TravelxHospitality

VOL 1 ISSUE 9 u JULY 2012

Hospitality

Putting the zing back to exploring the world

Hotel Review Park Hyatt Hyderabad LOUNGE REVIEW

Kohinoor Elite TALKING POINT

Manju Sharma, Jaypee Hotels HOTEL TRENDS Why hotels are sought after - their beds!

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Restaurant review Mumbai Magic: Cafe Zoe

COVER STORYu

Who's keeping you

SAFE? Leading hotels tell you how...

BANTERING With Alesia Raut

CO NTEN TS

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l HOTEL REVIEW Park Hyatt Hyderabad

34

l SPA REVIEW

Persona-de-stessing in the Capital

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l WEEKEND GETAWAY Aamby Valley City

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l CAFÉ REVIEW Chocolate Beetle

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l DINNING TRENDS Normal is boring.

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l MUMBAI MAGIC Cafe Zoe

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l LOUNGE REVIEW Kohinoor Elite

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l FROM THE EXPERT

Alok Kumar

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l TALKING

POINT

Manju Sharma, Director of Jaypee Hotels

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l HOTEL

TRENDS

The best reasons hotels are so sought after – their beds.

T x HOSPITALITY

2 JULY 2012

WHAT’S INSIDE

COVER STORY

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56 l

FOOD FORUM

Nawal Prakash

60 l

EXPERT COLUMN

Shailesh Fulsunge

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16

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PORTAL VIEWS

64 l

ECO PRIDE

ITC Green Centre, Gurgaon

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WHO'S KEEPING YOU SAFE?

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Question

TALKING TO MOTHER, MODEL & DANCER

72 l

BANTER

Russian-Indian Alesia Raut

3 JULY 2012

70 l

PAGE TURNER

‘The Taj Conspiracy’

74 l

LAST WORD

Siddharth Thaker VOL 1 ISSUE 9 JULY 2012

Hospitality

Putting the zing back to exploring the world

Hotel Review Park Hyatt Hyderabad LOUNGE REVIEW

Kohinoor Elite TALKING POINT

Manju Sharma, Jaypee Hotels HOTEL TRENDS Why hotels are sought after - their beds!

Restaurant review

>

+ 10

T x HOSPITALITY

WORLD HOTELS

Salt Lick Game Lodge

Leading hotels on how they keep you safe.

Mumbai Magic: Cafe Zoe

COVER STORY

Who's keeping you

SAFE? Leading hotels tell you how...

BANTERING With Alesia Raut

COVER PHOTO:

Courtesy The Leela Palace New Delhi

editor’s

editor’s note A s more corporate entities go the social media way, it is time our star hotels sit up to take note. While many of our readers may not agree with the hotel reviews that appear in TripAdvisor (It is not the first and the last word in the hospitality business), but one cannot just ignore them. After all, there are many of us who more often than not take a look at what TripAdvisor says about a hotel before going ahead to book a room.

What is it then that gets hotels good reviews on such sites as TripAdvisor? Is it only the great façade, the impressive lobby, the cool swimming pool or the swanky state-of-the-art gym? Perhaps, to a certain extent these attributes could help the star property get a few stars in the review. More than anything else, what brings the stars and the encomiums is the service — and that too should be personalised and professional. Such services are possible — and all top hotel bosses will agree — only with a motivated and dedicated staff.

The services they provide has to be a perfect balance between helping and being conspicuous.

Take, for example, the concept of providing complimentary breakfasts with the room these days. In fact, it has become more a norm today. However, the breakfasts are rather plastic affairs lacking in warmth (Is it because they are complimentary?). There is no one to escort the guest to a table. And with the food laid out on buffet tables, the breakfast service becomes more ‘plasticky’.

A guest will remember the breakfast if he is served with care and warmth and if he is the social media type, the hotel can rest assured it will get a good review. More rave reviews could follow if for example, there is free wi-fi or even a complimentary happy hour in the evenings.

That brings me to another important point. Being on Facebook, or be Tweeted about, could certainly be considered important, but it all boils down to how many fans you have. What is

the number of fans any star hotel can look to have: 2000, 10000 or somewhere between? A hotel’s fans could range from those who like the hotel’s website to those who have actually spent a few days and even those who are regulars.

How then does one find out which of the fans are writing good words about the hotel?

Since there is no way one can really find out who the fans and the ‘bad mouths’ are, it is important then to raise brand awareness. More than the Facebook fans, what star hotels or even the stand-alone ones need are those who can influence others. While many may agree that more than the written or the printed word, it is the old school and traditional word-of- mouth that carries weight, it is essential to understand that your site on the Net can become the engine to direct would-be guests. In this day and age, there are search engine optimisers who can suggest ways to get more traffic to your site. But before everything else, hotels have to walk the talk to get the influencers and even do a whole lot more — post photos, hold events, promote food festivals, etc. — to get a place at the top of any guest’s list of recommendations.

When the social media channels really start ticking, it is time for more work — most of which will happen if the Facebook page, for example, has a forum for fans to make suggestions and even send out helpful criticisms. Each Tweet — even if it is a critical one — has to be answered. Be transparent and clear and see the hotel’s steady ascent to the top. If a guest Tweets for help, be ready to solve his problem. That is what the guests remember and cherish. And it is these that will get the fans ‘hooked’ for good.

Hospitality Volume I n No 9 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

Renu Mittal

For advertising and sales enquiries, please contact: +91-9810030533, 9650433088 Editorial & Marketing office: Newsline Publications Pvt. Ltd., D-11 Basement, Nizamuddin (East), New Delhi -110 013, Tel: +91-11-41033381-82

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4 July 2012

news & more RCI

Expands network to over 100

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RCI , the global leader in vacation exchange, recently announced three new resort affiliations located in the popular tourist destinations of Rajasthan and Panchgani in India.

With these additions, RCI expands its Indian portfolio to more than 100 affiliated properties. Achieving this milestone is of even greater significance as RCI celebrates its twentieth year of operation in India this year. In 1992, RCI established a small office, manned by a staff of five with a common vision of bringing memorable holiday experiences to Indian families. In that first year, RCI signed three affiliations in India. “We are delighted to welcome these three charming resorts into the RCI network,” said Radhika Shastry, Managing Director, RCI India. “These are truly reflective of our commitment to providing

members with the types of vacation experiences they want by adding affiliated resorts in highly-desirable destinations in India. Ananta Spa & Resorts, The Aranyawas Resort and The Summer Plaza Resort are unique holiday options infused with the rich local culture of each region and we look forward to RCI members enjoying stays in these resorts.”

Ananta Spa & Resorts is a sprawling nine-acre spa resort located amidst the historical landscape of Pushkar in Rajasthan. The Aranyawas Resort is located in Ranakpur, Rajasthan,

FYI Hotel tariffs may fall by 2-3%

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The apex body of hotel and restaurant associations, Federation of Hotel and Restaurant Associations of India (FH&RAI) has affirmed that the hotel tariffs may go down by 2-3%, if the infrastructure status demand made by FHRAI in its postbudget memorandum submitted to the Government, is extended to below three star hotel categories and the threshold of location outside cities with population of more than one million is removed, in the near future. FH&RAI had been demanding the status of infrastructure industry from the Union Government for a longtime which was granted under Master List of Infrastructure sub-sectors under Annexure I, item number 5 of the Harmonized list of Infrastructure Sub-sectors by the Cabinet Committee on Infrastructure. But it came with a rider of building only Three-star or higher

Taj Mahal Hotel

category classified hotels, which are located outside cities with population of more than one million.

The normal lending rates of the banks are 12-13% for a period of 5-7 years. “Infrastructure status to hospitality industry under the RBI’s Infrastructure lending list would mean bank loan repayment periods will be extended to 10-15 years and the interest rate would settle around 3-4% compared to 12-13% now. When interest rates will come down, more in tune with international hotel lending rates, it would translate into our input costs getting lowered. If the interest burdens are reduced, tariffs may come down by 2-3%. According to the tourism department, the industry employs 24 million people and by 2017 it will add another 44 million more employees to the Travel and Trade industry,” said Kamlesh Barot, President, FH&RAI.

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home to the renowned Jain marble temple. The Summer Plaza Resort is located in Maharashtra amongst the enchanting Panchgani hills, providing RCI members in western India with a wonderful drive-to holiday destination.

5 july 2012

Hosts ‘India Is’

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The Taj Group is proud to partner with Public Diplomacy Division (PDD) of the Ministry of External Affairs (MEA) for its “India Is” initiative. The campaign was launched in 2011 with support of Incredible India (a Ministry of Tourism campaign) and is a unique crowd sourcing initiative, which invites a global audience to participate and share their experiences and perceptions about what exactly ‘India Is’.

The ‘India Is’ photography competition, scheduled to start in August 2012, and the ‘India Is’ Video Competition, scheduled to start in December 2012 will capture various facets of India and how India is perceived through the eyes of people from various walks of life. Taj Holidays will be offered as gratification and Grand Prizes throughout the duration of the ‘India Is’ Photography and Video Challenges, which are being organized till March 31st, 2013. “As a part of the Taj Family, we are extremely proud to host the launch of the interesting campaign” added Digvijay Singh, General Manager, Taj Mahal Hotel, New Delhi.

news & more

Partnership with Home-Like Hotels

Continent Worldwide

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Continent Worldwide, a rapidly growing Turkish Hospitality and Multi Brand Franchiser Company, recently announced an agreement with Home-Like Hotels Group (HLH) to add, affiliate and upgrade 80 of its member hotels with the Urban Collection, Swiss Inns and Ancyra Inns & Hotels brand names. HLH is a membership based management, sales and marketing solution for small to mid-sized independent economy hotels.

As part of the agreement and a very special invitation offer, during ten to twelve months as of June 2012; 40 member hotels of HLH will be upgraded to become Members of Continent Worldwide brands and the rest of the hotels will be affiliated after June 2013. Initially six of the HLH member hotels will become Swiss Inns and 14 will become members of Ancyra inns & Hotels. The rest of 20 properties will be member of Urban Collection brand and all hotels will still be marketed and managed by the Home-Like Hotels team. “We are proud to align with Home-Like Hotels, a successful hotel management group

which clearly believes in and supports our brand growth strategy,” said Ethem Zagikyan, Managing Director of Continent Worldwide. “We look forward to a partnership of our brand alliance and furthering our association with HomeLike Hotels.” Amrik Singh Khokhar, the Managing Director of Home-Like Hotels has shown commitment to this JV relationship. He said, “We are delighted to add Continent Worldwide brands as a hotel management partner and we believe that upgrading of these 80 member hotels will improve visibility & operating results of our member hotels. We also have another possible arrangement with Continent Worldwide that with new brand standards of Continent HLH will also expand out of India to other countries as well.”

Green Team Initiation The Green Team member associates of Courtyard Marriott Mumbai International Airport as part of Marriott’s Spirit To Preserve philosophy; organized and visited the Tata Power Hydroelectric Station at Khopoli on an educational trip on June 22 and 23, 2012. Featuring India’s first-of-a-kind FGD plant to reduce sulphur dioxide emissions, electrostatic precipitators, pollution

Rebranded as U Tropicana Alibag

Arjun Dhanoa from Tropicana Resort and Mark Heather, MD – Absolute Hotel Services India

Courtyard Marriott Mumbai

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India Resort, Alibag

minimizing low NOx burners, fisheries and plantations, the associates learnt about various reduction compliance initiatives. The Green Team claimed that the trip helped them to better acknowledge the present global ecological concern, and realize a moral and corporate responsibility towards environmental protection. Money spent: Rs. 12,000; Associates: 25; Time spent: 12 hours.

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6 july 2012

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Tropicana Resort Alibag owned

by Mumbai based Tropicana Leisure Hospitality Pvt. Ltd. is currently operational with 12 rooms and will be further developed and renovated before being rebranded as U Tropicana Alibag in December 2012. With an eventual total of 159 rooms as well as an all day dining restaurant, a specialty restaurant, a bar, banqueting facilities, a spa, gym and two swimming pools, the resort will be spread over 12 acres of land. With the backdrop of beautiful hills, the resort will be built so as to blend into its natural surroundings and retain it’s rustic charm and beauty.

Located on the Mapgaon Road, near the village of Chondi, the resort is a fifteen minute drive from Mandwa Jetty. The resort will have on offer 106 standard rooms, 46 deluxe rooms, 2 suites and 5 deluxe suites and will be built in phases with 39 rooms, an all day dining restaurant, a bar lounge, a banquet hall, a gym and swimming pool, all being ready tentatively by December 2012 under phase I. phase II will see 120 more rooms being built along with a spa, a specialty restaurant and 2 more banquet halls.

Mark Heather, Regional Managing Director, Absolute Hotel Services India, said, “Alibag is one of the most favored weekend destination of Mumbaikars and Puneites alike and we are happy to partner with Tropicana to bring to them the international U Brand’s famed hospitality. We are sure it will soon turn to be their favored choice in Alibag.”

new

aPPoInmenTs

novotel Hyderabad and HICC get new resident manager

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Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Centre (HICC) recently appointed Anand Ganesan as the Resident Manager.

Ganesan brings with him more than 21 years of experience in hospitality industry having served in various key management positions across the globe. He 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 Ganesan will oversee the overall management of the property and ensure smooth functioning of all key departments.

ascott Limited gets new Heads

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The Ascott Limited (Ascott), a wholly owned serviced residence business unit of CapitaLand, appointed Vincent Wee as Managing Director for India and the Gulf Cooperation Council (GCC) countries. He is responsible for developing growth strategies and managing Ascott’s business in these regions. Wee is concurrently the Deputy Chief Executive Officer of Ascott Residence Trust Management Limited (ARTML). He has over 18 years of experience in the real estate industry. Prior to joining ARTML in July 2011, he was with Australand Prop-

erty Group, the Australian Stock Exchange listed subsidiary of CapitaLand where he held various senior executive positions including General Manager, Risk, Acquisitions and Commercial Operations.

Ascott has also appointment of Rohan Sable as General Manager of the 187-unit Somerset Greenways in Chennai, Ascott’s first Somerset brand of serviced residence in India. Sable joins Somerset Greenways Chennai with over 13 years of experience in the hospitality industry.

Prior to his current role, he was General Manager of Hotel Royal Orchid, Bangalore.

Best western India gets new associate vice president - operations

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Best Western India recently has announced the appointment of Yuvneet Suri as Associate Vice President - Operations.

With more than two decades in the hospitality industry Yuvneet has worked with some of the best names in the industry, including Ruby Tuesday, Carlson Hotels and Sarovar Hotels. Yuvneet started his career with The Ashok, Delhi as a management trainee in 1989 and successfully continued moving up the ladder handling many challenging assignments.

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the Claridges, new delhi gets new director – Business development

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Vandana Dutta, has been appointed as Director – Business Development for The Claridges, New Delhi. She has over 12 years of experience in Hotel Sales. She was working as Director of Sales for the hotel for past 3 years. In her new role, Dutta will be responsible for all sales and marketing activities, along with responsibility of brand management and positioning of the company as boutique hotel.

She will also be responsible for generating avenues for further business, strategic efforts and leverage the presence of global partnership to drive more commerce. Under her leadership and guidance the hotel has experienced tremendous growth and recognition. She has been associated with properties like Radission Blu Mahipalpur and Le Meridian.

swiss International Hotels & resorts Gets new Chief advisor

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Having recently announced its expansion plans across India and South Asia, Swiss International Hotels & Resorts (South Asia) announced the appointment of Sheila Nair as Chief Advisor for furthering their business plans in India. Nair is a graduate of University of Madras, an alumnus of XLRI Jamshedpur and veteran in the hospitality industry brings to Swiss International Hotels & Resorts over twenty five years of hospitality experience. For over two decades Ms. Nair held a senior leadership positions with the Taj Group of Hotels and Jodhana heritage resorts, a venture of HH Maharaja Gaj Singh with association of WelcomHeritage Group of ITC. She was responsible for the launch of Ginger brand of Hotels by Taj and Ranvas at Nagpur with Jodhana, which also featured in Conde Nast Traveller in the World Top Openings.

7 july 2012

award&

accolades

Courtyard Marriott Mumbai

ITC

Conferred World Business And Development Award

Receives Certificate Of Excellence

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Courtyard Marriott Mumbai International Airport recently announced that it has received a TripAdvisor® Certificate of Excellence award. The accolade, which honors hospitality excellence, is given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Approximately 10% of accommodations listed on TripAdvisor receive this prestigious award. To qualify for the Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five, as reviewed by travelers on TripAdvisor. Additional criteria include the volume of reviews received within the last 12 months.

“Courtyard Marriott Mumbai International Airport is pleased to receive a TripAdvisor Certificate of Excellence,” said Gautam Bhandari, General Manager at Courtyard Marriott Mumbai International Airport. “We strive to offer our customers a memorable experience, and this accolade is evidence that our hard work is translating into positive traveler reviews on TripAdvisor.”

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In a prestigious development for India at the Rio+20 United Nations Summit at Rio de Janeiro, Indian multi-business conglomerate, ITC Limited, was presented the 2012 World Business and Development Award for its transformational rural initiatives in social and farm forestry programs in India. The only Indian company to receive this honor at the ongoing historic Rio+20 Summit, this award has been instituted by the United Nations Development Programme (UNDP), the International Chamber of Commerce and the International Business Leaders Forum (IBLF) in partnership with the Netherlands Ministry for Foreign Affairs, the Swedish International Development Cooperation Agency and the UN Global Compact. ITC was among 5 large global companies to win this honor. Y.C. Deveshwar, Chairman, ITC, received the Award at a Ceremony held at Rio which was presided over by Helen Clark, Administrator, UNDP, Georg Kell, Executive Director, UN Global Compact, Gunilla Carlsson, Minister for International Development Co-operation, Sweden, and the CEO of the IBLF, Clare Melford. Deveshwar in Tx hospitality

8 july 2012

his acceptance address said, “I receive this Award with humility and pride, on behalf of the hundreds of thousands of tribals and poor farmers whose lives have been transformed by ITC’s Social and Farm Forestry initiative. It gives us tremendous encouragement to witness the global appreciation for this initiative and this recognition will indeed help us in taking this initiative to newer heights.” ITC’s social and farm forestry programs provides sustainable livelihoods to rural wasteland owners by helping convert their wastelands into pulpwood plantations. They are supported by ITC’s R&D developed high-yielding and disease resistant clonal saplings with shorter harvesting cycles. While Farm Forestry focuses on farmers owning wastelands, Social Forestry targets resource-poor tribals and farmers. Currently the programs cover over 125,000 hectares, generating over 56 million person-days of employment. Regenerating green cover on this scale has enabled carbon sequestration making ITC carbon positive for 7 years, besides improving moisture conservation, groundwater recharge and reducing erosion.

Keys Hotels Receives Certificate Of Excellence

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Keys Hotels, a brand of Berggruen Hotels Pvt. Ltd. has been awarded the Trip Advisor Prestigious 2012’ Certificate of Excellence Award for 6 of its hotels and resorts across India. Commenting on the occasion, Sanjay Sethi, Managing Director and CEO, Berggruen Hotels, stated, “We are excited to announce that 6 Keys hotels have won a TripAdvisor Certificate of Excellence Award for 2012. Trip Advisor is the largest travel website in the world and we are honoured to receive this award. Most impor-

tantly we would like to thank all our guests who stay at our hotels and resorts and who take the time out to write reviews that have enabled us to win these awards.”

Of the 10 properties, the following Keys hotels and resorts have won certificates of excellence from Trip Advisor: Keys Hotel (Thiruvananthapuram), Keys Hotel (Ludhiana), Dukes Retreat A Keys Resort (Khandala), Keys Hotel Nestor (Mumbai), Keys Hotel (Bengaluru – Hosur Road), and Evershine A Keys Resort (Mahabaleshwar).

Evershine A Keys Resort, Mahabaleshwar

Taj Hotels

SIx Properties Win travel + leisure Awards

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In an encore from last year, the prestigious Travel + Leisure World’s Best Awards 2012 has once again conferred multiple Taj Hotels with outstanding rankings. The hotels include the jewels in Taj’s crown, the 3 stunning Grand Palaces in Rajasthan – Umaid Bhawan Palace, Jodhpur; Rambagh

Palace, Jaipur and Taj Lake Palace, Udaipur, which seem to be favorites in both, the Asia’s Best as well as the World’s Best categories. Following suit are the 2 most legendary hotels in the Taj portfolio, the Taj Mahal Hotel, New Delhi and the flagship Taj Mahal Palace, Mumbai. Known to be favoured

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9 july 2012

addresses for the world’s most significant dignitaries, statesmen and celebrities, both historic hotels have featured among the Top 10 City Hotels in Asia.

The Pierre, a Taj Hotel, New York, too has cemented its position as a recurring ranker in the list of T+L’s Best Large City Hotels in Continental US.

F&B news Glitterati

McDowell signs up Farhan Akhtar

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McDowell’s No 1, India’s largest alco bev brand by volume and by retail value, has signed up Bollywood star and director, Farhan Akhtar, for its soda extension.

Farhan, along with, Purab Kohli, Cyrus Sahukar, Zoa Morani and Chang, will feature in a TVC. This is the first instance of McDowell’s

No. 1 signing up brand ambassadors since its launch four decades ago.

The brand has brought alive the promise of Dosti Ka No.1 Spirit, through unique big ticket activations including multi city musicals with Bryan Adams, Enrique, Bollywood music directors, Shankar, Ehsaan and Loy, Vishal and Shekhar.

According to Ashok Capoor, President and Managing Director, United Spirits Limited, “McDowell’s No. 1 represents the social aspirations of today’s youth. Spending time with friends is paramount for them. The McDowell’s No.1 group

of friends - our new brand ambassadors from Bollywood - echo these sentiments and situations that anyone can easily identify with.

McDowell’s No. 1 has set benchmarks for the alco bev industry - be it be the unmatched sales of 17 million cases this year, innovations in packaging, large unique events, activations and promotions. McDowell’s No.1’s association with Farhan, Purab, Zoa, Chang and Cyrus will set a similar benchmark for friends wanting to have a good time together. The new TVC is themed on the “ No.1 spirit of friendship” and showcases interesting friendship moments appropriately for McDowell’s No. 1 given its stellar performance in the industry.”

“Muffin Break”

Signature Premier

Completes a Year on a High

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Signature Premier Grain whisky, India’s first spirits brand blended with 8-year-old scotch, from United Spirits, was rated as the Whisky of the Year 2012 by the International Whisky Competition held in Chicago and the World Spirits Awards held in Austria this year. The brand also won a silver medal at the Ninth ISW International Spirits Competition, held in Germany. The winning brands from this event, were later showcased at an exclusive trade event at Cologne. Signature Premier is the only premium aged whisky in India crafted by third generation Scottish master blender, Richard Paterson. According to

Ashok Capoor, President and Managing Director, United Spirits Limited, “Signature Premier was launched to catapult our premiumization drive and I am glad it has successfully contributed to our toplines this year.

Signature Premier was uniquely crafted to provide the consumer with the pleasure of aged scotch with the finest

Indian blends - a never before, bold step by a whisky brand. Signature Premier has quickened uptrade within the premium segment in just a year of its launch.

The international taste awards further endorse the winning proposition from Signature Premier - the brand certainly stands out from the crowd.”

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10 july 2012

Marks India presence

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Muffin Break is a premium bakery cafe under Foodco Group Pty Ltd (Foodco), a leader in the retail food franchise market in Australia and New Zealand. With its irresistible combination of quality coffee and freshly baked cakes, slices, quiches, sandwiches, Panini’s and of course, muffins, it’s been serving up bakes for over 20 years. Foodco has now partnered with South Asian Food and Hospitality Pvt. Ltd., a group company of South Asian Hospitality Services Pvt. Ltd., to mark the presence of its brand Muffin Break in the Indian market. South Asian Food and Hospitality Pvt. Ltd. plans to rollout 40 Muffin Break stores in the next five years spread across various Indian cities.

The company has adopted franchising as business expansion strategy and has allied with leading franchiseconsulting firm Inventure for creating the franchise network.

ABD

Enters semi premium whisky market

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Allied Blenders and Distillers Pvt. Ltd (ABD), India’s third largest and fastest growing spirits company announced its foray into the semi premium whisky segment with the introduction of ‘Officers Choice Blue’. Smooth and exquisite, Officer’s Choice Blue is an intricate blend of pure grain whisky blended with Scottish vatted malts sourced from highland and isle, which will be targeted at new age progressive consumers. With the launch of Officer’s Choice Blue, the company aims at meeting the changing needs of the discerning con-

Mosaic

sumers who seek a luxury lifestyle experience. The new brand is expected to garner a sizeable share for the company in the semi premium whisky segment, which has been growing in excess of 30% over the last 5 years.

Speaking about their entry into this fast growing segment, Deepak Roy, Executive Vice Chairman and CEO, Allied Blenders & Distillers, said, “Alcohol market is growing at a healthy rate of 12% and we have achieved enviable 33% y-o-y growth rate for the past 4 years.

However, we understand the importance of being in sync with consumers and hence the need to continuously innovate. With the launch of Officers Choice Blue, which will offer a distinctive premium whisky experience to progressive consumers, we intend to expand the strong Hotels equity of the Officers Choice brand.”

“Flluid” in its new avatar

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Mosaic Hotel Noida recently presented its unique bar, Flluid with an all new persona and savor. The all-new Flluid has been spruced up with eye catching and unique concept based interiors and plush ambience and now intended to cater all moods by offering patrons a superb mix among - a public entertainment venue, a social hangout club and an elegant bar moving on to a plush private area. At FLLUID, the new Lap Pool has added to the beauty and soothing ambience, as one can enjoy sitting beside the pool and enjoy a refreshing drink or a smoke with the melodious music in the background. If that does not gratify your mood or you happen to undergo a change of mood, you might as well move in to an urban design main bar, offering all that one could ask for, a wide range of mocktails, cocktails and selection of international spirits, wine, beers and liquors. There has been an exhaustive revision and enhancement in the both the bar and food menu.

Quiznos Sub Chalks out aggressive expansion plans

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Quiznos, which has entered into a master franchise agreement with Delhi-based restaurant management company Sub-One Hospitality Services to open outlets across states like Himachal Pradesh, Punjab, Uttarakhand, Haryana, Delhi/NCR, Uttar Pradesh, J&K, Rajasthan, Gujarat, Madhya Pradesh and Maharashtra. Quiznos ventured in India with the vision to expand their business manifold and to become one of the major franchisors in the country. Presently, running two outlets one at G.K, New Delhi and another at South Point Mall, Gurgaon. Quiznos is evolving and adapting its product offerings to suit the Indian taste and plans to grow here through franchise route. Sub One Hospitality Services is concentrating on its franchise network expansion for northern and western regions in India.

Domino’s

New Stuffed Garlic Bread

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To tingle the taste buds and add freshness to the palate, Domino’s Pizza, the market leader in the organized pizza home delivery segment in India, recently launched its all-new Stuffed Garlic Bread. The bread has a creamy layer of mozzarella cheese mixed with golden corn and tangy jalapenos, stuffed inside the bread. Priced at Rs. 79, the newly introduced product is available at all Domino’s stores across the country. Commenting on the new offering Harneet Singh Rajpal, VP Marketing, Domino’s Pizza India said, “Research has indicated that in our category, consumers are always looking for new variety of offerings. While old favourites continue to charm Tx hospitality

11 july 2012

consumers, new additions to menu give them a reason to try different tastes. We are confident that with the launch of this new Stuffed Garlic Bread, Domino’s Pizza will scale new peaks in its endeavour to exceed customers’ expectations on taste and quality.

We are committed to enhance the taste experience of our customers with the new innovative delicious products at a regular interval.”

INTERNATIONAL

news

Sri Lanka

Come stay at Marriott’s first hotel near colombo

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For those who travel a lot to Sri Lanka, you could look forward to staying at the 200-room, 11storey Weligama Bay Marriott Resort & Spa at the Indian Ocean Island. The hotel will be located in Weligama, a part of Matara, which is one of the largest cities on the south coast of Sri Lanka, where tourism and fishing are the two main businesses.

Tourism is the mainstay of the southwestern coast of Sri Lanka.

The services sector is expected to be the primary engine of growth in coming years that is expected to be led by tourism. Weligama, located 144km from Colombo is a popular tourist destination renowned for its sandy beaches.

Famous for its stilt-fishermen perched on a cross bar of a single pole planted into the sea bed, this attraction has been captured in every corner of the world depicting Sri Lanka as a preferred destination of choice for travelers from all over the world. With some 640 sq m of flexible ballroom space, the hotel should prove extremely popular in the Meetings, Incentives, Conferences and Exhibition (MICE) market. While those traveling to Weligama Bay Marriott Resort & Spa on holiday, will be able to take full advantage of the wide leisure offering at the hotel, which includes

Hong Kong Liven up at Dragon Boat Carnival

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three restaurants, a pool with a pool bar, spa, fitness center and a beautiful stretch of beach. “Marriott is delighted to be extending its portfolio and opening a world-class hotel in Sri Lanka,” commented Simon Cooper, President and Managing Director Marriott, Asia Pacific. “Sri Lanka is a destination that has great potential and opportunity and we hope to capitalize on that and establish a strong presence in the country.

We are confident that the reputation of Marriott Hotels and Resorts and the power of Marriott Rewards, our loyalty program, will create great interest from both local and international travelers.”

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12 july 2012

It’s that time of the year when cheers and beers is all what you will hear and see at the Asia’s World City Hong Kong at the International Dragon Boat Festival in July 2012.

This year over 6,000 of the World’s Best Dragon Boats and Athletes will converge at Hong Kong for the famous International Dragon Boat Race. 3,000 athletes from 12 countries will participate in the Hong Kong International Dragon Boat Races to the beat of drums and the roar of the crowds; battling it out in the waters of Victoria Harbour with the stunning city skyline in the backdrop. This ancient event is also known as Tuen Ng Festival. It is celebrated to memorialize the death of a popular Chinese national hero Qu Yuan who drowned himself in the Mi Lo River over 2,000 years ago to protest against the corrupt rulers.

Legend has it that as town’s people attempted to rescue Qu Yuan; they beat drums to scare fish away and threw dumplings into the sea to keep the fish from eating his body.

Today, festival activities recall this legendary event. People eat rice-and-meat dumplings wrapped in bamboo leaves; and many look forward to swimming or even simply dipping their hands in the water.

What’s new this year is the party sponsored by San Miguel – one of Hong Kong’s favorite beer. Imagine yourself at the waterfront with the drums beating, muscles twitching and boats slicing through the waters of Victoria Harbour to the finish line.

Did You Know Mt. Fuji is Open

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July 1 was officially the day that Mt. Fuji was opened to climbing. On this day, the Fujisan Hongu Sengentaisha Shrine holds ceremonies starting in the morning to pray for the safety of climbers. The climbing season for Mt. Fuji lasts until the end of August. It takes a lot of work and effort to climb to the top of a 3,776-meter mountain, but the beauty of the sunrise (known as “goraiko”) seen from the peak is something special.

Taj Hotel New York

Attaché Services

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If your going to New York stay at the Pierre, a Taj Hotel on New York’s Central Park. A new Taj Royal Attaché services has been introduced just for guests staying in the hotel’s 11 Grand Suites, luxurious accommodations with gracious living and entertaining spaces. “Genuine inspired Indian hospitality has been a hallmark of Taj Hotels Resorts and Palaces for more than 100 years. This is particularly true in our royal palace hotels, where our highly trained royal butlers offer the finest personalized services to very discerning clientele. We are now bringing this Taj royal treatment to our U.S. flagship in New York,” said Raymond N. Bickson, Taj Hotels Managing Director and CEO. A team of Taj Royal Attachés, all with extensive experience assisting royalty, heads of state and CEOs from around the world, will offer warm, intuitive palace-style services to Grand Suite guests at The Pierre, A Taj Hotel. The idea is for guests to feel they are coming home to a gracious, extremely well-staffed Fifth Avenue apartment where they are the ‘king’ and ‘queen’ of the castle.

EVENTS & CELEBRATIONS

and Fahad Samar. Also present were Nikhil and Vidushi Mehra, Ranna Gill, Ramola Bachchan and Nina Pillai, who flew in especially from Delhi to attend the event.

Arola’s Opening

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June 9, 2012 saw the gala opening party of Arola, the new gourmet Spanish Restaurant & Bar at the JW Marriott Mumbai by two Michelin star Chef Sergi Arola. The grand event, hosted by JW Marriott Mumbai in association with Chhaya Momaya, was attended by the who’s who from the city’s swish set - Akshay Kumar, Mandira Bedi and Raj Kaushal, Lillette Dubey,

Aditi Deshmukh, Gayatri Oberoi, Daboo and Manisha Ratnani, Rashmi Uday Singh, Sanjeev Kapoor, Jatin Kampani, Mamta Dalal, Sheetal Mafatlal, Ash Chandler, Shaan, Rahul Dev, Negi, Namrata Shroff, Shruti Seth and Dhanish Aslam, Aarti and Kailash Surendranath, Simone Singh,

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13 july 2012

SHORT TAKES Don’t Miss

New rooms by Courtyard by Marriott, Mumbai

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If you’re traveling to Mumconventional design designed bai, check out the superior exclusively by internationally hospitality that new floor of renowned firm, TID associates. guestrooms at Courtyard by Each stylishly decorated room Marriott, Mumbai Internais equipped with a large, well-lit tional Airport (CYMMIA) work desk, ergonomic chair offer. Strategically located in and complimentary high-speed the heart of the business hub Internet access to keep you conof North Mumbai, the hotel is nected during your stay. You spreading its wings and growcan rest easy in the comfortable ing from strength to strength.

Marriott bedding, which offers Designed with both leisure crisp linens, thicker mattresses, Studio Suite, Courtyard by Marriott, Mumbai International Airport and the business traveler in custom comforters, fluffier pilmind, the new guest rooms operational and experience worldlows and a new modern design. and suites provide stylish accomclass hospitality with the addition Each spacious hotel room also comes modations at great affordable rates. of 39 all new guest rooms. The new with in-room coffee and tea, flat CYMMIA welcomes guests to enjoy guestrooms at the hotel are a disscreen HD TVs and individual climate the eighth floor as it becomes fully tinctive blend of contemporary and control.

Did You Know

Don’t Miss

New Craft House Store at T3 airport in delhi

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Visiting family?

Forgotten a gift?

Don’t worry. Just go a few minutes early to the airport! Yes, the airport, because that’s where you’ll find the new store by Craft House – ‘Delhi Bazaar Craft House’. Located now at Delhi’s International Departure T3 airport, the 4,000 sq feet store showcases the best merchandise India has to offer to world travelers transiting through T3. As the biggest Indian profile store at the airport, it’s the only uni-brand store in the terminal to showcase premium merchandise manufactured and produced in India, displayed in a hassle-free ambience appealing to foreign as well as Indian clientele. Craft House opened its first luxury store at The Metropolitan Hotel & Spa, New Delhi in 2000. “Delhi Bazaar Craft House will be a holistic shopping experience for the travelers flying out of the city,” says Craft House owner Monisha Gupta.

“We aim to promote India as a concept and offer products ranging from handicrafts, tea, spices, décor accessories to aroma, spa and spiritual products, ethnic wear, gourmet etc. under the brand name Craft House.”

True to its name the 24X7 store is a bazaar featuring ten shops and portrays several facets of exotic India. In tune with the International trends it showcase exquisite Indian craftsmanship in an ambiance of trust and confidence.

Tx hospitality

Fairmont to open first hotel in India

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Jaipur is a common destination for both nation and international travelers, but soon there will be a whole new experience you can have in the city. Fairmont Hotels & Resorts, a Canadian based luxury hotel chain, recently announced the opening of its very first hotel in India – Fairmont Jaipur. Set to open its doors on 9th August 2012, the hotel will join an iconic collection of Fairmont hotels around world, which include landmark properties like The Savoy, London and Fairmont Peace Hotel, Shanghai. Fairmont Jaipur will open with 199 elegantly appointed Fairmont rooms glorifying the rich heritage of Mughal and Rajput architecture era in each guestroom, some with the unparalleled views of the majestic Aravalli hills. The hotel will also offer you a selection of exclusive restaurants to choose from – Zoya for international cuisine, the Tea lounge Anjum for the fine art of tea tasting, a library bar Aza, and the Cigar Diwan. There will an outdoor pool facing the Aravalli hills perfect for Sunday brunches, theme nights and a host of kid’s activities. For those seeking adventure, a host of outdoor activities will be available, ranging from hot air ballooning, treks, elephant rides, picnics and village walks.

14 july 2012

dId You KnoW

soFITel mumbaI unveIls ITs neW spa

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Imagine soaking up French luxury in the heart of Mumbai. It’s possible as Sofitel Mumbai BKC brings an exciting line-up of future projects where French culture, design and gastronomy is blended artistically with rich Indian tradition in a Neo Art Nouveau style, offering multifaceted experiences in cuisine, entertainment and relaxation; where buoyant business meets elegant lifestyle, and “Life is Magnifique”.

But the best of is their newly launched signature So SPA. On a dedicated floor sprawling over 6,000 square feet the So SPA hosts 6 treatment rooms. Of these, one is an exclusive couple’s spa area with a private Jacuzzi and other amenities.

The So SPA treatments draw inspiration from a French gourmet restaurant menu. The Starters & Desserts last for 30 minutes, the Main Course lasts between 30 & 90 minutes. There are a few Specials and Menu Suggestions that last up to 150 minutes per treatment. At So SPA, the abundance of peace meets the abundance of space and it promises a unique personal experience: original music and exclusive signature treatments which include the So Rejuvenating Facial, So Exhilarating massage and Le Diamantaire Facial by Gemology, exclusive to Sofitel Mumbai BKC. Bernd Schneider, General Manager Sofitel Mumbai BKC says, “Sofitel Mumbai BKC’s So SPA is an exhilarating, uplifting and rejuvenating experience offering a mix of treatments from India and around the world. So SPA is a true escape from the hustle of Mumbai city and is an exceptional spa with a unique experience.” Designed by renowned French designer, Isabelle Miaja, So SPA at Sofitel Mumbai BKC leaves you mesmerized by its beauty.

The entrance of So SPA is designed to create an instantly tranquil feeling by the use of soft sheer drapery dotted with decorative Indian posts. The interiors of the spa are bright and pleasant with controlled lighting, predominantly displaying the color gold, which is a shared passion by the French and Indians alike. The angular placements, tilt-glass style and use of gleaming gold remind one of the designer’s fervor

towards gold and diamonds. Miaja has created the tree of life in the spa area, which is symbolic of the body renewing its life by means of the mysteriously rejuvenating spa treatments. However, she claims her personal favorite part of the spa to be the “Golden drops of luxury” that float above the water fountain and along the far wall. Her inspiration behind this element, she says, was the depiction of an exotic golden rainfall. Water features and landscaping elements are installed to create a harmonious feel with natural elements, soothing the senses while relaxing the mind and body.

The So SPA at the Sofitel Mumbai BKC has products from Gemology and Cinq Mondes, two globally established French brands that are entering the Indian market for the first time. Cinq Mondes is a leading French Spa company and their products are inspired by ancient beauty and health traditions of the world. They use effective natural ingredients in order to adapt traditional recipes to cutting edge cosmetology.

Since its creation, Cinq Mondes has been a pioneer in the design of formuTx hospitality

15 july 2012

las without petrochemicals, silicone or paraben, and was one of the first brands to commit itself to a strict laboratory charter with the Natural Laboratory Guideline. The Exfoliant Graines et Fleurs has been formulated from a traditional cosmetic preparation used

by Balinese princesses since the 17th century, it refines the skin’s texture, purifies and brightens the complexion.

While Gemology products are inspired by life’s essential minerals and provides a range of skincare that captures the richness of precious and semiprecious stones, which help achieve young and radiant skin. Through liquefaction and chemical compounding, their cosmetology laboratories extract the natural trace elements present in minerals and use them in beauty care products. Combined with high-quality formulation procedures, this selection provides an exceptional line of beauty care products. The Gemology Crème au Diamant anti-ageing cream is made using a signature ingredient, authentic 0.25-carat diamond in a 1.7 oz jar, to help improve the skin’s strength and glow.

cover story

Who’s keeping

you safe?

At Jaypee hotels we have high standards of security services and guest are comfortable and feels secured. Hence, it is very important for us to have the proper security system in place to protect staff, guests and physical resources and assets such as equipment, appliances buildings, and also the belongings of the guest.

– Manju Sharma, Director, Jaypee Hotels

Try walking into a hotel and you and your bags will be thoroughly frisked before they let you in – at least at some hotels. It’s all happened after the Mumbai tourist attack in 2008. Meghna Bhaduri talks to some of the leading hotels and finds out what they do to keep you safe.

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n November 26, 2008, terrorists launched a series of coordinated attacks in Mumbai, India. Among the targets were two high-profile hotels: the Taj Mahal Palace and Tower and the Oberoi Trident complex. Reports indicated that more than 50 people were either trapped in or directly held hostage at the Taj Mahal and about 40 were at the Oberoi. It shook up everyone, the hospitality industry and the world at large. A month later, the Hotel Association of India (HAI) arrived with a complete list of security measures hotels should have. “We had been in continuous discussions and wanted to arrive at recommendations for both big properties that can afford the kind of investment needed and smaller ones which can’t afford some of these hi-tech measures,” said the then HAI president, Priya Paul, chairperson, Apeejay Surrendra

we hAve in our hotel A unique concept of irAf (imperiAl rApid Action force). it is the brAinchild of our present senior vp And gm viJAy wAnchoo. we hAve 20 volunteers from different depArtments of our hotel who Are trAined to respond to mAnmAde or nAturAl disAsters/emergencies. – lt. cOl.

SatiSh Bhati, chief Of Security, the iMperial

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15 JULY 2012

cover story “the meAsures listed Are not eXhAustive And goes beyond the minimum requirement by the governing Agencies. up-grAdAtion of security And sAfety AppArAtus is An ongoing process in the hotel.

– KulDeep SinGh chauhan, Security heaD, the MetrOpOlitan hOtel & Spa

(Opening picture) Jaypee Greens Golf & Spa Resort, (from left to right) Aditya Sarovar Premiere Hyderabad, Hotel Sahara Star

Park Hotels. So have the hotels take necessary actions? Have they realized just how significant is securing both guest and property in today’s day and age? Director of one of India’s largest brands Jaypee Hotels, Manju Sharma believes hospitality is a service industry and today good service includes security.

And just what do these hotel provide in terms of security? Sharma explains, “At Jaypee hotels we have high standards of security services and guest are comfortable and feels secured. Hence, it is very important for us to have the proper security system in place to protect staff, guests and physical resources and assets such as equipment, appliances buildings, and also the belongings of the guest. Close-circuit cameras, adequate patrolling security staff and surveillance facilities are the prime focuses at all our properties. We also conduct extensive training sessions for our hotel and security staff to ensure complete safety of our guests in case of any crisis.”

At the heart of the Capital, a landmark of its own, The Imperial has an impressive number of 72 security guards to physically man all the entry and exit points of the hotel, ensuring that nothing unauthorized enters the hotel premises. “To beef up this security strength, we have in our hotel a unique concept of IRAF (Imperial Rapid Action Force). It is the brainchild of our present Senior VP and GM Vijay Wanchoo,” explains Lt. Col. Satish Bhati, Chief of Security, The Imperial. “In

fact, we are the only hotel that has this concept.

We have 20 volunteers from different departments of our hotel, like engineering, front office, housekeeping, telephone exchange, kitchen, restaurants and security, who are trained to respond to manmade or natural disasters/emergencies. We already have 70 volunteers who have graduated in IRAF and have been issued certificates and IRAF badges, which they wear proudly as uniform. IRAF is also trained in First Aid if the need arises. At any point of time 20-25 IRAF trained members are always available round the clock apart from our security strength. We also have ETD (Explosive Trace Detector) and UVSS (Under Vehicle Scanning System), which is being used as a tool of access control for checking of all the incoming vehicles and a heavy-duty baggage scanner for guests’ checked-in luggage on the Main Porch. Our excellent surveillance system has an adequate number of CCTV, which can cover the entire hotel premises with recording facility of more than 30 days. Our security team is well trained in using Bomb/Fire Blankets to counter bomb threats and fire in the hotel premises,” he adds. The hotel also maintains a good liaison with the local police officials, Delhi Fire Service officials, Bomb Disposal Squad, Traffic Police and other civil officials. We are in constant touch with the dependent SHO for the security inputs.

On Bangla Sahib Road, the smart and swanky

Metropolitan Hotel & Spa, Delhi, sees a constant flow of national and international guests. With its many F&B outlet, walk-ins are also high and so is the risk. But Security Head at The Metropolitan Hotel & Spa, Kuldeep Singh Chauhan, assures that the hotel takes utmost care of not only the safety and security elements but also pays attention to have the proper/enhanced/updated security system in place to protect guests, staff and the property. “For this purpose the hotel has a team of competent security personnel dealing with deftness in developing and administering hotel security programs to guard against theft, sabotage, information theft, vandalism, violence or other threats against hotel, its guests and employees. The team holds in depth understanding of security gadgets, equipments and improvised techniques.” The Met has a rigorous security set up that includes from checking of vehicles, a Duress Alarm System, a Concertina Coil on boundary walls, egress and ingress points manned round the clock, X Ray Baggage scanner, Door Frame Metal Detectors on strategic locations, and a CCTV System, to covert and overt surveillance, a Crisis Management Plan and Evacuation Plan in place, hi-tech electronic locks in guestrooms, and special surveillance and procedures to ensure the security of single lady guests. “The measures listed above are not exhaustive and goes beyond the minimum requirement by the governing agencies. Up-gradation of security and safety apparatus is an ongoing process in the hotel.

Innovative and imaginative methods are being evolved continuously to seize any crisis or threat situations. The Met on its Safety and Security has been certified in January 2011 by District Disaster Management, which is the highest disaster governing body in India,” explains Chauhan.

A security professional who served with Special Forces during his stint with the Army, Col Pawan Bhatnagar, Director Security, The Leela Palace New Delhi, has been with the hotel since its pre-opening stage and was deeply involved in evolving the security plans, protocols and their execution at the hotel. He agrees that there has been a paradigm shift in the concept and execution of hotel security in India post 9/11 and the terrorist attack at the Taj Mumbai. “But security needs to be thorough, yet unobtrusive so as not to inconvenience or mar the guest experience.

At the Leela Palace Chanakyapuri, the security encompasses observation, profiling, and discreet surveillance, physical checking of all personnel and data storage using technological innovations.

Inbuilt safety and security features in the building design, segregation of the guest and back areas, formal yet pleasant access control measures for guests, staff, vendors and casual visitors by trained and experienced security team, electronic screening of vehicles, stores and supplies, police verification of all employees and contractual workers, discrete presence of armed guards, installation of Intruder Detection System over the

perimeter wall, shatter proof glass façade, bullet proof glasses in important guest areas backed by a state of art Building Management System and some of the measures being taken to ensure the safety and security of the guests,” he adds.

The flagship property of GRT Hotels and Resorts, GRT Grand, Chennai, was rated as Best Hotel of 2007-8 in the 4-star category by the Ministry of Tourism, Government of India.

Understanding that the security of guests is of paramount importance, Nabin Kumar Acharya, Loss Prevention Manager, GRT Grand, explains, “Regular training sessions are conducted to our staff on handling fire, earthquake and medical emergency. They are also trained in emergency evacuation procedures. There are frequent staff briefings to identify and alert on risky and dangerous situations. The hotel is well equipped to handle any emergency. The hotel is divided into 15 zones. Signages are posted in every zone in all prominent areas, indicating the zone detail, the zone in-charge and his responsibilities. Trained personal are assigned as zone in charges. Surveillance cameras are installed at important places in the hotel and the security manager does real time monitoring.” Cameras, in plain sight around the hotel, act as a deterrent and give guests an additional sense of security. Security personnel with walkie-talkies are posted around the hotel, in all-important entrance, exit points and in guest floors, which provides an effective hu-

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19 JULY 2012

The Leela Palace New Delhi

security needs to be thorough, yet unobtrusive so As not to inconvenience or mAr the guest eXperience. At the leelA pAlAce chAnAkyApuri, the security encompAsses observAtion, profiling, And discreet surveillAnce – cOl paWan Bhat-

naGar, DirectOr Security, the leela palace neW Delhi

cover story

regulAr trAining sessions Are conducted to our stAff on hAndling fire, eArthquAke And medicAl emergency. they Are Also trAined in emergency evAcuAtion procedures. there Are frequent stAff briefings to identify And Alert on risky And dAngerous situAtions.

– naBin KuMar acharya, lOSS preVentiOn ManaGer, Grt GranD

man surveillance 24x7. All vehicles entering the hotel are physically checked at the hotel entrance with under chassis mirror and boot. And guests enter the hotel through a doorframe detector and are physically frisked with hand-held metal detectors. “We are planning to install a baggage scanner this financial year. The hotel is having a regular interaction with the police regarding suspicious activities in and around the city, which affects the hotel. The hotel’s plan is shared with the local police and fire & rescue service departments, which they can use in case of real emergency like terrorist attack, bomb blast, fire and etc. The hotel is located within one km distance from the nearest police station, less than 1 km from a 24-hour medical emergency hospital, and within 2 km of nearest fire and rescue station. The hotel rooms are protected with electronic door locks enabled with ‘Magnetic Stripe Key Card’, which can be used only for that specific period of guest stay,” adds Acharya.

In Mumbai, Nilesh Vaidya, Manager Loss Prevention, Hotel Sahara Star, briefly explains their measures for the safety of their guests, “Right at the entry gate, we check all incoming vehicles using the best of resources in the industry. All the incoming baggage, including small parcels, purses, pouches, get scanned through the X-ray machine. People entering into the hotel have to go thorough the metal detector and only then are they allowed to enter. We also have CCTV cameras on multiple locations in the hotel. A security personal watches the cameras all the time from the CCTV room. We also keep records of all incoming visitors and all the hotel gates are wellmanned 24X7. Other than this, we also arrange training sessions for our staff members.”

With hotels in Mumbai and Bangalore, Svenska Design Hotels is a brand that focuses on the business/corporate segment with typically senior management (Directors, VPs, MDs, CEOs) from both multi-national corporations as well as Indian companies. Chief Executive Officer Zia Shiekh says, “We take the safety and security of our guests very seriously indeed. All our rooms come installed with modern electronic guest room locks. We change the lock configuration with every new guest so there is no chance of duplicated keycards. From a dead bolt lock and a peephole in the rooms to surveillance cameras to 24x7 security guards, we have thought of everything.

We even have a “Female Only” floor designated for single lady travelers. This floor is carefully monitored 24x7 and only female personnel are allowed to access the floor at any time.”

In Hyderabad, Michael Singh, General Manager, Aditya Sarovar Premiere Hyderabad, believes that today world hotels are designed keeping in mind high security standards as safety and security of guests. “We at Aditya Sarovar Premiere have sufficient and appropriate equipment to deter any forced vehicular entry and to tx HOSPITALITY

detect the presence of explosives, firearms and contraband (narcotic substances) material, operated by trained manpower. The main entry of the hotel has also been suitably protected by the presence of manual metal swing gates that can take the impact of a speeding vehicle and prevent the same from ramming into the hotel,” says Singh. This is further augmented by the integrated; sensor activated High Speed Boom Barriers with the tire killer at the main entry 100 meters away from the main building. “The property is also equipped with baggage scanners and Door Frame Metal Detectors (DFMD) for both baggage and guest, in addition to manual frisking by the security associate at the main entrance. The hotel also has an electronic surveillance system monitored 24/7, two fire exits in each floor, and an integrated security management system in the guest elevators allowing only in-house guest access. The safety aspect has also been addressed in detail and the presence of standard fire fighting equipment placed at suitable points augment the fire and smoke detectors that are present and monitored (Integrated Fire Alarm Panel) round the clock by trained security associate at the BMS room and also integrated fire alarm panel fixed behind the hotel reception to be monitored round the clock. But the presence of the safety and security equipment has not reduced the importance of trained manpower. Security officers patrol the floors of the hotel and additional manpower ex-

20 JULY 2012

ists during high profile events,” he adds.

Hotels often try to maintain a low-profile security presence to avoid making guests feel uncomfortable. But in certain locations, as with the greeters at the lobby entrance or garage, visible security can thwart crime and provide a sense of safety for guests. So with so much attention paid to various levels of security are you as a guest even aware of how much effort the hotel put into keeping your safety? Shiekh believes increasingly so, especially after the tragic events a few years ago with terrorists striking in Mumbai. “Guests in India are well traveled and are aware of enhanced level of security a hotel like ours. Post 26/11 terror attacks, public awareness towards security has grown and hotel guests are no exception. They may not be aware of the efforts that are put together back of the house for their security but they definitely know what kind of security measures should be expected from star hotels.

Corporate guests are especially aware as security is one of the important agendas for many of the corporate companies,” Singh add.

Vaidya expresses a different view, “Unfortunately, we Indians don’t taken security seriously.

I often receive complaints of guests being checked at the gate on many occasions. However, some foreign companies who arrange conference or meetings at our hotel do inquire about the level of security before making the bookings. Although guests are aware of the security at hotel, very few

really liked it.” Chauhan however, thinks a guest, who walks into a particular hotel, comes with an understanding that he and his belongings will both be safe and secure during the stay. “After the terror attacks on hotels all over the world, everyone has become more cautious about security and a guest knows that every reputed hotel has proper security and safety system in place.”

Col Bhatnagar also believes there is a discernible difference in level of security awareness between the Western and Eastern world. “It is interesting to see guests from western word asking for more stringent protocols and free passage through the security checks even at the cost of their own security. Unfortunately, the safety culture is still in its nascent stage in our county,” he explains.

But he also believes that the discerning travelers of today appreciate the lengthy measures taken by the hotel to ensure their security. “They feel safe and cocooned in an island of luxury where they know they are safe and secure. The degree of perception however, varies based on the cultural differences,” he adds. Singh also claims that though guests understand the efforts make for their own safety and security and cooperate and empathize with the security measures, there are always exceptions. “Some guests do find such security measures uncomfortable and are unwilling to cooperate. Hotel security is thus a neverending task of balancing guest security and guest comfort,” he says.

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21 JULY 2012

The Leela Palace in New Delhi

right At the entry gAte, we check All incoming vehicles using the best of resources in the industry. All the incoming bAggAge, including smAll pArcels, purses, pouches, get scAnned through the X-rAy mAchine.

– nileSh VaiDya, ManaGer lOSS preVentiOn, hOtel Sahara Star

cover story

Svenska Design Hotels

we tAke the sAfety And security of our guests very seriously indeed. All our rooms come instAlled with modern electronic guest room locks. we chAnge the lock configurAtion with every new guest so there is no chAnce of duplicAted keycArds – Zia

ShieKh, chief eXecutiVe Officer, SVenSKa DeSiGn hOtelS

However, Vaidya thinks awareness is missing, “After so many mishaps in recent years, we still don’t want to change our attitude about security.” Singh aggress and adds that like in Europe and US, security awareness and handling in case of emergency should be part of the education system. “In my opinion we need to educate the environment that the security measures are for their own good. Security today is driven by technology and intelligence. The days of illiterate security guards standing at the gate and saluting are over. We need to invest in quality equipment and training to have a security of international standards,” says Col Bhatnagar.

Chauhan on the other hand believes that though hotels like his have comprehensive range of safety and security systems to provide cover against all types of risks and applications, upgradation of security apparatus is an ongoing process. “Innovative and imaginative methods are evolved continuously to seize initiative under terrorist threat,” he says. Acharya agrees but adds that additional facilities like an ‘Automatic Vehicle Scanner’ would be an added advantage.

So does a secure hotel means that hotel has had to spend more to keep you safe? All the hotels agreed it did but added that it was necessary and not something they compromised with. tx HOSPITALITY

“This is not an area that can be compromised and is probably amongst the top 3-5 factors that corporates take into account while finalizing their hospitality partners/preferred hotels for their executives,” says Shiekh. Col Bhatnagar explains that more security means more cost, but that’s the cost of operating. “The discerning clientele of today rates security preparedness of a hotel higher than its luxury quotient while selecting a destination. Therefore, it makes sense to invest in security preparedness and use that as a force multiplier in revenue generation. The top management at The Leela Hotels is highly sensitive to the safety and security of the guests and ensured highest standards in installation of the security equipment, training of the security personnel and hiring of best professionals in the field,” he adds.

Chauhan claims that heightened security and the associated employee training can be costly but the hotel is committed to ensure regular investments both in maintaining the extremely high standards of their team and product range and also strengthening new and existing additions.

Firoze Zia Hussain, CEO, Totem International Limited, disagrees that high tech translates into high cost, “In fact at most conferences I speak on how better security management reduces overall security management costs and of course

22 JULY 2012

increases hotel occupancy.” He believes what’s still required is the need for standardization and making of standard operating procedures and regular third party auditing. Adding that most hotels make the basic mistake not to have strong deterrent basic equipments portable type of reliable quality and not buy certified products. “I find many hotels using non-certified products,” he adds.

Vaidya offers a different perceptive, “In my view, there are two types of securities, one is physical and other one is electronic. Electronic security such as CCTV cameras, X-ray machine, explosive detectors, and automatic bollards do cost more but it’s worth it. Physical security means the security guards, something that plays a very important role guarding your property. If you have quality guards, they can really make a difference.” Agreeing that the cost of not providing enough security is much higher than one thinks, Singh suggests that a criminal activity could not only cost a hotel its reputation but also a person his or her life. “In order to ensure that hotels are safe and have an effective security program in place, almost every corporate company conducts a thorough security assessment before they start using the hotel for their travelers. Keeping these requirements in mind many major hotel chains

including Sarovar Group, have their own team of security experts to conduct mystery audits in hotels and guide the management to enhance security standards,” he asserts.

Among the various security providers in India, Totem is a vast pool of professionals with diverse industry background having strength in consulting, engineering, exports/imports, ICT, marketing, project management and security.

They are experts in electronic surveillance training and sensitization, physical security gadgets, consult on corporate security, and provide supplies to the police/defense. Their expertise ranges from complete CCTV systems and Fibre Optic Network to Cyber security and Identity theft, and more. Having worked with brands like Marriott, Hyatt, SPG, Sheraton, and Ista, Hussain explains that the latest product available to hotels today is the Morpho Hardened Mobile Tracer, useful for explosives and narcotics detection, especially the rugged and portable type.

But surveillance doesn’t just mean equipments, it means involving the entire staff – to generate an awareness program. For example, housekeeping staff should be trained to notice anything out of the ordinary in guest rooms, such as the presence of weapons or drugs. There are various types of behavior that hotel staff and security officers must be trained to look for. These range from spotting people who are obviously out of place, such as an individual wearing a long or heavy coat in hot weather, to the less conspicuous, such as when a person is taking unusual pictures of hotel exits or security cameras. But a crisis management plan is only useful if staff know how to carry it out. That means the entire work force must be well versed in its details and their responsibilities. Training can include anything from tabletop exercises to actually evacuating staff to ensure that they’re familiar with fire doors and routes they would take in an emergency. According to Magnus Ranstorp, terrorism expert with the Swedish National Defense College, staffers should ‘be trained in spotting individuals who may raise flags in terms of doing advanced recon’. It also means that vehicles are stopped and the driver questioned before they are permitted into the parking garages. This approach of asking where people are headed and perhaps even pointing out more convenient routes or garages can be thought of as customer service as well as security.

Thus, best hotel security is not the priciest system or the most well built personnel. It is about the system that will fit the hotel together with the most professional personnel it can have. Computerized security systems ease the work of the hotel security team but it is still vulnerable to cyber criminals. More than ever, the undertaking of ensuring a safe and secured hotel becomes more complex. It is an ongoing process that is forever changing and upgrading to provide a safe and secure environment for guests like yourself.

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(From top to bottom) GRT Grand Chennai, The Imperial Delhi

we At AdityA sArovAr premiere hAve sufficient And AppropriAte equipment to deter Any forced vehiculAr entry And to detect the presence of eXplosives, fireArms And contrAbAnd (nArcotic substAnces) mAteriAl, operAted by trAined mAnpower – Mi-

chael SinGh, General ManaGer, aDitya SarOVar preMiere hyDeraBaD

TALKING POINT

changing challenges inTo

OPPORTUNITIES a part of the `15,000 crore Jaypee group, Jaypee hotels owns and operates star properties in new delhi, uttar pradesh and uttarakhand with a total capacity of 644 rooms. director of Jaypee hotels Manju Sharma talks to meghna bhaduri about the brand and its latest addition

Could you tell us a little about the brand?

Transforming challenges into opportunities has been the hallmark of the Jaypee Group ever since its inception four decades ago. Jaypee Group is a diversified infrastructure conglomerate with Business interest and an annual turnover of Rs. 15,000 crore. After cementing its roots in the hospitality sector for over two decades now with Hotels properties viz, Jaypee Vasant Continental and Jaypee Siddharth in New Delhi, Jaypee Residency Manor, Mussoorie and Jaypee Palace Hotel and Convention Centre, Agra, Jaypee Hotels has built a strong positioning of all hotels and now we are moving ahead creating a landmark in luxury with the launch of “Jaypee Greens Golf and Spa Resort”. Adding to the customer’s delight are: “Jaypee Delcourt” and “Atlantis – The Club”, a residential product with 27 well appointed deluxe rooms and 36 service apartments at Jaypee Greens, Greater Noida. Atlantis-The Club at Jaypee Integrated Sports Complex, Jaypee Greens, Greater Noida sprawls over 15 acres of land presents a combination of International standard sports facility’ as well as the ‘club house privileges’ under one roof.

What is the USP of the brand and what sets it apart from its competitors?

All our properties reflect a unique aura in some way or the other. Every hotel has its own USP. Five star deluxe properties in the heart of the capital city, New Delhi – Jaypee Vasant Continental and Jaypee Siddharth, Jaypee Palace Hotel & Convention Centre is reflective of Mughal architecture and opulence of India’s ancient history. Jaypee Residency Manor is the only five star deluxe hotel in Mussoorie and is built on a unique hilltop offering an inspiring view of the Himalayas. Creating landmark in luxury is the newly launched ‘Jaypee Greens Golf and Spa Resort’ – a five star deluxe property.

What are some of the unique facilities available with the brand?

As front leaders in the sector and keeping up

with the commitment Stress-busters of meeting the needs Talking to people and of travelers, Jaypee knowing more about Hotels, has added yet them and what’s hapanother list of firsts to pening around. its credit through the sophisticated unparalleled technology of ‘IP phone’ application which has been very well-accepted by our guests. Some of the other technologies that provide competitive edge to the hotel includes I pod docket station placed in each room where guests can enjoy music of their preferences.

What do the properties offer in terms of F&B?

F&B has been a very strong division of Jaypee hotels. Our variety of food outlets, at different properties, are ever evolving to ensure the success of newest gourmet ideas. The varieties of cuisines that we offer at our hotels are: Jaypee Vasant Continental, Paatra – the Indian cuisine restaurant, Ano Tai- Chinese, Eggspectation – 24 hour resto café, Tapas – The Lounge bar, and The Old Baker – The Patisserie.

Who is the brand primarily targeted towards?

Jaypee Hotels offer the world’s most discerning travelers authentic experiences in a refreshingly modern way to create lifelong memories. Jaypee Greens Golf and Spa Resort is a super luxury resort at Jaypee Greens, Greater Noida providing extensive luxurious facilities for all travelers.

Five star hotels like Jaypee Palace Hotel & Convention Centre, Agra, Jaypee Residency Manor, Mussoorie and Jaypee Vasant Continental and Jaypee Siddharth in New Delhi have a huge clientele including business and leisure travelers.

What is the future of the brand? What other projects are in the pipeline?

Ever-growing performance of all our hotels has shown an ever growing potential. Last year, Jaypee Palace Hotel & Convention Centre, Agra was bestowed with the ‘Best Convention Center Award’ by the Ministry of Tourism and we are

Favorite holiday destination I love Switzerland, especially Lucerne, which is my favorite city in the world - an idyllic city full of natural beauty.

The sheer beauty of its setting with the beautiful lake, surrounded by snow-capped peaks leaves me speechless every time I visit. Favorite meal / dish I am a pure vegetarian. I love all kind of Chaats.

building properties keeping in mind the demand of today’s traveler. The latest to our credit is the Jaypee Greens Golf and Spa Resort that hosted the management of Formula One and drivers during India’s first Grand Prix. We are planning to bring up more of properties like Jaypee Delcourt, serviced apartments along the two expressways. Also, a property, with almost 650 rooms is being planned in Noida.

What have been the primary marketing strategies?

Our marketing strategy remains a mix of all possible marketing tools to tap the business.

What challenges and opportunities does the brand face in today’s market?

Like the fantastic year of 2011 for Jaypee Hotels, we hopeful to witness similar growth in 2012 with more business opportunities coming the way of Indian hospitality industry. The business saw expected growth which was at an all time high during the first Formula One event in October 2011.

Though there is lull in the market due to expected 2012 recession but there is positive sign of sustaining the momentum through in-bound travelers. The overall outlook for the Indian hospitality market remains highly optimistic and so far Jaypee Hotels.

Compared to other Asia-Pacific countries, what potential does the hospitality industry have in India?

The hotel industry in India is going through an interesting phase. With tremendous pull of opportunity, India has become a destination for hotel chains looking for growth. It is estimated that the hospitality sector is estimated to grow at a CAGR (Compounded Annual Growth Rate) of around 15% over the next five years. One of the major reasons for the estimated increase in demand for hotel rooms in the country is the boom in the overall economy and high growth in sectors like information technology, telecom, retail and real estate.

What is the target for the next two years?

Our major projects for the year 2011 were the Jaypee Greens Golf and Spa Resort (JGGR) and Jaypee Delcourt. We have been successful in launching JGGR in the stipulated timeline by combining its launch with the mega event – India Grand Prix 2011. As per plans, Jaypee Hotels plans to bring up more of properties under its newly launched product brand “Jaypee Delcourt” along the Expressway. In addition, a property with 650 rooms is planned to come up in Noida soon.

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all our properTies reflecT a uniQue aura in some way or The oTher. every hoTel has iTs own usp. five sTar deluxe properTies in The hearT of The capiTal ciTy, new delhi – Jaypee vasanT conTinenTal and Jaypee siddharTh, Jaypee palace hoTel & convenTion cenTre is reflecTive of mughal archiTecTure and opulence of india’s ancienT hisTory.

TALKING POINT How has the brand grown over the past few years?

Would you say your brand is among the fastest growing in India? Why?

Jaypee Hotels have witnessed healthy growth in the past few years. We have been successful in launching our luxury project, Jaypee Greens Golf and Spa Resort at the stipulated timeline of India Grand Prix 2011. This shows the efforts and urge of the brand to excel with élan. Jaypee Hotels have been highly active in bringing brands like Jaypee Delcourt – serviced apartments and a super –luxury resort within a defined timeline keeping in mind the demand of the marker. Greater Noida has been our center point of investment this year. It attracts the largest chunk of IT and other industries with all the major companies eyeing to set up their development centers / headquarters in Noida / Gr. Noida region. Jaypee hotels is delighted to show an impressive performance throughout the year 2011 and successfully placing Indian hospitality on the global map during the Formula One week.

What kind of potential do you see for the brand in smaller cities?

The varieties of cuisines that we offer at our hotels are: Jaypee Vasant Continental, Paatra – the Indian cuisine restaurant, Ano TaiChinese, ggspectation – 24 hour resto café, Tapas – The Lounge bar, and The Old Baker – The Patisserie.

It is rightly said that “Small cities entice big brands.” The demand for branded hotels has increased in smaller cities because people are looking for a standardized product and also a sense of security, which brands provide. Like every business sector, hospitality industry is also moving its steps beyond metros and targeting key small cities. The hotel industry is estimated to grow at CAGR 11.8% over the next 5 years to Rs 262 billion in FY 15 and realizing this huge potential various budget hotels are gearing up to tap Tier II and Tier III markets. There are a lot of opportunities in India’s next destination cities. Factors that are triggering growth of the hospitality industry in these cities are rise of the middle class with secured income base, proximity to educational, health and shopping centers, and rising growth of domestic travelers – both for business and leisure and more.

Jaypee Hotels properties in Agra, Mussoorie and Greater Noida promises to deliver a great experience to visitors. Established at strategic locations, our hotels service the needs of discerning business and leisure travelers. These cities display varying characteristics as they are still at the current stage of evolution and hospitality chains are witnessing boom with such an increasing demand.

What are the most important needs of travelers today that a hotel has to keep in mind?

Today’s traveler is a conscious lot. There is a constant need for the best and not the cheapest. It becomes imperative for a hotel to be fully equipped in terms of amenities, technology, food and other facilities to provide extra comfort to their guests. At Jaypee Hotels, we strive Tx hospitality

to deliver truly unforgettable experiences. Our hotels covet to offer something more than great physical product and exceptional service. All our properties are defined by the emotional and unique equity for that ever-lasting impression.

Are there elements with the brand that still requires improvement?

Every hotel has to keep up with the ever-growing demand of the hospitality industry. We keep up with the market demand and strive to provide best of facilities.

Going Green is a key element in the industry today.

What are your environment-friendly practices?

Jaypee Hotels have always followed eco-friendly practices at all the properties. Our latest launch, Jaypee Greens Golf and Spa Resort stands testimony to the environment – friendly practices followed by the brand. The epitome of elegance and luxury at Greater Noida, overlooking the soothing greens of the 18-hole Greg Norman Jaypee Golf Course, Jaypee Greens Golf & Spa Resort is a harmonious blend of

26 july 2012

luxury, impeccable service, age-old traditions and contemporary sophistication. The property has used elements like wooden flooring and furniture and a serene green environment for a soothing effect.

has been very well-accepted by our guests. The increasing use of IT applications has given a new meaning to service; and such effective services have won guests’ confidence as well.

Given today’s hi-tech world, how much attention does the brand pay to technology and in what ways?

The hospitality industry has witnessed a seachange over the last decade, especially, when it comes to technological advancement in the sector.

From being considered an extra cost, technology today is an asset. Investing in hospitality technology is like investing in good business. To keep up with the changing times, there is a need to adequately plan for the future through improved levels of technology and staff investment. Hotels need to keep abreast with well-established IT infrastructure that simplifies its daily workings.

As front leaders in the sector and keeping up with the commitment of meeting the needs of travelers both now and into the future, Jaypee Hotels, provides sophisticated unparalleled technology like IP phone and I Pod station in rooms which

The Indian restaurant Paatra

What would you say are the three key trends in hospitality in the India today?

The hospitality industry is changing rapidly.

Customers are changing; technology is changing; markets are changing. Three major hospitality trends that India is witnessing today are: Increase in in-bound travelers due to high-spending power and more opportunities for leisure activities; Guests want experiences that engage their thoughts and feelings and connect with their senses. So guest loyalty will focus more on emotions rather than on rational, incentive–based offers. Activity–based travel can deliver rich emotional experiences. Indulging in luxurious facilities is the next key trend in Hospitality. With increase in spending power, guests today love to experience spas, different cuisines and anything over and above the regular activities in a hotel.

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We are planning to bring up more of properties like Jaypee Delcourt, serviced apartments along the two expressways.

HOTEL REVIEW

a breeZe of

FRESH AIR

The first park hyatt hotel in india, park hyatt hyderabad is for those who love to live in style and leisure and want the best of services, contemporary designs and elegance in a hotel

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T

his sophisticated ambiance is located in the heart of the upscale Banjara Hills neighborhood, and offers the best of five-star facilities and amenities catering to each individual who wishes to have a space of his own, aspiring to stay in a sophisticated, yet luxurious and elegant environment.

The newly built eight-story property is designed by the renowned architecture firm of John Portman & Associates, while the modern and stylish interiors are created by the international design team Hirsch Bedner Associates, featuring silk and vibrant colors that adds a sari-inspired element to the decor, and is very ‘Hyderabadi’. The remarkable lobby, with its sparkling water, welcomes you inside this 35-foot tall white, conceptual figure.

“Park Hyatt hotels are premium luxury hotels designed to cater to the discerning individual seeking the privacy, personalized service and luxurious elegance of a contemporary hotel. Ever since we have announced the property open, the response has been overwhelming,” says Sven Hoffmeyer, GM, Park Hyatt Hyderabad.

The hotel offers a few different varieties of rooms. On its first six floors it includes 185 guest rooms and 24 suites, while the two topmost floors have 42 service apartments. All the spacious and modern guestrooms offer a soothing ambience with large glass windows and oversized work desks for the busy corporate travelers. Poised to set new benchmarks of luxury in the hotel industry Sven explains that Park Hyatt Hyderabad aims to provide timeless comfort, personalized services and incomparable courtesy to create unforgettable guest experience.

The Park Hyatt Hyderabad has a very special offering in its restaurants as they play host to interactive kitchens, which are an amazing experience for guests. The restaurants are very perfectly furnished with the perfect combinations of interiors. Tre-Forni is the hotel’s signature restaurant; it offers a very exclusive cuisine from Northern Italy’s Veneto, Lombardia and Liguria regions served with an exclusive and extensive range of wines, especially from the central and northern Italian wine regions. For Indian food lovers, the formal Dining Room offers light and flavorful Hyderabadi dishes and classic European favorites. The Living Room offers the hotel’s signature selection of freshly prepared macaroons and other French pastries, as well as elegant western and Indian-inspired high tea in the afternoon.

The friendly and warm Oriental Bar and Kitchen is a perfect place to meet friends or business associates for drinks and offers Southeast Asian comfort snacks and other dishes.

Hyderabad is known for its kings and queens and royalty, and is the inspiration behind the alluring beauty and wellness therapies available at the Spa at Park Hyatt Hyderabad. Enthused by the royal Nizams of Hyderabad, the Spa also offers other amenities including a Swedish sauna,

steam room, beauty salon, and a fitness center featuring a temperature-controlled swimming pool and the latest in gym and cardio equipment.

On asking about the special facilities for the business travelers, Sven tells that the hotel is especially targeted at business travelers and local guests. “We have an elaborate conference and banqueting facilities, which works very well for MICE business as well. And we are the first hotel in India to feature Hyatt’s innovative residentialstyle meeting concept.

Named The Manor, the meeting facilities are designed in a comfortable and welcoming style to reflect the entertainment spaces of private homes.

This unique concept offers small and mid-sized groups a personal, tailor-made meetings or events experience aided by a dedicated Events Service team. With the ability to accommodate a range of conferences and events in this technology-driven city, the hotel’s other meeting and events facilities include a pillar-less ballroom that can be divided into three different spaces, a prefunction area, and seven meeting rooms, each.

Apart from this, we aim to maintain the brand’s emphasis on art and culinary excellence with locally inspired artwork in the public areas and a signature restaurant headed by experienced chefs,” Sven adds.

The other meeting and events facilities at the hotel includes a pillar-less ballroom that can be divided into three different spaces, a pre-function area, and seven meeting rooms, each equipped with the latest technology, high-speed internet access and audiovisual systems. With separate entrance and spacious parking facilities, meetings and events facilities has the capacity to accommodate a range of conferences and events, the largest at this ‘City of Pearls’.

A home away from home is the policy with which Park Hyatt Hyderabad came up with city’s first five star serviced apartments, which are clubbed along with the hotel. These spacious apartments are fully furnished with the best of facilities. The hardwood floors apartment features fully equipped kitchens with appliances, stylish furniture, and complimentary wireless Internet with oversized work desks. One wonders if it is difficult for such a new concept to really catch on in residential area in Hyderabad. Sven doesn’t believe so. “Not at all. Rather the concept for a Park Hyatt hotel is great to be situated in a residential area. We’re also very close to the main economic zone, so location is our main USP. The resident’s response has also been great so far. At Hyatt, we do not aspire to be the largest chain – our objective is to create preference through responsible growth and by developing the right products for our customers in each market while maintaining brand integrity and a consistent guest experience,” he concludes. n Text: Nikita Chopra n Photographs: Courtesy Park Hyatt Hyderabad

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The Lodge also has a unique underground tunnel and bunker, which comes with ground level windows. This spot is in an adventure in itself and offers even nearer but safe views of animals as they quench their thirst.

Stay TRENDS

N Bedside at Four Seasons Hotel, Mumbai

othing feels more blissful than retiring to a beautifully made plush bed, complete with your favorite pillow and those soft as silk sheets. And one place that does it perfectly, each and every time is the five-star hotel. No surprise that five-star hotels have become the preferred place to stay for most road warriors and executives. After all, in the corporate world, where appearing on time for a deal is half the battle won, a comfortable bed is an alley one needs on his side. This may have been the reason behind The Westin introducing the concept of Heavenly Bed, when the Grimm Brother inspired fairytale-like beds were in vogue. Sleeping on them was akin to taking a dip in tub of custard – easy to dip in, but a struggle to get off. Not to mention the restless sleep and nagging backache

reSt,

ASSURED From fancy soft beds to thick hay beddings to the fanciful royalty-inspired king size beds, when it comes to creating that unforgettable sleep experience, nothing quite beats the hotels. we take a look at one of the best reasons hotels are so sought after – their beds.

ur Seasons

om Sea View at Fo

bai, the Deluxe Ro Four Seasons Mum i at ite Su ier em top left) The Pr eraton Mumba (Clockwise from Four Points by Sh Comfort Beds at e th d an i, ba um M

these left you with.

But all that is history now. Today, thanks to all the research that correlates health with good sleep, hotels have taken a U-turn to judge their own beddings and present something that combines comfort, luxury and health. In fact, The Ritz Carlton and Marriott were among the first hotels to start the trend of the plush bed. Made with featherbeds and 300-400 thread count sheets, these beds were soft yet ‘snug’ enough to give the guest a night of restful, good sleep. Resorts and hotels followed suit and along with the décor, beds too had an overhaul – some successful others not as quite.

Bed Revolution It wasn’t till 1999 when The Westin developed the concept of the Heavenly Bed that the bed revolu-

tion began. The invention was the outcome of the alarming study of the National Sleep Foundation, USA, which proved how sleeping in 20 year old beds were ruining the guest’s health and performance. Westin spent over $30 million to create the perfect night’s sleep and introduced 52,000 new Heavenly Beds in its guestrooms across all properties, including the newly-opened hotels in Mumbai and Pune.

Heavenly Beds became the benchmark in the art of bed making across hotels. Billed as the ‘oasis for the weary traveler’, it single handedly earned The Westin an envious occupancy rate, in spite of their high room tariffs. It also marked the slow but gradual degeneration of the higher coil count mattresses and the rise of the no coils mattress.

In India though the tradition of comfort beds

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it waSn’t till 1999 when the weStin develoPed the concePt oF the heavenly bed that the bed revolution began. the invention waS the outcome oF the alarming Study oF the national SleeP Foundation, uSa.

Stay TRENDS in hotels was started by two brands of Indian hospitality – The Taj and the Oberoi. The Taj Mahal in Mumbai uses Ploh for their luxurious beds.

Made from the finest 300-thread count Egyptian cotton sheets, milled in Germany, this bed has been together after taking feedbacks from the guests – and suits every level of sleep comfort.

Says General Manager, Taj Mahal palace, Gaurav Pokhriyal, “We use the 10.5 inch Sealy mattresses placed on Ploh featherbed, which gives the bed the right springiness for a restful sleep. We also have Ploh pillows filled with goose down feathers accompanied by Jacquard Brocade Design linen to give that quintessential royal feel associated with all our hotels.” Of course, superior feel is maintained through a change cycle, where the sheets and bed are changed every five years, or even less if need be.

A perfect example of this was the Four Seasons Hotel. The four-year Mumbai property went under a detail scrutiny when guests complained

of the extra softness of the bed three years ago.

Says Vivek Kumar Sharma, Director of Housekeeping, Four Season’s Hotel, “We went through all the first checks, but failed to resolve the issue and had to fly in the expert team from Paris to diagnose the issue,” A few months later, the hotel made a huge investment – it changed all the bed frames in the rooms at an exorbitant costs. “Today we are complimented for the unique sleeping experience we offer,” says Sharma.

Bed Galore But The Westin and Taj were not the only hotels taking note of the chance in preferences. In line was Four Point Sheraton that developed its very own signature beds called the Four Comfort Bed. Put together based on the feedback from close to 136 priority guests of this Starwood facility, the bed’s USP was the Sealy posturpedic top plush mattress and the bedspring. Says (person con-

Four Point Sheraton that developed its very own signature beds called the Four Comfort Bed. Put together based on the feedback from close to 136 priority guests of this Starwood facility, the bed’s USP was the Sealy posturpedic top plush mattress and the bedspring.

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cern) “The spring ensures that the bed maintain the same firmness even on the edges. So a guest could sit down comfortably minus the sagging feel. Plus, the posturpedic mattress perfectly fitted a body’s contour to make it soft enough for a restful sleep, yet firm enough that you wake up sans the backache and the neck pain.” Another ace up their sleep was the synthetic-filled duvets, which produce less heat as compared to the down feather filling, making sleep more comfortable.

This is the trick that even The Trident opted for when they opened their new business hotel in Bandra Kurla Complex four years ago. The difference of course was the use of Sealy posturepedic gently firm deluxe mattress. And the reason for this is the hypo-allergenic characteristics of the mattress. Adds Sharma, “Unlike traditional mattress, Sealys doesn’t attract much allergens and can be customised to a hard or soft bed by simply turning the mattress. “ A Heavenly Bed at The Westin, Mumbai

Sofitel went a step further by introducing a concept called My Bed. A trademark of the French luxury hotel, My Bed is an all featherbed combined with an extra light down duvet.

Custom made in two different ranges – king size beds and twin beds – each bed is prepared with seven feather layers, an exceptional soft overlay mattress, and an extra light duvet. One of the fascinating features of My Bed, says Bernd Schneider, Area General Manager, Sofitel India, “is that the feather layered duvet can be reduced or increased to make the bed harder as per the guest’s request. And that’s what makes My Bed ideal for a comfortable sleep.”

More Than The Mattress However upgrading of the mattress isn’t the only thing that the hotels have done to get the ‘restful’ experience to their guests. There is the whole bedding upgrading that has happened in the past five years. To begin are the sheets. Most hotels, informs Sharma, “use sheets that have 250 to 300 thread counts. This ensures that the sheets are soft yet allow for ample comfort.” The Four Season’s Hotel in fact uses the sheets with 250 head counts, which adds Sharma, work best in high humid climates like that in Mumbai.

The other thing that has undergone a change is the pillow. So in place of the usual cotton and synthetic pillows and body pillows, Taj and Sofitel now offer a complete Pillow Menu that range from body and neck pillows to specialized ones like anti-snoring pillows, aromatic versions and anti-allergic pillows. Taj Mahal Palace’s special pillow menu in fact includes options like the Meditation pillow, contoured cervical pillow and even aromatherapy latex pillow, just in case you want the familiar aroma of home!

“These aren’t whimsical choices,” says Zulfiqar Ali, Executive Housekeeping Operational Manager, Westin (Pune), “But aids that help you sleep better.” Of course, adds Pokhriyal, “When it comes to aromatic pillows, we try to keep the fragrance as subtle as possible.”

Keeping in mind the guests need, Sofitel has also introduced a new menu that includes pillows that are designed to suit different sleep patterns.

Like the Excel Doucer is for those who love sleeping on their stomach and the Ergo Comfort is an adjustable pillow that works both as a body pillow and as a back support prop when you want to relax and work.

The best way, says Schneider, ‘to navigate the pillow menu at Sofitel, or anywhere else, is to start with one you are familiar with. Our Local Culture Pillow is designed for such purposes. It uses the local material of the place, making the pillow work better than the rest’.

Bed talk, anyone?

n n

Text: Madhulika Dash Photographs: Courtesy hotels

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The other thing that has undergone a change is the pillow. So in place of the usual cotton and synthetic pillows and body pillows, Taj and Sofitel now offer a complete Pillow Menu

SPA REVIEW

Tranquil

Experience

The life of a city dweller is chaotic filled with deadlines, meetings, responsibility, and not to forget, stress. To ease off this increasing tension, spas have become the chosen de-stesser for many. Here’s an option you might just like to experience.

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A

spa with a difference spells Persona, a luxury spa offering all the basic essentials for that royal experience. Situated in the heart of Rajouri Garden, the parlor has a welcoming ambience to sooth anyone who enters it. The experience of serenity and warmth in this spa is felt the moment you walk up to the receptionist. Home to tired bodies, this is a prefect place to unwind. Co-founder, Simran Chatwal, explains with a warm smile and excitement as describes her vision for the spa, “We treat our customers with love and care, and also give guidance to them for the best treatment to suit their skin type. So, if anyone is looking for a simple body

relaxation or a glowing facial, we have it all. It’s been only two months since we opened up, but the response we’ve got from our customers has been amazing. People from all walks of life come to us, initially for a regular therapy but end up wanting to experience so much more.”

Each massage room has a comfortable bed with dimly lit candles with a mystifying smell to please the senses. One needs a minute to just bathe in luxury and comfort the spa offers. A therapist can help you decide what therapy to choose from, just as the facial Derma Peel Urban White, recommended for women with busy lifestyles at work and home as it helps unclog blocked pores and remove pigmentation making the skin fairer.

A generous amount of scrub peel with enzyme is slathered on, which is later followed by a serum and cream massage. The massage itself is so soothing it can put you right to sleep. After the massage a pack is applied to ensure that open pores are sealed. The end result is a face that feels cleansed and gleams with radiance.

Then there’s the body massage to soothe the nerves - a Lava Shell massage, which is great for calcium absorption in women who are in their late 30’s. Since calcium deficiency leads to brittle bones, this massage works wonders for joints and eradicates stiffness and pain. Once the oil is rubbed onto the body, the shell is activated and applied. Beginning with the toes up to the face, the one-hour massage is extremely relaxing. The longer the oil stays on, the higher is the calcium absorption. All massages are followed by herbal tea that has a concoction of aromatic herbs and flavors. n n

Text: Reena Batra Photographs: Courtesy Persona

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Co-founder, Simran Chatwal, explains with a warm smile and excitement as describes her vision for the spa, “We treat our customers with love and care, and also give guidance to them for the best treatment to suit their skin type. So, if anyone is looking for a simple body relaxation or a glowing facial, we have it all.

WEEKEND GETAWAY

LUXURIOUS

ABODE Visit Aamby Valley City and discovers that it is an urban luxe cocoon and the perfect getaway for an exciting vacation this year.

A

amby Valley, promoted by the Sahara Group as ‘life’s finest abodes’, is a unique destination. With its shimmering water bodies and breathtaking views this city is located in the Sahaydri mountain range. A visit to this city was the perfect escape from a stressful lifestyle and hectic work hours. As we drove through the landscaped and well-maintained roads with abundant greenery in the background, we were mesmerized with the beauty of this planned city. Aamby Valley City is located at a distance of 120 km from Mumbai, 90 km from Pune and lies 25 km off the town of Lonavala on the Mumbai Pune Expressway.

Those who wish to travel by air can hire chartered flights from Mumbai, which will land at the Tx HOSPITALITY

1.5 km-long, private airstrip at Aamby Valley’s fully-functional airport within 45 minutes.

Spread over an area of 10,600 acres (4,294 hectares), Aamby Valley is a self-contained city with top of the line socio-physical infrastructure like an airport, hospital, shopping facilities, recreational areas, high end villas, condominiums, an international school, an 18hole floodlit championship golf course, a town plaza, a community centre, hospitality services like hotel and resorts and a business district. It also has a world-class spa, discotheques, safari parks, theme restaurants, theatres for movies and performing arts, club and playgrounds, a captive power plant, for uninterrupted power supply and much more go a long way in adding to its self-

36 JULY 2012

sufficiency and super premium image. Aamby Valley city also has a very well maintained airstrip capable of helicopter and small aircraft.

Apart from this the City is equipped with a wellplanned 3-tier professional security system, IT & communication network, well-designed and modern water treatment plant, Solid Waste and Sewerage Treatment Systems and Networks.

WHERE TO STAY

There are numerous options for those who want to experience a couple of nights or a week’s stay in this city. All types of accommodation are equipped with high speed Wi-Fi for those who wish to combine business with pleasure.

The luxuriously intimate cabanas are perfect for couples who need privacy. These cabanas are lake-touching accommodation built on stilts and come with a contoured sun deck offering a hypnotic view of the scenic splendor.

Rooms are done up in style and exude plush warmth. The private plunge pools attached are an added attraction. There are cottages, which one-bedroom Spanish accommodation, nestled amidst the sylvan spectacle of Sahyadris. They are a perfect fit for a family of two with a child below 12 years. Luxurious interiors complement the stunning view of the Fort and the majestic hills around. The Burmese Chalet are comfortably furnished one bedroom Burmese accommodation with a hermit like serenity seated atop the mountain turf and offer fascinating view of the fort, lakes and the captivating scenery. These are perfect for a family of two with one child below 12 years. Crafted from premier seasoned timber, the Aussies Chalets are exquisite single duplex suites overlooking a shimmering clear water pond. The chalets offer breathtaking view of a historic Fort and a stunning panoramic view of immaculate surroundings. The Aussie chalets

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37 JULY 2012

THERE IS A LOT TO KEEP ONE BUSY IN THIS CITY WHETHER IT IS A ROUND OF GOLF OR A MASSAGE IN THE KERALA AYURVEDIC SPA CENTER OR AN EVENING SPENT FISHING.

WEEKEND GETAWAY

have an elegantly furnished living room with attached bathroom on the ground level. First level has a plush master bedroom and provided with a Jacuzzi in the attached bathroom. Suffusing your senses with resplendence of the abounding nature the Aussie Chalets are accommodative enough for a family of 4 adults and one child below 12 years.

WHAT TO EAT

FOUR SEASONS, WITH A WOODLAND SETTING WAFTS THROUGH THE TIMBER DÉCOR, IS THE 24-HOUR MULTICUISINE COFFEE SHOP. APART FROM BUFFET BREAKFAST, LUNCH AND DINNER, FOUR SEASON’S ALSO OFFERS YOU SCRUMPTIOUS SNACKS AND DELIGHTFUL HOT AND COLD BEVERAGES.

Foodies can find numerous food options here, from a scrumptious Indian menu at the Four Seasons or a lip smacking South East Asian menu at the deck-like Lagoon restaurant and bar, this eatery overlooks a large swimming pool. Done in turquoise and white, it is the perfect location for a gourmet meal. To play safe, go by the chefs’ recommendations the first time you dine here.

Be it the thematic fine dining restaurants or the 24-hour coffee shops, each offer the ultimate gourmet experience. Cuisines of the world dished up by chefs, delight the mind and satiate the palate.

Four Seasons, with a woodland setting wafts through the timber décor, is the 24-hour multicuisine coffee shop. Apart from buffet breakfast, lunch and dinner, Four Season’s also offers you scrumptious snacks and delightful hot and cold beverages. Lagoon is a part of the sprawling Lagoon complex and the restobar specializes in Oriental and live-catch cuisine. The lounge bar can treat you to a real high even with its snacks that are appetizingly luscious. And if its pure vegetarian traditional Indian food you want, there’s Manuhaar.

WHAT TO DO

There is a lot to keep one busy in this city whether it is a round of golf or a massage in the Kerala Ayurvedic Spa Center or an evening spent fishing or indulging in exhilarating water and Tx HOSPITALITY

adventure sports. Those who love being in the water can enjoy a number of aquatic sports in Aamby Valley. The water kingdom has plenty to keep guests busy with fun activities ranging from luxurious slow cruises on Pontoon Boats to pulse racing Jet Skis to speed boats and banana rides. You can skimmer the length and breadth of the lake in a speedboat or host an exclusive gala evening on a 60 feet replica of the 18th century French vessel ‘Le Bombarda’. Those who enjoy their peace can go fishing.

For those who enjoy being active and break away from the norm and would like to experience an adrenaline for holidays, Aamby Valley City is the perfect getaway. At Wetlands one can indulge in a number of water sports such as Jet Ski, speedboat, pirate ship, mini aqua slide, kayaking and paddle boat. We boarded a speed boat to get an experience of what it was like to feel the water splashing all over while speeding across in the lake. 19 Degree North is a state of the art integrated Adventure Park, with activities such as trekking, Zorbing, rappelling, Rock Climbing, off-roading, All Terrain Vehicle (ATV) rides, Paint ball shooting, for those who love a life full of adventure and thrills. One’s love for mountains, nature, the flora and fauna comes alive with trekking. These sports have been developed and contoured keeping in mind the valley’s commitment to nature and conservation.

The best part is that there is no risk in trying out these adventures and yet one feels the adrenaline rush while taking part in most of these activities.

There’s even an impressive lineage of Marwari and Kathiawadi thoroughbreds at professionally developed Steed course for those who enjoy riding at Equestrian.

HOW TO RELAX

If you wish to take a step back, rejuvenate and unwind after an exciting day of adventure filled

38 JULY 2012

activities, there is the Spa or the Golf Course to visit. The Ayurvedic Spa zone is perfect for mind, body and soul alignment, holistic upliftment and rejuvenation. Playing golf in a serene location like Aamby Valley City is the perfect way to unwind and get back fully charged to work after a splendid vacation. Perched atop the evergreen Sahayadris, it is absolutely breathtaking in its runoff course. Listed in The Rolex World’s top 1000 Golf Course, Aamby Valley Golf course is a marvel of British Golf architecture, specially designed for those who enjoy challenges, pristine outdoors, constantly changing conditions, and a variety that really defines the essence of this wonderful game called golf. The country’s first 18 hole floodlit Golf Course has been designed by David Hemstock associates (UK) and upgraded for championship by PGA DC of Great Britain and Ireland. In addition Aamby Valley City is the only planned luxury city to have a PGA accredited golfing academy. At 72 par 7030 yards, the Golf Course is spread over meandering 250 majestic acres. There is also a center for golf coaching with state–of-the art professional training system.

Aamby valley also serves as an excellent setting for weddings and events. The waterfront embankments (Ghats) serve as a perfect location for traditional Indian weddings whereas the open-air theatre serves as a perfect location for events and concerts. The campfire point, the ponds, the fisherman’s wharf, the Lagoon beach and sunken bar and the town plaza courtyard are excellent venues for various types of events.

A visit to Aamby Valley City definitely manages to lift up spirits and this planned city can be a perfect holiday destination for those looking to take a break in this year.  Tex: Jyoti Balani  Pictures: Courtesy property

AND IF YOU WISH TO REJUVENATE AND UNWIND AFTER AN EXCITING DAY OF ADVENTURE FILLED ACTIVITIES, THERE IS THE SPA OR THE GOLF COURSE TO VISIT. PLAYING GOLF IN A SERENE LOCATION LIKE AAMBY VALLEY CITY IS THE PERFECT WAY TO UNWIND.

INDIA EXPANSION

OF NEW

EXPEriENcES Bengaluru sees the fourth property by Sarovar Hotels

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engaluru now has more to celebrate – Davanam Sarovar Portico Suites, the new 132 all-suite hotel located within Davanam Plaza. This is the fourth hotol Sarovar Hotels brings to the city after Radha Hometel, Savannah Sarovar Premiere and Park Plaza. Designed by Mr Wyman, M/S TID Associated Singapore, the property mainly targets the business and leisure travelers that include a mix of Indian and foreigner travelers. “Designed

by Mr Wyman, M/S TID Associated Singapore, the property mainly targets the business and leisure travelers that include a mix of Indian and foreigner travelers. Although the hotel does not have a dedicated business floor, Davanam Sarovar Portico Suites is a business hotel and offers modern facilities to cater to every need of the long staying corporate traveler. From spacious suites to meeting venues and a well-equipped business center, the hotel promises a pleasant stay experience,” explains Anil Madhok, Managing Director, Sarovar Hotels Private Limited. “The upbeat business environment of Bengaluru will complement our product and its business facilities. With three successfully operational properties in the city we are confident about the success of Davanam Sarovar Portico Suites,” he adds.

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Located within 10 km of south Bengaluru business hub, Davanam Sarovar Portico Suites combines style and innovation to create a completely new experience. The hotel offers spacious suites of 650 sq ft to 1200 sq ft with a separate kitchenette along with comfortable beds, premium furnishings, a well-stocked mini-bar, electronic safe and Wi-Fi connectivity. Other in room amenities includes LCD TV with satellite channels, tea/coffee maker, 24-hour room service and butler service for long stayers. The hotel offers an optimum blend of unrivaled comfort, outstanding services and convenience for both business and leisure travelers.

Tangerine, the all day dining, offers a scrumptious multi- cuisine a-la-carte and buffet selections while Gallop, the well-stocked bar, offers delectable finger foods and beverages.

Other facilities include a business center, gym, travel desk, a roof top swimming pool, and Embassy, a conference facility that can accommodate 60 Pax. The property also offers an introductory stay for Rs. 4990 onwards, which includes a buffet breakfast and Wi-Fi.

40 July 2012

Smart & Basics

Ginger Hotels from Roots Corporation Limited, launches second property in Chennai

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ooking for a smart basic hotel in Vadapalani? Ginger offers a solution with its new property. With its first hotel in IITM Research Park (located at the start of the Old Mahabalipuram Road) Ginger Hotels caters to the corporate segment in the southern part of the city near the IT corridor, the second hotel aims to address the need of business travelers and entrepreneurs of small and medium businesses in the northern part of the city.

The 79-room hotel in Vadapalani is centrally airconditioned. Each room comes equipped with an electronic lock, a work area, and a 22-inch LCD television with satellite channels, direct-dial telephone including STD facility, a mini-fridge and a tea/coffee maker. The new Ginger is also well equipped with a well-appointed meeting room and a gymnasium to ensure a pleasant experience. Guests will find their stay even more comfortable with Ginger’s technologically advanced room locking system that ensures total safety and privacy, two of the biggest concerns of all travelers. The Hotel also has a multicuisine restaurant and a coffee shop providing

food options to hotel guests and walk-in guests.

The Hotel offers other facilities such as laundry services and a Doctor on call.

Speaking on the launch, Prabhat Pani, Chief Executive Officer & Director, Roots Corporation Limited, said, “We are immensely happy to open our second hotel in Chennai, a metro that is fast becoming the pre-eminent business center of South India. The first Ginger Hotel has been well received in Chennai as it holds tremendous potential for this innovative category of hotels.

The new hotel will meet the needs of business travelers visiting Chennai.” Ginger Hotels is a limited services hotel built around the unique concept of Smart Basics that provides intelligent, thought-out facilities to meet the key needs of today’s traveler, at affordable rates. Smart Basics signifies simplicity, convenience, informality, style, warmth, modernity and affordability, with the core values being affordability in pricing, warmth and modernity in product design.

Targeting business travelers, the Ginger Hotel at Vadapalani is the 26th property under Roots Corporation Limited.

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INDIA EXPANSION

MORE DONUTS IN

SaKET

Dunkin’ Donuts opens its third outlet in DLF Place Mall, Saket, New Delhi

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ubilant FoodWorks brings its third restaurant to the Capital. The grand opening was also attended by Mr. Donald Lu, Deputy Chief of Mission, United States Embassy, New Delhi. Jubilant FoodWorks Limited (JFL), India’s largest Food Service Company, has rights for Domino’s Pizza, entered into an alliance with Dunkin’ Donuts early last year to bring the brand’s restaurants to India. Nigel Travis, Chief Executive Officer, Dunkin’ Brands and President, Dunkin’ Donuts U.S, who was present at the opening said, “I am extremely delighted to be a part of this momentous occasion today to celebrate the opening of the third Dunkin’ Donuts restaurant in India. It was important to us to enter into the Indian market with a strong and trusted partner like Jubilant FoodWorks, who understands the market and shares our core values and passion for providing quality food and beverages served in a welcoming environment at a great value. As one of the world’s fastest growing economies, India presents a tremendous growth opportunity for Dunkin’ Donuts. We have worked very closely with the team from Jubilant FoodWorks over the last year to develop a winning strategy

that addresses the unique needs of the Indian consumers and the market opportunity in India while leveraging our global brand promise and strength. I am pleased that consumers in India have enthusiastically embraced Dunkin’ Donuts and believe we will build a robust business and very strong consumer connections.”

The brand “Dunkin’ Donuts & More” signifies a wide product range and the unique experiences that the restaurants offers. A foodies delight, the fast food outlet occupies the sweet spot in between cafés and quick service restaurants. And like the other outlets at Connaught Place and Greater Kailash-1, the menu covers a fabulous range of beverages, along with a trendy, modern and relaxed environment, from donuts to a delectable range of sandwiches made out of Artisan breads such as focaccia, croissants, ciabatta, bagels. The beverage menu has also been expanded with fruit milkshakes, smoothies and tea catered to Indian taste preferences, and still include classics like the Dunkin’ Donuts Original Blend drip coffee.

The group plans to approximately 80-100 new Dunkin’ Donuts restaurants this financial year – all in the NCR region. Commenting on the encouraging feedback from the already opened Dunkin’ Donuts outlets, Shyam S. Bhartia, Chairman and Hari S. Bhartia, Co-Chairman, Jubilant FoodWorks Ltd. said, “We are pleased with the tremendous response the brand has received from consumers’ from day one of our opening in India. We have been in the food service Industry in India for many years and we have leveraged our bank of insights to launch Dunkin’ Donuts in India. It’s extremely gratifying that consumers are responding to our proposition with such enthusiasm.” Present at the launch occasion, Ajay Kaul, CEO, Jubilant FoodWorks Limited commented, “Our first two stores were in high street areas of GK 1 and CP, with the third store we start our foray into malls and we are very excited about that. The Dunkin’ Donuts model is extremely flexible and can be adapted to various formats and locations. We offer a large variety of products with an all day part menu offering breakfast, in between meal snacks, lunch dinner and much more and I am very confident that our offering will be very relevant and appropriate in mall formats.” Also present in the occasion Donald Lu, said “We’re proud to join Jubilant FoodWorks to launch this iconic American brand in India. Jubilant is also behind the enormous success of Domino’s Pizza in India. U.S. franchises like Dunkin’ Donuts are a great way for Indian firms and entrepreneurs to start new ventures with strong name recognition and proven recipes for success.

In addition to my old favorites like donuts and ice coffee, Dunkin’ Donuts has a new menu lineup including tea and spicy sandwiches to suit Indian tastes.” (Reena Batra)

A GASTRONOMICAL

EXPEriENcE c Qzine –Multicuisine restaurant at Vaishali

reators of Superstars and The Great Kabab Factory, the hospitality division of Ansal Housing & Construction Ltd., bring multi-cuisine restaurant Qzine to Ansal Plaza Mall, Vaishali. With 77 covers, Qzine offers Indian and continental dishes in interiors done up tastefully in vibrant shades. The menu includes Murg Malai Kabab, Mutton Seekh, Tangri Kabab, Mutton Chapli kabab, Haryali Kabab, and Tandoori Sabz for starters and Paneer Makhni, Subz Meloni, Dal Qzine, Rara Ghosht, Kadai Murg, Kandhari Murg as main course. And if you are in mood for continental flavors, there’s Chinese to choose from – Chili Mushroom, Shredded Lamb and Schezwan Chicken - or the all-time favorite pasta, pizzas, and burger. End the meal on a sweet note with Rasmalai, Gulab Jamun, kulfi , Chocolate Struggle, or a fruit Sundae. A bevy of intriguing beverages include Spice Girls, Rise of the Phoenix, Godfather, and Googly. Open from Noon to Midnight, a meal for two could cost upto Rs 1,200.

Fifth Mad Over Donuts opens in Pune Mad Over Donuts, a Singaporean gourmet donut brand, inaugurated their 1st ever high-street store in Pune. Located at J. M. Road, this store exuberates the predominant youth culture of the City. A street, which is said to be at the helm of Pune’s economic activities, houses a large number of international consumer brands and a number of fast food joints & coffee shops. Present at the launch Mad Over Donuts – COO, Tarak Bhattacharya said, “Pune is synonymous with vibrant youth culture and that’s one of the reasons why we are happy to come back to Pune. It’s indeed a delight to launch our 5th store in this beautiful city. What makes this day even more special is the fact that this is our 1st high-street store in Pune. In the last few years, the city has grown tremendously and we are glad to be a part of this progressively growing economy. Mad Over Donuts has been loved by one and all (our Fb page has more than 348k fans of which 50k are from Pune alone) and we’re sure this store too will receive a warm welcome.”

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43 July 2012

CAFÉ REVIEW

SINFUL

INDULGENCE When in Delhi, try India’s newest premium chocolate retailing venture.

And it’s got everything you could wish for in terms of chocolate

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warm, drippy Sunday evening can make anyone thirsty. Shopping in GK-I M Block market since morning can rev up anyone’s appetite. And if chocolate is what you are craving then stop at The Chocolate Beetle (TCB) - a chocolate indulTx HOSPITALITY

gence retail café’. With a pink colored vintage beetle limousine as the counter and chocolate as comfortable seats, this is unique spot to indulge.

As you enter, there’s a huge mirror full of comments from fans and chocolate lovers who’ve visited this happening café. The menu boasts

44 JULY 2012

of lip-smacking, sinful indulgences like Belgian chocolate truffle cake, message chocolate bars, Swiss chocolate shake, flavored hot chocolates, chocolate fountain, ice creams and gelatos. Apart from this, the café also has a wedding and gifting collection offering consumable sweets segments.

The café offers customized gifting options for corporates and has clients like Alchemist, HDFC Bank, and Attero Recycling. And while the customized chocolate bars are favorites among corporate and event companies, the Gulkand chocolates are a major hit at wedding.

Launched in July 2011, TCB is the fastest emerging new Chocolate café’ in the nascent years of the chocolate industry in the country.

Owner Gurjeev Singh, with a Bachelors in Hotel Management from IHM, Pusa, a B.Sc in hospitality and hotel administration, and a management graduate (MBA) from Birla Institute of Management Technology, has had worked with outlets like Barista and attended various

training programs by The Grand Hyatt and Coffee Board of India, Ministry of Commerce & Industry, Bangalore before venturing out on his own. With a keen interest in developing an excellent team for TCB, Gurjeev carries a vision for TCB and says, “I want the café to be the largest organized retailing chain for chocolate F&B products in the country. It is committed to building a strong patronage among its customers, what we call ‘The Chocolate Beetle Community’.

It is consistently serving and delivering the highest quality chocolate products and providing outstanding personalized service in a vibrant, unique retailing concept.” When asked about the expansion plans of the outlet he says, “We have plans to roll out six new outlets in Gurgaon, Noida, West & North Delhi, and are adding more delivery vehicles to expand reach across Delhi & NCR.” Chocolate Beetle also has some signature products that will not be found anywhere.  Signature Belgian chocolate truffle Cake with ice cream  Signature Belgian Chocolate truffle shake (Thick shake with molten Belgian chocolate cake)  Hot chocolate in Hazelnut, Cinnamon, and Irish cream  Belgian Affogato’s (Ice cream with a shot of Lavazza Espresso)  Gulkand filled chocolates  Beetle brownie sandwich (Two layers of walnut brownie filled with Belgian chocolate truffle) with vanilla ice cream  Gelatos (Hazelnut crunch, chocolate whisky, ferrero rocher, diet chocolate, after 8 mints)  Ice cream (Belgian chocolate, almond Chocó fudge)  Specialty imported chocolate bars like jack Daniels, Anthon berg, lint, Cadbury’s bars  Customized message bars: 200g And very brilliant way to beat the heat would be to try out TCB’s signature coolers that are light on the stomach and great to taste.  Gelato shakes (Low fat) made with 96% fat free gelato & skimmed milk  Chocochillo (chocolaty milk, on the rocks)  Ice cream shakes (Belgian chocolate shake, Swiss chocolate shake)  Chocó frappe (chocolate flavored cold coffee)  Signature Belgian Chocolate truffle shake (Thick shake with molten Belgian chocolate cake)  Gelatos- (Hazelnut crunch, chocolate whisky, ferrero rocher, diet chocolate, after 8 mints,)  Ice cream (Belgian chocolate, almond Chocó fungi) So grab a bite or dig into mouth-watering chocolate treats, for any reason the Chocolate Beetle is definitely the place to go.  Text: Reena Batra  Photographs: Courtesy The Chocolate Beetle

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45 JULY 2012

THE MENU BOASTS OF LIPSMACKING, SINFUL INDULGENCES LIKE BELGIAN CHOCOLATE TRUFFLE CAKE, MESSAGE CHOCOLATE BARS, SWISS CHOCOLATE SHAKE, FLAVORED HOT CHOCOLATES, CHOCOLATE FOUNTAIN, ICE CREAMS AND GELATOS.

Dinning trends

Café PICO stands for nutritionally balanced food serving delicacies chosen from across the world and the Le-Mill setting has suited us perfectly in the time that we have been there - Abhay Jaiswal

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urrently, the hottest ticket in Mumbai is Le Mill compound, a multifunctional lifestyle concept store, which hosts Café Pico. It is fashionably popular to be seen dining here. If you are in the mood to take a break from the usual restaurant sites, then this is the answer. And if you think its Wadi Bunder address is a deterrent for people to go there, think twice. It is teeming with people, especially SoBoites. The warm and friendly, informal atmosphere immediately makes you comfortable. A brain child of two young professionals Arjun Gadkari and Abhay Jaiswal, who were passionate about food and came together to share their culinary experiences. “Hunting for a place for our first store, we chanced upon Le-Mill, a unique setting of a café in the middle of a store that wouldn’t look out of place in Europe, we just knew that we had found what we were looking for. The well-travelled clientele and expat community frequenting the store also gave us the right kind of audience to get feedback,” explains Tx hospitality

Abhay Jaiswal, CEO. He adds, “Café PICO stands for nutritionally balanced food serving delicacies chosen from across the world and the Le-Mill setting has suited us perfectly in the time that we have been there.” Chef Nicole Gonsalves Pereira, who is at the helm in the kitchen, is a Gordon Ramsay protégé.

Design stores seem to be a popular choice for restaurants, or are restaurateurs merely trying to break monotony for the regular diner? Whatever be the case, The Tasting Room, located inside Good Earth, a lifestyle home store in Lower Parel, has been attracting crowds for a while now. The earthy yet chic décor with its’ warm tones and hues, enhances the warmth and mystique of the ambience. A hotspot for society ladies during lunch and families and office-goers for dinner, this Café serves some of the best wines and global food in the city. The Tasting Room is a place for epicureans. The ingredients used are authentic and one can enjoy a delicious meal with prompt service in a relaxed and cheerful ambience.

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beIng

UNIQUE SELLS normal is boring. People love to experiment with cuisines, but they’re equally keen to try out off-the-beaten-track locations. here a look at some of mumbai’s popular restaurants, situated in unusual and quirky locations.

And if you thought shopping can make you bored and hungry. Think again. Designer Riyaz Gangji has a solution for that too. RG’s Café is located right inside his Juhu boutique Libas and serves hot pastas, sandwiches, apple pies, coffees et al. “The idea was that shoppers don’t have to take a break in their shopping and head out looking for a place to eat their meal. RG’s keeps them indoors by catering to this need too,” Riyaz states lightly. He adds, “We have a qualified and trained chef who rustles up great Indian and Italian meals right before you. We may have a seating place for about 18-20 people and we offer good food, hygienically cooked and a relaxed ambience.” This small, intimate café is barely a few months old but a great hit already.

Café Moshe’s in Palladium, Phoenix Mills Lower Parel is popular among shoppers and those heading to the Comedy store alike. What sets it apart is its location. It is not located in conventional food court or even in a regular restaurant format, but in the lobby of the mall. “People in Mumbai are looking for casual dining places and we offer just that. It’s not like you are entering a restaurant. It does not even have to be a planned visit. The ambience is open, comfortable and one can enjoy a good meal,” avers Moshe Shek, head chef and owner. Right from sitting and reading a book, to working on your laptop, to enjoying your meal quietly, while watching passers by, you can do it all here, without being disturbed. This café with its 60 covers, unpretentious ambience, hearty food and service, is the first choice of many.

In Mumbai this is perhaps your best chance of combing a nice dining experience with a panoramic view. Café by the Beach, Mumbai’s only full-fledged beachfront café, at Girguam Chowpatty, is unique by virtue of its location. “Mumbai needed a place where people can unwind, relax and escape the madness of the concrete jungle.

Cafe by the Beach is the only place in the city where one can literally dig their feet into the sand

and enjoy new age world cuisine specially developed for this place. People love to come here as it offers them a completely distinct experience,” concurs Corporate Chef Ashay Desai. Enveloped in a blanket of palm trees, with tables overlooking the Arabian Sea in its full glory, Café By The Beach, is a treat for diners. The best of world cuisine can be enjoyed in this blissful ambience.

So the next time you’re in a mood for a good meal and a unique setting, head to one of these dining places and you will never be disappointed.  

Text: Mini Ribeiro Photographs: Courtesy property

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47 july 2012

the Idea was that shOPPers dOn’t have tO taKe a breaK In theIr shOPPIng and head Out lOOKIng fOr a PlaCe tO eat theIr meal. rg’s KeePs them IndOOrs

by CaterIng tO thIs need tOO rIyaZ gangJI

MUMBAI MAGIC

lower Parel’s

NEW BRASSERIE

The cafe and brasserie that’s popped up around the corner from blue frog and busaba in mumbai is an all-day dining spot with an affordable menu that spans from breakfast to post-work munchies nonchalantly.

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afé Zoe, with its escapist fantasy for that hour or two, justifies the tantalizing and entirely implausible possibility that you’ll walk somehow into Paris, Rome or New York. Thanks to its sparse but tasteful décor, the space maintains the relaxed ambience that mid-afternoon eating (and drinking) demands, as high sloping ceilings are interrupted by glass panes to allow daylight to stream into

the café. Unfinished brick walls on some sides add a sense of the rustic while simple, lightcolored wood tables create the sense of informality necessary for a café. The owners, Tarini Mohindar, Jeremie Horowitz and Viraf Patel, have wisely chosen to leave the space’s industrial rawness intact. There is a rack displaying books and mismatched crockery, a large open bar, a pastry and deli counter, and patterned sofas that,

along with the customers, add most of the color to the decor. In a nutshell, it’s the sort of happy place that throws in free Wi-Fi for those who want to make an afternoon of it. The café can easily transform into a nighttime destination with a prominent bar and space for a possible DJ. The furnishings are crisp and unfussy, with the bar situated to the left of the main seating area and a row of couches to the right, on a mini-stage.

The menu, created by Patel, is one of the better designed ones, and neatly separated into soups, legumes, poultry, meat, breakfast, salads, sandwiches and seafood as is fitting for an allday diner. The café-brasserie-bar has an all-day breakfast menu that includes “home-made” scones, salads, soups, sandwiches in a wide range of breads, pastas, grills, roasts, seafood and an adequate selection of alcohol. The Zoe’s tenderloin (cheese) burger, for instance, is nofuss meat in bread with crunchy fries; the mini lamb burger is a useful addition to bar food, among others, besides the regular nuts, olives and cheese. In the mains, the basa fillet with parsley butter comes with an interesting topping of almonds and an uncomplicated confluence of flavors. All servings are in proportions appropriate for one person. A delicatessen also offers pre-packaged salads, fruits and snacks for office goers with limited lunch breaks, though they don’t do deliveries yet. Weight-watching vegetarians may find few things without cream or cheese. The menu, at first glance, appears torn between French, Spanish and Italian dishes and nomenclature, but what the selection may lack in clarity, it makes up for in taste and simplicity.

The salad and soup range sticks mostly to the classics. The chicken dishes mostly err on the side of buttery and French-influenced, while the best of the pastas on offer are old favorites, carbonara and spaghetti bolognese. The dessert selection

speaks with slightly greater pride, served from its own counter at the front of the restaurant.

There is a wide selection of cupcakes and pastries.

At the end of a long meal, we suggest skipping straight to the three liqueur coffees. Through the Cafe Marula, we were introduced to Amarula, a South African liqueur not dissimilar to Bailey’s, but much lighter and fruitier. Though not inexpensive, for its location, size and pleasant ambience, Café Zoe is value for money, and a welcome addition to the new business and entertainment hub of the city. n n

Text: Mili Semlani Photographs: Courtesy Café Zoe

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49 July 2012

The menu, created by Patel, is one of the better designed ones, and neatly separated into soups, legumes, poultry, meat, breakfast, salads, sandwiches and seafood as is fitting for an all-day diner.

lounge REVIEW

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t was never on your travel itinerary and now you have to make that day stop in Mumbai. So what do you do? Book the tickets and make a plan to stick at the lounge or hire a taxi and travel around. Understandable plan, but not very practical.

So what’s the alternative? The Day Lounge at the Kohinoor Elite.

Agreed, you may have never heard about Kohinoor Elite. Neither did we.

But that’s before we discovered this little facility tucked in one of the corner of the suburban Mumbai – exactly Kurla. About 30 to 40 minutes drive from the airport and 15 to 20 minutes from Bandra Kurla Complex, the business hub of Mumbai, Kohinoor Elite is a year old hotel strictly for the business guests and the corporate. Designed on the selfsustaining theme complete with a glass façade and ample greenery, this 100room tastefully done hotel hardly looks like the conventional business hotels in the vicinity. You may even think of it as a well-put together business hub.

But walk in and you would find that effortlessly blending of the economics of a four stars hotel with the classiness of the high-end service apartments. So you have clean corridors, well- appointed rooms, mini conference rooms on every floor, and an array of backhand team that quietly works to ensure that your stay is impeccable – from wrestling up a fresh midnight snack to calling in a specialist when necessary. In fact, the hotel works on long-term guest stay – some of the expats here have been for more than 4 months and rate it as better than the service apartments they stayed earlier. Managed much like a self-sustaining service apartment, the facilities here are tweaked to suit the guests. Like those working in Bandra Kurla Com-

a quiTe

REFUGE making a pit stop in mumbai, forego the airport lounge for a ‘kohinoor’ stay Tx hospitality

50 july 2012

plex get a privileged pick and drop between the hotel and office, on a daily basis.

However what puts Elite on a different square than its peer hotels is the Day Lounge. Designwise, it doesn’t look much different from that of an airport. But check in and a certain sense of delight engulfs you instantly.

The Day Lounge is like a calm and quiet mini hotel. The main area here has the meeting room with a business center at the entrance.

The farther ends of the lounge have been used for sections that would help one relax and rejuvenate in peace. So you have not one but five lounge coupes, each separated by curtains, with power sockets, to enable you to catch the 40 emails or 40 winks. The meeting area is can accommodate nearly 10 people at a time. Need

more private settings? There are mini private conference rooms on the hotel resident floors to choose from. Of course, it does need prior notice.

The well-stocked cafeteria means there is a good supply of sandwiches, cookies and hot and cold beverages, and of course energy drinks too, to keep you working without hunger getting the better of you. Not the snack person, there is 18hour long buffet at the restaurant, which serves breakfast, lunch, high tea and dinner. So walk in at any hour of the day, and there is little chance that you need to wait for warm food and drinks.

There is also a dedicated staff to look after your needs – be it serving the guests, reminding you of your flight times, doing the necessary follow-ups, setting up the Wi-Fi, garnering the print outs.

And at times even getting your luggage packed

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51 july 2012

The Day Lounge is like a calm and quiet mini hotel. The main area here has the meeting room with a business center at the entrance.

lounge REVIEW

But if your schedule allows you only a few minutes of free time then there is the flat screen with DVD players and a stack of movies to enjoy. And don’t worry; there are Bluetooth headsets. So you can watch CNBC or BBC or Men In Black 3 without getting the look.

and sending it across in the car to your destination to pick you up and take you to the airport.

By the way, checking into the Lounge here means you also get a pick and drop to the airport. This facility can be tweaked to suit your day too. So in case you have gone out and need the car pick from there, on approval, your luggage is packed and the vehicle send to safely reach you to the airport on time. The extra big luggage room also means that you don’t have to worry about your belongings even if you have to leave the facility to enjoy an hour of swim, pool or sauna in the nearby Club House, which comes inclusive in the package.

One of the most important places of a good lounge is the washroom. Bigger in size, with separate ones for ladies and men, they allows you to restart the day without hassle – there is a constant supply of the grooming kit, so you need not unpack for the sole purpose of taking bath.

Things like a hair dryer or a shaving kit recharger are for the asking. Laundry again is complimentary up to four garments per person. And if you choose the Express Service, in all likelihood, you would get your blue shirt back, cleaned and ironed, well before you leave. The mini gym with yoga mats is one more advantage.

But if your schedule allows you only a few Tx hospitality

minutes of free time then there is the flat screen with DVD players and a stack of movies to enjoy.

And don’t worry; there are Bluetooth headsets.

So you can watch CNBC or BBC or Men In Black 3 without getting the look.

Booking into this lounge is by the hour-set.

You have a three, six, nine and twelve hour package. Depending on your package, the meal is inclusive in the package. But just in case you have to extend your stay by the day, the Elite accommodates you in the room on first priority on special rates. All you need to do is inform the hotel an hour or two in advance.

What makes the stay in lounge extremely comfortable besides the glass walls, the green surrounding and the amazing clubhouse is the freedom. You can leave you things and go about your routine without the worry of checking on flight timings, warm food or even your health – each is taken care of. After a hectic schedule and a tired plane journey, the lounge works like a slow balm that ensure you are rested well enough to continue working with a new zeal. And when everything gets standardized, it is these little things that make the big difference. n Text: Madhulika Dash n Photographs: Courtesy Kohinoor Elite

52 july 2012

FROM THE EXPERT

Cleaning up

HOTELS most hotels today still use old methods to keep their property clean due to lack of awareness as well as interest. selecting cleaning agents is more about its cost than environmental cost.

H

otels are all about spaces. From rooms to restaurants, banquet halls to lobby, swimming pool to health club, it’s all about space, and the task of maintaining such a huge space is gigantic. This lies in the hand of the housekeeping department – to clean, maintenance, and aesthetic upkeep the hotel. And to maintain and clean the hotel without the use of cleaning agent can’t even be imagined – it’s all about using the right cleaning agent, in the correct quantity, is the right frequency. With the various surfaces and fixtures, hotels need extra attention and a huge capital is invested in maintaining these surfaces and fixtures. However, cleaning agents, despite being a vital mode of hotel cleaning and maintenance, are given no attention hotel management institutes for selective detailed study of it. In fact, 15% of housekeeping budgetary expenditure incurs only on cleaning agents. As far as hotel industry is concerned, housekeeping itself has been a neglected department and till date contribution of cleaning agent is not understood though used at every corner of hotel. So what is a cleaning agent? It’s the most critical aid in maintaining a space, especially when dust become dirt and is difficult to remove, and ordinary cloth dusting or vacuuming isn’t enough.

So really how aware are hotels about their cleaning agents? A research was conducted through Alok Kumar

FROM THE EXPERT Internet, books, visits to different institutions in Ahmedabad and Gandhinagar such as CEE, CEPT, AMC, GPCB and CERC, visits to different supplier like Johnson Diversey, visits to different hotels with questionnaires, and a market survey to find out the cleaning agent readily used in hotel industry. These were the results we calculated:  Aware of availability of eco friendly cleaning agents in market –

Cleaning agents, despite being a vital mode of hotel cleaning and maintenance, are given no attention hotel management institutes for selective detailed study of it. In fact, 15% of housekeeping budgetary expenditure incurs only on cleaning agents

as such has a vast content and has wide scope of study. So we have limited our research on study of cleaning agents used in hotel. We have tried to put a step forward to gather some facts from the area, which is so far unexplored.

As hospitality industry is one of the most fast growing industry and hotels are one of the major constituent promoting tourism. The hotel industry provides the safest environment as home away from home. Housekeeping department of the hotel takes care of the cleaning and for that it uses cleaning agents. There are different varieties of surfaces to be cleaned and for each surface there is different variety of cleaning agent used.

Hence we have limited our research on cleaning agent used in hotel. Since ancient times hotel is using cleaning agents for maintaining clean and hygiene environment as good as home. But the knowledge of the staff about the cleaning agents, their uses and chemical aspect is not clear in their mind. Most of the hotels are still following old methods due to lack of awareness as well as interest.

Now a day’s people are becoming more YES: 66% NO: 34% conscious about environment. This is leading to  Environmental consideration while emergence of new challenges for housekeeping selecting cleaning agent – YES: 42% department, because it is using chemical agent.

NO: 58% New techniques and bio-degradable products  Eco-friendly and biodegradable have come up. Some of the eco-friendly hotels products used in hotels – YES: 38% such as orchid have come up for facing the NO: 62% challenges. This hotel is using bio-degradable  Average cost of cleaning per sq feet room area products which are a good sign for hotel and the – 4.69 paisa mankind.  Average cost of cleaning per sq feet of public A variety of cleaning agents are available in area – 85 paisa the market but our research shows most of the  Awareness about precaution to be taken while hoteliers (91%) uses Johnson Diversey, which was handling cleaning agents (staff) – 50% a Hindustan Lever Ltd. product. But some of the  Knowledge of chemistry of cleaning agent hotelier uses Amway products as well as some (staff) – 41% other cleaning agent. Amway products are herbal  Brands of cleaning agent used in hotels – but it is little bit costlier.

TASKI: 91% OTHERS: 9% During our research we came across different Concentration of products – amazing fact about cleaning agent and their uses, our research show that about 66% of housekeepers are Surfaces Marble Granite Glass Brass Chrome Carpet W/C aware about the eco-friendly Ready to use 25 % 17 % 45 % 0 % 67 % 45 % 55 % cleaning agent in market. But only 42% of them are keeping Diluted 75 % 83 % 55 % 100 % 33 % 55 % 45 % environmental consideration while actually purchasing  Environmental considerations while selecting and using them. detergents – YES: 37% NO: 63% While selecting cleaning agent for the hotel the  Eco friendly and biodegradable detergents figure lowers down to 38% regarding their use in used in hotels – YES: 39% NO: 61% hotels. This decreasing trend of data shows that  On an average 1350l soapy water is thrown hoteliers are not much conscious about the envidaily into the sewage ronment. They are selecting the cleaning agent on  24% of hotels have water treatment plant to the basis of cost rather than environmental cost. recycle the soapy water The average cost of cleaning per square feet room  Almost all hotels use clax softener and sour area is 4.69 paisa and per square feet public area is 0.85 paisa. Only half of his staff (50%) is aware As far as our life is concerned hygiene and of precaution to be taken while handling cleaning safety plays a vital role. ‘Cleaning agents’ aid agents and their knowledge about chemistry is in maintaining safe and secure environment by very less (on an average 41%). making the environment clean. Cleaning agent By studying the data one can understand the Tx hospitality

54 july 2012

approach of hoteliers towards cleaning agents. They are not bothered about the chemistry part as well as the precautions to be taken while cleaning. On the other hand they are not considering environmental aspects while selecting and using cleaning agents. The waste disposal after cleaning can cause damage to environment in a long run. They are focusing on short-term advantage of cost & quality not on long-term damage of environment.

While going through entire process of our study we have observed the Executive Housekeeper of the hotels are not aware about the chemistry part of the cleaning agents and their precautions. They must know the chemistry part and trained their staff regarding this. For this, it is very important that Hospitality institutes should focus on chemistry and environment aspect of cleaning agents more seriously its Housekeeping curriculum. Along with Hospitality institutes, Environmental institutes should also set up parameters, standards and formulate and regulate policies on cleaning agents pumped into sewage system.

This will help to provide knowledge from the beginning of study and they can utilize this in future. Last but not the least government bodies should strictly implement, formulate environmental laws on cleaning agents.

Finally, we conclude that our study is mere a step ahead in study of cleaning agent used in hotels and could be utilized as a platform by other researcher to carry on specialized research selectively and thoroughly on chemistry of cleaning agent used in hotel, environmental impact of cleaning agent used in hotel, financial aspect of different cleaning agents used in hotel, and cleaning quality aspect of various cleaning agent used in hotels. ď Ž Text:

While going through entire proCess of our study We have observed the exeCutive housekeeper of the hotels are not aWare about the Chemistry part of the Cleaning agents and their preCautions.

Alok Kumar

Alok Kumar is Assistant Professor at the Department of Hospitality & Hotel Administration, BPS Women University, Khanpur Kalan (Sonepat), Haryana Tx hospitality

55 july 2012

food forum

the Chef

DOCTOR

Chef and vice president at under one roof, nawal prakash speaks to Meghna Bhaduri about hao Shi nian nian and his views on dining and Chinese cuisine in India.

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50 July 2012

N

awal Prakash, Vice President, Under One Roof, 14-year old a consultant group started by Manu and Sonia Mohindra and has almost 600 successfully commissioned projects and a global presence across 39 cities in India, Middle East, SE Asia and now USA too. One of Prakash’s latest projects has been Hao Shi Nian Nian, which is both in GK 2 M-Block Market and Central Plaza, Sector 53, Gurgaon. Although the location and décor may vary, the menu doesn’t.

Spread over a couple of floors, this fine dining, specialty Sichuan restaurant also features private dining space and live music performances.

The words “Hao Shi Nian Nian” are a Chinese toast and mean “to the good life” – and while you’re there that’s just the feeling you get. But this wasn’t always so until Prakash entered the picture and made a few changes.

“When I came, Hao Shi Nian Nian only served Szechwan cuisine. I think a restaurant’s successful is in being more interactive, more evolved, offering a variety of taste. And although authentic Szechwan cuisine was being served here, it was just Szechwan cuisine.

But after one or two years, people usually get bored eating the same cuisine and they want something different. Also, I find that in India, when people go into an Oriental restaurant, they don’t just want Szechwan cuisine, they want Oriental cuisine. They ask if sushi or Thai is served,” explains Prakash. “So, that’s what I did. I combined Oriental cuisines from other parts of the Orient to the Szechwan cuisine, which was already there. I decided to concentrate on finding out exquisite dishes from the Oriental belt. I picked up things like Laksa Soup, Wonton and Whole Chicken Soup

and Choi Hung Hoi Sinn Tong, a very famous soup in China. The Wonton and Whole Chicken Soup is meant for more than one, a community soup. And it’s not offered anywhere. It is soup with the whole chicken, which a family of four or five can share, adding other dipping sauces or seasoning according to their choice. This is how I evolved the menu, adding different parts of the Oriental,” he adds.

But the effort Prakash can also be seen in the menu, as each dish not only explains the contents, but also gives the diner a little background and origin of the dish. For example, it states clearly that the Laksa is “a very popular import from South-East Asia, and a classic of the Perankan culture, which combines Chinese and Malay influence. Spicy and creamy with coconut milk, this flavorful noodle soup comes with an array of accompaniments like cucumber, bean sprouts, spring onions, French Beans, peanuts, coriander and mint leaves.” Or the Iceberg Wraps, which is “a fun dish to eat, either as an appetizer or as the main course where you roll your lettuce with selected stuffing, herbs and the sauces”.

Each dish is unique and signifies its presence on the menu with a little history. But meet Prakash himself and you wont not see a chef, not until he dons his chef coat. His entry in this profession has been more than unusual. A Rajasthani by origin, Prakash initially wanted to be a doctor. Prakash adds, “I have given my CBSE examinations. Then I got sick during my examinations. So I didn’t do too well so was on waiting lists in many places. At the same time, I had applied for hotel management ay Pusa, and I got through, so I joined IHM, Pusa. And it was while studying there I thought – it’s like

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“very few people even knew what lakSa waS InItIally. Some SaId It’S from thaIland and Some SaId malaySIa. lakSa IS aCtually a leaf, whICh IS found In vIetnam.”

food forum

“I have given my CBSE examinations.

Then I got sick during my examinations.

So I didn’t do too well so was on waiting lists in many places. At the same time, I had applied for hotel management ay Pusa, and I got through, so I joined IHM, Pusa.”

medical science, it’s food science. Because we had to study nutrition and learn about all the parts of the meat and fish – it was like anatomy and biology. So I was drawn in. It became interesting. I realized it would only take me three years to join a organization and become a chef, while it will take me a minimum of five years, followed by M.B.B.S., so at least ten years before I became a proper doctor. And as cooking is a science I was more inclined to it, plus I was allowed to be creative. So, that’s how I decided to make become a chef.” After IHM, Pusa, Prakash joined Hyatt Regency, Delhi and started his career as a Commi, then a Sous Chef and then moved to opening new restaurants, new concepts. The first restaurant he opened

was Teppanyaki, the TK’s restaurant. “I was in the opening team and it was a completely new concept in India,” he adds. This is where he began oriental cuisine and worked there for almost six years. “I then got an opportunity to go to the US and worked there for almost eight years with Wyntham Hotel in Bermuda.”

Having traveled and explored other cities, Prakash adds, “I enjoy traveling. It allows me to discover different cultures, foods, people. It was when I joined Hyatt back again when the Directors, Manu and Sonia, saw me at TK’s, and they asked me to join their consulting firm.

So I thought about it, and joined their food consulting firm and began working as Vice President.”

Asking Prakash how being a full-time chef and a consultant chef, he believes it’s the same thing adding, “But the best thing in this firm is like I am creating new thing quite often. Like new concepts, new restaurants, and even new cuisine I am incorporating, doing some research, and making some plan, and then executing that plan in a right manner. That’s how I have been doing. So like interactive cooking. Earlier, chef used to be at the back of the kitchen, cooking and doing something, and then there was no interaction with the customer and whatever they used to cook, it used to come to the guest and then whether it is right or wrong, he used to like it. But in my style of cooking, I like to speak to the customer directly and I try to find out what’s in his mind and what he wants; whether he likes onion or garlic or whether he likes spicy food or not? So I create that food. Personalizing food right then and there.”

And to create these new concepts and menus Prakash does research. He explains, “Very few people even knew what Laksa was initially.

Some said it’s from Thailand and some said Malaysia. Laksa is actually a leaf, which is found in Vietnam. So I went and found that leaf. I tasted it and when I came back to India, I found that if you combined the flavors of cilantro and mint - it’s the Laksa leaf. That’s how I do research.”

And for someone who is so involved with the Chinese cuisine Prakash has traveled a lot in China, to Guangzhou and other parts of interior China. Having been to China, Thailand and Singapore, it is Thailand, which is his favorite from a food point of view. But he doesn’t believe Indians are ready for authentic Chinese food.

“If I gave exactly the Chinese people cooked in my menu, the Indian palate would not like it,” he explains. “Chinese dishes use a lot of fish, in everything. Some fishy flavor or texture to the Indian palate would almost feel raw. But it’s actually Chinese, to give a texture that is crunchy and semi-cooked. So what did I do?

I make few changes to the dishes that would suit the Indian palate. If you’re paying for a meal you should enjoy. That’s it.” So do these

little changes change the dish, dissolve the authenticity? Prakash doesn’t believe so. “See take for instance the Laksa soup. It’s made with onion, garlic, and it is cooked on slow fire slowly and then coconut milk is added. They cook it for the longest period of time and they use different kinds of chilies and the flavor is there.

But they use some fish like shrimps to it. Here, not everybody likes it, that flavor, fishy flavor in India. So what I did? I removed that fishy flavor but I kept all the ingredients, kaffir lime leaf to galangal to lemon grass, to all the chilies, that chilly flavor and same style of cooking but I removed that fishy flavor. So authenticity is there. So I have created a vegetarian variety, a vegetarian soup that is purely vegetarian. For those who like chicken, I put chicken stock in it. So, just few changes, though I don’t touch the authenticity. And if somebody wants it authentically made, we do that too.”

Having worked both in India and outside, Prakash has a fair idea of the working conditions and provides a comparison. “If I compare it say 10 years ago, there were lots of things, which did not exist in India. We used to work in hot

environment. There was no fresh air. There were no AC in the kitchen and the equipments that we used were Indian-made and perhaps not perfectly designed for that particular way of cooking. Now 10 years later, India has actually evolved a lot, has progressed well and is competing with foreign countries,” he says.

“Work-wise I still see a difference. In India, we start from scratch, whereas in the States or other parts of the world, it’s not so - they cut down on labor cost. For example in India, I make a sauce. I make it from the scratch. I boil the tomatoes, deskin it, make a puree, and give it a nice finishing touch. But in the States, you just tell one of your vendors – Okay, you have to prepare this sauce for this recipe and then deliver it to me in a package form. So when I begin the actual cooking, I just open my packet and add my other ingredients, and I’m done! In the States a hotel kitchen has a maximum of 10 to 15 people, in India you have around 80 to 90 people. So labor cost is much more. But the best thing about India is that ingredients are fresh, you can taste it.”

And what does this chef like to eat? “Mother’s home-cooked food,” he concludes laughingly.

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“We used to work in hot environment.

There was no fresh air.

There were no AC in the kitchen and the equipments that we used were Indianmade and perhaps not perfectly designed for that particular way of cooking.”

Expert column

Hotels & their

security Hotel Sahara Star

Worldwide it is accepted that hotels and resorts are part of a service industry. Service itself defines that nothing is more important than keeping the guests and patrons happy and safe. Keeping customers and patrons safe is the key responsibility of the hospitality and tourism industry, because it is not often that guests leave their luggage and valuables at someone else’s mercy and still expect it to be safe and secure, especially in hotels where guests often leave their valuables in their rooms. And though the lengthy measures at entry and public area points disturb guests, they are quite aware of such activities as it is in the interest of their own security and appreciate the systems and new technology in place. So the hotel industry has much to think about from the point of view of both management and security.

Today, most hotel use a number of hi-tech

Tx hospitality

safety equipments for the safety of guests and employees. It can be as simple as the radium signage and door stripes leading to fire exits, an emergency power supply in case of power loss, fire hydrants, and passage ramps to fire alarms and detectors in each room and space of the hotel, sprinkler systems, and security cameras.

Some of latest products and services available to hotels today are CCTV, Asses Control, Intruder Alarms, Integrated Systems, Bio metrics, and Network / IP. The bottom line of security is that eventually it all zeroed down whether security is hi-tech or of an old conventional method. Since the world has moved towards hi-tech modules, every day new innovations and improvements in technology that makes life simpler for hotel owners. Also holistically, just as there’s been hi-tech evolution for the industry, so has there

18 july 2012

been one for the crime world where convention methods can no longer beat them. But whatever the security, it can only be relied upon when it is being vigilantly operated and handled. And although a considerable capital cost is involved is being hi-tech for hotel, the same becomes part of the project cost and needs to be capitalized as capex. So, security should not be treated as cost, in fact it should be treated as an investment because once any untoward incident occurs it saves the cost of life and affects both business and marketability.

But while some hotels are very particular about the security systems and procedures particularly at the hotel entry points after the terror attacks, they lack it within hotel premises itself. Hotel owners need to be vigil and aware, especially about is being targeted by hackers for damaging the data. These are the five top hitech issues facing hotel operators today where actionable steps can be taken.

1) Remote Access: Hotel operators and franchisers use Remote Management Applications (RMA) as they operate in multiple cities and countries, but if the RMA is not properly configured it becomes easier for the hackers to infiltrate and access data.

2) Network Security: Transaction volume, brand recognition and the potential for sensitive data retention are all factors that make hotels (particularly franchise networks) juicy targets for hackers seeking to exploit insecure networks via the Internet.

It’s important for hotel operators to be aware of these security practices.

3) Password Management: Hotel operators need to know that passwords, designed to keep criminals out, can also be vulnerability in the absence of proper controls.

4) Wireless Security: Thanks to wireless networks, guests can speed though the check-in process, expedite valet parking and send room service orders directly to the kitchen. At the same time, hotel operators should recognize that criminals could leverage improperly secured wireless networks to steal cardholder data and should implement strategies to thwart these efforts.

5) Incident Response Plan: Despite all best efforts, data compromise events can occur and every hotel operator should have a plan in place. Hotels or restaurants that experience a suspected or confirmed security breach to help prevent additional exposure of cardholder data and ensure compliance with the data security requirements must take prompt action.

Many aspects need to be covered when setting up a hotel, like construction of rooms keeping the security of guests in mind, fire-fighting equipment points and installations, surveillanc-

es in terms of CCTV at entrances, exits and thoroughfares, passages, public areas, etc that all comply with the relevant provisions of the regulations of the concern state authorities like Fire Control, Pollution Control, and the necessary safety facilities which guard against theft should also be provided. But many hotels still do not comply with the basic regulations, like registering guests during check in, where identification card need to be examined and in case of foreign guests accurate registration of all stipulated items needs to be made and sent to local authorities within 24 hours of the check in. Some hotels cut corners by not providing storage boxes, storerooms or safes for a guest’s belongings and assign personnel to specially take care of these.

Most hotels don’t even bother to make appropriate arrangements for property left behind by a guest (lost and found) that either needs to be returned to the original owner or sent to the local police if unclaimed after three months.

Questionable items or suspicious behaving is not reported immediately. In many cases hotels try to play with the statutory requirements when it comes to spaces and services, such as dance halls and music and liquor service. Hotels should not only comply with the rules but also make it mandatory for guests to adhere to the statutory requirements by paying the stipulated fees or charges. Many cases are reported where guests manage to bring combustible, explosive, radioactive and other dangerous articles into a hotel. And it’s a fact that many drug and arms mafias’ prefer to use hotel rooms to finalize their deals. There seems to be no control on high profile prostitution, gambling, distribution of drugs and obscene items, or other illegal criminal activities. And hotels seem to be the preferred choices of place for such things. So, though the level of security has changed for the better and measures are formulated to safeguard the normal business operations of the hotel industry to ensure the safety of guests, we are still not 100% secured.  Text: Shailesh Fulsunge Shailesh Fulsunge has 23 years of experience in the areas of hospitality and is currently associated with JMJ Group – Mumbai as Head – Projects.

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MANY CAses Are rePorteD WHere GUests MANAGe to BriNG CoMBUstiBle, eXPlosiVe, rADioACtiVe AND otHer DANGeroUs ArtiCles iNto A Hotel. AND it’s A FACt tHAt MANY DrUG AND ArMs MAFiAs’ PreFer to Use Hotel rooMs to FiNAliZe tHeir DeAls.

PORTAL VIEWS

Sea of

Change

Yatra.com, the online travel company, recently announced actor Salman Khan as their brand ambassador aka Mr. Yatra. On the occasion, TravelX chatted up with the Yatra.com CEO & Co-Founder Dhruv Shringi and President (Online) Sharat Dhall to know the trends and future of the online travel portal industry

First and foremost, why take Salman Khan as the brand ambassador for Yatra.com?

The partnership is part of our unique strategy to reach out to newer mass markets, since the online travel portal industry is growing by leaps and bounds in India. Salman Khan is such a mass-adulated actor that having him as the face of Yatra.com was bound to generate immense interest in the concept, in segments where it has still not taken root. The association is a well-thought out strategy to strengthen the company’s connect with the masses and increase the brand’s recall value in Tier II and Tier III towns, as well as overseas.

Please elaborate more on the details of this association.

The association is three-pronged in nature: for starters, Mr. Khan will be the ‘face’ of Yatra.com as Mr. Yatra, via which he’ll become a bridge between us and the masses. Secondly, he has come on board as a shareholder in the company.

And furthermore, his foundation – ‘Being Human’ – is going to be supported via Yatra.com in various ways. So essentially, these are the three main ways in which the association is being taken forward.

What is Yatra.com in a nutshell?

Yatra.com is an online travel company that was launched in 2006 and is a one-stop-shop for all travel-related services. We provide reservation facilities for more than 3800 hotels across 336 cities in India and over 90,000 hotels around the world. Further, we provide information, pricing, availability and booking facilities for domestic and international air travel, rail reservation, holiday packages, buses and car rentals.

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62 july 2012

How do you monitor the quality of properties listed on the site?

We have a dedicated on-ground team that regularly monitors the properties listed with us. Also, we host a forum for our customers, where they can register their ideas, complaints and views about the properties they experience. This helps us take corrective measures wherever required; and also provides word-ofmouth feedback to the new customers.

How do you think has the hospitality industry in India changed over the years?

There has been a sea change in the industry – both, on the service providers’ as well as the clients’ side. Disposable income with people has been on an incline; along with avenues for sourcing information. Both these factors have been increasingly contributing to the zest for travel amidst a cross-section of people. More and more people are now looking to explore various places in the country and globally. Experimentation is the name of the game. People are venturing beyond the annual trip to their native places, to explore unique locales around the world. And whilst doing that, they are seeking to avail of the best facilities possible vis-à-vis accommodation, food, hospitality and so on. This in turn has led to the service providers aka hotels etc. to pull up their socks and provide the best of what they can. That has led to an overall improvement in these services, and has drastically reduced the opaqueness that was omnipresent in the sector not so long back. The power dynamics have shifted drastically in favour of the consumer.

How much of a game-changer has the online-booking facility been vis-à-vis the aforementioned change in the hospitality sector?

The online-booking facility can indeed claim a substantial part of credit for this surge, because the ease/convenience (coupled with the credibility and support) that it lends to the whole process, contributes a lot to the zest for travel.

The very fact that the number of hotel bookings done online has increased five-fold in the last three years, is validation enough to realise what a

major game-changer this facility has been.

Compared to other Asia-Pacific countries, what potential does the hospitality industry have in India?

The potential is on a upward curve. The economic upswing, coupled with the scope for establishing more and more properties here, is drawing renowned players of the hospitality industry to India. So many hotelchains, standalone business hotels and even star hotels have already arrived in India. More are in the offing, with heritage properties being increasingly offered as a choice of hospitality venue. The sheer variety in locations and options available for the tourist, who comes here, makes India a very attractive proposition for the industry.

With Indian travellers becoming more knowledgeable, what are some of the areas that need more focus where travel portals are concerned?

The packaging of the product viz. online travel portals needs to improve a bit more. The product is of a complex nature per se and needs to be simplified without losing its aestheticism, so that a cross-section of potential users can make it their first go-to source for any travel related need.

Also, it would help if the offline advisory base is widened further. n n

Text: Reshma S Kulkarni Photographs: Courtesy Yatra.com

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Dhruv Shringi, CEO & Co-founder, Yatra. com and Salman Khan launched new brand campaign of Yatra.com

The onlinebooking facility can indeed claim a substantial part of credit for this surge, because the ease/convenience (coupled with the credibility and support) that it lends to the whole process, contributes a lot to the zest for travel.

ECO PRIDE

THE EXEMPLARY

ECO-FRIENDLY BUILDING

ITC Green Centre, Gurgaon, was awarded the Platinum Green Building rating by USGBCLEED (Green Building Council -Leadership in Energy and Environmental Design). This is the highest rating in this category, and ITC Green Centre is now the largest Platinum-rated building in the world.

ITC Green Centre in Gurgaon

I

TC Ltd now has an added feather to its EHS (Environment, Health and Safety) policy cap. This is in active pursuit of the `triple bottomline’ concept - economic, ecological and social, which is the accepted benchmark for all high-aspiring corporates globally. In keeping with the on-going thrust on environment protection and enrichment of ecology, the ITC management decided to pursue a Green Building Certification for their Gurgaon ITC Green Centre from a reputed international certification agency.

The building rating system of USGBC-LEED was set up in the US in 1993, to focus on design and Tx HOSPITALITY

construction practices that significantly reduce or eliminate the negative impact of buildings on their occupants and on the environment within certain parameters such as energy efficiency and renewable energy, quality of indoor environment, conservation of materials and resources, sustainable site planning and innovation and design processes.

The actual rating process is based on the submission of all design documents, simulation, construction and operating intent, followed by an audit and review process. Sources have said that out of the 150 projects around the world that the US agency has certified so far, only seven have been awarded Platinum rating. The other three categories are Gold, Silver and Certified. The entire certification process of the ITC Green Centre complex, took a little over a year to complete.

Constructed on a 2-acre plot of land, measuring 1,81,000 sq ft ITC Green Centre accommodates the offices of various ITC businesses on the upper floors and two basements, while the Welcomgroup Management Institute is located on the ground floor.

Some of the salient green features incorporated in the building are, zero water discharge, 53 per cent energy savings over a conventional building, 40 per cent reduction in potable water use, use of treated gray-water for flushing and landscaping, use of fly-ash in bricks & concrete, high efficiency equipment, eco-friendly housekeeping practices and a well- designated green

64 JULY 2012

education program.

The Platinum Rating was the result of extensive research and simulation studies conducted by a special in-house project team of the company, headed by Nakul Anand, Chief Executive, ITC Hotels Division. The project team, held consultations with the (CII) the Confederation of Indian Industry, TERI (The Energy and Resources Institute) USGBC, architects, various engineering consultants, an Independent Commissioning Agency and the Shriram Testing Centre.

The building was thus created to envelope energy, indoor air quality, water efficiency and the use of materials, which were evaluated on the basis of simulation studies to ensure that sustainability measures were optimized.

It might be recalled that US Secretary of State, Hillary Clinton, on her official visit to India in 2009, chose the LEED Platinum rated ITC Green Centre to announce a vision for Indo-US collaboration on climate change. After a tour of ITC’s green building, she was quoted as having said that the ITC Green Centre is a monument to the future. “This Centre is a model of environmental stewardship and economic development, which provides inspiration as we approach the Copenhagen discussions,” She also added, “We know that there are wonderful monuments throughout India from the India Gate to the Taj Mahal. The ITC green building may not be a regular stop on the tourist calendar, but it is a monument in its own right.”

According to ITC, its Sustainability Vision has enabled it to become the only company in the world to be carbon positive, water positive and solid waste recycling positive, the three major global environmental distinctions.

In this effort, ITC’s Green Centre uses CO2 monitoring systems to enhance indoor air quality to provide freshest air, uses natural lighting to reduce energy load, has zero water discharge, and even grows natural plants that require minimum water. Because of its unique design, water consumption in the building has been reduced by 40 percent, and its water recycling plant re-uses the waste water fully. All plants around the complex are native to the place and the landscaping has been done to ensure there is no wastage of water.

The building, which has utilized innovation, cutting edge technology and design integration to achieve new benchmarks in energy efficiency and water conservation, is a manifestation of ITC’s leadership in Sustainability Practices.

An L-shaped building, the ITC Green Centre, boasts of 100 percent water harvesting - in other words it catches every drop of rain water that falls on the premises, for later use - and zero percent water runoff, meaning it recycles all the water that it uses. The building has also been successful in significantly reducing its energy consumption by allowing natural light to penetrate a greater percentage of the interior space. Large windows ensure maximum use of natural light during the

U.S. Secretary of State Hillary Rodham Clinton chats with Mr. S. C. Sekhar, ITC Senior Executive Vice President, at a visit to ITC’s Green Center in Gurgaon, outside of New Delhi, India July 19, 2009. [State Department photo]

day that helps to a large extent eliminate the use of artificial light. Its double glazed glass windows allows light in, but not the heat - thus decreasing the load of air conditioners - and helps keep the building cool. Impressed with this area of energy conservation, Ms Clinton had remarked, “There are so many features of this building that really demonstrate the viability of the use of low carbon but at the same time very attractive and efficient approach to saving energy…If all new buildings were designed in the same standards as the ITC Green Building, they would eventually cut global energy use and green-house pollution by more than 20 percent and save money at the same time.”

ITC recognizes that being certified Green is not enough. It makes sure that every step it takes is in complete accord with the natural world, not just in thought and word, but, most importantly, in deed as well. In its endeavor to adopt practices that go beyond mere compliance with ecological guidelines, it has, over the past decade, committed itself to conducting business with a passionate respect for the environment. This commitment has been substantiated through clear policy directives that have in turn grown from the fundamental understanding that its resources are finite and shared. Economic growth translates into sustainable growth only when it is inclusive of the environment, both social and natural. All its business, therefore, is conducted at three distinct levels – ecological, social and economic.

At 170,000 sq feet, ITC Green Centre is the world’s largest 0% water discharge, non-commercial green building, and compared to similar buildings, ITC Green Centre has a 30% smaller carbon footprint. Whether it is air, water, energy or design, ITC takes responsibility for its every interaction with the environment. And with the use of sensible technologies, it does its best to make green go greener.  Photographs: Courtesy ITC and United States Government Work

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AN L-SHAPED BUILDING, THE ITC GREEN CENTRE, BOASTS OF 100 PERCENT WATER HARVESTING - IN OTHER WORDS IT CATCHES EVERY DROP OF RAIN WATER THAT FALLS ON THE PREMISES, FOR LATER USE - AND ZERO PERCENT WATER RUNOFF, MEANING IT RECYCLES ALL THE WATER THAT IT USES.

WORLD HOTELS

saLT Lick

GaMe loDGe Tx hospitality

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imagine being in the cosy confines of your hotel room and being able to spot wild animals a few feet away. or, imagine taking a stroll down a bridge that overlooks a placid watering hole frequented by wildlife. no, this is not a futuristic idea. welcome to sarova salt Lick game Lodge, kenya.

S

arova Salt Lick Game Lodge is located in the middle of the Taita Hills Sanctuary in Kenya. The sanctuary is a private wildlife conservancy consisting of a massive 28,000 acres, at the foot of the Taita Hills.

The sanctuary borders the Tsavo West National Park, which is counted among the world’s largest game reserves.

The Lodge offers a breathtakingly unique safari experience. Built over a series of high stilts near a number of watering holes and feeding pastures, the Lodge offers both a spectacular aerial as well as ground view of wildlife. Consisting of a series of white/beige concrete hut-shaped structures with black pointed rooftops connected with walkway bridges, the Lodge is a charming piece of architecture set against the browns and greens of the sanctuary. The Lodge offers a variety of different opportunities to spot game. You can stroll down the bridge, take a nature walk with guides or take a drive around the sanctuary.

The Sanctuary is a safe refuge for over 50 mammal species and 300 bird species in a massive area of green, rolling savanna habitats. The watering holes and feeding pastures nearby attract a huge number of animals. This gives tourists a rare and wonderful opportunity to spot animals not just in their natural surroundings, but at a very close range.

The bridge between structures, the lobby, the restaurant and bar all are perfect places to sit in serene settings and take plenty of memorable pictures. The Lodge also has a unique underground tunnel and bunker, which comes with ground level windows. This spot is in an adventure in itself and offers even nearer but safe views of animals as they quench their thirst. And when it gets dark, powerful floodlights light up the ponds and waterholes. This ensures you have perfect sighting all through the night. Note that the Lodge does not recommend children less than eight years to stroll down the bridge. For drives through the sanctuary, the Lodge has its own fleet of modern, safe and well-equipped safari vehicles with knowledgeable guides.

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WORLD HOTELS The Lodge also has a unique underground tunnel and bunker, which comes with ground level windows. This spot is in an adventure in itself and offers even nearer but safe views of animals as they quench their thirst.

The inside of the Lodge is an example of plush hospitality designed to keep you comfortable as well as raring to go. What is really nice is that all suites have views of watering holes. The two main dining areas are well lit and have a warm, inviting ambience. The suites are on two levels, with double, twin or triple beds depending on the room type. There are 96 rooms in all. All rooms and suites at the Game Lodge come with ensuite bathrooms having permanent showers and WC, running hot and cold water and 240V power.

The Sarova Salt Lick Game Lodge offers a variety of cuisine and dining options. The fresh quality and taste of food is maintained by the vegetable and herb garden from the nearby Sarova Taita Hills Lodge. There are four main dining options: Bura restaurant, Vuria bar, bush dining and picnic hampers.

Bura Restaurant: This is the main dining area of the Lodge. It offers a clear and stunning view of the nearby watering holes. The restaurant offers a buffet breakfast, lunch and dinner. There are live cooking counters that prepare specialty dishes. The cuisine includes three main varieties: pan-African, pan-European and pan-Asian. The salad buffet counteroffers a huge array of salads using the fresh ingredients and herbs. The dessert

buffet offers a variety of desserts. Vegetarian dishes are available every day. The restaurant also caters to visitors with special dietary requirements. The dining area can seat 150 people.

The Vuria bar and the adjoining shaded terrace with seating are situated above the Burarestaurant. The area offers stunning views of the main waterhole and the surrounding sanctuary.

This is the spot where you can relax with your friends and family over a drink or coffee, and take in the spectacular views of the wildlife below. The Lodge offers numerous ways of making your holiday truly memorable. One of them is bush dining. You can kick it off with a champagne breakfast. This is a unique experience of dining in the wilderness starting with a scrumptious breakfast and champagne. The breakfast includes live cooking surrounded by the Taita Hills and the grassy Savannah plains of the sanctuary.

You can also enjoy a bush dinner at Kudu Point.

This is the highest spot in the sanctuary. You get to drink in the lovely sunset and the amazing view of Mount Kilimanjaro (weather permitting!).

The experience leaves you with a sense of unhurried well being as you sip sundowners and taste a barbeque in the wild. The dinner is made livelier still by the accompanying trio of local musicians.

And if you are in the mood to go on longer game drives you can request for a picnic hamper. This includes light meals and beverages.

And if its action you’re looking for, you can either view the game from the confines of the Lodge, bunker or opt for a drive or walk. The Lodge offers early morning and late afternoon game drives to ensure you get back before sundown and also so you get plenty of opportunities to view and photograph the variety of wildlife.

Night game drives offer guests with the chance to view animals not generally seen during the daytime, animals like spotted and striped hyena, mongoose, jackal, civet, genet, porcupine and bush baby. The night drive is exciting since most predators are usually more active at nighttime. The Lodge ensures highly trained rangers equipped with powerful spotlights accompany the guests. On some nights, you may also get to view a predator actively hunting.

Novelty Value

Has been awarded the Certificate of Excellence 2011 by

Tripadvisor.

Located in Kenya, home to exciting safari experiences.

Game Lodge, built on stilts and so provides excellent

aerial view.

Has ground-level bunker and tunnel for close viewing

of wildlife.

Conducts both eco-friendly nature walks as well as

carefully planned drives through the sanctuary.

Surrounded by 28,000 acres of sanctuary land with 50

mammal and 300 bird species.

Each room has a view of one of the watering holes

where animals come to quench their thirst.

Multiple dining options available.

Includes activities like game viewing, nature walks

and excursions.

The close views of wildlife, luxury accommodation

and facilities of the Sarova Salt Lick Game Lodge, and the perfect, natural setting will make your vacation a truly unforgettable experience.

The Lodge also offers a number of ways in which you can experience the unique local flora, fauna and culture. You can take a nature walk accompanied by a qualified ranger guide. The emphasis during a walk is on the natural habitat you see as you take a leisurely stroll through the bush.

You can spot the lesser-seen wildlife that may go unnoticed during a game drive. The Lodge also offers excursions through a local and authentic village. In this rural setting, you can understand more of the local culture. You can also spend a day at Mzima Springs in the Tsavo West National Park. This place is known for its thriving populations of hippos and crocodiles. You can also visit Ngulia Rhino Sanctuary or Lake Jipe, both of which are located in Tsavo West.

Alternatively, you can choose to use the day for a visit to the Tsavo East National Park. Here, you can see popular spots like the Aruba Dam and Lugards Falls. Or, you can also make an excursion to the nearby Taita Hills, known for its amazing views, indigenous forests and exciting rural markets. The area on the west of the Sanctuary is famous for its World War I history. There is also a crater lake near the Tanzanian border just 60 km away.

There are a number of other recreational options. You can take a relaxing swim in the inviting, free form pool open all day at the nearby Taita Hills Lodge. You can also opt for an exciting and informative presentation in the evening about the surrounding wildlife, by a qualified

ranger or ecologist. The curio shop at the Taita Hills Lodge is perfect for finding souvenirs of this memorable holiday.

The weather in this part of Kenya is usually pleasant. Temperatures range from 18 to 30 degrees Celsius all through the year. The area sees occasional rainfall in the months of March, April, November and December.

The sanctuary has been built around conservation and sustainability principles. In this carefully maintained natural setting, wildlife like lions, elephants, buffaloes and giraffes are allowed to flourish. The game drives through the sanctuary are planned to ensure that animals do not get disturbed and the natural habitat doesn’t get encroached on. In fact, some parts of the sanctuary are completely isolated from vehicle drives.

Such an eco tourism initiative is in fact necessary to ensure the sanctuary’s success.

Situated in South Eastern Kenya, The Game Lodge is 400 km from Kenya’s capital city Nairobi and 200 km from another big city, Mombasa.

By air, the Lodge is an hour away from Nairobi.

A 30-minutes private charter from Mombasa is another way of getting to the Lodge, which has its own airstrip. By road, the Lodge is a six-hour drive from Nairobi, and a three-hour drive from Mombasa, on tarmac roads. n Text: Bhakti Bapat n Photographs: Courtesy Sarova Salt Lick Game Lodge

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The Lodge offers early morning and late afternoon game drives to ensure you get back before sundown and also so you get plenty of opportunities to view and photograph the variety of wildlife.

Night game drives offer guests with the chance to view animals not generally seen during the daytime

page turner

The mist shrouding

the Taj

Authoring ‘The Taj Conspiracy’ Manreet Sodhi Someshwar is a woman who dares to think differently and breaks the shackles of ordinary writing, giving birth to yet another heart touching epilogue of mystery and romance.

I

t’s the conjugation of the two elements - mystery and romance – that brings the predominant feel in ‘The Taj Conspiracy’. About Mehrunisa Khosa, a Mughal scholar who stumbles on a conspiracy to destroy the Taj Mahal, the book is thrilling and intriguing. When she discovers the murder of the Taj supervisor and the Quranic calligraphy on the tomb of Queen Mumtaz altered to suggest a Hindu origin of the Taj Mahal, Mehrunisa must battle her inner demons and overcome a prejudiced police to decipher clues that will unmask the mysterious conspirator.

The urban legend had always existed and now someone was conspiring to make it come true. In the case of the famed marble monument, all was not on the surface, as Mehrunisa soon discovers while trapped in the vast labyrinth that runs underneath the Taj Mahal and is closed to visitors. In a series of suspenseful twists and turns, the action traverses from the serene splendors of Taj Mahal to the virulent warrens of Taj Ganj, from intrigueladen corridors of Delhi to snowy Himalayan hideouts. As a right-wing Hindu party ratchets up its communal agenda and Islamic militants plot a terror attack, in the dark corners of his devious mind a behrupiya, a shapeshifter, is conniving to divide the nation in two. To save the Taj Mahal, Mehrunisa must overcome a prejudiced police and battle her inner demons as she sifts the multiple strands that lead to the conspirator.

After her two novels were a hit among the masses, Manreet Sodhi decided to go a different path and work on an unusual theme. An IIT graduated from the Indian Institute of Management, Calcutta, she worked in marketing, advertising and consulting. An award-winning writer (Commonwealth Broadcasting Association), and copywriter (Creative Abbey), she is a popular blogger as well. Her debut novel, ‘Earning the Laundry Stripes’, released in 2006 to critical acclaim, with India Today calling it ‘An enjoyable Tx hospitality

tale of a sassy girl’s headlong race up the corporate ladder…’ Her second novel, ‘The Long Walk Home’, published in 2009, has garnered critical acclaim and hit several bestseller lists in India.

Legendary poet-lyricist Gulzar has called it ‘a narrative of pain that knows no borders’. She has featured at several literary festivals including the Singapore Writers Festival, the Shanghai International Literary Festival and the Man Hong Kong International Literary Festival. Her articles have also appeared in the New York Times, International Herald Tribune, South China Morning Post (Hong Kong) and several Indian publications.

Hosted by the Westland and Blue Frog, the book launch saw eminent personalities like theatre diva Bubbles Sabharwal and entrepreneur Vipin Pasricha discussing the motive, secret and history behind the Taj Conspiacy. Art maestro Muzaffar Ali of ‘Umrao Jaan’ fame was also there to grace the occasion. The event began with a warm welcoming note by the author herself introducing the intricate summary of the novel that she had penned down. The Chief Guest of Honor, Muzaffar Ali said, “The Taj has haunted us in many ways. The book seems intriguing. Though I haven’t read the book yet, I am eager to start it.” The heart-stirring book reading odyssey was initiated by Bubbles and Vipin Pasrichia, founder of the book club at IHC, Delhi. As they went through some random pages from the book, it had already captured hearts of the listeners present there. It was a great experience to listen to the voices of the two talented readers who run their own reading club at IHC. The reading session was concluded by a few questions asked from the author herself. n n

Text: Reena Batra Photos: Hemant Rawat

70 july 2012

How can you call the book as subterranean?

Taj is synonymous with India’s cultural heritage. We are unaware about the most intricate part of the most beautiful monument of the world. The Taj Mahal, as we all know, was designed by Shah Jahan and had a garden with a monument surrounding it. He would approach the Taj by boat. The terrace rooms are blocked and people are unaware about them.

The actual rooms are in the basement and were allowed to be visited by ASI long time back.

Q

Why did you leave the corporate world to become an author?

I have been writing since 12 years. Created ads with affluent companies like Lintas. When I moved with my husband to Singapore, I decided to relax. The busy person I was, I started getting bored because of no work in my hands. Then I thought of writing seriously. In 2001, when people were talking about economy boom, I wanted to deal with the turbulent history of Punjab. And as I drifted on to writing, I did not want to go back.

A

Are you apprehensive about writing on a political issue for non-secular Indians?

As a writer, I don’t give into apprehensions. Each writer comes through experiences. I saw fundamentalism and since I was a Sikh growing in Sikh militancy I was going through an era. Post 9/11, I was interested in the theme of fundamentalism. The Taj as we know is something people are acquainted with undying love, but what we are unaware of is the bloody affair behind it. This is what the book deals with.

Why is there a mix of sub-culture in the protagonist?

I wanted Mehrunisa, the protagonist, to be a metaphor of Taj. As a Sikh, I wanted to bring her minority forward. She has different cultures embedded in her who needs to fight her personal demons to reach out and un-mask the reality.

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BANTER

Mother, model and dancer, Russian-Indian Alesia Raut is a familiar face in many ads has done 11 music videos, a cameo in Madhur Bhandarkar’s “Fashion” and also appeared in season four of “Fear Factor Khatron Ke Khiladi”.

A THRILL

SEEKER

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rant and cuisineI completely swear by Mainland China. When I  Favorite restdau ia , dside shops. Trust me of Chinese food, in Ind al roa As I am extremely fon e to indulge in the loc doing shows there, I lov flank the city. ich wh lls, sta de dsi am traveling abroad or roa cuisine then these al loc c nti the au ves nothing ser

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73 JULY 2012

Text: Avni Mehrotra Photographs: Courtesy Alesia Raut

Last word

Leisure Travel and Tourism in India - An Oasis or a

a Mirage?

A

fter a three-year downward spiral starting 2008, the travel industry in India is beginning to witness a visible revival thanks to increased foreign tourist arrivals, strong domestic visitation trends and a relatively positive economic and investment environment.

The travel and tourism industry, despite being an important component of the economy, contributes only about 2% of the national GDP. According to WTTC’s long range estimates, Indian tourism demand will grow at 8.8% over the next ten years, which would place India as the second most rapidly growing tourism market in the world. This is expected to result in a growth range of 7.0-7.5% in total travel and tourism GDP and an annualized increase of approx. 1.0% in travel and tourism employment.

Often we are asked;  Has India reached its peak in terms of travel and tourism potential?  Are most leisure destinations in India now in an oversupply situation?  What is a prudent market positioning and entry strategy for development?

My views on key factors that will drive future demand in travel and tourism in India and on niche markets that offer a unique potential for development over the next 5 years is as follows: Weekend Getaways and Integrated Travel Circuits: By 2030, it is estimated that approximately 600 million people will live in various cities across India. While there has been much focus and activity in hospitality projects in metro cities, very little development activity has actually been done to tap the potential of domestic tourism and lesiure travel, which is currently estimated at 250 million active travelers.

According to our estimates, there will be sustained demand for weekend travel at major gateway destinations and these markets will grow in the range of 20.025.0% annually over the next ten years.

Weekend Getaway destinations that are located within 4-5 hours driving distances Tx hospitality

74 july 2012

from key Tier I and Tier II towns are uniquely positioned to benefit from the increased demand base from metro feeder markets and are ideal for development of boutique resorts and hotels.

Spa, Rejuvenation and Wellness Destinations: Current employment and age demographic trends indicate that India will add approximately 270 million new jobs and India’s impressive Per capita Income increase will continue to witness robust growth. Significantly, higher disposable income rather than lower savings have influenced the present-day consumption boom in India. This is good news for travel and tourism industry, as income induced spending is likely to sustain itself for a longer period and higher disposable incomes are also expected to enhance the concept of traveling for rejuvenation and wellness thus providing the necessary impetus to development of destination spas within Integrated Travel Circuits.

Destinations offering Unique Travel Experiences: From deserts to oceans, rainforests to mountains - India is a land offering extremely diverse travel experiences.

Historically most leisure travel, both domestic as well as international, was highly concentrated within a few popular travel circuits such as Delhi, Kerala, Goa and Rajasthan. Over the last decade there has been a marked improved in both road and air connectivity to remote destinations and this has provided great impetus to experiential travel across India. Further, most popular leisure destinations have been victims of unplanned urbanization and hence regressed in the overall holiday experience being provided. In our estimate, over the next ten years destinations providing unique travel experiences such as nature tourism, forts and palaces, adventure tourism, desert and jungle safaris, pilgrimage and spirituality based travel lodges etc. will provide the biggest growth opportunities and will see signifi-

cant increase in tourist visitations. Niche markets such as culture tourism, the Great Indian Temple circuit, health tourism, weddings, etc. will also grow rapidly and will provide impressive returns to investors.

MICE Destinations: The acute demand-supply imbalance scenario witnessed in India between 2005 and 2008 due to lack of quality hotels has had an adverse impact on MICE tourism. In most markets, insufficient room availability and high rates created conditions that were not conducive for large international conferences to be held. Logistical bottlenecks and lack of appropriate infrastructure in these markets also posed a problem. Various state governments in India have expressed keen interest in convention center developments through the PPP model. Existence of a convention center generally induces substantial room night demand and a strong growth opportunity exists for products that adopt an aggressive marketing strategy for the MICE segment, as within a few years demand from this category is likely to rebound

very strongly.

The economy’s buoyancy, initiatives to improve infrastructure, easing of restrictions on foreign investment and, perhaps, most importantly, efforts to communicate the Brand India message – will continue to fuel demand for travel and tourism across destinations. India’s travel and tourism industry, while still at its infancy, is increasingly being viewed as investment-worthy, both within the country and outside.

The long term outlook for the travel and tourism sector in India is buoyant and will continue to remain so, in our opinion. Over the next decade, India is all set to emerge as one of the world’s fastest growing tourism markets and will be hard to ignore.

As of now, the great Indian travel boom – Is surely an oasis and is here to stay! n Text: Siddharth Thaker.

A Managing Partner with Prognosis Global Consulting, a full service Consulting, Asset Management and Technology services firm focused on hospitality and food services industry.

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00 75 july may2012 2012

Over the last decade there has been a marked improved in both road and air connectivity to remote destinations and this has provided great impetus to experiential travel across India

OFFERS &

PROMOS

FOR YOUR MIND & SOUL Go romancing with your loved one to the mountains. TE AROHA is offering a special 2N/3D package (deluxe room) of Rs. 12,700, which includes the accommodation, breakfast a welcome drink, morning tea, cookies in room, two bottles of water a day, and all taxes. And if you book three nights, you’ll get a complimentary bottle of wine! Or Watch the Cordon Bleu Chef Michael Swamy in action from 18-20 August as he pulls out a leaf from “The East Indian Kitchen”, his popular cookbook on the enduring

flavors of Maharashtrian-Portuguese fusion cuisine and shares a variety of recipes. Choose the 3D/2N package at Rs. 19,900 that includes the accommodation in a Deluxe Room on twin sharing, welcome drink on arrival, morning tea, cookies in room, two bottle of water per day, breakfast and lunch for two on a fixed menu, dinner for two on 19th August, and a complimentary signed copy of “The East Indian Kitchen”. To make a reservation, call 91-87550 80735/37 or write to info@tearoha.in.

But if it’s a whole weekend you’re looking for, COURTYARD BY MARRIOTT MUMBAI has some exciting packages for you and your family explores Mumbai with the concierge and embarks on a Signature Courtyard Experience. Deluxe Room package

includes welcome arrival amenity, breakfast, half-day chauffeur driven city tour, early check- in and late checkout, and 20% discount on food and beverage. The Executive Room package includes this plus Executive Lounge access with evening happy hours, while the Courtyard Suite package includes VIP welcome amenity, In-suite dining breakfast, half day chauffeur driven city tour, early check- in and late checkout, 20% discount on food and beverage, and Executive Lounge access with evening happy hours. This offer ends on 30 September 2012. Make a reservation at 91 22 61369999.

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Then there’s the choice of pampering your senses at Tamaya at JAYPEE SIDDHARTH New Delhi. Revive your senses and also enjoy delicacies prepared by the chef’s of Paatra and Eggspectation. Till 16th August 2012, Tamaya offers the packages that include the Wellness Packages (gym, body therapy and spa session) at Rs. 1,499, Personalized Service (gym, body therapy, spa session, swimming pool and Eggspectation slimming menu) at Rs. 2,999, the Therapy Service (gym, body therapy, spa session, facial, swimming pool and buffet lunch at Paatra) at Rs. 3999, or the Combo Packages that range from Rs. 1,555 to Rs. 2,555.

And if it’s the sea you crave, go enjoy the green sanctuary that THE LEELA GOA offers with its luxurious facilities and services under the cover of 300,000 tropical trees, exotic palms, shrubs and lush green lawns. Recently refurbished with new Lagoon Terrace Rooms and Lagoon Suites being added and a new restaurant called ‘The Restaurant’ serving Indian, Western and Asian cuisines, the beachside resort offers some very special luxury packages starting as low as Rs. 8,500 per night, with exciting inclusions, until 30th September 2012. Avail the at 91-022-60002233, 1 800 222 444 (India Toll Free) or central.reservations@theleela.com

MAHINDRA HOMESTAYS has a ‘Monsoon Sale’, offering a flat 50% sale offer including some of its best homestays across India covering popular monsoon holiday destinations like Kerala, Coorg, Goa, Delhi, Sikkim, Rajasthan, Jaipur etc. With prices starting as low as Rs. 750, you can either plan your most awaited relaxing holiday or surprise your beloved ones with a weekend gateway or make adventure trips with your friends and create lifetime memories. A private home, with no more than 8 rooms and run by the homeowner, Mahindra ITC HOTELS have introduced MyCity Breaks, a one-night ‘staycation’ package under its well-known holiday brand, Welcombreak - Luxury Getaways. The offer comprises a night’s stay in a Towers room / best available room on check in; breakfast for 2 adults and 2 children (under 12 years); choice of either a major meal (including the Sunday Brunch) for up to 2 adults and 2 children (under 12 years) OR a 60 minute Kaya Kalp Signature Massage for up to 2 adults. Additionally, guests shall be entitled exclusive access to the Towers Club/ designated lounges, complimentary laundry and use of the fitness center/ sauna, steam, and

Homestays offers a wide variety of options with more than 312 homes across 50 locations and 15 states. From an 18th century remodeled palace, or a Rajput haveli of Rajasthan to a plantation house or a traditional Tharavadu houses in Kerala across a hill, one is free to choose his/her style of vacation. The offer is valid for all the bookings made in the month of July and August for check-ins in the month of August, September and October. For further information, log on to www. mahindrahomestays.com or call 1800 425 2737. swimming pool. Towards providing additional value, a 30% discount shall be available on hotel services and an early check-in / late check-out shall also be provided. ‘MyCity Break’ is applicable for check-ins on Fridays and Saturdays and available at Rs. 12,999 + taxes until September 30, 2012. This is available at seven hotels including the ITC Maura, New Delhi; ITC Maratha & ITC Grand Central, Mumbai; ITC Gardenia & ITC Windsor, Bengaluru; ITC Kakatiya, Hyderabad, and ITC Sonar, Kolkata. For details / reservations contact MyCity Concierge Toll Free at 1800-102-2333 or visit www.itchotels. in/offers.

Create memories that last a lifetime with ‘Oberoi Experiences’. There’s cooking sessions at Rajmahal at The OBEROI Rajvilas, Jaipur to try your hand at authentic recipes of Rajasthan like Lal Maas or simple dishes like Rajvilas Chicken Curry or Dal, or a Junior Chef Program for the kids with a custom made Rajvilas Chef’s cap and apron at The Oberoi Rajvilas in Jaipur, The Oberoi Udaivilas in Udaipur, The Oberoi Vanyavilas in Ranthambhore, or The Oberoi Amarvilas in Agra. Learn block printing at The Oberoi Rajvilas in Jaipur or The Oberoi Vanyavilas in Ranthambhore. The Oberoi Udaivilas in Udaipur also lets you discover the joy of making your own kites and watch them fly through the clear blue skies. The Young Hoteliers Program at The Oberoi Rajvilas in Jaipur and The Oberoi Udaivilas in Udaipur can turn you into a junior hotelier and take you on a complete tour of the magnificent hotels and its various departments to discover the world of hotel operations. You can also try the Breakfast in the Herb Garden at The Oberoi Rajvilas, Jaipur, Elephant Safari to Naila at The Oberoi Rajvilas, Jaipur, Bird Watching at The Oberoi Rajvilas, Jaipur and The Oberoi Vanyavilas, Ranthambhore, or Walk in the Woods at The Oberoi Cecil, Shimla, Picnic at the Peak at Wildflower Hall, Shimla.

To avail call 1800-11-2030 or write to reservations@oberoigroup.com

OFFERS &

PROMOS

FOR YOUR PALETTE Or surrender to the extravagance of a lavish breakfast / lunch / dinner / midnight dream buffet at Boulevard, the 24 hours coffee shop at THE ORCHID HOTEL IN MUMBAI, located right above the lobby level. The breakfast buffet with Indian and Continental dishes is Rs. 800 + taxes from 6.30-10.30 am, the lunch buffet is Rs. 950 + taxes from 12-3 pm with a sumptuous spread of soups, salads, a wide variety of vegetarian and non-vegetarian main course, Indian breads, pulao, rice, noodles and lip smacking desserts. And the dinner buffet has a special theme every night at Rs.

1,150 + taxes. Monday - Mumbai Street Food, Tuesday - North Indian Food Fiesta, Wednesday - Pan Asian Buffet, Thursday - Awadhi Nights, Friday – Seafood Flavors of the Ocean, Saturday - Street Food of India, and Sundays has a Sunday Brunch at Rs. 1,200 (all inclusive). The midnight Dream Buffet is from midnight to 3 am at Rs. 550 (all inclusive). And if its something unique you want then there’s the ‘Lightning Menu’, which promises select dishes that will be served at a crack of lightening (10 minutes) or else it will be absolutely free!

The 10th Annual Hot Dog Festival opens at THE ALL AMERICAN DINER in Delhi and Lavasa too. Coinciding with the National Hot Dog Month in the US, the festival is on till 31st August from 11 am to midnight at Rs. 300-500 + taxes and will serve hot dog in the most traditional and customary way. The menu includes the Chicago Dog, Chubb’s Dog, Junkyard Dog, Reuben Dog, California Dog, Smoked Cheese Dog, Hawaiian Hot Dog, Hollywood Dog, Blackened Cottage Cheese Dog, Spicy Cottage Cheese and Salsa Dog, and the Hot Dog Sampler.

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Rekindle nostalgic childhood memories at THE IMPERIAL Delhi.

There’s Dilli 6 at 1911 from 1-15 September from 6.30-11.45 pm with world famous specialties like golgappa, aloo tikki, samosa and chana, and papdi. Or join celebrity Chef Veena Arora on her trip down memory lane as she reminisces her favorite nine recipes of her childhood at The Spice Route from 9-15 September for lunch from 12.30-2.45 pm or dinner from 7-11.45 pm. The nostalgic culinary offerings includes like Thad phak bumg fai daeng (stir fried morning glory), and Kai phad khing (stir fried chicken with ginger and black fungus in Thai soyabean paste). A meal for two is about Rs. 6,000 + taxes.

On a lazy Sunday try the Sunday Brunches at SHIRO, inspired from the upcoming Master Chef Australia Season 4. Indulge in gourmet delights like Chicken and Vegetable Pho Ga, Grilled Chicken with Asian greens, Hanoi Crisp Parcel, OtakOtak Kukus and much more. The main course too has an elaborate spread like Braised chicken with Diakon, Chilli Calamari with watermelon and cucumber salad, and Chicken Massaman Curry.

Till 26th August, from 12-4 pm at Rs. 1,750 + taxes tempt your taste buds. Reserve a table at 01126876310/11.