TravelxHospitality by Newsline

VOL 1 ISSUE 10 u AUGUST-SEPTEMBER-OCTOBER 2012

Hospitality Hotel Review Lemon Tree Hotel Chandigarh CAFE REVIEW

Cafe Pico TALKING POINT

Uttam Dave President & CEO, InterGlobe Hotels HOTEL TRENDS

Dressed for Success

Bar Review

Underdoggs Sports Bar & Grill COVER STORYu

India on a

PLATTER Changing perception and presentation of Indian cuisine

Putting the zing back to exploring the world

CO NTEN TS

l HOTEL REVIEW

A Hotel Through Innovation Le Royce Pune

l HOTEL REVIEW

A Refreshing Stay Lemon Tree Hotel Chandigarh

l WEEKEND

GETAWAY

Rest and Rejuvenate The Resort near Mumbai

l TWIN CITIES

From Amritsar to NYC Chef Vikas Khanna

l CAFÉ

REVIEW

World on a Platter Café Pico serves world cuisine

l BAR

REVIEW

Be Sporty Underdoggs Sports Bar and Grill

26 l TAKING

POINT

Changing Challenges into Opportunities Uttam Dave, President & CEO, InterGlobe Hotels, shares his views

l HOTEL TRENDS

Dressed for Success A unique uniform may just the best way to make a statement

T x HOSPITALITY

2 AUGUST - SEPTEMBER - OCTOBER 2012

WHAT’S INSIDE l

COVER STORY

54 l

GREAT VINE

Culturing Wine What Indian wine companies say

58 l

CUISINE TRAILS

Aromas of a Forgotten Land The exotic cuisine of Kashmir

60 l

EXPERT COULMN

Specialty Restaurants Sunit Pai

62 l

INDIA ON A PLATTER

Changing Perception and Presentation of Indian Cuisine

FOOD TRENDS

Showcasing Cuisine Food promotions - what’s not to love?

64 l

RESEARCH & REPORTS

Online Research Behaviour & Intention Ramjit & Amit analyze Indian Hotels

68 l

UNIQUE XPERIENCES

A Colonial Collation Tramcar Restaurants

VOL 1 ISSUE 10 AUGUST-SEPTEMBER-OCTOBER 2012

Hospitality

Putting the zing back to exploring the world

Hotel Review Lemon Tree Hotel Chandigarh CAFE REVIEW

Cafe Pico TALKING POINT

Uttam Dave President & CEO, InterGlobe Hotels HOTEL TRENDS

Dressed for Success

72 l

WORLD HOTELS

Old Fashioned Glamour The Westin Palace Hotel in Madrid

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3 AUGUST - SEPTEMBER - OCTOBER 2012

Bar Review

Underdoggs Sports Bar & Grill COVER STORY

India on a

PLATTER Changing perception and presentation of Indian cuisine

COVER PHOTO:

Courtesy Dakshin, ITC Windsor, Bengaluru

editor’s

editor’s note W as it the economic downturn that made guests demand more from the hospitality industry? Perhaps, guests at hotels – at least the starred ones – got the feeling they were being short-changed. After all, they were paying good money – what with hotel tariffs shooting up. I mentioned the short-changing bit because now there is solid proof that guests at hotels in the United States were not happy with the kind of treatment, services and facilities they have been receiving. According to the J D Power and Associates 2012 North America Hotel Guest Satisfaction Index Study released sometime ago, hotel experience continued to deteriorate as hoteliers fell behind guest expectations. For the uninitiated, the study – incidentally the latest one was the 16th year – looks at guest satisfaction in seven different varieties of hotels ranging from the luxury to the budget. The parameters include reservations, check-in and check-out, rooms, food and beverage, hotel services, hotel facilities and tariffs. The high point of the survey or should it be the ‘low point’ is that overall guest satisfaction went down to 757 on a 1,000-point scale: 7 index points lower than the 2011 figures. But, this was only part of the story. The survey went on to point out that “guest satisfaction with the underlying experience deteriorated much more” than the 757 points since the high levels of satisfaction with the attendant costs and fees hid the lows in areas like check-in/check-out, food and beverage and hotel services. And to top it all, guests were not satisfied with their rooms: the survey showed that the rating for rooms was down one point of the lowest level in the past seven years. All this prompted Stuart Greif, Vice President and General Manager of the global travel and hospitality practice at J D Power and Associates to comment that “charging guests more and providing less is not a winning combination from a guest satisfaction perspective, much less a winning business strategy. In short, hoteliers are falling further

behind and need to catch up”. Is there a lesson for those of us in the hospitality sector in India? Most certainly. Though we do not yet have a hotel guest satisfaction index to check scores, do our hotels match up to the needs and desires of the guests? Indeed, how do our hotels fare? That question has been troubling me ever since the results of the study were published. While our top-end luxury hotels will certainly fare well – considering the high tariffs – the others could face a hard time. Indeed, many of our top hotels, including the ones that boast of a name brand, provide varied experiences from the downright forgettable to memorable ones. And, in India, where money matters, hotels can leave guests with horrendous memories. It is time, perhaps, to mention that one of the major grouses of the guests in North American hotels was Internet access or rather the lack of accessing it. Most of the top-end hotels charged quite an amount for providing the services that the economy or budget hotels did not. It is the same in India. Our star hotels – at least a majority of them – charge a packet for providing internet services. Reminds me of the wonderful hotel in KL that I stayed in for a few days in March this year: the Internet services were absolutely free. Surely, there must be some method in the hotelier’s madness. After all, there are only a few business or leisure travellers who do their bookings on the net keeping in mind the ‘Free Wi-fi’ sign. In these days of the Internet and social media, our hoteliers would do well to take lessons from the study. Many of our hotels in Tier-2 and Tier-3 cities lack the kind of commitment from staff that is seen in hotels in metros. What is wanted is a change in mindsets. People are demanding services and why not ?

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Hospitality Volume I n No 10 Editor-in-Chief

K SRINIVASAN Managing Editor

TIRTHANKAR GHOSH Consulting Editor

Meghna Bhaduri Sub-editor-cum-reporter

Punit Mishra Design

Modassar Nehal, Mohit Kansal CHANDrAJeeT Picture Editor

Pradeep Chandra Photo Editor

HC Tiwari

Staff Photographer

Hemant Rawat

—————————— Director (Admin & Corporate Affairs)

Rajiv Singh

Director (Marketing)

Rakesh Gera

Sr. Executive (Subscription)

Alka Goswami (Mob. 9650433066) Executive Director

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4 august - september - october 2012

news & more The Marriott Group

India’s Best Companies to Work For in 2012

Marriott Hotels India Pvt. Ltd has won the distinction of being one of the Best Companies to Work For in 2012 by the Great Place to Work Institute, India. Marriott Hotels India is once again the best employer amongst the hospitality brands and ranks 7th amongst the top 25 companies to work for in India. The group has won the accolade for the 6th year in a row from a total of 580 companies who participated in the survey. Says Rajeev Menon, AVP – India

Subcontinent, Maldives & Australia, Marriott International Inc. “The wellbeing and growth of our employees has always been at the heart of all that Marriott strives to do. We believe our associates are our greatest strength; it is a principal that is lived and practiced by the Marriott Hotels across the world. Our core value comes from none other than J Willard Marriott who believed that “if you take care of your associates, they will take care of the guest and they would want to keep coming back.”

IHG

Jaypee Hotels

Ranks Top 50

InterContinental Hotels Group (IHG) has been ranked 26th amongst “India’s Best Companies to Work For in 2012”, in a study conducted by the Great Place to Work Institute, India. This marks IHG’s debut in the country’s most definitive work place survey. The company has not only been named in the list of top 50 coveted employers, but is also ranked in the top 25 companies with over 1,000 employees in India. “It’s an honor to be named as one of the top 50 Best Companies to work for in India,” said Chris Moloney, VP Operations, South West Asia. “We’re fundamentally a people business and it’s a competitive employment market out there, so it’s vital we set ourselves apart. It’s fantastic to be recognized for the culture we’re building here.” Simon Manohar, HR Director, South West Asia, added, ““Our people are our brand ambassadors. They’re the reason guests love our brands and stay with us time and time again. So hiring passionate people, training them to deliver a great guest experience, engaging them in the business, and recognizing everyone for their hard work and dedication is central to our employment promise. We’re delighted that this has been acknowledged by Great Place to Work.” Tx hospitality

Wins the Certificate of Excellence Awards 2012

It’s a proud moment for Jaypee Palace Hotel and Convention Centre and Jaypee Residency Manor after receiving the most prestigious “Trip Advisor Certificate of Excellence Award” 2012 recently. Expressing her happiness at this winning moment, Ms. Manju Sharma, Director – Jaypee Hotels said, “We are very happy with this honor being bestowed upon us. The Jaypee Palace Hotel Convention Centre and Jaypee Residency Manor have set a distinguished position in the category of best quality hotels and

we promise to keep the momentum alive while maintaining consistent high standards of service. We express our gratitude and thank the Trip Advisor - The Certificate of Excellence Awards 2012 for recognizing our efforts at such a celebrated platform.”

Courtyard by Marriott, Mumbai International Airport

Initiates Youth Career

Courtyard by Marriott, Mumbai International Airport, held an initiative with Youth Career Initiative (YCI) committing to deliver a 24-weeks training program once a year to young people from deprived communities, in coordination with the Kherwadi Social Welfare Association, the local non-profit coordinating partner by putting their training resources and

education standards to good use in compliance with the YCI Global Core Standards of Operations to help transform the life chances of young people from disadvantaged backgrounds. The program commenced on 18th of June, 2012 for six months and six students were short-listed to be a part of the Courtyard Marriott family till December.

5 august - september - OCTOBER 2012

news & more Conclave Cambay Hotels

Launches Mobile Website For BB Users

Cambay has successfully launched its brand new mobile website to serve best hospitality services on hand. This mobile website is specifically launched for customers to easily navigate and find great deals for Cambay Hotels & Resorts Group from any part of the world and book them with just one click. With this mobile website Business man and delegates who are on the move can easily find information about Cambay Spa and Resorts located across different states in India. Industry research report shows

that more than 10% of Indian consumers with a mobile device have searched five star hotels and resorts on their blackberry phone, currently only 1% of consumers actually make a hotel booking through their blackberry mobile devices with complexity often cited as one of the main barriers. Cambay brand new mobile website designed to solve this challenge making it a much more user friendly experience to reserve hotels and resorts and make your travel plan while you are on the move.

FHRAI

Supports Tourism Ministry’s vision

The hospitality industry’s apex body, Federation of Hotel & Restaurant Associations of India (FHRAI) supports the Tourism Ministry’s target to increase FTAs in 2016 by 11.37 MLN, DTVs in 2016 by 1496 MLN with additional requirement of 23.4 lakh Rooms in 2016 (Over 2010) and an additional employment through24.48 MLN tourism in 2016 (over 2010) with Foreign Exchange Earnings of Rs.134665 Cr in 2016 (US$ 30.3 BLN). (From left to right) Dinesh Advani, Jt. Honorary Secretary, FHRAI, Kamlesh Barot, President, FHRAI, To create a roadmap Malvinder Narang, Secretary General, HRAWI, and for the same, the theme of Sunit Kothari, Co-Chairman, FHRAI Goa Convention 47th Annual Convention of while addressing the press on the Road Map for the FHRAI, which is going to Hotel Industry till the year 2012 and the 47th Annual be held in Goa from SepFHRAI convention. tember 6 to 8 is also bearing the theme of ‘Employment Moreover, high interest rates, inflation, Generation’. Kamlesh Barot, Presilack of provisions for hospitality under dent (FHRAI), says, “There are many infrastructure policies, sanitation, Airimpending issues hurting the growth port & Tourist services, licensing, lack of the Indian hospitality industry. The of trained manpower, exporter status, issues including, high taxes on tourvisa issues and the laws pertaining to ism and moral policing due to archaic the land acquisition for projects are also laws are primary issues among many. the areas of concern.” Tx hospitality

Furthering Quality Capacity Building in Tourism-2012

The Ministry of Tourism, Government of India and Federation of Indian Chambers of Commerce successfully organized the first ever Conclave on Furthering Quality Capacity Building In Tourism on June 27, 2012 at FICCI, New Delhi. Shri Sanjay Kothari, Special Secretary, Ministry of Tourism, Government of India was the Chief Guest. Other dignitaries included Sidharth Birla, Vice President, FICCI and Dr. Jyotsna Suri, Chairperson, FICCI Tourism Committee and Chairperson & Managing Director, The Lalit Suri Hospitality Group and the Inaugural Session was moderated by Dr. Arbind Prasad, Director General, FICCI. A FICCI – Yes Bank theme paper on ‘Furthering Quality Capacity Building in Tourism’ was jointly released by Shri Sanjay Kothari, Special Secretary, Ministry of Tourism, Government of India, Dr. Jyotsna Suri, Chairperson, FICCI Tourism Committee and Chairperson & Managing Director, The Lalit Suri Hospitality Group and Mr. Sidharth Birla, Vice President, FICCI. The conclave was attended by representatives from Tourist Guides Federation of India, Govt. Approved Tourist Guides Association, IATO, FHRAI, ADTOI, ITTA, Tour Operators and Travel Agents, Hoteliers, Tourist Guides, Taxi Drivers and Car Rental Companies. Dr Jyotsna Suri, Chairperson, FICCI Tourism Committee and Chairperson & Managing Director, The Lalit Suri Hospitality Group, remarked, “The unorganised sector is a cause for concern as the level of training is uncertain although the experience of the tourists is also affected by their services. Budget hotels, restaurants, wayside amenities, small tour operators and travel agents and drivers all come under this sector.”

6 august - september - OCTOBER 2012

Renaissance Mumbai Convention Centre Hotel

Holiday Inn

Celebrates 60th Anniversary

Holiday Inn recently marked its 60thAnniversary and the start of a global consumer campaign to celebrate the brand’s innovative heritage. From the first Holiday Inn hotel in Memphis Tennessee, the brand founded by Kemmons Wilson in 1952, has grown to 3,375 hotels globally across its family of brands, which includes Holiday Inn, Holiday Inn Express, Holiday Inn Resorts and Holiday Inn Club Vacations.

The first Holiday Inn in India arrived over four decades ago in 1973. Today, there are six Holiday Inn hotels located across India in Jaipur, Manali, Goa, Mumbai, Pune and Cochin. The Holiday Inn family of brands continues its rapid growth in India with 38 more Holiday Inn and Holiday Inn Express hotels in the development pipeline. Including the Holiday Inn Express Ahemdabad scheduled to open later this year, marking the debut of the brand in the country.

Citrus Check Inns

Ties up with FABS

Somnath Pal, CEO, Citrus Check Inns (left) and Mushtaq Alam.Co- founder, FABS

Citrus Check Inns, part of the Mirah Group, is a first of its kind initiative, has tied-up with Mumbai-based Fazlani Altius Business School (FABS). Citrus will provide training to FABS’ students during the tenure of their course and after completion of the course, they will be absorbed by the company. To start with, 30 students have been committed with job assurance under this plan. Moreover, concept of Time Share industry will also form part of the curriculum. Somnath Pal, CEO, Citrus Check Inns, said, “Though the travel industry contributes 9.1 per cent to the country’s GDP, concepts such as ‘Timeshare’, derived from

Hosts Shriji Arvind Singhji Mewar, The Maharana of Udaipur

the European subcontinent, are still nascent here in India. There is a lack of awareness of the concept and many premier travel management institutes do not have any curriculum related to ‘Timeshare’. Through this initiative, we plan to choose students, offer them the joining letters beforehand and ensure that their career is taken care of.” The company is a part of the ‘holiday ownership industry’ in India and offers flexible holiday plans called Flexi-stay. Under this plan, the customer has the leverage and flexibility of staying anywhere between one evening to one month, across 40 locations in India and over 2,600 destinations worldwide.

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Shriji Arvind Singhji Mewar, The Maharana of Udaipur was the Guest of Honor at the The Mewar Food Festival organized by Chef Surjan Singh Jolly, the Executive Chef of Renaissance Mumbai Convention Centre Hotel at Nawab Saheb, the Indian restaurant of the hotel. The special dinner was organized to honor Shriji Arvind Singhji Mewar, who trained Chef Surjan Singh Jolly in Mewari food when Chef visited Shiv Niwas Palace HRH Group hotels at The City Palace Complex, Udaipur, Rajasthan, India. Commenting on the occasion Saeid Heidari, General Manager of Renaissance Mumbai Convention Centre Hotel said, “It is a pleasure for us to host a royalty like Shriji Arvind Singhji Mewar. I am very pleased that our Executive Chef, Chef Surjan Singh Jolly started The Mewar Food Festival post his visit to Shriji’s palace. We aim to host more such events to serve our guests the finest cuisine from all around the world and I am thoroughly delighted with the way the night has shaped up.” Honorable Shriji Arvind Singhji Mewar expressed his pleasure by saying, “I am extremely pleased with the way The Mewar Food Festival has turned up. It was a delight to get to know Chef Surjan Singh Jolly and pass on my expertise of House of Mewar.”

7 august - september - OCTOBER 2012

news & more Tribal Affairs Ministry Honours Mary Kom

The government must put in place a system that would spot and train sports talents at the grassroots so that India can perform to its potential best at international competitions like the Olympics, hon’ble Union Minister for Tribal Affairs, Shri V Kishore Chandra Deo, said today. “The Ministry of Tribal Affairs is very much into accomplishing this task. Steps in this direction are already on, and we are determined to chalk out more measures to reap in benefits for the country’s tribal communities and the sports people among them,” he told at a function organized to facilitate boxer Mary Kom on her winning a medal at the just-concluded Olympics. The ministry rewarded the Manipuri tribal sportswoman with Rs 10 lakh, within hours of her touchdown in the national capital from London.

World’s Largest Hotel Survey

Unveils Top Trends

KeTripAdvisor® recently today announced the results of the latest TripAdvisor Industry Index, which revealed some startling findings about today’s top hospitality trends for India. With more than 25,000 responses from hoteliers around the globe, it is the world’s largest hotel survey. The Asia Pacific region accounted for slightly over a fifth of the entire sample and India formed the largest Nikhil Ganju segment of this region with just over 1,500 respondents, making it the largest hotel survey in India as well. 50% of Asia-Pacific respondents reported optimism about the economy for the remainder of the year believing the economy would improve. The report further shows that hoteliers in Asia Pacific, North America and Latin America were twice as likely to report being profitable in the last six months than hoteliers in the EMEA (Europe Middle East and Africa) region who are the least optimistic about the future. TripAdvisor’s hotel survey has also uncovered a number of other industry insights, including accommodations’ business outlook, how they are engaging with travellers on social and mobile platforms and their plans to offer eco-friendly programs. Summarising survey highlights for India, Nikhil Ganju (Country Manager, TripAdvisor India) said, “Most survey results for India cue a positive industry sentiment. In fact we designed an industry scale based on survey response on economic and business outlook of properties, which indicate better than average business health for India, which ranks Tx hospitality

second in APAC region and fifth in the world.” Adding further, he said “Another highlight of the survey reveals that though Indian hoteliers recognize the importance of social and mobile marketing, they are slow at adopting their use to connect with current and potential customers, compared to global numbers.”  Indonesia and India have the highest proportion of respondents in Asia Pacific reporting their business as extremely profitable (6% for both areas) or very profitable (38% for Indonesia and 29% for India) in the last 6 months.  India ranks fifth in the world for hotels with the best business outlook, while Greece ranks last, according to respondents’ answers to a number of questions gauging the perceived health of their business.  59% of Indian businesses claim to be using social media to engage with current and potential guests. While this number looks very encouraging it is still a far cry from businesses in South East Asia with over 80% of respondents in Malaysia and Indonesia using it.  Majority of hotel respondents in Asia Pacific confirmed having a website for their property with online booking facility. India had the lowest proportion of hotel respondents with online booking.  86% Indian properties believe that allowing the guests to book online via mobile apps is very/somewhat important and 75% of properties also believe it is important to make special offers available to users of mobile devices. However, only 21% respondents confirmed they actually offer any programs to engage with current and/or potential guests using mobile devices.  India too follows the global trend with 54% businesses who offered discount on room rate and 48 percent who gave access to special amenities.

8 august - september - OCTOBER 2012

Awards &

Accolades

Taj Group Honors excellence in Travel

HEMANT RAWAT

The Taj Group organized the Taj Travel Awards to applaud, reward and celebrate excellence of its travel trade partners at Taj Palace, New Delhi. The award ceremony, initiated in 2010, is aimed at recognizing the Destination Management Consultants for their significant contribution to the Taj Group and their support to promote Taj hotels in India. The Taj Travel Awards were instituted two years back and is the only award ceremony initiated by a hotel group to acknowledge and felicitate the trade officials for their support and contribution. The event drew prominent trade officials from across the city to enjoy a splendid evening together hosted by Deepa Misra Harris, Senior Vice President, Sales and Marketing, Taj Group. The evening showcased entertaining performances put together by the renowne dsinger, composer, actress, Manasi Scott who enthralled the audience by performing her latest singles. This was followed by an enthralling performance by India’s famous classical Sufi singer Zila Khan. The celebrity band, The Other People from Mumbai also performed during the evening. Shri R.H. Khwaja, Secretary General, Ministry of Tourism graced the occasion as the chief guest of the occasion. Speaking on the occasion, Deepa Misra Harris, Senior Vice President, Sales and Marketing, Taj Group said,

“The endless efforts of our trade partners and their dedicated commitment to the brand has unstintingly supported our efforts in positioning India as a preferred destination amongst an audience looking for service delivered in the renowned Taj style. This evening is a platform to express our gratitude for their relentless support.” Few eminent trade partners who walked away with the honors were Vikram Madhok from Abercrombie & Kent, Mr. JamshydSethna from Banyan Tours, Sarvin Warden & Samir Uberoi from Designer Holidays, Arjun Sharma from Le Passage to India, and Dipak Deva from Sita Travels.

Hotel Hindusthan International

Corporate Chef Utpal Mondal honored

Chef Utpal Mondal, The Corporate Chef of Hotel Hindusthan International was recently awarded for his immense contribution to the Culinary World at the recently concluded Metro Business & Culinary Awards 2012 in Bangalore. METRO Business & Culinary Awards 2012 felicitates the achievers in the Indian Hospitality Industry across several categories. The award recognizes the Culinary Contribution and Business Achievement of some the leading names in the Culinary World. The METRO Business & Culinary Awards is yet another feather in the cap for Chef Utpal, who has also been the recipient of “Most innovative and creative international Curry Chef” from Curry Life (London) in 2011.

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9 august - september - OCTOBER 2012

INTERNATIONAL

news

tourism

It’s more fun in the Philippines

The Philippines road show event at the Meriden, Delhi was different than any other event. An afternoon of fun fiesta on the 9th August 19, 2012 made the event enthralling. The event started with performances by Filipino dancers from the magical Island who rocked the stage with peppy Bollywood numbers and invited audience to join them in the spirit of merry making. Verna Esmeralda Buensuceso, Director & Group Head, Europe, India and Middle East, Raymund Glen A. Agustin, Head India Team and Luisa A. Llave, Member Team India graced the occasion. The Philippine Tourism Marketing Office is actively participating in brand awareness through networking sites like Facebook and Twitter. It will also promote Tourism Philippines at the Outbound Travel Mart 2012 To give the slogan “It’s more fun in the Philippines” a wider reach it is translated into several other Asian languages as well. The Philippine Tourism Marketing Office also announced an interesting contest calling all photographers around the globe to come with different hues of the beautiful Island explaining why ‘It’s more in the Philippines’. The winner of the contest will get a free trip to the exotic Philippines. The presentation shown to the audience was very intriguing. The beautiful Island is among the friendliest destination in the world. The latest growth figures for the total visitor arrivals from India to the Philippines have seen a steep rise of 23.89%. There is no dearth of Tourist attractions in the topical land where people are spoilt for choices. Popular destinations include the Underground River in Palawan, the Mayon volcano in Bicol, the walled city of Intramuros, or the rice fields that form a part

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of the Banawe Terraces. Secondly, it is known for its spellbound beaches that are absolutely mesmerizing. The popular beaches people visit are Boracay, El Nido, Camiguin, Pagudpud, and Dakak. Tourists can visit the place during any time of the year. Visitors in Philippines can even stay at a posh holiday home or at a resort somewhere by the beachfront. For those who are bitten by the shopping bug can indulge in some great shopping sprees. The land with innumerable wonders has some of the most magnificent malls that bring you closer to your desired things. Each one is fully air-conditioned and gives you maximum exposure to the landing brands at retail shops. You can cherish fond memories at the amusement centers or catch up a flick at any movie theater. “The slogan “It’s more fun in the Philippines” is perfectly apt for fun lovers.” says Verna Esmeralda Buensuceso. “The beautiful Island is the perfect choice for people who believe in living life to the fullest. Just visit the country and soak in the vivid colors it offers. Come with a dream; go back with beautiful memories. That is what Philippines is all about.” The event was followed by an interesting bidding contest that allowed audience to participate in buying offers like paid trip to the majestic Philippines. They were given fake money to participate and win prizes. The highest bidder took the prize with a smile on his face. A delicious cuisine of succulent Filipino food was spread at the buffet that was devoured by the people at the conference. Not only is the paradise famous for its tourist hangs outs, but the food is equally delicious and palatable. (Reena Batra)

10 august - september - OCTOBER 2012

Tourism Victoria

A Memorable Odyssey

Tourism Victoria marked a successful launch with the Melbourne Now! campaign for the travelholics. After two successful launches in Bangalore and Chennai, the Melbourne Now campaign targeted the capital city showcasing Melbourne’s beauty and Grandeur at the Taj Palace, New Delhi. The campaign was promoted to the Travel industry through a website with online media advertising, PR, Electronic Direct Mail (EDMs) and social media platforms. It offers a unique online contest that would reward two lucky winners with an all expense paid trip to the land of paradise – Melbourne.Not just that, the highlight of this reward would be an itinerary based on the winner’s preference created by the Travel agents. The Tourism Victoria India team has stepped in to collaborate with Travel agents who would be given the challenge to create innovative and sellable travel itineraries to Melbourne/ Victoria. The best itenary would be awarded on the basis of innovative ideas and maximum votes received by the customers via the social media consumer interface. Once the winning travel agency is declared, Tourism

Victoria will partner with them to develop unique cooperative marketing campaigns. Melbourne NOW! Follows a Victorian Government Super Trade Mission led by Premier Ted Baillieu to India in February 2012. The campaign signifies another step forward in the Victoria Government‘s India Tourism Strategy to position India as one of Victoria’s most valuable tourism markets. The city is not just another mundane travel holiday but more than that. It showcases the authenticity of nature with its breathtaking beauty, authentic natural surrounding, wildlife experiences, food and wine. Celio Ho who is the Regional Manager of South and South East Asia, Tourism Victoria says, “The Melbourne NOW! Campaign is being introduced at a time where inbound tourism from India to Australia has been on a consistent rise and is forecast to increase by an average of 8 per cent per annum between 2010 and 2020 – which if realized will mean approximately 126,100 visitors from India and associated

Sarovar Hotels

lebua Bangkok

Set to launch in Nairobi - Kenya

Sarovar Hotels & Resorts further expands in Africa with the signing of The Heron Portico, Nairobi for management. This will be Company’s second hotel in Nairobi after Ole Sereni and the third in Africa, including the New Africa Hotel in Dar-es-Salaam - Tanzania. The Heron Portico is centrally located and close to Nairobi’s business district and tourist attractions. The 108-room hotel offers all modern facilities including an International cuisine restaurant, conference venue, business center, swimming pool, a convenience shop and travel desk. Commenting on the signing Anil Madhok, Managing Director, Sarovar Hotels Pvt. Ltd.said, “At present we are focusing on expanding in East Africa as we are well versed with this market and we consider it as a second home for our Company.” Nairobi, the capital and the largest city of Kenya, is now one of the most prominent cities in Africa both politically and financially. It is popularly known as the “Green City in the Sun” and is an established hub for business and culture. Nairobi is also nicknamed the “Safari Capital of the World” due to its prominence as a hub for safari tourism. It is also the UN’s fourth ‘World Centre’ and East Africa's sporting center. Tx hospitality

expenditure of almost $500 million to Victoria. The objectives of the campaign are to revitalize and increase the Victorian experiences offered by industry to the traveling consumers; to strengthen the profile and desirability of the destination with the target markets; while stimulating immediate bookings to Melbourne with increased length of stay and visitor spend. She also adds, “Host to major sporting and cultural events such as the Australian Open and Formula 1 Grand Prix, it is listed as Australia’s most romantic and stylish city with an easy access to unique regional.” (Reena Batra)

Has world’s most spectacular roof top

Lebua Bangkok has been selected as the hotel with the most spectacular rooftop in the world by one of the most respected titles in travel, Huff Post Travel in US. An all-suite luxury hotel, lebua epitomizes luxury accommodation in Bangkok. Take a breathtaking view of the city of Bangkok and the Chao Phraya river from its 63rd floor where restaurant Sirocco and Sky Bar are located. Or enjoy innovative Mediterranean

11 august - september - OCTOBER 2012

cuisine at “Sirocco Restaurant” or drinks at “Sky Bar” with a breathtaking view of Bangkok, Asian cuisine at “Breeze”, the best Fine Dining of “Mezzaluna” restaurant and Premium drinks at “Distil Bar” experience; all with personalized service.

INTERNATIONAL

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Le Meridien

Walt Disney World Resort

Plays host to Food & Wine Festival

From September 28-November 12, 20121, Walt Disney World guests can sip new wines, beers and cocktails, savor delicious new marketplace tastes and enjoy live entertainment all day long at the 17th annual Epcot International Food & Wine Festival. The 46day festival at Disney’s Epcot theme park serves up authentic cuisine from six continents; wine, beer and inventive new cocktails; nightly Eat to the Beat! concerts with entertainment ranging from rock and soul to funk and blues; cultural exhibits of more than 25 international regions; and regularly scheduled performances by acrobats, musicians, dancers and comedy troupes. Exotic marketplaces from Hawaii to Belgium offer exciting taste treats. The festival is believed

to be the largest food and wine event of its kind in the world, beginning at the Festival Welcome Center in Future World and fanning around the promenade encircling World Showcase Lagoon.

To Debut in Bangladesh

Starwood Hotels & Resorts Worldwide recently announced the signing of Le Méridien Dhaka, slated to open in July 2013. Owned by Best Holdings Limited, the 304-room hotel will be located close to Dhaka International Airport with easy access to the city’s central business district offering breathtaking views of the city. Le Méridien Dhaka will mark the second Starwood managed hotel in Bangladesh. “We continue to look for opportunities to grow Starwood’s brands in South Asia and are delighted to announce the signing of Le Méridien Dhaka, strengthening Starwood’s footprint in Bangladesh,” said Matthew Fry, Senior Vice President, Acquisitions and Development, Starwood Asia Pacific. “As one of the fastest growing cities in the world, we saw a real opportunity to introduce a new, global upscale hotel in Dhaka.” “We are thrilled to partner with Starwood Hotels to bring Le Méridien to Dhaka – a very promising city with a growing need for a 5-star hotel with world-class offerings,” said Amin Ahmad, Chairman and Managing Director Best Holdings Limited. “We aim to create a chic and stylish property that will deliver the true experience of Le Méridien, while adding new life into this bustling city.”

Banyan Tree Launches Two New Properties

Luxury hospitality operator Banyan Tree Hotels and Resorts debuts its urban resort concept in China with the upcoming launch of properties in Shanghai and Tianjin later this year. Following on the concept’s success in Bangkok, Seoul and Macau, Banyan Tree’s newest urban resorts fuse the group’s signature luxury offerings with the facilities and services of a premier city-based retreat. Banyan Tree Shanghai on The Bund and Banyan Tree Tianjin Riverside, opening in October and November respectively, are elegant new additions to the hospitality landscapes in these vibrant, fast-growing cities. Banyan Tree Shanghai on The Bund is the first hotel in the city to provide river views from every suite. All the 130 suites are equipped with large French windows which open out onto the broad Bund thoroughfare. A variety

of room types are available, including a signature suite, which features panoramic views and a private dipping pool. Located on the east bank of the Hai River which runs through downtown Tianjin, China’s sixth largest city sited

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in the north of the country, Banyan Tree Tianjin Riverside offers 159 elegant suites, a diverse range of dining venues and the first Banyan Tree Spa in north China. The resort is less than 30 minutes from the city’s main railway station and international airport.

12 august - september - OCTOBER 2012

Sky high Lufthansa

Upgrades program in India

If you’re a regular Lufthansa passenger, the German airline has two new treats for you. The airline has been the first one to bring the all-new Boeing B747-8 to India, which includes a sophisticated new Business Class seat featuring a 6.5 feet long full-flat bed, which also includes a special air cushion assures unparalleled comfort while sitting. Lufthansa’s contemporary Business Class cabin has a V-shaped seating layout that virtually doubles the distance between two neighboring seats at shoulder level. There’s also an enhanced in-flight entertainment system with larger 15 inch monitors and noise reducing Sennheiser headsets. And if you’re traveling First or Business class, you can now enjoy the brand new lounge conveniently situated near the boarding gates in the main atrium of Terminal 3 at Delhi’s Indira Gandhi International Airport. Spread generously across 3,767 square feet, the lounge can seat 131 people. “We continue to make best possible use of India’s new Gateway to the world at Indira Gandhi International Airport’s Terminal 3 and we continue to invest for our guests travelling to and from India. Our recent upgrade program for

India will now provide our passengers from Delhi with the first lounge in Asia featuring our new global design,” says Axel Hilgers, South Asia Director for Lufthansa. The new lounge concept includes enhanced design elements like poster walls and comforting accessories. The walls are designed with wingview motives to give guests a feeling of sitting inside an aircraft. Specially man-

ufactured designer furniture includes ergonomically designed lounging chairs in an exclusive area. On offer are complimentary hot and cold dishes and snacks and a beverage offer ranging from spirits and wines to fresh juices, while workstations and Wi-Fi Internet create a comfortable work environment for those who want to catch up with their business before take-off.

British Airways Brings World Traveller Plus

Start your journey in style with special fares to New York enjoying a one-way upgrade to World Traveller Plus! British Airways has now introduced a special return fare from India to New York to escape the scorching Indian summers, in World Traveller Plus – a premium economy cabin! It’s a private dedicated cabin with larger seats, adjustable headrests, lumbar support, leg rest, more legroom and greater seat recline – ensuring that long haul flyers can enjoy a more comfortable trip. Indian customers booking under this offer can avail a one-way upgrade from World Traveller (economy class) to World Traveller Plus (premium economy) when they fly with British Airways to New York at no extra cost! Tx hospitality

13 august - september - OCTOBER 2012

SHORT TAKES Did you know

The Lalit Resort & Spa, Bekal is now more personalized Â

Two years ago when The Lalit opened their Resort & Spa in Bekal – a still unexplored paradise in north Kerala – it was seen as just another spa addition to the state that is renowned for its exotic ayurveda culture. However, in the past two years the resort has undergone a tremendous change. Build over a vast serene expanse of 26 acres, the resort now has a large, well-appointed spa, the resort provided some of the most well known western and eastern therapies, beauty treatments and yoga – all under one roof. Called the ‘Rejuve - The Spa’, This 20,000 sq ft wellness world comprises of 4 Ayurveda Rooms, 5 International Treatment Rooms and 4 Specialty Rooms – each exclusively dedicated to a specific style of treatment. The spa also boast of an open air yoga pavilion facing one of the three lagoons the resort is surrounded by, a state-of-the-art gymnasium, an exclusive relaxation lounge with a library full of wellness books, a couple’s therapy room, Medical spa room, a modern salon with 5 beauty stations. A good thing about the spa is that most of the ingredients used in massages and for beauty therapies are procured in-house. “We grow our own aloe vera and the turmeric used in the uptans is sourced locally. This makes our treatment enriching but effective,” says Rajesh T, Head of Sales. A new addition in the spa has been a detox and weight loss package under the able guidance of the Dr Renju, the resort in-house spa specialist and doctor. “With a regimen of a proper diet, yoga and massages we can help guests loose a substantial amount of the unwanted mass in just 15 days,” adds the doctor. It’s however not only the spa that has undergone a change, the rooms and restaurants too have seen a traditional overhaul in the last two years. To begin with each room at

this 37-room resort today has a Jacuzzi. The idea, says Rajesh, behind this to allow each guest a holistic experience irrespective of the cadre of room he is. Another ace in the resort’s hospitality kitty is a host for every room. Elaborating on the concept, Rajesh says, “Each room has a dedicated host who will be with you to look after all your needs and also guide you through the various facilities that a guest can avail in the resort. This includes your various treatments in Rejuve and also to eat in the restaurant. A personal assistant of sorts, this host will double up as your guide for shopping and sightseeing in Bekal.” Introduced for the first time in India, this new addition, believes Rajesh, will ensure a greater guest visit

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and a pleasant experience. In addition to this, the resort has also added a stationary houseboat, where people can dine and even live a romantic evening look after well by a team of chefs and bearers, who lavish you with the most scrumptious Kerala fish fare. There is also an option for dining on the sea side in the evening. Another change in the resort is the food at The Nombili – the signature restaurant of the resortwhere your meal is tailor-made to suit your palate and purpose. And with the sample laid out for the guest at the road show in Mumbai in July, one can safely say – comfort food doesn’t get healthier and tastier than this. Clearly, The Lalit – Resort & Spa Bekal warrants a visit. And soon. (Madhulika Dash)

14 august - september - OCTOBER 2012

Don’t Miss

A Wine Brunch at Lodi – The Garden Restaurant Â

Being the pioneers in introducing Delhi to the 16 tap wine machine and renowned for its extensive wine list, Lodi – The Garden restaurant celebrates fine dining with the finest wines from the 16 tap wine machine paired with chef special delicacies. Lodi Wine Bar showcases the newly acquired Wine dispensing system to serve16 wines by glass. It is a perfect storage and delivery systems for wine, since it eliminates the inevitable waste and oxidation. One can appreciate good food coupled with exquisite wine without getting into the intricacies and the science of it. The selection is well-rounded wines from France, Italy, Spain, Germany, America, Australia, New Zealand, Africa, and India constitute Aromatic Whites, Pink-Blush Lovelies, Easy going reds, complex and big ones, desserts, bubbles and sparklers. Popular wines served by glass feature Muscatel, Mateus, Moroccan syrah, Montepulcianos, Merlots, Cabernets, Pinots, Semillons, Sauvignons, Chardonnay, Tuscans and many more. An exclusive list features important French and Italian dominators too. Planted in the heart of the city with wood encased mezzanine with refurbished interiors creates an enticing and opulent atmosphere to enjoy the choicest wines. There’s the transparent walls to experience the outdoors and a terrace that offers a splendid panoramic view of the Lodi gardens and has extensive refreshing sunlight in afternoons while dim lights and candles provide a magical glow in the evening. Tasting Notes:  Fuzion, Chenin Chardonnay, Mendoza,2011, Argentina: Clear pale straw color; soft peach and citrus aromas; dry, medium body; citrus and melon flavor with balanced acidity  Muscat Alsace: Alsace Muscat is distinguished from the sweet Muscats of the South of France by its dry character. Extremely aromatic, it expresses wonderful flavors of fresh fruit. This is a wine to be enjoyed young. With its dry character, Alsace Muscat is perfect for whetting the appetite. It is served as an

aperitif at some the finest restaurants in Alsace. Unlike many wines, Muscat is an excellent pairing for asparagus. It brings out the best in light, vegetable-based dishes, both cooked and raw.  Grüner Veltliner, Austria: Grüner Veltiner (pronounced “grooner feltleener”) is widely reckoned to be the world’s most food-friendly wine. It is absolutely emblematic of Austrian wine and is still by far Austria’s most widely grown grape variety. Extensive in range, Grüner Veltiners can be drunk young, but age well. One of the beauties of Grüner Veltiner is that it can be drunk with almost any food. The

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younger wines go well with pasta, fish and seafood; while richer styles also compliment veal, pork or even beef and are excellent with Asian food, particularly Chinese, Thai or Vietnamese.  Montepuliciano, 2009, Italy: A savory and spicy wine. Fresh, supple red with bright floral and red berry flavours. Fine tannins and crisp, fruity acidity provides structure and energy. A very pure expression of this Italian variety.  Chataeu Segonzac, Heritage, 2008, France: An intensive dark red wine with purple reflection; the essence of very ripe red fruits followed by smooth oak.

15 august - september - OCTOBER 2012

SHORT TAKES Don’t Miss

Stepping into an Imperial Spa Â

If you're looking for the perfect relaxing getaway right in town, The Imperial New Delhi has a solution. In December last year it opened It's Imperial Spa for its resident guests. One of the largest spas in India and the largest in the capital, it has recently won Asia Spa Best New Spa award in the Hotel category for 2012. Nestled amid the serene surroundings of The Imperial New Delhi and spread across 16,000 sq ft, the Imperial Spa immediately evokes a feeling of harmony. Intricate Moroccan architecture interweaves the influences of Moghul and Indian motifs, embedded beautifully in different spaces. The reception is surrounded by nine treatment rooms and a luxury private spa for couples called Moghul suite, a perfect abode to indulge in the signature therapies, administered by hand-picked therapists who inspire you with the ultimate in health, beauty and refining treatments. Be it traditional Ayurveda in The Kerala Suite or the most hedonistic massage, spa and beauty therapies from around the globe – from their signature Imperial Depth Massage, to Thai Massage, body wraps, hot stones and superb facials by Natura Bisse. The Imperial Spa offers a total service from well being to beauty including complimentary and by appointment yoga classes, a techno-gym, pilates reformer, kinesis machine and squash court. The Imperial Spa’s Journeys and Retreats’ broad spectrum of bespoke rituals can be tailored to individuals’ discerning tastes, so providing holistic health for the world traveler, leisure or corporate guest alike. In the words of Jacqualine Tara Herron, Director The Imperial Spa, Salon, Health and Racquet Club, “Imbibing the grandeur of Mughul and Indian magnificence in architecture and Sufi philosophy in its décor and experience, The Imperial spa is a sanctuary of peace and serenity in luxuriously wide surroundings heightened with essential art deco elements. If you are a dedicated spa seeker or if

you simply wish to enjoy maintaining a healthy body and mind, our extensive service boasts of unique spa packages, spa cuisine, personalized well-being programs and a treatment menu to whet your appetite for bliss.” There is even an in-house Ayurvedic doctor, who offers consultations and can prescribe Ayurvedic cuisine specially prepared for those guests who wish to keep their diet healthy. You can also try their recently launched signature line of skin care called SUFI for body, mind and beauty

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signature treatments. SUFI signature oils provide pure bliss and are designed to deliver a deeply penetrating relaxation, restoring well-being and inner harmony. Inspired by the Sufi masters of Mystery, SUFI Eau de Toilette is blended with keynotes of Vetivert, Tonka Bean, Cedar Wood and White Musk – aromas that warm the heart and clears the mind. And if you’d like to carry home a part of this peace, these oils are available for retail too and sold in unique packaging that beautifully represents the Imperial Spa ethos.

16 august - september - OCTOBER 2012

Cheers!

To Spirited News

Beam, is one of the world’s leading premium spirits companies. With a wide range of beverages, India is an emerging market for Beam with a very successful portfolio of spirits. Among its latest brands to be launched in India is a first-of-its-kind innovation in the Cognac World, Courvoisier is redefining the spirits category with the launch of the world’s first-ever age statement cognac collection in India at Delhi Duty Free Services at T3, IGI Airport in Delhi. The Courvoisier Connoisseur Collection comprises two exclusive blends – Courvoisier Connoisseur 21 Years Old and Courvoisier Connoisseur 12 Years Old – that commemorate great moments in time. The Courvoisier Connoisseur Collection are the first releases from one of the major cognac houses to be graded by an age declaration, like whisky, rather than the more conventional grading of cognac, like VS, VSOP and XO. Speaking at the launch of the two premium expressions, Harish Moolchandani, CEO & Managing Director (India & Indian Sub Continent), Beam India & ISC said “We have seen some very exciting times in the last one year. Courvoisier 21 Years Old and

Courvoisier 12 Years Old are very premium expressions and first-of-its-kind innovation in the cognac world. Beam Inc. always strives to offer the best products to its consumers, and this is yet another step to offer them the true taste of Courvoisier Connoisseur Collection in the traditional style. The collection is for the connoisseurs ready to experience the ultimate and we are certain to see it becoming an exclusive expression.” The Courvoisier 21 Years Old features unique and extraordinary cognac not less than 21 Years old, allowing the maturing cognac to blossom and achieve its full aroma and flavor potential. Available in a 70CL bottle, this cognac is priced at $350. The Courvoisier 12 Years Old features unique and extraordinary cognac not less than 12 Years old, representing the perfect moment in time when age and cru meet at the peak of their potential. Available in a 70CL bottle, this rare cognac is priced at $72. Also among its latest launches is Teacher’s Origin, the premium Scotch Whisky from Beam, is offering exclusive Value Added Pack (VAP) to its consumers. With this promotion, Teacher’s Origin aficionados can avail an exclusive traditional malt glass on purchase of Teacher’s Origin. The limited

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edition offer will be available at the imported outlets of the country starting August until stocks last. The Teacher’s Origin, value added pack is a unique amalgamation of style, indulgence, authenticity and opulence in which your favorite and India’s No.1 Scotch whisky comes while giving you the same uncompromising spirit. The Teacher’s Origin value added pack comes in an elegant style black box containing a traditional imported malt glass and is priced at Rs. 1,810 for a 750 ml bottle in Delhi; Rs. 2,400 in Mumbai; Rs. 1,927 in Bangalore; and Rs. 2,250 in Kolkata. Beam India also recently launched a limited edition Value Added Pack for Sauza Tequila, the world’s fastest growing tequila brand. You can avail this pack on purchase of a 700 ml bottle of Sauza Silver Tequila, which comes with two unique shot glasses and four fresh shot recipes. The limited edition offer will be available at all leading outlets of the country starting September until stocks last and are priced at Rs. 1,800 in New Delhi; Rs. 2,598 in Mumbai; Rs. 2,100 in Kolkata and Rs. 1,874 in Bangalore.

17 august - september - OCTOBER 2012

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India on a

Platter

Culinary changes and modes of public dining are undergoing rapid changes in India. Meghna Bhaduri talks to some of the leading culinary masters of the country and gets their views on the change in perception and presentation of Indian cuisine today. Tx hospitality

18 august - september - OCTOBER 2012

A Dakshin thali at ITC Windsor, Bengaluru

very nation, every caste, every community and every individual have distinct food habits that translate into their cuisine. And India is no different. It can claim to be, by far, the most diverse society in the world. This in turn translates into a range of cuisine that is so diverse and varied that it is amazing that it all comes under one nation. But unfortunately, Indian cuisine is also perhaps the most misunderstood in the world. Popular international perception is that Indian means hot and fiery, and chili is an inescapable part of the cuisine, when actually chili only came into India in the 15th century as an exotic import from South America. Indian cuisine is also believed to be largely vegetarian. But a recent survey on the food habits of Indians revealed that most of the respondents were nonvegetarians irrespective of their gender, caste and region. But such generalization also exists among Indians. Dining options for most Indian are Chinese, Italian, or Indian, which translates Tx hospitality

to chowmein, pasta and the typical north India tandoori fare. The former are perhaps misconstrued notions due to lack of exposure, but why should Indians get the ‘Indian’ bit wrong too? But like all cuisines, Indian cuisine also has much change and alterations, and as history clearly shows it has borrowed heavily and openly from virtually every corner of the globe. Historian K.T. Achaya even believes the idli came from Indonesian kings who visited India looking for brides and it is actually an equivalent of the Chinese rice ball. Or, that the jalebi actually came from Persia. Even our ever-famous kebabs and biryanis are known to have originated from West and Central Asia. So, as Indian cuisine goes through another wave of change, it leaves us to wait and experience the next phase of Indian cuisine. In 1977, when ITC Maurya began, it was among the first to launch an Indian cuisine restaurant – Bukhara. The menu, painted on wooden slabs, is perhaps today the only one in the industry that hasn’t changed much since its conception. Recently this year in May, a 20-day Bukhara Pop-Up was hosted at Sheraton Park Tower in London and Chef Manjit Gill, Corporate Chef, ITC Hotels, interacted with the press and held demonstrations. As Corporate Chef of ITC Hotels with over three decades of delectable culinary experience behind him, Chef Gill is perhaps one of the doyen of the cuisine industry today. Experimenting with unique ideas, research on creation of culinary novelties and popularizing Indian cuisine in the global palate has always been his primary goal. But he discovered something rather unique at this London visit, “I discovered that people there have a perception in their mind that Indian food is not healthy, contains too much fat and is wrong. I can believe that an individual chef might not be able to produce the right food. But I can’t believe that food that has evolved over thousands of years and was based on the philosophy of wellness and longevity, can be unhealthy.” And he is saddened that internationally so few know of the great variation of cuisines India offers. “It’s sad that whatever somebody asks you for Indian food is a North Indian food. We must have pride in our food. Our food is very diverse and we must understand this diversity and what makes all these diverse foods Indian. The philosophy behind the food production is the same; it doesn’t change from south, north, east, and west. It only changes because of flora, fauna and climate; food doesn’t change because of thinking. But perhaps North Indians have been a little more aggressive in traveling and more enterprising; taking their food everywhere they go, unlike the rest of the regions. And perhaps because of this, their food has spread faster and further. Even in India, what we call Indian food is only North Indian food. Even outside the city, hoardings say Indian food, Mughlai, Chinese, and South Indian. Basically, for them Indian food is tandoori chicken, murgh

19 august - september - OCTOBER 2012

The tandoor came, originally from the Middle East with the name deriving from the Babylonian word ‘tinuru’ meaning fire. Hebrew and Arabic then made it tannur then tandur in Turkey, Central Asia and, finally Pakistan and India, who made it famous worldwide. The first tandoor in India in a restaurant is said to have been in the Kashmiri Moti Mahal in New Delhi in 1948 and several restaurants have claimed to be the first to have a tandoor in Britain.

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Patrani Macchi by Chef Rajiv Malhotra, Executive Chef, Chor Bizarre

Delhi, Oriental Octopus in Delhi, Noida and Lavasa, and Tamarai in London. Having to travel frequently in and out of India, he has a finger on the pulse of Indian food trends; he adamantly believes that the face of Indian cuisine has changed in India and abroad, “Till about 5-7 years ago, Indian food was more about spicy, heavy, oil based gravies. However, the trend has changed, diners are more conscious now and are looking for healthier options. As a result, many more regional cuisines have emerged. Chefs are experimenting with local ingredients and preparing more innovative dishes. Abroad too, things have changed. Earlier, diners did not understand the difference between Indian, Pakistani, Bangladeshi cuisine. Now however, they are more aware. Earlier, it was either about Punjabi food or South Indian (read dosa and idli) but now regional cuisines are also being appreciated and many Indian restaurants are doing very well.”

HEMANT RAWAT

makhani, and all that. But I think this is changing. There is a greater understanding of food as regional foods are becoming more visible. More educated chefs are coming from different regions. There could be a Pan Indian restaurant, which picks up dishes from different regions and marries them together and they go well with each other. You know, you can still eat a typical Tamilian dish with dal or roti or sabji. It goes very well together. A restaurant like that should happen soon because lot of professionals coming into this industry.” In fact, if you search popular restaurant portals like Zomoto or restaurant awards like Times Food & Nightlife Awards, there isn’t even a category labeled Pan-Indian. Even a Google search offers up about 5-6 options in the country, of which Saffron at The Park in Kolkata looks the most promising I can believe that an with its selection of North Indian, individual chef might Bengali, Chettinad and South Innot be able to produce the dian dishes. But what seems to be a popular trend among restaurants right food. But I can’t today, is fusion or modern Indian believe that food that has food. Chef Manish Mehrotra, Exevolved over thousands of ecutive Chef - Pan Asian Cuisine, Old World Hospitality, is perhaps years and was based on one the most popular faces when the philosophy of wellit comes to modern Indian cuisine. ness and longevity, can be As celebrity chef, his experimentation with different cuisines is unhealthy. well known and has given rise - Chef Manjit Gill to a number of food trends in the country today. He also heads the ever-famous Indian Accent in

Ayurveda suggests 10 Indian foods that cut fat Turmeric cardamom Chillies Curry leaves Garlic Mustard oil Cabbage Moong dal Honey Buttermilk

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20 august - september - OCTOBER 2012

Indian cuisine has also undergone a tremendous facelift. With nouvelle presentations, small portions and use of healthy oils, Indian cuisine has become globally appealing and reaches out to a far bigger audience all over. - Chef Kripal Singh

According to a Food and Travel survey conducted by TripAdvisor® Food and Travel trends from Delhi, Mumbai, Bangalore and Chennai  With the highest percentage of respondents comfortable with trying different cuisines, Delhiites are the most experimental when it comes to food.  Delhiites also seem to be the biggest foodies as majority respondents from the city said they would be interested to attend a food & beverage festival on a vacation.  Bangaloreans and Delhiites are the biggest spendthrifts when it comes to food. Both cities have the highest percent of respondents who are willing to spend more than Rs. 1,.000 per person per meal.  Both Delhi & Mumbai have equal and highest respondents who had attended a wine/whiskey tour while on holiday.  Chennai-ites are the most price-sensitive with highest percentage of respondents who said they always convert meal/dish prices into Indian Rupees to decide if a dish is too expensive to order.  Bangaloreans & Chennai-ites are the most experimental when it comes to finding quaint eateries.

These days customers have became more health conscious resulting in the age old traditional cuisines like Mughli and Nizami loosing its charm because of the usage of rich and heavy ingredients in cooking. - Chef Neeraj Tyagi

The face of Indian cuisine has changed in India and abroad in that many more new facets of the cuisine are visible today. From just pan-Indian tags like Mughlai, South Indian etc., we see the emergence of regional and ethnic cuisines. - Chef Arun Kumar

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According to a Food and Travel survey conducted by TripAdvisor®, 97% respondents said they are comfortable with trying diverse Indian food while traveling domestically. It is perhaps this and the emerging of regional cuisine in restaurants that is changing the perception of the common Indian diner and offering him a wider selection within the ‘Indian’ option. Chef Arun Kumar, Head Chef, Zambar, agrees, “The face of Indian cuisine has changed in India and abroad in that many more new facets of the cuisine are visible today. From just pan-Indian tags like Mughlai, South Indian etc., we see the emergence of regional and ethnic cuisines.” Chef Kumar is one such new face of regional Indian cuisine in India today. Originally, a journalist and filmmaker, he began his food innings by running the wildly popular pop-up restaurant, Ammi in Delhi then moved to shaped his desire to unfold the potential of Southern Indian cuisine in a young and innovative manner at Zambar, the latest offering of southern coastal cuisine in the country.

People have started looking for more varieties in their food and above all, everyone is now health conscious, so they look for healthy alternates of the spicy and oily dishes. Also, people have become more knowledge about the various cuisines and are more inclined towards them rather than just the typical spicy Indian food. - Chef Rajiv Malhotra

21 august - september - OCTOBER 2012

Till about 5-7 years ago, Indian food was more about spicy, heavy, oil based gravies. However, the trend has changed, diners are more conscious now and are looking for healthier options. - Chef Manish Mehrotra

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Meen Olathiathu by Chef Arun Kumar, Head Chef, Zambar

The first appearance of curry on a menu was at the Coffee House in Norris Street, Haymarket, London in 1773 but the first establishment dedicated to Indian cuisine was the Hindostanee Coffee House at 34 George Street, Portman Square, London in 1809 as recorded in The Epicure’s Almanack.

Dhaba, is another such regional restaurant. True it serves the north Indian fare, but with a twist – it recreates the ambience and cuisine of the rustic highway eateries of Punjab. As Executive Chef at The Claridges New Delhi, Chef Neeraj Tyagi offers up another perspective of the Indian diner, “These days customers have became more health conscious resulting in the age old traditional cuisines like Mughli and Nizami loosing its charm because of the usage of rich and heavy ingredients in cooking. And globally, Indian cuisine has evolved from small time eateries into full-scale fine dine specialty restaurants.” Another popular destination among diners who want the complete Indian fare is Chor Bizarre, which offers outlets not only in Delhi, Noida, and Lavasa, but also Mayfair in Central London. Its Executive Chef, Chef Rajiv Malhotra says, “People have started looking for more varieties in their food and above all, everyone is now health conscious, so they look for healthy alternates of the spicy and oily dishes. Also, people have become more knowledge about the various cuisines and are more inclined towards them rather than just the typical spicy Indian food.” Alchemist Hospitality is another successful brands with restaurants like Spice Water Trail and Kebab Khan and offers a large range of regional cuisines. Chef Kripal Singh, Executive Chef at The Second Sin, adds that with the advent of health food/cuisine and the world becoming a global village in the true Tx hospitality

sense, Indian cuisine has also undergone a tremendous facelift. “With nouvelle presentations, small portions and use of healthy oils, Indian cuisine has become globally appealing and reaches out to a far bigger audience all over,” he says. With chefs incorporating so much regional influences into their dishes, some believe “fusion” is the next wave of change to India cuisine. As Chef Kripal puts it, “A simple Indian snack like the samosas has been re-invented in more ways than we can count. Italian pasta mix, oriental chicken mince or even a foie gras as the stuffing for the humble samosa is as common place as the fish chips in England or sushi in Japan.” Adding to this, Chef Mehrotra says, “The Indian cuisine has really evolved and has gone beyond the usual butter chicken and dal makhni. People today are looking for more of regional Indian cuisine with contemporary style of presentation. They also fancy foreign ingredients in their food and want to dine in Indian restaurants like the ones in New York. And food and wine pairing is the latest craze amongst all.” Chef Malhotra adds, “People now prefer to have green salad, which has lettuce or broccoli, rather than the normal Indian green salad.” However, Chef Gill has completely different perceptive. “I personally don’t like to do too much of fusion food. It’s creativity and one can create a fusion dish for a particular theme evening. But I don’t believe fusion is the way forward for our food. It was a phase and now it’s finished. It’s not happening last one month or two months, it’s been there for the last ten years. Till today there’s not one successful fusion restaurant, known restaurant, that’s making profit. I am not aware of one. I think queues will always be outside traditional restaurants. Fusion, like fashion will come and go. Some restaurant can come, survive for two-three years, and then need to think of something else. At traditional restaurants the food can keep changing but the concept doesn’t. I have tasted fusion food nationally and internationally, but nothing has stayed in my memory. In a meal one of item might be okay, like a chocolate samosa or something, but for one time it’s very nice, but I’m not sure I’ll want to have it repeatedly. The thought is good and good efforts are made to create fusion food,” he says. With a similar perceptive, Chef Kumar believes that like all other cuisines in the world, Indian cuisine has also had its share of ‘fusion’ and adds, “Many celebrated chefs in India and

22 august - september - OCTOBER 2012

Chefs at Bukhara, ITC Maurya Hotel, New Delhi

abroad have been dishing out modern versions of traditional Indian food. It has had its limited success but is only a passing phase. Diners are increasingly looking and demanding for ‘authentic’ fare.” Chef Tyagi on the other hand, believes Indian cuisine has not been experimented on much in terms of fusion since it could loose its originality, but new age cooking has definitely been incorporated to an extent in terms of ingredients etc. “In comparison to latest innovations in other forms of cooking like molecular gastronomy, Indian cuisine is an age old recipe carried on generation to generation done in similar manner and documented from royal cooks to the present chefs. Also, we Indians don’t like to experiment much Tx hospitality

with our food,” he adds. But even in innovation, Chef Gill believes the characteristic of the food should not change and if fusion comes into innovation, then the combination has to be done very intelligently and chefs must have enough knowledge or mastery on both the cuisines. “It cannot be an immature mixing – that would be a disaster. Like for example, Rogan Josh. Now if somebody innovated Rogan Josh and decided that he would not put fat! Now this is pathetic. Why it is called Rogan Josh? – Because there is a fat layer on top. Rogan means aromatic tasty fat layer. There are hundred of other dishes, which don’t have fat at all. Pick up one of those and perfect it, and sell it. Why would you unnecessarily spoil the Rogan Josh? That’s not innova-

23 august - september - OCTOBER 2012

In 1960 there were just 500 Indian restaurants in Britain but by 1970 this had grown to 1200. With the influx after Bangladesh Independence numbers grew rapidly to 3000 in 1980 and by 2000 there were almost 8000 Indian restaurants in Britain turning over more than £2 billion a year employing some 70,000 people as one of the major industries in the country.

cover story

One of the most popular dishes served in all these joint is the, now famous, Chicken Tikka Masala. And how famous is it? The British army personnel have recently demanded that their regular staple lunch of steak and kidney pie be replaced with Chicken Tikka Masala.

Dish by Chef Manish Mehrotra, Executive Chef - Pan Asian Cuisine, Old World Hospitality

HEMANT RAWAT

tion for me – it’s spoiling the dish!” But fusion may not be just the change Indian cuisine is seeing today. As Chef Kripal says, “In today’s fast paced yet compact world, food overall is metamorphosing into ‘on-the-go’ and healthy diets. Organic products are taking center-stage in varied cuisine and chefs all over the world are going back to the roots of cuisines where in the past we would use only natural pesticide free ingredients. We are all going back to our soil where we were and supposed to be originally. The same can be seen in Indian cuisine. The biggest example of this can be seen in the increased usage of artisanal spices instead of packaged machine made spices. These artisanal spices not only bring out more flavors in the foods, they are used in but also retain all the natural healing qualities Tadka Summer Vegetables, Baby Spinach, Roasted Sesame Salan by Chef Manish that are talked about in Mehrotra, Executive Chef - Pan Asian Cuisine, Old World Hospitality Ayurveda.” According to Chef Mehrotra such food transformation is rapid oil in Indian cooking. An organic food ingrediin most countries but India is probably a leader ent is also in demand these days. Another major in this and has established itself in most culchange is that people are trying different cuisines tures. “The past decade has witnessed a radical and credit goes to the reasonably priced differdevelopment in the food trends in India, which ent standalone restaurants.” According to Chef has changed the way people perceive food and Malhotra there has been quite a drastic change in their eating habits. People no longer are ready to the food trends in the past 10 years. And this is a sacrifice nutrition to taste. In fact, people look for result of the change in the tastes and preferences options that are both healthy and tasty. Changing of the consumers who have become sophisticated lifestyles where people rush to work in the mornin their taste and demands. So much so that ings and tired evenings has been the main reason there’s a distinct ‘Indian’ twist to even the interfor the change in food trends,” he says. national cuisines, where the Indian flavor is seen Chef Tyagi agrees, “People have became more have infused and influence them greatly. As Chef health conscious a good example is usage of olive Kripal puts it, “Cuisines as exotic as Vietnamese or French Polynesian to cuisines that have taken on an Indian flavor, such as the simple pizza with a chicken tikka as the topping.” Yet, even though India has now become a global destination and Indians traveling all across the world both for business and leisure, Chef Kripal thinks there is still a preference for Indian food. “Wherever Indians go, they do try to find a place where they can get an Indian meal or something close to it. Some travel agents even send special chefs with groups who can cater to such demands. However, this is not prevalent across the rest of the world. Most tourists who go out of their country try to eat as much local food

Wholemeal and Semolina Puchkas, Masala Cous Cous and Five Waters by Chef Manish Mehrotra, Executive Chef - Pan Asian Cuisine, Old World Hospitality

as possible,” he says. Supporting this is the result from the Food and Travel survey conducted by TripAdvisor®, which showed that 38% admitted to carrying Indian food when traveling internationally on holiday (like snacks, namkeen, pickles or Maggi), which they miss eating or which may not be available at their destination. According Moplah Biryani by Chef Arun Kumar, Head Chef, Zambar

to Chef Kumar, the Indian diner is by and large very conservative. “They would always choose the safer option, whereas diners abroad by and large are far more adventurous and are willing to stray from the beaten path,” he adds. It is this unwillingness to experiment with their cuisine and eating habits makes the Indian clientele is still very attached to its roots and basic form of cooking and eating habits says Tyagi. “However, with international tourism becoming more and more affordable, even the young Indian palate is fast becoming more adventurous and is willing to add new flavors to their taste buds,” he adds. But the Indian diner is still evolving and transforming. While Chef Malhotra believes the major difference between the diners in India and abroad is that the diners abroad are far more very specific about the ingredients of dishes, Chef Mehrotra claims it is of the dining-out culture, which is now just coming to India. So, as the Indian diner finds its standing and Indian cuisine undergoes yet another phase of transformation, it leaves us to watch the next phase, be it fusion or molecular gastronomy. But as Chef Gill believes, “The next big thing to happen in Indian cuisine will be that it will become more traditional. People will start eating the way Indian food should be eaten. It will take time but it will happen and the future lies in our history.”

Food trucks serving cuisine of India are becoming hip across the United States. These restaurants on wheels, some of which claim to be serving gourmet and offbeat foods, have become popular in California, New York, Texas, North Carolina, Philadelphia, and Washington DC.

TALKING POINT

HEMANT RAWAT

changing challenges into

opportunities

A leading hospitality and tourism industry expert with more than 25 years of development, planning and management experience, Uttam Dave, President & CEO at InterGlobe Hotels, shares his views with Meghna Bhaduri on the industry and the Indian consumer Tell us a little bit about InterGlobe.

We are developers and we focused on developing the Ibis brand. So the hotel brand is ibis and we are their development company. But InterGlobe also operates in travel space - we have the IndiGo airline. We also have a technology business. Then we have hotels and are the international distribution company for Galileo. So the brand as far as the InterGlobe is concerned is InterGlobe brand but of course as hotels, we don’t use it. This is the hotel brand, which is used.

You were the first to begin a consulting practice in India. How did that happen?

There was a lot of development activity in the country at that time. A lot of people wanted to get into the hotel business, but did not quite knowing how. So the idea was to bring an understanding of the market and understanding of product and an understanding of what is the right fit between the market and the product. And at what cost can you deliver so that you have a viable project, so you don’t overspend on a project. That was the approach and that applied to different kinds of projects in this spectrum. So it was obviously with hotels, but also with service department, large tourism developments, tourism master plans, and institutes developments, which had the tourism component or the hospitality component.

But today there are countless of consultancy firms. Are they all genuine?

I think they all play a valuable role. I would say the only somewhat dangerous thing is that they all need projects and it’s tough to be surgical or clinical in your recommendation and say something is not viable. It is obviously to say something is not viable, you are not getting that work as a consultant. So I think that is a little bit of a challenge which exists in the industry and I think may be one of the reasons I

got out of the industry consulting was that I was very particular about saying that if something is not going to work then it wasn’t going to work and very often, client was not willing to accept that. Their gut feeling still said no – no but this is the project that will be viable. So I don’t care whether you are saying it wouldn’t work. We will stick to it.

You have been in this industry for so many years. What do you think the hotel industry is really lacking today that pulls them back from achieving the international standards perhaps?

It’s the human resources really. I think it’s the level of skills that people come out with, skills, all types of skills; so technical skills, interpersonal skills, soft skills. Just what graduates out of the hotel, the institutes is not really up to the mark and then so it’s really human resources issue. So the ability to be able to train them to that level of what is really required is international standards. That is what is holding us back at the moment.

You have also worked a great deal with the Ministry of Tourism. Why do you there isn’t greater focus on this industry – tourism and hospitality?

The fundamental issue there is that tourism is a state subject. That’s the fundamental thing. It’s not in the central list and it’s not in the concurrent list and that’s the problem. At least if you could move it into the concurrent list then there would be something. So there it has been left to the states to do what they can do. You have seen that the states, which have recognized the potential of tourism, like Kerala, Rajasthan, and today Gujarat. They are recognizing the potential of tourism in terms of employment, in terms of foreign exchange earning and tax revenues. The contribution to the economy is huge. I think the challenge at both the central and the state level is that we still have a socialist hang-up, which comes from the Nehruvian era, which is to say that how can you have eyelids of luxury in a sea of poverty. So the worldview is still there that tourism is luxury. It’s changing a lot but hasn’t Tx hospitality

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All our properties reflect a unique aura Iinthink someit’s way the or theof level other. skills Everypeople that hotel has itsout come own USP. Five with, skills, star deluxe all types properties of skills; in the so heart of the technical capital city, skills, New Delhi – interpersonal Jaypee Vasant skills, soft Continental skills. and Jaypee Just what Siddharth, Jaypee graduates out Palace of the hotel, Hotel & Conventhe institutes tion is not Centre really is reflective up to the of Mughal mark and architecture then so it’s and opulence really human of India’s ancient resources history. issue.

TALKING POINT changed enough. We’ve done a lot at an industry level, to try and sensitize the government, but until the planning commission recognizes tourism as a huge economic activity, thing much can happen. And the biggest issue is that there is no strategic approach to travel and tourism development in the country. It’s very practical. It’s very sporadic. They think that because they have done an Incredible India campaign, you know, people are going to come. The reality is that there is no truth in the Incredible India campaign. Incredible India as it is put out and what you see as the reality when you come here is quite different. So you need a very strategic view. You need to have strategic development plans, master plans, and have an overall view to how you want to go by developing tourism.

the global economy and the Indian economy and continues to happen. The worry is when is demand and supply going to equal again and when will we go back to the 70% occupancy rates and healthy room rates. The second major change that is going to happen is that you have a proliferation of brands. Every conceivable brand you can think of will be in India or is coming to India or will be India. I mean, we have MGM Mirage, which I wouldn’t call obscure brands but are relatively unknown brands here, coming into India. With such a massive proliferation of brands, it’s going to be interesting to see how the consumer reacts and understands it. Do they understand the differentiation? I mean for example, if you take Starwood brands, there is a Westin, there is a W, there is a Luxury Collection, and there is St. Regis. How do you draw a distinction between those brands? Does the consumer really understand what brand stands for? My sense is that the massive Indian consumers are really price sensitive or driven by price, and location of course. So, they wouldn’t really care whether a brand has particular values or stands for something. If W stands for style, will they really go for that style or will they just look at the price? Indians are becoming a little more involved at gauging their choice of hotels, but it’s probably just the top 0.05% of the market. If you look at the whole of India, only 1% travels overseas, so obviously, it’s 0.05% of that who are sophisticated enough to understand differences between brands.

India has seen a lot of changes to overall hotel industry in India. What do you think will be next big thing to happen?

Yes, he is becoming far most savvy. He gets a lot of information from television and from the Internet. He knows his choices. He is demanding and he is very clear in his habits or what he expects and he is a very different animal from other travelers. So the Indian hotel industry has adapted and has to continue to adapt to that, to what they expect, to the consumer’s expectations.

I think the biggest thing, which is going to hit us and is hitting us already is the amount of supply. That’s a huge threat for all of us because it is eroding revenues, room rate, occupancy and therefore, overall profit and return on investment. And so, I think there is a lot of development that has happened and a lot that is happening. How much of it is rational and irrational is the question. Demand been a little bit easy for the last 2-3 years, given what’s been happening with Tx hospitality

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What are your views on the Indian traveler? Has he changed a lot; evolved further?

On a personal note, why choose to join this industry?

After I finished college, I wanted to go overseas to do an MBA. My dad was in hotels. He started with ITC Hotels then he started his own consulting company. So one of the programs I got from one of the leading schools was a joint program between the business school and the hotel school. I thought that sounded interesting, I can do a business MBA as well as a MBA in hotels. I then got what is called a Masters of Science in Hotel Administration. It was like an MBA in hotels but was very oriented towards consulting and corporate management. That’s how I ended up doing this. I guess what has kept me in the industry is that it’s very creative. I enjoy the creative part of it. I don’t enjoy the stressful part of getting things done in the Indian construction industry – that’s really difficult and something

I have to do now. But development is fun, and deal making is always fun. I think the biggest issue has been the passion. If you introduce a product into the market, which you believe is the right for the market, you look at the economy segment. Many people have got different interpretations of what the product should be for that market. If you look at Lemon Tree, they have a certain perception of what the market should be. Ginger had a certain perception. Keys and Duet Hotels have a certain perception. And I’m not saying it’s right or wrong. But they all Tx hospitality

started as something and have moved into a different directions. Others are taking international concepts and trying ways to retrofit them to India. Now have they got it right? They are changing the model to bring it into India, but will that work? The point is who is going to be right. We don’t know today. We will maybe know 5 or 7 years from now. So the thrill is in the passion of rolling out an idea and saying yes we think we are right. n

PHOTO: Hemant Rawat

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Demand been a Demand been a little bit easy for the last 2-3 years, given what’s been happening with the global economy and the Indian economy and continues to happen. The worry is when is demand and supply going to equal again and when will we go back to the 70% occupancy rates and healthy room rates.

HOTEL REVIEW

A Hotel Through

Innovation

Archetypal, stylish or modern. Bohemian, dramatic or even decorated in a style that captures the magic of a bygone era, boutique hotels are popular these days by travelers who seek hospitality experiences that are distinctive and clearly different.

his Le Royce is a boutique hotel centrally situated in the uptown Bund Garden Road area in Pune and commands an excellent locational advantage. As you step into this hotel, it is obvious that it is a customer-centric world of luxury, comfort, convenience, and efficient service. One of the first design-cum-boutique hotels in Pune, Le Royce seeks to be a trendsetter in Puneâ&#x20AC;&#x2122;s hospitality arena through innovation and excellence. This hotel targets both the business traveler and tourist looking for perfect calm and a rejuvenating experience. Itâ&#x20AC;&#x2122;s proximity to Koregaon Park, which is the central location in Pune for partyTx hospitality

ing, shopping and eating out, is a big draw with guests. The hotel has a white exterior and glass doors for an entrance lending it elegance and serenity. A unique multi-storied automated car parking system makes it easier for guests to bring in their cars. The reception is tucked away in the right and towards the left is situated their awardwinning restaurant called Soy. The waiting area is snug and perfect for short informal meetings. What it lacks in size, Le Royce certainly makes up for with style, flair and location. Service is unpretentious and discreet to make guests feel welcome and at home, all in all Le Royce has earned its place as one of the finest boutique

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hotels in Pune. The graceful, elegant décor in Le Royce will help to put you in a relaxed frame of mind. The accommodation is elegant as well as comfortable. This hotel is well equipped with excellent business facilities and highly personalized service. Le Royce Hotel has 30 guest rooms divided on three different floors divided into deluxe rooms which are spread over 260 feet (ideal for the day to day traveler), superior deluxe rooms which are larger than deluxe rooms with more spacious bathrooms and suites which have separate sitting areas for entertaining and bigger bathrooms as well as expansive wardrobes. Elegantly streamlined and minimalist, Le Royce Hotel’s guest rooms offer an urban retreat in one of Pune’s most sought-after, affluent neighborhoods. Luxurious rooms and suites offer comfort, state-of-the-art technology, and the finest amenities, ideal for anything from quick weekend trips to business travel. All thirty rooms offer facilities such 1 as flat screen televi-41100 , Pune d a o R sions, orthopedic beds, arden und G 289999 digital cable, movies on fried Chinese vegetables, stewed 261, B -20-66 Tel: 91 289800 6 -6 0 m demand, WiFi, gourmet rice with green chicken, prawns -2 o 1 9 .c Fax: ehotels leroyc mini bar, digital temperachilli garlic in chilli oil with dry s. 3500 @ R o f d n in a : Email single ture control panel, and a red chillies and garlic. For a res. 00 for y 0 c 3 n . a s p :R le occu personal safe. Le Royce has Tariff taurant that serves outstanding b u o d for always been very popular food, the dessert section is diswith guests owing to its appointing. Soy has an attached bar that warmth, great food, efficiency and serves quite a few wines as well as the regular personal attention given to guests. alcoholic and non-alcoholic beverages. Service is The hotel offers up two restaurants, Soy and informative, attentive and extremely prompt as Sundown Café. Soy won the Times Food Guide well as polite. award for Best Chinese Restaurant in 2011 and Sundown Café offers a panoramic view of is immensely popular with a lot of locals as well the Bund Garden area. The city skyline and as tourists. Soy also serves a lavish breakfast stars twinkling in the background create a Pune each morning with a combination of Indian and event setting that is unmatched. This is an ideal European cuisine. A restaurant with an unaslocation for intimate gatherings with a select suming contemporary decor and an interestingly guest list during any time of year. Whether its never ending menu, Soy is without doubt one workshops, meetings, training, brainstorming the best restaurant in Pune. The menu has a lot of sessions or any other activity that one wants to South East Asian preparations but it the Chinese organize, Le Royce Hotel guarantees a successful, that is the highlight here. There is enough to productive and hassle-free meeting what with a choose from for both lovers of meat and vegetarrange of chic, sophisticated spaces appropriate ians. Pick from healthy and light soups such as for a variety of events. Their catering and special the Chinese winter melon soup, steamed chicken events team can help you plan everything from meatballs and silk noodles and bean curd as well meetings and conferences to celebratory gatheras the favorites hot and sour, man chow, lung ings and seated dinners. The spacious 1500 sq fung and talumein. When it comes to appetizers, feet banquet facility can accommodate up to 150 one can choose from both Cantonese and Sichpeople. The highlight of ‘Alpha- Beta’ is that this uan. The dumplings (sui mai) whether vegetable, space can be used as a single unit or it can be seafood or chicken are sumptuous and are a must conveniently partitioned into two independent try. The Peking duck is served with wafer thin halls, each with its separate Reception Desk and pancakes, plum sauce, Hoisin sauce and shredFood Counter. The hotel also has a basic gym ded spring onions. Other specialties include the for those who can’t afford to miss their regular corn curd in Schezwan sauce, gin chicken ball, workouts. prawns with a variety of sauces such as Shanghai/pepper salt/green pepper/chilly wine/ n Text: Jyoti Balani sesame, the pomfret in black bean sauce, stir n Photographs: Courtesy Le Royce, Pune

yc Le Ro

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What it lacks in size, Le Royce certainly makes up for with style, flair and location. Service is unpretentious and discreet to make guests feel welcome and at home, all in all Le Royce has earned its place as one of the finest boutique hotels in Pune.

hotel TRENDS

Bedside at Four Seasons Hotel, Mumbai

Dressed for

Success

It’s one of the first factors that can impact a guest’s impression the minute they step onto a property. As the hospitality industry becomes increasingly competitive and hotels compete for guest loyalty, a unique uniform may just the best way to make a statement.

he guard that opens the car door, the receptionist who checks you in, or a chef who asks you how the meal was. Needless to say, you would never ask the man wearing a bellboy uniform to make you a Crème Brule or the man in a white chef coat to help you with your luggage. Like all professions, hospitality too has its uniforms that automatically program us to expect something. When a young woman wearing a crisp navy suit, smiles and greets you at the reception, you’re automatically impressed and subconsciously your appreciation of the hotel rises. It’s what we expect of hospitality – the crisp, clean and efficient service that begins simply in the way the staff looks. Walk into the Imperial hotel in Delhi and you’ll not forget the two smiling women in white uniform who greet you as you enter. With the appearance of a staff as a direct representation of the business itself, the image alone sets the tone for what a customer can expect next. And there’s only one chance at first impressions. As a customer, you want to be wowed when you first walk in and uniforms are extremely well at doing this so it’s understandable why some hotels go to such great lengths to make that ‘wow’ uniform. According to Bangalore-based image consultant Lata Goenka-Kedia, “The image and branding of a hotel is of utmost important and uniforms play a vital role in this. Apart from the interiors, facilities and service, the uniforms and how they are perceived speak volumes about the hotel’s values and their positioning. The uniforms help to set the mood and tone of the hotel’s own personality. For example, it can be confusing if you walk into a beach resort and see the hotel staff dressed in ornate, silk sarees! You are more likely to see them in cottons and brighter more refreshing colors as it reinforces the style of the hotel and the vacation they want you to experience.” At the Imperial though the original uniforms were designed long ago, they’ve since been adapted to suit current Tx hospitality

trends. Garima Nagpal, Executive Housekeeper, The Imperial New Delhi, explains, “A series of designers and production houses are used and collaborate with me to design the uniforms keeping the ambience and style in focus. And there Shasha nk Jais wal is a concept behind it. Let us take the newly opened spa for instance. The concept was to create a look of serenity with an Indian touch, using a strong motif from the spa space. The white uniform of the masseurs depicts this beautifully with a white kurta and the strong maroon embroidery running down the back, every easily recognizable as the auras of the body. Another example is the doorman who wears a striking regimental ensemble, very Indian, very Imperial, and as the first contact for the guest, very imposing.” The uniform concept is especially interesting in a chain brand such as Sarovar Hotels & Resorts, where its hotels are spread out throughout the country. Designed by Payal Jain, their uniforms are semi-formal and distinguished department-wise. Explaining the concept behind it, Rita Chaudhry, Corporate Housekeeper, Sarovar Hotels & Resorts, says, “We kept in mind the various locations where Sarovar Hotels are present and accordingly chose well breathing fabrics with light colors. We’ve opted for printed fabric for the first time.” And although, Hotel Hindusthan International in Kolkata conceptualized their uniforms with inhouse designers, three important points were kept in mind. Shashank Jaiswal, Front Office Manager, Hotel Hindusthan International Kolkata, explains, “Firstly, the uniforms had to look smart because first impressions are vital. Secondly, they had to be comfortable to work in and also easy to maintain. And lastly, they had to not only represent

33 august - september - OCTOBER 2012

Rita Ch

audhry

Apart from the interiors, facilities and service, the uniforms and how they are perceived speak volumes about the hotel’s values and their positioning. – Lata GoenkaKedia,

hotel TRENDS

The white uniform of the masseurs depicts this beautifully with a white kurta and the strong maroon embroidery running down the back, every easily recognizable as the auras of the body. – Garima Nagpal

our organizational culture but also match the decor. We have recently redesigned the uniform and do so every two years. This adds freshness to the work environment and helps us stay ahead of the times. Very little changed for the men, with a change in color and design, but the women’s uniforms changed a lot. We migrated from a saree to an achkan. While both are very Indian, the latter is a little easier to work in.” Even within a hotel uniforms tend to vary. At Imperial each area within the hotel has a distinct uniform in keeping with the design or theme of the space. “Thus, a bar and a bellboy have different uniform most suited for their work. Even our gardener has a uniform that keeps him comfortable during his outdoor work. And the kitchen chef carries an out size apron that covers almost all of him and often requires to be changed,” says Nagpal. At the HHI Kolkata the uniform varies primarily from department to department. “For the junior staff up to supervisors we have a black Prince Coat (Bandh Gala), which has a maroon piping around the collars and the same piping covers the entire front opening of the coat. This is paired up with black trousers. The ladies have a maroon raw silk coat, which falls all the way till the knees with gold etching in the collar area and is fitted around the waist. This is also paired with black trousers. For Duty Managers, we have a black suit, where the jacket collars and the opening are bordered with a maroon piping. This is matched with a tie and white shirt,” describes Jaiswal. Similarly, Imperial also varies its uniform with staff seniority. “Various levels wear different designs. Often it may just be an embellishment on the cuff or shoulder or a different color. It may be a more formal suit and tie. In each area, a sense of seniority is created so that guests can also identify who is the person in charge,” adds Nagpal. And although Goenka-Kedia suggests that it may be a good idea for a hotel to create uniforms for each level of seniority, she claims it’s important to maintain consistency. “A great way to do this is to create a central theme and work around it. This could be a color or a motif. Variations in the design can be used to distinguish between the roles, whilst keeping the overall image and branding, strong and consistent. It is always a good idea to create a distinct Tx hospitality

look for different roles. It not only makes it easier for guests to know whom they are communicating with, it also creates a certain level of pride and may work as a motivating tool for staff members,” she says. And as the perception among guests is often that uniforms make those who wear them seem to be an actual and seamless part of the establishment, an ingredient of the whole service package as the menu, the amenities and the buildings and grounds themselves, Goenka-Kedia believes a uniform should reflect the image, style, decor, or the theme of the hotel. And what also determines a uniform is the climate and location of the hotel, the ease of movement required by the staff and the ease of keeping it clean. She adds, “A well designed, wellworn and stylish uniform shows that the hotel prides itself on excellence and wants its guests to experience only the very best. The staff too will feel a sense of pride and responsibility if they like the uniform. A traditional saree in rich colors may help to take you back to the heritage and history of India. A skirt suit with a trendy scarf may showcase modern India at its very best. The uniform can be a great way to communicate the style essence of the hotel brand.” And like any profession, uniforms also create a sense of uniformity for the team. “A uniform inculcates a feeling of pride and oneness. It raises the confidence level when one is turned out well, and also imparts the feeling that the company is looking after the individual,” adds Chaudhry. Nagpal also adds that as the staff wears their uniforms for a minimum of nine hours, it has to be comfortable and give them a sense of well-being. “It must create a sense of pride in their own image which carries on into the way they carry themselves and in their work. The lovely central corridor of the Imperial transform into a personal ramp as our girls walk down them in their beautiful sarees and smart uniforms,” she says. And as Jaiswal agrees that the correct uniform is extremely important for any hotel staff, he puts it simply, “The uniform is the pride and joy of the staff. It’s been observed that a smartly dressed

34 august - september - OCTOBER 2012

associate is more inclined to give an enhanced quality of service, as there is a lot of internal pride that a crisp uniform brings to them. A uniform affects the employee morale, confidence, and their belongingness with the brand in a positive way. Ultimately, all these ingredients are the recipes for great customer service. Uniforms attaint great importance vis-à-vis the hotel’s guests too. The old saying, ‘dressed for the occasion’ comes to life. An approaching guest, on seeing a bright smiling well groomed and dressed associate, is instantly made to feel that they are in a hotel, which has quality. On seeing the crisp look, the guests are comforted that the person behind the counter is professional enough to handle their queries without the need for immediate escalations.” And as a uniform says: teamwork, cleanliness, efficiency, order, service, style and quality; people notice. It affects their perceptions and hence, their decisions on where to stay and where to eat. Nagpal also believes a uniform exudes personality to the establishment. “Imagine checking into a hotel and being greeted by a dowdy receptionist. Next, imagine signing Tx hospitality

your registration form with one wearing a well starched, form-fitting coat with a strikingly textured tie. Or imagine being served by a waiter in a crisp white uniform with a bowtie or a bearer who cleans your room, presenting himself in a spotless clean outfit. The check in experience becomes more pleasurable, the food being served becomes more appetizing, and it makes you happy that the hotel is really following hygiene standards while cleaning your room. A uniform is a very important part of the whole set up and atmosphere of any place. A clean, well-fitted and in excellent condition uniform helps the guest to feel at ease but should not be so overbearing that the guest fells underdressed or so casual that it denotes an uncaring attitude. Here, the uniform manual is one of the most important books of the housekeeping department and gives all the details of fabric, color and design and is the bible I refer to for all details,” she concludes. Reshma S Kulkarni (Hotel Hindusthan International, Kolkata & Lata Goenka-Kedia) and Meghna Bhaduri (The Imperial, Delhi & Sarovar Hotels & Resorts)

35 august - september - OCTOBER 2012

It’s been observed that a smartly dressed associate is more inclined to give an enhanced quality of service, as there is a lot of internal pride that a crisp uniform brings to them. – Shashank Jaiswal

HOTEL REVIEW

A Refreshing

Stay

Ranked as No. 3 of the 55 hotels listed on Tripadvisor for the city of Chandigarh, Lemon Tree Hotel Chandigarh is the first property the brand offers in the city

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f you’re looking for a clean, efficient, budget, but safe place to stay in Chandigarh, Lemon Tree Hotels offer up a brilliant option – the latest addition to their chain of hotel across the country. Located in the Industrial Area Phase I of Chandigarh, just the sight of the hotel offers comfort and safety among the line of construction happening around it. Standing 6-floors tall, the hotel has everything you can expect from a branded hotel. And the experience begins as you drive up. Although you might need to park your own car, it isn’t too much of a bother as the ground floor is dedicated only to parking and the hotel actually begins on the first floor. At the entrance, a smiling guard is only be to happy to help if you have lots of luggage, while he calls a bell-boy-cum-receptionist to guide you upstairs to the first floor for a fast and painless check in. This first floor also houses the hotel’s restaurant and bar lounge you can visit later. As you’re shown up to your room, some might find it a tad small, but it’s neatness and the efficient use of space makes it most attractive. There’s a stylishly aesthetic use of bright green, yellow and other vibrant colors in the room, to give it the signature ‘Lemon Tree’ look. As you enter, there’s a large cupboard spacious enough for you to hid away your suitcase and also includes an electronic safe. As the room opens up, there’s a large, very soft and comfortable bed with an orthopedic mattress – something you’ll be grateful for once you’ve had a wonderful good night’s sleep. And for those who would like to work, there’s a full-sized work desk in one corner with an ergonomically designed executive chair and a telephone that allows you to have global direct dial and voice mail. Across the bed is a huge LCD TV where you can enjoy all your various channels and a mini-bar with two complimentary bottles of packaged drinking water that are replenished daily. There’s also a tea-coffee maker and a full-length mirror. Along one side of the bed, near the windows that are vacuum-sealed, Tx hospitality

double-paned for noise reduction and opaque to provide total blackout, is a comfortable sofa and tea table. So, in case you require it these are shifted to accommodate an extra low-leveled bed. On the other side of the bed is a door that opens up to the bathroom. It’s compact but fitted with everything you may need in the next few days. And instead of bothering you with ripping packages and squeezing tiny bottles, the hotel has fitted large disposal bottles filled with body wash and shampoo in the shower area for your convenience. While the room has high-speed Wi-Fi, only 30 minutes are complimentary per day. The hotel has 81 guest rooms – 28 superior rooms, 51 executive rooms, and one studio room and a suite, both with separate sitting areas. The hotel also offers a separate ladies floor with a range of in-room amenities especially designed for lady travelers. And in an effort to accommodate everyone, the hotel also has a specially designed executive room and bathroom for physically challenged guests. Once settled, explore the hotel, there are a couple of things that might interest you. If you’re hungry for food or entertainment, the hotel has something for you. On the first floor, there’s the restaurant Citrus Café and Slounge, the recreation bar and lounge. Set as a coffee shop, Citrus Café offers a menu that offers an eclectic all-day dining menu that includes Indian, European, American and pan-Asian cuisine. There’s also an á la carte and buffet breakfast that’s available from 7 am to 11 pm, for those who might like to take it a

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Although some might find the room somewhat small, it’s neatness and the efficiency of space usage is perhaps what’s most attractive. All the rooms are stylishly aesthetic with uses of bright green, yellow and other vibrant colors, giving its signature Lemon Tree look.

HOTEL REVIEW

On the first floor there is Citrus café and Slounge, the recreation bar and lounge. Set as a coffee shop, Citrus Café offers a menu that offers an eclectic all day dining menu that includes Indian, European, American and pan-Asian cuisine.

Single (in Rs)

Double (in Rs)

Type of Room

Standard Room

4,000

—

Single bed • Compact room • For single occupancy only

Superior Room

5,000

6,200

Well sized • King/Twin beds

Executive Room

5,000

8,200

Large room • King/Twin beds

Studio Room

10,000

11,200

Large room with a King bed and a mini kitchenette

Executive Suite

12,000

Separate sitting room • Microwave • Bathtub • Airport transfers included

little easy. The kitchen at Citrus also looks after the 24x7 room service, so if you’re hungry at 2 in the morning, all you need to pick up the phone and order and it’ll be delicious. Just next door to Citrus is Slounge, a bar and lounge where you can sink into comfort, have a go at the Playstation, enjoy a game of chess, or try your hand at a game of pool. There’s music and a bar that can cater to almost all your whims. The decor is cozy but jazzed up with a dramatic fiber-optic light instillation. Here too you’ll find a few pan-Asian and international dishes to snack on while sipping your drink. On the top floor of the hotel there’s a small but well equipped gym, which has two electronic treadmills with heart-rate sensors, built-in fitness programs and calorie counters, an aero cycle, a single-station multi-gym and free weights. There is also a mini-spa and a small open-air rooftop pool, which is great of you have kids. And if you’re all about business, located on the floor below is a business center designed as a minioffice, that has a printer, scanner, photocopying machine, facsimile machine and two workstations with TFT screens. The hotel also offers a 673 sq. ft. of flexible space for a range of business meetings and corporate conferences. The meeting room comes fully equipped with a array of ameTx hospitality

nities, including high-speed Wi-Fi net access, a surround sound system, a built-in LCD projector with screen, large screen television with attached DVD player and a flip chart and white board. Additional audio-visual aids can be arranged with 24 hours’ notice. As a conference hall, it can that can seat up to 50 people theater style, 26 people classroom style and 22 people U-shape. And while you’re walking around exploring the hotel, stop, look down and you might just see a little caricature. These are scattered all over the hotel, there’s even some as place mats while you dine or as framed baby tees with smart one-liners as you walk the halls. They are the brand essence of the Lemon Tree brand and will definitely make you laugh. This lightheartedness will follow you through you stay. It’s in the design, the service and staff. Here the staff definitely deserves a mention. There aren’t many as they double up as receptionist or concierge to help you with anything else you may require, but they are friendly and efficient. Just about 15 minutes from Chandigarh Airport and 10 minutes from Chandigarh Railway Station, this hotel definitely scores if you’re looking for a clean, affordable and efficient hotel on your next trip to Chandigarh. n Text: Meghna Bhaduri

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Weekend

Getaway

Rest and Escape from reality is just a short drive from Mumbai. In the soul-soothing ambience of Aksa beach lies The Resort, a luxurious getaway located within the city, yet away from its chaos.

ucked away on the Aksa beach in Malad, a Northern suburb of Mumbai, a few kilometres away from the city and 26 km from the international airport, is The Resort, Mumbai’s ideal ‘getaway’ destination. Given its location and five star amenities, it is not surprising that most people opt for this Tx hospitality

39 august - september - OCTOBER 2012

Weekend

Getaway place and more so, when an irresistible monsoon package is on offer till September 30. We too set out to explore the monsoon package and its offerings. The location of the hotel is a huge plus. Not too far away from the city and yet in a scenic location. Surrounded by the beach and the lush greenery, it is a sheer delight to be there. One can actually rejuvenate oneself after a quiet weekend spent here. Monsoons in Mumbai are a time to celebrate. Watching rain trailing down your windowpane can be so soothing. And if it’s from a sea-facing

Tx hospitality

room at The Resort, there’s nothing more you can ask for. After an enjoyable drive through lush greenery, a simple but elegant lobby beckons you. The check in is a quick and smooth process. Polite staff leads you to the other building with rooms and restaurants. Each room spells comfort and indulgence for the guest. ‎Designed in a contemporary style, the hotel currently offers tastefully decorated guest ‎rooms, which provide all the comforts of home. The green colour scheme is in keeping with the restful experience the Hotel provides. The wooden furniture adds to the elegance. One already feels relaxed, upon entering the cosy yet spacious room. The F&B under Executive Chef Arun Sonawane is the definite strength of this hotel as it caters to every palate. The buffets at breakfast, lunch and dinner are a sumptuous spread with a vast array of non-vegetarian and vegetarian dishes. Live counters for dosas, pav bhaji, eggs to order, pastas, further add to the culinary experience at High Tide. What’s nice is that there is no repetition of dishes and throughout one’s stay

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one can enjoy different kinds of dishes. The fish delicacies are particularly worth mentioning and must be tried. For those not wanting to opt for the buffet can go for the many a la carte options. One can enjoy a snack or a quick meal at the vibrant Bay Watch, the 24-hour coffee shop, which overlooks the sea and offers a panoramic view. It’s ideal to be sipping mocktails soaked in the cheerful ambience of the coffee shop. And a prompt service and alert staff makes dining even more pleasurable. Also, the complimentary vegetable pakoras and masala chai in the room on the day of arrival is a real treat, especially during the monsoons. The spa at the hotel offers unique signature treatments such as aroma therapy, Swedish massage, and Kerala massage. The spa features a dedicated reception with polite and helpful staff manning the counter. One can select one’s treatment with the able assistance of the staff. The treatment rooms, including rain showers, sunken Jacuzzi tub and a steam room, which are a place for pure indulgence. The Kerala treatment we selected was especially rejuvenating. The therapist was well trained and deftly applied pressure, soothing our tired nerves. An hour later we emerged, relaxed and recharged. The bath with the special Kerala powder helps remove the oil from the body and leaves your skin glowing, while a cup of herbal tea further ensures the right balance in your body. The swimming pool is a tad small for a proper Tx hospitality

swim but perfect to laze around in or play with the family. And the green lawns, which offer ample walking space and play area for kids, is a delight. One can sit on the swings in the garden and stare into the sea. Doing nothing is the best part of being at The Resort. The Monsoon Package is truly a value-formoney offer. It includes a stay in the sea facing room, a welcome thirst quencher, and complementary buffet breakfast and dinner at the Baywatch coffee shop. One can also use the cardio weight room, steam room and Jacuzzi at Bodyscape, the fitness centre and spa, as part of this package. It’s a real steal at Rs. 3,250 per person per night on twin sharing basis in a standard room or Rs. 3,500 in a deluxe room. And that’s not all. One can also avail of a 15% discount on all F&B and body and beauty treatments. The package also offers you free use of billiards and Squash, and entitles you to the facility of the exclusive children’s play areas – Goofy Park and Kiddies Playroom. So children can have a great time while adults relax. A stay at The Resort is thoroughly enjoyable and it’s great that it’s not too far, so you head back for another relaxing weekend sometime you need it. It’s truly a home away from home. Efficient, affable staff, good amenities, delectable food and of course its location, make a stay at The Resort an unforgettable experience. n Text: Mini Ribeiro n Photographs: Courtesy The Resort

41 august - september - OCTOBER 2012

green lawns, which offer ample walking space and play area for kids, is a delight. One can sit on the swings in the garden and stare into the sea.

kick off

Largest IBIS

Hotel Opens in Navi Mumba

BIS – Accor Group economy hotel brand – recently announced the formal launch of the largest hotel in Turbhe, Navi Mumbai. With 196 rooms IBIS aims to attract business managers and executives traveling into Navi Mumbai. IBIS Navi Mumbai is set up at a capital investment of between Rs. 100-150 crores, located on the Thane-Belapur Road at a major junction just 10 minutes from business areas of Vashi, Mahape and Belapur. Key features of an IBIS experience include anytime check-in by guests, a 3-shift buffet breakfast starting from 4 am-7 am, 7am-10 am and 10am-12pm. A unique concept introduced for the first time is 15-minute nonsatisfaction guarantee wherein if a guest faces a service issue and it is not addressed within the stipulated 15 minutes, the stay is complementary for the guest. On the occasion of the announce-

Tx hospitality

ment, Maverik Mukerji, General Manger, IBIS Navi Mumbai stated, “At Ibis we believe in delivering an experience of a luxury hotel services at an affordable price. We have already started receiving queries and are confident of achieving our target in the stipulated time frame. Owing to the robust commercial activity in Navi Mumbai there is considerable demand as business travelers have become cost and quality conscious. Navi Mumbai is a city with a tremendous potential for growth due to availability of commercial and residential real estate at relatively lower prices as compared to neighboring Mumbai. Despite the times we find ourselves in, Navi Mumbai is poised for a meteoric rise in terms of hotel demand, the proposed SEZs and MIDC areas being the chief drivers. Our easy accessibility acts as advantage in this highly competitive market.”

40 July 2012

The Leela

To open South India’s first sea-facing Palace Hotel

BIS – The Leela Palaces, Hotels and Resorts is slated to launch The Leela Palace Chennai, the region’s first sea-facing modern Palace hotel spanning six verdant acres with magnificent views of the Bay of Bengal. In close proximity to the capital’s business district, the 11floor, 326-room property, seamlessly combines the architectural opulence of the Chettinad dynasty with the largest guest rooms in the city. Stateof-the-art facilities, finest dining concepts and a dazzling collection of renowned contemporary art and artisan craft makes the hotel one of the most luxurious landmarks in South India. Designed by the internationally acclaimed architects Smallwood, Reynolds, Stewart, Stewart & Associates, Inc, USA, The Leela Palace Chennai is strategically located on the prime real estate site of the Adyar Seaface. The Palace offers lavishly appointed suites, exclusive services for corporate high-flyers, palatial spaces for meetings, conferences, and private celebrations, fine dining from around the globe, an award-wining spa, an ultramodern fitness retreat and a spectacular 25-meter swimming pool. Rajiv Kaul, president of The Leela Palaces, Hotels, and Resorts said, “The Leela Palace Chennai symbolizes the spirit of Chennai which has rapidly evolved into a global business and technology hub, while deeply rooted in traditional

culture, music and heritage of South India. This Palace property will raise the bar of luxury hospitality in the region and provide a worldclass destination for discerning travellers as well as city residents.” Inspired by the grandeur of Chennai’s famous Chettinad Palace, the rich, historic design of the hotel adorned with art and artifacts created by some of the most renowned artists in India imbues it with a deep sense of place. The highly stylised guest rooms are the largest in the city and each floor is intelligently designed to accommodate rapid advances in technology. Every room is equipped with the most advanced digital and technology services - 42-inch Sony LCD TVs, Bose sound systems, iPod docks and high speed Wi-Fi internet access.

C P Krishnan Nair Chairman The Leela Palaces Hotels and Resorts and Madam Leela Nair lighting the lamp at the pooja at The Leela Palace Chennai

Keys Hotels

Offers 6 New Properties

eys Hotels, the mid-market brand of Berggruen Hotels, has expanded its boundaries by signing 6 new properties – Keys Hotel Rosewood in Mumbai, Keys Hotel Cypress in Pune, Keys Hotel City Park in Amritsar, Keys Resort Ronil in Goa, Keys Resort Albertsville in Alibaug, and Keys Hotel Ajnara in Noida. On successfully establishing their presence across the country, Sanjay Sethi, Managing Director and CEO, Berggruen Tx hospitality

Hotels stated, “We are proud to announce the addition of 6 new properties to the Keys portfolio, with the recent signing of management contracts. We expect to leverage our strong domain knowledge, widely appreciated and efficient product concept, distribution channels, reservation systems and our robust employee talent pool to create and develop value for owners that entrust their hotels in our able hands.” The Company has recently upped its target of hotels by 2015-16 to 50 from the earlier target of 42.

43 august - september - OCTOBER 2012

kick off

DoubleTree

by Hilton

Increases Presence in India

ilton Worldwide has launched the newly-renovated, upscale, full-service DoubleTree by Hilton Goa-ArporaBaga, the third DoubleTree by Hilton hotel in India on August 15, 2012. Ensconced in a quiet setting, the 104-room hotel is located centrally just a few kilometres from the picturesque Baga and Anjuna beaches and in the heart of the popular shopping, dining and entertainment districts. The Saturday Nite Bazaar and Splash Water Park are both within walking distance from the hotel, and the Anjuna Flea Market is also close, making the hotel a comfortable and convenient base from which to explore the breathtaking coastline of North Goa. Formerly known as Riviera De Goa, DoubleTree by Hilton Goa-Arpora-Baga will mark its new affiliation with a range of refurbishments that include refreshed guestrooms and public spaces, extensive landscaping, a new business center, up-to-date technology and an enhanced dining experience that will encompass the new restaurant Flame,

which will offer an extensive menu of Goan, Indian, Chinese and Italian delicacies. Owned by Riviera De Goa Resorts and Hotels Private Limited and managed by Hilton Worldwide, DoubleTree by Hilton Goa-Arpora-Baga will feature spacious and comfortable guestrooms, most with a private balcony or patio and an expansive lagoon or pool view. All guestrooms will be equipped with wired and wireless internet access, HD LCD satellite television, electronic safe, refrigerated private bar, in-room tea and coffee making facilities, radio alarm clock with MP3 player connection, iron and ironing board and a refreshing collection of Crabtree & Evelyn citron bath and body products. Additional amenities will include 24-hour in-room dining, laundry and concierge services. In addition to Flame, dining options at the hotel will include Caffeine, an all-day cafĂŠ that will serve a range of patisserie items, light snacks and freshly brewed tea and coffee. CoBar is the poolside bar and restaurant offering light snacks and beverages.

Louvre Hôtels

Group

Announces Opening of ‘Royal Tulip Navi Mumbai’

ouvre Hotels Group, affiliate of Groupe du Louvre, has announced the opening of its first ‘Royal Tulip’ in South Asia, Royal Tulip Navi Mumbai, in partnership with city-based Concrete Builders. The opening of this hotel introduces the Royal Tulip brand of Louvre Hotels Group to one of the largest planned cities in the world, Navi Mumbai. Catering specially to the Corporate and Business travelers, Royal Tulip Navi Mumbai is centrally located in Kharghar, Navi Mumbai, and about 40 Kms from Mumbai International Airport and just 2 kms from the upcoming International Airport. Navi Mumbai’s first 5 Star Luxury Hotel is built to capture the essence of city’s rich and diversified culture. Inspired by Louvre Hotel Group’s hospitality expertise, Royal Tulip Navi Mumbai offers its legendary service, luxury amenities, finest range of cuisines and recreation options that are superlative in class and beyond compare. In an ambience steeped in history and complimented by the richness of culture, Royal Tulip Navi Mumbai is set to bring customers, world-class luxury with the warmth of Indian hospitality. Royal Tulip Navi Mumbai stands tall on its architectural features and demonstrates a fine blend of European and Indian sensibilities. The distinctive two giant towers that dominate the façade are perhaps the most prominent feature of this luxury hotel. Vimal J. Singh, Managing Director - South Asia, Louvre Hotel Group said, “Navi Mumbai is being well developed as an extension of our commercial capital. Royal Tulip Navi Mumbai is just about 2 km from the upcoming International Airport. We are confident that the upcoming international airport at Navi Mumbai would have global visibility and thus, we see tremendous potential. These new hotels will provide the travelers with more options to experience luxury. We are very bullish on the Indian market and are aggressively looking at developing Louvre branded hotels in India. We are a long term player and looking at long term Tx hospitality

associations in the Indian Market.” A stunning addition to Royal Tulip global brand portfolio, the hotel encompasses 97 rooms, each exuding an ambience that is steeped in rich classical décor and, includes plush international amenities such as BVLGARI accessories, Frette Bed & Linen, and much more. The Luxury Hotel also features six theme suites that recreate the splendor of Royal Dynasties in their stately rooms. These include The Mughal, The Rajput, The Maratha, The Pallava, The Maurya and The Nizam. Dining options include Mukammal – a specialty Awadhi cuisine restaurant, Kahwa – the coffee shop inspired by the traditional elixir of Kashmir, Pakistan and Afghanistan, Kahwa, The Connoisseur Lounge – for the aficionados of fine spirits, The Plunge – the poolside space for the perfect party at night. And beside adequate banqueting space, a health & fitness space, and limousine service, it is the first hotel in Navi Mumbai to introduce pet services, which includes pet welcome kits, pet menus, pet walking service as well as pet sitting services.

45 august - september - OCTOBER 2012

Vimal J. Singh, Managing Director South Asia, Louvre Hotel Group and Mr. Suresh Wadhwa, Chairman, Concrete Builders at the launch of Hotel Royal Tulip

Twin Cities

eplacing a star as huge as Akshay Kumar is a hard nut to crack. And much to everyone’s disbelief a meek looking simpleton, sans glamour and arrogance won the hearts of all of India. Yes, we are talking about the ever-so-charming Chef Vikas Khanna, one of the judges and host of ‘Masterchef India’ Season 2. Whether the humble and demure Vikas Khanna or the Masterchef of Junoon Hospitality, dimensions to his personality are immense. A popular chef in the West, Vikas Khanna has his roots in the hinterlands of Punjab. Coming from a middle-class family, Chef Vikas Khanna’s greatest ambition was to own a chole bhatura ki dukaan. He started with a small chole bhatura eatery not knowing Destiny’s greater plans. Culinary skills and the penchant for food was something he inherited from his grand mother. A restaurant owner and chef serving the most delectable chole bhatura since 1994 in and around Amritsar without any formal training was a testimony to his innate qualities. “However, life had bigger plans and I was meant to be where I am today. My uncle insisted I join a catering college and so I landed at Manipal University where I pursued Hotel Administration.” Masterchef may have be his route to fame in India, but the passion for food had incarcerated him since childhood. “I was born with it. I would run after school to the langar so that I could cook. I began as a helper to my grandmother and it was her belief in me that has made me what I am today,” says the young chef from Amritsar. Potential of a prodigy was not unseen and his college Dean was quick to recognise it. He motivated Vikas to unleash his potential talent. “Although I faced many difficulties like language barriers, as I could not speak English as fluently as my classmates, but

From Amritsar

to NYC

A village simpleton and a true Punjabi at heart, this dashing lad has charmed the hearts and stomachs of many with his culinary expertise and passion.

Chef Vikas Khanna with US President Barack Obama and First Lady Michelle Obama

my food could communicate with my audience,” says the proficient chef, as he believes food needs no language. From Amritar to Manipal and then straight to New York, Chef Khanna was going places. The whole world was looking West, and NYC was seen as the hub of international migration. Swept with the tide or as Destiny’s child, he landed in the materialistic and consumer-driven city, totally juxtaposing his philosophical and modest being. From staying in shelter homes to washing dishes for a living, he had done it all before he made his breakthrough in the culinary world. Today, he owns one of the most popular Tx hospitality

restaurants in New York – “Junoon” – under Junoon Hospitality that simply translates his idea of spreading the passion for Indian food globally. “I don’t believe in hierarchal management, profit margins or effective management practices. All I know is I can cook well and that my food should bring a smile to someone who eats it. My guest’s satisfaction is all that matters and this is clear to all my co-workers too. If you ruin my guest’s experience I am not going to spare you,” exclaims the composed chef, who believes in leaving all problems and ill feelings away from the kitchen. As he believes emotions influence food and that discipline is important as it structures emotions

47 august - september - OCTOBER 2012

“Every time I look at the Himalayas I feel intimidated”, says chef Vikas Khanna who believes that caste, creed, power, money or any other determinant does not make any human big or small.

Twin Cities

“I not only serve food I serve memories. It cheers me to see someone’s face lit up as they eat my daal and think of their mother back home.”

and defines skill, technique and more organization. “So my aim also remains that when you come to the kitchen, you need to keep your sorrows and pressures apart so it does not influence your food and what you offer! Just think of the guest and you’ll never go wrong,” advises Chef Khanna. If this wasn’t enough, he’s also author to ‘Return to the River’, a cookbook that took him over seven years to compile, embodies his journey across the Himalayan region, Nepal, China, Burma, Ladakh, Pakistan, and Afghanistan. He has traveled extensively to master their food and understand their gastronomical life. “Every time I look at the Himalayas I feel intimidated,” says Chef Khanna, who believes that caste, creed, power, money, or any other determinant does not make any human big or small. “From the selfless, humble roots of life in India to the materialistic means of New York, I have lived across the spectrums of life and emerged with a stronger belief in the principles of humanity and humility,” he adds. He learnt the value of food at a very young age. “There were times in my childhood when my mother could only afford aloo curry but she would still serve it with utmost love and energy, not letting us feel the scarcity of resources. Food, whatever it maybe, is food and hence, I can never disrespect it, even if I dislike something about it,” says Chef Khanna. Even today his meals consist of the basic dal, chawal and roti, as he believes in being healthy and not garish. “It’s necessary for a person working over 20 hours a day to not be obese,” says the health conscious chef. “Why do people always cry when they come to your restaurant?” his general manager once asked him and all that chef could simply say was, “I not only serve food, I serve memories. It cheers me to see someone’s face lit up as they eat my dal and think of their mother back home”. He is proud that he can recreate those magical memories for his guest with the magic in hands and the warmth in his heart. “I do not feel the need to come back to India as I am making my country proud even if I am far away from my motherland,” says the die-hard patriot. Life is simple and simplicity is life. Sometimes the smallest things in life can become the greatest memories and Chef Vikas Khanna personifies this thought. “My most memorable meal was the one I had at the langar in the Golden Temple of Amritsar, eight years after I returned to my hometown. The sight and aroma of that food is still alive in my heart. Similar, is the happiness on my face each time my mother makes the cat shaped Tx hospitality

pineapple cake I have cherished all my childhood,” reminisces the soft-spoken Chef Khanna, who believes that his mother an grandmother are the greatest cooks in the world in terms of taste, discipline, skill, technique, duty, compassion, and culture. There are distinct attributes in Chef Vikas Khanna and Vikas Khanna himself. Vikas Khanna is just a small boy from Amritsar, too ordinary and too modest. He would never dare to speak up and is always fearful, but what overpowers him is Chef Vikas Khanna’s power of potentiality and ambition. Chef Vikas Khanna is not scared to take leaps and does not live in the fear of not being accepted. In spite of these drastic differences what drives them both is the smile on the face of the person they feed. “I believe that there is an underdog in everybody and that it will take over the world,” says this small town-boy who made it big. n

Text: Mili Semlani

48 august - september - OCTOBER 2012

CafÉ Review

World on

a Platter

With a name as strange as Pico for a cafe, that carries the tag of serving you the best in world cuisine, this one does exceedingly well.

hat would you call a place that serves everything from a humble risotto to a tongue-twisting spanakopitas to a probably unheard of pissaladiere? Tough call, isn’t it? However, the owners have made the task simple by naming their swanky new outlet at Kurla Phoenix Marketcity short and sweet as ‘Cafe Pico’, so that patrons do not come with a preconceived idea of what to expect, but rather, go back satiated-ly dazzled with an array of much more than they could ever think of! Shakespeare couldn’t have been more right when he said ‘What’s in The Name?’ - for indeed, ‘Cafe Pico’, the colourful, Tx hospitality

little cafe tucked away in the humungous PMC gives little idea of the global delights it beholds, at first sight. This writer, along with her foodie friend-cum-artist-cumgourmet chef Ananya Banerjee, got to savour the aforementioned global delights; and suffice to say, it felt as if we did a world tour of two hours ensconced in those interestingly designed bar-stools! ‘Cafe Pico’ indeed does justice to its promise of bringing the world on

49 august - septmber - OCTOBER 2012

co i P e f a C

MarPhoenix i l, e v e L d roun aman Upper G S Marg, Near K i a B L m , u y it ), M b ketc , Kurla (W n o ti c n Ju 102000 : 022-25 oxir e b m u r N Contact al for two is app ohol me t alc u o h it Cost: A w s. 2,500 mately R o is apl for tw without a e m A : Cost 2,500 tely Rs. proxima alcohol

CafÉ Review your platter. You can spot dishes from Korea, North Africa, Nigeria, Greece and Bulgaria among others. From its vibrant decor, to the open kitchen, to the sheer variety of dishes on the menu – the cafe is a much-needed breakthrough in the culinary scenario of the city. Mumbai has a bevy of standalone restaurants serving international cuisines like Japanese, Greek, Cantonese etc. However, ‘Cafe Pico’ brings some of the most unique dishes from far-out kitchens over the globe, under one canopy – thus making it a must-visit foodie haunt. We started off with a refreshing watermelon juice and orange-pineapple juice, which gave us a much-needed respite from the searing heat. Soon after, followed the unique Greek dish of spanakopitas, a mild-flavoured titbit made of feta cheese and spinach in a pastry. An interesting accompaniment was the Suya Chicken, a Nigerian dish flavoured with mild but savoury peanut sauce and peppers. Crisp, golden and thinly sliced French Fries made in-house, served with fresh, tangy in-house made sun-dried tomato sauce; Grilled Veg & Feta Sandwich with the bread made fresh in-house; and a very interestingly sour and spicy Raw Mango & Cumin Pilaf Salad made using chilli oil and bits of raw mango... Ahh blissful! Tummies groaning with this rich spread, we were almost thinking of giving the main course a miss; when the heavenly fragrance of Spicy Mozambique Chicken made us reconsider the decision rather hastily! A tangy chicken preparation served on a base of tapioca taboulleh, this unique dish is a muchwanted spicy inclusion amidst a bevy of comparatively milder dishes. Yet another tempting choice was the Strangolapreti, a unique gnocchi from Italy made out of Parmesan cheese, bread and spinach. Delicately flavoured, the gnocchi’s texture had us swooning with delight! Such an amazing meal would have definitely seemed incompletely without a topping of dessert, right? So it is, that we dug into a sinfully rich Pavlova, replete with berries and whipped cream; washed it down with hot cappuccinos; and bade goodbye to Cafe Pico, promising to return again soon to taste some more global delights that Chef Nicole Gonsalves Pereira keeps adding to the menu. n Text: Reshma S. Kulkarni n Photographs: Courtesy Café Pico

Tête-à-tête A

t the helm of the delicious, novel cuisine at Cafe Pico, is a passionate and experienced chef who has trained under one of the best viz. Gordon Ramsay! After having studied and worked in India, Nicole went on to specialize in French cuisine at Le Cordon Bleu in London. She has worked with Gordon Ramsay at the Savoy Grill, and has separately worked at Rules, London’s oldest restaurant. A desire to create a ripple in gen-Y India’s evolving culinary scenario, brought Nicole back home; and soon, Cafe Pico beckoned. “Whilst deciding the menu of Cafe Pico, we were sure that it had to encompass global cuisine and that too, going beyond the tried and tested. Thus it is that one can find far-out cuisines like Nigerian, South American, Polish, Korean etc. on our menu. Today, India is opening up to a wide array of tastes and flavours. Gone are the days when only the conventional stuff – or at most, fusion food – found takers here. Nowadays, Indians are a well-exposed lot, who are game to experiment with the cuisine of the places they visit; and more often than not, they do like those cuisines, howsoever different it might be from the normal Indian fare. Recognising this evolving Indian palate’s need to taste similar cuisine on home turf, we decided to include unique dishes like Veg Empanada, Tenderloin Sliders, Shopska salad, Moroccan Aubergine Zalouk Sandwich and so on.” Ask Nicole if she had to ‘tweak’ the dishes to suit the Indian palate and Nicole says “Not really. We have retained the original flavours and people are coming back for more. I think, the conventional Indian fixation with spice is getting flexible by the day. Mild tastes are gaining acceptance in a large measure. Also, not all international cuisine/ dishes are mild. Something like a Spicy Mozambique Chicken also caters to the strictly-hot-foodloving clientele. African, Argentinean cuisine is much at par with what conventional Indians would enjoy.” From the footfalls so far, people certainly seem to have embraced the novel tastes. “We are having clients come back twice-thrice in a fortnight. They love the unusual selection and tastes on offer. The only grouse we’re hearing so far is the lack of too many options for vegetarians vis-a-vis those for non-vegetarians. We’re working to erase this grouse too” smiles Nicole, who places immense premium on hygiene, in-house created ingredients and perfection! Sounds quite akin to her mentor Ramsay? “Yes, I have ingrained these traits from him to a large extent,” admits Nicole adding, “Ramsay is a tough taskmaster, but once he realises how serious and passionate you

are about the profession, he can be the best teacher you could have asked for. Once he realised that I’m indeed serious about becoming a good chef, he put me in the hot kitchen where I learnt most of what I know today, and even a dash of bakery. It was a great experience working at a Michelinstarred restaurant – one learns a lot on the job at such places where the standards are sky-high in every respect.” Nicole’s expertise and insistence on perfection is reflected in the stringent standards that she has adopted at Cafe Pico. She insists on the herbs being cut finely and uniformly so that “each morsel tastes the same”; she made the kitchen an open kitchen so that hygiene standards will be adhered too and customers can be assured of the same; and is keen on making most possible ingredients in-house. “We make most of our dips, sauces, cheeses and breads in-house. It maintains the quality and taste much better that ways.” The lovely chef still remains something of a rarity in the field due to her gender. Commenting on this Nicole says, “Not so in present times. Nowadays we have lots of women coming in this field and also becoming hugely successful. Albeit when I was a rookie in 1997, it was a male domain and I faced stiff competition from my male colleagues who’d tell me ‘choodiyan pehenke ghar mein baitho’ (wear bangles and sit at home). It wasn’t easy for a woman to persist and become a chef then. One had to be really tough – physically and emotionally – to handle whatever jobs were thrown your way, and take all the jibes in one’s stride. Yes, it was challenging at that time, but on hindsight I feel that’s the best education I could have ever got,” says the lovely chef as she signs off hinting at a new venture brewing in her ingenious mind already.

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bar Review

f you’re one of those who stayed up late to watch the London Olympics 2012 and are facing withdrawal symptoms for sport now that it’s over, there’s a place you can go to recuperate and get your fill of the “sports” dosage. Located on what seems to be a different section of Ambience Mall in Vasant Kunj, the Underdoggs Sports Bar and Grill is a perfect getaway. From outside the restaurant isn’t much to look at, but once you open the doors a whole

new world opens up. Sprawled over 9,000 square feet of space that can cover 148, the bar offers a load full of things to do. But before you can get to those things, it’s the décor that draws you in. Designed by Kohelika Kohli of K2 India, Underdoggs’ decor and theme is chic with a cosmopolitan ambience. With each step something new is uncovered. Look up and you’ll see the flags of the world circling the bar, or the sports shoes hanging by their laces. Step closer around the bar and

sporty

Are you are sports fan? Are you blue that that Olympics are over? Here’s an option, visit the Underdoggs Sports Bar and Grill at Ambience Mall in Vasant Kunj in Delhi. It’ll distract you and fulfill your “sport” quota of the week.

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44 July 2012

you’ll be fascinated by the colorful wooden dolls pegged to a column or the selection of balls above the bartenders, all dressed as referees rushing to serve the next drink. Then there are the two huge box bags as you move to find a table that just call out to be punched – perhaps the best to get the edge off stress before you wind down with a drink. Sitting too takes a few minutes only because there are so many options to choose from. There’s the bar stools at the bar, the small circular tables with high chairs near the bar, the tables by the high action area next to the pool tables, or the quieter tables on the sides of the layout. But these options are available only if you’re early and the space quickly fills up as the night goes by. There are also two private lounges to choose from if you’re planning an exclusive party for an intimate group of 25-30 people. Once you sit down, you need to take a few minutes to go through the extensive bar and food menus. The food menu is quoted as “Great American Pub Food” and has smartly crossed European and Indian tones. There’s an extensive list of starters, accompanied with delectable upscale entrées. The menu seems endless and includes starters, soups, salads, burgers, sandwiches, sizzles, skewers, pastas and pizzas. Try the Garlic Chilly Prawns served with homemade cocktail sauce, the Calamari Salt ‘n’ Pepper Seared served with basil mayo, the Tender Gaulouti Kebab Canapes, the Grilled Sea Bass marinated in olive oil and fresh herbs with Lemon Caper served with stir-fired vegetables and mash potatoes, or any of their gooey cheesy pizzas. There’s also Sea Scallops with Crispy Pork Salami Kimchee Lemongrass Butter and Southwestern Chicken Quesadillas. Or try the exuberant range of chicken wings. And if gourmet is what you’re looking for they have it with dishes like the Chicken Tikka Roulade with tomato butter sauce and Lamb Steaks with wild mushroom and Tequila sauce. And if you still have space try some of their desserts like the Tiramisu and the Vanilla Crème Brulee. The menu has also been conceptualized keeping everyone in mind, acting as an ideal place for families to come and visit during daytime. There’s even a page dedicated to kids. But the bar comes alive at night with its wide selection of draft and bottled beers from around the world and a very wide variety of cocktails, shooters, martinis, whiskies, liqueurs, and even a section of hot drinks. There are of course fresh juices and smoothies for those who don’t want to divulge in alcohol. But if you do, try their signature special mixes all with sporty names like the Hattrick, an intense mix of Absinthe and Beer, or the unusual Burn Off that combines traditional Beer with Tobasco, Soya Sauce and Black Pepper. There’s also the originals for those who feel less adventurous like the Cosmopolitan, Long Island Iced Tea or Bloody Maria. So as you wait, you can decide which sports entertainment options to dabble. There are pool tables, shuffle boards, dart boards, Foosball, table Tx hospitality

The Underdoggs Sports Bar and Grill

F 38, Level 1, Ambience Mall, Vasant Kunj Tel: 011-40870701, +91-981870006 Timing: Noon to 1 AM Cost: Approx Rs. 2000 for two (with alcohol) Buffet Dinner: Rs.799 + Tax (Monday) Happy Hours: Noon to 7 PM (1+1 on IMFL), 10 pm to 1 am (1+1 on IMFL) tennis, beer pong tables, boxing bags, an interactive Video Gaming Zone with the PS3, Xbox, Nintendo Wii, and over 40 HD TV’s and four giant size projector screens for live screening of sporting events from around the globe. And for those who want to crone out, there’s also karaoke available here. It obvious that you can forget time in a place like this and Underdoggs is not only comfortable and casual but has such excellent selection of food, drinks and music, it’s a great destination just to have fun night out. And for those who’ve already been here and are a fan, there’s a new Underdoggs, which is scheduled to open soon at Ambience Island in Gurgaon. n Text: Meghna Bhaduri n Photographs: Courtesy The Underdoggs Sports Bar and Grill

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The menu seems endless and includes starters, soups, salads, burgers, sandwiches, sizzles, skewers, pastas and pizzas. Try the Garlic Chilly Prawns served with homemade cocktail sauce, the Calamari Salt ‘n’ Pepper Seared served with basil mayo, the Tender Gaulouti Kebab Canapes.

GREAT

VINE

Culturing

Wine

We spoke to several Indian wine companies to know what the current situation is. Is the wine industry in India still struggling with unsold stocks or is the situation better now?

n the last 6-7 years, we have seen a rise in the trend of wine drinking in our country due to a number of reasons, such as the increasing disposable incomes, the support of the Indian Government towards the wine industry, wine companies trying to reach out to consumers by way of wine dinners, wine education, articles on wines, etc. In spite of all this, the consumption of wine in India still remains extremely low. Who can forget the Mumbai terrorist attacks in 2008, which led to a sudden drop in tourism-related revenue? There was also the economical slump during the same period; all this had a negative impact on the wine business in country. And in 2009 an astounding 2.12 crore litres of wine lay unsold across vineyards in Maharashtra. Despite all this, most wine companies were bullish and there were predictions that wine consumption in India would grow by 25-30% annually between 2009 and 2012. A lot of wineries also Tx hospitality

thought of ways to tackle the difficult situation, for example coming out with low priced wines. So today the big questions is - is the wine industry in India still struggling with unsold stocks or is the situation better now? Situated 180 km northeast of Mumbai in Nashik, Sula Vineyards is perhaps today one of the most recognizable Indian brand today. Heading the

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International Business at Sula, Cecilia Oldne believes the situation is better and adds, “Sula’s market share has gone from 25% three years ago to 65% today. Our wines are available across the country and have also found place in many prestigious restaurant wine lists across the world.” Sula has played a large part in creating a market for wine where none existed before. On the issue of a lot of wines in India lying unsold in wineries Oldne says, “Luxury products are typically the first to take a hit from any economic setback and wine is one of them. The government needs to help the industry. Rules, regulations, label registration fees, taxes and duties keeps changing and increasing in India. We need free trade zones for wines within India. The label registration costs and the excise structures that we have in India are making it difficult for a newcomer to establish it self. The way the rules are set up stacks the industry. It is difficult for new brands to come out and start. In some states, you need to pay Rs. 50,000 per label to enter! India’s advertising restrictions on alcohol is not helping the industry either.” Today, Sula exports wines to 20 countries and has a current production of 5 million litres per year. Their latest domestic launch is Brut Rose and the Cono Sur from Chile, which is a Pinot Noir and pairs very well with spicy Indian food. After a 34 year long association with the liquor and spirits industry, Ravi Jain, in collaboration with Deepak Roy and Neeraj Deorah founded Vallee de Vin (a wine company) in 2006. Located in Sanjegaon, Nasik, nestled in the beautiful Sahyadri valley, the winery Vallee de Vin entered the market with five varietals of still wines under the Zampa flagship brand of premium wines. A couple of years later they came up with the Zampa Soiree range of two sparkling wines. “Unfortunately the economy keeps slipping now and then thus adversely affecting the growth of the wine culture. Indian wines are very small and complex and different states have different excise laws; it’s not this complicated all over the world. At present there are too many small wine producers. I believe longterm prospects will be good if one decides to stick around. Wine as a subject is very complex, it varies from country to country and geography to geography. Selling wine is not as simple as a beer or whiskey. In spite of all this, it is exciting to note that the sale of wines is very personalized and focused. Even in terms of production, wines are less in volume as compared to spirits. Also marketing and selling wines requires a lot of creative work; it’s Tx hospitality

definitely a bigger challenge,” says Ravi Jain. The company has now started to export their wine to a few countries. “Exporting wines has always been something we have wanted to do and as of now 15-20% of our wines are being sold in UK, Germany, Netherlands, Japan, and the Middle East. Our motto has always been to produce some of the better quality wines that India has to offer,” explains Jain. Shailendra Pai, Managing Director, Vallonne Vineyards, as a similar view on problems and challenges faced by wine companies in India, he explains, “We as a wine company face many challenges at every level from the licensing to bank loans to grapes procurement and thereafter the biggest challenge is to market in an environment where the wineries are busy liquidating stocks with unaffordable schemes, discounts etc.” Vallonné, which means ‘undulating landscape’ in French, stands on sprawling estates that rest on the gentle slopes of the Sahyadri ranges in Kavnai village. And Pai, with three decades of experience in the world of wines, has closely studied the industry, the market and its evolution in India. “In the earlier years we in India produced less than mediocre wine, hence the consumer turned to imported wines. How else can you explain the sale of more than 2 lakh cases of imported wines despite steep duties? Wine savvy countries all over the world are willing to experiment and make no bones about trying a new wine notwithstanding where it is made. The industry is stuck with a lot of unsold stocks and I strongly feel that this should not come into the market but has to be disposed of in some other manner. Initially wines were made without estimating the demand potential or adhering to quality parameters. These wines were rendered unsold,” explains Pai. Vallonne’s latest offering is the Rosé, made from Cabernet Sauvignon and a dessert wine called Vin De Passerillage, in which the grapes are dried on straw mats to increase sugar levels. Vallonne is also set to launch the Malbec, another first-of-its kind wine in India. In the fourth year of production and in keeping with their Boutique Winery image Vallonne produces small quantity but superior quality. Starting with 37,000 liters

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Sula’s market share has gone from 25% three years ago to 65% today. Our wines are available across the country and have also found place in many prestigious restaurant wine lists across the world. – Cecilia Oldne, Head - International Business, Sula Vineyards

GREAT

VINE

Valley de Vin winery

Unfortunately the economy keeps slipping now and then thus adversely affecting the growth of the wine culture. Indian wines are very small and complex and different states have different excise laws; it’s not this complicated all over the world. – Ravi Jain, Managing Director, Vallee de Vin

in the first year, this winery will produce 85,000 liters in the fourth year. York Winery was formed in 2004 but the construction of the winery only started in August 2006. Today, the winery building stands proud, overlooking the placid waters of the Gangapur Dam. Managing Director Ravi Gurnani feels wine companies may have produced more stock than they can actually sell, which is why there maybe wines lying unsold in several wineries. “If new wine drinkers taste bad wine for the first time, they may turn away from wine completely. That’s a customer lost forever. So we need to ensure we are serving good wines for the long-term benefit of our own industry. Being a new business, there is not much available know how. In addition, the dynamics of the business are very unique. So even from a regulatory point of view, right now in most states it is still treated in the same way as liquor or beer. To add to it not a lot of trained manpower is available,” he adds. York currently exports to the UK, USA, Japan, Germany and Tx hospitality

Hong Kong and has a production of 1,50,000 liters of wine annually. While Kiran Patil, Managing Director, Reveilo Vineyards, believes that the wine industry was growing at a healthy pace due to which, the industry (new and old wineries) augmented capacity to increase production. “It should also be noted that in the wine industry, capacity cannot be increased in a short period, as it is a seasonal industry. End 2008, the terrorist attack, coupled with global recession, saw a limited off take in the key markets, which, resulted in a demand-supply gap and the problem compounded. It was a tough time for the Indian wine industry last year, although things are looking up now,” she adds. About the problems and challenges faced by wine companies in India, Patil feels that the lack of uniformity in sales tax rates and other charges by different state governments is a major deterrent for growth. “Each state has a different tax structure and levies and other regulations regarding licensing fees and sales of new brands

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for wines. Given the disparity in the tax structure across the country, a uniform tax policy is the need of the hour. From the company’s point of view, it will save a lot of administrative hassles involved in the registration and printing of statespecific labels, absurd excise structures in some states etc. The consumer will also stand to gain, as he will get a particular wine at the same price across the country. He will also have access to different brands of wines, which the company would have otherwise refrained from registering in those states due to the high excise structures. The industry is eagerly looking up to the Government for policies that will bring uniformity in taxation and duties across all the states. In short, bureaucracy, on the whole, should be done away with. Poor storage and transport facilities are also some of the problems plaguing the industry. As regards marketing of wine is concerned the restriction on direct advertising does prove to be a stumbling block in creating awareness and publicizing the product. Hence the only respite available is via the distribution network. These and other factors contribute to India’s low wine consumption, which is hardly 0.07 liter per capita. Wine should be treated as any other food product and should be governed by the laws/rules as applicable to the food processing industry. Consequently, one

should be allowed to promote/advertise the category freely, as the case may be. This will go a long way in spreading the wine culture,” Patil adds. Reveilo added three new wines – the two Sicilian varietals, Nero D’Avola and Grillo in 2009 and the Ravi Ja Tuscan powerhouse, Sangiovese in in Kiran Patil 2010. Today it is available in Japan, Norway, Dubai and will be available in the US and UK shortly. There are also plans to export the brand to European and South-East Asian markets. Currently its capacity is 2 lakh liters annually, with an expected increase to 3 lakh liters by next year, and a further 5 lakh liters in due course as the market demands. Located in Akluj, in the Solapur Shailen dra Pa district, about 170 km south of i Kapil S ekhri Pune, Fratelli Wines Private Limited is a modern winery. Today it holds 58 tanks of varying capacity to make the various wines from their own estate covering an expanse of about 240 acres I made win across three different sites at Motewadi, of raisin e out ss Garwad and Nimgaon. And the wouldn o I ’t have vineyards planted with 13 differto wait fo r it to a ge ent grape varieties imported from -Steve n Wrig Cecilia ht France. Kapil Sekhri, Co Promoter Oldne and Director of Fratelli Vineyards, says, “Our wines have been very well accepted not only by the consumers but also by wine critics both nationally and internationally. 2011 has seen phenomenal growth in We as a wine wine consumption compared to the previcompany face ous two years. By 2014, India will become many chalthe tenth largest growth nation for wine lenges at evconsumption in the period, both in terms of ery level from volume and value. Today with our second the licensing vintage we are present in six markets with to bank loans nine labels.” Sekhri feels one of the reasons to grapes profor wine stocks not being fully lifted is not curement and having your own vineyards. “As a result thereafter you cannot control the yield and the qualthe biggest ity of the wine. Over production, lack of challenge is quality, poor marketing and distributo market in tion is also the reason for wines lying an environunsold in several wineries, he adds. ment where Fratelli has recently launched a Cabthe winerernet Franc Shiraz, a Sangiovese, and ies are busy a Merlot. liquidating Going by the current scenario stocks with and future plans of all these wine unaffordcompanies, it seems that the Indian able schemes, wine industry is all set for a big discounts etc. comeback this year. The future – Shailendra certainly looks bright what with so Pai, Managing many new wines being launched Director, Valcurrently and many more in the lonne Vinepipeline. n

Text: Jyoti Balani

yards

Cuisine Trails

Aromas of a Forgotten Land Kashmiri food that is served in restaurants today has evolved over the years. The strong influence of Kashmiri Pandits explains the reason behind the cuisine of Kashmir. Come take a culinary journey of this exotic cuisine.

ts scenic beauty apart, Kashmir is equally synonymous with delectable cuisine with aromatic flavors and spices. The food is characterized by thick gravies, which use liberal quantities of yogurt, spices and dried fruits, and are usually cooked in ghee or mustard oil. And Saffron, an expensive spice that is grown locally, is used extensively to flavor pulaos and sweets. “Kashmiri food that we eat today has evolved over the years. It

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has imbibed the cooking style adopted in Central Asia, Persia and Afghanistan. The strong influence of Kashmiri Pandits, who are predominantly meat eaters, explains why the cuisine of Kashmir has more non-vegetarian dishes,” explains Ganesh Joshi, Executive Chef, Vivanta by Taj, Dal View, Srinagar. It is believed that the method of cooking, is what imparts the strong flavors to Kashmiri dishes, apart from the spices used. Suman Kaul, a Kashmiri chef, from ITC Kakatiya, Hyderabad, agrees, “The cuisine has influences from Persian cuisine and the cuisine from the Mughal era, which favors cooking methods, such as long simmering over a low flame to enhance the flavors of the dishes.” Adds Chef Joshi, “Among Kashmiri Pandits, cooking of most vegetarian and non-vegetarian dishes, is done mostly in pots made of baked clay. The pot is called a Deg, a Degul or a Leij, according to its shape and size. Cooking in these pots gives the dishes a special aroma. Rice and some other dishes are cooked in tinned brass vessels. Muslims generally cook in tinned copper pots.” “Kashmiris are very particular about the method of preparing dishes, as it varies for each type of dish. For them, even the marinating process, seasoning and time of marination is important, as it defines the taste and texture of the final dish. Usually, Kashmiri food is slow cooked over charcoal, prepared in the ‘Dum’ style, cooked in a yakhni gravy or fried in ghee. The use of spices and yogurt is extensive in their cooking,” informs Chef Surender Mohan, Corporate Sous Chef – Indian Cuisine,

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The Leela Mumbai. The variation in the cuisine of the Kashmiri Pandits and Muslims, is stark. Yogurt and turmeric were used extensively by the Pandits, but not onion and garlic. Whereas the Muslim food, rich in flavors and texture, made use of asofoetida (hing), aniseed (saunf) and dried ginger (saunth) to enhance the taste of meat. The unique feature Ganesh Jo shi of Kashmiri cuisine is that the spices Suman Ka ul used are boiled rather than fried; this Surender M gives them a unique and distinctive flavor and ohan aroma. “Kashmiri Muslims use these, commonly combinations. called ‘Masale’, sparingly, but there is predomiQabargaah, refer to as Tabakhmaaz nance of onion, garlic and shallot in both their by Kashmiri Muslims, is a dish similar to roasted meat and vegetarian preparations. While shallot, lamb and is another favorite. “Modur Pulaav, called ‘pran’ in Kashmir, is not at all used in Panor sweet pulao, is usually served as a dessert in dit kitchens,” quips Chef Joshi. Kashmiri households,” informs Chef Joshi. Highlighting the differences further, Chef Yet the Kashmiri meal can either be simple Mohan explains, “Kashmiri Pandits also add and rustic or an elaborate 36-course feast called sugar to their dishes a lot more often and keep a Wazawan. “Wazwaan is a Kashmiri Muslim forthinner consistency to their gravies. And each per- mat of a ritualistic meal served normally on occason eats in a separate plate.” Breakfast generally sions of celebrations. Guests are seated in groups means an array of breads in Kashmir. Roadside of four, and are served on a common plate. The bakeries in Srinagar and Pahalgam sell these at Waaza or chief cook supervises the whole serving affordable prices. A flat round bread, topped ensuring that the guests enjoy all the hand-picked with poppy and sesame seeds, called Tschot is ingredients, which are cooked and simmered for also most popular. Sheermal, baqerkhani (puff hours culminating into a feast at a Kashmiri Muspastry), lavas (unleavened bread), and baqerkhani lim gathering,” reveals Chef Kaul. are popular too, and are all made by adding milk Dessert is an important course in itself in to the dough. While traditionally, noon chai (salt a traditional Wazwan. “Phirni in summer and tea), made with tea leaves to which bicarbonate halwa in winter, are served as dessert to bring of soda is added, lending its pink tinge, is sipped this extraordinary culinary experience to an end. in the morning with bread, some still prefer the Apart from being a feast served at weddings and Kahwa or Kashmiri green tea served with crushed festivals like Eid, thanksgiving after a safe almonds and walnuts. return from a Haj pilgrimage or other Lunch and dinner are comparatively elaborate. celebrations, Wazwan is an essential Non-vegetarian dishes are a must in these meals. part of dinner,” says Chef Joshi. A lot “Mutton rogan josh, lamb/mutton simmered in of restaurants in Kashmir serve aua red hot gravy with Kashmiri spices results in thentic Kashmiri food, especially mouth melting meat, Chicken Yakhni, a yogurt in Srinagar. Wazwan too can be based gravy with Kashmiri spices is slightly mildexperienced, but usually prior er in nature, Kabargah, mutton simmered in milk, notice has to be given. Dining saffron and ghee then is dry roasted, and Gaad in a houseboat in Dal or Nageen Monje, fish cooked with knol khol in a red hot Lake also makes for a unique gravy, are typical specialties,” Chef Kaul states. experience. It’s not surprising But the meal is incomplete without the therefore, that Kashmiri cuisine is vegetarian dishes like the Kashmiri Dum Aloo, fast gaining popularity and hotels baby potatoes simmered in a red hot Kashmiri across India are inviting specialty gravy, Chaman Kaliya, paneer cooked in a mild chefs to organize Kashmiri food festivals, fragrant gravy with Kashmiri spices, Gogje Rajma, enabling people to savor authentic kidney beans cooked with turnips, Nadur Yakhni, cuisine from this picturesque lotus stem cooked in a yogurt based gravy with land. Kashmiri spices, and Haak, an authentic Kashmiri n Text: Mini Ribeiro collard greens. Again it is the fresh ingredients, n Photographs: spices and the slow cooking methods, which lend Curtsey ITC it a unique flavor. Kakatiya, Mutton, chicken or fish are of prime imporHyderabad, Vitance in a Kashmiri meal and everyday cooking vanta by Taj Dal often combines vegetable and meat in the same View and The dish. Mutton and turnips, chicken and leafy vegLeela Mumbai etables or fish and lotus stem are the typical Tx hospitality

59 august - september - OCTOBER 2012

FROM THE EXPERT

Do specialty restaurant

succeed over long period? To create a specialty or theme restaurant is great, and with a unique dĂŠcor and theme it creates a tremendous draw, but what eventually determines its success.

Sunit Pai

ecently, I met a correspondent of a leading financial daily who also indulged into food writing and had written a few food columns. He knew that I was a staunch believer of specialty restaurants, which are also called theme restaurants. He asked me, â&#x20AC;&#x153;How long do you think a theme restaurant or Specialty restaurant do good business or can survive?â&#x20AC;? It appeared that he was convinced that Specialty restaurants are the flavor of the month sort of affairs and they have a definite life span in which they become popular, do business and then lose their novelty value, subsequently lose their clientele and in the end close down. This reminded me about a fresh catering college graduate who had come to me for his project work. While interacting with him, I realized

The failure of such theme or specialty restaurants, whenever it happens, puts off the other people who may have gone for a new theme or specialty restaurant. This is the main reason for the sporadic and slow growth of these restaurants.

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that a F&B Manager of a five-star hotel had told his class about cyclic nature of restaurants especially that of Specialty restaurants, which according to the F&B Manager was for maximum of five years, at the end of which he believed that restaurant had to change its theme, decor, and food to be reborn in it’s new Avtar. Somehow I tend to disagree with this belief, which I find in many professionals of the industry. This eventually leads to tried and tested safe approach while making a restaurant that is to make the same old Punjabi, Mughalai or a Chinese restaurant. Mumbai happens to be a city where you find more adventurous entrepreneurs and therefore you must have seen in the recent past, restaurants serving different cuisines like Thai, Mexican, Italian etc. opening in some part of the city. They are yet far too few, considering the number of restaurants in the city and unfortunately the track record of these restaurants barring a few is nothing to write about. The failure of such theme or Specialty restaurants, whenever it happens, puts off the other people who may have gone for a new theme or Specialty Restaurant. This is the main reason for the sporadic and slow growth of these restaurants. When I look at the issues involved, which result into the success or failure of such restaurants, I would divide Specialty restaurants in two parts namely - 1. Specialty or themes restaurants in terms of ambience, decor or sales and marketing gimmicks, which are unique and different but the food sold is common. 2. Restaurants, which have unique food and may have or may not have unique ambience and decor as a part of the theme that depicts the food sold there. I strongly believe that the restaurants with unique food, which is of a good quality, priced appropriately, located in the right locality where such food can be sold, and where the consistency of the food is maintained continuously, not only will survive but make good money irrespective of the product being new, unique, different or unknown to patrons. In fact, a consistent good quality product helps to retain the patrons who visit the restaurant first time out of curiosity. Being unique and one-of-its-kind makes it a great success because the number of people visiting increases as there is no competition to it in the market, till somebody decides to copy it. Even if somebody copies the product, if the food served in this restaurant retains all the virtues which made it successful in the first instance, the one that copies is always compared to the first and not the other way around. This is always beneficial to the first Tx hospitality

restaurant or for that matter with any product in any industry. Brands like Sony have proved this time and again that it is always beneficial to be the market leader. Conversely, if the food fails on any one or more of the yardsticks mentioned above, the restaurant is bound to fail irrespective of ambience, theme, or décor as ultimately people are pay for the food that they eat. Though ambience, décor, theme, and service are all part of the product, they are of less value than the food, which is consumed by the patrons. The ambience, décor, and theme have a great value in terms of initial draw, but it tends to wear off on frequent visits. In such places if the food sold is either same old standard affair or of not good quality, eventually the customer base achieved in the initial honeymoon period starts ebbing. This eventually leads to the death of the restaurant. It is possible to give examples of many restaurants, which started with bang but eventually in a period of a year or two had to close down. Poor quality of food is a result of high staff turnover in the kitchen or poor management in terms of the maintaining the quality of the food. As a summary I wish to say that in business, it is a great idea to create a Specialty or theme restaurant with a unique décor and theme to create a tremendous initial draw, but eventually success of the restaurant depends on USP in terms of the food sold and the quality, the price and the consistency of the food as well as service over a period of time. If you have ever tried to rationalize the success or failure of Specialty or theme restaurants, which came up in Bombay in past few years, you will come to the same conclusion as I have. n

Text: Sunit Pai

Sunit Pai owns Sunit Pai Hospitality Consulting and consults hotels, restaurants, bakeries, hospitals, clubs, industrial and institutional canteens.

61 august - september - OCTOBER 2012

I strongly believe that the restaurants with unique food, which is of a good quality, priced appropriately, located in the right locality where such food can be sold, and where the consistency of the food is maintained continuously

Dining Trends

HEMANT RAWAT

(From Left to Right) ExecutiveChef Rajpal, Senior Sous Chef, Café G, Vikas Oswal, Director F&B Services & Production, and Sarad Upadhyay, Assistant Director Food & Beverages at the Crowne Plaza Today, Gurgaon

f you’re in Delhi visit Café G at Crowne Plaza Today Gurgaon – they’re known for their food promotions. One of their more recent and popular was the Coastal Food Promotion – a gourmet trail of coastal cuisine from Malvani, Malabari, Mangalore to Konkani. Vikas Oswal, Director F&B, Crowne Plaza Gurgaon, explains, “We have been into doing food promotions every month. Just recently, we had the Awadh and the Rajasthani food promotion, which were a great success. But these were the typical North Indian cuisine and we wanted to try something from South India. So we held the South Indian food promotion, where we promoted 4-5 different cuisine from the western coast, which included Konkani and Karavali from the Mangalore coast as well as small regions that have their own specialty food. And as IHG Tx hospitality

has two hotels in the South, we invited two chefs – Chef Raghvendra, Crowne Plaza Bangalore and Chef Suresh from Holiday Inn Cochin – to help us put it together.” This food promotion definitely busted the myth that South Indian is not only about bananas and coconut, but a spice hub that gives base to some fantastic cuisine. The promotion showcased delicacies such as the Hirve Mutton Chaap (pan seared lamb chops), Mashyache Kalvan (fish steak with coconut, red chilies and kokum), Prawns Balchao (pickled style prawns with Goan masala and vinegar), Kobbari Pal Annam (traditional rice made with fresh coconut milk) and even something for vegetarians like Balakkai Msasali Kothael (raw banana cooked in a coconut and chili gravy flavored with coriander seeds), Bendakkai Arpu (lady finger and mushroom cooked with tamarind, coconut and

50 July 2012

Showcasing

Cuisine

Who doesn’t love food promotions? No only do you get to try something new, but there’s so much to try.

red chili), and Matar Karanji with Dahi Metkut (green peas dumpling with curd and pounded spices). According to Chef Raghvendra, such promotions offer a great opportunity for the gourmet connoisseurs to enjoy authentic dishes. Each ingredient is carefully selected and the dishes are cooked using traditional recipes passed down from generation to generation. “It was not an idli or a dosa promotion. All the dishes were paired with something. If we gave a chicken or fish curry or stew, there was set dosas, appams, idiyappams, and Malabari parathas. Everything had its own accompaniment so you ate nothing in isolation. We pick up the elements for the buffet to give the essence of the region,” adds Oswal. But the question is do promotions really work? Do they help draw in guests? Sattish P., Food and Beverage Manager, GRT Grand Chennai, believes so. “The idea of any food promotion is to present your creativity and expertise to the people who visit the restaurants. It is also a huge branding exercise for the hotel and restaurant. Needless to say, any food promotion that we do is done with a lot of research and once it is in place, guests are enticed to experience our product and they come back more than once during the same festival.” Located in the heart of the city, next to the popular shops of T. Nagar, and with three popular food outlets and frequent promotions, they perhaps know what they are doing. “We believe that we want to constantly evolve and give something different to the people. It is our sole endeavor to delight our guests. We plan a festival keeping in mind the season of the year, availability of ingredients and top it with a beautiful theme, in all its authenticity,” says Sattish. “When we decide to do a food promotion, we go all the way and ensure that it is not just food but the décor, the ambience, the music and the costumes that befit the event. We fly down specialist chefs and staffs for the promotion. All our endeavors have been huge draws and have been spoken about extremely well by our guest and the hotel fraternity. Our advertisements in all Medias reflect the same enthusiasm Tx hospitality

and depth and if you would have seen in the last one year, you will understand what we are trying to say.” Sattish believes guest look for the complete experience, always wanting to be surprised with the innovation. And if the hotel can provide this, they keep coming back wanting to experience something new and authentic. “We give a lot of importance to our ingredients and service gear. Keeping in mind the traditional or modern style of our theme, we get the various spices and ingredients imported from the region where they are most popular. Some of our Chefs also travel to these locales and hand picked the ingredients and cutlery that will add to the diner’s experience. To mention a few, the Apni Hindustani Gali, Parsi, Greek and Turkish food festivals were a huge hit in the last few and as mentioned it was like a theater drama that we unfolded,” explains Sattish. But the questions still remains - what is the key to the success of a food promotion? Sattish thinks it’s the abundance of choice. “The concept of live counters always works wonders. The interactive kitchen in Azulia and live counters in any of our promotions in ‘Anytime’ and ‘Copper Point’ have had good responses from the guests. The joy of watching the delicious dishes being made in front of them by the experts is a delight to the guests. But in a city, which has so many other hotels offering a similar draw, Sattish says their concept has to stand out of the ordinary and be attractive enough for guests to come in. n

Text: Meghna Bhaduri

63 august - september - OCTOBER 2012

A food promotion platter at GRT Grand, Chennai

The idea of any food promotion is to present your creativity and expertise to the people – Sattish P., Food and Beverage Manager, GRT Grand Chennai

RESEARCH

& REPORTS

nformation systems form a fascinating and rapidly expanding field of study. Hospitality traditionally lags other sectors in adopting information technology but this has changed in recent years and research into its application has followed suit. Yet, there is a paucity of more comprehensive studies on customers’ online purchase behaviors despite Amit Gangotia the increasingly imperative role of information technology in the hotel industry. Despite the efforts to study hotel customers’ online purchase behaviors, much of the research has focused on Western customers and cultures. In this context empirical studies relating to e-commerce across the Asia-Pacific Rim, especially China and India the world’s largest emerging tourism market, Tx hospitality

remain rare despite the continuous intensification in e-commerce in this part of the world. In response to these gaps, this article identifies and analyzes the most important factors that affect hotel customer’s online reservation intention and e-satisfaction level through an empirical study of Indian hotel customers. Hotels use the Internet as a distribution channel to differentiate themselves from their competitors in the competitive market environment. Just as would-be customers seek lower search and process costs by sourcing information and making arrangements electronically, hotels wish to trim the cost of distribution. Online reservations can be less expensive than processing bookings through other traditional channels, particularly when a commission is involved, because commissions conRamjit tribute to a customers’ higher sensitivity to cost. Thus, the Internet offers the hotel industry a promising distribution channel that enables customers worldwide to book hotel rooms. In fact, hospitality firms have adopted websites to take full advantage of the practical and creative business uses of the Internet. The use of websites in hospitality organizations goes beyond simply promot-

64 august - september - OCTOBER 2012

Online Reservation

Behavior and

Intention

A research was conducted by Ramjit & Amit Gangotia to analyze the basic attributes that influence Indian hotel customers’ online reservation behavior. By using factor analysis and multiple regression analysis, this study identified and examined the six determinants of Indian hotel customers’ e-satisfaction and online reservation intentions. ing and selling products. The buyers’ purchase decision process starts when they wish to satisfy a need by acquiring certain products or services. Armed with stronger information search capabilities offered by the Internet and the World Wide Web (WWW), potential hotel customers will conduct more comprehensive online searches for information so that they are able to compare the alternatives and make the best purchase decision. Knowing how the potential client conducts this online information search is important for hotel managers if they are to improve their technology and adopt marketing strategies that facilitate the selection of their hotels. Therefore, both the objective of a business exchange, and the profit, will be fulfilled. Considering the rapid growth of the Internet as a new hotel distribution channel, contemporary hoteliers need to gauge their customers’ online purchase intentions and understand the factors that stimulate a purchase. Based on this understanding, hoteliers are able to customize the online reservation channel and improve service quality. The questionnaire for the current study was designed with three sections. The first section measured the customer’s perceived importance of online hotel reservation, the second, his past online reservation experience, and third, to obtain the respondents’ behavioral characteristics and demographic data. Fourteen 3-4-star hotels in Jammu and Kashmir, Jalandhar, Ludhiana and Chandigarh were part of the research. The market segments of those hotels typically fall into three categories in the descending order: business, leisure, and group (pilgrimage). The primary target markets of these hotels are business, leisure, and group Tx hospitality

domestic travelers. The data were collected from 25th September to 15th October 2011. Guests were asked to complete the questionnaire upon checkin. Out of the 510 questionnaires, 360 (70.6%) were returned and 317 (62.2%) were usable. Out of 317 usable responses, 40 were eliminated because the respondents indicated that they had never used the Internet before. After elimination, 277 questionnaires were coded and analyzed for the empirical investigation The collected data were analyzed using Statistical Package for Social Sciences (SPSS) version 17.0. The respondents were 52.4% males and 47.6% females. The largest age group was 26–35, represented by 41.1 % of the respondents. The monthly household income showed a wide distribution: about 12.6 % of the respondents earned less than Rs. 20, 000 monthly, 35.3% earned less than 30,000, 35.7% earned less than 40,000, and 16.2 % earned more than 41,000 per month. On the other hand, 12.6 % of the respondents

65 august - september - OCTOBER 2012

Online reservations can be less expensive than processing bookings through other traditional channels, particularly when a commission is involved, because commissions contribute to a customers’ higher sensitivity to cost.

RESEARCH

& REPORTS

Convenience and safety were found to be the dimensions affecting both e-satisfaction and purchase intention. In fact, they are popular topics of discussion in online hotel reservation.

received an education high school, 25.2% Bachelor degree, 41.3% Master Degree, 17.0% were Doctorate. In addition, 2.8% of the respondents were retired, and 12.6% were in management/ executive positions. Professionals comprised 26.2% of all respondents, 27.4% were government employees, 20.2% were self-employed, and 15.5% were clerical/sales workers. In terms of the length of Internet use, 7.2% of the respondents had used the Internet for less than 6 months, 24.5% had used the Internet between 6 months and 1 year, 29.9% had used the Internet between 1 and 2 years, and 38.2 % had more than 2 years experience of using the Internet. In identifying the purpose of Internet use, the results indicated that e-mail communication was the most preferred (75.8%) followed by entertainment (60.6%) and work/business (68.5%). Only 32.4% of respondents checked online shopping as their main reason for using the Internet. Table 1 shows the demographic profiles and the Internet usage behavior of the respondents. Among the 277 respondents who had Internet experience, 40.3% had actually purchased hotel products and services through online channels. In the 12 months preceding the study, 2.5 % of the respondents with online reservation experience had not made online reservations, 25.2 % had made one online reservation, 44.0% had made two to three online reservations, 13.9% had made four to five online reservations, and 14.3% had made more than five online reservations. Among the respondents without any online reservation experience, 31.3% had made telephone reservations directly with hotels, 36.6% had booked hotel products and services via travel agents, and 32.1% had needed assistance. The findings of this study uncovered the behavioral characteristics of Indian hotel customers during their purchase process of hotel products/services online. Consequently, there are several implications that web developers and hotel practitioners need to be aware of when designing a hotel website and its reservation function. The results of this study suggested that among the six dimensions, “information needs,” “convenience,” “technological inclination,” and “safety” had a significant effect on the satisfaction of Indian hotel customers who were experienced Internet users. On the other hand, “service performance and reputation,” “convenience,” “price benefits,” “technological inclination,” and “safety” have significant influence on the online purchase intention of inexperienced customers. Overall, “convenience,” “technological inclination,” and “safety” dimensions are significant for both e-satisfaction and online purchase intention, whereas “information needs” dimension is significant only for e-satisfaction and “service Tx hospitality

performance and reputation” and “price benefits” dimensions are significant only for online purchase intention. Convenience and safety were found to be the dimensions affecting both e-satisfaction and purchase intention. In fact, they are popular topics of discussion in online hotel reservation. The emphasis on safety issue is motivated primarily by the fact that financial security is of foremost concern to consumers who are deciding whether or not to buy online. Likewise, numerous studies have indicated that the main reason for non-purchasers’ reluctance to purchase online was the credit card security problem. Furthermore, Indian online users pointed to concerns for product quality/after service (39.3%) and security (23.4%) as the primary obstacles of online shopping. Technically, the information that the consumer provides must be secure from hackers, and any internal database generated from such transactions must be used judiciously. In other words, the consumer must feel confident that his or her information is safe and will be used ethically and appropriately. The findings of this study imply that Indian hoteliers and lodging developers who provide special attention to convenience and financial security may enjoy the most positive outcomes pertaining to e-satisfaction. If a company can provide a convenient and safe online transaction channel that benefits its visitors, the visitors would ultimately reward the company with purchases. Thus, building an offline payment system is crucial for e-business in India. On the other hand, the results of this study indicate that Indian hotel customers are less likely to depend on reputation or price benefits, as they become more experienced Internet users. We infer that this supports the notion that reputation does not automatically promote product loyalty, but rather conveys that useful product information tends to make marketers more efficient. The findings could have implications for hotel branding and advertising on the Internet in India. Indian hoteliers with well-established and strong brand names should not rest on their laurels and assume that such success will automatically transfer to their Internet ventures. As more consumers obtain access to

66 august - september - OCTOBER 2012

the Internet and become adept at searching for product information, customers may become less reliant on product branding. Hotels with poor performance are viable only because consumers lack information about more efficient and less expensive alternatives. Lower search costs due to the Internet may weed out these inefficient hotels. Many hoteliers are very concerned that online consumers will focus on price, resulting in price wars. Our results definitely do not support this contention and created a more complex story, at least within the Indian context. With the growth of the e-commerce and rising number of online customers, however, consumers are increasingly able to choose what prices they are willing to pay, either individually or collectively, and websites that do not facilitate this have the potential to actually undermine their consumers’ trust. In other words, price is still an important influence upon online reservation intentions by a larger group of potential online hotel customers. Among the six extracted factors, “information needs” is the most important factor for Tx hospitality

e-satisfaction of customers with online reservation experience. If the desired information is unavailable, a potential customer can and will go elsewhere. Web designers and practitioners in the lodging industry must remember that consumers’ information demands are the main reason for surfing online. They should consider customers’ information needs in the process of designing their websites since the success of a web environment depends on the company’s ability to meet its customers’ needs. Key information attributes should be incorporated into a hotel’s website to gain a strategic advantage in the online market, because online customers demand more “appropriate product/service information,” “virtual experience of available amenities,” “clarity of product/service information,” and “latest product/service information” to allow them to judge product quality, reduce the perceived purchase risk and make final purchase decisions. Providing the latest information and links to other information such as maps and weather would harness the power of the Internet.

67 august - september - OCTOBER 2012

Among the six extracted factors, “information needs” is the most important factor for e-satisfaction of customers with online reservation experience. If the desired information is unavailable, a potential customer can and will go elsewhere.

Unique

Xperiences

A Colonial

Collation The burgundy restaurants on wheels are the first traveling Tramcar Restaurants in the world and ensure a delightful innovative approach to dining. Experience something new and unique as you cruise the city streets of Melbourne over fine cuisine and the very best of Australian wines

Tx hospitality

50 July 2012

‘A

re you lonesome tonight?’ Elvis Presley was crooning into my ears. But how could I be lonesome with the twinkling lights and sights of Melbourne flitting past? With long stemmed red roses in the crystal holder on my table, the luxurious ambience lit with mellow lights, a glassful of wine in my hands, and Elvis crooning to me I felt on top of the world. The setting was romantic and so was my mood. Floating shadows and beautiful interiors added to the mood as did the platter full of paté before me. I was traveling to the planet of love in the world’s most romantic tram refurbished to resemble the Orient Express – the The Colonial Tramcar Restaurant. The vintage 1927 tramcar with its plush velvet seat covers, soft burgundy carpet underfoot, glittering brass fittings and crisp white linen with gleaming silverware trundled through the sparkling streets of Melbourne. Through the glass windows I watched the scenery gliding, my entrails warmed by Victorian wine. With each turn of the block came a fresh offering from the kitchen; the proud creations of an expert chef. A selection of Australian cheeses served with dried muscatel grapes, pear paste and water crackers were followed by liver and cognac paté. Across me sat a Spanish couple who were on their honeymoon. On the other side sat an ageing American couple who had come to celebrate their thirtieth marriage anniversary; which is a big thing these days and require luxurious celebrations. A group of friends sat on another side, regaling each other with incidents from the bygone days.

Unique

Xperiences she is not the only celebrity to have enjoyed the experience. The Colonial Tramcar boasts of a Neil Diamond who dined there on a hot august night. Then there were the stars Andre Agassi, Stefi Graf and Ivan Lendl who held court on it, too. Outside the Toorak Road, celebrated for its elegant shops fled past as did the lovely Collins Street and the shady tree-lined St. Kilda Road even as I tasted the smoked salmon and avocado mousse dressed with baby capers, red onion and tomato served with dill crème friache. Put Your Head On My Shoulder All around me people were celebrating. Some sang Paul Anka, his soft and silky voice blendwere celebrating events and some were there to ing into the warm burgundy interiors and my celebrate the joys of life. I was one of them. soul. I wished I could. Unfortunately, Anka was The glossy burgundy vehicle rolled smoothly not one of the diners that night on the Colonial as I rolled the vintage wine on my tongue. It was Tramcar. The Spanish couple drowned thema classic experience. It is not everyday that you selves in each other’s eyes. It was heart-achingly dine in a tramcar given a full 10 by romantic setting designed to trigger the emoBo Derek but tions of the hardest hearted human being. The Champagne bubbled in my glass and I lost myself in dreams. Around me gold etched mirrors reflected the diners and the velvet curtains trimmed with scalloped drapes while the cheery chief steward insisted on another glass of champagne even as his vocal chords competed with Pat Boone’s April Love. Only it was not April but sweet September. The tramcar trundled past the floodlit l spire of the Victoria Arts Centre where I had ea m e rs urs, 4-cou enjoyed a sunny and creative morning. Past ices h is a 2 ho ic rv h se w l , n ea now ing m uncheo the Yarra River we went over the bridge with Need to K t offers L s two even nd costs What You 0. It offer Restauran .5 r 2 5.45pm a 8 t ca $ a m s s ra st rt a T co its lovely Victorian street lights with the l st d t ia to a n n y a th lo a ) l o d ry n C ea The (may va From Su ourse m enchanting Flinders Street Station poised in 8.30 pm. - 3:00 pm inute, 3-c t 0 m a :0 0 s 1 9 rt a a m o st is t fr 7.50. meal tha 3 ner which e 1 the background. Just that morning my guide $ in rs d u st o y co -c rl 5 – an ea Saturday a 3 hour, had told me the story about the station. She riday and e other is e F h c n T ri o . P 0 t u .0 b 7 $7 $121.00 s st co insisted that the place under the clocks in it 50 y $82. Thursda Time the front entrance was the favorite meeting m p 00 7. 00 $7 3: 1:00 place of most people. ‘It is very romantic to d Service .00 pm le 21 u 15 d $1 7: e h c 45 S 5: l ourse Mea C m 0 meet under them,’ she said sighing loudly. 4 p .5 0 n 37 :3 $1 Luncheo 8:35 - 11 rse Meal l The char grilled breast of chicken pm er - 3 Cou The ea 0 n of :3 M in e n 11 D rs io ly et cr 8:35 Ear hu) - 5 Cou e sole dis seasoned with sun dried tomato tapenade tion at th ner (Sun-T eal ra M te e al rs to ou Late Din ct at) - 5 C s are subje served with a Mediterranean vegetable ner (Fri-S eal from s and price Late Din -course m . schedule td s, L on ty ti P ca y risotto, salsa verde and shaved parmesan 2 hours, 4 ifi an a ec p is sp om e h C h ic t T h n * cheon, w r Restaura n ca u m L arrived with great aplomb while I was ra s T er l ff Colonia taurant o s mcar Res enjoying the Four Aces telling me that st ra T co l d ia n n a olo vary) pm (may Love Is a Many Splendored Thing. Such r. Maxia b ed 1:00 - 3:00 ck e fully sto a s th y is life (sigh)! You lose yourself in the a m d o 7 fr erages n operates formatio od and bev The train romance of a setting till you no longer In fo ). l ll m ra a a e f tr n o e e er G usiv engers p fully incl know where and which era you are and s (36 pass t n so en er The cost is tm p in 8 disappo size is 10 ed id y is o in. The next morning you wake up rt v v a d a p a to e m b s mu r. ts must ance so a days a yea to stressed life with people racing all quiremen in. ell in adv a re w tr e ry e n ta th o ie d week, 365 ations. D ted within should be it rv r g m se o in around you, the previous night just a er ri re k p p o ll t s o a o B ing is n 5 minute uired for and smok ter than 1 ent is req you la t dream. ce m a n o y a a n th v -p d d re a te u re p rs in ’s sugges of depart an 24 hou I exchanged notes about the tramn write n meal, it ted place a ca a ri st u a o e et y no later th th s eg t il special v and deta for must be a a s u s n d .a er o car and the diners with John Alagona, ee g ti m n a en co u rv t. Pass e. If yo stauran For rese arture tim w.tramre g a table. the chief steward. “People come here w in k w o o to b n e to the dep o whil u or log r request to celebrate wedding anniversaries, rant.com.a u a st place you re m tions@tra birthdays and other events. They also to reserva further in

formation

Tx hospitality

70 august - september - OCTOBER 2012

come here to mend broken hearts and patch up differences (naturally),” he smiles. I couldn’t imagine anyone going back without patching up a relationship, given the romantic setting. “Way back in the 1983, according to the rule we were not allowed to serve alcohol since we didn’t have a fixed abode we were traveling all over Melbourne so we needed an act of parliament to allow us to serve drinks,” Alagona tells me, pouring another shot of Champagne into my glass. “Till 1992 the tram also had to run with a conductor to comply with unions regulations, which say that two man teams must operate the tram in case of brake failure. The team consisted of the driver and a conductor; in this case a woman. She had no ticket to collect, so she used to sit in the back of the tram and knit,” he laughs. For Alagona, every night is an adventure. With different people from all over the world for the dining experience on the tramcar it is quite interesting. “Every night is different. The scenery changes and so do the passengers. You might have a wedding feast one evening and a corporate celebration the next. Many couples come to celebrate their wedding anniversary each year and we make special arrangements for them. Sometimes, they request a special dish or a waiter and we comply,” he smiles. The warm sticky date pudding came topped with butterscotch sauce and served with cream. There was also white chocolate and passion fruit Tx hospitality

mousse with praline and vanilla raspberry syrup. ‘It’s Now Or Never’ trilled Elvis Presley as I decided to tighten my belt and refuse the second dessert. Alagona would not heed to my refusal, insisting that no one refused a dessert on the Colonial Tramcar. “Diets can wait,” was his reply. Obviously, he didn’t agree with Elvis. The three-hour experience was almost coming to an end when I heard an announcement. It was the birthday of a Korean lady seated towards the front. The cake arrived along with the song. We all clapped and sang along with John, who presented the lady with a long stemmed rose. The coffee and chocolates drunk, I indulged in my favorite liqueur (tia maria) and sank lower on the upholstered seat, all the liquors taking effect. I was still smiling foolishly as Alagona plucked out the long stemmed rose from the vase and presented it to me with flourish. Did I want the journey to end? A million dollar question that – of course, I didn’t. Who would want to say adieu to such an experience? Definitely not I! In fact, none of the diners wanted to leave. They lingered, especially the Spanish couple on their honeymoon. A four-time winner of the coveted National Tourism Award, the Colonial Tramcar Restaurant is a dining experience that doesn’t disappear under the wrapping of time. n

Text: Tanushree Podder

71 august - september - OCTOBER 2012

Way back in the 1983, according to the rule we were not allowed to serve alcohol since we didn’t have a fixed abode we were traveling all over Melbourne so we needed an act of parliament to allow us to serve drinks - John Alagona, Chief Steward, The Colonial Tramcar Restaurant

world hotels

Old Fashioned

Glamour

The grande dame of Spanish hotels, The Westin Palace Hotel in Madrid, is historically a wonder that must be experienced. Tx hospitality

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e are under the drop-dead gorgeous Rotunda with an Art Nouveau style glass dome with trails of roses and leaves. The afternoon sun filters through the glass, casting golden highlights, and lights up the historic hotel. Delicate strains of music waft across the room. The Westin Palace Hotel in Madrid, the grande dame of Spanish hotels, is all about old world grace. “This year 2012 is a special year because it has been 100 years since King Alfonso XIII commissioned to build the hotel in 1912,” says Marc Lannoy, General Manager, The Westin Palace Hotel, Madrid. The hotel was built in just 18 months at the behest of King Alphonso XIII on the grounds of a former palace belonging to the Duke and Duchess of Medinacelli, and modeled on the edifices of Paris. In those days it was the first construction to use cement and have telephones Tx hospitality

in each room as well as ensuite bathrooms and the first guest paid a grand sum of seven pesetas for a night’s accommodation! Today, the building with its 467 rooms and suites has been extensively renovated but still retains its turn-of-thecentury grandeur. The hotel has topped the Conde Nast’s Gold List of Spanish Hotels year after year. The top hat clad doormen are the first glimpse of the classical charm of the hotel. The lobby has frescoes of classical scenes and a grand carpeted stairway leads to the second level lined with high-end luxury shops. The antique tapestries on the wall, the crystal chandeliers and the works of art on the walls accentuate the feeling of luxury. Beyond this level is the popular Rotunda, with marble pillars and a glass ceiling bringing in light and giving the impression of being in a garden. For people, watching the Rotunda is a great place, as swish Spanish socialites meet here for a coffee. From the beginning, the hotel has attracted the rich and famous people of those times. Bullfighters in their tight costumes, artists, powerful politicians and stylish actors all congregated here over a drink. Wealthy families would organize weddings, baptisms, birthdays and saint’s days in the banquet halls of the hotel. The hotel has one of the most important ingredients of the success of a hotel – location, location and location! It’s a stone’s throw from the Prado Museum packed with art treasures, the Puerta De Sol, the main square and the heart of the city and the Plaza Mayor packed with street performers and cafes. The building has a Starbucks coffee on the other side as well as a branch of the Spanish chain VIPS. In 2008, a unique Palace Space, a mini-museum filled with memorabilia from the hotel’s rich past was inaugurated. I see silver, porcelain and glass artifacts, the first telephones, an old register book, and signatures of celebrity guests, employee ID cards. We see details of Casa Cuna, the childcare center that operated in the hotel between 1940 and 1967 for the employees of the hotel. Celebrities who have stayed at the Palace Hotel over the years sounds like a roll call of honor: Salvador Dali, Ernest Hemingway, Kofi Annan, Jennifer Lopez and Pablo Picasso among others. Picasso paid 25 pesetas as is shown by the register on the page for the 17th of June 1917! They say that Dali in a fit of inspiration painted one of the walls of his room and the maids had to clean it up, little realizing what it would be worth in the future! Much later when Dali was famous

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Opening picture: The facade of the historic hotel situated near the Parliament building in Madrid. Inset: Marc Lannoy, General Manager, The Westin Palace Hotel, Madrid

Today the hotel rooms have their original mahogany doors but also have high speed Internet, double glazed windows, and striped wallpaper making them luxurious and comfortable. The rooms have the special Westin Beds (read seven indulgent layers of bedding) with five pillows and make sure you sink into a deep slumber.

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The Palace Bar has hosted many celebrities including Ernest Hemingway

he stayed at the hotel wrapped in his lavish ocelot cape. The femme fatale spy Mata Hari frequented the hotel, though it is said that she stayed at the neighboring Ritz. She never actually registered at the Palace under her own name but in those days the name of a lady was never registered to protect her reputation! Michael Jackson was a guest in 1988, when he came to a concert, and he asked to have a dancing floor installed in his room for his rehearsals. They say that he used to travel with his personal Chinese chef! During the Civil War, the hotel was requisitioned by the Army and converted into a military hospital with 800 beds. The rooms of the maître d’hôtel and the waiters became the rooms of the surgeons and anesthetists. The famous Rotunda, which used to be the backdrop of balls and high teas became an operating theatre! They say that doctors found it easy to operate under the light from the cupola even when the electricity was cut off. “No other hotel in Madrid can beat us in

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combining history and authenticity with modern conveniences,” says Lannoy. Today, the hotel rooms have their original mahogany doors but also have high speed Internet, double glazed windows, and striped wallpaper making them luxurious and comfortable. The rooms have the special Westin Beds (read seven indulgent layers of bedding) with five pillows and make sure you sink into a deep slumber. I appreciate the special Express Service button, which enables you to just dial one number for all the services like morning alarm, laundry service, room service and help with luggage. I love the Premium Rooms, which have views of the Fountain of Neptune and the distant green cover of the Retiro Park. The Royal suite is fit for a king or queen with a sauna, Jacuzzi, a library, a living room and two bedrooms. Every floor has bowls of green apples on tables ready for the pick. Scrumptious breakfasts below the stained glass cupola have a variety of cereals, Spanish sweets, cakes, breads, fruits,

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meats, local specialties like deep fried churros dipped in chocolate as well as fresh made-to-order dishes. The Palace bar, which has been graced by personalities like Hemingway, has comfortable leather armchairs and sofas, and is a place to relax and refresh. The hotel has the best Chinese restaurant in town called the Asia Gallery with luxurious silks and Chinese style furniture. Lannoy says, â&#x20AC;&#x153;What makes the hotel truly special is the people who work here. Something you do not see very often is the loyalty our employees show to our hotel. Whenever you are assisted by one of our staff members, have a look at the Westin pin and see how many years they have worked for the hotel. Do not be surprised if you see 30, 40 or 45 years!â&#x20AC;?

Top: View of the Neptune fountain from the premium rooms; Below: Period look in the rooms of the hotel

n Text: Kalpana Sunder n Photographs: Courtesy The Westin Palace Hotel, Madrid Tx hospitality

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new

appoinments

The Courtyard by Marriott, Gurgaon Kanika Hasrat as new General Manager

anika Hasrat joins Marriott with an experience of about 16 years in hospitality industry. She will lead the team in developing the hotel’s vision and strategy, as well as oversee the total operations. She will also play a vital role in employee training and

development, while driving performance across various aspects including financial success, brand value, guest satisfaction and engagement as well as service quality. Kanika held various challenging positions such as Director of Services, Front Office Manager and Director of Rooms at JW Marriott – Mumbai and Director of Services at Marriott Amsterdam. Most recently Kanika has served as General Manager of the Trident Jaipur.

Leela Kempinski Gurgaon Appoints Col. Anoop Vaid as Director of Human Resources

ol. Anoop Vaid had two decades of distinguished association with the Indian armed forces. With him he brings an invaluable experience in operational leadership and training responsibility. His last assignment was with the Oberoi group in Human resources function that took him to multiple properties including: Wild flower, Shimla, Amarvilas and Trident Agra. Col

Vaid is a seasoned Human Resource professional with exceptional people management, administration and high interpersonal skills. He holds an impressive educational repertoire of Masters in Defense and Strategic Studies, Post graduate in Business administration from Symbiosis and Professional management course from Management Development Institute (MDI) Gurgaon. In his current role Col. Vaid will be responsible for all HR activities of the hotel including framing of new hotel policies, employees engagement and training and development.

The Leela Goa Appoints Shridhar Nair as General Manager

ith over 15 years of operational management experience within The Leela Palaces, Hotels and Resorts, Shridhar Nair has taken on the mantle of spearheading The Leela Goa, the group’s luxurious beachside resort in South Goa. Nair began his career with The

Leela Palaces, Hotels and Resorts as a Management Trainee in 1997 and worked in various management capacities across the group’s Mumbai, Bangalore, Kovalam and Goa properties. Nair has had many years of operational experience, multi-property management, refurbishment and renovation projects across different hotels and resorts are distinguishing facets of his career in hospitality. Nair’s most recent position was that of a Resident Manager at The Leela Goa.

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Novotel Hyderabad Convention Centre & HICC Appoints Anand Ganesan as Resident Manager

nand Ganesan brings with him more than 21 years of experience in hospitality industry having served in various key management positions across the globe. Anand has also been associated with Accor Group earlier as part of Preopening Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC) Food & Beverage team. After a full circle of 5 years, it is now a proud moment for NHCC and HICC to have him back again at the property as the Resident Manager. In his current role Mr. Ganesan will oversee the overall management of the property and ensure smooth functioning of all key departments.

Courtyard by Marriott, Mumbai International Airport Appoints Chef Phongthorn Hinracha as Executive Sous Chef

hef Phongthorn Hinracha is the newly appointed Executive Sous Chef at Red Zen. A master in Chinese, Mediterranean and Thai cuisine, Chef Hinracha has over 15 years experience in the hospitality industry. Having worked across hotels in Malaysia and Thailand, Chef Hinracha will bring his Asian culinary expertise to the Pan-Asian restaurant, Red Zen at Courtyard Marriott Mumbai. Prior to joining Courtyard by Marriott, Mumbai International Airport, Chef Hinracha worked with Parisa Resorts in Phuket, Thailand as the Executive Sous Chef. Chef Hinracha has worked in some of the finest hotels over the years like Meritus Pelangi Beach Resort in Malaysia, Koyao Island Resort and Spa PhangNga in Thailand and IOI Palm Garden Hotel in Kuala Lampur.

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Dusit International Appoints Mahema Bhutia as Director of Sales & Marketing

ahema Bhutia is the new Director of Sales & Marketing for Dusit Devarana New Delhi, the first hotel to appear under its nascent Dusit Devarana brand. In her new role, Bhutia is responsible for the efficiency of the Sales and Marketing Department in terms of sales, profitability and image. Bhutia brings 12 years of experience

of the hospitality industry to the role, including stints as Director of Sales & Marketing for Hyatt Regency Pune; Associate Director of Sales at Hyatt Regency Mumbai; Senior Sales Manager for Marriott Executive Apartment and Renaissance Mumbai Hotel and Convention Centre; and Manager of Banquet Sales for the Oberoi Group in Mumbai.

Kuoni India Appoints Rajeev G. Wagle as new Managing Director ajeev G. Wagle succeeds Rajiv Duggal, who has decided to take a sabbatical for personal reasons. Rajeev joins Kuoni India from UTV Software Communications Ltd. where he was responsible as Group CFO. Rajeev was associated with Kuoni India from 2000 till 2008 as CFO. In his new role as Managing Director at Kuoni India, he would be responsible for steering the company to greater heights. He brings in a profound experience in finance and vast knowledge of the tourism business.

InterContinental Hotels Group Appoints Douglas Martell as Vice President, Operations

HG (InterContinental Hotels Group) recently announced that Douglas Martell has commenced his role as Vice President, Operations, for the company’s South West Asia region. He succeeds Chris Moloney, who has retired after a career spanning three decades with

the company. In his new role, Douglas will spearhead IHG’s operations across India, Bangladesh and Nepal, currently totaling 13 hotels across 10 cities. Douglas will be based in Delhi, India, and report to Pascal Gauvin, Chief Operating Officer for India, Middle East and Africa. Douglas will also lead the team to grow IHG’s portfolio of brands, including InterContinental Hotels & Resorts, Crowne Plaza Hotels & Resorts and Holiday Inn, as well as Holiday Inn Express, which will be

The Galaxy Hotel, Shopping and Spa, Gurgaon Appoints Pradipta Narayan Biswas as General Manager - Operations

radipta Narayan Biswas comes with over 18 years experience of Operations, Revenue Maximisation Sales and Marketing, at Orchid Mumbai, Novotel Hyderabad, Grand Hyatt Delhi, Intercontinental Mumbai Sahar, ITC Hotels, Leela Kempenski, Park Plaza Royal Palms Mumbai, online exposure as VP Sales Travel Guru now (Travelocity Company) Regional outbound and concept selling of the Grand Hyatt Delhi ITC Hotels. As Project team head of The

Orchid Mumbai, he played a key role in opening of the New Wing of 120 rooms taking complete handover from Projects & bringing the hotel to an operational level. At The Grand Intercontinental Mumbai and at Park Plaza Royal Palms Mumbai, Pradipta Biswas was involved in various market analyses, task listings, manual preparations, product comparisons, departmental operating procedures, launch plans and marketing and branding campaigns. Along with allocation of various marketing budgets for hoarding and advertisements in Print media Pradipta has done the entire gamut of multi tasking in varied job capacities, in the Hospitality Industry.

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Kempinski Hotels Appoints Vella Ramasawmy as the General Manager

empinski Hotels, Europe‘s oldest luxury hotel group, recently announced the appointment of Vella Ramasawmy as the General Manager of their upcoming Kempinski Ambience Hotel Delhi scheduled to open later this year in East Delhi. A pioneer in the hotel industry, Ramasawmy is spearheading the hotel team to make it a new landmark for European luxury in India. Since 1897, Kempinski is known globally for its refined hoteliering and distinguished properties from historic buildings to the most avant-garde of modern architecture, including worldfamous properties such as the Çiragan Palace Kempinski, Istanbul, Hotel Adlon Kempinski Berlin, Emirates Palace, Abu Dhabi and Le Mirador Kempinski Lake, Geneva.

The

Glitterati

Art Spice & Babita Gupta Present “Fractals to Phases” B

H.E. Mr. Ferdinand Maultasch, Ambassador of Austria

L-R Babita Gupta, Director, Art Spice with an artist Nihariekka Lohia

abita Gupta, Director, Art Spice at The Metropolitan Hotel & Spa presented a solo exhibition titled ‘Fractals to Phases’ by young artist Nihariekka Lohia. Art aficionados who attended the do included Neelam Pratap Rudy, Harjinder Kaur, Ambassador of Iceland HE Gudmundur Eiriksson, Ambassador of Malaysia Dato’ Tan Seng Sung, designer Anupama Dayal, artist Sunayana Malhotra, Vipul and Garima Nath, Nidhi Seth among others. ‘Fractals to Phases’ depicts a deep process of thought. Imagine pieces of fine memory woven together, intricate pattern of colorful textures creating a tapestry of an intricate thought. Like the building blocks of life we can’t completely see. Something en-

trenched indelibly in the mind. Something that needs to come out... Art Spice director Babita Gupta says, “Our main aim behind holding such exhibitions is to give a platform to new talent. Nihariekka’s work like her are vibrant and full of positive energy. Art Spice is planning to hold more such exhibitions in the future.” About the exhibition, Artist Nihariekka Lohia says, “These Art pieces just indicate me trying to keep a balance, shedding the unnecessary, moving forward. Every piece gives a better understanding of myself. This is my tool, my means! Only if we are willing to accept that we do not know anything, can we accept the infinite abundance of the universe!”

L-R Kaveen Gupta, Director, The Metropolitan Hotel & Spa with Malaysian High Commissioner HE Dato’ Tan Seng Sung

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L-R Nicholas Foo, Manager, Singapore Tourism Board with Sanchita Jain

L-R Prateek with Leena Bidani

L-R Sunayana Malhotra with Arpita Bannsal

L-R Maryanne Dorairaj, Maria Diyason and Datin Julia, wife of H.E. Datoâ&#x20AC;&#x2122; Tan Seng Sung, Malaysian High Commissioner

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L-R Neelam Pratap Rudy with Harjinder Kaur

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Offers &

Promos

September’s Sandwich Sojourn’@ The Feast India Company This September enjoy the cool weather & go on a trip, take a spin around town or just simply go down memory lane with special moments you shared over your favorite in between meal the ‘Sandwich’. Try the Chicken Yogurt Club Sandwich, Tuna Melt Open Sandwich, Mafioso, Mix Veg & Cheese, Appollo Sandwich and much more. Where: The Feast India Company, 11 Nilgiri Market, Alaknanda (Near GK2, M-Block), New Delhi-110019 Valid: Till 30th September

Timings: 10:00 am to 10:00 pm For Information: 011- 26027134, 26037134, 9810009746 Cost for Two: Rs. 500

New Snacks @ Domino’s Pizza Domino’s Pizza offers yet another amazing offer – the side snacks “Spicy Twistyz and Potato Smackers” priced at Rs. 25 and Rs. 49 respectively at Domino’s Pizza outlets across India. Potato Smackers are hot potato wedges seasoned with red paprika and parsley to be enjoyed best with

Cheesy Jalapeno dip. The new Spicy Twistyz has pizza bread sticks filled with a cheese blend and exotic Mexican seasoning. The just- introduced tangy, spicy snacks are proving to be runaway hits with consumers.

@ Urban Pind & Urban Café Where: Urban Pind - N-4, N Block Market, Greater Kailash I. New Delhi –110048, 9818805909, 32514646, 32515656; Urban Café (Khan Market) - 70 & 71, Khan Market. (1st and 2nd Floor), New Delhi-110003, 43597127/ 9999918034; Urban Café (Saket)-1,2, UG, Southern Park, Saket District Centre, New Delhi-110017, 41097150, 9999968575 What: T-20 World Cup - be a part

of cricket crave this season and feel the heat with live screening of all the matches at Urban Pind – The Urban Bar and Urban Café. Timing: During match hours When: 18th September to 7th October What: The Oktoberfest - with hottest deal on mouth-watering treats and selection of the best brews from across the world. Indulge into scrumptious veg and non-veg snacks absolutely free with a beer to choose from an exhaustive range of Indian and international brews. Deal: Buy a beer and get a veg/nonveg snacks absolutely free+ taxes Meal for two: Rs. 1,500-2,000 Timings: 12 noon to 6pm (offer timings) @ Urban Pind; Noon to 12 am @ Urban Café (Khan Market and Saket) When: 22nd September to 7th October

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@ Route04, CP

Where: Route04, K-2 Middle Circle, Connaught Place, New Delhi, +91 9717480055, 9717590444 What: Red Letter Karaoke Nights When: Every Monday, from 20th August till end-September 2012 Timings: 8pm to Closing What: Well-Heeled Nights - all the ladies every Tuesday get two cocktails on the house, there’s extended happy hours, and if your shoe’s heel is 6 inches or more, get special shopping vouchers! When: Every Tuesday, from 20th August till end-September 2012 Timings: 8pm to 12pm What: Video Nights - you’ve heard your favorite song, now watch it on our large screens on Video Nights When: Every Wednesday, throughout August and September 2012 Timings: 2pm to 10pm What: CP Corporate Thursday - for all the office goers, show us your visiting card and enjoy Happy Hours for most of the day! When: Every Thursday Timings: 2pm till Closing

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Long Term stay packages @ Courtyard by Marriott Gurgaon The Courtyard by Marriott hotel offers special rates and package for the guests who stay for 5 or more days. With longer stays guests can enhance their luxury experience as well as enjoy special discounts on select services. Package inclusions: Special discount on booking of 5 nights and more, two-way airport transfer, complimentary in-room high speed internet access, buffet breakfast for 2 and children below 12 years, late checkout till 1600 hrs, and 30% discount on food and soft beverages, business center facilities and laundry and dry cleaning services. For reservation: 0124 4888 444

Monsoon Packages @ Royal Orchid Fort Resort, Mussoorie Monsoon Packages @ Royal Orchid Fort Resort, Mussoorie Royal Orchid Fort Resort, Mussoorie, is ready to make your monsoon the most exotic one forever. To experience rains in the lap of Himalayas, this majestic resort is offering an exciting & exclusive “Monsoon Package” for 2 nights and 3 days (extendable on Pro rata basis), for a complete blissful experience. Options: Executive Package at Rs. 14,000.00 plus taxes; Premium Package at Rs. 17,000.00 plus taxes; Premium with Terrace Package at Rs. 20,000.00 plus taxes; Duplex Package at Rs. 26,000.00 plus taxes; 01 BR Suite at Rs.

23,000.00 plus taxes; and 02 BR Suites at Rs. 29,000.00 plus taxes. Package inclusions: Accommodation for a couple, non-alcoholic welcome drinks, fruits, cookies & chocolates in room on the day of arrival, two complimentary bottles of mineral water a day, buffet breakfast and dinner, complimentary good night chocolates every evening with turndown services, 2 children complimentary (stay & food as per plan) up to the age of 7 without extra bed, complementary use of fitness center and recreational area, and live musical evenings every day. Valid: Till 31st September 2012

‘In the Footsteps of Lord Rama’@ Daiwik Hotels

Daiwik Hotels Private Limited is debuting with a unique concept of specialty pilgrimage hospitality in India with the launch of its first property in Rameswaram. The four star property, Daiwik Hotels Rameswaram, marks the first organized hospitality venture in the Southern region - ‘In the Footsteps of Lord Rama’, an exclusive planned tour package exploring the sacred locations around the province with specialist Subhadra Sengupta, a historian and author on Indian pilgrimages. The journey rediscovers the 13 sacred locations visited by Lord Rama just before the conquest of Lanka as depicted in the verses of Valmiki’s Ramayana, which scholars believe took place 7,000 years ago. The tour addresses not just the devotees but individuals like historians, researchers, spiritual organizations as well as tourists from South East Asian countries like Thailand and Indonesia who are familiar with the epic. Cost: Rs. 22,500 for 2 pax for 3 nights/4 day Package inclusions: Accommodation in the Superior Rooms in Daiwik Hotels Rameswaram, bed tea/ coffee, breakfast, pure vegetarian meals, and a relaxing foot massage at Vyom – The Spa at the hotel.

Offers &

Promos

Private Dining Experiences @ Banyan Tree This monsoon Banyan Tree Hotels and Resorts takes you on a never-ending journey of romance and intimacy with their unique private dining experiences, designed especially for those in love. The internationally acclaimed boutique resort chain is offering a plethora of dining options in their resorts at Phuket (Thailand), Maldives and Seychelles, some of the most favoured destinations by Indian Honeymooners. There’s Journey of Love on a Sanya Rak, a traditional Thai long tail boat along the resort’s private lagoons at sunset, Dinner of the Senses served on a floating pavilion set in the resort’s tranquil central lagoon, or Dinner of the Spirit beneath a majestic banyan tree and overlooking the serene lagoon beyond. Banyan Tree Vabbinfaru and Angsana Ihuru, two sister properties in the Maldives offer a variety of dining experiences: Sandbank Dining Rs. 15,680 per person, Sunset Jetty Rs. 10,651 per person, and Shark Point Dining Rs. 9,622 per person. Set against the spectacular backdrop of the Indian Ocean, Banyan Tree Seychelles

offers Take Away Picnic Rs. 2,368 per couple, Cook it Yourself Rs. 7,105 per couple, Moonlight Dinner Rs. 8,798 per couple, and Grill on the Sand Rs. 12,520 per couple.

T20 Cricket World Cup In Sri Lanka With Small Luxury Hotels Of The World™ This September, be a part of the cricket fever at Sri Lanka and surround yourself with luxury at its best with Small Luxury Hotels of the World’s hotels and resorts. With specially designed packages to cater to cricket enthusiasts from India, Serene Pavilions and The Fortress Resort and Spa are all set to welcome their guests. Serene Pavilions, Waduwa, Sri Lanka – is located between Colombo and Galle where most of the major cricket matches will be played and features an exceptionally private accommodation, set in a stunning coconut grove. The perfect balance between outdoor living and indoor opulence, Serene Pavilions comprises just 12 beautifully appointed pavilions set in a seven-acre coconut grove next to a gloriously white sandy beach and overlooking the Indian Ocean. Providing the ultimate in privacy, each one of the pavilions has a private plunge pool, with the option to socialize round the

large central pool, in the restaurant or at the spa. Package: A special discount of 15% on the rack rate for room reservations made through to SLH Website. This is also extended to all SLH club members and their families as well. The package also includes free transfers to the cricket stadium in luxury vehicles. Valid: September-October For information: Toll free number – 00 0800 650 1456 (India)

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The Fortress Resort & Spa, Galle, Sri Lanka – is a coastal beach resort, south of the historic Galle Fort overlooking the beach and set in a walled garden with delightful water features and lush planting with stunning views of the Indian Ocean. Styled after the Dutch Fort in Galle, this tranquil haven has an Ayurveda spa, suites with private pools, a restaurant serving both international and Sri Lankan cuisine, a yoga pavilion and a free-flowing pool. Package: The hotel offers free transfers to Hambanthotta Cricket Ground during the following match days for those who book to stay more than 2 nights. 18-Sep – 19:30 – 14:00 – 1st T20 – Sri Lanka vs Zimbabwe – Hambantota 20-Sep – 19:30 – 14:00 – 4th T20 – South Africa vs Zimbabwe – Hambantota 22-Sep – 15:30 – 10:00 – 7th T20 – Sri Lanka vs South Africa – Hambantota For information: Toll free number – 00 0800 650 1456 (India) / www.slh.com

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