VOL II ISSUE 5 u JUNE 2013
Hospitality
Putting the zing back to exploring the world
PLUS
HOSPITALITY GOES SOCIAL
Invite, greet and treat—with love and respect. More than a mere presence on the Net, hotels are interacting with guests and possible clients through social media.
India’s largest hotel is changing Chennai Star chefs in the making A brand new way to enjoy a movie
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editor’s
editor’s note T
his issue takes a look at, perhaps, one of the grandest hotels in the country: the Grand Chola. While there would certainly be many readers who would debate the term ‘grandest’ being added to the hotel, it is indeed imposing and its facilities not to be dispensed with lightly. Without being drawn into a debate, there is something that is closely related to the epithets often attached to describe hotels like grand, great, etc.: that’s branding. For the well-known brands in the hospitality business, branding or brand awareness may not be a problem at all. Instead, these recognised brands may well state that it would be worthwhile if we were to leave them alone. But then, branding or making people aware about the brand bring in its wake being different from the competition, garnering loyalty and increasing value. Being different means doing out-ofthe-box stuff that will give you a place way ahead of the others. If your unit— it doesn’t matter if you are part of a big chain—does something differently, it gives you a special place among your potential customer. So, the next time they want to do a booking or think of a hotel, your’s will find top of the mind recall. Many hoteliers concentrate on their property while marketing it. Would, for example, the specially designed business lounge or for that matter, the fine dining restaurant make a mark? Or, would the service standards leave that special feeling? You can exploit many facets of your property to make that mark: Is it chic or is it cheaper than the others in its class? However, all this chest-beating might have an opposite fallout. Someone else could build an even ‘chicer’—if we can be permitted to use that word—or an even cheaper version. What would you do then? The way out is to project a facet that appeals to your guests. Offer them that something that will remind them about you or get
them talking about you. That would come close to garnering loyalty. Most buying is done on a simple premise: You give something in return for money. Does that gain loyalty? Hardly, if the customer knows what that money will bring and he is aware of the characteristics of what he is buying. However, the situation will change if the selling is done on a person-to-person basis. If you know about the interest and awareness of the buyer and is able to serve something that is in some way connected to his want and aspiration, you have gained yourself a loyalist. To top it all, your product becomes highly personal and one that buyers/takers would like to indulge in the experience often. The other more important—in today’s scenario certainly worth a second look—is the amount of money one would pay for what is being offered. Paying top-of-the-line prices for a room or a service gives it that extra edge. Take the prices that spas charge as an example; that differentiates one from another. So, if your offerings underscore your brand that your customer values in relation to other similar products, then what you are giving him is something of a high value. The finest example that comes to mind is that of T-shirts. Well, there are Ts and Ts and the quality of the fabric and style may not differ much. But why is it that one brand is recognised as ‘the Tshirt’ that you must possess. if you are the brand-conscious kind. Putting all this into practice is not difficult. To begin with, you must guard your brand. Simply put, that means if your property is a holiday resort, the personality of the place should reflect that. Be inspired and guided by the brand. That’s the way to be different.
tghosh@newsline.in
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3 JUNE 2013
Hospitality Volume II n No 5 Editor-in-Chief
K SRINIVASAN
Managing Editor
TIRTHANKAR GHOSH Sub-Editor-cum-Reporter
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Editorial Coordination
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Staff Photographer
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Director (Admin & Corporate Affairs)
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Director (Marketing)
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Asst. Manager (Subscription)
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CONTEN TS 06
NEWS & MORE
Uptodate deals, eats and drinks 25-year old resort, New Year cruises, premium chocolates and more
20
20
TOP DRAW
A look at India’s grandest Explore responsible luxury with one of the grandest hotels in the country
24
FUTURE TREND
Kids showcase their culinary skills IIHM’s initiative is ushering in fresh, young talent to the culinary world
27
DINE AND WINE
35
Thought for food Enjoy a fusion of seven different cuisines on your dining table
35
MOVIE MANIA
Watch with pleasure Amalgamation of entertainment and hospitality at Director’s Cut
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4 JUNE 2013
COVER STORY
16
GET SOCIAL
Learn how social media is proving to be a boon for the hospitality industry
35
SNEAK PEEK
A paradise on earth Tenerife is a great holiday destination. Come, discover…
VOL II ISSUE 5 u JUNE 2013
Hospitality
Putting the zing back to exploring the world
PLUS
HOSPITALITY GOES SOCIAL
Invite, greet and treat—with love and respect. More than a mere presence on the Net, hotels are interacting with guests and possible clients through social media.
India’s largest hotel is changing Chennai Star chefs in the making A brand new way to enjoy a movie
COVER DESIGN: Nagender Dubey
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5 JUNE 2013
HOTEL NEWS NEW PLANS
HOT LIST
ATALI GANGA IS ON THE CONDE NAST TRAVELLER 2013
A
tali Ganga, India’s first Activotel has been listed by Conde Nast Traveller among the 50 best new hotels In The World. Situated in Rishikesh, Uttarakhand, the Activotel began its operations in April 2012, is a brain child of Vaibhav Kala who also owns and runs Aquaterra Adventures. A letter from Conde Nast Traveller said, “After months of evaluating hundreds of hotels across 29 countries on various parameters like location, style, service, comfort and value, editors picked 50 of the best new hotels across the world to create this exclusive list that includes everything from the obscure boutique to the grandest of hotels.” Atali Ganga has 22 cottages spread across five acre with breathtaking view of the Ganges valley and the mighty Himalayas. All cottages offer ample room for privacy with a
personal deck and are equipped with state-of-the-art amenities. Atali Ganga has North India’s first high rope course called Altitude@ Atali. High Ropes Challenge is one of the fastest growing outdoor and team building activities across the globe. Atali Ganga in 12 months of its operations has been showered with recognition. In May 2013, Atali received the Traveller's Choice 2013 Award and ranked number 2 on Hill Station Hotels in India. Vaibhav Kala, Owner, Atali Ganga said, “To be spoken in the same breath as the world’s 50 top best hotel is humbling and holds team Atali Ganga in pride. Each day from the launch date we have worked relentlessly to better our services. Accolade and recognition is only possible if there is backing of an excellent team and guests who have always encouraged us. This announcement is a big victory for us.” Tx HOSPITALITY
6 JUNE 2013
HOTEL NEWS INCREASING CAPACITY NEW OFFER
SAROVAR HOTELS GOES FOR 100
S
arovar Hotels has announced the signing of three hotels in Agra, Ajmer and Bekal. Anil Madhok, Managing Director, Sarovar Hotels and Resorts said on the occasion, “We are expanding aggressively Anil Madhok, to reach our target of 100 MD, Sarovar Hotels hotels, which will be a milestone in the growth of our group. With these properties in Ajmer, Agra and Bekal, we aim to serve the tourists with our warm hospitality and hope to exceed their expectations.” The Crystal Sarovar Premiere in Agra, a luxury hotel with 140 keys,
promoted by Sharanam Real Estate Pvt. Ltd., is located on Fatehabad Road. It will afford beautiful views of the Taj Mahal from its rooms and will offer all modern facilities including restaurants, lounge, meeting rooms, swimming pool and fitness centre as well as other facilities. This 5 star hotel will be operational by 2014. Sarovar Portico, Ajmer is the group’s first hotel in the city which is surrounded by Aravali Mountains, will be operational by 2015. Sarovar Portico, Bekal, a 48 key hotel, will be the group’s second hotel in Kerala after Vasundhara Sarovar Premiere. Promoted by P A Mahamood Haji, Sarovar Portico Bekal, will be operational by 2014.
LAUNCH
HILTON OPENS 4,000TH HOTEL
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ilton Worldwide announced the opening of its 4,000th hotel, Hilton Shijiazhuang in the Hebei province of China. Hilton now has 35 hotels operating in Greater China and a pipeline in this region of more than 120 hotels with more than 42,000 rooms. Hilton Worldwide has been the fastest growing global hotel company since 2007, adding over 1,100 hotels and increasing its room count by 33 per cent. It has opened more than 100 hotels globally since the beginning of 2013, with more than 110 additional hotels expected to open throughout the remainder of the year. Christopher J. Nassetta, president and CEO, Hilton Worldwide said, “2013 has been an exceptional year so far for our company, and achieving our 4,000th hotel milestone confirms our commitment to be the world’s preeminent hospitality company. Our brands continue to see unprecedented
growth in all regions of the world and to innovate to provide our guests with exceptional experiences.” Hilton Worldwide has properties in 90 countries and territories across six continents. While still the largest hospitality company by number of rooms in the U.S., it has more than 60 per cent of its pipeline located outside the U.S. “Given the strength of our pipeline, we expect continued rapid growth this year and into the future. All of our award-winning brands are sought by the best developers and owners in the business and continue to be the driving force behind our success,” added Nassetta.
WESTIN ORGANISES GOLF CLINIC
S
tarwood Preferred Guest hosted an exciting evening at The Westin Gurgaon New Delhi with ace golfer Gaganjeet Bhullar followed by a wonderful comedy act by known comedian Raghav Mandav. The event that was 'by invitation only' had an exclusive Golf Clinic for its elite SPG members. The poolside of Westin came alive with a mini Golf Course where guests learned winning tips from the golfer himself. Starwood Hotels and Resorts officially announced a partnership with Gaganjeet Bhullar earlier this year for Westin Hotels and Resorts. Through this partnership with Gaganjeet Bhullar, SPG today gave its members a unique experience to swing along with the ace golfer. Dilip Puri, Managing Director India and Regional VP South Asia, Starwood Asia Pacific Hotels & Resorts Pvt Ltd. said, “Our sponsorship of Gaganjeet Bhullar highlights our emphasis on promoting a healthy and active lifestyle. SPG goes beyond gaining and redeeming points. It is about building a deeper relationship with our guests. We want to offer our guests exclusive experiences that they are most passionate about. And through our collaboration with Bhullar our members can connect with their passion for this entertaining world-class sport.” Sanjay Sharma, Complex General Manager, The Westin Gurgaon and The Westin Sohna resort and Spa said: “We are thrilled to host Bhullar as he kicks off Golf Clinic for our members. We wish him all the best as he prepares to excel on the course when staying at our hotels. This initiative takes us to the next level of personalising guest experiences.” —Reena Batra
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HOTEL NEWS TRANSFORMATION
TAJ’S BENTOTA PROPERTY REOPENS
V
ivanta by Taj -Bentota, Sri Lanka, an exclusive beach and spa resort on the southern coast of Sri Lanka, announced the completion of its USD 12.5 million (`65 crore) extensive renovation. Manoj Mathew, General Manager said, “With its unparalleled natural surroundings, Sri Lanka has become
one of the world’s most coveted destinations. The recent investment in Vivanta by Taj-Bentota, Sri Lanka has enhanced a resort that is widely appreciated for its Indian Ocean views, pristine beach, wide-ranging culinary offerings and Ayurveda Jiva Spa.” The stylish 160 rooms offer stun-
ning ocean views or the beautifully landscaped gardens with private sitouts or terraces. The look and feel of the rooms was inspired by the adjacent beaches and the rich colours and heritage of the Bentota region. The cerulean waters, cinnamon spices and carved elements of the local architectural traditions are combined together to give a sense of place. Locally sourced finishes and workmanship contribute to the eco friendliness of the resort. Each Vivanta by Taj hotel presents ‘Vivanta Motifs’, signature experiences rooted in the local culture. At Vivanta by Taj–Bentota, Sri Lanka guests can take a boat safari on the Madu River to learn about the traditional lifestyle of the locals or delight in whale and dolphin watching in nearby Port of Galle. Animal lovers can get involved in the Kosgoda Turtle conservation project and visit the Pinnawala Elephant Orphanage.
TRANSFORMATION
CRAFT HOUSE CELEBRATES ITS NEW IDENTITY
I
nternationally known for its identity as a world class luxury brand, Craft House at The Metropolitan Hotel & Spa celebrated its varied achievements. From donning a brand new identity to relaunching its official website and e-store to bagging a prestigious award, Craft Monisha Gupta,Owner, and craftspersons. Craft House at The MetHouse pushed its limit Craft House also ropolitan Hotel and Spa introduced its revamped and elevated the luxury shopping experience to the official website, www.craftnext level. houseindia.com. The website has been To begin with, Craft House introsmartly designed to achieve excellence duced the modern artistic ‘Elephant in guest servicing and make shopping Logo’ as its new brand identity that at Craft House an extremely gratifying signifies Indian culture, heritage, and delightful experience. traditions and mythology. The logo In addition, it got the “Business represents royalty, power, wisdom, Management Award” instituted by longevity, fertility, majesty, object of Global Business Corporation in its list worship and much more, which is in of awards and honours. The award sync with the rich and mystical herihas been bestowed looking at the tage of India presented through Craft latest trends, technology and growHouse's exclusive and exquisite proding needs of the global customers that ucts hand-crafted by Indian artisans Craft House perfectly addresses to. Tx HOSPITALITY
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The award recognized Craft House for its excellent management systems in quality standards, technology, creativity, innovation and CSR. It's yet another evidence of Craft House's dedication to provide a unique shopping experience. Expressing her happiness at this winning moment, Monisha Gupta, owner of Craft House said, “It’s a matter of prestige for all of us to be accorded with such an honour. Craft House has always tried to serve the best and has earned a distinguished position among its customers.”
HOTEL NEWS LAUNCH
GHM PLANS OPENING FOR THE CHEDI SAKALA
T
he most expansive resort to date by luxury hotel management group GHM is set to welcome its first guests on the tranquil beaches of Tanjung Benoa at the end of 2013. Located on the northern tip of the peninsula, The Chedi Sakala will feature 247 suites and 14 private one and two bedroom pool villas, two swimming pools, a wellness spa, health club and lagoon bar. A Kids’ Club will cater to youngsters, leaving parents free to explore the destination’s famous coastline, water sports and local attractions. A capacious ballroom, top-notch catering service and four private dining areas with prime beachfront views will be on offer for corporate events and weddings. Neighbouring the resort grounds is Sakala Bali, a 150seat contemporary French fine dining restaurant. Already operational, Sakala Bali and its outdoor tapas area maintain direct access to the Benoa beach. According to GHM President Hans
SOCIAL MEDIA
REZNEXT PARTNERS WITH TRUSTYOU
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ezNext, the real-time online hotel room distribution and travel Technology Company has partnered with TrustYou, an online reputation management company for the hospitality industry, to offer this solution to its clients in Asia, Asia Pacific, Middle East and Africa. Internet and social media play a pivotal role in helping travellers determine when and where they travel, and online reviews influence 80 per cent of global booking decisions. However online reputation management goes beyond guest reviews and TrustYou’s reputation management solutions enable hotels to access a 360-degree approach while engaging potential guests. TrustYou’s online reputation management product suite includes reputation surveys, reputation monitoring and reputation marketing solutions.
R. Jenni, “I have worked with Evan for many years and I am confident that his experience, knowledge and global network of contacts will be invaluable as he spearheads this landmark project.” Leading the group’s newest five-star venture as its general manager is seasoned Australian hotelier
Evan Pavlak brings more than four decades of international experience in the hospitality sector to his new post in Bali, including 26 years in general manager and vice-president positions with leading five-star hotel groups in locations such as Hong Kong, Singapore, Australia and China.
CHECK-IN
TUNE OFFERS LOW ROOM RATES
T
he international hotel chain, Tune hotels, offers super low room rates in global promotion in Ahmedabad for as low as `799 per night. The offer is available in selective hotels within its network in union with the ongoing two million-seat by Asia’s largest low cost airline, AirAsia. Room rates at the Tune Hotel Ahmedabad, which opened in May this year in the city’s Motera area, start from only `799 per room night for a stay period of April 1, 2014 up to June 30, 2014. Mark Lankester, Group CEO of Tune Hotels said, “As guests are busy snapping up the two million seats on offer, Tune Hotels would like to extend the celebration further by inviting everyone to put up at any of our 30 hotels worldwide at very special rates. At Tune Hotels it always pays when you book in advance so this is a special treat for those who plan their holidays early. The double celebration certainly means double savings for guests.” In Malaysia, Tune Hotels offer rates Tx HOSPITALITY
9 JUNE 2013
starting from only RM19 (`353) per room night. Those in Bali, Indonesia are going from as little as Rp57.000 (`337). Additionally, guests can book rooms at Tune Hotels in the UK with Tune Hotel Haymarket in Edinburgh, Scotland from only GBP25 (`2243) and in London from only GBP45 (`4033), while Tune Hotel Melbourne, Australia is available from AU$59 (`3224) per room night.
HOTEL NEWS MONSOON SPECIAL
MONSOON AT KEMPINSKI AMBIENCE
K
empinski Ambience Hotel Delhi has announced its monsoon getaway package that is designed to help invigorate the senses and experience the most luxurious escape. The five star luxury hotel with 480 comfortable guest rooms and suites encased within two towers, promises to offer a memorable experience to its patrons each time. The Monsoon Magic package that is priced at ` 7999 gives you a chance to douse in romance this Monsoon that lingers on forever. Now you can get pampered along with your partner while enjoying special services. The service includes a one night stay for a couple with special amenities in room and a Set menu dinner at Dilli 32. You may satiate your taste buds with the fine dining experience in a breakfast buffet at Café Knosh. The Monsoon Romance that is priced at `8999 gives you an exciting range of services. Beside the one night
stay for the couple, you can indulge in a manicure-pedicure together. Followed by an exotic afternoon tea at club lounge, get special amenities in room followed by an intimate Set Menu dinner at Mei Kun. Round off your exotic stay while indulging in breakfast buffet at Café Knosh and access to Pool, Steam and Fitness Centre. You may leave with happy memories latest still 2:00 pm. The Monsoon Family Package that is priced only at `11999 helps you to
unwind with your family and enjoy special privileges. Stay for one night with your spouse and give your kids the benefit of staying next door in an extra twin room. Devour an afternoon tea at the club lounge with special amenities in the Room. Give in to the spa with the Spa Monsoon Treat at Shanaya in an exotic Monsoon Treat at just ` 5000. Indulge your senses with soothing massages with the Shanaya Exotic Monsoon— Truly a treat for your mind, body and soul. Discover a ‘new’ you with this 120-minute treatment including exfoliation with Indian Exotic Scrub followed by body massage with essential oils. Feel hydrated by getting wrapped in a skin smoothing exotic paste, similar to the aroma of the inviting fragrance of wet earth after a rain shower.
CELEBRATION
STERLING’S FIRST RESORT IS 25
S
terling Holiday Resorts announced 25 years of successful operation of its first ever resort, Kodai—By The Lake –earlier called Lake View– which was built in the year 1987 and opened its doors to welcome members on July 20, 1988. Commenting on the occasion Ramesh Ramanathan, Managing Director, Sterling Holiday Resorts (India) Ltd said, “Kodai—By The Lake holds a very special place in the Company’s
27-year long history as this is the resort from where we began our journey towards opening up the Vacation Ownership industry in India and building a happy family of over 67,000 members who enjoy holidaying frequently at our network of resorts. In the next few years, we will be celebrating the Silver Jubilee of some of our other flagship resorts such as Elk Hill in Ooty and Rock Perch in Yercaud.”
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Ramanathan added, “Customer service has always been a core value of our business. In order to fulfill our promise of Great Holidays, we are in the process of substantially reinventing our product and service standards. In line with this, we overhauled our first ever resort over a year ago and presented our members and guests with a completely new experience when we re-opened Lake View as Kodai—By The Lake. In the year since, I am happy to say that we have been receiving rave reviews, from both our oldest members and from Gen-X members who recently signed-up with us.” Kodai—By The Lake is ranked among the top properties in Kodai by TripAdvisor and is a favourite among members of Sterling Holidays. The resort, which is located on the banks of the picturesque Kodaikanal Lake, was recently refurbished to blend in seamlessly with the myriad colonial cottages dotting the surrounding hillsides and to reflect the feel of English countryside living.
FOOD& DRINK FESTIVE HOSPITALITY
QATAR AIRWAYS OFFERS SPECIALLY DESIGNED IFTAR MENU
D
uring the holy month of Ramadan, Qatar Airways will bring a taste of Qatari hospitality to the skies by offering travellers who are fasting, with a specially designed Iftar box. The box carries traditional and local healthy delights associated with the breaking of the fast. Including water, laban, dates and Arabic sweets to enjoy at the moment of Iftar, the specially designed boxes also contain a selection of delicacies for both vegetarian and non-vegetarian passengers. The vegetarian iftar baskets include a Saaj bread wrap with char-grilled red pepper and courgette, crumbled feta cheese and spiced hummus, whereas the non-vegetarian iftar baskets includes a roasted chicken, peeled cucumber strips, zaatar seasoning and lemon and tahini dressing in a saaj bread wrap.
Qatar Airways Chief Executive Officer Akbar Al Baker said, “Qatar Airways welcomes the tradition of the country whose people we represent. Ramadan is an important period for a vast number of our passengers and we are happy to meet their needs, offering them the high level of service they have been accustomed to.” These boxes are available exclusively onboard Qatar Airways operated flights between Doha and the Gulf, Middle East and the Levant to Businesses and Economy class passengers who decline the regular meals. Iftar boxes will be distributed on flights to selected destinations including Abu Dhabi, Alexandria, Algiers, Amman, Baghdad,
Bahrain, Cairo, Dubai, Erbil, Istanbul, Jeddah, Khartoum, Kuwait, Madinah, Mashhad, Muscat, Najaf, Riyadh, Sanaa and Tehran. Passengers who are not fasting will continue to enjoy Qatar Airways’ unrivalled 5-star service on all its flights to any one of the airline’s leisure and business destinations worldwide.
BEVERAGES
BASILUR TEA LAUNCHES A MONSOON COLLECTION
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or the monsoon season, Basilur Tea has handpicked the finest 100 per cent pure Ceylon black and green teas from its vast range. The monsoon ushers in a welcoming relief from the summer heat; along with the rain clouds the monsoon also brings its share of gloom and health problems, sipping on a hot cup of tea will keep you refreshed and rejuvenated. The lifestyle brand Basilur Tea, Sri Lanka’s finest tea brand known for its exotic flavours, unique blends and innovative packaging brings you different mixes of green tea this monsoon. The invigorating range of teas offered consists of the premium variants Masala Chai, Raspberry and Rosehip, Green Freshness, White Magic. Basilur Tea’s monsoon inspired collection is available across all metros and mini-metros in India in notable stores such as Foodhall, Godrej Natures Basket, Gourmet West, Haiko, Hypercity, Le Marche, Country of Origin and Leonidas. According to Raghav Gupta, Director of the Indian division of Basilur Tea,” We take pride in announcing the launch of the monsoon range of Basilur Teas which have been carefully chosen to warm and revitalise the mind and the body after a long rainy day, with the flavours and aromas of the exclusive teas. I am excited to see the Tx HOSPITALITY
response that our green and black tea variants will generate.”
11 JUNE 2013
FOOD& DRINK CHOCOLATES
EXPERIENCE
FROZEN YOGURT MAJOR YOGURBERRY OPENS
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lobal Frozen Yogurt major 'Yogurberry' has opened another outlet at New Delhi, to offer its customers a new experience. Spread across 200 square feet, this new outlet offers customers the unique 'All You Can Fill' in a regular cup model, so that they can create their own combinations and fun filled tastes at `.75 (inclusive of taxes) specially for Tuesday’s and Thursday’s. Apart from this opening, Yougurberry’s new self-service outlet has also announced an inclusive Daily Parfrait Mornings for 10 to 1pm for `149 (in-
clusive of taxes). Ameer Husain of Raasha Leisure and entertainment, Yogurberry's franchise partners for North and East India, said, "We wanted to give our customers a new way to experience frozen yogurt removing boundaries— 'All You Can Fill'. This new customer centric location traverses new boundaries for us, reworking the system it is the first to be launched Yogurberry in this format." Assisted by trained Yogurberry staff the customer has to walk in fill their own Yogurt flavour and add the toppings themselves and finally pay according to the weight rather than a fixed price. We planned to bring our offerings close to our customers, and this Outlet is the first of many to be opened in the near future. The second opening will be at Club Road, Punjabi Bagh. —Reena Batra
COCOA TREES' PREMIUM CHOCOLATES
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ingapore-based brand Cocoa Trees recently launched internationally renowned products to satisfy Indian sweet tooth. In addition to offering a delicious spectrum of over 40 varieties of international branded chocolates under one roof, ranging from Belgian chocolates, Anthon Berg, Ferrero, Lorenz, Sorini, Mars and Fazer; the chocolate boutique has added three renowned premium products Goldkenn Crystal Gold Bar, Swiss Dream Napo Box and Hershey’s Kisses to its vast repertoire. Goldkenn Crystal Gold Bar is a wonderfully crafted Swiss milk chocolate praline with a dash of cocoa sprinkles, encased in a refined gold and transparent crystal effect exterior. Swiss Dream Napo Box has been crafted with superior ingredients having the finest taste, bringing the experience of an authentic Swiss lifestyle through the chocolates. Hershey’s Kisses Tin is a uniquely shaped and deliciously tender Hershey’s Kisses milk chocolates in a classically decorated tin, with a rustic vintage charm. The Cocoa Trees outlets can be found at three stores in Mumbai and one at Mumbai airport, three in Pune, one in Delhi T3 domestic airport and Goa.
EAT AND DRINK
WELLINGTON PLATES UP FOR ANOTHER HUGE FESTIVAL
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he festival brews up with a big weekend (9–10 August) that includes the Beervana festival, trade secrets from the best for foodies at Wellington Fisher and Paykel Master Class (10–11 August) and various events including Prison Gate to Plate—a four-course dining experience delivered by Rimutaka Prison inmates. Celebrating the thriving local craft beer culture, Beervana—which pulls in 10,000 punters over two days takes the archetypical beer fest experience to another level by mixing the brews with food matches compiled by top chefs. Of the 200-plus brews
on show, many are produced within the region, some within just a couple of kilometres of the stadium hosting the event. Celebrated Wellington, Chef Martin Bosley—one of the prime movers in establishing the culinary festival —will be at the stadium serving up his take on fine food matches that complement the hoppy flavours. Serving food to match beer has been a revelation for the chef whose eponymous waterside restaurant is renowned for a signature degustation menu that’s normally accompanied by fine wines. Now diners can have the same experience with beer matches served in pinot noir glasses. Tx HOSPITALITY
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DESTINATION NEWS ACHIEVEMENT
CELEBRITY CRUISES ACHIEVES FIRST POSITION IN 2013
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elebrity Cruises, the hallmark of modern luxury, has been ranked No.1 on the 2013 list of Top Mega-Ship Cruise Lines in the Travel + Leisure Magazine’s 2013 'World’s Best Awards' readers’ survey. The award makes the cruise-line a first-time winner in this debut category. Ratna Chadha, Chief Executive, TIRUN Travel Marketing-exclusive India representative of Royal Caribbean Cruises Ltd. said, “TIRUN Travel Marketing is honoured to be exclusively associated with such an esteemed
cruise-line that is recognised by such discerning travellers as the readers of Travel + Leisure. With luxurious new suites, incredible spa amenities and global cruise dining options combined with its signature warm and attentive services onboard its ships, the cruise-line has resonated interest in the minds of the Indian travellers. As a result of this growing interest from the up-market and mature travellers as well as MICE initiatives, outbound cruise travel from India for Celebrity Cruises has seen a growth of 33 per cent
as compared to last year.”The cruise line has been recognised with some of the travel industry’s most coveted accolades since its inception. Over the recent years, Celebrity Cruises have received magnificent recognitions across various segments like No.1 Large-Ship Cruise Line; Best Premium Cruise Line; Top five Large Resort Ships for the 8th Year in a Row; Best Health and Wellness Programme; Best Big-Ship Debut of the Year-Celebrity SilhouetteSM; Best Premium Cruise Line; Best Cruise Line Food and many more honourable titles.
LIFE TIME EXPERIENCE
NEW YEAR CRUISE SALE
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irun Travel Marketing is inviting vacationers to get ahead of the holiday rush and celebrate an unforgettable Christmas and New Year onboard the world’s largest cruise ships including the largest in Asia, with Royal Caribbean International’s Holiday Cruise Sale. The cruise line is offering guests upto $200 (approx `11994) onboard credit for all new individual bookings made on July 15 through July 31, 2013, to enjoy on a five-night or longer itinerary, sailing December 18 through December 31, 2013. Guest can apply their onboard credit towards a festive holiday dinner in a specialty restaurant; sip a celebratory cocktail; or treat themselves on an adventurous shore excursion for an once-in-a-lifetime experience, among others.
Ratna Chadha, Chief Executive, Tirun Travel Marketing, exclusive India Representative of Royal Caribbean Cruises Ltd. says, “Of particular interest to Indian travellers are the first ever Christmas and New Year sailings from Singapore onboard Mariner of the Seas — the largest and cruise ship in Asia. This ship entered Asia earlier this year and has revolutionised the standards of innovation and service in the region”. Royal Caribbean International brings a vast array of innovative onboard amenities and activities ranging from the ultimate surf machine, zip line, ice skating rink, in-line skating track and rock climbing wall to full sized sports courts, a mini golf course, fitness centre and sports deck. Many of these ships have unique themed Tx HOSPITALITY
13 JUNE 2013
neighbourhoods and concepts like Boardwalk or The Royal Promenade and guests of all ages can interact with characters like Shrek and Fiona of 'Shrek', Alex of 'Madagascar' and Po of 'Kung Fu Panda' for photo opportunities or during parades and character breakfasts. It provides multiple ways of entertainment and dining options from Broadway musicals, DreamWorks Experience, musical stage productions, aqua theatre, comedy shows to 24-hr rooms service, chef demos, multiple specialty restaurants, café and a mezzanine split level nightclub. The Casino is extraordinary and the Day Spa, multiple whirlpools and adults only solarium are ideal for deep relaxation.
DESTINATION NEWS EXPERIMENTAL VISIT
VISIT FLORIDA ORGANISES FIRST INDIAN FAM TRIP
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n order to further strengthen its presence in the Indian Travel Trade Industry, Visit Florida has recently organised first experiential visit to prominent cities of the Sunshine State like Miami, Space Coast and Orlando. The top five trade players in India, Thomas Cook, Mercury Travels, Kesari Travels, Sal Tours International and Vacation Exotica participated in the seven-day Familiarisation (FAM) trip. The FAM was escorted by Visit Florida, Account Director Seldon Tenzing and was initiated with the objective of enhancing awareness and updating the participants on Florida and its offerings to discerning Indian travellers. The group visited Miami for three nights, had a one night stop at Cocoa Beach with a day visit to the Kennedy Space Center and three nights in Orlando. The trip included visits to exciting theme parks such as Sea World, Universal Studios and Walt Disney World in Orlando, other attractions in Miami such as the Bayside Cruise and Jungle Island along with world-class shopping and unique dining options throughout the trip.
PARTNERSHIP
SEAMLESS TRAVEL TO BREATHTAKING DESTINATIONS
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hapman Freeborn, world’s leading aircraft charter specialist and ONE Authentic Properties, world’s most luxurious designed properties, have come together for partnership. ONE Authentic Properties is a privately owned exclusive collection of super-prime villas in the South of France and chalets in Courchevel 1850. Originally selected for their superb locations and breathtaking views, all the properties have been completely renovated and remodelled. The collection blends the best in modern comfort with the original charm of each property and the area that surrounds it, creating truly magical places to escape especially for those who value their privacy. Suitable for entertaining on a grand scale, relaxing or simply enjoying private family time, these properties are available for rental on request. Thierry Gilgenkrantz from ONE Authentic Properties said, “Our teams of professional and discreet staff at each property have decades of experience working with high profile indiTx HOSPITALITY
viduals and their families and they are on hand at all times to ensure our clients have a supremely comfortable and luxurious stay.” Commenting on what this alliance has to offer, Julie Black VIP and Executive Charters Manager at Chapman Freeborn said, “Having visited some of ONE’s properties recently, I was totally enchanted by each villa and their surroundings. They are all in incredible locations and each has its own unique style
14 JUNE 2013
DESTINATION NEWS INNOVATION
SHANGRI-LA HOTEL, PARIS, LAUNCHES ITS SUMMER TERRACE
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hangri-La Hotel, Paris, a luxurious setting in the heart of the very chic 16th arrondissement, is launching its first summer terrace from July 5 to September 8, 2013, in partnership with the prestigious French Maison de Champagne Bollinger. Located on the hotel’s first floor, adjacent to the Historical reception rooms, this unique terrace, usually privatised, with its breathtaking view of the Eiffel Tower, will exceptionally be open daily to non-residents of the hotel from 5pm to 11pm during the two summer months. Chef Barman, Christophe Leger, has created a menu composed of champagne by the glass (Bollinger Special Cuvée and Bollinger Rosé), wine and Porto Fonseca, without forgetting wines by the bottle –Bollinger La Grande Année 2004 and Bollinger La Grande Année Rosé 2004. The Bar team has created a menu of sweet and savory tapas, which pairs up nicely with Bollinger Champagne. Guests will be able to delight in the setting sun as well as the scintillating Eiffel Tower, all the while delecting in exceptional champagnes in a zen and lounge atmosphere.
EXCLUSIVE VACATION
AUTHENTIC WELSH HOLIDAYS
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he Straw Cottage at Llandrindod Wells, Wales offers authentic countryside holidays. Lighting in Straw Cottage is provided by candles and lanterns, rechargeable gaslights and a solar light. There is a hot shower, flushing WC, wood burner and comfortable beds. Two large sofas, a Welsh dresser, a butler’s sink and a large wooden dining table with candelabra above all help to give the Straw Cottage a welcoming and authentic feel. Nestling in a wooded glade on Ty Gwyn Farm, less than three miles from Victorian spa town of Llandrindod Wells, Wales, this is no ancient cottage refurbished for tourists. The cottage was built as recently as this winter by Anthony and Margot Porter on their 130acre organic beef and sheep farm using centuries old buildTx HOSPITALITY
ing methods. As the name suggests, the walls are made of straw bales and then coated with lime mortar inside and out. The roof insulation is sheep’s wool and the roof is covered with cedar shingles. Tourists from across the world can experience living far away from the madding crowd, surrounded by nature, with their own piece of land, where children can play and explore or even build a den. There are plenty of animals for children to see – sheep, cows, horses and dogs. They can play rounders or cricket in the meadow, pond dip in the stream, take part in a treasure hunt around the farm or try their knowledge at an entertaining countryside quiz. The Straw Cottage is open all year round for weekly and short break lets. Prices start at £340 for a three night break and £500 for a week’s stay.
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COVER STORY
TOO FAST AND TOO
EFFECTIVE First there was the word-of-mouth, then came the newsletter, then the website and now, every hotel worth its name has a Facebook presence, a Twitter presence, a LinkedIn presence and a Pinterest presence. What has caused this shift? Is it all about staying with the changing times? Or, does being socially active (read: interactive) is the new way to beat competition? TravelX Hospitality discovers the whys and whyfores of the social scene in hotels
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decade ago, a website was all that was required to give hotels the essential ‘far reach’ needed for its growth and sustenance. The ‘Contact Us’ form on the website was considered the single effective tool for guest-connect. For long, a combination of this along with outstanding services and a great stay experience were the keys to an effective guest turnover. And it was, too. But the emergence of social media sites changed the equation and how! Suddenly having a website was just not enough — no doubt it still had its relevance and Tx HOSPITALITY
played the role of an effective gateway to the brand, but missed the works of what the likes of Facebook and others were achieving when it came to networking with its target audience, globally and otherwise. What also played catalyst here was the evolving guest. Thanks to ‘glocalisation’, guests were more aware of the new age hospitality and were demanding. They knew and they well exploited the possible lines of hospitality like never before. Hotels had little choice but to comply. And yet there was something missing — guests were still harder to scan and the generic
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COVER STORY
“One of the very obvious benefits of social media includes, it being immensely cost effective, a faster medium of communication and a definite boon for any organisation if controlled well.”
“In today’s constantly plugged-in world, having a presence on social media is increasingly important. Facebook and Twitter presence actually allows the hotel to interact with guests on a daily basis.”
Saket Gupta, Head Sales and Marketing, Mars Enterprises
Sanju Soni, General Manager, Trident, Nariman Point, Mumbai
mood a little tougher to tap into. Year 2006 changed it all with some of the global brands taking their first baby steps into the world of social media. The results weren’t instant, but noteworthy — at least from the prospect of the hotels. Four Seasons’, one of the most recognisable names in the business of business hotels, was among the first few to take the plunge. What was the intention? To be able to utilise a rising form of communication to get closer to their present clientele and to tap potential guests. The rise was slow, but effective. By 2010 end, Four Seasons’ announced their substantial rise in occupancy, crediting the windfall—considering that the world economy was still recovering from the first bout of recession—to their social media presence. The domino effect, by 2011-end, every brand of the hotel had a visible presence in the social media—not only limited to Facebook, but also on Twitter, LinkedIn and the latest Pinterest. The sheer number of hotels shifting their marketing base from completely traditional to predominantly social media was so overwhelming that several studies conducted into the new age marketing method concluded that one in three (34.8 per cent) hoteliers pledge the biggest increase in their marketing spend in this area. Another set of studies done later stated one in
five (21 per cent) plan the biggest increase in their marketing budget in GDS advertising and mobile with almost a fifth (18.8 per cent) opting to put the largest increase of budget into search engine optimisation. Clearly, the inclusion of social media was bearing some fruits. But what were they? And did hotels really need it? Ask this to any general manager today, and the answer is likely to stun you. “Social media is not about just having a presence online. It is not like having a page or two, it is a connection to our present and future guests. It is also a place that helps you constantly innovate, but most importantly it helps you tune into each and every guests’ attitude without intruding,” says Park By the Beach (Goa), Director, Saurabh Khanna. Khanna who has witnessed the change happen in his earlier position in Delhi and other places calls the ‘social media’ a miracle worker for those who know how to harvest it well. “It’s an excellent place to make noise, the right kind of course, and get noticed,” he added. Agrees Saket Gupta, Head Sales and Marketing, Mars Enterprises that owns Waterstone, Mumbai’s one of its kind, socially connected boutique hotel, who calls it a much “needed intervention.” Elucidating his point, Gupta says, “One of the very obvious benefits of social media includes, it being immensely cost effective, a faster medium
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HAILING THE BENEFITS OF TWITTER AS THE NEW AGE SOCIAL TOOL, POKHARIYAL SAYS, “WITH TWITTER, THE CONVERSATION IS VERY DIRECT TO OUR INFLUENCERS SUCH AS GUESTS, MEDIA AND BLOGGERS
COVER STORY “It is the most significant tool that turns guests into patrons and patrons into loyalist. It brings in a sense of attachment and comfort that works very well for a hospitality relationship that we share” Priti Chand, VP Communications, Zuri Group Global
AS PART OF THE SOCIAL MEDIA, WE ARE OFTEN READY TO PLAY TO THEIR WHIM, BY PRESENTING THEIR PREFERRED DRINK AS OUR COMPLIMENTARY DRINK
of communication and a definite boon for any organisation if controlled well. Social media presents a golden opportunity for the hospitality industry to make greater connection with its Tx HOSPITALITY
customers, with an ultimate goal of developing a partnership for brand growth and development.” Sanju Soni, General Manager, Trident (Nariman Point), however, points to another more hands-on approach that the different platforms of social media affords over websites. “Trident Hotels, and Trident, Nariman Point certainly have hotel websites, which offer guests information on the hotels, special offers, packages, services and facilities. However, in today’s constantly plugged-in world, having a presence on social media is increasingly important. Facebook and Twitter presence actually allows the hotel to interact with guests on a daily basis, which is crucial when you are faced with the perennial challenge of outdoing expectations of the guests. It is an effective channel through which we can speak to our guests in real-time, and can take their feedback,” says Soni. In fact, Soni has seen the effective transformation of the likes and followers on the Facebook into real time guest’s interaction. Soni added, “Thanks to this medium we are now able to service our guests much better than before, sometimes even taking them by surprise. You see, in an age that is always plugged-in, a guest’s first reaction after checking into a hotel is to post a status or Tweet about it. This can be as simple as something they crave—a drink, extra pillow and warm water—to something interesting like a change he appreciates. As part of the social media, we are often ready to play to their whim, by presenting their preferred drink as our complimentary drink.” ‘The gesture’, says Khanna, “may be small but initiates a relationship that often becomes the reason for guests to prefer the brand.’ ‘Of course’, says Soni, “a personalised guest engagement aside, being socially connected also rings in commercial benefits. ”Recalling one such successful social initiative undertaken by the hotel that has helped renovate the brand, the tech-happy GM says, “Over Christmas, we ran a ‘Capture Your Christmas’ contest, where guests were invited to submit photos that symbolised the best Christmas. The grand prize was Christmas lunch for two at Frangipani, our all-day dining restaurant. The response was overwhelming. As a vote of our gratitude, we posted the winner’s photo and comments on our Facebook page. The word-of-mouth publici-
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COVER STORY ty we received through the winner’s experience and the ability to have gained another Trident loyalist soon transformed into plenty the next year.” The Taj Group, in fact, was one of the earliest adopters of social media in India, along with an exponential presence on YouTube. Active advocator General Manager, The Taj Mahal Palace, Mumbai, Gaurav Pokhariyal believes that social media is an ‘invaluable information asset’. “In today’s age when guests are as proficient about technology as they are discerning about their travel and culinary experiences, being active on social channels is the only way to bring your hotel on par with the constantly evolved standards of hospitality. And the only way possible to do this is an open interaction with our immediate guests, media and their social sphere, which necessitates our presence in the social world,” added Pokhariyal. Hailing the benefits of Twitter as the new age social tool, Pokhariyal says, “With Twitter, the conversation is very direct to our influencers such as guests, media and bloggers. We have recently engaged in live chats to promote the Starboard Music 101 evenings as well as the Canadian Food Festival that garnered a significant increase in our monthly followership and is still gaining momentum.” In fact, adds the General Manager, “Social media has made referral business effortless. Like for instance, the Food and Beverage (F&B) division can trace a guest’s tweet or comments after their walk-ins to restaurants to understand what has been their experience, likes and even genuine feedback. Besides this, in case of any feedback from the guests in an open forum such as Twitter gives us a chance to listen to our guests proactively and offer a consistent service that is synonymous with the Taj. Our Starboard Music 101 live chat every Wednesday to attract the younger audience to enjoy good music and have a discerning taste for gourmet dining, has been an outstanding example of how social media can change the way F&B world works.” Gupta (of Waterstone) hotel seconds the opinion. The seasoned marketer says, “Social media today is a combination of efficient Public Relation (PR) and effective one-on-one sales tool. It gives you that edge of addressing issues that on ground level yet with an unmistakable personalised quality.” ‘Like’, he adds, “for our F&B section, which has a bigger Return On Investment (ROI) these days, we had initiated a contest for better guest engagement by asking patrons and guests to send us pictures of their favourite dish at our restaurants. Today, it is a platform that helps us tweak our menu better than our own menu index.” Another example of the effectiveness of social media is the recently launched Gourmet by The Four Seasons Hotel, Mumbai. Gourmet is a virtual patisserie and delicatessen where a guest can
place take-away orders via email; and hopefully soon make on a phone app. Priti Chand, VP Communications, Zuri Group Global, in fact, terms social media as “a non-negotiable part of our communications”. The seasoned communication specialist says, “It is the most significant tool that turns guests into patrons and patrons into loyalist. It brings in a sense of attachment and comfort that works very well for a hospitality relationship that we share.” Thanks to such proactive social media presence that world leaders like IHG hotels, today, vouch for addressing guest’s issues within three minutes of it arising. Clearly, what was once considered as a non ROI aspect of marketing and PR is today one of the powerful tools of a hotel existence. So much so that social media giants like Google, Facebook and Twitter have been curating their platforms to aid their users search, share and recommend travel related experiences and hotel recommendations. Which brings us to the most pertinent question: Which has been the most effective tool of staying connect? While the votes are for Facebook, which says Chand, scores on its visual engagement with the guests—an important factor for any hospitality group; for others like Soni, say, “Twitter, Google Plus and Flickr are effective tool in marketing.” For Gupta, the best medium is the blogs and bloggers’ association that has been more effective in understanding the mind of the guests. Pokhariyal however begs to differ: the thing about social media is that it is constantly evolving with better applications, what really matter is how well you can exploit it to reach to your ultimate goal. n
Text: Madhulika Dash
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OUR STARBOARD MUSIC 101 LIVE CHAT EVERY WEDNESDAY TO ATTRACT THE YOUNGER AUDIENCE TO ENJOY GOOD MUSIC AND HAVE A DISCERNING TASTE FOR GOURMET DINING, HAS BEEN AN OUTSTANDING EXAMPLE OF HOW SOCIAL MEDIA CAN CHANGE THE WAY F&B WORLD WORKS.”
WORTH A VISIT
GRAND JEWEL IN
CHENNAI’S CROWN The grandeur and unique attributes of ITC Grand Chola provides a fillip to the hospitality sector in Chennai in addition to transforming Chennai into India’s convention capital
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WORTH A VISIT
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he ITC Grand Chola, a 600-room super premium integrated luxury hotel complex, is the largest hotel in India built on more than 14,870 square metre of land and is accredited as the World’s largest LEED Platinum Green hotel. Slated to alter the tourism landscape in the region given its 600 key capacity, 9294 square metre of banqueting and convention space with 2465 square metre of pillar-less ballroom—amongst the largest in the country, 10 food and beverage outlets and a 1781 square metre internationally acclaimed spa brand; Kaya Kalp, this hotel has many firsts to
its credit. Nakul Anand, Executive Director Hotels Division at ITC Limited says, “Permeating from ITC’s triple bottom-line objectives encompassing the economic, environmental and social dimensions, ITC’s Hotel business endeavours to continue to make a meaningful contribution to the overall economic development of the country in multiple ways while enriching the tourism landscape. The ITC Grand Chola is ITC’s tribute to Tamil Nadu and an iconic asset for Chennai, as an archetype of the culture and ethos of the region.” ITC Grand Chola’s landmark achievement as the World’s largest LEED Platinum Green hotel is an embodiment of ITC Hotels’ credo of Responsible Luxury. The hotel also boasts of 2510 square metre of luxury retail space in addition to a 48-seater preview theatre. Among the many firsts at the hotel is its cutting edge technology that employs one-of-itskind iPad controlled technology with features created exclusively by the ITC Hotels team to enhance guest experience; a first in the global hospitality industry. In addition to augmenting business and incremental revenue for the state, the hotel is intended to be a large employment multiplier creating sustainable livelihoods through direct and indirect employment. It appointed a workforce of close to 4000 personnel, including a majority of local craftsmen and workers towards building and completing the hotel project over the last five years. It employs over 1,200 people to engage in its day-to-day operations. The ITC Grand Chola is a manifestation of ITC’s commitment to the economic development of Tamil Nadu. Four of ITC’s businesses including Education and Stationery products, Agarbattis, safety matches and packaging are headquartered in the State. The Company has also invested in setting up state of the art manufacturing facilities in packaging and printing in Tiruvottiyur, a paperboards factory in Kovai as well as contract manufacturing units for ITC’s branded packaged foods business. The new Hotel, ITC Grand Chola is an addition to seven existing hotels in Chennai, Ooty and Madurai. ITC’s businesses, value chains and distribution network support livelihoods for over 8,00,000 people in the state of Tamil Nadu. ITC has also launched a unique programme in Tamil Nadu christened ‘Wealth out of Waste’ which aims to create awareness among general public about the ‘Reduce-Reuse-Recycle’ approach to protect and restore the environment and inculcate the habit of source segregation amongst the general public, school children, corporates and people from every walk of life.
OTTIMO CUCINA ITALIANA
With a Pan Italian menu created by Chef Massimo Gullotta, the interiors in Ottimo are bright, warm yet chic. Massimo’s quiet attention to detail and the quality of ingredients set this restaurant apart. Pizza margarita, lamb shank or classic signature desserts like the Panna Cotta and Tiramisu are a must try in
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AMONG THE MANY FIRSTS AT THE HOTEL IS ITS CUTTING EDGE TECHNOLOGY THAT EMPLOYS ONEOF-ITS-KIND IPAD CONTROLLED TECHNOLOGY WITH FEATURES CREATED EXCLUSIVELY BY THE ITC HOTELS TEAM TO ENHANCE GUEST EXPERIENCE; A FIRST IN THE GLOBAL HOSPITALITY INDUSTRY
WORTH A VISIT
authentic Italian restaurant. Their Sunday brunches are already very popular with locals and tourists.
PAN ASIAN
THE SEATING AT ROYAL VEGA IS SEGREGATED WITH SECTIONS CORDONED OFF FOR THE MAHARANI, STATE DIGNITARIES, GUESTS OF THE MAHARAJA AND THE MAHARAJA HIMSELF WITH HIS ROYAL ENTOURAGE
As the name suggests, Pan Asian in ITC Grand Chola, Chennai offers a vast repertoire of authentic, oriental specialties. This restaurant is spread over a whopping 8,500 square feet, which makes it one of the largest restaurants located within any luxury hotel in India. The interactive kitchens headed by Master Chef Vikramjit Roy — who was specially selected from the award winning Wasabi by Morimoto at the Taj Mahal Hotel—with seating around them, allows for a close interaction with the chef and a great view of the live cooking. Pan Asian cuisine consists of exotic preparations from Thailand, Singapore, Indonesia, Vietnam, Japan and Malaysia. Pan Asian also boasts of an exclusive bar and a wine cellar (with the finest of wines), spanning several countries and vineyards and a collection of Asian beers selectively paired with food for a fanTx HOSPITALITY
tastic gastronomic experience. The corridor at the entrance has been named ‘The Walk of Temptation’ and as one enters the restaurant, one can’t help but stare in awe at the huge number of bottles, displayed in one of the largest wine cellars in the city. There is a wide range of Japanese whiskies and an assortment of wines and champagnes to choose from. The live kitchen recreates the animated sounds and smells evocative of Asian street food; the bright reds of the décor manage to transport you to one of those streets. The brick lined walls, carved white wooden screens and dark wood accents give this restaurant a unique personality. While dining in Pan Asian, one can take a look into the large open kitchen that churns out dishes with expert precision. The soup and appetisers section is divided into regional specialties from the Sichuan, Canton, Beijing region of China, a section from Japan and there is one more which says ‘Rest of Asia’. Unique preparations such as Shira-ae (Homemade tofu mash, encased Zucchini, Garlic Sesame Sauce), Carpaccio of Green Apple, Yangro Pau Fu (lamb Yam puff), Pan Asian’s corn and shrimp tempura, stir fried water chestnut, black bean infused sliced fish, banana blossom salad, Usuzukuri Hirame (white fish carpaccio), Sichan style crispy prawns, North Atlantic Salmon house smoked with apple wood, Pan Asian’s Som Tam make this restaurant well worth a visit. The astounding varieties of sushi and sashimi in Pan Asian’s menu reflect the brilliant chef’s fondness for Japanese cuisine. Go for the spicy crispy yellowtail mango sushi roll and the salmon avocado sushi roll. From the sashimi section, the Hirame (fluke), Hamachi (yellowtail), OhToro (fatty tuna), Hotate (scallops), Maguro (lean tuna) and Ika (squid) is worth a try. Even the desserts in Pan Asian are unheard of and a great relief from the usual lychee ice-cream, daarsan, etc. The unique guacamole ice cream is a must try and so is the Cointreau Tofu Cheesecake with green tea buckwheat.
ROYAL VEGA
Conceptualised by Corporate chef Manjit Gill, Royal Vega showcases the classical grandeur of the vegetarian repertoire of the sub-continent and beyond. This luxury Chennai restaurant is based on the concept of seasons. Guests are welcomed by a garland of jasmine and ushered in after a ritual of aarti. The menu is divided into three parts — Ranjit Khaasa, Ritu Khaasa and Arzoo jo Mehmaan. From Kashmir to Banaras to even the Mughals, this restaurant sources the best of ingredients from across India and the fresh seasonal produce locally, to retain flavours. Each dish features a blend of spices in its reci-
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WORTH A VISIT pes garam masala and thanda masala that are the core of Indian recipes. These combinations of spices are designed not just to add flavour to food but also benefit the human body. While garam masalas are used in cooking to add warmth to the body especially during winters, pitta or thanda masalas feature in food during the summer months to maintain a cool body temperature. Spices and herbs in Royal Vega are used in their many versatile forms—whole chopped, ground roasted, sautéed, fried and as topping to make food flavoursome and wholesome. The seating at Royal Vega is segregated with sections cordoned off for the maharani, state dignitaries, guests of the maharaja and the maharaja himself with his royal entourage. Inspired by the grandeur of seating protocol Royal Vega has ornate chowkis that are designed exclusively for the host and his honoured guests. The extravagant Raj Rani Kaksh is exclusively reserved to seat a dozen guests at the table. Each element at the restaurant spells elegant opulence and regales one into an era of extravagant royalty with silver cutlery, gold rimmed glasses and ornate sartaj napkin rings on elegant gold rimmed napkins, embellished ceremonial chairs, elaborate mirrors, stone carved statues and stunning chandeliers. Each royal server at the Royal Vega is dressed in keeping with the Indian royal practices—men in Jodhpuri style attire and women in hand embroidered sarees.
PESHAWARI
One of the country’s most popular restaurants, Peshwari serves authentic North West Frontier cuisine. Kabab platters for both vegetarians and lovers of meat, the irresistible Dal Bukhara, are must tries in this eatery which is a foodie’s delight. The rustic ambience of this restaurant where food is eaten with hands only compliments the delicacies dished up by expert chefs.
NUTMEG
The perfect place to shop for sandwiches, pastries, chocolates, artisanal groceries, oven fresh boulangerie, fine chocolates and food from the kitchens of India, Nutmeg is also the ideal place to enjoy a great cup of tea or coffee and for a quick bite or a grab-and-go option. This pretty little gourmet shop cum patisserie also features premium preserves, caviar and vinegars from around the globe. .
CAFÉ MERCARA EXPRESS
Along with myriad coffee flavours and short bites, Café Mercara Express also features unique offerings prepared in the authentic way in clay pots. The unique character of the café however lies in the concept of the Penta Kitchen, which offers food from five different kitchens of South India, illuminating the culinary heritage of the southern peninsula of India, under one roof. Some of the specialty dishes available are KaiKoraTalinku, Meen da Gassi, and Pandi Curry. Featuring a fine selection of hot and cold beverages and a wide array of delicacies from
all around the world, the menu at Café Mercara Express holds delight for everyone.
MADRAS PAVILION
The Madras Pavilion offers an extensive breakfast buffet with a variety of cuisines from all over the world. Their cutting chai and south Indian coffee are the icing on the cake. This restaurant is unique what with its diverse table settings with thematic zones like Love Seats, The Crown, The High Table and The Private Zone. One of the few restaurants to have a dedicated reservation cell, Madras Pavilion is just a click away for guests all over the world.
KAYA KALP—THE ROYAL SPA FROM ITC GRAND CHOLA
The Kaya Kalp Spa at the ITC Grand Chola combines the ageless wisdom of Ayurveda with the opulence of the Chola legacy to offer guests a unique fusion of treatments that combine the traditional and contemporary to cater to the needs of today’s travellers. Kaya Kalp practices treatments that are centred around the five senses of the body; age old practitioners have balanced each element of Ayurvedic medicine in their capacity to influence the body. The Kaya Kalp spa is equipped with a yoga studio, an exclusive salon for women, a gentleman’s barber for men, sauna and Jacuzzi facilities, 12 treatment rooms, relaxation lounges that serve spa cuisine for the improvement of the skin and body, three swimming pools and three fitness centres. Some of the signature Kaya Kalp treatments include Deep Tissue Massage, Kaya Kalp Massage, Lymphatic Massage, Exotic Pomegranate Journey, etc. The exotic beauty elixirs and treatments are designed to enhance, uplift and rejuvenate the mind, body and soul.
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Text: Jyoti Balani
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23 JUNE 2013
THIS LUXURY CHENNAI RESTAURANT IS BASED ON THE CONCEPT OF SEASONS. GUESTS ARE WELCOMED BY A GARLAND OF JASMINE AND USHERED IN AFTER A RITUAL OF AARTI
FUTURE TREND
LOOK MA
I CAN COOK
If you thought teens were only interested in junk food, think again! The now-generation is serious about fine food and wants to try its hand at it. The overwhelming response to Young Chef 2013 — India Schools is testimony to the fad that is catching on. A report.
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FUTURE TREND
Ashutosh Verma from K R Mangalam World School, Delhi, receives his award from Chef Sanjay Kak. He will be competing with the finalists from other regions at London. Among them are Honeyshaa from St. Mira’s Pune; Vineet from Tagore International, Jaipur; Simran from Modern High School for Girls, Kolkata; Krisha from Mahaveer Jain PU College, Bengaluru and Krishna from Urmi School, Vadodra.
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he fast food generation who want their food readymade—be it humble breadbutter breakfast, or the pizza-pasta lunch or the burger-french fries snack—might be the only reason for their mom’s headaches. It is this generation of fast foodies that find homemade food rather boring. But, wait. The situation is changing. Thanks to the number of food show and challenges on TV, youngsters are taking to cooking like never before. These youngsters are rarely ever interested in tasting the ‘fabled mamma’s food’ but now want to add spices to their own dishes. What can the reason be for this big transformation? What is so good in being a chef and spending the whole day in a hot kitchen? Wearing white chef hats and colourful aprons on their school dresses, TravelX met a number of contestants heading to the grand kitchen of the ‘Young Chef 2013—India Schools’ at the Delhibased International Institute of Hotel Management (IIHM) campus. They were part of students from 3000 schools all across the country who were showcasing their talent for the ‘Young Chef 2013’
award and also impress some renowned international chefs. Surprised? Well, the reason behind so many questions that have been raised after seeing the young generation taking an interest in cooking and hospitality while ignoring other money-making fields, are many. It is impossible not to find Indian chefs heading top restaurants and hotels all over the world. That has happened because Indian hospitality, cooking and tastes include a variety of ingredients that other countries do not have. Competitors have been trying to replicate Indian tastes but without success. An upward graph in the hospitality sector and the popularity of Indian food has helped young chefs to dream big and polish their culinary skills. Aditi Chand, then a class 12 student from Kendriya Vidyalaya 1, Shahibaug School, Ahmedabad shared her experience after winning ‘Young Chef 2012 — India Schools’ competition in London with a cheque of five lakh rupees, “I was passing through the corridor of my school when I suddenly observed an invitation on the notice board for
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THESE YOUNGSTERS ARE RARELY EVER INTERESTED IN TASTING THE ‘FABLED MAMMA’S FOOD’ BUT NOW WANT TO ADD SPICES TO THEIR OWN DISHES
FUTURE TREND
THE PRESSURE MOUNTED ON THE STUDENTS COULD BE FELT BY EVERYBODY PRESENT IN THE CAMPUS OF IIHM. THE TOP SIX PARTICIPANTS FROM AROUND THE COUNTRY WOULD HAVE TO FIGHT FOR THE TICKET TO LONDON
students to showcase their culinary talents in the ‘Young Chef 2012 — India Schools’ competition. I never thought of participating in such a competition but my interest towards tasting food that my mother cooks and reviewing it pushed me to fill up the form. And I don’t believe that today I have won the competition after beating 3000 students who participated with me.” The ‘IIHM Young Chef India Schools’ competition has been running for the last three years. The idea behind the concept is simple and interesting too. Dr Suborno Bose, chairman and chief mentor, Indismart Group Worldwide and Chef Shaun Kenworthy, Culinary Director, IIHM, discussed the concept to bring out the best talent in the field of culinary art and promote the industry by encouraging youngsters to join the hospitality industry. The promoters were happy to see the overwhelming response. The promoters’ reaction notwithstanding, Abdullah Ahmed, Associate Director—Operations, Indismart Global Limited and Director, IIHM Delhi declared a word of caution when he told the participants of the North India trials, “It is a long way to cover from kitchen to London, my dear.” In the first preliminary round, students had to prepare a dish at home and bring it to chefs Darren Conole, Executive Chef at Shangri-La Hotel, Sanjay Kak, Group Cooperate Chef and Michel KoopTx HOSPITALITY
man, General Manager, Leela Kempinski Gurgaon, to taste. In turn, the chefs asked students some basic questions after tasting the dish. Based on the performance, the students were shortlisted for the final regional round that took place in IIHM. After the first round, the selected students had to participate in the regional final round – the most interesting round—where they had to cook one main Indian dish. Depending on that performance, the top six students were chosen to test their skills against each other in another round. The pressure mounted on the students could be felt by everybody present in the campus of IIHM. The top six participants from around the country would have to fight for the ticket to London. According to the rules, the contestants were given a dish to taste and then answer the questions put by the judges. Completing the question-answer round, the contestants were sent to the burners again to cook a three course Indian menu in two hours. All along, the chefs kept an eye on the students. The last ten minutes saw hectic activity as the participants plated their creations. Eventually, the moment of reckoning came as judge Sanjay Kak announced the winner who would fly to London: it was Ashutosh Verma from K R Mangalam World School, Delhi. n
Text: Anjana Tanwar
26 JUNE 2013
DINE AND WINE
SETTLE DOWN FOR SOME
SERIOUS FOOD
Set’Z has brought out the best of seven cuisines in its recentlyintroduced set menus. While each set highlights the cuisine it comes from, the flavours and tastes tingle for a long time.
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DINE AND WINE
S
et’Z sits pretty with its huge lobby and exquisite entrance. The grand space highlighted by soft and subtle tones catch your eyes the moment you step inside. The innovative design, surreal lights and beige coloured walls enhance the dining space. Each area has its own character creating a visual effect of serenity and relaxation. And to put you at ease, the staff at this third floor eatery of the upmarket DLF Emporio Mall in Delhi’s tony Vasant Kunj, always have a smile. The dining area of restaurant has a beautiful tall plant, shielded by a see-through glass. Besides the central dining area for families, there are quiet corners for tete-a-tetes, cosy side-spaces for intimate seatings and spacious areas for private get-togethers or office lunches. You cannot afford to miss the open inviting kitchen from each cuisine where chefs dish out delicious meals. Offering a fusion of PanAsian cuisine, Set’Z boasts of seven different cuisines under one roof, Thai, Chinese, North Indian, Coastal Indian, Mediterranean, European and
Japanese, the highlight of the restaurant is its newly-introduced set menus. The new sets – at an affordable `1750 that includes two non-alcoholic beverages— has the best dishes from European, Oriental and Indian cuisines. The Oriental starts with a traditional lemon coriander soup made with three different mushrooms—Shiitake, Enoki and Milky Shimeji—making it a soup to remember for mushroom aficionados. The appetising Som Tam salad made with green papaya, carrot, long salad bean, peanuts, baby tomatoes and carrots, that comes with the soup refreshes the palate making room for more. The starters in the Oriental menu comprise steamed lotus stems and Asian vegetable dimsums, which vegetarians will fall for, while the pounded seabass and chili paste dimsums are a must-try for the seafood lover. Surprisingly, the dumplings not only have the flavour of the fish, but also brings out the combination of garlic, soya sauce and chili flakes in each bite. The main course has stir-fried sea bass fillet. The fried fish made with kafir leaves is well prepared and goes perfectly well with Phad Thai noodles. Vegetarians will relish the stir fried snake bean, prepared with broccoli, sugar snap peas, kale leaf in chili hot basil sauce. If you love your home cuisine, go for the Indian set menu. From the beginning to the end, the menu provides the satisfaction you would get if you were eating at home. The meal starts with an interesting platter of assorted kababs —vegetarian or non-vegetarian. While you still have the aroma and flavour of the kababs lingering in your taste buds, the main course comes romping in. Chicken lovers, feast on the Lasooni Murgh, chicken marinated in curd, garlic, garam masala and Kashmiri chilies. Accompanied with Dal Makhani, it is a sure shot winner. The Kurkuri Bhindi or deep fried lady fingers smeared with chaat masala is tangy, crunchy and goes well with the naans. The Paneer Makhaani made in rich and creamy sauce garnished with cashews, is truly a royal treat that is best enjoyed with traditional paranthas and rice. The entire experience can be ended only on a sweet indulgent note which is the last but not the least on the set menu. An assorted platter of mango sorbet, napoleon pastry and New York style cheese cake is a combination of Oriental and Indian ingredients that looks colourful and tastes heavenly. For the chocolate lover, there is the Tiramisu. As the mystery of the chocolate melts in your mouth, the gastronomical journey concludes but one that you will remember for a long time. n
Text: Reena Batra
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28 JUNE 2013
MOVIE MANIA
MAGICAL NIGHT AT
W
THE CINEMA
hat if you are in the middle of an intense movie scene and have the urge to sip ice tea? Let’s make it more cosy: Throw in a comfortable recliner where you can rest your head on a feather-soft cushion, feet curled up. And before you can ask for it someone quietly slips you a plate with a slice of your favourite cheese pizza. No, it is not about movies at home on a Sunday evening. This magic is for real. Welcome to the Director’s Cut! Located in the plush Ambience Mall, Vasant Kunj, the PVR Director’s Cut brings hospitality and entertainment together for people who love food as much as they love movies. The luxurious offering from PVR that opened in October 3, 2011, houses four movie theatres with a total capacity of 282, a multi-cuisine restaurant Mistral, a café and a bookstore. To provide you a truly
different experience, the largest Besp audi can seat 108 people and the cine oke hos smallest one can accommodate m p about 25 people. Interestingly, mar a. Yes t itality a n r h each audi has different ambiis wo y and th e two c d ence with various colours like e an r th e purple, tan, cherry and black very experien to add variety to the whole r upe ce e. experience. The concept marries two thrilling ideas, that of luxury and cinema, bringing to connoisseurs, an experience of a lifetime. The moment you walk into Director’s Cut, you are welcomed with a sight that zaps you. Interiors are melodramatically classic and contemporary bringing out film-based art in numerous forms, to underline the classic quality of the experience. You can simply soak in the aroma of international coffees gliding through the swish
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MOVIE MANIA
HOWEVER, IF YOU CRAVE FOR A GLASS OF WINE, YOU CAN HELP YOURSELF TO THE MISTRAL RESTAURANT RIGHT NEXT TO THE AUDI AND CAN RETURN TO YOUR MOVIE AT YOUR CONVENIENCE
interiors of the Director’s Cut lounge. With all the luxury around you, an usher walks you to your ruling throne. Indeed, it is a throne: a recliner with cushioned seats. At hand is a blanket, a white lamp that sits on a console beside it and a remote to take care of your hunger pangs. As you sink into your comfort zone, you can quench your thirst with a bottle of fruit juice next to you and wipe your hands with magic tissues that leave your hands moisturised and pleasant smelling. The best part is you are not observed by your neighbour’s glance who is seated at a decent distance from you. The digital surround sound of 7.1 evokes a magical experience as you start enjoying the movie. As the temperature drops and the light dims, you can wrap yourself in a warm cuddly blanket to enjoy the experience even more. If hunger pangs disturb you, just pick up the remote and press the key to call the usher. But then, get ready to be spoilt for choice. The exhaustive menu includes delicacies like Mexican pizza Margarita, Chicken Tikka Roll, Shawarma Roll, Caesar salad in a dim light. But the attendants armed with backlit tablets that have
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browse-through menu, are courteous enough to give you suggestions in a manner to maintain the decorum in the hall. The menu-pads works on Wi-Fi go directly to the kitchen where the order is placed and reaches you in a few minutes. However, if you crave for a glass of wine, you can help yourself to the Mistral Restaurant right next to the Audi and can return to your movie at your convenience. As you reach the middle of the movie, you might want to lie flat and watch but then there is no one to stop you from lowering the recliner even further for a more comfortable experience. As the movie ends, the fun doesn’t stop there. Quite different from the usual cinema experience where you are ushered to the exit, here you land back to the place where you had started. So, a lounge with a wall displaying black and white classic photographs of filmmakers like Ashutosh Gowariker, Farhan Akhtar, Karan Johar, Sanjay Leela Bhansali and Yash Chopra adorn the wall. You can sit there and discuss your experience with your friends or move to the adjoining book store that houses posters, mugs, rare DVD editions, signed memorabilia and upscale cinema related merchandise that round off the total experience. Enthralled with the concept, late veteran filmmaker Yash Chopra said, “This is an outstanding experience for cinema audiences in India. Instead of watching the movie, going home and relaxing, the experience can be stretched to sit with friends at the lounge and discussing the movie right here.” If you are lucky, you can spot ace directors who come occasionally at the premier of their movies. The Director’s Cut is a luxurious experience altogether. Give yourself a visual treat from the usual trend of watching movies and make the experience a holistic one! n
30 JUNE 2013
Text: Reena Batra
SNEAK PEEK
TENERIFE: PARADISE FOUND Imagine being on an island which is a throwback on time, beautiful blue seas, breathtaking dramatic cliffs and lush vegetation. Besides the natural beauty, imagine having all the modern trappings, luxury spas, mouth watering cuisine, party life, theme parks for children and a fiesta every month. Yes, such a place exists.
T
he Canary Islands are one of best kept European secrets. The islands are a paradisiacal group of seven large islands and some smaller ones in the Atlantic Ocean. While the Canary Islands are politically part of Spain, geographically it lies on the northern tip of Africa near Morocco. Lying out in the temperate waters of the Atlantic, the islands benefit from the descending branch of the Gulf Stream, which regulates the temperature of the surface water. The islands have become a prime leisure location because they enjoy a wonderful climate, with a constant mild temperature through all the year and splendid beaches of fine sand. The seven large island are Gran Canaria, Fuerteventura, Lanzarote, Tenerife, La Palma, La Gomera and El Hierro and a few smaller ones are Alegranza, Graciosa, Montaña Clara, Roque del
Este, Roque del Oeste and Lobos. Surprisingly, the landscape of each island is radically different to the others. The highest tourist traffic is directed towards the island of Tenerife, it has two small airports catering to mostly European flights. Tenerife is around two-thirds the size of Goa and much of it is agricultural land and protected national park area. The main tourist area lies in the south of the Tenerife Island in the districts of Arona and the adjoining Adeje. In Arona, the major tourist developments are in the area of Los Cristianos, Las Galletas, Costa del Silencio and Las Américas. Las Américas Beach or Playas de las Americas is a place of dreams, to enjoy the sun and sea all year round. Perfect if you just want to spend a calm day on the beach or if you prefer to enjoy the various aquatic activities or try out its inter-
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THE ISLANDS HAVE BECOME A PRIME LEISURE LOCATION BECAUSE THEY ENJOY A WONDERFUL CLIMATE, WITH A CONSTANT MILD TEMPERATURE THROUGH ALL THE YEAR AND SPLENDID BEACHES OF FINE SAND
SNEAK PEEK
THE HOTEL IS PART OF THE MARRIOT CHAIN AND IS THE LAST WORD IN LUXURY. THE SIGNATURE DISHES OF 3-STAR MICHELIN CHEF, MARTÍN BERASATEGUI, ARE SERVED IN M.B RESTAURANT
esting recreational options. It is also ‘Party Central’ in Tenerife. Most youngsters prefer to stay in this area and can be seen hanging around the many pubs and nightclubs here. The wild parties on the Veronica Strip of Playa de La Americas are legendary. They are especially known for the stag and hen party crowd which go all out wild. While Tenerife may be a small island in the middle of the Atlantic Ocean, it has some of the best hotels and luxury spas. Some of big hospitality names like Sheraton, Marriot, Iberostar, NH hotels have all set up shop here. One of our favourite resorts is Abama Golf and Spa Resort. Set in Tenerife’s Guía de Isora, this complex overlooks the Atlantic Ocean and neighbouring island of Gomera. It has nine outdoor pools and a spa, golf course, tennis courts and a beach. Abama Golf and Spa Resort is made up of Moorish-inspired pink buildings housing guestrooms and villas. The resort is set in lush tropical gardens on a cliff top, with a funicular railway down to the private beach. Each room and villa has an ethnic style and most enjoy views over the gardens, golf course and Atlantic Ocean. The four poster beds take you back to era of leisure and luxury. All come with Tx HOSPITALITY
luxury marble bathrooms. The hotel is part of the Marriot chain and is the last word in luxury. The signature dishes of 3-Star Michelin chef, Martín Berasategui, are served in M.B restaurant. The food used molecular gastronomy techniques and specialising in sea food. Grilled Sole with liquid chilli and smoked fish snout attracts foodies far and wide. The hotel is perfect for honeymooners or guests looking for a relaxed private holiday. The Tagor Villas are for ‘Adults only’ and for honeymooners, the hotel arranges champagne, strawberries and chocolates as an arrival gift. For those seeking luxury teamed with a more vibrant location, the Sheraton La Caleta Resort and Spa meets the mark. Located in Costa Adeje in southern Tenerife, this luxurious hotel is surrounded by tropical gardens and is next to the sea. It has three swimming pools and an extensive spa. The pool areas are simply wonderful, green, lush and well laid out. There is a separate pool area for families and younger children as the resort caters more to families. The rooms are spacious and thoughtfully laid out with huge balconies where one can enjoy a cup of tea or drink before dinner. The service here is legendary. The staff always have time to chat with guest and the smiles are genuine. If Sheraton does not appeal, then Hotel Sir Anthony in Playas de Las Americas certainly will
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charm you. Sir Anthony has an ultra modern decor, attention to detail and exclusivity that keeps guests coming back regularly. The hotel is crescent shaped so every room has a fantastic sea view. The bathroom speaks of luxury with a jacuzzi, rainfall shower and high end toiletries. Unlike most large hotels, breakfast here is made to order and is varied from eggs made any style, pancakes, waffles, sausages, cold meats, bacon, toast and cheeses all this paired with fresh fruits and beverages. While there are many luxury hotels, bed and breakfast and home stay accommodations dotting the island, it is the vacation rentals which dominate the tourist business in Tenerife. Lacs of tourist who arrive in Tenerife are on holiday as a part of their timeshare vacation rentals Regency Club, Regency Heights, La Pinta Beach Club, Flamingo Club Anfi Club, Beverly Hills Club, Hollywood Mirage are some of the popular timeshare resorts. Typically timeshare resorts have spacious self catering apartments. The amenities include pools, restaurants, self service laundries, an onsite store, children’s club etc. most will have an evening entertainment programme especially during high season. Hollywood Mirage is one of the best time share resorts on the island. The pool side Malibu bar serves drinks and light refreshment throughout the day. The onsite White House restaurant
serves mainly British and Italian food. Since the resort is located in town of Los Cristianos, Arona and a few minutes downhill walk to the beach, there are plenty of great food options nearby. The promenade restaurants on the promenade near the beach offer a great candle-lit atmosphere in the evening accompanied with the sound of surf. One of the favourite restaurants with local and tourist alive is Oliver’s which serves a fantastic three course meal within 10 Euros. There are also many Indian restaurants all over the island. Indian food is very popular with the British tourists who are the most prominent on the island. But that is not the only reason for the popularity for Indian food; the other reason is a sizable Indian origin population which has settled on Tenerife for the last few years. Many of the Indians, mainly from the Sindhi community, immigrated via Africa and have set up successful retail businesses here. What’s more the 2013 Santa Cruz Carnival theme will be ‘Bollywood’. This carnival is held from mid January to mid February and is considered only second to the famous carnival at Rio de Janeiro in Brazil. The carnival festivities on the streets of Santa
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33 JUNE 2013
THE POOL SIDE MALIBU BAR SERVES DRINKS AND LIGHT REFRESHMENT THROUGHOUT THE DAY. THE ONSITE WHITE HOUSE RESTAURANT SERVES MAINLY BRITISH AND ITALIAN FOOD
SNEAK PEEK
THERE ARE SEVERAL EXCELLENT RESTAURANTS ON THE ISLAND TO KEEP THE MOST PICKY OF EATERS HAPPY. TASCA CASA PACO, ADEJE IS A POPULAR FAMILY RUN TAPAS RESTAURANT
Cruz de Tenerife start on the Friday before Carnival with an opening parade, which reaches its height during the night when thousands of people in fancy dresses dance until the early hours of the next day. The party continues night after night until Ash Wednesday. That day, people of Santa Cruz de Tenerife celebrate the ‘entierro de la sardina’ (burial of the sardine), and with this event the carnival is officially over. However, the party starts up again the following weekend, known as the weekend of the piñata. Tenerife may have the reputation for a great recreation spot but it also has some great sightseeing going for it. Spain’s highest mountain and an active volcano Mount Teide is located on Tenerife. You can take one of guides tours or the excellent local bus services TISTA till the base of the mountain and then a cable car. There is small Tx HOSPITALITY
café and an excellent souvenir shop at the base where the cable car starts. Another unforgettable day trip is that to the valley of Masca. The bus or jeep that takes the journey to Masca gives fantastic views as you snake down into the valley. On the palm-sweating TF46 highway drive from Santiago del Teide to the hamlet of Masca, the viewpoint of Cherfe Mirador is breathtaking. From here, one can see the clusters of Masca’s white buildings cling precariously to their rocky foothold. These are surrounded on three sides by towering peaks of the Los Gigantes harbour below. Many of the village houses have been converted into restaurants and you can find some excellent home cooking in the hamlet, including cactus lemonade and cactus ice cream, guess what grows well in Masca. On the terrace of El Guanche restaurant which doubles as a viewpoint with one of the most spectacular views in Tenerife, you can even get organic and vegetarian home cooking. You can also buy fresh honey and many local jams from the restaurant. If the view is not enough the décor add to the charm. There are several Spanish guitars on the walls. The friendly owners will even take one down and let you strum it if you ask. There are several excellent restaurants on the island to keep the most picky of eaters happy. Tasca Casa Paco, Adeje is a popular family run tapas restaurant. It is known for its Murcian and Andalucian specialties. It serves exotic food like snails in sauce and callos (tripe in a rich spicy, tomato sauce) to the more mundane but still delicious chicken and Canarias potatoes. A bonus is the owner, Paco’s impromptu Spanish guitar playing and singing, if cajoled he will play the magnificent flamenco for the guests. If one is in mood for a celebratory meal, Lucas Maes is the place to go. The restaurant is sexy and sophisticated views of the Atlantic Ocean and banana plantations. The restaurant has widest range of wines on the island ranging from local Spanish wines to the more smooth French wines and even the dry fruity New Zealand wines. There is an open kitchen where one can see Chef Lucas perform his magic. If the weather is right, nothing beats enjoying the divine meal out on the terrace. Much recommended is ravioli filled with a blue cheese from Lanzarote with crepes and warm truffle oil. Lucas Maes is known for its deserts so don’t leave the sweet tooth behind. Do try the dessert; it was a white chocolate creme brulee, with a bitter dark chocolate crujiente and saffron flavoured icecream Any way one looks at it, Tenerife is great holiday destination. Capped with the warm island hospitality, it is a place which must go down on the list of ‘must visit in the lifetime’.
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Text: Shalini Amarnani
34 JUNE 2013