Food and Hospitality World (Vol.5, No.20) November, 2017 by Indian Express

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FOOD DYNAMICS There is more to come in the food space in our country. India is getting ready to host its biggest food event aimed to transform the food economy and double our farmers’ income

he F&B segment within the hospitality sector is carving its own vibrant and versatile niche and it's not just about the flavours and fragrance anymore. The Indian palate has turned global, which also includes India's upcoming towns and cities. Our present issue takes one on a journey to learnings and exploring unchartered trends in this space. As Chef Sujan Mukherjee, executive chef, Taj Coromandel, Chennai puts it, India’s growth is seen not merely in big cities but also in the smaller towns. There is tremendous growth across sectors, which has created deeper pockets. However, Chef Vijay Thapliyal, executive chef,The Lodhi New Delhi, articulately highlights the role of technology in the food space. He says it is predicted that there will be an increased interference of technology in F&B trends. Emphasis will be on the key health and wellness trends in the F&B space. Enzyme technologies, bio-sensors, packaging and three-dimensional (3D) printing platforms are likely to impact the global F&B markets. There will be an increase in 'flexitarian' customers - a person who is on a vegetarian diet but eats meat occasionally.Thus ‘gene editing’may surface to produce lab-based meat products. On the other side of the spectrum, we have Chef Tarun Dacha, corporate chef,The Claridges New Delhi. He feels re-inventing old classics is the way forward and can shape the F&B industry.Also, the forgotten Indian street food is going to come back in a big way. Regional foods will be in the limelight. There is more to come in the food space in our country. India is getting ready to host its biggest food event aimed to transform the food economy and double our farmers’income. The minister of food processing industries gave a glimpse of World Food India 2017 to industry leaders, foreign missions and media in an interactive session.The session was a precursor to World Food India 2017, a three-day business platform scheduled from November 3 to November 5, 2017 in New Delhi. Further, the ‘Farm to Fork’concept is not restricted to services on ground only. Singapore Airlines has committed to significantly enhance sustainability practices in its in-flight food and beverage offerings. Under the new initiative, a ‘From Farm to Plane’concept will be introduced to promote environmental sustainability and support local farmers’ communities. Read through our pages for more...

REEMA LOKESH Editor

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THINK LOCAL In this Anniversary Issue, Food & Hospitality World features the insights of 12 top chefs and F&B heads of leading hotels in the country who opine that the increasing use of local food products will drive innovation in their menus

10-22 FOOD RETAIL INTERVIEW WITH SAHEB SINGH BAJAJ, DIRECTOR MARKETING, PUNJAB SIND FOODS Bajaj shares his company's future plans and how they are catering to changing palates

CHEF'S PLATTER INTERVIEW WITH MICHELIN STAR CHEF ATUL KOCHHAR

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Chef Kochhar is creating a special menu for an Antarctica expedition with a luxury cruise curated by The Q Experiences

HIGH SPIRITS THE KEEPERS OF THE QUAICH An international society, The Keepers of the Quaich are dedicated and passionate people around the world who are proud to be part of a select society for the appreciation of Scotch Whisky

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SPA & WELLNESS THE RISE OF 'ACTI-VACATION' AMONG INDIAN TRAVELLERS

Keeping fit is now vital part of vacation for 95.6 per cent of Indian holidaymakers, as Hotels.com reveals global fitness tourism obsession

INTERIORS & DESIGN CONSCIOUS DESIGN

Studio Lotus is a multidisciplinary design practice that believes in delivering enriching design solutions empowering all stakeholders and the environment

TECH TALK HIGH-END AUTOMATION FOR HOTELS

Farook Merchant, CMD, Messung Group of Companies speaks about the technology driving their state-of-the-art hotel automation products

MARKETS PRABHAT DAIRY AIMS AT AMBITIOUS EXPANSION WITH NEW BRAND IDENTITY SICA CHEFS UNDERTAKE A CULINARY JOURNEY IN EUROPE TECHNOLOGY AND ITS IMPACT ON GUESTS AND RESTAURANT OWNERS DURAVIT CELEBRATES 200 YEARS IN THE INDUSTRY 48 | NEW KIDS ON THE BLOCK 50 | PRODUCT TRACKER 53 | MOVEMENTS 65 | WEEKEND

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VOL 5 NO 20, NOVEMBER, 2017 Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi

HEAD OFFICE FOOD & HOSPITALITY WORLD 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

Saloni Bhatia CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Rajesh Jadhav Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil MARKETING TEAM Dattaram Kandalkar Dhananjay Makharia Rajan Nair Sreejith Radhakrishnan

Branch Offices : NEW DELHI: Rajan Nair, 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. Mobile: 09821076065 Email : rajan.nair@fhwexpo.in CHENNAI: The Indian Express (P) Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 BENGALURU: Sreejith Radhakrishnan, The Indian Express (P) Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

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: Rajan Nair, The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09821076065 Email: fhwrajan@gmail.com BHOPAL: Rajan Nair, The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09821076065 Email: fhwrajan@gmail.com 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 PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

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.

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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CHEFSUJAN MUKHERJEE

Executive Chef Taj Coromandel, Chennai

EVOLUTION IN INDIA'S F&B SECTOR India’s growth is seen not merely in big cities but also in smaller towns. There is tremendous growth across sectors, which has created deeper pockets. Today’s Indian guest loves to experiment with different cuisines given their global exposure. Moreover, the youth are also looking to follow Western lifestyles. There is constant innovation as far as food goes. Guests are always looking for newer dining experiences. It is no longer just about the food that one would eat; today it is about the entire dining experience that goes beyond food - everything from the ambience to the service to the way the team relates with the guests. Another factor playing a major role in the menus is the focus on seasonality of

Japanese fusion food, as the evolved food connoisseur today looks for something new and unexpected to add that extra zing to traditional dishes. It will also be interesting to watch the way the world will continue to go for regional localised traditional food presented in a contemporary way.

ingredients. As people travel and know more about different food and beverage dimensions, they insist on local ingredients. The freshness and flavour of local ingredients are more cherished by the guests. These global travellers today are more health conscious; they know that they don’t have to eat bland food in order to eat healthy. Millets, that were not part of menus and buffets in restaurants, today play a major role promising both healthy and tasty food, alongside ingredients like quinoa and asparagus. INTERESTING FUTURE TRENDS IN F&B Peruvian cuisine. It has become a whole new phenomenon and will continue to be in the global spotlight, thanks to its colourful dishes filled with new flavours, ingredients and cooking styles. Another trend is

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DRIVING INNOVATION Understanding the need to reinvent itself to stay relevant, Taj Coromandel has constantly been engaging effectively with the consumers with clearly differentiated offerings. We ensure that at every pocket of the kitchen there is something new happening. There is a constant motivation and push for R&D that results in new ideas. It is not always about creating a whole new dish, even a little garnish with a stylish twist is encouraged. We continue to innovate with the banquet menus curating bespoke menus for our discerning guests who love to experiment with food. The Jasmine ice cream at one of our banquet events had been a huge hit. The focus of the team continues to be on sourcing unique and original ingredients. This encourages them to also try out different cooking methods. Home style cooked food has made its place in the culinary industry – simple food, fresh ingredients and simple cooking methods. ■ (As told to Sudipta Dev)

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CHEFVIJAYTHAPLIYAL

Executive Chef The Lodhi New Delhi

EVOLUTION IN INDIA'S F&B SECTOR Food and beverage sector in India has made its mark in the whole world. It is one of the most vibrant sectors which has demonstrated unprecedented growth over the recent past, and continues to expand rapidly. This growth can be attributed on account of changing demographics, growing disposable income, urbanisation and growth of retail industry. Brands and restaurant chains of both Indian origin and multinationals have not optimally penetrated the market so far. The sector has evolved dynamically over the past decade, giving rise to exciting new concepts, offerings and innovative service elements. INTERESTING FUTURE TRENDS Over the next 10 years, 'comfort and convenience' are going to stay in a very powerful way. This will see an increased interfere of technology in F&B trends. Emphasis will be on the key health and

wellness trends in the F&B space. Enzyme technologies, bio-sensors, packaging and three-dimensional (3D) printing platforms are likely to impact the global F&B markets. There will be an increase in 'flexitarian' customers – a person who is on vegetarian diet but eats meat occasionally. Thus ‘gene editing’ may surface to produce lab-based meat products. But between these, a parallel segment of customers who have the thirst for authenticity, lost cuisines, yesteryear bar and buffet setups, will also surface, but in a very controlled environment. DRIVING INNOVATION We have incorporated ‘technologies with personal touch’ in our system in a very strong way. Systems like ‘GuestFolio’ have been implemented so as to know guest dietary and culinary preferences in advance, in order to make their experience highly personalised and memorable. Our menus have been designed to cater and fulfill the requirements of diners of all ages, such as sugar-free, gluten-free, vegan, lactose-free, kids menu, tailor made menus etc, with a blend of classic and modern cooking methods like sue-vide, bar-be-que, braising, basting etc. Also, traditional cuisines with supreme authenticity, like Rampuri, Awadhi, Kashmiri and Hyderabadi, have been given a major space. ■ (As told to Saloni Bhatia)

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RISHI MEHRA

F&B Manager The Leela Palace Udaipur

EVOLUTION IN INDIA'S F&B SECTOR F&B sector - be it in terms of the decor, food or the style of service has been changing over the decades. Initially, butler style serving with traditional courses was a trend. Today, this style is what we call “classic style of service” or the old school. Now, the trend is to have interesting uniforms for the team reflective of the theme and decor of the restaurant, with an emphasis on timely service. Also, chefs are displaying great creativity and innovation, we see wild presentations and ideas being put on the plate in completely different formats, different from anything seen before. From pre-plated Indian and Chinese food (continental style) to molecular gastronomy, you will find little of everything in restaurants. Now we don’t only think if the food or service is good but also put our brains on task to ideate as to what to do differently this time to make a mark on the customer. Even customers look for something different and not the traditional platter-to-plate service. Beverages also have great significance in our F&B sector. People have evolved from having the regular scotch whiskies to having single malts from all around the world. From having simple wines to becoming sommeliers themselves with an impressive collection of wines in their personal cellar. Now in place of Lager beers we have requests for beers from all around the world

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everyone is so well travelled that along with new presentations and innovative ideas, our guests look for food with complete burst of flavours. Innovative but simplistic way of cooking along with different but new ways of presentation is the way forward. What is also interesting is having bitesized food on menu especially for parties, be it mini sliders, mini meatloafs, mini rools, mini chicken pot bites, mini cheese cakes and so on. Putting full buffets with curries and a wide array of options is now relegated to large social gatherings, such as marriages.

with different flavours, and micro-breweries are emerging in different cities to cater to this demand. INTERESTING FUTURE TRENDS New trends will be all about new innovations. Molecular gastronomy has also now taken a back seat and is no longer the science of Chef Ferran Adria suffused in the full course meals on the menu. Gone are the days of having gadgets as service team for order taking. Now the world has evolved,

DRIVING INNOVATION Our hotel restaurants are driven by original classic recipes inspired by the royal kitchens and the ‘Khaansamaas.’ The innovation in our hotel comes from moving towards seasonal and organic products where we have successfully started using 75 per cent of the organic raw material. We believe in being innovative but following the simplistic methods of keeping intact the delicate flavours of each ingredient, with a modern and striking way of presentation. ■ (As told to Sudipta Dev)

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CHEFMAYANK KULSHRESHTHA

Executive Chef ITC Maratha

EVOLUTION IN INDIA’S F&B SECTOR F&B is a continuously evolving sector. There are constantly new trends coming in every six-eight months. Guests are now looking at exploring newer cuisines and therefore, it is important that we stay abreast in bringing in constant innovation and upgradation in today's F&B offerings. INTERESTING FUTURE TRENDS Today, progressive health and wellness amongst consumers are increasingly influencing in redefining food culture. A consumer's understanding of the ‘healthy’ concept has moved beyond the simple desire for weight control and has become a synonym for well-being and a balanced lifestyle. Hence, focus on wellness cuisines has been a running theme in the consumer food trend. This trend has resulted in the reviving and reintroducing of some of the long-forgotten Indian super-foods. Another trend that we are witnessing is the increased use of Indian ingredients in international cuisines. Trends in F&B are also strongly influenced by international flavours. Guest taste and food preferences are considerably shifting more towards Latin America. DRIVING INNOVATION ‘Responsible Luxury’ at ITC Maratha ensures that our brands and initiatives are aimed towards working in complete harmony with the seasons of nature, preserving local food cultures and ensuring that good, clean

and fair food is accessible by all. The culinary initiatives under ‘Responsible Luxury’ are a step towards meeting the objective of identifying the requirements of discerning guests and in keeping with the organisation’s vision to be ‘Future Ready’. Culinary initiatives under Responsible Luxury ethos include: ● Signature Mornings - This includes local flavours, comfort foods, and forgotten foods with an emphasis on fresh and seasonal produce. Each dish has been guided by a 'caringly sourced; mindfully prepared’ approach to showcase - locally sourced, free range, Indian super foods, forgotten ancient grains, ‘good for you’ breads with increased focus on gluten free and lactose free breakfast options. ● Pavilion PURE - Season's goodness cold-

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pressed just for you. Juice blends using inseason local ingredients in healthful combinations. ● Swasthya cuisine - India’s earliest diet philosophies call upon us to pay attention to season, time of day, and our own disposition, when choosing what to eat, preferably from what was available within our immediate environment. ● Sattva - This 'Honestly Vegetarian' initiative, like the Sanskrit expression Sattva, is premised on truth and purity in vegetarian cuisine. ● Local Love – A selection of indigenous flavours from a locale or region compiled by our ‘Food Sherpas’ (chefs). ● Kitchens of India – Under this initiative, ITC’s Maratha showcases cuisines that highlight unique, undiscovered, royal and forgotten aspects of the Indian culinary scape. ● Alert Meets – This thoughtfully curated menu selection comprises a range of deliciously varied organic food with an emphasis on delicious, hearty and healthful, revitalising gourmet preparations using the finest ingredients. ● ‘Choose Wisely’ Programme – In association with WWF, ITC Hotels is India's first participant in this programme – a collaboration with the Central Marine Fisheries Research Institute, aimed at promoting informed choices on fish consumption, whilst leaving the decision making to the consumer. ■ (As told to Sudipta Dev)

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CHEFTARUN DACHA

Corporate Chef The Claridges New Delhi

EVOLUTION IN INDIA'S F&B SECTOR F&B sector is growing very rapidly. Higher disposal income, internet and experiment with food attitude of Gen-X has taken the F&B experience to next level, where they want to experience new and old classics with great zeal. In the last few years, India's food and beverage scene has drastically transformed since people's knowledge about food has also expanded. But we can see a necessary shift towards local raw materials and regional cuisines which will further alter people's eating habits. INTERESTING FUTURE TRENDS The research highlights

that

re-inventing old classics are the way forward and can shape the F&B industry. Also, the forgotten Indian street food is going to come back in a big way. We can see that future will shift to sourcing locally and celebrating regional cuisines. Routing our way back to traditional dishes we have redesigned the menu at The Pickwicks. The new menu pays tribute to the flavours inspired by old Delhi with newly incorporated section ‘Old Delhi Cuisine’. It also would speak of the property's old connect with the city and include dishes like The English Battenberg Cake, Bakewell Tarts, Flummery pudding among others. Keeping local materials, sustainable practices and true quality in mind, we have maintained the real essence of food in the menu. DRIVING INNOVATION We are all set to go back to basics and all old classics are being synced in harmony with modern cooking methods. Our new menus dawn the avatar of Indian street food of old times and re-living the past. The ever changing demand of today's customer is the major factor affecting our business decisions. Concepts come and go in the market but till a particular trend fades out, the food industry goes through a lot of turmoil and in this case one has to think a step in advance as to what next. ■ (As told to Saloni Bhatia)

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CHEFAJAYANAND

Director of Culinary Pullman Novotel New Delhi Aerocity

EVOLUTION IN INDIA'S F&B SECTOR To start with, digital is one of the latest F&B trend. It is important to be equipped with the latest technologies to cater to the guests. At Pluck, our modern European and contemporary Indian restaurant has introduced ‘video menus’; every guest can see what he/she has ordered. There is a video option in front of every dish which enables guests to see their dish. Hence, trendy menus is the new trend. You will see a growing emphasis on farm fresh ingredients and the emergent demand for hyper localised and unique flavours, the food industry looks like it is set to return to basics, while also experimenting with different styles of cooking and preparing dishes. The modern and the outmoded will come together in the chef’s kitchen, to produce food that grabs the demands of the

Chefs will prefer guests coming to see what is grown and what is served on their plate. 2. Wellness menus: Vegan, gluten free menus are in demand. Guests prefer healthy options like fresh salads, hand plucked salad leaves and freshly made juices. 3. Cellular agriculture may also be a focus in coming years in food and beverage wherein animal free proteins are being produced that are molecularly identical to meats.

globalised foodie. We are moving forward by moving backward. Back to the roots with a twist. We want to relish the simple recipes or comfort food with a bit of modern twist. For example, the modern Indian menu at Pluck has rogan josh with risotto which pairs perfectly. INTERESTING FUTURE TRENDS 1. Farm to table: Fresh is the new trend. Everyone is seen growing organic vegetable and herbs at their house. Terrace gardening has taken a new turn altogether. Similarly, chefs are opting to maintain and run their own vegetable and herb gardens. The menus will see a lot from this stream specially. The experience of having a farm and plucking to eat from there has become the new trend.

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DRIVING INNOVATION 1. Video menu is latest innovation: We are always brainstorming and trying to present a new innovative way of experiencing the amazing gastronomical ride at Pluck, our avant-garde restaurant for our guests. We have been cooking up something new for our guests – an interactive video and photo based digital menu. Each dish on the menu has an option to play the video. This aims to be the next big habit forming trend in the F&B space. 2. House made/ artisan items: We have introduced our chocolates bars, force meats, Pullman wines – Rouge & Blanc and a wide range of bakery goods, all handmade. 3. Local and sustainable foods: Today, it is all about producing healthy food, free from artificial sprays and colouring, adhering to food production practices. ■ (As told to Saloni Bhatia)

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CHEFTHIMMAREDDY

Executive Sous Chef The Park, Hyderabad

EVOLUTION IN INDIA'S F&B SECTOR The F&B sector comprises of very different schools of thoughts within the industry, working and collaborating at the same time. At this point I see an interesting divide between the generation who has already experienced and explored the phenomenon of molecular gastronomy or the use of advanced machineries and equipments like sous vide v/s the younger generation who are exploring the idea of modern cooking within our own cultural boundaries, understanding the rich food culture of our own country and power of local cuisine and ingredients. It is heading towards a direction where concentration is on a balanced cooking experiment or imbibing the right amount of modern and traditional techniques and flavours in cooking and going “glocal” in true sense.

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INTERESTING FUTURE TRENDS I believe the future trends will involve the concept of small portion servings. Since the options are so vast as compared to earlier times and the guests are better travelled and more familiar with their food and everybody likes to try and experiment, the control of portion size is more economical and avoids food wastage. It also emphasises on the art of plating! Another interesting trend I can see is the involvement of “home-chefs”. More and more home chefs are collaborating with establishments to provide an experience that feels like dining out but the taste remains more homely and wholesome. Which is a great experiment since it also promotes the local cuisines.

DRIVING INNOVATION The Park Hotels strongly believes in the “Anything But Ordinary” philosophy and have always adapted well to the changing fashion and creating a niche for itself. Since Hyderabad has a very strong influence of culture in food, The Park Hyderabad creates experiences that is driven by its culture. The Park Hyderabad strongly believes in chefs interaction with the guests to create a memorable dining experience. We experiment with the Pop up Kitchen concept, where we pick one cuisine, work a whole theme around it for one week and the restaurant turns into a different place with thematic presentations and ambiance. I have also started a “No Menu” concept where the guest is not offered any menu but the chefs personally attend to him, interact with him to understand his likes and dislikes and get an idea about his palette to create a very personal experience for him. There is a huge shift in the preferred dining destination among the guests. The standalone properties in India have changed the whole dining culture. This is a good breeze of change as there is more room for creative thinking among chefs and the management as compared to earlier times. Times ahead will see a change in organising the sector in a more systematic and legalised structure. ■ (As told to Sudipta Dev)

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CHEFPRAKASH LOPES

Executive Sous Chef Sofitel Mumbai BKC

EVOLUTION IN INDIA'S F&B SECTOR Guests today are well-travelled and have a good idea of the cuisines served internationally. They like to experience local cuisine, but also look forward to indulging in the cuisine of their home country. The focus these days seems to be shifting from ambient fine-dining experiences to that of authenticity of local delicacies offered to guests. Curation of molecular gastronomy and its kind often involve a lot of understanding from a guest’s perspective. However, nowadays guests seek simpler food that is easily made, simple yet attractive presentations, flavoursome and authentic. INTERESTING FUTURE TRENDS IN F&B One factor that needs to be kept in mind is that, with every guest’s ever-evolving palate and curiosity, they often look for an experience of different cuisines and cultures.

regional delicacies with ingredients that are more abundantly available in local markets, without compromising too much on the authenticity of the dish itself.

However, sometimes it becomes difficult to source rare ingredients that are otherwise abundantly available in different countries. We at Sofitel Mumbai BKC are now making it a point to innovate and curate international or

DRIVING INNOVATION We try to keep a mix of gastronomical delicacies as well as the simpler dishes those guests otherwise look out for, in order to cater to the maximum number of guest’s needs and demands. Sofitel Mumbai BKC throughout the years is known for their ‘Magnifique’ food festivals that promote the gastronomy and cultural aspect of the brand. International chefs from various countries have been invited to showcase their native cuisine, including a German chef for crafted sumptuous sausages, cold-cuts and charcuterie delicacies, French chef for introducing guests to the flavours of France, Japanese chef for an Oriental affair, a Vietnamese chef for a taste of Vietnam and more recently a Turkish chef for Turkey’s innovative cuisine and a Thai chef for an authentic Thai culinary experience. The hotel has also hosted several local chefs to showcase our national cuisine such as Rajasthani, Bengali, etc. spreading from North to South India. These initiatives taken are just the tip of the iceberg in presenting our guests with a range of different experiences with regards to food. ■ (As told to Sudipta Dev)

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MADHUMITAMOHANTA

demographics, growing disposable income, urbanisation and growth of the retail industry. As people become global citizens, their expectations and needs have become specific and multiple so the market has to evolve to cope with the demand. INTERESTING FUTURE TRENDS There are lots of upcoming food trends which will be hitting the market soon such as vegan, gluten-free food products, street food inspired foods, authentic ethnic cuisines, home-made preserves and pickles, home-made authentic spices and home made charcuterie, to name a few.

Executive Chef The Lalit Great Eastern Kolkata

EVOLUTION IN INDIA'S F&B SECTOR Without change there is no innovation, creativity, or incentive for improvement. Those who initiate change will have a better opportunity to manage the change that is inevitable. Change or evolution is a constant

phenomenon. As far as the F&B sector goes, it is one among the most vibrant industries which has demonstrated unprecedented growth in the recent past. The industry continues to expand rapidly. This growth can be attributed to changing

DRIVING INNOVATION We do service authentic regional cuisine in our restaurant. In our menu, we also have vegan selection. Our all breakfast preserves and pickles are home- made. It is one’s vision and passion, which I believe enables us to think ahead of time. ■ (As told to Saloni Bhatia)

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Executive Chef Trident, Bandra Kurla, Mumbai

EVOLUTION IN INDIA'S F&B SECTOR Increase in the disposable incomes have contributed significantly to the growth of food industry. Although demonetisation and GST were not favourable, but still the F&B industry in India has grown considerably. INTERESTING FUTURE TRENDS IN F&B I think with time we will see greater heights. Globalisation of flavours, use of local ingredients, supporting our own farmers, lower profit margins and larger volumes will be the name of the game. Also, the focus on freshness and flavours in food is returning, focusing on simpler creative food. Local product will achieve importance. Farm-tofork is catching up and chefs and organisations are working with farmers.

Fusion food and regional cuisines will take the world by storm. For instance, Eurasian cuisine, while already popular, will move to the next level. More and more

people are appreciating traditional flavours but the young millennial population have started shifting towards modern cuisine which is the local versions of various western cuisines and introduction of innovative cooking methods. Modern Indian cuisine is becoming increasingly famous. Very soon, F&B industry will not revolve only around food, it will be an experience. Foodtainment (combination of food and entertainment) will be the new way of looking at things. Restaurants with concepts and themes will be more successful. Future will be of multi-cuisine restaurants. Guests are more inclined to consume products with higher health and quality quotients. DRIVING INNOVATION We need to be on front foot and keep changing things constantly according to the demands in the market and consumer patterns. You canâ&#x20AC;&#x2122;t have just one strategy to tackle this ever changing industry. One should never get satisfied in this industry. â&#x2013; (As told to Sudipta Dev)

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CHEFJEFFOSTER

current with what is going on in the market around you, in particular Mumbai and India, because there is already a very wide diverse food culture which is always changing from region to region, state to state or even north to south. You really do have to listen, look, read and be aware of what your diners are looking for as they’re a lot more educated and have now evolved to global foodies thanks to the digital revolution in the country.

Executive Chef Grand Hyatt Mumbai

EVOLUTION IN INDIA'S F&B SECTOR As the F&B world is an ever changing world of trends, it’s important to stay

INTERESTING FUTURE TRENDS I believe the “healthy life style living” is already an emerging trend and will continue to become stronger in the years to come. People are much more health conscious and want to eat more healthy in their day to day lives, not always looking for the next big meal. Today guests wants to know where their food is coming from, where was it farmed, where was it grown, where it was fished from, etc. This will only continue to grow as a trend in F&B.

DRIVING INNOVATION The Hyatt’s philosophy is food “Thoughtfully sourced. Carefully served”, and here at the hotel we are living up to that philosophy to the best of our ability throughout all the restaurants in thoughtfully selecting and knowing our vendors, so we have the best opportunity in carefully serving our ingredients and products in the purest form possible. This can sometimes be challenging with multicultural restaurants however, my chefs and I look for every opportunity to use what is local and available to create the best dishes possible for our guests. ■ (As told to Sudipta Dev)

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CHEFANOOJ WADHAWAN

Executive Sous Chef Roseate House New Delhi

EVOLUTION IN INDIA'S F&B SECTOR F&B has seen a constant evolution where initially the concept of fusion and molecular gastronomy was given importance, but the trend now has shifted to simplicity and flavours. We want our guests to experience flavoursome food sans chillies. But we faced reluctance from diners at first since they felt that chillies are the main element of Indian food. However, we have received very positive feedback from diners who thoroughly enjoyed the dishes at Kheer and realised that there are many elements in addition to just chillies that form the crux of a dish.

Also in terms of condiments we don’t serve any green chillies and instead offer spring onion chutney rather than the regular green chillies chutney along with circa onions. INTERESTING FUTURE TRENDS Regional cuisine is coming up in a big way now in India. From South Indian, Goan, Bihari and Sikkhimese among the regional Indian cuisines to Peruvian and Sri Lankan on the international front, regional food has become the latest trend. DRIVING INNOVATION The magic behind our restaurants at Roseate House is flavours. For example, Machalee (Andaman raw tuna) is amongst the simplest of dishes at Kheer, the recently launched Indian cuisine restaurant at Roseate House. This dish offers a burst of flavours coming from pop mustard, raw onions and tomatoes, ginger, mustard oil, lemon juice, curry leaves and mayonnaise with zero chillies. The logic behind offering zero chillies is purely because it is our endeavour to change the perception of Indian food being ‘spicy’ in terms of ‘hotness’ to ‘flavoursome’ by adding spices other than chillies. ■ (As told to Saloni Bhatia)

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Marketing Initiative

SPARKLE AND SHINE WITH BRILLO With this festive season upon us, the entire country is lit up in a sense of joy, an aura of wellbeing

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he cold is just setting in, the weather across most of the country has settled. Green leaves are fresh and washed clean by the lovely monsoon. Some would even say that the country is all dressed up to party. Talking of parties, cakes now come with their own bling. Enrobed in a coating of shimmer and shine â&#x20AC;&#x201C; obviously a mirror shine. Making it easier, and keeping in line with international trends, Puratos has introduced two cutting edge variants of their thixotropic glaze Brillo, the Red Velvet and

the Pineapple. Specially designed to complement the Red Velvet craze that refuses to fade away, Puratos' Brillo Red Velvet, with its slight notes of chocolate and cheese, brings that perfect mirror shine that is so popular right now. Its glossy finish adding that perfect finish to what is undoubtedly a perfect cake, mousse or even cheesecake. Being a cold glaze, the Brillo Red Velvet has been created to work effortlessly on the most delicate of mousses and cream cakes without any additional heating requirement. Adding that perfect oomphy red to your displays.

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Marketing Initiative Perfectly timed to keep with the colours of the upcoming Christmas season, the gorgeous red coloured glaze will add that gorgeous finish, lovely touch of chocolate and cheese to any dessert that it may be spread on. Talking of spreading, the Red Velvet Brillo spreads easily like a dream, and needs no heating, making it the perfect go to glaze for even the most delicate of creations. But Brillio, as we all know, is not just another pretty layer; Brillo helps to increase the shelf life of the product, protects its freshness and taste, pushing that product from merely good to definitely great. Puratos' other new launch is the Brillo Pineapple. Its perfectly balanced taste profile matches its superior mouthfeel to produce a world class quality product. Helping customers give their desserts that amazing look and better taste has long been a Puratos’ goal. One of the hottest tropical flavours of the season, the pineapple has long been a favourite amongst the Indian consumers. Whether it is a delicate Pina Colada cake or simply a pineapple dessert, the Brillo shines and sparkles. The shine and sparkle is not limited to the look it adds to the dessert but how well it hides its hardworking nature under such a pretty exterior. The pineapple glaze works beautifully with other tropical fruits like mango and pistachio, which is just right to add that summery touch to that cold festive winter dessert. This festival season, provide your aware consumers with world-class options not merely in taste but capture their imagination with a world class look and mouth feel too. Appeal to consumers who travel the world, whether on the couch or in person. Appeal to those who are aware of global trends and keenly aware of how patisserie looks across the globe, capture their eyes with a product so well finished that it barely stays on the shelf. Puratos always strives to provide Indian bakers with products that reflect global trends, to listen to what the Indian consumer wants by listening to its customers. To innovate and bring products that truly resonate with the India market. Puratos' commitment to customise products for the India market is where it really stands out. Puratos' commitment to the Indian bakery scene isn’t about just the here and now. It is more about pushing the envelope, along with the Indian baker, who

Whether it is a Pina Colada cake or simply a pineapple dessert, the Brillo shines and sparkles.The pineapple glaze works beautifully with other tropical fruits, just right to add that summery touch to that cold festive winter dessert

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is aiming for world class – to partner in the growth of the Indian bakery scene, to make it a force to reckon with in the future. And that growth, as we all know, comes from positive small steps in the right direction. Of many hours of listening, research and development, customising to suit local conditions. Customising to local conditions also helps the cakes stay fresh for longer, reducing wastage at the bakery level, increasing customer bottom lines. We take the line “Hum hai apke saath” to heart. We at Puratos live that line, available to customers who want customised solutions, regardless of how big or small you are. Talk to us… we are listening. ■

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Food Retail

'We have a formidable retail presence via company owned outlets' Punjab Sind Foods was established in 1969 with a small stall in Mumbai. Today the company is a well known brand with 46 outlets across the country and a focused expansion plan. Proud of being a pioneer in organised retail, Saheb Singh Bajaj, director marketing, Punjab Sind Foods, shares his company's future plans and how they are catering to the changing palate of the new age consumer BY SUDIPTA DEV What have been the key milestones of your company in the last five decades ? The journey began way back in 1969 from a small shop in Khar, Mumbai, the toil and hard work of more than four decades has enabled us to build a strong brand and loyalty of millions of customers who patronise our products. Our unflinching resolve to manufacture quality products is part of our DNA and we continue this legacy. Our flagship product is “premium malai paneer”, and our basket of products include flavoured milk, kulfi, desi sweets, ice cream, mineral water and frozen vegetables. The company’s operations are spread across Mumbai, Nashik, Pune, Goa, Hyderabad, Daman with plans to scale up and have national presence in the coming months. We have a large fleet of refrigerated vans to ensure cold chain is sustained at all levels. With a formidable retail presence via company owned retail outlets, we cater to the institutional category too. Along with retail operations we have a dedicated team to handle institutional sales. Where are your manufacturing plants located ? How many total outlets do you have across Maharashtra and the country ? We are an ISO certified company with

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as well as dairy items) ? Consumer habits have evolved. With people travelling and open to experimenting, truly the consumer palate has expanded. Having said so, paneer is one product where the consumer prefers it to be as fresh as possible, creamy texture and soft and melting on consumption. We are extremely proud of the fact we have maintained this unique taste of Punjab Sind paneer. Our consumer loyalty stems from the fact people expect this unique taste from us which none of our competitors have been able to provide. As far as desi (traditional Indian) sweets are concerned, we have a wide array from motichur, soan papdi, rasgullah, gulab jamun, kaju katri, shrikhand, rabdi, etc, all our sweets are doing exceedingly well in the market. Saheb Singh Bajaj

state-of-the-art fully automated manufacturing facility in Goregaon, Mumbai. We have a formidable retail presence - Punjab Sind has around 46 outlets across India - Mumbai (22), Goa (12), Daman & Silvassa (six), Hyderabad (three), Nasik (two), and Pune (one). How have the consumer preferences changed over the years (for sweets

How are you innovating in this space in accordance with the demands of the new age consumer ? Customer is the fulcrum around which all our activities revolve. Changing food habits is a formidable task, we as a company have been extra cautious and ensure we deliver the right taste to our consumer, which we as a company have built our reputation upon. Nevertheless we are focused on our retail store experience patronised by customers for their dairy requirements. The new

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Food Retail

format stores are truly experience centers, where focus on visual merchandising, innovative display formats and importantly sampling of products is emphasised upon. We are ready to flag off our e-commerce initiative to cater to a segment of consumers who prefer convenience and home deliveries. What are your future plans for expanding the range of product categories ? Having established our brand in Mumbai and Goa we have set sight on major expansion. We have identified cities which we feel hold immense potential and have planned our forays. We have three outlets in Hyderabad and two outlets in Pune which were set up in the current financial year (FY 17-18). Further, we have identified Bengaluru in south and Ahmedabad, Surat and Baroda

in western region as part of our expansion plans. The brand has huge top of mind recall in these places based on our research and few FCG (focused groups) commissioned by us. We have ambitious plans to diversify our portfolio. We will be launching wide range of sweets (with enhanced shelf life), yoghurts, flavoured paneer and many such innovative initiatives are in the pipeline. What is driving your geographical expansion strategy ? As a nation we are growing at a fast clip, India is a top investment destination. Huge investments are being noticed, the economy is on the upswing - all these factors augur well for us to expand our footprint. Our product range has appeal across all age groups. The consumer is always on the lookout for healthier options and wants a replacement for

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carbonated drinks. Punjab Sind is renowned for its lassi, chaas, paneer , curds, etc, which are far superior to soft drinks and junk foods. Our products are part of the Indian culture and we as a company known for our unflinching quality feel there is a huge opportunity and we will encash the same via expansion. We were and are very much a 'Make in India' company, pioneers in organised retail as we already had a formidable retail presence much before the organised retail sector blossomed. Our focus from day one has been on quality and we continue to uphold this aspect. In our line of business logistics and cold chain is key; we have invested heavily by way of company owned refrigerated vehicles, ensuring complete control and no slip up in last mile delivery. We stand by our mantra - “We deliver taste”. ■

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‘CLIMATE HAS PLAYED AMAJOR ROLE IN THE DEVELOPMENTOFTHE MENU’

Michelin Star Chef Atul Kochhar is creating a special menu for an Antarctica expedition with a luxury cruise curated by The Q Experiences. In December 2017, about 200 travellers will be on an 11 days tour of the white continent, enjoying the exotic fare that has been specially planned taking into consideration the climatic factor of the Antartica BY SUDIPTA DEV What are the highlights of the menu you are curating for the Anatartica cruise ? There is nothing on the menu I would refuse to eat myself. It is a collection of dishes where the Indian subcontinent is fully explored through a variety of seasonal plates that boast bold spices and superb textures. There is a strong emphasis on old meets new where we transform traditionally heavy dishes into a more healthy and lighter versions. Take for example the Prawn Sukka, Peas Pulao and Chicory Apple Salad from the lunch menu and also the Murg Malai Tikka, Heirloom Tomato Salad and Garlic Chutney from the dinner menu. The vegetarian or plant based menu is devoid of predictable meat-free dishes. We

want to offer our non-meat eating friends the same culinary journey of flavours with plates such as our Vegetable Jalfrezi, bitesized Vegetable Dim Sum and delicate Spiced Vegetable Parcels. What changes/ innovations are you incorporating in the menu for the long duration of the cruise ? We are focusing on a more specialised menu, a menu that highlights deep, satisfying and comforting plates using the best produce available to us. There will be breakfast, lunch afternoon tea and dinner available. Is it taking into account the climatic conditions of the destination ?

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Yes it is. The climate has played a major role in the development of the menu. What are the vegetarian options and other dietary factors being incorporated ? The Q and I are very much agreed on the fact that we will have a delicious menu accessible to everyone. We want to create an unforgettable journey for our guests. We will ensure vegan, Jain and other specific meal preferences are specially curated for our guests. As well as providing personal culinary masterclasses in the luxury kitchens of the ship for budding cooks. This promises to be a one of a kind experience.

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What has been the response to LIMA in Mumbai since it opened ? Do you foresee the popularisation of Peruvian cuisine in India ? We have received a wonderful welcome from the people of Mumbai who are delighted with our eclectic design and funky cocktails and are receptive to the new cuisine. My travels to South America have taught me that we in India are not so different to Peruvians in our eating habits – given that eight out of 10 ingredients are same between us. The variety of vegetarian food available in Peru is abundant- owing to the varied produce. The fact that Peruvian food is light and healthy also contributes to the mass appeal. Peru is a place that is home to cuttingedge culinary advances in fusion food; evolving traditional Incan dishes with foods enriched by centuries of immigration from Spain, Africa, China, Japan, Italy and France. All these interesting flavours combined with the rainbow of colours and cultural history, it is no wonder that Peruvian cuisine has experienced a boom across Indian and the globe, people adore Peruvian cuisine.

We will ensure vegan, Jain and other specific meal preferences are specially curated for our guests. As well as providing personal culinary masterclasses in the luxury kitchens of the ship for budding cooks

Your plans for new restaurants in India ? Watch this space…

Which are the key factors driving the new culinary trends in the country ? Nutrition, sustainability and authenticity will be on the minds of many consumers throughout 2017. Rolling on from 2016, consumers are now more actively seeking and becoming more loyal to brands that are leading the way to a sustainably abundant future. The way we source our food, the way we treat our environment and the way cut down on waste will be deciding factors. Having chocolate for breakfast is set to be another trend for 2017. Studies have connected dark chocolate with cognitive function which may mean that we will all see an increase in sweet treats and dessert menus. Turmeric, at long last! This powerhouse

spice is the number one rising star among food trends according to Google. It’s significant anti-inflammatory properties, potential to decrease the risk of cancer and control diabetes and improve cognitive functioning are all key reasons behind the demand of this “golden spice” from the ginger family. Reduce, Reuse, Recycle: What we all do with our food waste in the restaurant industry is a battle. We are creatively thinking of new ideas and ways to reduce the amount of waste we all produce. I have heard that companies are using the wasted pulp from fruit and veg and making them into edible chips; these innovative ideas are only going to get better. ■

Exclusive dining on the icy continent Speaking about the profile of travellers on this trip and the response from the Indian market for this cruise experience, Vasim Shaikh, founder, The Q Experiences says, “The concept of the 'The White Continent' curated by The Q is very well received. The profile of travellers is that of globe trotters, business owners, top management along with their families.We have many solo women travellers from different parts of the world joining us. Interestingly, we do have couples opting for this journey of a lifetime for their honeymoon. It has been an overwhelming response in India for this experience as all of our travellers have had Antarctica on their bucket list.” Giving the reason for bringing Chef Atul Kochhar on board, Shaikh states, “Our

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Vasim Shaikh

curation to the seventh continent is the most refined manner to experience the wilderness of the Antarctic peninsula.We wanted to combine the experience of being on a luxury yacht with superlative

dining. We have on board Ducasse Conseil, a catering centre of excellence run by Alain Ducasse Enterprise to enhance the global dining experience.In addition to this we chose to bring in Chef Atul Kochhar.His unique talent as a twice Michelin starred chef has changed the way people perceive and experience Indian cuisine. Taking inspiration from native India, while continuously researching regional dishes, Atul has managed to combine his heritage with his love of British ingredients to create a unique and innovative modern Indian cuisine.” Shaikh points out that having recipes featured in international publications and many regular appearances on food broadcasts, Chef Kochhar remains committed to his passion and is constantly seeking inspiration through travel and research.

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THE KEEPERS OF THE QUAICH An international society, The Keepers of the Quaich are dedicated and passionate people around the world who are proud to be part of a select society and who are dedicated to achieving greater appreciation of Scotch Whisky

he Keepers of the Quaich is an exclusive and international society that recognises those that have shown outstanding commitment to the Scotch Whisky industry. It was founded by leading distillers. In establishing the Keepers of the Quaich, the industry pooled its influential resources to build a powerful society working together and united. Keshav Prakash, the founder-curator of The Vault, was recently inducted as a life member of The Keepers of the Quaich. “The international society was established by the Scotch Whisky industry to celebrate the outstanding commitment of those who produce and promote the world’s finest distilled spirit. This prestigious society takes its name from the traditional two-handled drinking cup which is described in the ancient Gaelic language of Scotland as a 'cuach’ or Quaich, a vessel long associated with friendship and the enjoyment of Scotch Whisky,” says Prakash. With only a limited number of people inducted as Keepers each year to honour their exceptional contribution, the new Keepers must have worked for a minimum of five years in the industry and their nomination is by virtue of industry recognition of their personal contribution to Scotch Whisky. In the last five years, Prakash has diligently worked to create access to produce from boutique independent distilleries, bridging the gap for handcrafted spirits in India, especially in the world of fine whiskies, enriching the

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Keshav Prakash

experience of whisky connoisseurs and enthusiasts. To date, just over 2,600 men and women from over 100 countries have received the honour of becoming the Keeper of the Quaich, a permission into the much guarded hall of fame. “Scotch Whisky was, and remains, the first global spirit and Keepers of the Quaich exists to recognise and celebrate the exceptional contribution of people working in all aspects of the industry, all over the world,” says Peter Prentice, chairman of the society. The society recognises outstanding achievement in those who work, write or evangelise about Scotch Whisky by honouring them with the title Keeper of the

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Quaich. A select few are invited each year to be distinguished with the role of Master of the Quaich, a rare and revered privilege. Among the select membership of Keepers and Masters are thousands of years of shared experience and knowledge. New Keepers are inducted at a private ceremony held in the Scottish Highlands at Blair Castle, the ancient historic home of the Earls and Dukes of Atholl. This year, it was on October 9, 2017. Keepers of the Quaich come from all corners of the world to accept their medal at a ceremony and banquet held at Blair Castle, in Perthshire. Only two banquets are held a year at the spiritual home of the Keepers. The 700-year-old iconic Blair Castle with its Scottish baronial architecture, has been the home of the Atholl family for over seven centuries and has had a rich and diverse history. Serving as the quintessential centre for this award ceremony, the arrival ceremony of the new Keepers, Masters and patrons of the society was marked by the grandly decorated castle and the great highland

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bagpipers music in their traditional highland dress. This was the beginning of more than just an award ceremony. It was a glimpse into the well-choreographed Royal Scottish lifestyle.

The induction ceremony is a grand and confidential ritual, and once this ceremony is complete, the Keepers and Masters are gently led into the glamorous banquet that unfolds in the stunning ballroom of the castle, and this year the prestigious event was addressed by the well-known Scottish crime writer Ian Rankin who spoke about how the sharing of spirits with near and dear ones, marks the building of the best memories. The Vault is Indiaâ&#x20AC;&#x2122;s leading, whisky centric, import house representing over 30 small and independent distillers from around the world. The Vault Collection of handcrafted and handpicked spirits are available at the Duty Free Travel Retail section of all major international airports in India. Prakashâ&#x20AC;&#x2122;s highly curated offerings of master classes and tasting experiences for corporate and direct consumers are aimed at designing a new culture of fine spirits appreciation. Currently based in Mumbai, The Vault will soon offer access to spirits in the city of Delhi followed by other metros in the country. â&#x2013;

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Spa & Wellness

THE RISE OF 'ACTI-VACATION'

AMONG INDIAN TRAVELLERS

Keeping fit is now vital part of vacation for 95.6 per cent of Indian holidaymakers, as Hotels.com reveals global fitness tourism obsession

otels.com has released new data revealing a new wave of young travellers who are swapping beaches and beers for action-packed, celebrityinspired fitness getaways, with this season expected to see a boom in ‘welfies’ – workout selfies. Results from the Hotels.com Activacations Survey show that a whopping 95.6 per cent of 18-35 year olds in India now consider keeping fit one of the most important parts of their holiday experience. The survey carried out by travel experts shows that the rise of the ‘activacation’ is also down to a barrage of social media ‘fit-fluencers’ who are combining sun, sea and sport. Social media is poised for the ‘welfie’ to make waves this summer with young holidaymakers now more likely to upload a photo of them engaging in outdoor sports (15 per cent) than a swimwear shot (10 per cent).

The survey shows that the rise of the ‘acti-vacation’ is down to a barrage of social media ‘fit-fluencers’ who are combining sun, sea and sport. Social media is poised for the ‘welfie’ to make waves this summer with young holidaymakers now more likely to upload a photo of them engaging in outdoor sports

Indian millennial travellers are generally looking for richer, more unusual holiday experiences and admit that they use exercise to meet new people (38 per cent) and explore new places from an alternative perspective (29.8 per cent). Wanting to keep a jolly mood through the

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vacation (55 per cent) and keeping a check on holiday weight (32.7 per cent) also ranked highly as reasons for workout motivation. Many Indian holidaymakers are happy to give up top-notch food (75.6 per cent), relaxing, (61 per cent), sightseeing (36.6 per cent) and

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Spa & Wellness even alcohol (15.3 per cent) to get their fitness fix on vacation. Fitness is now so ingrained in the holiday experience, demand for superior fitness experiences from hotels has also reached a new high. Free access to all excerise facilities (71.6 per cent), state-of-the-art fitness facilities (23.6 per cent), personal training (33.3 per cent), healthy menus (37 per cent) and complimentary massages after excerise (23.3 per cent) all feature high on the hotel wish list. Whilst men seek to take part in extreme physical activities on vacation, such as boxing (17.2 per cent), beach hiking (36.6 per cent) and wakeboarding (19.9 per cent), majority of Indian women are opting for holistic wellness holidays with meditation (53.2 per cent), laughter yoga (40.3 per cent) and pilates (45.8 per cent) topping the activacation agenda. Running emerged as a clear winner

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amongst Indian travellers with an astounding 84 per cent of men and 80.7 per cent of women voting it as a preffered activity when on vacation. The top five activities travellers would be prepared to try are: ● Strength and body weight training (55 per cent) ● Hot Yoga (42 per cent) ● Mountaineering/ hiking (41.6 per cent) ● HIIT swimming (36 per cent) ● Personal training (35.3 per cent) Jessica Chuang, director, regional marketing – Greater China, SEA and India, Hotels.com, says, "We love that people are seeing sport as a way to have more rewarding holiday experiences. There’s been a real evolution in holiday priorities and millennial travellers in

particular now demand more from a trip. They want deals and perks when they book, like collecting a free night for every 10 nights stayed with Hotels.com Rewards, and fulfilling experiences where they see destinations from a fresh and unique perspective. Social media plays a key role too, as young travellers want to share their life in the touch of a button, and fitness is the latest trend they’re embracing and Instagramming." She added, "Fitness options are now so important that millennials are choosing hotels based on how they’ll help them keep fit on vacation – and hotels are really upping their game. From tree house spin studios in St Lucia to guided running tours around Morocco, there are some incredible opportunities for a completely individual acti-vacation." ■

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Interiors & Design

CONSCIOUS DESIGN Founded in 2002 by Ambrish Arora, Ankur Choksi and Sidhartha Talwar, Studio Lotus is a multi-disciplinary design practice that believes in delivering enriching design solutions through a value-driven process empowering all stakeholders and the environment BY STEENA JOY

tudio Lotus’ work is grounded on the principles of Conscious Design, an approach that celebrates local resources, cultural influences, a keen attention to detail and an inclusive process. Working in a highly collaborative environment, the Studio's team of 60 people combines distinct strengths over multiple disciplines to craft solutions that are benchmarks of sustainable design in the way they address society’s changing ways of living and working. Ankur Choksi, principal and co-founding partner, Studio Lotus, explains, “We follow an iterative and incremental methodology of innovation and root our learning in history and local context. This is the basis of our work that includes master plans, buildings, interiors and related endeavours, which are at the cutting edge of design thinking. Studio Lotus works towards creating paradigm shifts through its design approach which is in-turn highly process oriented. “We take pride in and are deeply interested in constantly pushing the envelope. Pursuing how can we uplift the conversation of what design can do – for ourselves, our projects and all our stakeholders. Our process responds to a brief, challenges it and transforms it to articulate how we can go beyond. Guiding us in crafting a detail, translating a space, an experience into an exemplar that elevates the final outcome,” adds Choksi. DESIGN'S SOCIO-ECONOMIC IMPACT Sustainability is integral to the design process. Apart from the most apparent aspects of energy efficiencies and containing operational costs, reducing impact to the

Sidhartha Talwar, Ambrish Arora and Ankur Choksi

site and natural resources, choice of materials and processes that are contextual - there are a whole bunch of other parameters, which are important for the Studio. “We extend our outlook to all stakeholders and collaboration; creating an alignment of everyone to aspects such as the socio-cultural and socio-economic impact of projects to the construction teams, neighbouring communities and inspiring the segment to find better ways to doing things,” says Choksi. As for using local materials in its projects, the Studio's choice of material is driven by multiple parameters integral to the design brief - the site context, process of construction, skills available, relevance to the expression in space, project costs etc. “Within this framework wherever relevant and sustainable, we work with local materials and skills as much as possible. Over the years, we have built this understanding of local materials, skills and process as a strength and it naturally flows into our work,” he adds.

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Studio Lotus is at the last stages of delivering public spaces of a new property in Himachal for the Taj Group. Other projects include the new aloft in Delhi for Starwood Group and a boutique property for the Hilton Group in Chennai. As well as a new hospitality property for the Oberoi Group. Choksi informs, “The multiple awardwinning project RAAS Jodhpur has provided for a great start in the domain of hotels and we are engaged with the same client for a new 50-suite luxury project in the Kangra region, which uniquely re-interprets vernacular hill architecture in a contemporary idiom, and public spaces for RAAS Devigarh, which is their recent acquisition.” NEWTYPOLOGY OF PROJECTS Another project, which is a completely new typology for Studio Lotus is the recentlycompleted Clubhouse & Wellness Centre for Max Group’s senior living residency project, Antara at Dehradun. “This is one of the first

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Interiors & Design

BARADARI CITY PALACE JAIPUR, Pic credit : Edmund Sumner

KAINOOSH DELHI, Pic credit : Eye Piece

CAFE LOTA DELHI, Pic credit : Randhir Singh

JAMIES PIZZERIA, Pic credit : Ravi Asrani

INDEPENDECE BREWING CO. PUNE, Pic credit : IBC

LEMP BREWPUB & KITCHEN, Pic credit : Andre J Fanthome

projects of its kind in India. We had the opportunity to closely work with the Antara team to evolve an elevated experience for the senior community who will be spending a significant amount of time in the campus. The Jamie Oliver Group also connected with us to translate their first restaurant in India. Post that we helped the brand articulate an upscale QSR model for Jamie's Pizzeria which has been rolled out in India and is being now taken forward globally. In the domain of restaurants, we are currently working with Dubai on two new brand offerings and are amidst the exercise of reinventing 'Copper Chimney’, the restaurant brand from Mumbai,” reveals Choksi.

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Another completed project is Baradari at City Palace Jaipur, which won the Creative Re-use Category at INSIDE World Festival of Interiors in Berlin and was also a Category Winner at the A+ Architizer Awards. The design transformed a neglected cafe space into an aspirational F&B destination for the city. Studio Lotus' experience in the domain of adaptive reuse and public spaces are the additional layers that made the project convey a new paradigm. Choksi opines that over the last few years, hospitality experiences have been moving outside the realms of conventional/ traditional notions. Both smaller and larger players are focusing on experiences, on all human touch points and nuances of services to create

differentiation. “These experiences are usually built on an underlying story that evolves from the brand ethos or the values of an individual provider, which actually translates into what the end users experience. Apart from the understanding of the functional aspects of hospitality, our approach for hospitality spaces gears up to tell these stories and effectively render these experiences. Notions of what a hotel is and what a home is have been turned on their heads. Inspirations are drawn from both these domains to create unexpected, intimate, distinctive and seamless experiences. This provides a lot more opportunities to question, rethink relationships and scales of shared spaces and private spaces,” he believes. ■

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Tech Talk

HIGH-END AUTOMATION FOR HOTELS Farook Merchant, CMD, Messung Group of Companies speaks about the technology driving their state-of-the-art hotel automation products, offered at affordable prices for the India market BY SUDIPTA DEV

essung Group of Companies has been in the field of automation since more than last three and a half decades. The Pune-headquartered company has come a long way from the time it was established in 1981 by Farook Merchant, CMD, Messung Group of Companies, who had pioneered the introduction of the first Programmable Logic Controller in India. The company has diversified over the years and is an important name in Building Automation Solutions. “We are bringing very high-end technology to hotels in India at affordable prices giving special experiences to customers, from boutique hotels to big resorts,” says Merchant. He further explains, “We have a KNX based home, office and hotel automation product. KNX is like an operating system on a protocol, based on the European EIB protocol. All major automation companies who are in home, office and hotel automation business like ABB, Schneider, Siemens, have come together and formed the organisation called KNX. All of them are designing their own products on KNX protocol by which a large amount of standardisation takes place.” For example, the cables used by all KNX product manufacturers are the same. All the products have to get certified by the KNX organisation in Brussels, so there is a large quality requirement which is fulfilled by being a KNX registered product. “If a customer decides to standardise KNX, he has already taken a decision to introduce very high quality products into his property,” points out Merchant. Messung Group of Companies is a master distributor for Zennio Advance Technologies headquartered in Toledo,

KNX is like an operating system on a protocol, based on the European EIB protocol. All major automation companies who are in home, office and hotel automation business like ABB, Schneider, Siemens, have come together and formed the organisation called KNX. All of them are designing their own products on KNX Spain. Zennio manufactures state-of-the-art home, office and hotel automation products on the KNX platform. In Europe they compete with ABB, Hager, and the likes of Dassault. “Our system controls all the light requirements and HVAC. In various

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properties different heating, ventilation and air conditioning systems are used. We also have a very elaborate range of curtain controls. In hotel foyers where there are large heights of lobbies, it is very difficult for the staff to operate the curtains. With the

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Tech Talk

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automation you can control various scenes whether in-room automation or office automation. User scenes can be created by pressing one button - the lights, fans, boilers all can come together to suit the person who is going to be in the room. We can also add a lot of safety and security features. Intelligent locks that are available from global manufacturers can be interfaced with KNX operating system so that from a multilocation you can know who is at the door. From a remote location the lock can be opened,” states Merchant. The smart phone can be used as a smart card. Merchant explains that when a guest checks-in, he is given a smart card, “The solution that we are giving is that not only the hotel reception will give him a smart card he can also be given a password on the hotel Wi-Fi system on a Zennio app or hotel

app which Zennio will provide to the property owner. We have a smart door access system. Through the phone he can also change the temperature of the room, switch on the TV, and so on.” Some hotels are also providing iPads in the room. Many of these facilities which were earlier available to seven star hotels are now available as affordable, reliable technology to three star and four star hotels. “The slogan that we use is – add one star to your property by using Zennio automation systems,” remarks Merchant. For hotels which want to connect all rooms to the BMS, there is a guest room management system. “KNX technology allows us to connect all the rooms on a KNX IP platform to the central server of the hotel. On that server we give a BMS operating software, which allows the staff in charge of guest room management to check who is in which room. How many rooms are not sold ? What is the temperature of the room ? Temperature of the water in the pipeline. For example, it helps the hotel management work out the strategy that which room needs to be cleaned first depending on the guests checking-in and checking-out,” explains Merchant. He further points out that during afternoons, the south and west facing rooms face a lot of sunlight, by the central BMS all the curtains can be brought down, specially the dark curtains, so that the heat coming from outside does not load the AC system. Another unique aspect of Zennio is that a central BMS can control temperature of each and every room. Lights, temperature can also be controlled at restaurants and spa. ■

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Prabhat Dairy aims at ambitious expansion with new brand identity

SUDIPTA DEV Mumbai

eading integrated milk and dairy products company, Prabhat Dairy recently unveiled its new corporate identity and logo in Mumbai, and disclosed the ambitious plans for the near future. The company focuses on both B2B and B2C segment and takes great pride in its long term association with its business partners. Informing that his company currently has 1200 distributors in India, Vivek Nirmal, joint MD and CEO, Prabhat Dairy said, “We have good presence in modern trade and soon our products will be available in 10001200 stores across India.” Pointing out that

Prabhat is much more than a milk procurement company, he mentioned that they deal with pizza chains, infant food companies, confectioneries, and others. The branded business for the company is just five years old. “Now we are getting more aggressive as a branded company. The focus is more on building new brand personality of Prabhat. The inspiration of the new logo has come from a drop of milk. The logo depicts the inspiration and heritage that we have,” affirmed Nirmal. The Vision 2020 for the company is to emerge as the most loved dairy brand with 50 per cent of revenue from branded products. “We will focus on the Tier II and Tier III towns and also increase our share of value

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added products in the portfolio like cheese, paneer, shrikhand, curd, ice cream, etc,” he said, adding that India is the largest dairy producer in the world and also the largest consumer. “The recent future will see indulgent products like Volup ice cream hitting the shelf. The entire dairy segment in five-six years will see a great change. Consumer preference of packaged dairy products is increasing, which is helping the sector,” mentioned Nirmal. Prabhat engages with one lakh farmers, helps in getting finance for them and also educates them. “There are 150 team members who deal with the farmers. We pay directly to their bank accounts and very progressive technology is used,” he said. ■

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SICA chefs undertake a culinary journey in Europe FHW STAFF Mumbai

or the first time ever, South India Chef’s Association (SICA) organised SICA Europe Culinary Tour 2017 for 25 corporate and executive chefs. Chefs from south India took part in this tour covering Germany, Italy, Switzerland and Spain from September 11 to September 27, 2017. Leading professionals from the culinary world were part of the delegation. The chefs visited facilities of renowned organisations like Blanco, MKN, Fonderia Finco, Electrolux-Italy, ElectroluxSwitzerland and Salva. The team reached Frankfurt on September 11 and was received by Blanco's representatives. Blanco is Germany's largest kitchen equipment manufacturer. The SICA team tasted the authentic Maultaschen - a traditional German dish that originated in the region of Swabia in Baden-Württemberg in Frankfurt. Blanco also hosted a special dinner at Loewenthor restaurant which dates back to 1701 and boasts of interesting medieval interiors. The chefs got the opportunity to visit the Blanco factory along with the vineyards in southern part of Germany. On the third day, chefs travelled to Wolfenbuttel by train. The town is known for ancient historic buildings and is also the only place where Jägermeister herb liqueur is distilled. MKN, one of the world’s leading kitchen equipment suppliers is based in this city. The team visited the MKN factory next day as the visiting delegation participated in a chefs’ workshop and cooking master class of German cuisine. This was demonstrated in the Flexi Chef combi-oven and SICA members experimented with Indian food recipes in the oven including some kebabs. The session offered a great learning experience of Sous Vide cooking in combi-ovens. Later the chefs had dinner at Ristorante Giovanni to indulge in Italian cuisine.

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After exploring Berlin through river cruises and Oktoberfest, the world’s largest folk fair and beer festival, the team moved to Venice. The local host Fonderia Finco, Italy’s five-decade-old manufacturer of cast iron utensils for healthy and natural cooking. From factory visits, special cuisine workshops to local wines, many local experiences were organised by Fonderia Finco. SICA chefs along with chefs from the Electrolux Chefs Academy prepared Indian food in their combi-oven. Electrolux chefs also conducted some interesting demos on how to use technology to one's benefit. A memorable experience for the team was the opportunity to Prosciutto di Parma dated 2005. On September 21, the team drove down from Pordenone, Italy to Electrolux Professional production centre at Sursee Switzerland. This is where the Thermaline brand is manufactured and was also their worldwide competence centre. A master class for SICA chefs was performed by Chef Helen with Electrolux Professional’s Thermaline range of equipment during the factory visit. The members also had a lifetime experience of Seafood Paella. Paella is a Valencian rice dish and considered by many as Spain’s national dish while in San Sebastián. Their visit to the Basque Culinary Centre led to a master class in bakery as Salva had organised a bread making session with some of the best bakers in Spain. This was followed by a day-visit to the Salva factory where the team learned more about the bakery ovens, and a lunch at the Basque Culinary Institute along with the students. The SICA team completed its 17-day Europe Culinary Tour with enhanced knowledge of local cuisine and equipment developed by some well known brands. The workshops also enabled them to test Indian dishes and share their skills with the host. ■

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Technology and its impact on guests and restaurant owners FHW STAFF Mumbai

s inventory, staff, operations, supply chain, food quality issues become more complex, restaurants are turning emerging technology to combat and control their operations while protecting their profit margins. And as restaurant technology continues to improve, it is offering new resources to enhance the dining experience of guests and improved tools to gain insights of the business to industry professionals. RanceLab software has been helping restaurants through its POS systems and other services. Technology not only increases convenience but speeds up service as well. Surveys suggest that more than 70 per cent restaurant owners believe that technology provides a competitive edge and improves profitability. Point of sale systems (POS) increase operational efficiency by ensuring well-paced service and keeping record of the reservations. It also enables servers to accept various modes of payment. Around 38 per cent of the guests prefer to use mobile payments or e-wallets to pay for their orders. This system can decrease the ordertaking time by eliminating errors and speeding up checkouts. A POS system provides menu engineering tools that helps in identifying top selling and the most profitable menu items. It is an unpleasant situation to inform guests that the dish they ordered is not in stock. It leaves a negative impact on the customer. To negate this, POS systems can track consumption and deduct it from the restaurant’s inventory, only displaying the in-stock items. It also helps manage the replenishment so that you do not run out of stock. Rancelab software provides all kinds of services that help business work efficiently. POS technology can help restaurant owners achieve this objective by highlighting unfamiliar patterns like reprint of bills, discounts or cash refunds, etc.

Nilesh Shah

Restaurant owners can also create more effective marketing campaigns when they have a clear assessment of customer traffic patterns, preferences and behaviour. Advanced MIS reports give access to these analysis tools. These analytics can be

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incorporated to drive business decisions from ingredient purchasing to menu pricing. Some POS technologies have in-built feedback and CRM tools to help you serve your guests better. Some POS softwares also offer staff management which helps restaurant owners review employee performance. The data helps determine whether and how well the employees follow through on crossselling, up-selling, and mentioning special offers to guests. RanceLab has developed FusionResto that has helped thousands of restaurants in over 30 countries; automate their processes resulting in an average 15 per cent increase in sales. Restaurants on an average achieve five to one ROI within a year of implementation. With world changing towards mobile technology, RanceLab also offers FusionMobi – a suite of coolest mobile apps that adds fuel to your restaurant’s growth engine. ■

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Duravit celebrates 200 years in the industry FHW STAFF Mumbai

uravit, one of the leading international manufacturers of designer bathrooms, has carefully managed its brand, which is synonymous with holistically designed bathrooms. On recently completing 200 years in the industry, Frank Richter, CEO, stated, “We see ourselves as interior designers for bathrooms as living areas.” Duravit continually develops innovations in all areas, from materials engineering to flushing technology and electrical engineering for light, sound and whirl systems, and the look, feel, acoustics and usability play an important role here, too. In this way, the company meets the present and future requirements of its clients in all areas. Richter emphasised, “The brand triad of quality, design and technology is what distinguishes Duravit.” Today there are five product areas ceramics, furniture, wellness technologies including shower-toilets, whirlpools, saunas, tap fittings and accessories. The company produces at 11 locations around the world. For seven years now, Duravit AG has been running a production site in Gujarat. Today, India is emerging as a major sanitary ware market in the Asia Pacific region. Given this favourable economic situation, it was a logical step for the German-based design bathroom manufacturer. The plant in India is the Duravit Group’s 10th production site worldwide and covers an area of around 170,000 sq m. Before the opening of an owned subsidiary, the company has been operating in India since 2001 via wholesalers. Since then, the subsidiary has already earned the status of a recognised export house, with ISO 9002 certification, ISO 50001 certifications, and ISI mark. “Duravit expects the India market to continue on its growth path. We, therefore, plan to maintain our focus and extend our activities in this region,” added Richter. Amongst others, the bathroom manufacturer is benefitting from the strong demand for design and lifestyle brands in

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Asutosh Shah, managing director, Duravit India with Dr Frank Richter, CEO, Duravit AG

India. The bathroom itself has become a popular lifestyle theme; purely functional bathrooms are increasingly a thing of the past in India. Modern bathrooms feature comfortable, holistic concepts based on individual needs. Ideal conditions for the design bathroom manufacturer. The demand for Duravit products in India comes from the

project business as well as from the private sector. The company has already made an impact in India as a premium designer bathroom brand with presence in more than 75 luxury hotels and over 150 premium residential apartments. Having achieved a wide acceptance, the brand is present across 400 retailer showrooms in India. ■

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Increasing your online presence SALONI BHATIA New Delhi

he Startapp Global provides e-commerce websites, mobile apps, digital marketing services for restaurants, cafe, bakeries and online retailers. Elaborating on the services, Aditya Jain, co- founder, Startapp Global, stated, “We basically help restaurants, cafes and retailers to get their own e-commerce mobile apps and websites. These apps and websites help our customer gain more business, build a more loyal customer base and build their name into a brand.” Not restricted to just one service, the company enables control over online and offline operational systems. Jain added, “We specialise our services for hospitality clients. Along with the app and website we also provide an all integrated POS system to our customers. Restaurants today have a great

offline presence, but have fail to make an impact online which is why they are still doing business through aggregators. Aggregators charge huge commissions and above that advertisement expenses.” Not an app, rather than developer of tech products for brands, Startapp Global is the only company that provides 100 per cent native e-commerce apps and websites at subscription basis. Jain informed, “We provide them to build them a loyal customer base generating higher revenue. Services like customer online ordering, maintaining customer loyalty, accepting online payments, brand building are some of the most important things where our company provides help. No more orders are missed out during busy hours, one can maintain customer history and online revenue are some of the added benefits of using our services.” Speaking about the trends that are

changing the dynamics of the service sector, Jain opined, “Cloud kitchens are already changing the scenario with high cost savings and faster deliveries. Individual ecommerce website and apps will be the future as restaurants will be decreasing their dependencies on aggregators and start building their own online sales channels. Industry giants like Pizza Hut, Dominos, KFC have already started establishing their channels. Others will have to follow soon.” “Digitisation has completely changed the scenario. Online presence is a must for every restaurant today. Restaurants are getting more orders online rather than offline. Right now they are too much dependent on aggregators for their online business. Getting their own website and portal is very important to maintain your own control over the business. Plus it helps you establish a brand, “ he concluded. ■

AccorHotels inks agreement to acquire Gekko FHW STAFF Mumbai

ccorHotels has signed an agreement to acquire Gekko, a major player in the business travel hotel reservation segment. This transaction is in line with the strategy aimed at strengthening AccorHotels’ leadership across the entire customer experience by enhancing the range of services offered to business travellers, the group’s key customer segment. Thanks to its expertise and cutting-edge technology, Gekko offers search and reservation solutions via an interface connected to more than 500,000 hotels worldwide, ranging from budget to luxury. Its turnkey management tools allow business travellers to manage their online payments, offering them the option of tracking and optimising their costs. Gekko serves more than 300 corporate customers and 14,000 travel agencies

through its subsidiaries: HCorpo (key accounts), Teldar Travel (leisure travel agencies), Teldar Travel Biz (SME-focused travel agencies), Miles Attack (loyalty program) and Infinite Hotel (wholesaler serving independent French hotels). Gekko operates in France, Belgium, Spain and Portugal, and has been posting very strong year-on-year growth for many years. Founded in 2010, Gekko is managed by Olivier Delouis and Stéphane de Laforcade, co-founders and executives of Gekko. They introduced HLD, a European investment fund, as their reference shareholder in 2015. Laforcade and Delouis will remain at the head of Gekko and will continue to run the group independently. The transaction, which values Gekko at €100 million, will have an accretive effect on AccorHotels’ financial performance from 2018. Thibault Viort, chief disruption and growth officer, AccorHotels stated, “We are

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very pleased to have Gekko’s team join our group. AccorHotels’ extensive global footprint, together with Gekko’s technological leadership, today paves the way for the creation of a global leader in B-to-B hotel distribution. Since business travellers represent a key segment in the group’s business, our capacity to respond to the specific requirements of this segment across the entire value chain is a factor that really sets us apart.” Laforcade and Delouis said, “Teaming up with AccorHotels during such an important time for our company creates new opportunities for growth. We are fully aligned on our B-to-B distribution strategy, and AccorHotels’ strong brand and reputation will provide us with additional resources and greater legitimacy in key international markets.” The transaction is subject to approval of competition authorities and has already been approved by AccorHotels’ employee representative bodies. ■

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Table mats serve more purposes than you think

FHW STAFF Mumbai

ost restaurants buy table mats just as a part of the tableware to protect the table linen from the ill effects of dropped or spilled food. While this is the basic purpose of any table mat, there are other and more valuable functions it can perform. In fact the up market restaurants use them more as a decorative object than a functional one. Even here, the material used is basically intended to reflect the status of the restaurant, and in turn, the class of its clientele. For instance, mats made of raw silk, fine cotton, exquisite bamboo, handmade paper, etc, add substantially to the running costs of the restaurant. The management usually goes through intensive deliberations while purchasing them. The material, colour, design, texture, size and workmanship greatly influence the impact such table mats have on the environment. They also need impeccable maintenance and timely replacements. Such table mats are meant to convey the level of indulgence of the restaurant in enhancing the dining experience.

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The middle order restaurants can ill afford the luxury of the kind of table mats described above because of the huge recurring expenses required to maintain them. Hence they usually settle for the more economic re-usable ones. These mats are normally made of either synthetic materials or laminated with a synthetic material. By choosing a suitable design from off the shelf variety, these mats can serve the dual purpose of protecting the table linen as well as enhance the environment. Due care should be taken while procuring them to ensure that the design and colour compliment the interiors of the restaurant. Also it is advisable to check out the designs used by the other nearby restaurants to avoid replication. Despite meeting these basic requirements, these bulk produced table mats miss out on an important opportunity. A table mat serves as an excellent means of communicating with your clientele. They can be used not only to reflect the theme of your restaurant but they can also help in projecting your motto and building an identity. This can be done by going for custom-made table mats to exactly match

your requirements in all aspects. With the present day technology, such mats are available even in small quantities at affordable price. At the more informal end of the market, restaurants use table mats made from paper sponsored by local business establishment with their messages printed. These mats are usually given out free to the restaurants. Many fast food chains also use paper mats printed with special offers. Here they serve more directly as a message board. They say that a hungry man is an angry man. And an angry man is the last person any business place wants to have. Waiting for food is an irritable experience and causes uncalled for dissatisfaction for a diner. Some restaurants overcome this by having their table mats printed with non-commercial matter such as puzzles, trivia, jokes, famous quotes, line drawings for colouring, etc. These mats serve the purpose of keeping diners engaged while waiting for food to be served. Whichever version you choose, ensure that they suit the intended purpose; because a table mat can do a lot more than just protect the table linen. â&#x2013;

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Singapore Airlines to boost F&B sustainability practices FHW STAFF Mumbai

ingapore Airlines has committed to significantly enhance sustainability practices in its in-flight food and beverage offerings. Under the new initiative, a “From Farm to Plane” concept will be introduced to promote environmental sustainability and support local farmers’ communities. Current efforts in Singapore Airlines’ sustainability strategy include using fish from fisheries certified by the Marine Stewardship Council for their sustainable fishing practices, and obtaining produce from local farms in countries the airline serves. With the “From Farm to Plane” concept, Singapore Airlines intends to use more sustainable and meatless ingredients, as well as local produce, in its in-flight meals.

The airline will work with partners overseas and in Singapore to source for such ingredients. In addition, Singapore Airlines’ International Culinary Panel (ICP) of worldrenowned chefs will create in-flight menus using more sustainable ingredients and local produce from farms at the airline’s destinations, such as cherry tomatoes, pumpkins, green beans and lettuce. The new menus will initially be introduced to suites customers on selected routes from later this year, and will progressively be made available to customers travelling in other classes. The enhanced sustainability plan for Singapore Airlines’ food and beverage offerings was unveiled at its World Gourmet Forum in Singapore, organised in collaboration with Kranji Countryside Association.

All eight ICP chefs were present for the World Gourmet Forum, where they shared how they are using local produce in their meal creations. Singapore Airlines’ wine consultants were also present at the event to introduce an organic French Shiraz wine, which will be available to business class customers on selected flights from early next year. "Our food and beverage sustainability efforts will further demonstrate and reinforce Singapore Airlines’ ongoing efforts to help reduce our carbon footprint and ensure a greener environment. While we continue to deliver a quality in-flight dining experience, we would also like our customers to know that we are playing our part in ensuring sustainability," said Marvin Tan, senior vice president, products and services, Singapore Airlines. ■

IDS Next launches mobile-based service quality improvement platform FHW STAFF Mumbai

otel technology provider IDS Next Business Solutions has announced the launch of a new product, FX Service, a mobile-based service quality improvement platform for hotels. FX Service will enable hotels to “delight” guests by attending to their requests ahead of their expectation. This app will also help hotels to improve guest experience and staff productivity. Hotels can create guest requests in a web-based application. Once a guest raises a request or compliant, staffs in the respective department get notified on their FX Service Android app, enabling them to act immediately. “In a typical environment, a staff gets instructed to deliver a specific item to the

guest in his/her room. In this case, the staff would not have any idea about who requested it, when the request was registered and how soon the guest wants it. This leads to guest disappointment. But with FX Service, this will be a thing of past. The app shows the service request, room number from where it was requested, name of guest, time of request, and finally the time

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before which a request has to be completed,” said Binu Mathews, CEO, IDS Next. Hotel staff can start to work on a task, mark it as completed when it’s done. They can even create and confirm service requests on behalf of guests. In FX Service app, respective department managers will have complete visibility of the guest requests and complaints that are in various stages – new, in-progress and completed. To make sure that the guests’ needs are taken care of, they can reassign or reopen a request. The app highlights requests that are overdue in terms of allocated time. Using FX Service, hotels are said to be able to improve overall staff productivity with the help of data – top performing departments, top staffs, repeated overdue requests, etc. ■

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RoohAfza partners with Barista Swiggy and Indifi partner to attract newer consumers

to launch Capital Assist programme

FHW STAFF Mumbai

F FHW STAFF Mumbai

amdard Laboratories, an over 100 year FMCG company’s flagship brand RoohAfza has entered into a partnership with Barista Coffee Company with a focus on RoohAfza affinity markets, and the potential to attract newer consumers based on their demographics. The split of the stores is around 58 per cent in North, 21 per cent in West region, 12 per cent in South markets and rest in the East region, covering key marquee stores in most cities. According to an official release, Hamdard views this strategic partnership as a long term association. After some experiments, Barista has curated two cold beverages, RoohAfza Shakerato and Masaaala RoohAfza. This move comes post the launch of the ready-todrink RoohAfza Fusion and the media campaign “Greed is good”, in a bid to connect with the youth of the country. Apart from the two new drinks, Hamdard has a range of beverages and snacks lined up for the coming months. The company will soon announce new offerings for which the product development and R&D is underway. Speaking at the launch, Mansoor Ali, chief sales and marketing officer, Hamdard said, “This endeavour is a part of the transformational phase that Hamdard is

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currently in. One of the key focus areas is to establish a connect for RoohAfza with the millennials of today, and be available to them in the formats and environment they hang out in. There has been a perceptible move towards natural, herbal products in the consumer space, and RoohAfza sits naturally on this positioning. The two drinks, Roohafza Shakerato and Masaaala provide for an edgy fusion of two sensorial beverages, and we think this will go a long way in establishing alternate and myriad usages of RoohAfza all year long. We would also be introducing hot drink combinations for the oncoming winter season. We see this unique partnership with Barista as a long term strategic alliance, where heritage meets cool and gives the young consumers a twist they would love.” Puneet Gulati, CEO, Barista said, “Innovation has been the cornerstone of our success and that’s the mantra we would carry forward for future as well. Barista is excited to partner with Hamdard and launch a fresh new perspective in cold beverages. The proposed coffee fusion drink Roohafza Shakerato nicely blends our coffee made from 100 per cent Arabica beans and the established flavour of RoohAfza. Our endeavour is to line up more exciting offerings in times to come. Our association with Hamdard is a testimony to the fact that we keep having newer reasons for guests to visit our stores.” ■

ood ordering and delivery platform Swiggy has said it has joined hands with fintech firm Indifi Technologies to launch ‘Swiggy Capital Assist’ programme for providing quick access to financing options to its restaurant partners. The programme will provide the company’s restaurant partners seamless access to additional working capital, helping them grow and expand their business, Swiggy said in a statement. For Swiggy’s restaurant partners, Indifi will complete the credit evaluation in less than 24 hours of document submission, and the entire loan disbursal will be done in a week, it added. “Through Swiggy Capital Assist, we want to leverage our credibility to provide fair and hassle-free financing options to our restaurant partners, much like our seamless delivery service,” said Sriharsha Majety, CEO, Swiggy. With this programme, the company’s objective is to enable small and medium scale restaurants to get quick access to capital, expand their presence, and continue on their journey to greater success, he added. Swiggy Capital Assist will enable partner restaurants to avail collateral-free loans without initial deposits at a fair interest rate, the company said. “Indifi’s partnership with Swiggy creates a seamless financing platform for restaurant owners, as well as the data infrastructure to enable strong credit quality for lenders,” said Siddharth Mahanot, COO, Indifi. Swiggy has more than 18,000 restaurant partners across eight cities in the country. ■ (PTI)

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FHRAI elects Garish Oberoi as president 2017-18 FHW STAFF Mumbai

he Federation of Hotel and Restaurant Associations of India (FHRAI) at its 61st annual general meeting, has appointed Garish Oberoi as president for 2017-18. After taking over as president, Oberoi said, “It is an honour to lead this apex and the oldest association of hospitality industry. I know it is a significant commitment, but I with my team will put in our best efforts to maintain legacy of FHRAI through strengthening the role of the association as an advocate, communicator and educator of the key issues impacting the industry on a national as well as global level.” Besides, advocacy on the challenges and issues of hospitality industry with government, increase in membership base of FHRAI and making it a one-stop data centre capable of updating its members on latest developments in terms of licensing, guidelines, trends of hotels and restaurants, hospitality market research, etc, is the agenda envisioned for the days to come. A well-known personality in Uttar Pradesh’s business community and social

Garish Oberoi

circle, Oberoi has been in the hospitality business for the past two decades and is the partner of Hotel Uberai Anand, Uberoi Anand and Associates and Amber Restaurant, Bareilly. He is the honorary treasurer of Hotel & Restaurant Association of Northern India and has held various positions in FHRAI and HRANI as president, vice president and

honorary secretary. In the past, he has held the position of director of Chandigarh Industrial and Tourism Corporation (CITCO). Oberoi is also the executive member of Rohilkhand Productivity Council and of central UP Chamber of Commerce and Industry. He also holds important positions in several social and education organisations of Bareilly. The meeting of the new FHRAI executive committee was held immediately after the AGM, wherein the following office bearers for the year 2017-18 were elected: ● Honorary secretary: Surendra Kumar Jaiswal, MD, Deep Group of Hotels ● Vice president: K Murali Rao, MD, New Woodlands Hotels ● Vice president: T S Walia, MD, Hotel Walson ● Vice president: Dilip C Datwani, CMD, Hotel Jayshree ● Honorary treasurer: K Syama Raju, MD, Hotel Maurya ● Joint honorary secretary: Bharat H Malkani, MD, Hotel Transit ● Joint honorary secretary: Pranav Singh, director, Opium Bar & Restaurant. ■

Indian hotel industry to register overall healthy growth in revenue: Report FHW STAFF Mumbai

redit rating agency Care is expecting the Indian hotel industry to register an overall healthy growth in revenue on back of economic growth and consistently growing middle class along with increasing disposable income. “There are various other key factors that drive the market, including India’s attractiveness as a medical tourism destination; steadily growing MICE segment; and, an increasing fondness among millennials to travel. Also, the expected future inventory in 11 major markets (across categories – only branded) is lower at around 57,000 rooms for the next

five years (FY16 to FY21). Therefore, with increasing demand on back of improvement in economic activities and lower room additions, we expect the major markets in the industry to sustain the average room rates (ARRs) going forward and grow at an average of 3.5 per cent per annum,” Care said in its latest report. It is also expecting the occupancy to inch up to an average of about 66 per cent by the end of FY21 compared with 63.4 per cent in FY16. Accordingly, the hotel industry is expected to see an increase in room revenue at the rate of about 11-13 per cent CAGR over the five year period FY17-FY21. According to the report, the existing room supply for the country grew by 5.5 per

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cent y-o-y in FY16 totaling to 113,622 rooms (as of March 31, 2016). The total number of rooms in the top 11 key cities covered by Care Ratings is estimated at 84,396 as at the end of FY16. A larger part of the room inventory is concentrated in Mumbai, NCR and Bengaluru. Room tariff above `5,000 was to attract the higher tax rate of 28 per cent, however, this has been revised and only tariff above `7,500 would fall in the highest tax slab under the GST regime. “Accordingly, we at Care Ratings believe that the effective tax rate would not have any major impact on the average room rates (ARRs) and occupancy rates (ORs) of the hotels given GST players would be able to avail the input tax credit for both goods and services,” it added. ■

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World Food India 2017 to strengthen India’s role in transforming global food economy FHW STAFF Mumbai

s India gets ready to host its biggest food event aiming to transform the food economy and double farmers’ income, the minister of food processing industries Harsimrat Kaur Badal gave a glimpse of World Food India 2017 to industry leaders, foreign missions and media in an interactive session. The session was a precursor to World Food India 2017, a threeday business platform scheduled from November 3 to November 5, 2017 in Vigyan Bhawan and India Gate lawns adjoining India Gate in New Delhi. The curtain raiser session coincided with the celebration of World Food Day, wherein the minister pledged to “wage a war” against food wastage with #NoWasteOnMyPlate campaign. The campaign lends itself to the strategic intervention that World Food India 2017 will provide in achieving two most critical goals of the government – doubling farmers’ income by 2022 and reducing post-harvest losses – by bringing together global and Indian leaders to collaborate and co-develop solutions across India’s food value chain. Outlining her vision for World Food India 2017, Badal said, “India is the second largest producer of food, leader in milk, fruits and vegetables, cereals and marine. It has a huge potential with 127 agro climatic zones, and proximity to food importing nations. With a 1.3 billion population, and a retail sector that is set to treble by 2020, it offers a large demand driven market. The Indian economy has global players from both India and abroad. The Government of India is creating the right infrastructure, an enabling environment and an innovation culture to foster strategic partnerships. World Food India 2017 provides that platform for partnerships.” World Food India is gearing up to host over 2,000 participants, more than 200 companies from 30 countries, 18 ministerial and business delegations, nearly 50 global CEOs along with CEOs of leading domestic

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food processing companies, and 27 states from India. CEOs of leading Indian and global food chains including ITC, Amazon, Walmart, Nestle Metro Cash & Carry India, Cargill and Patanjali present at the curtain raiser reinforced their commitment to participate at the event. Germany, Japan and Denmark are partner countries to World Food India, whereas Italy and Netherlands are focus countries. They were represented by H E Kenji Hiramatsu, ambassador of Japan to India; H E Peter Taksoe-Jensen, ambassador of Denmark to India; H E Alphonsus Stoelinga, ambassador of Netherlands to India and Michael Kessler, food and agri counsellor, Embassy of Federal Republic of Germany, who expressed keenness to deepen their investment commitment to India. “With World Food India, India is poised to attract an investment target of roughly US$ 10 billion in food processing sector, which will generate one million jobs in the next three years. I am certain that World Food India platform will reinvigorate India’s position as a ‘Global Food Factory’ and a global sourcing hub,” Badal added. Referring to the softer aspects of food,

Badal remarked, “With World Food India, we are inviting the world to come and refresh their experiences of Indian food, spices, ingredients and cuisines. The food street at World Food India will, I hope, be a memorable experience.” Curated by Chef Sanjeev Kapoor, food street is said to be World Food India’s most attractive highlight. A brainchild of the minister, food street is an experiential platform that will bring together culinary practices, flavours, fragrances from the world’s cuisines, and celebrate India’s rich cultural heritage and diverse uniqueness of its produce to create contemporary renditions and fusion food. Chef Sanjeev Kapoor, the brand ambassador and curator of food street, spoke about the food street at the curtain raiser. Other dignitaries who spoke included Sadhvi Niranjan Jyoti, minister of state for food processing industries; and J P Meena, secretary, Ministry of Food Processing Industries. The event is supported by Ministry of Agriculture and Farmers’ Welfare, Ministry of Commerce and Industry, Ministry of Tourism, Ministry of Development of North East Region, Ministry of External Affairs and Ministry of Civil Aviation. ■

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La Marvella Sarovar Premiere Expanding its strong portfolio in southern India, Sarovar Hotels has announced the signing of its latest hotel in Bengaluru, La Marvella Sarovar Premiere. This development marks Sarovar’s strengthening presence in the garden city of the country. La Marvella Sarovar Premiere, Bengaluru – Jayanagar, is Sarovar’s fifth hotel in the city after Davanam Sarovar Portico Suites, RBD Sarovar Portico, Park Plaza and Radha Hometel. The takeover is expected to be completed by the first week of November. La Marvella Sarovar Premiere is promoted by SVG Exports offering all facilities and services of an upscale five star business hotel located in Jayanagar. Th property has 102 rooms, a multi cuisine restaurant and a lounge bar. An Italian specialty restaurant will soon be introduced to bring a unique culinary experience to guests. ■

Cambay Tiger Seafood Mart WestCoast Group, a fully integrated seafood company in India, has launched the companyowned seafood retail outlets Cambay Tiger Seafood Mart (CTSM) in New Delhi (Defence Colony) and Pune (Viman Nagar). The launch comes after the opening of CTSM outlets in Mumbai at Bandra and Lokhandwala Complex. CTSM mainly sells seafood reared in company’s own farms. It also offers a live seafood mart, where the customers could walk in and choose their own live fish from an aquarium. The store also sells Atlantic Salmon, flown from Norway. Cambay Tiger seafood Mart will offer live, chilled and frozen seafood. ■

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Innside by Melia´ Zhengzhou Innside by Melia´, the upscale urban lifestyle brand of Meliá Hotels International, has announced the opening of the 335-room Innside by Melia´ Zhengzhou, a brand new hotel located in the Zhengdong New District of Zhengzhou, China. The property marks the official launch of the Innside by Meliá brand in China. The new four-star hotel is the fourth Meliá Hotels International property to open in China, following the success of Gran Meliá Xian, Meliá Jinan and Meliá Shanghai Hongqiao. The newly built property, located a three-minute walk from the Zhengzhou East Railway Station, blends into the urban landscape. ■

Lemon Tree Hotels Lemon Tree Hotels has announced the opening of its two hotels, Lemon Tree Premier, Patna and Lemon Tree Hotel, Alwar. Lemon Tree Premier, Patna is located five minutes away from the railway station. The property offers 105 rooms, a 24/7 multi-cuisine coffee shop, spa and salon, gym, a rooftop swimming pool and a soon to open Indian restaurant. The hotel also offers 20,000 sq ft of banquet and meeting spaces, a board room, and a business centre along with a rooftop terrace. Lemon Tree Hotel, Alwar is located close to the industrial belts of Bhiwadi and Alwar as well as popular tourist destinations. The hotel offers 40 rooms and suites, a multi-cuisine coffee shop, a private dining area, a hip recreation bar, a conference room, as well as a fitness centre. ■

ibis Styles New York LaGuardia Airport As part of AccorHotels' expansion of its economy hotel brands worldwide, the global hospitality group announced the introduction of the 93-room ibis Styles New York LaGuardia Airport – the first of the ibis Styles hotel in the US. The hotel will also serve as the flagship hotel for the brand in the country. Located at the former site of the LaGuardia Airport Hotel, the property has undergone a major renovation. ■

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Dolphy India

Kent RO

Dolphy India is a provider of expert hotel washroom hygiene solutions. Throughout India it offers a reliable and effective solution for all kinds of hygiene needs. Hygiene products industry is growing however there is lack of innovative good quality products. Dolphy has a variety of range in automatic hand dryer, soap dispenser, magnifying mirrors, hair dryer, body dryer, paper dispenser, toilet roll dispenser, shoe polish machine, cloth liner, automatic sensor tap, baby changing station, mini bar refrigerator and handicap grab bars. ■

Kent RO has introduced a new pizza and omelette maker. The Kent Pizza and Omelette Maker also boasts of other features such as temperature control. The adjustable temperature control knob allows to cook different dishes at different temperatures. Additionally its flip functionality allows you to cook on both sides with its dual side heating, ensuring even distribution of heat. ■

Veeba Veeba, one of the sauces, dips and dressing companies of India, is expanding its range and has announced the launch of Veeba peanut butter in two variants – creamy and crunchy. The peanut butter serves as an ideal ingredient in healthy snacks and meals. It is India’s first peanut butter fortified with calcium, iron, vitamin A and D in a creamy and crunchy format. Made from roasted peanuts, Veeba Peanut Butter is a source of fibre and protein. ■

Faber

T&S Brass As the financial and reputational costs of foodborne illness outbreaks grow, hand hygiene is gaining more attention among food service operators. Hand washing is the single most important means of preventing the spread of infection, according to the US Centers for Disease Control and Prevention. Restaurants can make handwashing even more effective by switching to hands-free sensor faucets from T&S. Manual faucets require users to touch faucet handles to turn off the water after a wash, leading to potential re-contamination of hands from soiled handles. For this reason, hygiene experts often recommend workers use an elbow or paper towel to turn off handles, but

this advice is often unknown or ignored. Sensor faucets eliminate the threat of re-contamination by automatically turning water on and off as needed, offering users a hygienic, hands-free wash. ■

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Faber has introduced world’s first 3D Chimney with T2S2 technology with three way suction. Its unique filters on the sides of the hood extract any smoke that escapes the bottom vent. This technology ensures kitchens free from smoke and grease, making them appear neat and hygienic. It is available in black and SS options, 3D hoods come adapted to latest designs and finishes from Europe. Kitchen chimney is a smart way of handling pollution in the kitchen. It not only removes the harmful smoke and fumes which damage the health, but also ensures that the furniture and the appliances in the kitchen remain in pristine condition. ■

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'Hunar se Rozgar Tak has failed miserably because there is little awareness amongst the target youth group' AISSMS CHMCT is part of a bigger education umbrella – All India Shri Shivaji Memorial Society, which has more than 18 institutions of education. Dr Sonali Jadhav, principal, AISSMS CHMCT speaks about the institute's achievements, the industry-syllabus mismatch and the disappointment of the Hunar Se Rozgar Tak Yojana BY STEENA JOY How has AISSMS CHMCT, Pune evolved over the years? What are its achievements? While the AISSM society made its foray into education in 1932, AISSMS CHMCT was started in 1997, offering a four-year degree called Bachelor in Hotel Management and Catering Technology (BHMCT), with a permanent affiliation to the University of Pune, and an intake of 60 students. In 2004, the college started another three-year degree course, BScHospitality Studies, with an intake of 120, also permanently affiliated to the University of Pune, now known as Savitribai Phule Pune University. The institute has many achievements to its credit and is reputed to be a premier institute of hotel management, not only in Pune, but also in the state of Maharashtra. It is the only hotel management institute which is NAAC accredited Grade “A” under Pune University. It has been ISO certified for the Quality Management System 9001:2008 being the latest, since 2004. As per the annual Hansa survey of Educational Institutions, AISSMS CHMCT has featured in the top 20 institutes in the country for the last five consecutive years. The institute believes in being student centric. Apart from classroom teaching, the institute organises many co-

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number branch out as successful entrepreneurs. Our wings are widespread and we have our alumni presence in more than 30 countries in the world. The institute has a strong research base as well, with a wellqualified faculty including PhD holders. The faculty have collectively published more than 75 research papers in reputed journals.

Dr Sonali Jadhav

curricular events that not only gives the students an opportunity to hone their skills, but also exposes them to the managerial and entrepreneur aspects of the industry. Internship opportunities offered to the students are domestic as well as international. This is reflected in the placement of our students. Our students get picked up by the top hotel and hospitality brands, and a sizeable

Any new courses at the institute? Being affiliated to a state university, the institute is governed by the UGC/AICTE /Government norms and it has its limitations for spreading its wings. The institute does offer certificate courses in bakery and confectionery and international cuisine. Customised courses are developed by the college in various hospitality operation areas like food and beverage service, housekeeping, as well as personality development. We have conducted such courses for The Army Intelligence, Bank of Baroda, IHM Hamla Catering School, to name a few organisations. Does the institute arrange industry interactions with hotels? What about campus recruitments? Networking with the industry is very strong. We plan an Industrial Experts Guest Lecture Series every year and the

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faculty is encouraged to invite professionals from the industry to give insights about the hospitality industry. We also invite industry experts as resource persons for workshops, seminars and conferences, as judges for competitions and as external examiners for our practical examinations. Our students go on industrial visits to hotels, industrial canteens, wineries, and distilleries etc. Industrial professionals are on the board of our College Development Committee and the Internal Quality Assessment Cell. Every year we have the top multi national hotel brands coming to the campus for recruitment. Last year 24 companies visited the campus for recruitment including Starwood for their various brands. There has always been a challenge of industry syllabus mismatch. Your comments on this. The hospitality industry is very dynamic and has to keep up with the ever changing customer preferences. The customers are also well travelled now and exact in their expectations from the industry. In such a scenario, it is difficult for the education institutions to keep up with the fast changing trends. To counter this, we do send our faculty to the industry for a refresher’s training every year, so they can incorporate the updates in their teaching. The syllabus is revised every three years and industry experts are invited on board for syllabus revision.

However I find that the hotels are reluctant to spare the time and contribute to the revision. Also as a service industry, for recruitment the most sought after quality in students is their personality and their attitude (except for the Food Production Department). So I feel that while there is a bit of a mismatch, it is not something that will render the students unemployable. Also the five month internships that the students undergo gives them a realistic exposure of the industry and prepares them for the job. As principal of a renowned education institute, what do you think of the government's Hunar Se Rozgar Tak Yojana? Do you think skill development is lacking in educational syllabi? One in every 10 employees in the world is in the hospitality industry. There is a huge demand and the supply doesn’t match up. Also, there is a high dropout rate amongst the hospitality students in

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terms of a career in hospitality. In such a scenario, Hunar se Rozgar Tak Yojana should ideally be able to reduce the gap between the demand and supply. But it is tedious to implement this scheme and it has failed miserably because there is little awareness amongst the target youth group regarding this scheme and it has not garnered adequate response. The government needs to advertise the effectiveness of the scheme extensively for people to appreciate and be attracted to undertake the skills development training imparted under this scheme. As far as hotel management and catering is concerned, the curriculum for under graduate courses is well equipped for skills development. Any advice you would like to give aspiring hospitality students? I see a huge number of hospitality graduates changing their career choices after completing this course mostly because of the pay scale and the taxing job hours. They are short on patience and expect rewards immediately. While I acknowledge these drawbacks, I feel that they must give this industry a chance to grow on them. I advise my students to stick it out for a minimum five years. To start enjoying any profession, commitment is necessary and then of course sky is the limit. We all know promotions in this industry are probably faster than any other industry. Have the right attitude and work smart – that’s the mantra for success. ■

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Meluha,The Fern,Mumbai

Chef Prashant Tikadia has joined Meluha, The Fern, an ecotel hotel, Powai, Mumbai as the executive chef. Before joining Meluha, he was associated with The Fern Ahmadabad in the same capacity. He carries an experience of more than 15 years and has been associated with some of the best brands in the industry. An IHM Mumbai graduate, he has worked with Ambassador group of hotels, Hotel Marine Plaza, Fairyas Hotel etc. He has worked in Switzerland as well. ■

Hyatt Regency,Lucknow

deGustibus Hospitality deGustibus Hospitality has recently announced its new corporate executive chef, Kedar M Bobde who will be heading all brands under the umbrella group, including Indigo, Indigo Deli, Neel & D:OH!outlets along with moveable feast in India. With an experience spanning over 23 years, he has added several feathers to his cap working with renowned hospitality brands like The Leela, Jumeirah, Meridien, InterContinental, Radisson and Hyatt, and has been part of the pre-opening team of Vu’s - Italian Fine Dining, InterContinental Hotels at Emirates Tower. ■

HolidayInn Mumbai International Airport Holiday Inn Mumbai International Airport, part of the InterContinental Hotels Group, announced the appointment of Subhajit Mitra as the executive housekeeper. Mitra brings aboard over 12 years of extensive experience in this field. He began his career in 2005 with the Taj group of hotels and has also worked with the Hyatt group. Most recently he was associated with the Taj President, Mumbai as deputy housekeeper. Previously, Mitra has worked in the housekeeping department at Taj Bengal, Hyatt Regency Kolkata, and Hyatt Raipur. ■

Novotel Hotels & Resorts,Goa Chef Manvinder Singh has been appointed as the new head chef at Hyatt Regency, Lucknow. With over a decadelong experience at a series of hospitality establishments, Singh holds sound subject matter expertise in Indian, French, Spanish cuisines, cost control, menu terminology, HACCP implementation and orientation, personnel administration, and training and development. He is also experienced in formulating training programmes that enhance efficiency and productivity. ■

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Novotel Hotels & Resorts, Goa has appointed Chef Yogesh Deshpande as the new pastry chef. A seasoned chef, he has worked with some of India’s most eminent hotels. Before joining AccorHotels, Chef Deshpande worked with Park Hyatt Goa Resort as chef de cuisine. He brings with him an extensive array of expertise and a deep understanding of the unique and modern aspects in the F&B industry, which is critical to his role. ■

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Lords Hotels and Resorts, Bhavnagar

Lords Hotels and Resorts, Bhavnagar has appointed Tilak Sharma as its operations manager. Sharma's immediate previous employment was with Godwin Group of Hotels, Haridwar, where he served in the capacity of front office manager. At top three resorts besides commanding the overall operations of the property, he will continue to lend his expertise in the front office management. Sharma has over 14 years of experience in the hospitality industry and has worked with Sterling Holiday Resorts, Hotel Timber Trail Heights - Parwanoo, Country Inn & Suites by Carlson at Vaishno Devi, Katra, Country Inn & Suites by Carlson at Haridwar and Babylon Group of Hotels. ■

Avani Hotels and Resorts Avani Hotels & Resorts, Minor Hotels’ lifestyle brand, has recently announced the appointment of Alejandro Bernabé as vice president of operations. Bernabé joined the group as group director in January this year. He reports directly to Robert Kunkler, chief operating officer of Minor Hotels and is based at Minor Hotels regional office in Bangkok, which will further strengthen presence and resources in this key market. A 20-year veteran of the industry, Bernabé – who started his hotel career in F&B in Switzerland – has worked across multiple disciplines and brands, including varied general manager appointments. ■

Wharf Hotels

The St Regis Doha,Qatar

Wharf Hotels has appointed seasoned hotelier James Bevans as its new group director of rooms. Reporting to the group’s vice president of operations, Bevans is responsible for room operations of the group’s 15 operating hotels under the Niccolo and Marco Polo Hotels portfolios across China, Hong Kong and the Philippines. Bevans will also be tasked with overseeing the rooms divisions for three new Niccolo projects in Hong Kong, Changsha and Suzhou. Bevans brings with him nearly 25 years in leadership roles with luxury brands including Hyatt, The Peninsula, Mandarin Oriental, Fairmont and Raffles. ■

The St Regis Doha has announced the appointment of Rebecca Platt as director of marketing to join as part of its executive committee. With over 15 years' marketing experience in the hospitality industry, Platt brings extensive PR, marketing and digital knowledge to the property. She will be heading the marketing team as part of the senior leadership team at the hotel and will be responsible for developing the complete marketing strategy and representation of the St Regis Doha. In more recent years, she has worked for recognised hoteliers such as the Shangri-La Group, the InterContinental Hotel Group, Wyndham Hotels and UK-based Bespoke Hotels Group, as well as celebrity chef Marco Pierre White in assisting in his hospitality ventures in the UK. ■

Fairmont Jaipur

Fairmont Jaipur has announced the appointment of Amit Kandwal as director of food and beverage. He brings with him an extensive experience of working and opening luxury hotels and has worked with brands like Oberoi hotels, Taj hotels, Hyatt and IHG. ■

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FOOD & HOSPITALITY WORLD

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

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BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

Delhi: Prateek - 09899003030

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Kolkata: Ajanta - 09831182580

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FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

Delhi: Prateek - 09899003030

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

Kolkata: Ajanta - 09831182580

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Fast Delivery

100% 30 Day of Cash on Delivery Easy Returns Safe Delivery

K-62,BASEMENT, CENTRAL MARKET, LAJPAT NAGAR II, NEW DELHI - 110 024 PH : 91-11-45550777 FAX 91-11-45550755, Emial : delhi@lordindia.com vijaylaxmi@lordsindia.com, Website : www.lordsindia.com, www.lordswear.com

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To Advertise in

Business Avenues

Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter

Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849

Tilting Kettle

Galley Kitchen

SS. Waste Bin 100 ltrs - Closed

Kitchen, Bakery, Service, Refrigeration, Scullery Equipment, Trolleys, Storage and Imported Equipment. Exhaust System. Kitchen Layout Designing. Designers, Manufacturers, Suppliers and Service Engineers for Hotels, Restaurants, Cafeterias .....

Ambica Sales & Services

■

Delhi: Prateek - 09899003030

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

Kolkata: Ajanta - 09831182580

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

Meat Mincer

Tomato Strainer

Grater

Cookie Press Restaurant

Ipasta

Slow Juicer

Pasta Presto

Ravioli Moulds

Millegnocchi

Vegetable - Cheese Slicer-Grater-Shredder

Vacuum Sealing Machine

Sausage Filler Machine

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 400 023, Tel : 022- 22651177 / 22651597 Cell : 9833411770 E-mail:nietco@hotmail.com, * www.nietco.in,

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PROBATONE-SERIES II A BRAND ACQUIRES PROMINENCE THROUGH QUALITY, PERFORMANCE AND PREVALENCE. IT ACQUIRES FAME DUE TO ITS UNIQUE APPEAL. THE INDIAN COFFEE MARKET IS DEVELOPING RAPIDLY AND HAS A CLEAR IDEA OF WHAT A GOOD QUALITY OF COFFEE HAS TO BE. WITH OUR PROBATONE-SERIES II WE OFFER YOU THE SOLUTION TO FULFILL COFFEE CONSUMERS‘ DEMANDS. IT SIMPLIFIES YOUR DAILY ROASTING ENORMOUSLY AND OFFERS EVER MORE POSSIBILITIES TO EXPLORE ALSO YOUR CREATIVITY.

FEATURES AND FUNCTIONS  Available batchsizes: 5 kg, 12 kg and 25 kg  Consistent, homogeneous roast of the coffee beans thanks to special shovel mechanism  Fast, gentle cooling of the roasted product  Brushes mounted under the cooling sieve for automatic cleaning of the cooling sieve floor  Several components made of high-quality cast iron  Simultaneous roasting and cooling using separate exhausts for the cooling and roasting air  Maximum flexibility thanks to infinitely adjustable gas regulation  Reliable heating provided by cutting-edge burner technology  Easy handling thanks to clear touch panel OPTIONAL:  Available with Pilot Roaster Shop semi-automatic controller  Thermocouple to measure the roasting exhaust air temperature  Variable drum speed / fan speed  LED lamp to determine the roasted coffee colour

VISIT OUR SHOWROOM IN BANGALORE AND ASK FOR MORE INFORMATION ON LAB EQUIPMENT, SHOP ROASTERS & INDUSTRIAL MACHINES!

PROBAT KAAPI (INDIA) PVT LTD GROUND FLOOR, No-273, 4th MAIN, 8th CROSS, 4th PHASE, PEENYA INDUSTRIAL AREA, BANGALORE- 560058

Phone: Fax: Cell:

www.probat-shoproaster.com

www.probat.com

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

080-41163039 080-41724153 +91-9036020113

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Scene and Heard

With Marcellus Baptista

Smoking hot! The cheer was on at the first anniversary of The Boston Butt located at Kala Ghoda. This smokery, charcuterie and bar specialising in an allAmerican barbecue with a southern soul was the venue for a pulsating party. Inspired by the preprohibition era of the United States, it houses photographs, signage and mirror frames from that period. The bevelled window panes are a manifestation of the late 18th century architecture of the French Quarters in New Orleans and the wall-mounted papier-mâché busts of a ram, deer and boar stand out on the upper level. The Boston Butt group of Nishant Rao, Kama Shinde, Sooraj Rao and chef and partner Siddharth Kashyap were present to meet and greet the many guests. It was time for Jim Beam bourbon, Scottish Leader whisky, Stolichnaya vodka, Don Angel tequila and White Owl beer at the bar along with a bite of the slow-roasted and smoked food. ■

Sussanne Khan and Boman Irani at Rustomjee Elements

Staying in style

Siddharth Kashyap and Malavika Rane at the first anniversary of The Boston Butt

Digital treat

Saransh Goila, Harpal Singh Sokhi, Uday Sodhi, Sanjeev Kapoor, Alyona Kapoor, Amrita Raichand, Shantanu Gupte and Shailendre Kakade at the Sony LIV party at St. Regis

Luxury drinks and fabulous food were a treat to guests as Sony LIV collaborated with celebrity chef Sanjeev Kapoor and Rajshri Food plus other well-known chefs to present a food revolution in the digital space. At St Regis you learnt that FoodFood, the Indian food and lifestyle channel synonymous with the best savoury dishes and food trivia, will continue its run on Sony LIV by presenting the very best from the culinary world to your devices along with engaging discussions

between Sanjeev Kapoor and other celebrated chefs like Harpal Singh Sokhi, Amrita Raichand, Anupa Das, Ajay Chopra, Shailendra Kekade, Saransh Goila, Shilarna Vaze, Vicky Ratnani, Rakesh Sethi, Shantanu Gupte and Pranav Joshi. Rajshri Food, you also learnt, has emerged as a popular YouTube channel meeting the needs of the millennials with its array of quick-fix recipes, main courses and healthy alternatives featuring famed chefs. ■

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

Guests were living it up as real estate brand and developer Rustomjee Elements collaborated with Sussanne Khan, famed interior designer, decorator and co-founder of The Charcoal Project to showcase an attractive apartment. Boman R Irani, chairman and MD, Rustomjee Group and Sussanne Khan were present to say hello to the swish set that included the likes of Hrithik Roshan, Malaika and Zayed Khan, Sonali Bendre, Dia Mirza, Kunal Kapoor, Maheep Kapoor, Poonam Dhillon, Schauna Chauhan Saluja, Deepshikha Bhagnani, Zarine Khan, Zeba Kohli, Krishika Lulla, Kunika Singh, Bina Aziz and Surily Goel. ■

Neha Sethi at Sweetish House Mafia in Bandra

Coffee break The good news is that the Sweetish House Mafia has joined hands with Bengaluru’s most delicious roaster Third Wave Coffee (TWC) to present a new range of coffees and cookies. Guests at the SHM outlet in Mumbai discovered that the flavours range from notes of fruits to chocolates, depending on the kind of soil, elevation, rainfall, etc. SHM has cookies and goodies that pair perfectly with any coffee from TWC’s rich repertoire. ■

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Weekend

EMPLOYEE BOND Novotel Imagica Khopoli recently participated in the brandâ&#x20AC;&#x2122;s initiative 'Employee Celebration Week'

GANDHI JAYANTI Renaissance Mumbai Convention Centre Hotel, Powai recently celebrated Gandhi Jayanti with children from the Sneha Sadan NGO

F1 GLAMOUR Karma Resorts presented 'The Nightly Fashion Circuit', curated by The Yak Magazine, Bali at Singapore's Formula 1 Grand Prix weekend

SKILL MEET Tourism & Hospitality Skill Council (THSC) recently held its annual Training Partners Meet 2017 in Delhi and also celebrated World Tourism Day

DAILY FOOD DELIGHTS Avani Davda, MD, Godrej Nature's Basket at the launch of the brand's new value proposition 'Daily Food Delights'

NEW IN TOWN Chief Minister of Andhra Pradesh N Chandrababu Naidu (centre) at the inauguration of Fairfield by Marriott, Visakhapatnam

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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.