travelhospitality by Newsline

CO NTEN TS 12

 CULINARY HONOURS

Romancing the chefs Praise those who cook up the most wonderful meals everyday

 BANTER

Boxing with gloves Akhil Kumar speaks his heart out about his favourite destinations. Tx HOSPITALITY

2 JANUARY 2013

 RESTAURANT REVIEW

Gastronomical innovations Welcome to the world of southern delights

 CAFÉ REVIEW

Waking up with coffee It’s coffee time all the time

 ENTREPRENEURIAL SPIRIT Fine art of baking Bake a cake and sell it too

 COVER STORY

 WEEKEND GATAWAY

Adrenaline push Go Jumpin Heights, if you have the guts

STOPOVER FOR ALL SEASONS Kolkata’s Taj Bengal is the king of hotels with all the bells and whistles one can ask for

 NEWS & MORE

Tete-a-tete Vikas Khanna unveils his new book and talks about his culinary sojourn and much more.

COVER DESIGN: Modassar Nehal

 WORLD HOTELS

Global destination Hong Kong offers lot to explore Tx HOSPITALITY

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COVER PHOTO: COURTESY HOTELS MENTIONED IN THE COVER STORY

editor’s

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

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

tghosh@newsline.in

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Hospitality Volume I

No 12

Editor-in-Chief

K SRINIVASAN Managing Editor

TIRTHANKAR GHOSH Sub-editor-cum-reporter

PUNIT MISHRA Design

MODASSAR NEHAL, MOHIT KANSAL CHANDRAJEET

Picture Editor

PRADEEP CHANDRA

Photo Editor

HC TIWARI

Staff Photographer

HEMANT RAWAT

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

RAJIV SINGH

Director (Marketing)

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Sr. Executive (Subscription)

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NEWS & MORE THE LALIT

SOFITEL

SOFITEL PLANS 150 HOTELS BY 2015

fi ials ro

ofitel un eiling the plans

aving the way to strengthening its position in the world market, ofitel u ury otels aspires to e present in all of the world's major cities, with a target of 150 hotels by 2015. The opening of four new hotels in key regional markets over the last year, in luding the ofitel u ai B , ofitel u land iadu t, ofitel Bang o u hu it and the first ofitel in sia ofitel, Bang o were initiatives to enhancing its presence in sia a ifi .

HIMALAYAN RESORTS

THE KHYBER OPENS ITS DOORS

ocated at an elevation of 8,825 feet in the Pir Panjal range of the Himalayas, The Khyber, Himalayan Resorts and pa, ul arg’s first lu ury resort, recently opened its doors ahead of the ski season. Spread over seven acres in a pristine pine valley, this 85 key resort, is clad in timber and stone. he hy er will e the firt resort in Gulmarg to offer comforts and facilities that a discerning international traveller seeks. We have attended to every detail to make this resort truly

nil er a and le oshy presenting the Khyber plans for the future

unique”, said Umar Tramboo, MD, Pinnacle Resorts Pvt Ltd, promoters

LALIT’S CANACONA FEST ENDS

‘T

he Festival of Canacona’ that concluded at the Carnival Ano Novo 2013, hosted by The Lalit marked the silver jubilee celebrations for The Lalit Suri Hospitality Group. Over 200 costumed folk dancers participated in the Carnival that included some attractive and colourful tableaux as part of the parade which began at The Lalit Golf & Spa Resort, Goa. Dr Jyotsna Suri, Chairperson and Managing Director o he alit roup agged o the Carnival Ano Novo 2013.

of the Khyber. All eighty rooms, four luxury cottages and the Presidential Cottage offer panoramic views of the Affarwat Peaks or of evergreen valleys. The interiors are designed with traditional materials and showcase fine ash iri ra ts. he resort o ers Premier Rooms (386 square feet), Luxury Balcony Rooms and for families and guests needing extra space, the resort offers Luxury Cottages — one bedroom (648 sq.ft.) and two bedrooms (1296 sq.ft.).

LEELA HOTELS

BANGLORE LEELA WINS ENERGY AWARD

he President of India Pranab Mukherjee awarded The Leela Palace at Bangalore with the National Energy Conservation Award 2012 for its outstanding achievements in energy conservation. The award was received by Andrew Hendrian, General Manager of the group and was a prestigious national recognition of the hotel’s onsistent and energy e fi ient moves. Speaking about the award, Hendrian said the hotel was proud to be part of “a group known for its green innovation efforts which has achieved higher energy e fi ien ies and whi h contribute everyday towards the environment”. Luxurious weekends, courtesy Leela: The Leela Palaces, Hotels and

Resorts has planned weekend sales by introducing ‘2013 Weekends On Sale’. A memorable way to help guests make the most out of their relaxed weekends, the special offer, which will be available all-year round will allow guests to indulge in the finest and most luxurious experiences. Guests can book in advance for 2013 weekends and save 30 per cent on the best available rate of the day. In addition to a complimentary breakfast, there will also be a 10 per cent discount on spa experiences, food Tx HOSPITALITY

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and soft beverages. The promotional offer is valid for bookings made till January 31, 2013, and can be availed at any of the participating hotels: The Leela, Mumbai, The Leela Kempinsk, Gurgaon, The Leela Palace, Bangalore and The Leela Palace, Chennai.

TOURISM NEWS SHOPPING

TC SHOW

GO SHOPPING IN DUBAI

o celebrate the 17th year of its association with the Dubai Shopping Festival (DSF) that — kicks off from 3rd January 2013, and will run till 3rd February 2013 — Emirates Holidays, the tour-operating arm of Emirates airline, is offering attractive return packages to Indian travellers starting at `26,057 per person on twin sharing from Delhi. The variety of packages offered by Emirates Holidays include three nights’ accommodation with buf-

fet breakfast, return Economy Class airfare on Emirates airline; meet-and-assist upon arrival; and return airport transfers by private car. Customers are being provided a choice of accommodation in a variety of selected properties to suit all budgets. The offer does not include visa fees, fuel surcharge and airport departure taxes. Nadeem Ulde, Business Development Manager — India, Emirates Holidays said, “We are pleased to announce our 17th year of association with the Dubai Shopping Festival, one of the largest shopping festivals across the globe. DSF attracts tourists from around the world in very large numbers every year. India being one of the key markets for Dubai, we have got very encouraging response for the festival over the years and we look forward to continuing it this year.”

TOURISM

PHILIPPINES' INDIAN SOJOURN

business-to-business meeting was organised at the recent Philippine India Travel Exchange (PHILINDEX) held at the ofitel hilippine la a, Manila with the objective of providing a boost to travel between the two countries. An industry-based initiative

which started in 2009, PHILINDEX is the first-e er ilateral tra el e hange between the Philippines and a source market. This is a follow-through of the road-shows that the Department of Tourism (DoT) organised in the two cities, which marked the initial market-

An exotic view of the beautiful waters of Philippines

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JANUARY 2013

WONDERS OF MAHARASHTRA ON TLC

aharashtra is all set to showcase its sights and sounds to the world. The Maharashtra Tourism Development Corporation (MTDC) has decided to tele ast a show. itled ‘Go Maharashtra’, the 22-minute show has covered six major unexplored tourist destinations from various parts of the state. Meant for viewers in Mauritius, Maldives, Bangladesh, Bhutan and epal, the show will also be telecast by Discovery sia a ifi to rea h Australia, New Zealand, Taiwan, Indonesia, Philippines, Malaysia, Singapore, Hong Kong, and Thailand. In addition, the MTDC will be releasing a special edition of Maharashtra Unlimited with special focus on Mumbai. The magazine will showcase how the seven small islands have changed the course of India.

ing efforts outside the cities of Mumbai and New Delhi. A total of twenty-four Indian tour operators, wholesalers, tra el agen ies, and around fi ty o their Filipino counterparts engaged in table top discussions on how to bolster Indian travel to the Philippines and enhance the potential of the Chennai and Bangalore markets. “Outbound travel from the two cities make up 26 per cent of total outbound from India”, according to DoT Assistant Secretary Benito Bengzon Jr. “With a target of 10 million visitors by 2016, we need to rethink our strategies and meet new standards of performance in order to grow our existing markets, as well as develop new ones. By 2020, India is predicted to have 50 million outbound travels.’’

DESERT KINGDOM

ABU DHABI WOOS INDIANS

he Abu Dhabi Tourism and Culture Authority (TCA) is all set to woo Indian travellers. It has set up a representation o fi e in India and has tied up Lama Desert Tourism (from the Lama Group) to promote the country’s tourism assets. India ranked second in terms of overseas market for hotel guests after Britain as Abu Dhabi received 125,180 Indian guests by November 2012 -- a 30 per cent increase from 2011. “Should the growth trends of Britain and India continue as they had been for the past 12 months, there is every likelihood that India will be Abu Dhabi's largest over-

fi ials o u ha i ouris and ulture uthority un eiling the plans to set up representation o fi e in India

TOURISM

TREEHOUSE BLUE EXPERIENCE

he brand new Treehouse Blue-lo ated a eeting distance from the picturesque Majorda beach in South Goa provides guests with a unique hospitality experience. The complex offers a set of beautifully furnished service apartments combined with fabulous facilities to give you a relaxing holiday with friends and family. Treehouse Blue allows you to en oy the pri a y and e i ility of an apartment stay in South Goa, with all the facilities of a hotel. This great destination has 24 plush service apartments comprising of six studio apartments and 18 one bedroom apartments, all of which come with living areas, kitchenettes, and balconies overlooking lush greenery and all the amenities needed for the business or leisure traveller.

seas source market for hotel guests in 2014,” explained Mubarak Al Nuaimi, International Promotions Manager, TCA Abu Dhabi. Abu Dhabi has become as a popular wedding destination as it offers professional wedding organizers with dynamic packages and world class infrastructure along with quality. In the coming months, TCA Abu Dhabi has plans to hold major events for Indian audiences like Abu Dhabi HSBC Golf Championship, the Abu Dhabi International Triathlon along with Russia’s world famous Mariinsky Ballet.

BRITISH SIGHTS

BA AND BRITAIN FOR ALL REASONS

ritish irways and isitBritain ha e united yet again to add that extra zing to your New Year celebrations! With the launch of the third phase of their multi-million pound joint marketing campaign, customers from India can enjoy unbelievably attractive fares to the most exciting destinations in the UK in World Traveller and Club World cabins. he o er will e alid on ight ti ets booked between January 7 and 31, 2013 for travel period, January 7 and June 30, 2013. Christopher Fordyce, British Airways Regional Commercial Manager- South Asia Christopher Fordyce said, “We are pleased to be back with the third phase of our joint marketing campaign with isitBritain in ndia. his is one o the best seasons to visit London and the rest of the UK. We would be delighted to welcome our guests from India while they experience our unmatched travel and on-board services.” The special all inclusive economy class return fares from only `48, 020 and business class fares from `149, 760. The destinations for travel include London, Aberdeen, Belfast, Edinburgh, Glasgow, Leeds Bradford, Manchester, Newcastle and Jersey. And while you are there, do not miss out on the fantastic shopping offers from 10 per cent discount on some of the biggest global brands, such as, Liberty, Burlington Arcade, Hawes & Curtis, Eterno among others. Customers are urged to book early as seats are limited. For more details and to oo ights to the please isit a. o .

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NEWS & MORE CARNIVAL

COUNTDOWN TO 5-DAY GOA CARNIVAL BEGINS

inister for Tourism, Government of Goa, Dilip Parulekar, announced the dates for this year’s Goa Carnival — a much awaited event that draws tourists from all over India and abroad. It will kickstart on February 8 and concludes on February 12, 2013. This year, Parulekar said, the grand festival will be on an even bigger scale and more colourful. On the occasion, he said, “The Goa Carnival is one of our biggest events of the year. I hope that this event becomes the secondmost popular event of the world after the Brazilian Carnival. We have added more attractions this year including the food festival where we have involved 15 other states as well. We urge everyone to join us in the festivities.” He added that the other highlights of the event will include a vintage car rally, Serenade parade, Harley Davidson Bike rally and King Momo’s lead oat. i hil esai, anaging ire tor, Goa Tourism Development Corporation (GTDC) and Director of Tourism, Government of Goa, said, “We have taken measures to ensure 100 per cent safety for everyone and have increased

oa ouris

o fi ials un eiling plans or fi e day

the deployment of police force at tourist spots. We are also in the process of increasing room inventory for tourists.” He added that the tourism board is

oa arni al during the press on eren e

keen on promoting Goa not only as an important cultural destination but also for its festivals, heritage and adventure. The opening ceremony will kick off at D B Marg, Panaji on the February 9, 2013.

AWARDS

SAROVAR BAGS THE PRESTIGIOUS AWARDS

arovar hotels – Optus Sarovar Premiere, Gurgaon and asundhara aro ar re iere, ayalar, erala were recently ranked amongst TripAdvisor Traveller’s Choice ‘Top 25 Hotels in India’. Commenting on the award, Anil Madhok, Managing Director, Sarovar Hotels said, “This is the second award or asundhara aro ar re iere within its first year o operations. Optus Sarovar Premiere in Gurgaon has also been re ei ing a lot o a olades ro satisfied guests. We than TripAdvisor and travellers for recognising our efforts to offer our guests a premium hospitality experience. These awards are even more special as these are based on feedback and reviews of those who matter the most that is our guests.” asundhara aro ar re iere, ayalar has een rated as th best hotel in India while Optus Sarovar Premiere, Gurgaon is ranked at 24 on the list of ‘Top 25 Hotels in India’. This recognition is encouraging as these awards are based on the millions of valuable traveller reviews and opinions collected in a single year from travellers around the world, covering more than 650,000 hotels. In 2012, 11 Sarovar hotels were also awarded the rip d isor ertifi ate o ellen e’ ased on onsistently outstanding guest reviews. Tx HOSPITALITY

Optus Sarovar Premiere, Gurgaon

JANUARY 2013

TRENDS

NEW LAUNCH

SHERATON HOTELS USHERS RECORD GROWTH

tarwood Hotels and Resorts Worldwide announced that its global powerhouse Sheraton plans to open 30 hotels over the next 12 months. Half of the new Sheraton hotels will open in China, lengthening Starwood’s lead as the largest upper-upscale global hotel operator in sia a ifi . Sheraton is also picking up momentum in several other emerging markets including Sheraton Huzhou Hot Spring Resort Latin America, the MiddleEast and Turkey. months, moving it closer to its target of “Sheraton is anticipating record80 properties in this vast market by the breaking growth, putting us on track to end of 2015. One of the more notable open our 500th hotel in 2015. The maopenings this year is Sheraton Huzhou jority of our new hotel development is Hot Spring Resort, which boasts an taking place in the world’s fast-growinnovative ring-shaped structure deing economies, while in North Amersigned by leading-edge Architect Ma ica, Sheraton remains one of the most Yansong. sought-after brands for conversion op“The Sheraton growth trajectory portunities,” said Hoyt Harper, Global in China has been nothing short of reBrand Leader for Sheraton Hotels and markable. For the fourth year in a row, Resorts. “Our portfolio is stronger than Sheraton will open approximately half ever following our highly successful of its new hotels in China and demand brand-wide revitalisation and multicontinues to grow especially in second billion dollar investment to enhance the and third tier cities,” said Harper. “We Sheraton brand over the past several are also proud to add Sheraton Huzhou years.” Hot Spring Resort to our growing portSheraton is slated to open 15 new folio of architecturally unique hotels in hotels across China over the next 12 sia a ifi .

HVS ANNOUNCES NEW OFFICE

re ently announ ed the o fi ial opening o its new onsulting and aluation o fi e in Los Angeles, California, USA. Numerous projects are underway in Southern California that will increase lodging demand, indicating that the next wave of major hotel development is around the corner and thus an ideal time for to open an o fi e in the region. he e pertise o the new sta and their past experience in numerous Southern California markets will serve as a vital resource at the epicentre of the action. “This is the right ti e or to ha e a Los Angeles presence,” remarked Suzanne Mellen, Senior Managing ire tor o an ran is o, as egas and now os ngeles. os Angeles was negatively affected in the 1990s due to the decline in the aerospace and defence industries, the Northridge earthquake, increased crime rates and social upset. The 2000s were about Northern California, the dotcom bubble and the growth o ili on alley, while the 2010s are proving to be a great time for hotels.”

GASTRONOMY

CHEF ABHIJIT SAHA EYES ABU DHABI

hef Abhijit Saha revealed that Abu Dhabi could be the setting for his first signature restaurant outside o his home country. Chef Saha, who owns and operates two critically acclaimed premium restaurants in Bengaluru — ‘Caperberry’ and ‘Fava’ — and is Founding Director and Chef of bespoke catering outlet Avant Garde Hospitality, is an expert in regional Indian cuisine and classical and modern European cuisine. ere in ndia the profile o u Dhabi is currently very high with constant news about the investment being made into establishing the UAE capital as a premium luxury destination,”

explained the Chef who’s also known for introducing molecular gastronomy technique into his traditional dishes. “With the opening of so many beautiful hotels and visitor attractions, it is my belief that the UAE capital ould e the ideal pla e or y first signature restaurant outside of India and I’ll be looking into opportunities as a priority while I’m there.” Chef Saha will make his UAE capital debut during next month’s Gourmet Abu Dhabi culinary festival when he will be Guest Chef at the awardwinning Ushna restaurant in Abu Dhabi’s Souk Qaryat Al Beri from February 11-14. Tx HOSPITALITY

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“I’m really looking forward to having the chance to rub shoulders with some of the world’s greatest Chefs during Gourmet Abu Dhabi and take an in-depth loo into the e irate’s ourishing hospitality industry that we hear so much about.” “Whether it’s local street cuisine or fine dining, really want the han e to soa up all the a ours or inspiration. Indian cuisine has been a strong in uen e on irati uisine or any decades and I’d like to see if there are local elements and twists to recipes that I can perhaps take back to India with me to feature on my menus.”

NEWS & MORE AWARDS

FOREIGN TOURISM

ROYAL CARIBBEAN IS LEADING BRAND

oyal Caribbean International won the prestigious World Travel Awards 2012 for the ‘World’s Leading Cruise Brand’ and ‘World’s Leading Cruise Line’ titles. This is the 15th time Royal Caribbean International has been awarded for these categories since 1994. The annual World Travel Awards acknowledges and celebrates excellence across all sectors of the tourism industry. Ratna Chadha (centre), Royal Caribbean International’s India Representative and Sam Manalo (right) of Each year, the WTA covers the Royal Caribbean Cruises receiving the award globe with a series of regional gala ceremonies to recognise hosted in sia or the first ti e, ta ing and celebrate individual and collective place in New Delhi on December 12. successes within each key geographical The award was received by Ratna region. All regional winners comChadha, Chief Executive, TIRUN peted in a final round o oting or the Travel Marketing-India Representative WTA’s world awards as the ultimate for Royal Caribbean International, and accolade in the travel and tourism inSam Manalo, Sales Manager-Asia for dustry. This year, the Grand Final was Royal Caribbean Cruises Ltd.

AWARDS

JORDAN TOURISM’S NEW INDIA REP

hink Strawberries has been appointed as the India representati e o fi e o the ordan ouris Board, to promote and market Jordan’s sites and products within the Indian tourism sector for both the media and the trade. The Hashemite Kingdom of Jordan, which once was the topic of folklore, continues to capture the imagination of a whole new generation with its stunning combination of nature, history, food, religious and Biblical sites that are important for those interested in holy land pilgrimage and historical sites of relevance. An extremely peaceful, stable and progressive nation, Jordan enjoys a temperate and warm climate all around the year.

GOLF DIGEST

DOUBLETREE BY HILTON AWARDED

oubletree by Hilton Gurgaon, New DelhiNCR has been awarded the 2013 Deal of the Year award in the First Class category at the Hotel Investment Forum India (HIFI), that is hosted by Burba Hotel Network (BHN) and Horwath HTL. The 184-room hotel is conveniently located on the Golf Course Road, within four kms of companies like Dell, Genpact and American Express and seven kms of Cyber City, offering easy access to prime corporate, commercial and residential districts. The hotel presents a sophisticated and modern combination of guest services, amenities and technology in a refreshingly spirited and welcoming ambiance.

LOUIS PHILIPPE CUP IN GREATER NOIDA

he second edition of Louis Philippe Cup, golf’s equivalent of the IPL, will be taking place between February 11 and 16, 2013. Golf professionals as well amateurs from nine teams will fight or na e, a e and a prize money of `1.2 crore to be distributed between winning and runnerup teams. Endorsed The sponsors of the Louis Philippe Cup, at a press conference and sanctioned by the Professional Golf Tour of India (PGTI), the tourChopra. This year with a new host and nament’s host is Jaypee Greens Golf addition of a new team, the spectator Resort, Greater Noida. One of the turnout is expected to be much bigger. sponsors, Turkish Airlines becomes Day one begins with a practice session a part of this enticing competition to and day two hosting to 27 pro-Golfers set a mark on the Indian golf history. and 81 invitee golfers. Teams from he first edition played in ar h 2012 Ahmedabad, Bengaluru, Chandiat Karnataka Golf Association (KGA) garh, Chennai, Delhi, Kolkata, Noida, Bengaluru, won by Navratna AhmedGurgaon and Greater Noida will have a ad with ol ers i rant hopra, three pro-Golfers each competing in ithun erera ri an a and inod the tournament. Tx HOSPITALITY

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NEW LAUNCH

CELESTE CHOCOLATES OPENS FOURTH CHOCOLATE BOUTIQUE IN NEW DELHI

cool winter evening under a star studded sky was just the perfect setting for a date with chocolates. Hotel Diplomat, Chanakyapuri hosted the launch of Celeste chocolates; the fourth signature chocolate boutique in New Delhi. To grace the occasion, i helin- tarred he i as Khanna came as the guest of honour. He released his forthcoming book ‘Khanna Sutra — Food Lessons in Love’ published by Om Books International. The conjugation of chocolate and love has been known since eternity and only i as hanna third ro le t releasing his orth o ing oo ‘Khanna Sutra — Food Lessons in Love’ the season of romance can bring

forward this beautiful mélange. Celeste has been in operation since 13 years and offers the most delectable variety of signature chocolates with flavours from across the globe. Lauded as the artisan of fine chocolates, Celeste procures the finest quality of ingredients and indulges in exciting combinations. Flavours such as Chilly Chocolates, Lavender Truffles, Kaffir Lime Chocolate, Raspberry Pink Pepper Truffles and Chai Chocolates add to the inimitable experience of chocolate lovers. (Reena Batra)

INTERVIEW

VIKAS KHANNA: THE MAN BEHIND THE EXOTIC RECIPES Vikas Khanna, an award winning, Michelin-Starred Indian Chef is a man of multiple talents. He is a Chef, Food Writer, Filmmaker, Humanitarian and the host of the TV Show Master Chef India. He has authored several books, including “The Spice Story of India” and “Modern Indian Cooking”. Exerpts from an interview:

WHAT ARE THE TWO MOST IMPORTANT THINGS IN A KITCHEN THAT A PERSON SHOULD HAVE? They are a spice-grinder and a cast-iron skillet. The grinder intensifies the flavours of spices, brings out their essential oils. Crushing fresh beans in the morning is a great way to kickstart your day. I found a skillet in my ancestral kitchen and have been in love with it ever since.

WHICH IS YOUR BEST TRADITIONAL HOLIDAY CUISINE YOU ENJOY COOKING AND WHY?

Diwali will always be my favourite holiday cuisine. Giving and receiving reaffirm our bonds and remind us of how much we mean to each other.

AS PEOPLE THESE DAYS ARE MORE KEEN TO BE FIT AND HEALTHY, WHAT ARE THE THINGS YOU KEEP IN MIND TO GIVE THEM A SWEET YET CALORIE FREE DISH THAT IS DELICIOUS AND

HEALTHY AT THE SAME TIME?

We Indians all over the world need to adapt and continue to be mindful about our pleasures. Food is a wonderful gift but it needs to be consumed thoughtfully and responsibly.

WHO HAS MENTORED/TRAINED YOUR CULINARY SKILLS?

My grandmother has always been my very first mentor.

HOW DO YOU THINK FOOD, DINING AND COOKING FUSES DIFFERENT CULTURES TOGETHER?

I think food is a very neutral binding force of humans. Being a Chef, I feel that its powers are beyond nourishing the body. Dining is a way to celebrate and bring people together.

BEING A CHEF, YOU'RE ALWAYS COOKING TO PLEASE OTHERS, BUT WHAT IS YOUR FAVOURITE FOOD TO EAT, YOUR PERSONAL FAVOURITE DISH?

My favourite food is warm bread, Amul butter, ripe tomatoes and sea salt.

WHAT CHALLENGES DID YOU FACE IN YOUR CULINARY PURSUIT?

I have enjoyed any challenges that came in my life. I have loved the journey to communicate with American audiences and Tx HOSPITALITY

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talking to them about the depth of Indian culture.

HOW DO YOU SEE HAS YOUR JOURNEY TO FAME EVOLVED YOU AS A PERSON?

I feel more responsible now. I have to tell true stories of living and growing up in India. (Reena Batra)

CULINARY HONOURS

A GALA CELEBRATION NINTH ANNUAL CHEF AWARDS 2012

The Ninth Annual Chef Awards 2012 ended on the right note where Indiaâ&#x20AC;&#x2122;s premier Chefs were yet again honouored and recognised for their outstanding contribution.

Dr K Chiranjeevi, Minister of Tourism during the inauguration of ninth Annual Chef Awards 2012.

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ndian Culinary Forum (ICF), supported by Indian Federation of Culinary Association (IFCA) hosted the 9th Annual Chef Awards on December 19, 2012 in New Delhi. India’s premier chefs were yet again honuored and recognised for their outstanding contribution. The ICF is India’s association of professional chefs from Northern India. It was formed in New Delhi in 1987 as an e lusi e non-profit- a ing organi ation, dedicated solely to the advancement of the culinary art of India. The Forum’s objective is to act as a link and necessary instrument for the national community of chefs. International Chefs Day has been marked as a special occasion to recognize a chef as an artist and also to create an awareness of the profession of chefs who have set remarkable industry standards in the art of cooking. Glitterati from the culinary fraternity came together for the enthralling celebration. Chefs who showcased their culinary art skills at the challenge were bestowed with awards on the occasion of International Chefs Day. The awards ceremony was graced by the esteemed chief guest, Honourable Union Minister for Tourism, Dr K Chiranjeevi. The coffee table book of Culinary Excellence was launched on the same day. It showcased the signature recipes of 50 Master Chefs of India in celebration of 25 years of Indian Culinary Forum. Celebrations of culinary excellence began on November 19, 2012 with seasoned chefs competing in different categories each day. A

four-day-long Trade Test for Chef Awards ’12 was judged by esteemed jury comprising Austrian Chef, Martin Kobald and ICF committee members namely Chef Gill, Chef Jitender Uppal, he a inder u ar, he i e aggar and Chef Shaju Zacharia. The competition brings Indian chefs at par with their counterparts in the developed western world and makes them eligible to be a part of international culinary competitions worldwide. K Chiranjeevi, Honourable Chief Guest and Minister of Tourism, said, “We take great pride in informing the chefs gathered here that in the near future an exclusive Culinary Institute is proposed to be set up. Courses in specialised areas of culinary art would be conducted by not only Indian experts but also

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(Above) Chefs cutting the cake during the event; ( below) Cultural dance being performed.

CULINARY HONOURS

urators of the Indian Culinary Forum (ICF) came together to celebrate 25 glorious years in the hospitality industry in December 2012. The event took place at Hotel Hans in New Delhi amidst the curtain raiser of the Chefs Awards 2012. The guests were seen jubilating in enthusiasm and zeal while raising a toast to the coming years of the ICF. Members of Indian Culinary Forum shared their experiences in the hospitality industry with the audience. ICF is the platform where chefs are given an opportunity to showcase their love for food art and collaborate with the superiors who have received international exposure. It also aims at recognising a chef as an artist and creates awareness for those who have set remarkable industry standards in the art of cooking.

(Top) Dr K Chiranjeevi, Minister of Tourism awarding a Chef; (bottom) Minister unveiling a publication.

world renowned faculty. There will be a mother institute which will serve as the main institute along with its extension institutes in different regions.” Chef Davinder Kumar, President, Indian Culinary Forum, said, “I feel delighted to be a part of ICF for so many years now. It’s a pleasure to present these awards to the deserving chefs who have proved their culinary skills and have made a remarkable place in this industry. The book of Culinary Excellence has been launched to provide signature recipes of Master Chefs of India.” Anil Bhandari, Chairman, Organizing Committee of Chef Awards, said, “We are celebrating International Chef’s Day and Chef Awards since 2004 and this is the ninth year in the running. We believe chefs are not only the ambassadors of our country but also form an integral part of the hospitality industry.” During these celebrations chefs presented the best of their skills in categories of cooking, garnishing and serving in the platter. Tx HOSPITALITY

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Awards Winners of the prestigious 9th Annual Awards 2012: Kitchen Artist Award: Chef Mahesh Kumar Srivastav, Hotel Samrat Master Baker Award: Chef Anand Singh Rathore, Old World Hospitality Pvt Ltd Master Chef International Confectionery Award: Chef Chandan Ratti, Country Inns & Suites Master Chef Indian Sweets Award: Chef Inder Singh, I T C Rajputana Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inns & Suites Master Chef International Cuisine Award: Chef Dharmendra Singh , Country Inn and Suites Chef of the Year Award: Chef Pawan Uppal Food Critic Award: Dr Pushpesh Pant Lady Chef of the Year Award: Chef Ishika Konar, Pullman Hotel Master Chef North Indian Cuisine Award: Chef Shakti Raj

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Some of the prominent names from the culinary fraternity who graced the event were Chef Davinder Kumar, Chef Sabyasachi Gorai, Chef Manisha Bhasin, Chef a esh ariyath, he udhir i al, he i e aagar, he u an har a, he a haria, he an it ill and he inod Bhatt. o aug ent this fiesta, the e ening was followed by a cocktail party to commemorate ICF’s upcoming activities. Chef Davinder Kumar, President of Indian Culinary Forum said, “I am very delighted to be a part of this celebration. Chef Awards 2012 is a big platform provided by Indian Culinary Forum for the country’s best chefs to come to the forefront and show their talent to the world. It’s a very proud moment for all of us to celebrate the silver jubilee of ICF and host our annual events very successfully and we strive to do our best every upcoming year.” he i e agar, e er o ndian Culinary Forum, said, “This event is organized to create awareness about the profession of chefs and felicitate the achievers in this profession. I am elated that such afi ionados ha e supported us to esta lish a pro essional platform where culinary professionals across India can display their skills and the feeling becomes much stronger when we see ICF completing 25 years.” To show their culinary expertise, chefs from leading hotels showcased their talent and unveiled their secrets to the general public. The list of esteemed chefs are Chef Mahesh Kumar Sharma (Le Meridian, Jaipur), Chef Rajan Loomba (Hotel The Ashok), Chef Manoj Semwal (Hotel adison, as hi ihar , he a yasa hi orai li e

Master Chef South India Cuisine Award: Chef E Ganeshan, Hotel Radisson Blu Master Chef Oriental Cuisine Award: Chef Basant Rana, Hotel Park Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group Golden Hat Chef Award: Chef Arun Batra, Tajsats Air Catering Lifetime Achievement Award: Chef Sudhir Sibal The event concluded with the Gourmet Specialty Dinner 2012 that had food partners from well-known and reputed hotels. The food partners that displayed their culinary skills were : Chiloe Sea Foods (Chile) – Chilean (Mussels and Smoked Salmon) Hyatt Regency – Italian (Live Pasta Counter &European Desserts) Le Meriden, New Delhi – Display of Salads ITC Maurya – Dum Pukht

Chefs awarded at the event posing for the group photograph.

Kitchen & Bar), Chef Bharat Alag (Hotel Hans), Chef Ishika (Hotel Pullman), Chef Rajiv Malhotra (Old World Hospitality). The ICF awarded the Silver Hat Chef Award to Tarun Dacha, Corporate Executive Chef, Sarovar Hotels at the event. Chef Dacha handles food & beverage development, facility planning for all group hotels and corporate institutions of Sarovar. An active member of the Culinary Federation in India, Tarun Dacha is amongst the few W ertified udges in ndia.

The Hans, New Delhi – Live Soup Station and Risotto Radisson Blu MBD, Noida – Malabar Indian Grill Room – Indian BBQ u nowi Old World Hospitality Pvt Ltd – Kashmiri Sheraton New Delhi Hotel – Pan Asian Olive Bar & Kitchen – Spanish Country Inn & Suites by Carlson Sahibabad – ndian egetarian The Ashok – Indian Desserts Darshan Foods Pvt Ltd – Cold Processed Meats and Grills Evergreen Caterers European Desserts – Amritsari Puratos – European Desserts Kaleva – Indian Deserts Food Art Hospitality Pvt Ltd – Lebanese and Indian ACSA – Assortments of Tandoori Breads ain eg na s Moti Mahal Delux – Indian Food

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TOURISM

NEWS

BRITISH CRUISES

‘BOND AT SEA’ WITH ROYAL CARIBBEAN

ebruary is often referred to as the month of love and romance and one of the top favourites and an ideal romantic getaway is a cruise vacation. The increasing popularity of this vacation idea further corroborated via surveys undertaken by on-board guests reveal that cruises are the most romantic type of vacation and deliver exceptional experiences at an outstanding value. Cruise vacations are available through the year with exciting sailings around the world, including exotic destinations such as Dubai, Asia, Australia, Alaska, Caribbean, Bahamas, Europe and South America. So whatever be the preferred region for travel, the sea is calling with a million ways to fall in love again. For those looking for a holiday in Asia, Royal Caribbean offers an exciting array of cruise options through the year, in luding a alentine spe ial in the onth o e ruary. Celebrate your love and take your special someone on this cruise aboard ‘Legend of the Seas’ where acres of glass make the sun, sea and sky a part of the interiors. If whirlpools, glass canopied solarium, adults-only pool, a plethora of entertainment options, multiple bars and lounges without a o er, ro li ing wall, asino oyale and itality pa aren’t enough; Tirun Travel marketing, India representative of Royal Caribbean International has also introduced Tx HOSPITALITY

the option of a complimentary overnight stay in Singapore. ne o the ost e iting options or this alentine’s ay is a 5-Night Royal Caribbean International cruise departing from Singapore on February 12, 2013. Furthermore, if one prefers travelling later in the year, Royal Caribbean International is bringing the biggest ships in Asia offering hundreds of exciting ruises a oard the ariner o the eas’ and oyager o the Seas’. Spanning 15 decks and accommodating 3114 guests each, these are the largest and most innovative cruise ships operating in the region. Royal Caribbean offers an endless array of options! With 22 innovative ships, calling on more than 270 destinations in 72 countries across six continents, there is something for every couple - whether they envision a romantic epicurean experience, exploring a port of call or simply spending some quality time while indulging in various activities onboard. Royal Caribbean is world’s leading cruise liner — once again: Royal Caribbean International is now the ‘World’s Leading Cruise Brand’ and the ‘World’s Leading Cruise Line’. The two awards came to the cruise line at the recent World Travel Awards 2012. This was the 15th occasion since 1994 for Royal Caribbean to get the awards. The global cruise liner has 22 innovative ships and calls on more than 270 destinations in 72 countries across six continents.

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DRINKS AND MORE

THE TOUR DE FORCE AMONG SPIRITS pagne region of Cognac. It's here that the most respected spirit-makers hold the centuries-old title of Maitre de Chai or Cellar Master. Grey Goose Maitre de Chai Francois Thibault oversees the making of Grey Goose vodka to ensure that wherever it is served, Grey Goose lives up to its reputation as the world's most exquisite vodka.

rey Goose is a Bacardi-owned premium brand vodka. Grey Goose is the world's best tasting vodka and is ade in ran e ro the finest soft winter wheat and pure spring water sourced from deep beneath the limestone hills of the Grande Cham-

Grey Goose vodka is also available in three a ours rey oose range, Grey Goose Le Citron and Grey Goose La Poire. rey oose is identified a ongst the top luxury icons in the world and has been celebrating fashion and style since its inception. Both internationally and in India, Grey Goose has had a long-standing relationship with the fashion elite, boasting of associations with top designers like Rajesh Pratap, auri aini a and arun Bahl. Grey Goose Style Du Jour: Grey Goose Style Du Jour is an endeavor by rey oose with ndia s finest to redefine the way style’ is interpreted. Grey Goose Style Du Jour is a neutral platform that engages with the leading opinionmakers in the fashion industry to present and project fashion trends. This year, Grey Goose with the help of Style Guru, Shweta tta has predi ted fi e cutting-edge trends for the next six months.For the ery first ti e in ndia, these break-through styles will be brought to life by the country's leading fashion and lifestyle magazines – Elle, Harper's Bazaar and Kalki Koechlin (second from left) during the promotion fi iel. of Grey Goose vodka.

ABD'S LAUNCHES SEMI-PREMIUM WHISKY

llied Blenders & Distillers Pvt states in the ountry, fi er s hoi e Ltd (ABD), India's third largest Blue is poised to cross well over a alcohol-beverage company expanded million cases. the presence of its semi-premium n ouraged y fi ers hoi e whis y rand fi er s hoi e Blue Blue's success in this rapidly growing through its arrival in New Delhi. Ofseg ent, eepa oy, e uti e i e fi er s hoi e Blue, an intri ate lend Chairman and CEO, Allied Blenders & of Scotch malts and select Indian Distillers, said, “ABD is committed to grain spirits, is targetted at consumcontinuously provide rewarding and ers who are looking for an evolved ulfilling e perien es to its onsu ers. whisky experience. The 100 per cent Taking into account the aspirations grain blend is the secret behind the and evolving tastes of our consumers, exquisite aroma and the rich taste we are pleased to announce the launch fi er s hoi e Blue eing presented during the of the brand which is sure to delight o fi er s hoi e Blue in the apital. most whisky patrons. It has acquired press meet. Having shown exceptionally positive substantial traction across age groups results in all the markets where we and is expected to garner a sizeable market share by the end ha e laun hed the rand, we are sure fi er s hoi e Blue o the fis al year. Within a year o its laun h a ross arious will delight consumers in Delhi as well.” Tx HOSPITALITY

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PRODUCTS

NEWS

DUTY FREE DELIGHTS

FINEST TEAS AT DELHI DUTY FREE

“T

ea tasting” has been introduced at the Delhi Duty Free, India’s largest duty free retail space at T3, IGI Airport, in association with India’s gourmet tea brand San-cha Tea. The duty free shops at the airport are currently serving the famous Masala Chai (Black Tea blended with fresh spices from the Malabar Coast of India) and the Darjeeling Earl Grey Tea (a unique lend o oral ar eeling la tea and itrusy bergamot) round the clock to the travellers. The vast collections of San-cha tea include teas from regions such as Darjeeling, Assam, Nilgiri and Kangra.

The shops are also serving the President’s Tea of Darjeeling. Taken usually as state gifts by Prime Ministers and other dignitaries of India, this tea is carefully selected by the master Tea Tasters and packaged in a hand e roidered ardo i el et Bag. “Indian tea is regarded as the best and adored by many around the world. Having started tea tasting at the departure shops, we are delighted with the response it has garnered from the travellers. We have decided to carry on the activity for a few more months.

SINGLE MALT

ACCESSORIES

CELEBRATING 125 YEARS OF GLENFIDDICH

illiam Grant and Sons is all set to offer the new lenfiddi h 12 th nniversary Edition gift pack at the country’s duty free outlets. The 125th Anniversary Edition is a limited edition of single malt Scotch whisky created by William Grant’s Malt Master, Brian

Kinsman. An extremely rare and exclusive offer from the rand, the first duty ree shop in the country will have limited stocks and will ser e on first- o e asis. The premium gift pack comprises a 70 cl bottle available at Rs 5,750.

TRAVEL LUGGAGE

72 HOURS CITY BREAK FROM SAMSONITE

et setters can pack their adventurous weekend plans in sheer style. Samsonite has introduced 72 Hours City Break collection that offers lightweight, casual and total travel comfort for any weekend getaway. The 72 Hours City Break range of luggage and bags consists of the Spinner 55 and Rolling Weekender range of bags that are versatile and functionally adept to meet the need of the 72 hour city break travellers on the move. Samsonite 72 Hours City Break collection is an authentic amalgamation o dura ility, finesse and eauty. t is a perfect blend of strength and ultra-light weight with the Lightest Spinner weighing only 1.6kgs. The Samsonite 72 Hours City Break collection is elegantly

crafted and has a stylish interior that exudes practicality and extreme comfort, the wheel hub ensures the highest level of stability and effortless royal rolling. The collection also features a soft front panel centrepiece with a silky sheen that is exquisitely entwined with the matt body fabric of the luggage, adding style and élan to one's travel experience. The exquisite collection is available in colours that suit every weekend traveler: Plum and Graphite. Fashionably accessorized with a puller, wheeler and a logo plate, ID tag, zipper puller and the handle touch add a touch of luxury and class in soft leather -- giving the otherwise simple 72 Hours City Break collection a classically sophisticated look. Tx HOSPITALITY

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NEW AND TRENDY LUGGAGE

eading luggage brand American Tourister recently launched its latest collection of Poplite luggage based on yatch club trend. Originally identified with su er, the lightweight spinners re e t the spirit o adventure and fashion. This simple striped ag eatures fi ed lo s, easygrasp handles on the sides along with packing straps and shoe pockets. This light-weight marvel comes with a push button trolley created for easy travel. Poplite is available in trendy colours -- black, navy and pink models — as Spinner 55cm, Spinner 66cm and Spinner 77cm.

ENTREPRENEURIAL

SPIRIT

“EVERYONE WANTS

A CAKE

THAT TELLS A STORY

Acutely aware about the innovative nature of Indians, CCDS chief Kandy Vaid teaches baking and all its nuances to anyone who is interested. She spoke to TravelX Hospitality about the business of baking.

orn with the zeal for novelty, Kandy is one of the pioneers who revolutionized the concept of cake decorating in India. Armed with a master’s degree in Business Administration from Lancaster University in UK, Kandy’s tryst with cake decoration began in 1995 when she formed the Academy of World Arts and Cultural Heritages. The academy is a renowned and extremely respected private educational institution which trains students, both professional and hobbyist, not just the actual craft at hand but to try and develop in them a genuine love for that art so that it becomes an essential part of their lives. In 2011, a separate entity was created: CCDS — Culinary & Cake Decorating School. From the adroitness of a true industrialist to the dexterity of a class mentor, Kandy has it all to her credit. She is one name which has been ubiquitous in the industry since almost

ENTREPRENEURIAL

SPIRIT

THE BAKER’S PARADISE

ounded in 1995, CCDS is a renowned private educational institution providing an opportunity for students to set apart time for themselves and pursue a real passion, re-ignite their creativity and get lost in the intense focus of creating gastronomic art. The prime objective of the institution is to teach students not just the actual craft at hand but to try and develop in them a genuine love for that skill so that it becomes an essential part of their lives. Be it passionKandy Vaid ate cake decorators, gifted bakers or regular gastronomes, CCDS has trained thousands of students both certified and hobbyist with a wide variety of specially designed courses. The enthusiastic mentors and chefs inspire the students to put out their best. The faculty at CCDS comprises of enthusiasts from the industry with vast experience in conducting several training demonstrations in various parts of the country and abroad. CCDS offers multiple baking courses like Confectionary & Cake Decorating Diploma, step-by-step Cake Decoration Series, Specialty Skilled Courses like Sugar Craft, Australian & Oriental String Work, Pure Chocolate Workshops and a host of culinary courses. CCDS also conducts the Cake Decoration series and gum-paste workshops in cities across India. The CCDS Bakers Warehouse is one of its kind concept catering to hotels, stand alone bakeries and entrepreneurs selling from home. It is the one-stop shop for a large inventory of cake decorating, confectionary & cooking tools, gadgets and ingredients. Sourcing the world for the best ingredients and specialty products, CCDS is the authorized and exclusive distributor for several brands of international repute like Wilton and Satin Ice. CCDS also has rights to sell KitchenAid products nationwide.

two decades now. Kandy has been an active contributor in giving world class training that is at par with any institute around the world, at a fraction of the cost and expense of travelling abroad. Kandy’s ingenious capabilities have kept her going strong past two splendid decades. An expert in cake decorating and culinary, Kandy’s guidance has not only been acknowledged in India, but has also acquired great acclaims globally. Her state of the art culinary, confectionary and cake decorating courses have created a niche for her as well as her institute. Her school has trained students from countries like Pakistan, Nepal, Sri Lanka, Australia, Muscat, Israel, Tanzania and Kenya. Synergizing the connoisseurs from the industry, Kandy has left no stone unturned to provide world class training that is driven by professional excellence. Apart from creating a forte for herself in the Indian market, Kandy has also had impressive international victory. She has her contacts with the international giants of the industry like Wilton Enterprises and Satin Ice and she is the sole authority to be the exclusive Indian partners of these household names. In addition CCDS also has the rights to sell KitchenAid products in India. Tx HOSPITALITY

WHAT IS THE SITUATION OF BAKING AND CAKE DECORATION IN INDIA AS COMPARED TO OTHER COUNTRIES?

Baked goods have been an integral part of most urban homes across India for the most part of the century. You either bought your confectionary at the local bakery or someone in the family baked fairly decent stuff. In recent times, however, the baking phenomena has grown exponentially to include not just the professional pâtissière or the odd housewife but a large cross-section of society seems affected by the baking bug: young adults, working professionals looking to de-stress or even make career changes, retired people taking up a vocation. The quality and depth of knowledge people have about the subject has consequently also increased by leaps and bounds. Television and online blogs/recipe portals have made no baked good, from any corner of the world, out of reach for the amateur baker. Indians are trying out pa lo as with ust as u h onfiden e as the earlier generations made caramel custard! Compared to the scenario abroad, India is catching up rapidly on the baking scene. In the nited tates you find ho e a ers in e ery neighbourhood of town and all of them are doing great business; in India, there is a lot of scope in this regard.

HOW SPECIALISED ARE THE COURSES FOR BAKING AND CAKE DECORATION IN INDIA?

The specialized classes being offered by CCDS for baking and cake decoration are intense. Most students find it to e en oya le and a un-lo ing experience. Students are trained in different technical aspects of baking by experts with some of the best equipment in the industry, where they learn from scratch the art of baking and enhance their skills. The courses provide in-depth information on international trends, recipes, baking tips and other valuable information that makes turns a student into a bakery professional. The trend in such courses have changed comparatively over a period of time as more technicality is being imparted to the students, not just focussing on hobbyists but on people wanting to go professional as well. CCDS initially offered only eight cuisines and the cake decorating courses were limited, but then the response was overwhelming. Students were excited with what they learnt and word-ofmouth has been our best advertising. CCDS now offers more than 50 courses with two comprehensive diploma programmes.

HOW POPULAR IS THIS SPECIALISED COOKING AMONG STUDENTS AND FUTURE COOKS?

It is remarkable to see the interest of people in taking up specialised courses to learn the art and the zeal to master it. Professionals from differ-

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ent verticals have lately taken up interest in such ourses to e plore the field o a ing and e ol e as successful entrepreneurs.

WHAT WOULD YOU SAY TO A NOVICE IN THE KITCHEN TO HELP THEM GET OVER THEIR FEAR OF COOKING? Being comfortable in the kitchen is the key to making this whole practice work. You just need a few basic tools, a few basic techniques and some good, fresh ingredients. A basic process is starting with the equipment you need (not much) and very basic cooking modus operandi, choose simple recipes that offer dozens of variations on each one, essentially making yourself into an novel, creative cook.

HOW MUCH IS REALLY INNOVATIVE AND HOW MUCH IS JUST FOLLOWING THE CURRENT STYLES AND TRENDS IN INDIA?

Largely we are still following the trends set in the West in this industry. Having said that, we by nature are creative and the Indianization of baked products is very innovative — paan a oured tarts or ras alai a es. en whilst decorating, cake artists use traditional Indian motifs and come up with very unique designs:a henna cake with intricate patterns, for example.

WHAT ARE THE 5 BAKING MISTAKES COOKS OFTEN MAKE?

Mise en place (everything in place) this is the

most important aspect when baking. Most people follow the recipe vaguely and end up with not-so-perfect results. This is most often caused by not pre-measuring and keeping everything on the counter, ready to use. Taste. A cake artist always has to be grounded when being creative that our medium is food and it’s basic premise is taste. There is no value in making a stunning cake that tastes ordinary; the real test for any pâtissière is when people relish the item that has been prepared. Wrong ovens/temperatures Substituting ingredients like whole wheat our or aida or a ing a a e less sweet by reducing sugar — these can alter the produ t totally due to the s ientifi role played y these ingredients in the baking process. Time-baking needs practice and time. Don’t gi e up i your first ew a es don’t rise perfectly or your apple pie burnt.

WHAT ARE THE MOST IMPORTANT ELEMENTS WHEN CREATING FROM SCRATCH?

Important elements when creating from scratch: Cooking or baking is not necessarily time consuming. It is important to know your ingredients and how they individually work. A sense of taste — the baker must be able to en isage what the finished produ t will taste

like and make changes accordingly.

Plan ahead.

For entrepreneurs: Opening and running a bakery, is hard work and a true labour of love! There are many things to consider. You must be able to bake and administer the daily production, develop recipes, order ingredients, build sales contacts (wholesale and retail), deal with employees, maintain the daily accounting and payroll, talk with customers and buyers, buy equipment, make deliveries, etc. Figure putting in a average 15 hour day! A long day, but normal for a person starting and running their own bakery business. Nonetheless if done correctly, it an e ery profita le, onetarily and satis a tion wise.

WHICH COOKBOOKS WOULD YOU RECOMMEND EVERY COOK TO OWN?

Julia Child’s books on baking is an important resource guide for all bakers the world over. Other than that Joanne Chang’s Flour Bakery & Cafe cook book has important tips.

WHAT ARE THE LATEST CULINARY GADGETS EVERY COMMERCIAL CHEF MUST HAVE?

Every commercial chef must have a few culinary and bakery components, gears and decorating devices. The market has most comprehensive and innovative selection of culinary gadgets and a wide range of baking, cake decorating, candy making, cookie making, seasonal, kitchen and hydration products. These products are designed to make it easy for anyone to enjoy the thrill of serving something special and utilizing unique style and design while doing it. CCDS Bakers Warehouse is a one stop shop for all Bakery Ingredients, Tools and Cake Decorating gadgets. We source the world for specialty products and are proud to be authorized distributors for several world acclaimed brands including Wilton, Satin Ice, KitchenAid, LorAnn Oils and PME.

WHAT ARE THE LATEST TRENDS WITH COOKS AND CONSUMERS TODAY? As far baking goes in India, fondant cakes are the rage along with cupcakes. Everyone wants a unique, handcrafted cake on their special day, something that re e ts their likes, personality — a cake that tells a story.

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COVER STORY

THE TAJ BENGAL

EPITOME OF GRANDEUR Like the Bengal Tiger, the Taj Bengal at Kolkata is the king of hotels. With its elegant facade, contemporary architecture and classical atrium, the hotel is an island of warmth and beauty right in the heart of the City of Joy.

he brain child of the famous architect, Bob Fox, Taj Bengal occupies a prime place in the City of Joy. Overlooking the Kolkata Race Course and the glorious Victoria Memorial, the hotel sits at the heart of the city and yet remains pleasantly distant from the chaos and din of the metropolis. The verdant and lush surroundings cocoon the property in a rejuvenating embrace giving it a peaceful ambience. The serene setting puts the mind at peace after a dayâ&#x20AC;&#x2122;s business. Though the hotel stands a mere three kilometres away from the cityâ&#x20AC;&#x2122;s business district, it is within walking distance of the National Library, Zoological Gardens and the Horticulture Gardens. Netaji Subhash Chandra Bose Airport is about 27 kilometres away while the Howrah Railway Station is 7 kilometres away from Taj Bengal Hotel. Like most of the Taj Hotels around the world, Taj Bengal is a work of art in architecture, decor as well as ambience. The grand atrium with its copious vertical garden makes the statement once again as one steps into the beautiful lobby, which communes j l is the Ta f the hote an intero s rt a p gh king most stri an art lover throu om the ne of the s e s fr k g n ta ti It in . a rt p Walk of A of incredibly rare rayan, Shyamal semble Badri Na en, esting en rtists like rchant, Paritosh S a t a re g f e o . s M h e re g v rt in u A S oe jit ini nd Param , these art ithal, Kah Roy, B V y, Ganesh Haloi a rs oo Ro di erent Shekhar along the the hotel. ll a d re e att ge showabout ade Loun ung city volumes n k e a e m ro sp P s f yo the work rt lovers, e original works o s during For the a ng th f ti o in n a p io f it exhib ration o st n o m cases an e d ith a live artists, w rs o the day. u o h spe ifi

COVER STORY

FOR THOSE SEEKING QUIET AND PEACE, THERE ARE ROOMS WITH A POOLSIDE VIEW WHILE FOR THOSE LOOKING FOR A GRANDER VIEW, THERE ARE ROOMS WHICH PROVIDE A VIEW OF A GRAND EDIFICE CALLED THE VICTORIA MEMORIAL

stone with ar le and soars to a height o fi e storeys. The space and grandeur of the lobby are a pleasing combination, giving an impression of elegan e. With agnifi ent handeliers, o ortable seating arrangements and a liberal placing of greenery, the lobby is a place to unwind and relax. The rooms, totalling 229 of which 28 are Suites, are newly refurbished. With the teakwood oors o ered y traditional hand-tu ted rugs and set off with silk and organza furnishings, they showcase handpicked paintings. With a concurrent theme of the city’s colonial heritage, these paintings are a collector’s envy. The room categories include superior, luxury, junior Suites, executive Suites, luxury Suites, Taj club rooms and the presidential Suites — all of them centrally air- onditioned and fitted with odern a enities like tea and coffee-makers, electronic safes, DVD players, satellite televisions, dual line phones, data ports, et al. The Taj Club rooms include special facilities like fax machines, voice mails and a control panel beside the bed. Comfort and decor have been blended artfully to provide a tranquil setting for weary travellers. Tx HOSPITALITY

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Along with the room options, one can also choose a particular type of view. For those seeking quiet and peace, there are rooms with a poolside view while for those looking for a grander view, there are rooms which provide a iew o a grand edifi e alled the i toria e orial. he a lu roo s situated on the top oor boast of a spacious window alcove overlooking the beautiful green precincts of the city or the monumental Howrah Bridge. Guests in these rooms are provided with an access to the exclusive Taj Club Lounge that serves breakfast. It also pampers you with all day tea and coffee service, cocktails in the evenings and international journals. The Taj Club rooms also offer Personal Butler Service and a complimentary airport pick up. Guests have the option of using the Victoria I (a six-seat meeting room overlooking the Victoria Memorial and the race course greens) for up to 2 hours per stay. The Suites are divided into two categories: the Junior Suites and the Executive Suites. For the Junior Suites, guests have a choice of interiors between modern, classic or mandarin. Apart from a spacious living area, some of these Suites offer an additional work area while others have

a dining area. Some Junior Suites also interconnect into a Deluxe room, an option available for families. Executive Suites have a separate living room with a dining area and a bedroom. The rooms also provide large wardrobes. Presidential Suites are designed to provide the security features to host important dignitaries including Heads of States. Offering breath-taking views of the Kolkata skyline covering the Howrah Bridge, the race course and the Victoria Memorial, these Suites have a living room, a dining room with a work area and a guest rest room, in addition to the luxurious bathroom attached to the bedroom. The option of an interconnecting Deluxe room is also available. Guests of all categories of Suites are entitled to the exclusive Taj Club amenities. For Conference and Banquet requirements, the hotel has eight indoor and outdoor function areas that can cater to about 500 guests in theatre-style seating. For exclusive parties, there are the Terrace Garden and the Poolside Lawn, which can also accommodate up to 500 guests each. Besides these, the Taj Bengal has three boardrooms that can accommodate 4-8 persons and two exclusive boardrooms of the Taj Club members, which can accommodate 8-14 persons. With the Taj Spa & Salon offering the best in traditional Indian rejuvenation therapies and the Fitness Centre facilities, including cardio equipment and free weights, guests can revivify themselves after a hectic day. he a Bengal o ers a fine dining e perience to the guests in the four restaurants that offer Indian as well as International cuisines. The Sonargoan specialises in North Western, Punjabi and Bengali cuisines. The interiors, with cobbled oors, tri al paintings, lanterns and ud walls, are created to resemble a traditional village house with a quaint well to boot. The Chinoiserie serves Cantonese and Schezwan cuisine while The Souk specialises in Eastern

Mediterranean cuisines such as Greek, luxe Turkish, Egyptian and Arabian. At The tar De d, —5S re Roa y r o d g e e Hub, one can expect the choicest Italian elv e B Cat 4 3 ss — menu. Addre 027 sh a – 700 t Subha a The Promenade Lounge in the lobby Kolk Netaji al — n s io e t c a serves coffee and high tea as well as Distan Bose Intern a r d ms champagne and canapés in the evenings. Chan 7 Kms n–7k rt — 2 Statio y Designed like a railway station, The Junca Airpo w il 9 ah Ra 223393 8805 tion is a bar that serves all kinds of spirits Howr 033/2 23 — 2 2 e , n 6 Pho and beverages along with live jazz music. ls.com 223176 2 / 3 jh 3 a ote Fax - 0 r, tea The Taj Bengal offers a royal treatment utta@t lc a s c nt , ba l— staura concierge, e e-mai r to its guests. The personal touch, ambience, 4 , ies — fers, Facilit irport trans doctor warmth and hospitality all add up to make it a -house , e in g , n e u g . n e lo a one of the best hotels in the country. servic y exch Text: Tanushree Podder

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c om curren ool, ro club, p health

WORLD HOTELS

BEDAZZLING HONG KONG:

GLOBETROTTER’S PARADISE Hong Kong’s breat-htaking skyline and the mesmerising natural harbour are among the innumerable pleasures offered by one of Asia’s biggest tourist destinations. Travellers with a penchant for myriad cuisines against the backdrop of balmy beaches will be completely overwhelmed by this shoppers’ paradise.

ack your bags and venture out to Hong Kong — Asia’s World City! With the summers closing in, Hong Kong is surely the place to be. It comprises of The Hong Kong Island, Kowloon and the New Territories which include 262 outlying islands, giving you the opportunity to visit a new place every single day. The unique blend of eastern and western in uen es and the di erse attractions exposes you to an astounding blend of varied cultures. Hong Kong offers a host of unforgettable awe-inspiring tourist attractions for all age groups. Be it the kids, the young adults or senior travellers, Hong Kong has something to offer to everyone.

OCEAN PARK

One of the Hong Kong’s favourite attractions, featuring rides, exhibits and conservation facilities. The place is majorly known for its three attractions — the Lowland, the Headland and Tai Shue Wan connected by a cable car and an outdoor escalator. The Aqua City of the Ocean Park is a world-class marine themed area that redefines ones underwater e perien e. he an ing fountain and the refreshing spray make The Lagoon picturesque in the dark. At night this display is transformed into a stage for the world’s

first

0-degree water s reen show.

HONG KONG DISNEYLAND

a ilies isiting ong ong isneyland will e ar on a agi al ourney through fi e themed lands — Main Street USA, Fantasyland, Adventure Land, Tomorrow Land and Toy Story and. he two isney-the ed hotels also gi e you a home to go back to after a day of fairytale adventures. Madame Tussauds: The unbelievably lifelike wa figures at the ada e ussauds deli er a fun and interactive celebrity experience in which everyone can become a star. The attraction delights guests with exciting audio visual effects and interactive experiences. The Peak: Looking down from The Peak you find the ost spe ta ular iew o the surrounding city skyline, the world-famous Victoria Harbour and Kowloon, towering skyscrapers and peaceful green hillsides. There is nothing in the world like the Peak Tram pulled by steel cables, the tra li s etres a out 1,200 eet . t is so steep that the buildings you pass look like they’re leaning. Jumbo Kingdom: One of the important places never to be missed is the Jumbo Floating Restaurant which excels in seafood and diners just love to dine there. esigned typi ally li e a lassi

WORLD HOTELS Chinese palace, it can accommodate more than 2000 people at a ti e. ituated in erdeen harour, the u o is one o the world’s largest oating restaurants and an iconic tourist landmark. Po Lin Monastery is a Buddhist monastery, lo ated on the antau sland. Built in 1 0 y three monks visiting from Jiangsu, it was initially known simply as ‘The Big Hut’. An outdoor seated giant bronze Buddha statue is an extension of the monastery and a major tourist attraction.

SKY 100

It is the highest indoor observation deck in Hong ong, all the way up on the 100th oor o the nternational o er e entre , whi h

makes it the tallest building in Hong Kong! One an ha e 0-degree ird’s-eye iew o the stunning Victoria Harbour.

BACK TO NATURE

Being a mountainous place, Hong Kong has a long coastline full of twists and turns with many bays and beaches sheltered by mountains nearby. t has ore than 2 0 s eni islands any o which are exciting destinations for a day trip. Head towards Lamma Island for fantastic hiking and delicious seafood whereas for a look at a Chinese stilt-house community, go to Tai O Fishing Village — known as ‘Hong Kong’s Venice’ — on Lantau Island. Cheung Chau is a wonderful option for water sports such as swimming and windsurfing. is o er the ornate i e uard lu , uilt in traditional hinese style its eiling is de orated with agnifi ent swirling dragons. epulse Bay is ideal for a romantic dinner for two under the stars. The colonial-style houses, designer shops and award-winning restaurants resemble the luxury hotel that originally occupied the site. For something more down-to-earth, several open-air restaurants nearby specialise in the joys of wholesome barbecued food, including the freshest prawns, s uid, fish and other sea ood. Silvermine Bay Beach: The sandbar area a es this ea h ideal or inging ris ees or ying ites. oing urther along the ea h you can catch a safe swim with several lifeguards at your beck and call. You can also rent a bike for the afternoon and make a short stop at refreshment kiosks and little restaurants along the road fronting the beach. Hung Shing Yeh Beach: The most popular beach on Lamma Island, this beach has sands as fine as powder. he water o the ea h is lean and it is lassified as a rade 1 ea h. lose to the beach, there is a mouthwatering prospect of steaming grilled delicacies in barbecue area, refreshment kiosk, shower and changing facilities. To reach the beach you can travel to Yung Shue Wan from Central by ferry followed by a 20- inute wal .

DINING AND NIGHTLIFE AT HONG KONG

Famous as the culinary capital of Asia, Hong ong oasts o ore than 11,000 restaurants any o the lustered in defined ood distri ts. Apart from enjoying the regional Chinese food, you can sample the authentic Asian cuisines and Western fare. Food Street, Causeway Bay: Housing about 20 restaurants, ood treet at ashion Wal is one of the few outdoor dining hubs in the heart of Hong Kong City and is set amidst lush green surroundings. You can take your pick from delicious international specialties, topped off with a delightful Hong Kong-style tea house experience. Its delectable cuisines have made it one of the most popular tourist destinations. Tx HOSPITALITY

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Ashley Road: Ashley Road offers a wide range of cuisines including Chinese, Korean, Japanese and European. Some of the pubs and restaurants in the area stay open all night long. Lan Kwai Fong: ituated at ’ guilar treet, this s uare will pro ide a ren h and talian fine dining experience, apart from western specialties such as Russian, Nordic, Australian and Spanish cuisine. The range of palatable oriental cuisine it offers includes Chinese, Vietnamese, Thai and Japanese and everything in between. From exciting supper clubs, casual delis, places for quick bites to inviting alfresco dining, Lan Kwai Fong has it all. SoHo: Located in the heart of Hong Kong, this place is known for its exotic range of cuisines, chic bars, and upscale boutiques. These up-market international restaurants and bars specialise in different cuisines, including French, Nepalese, Italian, Mexican, Indian, among many others. It is located along Staunton Street, Elgin Street and Shelley Street, next to the world’s longest covered escalator, making SoHo one of the city’s most popular locations to visit. Stanley Market: For beachside fun in the sun, great al res o dining and so e terrifi shopping, the charming south side town of Stanley is truly unmatched! Stanley offers a unique mix of laidback eateries in a relaxed, seaside setting with a wide range of culinary options.

SHOPPING AT HONG KONG

Practically all of Hong Kong is a shopper’s paradise. esigner shops and e lusi e la els are a dime a dozen here, offering you a chance to restock and update your wardrobe. The malls, department stores and designer boutiques provide an amazing contrast to the many bustling openair markets nestled among towering skyscrapers. Shop till you drop literally at the biggest malls, su h as and ar , entral, ar our ity, a ifi Place, Elements, IFC Mall, Times Square, etc. Hong Kong is also famous for its Street Markets, Ladies Market and Temple Street Night Market.

TRANSPORT

Commuting throughout Hong Kong by public transport is effortless, reasonable, fast and most e fi ient. ou would e well-ad ised to tra el by buses to explore the south side of Hong Kong Island and the New Territories. Hong Kong’s ferries are almost always faster and cheaper than the buses and provide fantastic photo opportunities while crossing the harbour between Central and Kowloon in just seven minutes. he ass ransit ailway is one o the world’s most modern subway systems. Travelaholics will have great fun exploring the different modes of transport! Text: Shalini Vinay

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PRACTICALLY ALL OF HONG KONG IS A SHOPPER’S PARADISE. DESIGNER SHOPS AND EXCLUSIVE LABELS ARE A DIME A DOZEN HERE, OFFERING YOU A CHANCE TO RESTOCK AND UPDATE YOUR WARDROBE.

WEEKEND

GETAWAY

THAT ADRENALINE

RUSH

As a child you have always wanted to do things your parents would never allow — like jumping off something really high. Well, this particular childhood dream can finally come true — only very safely so. But for that you’ll have to travel a bi to Rishikesh where Jumpin Heights promises you the biggest thrill of your life and a tag line — ‘Got Guts?’

ith sports like whitewater rafting and mountaineer mountaineering becoming in increasingly popular in India, Rishikesh has become a hot spot for those searching these adventures including a new one — Bungee Jumping. And the place to go is Jumpin Heights. Located on the scenic Neelkanth Road at Mohanchatti, 13 kms from Laxman Jhula in Rishikesh, 25 kms from the Jolly Grant Airport (Dehradun) and 230 kms by road from New elhi, the o fi e o u pin eights has a youth ul appearance, quite contrary to that of the peaceful city of the Ganga. The brilliantly coloured walls Tx HOSPITALITY

give you an open view of a breath-taking scenic display of mountains and waterfalls while the café offers chillers and fresh sandwiches as you wait to take that giant leap of faith. Far from the maddening crowd, Jumpin Heights is run by Rahul Nigam, an ex-army o fi er. ter tre endous resear h into ad enture activities with well-trained jumpers who are present round the clock, Nigam introduced this fantastic sport to challenge the fear factor and get the adrenaline rushing. “Jumpin Heights began in to er 2010 and e a e the first o pany in India to offer Bungee Jumping and The Giant Swing from an 83-metre cantilever platform. We also offer one of Asia’s longest 1-km-long Fly-

JANUARY 2013

ing Fox,” says Colonel Manoj Kumar, Executive Director, Jumpin Heights. “It has taken four years for the idea of Bungee Jumping to conceptualize in a professional manner. After tremendous research and consultations from international jump coordinators and masters who have nearly 20 years of experience, with special emphasis on safety and security. The masters from New Zealand train the trainers themselves and remain constantly in touch with them so that no mishap happens,” he adds. He points out that if you see the cantilever platform over the rocky cliff from where the Giant Swing and Bungee Jumping happens, it is very surprising to see more men backing out in the last second then women — the ratio is a mindboggling 7:3! As part of the safety equipments, there is a harness that can bear a weight of about 2,000 kgs. Rahul explains, “Safety standards

Adventure lovers are made to experience the Flying Fox as a warm up before trying the activities. As the roller coaster ride starts at a spinechilling speed, the gush of air on the face makes the experience worthwhile. The next stage of the experience is the Giant Swing in which a person is tied up with a strong harness that can bear weight of upto 2,000 kg and jumps from the platform at a thrilling speed. Falling at such a high speed, ro a height o eters is definitely hallenging and gives you a feeling of accomplishment. The person is made to swing to and fro and get a panoramic view of the lush greenery down below. The Bungee Jump is the last stage of the adventure. Sometimes there are people who back out in the last moment. Standing at the platform is not as easy at it seems so there

Admp Pu

re in na

g D lin eta e ils

offered by Jumpin Heights in India are comparable to safety standards and practices followed in Australia and New Zealand. Although the harness can bear a heavy weight person with ease, we advice pregnant women and patients with high blood pressure not to try this.” So just how crazy are people about this sport in India? Marc, a senior trainer with the Jumpin Heights who hails from New Zealand, believes the spirit of adventure has suddenly spiked within Indians. “They are ready to take the risk and willing to spend their money for this thrilling experience which can be daring enough. Indians have become more adventurous and want to challenge their fear factor instead of vacationing in some quaint, quiet hill station. We have people from all walks of life — children, adults, corporate honchos or anyone willing to challenge their fear factor. The experience they get from these activities is very exhilarating,” he adds. Tx HOSPITALITY

Activities th racing are at set your heart Bunjee ju mping, The Gian t wheel a nd the Flying Fo x. Combo – 1 has Bun ge Swing @ Rs 4000/- e and per perso $ 90 per p nerson Combo – 2 has Bu Flying Fo x @ Rs 35 ngee + 00/- per person - $ 80 pe Combo – r person 3 has Swin Flying Fo g+ x @ Rs 35 00/- per person - $ 80 pe Trilogy C r person ombo – Bungy+S wing + Fly has ing Fox @ Rs 5000/per perso n - $ 110 per perso n.

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WEEKEND

GETAWAY

JUMP CHAINS TIMINGS ARE FROM 9.30 AM TO 5.30 PM. THE JUMPING SEASON STARTS FROM OCTOBER TO MAY AND IS SHUT DOWN FROM JUNE TO SEPTEMBER DURING MONSOONS.

are people who just prefer to give it up even after paying the full amount. The jumper is made to wear a nylon rope on the ankle, a safety helmet and hand guards who then jumps from a height of 83 metres. Two trainers are always beside the jumper, coaxing and comforting the jumper who is made to look in the front at a red board on a tree. And then all that can be heard is the heartbeat and feel of nerves squealing in fear. While you are assisted by supporting trainers by your side all that is required is inner determination to just let go! ter the deadly ount o fi e, our, three, two one … the jumper jumps off who lets out a blood curling scream and then realizes that he is still alive and triumphant. The bungee rope gives the body a jerk and while the jumper is just hanging there upside down, all that can be seen in front is a scenic beauty of two hills caressing a stream. After the jump, the jumpers are lowered down to a drop zone right inside the river, with only 2 feet of water, followed by a trek to the café in the u pin eights o fi e. he u pers an ele rate their victory with a relaxing drink of a hot cappuchhino. Text: Reena Batra Tx HOSPITALITY

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CAFÉ REVIEW

COFFEE, CONVERSATIONS

AND MORE! I

With coffee bars at nearly every nook and corner of this city, there is surely no dearth of cafés. There is however a paucity of places that serve sinful coffee combinations along with freshly made savouries and desserts.

f you were born in the ’80s you are not going to understand the ‘coffee culture’. The idea of spending `200 on a coffee is utterly submissive. But not anymore. The coffee culture is not just a fad, it is a way of life. ‘Catching up’ over a cup of coffee is not only a trend anymore, it is indeed developing into a habit. There is no doubt then that the emerging coffee parlours are not your old fashioned ‘coffee shops at Mall Road’. From couches to TV screens and board games to indoor football, they have every aspect to make you feel at home. The idea is to meet your friends, hangout and talk, and at the same time eat and of course sip on some coffee. Get over the Baristas and meet the new age avatar of coffee shops. To add to the many über cool coffee shops in Bandra, now you will find yet another o arter Road. Yes, the very stretch that has more restaurants than you an ount on your fingers ts very American name Cuppa Joe is enough to catch your attention. Started by the brother duo, Rushabh and Vardhaman Choksi, that run the successful Escobar, this two-storey coffee shop is rather small but comfy all the same. The display unit and kitchenette are situated on the left as you enter, save for a small table and two hairs. While des ending a ight o stairs, you a tually find yoursel in a place done up quite nicely with quirky posters and a screen that constantly plays harlie haplin i s. Since it is a really small café, there is only one waiter who is sweet and receptive but the service can get unbearably slow sometimes. So, please be patient and if you’re someone who is Tx HOSPITALITY

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CAFÉ REVIEW

SINCE IT’S A REALLY SMALL CAFE, THERE’S ONLY ONE WAITER WHO’S SWEET AND RECEPTIVE BUT THE SERVICE CAN GET UNBEARABLY SLOW SOMETIMES. SO PLEASE BE PATIENT OR IF YOU’RE SOMEONE WHO’S ALWAYS IN A HURRY, I SUGGEST YOU GO SOMEWHERE ELSE.

always in a hurry, suggest you s ip this pla e. decided to try something trademarked by Cuppa Joe — the Cookiecinno and the Marshmallow Mocha. Not even a little sweeter than necessary, the first has ru led cookie in it making it a decent warm evening option. The second, a whopper coffee, came with large pink and white marshmallows oating in it. hey loo ed e er so te pting ll arry otter ans an re oi e er e t or a sunny a ternoon, the fi y utter eer was delicious but don’t expect anything extraordinary. t is old, rea y, sweet and fi y. hat’s all t is recommended for kids, not adults, especially coffee lovers. Their signature Caramel Snow Frappe is pro a ly the est ite on their enu. t will low your so s o he a ount o ara el is perfect; not too much, not too less. Perfect for an awesome twosome. The Chicken Tabulous Tx HOSPITALITY

Salad with assorted lettuce, chicken, broccoli, cherry tomato, corn, red wine vinaigrette, chives and roasted garlic was chewy and oddly smelly. The veggies were fresh but it could do better with a little more dressing. The other options include Falafel Wrap, Dijon Mustard Paneer Panini, etc. Although the All Day Breakfast — Scrambled Eggs with Salami & Bacon — sounded exciting, the eggs were runny and slightly under-cooked. The bacon and salami were not crispy and unacceptably oily. The star of the show, however, was the Ultimate Red Velvet. The consistency of the cake was remarkable and the frosting was undeniably yummy too. Our waiter told us this is their bestseller and we now know why. Address: Off Carter Road, Bandra, Mumbai Price for two: Rs.450 Text: Mili Semlani Photographs: Courtesy Cuppa Joe

JANUARY 2013

THE OWNER OF CUPPA JOE, VARDHAMAN AND RAHUL CHOSI TELL US ABOUT THEIR SHIFT FROM ESCOBAR, A POPULAR NIGHT CLUB IN MUMBAI TO THEIR NEW VENTURE. WHAT FACTORS LED YOU TO START A COFFEE SHOP? We wanted to set an entirely new standard for coffee in such a manner that it embraced everything that we are passionate about right from food, coffee and music. The main idea behind starting a coffee shop was the fact that youngsters who are our main target audience are constantly on the lookout for new places to hang out and what better than a coffee shop which has a trendy and relaxing feel to it and offers value for money.

HOW IS CUPPA JOE DIFFERENT THAN OTHERS?

Cuppa Joe is different from others since we use the freshest ingredients in all our food and our exclusive blends have been sourced from the South. We have conceptuali ed a uni ue enu o prising o drinks never heard of before such as Butterbeer which is becoming increasingly popular amongst our target audience. We have a tantalising selection of thick tasty drinks for you to indulge in which will perk you up, ravish your sweet tooth and whip your taste buds into a ren y. hey an e en e ade with decaf for those who prefer the taste without the jitter. Our Snow Frappe is an icy, blended drink. The Snow rappe is too a a ing to des ri e in words — a foam-covered iced coffee drink like ‘heaven in a cup’. t is usually ade with o ee, ut the ingredients an e odified. Our Snow Frappes can be wildly imaginative, wonderfully exotic, thoroughly classic, or somewhere in between. We also have our very own bakery and patisserie where we make cakes and pastries for you to order for special occasions.

HOW POPULAR IS IT?

n the little ti e sin e we’ e started, we ha e re ei ed an a a ing response from our customers. We have around 80-100 people frequenting our outlet on a daily basis who can’t seem to get enough of

R Choksi

V Choksi

what we have to offer. So personally, the popularity of Cuppa Joe seems to be increasing gradually.

DO YOU THINK PLACES LIKE CUPPA JOE HAVE A BETTER FUTURE?

es, we definitely thin so. owadays everybody is on the lookout for new places to hang out at. The o petition is fier e ut we eel that it is the product and the end result that distinguishes us from the rest. We are slowly working towards establishing Cuppa Joe as a brand that people can identify with.

WHAT ARE SOME OF THE UNIQUE DISHES/SPREAD YOU OFFER?

When it comes to hot beverages, the Marshmallow Café Mocha is the ultimate drink to comfort oneself with a base of mocha, topped with marshmallows and a generous topping of chocolate sprinkles and whipped cream. Our Snow Frappes are the perfect indulgence, thick and creamy blended with ice. The Butterbeer is a signature favourite with its light creaminess. We offer All Day Breakfast with wa es and eggs ade to order with various add-ons. The ultimate Red Velvet is one of our most sought after desserts with a delicious light red velvet sponge and cream cheese frosting. Apart from these we have our huge cookie monsters which are a delight to the senses.

WHAT ARE THE MAJOR EMERGING TRENDS FOR CAFÉS? Cafés are becoming very tech savvy with Wi-Fi connections and tablet technology and resorting to so ial edia to spread the u . At present, we have a loyal fan

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base of 1800 followers on Facebook. Apart from that, most of them are focussing on a menu which offers quick bites. The emerging culture is that of live performances and various workshops that have started in some cafés.

WHAT IS YOUR TARGET GROUP?

Our main target group is formed by those who are between 18 and 30 years of age. This is our prime audience since we are located on the busy stretch of Carter Road which is a hub for students and residents of Bandra. Our main aim at Cuppa Joe is to be a part of everyone’s day.

WHAT IS THE GREAT CHALLENGE OF RUNNING A CAFÉ AS OPPOSED TO A LOUNGE?

One of the biggest challenges, according to us, is the innovation that goes into running a café. Every blend and every recipe is one that has been specially developed by us after much thought and analysis. Whereas in a lounge it is as simple as serving up a drink directly from the bottle or making a special cocktail, in comparison, a café requires more imagination and creativity.

ARE PEOPLE TURNING INTO COFFEE LOVERS?

he trend is definitely at hing up. ndia is essentially a tea drin ing country; however, in recent times we have seen numerous coffee outlets emerge in the city and the country. We feel that people are becoming more open to the idea of trying new brews and blends and experimenting with their daily dose of caffeine.

IS A CAFÉ THE NEW ‘HANGOUT PLACE’?

es, o ourse a has a relaxed and casual atmosphere that provides the perfect ambiance for a youngster, a corporate or a homemaker. We have paid minute attention to the setting of Cuppa Joe to ensure that it has a casual, yet trendy feel and that our customers feel at home here.

RESTAURANT REVIEW

SOUTHERN

FIESTA

The reinvented Southern Spice, the specialty restaurant at the Taj Coromandel, Chennai brings together the best of the four southern states in a royal ambience accentuated by the Maharajas of the past and complete with gold and silver crockery writes.

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t the newly renovated Southern Spice, the experience starts right from the time one enters the huge oaken doors into the plush kolam-patterned carpets leading into a space that takes you a ew enturies a in ti e. e e ting a a our o each of the four southern states, various elements combine to present a grand and sensuous ambience at this restaurant designed by celebrated Ed Poole of Poole Associates. The temple architecture of the Chola, Pallava and Pandya dynasties has inspired the beautiful interiors with brown columns, interesting artefacts and captivating murals from the era. Everything about Southern Spice is unique and exclusive right from the customized, hand-tufted kolam carpets to the series of granite-based silver leaf columns which support the elaborately carved lotus-designed roof panels. The walls are lined with carved timber planks, in the traditional style of Kerala while the incised slots facilitate air ow. he ele tri handeliers are repla ed by the 14 custom-made bronze vilakku wall urn modelled after the lamps found at the Padmanabhapuram Palace, giving a whiff of ancestral opulence. Each of the four Southern states is represented through wall murals while the bronze statues are symbolic of the glorious Chola period. Southern Spice has three Private Dining Rooms, designed in elaborate exclusivity to accommodate 6-12 people each. The opulence doesn’t just stop there. It extends to the elaborately designed crockery and cutlery. The pure white ceramic rasam cups with gold-plated handles and the bud-shaped goldplated bowls are simply stunning. The palmshaped silver plate is a motif of this restaurant. The best glassware from the Schott Zwiesel Diva series and the Bernardaud crockery exude elegance. Matching uniforms of the waiters in traditional styles add drama to the entire setting. Bringing together the best of four southern cuisines couldn’t have been an easy job. But Executive Chef Alok Anand does it with élan in their elaborate menu. We start off with the rasam, a popular South Indian soup of sorts. Chef Anand informs us that one of the highlights of a meal experience at Southern Spice is the specialty rasam menu. Sipping on hot rasam, the conversation veers around the culture of Southern India. And as if on cue, we are presented with the Denji Rawa Fry, a semolina-crusted soft-shell crab, mildly-spiced and oh so crunchy! It was a perfect way to start the meal. he eat lo er would find a great place in Southern Spice. The Kozhikodan Chemeen Fry, in which the prawns tossed with dried shrimp powder and coriander blended into a unique melange while the Scallops Sukka, in which the scallops are tossed with bedki chilly and shredded

EACH OF THE FOUR SOUTHERN STATES IS REPRESENTED THROUGH WALL MURALS WHILE THE BRONZE STATUES ARE SYMBOLIC OF THE GLORIOUS CHOLA PERIOD.

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RESTAURANT REVIEW

THE VAZHAPOO AAMAVADAI, CRISP GALLETTES OF BANANA BLOSSOM AND LENTILS WAS CRUNCHY WHILE THE MELAGU ADAI COMPRISING OF BITE-SIZED AND PAN FRIED LENTIL PANCAKES ACCOMPANIED WITH GINGER RELISH WAS A TREAT FOR THE PALATES.

coconut gave us an exciting combination of a ours. he endless sea ood options ranging from the fresh catch of each day are a delight for those who love sea food. And, we also enjoyed the llepey ish urry in whi h fish orsels simmered with green mango and the coconut delighted us with its distinctive freshness with just a hint of spice in the background. Chops ari aru al is a an y spin on a oured ew Zealand lamb chops coated with egg. Similarly, the Tenderloin Kurmilagittadhu or Tenderloin Picattas tossed with curry leaves and black pepper was simply delicious. Vegetarians also have an array of options which are quite interesting and imaginative as well. The Vazhapoo Aamavadai, crisp gallettes of banana blossom and lentils was crunchy while the Melagu Adai comprising of bite-sized and pan fried lentil pancakes accompanied with ginger relish was a treat for the palates. We also enjoyed the traditional Injipuli Koshambri featuring tempered moong bean with mesculan and ginger-tamarind yogurt quenelle takes you on a high. We got a glimpse of authentic Tamil

Brahmin cuisine with the Thenganikaai Annam, a o onut- a oured ragrant pila , aru epilai aadam, a combination of rice tossed with pounded curry leaves and lentil and Thayir Sadam, the traditional curd rice served with traditional accompaniments. If you are a biryani lover, there are many varieties to hoose ro . he hala hery ei een Biryani gives us a whiff of the unique Malabar Coast while the Bejawada Kodi Biryani is an entrant from the glorious Bejawada Kingdom. Desserts were a surreal affair with the Chocolate Puranam Mousse, in which the chocolate ousse is filled with a i o o onut, lentil and jiggery, surprising us with their quiet presence. We also tried the legendary Elaneer Payasam, the chilled tender coconut pudding, which is a signature dessert that was introduced and made popular in the kitchens of Southern Spice nearly a decade ago â&#x20AC;&#x201D; a perfect end to a meal as legendary as this specialty restaurant. Text: Natasha Rao Photographs: Courtesy Taj Coromandel

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Akhil Kumar is a known name not just in the sporting circles of India but also in glamour world. The well-travelled boxer generally likes to keep himself confined to the hotel room when participating in a tournament in places like Milan, Baku or Havana.

WHAT WAS YOUR LAST HOLIDAY?

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My last holiday was not actually a holiday but a tournament trip to Baku in Azerbaijan but I liked going there for the World Championship. On a different note, I recently went to Pune.

WHICH AIRLINES DO YOU LIKE BEST?

lo e tra elling y ingfisher e ause a lot o y riends wor there. also lo e their in- ight hospitality and the food they serve.

WHICH HOTEL DO YOU LIKE BEST?

I love staying at the JW Marriot, Bombay.

WHICH HOTEL FACILITIES DO YOU LIKE BEST?

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HOW DO YOU RELAX DURING A TRIP?

Watch movies and listen to music. The movies I like to watch many times over are the Rocky series, Gangajaal, Ghatak, Dhamaal, Joh Jeeta Wohi Sikander, Haari Baazi Ko Jitna, and Such Ke Sab Saathi Dukh Nai Koi.

WHAT GADGETS CAN’T YOU DO WITHOUT WHEN TRAVELLING?

My Blackberry, camera and laptop. I am very connected with my friends and fans and I always like to keep in touch with people even on the move. I love to take pictures and want to capture all special moments and so there is always a camera in my suitcase.

In hotels, I always look for the gym because being a sportsperson I like to keep in shape all through the year. I also like good laundry services in the hotel I stay in as my clothes get sweaty post heavy workouts.

WHAT ARE YOUR FAVOURITE RESTAURANTS?

Gopal Sweets and Sukhdev Dhabha. And luck luckily, always anage to find a u way a road.

WHAT IS YOUR FAVOURITE HOLIDAY DESTINA DESTINATION?

More than the place, it’s the company that mat matters to me. I love to have my friends and family around me even when I go for tournaments.

WHICH DESTINATION HAVE YOU STILL NOT EX EXPLORED BUT WOULD LIKE TO?

I haven’t been to Egypt. I always wanted to see pyramids, and after watching the Mummy Alive series, I wanted to see Mummies too.

WHAT IS THE MOST EXOTIC LOCATION YOU HAVE BEEN TO?

Shilaru, Himachal Pradesh, is one of my fa favourite destinations. The hill station is simply majestic with its breath taking views and clouds that keep hovering around your hotel window.

Text: Radhika Mehta