Food and Hospitality World (Vol.4, No.21) July 16-31, 2016 by Indian Express

EDITOR’S NOTE

Success. 28 times!

he business of food is on an upswing and this observation was further strengthened at the recently concluded FHW 2016 exhibition in Bengaluru. The exposition witnessed a series of action packed sessions, spread across three days. Various informative and interactive special events were hosted. There was some food for thought at the knowledge sessions and think tanks and some food for the senses as well with SICA's culinary events. The Hospitality Think Tank witnessed leading general managers of Bengaluru hotels sharing their insights on technology-driven transformation in various aspects of the hospitality industry in India. Hospitality Knowledge Exchange, held on the second day, saw F&B heads/managers discussing the evolving trends in banqueting which is a key revenue generator for hotels. Additionally, The Power of Purchase focused on new procurement trends in hospitality, with procurement decision makers and professionals from leading hotels and restaurants expressing their perspective and ideas. On the third day, south India's prominent housekeeping managers gave expert insights on smart housekeeping concepts, innovative technology for cleaning processes and upcoming trends of sustainability at Housekeepers Connect. Further, the three-day event, facilitated the

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“There was some food for thought at the knowledge sessions and thinktanks, and some food for the senses as well with SICA's culinary events”

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chef community to interact and discuss the present F&B scenario. On the second day, South India Culinary Challenge – Artistic Bakery & Pastry Challenge, South India's biggest artistic bakery and pastry display competition, saw active participation of aspiring chefs and professional chefs, who competed among themselves to showcase and test their skills. Mixology Championship, held on the same day, was a live mixing challenge which showcased innovative skills of participants from across India. On the third day, Live Cooking by Bengaluru Chefs witnessed the city's top culinary experts demonstrating live their renowned dishes at the cooking sessions. An interesting highlight of FHW 2016 Bengaluru was the participation of US Premium AG Products, which was also one of the major supporters of the exhibition, along with Sula Vineyards, Morde, 3F industries, CP Foods, Kesari, Nutty World and more. There were a number of first-time exhibitors at FHW Bengaluru. From Bengaluru to Goa - be ready to witness all the action and more at the next FHW 2016 event scheduled to be held in Goa from August 11-13, 2016. Hence sign up to stay connected on what's new in the hospitality space across the product line, both food and non-food. REEMA LOKESH Editor

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FOOD & HOSPITALITY WORLD

July 16-31, 2016

CONTENTS Vol 4 No 21 , JULY 16-31, 2016

FHW 2016 BENGALURU PHOTO GALLERY

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil NATIONAL HOSPITALITY SALES Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia MARKETING Darshana Chauhan PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

BIGGER. BETTER. BUSINESS

(35-66)

IN BENGALURU (12-34)

P 10: NEW KIDS ON THE BLOCK Zone by The Park Raipur

MARKETS

ECO HOTELS TO EXPAND ‘GREEN HOSPITALITY’ BRAND PAN INDIA

NATURE FRESH PROFESSIONALS FOCUSES ON ADVANCED R&D FOR BAKERY

LIFE

P 11 PRODUCT TRACKER Gits

P68: MOVEMENTS Grand Hyatt, Goa

P 77: WEEKEND Scene and heard

HYATT MOVES UP GREAT PLACE TO WORK RANKING GREAT PLACE TO WORK (GPTW) INSTITUTE HAS RECOGNISED HYATT HOTELS & RESORTS

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). Copyright © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

BENGALURU 2016 A REVIEW

MARKETS

Eco Hotels to expand 'green hospitality' brand pan India Small hotel owners show interest in world's first carbon neutral premium value hotel company Sudipta Dev Mumbai ECO HOTELS is being promoted as the world's first carbon neutral premium value hotel company. The company has two brands – 'The Eco' and '‘Ecolodge’, both for travellers with a green consciousness. “Having started the concept hotel in Kochi in 2012, Eco Hotels is currently targeting to be in Hyderabad, Bhopal and Pune. We also run Ecolodge in Kochi and potentially in the near future in Bengaluru and Nagpur. We look to add five-six properties under the Eco Hotels banner through leasing models in 2016-17, and aim to reach 10,000 rooms by 2023,” said Jay Krishnan, CEO, Eco Hotels. The company is also

targeting Tier I cities in its expansion strategy. For expansion, the company is looking at conversions as well as greenfield projects. “We believe that 30 to 40 per cent of our projects will be conversions in the long run,” stated Krishnan. He is happy with the response from small hotel owners. “As a concept, Eco Hotels is a one-of-its kind model that combines economy with ecology, giving birth to a hybrid brand of hospitality,” said Krishnan. He explained that the Enterprise, Build, Operate and Trade (EBOT) model offers a true start and operational experience to deliver an efficiently managed property that will help maximise and sustain operating profits. “We cater to multiple

stakeholders, which include the customer, the owner, the staff and the environment. We would also provide administrative services which include incorporation of the special purpose vehicle (SPV), annual audit and other statutory compliance. With the power of our intelligent reservations system and the efficiencies of our revenue management strategies, every property is proactively managed to maximise profitability,” he commented. Eco Hotels follows many green practices without compromising on the experience of the traveller. “Eco Hotels’ rooms are built with maximum comfort for the traveller including elements that are not seen in Indian hotels yet. ‘The Eco’ is

a budget three-star hotel, offering luxurious facilities supporting sustainable living. Use of various environmentally-sound technologies allows us to maintain low cost and create a sym-

biotic cycle of efficiency. Whereas ‘Ecolodge’ is a limited-service budget brand which targets value-seeking customers of all kinds,” added Krishnan.

FHW Goa 2016 to witness the first Goa Flair Challenge FHW Staff Mumbai THE 29TH EDITION of Food Hospitality World being organised in Goa from August 11-13, 2016 will see many interesting new highlights this year. The total expo space is more than 5,000 sq m at the venue, Dr S P Mukherjee Stadium. The expected number of exhibitor participation is over 150, with an expected footfall of more

than 4,000 visitors. The important industry partnerships at FHW Goa 2016 is Culinary Forum of Goa (CFG), Hospitality Purchasing Managers’ Forum (HPMF) and Indian Professional Housekeepers Association (IPHA). The show highlights are the live events. FHW in association with CFG will organise the second edition of Culinary Challenge of Goa in the following categories: chocolate showpiece

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and chocolate making; wedding cakes; food carvings and salad dressing. Goa Flair Challenge 2016 is being organised for the very first time in association with Tito’s Bar Academy where India’s top bartenders will showcase their flair. Housekeeping Olympics, organised in association with IPHA, will see hotel housekeepers participate in an artistic towel art and flower dressing competition. FHW is an effective

platform for insightful panel discussions. In continuing with the tradition, the Goa edition this year will see three power packed panel discussions: Hospitality Think Tank, Hospitality Knowledge Exchange, and the The Power of Purchase. Key exhibitor sign-ups for FHW Goa 2016 include Nestle India, Adani Wilmar, Zanuff Industries, Shushco, King Metal Works, STK Foods,

Fortune Houseware, Feather Touch Ceramics, Venus Industries, Aura Essentials, Cambro Nilkamal, Janta Steel, Springfit Mattress, Polymech International, Intermarket India, Ramsons Garment Finishing Equipment’s, Hoffman Bewirtung India, Sonaki Ceramic, Northern Feather Canada, Ecoteco Foods, Beepee Puretex, Dataman, Stepex and many more.

BENGALURU 2016 A REVIEW

MARKETS

'OUR TARGETMARKETWILLBE INFORMALWORKERS' Chototel is being launched as a chain of super-budget hotels starting at US$ 2 per day with uninterrupted utilities and social infrastructure such as crèches and community kitchens. Rhea Silva, founder and managing director, Chototel talks about the pilot project in Nagothane, on the new Mumbai-Goa Expressway. By Sudipta Dev What is the brand concept of Chototel and what demand does it fulfil in the Indian hospitality sector? Chototel’s brand concept is the super-budget hotel, positioned between social renting and affordable housing. Chototel aims to respond to the demand for affordable housing from ordinary individuals and families moving towards urban clusters. Where are your existing/ upcoming properties? Chototel’s pilot project is based in Nagothane, 75 km outside of Mumbai. There were two main reasons for choosing Nagothane as our first site. Firstly, the site is situated on the new MumbaiGoa Expressway. This location enables us to take advantage of the passing tourist traffic and increase income received from providing secondary amenities, such as food and beverages. Secondly, the Raigad

greenfield? What kind of tie-up are you looking at for expansion? All our projects are greenfield. Presently, we are working independently; however, in the future, we are open to partnering with organisations which share our vision.

Rhea Silva

industrial belt has over 50,000 informal workers. Consequently, there is a high demand for clean, affordable and temporary accommodation in this area. Our second project is targeted near Pune, one of India’s fastest growing industrial corridors, predicted to create over 50,000 additional jobs over the next decade. In India, we intend to expand to locations in Ankleshwar, Hyderabad,

Chennai and Bengaluru. Overseas, we are also looking at Bristol in the UK and Ajman in the UAE. Your expansion plans. Is there a focus on any particular region/state? Our plans for expansion are to have a presence in fastgrowing urban centres where the demand for affordable accommodation is predicted to rise within the next decade.

As such, we are initially targeting locations around Mumbai, Ankleshwar, Bengaluru, Hyderabad and Pune. A similar demand can be seen in other developing regions such as Nigeria and China, where rapid urbanisation is causing young working people to move towards cities in search of better career opportunities. Are all your projects

Which is your target market? Generally, our hotels are expected to appeal to a wide demographic of individuals and families who are currently affected by housing shortages and are in need of affordable accommodation. At Nagothane in particular, the target market for our hotels will be the 50,000 informal workers who work in the Raigad industrial belt. Our robust social infrastructure – including a crèche, children’s play area and community kitchen – is designed to appeal to the families and non-working dependents of these workers.

HRAWI welcomes Model Shops and Establishments Bill FHW Staff Mumbai THE HOTEL and Restaurant Association of Western India (HRAWI) has welcomed the Union Cabinet’s decision to introduce the ‘model shops and establishments’ bill, and has expressed hope that Maharashtra, Goa, Madhya Pradesh and Gu-

jarat governments will amend the law in their respective states. The bill proposes to allow malls, restaurants, multiplexes and other retail establishments to remain open 24/7, which is expected to benefit these businesses. Maharashtra CM Devendra Fadnavis, although, has not yet declared his take on the bill, the hotel industry has ex-

FOOD & HOSPITALITY WORLD

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pressed optimism and is expecting an expedited implementation. Bharat Malkani, president, HRAWI, said, “Our association has been advocating the proposal to make Mumbai a 24/7 city for quite a few years. With the Union Government’s approval, this bill may just become a reality and if implemented, it

will be a landmark decision that will lead to increased revenues, employment opportunities and safety for its citizens, especially women. We welcome the centre’s proposal and strongly urge our CM Fadanavis to make the city 24/7 operational, considering the positive outcomes of this decision.” Last year, Brihanmumbai Municipal Corporation

(BMC) and the police commissioner in principle agreed to the association’s proposal for the same. “Business travellers often spend an extra night or two at destinations that have an active night life. An extra night spent by tourists in Maharashtra can generate `603 crore as extra revenue,” added Kamlesh Barot, past president, HRAWI.

BENGALURU 2016 A REVIEW

MARKETS

Nature Fresh Professionals focuses on advanced R&D for bakery Saloni Bhatia New Delhi STARTED IN 2013, Nature Fresh Professionals by Cargill Foods India offers bakery shortenings and special bakery fats to bakers across the country. The company has a comprehensive range of shortenings that can be used for various other applications. Apart from being bakery manufacturers the brand also hosts advanced research and development through its in-house technical and food science experts. The technical development centre by Cargill Foods

India is situated in Gurugram and aims to provide solutions to the B2B segment. The brand which was started with a vision to bring good quality ingredients to the Indian bakers, offers four different variants. NFP Classic for puffs and khari, NFP Elite for cookies, NFP Delight for muffins and cream and NFP Supreme for biscuits. These variants help bakers create a good quality product. Talking to Food & Hospitality World Ganesh Kulkarni, technical head, Cargill Foods India explained, “We have brought in various technologies from all

across that helps us understand what the consumer wants. This centre is connected to Cargill labs all across the globe and we do our development work through them. The centre serves pan India market through its research and innovation.” The application centre situated in Gurugram is a facility where all necessary analytical work, from testing of raw materials to final quality control, can be carried out in-house, by the trained staff and innovative equipment. The necessary technology is available to support evaluations, analyse cus-

tomer samples and solve their production problems. The application centre is divided into five labs namely: analytical lab for atta, bakery lab, confectionary lab, convenience lab, sensory lab. The bakery lab is designed to work with and for the bakery customers. It has all the necessary equipment to evaluate new ingredients, identify and develop new opportunities aligned with consumer demands and provide the backup required by the technical team. Kulkarni added, “The pilot plant at the lab aids the people to create a desired product for the client and backup

more information through the support of other equipment. For example, the force required to make the dough, the force required to break a biscuit or how to create crispy texture of the biscuit can be analysed at the lab. Sensory panels help the client with input on what more to add to the product.” “Shortenings can be used for a period of nine months and we conduct regular workshops across the country to explain how to use the product. The pilot plant at the lab can hold demonstrations and training for the clients,” informed Kulkarni.

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BENGALURU 2016 A REVIEW

NEW KIDS ON THE BLOCK

Zone by The Park Raipur THE PARK HOTELS has entered Raipur, Chhattisgarh with the fourth property of its brand ‘Zone by The Park’. Zone by The Park Raipur, the 72-room hotel, is located at VIP Junction which is minutes away from central business district of Raipur and Swami Vivekananda Airport. The hotel has Raipur's largest banquet space of 13,000 sq ft. The hotel will also have three restaurants and the city’s first discotheque – Z Disc. Bazaar, the signature restaurant inspired by native markets, is located just off the lobby area. The hotel also features interactive service formats and live cooking stations such as Pizzeria and the Wokerie. Urban Spice Box, the exclusive Indian grill and kebab restaurant at the terrace and Playa by Zone, the rooftop pool framed by scenic views, will be opened in the second phase.

HYPE

KerryHotel,Hong Kong

HYPE, after its success at Shangri-La Hotel, has opened its doors in South Delhi at Eros Hotel, Nehru place. Powered by DJ Aqeel, HYPE will cater to nightlife in Delhi. The venue is quipped with lighting and sound coupled with straight line interiors. The food menu has been designed to complement the array of cocktails and premium spirits on offer. HYPE also claims a safe environment for women and ensuring safety for their patrons. International and national guest DJ acts is the way the club aims at establishing itself in the city.

SHANGRI-LA HOTELS AND RESORTS has announced it will open its fourth hotel in Hong Kong on Kowloon’s waterfront. Offering views of Victoria Harbour and the Hong Kong Island skyline, the 545-room Kerry Hotel, Hong Kong is scheduled to open in December. The 16storey waterfront hotel is situated in the heart of Kowloon at Hung Hom Bay. The design of the building’s podium provides guests, meeting/event attendees and diners outdoor and indoor space with unique views. Over 60 per cent of the guestrooms feature harbour views, with rooms ranging from 42 sq m for a Deluxe City View Room to 294 sq m for Kerry Hotel’s rooftop suite. Designed as an urban resort, the hotel will cater to residents of nearby offices and apartments as well as business and leisure guests. The hotel will offer five restaurants and bars, including a food marketplace. The hotel will also have the largest meeting, event and catering facilities in Hong Kong. In addition to the 1,756-sq m Grand Ballroom that seats 1,030 people banquet style, the hotel has 17 flexible meeting venues that can accommodate from 30 to 660 people, alongside indoor and outdoor event areas. Other facilities include The Club Lounge, a 25-m outdoor swimming pool, 24-hour fitness centre

Accor Ambassador Korea ACCOR AMBASSADOR KOREA has announced its joint partnerships with CAPSTONE Asset Management and Dongnam Holdings to launch ibis Ambassador Seoul Dongdaemun and ibis Ambassador Busan Haeundae, bringing the country’s hotel network to 19 properties. ibis Ambassador Seoul Dongdaemun is located in the heart of Seoul, near Jung-Gu and Gwangjang markets. The hotel is also located close to the Dooda Duty Free Shop which opened in May, convention and exhibition centres, shopping malls and universities. This project is developed and owned by a real estate fund managed by CAPSTONE Asset Management, in which RECAP fund is the major investor from Singapore. The ibis Ambassador Seoul Dongdaemun features 242 guest rooms furnished with the ibis sweet bed. The hotel is also home to two food and beverage outlets, Oopen restaurant, which offers a variety of pastas, grills and Asian/fusion cuisine prepared in the open kitchen; and Grab & Go bar. For meetings and events, the two modular function rooms offer natural lighting and can accommodate up to 70 people.

10 FOOD & HOSPITALITY WORLD July 16-31, 2016

BENGALURU 2016 A REVIEW

PRODUCT TRACKER

Gits

Kellogg's

GITS HAS INTRODUCED a lunch box menu for working mothers looking to pack meals for their children. The Gits range of ready meals includes Pav Bhaji, Dal Makhani, Veg Biryani and Paneer Tikka Masala amongst others. The meals do not contain any preservatives or added colours. Gits heat-and-eat range of ready meals can be consumed in just two simple steps. The price varies from `75 to `95 for 265 to 300 gm.

KELLOG'S recently launched Ragi Chocos, a new breakfast product for growing children. The brand has brought an Indian traditional grain 'ragi' in a new format. The new chocos is made with Ragi and has the same taste of Kellogg’s Chocos, making this product a healthy breakfast choice. Kellogg’s Ragi Chocos is high in essential nutrients like protein and calcium.

Mad Over Donuts MAD OVER DONUTS has introduced a new signature range of chocolate donuts – Chocolate Therapy – with milk and dark chocolate ganache. The range includes Brownie Crumble, with dark chocolate and crumbled brownie bits. There’s also Chocotella, a donut that comes with hazelnut butter cream on the cocoa donut base. The donuts start at `72 and are available at all oulets.

ELANPRO has recently launched an hi-tech machine series – Elanpro Ice Machine (EIM). EIM series combines productivity, reliability and ease-of-use with aesthetic appeal and quieter operation. The series has eight ice cube models ranging from 30 to 1,000 kg, and three models for flakers. Developed specifically to meet the increasing ice production needs, EIM series deliver higher levels of reliability and energy efficiency. The technology used in Elanpro’s latest offering makes it easy to operate and easy to clean. The machines also have a light inside the bin for constant and reliable monitoring of the system.

T&S Brass

GAIA GAIA has launched new products for weight management – Stevia, Sugar Free Bites, Diet Muesli and Green Tea. The crunchy diet muesli is a mix of rolled oats, wheat

Elanpro

flakes and bran with no added sugar. Mixed with milk, curd or orange juice, it makes for a well-balanced meal rich in fibre, vitamins, minerals and proteins. GAIA Green Tea is packed with antioxidants and is known to strengthen the immune system and improve memory. This beverage comes packed with nutrients, minerals and bioactive compounds that help in increasing the detoxification process. The Lite Stevia is a 100 per cent natural lowcalorie sugar substitute also known as 'Meethi Tulsi'.

T&S Brass has introduced its newly redesigned B-1100 series workboard faucet, bringing convenience, reliability and conservation to the fore. A switch to T&S cartridges from spindle assemblies reduces the number of spare parts for plumbers to stock. Cartridges extend the life of the faucet body by eliminating spindle threads and wearable seats. Water-conserving 2.2 GPM aerators offer efficiency, with no need to replace stream regulators. Swivel-to-rigid lock washers give installers a rigid nozzle option. Components including indexes, bonnets, packing nut and swivel nuts have a distinctive new look. Lever and wristaction handles feature streamlined design. The B-1100 series of workboard faucets, available in 150 models to accommodate a variety of applications, is ideal for handwashing sinks, bar sinks, prep tables with sinks and blender stations.

FOOD & HOSPITALITY WORLD

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BENGALURU 2016 A REVIEW

OPENING CEREMONY

BIGGER. BETTER. BUSINESS IN BENGALURU The 28th edition of Food Hospitality World in Bengaluru reiterated its position as one of the leading industry platforms, as the three-day event featured its first ever Mixology Championship, insightful discussions, innovative culinary skill showcase and buoyant participation By Mohit Rathod

erving as a global platform for the food and hospitality sector, Food Hospitality World (FHW) Bengaluru was successfully concluded recently. The 28th edition of FHW was held at White Orchid Convention Centre, Hebbal, Bengaluru from June 9 to 11, 2016. The three-day exhibition was inaugurated by Adam Branson, senior agricultural attachĂŠ â&#x20AC;&#x201C; agricultural affairs, American Consulate General Mumbai; Invernizzi Felice, country manager, Turchia, India and Russia, Fiera Milano; Mohan Deshpande, founder and chairman, Hospitality Purchasing Managers' Forum (HPMF); Vasudev Adiga, director, Adiga's Fast Food Joints; Chef Jugesh Arora, president, South India Culinary Association (SICA); and Sonia Chawla, CEO, Global Fairs & Media. Speaking at the inauguration, Branson said, "It's an honour to be present here. FHW provides a nice opportunity for both, the US and India, to build bridges in this sector by working with chefs and the hospitality community. We want to help the food and agriculture trade between the two countries. The American economy is taking huge interest in the India market." Sharing his thoughts on the Indian food and hospitality industry, Chef Arora opined, "Hotel industry is the first infrastructure required for the economy to

Adam Branson, Vasudev Adiga, Mohan Deshpande, Chef Jugesh Arora, Invernizzi Felice and Sonia Chawla

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BENGALURU 2016 A REVIEW

OPENING CEREMONY

grow. We are working hard to document the forgotten India in terms of food, hospitality and culture. I am honoured to share the platform with FHW, and I thank everyone present here for the opportunity." Adding to this, Adiga stated, "It is a pleasure to be here. Being present here for so many years, FHW is still growing fantastically. It provides a great opportunity for the industry to have an understanding of technology, exchanging knowledge and developments. It is an opportunity for beginners to interact with business partners. A lot of foreign investors are now investing in Bengaluru due to the opportunities here." Giving his perspective, Deshpande added, "HPMF is associated with FHW since 2011. I have seen this exhibition grow every year. It is a very well organised platform for the food and hospitality space." Over the three-day exhibition, various informative and interactive special events were hosted. Along with panel discussions and knowledge exchange sessions, SICA played a vital role in the culinary skill space, through competitions and live demonstrations.

Insightful exchanges Alongside trade, the exhibition also served as a knowledge platform for the industry. On the first day, Hospitality Think Tank witnessed leading general managers of Bengaluru hotels sharing their insights on technologydriven transformation in various aspects of the hospitality indus-

try in India. Hospitality Knowledge Exchange, held on the second day, saw F&B heads/managers discussing the evolving trends in banqueting which is a key revenue generator for hotels. Additionally, The Power of Purchase focused on new procurement trends in hospitality, with procurement decision makers and professionals from leading hotels and restaurants expressing their perspective and ideas. On the third day, South India's prominent housekeeping managers gave expert insights on smart housekeeping concepts, innovative technology for cleaning processes and upcoming trends of sustainability, at Housekeepers Connect.

Promoting F&B FHW 2016 Bengaluru, across the three days, facilitated the chef community to interact and dicuss the present F&B scenario. On the second day, South India Culinary Challenge â&#x20AC;&#x201C; Artistic Bakery & Pastry Challenge, South India's biggest artistic bakery and pastry display competition, saw active participation from aspiring chefs and professional chefs, who competed to showcase and test their skills. Mixology Championship, held on the same day, was a live mixing challenge which showcased innovative skills of participants from across India. On the third day, Live Cooking by Bengaluru Chefs witnessed Bengaluru's top culinary experts demonstrating live their renowned dishes at the cooking sessions.

An interesting highlight of FHW 2016 Bengaluru was the participation of US Premium AG Products, which was also one of the major supporters of the exhibition, along with Sula Vineyards, Morde, 3F industries, CP Foods, Kesari, Nutty World and more. There were a number of first-time exhibitors at FHW Bengaluru. One such exhibitor was the Ashoka Foam Group, which witnessed positive business prospects at the exhibition. Affirming that, Namit Ashok Goel, director of Ashoka Foam Group, stated, "The experience was very good, that's why I am going to participate in Goa too, and also book a bigger space for the Mumbai edition. As a trade platform, FHW is a win-win for both sellers and buyers; it is a great platform. Even the response was exceptionally good." Saral Food Specialties, a Gurugram based processed meat products company, forayed into the South India market with FHW Bengaluru this year. "We entered the South India market with FHW Bengaluru this year, and we received a good number of responses from buyers. The exhibition provides a good platform for business opportunities, due to the presence of modern trade and institutions," expressed K K Sharma, managing director, Saral Food Specialties. The FHW trade show is organised by Global Fairs & Media â&#x20AC;&#x201C; a joint venture between Hannover Milano Fairs India and The Indian Express.

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BENGALURU 2016 A REVIEW

HOSPITALITY THINK TANK

Hi tech with a soul At a panel discussion on ‘How Technology is Impacting the Hospitality Industry’ during the 28th edition of Food Hospitality World (FHW) in Bengaluru, general managers of leading hotels in the Garden City opined that it is important to integrate technology with people By Steena Joy

very industry today is using technology to drive business and growth and the hospitality industry is no different. From keyless room access to cloud-based management and seamless check in/out, hotel companies are adopting technologies to keep pace with their guest requirements, especially the millennials who are well travelled and tech savvy. During the 28th edition of Food Hospiatlity World in Bengaluru this June, a Hospi-

tality Think Tank of general managers discussed ‘How Technology is Impacting the Hospitality Industry’. The panelists included Mahesh Pillai, GM, The Zuri Bangalore; Nicholas Dumbell, GM, Marriott Hotel Whitefield; Saurabh Gahoi, area GM, Bangalore region, Lemon Tree Hotels and J P Menon, GM, St Marks Hotel Bangalore.

The millennial guest Opening the discussion, Dumbell said, “Technology is

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July 16-31, 2016

is all about what works and what doesn’t. Millennials are the future. They are all tech savvy. They love technology but they also love hospitality. So while the next big thing is opening the room door with technology, we must not forget that hospitality is all about the personal touch and here in India we have the luxury of large manpower. So we must use it.” Joining in, Pillai opined, “Technology is omnipresent so the hotel category is not important. It has become a

While the next big thing is opening the room door with technology, we must not forget that hospitality is all about the personal touch requisite than a luxury. So our investment in technology has to be much more. Look at the success of Airbnb; technology opens a lot of doors. Millennials are not conven-

tional so it is upto us to gear up and grab the opportunities to survive the race. But yes, we cannot take people out of the equation. So the key is to integrate technology

BENGALURU 2016 A REVIEW

HOSPITALITY THINK TANK seamlessly with people.” Gahoi agreed, “My primary consumer is the business traveller. And all he wants is a good room, a good sleep and good breakfast. In providing this, technology is proving a boon to us. We have put a cloud based system in our hotels. So a guest who has stayed with us earlier can seamlessly check into any other Lemon Tree hotel.” Menon opined that times have changed with technology-driven innovations and keeping pace is crucial. He informed that St Marks Hotel is in the process of launching an app which will give more value added services to its guests. He however cautioned, “Technology has to be used at the right level and the right place. We need technology with a soul. It has to be done right so we do not outsource it.”

Get social, but stay connected The general managers also gave their insights on the effect of social media. Dumbell believed that, “The secret to engaging with our guests on social media is that it should not be a sales pitch. Chefs are celebrities now so posts by them are very popular. So social media is very important for us.” He added that the greatest change is in online bookings. “This way we can get data about our guests so that we can personalise their stay, “ he said. Pillai pointed out another aspect. “Social media is also bi-directional. Like we can connect to our guests, our guests can also connect with us so it is easier to reach out to the customer. However, it is not cost effective as it is expensive. Besides, turnaround times have come down drastically with the increasing use of social media,” he said. While Gahoi agreed that it is important to find out how these platforms can be channelised, Menon summed up the point when he said, “We can certainly reap the rewards. But it is also a double edged sword. So we cannot

let our guard down because you are only as good as your last guest.” Commenting on expectation of millennials, Dumbell informed, “I see a change from white gloved luxury to choice. Millennials look at their phones some 150 times a day! They travel a lot more and they want to learn something from their travels. So we need to focus on telling them things that are not available online, give them individualised experiences which they can brag about on social channels.” Pillai added, “With millennials nothing is constant. They keep migrating. The pace is quite fast so we have to keep pace with them. Also, we must try to make technology less intrusive.” Menon believed that millennials have to be treated with kid’s gloves while Gahoi felt that millennials are open to share data about themselves as long as they get something in return. “We are also pushing loyalty programmes because millennials like them,” he informed.

Nicholas Dumbell

J P Menon

Saurabh Gahoi

Mahesh Pillai

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BENGALURU 2016 A REVIEW

HOSPITALITY KNOWLEDGE EXCHANGE

How banqueting is changing the revenue equation The Hospitality Knowledge Exchange on 'Banqueting: The Game Changer' focused on many key factors driving the growth of banqueting business in hotels, who see it as a significant tool of profitability for the future By Sudipta Dev

t FHW Bengaluru 2016, The Hospitality Knowledge Exchange on 'Banqueting: The Game Changer' gave some interesting insights on how banqueting is becoming the major revenue earner in the hospitality industry vis-a-vis room revenue, and the trend will become stronger in the years to come. The panel members were Somnath Sinha, associate director F&B, The Park Bangalore; Chandra Kishore Dimri, executive chef, Lemon Tree Hotel, Electronics City, Bangalore; Jaison Jacob, F&B manager, The Zuri Whitefield, Bengaluru; Shibiraj Saha, executive chef, IHG Holiday Inn Bengaluru. In the last three-four years, there has been significant increase in F&B revenues, of which banqueting segment is a major earner, both from social events and MICE. “Previously the contribution was 70 per cent from rooms and 30 per cent F&B, now the latter has grown to almost 40 per cent. This will change more in the future and banquets will become the driver for revenue generation. The number of rooms are become stagnant, but in terms of banquets one can do many things to increase the revenue,” said Chef Chandra. At The Zuri Whitefield, Bengaluru also, 55 per cent of the revenue comes from rooms and 45 per cent from F&B, majorly banquets. “On weekdays it is mostly corporates, and on weekends it is majorly social events,” informed Jacob. “You cannot do

anything with rack rates of rooms, but a hotel can increase profitability by increasing banqueting revenue,” stated Chef Saha. “There is also discounting strategies, which it is important to attract the guests. If you don't have banquets, you can do other

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July 16-31, 2016

things like DJ nights, etc. However, more than discount it is important to offer good food,” added Chef Saha. “There are other events like kitty parties and social functions, which we target with discounts, the same with corporates over the week-

days,” remarked Chef Chandra. Sinha averred that discounting is important for all category of clients and depends on how the rates are positioned. Talking about the trends in corporate vs social events, he pointed out that both segments are very demand-

ing. “The corporates are well travelled and their expectation level is a bit higher. For social events, the warmth aspect is more important, for instance a daughter's wedding,” said Sinha, adding that the challenges ranged from level of service to

BENGALURU 2016 A REVIEW

HOSPITALITY KNOWLEDGE EXCHANGE quality of food. Jacob acknowledged that in social events the expectation is more, but it is important for a hotel to give the best. “In weddings, detailing becomes a key aspect,” he averred. Chef Saha remarked that for corporates, amenities becomes an important decisive factor, however wedding clientele are certainly more demanding as they do not want anything to go wrong. According to Chef Chandra, corporate catering makes a significant contribution to the hotel's revenue. The challenge is competition in the market, those who charge low rates. “We have to be sure that we do not lose business nor lower the quality,” he asserted. Sinha reminded that when it comes to the corporate segment, the significant factor is that it is a brand serving a brand. It was an interesting revelation that in most corporate banquets, almost 95 per cent are non-vegetarians, whereas at social events vegetarianism is predominant, particularly among the local business community. Chef Chandra also mentioned that catering to vegetarians is more profitable.

Evolving trends The panel members unanimously agreed that in the next five years, F&B will be the dominant revenue earner for a hotel, of which banqueting will be the key revenue source. “Hotels are depending on banquets with current trend of standalones coming up. We are catering to industrial catering which was not there earlier. The preference of guests has also evolved from formal to semi-formal setup, which they like,” said Chef Saha. With the current trend of local sourcing becoming popular these days, it is interesting to understand it in the context of banqueting. While Sinha pointed out that all five star hotels source products from vendors with FSSAI certification, Chef Chandra remarked that locally sourced ingredients are cheaper, however licensing is mandatory. Food safety and hygiene are important factors in banqueting. There are multiple factors, from place of receiving to serving, at every step, measures are taken. For waste management, most

hotels have dry and wet garbage management. “We have a wet garbage plant at our hotel and we produce manure from it. Lately, Karnataka government has banned plastic, so we are not entertaining plastic waste. We do not mix the breakages with dry garbage,” informed Sinha. All hotels mostly follow the same practices. When it comes to outdoor catering, sometimes to deal with wastage, the new trend is to tie-up with NGOs. The F&B heads and executive chefs keep themselves updated with the new trends in crockery design and styles, internationally and in India. Jacob acknowledged that in weddings, people have a lot of expectations. “Many new companies have come in and we keep upgrading ourselves,” he pointed out. Chef Chandra averred that in banquets, it is necessary to be cautious, and look at non-breakable and non-scratchable crockery. “There has been an ongoing trend of using porcelain in recent years. Porcelain gets chipped less. Even if you invest 10 per cent more, it comes with less breakage. There are also lots of attractive melamine crockery, and if it is an outside catering with more than 2,000 people, it can be used,” added Sinha.

Shibiraj Saha

Somnath Sinha

Chandra Kishore Dimri

Jaison Jacob

Manpower issues In banquets, right training of personnel manning the counters is of utmost importance as they are the ones who face the customer. Finding the right people resource is always a challenge in the hospitality sector, along with the factor of training and retaining them. Many hotels hire outside people, particularly for outdoor catering and banquets and it is not easy to train them. “Manpower is a challenge in the industry. Lemon Tree employs 15 per cent people with disability – we train them and they have a contributed a lot, sometimes performing better than regular colleagues,” mentioned Chef Chandra. More attrition means more people walking in who need to be constantly trained, pointed out Sinha. Training is not just for new comers, but also refresher training to keep updated with skills and knowledge.

Finding the right people resource is always a challenge in the hospitality sector, along with the factor of training and retaining them FOOD & HOSPITALITY WORLD

July 16-31, 2016

BENGALURU 2016 A REVIEW

THE POWER OF PURCHASE

Evolving role of hotel purchase department The Power of Purchase panel discussion highlighted how the purchase department of a hotel has evolved into a value centre which can contribute to the bottom line through smart savings By Sudipta Dev

t the 12th Power of Purchase panel discussion of Hospitality Purchasing Managers' Forum (HPMF) at FHW Bengaluru 2016, leading purchase managers from hotels deliberated on 'New procurement trends in hospitality purchases'. The panel members included Jijoy M Joshua, VP projects, Mysore Lights; Sekar S, manager – purchase, Adarsh Group; Natarajan Subramanyam, materials manager, Crown Plaza Bengaluru Electronics City; Nanda Kumar, CEO, Vendor Globe Procurement Services; Somnath Auddy, materials manager, Vivanta by Taj, MG Road. The panel discussion was moderated by K Chandrasekar, chief executive, Atlas Distributors. The role of the purchase department has changed significantly in the last decade, according to Joshua, what was earlier thought to be just a purchase centre is now a solution provider. There is however still a mental block in making procurement a transparent process. “The trend that we see is e-procurement, which is a result of technology advancement. E-procurement will become more popular in times to come,” remarked Sekar, requesting the IT departments of hotels to encourage e-procurement. Nanda Kumar however felt that digitisation will take some time, while many vendors are educated on the digital platform, some are still in the process.

“Vendors are scared about disclosing the rates as their competitor will know about it,” added Kumar. He informed that Vendorglobe is a digital catalogue for buyers and sellers. “For buyers it is a search engine. We also automate the whole negotiation system,” remarked Kumar. Subramanyam was optimistic that change will come with time. He said, “10 years ago project managers were not sharing information with each other. Now with the emergence of HPMF, within a few seconds the queries get

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answered across India. We will see the same trend happen with chefs and housekeepers also in the near future.” Auddy averred that information sharing should be there in all functions across hotels. “Our ultimate aim is guest satisfaction,” he asserted. Auddy pointed out that while guest satisfaction continues to be a key area, the responsibilities of a purchase department also includes the bottom line. “The job role of a purchase manager has become so significant that other industries are also looking at

BENGALURU 2016 A REVIEW

THE POWER OF PURCHASE

taking procurement managers from the hospitality industry,” said Chandrasekar. An interesting trend that has happened is indigenous suppliers coming to the forefront with alternate products, due to government rules and regulations which hotels have to deal with. A successful relationship with suppliers is critical to the success of the purchase department. Sometimes the purchase manager has to groom certain suppliers. Acknowledging that healthy relationships with suppliers is essential, Sekar mentioned, “Without them the purchase department cannot achieve anything. We also need to invest in the relationship.” The purchase managers also debated on the concept of 'just-in-time' procurement, with Auddy pointing out that it depends on infrastructure to maintain the bare minimum inventory.

Innovative concepts Among the challenges for a purchase manager, is bringing in innovative concepts. “Sometimes for simple things you want to implement, traditional methods take over innovation. It is a collective responsibility. All the departments need to work with the purchase department to incorporate innovations and save cost,” said Joshua. Particularly, if the product is new, it is not necessary that the department which needs it will agree with

the purchase manager, even though the alternative is better. “Innovation is all about data being shared and data being disseminated. There is a lot of information available due to HPMF platform, a lot of innovative concepts are being shared,” he added. Of course, the purchase manager also has to ensure that the end product for the user department adds real value. Somnath Auddy

K Chandrasekar

Natarajan Subramanyam

Jijoy M Joshua

Nanda Kumar

Sekar S

A value centre There is also the question of whether the procurement department is considered as a value centre or a cost centre. “It is a value centre – we add value to the bottom line and customer satisfaction,” asserted Sekar. Joshua reminded that the purchase department is not just an expense department. He stated, “We do a lot of savings which cannot be seen. Our revenue generation should be calculated on the basis of how much we have saved since the previous year.” Auddy agreed that the savings add to the bottom line of the hotel. The core competency of a procurement manager is product knowledge – to know the specification of each product and do rate analysis. “We should do analysis and come to conclusion that we are doing some value addition. Analysis does a lot of value addition to purchase department,” said Sekar.

FOOD & HOSPITALITY WORLD

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BENGALURU 2016 A REVIEW

HOUSEKEEPERS CONNECT

Housekeeping redefined The panel discussion on 'Evolving housekeeping trends and solutions' at FHW Bengaluru 2016 focused on the many emerging trends that are redefining the housekeeping function and the challenges that need to be addressed By Sudipta Dev

he Housekeepers Connect panel discussion by Professional Housekeepers Association (PHA) on 'Evolving housekeeping trends and solutions' was one of the highlights of the power packed knowledge exchange sessions that have now become synonymous with FHW conferences. The panelists were: Rajsree Gopal, executive housekeeper, Oakwood Premiere Prestige Bangalore;

Deepak D Pulavarthi, executive housekeeper, Hotel ibis Bengaluru Techpark; Ashok B, guest service manager â&#x20AC;&#x201C; housekeeping, Key Hotels Whitefield; Jayashree Nagaraj, founder president and chairman â&#x20AC;&#x201C; PHA; Sharad Dixit, executive housekeeper, Sheraton Grand Bangalore. The panel discussion was moderated by Sunita Srinivasan, chairperson, PES Institute of Hotel Management.

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Technology is implemented to streamline the processes. Housekeeping is however a 'touch and feel' function and no matter how much technology is adopted in the process, the human element will always remain important

BENGALURU 2016 A REVIEW

HOUSEKEEPERS CONNECT Tech impact Technology is making a significant difference across all functions of the hotel industry, including housekeeping. Gopal agreed that there were many software solutions that make a housekeeper's job easy, but the challenge is using them. “We had RFID linen tracking, with that we can make make gate passes and if we outsource laundry, it can be tracked. For car parking also, we use RFID. The latest trend is robots for cleaning rooms and swimming pools, these are boons for housekeepers,” added Gopal. Housekeeping has always been considered a physically challenging job; with the adoption of new gadgets and technology, is the job less stressful now? Dixit acknowledged that technology has brought down physical strain. “We can cut down on manpower by adopting technology that reduces cost. Communication with guests has been started, we send emails to them if they have put 'Do Not Disturb' sign before leaving the room and something inside is left switched on,” stated Dixit. Technology is implemented to streamline the processes. “Housekeeping is however a 'touch and feel' function and no matter how much technology is adopted in the process, the human element will always remain important,” pointed out Pulavarthi.

Ashok B

Deepak D Pulavarthi

Sunita Srinivasan

Sharad Dixit

Jayashree Nagaraj

Rajsree Gopal

ucts. The panel felt that it is now the era of humanitarian housekeepers. They agreed that hotels can play a significant role in water conservation. Companies have come up with urinals without water; also less water is used in laundry. Housekeepers are saying no to plastic garbage bags. The current trend in Bengaluru is to cut down on garbage bags. Starch bags are 100 per cent eco-friendly, which become biodegradable in 10-12 weeks. In response to Srinivasan's question on whether there is an alternative to cut flowers (which is not eco-friendly), Gopal informed that at PHA events, instead of giving bouquets, tulsi plants are gifted. Housekeeping is all about aesthetics. In Oakwood, instead of cut flowers, miniature plants are being used which is being much appreciated by the guests.

Manpower issues

Emerging trends There is a segment of smart service providers who are proving to be a boon for housekeepers. For instance, a new start-up which is providing linen on call, as a result of which, hotels can give up their linen department. “You give them a call, they will deliver the linen and collect soiled linen the next day. The linen supply and thread-count is as per specification,” informed Gopal. However, the pertinent question is how receptive is the management to new, innovative concepts? According to Gopal, for convincing the management it is important to make a presentation with scientific research, demonstration, proof

and budget details. A big brand like Sheraton also gives the freedom. “Starwood is a brand that gives a lot of freedom if we want to innovate and do something new, though there are guidelines. We are asked every year if we want any change in brand standards,” said Dixit. The future will see significant changes in how the housekeeping department functions. Pulavarthi pointed out that with time, the rooms have be-

come smaller but smarter. “The bed has become more comfortable. Everything is within hand's stretch for the guest. It is the smarter way of reducing resources. That is the way we are heading. Overall economically these initiatives are good, also we are not taking away anything from five-star or three-star hotel concepts.” Dixit conceded that as space is less, designers make modern, sleek furniture which is easier to clean for associates. In ear-

lier times, a lot of brass and other materials were used which took up a lot of time for cleaning. Outsourcing of housekeeping is common – from laundry to gardening to cleaning public areas. Housekeeping in rooms is however not outsourced by most hotels. Mostly manpower is outsourced.

Going green Most hotels try to adopt green housekeeping practices by using eco-friendly prod-

One of the concerns for the housekeeping department is the fact that very few young people want to take up housekeeping as a career. Attrition remains a major challenge. “It feels bad when we nurture a talent and they leave. The people in the hotel industry are looking at short term benefits. As a solution, we need to keep them busy and engage them constantly. We need to keep them motivated and give them responsibility more than just cleaning rooms. It needs to be communicated to them that they have a career progression,” stated Dixit. International chains give equal opportunities to housekeepers, and a few have even become general managers. “You do not need knowledge about every department, you need leadership skills. There are many chefs who are GMs – you need smart managers, even a chief engineer can become a GM. The faith the management has on you will make you go,” said Nagaraj with conviction.

FOOD & HOSPITALITY WORLD

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BENGALURU 2016 A REVIEW

SICA SPOTLIGHT

The evolution of Indian cuisine In the wake of modernisation of Indian cuisine, fusion trends and changing food preferences; South India Culinary Association's panel discussion witnessed chefs discussing the boons and banes of progressive Indian cuisine and sharing their suggestions By Mohit Rathod

he recently concluded 28th edition FHW Bengaluru had organised panel discussion by South India Culinary Association (SICA), which witnessed prominent chefs discussing on various aspects of modern Indian cuisine. The panel discussion, themed 'Is progressive Indian cuisine effective or affective?', was moderated by Chef Vijay Bhaskaran, vice president, Indian Federation of Culinary Association (IFCA). On the panel were Chef Abhijit Saha, co-founder, director and chef, Caperberry & Fava, Bangalore; Chef Rana Gomes, executive chef, Hotel Royal Orchid, Bengaluru; Chef Vikram Udaygiri, director, Excuisine Food and Beverage; and Chef Jugesh Arora, president, SICA. The panel discussion focused on the evolution of Indian cuisine into progressive Indian cuisine, its effectiveness and setbacks. Indian cuisine is considered one among the healthiest cuisines in the world. It adopts a balanced combination of various preparations to offer a nutritious diet. "Cookery is an art and a science. Indian cuisine is based on Ayurveda, which promotes health and wellness. For instance, Idli is one of the best meals created, based on science," said Chef Arora, further suggesting that chemicals should be avoided in Indian cuisine, as they are bad for health and they interfere with the science behind the food.

Fusion and confusion Over the last few years, chefs feel it is essential to develop cuisines by adding new ele-

Chef Vijay Bhaskaran, Chef Vikram Udaygiri, Chef Jugesh Arora, Chef Abhijit Saha and Chef Rana Gomes

ments, innovation in order to meet the changing food preferences of the new age consumer. Indians have been travelling the world and exploring cuisines, and various ingredients, which they wish to experiment with In-

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dian cuisine. Chefs, to cater to consumers' preferences, have to develop Indian cuisine accordingly. Another major reason is the competitive environment of F&B market, which requires chefs constantly deliver innova-

tion through unique dishes. However, during this process involving fusion and experimentation, the originality of Indian cuisine is often compromised with. Giving his views, Chef Saha

said, "Evolution is important for food. We need to understand and respect Indian traditions, whilst embracing the future. Modernisation is the way for Indian food. Three years from now, around 50 per cent of

BENGALURU 2016 A REVIEW

SICA SPOTLIGHT

restaurants will serve modern Indian cuisine. Real Indian cuisine is not one concept, it is about every Indian region. We need to take regional cuisines and present them in a modern style." Adding to that, Chef Arora opined, "As far as Indian cuisine is concerned, each state has a different essence. It is difficult for chefs to understand Indian cuisine completely. It is important that the basics of Indian cuisine should not be forgotten; if the basics are right, presentation will work on it. Presentation comprises 40 per cent of food, whereas 60 per cent is about quality and taste." The extent of modernisation of Indian cuisine is such that simple food like Vada Pav, Idli and Dosas are being fusioned today, which Chef Arora believes, has failed. He stated, "There is a difference between fusion and confusion. Few chefs think just about presentation, but it is important to understand the heart and soul of the cuisine."

Global presentation With the growing popularity of Indian cuisine across the globe, it is crucial to make sure that food is presented in a way which is convenient and more appealing to international consumers. Chef Udaygiri asserted, "Cuisine evolves all around the world. It is important for cuisines to evolve, but we should stick to the basics (spices, way of cooking and ingredients). Indian cuisine should be presented well, whilst not compromising on the basics. A well-balanced fusion is accept-

able." Adding to that, Chef Gomes stated, "Let's utilise technology and project our food globally. Let's keep the heart in food and present it well." One factor that all the panelists agreed to, was chefs' credibility and knowledge of food. Chef Saha commented, "Anything done without knowledge is dangerous. Fusion is also a matter of time â&#x20AC;&#x201C; it takes time to be accepted. It also depends on the chef, and not just the fusion," while denying that all modern Indian food is bad. Due to lack of knowledge among chefs, many restaurants around the world are shutting down, he pointed out.

The future Although Indian cuisine has been experimented with foreign elements numerous times, it is now well accpeted among consumers and chefs that some fusions must be avoided. This has also made the F&B industry cautious about what is served to consumers. In addition, consumer awareness about the originality of the cuisine is playing a vital role. "If fusion blends well for you, it is the way forward. However, some things just don't work. Evolution in a few cuisines is rapid, while it is slow in some," opined Chef Udaygiri. With the penetration of technology in kitchens, cooking has become advanced. Along with technology, chemical science has also made its way. Chef Gomes warned, "The present scenario is different than what it was 20 years ago. Using new ingredients without knowing their credibility is dan-

gerous, and should be avoided. We must use the traditional ingredients and present the food in a modernised way, which helps in better establishment of Indian cuisine globally, whilst not compromising on authenticity." Adding to that, Chef Saha concluded, "Cuisine has become plural today. Resources were limited earlier and we were restricted to just local ingredients. Even traditional Indian food today is not the same as before. We don't need to market Indian food. If we make it right, Indian cuisine can become a global cuisine."

FOOD & HOSPITALITY WORLD

July 16-31, 2016

BENGALURU 2016 A REVIEW

MIXOLOGY CHAMPIONSHIP

Celebrating the craft of mixology Organised for the first time, Live Mixology Championship at FHW 2016 Bengaluru, saw fierce competition amongst participants showcasing their bartending skills through innovative mixes and presentations By Mohit Rathod

he Live Mixology Championship, organised on the second day of the exhibition, was a first of its kind special event in the history of FHW Bengaluru. The event was one of the major attractions for visitors from various segments, including F&B. The championship served as a platform for bartenders, both amateurs and professionals, to showcase their skills and innovative preparations through cocktails and mock-

tails. Participants were required to prepare one cocktail drink and one mocktail. A total of 19 participants presented their mixes to the jury panel. The panel included Rohan Carvalho, director, BarSquare; Alok Kumar Bharadwaj, director â&#x20AC;&#x201C; F&B, The Atria Hotel Bengaluru; Raj Sethia, proprietor, Gangotree; and Chef Vikram Udaygiri, director, Excuisine Food and Beverage. Speaking on the sidelines of the event, Chef Kasi Vish-

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wanathan, executive chef, The Atria Hotel Bengaluru, said, "The objective behind the Mixology Championship was to give a platform to bartenders to showcase their skills. We want to encourage them to participate more in such competitions and take them along with us." The championship featured different categories for amateurs and professionals. "We didn't want to compare students with professionals, so we had segregated the event in two categories. Even the judg-

ing basis was different for both the categories," informed Chef Vishwanathan. One of the judges, Carvalho, appreciated the initiative taken by SICA and affirmed that the championship helped to highlight undiscovered talents. He said, "The event gave a platform to people who look at mixology as a career. I saw a lot of interesting amateurs with skills and talent; they did a good job. There were experienced and well-trained professionals who were really up to

the mark. I think this championship has motivated the particpants." Giving his perspective of the present industry scenario, Chef Vishwanathan stated, "In the Indian F&B market, beverages are taking centre stage now. Today various new drinks have come up, and it has become so important that you can't serve food without a drink. We give equal importance to the beverage segment; and a platform like this will definitely enhance the space."

BENGALURU 2016 A REVIEW

MIXOLOGY CHAMPIONSHIP

THE WINNERS Participant

Designation

Organisation

Signature

T Haokip

Bartender

Bar Square

Gold

D Sai Venkata Vijaya Kanth

Bartender

Bar Square

Gold

Naveen Singh

AM â&#x20AC;&#x201C; venues

Aloft Hotel Bengaluru

Silver

Pramod Kumar Sahu

Bartender

Sheraton Grand Bangalore

Silver

Santhosh J

Bartender

ibis & Novotel Bengaluru Techpark

Silver

Mohammed Nasir N

Student

SRM IHM

Silver

Kunal Kumar Sharma

Bartender

Aloft Hotel Bengaluru

Bronze

Hitesh Kalita

F&B executive

Moevenpick Hotel & Spa

Bronze

S Antony Raj

Student

Chennai's AMIRTA

Bronze

Dinesh C

Student

Chennai's AMIRTA

Bronze

S M Manikanta

Student

Chennai's AMIRTA

Bronze

FOOD & HOSPITALITY WORLD

July 16-31, 2016

BENGALURU 2016 A REVIEW

SOUTH INDIA CULINARY CHALLENGE

A taste of challenge South India Culinary Challenge (SICC) Bakery and Pastry Display Challenge at FHW 2016 Bengaluru, encouraged chefs to prepare themselves for international exposure and explore their culinary skills By Mohit Rathod

outh India Culinary Association (SICA), which led various culinary events at the three-day exhibition, organised a special competition in bakery and patisserie space. SICC Bakery and Pastry Display Challenge served as a stage for chefs to showcase their artistic skills through their innovative preparations. The jury panel for the competition included Chef Jugesh Arora, president, SICA; Chef Seetharam Prasad, corporate executive chef, GRT Hotels & Resorts; Chef Natesan Kannan, co-ordinator, junior forum – South, IFCA; Chef Vikram Udaygiri, director, Excuisine Food and Beverage; and Chef Kasi Vishwanathan, executive chef, The Atria Hotel Bengaluru. Unlike many culinary challenges, SICC Bakery and Pastry Display Challenge adopted grading system, wherein each

participant won an accolade. The various grades included – gold with distinction, gold, silver and bronze. The participants were categorised into two – apprentice and professional. Both categories had different judging criteria, aimed at fair recognition of talents. Chef Arora said, "We are really encouraged with the participation and look forward to have more competitions across all categories next year with FHW. Unless chefs don't participate in these kind of competitions, we won't be able to compete internationally. For international competitions, chefs need proper exposure, and we thank FHW for giving us the platform to share our knowledge and experience. We have seen innovative talents at this event." Commenting on the growth in the F&B industry and

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SICA's efforts, Chef Vishwanathan stated, "Today there's no end to the F&B industry; it is doing very well and will always remain in demand. We have seen SICA growing since its inception, we have

more than 1,000 memberships. We want the upcoming chefs to become members of this association," adding that the competition was a platform for developing knowledge, especially for youngsters, to explore their

talent. "For instance, we had participants from high-end hotels and smaller places. This is a platform which allows the chef community to explore new ideas and innovations," he informed.

SICC WINNERS' LIST Category

Participant

Designation

Organisation

Signature

Pastry

Chef B Venkadesan

Pastry chef

The Biere Club

Bronze

Pastry

Chef Santhanam S

Asst pastry chef

Holiday Inn & Suites

Gold

Pastry

Chef Jose John

Associate chef

ITC Gardens

Silver

Pastry

Chef Elumalai K

Sous chef

Aloft Hotel Chennai

Bronze

Pastry

Chef Ashweeni Kumar

Commie – III

The Lalit Ashok

Gold

Pastry

Chef G Prasanna Kumar Sous chef, pastry Aloft Hotel Bengaluru

Pastry

Chef K Saravanan

Pastry chef

Confluence Banquets & Resorts Silver

Pastry

Chef D Balaji

DCDP

Confluence Banquets & Resorts Gold

Pastry

Chef Madivanan

Pastry chef

Royal Orchid

Gold

Pastry

Purwa Sandeep Sadvilkar Student

IBCA

Gold with Distinction

Bakery

Chef Elumalai K

Aloft Hotel Chennai

Bronze

Bakery

Chef Shantipriya Manna Commie chef

Moevenpick Hotel & Spa

Bronze

Bakery

Chef Santosh Kumar

DCDP

Aloft Hotel Bengaluru

Gold

Bakery

S Arul Moli

Student

Chennai's AMIRTA

Bronze

Bakery

Ashwini Naidu G

Student

Chennai's AMIRTA

Bronze

Bakery

Chef Alok

Chef de parties

Howard Johnson Bengaluru Hebbal Bronze

Bakery

Chef D Balaji

DCDP

Confluence Banquets & Resort Gold

Bakery

Chef K Saravanan

Pastry chef

Confluence Banquets & Resort Gold

Bakery

Chef Mohamed Noufal

Commis chef

Sheraton Grand Bangalore

Silver

Bakery

Tanu Singla

Student

IBCA

Bronze

Bakery

Swati Jain

Student

IBCA

Silver

Bakery

Chef Bala Krishnan

Executive chef

Adarsh Hamilton

Silver

Sous chef

Bronze

SOUTH INDIA CULINARY CHALLENGE

BENGALURU 2016 A REVIEW

FOOD & HOSPITALITY WORLD

July 16-31, 2016

LIVE COOKING BY BENGALURU CHEFS

BENGALURU 2016 A REVIEW

SICA's live initiative Live Cooking by Bengaluru Chefs, organised in association with South India Culinary Association (SICA), on the third day of FHW 2016 Bengaluru, witnessed Bengaluru's leading culinary experts demonstrating live their signature dishes to the audience. Held throughout the day across muiltple sessions, Live Cooking by Bengaluru Chefs allowed the audience to learn recipes from the chefs themselves. Additionally, the audience could interact with the chefs live, while they presented their dishes. The participants included Chef Ajit Cheruvattath, sous chef, Le Meridien Bengaluru; Chef Muthamizhan, jr sous chef, Vivanta by Taj - MG Road Bangalore; Chef Sachin Subbaiah, chef, Royal Orchid Hotels and Chef Nimish Bhatia, executive chef, Nimisserie. Chef Natesan Kannan, co-ordinator, junior forum, IFCA, commented, "Chefs are no more merely in the kitchen, they now have direct interaction with guests. Events like this are essential to encourage such interaction between chefs and guests." Agreeing with that, Chef Kasi Vishwanathan, executive chef, The Atria Hotel Bengaluru, said, "Chefs have now become brand ambassadors of their hotels. They are also holding positions of director, general manager, vice president, etc. A chef's contribution to the hotel is very significant."

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LIVE COOKING BY BENGALURU CHEFS

BENGALURU 2016 A REVIEW

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BENGALURU 2016 A REVIEW

EXHIBITOR QUOTES

“We entered the South India market with FHW Bengaluru this year, and got a good response from buyers. The exhibition provides a good platform for business” KK Sharma, managing director Saral Food Specialties “I participated in FHW Bengaluru after four years. For me it was a good exposure to new hotels that have come up. As we have expanded our product range, we wanted to introduce our new products to our clients. The response has been good” Jeevan Puri general manager – sales, FnS International

“It was our first time in FHW Bengaluru.The experience was very good,that's why I will participate in Goa and book a bigger space in Mumbai. As a trade platform,FHWis a win-win for both sellers & buyers” Namit Ashok Goel director, Ashoka Foam Group

“We have participated in FHW Goa and Mumbai, but this was our first time in FHW Bengaluru. We received enquiries from many people. It is a good platform for creating an awareness of our brand” Sonali Kumar proprietor, Siesta International

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“We had participated in other shows before but we got better response here in terms of institutional clients and other visitors.We are very happy with the response” Mansi Ahuja The SCS Group

“Our experience in FHWBengaluru was very nice.We got some new and different clients.This is a very good platform,especially for new entrants.As we are a new entrant in the HORECAtrade market,it was a very good exhibition for us. We met all the chefs directly.I have attended other exhibitions too,but direct interaction with chefs is something new which I saw here” Yugank Kapoor, managing director, Dinewell

BENGALURU 2016 A REVIEW

EXHIBITOR QUOTES

“Our experience here has been fine. FHW happens to be the right platform to showcase and demonstrate our new products, and we got a good response” Abhrajyoti Chatterjee general manager, Coffee Day Beverages

“This was the eighth time we participated. It was a good experience to interact with people. FHW is undoubtedly a good platform for networking”

“FHWis always good.I have been participating for many years now. We are also participating in FHWMumbai”

KP Jayaprakashan

founder, Mehta Tradelink

Hiten Mehta

“It was a good exhibition.It has become better than previous years.The ambience,interiors and footfall have improved.It is a good platform,also due to various programmes that are organised here” Sunder Rajkumar head – marketing and operations, MM Equipments

“It was a good experience.We received good response; we received a number of enquiries from buyers for our business”

“We participated not to sell,but to market our concept.Some interesting customers came and we also got to know other concepts”

P Bhattacharya

GK Pillai

CEO, Jonree Equipment

senior scientist, Ganesh Benzoplast

director, Dolar Engg Industries

“We received good response. There are good business opportunities here; we got many serious enquiries. We are showcasing a new product and a new technology, so it will take some time for people to understand and appreciate it” Sandeep Shah CEO, Shreeji International FOOD & HOSPITALITY WORLD

July 16-31, 2016

BENGALURU 2016 A REVIEW

EXHIBITOR QUOTES

“We have been participating for many years, in other cities too. The exhibition was very good. We had direct meetings with five-star hotels for business and got very good response at FHW Bengaluru. The event was also organised very well” Pezzy Rosario business development executive, Oscar Hospitality Concepts

“We participate every year in Bengaluru,as always the response has been good.It is important for my company to have our presence in this show” Rohan Vasa head – sales, Wyntronix

“We had participated in Mumbai earlier this year where we got an excellent response and in Bengaluru also we are getting good response from probable clients”

“It was a nice exhibition.There are always business opportunities in India, because there's a lot of growth in India.We have witnessed a growth in business due to our participation in FHW”

Gopal Vachhani

Robin Le Grange

director – business development, Nature Packwell

consultant, SSS Kitchen Equipment

“This is the first time we are participating in any exhibtion and we are extremely happy and encouraged by the response that we have received here” Vaishali Deshpande director, Rumavi Foods

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“FHW Bengaluru is the only exhibition we participate in every year, and it has been getting better each year. We get a good quality of audience” Shireen owner,Trade Links Corporation

“We are pleased with the response we are getting at FHW Bengaluru 2016; it is an effective platform to connect with the industry ” Bhavesh Kothari GM- West & South Zone, Arctic Refrigeration

BENGALURU 2016 A REVIEW

VISITOR QUOTES

“We have been associated with FHW since 2011, and it is growing every year. The event was very well organised” Mohan Deshpande chairman and founder, Hospitality Purchasing Managers' Forum (HPMF)

“The exhibition was definitely an eyeopener for young and upcoming purchase managers. It was very useful for us to see the new products being made in India. It provided various opportunities under one roof” Natarajan Subramanyam materials manager, Crowne Plaza Bengaluru Electronics City

“It was well organised and had informative events.It was a good platform for the industry,and I have also seen a lot of new trends and products. There were a lot of options in one place” Saurabh Gahoi area general managerBangalore region, Lemon Tree Hotels

“I have been attending FHW Bengaluru for the last three years. This time the participation and awareness was very high. There was a lot of enthusiasm. The number of stalls has also risen. The exhibition is a good platform for the industry” Bhargav Raju purchase manager, Hilton Bangalore Embassy GolfLinks

“It was an honour to be here.FHWprovides a nice opportunity for both countries – India and USA– to build bridges” Adam Branson senior agricultural attaché, agricultural affairs,American Consulate General, Mumbai

“This was the third time I have visited FHW Bengaluru, and I found it well organised, crisp and very informative” Somnath Auddy materials manager, Vivanta by Taj, MG Road Bangalore

“As an industry platform,FHWis really great.I met a lot of new people, including chefs, hoteliers,ideas and innovations” Shibiraj Saha executive chef, IHG Holiday Inn Bengaluru FOOD & HOSPITALITY WORLD

July 16-31, 2016

BENGALURU 2016 A REVIEW

VISITOR QUOTES

“This was a good learning platform for all the hoteliers to see what's new in the market. The FHW concept has facilitated us to know the present trends, which we can implement in our hotels and achieve proper results” Chandra Kishore Dimri executive chef, Lemon Tree Hotel, Electronics City

“This is my third consecutive year of attending FHW. Our entire team visits FHW; we get to know the present industry trends. Every year the event has become better and bigger. I hope the trend continues”

“This was the first time I have been here and I was very pleasantly surprised by it.There were many suppliers and new ideas.In India we have so much of creativity and FHWis stimulating it to show people what it can do”

Mahesh Pillai

Nicholas Dumbell

general manager, The Zuri, Bangalore

general manager, Marriott Hotel Whitefield

“I have been following FHW for many years now. Over the years, the exhibition has grown multiple folds. It is a fantastic platform for both professionals, and nonprofessionals and budding entrepreneurs” Chef Vikram Udaigiri director, Excuisine Food and Beverage

34 FOOD & HOSPITALITY WORLD July 16-31, 2016

“It was a very nice platform for the food and hospitality sector. It was a one-stopshop for hoteliers, and the number of participants added a lot of value to the exhibition” J P Menon general manager, St Marks Hotel Bangalore

“This is a very good platform for updates on new technology and ingredients available locally. A good platform to put different things together” Chef Rana Gomes executive chef, Hotel Royal Orchid

“I am honoured to share the platform with FHW” Chef Jugesh Arora president, South India Culinary Association (SICA)

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COMMERCIAL KITCHEN EQUIPMENT

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ENGINEERING & TECHNOLOGY

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INTERIOR & DESIGN

BENGALURU 2016 A REVIEW

HUMAN RESOURCES

HYATT MOVES UP GREAT PLACE TO WORK RANKING Great Place to Work (GPTW) Institute has recognised Hyatt Hotels & Resorts as one of the workplaces in an all-India survey of 800 organisations

YATT HOTELS & Resorts has been recognised as one of ‘India’s best companies to work for in 2016’ by Great Place to Work (GPTW) Institute. In line with its philosophy of ‘Purpose and Care’, Hyatt as a workplace believes in promoting camaraderie, trust and pride amongst its employees to ensure that they are at their best every day. Hyatt moved up by one rank and stood 11th this year in the GPTW India list. “Hyatt is delighted to be climbing up in the annual GPTW rankings. Teams at our hotels throughout India are making strenuous efforts to ensure a strong workplace environment that has become the hallmark of our ethos. Our focus on our overarching commitment to caring for our people so that they can be their best is reaping the right results and we are committed to making sure that this continues. Our people are a part of Hyatt's unique familial culture and each one of us shares an emotional connection not only with individual properties we work in, but with the powerful brand promise that is shared worldwide. This recognition from GPTW is extremely encouraging and motivating for our continuous efforts towards becoming the most preferred workplace for the associates as well as potential talent”, said Ramjan Bhugeloo, regional VP, Human Resources, Southwest Asia, Hyatt Hotels and Resorts. Hyatt has now achieved yet another milestone in establishing the fact that employees at Hyatt enjoy their workplace which translates into authentic hospitality for guests. As a part

of the India’s Best Companies to Work for 2016 study, about 800 organisations across industries, employee strength and revenue brackets applied were assessed. Over 155,119 employees were surveyed, making it the largest survey of workplace cultures in corporate India. As a part of this programme, the organisations were studied under two dimensions. First, being a unique employee-centric framework that measures the levels of trust, pride and camaraderie prevalent in an organisation. Second, through a questionnaire seeking to understand the people practices, philosophy and values of an organisation. In the 13th year of assessment, GPTW Institute

India has recognised the 100 best workplaces that comprise of organisations across 16 industries, with employee strength varying from less than 500 to more than 10,000, shattering the myth that organisations of certain legacy, size or revenue are more likely to become great workplaces. Hyatt Hotels and Resorts is recognised the world over as a leader in promoting a nurturing as well as a positive and diverse workplace environment. The company has received some of the most prestigious workplace distinctions in recent years, including: Hyatt has been listed as one of the top 10 companies to work for in Asia by Great Place

Each one of us shares an emotional connection not only with individual properties we work in, but with the powerful brand promise to Work in 2015; Hyatt has been listed as one of the top 100 companies to work for in India by Great Place to Work in 2014; Glassdoor named Hyatt to its "Top 50 Best Places to Work" list in 2014, based on reviews by Hyatt associates; The Human Rights Campaign named Hyatt

as a 'Best Place to Work for LGBT Equality' for the 10th consecutive year in 2014; Hyatt has also been featured in the prestigious list of awardees of Gallup Great Workplace Award recognising them for their extraordinary ability to create an engaged workplace culture.

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BENGALURU 2016 A REVIEW

MOVEMENTS Grand Hyatt, Goa Grand Hyatt, Goa has taken aboard SASCHA LENZ as executive assistant manager to spearhead the food and beverage operations across the resort. With over 18 years of experience in the hospitality

Salon & Spa Shed, The Stray Dog Café & Bar and Landour Bakehouse.

Sarovar Hotels Sarovar Hotels has appointed AMEET WAGH as general manager, sales – West. He brings

Sascha Lenz

Ameet Wagh

industry, Lenz has been associated with hotels such as the Sheraton and the Mandarin Oriental, prior to joining Hyatt, in the year 2007. Originally from Germany,, Lenz started his career in 1999, and has worked in the US, Hong Kong, Russia and the UK.

with him an experience of over 18 years in sales and marketing in the hospitality industry. Prior to this, he was associated with Sun-n-Sand Hotels as corporate head of sales and marketing.

Rokeby Manor & Residences VIDUR KAPUR has been appointed as the general manager for Rokeby Manor & Residences by Mars Enterprises at Landour-Musoorie, Uttarakhand. His expertise lies in financial planning and achieving revenue targets. Along with Rokeby Manor & Residences, Kapur will also be in-charge of the other newly launched properties in Landour – The Little

Vidur Kapur

Key Hotels Keys Hotels, a brand by Berggruen hotels funded by Berggruen Holdings, has announced the appointment of NIDHI GUPTA as regional director, sales and development. Under this role, Gupta will play a pivotal role in generating new sales leads and contacts, whereby leading to the growth and expansion of the Keys brand into new markets. Gupta has close to two decades of experi-

Sofitel, Mumbai Sofitel, Mumbai BKC has appointed ZUBIN TODIWALLA as the rooms division manager for the hotel. In his new role, he will be responsible for the overall functioning of the rooms division and will spearhead various departments such as front office, housekeeping, guest relations, spa and fitness. The appointment also places Todiwalla on the executive committee of the hotel, besides leading over 140 Sofitel ambassadors in the 302-room property. He has over 12 years of hospitality experience and his

Zubin Todiwalla

68 FOOD & HOSPITALITY WORLD July 16-31, 2016

career has covered major operational divisions of five star properties such as The Oberoi, Hyatt and InterContinental Hotels.

Nidhi Gupta

ence in the hospitality sector. Prior to joining Berggruen Hotels, she has worked with Country Inn & Suites By Carlson, Sarovar Park Plaza Hotels & Resorts and Concept Hospitality.

Mövenpick Hotels & Resorts Mövenpick Hotels & Resorts has appointed DEVDUTTA BANERJEE as area director,

Devdutta Banerjee

Grand Hyatt, Pune Grand Hyatt, Pune appointed SHUL AMBWANI as director of rooms. With an experience of over a decade, Ambwani will continue to shape the hotel with his insights. His forte has always been maintaining guest relations in major hotels across India. Ambwani started his career in 2005 with Taj Banjara, Hyderabad and followed by his association with brands including Park Hyatt Goa Resort & Spa, and Novotel Hyderabad Convention Centre, where he advanced as front office manager. He

revenue management – Asia. The move follows recent executive appointments in e-commerce and communications in the company’s Asia headquarters in Bangkok. Banerjee has 18 years of experience working with global hotel brands including his previous employer, Banyan Tree Hotels & Resorts, where he was corporate director of revenue management and distribution.

Anantara Vacation Club Anantara Vacation Club has appointed NISHA CHAND as group director of human resources. A veteran HR professional with nearly two decades of experience, Chand joined Minor Hotels Group five years ago as a director of HR at Qasr Al Sarab Desert Resort in Abu Dhabi. She subsequently moved to the corporate offices in Bangkok where she served as director of HR, before eventually taking over as regional director of HR. Chand managed the corporate team and provided support for the site HR leaders in China, Hong Kong, Thailand and Indonesia. Before coming to Minor Hotels, she worked for more than 10 years with InterContinental Hotels Group in various operational and HR leadership roles in the Middle East.

came back to the Hyatt family as a front office manager and joined Hyatt Pune in August 2014.

Pullman Bangkok Hotel G Pullman Bangkok Hotel G has appointed PHILIPPE LE BOURHIS as the general manager. Bourhis, a French national, has over 25 years of experience working in the hospitality industry at a senior management level across South East Asia. Prior to his new role, he was the general manager at Pullman Bangkok Grande Sukhumvit and Pullman Jarkarta Indonesia. Bourhis has also worked as general manager at other Accor hotels, including Novotel Bangkok Siam Square, Novotel Benoa Bali, Novotel Semarang Indonesia and Novotel Coralia Ummed Jodhpur India.

The Marina Mandarin Singapore The Marina Mandarin Singapore has appointed MELVIN LIM as the general manager. Lim has over 20 years of industry expertise gained from key operations and leadership roles he has held across South East Asia with InterContinental Hotels Group, Millennium & Copthorne International, Ascott, Park Hotel Group, and Far East Hospitality.

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weekend

Scene and heard

With Marcellus Baptista

Style blender

Rojita Tiwari and Gautom Menon at the Wild Tiger rum session at Aka

Rum time RELISH RESPONSIBLY was the key phrase at the Wild Tiger rum evening at Aka, hosted by Wild Tiger Beverages owner Gautom Menon along with Rojita Tiwari of Drinks & Destinations. You had a taste of India’s first premium rum brand that was all set to roar in the skies in various airlines and also across Indian duty-free airports. The hue was dark amber; the nose had hints of vanilla, toasted wood, cocoa and butterscotch; the taste comprised undertones of molasses, toffee, vanilla, almond and honey; the body was medium with complex aromas and flavours and the finish was wellbalanced with a rich mouth feel and a lingering after-taste. The distinctive stripe design of the bottle caught the eye and would make for an ideal gift as no two bottles are alike, just like the stripes of two tigers. And it was heartening to note that the brand denotes 10 per cent of its profits to Wild Tiger Foundation.

Acclaimed actor Boman Irani was the style blender at the Blenders Pride Reserve Collection evening at Celebration Sports Club. He enraptured the packed house with his very own notion of style born out of confidence and passion. Style goes beyong looks and captures your very essence was what you heard. Boman Irani’s style, you heard, is defined by his confidence, doing justice to what he is doing, whether it is being a photographer, performing in theatre or acting in movies. Much Blenders Pride was downed that evening that included a music performance by Komorebi featuring Kutle Khan and Sidd Coutto.

Nils Boese at the Jagermeister event at AntiSocial

Herbal high

Boman Irani at the Blenders Pride Reserve Collection evening at Celebration Sports Club

The percussionist duo who called themselves Chicken Masala, along with DJ Nasha, drummed up the action after the Aspri Spirits master class with Nils Boese, brand ambassador, Jägermeister. The action was at AntiSocial with a trip down Jägermeister history, insights about the brand and a demonstration of creative cocktails. Guests learned that the unique herbal spirit comprised 56 different herbs, blossoms, roots and fruits, including star anise, cinnamon, ginger and a secret set of herbs. Vicky Ratnani, Shatbhi Basu, Rakhee Vaswani and Kristy De Cunha were among the many guests. And the spirits were soaring as guests imbibed cocktails with names like Jager Energy, Jager Tonic, J.O.G (meaning Jager with orange juice and ginger ale), Jager Apple and Black Mojito.

Monsoon splash The second edition of the Sunday monsoon brunch at Asilo turned out to be a big splash with happy host Sanam Sippy warmly welcoming the cheerful crowd at the rooftop venue of St Regis. Live music wafted in the air and all the guests had a merry time, sipping on the bubbly Chandon or opting for a Grey Goose cocktail, and other premium spirits. The drinks of choice were Martinis, Margaritas and Bloody Marys, besides beer. And complementing the drinks were the array of brunch classics like pancakes, waffles, flatbreads, antipasto platters, cold cuts and salads teamed with some unique flavours, as also a live jambalaya and grills station and delightful desserts, too. Sanam Sippy and friends at the monsoon brunch at Asilo

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E V E N T S

CULINARY EXCELLENCE Whitefield Bar and Grill (WBG) at Bengaluru Marriott Hotel, Whitefield was recently crowned with the ‘Best Restaurant of the Year’ award at the World on a Plate food festival held at JW Marriott Bengaluru

CELEBRATING INDIA’S FINEST All Things Nice recently hosted the fourth edition of ‘Celebrating India’s Finest’ at Le Pain Quotidien, Colaba, Mumbai; an evening recognising winners of the ‘Indian Wine Consumer Choice Awards’ held in January

PROMOTING SUSTAINABILITY The Taj Mahal Hotel, New Delhi recently undertook various initiatives to increase awareness about environmental sustainability on the occasion of World Environment Day 2016

MELBOURNE'S CAFE CULTURE L-R: Celia Ho, regional manager, South and South East Asia, Visit Victoria; Huzan Fraser, India representative, Visit Victoria; Arno Backes, owner, Ganache Chocolate; and Rahul Leekha, director, Coffee By Di Bella, India at the Melbourne’s café culture event in Mumbai

A GRAND OPENING L-R: Dinesh Rai, GM, Mercure Hyderabad KCP; Kavita Dutt Chitturi, executive director, KCP; JeanMichael Cassé, SVP, operations, AccorHotels India, at the opening event of Mercure Hyderabad KCP

DELIGHTFUL PAIRING Nicholas Ord, Brand Ambassador, Diageo – Reserve, at an evening of food and whisky pairing at The Westin Mumbai Garden City, to launch the start of Chef Angad Rai’s journey at Kangan

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