HOTELS & RESTAURANTS
TRAVEL & TOURISM
FOOD & BEVERAGE
RNI-MPENG/2018/74957
OCT 19’
INR 100 Vol 09 Year 02
SPECIAL ISSUE
ILLUMINATING BEAT OF HOSPITALITY
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Chairperson’sHOSPI Note
Chairperson’s Note
“
A celebration for the heroes I am delighted to dedicate the ofDecember the kitchen who issue of Hospitality Lexis satiate to Indian Hotels Company Limited, which is turning the 115 years youngnation’s this December.craving A group whichwith is built on the legacy. Their sincerity, ethics and values are reflected in their love, and care” services. My personal experience with Taj is very
astonishing. Every time one visits their property, a phenomenal level of hospitality is experienced. Atithi Devo The journey of a chef Bhava is clearly visible in their actions. Experience with begins from their native kitchens, London's Taj and Taj exotica resort & Spa, Goa is among the where they inherit the essence ofhospitality cooking experience I have ever had.Few of the suites best from their mother and grandmother. in Taj Perfection London are designed in Bollywood look, by famous comes with training and major gourmet experts had fashion designer Sabyasachi Mukherjee, begun cooking at an early age. Being a chef which is a gloriillustrates the strong connection fied profession as their culinary journey is diversified intogroup with our nation. of the
the research of legacy recipes to innovative approaches. They maintain authenticity while being creative. Chefs always stay - Rekha Hora connected with their roots to showcase it at the global platform Chairperson and bringing back the homeland ingredients of other cultures. In day to day kitchen activities, they adopt sustainable ways to make the environment and their workplace healthy. Chefs inject glamour to the guests’ plate through their exceptional plating and food styling skills. The gesture of gratitude by the IFCA to the hardworking chefs who are an imperative part of the hospitality industry is a genuinely integrated effort to promote the Chefs across the world.
a r o H a h k e R
“Keep serving the nation and all the very best for future endeavors.”
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D E C E MREKHA B E R 2 0 1 8 |HORA HOSPITALITY LEXIS
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Chairperson
HospiEmpire
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HOSPI
We are not for you, We are because of you. Respect & Gratitude,
Komal Hora, CEO, Editor in Chief.
Hosp prof iBuz.com e begu ssionals started o n Hosp with a f the In with a m d s our itality L olitary ian Hos ission to prin exis, site p t ma has itality I provide pres PAN ex n g e r chan nce on d azine ex India lux panded dustry. ecognit ion t An a pans ury into nels igita o d h the . dedi Hospi c l media ion, tod ospital print m venture the a i cate e hann t t y we whic dia w y ma hrou d pla h tform els cove gh our are mar gazine. ith I wo 8 de r the uld l A k . i part ng i d ik med enti re in icated s mmens from ia ch e to tak o e dust and e a ry b cial med enga nnels, H this op y pro p nati ia on fo gement ospiBuz ortunit v i d i ng t s y thei hem r gu r their s . Heartf Chefs is to anno e e t the u revie lt gr eady sts c n ce th chan atitu ws, s olum supp a n you d t e n o o e l s rt an ries, with t amon , tra to th but g8 ve vi d t we a e re b deos an l blogs, love. W chef ’s f he most social ecau e d r r se of culinar ecipes, request aternit traffic yo i y n you. c n stor ies w ovation hef ’s to f the sh s, ith u s as produc are t we a re n ot fo r
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HOSPI
Team Hospi With Gastronomy Stars.
Team Hospi at
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HOSPI TEAM
A Print Luxury CMO Note BRAND ENGINEERS AND BRAND AMBASSADORS. In present scenario chefs are not constraining themselves in the kitchen, they are doing much beyond that. Culinary experts are proving to be the brand builders as they know the basic essence of the brand and they illustrate it with their personal touch. In hospitality, the key element that matters is the personal touch that a chef provides to the guests through the food. As the proverbs say ‘The way to every individual heart is through their stomach’ chefs are turning out to be a successful restaurateur because they are familiar with the tastebuds of their guests. Various big-name gourmet specialists are the brand ambassadors of F&B products because they know the credibility of the product. These chefs collaboration reinforce the product with authenticity. Chefs promotions and awareness helps people to select a healthy product. Apart from ingredients and food products chefs are also the face of various Kitchen equipment, Recipes, Books and the products related to the culinary world. Their work is not restricted till the kitchen of the organization but they also give full involvement in marketing tasks like menu designing, food styling, packaging, and the list goes on. As PM Modi always say’ In nation’s development participation of every individual is vital’ in the same way chefs contribute in every stage of the organization through various activities. Chefs are more than just a chef they are the Brand Engineers and Brand Ambassadors.
From the house of
Mentor & Advisory Balbir Hora Legal & Marketing Head Nikita Hora Planning & Strategy Siddharth Singh Content Writer Jamila Dawoodi Chavi Sehgal Web Handle Trapti Rai Mamta Sahu Sunita Sen
Nikita Hora
Legal & Marketing Head HospiEmpire
Disclamer: The publishers regret that they cannot accept liability for errors and omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for reader’s particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of the fair review. IN CASE OF ANY JURISDICTION WILL BE AT BHOPAL ONLY.
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HOSPI LEADERS HOTELS & RESTAURANTS
TRAVEL & TOURISM
FOOD & BEVERAGE
RNI-MPENG/2018/74957
OCT 19’
INR 100 Vol 09 Year 02
SPECIAL ISSUE
ILLUMINATING BEAT OF HOSPITALITY
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Chairperson Rekha Hora CEO & Editor Komal Hora Art Director & Senior Designer Shubham Singh Public Relation & Marketing Udit Paradkar Distribution Usha Salve
Owned, Printed & Published by Komal Hora from E1-188, Arera Colony, Bhopal -462016(M.P.). Printed at Super Printers and Plastic Works, Plot No. 22, Nadeem Press Premises, Press Complex, Zone-1, MP Nagar, Bhopal -462023(M.P.). Editor – Komal Hora www.hospibuz.com, www.hospitalitylexis.com, hello@hospibuz.com, editor@hospitalitylexis.com Mob.No. - +91 -9713831916 Tel. No. – 0755-4933916
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road is the new kitchen, Globe is the new plate.
October 20th is celebrated as the International Chefs Day. October issue of Hospitality Lexis is solely dedicated to the noble profession and is probably the best opportunity not only to connect more people with chefs but also to illustrate the hard work of chefs that work behind the scenes. Cooking nowadays is a lot more than just cooking, chefs explore the hidden taste of the dish and they enhance the basic structure of the dish which tantalizes our tastebuds. Selecting the right ingredients in the right amount with the appropriate combination is more than an art in itself. After various sleepless nights of researches and traveling they provide the industry with the authentic product and rejuvenates the lost culinary legacies. Their global exposure reinforces the nation with unique ingredients, recipes, methods, and cuisine. In the lighting-fast generation, chefs keep themselves a step ahead to fulfill the need and demand of the guests accordingly. They are the real curators of fit India as throughout the clock chefs work to uplift the eating habit of the nation through using sustainable and clean ingredients in their products and recipes. Major chefs associations are working hard to reduce food wastage through various innovations. To serve out of the league to the guest chefs glorify their dish through exceptional food plating skills. A chef marks his presence at every level of the organization, be it Army, Hospital or corporate. In this special issue of Hospitality Lexis, we have opened a new horizon by curating the entire issued dedicated to the chefs’ fraternity. This noble profession originates from the kitchens of grandmother and mother and illustrates the nation’s taste on the global palate. Delighted to announce our media association with IFCA’s 8th international chefs’ conference.
Komal Hora CEO
HospiEmpire
IN CASE OF ANY JURISDICTION WILL BE AT BHOPAL ONLY.
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HOSPI
CONTENTS NAMO THALI Howdy Modi
9
Culinary Gems of Indian Hospitality Padma Shri awarded chefs Michelin Star Chefs of India
IFCA Tadka begins
10-11
13-19 Gastronomy Conversations Chef Vineet Manocha Chef Vineet Bhatia Chef Satish Arora Chef Sabyasachi Gorai Chef Vicky Ratnani Chef Ranveer Brar
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HOSPI
#MISSION 100CHEF
Saby on the Road
Food Travelouge Cooking Across the world
Recipe Chef Reetu Uday Kugaji
#Mission100chefs Chefs Decoded
Chefs Bio What your Bio says?
Chef's Book Chef Varun Inamdar
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HOSPI WELCOME
Anurag Katriar Newly Appointed President
The New Voice Of Restaurateurs
“
I will strive to lead the Indian restaurant industry into a new era of prosperity, participation and positive perception which advances and safeguards the entrepreneurial spirit. Our collective passion and shared spirit of hospitality will enhance the quality of life that we serve.
Anurag Katriar President, NRAI
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HOSPI DISH
Howdy Modi Namo Thali prepared by the Chef Kiran Verma An Indian origin Chef Kiran Verma prepared an exceptional menu for the honourable Prime Minister Narendra Modi. Chef Kiran for the first time served the honourable PM and groomed two types of Namo Thali- Namo Thali Mithai and Namo Thali Sewri, the special thali also included a variety of chutneys. The Namo Thali Mithai had Shrikhand, Rasmalai, Gajar ka Halwa, Badaam ka Halwa and the Namo Thali Sewri had Khichdi, Kachori and Methi Thapla. These Namo Thali were prepared at the time when the honourable Prime Minister Narendra Modi was on seven days-long sojourn to the United States with an aim to hoist bilateral ties. www. hospibuz .com
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HOSPI PRIDE
PADMA SHRI Awarded Chefs
Chef Sanjeev Kapoor
Chef Imtiaz Qureshi
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HOSPI
Chef Manjunath Mural He has received a Michelin star for the restaurant Song of India in Singapore in 2016.
Chef Garima Arora The first Indian woman to win a Michelin star for her restaurant Gaa in Bangkok, Thailand.
Chef Srijith Gopinathan He has won two Michelin stars for his unique Californian Indian cuisine at Campton Place Restaurant in San Francisco.
Chef Atul Kochhar He received a Michelin star during his tenure as a head chef at Tamarind, London in 2001 and another for his venture Benaras in 2007.
Chef Vineet Bhatia He received his Michelin star in the year 2001 for Kensington High Street Restaurant.
Chef Alfred Prasad The youngest Indian chef to receive a Michelin star at the age of 29, for Tamarind of Mayfair in 2002.
Chef Sriram Alyur The Executive Chef at London’s Quilon won a Michelin star in 2008. The restaurant is famous for its coastal cuisine of Southwestern India.
Chef Karunesh Khanna He was awarded for the restaurant, Amaya in 2006, Chef Karunesh serves contemporary Indian cuisine, ‘with a hint of the orient’.
Chef Vikas Khanna Got presented with michelin star for his restaurant Junoon for six consecutive years.
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Michelin Stars Chef of India O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 11
HOSPI
A Culinary Journey with the Masters
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HOSPI EVENT
OCTOBER 3RD TO 5TH
2019
8TH IFCA INTERNATIONAL CHEFS CONFERENCE HOTEL PULLMAN, NEW DELHI AEROCITY
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HOSPI EVENT
IFCA
The Organisation The Indian Federation of Culinary Associations (IFCA) is a nodal body of culinary professionals in India and is an independent, apolitical, non-religious and voluntary organization of culinary professionals. IFCA was formed with the idea of developing the culinary profession and to promote culinary tourism even as it continuously scaled up Indian cuisine on the Global platform. IFCA is a forum dedicated to connecting culinary professionals across the geography of India and globally with people and places with the knowledge they need, to succeed. More than 10 thousand chefs are committed to this mission currently. IFCA works with an objective to elevate the culinary standards in India by serving as a connecting link between culinary professionals, culinary training institutes, allied food service industry professionals and other stake holders across the country and consistently promotes goodwill by always setting high ethical standards.
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HOSPI EVENT
Recognized by the Ministry of Tourism IFCA closely works with the Ministry of Tourism, Government of India and the National Council of Hotel Management and its more than 40 Catering and Hotel Management Institutions in various culinary programs such as Regional cuisine Training and recording of various recipes with a single mission of developing young chefs to manage the future of the culinary industry.
Recognized by WORLDCHEFS IFCA is a National member of the World Association of Chefs Societies (World Chefs), the apex body of culinary professionals’ world over with over 10 million members and growing. It is considered to be the UN of the culinary profession and is recognized by 103 Countries. IFCA is also a member of the World Association of Chefs Societies, World Chefs without Border and the World Chefs Education Committee. – IFCA has recently been awarded DIPLOMA by World Chefs for its outstanding efforts towards the improvement of Culinary Professionals in India. – IFCA is also the proud recipient of the World Chefs Global Communication Award for its maintenance and upkeep of flawless communication systems.
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HOSPI EVENT
IFCA’s Presidium Chef Manjit Singh Gill, Founder President IFCA Chef Manjit Singh Gill wears many leadership hats beyond the four walls of the hotel group. As Founder President of Indian Federation of Culinary Associations (IFCA), Chef Gill was instrumental in getting Indian culinary traditions and the artists behind it, the Chefs, recognition and laurels at the global forum of Chefs – WORLDCHEFS. He has been accorded as ‘honorary member’ of the World Association of Chef Societies (WORLDCHEFS) at the 34th International Congress in Santiago, Chile. He is the first Indian to receive Honorary Life Membership into the WorldChefs organization. Chef Gill has spearheaded several Indian food promotions on international platforms. Corporate chef of ITC Hotels across the country, Manjit Gill oversees the chain’s entire culinary portfolio, which includes brands such as Bukhara, Dum Pukht, K&K, and Royal Vega. The recipient of a Lifetime Achievement Award from India’s Ministry of Tourism, Gill is passionate about the slow food movement and principles of ancient Indian gastronomy.
Chef Dr Soundararajan P, Founder General Secretary IFCA Dr. Chef P Soundararajan is the Founder General Secretary of IFCA and is currently the Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading holiday company with 50 resorts across the country. He oversees the overall F&B operations, compiling and implementing standard operating procedures, commissioning of new restaurants and setting up standard recipes along with menu engineering across resorts. He is the second Indian to receive Honorary Life Membership into the World Chefs organisation; Chef Soundarajan constantly involves himself in the promotion of Indian Culinary Art and Culinary Heritage with workshops, training programmes and culinary competitions. Chef Soundararajan along with Chef Sanjay Thakur created a World Record by setting up a ‘Pop Up Indian Fine Dining Restaurant’ at the highest altitude on Earth. Guinness Book of Records has recorded the feat, and declared Tiryagyoni, the fine dining pop up operated somewhere on Mount Everest by these Indian chefs as the “highest altitude pop-up restaurant”. Chef Soundararajan has trained over thousands of chefs and food-service-industry professionals, including some of the most prominent chefs in the country.
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HOSPI EVENT
Chef Vijaya Baskaran, Vice President IFCA Chef Vijaya Baskaran is the Vice President of IFCA and the Executive Chef and Executive Assistant Manager, at Le Meridien, Bangalore. He is a ‘World Chefs Certified Chef’ by World Association of Chefs Societies (Worldchefs). He has an experience of over thirty-five years in the food industry. Prior to Le Meridien the overly experienced chef had worked with Atria Hotel, Taj group of Hotels, and ITDC Hotels. Chef Vijaya Baskaran is the proud receiver of IFCA National Culinary Leadership Award 2012. He is an IFCA Chef of the Year 2008 – at the 4th National Culinary Congress Hyderabad in 2009 and a receiver of Golden Hat award from South India Culinary Association. Chef Vijaya Baskaran has been featured in books – ‘25 of India’s biggest chefs’ by Dr. Sagrika Ghoshal, and ‘50 master chefs’ by Saffron Media. The chef had an honored experience while catering for Prime Minister of India, Narendra Modi at an international event held at IISc Bangalore.
Chef Madhu Sudan Gupta, Treasurer IFCA Chef Madhu Sudan Gupta the Treasurer of the IFCA is a successful and a progressive person who started his culinary career as a Chef Management Trainee in ITDC in the year 1974 and retired as Vice President of Hotels and Corporate Chef in the year 2010. He is also a member of a prestigious international club ‘Le Club des Chefs des Chefs’. He is a veteran in the culinary field and is inspiring many young and budding chefs across the country by sharing his vast knowledge. He has done B.A (Hons) in Mathematics, from Hindu College, Delhi University. He then completed his 3 years Diploma in Hotel Management Catering and nutrition from PUSA Institute Delhi, paving his way to the culinary society. MS Gupta who has been in the business for thirty-five years has served numerous visiting foreign dignitaries including the former President of the United States, Bill Clinton, and former Pakistani president Pervez Musharraf.
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HOSPI EVENT
About 8th International Chefs Conference 2019 IFCA’s 8th International Chefs Conference 2019 to be held at New Delhi, India from 3rd to 5th October 2019. In our continuous work towards making the organization on par with global standards, we strive to make each International Chefs Conference achieve new heights making our industry not just inspiring but aspiring too. Being proud Indian Chefs this year, we have themed the conference on the global concept 'Eat Right. Power a Healthy Planet' which is a step towards sharing the idea that every one of us can act with respect, which is closely associated with our culture & heritage. Health means many things to many people. Life on Earth is inevitably changed by the actions of people, including actions, which cause biodiversity change and loss. Maintaining life on earth in a healthy state means biodiversity is sustainably used, conserved and its benefits shared in ways that enables survival, evolution and change. Well-managed and healthy life on earth is essential to support people, individuals, communities and the ecosystem. From the beginning of time the core of Hospitality has been ‘Culinary’, from the first scoop of rice ladled out to a weary traveller to the high end delicacies served up at high end restaurants today. All other aspects of Hospitality stemmed out from this core. Consequently we believe that our Indigenous Knowledge will lead to a Sustainable Future. The Conference will carry forward this theme and hope to educate & inspire chefs on how contemporary techniques & themes can empower Indian and International Cuisine. The three-day event will feature a wide spectrum of topics; international speakers who will share a broad gamut of subjects ranging from Food safety, food sustainability, eating right, trans fat free cuisines, culinary medicine, hospitality and more, panel discussions conducted by FSSAI (Food Safety and Standards Authority of India), a grand awards ceremony, young chefs conference on the sidelines of 8th ICC. IFCA’s International Chefs Conference 2019 will inspire young blood on vast area of subjects. A never before opportunity to reach out & connect with One Thousand handpicked dynamic culinarians under one roof making this one of the Largest & most Exclusive Culinary Events in Asia with the greatest reach in the Hospitality Industry.
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HOSPI EVENT
A glimpse of culinary events organized by the IFCA IFCA promotes all-around culinary interest and excellence among the community in India.
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Chef and Child 2004 Celebration of International Chefs Day 2004 2nd National Culinary Conference – Chennai – 2005 Celebration of International Chefs Day 2005 Chef Amudhapadai – Charity program for underprivileged children – 2006 SICA Culinary Conference 2007 3rdNational Conference – Mumbai – 2007 IFCA Culinary Challenge – Chennai – 2008 Culinary Art India – Delhi – 2008 The Great India Culinary Challenge – Mumbai – 2008 Chennai Sangamam – Rural cuisine food festival – Chennai – 2008 Celebration of International Chefs Day 2008 Hospitality World 2009 – Bangalore Chef ’s Marathon – An awareness run by Chefs – Chennai – 2009 AAHAR 2009 – IFCA Chefs Lounge International Chefs Day 2009 IFCA Student Chef of the year Competition 2009 4thIFCA National Culinary Congress 2009 The Hans Bueschkens – World Junior Chef Challenge Competition-2009 Culinary Art India – 2009 Chennai Sangamam – Rural cuisine food festival- Chennai 2009 International Chefs day 2010 WACS Train The Trainer – 2010 Hospitality World – 2010 Bangalore AAHAR 2010 – IFCA Chefs Lounge The Hans Bueschkens – World Junior Chef Challenge Competition – 2011 International Chefs Day 2011 Culinary Art India 2011 5thIFCA National Culinary Congress 2012 SICA Culinary Challenge-2012 Chef And Child-2012 CII & IFCA’s International Chef meet & Culinary Exhibition-2013 International Chefs Day 2013 Jetro & IFCA – International Sushi Training Workshop-2014 SICA Culinary Competition and Exhibition -2014 International Chefs Day-2014 6th IFCA International Chefs Conference-2015 IFCA Becoming a Chef-2015 Global Culinary Exchange-2015 Worldchefs Board Meeting-2015 International Sushi Training Workshop-2016 National Young Chefs Convention 2016 7th International Chefs Conference 2017
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HOSPI TALK Lite Bite Foods have their presence in the overseas market too. Please tell us the difference in food safety and standards of India and abroad?
VM : Food Safety Standards Act 2006 governing Food Safety Standards in India is a very well designed Act. While encompassing all the HACCP standards, FSSAI has gone one step further to customize these standards to Indian conditions. Food Safety Standards Authority of India (FSSAI), our regulatory body set up recently, is responsible for the following: Framing of regulations to lay down food safety standards in India. Laying out guidelines for accreditation of laboratories for food testing. Providing scientific advice and technical support to the Central Government. Contributing to the development of international technical standards in food. Collecting and collating data regarding food consumption, contamination, emerging risks etc.
Culinary
Custodian of Lite Bite Foods Chef Vineet Manocha
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Disseminating information and promoting awareness about food safety and nutrition in India.
It has a herculean task at hand, since more than 60% of India’s food service industry is currently in the unorganized sector. The authority however is making fast inroads in regulating norms and increasing the number of food safety license holders year on year. The food service standards are much more mature in developed countries and the enforcement is more stringent. India is fast catching up though. Lite Bite Foods are associated with the various expanding QSR Chains like KFC, Subway and the list goes on. How LBF strategize to deliver them according to their USP, taste, and standards?
VM : At Lite Bite Foods, Quality is paramount. We follow topmost quality standards across our own as well as franchised brands. LBF owns and manages franchised outlets of International Chains like KFC and Burger King at various airports. These
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HOSPI TALK chains have very clearly defined SOPs for design, operations, cost, product quality, taste profile (recipes), guest engagement etc. which help us maintain the topmost standards and consistency across all the outlets. LBF's mission is to provide the best food at the best value, how difficult it is to increase the quality without increasing the rate?
VM : Lite Bite Foods is well known in the market as a “Quality First” brand. Our vision and mission is as follows: To Be The Brand Leader In Our Category To Be The Customer's First Choice To Engender Customer Loyalty To Offer Great Food At The Best Value To Provide Outstanding Customer Service
We follow our vision and mission conscientiously and provide the best value for money. Lite Bite Foods operate 9 airport's food outlets. What is the major difference in serving at the airport and serving at normal outlets of the same brand?
VM : Keeping our motto of “Quality first” in mind, we listen to guest needs very closely and all our menu offerings are very dynamic. Travelers have specific needs especially because the dwell time at the airports usually is very short. The passengers have to be served absolutely fresh food, very quickly and thus the menus have to be customized for airports. In order to minimize the time anxiety of the passengers, we have time guaranteed menus at our outlets. We also ensure to describe the items in easiest possible way enabling faster understanding and order placement. We also ensure to maximize the use of visual and pictorial menu cards which help quicker decision making for our guests. Punjab Grill is based on the legacy of Maharaja Ranjit Singh and Royal State of undivided Punjab. What it takes to illustrate or portray the heritage and legacy through your menu, ambience, and food?
flagship brand, started in 2009 with an aim to offer food lovers an exquisite dining experience inspired from the royal state of undivided Punjab . Today, we have 16 outlets all over India as well as we are globally present in Washington Dc, Singapore, Jeddah, Abu Dhabi and Bangkok. Punjab Grill promises an exquisite dining experience to all its patrons with an array of delectable delights that are aromatic and flavorful. The style of cooking requires an adept artistry and we still preserve the time tested recipes from Royal Khansamas. Indeed, the authentic preparations and sumptuous spread of succulent fare is an evocative representation of a rich culinary traditions. We use cold pressed oils rich in antioxidants and nutrients, antibiotic free poultry, certified organic produce and we have good for you, healthy options in our menu too. Royalty and Perfection are deeply rooted into our philosophy. Along with delectably delicious, well researched food, our warm and mesmerizing interiors extends an unforgettable dining experience. Wall decor and floor is based on Punjabi traditional Phulkari motifs and the ambience is fresh, light and rich. We also have Maharajas of Punjab picture frames on walls, keeping the history alive. Our menu is scripted in English as well as Gurmukhi. Savour the experience that effortlessly blends customary ideals and modernity in a platter with royal generosity. Only a perfectionist can head and manage 60000 meals a day that too at a global level. Please share your experience of working with an Airline company.
VM : While working with the Saudi Arabian Airlines Catering, I headed their Menu Planning and Design vertical. Along with my team I was responsible for planning menus across 4 catering units within the kingdom and one in Cairo. With a large network spreading across 56 stations worldwide, the total meal uplift was close to 60000 meals per day and the number crossed 100000 meals during holy period of Haj.
The cuisines offered by us included American, European, Far East Asian, Indian and Native Arabic food. All the food was prepared by native chefs of those regions. We ensured to follow strict SOPs to ensure consistency and best quality always. Apart from taste and presentation, people are more curious to know about the ingredients and nutritional value of their foods. What more can be offered to the guests to make this more transparent?
VM : Health food is trending all across. We have come up with a concept of GFY – Good For You, where we include and mark at least 1 in 5 menu items as GFY. Our team is trained to explain to our guests on benefits of those items on health. We also keep introducing locally grown sustainable produce, cold pressed oils rich in antioxidants and nutrients, antibiotic free poultry, certified organic produce and many more, healthy options in our menus. Indian market is emerging as the next F&B market that too with the majority of the youth population. How the professionals should utilize this opportunity to lay down the vivid foundation of the new horizon of the industry.
VM : With the second largest population in the world where more than 65% of the population is under the age of 45, India has emerged as the largest food market in the world. With the GDP rising constantly, spending capabilities are increasing and more and more people are eating out in our country. With more and more Indian Chefs travelling abroad, our cuisine is getting recognition across the world. Our cuisine is the most complex and well developed flavours with many layers making it totally intriguing and likeable for the first time users.
VM : The Journey of Punjab Grill, our www. hospibuz .com
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HOSPI
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V
HOSPI TALK
Michelin star
Chef
UK’s most exciting, creative and accomplished Indian Chef. Has been a part of the Netflix show The Final Table. Has been a consultant chef for Dubai and British Airlines.
ineet
A pioneer of Modern Indian Cuisine who has given new definition and look to Indian food.
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HOSPI TALK
Chef, from your childhood you wanted to join the Air Force but you ended up being a Chef. Chef, please tell us do you think destiny chose the right path for you? It did. I think I was very fortunate. I went to the kitchen purely by errors and I began to like it. You’ll end up where the destiny decides.
You have been a consultant chef for Dubai and British Airlines. Chef, please give us some insights about in-flight cooking and handling criteria? In-flight cooking is very technically challenging because you are cooking at a high altitude and serving food. What happens in flight is that guests dehydrate and lose their taste buds. So things have to be done in a certain different manner which you don’t follow on the ground. You have to adapt.
Your cooking style is termed as “cutting edge Indian cooking in tapas-style portions”. Please tell us about it? It is more of a sharing concept. It is presented very articulately and beautifully. The smoke portion looks quite well and also there are more things that the guests have to taste.
‘Kama by Vineet’ has given a completely new appearance of plating to the Indian food. Chef, please tell us about some of the signature delicacies of Kama? There are so many things at the Kama. We still have our Chocolate Samosa which we serve with a Coffee Kulfi. Then we have a biryani made of a lobster made on the menu which works extremely well in South Indian flavours. Then we have Tandoori Lamb-Chop with Rose Petals and Pista Cheer.
When and where are we seeing the next restaurant by Vineet? It’s still in the pipeline. You’ll get to know once it is out.
B
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HOSPI
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 25
HOSPI TALK
Illustrating India through his
art of culinary
“Work with your hands that is key for a chef. If you look after your staff well and train them well they will look after your customers. Learning continues till the grave.�
- Chef Satish Arora
How you managed to standardize the food and taste across more than 120 kitchens of The Taj Group of Hotels? SA : Standardisation of recipes in early days of my career was a big challenge due to unavailability of ingredients regionally. I would often conduct work shops by calling Executive Chefs from The Taj properties across India and we would work together on weighing each and every ingredient of recipes and standardizing them to be rolled out across various kitchens. I would take them with me to the local fresh produce and seafood markets to identify seasonal produce and develop menu offerings around it. Standardising raw material specifications for spices, vegetable, meats with acceptable tolerance levels contributed immensely in this process. You have served many politicians in the world, who was the most curious about dishes and its ingredients? SA : Former U.S President Bill Clinton in my view is a true foodie who is eager to know about ingredients and is intrigued and curious to learn about unique cooking techniques. During my interaction with him he wanted to know how does a clay oven ( tandoor ) operate. I had to give him a short brief on the menu that was served to him with the key hero ingredients in each of the dishes. He loved
26 HOSPITALITY LEXIS | O C T O B E R 2019
the slow cooked baby leg of lamb ( Raan-e-Taj ) & Dhoongari Murg ( Charcoal Smoked Chicken Curry ). I found him very passionate about food and respecting traditions. I was pleasantly surprised when he used his hands to eat the Raan. You have cooked for Queen Elizabeth. How it feels to prepare a dish for prominent personalities? SA : I have always been very detailed in my approach. Once advised of catering any prominent dignitary it was a discipline I religiously followed to find their likes and dislikes by approaching the embassy of the country the dignitary belonged to. It is a big responsibility which involves the end to end process right from service to the sequence of events and of course the taste and presentation of the food. These situations can get a bit intimidating when you are watched over by the security entourage of these dignitaries who observe every single movement. Before serving the Queen I was invited to Buckingham Palace which in it self was an honour. My team & I were given a crash course of the etiquettes on how to greet royalty on being presented to them after the meal. I had prepared a special six course meal which included Wild Mushroom & Lobster Dosa which she absolutely relished. Both HH Queen Elizabeth & Prince Philip the Duke of Edinburgh were all praise for it to the extent of them asking me if I was from the South of India.
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Chef Satish Arora Youngest chef in the world to take control over a five-star lodging kitchen.
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 27
HOSPI
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HOSPI TALK
Innovation is his Identity Chef Sabyasachi Gorai www. hospibuz .com
O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 29
HOSPI TALK What should be the first thing that India should focus on while moving towards Fit India? The strength of the country relies upon what they eat, we should concentrate on the essentials. Your food should be clean, hygienic and pesticide-free. If you are having a healthy diet but the ingredients used in it are not hygienic and pesticide-free then there is no use of having it as it will affect your health in the long run. You are among the most successful restaurateurs of the nation. When you opened your first eatery, what were the challenges? Restaurant industry of our country is unstructured. Our nation has different states and each state has their liquor serving age which again works as an obstruction for the business. Before setting up a restaurant you need to take more than 2 dozens clearing and licenses that too from various government bodies. It takes more than 6 months in this documentation process. So there should be a single-window framework for the restaurateurs throughout the country. Many professionals complain about the working hours of the industry. What would you like to say about this?
Chef Saby 30 HOSPITALITY LEXIS | O C T O B E R 2019
First thing, I would like to mention, we should not compare any industry with any other as every industry has its very own arrangement of principles and working hours. In the initial phase of the career, each professional need to struggle with their working hours. In my initial days, I used to work for more than 16 hours a day but now the scene is all different. www. hospibuz .com
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 31
HOSPI
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HOSPI TALK
The Culinary Traveller
You have your own start-up called Hello Green. Please tell us which is your favourite dish from its menu?
VR : Black Rice Khichdi.
You have been around the world seven times. Chef, please tell us how much this voyage has fulfilled your dream of learning the world cuisine?
VR : “It has made me who I am now�. I am the first Indian to be an Executive Chef in a British company. I used to handle one of the largest kitchens in the world. We used to prepare 20,000 meals every day. You were the personal chef of Mr Nelson Mandela on his voyage from Durban to Cape Town. Chef, please tell us what were his personal preferences in terms of food?
VR : My experience with him was heavenly. He was an amazing guy who loved food. His personal favourite was spicy food. A true gentleman.
Chef Vicky Ratnani
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 33
HOSPI
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HOSPI TALK
Chef Ranveer Brar
A deep connection with the origin
“When I travel, I discover stories.” HL : To improve skills as a chef, what role travel plays?
RB : Food is not restricted to a single kitchen and cuisines. Beyond what one learns theoretically or at work, the world has so much more to offer. When I travel, I don't just discover new dishes or recipes, I discover stories. It helps me make a connect, which I feel, is very important for a chef to have that connect with food. Additionally, to be able to do justice to a dish from a particular cuisine, it is really important to seek out its nativity and experience that dish at the source. And then what you put on the plate would be your interpretation of that experience. www. hospibuz .com
“Our culinary legacy is nothing less than a treasure” O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 35
HOSPI TALK
HL : What was the thought behind "Maa Ki Baat” series ?
RB : The idea basically comes from the appreciation (actually under-appreciation) of an Indian senior homemaker, who sadly doesn’t get the credit she deserves. It’s amazing how a mother translates her love for the family into food, amongst many other things she does for the household. So for me, food worked out to be the medium to give her that perfect Ode, for all that she does for her loved ones.
of meat or creating a fine blend of spices or the stories surrounding them, even. All these represent the level of finesse that the city and its cuisine stand for. HL : How different is it to run restaurants overseas ?
RB : Restaurants in each country are different. Each one has a curated menu based on the local produce and what’s in season. So, on that level, they are all unique as they cater to the local taste sensibilities. HL : Indian spices are globally known but our
HL : What role Gurudwara plays in your
cuisines are falling behind. Why?
RB : It's quite a known story of how I ended up in the langar while accompanying my grandfather for the Sunday Gurudwara visits. The community kitchen seemed very exciting to me, watching them made me realize the joy of cooking together and how cooking for a bhog with the purity of mind and heart always ended up making the food so delicious.
RB : I think that's changing now. People are increasingly opting for local and hyper local foods and ingredients, both at the personal and commercial levels. There is a marked recognition and appreciation for regional cuisine instead of simply bracketing them into zones as was the case earlier. Our kitchens have always been a pharmacy in their own right. In my TV shows, videos and pop-ups, I make it a point to talk about sub regional as well as heirloom ingredients and dishes. While we definitely need to do more, we are making a gradual but sure transition back to that school of thought.
life when it comes to professional accomplishments?
“Indian kitchens have always been a pharmacy in their own”
HL : What are the USP of your restaurants which makes them different?
RB : My restaurants predominantly focus on using local produce for Indian food. As a rule, we do not use frozen ingredients. We use what’s grown locally and what’s in season and curate a menu accordingly.
HL : Has owning and running a restaurant changed your views about the food industry?
HL : What Lucknawi kebab is for you?
RB : Lucknawi kebab, to me, is the ultimate reflection or expression of the finesse of Lucknow, be it the extremely fine mincing
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Chef Ranveer Brar
RB : From where I see it, A chef isn’t just responsible for a kitchen or the food cost, but for the overall running of the restaurant as well. Owning a restaurant does change the approach because it brings in a level of responsibility for your creativity because it then has to make business sense as well.
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 37
HOSPI
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HOSPI TRAVEL
Cooking World across the
T
he journey, experiences frames a cook into a Chef. Many a times an individual gets inspired through their experiences on tours. Travelling, whether it's a hundred miles away or a thousand, is an opportunity to expand your horizons, discover a new cuisine, and live within a different culture. Walking outside one’s comfort zone, as a chef, provides a kind of creativity and uniqueness. As we continue to celebrate culinary travel tourism with this special issue, we have accumulated prominent chefs and their travel experiences that had the biggest influence on them.
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 39
HOSPI TRAVEL
Satisfying the
BiG
B H O PAL
Chef Saby
Chef Vikas Khanna is the Michelin- starred chef of India, and finds discipline the most important trait for success. Discovered his cooking passion in his grandmother’s kitchen. His story from Amritsar to America has been a ride of a roller-coaster, also his story of being a chef and a filmmaker. Travelling is nevertheless the chief facet in both the fields, promoting his film The Last Colour shot in Varanasi, exploring its rich heritage of food, customs and culture.
Chef Vikas Khanna
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HOSPI TRAVEL
food hunger
Gwa l io r
I n dor e
Hunger is common between travel and food.
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Chef Kunal Kapur A well recognized, all in one celebrity chef Kunal Kapur has always helped all of us to get a taste of his cooking secrets through his cookbook. Apart from his knowledge, he discovered the nation while travelling to various regions to taste and explore the pickle and initiated #PickleNation. Food and life of convenience have taken over the traditional ways of doing things. Pickling is not spared as well. The versatile and watch-worthy chef travelled across 11 cities of India including Ahmedabad, Udaipur, Jaipur, Hyderabad, Chennai, Pondicherry, Kochi, Assam, Meghalaya, Varanasi and Goa unravelling an interesting pickle tale of each region.“Hunger is common between travel and food�.
O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 41
HOSPI TRAVEL
MP from the eyes of Chef Saby
BHOPAL Team Hospi tried its best to provide an enticing experience of Madhya Pradesh to Chef Saby. Hence we received him in Bhopal and his gourmet voyage to Madhya Pradesh started with us. Team Hospi took him to each and every famous spot of Bhopal to satiate him with delicacies.
At Qazi Camp, we served him with the Biryanis, Kebabs and Fried Chicken.
We took him to Anand Poha to taste the authentic breakfast of Poha Jalebi.
We headed to Raju Tea Stall where he tasted the famous tea and other delicacies like Samosa Chaat, Mawa Jalebi and Gujiya.
He had lunch at the Chairperson’s house where we delighted him with the authentic Dal Bafla of Madhya Pradesh and Litti Chokha of Bihar.
An inspiration to all the aspiring chefs of India, the youngest celebrity chef of the nation, Saransh appeared as a guest judge on the internationally acclaimed TV show MasterChef Australia. He hosted ‘Roti Rasta aur India’ (FoodFood) 100 days, 100 cities, 25 states. Travelled 20,000 km by road to cook and eat with people of India. Who would believe that Chef Saransh Goila’s visa to the US was first rejected in 2011, but his life took a 180 degree turn. Right after that he was invited to the US to represent Indian cuisine for which he said: “My visa was destined to be rejected and that rejection made me who I am.”
Chef Saransh Goila
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Saby on the Road
100 days
100 cities
20,000 km
Chef Ranveer Brar
tes
25 sta
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HOSPI TRAVEL
INDORE We took Chef Saby straight to Chappan Dukan and there he tasted the Gulab Jamun and street-styled multigrain cookies.
ChefVicky Ratnani
We made him taste different Chats, Aloo Bonda with green chillies and Rabri in Sarafa Bazar.
GWALIOR Poha was again the hero of the day in Gwalior. He even tried Bedi.
The tour ended here and Chef Saby took with him wonderful memories. It was a pleasure for Team Hospi to host Chef Saby on his tour to Madhya Pradesh.
He nets his culinary dreams through travel, he’s constantly on the move to satiate his hunger from World Food Exhibitions to Anuga in Germany from FHA, Singapore, World Flavour Conference in Napa, California to Madrid Fusion in Spain. His adventures with food and travel is energetically captured in the videos called Vicky the Gastronaut and is leaving his footprints across the globe.
We explored Gwalior and went to taste the famous Kebabs of Idgah.
Chef Vineet Bhatia Popular Indian blue-eyed chef, a host, judge and food stylist, whose vision to popularise and innovate the local, authentic Indian flavours across the globe. In conversation with Hospitality Lexis when asked about what role does travel plays for a chef, “Food is not restricted to a single kitchen and cuisine”. Beyond what one learns theoretically or at work, the world has so much to offer. When I travel, I don't just discover new dishes or recipes, I discover stories. It helps me make a connect, which, I feel, is very important for a chef, to have that connect with food. Additionally, to be able to do justice to a dish from a particular cuisine, it is really important to seek out its nativity and experience that dish at the source and then what you put on the plate would be your interpretation of that experience. “When I travel, I discover stories”. Chef Ranveer Brar sets out on a mission Chakh Le India food truck and is recently exploring the regions of Himalayas. Chef Vineet Bhatia a multi award winning chef and owner of the Michelin- starred Rasoi has shared his photograph on the ranges of Himalayas telling: “The Highest & The Finest Table in the world, with Mt Everest as the backdrop. It can’t get any better. Serving a 5 course meal at our 3 day Pop restaurant at Mt Everest Base Camp, has one of the finest moments in my culinary journey.” An adventurous trek exploring and cooking at the World's Highest point. #VinEat.
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 43
HOSPI TRAVEL
The Gourmet Birds soaring High
Chef Pooja Dhingra The most loved pastry chef of India,owner of Le15 Patisserie and a frequent traveller. Through her social media updates it’s smoothly recognizable that apart from her love for desserts she loves Paris too, Furthermore she talks about her trip to Japan, which got inspired by the eateries of Japan and curated Japan inspired menu.
Chef Ritu Dalmia Ritu Dalmia the celebrated chef, restaurateur, owner of Delhi Diva travelled across a lot of places and learnt about various techniques, recipes and styles, the unbeatable of Dalmia is her hands on Italian cuisine. Lately, dishing ‘kadhi pakora’ in Italy.
Chef Akriti Malhotra A young zestful chef from Delhi, co-owner of AKU’S The Brrgrrs Co. has been announced the winner of the Himalayan Raw and fine Journey of Lifetime to Japan.
Chef Shipra Khanna An alluring Indian chef, winner of Master Chef India. Shipra comes from a Punjabi family where food has always given special significance. Looking at her travel stories she has been exploring the world and said: I am still growing as Chef! Shows her rage for food- travel, Shipra Khanna shares her experience in Spain and Israel calling it “My Spice Trail”.
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GLOBAL CONVERGENCE OF TEA & COFFEE INDUSTRY TO TAKE PLACE AT MUMBAI IN NOVEMBER 2019 Bombay Exhibition Centre to host the 7th World Tea Coffee Expo from 21 – 23 Nov 2019. South Asia’s largest B2B event for the hot beverage sector.
W
ith India becoming a global hub for the tea, coffee and allied sectors – both as a consumer and as a producer – the 7th edition of World Tea and Coffee Expo at Bombay Exhibition Centre from 21 – 23 Nov 2019 is set to offer an unparalleled networking opportunity for serious industry players to meet and undertake business as also to understand and determine future trends. The Global RTD (Ready-to-Drink) Tea & Coffee market is continuing to expand and likely to grow at approx 9% through 2022 with major contribution coming from rapidly expanding organized retail chains offering variety of products in innovative and user-friendly packaging. South Asia has seen a considerable upsurge in production, investment in modernization and upgradation of facilities and overall consumption backed by attractive branding/packaging and easy access due to mushrooming of ecommerce portals. With 90+ exhibitors from 8 countries including government pavilions and 4000+ trade visitors, WTCE 2019 will showcase innovative Tea and coffee products/brands, machineries, equipment, packaging, technologies, vending solutions, sugar/sweeteners, biscuits & cookies, flavours, Retail Chains, certifications, Premixes, government boards etc. South Asia’s largest dedicated annual gathering for this industry, WTCE enables mega-deals by identifying market trends, global drivers, challenges, constraints, threats and investment opportunities of the RTD Tea Coffee mar-
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ket and creates awareness on market penetration strategies – both local and global. The Trade show is accompanied by a 2-day high level conference and workshops on last day. In recent times, a host of regional players have initiated national expansion strategies which are supplemented by networking events like WTCE enabling them to find bulk buyers, appoint distributors & agents and create overall branding with smaller marketing budgets. Such players are from Assam, Siliguri, North East, Himachal Pradesh, Nilgiris etc. For small farmers, estates WTCE offers a perfect platform to sit neck to neck with larger players and network with same business associates. International companies have found WTCE as the definite platform for penetrating or expanding their activities across India. WTCE offers huge potential
for appointing Distributors, Bulk orders, joint ventures, franchising, networking, knowledge-sharing, meeting government officials, marketing alliances and overall branding to decision makers from India and abroad. The Asia-Pacific region is the fastest growing market for RTD Tea Coffee and is also witnessing maximum geographical outreach. The Indian tea and coffee market is one of the largest in world in terms of production, consumption and growth prospects. However, future success depends largely on use of latest technology, seamless upgradation of existing facilities, adapting to ecommerce and cost effective processing – something WTCE strives for. For further information please log onto www.worldteacoffeeexpo.com or call on +91 9819845133 or email to info@worldteacoffeeexpo.com
O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 47
HOSPI
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HOSPI ADVICE
Facing any hotel crisis? Have any hotel requirements? Hunting for ‘specific-something’ for your hotel?
We have got you covered !
India's First Ever Online platform for Hotel's Purchase Department
What we do?
SOLUTION www. hospibuz .com
PRODUCT
STAFF
SUPPLIER O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 49
HOSPI ADVICE
Because action speaks louder than words, we’ll take on a tour of HOSPILANE.com Hospilane is the first portal in India that connects Hotels and Restaurants to the best and most suitable suppliers. Our services goes beyond this, once we get the enquiry Hospilane champion does the followings :-
STEP 1
STEP 2
STEP 3
Suppliers List
Quotation and Logistics List
Finalization of the Solution
Hunting the best and appropriate suppliers/ Solution as per your enquiry and location from our assured and registered vendors. Thereafter create a report of the supplier.
Who we are? Customized to suit your budget & requirement. HospiLane provides its customers a methodical guide & support to pick products based on their needs & requirement. We offer a platform where customers can make business queries and receive tailor made services. To say it all, we provide a podium where people can browse through our product and services at the comfort HOSPITALITY LEXIS | O C T O B E R of50your office/home.
Once you are satisfied with the report of suppliers then Hospilane champanions makes a report with the quotations and time of delivery. The best part is the quotations is that Hospilane provides is after negotiating with each of the best vendors mentioned in the report.
At Hospilane.com Supplier List
Browse through our list of suppliers Product Showcase
Visit our comprehensive exhibition of products Hotel Enquiry
Speak your hotel queries to us 2019
If you are satisfied with the quotations and terms and conditions of the details of the suppliers provided by Hospilane then we can deal with the suppliers about the delivery, installations and after purchase services.
why us? Your hotel needs, we provide it. Suppliers List : So that you don’t have to hop from one site to another for suppliers list Best Product Options : To guide you and make your way to the best product option available Comparative Analysis : Help you with the relative study of market & products negotiated price comparisons with logistics. On Spot Purchase Planning and Support : Saves your time, energy & effort
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18th Chandiwala Hospitality Ensemble
Shaping the Future
T
he 18th Chandiwala Hospitality Ensemble is scheduled to take place at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology from 16th – 18th October 2019. This mega event, comprising of finest Culinary Competitions along with various challenges related to the hotel & catering industry, with participation from Hotel Management Colleges Pan-India, intends to develop environmentally sensible leaders in hospitality management. This event strives to provide diverse prospects to the aspiring Hotel Management Professionals by offering them a platform to demonstrate their Incredible Knowledge, Skill Talent and Creative Ideas in various Gastronomic Competitions along with plethora of other contests like Barwizard Bar Challenge, Manage the Damage Competition, Hospitality Brain Twister, Dress the Cake Challenge, Floral Decoration & Towel Origami Competition as well as Fruit & Vegetable Carving.
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(16th-18th October 2019)
The participating students also get an opportunity to interact and ask for advice from professionals in an informal atmosphere, thereby building a professional network besides being a part of the competition. With the inclusion of FUTURE CHEF CONTEST, the participants from Schools will live their passion in a simulated hotel environment. On the other hand, the new entrant in the array of events, LIVE SUSHI CULINARY CHALLENGE will channel the creativity of contestants and add a dash of globalisation to the three day event. The authentic Indian flavour will be brought in through the BIRYANI COMPETITION, where the preparations will load the atmosphere with the aroma of spices. Themed dinner along with Valedictory Function will mark the closing of Chandiwala Hospitality Ensemble on 18th October 2019.
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HOSPI
www.indiahorecaexpo.com
An Exclusive B2B Fair For Hotel, Restaurant, Catering, , Cafe Business!!!
4th Edition
14th - 16th
HITEX Exhibition Centre
NOVEMBER 2019
HYDERABAD
Telangana, India
Range of Exhibits Consumables & Gourmet Food Interiors & Fit-out Products
Housekeeping & Laundry
Concurrent Events
FM
Facility Management Conclave
Hospitality Design Conclave
Engineering & IT
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Food Service Equipment
Mr. Sivabalan Kesavan Project Manager
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Commercial Kitchen Solution
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HOSPI RAPID FIRE
Rapid Fire with
Chef Kunal Kapur
Any personality with whom you want to cook
If you wake up as an actor then which actor you would love to be
Actor, you would love to cook for
Favorite Car
Favorite Perfume
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Tom cruise
Tom Hanks O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 53
HOSPI
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HOSPI REVIEW
“
Finosta pasta is among the best range of pasta’s available in the nation. Nominal price, easy to cook pasta with high shelf life. When it comes to cooking it, it doesn’t really take much time to get prepared. It doesn't break down when bubbled and doesn’t stick once cold which is the best thing about it. It has an enjoyable smooth texture which is not overshadowed by the bland sweetness. It has uniformity in shape and the aroma is also good. The range of whole wheat pasta provides a healthier option for health-conscious people which is an excellent thing. A great product to cook and eat.
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Chef Altamsh Patel Executive chef at The Park, Mumbai
O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 55
HOSPI RECIPE
How about a pudding that is not only a dessert, which is delicious and healthy but also aids digestion after a heavy meal?
Try this absolutely delectable Paan (Betel leaves) flavored Quinoa Pudding with the goodness of coconut milk, sweetened with gulkand, garnished with lightly toasted almonds and dried edible rose petals.
Prep. Time: 20 to 25 minutes Cooking Time: 30 minutes Chilling Time: 30 minutes Serves: 4
Ingredients and Quantity: Quinoa 1/4th cup. Coconut Milk, unsweetened- 4 cups. Cinnamon Powder ½ tsp. Salt a pinch.
For the Paan Mixture Puree:
Paan and Quinoa Pudding 56 HOSPITALITY LEXIS | O C T O B E R 2019
Maghai Paan leaves / Maghai Betel leaves, dark green 12 nos. Gulkand 1/4th tbsp. Mint coated fennel seeds 01 tsp. Desiccated Coconut 01 tsp. Cardamom Powder ½ tsp. Coconut milk 01 tsp. Water as required.
For the Garnish: Almonds, lightly toasted 01 tsp. Rose petals, dried and edible ½ tsp.
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HOSPI RECIPE
Method: For the Paan mixture smooth puree: Rinse the betel leaves in water and chop roughly. Make a smooth paste of the betel leaves with very little water. Blend all ingredients together including the betel leaves paste, till absolutely smooth and blended properly. Make sure that there are no bits of betel leaves floating. For the pudding: Wash and drain quinoa thoroughly in a fine mesh. In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer. Simmer for 25 minutes. Stir occasionally. Add a pinch of salt. Mix. Let it simmer for another 5 minutes. Mix well. Switch off the flame. Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender. Add Paan mixture puree. Mix well. Pour the pudding into bowls / shot glasses and refrigerate for 30 minutes. Enjoy this delectable and healthy pudding chilled garnished with lightly toasted almonds and edible dried rose petals.
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Recipe By:
Chef Reetu Uday Kugaji
Chef , Culinary Expert, Mentor, Food Blogger, Hospitality and Food Consultant.
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 59
HOSPI HOSPI MISSION
I believe that the food that I prepare should not only touch the hearts but also the souls of the people relishing it. Chef Reetu Uday Kugaji
CHEF’s DECODED HospiBuz Chefs on its mission of Decoding Chefs got acquainted with a lot of great chefs. Each of them had their own reasons for entering the culinary world. Some Chefs were inspired by their mothers, for some cooking is their passion. Some of them are breaking the stereotype and others feel happy in feeding people. Whatever their reason be, they love their work and they live for it. Here are a few evidences. Exclusively on Our Facebook Page
60 HOSPITALITY LEXIS | O C T O B E R 2019
Food is supposed to be cooked with love no matter what and where you cook. Chef Altamsh Patel Executive Chef The Park
#MISSION 100CHEF
It’s my passion for cooking that keeps me going on every single day. Chef Anas Qureshi Executive Chef Molecule Air Bar
As long as the chefs keep the originality of the dish and enhance the flavour with some ingredients, it’s perfectly agreeable. Chef Rajeev Arora Corporate Executive Chef Century Group www. hospibuz .com
HOSPI MISSION
Keep reading, keep researching, keep exploring and never give up. Chef Pawan Bisht Corporate Chef One8 Commune
A chef needs to be master of all. Chef Tarun Sibal Owner One Fine Meal
Coordination is a very important aspect of the kitchen to ensure an even and seamless workflow. Chef Dev Dhanda Owner Dessert Vala
Being the son of a farmer and then becoming a chef, my interaction with my cuisine started the day I was born. Chef Vinod Warade Culinary Development Chef Zion Hospitality Consultants
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Indian cuisine and flavours pushed me to come back to India from abroad. Chef Anooj Wadhawan Executive Chef Roseate Hotels
One has to become a team member to become a good team leader. Chef Sonu Dhumal Executive Sous Chef Marriott International
O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 61
HOSPI MISSION
#MISSION 100CHEF
The aromas and scent of spices changed my mind-set to follow my passion and become a chef. Chef Vipul Arora Head Chef Cafe Culture
A chef is the one who can change anyone’s mood easily with the game of flavours. Chef Nellu Kaura Founder Chef Kala 62 HOSPITALITY LEXIS | O C T O B E R 2019
The right way of handling your ingredients with the right kind of utensils can boost one’s creativity to prepare a dish that is healthier and tastier. Chef Parminder Brar Master Chef AMC
The smile of my guest is everything for me. Chef Vaibhava Bhargav Corporate Chef Vietnom
I take my work as a passion because it delivers happiness at the end of the day and I strives to learn more and more. Chef Eliyaz Niks Chef de Cuisine JW Marriott
As a chef, we have to be constantly learning. It is what drives us. Chef Pablo Miranda Owner Casa Playa www. hospibuz .com
HOSPI
www. hospibuz .com
O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 63
HOSPI BIO
Chef Sa ransh G
oila
#GoilaB utterCh icken.
asin Chef Manisha Bh
u ,"you are what yo Inherent belief in
Chef Ra nveer B rar Still th e
little bo y
Chef Ritu Dalmia
Quirky in ever
eat...."
y way
on that tr
ail.
Chef Man ish Khann a
Traveller, reader, fo
od lover
tel Chef Sanjana Pa ar Chef Ranveer Br
ue India Pastry Q
en 2015
Chef Im tiaz Qu
reshi
Chef Atul Kochhar British chef, Cricke t,
Indian Cinema.
Chef to th e Moghul
ra Chef Ajay Chop ef, TV pres Consultant ch l. na sio es prof
Emperors of India.
ant enter, Restaur
Chef R “Real C
itu Uda y
Kugaji hefs Sh are and Teach”.
tel Chef Altamsh Pa f The Young Chef O
Year 2018
What your Bio says ?
Chef Sanjeev Kapoor
Saving Lives through @c
64 HOSPITALITY LEXIS | O C T O B E R 2019
ookstoves
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HOSPI BIO
Chef Noo ror
The Lady Che Thai cuisin f, e master
Chef Prateek Sadhu Mountain goat with an affinity for sushi!
Chef Sahil Arora her n and photograp Chef by professio rt by hea
Chef Vin eet Bha tia
The only way forward is to improve an d get better.
Chef Harpal Singh Sokhi “Energy Chef of India”.
r Chef Kunal Kapu
owTable ndia #MyYell sh #MasterChefI oodie #Kunali itF #F on ati #PickleN a di fIn #ThalisO
yas Chef Sab
Chef Vicky Ratnani
i achi Gora
Gastronomic junkie for new Flavours.
an Chef. The Urb
Chef Anahita Dhondy Food Geek #Sodab
Chef Bhasin Chef who gi ves characte r and emotio to reach your n to food heart throug h stomach.
ottleOpenerWala
Chef Ze ba Kohli
ehrishi Chef Gautam M
A 3 genera tion choc olat
tion of my A true interpreta creative self
ier
Chef Krish na K Ben hetle d th e ru les ! !
i Chef Rakhee Vaswan further, inspired to inspire Believes in getting r. ve Lo ce Ri id Av d Mompreneur an
Che f Ni
www. hospibuz .com
kh
il M Gou erch rma ant nd t urne d Ga stro nom e
Chef Eman uel Chauh an A tiny torn ado
Chef Pooja Dhingra
kie. O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 65 Pastry Chef, Yoga Jun HipHop Girl.
HOSPI BOOK
CookBook ‘Mindful Eating’ by Chef Varun Inamdar
Chef Varun Inamdar
P
rime Minister Narendra Modi who is globally known for his fitness and healthy lifestyle launched “Fit India Movement” to spread awareness about leading healthier life. The movement is based on two broad pedestal ‘Eat Healthy and Eat Safe’ which would result in better health and well -being. FSSAI, CEO Mr Pawan Agarwal, launched Chef Varun Inamdar’s book titled ‘Mindful Eating’ at the Eat Right Mela. The book has been specialized commissioned for FSSAI ‘Eat Right India Movement’ and has recipes that will encourage people to become fitter and healthier. Chef Varun Inamdar is, one of the top celebrity chefs in India and ‘Eat right India’ goodwill ambassador. Chef Varun Inamdar has cooked for Barack Obama, Nicholas Sarkozy, Vladimir Putin and many other famous personalities from across the world. He has contributed to the Eat Right India by creating this cookbook which would help people to take steps towards making right food choices and cooking food that would lead towards better fitness. The recipes in Mindful Eating has been carefully curated by Chef Varun Inamdar so that they demonstrate what healthy recipes are all about. The book will help people to identify recipes for healthy eating. With the launch of this book FSSAI has added another plume in their cap that will take the Eat Right India movement to a whole new level.
66 HOSPITALITY LEXIS | O C T O B E R 2019
www. hospibuz .com
HOSPI
360+
Hoteliers,Chefs,Restaurateurs,Foodprenuers and Sommeliers
Our Reach 540+
Hotels and Restaurants
90+ 10+ 12+ Associations & Ministries
.
COM
Aviation and Tourism companies.
.
Food and Beverages companies
A HospiEmpire Venture
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O C T O B E R 2 0 1 9 | HOSPITALITY LEXIS 67
HOTELIER CHEFS
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FOOD BUSINESS
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RESTAURATEUR
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D AN T R IS IE OG EL L M O IX M M SO
GE ERA BEV INESS BUS
TRAVEL AND TOURISM
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From the house of
COM
AND ERS RS R E O CAT ORAT DEC
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HOSPITALITY
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ONLINE
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