Chairperson’s Note HOSPI
Chairperson’s Note
I am delighted to dedicate the December issue of Hospitality Lexis to Indian Hotels Company Limited, which is turning A blend of ethnicity, 115 years young this December. A group which is built culture, with a on the legacy. Their ethics and and valuesvalues are reflected in their sprinkle of tourism what services. My personal experience with Taj isisvery we time conclude astonishing. Every one visitsenlightening their property, a phenomenal level of hospitality is experienced. Atithi Devo Bhava is clearly visible in their actions. Experience with “Preserving the culture in a London's Taj and Taj exotica resort & Spa, Goa is among the diversified yet unified manner” best hospitality experience I have ever had.Few of the suites in Taj London are designed in Bollywood look, by famous fashion designer Sabyasachi Mukherjee, From welcoming the guest to providing a wholesome experience which illustrates the strong connection is reflection of Indian culture and this is what Indian hospitality is all of the group with our nation.
“
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about. Indian hospitality is the soul of travel and tourism with culture & heritage being the true essence. Atithi Devo Bhava in the Indian hospitality depicts moral justification of what a guest means. Staying con- - Rekha Hora nected with our roots is significant, so as preserving the authenticity of IndiChairperson an cuisine and gastronomy. As a proud Indian, we find our culture full of diversified attributes, which are also reflected in our tourism and delicacies that we offer. The initiatives and practices the Modi 2.0 government is planning to implement are far more helpful for the Indian tourism industry. It focuses on being eco-friendly and sustainable, where they amusingly incorporate Ayurveda and Sattvik food to provide an enriching experience that is responsible for nature is a commendable gesture to serve. The authenticity of Indian values and culture lies in the unification of diversified traditional values and yet representing as one nation which stands together is soothing.
a r o H a h k e R
“Keep serving the nation and all the very best for future endeavors.”
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A Print Luxury CMO Note
Rich Culture Rich You
C
ulture is something you can be benefitted from, in every field. In the present era, many artists and professionals are well known across the globe because of their command over the cultural knowledge. If we look at it from another angle then it also helps in showcasing and uplifting the culture at the global level. Today, people from other countries are arriving in India just to explore our rich culture. In present time, marketing professionals should skill themselves concerning a variety of cultures so that they can easily enter the market with various approaches. India, a country with diversity also has a market with diversified customers. The more you go closer to different culture the more you come closer to your customers. Keeping this fact in mind the Hospitality and Tourism Industry is upgrading the entire infrastructure and workforce to provide the originality of various cultures to the guests.
From the house of
Mentor & Advisory Balbir Hora Legal & Marketing Head Nikita Hora Planning & Strategy Siddharth Singh Content Writer Jamila Dawoodi Chavi Sehgal Web Handle Trapti Rai Mamta Sahu Sunita Sen Photo Credit for Cover Story : Ritwik Yadav
Nikita Hora
Legal & Marketing Head HospiEmpire
Disclamer: The publishers regret that they cannot accept liability for errors and omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for reader’s particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of the fair review. IN CASE OF ANY JURISDICTION WILL BE AT BHOPAL ONLY.
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Served by Editor Please send your letters and feedback by e-mail to : editor@hospitalitylexis.com We are happy waiting!
Chairperson Rekha Hora CEO & Editor Komal Hora Art Director & Senior Designer Shubham Singh Associate Art Director & Designer Sarvesh Dubey Public Relation & Marketing Udit Paradkar Distribution Usha Salve
Owned, Printed & Published by Komal Hora from E1-188, Arera Colony, Bhopal -462016(M.P.). Printed at Super Printers and Plastic Works, Plot No. 22, Nadeem Press Premises, Press Complex, Zone-1, MP Nagar, Bhopal -462023(M.P.). Editor – Komal Hora www.hospibuz.com, www.hospitalitylexis.com, hello@hospibuz.com, editor@hospitalitylexis.com Mob.No. - +91 -9713831916 Tel. No. – 0755-4933916
Leaders connected with Roots
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ndia is blessed with 5000 years of authentic culture and heritage. It is our duty to intact the blessings we have received from our ancestors. Recently we have celebrated the 144th birth anniversary of the Iron Man of India, Sardar Vallabhbhai Patel, the man who defined the power of unity, wisdom, and determination. Increasing count of the tourists visiting the grand Statue of Unity is the best example to showcase the power of Indian culture and vision. India has always emphasized on unity while celebrating the beauty of diversity. Special thanks and gratitude to Honourable Minister of Tourism and Culture Shri. Prahlad Singh Patel for taking out time and gracing Hospitality Lexis with his wisdom. His vision for young India is really motivating. Interaction with him was a part of my intellectual growth to understand the vision for travel and toursim sector, with immense pleasure I share the same with our readers. Indian Hospitality Industry has the privilege to authenticate their unique and exceptional hospitality through various cultures. In India, if one has multiple properties at various parts of the country then they can serve unique and different hospitality as each of them is enriched with the authentic culture of that particular region. In this issue of Hospitality Lexis, pioneers of the industry have shared insights about how the industry is uplifting the Indian Culture and Heritage on the global palate through their exceptional hospitality. NRAI's President, Mr. Anurag Katriar also mentioned that diversity in the culutre creates the biggest opportunity for the Indian F&B entreprenuers. In the changing scenarios of Culinary Tourism, culinary leaders of our country are also striving to revitalize the long lost cuisine of the nation to re-fuel the industry with authenticity.
Komal Hora CEO
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Contents Cultural Impact on the hotel and restaurant industry Puneet Chhatwal
20-21
Kapil Chopra
24-25 Rattan Keswani
New turn in paryatan
28-29 Sarbendra Sarkar
Cover Story
6-17
Exclusive Interview
Honourable Minister of Tourism and Culture,
30-31 Anurag Katriar
32-33
Shri Prahlad Singh Patel
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Imapct story Pawan Agarwal (IAS), CEO, FSSAI The Guardian of India’s Culinary Heritage
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Chef Tushar Malkani, Inspired by all the Cultures of india
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Chef Reetika Gill, Experience Ritz of real Punjab
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culinary tourism Yogendra Tripathi, Secretary of Tourism The Rising Era of Indian Culinary Tourism
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Sattvik Cuisine
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Sweet treats that define India Chef Pankaj Jain, The Culinary face of Rich Gourmet.
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Food & Hotel India (FHIn) 2019 concludes its 2nd edition on a high note in Mumbai
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Valedictory Function at BCIHMCT
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Big Awards
Review Alpino Peanut Butter by Chef Altamsh Patel
Events
54
Pawan Soni, The man behind the Big F awards.
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New turn in
paryatan T
ourism as a stream is something that people explore and love to know about, it is bound to grow to the new height if it is reinforced by the rich culture and the legacy. India is blessed with the 5,000 years old culture and heritage, which attracts tourists from all across the globe to visit. From ancient times, India is known for its hospitality essence to have a blend of culture and heritage. Indian Culture authenticates hospitality through its unique and ancient elements like a unique traditional guest welcoming, uniform, and cuisines. To serve the original experience to the guest in the true essence of the Indian tourism and hospitality industry by showcasing the culture and tradition of India at the global platform. Under the leadership of visionary Icon, Hon’ble Minister of Tourism & Culture, Shri Prahlad Singh Patel, Indian tourism and hospitality industry is opening new horizons by mirroring the rich culture and tradition of India globally. Statue of Unity has made the remarkable effect on world tourism. It is the symbol of pride for the entire nation as well as Indian tourism at global space. In less than a year time, it has witnessed the footfall of more than 20 lakh visitors. Custodian of Indian culture, heritage and tourism Honourable Minister of Tourism and Culture Shri Prahlad Singh Patel is himself an iconic man because of his firm determination and global vision.
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Sardar Sarovar Dam, Kevadia, Gujarat
Built in
3.6
years
Viewing gallery at
153
metres Height
182
metres Accommodation
200 people.
250-300 engineers
3,000 workers
6,000
Mton Structural steel
8,500
tourists per day
Today, This is the most iconic tourism site, being the tallest statue in the world, 182 meters tall statue of unity depicts Sardar Vallabhbhai Patel, a leading figure in the nonviolent Indian Independence movement and the first Deputy Prime Minister/ Home Minister of Independent India. It is the iconic monument of Indian tourism which is reflecting the strength and power of young and united India.
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18,500
Mton reinforcement bars
26 Lakh + visitors in 1 year
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Cover Story
The custodian of culture and Honourable Minister of Tourism and Culture,
Shri Prahlad Singh Patel Man keeping the heritage of the country intact
M
irroring the qualities of the Iron Man of India, Prahlad Singh Patel is the icon of tourism, uniting culture, heritage, and tourism with the Indian values in the modern era of India. The assurance and the vision he conveys, mirrors his dedication towards the country. He believes that each individual should be a part of the development of the nation. MoT Shri Prahlad Singh Patel is the leader of young India, under his leadership, Indian tourism is scaling at a new altitude. In half an year of taking charge of Ministry of Tourism and Culture, he has opened up many new horizons for the tourism and hospitality sector on which the whole industry is working together. Shri Patel always motivates and welcomes youth to come forward and be the keeper of young India. Under his leadership, India is going to develop 17 iconic sites of the country which will be the project of around Rs 5,000 crores.
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heritage, tourism Excerpts from an exclusive interaction with Honourable Minister of Tourism and Culture Shri Prahlad Singh Patel by Komal Hora, in which Shri Patel shared his vision to elevate the Indian Tourism and Hospitality Industry by showcasing and featuring the Indian culture and heritage at the global level.
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Cover Story
Atithi Devo Bhava Be it the slogan of “Vasudhaiva Kutumbakam” or “Atithi Devo Bhava” this is the gift of India. Our behaviour, attitude towards tourists is important and all these traits show if we really treat our tourists as God and enduring on our statement of “Atithi Devo Bhava
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The tourism ministry is all set to restore & develop 17 iconic sites. Rs 5,000 crores will be spent in the next 5 years to revitalize these heritage sites. These sites would be developed into world-class destinations.
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ndia has been considered a culturally rich country with diverse food habitats, traditions, beliefs, social customs etc, all of these diversities makes the country unique in itself, but even after many variants there is one thing common in the religions practiced in India i.e “Atithi Devo Bhavah”.
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India
Qutub M inar
Indian culture from decades has been pure and highly genuine towards guest welcoming. With time it turns out to be a prominent commercial area called The Indian Hospitality Industry. In India, the traditional services which are of a routine nature and confined, inbuilt and inherent within the family culture as one's own tradition, have transformed into promising professional activity demanding the marketing industry. With the emergence of technologies and upcoming ways of greeting and hosting a guest experience, the hotel industry can make wonder in exhibiting the Indian authentic culture back into its position. The hospitality industry is the conspicuous medium of exchanging Indian culture and heritage in the context of the whole guest experience. We exchange cultures on a large scale with arrivals from different country’s tourists in ours and vice-versa.
Iconic Sites of
t Red For
Hum ayun ’s
Tom b
The hospitality industry is a major source of letting people experience authentic Indian culture which can make the world adapt to the cultures of India. Atithi Devo Bhava should nor merely be a concept, it needs to translate into reality and become one of our most important engine of economic growth. Hopefully, Atithi Devo Bhava will be the ongoing mantra in a new avatar.
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Taj Mahal
Uttar Pradesh r Sikri Fatehpu
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n the global tourism industry, increased competition for tourists has scuppered in many countries, cities and organizations to specialize in development that will give them an edge over their competitors. If a destination can recognize and satisfy the desire and wants of tourists, these tourists well presumably make repeat visits and spread emphatic word of mouth publicity. India is profoundly rated for its magnificent art forms and cultural heritage. However, annoyance like cheating, begging unhygienic conditions, lack of safety dampens the spirits of tourists. India can be positioned on the world tourist map only after these factors are improved along with other motivators. India is regarded less highly than it deserves to be by the outside world. The image it portrays is that of mysticism, political instability, terrorism, communal discord and bluffing. This type of image plays a crucial role for tourists to avoid visiting India. Indian Tourism Minister Prahlad Singh Patel discussed the perspective of marketing prerequisite for India with Hospitality Lexis.
a Ajant
India can develop its image as a cultural destination- an image which is fairly well established. For this we don’t need money rather we need to clear our image and perception as a tourist destination.
Ellora
“One key to successful tourism is a certain relief of change in perception”
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Cover Story
Perception matters
India has everything to bestow, we have history, we have a rich culture, we have such former things from before Christ period. Each & every time I meet a foreign tourist I always ask them about what negative they are taking from our country, I believe mishaps do take place in any journey but if the citizens and the government employees support them in need and at the right time that will definitely change their perception to good and they’ll only say that incidents happened but the government is very active in this type of grievances and provide all needful assistance to our guests. Our behaviour, attitude, and mindset towards them is important
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Sankalp mei vikalp nahi hota.
“The Resolution doesn’t seek any option”
In my term as the tourism minister, I will continue to hold deliberations with the media so that ideas and issues are brought to us
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Ministry of Tourism is planning to monitor and maintain the repositories and the pieces of information including photos, videos, origin and lifestyle of the tribal communities to showcase it at the global level. Various ministries, from Railways to Civil Aviation will be involved, while the Tourism Ministry will be the nodal agency. In keeping with international standards, interventions in and around the monuments will have elements of universal accessibility, green technology, and enhanced security for tourists.
Fort Amer
Rajasthan
S
ardar Patel played a key role in the integration of the princely states into India. Patel's vision was to make India a united country, because of his strong will and determination we are living in the nation which is united and strong. If we look back to our Somn ath history, Indian culture always considered the entire world as a family. Honourable Minister of Tourism and Culture Shri Prahlad Singh Patel is elevating the industry with the firm determination to craft India as the global tourism destination. Under his leadership, the entire industry is working towards a common goal with the same vision. MoT Shri Patel mentions ‘Resolution doesn’t seek any option’ and his report card reflects the same. India is striving to provide all the facilities to the overseas guests to make them feel like a home experience. In this process, each and every individual needs to contribute to achieving our dream to become a world destination. Being an human being if we go deeper into our roots we end up being related to each other. So, while working for the betterment of the nation everyone should keep a firm resolution to keep nation above all.
Gujarat
vira Dhola
Mahabodhi Te mple
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Cover Story
One cannot separate Tourism and Culture When we’re considering tourism, then one cannot separate tourism and culture, you can only execute tourism by keeping both aspects together. Whenever a tourist arrives he first understands Indian culture, from our food habits to our attire, our way of talking to our behavior, so one cannot diverge culture and tourism separately. The tourist arriving in our country take something or the other from the journey and possibly something which he hasn’t ever heard and lived in his life. So, this is the recognition of India across the globe as a tourist place. Indian culture has its own uniqueness and beauty with diversity. As the flag bearer of the nation, it’s our responsibility to spread the aura of our rich culture and heritage across the globe
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Kumarakom
T
he human mind has an inborn bent towards travel. The purpose of leaving a place and travelling to other places is eternally to research something exhilarating. Tourism and culture were perceived as a largely separate aspect earlier, cultural resources were seen as a portion of the cultural heritage of destinations, related to the pedagogy of the local population and the foundation of local or national cultural identities. Cultural tourism is a type of tourism activity in which the visitor's essential motivation is to learn, discover, experience and consume the tangible and intangible cultural attractions in a tourism destination. Tourism, on the other hand, was largely viewed as a leisure-related activeness sovereign from everyday life and the culture of the local population. This moderately changed towards the end of the century, as the role of cultural attractions in motivating tourists and differentiating destinations from one another become more obvious. The growing articulation between culture and tourism was stimulated over time.
Madhya Pradesh
Hampi
Kerala
Khajuraho
Karnataka
These attraction correlates to a set of distinctive material, intellectual, spiritual and emotional features of a society that encompasses arts and architecture, historical and cultural heritage, culinary heritage, literature, music and the living cultures with their lifestyles value systems, beliefs, and traditions. Cultural ethics for Tourism promotes tourism as an underpinning the ‘Unity in Diversity’. Mahabalipu ram
Tamil Nadu
ga Kaziran
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Cover Story
Cultural Impact on the Indian Hotel and Restaurant Industry Authenticating Hospitality
T
he Tourism and Hospitality industry is the best platform to showcase our rich culture through hospitality based on our culture and tradition. Diversified cultures in the country helps the industry to provide unique and exceptional hospitality across the world. In India, brands have the option to provide unique and authentic hospitality at their various properties according to their geographical location and hertiage. Komal Hora, interviewed pioneers of the Hotel and Restaurant Industry to know their way of showcasing the rich culture and heritage of our nation through their hospitality brands.
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Cover Story
Zoom in to IHCL
Puneet 20 HOSPITALITY LEXIS | N OV E M B E R 2019
MD and CEO, IHCL www. hospibuz .com
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Serving Tajness steeped in culture and hospitality IHCL serves hospitality enriched with the culture and traditions of the nation. From their welcoming gesture to the staff's uniform every element of IHCL mirrors the rich culture of India
Imbibed with 'Atithi Devo Bhava'
Emotionally Connected
From Bharat to Modern India
ndian Hospitality is very unique in itself as 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. Frontline people all through IHCL, are an embodiment of the same practised, polished and perfected over the decades.
Guests have a strong emotional connect with IHCL's brands which are reflected in the Brand equity surveys that the company does on a regular basis. The reason for this emotional engagement is that all hotels under IHCL have the ability to weave Indian heritage and culture into the services and offerings whether in India or New York, San Francisco, London, Cape Town, Maldives, Dubai, and many more such destinations.
Taj Khazana stores celebrate the cultural history of India with luxury as each store has been exquisitely decorated to reflect our treasured arts and unique diversity of the nation.
I
Relive the History Jiva Spa is a destination which stems from ancient India's approach to wellness and inner force. Jiva unearths the treasures of India's traditional healing wisdom and blends it with contemporary aesthetics to bring you a holistic journey of rediscovering yourself and nurturing your body, mind, and spirituality. Yoga is originated from India and its goodness today is acclaimed across the world. Jiva offers yoga under the guidance of the Bihar School of Yoga.
IHCL stands out for being a Custodian of Indian Hospitality which is reflected in our company name - The Indian Hotels Company Limited.
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Experience the beauty of Jungles Taj Safaris invites you to experience the unparalleled beauty of the jungles of the Indian subcontinent. With its towering, ancient trees, enchanting chorus of forest birds, and herds of chital, this is a travel experience unlike any other.
D
uring his Independence Day address, the Hon’ble Prime Minister spoke about the huge potential of the Indian tourism industry. This recognition of the importance of the tourism and hospitality sector is encouraging, as it is a major contributor to the global economy in general and Indian economy in particular. As an iconic company with a legacy of over 115 years, The Indian Hotels Company (IHCL) with its marquee brands like Taj is uniquely positioned to play a key role in welcoming and hosting guests from around the world as well as India. A full suite of hospitality offerings that span landmark hotels, palaces steeped in culture and history, exotic leisure hotels, resorts, and safaris promises to exceed the expectations of the most demanding tourists by delivering a personalized, exclusive, authentic and memorable experience. IHCL is committed to the future of tourism by augmenting its development pipeline thereby expanding presence across the country, opening new tourist destinations and also creating a talent pool through a series of skilling initiatives to make them future ready. As a hospitality company with the highest brand recall, we hope to continue being the flag-bearer of Indian hospitality and contribute to making India a global destination of choice for the discerning world traveller.�
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Cover Story
Posting Hospitality to the Roots The Postcard Hotel mirrors the Indian culture through design, ethos, service, and cuisine which facilitates guests with exceptional hospitality experience enriched with 5000 years old Indian culture
Experience locals firsthand
T
he Postcard hotel offers luxury in spaces that are true to the destination, which is not only appreciated by international tourists but also by travelers within India. We go local and fresh with fruits, vegetables, and bread. As a broad example, we appreciate Jamun and Mangoes in the summers and oranges and strawberries in the winter. India has over a hundred varieties of bread, so we serve what’s available locally, prepared by locals and consumed as is done in that region’s household. Poee is been served at our hotels in Goa, or sannas. In the upcoming hotel on the beach close to Mangalore, Postcard will proudly also serve Mangalore buns. Our team works with local fishermen for the fresh catch of the day where our guests also have the option of joining them on a fishing trip. We feel travelers today have evolved to appreciate that. We even welcome our guests with cocktails made from the local spirit of Goa, Feni.
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Holiday Specialist’s We are a holiday brand, we want guests to relax and rejuvenate and not necessarily involve them in cultural activities. Through our design, ethos, service, cuisine, and elements used in the hotel, our guest's sense, see and feel India but in Luxury. This is our way of educating them and involving them in the authenticity and culture of the specific part of India they visit- as a part of an interwoven fabric of the hospitality experience
Bringing back the old days When we were creating The Postcard narrative we wanted to bring back ‘the old way to holiday’. A pure, unadulterated, simple way for our guests to experience and connect. We also wanted to build and provide hotels that are authentic and sustainable. Our choices ensure what we bring with The Postcard Hotel in India showcase and promote Indian culture, tradition, aesthetics, and cuisine
Inspired by the Ancient Indian science of life ‘We have a tie-up with an Indian luxury brand for the exclusive and authentic toiletries.’
Spa at Postcard hotels in India is an authentic Ayurvedic wellness center, inspired by this ancient Indian science of life. We have a resident vaidya who weaves in the ayurvedic beliefs and traditions and prepares individualized programs for each guest based on their personal needs.
Postcard Hotels provides local village walks and bicycle rides included wherein the guests interact with locals firsthand
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kapil www. hospibuz .com
Founder and Chief Executive Officer, The Postcard Hotel
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Indianness Comes Within It is our return as Indians to our Community
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e are very conscious about the sustainability pattern that in itself is the return back to the community so all our hotels are made elegantly ecovalent. At Lemon Tree what we do is we hire a lot of opportunity deprived citizens when I say opportunity deprived it could be specially abled or it could be clearly economic disparity. As a percentage of our permanent employees, we’re the largest employers of specially-abled people so we have a large number of people who have physical impairments and we also have a number of people that we’ve hired right now who have had an unfortunate circumstance of being victim to some mishap so we employ them, we train them we get onto the category where they can perform all jobs in the hotels. So, therefore it is our return as Indians to our community.
We feel that Indianess comes from our cultural depth of belief on our return to people & planet, which is the Indianness within rather than showcasing Indianness by architecture or design
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Bastar Art Creating Value as our return to society We buy a lot of art from the village of Bastar in Chattisgarh. As villages have a lot of people who’ve never given opportunities, we felt that in our hotels we would showcase Bastar art. By buying a single piece of Bastar art, you can actually feed a family of five in the village for a month. We go beyond Indian architecture and try creating value as a return to society, which we would like to reflect true Indian-ness. At the same time, other than the Bastar prices, we bring regional art into our hotels, which represents the art and culture of the location where we are opening a hotel.
Kumaoni Thali at Lemon Tree Premier, Corbett A reflection of Local Lemon Tree tries to put local vibrancy in each property, and in lot of our hotels, we have special food in every hotel that displays the typical food culture of that location. Our hotel in Corbett specializes in bringing out a local ingredient infused Kumaoni Thali. With this Thali, we’re bringing the nature of the food of that location into play in our menus as depiction to our customers. Food is one of the strongest links to culture as it goes back to heritage, goes back into learning about the ingredients, thereby giving an ethnic touch in at least one or two items that are from that region itself.
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Zoom in to Lemon tree hotels
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Deputy Managing Director, Lemon Tree Hotels Limited ; Director, Carnation Hotels Pvt. Ltd.
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Elevating the beauty of Indian Culture through the core values It’s not about us, it’s about you. You – our guests – are what drive us, in all our endeavors, to create value
Check-in to Indian tradition Our Cygnetture experience program ensures that all our touch points are met which spells our brand identity once when he checks in to the hotel. We do the Indian traditional welcome at all our leisure as well as business hotels with a warm – “Namshkar” followed by “Tilak”.
Personalized Hospitality We ensure that we follow our five sense program which is based on sight, smell, sound, touch and taste and we customize it to all our International travelers and we ensure that his/ her food habit’s are carefully studied and the menus are designed to cater it during his stay, we also try to do a personalized service at some part of our country.
A
s Cygnett Hotels and Resorts deal with multi-brand portfolio and with properties located at the various destination which has a deep root with the regional culture we try to inculcate the local flavors which a foreign tourist will seldom be able to experience.
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Committed to a set of principles that define our company identity not just in name but also truly in form www. hospibuz .com
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Cover Story
Zoom in to cygnett hotels
Sarbendra Managing Director, Cygnett Hotels and Resorts www. hospibuz .com
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Gastronomical diversity makes us unique Touch of Indianness which shall last forever President, National Restaurant Association of India Mr.Anurag Katriar shared his view on the future of Indian Gastronomy which is enriched with the rich culture and authentic delicacies of Indian cuisines
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ndian chefs over the best part of the last two decades have largely drawn culinary inspiration from the West. This saw mushrooming of several delis and cafes around the country serving pizzas, pasta, burgers and more. The epicenter of inspiration then moved towards East and far east with Asian influences taking center stage. Sushis, Sashimis, Dim sums, and Khowsuey found their way into the Indian palates. These steps were largely aimed at satiating the desires of a new breed called "well-traveled Indians" and it worked beautifully. However, with the growth of inbound tourism to India, Indian restaurateurs started seeing the potential of leveraging the Indian food for this new global audience. Indian chefs, now laced with global sensibilities of plating and pairing, started to look inwards for inspiration, traditional started to become fashionable and the trend continues unabated as on date! It is important to understand here that India is not one nation from a gastronomical perspective but it is an amalgamation of dozens of culinary nations!
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There is no dish in India that can claim complete acceptance across the entire nation. Dosa is perhaps the closest dish to have gained national acceptance otherwise even a ubiquitous Chaat is made differently in every city and state! We are a large diverse nation with a humongous opportunity to create new experiences even for the native mass. Imagine a classic Ghee Roast from Mangalore being served in Indore or a Puneri Misal being made available in Jaipur! Both these dishes are classic, traditional and Indian but yet alien to big parts of India. This uniqueness and diversity of Indian food give the Indian food entrepreneurs access to an unimaginably large domestic market, which is further augmented by the robust inflow of foreign traffic into India. Once this happens, the global image of Indian food will be much beyond a Chicken Tikka masala, Dal Makhni or a Biryani.
This diversity creates the biggest opportunity for an Indian F&B entrepreneur
However, chefs need to be careful about not losing the primary essence and taste of a local dish in pursuit of "sexing" it up. "Style over substance" will never work. It will always have a limited shelf life. The idea should be to present local dishes truthfully albeit with contemporary styling and therefore it is important for the creative geniuses called chefs to understand the dish well before commercializing it. The emergence of home chefs has added a completely new dimension to this trend. Here is a breed that thrives on raw passion for food, has learned their native dish in it's most real and true form and they also know how to indulge in razor-sharp target marketing. These guys are pure gold for passionate restaurateurs. In my opinion, they may emerge as the biggest catalysts in getting local native food and flavors to the mainstream! It's up to the restaurateurs to grab the opportunity and make use of their knowledge and skill! The next decade will surely see Indian chefs and restaurateurs looking inwards and drawing inspiration from regional food of various hues across this gastronomically diverse nation called India. www. hospibuz .com
HOSPI
Cover Story
Zoom in to deGustibus Hospitality
Brands owned by Mr Anurag Katriar
Anurag President National Restaurant Association of India
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The Biggest International Food And Hospitality Expo
29, 30 Nov & 1 Dec 2019 DANA MANDI, Ludhiana
Punjab
Info@indiafoodexpo.com
Dairy & Bakery Machinery Packaging Machinery & Material Hotelware & Kitchen Equipment’s
Booking open
Crockery & Carting display Ice Cream Machinery & Cold Storage Food & Hospitality etc.
Concurrent Expo
Bakery Expo
Media Partner
Official Design Partner Media Partner
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Sponsored By
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SALES PARTNER
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Media Partner
Organised By :
9818227099 8920575485 9650544216 7814083684
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HOSPI
Impact Story
The Guardian of India’s Culinary Heritage Setting up the new benchmark for the global food players.
“We can say that India is a global leader in eliminating trans fat” Pawan Agarwal (IAS) CEO, FSSAI
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awan Agarwal has set the new benchmark for the global food players by eliminating trans fat from the country. FSSAI is leading the organization in ensuring the restoration of the culinary heritage of our nation. Mr. Agarwal is focused on strengthing the real essence of tourism and hospitality by refueling the culinary heritage with two of its most important elements that are hygiene and nutrition. FSSAI has launched a Trans fat-free logo and FSM scheme to maintain it. His vision is to uplift the quality of our local and traditional food so that it will attract tourists from across the globe.
FSSAI launched Trans fat-free logo at 8th ICC, IFCA.
FSSAI launches Trans Fatfree logo under Eat Right Movement. The organization targets to reduce industrially produced trans fatty acids on food supply to less than 2% by 2022. www. hospibuz .com
When we talk about Indian cuisine, Indian street food plays a key role in it. It shows our cultural diversity. Hence maintaining its hygiene is important to promote culinary tourism. Clean Street Food scheme warrants the standards of our street food. FSSAI by taking care of it is adding to the value of hospitality and tourism of the nation. FSSAI- One Food One Law. Food Safety and Standards Authority of India has the big responsibility of keeping India healthy. It has to ensure that the food consumed by the citizens of India is safe. To ensure a healthy nation, it is taking the necessary steps and launching various schemes.
Project Clean Street Food
FSSAI launched the Project Clean Street Food which involves training and capacity building of the street food vendors to ensure safe and healthy food.
Food Safety Mitra Scheme
Through the Scheme of Food Safety Mitra(FSM), FSSAI plans to engage individuals with food safety at ground level. The FSM is an individual professional certified by FSSAI who assists food safety in three avatarsDigital Mitra, Trainer Mitra and Hygiene Mitra. N OV E M B E R 2 0 1 9 | HOSPITALITY LEXIS
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Impact Story
Inspired by all the
Cultures of India Indian Food habits are different from the rest of the World
Chef Tushar Malkani,
a chef who fulfilled his father’s dream of becoming a chef. Chef Tushar Malkani steadily making efforts in developing the culinary world with his skills and knowledge in gastronomy. He graduated from the Culinary Academy of India, Hyderabad and has maintained to set the standard by impressing guests with his culinary creations. His lengthy list of accomplishments is the result of years of experience in various fields of the food industry. From food preparation to menu designing, from event planning to club F&B operations, from sanitation to preparation of reports – Tushar Malkani has honed his skills as Executive Chef and currently as Managing Director of Malkani Hospitality Private Limited. Chef Tushar Malkani also has sharp skills in hosting and consistently eyeing on different activities. He is a member of several National and International Food Associations, like Israel MasterChef Association, Indian Federation and Association of Chef Societies and India Federation of Culinary Association.
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he beauty of India lies in its diversity and array. Indian cooking methods and taste are unusual, every state and region display their own individuality in terms of cooking and methods which provides ample scope and field to the chefs. Each and every regional cuisine has its own history and story related to their dish which reflects the perfect blend of various cultures and ages. All over India, be it North India or South India, spices are affably used in food. North Eastern Taste of India To begin with Food in North India, Kashmiri Cuisines reflects solid Central Asian impacts, In Kashmir, the delicious item cooked there is ‘Saag’ that is prepared with a green leafy vegetable known as the ‘Hak’.When talking about the Eastern India, the Bengali and Assamese forms of cooking are obvious. The chief food of Bengalis is the luscious mixture of rice and fish. A unique way of preparing the delicacy known as ‘Hilsa’ is by enveloping it in the pumpkin leaf and then cooking it. Southern and Western savoury of India In western India, the desert cuisine is renowned for its different taste and kinds of food. Rajasthan and Gujarat are the states that represent the dessert flavour of Indian food. On the coastline of Mum-
bai, a wide variety of fish is available. Some of the delightful preparations involve dishes like the Bombay Prawn and Pomfret. In Goa, that is further down towards the south, one can mark Portuguese influence in the cooking style as well as in the meals. In South India, the states make great use of spices, fish and coconuts, as most of them have coastal kitchens. In Kerala, some of the savoury dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu.
“The New Year is sure to bring in more of these new-yet-old flavours to our plates.” So much is the idea of "mother's cooking" and the research around family or village recipes ingrained in the ethos of the restaurant that the menu is signed off with the line "with blessings from all the mothers". As more and more Indians grow up alienated from their own food cultures, there is a distinct movement taking shape, led by chefs going back to their own roots. At the same time, the diversity of our food cultures means that what is in the karahi never gets boring. As the cauldron keeps simmering.
My inspiration from our cultures and diversity from the regions of India
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HOSPI
Impact Story
Chef Tushar Malkani www. hospibuz .com
Managing Director, Malkani Hospitality Pvt. Ltd
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Impact Story
Chef Reetika Gill with her proud father and mentor Chef Manjit Singh Gill
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Ritz
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Impact Story
Experience of real Punjab @Curry Singh Kitchens
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urry Singh Kitchen at Gurgaon is curated by wellknown chef Reetika Gill which serves the "Real & traditional Punjabi cuisine". Keeping the flag high Curry Singh Kitchen creates soulful, sumptuous food making generous use of a few regular spices like Brown cardamom, Tej Patta, Coriander, Ajwain, Cumin & Black pepper and sparingly using spices like Clove, Cinnamon, Creen cardamom, and Fennel. In conversation with Chef and Owner of Curry Singh Kitchens Reetika Gill, Hospitality Lexis has decrypted the insights about how Restaurateurs and Chefs are striving to preserve the Indian culture in gastronomy.
How restaurateurs are uplifting the regional and long lost cuisines? The attempts that are being made by Indian restaurateurs for uplifting the regional and long last cuisine is slowly catching some popularity. One needs to understand the culture and find the ways to implement the practices of that culture in the day to day practices and only then you will be able to open a restaurant that serves traditional recipes. A restaurant like mine is sticking to traditional practices and the major challenge is to train the man power for such kind of restaurant and make sure to maintain the traditional practices.
How restaurateurs can contribute to preserving Indian culture in gastronomy? The only way restaurateurs can contribute to preserving the Indian culture in gastronomy is a two folds answer. Firstly, there is a dire need of trained chefs, who understand the principles of Indian gastronomy. It is the responsibility of every Indian restaurant to teach and follow the Indian way of cooking and eating habits. Our country being so vast in size consists of many regions and therefore there is a change in the way we consume and cook our food according to the area we live in and depending on the kinds of climates we are in. The food of every region of India collectively makes Indian food which is understood and cooked with the umbrella knowledge of Ayurveda which remains the guiding source of cooking no matter where you are cooking in India. Secondly, we do not have cooking schools where we teach Indian culinary practice and Indian gastronomy. I feel India should have multiple regional cooking schools where they should teach the food of that area.
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Culinary Tourism
‘The Rising Era of Indian Culinary Tourism’ Secretary of Tourism, Shri Yogendra Tripathi talks about the potential that culinary tourism in India holds
Secretary of Tourism Shri Yogendra Tripathi, IAS, enlightens the hospitality professionals about the extreme potential of culinary tourism in India. Tripathi says that the Ministry of Tourism has set rules for the arrival of foreign tourists in the country. Culinary Tourism will act as a harbinger as the foreign tourist arrival in the country has already crossed the mark of 10.5 million. Yogendra Tripathi Secretary of tourism
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ourism and food are interlinked. When a tourist comes to the country, he looks for services in travelling, food and stay and therefore all three are connected. Tripathi believes that the country has a rich historical heritage which we boast and that heritage has a tremendous potential to promote tourism in India. The preferences
“Culinary tourism is both a challenge and an opportunity for the country. This tourism has great potential for the future”
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of tourists are changing and now they are more inclined to the local culture and the local way of life and this is where food plays a major role in the tourism sector of the country. All this has given rise to a subset called culinary tourism. This way chefs become an important part of the culinary tourism in India. A tourist looks for complete satisfaction in a place and therefore both tourism and food has an important role to play. We as citizens of India find it difficult to tell what our food speciality is because of the diversity we have in our country. Being the Secretary of Tourism, he called it both a challenge as well as an opportunity. It has a large scope in tourism which we need to utilize and make India a beautiful destination in the world. The Government of India has always been supportive of the hospitality sector. Some way or the other Ministry of Tourism and the hospitality sector has been interlinked always. Government of India has always supported culinary tourism. To promote Indian food, the government tries its best to associate with International Food festivals and forums. 40 % of the IHM students are moving towards the food production sector as a whole and therefore it is an opportunity for the culinary tourism in India. Secretary of Tourism appreciated IFCA for their hard work and dedication from the last 10 years and invited them in the ongoing Parayatan Parv and ended his speech with the vote of thanks. N OV E M B E R 2 0 1 9 | HOSPITALITY LEXIS
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Culinary Tourism
Sattvi d Cuisine 360°turn back to Our Roots
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he Ayurvedic Perspective on Ancient Food of India keenly observed human life and the surrounding cosmos. To understand the different ways that food affects our mind, body, and soul, it is essential to touch briefly upon the fundamentals enunciated by Ayurvedathe science of life contained in the Atharva Veda. However, modification of food habits is something most of us are loth to do. We are creatures of comfort, generally unwilling to change anything unfamiliar and food provides both succour and pleasure. Sattvik cuisine in today’s time stands for Indian sacraments beliefs which we left behind with time. Sattvik foods represent the beauty of simplicity and to understand what Sattvik food is and its value, this story will imply the worthy information from the industry professionals on how our food habits are taking 360° turn back to its roots and original food culture of Indians -
Food, which is healthy, easy to digest and organic. Hospitality Lexis talks about How Sattvik Cuisine can help driving the “Fit India Movement” with Chef Ajay Markan, the Corporate chef at Cygnett Hotels and Resorts. Markan says - Sattvik food plays a vital role in Fit India Movement as this cuisine is with lot of natural ingredients & without any kind of preservatives, so it is digested by the body easily & all its nutrients are absorbed by the body very easily. This cuisine also keeps in mind the season cycle of millets & vegetables so makes it environment-friendly.
A Cuisine with lot of Naturality
hef Balaji Srinivasan, an Executive Chef at DoubleTree By Hilton Pune Chinchwad told HL that the food which is pure, natural, vital, energetic & clean. Sattvik food is fresh, juicy, light, nourishing and tasty. These foods give the necessary energy to the body without taxing it. Ingredients such as Onions and Garlic are strictly prohibited in Sattvik food. Our health and fitness are more about mental balance and emotion management. It is also about the right understanding of the world around us. Eating right is the Mantra of having a Fit India and the Sattvik concept of eating falls well in line with the theme.
Ajay Markan Corporate Chef Cygnett
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fter the launch of Fit India Movement by the Honourable Prime Minister Narendra Modi for which he said “Its 0% investment with 100% return”. The fitness & food concerns among the citizens has escalated as eating habits perform a significant role in maintaining health thus the challenge of making food healthy lies in the court of the chefs. Indian Culture has already gifted us with Sattvik
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Eating Right is the Mantra Chef Balaji Srinivasan Executive Chef
DoubleTree By Hilton Pune Chinchwad
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HOSPI
Culinary Tourism
All Sattvik Feed Your Mind, Body & Soul Anushruti RK Divine Taste
“Sattvik cuisine has its roots in the ancient history
of Ayurveda. In the present day when people are looking for time tested wisdom that helps to combat the stress of modern-day living, Sattvik cuisine offers the perfect balance of body and mind�, says Anushruti RK whose cooking style stems from ancient ayurvedic and sattvik cooking principles, incorporating dishes from around the world using fresh, seasonal and local ingredients.
Food that delight your senses, invigorate your mind and touch your soul. Sattvik cuisine is for the benefit of mankind and gives great health benefits, apart from being calming to the mind irrespective of country, caste or creed. With the immense popularity of Ayurveda, the tenets of Sattvik food and living are also gaining popularity. The reality is that sattvik food has been eaten for thousands of years and will continue to grow, she added.
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HOSPI Bakery
Sweet treats that define India Never under-estimated the power of Indian Mithais
Priyanka Arora Nayak, Polka Dots Cakes Academy
“Things are Evolving every second”
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he baking industry, and actually the food industry in general, is going through an overhaul right now, and things are evolving every second! Classic and traditional treats are being given new avatars, techniques are transforming and worlds of deliciousness are merging. And the reason for this is the audience and their desires changing. That’s exactly why and how a mithai cake and other such pastries came to life. In response to our customers looking for something different, something unique, something where two worlds combine. And while the concept of “fusion” isn't a new one, it is definitely a beloved one. So we tried to blend two of our customer’s ultimate favourites in the world of desserts, one authentic Indian mithai with a western dessert and brought to life a true marvel. Our mission is to constantly innovate to bring new, amazing desserts to our audience so that they always have something absolutely scrumptious to binge on.
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essert makes us go weak in the knees, the climax to an utterly spectacular movie. There is no turn down to the fact that desserts grants a befitting end to any meal. And Indians? We have an affinity for sweets, no doubt!
Co co Str nut M aw ber ousse ry J elly &
Indians have a certain mania towards traditional sweets which is not easy to wean off. There may arrive various kinds of international desserts like cupcakes or doughnuts, our love for Indian mithai will not shake. Looking towards our love for “Mithai” we’re presenting the story on “Baking with Mithai”. In complementing with sweet-toothed Indian taste buds, bakers and pastry chefs across the globe are offering a myriad of delectable innovations with Baking and Mithai altogether that instantly releases an opus of yummilicious flavours, Let’s hear it from them.
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i Rasmala n o r a Mac
Chef Swasti Aggarwal Culinary Strategist, Foodhall
oo add n L cake a s Be eese Ch
“Tingling the Indian Sweets” Flavours like ilaichi and saffron and even khoya add a lot of nuance to dishes.
Mithai cakes are very unique yet cater to the Indian palate. Dry fruits, khoya, saffron and other grains add a different dimension to the way we see cakes. A mithai cake can be cut on a birthday and can be a great alternative to a regular cake and can satisfy the craving of dessert and tingle the Indian sweet lover’s taste buds. Baked cheesecakes can have besan laddoo as its crust and saffron and fried fruits folded in! We provide our own version of Besan Laddoo Cheesecake at Bustaan, the in-house dry fruits and mithai brand at Foodhall. Caramelized nuts on shortbread biscuits are a great blend of Indian and French pastry and taste delicious together.
Pastry Chef Ruhee Bhimani, Cocoa Cottage “We Indians love our mithais” As time passed by, our mithais were gradually replaced with cakes, chocolates and modern desserts.
I remember my grandparents narrating stories where they would make home-made mithais using desi ghee, jaggery and different grain flours for any occasion or celebration. These mithais were wholesome and nutritious. Nowadays no occasion is complete without a cake. I believe we have created tradition fusion with a modern twist to help bridge this gap. It’s also exciting and challenging for chefs to create different flavour profiles and innovate new desserts, cookies and cakes! It’s all about going back to the roots! Pastry chefs are now making healthy cakes using natural sweeteners, gluten-free flours, nuts, seeds and using more smarter and nutritious options”.
Chef Swasti Aggarwal
Chef Ruhee Bhimani
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HOSPI Bakery
Dec o Text nstruct u e Milk res of d Chef Selva
Executive Chef Kiran Suvarna, Le Méridien Mahabaleshwar Resort & Spa “Creating magic with different Cuisine” Mithais are something that is loved by all generations
I personally like playing with different types of cuisines to blend into one single dish that sometimes create something magical, when mithais are blended with some sort of pastries, cakes or dessert items that simply leaves the guests amazed. When we talk about Indian Mithai’s are mainly Milk-based and other variations are with gram flours, Nuts, Sweet vegetables and fruits with added sugar are mainly used to make Halwa’s and Murraba’s. The texture, flavours, taste, colour, fragrance/ aromas are very different from each other. Hence these wide range and varieties of mithai’s allow us chefs to use them quite easily in our menus or even blend them with other pastries, desserts or cakes. Once you say Indian Mithais first thing comes to our minds are of Milk-based, my personal favourite dessert is called Deconstructed Textures of Milk.
Executive Pastry Chef Selva, Westin Pune, Koregaon Park “Indian inspired cupcakes and cakes are taking over the market these days” Nowadays, customers have different preferences and wish to try unique flavours.
“Indian inspired cupcakes and cakes are taking over the market these days. “ Mithai” is a term used to refer to various Indian sweets and delicacies. India is known for mithais and its variety of flavours. Mithai adds an Indian authentic taste to bakery items, giving it a different flavour like Rasmalai cake, Gulabjamun cake, Thandai mousse cake, Kesar Macaroons, Kesar badam cupcake with shrikhand frosting etc, Masala chai cake etc. These deliciously fragrant cakes will take you back to fond memories of festival celebrations. Chef Kiran Suvarna
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HOSPI Bakery
The Culinary face of Rich Gourmet Chef Pankaj taking Indian baking Industry to next level with Rich Gourmet
Chef Pankaj Jain, the culinary face and strategist behind the sales and marketing of Rich Gourmet. Here is the vision of Rich Gourmet in his words.
The vision of Rich Gourmet
A message to the industry from Rich Gourmet
Dare to Dream reflects our relationship with our customers. When you talk about food, it can go beyond imagination. We help our customers achieve their dreams and we help by creating solutions for them. Thats what we tell them, dare to dream beyond the boundaries of ingredients and imagination.
Food is a great medium of expression. Use standard ingredients. Keep your places hygenic and use quality ingredients. Do not compromise with the quality for the price. When you start cutting cost at the time of crisis and compromise with the quality, it works as a reverse cycle. You cut cost and the business goes down further. Believe in enhancing the product. Make your product even better so that the customer comes back to you.
Taking Indian baking industry to next level! Rich is the dairy-free company. Dairy has two parts to it, the dairy fat and the dairy salt. Most of our products replace dairy fat with vegetable oil. The idea is to give it sustainability and better shelf life and better performance in Indian tropical climate. Dairy fats have a shorter shelflife. This would enhance the baking. We also have frozen logistics infrastructure. Because of freezing, we manage both shelf-life and logistics. From Kashmir to Kanyakumari, we are everywhere. We have around 240 distributors. This frozen technology helps us in excluding preservatives from our products. www. hospibuz .com
“We are launching products like dairy blends to increase the shelf life of desserts and make them sustainable, adding to the need of the hour”
Change in the Indian Baking Industry Baking Industry in India is now becoming massive. Few years back, it was very niche. India is the largest producer of bread and cookies but the per capita consumption is of Indians is least in the world. But now with the influence, the world is becoming smaller with the internet and people are catching up with the trends. Desserts specifically are leading the way as far as the bakery in India is concerned.
Maintaining hygiene Our products are completely machine processed. We don’t have any manual intervention in it. We confirm to the highest standards of FSSAI. We also have HSSAP and FSSAI licenses for our plants along with ISO:2001 certification. Our plants and manufacturing units are of world standard. N OV E M B E R 2 0 1 9 | HOSPITALITY LEXIS
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HOSPI Review
From the Taste Chef Altamsh palettePatel of
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ustainable food is the need of the hour but everyone has at least one unhealthy ingredient close to their heart. For me its butter. Being a chef it is my duty to find the best healthy substitute. Alpino Peanut Butter is one of them for me. They are high in protein and make your meals healthier. Not to mention the taste, each bite of your dish along with the butter melts in the mouth giving a taste of peanuts and subtleness of its respective flavours. The box offers wonderful and fancy packing which I would rate a complete 5 out of 5. The brand offers three different flavours. The first big jar is of Alpino Peanut Butter Natural Crunch. The butter has a subtle essence and smoothness which melts in the mouth. The crunches of peanuts in it adds to the taste. I like it most with whole grain bread. The second jar is Alpino Peanut Butter Natural Honey. The butter has a strong essence and its smoothness adds to it. The subtle flavours of honey are a plus point both in terms of health and flavours. People who love sweet can pick us this out of the three since it is sweetest because of honey yet is healthy. A perfect butter for people with a sweet tooth. The third jar is Alpino Peanut Butter Chocolate. It is a perfect choice for chocolate lovers. Kids would love to make it their tiffin partner. The smooth butter has a blend of choco chips and cocoa powder which makes it healthy and tasty. It is a perfect butter to be used for smoothies, pies and puddings. The butter gives strong flavours of chocolate yet not missing the subtleness of peanuts. Talking about the health benefits, it works as an energy booster. It contains healthy fat yet its heart-friendly. People with Diabetes and Blood Pressure can also savour it since it is sugar-free, salt-free and trans-fat-free. The product has no added preservatives yet it offers a good 12-month shelf-life. For me, it is a tasty and healthy partner.
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Food & Hotel India (FHIn) 2019 concludes its 2nd edition on a high note in Mumbai Witnessed a 64% growth in buyerfootfalls
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umbai, 11th October 2019: The three-day Food and Hotel India Expo’s (FHIn) second Edition 2019, organised by the Informa Markets in India - a leading B2B Events organiser, concluded successfully in Mumbai on 20th September 2019. Attendees were introduced to top of the line products & solution providers and project holders within the HORECA industry (Hotel/Restaurant/Catering), who shed light on India’s business and market share in Food & Beverages, Tea & Coffee, Beer, Wine & Spirit, Sea Food and much more. The expo was inaugurated by Guest of Honour - Mr Anurag Katriar, President, NRAI. FHIn was marked by the presence of buyers that comprised major hotels, restaurants, catering, food retailers chains, companies. Guest of Honour Mr Param Kannampilli, Chairman and Managing Director Concept Hospitality; Special Guest - Chef Manjit Singh Gill - Corporate Chef ITC & President IFCA; Mr Thomas
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Schlitt, MD, Messe Dusseldorf India; Mr Pankaj Shende, Senior Portfolio Director, Informa Markets in India and Mr Abhijit Mukherji, Group Director, Informa Markets in India Mr Mudras said “I would like to express gratitude to the participants of HORECA, F&B Industry for their exceptional enthusiasm, work and knowledge. Drawing more investment to India. Through FHIn, we fostered not only trade alliances and businesses but also enabled a futuristic research and innovation in the global, regional and local arena’. FHIn 2019 witnessed interactive sessions such as the following: - Hospitality Strategy Summit (HSS2019) (for industry knowledge exchange): That included sessions such as – ‘Leading through Disruption: Staying Ahead of New Consumer Trends’, ‘New age trends in coffee technology’, ‘Time To Whet Your Appetite’, ‘Extending hospitality to the Environment - Is it easy being Sustainable?’ and ‘Recruiting, Staffing & Training For Profitability’.
- HOSPITALITY TECHNOLOGY CONCLAVE - A MASTER CLASS-KITCHEN PLANNING AND DESIGNING - INFOCUS – NORTH EAST - THE PURCHASE PUNCH - HOUSEKEEPING SEMINAR -JOURNEY TO ENTREPRENEUR - RAW TO REFRESH - INDIA INTERNATIONAL CULINARY CLASSIC 2019 (IICC) -PROWEIN EDUCATION CAMPAIGN INDIA IN ASSOCIATION WITH MESSE DUSSELDORF About Informa Markets Informa Markets creates platforms for industries and specialist markets to trade, innovate and grow, providing customers and partners around the globe with opportunities to engage. Every year, we host over 25 large scale exhibitions, 40 conferences, along with industry awards and trainings across the country; thereby enabling trade across multiple industry verticals. The FHIn19 concluded with the felicitation of Food, Beverage & Hospitality professionals and enthusiasts. For any media queries please contact: Roshni Mitra – roshni.mitra@ubm.com Mili Lalwani – mili.lalwani@ubm.com
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HOSPI
Mobile : 9920825410 Email ID : marketing@himadrimasala.com
Address : A-173/2 TTC Industrial area, KoparlkhairaneMIDC, Navi Mumbai - 400705
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HOSPI Event
October 18th, 2019
VALEDICTORY FUNCTION
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herish your vision and dreams. Such was the ideology of all the participants that contested in this remarkable 18th Chandiwala Hospitality Ensemble. A pool of 25 teams from different Hotel Management Colleges from across the length and breadth of the country, came to participate in this Hospitality Ensemble held from 16th – 18th October 2019 at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, with their magical glow. Lamp lighting in the gracious presence of Chief Guest, Mr. Ranjan Banerjee, General Manager, Crowne Plaza Today New Delhi Okhla, along with Ms. Khushbu Sneha, Learning and Development Manager, IBIS New Delhi Aerocity, Mr. R.K.Bhandari, Principal, BCIHMCT, Chef Prem Ram, Coordinator, CHE and Chef Ranojit Kundu, Dy. Coordinator, CHE,
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marked the beginning of the event. Mr. R.K. Bhandari addressed the gathering by motivating the participants who avidly took part in the hospitality ensemble. He stated that “It was heartening to see that young generation of hospitality industry is more concerned about environment and its sustainability. It was reflected through their innovative creation of cuisines, bakery, confectionery, bar and flower arrangement preparations.”. Mr. Bhandari expressed his gratitude to the Hotels and Hospitality Organisations for the support extended and also emphasized on the importance of more such events across the geographical and social boundaries. He quoted “You are never a loser until you are trying.” Concluding his speech, he thanked the industry experts, media partners, sponsors, students, faculty and staff members for making this three-day mega event, a grand success.
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HOSPI Star
Conversation with
Pawan Soni A journey which began six years ago still holds its standard and freshness. Setting up an example of dignity and honour for the fraternity of the hospitality industry. Big F award has a series of the successful ceremony which happens every year is a reflection of the legacy which will continue to prosper ahead.
What makes 'The Big F awards' BIG?
THE MAN BEHIND THE BIG F AWARDS www. hospibuz .com
The Big F Awards are big not only because of the scale on which it is conducted or the celebrities who come to attend the show from all over the country and beyond, it is big because of the public participation who vote in huge numbers to select their winners. It is in actual terms the first people’s award. Another thing not to be missed is the surprise factor. None of the winners know of their win unless announced on the stage. Also, these awards can’t be bought. We take no money from nominees for nomination, attendance or for the award.
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HOSPI Star
The Big Gallery 2019
When did 'The Big F awards' first happen? We started 6 years ago in 2013 and will soon start preparations of our 7th season.
What does 'F' stands for in the Big F awards? F stands for food, fun, family and friends coming together to celebrate this special evening every year. What fascinates you the most in the event? The surprise factor of not knowing the result, emcee who is fun and makes the evening even more enjoyable apart from celebrities and common people who come together on the same platform to celebrate their common bond, which is food.
One line on your experience of being Jury at the awards. It is always a big responsibility and these most deserving nominees make our task even more difficult by serving us some amazing food. Lot of times there is huge debate between the jury members and at times it becomes so difficult that we have to agree on a tie.
Share the most inspirational line you came across? Push yourself, because no one else is going to do it for you.
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