Food and Hospitality World (Vol.5, No.1) September 16-30, 2016 by Indian Express

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •

F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E

SEPTEMBER 16-30 2016 Vol 5 | No. 1| Pages 88 | `50

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EDITOR’S NOTE

Of coffees and conventions

ome September and the hospitality, travel, tourism industry in India gets into the convention and conferencing mode. From the BRICS tourism meet in Khajuraho on Sept 1 and 2 to that of FHRAI, IATO, TAAI and KTM, the following months would witness power and think tanks hoping to chart the best way forward for the growth of hospitality and tourism sector. Though industry conventions do try hard to make the annual meet relevant and alive, it seldom meets the purpose to achieve real-time change. Discussions and debates get frozen within the air conditioned spaces of a five star set up and are thawed and revisited when the industry meets again. Having said that, I have been a witness to many such think tanks and though not much comes out of it rather immediately, the industry relentlessly voices it's concerns every year. FHRAI has been persistent in its appeal to the government for the granting of industry status. This year's FHRAI convention theme “Brand India” is inspired by Narendra Modi’s vision based on the 5 T’s - Talent, Tradition, Tourism, Trade and Technology. The 5 Ts does fit the hospitality industry to the T. It is a vibrant employment

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SEPTEMBER 16-30, 2016

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“WE HOPE THE FINDINGS AND DELIBERATIONS AT THE FORTHCOMING CONVENTION WILL BRING IN FURTHER MOMENTUM TO THE HOSPITALITYSECTOR IN INDIA”

HYDERABAD: A K Shukla, The Indian Express (P) Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand,

generator across category, works as a showcase of India's tradition and hospitality, gives the necessary impetus to tourism, works as an important component of trade and business travel. We hope the findings and deliberations at the forthcoming convention will bring in further momentum to the hospitality sector in India. Apart from conventions, the hospitality sector will also witness the AAHAR - exhibition, which will be held in Chennai. The cover story of this issue is dedicated to the business of coffee in the hospitality sector. The story does bring into fore some interesting trends and reflects new consumer patterns. Traditionally, the coffee market in India is divided into two segments - the instant and roast, and ground coffee. Consumers now want a product offering which provides the best of both worlds- the taste of filter coffee with the convenience of instant coffee. Vendors and suppliers dealing with coffee machines and equipments, from grinders to manual brewing and espresso, are also witnessing an increase in demand for such products. REEMA LOKESH Editor

Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Prateek Sahay The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030 BHOPAL: Prateek Sahay The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030 AHMEDABAD: The Indian Express (P) Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express (P) Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

FOOD & HOSPITALITY WORLD

CONTENTS HIGH SPIRITS

Vol 5 No 1, SEPTEMBER 16-30, 2016

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 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

(34-47) MARKETS

LES CLEFS D’OR INDIA ORGANISES 10TH AGM IN CHENNAI

CHEF’S PLATTER

EDGE

AZURE HOSPITALITY RAISES $10 MN FROM GOLDMAN SACHS, MAX VENTURES

P 26: NEW KIDS ON THE BLOCK

By The Blue

NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

P 28: PRODUCT TRACKER

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

P 52: LIFE

MARKETING Darshana Chauhan

P 79: WEEKEND

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

CAFFEINE PERFECTION IN 2012 WHEN CRAFT GIN WAS THE NEXT BIG THING, TWO MEN FROM SYDNEY STARTED A COFFEE LIQUEUR COMPANY

T&S Brass Every drop matters

Scene and heard

'MY MESSAGE TO WOMEN IS, NO CAREER IS BEYOND OUR ABILITY' CHEF AARTHI SAMPATH, CHEF DE CUISINE OF JUNOON RESTAURANT IN NEW YORK CITY RECENTLY WON CHOPPED, THE MOST POPULAR CHEF BASED CULINARY SHOW

ENGINE FOR FOOD DELIVERY FROM POINT OF SALE TO INVENTORY TO FOOD COSTING, FOOD ENGINE IS A COMPLETE RESTAURANT SOLUTION THAT CAN HELP INCREASE CUSTOMER BASE AND CENTRALISE STOCK

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.

Excellllence – Trust - Qualility

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51st FHRAI Convention to focus on 'Brand India' FHW Staff Mumbai THE 51ST FHRAI Annual Convention is being held in Indore, Madhya Pradesh, from September 22-24, 2016. The theme for this year’s convention “Brand India” is inspired by prime minister Narendra Modi’s vision based on the 5 T’s - Talent, Tradition, Tourism, Trade and Technology. The convention logo brings together the symbol of a flaming torch and the welcome gesture of “Namaste”. “Annual conventions offer an excellent opportunity to network with fraternity members, professionals, consultants, vendors and many more from our hospitality industry. We have curated relevant topics, invited experts and professionals to share their rich experience through a series of eight business sessions planned for both the hotel as well as the restaurant fraternity,” said Bharat Malkani, president, FHRAI. The Convention Organising Committee has invited many dignitaries including Ram Naresh Yadav, governor MP; Sumitra Mahajan, Lok Sabha speaker; Dr Mahesh Sharma, minister of state for tourism and culture, and civil aviation; Shivraj Singh Chouhan, chief minister, Madhya Pradesh. Radisson Blu is the main convention hotel where all business sessions will be conducted. Tentatively, eight business sessions are planned for the convention. The venue for the inaugural ceremony and the FHRAI awards is the Amber Convention Centre.

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'TODAYCLIENTS ARE MORE OPEN TO EXPERIMENT' Foodlink Services (India) looks to position itself as India's first integrated premium event catering company. Sanjay Vazirani, CEO and MD, Foodlink talks about the factors that have attributed in making his organisation a geographically-diversified catering company, with operations base in three cities and commercial presence in over 10 countries By Sudipta Dev What are your growth plans for both restaurant and catering division - geographical as well as launch of new segments / offerings? Over the last 15 years, Foodlink has grown to become one of the top wedding caterers in India, specialising in outdoor and destination weddings. From a small start-up in the south of Mumbai area, Foodlink has catered to weddings in the far regions of India as well as many locations internationally. Foodlink Banquets & Catering division’s larger production facilities comprise those in Mumbai, Ahmedabad and Surat. Exclusive Banquet Operating Rights include YMCA, Red Earth and Andaz Lawns in Ahmedabad and The Grand Palazzo in Surat. We have our presence nationally and globally when it comes to catering to any kind of event. At Foodlink Restaurants we have nine outlets under three different brand formats of Glo-

What are your international plans - catering for weddings / special events overseas and your restaurant business? Foodlink has catered to weddings in almost all the popular Indian as well as international cities. From Istanbul to Chiang Mai to Dubai to Italy, when it comes to establishing international connections Foodlink is at the top of the game. This year, we will be executing multiple events in Monaco and other parts of Europe.

Sanjay Vazirani

cal Junction, China Bistro and India Bistro, in Mumbai, Hyderabad and Bengaluru. Along with opening more outlets in these cities, we plan to expand our presence in Pune, Chennai and Kolkata. How can a catering company like yours offer much more to a client than a hotel? Today clients are more open to experiment and to shift from all-formal to fundining. That’s why they are

willing to move to simpler and informal venues than going to five star hotels. Catering to events is no longer just about serving good food; it’s now about creating experiences and unforgettable memories. Outdoor catering (even though challenging at times) gives us the scope to customise a lot more than hotels. For example, at Sanjay Hinduja’s fairytale wedding, Foodlink introduced new training modules for service

teams to add a zing to the service style. Ingredients were sourced from locations where they were at their seasonal peak. Example - fresh whole ears of Ponkh brought in from Surat on the event day. It took one full day for transferring equipment to Jag Mandir and two boats continuously did back and forth for two days to lay the delightful buffet. From menus to napkin rings, every detail was beautifully executed.

Which are the major events you have particularly proud to have done catering for in India ? In India, we have catered to some of the most spectacular events and occasions hosted by the who’s who of the society. Some illustrious past events include Vibrant Gujarat, Roaring Gujarat All India YPO Retreat, EEPC, and various launch events for Reliance Group and big weddings for some very renowned personalities.

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SEPTEMBER 16-30, 2016

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IDS Next launches Pulze 247 mobile analytics app for hotels FHW Staff Mumbai IDS NEXT Business Solutions has announced the launch of a new product, Pulze 247, a mobile analytics app. With this app, IDS Next aims to facilitate hotel owners and general managers to have real-time information on their properties’ business even while on the go. Downloadable on smartphones or tablets and integrated into IDS Next’s all-in-one FortuneNEXT 6i Hotel ERP, Pulze 247 proficiently assists property owners and general managers in keeping an eye on every aspect of their hotel operations. With all the vital and business critical statistics available on their phones real-time, they can now take smart and insightful decisions with ease. “Mobility applications can change the way we run our business and Pulze 247 is the first in the series of many mobile applications that are being built for the hospitality industry,” said Binu Mathews, CEO at IDS Next. “We believe Pulze247 gives a lot of power in the hands of Hotel industry leaders with a simple to use design that needs no training. At IDS Next, we constantly work on solutions that help our customers increase efficiency and effectiveness. We are sure that hoteliers would be in a vantage position to make informed decisions with Pulze 247 at their fingertips,” he added. With Pulze 247 in their smartphones, senior personnel at both large independent and chain or group hotels can manage their properties on the go, even when they are off the property. They even don’t have to call up different department heads to find out business critical parameters. The dashboard of Pulze 247 is comprehensive and configurable by the user and can include multiple data types.

SEPTEMBER 16-30, 2016

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Amanda Hotel in Taiwan targets halal tourism market

Lulu Convention Centre Thrissur investing `150 cr in 5-star annexe Steena Joy Mumbai

Sudipta Dev Kenting AMANDA HOTEL is a Moroccan themed boutique property in Kenting, a bustling beach tourism hotspot in Hengchun Peninsula, at the southern tip of Taiwan. Promoted as the only Moroccan architecture property in Asia, the hotel is designed like an imperial palace. An important aspect of the property's business strategy is the focus on halal tourism. Yang, manager, Amanda Hotel said, “Kenting Amanda Hotel puts much emphasis on halal tourism markets. There are 1.8 billion Muslims all over the world, accounting for about a quarter of the world population.” Amanda Hotel has also become the ‘Muslim Friendly

FOOD & HOSPITALITY WORLD

Hotel and Restaurant’ certified by The Chinese Muslim Association. “The hotel provides food and beverage exclusive for Muslims, and there are QIBLAH direction signs adhesive to the walls of the guest rooms to create a Muslim friendly environment,” mentioned Yang. The restaurant is named after Essaouira, a well known destination in western Morocco. Pointing out that the F&B at Essaouira restaurant mainly focuses on Tajin Moroccan cuisine, Yang said, “The original meaning of Tajin is a ceramic pot and which stews the food. Since Morocco lacks water resources, Moroccans came up with this special-looking pot with a triangular lid, allowing the steam to circulate inside

the pot without leaking out; thus, there is no need to add more water to boil the food. Tajin is the most widely-used cooker in Morocco.” Among the sought after attractions for guests at the hotel is spa bubble massaging. The hotel also has a large outdoor square, called Marrakesh Square, for groups of guests to throw a barbecue party. The property is popular with guests who want to indulge in water activities. “In Hengchun Peninsula, the largest and most populous beach is the South Bay, which is only within 10-minute walking distance from Amanda Hotel,” stated Yang, adding that there are also many forest resources in the area, for example, the Kenting National Park.

LULU CONVENTION CENTRE Thrissur, owned by UAE-based Lulu Group International, is investing `150 crore to add a five-star extension to its already existing 40 room hotel on its premises. Speaking to Food & Hospitality World, Jose Sebastian, GM, Lulu Convention Centre and Hotel informed, “The new block of 100 rooms will be in the five-star category. It will continue to be managed by the Lulu brand and is expected to be completed by December 2017 or early January 2018. The new extension is expected to boost our convention business as it will have a lot more meetings spaces – two boardrooms, three mini halls of 80, 100 and 200 pax respectively and two big halls of 8,000 sq ft each with capacity to accommodate 600 pax each. This is apart from the poolside party zone of 4,000 sq ft.” Sebastian added that the new annexe will also have a spa and health club for which the group is planning to tie-up with an international brand. After the expansion is completed, the convention centre will also be going in for an upgradation to add latest technology and modern audio visual systems. Commenting on the MICE business in the last year, the GM said that it

The new block of 100 rooms will be in the five-star category. It will continue to be managed by the Lulu brand was good. “Though there was no growth, the business was at the same level as last year. This is significant as we do not serve liquor in our property. However, MICE groups can obtain a one day permit from the excise commissioner’s office in Thiruvanathapuram to serve liquor at their event.” The group recently laid the foundation stone for its `2000 crore mixed use project in Thiruvanathapuram which will have a mall, convention centre and hotel.” While the hotel will have 130 rooms, the mall will cover 20 lakh sq ft making it bigger than the Lulu Mall in Kochi, and the convention centre will be able to accommodate 2000 pax,” said Sebastian. The project is expected to be completed by March 2019. The hotel may either be a Marriott or a Sheraton.

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Stayzilla launches offline connectivity on its app FHW Staff Mumbai HOMESTAYS aggregator Stayzilla has revamped its mobile application to introduce offline connectivity. The app has been designed to overcome data connectivity challenges in the farthest corners that often house some of the most beautiful homestays in the country. Most of these homestays are located in regions where there is no internet connectivity. When a guest books a stay in such remote areas, the booking often gets no response and is lost due to

poor connectivity from the home owner or host’s end. Pankaj Gupta, chief product and technology officer, Stayzilla, said, “Stayzilla has hosts and homestays spanning the breadth and depth of India. This app release ensures that bookings can be realised end-to-end, irrespective of the underlying data connectivity. We continue to work on technical and product solutions to serve our mission of connecting travellers with hosts on Stayzilla.” Stayzilla’s offline feature will now connect the home owner with the guest by send-

ing notifications on the app via SMS when the host is in data offline mode. The home owner needs to have a phone with cellular connectivity (even without data connection) to receive the booking confirmation on the mobile phone. Additionally, Stayzilla also ensures connectivity with hosts through automated IVR, wherein they are able to confirm bookings. The cognitive feature of the app predicts whether the host’s phone has internet connectivity or not and determines intuitively to reach out either via SMS or app notifications accordingly.

The home owner needs to have a phone with cellular connectivity (even without data connection) to receive the booking confirmation on the mobile phone. Additionally, Stayzilla also ensures connectivity with hosts through automated IVR

Big Fat Luxury Weddings TGB caters to ancient penchant for luxury Indian weddings India is now awash with an every increasing range of luxury imports, but we have never needed to look to the West for luxury weddings. Grandmothers still tell tales of the days when discs of gold were wrapped in muslin, smothered in exotic spices and left overnight in biryani, to infuse the food with the metal’s therapeutic properties. The distinctively Indian love for luxury continues to define brand TGB and in turn, its hotel properties, its gourmet catering, signature warmth and services.

Corporatisation of Gourmet Catering “Hospitality and opulence run in our blood,” declares Narendra Somani, chairman and managing director, The Grand Bhagwati, who is responsible for corporatisation of gourmet catering in India. Under TGB outdoor catering he offers services such as, corporate catering, wedding catering, institutional catering, catering for page three events and even international catering. TGB has served at some of the most talked about wedding events in Macau, Thailand, Goa, Udaipur and other destinations.

TGB's vegetarian promise TGB’s edge lies in converting cuisines from around the world into a pure vegetarian format and catering for high-society events with its glam menus and equally delightful services.

Creating grand moments, great memories Some of the big names in industry, business, politics, entertainment, etc, trust TGB for its premium gourmet menus, professional services and clockwork precision. Some of TGB's happy clients include Adani, Arvind Mills, Asian Paints, BPCL, Divya Bhaskar, Essar, Haldirams, Jindal, JadeBlue, Manikchand, Reliance, Prime Minister Narendra Modi, Shell, Suzuki, ONCG, Nirma, Tata, Vibrant Gujarat and more.

FOOD & HOSPITALITY WORLD

Narendra Somani

Hotels, banquet and grand venues for weddings and other events TGB has created new benchmarks for opulence and luxury with its hotels in Ahmedabad, Surat and Indore. These hotels are architectural marvels and wedding destinations by themselves. Equipped with modern facilities, luxurious rooms, grand banquets and lawns, gourmet restaurants and every imaginable recreational facilities, the hotels stand true to TGB's philosophy of creating grand moments and great memories for every guest that walks in.

Impeccable hospitality services “Our USP is that we handle all the requirements of an event from audio-visual systems to even getting a beautician for the wedding party! Flowers, props, photographers, videographers, printing and stationary, car rentals, cakes, sweets, gifts, advertising requirements, secretarial serv-

Devanand Somani

Hemant Somani

ices ... whatever you need, our staff will help you put it all together,” says Narendra Somani. Over the years The Grand Bhagwati has emerged as the preferred partner for those who want to celebrate their weddings in absolute style and grandeur. It is the perfect mix of choicest venues, menus and excellent service that makes TGB a natural choice when it comes to celebrating any event in luxury and comfort.

cafe and bakeries, banquet halls and outdoor party venues, onsite catering services and a team of professionally qualified event managers. Though turning his vision into reality and choosing a path so challenging, has not been an easy task at all, the team’s persistence and unrelenting efforts has positioned TGB to unleash the tremendous potential in the hospitality industry and take up bigger challenges that follow. TGB Group is present in all verticals of hospitality including hotels, restaurants, banquets, outdoor catering and is now rapidly growing in the segment of bakery. TGB Cafe 'n Bakery is now has 27 outlets, offers more than 250 bakery products and is present in Ahmedabad, Gandhinagar and Surat.

Presence in all verticals of hospitality A strong focus on food qual ity, a repertoire of vegetarian dishes, innovative presentation of on-site catered meals and the development of required infrastructure – this one-stop solution for events – saw TGB Banquets and Hotels Ltd grow from a small eatery to becoming the leading caterer of Gujarati, Marwari, Sindhi and Punjabi functions across India and overseas today. A vertically-integrated hospitality company, the group includes hotels, restaurants,

☛ 360 degrees wedding service – menus, venue, wedding packages for room,honeymoon suite,room packages for guests, spa and salon services for bride,groom and families,recreational facilities for guests, music, decoration, photography and videography. ☛ Banquet centric architecture – special provision for mile-long baraats ☛ Customised gourmet menus ☛ Theme weddings ☛ Service to match with themes ☛ An impressive list of clients include Adani,Arvind Mills,Asian Paints, BPCL, Divya Bhaskar, Essar, Haldirams,Jindal,JadeBlue, Manikchand, Reliance, Prime Minister Narendra Modi, Shell, Suzuki, ONCG, Nirma,Tata,Vibrant Gujarat and more

Banquet centric five-star hotels TGB, Surat: The luxury property in Surat; the first five star deluxe hotel is spread over 550,000 square feet with 170 rooms, a convention centre and club, with opulent pillar-less ballrooms, banquets for 50-5000 persons, spectacular lawns, wellappointed rooms, smart and stylish décor set-ups, residential and non-residential wedding packages to suit every level of sophistication and budget, all of which comes loaded with super modern facilities and TGB’s trademark warmth and hospitality which is reflected in its personalised management that ensures every little detail, however small, gets the attention it deserves with a combination of banquet centric properties, gourmet catering and hospitality services.

TGB Palace, Indore: Continuing the endeavour, is the launch of Central India's largest five-star palace hotel, The Grand Bhagwati Palace. The architectural marvel is a haven of luxury, warmth and hospitality. With a capacity to serve up to 5000 persons a day, 115 luxurious rooms including 10 lavish suits and all modern amenities including a swimming pool, spa, salon, health club and more, the hotel is sure to gift you the most memorable weddings.

People behind the group Narendra Somani, CMD, TGB Banquets and Hotels Ltd. is known as trendsetter in the hospitality sector. From just one chaat outlet in the 90s, today he has built a brand and an empire to reckon with. He is well known for his strength in catering, wedding and convention management on a mega scale. Luxury banqueting and catering has traditionally been a fragmented and localised activity but, Narendra Somani believes it can get global recognition with a similar cachet to luxury brands like Cartier and Louis Vuitton. Devanand Somani, director, TGB Banquets and Hotels Ltd, is an active director on the board of the company. He looks after food and hospitality business of entire South Gujarat and further expanded to parts of Maharastra & Goa, based at Surat, a regional business hub of the company. Hemant Somani, director – operations, TGB Banquets and Hotels Ltd, is an active director on the board of the company. He looks after food and hospitality business as director – operations based at headquarters in Ahmedabad. He has huge experience in daily operational side of hospitality business. His keenness in detailing and enthusiasm to keep developing new methods in food business has helped TGB being recognised as a unique banqueting company across the region. He is actively involved in setting up every aspect of TGB Hotels including TGB Palace in Indore. Advt

SEPTEMBER 16-30, 2016

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Vadodara Municipal Corporation abolishes health licence for hotels & restaurants FHW Staff Mumbai

the most licensed industries in India and is required to obtain and maintain anywhere around

THE VADODARA Municipal Corporation has abolished health licences for hotels and restaurants operating in the city. According to a notification issued by the corporation, Sanitary Health License under GPMC Act was a duplication as health and sanitation are already covered under Food & Safety Act 2006. “Central government and state government have in recent times been emphasising on ‘ease of doing business’ and simplification of regulations to reduce difficulties faced by general public. Considering this matter, with immediate effect, Vadodara Municipal Corporation, Ward Offices, Health Department, has cancelled issuance of Health License under Section 376 of GPMC Act, wherever license under Food Safety and Standard Act, 2006 is required and issued,” stated the notification. Hailing the move, The Hotel and Restaurant Association of Western India (HRAWI) has commended Vadodara’s new municipal commissioner and expressed hope that other cities will follow the precedent. “For the last nine years, we have been petitioning municipalities across the western region for the exclusion of this particular license as it was a repetition and merely added to paper work and red tapism. The association welcomes the decision and appreciates the affirmative and expedited action of H S Patel (municipal commissioner, Vadodara),” said Bharat Malkani, president, HRAWI. When any central law is applicable, the provisions of that law prevail over local laws and any provisions in local laws up to that extent become inapplicable. The central government has issued notification to this effect under the Food Safety and Standard Act, 2006 and also remarked the same in a circular. “The hotel industry is one of

SEPTEMBER 16-30, 2016

75 to 135 licenses, depending upon the outlet’s layout. Over the past decade and more, it has

been solely our association that has been in liaison with the government to remove redundant

and overlapping condition licenses,” commented Kamlesh Barot, past president, HRAWI.

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Les Clefs d’Or India organises 10th AGM in Chennai FHW Staff Mumbai ONE HUNDRED and forty of the India’s top professional concierges from top hotels and resorts gathered in Chennai recently to focus on service, leadership and guest experience management at the 10th Annual General Meeting of Les Clefs d’Or India. The AGM focused on how the Les Clefs d'Or concierge must constantly seek out ways to reinforce and enhance their position as the original service role models and how to add value to their guests and properties as economic challenges continue worldwide. The event started with a South Indian themed gala dinner at My Fortune Chennai, where all the delegates were residing. Delegates were given a taste of local music, cuisine and culture during the evening. The

highlight being the delegates, all dressed in mundus and sarees. The next day delegates attended the General Assemble at The Leela Palace Chennai. The meeting was chaired by Albert John, president, Les Clefs d’Or India. A number of presentations were made by Arun Baidya, president CAINR; Albert Amanna, president CAI-WR; Srikishen, president CAI-SR; and David Aaron, president, CAI-ER to review the progress that various regions had made, followed by the treasurers and PRO report. Under the guidance of Edwin Saldanha – zone director Asia – UICH and with the consent of full key members there were amendments made in the statues of Les Clefs d’Or India for the betterment and growth of the society. An educational seminar on concierge motiva-

tion and personality enhancement was made by Varun Sankaran Kutty from the Northern Region. After that the full keys members elected Rajesh Kumar Yadav as general secretary and Vinayak Khule as public rela-

tion officer of Les Clefs d’Or India as these two positions got vacant after the previous office bearers moved on to different roles. Saldanha presented the upcoming Asian Congress which will be hosted by Les

Clefs d’Or India in Mumbai in September 2017. Delegates who were eligible for their golden keys were pinned in a ceremony. Nilesh Bellapallu from The St Regis, Mumbai won the prestigious Concierge of the Year Award.

IFCA's first Young Chefs Convention witnesses large participation Saloni Bhatia New Delhi INDIAN FEDERATION of Culinary Associations (IFCA) organised the first National Chefs Convention (NYCC) 2016 on August 29-30, 2016 at Radisson Blu, New Delhi. More than 500 young chefs from all across the country participated in the two-day convention. The convention was inaugurated by Kenko Sone, minister (Economic and Development), Embassy of Japan; Nakul Anand, executive

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director, ITC; K B Kachru, chairman emeritus and principal advisor, South Asia, Carlson Rezidor Hotel Group; Master chef Hirotoshi Ogawa, director/secretary general, All Japan Sushi Association (AJSA). Other dignitaries included Chef John Sloane, vice president, World Association of Chefs Societies (WACS); Chef Thomas A Gulger, continental director, Africa and the Middle East, WACS. Representing IFCA were Chef Manjit Singh Gill, president IFCA; Chef Soundararajan Palanippan, gen-

eral secretary, IFCA; Chef Vijay Bhaskaran, vice president, IFCA and Chef Sabyasachi Gorai, president, Young Chefs Association of India. Speaking to Food & Hospitality World about the concept, Gill informed, “The whole idea of the convention is to build the gap between young chefs and their seniors. We wanted to bring the future generation of chefs under one roof to gain knowledge about their industry. Here they have the chance to interact with senior chefs and be part of vari-

ous discussions. We had expected around 250-300 registrations, but are happy to see the great response.” Chef Palanippan added, “We have to concentrate on young chefs to help them develop new skills. The two days triggered motivation among the young chefs. This is the first ever global convention to bring the young chefs and their seniors under one roof for knowledge sharing.” Chef Gorai who is heading the Young Chefs Association in India, mentioned, “The response

has been overwhelming. There was great energy at the venue and one can could see eagerness among the particpants to learn.” Commenting on the initiative by IFCA, Sloane, remarked, “It is a great step to motivate the upcoming talent and guide them about the profession. The interactive session would help students to gain knowledge and ask their queries.” The two day convention witnessed discussions on topics like a chef's journey, the slow food movement, etc.

SEPTEMBER 16-30, 2016

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Carlson Rezidor partners Accomable for APAC initiative FHW Staff Mumbai CARLSON Rezidor Hotel Group has announced its Asia Pacific initiative of partnering with Accomable, a UK-based global platform that provides specialised information and listings on assisted travel, adapted hotels and vacation rentals for differently-abled and elderly people. Other site highlights include tips such as nearby hotel attractions and travel information vital for all accessible travellers. Guests can now view and book over 100 of Carlson Rezidor Hotel Group’s Asia Pacific hotels, equipped with accessible guestrooms and facilities, through Accomable’s website. The number of listings is intended to increase, in tandem with impending hotel openings and the group’s expansion plans throughout the region. “I am pleased that our partnership with Accomable has gotten off on a strong and encouraging start. Carlson Rezidor Hotel Group’s focus on improving the lives of our communities is one of the integral ‘responsible business’ pillars that we constantly support. We are guided by the Carlson credo, and this initiative demonstrates our commitment and dedication in caring and catering for the specially-abled at our hotels,” said Thorsten Kirschke, president, Carlson Rezidor Hotel Group, Asia Pacific. Srin Madipalli, CEO and cofounder, Accomable, noted, “We are excited to collaborate with Carlson Rezidor Hotel Group and their portfolio of brands. The accessible traveller community welcomes their hotels’ accessible guestroom features, service and hospitality standards that assure safety and comfort.”

SEPTEMBER 16-30, 2016

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'KITCHENWARE COMPANIES WHICH HAVE WELL DEVELOPED DISTRIBUTION STRATEGIES AND BROAD DISTRIBUTION NETWORKS HAVE THE MOSTSUCCESS' Sunil Agarwal, director, Vinod Cookware, the man who took the cookware empire to newer highs speaks on how innovation is driving the industry's growth By Steena Joy How has the cookware industry evolved in India? What is the current market worth? The daily struggle and safety of housewives was one of the biggest challenges in traditional Indian kitchens. The technologies that created the 21st century’s labour saving household cookware owe a huge debt to electrification, which brought light and power into the home. In India, globalisation has also brought about significant changes in cooking, serving and dining habits. India is also witnessing a major shift in buyer or consumer base for kitchenware products. It is no more restricted to women. Overall, Indian markets have evolved over the years. Moreover, health is becoming the main focus in this sector and we can expect a tremendous growth in the years to come. The kitchenware industry has grown manifold in the recent two decades. Roughly its current market worth is ` four billion. Is it an organised market? Who are the major players? And what is Vinod Cookware's current market share? The cookware market in India is considerably fragmented, however the industry has been growing increasingly concentrated over the past few years as the most successful players continue to garner more share. Therefore kitchenware

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companies in the market which have well developed distribution strategies and broad distribution networks have the most success. We firmly do not believe in competition and our strategy for success has always been genuine products and loyalty towards customer’s faith in us. When we talk about stainless steel products, we are the market leader over the past few years and are expected to continue doing so throughout the forecast period. We at Vinod Cookware have roughly captured 12 per cent of the total market share and are targeting a steady growth. We are a proud debtfree company with the annual revenue of `300 crore. A brief history about how the company was founded and the inspiration. Vinod Cookware has been in the markets for more than two decades. The daily struggle and safety of housewives was one of the biggest challenges in traditional Indian kitchens. Uplifting the methods and determined to provide innovative solutions, Vinod Cookware builds an instant connect with homemakers of all ages. Established in 1986 with only one product in hand, today after a decade’s experience and repertoire of over 400 products spread across four different categories, Vinod Cookware is one of the most preferred names in the Indian and global markets.

The strength of our growth lies in deep understanding of diverse Indian cooking habits, intrinsic value of being user friendly and devotion towards revolutionising kitchens with quality and innovative products Sunil Agarwal

How is Vinod an 'intelligent cookware' brand? We are in cookware sector for more than two decades now and when we talk about the intelligent cookware, we transmit it around technology. For instance, we manifested the launch of ‘sandwich bottom’ for pressure cookers in India which majorly focuses on the even distribution of heat while cooking, thus saving fuel and keeps food burn free. Understanding the needs of modern customers, who are more health conscious, we have also spearheaded the launch of ‘less oil cookware’ which totally focuses on the ‘health aspect’. Also our latest innovation, Platinum Tri Ply, which is the combination of health, magnetic stainless steel and induction friendly, is pathbreaking in itself. Apart from these products we also believe that each product that is designed at Vinod Cookware is a complete amalgamation of the

latest technology, affordability and intelligence in terms of technology. How has Vinod adopted technology, from induction to non stick categories? Is the technology indigenous? The company’s insistence on research and development gets its products the edge of convenience and durability. Definitely we are technology indigenous from being an expert in induction to being a hero in the non-stick category. Zest Superb Plus range is all about colours, another being Marbilo which is fashioned with marble finish. As mentioned earlier our sandwich bottom cookware and now the Platinum Tri Ply are technologically innovative products from the family of Vinod. You have plans to foray into the East and south markets in which cities? and when? The strength of our growth lies in deep understanding of diverse Indian cooking habits,

intrinsic value of being user friendly and devotion towards revolutionising kitchens with quality and innovative products. About 50 per cent of the company’s turnover comes from the Northern Region which is a strong foothold in Vinod’s growth and business. We are already present in the South especially Tamil Nadu. In the East we have strong brand presence in Bihar, Assam and Meghalaya. How does the hospitality sector contribute to revenues? Which hotel brands have you supplied to? The hospitality sector of India is growing at an extremely fast pace, giving sizeable opportunities to the cookware industry. Currently we are not supplying to any hotel but the idea is on the cards. We will target the fast expanding hospitality and food sector for the soon-to-be-introduced Platinum Tri Ply which is apt for the hotel industry.

SEPTEMBER 16-30, 2016

MARKETS

Azure Hospitality raises $10 mn from Goldman Sachs, MaxVentures FHW Staff Mumbai AZURE Hospitality, owner and operator of Pan Asian restaurant brand Mamagoto, has raised another US$ 10million Goldman Sachs and Max Ventures. Last financial year, the company raised US$ 10 million from Goldman Sachs alone. Since then, Azure has diversified within the food sector and acquired restaurant chain ‘Dhaba by Claridges’ and is also organically incubating boutique concepts for upcoming outlets set to open towards the end of 2016. The investment will not only be used to expand Azure’s presence in India, but also to enter select markets abroad. By the end of 2016, Azure aims to launch over 10 new outlets across the country while foraying into newer local markets as well. The food industry in India is estimated at US$ 100 billion. Under this, the organised sector foresees a growth at 16 per cent CAGR to US$ 28 billion in the next five years. Established in 2009, Azure is a creative food company co-founded by entrepreneurs Kabir Suri and Rahul Khanna. Azure has seen a revenue growth of over 50 per cent year-on-year in the last six years. Suri said, “The Indian food industry is undergoing a revolution in terms of experimentation with diverse cuisines. Azure is focused on being at the forefront of that change and acquiring ‘Dhaba by Claridges’ under Azure Hospitality is a step towards strengthening our position in the Indian F&B sector. The investment from Goldman Sachs and Max Ventures for our company has further allowed us to aggressively execute our strategically planned expansion and has helped entrepreneurs like ourselves to make our most ambitious dreams match India’s massive consumer scale and tremendous market opportunity.”

SEPTEMBER 16-30, 2016

MARKETS

VKL taps food services segment FHW Staff Mumbai

tionships,” said S K Maratha, president, FSIPL.

VKL has been creating F&B solutions for leading food service companies since 1935. With their core building blocks of Innovation, Quality, Service and Value, they provide standardised services to HoReCa customers in India and export F&B solutions to over 25 countries. Three years ago, VKL Seasoning (VSPL) set out on a journey to create India’s own food service company. It was the company’s endeavour to service an under-catered customer – the HoReCa segment; thus food service, as a part of VSPL, the pioneers of seasoning segment in India, was born. In keeping up with VSPL’s objective of providing exclusive focus to HoReCa customers, it is now rebranding this business as Food Service India (FSIPL). The objective behind formation of FSIPL is to remain focused on food service business as a special segment. The team at FSIPL comprises of experienced chefs and sales professionals specialised in HoReCa segment. The exclusive sales team understands the challenges faced by chefs, in terms of cost, inventory, taste, consistency etc, and works towards making the process of cooking easier for the customers. They have specialised food service distribution partners across India and abroad who provide best last mile services to the HoReCa customers. “With our specialised focus, capability in product development, production and service, FSIPL is marching in line with the new vision to become India’s most admired and respected food service company, enabling our partners success through focus on great taste, outstanding customer service and strong rela-

Brand verticals

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Chef’s Art: It is a range of menu solutions products. Chefs can use them to expand their menu with the range of Indian, continental, Chinese and Italian products. They range from sauce mixes, marinades to dips and soup bases. They are all in a dry format and can be easily reconstituted using water, oil, cream or milk. Springburst: It is a range of kitchen solutions designed to help the chef enhance his dishes. While maintaining the profile control by chef, they provide the flexibility to create an unforgettable customer experience. Products such as lime seasoning, aromatic mix, and chicken broth also resolve the requirement of manpower to create everyday solutions needed in kitchens. Sunbay: It is a recently launched brand, offering a range of gravies and sauce bases that promise perfect taste and texture and are convenient to use. The two gravy bases are Onion Tomato Gravy Base and Tomato Makhani Gravy Base. Spicefield: It is a complete range of blended,

ground and whole spices exclusively made for HoReCa chefs in India. Every product passes through stringent 40 plus quality checks using technology that retains high volatile oil and aroma of spice and gets sealed in packs convenient for chefs. Every pack of spices can be completely traced from farm to fork. Spicefield brand’s tagline, ‘The art of cooking. The craft of masala’, proclaims that the brand is meant to interweave creativity of chefs with the spices that are carefully crafted under this brand using a heritage of more than 75 years. This spice heritage and experience is reflected in the Spicefield range.

Marimbula: It is a range of gourmet syrups created to cater to the need of the consumer to try out exotic international taste, along with authentic Indian taste with desire to try out the "new". It is the only syrup brand made

in India with a range of Indian and international flavours using finest quality ingredients. Marimbula offers syrups in various categories such as fruits, berries, Indian ethnic, tea concentrates, coffee, etc.

SEPTEMBER 16-30, 2016

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Cremica plans to reach outlet base of 120,000 Saloni Bhatia New Delhi CREMICA, which has a extensive portfolio of products across sauces, mayonnaise, chutneys and dessert toppings among others, plans to leverage its experience with quality and innovation to launch new products to for its retail sector. The company recently launched a new range of products – Tombo, vegetarian mayonnaise squeeze pack, trial pack of dips, spreads and specialty sauces. Akshay Bector, chairman and managing director,

Cremica Food Industries, has been associated with the development and expansion of the company. Speaking to Food & Hospitality World about the various trends in the industry, Bector mentioned, “Food service industry is growing with pace. With more and more new quick service restaurants (QSRs) and entrants in the industry, we see a vast business scope for companies like Cremica.” Cremica plans to reach an outlet base of about 120,000 from the current 40,000. Commenting on the chal-

Akshay Bector

lenges in the hospitality and food retail industry, he said, “We have grown in the past financial year with 25-35 per cent in both the markets. Retail brand expansion of our distribution base was a challenge, but we have managed it quite well and still continue to do the same. But our products like ‘Desi Express’ bring consistency and comfort to business owners. They are well accepted in the industry.” Cremica has been growing its product range based on research of the India market. Bector added, “With periodi-

cal change in the taste and preferences of the consumers, offerings of an organisation are also subjects to innovate, just to hit the right taste buds. We understand the palate of Indian consumers and hence we regularly keep on working towards new flavours and likings of the consumers. We have a constant hand on innovation and new offerings. We have grown in the industry in the last FY; our products are well accepted by the industry. We would be able to sustain the same in the coming years also.”

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'WE WILLBE PARTNER OFCHOICE FOR SECURITY& SAFETYREQUIREMENTS OFBUDGETHOTELS' Dolphin RFID provides a range of state-of-the-art RFID products for the hospitality sector. Commodore SK Sawhney, president & CEO, Dolphin RFID talks about the evolving trends in security systems across all categories of hotels By Sudipta Dev

What are your key products for the hospitality industry in India? Dolphin has, at the IDE Hotelier Summit 2016, launched its bouquet of hotel security products including RFID hotel locks, hotel room safes and fool-proof energy management systems. The lock offerings consist of highend Asteria Locks – India’s First LED Display lock; Vidala – The Smart Split Finish Lock and Sleek – the totally water-proof and weatherproof lock. All locks are of RFID technology and have an integral mechanical override facility for emergency management of unexpected failures. Similarly, the energy management system ensures that only keycard of that room will energise the power equipment. Further split into two/three relays ensures staff do not misuse the guest room facilities. The room safes have an optional lap top charging points.

F&B, laundry and spa/gymnasium lockers. With all activities being managed through a single card/band, the huge benefits to the hotel are evident. Are you looking at introducing new products in the near future? Yes, we will be introducing RFID locks for apartments/hotels using Bluetooth technology as there is a growing demand for it in the market and we have got a positive response to these new products from our existing clients. Of all the RFID based systems the one’s which hotels can immediately use would be the laundry system and the android based maintenance system. Is there are growing demand for RFID technology among hotels in Tier II & Tier III cities also? The past decade has seen a mushrooming of national

the smallest of the hotels to the largest and consists of – other than the locks – integrated elevator control systems, integrated energy management system for the rooms and room electronic safes.

Commodore SK Sawhney

tourism as offered to predominant international tourism prior to that. This has led to a major growth in demand for good, clean, and, above all, secure hotels. A large part of this demand is in Tier II & Tier III cities. Dolphin is well poised to meet this demand. Dolphin RFID Locking System is an all-encompassing system which caters for

Your views on any other significant factor relevant to the hospitality industry. India is on the verge of a major consolidation and expansion of hotel rooms. A large number of these will be in the budget sector. Dolphin will work towards being the partner of choice for meeting the basic security and safety requirements of budget hotels and partnering with the high-end star hotels for state-of-the-art RFID systems to help them improve their bottomline.

Any innovative trends in RFID technology for hotels and restaurants worldwide? Apart from hotel locks, Dolphin RFID provides a full suite of state-of-the-art RFID system to manage guest recognition systems, hotel assets, laundry systems, android based maintenance systems and POS systems. For instance, for a resort, Dolphin’s One Card RFID System permits the key card (in the form of a card/silicon band) manage the hotel lock,

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SEPTEMBER 16-30, 2016

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Holiday Inn all set to launch in Kolkata with Jain Group Joy Roy Choudhury Kolkata INTERCONTINENTAL Hotels Group (IHG), the owner of the Holiday Inn brand will soon launch its maiden property in Kolkata. IHG has partnered with city-based real estate company, Jain Group, to bring Holiday Inn to the city. Built on an area of around one acre, Holiday Inn, Kolkata Airport, situated in New Town is located near Netaji Subhas Chandra Bose International Airport and will have 137 rooms. The total area being developed is around one

lakh sq ft and will offer three specialty restaurants and multiple banqueting options besides, swimming pool, gym and other facilities. Rishi Jain, executive director, Jain Group said, “Kolkata nationally has the highest percentage of occupancy as per the recently published reports. The report also state that Kolkata has seen year round occupancy of 70-72 per cent. One of the largest factors contributing to this is that there are very few fivestar hotels in the city, which is probably the only metropolitan city in the country having

less than 1,000 five-star category rooms. We are delighted to join hands with IHG for the project and are confident about the success of the hotel.” “The hotel, targeted at business as well as leisure travellers, is likely to be commissioned in October. We are hoping to catch-in on the festive season ahead. An approximate amount of `145 crore has been invested in the project, spread over five years. IHG will charge a small percentage for their band as well as managing the hotel," added Jain.

NEW KIDS ON THE BLOCK

ByThe Blue

The Lemon Tree Hotel Company

By The Blue, GRAND MERCURE MYSURU’S speciality restaurant was recently launched. Dedicated to authentic cuisine from the North of India, By The Blue serves traditional gourmet delicacies from select culinary destinations across the North West and North India regions in a warm, refined and interactive ambience overlooking the rooftop pool. Chefs at By The Blue have handcrafted a special menu for guests. With Shorbas, Biryanis and other exquisite dishes that represent Indian cuisine, the emphasis is on both quality and variety. The Sunday Brunch, which is to be launched soon, will offer ambrosial delicacies. Offering a choice of seating indoors and outdoors by the waterfront, the restaurant can accommodate 58 guests.

THE LEMON TREE HOTEL COMPANY has announced the formal opening of two new properties in Vadodara and Dahej, besides the refreshed upscale property in Ahmedabad. Lemon Tree Premier; The Atrium, Ahmedabad, is the first upscale hotel of the Lemon Tree group in Gujarat. It underwent extensive renovation and refurbishment to emerge as a plush and stylish hotel, enhanced by landscaped greens and a serene water body. Located on the bank of Sabarmati, it offers 63 rooms and suites. Lemon Tree Hotel, Vadodara is the group’s second midscale property to open in Gujarat. Located in close proximity to Maharaja Sayajirao University of Baroda, Vadodara Stock Exchange and Sayaji Baug, it offers connectivity to all over Gujarat and neighbouring tourist cities like Mumbai and Shirdi. A key highlight of the hotel is its soon-to-open exclusive roof-top space that serves as an outdoor dining venue. Lemon Tree Hotel, Dahej, is the first and only branded four star hotel of the city. It is a 69-room hotel and just 20 min away from the heart of Dahej and the multi-product special economic zone (SEZ). The property boasts of a resort-style ambience amplified by refreshing interiors, a vibrant atrium, and a courtyard. The hotel also features a poolside area and an activity centre.

La Italia PARK INN JAIPUR has introduced a new Italian restaurant, La Italia. The rooftop restaurant offers authentic Italian food under the open sky along with an indoor dining experience with Italian music. Adding the accompaniment to a meal is a selection of international wines and beverages, especially from Italy. La Italia’s menu offers a mix of salads, breads, thin crust pizzas prepared in an open wood fired oven, and handmade pastas. A range of desserts including the popular favourites, Tiramisu and Panacotta, will complete the culinary journey.

Rio Royale THE RIO GROUP OF HOTELS has launched its new luxury resort, Rio Royale, in North Goa. This all-suite property is inspired by the temples of Khajuraho. Intricate handmade carvings from sandstone and innovative spaces can be found throughout the resort. Rio Royale features 60 palatial suites with private balconies, master bedrooms and deluxe bathroom. The resort's culinary offerings feature local Goan dishes, traditional Indian fare, pan-Asian flavours, desserts and savouries, alongside a variety of beverages. F&B venues include: Sweet Caju, an all-day dining multi-cuisine restaurant; Café Royale, a 24/7 lounge bar; and Bebdo Bar. Rio Royale also offers private dining options. Zaara – The Luxury Spa offers holistic treatments and massages through a blend of unique therapies, complete with a beauty salon, spa pool and a foot massage lounge. The resort also offers other upscale facilities like a wellness centre, kids club and an open air pool. In addition, Rio Royale features a 1800 sq ft banquet hall.

FOOD & HOSPITALITY WORLD

SEPTEMBER 16-30, 2016

MARKETS

Walmart intends to enter retail processed food space in India FHW Staff Mumbai ONE OF the global leaders in retail, Walmart, is keen to retail processed food in India after the government relaxed foreign investment norms, a top official indicated. Food Processing Secretary A K Srivastava said over US$ 1 billion FDI has come in food processing sector during the last two years and with the government now permitting 100 per cent foreign investment in marketing of processed food produced and manufactured in India, “Walmart is showing lot of interest”. Also, a leading Brazilian poultry company has expressed interest in joining hands with Kishore Biyanis Future Group to sell their products in the country, he said but did not identify the company or give details.

“The government this year announced 100 per cent FDI in the retail trading of food products produced and manufactured in India. Now this, we hope, will give a big boost to the food processing sector. Walmart, which previously had tied up with Bharti Group to enter retailing in India, is already showing lot of interest. Now we are hoping that they will come on their own and they will add to the growth story of this country,” said Srivastava. “We recently had meetings with all the ambassadors of the important countries and we have asked them to give this message to their food processing players. We have been meeting with industry associations. We have informed them about this initiative. We have asked them to bring players who can invest in India,” he added.

The official said a Brazilian company “claiming to be world’s leading exporter in poultry sector” met them and wants to tie up with Biyanis Future Group to use their retail outlets. However, when contacted, a Future Group spokesperson said there is no such development. The US-based Walmart is present in the cash-and-carry retail format in the country. Some of the major investments received in the last two years include Linde Group investment of US$ 200 million in seafood segment in Andhra Pradesh; US-based Mondelez International has inaugurated its new manufacturing plant in Andhra Pradesh. This plant has been set up with an investment of `1,265 crore with an annual capacity of 250,000 tonnes. Mars International India, a leading chocolate

The government this year announced 100 per cent FDI in the retail trading of food products produced and manufactured in India. Now this, we hope, will give a big boost to the food processing sector maker, has invested US$ 114.63 million in Pune. With a total investment of US$ 33.96 million, Kelloggs unit in Andhra Pradesh provides job to 500 persons. The company is also planning to set up an R&D facility and their third cereal facility in Mumbai. Major investments in the

last two years by domestic companies include Patanjali Ayurveda. The company is planing to set up `500 crore food processing unit in Madhya Pradesh. The state has cleared 400 acres of land for this. It is expected to provide jobs to about 700 people. (PTI)

AAK Kamani to launch an academy for its customers FHW Staff Mumbai OVER the years AAK Kamani has developed into a leading processor of high quality specialty oils and fats for the food industry. Its commitment towards quality and service is its strength that have helped it to be a leading supplier to major food processing industries. AAK Kamani is a research oriented organisation and has a prime focus on health, nutrition and innovation.

SEPTEMBER 16-30, 2016

To maintain this leadership position in the industry, AAK Kamani has constantly been working towards acquiring a deeper knowledge of the oil molecule. The company conducts research on its processes and studies the chemistry of the oil molecule in a quest to understand its wonders and possibilities. Knowledge of oils and fats has helped AAK Kamani to extend its customer base to other industrial sectors as well, such as pharmaceuticals, nutraceuticals, personal

care and oleochemicals. The company has recently launched AAK Kamani Academy exclusively for their valued customers. The main idea behind the academy is to share the knowledge of oils and fats with their business partners, which will help in building awareness about the subject and giving the best possible results. It will serve as a training centre to understand customer needs and offer personalised solutions and services. It will also enable better customer in-

teraction and engagement, thus helping AAK Kamani to create a good knowledge base. The academy will support and train the sales and marketing team to understand their products and applications better. The training at the academy would be undertaken by experts in the field of lipid and food technology and will offer definite and detailed courses. The academy is further divided into segments which are specific to theory and practical application. The curriculum is

flexible and has been planned in such way that AAK Kamani can have custom-made courses for the clienteles as well as for the sales and marketing group. AAK Kamani will also invite students from the academia and universities to take advantage of the courses being offered. The participants will be given notes and hand-outs on courses offered at the end of the sessions and a certificate as an acknowledgement of participation.

FOOD & HOSPITALITY WORLD

PRODUCT TRACKER

T&S Brass

The Great Eastern Home

When it comes to cleaning floors, walls or equipment, T&S BRASS hose reels offer high performance and versatility. The B7132-01, an open stainless steel hose reel with high-flow spray valve, is ideal for most specifications involving washdown or pre-rinse. The 3/8" hose is 10.7-metre-long. The B-7142-01 hose reel offers more reach with 15.2 m of hose. Both hose reels features heavy-duty, nonmarking hose. The multi-fit bracket allows wall, ceiling or undercounter mounting. Hose outlet with rollers provides greater mobility while protecting the hose. Adjustable hose stop prevents the hose from retracting completely and allows users to customise installation for easy reach. Whereas, the ratcheting system holds the length of hose until a slight tug to retract automatically.

THE GREAT EASTERN HOME has launched a new range of mirrors. Each mirror in this collection has been handcrafted in brass, bronze and wood. Additionally, the mirrors introduced in this range have been hand painted in gold and platinum.

Notion Luxury Flooring Concepts NOTION LUXURY FLOORING CONCEPTS (Notion), has extended its growing portfolio with the launch of a range of ‘Customised Engineered Hardwood Flooring’. Truly a work of art, ‘Engineered Hardwood Flooring’ raises the aesthetic appeal of the living room by filling it with the exquisiteness and magnificence. It is made up with three layers of hardwood with top layer of lamella and so, its natural characteristics make it a beauty to be possessed. Also known as real wood and parquet floors, these floors are tough and strong as well.

Life Health Foods LIFE HEALTH FOODS has launched Almond Fresh India with Brett Lee. The brand deals in the beverage segment and has introduced the new health plan milk extracted from almonds under the name, Almond Fresh, made from Californian Almonds. The product is available in natural, chocolate and vanilla flavours, in 200 ml and one litre formats. The drink, with its mild nutty taste, provides calcium and vitamin D that supports healthy bones and teeth. Being plantbased, Almond Fresh is naturally cholesterol free, low in sodium and preservative free.

FOOD & HOSPITALITY WORLD

Elanpro ELANPRO recently launched Elanpro Bakeshop DC Series (EDC), a confectionery showcase range. A new line of professional showcases with exclusive finishing, high flexibility and perfect visibility of product displayed, it is available in five models: Curved glass, Flat glass, 270-degree display, Countertop display (available in hot, cold and ambient display options) and Grab and Go Cooler, an open deck design.

Milagrow Humantech

MILAGROW HUMANTECH has introduced a range of robots for floor cleaning, window cleaning, pool cleaning, lawn mowing and body massaging. It has launched a fifth generation robotic technology which has been built in AguaBot 5.0 – India's full wet mopping and dry vacuuming floor robot. The robot has the world's largest smart mop of 350x210 mm. Milagrow AguaBot 5.0 comes with a water reservoir and mop attachment.

SEPTEMBER 16-30, 2016

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Delhi High Court upholds service tax on F&B in AC hotels, restaurants FHW Staff Mumbai THE DELHI HIGH COURT has upheld the central government’s decision to impose service tax on food and beverages served in air-conditioned restaurants and hotels across the country. A bench of justices, S Muralidhar and Najmi Waziri, however, held as “unconstitutional and invalid” the provision in the Finance Act of 1994 which allowed levy of service tax on short-term accommodation of less than three months in a hotel, inn, guest house, club or campsite.

The court’s decision came on the plea of Federation of Hotels and Restaurants Association of India (FHRAI) against the levy of these two taxes saying Parliament was not competent to legislate on these two aspects. The federation, whose members are a number of hotels spread all over the country, as well as city-based five star hotel Leela Palace, had contended no part of the transaction of supply of food in a restaurant or hotel and is now left out for being made amenable to service tax levied by a statute enacted by Parliament. Disagreeing with the ho-

It is in fact the same levy but by different statutes, one by the state and the other by the Union tels, the bench said, “It is not possible to accept the contention of the petitioners that Parliament lacks the legislative competence to enact sec-

tion 65 (105) (zzzzv) of the Finance Act with a view to bringing the service component of the composite contract of supply of food and drinks by an air-conditioned restaurant within the service tax net.” However, regarding levy of service tax on short-term accommodation provided in a hotel, the bench said, “It is not merely an overlap of luxury tax and service tax as far as accommodation provided in hotels is concerned. It is in fact the same levy but by different statutes, one enacted by the state and the other by the Union. This is indeed an

instance of encroachment by the Union into a field that is completely covered by a state legislation.” “Consequently, the court is satisfied that the provision of short-term accommodation in hotels etc, envisaged in Section 65 (105) (zzzzw) of the Finance Act, is a taxable event that is entirely covered by the term ‘luxuries’ in Entry 62 of List II of the Seventh Schedule to the Constitution and therefore outside the legislative competence of Parliament,” the court said and disposed of the hotels’ plea. (PTI)

CHEFâ&#x20AC;&#x2122;S PLATTER

'MYMESSAGE TO WOMEN IS,NO CAREER IS BEYOND OUR ABILITY' Chef Aarthi Sampath, chef de cuisine (head chef) of Junoon restaurant in New York City recently won Chopped, the most popular chef based culinary show in the US. Scheduled to make prominent television appearances globally in the upcoming year, Chef Sampath talks about her career journey and why it is so important for women to not give up on their dreams By Sudipta Dev

Your early inspirations why did you decide to become a chef ? I grew up eating nourishing and healthy food . My grandma spoiled us with creating delicacies and sweetmeats. I loved to eat. I was a little plump kid always ready to gorge. I loved fine art, dance, theatre and painting. I knew I had to be in a creative field. At the age of 13, I got in trouble at home so I was under house arrest. During that time, I chanced upon my Ammaâ&#x20AC;&#x2122;s old cookbooks. I loved reading so I enjoyed the pictures of Tarla Dalal and Nita Mehta. I decided to try a chocolate cake. I watched in wonder as those simple ingredients of flour, butter , sugar and eggs transformed into this spongy decadent mouth watering treat. I started en-

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joying cooking for my family after that. They loosened up on me and I fell in love with cooking. I knew then that I had to do something related to food. What have been your key career milestones ? My first milestone was when my Appa approved that I go ahead with my decision of become a chef. Parental approval was so important at the time. My next was when I got through the Taj Management Training Programme. Only 15 are selected across India every year to undergo this rigorous two year training to be a mid management chef. Third was when I came to America, bagged a job, rose up the ranks very quickly within the company. And most

Aarthi Sampath

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CHEFâ&#x20AC;&#x2122;S PLATTER

recently , winning the biggest reality competitive cooking show in America. What were the key factors that gave you the edge over other competitors and made you win Chopped ? Perseverance is key. I knew I had to fight through the demons inside my head that said I wouldn't make it. Calm attitude - it gave me clarity of thought and the vision I needed to create those dishes under 20 minutes. Honing the craft - it took me nine years and change to be an able cook. That practice showed on the show. Hotel/restaurant kitchens have never been an easy

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work place for women. Have things changed with time? Being a female chef is tough. I faced years of ridicule, harassment and I was never taken seriously. But persistence and hard work beats all odds. It changed with time. And women across the globe are proving their metal. Only our skills and abilities to make a difference changes the general perception. There are very few women executive chefs in India. How can girls be inspired to take up this career? My message to women is, no career is beyond our ability. We are being

constantly fed this nonsense that women are delicate , they canâ&#x20AC;&#x2122;t handle the heat, they have families to take care of, etc. Believe in your self. If you believe you are good, don't give up till you get to where you want to be. Women need to realise that they too are to blame at times. We let ourselves be trampled by society. We have the strength, we just have to fight back with kindness, our knowledge and stay assertive.

burned the mid night oil and if the youth out there are ready to do that, victory is all yours.

What can role models like you do in this regard? I wanted my life to be an example to women back home. If I can do it, any one can. I stood against all odds,

What is your favourite kitchen mantra? Practice your skill every day.

What is the best thing about working at Junoon? I get to express myself through food. I have immense creative freedom and I thank Rajesh Bhardwaj, the owner for letting me have that. It has great systems and we are always a step ahead of the time.

Your future plans - for Junoon and yourself?

Junoon as team is persevering for a second Michelin star. I want to grow more as a chef and give back to the community. With my abilities, I want to source ingredients more thoughtfully, cook more soulful food, focus on health and nourishment through food and bring peace via sharing food. Any other significant factor you would like to highlight. Chef Vikas Khanna has been instrumental in my development. He has helped me grow so much as a chef, a better person and has taught me that hard-work is the key to success.

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HIGH SPIRITS

CAFFEINE PERFECTION In 2012 when craft gin was the next big thing, two men from Sydney started a coffee liqueur company. United by a love for all things coffee and drinking, Tom and Philip established Mr Black to take good coffee into the evening

rior to founding The Mr Black Spirits Co, Tom Baker - a designer by trade worked on new product development for big liquor companies, before throwing off the shackles of corporate oppression. Philip Moore – one of Australia’s highest awarded distillers - has run Distillery Botanica in Erina, New South Wales since 2007. It took nine months and hundreds of trials to make Mr Black, but a gold medal at the London International Wine and Spirits competition was a good sign that they were onto something good and with the award under their belt, the duo launched Mr Black to the Australian public in 2013. Their goal has always been clear; create a drop that embodies Australia’s progressive culture and their unrelenting pursuit of steel ground, cold extracted, caffeinated perfection. Since then, over 35,000 bottles have been sold to coffee-loving drinkers, bars, restaurants, pubs and boozy coffee shops around Australia.

Creating Mr Black is akin to blending a whisky Mr Black is entirely coldextracted with no addition of flavours, preservatives, caramels or vanillas (generally used to disguise bad coffee or inferior process). Cold extraction, as the name suggests, is done at significantly lower temperatures to espresso – 23 degrees in this case. The result is a less acidic brew with a rounder mouthfeel and big coffee flavour – perfect for creating a liqueur.

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Creating a coffee that can stand up to blending with spirits, Mr Black uses a significantly higher coffee-to-water ratio and longer steep time than traditional cold brew. “In Australia the only thing we take more seriously than the quality of our drinks is the quality of our coffee. So we combined the two in a bottle,” says Baker.

Black, bitter and with a big coffee flavour, Mr Black is a product for lovers of fine coffee. Whilst Mr Black was originally created to be drunk straight-up over ice, it can be used to add a complex coffee character and caffeinated kick to both classic and new world cocktails. The bitter, dark drink with

an unadulterated coffee kick is made entirely using a cold extraction process. Speciality arabica coffee beans from Ethiopia, Brazil and Papua New Guinea, are chosen for their distinctive flavours. Brazilian Arabica is a combination of a more traditional ‘French’ roast and a lighter, more contemporary roast. The

Brazilian brings the unmistakable ‘fresh coffee’ flavour to the brew. It’s the foundation. Ethiopean Djimmah is a specialty coffee with a light-medium roast to bring fruit, toffee and chocolate flavours. Papua New Guinea coffee gives Mr Black a zesty citrus orange marmalade character. The blend is then cold

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HIGH SPIRITS

extracted over 12 hours to produce a full-flavoured coffee without the acidity and eyesquinting bitterness of an espresso. The next stage in the making of Mr Black uses a 250 kg basket press stolen from a winery, which is used to extract the rich liquid from inside the coffee infusion. Time consuming yes, but worth every minute. The cold press coffee is then blended with pure Australian grain spirit, which allows the rich flavour of the coffee blend to shine through. Unlike every other coffee liqueur, Mr Black is entirely cold extracted and contains no additives. It’s a coffee liqueur that tastes like speciality coffee. Every process in the making of Mr Black is handled at the tiny distillery on the central coast of Australia; from the sourcing of the coffee beans to the grinding of the coffee and the bottling of Mr Black (300 bottles at a time). This process, laid down by Tom and Philip, the creators of Mr Black, ensures they are

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producing the best tasting Mr Black day in and day out.

Truly Australian The bottle that houses Mr Black is also a work of art. Literally. On the back of the bottle is an illustration from Australian artist and tattooist Dale Bigeni which details a striking owl design. The further you explore the depths of this dark delicious liquid, more of the bottle design is revealed. Baker says, “Mr Black is truly like no other coffee product in the drinks world. It took nine months and over 240 trials to create Mr Black. We’re absolute purists when it comes to our product and spend more time thinking about coffee and spirits than anyone else out there. We love coffee - it pumps through our veins. Plenty of people make coffee liqueurs, but it’s just another flavour to them - an ingredient for cocktails. Mr Black is the star of the show - a heavy pour over a lump of ice and people pretty quickly get what we’re about.”

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FOOD & HOSPITALITY WORLD

SEPTEMBER 16-30, 2016

AAHAR SPECIAL

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Lavazza India Lavazza India recently launched its first Training Centre, in Chennai, which will provide training and information on the Italian coffee culture to baristas. Silvio Zaccareo, managing director, Fresh and Honest (Lavazza India) gives an insight into the strategic business focus of the company By Sudipta Dev

Which is your most significant business segment in the India market (cafes/ corporate/ HoReCa/ etc)? Lavazza India is a pioneer and market leader in the quality coffee and vending machines for the away for home (AFH) segment in India. We are a decade old company in India, part of a 121 years family owned business history and have introduced state-of-the-art innovations, which help deliver superior quality and taste in every cup of coffee. Lavazza in India through its 100 per cent owned subsidiary, Fresh & Honest Café was the first company to bring in world class coffee vending machines to India; and we continue to import the best European machines to ensure the coffee is served the way it should be.

Apart from HoReCa and corporates, we have presence in the high-end modern trade where we are seeing more and more consumers demanding the best quality of coffee. What are your offerings for the HoReCa sector? We provide both imported and made in India range of coffee to our HoReCa partners in India. Our plant is India is a world class plant certified FSSC 22000. We constantly innovate and provide the best solutions to ensure that our partners serve the best of coffee to their customers. Our range of best in class European coffee machines help users get the best coffee experience – be it in their office, or in a cafe or in a

hotel. Most of the premium, prestigious hotel chains have been offering our products. We also have a wide range of single serve capsule system which helps serve consistent coffee cup after cup, be it hotel, café or office. How important is the corporate segment for you? Your strategy for driving business in this segment. We see two types of corporate – one who looks for just the lowest priced coffee and the other who is ready to pay whatever it takes to provide the best of coffee to their employees. Corporate segment is becoming very important as we see more and more corporate looking for quality coffee solutions for their employees. Our quality coffee, brand and training clearly make us the preferred brand choice among these discerning corporates. We are partnering with the quality conscious companies who we see are ready to invest in their employees more and more and look at nothing but the best. Any interesting trends in terms of consumer profile or preference of coffee drinking public in India? The coffee culture has evolved over the years in India and has made its way across the Indian landscape and rooted itself in the lifestyles of the people, both young and old. Despite India

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in changing habits towards coffee consumption. We see an increasing demand of coffee from the entire country, even from the traditional tea consuming markets, typically the northern side of India.

Silvio Zaccareo

being a tea drinking country, people are gradually developing a taste for coffee as well. Major opportunity areas in India which we perceive are: Young growing country; positive macro economic indicators; rise in the “Globerati” population, rise in disposable income (including smaller towns); growing affinity of Indians towards “intentionalness”; alternate channels (other than malls and high streets). As consumers have opportunity to experience the best of coffees in the country they are becoming more discerning. Single origin coffees is something which is catching up in India and several hotels have now started offering these as part of their menus. The HoReCa segment is fueling growth of the category and also helping

Please elaborate on your focus on coffee education. Lavazza plans to invest on the education of coffee, both with consumers and the influencers (baristas). It is the right time for a brand like Lavazza – which invests a lot on coffee education, both with consumers and influencers – to open its first Training Centre in India. This will mark another milestone in Lavazza’s journey in the country and will further strengthen the foothold of Lavazza in India. How many cafes do you currently operate in the country? Your plans for expansion in the next three-five years? In line with our global strategy we have decided to move out of café business and we no longer manage directly the coffee shop business, a move aimed at freeing the company to focus on its core coffee business. We concentrate more on what we believe we can do best - offering the highest standard coffee due to our high quality sourcing, roasting, blending and packaging to ensure the best coffee experience to our consumers.

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PAS -

AAHAR SPECIAL

Starbucks Since 2012, when the first Starbucks opened in Mumbai India, the brand has come a long way. As Tata Starbucks, the 50:50 joint venture between Tata Global Beverages and Starbucks Corporation, is all set to introduce its speciality tea brand in India, Manmeet Vohra, director â&#x20AC;&#x201C; marketing and category, Tata Starbucks, outlines the brand's plans for this market By Steena Joy

Tata to build the brand in the market and deliver the highest quality Starbucks Experience to our customers.

Manmeet Vohra

What is the brand strategy for India? We are committed to delivering the Unique Starbucks experience in the country. Whether through product innovations or engaging brand campaigns, we want customers to come to our Starbucks stores for the coffee, stay for the warmth and return for the human connection. We continue to strive to create the ultimate coffeehouse experience by providing an ambience where people can relax and spend time with each other. How has the partnership

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with Tata helped position the brand in India? Our partnership with the Tata group has been very special and we take tremendous pride in having found the perfect partner - a company that shares so many of the same values for conducting business in a way that earns the trust and respect of our customers and partners (employees). Starbucks came to India in 2012. How has the brand evolved in this market? The journey over the last three plus years has been gratifying and we are overwhelmed in the way our

The future roadmap for the brand in India? We will continue to innovate and elevate our customer experience in India. We are looking forward to launching our specialty tea brand, Teavana, which will be available in stores from Jan 2017. We are focused on a long term and disciplined approach to build our brand in this dynamic market, delivering an unparalleled customer experience and earning the trust and respect of Indian customers. We want to be where the customers want and expect us to be.

customers have embraced us. With 84 stores across Mumbai, Delhi NCR, Pune, Bengaluru, Chennai, and Hyderabad, through the different segments that we have forayed in like malls, metro stations, corporate office complexes and airports, we wish to offer our customers convenient locations, and hope to see the trend of customers making our brand a part of their daily lives grow. From the very beginning, we were focused on entering the Indian market with deep respect to the Indian culture and sensibilities, and leveraging the combined strengths of Starbucks and

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Halli Berri Grown on the foothills of the Baba Budan Mountain range in Karnataka, Halli Berri is a leading gourmet coffee brand. Tejini Kariappa, co-owner, Halli Berri, talks about the brand's proud legacy and growth of artisanal coffee segment By Sudipta Dev

A brief history of your plantation. Why is yours an all women organisation? We have been growing coffee for so long that today it is a legacy that we carry forward. Today Halli Berri is Rainforest Alliance certified and we support 296 species of migratory birds and are India proud. Being an all women concern was not a planned itinerary. it is something that just happened and like they say “when strong women come together miracles can happen”! What are your hospitality offerings for the new age traveller? We have been rated No.1 on Trip Advisor for four years in a row and our little secret is what brings wander

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(Photo credit : Nimish Jain Photography)

What makes Halli Barri coffee so unique ? Halli Berri is today a pioneer in single origin artisanal coffee in India. We are proud to be front runners in the gourmet coffee segment. Our story has let many people into the world of responsible luxury coffee growing in India and the efforts carried out in the pursuit of making Halli Berri “trend”.

bugs from near and far to make it into the mountains and release their souls to be rejuvenated into what we call responsible luxury. Treks along the waterfall and in the Badra Reserve to the Elephant Bathing Camp are few offerings at Halli Berri cottages. What are your plans for the future - both for production and marketing of coffee and hospitality business? Strategic planning is an imperative part of growing any business. Quality over quantity is something that we follow through and through as a part of our brands value system. We are reaching a stage of structuring all our divisions in a manner where we could move on to invite an investor to take

our business to the next level. What are the changing trends in terms of coffee consumption in India? Though the coffee market in India is very nascent in comparison to the tea market. The Indian coffee segment is slowly growing with globalisation. With more and more avid travellers bringing back gourmet foods from around the world it has created the strategic rise in artisanal coffee. A niche segment; single estate coffee like ours have gained the momentum they duly deserve through the support of the informed globe trotter and inquisitive coffee addict. Any other significant factor related to coffee business in

the country? I think it is imperative for our government to support the coffee growing community in India by providing the necessary subsidies, support and benefits needed to build the Indian coffee segment into what could be exotic coffees from India to the world. Measures need to be taken to encourage those wholesalers and exporters who sell Indian coffee in the global consumption market under other origins to gain higher prices and to enjoy benefits of coffee branding given to specific countries that fetch higher prices. In the last financial year, the global export market showed only one product under the above profit line, and that product was coffee. If we go by just facts and figures we can

Tejini Kariappa

not only put Indian coffee on the map but also make coffee go beyond necessary product training - to make India a strategic coffee growing segment where buyers and sellers respect the community that grows it.

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AAHAR SPECIAL

Nescafé Synonymous with coffee

he very first Nescafé was created in 1938 and since then the coffee has been taken on the first expedition to Mount Everest and even to the moon. The instant coffee brand by Nestlé made an entry in the Indian market in 1963. The Nescafé coffee is known for its smooth taste whether served hot or cold. Nescafé has become one of the most popular brands retaining its market share. The brand's tagline 'It all starts with a Nescafé' has been aggressively promoted through advertisements and social media. The brand offers coffee variants like instant mixes, premixes, Nescafé Classic, Nescafé Sunrise and Nescafé Gold. The company also recently launched Nescafé Cold Coffee in tetra packs to cater to a wider audience and serve as a quick product. The variants offer different kind of coffee experience. Nescafé Sunrise is made from the finest handpicked coffee beans from Coorg and Chikmagalur. They are roasted and then transformed into dry

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decoction. This process locks the rich aroma and fresh taste of the filter coffee in every granule. The pre mixes by Nescafé enable you to enjoy the coffee experience by just adding hot water. It is available in two variants, Cappuccino and Cafe Mocha. At the launch of Nescafé Sunrise, Nayla Sioufi, general manager –beverages, Nestlé India said, “Traditionally, the coffee market in India is divided into two segments which include the instant and roast & ground coffee. Observing a trend of dual usage we realised that consumers want a product offering which provides the best of both worlds- the taste of filter coffee with the convenience of instant coffee. With the introduction of Nescafé Sunrise Insta Filter we aim to create a whole new segment expanding the overall category in India while enhancing consumers coffee experience.” The brand is engaged with more than one million farmers across the world to bring out the best of coffee at an affordable price. They are dealing with farmers to tackle some

issues with the help of Nescafé Connect so they are able to learn other techniques of farming. The mission includes finding new responsible ways to create coffee. The brand has also launched the Nescafé Plan, a global initiative in order to support responsible, farming production and consumption. In India, the plan was implemented in 2012 to train the coffee planters in the southern region. These practices improve quality, productivity and sustainability over the long term. There are coffee demonstration farm and training centres in Coorg set up by Nestle. The plan has benefited over 1,700 farmers through technical assistance in 2013.

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Coffee Day Diversified coffee business

offee Day group started its operations in 1993 through its subsidiary Coffee Day Global. The company operates a highly optimised and vertically integrated coffee business which ranges from procuring, processing and roasting of coffee beans to retailing of coffee products across various formats. The coffee beans are sourced from thousands of small coffee planters. Café Coffee Day is a coffee shop for the young and the young at heart. The first café opened in 1996 on Brigade Road in Bengaluru, India. A smart, simple space that customers could call their own for a while; sit down, talk and listen to conversations, hold short meetings or even have a lot of fun … all over steaming cups of coffee. Today the company is the largest organised retail café chain in the country – in terms of number of café outlets. In 2010, the company launched Coffee Day Lounge, which expanded the customer base, offering a new kind of space—directed at affluent

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customers who need a space not just to hang out, but also occasionally to network. With a menu that’s expanded to offer more niche methods of coffee brewing, exotic teas, elements of mixology (like coffeetinis), and international cuisine to satisfy any kind of craving. In 2010, Coffee Day Lounge was launched, Coffee Day Xpress is an onthe-go food and beverages kiosk situated at convenient locations, such as large corporate campuses, office buildings, hos-

pitals, metro and railways stations. The Xpress format was introduced in 2003. The first international café opened in Vienna in 2005. The company also have cafés in the Czech Republic and Malaysia.

Coffee Day Beverages Coffee Day Beverages is a B2B platform providing vending machines to different segments. For the HoReCa sector a portfolio has been created which is suitable for different kinds of outlets. At the recent FHW Bengaluru 2016, the company showcased its offerings – setups for banquet, in-room, coffee shop, room service. An important development is the introduction of the first indigenous snack vending machine. The company is also introducing different kinds of blends, Coffee Day milk, Coffee Day water, etc. Along with tea blends, the first instant coffee from Coffee Day, Stir, has been launched. The most important development is the introduction of Coffee Day Schaerer machines. Schaerer (a Swiss company) has been bought over by WMF (a German com-

pany). This is the first product after the collaboration that has happened between Coffee Day and WMF. The machines are assembled in India. Coffee Day Fresh & Ground Fresh & Ground (F&G) serves fresh and branded coffee beans and powder to customers through 424 F&G outlets, the majority of which are owned and operated by company across South India and Maharashtra. F&G outlets offer over 25 exclusive coffee blends. Specialised coffee machine 'Kaapi Guru' has been introduced for F&G business, which is used by large number of small restaurants and eateries in South India.

Coffee Day Exports To ensure the best coffee is provided —in compliance with high quality standards—the company controls purchasing, roasting, packaging, and distribution of coffee used in each of its businesses. Coffee beans are sourced from three coffee-producing regions in Karnataka — Hassan, Chikmagalur and Coorg — and roasted to

exacting standards for many blends and single origin coffees. Agents have been contracted to source coffee beans from these areas and bring them to curing facilities. The coffee is cured in the Hassan and Chikmagalur plants, both of which are equipped with machinery, including colour-sorting facilities for cleaning and sorting coffee beans. Cured coffee is exported to Europe, Middle East and Japan.

Coffee Day Hotels & Resorts Through Coffee Day Hotels & Resorts, a wholly owned subsidiary, opened The Serai, a luxury resort, in Chikmagalur, Karnataka. The second and third luxury resorts are also located in the midst of nature, one in the wildlife environs of Bandipur National Park, Karnataka and the other by the serene Kabini River, Karnataka. Along with the three resorts, in 2014, Coffee Day Hotels & Resorts acquired a minority stake in the Barefoot Resort in the Andaman and Nicobar Islands.

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AAHAR SPECIAL

The Bombay Burmah Trading Company From teak to tea and coffee

150 year old company which founded its fortunes on teak in the year 1863, originally the Bombay Burmah Trading company (BBTCL) was formed as a public company to encourage teak business by taking over the assets and rights in Burma (now Myanmar) of William Wallace. It was not until 1913 that the company turned its attention to tea plantations and invested in suitable areas in South India. The company shifted to coffee soon. Today, BBTCL of the Wadia group has a group of eight coffee estates situated in the district of ‘Kodagu’ (Coorg) in Karnataka. Situated on a hilly plateau bounded by the Western Ghats on either side, Coorg is known for its coffee plantations all across the country. Majority of brands source their Indian beans from plantations based in this region. The company has its own plantations spread over an area of approximately 4,105 sq km. The average elevation of the upper

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plateau is 1,066 metres. These factors greatly affect the quality and growth of beans. The main crop of the Coorg, coffee, has been growing in the region for over 100 years. It is usually grown under the natural jungle shade with citrus (Coorg mandarins). The cultivation of coffee is a highly intensive process. Coffee was first planted in the Nalknad area by Moplahs, however the region's first plantation opened in the Madikeri area in 1854. The first plantation opened in the Bambook district of South Coorg which is spread across 28,733 hectares. Choudicadoo, Fairlands, Toobenkolly, Banangala and Silpi Estates were purchased by the corporation from the Elk Hill Coffee Estates, Edinburgh. Both arabica and robusta crops are grown here and the estate has an in house coffee curing facility. This ensures that the coffee is properly processed and does not lose its identity. They also have organically grown coffee amidst the tonnes of produce by the

estate. 100 per cent of the coffee is grown in natural shade which adds to the richness in flavour. The taste of the Elk hill coffee can be described as smooth and mellow which has led to its immense popularity worldwide. The rich and delicate flavour adds to the delightful taste of the coffee. The company has already won several awards for this unique flavour and richness in premium coffee varieties. The brand has been the

number one seller in coffee category on the famous online website Amazon.com for the product ‘ElkHill’ filter coffee. The company has also been awarded ‘The Fine Cup Award’ at the Indian Coffee Awards in 2008. In order to improve the quality of coffee, the brand has undertaken massive

replanting operations. Only coffee varieties with good cupping qualities is selected for planting and once the coffee berries are ripen, they are selectively havested.

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Bru Offering Indian consumers the ultimate filter coffee experience

ru, Hindustan Unilever’s only coffee brand, is manufactured under the Brook Bond label. The brand offers a varied range of Indian and international coffee products including beans, instant coffee, premium beans etc. Bru is known for its rich aroma and unique blend of coffee beans. Through its extensive marketing, the company has been able to establish itself as a brand that makes every moment come alive through a cup. The brand offers authentic coffee from the South Indian plantations of the country. Started in 1968, Bru has introduced various flavours to the Indian customers over the past years which involve innumerable coffee trails and testings. In 1962, Brooke Bond Green Label was introduced as India's first branded filter coffee. Then four years later in 1968, Bru instant was launched as a chicory mix instant coffee. They soon became the market leaders in southern India in the year 1977 and almost 10 years later Brooke Bond Green Label

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became Deluxe Green Label. Ever since its inception, Bru has increased its number of products bringing in more variants and flavours. It launched the Capuccino in 2007, making a evolutionary change with instant coffee premixes targetted at the youth of the country. Continuing on the endeavour to offer more to its customers, the company launched a premium filter coffee with a blend of 85 per cent coffee and 15 per cent chicory. It was under the brand name Bru Select, launched in 2010. Soon next year, Bru Lite was introduced as an option to people who avoided coffee due to its bitter taste. Bringing in coffee from the world’s best regions like Colombia, Brazil and Kilimanjaro, Bru launched Bru Exotica in the same year. Later, Bru Gold, a 100 per cent pure granulated coffee with an uplifting aroma and superior taste was launched.

The process of selection and freshly roasting the coffee beans adds to the rich taste in Bru coffee. In order to create a stronghold as the most preferred brand, Bru launched Bru World

Cafes in Mumbai in 2011 - an experience to enjoy coffee out of home. The detailed menu exquisitely lays out various food options that can be relished along with freshly brewed coffee. The cafes are only present in Mumbai and offer premium coffee in the most authentic way with music, coffee aroma and a pleasant ambience. Bru Gold is made of a fine blend of the best robusta and arabica beans. The regional beans add special taste and aroma to the coffee. Bru Gold is best enjoyed hot as well as cold. Another variant Bru roast and ground are the beans offered by the brand. They are carefully selected and freshly roasted to prepare a cup of filer coffee. One of the brand’s most talked about product, Bru Instant, is made from a fine blend of choicest plantations and robust beans. This also serves as a reason why the in-

stant coffee has a rich taste as the strong process ensures and retains the fresh coffee aroma. This enables people to enjoy coffee when there is no coffee machine around. Bru Select is made from a blend of handpicked peaberry, arabica and robusta beans that are slow roasted to perfection, to give an unmatched rich filter coffee experience.

SEPTEMBER 16-30, 2016

AAHAR SPECIAL

Classic Synergy The new wave of gourmet coffees

or the fourth year in a row, the estates of Classic Synergy, India’s premier gourmet coffee company, have been recognised to have the best speciality robusta in India. This prestigious honour was accorded to Harley Estate at the World Of Coffee 2016 event, organised by SCAE (Specialty Coffee Association of Europe) in Dublin, Ireland in June, 2016. This award forms part of the Flavour of India Cup series that is hosted at the event. Classic Synergy’s estates have consistently been winning this honour in the Best Robusta or Best Speciality Robusta categories in the previous four years. Harley and Kalledevarapura are premier estates, focused on producing speciality coffees, based in Sakleshpur and Chickmagalur. Classic Synergy, the holding company of the estates, has helped popularise the highgrade coffees from these estates across the world. In addition to its export operations, and reputation for being the source of some of the finest coffees from India, Classic Synergy retails in India through its gourmet brands – Classic Pride and Classic Mountain. The award was accorded on the basis of blind tasting by an international jury of eminent Cup Tasters from around the world. Coffees that are cupped by the international jury are finalists from preliminary rounds organised by the Coffee Board of India every year to showcase the high quality coffee produced in India. The final competition 'Flavour of India – The Fine Cup Award' is conducted in five categories i e Arabica, Robusta, Specialty Arabica coffee and Specialty Robusta coffee and Bulk coffee from small growers. Best coffees from each of the

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13 coffee growing regions of India are selected by a team of experienced cup tasters at the national level. These competitions are held for Arabica (washed/unwashed), Robusta (washed/unwashed), and specialty coffees of Arabica and Robusta. The top two coffees from each of these regions qualify to compete in the finals for the best Arabica/Robusta/Speciality coffees by region & all India by the international jury. Different juries, comprising coffee experts from various countries, have led the award process each year. On receiving the award, D M Purnesh, managing director, Classic Synergy India, says, “Robusta from India has worn the

mantle of being regarded as the best robusta in the world. As a community, we take great pride in this status. To be recognised as the best speciality robusta from India is therefore an honour we hold very dear. As planters and agriculturists, we invest the utmost passion into ensuring that we enable the perfect cup of coffee; recognitions such as this award, make all of the effort and dedication most worthwhile. My congratulations to the team at Classic Synergy, who remain committed to continuing our heritage of producing the world’s finest coffees”. Commenting on the industry scene in the country, Purnesh, said, “There is an increasing

awareness of global cultures and international trends in coffee; and all of it is being driven by the young, well-heeled Indian knowledge professional. The direct result is appreciation of the finer nuances of coffee; and, therefore, the exponential growth in pure coffee consumption. Driven largely by the Gen X, Gen Y and millennials demographic in urban India, it is very encouraging to see people enjoying coffee the way it is meant to be. Experimentation with blends, brewing techniques, pairings and use of coffee in food recipes – all of these are trends that you can witness coming of age. The emergence of gourmet coffee as served in new-age coffee shops and, more interestingly, the in-

crease in coffee brewing at home all point to the fact that coffee is the global beverage whose time has come in a big, internationally-aware manner in India.” Classic Synergy India is engaged in the cultivation, processing, export and retailing of fine gourmet coffees. The company’s plantation holdings, Harley Estate and Kalledevarapura Estate, are renowned for producing some of the best coffees, consumed worldwide. Led and managed by fourth and fifth generation coffee planters, Classic Synergy is one of the founder members of Specialty Coffee Association of India (SCAI), besides being a member of Specialty Coffee Association of America (SCAA) & SCAE.

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The Coffee Co From bean to cup

stablished in 2013 by Gerson Aranha, The Coffee Co is a licensed brand of Nilgiri Foods and Beverages. With an initial offering of coffee blends and a clientele of just 12, today, The Coffee Co caters to over 500 select establishments, offering several exquisite blends of fine, shade-grown coffee, apart from a range of filter coffee makers, brewing equipment and accessories, moka pots and coffee machines. The Coffee Co also exports roasted coffee beans to a number of countries across the world, having established several dealerships for the company’s products. The company's core val-

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ues; to ensure freshness, quality and consistency in the final cup of coffee, and excellent after-sales service; is said to have built a network of loyal customers, which has grown over the years. The Coffee Co's ambition is to serve in all parts of the country, and gain the reputation of being India's top destination for coffee and related products. The company seeks to achieve that by offering patrons some of the world’s finest shade-grown coffee from centuries-old forest plantations in the hills of Chikmagalur, Karnataka. The company's coffee blends include three ranges – Morning Dew, Southern Estate and Rea – available in various grind options such as expresso, electric drip, pour over, beans, French press, moka pot, South Indian filter and cold brew. The Coffee Co also offers various ranges of coffee machines namely, Gaggia, Schaerer, Expobar, and Coffee Queen. Alongside, a the

company's product portfolio includes various kinds of brewing equipment across products such as ceramic dripper kit, coffee press, cold brew coffee pot, drip kettle, filter papers, pourover kits etc.

The equipment are spread across various ranges – Hario, Athena and Pintinox moka pots.

SEPTEMBER 16-30, 2016

AAHAR SPECIAL

The Indian Bean The flavour of single origin coffees

ne of the artisanal coffee brands that has picked up in the past few years is The Indian Bean. The brand sources its coffee from Coorg, Kodaikanal, north of Karnataka, Araku Valley and BR hills in Karnataka. The company indulges in free trade practices, sourcing coffee directly from farmers and selling it straight to customers through its online and offline channels. The company's main aim is to promote Indian coffee and bring it to the local populace. The Indian Bean introduces coffees every quarter from a new region in the country. It keeps exploring Indian coffee trails to search for its next new offering. While the country has some best coffee estates in the world, people restrict themselves to a few brands and never explore Indian beans. An interesting fact about the brand is that it offers single origin coffee. Single origin is when the coffee is from the same geographical region, a single farm or selection of the same beans from a single country. This kind of sourcing adds a distinct flavour to the coffee as compared to a mix of beans from different regions. The Indian Bean also names its flavours based on the region where it was grown to whatever degree available. The company started distributing in India from June 2013. The coffee is roasted, packed and sent to the customer’s house. The coffees are also available on its online store TheIndianBean.com, retail stores across Bengaluru, Mumbai, Delhi and Pune. Kunal Ross, founder, The Indian Bean, says. “We want to make sure we have the best

SEPTEMBER 16-30, 2016

standards of quality, using the most cost-effective methods possible to distribute the best coffee from single farm owners in India. The coffee market seems to have boomed with new coffee companies largely in the roast and ground category being introduced by brands. With Tata introducing its instant coffee called Grande, it shows how brands are responding to the demand. There surely has been a positive push in the industry.” On the coffee trends in the country, he comments, “While there has been an increase in consumption, it is only marginal. Customers are now buying equipment, from grinders to manual brewing and espresso machines for their houses. The consumption is increasing and coffee is being purchased in bean form to get the best taste.” The brand plans to make a difference by helping to build

and support sustainable farming communities. This is the reason it sources regional coffee and wishes to promote it among the Indian coffee drinkers. As customers are becoming more aware about fresh produce, there has been a rise in demand for artisanal coffee by hotels and cafes. Ross, remarks, “The HORECA segment is important and is doing well. Especially as the coffee drinkers

mostly drink their favourite beverage out-of-home.” Discussing about how he plans to take the brand forward, Ross mentions, “As our philosophy is to discover India through coffee, it is important for us to have different coffees coming in from different regions. There is a need for

us to push the multiple varieties of coffees. We look forward to work towards informing our customers on the benefits of a new coffee or a new method of brewing.”

FOOD & HOSPITALITY WORLD

cover )

Di Bella From Crop to Cup

i Bella was founded by Philip Di Bella in 2002 in Brisbane, Australia. The brand has evolved into a full service coffee company and was launched in India in the year 2011. The company was

FOOD & HOSPITALITY WORLD

looking for expansion in the Asian market and saw immense potential in the India market. The brand's partners have now opened a number of lifestyle cafes across Mumbai and Hyderabad. With a strong reputation in quality and consistency, Di Bella has been successful in tapping the coffee drinkers in India. The various departments at the company are skillfully equipped to handle each

stage of coffee making. Starting from the sourcing and purchasing the green beans; blending, roasting, packaging, and distributing the coffee to the customers around the world. The brand also provide training in the field of business development and technical support. Di Bella launched in India with an innovative stride to make a difference to the coffee culture in the country. The Australia-based company has a roasting warehouse in Brisbane that offers freshly roasted coffee and has also become a hub for coffee lovers in the area. The first of its kind drive thru cafes provides the convenience of having coffee in the car. The brand is yet to launch such a move for the India market. The brand's 'Crop to Cup' programme is about building direct relationships with coffee growing communities and empower them to work with the brand. It enables the company to support the farmers and at the same time fulfill an ethical responsibility as a brand. In

fact, all the coffee roasted by Di Bella is sourced through the programme as it directly works with the coffee growing regions across the world. This ensures good quality of beans produced under sustainable conditions. Therefore, the brand enjoys the unique ability to match raw coffee origins to create signature blends from the world. The process of coffee making starts with the selection of the green bean. It is picked on the parameters of acidity, body, aroma and sweetness. The brand primarily uses the beans from the coffee arabia plant which provides a high quality premium flavour. To evaluate the aroma and flavour profile of the coffee the pre blends are tested using the cupping and tasting techniques. This is followed by the blending process. The brand has 11 signature blends catering to the different coffee drinks who prefer variation in strength, acidity and sweetness. The range of signature blends varies from coffee blends, roasted single origins, Nespresso, compatible coffee

capsules and raw coffee for home roasting. The roasting equipment at Di Bella is manufactured in Italy to meet the brand's requirements. Once the beans are roasted they are packaged in a way to retain the freshness in its pristine condition. Due to distinct detail involved at every stage the Coffee by Di Bella is able to create a true coffee experience for the drinker. The brand sources beans from 18 countries and serves in over 1,500 stores globally. In total of three million cups are served weekly across all the cafes all over the world. In order to educate the people about the coffee beans and the art of brewing, the company organises coffee tours and training programmes. It enables a consumer to truly relish the rich coffee taste. Once you select the coffee blend, a coffee tasting guide explains how to make the right coffee with them. The brand also has a special range of Coffee Gift Hampers for coffee lovers.

SEPTEMBER 16-30, 2016

AAHAR SPECIAL

Blue Tokai Flavours from the Malabar

ne of the brands that directly connects the coffee farmers to the customers is Blue Tokai. The company has been serving artisanal coffee through its outlet in New Delhi and various other online channels. The brand is known for its freshly roasted coffee. It is believed that many of the flavours and aroma compounds that make coffee delicious are fragile and begin to break down within weeks of roasting. The coffee at large stores and cafes has been roasted weeks before they are served. This leads to a loss in authentic flavour of the coffee. Blue Tokai does things differently as its coffee is roasted fresh on order twice a week and sent out the next day. Unlike India's latest tradition of instant coffee, Blue Tokai believes in the introducing the country's premium coffee to coffee lovers. Named after the ancient Malabari word for the tail of peacock, the brand sources its coffee from the Indian estates. The name was derived from the Malabar region, where the Britishers initially started

SEPTEMBER 16-30, 2016

growing coffee. The region is now known for the growth of best coffee in the country. India's unique Monsooned Malabar coffee is also sourced from here. Blue Tokai uses the arabica specialty grade beans which exhibit distinctive attributes in the areas of aroma, flavour, acidity and body. In comparison to robusta beans which are mainly found in India, the arabica beans are of higher quality. Matt Chittranjan, cofounder, Blue Tokai, informs, “The brand initially started because of the lack of good quality coffee in the northern region. We have been reaching out to a wider audience now and have been able to make a difference among the coffee drinkers in the country. We also serve to some hotels in the northern region.” The brand sources its coffee from Indian farms that only grow specialty coffee, which is known to be of the highest quality of coffee globally. The company started working with a small scale grower, Nachammai Estate in 2014 and added another small scale grower, Vivekananda Es-

tate in 2015. Now they have eight estates namely Attikan Estate, Baarbara Estate, Balmaadi Estate, Bibi Plantation, Biccode Estate, Kalledeverapura Estate, Karadykan Estate, Nachammai Estate, M S Estate and Yellikodige Estate. Each of the estates have their own specialty. Attikan is located in the south of Mysore, Karnataka in the Biligiri Ranjan Hills, or 'white hills' as they are famously known. The coffee from the region has won numerous awards, the most recent being the ‘Best Arabica’ in the ‘Flavour of India Fine Cup Award 2010-2011' held in Maastricht, Netherlands. Attikan coffee is sold in several cafes across the globe. The Biccode Estate is known for its rich soil and an abundance of shade trees that make it ideal for growth of the robusta and arabica beans. While at the Baarbara Estate, a selection of 795 arabica beans are grown on the high elevated hills of the Western ghats. Located at 4,000-6000 feet above the sea level in the Nilgiri hills is the Balmaadi Estate, just 50 km away from the

famous hill station Ooty. It is part of the O’Valley group of plantations that were developed over 150 years ago by an enterprising Scotsman, John Ouchterloney. The estate grows organic and biodynamic beans meeting the strict regulations by the Institute of Marketecology (IMO) in Switzerland and coffee lab in Bengaluru. Another estate, Bibi Plantation, is located in the heart of the Coorg coffee growing region in the Sunticoppa district of Karnataka. The coffee from here is exported to the UK, Germany and Scandinavia - Blue Tokai is one of the few domestic vendors for this cof-

fee. Yellikodige Estate produces coffee in accordance to organic traditions. All the plants are fertilised with manure, neem cakes and the mulched leaves. The weeding is also done manually in order to retain the richness of coffee. The picking and processing of coffee beans at Kalledeverapura Estate is done by trained staff who ensure that ripe coffee beans are harvested and processed every time. The coffee cherries are also left out to dry out in the sun which adds a unique flavour to the beans.

FOOD & HOSPITALITY WORLD

SPOTLIGHT

ATAPESTRYOFHISTORYAND HERITAGE A living heritage property over 325 years old, Ramgarh Heritage is a luxury boutique resort situated in Panchkula. About five hours via train from New Delhi, the property is an easily accessible wedding and MICE destination By Saloni Bhatia

amgarh Heritage was the home of the Ramgarh family, the descendents of the Chandela Rajputs who ruled over central India from the 13th century to 19th century. The property is right off NH 78 which connects Panchkula with Yamunanagar and Dehradun. Located at a 30 minute drive from the Chandigarh airport and a 20 minute drive from the Chandigarh railway station, it is easily accessible. The boutique resort offers 26

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rooms and suites. The rooms have been restored retaining the old structure while the walls are hand painted to reflect the traditional style. There are 11 luxury and six premium rooms in the Jagjit Mahal; four heritage rooms and three heritage suites in the Victorian Bungalow named Jugdish Kutir which was built in 1937 and two Ramgarh suites facing the lawns. The entire property is decorated with artefacts belonging to the ancestors.

SEPTEMBER 16-30, 2016

SPOTLIGHT Commenting on the interiors of the place, Jaideep Singh Chandail, owner, Ramgarh Heritage stated, “Every detail has been managed by my mother and my wife who wanted the place to have an earthy feel. There are old utensils on the walls, Rajasthani cloth on ceilings and saree borders outlining the paintings. The lounge area has some new furniture to complement the look.” The property officially started operations in June 2016 and has already hosted several weddings and packed weekends. There are numerous activities that are organised for the guests on request. The art and crafts are set up for kids under the banyan tree, there are early morning yoga sessions in the lawn and there is two time aarti in the house temple for the guests. Singh adds, “We have organised live cooking sessions on traditional meals by my mother. During the winter season, we also plan to host morning village walks and evening barbeque sessions at our farms nearby. It serves as a good opportunity for kids to connect with the culture of the country.” The various wedding and event venues include the Durbar Halls, the poolside and The Baara (lawn) along with the arena. When asked about the number of people, Singh states, “The Durbar Halls can seat 350 people in total, while we can easily host a wedding of 500 people

including all the venues. We have already hosted destination weddings, corporate events and private luncheons at the property and packed weekends with our major traffic coming from New Delhi.” Talking about future plans Singh mentions, “We have already built the place for a spa and a gaming room. While the spa will be operational by the next season, the gaming room with a billiards table and other traditional games will be active soon.” Few of the challenges at a boutique property is main-

One of the major challenges in a boutique property is to maintain well trained staff and tariff ratesJaideep Sing Chandail, owner, Ramgarh Heritage

SEPTEMBER 16-30, 2016

taining the staff and tariff. “It is difficult to find well trained staff and retain them in the long run. At the same time, in order to meet the op-

erational cost in a small property, the average room rate needs to be high. As the online companies shell out huge discounts, the cus-

tomers seek the same rate from us. It becomes crucial to set the rates right in order to survive in the long run,” he adds.

FOOD & HOSPITALITY WORLD

TECH TALK

ENGINE FOR FOOD DELIVERY From point of sale to inventory to food costing, Food Engine is a complete restaurant solution that can help increase customer base and centralise stock, production and support By Sudipta Dev

rom production management to KOT/billing to online/mobile ordering to stock management and feedback/call centre management, Food Engine offers extensive solutions to restaurant owners. “We help restaurants with our software, from QSRs to food

chains, bakeries and cafes. Food Engine is an end to end solution. The menu is available to the customers through online and mobile ordering as well. And if the chef informs some items are not available then it is not included for delivery orders also,” says Ramesh Subramanian, founder & CEO, CIAR Software Solutions. Subramanian has had a long stint in the IT industry and

worked with Infosys for 10 years. When he decided to come out of the corporate, he looked at two industries - food and education. “I did my analysis and research and decided to start Food Engine because food industry is a medium educated, unorganised sector. In India, the food industry is booming and I saw great potential,” he adds. Subramanian has customers in the US, Abu Dhabi

and Singapore who are using cloud based applications. One of the clients in Singapore is a chain, the others are standalone establishments.

Delivery orders The company that had established operations two years ago currently has 50 customers, including big chains. One of the chains is Aasife Biriyani in Chennai which makes 2500 kgs of

biryani every day and has 12 different outlets in Chennai. “They have a centralised kitchen where they prepare the food and send to multiple outlets. We have an indent option from each store requesting for how much finished and raw material they need, also they can track the sale that has happened. We also help them with call centre management,” says Subramanian. According to him, the next

TECH TALK big thing that will happen in India's F&B industry is delivery orders. “I have helped all my customers increase their revenue by 40 per cent, in just delivery orders. We are also helping restaurants with just kitchens, there is no dine in or takeaway,” mentions Subramanian, adding that the system is both in-house and cloud based. He quips, “I am waiting for the infrastructure in India to support the cloud based, until then I am not recommending.” One of the important factors in food chains is that when the delivery order comes, it needs to find the nearest kitchen. “Our call centre tool is excellent in contacting the kitchen in a fraction of time when the customer places an order to the restaurant. The restaurant owner can track the time when the call came, when it went to the kitchen, when the customer received the food, and other details. It also helps them optimise their business process,” informs Subramanian.

Integrated system Food Engine is a complete integrated system. It has different modules and the

restaurants can install them as per the requirement. "I do not want to burden my cus-

ADVANTAGES FOR RESTAURANT OWNERS ■ Better planning of resources ■ Manage restaurant corp/branch profile ■ Reservation management ■ Push promotional notifications to mobile users ■ Today's special and signature dish promotion ■ Customised branch wise menu manager ■ Transfer order from branch to branch ■ Manage order and order summary ■ Multiple secured roles for better control ■ Real-time food availability to all users ■ Manage and control production, stock ■ Food calculator for catering need ■ Connections to social networks

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tomers with features that they may not require. They have the option to pick and choose what they want. We suggest to them what they need to install and in a phased manner we help them. Our support team is at a centralised location,” informs Subramanian. Acknowledging that the restaurant business is a sensitive one, he says, that his company provides 365 days support, even during festivities and other holidays. “We continuously monitor the marketplaces for food, e.g. Zomato, Food Panda, Swiggy, Dineout, etc. They approach the restaurants directly and the order goes through their platform. They are helping our customers in delivering orders. We are integrated with them. There is also payment gateway integration. From a delivery perspective, the customer can choose time as well,” mentions Subramanian. Recently Food Engine

has integrated with vendors who do table reservation. The system is also integrated with feedback mechanism. “A lot of companies do feedback. We have integrated customer information from there. We have also integrated with hotel vendors as the customer pays the bill on checkout, including dining that happens in the hotel's restaurant,” states Subramanian. In fact, Food Engine can integrate with any Hotel Management System. According to Subramanian, their focus has been clients like Ponnusamy Hotels in Chennai, which is a 60 year-old hotel company now driven by the third generation. “We have helped them in the transition to latest technology,” he remarks. After creating a strong base in Chennai and Bengaluru, CIAR Software Solutions is looking at growth pan India and in overseas markets.

FOOD & HOSPITALITY WORLD

CSR

Every drop matters Coca-Cola is the first Fortune 500 company to replenish all the water it uses globally

HE COCA-COLA Company and its global bottling partner (the Coca-Cola system) recently announced that they have met their goal to replenish, or in other words balance, the equivalent amount of water used in their global sales volume back to nature and communities. Based on this achievement, Coca-Cola is the first Fortune 500 company to publicly claim achieving such an aggressive water replenishment target. The Coca-Cola system also announced progress against its water efficiency goal. The company and its bottling partners improved water use efficiency by 2.5 per cent from 2014 to 2015, adding to a cumulative 27 per cent improvement since 2004. Based on a global water use assessment validated by LimnoTech and Deloitte, and conducted in association with The Nature Conservancy (TNC), the Coca-Cola system returned an estimated 191.9 billion litres of water to nature and communities in 2015 through community water projects, equaling the equivalent of 115 per cent of the water used in Coca-Cola’s beverages last year. “This achievement marks a moment of pride for Coca-Cola and our partners. A goal that started as aspiration in 2007 is today a reality and a global milestone we plan to maintain as our business grows. Now, every time a consumer drinks a Coca-Cola product, they can have confidence that our company and bottling partners are committed to responsible water use today and tomorrow. We are keenly aware that our water stewardship work is unfinished and remain focused on exploring next steps to advance our water programs and performance,” says Muhtar Kent, chairman and CEO, The Coca-Cola Company. The Coca-Cola system has

FOOD & HOSPITALITY WORLD

achieved its water replenishment goals through 248 community water partnership projects in 71 countries focused on safe water access, watershed protection and water for productive use. In many cases, projects also provide access to sanitation and education, help improve local livelihoods, assist communities with adapting to climate change, improve water quality, enhance biodiversity, engage on policy and build awareness on water issues. The programme aspects mentioned in the preceding sentence do not contribute to CocaCola’s replenish volume. Replenish performance is independently reviewed by LimnoTech and verified by Deloitte. That work is reflected in a 1,188 page report. The methodology for calculating water replenishment benefits was created in collaboration with The Nature Conservancy and LimnoTech. It was the subject of scientific technical peer review to verify its accuracy, and uses generally accepted scientific and technical methods. Projects are reviewed annually and evaluated using this methodology. Some replenish projects directly return water to the source the company uses while others are outside the watershed their

plant uses, but are important to help meet needs of local governments, communities and partners where there is a pressing need. Coca-Cola and its partners seek projects that have a direct benefit, can be scaled up to have greater impact by reaching more people and parts of an ecosystem, are easy to learn from and replicate in other places where the challenges are similar, and can be built to be sustainable by the community over time, continuing to replenish water. These efforts, as well as new projects, frequently address local source water vulnerabilities and balance additional sales volume as Coca-Cola’s business continues to grow. At each of its 863 plants globally, Coca-Cola requires operations to determine the sustainability of the water supply they share with others in terms of quality, quantity, and other issues such as infrastructure to treat and distribute water. Through this process, one of the factors Coca-Cola plants must examine is whether or not their use of water and discharge of water has the potential to negatively impact the ability of other community members to access a sufficient quantity and quality of water. If so, or if there are

areas where water sources may still be unsustainable in some aspect, Coca-Cola’s requirement then mandates that each plant develop and implement a Source Water Protection Plan. The plan, among other things, engages others to mutually seek solutions to promote the sustainability of the local water source. This may result in replenish projects or other opportunities. While each plant may not replenish all water to its direct source, CocaCola’s policy is to require that all plants work to ensure they do not negatively impact water sources and work with the community on longer term solutions. Coca-Cola’s replenishment strategy supports the company’s overall water goal to safely return to communities and nature an amount of water equal to what is used in its beverages and their production. On the production side, the Coca-Cola system returned approximately 145.8 billion litres of water used in its manufacturing processes back to local watersheds near its bottling plants through treated wastewater in 2015. “All life depends on water, but less than one per cent of the world’s water is fresh and accessible. From mountain glaciers to estuaries, we must account for

the whole system if we hope to secure freshwater for all. This means partnerships matter. This is an important milestone in Coca-Cola’s continued leadership on water stewardship and sets a standard for other water users to build from,” says Carter Roberts, president and CEO, World Wildlife Fund (WWF). Coca-Cola collaborates on replenish projects with governments, civil society and other members of the private sector. Some of the many organisations Coca-Cola partners with include Global Environment & Technology Foundation (GETF), Millennium Challenge Corporation, TNC, United Nations Development Programme (UNDP), UNHabitat, United States Agency for International Development (USAID), WaterAid, Water and Sanitation for the Urban Poor (WSUP), Water for People, WWF, and World Vision. Four programmes with significant contribution to CocaCola’s water replenishment activities are its global conservation partnership with WWF, The Coca-Cola Africa Foundation’s Replenish Africa Initiative (RAIN), the company’s Every Drop Matters partnership with UNDP, which expanded to New World in 2014, and Coca-Cola’s investment in 50 water funds across 12 countries in Africa, Latin America and the Caribbean, with key partners TNC, FEMSA Foundation and the Inter-American Development Bank (IDB). All of these programmes are active and committed through 2020. Replenish projects work to balance, or offset, the direct water use of The Coca-Cola Company and its bottling partners across operations in more than 200 countries. The water use is inclusive of water used within manufacturing as well as finished beverages, which includes water from fountain sales.

SEPTEMBER 16-30, 2016

MOVEMENTS Hyatt, Pune SUMIT KUMAR is the newly appointed general manager of Hyatt Pune. Under this role, Kumar is responsible for the operational development of Hyatt Pune, including guest and employee engagement, financial performance and strategic

tions skills as a restaurant manager at The Taj Palace Hotel, New Delhi, he joined the Gateway Hotels brand of the Taj in the COO’s office.

Six Senses Six Senses Hotels Resorts Spas has recently appointed HENRY GRAY as vice president, operations – hotels and resorts. Gray was the group’s area director for Thailand from 2007 to 2009, responsible for the resorts in Phuket, Hua Hin, Yao Noi and Samui. His career

has held several positions in various organisations with responsibilities spread across a different functions. BIJAY THAKUR has recently been appointed as human resources head for the property. With around 19 years of experience in HR operations, his expertise lies in human capital management, strategy planning, training and development, performance and compensation management, people management, talent acquisition, statutory compliance and industrial relations.

Park Hyatt Hotel, Hyderabad

Sumit Kumar

decision making. Over the last 13 years, Kumar has been a part of Hyatt Hotels, where he has acquired experience in managing F&B operations. Henry Gray

The Taj Coromandel, Chennai PRATEEK KALRA has been appointed as the director of F&B at The Taj Coromandel, Chennai. Kalra has over a decade of experience in the hospitality industry. His last assignment was with The Westin Mumbai Garden City, Starwood Hotels and Resorts as F&B manager. He started his career as a part of the management training programme at IHCL. After honing his opera-

Prateek Kalra

SEPTEMBER 16-30, 2016

has been focused on high-end boutique properties and organisations that include Aman Resorts and The Oberoi Group.

The Leela Palace, Chennai

Park Hyatt Hotel, Hyderabad has announced the appointment of senior personnel in key positions. CHEF MICHELE PREVEDELLO has joined as executive chef after serving at Hyatt Regency Ekaterinburg for five years. With 19 years of culinary experience, Chef Prevedello has worked with various hospitality brands and standalone restaurants in Tuscany. ANSHUMAN APPANNA has joined as the director of sales and marketing. Starting his hospitality journey with IHCL, Appanna has worked across different locations like Delhi, Mumbai,

Le Meridien Mahabaleshwar Resort and Spa Le Meridien Mahabaleshwar Resort and Spa announced RISHI CHOPRA as the new general manager. Chopra has 20 years of experience in the hospitality industry. Under the new role, he will play a key role in planning, preparing and executing the annual budget and business plans. He has previously been associated with Starwood from 2001 to 2006 as director of F&B at Le Meridien Pune. He has also worked with brands like The Leela and IHCL.

Commune Hotels & Marco Polo Hotels Resorts Marco Polo Hotels has SIDDHARTH SAVKUR has been appointed as the regional general manager – India at Commune Hotels & Resorts. In this role, Savkur will perform this function in addition to his existing role as general manager of Alila Diwa Goa. Savkur will be responsible for the oversight and strategic management of all Commune proper-

appointed CHRISTOPH HOEFLICH as general manager of Marco Polo Shenzhen. He was previously hotel manager of the three Marco Polo properties in Hong Kong. Hoeflich has over 20 years of experience in the hotel industry, with vast international experience across Germany, Switzerland, France, India, Dubai, Bahrain, Saudi

Anshuman Appanna

Siddharth Savkur

Christoph Hoeflich

Chennai, Bengaluru and Goa. PREETI PHILIP has joined as marketing communications manager. She started her career with Marriott Hyderabad as the assistant manager of marketing and communication in 2006.

ties in India, as well as stimulating development activities in the country. Alila Fort Bishangarh, a luxuriously restored warrior fort outside Jaipur, is slated to open in December 2016.

Arabia, the US and Brunei. He possesses senior management and hotel pre-opening experience for numerous international brands such as Westin, Sheraton, Four Seasons, Kempinski and Hilton.

AMRITHAM UMAPATHY has recently been appointed as the rooms division manager at The Leela Palace, Chennai. Umapathy has over 20 years of industry experience in the areas of accommodation, operations and management; and

Amritham Umapathy

FOOD & HOSPITALITY WORLD

KTM SPECIAL

China,Japan, South Korea to participate for first time in Kerala Travel Mart Steena Joy Kasargod THIS YEAR TEN COUNTRIES will be participating in the Kerala Travel Mart (KTM) for the first time namely China, Japan, South Korea, Saudi Arabia, Mexico, Georgia, Chile, Greece, Iran and Botswana. KTM will be held from September 27-30 in Kochi. Speaking exclusively to Express TravelWorld, Abraham George, president, KTM informed, “This edition of KTM will host 57 countries with 10 new entrants as also 20 Indian states scheduled to explore tourism opportunities in Kerala. 560 international and 1304 domestic buyers have registered. The ninth edition will also witness

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increased participation from 10 conventional markets including US, Canada and Australia.” He added, “KTM has always placed as much emphasis on the identification of quality buyers from new countries as on retaining participation levels from conventional markets. With 10 new nations confirmed to participate this year, our efforts have borne fruit. Moreover, the increase in registrations from the traditional markets – one of our stated goals going into this edition – is further proof of KTM’s growing profile.” The focus of KTM 2016 will be the themes of ‘Responsible Tourism’ and the ‘Muziris and Spice Route’.

Abraham George

George stated, “ In order to promote the ‘Muziris and Spice Route’ theme, UNESCO together with Kerala Tourism and the Union

Tourism ministry will host a ‘Spice Route Culinary Festival’ from September 23-26, in which leading chefs from the 31 member countries on the historic Spice Route will participate. The event is organised as a prelude to the mart. Moreover, we will set up pavilions at the venue showcasing the themes.” The mart is designed to facilitate B2B networking and interactions among travel industry professionals and entrepreneurs from Kerala and across the world, thereby providing a vehicle for significant business linkages between the state’s tourism fraternity and the international travel market. “As we have extended the prefixed appointment system

for domestic buyers, the B2B sessions will be more effective for both buyers and sellers. KTM will witness 25,000 business meetings apart from other non-scheduled meetings,” the president confirmed. Commenting on his expectations from the new leadership at Kerala Tourism, George said, “The tourism industry has great hopes on the new government. They have already framed a clear tourism policy on a long term plan with a series of interactions with the trade and through proper study.” As for Brexit, he asserted, “Since we look forward to everything with a positive note, we hope that Brexit can influence and help tourism in state.”

SEPTEMBER 16-30, 2016

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KTM SPECIAL

INTERMAS MARKETING COMPANY: AONE STOPSOLUTION Hishaam Latheef, director, Intermas Marketing Company, explains his company's future footprint. By Saloni Bhatia

ntermas Marketing Company is a supplier of wide range of products to hotels, restaurants, kitchens and other hospitality related industries in India and abroad. The Kerala based company holds a strong hold in the region but now plans to expand in South India. The brand's product ranges from cosmetics, ultra modern amenities, paper products, cleaning equipment among other hospitality products. Speaking about the company's products and expansion plans, Hishaam Latheef, director, Intermas Marketing Company, informed, “We are a one stop solution for hoteliers who are looking for quality oriented products.

Our products directly serve the guests of the hotels. We have already supplied to several hotels in the region but plan to expand to the southern market. We are already in talks with hotels in Bengaluru, Coorg and Chennai.” The company is participating in the Kerala Tourism Mart (KTM) in Kochi to reach out to more hotels. Commenting on the new hotels in Kerala, Latheef added, “Big brands are coming to Kerala and we can be the ultimate destination for their sourcing. We only provide service related products, be it small or large properties. Since we are local vendors, the hoteliers are comfortable in buying the durable branded products from

us.” Talking about tourism in Kerala, he remarked, “Big brands are coming to Kerala but only focusing on more than 100 room properties. There is equal potential in the interiors of Kerala where you can operate a

small 50 room property. It is worth an investment.” Latheef started the company in the year 2000 after quitting his job in a hotel. When asked on how his hospitality experience helps him, he stated, “My expe-

rience in the hospitality industry has helped me to assist the client with the right information. There might be a brand which costs more but retains longer during operations. This knowledge adds to a wise decision by the hotelier.” “All our products can be customised in accordance with the client's needs. We also deal in carpets which can be made according to the architecture's preference. We will be launching a range of 100 per cent bio degradable packaging for the washroom kits next month. It will be made of butter paper and help in sustainable procurement for the managers,” he mentioned.

'KERALANEEDS LONG TERM MARKETING STRATEGIES FOR EMERGING MARKETS' Anish Kumar P K, CEO, The Travel Planners, elucidates about his company's strategy to beat the economic slowdown in Eurozone and his expectations from the new leadership at Kerala Tourism. By Steena Joy

How do you think tourism in Kerala has performed over the last year? How will Brexit impact tourism to God's Own Country? Kerala is still one of the sought after destinations in India. Tourism in the state has experienced a fall in growth for the last couple years due to the economic slowdown in the Eurozone. Europe was the main source market for Kerala for many years but now we have also started getting large number of tourists from Middle East. Kerala gets 18 per cent of the inbound tourists from UK and there is no impact visible in tourist arrivals after Brexit. If the pound sterling gets stronger, there would be more people taking long haul vacations outside Europe. The British clients still love to be in Kerala for their vacations to get the 'local experiences' like being with a local family or going along with a local fisherman for fishing. What is The Travel Planners strategy to increase tourist numbers into the state? We get 70 per cent of our clients from our online platforms. www.keralatourpackages.com gets 800 to 1,000 visitors per day as it has been placed high on search engines for many top travel key words. Rest of the 30 per cent business is generated by our Foreign Tour Operators (FTOs). Technology is transforming the travel industry and we see the future of the industry depending heavily on online. The Travel Plan-

SEPTEMBER 16-30, 2016

Anish Kumar

ners is active on various platforms such as Facebook, Linkedin, Twitter, Instagram, Google Plus and YouTube. Most companies in the tourism and hospitality industry of the region just have a Facebook page and leave it at that, ignorant about the other platforms and their possibilities of capturing a growing target audience. There are thousands of followers for the various pages by The Travel Planners across all these platforms â&#x20AC;&#x201C; our Twitter page has 10000+ followers, our Facebook page has 6,700+ fans, our Instagram fans are 2000+, Google Plus has over a hundred followers and four lakh plus views of posts, and YouTube has over 500 subscribers and views amounting to over three lakh. Which are the popular Kerala destinations among foreign tourists and which are your major overseas source markets? We have offices in Canada

and UK which are our main source markets. The interest for Kerala from Scandinavian countries and Middle East is on the rise and we are trying to capitalise on these markets. Beaches, wildlife, culture, cuisine, backwaters and ayurveda are the main tourism products foreign tourists like to include it in their itineraries. Are you promoting any new destinations? We are getting more repeated visitors and for them we recommend North Kerala tours covering Bekal, Calicut, Wayanad, Kabini and Coorg. Wayanad, Coorg and Bekal are becoming destinations for qualitative tourism with more high end accommodations and less tourist traffic. Our new package, 18 to 35, is aimed at youth travel in India with lots of soft adventure activities. There are many takers for our South India Cultural Tour starting from Chennai and covering the temples of Mahabalipuram, Trichy and Madurai.

Has the liquor ban dampened inbound tourism to the state? In Kerala there are more than 700 bars that serve beer and wine and 25 five-star hotels serving all liquors. Kerala lost the mid segment conferences and meetings which were done at three-star and four-star hotels because of the non availability of liquor at these hotels. Foreign tourists mostly need beer and wine which are available at most of the tourist destinations. So the tourism industry has urged the government to make available beer and wine at supermarkets and to issue liquor licences to four-star hotels to cater to the mid segment MICE. Kerala has failed to attract Russian charters because of the unfavourable liquor policy prevailing in the state at present. What do you expect from the government and the new leadership at Kerala Tourism? Kerala Tourism has regained momentum after get-

ting Dr Venu IAS as secretary tourism and U V Jose as director tourism. Both have vast experience in tourism and industry expectations are very high. The new LDF government has identified tourism as the core sector to generate four lakh new jobs . Keralites depend heavily on Gulf countries for jobs and foreign remittances from NRKs (nonresident Keralites) which have declined due to the drop in crude oil prices and no new jobs available in these countries. The external employment options for Keralites are slowly drying up but tourism can generate jobs for the educated unemployed. Kerala also needs to expand its market size: we get 70 per cent of tourists from a handful of less than 10 source markets. Long term marketing strategies for emerging markets and an increase of 15 per cent tourists from the existing markets could be the strategy to attain growth in tourist arrivals into the state.

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KTM SPECIAL

COMMUNITYBENEFITS Community-stakeholder participation will benefit local population: Kerala Tourism Minister

hile Kerala Tourism spends money on a destination, it is stakeholder and community co-operation in its continued maintenance that will ensure the local population benefits from this investment, suggested Kerala Tourism Minister A C Moideen, who launched the tourism department’s Green Carpet initiative. The multi-agency participatory campaign, which runs until October 31, 2016, has roped in tourism and trade stakeholders, local self-government bodies, varied programmes such as the National Service Scheme (NSS) Technical Cell under the Directorate of Technical Education, Suchitwa Mission, Kudumbasree, educational institutions, NGOs and other

SEPTEMBER 16-30, 2016

social organisations for its implementation. “We hope the initiative can help create a feeling that the community can contribute and benefit from the tourism industry,” said Moideen, speaking at the launch event. He also unveiled the campaign logo and released three tourism shorts: on wildlife, Kochi and Munnar. "Everyone has to work together to build up tourism in the state, as it is set to be the most financially viable industry for Kerala – with the scope for remittances from the Gulf coming down. Our main challenge is to get local co-operation in waste management. We have to build up awareness about the setting up of waste management plants and we have to take practical measures to tackle the challenges we

face,” noted MLA K Muraleedharan in his presidential address. Tourism Secretary Dr Venu V expressed hope that the initiative would light the spark for more projects built with active public participation. Green Carpet has a 10point agenda aimed at spurring collective action to improve the quality of infrastructure and amenities at 84 holiday hotspots and working towards building a sustainable destination management system. The 84 destinations were identified through a consultative process, informed Tourism Director U V Jose. “Tourism is always a multistakeholder, public participation sector and the aim is to build a sustained system, rather than to do a maintenance job on one day,” he said.

High on the priority actions list are measures to improve community and collective participation in destination development, operation and management and the appointment of designated destination managers for effective centralised coordination and management. At the destination level, task forces and monitoring cells are being put in place to ensure the initiative’s success. The agenda for action addresses ground-level concerns including waste management, infrastructure, safety and sustainability and marks out what needs to be achieved before November 1, 2016, when the tourist season officially gets underway. Included in the agenda are goals for a clean and hygienic environment, installing a scientific and sustainable sys-

tem for solid waste collection and management, proper and regular maintenance of public toilets, and safer drinking water and food. It also requires destinations to have in place well-maintained lighting and pathways; appropriate signage, all necessary tourist facilities and equipment, besides ensuring adoption of green principles and moving towards carbon neutrality. Other key areas addressed in the checklist are: safety and security arrangements backed by a contingency response system, facilities for provision of up-to-date information, feedback and complaint redressal systems, well-trained and responsible staff, including volunteers and service providers, fitted with distinguishable name badges.

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KTM SPECIAL

GOD’S OWN COUNTRY SHINES AT THE NATIONAL TOURISM AWARDS Riding on a string of innovative measures, Kerala Tourism made a splash at the National Tourism Awards this year

erala recently won three out of the six National Tourism awards for 2014-15 in the marketing category for states, while it received two more awards, including one for its responsible tourism initiative in Wayanad. Hoteliers, tour operators and an Ayurveda centre took the award count to 12 by winning seven more, including the Best Hotel in Five Star category and the Best Heritage Hotel. Particularly impressive was Kerala Tourism’s marketing feat in winning three out of the six awards for the states in the Tourism Promotion and Publishing category, including the one for ‘Most Innovative use of Information Technology’. Sargaalaya Arts and Crafts Village at Iringal, a small village in Kozhikode, fetched the award for Kerala Tourism in the Rural Tourism Project Category. “The awards are a heartening and robust reaffirmation of our responsible tourism initiative, which has emerged as a trailblazing tourism product for the entire country. We also received three national awards for our brilliant marketing initiatives which are designed to woo travellers from both inside the country and abroad,” said A C Moideen, tourism minister of Kerala. Dr Venu V, principal secretary, Kerala Tourism, noted, “It is a welcome recognition of our pioneering measures, especially our cutting edge marketing techniques and leveraging of technology, to position Kerala as a tourist-friendly destination.” U V Jose, director, Kerala Tourism said that the awards

SEPTEMBER 16-30, 2016

have come in the wake of Kerala Tourism winning two PATA Gold Awards for its marketing initiatives. “The national awards will further boost the state’s profile as a coveted destination for the inbound tourism market,” he said. Kerala and the Spice Routes, a coffee-table book designed by Stark Communications was a winner in the category of Excellence in Publishing in English language. The Great Backwaters, a brochure in German language, was adjudged for the award in foreign language segment. The third award for Kerala Tourism in Tourism Promotion and Publishing category came for its most innovative use of infor-

The awards are a heartening and robust reaffirmation of our responsible tourism initiative, which has emerged as a trailblazing tourism product for the entire country mation technology for the website designed by Invis Multimedia and social media managed by Stark Communications. Whereas, private players bagged seven awards: Turtle on the Beach, Kovalam, was adjudged the Best Hotel in Five Star Category; Coconut Lagoon, Kumarakom, bagged the award for Best Heritage Hotel in Classic Category; Coconut

Creek Farm and Homestay, Kumarakom, was given the award for Best Incredible India Bed & Breakfast Establishment approved by State Governments/Union Territory Administrations; and Somatheeram Research Institute & Ayurveda Hospital, Thiruvananthapuram, was declared the Best Wellness Centre. Kochi-based Lotus Destina-

tions got the award for Best Tour Operator promoting Niche Segments other than Adventure and MICE; Kalypso Adventures also based in Kochi, received the award for Best Inbound Tour Operator/Travel Agent and Kochi-based Dravidian Trails Holidays got a third prize in the category of Best Inbound Tour Operator/Travel Agent.

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Anuraag Bhatnagar and Pria Kataria Puri at the luncheon at By The Mekong

Tasty time BY THE MEKONG, the Asian fine dining restaurant on the 37th floor of St Regis Mumbai, was abuzz with guests getting a taste of China, Vietnam and Thailand with master chef Shi Xilin in attendance. Anuraag Bhatnagar, area GM, Starwood Hotels India and GM, St Regis Mumbai, along with well-known fashion designer Pria Kataria Puri hosted a splendid soirée for a tasting of some of the chef’s signature specials. The dress code specified white and most took that seriously. The live violin music added to the flavour of the afternoon. The fabulous food fare included Edamame dim sum with fresh French truffle, Chilean sea bass with Sichuan wild pepper and live dessert of star anise scented berries flambé with cognac served with lychee ice-cream, cashew and Chinese cookie soil. Relishing the meal were Sharmila Thackeray, Nawaz Singhania, Olivia Grant, Delna Poonawala, Shradha Salla, Anushka Ranjan, Meenakshi Ahuja Kuwadekar, Puja Gupta and Simone Singh among many more.

SPECIAL GUESTS had a terrific treat at Sofitel as they interacted with Ludovic du Plessis, global executive director, Louis XIII via a video conference. They got an insight into Louis XIII cognac created in 1874 and learnt that each decanter takes four generations of cellar masters over 100 years to craft. Its grapes grow in the chalky soils of Grande Champagne, the most soughtafter area of the Cognac region, in France. This unique blend evokes tasting notes and scents of myrrh, honey, immortelle, plum, honeysuckle, wood bark, leather and passion fruits. Yes, guests experienced Louis XIII, said to be the ultimate expression of the mastery of time, along with some delicious hors d’oeuvres including quail eggs.

Aneesh Bhasin at the Louis XIII tasting at Sofitel

Alyona and Sanjeev Kapoor at the Spanish fiesta at The Club

Spanish splash IT WAS ALL VERY COLOURFUL and tasteful as The Club presented a Spanish fiesta to celebrate the most talked about festival in Spain, La Tomatina. What’s more it has decided to dedicate a fortnight to Spanish culture and cuisine at its all-day-dining restaurant Waterside Cafe´. The Spanish festival night, hosted by The Club's chairman Dinesh Khanna and the Tourism Office of Spain in India, saw the likes of Pooja Bedi, Neelam and Ronit Roy, Sheeba, Alyona and Sanjeev Kapoor, Kiran Juneja and Ramesh Sippy and Mohammed Morani. They all enjoyed the splash of tomato and spice of the seasonings and the chef’s magical touch. Also enjoyed were the Spanish wines and beers and the performance by the Flamenco dancers.

Launch pad CHINAGATE GROUP’S NEW F&B outlet, Magazine, was the happy venue for the launch party of Ozvaganza Melbourne, a Meilleur Events presentation, the brainchild of actor Vishwajeet Pradhan and wife Sonalika. Their Australian associates, Eshwar Lakhawat and Raj Chopra were there with Sohail Khan, Rajpal Yadav, Ruhan Mahendra Kapoor, Krishna Tamang, Vinod Kambli, Rohit Verma, Asif Bhamla, Ram Kadam, Archana Kochhar, Alexx O’Nell, Lesle Lewis, Madhushree, Mudasir Ali, Kavitta Verma, Eijaz Khan, Brinda Parekh, Purva Rana and Priyanka Shah among others. The forthcoming event in Melbourne will see Preity Zinta, Abhay Deol, world-famous DJs , a Brazilian dance troupe, singers and performers among others swaying to Bollywood beats. Leading fashion designers from India, Pakistan, the UAE, Sri Lanka and Australia would also be featured in this collaboration with Smita Thackeray’s Mukkti Foundation. Vishwajeet Pradhan, Sohail Khan and Sonalika Pradhan at Ozvaganza Melbourne at Magazine

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VIBRANT LAUNCH Belvedere Vodka recently hosted the ‘One Night for Life’ benefit to celebrate the launch of the (Belvedere)Red #MakeTheDifference campaign with music star John Legend and South African artist Esther Mahlangu in New York

GLAMOROUS LAUNCH Actress Rituparna Sengupta (centre), noted actress along with Anish Loharuka, director, Loharuka Hotels (left) at the launch of Drunken Monkey at O2 VIP in Kolkata

PALAMPUR’S FIRST BRANDED HOTEL L-R: Neeraj Mishra, GM, RS Sarovar Portico; Roma Chauhan, owner, RS Sarovar Portico; Keshav Chauhan, MD, RS Construction; and Rajesh Ranjan, director, development, Sar, at the launch of RS Sarovar Portico, Palampur

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LEADING INNOVATION Avinash Lodha, CEO, RezNext Global Solutions (third from left) receiving the Best Enterprise Distribution Technology Partner for West and South award from Prashant Sudam Jagtap, Mayor, Pune Municipal Corporation (second from left) and SanJeet, director, DDP Group (left), at India Hospitality Awards in Pune

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