ON SO IN G M CO
Hospi Hospi Empire Empire Presents
HOSPI
Jashn-e-Salaam
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FROM THE HOUSE OF
Hotels | Restaurants | Pubs | Cafes | Travel | Tourism Mixology | Foods | Beverages | Chefs | Decorators
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Chairperson’s Note
I
want to take this opportunity to send a sincere
“thank you”.
A maiden year has been filled with incredible growth and evolution. We will continue to push forward with new ideas, improvements, and a dedication to providing the best experience possible. As we look at 2019, development will focus on bringing you more insights into the industry. To that end, we are committed to building a platform that will enable each and everyone related to the industry to come up with new and creative innovations.
- Rekha Hora Chairperson
“I thank you for your engagement, feedback, and business.” www. hospibuz .com
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Mentor and Advisory Balbir Hora Chairperson Rekha Hora Editor Komal Hora Legal & Marketing Head Nikita Hora Digital Print Production Artist / Graphic Designer Shubham Singh Content & Digital Media Strategist Siddharth Singh Public Relation Nidhi Singh Khushwah Content Writer Chavi Sehgal Jamila Dawoodi Marketing Udit Paradkar Web Graphics Mamta Sahu Web Handle Trapti Rai Sunita Sen Distribution Usha Salve
Owned, Printed & Published by Komal Hora from E1-188, Arera Colony, Bhopal -462016(M.P.). Printed at Drashti Offset Pvt.Ltd. Sector –C, Mohalla Govindpura, Ward No. 58,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 In case of any jurisdiction will be at bhopal only. 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.
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Editor’s Euphony
CMO Note Nikita Hora
Legal & Marketing Head
As we are entering into the second year of our publication, we are taking this opportunity to take a close look at what is and isn’t working and how things could improve. In this lighting speed era, the Hospitality industry is transforming at a rapid pace. To keep readers up to date with the market trends, we are rectifying each and everything that we have done last year and adapting the latest things to meet ever-changing customer and associates needs. Team hospi is tirelessly working towards a direction to provide a platform to the personnel related to the industry to showcase their creativity and innovations. Lexis is going to come up with the product and food reviews by the elite chefs of the country to provide our readers with the most accurate reviews. we have crystal clear goals and the team is fully aligned behind what we are trying to achieve as a business, as a team and as individuals, that contribute towards the bigger goals.
H
eartfelt, Thanks to all our readers and personnel who are associated with us. With your immense support, we have crossed many milestones in one year. With a fresh and resolute determination, I wish to serve you the finest of the industry as we begin our second year. On that note, I am so thrilled to bring you the One Year Anniversary Issue! In our cover story, we have crafted the glorious words of the leading personalities of the industry. In this issue, you will get to know about the secrets of many pioneers of the industry that how they revealed the things and took it to the global level. Exclusive interview with ‘Happy chef of India’ Harpal Singh Sokhi will let you know the importance of the Ayurveda while cooking. Inspirational experience of Chef. Satish Arora will guide you through that how he turned Hardships into the glory. Anurag Katiyar, head of NRAI’S Mumbai chapter Executive Director and CEO of deGustibus Hospitality has decoded the changing trend of hospitality. Samrat Reddy, founder of Drunken monkey is the new beverage trendsetter of the nation and he has discussed the uniqueness of his products and from where it all began. From the very bottom of my heart, I thank everyone for being connected and allied. This first year would not have been possible without you. I am also incredibly grateful to the entire team Hospi, who worked tirelessly to bring you this publication. I’m truly excited about the future of Hospitality Lexis, and I believe the best is yet to come.
Write to the editor at editor@hospitalitylexis.com. Best letters articles offer criticism. Your views and feedback are always appreciated. Don't forget to mention your email address and phone number. We are happy waiting!
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Komal Hora CEO
HospiEmpire
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Government and Association
Educational Updates
Property Reviews
NewsFeed
Product Showcase
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Interviews Updates
Trends Success Stories
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Mail us : solutions@hospilane.com Call us : +91- 9713831916
Maintenance
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itu re
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CONTENTS Cover Story
Celebrating One Year Anniversary (12-17)
Restaurantuer
Man behind deGustibus hospitality (20-22)
Prodigy Chef of the India Chef Satish Arora (24-27)
Happy Chef of India Chef Harpal Singh Sokhi (28-31)
Travelodge
Lonavala, where tranquility of Nature rules (32-34)
Exclusive Recipe Basil Chicken Dum Biryani (35)
A sip of beverage Drunken Monkey (36-39)
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GM’s diary
Turn around specialist (43-44)
serving the society Devaahaaram (46-47)
Indian women in hospitality Laxmi Todiwan (48-49)
Brain behind ccel
Mr. Gurmeet Singh, GM - Operations at Brigade Hospitality Services Limited (50-51)
Low Retention rate in the industry Rohit Kumar Dwivedi Lecturer, M.P. State Institute of Hospitality, Travel & Tourism Studies (53)
Chef soaring high at tajsats Chef Altamsh Patel (54)
Entrepreneurial Streak Aparna Andrews (56)
Indian hospitality conclave Glimpse (61-63)
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Celebrating One Year Anniversary
Call: +91-9713831916 E-mail: hello@hospibuz.com Visit us: www.hospibuz.com
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Our Special Taj Edition “Words of wisdom from the esteemed personalities of the industry, who showed us the way and guided us through every milestone we came across.” Komal Hora CEO Hospiempire
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Dilip Suryavanshi A firm believer in Karma, he deems that the Almighty help those whose karmas are good. Life does not work on specific rules or principles, a tea seller can become the Prime minister or a rich can become poor. People who work hard, and are consistent on their pursuits never loose. To tackle the stepping-stones however, one should keep away from negative people. A firm believer in Karma, he deems that the Almighty help those whose karmas are good."
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Sanjeev Kapoor When you are in a country as magical and varied as India There is so much to discover when you are in a country as magical and varied as India, where the cuisine changes every 20 kilometres. It is one of the most versatile, balanced and healthy cuisines and the world have just started seeing the magic of traditional Indian food, much beyond curries. The biggest challenge I faced was to make people understand our food uses a lot of spices, but they add more than just spice or heat to the dish – they add texture, flavour, aroma, colour and magic to the dish. Indian food is perfectly balanced in terms of flavour and health. The myth is that Indian food is spicy – the truth is that it is flavourful!
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Rakhee Vaswani I feel journalism in the hospitality sector should focus on all upcoming trends and ventures. HospiBuz is a great platform for people to explore their potential and to educate the readers about various trends and growth opportunities.
Harpal Singh Sokhi Ayurveda is actually a simple form, of life. Ayurvedic cooking is something which has been there with us for generations and it is about to understand your ingredients and its composition in different cuisines. It clears up the things like, correct and accurate associations of the ingredients to give the cuisine a perfect touch. Ayurveda cooking is about planned food.
Pawan Kumar Aggarwal (FSSAI): Rules and regulations basically provide us with a framework for a particular law. The practices and processes are important to be followed by regulatory staff in the field which is different for different states. Therefore FSSAI has created a manual to bring in transparency; the manuals will be available for the owners, so that they can question the regulatory staff. This is how we are trying to bring transparency to our country.
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Rahul Singh We are an industry worth Rs 3,52,000 crore which is expected to grow to Rs 5,52,000 crore by 2022. For an the industry of this size and generating over 8 a million jobs, there isn’t any dedicated ministry. It takes over two dozen licences and permissions to be able to serve a sandwich. All we want is a single window clearance and certainty of business.
Puneet Chhatwal The warmth of Indian hospitality is so well-enshrined in the concept of "Atithi Devo Bhava" taken from Hindu scriptures. It has started finding its place in the world hospitality lexicon and is becoming something of a legend.
Ajay Chopra Consistency in performance is the key to success. Lots of restaurants fail miserably, only because they are not consistent in their food or service.
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Amit Modi It is expected that India will sec an almost a 100 per cent rise in travellers in the next five to seven years.The international and domestic chain of hotels are focusing on developing in metro cities without realizing that disposal income lies in the smaller city.
Deepak Ohri Believe in yourself, even if people don't believe in you.
Pankaj Bhadouria Both conscious and unconscious gender bias is rampant within many of us, but most of us aren't aware of it. So to me, feminism isn't demanding something but saying Hey! You can't give me what already belongs to me!
Chef Reetu Uday Kugaji Over two decades of experience in the world of culinary has made me believe that food is like oxygen to me. Food for me is God'
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Anahita Dhondy My team is my biggest inspiration. I think working together, those long hours go much smoother, happier, they feel less stressed when you've got people to help you and move forward together.
Niloy Chakraborty Business comes with certain essentials to be followed for growing, and if you see today's market it would take no time for some product to knock and grab attention, even though product quality is really good you have to have those extras that are highlighting and attracting your brand other than just the product.
Chef Saby I agree that food must have taste, it must be nutritious but we eat with our eyes first. So it must be very impressive at first sight.
Paritosh Ladhani Hard work is the only option. There is absolutely no shortcut to success. Hotel job requires a lot of man-hours and one has to be ready for it.
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Hospiempire Timeline
August
2017
December
February
2017
2018
September December
2016 2018
December
2018
Dilip Suryavanshi The man of Wisdom
The Tea Saga
Minister of State for Culture and Tourism Govt. M.P.
Best of India Hospitality + F&B Pro National Award to HospiBuz for Media Initiative exclusively for India Hospitality + F&B Pro
Hospi
QR INR 100 Vol 01 Year 01
Surendra Patwa
RNI-MPENG/2018/74957
HospiLane covered by India today
2019 Coming Soon
February‘18
HospiBuz + HospiLane launched
Positivity #Farziied
2016
Zorawar Kalra
September
Hospitality Lexis by HospiBuz won the Best Media Award by India.biz
HospiEmpire India Hospitality Conclave and Awards
Hospi
t'u & ,& lyke Hospi Salaam Awards
launched hospitality Lexis (Magazine)
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Inspired by self, supported by industry. Hospi Hospi Empire Empire
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A JOURNEY FROM UNKNOWN TO RENOWNED
Restaurantuer
Anurag Katiyar, head of NRAI’S Mumbai chapter Executive
Director and CEO of deGustibus Hospitality, has an experience of over a quarter of a century in the hospitality industry. His company deGustibus hospitality has brands like Indigo, Indigo Delicatessen, Neel, Tote on the Turf, Moveable Feast, Indigo Burger Project and Dakshin Rasoi under its umbrella. Team Hospi had got a chance to have tete e tete with the dynamic and inspiring personality like Mr. Anurag Katiyar.
“If we want to catapult India into a higher pedestal then tourism is one of the important things we need to look for.The kind of food and the spectrum that India has no other country in the world has it. Now our chefs should look inwards for next round of inspiration. They have looked enough on the world. Look inwards, our food is very huge and unique in terms of variety of foods.” - Anurag Katiyar
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Restaurantuer
Coming from the small town like Hazaribagh, how did you land up in Mumbai and why you have chosen restaurant business? Tough one, when I was in Hazaribagh I did’t even know that there is something like F&B industry. I still remember the year, it all started from 1988, I had a friend and his uncle was a GM of one of the Taj’s property in Hyderabad in those days. His uncle had visited Hazaribagh and I happened to meet him and I was very impressed with that personality because before that I have never seen anybody so impeccably dressed, well-cut suit and I just wanted to be like him. He is the first one from whom I came to know that there is something like hotel management which exists in the world. That’s how I enter the trail, and that time I had no clue that what am I getting into. It was just that I was happy being out of Hazaribagh because I realized the limited opportunities I have in the city but beyond that, I had no clue. I eventually went to the hotel management, I went with the flow but I worked very hard. Somewhere in 1998, It was very clear that I don't want to be part of a hotel. I will rather be a big fry in a small pan than a small fry and in a large pan and I realized that it cannot happen until I move out of the hotel comfort. And that's what happened and I entered the F&B sector. I came to Bombay on Six February 1998 and didn't know anyone in Bombay, so I started working in one of the most elite clubs of India called Bombay gym khana because I realized that's one place where I can get to know lots of people who are important to you when you get into it. And then things started moving, one thing to another and today here we are.
What makes you feel that fine dine is dying and if it is dying, then what is a new concept that has emerged? The world has changed now when you think of dining out, it is no more about,
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dressing up and that elaborate arrangement. Now it is something that You want to chill, you want to eat food in a more casual environment. April 99, when we started Indigo Sometimes I used to say that “if I take the combined net worth of the people in my restaurant, it will be more than the GDP of a few countries. At that time we had the top industrialists, top politicians, top bureaucrats, top sportsmen, and anybody and everybody you can think of they were all there. At that time the concept of fine dining only existed only in five-star hotels, so I realized that it can happen beyond the 5-star hotels more classily and in more dynamic environment Because the hotel has certain restrictions. I remember one incident, one Guest came to and said I'm very hungry, I said our kitchen work was done for the day and but you are my guest so I can arrange a bhuna chicken roll from Bade miyan food then he said, "no problem let's have it together”. A five-star hotel will deny doing that but we were okay with it. So, what I mean to say is the whole concept has changed. People don't want such an elaborate meal unless you're celebrating an occasion. Nowadays people don't mind going out for a cumbersome dinner. I call fine dining a cumbersome now. This generation doesn't need the environment in which they need to be more conscious about their habits. Our generations have done that. I remember my wife telling me in those days "I can’t wear this dress because I wore it last time there" and I said "I wore the same shirt from last six time. It doesn’t matter." That's why I say that there are less and fewer takers for fine dining and the people who are hardcore fine dining fans they are also migrating to casual dining. Indigo was the first place to have a dedicated lounge bar with a 30 feet long bar. It was a happening place, top notches who have visited Mumbai has visited my restaurant. We have hosted presidents, prime ministers, Bollywood, Hollywood and From President Clinton to Prime Minister Cameron, everybody.
If the taste is Seventy percent of it. I would give ambiance about 25 percent and presentation less than that But this doesn't share with the current generation because People today believe that eyes eat first. Everybody wants to click a picture first, but I guess you can be happy about taking a great picture, posting it on Instagram and getting likes but if you did not enjoy that meal, then the chances of you getting back there are very low.
So how important is the ambiance and presentation of the food with the piece?
As you are heading Mumbai
deGustibus has a very diverse range of brands and seems to be expanding and experimenting at a rapid pace. What does your plan on geographical expansion and expansion plan for this financial year? I don't work with long plans; I go with the market flow. We have started as a fine dining restaurant company and we moved into casual dining then I opened up a segment which I described them as an affordable, casual for what it means. Then now we have gotten into QSR because I believe now the value dining segment is where the maximum transaction is happening. Currently, my concentration is a lot on the value dining segment. One thing I surely want to do at some point in time is to have an Asian restaurant in my portfolio.
With the current generation trend changes with no time, how do you make sure that deGustibus moves ahead with the change in every trend? We keep watching the trend. we have lots of young chefs who keep bombarding me with things that I've not heard off. They'll come and say, sir, this is happening. All I tell them is you try whatever you want to try. Honestly, it's not something like rocket science today. We can follow that what is trending on the internet.
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Restaurantuer
chapter of NRAI, please tell us what NRAI planning for the welfare of the restaurant and what is the association is looking forward from the government? In terms of NRAI, w e're looking at larger industry issues rather very localized issues and our issues are with the government authorities. Mumbai is the City which never sleeps. The government has agreed that if you're not serving alcohol you can be able to serve 24/7 in Maharashtra and it's a good beginning. Government is willing to change the things and make it smooth and luxurious for the guests as well as the industry. Maharashtra government is very progressive. So we are essentially trying to work on the idea of the government that we need to create ease of doing business.
What according to you, is the advantages and disadvantages of social media and what impact do you feel it has on the restaurant sale? My opinion on this is very well known. I don't give much credence to social media, but when it comes to feedbacks. I don't know, when was the last time I went to food delivery websites to check what is happening in my restaurants. I believe if my restaurants are so fragile that they will fall apart on a few adverse comments of somebody then I think it deserves to fail. The second thing is how to use social media positively and yes, you can do so many things. It is the cheapest mode of reaching out to the target clientele. So we confuse social media as one big animal, it is not. The idea of a menu is to create choice. Nobody is expected to like everything. I don't like everything that I serve in my restaurant, but there is somebody who's liking it, so we are serving it for them. So if you have not like something, you know what, there's a great thing to do, tell the waiter, you know what I'm not liking it, can I get something else because then you can go back happy. By writing on a social media you are venting out your frustration and nothing happens to you.
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Define each of your brands in one line. Indigo
First fine dining outside the five stars.
Indigo Deli
Comfort food all the time.
Neel
Indian food Redefined.
Moveable feast
One stop catering company for you.
tote on the turf
It is a complex.
Indigo Burger project
Good food at your doorsteps.
Dakshin Rasoi
South Indian food is now PAN Indian.
D:OH It's a neighborhood cafe.
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From Trainee To
Prodigy Chef Of The Nation Chef Satish Arora 24
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Prodigy Chef of the India
Gourmet specialist Satish Arora joined The Taj group in 1966 as a trainee chef. At 26 years old, he turned into youngest-ever executive chef of The Taj Mahal Hotel Mumbai in 1973. At that time, he was the youngest chef in the world to take control over a five-star lodging kitchen. Each time when he served the pioneers or delegates of abroad he always made the nation proud by his hard work and dedication.After having a superb and excellent inning for right around five decades with the Taj group of hotels he finally hung up his apron on March 31, 2016.
How you managed to standardize the food and taste across more than 120 kitchens of The Taj Group of Hotels? 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.
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You have served many politicians in the world, who was the most curious about dishes and its ingredients? 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 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?
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
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Prodigy Chef of the India praise for it to the extent of them asking me if I was from the South of India.
What were you doing when you came to know Taj Mahal was attacked by a group of terrorists? I get emotional and feel choked when I think of that unfortunate day when The Taj was attacked. I live within close proximity to the Taj. On that evening me and my wife went out for our usual evening stroll after dinner and on our way back home we heard some unusual fire cracker like random shots which was very unusual. Within seconds there was panic and chaos around us. By the time we got home I had a call from a colleague that there has been an incidence of shooting at the Taj. The situation snow balled from there on. I can see The Taj from my bed room window and was up all
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night thinking in dismay of my colleagues who would have been on duty that evening. I felt so helpless sitting and watching the dome of my temple on fire. It was a very sad day for the Taj Family.
What is your success mantra?
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.
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Serving Together
Prodigy Chef of the India
Satish Arora, currently playing his second innings at DSI Foods as a culinary director. This time his son Puneet Arora is working with him and taking forward the legacy of exceptional taste and food quality of his father to the next level. Puneet Arora, Director, travel catering business, DSI Foods, started his career from Taj Mahal Hotel Mumbai as a trainee chef in 1998. After going through the training programme in the kitchen he was sent to Europe for cross-exposure of cuisines and worked at the Dorchester Hotel in London. In 2002 Puneet moved to the U.K and joined Curry King Lord Noon as his Executive Chef where he developed convenience ready to eat meal solutions for the high street retailers like Sainsburys & Marks & Spencer till 2008 when he moved to Thailand heading a ready meal manufacturing business producing meal solutions for the global market. From 2016 he is taking care of DSI foods as a Director of the travel catering business.
Satish Arora (left), Punnet Arora (right)
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Leading every precinct of Hospitality 28
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The man who has redefined the culinary scenario of India. His humorous style has made the cooking easy and fun. His remarkable cooking skills make him renowned not only in India but he is well recognized abroad too. He is the proud owner of 3 world class restaurant brands Twist of tadka, the treasury and BB Jaan. He also owns a food ware brand company “Happy”. He is associated with a brand called Sabi Foods in Australia and together they formed a brand called Sabrini that deals with a line of frozen food products. Recently his company tied up with yellow tie hospitality to open up various restaurants chains across at the nation as well as the overseas. “Dhadoom” is the first restaurant of their association. Let's explore the world of hospitality with the Happy Chef of India Chef Harpal Singh Sokhi.
Chef Harpal Singh Sokhi
Photographs by: Vivek Kumar
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What is your take on the Indian cuisine and what are the things or elements, what puts the Indian cuisine so unique? The whole cuisine is the most interesting thing for the chef and it’s so widespread because of all the cultural background that we have, the produce that we have across the country and the eating habits. Food changes every 100 kilometres. It changes simply because of eating habits, produce and cultural changes. These factors make Indian cuisine’s list splendid and prosperous. I don’t see anybody across in the world having such a huge list of varieties. China too has a great list of varieties that are available but still, there is no match for Indian food and it's simply unexplored as of now. I always call Indian food as the Amazon forest which is unexplored in the culinary world. In my initial days as a chef, cuisines that were very popular was probably a butter chicken, naan, dal and would be limited to that. Even now for that matter, when I travel to some other countries where you see Indian food, it is still limited to that. What is your take in the Indian spices or how much are they better from the more varieties as compared to the other areas of the world? Honestly, India has a plethora of spices and some of which are certainly owned by India. As I would say, some of them have come down from the invasions and travel by the international people. In early days when they came, they brought their cuisines and ingredients to our land as the Chinese brought the sour food, somebody bought chillies, somebody brought something else from Persia, some other things came and so throughout there have been many things we were gifted by all these people who landed our nation. There have been very few things that belong to us like pepper, which I would say is our very own thing. Many of the species owned by our country are getting extinct from the list like saffron. Take the example of Asparagus, a wild grass grown across Kashmir is almost next to extinct, it is
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no more visible. List of the herbs which are getting extinct and which are not so much known because of the lack of knowledge. The current scenario is that what is slowly getting popular is becoming visible as Bhut jolokia came visible in only the last 10 years probably. Earlier maybe, they were using it purely as chilly but as food and food technologist put things together all these things are now emerging as the herbs which we never knew much of. So how did the idea of happy chef come to your mind? What was the gap you felt in the cookware that you wanted to bring under this brand? Actually, Happy Chef is the story which comes from the nature of a person, that I am. From my childhood days when I would be amongst my friends, people would look upon me that oh!now Harpal has come in, so there is going to be a lot of fun. That is something that I have lived across happily, the god gifted smile which I have, I always carried most of the time throughout my life. Which actually moved on to hospitality, then moved on to my demonstrations, then it moved on to television. So we thought if that is the case so then why not have happy chef as a line of cookware, to begin with as of now and eventually get into food products. How different is it cooking for your family and cooking in front of the camera or for a hotel or restaurant? In every situation, the scenario is completely different. When you cook in front of the camera, when you cook at home, when you cook internationally, when you cook in a restaurant, when you cook in a hotel, when you cook in any QSR chain, all parameters are different. When I cook in front of the camera my sole focus is on understanding that how easy can I make it for the viewer. This can be the reason why the show ‘Turban Tadka’ becomes the most popular show across the country. So whenever I do things on T.V that time my priority is the audience and their understanding. Once I had been to Agra and I was doing a demonstration in Big Bazaar and in a big food mall area. After
my demonstration I was using cornstarch, for binding, So people came and asked me, what is corn starch? At that particular moment, I was quite amazed and I realized, I am sitting at a food market and in a food store and people are asking me this, It’s something which I must learn that while cooking in front of the audience I need to talk like an amateur not like a professional chef. In my house, it’s little complicated because me and my elder daughter like to experiment and my wife and my younger daughter they don’t like experimenting much as they are very particular. So when I cook I have to give sampling sessions to all of them. So in a due period of time, I have personally realized that when I cook there is a common parameter which probably goes across the family, so you have to cook according to them. Once I am in a restaurant I need to add some uniqueness to the whole procedure. Simple is something which is not very well accepted. You need to add wow factor in dish Chef ’s need to think out of the box always because that’s what brings the difference at a restaurant. In early days when we used to do butter chicken or paneer butter masala, we would simply use to mix paneer in a tomato gravy and serve it in a bowl and garnish it with some cream. Now you need to complicate it by doing chicken in seared half with something smoked top and the smoke lid up on the top. Because of which the chicken is smoked and the gravy comes separately smoked and the gravy is poured in front of the guest on its chicken or the paneer, to make the guest visualizes up and it has to be tastier at the end of the day. When I go abroad, I try to keep things internationally as authentically as possible, it's only the spice that goes up and down. Even that is something which is okay, this has to be like this means this has to be like this. Cooking is actually all different when you do at various levels. Congratulations on your success for Sabrini in Australia, you are one of those premia and well known about the processed Indian food. Why did you choose Australia, rather than the different countries? I used to work for a renowned company www. hospibuz .com
in India. I was endorsing their products and I was also developing products for them and in due course through resources from that company we actually went ahead signing up with a person in Australia. In my first meeting with the owner of the Australian company, I gave him some sample of products. After tasting it he said, “Harpal, this is pretty simple what can we do something which excites me and eventually excite people in Australia”. I replied, “ok, give me one day, I will prepare something great for you”.So in one day, I had experimented around 45 to 50 items for him to taste. It’s been almost 3 years now, we renewed our association and this is the 4th year so every year we keep doing something new. What sort of legal hurdles have you faced in your initial days? What sort of complications you faced. How it was all sorted? Once I moved on from a chef to becoming an entrepreneur chef. I realized that the first step that I need to understand beyond cooking is legal subjects. Many times it happens that passion actually needs to take back seat for some time to understand legalities and all required formalities. When I was pursuing my hotel management then I used to think that why is somebody teaching me a law or why is somebody teaching me accounts when I would be a chef. Now I realized that it was accurate on the part of the curriculum to have these subjects because even though you are a chef and a restaurateur or working for somebody else, you actually need to understand, the legalities. Being a chef and restaurateur. Please tell us about your ventures and what is the expansion plan for the same? In India, we have a chain of restaurants. A chef can’t run away from the restaurant in hospitality because hardcore hospitality for a chef is restauranting. So we have a chain of restaurants and various brands that we have registered for ourselves and we have the treasury which is a multi-cuisine cafe concept that is running up in the 5-star hotel in Jalandhar. Then we have got BB Jaan which is another 5-star speciality sit down and eat. BB Jaan spewww. hospibuz .com
cialises in the Hyderabadi food and Nawabi food and the Royal food from India. We also serve a popular food which actually comes up from my television show, the ‘Turban Tadka’. Whatever popular recipes that I make, one which is loved and made by the people, I pick them up and serve them in a restaurant concept called ‘Twist of tadka’, running up in Amritsar and Bangalore. One of the industry’s leading company Yellow hospitality and I together planning to grow some restaurant brands. We are in the market with a new brand called ‘Dhadoom’, which serves saucy fries and street concept dishes from all around the world. we opened about 14 of them since last November and probably by March we’ll open about another 16 of them and hopefully, we are looking to achieve the target of 100 by 2019 December. How different is it to conceptualize and develop the taste of the brands like ready to cook and gourmet chutneys and brands? I got this opportunity quite a long time early to develop concepts for restaurants and I have a knack of doing it. My travel helps me a lot in this. Meeting with people helps me at the same time. We have a chain of restaurants called Broasters genuine fried chicken. So when I was conceptualizing for that I was told, it’s an international brand then I told them “if you want to establish something and do something out of the box, you have to allow me to do something unique” and they replied “ok we will allow you to do that and we will hear it out from you practically”. At that time I replied them “okay” the new millennial wants Indian food in the western format and your format is completely western, so let’s do something which is absolutely beautiful and Indian at the same time. So we came in a unique way. We serve mutton Rogan josh burger. So the mutton is made into a Pattie and is cooked in the Rogan josh sauce and put inside a burger. The same way we have a palak paneer burger. We have changed the format of naan into a burger. We have been doing all this creative work, even in ‘Dhadoom’.
So you have organized various Indian food festivals at the international level. What response have you received? I have travelled to many countries and organized many Indian food festivals were I served Indian cuisines and every time I received a fabulous response from the audience and the dinner. Then I realized that Indian food is very popular. All around the globe people really want to understand indulge and feel the real India. So what role does a chef play being a brand of a hotel, if we talk about the hotel line? I think if the hotel is evenly centric for that matter, it is a big role. every hotel has to understand this. As of now, I feel, the understanding is little less, but it is opening up, any change still feel there is a gap, but if the chef us used in the right manner and exploited in the right manner and if a hotel makes him a celebrity chef within the hotel itself then,yes,if restaurant is able to do you know, as a celebrity chef,restaurant,why hotels would do it, if it an evenly/family centric hotel. It's big proud enough, to have a celebrity chef working on, with you or in association with you .he brings in that wow factor so the hotel should look upon it and I think they should open up to the idea of using the chef to the maximum. You prefer Ayurveda while cooking a swell. Can you please share a little bit about the ayurvedic cooking? Ayurveda is actually a simple form, of life. Ayurvedic cooking is something which has been there with us for generations and it is about to understand your ingredients and its composition in different cuisines. It clears up the things like, correct and accurate associations of the ingredients to give the cuisine a perfect touch. Ayurveda cooking is about planned food.
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A heaven away from the pandemonium, where tranquility of Nature rules. 32
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Travelodge
Lonavala is the best weekend gateway for Mumbaikars and Puneites. It’s panoramic view of the alluring greenery provides your eyes unique soothing. Situated in the mid of Mumbai and Pune, Lonavala is ideal for trekking, hiking and many more adventureous sports and is a treat for audacious person. Lonavala is among the illustrious hill stations of India and is the neighbour of the popular hill station khandala.
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Travelodge
Places to visit in Lonavala
Lohagad Fort Lion’s Point Bhushi Dam The rock-cut architectural styled hall at Karla Caves Sunil’s Celebrity Wax Museum
Redefining Hospitality
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Basil Chicken Dum Biryani Ingredients: Cooking Oil – 1 kg Cinnamon-2 stick Cardamom Black – 2 Nos Cloves - 4 Nos Bay leaf – 2 Fennel seeds –1 teaspoon Green cardamom – 4 Nos Mace - 2 pinches Onion slice – 2 Cups Garlic paste - 1/2 teaspoon Ginger paste - 1/4 teaspoon Green chilli – 5 Nos Mint leaves - 25 gm Coriander leaves - 25 gm Fresh basil Leaf - 1 bunch Spinach leaf – 5 leafs Thick curd - 1 cup Marinated Chicken - 500 gm Chicken stock - as required Daawat Biryani Basmati Rice - 500 gm Ghee - 2 tablespoon
Chicken Biryani is a delicious savory rice dish that's loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. Chicken and rice is a standard and terrific pairing that has permeated culinary culture around the world. Especially, when yummy chicken got paired with best in class Dawat special biryani basmati rice. Here is signature style Basil Chicken dum Biryani By chef Anver Zaki,Executive Chef,Hotel Evoma.Basil can give mind blowing aroma to any dish if it is used properly. Basil in chicken dum briyani is like enhancing the taste of biryani and giving your taste buds a treat.
Marinate: In order to marinate the chicken, Put curd, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it with spoon and make a mixture in which add chicken and leave it for 30-40 minutes. The process of cooking in dum style enable the aroma and flavor soak into the rice grains, which make every bite delighted. 1. Heat the cooking oil in Heavy bottom Biryani pan. 2. Add the whole garam masalas which will include Black and green cardamom,cinnamon,cloves,baby leaf,fennel seeds and mace. Let the garam masala sizzle and crack. 3. Add the sliced onion and fry for 10-12 minutes or till roast over a medium flame.Now add ginger paste and wait till it got roast. After done with ginger paste, add garlic paste and cook well. 4. Now prepare a green festo paste which will have Green chilli,mint leaves,coriander leaves,Fresh basil Leaf and Spinach leaf in it and add this paste and cook slightly. If you will cook it for long it will evaporate the basil flavor. 5. Add marinated chicken to it with curd and crystal salt. Then cook the chicken partially not full. 6. Add chicken stock water as required. Chicken stock water helps in locking the flavour. 7. Once boil come out add the soaked and drained Daawat Biryani Basmati Rice. 8. Gently mix the rice so that it should not break .Now wait till water level and rice level balance and combine the masala with all over the rice in the pan. Add ghee & fried onion on top and dum for 10 min. Garnish your Basil Chicken dum Biryani with fried cashew nut, fried onion, cherry tomato , olives , crispy fried basil sprigs. Now you can accompany your Basil Chicken dum Biryani with your choice of raita or may be apple ginger raitha.
Chef Anver Zaki
Executive Chef Hotel Evoma, Bangalore
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The name Drunken Monkey is derived in order break the monotony that health brings with their standard ‘face’ of healthier fruits, nuts or veggies. The mascot was designed in order to bring high spirits and activeness - both of which are core motto of the brand. The brand aims to help people stay naturally high. This aim can be achieved only when people will stay healthy, that will keep them active, and eventually they’ll be happy. “People are high when happy, and we want to keep them naturally happy” 36
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A Sip of Beverages
Sportsman who turned into a General of the Monkeys. After acquiring an engineering degree he worked in Australia for a brief time, after which he went to Scotland to get his MBA done. It was during this period that he started taking interest in this lucrative industry. From his initial days only tea and coffee had never attracted Samrat Reddy, founder of Drunken Monkey so he gravitated towards smoothies. In India, smoothies were not that big enough and there was a big market gap. So, these two factors prompted him to venture into this domain. He utilized this gap and established a blooming smoothies business. To launch a chain which only serves smoothies was not that much smooth, as coffee and Tea based chains were already ruling the league. People like to visit cafes and tea bars because there people get free space to discuss everything they want. Idea to make smoothies a new lubricant of the town, came in his mind when he observed that in Australia and U.K there are huge number of cafes serving tea and coffee, but rarely he found any café or outlet solely dedicated to smoothies. After doing vigorously analysis Samrat found that “if smoothies were as readily available as other beverages at cafés where people get space to be the one they want to be then large number of people would take to them as a lifestyle choice,” from here he gave birth to Drunken Monkey.
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Samrat Reddy
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A Sip of Beverages Drunken Monkey is changing the lifestyle choice of the generation by making smoothies easily available. Company has established more than 60 stores across 16 cities in just about two years. Drunken Monkey was founded in December 2015 and operations started in February 2016. Healthy lifestyle has been trending lately, thus up scaling the growth path of the smoothie business in the country. People
getting health conscious is a major boost to the business, but what really helps is the acceptance in people. This is made possible because to people smoothies are not new, people are accustomed to fruits and vegetable since time immemorial “Drunken Monkey is just presenting what people are accustomed to in a new format” There is a huge misconception that taste
and health can’t run parallel. Balancing the taste and health quotient in your product is not rocket science. “Salads are tasty, you just have to look at them that way. While creating menu however one has to be very careful, the combination of ingredients either kills the taste or enhances it. Drunken Monkey test and try with lots of fruits this is how the innovation keeps taking place in Drunken
Getting drunk is new healthy, when it is made up of locally-sourced, natural ingredients and without preservatives.
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A Sip of Beverages monkey. Drunken Monkey was born with a motive to fill in the big market gap which is made due to the absence of large smoothie footfall in the culture. The brand's motive is to get into the mainstream trend that is currently dominated with tea and coffee.
Oddity often opens doors for newer opportunities “What comes with oddity often opens doors for newer opportunities, our brand experienced similar experience - due the testing grounds, not many explore to venture in this area - which makes the competition somewhat less in terms of category. But the major task here is to challenge and overcome what people already love and have accepted. We want to evolve the smoothie trend and eventually want to have market share in doing so.”
Idea of ambience Idea of the Ambience of the café came from the concept that Primarily Monkey wanted to bring back the days of yore, where the social monkeys would interact with each other over a healthy smoothie rather than message or chat using the small idiot box which we carry around. To provide patrons a relaxed café-like ambience, Drunken Monkey bars offers everything one need to unwind themselves. “What Starbucks did to coffee, I want Drunken Monkey to do the same with smoothies. The idea is to break the monotony and make place of a new taste in the minds of people. The odds of acceptance are high as the ‘smoothie’ is not alienated; people know about smoothies and the ingredients it is made up with. So people don’t shy away to taste it or to drink it.”
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170 VARITIES OF SMOOTHIES
time. And it’s not just the quantity, we also have achieved to to maintain the consistency in our products. All this factors, along with some others have helped us achieve what we have gained till date.
Major retail food and beverage chains have stuck to the proven formula of a limited and focused menu. But Samrat wanted to try something different and amazed the customer with wide range of healthy choice,” Drunken monkey has created 170 varieties of smoothies, made from locally-sourced, natural ingredients, without preservatives. The idea is to create a new market and offer a new lifestyle option to people.
‘With Monkey you can hang out in a space where you can work, play board games, strum on a guitar, or just chill over your favorite smoothie and a comic book. The brand is looking forward for expansions to overseas by the end of 2019 and By 2025 the company has targeted to launch 10,000 outlets across India and globe.
From fresh fruit shakes to detox smoothies to protein smoothies, the range of Drunken monkey is wide. The bar even offers a variant which helps people to recover from ‘a night of partying’, Hangover. At Drunken Monkey we are driven by the motto ‘innovation all the time.’ For example, we have 170 smoothies in our menu that ranges from protein, to hydrators to detox smoothies - this feat was achieved because we believe experimenting and innovation can only brings us success. “We don’t stop ourselves by thinking that we have created a masterpiece that is helping us to enhance our sale so now we can rest. No! We are wired to be in constant touch with our innovation part. “I don’t think any of our smoothie show unbalanced taste:health ratio, except for that detox smoothies that are designed to cure the hangovers.”
Winner of the ‘Best Juice Parlour of the Year 2017’ by Restaurant India, “Smoothies are fruits in liquid form and fruits are among the healthiest forms of food. From fresh fruit shakes to Detox smoothies to protein smoothies, there is wide range of beverages to tantalize you.
Brand value and commitment Drunken Monkey is strongly committed to brand, quality and consistency of product. To achieve the targets is challenging, but at the same time engaging - you just have to channelise right energy in the right direction. Our team is dedicatedly moving ahead, overtaking all odds meanwhile bringing out something new all the
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Tired ?
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www.redsirocco.com
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GM’s diary
Turnaround Specialist.
Vincent Ramos
Area Director – IHCL, Goa & General Manager - Taj Exotica Resort & Spa, Goa
During his student life his dream was to be a part of Indian Hotels Company Limited group. With his remarkable team leading and strategy making skill he achieved his dream. Vincent Ramos is currently a part of IHCL family as a Area Director – ICHL, Goa & General Manager - Taj Exotica Resort &Spa, Goa. Ramos joined IHCL in 1999 as part of the pre-opening team in the Food and Beverage sector. Under his leadership and guidance legendary Umaid Bhawan Palace, Jodhpur has received ‘Best Hotel of the World Award’ in 2016. He is known as a turnaround specialist he has vast experience of revitalizing the loss-making hotels.
GRASP AND LEARN MANTRAS OF BEING PERFECTIONIST FROM HIS CONVERSATION WITH OUR TEAM Taj Exotica Resort & Spa, Goa is among the ‘Top 5 Best Resort Hotels in India’at Travel + Leisure’s annual World’s Best Awards 2018 in addition to being voted among the ‘Top 100 Hotels in the World’. The resort has also ranked amongst the ‘25 Best Hotels in India’ as rated by TripAdvisor. You have taken this property to a new height with your majestic leadership. What is your success mantra? Taj Exotica Resort & Spa Goa is one of the promising luxury resorts situated on the south-west coastline of Goa, overlooking the Arabian Sea. We are all about care and services and we always strive to be better than the best in terms of superior hospitality. The Indian Hotels Company Limited believes in Tajness, which promises to offer sincere care. It is this Tajness mantra that exemplifies www. hospibuz .com
nobility, sincere care, homage to the local culture, pioneering spirit, authenticity and creating sensorial journeys which have helped me take this hotel to greater heights. A good leader is one also who re-imagines, restructures and re-engineers every circumstance to break the monotony and create the extraordinary. You are well known to turnaround ‘loss-making hotels’. What are the fundamental elements one should always keep in mind in the time of crisis and when the business is going low? In my opinion, there are three fundamental elements in times of crisis. First entails being honest and open about the situation despite the severity, second is having robust counter plans in place with well-defined objectives and third is being
an effective communicator to all stakeholders with timely and regular updates. A crisis that is not managed well can wipe out decades of hard work and company value in a matter of hours. A well-managed crisis confirms that your company has the processes and procedures in place to address almost any issue that may develop. What is most important is that you create the crisis management plan when everything is running smoothly and everyone involved can think clearly. By planning in advance, all the parties will have time to seriously think about the ideal ways to manage different types of crises. Under your leadership, the legendary Umaid Bhawan Palace, Jodhpur had won the prestigious ‘Best Hotel of the World Award’ in 2016. The hospitality industry is a huge industry where everyone is F E B RUA RY 2 0 1 9 | HOSPITALITY LEXIS
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GM’s diary serving hospitality. What is the major difference between hospitality and remarkable hospitality?
special section for kids to make their stay remarkable. Can you please share more about Kid@Taj?
Remarkable Hospitality is all about outstanding service. A truly remarkable hospitality experience involves service which should feel good to the eye, soul and must be welcoming and comfortable; otherwise, it is not hospitality. The dictionary definition of hospitality, after all, is ‘the act of being friendly and welcoming to guests and visitors’. Remarkable Hospitality, therefore, means embracing a lot more, such as an afternoon tea, a walk in the park at noon, time with friends and family, a musical show, meditation in the morning. What consumers are searching for from the best hospitality experience is often determined by how they feel their time will be best spent. This is the main difference between hospitality and remarkable hospitality.
‘Kids@Taj’ is specially designed for the guests of tomorrow. It is all about pampering our young guests with tailor-made experiences. At Taj Exotica Resort & Spa, Goa, we provide a range of specially curated activities that encourage the creativity of young minds and enhance their holiday experience. Kids@Taj is a colorful indoor and outdoor kid’s friendly play area which is artistically designed for kids of all ages. The kids are kept engaged in various fun activities comprising of best out of waste, nature walks, board games, video games on the PlayStation console, foosball table, carom, fish feeding, dance classes, movie shows and many more. There is also a toddler area designed specifically for the infants and a huge outdoor sand-pit area which has a playhouse, slides, swings and a treehouse. The entire area is under completely trained supervision during all operational hours and kids below the age of three years are mandated to be accompanied by their guardians. Having such a huge plethora of entertainment for the kids, makes them fall in love with the resort and have them constantly craving for more.
ICHL Group/TATA Group is known for its ethics and values. How it helped you to grow personally as an individual? As part of IHCL, I had the opportunity to grow and lead many hotels and came back a full circle to lead the IHCL hotels in Goa as the Area Director – IHCL, Goa and General Manager - Taj Exotica Resort & Spa, Goa, whilst my last assignment was at the coveted Umaid Bhawan Palace, Jodhpur. I think what helped me to grow personally as an individual was the significant role of fundamental learning (education). Being successful in the Hospitality industry is having the knowledge, as it is of utmost importance and it is one’s passion for the industry and subject that determines success. My passion for knowledge was an offshoot of the IHCL value of attaining ‘excellence’ in all my endeavors. Passion for excellence made me hungry for knowledge and knowledge is what gives you power and skill that makes you desired. Both knowledge and skill must be owned and continuously worked on to stay ahead of the dynamic world of hospitality we face today. Taj Exotica Resort & Spa, Goa has a
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The Spa industry in Indian hotel has seen phenomenal growth in recent years. What various treatments, massages and therapies Jiva Spa at Taj Exotica Resort and Spa, Goa give to their guests? Any unique or exclusive therapy provided by your hotel which is not available at any other spa.
all ages. The therapies that are exclusive at our resort are ‘Ventoz’ which is an Indian cupping treatment for back ailments while ‘Dinacharya’ is an exclusive Ayurvedic treatment which detoxifies all the sense organs in the body. Awarded the unsung hero of the hospitality industry and the most admired General Manager of the decade, Any incident, which made you feel proud to be a part of the Hospitality Industry? It is a proud moment, I believe, it is a great responsibility to be a flag bearer of the Indian Hospitality and a matter of great pride to serve under the umbrella of Tata Group and IHCL. Every moment spent creating unforgettable, unique and memorable experiences for our guests and to see the joy and amazement in their eyes and smiles is a moment that makes me feel proud to be part of the hospitality industry. Unique & itself means something appealing and remarkable. So what unique is there in your Unique dining to make the evening of the diner more alluring and memorable? Our unique dining experiences comprise of the Chef ’s specially curated offerings, personalized to each guest. The exclusive dining experience is private only to the dinner showcasing the best of our services in a picturesque backdrop specially created for a memorable evening. We pride in customizing the experiences for our guests. We are after all in the business of creating wonderful, unforgettable memories of a lifetime.
IHCL’s award-winning Indian and all-natural Spa is a blend of the age-old Indian healing techniques with the finest natural ingredients. Inspired by our heritage of healing traditions, Ayurveda, Yoga and meaningful rituals, our offerings of signature experiences deliver holistic wellness. At Taj Exotica Resort & Spa, Goa, we have a healthy mix of Aromatherapy and Ayurveda treatments comprising of signature couple experiences for guests of www. hospibuz .com
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Serving the society
“Social work helps in inheriting values in students�
What inspired you to start something like "Devaahaaram"? My elders used to say " there is nothing more saintly than feeding an individual". Providing food to the needy is like directly serving to humanity and serving to humanity is serving to god. Like every morning one day I had visited Church for prayer, I noticed that there is the long queue outside the nearby hospital. There is one play ground where Doctors play in the morning, I had a word with them and asked many casual questions regarding the people in the queue, who are they? Why they are standing in the queue? Then I came to know that people in the queue are the outdoor patients, who come here for the treatment. Treatment charges are minimal, so patients from across the
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state come here and to avoid rush they get lined up here from the night And they are not that financially privileged. At that particular moment, Idea struck in my mind that being a part of one of the leading educational institute, which has the strength of more than 4500 students, we can provide food to those patients. So this is how we have started "Devaahaaram". People not only from our school is supporting this initiative but also all the well wishers and people who are associated with us, they are also contributing to this initiative.
you have taken before foods distribution?
How you manage to prepare this huge amount of food and how you get it delivered?
There are few more initiatives which are operated in AIIMS. Cooks from Sikh community, they prepare and serve the food to the needy people in AIIMS. As we distribute foods in the morning time, they serve in lunch or dinner time. One more organization is there who runs this type of initiative named as "Karunadham".
We have one huge kitchen and a cook who prepares the food. Staff and students of the college give their full support in food preparation as well as distribution. Students have shown immense interest in this initiative as every morning from different parts of the city they gather at the kitchen area, and we don't provide any transport facility they come with their own convenience and from there we take the food to the delivery point. This is the part of social entrepreneurship as well as out of the box learning. UGC is also focused on out of the classroom learning apart from classroom learning. This type of work helps in inheriting values in students. Is there any special permission which
No permission has been taken yet as we don't distribute foods inside the AIIMS premises but we had a word with AIIMS official and applied for the permission, which is expected to be get approved very soon. "Devaahaaram" is the first initiative in its kind in Bhopal or there are any other initiatives too, which has initiated by you?
"Devaahaaram" has everything that is required to operate it smoothly and it is getting a good amount of fund also. Are there any other initiatives which are working on the same issue and are being supported by the people? This is the starting phase of our initiative. We are focusing on more So that we can reach to maximum numbers of the people whom we can provide aid. We are planning to increase our food delivery frequency and start delivering two times a day, Morning and afternoon.
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Serving the Society Any Major challenges you have faced in the initial starting days of "Devaahaaram" or any hurdles which came to your way before starting this initiative? To start anything is easy but sustainability is the main challenge. Indian culture is well known for hospitality and feeding someone is hospitality too. In India, most of the people get ready to feed the needy but due to lack of channel, they are not able to reach the exact place. "Devaahaaram" will become that channel and let them serve the society. Devaaharahm uses available resources very precisely. Any message that you want to convey to the hospitality industry regarding using their resources for the good causes. Hospitality lexis will feel honored if through this interview it can convey any message to the industry so that they can support this initiative. Every industry performs Corporate social responsibility activities, in which they serve the society and support the good causes. This will also come under the CSR activities. If anyone from the industry wants to get connected with Devaahaaram, they are cordially invited to support this initiative.
If you can’t feed a hundred people, then feed just one.� Mother Teresa
What dish do you serve to the people and at present, what amount of food you serve daily? Currently, we are serving to around 200-250 people daily. We serve Poha and Upma alternatively. In the future, we are trying to increase the number of people we are serving and with more variations in our menu. Any expansion plan in near future Or any plan to form any dedicated team for "Devaaaharam"? I want that maximum number of staff and students get involved in this good cause because there are a lot of things which they can learn while serving society. This type of experience helps a lot in the long run.
Dr. Fr. John P. J. Principal, BSSS
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Galvanizing the women of Indian hospitality. Laxmi Todiwan Employing her passion for the betterment and empowerment of the society. Laxmi Todiwan, name in Indian hospitality which is praised by everyone without exception in the industry for initiative taken by her for the betterment and development of women in hospitality industry. Laxmi Todiwan is an alumnus of IHM Mumbai 1997 batch, a Hospitality professional, an educationist, counselor, corporate trainer, coach, show host and a blogger. Learning and Development is close to her heart and she associates herself with Skill training projects of the government. She has worked on projects by Tourism and Hospitality Skill Council, Godrej, SBI, CII, American Hotels and Lodging Educational Institute and the Indian Navy and various others. She started her career with the Taj group of hotels and as she is always wanted to be in the hospitality education, learning and development she moved to her alma matter IHM,Mumbai. Currently, she is working with Apeejay Institute of Hospitality, the learning centre of the Park Hotels. She has founded Indian Women in Hospitality, which is a support group and a platform to be used for ideating, knowledge & experience sharing, collaborating and mentoring.
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www. hospibuz .com
Indian Women in Hospitality
What's the reason behind creating a website like Indian women in Hospitality? I became a blogger because of my passion and interest in writing. I use to write for the various publications, newspapers, portals, magazines and various journals related to the hospitality industry. I also counsel students and aspirants of the hospitality industry. During the counseling sessions, I met many parents who were concerned about the safety of their children joining the hospitality industry; especially guardians of girls who wanted to pursue the course and make their careers in the industry. I found it surprising, it was very weird for me as we are in 2018, where the whole world is talking about rocket science, people are discussing virtual reality and on the same hand, this too exists in our society. I graduated in hotel management in 1997 from IHM Mumbai, that time this type of questions were common. But in this era, it’s difficult for me to digest the same concerns. Then I took a firm determination that being a part of the industry and being an educationist as well as a responsible citizen of the nation – it was my duty to illuminate the darkness with the power of knowledge, if you may say so. With this determination, I created a facebook page called the Indian Women in Hospitality (IWH) with the idea of getting good topics to write on. I was surprised with the response I got on the page. There are more than 400 female professionals of Indian hospitality industry, from General Managers to CEOs to HR and Sales heads of the various hospitality organizations. Then I realized that I had to do something bigger; for the kind of profiles that were there. Then the idea of a website came to my mind and this is how IWH was born. I had to take approval from my organization, I am thankful to our Chairperson Ms. Priya Paul, MD Mr. Vijay Dewan, VP HR Ms. Sujata Guin, my principal Mr. GM Bhuvan to support me. It was an absolute delight to receive appreciation from Ms. Paul telling me that she was very happy that I had created a platform like IWH. In fact I have even her story on the website. It was one of the most empowering moments for me; it was www. hospibuz .com
my chance to give back to the fraternity.
Is the hospitality industry a safer workplace for women? Absolutely, because this is the industry which never sleeps, runs 24/7 so there is no day and night in the hospitality industry. I remember when I was interning at the Taj Mahal Palace, Mumbai, if our shift got over in the later evening, we used to get a home drop facility. The hotel industry is a place where the environment is absolutely safe. The hospitality sector is safe for everyone; whether a guest or the staff. I have worked with various organizations and witnessed the same everywhere. Women get home drops if the shifts get over late evening; say after 10 pm.
You have started your career with the Taj group which is globally known for its ethics and values. Please share your experience with the Taj group and about their strong ethics and values? Tata group has very strong ethics and values. All values which are associated with one’s nature of caring, warmth, nurturing etc I inherited them from my first organization the Taj. I have experienced the values and ethics of the group while working there, Because of this; you will find many dignities of the industry having a longterm career with the Taj group. I moved from Taj just because I always wanted to be in the hospitality education, learning and development that led me joining IHM, Mumbai, which is my alma mater. And this is my third job with the Apeejay Institute of Hospitality, the learning centre of the Park Hotels and which again has extremely strong ethics and an environment for great learning and innovation. I always chose the organizations I worked with rather than the position and I have loved my journey so far.
Don't you think that not only education is enough to remove the ill factors from society? Education with correct value should
be there?
Laxmi Todiwan
Exactly, education with the right values is very important because anything without that can never be appropriate. Values and ethics is the essence of everything. One starts learning them from the home itself. What you see, what you hear is what you imbibe and that becomes a part of your personality. One should always know how to use the knowledge in the right direction. Cultural values and ethics are like the steering in one's life. Right one will lead you to wisdom whereas the other will take you to destruction.
Me too movement is very much trending these days. Do you think that because of social media women are getting empowered? Social media is providing or acting as an outlet to people to express themselves, to come forward and share what they went through. It could be a Man or woman. What I think is that we cannot equate two individuals. Different people have different natures and personalities; some are extroverts whereas some introverts. You can't keep two people in the same box. Just because of a few individuals you can't blame everyone or the system. Everything has its benefits and the demerits; it’s solely on the user how to use it. To me ‘Me too’ applies to an individual – can be either a man or a woman. If you are wondering why people kept quiet all the while and are speaking up now; it could be because they never had the outlet or the platform to express themselves. Social media spreads awareness but at the same time it passes judgements too. So, it should be taken with a pinch of salt. F E B RUA RY 2 0 1 9 | HOSPITALITY LEXIS
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Brain behind the Celebrations Catering & Event Limited (CCEL)
“Hard work and in – depth knowledge of the food industry is the key to my success. I am passionate about food and this is what I am committed to!” 50
HOSPITALITY LEXIS | F E B RUA RY 2019
Mr. Gurmeet Singh GM - Operations at Brigade Hospitality Services Limited
www. hospibuz .com
Brainchild Behind CCEL Gurmeet joined Brigade Group in 2003 and he has been the backbone of operations at Brigade Hospitality Services Limited. Singh took the F&B operations to the next level by scaling the operations to large scale outdoor and industrial catering. Mr Singh is responsible for getting Celebrations Catering and Events (CCEL) the recognition and a brand name to reckon with, in the business of industrial catering. Celebrations Catering and Events (CCEL) was started in 2013, operating from the World Trade Center. Under Gurmeet’s guidance, CCEL bagged the very first contract with Microsoft to serve at their cafeteria. From then on CCEL has grown leaps and bounds, serving breakfast, lunches and dinners at Coke, ABB, Unilever, Capgemini and Amazon India, to name a few, apart from WTC cafeteria. Gurmeet Singh comes with over 27 years of working in hospitality industry with 20 years in managerial positions across the hospitality industry. During this period, he has worked with the best brands in India such as Taj, Jaypee, Quality Inns India and Royal Orchid before joining the Brigade Hospitality Services Ltd. He started his career with Taj View, Agra in January 1990.
You are the brainchild behind Celebrations Catering & Event (CCEL), new vertical of Brigade Hospitality Services Ltd.? How did you strategize to enter the market? What made you think that BHSL should enter into catering? India is a country of numerous festivals and ceremonies. There are also many social gatherings, both personal and professional. And so, with every possible social gathering, it is inevitable for someone to host them. The catering industry in the country is finally extending its reach beyond marriages; corporate cafeteria is another growing business with very few players in this area. www. hospibuz .com
Having BHSL as a strong back up with its kitchens in strategic locations, I thought time was right for us to get into the big game of catering. What problems did you overcome to accomplish in the areas of Outdoor Catering, Industrial Catering, and Event Management? How is outdoor catering different from that of serving food and beverages in the hotel industry? Serving food on outdoor locations is very demanding. Proper Management is main challenge faced during outdoor catering because Management is at the top of the food chain within any business. Planning is the key! One needs to plan really well to ensure everything goes according to the plan since you do not have the comfort of having a cold room or a store for any last minute requirement while catering for outdoor events. While outdoor catering many a times duty hours also get increased because of various reasons. Preparing accurate amount of food is the obstacles as one should not be in a condition where there is food shortage and even access of food wastage. In most restaurants the food is prepared in last minute, meaning the food is ordered and that is conveyed to the kitchen that prepares it. While most of the items are prepared ahead of time and the dish is put together and presented when order is placed. There is no wastage when this process is followed. As against that for outdoor catering events the food is fully cooked and assembles at site. Thus, generally quantities of food cooked is more than the estimated average consumption per head, to avoid shortfall and hence most of the times food is wasted. What was your reaction when you received the CCEL contract from World Trade Centre cafeteria? This was a prestigious contract as this is also the head quarter of my parent company BEL. Apart from this we have well known MNCs having their offices at World Trade Centre, I needed a plan that was foolproof.
What were the key strategies you made to provide outstanding services? Commitment: Catering is hard work. Every event is unique with a different location, client and menu. One must have passion for adopting a client’s vision and turning it into a great event. Organization: Catering industry in most cases lacks organization. The absence of organization creates a huge time strain and causes simple tasks to take up unnecessary amount of time. Getting the right people and a cohesive team is of utmost importance. Analytics: Numbers and data drive our business decisions. The only way to truly ensure this is by knowing the numbers, by using the available data on a day-to-day basis. We used these metrics and looked for ways to correlate results to numbers. By having actual numbers to back up business strategies, we were confident of the outcome. What is the key element that has to be considered while making the menu for outdoor catering? When curating the menu, we definitely focus on the available space, infrastructure, and distance, commute time, feasibility of getting raw materials in case of emergency, time of the year, the outdoor conditions all of which could affect what guests would like to eat. In your opinion, how much business growth will India see in the current and upcoming FY in areas Outdoor Catering, Industrial Catering, and Event Management? How many summits, seminars, talk shows or events like TED talks, etc. contribute to sales? Estimated size of this industry in India is Rs 25,000-30,000cr and having annual growth of 25-30 per cent. According to FICCI, India has been consistently growing at the annual growth rate of 25-30% irrespective of the economic crisis. Hence, the decision to enter catering business.
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DUVET COVERS Double & Single bed duvet cover is available in 210 tc, 300 tc & 400 tc self strip materials
HOTEL BED RUNNERS Hotel single & double bed runner with cousin covers
BED SHEETS King, Double & single bed sheet available in self strip 210 tc , 300 tc & 400 tc
SINGLE & DOUBLE BED DUVET we have 250 gsm & 300 gsm with micro uper lear recron fiber duvet.
TOWELS Towels are avilable in 550 gsm, 600 gsm & 700 gsm
Contact : 9699299673 52
E mail : shantitextile31@gmail.com
HOSPITALITY LEXIS | F E B RUA RY 2019
Address: 23 ram galley pankaj market m.j market cross line Mumbai-400068 Maharashtra India www. hospibuz .com
Low Retention Rate in the Industry
The low retention rate in the Indian Hospitality Industry The Economy in India is at the growing stage. The hospitality industry is one of the biggest industry of the nation. In the present era, the Indian hospitality industry is facing low retention rate just because of improper HR policies. Only 40% of Indian hotels are practicing satisfactory HR policies. At the same time, other industries are offering much more attractive packages to the workers with proper HR policies. Importance of customer service industry is constantly growing so it is necessary that Indian hotels should find the loophole and try to figure it out with proper HR policies. According to the studies, Indian hotels lose almost half of its employees every year and this is almost three times the amount of employees that is lost by other
sectors. Now, it is very important for the hospitality industry to attract the right kind of employees, the one who have commitment and loyalty towards the establishment and have valuable skills. The industry should make sure that they are doing everything within their ability to enhance the employee's skill set to retain them. The Indian hotels absolutely need to more flexible working hours better pay and good work culture. In India, the official weekly hours of the workers are 48 hours and no worker should be asked for more than 9 hours a day, however, many Indian hotels don’t follow this. Indian hotel staff always requires to work in additional hours.The industry should design more sophisticated and flexible shift scheduled
Rohit Kumar Dwivedi
Lecturer M.P. State Institute of Hospitality, Travel & Tourism Studies.
to allow the employees working for a different shift which is definitely going to lead less employee turnover and more satisfaction. Hotel industry demands dynamic candidates who should possess good communication inter-person skills and should have excellent technical knowledge but offer a starting salary of 7000-8000 per month and income cases less than that which is not justified where unskilled labor under MNRGAS gets Rs 250 a day and hotel industry is paying to skilled staff. The employee of the hotel industry doesn’t have appropriate time for social life just because of most of the time is consumed in operations hours. Food craft institutes which are failing all the skill development programs launch by the center state government to fulfill the demand of staff crises in hotel industries and it is also seen that downfall in the admission of good innovative and talented students in the field of hotel management.
Industry
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Turnover
Hospitality
29.3%
Financial
17.2%
Health Care
16.8%
Services
15.2%
All Industry
15.1%
Manufacturing
13.3%
Utilities
7.2%
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Chef soaring high at TajSATS Chef Altamsh Patel
Chef Altamsh Patel also known as “On Board Chef ” is a well-known person. He is a Chef at TajSATS Mumbai. After completing his education he did his internship with Taj. he has worked under the guidance of well known Chef Satish Arora. After observing Altamsh’s eagerness and his passion for food Chef Satish decided to put him into Japanese Kitchen. Chef Altamsh has judged many culinary competitions and has also conducted a Japanese and Thai cuisine session at Amul Master Chef India season-5. He is a member of Western India culinary association, Indian Federation of Culinary Association and World Association of Chef Society. Chef Altamsh talks about his work at TajSTAS. He says that they prepare food after ensuring that the food is delectable and has a high standard of hygiene. Food safety and quality is their major concern. At TajSTAS they ensure that they serve a variety of cuisine as per the request of the
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airlines. They prefer seasonal availability. He says “Our food can evoke a joyful memory, trigger a new sense of discovery and conjure the comforts of home while flying.”
dishes and believes that traveling plays an important role in his culinary life at Taj SATS. he says “Upgradation of skills, training, and technology is a constant and consistent requirement in a chefs' career.”
They toil hard top justify their brand name. They give a variety of flavors and nutrition keeping in mind the food safety and uncompromised quality. He believes that people eat first with their eyes and so the appearance and contrast of colors is something which they need to pay high attention. Another thing which they keep in mind is that when people fly they are away from their home but still they expect the food to taste like five-star cooked and so they incorporate their dish accordingly to create wonders.
His signature dish is Newzealand Lamb Cutlet with Hazelnut-herb crust, pan seared saffron Panisse and Bouquetiere of exotic vegetables with a dash of rosemary Juice. When asked about his success mantra he says “Immense faith in God, being humble, being proud of your roots, and working with passion and dedication is his success mantra.”
Chef Altamsh’s dishes are presented in many domestic and international airlines and this is something which makes him happy. He keeps experimenting with his
“Be positive and leave rest to the Almighty God. Respect your Chef jacket.”
-Chef Altamsh Patel. www. hospibuz .com
We can Install Just Any Kind of Flooring, Cladding & Decking
Address:
21 Ring Road Lajpat Nagar, New Delhi, India. www. hospibuz .com
Phone:
+91-7827657522 E-mail:
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Entrepreneurial Streak
Aparna Andrews Founder Biryani Blues
One of the most easily recognisable names in the Delhi food circles, Aparna Andrews started her professional career back in 2004 in the financial services sector. A graduate from NMIMS, Aparna had successful stints at CITI Finance and GE Money before deciding to leverage her enterprise and management skill-set to float her own venture, the Biryani Blues in 2012. Currently the Founding Partner/CEO of the aforesaid venture, Aparna has held leadership profiles in finance, recruitment, business operations, supply chain management and information technology with her current and past firms. Her versatility and business acumen are best embodied in the success and meteoric rise of Biryani Blues. While the western fast food options in the Quick Service Restaurant market were gaining prominence, she was quick to observe that Indian cuisine was Absent from the segment. Her desire to give Hyderabadi cuisine a national platform coupled with the versatility of biryani and the increasing demand for Indian fast food led to the conceptualization of the first Biryani
Blues outlet. Over the past decade, Aparna’s vision of producing a scalable quality product for the masses, along with her path-breaking innovations in operational efficiency have culminated into a brand which has a presence in 2 geographies and 27 physical outlets, with a loyal consumer base of 350,000 unique individuals. Aparna also managed to pioneer the perfect marketing blueprint for other industry players to follow in a marketplace like urban India, where online brand promotion and sales co-exist with the traditional offline consumption patterns. Today, her company remains a benchmark for the competition in terms of community engagement, product innovation and brand management. Aparna is emblematic of the Indian QSR growth story and has almost singlehandedly created a mass market for her hitherto niche offering. She has received pretty much every accolade and recognition in the F&B industry for her contribution to revolutionize and proliferate the multi-million dollar biryani segment.
A philanthrope who has constantly leveraged her business’ popularity to drive social causes, Ms. Andrews is a role model for every Indian woman with an entrepreneurial streak within. 56
HOSPITALITY LEXIS | F E B RUA RY 2019
www. hospibuz .com
Got Something to Showcase ?
Contact hello@hospibuz.com Mob.No. - +91 -9713831916
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HospiLane enables one to specify their requirements, to which suppliers listed with the portal respond. The requests can be for ACs, kitchen equipment, furniture and fixtures, housekeeping material, cutlery, security equipment, and food beverages to even a singer in the lobby! Working on a subscription-based model, HospiLane allows suppliers to advertise free for the first three months.
What Industry says about us?
Then they can choose from various paid options. Besides, HospiLane offers advice on the latest trends in the industry for a fee; it also runs a blog, Hospibuz. Komal insists her company is not an e-commerce venture and does not work on commissions.
HospiLane is India’s first marketplace for the Hospitality industry. It is a one-stop solution for the hotel industry, connecting the suppliers and dealers who cater to the hotel industry. Hotel Industry Buyers typically gain access to a wider marketplace, diverse portfolios of quality products.
Hurry !! Be a Happy Customer
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www. hospibuz .com
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
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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 of your office/home.
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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
HOSPITALITY LEXIS | F E B RUA RY 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 www. hospibuz .com
Glimpse of the Event India Hospitality Conclave HospiBuz and Hospitality Lexis had successfully conducted “Indian Hospitality conclave� , 3 days event at NESCO, Mumbai. This event was the collaboration with the Hospitality + Food & Beverage pro Expo (Trinity Group) and was held on 18th December to 20th December 2018. Mehttab Siddiqui, CEO, GHV group of hotels and Balbir Hora, owner Hotel The Residency were at the event as the guest of honor. The conclave was attended by the more than 400+ professionals of Hospitality Industry. In this conclave, there was 3 session per day on various topics discussed by the pioneers and the leaders of the industry. All the treasured panelists were honored with the trophies by Joseph Dias, Chairman of Trinity Group. On the closing ceremony Subhas Desai, Minister for Industries and Mining Government of Maharashtra and Chef Harpal Singh Sokhi were the chief guest.
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AJF Manufacturing Name:- Adrian Fonseca Mob No. +91 70571 88669 Deals in Paper Plate, Tissue Paper, Napkins
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www. hospibuz .com
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Contact details:
Kunal Khandelwal +91-9773493714 66
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Billing address & postal address: Guest & hospitality world 8,loha bhavan, carnac bunder, p. d"mello road, Landmark HP petrol pump, mumbai:400009 www. hospibuz .com
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Hoteliers, Chefs, Restaurantuers, Sommeliers
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Others
Altamsh Patel Mehttab Siddiqui Sohrab Sitaram Sunil Kuttan Samrat Reddy Laxmi Todiwan Zoravar kalra Riyaaz Amlani Ashish bhasin Karan Tanna Rohit Malhotra Chef Sanjay Thakur Shrey Aggarwal Saransh Goila Shipra Khanna Ritu Dalmia Pooja Dhingra Priyadarshani Dey Tarun Bhasin Alok Pandey Mr. Pankaj Mathur Deep kalra Ankur Chawla Shri Deepak Kumar Sonal Holland Dildeep Kalra Nita mehta Sumit kumar Pankaj Saxsena Altamsh Patel Mehttab Siddiqui Sohrab Sitaram Sunil Kuttan Samrat Reddy Laxmi Todiwan Zoravar kalra Riyaaz Amlani Ashish bhasin Karan Tanna Rohit Malhotra Chef Sanjay Thakur Shrey Aggarwal Saransh Goila Shipra Khanna Ritu Dalmia Pooja Dhingra Priyadarshani Dey Tarun Bhasin Alok Pandey Mr. Pankaj Mathur Deep kalra Ankur Chawla Shri Deepak Kumar Sonal Holland Dildeep Kalra Nita mehta Sumit kumar
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FIRST YEAR Anniversary
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