Food and Hospitality World (Vol.5, No.8) January 1-15, 2017 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

JANUARY 1-15, 2017 Vol 5 | No. 8 | Pages 48 | `50

EDITOR’S NOTE

An eventful beginning

or us at Food & Hospitality World the year always begins with action and anticipation as the very first month we play host to India's foremost B2B hospitality trade show Food Hospitality World (FHW). Every year, we at FHW work towards giving the industry a show that spells quality and content and this year as we step into the 30th edition of the show, there is more we bring to the table for our delegates and exhibitors. Food Hospitality World Mumbai, to be held from January 19-21, 2017 at MMRDA Grounds in BKC, will see participation of leading industry associations including Indian Hotel & Restaurants Association (AHAR), Food Bloggers Association of India (FBAI), Hospitality Purchasing Managers Forum (HPMF), Hotel & Restaurant Association for Western India (H&RAWI), Western Indian Culinary Association (WICA), IProfessional Housekeepers Association (IPHA), Retailers Association of India (RAI), National Restaurant Association of India (NRAI), and Poona Hoteliers Association (PHA). The three-day trade show will be witnessing eight special events. The Great Indian Culinary Challenge (GICC), organised in association with WICA, will see over 150 culinary professionals

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FOOD & HOSPITALITY WORLD

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“The Great Indian CulinaryChallenge (GICC),organised in association with WICA,will see over 150 culinaryprofessionals participate to compete and present their culinaryskills”

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participate to compete and present their culinary skills. The Mixology Championship just like the GICC event has always been action packed. Professional Housekeepers' Challenge, in association with IPHA, will be an exclusively designed competition for the housekeeping fraternity to showcase skills and finesse. Apart from competitions, FHW Mumbai 2017 will also feature insightful discussions and thought-sharing by industry professionals. Hospitality Think Tank/ The GM's Conclave is the annual meeting place for general managers from eminent hotels. FHW CEO Speak, to be held in association with RAI, will be an exclusive panel discussion with prominent CEOs of leading food retail chains. The Power of Purchase, in association with HPMF, is a conglomeration of distinguished procurement heads under one roof to share their expert insights on the purchasing trends. Whereas, Hospitality Knowledge Exchange, in association with National Restaurant Association of India (NRAI), will witness key restaurateurs on dias to discuss the current market trends, venturing challenges and the business analysis 2020. 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.

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JANUARY 1-15, 2017

CONTENTS SPA & WELLNESS

Vol 5 No 8, JANUARY 1-15, 2017

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy

Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble

DOWN MEMORYLANE

Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker

Sandeep Patil

As the 30th edition of FHWwaits to open,we bring you some of the momentous events which has made this tradeshowIndia’s leading food and hospitalityexposition (20-25)

MARKETING TEAM

MARKETS

Scheduling & Coordination Ashish Anchan Photo Editor

BESPOKE RETREATS FOR THE HEALTH CONSCIOUS GUESTS CAN LOOK FORWARD TO HEALTH AND LIFESTYLE OVERHAUL AT THE JAMESON RETREAT

MANAGEMENT

CELEBRATING QUINTESSENTIAL GOA SOL DE GOA, THE LUXURY LIFESTYLE BOUTIQUE HOTEL IN NORTH GOA, RECREATES THE ESSENCE OF A PORTUGUESE COURTYARD HOUSE

INTERIORS & DESIGN EDGE

Ashwani Kumar Shukla Dattaram Kandalkar

Dhananjay Makharia Prateek Sahay Rajan Nair

AIANA HOTELS TO FOCUS ON HUB AND SPOKE MODEL FOR GROWTH

FSSAI REVISES FOOD LABELLING NORMS

Sreejith Radhakrishnan DATA COMPILING &

P 13: NEW KIDS ON THE BLOCK

MARKETING

Park Regis Goa

Darshana Chauhan

P 14: PRODUCT TRACKER

PRODUCTION

The Great Eastern Home

General Manager

P 32: APPOINTMENTS

B R Tipnis

Jaipur Marriott Hotel

Manager

P 43: WEEKEND

Bhadresh Valia

Scene and heard

30 16

ADVANTAGE COLD CHAIN INDIA PILOT STUDY SHOWS HOW THE COLD CHAIN CAN HELP REDUCE FOOD LOSS AND CARBON EMISSIONS ALONG WITH INCREASING SUPPLY CHAIN PROFITS

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.

MARKETS

Aiana Hotels to focus on hub and spoke model for growth First Indian brand to open hotel in Mecca soon Sudipta Dev Mumbai Aiana Hotels and Resorts that has crossed eight hotel projects between India, Saudi Arabia and Qatar is looking at a hub and spoke model for growth. “Going forward, we are taking on projects which fit into existing circuit or completing something we have not ventured into yet. We have crossed the 1000 room mark, and are in a comfortable position as a new business in terms of stability,” said Amruda Nair, joint MD and CEO, Aiana Hotels and Resorts. Nair is looking at more projects in Kerala to complete the

whole experiential circuit. “We have started with Munnar, Aiana is all about experience so we want to do projects by the backwaters, by the beach, also religious destination like Guruvayur which has no branded products. We want to extend the brand across the circuit so that someone who comes to Kerala can stay with Aiana for 15 days,” she mentioned. Similarly in Karnataka, a 50 acre site with 75 villas will come up at Hassan in fractional ownership model. It is a unique coffee plantation project. Following this Nair is keen to do a sanctuary project in Karnataka and a tea experience

Amruda Nair

project in Coorg. “The idea is to create a circuit where the guests stays in multiple properties,” remarked Nair.

According to her the hub and spoke model has worked, particularly with new owners. “The good thing is that we are doing multiple projects with the same owner. We can benefit from economies of scale. We are lucky to have found owners who want to be with a new brand. For many owners the comfort is that as opposed to larger organisations we are a small lean company, they talk to me directly. My Qatari partner is also an owner himself, he owns 30 hotels across the world,”she stated. Aiana is the first Indian brand to enter Qatar, and Mecca, Saudi Arabia. After a few months a 614 rooms prop-

erty will be launched in Mecca. “We are doing a big pilgrimage product and once we have a presence in the Holy City, the country knows your brand and then we can look at extensions,” remarked Nair, adding that in Saudi specially, the company is looking at a mid market play, as a long term strategy. Nair wants every property to be unique, there is no cookie cutter approach. “We don't want every Aiana to look the same, there has to be local elements - colour, texture, art, to give a sense of place. In terms of being a new brand we have done things that are different,” she affirmed.

FHW Mumbai 2017 to see leading industry associations FHW Staff Mumbai THE 30TH edition of Food Hospitality World Mumbai, to be held from January 19-21, 2017 at MMRDA Grounds in BKC, will see participation of leading industry associations including Indian Hotel & Restaurants Association (AHAR), Food Bloggers Association of India (FBAI), Hospitality Purchasing Managers Forum (HPMF), Hotel & Restaurant Association for Western India (H&RAWI), Western Indian Culinary Association (WICA), I-Professional

FOOD & HOSPITALITY WORLD

Housekeepers Association (IPHA), Retailers Association of India (RAI), National Restaurant Association of India (NRAI), and Poona Hoteliers Association (PHA). The three-day trade show will be witnessing eight special events, more than 350 global brands, over 10000 business visitors, all under one platform. The Great Indian Culinary Challenge (GICC), organised in association with WICA, will see over 150 culinary professionals participate to compete and present their culinary skills. The Mixology Champi-

onship will call liquid chefs and bartenders to create their unique, innovative mixes in both cocktails and mocktails. Professional Housekeepers' Challenge, in association with IPHA, is an exclusively designed competition for the housekeeping fraternity to showcase skills and finesse. Apart from competitions, FHW Mumbai 2017 will also feature insightful discussions and thought-sharing by industry professionals. Debuting this year is International Laundry Summit, to be organised in association with CINET and World of PTC Business School.

The summit will feature exclusive conferences and workshops for the laundry industry to educate and engage on cost effective processes, sustainability and skill training. Hospitality Think Tank/ The GM's Conclave is the annual meeting place for general managers from eminent hotels to converge and discuss current industry trends, growth prospects and challenges. FHW CEO Speak, to be held in association with RAI, will be an exclusive panel discussion with prominent CEOs of leading food retail chains to share their insights on the retail busi-

ness in India and its future prospects. The Power of Purchase, in association with HPMF, is a conglomeration of distinguished procurement heads under one roof to share their expert insights on the purchasing trends, supply chain management and partner relationships. Whereas, Hospitality Knowledge Exchange, in association with National Restaurant Association of India (NRAI), will witness key restaurateurs on dias to discuss the current market trends, venturing challenges and the business analysis 2020.

JANUARY 1-15, 2017

MARKETS

FSSAI revises food labelling norms FHW Staff Mumbai FOOD SAFETY and Standards Authority (FSSAI) is revising food labelling norms and examining global models, its CEO Pawan Kumar Agarwal informed. “Our labelling provisions are currently under revision. We are looking at Codex norms. We are going beyond that to see our labelling norms are robust,” Agarwal said. He was speaking at the launch of ‘India Spotlight Index 2016’ published by the Netherlands-based NGO The Access to Nutrition Foundation (ATNF). FSSAI will also look at best global practices as far as regulations are concerns, he added. Highlighting the steps taken to tackle malnutrition in India, Agarwal said the regulator has come out with fortification standards and many firms have shown interest. “The government is committed to address issues related to malnutrition head on. Fortification is one amongst the initiatives being taken to address malnutrition,” he said. While fortification has been made mandatory in some areas, in many areas, particularly in packaged food, it is not feasible, he noted. Talking about the index, the FSSAI chief said, “Those areas where it cannot be made mandatory and where you cannot directly intervene to ensure more nutritious food, this kind of index can be critical. The findings of the index, which has assessed 14 companies, is fairly known and do not throw out any major surprises. But this at least focused attention on desirable expectation from food businesses.” “We will use this report to nudge the rest of the food businesses. In the area of nutrition, the role of the government is primarily to nudge citizens to adopt good nutrition practices. At the same time, the food businesses should manufacture and supply nutrition-rich food in the market. Otherwise, citizens will not have choices,” he added.

JANUARY 1-15, 2017

Inge Kauer, executive director, ATNF, said, “The largest food and beverages manufacturers in India are falling far short

of what they need to do in help fight the enduring and mounting double burden of malnutrition.” On product profiling, the FS-

SAI chief said, “A company may have good corporate profile, but if its product file is not having high nutritional values, it is not really

helpful.” Agarwal also urged ATNF to assess more companies in the 2018 report. (PTI)

BAKERY FOCUS

A MARKETING INITIATIVE

FOOD FOR ON-THE-GO GENERATION For the multitasking generation with one hand busy with an omnipresent phone and consuming food is left to the other hand, consequently bakers have to come up with delicious creations that are easy-to-carry and convenient

hese are exciting times we live in. Food has never been the topic of so much conversation, discussion, interest, scrutiny, photography than it is today. The varieties of cuisines available, the ease with which food across the world can be reproduced in any corner of the globe, the availability of ingredients, the consumers willing to try new foods -- all these point to a future abundant with food and variations. This fact was further underlined by the “Taste Tomorrow” consumer survey to understand consumer behaviour better that Puratos undertook. There was a marked trend towards the belief that food in the coming years would be more abundant. Over 62 per cent of people across India believed that food in the coming years would be more diverse and more convenient to use. Around 59 per cent says that Indian consumers expect more foodonthe-go in future. This convenience, consumers believe, will come with the added benefit of being tastier, and easy to carry too. Puratos is always looking at bringing those products to the market that represent this trend, and allow customers to stay abreast with these global trends and service the consumer accordingly. The Puratos TEGRAL Donut mix is a case in point that represents the trend beautifully. An international trend that has caught the fancy of the Indian consumer, the donut is a cool representative of the easy to carry convenience food that is tasty too.

FOOD & HOSPITALITY WORLD

For bakers, The TEGRAL Donuts’ superior volume coupled with its large shelf life is the answer to every question.

The great mouth-feel is a definite bonus that helps sell the donut. The blank canvas of a donut

lends itself to a variety of options with very few changes on the part of the customer, who can merely tweak the product

a little and introduce a wider variety behind the counter. The yummiest donut depends on a number of things, which includes the layer on top, the fantastic yeasted bread of the donut itself and a seriously yummy fruit surprise inside. Puratos’ CARAT range of compound chocolates are perfectly designed to add that tasty layer of choco-oomph to the donut, and make it a chocolover’s dream. The CARAT Coverliq is specially designed to provide a thin layer of perfectly formed chocolate on the donut, proving to be not only an easy to use, time efficient and cost efficient solution but a superb tasting one as well. Or the CARAT Supercrem, which is perfect for adding a great chocolate-y treat to spice up the centre of the donut. Chosen specially to provide the perfect cocoa taste, the CARAT Supercrem is the perfect solution to embellish the donut. Moving towards the fruit filled centre, if that’s what your consumers prefer, Puratos’ VIVAFIL brings wonderful fillings that can be infused in the donut. With it’s over 20 per cent real fruit content, Puratos’ VIVAFIL provides that juicy real fruit flavour, in an easy to use avatar. Created specially to shine when used as a filling, the VIVAFIL is available in two flavours that are favourite of Indian consumers - mango, and strawberry. Another easy to serve single portion favourite is the cupcake. An easy grab and go finger licking dessert is an easy buy when it comes to giving into temptation by the consumer. They know that the limited size also translates to limited calories. Giving in to temptation at the spur of the moment has

JANUARY 1-15, 2017

BAKERY FOCUS

A MARKETING INITIATIVE

never been easier. The cupcake craze is here to stay. And when it comes to the Red Velvet muffins made with Tegral Satin Red Velvet Egg Free cake mix is the craze just never seems to stop. This crazy red darling has a mass following all of its own. It might be difficult to put a finger on it, whether it is the distinctive colour or the subtle chocolate flavour or just the idea of something different, the Red Velvet is a crowd pleaser and winner all the way. Making the Red Velvet muffins has never been easier than with the TEGRAL Satin Red Velvet Egg Free. This egg free version makes it a universal crowd pleaser, appealing to palates across the food spectrum. This world class product comes with its own distinctive taste, great mouth-feel and su-

JANUARY 1-15, 2017

perior volume, that is bound to bring in repeat customers. With an easy to use product, Puratos has brought in the world class to the doorstep of Indiaâ&#x20AC;&#x2122;s discerning bakers and patisseries. For the multitasking generation, food is yet another thing to multitask with. With one hand busy with an omnipresent phone, consuming food is left to the other hand, a quick bite between meetings, or on the go between events is now the norm not the exception. People involved with food, whether bakers or not, have to wake up and smell the coffee. This is not a trend that is going away in a hurry. It is up to us to make the shift, to provide yummy food in an easy-to-carry one handed avatar. We can either be easy to carry or be swept away in this trend.

FOOD & HOSPITALITY WORLD

MARKETS

AccorHotels expands presence in budget segment in India market Mohit Rathod Mumbai ACCORHOTELS IS EXPANDING its presence in the budget segment with its Formule1 brand. The hotel operator has recently launched its ninth Formule1 property in the India market with Hotel Formule1 Nashik. The 101-room property is the brand's latest addition in India, with the existing presence in Ahmedabad, Bengaluru, Gurugram, Pune Hinjewadi and Pimpri, Noida, Hyderabad, and Chennai. The launch of the Nashik property is followed by the recent opening of Hotel Formule1 Chennai OMR. Speaking to Food & Hospitality World, Sandip Satange, hotel manager, Hotel Formule1 Nashik, said, "There are many budget hotels in the area, but there is a lack of branded hotels in the segment. In this segment, we currently have the biggest room inventory in Nashik." Hotel Formule1 Nashik, being situated on the Mumbai-Agra Highway, is leveraging its location to cater to short-stay guests. Elaborating further, Satange said, "We are targeting corporate, pilgrimage and fast-moving tourists, due to the region's significance in pilgrimage tourism, the hotel's location and the proximity to Maharashtra Industrial Development Corporation (MIDC) sites." Nashik and the surrounding regions are the largest producers of Indian wine. With the presence of various Indian wineries, Nashik has gained recognition for wine tourism in the country. Hotel Formule1 Nashik aims to leverage upon this and draw guests from this segment of tourism, as the city witnesses year-round visitation of both, domestic and foreign

FOOD & HOSPITALITY WORLD

tourists, for its wine offerings. "The guests are appreciating our service concept and facilities like free Wi-Fi, refresh-

ing buffet breakfast, access controlled and sound proof rooms. We will also be focused on tapping the wine tourism

segment," added Satange. Alongside its self-service design, an USP of the Formule1 brand is sound-proof rooms. The

hotel features one multi-cuisine retaurant, Denim Bistro, which is operated by a Bengalurubased restaurant chain.

JANUARY 1-15, 2017

NEW KIDS ON THE BLOCK

Park Regis Goa

Lords Eco Inn – Bharuch

StayWell Hospitality Group, the Australian hotel management company, has officially opened its fifth property in India with Park Regis Goa. This is the largest property under the umbrella of StayWell Group in India. Spread over five acres in Arpora, Park Regis Goa features 96 rooms and suites. The 96 room resort-style hotel is located in a prime position, North of the main city of Goa, within close proximity to attractions such as Baga, Calangute and Anjuna beaches. The property features an outdoor alfresco pool bar, cafe, restaurant, conference facilities, pool and gymnasium. This is the second Park Regis hotel to open in India, following the launch of Park Regis Jaipur in July 2015.

Mid-market luxury hotel chain, Lords Hotels & Resorts, has recently signed Lords Eco Inn – Bharuch, in Gujarat. Commenced operations in December, 2016, the hotel made Lords Hotels & Resorts the largest hotel chain in Gujarat. Located between the Surat and Vadodara, Lords Eco Inn – Bharuch offers an inventory of 48 rooms. Of the 15 Lords Hotels & Resorts properties in the state, this is the sixth Eco Inn brand for the group.

Anantara Vilamoura Algarve Resort Anantara Hotels, Resorts & Spas has announced the first Anantara property in Europe, Anantara Vilamoura Algarve Resort, which will join the brand’s luxury portfolio in April 2017. The resort is situated 15 minutes away from Faro International Airport. The existing 280-room property is currently operating as Tivoli Victoria. In advance of the spring rebrand, parts of the resort will receive a soft refurbishment, including the main lobby, the gym and new children's facilities will be added. A new luxury Family Suite category will be launched, with capacity for up to four guests. For shared holidays with family and friends, most rooms are interconnecting. The rooftop, two-bedroom Anantara Suite will offer a terrace, with private dining area and its own jacuzzi and sundeck. F&B venues at the resort include EMO Restaurant, Sensorial, Bartini, Aqua Pop Up Bistro. Anantara’s signature Dining by Design will also be introduced for tailor-made experiences. The resort also features an adults-only Cascata pool, children’s pool, terraces and secluded areas. The spa will be rebranded to Anantara Spa. Additional facilities include a traditional Turkish Hammam. The stand-alone conference centre has capacity to welcome up to 800 people in its eight rooms, and offers direct access for both delegates and set up vehicles, as well as to the hotel car park.

Soneva Jani,Maldives

The House of Medici

Luxury resort group Soneva has recently launched its newest resort, Soneva Jani, in the Maldives. Soneva Jani comprises 24 water villas and an island villa. Soneva Jani is located on the island of Medhufaru, which is part of an uninhabited five-island cluster in the Noonu Atoll. The highlight of the resort is its location within a 5.6-km lagoon with 360-degree views of the Indian Ocean. The highlight of the villas is the retractable roof in the master bedroom, which slides back at the touch of a button. Like all other Soneva properties, the villas feature interiors by Eva Shivdasani, one of Soneva’s co-founders. The pools use seawater with UV filtration and the villas have been built over the sandy floors of the lagoon, with no damage to any part of the reef. Furthermore, solar PV will be a significant source of power generation at the resort, all waste-water will be collected and treated on-site, and water will also be produced on-site, including drinking water. Soneva’s Eco Centro Waste-to-Wealth centre will ensure that waste is recycled, while the vegetable garden will give local produce for the restaurants, based on organic principles.

THE WESTIN PUNE KOREGAON PARK, recently announced the opening of The House of Medici, earlier known as KueBar. The restaurant reflects the core concept of the popular House of Medici – an Italian banking family, political dynasty and later a royal house. The House of Medici features live performances, a contemporary menu, wooden floors, leather furnishings, Italian/Greek sculptures and royal chandeliers. The House of Medici also features the longest bar in the country with a 104-ft-long horse shoe shaped bar. The food menu features a blend of modern day international cuisine along with the signature dishes. The House of Medici also offers a special ‘Sunday Liquid Buffet’ featuring finger food.

JANUARY 1-15, 2017

FOOD & HOSPITALITY WORLD

PRODUCT TRACKER

Usha International

The Great Eastern Home The Great Eastern Home has introduced a new, exclusive range of cabinets, consisting of Classical Chinese vintage cabinets. The highlights of the designs are the carvings. The cabinets are made with the high quality Burma teakwood for prolonged durability.

VitrA VitrA has introduced an exclusive range of Loft series. This series showcases the designs of ceramic washbasins finished with metallic coatings. This Loft delivers water flow at a pre-set temperature, preventing risk of burning due to hot water. It enhances safety for children and elderly users. This new series offers various alternatives and comes in different designs.

Franke

Franke has launched Crystal White Linear Hob. The Franke Linear Hob comes with four burners that ensure effortless cleaning while maintaining performance. The hobs also incorporate several professional features. Franke manufactures its hobs entirely in Europe, from design to production. The protection offered by the front edge means the hob control knobs always remain cool, guaranteeing greater operating safety. Although the cooking surface is large, oversize can be installed in standard recesses for traditional hobs.

FOOD & HOSPITALITY WORLD

USHA INTERNATIONAL has launched a new range of oven toaster and griller (OTG). Usha OTGs come with convection technology, illuminated chambers for easy visibility and 'keep warm' mode for serving food at the ideal temperature. Additionally, every OTG comes with a set of accessories like tongs, crumb tray, baking tray, grill rack, rotisserie and skewers for multiple applications. This new range will be available in 42, 35, 29 and 19 litres capacities and is designed in colour combination of wine and black.

Lloyd Electric and Engineering Lloyd Electric and Engineering has introduced a new air purifier range studded with HEPA filter which traps suspended particulate matter (SPM) as small as 0.3 microns with 99 per cent efficiency. Reducing the level of indoor air pollution, it also traps indoor carcinogenic particles like PM2.5 particulates pollens, allergens, molds, bacteria, pet dander, fine dust and cigarette smoke instantly. Lloyd air purifiers work as four-stage filters and come with features such as child lock, sensuous sleep mode, ioniser, air quality indicator, timer off, auto mode, four fan speeds and more.

LB Industries Nagpur based LB Industries announced the launch of Ray cooking spray which marks the groupâ&#x20AC;&#x2122;s foray into the FMCG industry. Ray cooking spray, with its unique dispensing mechanism, enables consumers to use the optimum amount of oil in cooking. This results in reduced consumption of oil/ghee by approximately 80 per cent as tested and certified by laboratories. Each can offers around 700-750 sprays, which can cook the same quantity of food that traditional cooking requires three litres of oil.

JANUARY 1-15, 2017

MARKETS

Godrej Nature’s Basket eyes `1000 cr sales by 2020 FHW Staff Mumbai GODREJ NATURE’S BASKET (GNB) has announced it will undergo a strategic transformation to grow its revenues three fold, to reach `1000 crore by 2020. Calling it ‘GNB Refresh 2020’, the strategy outlines a roadmap for the business to become the country’s “freshest and finest premium neighbourhood store.” Avani Davda, managing director, GNB, said, “We remain excited about the future and are targetting a thoughtful expansion that entails three-times growth by FY-20. We will also double our store count from the current 35 stores, penetrating deeper in the western and southern regions nurturing inhouse brands.” GNB’s transformation journey entails consolidation and sustainable profitable growth that will materialise over the next three to five years. “The aim is to have a robust and thoughtful omnichannel expansion in the medium term,” she added. GNB expects to achieve this through a focus on sourcing the “freshest and finest food”, penetrating deeper in the South and West and nurturing its own brands. GNB is also looking to overhaul its store format, for both existing and new stores, to achieve its target. The refreshed store design will be unveiled by early FY 18. “The company has inhouse brands including Healthy Alternatives, Desi Nature, L’Exclusif, and is set to launch a new brand Nature’s Kitchen which will offer readyto-eat foods curated by top chefs, using freshest ingredients,” stated Davda. About 10 per cent of the company’s revenues come from online sales, and Davda expects that by 2020, this will touch about 15 per cent. (PTI)

FOOD & HOSPITALITY WORLD

INTERIORS & DESIGN

bis New Delhi Aerocity, ideally located at New Delhi Aerocity, has introduced ‘MyRoom’, an innovative concept that gives guests the opportunity to experience a selection of vibrant and creatively inspired rooms designed to liven up their stay. ‘MyRoom’ from ibis are rooms based on concepts developed and personalised by individual ibis team members based on an eclectic combination of their interests, a particular aesthetic leaning or a regional affinity. ibis New Delhi Aerocity features seven meticulously designed rooms with vibrant themes taking inspiration from Bollywood, the serene beaches of Goa, royal influences drawn from India’s rich heritage, contemporary and vintage luxury to rooms inspired by one’s pure love for music and finally a sports

FOOD & HOSPITALITY WORLD

themed and basketball room replete with custom NBA merchandise. Each room dons its own narrative, stitched together by individual team members at ibis New Delhi Aerocity telling their own story and lending a uniquely personal touch. The MyRoom concept introduced at ibis New Delhi Aerocity is an amalgamation of the hotel’s “Feel Welcome” spirit to make guests feel at home and the “Feel Valued” spirit that guides the operational teams at ibis New Delhi Aerocity. The result is a collaborative project empowering the team to express their individuality by designing rooms on what is creatively the closest to them and simultaneously, offering guests a different and memorable experience. MyRoom seeks to create a stronger link between guests and employees based

on shared interests. Seven rooms at ibis New Delhi Aerocity were earmarked for the project and employee entries were invited to decorate them. Participation in the project was voluntary, with the hotel directors/managers leaving the choice upto their teams. After careful selection, each volunteer employee was allocated a fixed budget to express their passion and tell their story like it was their own room by conceptualising, designing and decorating an ibis room with thoughtfully handpicked items of their choice. Speaking about the MyRoom concept at ibis New Delhi Aerocity, Pierre-Etienne de Montgrand - director of operation ibis & ibis Styles says, “What better way to extend spirit of hospitality India is renowned for with rooms personally designed by our

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INTERIORS & DESIGN team members. From the opulence of Indian palaces to the thrill of basketball bleachers, our employees’ creativity knows no bounds and can be felt in every nook and corner of these rooms. We look forward to welcoming our guests to these rooms and allowing them to experience the story behind each one of them.” Expressing her delight at being part of the novel initiative, Rajni Bisht, houskeeping, team leader at ibis New Delhi Aerocity says, “Ever since I was a young girl, I was fascinated by India’s rich culture and heritage. This room is a perfect manifestation of that royal fantasy, offering the kind of ambience which is no less than a luxurious retreat from the buzz of the city. Each piece of art and décor in this room has been hand-crafted by me with ethnic touches reminiscent of India’s regal history. True to its source of inspiration, I hope this room leaves guests feeling like royalty!” The seven customised rooms as part of the MyRoom concept can be reserved at the same rate as other equivalent rooms at the ibis New Delhi Aerocity. Upon arrival, guests can choose to stay at a conventional ibis room or MyRoom, subject to their availability. The hotel is strategically located in Aerocity at the Delhi International Airport, the gateway to New Delhi. With easy access to National Highway 8 to Jaipur, the hotel is conveniently connected to the corporate satellite city Gurgaon. The hotel is also easily accessible from the Metro station situated within a distance of 200 metres. ibis New Delhi Aerocity offers 316 comfortable, well-designed, fully equipped guest rooms with modular bathrooms, in a contemporary fitout including flat screen TV, free Wi-Fi and broadband internet access to suit the needs of business and leisure travelers. Ibis New Delhi Aerocity ensures all its guests a happy sleep at the centre of its offering with the uniquely designed "Sweet Bed by ibis.

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FOOD & HOSPITALITY WORLD

SPA & WELLNESS

BESPOKE RETREATS FOR THE HEALTH CONSCIOUS Guests can look forward to health and lifestyle overhaul at the exclusive Jameson Retreat in the beautiful island resort of One&Only Reethi Rah in Maldives

ne&Only, the collection of ultra-luxury resorts, has partnered with elite personal trainer and health and fitness expert Harry Jameson, to create three exclusive retreats at One&Only Reethi Rah in the Maldives. The first retreat is taking place in January 2017. The Jameson Retreat combines science, fitness and diet to deliver a personalised programme with long lasting effects. A far cry from quick fix retreats, guests will embark on a comprehensive journey, expertly curated from significant pre-departure data analysis that sees them re-evaluate their lifestyles and maximise their health and fitness for the long term. “We are delighted to be working with Harry Jameson to offer exclusive health and fitness retreats for our guests. This partnership allows us to take wellness, which is part of our DNA, to the next level, ensuring our guests leave with both everlasting memories and an improved sense of wellbeing,” comments Jean-Luc Naret, general manager, One&Only Reethi Rah. “One&Only Reethi Rah is the perfect location for this experience – with our private villas located over-water or along pristine beaches, an award-winning spa and incredible cuisine, all surrounded by the crystal clear waters of the Indian Ocean – it truly is the pinnacle of tropical luxury. Nowhere else in the Maldives is there a resort with this much space and exclusivity, ” he says. Jameson, an award-winning personal trainer, health and fitness expert, and his team, pro-

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vide the very best in personal training, strength and conditioning, and health and lifestyle management services for his clients based in London, as well as all around the world. A firm believer in training the mind as well as the body to drive maximum results, Jameson’s meticulous approach to training clients is based on psychological scientific foundations obtained through a degree in sports science and psychology alongside his own personal research and development. Furthermore, the Jameson concept is enhanced by Jameson’s selection of handpicked health partners who join together to assess, create and facilitate life-changing results. The first Jameson Retreat will take place in January and guests who book will undergo a full body biometric and physiological pre-departure assessment, including 72 hour sleep monitoring, body composition and anthropometric measure-

ments, nutritional and intolerance testing and an oxidative stress biomarker with breath analysis. Based on this data, a bespoke lifestyle programme will be created for the upcoming retreat, and guests will embark on a personalised journey of fitness, nutrition and relaxation whilst at One&Only Reethi Rah. The retreat itself will include daily one-to-one personal training with Harry and his team, yoga, stretching and therapeutic meditation, perfectly balanced with specially tailored cuisine and freshly prepared antioxidant shakes designed to cleanse and de-stress the mind. Guests will also benefit from plenty of free time to enjoy the beautiful resort. Once guests return home, they will remain in close contact with their assigned trainer as they are guided through the five week aftercare training package. Repeat testing and a 60 minute training session is available for those living in London, and Skype sessions are

offered for those living outside of the UK. “I have always wanted to expand what we do and work with a hospitality partner. I am so excited to be working with the One&Only brand and to start this partnership with retreats to the beautiful island of One&Only Reethi Rah,” states Jameson. “I am so passionate about the health and wellbeing of my clients and am delighted to be able to offer these retreats to truly make an impact on their lives. I pride myself in improving both mental and physical strength, looking at everything from sleep quality and concentration levels to digestive health and hydration, to ultimately make my clients lead a happier life,” he mentions. Set on one of the largest islands in North Malé Atoll in The Maldives, the all-villa One&Only Reethi Rah resort offers an unparalleled array of luxurious options to create an unforgettable holiday. From extensive outdoor

adventure options including snorkelling and diving in the exotic underwater world, to the One&Only Spa which features the Barber&Blade grooming and shaving studio, guests are spoilt for choice. The resort has also recently introduced private sunrise yoga classes on a secluded sandbank, ‘foot rehab’ – a new concept created by the resident yoga instructor and the Bastien Gonzalez podiatrist, which combines yoga and foot massage, and Spa Courtyard featuring a vitality pool, outdoor sauna and steam room. These additions and the Jameson Retreat further highlight the resort’s constant drive to innovate and ensure their guests’ health and wellbeing is always kept top of mind. The resort has recently launched #MyOOsuperfoods which is available daily at Reethi restaurant during breakfast hours and is perfect for those guests wanting to continue a healthy eating regime, whilst being on holiday. The Fitness Centre offers both indoor and outdoor areas equipped with the Technogym ARTIS range and QUEENAX both a first in the Maldives when they were introduced in 2014. Guests have complimentary use of a variety of facilities such as canoes, kayaks, pedaloes and windsurfing. Other water-based sports available for a fee include banana and tube rides, waterskiing, paragliding and deepsea fishing. Back on dry land, guests can play beach volleyball, football, and tennis, and bicycles are given to each guest to explore the island’s 44 hectares.

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IN FOCUS

IIHM KOLKATATO COMMENCE YOUNG CHEFOLYMPIAD 2017 IN JAN Young Chef Olympiad 2017 will see budding chefs from over 55 countries, representing renowned hotel schools and institutes, coming together to showcase their culinary skills

olkata’s International Institute of Hotel Management (IIHM) will host the third edition of International Young Chef Olympiad (YCO) 2017 at New Delhi’s Talkatora Indoor Stadium on January 28. “YCO 2017 will see budding chefs from over 55 countries, representing renowned hotel schools and institutes, coming together to showcase their culinary skills and compete,” said Dr Suborno Bose, chairman, executive committee, YCO; and chairman and group CEO, IIHM and IndiSmart Group Worldwide. Last year, budding chef Daniella Geramond of Canadian Food & Wine Institute (CFWI) at Niagara College emerged walked away with the winner’s trophy, a gold medal and a prize money of US $ 10,000. Elaborating on this year’s edition, Dr Bose said, “The grand inauguration will be held in the presence of luminaries from the fields of culinary arts, hospitality and travel and tourism industry. Senior officials of the Union Ministry of Tourism, Government of India too would be also attending the inaugural event. The Tourism Ministry is extending a big support to the event. Leading hotel groups, airlines and organisations are in the process of associating with the event.” Some of the hotel schools and institutes, which have confirmed so far are Box Hill Institute of Australia, Niagara College of Canadian Food & Wine Institute, University College of Birmingham, Albert De Mun Hotel & Catering School of France, Hong

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Kong’s Hotel and Tourism Institute, Kenya Utalii College, Taylor’s University of Malaysia, CESSA Universidad of Mexico, Singapore based At-Sunrice GlobalChef Academy and others. The multi-city Olympiad will provide an opportunity to showcase the world cuisine and at the same time will provide an opportunity to the Indian students to compete and excel. This proves the growing acceptance of hospitality and culinary arts as a sought-after career option”, said Dr. Bose. Elaborating on the itinerary of the olympiad, a senior official of the IIHM Hotel School explained that the event is spread across six days and four locations, namely New Delhi, Bangaluru, Pune and Kolkata. Competitors will undertake three rounds with differing culinary challenges and at the end of which the ‘Top-10’ contestants with the highest aggregate score from all the three rounds will go through to the finals, slated to be held in Kolkata on February 2, 2017. All rounds will be marked on culinary skills and techniques,

adherence to good health and safety and hygiene practice, working methods, minimal waste and best use of ingredients, professional appearance,

attitude, dish presentation, taste and flavour. Besides, there will be two sets of judges for each round and for the final. One set will be

marking on the technical and production element and the other set of judges will be marking on the presentation, taste, flavour and culinary knowledge. Celebrity chefs, food critics and authors would comprise the panel of judges, which include names like Prof David Foskett, OBE and author of the book, Practical Cookery & Theory of Catering. Chef Boris Leung from Hong Kong will be the chief judge. The principal judge and mentor will be Chef Sanjeev Kapoor and the panel comprises of celebrity chefs like Chef Andreas Muller from Hong Kong, Chef Udo Leick from Dubai, Chef Kunal Kapur, Chef Ranveer Brar, Chef Abhijit Saha, Chef Vicky Ratnani, Chef Manjit Singh Gill, Chef Parvinder Bali, Chef Sabyasachi Gorai, Chef Karen Anand, Chef Ajay Chopra and Chef Shaun Kenworthy. Commenting further, Dr Bose said, “YCO has been a unifying force behind the culinary institutes of different countries. Not only does it teach the young chefs to work under pressure, but also teaches them time and human resource management. The competition teaches the young chefs to innovate, adapt and deliver during a closely fought competition. Such skills are required to be successful in today’s demanding world of professional chefs. The ‘Global Connect’ platform has helped educate students of different countries on regional and national cuisines. On the audience front, we have witnessed a huge surge in inquiries regarding culinary arts education.”

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cover )

DOWN MEMORY LANE

As the 30th edition of FHW waits to open, we bring you some of the momentous events which has made this tradeshow Indiaâ&#x20AC;&#x2122;s leading food and hospitality exposition

DECEMBER 2006 In December 2006, the exhibition was inaugurated by Anil Madhok, managing director of Sarovar Hotels & Resorts. "Organised under the banner of India's premier hospitality publication - Express Hospitality - the event has truly carved a niche for itself as India's most comprehensive hospitality trade show," he said, adding that it brings together the finest leaders from the industry. The best part of the show was the Hospitality Think Tank, which witnessed 25 top executives representing their respective four-and five-star hotels. The panel was moderated by Homi Aibara, partner and consultant, Mahajan & Aibara. Another event called 'The Great Indian Culinary Challenge' (GICC) evoked tremendous response amongst the chef fraternity. At this year's show, there were around 100 contestants across the country who participated under various categories of food preparation to ascertain their culinary excellence. Commenting on the importance of GICC, Chef Madhu Krishnan, executive chef for The Grand Maratha Sheraton Mumbai, said, "GICC helps upcoming professionals understand the growing awareness in food preparation and gives them an opportunity to showcase their culinary insights and creativities.â&#x20AC;?

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JULY 2007

JANUARY 2012

Ratan Marothia, executive committee member, FHRAI; Rajesh Mishra, president FHRAI and Philip Logan, general manager, HICC at the inauguration of HospitalityWorld 2007

JUNE 2008 In June 2008, FHW in Bengaluru was inaugurated by Murugesh R Nirani, minister for large & medium scale industries, Government of Karnataka. Also present were principal secretary of tourism for Karnataka, Subir Hari Singh and Vinay Luthra, MD of Karnataka State Tourism Development Corporation (KSTDC). A special forum for wine appreciation was conducted at the show by Heemanshu Asher, a wine connoisseur. Chef Abhijit Saha, director, Avant Garde

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Hospitality, conjured up a number of delectable dishes with his team using the versatile hazelnut at FHW. This Turkish hazelnut promotion was held in association with the Turkish Hazelnut Promotion Group, which is represented in India by the SCS Group. India's first seminar of its kind, Spa and Wellness 360Â°, was also organised in which stalwarts like Jesper Hougaard, director, International Spa Association (ISPA) and founder and director, Serena Spa gave a presentation.

In January 2012, FHW was formally inaugurated by renowned personalities with expertise in their own sphere â&#x20AC;&#x201C; Vikas Khanna, executive chef, Junoon Hospitality (of MasterChef India fame), Kuldeep Bhartee, general manager, ITC Grand Central, Mumbai and Saeid Heidari, general manager, Renaissance Mumbai Convention Centre Hotel in the presence of the Chhagan Bhujbal, minister of public works department and tourism, Government of Maharashtra and Roberto Foresti, international group commercial director, Fiera Milano. Speaking at the inauguration of the event, Khanna said, "The world is today looking at India with high hopes of delivering newer growth opportunities. FHW is an evolutionary platform, which will provide a better structure for the Indian hospitality industry. If you consider me as an American brand, this platform is of great relevance for me. Going forward, in my opinion more and more global players will make use of this platform to launch new products in the Indian market."

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cover ) SEPTEMBER 2008 In September 2008, HospitalityWorld Mumbai, was inaugurated by Suresh Shetty, minister of state for tourism, Government of Maharashtra. 'Hospitality Think-Tank' was conducted on the development of the Western Region as a hospitality hub. Some of the eminent panelists were Sanjay Sethi, CEO and MD, Berggruen Hotels; Vithal Kamat, executive director, Kamat Hotels India and Mumtaz Moiz, general manager, Club Med India. The show also organised 'Hospitality Next' seminar which gave an insight into the Internet Web 2.0 technologies and tools. The Tea Appreciation Forum held during the show presented the gathering with an enriching tea tasting session. Roshni Sen, deputy chairman, Tea Board of India gave an overview of the Indian tea industry.

JANUARY 2010 In January 2010, FHW was inaugurated by Shaina NC, fashion designer and BJP spokesperson for Maharashtra. Actor and restaurateur Suniel Shetty and models Rahul Dev and Milind Soman were prominent personalities who attended the show. A brand new initiative, HospiTech - a forum for hospitality IT managers, also took off at this exhibition. There was also a special session with hospitality consultants Joseph D'Couto and Pervez Guzder. Another first was 'Hospitality Concepts'- exclusive mock-up rooms set up by Bharat Shetty, architect and IDEEN Innovation Spaces, which showcased many out-of-the-box design solutions.

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JANUARY 2011 In January 2011, FHW was inaugurated by minister of PWD and tourism, Government of Maharashtra, Chhagan Bhujbal. Other eminent guests were Sachin Ahir, minister of state for housing, slum improvement, repairs and reconstruction urban land ceiling, industries, mining, social justice, de-addiction, activities and environment, Government of Maharashtra; Kamlesh Barot, vice-president, FHRAI and president HRAWI; S P Jain, chairman, Pride Group of Hotels; Vikram Kamat, executive director Kamat Hotels India and Deepti Bhatnagar, travel show host. The panel discussion titled ‘The Power of Purchase’ was organised in collaboration with the newly formed Hospitality Purchase Managers’ Forum (HPMF) comprising procurement heads and purchase managers of hospitality companies. Nearly 140 chefs from across the country, participated in GICC. The jury consisted of a total of 17 chefs including Chef Vernon Coelho, president of the Western India Culinary Association (WICA). GICC began in 2005 with around 40 participants and has doubled over the years.

JANUARY 2013 In January 2013, FHW saw 200 national exhibitors apart from the 50 international exhibitors and five country pavilions. Kerala Bureau of Industrial Promotion also participated at the event.‘Raising the Bar’, a Hospitality Knowledge Exchange held at Food Hospitality World 2013 Mumbai saw bartending and mixology specialists come together to discuss the direction of this segment. The panel was moderated by industry veteran, Shatbhi Basu (founder of Stir Academy of Bartending). She was accompanied by Ernest Wu, AGM, Hard Rock Cafe; Nikhil Agarwal, director, All Things Nice and Rishi Kumar, F&B manager, Vivanta by Taj Cuffe Parade, Mumbai.

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cover ) JUNE 2013 In June 2013 in Bengaluru, the show was inaugurated by Dinesh Gundu Rao, minister for state, food, civil supplies and consumer affairs, Government of Karnataka, the 21st Edition of Food Hospitality World opened doors at KTPO Whitefield, Bengaluru. Hospitality Think Tank saw general managers from the city of Bengaluru come together to deliberate on 'Changing Dynamics of the Southern marketâ&#x20AC;&#x2122;. 'Intelligent Rooms: Plugging in', the subject for Hospitality Knowledge Exchange, saw specialists in inrooms technology and hoteliers come together to see how use of technology has changed in hotel rooms.

JANUARY 2014 The highlight of the inaugural day of Food Hospitality World in Mumbai was the GM's Conclave that saw a congregation of general managers from various hotel segments take part in the Hospitality Think Tank discussion on 'F&B: The Game Changer. Focusing on the state-of-the-art technologies and emerging trends in room designs and interiors across all segments in the hospitality industry, the second day of the 21st edition of FHW 2014 witnessed prominent dignitaries sharing their views on the subject. During that year the GICC was judged under various categories- bread and chocolate display; plated deserts; plated appetizers; hot cooking. The judges included: Chef Vikas Bagul, Chef Vivek Kadam, Chef Kainaz Messman, Chef Nowzer Iranpour, Chef Vasant Khot, Chef Lawrence Fernandes, Chef Vicky Ratnani, Chef Paul Kinny, Chef Sudhir Pai, Chef Ajay Chopra, Chef Kedar Bobde, Chef Sudhish Pandey, Chef Vikas Seth, Chef Bhaskar Sankhari, Chef Vijay Malhotra, Chef Gev Desai, and Chef Salil Fadnis.

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SEPTEMBER 2015 In September 2015, after establishing a strong foothold in the Mumbai and Bengaluru markets, the 26th edition of Food Hospitality World (FHW) exhibition made inroads into a new market -Goa to diversify its reach and explore the state's hospitality potential. The three-day exhibition was inaugurated by Chef Hemant Oberoi, consultant, Indian Hotels Company, India. The event also witnessed the launch of an exclusive coffee table book titled ‘Famous Flavours of Goa’ featuring Goan recipes by well known chefs in the industry. The first day was the Power of Purchase panel discussion on the ‘Changing Face of Hospitality Procurement’. On the second day, the Hospitality Think Tank themed ‘Evolution of Goa as a MICE Destination’ witnessed one of the key general managers of Goa, Pooja Patti, general manager, Country Inn & Suites by Carlson, Goa Candolim speaking about how MICE is the way forward for all the hotels in Goa. A befitting finale to the Food Hospitality World exhibition in Goa was the Hospitality Knowledge Exchange session where thought leaders of leading hotels and villas in Goa spoke on the different aspects of the business of hoteliering in the state

JUNE 2016 The 28th edition of Food Hospitality World in Bengaluru reiterated its position as one of the leading industry platforms, as the three-day event featured its first ever Mixology Championship, insightful discussions, innovative culinary skill showcase and buoyant participation. The three-day exhibition was inaugurated by Adam Branson, senior agricultural attaché – agricultural affairs, American Consulate General Mumbai; Invernizzi Felice, country manager, Turchia, India and Russia, Fiera Milano; Mohan Deshpande, founder and chairman, Hospitality Purchasing Managers' Forum (HPMF); Vasudev Adiga, director, Adiga's Fast Food Joints and Chef Jugesh Arora, president, South India Culinary Association (SICA).

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FOOD & HOSPITALITY WORLD

STRATEGY

Celebrating quintessential Goa Sol de Goa, the luxury lifestyle boutique hotel in North Goa, recreates the essence of a Portuguese courtyard house, while carving a niche for itself as a popular hotspot for music events and high profile fashion shows By Sudipta Dev

oa based real estate developer, Suraj Morajkar is the managing director of Sun Estates. Born and raised in Goa, Morajkar is a true son of the soil in every way, who through his projects tries to recreate the culture and quintessential charm of his home state. His developments reflect that and more so his first hospitality project, the much feted boutique luxury lifestyle hotel, Sol de Goa. For the 21-room hotel in Nerul, North Goa, Sun Estates has collaborated with designer Tarun Tahiliani and architect Arvind D'Souza to design the property which resembles Goa's colonial heritage. Tahiliani did most of the interiors and the Portuguese style hotel received many awards after its completion six years ago. “I wanted to bring the old charm back of a Portuguese courtyard house. I am happy that I could bring in my personality and both, Tarun's and my vision,” says Morajkar. With a central courtyard, which all rooms open up to, the architecture, has a unique feeling of space. It is located in quiet green environs with no buildings in sight, next to the Sinquerim river. Some of the upper rooms open to the beautiful river view and distant Candolim church, which looks almost ethereal when lit up at night. Morajkar has a lot of land around the hotel which he bought to maintain the natural environs around the property. “I do not want to make this hotel too much on your face, I want to retain the boutiqueness and give private spaces to people,” he shares.

FOOD & HOSPITALITY WORLD

Suraj Morajkar

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STRATEGY

Lifestyle hotel The guests started with Morajkar's friends. The idea was to make them feel at home, and Sol de Goa reflects that. “There is a certain clientele who come for this kind of an experience only,” avers Morajkar. The property has earned a repute as a lifestyle boutique hotel, particularly among the Bollywood and fashion world celebrity circuit. Many high profile fashion shows have also been organised in the property. The celebrity designers who have showcased their creations in the property include Wendell Rodricks, Malini Ramani, Ritu Beri. The hotel facilities include an events space. Every Thursday night there is live music and entertainment which is popular in Goa. International as well as local bands perform. The hotel has featured Dana Gillespie, Gypsy Kings, Garry Lawyer and many other prominent names. “We do a variety of entertainment. Normally we like to maintain the serenity of the place, but once a week it comes alive. Most of those who come for the events include locals as well as tourists. We publicise the event on our social media platforms. Sometimes when we do larger events, it goes to the newspapers and radio as well,” informs

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Ashley James Thomas, general manager, Sol de Goa.

The facilities The rooms inventory include 15 standard rooms and six suites. There are two pools, one of which, dominates the central courtyard. All rooms are located around the courtyard, seven rooms including two suites on the ground floor, the first floor has nine rooms with two suites, and the top floor has two suites and five rooms. On one side the rooms open to the river, while the other overlook the palm trees. There is a small library area. The restaurant is famous for its Goan speciality. There is also a consultant chef who has catered with Culinary Institute of America and has introduced international cuisines at the property. “We serve everything,

from local Goan to pan-Indian to pan-Asian, Mexican food, wood-oven pizzas, etc,” states Thomas. The property is introducing a 24-hour coffee shop with various types of coffees which are not commonly served. It is a family friendly hotel, perfect for couples, also single travellers and groups. Corporates also often book the whole hotel for off-site events. Majority of guests are Indians (90 per cent), but the hotel also gets clients from Europe (primarily the UK and France). Most of the promotion has happened organically through word of mouth. The property has also linked up with high end international travel agents. OTAs are the most important source of getting guests, both Indian and international. For Morajkar, his mission

and vision of building unique projects continues. He is coming up with an upscale 180 keys five star hotel in Candolim, for which, he has tied up with an international brand. “We are building not just one of the finest hotels in Goa but also in the country. The first phase will open soon. Though the hotel will be mod-

ern, every aspect of the property will exude the various aspects of Goa,” he says. Among his new projects is a wellness centre, which will be another unique project of its kind. He is also developing a zone in Panjim, in old Portuguese style, he has named it Bento Minguel, after an old gentleman who lived there.

FOOD & HOSPITALITY WORLD

SPOTLIGHT

An idea takes root An IIM-B alumnus and an advertising/marketing veteran, S Madhusudhan quit his job and took to farming. Applying several management techniques to improve current agricultural practices, he founded back2basics for cultivating organic produce for both retail and home consumers. This is his story By Steena Joy

Madhusudan always harbored a passion for researching on various farming and agricultural practices, even when he was in the corporate realm. Being in the advertising and marketing field for over two decades, one day he stopped to re-evaluate his own fast-paced lifestyle and food habits after a health scare. He soon realised Bangaloreans have access to many different varieties of fruits and vegetables, but very few people are actually buying fresh produce grown using natural, sustainable methods, directly from the farmer. â&#x20AC;&#x153;After personally witnessing my local vegetable vendor washing carrots using sewage water, I decided it was time to make a change. And so back2basics was born. As the chief farmer of this company, I, along with my highly skilled team, aim to provide only the best high-grade farm fresh produce to consumers,â&#x20AC;? says Madhusudan. Interestingly, he calls himself chief farmer, instead of CEO. â&#x20AC;&#x153;The decision to designate myself as chief farmer instead of CEO of back2basics was well thought out. As a marketing and advertising veteran in the corporate industry for almost 30 years, I had already experienced all that this space could offer. I felt that a corporate tag would not be able to justify my dedication towards the company and the organic farming segment. Most importantly, I am a firm believer that a designation should accurately de-

FOOD & HOSPITALITY WORLD

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SPOTLIGHT

scribe one’s exact function in the organisation. Since I handle the production side of our business, it made sense to designate myself as 'chief farmer'. My daughter Bhairavi handles our corporate wing and is responsible for strategy and business development, hence her official designation is 'idea cultivator',” he explains. back2basics farms, spread across close to 200 acres around Bengaluru, boast of many local and exotic varieties of fruits, vegetables and greens, grown using worldclass techniques and chemical-free inputs with high standards of uniformity and consistency in taste, colour, texture and finish. Commenting on how platforms like back2basics can nurture the stagnant farming market and give it a professional approach, he says, “The biggest challenge faced by this segment is lack of awareness among the general population. Therefore, organic produce platforms like back2basics can play an important role in promoting the stagnant organic farming segment across a wider consumer base. These products are far superior to conventionally grown crops, both in terms of quality and long-term health benefits. We are also expecting more growth in the future as the Indian government is increasingly supporting organic farming in the form of subsidies, and is also planning to roll out a comprehensive policy in this regard.” But the segment is not

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without its challenges. He agrees, “Farming organically on an industrial scale is difficult. Also, there are many conflicting ideas of what organic means, and most retailers do not bother to educate the layman consumer. Besides, there are operational and logistics challenges, though we have already put modalities in place to ensure that we are able to meet consumer demand.” At the moment, back2basics supplies organic produce to reputed grocery chains, retailers, organic stores and gated communities in Bengaluru. Apart from that, the company also exports its products to organic food chains and retailers in other parts of the world. The USP of back2basics lies in its zero wastage policy. “We only harvest those products for which customers have placed orders, thereby, retaining its freshness by the time it reaches them. After harvesting, the produce is graded by back2basics’ B2B clients, who offer a grading premium. We also have liquidation channels, which have been placed for each grade of produce. Additionally, any product that fails to meet back2basics’ quality control standards is sent to these channels to be developed as compost or mulch, and are utilised in the farming soil to generate more value” Madhusudan informs. In the B2C business, all the company's produce is sold through its e-commerce portal (www.back2basics.farm). To ensure the freshness of products, the company makes

sure that the morning harvest reaches customers by the same evening. From laying the seeds to harvest to QC and fulfilment, the entire process is managed in-house. “Our entire harvest starts at 1:30 am in each of our farms that are spread across the rural pockets of Bengaluru. As previously mentioned, we only harvest the produce based on confirmed orders to minimise wastage. Once the produce is harvested, it is loaded in our trucks and taken to our hub where all items undergo two stages of quality control. Once it is graded, cleaned, and sorted, it is segregated by order for each of our clients (both B2B and B2C),” he adds. Furthermore, as an environmentally responsible corporate company, back2basics uses only bio-degradable and eco-friendly materials for all packaging requirements. Once the items are packed, the trucks leave for delivery. He is confident that organic farming will definitely help boost the local economy. “Organic products are gradually being accepted in the Indian market since people have realised that these produce are much better than chemically grown foodstuff. Nowadays, most individuals have become health conscious. Additionally, the increase in demand for organic products has made way for many new ventures like back2basics to disrupt the market with unique offerings, allowing us to transform the general perception of this segment for the better,” he affirms.

FOOD & HOSPITALITY WORLD

TECH TALK

Advantage cold chain India Pilot Study shows how the cold chain can help reduce food loss and carbon emissions along with increasing supply chain profits

nvestment in the cold chain – specifically pre-cooling and transport refrigeration equipment – can reduce food loss by 76 per cent and carbon dioxide equivalent emissions (CO2E) by 16 per cent. Those are the results of a pilot study on kinnow, a type of mandarin, commissioned by Carrier and released recently at Carrier’s World Cold Chain Summit to Reduce Food Loss, held in Singapore. Carrier is a part of UTC Climate, Controls & Security, a unit of United Technologies Corp. The pilot study, funded by Carrier, examined the extent to which the cold chain can help increase the quality, reach and profitability of kinnow, a citrus fruit rich in micronutrients and common to the Punjab region of India and Pakistan, by enabling sales out-of-season and in distant markets. This is an area of critical importance to India, which is the world’s second largest producer of fruits and vegetables, but accounts for just 1.5 per cent of global produce exports due to losses of up to 20-50 per cent of total production. The study was conducted by the Indian School of Business under the direction of the National Center for Cold-chain Development (NCCD) of India and Carrier Transicold India, and in collaboration with Balaji Kinnow, one of the largest aggregators in the Punjab region and the first to use a Carrier pre-cooling system,

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which is designed for the rapid removal of heat from freshly harvested produce. This process is typically done before the produce is shipped to market or put into cold storage. Demonstrating positive value for all stakeholders along the supply chain – growers, aggregators, transporters, distributors and retailers – the study corrects misperceptions that the cold chain requires a complex setup from farm to retail, dependence on other stakeholders to invest along the supply chain, and a high cost of investment. The study also provides a general framework for aggrega-

Demonstrating positive value for all stakeholders along the supply chain – growers,aggregators, transporters,distributors and retailers – the study corrects misperceptions that the cold chain requires a complex setup from farm to retail, dependence on other stakeholders to invest along the supply chain,and a high cost of investment tors and distributors to analyse profitability for any crop when using the cold chain. “The cold chain, simply put, serves as a cross-geo-

graphical bridge between a rural source and distant concentrations of consumption,” said Pawanexh Kohli, chief advisor and CEO, NCCD. “The cold chain is a

modern agri-logistics system that is transformational in its impact and key to bringing about the next agricultural revolution. We look forward to many more, simi-

JAUNARY 1-15, 2017

TECH TALK

The study measured the effects of cold storage and refrigerated transport from Abohar, in northern India to Bengaluru, in southern India, a roughly 2,500 km overland journey that is a four to five-day drive by truck. This allowed for ample analysis of the time and distance-related aspects of cold chain investment. Unlike other fruits, kinnow is available only for three to four months a year, is highly perishable and is grown primarily in a few districts of Punjab. To keep spoilage to a minimum, kinnow is best kept at four to five degrees Celsius and a relative humidity of 85 to 90 per cent. Increasing yield and acreage has meant that production is too large for the local market, but there are challenges in distribution to markets that are further away. “The small percentage of kinnow that is exported to other domestic and international markets is often transported in open trucks, with cumulative losses as high as 32 per cent,” said Pankaj Mehta, managing director, Carrier Transicold India, in announcing the results at the World Cold Chain Summit. “Many markets in India and abroad have never enjoyed a flavorful, nutritious kinnow. The challenge is to convince all the stakeholders that the cold chain is a smart investment with a relatively short payback period.” The study demonstrated

JANUARY 1-15, 2017

The cold chain can help increase the quality, reach and profitability of kinnow by enabling sales out of season and in distant markets.

INDIA

KINNOW

WORLD’S 2nd

Citrus fruit rich in micronutrients, common in the Punjab region of India and Pakistan

LARGEST PRODUCER of fruits & vegetables

4-5°c SEASONAL: Kinnow is available only 3-4 months a year

but accounts for just

1.5%

due to losses of up to 20-50% of total production

of global produce exports

Increasing yield and acreage production is too large for local market

The study measured the effects of cold storage and refrigerated transport from Abohar, in northern India, to Bangalore, in southern India, a roughly 2500km overland journey that is a 4-5 day drive by truck.

FOOD LOSS REDUCTION

HIGHLY PERISHABLE: Best kept at 4-5° C and relative humidity of 85-90%

WITHOUT COLD CHAIN

CULTIVATION

STORAGE

OPEN TRUCK

WET MARKET

CONSUMER

REEFER TRUCK

RETAIL

CONSUMER

WITH

COLD CHAIN

CULTIVATION

PRE-COOLING

RESULTS

COLD STORAGE

CO2E emissions reduced

-16%

The study also assessed the carbon footprint of supply chain activities and found that in comparison with greenhouse gas emissions from kinnow spoilage, cold chain intervention reduced overall CO2E emissions by 16 per cent. “Only around 10 per cent of perishable foods are refrigerated worldwide, yet refrigeration is the best technology, with no associated risks, to prolong the shelf life of perishable food,” said David Appel, president, Carrier Transicold & Refrigeration Systems. “With new technologies and practices for a more efficient cold chain, significant progress can be made to reduce global greenhouse gas emissions, improve cross-border economic activity and help reduce hunger. This is what truly excites us, to serve a higher purpose of making life better for people around the world,” he added. According to a 2015 study produced for the Global Food Cold Chain Council, the introduction of refrigerated technologies in emerging economies can reduce the net greenhouse gas impact of food waste by a factor of 10 to 1.

0.41

487

-76%

RETAIL

TRANSPORT

0.10

FARM

Without cold chain

Cold chain

PAYBACK Pre-cooling equipment:

2 YEARS Refrigerated trucks: (just over)

4 YEARS

Investment in the cold chain – specifically pre-cooling and transport refrigeration equipment – can reduce food loss by 76% and CO2e emissions by 16%

REACH Increase in geographical reach of the supply chain with cold chain investment Bangalore, Russia, Dubai and Bangladesh

408

METHANE TRANSPORT

HARVEST TO SHIPMENT

Without cold chain

Cold chain

PROFITABILITY Transporter profitability was

23%

2 TRIPS PER MONTH based on

from Abohar to Bangalore using the income from the outbound journey with kinnow

For more information about Carrier Transicold, go to Carrier.com or follow @SmartColdChain on Twitter Study was conducted by the Indian School of Business under the direction of the National Centre for Cold-chain Development (NCCD) of India, Carrier Transicold India, and in collaboration with Balaji Kinnow

that the payback for precooling equipment is only about two years while for refrigerated trucks it is just over four years. Government incentives, which were not included in the study, would only further serve the attractiveness of the investment. “This project reinforces government commitment to setting up a cold chain infrastructure for local growers,” said Jaspal Bhatti, government representative, Citrus State Abohar. “The cold chain is new technology for growers. After looking at the potential for this technology, the government has

already announced subsidies related to the cold chain.” Profitability was assessed comparing four monthly scenarios for the selling season, from January-March: two scenarios using open trucks (no refrigeration) for January (scenario 1) and February (scenario 2), and two scenarios using refrigerated trucks only in February (scenario 3), and cold storage and refrigerated trucks in March (scenario 4). In all scenarios, profitability improved for the aggregator, distributor and retailer. In addition, transporter profitability was 23 per cent, based on two trips

amount in pre-cooling based on the preliminary results. “The refrigerated trucks help us to supply kinnows not only to Bengaluru but also for export to Russia, Dubai and Bangladesh,” said Surinder Charaya, owner, Balaji Kinnows, underscoring the increase in the geographical reach of the supply chain with cold chain investment. Mehta reports that distributors and retailers in Bengaluru are also strong advocate of the cold chain for kinnow supply, and one distributor has already made considerable investment in refrigerated trucks and cold storage, while another was beginning to invest in the cold chain toward the end of this study.

CO2e EMISSION REDUCTION

kg CO2/MT sold at the consumer level

Expanding reach and profits

How the Cold Chain Can Help Reduce Food Loss and Greenhouse Gas Emissions

MT of losses / MT sold at the consumer level

lar pilots to demonstrate the wide-reaching advantages of the cold chain.” Besides the economic value, the study also compared the carbon footprint of the kinnow supply chain with and without refrigeration, and determined that the cold chain can have a net decrease in overall carbon footprint when compared with the carbon emissions of kinnow that is lost or wasted.

per month from Abohar to Bengaluru using the income from the outbound journey with kinnow. “There is a strong business case for all the stakeholders to invest in the cold chain for supplying kinnow to Bengaluru in the off-season,” said professor ManMohan S Sodhi of Cass Business School, City, University of London and founding executive director of the Munjal Institute for Global Manufacturing at the Indian School of Business. As a result of the study, Balaji has moved from renting to purchasing refrigerated truck units, along with investing a considerable

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MOVEMENTS Jaipur Marriott Hotel Jaipur Marriott Hotel recently announced the appointment of AMIT SHARDA as director of finance. A veteran in hospitality and finance industry, Sharda brings over 10 years of experi-

Amit Sharda

ence to his new role. His focus in this position will be to plan, develop and implement the internal control, accounting, financial policies and procedures. He began his career with Gorbandh Palace Jaisalmer as manager, accounts in 2006. In his career span, Sharda has also been associated with hotels like Amanbagh and Fortune Select Metropolitan, moving into different capacities. Prior to joining Jaipur Marriott Hotel, Sharda was appointed as director of finance at Holiday Inn, Jaipur City Center.

Renaissance Mumbai Convention Centre Hotel With 11 years of experience in the culinary industry, CHEF CHAM HUN CHAKHAP has joined Renaissance Mumbai Convention Centre Hotel as chef de cuisine at the Chinese specialty restaurant, Emperor’s

Court. Chef Chakhap specialises in Asian cuisine and in his new role, he will be responsible for the daily operations of Emperor’s Court kitchen, right from menu planning, meal preparation, recipe costing, special events, catering and kitchen management to inventory control, staff management, customer service and business and revenue growth. Chef Chakhap began his culinary journey in November 2004, as a hospitality management trainee at Fariyas Resort for a period of six months. Post this Chef Chakhap proceeded to work for various renowned hospitality groups, hotels and resorts.

AlilaDiwa, Goa AlilaDiwa Goa has appointed Chef Prabhash Prabhakaran as executive chef. Chef Prabhakaran possesses 20 years of experience. He started his career with the Taj Group of Ho-

hakrishnan is based at IHG’s UK headquarter in Denham. He has also become a member of IHG’s executive committee. His previous roles have included senior vice president of human resources for Unilever Europe, where he led HR in Unilever’s largest region, which employs over 20,000 people across 35 countries and over 60 factories. Prior to that, he was vice president for talent, learning and organisation for global markets; vice president for reward, talent, learning and organisation for Asia, Africa and Central Europe and vice president of HR for North Africa and the Middle East. Ranjay has worked and lived in destinations including the Netherlands, Singapore, Dubai, London and India.

Shangri-La Hotel, Colombo Shangri-La Hotels and Resorts announced the appointment of TIMOTHY WRIGHT as vice president and general manager and CHRIS MCFALL as director of sales and marketing, for Shangri-La Hotel, Colombo due to open during the second half of 2017. Wright brings with him over 30 years’ experience in the hospitality industry, including senior management positions within Shangri-La Hotels and

WOUTER DE GRAAF has been appointed as general manager of the 223-room Sofitel Singapore City Centre which is slated to open in the second quarter of 2017. Born and raised in the Netherlands, De Graaf has over 25 years of experience in the hospitality industry and has held senior roles at various international hotels in the USA and New Zealand. He first joined AccorHotels in 2008 as general manager at the Sofitel

Resorts. His most recent assignments include general manager positions for Traders Hotel Singapore (now Hotel Jen); Shangri-La's Eros Hotel, New Delhi; Shangri-La's Mactan Resort & Spa among others. McFall will support Wright in Colombo. With more than 20 years’ experience in the hospitality industry in the UAE, UK, Switzerland, US, Thailand and South Africa, McFall's most recent role was with Jumeirah Group as director of sales and marketing for Jumeirah Creekside Hotel, Dubai.

The Siam Bangkok

Chef Prabhash Prabhakaran

tels in South India from 1997 to 2001, where he climbed the ranks to become a chef de partie. After which he relocated to Dubai’s iconic Jumeirah Emirates Towers, and then onto The Chedi Muscat in Oman where he opened a seafood restaurant. Chef Prabhakaran moved from region to region, learning to master international cuisines, before he worked his way up as the executive chef at Anantara, Chiang Mai Resorts & Spa, Thailand.

Sofitel Singapore City Centre

The Siam Bangkok has appointed NICHOLAS DOWNING as general manager. Downing brings pre-opening, operations and corporate based experience to The Siam, with over 25 years in luxury hotels and resorts covering Australia, South East Asia and the Indian Ocean. He joins The Siam Bangkok from Per Aquum where he was Chris McFall

Chef Cham Hun Chakhap

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Timothy Wright

vice president. Prior to that, Downing's career includes appointments with W Retreat Koh Samui, Ativa Hospitality Corp (now SilverNeedle Hospitality), Soneva Gili, Hayman and Palazzo Versace and Hyatt.

The Anam Nha Trang, Vietnam The Anam, a colonial-styled beachfront resort in Nha Trang, Vietnam, has appointed DUNCAN MACLEAN as the general manager. MacLean's career started in 1975 with InterContinental Hotels Group in the UK. Ten years later he moved to Australia with Hilton International and was one of the first foreign hoteliers to work in Myanmar after the first national elections where he spent a further 10 years before working in the hot spots of Kabul and East Timor. He then moved to Vietnam where he has lived for the past decade.

Six Senses Zighy Bay

InterContinental Hotels Group InterContinental Hotels Group has appointed RANJAY RADHAKRISHNAN as chief human resources officer. Rad-

Queenstown Hotel & Spa and was most recently the area general manager of Sofitel New Zealand and general manager of Sofitel Auckland Viaduct Harbour since 2012.

Nicholas Downing

The Six Senses Zighy Bay in Oman has appointed AARON MCGRATH as general manager. McGrath has over 24 years of experience within the hospitality industry. Prior to joining Six Senses Zighy Bay, he was the general manager of Imperial Springs International Summit Hotel in Guangzhou, China.

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weekend

Scene and heard

With Marcellus Baptista

Pride and joy

Prahlad Kakkar, Umang Tewari and Mickey Mehta at the launch of The Junkyard Café

Jazzy junk THE JUNKYARD CAFÉ that has been making waves in the capital came to Mumbai. Inspired by a junkyard, it demonstrated how junk can be utilised in innovative ways. What you witnessed was a world with snazzy interiors, but with a minimalistic touch. The inspiration was vintage garage and old industrial locations with the décor incorporating parking graphics and tyres on the wall and scooters as seats. Lifelike images of Elvis Presley and Marilyn Monroe were also seen on the walls of the café, taking guests down memory lane to the classic Hollywood era. Also seen were junk items like barrels, parts of cars and trucks all of which gave the place a nice vintage feel. Scrap can be chic, you felt, as you heard of live bands, singers and international artists coming up at The Junkyard Café.

YOU COULD TASTE life in style as the Blenders Pride Fashion Tour 2016 came to Mumbai. Seen at Grand Hyatt were models making their style statement in chic neon creations by celebrated couturier Manish Arora. Foottapping music by Midival Punditz featuring Raghu Dixit on guitar and vocals pepped up the proceedings. The shining showstopper was accomplished actor Kangana Ranaut who upped the spirits on the lawn of the hotel. Manish Arora called his collection ‘Indian’ and it turned out to be a line that resonated the spirit of the contemporary Indian woman. The aim, you were told, was to create a harmonious style narrative that reiterated that ‘life is beautiful.’ Well, all was good as guests downed Blenders Pride whisky besides vodka and wine.

Launch cheer

Kangana Ranaut and Manish Arora at Blenders Pride Fashion Tour 2016 at Grand Hyatt

THE CHEER WAS ON at the opening of Vortex South, the new restobar located at Marine Lines. Guests from the TV, music and glamour world were present on the launch night. Seen at the split-level place were Nia Sharma, Ali Merchant, Nandish Sandhu, Rohit Khurana, Vishal Karwal, Manasi and Rohit Roy, Ravi Dubey, Sargun Mehta, Anita Hasnandanim, Rohit Reddy, Srishty Rode, Manish Naggdev Mohhammed Morani, Roopkumar Rathod, Ramji Gulati, Anu Smruthi, Jinesh Joshi, Micckie Dudaaney and Sonali Raut among others. Black Label and vodka infused with apple, plum, orange, lime, cucumber, pepper and star anise and other spices were doing the rounds, complemented by vegetarian food from Chef Gautam Mehrishi.

Sargun Menta and Ravi Dubey at the launch of Vortex South

French flavour PARISIAN PANACHE ARRIVED in the heart of Mumbai as Sofitel Mumbai BKC presented a fantastic French soirée in collaboration with Atout France and Air France. The outdoor venue, Hriday, was the happy setting for a recreation of French tradition and ‘art de vivre’ with an array of cheese, charcuterie, hors d’oeuvres and a delightful dinner. Fine wines from Chateau Timberlay from the house of Robert Giraud, Bordeaux, were in full flow, brought to you by Flipsydee. There was also craft beer from White Owl. The hotel’s executive pastry chef Siddharth Anand, alumnus from Le Cordon Bleu, was there. Sweet music by Reena Vaz and Lindsay Pitter with Anand Vaity on saxophone added to the flavour. Posing for photographs were the dancers from Lido de Paris. French Consul General Yves Perrin; Biswajit Chakraborty, GM, Sofitel Mumbai BKC and Sheetal Munshaw, director, Atout France, were present. Biswajit Chakraborty, Yves Perrin and Sheetal Munshaw at the French soiree at Sofitel

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January 1-15, 2017

weekend

E V E N T S

RECOGNISED FOR EFFORTS Lords Hotels & Resorts bagged seven awards

NORWEGIAN FLAVOURS Yogi Shergill, director, Norwegian Sea Food Council

across different catergories, including 'Best Chain Hotel In Gujarat', at the recent Tourism Awards Gujarat 2016 held in Ahmedabad

and vice counsel; and H E Torbjorn Holthe, The Royal Norwegian Consul General, showcasing salmon product variations at an exclusive salmon cooking demo session in Mumbai

PRESTIGIOUS MOMENT Shwetank Singh, VP, asset management and devel-

CULTURAL HEAVEN Minister of State for Tourism, Priya Sethi (centre) inaugurating the recent J&K Tourism Food Craft and Culture Festival 2016 at Dilli Haat, New Delhi

opment, InterGlobe Hotels (left), receiving ‘Deal of the Year’ award from Uttam Dave, managing partner, Atmanya Projects LLP, at the recent Hotel Investment Forum India (HIFI) 2016 in Mumbai

SEASON OF JOY Renaissance Mumbai Convention Centre Hotel recently celebrated the onset of the festive season with a Christmas Bazaar

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January 1-15, 2017

INDUSTRY SHOWCASE Banarsidas Chandiwala Institute of Hotel Management and Catering Technology recently organised the 15th Chandiwala Hospitality Ensemble

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