TravelxHospitality

VOL 1 ISSUE 11 u NOVEMBER 2012

Hospitality Hotel Review Vivanta: Pune’s polished diamond UNIQUE EXPERIENCE

This Tea at Hong kong

Bar Review F Bar: Style and Substance GREAT VINE

Wines Get a Turnning Point COVER STORYu

In a class of their own Rajasthan’s stand-alone bespoke hotels have created a niche for themselves

Putting the zing back to exploring the world

CO NTEN TS

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l UNIQUE EXPERIENCE A Colonial Collation The Peninsula, Kowloon

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l WEEKEND GETAWAY A quiet refuge Mamacha Gaon, Maharashtra

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l HOTEL

REVIEW

Cutting-edge Approach Vivanta By Taj-Blue Diamond, Pune

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l RESTAURANT REVIEW A Castle Of Culinary Art Shiro, Hotel Samrat, Delhi

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l CAFÉ

REVIEW

Melt-In-Your-Mouth Café Haagen-Dazs

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l BAR

REVIEW

Being In Fashion F Bar, Mumbai

64 l GREAT

VINE

A sip Of Grape Ashwin Deo, Founder and Managing Director, Trinity Vintners, Talks About His Latest Brand Turning Point

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l DISH IT UP

Color Me Pink Lok Prasad Subba Talks About His Passion of cooking And His Pink Crab Dumplings T x HOSPITALITY

2 NOVEMBER-DECEMBER 2012

WHAT’S INSIDE l

COVER STORY

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54 l

TRENDS TODAY

Wowed by Goa Goa tops the list for exotic destination weddings

58 l

EVENTS & HAPPENINGS

Food World’s New Delight Mumbai gets its first cook studio

60 l

EXPERT COULMN

Customer Behaviours Customer segmentation, a powerful tool

A CLASS A PART

A Closer Look At The Heritage Hotels of Rajasthan That Have All That Is unique To Offer To Its Guests

62 l

HOTEL SPEAK

An Elevated Role Hotel GMs talk about operating a complex business

64 l

BANTER

Outside the Akharas Olympics Bronze medallist Yogeshwar Dutt talks about his travel tryst

VOL 1 ISSUE 11 NOVEMBER 2012

Hospitality

Putting the zing back to exploring the world

Hotel Review Vivanta: Pune’s polished diamond UNIQUE EXPERIENCE

This Tea at Hong kong

Bar Review F Bar: Style and Substance GREAT VINE

Wines Get a Turnning Point COVER STORY

46 l

WORLD HOTELS

Old Fashioned Glamour Hotel Fretheim, Flam Norway T x HOSPITALITY

3 NOVEMBER-DECEMBER 2012

In a class of their own Rajasthan’s stand-alone bespoke hotels have created a niche for themselves

COVER DESIGN: Modassar Nehal

COVER PHOTO:

Courtesy Hotels Mentioned in The Cover Story

editor

editor-in-chief’s note Hospitality Volume I n No 11 Editor-in-Chief

K SRINIVASAN Managing Editor

TIRTHANKAR GHOSH Consulting Editor

Meghna Bhaduri Sub-editor-cum-reporter

Punit Mishra Design

Modassar Nehal, Mohit Kansal CHANDrAJeeT

Picture Editor

Pradeep Chandra

Photo Editor

HC Tiwari

Staff Photographer

Hemant Rawat

—————————— Meghna Bhaduri

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Director (Admin & Corporate Affairs)

Rajiv Singh

ravelX informs with much sadness the tragic passing away of Consulting Editor Meghna Bhaduri.

Meghna was suddenly taken ill at home in the early hours of Tuesday October 16, 2012 and died just a few hours later. She left us so suddenly that the news devastated all of us at Newsline Publications.

Meghna was the life and soul of TravelX. To say that she was hard working and loved her work would be to stress the obvious. Talented as she was, she combined it with an infectious zest for journalism and a deep commitment to her family.

We were just about to go on to

something bigger and better when Meghna decided to depart without a warning.

TravelX will always remember Meghna with deep gratitude for the time, the effort and the talent that she put in. If the magazine is remembered by so many in the industry, it is all because of her.

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srini@newsline.in

4 november-december 2012

Director (Marketing)

Rakesh Gera

Sr. Executive (Subscription)

Alka Goswami (Mob. 9650433066) Executive Director

Renu Mittal

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

news & more The Imperial

Hosts The Annual Thanksgiving Party fraternity along with media friends who have supported us over the period of years and will surely hosts similar events in future as well.”

The crème de la crème included Shonali Dutta from Peirce and Leslie, Rajesh Khanna from A&K, Surinder Sodhi from TCI, Manish Poddar from Orient Express, Rohit Kohli from Creative Travel, Krishna Wattal from C&K and many more.

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he evening at the Royal Ballroom at The Imperial sparkled with classic and ecstatic live music when the crème de la crème from the Travel and Trade fraternity gathered in large numbers at the annual Thanksgiving Party for 2012. The elite gathering relished the elaborate buffet created especially by Executive Chef Willi Haueter with live stations from Daniell’s Tavern (Pan Indian Restaurant) and from Nostalgia (European classic cuisine at 1911 Brasserie).

Vijay Wanchoo- Senior Executive Vice President and GM, The Imperial, New Delhi, said, “The annual Thanksgiving evening is organised to pay tribute to our travel and trade associates for their immense support throughout the year and is an initiative to build up stronger relationship with them.

We are glad to host an evening for our honourable tour operators and trade

(Top and above) Guests at the Thanksgiving Party

Carnation Hotels

Acquires Management Rights for Suryavilas

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arnation Hotels, the joint venture with Lemon Tree Hotels, recently announced signing of a management contract for the Himachal Pradesh-based upscale Suryavilas Luxury Resort & Spa. The 36-room property which is owned by Bajaj Hill Resorts Pvt. Ltd. entered into a 10-year renewable agreement with Carnation Hotels for management of the property. Under the agreement, Suryavilas will become part of the Lemon Tree Premier portfolio. The agreement was signed by Rattan Keswani, Co-Promoter and Managing Director, Carnation Hotels and Anil Bajaj, Chairman, Bajaj Hill Resorts Pvt. Ltd. With the commissioning of the new expressway between Panchkula and Parwanoo, the resort can be reached in less than six hours from Delhi. Speaking on the occasion, Rattan Keswani, Co-Promoter and Managing Director, Carnation Hotel, said, “We are delighted to add Suryavilas to the Tx hospitality

growing Lemon Tree Premier portfolio. This resort gives us a ready foothold in the lucrative resort and spa market in the hill state of Himachal Pradesh. It enriches the portfolio mix for our brand. We are exploring setting up more Suryavilas resorts with Lemon Tree Premier branding with the Bajaj family.

“Now Lemon Tree has a presence in Goa, Kumarhatti, Aurangabad and Kerala (Lake Vembanad). It gives customers a choice of destinations between the seaside, mountains, a historical site and the backwaters – making us an integrated player across the most popular leisure destinations in India”, he added.The management and operations of the resort will be taken over by the Lemon Tree Group on 1st December 2012 and this resort will be known as a ‘Suryavilas, a Lemon Tree Premier Resort’, effective 1st February 2013, after amalgamation of all systems.

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news & more COMO Hotels & MasterCard

Taj Khazana

Stay and Contribute to a Good Cause

Opens Outside of India

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brand new luxury lifestyle store, Taj Khazana, opened recently at 41-51 Buckingham Gate, Taj Suites and Residences.

Celebrating and supporting the creative talent of Indian artisans, the new London Taj Khazana store showcases unique artifacts and collectibles, garments and accessories from India’s traditional and master craftsmen. Unleashing the vivacity and vibrancy of South Asia, Taj Khazana boutiques specialise in high-quality, handmade items from areas such as Rajasthan, Central India and the South, including Hyderabad, Chennai and Kerala. The distinctiveness of each of the existing 12 Taj Khazana stores, renowned throughout India, is a unique local flavour combined with a prevailing global attraction. The boutique which opened recently in London is the first international outlet.

The Westminster store will stock superb ethnic objet d’art sympathetic to British tastes, as well as traditional shawls, stoles, throws and jewellery from specially selected Indian designers. Focusing on the resurgence of traditional artisans’ creations the collection will revive various art forms including textiles or items created from paper, metal, wood or iron. Taj Kha-

Georgette Tan

zana now hopes to repeat this success with the Ikat weavers of Pochampally by creating a new collection which seeks to recreate the vintage Han-Atlas Ikat design. A range from this collection will soon be available at the boutique at 41 - 51 Buckingham Gate.

Sarita Hegde Roy, Chief Operating Officer at Taj Khazana, says, “The unique and authentic products available through Taj Khazana allow customers to purchase genuine Indian treasures, whilst helping sustain the livelihoods of truly talented Indian artisans. That’s what we mean by 'Meaningful gifting —luxury with a purpose' ”.

ITC

To Unveil World’s largest LEED® Platinum-Rated Hotel

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eaffirming its commitment to the ethos of ‘Responsible Luxury,’ ITC Hotels has secured a LEED® Platinum rating, by India Green Building Council (IGBC), for its soon-to-be unveiled, iconic 600-room premium luxury hotel in Chennai; the ITC Grand Chola. This achievement has made ITC Grand Chola the World’s largest LEED Platinumrated hotel in the New Construction category. ITC Grand Chola, slated to be south India’s largest super-premium integrated luxury hotel complex, will have a transformational impact on the tourism landscape of the city and the State of

Tamil Nadu. The LEED Platinum rating is recognition of ITC Grand Chola’s commitment to perform to the highest standards of energy, water and waste efficiency and ITC Hotels’ commitment to continue to provide inspiration to the Green Building movement in India. 100 percent of the electrical energy demands of the hotel will be met through renewable energy sources. Efficient fixtures will reduce the building water use by 35 percent compared to internationally benchmarked luxury hotel standards and 100 percent of the hotel’s waste will be recycled for useful purposes.

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OMO Hotels and Resorts, comprising luxury properties across Asia, The UK and the Caribbean, is continuing its collaboration with MasterCard through the Purchase with Purpose programme. It is encouraging travel who stay at each of their nine hotels and resorts to settle their bill with a MasterCard card as MasterCard will be donating US$30 to various community projects for every transaction made between October 1, 2012 and December 31, 2012. COMO Hotels and Resorts, has supported the MasterCard Purchase with Purpose programme since 2010, and has raised a total of US$ 75,580 to date. In a year, COMO supports a variety of community projects in each of its locations, some of which have been long-term partners.

The beneficiaries for the COMOMasterCard Purchase with Purpose include: St. Mungo’s in London, Goodwill Group Foundation in Bangkok, Maafushi and Guraidhoo School in the Maldives, Raymond Gardiner High School in the Turks and Caicos, Loden Foundation in Bhutan, Bali International Women’s Association as well as Tirta Kumara Kindergarten School in Bali. MasterCard is committed to improving the lives of these underserved communities by empowering and providing access to sustainable livelihoods, in order to create a better future for these women, youths and their communities.

Launched

Indian Housekeeper’s Club, bengaluru Chapter boosts forum

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ndian Housekeepers Club, headquartered in Agra-UP, is a forum of Indian housekeepers of the Hospitality industry. The forum brings together approximately 2,000 professional housekeepers across all major hotel chains in the country. The Bengaluru Chapter of Indian Housekeeper’s Club (IHC) was

launched by GK Shrivastava-National President of Indian Housekeeper’s Club on Oct 11, 2012 at The Chancery Pavilion Hotel. The forum aims to bring together all the senior professionals in this field from across hotel brands in Bengaluru and enable them to network, share knowledge and interact amongst

The Metropolitan Hotel & Spa

Sarovar Hotels

Celebrates 12 Successful Years

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he Metropolitan Hotel & Spa, New Delhi, a member of Great Hotels of the World, celebrated its tremendous achievements and its successful journey so far in the hospitality industry at a glamorous party recently. The glitzy night saw gathering from diplomats to corporate captains to travel and trade veterans (L-R) Kakoli Bannerjee (Associate Sales Head), and Sanzeev who were seen enjoying Bhatia (General Manager, The Metropolitan Hotel & Spa) with the evening and relisha guest. ing flavours from across the world. Guests at the event were event was a sight to behold, industry’s taken on an ‘Exotic Culinary Journey; glitterati soaked in the ambient mood East to West’ with the finest beverages. and made the special occasion more The Garden of Joy, the venue for the memorable.

HHI Group

Plans ` 350Crore Expansion

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HI Group of Hotels is planning to invest ` 350 crore over the next three years on expansion and is in talks with private equity players for raising funds. "We plan to invest ` 350 crore by 2015 on adding 500 rooms. We have land bank," HHI Group of Hotels Chairman and Managing Director D K Jaiswal told PTI in an interview.

"While 40 per cent of the funding would be internal, for the rest 60 per cent we are talking to financial institutions. We are also trying for private equity funds for PE shareholding,

provided they suit our requirement," he added. Jaiswal said that HHI was working on four projects in Patna, Raipur, Indore and Goa. The Goa property is a 180-room upmarket hotel in the prime south of the state and is expected be opened by October next year. "We have earmarked land for the Patna, Raipur and Indore properties.

Each year, we should be able to open one hotel," Jaiswal said. On the group's plans to enter the capital market, he said that current market was not conducive for an initial public offering.

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them. The pre launch event will also see the announcement of the elected housekeepers who have been nominated to join the Bengaluru Chapter as Senior Representatives and Spokespersons and are committed to take forward the growth of the IHC to newer heights in their respective capacity.

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Signs Sarovar Portico in Amritsar Anil Madhok, Managing Director, Sarovar Hotels Pvt. Ltd.

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arovar Hotels & Resorts recently announced the signing of a 50-room Sarovar Portico hotel in Amritsar. The hotel is promoted

by Golden Alliance Hospitalities Pvt. Ltd. and will be operational in 2014. Golden Sarovar Portico is located close to the central business district and tourist attractions of Amritsar. The 50-room hotel will offer all modern facilities including restaurant, bar, banquet hall, meeting room, swimming pool and other amenities at par with international standards.

The signing represents an important link in Sarovar’s development of hotels in culturally rich and spiritually destinations. Commenting on the signing Anil Madhok, Managing Director, Sarovar Hotels Pvt. Ltd. said, “This will be our first hotel in Amritsar and we will cater to the growing number of tourists and pilgrims who visit the city for Golden Temple and the nearby Wagah border."

news & more Marriott International Announces Global Sales Mission 2012

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ith the intention of giving Indian customers a taste of superlative international hospitality experience and to celebrate 85 years of achievement across the globe, Marriott International has announced the ‘India Global Sales Mission – 2012’. Scheduled to take place on 8th October in Delhi, 11th October in Bengaluru and on 12th October in Mumbai, the sales mission will offer its partners the opportunity to consolidate their business planning and meet with senior Marriott hotel representatives from global properties, under one roof.

Speaking about the initiative, Ramesh Daryanani, Regional Director of Global Sales, India, Marriott International, said: "This mission provides customers with a great opportunity to be the first to hear of our new and exciting

Ramesh Daryanani, Regional Director of Global Sales, India, Marriott International

Caesars Plans In India Las Vegas-based Caesars Entertainment plans to open up to 15 hotels in India in a decade and has already initiated talks with around half-a-dozen real estate developers, a top official of Caesars Entertainment said.

IHCL Receives Global Vision Award Indian Hotels Company Limited (IHCL) received the Global Vision Award for 2012 under the Leadership category by USA-based Travel + Leisure (T+L) magazine.

AS

reported

Saket Hospitality to sell Hilton Garden Inn New Delhi Saket Courtyard Hospitalty has put the Hilton Garden Inn New Delhi/Saket Hotel its only operational property with a Hilton association, on the block, according to sources. Saket is the Joint Venture (JV) between DLF Hotel Holdings Ltd, and Robert Vadra, an entrepreneur married to Priyanka Gandhi.

GTDC Plans Hotels Facelift The Gujarat Tourism Development Corporation (GTDC) is planning to revamp the infrastructure of its hotels and resorts. It expects to upgrade over 15 of its hotels to three-star category in order to attract more tourists to various spots in Gujarat.

Noor-Us-Sabah Palace to Add 100 Rooms Recently a capital expenditure of ` 50 crore was approved for the expansion of WelcomHeritage Noor-Us-Sabah Palace, Tx hospitality

hotel destinations, fabulous offers and serves as a platform to consolidate business and discuss new opportunities."

The mission will see the presence of Marriott International officials such as Stephanie C. Linnartz, Global Officer (Sales and Revenue Management); David N. Townshend, (Senior Vice President - Global Sales); Neelima Chopra (Chief Sales and Marketing Officer for the Asia Pacific); Rajeev Menon (Area Vice- President - India, Maldives, Malaysia & Australia); John Woolley (Area Director of Sales & Marketing – India, Malaysia, Maldives Marriott International) along with other senior executives. It will allow the officials to connect with over 2000 customers across India and to personally thank them for their continued loyalty and partnership.

Bhopal. The expansion will include adding 100 rooms, including 20 luxury suites.

Starbucks to Open First Store in India Seattle-based coffee chain Starbucks will open its first store in India in South Mumbai by the end of next month. The company will open its first café in Delhi only early next year, instead of the earlier planned end of 2012.

Jupiter Capital Launches Luxury Brand Jupiter Capital has launched the Niraamaya brand of luxurious properties at a function held at flagship Surya Samudra Kovalam resort, which will include five properties across South India along with its floating retreat Kanaloa, a 150-feet luxury yacht cruising Mediterranean waters.

E-booking website for Rajasthan's Heritage Hotels Aapno.com is being launched this November as a dedicated website for 150 heritage properties that are also the members of Indian Heritage Hotels Association (IHHA) in Rajasthan.

MTDC to Conduct Bollywood Tours The Maharashtra Tourism Development Corporation (MTDC) will organise Bollywood tours in Mumbai in November this year, giving an opportunity to Bollywood enthusiasts to witness film shoots.

Parvez Dewan to replace RH Khwaja Parvez Dewan, IAS, will replace Rajen Habib Khwaja as Secretary - Tourism, Government of India. A 1977-batch IAS of Jammu & Kashmir (J&K) cadre, Dewan will assume office from first week of October 2012 in the Ministry of Tourism.

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47th Annual FHRAI

Infrastructure status to Hotel Industry on the cards

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he inaugural session of 47th Annual FHRAI (Federation of Hotel & Restaurant Associations of India) gave the industry a reason to cheer recently.

Honourable Union Minister of Tourism, Subodh Kant Sahai promised that he would help the industry in acquiring the much-required ‘infrastructure’ industry status. Much to the delight of a full house (more than 800 members attended at the Convention), Sahai said, “I have met the Honourable Union Finance Minister, P. Chidambaram recently and have raised the issue of granting infrastructure status to the Hotel and Restaurant industry. I have also been discussing this with the Infrastructure Committee and promise that the anomalies present in the current status of infrastructure to (Left to right) Vivek Nair, Vice Chairman & MD, Leela Group of Hotels and the industry will be removed.” The Chief Guest at the the Chairman of Convention Organising Committee, Honourable Union Minister of Tourism, Guest of Honour Shri Subodh Kant Sahai, Kamlesh inaugural session, Bharat Vir Wanchoo, the Governor of Goa said, “Employment generation is a most critical Barot, President - FHRAI, Chief Guest at the inaugural session, His Excellency Shri Bharat Vir Wanchoo, Honourable Governor of Goa, Ghassan part of our country’s priorities. The growth of tourAidi, President of International Hotel & Restaurant Association (IHRA), ism will help generating more employment. There are and Shri Samuel Matthews, Secretary, Ministry of Tourism – Goa during seven states, including Goa, where tourism is growing the 47th Annual FHRAI Convention at The Leela, Goa. rapidly. I wish the FHRAI Convention generates more ideas to propel the growth of tourism in India.”

‘Employment Generation: Engine of Inclusive Growth’ was FHRAI has been demanding infrastructure status for the held at The Leela in Goa. Also present at the inaugural were, industry. The industry is highly capital intensive, with large Anil Kumar, Minister of Tourism – Kerala, sunk costs and long gestation periods. The steady increase in P. Rajavelu, Minister of Tourism - Puducherry, Samuel Matborrowing costs, over the past few years, is not only underthews, Secretary, Ministry of Tourism - Goa, Ghassan Aidi, mining the financial viability of individual projects across the President of International Hotel & Restaurant Association country, but is clouding the investment horizon for the entire (IHRA), Kamlesh Barot, President - FHRAI, Shyama Raju, sector. The tourism industry, earns valuable foreign exchange Vice President - FHRAI and Vivek Nair, Vice Chairman and for the economy and is a significant contributor to the MD, Leela Group of Hotels and the Chairman of Convention national GDP. The theme of the three-day Convention was Organising Committee.

FHRAI

Joins International Hospitality Associations

(L-R) HFTP Global Vice President R.P. Rama, Kamlesh Barot, President FHRAI and HFTP CEO Frank Wolfe while signing the MOU regarding FHRAI-HFTP India partnership at FHRAI Goa Convention, Goa, 2012

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he apex hospitality industry body, Federation of Hotel & Restaurant Associations of India (FHRAI) has signed four Memorandum of Understandings (MoUs) with its Tx hospitality

international counterparts, spanning in the USA, Europe, Middle East, the UK, China and UNWTO fostering a new relationship between the Indian and foreign hoteliers to exchange expertise and fraternity strategy evolution.

The international associations including the Hospitality Financial and Technology Professionals (HFTP), the Asian American Hotel Owners Association (AAHOA), the International Hotel & Restaurant Association (IH&RA), United Nations World Tourism Organisation (UNWTO) and American Hotel & Lodging Educational Institute (AHLEI) were present at the recently held 47th Annual FHRAI Convention in Goa. FHRAI adopted IH&RA’s iconic programme, Evolution (Global sustainability management platform) for its members in India. FHRAI has become the first Association in India adopting this exclusive programme that was adopted by thousands of hoteliers worldwide.

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Awards &

Accolades

Capt. CP Krishnan Nair

 Honoured with a Louis XIII

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incent Géré, Director of Remy Martin Estates and Oenology, honoured Captain CP Krishnan Nair, Chairman, The Leela Palaces, Hotels and Resorts by presenting him customised Louis XIII miniature with the initials of Capt. Nair as a token of gratitude, for his consistent support and cooperation. Vivek Nair, Vice Chairman and Managing Director, The Leela Group, Aishwarya Nair, Corporate Food & Wine Consultant, The Leela Group, Rukn Luthra, Managing Director, Remy Cointreau - Indian sub-continent and Gulf, and Vincent Cleme, Louis XIII Brand Ambassador - India, were also present on the occasion.

 Honoured by Travel and Tour Operators Nationwide

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hri Prithviraj Chauhan, Chief Minister of Maharashtra, presented The Indian Association of Tour Operators (IATO) Hall of Fame award to hotelier and visionary, Capt. CP Krishnan Nair, Chairman of The Leela Palaces, Hotels and Resorts, for his invaluable contribution to the tourism industry. The award was conferred at the 28th IATO Annual Convention held at NCPA, Nariman Point, Mumbai, before industry stalwarts including Deputy Chief Minister of Maharashtra, Ajit Anantrao Pawar, Tourism Minister of Maharashtra, Chhagan Bhujbal, Minister of Maharashtra State for Tourism, Ranjit Kamble Minister of Bihar state for Tourism, Sunil Kumar and President of IATO, Subhash Goyal.

Taj Group

Receives Leadership Award

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dding another feather to its cap, the Taj Group of Hotels has been given Global Vision Awards under the Leadership category

by US-based “Travel + Leisure” magazine (T+L’s 2012 Global Vision Awards). The group was awarded for its efforts towards responsible tourism and commitment to sustain livelihoods in the places where it operates. Says Mr. Raymond N. Bickson, MD & CEO, Indian Hotels Company Limited, “The Tata Group has always held that what comes from the society, must, in reasonable measure, go back to it. The Taj is proud to be a part of this legacy, and is deeply committed to serve the community.

We recognise that the community is not just another stakeholder in our businesses, but serving the community, especially the underprivileged sections, is central to our core values.

We further believe that serving people in the form of corporate volunteering has positive spinoffs by way of reviving a sense of bonding and the spirit of learning in our employees.”

(Reena Batra)

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The Imperial

Dr. Jyotsna Suri

Receives ‘International Gold Star For Quality Award’

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n recognition of outstanding commitment to quality and excellence, The Imperial has been bestowed with International Gold Star for Quality Award at the 37th International Star Quality Convention Geneva 2012 held recently. The award is in the realm of Customer satisfaction, Leadership, Innovation and Prestige as established in the QC100 TQM Model, part of the annual program of B.I.D., Business Initiative Directions Awards, designed to Vijay Wanchoo, Sr. Executive Vice President & GM, The Imperecognise the prestige of rial, (centre) receiving the BID quality award the outstanding companies, organisations, and businessmen in the business world. The with leaders from different business award was received by Vijay Wanchoo, fields, professionals from the worlds of Senior Executive Vice President & Geneconomics, the arts and corporate imeral Manager, The Imperial, New Delhi, age, quality experts, as well as academic and the ceremony was attended by personalities and representatives from companies from 74 countries, together the diplomatic corporations.

Under One Roof Consultants

Dr. Jyotsna Suri, Chairperson and Managing Director, The Lalit Suri Hospitality Group

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r. Jyotsna Suri, Chairperson and Managing Director, The Lalit Suri Hospitality Group, was recently honoured with the ‘Most Powerful Woman Award’ by Business Today. This marks the third time that Dr. Suri has featured in this definitive list of businesswomen that have left an indelible mark on the Indian business world with their leadership.

Taj Falaknuma Palace

Win Award For Best Hospitality Consulting House

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nder One Roof Hotel Consultants bagged the ‘The Most preferred Indian Restaurant Consultant of the year 2012’, for the second time in a row at the Indian Restaurant Awards 2012, organised by Franchise India. With over 15 years of experience in the consulting and setting up hotels and restaurants, and over 700 successfully commissioned restaurants and 100 hotels, Under One Roof Manu and Sonia Mohindra receiving the Award for takes this award for a second Best Indian Restaurant Consultants 2012 year on the trot. The award was received by the directors of the compaDelhi) for ‘Restaurant With Most Preny, Manu and Sonia Mohindra. Several ferred Designed Interiors’; Nik Baker’s of Under One Roof’s projects also took (Chandigarh) for ‘Most Preferred Bakhome top honours: Rang de Basanti ery and Confectionery’; Ohri’s (HyderaDhaba (South Extension, New Delhi) bad) for ‘Most Preferred Southern for ‘Most Creative Concept Restaurant Region Restaurant’; and Underdoggs of the year 2012’; Harem Meeza (New (New Delhi) for ‘Best Restro-Pub’.

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Conferred with Most Powerful Woman Award

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Bags Conde Nast Traveller Readers Awards

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aj Falaknuma Palace, Hyderabad famed for its royal hospitality has bagged the prestigious Conde Nast Traveller Readers Awards in the Overseas Leisure Hotels (Asia and Indian subcontinent) category for the second time in a row. Taj Mahal Palace, Mumbai was at No. 3 for the Jade Room at Taj Overseas Business Falaknuma Palace Hotels category followed by Taj Rambagh Palace at No. 16 under the Overseas Leisure Hotels (Asia and the Indian Subcontinent).

F&B

news Nilgai Foods

Food Ingredients India

Opens its New Outpost at Lokhandwala, Andheri

Global Food Processors Converge

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he seventh edition of Food ingredients India — the country’s premier food processing exhibition — saw participation by global and Indian suppliers of exclusive and innovative ingredients that go into the making of food products.

The three-day expo was inaugurated at the Bombay Convention & Exhibition Center. The expo was unveiled by Sanjeev Khaira, MD & Country Head, UBM India.

Speaking at the event Khaira said, “Food processing industry is the fifth largest in India in terms of consumption, production, export and expected growth.

The sector is one of the fastest growing divisions of the food

industry and is all set to attract investments to the tune of US$33 billion in the next ten years. The expo will facilitate interface between international and domestic players, create unlimited possibilities for long-term partnerships and encourage knowledge sharing that will support the industry in its growth phase.”

ilgai Foods, a company that operates an international gourmet cuisine café chain under the brand name PICO, launched a new outlet in the city at Lokhandwala, Andheri (West) recently. Pico Express is an innovative concept specifically designed to meet the increasing demand for ‘on the go’ superior quality food and is the natural progression to the successful café brand PICO. Crafted for the busy urban citizen, the outlets of Pico Express offer fresh and healthy food that can be relished by those on the go through their busy schedules.

The Pico Express concept has well established itself with outlets across various prominent locations in the city and has plans to open more such outlets.

Alchemist Foods

Launches 'How Abt Chicken Today'

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lchemist Foods, a fully owned subsidiary of the Alchemist Group currently operate four commercial broiler farms, recently entered the segment of quick service restaurants under the name of “How Abt Chicken Today”, an Indian restaurant with a wide guilt-free menu,

where the flavours, ingredients and concept are all Indian and the interiors are bright, slick and cheerful. Alchemist Foods also very recently ventured into the beverage category by launching Chatime, the world’s biggest bubble tea brand, from Taiwan, in India.

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Wrigley’s Orbit® & IDA

starts the National Oral Health Programme

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rigley’s Orbit®, the sugar-free chewing gum, and the Indian Dental Association (IDA) joined hands to launch the National Oral Health Programme which is aimed to provide easy access to oral health for all. While unveiling the card at the World Dental Show held in Mumbai, Orbit®’s brand-ambassador and Bollywood actress, Deepika Padukone said, “For all of us who are always juggling busy schedules, Oral Care on the go is the best solution.”

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The Lalit Suri Hospitality Group

Frontier Biscuits

Oktoberfest Inauguration

adds ‘No Added Sugar’ Biscuits

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cheerful Cord Meier-Klodt, Deputy Chief of Mission & Head of Economic and Global Affairs and Acting Ambassador, germany, declared The Lalit Oktoberfest open following the age-old German custom of ‘Tapping the beer barrel’, where a tap needs to be hammered into a huge beer barrel and then opened to let the beer flow freely from it. Raising a toast to the occasion and the gathering along with Divya Suri Singh, Executive Director, The Lalit Suri Hospitality Group, Klodt maintained that it was an experience that made him feel much closer to home in Hamburg, Germany.

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Cord Meier-Klodt, Deputy Chief of Mission & Head of Economic and Global Affairs and Acting Ambassador, Germany addressing the cheering crowd at the Oktoberfest

Indian Culinary Forum

n keeping with its tradition of quality-driven innovation, Frontier Biscuits has announced its new range of ‘No Added Sugar’ biscuits. These biscuits will be available in three delicious flavours, namely — Oat N’ Nuts, Oat N’ Coconut & Oat N’ Milk, in packages weighing 150 gm. With the introduction of their new ‘No Added Sugar’ range, it hopes to cater to all the health conscious customers, as well as those who have to control sugar intake due to diabetes or other sugar related problems.

South Asian Hospitality Service

To Host 9th Annual International Chef Awards

Brings the first “Muffin Break” Café to India

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n exciting gastronomic race with trotting chefs against one another is all set to bent a benchmark over the last edition of “International Chef Awards”. Gear up for 9th Annual International Chef Awards 2012, hosted

by Indian Culinary Forum in association with the apex body, the Indian Federation of Culinary Associations & World Association of Chef Societies. In an effort to put the country on the international forefront, these awards will involve every aspect of culinary enthusiasts and art aficionados to share a passion for food, art and entertainment. The ‘International Chef Day’- Chef Awards 2012 will embark on 19th November 2012 at Hotel Ashok. Chef Devender Kumar, President, Indian Culinary Forum, says, “International Chefs Day-Chef Awards’ has been marked as a special occasion to accredit a chef as an artist. The idea is to create awareness for the profession of chefs who have renowned name in hospitality sector and have set remarkable standards in the art of cooking.”

(Reena Batra) Tx hospitality

uffin Break, a wellestablished and trusted Australian wholesome brand, forays into India with its first flagship cafe to be opened in New Delhi in GKII M Block Market.

Muffin Break, a unique bakery café and a market leader in its niche; offers a vast range of products that are freshly baked and prepared on site every day. Parvin Juneja, Chief Executive of South Asian Food & Hospitality Pvt. Ltd., adds, “We are proud to open the first “Muffin Break” cafe in India and with this, we believe to swirl the taste buds of the muffin lovers. Also, with our past experience of providing the high quality food products, we plan to further open more such bakeries catering to the interests of muffin and coffee lovers in India.” Speaking on the opening of their flagship café in India, Foodco Executive Director Robert, says, “We’re truly pleased to be partnered with South Asian Hospitality Service, an organization who has been in the Indian hospitality industry for over a decade now. Their experience coupled with Muffin Break’s unique brand strength and product offering will deliver Indian consumers with India’s best bakery and coffee products.“

13 november-december 2012

F&B

news Harem

Panchkula

Opens as ‘Harem

Gets India's First Domestic Fried Meeza’ Chicken Outlet

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angs Fried Chicken, a Chennaibased QSR chain currently operating 35 outlets including 22 franchisees, has introduced its exclusive food outlet launch at Panchkula (DSS 262, Sector -20, Haryana). The newly launched restaurant is spread over 1000 square feet situated at Sector -20, Panchkula, On this occasion, Asvin Simon, Director, Bangs opined, "Panchkula a satellite city of the Union Territory of Chandigarh and is part of Chandigarh Capital Region is considered, the heaven for lovers of food. The Indian food and beverages market is expanding rapidly and is projected to grow at a compound annual growth rate (CAGR) of about 7.5 percent during 2009-13 and would touch US$ 330 billion by 2013. The food retail industry, currently at US$ 70 billion is predicted to grow more than double to US$ 150 billion by 2025.

India's food retail industry is poised for

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exponential growth and the fast food market is growing at an annual rate of 25-30 percent.”

arem, located in Garden of 5 Senses, New Delhi, has been launched as Harem Meeza. Inspired by Ibn Batuta’s journeys captured in the book Rihla, Harem Meeza is the culmination of experience, expertise and the desire to bring all within the ambit of great hospitality. Inspired by his quest, Harem Meeza is a culinary journey covering North Africa, Mediterranean, Middle East, and India, with a strong emphasis on Indo-Middle Eastern cuisine.

Domino’s Pizza

Copper Chimney

Opens 500th store in India D

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umbai’s legendary restaurant, Copper Chimney, has now opened its doors in Pune. Serving cuisines from the North West Frontier Province and Northern India, Copper Chimney has been India’s foremost culinary landmark for four decades and continues to set new industry standards and benchmarks in Indian cuisine and hospitality. Signature dishes that have been created by ustads or Master Chefs, using fragrant herbs and exotic spices, over four decades ago are still the mainstay of the menu. The restaurant also features a show kitchen, allowing diners to enjoy a view of their meals being prepared in front of them.

omino’s Pizza, India’s Pizza Delivery Expert and market leader in the organized pizzas home delivery segment inaugurated the 500th store at Rajinder Nagar, Delhi recently. The landmark store was inaugurated by Mr. Shyam S. Bhartia, Chairman and Mr. Hari S Bhartia, CoChairman, Jubilant FoodWorks in presence of Mr. Richard Allison, Executive Vice-President Domino’s Pizza International. In the last few years Domino’s Pizza has not only aggressively expanded its footprint, but also has been focused on winning more customer hearts across India through its tasty Pizza offerings, unmatched delivery promise

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HEMANT RAWAT

Now in Pune

and warm customer service approach.

Little wonder then that Domino’s India operations is the fastest growing operations in the Domino’s global system. The company also continues to be market leaders in the organized pizza market with a 55 percent market share (as per Euro monitor 2012 report) and 70 percent+ share in the Pizza home delivery segment in India.

14 november-december 2012

Travel Related TRN Marketing

Hosts AMA Waterways in India

HEMANT RAWAT

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ith its successful operations in Europe, AMA Waterways is all set to sail with Indians on board. TRN Marketing is proud to market with AMA and launch luxury cruising in India. Co-owner, AMA, Kristin Karst says, “AMA is celebrating its 10th anniversary. We had a great time in the beautiful city of Agra, then Mumbai.

My husband and I have been working in 14 countries and now we have touched the Indian market and we feel that we would have wonderful guests.

Our company has a family ownership of six people, James Murphy and daughter Susan, Louise Tandy and father Geoff McGeary, me and my husband Rudi Schreiner, the President.

When we receive guests onboard, we make them feel very comfortable. They can explore the city and get back on the ship. We try to show the scenic beauty of Europe and there can be no other way than to explore through AMA. Our cruise liners are Amaprima and Amacerto, Amaverde and Amabella, Amalyra, Amadolce and Amadante, Amacello, Amavida, Amakatarina,

Amalotus, and Zambezi Queen.”

“I was in India 29 years back; my excitement is to design new ships as I am an architect, whereas my wife, Kristin takes care of filling them,” says Rudi Karst. “Our Award-winning river cruise line has a fleet of 15 custom-designed vessels in Europe, Russia, Vietnam, Cambodia and Africa. We provide innovative luxurious ship designs featuring French balconies, premium stateroom amenities, multiple dining venues, complimentary Internet & Infotainment System with Hollywood movies and personalised service.”

AMA Waterways brings exciting new itineraries for 2013, exploring the Seine in France and the Douro in Portugal. One can join in the great waterways of Europe, Russia, Africa or the storied Mekong River in Vietnam and Cambodia, and get the experience of a lifetime with an AMA-Waterways river cruise vacation. Kristin explains, “You have a completely different experience with AMA that begins from the moment you step on board. You are greeted by courteous, professional

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crew who welcome you with a glass of champagne followed by an introduction with the expert Cruise Manager who is chosen specifically for his or her professionalism, expertise and personality. They’ll be with you every step of the way, even on your pre-cruise or post-cruise land programme!”

In Europe, AMA Waterways has a wide selection of complimentary amenities such as Internet access, meals, wine, beer, sodas, bottled water, specialty coffees and teas throughout the cruise. Passengers can also use AMA Waterways' fleet of bicycles. “You can even indulge in a relaxing massage with expert masseuse and beauty therapist during your cruise. The Massage, Beauty and Hair Salon offer a variety of treatments. A well-equipped Fitness Center is also available featuring a sauna on select ships. A heated whirlpool or swimming pool is also available. You can enjoy the scenic locations and plan your cruise the way you want. The rest you can leave it to us,” adds Kristin.

(Reena Batra)

15 november-december 2012

Travel Related Brand USA

A New Tourism Marketing Entity U

HEMANT RAWAT

nited States of America opened its doors to the world with a new tourism marketing entity, Brand USA through its first-ever travel mission in September 2012 in India.

The mission comprised 50 delegates representing 35 US destinations and companies. This is the sixth travel trade mission from the United States to promote the tourism in the Indian market. Established by Travel Promotion Act in 2010, the company aims to promote United States as a premier travel destination to explore the boundless opportunities in term of business and leisure. It began its operations in May 2011 and has partnered with the travel industry to maximise the social and economic benefits of travel.

The US delegates got to meet travel agents, airline representative, tour operators and the travel trade media. Apart from that, the highlight of the event was to give a sneak preview of the tourism opportunities in the USA. Brand USA highlighted itself as a fresh destination, with an intention to promote it as the world’s leading tourism destination.

Jay Gray, Vice President, Partnership Development, Brand USA leads the sales mission. Gray says, “This is the sixth and largest mission to India and we thank our travel industry partners for their overwhelming support.

India is an important market for the

USA and we plan to open a Brand USA office in the next several months.”

Paul Cerula, Chief Business Development Officer, Brand USA, adds, “India is one of the key markets for us. With a number of Indians traveling to the United States growing from 309,000 in 2004 to 660,000 in 2011, it has showed an impressive 115 percent growth in travel during that time. We are hopeful of generating nearly 1.3 million arrivals from India in 2016 and by bringing this largest ever delegation of US travel representatives, shows our commitment towards achieving this

goal.”

Caroline Beteta, interim CEO and Chair-Elect of Brand USA, says, “Brand, USA is a unique marketing initiative which encourages international travelers to experience the infinite experiences that our country has to offer. With President Obama recognising tourism as an important sector of the US economy, we are hopeful of maximising our nation’s potential as a leading tourist destination for Indian travelers.”

Royal Caribbean

To Spirited News

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oyal Caribbean International’s Legend of the Seas returned to Singapore for her sixth consecutive season this October to offer a mix of popular and new Southeast Asian itineraries from Singapore. Starting from October 31, 2012 till April 5, 2013, Royal Caribbean International will be offering a wide variety of distinct itineraries ranging from two to seven nights sailing to Malacca, Penang, Kuala Lumpur, Langkawi and Kota Kinabalu in Malaysia; Bangkok, Ko Samui

& Phuket in Thailand; Puerto Princesa in Philippines and Bandar Seri Begawan in Brunei. Highlights of this season include the five night festive cruises for Christmas and New Year and the new sevenNight Borneo Explorer Cruise to exotic Kota Kinabalu and Bandar Seri Begawan.

Onboard the feature-packed Legend of the Seas, vacationers can look forward to an ocean of entertainment and relaxation choices for the whole family.

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16 november-december 2012

(Reena Batra)

Goibibo

TfL & VisitBritain

Introduces VIP services at Airports

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oibibo.com, the fastest online travel website in India has launched its VIP programme wherein travellers who book on the portal enjoy a personalised treatment on their arrival along with a free ride to their destination. Upon arrival, Goibibo members get a special concierge service. Says Sanjay Bhasin, MD of Goibibo.com: “Our customers are our superstars. Rather than investing in a Bollywood star for endorsements, we believe in investing behind making our travelers feel special. Goibibo’s VIP service has been born out of this philosophy.” You have to book your flight ticket with Goibibo and use promotion code FLYVIP, check your email and take a print out of your cab confirmation, and enjoy a free cab transfer.

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ransport for London (TfL) has appointed VisitBritain, the national tourism agency, as their management agent for the promotion and distribution of the Visitor Oyster card internationally. VisitBritain will act as the single point of contact for all distribution partners and for the sale of the highly popular transport smartcard to trade partners outside of London. The partnership means inbound visitors will be able to have their Oyster card ready to go prior to arriving in London, reducing queues at airport ticket halls and London Underground stations. Julie Dixon, Head of Marketing Services, TfL, said: “Since its introduction, Oyster has offered our customers a cheaper, faster and more efficient way of paying for travel across London’s transport network."

American Express

Wego

Becomes the First Indian Multilingual Travel Site

Global Travel Card Simplifies Travel

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Partner for Visitor Oyster Card

merican Express recently announced the launch of the new prepaid American Express GlobalTravel Card, which combines the convenience of using a prepaid card overseas with the safety and security of American Express Travellers Cheques. The Card sets a new benchmark in prepaid travel cards, providing a truly global value proposition for Indians travelling overseas with anytime emergency assistance and exceptional shopping, dining and travel offers — with no hidden fees.

The American Express GlobalTravel Card is a reloadable prepaid travel card available in three currencies - US Dollar, Euro and Pound Sterling.

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ego, Asia Pacific’s leading travel metasearch site, has announced 11 different language versions of its customised Wego.co.in, dedicated to the needs of Indian travellers from all states. They can now compare flights from over 600 airlines and 350,000 accommodation options in Tamil, Telugu, Kanada, Gujrati, Punjabi, Hindi, Marathi, Oriya, Malayalam, Bengali and others as well as in English to find the travel options. Jackson Fernandez, General Manager for Wego India, commented: “Our intent has always been to provide our customers with the best travel options in a format that is easily consumable and intuitive. It’s great to see that we are meeting the needs of people across all regions. They have

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Jackson Fernandez, General Manager for Wego India

varied travel plans and tastes that we are delighted to find are being explored fully through the site.”

17 november-december 2012

International

news

Sirio Ristorante

To Open At The Pierre

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he Maccioni Group and The Pierre, A Taj Hotel, New York will open Sirio Ristorante New York. The restaurant, named after legendary restaurateur Sirio Maccioni and designed by Adam D. Tihany, will be the sister restaurant to Sirio Ristorante at the Aria Resort & Casino in Las Vegas, and part of the Maccioni Group of restaurants that includes Le Cirque and Circo. Sirio is no stranger to The Pierre, A Taj Hotel, as the hotel is where he opened La Forêt lounge, restaurant and nightclub in 1972 and directed their operations for two years, just prior to opening Le Cirque in 1974. One of Manhattan’s most beloved restaurateurs, Sirio Maccioni has been an integral figure in New York hospitality for nearly half a century.

Along the way, he has helped launch the careers of many illustrious chefs including Daniel Boulud and Jacques Torres. Sirio’s boundless passion and energy for life has been the driving force behind the success of Le Cirque and his family’s ever-expanding global restaurant group. “Sirio Ristorante is my chance to offer diners an opportunity to experience the cuisine that my family and I enjoy while dining out throughout Italy,” said Sirio Maccioni. “I’m looking

forward to returning to The Pierre and sharing this part of my heritage with New Yorkers and visitors alike.”

Marriott Executive Apartments

Strengthens Its Position In China

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arriott International recently announced the opening of the 220-apartment The Imperial Mansion, Beijing - Marriott Executive Apartments. This is Marriott International’s (NYSE:MAR) fifth extended stay property in China, showing great support and commitment for the brand, and is located within the capital city’s busy central business and leisure district, next door of the Forbidden City, the world’s largest imperial palace. “Designed for extended stay travelers, Marriott Executive Apartments

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offers the convenience of a five-star, full-service hotel with the space, ambience and privacy of residential living to enable a comfortable stay while living away from home,” said Simon Cooper, President and Managing Director of Marriott International Asia Pacific. “We are pleased that the popularity of the Marriott Executive Apartments brand in China continues to grow, and we are delighted to be opening this flagship apartment in Beijing with our great partner Beijing Tourism Group, in this iconic location.”

18 november-december 2012

Multi-Destination Promotion

With Guangdong, Hong Kong and Macau

The multi-destination promotion organised by the Tourism Administration of Guangdong Province, Hong Kong Tourism Board and Macau Government Tourist Office at New Delhi

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t recent a multi-destination promotion organised by the Tourism Administration of Guangdong Province (GDPTA), Hong Kong Tourism Board (HKTB) and Macau Government Tourist Office (MGTO) at Taj Palace Hotel, New Delhi, traders were invited to witness a promotion of all three cities. The promotion, aimed at developing new visitor sources and attracting Indian visitors to these destinations to diversify the tourist market, was initiated in Chennai, then moved to Mumbai and concluded in the capital.

The event started with a brief introduction to the destinations, followed by a presentation showcasing all three cities, including their unique tourist attractions and promotion activities coorganised with Tourism Administration of Guangzhou Municipality, Zhongshan Municipal Tourism Bureau and Shenzhen Municipal Bureau of Culture, Sports and Tourism. Eminent speakers at the event included Mei Qi Jie, Deputy Director General (GDPTA), Patrick Kwok, General Manager of Business Development (HKTB), and João Man-

uel Costa Antunes, Director (MGTO).

Speaking on the occasion, Mei Qi Jie said, “We are aware that India boasts of its rich cultural heritage. It is certainly a fascinating tourist destination for 100 million Cantonese.” He also expressed that he looked forward to welcoming Indian visitors to spend their holidays in Guangdong and mentioned, “The Tourism Administration of Guangdong Province will begin to attach great importance to the development of leisure industry. We welcome Indian visitors to spend their holidays in Guangdong and experience the leisure facility.”

Promoting his destination Kwok said, “If you want a holiday that gives a hint of culture and entertainment, Hong Kong is the perfect gateway. An ideal base for making excursions to Guangdong and Macau, it is renowned as Asia’s World City. Hong Kong offers experiences galore with its unique fusion of Eastern and Western cultures, colourful festive celebrations, stunning harbor and year-round calendar of mega events.” He further added, “Visitors can benefit by getting the interna-

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tional setting along with a cosmopolitan lifestyle, by getting acquainted with the tourism offerings of Guangdong and Macau. They will have a unique multi-dimensional experience. And with the 144-hour Convenient Group Visa to Guangdong, visitors can enjoy great ease traveling to the province. This visa is applicable to groups in large numbers. It is not valid to a single person however. The more, the better.”

Antunes stated that Macau had always attached importance to the Indian market and that the Macau Government Tourist Office co-organised the joint tourism promotion event in India with Guangdong and Hong Kong for the first time to promote travel itineraries. “It not only benefits Macau tourism development, but also strengthens regional tourism, bringing long-term profits to the entire Pearl River Delta Region as a travel zone. It also manifests the advantage of complementary resources among Guangdong, Hong Kong and Macau, maturing the cooperation among the three regions,” he concluded.

–Reena Batra

19 november-december 2012

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Dwarka’s gastronomical paradise D

warka people need not travel out of the sub-city to get the food of their choice. They can drool over Drool Kitchen, conceptualised by Rajan Sethi, Director, 4RS Hospitality Pvt Ltd. It was recently launched as a retro-bar and saw eminent guests such as Rahul Jain, Mansi & Vishal, Vineet Malhotra, Chetnya Nanda and many other, attending the event. Located just below the metro station of Sector 10, this multi-cuisine restaurant can be easily accessed by anyone looking for a decent meal with a flamboyant ambience.

“Drool Kitchen has been conceived to fill the huge void in Dwarka’s dining culture by encapsulating global flavours,” says Rajan Sethi, as he explains his vision. “Dwarka, being the most organised sub-city of Delhi, lacked that buzz. We saw the need of offering ‘Global’ delicacies, and thus we take great pride in serving food, which has exquisite flavour and texture.

We aim to fuse classic and modern techniques of cooking that would suit the local and global palette.” Talking a little about the cuisine Sethi adds, “The carefully planned menu offers inspired selections from the global fare.

Each one of them creates a balance of taste and flavor that satiates the palette and cater to the varied dining preferences. The comprehensive range covers Indian, Chinese, Continental and Italian fares. It’s perfect for families, friends and even corporate dining.”

Chef Nishant Choubey

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Drool has a staff of the finest chefs from Australia who have a great experience in pleasing people’s palettes and make sure the dishes are well prepared. The chef-in-charge of Drool, Dheeraj Mangothra, especially flow from Australia to give a difference to the dining experience, says,' The menu is tailored to satisfy our patron’s every gastronomical craving.

It feels wonderful to deliver the food as per the guest’s choice that suits his taste buds. At the same time, it is very important to give meals that are value for money. I am delighted to receive the opportunity to manage the kitchen at Drool where I can experiment with food combination and give the best to people. Rajan gave me a free hand so I could come up with the best.”

You can start off with a plate of dimsums with three different varieties of sauces — lemon ginger, jaggery chili or tomato sauce. If you love seafood, try the Prawn Fresh Coriander Dimsums. And those looking for something vegetarian can enjoy Spinach And Corn Dimsums. Or you can enjoy a scrumptious Indian meal of a vegetable dish and pulses along with condiments like rotis or rice. Then there’s the Rara Gosh or the Paneer Khurchan if you’re looking for variety. And if you’re looking for something Italian, the pizzas are worth a try. There’s a variety of pizza crusts, freshly baked in an Australian oven, topped in Mediterranean, Indian and Mexican styles that simply melt in your mouth — the Mediterranean pizza has bell pepper, onions, drifts of balsamic and garlic, while the Pizza Romano has seafood, roma tomatoes, olives and chilli flakes. For the complete continental cuisine there’s the Charmula Crusted Fish with whipped potato, pure puree and caper nage or the Corn Fed Field Chicken that’s stuffed with mushroom, cheese, red wine glaze. Simply succulent!

Then close this perfect meal with a sweet delight comprising Tiramisu or a scrumptious chocolate mud cake. Take your pick or dig into all of them with all your heart. And the staff at Drool is equally pleased to serve and honour the guests giving them memories of a lifetime. Drool is definitely worth a visit!

(Reena Batra)

20 november-december 2012

Taj Hotels and Palaces

Celebrates Banaras in an exquisite showcase

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India's leading contemporary artists, Rupika Chawla, art conservator, author and leading columnist, Sunanda Tharoor, entrepreneur, Niamat Bakshi, leading lawyer , Chikki Sarkar, publisher, Penguin India and Shivani Wazir Pasricha, former Miss India and media personality added poise to the event by walking the ramp. Later the staff of the Taj group were also seen walking the ramp in Banarsi sarees with finesse and élan. The evening ended with a satvic Indian meal catered by the eminent servers of the Taj Hotel.

–Reena Batra

HEMANT RAWAT

n evening of beauty and grace was witnessed by the capital recently. A medley of fashion and authenticity was showcased in the exquisite collection of sarees and jewellery by Taj Khazana at the Taj Palace, New Delhi.

Fashion connoisseurs witnessed the grandeur celebration over cocktails and dinner. The evening was not just another ramp walk showing ladies dressed in minimalisitic clothing; they were all draped with authentic silk Banaras sarees that added to their poise and charm.

Banaras is also the oldest living city in the world. And to pay a tribute to the heritage city, Taj Khazana, from the Taj group joined hands with Zoya, the diamond boutique of Tata to present Banaras.

Taj is synonymous with the country’s legacy of culture. The Taj Hotels handloom weaver’s project in Varanasi initiated the project to support livelihood of weavers and their families.

This involved weaving beautifully hand-crafted sarees for the women staff of the Taj group of luxury hotels. It then took the shape of providing market access through Taj Khazana.

The evening begun with a symphony of music with the Ganga arti on the stage along with a vibrant dance performance by eminent artists.

It was followed by a speech from Ms. Sarita Hegde Roy, COO – Taj Khazana. She mentions, “Taj Khazana creates collections that appeal the contemporary class assuring the authentic form is restored at its best. Its revival collection has been displayed in all major cities and all Khazana stores. Even after six years, we can assert the livelihood of weavers has been resurrected.”

The much-appreciated speech was followed by a ramp walk by models displaying the eminent art. They displayed the Banaras collection

by Zoya which had statement pieces made using materials and techniques rarely used before.

The collection has 22 karat yellow gold polkis, diamond and exquisite stones such as malachite, turquoise and pink opals in conjunction with techniques like Partaj, Chitai and intricate Banarasi Meenakari. The chandelier earrings ending in white polkis are inspired by the lamps used during the Ganga Aarti. The Hanslis are inspired by the domes and spires of the Banaras temples.

Some of the famous sarees that stood by their name were Red Silk Jamdani, Rani silk, Black and gold, Shikargha Paisley, Uda, Neel kanth with antique gold and silver tested zari, chrystamum design tissue silk with zari and many more.

Eminent women personalities from the social and corporate circuit also showcased the magnificent Banarasi collection and Zoya’s new jewelry line. Enterprising women such as Kalyani Chawla, Dior India VP, Anjoli ela Menon, Tx hospitality

21 november-december 2012

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Indulgence uninterrupted Indulgence uninterrupted

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ho doesn’t like a day in a spa? It’s relaxing, rejuvenating and it leaves you with that glowing, happy feeling inside, and out. Little wonder, spas have become such a bestseller in hotels across the world. Every hotel today not only has a spa with all possible therapies, but few new signature ones of their own. Like the signature therapy at The Lalit, Bekal involves herbs that are freshly plucked from their herbal garden and marinated before being used on guests.

While such new inclusions have turned spa into an addiction for both travelers and denizens, it’s also made them a tad bit expensive. But thanks to The Lalit, one can now indulge in a spa therapy more often and without the extra cost or or disturbing your schedule. Introduced as Privileged Program for Spaholics at Rejuve-The Spa, this new initiative by The Lalit is essentially a key to the spas across all The Lalit’s six properties -- The Lalit New Delhi, The Lalit Mumbai, The Lalit Ashok Bangalore, The Lalit Resort & Spa Bekal, The Lalit Golf & Spa Resort Goa, The Lalit Temple View Khajuraho and The Lalit Jaipur.

Priced at ` 10,000, this special card allows the guest to not only avail discounts at its various spa facilities, but also in its beauty salon services, gymnasium and swimming pool. Valid for a year, the card comes with one complementary session each of aroma therapy (45/60 min duration), facial, express manicure and pedicure, and a shampoo/blow dry, which again can be availed anytime during the validity period.

For the kind of price it charges, it’s clearly one-way ticket to amazing year of pampering – or do we say of indulgence. After all, it gives you access to one of CondeNast’s top ten spas in business hotels in the world – Rejuva!

(Madhulika Dash )

Corrigendum In the last issu e of TravelX H ospitality on Page 16 “Stepp ing into an Im perial Spa” it was wrongly stated that th e spa had open in “December ed last year”. In fact, the spa at Imperial New Th Delhi was op ened in Decem e 2010. ber

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Proriviliged er of the P e following b m e m a s , th Spaholics d throughout gram for tle ti n e e b would services* pies the year: n all thera beauty iscount o d d n % a 0 n 3 lo • n sa iscount o • 25% d /60 min parlour erapy – 45 th a m ro a • One duration cial 0 mins fa pedicure • One 3 anicure & m ss re p x e e w dry • On ampoo/blo l at INR • One sh m/swimming poo y g f o • Use day 1000/- per

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22 november-december 2012

When in Mumbai

Rent yourself some luxury on wheels!

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ave you ever found yourself temporarily need a set of chauffer-driven luxury wheels outfitted with the best of in-car high technology? Since you probably have, why not rent one from RnB Car Services the next time you need a car on short notice! Red and Blue (RnB) Car Travels is a boutique luxury car rental service launched in June 2011, in Mumbai. Their services include among others, Airport Transfers, Day Hires, Weddings, Special Events, and Outstation Hires. The cars in their fleet on offer to customers are Toyota Etios, Toyota Innova, Toyota Fortuner, BMW 5 Series, Mercedes E Class, and Mercedes S Class. The latest addition to their fleet of cars will be the internationally

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celebrated Mini Cooper that has only recently launched in India.

At Red & Blue Car Travels, they strive to go beyond their customers’ expectations and make their car rental service synonymous with "honest luxury". At R&B, they are constantly innovating various aspects of their business — from providing high-end in-car audio systems and WiFi, to customising car rental packages. They are also innovative in their internal operational procedures, which translate in better pricing and service to their clients.

One of the most important aspects while traveling is comfort. Their cars come with added features such as customised highs end leather seats, superior heat reduction sun films, air conditioning, latest magazines like GQ and Vogue, baby seats and much more. Cleanliness and hygiene also play a very important role in enhancing the experience of comfort. Their cars are always kept clean and smelling fresh. Among RnB’s high-profile corporate clients include Reliance Image Management, Percept Entertainment, Red Chilies Entertainment, and IIFL Wealth Management. Some of their celebrity clients are Rekha, Juhi Chawla, Vir Das, Rahul Khanna, and Rohit Bal. So the next time you find yourself in need of a car for any occasion, make your life easier and call RnB. They are sure to take care of all your needs and much more!

23 november-december 2012

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Brings Six Senses Spa to India!

HEMANT RAWAT

innovative Kinesis apparatus. On the ground floor, there’s the spa reception, another juice bar, the Six Senses Gallery, consultation rooms, four single treatment rooms, changing facilities with steam, sauna, experience and ice showers, a private nap room, and relaxation areas. Specialist treatment rooms for Ayurveda, colonic hydrotherapy and Watsu therapy are also situated on this level. Facilities on the first floor include male and female Hammams, a meditation cave, single and double treatment rooms, a ladies club and golfers treatment area. The ladies club is an ideal location for private spa parties, events or “brides to be” and provides services such as luxurious hair spa treatments, hair styling, blow dry and coloring. Also included in the spacious women’s only beauty area is a private make-up studio for special events and personalised make-up lessons.

There is also a relaxation area for socialising, playing some board games and enjoying healthy refreshments.

The Six Senses Spa offers a wide range of Six Senses signature and locally-inspired treatments, Asian and Ayurvedic therapies, Oxygen facials as well as beauty treatments. Ayurvedic expert Dr. Avinash R Tiwari heads the team there and takes the time to explain in detail the treatments and therapies they offer, along with some of their signature therapies such as the Slimming Detox Mammam Therapy, Watsu, Reiki, Oriental Massage, and Chakra Balancing.

Classes of Yoga, Pilates, Meditation, Qi Gong and Tai Chi are available for guests to enjoy on a daily basis. The local environment and traditions have provided inspiration for treatments, which use organic ingredients such as Golden Marigold, Castor, Asoka, Jasmine, Tamarind, Thyme and Pomegranate.

The Six Senses Spa Membership Club component is one of a kind, offering access to spa facilities and exclusive membership benefits such as complimentary consultations and treatments, guest passes, parking facilities and invitations to members’ only events at an attractive price. So, whatever your goal, whether it be fitness, weight loss, detox, nutrition or just pure pampering, your personal consultation and assessment will be tailored to your specific needs.

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he weekend is here and you need a break. Those in Delhi & NCR should head out to Jaypee Greens Golf & Spa Resort in Greater Noida. The resort offers something completely new and unique — the first Six Senses Spa in India!

Opened in June 2012, the Six Senses Spas in Noida is set amid 60 acres of pristine land and occupies 90,000 thousand square feet across a three-story building. A true testament to the company’s philosophy on sustainability, the space exudes peace and calm, from the choice of materials and design features to the organic garden, which provides a rich collection of herbs, fruits and flowers as ingredients for the healthy refreshments and locally-inspired treatments and spa experiences. And there’s something for everyone.

The “active floor” is located in the basement and houses a state-of-the-art fitness centre, changing rooms, a juice bar, a yoga studio and a aerobics pool surrounded by an indigenous herbal garden. The centre here is equipped with the latest cardiovascular TechnoGym, strength and weight training equipment, including the Tx hospitality

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Unique

Xperiences 

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Images from the history books

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he history of ‘The Peninsula’ began when two brothers of Jewish-Iraqi descent, the Kadoorie brothers, who had made their fortune in banking, rubber plantations and a host of other businesses, decided to build ‘the finest hotel east of Suez.’

The hotel opened its doors in December of 1928, on Tsim Sha Tsui, Kowloon. It was built to house passengers arriving in Hong Kong by ocean liners that stopped at the quay of Kowloon. In those days a first-class train trip from London took ten days, running via Calais, Paris, Moscow, Beijing and Shanghai and Kowloon was the last stop for the European travellers.

Almost as soon as it was completed, The Peninsula, Pen as it is lovingly known, was requisitioned by the British military and served as emergency military accommodation for two years. After it began functioning as a hotel, the guests were mainly passengers using the Kowloon-Canton railway station to travel further in the China or to Europe via the Trans-Siberian Railway. Travellers flavoured this rail-route, as it took less than a fortnight rather than the six

weeks by sea.

The Peninsula has had its share of historical moments. On December 25, 1941, at the end of the Battle of Hong Kong, British colonial officials headed by the Governor of Hong Kong, Sir Mark Aitcheson Young, surrendered in person at the Japanese headquarters on the third floor of The Peninsula. The Hotel was then renamed “The Matsumoto Hotel”. It was a while before it reclaimed its original name, The Peninsula.

Gradually the ‘Pen’ was transformed into a focal point of a vibrant social life as luxury liners began to steam into Victoria Harbour. ‘The Rose’ was one of the most sought-after venues for parties and balls. The hotel also has a tradition

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Unique

Xperiences

A Colonial

Collation

It figures on the ‘must-do-before-I-die’ list of many seasoned travellers.

High tea at the Peninsula has been a cult with Hong Kong denizens for many decades. Within the walls of the eighty-year-old elegant hotel, the marble-clad and pillar-strewn lobby serves high tea, which brings back to mind classic colonial splendour and style.

The Lobby

of driving its guests in superb style in its fleet of Rolls Royce Motor Cars. From its very first contingent of RR Silver Ghosts to the latest fleet of RR Phantoms, the custom made Peninsula limousines, painted in the unique Peninsula Green have impressed even the most jaded jet settle.

There is even a private helipad on the premises for its guests. The most expensive, and the last colonial hotel in Hong Kong, the Peninsula is a place for those willing to pay several thousand US dollars per night for one of its exclusive suites.

The ritual of afternoon tea, called ‘HighTea’ began as a British custom. The Duchess of Bedford is credited with launching the fashion for afternoon tea in the early 1830s, and by the 1840s, wafer-thin slivers of bread encasing thinly Tx hospitality

sliced cucumber and platters of light sponge cakes were served in the new tea gardens of Vauxhall and Marylebone in London. By the late Victorian years, tea was a well-established meal with its own distinctive array of food, with special sandwiches, hot teacakes, English muffins and scones. Tea was a time to share gossip and show off one’s prettiest teapots and china, so hostesses vied with one another to produce the most refined fare and elegant table settings.

The Peninsula’s afternoon tea in ‘The Lobby’ was begun in the early 1980s, to cater for its well-heeled clientele. The Lobby soon became an all-day drinking and dining venue, and one of Hong Kong’s premier meeting places. A live string band played music while the guests interacted or sealed business deals. To be seen there was a matter of prestige and to talk about the experience, a status symbol. The passing of years has not diminished the enthusiasm of travellers stopping for high tea at the hotel.

We were ushered into the lobby with its fronded palms, discreetly shading the guests, the floors shod in red oriental carpets, antique furniture, brass, marble, and opulence as inviting as it had been during the British era. It was like stepping back to the Colonial times. A string quartet played Beethoven’s Fifth Symphony on a balcony in the far left corner of the hall. It was one of my favourite. No wonder the British never wanted to leave this place was the first thought that entered my mind as I settled down at a corner table from where I could observe the others without being observed. It is an old journalistic habit of mine, which I have failed to shed despite trying.

There was a laid back feeling indoors while the entire city rushed about in a mad scramble, outside.

We were lucky enough to get a table without having to queue up, as subsequent guests had to

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(Top, left) The accompaniments, and (right) afternoon tea in Hong Kong

do throughout the evening. A waiter, attired in smart livery, took our order of high tea. The Peninsula Tea Collection is a series of tea selections — Classic, Chinese and Flavoured. There are five blends of Indian teas available in the Classic range — Earl Grey, Darjeeling, Peninsula Afternoon Tea, Peninsula Breakfast and the exclusive Peninsula Blend. The Chinese tea collection began with Jasmine, Lychee, Rose and ended with Ti Guan Yin, while Cinnamon, Mango, Passion fruit, Peach, Raspberry and Rose make up the Flavored Collection. It does take a while to decide on what you would sip on while enjoying the luxurious ambience.

I opted for the Peninsula Afternoon Tea, while my companion settled for the traditional Earl Grey. As the waiter departed, I looked around the hall, observing well-dressed guests sharing gossip with Beethoven’s notes in the background.

There was a festive and vibrant feeling around me. And why not? It was a special evening for most of the guests.

The waiter returned with a classic three-tiered high tea set crowded with delicious snacks. The fare consisted of finger sandwiches with ham, salmon and cucumber layers; assorted pastries and sinfully rich chocolate confectionery; raisin scones accompanied by a light and fluffy, whipped butter and fresh strawberry jam; and our choice of tea.

The sandwiches were some of best I have ever tasted; soft and wafer- thin, with just the right amount of butter. A few days before my visit to Hong Kong, I had been reading about the perfect sandwich as defined by a scientist.

According to Dr. Len Fisher from the University of Bristol, to ensure the best flavor in sandwiches, different kinds of cheeses must be sliced to different thickness with a light spread-

The Peninsul a

ing of butter to enhance 46, Web site: Phone: 852-2315 31 the aroma of the cheese.

Contact details – m He further noted that www.peninsula.co ted on the e Peninsula is situa Th – ere tomatoes, apple or pickle Reaching Th oo wl n. It is a Tsim Sha Tsui, Ko added to a cheese sandSalisbury Road, at Ferry Pier. r Sta away from the wich can have an effect walking distance ved daily from ser is a Te gh noon Hi on its ‘cheesiness’. I think Quick Facts – After u’ll need to Yo l. dress code is casua Dr. Fisher would definitely 14.00 to 19.00; the g time, so sin clo e for be 30 minutes have a good word about have your order in the perfection of Peninsula don’t be late.

68 for 1 person, noon tea set HK$2 sandwiches.

Pocket Pinch- After ) s subject to change The pastries were HK$398 for 2 (Price perfect; a cuisine artist’s creation. There is nothing more inviting than hot scones with tea when you need to unwind. The scones at Peninsula are a reminder of the colonial days when the accompaniments of High Tea demanded perfection. The sandwiches, scones and pastries were painstakingly crafted by master chefs and compromising on quality was not tolerated.

The calorie rich chocolate confections are something I normally avoid but this once, tempted by the perfection of the offerings, I forgot to count calories and gorged myself. Making a mental note to add an extra thirty minutes of workout at the gym, the next morning, I allowed myself to indulge in the smoothness of the chocolate. It was a lifetime experience. The tea was as perfectly flavoured as expected at a place like Peninsula.

Avoiding a heart attack when the bill arrived, I reminded myself, ‘I just had High Tea at the Pen, and participated in one of Hong Kong’s best traditions. The price for the experience has to be paid!’ n

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Text: Tanushree Podder

27 november-december 2012

cover story

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eritage tourism has been gaining importance in the promotion of India as a tourist destination. Today, the state of Rajasthan is seeing the emergence of more private owners who have taken up heritage properties and are running them independently — and quite successfully so. About 11 years ago Lekha Poddar and her son Anupam opened the hilltop fort-palace of Devi Garh near Udaipur, the flagship hotel under the Boutique Hotels India brand. It marked among the first on a contemporary take on Indian historic hotels. Today, there are three properties in Rajasthan, each unique in experience and structure. Nestled in the Aravali hills, 28 kilometers away from the bustle of Udaipur,

Devi Garh is an all-suite luxury resort that assumes the look of new India with an emphasis on design and detail.

The interiors of the 18th century fort palace of Delwara were transformed in a minimalist contemporary manner while conserving the ancient exterior. In Jaipur, designed by Aniket Bhagwat from Ahmedabad, Devi Ratn looks inward at the arts, crafts and architectural traditions of Jaipur for inspiration. This includes a variety of influences such as the astronomical devices at Jantar Mantar, the intricate gem craft, latticework in stone step wells, inlay patterns at forts, and miniature paintings. Rasa on the other hand, aims to offer an experience that is distinctive and of local origin — an everchanging mosaic of colour, form and patterns that invite

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a class

apart Come winter, Rajasthan becomes predominant on the tourism circuit. But what the vibrant and colorful state now offers is a class of unique privately owned and run heritage hotels that offer everything from heritage and culture to adventure and mysticism. Meghna Bhaduri takes a closer look at some of them.

1.Castles In The Air - Palaces & Forts Suryagarh, Jaisalmer: A luxury room in the hotel 2. Suryagarh, Jaisalmer looks right out of a history book 3. The Bar at Suryagarh, Jaisalmer

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Spa treatment at Ranbanka Palace, Jodhpur

intimate dialogue between man, nature and design. A variety of geometric structures and spatial experiences heighters the romanticism of the site. Formal simplicity and rhythmic progression guided the planning of the project.

Bought by her father in the late 1980s and called Delwara Palace then, Lekha Poddar talks about how the Devi Garh came to be. “Around early 1990s my father was eager that something be done with the property as it was such a lovely palace on a hillock. I had just opened the Neemrana Fort Palace with Aman Nath and OP Jain and he suggested that I should do something

with this property too. I scouted around for suitable partners to restore and run the property, but unfortunately did not get a positive response from anyone so, I decided to take up the challenge, Explaining the three properties a little more, Poddar adds, “Since Devi Garh was an existing 18th century Fort Palace — the idea was to restore it — not to its past glory, but take it in the 21st Century. We tried not to change the facade of the building at all, thereby keeping its original ambience. We wanted simple contemporary interiors using the arts and crafts of the area, also in a contemporary way.

“In Devi Ratn, we took the elements of Rajasthani architecture and completely reinterpreted it to today’s times. The idea was also to make the hotel like a small haveli town in which most buildings are different. Jaipur, being famous for its jewellery, we decided to use the colours of the Navratn in the hotel, hence colours of jewels in the rooms and public areas. The Navratns also represent the nine planets of Indian astronomy.

Since Jaipur also has a Jantar Mantar, we tried to incorporate a few elements from there in the architecture of the hotel — the long staircase on top, which is a space for private dining.

“Rasa was to be a tented property. Instead of using the general pitched tents, we wanted something contemporary. So we made a metal structure to make the rooms look like a cube and gave generous garden space along each tent.”

Neeta Gupta, Global Head Sales & Marketing, Boutique Hotels India, adds, “The philosophy of the company is about living with history: Keeping an awareness of our past while looking toTx hospitality

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Welcome spring with shades of royalty at Ranbanka Palace

city yet close enough you can visit whenever you want, Major Das says, “Here the only sound you’ll hear is of birds — it’s a heaven for nature lovers and bird watchers. We are pet-friendly place, with our own organic farm, dairy and vegetables.”

Under 300 km away in the city of Jodhpur, lies another unique property — Ranbanka Palace, literally meaning “the master of battles”, an honour conferred upon the courageous Rajput clan of Jodhpur, the Rathores who have ruled Jodhpur since 1459. Built in 1927 for Maharajadhiraj Sir Ajit Singh ji, the youngest son of Maharaja Sir Sardar Singh ji and one of the most renowned princes of the region, a part of the erstwhile palace was commissioned to be converted into a heritage hotel in 2000, offering guests an opportunity to enjoy one of Rajasthan’s foremost royal experiences. With magnificent views of the Blue Rajkumar Karan Vijay

wards the future. At every level the vision is about finding harmony and contrast and modernity going hand-in-hand with our heritage. There is a lot more charm, atmosphere, history, customisation and unique experience in Boutique hotels as compared to business hotels.”

In another corner of Udiapur lies a privately owned five-acre estate by Major Durga Das, Devra in Udaipur — literally translates to “where God resides”. The estate house sits on a hillock, in the lap of the Aravali Hills overlooking fields, environs and with some spectacular views of The City Palace, Lake Pichola and Lake Palace, Udaipur. Major Das explains, “We inherit the name Devra from a 900-years-old tribal temple existing in our premises housing the deity of ‘Bhaironji’, a re-incarnation of Lord Shiva who has blessed us immensely.”

A home designed with love and passion that seamlessly blends individual tastes into homogeneous whole, guests at Devra have also contributed ideas and the place is continuously evolving by such interaction.

The food, both Indian and continental, is made seasonally and is organic from the gardens of Devra. And if you’re looking for some activity after a scrumptious meal, the place offers bird watching and visit to the local village. A breathe taking view from Devra of the Lake, the Palace and Udaipur valley is worth the stay. For a touch of tradition, there’s the Saturday service at Devra tribal temple that showcases an undiluted nomadic way of worship by the local tribals.

Away from hustle and bustle of Udaipur

Singh

city, Ranbanka Palace retains and preserves the old world charm and glory of a bygone era. Vinit Chhabra, General Manager, Ranbanka Palace Jodhpur, explains, “Its centralized location allows easy access to key leisure and business addresses in the city. The heritage hotel today houses a range of accommodation from deluxe pool and courtyard facing rooms to extravagant suites in the royal ‘Heritage Wing’ and luxurious ‘Jodhana Wing. We also have a number of unique facili-

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With magnificent views of the Blue city, Ranbanka Palace retains and preserves the old world charm and glory of a bygone era.

Vinit Chhabra, General Manager, Ranbanka Palace Jodhpur, explains, “Its centralized location allows easy access to key leisure and business addresses in the city.

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In room silver tea service at Devra, Udaipur

The Palace offers an array of cuisines and is famous for its elaborate Rajasthani flavours. From in-room dining to buffets, a la carte, private gatherings and theme dinners, there’s diversity in dining space

ties available to our guests. To name a few, the in-house Spa offering variety of treatments, various recreation and cultural activities, swimming pool, multi cuisine restaurant, conference hall are unique facilities available for guests at Ranbanka.

Puppet shows and traditional music recitals offer a chance to enjoy aspects of Rajasthani culture.

Other attractions include signature spa therapies at the ‘Spa by the Baradri’, unique in-room shopping available only in the Jodhana Wing, handcrafted and tailor-made RBJ mojaris, shopping corridor with a tour operator, romantic dinners at many private terraces and much more mark the ideal antitheses to today’s fast-paced life.” The heritage hotel today houses a range of accommodations from deluxe pool and courtyard facing rooms to extravagant suites in the royal ‘Heritage Wing’ and luxurious ‘Jodhana Wing’. The Palace also offers an array of cuisines and is famous for its elaborate Rajasthani flavours. From in-room dining to buffets, a la carte, private gatherings and theme dinners, there’s diversity in dining space — The Ranbanka Bagh, in the garden; The Pancharanga, overlooking the centre courtyard; The Polo Bar, housing an exhibit of the family’s trophies won over generations and The Baithak, an exemplary Rajasthani lounge complete with Bajots & Gaddi Massons.

In the middle of the dessert, in the “the sun city” of Jaisalmer lies Suryagarh or Sun Fortress, carved out of the region’s famed honey-gold Jaisalmer sandstone in the midst of the Thar Desert.

The formidable structure, spread over 20 acres, is the first luxury resort of Jaisalmer with thick ramparts and turrets, wide corridors covered with intricate jaali work and artistic jharokhas, manicured lawns and open terraces. Manvendra Singh Shekhawat, Managing Director, SuryaTx hospitality

garh, Jaisalmer talks about his property, “My father’s romance with Jaisalmer dates back to 1985. With his numerous ventures in the city since then he is amongst one of the pioneers to have developed tourism in Jaisalmer. Suryagarh had initially started with the idea of being a 200-room hotel catering to the 80-100 dollar market that already exists in Jaisalmer. However, when I joined as a supervisor in the project in its initial stages, I saw that Jaisalmer as a brand name was very well-developed across the world. Though well entrenched in mindsets of the global luxury travellers, it lacked the required infrastructure to host them in the style to which they are accustomed to. Seizing the opportunity I embarked on a mission to house our guests in an inimitable style reminiscent of times gone by whilst affording them every luxury that they could aspire for When I proposed turning the business model of the hotel to an uber luxury resort and found a team who could do it with me, my father handed over the project to me and supported me by willing to take the risk attached with my proposal. And the rest as they say is history.”

Despite the lack of backing from a large brand, all these properties and their owners have survived and succeeded in creating their own niche — a high end cultural experience with that extra personal attention you would find difficult to find at a “corporate-managed” property.

“Entering the market not as hoteliers, being about 40 km away from a city and just having a single hotel in our portfolio, I think all of these were huge challenges. But the product was slightly different from the usual hotels. Slowly, by word of mouth — the property marketed itself,” says Poddar. Para Major Das adds, “It was a challenge and great experience to experiment with a property with only four rooms while we lived in one of them. All hotels in Udaipur were lakeshore based or inside the city. We ventured out of the town after resigning the permanent commission from the Indian Army’s lite Armoured Corps. Foregoing a secure job and going in the wilderness of the hill range, west of the town of Udaipur, was like facing the fear of the unknown head on. Although Devra is just about 15 minutes drive from the city centre, 20 years ago it was unthinkable for a small township of Udaipur. Today, the challenge is to maintain and sustain a high standard in a competitive market where 200 new rooms are added

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to Udaipur every year.”

Chhabra says market placement and competition with other hotels were some of the initial challenges they had to face. “We are seeing more hotel rooms being added in the city in the near future plus the ongoing European crisis and recession are already casting their shadows over the coming season. City itself needs a bit more up gradation in terms of tourism. Jodhpur as a city is a one-night destination. Shortage of activities and places of interest sets another drawback,” he adds. According to Shekhawat, they entered an immature market, so there are great opportunities with great risks. “We were entering untested waters. Because it was a passion-driven enterprise for us, we bravely ventured into a market territory where no man had gone before asking travellers to for go the security of well-established brands and well-trodden travel routes and to take a leap of faith to Suryagarh and Jaisalmer. It had been the chicken and egg story for 25 years before we took the plunge and it paid off. The hotel was well received. But as expected, because it was a calculated risk of introducing a luxury hotel in an 80-100 dollar market, the numbers did not start churning in immediately. While we were taking our baby steps we were lucky to have the clientele right and good FAM trips and with our team’s efforts they all went happy. It not only spread the word of mouth but also instilled confidence in our travel trade partners which now have started supporting us much.” As Shekhawat says — brands make destinations. “We were new; we had to sell the destination more than the hotel.

Most high-end itineraries don’t feature Jaisalmer or have removed it from their brochures. To change the perception of Jaisalmer and to build confidence in the travel fraternity to support the destination was a big challenge and that’s a battle that still continues. At the start it was a mammoth task to get the team together. The absence

of brand value, being a difficult destination was among a few factors that initially discouraged professionals and I had to literally sell them the idea of working for Suryagarh. But there were people who understood my vision and supported me through and I am indeed grateful to them. Today, we are a familiar name to the discerning traveller. It has been an extraordinary journey to ensure the integrity of our product and service and today our rewards justify our faith.”

Having successfully established themselves, the next stage is retaining guests and drawing in new clients — a challenge every hotel faces. Offering something unique definitely helps. At Devi Ratn, Devi Garh and Rasa, Gupta believes the experience offered by the unique contemporary design is complemented by personalised and intimate service. “All our properties feature the award-winning Devi Spa by L’Occitane, which offers holistic wellness therapies. There are also various venues of different sizes for the corporate events and meeting to suit the needs of our guests along with incentives such as airport transfers, complimentary use of conference equipment such as Projectors, TV, Video, Audio and complimentary use of Wi-Fi Internet to corporate clients,” says Gupta.

Devi Garh Palace’s Lekha and Anupam Poddar

Unmatched luxury in the Rasa Resort’s bathroom

Having successfully established themselves, the next stage is retaining guests and drawing in new clients — a challenge every hotel faces.

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cover story At the Devi properties dining is yet another dimension to the exclusive experience. “Along with the restaurant and the in-room dining in the privacy of the Suite/ Luxury Tents, we also have special venues for exclusive dining — from intimate spaces under the stars with wide array of flowers or candles flickering in mirrored walls, to the gentle sound of flowing water or a view of the mountain peaks lit by the moon. Live Jal Tarang and flute recital in the background make it an even more unforgettable experience. We create an aura that is unique and royal with floor mattresses and bolsters for seating, wooden planks for serving food and beverage, candle light and up lighters to provide the perfect light effects and a beautiful arrangements of flower petals.”

At Suryagarh, it’s the choosing a fort as a theme for a hotel, which has proven to be unique.

Shekhawat explains, “We made a hotel that looks like a fort. Love for heritage architecture and restoring it, feeling strongly for the regalia of Rajputana, taking pride in of some of the qualities that our clan had and living up to them, patronising art and creating landmarks. I could go on and on. All amalgamate and inspire us to

create a legacy that our coming forth generations can be proud of.” Suryagarh is an extraordinary study of contrasts. The ruggedness of the terrain is immaculately offset by the softness of extraordinary luxury. The setting is of times of yore and the experience offers all the comforts that the luxury global nomad is accustomed to. “When you create a fort you need to think like somebody who would have made it 300 years back. A king could never have had an economical approach towards the use of space. Large corridors, open terraces, multiple courtyards and open sweeping vistas soothe the spirit and calm the mind,” says Shekhawat. He continues to list some of the elements his property offers. “Making a fort-like hotel gives us a chance to showcase uninfluenced design elements of Rajputana as in its heyday.

We believe design to be a function more that a form and each element serves a purpose. Our design expression is true with extraordinary spatial clarity, tone on tone furnishings with luxurious minimalism. Interesting contrasts are provided by detailed texturing. Suryagarh also offers its guests unique experiences in and around the hotel through its terraces, courtyards and signature The private Pool in the Devi Garh Complex.

Suryagarh is an extraordinary study of contrasts. The ruggedness of the terrain is immaculately offset by the softness of extraordinary luxury. The setting is of times of yore and the experience offers all the comforts that the luxury global nomad is accustomed to.

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venues. Clear vistas, the music of silence accompanied with bespoke culinary experiences make for memories to cherish forever.

“With an average age of 26, our team that takes pride in what it does manifesting an ethic which provides our guests a higher order of hospitality. Our suites offer panoramic vistas of the desert and are decorated with period style furniture, historic memorabilia and objcets d’art. Our exclusive Jaisalmer Suite is indulgence in the true sense. Done-up in vibrant local textures, it comes with a private terrace and a personal splash pool overlooking the desert. Our Cards & Billiards Room re-creates the restrained upper class feel of a gentleman’s club with deeply luxurious leather-upholstered chairs and wood-paneled walls with pristine green baize of the billiards table taking stage center. And our desert spa celebrates the legendary beauty of the ladies of the Rajasthan Courts. Rare botanicals are used in antique rituals trademarked to Suryagarh. Insightful and detailed research provides the landscape for our expert therapists to provide our guests an experience that is uniquely, Suryagarh. True to our style of service your way, with a touch of our hand our Director of Adventure and his team determine detailed requirements of our visitors. We do all that it takes to fulfill their expectations and we do it in a style that is inimitably Suryagarh.”

Pra the property also offers guests global comfort foods. “We understand that at times our guests on occasion want a taste of home. Thus, extreme care is taken to ensure the integrity of ingredients to provide wholesome fare,” adds Shekhawat.

“The cuisine of Marwad is singularly and faithfully recreated in all its expressions in our signature restaurant. Exemplifying all that is wholesome and traditional to our part of the world each culinary creation is faithfully recreated preserving age-old techniques which otherwise may have been forgotten. Bespoke extravaganzas are a hallmark of our culinary expertise. Faithful to our sense of place and sensitised to our guests, our chefs fire up charcoal grills, wood fired ovens and painstakingly slow cook food to cater to the most discerning of gourmands. We believe in meaningful hospitality and no effort is spared to offer our guests services, which make for a meaningful stay. Our F&B and spa facilities ensure their well being and all associated services their extreme comfort. All our services are aligned to our keenly sensitive to our sense of place and hence there is no dissonance in our guest’s expectations and our services.”

But being so unique must have its own set of

challenges. Poddar believes so, “Since both our hotels are different from the rest of the industry, they need a little explaining from our side to the market in general. Generally travel agents have responded quite well as also most of the clients, which means people do like a novel experience.

Apart from the new design, architecture and the concept, we do try to give our clients a home away from home experience.” Para Connectivity is another major challenges that properties like Suryagarh face.

“Due to absence of an airport. Though now it’s on its way and shall change the market dynamics forever. Commuting within India is becoming very expensive because of the everincreasing airport taxes in the country. Also, the absence of a body that brings hoteliers, travel agents, government authorities other industry partners at a platform on a local level and giving the tourist an experience in totality. For example, the hotel room might look nice but what do we do with cleanliness in the city? May-be the city is clean, what if the tourist wants to be let by himself and hawkers and people around don’t “OVER SELL” the destination? Bodies like the WTTC at the local level who can work in a united fashion to give tourists a wholistic experience and not a luxury experience in crests and troughs, Shekhawat adds.

Another issue is whether these privatelyowned properties are able to cater to the increasing demand of travellers today.

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Comfortable stay in the Devi Garh

Commuting within India is becoming very expensive because of the ever-increasing airport taxes in the country. Also, the absence of a body that brings hoteliers, travel agents, government authorities other industry partners at a platform on a local level and giving the tourist an experience in totality.

Weekend

Getaway

A Quiet

Refuge

It doesn’t have Wi-Fi, a multi-cuisine restaurant, or a fancy spa and sightseeing is done on a slow moving bullock cart. And yet,Mamacha Gaon can leave you refreshed — both in the body and mind!

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Living at peace with nature in Mamacha Gaon

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eaching Mamacha Goan is a long, tiring drive. It’s 180 km from Colaba, and involves braving no less than three toll post and several traffic snarls -- things that can often leave you questioning the motive behind making this seemingly perilous journey. But plod on, as patience here truly pays.

As you reach Vasai, the ugly, sore in the eye concrete buildings and constant buzzing gives way to a quieter never-ending expanse of greenery, clean roads and a weather that is surprisingly fresh and balmy. It’s a quick one-hour drive before you reach deep inside the village where the resort is located. Mamacha Goan’s location is pristine in the very sense of the word. It’s right amidst a cluster of tribal villages, surrounded by the mountains and history. In fact, the resort cannot be seen from a distance. But as you inch closer the place unveils itself like a movie scene. The big gate here looks like one transported from the ancient era where the welcome message is not written but painted in Warli Art. And yet to the dramatisation, there is a good chance that you may not take a liking to the place from the word ‘go’. The place isn’t build to impress the five star spoilt palates, but to grow on you gradually. So in place of the usual swish reception, swanky lobby and chic looking corridor, there is a plain two story building that is used to seat you as water and tea arrives and the formalities are carried on. Good thing, there is little by way of paper work. A visiting card pleasantly often is all they need as you are sent across to your cottage or room. There are eight cottages, so on a weekday, you even get to choose the room/cottage you want to stay. My pick was the one with its very own garden. The place has no Wi-Fi and the mobile phones work only at a few pockets of this four-acre property. Enough reason to turn back and run? Stay, we implore.

It is on your way to the room that the serenity of Mamacha Goan begins to engulf you like the aroma of a freshly brewed coffee. The place is a green heaven — both in its physical state and as a unit. Even the warm water that reaches the room is heated the traditional style with the help of a wooden fired stove. The other fascinating thing about the place is its green exuberance — there are no less than 1000-plus trees and flower- bearing shrubs. There is also a natural lotus pool on the side. Compared to the lush outside, the rooms are rather basic. Inspired by the homes in rural India, the furnishing is rather banal but comfortable. So you would not find a mini-bar, but a cup of hot piping ginger tea reaches you within 10 minutes of ordering. The bed here is not Sealy, but the best on offer. Handmade using a mix of hand-fluffed cotton, sunflower seeds and hay, they are perfect for a restful night sleep. Each room has several windows and a balcony with little garden outside that can have you literally live the countryside dream every morning. The Machan (tree house), which is the last big struc-

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Weekend

Getaway ture of this beautifully laid-out colony, is spread on two levels -- each presenting a stunning view of the mountains that houses one of the miraculous sweet water spring caves and the Asawa fort. Built in 325AD by King Bhimba Rao, it is one of the oldest, naturally preserved forts of Maharashtra with a legend that it is as interesting as the lives of the tribes living in the foothills.

The Machan here — a two-story structure — gives a peek of the hill and the path that leads to the once famous fort.

The reason behind the simplicity of the place and its underrated facilities is the idea on which it has been built. Mamacha Goan was conceived as a vacation place based on the Indian tradition of giving homemakers and expecting mothers a break. So

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the place is built to extend a calm, serene happy place that is minimalistic yet leaves you feeling loved and well rested. There is no Jacuzzi on demand but there is always the privilege of being served home-style authentic Kokani cuisine in your room, with the bearer who would prepare the table, serve you and

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then clear it all with a smile. There are even people who prepare your bath — not only the water but also the traditional uptan if need be.

These little comforts however are not the only USPs of this resort. It’s also the environment that lulls you into slow pace. So you rise late, have your tea, served British Style, in the balcony or the machan and meals when you are hungry. In fact, unlike hotels, the meal timings are pretty flexible. And since most of the ingredients — including the eggs — are procured locally, the food is fresh and flavourful. One reason that you would see yourself eating more than you usually do. There is also a Meal At The Machan option, just in case you want to feel extra special. On a good day, you can request a traditional bullock ride into the villages to pick a few veggies of your liking, which is served later to you in dinner as a special surprise.

Live pottery and an art museum are the other highlights of the resort. Local artists are called to teach you pottery or folk art, a memento of which you can take with you as a memory. Camp Fire around teatime along with ghost story is yet another activity at Mamacha Goan. It’s here the dinner starters are served, and often the meal too.

So if you have never seen a camp life, this could be as close you can get to the real version.

If artistic pursuits aren’t your deal then the resort has abound with nature to go explore. From coconut to banana to apple custard trees to ducks

and humming birds and on special occasions even a cow, this is the closest you would come to living wire-free and in total bliss.

In the end, a stay at Mamacha Goan may not score high on luxury, but its sheer ability to put you at ease, walk back and enjoy life at its own pace makes this place a true place to go for a quiet, happy refuge. n Text: Madhulika Dash

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HOTEL REVIEW

V

ivanta by Taj – Blue Diamond, Pune, formerly known as Taj Blue Diamond, has undergone a physical as well as a brand architecture overhaul. The new look and feel of the hotel was done keeping in mind the Vivanta elements of style, spirit and comfort. It was critical that the hotel look and feel was in sync with the brand Vivanta; hence the hotel was reconstructed. Right from the time one steps into Vivanta by Taj-Blue Diamond, it is obvious that this hotel understands the very essence of hospitality. The front office personnel offer a warm welcome that immediately makes one feel special. Guests are then led to their rooms and are given information that would help them

enjoy facilities better. Located in close proximity to Koregaon Park (the best location in Pune), this hotel scores on all fronts, ambience, food, service and facilities. If you plan to travel to Pune in the near future, Vivanta by Taj-Blue Diamond is definitely a smart choice as it gives you Pune on a platter — the cuisine, the hospitality, the culture of the city, this hotel embodies all of this.

The new and expanded lobby features a dramatic atrium space with a full-length glass wall opening to the exterior, a swanky new lobby bar on your left and the reception towards your right.

As you walk a little further, there is a chic lounge on the left hand side with French doors framing views to a brand new elevated poolside along

Cutting-Edge

Approach

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with al fresco terrace for dining.

A sweeping grand staircase on the left hand side ahead of the lounge with the two storey glass curtain wall offers views to the pool and adds a sculptural element to the lobby while flooding the new interiors with natural light. On your right side you can see the entrance to Whispering Bamboos, Pune’s popular Oriental restaurant.

General Manager Surinder Singh says, “Our hotel in Pune has undergone a brand architecture exercise wherein it is now a Vivanta by Taj Hotel. Vivanta

by Taj is created especially for the global traveller, bon vivant who appreciates style and spirit, The hotel has undergone a physical as well as a brand architecture overhaul and the good things in life. As an outcome of a comprehensive study of customer understanding, a perfect set of located near Strategy on the mezzanine Vivanta by experiences was developed, these are vital, vivafloor and is 550 sq ft in size. Vivanta by Ta Diamond, Pj – Blue cious and vivid that will make our guests return Taj – Blue Diamond, Pune, has excelune time again to be reinvigorated and inspired. It is lent Internet facilities and guests are 11 Koregaon Road these experiences that make us unique and we charged by the hour. The hotel also has Pune 411 00 1 Maharashtr delight our guests in the most unexpected ways!” audio and video-conferencing facilia, India Call: +91 20 6602 5555 Vivanta by Taj - Blue Diamond has all the ties, videophones and a Media Hub Fax: +91 20 66 02 7755 prerequisites for an international business and for conducting business. The shopping E mail: Vivan ta .bluediamon conferencing destination. Well-equipped busiarcade located on the ground floor of tajhotels.com d@ ness spaces come with high-speed Internet and the hotel houses 22N Au Luxe, which Tariff: Rs. 7, 000-33,000 p Wi-Fi connectivity, which are charged by the is a luxury lifestyle, store with brands lus taxes hour. Oval, the 24-hour Business Centre, houses such as Rosenthal, Versace, Lladro, Agenda and Debate which are board rooms in Bugatti and candles from Dimple Kathe hotel and are located in the Business Centre padia on display. Apart from this, guest can also on the mezzanine floor. Agenda offers teleconferavail of secretarial services, direct international encing and video conferencing facilities. Agenda dialing, travel desk and indoor games (play stais 415 sq ft whereas the size of Debate is 340 sq fttion portable). There is an ample open parking perfect for boardroom meetings. Strategy, which space for 100 vehicles. is 770sq ft in size, is an ideal venue for a board The hotel has 110 rooms spread out over 5 meeting of 20 people or a cozy dinner evening floors in all out of which there are 77 superior with friends and family. It has natural light for charm rooms, 19 premium indulgence rooms, 10 conducting meetings and conferences and is deluxe allure suites and 4 luxury bliss suites. In located on the mezzanine floor. Tango, a banquet true Vivanta by Taj tradition, The Luxury Bliss hall on the ground floor is 3177 sq ft and offers Suite offers maximum space, the largest room in high-tech video conferencing capabilities, intethe hotel. Smartly designed interiors with three The new and grated digital audio systems; high-speed Internet bay suites with a living area, dining area and a expanded and soundproofing enable you with the right bedroom ensure that one can enjoy a leisurely lobby features technological advantage. Tango has Gobo lights meal and a chat at the dining table. A three-bay a dramatic that can be programmed specifically to meet suite is a term used where in there are three atrium space various different requirements. Guests can have French windows in the rooms, some have two with a fulla formal conference meeting or light this up for bays with two French windows. Bathrooms are length glass a party evening. For larger events or weddings, well equipped with bathtubs, so you relax in a wall opening there is Garden Court, an open-air venue. Excelbubble bath or go for a steam in the shower cuto the extelent for cocktails, dinners, launch parties and bicles. With spectacular views of either Pune city rior, a swanky social celebrations, this banqueting space can acor the pool, Deluxe Allure Suites are embellished new lobby bar commodate up-to 300 guests. When you want to with features like recessed down lighting, sleek on your left unwind after a day’s work, you can always head platform beds. An abundantly stocked mini-bar, and the recepto Strategy — the cocktail lounge. Or revel in surround sound television, a sleek workspace is tion towards spirits at Celsius, the poolside venue. For private what these rooms are all about. your right. dinner parties for up to 30 guests, there’s Rhythm on the mezzanine floor. Rhythm is a lounge n Text: Jyoti Balani Tx hospitality

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HOTEL REVIEW

s n o i t Dining Op

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elish Chinese and Thai delicacies dished up by Chef Dhanbahadur and his team against a striking Oriental milieu at Whispering Bamboos. Outstanding cuisine served in charming, bamboo shoot surroundings, super efficient service make Whispering Bamboos one of the most popular restaurants in Pune. Chicken Butter Chilly Oyster, Sliced Fish in hot garlic sauce and Honey glazed pork spare ribs are some of their signature preparations.

Cuisine type: Chinese & Thai Location: Lobby Level Hours: Lunch - 12:30 pm to 3:00 pm; Dinner - 7:00 pm to 11:45 pm Reservations: Recommended Attire: Smart Casuals Average Check: `900 Telephone: (91 20) 6602 5555 Hotel Extension: 3443 Seating Capacity: 54 covers

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M

ystic Masala showcases authentic Maharashtrian Peshwai cuisine along with food from the North-West Frontier. Along with handpicked home-style preparations from across Central and Western Maharashtra, the menu also showcases an extensive selection of popular traditional Indian specialties.

Mystic Masala is the only restaurant at a five star hotel in Pune to offer a wide variety of authentic Maharashtrian dishes. Chef Pinto Mallick and his team make sure that guests who visit always have a great dining experience here.

The ‘Regional Flavours of Maharashtra’ section of the menu features specialties from Vidarbha, Kolhapur, Sawantwadi, Satara, Konkani, Malwan, Wai, Nagpur, Sangli, Pune and Karjat including delicacies prepared for the Peshwa rulers and in other royal homes across the state. Among the local specialties are Kothimbir chi Wadi, a tasty coriander patty from Konkan; Kombdi cha Gawaran Rassa, home style country chicken curry originally from Satara; Paplet chi Amti, a tangy pomfret curry from Malwan, Kolhapuri Rassa, a spicy mutton dish served with rice. Popular desserts such as Amrakhand and Puran Poli are worth trying in this restaurant.

Exquisite meals are accompanied by live Ghazals in the evenings.

Cuisine types: Maharashtrian Regional Cuisine Location: Mezzanine floor overlooking the pool Hours: Lunch - 12:30 pm to 3:00 pm; Dinner - 7:00 pm to 11:45 pm Reservations: Strongly recommended Attire: Smart Casual Average Check: ` 950 Telephone: (91 20) 6602 5555 Hotel Extension: 3442 Seating Capacity: 64 covers Tx hospitality

atitude, the 24x7 Mediterranean restaurant is stylish, has relaxed vibes, an interactive kitchen with fashionable furnishings and artistic food. The easy charm and classic comfort dishes (Indian and International) make Latitude a lively scene, even at the oddest hour. For late night snacks this is the perfect place. This coffee shop still dishes up the old-time favourite keema paav. Other than this their pizzas, pastas Non vegetarian mezze platter, Zucchini wrapped in Ratatouille Kheema Pav, Banoffee Pie and Basil chocolate and appams are a must try. A lot of guests enjoy long poolside lunches with live food stations in the restaurant. They will also pack a breakfast for those who wish to eat on the way.

Cuisine type: All-day dining Mediterranean and all time Indian favourites Location: Lobby level, overlooking the pool Hours: 24 hours Attire: Smart Casual Average Check: `650 Telephone: (91 20) 6602 5555 Seating Capacity: 82 covers (Indoor 60)

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aramel — to end your gastronomic experience on a sweet note, there’s Caramel, the hotel’s Deli, where you can smell the coffee, tea and freshly-baked cakes. Caramel has the most inviting array of patisserie delights. The cold cuts, cheese, freshly-baked cookies, breads and breakfast rolls, slush and smoothies, pastries, in-house chocolates and ice cream are irresistible.

Cuisine type: Bakery, confectionary, beverages & patisserie Packed boxes Location: Lobby level Hours: 10 a.m. to 10 pm Attire: Smart Casual Average Check: `150 Telephone: (91 20) 6602 5555 Hotel Extension: 3555 Seating Capacity: 8 covers

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HOTEL REVIEW

New Kid on the

Block

Noorya Hometel is a functionally efficient, value-for – money, Wi-Fi enabled hotel offering business and leisure travellers all essential amenities and facilities for a comfortable stay at Pune.

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HOTEL REVIEW

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Designed on minimalist principles, the Noorya Hometel has 117 guest rooms and suites. There is a room for the handicapped, which is specially designed to make it user friendly.

lthough it is the seventh largest city in the country, Pune is on a fast growth trajectory. With IT, ITES, Automobile and automobile ancillary industries setting up base, the city is expanding rapidly. Also known as ‘Oxford of India’ because of its educational institutes, Pune is a cauldron of art and culture. Its proximity to Mumbai is one of the reasons for its brisk growth.

With the city’s business growing in quantum leaps, it is but natural that the number of hotels should also go up. In fact, in the past couple of years, numerous hotels have mushroomed around the city. These hotels range from the five star to the budget and economy. While most of these are located near the downtown area or the airport, few have opted for the area close to the Mumbai–Pune Highway.

One of the new kids on the block is Noorya Hometel, a hotel under the Sarovar chain of hotels. A three star property located very close to the IT Hub of Hinjewadi and the industrial townships of Pimpri–Chinchwad, it is a mere ten minutes drive away from the Expressway Exit and the old Pune Mumbai Highway. What works for the hotel is its advantageous location, its niche placing and focus on service. They describe

themselves as a functional and efficient hotel with essential amenities and business facilities to suit the needs of the business travellers.

As the General Manager, Parimal Joglekar, puts it: “Although we are a budget hotel, we focus on making the guests comfortably by providing room service. We also place newspapers in the room, have a full fledged gym and Wi-Fi.” The hotel is located right across the Aditya Birla Hospital. This has also helped the hotel raise its occupancy figures.

‘We are looking at medical tourism in a big way and have a tie up with the hospital for rooms,’ says Joglekar. ‘People who have business on this part of the town do not want to travel through the congestion downtown. They prefer to stay closer to the place of their business, which works well for us. With the auto and auto ancillary industry located within a few kilometres, we get a lot of business.’

The hotel has worked out special packages for people who want to stay here while their relatives are undergoing treatment at the hospital. With its proximity to the specialty hospital and the influx of visitors from the Mid-East and South African countries, the idea of a tie-up has been rather lucrative for Noorya.

The all day dining restaurant and coffee shop, Flavours, at Noorya Hometel

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In less than a year since it began functioning, Noorya Hometel boasts of about 55 Percent occupancy even during the lean season.

Designed on minimalist principles, the hotel has 117 guest rooms and suites. There is a room General Manager for the handicapped, P Joglekar which is specially designed to make it user friendly. Following a standard pattern of interiors for Hometel properties all over the country, the rooms have blue or orange decor. There is an emphasis on functional aspects rather than ornamental. The decor is contemporary and efficient.

There are three suites, with spacious, welldecorated sitting room, study corner and comfortable bedroom. In the superior room category, there are two options for beds — two single or a queen size bed. A few have interconnecting door for families. The rooms are equipped with coffee/ tea maker, electronic safe, hair dryer, LCD television units and a mini bar.

The fitness centre is small but adequate as is the tiny swimming pool on the first floor. Most importantly, the property boasts of five meeting rooms — Senate I, Senate II, Imperial I, Imperial II and Imperial III, with capacities to seat up to 100 people in a theatre style.

There is a miniscule area near the Reception, which functions as a Business Centre with two Wi-Fi terminals.

It has an all day dining restaurant and coffee shop called Flavours, which serves multi-cuisine menu and a wide choice of beverages. Chill, a well-stocked bar offers some of the finest Indian and International alcohols. There are Pan Asian dishes such as Ching Mai Goung, Lamb in Hunan Sauce and Chicken in Black Bean Sauce and Thai curry along with Indian dishes such as Jheengha Chaar Masala adn Malika-e-darya as well as an international selection with specialities like Vericruz and Shepher’s Pie. There is also a 24 hour room service for combo

meals at inexpensive rates. With a choice of Fish, Mutton, Chicken combo for the non-vegetarians and a choice of Paneer or vegetable combo meal for the vegetarians, it is perfect for the business travellers who return late at night and require a meal. It also works well for those who feel peckish after the buffet has closed down.

Noorya boasts of an in- house-baking expert who takes care of all their baking needs. There is also an in-house ‘halwai’ who ensures the availability of a variety of fresh Indian desserts. This is necessary in order to take care of the huge needs of these items when the hotel caters to weddings and other parties.

‘During the World Hockey, we have had Indian hockey players staying with us,’ says Joglekar. ‘When Ring ka King, an Indian equivalent of the famous WWF was shot at Pune, we had many wrestlers and the crew staying at the hotel. Most of the auto companies like Bajaj Auto, Telco, and General Motors house their executives in Noorya Hometel. They also use the conference and meeting facilities at the hotel. Currently, most of the rooms are booked for the Bajaj auto dealers who have arrived here for a meeting.’ n Text: Tanushree Podder

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(Top) The gymnasiuom at the hotel (below) Buffet desserts at Flavours

The Sarovar group of hotels is one of the fastest growing chains in the country. With their luxury, Portico and Hometel segments catering to various levels of demand, the group is poised to capture a sizeable chunk of the hospitality industry.

world hotels

Old Fashioned

Glamour

“Where the history lives and the soul gets peace”, such is the promise of experience offered by Hotel Fretheim, Flam Norway. A unique property situated in the heart of the little town of Flam, it is hop-skip-and-jump distance from boat, train and road ride too.

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retheim Hotel’s main building was originally built by Christen Fretheim, the richest man in Flam, somewhere in 1870s, later to be used as a commercial hotel from 1882. From a small villa, the place has been expanded many times over the past few years to accommodate and brighten up this escapade. To create an experience of going back in time, the furniture and other accessories look like that of old Norwegian days. There are modern-day rooms too.

Of the 121 double rooms, they have 31 historical rooms, one historical suite, one regular suite and five junior suites. With the traditional look and feel, it has been ensured to take you back in time yet modernised enough to not cause any discomfort in stay. Earlier accommodating mostly by English Lords, today houses individual, group, business travellers apart from being a venue to host weddings and other celebrations.

An interesting attraction of the property is the Stabbur or the Storehouse, which was built in 1928 by the then owner and manager, Marthe Fretheim. The building is a double storehouse with a beautifully detailed belt tower. Converted for living in modern times, like a villa, it has four single bedrooms and one double bedroom. To decorate, there are comfortable beds, lace curtains and crocheted bedspread, giving it an alto-

gether cozy and old-fashioned look. There is also a room made to enjoy local snack and food in this area. Close by near a rock-face is a sheltered area to house a hot bathtub. It is a year-round attraction for guests who would like to indulge in its own kind of novelty.

The Per Sivle Library is yet another unique pastime for guests, which houses treasures of Norwegian literature. This room is a located in the oldest part of the Hotel. Even though a traditional library, it is equipped with most modern technology and media to give a lifelike experience of the heritage. Home to over thousands of books across genres, this room is often seen hosting literary readings, gatherings and even book launches. It also has a conference room with first-class lounge facilities. All in all, it manages to offer a perfect escape into the past, to gain inspiration and thoughts on subjects more than just of literary nature.

A view of Fretheim Hotel from various places in the luxurious heritage building

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world hotels

Fretheim has a lot more to offer for guests who like to indulge in nature and adventure.

They host a list of activities on guest requests such asguided walks in the Flam Valley, the mysterious Kettle Pots of Furberget, The Otters Farm Trip, the Wilderness Camps, A taste of Undredal, Fjord Safari and many others

Despite delving so deep to relive the past, Fretheim Hotel is accredited to be one of the most environment-friendly properties in Europe.

It is also certified under the Norway certification programme as an ‘Eco Lighthouse’ or ‘Miljofyrtarn.’ It could be a perfect place of study for people interested in eco-management on how by small initiatives of mundane nature; the ecology can be supported and nurtured at the same time.

Talking about the divine gourmets, Fretheim reflects its nature-friendly ways even in its kitchen, ensuring that nature, culture, environment and of course the palate of the guests, all gain out of this small bargain. Using mostly local products such as cheese, meat, fruits and vegetables, produced in its own periphery. What better way to say, “Eat what you grow, grow what you eat!”

Food served is prepared using traditional as well as modern methods. The menu is inspired by the Aurland and Flam history, so dishes are authentic and high in local, traditional flavour.

Since they prefer to modify menus with the season, broadly speaking, the food can be classified as light healthy Norwegian food. Coming out of the kitchen, the restaurant where this food is savoured is as picturesque place to be. Staring straight into the fords, good food, and warm atmosphere will tempt you to relax and treat for more than one sense!

If you think this is all, there is more once you have soothed your nerves after a great meal. It is said that in during the end of the 1870s, it was the English lords who came to Norway to enjoy fishing and often stayed back with the Fretheims, soon passed on this habit to the hosts, giving rise

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to this tradition of Fretheim Hotel today.

Keeping the tradition alive, more relaxation transpires over a savouring cup of hot tea amidst the historical surroundings. What earlier was just tea and biscuits is now an elaborate menu with assortments of teas as well as its accompaniments. It is best enjoyed in the historical part of the hotel, but served even in the Per Sivle Library which can be an ideal location too for its ambience and purpose like a conference, seminar or any other event.

Fretheim has a lot more to offer for guests who like to indulge in nature and adventure. it hosts a list of activities on guest requests such as guided walks in the Flam Valley, the mysterious Kettle Pots of Furberget, The Otters Farm Trip, the Wilderness Camps, A taste of Undredal, Fjord Safari and many others to ensure you get the best possible taste of the valley when we return to reality. Some of these activities are seasonal, while some are available throughout the year. The Hotel Desk would be the best place to inquire and make arrangements, in advance or on arrival.

Like we discussed earlier, reaching there is simple. My personal recommendation is to take the Flambana from Mydral to Flam to enter or exit and also take the boat to go up to Sogndal, which is about 70 km from Flam. It is an equally scenic journey to take.

To say it in little words, being in Flam is an out-of-the world experience, and experiencing it with Freithem is the best way for it to happen.

Bon Voyage! n Text: Naziya Aliasgar

48 november-december 2012

Restaurant REVIEW

A Castle of

Culinary Art

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The warm hospitality of Shiro welcomes and settles you into its colourful mood. This is a place all about fun and delightful gastronomic experiences. It’s a ‘WOW’ experience that begins at the entrance till you take your very last bite of dessert.

journey at Shiro (Japanese for castle) is always filled with a surprise. And if you’re looking for an experience of all the senses, it might just be what you are looking for. Tucked away at Hotel Samrat, it’s been around for ages, but it never ceases to impress. Each visit is unique. Go on a weekday, and it’s opulent and magnificent minus the loud crowd and music. Come weekends, it’s a packed house with so much happening, you’ll get lost. As night falls, furniture is rolled away under platforms, the wall above the bar unfolds to reveal the DJ, tables and ledges light up as Shiro (the restaurant) transforms into Tsuki the nightclub.

A modern is lounge spread over 6,500 square feet of dramatic Oriental atmosphere over three floors.

The ambience begins with the soft,

dramatic lighting that soothes the mind with a positive Zen-like aura and carries through the menu, which has an eclectic mix of Korean, Vietnamese, Japanese and Thai flavours. Shiro in Delhi is the fourth of its kind by the JSM group as the Pan Asian outlet also exists in Mumbai, Bengaluru and Goa. The experience begins at the lobby as you arrive at a 30-inch high, old wooden gate and enters through a bridge along a wall of reed and lanterns. Across the sound of trickling water and oiled-wooden floors, there’s the bar, which is the heart of the party, private dining rooms and the Teppanyaki area with three live cooking stations. The place has around 129 covers and three very interesting Teppanyaki tables; a large bar with sufficient sitting room, an outdoor smoking area and a large lounge like place is

Chocolate Sushi

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Restaurant REVIEW

Shiro (Japanese for castle) in Delhi is the fourth of its kind by the JSM group as the Pan Asian outlet also exists in Mumbai, Bengaluru and Goa. The experience begins at the lobby as you arrive at a 30-inch high, old wooden gate and enters through a bridge along a wall of reed and lanterns.

created on the weekends on the lowest level. With so many options you will definitely find a place to suit your mood. The high ceilings, majestic statues, the aesthetic drapes with teardrop glass motifs, and hot red accents just add grandeur to the experiance. The main dining area itself is laid out in amphi-theatre style platforms, and the three levels are known as the Earth, Sky and Heaven. And you’ll get the best view from the heaven for sure.

So as you begin the sinful pleasure of relaxing with the refreshing Mojito — a perfect drink for the — season, have a look at the appetizers.

There are some very interestingly named dishes starting with Buldak. The description describes it as chicken marinated in sweet and spicy Korean sauce, barbequed to perfection — it’s a very different start, with a unique taste of its own and a perfect blend of sweet and spicy. Then there are the Lamb Dumplings with wood smoked barbeque sauce. It’s an impressed presentation of food served in potato baskets and the steamed

Above: Sushi.

Below: Hung Shao Green Beans

and juicy lamb dumplings are served in smoky Asian barbeque sauce. Or choose something basic like sweet chilli potatoes, which are stir fried with a combination of sweet chilli sauce, meso and sesame seeds. While you enjoy your gastronomic journey through the beautiful ambience and décor, you won’t even notice the missing DJ until the wall behind the bar splits up to reveal him.

So you move on to the main course, try the chef’s choice of Japchae and Hung Shao Green Beans. The meal tastes so much better when the service is done with such grace. At Shiro, the staff always had a smile, while greeting, while seating, and while serving. As the chef presents the asparagus dumplings from the dim sum menu, the crispy dumplings are served in sets of three with the perfect spicy garlic-chilli-onion-sesame dip. Following which came the sizzling Japchae, as interesting the name is, so its presentation. and Perfectly described by the chef, it is Koreanstyled sweet potato noodles that are served with an option of vegetables/chicken stir fried in sweet soya sauce and seasoned with ichimi and crispy garlic chips. The various spices and sauces make it an altogether interesting experience. Dining at the Teppaanyaki table is a must; it’s an experience not worth missing.

And the whole experience can only be ended

Above: Interiors.

Below: Sweet Chilli Potatoes

on a sweet indulgent note with favourites such as Chocolate Tiramisu and Chocolate Volcano, especially if you’re a chocolate lover. As the beautifully-served Tiramisu, slowly and steadily melts in your mouth, tantalising your taste buds, the undoubtedly gastronomically sinful journey sadly ends — unless you come back for seconds! n Text: Nikita Chopra

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The meal tastes so much better when the service is done with such grace.

At Shiro, the staff always had a smile, while greeting, while seating, and while serving.

CafÉ Review

Melt-in-Your-Mouth

Delicious

Haagen-Dazs opens its second outlet in High Street Phoenix, following the one at Oberoi Mall, Goregaon — all set to offer Mumbai a luxurious array of ice cream experiences.

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t first glance, the Häagen-Dazs lounge, with its glass panelled walls, on the ground level of High Street Phoenix, Mumbai, with its characteristic signage, spells chic elegance but perhaps a trifle intimidating. But enter the sprawling 1200-sq-feet lounge and you’ll realise that the atmosphere is relaxed and lively. It resembles a stylish, contemporary dining place and it is hard to believe that this is a place for desserts only. Moving far away from just another ice-cream parlour experience, this lounge definitely makes you want to spend time enjoying your desserts. Not surprising, therefore, that it is packed on a weekday evening.

You don’t have to just ‘point at the flavour of ice cream you want’, as is commonly done at an ice-cream parlours. You are indulged. You are seated at the plush tables and your menu is placed before you. Most of the menu at Haagen-Dazs is clearly devoted to giving customers the ultimate dessert experience. It is a superb blend of tantalising flavors and authentic ingredients.

Belgian Chocolate, Cookies & Cream, Macadamia Nut, Dulce De Leche, Vanilla Caramel Brownie, and Mango & Passion Fruit, spell pure luxury with their sensual, velvety textures. Confused what to order?

You are bound to be. These ice creams simply melt in your mouth. But that’s not all.

These exotic flavours apart, trying the Cup Cakes, Semi Freddos, Oriental Love Boat, is equally a treat for the palate. What further enhances the experience are the interesting sauces, exotic toppings of fruits, nuts, and much more.

Secret Sensations the ice cream duo, is another great experience at Haagen, Dazs. What set it apart was the contrast of textures within one serving, you would be intrigued by the

Creme Burlee

The exterior of Haagen Dazs Lounge

unique concept. A molten sauce encapsulated within a cup of rich ice cream, is indeed a first of its kind — so typically Häagen-Dazs. Available in two flavors – Chocolat Fondant and Crème Brulee, which come in mini cups — this is something people will make a beeline for, as these are also available at retail stores.

You would expect the Chocolate Fondant to enthrall you with its spongy texture, with bits of brownie along with a warm fluid chocolaty core.

But it’s the Crème Brulee that can sweep you off your feet. Häagen-Dazs has incorporated crunchy caramelised sugar bits into the decadently creamy custard ice cream, which conceals a smoky caramel sauce at the centre. It is an unparalleled experience.

But the raison d’etre to go to this lounge is the Fondue. Served attractively with a platter full of cake pieces, muffins, waffles, fresh fruits, ice cream scoops, around the molten chocolate, it is a visual treat as well.

Take your pick and dip into the sinful chocolate and relish every moment of it. It is a heaven of delight. Not surprising considering Häagen-Dazs uses only the finest and purest

ingredients in its ice creams. The dark chocolate used is from Belgium. Perhaps that’s what sets it apart. For those seeking filling desserts, there are crepes, pancakes, and brownies too.

Even with its frenetic pace of life, Mumbai is known to be a party place, a city where people celebrate life and food. In spite of it pulsating with life, South Mumbai lacked a lavish dessert place. This new Häagen-Dazs lounge has clearly filled the void. It offers Mumbaikars a perfect destination to enjoy, while relishing the world’s finest ice cream.

One of the world’s leading food companies, General Mills operates in more than 100 countries and markets more than 100 consumer

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Cup Cakes

53 november-december 2012

Most of the menu at Haagen Dazs, is clearly devoted to giving customers the ultimate dessert experience. It is a superb blend of tantalising flavours and authentic ingredients.

CafÉ Review brands, including Häagen-Dazs. Arindam Haldar, Director-Premium Foods for General Mills India explains, “This is our sixth Lounge in India. The dynamic consumers in Mumbai are well travelled and knowledgeable and we are very excited to bring the indulgent experience to South Mumbai. With this launch we continue our journey of giving the Indian consumer an insight into opulent dessert experience of delectable icecream flavours and creations by Häagen-Dazs.”

What is very comforting to know that, while you are indulging yourself, at least with Häagen-Dazs one can be sure there are no artificial preservatives and stabilisers. It contains no artificial flavours, colours or additives. It is pure smooth ice creams that you are enjoying.

Known for its exemplary quality and innovation around the world, Häagen-Dazs is all about indulgence and luxury. This lounge truly offers great desserts, with friendly and efficient service, albeit a big scoop in one’s wallet.

But the luscious array of ice creams and desserts are bound to make you keep coming back for more. Even those who do not enjoy ice creams, can head for this place as there is more than just ice creams. It is an experience you cannot afford to miss!

But be prepared to wait a bit, especially late at night, as there is a lot of after dinner-crowd there. n Text: Mini Ribeiro

the raison d’etre to go to this lounge is the Fondue.

Served attractively with a platter full of cake pieces, muffins, waffles, fresh fruits, ice cream scoops, around the molten chocolate, it is a visual treat as well. Take your pick and dip into the sinful chocolate and relish every moment of it.

It is a heaven of delight.

Semi Freddo

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54 november-december 2012

Paradise

bar Review

Being in

Fashion I

If Lower Parel is the new hotspot in Mumbai then Delhi’s popular club and lounge — The F Bar—is surely the swankiest trendsetter in town.

Just a couple of month’s ago, the glitterati of Mumbai swung open its doors to this fashionable restaurant-bar and lounge.

n spite of F Bar’s somewhat inaccessible location on the third floor of the One IndiaBulls Centre Mumbai’s clubbing crowd are curious to check out a venue they’ve been anticipating for over 15 months now. It revels in its space, using 10,000 sq. ft — split in two levels. Wood dominates all the structures, from the floors to the high ceilings. The lower level is a vast expanse of what constitutes the post-work watering hole, with an open terrace section that’s surrounded by water bodies and greenery. The staircase designed by architect Sameep Padora merges with the ceiling and takes you to the Red Velvet Cake

dining area, with seating for about 80. Here, the black wood ceiling with bent protrusions, black mirrors and comfortable chenille chairs set the mood.

A section each is cordoned off on both levels — on the ground for a private dining area for 8-10 people and on the upper floor, as a Dom Pérignon lounge, where it might be mandatory to be invited and then to open a bottle of the bubbly. “The F Bar and Lounge in Delhi is more of a nightclub, but in Mumbai the focus will be on food because the closing time, at around 1.30 am, is earlier than that in the Capital, explains its director, Puneet Nath. There are two kinds of cuisines — an innovative Indian one by Chef Vineet Bhatia and a continental one by Rakesh Talwar.

At F Bar, despite the enlisting of a chef no less famed than the Michelinstarred Vineet Bhatia, the menu seems to have played it safe here with the main courses, limiting his experiments to a handful of the appetisers and desserts.

The prawn puchkas — puris stuffed with cous cous, potato cubes, and near-undetectable bits of boiled prawn, and served with shot glasses containing spicy mint flavoured pani — scored on

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55 november-december 2012

A section each is cordoned off on both levels — on the ground for a private dining area for 8-10 people and on the upper floor, as a Dom Pérignon lounge, where it might be mandatory to be invited and then to open a bottle of the bubbly.

bar Review

Above: The interiors. Below: Tawa Ravas With Tequila Lime Glaze

The passable Photo Finish, so named because it is served in a hollowed camera lens container, was made up of coffee-flavored cracked wheat halwa mixed with chopped almonds and topped with Oreo cookie ice cream.

presentation but not on taste. The Goan sausage vol-au-vents had too much flaky pastry and not enough smoked sausage.

The bite-sized baked chhole kulche, which were topped with pomegranate seeds and a dash of chilled dahi, were flavourful.

The peanut butter chicken wings, made with a lip-smacking satay sauce, were the pick of the starters. While the restaurant will serve continental favourites, there is a focus on Bhatia’s stylish Indian food, served with a “fashionable twist” here. To start off with, we had the corn chilli fingers with a Bloody Mary Relish (basically, spiked ketchup), and very delish goat cheese cigars served in shot glasses. A superb tandoori pesto cottage cheese stuffed with a spicy, crunchy paste and an aloo chat martini — a mix of circular, crisp potato chips drenched with yogurt and that sweet bhel chutney — followed. The smoked paneer lasooni tikkas didn’t pack a punch though. Mains included a methi saag aloo, which comes topped with crisp, crunchy garlic — served with hot naan, and an interesting marinated cottage cheese with asparagus, cooked en papillote. The mains had little in terms of innovation or presentation but proved the highlight of our meal.

Like our starters, the desserts were better on the plate than the palate. The blue curacao, fresh mango and rasmalai lasagna was essentially mango sandwiched between slices of rasmalai Tx hospitality

with barely any taste of the liqueur. The passable Photo Finish, so named because it is served in a hollowed camera lens container, was made up of coffee-flavoured cracked wheat halwa mixed with chopped almonds and topped with Oreo cookie ice cream. F Bar offers a selection of standard and fruit-based cocktails, and notably they do a better job of the latter.

F Bar is attracting a slightly older, corporate set, who can be spotted swarming around the lounge and al fresco areas, preferring to tank up on the over-priced drinks (cocktails average ` 600, beer starts at ` 275, both exclusive of tax) rather than to dance to the bass-heavy beats being played. F Bar then seems to be drawing the kind of people they’re targeting: big spenders who might come by for a business lunch during the day, and to network at night.

F Bar Lounge Diner is at One Indiabulls Centre, 1C, Third Floor, SB Marg, Elphinstone Road, Mumbai (66505820). A meal for two with alcohol costs approximately `5,500. n Text: Mili Semlani

56 november-december 2012

tete-a-tete Rajan Madhu, Owner, F Bar Delhi and Mumbai.

What has been the key to your success?

Firstly, I don’t think that I would like to call myself successful. I think far more needs to be done to achieve excellence and success. However being a seasoned international traveler and having visited some of the finest hospitality venues, one tries to incorporate concepts and service that should be the finest.

What are some of the greatest challenges you have faced?

Hospitality in itself is very challenging and unless there is attention to minutest details the project can never be successful. However, I think that opening F Delhi when we send invitation for 500 guests and have to receive almost 3,000 guests was perhaps the most challenging moment that I experienced.

What are the major differences in terms of crowd in Mumbai and Delhi?

Well everywhere crowd may be similar and different and we are happy and fortunate to have always catered to extremely cultured and vibrant people of Delhi and Mumbai F bar is a plush place generally visited by socialites. Is that your major target group?

F Lounge.Diner.Bar, Mumbai has been designed to create a space that may be called affordable luxury. Out target group is anyone who would like to spend good time and enjoy themselves at the venue that provides a heady mix of classy interiors, music, food and service.

ngo Ma and wn

Pra kas

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What is the major difference between F bar Delhi and the one in Mumbai?

The difference between Delhi and Mumbai is that Delhi is a complete through and through night-club, while Mumbai is a lounge with excellent dining and music experience.

Which is better Fbar Delhi or Mumbai?

Frankly I love both, because both are different yet stand for Fashion, style and concept

Raw

What has been your most memorial experience as a leader?

As a leader most important is to provide confidence to your team and allow them the freedom to be different and to incorporate new concepts.

Having Vineet Bhatia on board, how does that make a difference to the F Lounge. Diner and Bar? Having a talented chef like Michelin Star Vineet Bhatia on board is to reemphasize and differentiate our position from Delhi. Food is very important and having Vineet Bhatia is to give guests in Mumbai an experience of not only continental but also global India cuisine

Events &

Happenings

Food world’s new delight

Mumbai gets its first Cook Studio

What do you get when you put state-of-the-art appliances, two creative minds, fresh ingredients and trained culinary hands under one roof?

The answer is simple: Cook Studio. Or, in specific words A Perfect Bite’s Cook Studio to be precise.

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onceptualized by ace food consultant and well-known food writer, Rushina Munshaw-Ghildiyal, the APB Cook Studio is India’s first, one-of-the-kind culinary destination that not only allows you to cook, learn but also explore new cuisine, with experts in tow.

Nestled in one of the busiest corners of Mum-

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bai’s suburbs, The ABP Cook Studio has all the trappings of a MasterChef’s kitchen, albeit in a cozily-designed space. So you feel more at home than in an establishment. The first visible trait of this food spot is the lay out. The kitchen area has a long community table surrounded by five, individual hobs to work in. There are well-stocked shelves with the best herbs and spices known

58 november-december 2012

to the culinary world, and the entire hi-end kitchen paraphernalia, which includes batter mixers, deep fryers and the latest pots and pans. But the wellappointed kitchen is only a part of this well-put together studio. The entrance of the main kitchen area is dedicated to showcasing fresh vegetables, fruits and cereals – each cleaned and neatly packed. So you really don’t need to tow your own consignment to enjoy an evening at bread making or pasta rolling. The interesting addition to this is also the oil, flavorants and yes, aprons.

You can come well dressed no issue.

The kitchen area is in fact designed in such a way that it can host ‘Cookalongs’ – a facility by which you would learn your desired dish by cooking it along with a chef, rather than just taking notes that don’t make sense later – food episodes and even small cook-off parties, where you cook together with your friends.

The other area of interest of this cook studio is the Enoteca, which in Italian means ‘wine repository’. Unlike other wine shops and wine bars, here the wine tasting and buying is individualized. So you can actually taste a collection of both Indian and foreign wines before picking your favorite vino – all this at a minimal charge actually. The Cook Studio also has a museum on traditional Indian cookware, which has been painstakingly collected by Rushina. The idea behind the presenting the collection besides educating people on the usage of each of the utensils, is also allowing them to relive their childhood memory by cooking with any one of them. But that’s not the only USP of this Cook Studio. The studio follows a policy of packing your cooked/learnt dish for home along with a surprise gift, which is a bottle of usual sauce, especially created by Rushina and her skilled colleagues. So all you have to do is book and move in and everything else – including the notepad and pen – is taken care of. They are even helpers to clean after you have done cooking.

The cook studio, however, isn’t just about cooking. If hosting small food get-togethers and sampling new food whets your appetite than it has a aromatherapy room, where you can enjoy the flavors and aromas of different ingredients and a long mid-section of the cook studio that can host you and your friends (10 of them at least) without breaking into a sweat. The studio has a team of its own to assist you with the planning of the event right down to the wine to be served and how. It’s the same gourmet army that is at

the beck and call of every new foodie visiting the studio to learn something new and exotic.

Aside the fact that it’s India’s first cook studio, the USP of this culinary destination is its novelty.

The APB is not only the first Cook Studio of the city but also the single place that panders to every whim of a foodie – cooking or otherwise – and all at an affordable rate. So next time you want to bake a bread, challenge a friend to a pasta making competition or even taste your grandmother’s special stew – head here. APB Cook Studio is rightly a food hub in the very sense of the word. n

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Text: Madhulika Dash

59 november-december 2012

Dish

it up

Color Me

Pink

Who are you?

I’m Lok Prasad Subba, Executive Sous Chef at The Yum Yum Tree, New Delhi.

What do you do?

I manage, execute, quality check recipes, do cost control and actually do whatever is required in kitchen.

What makes you happy?

Cooking is my passion and it keeps me happy.

What inspired you to create this dish?

My passion towards my food and dimsums inspired me to create my “ Pink Crab Dumplings” How long does it take to make a Pink Crab Dumpling?

30 minutes.

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What’s so special about this dish?

It’s tasty and healthy.

What are the main ingredients?

The filling is Crabmeat, spring onion, brown garlic, salt, broth powder, white pepper powder, sesame oil, and potato starch. And the dough is made of wheat starch, potato starch, beetroot juice and hot water.

What wine goes well with it?

Rose Wine n

All Pic: Hemant Rawat

59 november 2012

Drink it up

Ciroc’s

Sciroco

Who are you?

I’m Tim Etherington Judge, mixologist and brand ambassador for Diageo Reserve Brands, the luxury boutique division of the world’s leading premium drinks business - Diageo.

How long does it take to make the drink?

For an expert, it would take 45 seconds and for someone still learning the ropes, probably a minute and a half.

What do you do?

I train bartenders at bars, nightclubs and improve the quality of drinking. Additionally, I create menus, write recipe books, training manuals, and conduct exclusive bartending training sessions.

What is so special about this cocktail?

It’s a summer cooler and very well balanced. Also, it is a very refreshing and rejuvenating drink.

What makes you happy?

My work is my passion. But traveling and my girlfriend also make me happy.

What inspired you to create the cocktail Sciroco?

I represent Ciroc Vodka in India and thought to myself, how do we get people to ask for a brand? That’s when I decided to create the Sciroco.

How did you come up with the concept?

The idea struck me last year when I basically wanted to create a cocktail, which is easy to make and is enjoyed by a range of palates.

What are the main ingredients?

It consists of the Ciroc Vodka, (a French grape vodka), cranberry juice, fresh mint, lime juice and sugar. The amount of lime and sugar can be altered as per one’s taste.

When is a good time to have it?

For a tropical country like India, since the drink has a strong citrus flavour, summer is the best time to have it.

What dish goes well with it?

A nice, light crispy salad, maybe one with watermelon and tomato will go well with the cocktail. n

Text: Sapna Gopal

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63 november-december 2012

GREAT

VINE

A Sip of

Grape

Ashwin Deo, Founder & Managing Director, Trinity Vintners, talks about his latest brand – Turning Point – and wine drinking in India.

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shwin Deo needs no introduction to people familiar with the liquor industry in India, having spent a substantial twenty-five years in the business. He has worked with the likes of United Breweries, Diageo, Fosters, Asia pacific breweries and Moet Hennessey.

A couple of years ago he shifted base from Mumbai to Pune before recently moving back to Mumbai again. When I met him a couple of times in Pune last year, he claimed to have retired from the liquor industry and was happy being in Pune, away from the maddening frenzy of Mumbai.

Although I did hear rumours of him starting his own wine company time and again from mutual friends in the wine industry, he refused to confirm any of those rumours each time I tried bringing it up. In February this year, Turning Point were launched under the flagship of his company, Trinity Vintners in Tote restaurant in Mumbai.

Why the name Turning Point? Tell us about the thought process behind these wines and what made you come up with the concept.

Coming up with these wines has been like a turning point in my own life. The thought process behind these wines and the concept is to initiate younger consumers into the world of wine and not intimidate them with complicated tasting procedures, etc. Simplicity and being uncomplicated is the underlying message. I want to talk to youngsters in a language that they can understand, the wines should be approachable to them. More than anything else, I want people to smile when they take a sip of my wines. Our wines are young, approachable and fun. They were specially created for those who live life loud, proud and fuss free. I want people to go beyond wine etiquette and enjoy these wines exactly the way they want to. How are you feeling today? Fresh and fabulous? Smooth and

spicy? Match these wines to your moods, or use them to create special occasions out of ordinary ones. There is a wine for every minute, moment or memory. With Turning Point we have made wine simple and uncomplicated. According to me the definition of a good wine is that it should start and end with a smile.

Where are your wines being produced? What are the price points?

Turning Point wines are made in Nashik in York vineyards and include the varietals Chenin Blanc, Sauvignon Blanc, Shiraz, Shiraz Cabernet and Rose. There’s no confusion on the price points as well, all varietals cost `675 and bottles of 375 ml cost `375. These wines are now available in over a hundred outlets in Mumbai and are all set to launch in Pune soon.

Does wine drinking have anything to do with age or lifestyles or just personal tastes and preferences?

I am of the strong opinion that wines in our country need to be demystified and should be a portrayed as a fun and cool drink like vodka or beer for example. Why does wine have to come with baggage? Except for Sula no other wine company has managed to reach out to the younger generation. Wine in India is still considered to be a drink for people over 30-35.

According to you, is a good wine determined by its taste or harmony or flavour or ability to age, or simply if people like it?

Clearly wine drinking isn’t about tropical fruits or burnt leather. You could have my wines while bowling, while playing a guitar; you could be in pyjamas sitting reading a book, lost in your own world with a glass of Turning Point wines.

Our positioning is about wines and mood and not wines and food. My wines taste better with a guitar than that with a chicken tikka. With Turning Point we believe in keeping it simple, crisp, candid and chic.

According to you what is the best way to educate people in India on the subject of wines? Is it through books, or events or wine clubs or through newspaper articles?

Definitely a combination of everything will solve the purpose. Wine events should be fun rather than boring events where people feel intimidated and overwhelmed with the amount of information overload that generally happens at such events. At the end of the day, people should get to taste the wines, develop a taste for those wines and then get to the next stage.

Do you believe that wine drinking is also subject to fashion to a certain extent? Most Indians today want to drink and know about wines just because it is considered trendy.

Yes this is true to an extent and it is a good thing.

How do you plan to promote your wines?

Turning Point wines want to be a part of young, fun events in nightclubs, bars, pubs and trendy fine dine restaurants. We have a unique strategy of making wines look vibrant and fun, the basic mantra being simplicity.

Do you think the hotel and restaurant industry in India is doing enough to promote wines?

Restaurants and hotels in our country (except a few maybe) aren’t really doing enough when it comes to promoting wines and encouraging the wine culture. The mark ups in restaurants are very high and so the consumer finds it very expensive to buy wines. Also wines should be made available by the glass in all restaurants which isn’t the case right now.

Tell us a little about the concept BottleArt.

With Turning Point wines, people can have fun with the bottle too. Renew, reinvent and repurpose the bottles. BottleArt as a concept has stemmed from this futuristic packaging initiative and is inherent to the brand. We are inviting people to visit our website and submit their designs for labels, that, once chosen will go on the wine bottle. Once you click on create/upload art, you are directed to the Facebook application platform, from where you can upload the art.

Your wine bottles have only grape varieties mentioned, no tasting notes, no food pairing tips, what is the reason for this?

In a country like ours where most people drink first and eat later, wines don’t always need to be paired with food. And most people don’t really understand detailed tasting notes so what’s the point in confusing the drinker? n

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Text: Jyoti Balani

65 november-december 2012

Trends Today

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A wedding at Zuri Goa.

he world over, beaches are a popular choice for weddings as these are fun and romantic. Of late, this trend is catching on in India too. Goa seems to have opened its doors to young couples getting married, offering a perfect golden trinity of sun, sea and sand. Not surprising therefore, Goa is already a sought-after, beach wedding destination. Celebrities too love it. Lara Dutta, a former Miss Universe and actress, and tennis ace Mahesh Bhupathy got married a few years ago, in style at a five-star resort in North Goa. “Being one of the most stylish, free-spirited, relaxed destinations, Goa caters well to weddings.

It is an abode of scenic charm, nestled between the seas and the lush hills, with radiant sands, swaying coconut palms and fresh seafood. All these combine to offer an unforgettable experience, something that takes the ordinary into the realm of the extraordinary,” explains Priti Chand, VP, Communications, Zuri Group Global.

Cashing in on this demand for weddings, Goa Hotels and Resorts are sparing no efforts to offer whatever it takes to position Goa as India’s leading wedding destination. Says Amarendra Kumar, Senior Sales Manager, Alila Diwa Goa, “We offer a plethora of solutions including décor for indoor & outdoor venues, accommodation, transportation to and from the airport / railway / bus terminals, tailor-made vegetarian and non-vegetarian menus, beverage selection and event planning support.

Whether it’s an Indian or Western wedding, we also provide the bridal couple, a honeymoon set-up in the room, a romantic dinner for two, a signature in room bathing ritual and breakfast.” No wonder couples find this offer irresistible.

Goa Marriott Resort & Spa in Panjim,

too is a preferred choice. “We offer all the services required for any kind of wedding, right from mandap set up to floral decor, light & sound to celebrity artists. In short, anything that is required for the occasion. We make every effort to provide personalised and innovative wedding services and complete wedding solutions to our guests,” reveals Vinayak Patnekar, F&B Manager, Goa Marriott Resort & Spa. He adds, “We have one contact person available 24X7, known as our Red Coat to co-ordinate the entire event, serving as a one-stop shop. The person is a member of Marriott’s ‘Redcoat Events Team’ and is there to solve any issue one may encounter. It is a hassle-free and memorable experience that we create.”

Top: A weddings at Goa Marriott

Priti Chand of Zuri reiterates. “We are committed to providing the wedding with the best in catering. Be it casual or formal, indoors or out, lavish or simple, an intimate dinner or a black-tie affair, our menus appease all kinds of appetites with delectable dishes whipped up by our award-winning chefs. We also understand the various regional palates of our guests.”

While Hotels may be doing their bit in providing more services than the regular banqueting facilities, it is the wedding planners too, who are contributing to Goa’s popularity for weddings, in large measure. Deepak Choudhary, an Event management expert who handles weddings too, says, “Clients want weddings in Goa, so wedding planners too, go all

wowed by

Goa!

Marriages are made in heaven, but exotic destinations where they’re solemnised are chosen right here on earth. It’s no longer just about clothes, elaborate feasts and music, but fancy and exotic locales. Here’s why Goa tops the list today also about.

out to please their clients.

The weather is apt, its proximity to Mumbai or Bengaluru and the casinos are the key reasons for Goa’s popularity.”

From arrangements point of view too, he feels, it an easy place.

“Permissions are easy, but you don’t get traditional things like a pandit easily. Also one must book the venue at least six month in advance and one needs, a minimum group of 100 to get good rates,”

he adds.

Local wedding planners in Goa too assure complete services and take all the burden of planning off the couple and their family. “You just fix the date of your wedding and leave the rest to us,” says Anthony D’mello, a wedding planner in Goa. Guests today, are demanding and in case of weddings, even more so. Shridhar Nair, General Manager Leela Goa, reveals, “At the Leela, we take care to ensure that every event is unique in its ambience, setting and décor element. There is a lot of focus on customizing set-ups according to personal preferences and the profile of the guests attending is also factored into the planning.”

Priti Chand of Zuri concurs. “At times, we do face extraordinary demands, but we cater to those thanks to our extremely professional, prompt and customised services. For example, there are clients who demand elephants or horses for the baaraat. The wedding manda, considered a sign of prosperity plays a very significant role. It is usually

made of silver or red colour but depending on the request of our clients, we can make it in different materials like wood, wrought iron, fibre or flowers.”

Vinayak of Goa Marriott adds, “We once had a groom, who came paragliding for the ‘varmala’ ceremony. It was a really amazing experience for us as well.” Goa defies the usual norm of the “wedding season” and weddings are held all the year round. “We handle at least twenty weddings in a year. Generally all the months have a wedding. Some months we do as many as four to five weddings,” quips Amarendra Kumar of Alila Diwa. Other hotels handle anything between, 40 and 50 in a year.

Equally interesting is the mix of people who choose Goa as their wedding destination. “About 60 percent of the weddings at Leela Goa are Indian, and the rest 40 percent are NRI weddings.

We have seen a steady growth rate of 30 percent in weddings, in the last few years,” reveals Nair of Leela, Goa. Having a wedding in Goa proves to be a memorable experience not only for the couple, but also for friends and family. “It is like a vacation for the others and they have a good time. So naturally, people are game to attending a wedding in Goa,” says Rashmi Bansal from Ahmedabad, whose nephew got married in Goa last December.

She adds, “We just had to dress up and enjoy ourselves. Everything else was taken care of.”

Some years ago, a beach wedding may have conjured images of a fairy-tale wedding on a sandy beach and may have seemed like an impossible task. With hotels and wedding planners going all out to translate your dream into a reality, a wedding in Goa could well be that magical wedding you have always dreamt of. n

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Text: Mini Ribeiro

67 november-december 2012

We offer a plethora of solutions including décor for indoor & outdoor venues, accommodation, transportation to and from the airport / railway / bus terminals, tailor-made vegetarian and non-vegetarian menus, beverage selection and event planning support.

— Amarendra Kumar

Hotel Speak

An Elevated Role

Leading a five star hotel is a rigorous job and General Managers are on call 24/7 – dealing with all the internal pressures of operating a complex business and the external pressures of making it look so easy with a smile.

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here’s a heightened level of complexity that comes with a luxury General Manager’s job. In addition to ensuring top-notch customer service, they have to strategically strike out competition through smart sales and marketing tactics and draw in high-profile guests. So the question becomes, will a hotel General Managers (GM) need to be omnipresent, how has the GM’s role changed as technology and social evolve, what’s the difference between a good GM and a great GM, what are some key challenges today and what skill does a GM need today to succeed?

Here is looking at what some of the GMs of leading hotels in India have to say.

Barun Jolly GM, Crowne Plaza hi Del Okhla New

Oppenheimer Pinto, GM, Holiday Inn, Mumbai International Airport The key is communication. A great GM always interacts with the guests and finds out ways to redress the grievances, and similarly should always try to sort out things with the staff and ensures cordial relationship between various departments. It’s not enough to do what you’ve done in the past. The GMs need to fundamentally rethink what they are doing and where they want to go in the future. Additionally, it’s important to give people a chance and take away the stigma of failure amongst employees who make genuine mistakes. To be a Great GM, one has to be passionate about the aspirations & needs of O Pinto employees, has to lead by example and GM, Mumbai to never accept second best — keep on Holiday Inn irport lA Internationa developing Heads of Departments.

Besides communications skills, a GM Tx hospitality

needs to have knowledge about the working of all the departments. He/she should be hands on with the functioning of various restaurants, front office, banqueting and housekeeping. As a leader, he/she also needs to take charge in case of an emergency and lead from the front. Also he needs to change the way people think about important problems and get them to make better business decisions, set workplace emotions, practise the skills essential to effective leadership such as questioning, listening, integrating, and communicating and receive feedback on how to make improvements, and be savvy, giving attention to detail and thinking ahead. With new challenges thrown at you on a day-to-day basis, it’s necessary to sit back, reflect, plan and weed out what needs to be done to make the car go faster.

Today, Guests expect the GM to be more approachable. They want to directly talk to the GM. I guess due to increase in competition, the guests also realise that they have many more options to explore and they can assert themselves more these days.

Barun Jolly, GM, Crowne Plaza, Okhla, New Delhi GMs today need to ensure hotel’ s positioning and market capitalisation in this very dynamic market where the supply is increasing on an average of 25 percent yearly. Secondly the talent market now is extremely competitive; therefore attracting and retaining quality talent is another key challenge. A good GM is the one who delivers on his financial results for the company, and a great GM is one who not only delivers results but is good at engaging his staff and the team relates to him/her, and goes above creating positioning

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for the hotel by creating “respect” for the hotel through a combination of great social responsibility, caring for environment and delivering consistent excellent service.

Driving hotel performance has always been a key role of the GM but now over the past years it is expected for the GM to be a lot more technologically savvy as Sales and Marketing is being driven by increasing complex tools and he/ she has to spearhead the drive. Secondly, while earlier GMs were involved only in big picture; now with increased pressure on productivity due to reduced head count their involvement in daily operations is increasing.

Francis Mathews, GM, Country Inns & Suites By Carlson, Mysore Traditionally, the role of a GM has not undergone much of a change. The core activities remain the same but the GM of today faces different challenges from his counterpart a decade ago. My role, apart from Operations, now encompasses Marketing, Brand Strategy and Revenue generation. One of the key challenges for a GM is HR. Finding the right human resources to fit the role can be challenging especially in a fast growing market like India. With more and more international brands setting up base in India, there is a great demand for qualified staff. Hence retention strategies play a key role in the successful running of a hotel. Apart from that, other challenges include managing the top line growth and delivering profits that meet all stakeholders’ expectations.

A very thin line exists between a ‘good’ GM and a ‘great’ GM, but a great GM is remembered by customers for the superior customer service rendered and by the staff for the great work environment provided. A GM has to meet everyone’s expectations, which ultimately reflects the way in which the hotel is managed. After all, guests still have recourse to the GM if expectations are not met.

Mahindra Sharma, GM, Citrus Hotel & Resort, Bengaluru Conventionally, a hotel’s GM was responsible for smooth error-free operation only. His role was that of an innkeeper — greeting and entertaining guests, socialising at various events, and generally providing public relations for the property.

But in present times, there is a significant shift in a GM ’s role. His responsibility is not just operational but also one of an asset manager and business owner. Today, a GM is more focussed on business. While serving the guest is still important, it is the GM ’s responsibility to ensure that the finest service is delivered profitably. The GM has to be more involved in marketing and finance, among other areas of the operation.

He may be called ‘general’ manager, but a GM has reporting to him people who are experts in their own fields — Chefs, Front Office Managers, Tx hospitality

F&B Managers, Chief Finance, and Chief Engineer. A GM works with and manages a team with diverse education, background and specific skills.

This is what makes the role of a GM so challenging and exciting.

Thanks to social media, the role of the hotel manager has got a lot more complicated. Websites such as Facebook, Twitter, Google, Tripadvisor have made the whole scenario more transparent & interactive. Social media and review sites in particular, now play such an important role in how travellers make decisions and share experiences it would be negligent for the GM not to have at least a basic understanding of how the major channels work. And there is no better way than to climb into the driver’s seat. The GM has to lead the hotel’s e-Marketing effort for website, GDS, and third-party aggregators. These areas demand GM involvement; even if the hotel has a dedicated revenue manager, a GM ’s involvement is must!

Today’s GM has to be a great communicator.

Communicating is a two-way process — talking and listening. As we know, having two ears and only one mouth indicates that one should listen twice as much as talking. The GM has to demonstrate this daily. Managers who listen to their teammates find new opportunities to help them perform their jobs better. Good leadership comes from understanding the needs of the team.

Understanding comes from listening, not from smooth talk.

While it is true that the GM ’s role has changed radically in recent times, this new role is really an amalgam of old and new. In today’s hotel industry, this person plays the innkeeper role, as guests customers have brought about the need for the traditional inn-keeper to maintain personal relationships for the hotel. The new GM also has to handle a more complex business model of all operations and from finance to marketing, it requires different knowledge and management. Managing with the mindset of a traditional hotelier, one focussed solely on managing the hotel operations, no longer makes sense with need of more productive approach. A GM must embrace and excel at all of these elements if he has to be successful in the new role of today’s hotel GM. Sanjeev Shekhar, GM, Hotel Marine Plaza, Mumbai The key challenges for a GM nowadays are finding and hiring the right staff and constantly innovating and improving on standards. A good GM is somebody who runs a seamless operation. However, a great GM is one who always pushes for that extra mile and constantly strives to improve her/his operations. A GM today needs to have skills for people management and sales and

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F Mathews

GM, Country Inns & Suites By Ca rlson, Mysore

M Sharma

Citrus Hot el sort at Ben & Regaluru

Hotel Speak marketing. And as the face of the hotel to whom the guests come for any assistance, the GM must be available to his guests at all times. Over the past few years the GM has become a mentor and somebody who builds and looks after his team. With the ups and downs in business it has become necessary to be able to judge the future and ensure profitability for the hotel.

S hekhar

GM, ine Hotel Mar bai m u M Plaza

S Johri

, AD & GM Park Plaza Ahmedabad

Sanzeev Bhatia, GM, The Metropolitan Hotel & Spa, New Delhi The major challenge for a GM is the S Bhatia economic slowdown across the globe.

GM, , pa S & el The M Hot Today, it pays to leave businesses disNew Delhi tinct and decentralised. This means, GMs who take responsibility for a piece of the business (and its profit) are left to their own devices with limited resources. Few of the most important key challenges are use of e-commerce to its full capacity, maximum revenue generation, retention of important accounts and customers, retention of high performing and potential team members, intelligent financial management, etc.

A good GM trains his team and tells it what to do, goes extra mile to ensure a nice stay for guests, he is aware of top producing accounts of his hotel, manages expenses as per budget, has good attitude and deals with conflicts as it happens while, a great GM uses everyday situations to show, tell, train and empower the team, he stops at nothing to create a complete satisfaction for guests, empowers team to solve guest problems, he visits top producing accounts of his hotel regularly creating high walls for competitors, develops a variable budget, if business slows containing costs, embraces joy & humour, develops contagious enthusiasm and creates culture and confronts brutal facts. Over and above, mundane tasks, ‘EXTRA’ that he puts in every minute detail, takes him from good to great. And the key to success lies in the ability to think critically, to quickly adapt to new circumstances and to communicate clearly. People with those traits are more likely to do well as a GM. Today, the key skills required for a GM are — thorough knowledge of e -business, good contacts with corporate and travel agents, team building and team retention, more revenue with less cost and with full focus on guest services to retain existing guests.

Today’s guests are very intelligent.

Due to the advancement in information technology, it has become very easy for guests to shop around and choose things as per their preferences.

In guest’s perception, a hotel GM must ensure flawless operations and excelch ri h et u W M an B lent services in the hotel. He must be n to ra She el at available round the clock to all guests galore Hot eway without any excuses.

Brigade Gat

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Sandeep Johri. Area Director & GM, Park Plaza, Ahmedabad In today’s time the key challenge is manpower and maintaining profitability in business. Understanding of the business is the key. GMs, while representing the managing companies should have a clear understanding of the promoter’s interest. The business has to yield the desired profit, hence need to have a sharp eye on revenues as well as profitability, while maintaining the operating brand standards.

The top three all-round skills a GM needs today are leadership, PR skills and maintaining desired delivery standards. It is easy to launch/ open the hotel at a certain level of product and service standards but extremely difficult to maintain. The product & service levels tend to slip faster than we can ever notice. It is important to maintain standards by having a very sharp eye for detail and ear for guest feedback.

Today, the GM has become more accessible.

As the times have changed, GMs are seen making sales calls, outstation sales blitz and have more direct guest interaction. I have worked with GMs who would be seen very rarely out of their office and had an air of secrecy around them, which definitely has changed now. My role as GM has changed from the past few years. It certainly has become more challenging.

With a sudden over - supply of rooms in every city the occupancy & ARRs has taken a huge beating. The hotels which were used to high occupancy ARR are finding it difficult to deal with the current scenario. The entire pressure to sustain performance comes on the GM. Also, sourcing & retaining manpower has become a huge challenge. GM has now become a glorified HR Manager spending a good amount of time counselling employees and planning career path to retain good resources.

Martin Wuethrich, GM, Sheraton Bangalore Hotel at Brigade Gateway Traditionally, a GM had a very rigid structure, “command and control” mentality and lacked flexibility. With changing times the perspective of a role of a GM has changed immensely and now the role demands the GM to be a leader and successfully adapt and change. It’s important for the GM to empower associates to act on the vision of the hotel and must clearly be able to inspire and develop people to be successful in this current environment.

It is important the GM of today is able to instil a sense of global mindset into all associates, create inspiring vision, establish shared values, give direction, set stretch goals, be flexible and communicate effectively and drive the vision of the company as well. A great GM needs to be able to compete successfully and has to act as an entrepreneur to create new business models and strategic approaches. He needs to re-think, replan, strategise, innovate and learn continuously

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to be at the top of his performance.

Guests today are well travelled and have exposure to various hotels, so it has become extremely important for the GM to be more approachable and connect with guests. In today’s world social media is an important tool to be connected with guests and stakeholders on a daily basis. Social media is changing the hospitality landscape, and of public brand perception in particular. Public perception can be altered through interacting with the public online, but each comment creates a digital footprint that can last for years. Credibility is now controlled by the conversations within online communities where, in the eyes of consumers, perception is reality.

When people research about a hotel, they don’t just find a link to the property; they are exposed to public reviews along with it — both, positive and negative. At ‘Sheraton Bangalore Hotel at Brigade Gateway’, we have incorporated and engage constantly with our guests on daily basis on platforms such as Trip Advisor, Facebook, Twitter, Youtube, Google Plus, Four Square and many more.

Visheshwar Raj Singh, GM, Trident BKC, Mumbai A GM ‘s role has undergone a sea-change in the last decade or so, due to the increasing competition and moreso, the dynamic nature of booking systems. In the past, a GM would be the inn-keeper of a hotel - he would be the genial, go-to guy in case of any problems, who would also play the role of a showman. Now with the internet revolution having grown at mind-boggling speed and the tools for inventory keeping getting increasingly electronic, a GM has to have his pulse on marketing, communication, sales, revenues et al, vis-à-vis his hotel. Lead time for bookings has undergone a major influx thanks to the electronic modes of booking. Earlier, with bookings being done on the phone and/or through travel agents etc, one could predict the busy and lean periods. But now with electronic modes, lead time has reduced drastically, with bookings happening even with as short a notice as three days. At such times, the GM needs to be equipped to accommodate such requests. This indeed makes the job a high-pressure one; one can do it day in, day out only if one is passionate about it.

Today, the key challenges for a GM include, handling the information overload with panache; maintaining a balance between the managing and owning company (where such a situation exists — it is not so at our hotel; we’re owned and managed by the same company); and keeping continuous pace with the guest’s needs and expectations. It is the GM’s skill to ensure that the guest is neither under-serviced nor over-serviced. Maintaining this balance and manifesting these needs to enable maximum profitability (for the hotel) and best experience (for the guest) is Tx hospitality

the biggest challenge that a GM faces today.

The guests’ perception of a GM has also changed radically over the years. The GM is no longer the benevolent, ever-smiling guy milling about the hotel languidly. Nor is he the approachable big-boss sitting on a throne in his den and monitoring the hotel from afar. Rather, he is a approachable, accessible person who is also visible around the hotel, interacting with guests as they eat at the hotel, stay in it, check-out et al.

Beyond the physical realm too, the GM is utmost accessible to people via social networking sites. I for one am very active on Twitter, Facebook etc, as well as on sites that allow me to study what ratings/reviews my hotel’s competitors have got.

Luellyn D’Souza, GM, VITS Luxury Business Hotel, Mumbai Earlier, a GM ’s responsibilities were limited to gauging the internal working of the property. He was mainly responsible for the budgeting; motivating the staff; was a connecting bridge between the management and staff; and had to be a best guest service person, if required. But today the scenario has changed and the people look at the GM as an inspirational idol. His role has gone beyond the hotel interior. He is now moreover responsible to manage property operations on a day-to-day basis of a single property to assure optimum performance and continual improvement in the five key result areas namely. guest services, employees, sales/marketing, property appearance, and profit/financial control. Today’s GM can no longer be a figurehead; the role has transformed into that of a creative thinker; an individual who is the motivating force of new ideas for business in the extremely competitive world of commerce. The modern financial system demands that the GM is a valiant leader who sees himself liable for the performance and outcome of the hotel.

According to the Managerial Grid, the preceding GMs were more of 9:1 style of management, which means they were ruthless and did not care about the ends used to optimise revenues, even at the cost of employee dissatisfaction and their main priorities were the aspiration, the target and the vision of the company. n

Text: Inputs from Meghna Bhaduri (Crowne Plaza Okhla New Delhi, Holiday Inn Mumbai International Airport, Park Plaza Ahmedabad, Hotel Marine Plaza, Mumbai, The Metropolitan Hotel & Spa, New Delhi) and Reshma S Kulkarni (Country Inns & Suites By Carlson, Mysore, VITS Luxury Business Hotel, Citrus Hotels, Bengaluru, Sheraton Bangalore Hotel at Brigade Gateway, Trident BKC, Mumbai)

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V Raj Singh

GM, Trident BKC, Mumbai

L D’souza

GM, of VITS Luxury Busines s Hotel, Mumba i

Wired up

Mobile Technology

Revolutionizing

The world is noticing a phenomenal growth in adoption of tablet and smartphone devices. For any business, mobile presence is becoming as critical as Internet presence. The traveller community is rapidly moving into this digital age and it is becoming critical for hospitality industry to engage its guests on this new platform and add value to their mobile experience!

A

ccording to the TripAdvisor Travel Trends 2012 report, 44 percent of all travellers will be using their mobile phone as a travel resource in 2012.

Deloitte Hospitality Trend 2015 ranks mobile adoption as one of its top 10 game changers in the industry!

Hospitality industry has understood that this is the need of the day. But the biggest question is that, how to leverage this evergrowing technology?

The answer is a “Hotel App” that would enable hotels Vishal Dokania

Sunny Goenka

to fully leverage mobile technology by creating their presence on mobile platform as well as offer a revolutionary guest experience.

The hotel App can run on tablets and smartphones such as iPads, iPhones, Android Tabs, Android phones, Windows phones, etc. A branded app of the hotel can be downloaded from the respective app stores, significantly increasing hotel’s brand value. The app can be used by hotels to showcase hotel information, amenities, pictures, videos, and other details. It can improve marketing, branding, advertising, cross-selling and impulse buying.

A Hotel App can revolutionise the way guests interact, view and consume services.

Hotels can expose their amenities and services in high-quality multimedia formats with stunning images and videos, which results in an increased exposure and usage. Guest can access details of all offered services, make service requests, and can also place orders directly from the mobile device. Language, accent, wait time on phone, miscommunication, etc. are no longer a barrier for guests to access and enjoy hotel services to the fullest.

With such apps, hotels always present live and up-to-date information to their guests. Hotels can change the content, menu, images, videos, etc on the fly. The hotel will never have to face an embarrassment of saying “Sorry, that item (or service) is not available at this time”. Any special events or new offers can easily be added to the app.

Keeping in mind the ever-changing nature or technology, it may be a disservice to hotels if they develop their app independently. Changes in platforms, technology, social networks, etc. can lead to increased involvement and costs in developing and upgrading mobile apps. The solution to this problem is use apps developed by professional software companies. There are a handful of software companies that specialise is hospital-

ity apps. Utilising the services of such companies greatly reduces the time to launch an app and also lowers the overall cost of ownership of the software.

Many leading hotels are already using such apps and have reported an amazing ROI due to an increase in RevPAR ranging from 10 to 25 percent. They have reported increases in room service bills, restaurant bills, direct marketing revenues, Internet revenues, cross-selling, etc.

Some of the benefits that a hotel receives, which will increase hotel’s RevPAR, are Customer Satisfaction and Engagement, Targeted Advertising, Greater Brand Value, Shopping Merchandise, Local Bookings, Increase Profitability by CrossSelling, Increase Employees / Operations Efficiency, Reduce Operational / Manpower Costs, Competitive Edge.

Many consulting firms have predicted that within a few years, most major hotels will have their own mobile apps. Now it is up to hotels to decide, whether they want to have the first mover advantage.

Text: Vishal Dokania & Sunny Goenka, Founders, Blynk System Blynk Systems aims to revolutionise the interaction between hospitality industry and its customers. Just as the telephone changed the way businesses interact with customers, Blynk provides touch and mobile software products to revolutionise customer experience and interaction.

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expert column

Analyzing Hotel CustoerBehaviors

Customer Behaviors

Customer segmentation allows you to reach the right prospect in the right place at the right time with the right message using the right media. Segmented, direct marketing is a very effective way to allocate your resources.

W M Kanti Chakraborty

ouldn’t it be great if new customers wore targets, so they would be easy for us to spot? Well, they do! Everyone provides us with visual and verbal clues that tell us who they are – for example, by the way they dress and by the way they talk. You can even guess a person’s age, lifestyle and values by their hairstyle, can’t you?

These clues are pretty accurate. Communicating your hotel’s marketing message to the “general public” is a waste of time, money and effort. The general public is too large a mass, its description too vague and its needs too varied for you to satisfy. Unless you’re selling a universal product with universal tastes, you really can’t afford to reach the general public. It’s too expensive for a hotel and perhaps too expensive for even a hotel chain to reach the general public through the mass media.

Smart hotel marketers use segmentation and profiling and direct marketing to reach specific customer segments that a need, interest and ability to buy their hotel product.

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So who are your potential customers? Fortunately, people within the general public have a natural tendency to form into smaller groups that share a common interest and need. People form into groups according to gender, age, income, occupation, education, religion, race and nationality. Market segmentation is the process of dividing a heterogeneous general public into to many smaller homogeneous specific publics or customer segments. These customer segments can be profiled for the purpose of designing a product to satisfy specific needs. Customer segment profiles help marketers design a message and mix of media to communicate directly with specific types of customers.

The four major ways to segment a market are geographical, demographic, psychographic and behavioral. Use the variables shown in the chart to form customer segments and sub-segments that you want to profile. Think about what’s important to different kinds of customers you want.

Geographic (region, county size, city size, density, climate) How would you customize

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your marketing message if you knew that your primary customer came from North, South, East or West? Would you talk differently to someone from the big city, small town or rural area? Are Northerners and Southerners interested in hearing the same thing?

Demographic (age, income, gender, occupation and other variables) Are seniors citizens interested in a different message than baby boomers? Should the benefits you stress to executives be different from the benefits you stress to field representatives? Are female travelers looking for something different than male travelers? Should you develop a special program and message for truckers that satisfy their occupational needs?

Psychographic (social class, lifestyle, personality) What do you say to the lower, middle and upper classes – same benefits and message or something different? What do you say to the survivors, belongers, achievers, adventurers and environmentalists? And in face to face selling, how do you help a driver, expressive, amiable or analytical personality makes a decision? With the same approach or a different approach?

Behavioral (most wanted benefits, usage, loyalty, readiness to buy and attitude toward product) Everybody wants quality, service and economy these days but which one do you stress to each customer segment? When you write a sales letter, should you use a different approach for the non-user, ex-user, first-time user and the regular user? What does the heavy user or frequent traveler want to see in your marketing offer – something special or the same thing you offer to everyone? Do you treat loyal customers differently from customers who constantly switch? Would you speak differently to people who are unaware, aware, or satisfied with you?

Do your customer service representatives handle different people differently? What do you say to customers who are enthusiastic, positive, indifferent, negative or hostile?

Point is, you need to communicate differently with different kinds of prospects and customers.

That’s why hotels segment their customer database and build customer segment profiles – to better understand the customer.

Throughout the hospitality industry, two major variables are used to segment hotel guests: size of travel party and purpose of trip. In other words, are guests traveling independently or as part of an organized group? And are they traveling primary for business or leisure. Those two variables form the four major customer segments used in the hotel industry:  Individual business travelers  Individual leisure travelers  Group business (meetings & conventions)  Group leisure (tours & social groups) Many customer sub-segments fall under these four major segments. Select the sub-segments for which you intend to build a profile and track occupied room nights and revenues. Segmentation is the process of dividing a heterogeneous market into smaller, more homogeneous customer segments, which can be identified for the purpose of designing a marketing strategy to satisfy the needs of customers and selecting a media mix to communicate with them most directly. n

Text: Mrinal Kanti Chakraborty

Mrinal Kanti Chakraborty is Vice President Operations at Hotel Nandan, Guwahati, Assam (a unit of Shyam Udyog Pvt. Ltd. the First Classified Three Star Hotel of North East India). Mrinal heads the Hotel Operations in Assam as Hotel Nandan expands the Portfolio of Room Division & Banqueting at Guwahati

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Smart hotel marketers use segmentation and profiling and direct marketing to reach specific customer segments that a need, interest and ability to buy their hotel product

kick off

Banyan Tree Hotels and

Resorts Hotel Opens in Navi Mumbai

T

ree Hotels and Resorts recently announced the launch of Banyan Tree Kerala in Q1 2013. The resort’s debut marks the first property in India for award-winning Banyan Tree Group. Notable for its unique setting on a private island in the backwaters of southern India’s most iconic state, Banyan Tree Kerala is an all-pool villa retreat from which to explore the traditions and daily rhythms of a bygone era. Located on the private island of Nediyathuruthu in the Alleppey district of Kerala, Banyan Tree Kerala is an hour south of Kochi International Airport and a 10-minute boat ride from the resort’s private jetty in nearby Vaduthala. Framed by the palmlined picturesque backwaters for which Kerala is renowned, the resort offers an idyllic setting to

discover the beaches, canals, lush tropical greenery and Ayurvedic therapies that have garnered the state a high ranking on countless “must-see destinations” lists around the world.

Grand Hyatt

Mumbai

Unveils newly-refurbished banquet spaces

S

trategically located in Mumbai with easy access to North, Central and South Mumbai, Grand Hyatt Mumbai now offers a newly-renovated banquet spaces with updated and state-of-the-art facilities that will facilitate an even better and grander event experience.

Refurbished to wear a new look of contemporary décor, the banquet venues are now complemented with new carpets, an interior facelift, veneer paneling, reworked ceilings, external glazed doors, enhanced lighting and one-point power distribution box around the Grand Ballroom, pre-function areas, Mahogany and the boardrooms. The refurbishments also highlight and enhance subtle detailing such as wallpapers that give a feeling of combed fabric on the walls around the pre-function areas, sheer fabrics that beautifully drape the windows and viewing areas in the Grand Ballroom and Boardrooms, refurbished doors, sound-proof partitions that enhance the exclusivity of events, extended power-points and revamped washrooms. The courtyard can now accommodate a capacity of approximately 600 people.

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ITC

largest LEED Platinum-rated hotel, in the new construction category. Amongst the largest hotels in India, The ITC Grand Chola is slated to alter the tourism and convention landscape in the region given its unique 100,000 sq. ft. of banqueting and convention space, with 30,000 sq. ft. of pillar-less ballroom amongst the largest in the county, 10 food and beverage outlets and a 23,000 sq. ft. Kaya Kalp spa.

Inspired by the architectural splendour and rich traditions of the imperial Cholas, the ITC Grand Chola is an iconic asset for Chennai and an archetype of the culture and ethos of the region. In addition to augmenting business and incremental revenue for the state, the hotel is intended to be a large employment multiplier creating sustainable livelihoods through direct and indirect employment. It appointed a workforce of close to 4000 personnel, including a majority of local craftsmen and workers towards building and completing the hotel project over the last five years. It employs over 1000 people to engage in its day-to-day operations.

Hotels Unveils ITC Grand Chola

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ndia’s leading luxury hotel chain, ITC Hotels recently launched its majestic luxury hotel in Chennai; the ITC Grand Chola. The 600-room super premium integrated luxury hotel complex is the latest addition to ITC’s portfolio of luxury hotels, accredited as the World’s

Gateway Hotel Residency

Road Bangalore Unveils its New Look

S

ince it welcomed its first guest in 1990, The Gateway Hotel Residency Road Bangalore has consistently offered the highest standards of quality, service and style to business travellers seeking smarter choices.

With its newly renovated contemporary lobby; Sphyre — the new lounge bar and the restoration of the iconic Karavalli, the hotel has been re-designed with a ‘green’ theme, keeping the urban nomad in mind. Commenting on the re-launch, PK Mohankumar, Chief Operating Officer, The Tx hospitality

Gateway Hotels & Resorts, said, “We offer a relaxed, refreshing and contemporary experience to deliver the brand promise of welcome perfection. We are flexible, on the move, and instantly responsive. We work around the clock and around guests’ schedules with a 24/7 attitude. We are about active and healthier choices. We are about flexibility and freedom.

Freedom to make whatever demands you want of us so that you can go about your business uninterrupted.”

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kick off

Hotel Marigold by

GreenPark

New Luxury Destination Hyderabad

G

reenPark Hotels & Resorts Ltd recently announced the launch of Marigold — the first 5-Star luxury hotel in their portfolio. Marigold, which has been made with an investment of `100 crore marks the foray of the group into the luxury segment. The soothing and contemporarily designed property offers an ambience and facilities suitable for business and leisure alike.

Centrally located in Greenlands, Begumpet, the hotel is at a close proximity to all the important destinations of the city. Speaking on the occasion of the launch,. Mohan Krishna - Vice President Operations, GreenPark Group of Hotels and Resorts Ltd, said, “Marigold is uniquely positioned to cater to both the leisure and the MICE segments.

There is a tremendous long-term potential and need for quality offering in the hospitality sector and Marigold was conceived with a view to catering to that demand.”

Royal Orchid

Hotels

R

Enters Hyderabad with Re:gen:ta One

oyal Orchid Hotels Ltd is making its debut in Hyderabad with Re:gen:ta One. The brand Re:gen:ta One is an upscale arm of the Royal Orchid Hotel group. It is designed for the corporate traveler whose watchword is value and convenience. With the launch of this property, Royal Orchid Hotels has 22 hotels in its chain. Re:gen:ta One, Hyderabad located 30 minutes away from the Rajiv Gandhi International Airport will cater to business travelers with an edge of having the commercial centres close by. The hotel houses 158 well-equipped, elegant large rooms of 34 sq m. size with 4 fixture glass enclosed bathrooms and walk in closets. Speaking at the launch Chender Baljee, Chairman and Managing Director, Royal Orchid Hotels Limited, said, “Hyderabad, being one of the strong commercial hubs of India is a very important market for us. We are extremely happy and proud to be launching Re:gen:ta One in Hyderabad.”

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Clarks

INN

A

Debuts in Lucknow

fter soft-launching the hotel a couple of months ago, Clarks Inn Group of Hotels has now announced the opening of fully operational The Continental Lucknow, its first hotel property in the city of Nawabs. The Continental Lucknow offers 44 well-appointed guestrooms equipped with all the modern-day facilities. Speaking of the latest addition, Clarks Inn Group of Hotels Vice President, SN Srivastava, said, “We are proud to announce the opening of one of our most awaited properties in recent times, The Continental Lucknow. I would like to assure in no less term that over time this beautiful property will emerge as one of the most sought after

hotel address in Lucknow. We are confident that this property will appeal to all segments of travellers, and especially the modern-day discerning business travellers.”

Keys

Resort

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In Goa’s Party Zone

eys Hotels, the mid market hotel chain, establishes its presence in Goa by entering into a management contract with Alcon Anil Counto Enterprises, to operate ‘Keys Resort Ronil’. Located five minutes away from the sandy clutches of Baga beach, the resort consists of 126 wellappointed rooms catering to Indian and foreign tourists. The resort is replete with facilities catering to the needs of leisure and conference travellers with two outdoor swimming pools, steam and sauna, a multi-cuisine restaurant, beauty parlor, recreation facilities (indoor and outdoor games), three conference halls with business facilities and Wi-Fi connectivity in the lobby and restaurant area. Commenting on this occasion, Sanjay Sethi, Managing Director and CEO, Berggruen Hotels, stated, “We are delighted in having established our presence in Goa in partnership with the Alcon group. Our endeavour will be to build on the brand equity of the resort and take it to the next level to create Tx hospitality

a world-class facility for leisure travellers on the footsteps of Goa’s party zone. Over the next 12 months, the resort will be upgraded through capital infusion by the Alcon group under our guidance.”

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BANTER

Outside the

Akharas

His life has been confined to the four walls of the Chattrasal Akhara for most part of his life, and whenever he has moved out of those for a championship or training, wrestler Yogeshwar Dutt has remained bound in the boundaries of the competition arena. But when we caught up with London Olympics’ bronze medallist grappler, he opened to us about his travel tryst, which has some interesting anecdotes, like being detained vainly in riot-torn Moscow or practicing alone in Georgia. Although he is a medallist now, the 29-year-old is trying to divert his mom’s intention of tying his nuptial knot. His focus now is on World Wrestling Championship 2013 in Canada and then Incheon Asian Games and Glasgow Commonwealth Games in 2014.

When was your last holiday?

(Smiles) From the age of eight years, I have been travelling for my training so I never got a chance to go for a holiday as such. Before London Olympics 2012, I was in Belarus for practice.

Which airlines do you like best and why?

Air India because I get to eat Indian food and get to watch a lot of Bollywood movies.

Which hotel do you like best — in India and abroad?

Honestly, in India, I only stayed at Hotel Ashoka in New Delhi so I don’t have any other favourite hotel and abroad, I always get a room in a five-star hotel through my organisers so don’t bother to remember the name of any place.

What do you do to relax during a trip?

I listen to Haryanvi ragini and I love listening to old songs.

What gadgets can’t you do without when traveling?

iPad 2 because I have uploaded the best of my wrestling videos and my colleagues of the same weight category and I keep watching them to maintain the techniques of my game.

Which flight/hotel facilities do you like best when travelling and why?

I like Air India because it has the best facility to show 11-12 Indian movies, the best episodes of all the sports also the airhostesses are so helpful. As far as the hotel’s facility is concerned, I like Hotel Ashoka in New Delhi because of its central location.

What is your favourite restaurant in India and abroad?

Haveli restaurant, near Sonipat in India and I like to have Bhindi, Aloo ka paratha and Pulao. Abroad, my favourite is Nandos in South Africa and I like all the vegetarian dishes there.

What has been your favourite holiday destination?

Belarus, because it’s very peaceful place and it has one of the best wrestling mat in the world. To me, it’s a fantastic picnic spot.

Which destination have you still not explored but would like to?

Village of Shahid Bhagat Singh near Amritsar and I really want to go there

because it’s a birthplace of a deshbhakt.

What is the most exotic location you’ve been to?

Once as a marine officer, I was in Madagascar. Since then I’ve always wanted to get stranded on Madagascar Island with my lady. It’s all jungle, natural beauty, beautiful beaches and lots of mangoes... That’s my most exotic dream you can say... hahaha.

After winning the bronze, what souvenir did you want to buy from London 2012?

I wanted to buy a watch for myself, and I gave $500 to a fellow coach. But he told my sponsors Mittal Champions Trust, who in turn gifted me a very stylish Omega watch. It is a priced possession for me. n

Text: Radhika Mehta

new

appoinments

Absolute Hotel Services (AHS) Group Key Executive movements announced

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bsolute Hotel Services recently announced the appointments of Sameer Dharkar as Managing Director for India/Middle East, Mark Heather as Vice President Business Development, Mandar Vasant Kumta as the General Manager of Eastin Easy Citizen Ahmedabad, and Hrishikesh Madhukar Joshi as the General Manager of U Tropicana Alibaug. Prior to this new appointment Dharkar was a Director with Absolute Hotel Services India as well as a Director with Money Managers India. Heather who was previously Managing Director for Absolute Hotel Services India will relocate to

Bangkok, Thailand, in a full business development role with Absolute Hotel Services Corporate team in the capacity of Vice President Business Development. His main focus will be business expansions in Indochina, Thailand, Indonesia, Philippines and Malaysia as well as developing new territories in accordance with company strategy. Kumta has over 16 years of proven track record in the hospitality industry with hotels in the Middle East and India including Astoria & Ambassador Group of Hotels, Hotel Marine Plaza and Jebel Ali Hotel & Golf Resort.

Mövenpick Hotel & Spa Bengaluru appoints Thomas Joseph as Executive Chef

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övenpick Hotel & Spa, Bengaluru has announced the appointment of Thomas Joseph as the Executive Chef of the property. Chef Thomas’ key responsibilities will include overseeing

the hotel’s multiple restaurants, designing signature breakfast and lunch menus, devising global cuisines, and bringing world-class gourmet experiences to Bengaluru culinary canvas.

Nimnu Chef De Cuisine at Ocean

Ramaswamy GM of Ambience Kempinski

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empinski Hotels, Europe‘s oldest luxury hotel group, announces the appointment of Vella Ramaswamy as the General Manager of its upcoming Kempinski Ambience Hotel Delhi, scheduled to open later this year in East Delhi.

A pioneer in the hotel industry, Mr. Ramaswamy is spearheading the hotel team to make it a new landmark for European luxury in India.

Since 1897, Kempinski has been known globally for its refined hoteliering and distinguished properties from historic buildings to the most avantgarde of modern architecture, including world-famous properties .

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otel Sahara Star is proud to announce the appointment of Chef Kroongtana Nimnu as their new Chef De Cuisine at Ocean, India’s largest marine aquarium. Ocean is set amidst the backdrop of spectacular species of fishes in the life size aquarium. Chef Kroongtana Nimnu holds an extensive experience in hospitality.

Tx hospitality

The Metropolitan Hotel & Spa appoints Sanzeev Bhatia as General Manager

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anzeev Bhatia has now been elevated as the General Manager of a leading five star deluxe property, The Metropolitan Hotel & Spa. A science graduate with a diploma in Hotel Management from India’s best Institute of Hotel Management, he has a solid experience of more than 28 years in the hospitality industry. Bhatia joined The Metropolitan Hotel & Spa in 2005 as Operations Head-Front Office and was later promoted to Operations Head, Rooms and Assistant General Manager in 2008 and 2010 respectively.

Abercrombie & Kent Private Travel appoints Naina Malika Williams as General Manager

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bercrombie & Kent Private Travel India recently announced its presence in Bengaluru with joining of Naina Malika Williams as General Manager, in charge of Sales, Marketing & Business Development activity for A&K in the Southern Region. Naina is a thorough professional with over two decades of experience in the field of Travel & Tourism with organisations such as American Express, FCm Travel Solutions, International Travel House and People’s Travels, with core competency in Client Management, Operations, Sales & Marketing.

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Douglas Martell Appointed as Vice President, Operations, South West Asia IHG

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

Bangladesh and Nepal, currently totaling 13 hotels across 10 cities.

Douglas will be based in Delhi, India, and report to Pascal Gauvin, Chief Operating Officer for India, Middle East and Africa. Douglas will also lead the team to grow IHG’s portfolio of brands, including InterContinental Hotels & Resorts, Crowne Plaza Hotels & Resorts and Holiday Inn, as well as Holiday Inn Express, which will be making its debut in India later this year.

Azzure By Spree Hotels Goa appoint Upendra Kulkarni as General Manager

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pendra Kulkarni has been appointed as the General Manger for Azzure By Spree Hotels Goa. An alumni of MSIHMCT Pune, IHMCT A’Nagar and IHMES Isle of Man, Upendra started his career with Radisson SAS (Blu) Hotels in Manchester &

London Stansted moving up the ladder with many challenging assignments with the companies like Hilton Hotels & NH Hotels in England. He has over 15 years of exposure in Hotels Operations. Earlier he worked with Estique Hotels Pune & KHIL in India.

British Airways announces new Commercial Team

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anganath Budumooru has been appointed as the General Manager, Holiday Inn Express Ahmedabad, by the IHG (InterContinental Hotels Group).

Scheduled to open this month, the 173-room property will be India’s first Holiday Inn Express and only the second to open in the region after the launch of the brand in Bangkok in June 2012.

Budumooru brings close to a decade-long association with the brand having recently served as the General Manager of the Holiday Inn Express at Hammersmith in London, United Kingdom. His extensive experience will prove to be critical to the initial launch and roll out of the country’s first Holiday Inn Express.

In his new role, Budumooru will lead pre-opening efforts and launch of Holiday Inn Express Ahmedabad in addition to managing day to day operations as the hotel opens.

While managing a team of dedicated industry professional’s, Budumooru will be instrumental in overall hotel management, driving hotel performance and ensuring high levels of service determined by the Holiday Inn Express brand standards.

Budumooru has been with IHG since 2002 and before assuming responsibility as the General Manager of Holiday Inn Express Hammersmith, he was its Deputy General Manager transitioning from earlier roles in guest services, administration and revenue at the hotel.

Douglas Martell, Vice President Operations, South West Asia, IHG said, “I am very pleased to welcome Ranganath to our brand new Holiday Inn Express Ahmedabad. His experience and understanding Holiday Inn Express is critical to the success of the brand in India.”

Commenting on his new role, Budumooru said: “I am thrilled to be a part of the first Holiday Express opening in India. Holiday Inn Express Ahmedabad will be the first of many in the country helping to meet the need for international standard, value and convenience based hotels.”

Tx hospitality

Country Inn & Suites by Carlson, Mysore appoints Chef Inderjeet Singh as Executive Chef

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hef Inderjeet Singh has recently been appointed Executive Chef at Country Inn & Suites by Carlson, Mysore, to be launched. In this role, he will oversee culinary operations of the Hotel along with spearheading the F&B experience, he will also chaperon and head production activities and tasks, directing inventory, delivering high-value services to upscale clients as well as ensuring quality standards to enhance guest satisfaction.

Vivek Nair Elected as President FHRAI

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fter the 56th Annual General Meeting of the Federation of Hotel & Restaurant Associations of India (FHRAI), Vivek Nair, Vice-Chairman & Managing Director of Hotel Leelaventure Limited, has been elected as President for 2012-13. One of India’s most accomplished and respected hoteliers, Nair had previously served as the FHRAI President in 2003-04.

He has also been a Past President of the Hotel & Restaurant Association of Western India (HRAWI) and the South India Hotels & Restaurants Association (SIHRA).

83 november-december 2012

Last word

“

“

Cooking is a service

to God

A chef isn’t someone who is only credited for the way he cooks but also the way he serves is also a great constraint to judge him… chef Yogesh Arora went all the way from India to Singapore trying his hands on different cuisines and serving people from different origins.

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Chef Yogesh Arora

fter completing his hotel management qualifications he joined a hotel as a chef and at that point he met his Guru, Sri Sri Poonamji, whose presence had such a profound impact on his life. “She spoke to me about how cooking and serving food was not just a profession, but a service to those around me and thus to God. This helped change my perception and added a whole new sacredness to being a chef,” he said.

Being an Indian himself he has his own take on the varied cuisine of India, he says, “Indian cuisine has its roots in Ayurveda that actually means the knowledge for long life. Ayurvedic teachings have a lot to do with healing naturally through proper diet (i.e.: consuming the proper combination of spices and herbs to suit the body’s needs.) Thus, in my opinion, Indian cuisine in its purest form may just be the best cuisine to heal the body of imbalance and disease.” We have heard that India cuisine is becoming more and more popular all around the world, and this well travelled chef tells us on what are the intricacies that people love the most, “It’s known around the world for the use of an array of spices and is also regarded as probably really spicy and tedious to cook by people overseas. Recently, people are also starting to realize the health benefits of spices and are turning to Indian cuisine for a healthy diet. I guess Indian cuisine is gaining popularity and evolving to suit different palates. Yet, I hope that the essence, the healing roots of Indian cuisine will be revived and gain more popularity.”

He says that Indian cuisine is definitely not for the fain hearted, especially those who are not used to the bevy of spices that just enliven each Indian dish. Yet Indian cuisine is so vast, differing from various regions in India that it may well cater to any taste. On asking that what is more important in a dish, its visual experience or the aroma he says, “The sensory appeal always exists in a dish. We tend to eat with our eyes, nose and mouth respectively” and the dish that he enjoys Tx hospitality

cooking the most is, “I never tire of making or eating has got to be khichri, Indian basmati rice cooked with lentils, spiced lightly with cumin and finished off with a pat of butter. It’s amazing sustenance for the body and mind, and is recommended as a cleansing dish during Ayurvedic detox diets.” After travelling to various countries also he appreciates the Indian hospitality the most, he says, “Being gracious hosts are second nature to Indians. Our basic tenet can be said to be “athithi devo bhava”, which translates as guest is God. There’s really no hospitality like Indian hospitality where you’re treated like divine.”

Singapore and India are two different countries and differ in the culture and many more things, similar is the difference in the food, on this, Chef Yogesh says, “Singapore is a located in Southeast Asia, in the midst of other Asian countries and thus is a melting pot of Asian cuisines.

Indian cuisine is evolved in Singapore depending on the spices available. In Singapore, Indian cuisine is almost synonymous with South Indian cuisine due to the large amount of South Indians living here. Yet, North Indian dishes especially chaat is fast gaining popularity.”

When chef Yogesh dines out as a customer and not as a chef he has a different temperament with which he judges the fellow chef. “I would assess based on the chef’s regard for the customer, care and consideration gone into the food preparation. Most chefs cook to show off their talents, etc. I have always felt mothers are better chefs because they cook with so much care, love and concern for their children. In the same way, any chef with a similar consideration for the customer’ need and taste. This chef puts the needs of whom he or she is serving before the need to flaunt talent. While cooking Indian food for people in abroad, he says that there is a need to tune Indian cuisine slightly to suit the palate of people abroad who may not be fond of spicy food. n Text: Nikita Chopra

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