Food and Hospitality World (Vol.5, No.17) August, 2017 by Indian Express

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BACK TO BUSINESS IN BENGALURU FHW 2017 Bengaluru is one of the largest gatherings of professionals in the hospitality space, post GST. The event has received an encouraging number of participants, who are there only due to the fact that they have faith in the market and future business

he 32nd Food Hospitality World (FHW) special trade event scheduled to be held in the country's Garden City, Bengaluru, from August 9-11, 2017, has a lot to offer for your senses. From the aroma of coffee to the sights and sounds at the live demos, panel discussions and other events on the floor, the buzz on the field never fails to revive the dampened spirits, be it the monsoons or otherwise. Interestingly so, it is also one of the largest gatherings of professionals in the hospitality space, post GST. Though there is still a certain amount of ambiguity amidst businesses about the tax, the event has received an encouraging number of participants, who are there only due to the fact that they have faith in the market and future business. An event focusing on developing business relations and trade opportunities for the buyers and sellers of the F&B and hospitality industry, FHW Bengaluru 2017 is supported by industry bodies including i-PHA, Hospitality Purchasing Managers' Forum (HPMF), South India Hotels and Restaurants Association (SIHRA), South India Culinary Association (SICA), Dial A Baker, Bar Square, US Premium AG Products, Morde among others. This time the Hospitality Think Tank - The GMs Conclave panel discussion will address what most GMs primarily focus on - Where are ARRs Going ? Leading hotel groups will have their best man forward to talk on this subject. Further, the South India Culinary Challenge 2017 will witness competition categories like Tier Wedding Cake,Artistic Pastry Showpiece,Artistic Bakery Showpiece. Keep your eyes open for the Housekeepers Challenge 2017, which will include competition categories like Bed Making with Towel Art (for professionals), Uniform Designing (for students). The Power of Purchase workshop will be on â&#x20AC;&#x2DC;Future of Procurement â&#x20AC;&#x201C; Going Digital' and will also witness the launch of the HPMF South India Chapter. Honouring excellence in the F&B space has always been an honour for us at Food Hospitality World. In keeping with the tradition, the Bengaluru event will recognise quality work in the restaurant space at the Restaurant Honours.Also, do stop by to witness some serious fun at the Mixology Championship 2017. We welcome our readers to FHW 2017 in Bengaluru for some serious networking and inspiring conversations and contracting.

REEMA LOKESH Editor

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Contents

COVER STORY Farzi CafĂŠ, UB City

Italia, The Park Bangalore

Ssaffron, Shangri-La Hotel

Sana-di-ge, Goldfinch Bangalore

Riwaz, The Ritz-Carlton, Bangalore

NEST, Howard Johnson Bengaluru Hebbal

Karibu, The Zuri Whitefield Bengaluru

Bene, Sheraton Grand Bangalore Hotel at Brigade Gateway Olive Beach, The Olive Group of Restaurants Citrus, The Leela Palace, Bangalore By The Blue, Grand Mercure Bangalore

12-35 Bengaluru, the Garden City has always been a hotpot of varied cuisines and culinary experiences. FHW lists out some of the city's best fine dine havens and their unique brand positioning

KERALA SPECIAL KERALATO PUSH NORTHERN DESTINATIONS ON TOURISM MAP Kerala Tourism is giving thrust to North Kerala destinations such as Bekal, Kannur, Calicut and Manappuram

SPOTLIGHT

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IN FOCUS

A LUXURY HIDEAWAY

TAKING IT SLOW

Hideaway Beach Resort & Spa is an idyllic haven in the blue paradise called Maldives, just an hour and a half flight away from India

India joined the Slow Food Chefs' Alliance in 2015 to improve the overall quality of food that is grown, cooked and served in her restaurants & hotels

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FOOD RETAIL THE WORLD OF LUXURY TEAS

The Good Life Company (TGL Co) is a luxury tea organisation which is bringing the finest of world teas to the evolving Indian tea consumer

SPA & WELLNESS ASHTANGA YOGA – A JOURNEY TOWARDS FREEDOM

Weekly sessions of Ashtanga Yoga at Heavenly Spa by Westin led by resident wellness specialist, Jitendra Pokhriyal

CHEF PLATTER THE GAME OF FLAVOURS

Chef Devendra Bungla, corporate pastry chef, Hyatt Regency, New Delhi, is known to add his own unique touches to his recipes

HIGH SPIRITS A PROUD LEGACY Molson Coors Brewing Company has a rich legacy of more than three centuries dating back to 1774. Ashish Kapoor, president, Molson Coors India shares its interesting history

72 | NEW KIDS ON THE BLOCK Amanora The Fern, Pune

74 | PRODUCT TRACKER Tribù, Villeroy & Boch

77 | MOVEMENTS The Westin, Hyderabad

100 | WEEKEND Scene and Heard

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VOL 5 NO 17, AUGUST, 2017

HEAD OFFICE FOOD & HOSPITALITY WORLD

Chairman of the Board Viveck Goenka

MUMBAI: Rajan Nair, Dattaram Kandalkar, Hannover Milano Fairs India Pvt. Ltd., 102, 1st Floor, B-Wing, Business Square, Opp.Apple Heritage Building,Andheri Kurla Road, Chakala,Andheri (E) Mumbai – 400 093, India. Tel: +91-22-6687 5500, Fax: +91-22-6687 5555 Email: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in

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

Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India. Board line: 0120-6651500. Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

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HYDERABAD: The Indian Express (P) Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), Mouza-Prasastha & Ankurhati, P.H. Domjur, Dist Howrah, Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Prateek Sahay The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030 BHOPAL: Prateek Sahay The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030 AHMEDABAD: Rajan Nair The Indian Express (P) Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow, Bodakdev, Ahmedabad - 380 015. Mobile: 09821076065 E-mail: fhwrajan@gmail.com

ASSOCIATE Ashwani Kumar Shukla DATA COMPILING & MARKETING Darshana Chauhan

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 REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18, 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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BUSINESS AVENUES

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FOOD & HOSPITALITY WORLD

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FHW BENGALURU 2017

RIWAZ

THE RITZ-CARLTON, BANGALORE Executive Chef Anupam Banerjee

UNIQUE BRAND POSITIONING Borrowing from the culinary heritage of North Western India, the culinary offerings of Riwaz are known for smoky, robust flavours, tender grilled meats and an assortment of traditional Indian breads. While the offerings remain true to the custom, which is the meaning of the word Riwaz, what sets this restaurant apart is the modern show kitchen. A recurring design element of jaalis, runs thought the restaurant in different patterns, lending itself beautifully to the ambience and iterating the theme of the hotel’s scenography. An open show kitchen lends itself to the design of the restaurant, presenting diners with the opportunity of watching chefs in action, giving it an intimate feel. Adjoining the main dining area, an intimate spice table lets guest revel in the aromas of exotic spices and the wine enoteca has tasting tables at which guests may explore distinctive notes from a thoughtfully curated collections of wines. Unforgettably innovative cocktails each inspired by indigenous herbs, spices and fruits - complete the restaurant’s distinctive beverage selection. EXCLUSIVE OFFERINGS Prepared in an open kitchen by expert

Since the Ritz-Carlton brand is known for an exceptional culinary heritage, we curate fine dining experiences from time to time at Riwaz

chefs utilising celebrated traditional methods, time honoured dishes from the erstwhile undivided India, continue a rich tradition of hearty dining like Nalli Nihari – which is slow cooked lamb shanks with yoghurt, mint and our chef’s special Nihari Masala, Bhatti ka kukkad – a smoky, char grilled chicken marinated in mustard oil and a Bhatti Masala or succulent Subj aur gucchi di galouti, a cardamom scented dumpling of seasonal vegetables and morels. Unforgettably innovative cocktails - each inspired by indigenous herbs, spices and fruits - complete the restaurant’s distinctive beverage selection. FUTURE OF DINING IN THE CITY Dining in Bengaluru is a rapidly evolving landscape and there is an immensely varied choice of dining options. There are some standalone restaurants as well, that can prove quite formidable in a sense of competition. One must continue to evolve and innovate and also listen carefully to what diners have to say. Keeping that in mind, we have introduced Indian Bento Boxes, which are compact boxes allowing guests to enjoy a fine dining experience in quick, perfectly portioned culinary experiences - perfect for our corporate guests taking a quick lunch-break from work. Since the Ritz-Carlton brand is known for an exceptional culinary heritage, we curate fine dining experiences from time to time at Riwaz. The recent showcase of visiting Michelin starred chef Atul Kochhar in April was one such event. It is a great opportunity for our own culinary team to collaborate in this learning experience, while presenting stellar dining experiences for guests. ■ (As told to Sudipta Dev)

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FHW BENGALURU 2017

Executive Chef Zafar Ali

CITRUS THE LEELA PALACE, BANGALORE UNIQUE BRAND POSITIONING Citrus is our contemporary all day dining which has a plethora of cuisines that will leave our guests spoilt for choice. The indoor and outdoor seating overlooking the chefs churning out dishes from steaks, to pizza from the wood fired oven, breads baked fresh, live rotisserie roasting meats, doner kebabs made to order, oriental stir fries from the wok and kebab from the tandoor, we have the largest spread of options to choose from in the city. EXCLUSIVE OFFERINGS Citrus probably boasts of the most extensive menu for a restaurant in its category in Bengaluru. Having won the awards for being the best All Day Dining, best Sunday Brunch, Citrus is unique with its concepts which makes it stand out. The Namma Bengaluru brunch is a tribute to the regional cuisine every Saturday for lunch. Seafood Nights every Wednesday for dinner has been a part of Citrus for almost 10 years. It is hugely popular with locals and is a treat for all seafood lovers. Grill nights every Thursday for dinner is also an offering which Citrus is known for. The best meats from around the world are cooked and carved to order with a range of marination options. The Citrus Sunday Brunch is a treat for food

connoisseurs with its selection and variety that has won numerous awards and appreciation. Last but the not the least, Breakfast with Santa is a unique concept which marks the beginning of the festive season in early December. FUTURE OFDINING IN THE CITY The IT capital of the nation has a much diversified population both from around the country and across the globe. Also, in this city, the average age of dwellers is between 25-35 and they are well-travelled and like to experiment with a diversified palate. At Citrus, we combine world flavours with authenticity and that is our USP. The success of any restaurant in Bengaluru depends on time to time change in concepts, menus and offering provided to the guest. At Citrus, our efforts have been to adapt to the current trends in F&B dining experiences. Promotions based on the seasons’ best such as mango fiesta, strawberries and more, artisanal pasta, truffles, etc … keep our guest guessing for what is to come next. Ability to adapt, innovate and progress is the way to succeed in any form of business. ■

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The Citrus Sunday Brunch is a treat for food connoisseurs with its selection and variety that has won numerous awards and appreciation

(As told to Sudipta Dev)

AUGUST 2017

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FARZI CAFÉ UB CITY

Zorawar Kalra, Founder & MD, Massive Restaurants

UNIQUE BRAND POSITIONING As an Indian and avid lover of the robustness Indian food offers, we at Massive Restaurants, take immense pride in the legacy of Indian food and have always believed that it is up to us Indians to make the effort to elevate it and reintroduce it to the world in its modern avatar, retaining its traditional roots. With this intent in mind and the endeavour to bring Indian cuisine back “in-vogue”, making it “cool” for the modern day, well heeled, discerning diners, across ages, entice the youth to take pride in the culinary legacy of this vast geographic landscape and reintroduce it to the world, gave birth to Farzi Café. It is not just known for its innovation in cuisine and mixology, but has also become synonymous with

having made dining out, more funkier, offering a high energy dining experience coupled with the finest in Indian hospitality and international standards of service, proving that it is not just a fad. Farzi Café is for all those who love Indian food with their global favourites and are exploring to experience the next level of Indian cuisine and the response received from our patrons, has truly been overwhelming. EXCLUSIVE OFFERINGS The cuisine served at Farzi Café is a synthesis of over four decades of research and exploration across various Indian kitchens by the legendary Jiggs Kalra. The menu revolves around showcasing the robustness Indian food offers through

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progressive Indian cuisine. Through the use of cutting edge cooking styles such as molecular gastronomy, scientific methodologies and ultra-modern presentation, Farzi Café showcases a range of dishes through its elaborately designed menu featuring sections like Nano plates, the intricate Hoppers, mains and desserts, among others, with an equal focus and veg and non-veg offerings. With our continued endeavour to offer patrons an exclusive dining experience, Farzi Café, UB City showcases the next level of culinary creativity across its cuisine, offering a range of dishes with local flavours and influences such as Maddur vada dip sticks, Guntur chilli chicken, Varathathu fried fish, Dal moth 'Matka Chat', fresh pomegranate,

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FHW BENGALURU 2017 dhokla and farsaan salad, tadka chilli, crisp nuts, chilli pork ribs, Sot shell crab bhurjee tarts, pink pepper corn, among others, that delight all the five senses with its cuttingedge presentation and innovative flavour combinations. The outpost at UB City is also the first Farzi Café to have a micro-brewery as part of the experience. Adopting the innovative culinary philosophy, the elaborate array of molecular cocktails and liquor options perfectly complement the food, and showcase cutting edge presentation along with extensive use of some elements of molecular mixology. Farzi Café offers a quirky yet epicurean experience where you enjoy gourmet food created using the finest and freshest ingredients, amalgamating innovative, progressive cuisine and mixology with high energy ambiance for a memorable dining experience. FUTURE OF DINING IN THE CITY Bengaluru has an international culture and its diners have a well-exposed, sophisticated palate and are open to

The cuisine at Farzi Café is a synthesis of over four decades of research

innovative experiences. Apart from being urban melting pots of different cultures, Bengaluru is among the popular cosmopolitan cities in India, having a distinct vibe and food culture. There is a growing need for innovation, which largely stems from the well-travelled, modern age diners’ hunger for

experimentation, eagerness to sample contemporary renditions of classic dishes and flavours, and willingness to explore newer experiences in the dining space, which is fast turning out to be the primary form of entertainment. To cater to the evolved sensibilities of today’s well-travelled diners, restaurants are pushing the envelope by adopting a modernist approach to cuisines, and are innovating with progressive cooking techniques, unique flavour combinations and unique presentation, to offer an iconic dish in a renewed avatar. Keeping this in mind, the menu of Farzi Café, UB City, varies slightly, in the sense that it seamlessly amalgamates popular Indian and famous global dishes with the food culture of the region, thus offering comfort food of this vast geographic landscape in a renewed avatar with modernist cooking styles, reflected perfectly in the expansive food menu and innovative beverage section, and ultra-modern presentations that our patrons in Bengaluru love and appreciate. ■

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FHW BENGALURU 2017

Executive Chef Vijay David Niranjan

KARIBU

THE ZURI WHITEFIELD BENGALURU

UNIQUE BRAND POSITIONING Karibu positions itself as a relaxed, stylish and trendy all day dining, global cuisine restaurant, in the heart of India’s Silicon Valley, in the Whitefield terrain. It is a place for classic hearty meals that make you feel great about treating yourself , because our buffets are big but not heavy, they’re made of choicest and seasonal ingredients available. EXCLUSIVE OFFERINGS We have a quite extensive offerings like exquisite breakfast buffet with chefs interactive counters, elaborate lunch and dinner buffet with seasonal produce from around the globe, grab-&-go meals for busy business travellers, themed Sunday brunches, power packed lunches for the corporates, innovative F&B concepts, afternoon high-tea with a twist in thevIndian palate (for example pav bhaji fondue), conceptualisation of global street food at Karibu, among other seasonal innovations. FUTURE OF DINING IN THE CITY Bangaloreans are hungry for something new always, be it ambience or food. They like

to explore for new innovative menus. Every day, the doors of a new restaurant open up in Bengaluru, but what is even more exciting to see are the evolving trends in cuisine as well as in the dining experience. The "experience" of eating: I believe experiencing food will be a trend in 2017. It is no longer about just trying a new restaurant, but rather experiencing food in what is perhaps an original/close-to-original setting. Food walks are gaining traction and I think they will really take off this year. Sushi would be another great experience to have in the city considering we love our Japanese. It would also be lovely to see restaurants experiment with a larger variety of vegetables. Pop-ups by popular restaurants from other cities could also add a dash of spice to the city's culinary repertoire. Standalone restaurants/hotels are making a big change in the market in terms of conceptualisation, strategy and innovation. The Zuri Whitefield, Bengaluru, here is by far taking it by a storm with the bigger giants in the city. ■

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Karibu positions itself as a relaxed, stylish and trendy all day dining, global cuisine restaurant, in the heart of India’s Silicon Valley, in the Whitefield terrain

(As told to Saloni Bhatia)

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FHW BENGALURU 2017

Executive Chef Gopal Jha

BY THE BLUE

GRAND MERCURE BANGALORE

UNIQUE BRAND POSITIONING By The Blue at Grand Mercure Bangalore is a poolside restaurant that specialises in Indian specialty cuisines and the grills, offering the ideal dining ambience. This perfect location by the poolside is a feature that enhances the food and beverage experience at Grand Mercure Bangalore. The restaurant is very popular within the ultra high networking individuals at Koramangala as well as the residential guests in the vicinity. EXCLUSIVE OFFERINGS Our culinary team is always on a continuous quest to offer sensational dishes using the finest ingredients. The cuisine served at By The Blue offers an ideal culinary experience to its guests with diversified selections for palatability of one’s taste buds. The restaurant perfectly captures the mood with an informal openair seating where we offer a vast selection from premium wines, cocktails, malt collection and finest cigars collection as well. Our outlet is also known as a hot stop for many corporate gatherings. Our Sunday brunches entail a gallimaufry of ambrosial delicacies. The brunch buffet is dotted with fine salsa, samba music, chilled beverages and luscious

desserts which makes it a gratifying experience. The brunch also includes a host of live cooking stations such as barbeque grills, fish station, pasta station and a salad bar. FUTURE OF DINING IN THE CITY Bengaluru has always been a food-loving city with an increasing number of cosmopolitan people from across globe. The restaurant industry in Bengaluru is been growing at a rapid pace over the last decade. Guests are always in search of superior culinary craftsmanship, including both global and authentic Indian regional cuisine cooked with finesse. With the growth in this trend, the evolution of fine dining in Bengaluru city is on a rise. With the advent of new competition from international and domestic market – the F&B business is getting aggressive. The growing Indian economy has resulted in rising income levels, thus leading to an increase in disposable incomes and rise in discretionary spending. For the urban young, eating out often forms the largest proportion of their spend. This change in the standard of living is leading to new business growth to the hotel industry. ■

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The restaurant has an informal open-air seating and offers a vast selection of premium wines, cocktails, malt collection and finest cigars as well

(As told to Sudipta Dev)

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FHW BENGALURU 2017

S M Doss, Area General Manager

SANA-DI-GE GOLDFINCH BANGALORE

UNIQUE BRAND POSITIONING Sana-di-ge, a coastal food restaurant is another name of a whole essence of an unforgettable coastal food journey on the plate. Sana-di-ge is known for its rich and authentic cuisine derived from the legendary Konkan coast. The restaurant has a casual set-up with a regional coastal look which gives guests a cultural and contemporary feel. Be it numerous kinds of fish, prawns, crabs and squid, despite being located far from the sea, Sana-di-ge always serves authentic and fresh seafood. The restaurant specialises in providing the Catch of the Day. EXCLUSIVE OFFERINGS The USP of the restaurant is authenticity. There is no compromise when it comes to taste and flavour of coastal delicacies. Each dish is curated by the founder’s family and then passed to the chefs. Only the trained and chosen chefs can have the access to the secret recipes. Sana-di-ge offers a taste of authentic coastal food offering a rich variety of dishes from the coastal belt of Karnataka and other western ghats such as, Goa, Maharashtra and Kerala. Most of the spices and sea food come all the way from Mangalore every day go to offer freshness in every bite and sip.

FUTURE OFDINING IN THE CITY Bengaluru always surprises restaurateurs when it comes about predicting dining trends. From the success days of multi-cuisine restaurants to a sudden surge of QSR and then again coming back to speciality restaurants – the city has witnessed it all. To survive in this F&B industry, we need to be authentic yet innovative. Whether its menu, décor or service, constantly we need to bring a positive twist to surprise our consumers before they surprise us. The city diners are very health conscious. Cultivating and serving organic fresh fruits and vegetables could be welcomed by guests. Suggestions for budding F&B entrepreneurs: Customers are not that gullible anymore who get lured to restaurants because of design, the celebrity status – customers of today want substance on their plates and value for their money. Simplicity works the best, so sticking to the roots would be best way to showcase our work. We also need to be transparent about food and food preparations. Focus needs to be on quality, whether it’s about food or the creator behind making the food. Passion and professionalism are the only keys to survive and accomplish success in this industry. ■

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There is no compromise when it comes to taste and flavour of coastal delicacies. Each dish is curated by the founder’s family and then passed to the chefs

(As told to Sudipta Dev)

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NEST

HOWARD JOHNSON BENGALURU HEBBAL B Madhusudhan Nair, EAM, F&B

Our multi-cuisine spread is inspired by global cuisines

UNIQUE BRAND POSITIONING As the city's most preferred business hotel, we at Howard Johnson Bengaluru Hebbal believe in creating world class guest experience as our key focus area. At NEST All Day Dining, we offer a multi-cuisine buffet along with our chefs’ special exclusive a la carte menu as well near Manyata Tech Park. Our multi-cuisine spread is inspired by global cuisines like pan-Asian, continental, and Mediterranean with a mix of local flavours. Our flexibility in terms of cuisines makes us one of the most preferred dining venues for the corporate travellers as well as the families and social gatherings. EXCLUSIVE OFFERINGS At NEST - All Day Dining, we believe in upholding our motto of ‘best value at best price’ to all our guests and at the same time maintaining our standard of competition as well. When it comes to curating our menu for an event or any food festival or our regular food menu, we serve cuisines from all around the globe, be it local, Indian, continental, Mediterranean or pan-Asian.

To provide guest a first-hand experience of fine dining, we have exclusive chef special live stations for guests to relish and a kids' play area for families to unwind on Sunday afternoons. We like to believe that the guest experience in NEST-All Day Dining comes from two main aspects – the chef’s love for being the culinary wizard and our passion/ desire to serve you with the best of experiences. Our focus has always been to be a little different from the competition and last month, after closely doing our market research, we decided to go ahead with our offer of exciting food festivals like the Jackfruit and Tribal Festivals. Our special concept for the health conscious guests- ‘eat light options’ allows you to choose Continental food options that not only ensure that it is as per their expectations, but also includes a couple of dishes from our Indian cuisine coupled with a variety of innovative cocktails and mocktails that will suit every discerning taste buds. In addition, the hotel also has special ‘Value added F&B packages’ for guests from Manyata Tech Park.

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FUTURE OF DINING IN THE CITY Bengaluru is a melting pot of various cuisines from around the globe, being one of the most ethnically diverse cities in the country. This has allowed the consumer palette to remain open to new experiences and a wider range of cuisines. Hence, we see the dining trends in Bengaluru ever evolving, with small new food joints, from different parts of the country and the globe, springing up in every street. Furthermore, the city is the IT hub of the country, populated with technology savvy guests who have travelled extensively and have access to the latest dining trends from across the globe and hence rightly expect world class dining experience as they are empowered with high spending power. Also, people nowadays, due to their busy schedules are also moving towards phone applications to save time, be it by an advance table booking online, a pick up order and the like. ■ (As told to Sudipta Dev)

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SSAFFRON SHANGRI-LA HOTEL

Executive Chef Anurudh Khanna

UNIQUE BRAND POSITIONING Ssaffron is an authentic Indian specialty restaurant located on the 18th floor at Shangri-La Hotel, Bengaluru, offering royal cuisines from four regions of India. Ssafrron, aims to bring a fresh Indian restaurant experience to Bengaluruâ&#x20AC;&#x2122;s dining scene by combining the best of the country's northern and southern regions. With particular focus on authentic food from Rajasthan, Punjab, Karnataka, Hyderabad and the coastal cuisines of Goa and Kerala, Ssaffron delivers an unparalleled dining experience with a modern flair. We place great importance in presenting the most authentic cuisines to our guests and hence the kitchen of every restaurant is spearheaded by the Master Chef who hails

from the region of the cuisine being served. Their preparations have a touch of authenticity that is unparalleled. The indigenous culinary brigade at Ssaffron is led by the talented Chef Lakbhir Singh, who hails from the interiors of Punjab. He combines age-old recipes with advanced cooking techniques. The city is known for its pleasant weather round the year and one of the biggest USPs of the restaurant is the clever mix of indoor and outdoor seating that offers expansive city views and dining experiences that are truly remarkable. EXCLUSIVE OFFERINGS Ssaffron is our award winning restaurant and has been hailed as one of the cityâ&#x20AC;&#x2122;s most

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sought after gastronomical destination. It showcases the rich culinary delights from different parts of India that define the national cuisine. From tender grilled meats, succulent kebabs, curries prepared in a rich marinade of spices, assortment of Indian breads, aromatic rice to hand crafted sweets and traditional desserts, the menu celebrates time honoured culinary legacy that has dominated the royal kitchens of India. Elevating heritage Indian dishes, guests dining at Ssafrron enjoy mouth-watering delights like Silbatta ke Tikkey, Murgh Hazari, Meen Kozhambu, Haleem Tarkari, Karuveppilai Poondu Kozhambu and Zaraja Parantha. Our traditional and contemporary sweet temptations like

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Chakar Ada Pradaman, Rangoli Kulfi and Khubani ka Meetha to culminate the meal turn the dining experience into a lasting memory that guests savour long after they have left and also come back for more. The city views from the alfresco seating are unparalleled and many of our guests like to dine there. FUTURE OF DINING IN THE CITY Bengaluru has transformed immensely in terms of its food habits. While the local cuisine is the all time favourite, the influx of IT companies has not just earned the city the label of the ‘Silicon Valley of India’ but also been one of the key drivers of changing food habits. It is a cosmopolitan city with a heterogeneous mix of crowd that is also well

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Ssaffron delivers an unparalleled dining experience with a modern flair

travelled. People are willing to experiment and chefs are also dishing out fusion preparations that add a contemporary twist to traditional delicacies. Fine dining has gained prominence and multi- cuisine restaurants are also demonstrating tremendous growth. Apart from using authentic and locally sourced ingredients, new formats of food presentation have also augmented the food industry. Fusion food, molecular gastronomy, sharing menus, palette cleansers, organic food colours and bite size portions are some of the existing food trends that have changed the way guests dine here. ■ (As told to Saloni Bhatia)

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OLIVE BEACH THE OLIVE GROUP OF RESTAURANTS

Executive Chef and Partner. Manu Chandra

UNIQUE POSITIONING The 12 year-old brand has seen the growth of city's dining scene and continues to stand out with its innovations. Set in an elegant villa the space offers an incredible alfresco lounge bar along with an intimate dining space. One of the most unique spaces of the city, it retains the property's heritage charm. It has an exhaustive menu dedicated to Mediterranean cuisine which successully caters to the millennials seeking new

experiences. We have definitely been the leader of the pack in terms of experimenting cuisine, as the brand has stood the test of time. If one continues to cater to the guests with quality service and food while offering them a nice fresh space, it is bound to gain acceptance. EXCLUSIVE OFFERINGS Olive Beach has been known for its chic atmosphere, striking interiors and rustic mediterranean feel. The place offers an

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expansive wine list with a vast range of international spirits, house made sodas, cocktails to go along with the exciting menu. Olive Beachâ&#x20AC;&#x2122;s signature cocktails include The Lavender Orchid - fresh lychee and pomegranate shaken with vodka and lavender; Angoortini- vodka muddled with fresh green grapes, sweet vermouth, sweet and sour mix, finished with pink grapefruit essence; Jimador Harvest â&#x20AC;&#x201C; tequila blended with cucumber, basil, elder flower and sour

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FHW BENGALURU 2017 mix; OB Anarchist - dark rum, Kalhua, white chocolate, vanilla and espresso with ginger. The bar serves up an array of unconventional martinis including Orange Marmalade Martini, Lychee Curry Martini, Chili Martini and more. Also on offer are Sparkling cocktails, Signature Sangrias and a selection of mocktails as well. At â&#x20AC;&#x2DC;The Table for Eightâ&#x20AC;&#x2122;, innovation and contemporary menus are conjured up, which put a completely fresh spin on tasting menus. I keep experimenting with local ingredients and Indian food at the latest venture Toast and Tonic. I have always believed in local sourcing, an idea which manifested over time and gave birth to this new venture. The food is best when it is served with fresh and local ingredients therefore we source everything which is locally available. FUTURE OF DINING IN THE CITY I have been in the city for more than a

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It has an exhaustive menu dedicated to Mediterranean cuisine which successully caters to the millennials

decade and I believe that it is an interesting market to work in. Bengaluru has always been a more mature market than other urban cities like Mumbai and Delhi. Bengaluru has always been more adventurous when it comes to food. Looking at the city's cultural history, concepts like microbreweries pubs, rock culture, were introduced here first before expansions to other metros. The people are open minded and willing to experiment with cuisines.Therefore the prices and menus have been designed in that manner. I can see the trend continuing where people are looking for good quality experiences. India lacks major vendors for the hospitality industry as majority of machines are sourced internationally. For better growth it is important that companies focus on post buying service for restaurants and expand their production centres to India as it is a huge growing market. â&#x2013; (As told to Saloni Bhatia)

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BENE

SHERATON GRAND BANGALORE HOTELAT BRIGADE GATEWAY Mohammed Khan, Director, F&B

UNIQUE BRAND POSITIONING Bene has positioned itself as the city’s leading Italian Restaurant and also a leading restaurant amongst 10,309 restaurants in Bengaluru. It was also recently recognised as the Best European Restaurant in the city by EazyDiner People’s Choice award. Bene has additionally been chosen as HALO Italian Restaurant from Bangalore by Marriott International, South Asia.

EXCLUSIVE OFFERINGS The menu has influences from the Head Chef Giuseppe Lioce’s home town Bari and other South Italian delicacies along with North Italian classics like Carbonara, Lasagna, Tiramisu, etc. Some of the innovative concepts at the restaurant include: Aperitivo Evenings: The experience of the Aperitivo is a consolidated Italian tradition. Literally, Aperitivo is a pre-meal drink the scope of which is to stimulate appetite, but it

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has come to signify the ritual of going out for a drink at one of the many bars that offer it, throughout the peninsula. “Facciamoci un Aperitivo” (Let’s have an Aperitivo) is what you hear all the time - the most casual way to meet up with friends or even blind dates. For Italians, Aperitivo is a glorious couple of hours - generally between 7 pm and 9 pm - when they can relax post-work over a glass of wine or Campari and some snacks. For visitors, hitting up an Aperitivo

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FHW BENGALURU 2017 can be just as useful. The food for an Aperitivo is not supposed to replace your dinner. Aperitivo can be divided into alcoholic and non-alcoholic drinks and the most popular ones are the Campari, Aperol, Americano, Spritz and the Negroni. Although wine is also an acceptable type of Aperitivo, sparkling wines are preferred such as Brachetto or Fragolino (red wine) and a Prosecco or a Spumante (white wine). Grandmother Table Brunch: In Italy on every Sunday the entire family and friends get together to have lunch cooked by the grandmother. This encourages the younger ones to get to know the culinary secrets of grandmother’s recipes along with the Italian culture and tradition of their elders. Guests are allowed to share table with other guests, wherein they can socialise, share experiences, learn a new culture and have fun while enjoying Chef Giuseppe’s curated blind tasting menu. The blind set menu on the table includes options for vegetarian and non-vegetarians guests.

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The menu has influences from the Head Chef Giuseppe Lioce’s home town Bari in Italy

FUTURE OF DINING IN THE CITY Every day, the doors of a new restaurant open up in Bengaluru, but what is even more exciting to see are the evolving trends in cuisine as well as in the dining experience. The city has an inclination for welcoming every culinary experiment with open arms - from molecular gastronomy on offer, to the overnight-cooked Lamb Ragout in an authentic Italian restaurant like Bene. Food is not only for thought here, but quite literally, the only thought. Here are some exciting new trends in cooking and eating that diners can look forward to: Innovative cuisine - authentic cuisines like Indian, Asian etc., are presented and served with modern twist. Sophisticated beers - what's a good meal without a great drink? For a city that loves its beers, the sudden growth spurt in breweries seemed natural. Flexible menus (customised) with friendly and informal dining places. ■ (As told to Sudipta Dev)

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ITALIA

THE PARK BANGALORE Sr Sous Chef Baseer Ahmed

UNIQUE BRAND POSITIONING An award-winning dining restaurant at The Park Bangalore, it has been serving fine Italian food for more than a decade. Our chefs have trained at the Italian Culinary Institute and have been mentored by none other than Antonio Carluccio, known as the Godfather of Italian gastronomy. Since its launch in 2001 we have preserved the original rustic appeal, the food at Italia is bold and satisfying made using authentic ingredients. Italia was conferred the prestigious “Ospitalita Italiana Seal”. It is recognition of the authenticity of the Italian cuisine, ambiance and fine dining experience that Italia offers. Our curated regional Italian specialty promotions encompass the diversity of the regions of Italy and a wide selection of wines makes Italia an endearing choice for our patrons. Dedicated to serving authentic Italian cuisine, the brunch at Italia promises a gastronomical journey like no other. Encounter an array of great flavours, exotic tastes and sensuous aromas that are especially created for connoisseurs of Italian cuisine. The classic ambiance, high quality and fresh ingredients, coupled with attentive and great service with wine make it a winner all the way! Deriving inspiration from the traditional Roman kitchen, the lunch menu offers a selection of antipasti and cold buffet, along with pizzas, pasta, risotto, vegetarian and non-vegetarian main course and signature desserts including the all-time favourite Tiramisu. EXCLUSIVE OFFERINGS Our exclusive offering is the age old wines from all different places like Italy, France, Germany, Portugal, California, Argentina, South Africa, Chile. Italia is themed décor from movie Godfather, giving it a rustic, black and white look. We also host food promotions

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Our chefs have trained at the Italian Culinary Institute and have been mentored by none other than Antonio Carluccio, known as the Godfather of Italian gastronomy

every month on each province of Italy so that our guests have more to taste. We have created some of our signature dishes like John Dory fish and parma ham with creamy spinach and balsamic dressing; Involtini de melanzane (rolled eggplant with fresh mozzarella, kitchen garden organic basil and tomato sugo); Risotto porcini e Rucola (creamy Arborio rice with porcini mushroom topped with rocket leaves and balsamic cream); Tortellini mare e Monte (homemade cheese tortellini with creamy porcini and shrimps sauce). The secret of our cooking is we use our own fresh herbs and lettuce which is grown in our organic kitchen garden. FUTURE OF DINING IN THE CITY Bengaluru has always been a food and pub loving city, the city is all about eating out. The food service industry is growing at a rate of 15 per cent to 20 per cent annually. The joy of experiential eating has become a new trend; new places have brought innovative eating experience. Hotels are now trying to cope up with standalone restaurants and are trying to get a whole different feeling of fine dining or casual dining called as “the joy of eating” experience. Spicy and tangy are the two words that describe the cuisines of this southern Indian state. Another interesting development in the restaurant industry in the city is the rise of niche restaurants serving specific cuisines and specialties, whereas hotels also have outlets with specialty cuisines as we have Italia at The Park Bangalore. Bengaluru has also seen the food moving from street to online space and picked up well, as the number of IT companies here are more and also not to forget the city traffic. All in all we see a good future when it comes to food in Bengaluru. ■ (As told to Sudipta Dev)

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KERALATO PUSH NORTHERN DESTINATIONS ON TOURISM MAP Kerala Tourism will leverage upon the established destinations in South Kerala, whilst giving thrust to North Kerala destinations such as Bekal, Kannur, Calicut and Manappuram

erala Tourism is planning to place North Kerala on its promotional campaigns this year, in order to reach a target of increasing domestic tourist arrivals by 50 per cent and international tourist arrivals by 100 per cent, by 2021. Kerala Tourism will leverage upon the established destinations in South Kerala, whilst giving thrust to North Kerala destinations such as Bekal, Kannur, Calicut and Manappuram. P Bala Kiran, director, Kerala Tourism, said, “To achieve this target, the present core tourism circuit will not be able to hold these numbers. We don’t want to indulge in mass tourism, but we will concentrate on North Kerala this year, which is still untapped. We will add Bekal, Kannur, Calicut and Manappuram to our promotion campaigns. North Kerala is also well served by international airports.” Kerala is also banking upon air connectivity and airport infrastructure to boost tourism. “We are a small state and we already have four international airports and the fifth is underway in Kannur. There is a lot of potential and we believe that increasing direct flights will boost tourist arrivals from various countries,” he added. In FY 2016-2017, Kerala Tourism received

a record one million foreign tourist arrivals. Additionally, the Middle East has been emerging as a growth market fot Kerala Tourism, which is also attributed to direct air connectivity to the region. Bala Kiran commented, “The final statistics of FY 20162017 has showed a good growth in tourism, inspite of demonetisation and liquor policy. We were expecting no growth, but international tourist arrivals have crossed one million for the first time and domestic tourism has also shown a good growth. There has been continuous increase in tourist arrivals – six per cent growth in domestic and 6.5 per cent in international.”

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Kerala Tourism is also focusing on the homestay segment and will provide support to homestay providers and mutually develop the space in the state. “Kerala Tourism works as a private office and we had realised the significance of PPP model a long time ago. Kerala government believes in being a promoter of the industry, rather than a regulator. We do 15-20 roadshows each year, internationally and within India. Western Europe has been our core focus internationally; most of foreign traffic comes from this region,” he added. ■ By Mohit Rathod

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'WE WANTTO BRING MORE CLASSIFIED HOMESTAYS UNDER ONE ROOF' The Homestays & Rural Tourism Travel Meet 2017 will be held from September 15-17 at Bolgatty, Palace Convention Centre, Kochi. M P Sivadattan, director - Kerala HATS (Homestay and Tourism Society) spoke to Steena Joy about the future roadmap for HATS What is the main purpose behind holding this Meet? The main objective of the three day Travel Meet -2017 is to be prepare the tourism industry to understand the value and importance of rural tourism and homestays and offer a rare opportunity to exchange marketing ideas between buyers and exhibitors. How many exhibitors do you expect at this Meet?

In the last edition, 250 plus exhibitors and 300 plus buyers participated. This year we are expecting over 400 exhibitors and more than 600 buyers. Do you think a classification system will help in rooting out spurious players? Certainly. Kerala Touirsm has issued a directive with regard to the homestay classification in 2006. The three types of classification are Class A

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(Diamond House), Class B (Gold House) and Class C (Silver House). What is the role of Kerala HATS? Kerala HATS is an NGO registered in 2008 under the charitable act of Kerala. The society has been formed basically to serve as a consortium of tourism activities in Kerala and also to ensure qualitative and competitive services and to help

M P Sivadattan

homestays in promoting the local culture, ethnic homely food, family oriented hospitality and service. What is the future roadmap for Kerala HATS? We want to bring more classified homestays and serviced villas under one roof and to sort out the difficulties this industry faces from different departments in our country. â&#x2013;

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‘GSTIS ASETBACK FOR RESPONSIBLE TOURISM’

Anish Kumar P K, CEO, The Travel Planners and president, ATTOI speaks on the challenges facing tour operators in India

How has the travel industry evolved in Kerala over the years ? Kerala has got a high position on the tourism map because of its unique products like houseboat and ayurveda. Kerala was one of the first states in India to start a tourism institute to produce tourism professionals -Kerala Institute of Travel and Tourism Studies (KITTS) which has paved the way for bringing professionalism in Kerala tourism. Kerala is taking a lead role in responsible tourism and has become the centre of wellness tourism.

What are the major areas that need to be worked on to make India a preferred travel destination? Look at the longer stay destinations like America, China, Russia and India. Apart from India, all other countries speak one language and the culture is more or less similar. But in India 29 states speak more than 50 languages with diverse culture and this is very unique in the world. India is emerging as a destination for mental peace seekers as world travellers have identified the magical curing power of yoga, meditation, ayurveda and Indian spirituality. 30 days of Indian travel means 30 different experiences - India will emerge as “destination of experiences”. The market size will expand as there are many travellers

What are pertinent challenges for tour operators in Kerala? Tour operators around the world are facing challenges from online travel agents.

Today, there are plenty of online platforms within the travel industry, but many of these fail to offer specialised and personalised services that can provide unique experiences. As a result, providing an enhanced travel experience has become a niche market for tour operators. The tour operators need to upgrade themselves from offline to online for sustainable business growth. Association of Tour Trade Organisations of India (ATTOI) had conducted an international conference on tourism technology in June 2017 to educate the travel trade on the opportunities available in the digital space for tourism marketing which turned out to be a great event in capacity building for the tour operators and hoteliers in winning new customers.

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BY SALONI BHATIA

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from new source markets who want to travel to our country for unique experiences. India lacks more than 1,00,000 hotel rooms. What do you have to say about the potential of hospitality sector in India? Demand and supply of rooms vary across India. In Kerala many destinations have oversupply of rooms but many new and emerging destinations have shortage of rooms. If the MICE segment will get a push, the need for rooms will rise and there will be greater interest for local and boutique accommodations. How has GST impacted the travel and hospitality industry? Do you think it will be beneficial in the long run? GST needs corrections on the following aspects: 1) Multiple tax We have many tour operators who book hotels only for their clients. A tourist wants to book a five- star hotel in Delhi with a price of `9000 +28 per cent GST through a tour operator. This tour operator has to collect five per cent GST in addition to the 28 per cent GST already collected by the hotel. The

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tour operator bills the client as `9000 + 28 per cent + five per cent = `12096 (This is double taxation). This will encourage tourists to book the hotel directly and he needs to pay `9000+ 28 per cent = `11520. 2) Reverse tax GST rules say that every business has to ensure that its suppliers are paying GST. If not it is the responsibility of the tour operator to pay the GST on their behalf. This way any tour operator can't support individual and self owned taxi drivers who heavily depend on tourism for their livelihood. We can't sell a homestay which has no GST, or a village life experience package. This would be a setback for the responsible tourism initiatives which support the local communities by including them in the itineraries. GST will eliminate all the tour operators from India. India is a long haul destination which needs 30 days to see the main tourist destinations and without tour operators, tourists can't find the right hotel, good English speaking cab drivers, activities like boating, trekking, nature walks, staying with local family, experiencing local food, local festival

Anish Kumar

etc. This way the multiplier effect of tourist spending won't reach to the local community and tourists will miss the diversity India has to offer. In the long run the tourists will not see any uniqueness in India and inbound tourism will see a dip in tourist arrivals. 3) 28 per cent tax on rooms above `7500 This would make India a very expensive destination. We lost our competitive advantages as destinations like Hong Kong have no tax for hotel rooms. Our houseboats canâ&#x20AC;&#x2122;t afford to pay 28 per cent tax. â&#x2013;

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KERALATOURISM’S PROMOTIONALFILM RECOGNISED AS ‘BESTAD FILM’

he Kerala Tourism advertisement film ‘A Room with a View’ on the cultural diversity of Kerala has been awarded the best film in ‘over 60 second’ category at the Kyoorius Awards. The awards were organised in association with D&AD London. Directed by renowned cinematographer Sameer Thahir, the film was created as a promotional tool for Kochi Muziris Biennale, India’s biggest contemporary art expo. A Room with a View was chosen as one among the seven best featured filmS. It was the only film nominated from South India. The Kyoorius-D&AD jury featured an internationally acclaimed panel including stalwarts like Chris Baylis, Gigi Lee, Josy Paul and Raj Kamble among others. “The government recognises Kochi Muziris Biennale as Kerala’s biggest crowd puller that lures art and culture enthusiasts across the globe and we are determined to conserve our valuable cultural diversity and communal harmony that makes Kerala, a unique cultural destination for the travellers from inside and outside India. This ad film is the perfect depiction of what Kerala wants to convey to rest of the

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world regarding its social well being,” commented Kadakampalli Surendran, minister for tourism, Government of Kerala. The film was a part of the ‘Live Inspired’ campaign which was released nationally and internationally. The film is considered as the beginning of Kerala’s strategic move in positioning the state as an art and cultural hub, hence, linking it with a host of festivals across a spectrum of arts. ■

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A LUXURY HIDEAWAY

Whether seeking a rejuvenating holiday or active adventure, an exotic backdrop for pre/post wedding events or a family staycation, Hideaway Beach Resort & Spa is an idyllic haven in the blue paradise called Maldives, just an hour and a half flight away from India BY STEENA JOY

short speedboat ride away from the Hanimaadhoo International Airport in Maldives, lies Dhonakulhi, a large crescent-shaped island which is home to one of Asia's most exclusive all-suite beach resorts, Hideaway Beach Resort & Spa. Nestled amidst the impossibly blue and green waters that Maldives is known for, the resort is also accessible by seaplane, and yacht owners who choose to

cruise and arrive in style directly to a worldclass marina on the island. The domestic airport was upgraded to an international airport in February 2012, with the introduction of direct flights to Thiruvananthapuram in India by Maldivian, the national airline of the Maldives. Talks are also on about an Indian low cost carrier (LCC) planning to start chartered flights to Male, the capital city soon. Space and privacy is a hallmark at

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Hideaway which has some of the largest luxury beachfront villas in the Maldives. The 103 suites are either set on the beach amongst coconut groves and lush vegetation or on stilts over the beautiful lagoon on the Haa- Alifu Atoll. Michael Wieser, CEO, Lily Hotels, the flagship company that owns the Hideaway brand, says, â&#x20AC;&#x153;The resort is 19 years old and has been recently refurbished. Our main feeder market used to be Europe but not

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Michael Wieser

anymore. This season we had guests from China, Korea, Taiwan and also from India. Middle East is also strong on numbers many guests from Saudi Arabia, Dubai and Kuwait.” He feels that being far away from Male is a big advantage. “We are far from the hustle and bustle of city life. But this ensures absolute privacy which is our USP. Marine life is exceptional. Villas in other properties are very close to each other, but here they are far apart. Only eight per cent of the entire land is built up.” The guest to staff

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ratio is very high - 1:5 (one butler and four housekeeping staff). EXCLUSIVE PRIVACY Each of the resort's 103 villas offer uncompromised privacy. The 10 categories of villas, ranging between 130 sq m and 1420 sq m, with private beach areas ranging from 320 sq m to 1150 sq m, are amongst the largest in Maldives. There are seven units of the sunset beach villas and 50 units of the deluxe water villa with pool. Raised on

wooden stilts over Dhonakulhi Island’s blue lagoon, the deluxe water villas are very popular with guests from the India market. Then there are the seven units of the deluxe sunset beach villas with pool admeasuring 190 sq m each. For bigger families, there are three 1200 sq m units of family two bedroom villas with pool. Then of course there are two Hideaway Palaces that represent the epitome of exclusivity, privacy and refinement. The Hideaway Palaces measuring a total area of

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1,420 sq m each, feature a spacious indoor dining pavilion with a roof-terrace. Speaking of India, Wieser says, “India is a big potential market for us, especially due to its proximity (just a one an a half hour flight from Thiruvanathapuram). Last year we had 200 room nights from India. This year we expect to touch 250 room nights.” The resort is keen to focus on MICE. “Recently we hosted a big wedding group from China. We can even rent out the whole island. We can accommodate upto 200 to 300 pax. For the India market, we also serve Jain food,” he informs. Most of the resort's food supplies come from Male or are imported. “We import most of our fruits from Dubai and Germany. We have our own island where we do farming for the hotel - vegetables, poultry and fruits. The surplus is sold in Male. We are also looking to farm our own organic vegetables,” Wieser adds. The resort has varied F&B options to suit every palate and each of these make very interesting spaces for holding events and wedding functions. Matheefaru restaurant offers a wide choice of refined international cuisine, themed buffets at night featuring live cooking stations as well as two private over water pavilions for intimate dining. A casual place to unwind by the pool, Meeru Bar & Grill has one of the largest whisky and fine champagne collections in the Maldives. Samsara, the Asian restaurant has

an open-air terrace, perched over the blue lagoon. The menu offers a fusion of Thai, Indian and Japanese influences. Another interesting dining spot is the Sunset Pool Café - Beach Club which serves Mediterranean cuisine and has a poolside that offers stunning views of the sunset and is therefore very popular with honeymooning guests. The resort also offers tailor-made culinary experiences where guests can stroll out to a nearby tiny, unmapped sandbank to enjoy a private romantic candlelit dinner under the stars. Couples who want to leave a testimony behind can buy signposts of little wooden hearts carved with their names on it. As one drives around in the buggies, one can see these signposts placed all over the property. The resort is also known for pre-wedding and postwedding photoshoots. There is even a Rolls Royce wedding buggy for that authentic and exclusive image. Wieser adds, “We are not an international brand so we have to fight much harder for the market. And we have to let the world know about our wonderful product. Seventy cent of our guests are repeat customers. Guests come back to us because of the total privacy we offer.” ADVENTURE AHOY! The resort offers a range of activities. Diving and snorkelling are of course the most popular. Apart from all inclusive packages for divers, the Meridis Dive Boutique offers snorkeling and diving

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equipment for a very nominal fee. For those who are novices, the dive centre also offers the services of a trained guide. While indulging in these activities, couples with kids can leave them at the Tender Hearts kid's club where babysitting by a trained nanny is provided on request for a fee. For those who are less adventurous, there is the cruise on the Hideaway Princess, a luxury yacht. Guests can indulge in traditional hand line fishing and be served the catch of the day. Dolphin watching on the high seas is another thrilling activity. Kids will love riding in the Penguin, the Maldives’ first semi-submarine (can hold upto five pax) offering amazing views of the reef and the marine life therein to kids who don't want to get their feet wet! The resort is also very close to Utheemu Island, just a 10-minute speedboat ride away. Utheemu is the historical and cultural capital of the Maldives with its palace and history of uprising against the Portuguese 200 years ago. Guests can visit the Utheemu Palace on a guided tour and later walk around the village, the village school and a virgin beach, taking short breaks on rope hammock chairs that are typical of Maldives. With 20 more resorts planning to come to Maldives including Ritz Carlton, Rosewood Hotels and Kempinski Hotels, Wieser is apprehensive for the island country. “I don't think the government has a proper Master Plan. My advice to them is, please do not overdevelop,” he concludes. ■

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TAKING IT SLOW Contrary to the fast food concept that has dominated the new generations, the Slow Food organisation aims to prevent the disappearance of local food cultures and traditions. India joined the Slow Food Chefs' Alliance in 2015 with a vision to improve the overall quality of food that is grown, cooked and served in the restaurants and hotels of the country BY SALONI BHATIA

Slow Food is based on a concept of food that is defined by three interconnected principles: good, clean and fair flavoursome and GOOD: quality, healthy food production that does not harm CLEAN: the environment accessible prices for consumers and FAIR: fair conditions and pay for producers

ounded in 1989, Slow Food is a global grassroots organisation which envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. The idea is to counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how food choices affect the world around us. It aims to save a model of food production which is 'Good, Clean and Fair' for

consumers, producers and the planet itself. Recently PHD Chamber of Commerce held a special discussion on the slow food concept to raise awareness about the issue so more people can join in this global movement. Addressing the gathering, Chef Rajdeep Kapoor, president, Slow Food Chefs' Alliance and executive chef, ITC Hotels, informed, “Earlier the dishes prepared in the kitchen were made from materials available according to the season. But with change of time raw materials are available

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all around the year. Now with the Slow Food Movement we aim to source sustainable products and retain traditional values of food culture in order to create a balance in the environment.” Speaking to Food & Hospitality World, Gunjan Goel, vice president, Slow Food Chefs' Alliance and a corporate food consultant said, “India is such a diverse country which already has a deep historic connect with slow food. We always ate what was in the season, what our farmers grew or

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what our ayurvedic practitioners suggested. But the Western influence has drifted us to the fast food concept. It is high time that people reconnect with their traditional food culture. This can only start through hotels and restaurants as chefs become morally aware about sourcing and preparing good quality food.” Commenting on the India chapter's future events, Kapoor added, “We have already been hosting monthly events and raising awareness among young

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professionals. We will be further associating with institutes and restaurants to promote local and sustainable buying practises.” PHD Chambers proposed to host a Slow Food Picnic this year and invite key industry members so they could undertsand the concept in a better manner. Many organisations now only represent the farmer's community and are helping to bridge the gap between sustainable products and a chef's demands. Puneet Jhajharia, co founder, Crop Connect;

Achintya Anand, founder, Krishi Cress; Akhil Kapoor, Delhi Farmer's Market have been helping bringing fresh farm product to a dining table. Slow Food Chefs' Alliance is in touch with these people to source directly from the farmers. The Slow Food goal is to revive the interest of consumers and chefs, in the abundant biodiversity of Indian agricultural produce, wild natural plants, indigenous grains and foods, traditional knowledge and cooking techniques. ■

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THE WORLD OF

The Good Life Company (TGL Co) is a luxury tea organisation which is bringing the finest of world teas to the evolving Indian tea consumer, and also has ambitious plans to export its unique blends to a global clientele BY SUDIPTA DEV

peciality flavoured tea is a global business, it is a `50,000 crore market worldwide. In India, the market is still miniscule when it comes to volumes as there is not much awareness of such products. The Good Life Company (TGL Co), which recently launched its first experiential store in Sofitel Mumbai recently, and has plans to launch five more by the end of this month (in Mumbai and Delhi), aims to be a gamechanger in this space. Bhuman Dani, director, TGL Co shares how, “There are more than 25 speciality tea players in the country, we respect all of them, they have amazing blends, but we are very different. Most players source their tea leaves from the Indian subcontinent (India Sri Lanka, Nepal and Bhutan), but we source the finest leaves from China, Japan, Taiwan.”

TGL Co's black tea comes from Sri Lanka and Darjeeling, green tea comes from Yunnan and Fujian province of China and Japan, oolong from Taiwan and white tea again from Fujian, China. “We basically have the principle of going to where these teas grow best. We go a step further in terms of R&D and sourcing. Tea like wine grows with deep roots, it sucks in the flavours of nearby plantations. So where our teas are grown we have taken efforts to grow vegetables, fruits and flowers next to these tea leaves, so when you taste them, though they are nonflavoured you get a fruity aftertaste,” mentions Dani. Another key differentiation is sourcing of ingredients - barberries from Iran, schizandra berries from Russia, thistle flowers from Scotland, while mangoes and strawberries come in from India. “Most

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players source their ingredients locally, which can sometimes be sub-optimal and limited. We source teas from different parts of the world and air freight them to Europe, where we have our own blending facility. It is a contract manufacturing blending facility. We work with culinary experts (for taste) and botanists (for health) to make these recipes. Apart from being tasty, all of them have medicinal value. We go to locations from where these ingredients come best,” says Dani, pointing out that most of the ingredients used in the teas are unavailable and unheard of in India. The blended tea is imported and packaged here. TGL has warehouses, in Navi Mumbai and Andheri, Mumbai. The most important part of the business, according to Dani, is the blend. Reminding that most players have simple and conventional blends, he states. “A typical blend that TGL offers is green tea mixed with mango, banana, melon, guava, sunflower, corn flower, passion flower leaves - seven different flavours in one tea, it is extremely flavourful and healthy. And extremely high in quality because of the global sourcing.” MARKETFOCUS The company is listed with more than 80 hotels, restaurants and cafes across seven Indian cities. In B2C front, more retail outlets are about to open. These will be own outlets, not franchise. The company also has a strong focus on online space, where it sells from its own website and other e-tailers like Amazon, Flipkart, Snapdeal, Scootsy app. Corporate gifting is another important segment. “We get maximum traffic on our own website, after Amazon,” informs Dani. They have just signed a contract with Godrej Nature's Basket, and are launching a Store-In-Store (SIS) in Prabhadevi outlet. “We are also shelfing our products at Godrej Nature Basket outlets at Churchgate, Bandra, Oberoi Mall and Warden Road,” he says. Export is also a big part of the plans. “We were recently in GCC and have tied up with distributors for Bahrain, Kuwait and Oman. Middle East also has a very high consumption of tea. We have also started supplying to a restaurant in London. We are talking to a few distributors in the US and the UK. We are pretty aggressive on international growth. There is a huge market out there,” states Shariq Ashraf, director, TGL Co. TGL will have its own international website, up and

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Food Retail running soon. Speciality flavoured tea market in India is growing at about 40-50 per cent per annum given that it has a smaller base. “The biggest markets are Germany, US, UK and Middle East. Which is why it makes strategic sense for us to target those markets,” says Dani, adding that the green tea market in India is now almost `1500 crore. It growing roughly at 30 per cent per annum. As the Indian market is still predominantly chai drinking one, premium flavoured tea is still a novelty. There is a gradual awarenes, with the millennials and the globe trotting corporate segment, who have an evolved taste and liking for exclusive teas for which they are willing to pay significantly more. “Initially we thought it will be a challenge so we started a campaign on social media, but what we realised is that it will not be as much of a push as we thought it will be but pull as well. The awareness is tremendous, a lot more than we had thought. With brands like Teavana entering the Indian market, it is increasing awareness. People are realising that there are healthier and tastier choices and that is essentially creating the

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market demand. We are also doing a lot to promote the concept that you do not have to be stuck with black tea dust, there are much more tastier and healthier options out there,” says Ashraf, pointing out that their teas are priced mid-range to high end. “In retail we sell 50 gms for `600. We are pricing it very competitively as we want more people to try,” he remarks. There are factors that will play an important role in India's tea journey - the

demographic profile of the country (India has a young population), and a much bigger focus on health and wellness as a lifestyle. “Because of that the demand for speciality tea will go through the roof in the next few years,” asserts Dani, adding with that the arrival of competition from international players like Teavana and TWG who are doing a good job of increasing awareness among the youth, players like TGL Co benefit from this. ■

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‘GAIA IS VENTURING INTO ORGANIC PRODUCTS THIS YEAR’ WHATWAS THE INSPIRATION BEHIND GAIA? When Gaia was launched in the year 2009, the health food market in India was at a nascent stage. There was hardly any Indian F&B brand which dedicated itself to health and wellness or had a complete line of health foods. So coming back to inspiration, we saw the opportunity to cater to the health conscious segment which was budding at that point of time. Gaia was among the first few brands that came up with a range of health foods and nutritional supplements. The word Gaia is the Greek name for the Goddess of the Earth. As the earth regenerates itself, so do we; Gaia was founded on the belief that nature, through the earth's diversity of flora and fauna, offers us the best solutions for all our health and personal care needs.

Dolly Kumar, founder & director, Gaia, the health and wellness retail brand, gives her insights on the health food market in India and the future roadmap for the company BY STEENA JOY

HOW DO YOU PERCEIVE THE HEALTH FOODS MARKETIN INDIAAND WHATIS GAIA'S SHARE OFTHE PIE? Over the years, the health food market has evolved significantly. Food consumption patterns and preferences have undergone substantial changes all over the world and India is not lagging behind. Consumers today are getting more conscious about their health. There is a growing awareness of quality and the increasing incidence of food-heart-related diseases like diabetes and obesity. Consumers worldwide are showing great interest in a preventive lifestyle rather than a curative approach. The health food industry in India ia also evolving simultaneously. But despite a lot of competition in the market today, we successfully remain one of the leading health and wellness brands in India as we are one of the few brands that have a complete range of products which is relevant to the health conscious. We have 55 health products and two specialised lines under Gaia Lite and Gaia Sport. These specialised lines cater to the needs of weight watchers, diabetics, gogetters or anyone looking for healthier choices. Our USP is that we offer the promise of good health. Combining the miracles of nature with the wonders of science, our range of nutritional supplements and health foods

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are big on health and small on guilt. WHERE DO YOU SOURCE YOUR RAW MATERIALS FROM? All our raw materials are majorly outsourced. Some of our key raw materials are imported from countries like China, Afghanistan, Australia, etc. Research is conducted for every raw material by our experienced team and we have certain quality parameters and standards (conforming to the GMP as well as international quality norms) that need to be strictly met. WHAT SUSTAINABLE PRODUCTION PRACTICES DO YOU FOLLOW? Our manufacturing facility is located at Baddi, Himachal Pradesh. We have a 20,000 sq ft full-service GMP certified custom manufacturing facility where we offer short lead-time, comprehensive, turnkey manufacturing solutions using state-of-theart equipment and streamlined processes to deliver exacting standards. Our solutions include formulation, sourcing, blending, processing, tableting/encapsulating, bottling and labeling. We produce nutritional supplements, personal care products and food products. Along with being ISO certified, our facilities and processes have received the 'Halal' Certification and the coveted 'Good Manufacturing Practices' Certification. WHATIS THE FUTURE ROADMAP FOR GAIA? Evolution is a part of consumer behaviour. So we are venturing into organic this year. There is going to be a new brand franchise extension altogether and it is going to be big. My team and I have constantly worked over eight years to make Gaia what it is today and I am sure our new brand franchise extension will not only do great in the market but also reinforce the existing trust our consumers have towards our products. Besides, there’s an increasing awareness and demand for organic products in India. So we want to address and cater to the same audience. Furthermore, we will also unveil a range of sugar free cookies and diet snacks shortly. ■

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JM Posner: Quality equipment at a fair price

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M Posner is a small team of experts dedicated to bringing caterers and other professionals quality equipment and supplies at a fair price. The company specialises in Chocolate Shawarma, Chocolate Fountains, Waffle Makers and Waffle Premixes. The company started when owner Justin Posner rented chocolate fountains to businesses and quickly discovered they would prefer to have their own to use on a daily basis. He soon found himself selling chocolate fountains to businesses, but then discovered they also wanted other products such as waffle makers, waffle premixes, etc. This led to JM Posner being created and since then there has been no looking back. CHOCOLATE SHAWARMA The Chocolate Shawarma which is brand new to the market is a unique and innovative product. The Chocolate Shawarma is also an excellent profit maker, which makes it ideal for the serious fun food supplier. An original twist on the classic shawarma option, this unit appeals to every chocolate lover. The twirling, rich, scrumptious chocolate delicacy has bystanders enthralled, and with its extraordinary design this creation is perfect for hotels, restaurants, gourmet coffee shops, shopping malls, weddings parties, corporate events, and chefs looking to enhance their culinary offerings. You can customise your offerings and play around with your creativity in designing the menu to give your customers a sumptuous treat that is also value for money. It is also simple to use and easy to clean which makes it even more attractive. This Italian concept features a package that includes a Chocolate Shawarma (refrigerated) Unit and Pita Maker. The special soft pita which is made from a delicious batter can be prepared in just 30 seconds. Chocolate shavings are taken from the rotating, twirling chocolate cylinder. The flavour of the chocolate cylinder can be customised (white/milk/dark chocolates, vanilla, strawberry, mango, etc).

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● ● ● ●

Interchangeable plates Cool touch safety handles Easy to remove and replace plates on site Automatic timer with rotating 180° motion Digital temperature control display and touch pad

The waffle makers come in different shapes, namely, Round, Cone, Stick, Savory, Liege, Heart, Bubble, French Fries, Batman, Superman, Dino, Bugs Bunny, Warner Brothers, etc. The company also offers custom-tailored waffle makers.

Features: Perfect for hotels, restaurants, shopping centres, weddings, parties and more ● Make a variety of desserts, the possibilities are endless ● Have as a dessert or as a main feature ● Make your own fresh and warm pita

WAFFLE MIX(EGGLESS) All you need to do is add required water and oil/butter to the Belgian style waffle mix and bake it in your waffle maker. You or your clientele will enjoy waffles with a perfect flavour and texture every time.

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What is included in the Chocolate Shawarma package: ● Chocolate Shawarma Rotating Unit with refrigerator. ● 10 kg Chocolate Cylinder ● Teflon coated Pita Maker ● 20 kg of Pita Mix ● 500 Chocolate Shawarma Serving Trays ● Accessories and tools. The supplies will cater for approximately 500 servings. WAFFLE MAKERS The unique feature of JM Posner's waffle maker is that the plates can be interchanged. A client can own one waffle maker and different extra plates of his choice. Features: Solid nonstick Teflon-coated aluminum plates ● Rotates 180° for even cooking all around ●

CHOCOLATE FOUNTAINS The Chocolate Fondue, an icon in the world of chocolate display, is designed and patented by JM Posner, UK Developed by Chef Justin Posner with real practical understanding of the needs of professional caterers and consumers, these fountains are delighting the world by putting the art in party and are the largest selling fountains worldwide. JM Posner Chocolate Fountain is the fountain of choice worldwide and has made its mark in the hospitality world gaining worldwide acceptance and has become an icon in the world of chocolate display. JM Posner offers a growing portfolio of easy-toassemble chocolate fountains (to suit different business models) at price points to suit all budgets and capable of serving between 40 and 1500 guests. The company is constantly investing heavily in R&D, the result being a chocolate fountain far superior in quality and reliability than any other in the market. JM Posners’ line of chocolate fountains includes standard fountains in three, four, and five tier varieties, as well as decorative cascade chocolate fountains and even fountains that allow users to indulge in two or three flavours of chocolate at once. ■

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ASHTANGAYOGA – AJOURNEYTOWARDS FREEDOM Recharging weekly sessions of Ahstanga Yoga at Heavenly Spa by Westin led by resident wellness specialist, Jitendra Pokhriyal

ward-winning Heavenly Spa by Westin continues to inspire healthy lifestyle seekers with its signature programme of wellness activities. From July onwards, The Westin Resort Nusa Dua, Bali’s resident wellness specialist, Jitendra Pokhriyal, will be introducing guests to the recharging benefits of Ashtanga Yoga with weekly sessions. Asthanga Yoga is known as ‘the journey towards freedom’. The true miracle lies in self eagerness to allow, appreciate, and honour the uniqueness and the freedom of each sentient being to sing the song from the

heart. Ashtanga comes from the words ‘ashta’ meaning eight and ‘anga’ that means limbs or steps. Ashtanga Yoga is a journey of eight steps towards self-freedom or Samadhi, which refers to ultimate mental and physical freedom. It is a dynamic form of yoga that emphasises the harmonic connection of breath and movement. The poses in Ashtanga are always performed in the same order allowing students to learn the sequence and focus on the internal, meditative aspects of the practice. Pokhriyal hails from the birthplace of yoga in India and his role at the resort is to cultivate renewal. He is in charge of an

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enriching Wellness Calendar, which is a thoughtfully crafted menu of interactive sessions to uplift body, mind and spirit. These encounters focus on holistic wellness and draw on Bali’s traditional healing practices. Apart from teaching a number of different yoga and meditation styles, Pokhriyal also conducts a series of regular Life Talks. He touches on universal subjects that are pertinent to embracing a healthier and happier way of life. He is passionate about the history of yoga and his wideranging knowledge encompasses aspects such as the anatomy of posture and essential

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breathing techniques. As an accomplished instructor, he teaches groups and individuals based on proficiency. During these classes he encourages participants to challenge themselves but is always mindful of personal limitations. The Westin Resort Nusa Dua, Bali aims to

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preserve wellness through travel. This concept is supported by various initiatives led by Jitendra who is available to help guests achieve their lifestyle goals. Every Friday at Heavenly Spaâ&#x20AC;&#x2122;s Wellness Platform, Pokhriyal holds a session of Ashtanga Yoga in a peaceful garden setting. During this weekly class,

guests will learn to connect breath and movement as well as how to perform various poses with the correct methodology and alignment. A number of other wellness experiences are scheduled throughout the remainder of each day for the pleasure of resident and non-resident guests. â&#x2013;

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ACLIMAXOFURBAN ARCHAEOLOGY The very first warehouse converted hotel in Hong Kong, Ovolo Southside defines how a space can be creatively used to fabricate an artsy mix of a business plus leisure hotel BY SALONI BHATIA

volo Southside, set in one of the old industrial areas of Hong Kong, opened its doors in the summer of 2014. Designed by architectural firm K+K in Hong Kong, the local and international artists transformed the space into an interactive design channelling Hong Kongâ&#x20AC;&#x2122;s receding historic architecture in a bold, modern way. The hotel features 162 open plan guest rooms, a fully equipped 24hour gym, a spacious lounge area, rooftop restaurant and creative spaces, making it a hit among the design-tech savvy traveller. The former multi-use industrial building has been designed in a way that it retains the authentic Hong Kong experience by adding a modern twist of art. While the rooms are well equipped with amenities demanded by the new age traveller, open spaces have their own charm. The idea behind designing the common areas was to be highly inviting as well as utilitarian. Over time it is seen that guests love to use the area to work and mingle throughout the day, as it is providing a space that is more than just a hotelâ&#x20AC;&#x2122;s typical lounge, bar or restaurant but very multipurpose in use.

Maintaining the property's original structure, each room is different in size and shape. The see-through division along with the placement of furniture gives it a spacious outlook while the tall windows let one enjoy the view. The overhead maze of chunky bare steel water pipes and foil clad air conditioned pipes across the exposed ceilings give it a raw yet sophisticated look. The colour combinations in the rooms as well as the corridors are rustic retaining the

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warehouse vibe of the building. The restaurant, rooftop bar and lounge area has been strategically designed to enjoy the best of views of Hong Kong's skyline. One can enjoy the views along with beautiful weather on a pleasant day in the outdoor seating or simply indulge in work while in the lounge area with urban views. Apart from the common areas and the rooms, Ovolo's social spaces can easily facilitate meetings and events. The BIG room is inspired by the Mao style meeting room and can be used for business meetings. For larger gatherings, the former garage of the warehouse at the lowest level has been converted into an expansive room which can host upto 375 guests. The hotel has catered many events such as private parties, gallery events, fashion shows, products launch in the area. A full-height 18-metre projection wall and state-of-theart sound system completes the room, setting the scene for high impact, aweinspiring events. Ovolo has enlisted an anthology of artists to create a revolutionary arts hub within the hotel. Hong Kong-based collective Parent’s Parents were among the first artists to leave their mark. Viewing Ovolo and the greater Southside district as barometers of Hong Kong’s industrial revolution, their graffiti along the hotel’s corridors – juxtaposing pop art-inspired messages of positivity and graphic motifs – is a symbol of urban renewal, encapsulating the industrial transition of Hong Kong with stencilled messages that also smartly play on daily routines. Likewise, Los Angeles’ duo Cyrcle’s series of larger-than-life murals across the hotel’s rooftop and interiors are breath-taking depictions of the narratives of the tireless workers who drove Hong Kong’s industrial activity and later, its revolution. Each piece, from the rooftop mural to the intricate lift graphics, defines the space they are in. The works of other artists are also displayed throughout the hotel, including installations designed to be projected across a specially-designed 18-metre video wall which solely illuminates the ground floor gallery. The interactive space and well thought design landed Ovolo Southside as a member of the elite collection of Design Hotels. Commenting on the inclusion of

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Ovolo, Claus Sendlinger, founder of Design Hotels, said, “As Hong Kong’s first full-scale warehouse conversion hotel, we see a property that is pushing boundaries – in design and also in location – heralding a new movement in hospitality. By choosing Wong Chuk Hang as the location of the property, Ovolo Southside has undoubtedly become intrinsic to the development and rebranding of this once industrial neighbourhood, into a destination for art, culture and fashion.” The positive reviews for Ovolo on websites like TripAdvisor showcase that it has been a favourite among its guests. As one of the first warehouse converted hotel in Hong Kong, in addition to being in a very untraditional location for hotels in Hong Kong (Wong Chuk Hang), Ovolo Southside has been a major source of differentiation in the market. ■

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THE

GAME OF

FLAVOURS Chef Devendra Bungla, corporate pastry chef, Hyatt Regency, New Delhi, is known to add his own unique touches to his recipes. In his 35-year career stint with the Hyatt, he has won many accolades for his work and continues to be the reason behind Sidewalk's success BY SALONI BHATIA

s a pastry chef, Devendra Bungla possesses the rare ability to play with every aspect of taste and texture. No wonder then he looks upon baking as a game of flavours. He has been with the Hyatt Regency, New Delhi since 1982, and has deeply invested in teaching his staff while continuing with his innovations. Speaking about how he got into the profession, Chef Bungla says, “I was initially interested in joining the army but was equally passionate about art, science, architecture and desserts. I decided what I wanted to do on the day I prepared my first roti. Baking fascinated me since I was a kid and I always looked upon it as a form of art. Experimenting with flavours in cooking is like a game for me whether it’s baking cakes, making chocolates or creating a dessert. With encouragement from his family, he started working at a local bakery in Dehradun before making a move to Delhi and applying for a kitchen apprenticeship at a leading five-star hotel. The F&B industry has seen a complete

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Chef Devender Bungla

shift in the role of a pastry chef. Not restricting to creations it also involves a lot of planning, from start to seamless execution. Chef Bungla states that with the hospitality and F&B sector changing constantly, his roles and responsibilities have also changed over the years. “Apart from researching and developing new recipes, as a corporate pastry chef for Hyatt Regency Delhi, I am also responsible for supervising and training other chefs in the kitchen, preparing budgets alongside mastering the art of designing desserts, etc,” he adds. In his long association with the hotel, the chef has bagged many awards, the most prominent being Top Chef's Lifetime Achievement Award 2016. He shares, “Since I have been associated with Hyatt, I have bagged the awards for Best pasrty chef, Corporate Pastry chef of Asian hotels etc. I have always tried to experiment with different flavours and create new dishes to surprise our patrons with new innovations.” Despite such a long experience in the sector and abilities to cover all spectrums of his profession, Chef Bungla prefers to rely

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on authenticity, techniques, tradition and lastly his intution to create something new. Speaking about the major trends in the industry today, he shares, “The major trend in the industry today is healthy snacks and desserts. Everyone from a kid to a 70-year old is so health conscious these days, they don’t want to have anything that has a lot of calories in it. So as a pastry chef, it becomes very important for me to prepare a dish for them, which is healthy and low on calorie but equally satiates the palette of my

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customers.” He further adds, “The biggest challenge of a pastry chef is that you can't just throw things together. When you are working with baking powder and a formula, you have to be really careful on the quantity and techniques, or else everything can go wrong. Another challenge faced as a pastry chef is the non-availability of quality raw materials and the demand and supply chain ratio.” While speaking about the challenges he doesn't forget to add about the importance

of innovation. “Innovation is the most important part of any industry as the customers also look out for new and innovative tastes. At Hyatt Regency Delhi, we keep trying to come up with new dishes and flavours to keep up with the expectations of our patrons,” he comments. He feels happy to see young aspiring chefs in the kitchens as he can sense that the profession has come a long way. Now with dedicated chefs for desserts, he says young professionals in this field have a bright future.

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A PROUD LEGACY

A global market leader, Molson Coors Brewing Company has a rich legacy of more than three centuries dating back to 1774. Ashish Kapoor, president, Molson Coors India shares the interesting history of the company and its key products in the India market where the changing preferences of consumers are driving the demand BY SUDIPTA DEV

or a company which has more than 350 years of combined brewing heritage, Molson Coors has been delighting the world's beer drinkers for centuries. “We are more passionate than ever about making great beer. We've won many international awards, but awards aren’t as important as great beer. We're always working to perfect our brands and develop new ones,” says Ashish Kapoor, president, Molson Coors India. The history of the company goes back to 1774, when William Worthington began brewing in Burton on Trent, England. Kapoor informs that some of the most interesting stories lie in the family heritage itself. John Molson founded Canada's oldest beer brewery on the banks of the St Lawrence River in Montreal. In 1959, Molson Canadian

was first brewed and today is one of Canada’s most iconic and best-selling brands. “Adolph Coors, a penniless brewer’s apprentice, stumbled on the perfect water in Clear Creek at the foot of the Rocky Mountains. 105 years later, Coors Light was born and would go on to be enjoyed by beer drinkers in over 25 countries worldwide,” mentions Kapoor, adding that Frederick J. Miller began his apprenticeships in brewing in adolescence and by 1849 was brewmaster to a prince in Sigmaringen, Hohenzollern. After immigrating to the US in 1854, he settled in Milwaukee and later purchased the suburban Plank Road Brewery for US$ 2,300. “He brought a unique brewer’s yeast from Germany; its descendant yeast is still used in some of our beers,” points out Kapoor. The portfolio of Molson Coors includes leading premium brands such as Coors

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Light, Molson Canadian, Carling, Staropramen and Blue Moon across The Americas, Europe and Asia. “It operates in Canada through Molson Coors Canada; in the US through MillerCoors; across Europe through Molson Coors Europe; and outside these core markets through Molson Coors International. We have a presence in communities all over the world. That’s how we’re able to capture the local flavour and spirit of each region and share that with our drinkers,” shares Kapoor. INDIA MARKET Speaking about the operations in India and the key milestones in the country, Kapoor mentions that Molson Coors Brewing Company entered India in June 2011, when the company acquired the controlling stake in Cobra India Beer Private

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High Spirits Limited, thereby creating the joint venture Molson Coors Cobra India. “Further in early 2013, Molson Coors Cobra and Mount Shivalik Breweries Ltd (MSBL) entered into a contract brewing and distribution agreement whereby each party would brew and distribute each other’s brands in their respective markets. Expanding its product range in the country, in 2014 Molson Coors Cobra India launched British iconic brand ‘Carling’ in the Indian market,” he says, adding that in April 2015, Molson Coors acquired Mount Shivalik Breweries Ltd (MSBL). As a result, MSBL’s entire brand

portfolio, including the leading strong beer brand, Thunderbolt, became a part of Molson Coors in India. According to Kapoor, following the acquisition of Mount Shivalik Breweries, Molson Coors has made a substantial investment towards upgrading the existing facilities to international standards and expanding the presence of its product portfolios in the northern markets. Another important milestone in the India market happened in 2015, when Molson Coors India forayed into the fast growing premium strong beer segment with the launch of Carling Strong Premium Beer, a variant of Britain’s number 1 beer brand, Carling. “Building on the current popularity of strong beer in India and setting new highs with international standards in 2016, Molson Coors India re-introduced Thunderbolt, in a new look. Continuing with the momentum, we have also added Miller High Life and Miller Ace to our product portfolio,” states Kapoor. In India, the company has three brewing units - in Bhankarpur, Punjab; Ambala, Haryana and Sikandarpur, near Patna, Bihar. Giving his views on how the profile and preference of the beer drinking public has changed in India, Kapoor says, “India so far has been a country more skewed towards spirits and country liquor. In the last decade we have seen the acceptance of low alcohol beverages such as beer, wine and ready to drink too. Beer has not just evolved as a social drink but has also led to a themed and responsible drinking culture with a surge in the pubs and microbreweries in India.” He believes that an important factor here is exposure to international cultures and sociocultural facts related to it. “Also, with the versatility that beer offers in the flavours and aroma, the beer pairing options are limitless. This all accumulated, have led to beer emerging as a lifestyle quotient for the urban generation,” he affirms. GROWING DEMAND In recent years there has been an increase in demand for brews that meet global standards, which is leading to growth in the premium and imported super-premium categories of beer with a potential to attract profit margins. “To

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Ashish Kapoor

cater to the consumer preferences, we have Miller ACE and Carling in the strong premium segment, apart from Miller High Life, a milder variant in the premium segment,” states Kapoor. The popularity of microbreweries in recent years has brought in interesting dynamics in the beer market. Kapoor acknowledges that though India is relatively a price sensitive market but there is a value conscious segment too, the ones looking for experiences, variety, quality and consistency over money. Also, the changing dynamics of the consumption patterns and taste preferences towards international brews that meet global standards has led to a shift in the cultural attitudes. “There is a steady growth in the country’s per capita income level with its young population actively joining the workforce and so are the leisure budgets of the urban population. This is leading to the emergence of this niche and an innovative concept of microbreweries in cities, such as NCR, Bangalore, Mumbai and Pune with Hyderabad, Kolkata and Chandigarh slowly making their way to the list. They offer great varieties when it comes to taste, aroma and brews providing both complementary and contrasting experiences when paired with food,” remarks Kapoor, adding that as pub drinking is all about the experience, there is a great acceptance here to stay. “Having to savour a freshly brewed beer straight from the tap is a great concept and draught beer represents a significant business opportunity,” he mentions. ■

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BREWING AGREATTASTING BEER

Prodeb Brewery introduces advanced Belgian technology micro-brewery equipment in India

hennai-based Prodeb Brewery, one of the largest and most advanced microbrewery equipment manufacturers in India, has launched state-ofthe-art microbrewery equipment developed on advanced Belgian Technology, suitable for producing hand-crafted beers of superior and authentic taste. The company has launched the equipment in Karnataka, Odisha and West Bengal. Built to perfection in line with the needs and nuances of classic beer making, Prodeb’s breweries feature specially designed lautering vessel that supports in achieving nearly 96 per cent extraction - the highest possible extraction in brewing. The lauter tank of advanced design includes provisions of steam jacket in the vessel. Prodeb’s equipment is designed with a free board of above 40 per cent which guarantees right volume of wort production in the brew house. The advanced multi-step mash system is truly one of its kind and is a main reason for producing great tasting beer. The quality, aesthetics and technology of Prodeb’s microbrewery equipments meet European standards, yet the price is very much Indian and ranging from `40 lakh to `4 crore. The system integrates branded gear box

Built to perfection in line with the needs and nuances of classic beer making, Prodeb’s breweries feature specially designed lautering vessel that supports in achieving nearly 96 per cent extraction - the highest possible extraction in brewing motors and refrigeration compressors for increased reliability as well as functionality. A wide option of up to 500 long lastingfinishes and suiting the interiors of the microbrewery offer unparalleled choice in aesthetics. Titanium finishes in copper, gold, oxidised black and even wood are a few worth mentioning. As a responsible equipment manufacturer, Prodeb extends its support with experienced International Brew Masters, to maximise the efficiency and cost-effective solutions. The brewers are rotated in a minimum of three projects to ensure that even a small brewery avail the expertise of a great brewer. Prodeb’s flagship company, Canadian Crystalline Water, specialises in water treatment. This expertise enables Prodeb to

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mock the classic styles of beer available abroad, simply by recreating the source water there, which makes for authentic beer. Prodeb Brewery has executed more than 30 microbreweries worldwide in Australia, Europe, Africa, USA, Canada and South America. In India, Prodeb Brewery has more than 20 completed microbreweries and more are getting installed, 60 microbreweries within the current year. Prodeb manufactures in-house the total line of microbrewery equipment which includes malt mill, brew house fermenters and bright beer tanks. Besides these, Ice Water Tank, Glycol Tank and Hot liquor Tank, CIP (clean-in-place) System and refrigeration chillers are also manufactured at its 50,000 sq m facility in Chennai. ■

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Tech Talk

3000+ Installations

Solution

25 T

Years

Dyne

Levotel to launch ‘Levotel Web HMS’

the industry’s most complete

F&B Service Management

Software

MOHIT RATHOD Mumbai

engaluru-based provider of secure wired and wireless internet services to the hospitality industry, Levotel is going to launch 'Levotel Web HMS' to cater to smaller properties and home stays; and its channel manager 'Levotel Booking Engine'. Velmurugan E, managing director, Levotel, said, "I have spent 15 years of hotel experience before developing Levotel HMS. This software has been designed by hotel expert, whereas the currently available products are developed only by software engineers. I would like to give all hoteliers affordable software solutions. Our software is very user friendly and we have named all the menus with general hotel terms." Most of the features are customisable to any property, and the software can be easily operated by any person with little hotel working experience. The company provides complete integrated software solutions and all the reports can be sent over email. Levotel HMS provides seamless integration to online portals and all reservations will be flown down to system automatically. Hotels don’t need to do a reservations for this. Founded in 2012, Levotel is a leading provider of secure wired and wireless internet services to the hospitality industry in India. "Our goal is to provide your business with professionally-installed systems, monitored and maintained by our expertly-trained staff, and to ensure maximum uptime. Further, our intention is to provide equipment, service and support that will exceed

Rede ne customer

experience with

CRM

POS

Loyalty Program eVoucher Mgmnt eFeedback -

- Wi-Fi Ordering - eMenu - Live Status on Mobile

- Website Orders - Kitchen Display - Pre-paid Cards

Velmurugan E

our clients' and their guests' expectations, creating an excellent impression for our customer as well as our company. DYS has been successfully deployed in various hotels, service apartments and restaurants," commented Velmurugan. Other technology solutions from the company include Levotel POS, a complete restaurant management system capable of handling any format of the restaurant operations – fine dining, quick service, door delivery. It can be integrated with HO Module. Whereas, Levotel Banquets is a complete banquets management system which is entirely on the web platform. It can mange single banquet halls to multiple halls in multiple cities. Levotel has been serving more than 100 hotels and associated with leading hotel brands like Royal Orhid Hotels, Sarovar Hotels, The Zuri Hotels, Golden Palms Hotel & Spa and Angsana Oasis & Spa among others. ■

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MMS

- Invento ry - Stock C management ontrol (Food, Li quor - Recipe & Non-Food) Co - Central sting K - Real Tim itchen Manage e Stocks

ment

www.dytelworld.com

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Tech Talk

'FOR THE HOSPITALITYSECTOR, SECURITYIS THE FOREMOSTCONCERN' Sudhindra Holla, country manager, India & SAARC, Axis Communications speaks about the high-quality security solutions the company provides to the hospitality sector, and the new innovative technologies in this space BY SUDIPTA DEV

WHATARE YOUR KEY SECURITY SOLUTIONS FOR THE HOSPITALITY SECTOR IN INDIA? Axis Communications has always had a focused approach in all our verticals. Hospitality is a booming sector in India. We service some of the major large and mid-size hotel chains in the country and our effective solutions continue to draw clients who require high security with minimal intrusion. There are three main requirements that our hospitality clients ask for: ● Safeguard guests and staff ● Operate discreetly ● Help improve hotel operations and staff management We guide our partners to provide the right solutions customised to the needs of the customer. One of the large scale installations done by us was for the Four Seasons Hotel Lion Palace St Petersburg – a 19th century mansion refurbished into a modern hotel while keeping the interiors of the last century. Our mission was to seamlessly integrate our cameras into the hotel security without

disturbing the look of the mansion. Specialists of the company integrator Specmontazhservice, developed an integrated security system, which included a wide range of Axis products. Key arguments in favour of this decision were high quality and broad functionality of the equipment, enabling complex tasks and satisfying high requirements of the security service of the Four Seasons Hotel chain worldwide. More than 200 AXIS P3301 and AXIS P1344 Network Cameras and other accessories have been installed at Four Seasons Hotel Lion Palace St. Petersburg. The system performs around-the-clock to provide high-quality video images from around the building and instantly identify people. Using specialised software, the system informs the security service of forgotten things and missing items within the surveillance coverage. In addition, this system allows identifying registration numbers of incoming and outgoing vehicles, followed by refusal or granting them a passage to the territory, and informs a security officer

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of cases, when an unauthorised access to the object (break-in, holding of a door after an authorised passage) takes place through the instant video output from this zone and alerting with a corresponding sound signal. WHAT ARE THE COST BENEFITS OF INSTALLING YOUR PRODUCTS FOR A HOTEL COMPANY? Since the inception, Axis has always tried to create awareness amongst the end-users of the benefits of using high-quality products instead of low-priced cameras which come with the very high Total Cost of Ownership (TCO). Our cameras have always come with a longer shelf life and low maintenance requirements. They are routinely tested for environmental hazards, rains, external damage possibilities and tampering by intruders. This ensures that the products are always reliable and secure. We always recommend using our solutions with the products as they seamlessly integrate into the framework.

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For the hospitality sector, security is the foremost concern, especially with the influx of foreign tourists, it is critical to select the best option within their budget without compromising on image quality and storage. Using a multi-vendor approach can be extremely difficult as the integration process takes time, which is the reason our partners also recommend using the complete Axis approach to secure the premises. ARE THERE ANY ADVANTAGES IN TERMS OF SEAMLESS OPERATIONS? As I have mentioned, we have many different products and software that can be integrated into any of our systems. Our system integrators meticulously work around the requirements of the customer and provide the best solutions available. In case the customer prefers using systems from other vendors, it is not a challenge as our products are ONVIF ready. This means that in a multi-vendor environment, our cameras are industry ready and can be utilised in conjunction with any other ONVIF-ready devices.

Sudhindra Holla

●

YOUR VIEWS ON THE INCREASING AWARENESS AMONG RESTAURANT OUTLETS IN INDIA TO INSTALL SECURITY CAMERAS. HOW DOES IT HELP THEM? We work with a lot of restaurants and one of our biggest success stories is the installation we have done for Café Coffee Day. The management of Café Coffee Day (CCD) was looking for a surveillance system that would help them in multi-location remote monitoring, staff management and store management, all from a central location. Further, CCD required that the cameras have aesthetic appeal and blend in with the café’s interiors to maintain the décor of the stores. Each café had two cameras – one to monitor the service area and the other for the billing counter. AXIS M3011, AXIS M3004-V and AXIS M3203 Network Dome Cameras were chosen since they are vandal-proof and provide superior video quality. The benefits provided by this installation include: ● Business intelligence: Gathering business intelligence about each store including employee behaviour, level of customer service offered and the areas where the employees need training, consumer behaviour and time graphs related to consumer walk-ins.

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●

Central monitoring: With the Axis installation, the senior management has now been able to monitor remote stores real-time from a central location, over the internet. The cameras enable effective and real-time monitoring by providing vivid details enabling the authorities to monitor each order being dispensed. The video that is recorded is compressed and shared over the internet with the authorities. Cost-effective: The installation helps in monitoring stores even in remote locations, thereby reducing the travel cost incurred from the management team needing to monitor stores in person. Edge-based storage: Since there are a substantial number of outlets in the highways and remote locations, where connectivity is very low, there are chances of authorities not being able to monitor the stores due to lack of footage. In such a scenario and in case of connectivity failover, the Axis solution can record the video footage which can be retrieved later for perusal. Effortless scalability: Café Coffee Day adds on about 20-25 stores in India every month, therefore the solution offered has to be easily scalable. Axis solution enables the stores to install more cameras in existing and new stores without having to change the network infrastructure, at minimal cost.

YOUR FOCUS ON INNOVATION. WHICH ARE THE NEW TECHNOLOGY TRENDS IN THIS SPACE? Today the customer no longer requires CCTV cameras only for the purpose of monitoring. Video analytics and storage has grown in parallel with the innovations in the security industry. We have created the

Zipstream technology that can be used to compress storage space. Optimised for video surveillance, Axis’ Zipstream technology is a significantly more efficient H.264 implementation, lowering bandwidth and storage requirements by an average 50 per cent or more for many common 24/7 surveillance use cases. We have also strived to create a technology that reduces dependency on light. In low-lit areas and at night, when it is difficult to detect faces and license plates, our Lightfinder technology can be utilised to get a clearer feed from the videos. Lightfinder technology is a combination of Axis’ expertise in image processing, in-house system-on-chip development and selection of the best optical components. Cameras with Axis’ Lightfinder technology have extreme light sensitivity. Such cameras can deliver color images in as little light as 0.18 lux or lower. DO YOU FORESEE ANY INTERESTING NEW TECH CONCEPTS EMERGING IN THE NEAR FUTURE IN YOUR INDUSTRY SEGMENT? Some of the concepts which were earlier considered too futuristic have turned into reality now. We have facial recognition software inbuilt into cameras these days which makes it very easy for the security supervisors and even the law enforcement officials to identify miscreants. One should not compromise on resolution and robustness of their cameras. The facial recognition software is able to detect faces in low-light and even from very long distances. Automatic Number Plate Recognition (ANPR) is another similar technology that uses optical character recognition on images to read vehicle registration plates. This is something that should be implemented around cities to keep track of traffic violators and as a part of incident detection. For large premises which require very active surveillance, we recommend using technologies such as Perimeter Defenders. AXIS Perimeter Defender is a flexible, scalable video analytics application for perimeter surveillance and protection. It’s designed for demanding large-scale installations. It is ideal for reinforcing physical access control for high-security facilities such as chemical plants, power plants and prisons and for critical infrastructure. ■

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FHW Bengaluru to stir Bengaluru's F&B, hospitality industry FHW STAFF Mumbai

ollowing its recent show in Goa, the Bengaluru edition of Food Hospitality World (FHW) 2017 will be organised from August 9 to 11 at the White Orchid Convention Centre, Hebbal, Bengaluru. An event focusing on developing business relations and trade opportunities for the buyers and sellers of the F&B and hospitality industry, FHW Bengaluru 2017 is supported by industry bodies including i-PHA, Hospitality Purchasing Managers' Forum (HPMF), South India Hotels and Restaurants Association (SIHRA), South India Culinary

Association (SICA), Dial A Baker, Bar Square, US Premium AG Products, Morde among others. The highlights on August 9, 2017 include Hospitality Think Tank - The GM’s Conclave panel discussion that will see GMs from leading hotel groups discuss 'Where are the ARRs Going?'. South India Culinary Challenge 2017 will witness competition categories like Tier Wedding Cake, Artistic Pastry Showpiece, Artistic Bakery Showpiece. Live Zone Workshop is being organised in association with Dialabaker.com Chef Arvind Prasad on chocolate pastries and tasting. Day 2 will see many power packed events the Culinary Zone will witness live cooking by

Bengaluru chefs - five demos by SICA members, while FHW Bengaluru 2017 Restaurant Honours will felicitate unique and premium restaurants of the city. South India Professional Housekeepers Challenge 2017 includes competition categories like Bed Making with Towel Art (for professionals), Uniform Designing (for students), while the panel discussion will focus on 'Housekeeping services outsourcing'. The Power of Purchase workshop will be on ‘Future of Procurement – Going Digital’. August 10, 2017 will also mark HPMF South India Chapter launch. On August 11, the Mixology Championship 2017, will showcase the talent of young mixologists in the city. ■

Chili’s American Grill & Bar looks at `20 cr investment in India MOHIT RATHOD Mumbai

merican casual dining restaurant chain, Chili’s American Grill & Bar, is looking at expansion in the India market with an investment of `20 crore to open five more outlets this year. This will consitute a 50 per cent growth in Chili's footprint, taking it from 10 to 15 restaurants in South and West India. The brand is present in 32 countries with 1400 restaurants across Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, the UAE, Germany, India, Japan, Singapore and South Korea among others. Ashish Saxena, CEO, Chili's American Grill & Bar (South and West India), said, "We have been very fortunate to have received great support from our guests. This support has led us to grow to the largest global casual dining chain in India. Most of our restaurants are the highest grossing family restaurant in our

catchment or malls where we are present. What I personally feel has worked for us, is that we have been successful in creating valuable experiences along with great food." Chili’s forayed into India in 2009 in Powai. Since then, it has expanded to Pune, Hyderabad, Bengaluru and Chennai including Mumbai at 10 locations. "Unlike other bars, a large part of our customer base is families. Chili’s is a place where the kids can enjoy their favorites from the special kid's menu and the grown ups can enjoy their favourite margaritas at the same time. Owing to our large portion sizes, we are also a favorite place for large corporate groups who are out celebrating a team success. Our consistency coupled with American-sized food portions and use of highest quality ingredients helps us retain our guests," stated Sazena, while commenting on the brand's USP. In effort to tap the India market more efficiently, the brand has introduced a separate

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Ashish Saxena

vegetarian section. "We worked hard to create vegetarian offerings which are at par in flavour profile with our non-veg Southwestern favorites. And this does not mean just replacing meat with paneer. Many of our guests are vegetarian and keep coming back as they love the flavours," he added. ■

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'The Young Chef Olympiad 2018 is going to be bigger and better' Dr Suborno Bose, chief mentor and chairman, International Institute of Hotel Management (IIHM) and Indismart Group Worldwide highlights the significant milestones of the institution and ambitious plans for the future BY SUDIPTA DEV IIHM has set many benchmarks in Indian hospitality, what according to you have been the key milestones of this illustrious journey ? The IIHM has set the benchmark of hospitality education in India and has achieved several milestones in the last 24 years. The game changers have been the Young Chef India Competition, Young Chef Olympiad and International Hospitality Day and instituting the Hospitality Hall of Fame among others. The first ever international collaboration with a UK university in 1998 is one of the firsts in the country. Recently, the International Hospitality Council conferred the Hall of Fame honour on Ratan Tata, please tell us more about the work of the council and what is the significance of the honour? International Hospitality Council (IHC) is an apex body headed by the

Fame. We are delighted to have a man of his stature and importance as the recipient of the first ever inductee of the Hall of Fame as the person whose contribution to the hospitality industry is momentous. By accepting the Hall of Fame he helped the hospitality industry fraternity to raise the profile of the industry to a higher level.

Dr Suborno Bose

legendary Prof David Foskett and it is a great way of connecting the industry and academia and the co-organiser of the International Young Chef Olympiad. This year we had approached the great visionary Ratan Tata to be inducted in the Hall of Fame and we are delighted to have him inducted into the IHC Hall of

Your Young Chef Olympiad has become an important culinary challenge, what is your vision for grooming and encouraging young talent in the industry? Also, what are your ambitious plans for Young Chef Olympiad 2018? The Young Chef Olympiad 2018 is going to be bigger and better as we are expecting 100 nations to participate with some of the best chefs of the world as judges and mentors. The YCO is already the biggest young Chef Competition in the world and we are extremely proud and passionate about the Olympiad and God willing it's the best and biggest thing that the world has seen. Any new initiatives for IIHM including expansion plans, international tie-ups, new academic programmes, etc ? We are looking at international campuses at Singapore and London and domestically at Chennai and Indore, and a second NCR Campus. We are bullish about the development of IIHM campuses, which along with the eight existing campuses are the best hospitality institutes in the world. â&#x2013;

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Modern Food bullish on health and wellness products MOHIT RATHOD Mumbai

odern Food Enterprises (MFEL), which recently announced a comprehensive relaunch of its flagship Modern brand, has forayed into health and wellness category in the Mumbai-Thane belt with the introduction of its portfolio of healthy breads. Identifying market potential in the Mumbai-Thane market, the company will further expand retail distribution by 50 per cent. MFEL has also recently upgraded its Goregaon manufacturing unit for the production of the new portfolio. Aseem Soni, CEO and board member, MFEL, said, "We are bullish on the health and wellness segment now. We have chosen to expand our target audience. The health and wellness products were first introduced in South India and we have received tremendous response. In some Southern markets, we have registered 15 per cent growth, following the launch." MFEL has also recently revamped its

brand identity in order to enhance its market positioning and strengthen its appeal to multiple consumer segments. In the MumbaiThane region, Modern presently enjoys an estimated overall 15 per cent market share; the company is looking to increase it to 20 per cent during the next two quarters. In the region, Modern is looking at 25 per cent overall growth, which will be driven by 30 per cent growth in the health and wellness range alone. In terms of nationwide business, the company is looking at 25 per cent increase by FY2018 and to grow revenue to `1,000 crore by FY2021. To achieve this, Modern plans to strengthen its presence in its existing markets

including Maharashtra, Kerala, Tamil Nadu, Telangana, Karnatka and West Bengal. With financial backing of private equity investor Everstone Group, the 25 per cent overall revenue growth will be driven by volume growth of over 20 per cent in the health and wellness segment. Rajeev Shukla, managing director, Everstone Capital Advisors – Mumbai, and board director, MFEL, said, "The health and wellness segment is growing faster; thats where the market lies today and we will build upon this market. We currently rank No 1 in four out of the six markets where we are present and we will foray into new markets through different possible routes." The company has also upgraded all its six plants and there is a pipeline of 35 franchise plants, as part of expansion in new markets. Alongside, the porfolio of breads, Modern also manufactures cakes and musks; however it is largely localised in Southern markets. The company, Aseem added, is planning to grow that portfolio across India. ■

Table reservation platform Eatigo debuts in India MOHIT RATHOD Mumbai

nline restaurant table reservation platform Eatigo has marked its debut in the India market with the acquisition of Ressy, a Pune-based table reservation platform operating in Pune and Mumbai. The acquisition has been done as part of Eatigo's expansion to India, through an asset puchase agreement signed in April 2017. Eatigo now operates in six markets – Thailand, Singapore, Malaysia, Hong Kong, India and the Philippines. The company has around 2000 associated merchants across the six markets, of which 300 hotels and restaurants belong to its India portfolio. The company is leveraging upon its core, time-based discounting model, to drive

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growth in the India market, wherein it offers guaranteed discounts between 10 per cent and 50 per cent during different time slots throughout the day, mostly during off-peak times. Siddhanta Kothari, co-founder and chief financial officer, Eatigo, said, "We have observed that merchants are not much concerned about marketing, but are more stressing on filling seats. This is where our strategy of time-based discounts helps their businesses by filling tables during off-beat hours. This has the potential of increase revenues significantly." Supported by TripAdvisor with a total upto-date funding of US$ 15.5 million, Eatigo is expecting its portfolio of asssociated merchants to reach 700-1000 by the end of this year. At present, some of the major associated hotels and restaurants in the country include

Hyatt Hotels, Holiday Inn, Four Points by Sheraton, Pizza Hut, The Junkyard Cafe, Smokin' Joes among others. Speaking about expansion in other Indian cities, Kothari said, "We will evaluate the response generated in Mumbai and Pune and accordingly plan our expansion to more cities across the country." ■

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CKI set to establish its presence in Bengaluru Plans to launch a service centre and manufacturing unit with updated CNC machinery

ustomized Kitchen India (CKI), one of the foremost commercial kitchen equipment manufacturers in India, has revealed its plans to open its manufacturing unit in the cyber capital of India, Bengaluru. Talking about the expansion plan, Tarun Raj, founder and CEO, CKI revealed, "We are not only setting our service centre, but also increasing of manufacturing capabilities to address the growing demands for commercial equipment from the southern and western regions. This will be in line with our transition from being a newcomer to the industry a few years ago to becoming a niche player with substantial domestic and international project exposure." The company did not reveal about the location or size of investment for this expansion move. However, it is expected to increase the potential sales of the company and may even score on international accounts

Tarun Raj

due to Bengaluru's strategic position. Raj said, "Our presence in Bengaluru will allow us to connect with our regular customers and also establish a direct contact with potential clients who have shown interest in our products. The manufacturing unit and service centre will be

up and running by the last quarter of 2017." The unit is likely to boast latest CNC and NC machineries, giving boost to its product quality and drawing interest of the market that seeks innovation. Raj is extremely positive about the south market. But, has the onset of the GST dampened his spirit? "Not exactly. It will rather bring uniformity and competitiveness among players. In fact, initially, there were a lot of confusion regarding HSN codes and the applicable GST slab for invoicing. CKI has taken the initiative to identify each codes the tax rate applicable, which we have posted on our Facebook page for the benefit of the industry. Any commercial kitchen equipment manufacturer can check it and get help. All of us help each other while we compete rigourously. I will be more than happy to help my peers to surf pass the GST tide smoothly," Raj concluded. â&#x2013;

Worldclass eco-friendly cost efficient cleaning solutions now in India FHW STAFF Mumbai

echnical Chemical Laboratories (TCL) is a world leader in manufacturing and distribution of hygiene and sanitation chemicals. The company provides high quality environment friendly products to hotels and hospitals catering to different departments such as kitchen housekeeping, laundry and kitchen departments. TCL has businesses in 43 countries across four continents, and employs more than 10,000 people globally. The UAE, through several government agencies and authorities, has formulated several directives and guidelines for sanitation

and hygiene to be followed and TCL surpassed all parameters to provide the best standards. TCL has brought its rich expertise to India jointly with AV&T Hospitality Solutions. With a clear focus for long-term presence in the Indian market, TCL has established a strong infrastructure consisting of chemical storage warehouses, and dedicated vehicles at strategic locations spread across the country. The best standards will be maintained for the Indian operations with strong financial sustainability along with a robust network and infrastructure for serving customers. The company believes that the success is based on customers, partners and the employees. TCL takes great pride in its professionalism,

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business ethics, strong values and commitment to best customer service. The aim is to not only supply chemicals, but to ensure the best cleaning standards with excellent results, with minimal cost and no harm to nature. The company offers sanitation and hygiene cleaning products for dishwashing machine, kitchen cleaning, vegetable washing, housekeeping, room care, floor care, personal care, laundry. Unique services - eco friendly chemicals, deep cleaning services, marble polishing, world class dilution dispensers, best training classroom/practical, audit for efficient chemicals usage, maintenance of all systems, commitment to safety practices. â&#x2013;

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HPMF proposes collaboration with hospitality associations and groups SALONI BHATIA New Delhi

he Hospitality Purchase Manager's Forum recently hosted an event on the 'The Power of Collaboration' in New Delhi. Many of the trade associations like Hotel and Restaurant Equipment Manufacturers Association of India (HOTREMAI), Forum of India Food Importers (FIFI), India Culinary Forum (ICF), i-Professional Housekeepers Association (IPHA), The Confederation of Indian Industry (CII) among other prominent associations were invited, keeping the vision of future collaboration. Nitin Nagrale, founder and general secretary, HPMF, said, “The objective of collaborating with other associations is to look beyond the individual issues and collectively address the issues of the sector. We are looking at a consortium with representatives of couple of core committee members from each association.” HPMF plans to invite a few core committee members from each trade association to Jodhpur for HPMF’s seventh anniversary and annual convention, scheduled from September 14 to 16, to further this goal. HPMF is now nationally engaged with CII and has partnered with Messe Frankfurt which will further help in global expansion and will also be holding its seventh national conference and awards in Jodhpur in September, 2017. The event saw top dignitaries and key stakeholders of the hospitality sector come together under one roof. Hosted by the HPMF-North Council, the core team including president Shiv Shankar Menon, vice president Sanjay Goyal, general secretary Rajesh Panse, joint secretaries

Amitabh Shrivastav and Priya Malhotra along with the council administrative members Jairaj Singh, Kaushik Jhingan, Surender Sharma, Gyan Upadhyay and Dr Harshvardhan Singh were also present during the event. Addressing the audience, Menon spoke about the future plans of HPMF. He said, “We are excited about the global footprint of HPMF. Soon we will launch the UAE chapter, and we are in the process of having a tie-up with purchasing associations of Singapore, USA and Vietnam. We are also planning to open a school of procurement soon in Maharashtra.” Nagrale also mentioned that HPMF will be announcing its first chapter outside India in UAE, where HPMF has about 50 members already. HPMF is a consortium of purchasing managers from the hospitality industry representing star hotels, catering companies, standalone restaurant chains and airlines. ■

WINNERS OF GOA’S PROMISING HOUSEKEEPERS OF THE YEAR AWARDS, IN DIFFERENT CATEGORIES: Innovative –Rajasekar S, executive housekeeper, Cidade De Goa; Environment conscious – Ritu Goyal, executive housekeeper, Caravela Beach Resort; Aspiring – Kiran Kumar R, executive housekeeper, The Leela Goa; Inspiring – Dhanish Dharmarajan, executive housekeeper, Alila Diwa Goa; Gen X – Amitav Panda, executive housekeeper, Grand Hyatt Goa; Gen X – Pratek Jaiswal, executive housekeeper – W Goa; Guest Centric - Laxman Singh, executive housekeeper, Radisson Blu.

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QUALITY CREATIONS Puratos believes that Indian bakers are amongst the best in the world, and therefore should have access to all its best products, like Puratos’ Satin premix

ome August and there is sense of expectation in the air, a spring to the step from the beginning of THE season. It isn’t any other season; it is the season that only bakers, patissiers and chocolatiers understand. A season of festivals, a season of weddings, of deliveries, of producing that something new to catch the fancy of the customer. The season that begins in August and goes well into the next year. That leaves one excited and tired at the same time. Creating something new is not always an easy task. It requires planning, keeping a careful eye on international trends and then producing drool worthy quality creations. As we found with our Taste Tomorrow survey, Indians are keen to move out of their comfort zones and try new flavours; flavours that are new to their taste buds, and are cutting edge. Having experienced these before on vacations, they are keen to relive their vacations through their palates, or we have those that are clearly looking for comfort foods, for what is familiar and tried and tested. Having said that, Indians today are not just looking for tried and tested food, but are looking for premium quality yummy food. Making quality creations is of course much more easier when you have a world class partner by your side, one whose commitment to the Indian baker is paramount. One who believes that Indian bakers are amongst the best in the world, and therefore should have access to all that

is the best in the world. Amongst these best in the world products are Puratos’ Satin premix. The beauty of a Satin range premix is that it is versatile, that they lend themselves to a number of variations. They can be adapted to make treats that are different yet yummy. Take for example the recently launched Tegral Satin Pistachio Velvet Egg Free in the satin velvet range, its Middle Eastern 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. When Tegral Satin Pistachio Velvet Egg Free paired with Belcolade, Puratos’ real Belgian chocolate, the combination of two superior products is just heavenly. The smooth chocolate flavours being the

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perfect contrast to that distinctive pistachio flavour. The colours too form an eye catching contrast, one that is unique as it is tasty. Belcolade is all that is great in Belgian chocolate, and made in Belgium under the most stringent conditions. This chocolate is made from carefully selected ingredients that are blended just so to provide that perfect taste every time. This we know because the chocolate undergoes many meticulous tests to make sure that the Belcolade is just chocolate perfection time and time again. Belcolade is well known for delivering top-quality products with superior taste that has stood the test of time. While consumers are keen on tasty treats, it is not taste alone which drives them. Many consumers through the holiday season are particularly keen on keeping to a healthy diet too. Puratos’ Puravita range of bread mixes allows you to do just that, combine health with awesome taste. These bread mixes come with increased fibre content, keeping consumers full for a longer time, and easily flaunting their healthy status. Made from whole cereals and grains, Puravita brings all that is in internationally to the Indian bakers’ table. Combining increased fibre with the tasty nutritious multigrain blend that is unique, Puravita brings a bread that has great mouth feel and an unforgettable softness that is long lasting. It comes in three variants — the Easy Puravita Whole Wheat, the Easy

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Marketing Initiative Puravita Multigrain and the Easy Puravita Brown Hi-Fibre. As the name suggests, Easy Puravita Whole Wheat is made from whole wheat, a healthier bread that is in line with international trends. While the Easy Puravita Multigrain flavour comes with strong notes of roasted grain, making it a unique balanced blend of cereals and multigrain, the Easy Puravita Brown HiFibre is delicately balanced whole wheat with a great source of complex carbs, that fill up the tummy for hours. The Puravita range has been developed in collaboration with real bakers, making these breads yummy in the tummy, and bound to appeal to all discerning consumers across the country. So when you choose Puratos you know that you get world class knowledge combined with superior technology, supreme quality and in depth understanding of consumer needs and is perhaps a sure fire way to keeping consumers happy. â&#x2013;

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New Kids On The Block

Amanora The Fern,Pune THE FERN HOTELS & RESORTS will be making an addition to its portfolio by launching Amanora The Fern, Pune. This would take the tally of hotels managed

by the company to 31 hotels. The hotel is located in the eastern suburbs of Pune at Magarpatta, in Hadapsar, announced Suhail Kannampilly, chief operating officer, The Fern Hotels & Resorts. The property, which is spread over 4.5 acres with a capacity to cater 3000 people, is

owned by City Corporation. The 26-room hotel offers facilities such as a squash court, gym, everything, spa, library, indoor swimming pool and an amphitheatre. F&B venues at the hotel include Vista, a multi-cuisine coffee shop; and The Crescent Bar. â&#x2013;

Radisson Blu Faridabad Radisson Blu Faridabad is a newly opened five-star deluxe property in Faridabad. The first five-star deluxe property of Faridabad, Radisson Blu is an upscale business hotel. The hotel boasts one of the largest banquet and convention venues in the city centre with facilities capable of accommodating up to 1,100 guests. Situated in an industrial district just outside the capital city of New Delhi, Radisson Blu Faridabad offers amenities such as an upscale gym, spa and swimming pool and concierge service. The hotel has 124 rooms including six suites. Dining options include Broadway, an all-day-dining restaurant that serves global cuisine; specialty restaurant House of Soy; The Tea Studio; alongside a pastry shop. â&#x2013;

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W Shanghai – The Bund W HOTELS WORLDWIDE, part of Marriott International, has unveiled W Shanghai – The Bund, offering views overlooking the Huangpu River. Owned by Sinar Mas Group, the hotel features a blend of bold design and decadent style. W Shanghai – The Bund features 374 guestrooms and suites. F&B venues at the property include

The Kitchen Table, Yen, Liquid at Yen, WooBar, Wet and Wet Bar. At more than 2,000 sq m, the hotel's Great Room is the largest hotel event space in Western Shanghai. The 660-sq-m Mega Room, in addition to the Studios and Strategy spaces, is another event space. Moreover, the hotel also houses Away Spa and a gym. ■

Regenta LP Vilas ParkRegis Lotus Hotel ROYAL ORCHID HOTELS has announced the opening of one more hotel under its brand ‘Regenta’ in Deharadun, Uttarakhand, expanding to 44th hotels. Regenta LP Vilas is spread over a lakh sq ft area with a capacity to cater 4000 people. The hotel comprises of 74 rooms overlooking a view of the forest. The hotel also features a multi-cuisine restaurant and a bar. With around eight different venues, guest can host conferences, meetings, and exhibitions to weddings, parties, shows, and more. ■

THE KINGDOM OF BAHRAIN will soon have its first Park Regis hotel with the opening of Park Regis Lotus Hotel in the Juffair district of Manama in the last quarter of 2017. With 164 guest rooms, six food and beverage outlets including a 1000 capacity ballroom, swimming pool and gym, this upscale hotel will be introduced to the Bahrain market by its parent company StayWell Hospitality Group. The recent signing of the marketing license agreement with Manama-based VKL Group, a key regional player which owns and operates a portfolio of hotels with more than 1,300 rooms and another 600 rooms shortly, will enable StayWell Hospitality Group to open additional properties across Bahrain in the coming 12 months. ■

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Sofitel Dubai Wafi

ACCORHOTELS HAS announced the largest Sofitel property in the Middle East with development partner MKM Commercial Holdings. Expected to open in early 2019, Sofitel Dubai Wafi will join the luxury brand’s growing portfolio of 14 hotels and 4,400 rooms in operation and under development in the Middle East. Sofitel Dubai Wafi will feature 501 guestrooms, inclusive of 86 suites in addition to 97 studio and serviced residences to be operated on an extendedstay basis. The property will offer a number of dining concepts including Gastro Pub, a French lobby café, and an all-day restaurant and a pool bar. The hotel will also featuere SoSpa, a gymnasium, outdoor pools, private cabanas and a kids club. Business travelers will have access to 10 meeting rooms in addition to a 1,115-sq-m ballroom. ■

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Tribù

TRIBÙ SETS IN the new outdoor season with the Pavilion Daybed, designed by Monica Armani. The classic canopied bed has been updated with a slimline powdercoated aluminium frame. The daybed can

be personalised with a choice of sheer curtain fabrics and paint finishes, while the back and ceiling come in teak slats, aluminium slats or sunvision (PVC-coated acrylic and polyester fibres). The roof in

Villeroy & Boch

VILLEROY & BOCH recently launched its new collection Stella Vogue. With its white-on-white design finished with subtle highlights in matt gold, it creates an elegant atmosphere at grand dining tables. Combined with Stella Hotel, Blossom Hotel or Modern Grace, it is a versatile choice for restaurants. ■

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sunvision can optionally be moved to enjoy the sun. The strong batyline seat lining can be used alone or with two outdoor cushions and can be further customised with a detachable side table. ■

T&S Brass and Bronze Works SENSOR FAUCETS FROM T&S Brass and Bronze Works are available with a variety of power source options to suit every application. Sensor faucets already save water, but they can also save energy with the T&S hydrogenerator, which harnesses the flow of water to generate energy and power the faucet. Hydrogenerators are available on a variety of sensor faucet models, including those with both above-deck and below-deck electronics. T&S sensor faucets are also available with battery or AC power, and gang install options allow up to eight faucets to be operated with one power source. ■

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Nanoleaf

Hospeco

AURORA, LAUNCHED BY Canadian smart-lighting startup Nanoleaf, is a set of smart LED panels designed for walls. The panels are triangular (about nine inches on each side), and can be connected to basically make any shape or design. Nine come in a set, and one can buy packs of three more to create more intricate designs. They are connected by a small chip that connects the two

HOSPECO, A MANUFACTURER of products for cleaning and protecting facilities and people, has introduced its new, proprietary Evogen No-Touch (NT) Toilet Seat-Cover Dispenser, a hands-free toilet seat-cover system. Although toilet seat covers are an additional level of protection, the manual-pull dispensers themselves can potentially be a place for germs to thrive, as people must touch the dispenser with their hands to remove a cover. And, because manual-pull systems are open systems, there are plenty of hard to clean and sanitise places where dust and germs can accumulate. Hospeco’s new patent-pending Evogen NT Toilet Seat-Cover Dispenser includes an integral sensor system that dispenses the seat covers one at a time with a simple wave of the hand. With no tabs to tear, there is less noise, less waste and increased ease-of-use, resulting in less mess in the restroom. ■

together. Since they connect together only the first panel needs to be plugged into the wall. Each panel can essentially be lit up with any colour on the colour wheel, meaning there are millions of different shades to pick from. And once connected each panel can show its own colour, or play animated scenes – like colours mimicking a sunrise or waterfall. Aurora is controlled by an iPhone and Android app. ■

Stickbulb STICKBULB'S 6FT TORCH Floor Lamp is a single, linear LED module held in place by a minimal steel base. The wooden component is offered in sustainably sourced maple or walnut, reclaimed heart pine, ebonised oak, or reclaimed water tower redwood. The metal base is available in powder coated white, slate grey or matte black, hand blackened steel, polished nickel or brass, or brushed nickel or brass. The metal base is available in powder coated white, slate grey or matte black, hand blackened steel, polished nickel or brass, or brushed nickel or brass. The 6ft Torch is supplied with an eight-feet cord, softtouch three-stage dimmer and a detachable adapter. ■

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SOAP RECYCLING FOR COMMUNITYHEALTH Hilton and Sundara partner to impact underserved communities in India through a soap recycling programme, promoting hygiene and community health

orld Health Organisation states that pneumonia and diarrhoea are the top two causes of mortality among children worldwide. Together, these diseases account for nearly 30 per cent of deaths of children who are less than five years old and lead to the loss of two million young lives each year. In India, 50 per cent of malnutrition cases is associated with repeated diarrhoea or intestinal worm infections due to unsafe water, poor sanitation or hygiene. Risks to these preventable diseases can be mitigated by observing good hygiene practices including washing of hands with soap. Hilton and non-profit organisation Sundara recently announced that they have been working together to counter these causes and positively impact people in the communities in Mumbai through their soap recycling partnership which began in July

2016. The enclosed three-minute video sheds light on how local communities have benefited from the programme. Each month Sundara works with partners including Hilton - its largest hospitality partner in India – to deliver soap and hygiene trainings to over 4,000 children and families in Mumbai. The NGO also conducts similar trainings regularly for adults and children at medical centres in the Kalwa slums. Participating Hilton hotels collect partially used soap from guest rooms and donate them to Sundara who in turn sanitises and recycles the soap, and finally delivers the new soap bars to local communities, alongside the hygiene trainings. Sharing her delight on this initiative, Erin Zaikis, founder of Sundara, said, “For years now, Sundara along with its partners has been working hard to train on hand hygiene awareness, thereby reducing preventable diseases that are caused by poor hygiene

conditions. We try to bring in the idea of shared responsibility for this problem by involving community members and corporations at every level of our work. Hilton has been such a supportive partner from the start and has helped us grow our impact immensely as a part of their sustainability efforts.” On Hilton’s partnership with Sundara , Andre A Gomez, head of operations - India, Hilton, said, “Hilton’s participation in soap recycling supports our global corporate responsibility strategy, Travel with Purpose, to preserve our environment and strengthen the communities in which we live, work and travel. We now have nine Hilton hotels in India recovering and donating soap on a regular basis, and through our partnership with Sundara, we aim to make a positive impact in people’s lives by promoting hygiene and community health, while reducing the environmental impact of soap waste.” IMPORTANTFACTS In Mumbai, Sundara has trained nine women to recycle soap full time and 26 local women to become local hygiene ambassadors. Several women from the communities who are a part of this programme and have become the hygiene ambassadors of Sundara are happy to have found a dignified source of livelihood in their society. ● Since 2011, more than 1,600 Hilton hotels have been involved in soap and amenity recycling, donating more than 45,300 kilograms (over 1,000,000 pounds) of used soap and distributed over 5,000,000 new bars of soap. ■ ●

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The Westin,Hyderabad

Rohit Dar has been appointed as the new general manager at The Westin Hyderabad Mindspace. Prior to joining The Westin Hyderabad Mindspace, he was the general manager at Jaipur Marriott Hotel. Dar brings over two decades of experience in the hospitality industry, having worked at properties like The Oberoi in Mumbai and New Delhi, The Oberoi Rajvilas, Oakwood Premier Prestige, Bangalore and The Trident Kochi. Under his leadership, Jaipur Marriott and Oakwood Premier Prestige Bangalore displayed a significant growth in sales. ■

Courtyard byMarriott,Pune Courtyard by Marriott, Pune has appointed its new chef de cuisine, Amit Prashant Chakraborti. An industry veteran having more than 10 years of experience, Chakraborti has been associated with some of the best hotel brands in the country. In his new role, he will be responsible to supervise restaurant kitchen shift operations and to ensure compliance with all food and beverage policies, standards and procedures. Chakraborti also plays a key role in developing specific guidance and plans to prioritise, organise, and accomplish daily kitchen operations work. He is also responsible to set and support achievement of kitchen goals including performance goal, budget goal and team goal. ■

Sheraton Hyderabad Hotel,Gachibowli

Lords Hotels & Resorts

Kochi Marriott Hotel

Anand Ganesan has been appointed as the new general manager at Kochi Marriott Hotel. Ganesan is a veteran in the hospitality industry with more than 25 years of experience across a wide range of hotels in several countries. His core strengths include expertise in food and beverage management, sales, finance and managing pre-opening and renovation phases of hotels. Prior to his new role, Ganesan was the multi-property general manager at the Renaissance Hotel and Fairfield by Marriott, Lucknow. ■

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Chef Amit Kumar has been appointed as the executive chef at Sheraton Hyderabad Hotel, Gachibowli. Chef Kumar has over 13 years of experience in the hospitality industry, with expertise in the kitchen and F&B department. He has previously honed his craft in kitchens such at Courtyard by Marriott in Mumbai, The Taj Connemara and ITC Hotel Park Sheraton Towers in Chennai among others. ■

Lords Hotels & Resorts has appointed Anuj Srivastav as its new assistant marketing manager. An experienced professional in research and business development and account management, Srivastav will help the group in identifying business opportunities and in ideating marketing strategies to improve top line growth. His active responsibilities include maintaining social media presence and online marketing and streamlining all forms of communications in line with the brand ethos. With proficiency and experience in branding solutions and research and analysis, Srivastav has diversified experienced in marketing and communications. ■

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Jumeirah,Vittaveli

Jumeirah Vittaveli in the Maldives has appointed Christopher Baker as the resort’s new resident manager. An experienced hospitality professional, Baker brings strong leadership and management skills to his new role. He first joined the Jumeirah Group early in his career for the opening of Jumeirah Beach Hotel and joins Jumeirah Vittaveli with deep knowledge of the brand. Baker has filled managerial positions for a number of hospitality companies including Rosewood, Anantara Hotels & Resorts, Marriott Hotels, and Emirates Hotels & Resorts, in countries such as Vietnam, the UAE, Jordan, India and the UK. ■

Grand Mercure Mysuru

Shangri-La Hotels and Resorts Shangri-La Hotels and Resorts recently announced the appointment of Oliver Bonke as president and chief operating officer. Reporting to Shangri-La Asia's chief executive officer Lim Beng Chee, Bonke will assume responsibilities on September 1, 2017 and will be based at Shangri-La’s headquarters in Hong Kong. In his capacity, Bonke will oversee the group’s executive vice presidents based in Asia, mainland China and the Middle East, as well as the operational division heads of food and beverage, sales, marketing, rooms, engineering, security, and quality improvement. ■

Pullman,Aerocity Pullman New Delhi Aerocity has announced the appointment Charu Lal as the director of the brand’s Woo Wellness Spa and Salon. A stalwart in the spa, health and beauty space, she brings with her experience with noteworthy brands like the Taj Group of Hotels. Her appointment at Pullman New Delhi Aerocity will further help establish the 1,486-sq-m Woo Wellness Spa & Salon as the leading wellness and spa destinations of the capital. ■

JWMarriott,Pune

Grand Mercure Mysuru recently announced the appointment of Tushar Garg as the new director of sales and marketing. In his role, Garg will be responsible for leading and further improving all aspects of the sales and marketing communications and promoting brand strategies. A seasoned hotelier, he has been in the hospitality industry for over 15 years. Prior to joining AccorHotels, Garg was the associate director of sales at Hyatt Raipur. ■

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Jeslin Mathews has been appointed as director of sales at JW Marriott Pune. In his new role, Mathews will spearhead the sales efforts for the hotel and be responsible for revenue maximisation. With an illustrious career in the hospitality industry, Mathews brings over 11 years of experience working in various sales functions and different brands across the Marriott portfolio. Mathews began his career as an assistant sales manager at Le Meridien, Pune and has swiftly climbed the ladder thereon. His Marriott journey began with Courtyard by Marriott Hinjewadi, Pune, thereafter went on to open the first national sales office in Pune. ■

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Ambica Sales & Services A3, S.J. Dâ&#x20AC;&#x2122;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

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, +91-11-4909 1213.email:maxellplastindiadel@hotmail.com

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BUSINESS AVENUES A COMPLETE RANGE OF :

HOTELWARES

FOOD & HOSPITALITY WORLD

• BAKEWARE • BAR ACCESSORIES • BUFFETWARE • COMMERCIAL EQUIPMENT • CUTELERY • FOOD & BEVERAGE SERVICES • FOOD PREPARATION EQUIPMENT • GASTRONORM PANS • GLASSWARE • HOUSE KEEPING UTILITIES • KITCHENWARE • PORCELAIN CROCKERY • STORAGE & WAREHOUSING • TABLEWARE • TROLLIES • UNIFORM AND MANY MORE CATEGORIES

Gastronorm Pans available in SS & Polycrbonate at very attractive prices

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Regd. Office : # 1, Hakoba Compound, Bombay Cotton Mills Estate, 77, Dattaram Lad Marg, Kala Chowki Road, MUMBAI - 400 033, India. Phone : 022 - 4002 5511 / 22 / 33 / 2370 9141 / 42 • Telefax : 022 - 2377 1135 Delhi Office : 4601, Deputy Ganj, Sadar Bazar, DELHI - 110 006, India. Phone : 011 - 3293 6432 / 2363 1069 / 93122 16432 • Telefax : 011 - 2363 1069 E-mail : sales@stecindia.co.in

www.facebook.com/stechotelware

Web : www.stecindia.co.in

DEALERS ENQUIRY SOLICITED

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Weekend

ROYAL HOST Jaypee Greens Golf & Spa Resort, Greater Noida, recently hosted the Amir of the state of Kuwait, HH Sabah Al-Ahmad Al-Jaber Al-Sabah

CARE TAKERS OF SOCIETY AccorHotels has announced its partnership with Rescue Foundation, an NGO working to rescue trafficked women from forced prostitution

CUISINE AND COUTURE Sofitel Mumbai BKC recently hosted an exclusive fashion Sunday brunch in association with designer label Karleo

THE BIG CAT PEOPLE Cinnamon Life in association with HSBC premier hosted an exclusive evening with renowned wildlife photographers and authors, Jonathon and Angela Scott, popularly known as 'The big cat people'

SERVICE EXCELLENCE JW Marriott Mumbai Sahar has been lauded with three recognitions at the National Awards for Excellence in Hotel Industry

SUPERCHEFS The Westin Hyderabad Mindspace recently hosted ‘SuperChefs’ a week-long cooking course where youngsters honed their culinary skills

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Weekend

AUSTRALIAN FLAIR Recreating Melbourne’s food and wine culture in India, Visit Victoria and Melburnian chef and restaurateur Scott Pickett hosted exclusive gastronomic experiences in Mumbai and Delhi

PROTECTING THE ENVIRONMENT Vasundhara Sarovar Premiere, Vayalar, won the first place award in Kerala under 'hotels' category by Kerala State Pollution Control Board in its Annual Awards 2017

MUSICAL MONTAGE Sofitel Mumbai BKC celebrated 'Fête de la Musique' also known as World Music Day with a repertoire of performances by the differently-abled

INVESTOR RELATIONS The Indian Hotels Company has won the ‘Best All India Investor Relations Award 2017’ in the category of large-cap companies at the recently held Investor Relations Awards in Mumbai

NATURAL CONNECTION On the occasion of World Environment Day, Lords Hotels & Resorts celebrated the day with ‘Connecting People to Nature’, United Nations Environment Programmme (UNEP) theme for the year

CANADA DAY The Consulate General of Canada, Mumbai hosted a dinner reception at the Trident Mumbai to celebrate Canada Day and Canada's 150th anniversary of Confederation

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Scene and Heard

With Marcellus Baptista

Community cheer

Priyanka Chopra at the launch of The Bandra Project by PizzaExpress

The iconic PizzaExpress now presents itself in a revolutionary new avatar, reinvented for India, with a promise of a dynamic sensory experience. The first such offering is The Bandra Project by PizzaExpress, described as a community inspired bar and kitchen. Hosts Ramit Mittal, CEO and Deepinder Baath, COO, PizzaExpress India were present to welcome the swish set that included Priyanka Chopra, Ekta Kapoor, Mandira Bedi, Karishma Tanna, Upen Patel, Roshni Chopra, Sonali Sahgal, Laurren Gottlieb, Rhea Chakravarty, Vicky Ratnani, Riyaaz Amlani, Rocky S and Gaurav Bhatia among others. The distinctive design, fantastic food, mesmerising music and cool vibe enraptured the guests as they enjoyed the cocktails and bites of pizzettes, sliders, cold platters, dips, salads and more. ■

Space jam

Miss India winners at the launch of Kaama

Desirable! Kamala Mills was the place to visit once again as Kaama, described as an unexplored gastronomic odyssey rooted in desire, brought to you by Sudhir Gouchwal and Subham Lad, opened its doors. Seen at the pre-launch party were Sooraj Pancholi, Mohit Marwah, Siddhanth Kapoor, Kunal Rawal, Aamir Khan, Yash Birla, Avi Mittal and Raj Thackeray. Also present were the Miss India winners. Everyone admired this 6,000-sq-ft mythological inspired restobar with global flavours fusing with Indian cuisine and botanical mixes as drinks. Part of Kaama’s logo is the Swadhisthan Chakra, an ancient Indian art form. ■

Radhika and Shaan Mukherjee at the launch of Mojo's Bistro

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Alok Doshi, Darshik Desai and Jakin Desai at the launch of Kube

Bistro beat

It was action-packed time at the launch of Kube, a massive space at Crystal Point, above Star Bazaar in Andheri. Brought to you by Alok Doshi, Darshik Desai and Jakin Desai, you learnt that Kube is a sprawling 11,619-sq-ft space encompassing an open terrace area of 8,451 sq ft and an enclosed dance club of 3,168 sq ft. Opening night saw guests relishing the veg and non-veg snacks

Foodies rejoiced at the launch of Mojo’s Bistro at Kamala Trade House, Kamala Mills, the flourishing F&B destination. Owners Siddharth Mahadevan, Yug Tuli, Pritina Shrestha, Yug Pathak and Soumil Shringarpure were present. What caught your eye was the massive screen which seemed just right to catch all the live sporting action and live music by Shankar Mahadevan, Sivamani, Manasi Scott and Akriti Kakkar . ■

and premium drinks. Present were Kiran and Ramesh Sippy, Manish Paul, Poonam Pandey, Nitesh Ranglani, Pooja Bhamrah, Asif Merchant, Amy Billimoria, Akshay Jha, Eijaz Khan, Shweta Basu Prasad, Vikkas Manaktala, Sukhwinder Singh, Alka Yagnik, Aditi Paul and Shahid Mallya among others. And providing the music were DJ V-Key, DJ Amann Beyond and percussionist Jonqui. ■

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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.