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Chairperson’s Note
Chairperson’s Note
I am delighted to dedicate the December issue of Hospitality Lexis to Indian Hotels Company Limited, which is turning India, emerging asis built 115 years young this December. A group which on the legacy. Their ethics values are reflected in their the and new favourite, services. My personal experience with Taj is very for destination astonishing. Every time one visits their property, a weddings. phenomenal level of hospitality is experienced. Atithi Devo Bhava is clearly visible in their actions. Experience with London's Taj and Taj exotica resort & Spa, Goa is among the best hospitality experience I have ever had.Few of the suites in Taj London are designed in Bollywood look, by famous fashion designer Sabyasachi Mukherjee, which illustrates the strong connection Wedding memories are always beautiful and worth of the group with our nation. remembering. To make these memories more niche and pristine, the entire Indian Hospitality industry has evolved - Rekha Hora in the last few decades and emerged as the finest wedding Chairperson specialists across the globe. From Royal Palaces to seaside landscapes, the Indian hospitality industry is enriched with the blend of sassy & classy venues and services. People from other parts of the globe are routing towards India for their wedding events just to make it more memorable and loaded with awestruck moments. The latest piece of Lexis is on the wedding specialists, showcasing their uniqueness and the beauty of carving memories with love and care.
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Architecting Awestruck Moments.
a r o H a h k e R
“Keep serving the nation and all the very best for future endeavors.” www. hospibuz .com
D E C E MREKHA B E R 2 0 1 8 |HORA HOSPITALITY LEXIS Chairperson
HospiEmpire
www. hospibuz .com
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A Print Luxury CMO Note
Glittering Future The wedding industry of India is predicted to grow at a rate of 20 to 25 percent annually for the next few years and it is the second-largest wedding market after U.S.A. One of the market reports includes the shiny future of the Indian wedding industry as it can touch the milestone of Rs 45,000 crore by 2020. Variables like the rise of the middle class and the involvement of celebrities have contributed to this growth. Apart from these factors innovation has always been an integral part of the wedding industry as people look for, out of the league elements to be part of their grandeur.
Nikita Hora
Legal & Marketing Head HospiEmpire
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
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 TEAM
Served by Editor Please send your letters and feedback by e-mail to : editor@hospitalitylexis.com We are happy waiting!
Chairperson Rekha Hora CEO & Editor Komal Hora Art Director & Senior Designer Shubham Singh Associate Art Director & Designer Sarvesh Dubey 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
Whimsical Hospitality India is the land of possibilities, countless adventures, and celebrations. We Indians know perfectly how to celebrate when it comes to weddings. Though with time Indian weddings are getting modernized but with keeping the royalness intact. In Lexis’ last issue of 2019, we have showcased the brands and professionals of the industry which helps us to curate our lifetime memories more precisely. In the wedding season, we can’t forget to cover savior Chef Saby and his finest pop-up menus, so we do have celebrity Chef Sabyasachi Gorai in this issue. In this millennial era cakes have emerged as the must-have elements for the youth. Gratitude to all the confectionery & bakery experts for providing in-depth insights about the ‘Sweet’ industry. Readers can enjoy the culinary adventure of Chef Jerson through his Kolhapur journey. Hospitality seems to be troublesome without the hard work and dedication of the Housekeeping department, in this issue we have a story on housekeeping professionals and sincere appreciation to all the housekeeping professionals for their participation in the story. This issue happened with the collaboration of the whole hospitality fraternity, may this bond get stronger and stronger with the time. Heartfelt thanks to the people who made this issue possible.
Komal Hora CEO
HospiEmpire
IN CASE OF ANY JURISDICTION WILL BE AT BHOPAL ONLY.
www. hospibuz .com
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Contents Hotels, Restaurants & Bakery
Wedding Extravaganza
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Saviour Saby
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Chef Jerson voyage to Kolhapur
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Knock Knock !! Housekeeping
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Indian Hotels adding the touch of royal hospitality to modern weddings
From next time whenever you want to greet your valuable guests just remember one name Pop up Magician ‘Chef Saby’
A cake unlike any other No Wedding’s a Wedding without a Cake!
28 Food & Beverages
Eternal saga of delectables in wedlocks
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Unboxing Happiness
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A conversation with F&B managers to know about their hard work in wedding caterings
A conversation with the trendsetters of innovative Indian Mithai
Nonpareil Healthy
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Travel & Tourism
Romantic Utopia in india
39
The Wedding Panache
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The perfect honeymoon destinations in India
Tripping on Exotic Destination Weddings
Events & Caterers
Krafting the dream weddingz
The wedding of your dreams comes to life with the efforts of the event planners
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Institutes, Associations & Forums
Indan Culinary Forum Infusing Soul in Spirits A conversation with the top wedding bartenders of the country
Conquered with consistency
Jagran Lakecity University has felicitated the global gourmet specialist Chef Manjit Singh Gill with an Honorary Doctorate for his contribution to the culinary space of India
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HOSPI Hotels, Restaurants & Bakery
Wedding
Extravaganza Indian Hotels adding the touch of royal hospitality to modern weddings
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ndian Wedding, a glamorous extravagant event where two families unite before the congregation. It is a matter of pride, honour, love and memories which result in the Meant to Be’s taking Holy oaths as per their culture. Weddings are esteemable and to make them memorable is much more important. Indian Hotel Industry, for years has been making Indian weddings huge and glamorous. They have been making this auspicious occasion extraordinary and unforgettable for us. They understand the value of making this moment remarkable for the wedded pair. Hospitality Lexis has brought to you the opinions of higher authorities from the top hotel brands of the Industry.
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HOSPI Hotels, Restaurants & Bakery
Discovery of the Best Neemrana Hotels
Weddings are all about the experience and memories. Sir please tell us how is your brand making the D-Day special for your clients? Neemrana is a destination in itself, each and every wedding conducted at our hotels are a festival to us. In a city like Delhi which is highly polluted people cannot experience what they want to, but in our Palace and Forts, people feel like to stay because the whole place provide them space and time of their lives. Weddings at Neemrana provides an exclusive experience to the families starting from their entrance to their exits.
Mr Aman Nath,
Founder & Chairman of the Neemrana Hotels
Neemrana Hotels symbolises a new blend of restoration, rebuilding and revitalization of ruined architectural wonders and offers unique accommodation options. While most heritage hotels in India are born with the beauty and treasurers of history, only a few of the best hotels and resorts in India offer the opportunity to experience authenticity, fromwhere guests return as informed travellers. Mr Aman Nath the Founder & Chairman of the Neemrana Hotels, is not only a historian but is also a national awarded writer. Hospitality Lexis in this December Wedding edition is exultant to hear insights from Mr Aman Nath on the Wedding at Neemrana Hotels and about the LGBTQ community.
www. hospibuz .com
Uniqueness is surpassing the trends these days. Sir please tell us, what is unique about Neemrana Hotels when it comes to conducting a wedding? We’re Historic! How many people can get married in 700-year-old fort or palace? So, we have charm and the feel of historic and ethnically authentic. The walls, the designs, the painting and the smell is not ordinary. So, Neemrana stands for the history of the fort and this is unique and our speciality, be it as a wedding spot or as a holiday location. What is your take on the LGBTQ Weddings in India? As far as I know people can not conduct such weddings legally in India. Section 377 being considered unconstitutional was a ray of hope given by the Supreme Court in 2018. LGBTQ community is gaining acceptance in India and for sure the youngsters will improve the situation and will bring in the necessary changes in the scenario of LGBTQ Weddings in India.
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HOSPI Hotels, Restaurants & Bakery
VP’s Opinion
Providing every possible service in terms of Decor and Cuisine
What is better than conducting the wedding in a hotel which provides you with every possible service within your budget. When we talk about theme weddings, three elements are most important in it, the grand entrance, the catering and the decor. Following these three elements, hotels are proving to be the best place for a destination wedding.
Lords Hotels and Resorts have full service venues to ensure that every wedding event is a success. Tastefully designed banquet halls, sprawling green lawns, and delicately chosen menu at different locations will let the guest celebrate special occasions with panache and style. A day of togetherness will be enhanced at our wonderful locations for a large lavish event or a simple intimate gathering. At Lords we provide unique wedding services like flower shower, smoke bomb or traditional fireworks at entrance, Wish Tree for the guest to write their well wishes for the couple and hang it on the tree. Mr.Vikas Suri,
Sr. Associate Vice President, Lords Hotels and Resorts
Sandal Suites, Noida offers aesthetically designed banqueting spaces that cater to all types of weddings. At Sandal Suites we provide various wedding packages, which encompass state-of-the-art facilities, special entertainment options, beautiful décor and design. Our wedding package also offers thematic food menus, ranging from Indian, Continental and pan-Asian.
Mr.Sameer Singh,
Vice President – Operations, Lemon Tree Hotels Limited
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Lemon Tree Hotel, Sector 60, Gurugram provides a one-stop solution for weddings including banquet halls, sprawling lawns, well-appointed accommodation, wedding coordination, multi-cuisine food, elegant décor and honeymoon packages, to count a few. One of the most unique elements at this hotel is the ‘Grand Staircase’ which serves as a perfect location for wedding photography as well as a royal entry for the bride. Also, we offer an in-house wedding planner who ensures that all requirements of guests are catered to. Mr.Sumant Jaidka,
Senior Vice President – Operations, Lemon Tree Hotels Limited
We at The Suryaa New Delhi are famous for our unique stories & the different ways in which we do planning for our Wedding events! From small budget affairs to big events. Starting from Wedding vendors, Decorators & DJ’s we have everything available under one roof. Right from elaborate menus, setups and professional wedding services you can choose from venues like Ball Room, Platinum Hall, Crystal Hall & Open Terrace etc. Mr.Greesh Bindra,
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GM’S Diary
Wedding as per your choice!!
Lavish and luxurious properties can become a perfect place for destination weddings. A great team of chefs is quite necessary to make the wedding cuisine a success. Customized and curated packages as per the choice are what clients are looking for. They wish to do a wedding of their dreams with customizable menu, decor and services which are budget-friendly for them.
Crowne Plaza is among the most preferred wedding venues in Jaipur for those who are keen to have a great wedding with top-notch hospitality. Our F&B team has exhaustive wedding menus which have local and global cuisine favourites, to cater to our guests from across the globe. Our Chefs helm award-winning restaurants, and curate exclusive customized menus for weddings, based on guest preferences, F&B trends and wedding season. We have wellness and lifestyle options as well, spa and a well-equipped salon which adds to the wedding festivities.
Signature Club Resort is an ideal venue for destination weddings that offers 49 well-appointed rooms and expansive lawns as well as indoor banquet halls that can accommodate 1000 people at the very least. The property also offers customized packages for every budget, which includes creative ideas for you to plan a perfect wedding according to one’s taste. Signature Club Resort also boasts a team of renowned chefs who specialize in various cuisines to provide you with sumptuous and delectable food.
Narendra Prabhu, General Manager, Signature Club Resort
We help our clients with curated menus and breathtaking decor options. With an unrivalled selection of splendid private rooms, Radisson Blu Pune Hinjawadi makes for a dazzling wedding venue. From invitations and wedding cakes to floral creations and DJs, we customize and curate every detail to make the wedding dream a reality. With flawless event coordination from its dedicated and enthusiastic team of experts, deliciously creative cuisine and personalized attention to detail, we do it all!
At Sayaji Hotel Pune, we work to give utmost comfort to all our guests. With genuine hospitality, we extend our hands to cater to their needs and make them feel like a second home. Our welcoming ritual is with genuine traditional greetings and offers them soothing regional juice with a fruit plate. Best customer-focused service and personalized care to each guest which cater to guest’s small requirements also makes them feel like someone is always there for them at their beck and call.
Pankaj Saxena,
General Manager Radisson Blu Hinjawadi
Crowne Plaza Jaipur
Vivanta Surajkund gives you opulent interiors and with unparalleled cordiality which will render you and your acquaintances overwhelmed. Our hotel provides soulful nuptial suites overlooking the picturesque greens. The property promises the pre wedding and wedding functions with flawless aplomb offering the superb cuisine, impeccable service and an elegant atmosphere that is bound to create life time memories.
Mr Prantik Ray,
Area General Manager, Sayaji Hotels Ltd. 12 HOSPITALITY LEXIS | D E C E M B E R 2019
Vishvapreet Singh Cheema, General Manager,
Vikas Yadav,
General Manager, Vivanta Surajkund
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HOSPI Hotels, Restaurants & Bakery
The view of Executive Chef and Manager
Vision of Director of Sales and Marketing
An ideal location is what they want Crafted wedding is what everyone wants. Understanding the customer requirements and creating arrangements accordingly is the key. In conversation with the Director of Sales and Marketing of different brands, we have realized that an ideal location is what most people desire for.
R Srijith,
Director of Sales & Marketing, The Leela Goa
“The Leela Goa has successfully positioned itself as a premium, exotic and experiential wedding destination. The unique location, luxuriously appointed rooms and suites, breathtaking outdoor venues facing the River Sal, beach or the lawns, makes us a one-stop destination for discerning guests. We are blessed with an amazing location, the river Sal on one side and the Arabian Sea on the other surrounded by lush gardens.”
Ankit Sharma,
Director - Sales & Marketing, Kathmandu Marriott Hotel.
“Weddings are a big affair these days. Keeping in mind the convenience of the hosts as well as the guests, we provide an inventory of 214 rooms, so that all guests can be accommodated in a single location. Moreover, we have multiple banquet options spanning over 740 sqm for different functions to be organized. Our state-of-the-art ballroom with open spaces is perfect for a wedding. The location of the hotel which oversees the majestic Himalayan mountain ranges is itself a beautiful sight for a wedding. Also, we are centrally located with easy access to all important locations in the city.” www. hospibuz .com
Vinay Singh,
Director of Sales & Marketing, Renaissance Mumbai Convention Centre Hotel.
“Weddings at Renaissance Mumbai are nothing short of a fairy tale coming to life on Earth. Our hotel provides state of the art hospitality, comfort and delectable cuisine choices to the guests. We understand the customer requirements and are an ideal location to create the desired decor for theme weddings. With ample space and the skilled in-house team at the hotel, you can bring life to your imagination for your special moment.”
Cuisines from different regions is a must in weddings An unforgettable experience is what the special day requires. A grand ceremony with a grand setup is what everyone wants. Multiple regional cuisines are trendy these days. Without a good number of regional cuisines, the menu seems incomplete.
Somu Gedi, Executive Chef, Four Points by Sheraton Mahabalipuram Resort and Convention Center
“Four Points by Sheraton Mahabalipuram has been an ideal wedding venue and destination in Tamil Nadu. We have carefully designed every aspect of what goes into a wedding including the ambience, such that every element of your wedding needs is well addressed. We follow the concept of the Bigger the Better. Our Hall is fondly called as an ‘Empty Canvas’, as it matches the ideal requirement to fulfil all decoration ideas, with as minimum an interference as possible, by our Infrastructure. We have specialists from all over the country and take pride in what our Culinary Geniuses create for our guests. One can be assured that the food remains the highlight of every event and occasion.”
Fino Babu,
Executive Assistant Manager Crowne Plaza Pune City Centre
“At Crowne Plaza Pune City Centre, we offer an unforgettable experience on your special day with our exclusive range of services. Guests can choose from a variety of our customizable wedding packages a grand set-up and décor at our banquet venues, as well as a culinary team that specializes in local cuisine and specialized Indian sweets. Our team also offers guests a choice of regional & continental cuisines along with unique thematic dining setups. Our dedicated wedding specialist and the banqueting team ensure a seamless experience for our guests’ special day.”
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HOSPI Hotels, Restaurants & Bakery
Saviour Saby From next time whenever you want to greet your valuable guests just remember one name Pop up Magician ‘Chef Saby’
outh icon of the chef's fraternity, celebrity chef and a restaurateur Sabyasachi Gorai is the personality whom you can find in every high profile events and gatherings. He has a wide and global range of pop up menus for various private and limited pax events. Chef Saby's culinary essence has been experienced by the top notches of the country. In various auspicious moments of our life, we got engaged in the kitchen to serve the best to the guest. Chef Saby is expert in serving the personalized delicacy to the guests and he curates the specialized menu for the guests. Whether you want to delight your guest with local and real essence or surprise them with the finest truffles, pop up specialist chef Saby has everything to amuse your guests with the genuine and authentic culinary experience. Chef's organic achar, Brulee of organic grain from Bangladesh and Sunderbans palm jaggery porridge is among the recipes which are highly appreciated by the chief personalities at various events.
Y
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Chef Saby’s pop up's masterpieces
MENU ▶ L o ca l w with crea inter saag and r agi panca m cheese ke yogurt. ▶ Cranb naga tang erry khaman dho kla with erine chu tney.
▶ Farm E olives an gg white Spanish d Season al water c omelet with hestnut d uet.
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Chef Jerson voyage to Kolhapur A
chef who built his distinguished reputation by starring in every action he makes, the Executive Chef of Novotel Goa Dona Sylvia. Having experience from the major hotel chains like P&O cruise liners, The Taj Hotels, Los Angeles based Berggruen Hotels and Ritz Carlton. Chef Jerson focuses on acquiring the highest quality ingredients, creativity on palate with precision and abundant planning and execution. His innovations and brilliant dishes strives him for continual improvement. Recently, Chef Jerson was on a transit to generate absolutely bizarre experience for the guests of Novotel Goa his research on Kolhapuri cuisine and the execution of the Kolhapuri Food festival was topnotch entity.
“The Kolhapuri thali was very well executed and the whole experience was quite overwhelming. The chefs have done a great job of getting Kolhapur to Goa at the Novotel Goa Dona Sylvia resort in the form of MH-09.� Mr. Varun Albuquerque, Director- Alcon Victor Group
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HOSPI Hotels, Restaurants & Bakery
A Conversation with the Chef
Please tell us about the thought behind the traditional table setting? Like the tableware, ambience and cultural feel? See how the whole reason of doing the Kolhapuri Food Festival as to make the guest feel that they are actually dinning in Kolhapur and to give them Kolhapuri experience. So if you ask me the though behind of wearing the pagadi was Firstly, to make them comfortable. Number two to create an aura of royalty of dinning Kolhapuri Thali because that’s how the Kolhapuri people normally eat once they go for a bigger event or go out to socialize or they go for a wedding that’s how they have their meals. They wear pagadi as their honour and pride. I personally visited Kolhapur I saw people dining that way, so basically it’s a royal dining experience given to the guests. Secondly, is for a connect, a cultural connect with Kolhapur and thirdly is for them to know what exactly Kolhapuri fetta is so, these were the three reason of getting Kolhapur on the table giving them the slice of Kolhapuri culture.
or to learn the different techniques but my whole reason of going to Kolhapur was to understand the ingredients to understand the symphony of flavours to learn about cuisine to learn about how different ingredients react. At the same time I also kind of establish a connection with the local vendors over there so it was beneficial for them also because now we got all the ingredients from those local vendors and this is going to be in Goan food menu in the future, so definitely that relation with the local vendors is well established and we keep buying from them. So I would say empowering them, Yes definitely because we used all ingredients from Kolhapur and not from Goa and it has also helped them in establishing themselves in the Kolhapuri market, most of the hotels were contacting me asking about the Kolhapuri food festival, they also need ingredients so this were theses vendors will come into play. Most of the vendors we contacted were farmers and small-time vendors who were turned into entrepreneur.
How many dishes this grand thali includes? The dish includes twelve different types of Kolhapuri dishes, apart from this including desserts and welcoming drinks the Kolhapuri thali holds twenty to twenty-two delicacies. Chef, kindly brief us on the order of eating this Kolhapuri Thali? First, you’re welcomed with the welcome drink so that is sour curry after that what we do is we place the thali but before you actually start with the thali there are few titbits which actually have to be eaten like the roasted peanut and jaggery and onions which we slice and marinade. So you first bite these and then you start with the main course and then dessert, So Kolhapuri Thali is not very complicated to eat. Through your exposure to Kolhapur, you have been empowering the Local vendors as well, please tell us about that? When you’re doing a festival from a particular region, you build a connection with that region ingredients. So it will be very wrong to do Kolhapuri Food Festival and get the ingredients from goa itself, so I don’t think that’s fair, that is why I visited Kolhapur not just to meet the people www. hospibuz .com
What went into research for executing and organizing the Kolhapuri food festival? I had never visited Kolhapur before, so it was my first visit to Kolhapur but what I wanted to do was I had a very strong platform of the festival because I had Chef Dev who is a master in Kolhapuri cuisine, so whenever we used to talk we always had a debate about Kolhapuri Food, so he used to keep telling me that Kolhapuri food is not just about spicy food, people know Kolhapuri food as the spiciest but that is not the case there’s a lot more and if you want to see what true Kolapur food is that you have to visit Kolhapur and explore it. So that is how the food festival came into being, Now, after looking at the festival every second day I get call of appreciation and that they also want to do similar festival because the festival didn’t just highlighted the food. I have done more than 25 festival across the globe and all my festival are unique. Whenever I do a festival I make the local product like all the Kolhapur chappals the spices and the Kolhapuri attire, the herbs were brought to goa to get tasted get to feel. There was jaggery made in the houses of local farmers so this was also generating revenue for the farmers & the locals. This way everyone who visit goa and eat Kolhapuri thali will take a slice and a feel of Kolhapur with them So these are memories we’re creating with this festival. DE EC CE EM MB BE ER R 22 00 11 99 || HOSPITALITY HOSPITALITY LEXIS LEXIS D
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Email : akasaintl@gmail.com Mobile : +91 93134 14134
Pizza Ovens | Pizza cone makers | Sandwich Grillers | Deep fryers | Food Warmer / hot case | Waffle machines | Waffle Cone Maker | Crepe Machines | Griddle Plates | Stone Ovens | Barbecues | Salamanders | Shawarma | Chocolate melters | Bain Maries | Tandoor | Convection ovens | Conveyor Toasters | Conveyor Pizza Ovens | Popcorn machines We also have Inductions | Blenders | Planetary mixers| french fry cutter | spiral potato cutter | Tea coffee boiler | Milkshake maker | gas griddles | chicken rotisserie | gas barbecue
Akasa International
2151/10, T-5/1, New Patel Nagar. Opp shadipur Depot. ND-110008
www.akasaindia.in
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Hotels, Restaurants & Bakery
Knock
I
nock !!
Housekeeping
C
leanliness is next to Godliness. So shouldn’t Cleaners be our Angles? Indeed they are!! The heavenly experience in hotels largely depends on the housekeepers. The housekeeping department provides a clean, comfortable and restful stay for all the guests. Most of the times they are invisible to the guest but they are the ones who ensure that the hotel maintains a high standard in cleanliness. Housekeepers have a responsibility of maintaining the upkeep of the hotel for which hard work is the only key. It is very important to respect their work and to ensure they are well taken care of. So on the Hotel’s part, it is their responsibility to take care of their Housekeeping Department and make sure that no single person is burdened with a lot of work.
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& privacy Disturbance
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leaning the rooms should be done quickly to avoid the guest from lurking too long outside the rooms. The double-quick service is necessary for adherence to some high standards. Any slip in the services can be a costly affair and it can affect the reputation of the hotel. For the guest who gives personalized calls for the housekeeping, it is very important for the housekeepers to interact with them and help them with the services they need. Many guests prefer the housekeeping to be done when they are out so it should be done accordingly. Miscommunication should be avoided. It can result in chaos. The housekeepers should pay attention to the DND switches of the rooms. If the switches are on, they should not knock or open the doors for room service.
Rinku Mandal,
Executive Housekeeper, The LaLit Mumbai
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Housekeeping ensures that the rooms are clean, well presented and that details are not forgotten. In the age of online reviews and Instagram, everyone visiting must have the best possible experience. Returning clients and personal recommendation are key to growing and maintaining a business, our housekeeping staff are precious jewels. These can be addressed through training the staff so that they have the necessary skills to succeed keeping in mind the privacy of the guest. There are certain set slandered and procedures in Housekeeping which are followed by the housekeepers not only it helps to maintain the high standard of cleaning but also helps to maintain the privacy of the guest, eg:- Associates should not speak loudly on the soft floor. They must restrain themselves from doing any action which can create guest disturbance.Few activities are always advisable to be done after 9 AM eg preparing of room verification report, checking of laundry and minibar. Associate should follow the complete procedure ( three ring with announcing housekeeping) before entering the guest room. Room cleaning should be processed in the absence of guest, in case guest returns during the cleaning then associates should seek permission for the continuation of cleaning the room. Guest personal belongings should not be touched/ removed, electronic items if found unlocked, should not be surfed/scrolled etc. Associates are strictly prohibited to enter in guest room if it shows DND(do not disturbed) DND process to be followed.
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HOSPI
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Hotels, Restaurants & Bakery
At The Westin Pune Koregaon Park we have a certain SOP’s that needs to be followed by the Housekeeping department while they clean the guest room. All the SOP’s protect the guest’s privacy, the housekeeping department checks with the guests before entering the room. The department has a Housekeeping Discrepancy Report that doesn’t disturb the guest and protects the privacy of the guest. If the guest has put a Do Not Disturb sign, to protect the guest’s privacy the housekeeping associate slips a note through the door, once the guest gives a positive response than only the associate enters the room to clean the room. This process is followed for all the guests that put up the sign.
Acharya Javvaji,
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Corporate Executive Housekeeper. Waterstones Hotel
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We believe in making sure our guests experience a comfortable and clean stay at our hotel while respecting their personal space and requirements. We carefully schedule room cleaning from 10 a.m to 4:30 a.m, keeping in mind that most of our customers are corporates who go to work during this time period. This strategy helps us ensure we do not disturb our guests. In case there is a ‘Do Not Disturb’ sign, we respect their request and check upon them in the evening. We call them up after a while asking them the right time to make the room. Our staff maintains a checklist to keep a track of all the rooms cleaned, making sure all rooms are spotless for our guests. Moreover, each room is cleaned by two staff members, to make sure it is sparkling clean.
Investing in housekeeping operations and establishing strict quality standards, can set a clear division between us and our competitors. Good housekeeping can provide a sure-fire way to gain the edge, enhance the guest experience and improve our bottom line. Guest names should be omitted from the cleaning list assigned to housekeepers. We train employees to always close and lock the guest room door post-cleaning a guest room or visiting a housekeeping trolley to retrieve more supplies. Also, insist that all connecting doors and windows are closed and locked before leaving the room; remember the comfort and privacy of the guests always comes first. We follow appropriate procedures while entering the guest rooms. We enable cleaning the premises or rooms in the least destructive and disturbing manner and work towards the guests’ satisfaction. We enhance the guest experience by abiding by certain levels of privacy requests made by guests.
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Shankush Mahajan
Rooms Division Manager the Westing Koregaon Park
Laxman Singh
Executive Housekeeper, Radisson Blu Goa
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Sustainability F
or the hotel guest, cleaner rooms, better is the experience. But on the part of the hotels, they cannot neglect the importance of sustainability. Cleaning is important but it should be done with energy-efficient appliances. Technology is powerful enough to provide appliances which use less energy. Most of the housekeeping operations are largely dependent on water. The water has an alarming shortage and the industry needs to think about it since it uses water largely in its housekeeping operations. Water recycling systems and dual flushing systems can be helpful in conserving 30% water. The proper drainage system, low flow aerator and water-efficient toilets can be a solution. Swirling-powered flusher can reduce the consumption of water. Even pest control should be done with environment-friendly chemicals.
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As a department, we are taking many steps towards sustainability of resources and we maintain area according to that, we have a process like : Paper packaging for all dry amenities in rooms, laundry packaging with paper, Biodegradable shower caps, sustainable packaging for slippers, plastic-free minibar items, compostable garbage bags, placing all organic tea supplies. Also, we have kept a ‘make a green choice program card’ in all the rooms where it is mentioned that if guests put this card on the bed or hang towels on a rail then we will not change the linen. This will help to save water and detergent which is used to wash the linen. Also, we keep our linen in a safe place in a cool condition so that it will smell fresh and unnecessarily we don’t have to wash them again and again, our team is very well trained to handle it well.
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Suman Kumar
Executive Housekeeper, Renaissance Bengaluru Race Course Hotel
www. www.hospibuz hospibuz.com .com
Satish Kumar Singh Executive Housekeeper Novotel Pune Nagar Road
Sandeep Kaul
Rooms Division Manager, Indore Marriott Hotel
Kunal Agawane
Housekeeping Manager. Courtyard By Marriott Pune Chakan
www. www.hospibuz hospibuz.com .com
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HOSPI Hotels, Restaurants & Bakery
We as a department use a lot of natural resources. We have adopted a few process and chemicals which are more effective and sustainable at the same time. In collaboration with Diversey we have implemented Waterless urinal program, Soap for Hope, Linen for Life, for laundry we have implemented HELP (High-Efficiency Laundry Program) which help in saving water without affecting the quality.
Housekeeping associates undergo regular training and this is to ensure that they are continuously delivering a clean and healthy environment for our valued guests. We encourage our guests to participate in a linen reuse program, where we change the bed and bath linen every alternate day, thus contributing to conserving the environment.
We are using eco-friendly chemicals for cleaning and laundry from Diversey which requires minimum water to wash. We also operate our boiler for 4 to 5 hours in a day and in a week 1 or 2 days we shut the laundry completely to save electricity and water. We are collecting all empty plastic water bottles and giving it to an NGO named for recycling. We are also collecting all used Soaps and giving it to an NGO for recycling where they give it to Orphanage homes.
Preeti Chug
Executive Housekeeper, Hotel Sahara Star.
Sustainability is the need of the hour as said and we at Sahara Star are trying to make important environmental improvements to minimize its impact on the environment. The housekeeping team follows the three major R policy of environmental edge that is Reduce, Recycle, and Reuse. The housekeeping team places Environment-friendly cards on top of guest bed sheets and bathrooms to encourage guests to reuse their towels, sheets, and bedding. The team offers towel cards, do not disturb signs and more so guests can easily let our associates know when they plan to reuse their linens. As a big effort we have most of our laundry water recycled in our ETP treatment plant which saves on water consumption. Also as a gesture of sending across the message of saving the planet, the team also gifts the guests with small plants and seedlings.
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of
Physical Condition
Housekeepers
H
ousekeeping is the most hardworking department of the hotel. They face the risk of repetitive motion injuries(RMIs). On average, it takes 15 to 20 minutes to clean one room. Heavy physical workload and excessive bodily motions result in high risks of back injuries. Forceful motions can harm the limbs. Housekeepers make different uncomfortable postures while working like stooping, squatting, kneeling, stretching, bending, twisting, crouching etc. On average they change 8000 postures per shift. This is highly harmful to their physical health. Hotels should make sure to organize regular checkup shifts for their housekeeping department. Proper resting hours should be given to the housekeeping department after their shift. The housekeeping staff should be sufficient enough to distribute the load equally and properly. They should be respected and appreciated for their hard work.
Abhishek Chaturvedi
Executive Housekeeper, Aloft Bengaluru Cessna Business Park
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“
Housekeepers have a responsibility of maintaining the upkeep of the hotel for which hard work is the only key. Everyone wants to see smiling faces every morning. I come early in the morning with my team at 7:30 AM, personally meet them in the morning briefing and share a pleasantry or two with them for all the hard work which they have done. Everyone likes to be recognized for their hard work and we often share success stories with each other during this time. Each and every team member is empowered in our hotel so that they create extraordinary memories for our guests without having a second thought if they need permission to do something special. We have also implemented some simple initiatives with the team like a quick yoga session in the morning briefings and a health tip of the day which keeps them aware of best health practices. We also make it a point to have healthy food in our cafeteria which only helps in an employee’s day to day functioning.
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HOSPI
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Hotels, Restaurants & Bakery
A housekeeper’s job is a very demanding profile and hence their work should always be recognized. Their day to day tasks includes heavy physical workload and excessive bodily motions such as stooping, squatting, kneeling, stretching, reaching, bending, twisting and crouching. Hence, it is very important to keep their motivation level high and implement structures and processes in place to ease their work. Ask for their feedback and implement their ideas, job rotation, investment on best equipment- Lighter vacuum cleaners (preferably the self-propelling type), and lighter service carts with wheels designed for carpeted floors, training on best work practices and proper mentorship, appreciation and morale boost in public, All these actions will ensure that their dedication is truly valued within the organization.
Mohammed Ismail
Executive Housekeeper, Four Points by Sheraton Mahabalipuram Resort & Convention Center
“
We ensure that each of our associates is provided with an equal and fair amount of work through a very systematic roster that’s planned. We ensure to meet our associates on a weekly and monthly basis to understand their working schedule and if there is any additional assistance required from the HR team. We organize community lunches, hightea and dinner programs for our associates and these are for every department that also includes housekeeping. We conduct weekly employee engagement and recognition activities to keep our associates engaged and motivated.
Teamwork is the aspect which we focus on where in the workload is balanced between the team and also as part of care values 8 weekly offs per month are given to the team. We also ensure that the OFF preferences of the team members are considered while making roster well in advance to maintain a work-life balance. Occupancies are also considered while making the roster to avoid additional workload. Regular task breakdown training is conducted for smooth working conditions. Many fun activities are carried out on a day-to-day basis to balance the motivation level.
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“
Payal Mehta
Rooms Division Manager, Crowne Plaza Today New Delhi Okhla
Yogesh Deshmukh Housekeeping Manager Hyatt Regency Pune
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HOSPI Hotels, Restaurants & Bakery
Crowne Plaza Today New Delhi Okhla Cleanliness with Sustainability They have a 5S Process-Survey, Service, Shine, Stage and Self Inspect. IHG Green Engage is an innovative online environmental sustainability initiative with over 200 ‘Green Solutions’. Crowne Plaza Today New Delhi Okhla has achieved Level 4 certification in sustainability.
Aloft Bengaluru Cessna Business Park Conserving Water They have sustainability programs like “Change It Up” and “Make A Green Choice” to save water and they have water and sewage treatment plants.
Here is a glimpse of what Hotels across the industry are doing great in their Housekeeping Services.
The Westin Koregaon Park User-Friendly Technology Electricity of the whole hotel runs on renewable wind energy. 30 to 40% of the hotel’s hot water generation is through solar water heaters. The equipment at The Westin Pune Koregaon Park are user-friendly and not strenuous on the associate's body.
Novotel Pune Nagar Road Water Saving Laundry In collaboration with Diversey they have implemented Waterless urinal program, Soap for Hope, Linen for Life. For laundry they have implemented HELP (High Efficiency Laundry Program) which help in saving water without affecting the quality.
Housekeeping A matter of Cleanliness, Sustainability and Hospitality.
Hyatt Regency Pune Guest Privacy and Safety They try and ensure that the most single lady rooms are cleaned by a lady attendant.
Indore Marriott Hotel Health is the priority This hotel organizes activities like Take care Tuesday and Fitness friday to take care of their housekeeping staff.
Radisson Blu Goa Fresh Air They ensure guests enjoy cleaner indoor air, the natural way by putting plants inside the premises. Plants can expertly minimize indoor air pollution.
Four Points by Sheraton Environmental Friendly They follow a centralised rule of contracting vendors, be it, for the brand of water or purchasing environment-friendly products.
Renaissance Bengaluru Race Course Hotel Biodegradable Stuff They have paper-packaging for dry amenities, plastic free minibar items, biodegradable shower caps and compostable garbage bags.
The LaLit Mumbai Guest Safety According to the rules of this hotel Guest personal belongings should not be touched/removed, electronic items if found unlocked, should not be surfed/ scrolled etc
Waterstone Hotels Taking Care of Housekeepers They have spacious game rooms for staff members to keep them active and healthy.
Courtyard By Marriott Pune Chakan Saving Electricity and Water They operate the boiler for 4 to 5 hours in a day and in a week 1 or 2 days, they shut the laundry completely to save electricity and water.
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HOSPI Hotels, Restaurants & Bakery
A Cake unlike any Other No Wedding’s a Wedding without a Cake!
There are many tasks in wedding planning that provide a chance to exercise creativity. Decorations, table settings, entrance and more but the Wedding Cakes, literally and metaphorically tops them all. We’ve gathered the most preferred flavour choices among couples and talked about he wedding cake trends.
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HOSPI Hotels, Restaurants & Bakery
Future of Wedding Cakes
Pastry Chef Ruhee Bhimani, Founder Cocoa Cottage
Eggfree Queen “Now a days for the wedding people prefer international desserts along with our mithais. As Eggfree is trending, a lot of them are now seen having Eggfree Entremet and Turkish delight and Eggfree Macarons at the wedding too!!!”
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Sanket Thakur,
F&B Manager, The Resort Mumbai
Special Cake for Special One’s
“The cake making process and timeline has changed totally. Nowadays, every guest wants and demands for fondant cakes. We schedule everything involved with making a cake. For us, the preparation begins in a couple of months or a week before the event depending on our workload and the complexity of the cake. When scheduling, you need to consider the design and size of the cake, which will affect baking time, delivery, etc. and not to forget about practising techniques, juggling other orders, and taking some time off.”
Chef Shibendu Ray,
Executive Sous Chef, Renaissance Mumbai Convention Centre Hotel
An extra zing to your wedding
“The traditional wedding cake has now become a staple at any Indian wedding. The style and taste of your wedding cake is incredibly important. People have moved away from the conventional white fondant cakes. We have seen an uprising in the types of thematic cakes like Nude cakes, chalkboard finishes, a deconstructed cupcake, doughnut or profiterole towers. Some of the most elegant cakes, however, are being designed as marbled cakes, hand-painted cakes and geode cakes which break the rules of a conventional wedding cake” D DE EC CE EM MB BE ER R 22 00 11 99 || HOSPITALITY HOSPITALITY LEXIS LEXIS
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Tel. : 0120 –4525000, Fax : 0120 – 4525015 E-mail : uttamsugarnoida@gmail.com uttamnoida@gmail.com A-2E, 3rd Floor, C.M.A. Tower, Sector – 24, Noida – 201 301 (U.P.)
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HOSPI Hotels, Restaurants & Bakery
Matter of Flavour Traditional Cakes ◉◆ Bailey’s, Victorian sponge
◉◆ Sambucca, Grand Marnier
◉◆ Italian Buttercream
◉◆ Strawberry preserve
Classical Flavours ◉◆ Vanilla
◉◆ Chocolate Hazelnut
◉◆ Red Velvet
◉◆ Salted Caramel
◉◆ Carrot Cake
Wandering Flavours ◉◆ Strawberry Lemon
◉◆ Salted Caramel Flavour
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◉◆ Key Lime
◉◆ Coffee & Cream
◉◆ Chocolate Cappuccino torte
◉◆ Peanut butter
◉◆ Cinnamon Cheesecake
◉◆ Almond Praline
◉◆ Caramel Apple cake
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Chef Dev Dhanda,
Chef Ashutosh Gairola,
Owner, Dessertvala
Show stoppers of Weddings
“With weddings morphing into lavish events, the cakes too have evolved to fit the event. Wedding cakes have become the centrepiece of the events, they are no longer just 3 tier cakes, but work of arts, from functioning cakes where technology is weaved into the design of the cakes be it in the form of lights or rotating platforms to chandelier cakes which are constructed in a manner to resemble theses grand chandelier . Wedding cakes are becoming the show stoppers of wedding these days.”
Head Pastry Chef, Renaissance Bengaluru Race Course Hotel
Sweet-Treat at the end of the Celebration “A Wedding cake is an important element to enhance the wedding decor and delight your guests with a sweet treat at the end of the celebration. Some of the wedding cakes that will be more in demand in the future are Mosaic wedding cakes, Ferns and Botanical-themed Wedding Cakes, Geometrical shaped wedding cakes.”
Pastry Chef Pratik Roy,
Chef Vilbin Varghese,
The Leela Goa
Pastry Chef, Fairmont Jaipur
Pastry Chef Rajat Sachdeva, Sofitel, Mumbai BKC
The Westin Pune Koregaon Park
Wedding trends from around the world
Sweetness that brings Happiness
“Since customers are on the lookout for something unique and out of the box, wedding cake trends are also taking a similar turn. Structured abstract designs, alternative tiers using doughnuts, cheese wheels, edible organic flower decor and varied textural elements are becoming popular with the on-going wedding season.”
“These days, wedding cakes are trending. Modern Pastry chefs and cake designers make use of various ingredients and their creativity to make amazing wedding cakes. With various designs and flavours, wedding cakes add a special appearance in the wedding. Thus, it will keep developing round the clock.”
Executive Chef Anirban Dasgupta,
Chef Bhavika Rawlyani,
Healthier Cakes being a norm!
Weddings are all about celebrations grandeur…
Hyatt Regency Pune
Minutest detail is an Art by itself
“We have evolved over the years which come out with exceptional designs and flavour combinations. It has also helped us to push ourselves, to sharpen our skills in order to meet our guests’ expectations to such an extent that almost all the cakes for the wedding functions are made in-house. It is a joy and pleasure to see to what extent the wedding cake styling and designing has evolved.”
Cake Artist, Artistry!
“With wedding cakes, guests tend to go bigger, physically – more layers, more height and more décor seems like the way forward. Guests are slowly also moving away from fondant cakes towards fresh flower decoration. Guests are also ordering complex dummy cakes for pictures and the whole fanfare, and simpler cakes to serve invitees.”
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Executive Pastry Chef Selvaraj Marimuthu,
“Wedding cakes have come a long way from how it was perceived to how it is in actuality right now. They were big and bulky in the past as the function for it was to be an integral part of the ceremony. With health and mindful eating being prevalent in the society and people being aware of the Calorific value of each and every ingredient, we are looking at healthier cakes being a norm.”
R S Cakes and Chocolates
“Theme based designs are taking an upfront from the regular or traditional patterns, designs. Couples have become very specific about the theme, designs for the cake on a special occasion. Even the flavours are also specific, and each layer flows through the other with the rhythm to match the ambience.”
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Eternal Saga of Delectables in Wedlocks HOSPI Food & Beverages
A conversation with F&B managers to know about their hard work in wedding caterings.
F
rom an intimate elopement to formal affairs, a wedding has it all. A function larger than life and smaller just next to the universe, an Indian wedding is a glamorous saga of festivities. Wait!! What’s missing here?? Indeed, the aroma of delectables. Weddings are incomplete without Gala dinners and delectables. To manage those dinners is one big task. The food needs to be presentable, tasty, healthy and luxurious. Not to mention the varieties demanded these days. Managing everything is not so easy. Let’s hear from some experts, what goes into all these preparations.
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Rajwardhan Singh,
Amit Kapoor,
Food & Beverage Manager Crowne Plaza Pune
Food & Beverage Manager Hyatt Pune
All latest trends on your table
Following basics is the key
We ensure that our team is up to date with the latest food & beverage trends so that we can cater to each of our guest requirements seamlessly and fulfil all these aspects. At Crowne Plaza Pune, we offer a variety of customized regional/local cuisine options with the help of our specialized culinary team. We also offer special thematic wedding lunches and dinners for an exclusive and memorable experience on your special day.
To stay fresh you need to follow the basics right of F&B service cycle and maximise the use of local products. Food and Beverage Services come only after preparing what is to be served. We make sure to provide varieties of food which is good in taste at the minimal cost. We provide a friendly atmosphere which elevates their self-esteem. Professional, hygienic, and attentive services of high-quality food and beverages are what we promise.
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HOSPI Food & Beverages
Lakshmi Mrithinjayan,
Wedding specialist, Four Points by Sheraton Mahabalipuram Resort and Convention Center
Food quality is our top priority Weddings are one of those once-in-alifetime memorable events in one’s life where the ceremony, experience and food menu should be crafted in such a way that guests remember them for years to come. At Four Points by Sheraton Mahabalipuram, the food quality has always been our top priority. We maintain the quality of the ingredients. We suggest suitable set-ups that will go as per the chosen buffet menu and displays. We follow the Brand Standards, ANSI Servsafe Principles and Great Food, Safe Food Techniques. We follow the local government FSSAI Norms and Policies to maintain hygiene and keep it sustainable www. hospibuz .com
Awadesh Jha,
Sanket Thakur,
Delivery of services beyond expectations
The trick is to do something out of the box
Interpretation of demand ensures we deliver beyond expectations. Planning and design of facilities make it convenient to cater to all types of catering. Production and service upkeep makes us confident to deliver the best. It is important to create a heartist experience and if done right it is simple to create one, just as the name states “Heartist”, it is nothing else but a personalized service which we expect to deliver and can be done by easy steps like, remembering guest preferences, remembering occasions, resolving guest queries spontaneously. If a heartist experience is created for the guest he/she will always tend to remember the hotel for a memorable stay.
Serving food in creative containers, in addition to the traditional place setting, definitely add flair to your celebration. And Creative Finger Foods Ideas for Parties would fairly turn out to be a less expensive, stress-free affair and an apt way to strike a conversation. The only trick is to find appetizers that can be served outside the plate but that should also serve the purpose of gimmicking an elaborate menu. We are always there on our toes to give a wow experience to our guest by delivering exceptional service and personal preference.
Food & Beverage Manager, Novotel Pune
F&B Manager, The Resort Mumbai
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HOSPI food
Mithai was losing its importance in India, Khoya Mithai has brought it back.
Unboxing Happiness
People don't give mithai probably because there is no benchmark for quality, assurance and hygiene. People are embarrassed about giving mithai and that’s what we wanted to change. If you even visit high profile halwai, it looks like a fish market. We did everything handmade, we created beautiful boxes. That is something people were looking for and now there are lots and lots of people giving Khoya mithai with their wedding invitation.
A conversation with the trendsetters of innovative Indian Mithai Excerpts from an exclusive interaction with Mr. Sid Mathur,Founder & Director KHOYA Mithai by Komal Hora, in which Mr.Mathur has revealed the transformation of traditional and authentic Indian Mithais.
I
ndian festivities are highly dependent on sweets. We just cannot suffice without them. Sweets play an equally important role in our weddings. The Indian Mithai these days are nothing like they were before. They have evolved to another level. Even now they are equally important to us, as now they are tastier, healthier and highly customizable. Hospitality Lexis has brought to you the trendsetter of traditional Indian Mithai. Khoya Mitha, a well-known name in India. The sweet tooth craving for their Mithais are not the ordinary ones. They provide their services to top industrialists, businessmen and Bollywood celebrities. They provide their service in Koffee with Karan and they have served for hi-fi weddings like that of Isha Ambani. Let’s see what they have to say about the trends in weddings.
“Signature boxes you see most often, with the 'Jari/Chandi' work is something super traditional. We have done 9 months of research on traditional mithai, recipes, ingredients process to understand that how people are using ingredients in mithai & we started recreating that, so our boxes match that sort of culture faraway.” 36 HOSPITALITY LEXIS | D E C E M B E R 2019
The most interesting part of Khoya Mithai is that Ambanis’ were searching for them.
“We were part of the Koffee with Karan gift hampers and once Abhishek Bachchan won the gift hampers in the show and took it home. He told his mother Mrs Jaya Bachchan that you must try this mithai and she really liked it. She called Neeta Ambani to ask if she has tasted the khoya mithai. Neeta Ambani called Sanjeev Khosla and asked if he can find out this company? Sanjeev said I know this guy as earlier we have ordered mithai from him. That is how we were selected for Isha Ambani’s wedding. Chef Ritu Dalmia said we can make this happen. All the mithais used for the pooja and other functions of Isha Ambani were done by us.”
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HOSPI Food & Beverages
Nonpareil Healthy
I
n the generation 20-20, everyone opts for the things which are less time-consuming. Whether we talk about cricket or internet connection people like it fast. When the lifestyle of the population is lighting fast, everyone loves to pick up the ready to use products. Nut butter has emerged as an irreplaceable product in the changing eating habits of the population. It is one of the world's popular spreads. In the last few years, demand for Nut butter in the domestic market has gone up and till date it has not found its saturation point. High demand and popularity of the Nut butter had led to re-inventing the product. To beat the monotonous taste of High demanding product, Nut-Lite has come up with the great innovation by equipping their product with the quirkiness, interesting taste, and unbeatable health.
Chef Sabyasachi Gorai, Celebrity Chef, Restaurateur
Nut-Lite nut butter comes in very handy and quirky packaging which allows it to mingle up with Millenials easily. Handy and compact packaging makes it easyto-take so that it can be your hangout buddy too. It comes in various mouthwatering flavors to provide its consumers with all-new blends of flavourful nut butter. It comes in Almond Dates Butter, Cashew Butter, Cashew Coconut Butter, Hazelnut Milk Chocolate Butter, and Pistachio Vanilla Butter. I have tasted each one of them, every combination and flavor has its own unique essence. The best part of Nut-lite Nut butter is that it carries very low sodium so that it can be a good friend of Heart patients.
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HOSPI Travel & Tourism
Romantic Utopia in India The perfect honeymoon destinations in India
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edding goals seem incomplete without a honeymoon destination. That’s a must thing in the wedding. Are you planning a honeymoon abroad? There are several exotic honeymoon destinations in India which can provide you with those intimate moments and romantic aura which would complete your wedding getaway. Hotels and resorts provide extremely good packages and services for honeymoon couples. From stay to spa, from a cosy breakfast to a dreamy candlelight dinner, they provide it with all. A lovey-dovey escape after the tiring wedding to create some cherishing memories with your beloved. Hospitality Lexis has brought you with some amazing Indian destinations for your perfect honeymoon with assuring advice from the Industry experts.
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HOSPI Travel & Tourism
Honeymoon in Daman
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ith a rich heritage and party bashes at Casino, Daman proves to be a perfect place for a honeymoon staycation. The Deltin Daman can be one perfect place for love birds. These days with the trend of Mini-Moon, The Deltin has left no stone unturned to provide couples with an exotic experience and witness an enthralling encounter. Decorating the room with flowers and scented candles to prepare the perfect ambience for the newlyweds, Deltin looks after every essence of creating a memorable trip for one.
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Mr Akarsh Mathur,
General Manager. The Deltin, Daman
We have special music nights for couples over dining on specific days where live music is organized as they enjoy lip-smacking food at The Vegas followed by unwinding at The Whiskeys. Relax and rejuvenate with your partner as you hit the spa for a retrieving session.
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HOSPI Travel & Tourism
Honeymoon in Mumbai
Mr Salil Fadnis,
Hotel Manager, Hotel Sahara Star
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umbai the location which gives you a rejuvenating feel, a perfect place for your mini-moon which grants an enchantment of a fast-moving world. Sahara Star Mumbai is one such hotel which ease your effort, Sahara Star offers its guests a complete wellness oasis that offers holistic separate wellness suite for couples.
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Couples these days are taking a mini-moon right after their wedding and a larger trip a few months later. Sahara star is known for its fusion of hospitality and entertainment and usually couples do wish to stay with us. Lately, we have introduced many honeymoon packages but our guest usually prefer Sahara Royale which offers right from Breakfast in bed to a beautiful candlelight dinner at any of our fine dining restaurant which includes from decorated rooms to attractive discounts on Spa & Wellness. D E C E M B E R 2 0 1 9 | HOSPITALITY LEXIS
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HOSPI Travel & Tourism
Honeymoon in Goa
Victor Soares,
General Manager, Radisson Blu Resort Goa Cavelossim Beach
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ow, who doesn’t enjoy a walk with their beloved on a beach during sunset and a never-ending night party in clubs? This is what makes Goa an exotic location for honeymoons. Radisson Blu Resort Goa Cavelossim Beach is one of the best places in Goa for a honeymoon staycation. Love is in the air and in their Romance Experience Package, they offers all the essentials for a special getaway and quality time with your significant other.
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The Radisson Blu Cavelossim is a very versatile resort. We are a big hit with honeymoons for our “Yes, I can!” motto. Flexibility is one of our strengths and warmth from the day one the guest step in. We cope with the need of the hour and tailor packages as required by our clients. Toast to each other with a bottle of champagne upon arrival and take on the day together. Wake up to breakfast in bed and spend the day in love, taking your time with our late check-out.
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The Wedding Panache
HOSPI Travel & Tourism
Tripping on Exotic Wedding Destination
Weddings, an authentic and rising share of the tourism industry, are impressions that have taken off globally in current times and is growing prevalent. Tourism motivation is mattering agents in surmising tourism operation in association with the choice of the destination, notably for the Wedding market. Weddings are special events that mark an exceptional moment in people’s life. Hospitality Lexis to mark this special event pulled out the glamourous wedding destinations.
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HOSPI Travel & Tourism
Timeless Charm at Bosphorus, Istanbul Shangri-La Bosphorus Every little girl dreams of her big day; all details accounted for in the perfect setting. Shangri-La Hotels and Resorts are renowned for unparalleled wedding expertise, with award-winning culinary masters, as well as elegant and inspiring venues; perfecting the fantasy and transforming it into reality, Shangri-La Bosphorus, Istanbul is no exception. With two magnificent ballrooms, 186 rooms and suites with an outstanding view and enchanting event venues. It brings the city’s entrancing character to life and creates a feeling of true immersion in the hotel’s extraordinary surroundings. A perfect blend of palatial ottoman elegance and asian design. The suite is well suited for families that are looking for incredible experiences of Wedding Ceremonies.
Ruwaida Abela,
Assistant Vice President, Corporate Communications Middle East, India and Indian Ocean, Shangri-La Hotels
Shangri-La, Bosphorus, Istanbul is the place for a dream wedding. Anchored on the European shores of the Bosphorus strait in a historical building from the 1930s; Shangri-La Bosphorus, Istanbul is the perfect destination to host an Indian wedding. Shangri-La Suite is the unique resting haven by the Bosphorus strait that has magnificent windows, stretching from floor to the ceiling, offering a beautiful view of the strait.
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HOSPI Travel & Tourism
Pink City- Jaipur Fairmont Jaipur Rajasthan’s beautiful Pink city Jaipur, the city which evokes the warmth of royalty. Fairmont Jaipur is renowned for witnessing some of the country’s most extravagant and lavish weddings. The opulent architecture of the royal palace hotel, it’s regal bearing, traditional welcome and royal ambience makes it the perfect backdrop for dream weddings,
Mr Rajiv Kapoor, General Manager Fairmont Jaipur
Since destination weddings are popular in Jaipur owing to the fact that the Pink City is rich in colour, culture and cuisine, Fairmont Jaipur is like a jewel in the crown. Fairmont Jaipur’s promise of ‘Turning Moments into Memories’ holds for each and every guest with the entire team putting their best foot forward in creating a grandiose experience. With its distinct oldworld charm, Fairmont Jaipur is a perfect location for a small, intimate or a largescale wedding reception. The palace boasts 90,000 square feet of convention space and beautifully landscaped lawns with a capacity of over 1,000 guests, perfect for wedding of your dreams.
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HOSPI Travel & Tourism
The Islands of Mauritius
Alefiya Singh, Founder & Director of IRIS Reps
Beachcomber Resorts & Hotels
Beachcomber Resorts and Hotels, Mauritius has a choice of eight romantic, beachfront resorts in Mauritius to choose from, you can be sure to have the perfect location for your wedding or vow renewal. With a guarantee of only one wedding, a day at each resort you will enjoy the services of expert wedding planners. Beachcomber has a policy of “one wedding per day�. This means that Beachcomber facilities, staff and attention are focused solely on you and your special day. Every Beachcomber wedding receives the undivided attention it deserves.
Exotic islands hallmarks have been the major motivations to come to tie the knot in Mauritius. 50 HOSPITALITY LEXIS | D E C E M B E R 2019
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HOSPI HOSPI Travel & Tourism
Mรถvenpick Hotel Colombo A favourite of international travellers, Mรถvenpick Hotel Colombo has the most perfect setting for dreamy weddings with its open spaces, modern designs and uplifting atmosphere. International destination weddings are increasingly becoming popular in India and what better way to tie the knot than at the picturesque hotel in Sri Lanka.
Colombo, Mixture of Modern and Colonial George Koumendakos,
General Manager, Mรถvenpick Hotel Colombo
Indian weddings are beckoned by culture and traditions and in order to fulfil these needs, the Mรถvenpick has taken personalization a notch higher. The hotel recently launched a special promotional prices. Mรถvenpick Hotel Colombo is located right in the middle of the cosmopolitan charm and bustle of the Colombo city, standing tall at twenty-four floors, offering an urban and contemporary touch. The fifth floor is dedicated to banquets, giving guests the privacy required for a close-knit wedding ceremony.
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HOSPI Events & Caterers
Krrafting the Dream Weddingz
Weddings need to be perfect. It is one grand affair which everyone dreams of. Wedding decor requires all, elegance, sophistication and charm! From bits and pieces to giant affairs, everything needs to be perfect at a wedding. We all need guardian angles to take care of this stuff. Hospitality Lexis had a conversation with the Dreamz Krraft Director Trrishant Sidhwaani & Weddingz.in CEO Sandeep Lodha to know how they make weddings perfect and what all trendy are they offering to their clients.
Dreamz Krraft conceptualizes, designs, plans and manages exceptional celebrations throughout the world. From small intimate gatherings to large and lavish affairs, their weddings and celebrations are a memorable, magical experiencesperfectly planned and beautifully executed.
www. www.hospibuz hospibuz.com .com
Weddings in India are an opulent affair. It is an important milestone that families celebrate with all that they have and more, to make it a memorable event of a lifetime. With the evolving lifestyle of consumers due to global exposure, digitization and increase in standard of living, weddings are only getting bigger with time, Weddingz.in brings dreams to reality! D DEEC CEEM MBBEERR 22001199 || HOSPITALITY HOSPITALITY LEXIS LEXIS
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The Decor “The Wedding Industry is all about Customization”
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Dreamz Krraft Director Trrishant Sidhwaani said With décor, it’s all in the details when it comes to planning an unforgettable wedding. Our expertise lies in creating unique bespoke décor designs and we spend time with our clients to understand and visualize what exactly it is they want. We personalize events to satisfaction and pay attention to detail with a wide variety of striking ideas, themes and concepts, providing bespoke designing services.
Weddingz.in guarantees a great event with a plethora of options ranging from beautiful and spacious venues, managed themed décor along with end-to-end catering, in-house photographers, choreographers, makeup artists guided by a dedicated wedding planner and much more.
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Creating Magic at Destination Weddings Bea
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Trrishant Sidhwaani, Director, Dreamz Krraft
“Overseas destination weddings are the trend and a lot of couples and families are opting for this. Bahrain is one such destination that is on the uprise with its rich culture and heritage along with some beautiful locations and venues. The Umaid Bhawan Palace is a grand heritage hotel and a magnificent wedding venue. Being a heritage palace, the venue comes with its own set of challenges and a list of do’s and don’ts for us to follow. For a grand wedding at this stunning venue earlier this year, we conceptualized the décor and design such that it complemented the existing structure and accentuated the feel of the Palace.”
Sandeep Lodha, CEO, Weddingz.in
“We know that planning a wedding can be an extremely tedious process. And if it happens to be a destination wedding, it can get even more complicated! When one has to organise such an elaborate event, there are high chances of details getting lost in translation, Weddingz.in formulates charm in destination wedding with understanding the client’s aspirations.”
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HOSPI Events & Caterers
In y r vita e l l tion Ga
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Food- The Heart of Weddings Wedding is a festival in itself. Dome Occasions is speeding up to purvey to the Wedding Industry of India. Hospitality Lexis talked to Mr Alim Morani- Division Head of Dome Occasions to get insight into the heart of the wedding- Food!
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Alim Morani, Division Head, Dome Occasions
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very year, India witnesses more than 20 million weddings wherein food plays an essential part. Mouthwatering delicacies are served to over 60 million people, which is almost the population of a country like France. Food is at the heart of every wedding, and couples ensure that they come up with a great spread that includes — appetizers, main course, side dishes, and savoury desserts in the most unique shapes, sizes, textures, and flavours.
A wedding planner should ensure that the logistics while delivering the food should be efficiently taken care of. All raw materials along with perishable foods and FSSAI approved preservatives should be stored at the advised temperature. This will help in keeping the food fresh and edible.
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HOSPI Institutes, Associations & Forums
Indian Culinary Forum Organises the 16th Annual Chef Awards the Oscars of Chef Awards in India The Indian Culinary Forum organised the 16th Annual Chef Awards to honour the best culinary artists of India
New Delhi: The Indian Culinary Forum organised the 16th Annual Chef Awards in the presence of renowned master chefs and veterans of the hospitality industry at Hotel Le Meridien, Delhi. Hosted to commemorate the International Chefs Day, Amitabh Kant, CEO NITI Aayog was the chief guest of the evening. Also, present on the occasion was one of the most respected and loved chefs of India, Padma Shri Sanjeev Kapoor. The glittery night witnessed an august gathering of around 400 industry professionals including young chefs & students. While addressing the attendees, Sh. Amitabh Kant, CEO, Niti Aayog said, "Indian chefs are one of the best in the world. There is a lot of stress on healthy food, but if we look at traditional Indian cuisine then there is nothing
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healthier than it. Indian chefs are the best brand ambassadors of the country and will play a pivotal role in achieving Prime Minister Narendra Modi’s dream of becoming a 5 trillion economy by 2024." As a build-up to the awards, four days’ culinary competitions were held at RIG Institute of Hospitality & Management, Greater Noida and Academy of Pastry Arts, Gurugram among young and promising chefs in ten different categories. Noted Malaysian Chef Peter Chan was the Chairperson of the jury in this year’s competitions along with renowned national and international chefs, while Chef Sireesh Saxena was the organizing secretary. Speaking on the occasion, Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee ICF, said “It’s an overwhelming experience to have successfully organised the Annual Chef Awards for the last one and a half decades. Our idea behind the inception of the Chef Awards was to provide both veteran and upcoming chefs a professional platform where they can exhibit and hone their culinary skills.”
Chef Davinder Kumar, President Indian Culinary Forum added, “The Chef Awards aims to not only honour the contributions of our fraternity members but also motivate thousands of youngsters to take up this profession. Hosting the Chef Awards wouldn’t have been an immensely successful affair without the constant support and encouragement of the industry experts, jury members, associates, sponsors, and participants. We have all made earnest endeavours to bring our fraternity closer year after year and will continue to do everything possible for the betterment of the culinary profession. By imparting improved education and organising grand industry-specific events, we will try and set new benchmarks in the hospitality industry.”
16th
Annual Chef Awards: Lifetime Achievement Award: Chef Sushil Chugh, GM & Executive Chef, Hotel Country Inns & Suites by Radisson Golden Hat: Chef Machindra Umakant Kasture, The Ashok Hotel Silver Hat: Chef Sanjay Agrawal & Chef Vivek Saggar Pastry Chef of the Year: Chef Ranojit Kundu Lady Chef of the Year: Chef Rekha Sharma Food writer Award: Mr Kalyan Karmakar Master Chef of the Year: Chef Raj Kumar Gupta, Hotel Le Meridien, New Delhi Master Chef Kebabs: Chef Ravindra, Country Inns & Suites by Radisson Master Chef International Confectionery Award: Chef MPK Reddy, Leela Ambience Master Chef Indian Sweets Award: Chef Sukanta Pal, Hotel Lemon Tree Master Chef South/East/West Indian Cuisine: Chef Govind Singh Deopa, Leela Ambience Master Chef International Cuisine Award: Chef Jatin Bhatia, Leela Palace
Chef Vivek Saggar, General Secretary Indian Culinary Forum, opined “There is a need to see chefs as nothing less than artists as what they prepare, requires a great deal of imagination and creativity. It’s a platform where the young turks can meet the veterans of the field and exchange ideas. The awards will spread greater awareness about this profession and highlight the indispensable role of chefs in the hospitality sector.”
Master Chef North Indian Cuisine Award: Chef Dhum Singh, Hotel Lemon Tree Master Chef Oriental Cuisine Award: Chef Swapnil Mendiratta, Leela Ambience Master Chef Baker Award: Chef Deepak James, Hotel Suryaa Student Chef of the Year (Female): Chef Ashi Nibekar, DIHM Student Chef of the Year (Male): Chef Kartik Agrawal, BCIHMCT Special Jury Awards: Excellence in Culinary Art: Chef Vikas Khanna - For outstanding contribution in promoting Indian Cuisine Globally
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HOSPI Institutes, Associations & Forums
Tourism- The next big thing in the industry Mr R K Bhandari, the Principal of BCIHMCT giving his views on the rise of the tourism industry. "In today’s ever-evolving environment, it is the responsibility of Hotel Management Institutes to prepare highly qualified, competent and productive human resource to overcome the challenges of the Hospitality Industry. It has been our constant endeavour to expose the students to multi-dimensional work experience and creativity while grooming them for achieving excellence in their chosen career. As the tourism industry is leaping forward, the tourists are progressively becoming demanding. Tourist perception and satisfaction is an emotional state of tourist after exposure to the destination experience, on the basis of facilities offered. Potential of tourism seems to be unquestionable in bringing development on various fronts, as the past few decades have seen a rise in tourism and hospitality industry globally. As a matter of fact, global tourism arrivals have grown to a mark of 1 billion. BCIHMCT is equipped with modern infrastructure, software as well as faculty base, with international exposure, thereby enhancing the capacity of students for critical thinking along with planning and organizing skills, essential for Hospitality World in the present era. " Indian Culinary Forum Organises a Day-Long Summit on the Future of Banqueting to Commemorate International Chefs Day. The Indian Culinary Forum as part of the 16th Annual Chef Awards organised a day-long Chef Summit on the ‘Future of Banqueting – Food and Beverages, Economics and Sustainability’. It was the seventh edition of the summit, which witnessed the participation of the stalwarts of the Indian hospitality sector resulting in knowledge building and thought leadership. The summit was inaugurated by Chef Davinder Kumar, President Indian Culinary Forum, Tarun Thakral (Ex. Director, Le Meridien), Rohit Bhatia (Chairman & CEO of RIG Group of Institutions) and Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee. The theme of this year’s summit was ‘Future of Banqueting – Food and Beverages, Economics and Sustainability’. 64 HOSPITALITY LEXIS | D E C E M B E R 2019
Mr.R K Bhandari Principal BCIHMCT
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HOSPI Beverage
Kishore Thapar
Director Barsolutions LLP
Infusing Soul in Spirits A conversation with the top wedding bartender of the country
Passion for Perfection is our Obsession
Keeping this in mind The Wedding Bartenders have been breaking the stereotype since 2005. It has been more than a decade since they are working passionately for their dream. Their hard work has paid off and they have reached the level of providing service to the top industrialists and businessmen of the country including the Ambanis’. Since a grand celebration like a wedding is incomplete without drinks and bartending, Hospitality Lexis in their Wedding Special issue has brought to you the best bartenders in the country. Let’s hear from the top professional about their special service in weddings.
“At The Wedding Bartenders we understand every function is not only personal but emotionally important for a client. Hence each event is a new challenge and we try to understand the key focus areas, brand preferences, cocktail styles and drink presentation and staff service is of prime importance. ” Indeed the top professionals of the industry are the trendsetters. They bring to you the best. Here is what they have to say about the latest trends in the wedding bartending.
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T he Success S to ry “In the season 2019-20 gin bars have made a huge come back. Classic gin tonic bars but with a twist of flavours from unique bitters like peychaud, celery or cherry to fruit infusions like fresh lavender, edible flowers, berries, citrus, cucumbers and herbs, this makes any day parties a huge hit amongst the guests. Low sugar concoctions are also huge in demand. The theatrics on a bar using simple elements such as smoked spices, stamped & carved ice blocks, stamped peels with hashtags or freshly brewed infusions are always eye-catching and something guests want to have as a part of the selection. ”
“The Wedding Bartenders we believe is India’s premier beverage catering company focused on weddings and celebrations but at the heart of our operation lies our bar school “Cocktails and Dreams” which is where we groom every single bartender and then they intern in our beverage catering division well known as Barsolutions where the students gain hands on experience before they are hired for the premier wedding services offered by The Wedding Bartenders. Every day is a proud moment to start from humble beginnings and now to work globally with the best in the business and to be the number one choice of not just the top event planners or catering units but also the biggest industrialists, business houses and corporates we take pride in our services.”
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HOSPI Institutes, Associations & Forums
Conquered with Consistency Jagran Lakecity University has felicitated the global gourmet specialist Chef Manjit Singh Gill with an Honorary Doctorate for his contribution to the culinary space of India
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n the 5th convocation of Jagran Lakecity University Veteran Chef Manjit Singh Gill, former Corporate Chef of ITC Hotels & Founder President of Indian Federation of Culinary Associations has been conferred with the Honorary Doctorate from Jagran Lakecity University, Bhopal. He holds chief positions in various global as well as domestic culinary associations. Gourmet specialist Dr. Manjit Gill has given the gigantic contribution in the development of the Indian culinary industry through his exceptional advancements and experience. Former Chief Minister of the state Shri Digvijay Singh, Member of Parliament, Rajya Sabha was the guest of honor of the fifth graduation ceremony of Jagran Lakecity University, Bhopal. In his culinary journey of more than four decades, Dr.Gill has consistently strived for the upliftment of culinary education and the adoption of technologies to make this field more innovative than ever.
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Mentoring the young culinarians Chef Kunal Kapur is the brand ambassador of the JLU School of Hospitality & Tourism. Throughout the year, he keeps visiting the JLU's campus to assist students with his plethora of culinary knowledge and experience. In JLU's Ignited mind award 2019, chef Kapur has interacted with the students and the professionals on the various aspects of the culinary world. The Honourable Cabinet Minister for Higher Education, Madhya Pradesh Government, Shri Jitendra Patwari was the Chief Guest at the JLU's Ignited mind award 2019. Shri. Abhishek Mohan Gupta, Pro-Chancellor, Jagran Lakecity University is the prime source of inspiration for the university as he keep striving for the betterment of the education system and provide students with the global amenities and exposure.
Chef Kunal Kapur, Brand ambassador, School of Hospitality & Tourism, JLU
Shri. Abhishek Mohan Gupta, Pro-Chancellor, JLU
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