Food and Hospitality World (Vol. 5, No. 14) May, 2017

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VOL 5 NO 14, MAY, 2017

HEAD OFFICE FOOD & HOSPITALITY WORLD

Chairman of the Board Viveck Goenka

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Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi

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Food & Hospitality World informs all its readers and subscribers that w.e .f March 2017, the periodicity of the publication has been changed to monthly.

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

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 Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed at King Copier, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act).

Copyright © 2017 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

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BANE OFBAN The fear of retrenchment looms large for the lakhs employed in hotels, bars and restaurants located near the highways

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he hospitality sector, which is just about struggling to recover from the after-effects of demonetisation, has been dealing with a bigger blow – the Supreme Court's liquor sale ban order near the highways. While some state governments like Rajasthan, Madhya Pradesh, Uttar Pradesh and Chandigarh were quick to denotify their highways, Maharashtra took the initiative a bit later to denotify the Eastern and Western Express highways in Mumbai. The fact however remains that every single day the hospitality industry is losing crores of revenue, while the fear of retrenchment looms large for the lakhs employed in hotels, bars and restaurants located near the highways.

We thought this is the right time to focus on those professionals who work in the industry and have turned bartending into an art, and a science.

As India's food and beverage industry evolves through changing preferences, the profession of bartending has also graduated to mixology.

Our cover story focuses on the talented breed to mixologists in the country and their craft. Indian mixologists are looking at international techniques to make their menus unique and creative. There is a lot of innovation in this space, for instance MasalaBar in Mumbai uses scientific equipment like rotary evaporators and distillers to derive new concoctions, while also looking at infusing spirits with spices.

Interestingly, a study of the 2012 alcohol consumption numbers by Euromonitor revealed that India consumed about 1.2 billion litres of whiskey, which was almost half of the total consumption of whiskey in the world. The average age of the customer consuming alcohol ranges between 22- 32 years, a demographic that is well-travelled and knowledgeable about global trends in food and beverage, coupled with a zeal to try something new every time.

At a time the hospitality industry, led by the Federation of Hotel and Restaurant Associations of India (FHRAI), is seeking legal remedies against the SC order, the question remains how it will impact the much awaited upwing period that the industry has been waiting for. April 2017 witnessed Hotel Investment Conference-South Asia (HICSA) and Hotel Operations Summit India (HOSI) return to Mumbai after a gap of few years. Attended by the hospitality leaders from across the country and overseas, there was cautious optimism predicted till 2020. â–

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Contents

8 MOVERS & SHAKERS Bartenders now are no longer just mixing drinks together, their enhanced knowledge about ingredients and the art of mixology has turned them into skilled professionals known as mixologists. This issue of Food & Hospitality World covers the global trends in mixology and how it is picking up as a profession in India's hospitality industry

MARKET ‘CANADA CAN SUPPORT INDIA’S FOOD PROCESSING SECTOR’ Interview with Hon Lawrence Macaulay, minister of agriculture and agri-food, Canada

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FOOD RETAIL

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SPOT LIGHT

THE BIG PUSH INTO B2B

DOORWAY TO TRADITIONS

Identifying HoReCa as a potential market, BigBasket is bullish on expanding in the B2B space and will make significant investments

Dvara at Siruvani, near Coimbatore is a luxury boutique resort showcasing the cuisine and cultural heritage of Tamil Nadu

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CHEF’S PLATTER THE WORLD ON A PLATTER

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Chef Dessi De Vries, executive chef, Four Seasons Hotel, Mumbai continues to learn more about Indian palettes and preferences

HIGH SPIRITS

INTERIORS & DESIGN

A NEW WINE MAP

STAY SMART

Wine expert reveals exciting world wine trends

India's first Pod hotel, Urbanpod has a modern, stylish and minimalistic design that is perfect for the new age traveller

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SPA & WELLNESS THE HERITAGE OF WELLNESS

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Slovenia has a centuries old spa tradition. The healing effects of the country's water resources can be experienced at the mineral and thermal springs enjoyed as baths and inhaling treatments

19 | NEW KIDS ON THE BLOCK The Source at Sula

20 | PRODUCT TRACKER Mad Over Donuts

51 | MOVEMENTS DoubleTree by Hilton, Pune

64 | WEEKEND Scene and Heard

Excellllence – Trust - Qualility

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Cover Story

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MOVERS & SHAKERS Bartenders now are no longer just mixing drinks together, their enhanced knowledge about ingredients and the art of mixology has turned them into skilled professionals known as mixologists. This issue of Food & Hospitality World covers the global trends in mixology and how it is picking up as a profession in India's hospitality industry

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BY MOHIT RATHOD AND SALONI BHATIA

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s India's food and beverage industry evolves through changing preferences, the profession of bartending has also graduated to mixology, wherein bartenders are expected to have more knowledge of ingredients and add innovation to their drinks. This advancement has given mixology its long due attention as a profession as more young professionals are looking to follow it as a career option. Many hotel bars and restaurants now hire professional mixologists to create innovative menus with the right mix of ingredients to add a new dimension to their service. A notable personality in this space and India's first female mixologist, Shatbhi Basu describes it as a journey of knowledge and discovery, from when she began in 1981. She shares, “To take mixology in isolation is a mistake. It has no relevance unless it has a person who understands every element of what goes into the final culmination of liquid

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in glass. It combines history, geography, technique, science and art. Alongside there’s observation, communication skills, psychology and listening skills. Finally an ability to smile through it all. It is this magical combination that allows you to use your skills of mixology while keeping in mind the heritage of the products you are working with and the palate of your consumer. This is what the kids today are beginning to realise. This holds the key to its future in India!”

Hemant Pathak, mixologist and bar manager at Junoon New York believes that mixology as a profession is booming in India.

He is also responsible for creating Junoon's cocktails, spirits and beer programmes, including all the purchasing and inventory control as well as staff training and education.

He says, “Creating cocktails is getting bigger by the day and Indian bartenders are looking at international techniques to make their menus unique and creative. Every hotel

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Cover Story

management college has beverages as the main subject where they cover the basics of bartending. But apart from this, we have quite a few training institutes only for bars in every big city like Sandy Bar Academy in Delhi, Flairlogo in Pune and Cocktail and Dreams in Delhi and Mumbai and few more around the country.” Pathak continues to host workshops where he shares his experience and also teaches the basics of cocktails. His focus is mainly on rare herbs, teas and spices found in various parts of Asia, mainly India. He adds, “At Junoon, mixology is all more spice inspired as we serve it with Indian cuisine.” By engaging in hours of conversation with Junoon’s chefs, tasting their dishes, and listening to their ideas and inspirations, Pathak creates striking and innovative libations, what he calls “glasses of experience,” that best complement Junoon’s culinary offerings.

Molecular and flair bartending dates back to the first cocktail book written in 1862, Bar-Tender’s Guide by Jeremiah P Thomas. He created an assortment of cocktails with unique concoctions, including drinks like the blue blazer. Aman Dua, head mixologist, Massive Restaurants (the parent company of renowned restaurant brands such as MasalaBar, Farzi Cafe and Pa Pa Ya) feels that mixology neither saw innovation nor recognition, till as recent as less than a decade back. He shares, “At most you would witness to a bit of fire play or some smoke being added for instant attention, neither of which really did much to enhance the flavour of the drink or the experience of the

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guest. Over the past few years in India, beverages, along with food, have received prominence from both diners as well as restaurateurs. With globalisation and innovation seeping into the field, guests are open to experimenting with flavours, exploring new horizons and the art of mixology in its true sense. In the past couple of years, conscious efforts have been made by innovative concepts like Farzi Café, Pa Pa Ya and MasalaBar showcasing innovation in the field of drinks.”

MasalaBar uses scientific equipments like rotary evaporators and distillers to derive new concoctions, while also looking at infusing spirits, mixers, etc, with spices for days at length or using dry ice and liquid nitrogen to bring forth aroma of a specific ingredient.

EMERGING TRENDS With Indians coming in contact with various liquors and ingredients during their travels across the world, and even through the television and the internet, there is a further opening up of the industry. Right from molecular mixology to mixology in non-alcoholic drinks, and even combining mixology with performing arts like fireeating and juggling bottles to enthrall the audience. Pathak comments, “The only thing that limits a skilled mixologist these days is his imagination. After many new developments in the advanced mixology world in last few years, the current trend I can see is that simple, classic cocktails are trendy. Chefs are working very closely with

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bartenders to bring their culinary expertise into cocktails; ice game is pretty big.

Simplicity, but artful presentation is in trend.” Affirming this, Basu adds, “Indians are very savvy and well travelled. They woke up to being adventurous more than 20 years ago. It’s that bars have finally understood their customers better and are appreciating trained bartenders more than ever.

Consumers are the reason that we are able to experiment and showcase our skills.”

Mohammad Ali, founded The Mixologist in Goa along with his creative head Joel Pires.

He also judged last year's Mixology Championship at the Food Hospitality World exhibition in Goa and was surprised to see the upcoming talent. He however believes that the props are equally important during a show.

Talking about India's mixology trends, he comments, “Bartending props have stolen the show with regards to ongoing trends. With unique glasses, trays and equipment being used by bartenders to create their cocktails, props have changed the landscape of the bar.

Moreover, the magic of mixology has become a big deal. Illusions behind the bar, science, the use of liquid nitrogen in cocktails, using clear ice and within India, the most notable trend has been the creation of Ayurvedic cocktails.

The trend is also quickly spreading to Europe and America. With healthy living coming to the forefront in pop culture, this trend couldn't have come at a time more right.”

Sharing an interesting insight, Amanpreet Matharu, director of restaurants and bars, Four Seasons Hotel Mumbai, which houses the city's renowned

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MOHAMMAD ALI

SHATBHI BASU

HEMANTPATHAK

founder,The Mixologist,Goa

eminent mixologist

mixologist and bar manager,Junoon NewYork

“India has just opened page two of the first chapter of its mixology handbook”

“Consumers are the reason that we are able to experiment and showcase our skills”

“Indian bartenders are looking at international techniques to make their menus unique and creative”

AER Bar & Lounge, states, “The average age of the customer consuming alcohol ranges between 22- 32 years, a demographic that is well-travelled and knowledgeable about global trends in food and beverage, coupled with a zeal to try something new every time.

Mixologists too are upping their game to create a unique showcase of their cocktails which becomes a visual experience for the discerning customer. Innovative cocktails are definitely on the list of must-try as the Indian customer today ventures out for a more sensory experience.”

TRAINING FOCUS In the recent years, due to the emergence of mixology as a career, there has also been an increasing need for professional institutes. Basu's STIR Academy of Bartending, in Mumbai, was the first academic institution in India to impart training in the art of bartending. Sharing more, Basu says, “We at STIR Academy of Bartending were the first to set up a training

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school for bartenders in 1999. We started the programme as early as 1997 with a seminar and competition for the beverage industry.

Since then many more have gone our way.

The big brands have also seen the relevance of training and have followed through well.

They are investing in building brand loyalty through dedicated teams and master classes.

This can only be good for young professionals wanting to build their careers.”

Alongside Mumbai and Goa, one of the most happening hot spots for mixology in India is Bengaluru, due to growing pub culture and huge IT industry presence. Bar Square Academy in Bengaluru is a well established bartending academy in the city.

Rohan Carvalho, director of Bar Square feels that liquor companies have understood the potential of the India market and are showcasing their premium segment products in cocktails applications via mixology competitions and promotional activities, ultimately raising the bar of mixology in India.

He adds that the training focus is getting

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better. Carvalho says, “Many beverage companies (alcoholic and non alcoholic) have hired experienced bartenders as brand ambassadors whose key responsibility is training service staff on mixology nationwide.

A lot of importance is given to upscale the mixology skills of bartenders through extensive trainings by brand ambassadors.

They have realised that the success of the brand also depends on the person serving it.

Bartending institutions/schools have also contributed immensely in producing well trained bar professionals.”

Basu and Carvalho have also been part of the jury of Mixology Championship at Food Hospitality World show at Mumbai and Bengaluru respectively. Debuted in 2016 at FHW Bengaluru, the championship has been lauded by budding mixologists and established professionals.

Although the positives are outshining the hurdles, there are still several challenges existing in this field of art. As Basu points out, lack of a wider range of products to play

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AMANPREETMATHARU

ROHAN CARVALHO

AMAN DUA

director of restaurants and bars,Four Seasons Hotel Mumbai

director,Bar Square

head mixologist,Massive Restaurants

“Innovative cocktails are definitely on the list of must-try as the Indian customer today ventures out for a more sensory experience”

“Bartending institutions have also contributed immensely in producing well trained bar professionals”

“There is no dearth of talent among bartenders and mixologists in India”

with is the biggest challenge. The levies on imported products, FSSAI norms, the fact that each state has its own excise laws and taxes – all make it extremely difficult for specialty products to come in. Whereas, on the talent front, Dua comments, “There is no dearth of talent among bartenders and mixologists in India as young F&B professionals are well trained in hospitality schools and stay updated with global mixology trends and techniques. However, one roadblock that mixologists commonly face, when creating a cocktail menu, is the unavailability of certain exotic ingredients that are hard to source locally.”

The rapid flourishing of restaurants, bars and pubs has also resulted in numerous job opportunities. According to Basu, within the country the opportunities are quite good with many standalone bars opening doors; hotels too provide ample opportunity.

“However, salaries in India being very low, more and more bartenders prefer to work on cruise ships, the Middle East and even

migrate to other countries in search of a better growth,” she points out.

THE WAYAHEAD A study of the 2012 alcohol consumption numbers by Euromonitor revealed that India consumed about 1.2 billion litres of whiskey, which was almost half of the total consumption of whiskey in the world. And the consumer spending in India is estimated to rise to US$ 3.6 trillion by 2020, which is about three times the spending numbers of 2010, Pathak mentions, “India is one of the largest markets for liquor business and many liquor companies are helping us with world class training for the bar professionals. The future of mixology is very bright as the awareness about the bar mixed drink is quite strong. People already started looking at the bright sight of it. We still have to look at the global mixology to find out new things so I can't say if the one can explore the new trends in India as but definitely Indian bartenders are working hard to get there.”

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Ali shares, “In my opinion, India has just opened page two of the first chapter of its mixology handbook. The industry is still nascent but is consistently picking up steam.

Millennials understand that it is an art and can be further perfected and experimented with and are highly interested in it. India is also a great market for international brands to get involved with. It is a growing market for them and they can take advantage of the increased awareness and knowledge in this market.” Adding to that, Dua comments, “The future of mixology in India is promising and will continue to appeal to the evolving tastes of adventurous gourmands and delight old-school connoisseurs as well. With the new age, well-travelled diners, bartenders and mixologists can showcase their creativity by creating exotic drinks, with unique flavour combinations and explore the art of mixology to complement their culinary experience with innovatively prepared cocktails.” ■

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'Canada has the expertise to support India’s food processing sector' Hon Lawrence Macaulay, minister of agriculture and agri-food, Canada speaks about how India and Canada can work together in the food sector

BY STEENA JOY Your comments on India Canada bilateral ties.

India is a priority market for Canada and our respective countries enjoy strong bilateral commercial relations. Agricultural trade, with emphasis on lentils and yellow peas, is an important part of our trading relationship. Canada is looking to further deepen our trade and investment relationship with India, including through the ongoing Comprehensive Economic Partnership Agreement (CEPA) negotiations. An ambitious CEPA would enhance our growing bilateral trade relationship in a variety of sectors, including agriculture and agri-food.

How can the two countries work together in the food sector?

There are many potential opportunities for further growth. The size of the trade relationship as well as recent scientific and technological advances means Canadian and Indian farmers and companies have a range of options for working together, in terms of technology transfers and in terms of advancement in Indian agriculture.

Continued investment in biotechnology, knowledge sharing and other scientific advancements are some of the areas of cooperation that would support India’s agricultural modernisation initiatives and advance its food processing sector.

For example, AG Growth International, based in Winnipeg, is working with India to establish modern grain storage systems that will prevent spoilage and wastage. This and similar cooperation initiatives will benefit both countries.

Are Canadian companies looking to invest in India's food sector? What is

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Lawrence Macaulay

the amount of investments they are looking at?

Yes, AG Growth International, for instance, based in Winnipeg, Manitoba, is working with India to establish modern grain storage systems that will prevent spoilage and wastage. For more details and examples, please consult with the IndoCanadian Chamber of Commerce.

How can the two countries collaborate towards sustainable growth in the food sector?

It is estimated that world demand for food will grow by at least 50 per cent by 2050. Innovation as well as new agricultural practices will help both countries face concerns regarding resource usage and environmental responsibility. Canada and India can work together in areas of agricultural innovation, including exchanging information on technological advances which can deliver solutions that increase production with fewer resources; and safeguard the environment through new crop varieties that resist pests and drought.

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India is in the process of setting up Mega Food Parks. How can Canada contribute to this development?

Canada has the expertise and technological capability to support India’s initiative to further develop its food processing sector through cold storage solutions and transportation infrastructure.

The regional food-processing centres or ‘Mega Food Parks’ could provide a platform for further discussion and possible collaboration between our respective experts. The Government of Canada welcomes and encourages business to business cooperation. ■

HMPF Convention to be held from Sept 14 in Jodhpur FHW STAFF Mumbai

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ospitality Purchase Managers’ Forum’s (HPMF) seventh anniversary Celebrations, Convention and Awards will be organised at Indana Palace in Jodhpur from September 14-16, 2017. The event will see participation of representatives from seven countries from across the globe, and over 250 hospitality procurement professionals. It will also feature dedicated B2B meetings, insightful panel discussions and international speakers.

The event will also feature HPMF’s Procurement Excellence Awards 2017. ■

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FHW Goa 2017 to be held from June 1-3 FHW STAFF Mumbai

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he 2017 edition of Food Hospitality World (FHW) Goa will be held from June 1-3, at Dr SP Mukherjee Indoor Stadium in the state capital Panaji.

The trade show will feature over 5000 product categories and see perticipation of over 300 international brands. It will also see participation of more than 7000 industry professionals.

Alongside the business and networking opportunities, FHW Goa 2017 will offer insightful sessions based on industry topics. Leading experts and professionals will be part of panel discussions such as

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FHW CEO Speak, Hospitality Think Tank – The GM's Conclave and The Power of Purchase.

The event will also feature its renowned

live workshops and culinary competitions including Mixology Championship, Culinary Challenge of Goa and Professional Housekeepers' Challenge. â–

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Industry seeks relief from SC's liquor ban order FHW STAFF Mumbai

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he recent order of the Supreme Court (SC), placing ban on sale of liquor by hotels and F&B establishments located within 500 metres from state and national highways, has caused an uproar in the hospitality industry, with hotels, restaurants and industry associations reacting strongly to the order. The Federation of Hotel and Restaurant Associations of India (FHRAI) has said that it is exploring legal remedies with regards to order. Whereas, the office bearers of Hotel and Restaurant Association of Western India (HRAWI), the regional arm of FHRAI, have recently met Maharashtra tourism minister Jaykumar Rawal to express concern over the issue.

In a recent move, the Maharashtra government has denotified the Eastern and Western Express Highways in Mumbai, and has handed them to the Mumbai Metropolitan Region Development Authority (MMRDA). As result of this, F&B establishments along the Western and the Eastern Express Highways will now be exempt from SC's order.

Although other states such as Himachal Pradesh, Uttarakhand and Rajasthan have also turned several kilometres of highways into local, municipal or district roads, a significant part of the country still remains affected.

As part of efforts to seek relief, Dilip C Datwani, vice president, FHRAI and president, HRAWI, has said, "Capital intensive businesses like hotels and restaurants work on wafer thin margins. An abrupt cancellation of sale of a core product

will create havoc. Many of the hotels are in heavy debt and they may not be able to sustain this change of regulation."

The World Travel & Tourism Council (WTTC) had also urged the government to co-ordinate a countrywide response to the SC ruling. David Scowsill, president and CEO, WTTC, who was on a recent visit to India, commented, “I do not believe that this ban was aimed at the travel industry. It is an unbalanced approach that will have negative consequences for the country’s economy, as business and leisure customers cancel their bookings in those establishments affected. Businesses within the proposed banned distance, including many hotels, restaurants and bars that serve tourists, will lose customers and revenue. This not only means less income but also means that many people will lose their jobs as a direct result.” ■

'Even with limited usage of oil, the taste remains the same' Shyamal Panchmatia, MD, LB Industries speaks about the benefits of cooking sprays and positive response from the chef community and the hospitality industry

BY SUDIPTA DEV

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What are the benefits of using cooking spray – in terms of how it adds to the taste of the dish and also health benefits?

Ray cooking spray is the regular edible oil in spray dispensing mechanism. Thus, with spray dispense mechanism where oil is sprayed on a pan from few inches away, spreads the whole pan with necessary oil restricting to adequate amounts required for cooking. With this dispense mechanism, the food which was usually required to cook with at least two-three tbsp of cooking oil, is now cooked with less than 10 times oil. Even with limited usage of oil, the taste of the food remains as it is and hence its not just tasty food but also healthy.

for any kind of cooking. For deep frying, it is required to use an air fryer. Shallow frying is not a problem.

Which kind of cooking process is best suited for your spray?

This is a cooking product and can be used

What are the different spray products you are promoting in the hospitality sector and what has been the response

from the industry?

We have been promoting our flagship product- and the response from the hospitality industry has been overwhelming.

We are in touch with leading coffee houses, five star chains, local bakeries and they are using our oil to introduce an additional healthy range of products. We have been able to work along with the industry to make the most indulging recipes by reducing its fat content.

Shyamal Panchmatia

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How are you engaging the chefs' community?

We are taking part in events where there is presence of various chefs and they are able to try our new product. They are aware of cooking sprays, but are now glad that they can use an Indian brand. We are also engaging them via digital media- on YouTube, Facebook, Instagram, blogs. ■

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Kitchen Aid expands commercial kitchen range with a blender twist SALONI BHATIA New Delhi

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n order to expand its product range for commercial kitchens, Kitchen Aid, an appliance brand known for its durability and designs, has launched a new blender in the market - the Kitchen Aid Artisan Power Plus Blender with Thermal Jar Control. Sachin Phartiyal, director, SAARC, KitchenAid- Small Appliances, said, “The new Kitchen Aid Artisan Power Plus Blender features a 3.5 peak HP motor with an added convenience of dual wall thermal control jar that quickly heats blended ingredients in as little as five minutes. It is appropriate to make curries, pastes, soups and sauces. It heats upto 105 degrees using fresh ingredients right from the refrigerator. Some of the special features that make it really stand out are powerful blender, various speeds, self cleaning cycle, stackable jar, ingredient caps among many others. This can easily assist functions in commercial kitchens where work is fast with standard servings.”

The brand introduced the product at Aahar 2017 and received a lot of queries for the product’s uses.

The brand launched its commercial

stand mixers in 2014 and has seen increase in demand. Within stand mixers, there are three current models and one to be launched. Phartiyal added, “The benefit of using a Kitchen Aid stand mixer is that any new attachments introduced are compatible with the old machines.” The brand is now shifting focus on its commercial kitchen range and expanding the products specified for the market. Kitchen Aid products that are already being used in commercial kitchens and hotels are - head stand mixers, hand blender and automatic toasters, coffee brewers, electric kettles among many others. Apart from the distinct colour varieties, the range also includes options in capacity. Kitchen Aid also offers a special range of knives suitable for both hotel kitchens and stand alone restaurants.

Phartiyal stated, “Kitchen Aid knives are priced at lower points as compared to others in the market, but quality standard remains higher.”

An advisory board of renowned chefs advices the board which helps add the smallest of details in new products.

Kicthen Aid will soon be launching a commercial toaster which could produce 250 toasts an hour, a 1HP commercial blender among many others. ■

PHA hosts Telangana Housekeepers Meet FHW STAFF Mumbai

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one day workshop on ‘Trends of Housekeeping’ was organised by the Professional Housekeepers Association (PHA) - Telangana for Hotel & Restaurant Association of Telangana State recently in Hyderabad.

The key speakers were Suchitra Naidu, director housekeeping, group coordination and planning at The Park Hotels and also state president for PFA-Telangana and

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Geetha Sudesh, director services of The Marriot Hotel & Convention Centre Hyderabad and also treasurer for PHATelangana. They spoke about the changing trends in housekeeping, the challenges, best practices and other important subjects.

This was followed by a panel discussion on ‘Cost Control Measures’. The panel members were housekeepers from various hotels of Hyderabad including Suchitra Naidu; Payal Joshi, executive housekeeper, Park Hyatt Hyderabad and also the in-

charge for learning and development for PHA -Telangana; Pawan Krishna, executive housekeeper, Westin Hyderabad; Yogesh, executive housekeeper, Novotel Airport; Rajib Lochan, executive housekeeper, Avasa. The discussion was elaborate and interactive. The panellists shared the various measures of cost control practiced hotels and answered all the queries from the audience.

Joshi gave a brief introduction of PHA and encouraged the participating audience to be a part of the association. ■

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Tasting India Symposium highlights Indian food culture SALONI BHATIA New Delhi

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asting India Symposium, a conference for exchange of ideas between international opinion makers and custodians of India’s food heritage, was recently held in New Delhi.

The three-day symposium witnessed participation of delegates from across the world, who discussed India's food history and traditions. The inaugural ceremony was held at the India International Centre in presence of Amitabh Kant, CEO, NITI Aayog; Rajeev Kohli, director, Creative Travels; Riyaz Amlani, president, National Restaurant Association of India

(NRAI); Sunita Narain, director general, Centre for Science and Environment (CSE), along with Sourish Bhattacharya and Sanjoo Malhotra, the creators of this initiative.

Speaking at the inauguration, Kant expressed his views on the potential of the food industry in India. He stated, “India is blessed with a vast variety of food culture.

The industry is projected to reach 482 billion by the year 2020 and can potentially generate employment of 10 million people.

Organic food is gaining prominence in the country and should be included in government programmes and mid-day meals.”

Commenting on the tourism aspect of

food culture, Kohli mentioned that people travel to explore food. He said, “Food and tourism go hand-in-hand. We need to educate the world about the rich diversity of Indian food that changes every few kms in our country.”

The event also saw the launch of ‘First Food: Culture of Taste’, a cook book that explores India’s rich food diversity. Narain, who contributed to the book, opined, “The current generation needs to learn about the culture of food and not be dictated by international food companies.

Convenience foods, processed food and snack food culture is lacking the flavour.

Food is not about taste, but about nutrition, safety and biodiversity.” ■

GreenR Cafe aims to popularise plant meat in India SALONI BHATIA New Delhi

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reenR Cafe is a modern vegetarian kitchen offering an indigenous array of plant-based proteins or plant meats. Plant meat balls, v-sausage, seitan vchicken, tofu amarnath, jackfruit carnitas, lentil burger and v-tuna are all made from local ingredients like mushrooms, jackfruit, wheat gluten, sweet potato, chickpeas, brown rice, spinach, kelp among others. The concept was introduced by co-founders Nitin Dixit and Mohit Yadav who were inspired by the rise of vegetarian cuisine in California.

Speaking to Food & Hospitality World, Yadav shared, “GreenR is offering modern, vegetarian, tasty and healthy cuisine based out of core plant meats created from local ingredients. As the Indian millennials are shifting to vegetarianism, vegan food and gluten-free diets, it is important to give them options which are not only rich in proteins, but taste good at the same time. Through GreenR we have to contemporise this food concept and take it to a global level.”

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The sourcing is majorly done from northern and southern regions and the materials are easily available. The menu does not consist of any exotic plants that would ultimately add to the cost of the meal. Yadav opined, “The idea is to create

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an experience for the guests who visit in terms of food offerings, quality of materials and ambiance. Therefore the ingredients are sourced locally and kept fresh for consumption.” Adding to the thought behind the cafe, he mentioned, “Being experimental and modern is the need of the times because people want to have more options in the vegetarian cuisine.

Plant meats or proteins are similar to nonvegetarian meats in texture and taste good if served well.”

The brand has partnered with other brands like organic juices from Antidote, natural gelatos from Picco Licko, organic coffee Blue Tokai and hand crafted organic chocolates from Earth Loaf. Commenting on his collaborations, Yadav, mentioned, “GreenR will be a platform which will encourage a conscious lifestyle and therefore we are partnering with brands who are sourcing locally or organically.”

The brand is also looking to associate with boutique properties with similar concepts. It will come up with another cafe in Delhi and has tied up with a wellness retreat in Chennai. ■

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New Kids On The Block

W Melbourne

The Source at Sula Sula Vineyards has announced the launch of its heritage winery resort, The Source at Sula, which showcases a Tuscan theme with views of the vineyards. Surrounded by the Deccan hills and stretching to the Gangapur Lake, the resort has 23 rooms including the Tower Suite and four treehouses. The Source at Sula offers facilities like a swimming pool, tennis court, spa, gym, and restaurant, along with Sula’s signature wine tourism activities – winery tours and tasting sessions with the winemakers. Next door, guests can enjoy

sunset views at the Tasting Room or grab a bite at Sula’s restaurants, Soma and Little Italy. ■

The Rice Mill Cafe-Bar Raya Shankhwalker Architects, a multidisciplinary boutique architecture and design studio based in Goa, has recently launched its own cafe, The Rice Mill CafeBar, located in Morjim, North Goa. The cafe accommodates a kitchen and its herb garden, washrooms, a bar, an indoor seating area and a verandah. The structure of the cafe, with its exposed laterite walls, old art deco grills, wooden trusses and Mangalore tiled roof was built in 1955 and functioned as a rice mill. ■

The Oberoi Beach Resort,Al Zorah Marking the unveiling of Al Zorah, The Oberoi Group has announced the opening of The Oberoi Beach Resort, Al Zorah.

Situated 25 minutes away from Dubai International airport, Al Zorah is a unique destination in the UAE, masterplanned by Solidere International and a joint venture with the Government of Ajman. Nestled within 247 acres of ecological wetland, Al Zorah is home to nearly sixty species of birds and marine life. The Oberoi Beach Resort Al Zorah has been designed by the famous Italian architect Piero Lissoni and the resort’s luxury accommodation includes rooms, suites and villas with private terraces and swimming pools. Guests can choose secluded accommodation or two and three bedroom villas for family holidays. Culinary highlights at The Oberoi Beach Resort, Al Zorah include an international menu and locally sourced seafood cooked using traditional, nutrientconserving methods at Aquario, the sea grill by the beach. The resort also houses a poolside

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lounge. Vinesse is a classic restaurant serving international cuisine, fine wines and single malts. Sensio Spa by Oberoi has private therapy suites and offers Eastern, Western and signature massage therapies, Turkish hammams and Ayurvedic treatments. The resort also has a 24-hour gymnasium and a temperature controlled 80-metre long swimming pool. The Oberoi Beach Resort, Al Zorah also offers private meeting rooms and a 4600-square-feet banqueting space which can host up to 200 guests. ■

W Hotels Worldwide, now part of Marriott International, will open W Melbourne in 2020. Developed in partnership with Daisho Development Melbourne and Cbus Property, W Melbourne will be located in the heart of the city’s shopping and entertainment district, at 447 Collins Street. The expansion into Melbourne marks the second W Hotel coming to Australia, following W Brisbane, which will open its doors in early 2018. Offering 294 rooms, including 40 suites and an "Extreme Wow Suite", W Melbourne will be designed by SHoP Architects from New York, global design practice Woods Bagot and interior design specialists Hachem. The hotel will feature a vibrant bar and restaurant, an AWAY spa, FIT workout facility, and WET indoor heated swimming pool. W Melbourne will also fearture nearly 13,000 square feet of conference, ballroom and meeting space. W Melbourne will join the brand’s portfolio of 50 hotels around the globe, including the recently opened W Las Vegas, W Goa and W Punta de Mita, as well as the soon-to-open W Panama, W Shanghai and W Tel Aviv. ■

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Product Tracker

Cremica Cremica has recently launched Cremica Peri Peri French Fries.

While the classic variant comes with seasonings, the Peri Peri fries are coated with a spice mix. The french fries and combo pack is priced at `40 and `20 for 50 gms and 24 gms respectively. It is available at all the leading stores. ■

Mad Over Donuts

Foodhall Foodhall, the lifestyle food store at Palladium in Mumbai, has introduced a special line of Himalayan salt bricks and salad bowls under its in-house brand Arqa. The Himalayan Pink Salt Block can be used to grill fresh ingredients such as asparagus, root vegetables, mushrooms, seafood and meats; or one can chill it in the freezer to serve freshly made sushi, salads, cheese, charcuterie, or even desserts. ■

Puranmal Foods India Puranmal Foods India has introduced a new bite sized menu of Rabdi Fondue, Gulab Jamun, Chocolate Fountain and Vada Cups under its Petite Bites brand.

The idea is to promote the concept of small servings, extensive variety and the taste of India. ■

VitrA

Mad Over Donuts has introduced a new gourmet line of Belgian liege waffles that will be available across all its outlets, pan-India.

The liege waffles have a fresh, crispy crust with a soft centre. Usually, they are best enjoyed with toppings such as whipped cream, icing sugar, fruit compotes and chocolate. ■

Fingerlix After creating a presence in the food solutions space in Mumbai, Fingerlix, the ready-tocook food solutions brand targeted at today’s progressive homemakers, is now set to expand its presence into Pune. The move is in line with Fingerlix's overall target of spreading to top 10 cities in India over the next 18 months.

Fingerlix aims to serve a wide range of products like batters, mixes, curries, dals, parathas and fully-ready accompaniments to go with them. ■

VitrA has introduced Outline Series that makes it possible to completely change the look of washbasins. This series is characterised by distinctive design and cerafine material that gives a fresh look to bathrooms.

Keeping in mind the ongoing trends, this collection showcases a modern and contemporary look. These washbasins come in five different forms – TV, oval, square, pebble and round – and in five colours - matte black, matte mink, matte taupe, matte white and white. ■

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Marketing Initiative

CAKES OFTHE WORLD Puratos has adopted the ultimate glocal approach of bringing international desserts to the Indian market and offer the best to its clients and the discerning end consumers

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ho can forget Utpal Dutt in that fantastic scene in the 70s movie 'Golmaal' offering Amol Palekar “Mathure ke pede… Agra ka Petha “?

Regional delicacies are not limited to the boundaries of India alone. The world over, foodies identify foods that are from one region or another, like the Sicilian Pizza or the New York Cheesecake, making pilgrimages to eat the local food in the locality where it is famous, all in search of that authentic recipe.

Making it easier to bring the world to your consumers, is Puratos’ glocal approach.

Knowing how much closer the world has become and how global trends sweep across from continent to continent in the flash of an eye, it has become important to stay globally aware while being locally grounded too.

Desserts now are everywhere, global trends and local trends overlap, making everything one sweet ride.

Keeping a firm view on the vast number of Indians who do not consume eggs, ever or periodically, due to religious constraints, Puratos’ Egg Free cakes are the easy option for creating mouthwatering delicacies at the drop of a hat.

With the upcoming summer vacations, it is indeed a great time to be expanding your offerings to meet the demand that harried mothers everywhere face. The option of keeping their kids fed with tasty treats on demand.

CELEBRATING WITH THE RED VELVET One US favourite that has become much in demand and has taken the country by storm is the Red Velvet cake. While the origins are shrouded in debate, regardless of whether it was New York’s Waldorf Astoria that came up with the cake or the slaves celebrated their freedom after the signature of the Emancipation Proclamation in 1853 by

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President A. Lincoln, by eating all sorts of red coloured delicacies, it is one dramatic cake.

Red Velvet cakes are consumed as desserts or as snack in whoopie pies, cupcakes, cake pops at any time during the day at all times of the year. It’s also a special favourite to be served at weddings, for its beautiful red colour.

When served with a liberal dose of frosting, the Red Velvet with its delicate taste is a winner all the way to the bank.

Puratos’ Satin Red Velvet Egg Free is created to sparkle in all its red avatar. Its delicate flavour notes that merge the

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Marketing Initiative robustness of chocolate with the sheer joy of butter in a delectable offering. The Satin Red Velvet Egg Free comes with the perfect mouthfeel and a long lasting freshness makes it a sure-fire crowd pleaser. The Satin defines the wonderful buttery richness that this premix is famous for. Take for example the recently launched Tegral Satin Pistachio Velvet Egg Free, its Persian roots make it a uniquely flavourful dessert. But this also adds a different dimension to the cakes that it produces in terms of taste and flavour. With its extended shelf life and ease of use, creating wonderfully yummy cakes is just a matter of pairing it correctly .

Puratos’ Tegral Satin Orange Velvet Egg Free is yet another example of bringing crisp global flavours to the Indian bakers’ door step. Taking into account the craze that is currently raging across the US, the taste of real California oranges, making a citrusy burst of flavour in every bite. Puratos Satin Crème Cake, Tegral Satin Moist Cake Dark, in both egg and egg free version, is ideally suited for internationally famous treats, leading to number of variations.

They can be adapted to make treats from muffins to cookies to cakes, that are different, yet yummy.

This renewed focus of Puratos at bringing international desserts to the Indian market underlines the company’s commitment to both its customers and to the final consumers who demand freshness while keeping up with international trends.

It is the ultimate glocal approach, and the ultimate Puratos approach!

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Food Retail

THE BIG PUSH INTO

B2B Identifying HoReCa as a potential market, BigBasket is bullish on expanding in the B2B space and will make significant investments as part of business growth

BY MOHIT RATHOD

In its current offering, the company's range of products will be expanded to include meats, private labels, staples, and gourmet for the HoReCa segment

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nline supermarket BigBasket, which entered the B2B space in 2016 when it started selling its fruits and vegetables (F&V) products to traditional grocery stores, hotels and restaurants, has been recently strengthening its focus by expanding its product range for HoReCa segment. The company's move to enter the B2B market was primarily aimed at achieving volumes as margins were thinner in this segment compared to the consumer-focused business. The company has within a short span of time achieved success by becoming the preferred supplier for various hotel chains, multi-cuisine restaurants and caterers.

In its current offering, the company's range of products will be expanded to include meats, private labels, staples, and gourmet for the HoReCa segment.

BigBasket sees that food service in the B2B segment is the next big thing for the retail industry, with a growth of over 12 per cent CAGR. Kanishka Mazumdar, national business head – HoReCa, BigBasket, says, "With our robust procurement and technology in place, this is the ideal time

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Abhinay Choudhari

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for us to foray into this market as the biggest challenge that this segment faces is: transparency in transactions, consistent supplies and value solution in terms of products and services. With our ordering technology we can actually integrate the same with customer's ordering platform; sitting in his office the person can check inventory, rates, time of delivery, fulfillment of orders and timings. Our direct sourcing of fruits and vegetables from farmers creates a huge differentiation in the marketplace. Different payment solutions for customers brings in

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huge flexibility for the customers."

With this expansion phase, BigBasket will be one of the first organised retailers to open exclusive HoReCa backends in Bengaluru, Delhi, Kolkata, Hyderabad, Mumbai and Pune with exclusive cold rooms, vegetable sorting and grading stations, repacking of grains and grocery as per need of customers and delivery from one point. All ordering will be integrated with the company's customer systems, whereas its backend can work as stores with facility to generate auto purchase order as and when stock levels fall below par stocks.

BigBasket is seeing good traction in the HoReCa market, and has already achieved an annual run rate of `100 crore in less than nine months, since its launch. The company plans to scale this business 25 times over the next three-four years. To support the growth, the company is investing in setting up dedicated

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Food Retail distribution centres for this line of business over the next 6-12 months at a total investment of `50 crore.

BigBasket's existing clients in the B2B space includes hotel brands such as Marriott, Le Meridien, Ramada, Westin (Gurgaon), Leela (Gurgaon); Sodexo, Hyderabad International Convention Centre, Savourites, Adigas, Nandana, Wow Momo and Punjabi by Nature, etc.

The company also serves corporate canteens of Tata Motors, Bosch and Scania.

With an expected monthly revenue growth of `50 crore by March 2018, BigBasket will also enter into tie-ups with some foreign meat suppliers, and exclusive tie-ups with major regional mills for pulses and bulk groceries. It will also ink partnerships with NBFC firms for payment gateway solutions.

RETAIL FOCUS Currently BigBasket has four million registered customers and a presence in over

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With this expansion phase, BigBasket will be one of the first organised retailers to open exclusive HoReCa backends in Bengaluru, Delhi, Kolkata, Hyderabad, Mumbai and Pune 25 cities across India. The product portfolio offers a selection of 20,000 products across 1000 brands – from fresh fruits and vegetables, rice, dals, spices and seasonings to packaged products, beverages, personal care products, and meats.

Abhinay Choudhari, co-founder and head of new initiatives, BigBasket, says,

"We have consistently added features to our website and mobile app along the way.

BigBasket is a leader in online grocery with more than 50 per cent market share and aspires to be among the top three grocery retailers in India in the next three to four years. In the past year alone, we have seen over 300 per cent growth and continue to grow by 10 per cent on a month-on-month basis."

In keeping with its line of private labels, BigBasket has recently launched ‘Grow Your Own’ and ‘Organic Dairy’ categories under 'Fresho'. The first product that has been launched under the former category includes Fresho Mushrooms, which can be homegrown while the latter will offer organic paneer and whole milk under its umbrella. The new categories and products will add to BigBasket’s category leadership by giving more choice to its discerning consumers.

Presently, the top three markets for BigBasket's retail business are Bengaluru, Delhi NCR and Mumbai. ■

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Spotlight

DOORWAYTO TRADITIONS Dvara at Siruvani, near Coimbatore is a luxury boutique resort showcasing the cuisine and cultural heritage of Tamil Nadu to the new age traveller. It is the flagship hotel project of VM Hospitality, a company well known for its unique speciality restaurants

BY SUDIPTA DEV

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stay at Dvara Siruvani brings you close to nature and rediscovering the heritage of Tamil Nadu. It is almost an urban retreat, just an hour's drive from Coimbatore city. Earlier a Tamara resort, which primarily comprised of tented accommodation, the property has been recently rebuilt as a luxury resort targeting the discerning traveller. This is the first hotel project of VM Hospitality, the company which has established many unique restaurants in

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South India.

VM Hospitality rebuilt the property to give guests a differentiated experience – the ambience, the décor, in rooms as well as public spaces, all celebrate the cultural legacy of Tamil Nadu. From the antique doorways to traditional artefacts to the cuisine – the whole experience has been curated to offer the guests an extraordinary stay. The inventory is limited to 10 rooms, each distinct from the other, decorated with antiques and artefacts painstakingly sourced from the interiors of

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Tamil Nadu. “We believe that if a resort goes above a certain size, intimacy and personal care is not the same. We took down the tents and built the cottages. The unique feature includes pools in the rooms,” says Uday Balaji, CEO, VM Hospitality.

CELEBRATING HERITAGE The 10 rooms are either mountain facing or garden facing. The mountain facing ones open up to the canal and the hills and have their own little patch of garden with individual plunge

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pool. The garden facing rooms are more intimate with a little courtyard like setting, a wall of lamps, antique wooden swings. All the cottages, restaurant and common public areas have antique doors. The restaurant decorations range from enameled ware to copper and brassware to antique coconut scrappers finding a place of pride on the walls.

The recreation room has DVDs, old Tamil games including traditional snakes and ladders, a little library. It is a fun, quirky room

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with posters of MG Ramachandran movies splashing the walls. While a clay artist has made terracotta horses near the gardens, the interesting rock seating arrangement has been made by a German artist from Auroville.

The property, which was launched post demonetisation, has gradually started attracting guests. “There has been great feedback for the property. Word of mouth publicity has worked well for us,� mentions Balaji. Recently there was a very senior

corporate retreat and the property is being pitched for board meets and senior management conferences. The conference room is suitable for the same. Also, the premises has good facilities for onsite activities and banquets.

DESTINATION FOR ALL There is a deck overlooking the canal where a barbeque can be set up, and is a perfect location for a small party. The second

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part of the resort has a spa, a banqueting space, a herb garden, a butterfly garden, a small aviary. There are activities for children, from pony rides to petting zoo. The lowest deck is the riding deck. “This area is separated from the cottages and if day groups come, the guests in the resort will not get disturbed. We are setting up a few activities with local villages. We will have cycle rides for guests, and nature walks to get the village experience,” mentions Balaji.

A highlight of the stay is the food, for which the group is already well known because of its speciality restaurants in Chennai, Coimbatore and Pune. Breakfast at Dvara is a mix of south Indian and continental, lunch is a Thali. “Every day there is a different Thali to showcase variety of local cuisine. In the evening it is a la carte menu. The package includes breakfast and lunch,” mentions Balaji.

One of the interesting facts of the resort is that it is about 15 minutes drive from Isha Yoga Centre. The recent unveiling of Adi Yogi statue and prime minister Narendra Modi's visit has attracted a lot of attention. Speaking about Coimbatore as a destination, Balaji states, “The city has been an industrial city for a long time. We have a strong education and medical system. There is a lot of potential for medical tourism. Coimbatiore is generally seen as a pass through destination so in terms of tourism it requires a push.”

Tourism highlights include the ancient

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Perur Pateeswarar Temple, food walk, lakes for birdwatching, GD Car Museum, interesting F&B outlets. “The business hotel segment is growing rapidly with a lot of major players entering Coimbatore, leisure-wise destination building needs to be done and Dvara is going to play a part in that. It is a great place to come for a few days as part of a large circuit,” remarks Balaji.

FOCUS OFEXPANSION The next Dvara property will be an eight room bungalow near Bandipur tiger reserve.

“It is a heritage property that has been renovated. Following this is a five bedroom bungalow in Kodaikanal,” informs Balaji, adding that Dvara as a brand will always be in the boutique category because of the experience that VM Hospitality wants to offer to its guests. “We want to remember the guest by his / her name,” he asserts.

Within the next three years VM Hospitality aims to set up 24 restaurant outlets. “We are looking to expand in Chennai and Pune. We are specific about our quality and are not keen to franchise,” points out Balaji.

The group is well known for its unique restaurant projects. It's flagship restaurant outside Tamil Nadu is Savya Rasa in Koregaon Park, Pune. “South of India has a very diverse culinary legacy, we celebrate that and showcase the diversity. A lot of effort went into tracing excellent cooks from small regions in

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South India. We found people the way 'grandma' used to cook. We brought them to our test kitchen in Coimbatore - almost 70 cooks and ran them through trials and finally ended with eight master chefs. We then started working with the chefs and ended up with an extensive repertoire of cuisine - a menu of 80 dishes which had a variety in terms of flavours, textures, aromas,” says Balaji, pointing out that it has been very well received in Pune market, and is much appreciated not only because of its extensive range of exclusive South Indian cuisine from different regions but also for the cultural ambience and décor. The restaurant has kalamkari art, traditional tiles, 100 year old stone pillars.

To popularise Parsi cuisine, VM Hospitality launched Batlivala & Khanabhoy in Chennai followed by Coimbatore. “Parsi cuisine has been restricted to Mumbai, we brought this cuisine to South India, and the restaurants have done really well,” remarks Balaji.

Meena Tai is a Maharashtrian restaurant in Chennai that offers diners extensive and interesting offerings from the state. VM Hospitality has also launched India's first exclusive Ethiopian restaurant in Chennai, called the Abyssinian. "India and Ethiopia have had relationship for thousands of years.

Ethiopia is all about stories," he says. The furniture and artefacts for the restaurant have been brought from Ethiopia. ■

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Chef's Platter

The world ON A PLATTER With more than 22 years of experience in his kitty and having lived in 10 countries, Chef Dessi De Vries, executive chef, Four Seasons Hotel, Mumbai continues to learn more about Indian palettes and preferences. Speaking to Food & Hospitality World, he shares the trends followed by global chefs and his thoughts on India as a maturing market

BY SALONI BHATIA

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hef Dessi De Vries's experience ranges from luxury hotels, fine dining restaurants to Michelin star service. During his early years in the hospitality industry, Chef Dessi developed an affinity for French cuisine. He was soon appointed at the Diner Thus, where he served as a chef and trainer to the royal Dutch family. His love for seafood led to a few years of experience in the Caribbean after which he moved to Asia, to expand his knowledge on the Southeast Asian cuisine. He has been working as the executive chef of Four Seasons Hotel in Mumbai for less than a year and has already learned a lot about Indian spices, tastes and preferences.

Sharing more about his journey in

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At Four Seasons, the chef has put his experience to the best of use in order to create fresh, innovative and modern experiences. He uses contemporary presentation of several cooking techniques, textures and structures

India, he says, “So far it has been a great learning experience, I am learning more about Indian cuisine and palettes. People are at a maturing phase and are

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understanding more about modern techniques. As more Indians are travelling across the globe, their taste is refining and they are experimenting with

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Chef's Platter

new cuisines. Not many are ready for the taste of authentic cuisines but I can see the demand is clearly growing.”

While talking about potential in the India market, he opines, “I was thrilled to work in Bangkok which is a huge market and am surprised to see the growing potential in Mumbai. However, one of the main challenges here as a chef is the availability of products. We try and use the local produce as much as possible but there are some special authentic dishes that only require imported products.”

At Four Seasons, the chef has put his experience to the best of use in order to create fresh, innovative and modern experiences. He uses contemporary presentation of several cooking techniques, textures and structures all together through a well balanced taste while respecting each ingredient. Having worked with several Indian clients and guests while in Bangkok, Chef Dessi is familiar with the demands and flavour preferences of the Indian palette. He adds, “I will continue to follow the corporate standard at the hotel, but also move towards research and development.

We have already been awarded in the past, but I hope to create, improve and implement new patterns at all times.”

Talking about one trend that is catching up from the global kitchens, he says, “Chefs are seen going back to the basics, be it South East Asia, Europe or the US markets. It is now important to retain the quality of the product with focus on the plate. Chefs have learned to respect the ingredients and understand textures, flavours to a deeper level. No one plays around with the authenticity of a dish and prefers to present it with less changes.”

Chef Dessi who has been classically trained in French cuisine shares that he enjoys learning more about Indian ingredients and dishes. He mentions, “Over the period of time, I have come to develop my own style of cooking. But nowadays, chefs are modernising to play with textures and structures in order to create their own cooking style. I think more molecular techniques will continue to stay in the kitchens while the biggest growth curve will be seen in the stand alone restaurants.” ■

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Chef Dessi De Vries

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ANEWWINE MAP Wine expert reveals exciting world wine trends

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ine expert and co-host of The Wine Show Joe Fattorini worked with Celebrity Cruises to scour the world for the most exciting, up-and-coming wines that are perfect to swap for old favourites. From volcanic wines to Champagne-quality without the Champagne price tag, you’ll find something new and exciting to impress your

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friends with next time you’re handed the wine menu.

Each alternative wine has been chosen

by Fattorini to match the tastes and styles of some of the UK’s favourite wines – such as Pinot Noir, Shiraz and Sauvignon Blanc.

Use the handy wine map to help discover delicious wines from places you may not have expected such as Canada, Greece and Tasmania.

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SWAP PROSECCO FOR FRANCIORTA FROM ITALY Franciacorta's been referred to by some as ‘Italy’s Champagne’ as the method and grapes they use to make it are the same as those in the Champagne region – but it’s much more affordable.

Fattorini says, “More serious than Prosecco and made in the same way as Champagne… it’s warmer, more generous

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and fleshier. It has a personality of its own and I know plenty of people who much prefer it to both Prosecco and Champagne.”

SWAP PINOT NOIR FOR FRAPPATO FROM MOUNT ETNA Volcanic wines are all the rage at the moment, so if you’re looking to impress someone with your wine choices – this is a great option. Wine from Mount Etna offers

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delicious and complex flavours due to its steeply-sloped vineyards on the side of the mountain coupled with the highly nutritious volcanic soil. Look out for Frappato from this region, it’s a versatile, medium bodied style that is best served slightly chilled with light meals such as salads and grills, which will suit people who can’t get enough of Pinot Noir at the moment. Fattorini says, “Like a warm-climate Pinot Noir, with delicious

strawberry fruit and a versatile, mediumbodied style.”

SWAP SAUVIGNON BLANC FOR CALVET FLEUR BARON FROM BORDEAUX You may not be surprised at a suggestion to try a wine from Bordeaux, but while the region is famed for its reds – it’s their white wines you must try this year. Sauvignon Blanc is a firm favourite for many at the

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moment, but if you’re looking for something a little more interesting then a white from Bordeaux, such as Calvet Fleur Baron, is a great, refreshing choice. Fattorini says, “The area is better known for its reds, but their whites are delicious, complex and smoky.

This is one of my favourites!”

Each alternative wine has been chosen by Fattorini to match the tastes and styles of some of the UK’s favourite wines – such as Pinot Noir, Shiraz and Sauvignon Blanc

SWAP RIESLING FOR CANADIAN RIESLING FROM BRITISH COLUMBIA Thanks to climate change, wine production is marching ever northwards into regions that were previously too cold.

Wonderful Pinot Noirs and Chardonnays can be found from British Columbia with their own unique styles which reflect the area, but if you’re going to try one this year, make it a Riesling from this stunning mountain region.

Fattorini says, “What’s so wonderful is that winemakers are finding their own, bigger, richer distinctive style. Reflecting the climate and soils of British Columbia.”

SWAP CHAMPAGNE FOR JANSZ CUVEE FROM TASMANIA Another cooler region that is coming into its own, this temperate climate is perfect for sparkling wines. The Jansz vineyards were the first to make sparkling wine in the traditional Champagne method, and have coined the term ‘Méthode Tasmanoise’.

Fattorini says, “A great, ripe alternative to Champagne. Don’t expect it to be the same. It has more fruit and ripeness. But it’s a gorgeous wine.”

SWAP PINOT GRIGIO FOR PICPOUL DE PINET FROM RHONE VALLEY Picpoul is a fresh, fruity grape from Southern France with a ripe, juicy flavour and just a squeeze of citrus to make the perfect seafood wine. It’s hard to miss, just look out for the distinctive slender green bottle with a cross embossed on it.

SWAP YOUR FAVOURITE SWEET WINE FOR VINSANTO FROM SANTORINI Sweet wines are having a bit of a resurgence at the moment, if you’re going to try the trend this year why not be bold and sample one from somewhere a little more surprising. Another on-trend volcanic choice, Vinsanto from Santorini is the region’s delicious sweet wine. The distinct and funky flavour is influenced by the ash and pumice

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FO O D & H O S P I TA L I T Y WO R L D

from volcanic eruptions from years ago.

Fattorini says, “A sweet wine aged for anything between 4 and 40 years in barrels making an unctuous, complex, multi-layered wine.”

SWAP SOAVE FOR DORONA FROM VENICE When you think of Venice you may think of canals, gondolas and breath-taking architecture. What might not spring to mind are vineyards, but nestled in the lagoon just by the city is a vineyard within the ancient walled monastery of Venissa. This is where Dorona, a medieval grape, is produced and uniquely bottled with a single gold leaf label – Fattorini recommends it if you fancy an earthier, more complex Soave-like wine.

Joe Fattorini

About Joe Fattorini Between researching his MPhil on Food & Religion and teaching Structuralist Food Theory and Hotel Valuation Models, Joe Fattorini wrote the world’s first textbook on selling and marketing wine in restaurants. A book still used in universities over 20 years later. In 2016 he was a nominee for the Wine and Spirit Education Trust Outstanding Alumni Award

SWAP SHIRAZ FOR GRENACHE FROM RHONE VALLEY 2017 will see a big focus on Grenache, and it’s the Southern Rhone Valley that is making some of the most exciting ones out there. These juicy and hearty options are perfect for Shiraz-lovers looking for something with class that are also great value. Fattorini says, “This is the incoming age of Grenache. Wineries in Southern Rhone Valley are making Grenachedominant reds with class, panache and yet still good value.”

SWAP CABERNET FRANC FOR MENCIA FROM NORTHERN SPAIN For a fruity and bright red that you may not have tried before, Mencia from Northern Spain is a great choice. Spain as a whole is a really exciting wine region this year, so make sure you try at least one to stay ahead of the wine-curve. Fattorini says, “If you love fruity and bright reds, then you must dig out Mencia.

All wine lovers should be looking to Spain as it’s a wine lover’s paradise at the moment.” ■

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In Focus

HOSPITALITYCONNECT

With strong discussions which are synonymous with Hotel Investment Conference – South Asia, its 13th edition garnered greater industry interest, particularly from domestic players in the times of major industry developments

BY MOHIT RATHOD

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he 13th Hotel Investment Conference – South Asia (HICSA) 2017 held at Grand Hyatt Mumbai from April 5-6, witnessed detailed industry insights amidst the recent major developments concerning the hospitality sector. This year's edition saw around 10 per cent increase in registrations and a record footfall of property owners, specifically from the Tier II markets such as Indore, Agartala among others. Domestic participation (84 per cent) outshined international participation of 16 per cent this year.

However, Singapore, which is one of the important hubs in Asia Pacific's hospitality industry, contributed to 23 per cent of international participation.

The numerous programmes at HICSA 2017 deliberated on diverse topics in the current industry scenario, with multiple perspectives. Sharing a recap of the last 20 years of the hospitality industry in India, the two-day event kicked off with a keynote address by Manav Thadani, chairman – Asia Pacific, HVS (the organising company for HICSA). Titled, 'Manav Thadani – Uncensored', the session highlighted the various changes in the industry through a timline-format presentation. Thadani commented, "A third of the world's

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population has online presence, which is the single biggest change in the last 20 years.”

Another challenge pointed out was energy consumption and costs. Thadani also introduced HVS' SaaS based platform which provides an outsourced energy analytics solution that enables hotel owners and operators to identify and reduce the variable components of utility spend.

Although the product is currently largely sold in the US market, Thadani indicated that the company can now speak to big brands outside the US. Day 1 of the two-day knowledge intense platform also hosted various panel discussions, which saw leading industry professionals coming together to discuss the challenges and pave way for sustainable business. The first panel discussion of the day, 'What makes India tick?', moderated by Dilip Puri, MD – India and regional VP, South Asia, Starwood Hotels & Resorts (now Marriott International), focused on India-specific points such as the latest liquor ban order, skills, and online travel businesses. The panel was participated by Deep Kalra, chairman and group CEO, MakeMyTrip; Arun Nanda, chairman, Mahindra Holidays and Resorts India; and Peter Kerkar, group CEO, Cox & Kings.

Kalra, while commenting on the liquor ban order, said that if the government had focused on tourism, this move wouldn't have been taken. However, it is to be noted that the move was a Supreme Court order.

Whereas Nanda pointed out at insufficient developments in the skills segment. He said, "We must not just critise, but also take initiatives on skill development. There is a need to skill people and a lot more has to be done, and the hospitality industry is equally responsible to contribute."

The subsequent session, 'Travel & tourism in South Asia: A global view', was addressed

by David Scowsill, president and CEO, World Travel and Tourism Council (WTTC). Scowsill opined that India's travel and tourism market is in a good shape globally, and the government needs to prioritise the maximum growth of this industry. "We must work with the government to development the sector in India. One out of 11 jobs in India is supported by this sector and over the next 10 years, the country will need additional nine million people," he said while lauding the government's efforts such as e-Visa, regional connectivity scheme, Incredible India and more.

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Other sessions on the first day included 'The global CEO panel' and 'Owner powerhouses'. Ajit B Kerkar, chairman, V Hotels was recognised with 'HICSA Lifetime Achievement Award 2017'. The evening also witnessed various hotels bagging accolades across categories at 'HICSA Hotels of the Year Awards 2017' and 'HICSA Deal of the Year Award'.

On Day 2, the first panel discussion, 'Institutional capital chasing hotels: Timing the entry and exits', was moderated by Saurabh Gupta, MD, HVS Investment Advisory; the panelists were Gaurav Bhushan, global chief development officer, AccorHotels; Jonathan Vanica, MD, Asian Special Situations Group, Goldman Sachs; Saurabh Chawla, chief development officer, Louvre Hotels Group; and Vineet Sekhsaria, executive director, Morgan Stanley Real Estate Investing. AccorGroup is in the process of inviting institution capital to grow its real estate portfolio. “Our key focus now, even in India, is to build scale,” said Bhushan, adding that the market in hospitality is changing rapidly along with the customer's buying patterns. Sekhsaria disclosed, “We are keen to invest in India but the prices are challenging.” Following this was a session titled, 'Growing a company',

by Michael Issenberg, chairman and CEO – Asia Pacific, AccorHotels, who discussed the

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Scowsill opined that India's travel and tourism market is in a good shape globally, and the government needs to prioritise the maximum growth of this industry

industry scenario in Asia Pacific and shared AccorHotels' journey in the region and strategic plans.

Addressing the challenges of the hospitality industry in India, the panel discussion – Breaking the barrier called 'India' – saw Peter Henley, CEO, Onyx Hospitality Group; Navneet Bali, chairman, Meininger Hotels; Alan Watts, COO – AMEA, InterContinental Hotels Group; K B Kachru, chairman, Emeritus and principal advisor, South Asia, Carlson Rezidor Hotel Group; and moderator Uttam Dave, managing partner, Atmanya Projects identifying the barriers in this market and the way forward. However, the panel affirmed that there are less barriers now, compared to a decade ago; and there are only challenges which can be effectively dealt

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with. Bali commented, "India is not unique in terms of challenges; they are presence in other markets too. An important way to sustain in the India market is that companies have to be physically present in the country, through offices. You have to be in the market and execute plans. It is also important to find the right partner in the market."

Sanjay Sethi, CEO and MD, Chalet Hotels / K Raheja Corp, was the moderator for a high powered discussion 'Why are we struggling with room rates?' , which saw had imminent panel members like Ajay Bakaya, MD, Sarovar Hotels and Resorts; Peter Fulton, group president - EAME and SW Asia, Hyatt Hotels Corporation; Rajeev Menon, chief operating officer - Asia Pacific (excluding Greater China), Marriott International; Chinmai Sharma, chief revenue officer, Taj Hotels Palaces Resorts

Safaris, Shantha De Silva, head - South West Asia, InterContinental Hotels Group and Ritesh Agarwal, founder and CEO, OYO Rooms. Menon acknowledged that in the last few years the leisure destinations have outperformed rates in city hotels, adding that there is an opportunity now to push the rates. “As an industry we need to take advantage of demand factor to drive rates,” mentioned De Silva. Unfortunately, considering that a lot of business is negotiated, hospitality companies are mostly not in a position to say no to big accounts. “We are in a difficult situation, there is no price point, your price point is what the customer is willing to pay you,” stated Bakaya. For OYO rooms 99 per cent of business comes from brand webite and app, and one per cent through travel agents, consequently, according to Agarwal pricing

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HVS' SaaS based platform provides an outsourced energy analytics solution that enables hotel owners and operators to identify and reduce the variable components of utility spend is controlled in all their hotels.

Numerous concurrent sessions were also held in addition to panel discussions on Day 2.

The session on 'The Business of Leisure & Wellness' was moderated by Mansi Bhatnagar, MD - India, HVS Marketing Communications and MD, Templatolio, while the panel members were Bob Puccini, president and CEO, Puccini Group; Kunal Lalani, group MD, GroupMega; Ritesh Reddy Mastipuram, founder and MD, O2 Spa and Siddharth Shetty, director, Escenza Wellness. Skill shortage is one of the challenges in the industry. Lalani remarked that if wellness has to move forward it has to be looked upon as a separate revenue model, not just an add on in overall hotel package. Other sessions held alongside included 'Mid segment brand value

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proposition', '3 Rs of a hotel: How to Renovate, Rejuvenate and Reposition a hotel?', 'The return of franchising', 'Build or buy: How and where?', 'The great Indian hotel debt' and more. Speaking at the session on hotel debts, Nitin Arora, senior vice president – CCG, Axis Bank, shared that banks generally prefer to lend loans to mid segment properties in Tier II markets.

Whereas, the panel discussion, 'The future of hotel real estate', shedded light on the real estate scenario in the hotel industry.

The two-day event ended with an insightful discussion on the luxury segment in the country. Moderated by Kapil Chopra, president, The Oberoi Group, the session saw participation by renowned industry leaders such as Dipak Haksar, CEO – hotels division, ITC; Shafi Syed, chief development

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officer, Jumierah Group; and Rajiv Kaul, president, The Leela Palaces, Hotels and Resorts among others. The panelists shared their respective company's focus and insights. Haksar stated, "When we came in the market, we realised that we can either grow in numbers or have sharp focus. Over the years, we have expanded and augmented capacities. ITC's initial objective was business market, but now we are focusing on leisure segment." Responding to a question, Syed shared that Jumeirah Group is open to foray into the India market.

"It makes sense for us to come to India. We are open to both, ownership model or management contracts. In Dubai this year, we will focus on micro locations." ■ (With inputs from Sudipta Dev)

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BUSINESS TRENDS FOR THE FUTURE The 5th Hotel Operations Summit India 2017, held in Mumbai recently, saw hospitality industry leaders discuss and deliberate how evolving industry trends are impacting their business operations

BY SUDIPTA DEV

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he fifth Hotel Operations Summit India 2017, returned to Mumbai recently with many power packed discussions and predictive presentations. Giving his views on 'The Indian Scenario: Opportunities and Challenges', Ashwini Kakkar, executive vice chairman, Mercury Travels, spoke about the mega trends in travel. “A billion travellers today will be 1.5 billion international arrivals across the world by 2025. On the domestic front there will be phenomenal increase in travel, part of it largely contributed to increasing affluence.” Further corporate travel will grow by 7.6 per cent per annum in the next 10 years. Asia will become the crucible of global travel, as one-third departures and arrivals will be from Asia.

Currently the third largest domestic market for airlines in the world, the next few

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years will see 783 aircraft deliveries. “What will it do our hotel business with so many people travelling,” queried Kakkar, stating that more than 60,000 rooms will be added.

According to him an eagerly awaited leveller will be the GST. One of the highlights of the day was the presentation by Achin Khanna, MD consulting and valuation – South Asia, HVS. Remarking that demand in the sector is growing at a healthy pace, Khanna stated that the industry has not reached a saturation point. Retracing the cycles (upswings and downswings) that the hospitality industry has been going through the last two decades, he shared that 2017 – 2020 will be a period of upcycle. “A lot of leisure hotels are performing well. Mumbai remains the strongest market in India with 77 per cent occupancy; 2000 more rooms are coming up in Kolkata which

might see a glut; while Pune is a comeback market with 1400 rooms planned,” informed Khanna.

Dr Satish Jayaram, principal, IHM Aurangabad who is also a well known expert on hospitality revenue management, presented 'Prescriptions from the revenue doctor'.

Highlighting how digital disruption is affecting revenues, he said, “Airbnb has changed everything as it has changed the locus of control – to the customer. Everybody talks about disruption, looking at Airbnb we know that we are now in the age of the customer – as control is relegated to the people. It is time to start thinking differently about businesses.”

This customer participation is an outcome of digital living.

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FUTURE FORWARD 'Hospitality 2030: A journey into the future' by Nikhil Nath, founder & CEO, Knowcross Solutions highlighted the metamorphic new developments in the global hospitality sector in the next 13 years.

By 2030 global tourism will double in size, but it will not be proportionately distributed.

India outbound will grow from 13.3 million (2016) to 91.2 million by 2030.

“It will also be a world of alternate accommodation – the power of disruption.

By 2025 Airbnb, which has more money to spend than any other hotel chain, will grow by more than a billion room nights,” said Nath, pointing out another interesting development – that rooms will not be sold by night, with average length of stay being 14 hours. People will look for unique travel experiences.

LEADERS SPEAK The Leaders' Panel discussion moderated by Manav Thadani, chairman – APAC, HVS included notable personalities from the hospitality industry – Ajay Bakaya, MD, Sarovar Hotels and Resorts; Dipak Haksar, CEO Hotels Division, ITC Limited; Kurt Straub, VP operations, Hyatt Hotels; Neeraj Govil, area VP – South Asia, Marriott International; Raj Rana, CEO – South Asia, Carlson Rezidor Hotel Group.

Replying to Thadani's question if budgeting process can be fairer, Bakaya agreed that though budgeting process is tight, sometimes owners request to change and it is worked out. According to Rana, the best part of the job entailed renewing the contract with owners. “The worst part – when you see deserving talent leave the hotel,” rued Rana.

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One of the important aspects that came up during the discussion was whether hotels should focus more on profit management or revenue management. Pointing out that one cannot be done without the other, Rana averred that the focus is profit. Bakaya added that in the mid market segment, it is critical to watch every expense carefully.

Marriott with its 15 operating brands, has a good distribution across the segment in terms of brands and geographic spread – from full service to moderate to medium.

“There is more development in moderate to mid segment in tertiary markets. The biggest driver of growth is business travel, close to 75 per cent of revenue comes from this segment. But leisure is growing also and resorts are the norm,” mentioned Govil.

GM's of leading hotel brands shared their views on a common dilemma – loyalty to the owner or the brand. The panel members were Anuraag Bhatnagar, multi property VP luxury – India, Marriott International; Chetan Bhatnagar, GM, Fortune Select Exotica, Navi Mumbai; Shridhar B Nair, GM, The Leela Goa; Vishal Jamuar, GM, Radisson Blu Resort & Spa Alibaug; Vikram

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Reddy, regional VP and GM, Four Seasons Hotel Mumbai. Nair mentioned that when The Leela Goa changed ownership, he was the part of the team that set up the management contract. “It has to be comprehensive and clear,” he asserted.

Reddy averred that when a hotel opens, the GM has to manage the expectations of the owner from the first day, while Bhatnagar remarked that the first 18 months for a hotel are very critical. “There should not be a case of over promise and under delivery,” warned Jamuar.

The panel discussion on loyalty programmes revealed the range of offerings from leading hotel brands. The panel members included Arif Patel, VP sales, marketing, distribution and loyalty – India, AccorHotels; Khushnooma Kapadia, area director marketing – South Asia, Marriott International; Rajshree Bakshi, VP marketing, Taj Hotels Palaces Resorts Safaris; Vikas Ahuja, sr VP marketing, The Oberoi Group. “There are some key principles to maintain a loyalty centric culture, today's traveller is not just a traveller but an explorer,” remarked Kapadia. ■

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Tech Talk

'STAAH HELPS HOTELS MAXIMISE ONLINE REVENUE POTENTIAL' Partnering with more than a 1000 properties in India, STAAH is a New Zealand headquartered technology company offering cloudbased channel management and booking engine for accommodation providers.

Tarun Joukani, Managing Director, STAAH India, on how the company is providing cost-effective one-stop solutions to its growing clients base in India

BY SUDIPTA DEV What are your key product offerings for the Indian hospitality sector?

STAAH offers a suite of technology products that are aimed to helping hospitality businesses optimise online distribution and maximise their online revenue potential. This is done through a wide range of product offerings, including an industry-leading channel manager, a booking engine, website development with designs and tools that are geared to meet the unique needs of the hospitality sector, and a gift voucher management system that is tailored to the needs of accommodation providers and restaurants. India is a key market for STAAH. All products are available in India. In fact, the products are

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co-developed and advanced features added in conjunction with our Indian clients.

The gift voucher management system – Gift Voucher Engine – is the latest addition to our product range and allows properties to easily set up and manage an online shop for gift and cash vouchers. It is already being successfully used by properties around the world, including the Lemon Tree Group of Hotels, the Bawa Group of Hotels, CPG Hotels and Mayfair Hotels & Resorts in India.

Which is your most important client segment?

Independent hotels and hotel groups largest proportion of our client base in

India currently. Having access to our topof-the-line, affordable technology solutions and being supported by an India-based team to service their needs and trouble-shoot is a huge bonus for these accommodation providers.

What kind of leverage does your channel management products provide to large operators?

Larger operators and accommodation chains will benefit from using the STAAH Max Channel Manager. Once installed it becomes the central cloud-based platform to manage rates and inventory for one or multiple properties. Extremely intuitive and easy to use, there is little training needed to start using it in a manner that

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improves operational efficiency that is particularly crucial for larger operators.

The platform has an in-built analytics system that provides insightful and easyto-read reports that are handy for both revenue managers and senior management who’re looking for a single view dashboard of the business’ online performance.

Since it has been developed by a team that has been associated with the distribution of hospitality products for decades, we have our finger on the pulse of the market, what it needs and future trends. This means integrations and product development are quicker and intune with the needs of properties. For a business that wants to remain competitive in this dynamic environment, this is critical.

Complementing our Max Channel Manager is the Max Booking Engine, which is customisable and responsive to a group’s need. Most importantly, its many features include the ability to make a trip itinerary and book multiple hotels – something larger groups cannot ignore. It is available in multiple languages and currencies.

How can boutique hotels, smaller resorts, independent properties get benefited by implementing your solutions?

For smaller resorts and independent properties that are typically resourcecrunched, we are a cost-effective onestop-shop for all their online distribution and growth needs – an integrated platform to service their reservation management requirements.

Our product suite can be customised to meet the unique needs of smaller properties, enabling them to ‘be seen’ through our Instant Channel Manager that opens up distribution of their accommodation to more than 100 OTAs and major GDS, also integrating with major payment gateways and property management systems that they may already be using. The ConvertDirect Booking Engine is a flexible and easy to use system that helps properties grow their zero-commission, direct bookings.

Between the two systems, features such as insightful reporting, tracking

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channel and reduces the chances of manual errors. ● Insightful reporting leads to data-led strategy decisions on online distribution and growth. ● An integrated platform to manage the booking management needs of all properties in the group.

Tarun Joukani

Having access to our top-of-the-line, affordable technology solutions and being supported by an India-based team to service their needs and trouble-shoot is a huge bonus for these accommodation providers competitor rates and installing a widget on the website that displays key OTA rates, helps optimise online revenue.

STAAH’s InstantWebsites has been developed keeping in mind smaller properties. It makes building highperforming websites a breeze and has a very simple content editing system.

For a growing hotel chain what are the biggest advantages of cloudbased channel management solutions? ● Instant and quick update of inventory and rates across all channels with the press of a button. ● Accessible anytime, anywhere and even on-the-go with the STAAH app. ● Operational efficiency - a cloud-based channel management cuts out hours needed to manage multiple online

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What has been your focus on innovation?

The travel and booking landscape has completely changed in the last few years.

How we find our next travel experience, how we research, where we book it...it’s all changed, redefined first by the advent of faster internet and now by mobile. As a major Google study says about mobile, “It's fractured the consumer journey into hundreds of real-time, intent-driven micro-moments.” It is important now, more than ever before, for brands to be relevant at each stage of this fractured consumer journey and be completely flexible to meet their needs to remain competitive. Our product innovation has been centred on this dynamic environment, providing hospitality businesses the tools and platforms they need to increase their digital footprint, maximise their online growth and remain ‘relevant’ to their core audience.

Your perception of the Indian hospitality market and how STAAH solutions are uniquely positioned to help hotel businesses?

We’ve spoken about dynamism and technology being a disrupter in the hospitality and travel sector. This is also true of India and forward-thinking hospitality businesses, be it the small independent property owners or larger chains, with an eye for innovation are bound to turn some of the challenges into opportunities.

And that’s where STAAH fits in. We are well placed through our suite of technology products to help hoteliers deal with concerns around aggregators or address the shifting consumer mindset that is seeking authenticity and personalisation. We offer technology that the consumers are ready to adopt and what will drive real value to hoteliers. ■

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Spa & Wellness

THE HERITAGE OF

WELLNESS Slovenia has a centuries old spa tradition. The healing effects of the country's water resources can be experienced at the mineral and thermal springs enjoyed as baths and inhaling treatments

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lovenia has around 100 natural thermal springs with temperature ranging from 32 to 73°C. Living (Slov.: iva) water can be found everywhere, giving the name to iva, the Slavic goddess of love with her very own temple set up in the middle of Lake Bled.

From Ljubljana and central Slovenia, it takes only an hour or two to drive to the south, east or west of the country to relax in the thermal mineral or salt waters. The three directions respectively lead to the Alps, the Mediterranean Sea and the Pannonian plains.

The mountains are abundant in fresh spring water from the Alpine rivers, lakes and waterfalls invigorate the body and mind, the sea water with its brine and salt-pan mud has a cleansing and refreshing effect, and the thermal water from under the hills of the south-eastern Slovenia soothes and regenerates. As many as 15 certified Slovenian natural spa resorts rank among the top Slovenian tourist destinations.

CENTURIES OLD TRADITIONS Although the Slovenian nature, marked by the vividly green colour that comes from the many water resources, has an intrinsically calming effect, the deep thermal springs add a unique quality to the country and help visitors improve their health. The synergy resulting from the combination of natural resources, the hundred years of spa tradition, and the art of wellness and health programmes provides

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more than a perfect platform for an active holiday. Slovenian spa resorts are ranked among the top spas in Europe and worldwide.

By continuously complementing and refreshing the range of services, the spas play an increasingly important role when it comes to the vibe, culture and cuisine of the local environment.

In Terme Cate , which is the largest thermal pool complex in Slovenia, the wellness services in the modern health centre go hand in hand with the cuisine, wine and sports experiences. The nearby spa of Dolenjske Toplice (part of Terme Krka) allows relaxation in the midst of forests, being renowned for

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medical wellness which focuses on the psychological and physical fitness, including medical rehabilitation programmes. The Trivago hotel website lists the Balnea Hotel of Terme Dolenjske Toplice among the top seven European wellness hotels, offering a range of relaxation and other spa packages. The Šmarješke Toplice spa resort (Terme Krka) features a state-of-the-art Vitarium Spa & Clinique medical wellness centre featuring programmes to improve quality of life and weight loss in line with one's genetic predisposition. The programmes help maintain natural balance, vitality and creativity regardless of age, promoting regular physical activity and a healthy lifestyle.

Vibrant spa resorts in the Pannonian plains Eastern Slovenia features a number of drill holes with thermal mineral water.

Searching for oil in this area in the 1960s resulted in the discovery of geothermal springs at the depth of approximately 800 metres.

The regions of Štajerska and Pomurje are known for spa and wellness programmes within the Sava Hotels & Resorts thermal centres: Terme Ptuj with

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its ancient Roman history, Terme 3000 (Moravske Toplice) with its black thermal water, Zdravilišce Radenci with its programmes aimed at cardiovascular diseases, and Terme Banovci and Terme Lendava with their paraffin water.

NEWEXPERIENCES The wellness programmes have been increasingly combined with outdoor activities such as cycling, jogging and other recreational sports. The diverse supplementary offer clearly proves that a spa is not only a place for older people where nothing exciting is going on. In the wine-growing area at the very junction of Slovenia, Hungary and Croatia, a number of natural, cultural and ethnological points of interests await to be explored.

The region of Štajerska also has a plethora of new experiences to offer. In the midst of apple, pear and plum orchard meadows, Terme Olimje welcomes its visitors with the largest sauna programme and the most prestigious wellness centre in Slovenia. Here, the focus is on selfness and taking care of oneself.

At the very heart of the Karavanke mountain range, Terme Topolšica is a perfect

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place for relaxation, soothing the mind in the midst of a beautiful scenery. The climate and the surrounding woods provide an ideal atmosphere for the treatment of pulmonary diseases, combat against stress and outdoor sports activities. At Terme Zrece, the focus is placed on healing effects of the Pohorje forests, where health is nurtured by means of acratothermal water, soothing baths and wraps made of mountain peat gathered in the Pohorje hills.

Visitors can pamper themselves at the new wellness centre in the Natura Hotel or walk to

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Spa & Wellness the nearby Lovrenc lakes located on the highaltitude peat marshes between the hills of Rogla and Ribniško Pohorje. Rogla is known both as a climate spa resort and a ski sports centre. At Thermana Laško, the stimulating energy of 100-year-old springs is cleverly combined with the local beer-brewing and bee-keeping tradition. While there, why not have a beer or honey bath?

The nearby Terme Dobrna is the oldest operating Slovenian thermal spa, famous for its 600-year tradition in healing wraps.

Typical marble baths and a feng shui park help balance the energies in the body.

Enjoying the sensation of sea and sun, the healing effects of sea mud and salt water can be experienced at the Talaso Strunjan Spa Resort. With its exceptional location right by the sea, at the heart of a landscape park, it is famous for its thalasso therapy centre.

A comprehensive wellness, health and thermal programme is also available at the Terme & Wellness LifeClass resort in Portoro , where ancient techniques originating in the Far East are combined with modern medicine and complemented with nature's gifts provided by the sea and salt pans. In the midst of the Secovlje Salina Nature Park, where salt is still produced manually in line with methods that are more than 700 years old, the Lepa Vida open-air Thalasso center brings the body in tune with nature.

HEALTH IN AGLASS OFCOLD MINERALWATER Are you familiar with the refreshing mineral water with the highest magnesium content in the world? Guests can enjoy a drink of the Donat Mg water that originates from the Rogaška Health Resort. The resort offers modern-style body detoxification by the use of world-renowned mineral water.

Cold, drinking mineral water is also available at the Radenci Health Resort.

Discovered in the 19th century, it soon became the official water at the Vienna royal court.

The brand is known for its typical logo of three red hearts featured on the label of the Radenska water bottle.

Today, Slovenian natural spa resorts are like royal courts, entirely committed to serving the guests. Far from the urban hustle and bustle, in pristine nature, visitors can take time for themselves, rediscovering their inner balance and well-being. ■

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STAY SMART

India's first Pod hotel, Urbanpod has a modern, stylish and minimalistic design that is perfect for the new age traveller

BY STEENA JOY

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D

uring a business trip to Singapore, two friends, Shalabh Mittal and Hiren Gandhi chanced upon a unique accommodation concept, when they stayed at a Pod hotel.

Pod or Capsule hotels were conceived in Japan as cheap and convenient accommodation for guests in need of basic overnight lodging and nothing more, just large enough to sleep in.

Impressed by the Pod hotel in Singapore, Mittal and Gandhi felt that the product and service quality were exemplary while keeping the prices affordable and not compromising on the core-benefits of quality, hygiene and safety. The duo decided to bring the concept to India along with their Singapore-partner, Berlin Lee who had the experience in terms of running Pods in Singapore, the interiors and design and international best practices and standards. Soon Urbanpod, the first-of-its-kind ‘Pod Hotel’ launched in India, pioneering a new segment of ‘smart hotels’ - a GenNext, futuristic, accommodation at a convenient-cost.

Urbanpod at Andheri SEEPZ, Mumbai, the first-of-its-kind Pod hotel in India is designed for new-age travellers – be it business, leisure or the backpackers.

Urbanpod's modern, stylish and minimalistic architectural design and interiors are done up by Formwerkz, the renowned architect firm from Singapore.

Urbanpod is strategically-located in the heart of Mumbai’s business-hub and close to the domestic and international airports. It offers 140 Pods in various categories - Suite Pods (10), Private Pods (6), Classic Pods (106) and exclusive Ladies-only Pods (18). The Pods are arranged side-by-side and one-upward.

User-friendly and functional features have been incorporated into the Pods (see Box on page 48).

Gandhi, co-founder and director, Urbanpod says, “New-age travellers are looking at smart-stay options which are not heavy on their pocket while providing just the right-mix of hygiene , safety (a huge concern these days), plus free Wi-fi facility while not compromising on the comfort, look and feel. The changing nature of travel and the emerging and

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Hiren Gandhi

increasing sub-segments within the leisure-category viz single-travellers, group travellers of all kinds – researchgroups, study-groups, spiritual-groups, cultural-exchange group, researchers, explorers etc, are looking at accommodations that are convenientlypriced and which offer a good night’s stay but they may not require 24-hour use of the hotel-facility. Pay for only what you use, pay-per-hour is an evolving concept with travellers looking to optimise their spends wisely.”

The Indian tourism and hospitality industry has emerged as one of the key drivers of growth among the services sector in India, especially in business

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travel. He adds, “Even in the business travel category now, there are youngerexecutives and mid-level managers travelling more often than before when only the senior management and top officials travelled.

Hence, an accommodation like Urbanpod can help companies spend judiciously on travelspends of their employees. Smart hotels are value-for-money establishments that helps the new-age travellers to optimise their travel-spends judiciously by offering a superior-quality product with all the amenities.”

Commenting on the single woman traveller, Gandhi says, “We acknowledge the concern of the independent female traveller, hence have designed the Ladies Pods with atmost care. The Ladies Pods is a private-area that is secure and safe – with wash facilities and vanity dressing that is exclusive to the area and restricted to only the lady guests.”

With the changing global dynamics, the promoters also envisaged the fact that Pod hotels are not just a global-trend and a credible business-model but also that there is a growing necessity for such spaces in India. The promoters envision taking the concept and brand pan-India and have other offshoot formats in mind too.

“We are open to “business-partnerships including franchising, to expand their presence,” says Gandhi. ■

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What’s in a Pod? Individual facilities 1) Comfortable bed and bed cover 2) Personal satellite TV (with headphone facility) 3) Small personal-locker to store wallet/watch,etc 4) Adjustable lights/reading light, charging points/ free Wi-fi 5) Adjustable air-conditioning facility 6) Adresser (wall mirror) 7) Sliding door (shutter) with lockingfacility – for privacy.

8) Each Pod has a smoke detector and a fire-extinguisher.

(Individual guests are handed a headphone, TV remote, towel & packaged water bottle on arrival).

Communal facilities (shared) 1) Individual cabinets with lockerfacility (in the shared-room) to store luggage 2) Lobby-area: Comfortable sofa-sets (with side-table),Plug-point to charge laptops/ phones.

3) Cafeteria: ● Buffet : Complimentary breakfast for guests ● Availability of packaged-meals (a Thali Combo), snacks & beverages, thru the day. ● 2 compact work stations.

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SKILL DEVELOPMENT FOR GROWTH IHG Academy partners with education providers in 60 countries across the world to give training in hospitality to local talent. In India, IHG is collaborating with 29 institutions and has provided practical training to 1700 students in its hotels in the last three years

BY SUDIPTA DEV

I

nterContinental Hotels Group (IHG) has a strong focus on skills development and and has partnered with educational institutions across India. There are 29 IHG Academies in the country. "We work with those institutions to give skills training to the students. They have the advantage of doing the practicals at our hotels. The last three years have seen nearly 1700 of those students going through our hotels learning the skills. That's how we approach training where we work with the institutions and

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then give students practical opportunities,” says Shantha De Silva, head of South West Asia, IHG. The Kalimpong centre is one the largest talent development centres under the programme, and attracts young talent from the rural areas of Northeast India. It is in partnership with IL&FS. “We have developed IHG specific hospitality programme with IL&FS, and help them deliver the same to the students. We also work with an institution called Vedatya in Delhi and do industry specific revenue

management programme. We have developed the curriculum together with them. They deliver the curriculum, then students come to our hotels and get practical training,” mentions De Silva, pointing out that it helps them get new talent for IHG properties.

At entry level is a programme called the iHost, under which fresh graduates coming to IHG hotels get trained over the period of a year and become supervisors. “The next batch we will have 60 of those people joining us. One step higher is the I-Grad

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programme, these are for graduates and they go through an 18 month programme where they are exposed to all angles of hotel operations and they graduate as assistant managers. The next batch we are taking 30 of those people,” informs De Silva, adding that at every level of the organisation there are specific training programmes that give necessary skills and knowledge and the practical training that helps them to prepare for career in the industry.

“When people say we do not have talent in India I never believe that because we have 1.2 billion people, it is about skilling them, giving them the right opportunity and giving them the reason to grow,” says De Silva.

ON THE FASTTRACK There is an accelerated GM development programme for today's young and impatient generation who want a fast track career path. “They do not want to wait for 40 years to become a GM. We have an accelerated GM development programme for the mid scale Holiday Inn Express brand. We take a supervisory level colleague in a hotel and make him /her GM in two years. Most of them are in their 20s.

We piloted this programme in our company in India a couple of years ago,” says De Silva, adding that the duty manager of a hotel was sent to Singapore for an indepth brand hotel training at Holiday Inn Express

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There is an accelerated GM development programme for today's young and impatient generation who want a fast track career path Shantha De Silva

in Singapore. He came back, worked a few months and became the GM of Holiday Inn Express in Chennai. Currently, another duty manager is in Singapore for this programme. “After six months of return she will get some training and become a GM. They are selected on the basis of their keen interest to go through this programme, and be the right talent. Today youngsters are very ambitious and want to accelerate their growth. It is a great opportunity for people like them, specially with our mid scale segment growing so fast we need the talent trained and ready to

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take on those growth opportunities,” says De Silva.

IHG currently has 31 hotels in South West Asia and four brands - Crowne Plaza, Holiday Inn, Holiday Inn Express and InterContinental. “We have grown very rapidly, the portfolio has doubled over the last three years and we also have a healthy pipeline of 36 hotels in India, which will open in the next couple of years. Our aspiration is to get to 100-150 hotels in the next 10 to 15 years,” remarks De Silva. The skills / talent development initiatives are in line with the expansion plans of the hospitality major. ■

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Sarovar Hotels

Sarovar Hotels has announced the appointment of S Karthikeyan as vice president of sales. An IIM Lucknow Alumnus, he brings with him an experience of over nine years in hospitality sales and marketing.

Under his new role, Karthikeyan will be responsible for conceptualising and implementing sales strategies, both at corporate and regional level, and will contribute in further strengthening the group’s efforts in driving more business from existing as well as new markets. Karthikeyan’s previous stint includes director of sales and marketing at ITC Hotels. He has handled roles ranging from growing legacy hotels to opening new ones. ■

DoubleTree byHilton,Pune

Marriott Hotel Whitefield,Bengaluru Jatin Khanna has been appointed as multi-property vice president in Bengaluru and general manager at Marriott Hotel Whitefield, Bengaluru. In his capacity, Khanna will be in charge of all Marriott properties in Bengaluru, which consist of eight operating hotels and several hotels that are under development. Prior to his present role, Khanna occupied the position of general manager at the JW Marriott Pune since April 2012. Khanna started his journey with the Marriott Group over a decade ago with the Renaissance Mumbai Hotel & Convention Centre. Since then, he has worked for other Marriott properties like Hong Kong SkyCity Marriott Hotel and Marriott Beijing City Wall Hotel. ■

Radisson Blu Hotel,Dwarka,NewDelhi Chef Mahesh Sharma, who has culinary experience of over 25 years, has joined Radisson Blu Hotel, Dwarka, New Delhi as executive chef. Under this role, Chef Sharma will take the lead role for all food and beverage operations at the hotel. Prior to this, Chef Mahesh has worked with luxury and five-star properties like Hotel Le Meridien Jaipur, Swallow Hotels UK, Rajputana Sheraton as executive chef and general manager. ■

Alila Diwa Goa Namdev Shinde has been appointed as the purchase manager for Double Tree by Hilton, Pune. Shinde has over eight years of experience in procurement and material management. A graduate in commerce from University of Pune, he started his career with Kamat Hotels and then worked with Hyatt Hotels and the Marriott Group. He was last associated with JW Marriott in Bengaluru. In his tenure with Marriott, Shinde contributed significantly in reducing costs and timely acquisition of collaterals via brand approved vendors. ■

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Alila Diwa Goa has announced the appointment of Chef Sudeep Sinha as executive chef. Chef Sinha comes with more than 14 years of experience in the luxury hotel and restaurant space and is planning to add new dimensions to the offerings at Alila Diwa Goa. He began his culinary career with Trident Jaipur and later joined the Taj West End Bangalore where he climbed the ranks to become chef de partie. After which he relocated to Taj Lake Palace, Udaipur and in 2010 to Vivanta by Taj, Panjim – Goa, where he was promoted to executive sous chef in 2013. After spending a year in the UK as executive chef of InterContinental Kingston, Chef Sinha decided to move back to Goa. He joined Kenilworth Beach Resort and Spa – Goa as executive chef in 2014. ■

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JWMarriott Mumbai Sahar

Rimal D’Silva has been appointed as the director of human resources at JW Marriott Mumbai Sahar. Prior to joining JW Marriott Mumbai Sahar, Rimal was the director of human resources at Four Seasons Hotel Mumbai. Her first job was with the JW Marriott Mumbai Juhu as a management trainee in human resources.

In 2009, D'Silva returned to the hospitality industry as a human resources manager at Four Seasons Hotel Mumbai. She made significant contributions in the field of recruitment, human resources management system (HRMS), administration, compliance management and training and development. ■

Lion Lords Inn,Rajula,Gujarat Lords Hotels & Resorts has recently appointed Dinesh Soni as the operations manager of its property at Rajula, Gujarat. Soni has previously served as operations manager at two of Lords Hotels & Resorts properties in Kandla and Dahej, besides serving in various capacities at different organisations over a career spanning 21 years. As operations manager of the business hotel with 58 keys including five suites, Soni will be primarily responsible for maintaining service quality. Additionally training staff, planning and implementing future programmes and systems will be part of his core functions. ■

Concierge Association of Western Region At the recent Regional Concierge Association elections, Sanjay Kapri, the manager of concierge from Hotel Sahara Star, has been chosen as one of the board members. Kapri will be an executive committee member of the Concierge Association of Western Region for 2017-2019 term. A team of seven members including Kapri will work collectively towards the growth of the association. Kapri brings in 17 years’ experience in the hospitality business.

He has been working with Hotel Sahara Star since 2008. ■

Radisson Blu Hotel,Ranchi Santanu Guha Roy has been appointed as the general manager at Radisson Blu Hotel Ranchi managed by Carlson Rezidor Group of Hotels.

With a broad spectrum of hospitality experience of over two decades, Roy has worked with renowned hospitality brands such as The Taj Group of Hotels, InterContinental Group of Hotels and has been with Carlson Rezidor since 2007. His first assignment with Carlson Rezidor was at Radisson Hotel Varanasi. He was then appointed as the general manager at Radisson Blu Resort Alibaug in 2013. ■

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Conrad Pune

Conrad Pune has appointed Sachin Didolkar as the new director of business development for Hilton's first luxury property in India, Conrad Pune.

Didolkar comes with 12 years of experience in the hospitality industry, having worked with renowned hotels across the world such as Marriott International, Taj Hotels & Resorts, Jumeirah Hotels, Emirates Palace and Starwood Hotels & Resorts (now Marriott). Prior to joining Conrad Pune, he was a part of the Sheraton Grande in Pune, and Le Méridien Mahabaleshwar as complex director of sales and marketing.. ■

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JWMarriott,Pune

Harshad Nalawade has been appointed as F&B manager at JW Marriott, Pune. Under this role, Nalawade will be responsible to execute key operations and planning across all the F&B outlets. He will be instrumental in processes such as restaurant operations, guest experience management, administration, revenue forecast, F&B strategy, concept promotions, cost control, beverage initiatives, HR and training. Having associated with JW Marriott for 12 years, Nalawade also carries with him over 16 years of cross-functional exposure across the hospitality industry. In another announcement, Ayesha Bhalla has been appointed as market director of sales and marketing for the property and all other properties in Pune under the Marriott portfolio. In her newly appointed role, Bhalla will spearhead strategic sales, marketing and business operations for the Pune cluster of

Marriott properties, while shouldering the responsibility of achieving revenue goals, guest and employee satisfaction and the financial performance of the department. Bhalla began her career at the Holiday Inn Worldwide as a sales executive and quickly moved on to assume the role of assistant sales manager at The Oberoi, Mumbai. After that, she went on to work at The Imperial - New Delhi and The Oberoi, Bengaluru before joining JW Marriott Mumbai Sahar in 2014, from where her journey with Marriott began. ■

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LUXE Hotels India Tristan Beau de Lomenie, general manager delegate of Pullman & Novotel, New Delhi, Aerocity has been appointed as the new director of operation LUXE Hotels India. He has been associated with AccorHotels for almost 30 years, having been responsible for managing many AccorHotels properties across many brands and locations. He has been associated with AccorHotels India since 2013 and has successfully opened and launched 670 rooms combo property – Pullman & Novotel, New Delhi, Aerocity.

In his extended role, Lomenie will be responsible for the operations of all the luxury and upscale hotels in India. ■

Grand Mercure,Bengaluru Venkat Rao has been appointed as the F&B director of Grand Mercure, Bengaluru. He brings with him 15 years of experience in the hospitality industry with result driven track of operational, financial and personnel management.

Prior to joining AccorHotels at Grand Mercure, Bengaluru, Rao got exposure in the industry with The Orchid, Mumbai. A large part of his experience has been from Mumbai where he worked with noted hotel chains including InterContinental, The Leela Hotels and Best Western Hotels in United Kingdom. ■

Radisson Blu Resort & Spa,Alibaug Vishal Jamuar has been appointed as the general manager at Radisson Blu Resort & Spa, Alibaug. He is versatile with specialised sales and marketing skills, achievement-oriented professional with a career span of over 25 years with various renowned brands of hotels like Taj Group, ITC Hotels and Carlson Rezidor managed hotels with the Radisson Blu Brands. ■

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Sheraton Hyderabad Hotel, Gachibowli

Sheraton Hyderabad Hotel, Gachibowli has announced the appointment of Salil Kopal as the new director of sales and marketing. Coming with over 13 years of experience and having associated with leading hotels like The Oberoi Group, Taj Hotels Resorts Palaces Safaris, and Marriott International, he will be leading the sales and marketing team at Sheraton Hyderabad Hotel. An alumnus of Institute of Hotel Management, Ahmedabad, Kopal's career in the hospitality industry began shortly after his graduation as he joined the The Oberoi Group in 2004 as front office associate. ■

SixSenses Ninh Van Bay

Ateeb Shrestha has been appointed to the role of general manager at Six Senses Ninh Van Bay in Vietnam. Shrestha brings more than 14 years of experience across international and independent hotel groups covering rooms, resident manager and general manager assignments with Gangtey Goenpa Lodge in Bhutan, Nira Resort in Mauritius, Hyatt Regency Danang Resort and The Nam Hai Resort in Vietnam, The Setai in Miami and The Chedi in Muscat to name just a few. ■

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JWMarriott Chandigarh Dilpreet Singh Bindra, a seasoned professional and a well-known name in the hospitality industry, has taken over as the general manager of JW Marriott Chandigarh. He comes with an experience spanning over 20 years with previous stints as director of operations at JW Marriott Hotel, New Delhi Aerocity; general manager, The Gateway Resort, Damdama Lake and director of catering, Taj Palace, New Delhi, where he handled the convention centre. In his current role at JW Marriott Chandigarh, Bindra will oversee the hotel operations and manage important aspects, including guest and associate satisfaction, human resources, financial performance, sales and revenue generation, overall performance and strategy execution. ■

Mandarin Oriental,Hong Kong Mandarin Oriental, Hong Kong has appointed Chef Patrick Leano as the new chef de cuisine of Mandarin Grill + Bar. Chef Leano worked in London for 10 years before arriving in Hong Kong.

His vision for Mandarin Grill + Bar is to offer classic favourites with a contemporary touch, regularly changing menus with the seasons, using the best and freshest produce and sourcing ingredients locally wherever possible. Most recently, Chef Leano worked under the tutelage of Anthony

Demetre in London at Searcys at the Barbican, Osteria, Michelin starred Arbutus, and Michelin starred Wild Honey as head chef. ■

Conrad Maldives Rangali Island Conrad Maldives Rangali Island has announced the appointment of Stefano A Ruzza as the resort’s general manager. Ruzza will be responsible for overseeing all of the resort’s management, operations and business development. Ruzza joins Conrad Maldives Rangali Island from Conrad Koh Samui in Thailand. ■

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Ambica Sales & Services A3, S.J. D’souza Compound, Next to Kamani Oil Mills, Chandivali Road, Mumbai 400 072 Tel: +91-22-28471990 / 64516990, Mobile:+91-9821155829 E-mail: ambicatarunvg@yahoo.co.in, www.ambicasales.com

4 M T St. Basavanagudi, Bangalore 560 004 | Call: + 91 80 4150 5393 Mob: +91 97421 96770 | email: info@taurustablemats.com

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

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Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580

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BUSINESS AVENUES

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ULTIMATE BARTENDER Shweta Jain, India marketing head, Willam Grant and Sons (left), facilitating Ashitosh Narayan, winner of the Mumbai round of the Ultimate Bartender Championship

TASTE OF FRANCE 'Gout de France/Good France' event, celebrating French cooking, was recently organised by School of Tourism and Hotel Management, Vatel at Ansal University in Gurugram

BUSINESS SHOWCASE L-R: Arif Patel, VP – sales, marketing, distribution and loyalty, Accor Hotel; Kerry Healey, VP – sales, Asia-Pacific, AccorHotels; and Jean-Michel Cassé, COO, India and South Asia at the recently held 14th AccorHotels Showcase in Mumbai

SETTING STANDARDS The Hotel and Restaurant Association of Western India (HRAWI) has collaborated with the Food Safety and Standards Authority of India (FSSAI) to educate and equip hotels and restaurants with food safety and security standards

CULINARY GATHERING L-R: Renowned Indian chefs, Rajeev Kapoor, Vicky Ratnani, Kunal Kapoor, Sanjeev Kapoor, at 'The Worlds 50 Best Restaurant Awards' in Melbourne

TAPPING INDIAN OUTBOUND Meliá Hotels International, the leading hotel company in Spain, recently concluded its three cities roadshow in Bengaluru, Ahmedabad and Mumbai

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PROFESSIONALS OF TOMORROW The eighth batch graduated from the portals of Apeejay Institute of Hospitality in a ceremony held at The Park Navi Mumbai

EARTH HOUR On account of Earth Hour, Sheraton Hyderabad Hotel, Gachibowli, took a part in the movement against climate change and invited guests to light candles at the hotel lobby, while the lights were turned off

SEVENTH ANNIVERSARY Holiday Inn Mumbai International Airport recently celebrated its seventh anniversary and invited child guests for the cake cutting ceremony

STRENGTHENING BUSINESS Marriott International recently hosted the 8th edition of 'The Global Sales Mission' across Mumbai, Delhi and Bengaluru

HOSPITALITY FLAIR Employees from all Delhi and NCR based Taj Hotels recently came together to present a "one-of -a-kind" fashion show, Tantra, with Indian fashion designer Ravita Mayor

DESIGN AND FUNCTIONALITY L-R: Jürgen Wolf, MD, Hafele South Asia and architect Karan Grover at the first edition of the 'Designers’Talk' was organised by Hafele India

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Scene and Heard

With Marcellus Baptista

Good food ride

Pooja Bedi at the Living Foodz Epicurean Guild Awards at Grand Hyatt

All is fine Jackie Matai, Ajay Chopra and winners at the Food Food Top 100 Awards 2017 at The St Regis Mumbai

This was one good food ride. We are talking about the time when not one, but as many as 100 awards were given away. It was the Food Food Top 100 Awards 2017 at The St Regis Mumbai. It kicked off with panel discussions on food-related subjects and carried forward to the actual awards at the Astor Ballroom.

Meanwhile, the outdoor terrace area was abuzz with guests meeting and greeting one another and raising their glasses at the cheerful Stoli bar that was offering the famed

Stolichnaya vodka, Two Oceans wines and Patron XO Cafe Incendio from the Aspri Spirits portfolio. Yes, there was food, too, naturally with a buffet spread and live food stations all around. The man of the night was celebrity chef Sanjeev Kapoor, while Rishi Kapoor ensured that everyone had a good laugh at his humorous food episodes in his life. And looking happy indeed were the many restaurateurs, hoteliers, bartenders and other food and beverage personnel. ■

The cheer was well and truly on as lifestyle channel Living Foodz presented its first Epicurean Guild Awards at Grand Hyatt. It was a celebration of fine dining restaurants and the best lounges in Mumbai, Delhi and Bengaluru. In the Popular Choice award, Bombay Canteen, Big Chill and Karavalli were declared the winners of Mumbai, Delhi and Bengaluru respectively, while the Iconic awards were bagged by Masque in Mumbai and Indian Accent in Delhi. Hosted by Archana Vijay and Varun Thakur, presenters included Pooja Bedi and Chef Ranveer Brar. ■

Football frenzy

Sanam Sippy and musicians at the Spanish Escape at Asilo

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Luis Garcia and Team Heineken at the UEFA Champions Leagues Trophy Tour at Taj Lands End

Spanish high

Sure, the IPL cricket fever is on but then so is football frenzy. You felt so as football fans in Mumbai were ecstatic after winning the honour of hosting the UEFA Champions League Trophy Tour presented by Heineken in India. It kicked off with an unveiling of the trophy by former UCL winner and Liverpool FC player Luis Garcia in the presence of Indian football superstar

It was all very sunshiny as Sanam Sippy, director of Asilo, greeted the many guests at the preview party for the Spanish Escape, the third edition of the hugely popular Getaway Series of speciality menus at Asilo. What started out as a sundowner turned into a late-nighter with the cocktail chatter mixing with the superb sound of a saxophonist and a guitarist, both flown in from Spain. ■

Sunil Chhetri at the racecourse along with lucky fans getting a chance to play a match with Luis Garcia and Sunil Chhetri in a five-a-side football game. Then in the evening it was party time at Taj Lands End. Yes, UEFA Champions League Trophy Tour presented by Heineken makes its way across Mumbai, giving fans an opportunity to see the coveted trophy. ■

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REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND EVERY MONTH, POSTED ON 2ND,3RD,4TH OF EVERY MONTH POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.