Food and Hospitality World (Vol.3, No.22) August 1-15, 2015

EDITOR’S NOTE

Colonial connect

A

s per tradition, our Independence Day special issue has always touched upon a subject that celebrates our cultural past along with looking into the future with focus and strength. The hospitality industry in India has its unique traditional and cultural past, with art and architecture that dates back to an era that reflects a colonial connect. From the obvious to the hidden, this issue will walk you through a journey back in time to places and properties that are distinctly different and narrate their own charm and character. Preserving the authenticity and artefacts requires skill and knowledge and the industry is making an effort to protect and preserve these prized possessions.

This issue also carries an interesting piece on responsible luxury that once again illustrates how a brand can grow luxuriously in a habitat that is in sync with nature. A sustainable approach to-

HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 Mobile: 09899003030 Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com

4

CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925.

Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082

FOOD & HOSPITALITY WORLD

August 1-15, 2015

“The hospitality industryin India has its unique traditional and cultural past,with art and architecture that dates back to an era that reflects a colonial connect ”

ward development is a message that the story aims to deliver. There is another interesting story in this issue, which is about plantation trails. The story explores the heritage bungalows in the tea gardens giving the discerning traveller an opportunity to soak in the plantation experience. Hotels today are also taking on the responsibility to go beyond just promoting their individual properties. They also look at positioning the tourism potential of the destination in relation with their own setup. Whether it is Ganga Sadan in Haridwar or the JW Marriott in Chandigarh, they are working at giving the destination an edge as a tourism spot. While you enjoy your colonial walk, we also wish you a Happy Independence Day and a future that is prosperous and progressive for our country.

REEMA LOKESH Editor

Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

JAIPUR: Prateek Sahay The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030

KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com

BHOPAL: Prateek Sahay The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030

KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in

Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

CONTENTS Vol 3 No 22 AUGUST 1-15, 2015

INTERIORS & DESIGN

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev

20

CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Mitesh Manjrekar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

INDIA’S COLONIAL

CHARM

EDGE

(22-29)

In this Independence Day special, we take a peep into India's heritage hotels that have retained their architectural splendour and ambience

37

MARKETS

6

AUTHENTIC PLANTATION EXPERIENCES ATTRACT DISCERNING TRAVELLERS

8

EFFECTIVE TOOL FOR HOTEL REPUTATION MANAGEMENT

DESIGN IN A STUDIO SINCE 2009, STUDIO HBA, A DIVISION OF HIRSCH BEDNER ASSOCIATES (HBA), HAS BEEN PROVIDING CUTTING EDGE, STYLISH DESIGNS TO THREE AND FOUR-STAR HOTELS ACROSS THE GLOBE

INTEGRATED COMMUNICATIONS FOR HOTELS AYAVA HELPS ITS HOSPITALITY CUSTOMERS TO IMPROVE THEIR PERFORMANCE AND ENHANCE GUEST EXPERIENCE

SPA & WELLNESS LIFE

P16: NEW KIDS ON THE BLOCK TEDA, Tianjin – Marriott Executive Apartments

P17: PRODUCT TRACKER Asahi India Glass

P40: MOVEMENTS FRHI Hotels & Resorts Europe

P53: WEEKEND Scene and heard

18

THE JOURNEY BEGINS HILTON WORLDWIDE HAS EVOLVED ITS OFFERINGS TO MEET THE NEEDS OF MINDFUL GUESTS BY REIMAGINING ITS SPA CONCEPT, EFOREA SPA

31

TRAIN TO PERFECTION THE FRONT OFFICE IS THE NERVE CENTRE OF ANY HOTEL WHEREIN THE EMPLOYEES ARE REQUIRED TO HAVE A VARIED SKILL SET

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). Copyright © 2015 Global Fairs & Media Private Limited.

All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Authentic plantation experiences attract discerning travellers Sudipta Dev Mumbai LOCATED AMIDST COFFEE AND TEA ESTATES, Plantation Trails by Tata Coffee enables its guests to enjoy the life of a planter while staying in heritage bungalows. Currently, Plantation Trails by Tata Coffee offers seven unique heritage colonial-style bungalows across Coorg and Chikmagalur. “The concept has been evolving over time and is slowly yet steadily becoming popular amongst discerning travellers.

We notice immense scope for Plantation Trails as it opens an all new category of tourism for families looking to indulge in tranquility and lesser known activities,” said Gautam Prakash, head, Plantation Trails. Pointing out that occupancies have grown despite the increased competitive intensity in the marketplace, Prakash

Gautam Prakash

mentioned that all their properties seek to recreate the authentic plantation experience, including a luxurious stay in a planter’s bungalow and a coffee or tea plantation visit where one gets to experience the bean-to-cup journey in the truest sense.

With more people travelling

and looking for authentic experiences that a place has to offer, there have been interesting trends in terms of visitor profile and preferences. “Of late, we have observed that the number of women travelling alone or in groups has risen over the years. Now we see more independent women in

their 30s – 40s travelling without their family. It’s a growing trend and a welcome change.

Along with this, we have seen an upward trend among couples who take a vacation to catch up on their ‘we time’,” said Prakash.

Cottabetta and Thaneerhulla Bungalows are the flag-

ship projects of Plantation Trails by Tata Coffee. Both were recently restored. “The plan is to focus on premiumisation and restoration of other bungalows. These bungalows are unique colonial heritage properties, combining the grace and grandeur of a bygone era with contemporary comforts and warm service. The recent restoration has added the luxury elements to the old colonial charm,” he said. The spacious and quaint bungalows offer a personalised cook and butler service to guests who are also treated with authentic Coorg delicacies from the home-styled kitchens. In terms of activities there are many options for guests - trekking, boating, white water rafting during monsoons season, and sports like badminton, table tennis and golf. Nature lover can go for a guided bird watching tour in the plantations.

Omega Hospitality Consultants to position Haridwar beyond pilgrimage Reema Lokesh Mumbai OMEGA HOSPITALITY Consultants founded by Rakesh Lamba, has moved into the business of providing complete hospitality solutions for projects from start to finish, from acquisitions to marketing promotions.

The company recently took over a project in Haridwar called Hotel Ganga Sadan

6

and is focused to promote the region beyond just a pilgrim destination. Haridwar is blessed with interesting tourism attractions around its core area that can be interesting for tourists who visit the region.

The Rajaji National Park, which is 15 km from the hotel, is a unique experience of fauna and flora. The region is also attractive for adventure tourism experiences namely

FOOD & HOSPITALITY WORLD

August 1-15, 2015

river rafting at Rishikesh, training programme for kayaking, rock climbing, yoga workshops and more. The yoga workshops are also conducted within the hotel premises. The 39 rooms property with a roof top restaurant and open space for buffet at the Ghats of the Ganges, offer an option for medium size MICE groups.

Speaking about the region and the place Lamba said,

“Haridwar is primarily promoted and positioned as a pilgrim destination but we intend to position it beyond pilgrimage. The place is blessed with interesting options to choose from. Our property has also designed a special NRI package of six nights and seven days as a gift for senior citizens. It is an all encompassing hassle-free package, which we offer our clientele. Most visitors move

on for their Char Dham Yatra, leaving the senior citizens back at Haridwar many a times unattended, without any support staff. We step in here to cater to their requirements and give them a complete pilgrim holiday experience.” The Haridwar market and local spots are also worth exploring. It is well connected from New Delhi and other regions, hence an accessible destination to rediscover.

MARKETS

Effective tool for hotel reputation management Sudipta Dev Mumbai REPUFACT HOTEL reputation management start-up launched its first product called RepuFact.com on July 1 this year. The product is a business intelligence plus semantics analysis tool. It enables hotels to get consolidate reviews from 126 portals across the world. These reviews in different languages are translated into English.

“There are three parts to the technology - aggregating reviews from across the world (blogs, Tripadvisors, or wherever the hotel is mentioned). This content is given

to the hotel to figure out what their customers are saying globally, for instance the review might be in German there are certain hotels that cater to certain demographics. The second thing is that we have put together a semantics analysis of that review (the positives and negatives customers are talking about),” said Deepak Mavinkure, founder and CEO, RepuFact, adding that, the service also gives data on how all this impacts the bottom line and the top line.

The product is software as a solution. A login id and password is given to clients. Hotels tie-up with the company

Deepak Mavinkure

as a retainer, for at least six months. “This is because a lot of time and effort goes into building the reviews and facts

together. They have real time access to it. Early morning when a revenue manager walks in and logins to a site he knows what reviews have come in from different parts of the world,” stated Mavinkure, pointing out that as the content is third party the hotel cannot show it on its website, but the revenue manager can share the content internally with other departments for necessary action.

Already 60 customers have letter of intent with the company, including some big names in the hospitality industry. The company is also in the process of signing up with a large hotel consolidator. Re-

puFact is helpful to hotels, irrespective of category, asserted Mavinkure, adding that one of the clients is Poppy, a chain of two-star and threestar hotels in Tier II and Tier III locations in Tamil Nadu like Coimbatore and Madurai.

“We have been working on this product for seven-eight months now and one of the strengths that we bring to the table is our relationship with the hotel industry at the GM and revenue manager level,” said Mavinkure (he was part of the founding team at Travelguru, acquired

by Travelocity in 2010 and later sold out to Yatra in 2012).

RezNext to launch Business Intelligence product for India market Rituparna Chatterjee Bengaluru REZNEXT GLOBAL Solutions, a real-time distribution technology company, will be launching an add-on product called Business Intelligence for the Indian hospitality industry in the third quarter of 2015.

The product, which is presently in the final development stage, will be launched in India followed by international markets. The product will be tightly integrated into the company's existing platform. Elaborating on the product, Mike

8

Kistner, chief executive officer, RezNext Global Solutions stated, “We are working on a Business Intelligence product that will be bundled into our platform to provide insights into what is going on in the business from the distribution, reputation, revenue management perspective. It will aim at providing actionable information to the hotel. This will be an evolutionary product; we will start out with the basic version, build upon it to make it a part of our complete one-stop-shop.

Our existing customers will get a basic level of the Business In-

FOOD & HOSPITALITY WORLD

August 1-15, 2015

Mike Kistner

telligence product but will have to subscribe for the upgraded version.”

The Business Intelligence product will track all the variables occurring within the hotel environment including transactions (value/cost of transactions), reputation (industry's and competitors' opinion about the hotel on social media, history and analysis will show that a good reputation is worth a certain amount of additional revenue in terms of what a hotel can charge for its room and the likeliness of people willing to

book a room), distribution intelligence ratio (distribution costs for different channels and returns on the same), shopping, revenue management, etc. “All these are then fed into the system to give the hotel actionable recommendations in terms of what it should be doing with its rates, what is its minimum length of stay, etc.

Through this the hotel can create a profitability management system. Moreover, the product will also give information on scheduling and staffing. Its upgrade will also happen seamlessly,” avers Kistner.

MARKETS

Azure Hospitality receives `650 million funding FHW Staff Mumbai AZURE HOSPITALITY (Azure), owner and operator of pan-Asian restaurant brand Mamagoto has raised `650 million (approximately US$ 10 million) from Goldman Sachs, one of the leading global investment banks and active investor in India. The investment will be used to further expand Azure’s three restaurant brands throughout India and in select markets abroad. In addition to Mamagoto, Azure owns and operates the quick service restaurant chains Rollmaal, an Indian street food offering, and Speedy Chow, which serves Thai and Chinese comfort food and classic favourites like Tibetan momos and Khao Suey in addition to its popular combo meals.

Both QSR brands are delivery centric and powered by their own online and mobile ordering platforms and logistics network.

Rahul Khanna, co-founder and director, Azure Hospitality said, “India’s young, billion-plus population is undergoing a revolution in terms of experimentation with diverse cuisines, driven by online and mobile food ordering services. Azure is focused on being at the forefront of that change and disruption.

Partnering with Goldman Sachs allows entrepreneurs like ourselves to make our most ambitious dreams match India’s massive consumer scale and tremendous market opportunity.”

Ankur Sahu, co-head of private equity in Asia, Goldman Sachs said, “We are strong believers in the theme of domestic consumption growth in India.

Goldman Sachs continues to back high-quality, local entrepreneurs to build large businesses based on this investment theme. Through this most recent partnership with Azure, we intend to leverage our global expertise in the sector to help create a large, differentiated leader in India’s rapidly growing F&B industry.”

FOOD & HOSPITALITY WORLD

9

August 1-15, 2015

Established in 2009, Azure is a food company co-founded by food and hospitality focused entrepreneurs Kabir Suri and

Rahul Khanna. Together they have grown revenue by over 50 per cent year- on-year in the last five years and have a current na-

tionwide workforce of 700 professionals to scale Azure’s brands throughout India. The company also operates a cater-

ing brand Mamapaati, which building off its success in the Delhi NCR market, recently opened in Mumbai.

MARKETS

Puratos to invest in new plants over next five years Kahini Chakraborty Mumbai PURATOS, a global food ingredient company, is looking at investing heavily in new markets in India. With an aim to further grow the business, the company has opened a state-of-the-art facility in Ranjangaon, Pune. Dhiren Kanwar, country head-India, area general manager-South Asia and customer service associate, Puratos, said, “We have been in the India market for seven years and the coun-

try is the fastest growing market in the Asia Pacific region. It makes sense for us to invest in this market. We have invested close to `50 crore and over the next fourfive years we are going to invest heavily in setting up new plants in new markets.

Presently we have our innovation centres in Mumbai and Delhi, and very soon we will be opening a centre in Bengaluru. In India there are about 80,000 potential customers and we have touch based a

Dhiren Kanwar

couple of thousands up till now.”

The company recently launched its Taste Tomorrow 2015 Research results which focuses on the consumer behaviour in the food space and provides unique insights into emerging consumer trends.

The India survey highlighted positive signals for the industry with 62 per cent consumers believing that food will be more diverse in India by 2025. The results also indicated that consumers also believed that food will be more

innovative and tastier, convenient and ready-to-eat.

When asked about the growth of the bakery industry, he opined, “We see a lot of growth in healthy products as whole grains, multi grains options are growing five times as more than other products.

This is an opportunity for us to cater to customer demand.

For patisserie, consumers are looking at more innovative products in terms of healthy food flavours. We are soon going to launch chocolate patisserie as well.”

SSS launches VIANERGY II energy saving canopy in India Rituparna Chatterjee Bengaluru SOUTHERN STAINLESS Steel (SSS) Fabrications, one of the leading global players in high-quality ventilation systems for institutional and commercial kitchens, has launched VIANERGY II in India. VIANERGY II is the latest innovation in canopies enabling automatic adjustment of the air flow supply as necessary to ensure energy-efficient air conditioning and highest possible energy saving.

Speaking about the product, Hans Tervoort, project manager, SSS, stated, “VIANERGY II canopy is one of Vianen Kitchen Ventilation, The Netherlands’ newest innovation which reduces the amount of extraction air volume required in the professional kitchen by 28 per cent.

Hans Tervoort

Vianen launched this product in Milan in 2013. The major export regions of Vianen KVS are the Middle East, Far East and Europe. However, India is a challenging market for this product.”

SSS offers support and advise in the field of sustainability.

Tervoort added, “Ventilation is

10 FOOD & HOSPITALITY WORLD August 1-15, 2015

important for the safety and comfort of employees and customers. The VIANERGY II meets the demand from our customers for sustainability and the awareness of the care for the environment and the need to save energy. Along with other major brands in the hospitality industry, SSS leads the market towards using high energy saving

products, which results in reduced consumption and actual savings for the end customer.”

Vianen Kitchen Ventilation was founded more than three decades ago as a manufacturer of kitchen ventilation in Woerden, the Netherlands. With a view to expand its international presence in India, Vianen founded SSS Fabrications India

in 2011, based in Bengaluru. SSS is a privately held company leading in design, manufacturing and installation of kitchen ventilation systems and stainless steel kitchen equipment for the professional kitchen. The products are manufactured in India using Vianen technology and support from Vianen Kitchen Ventilation, The Netherlands.

MARKETS

AIH&TM partners with NCHMCT to launch new course FHW Staff Mumbai ASHOK INSTITUTE of Hospitality and Tourism Management (AIH&TM), a hospitality training institute under the HRD Division of India Tourism Development Corporation (ITDC) has formalised collaboration with the National Council for Hotel Management and Catering Technology (NCHMCT), under the ministry of tourism, Government of India, to offer a three year Bachelors of Science (BSc) course in Hospitality and Hotel Administration (HHA).

Under the new programme, students will learn from expert faculty and a wide pool of industry professionals, while getting handson experience in an international setting, and gain valuable insight about the cultural and business perspectives of the sector.

Umang Narula, chairman and managing director, ITDC said during the induction, “AIH&TM, as a premier institute in the hospitality and tourism sector, has excellent record of producing world class talent in the servicing industry, examples of which can be seen leading some of the top hotel and restaurant chains in the country and abroad.”

Anup K Chatterji, general manager- HRD, ITDC, will lead as the principal of AIH&TM. Chatterji said, “By offering a bachelors degree with NCHMCT, we can continue to enhance the global presence of the HHA degree and attract some of country’s most talented students to the programme.”

FOOD & HOSPITALITY WORLD

11

August 1-15, 2015

MARKETS

Villeroy & Boch in exclusive distributor partnership with Ariane FHW Staff Mumbai VILLEROY & BOCH, a leading ceramics manufacturer and one of the most traditional and renowned European premium brands in the areas of bathroom and wellness, tableware and tiles, has announced an exclusive distributor partnership with Ariane Fine Porcelain to the foodservice markets in the United States, Canada and the Caribbean. Present, when signing the cooperation agreement at the headquarters of Villeroy & Boch in Mettlach, Germany, were Nicolas Luc Villeroy, CEO of the tableware division at Villeroy & Boch and Dr Khater Massaad, head of the Star Indus-

trial Holding, which includes Ariane Fine Porcelain. Through this agreement Villeroy & Boch expands its portfolio of products that are geared towards the casual dining segment in the hotel and restaurant industry for the North American market. “The partnership with Ariane gives us a very compelling value proposition to offer our customers,” said Villeroy. “They have a broad product portfolio of both tradi-

tional porcelain and bright white hard-paste porcelain. Their products offer good price to quality ratio,” added Villeroy. According to John Schroeder, vice president foodservice at Villeroy & Boch USA for Americas, the timing of the partnership could not have been better. “With the economy on the rebound and a gap in the market for this type of product, an agreement offers a great opportunity for both com-

panies,” said Schroeder.

With over 30 years of experience and success on an international level, Dr Khater Massaad leads Star Industrial Holding, an international holding company specialised in ceramics

and porcelain ware. SIH has created and currently manages 11 existing production sites across the globe, valued at US$ 330 million. This includes Ariane Fine Porcelain that was created in 2014.

Anantara Golden Triangle champions natural elephant interaction FHW Staff Mumbai ANANTARA GOLDEN Triangle Elephant Camp & Resort, renowned for its highly acclaimed onsite Elephant Camp, which offers guests an inspirational range of fun, interactive and educational experiences with its friendly herd of rescued gentle giants has now introduced a new two hour ‘Walking with Giants’ experience.

‘Walking with Giants’ has been devised as an optimum way of getting to know the elephants better and develop a deeper emotional connection.

Much more than simply a walk, it enables guests to ex-

12

perience the natural joy of the elephants’ daily free roaming time, and also to gain enlightening insights from scientifically qualified experts about how these intelligent creatures think and behave.

Guests who sign up for ‘Walking with Giants’ join the elephants on their daily stroll, accompanied by their mahout caregivers and either the Camp’s resident vet or biologist. After walking from the Elephant Camp out to the grasslands or forest, depending on the season, the antics of either river bath time or playtime in the mud illustrates just how cheeky these graceful animals can be.

Guests can help to prepare

FOOD & HOSPITALITY WORLD

August 1-15, 2015

snacks for the elephants. Meandering back to the camp, the scientific expert explains about elephant biology and behaviour, and also reveals fascinating insights about the past, present and future for all of Thailand’s elephants.

John Roberts, Anantara’s Director of Elephants and Conservation Efforts, enthused, “One of the most inspiring and heartwarming aspects of the camp is when we can give the elephants freedom to roam in their native

jungle habitat, and creating this new activity provides guests with a prime opportunity to experience the pure joy of simply being with elephants as they socialise and behave completely naturally. It is also a fantastic experience for enthusiasts who are interested in learning about these majestic mammals from a scientific perspective.”

Set up in 2003 as a traditional mahout village, the Elephant Camp works alongside Anantara’s Golden Triangle Asian Elephant Foundation. To date, over 40 elephants have been rescued from Thailand’s city streets, of which 20 now live in Anantara’s Elephant Camp.

BAKERY FOCUS

A MARKETING INITIATIVE

Chocolate magic With a growing number of consumers prefering chocolate based desserts, there is a belief that food innovation will be the leader in growth of the food industry

C

hocolate, the name itself conjures up a magical image ranging from the simple milk to bittersweet notes, to the gourmet flavour infused bite sized delight;, whatever your poison this sweet temptation can fix anything from a broken heart to a scrape on the knee, or melt an angry lover to simply make up with a long lost friend.

It is no wonder then that it is the fastest growing flavour within the patisserie arena and among the popularly used flavours in Asia and the world.

More than half of all new launches, across the bakery and patisserie world, are chocolate based. Within the Asia–Pacific region itself, more than 70 per cent of consumers prefer chocolate based desserts, and that is a number that is steadily growing. A growing number of consumers are also of the belief that food innovation will be the leader in growth of the food industry. While keeping old favourites unchanged, newer creations will come to the fore, dance in the spotlight for a while and quietly fade away, like the cronut.

Many of these international trends occupy a fair amount of space within the Indian consumers’ mind space as well. Making it essential to produce a larger variety of beautiful products that taste memorable, and consistently so, and all this at a sweet price point too.

Puratos tracks and understands global trends often be-

14

fore they become trends, tailoring their offerings to suit customer needs even before customers wake up to their own requirements. Puratos’ commitment being the best in the market extends to bringing to its customers specialised products that will be the specialised solution to all its customers’ requirements.

Puratos chocolate is available in three variations, hard chocolate compound the Carat Coverlux and Cover, the soft and creamy compoundCarat Decorcrem and as fillings - Carat Supercrem.

Puratos believes that creation of masterpieces should not be inhibited by the lack of ingredients that will add a sparkle to the final product and that chefs should have the freedom to make and execute sublime pieces safe in the knowledge that the products they use will behave exactly as they should time after time, creation after creation in a time effective and dependable manner. Puratos uses its superior technology and its worldwide presence to source raw materials and then treat them with the love they deserve to bring to its customers a superlative product that will work exactly the same way every time.

Carat Coverlux is perhaps the benchmark of chocolate compounds with its excellent chocolate taste. Available in three variants - milk, dark and white, the Coverlux, true to its name is made from premium ingredients to give that shine and smooth texture, that translates into a luxurious mouth feel, the hallmark of a well made chocolate. As with

FOOD & HOSPITALITY WORLD

August 1-15, 2015

Puratos believes that creation of masterpieces should not be inhibited by the lack of ingredients that will add a sparkle to the final product and that chefs should have the freedom to make and execute sublime pieces safe in the knowledge that the products they use will behave exactly as they should time after time, creation after creation

BAKERY FOCUS

A MARKETING INITIATIVE

all well made chocolate, the Coverlux has an excellent snap when broken, and often finds use across the board from decorating to enrobing.

The Coverlux can also be used when making muffins, mousses, and within the patisserie world as a whole. The Coverlux finds its special niche when used in moulding and producing hollow figures, that can be de-moulded easily.

Requiring no tempering, the Coverlux is perhaps the answer to all chocolate requirements across the board.

The Carat Cover, is perfect as a cost effective, multipurpose use chocolate compound. Highly bake stable, the Cover melts like a dream, and again boasts of excellent snap.

When used across the board, the Cover adds that subtle taste that comes from a well finished chocolate. Finding special use within the patisserie world, the Cover is a

more cost effective option that allows creativity to sparkle without compromising on the mouth feel and taste of the final product.

The ease of use of Cover and Coverlux along with their long shelf life make them the compound of choice, the go to chocolate products that will allow you to let your creations sparkle while the Puratos’ chocolate flavour adds that discrete dimension to the mouth feel, taking it to the next level of wow.

Puratos’ Carat range of chocolate compounds allows you to freely reinvent and invent classics, with the knowledge that like all its products, Carat comes with that Puratos guarantee of premium ingredients, and cutting edge technology that comes together to produce a world class chocolate compound.

Puratos will soon launch Carat soft compound and fillings.

NEW KIDS ON THE BLOCK

Novotel Imagica Khopoli Aadi Spa, Hyatt Regency Ahmedabad

NOVOTEL IMAGICA KHOPOLI is India’s first theme park hotel. Located adjacent to Adlabs Imagica and Aquamagica and nestled between Sahyadri Hills, the hotel is easily accessible from Mumbai and Pune through express highway. Novotel Imagica Khopoli comprises of 287 rooms, four F&B outlets and a large banquet space ideally suited for families, groups and weddings.

HYATT REGENCY AHMEDABAD has opened its state-of-theart Aadi Spa. Overlooking Sabarmati River, Aadi Spa offers holistic calmness by blending contemporary art of spa and evolved techniques, perfected through decades. The spa will be headed and supervised by Dr Sahaj Parekh, who is a qualified professional in Naturopathy and yogic sciences. Aadi Spa provides a host of treatments and therapies in the state-of-the-art fitness centre, equipped with cardio and strength-training equipment.

The St Regis Vommuli Resort,Maldives STARWOOD HOTELS & RESORTS Worldwide has announced the signing of an agreement with Residency Resorts Malé, part of the Chennai-based property developer, Appaswamy Group, to debut the renowned St Regis brand in the Maldives. Set to open in 2016, The St Regis Vommuli Resort will be located on a private atoll spanning more than 20 acres. The resort will feature 77 private villas. Guests will have access to a spa with six private treatment rooms; an infinity swimming pool; state-of-the-art fitness center and yoga space; and a dive and activity centre. F&B facilities include an allday dining restaurant, three specialty restaurants and a signature bar.

Quench All Day Pub,Mumbai THE QUENCH ALL DAY Pub recently opened its doors in Juhu, Mumbai. Open from one pm to one am, Quench All Day Pub’s drinks menu is extensive with over 25 cocktails and 25 imported and domestic beer to choose from, in addition to spirits, wine and more. The cuisine ranges from Chinese and Thai to Italian and Continental and even features sizzlers.

TEDA,Tianjin – Marriott Executive Apartments TEDA, TIANJIN – MARRIOTT Executive Apartments (MEA) recently opened its doors to both business and family travellers with 114 studio, one, two and three-bedroom, fully serviced apartments. It is the sixth MEA of Marriott International in China, as well as the first extended stay apartments managed by an international hotel group in Tianjin Economic - Technological Development Area (TEDA). World-class dining facilities, 24-hour fitness centre, spa and 25-metre indoor swimming pool with sauna and whirlpool of the adjacent Renaissance hotel are available to guests. For families, it offers a kid’s club and easy access to the Tianjin International School and Tianjin Maple Leaf International High School. The property also provides an upscale venue for business meetings with gourmet dining, a meeting butler and 12 multi-function rooms providing over 64,000 sq ft of event space.

16

FOOD & HOSPITALITY WORLD

August 1-15, 2015

PRODUCT TRACKER

Asahi India Glass ASAHI INDIA GLASS has expanded its existing portfolio in the architectural glass segment with the introduction of a new shade under its range of hard-coat reflective glasses – AIS Opal Features and benefits:z AIS Opal is a solar control heat reflective glass, manufactured using cuttingedge CVD technology which makes it a long-lasting and durable glazing solution z Its solar control characteristic reflects heat, hence preventing a large part of it from entering the building z Value for money z Available in 3.5 mm, 4 mm, 5 mm thickness

The Great Eastern Home

Nutraj NUTRAJ, THE RETAIL and consumer brand by VKC Nuts, has introduced a new variety of nuts under its signature collection. Owing to changing lifestyles of the consumers, nuts and dried fruits are no more considered as luxury but have transformed into a necessity. Exotic variety of Turkish Hazeluts, Pine Nuts and Pecan Kernels are now available for healthy snacking.

THE GREAT EASTERN Home – Fine Interiors has launched its classy collection of sofas. The set of sofas comprises of contemporary styled two seater sofas to Rococo styled three seaters, and are hand crafted with top quality wood and a high gloss polish. The collection is a blend of classical and contemporary sofas.

Pergo PERGO HAS UNVEILED its latest Vinyl Flooring Collection and Vinyl Planks and Tiles.

The flooring collection has 14 designs in two quality levels i.e. Optimum and Premium. The products in Optimum range belong to Class-33 with glue down laying system which is preferred for commercial areas and Class-32 Premium range products have PerfectFold 3.0 installation system, made for residential use. Pergo Vinyl Planks and Tiles are easy to install and durable, having PUR (Polyurethane) coating over the top surface makes Pergo Vinyl flooring tough.

Formats available in Optimum range are: 1219 x 184 x 2.5 mm, 610 x 305 x 2.5 mm and Premium range are: 1225 x 178 x 5 mm,1225 x 303 x 5 mm.

Marshalls-India MARSHALLS WALLCOVERINGS has introduced a wide variety of wallpapers for monsoons. The company offers a solution for making leaking walls invisible. One of the major advantages of using wall coverings includes quick installation without any smell or mess. Also, the high humidity does not affect wallcoverings as they are vinyl coated and are 100 per cent washable, colour fast and fire retardant.

Yo u r

R e l i a b l e

K i t c h e n

P a r t n e r

We provide complete solution for all kitchen equipment requirements Hotels ● Restaurants ● Corporate Canteen ● Bakery ● Bars Office address :- Thomson &Thomsons Unit No. 6, D’silva Baug,A. G. Link Road,Asalpha, Ghatkopar (W), Mumbai - 400 084Tel. : +91-22-25112130, 7208082013, FACTORY :Gilbert Compound, Durga Mandir Road, Near Sakinaka Police Station,Andheri (E), Mumbai - 400 072 E-mail : sales@thomsonnthomsons.com, Web: www.thomsonnthomsons.com ServiceCentres:-Ahmedabad,Bangalore,Cochin,Chennai,Delhi,Goa, Hyderabad,Kolkata,Lucknow,Mumbai,Pune,Vizag

FOOD & HOSPITALITY WORLD

17

August 1-15, 2015

SPA & WELLNESS

THE JOURNEY BEGINS Hilton Worldwide has evolved its offerings to meet the needs of mindful guests by reimagining its spa concept, eforea spa

18

FOOD & HOSPITALITY WORLD

August 1-15, 2015

SPA & WELLNESS

W

ITH 22 EFOREA spa locations across the globe and 42 in the pipeline, eforea spa has developed three new treatment enhancements that embrace ancient healing methods and a refreshed treatment menu to compliment the changes to the concept’s identity worldwide.

Hilton Worldwide has more than 400 spas currently open across the full global portfolio with another 119 in the pipeline.

In addition to the new look and feel, starting this July, eforea spas around the world will be rolling out an updated treatment menu. The new menu includes three unique, short-duration journey enhancements – treatments packed with ancient healing methods plucked from some of the world’s most fabled spa and health cultures.

Ancient healing Signature to eforea spas are the Journey Enhancements, powerful mini treatments that can be added to services or enjoyed by themselves. These treatments introduce guests to ancient healing methods plucked from the most fabled spa cultures around the world.

Master therapist Sean Jordan, in collaboration with Hilton’s wellness team and

many eforea spa team members, developed these 25minute mini-treatments, which spotlight regions of the body with condensed areas of nerve endings and tension. The first Journey Enhancement focuses on feet, the second concentrates on the head, face and shoulder, and the third is centred on the neck and scalp.

These special treatments are commonly added to full duration services such as the Essentials and Escape Journeys or can be enjoyed individually for those who have limited time.

Guests can also continue to enjoy the two popular Journey treatment options at eforea spas globally.

The Essentials Journey is composed of powerful, technologically advanced treatments that are sought after in every part of the world. In addition, each eforea spa location will take a unique approach to a bespoke and localised Escape Journey offering, incorporating fresh and local ingredients, products and therapies.

Ryan Crabbe, senior director of global wellness, Hilton Worldwide says, “Our guests seek balance more than ever before and turn to us for the latest wellness solutions and methods. With our re-inspired eforea spa concept, we take

our team members and guests to an even deeper level of understanding of how wellness has the power to leave people feeling healthy and brighter.”

A spiritual escape eforea spa was born out of Hilton's desire to deliver a refreshingly unexpected spa experience - and offer guests a spiritual escape from their increasingly hectic lives. Guests at eforea spa enjoy services that focus on balance and wellness, and embark on transformative journeys of the senses that help them emerge brighter. The spa concept has been designed as an adaptable model for all the company's brands - Hilton Hotels & Resorts, DoubleTree by Hilton, Embassy Suites by Hilton, and Curio – A Collection by Hilton that is scale-able, customisable, and built on a market-driven menu and service platform that appeals to a wide range of guests.

Hilton Worldwide is one of the largest providers of spa services on a global scale, with more than 400 hotels offering spa services worldwide. More than 40 properties among our full-service brands in development are committed to include eforea spa, positioning eforea spa as one of the world fastest growing spa concepts.

FOOD & HOSPITALITY WORLD

19

August 1-15, 2015

INTERIORS & DESIGN

DESIGN IN ASTUDIO Since 2009, Studio HBA, a division of Hirsch Bedner Associates (HBA), has been providing cutting edge, stylish designs to three and four-star hotels across the globe - their designs bridging the gap between the culture the guest is coming from and is entering into

By Rituparna Chatterjee

O

NE OF THE WORLD'S leading hospitality interior design firms, Hirsch Bedner Associates (HBA) always had a focus on luxury hotels. Since 1965 the firm has been creating signature looks for many traditional luxury hotel brands, independent contemporary boutiques, urban resort spas, world-class residences, restaurants, casinos, and cruise ships. What is unique about its design is that each HBA interior is the result of a sensitive response to location, architecture,

and client vision which has led the firm to win numerous awards including the Gold Key Award, A&D Trophy Awards (previously Perspective Awards), European Hotel Design Awards, among others.

After having successfully established its presence globally, HBA recently expanded its reach by launching a young, dynamic brand that would cater to the design requirements of five and four-star hotels.

Hence, Studio HBA was launched in 2009, with its first office opening in India at New

20 FOOD & HOSPITALITY WORLD August 1-15, 2015

Rahul Shankhwalker

Delhi. “In these 50 years, the way hospitality is delivered on a commercial level and the way it is consumed on a domestic/professional level have changed. Due to the rapid advancement of technology, travel has also undergone significant changes, causing three and four star hotels, apart from the luxury ones, to focus on offering good quality design services to its guests. This is where we felt the need to establish a brand that would be of the HBA level but at the same time affordable to three and four-

star hotels. In 2009, we established Studio HBA and the pilot project was started in New Delhi,” mentions Rahul Shankhwalker, partner, Studio HBA. Over the six years, Studio HBA went on to establish more than 10 offices around the globe including Shanghai, Singapore, New Delhi and others.

The Mumbai office was launched earlier this year.

India is one of the major markets for Studio HBA after China. “To be able to be successful in this country, it was very important to have a physi-

INTERIORS & DESIGN

cal presence. Within one year of our launch in India we were able to establish ourselves and since a major part of our business is in Mumbai we decided to open an office in Mumbai,” opines Shankhwalker. Since its lunch, Studio HBA has been catering to different segments like hospitality, residential, F&B, wellness and workplace.

The company is presently engaged in over 200 projects stretching from the West Coast of America to the Middle East, India, China, Indonesia and Myanmar amongst others.

Design next Today, hotels have cleverly adapted to rapid social changes with creative solutions. From rethinking guestroom configurations to creating highly personalised experiences, hotels are transforming guest rooms into experiential retreats. With rising land costs, many hotels under the budget segment are focusing on merging different functional spaces. “In the budget segment the focus in on maximising return on available spaces. There are budget hotels coming up in Europe that have trendy designs, even ibis is a trendy and forward thinking brand when it comes to its design. A great thing ibis has done is of merging functional spaces. For instance, in the day when people are getting ready

With rising land costs, many hotels under the budget segment are focusing on merging different functional spaces. This trend is taking place across all budget hotels. Many of the luxury hotels are also looking at blurring the boundaries to leave for work, the lobby should be able to take care of the dining function. In the afternoon, the restaurant should be able to become more of a meeting space. This trend of merging functional spaces is taking place across all budget hotels. Many of the luxury hotels are also looking at blurring the boundaries between different functional spaces,” points out Shankhwalker.

A hotel design acts as a bridge between the culture the guest is coming from and the culture he is entering into – it is like bridging two experiences.

“This is an universal trend which gives us immense tools to design hotels using local craft resources. It is also a social responsibility to support local industries. We at Studio HBA try to give guests the local experience without trying to be too cliche or thematic. But it

needs to convey what the place is all about once guests enter the lobby. For instance, Goa is culturally rich and diverse from other parts of India. It has a strong local crafts' presence, which is presently dying because of lack of support. Hence, in the DoubleTree by Hilton Hotel Goa - Arpora - Baga project, we have worked with the local craft community to weave fabrics for us. We have tried to source as many things within a radius of 200 km,” avers Shankhwalker.

Technology is big. But how you incorporate it in hotels for the modern traveller is important. “Technology has effected the way we design spaces.

Luxury is not necessarily defined by size but by how much convenience and functionality you can provide to the guest in the room,” preaches Shankhwalker.

FOOD & HOSPITALITY WORLD

21

August 1-15, 2015

cover )

In this Independence Day special, we take a peep into India's heritage hotels that have retained their architectural splendour and ambience

THE VERANDAH IN THE FOREST

MATHERAN

&*

T

he paths once cleared by the British in the forests of Matheran, making it the last British hill station, have acquired a new identity. Perched atop the Sahyadri ranges, The Verandah in the Forest, Matheran is Asia’s only pedestrian hill resort. Chug up in a toy train, trot, or arrive in a palanquin, past gigantic mansions built by the British, the Parsis, and the Bohras. The Verandah in the Forest was the second house to be built on the isolated Western

22 FOOD & HOSPITALITY WORLD August 1-15, 2015

Ghats, by Captain Barr. Now, with every facility in place, it is reputed to be second to none.

With its proximity to Mumbai, the 19th century colonial home can hold small conferences throughout the year. The property has 11 rooms and suites and they are categorised as Luxury Suite, Suite, Grand Room and Room. Each room is given a different name and an individual persona. The rooms provide facilities such as air-conditioning, attached bath with running hot and cold water, and more.

There are altogether 28 points, two lakes, two parks, four major worship places and a racecourse to visit inside

Matheran. It takes about two-three days on your feet for a complete adventure. Important points are Alexander Pt, Rambag Pt, Little Chowk Pt, Big Chowk Pt, One Tree Hill Pt, Belvedere Pt, Olympia Race Course, Lords Pt, Charlotte Lake, Pisharnath Mahadev Mandir, Celia Pt (a water fall mouth), Echo Pt., Porcupine Pt (Sun

Set Pt), Panorama Pt (Sun Rise Pt), Khandala Pt, Madhavji Garden & Pt, Matheran Railway Station, Louisa Pt, Mayra Pt, Pisarnath Temple, Matheran Shiv Mandir. There are also view points like monkey and echo, steep cliffs, deep ravines. There are many picnic spots as well.

(

THE MAIN FOCUS

CLARKES HOTEL

SHIMLA

&*

O

nce the summer capital of the British Raj, Shimla has a rich colonial heritage legacy. Clarkes Hotel in Shimla is one of the oldest hotels in the city. In fact it has served as a hotel since 1898. At a walking distance from the main tourism attractions in Shimla, like Gaiety Theatre, Groton Castle, Museum, Rothney Castle, Viceregal Lodge, it was one of the hubs of the fashionable social scenario in those times. The history of the hotel dates back to the 1920s when Ernest Clarke took

over as the manager of the hotel. They started taking a lot of interest in the hardworking and sincere young man Mohan Singh Oberoi. Later as they wanted a break, they handed over the running of the Hotel Carlton (earlier name) to Oberoi. Meanwhile in their six months absence an enterprising Oberoi had doubled the occupancy to 80 per cent. They decided to offer the property to Oberoi for a particular amount as they were keen to return to England. On August 14, 1934, Oberoi became the sole owner of Hotel Carlton, Shimla. He later renamed the hotel after Ernest Clarke.

The hotel that was upgraded from the 'Heritage' category to 'Heritage Grand' category by the Ministry of

Tourism in 2012, offers an old world charm with all the comforts of a modern hotel. The spacious, elegantly furnished rooms in the hotel offers spectacular mountain views. There are four categories of room. One of the highlights of the property is its impressive pillar-less dining hall. The dining hall offers a panoramic view of the surrounding forests, hills and the city. A wide variety of Indian, continental and Chinese cuisine

is served to guests. The Terrace is an ideal location to browse through a book and enjoy tea. The Bar from late 18th century bar is perfect to enjoy a relaxed drink.

FOOD & HOSPITALITY WORLD

23

August 1-15, 2015

cover ) HOTEL DU PARC

PONDICHERRY

&*

H

otel Du Parc is a French heritage property in Pondicherry. It was constructed around early 17th century as Heritage Villa Selvo. It was included in Villa Aroume, the 17th French society living in Pondicherry. Numerous esteemed French governors lived in this heritage house, Joseph François Dupleix being one of them. The hotel features a seamless blending of French and Indian traditions in each and every aspect. The best aspect is the hotel’s strategic location, just few minutes away from scenic beach Boulevard, Sri Aurobindo Ashram, Bharathi Park and also from the Pondicherry's museum and shopping district.

Those who stay at Hotel Du Parc often compliment the rooms of the hotel.

The property offers 10 rooms and looks spectacular due to its rich and sophisticated interior decorations. Period furni-

24 FOOD & HOSPITALITY WORLD August 1-15, 2015

ture and sophisticated drapes add style to these spacious rooms. The environment around every room is reminiscent of age-old traditions of Tamil Nadu.

The hotel has been re-modeled as a reflection of the colonial times. The architectural designing of the villa in the architect's own words has been a 'search to find an overlaying geometry (form) which can bind values'.

The distinct colour scheme of the sun kissed yellow and shades of pastel turquoise have been inspired from the region of Provence, South France. The contemporary look is a blend of the old and the new, captured well with English drapes, pure fabrics, colonial atmosphere, antique French furniture and local artisan craft in cane weaving and pottery.

The small town of Pondicherry is one of the major attractions in the state of Tamil Nadu. In early years, Pondicherry was ruled over by French authorities. The French rulers have left their mark which can be seen in the lifestyles, architectures and cuisines in and around Pondicherry.

THE LALLGARH PALACE - A HERITAGE HOTEL

BIKANER

&*

T

he Lallgarh Palace – A Heritage Hotel in Bikaner is one of the most impressive palaces in Rajasthan constructed during the last half of the 19th century. Renowned architect, Sir Samuel Swinton Jacob, was commissioned for the proposed residence of the young ruler, Maharaja Ganga Singh. The construction began in 1896 and the first quadrant, Laxmi Niwas, was completed in 1902. Maharaja Ganga Singh named his new residence in honour of his father, Maharaja Lall Singh. The princely abode welcomed Lord Curzon as its first important guest. The Lallgarh Palace is one of the best examples of IndoSaracenic architecture amalgamating the best of Rajput, Muslim and European styles. The intricately dexterous carving on the red stone is a hallmark of great local craftsmanship. Maharaja Dr Karni Singh, the 23rd ruler of Bikaner, was concerned about the preservation of this beautiful property and created The Maharaja Ganga Singhji Trust in 1972 and transferred two wings of the palace into the trust.

In 1974 the trust started running the hotel from those two wings.

The palace has played host to a number of dignitaries from all over the world. Sprawling lawns with dancing peacocks and beautiful bougainvilleas

adorn the palace. Open corridors run the length of the halls and rooms and are lined with a rare collection of old prints and vintage copies of etchings.

The covered corridors that link rooms are mounted with hunting trophies. The cupolas, domes and balconies were carved by local craftsmen with such delicacy that even today the solid red sandstone has the fragile appearance of lace.

The interior of the palace is laid out with a grand reception hall, drawing rooms, a billiard room, card rooms, smoking room, dining rooms and an indoor swimming pool.

The Lallgarh Palace has 56 well-appointed Superior and Standard rooms equipped with a mini bar and CCTV. The palace also provides personalised wedding solutions for its guests ranging from a royal welcome and regal procession to mehendi, sangeet, reception,ceremonies, entertainment, video filming and photography. Built in finely carved red sandstone, The Lallgarh Palace is an imposing and desirable backup for film and ad shoots as well.

Founded in 1488 AD by Rao Bika Ji, Bikaner is located in the north west part of Rajasthan. The imposing palaces, beautiful and richly sculptured temples of red and yellow sand stones display some of the finest creations of the Rajput civilisation. At present the city is developing fast into a tourism centre for its architectural wealth (Junagarh Fort), The Lallgarh Palace, Gajner Palace, Karni Mata Temple) and local festivals and fairs (Camel Festival, Gangaur Festival, Kolayat Fair).

(

TT HH EE M M AA II NN FFOO CC UU SS

THE TAJ WEST END

BANGALORE

&*

N

ext to the Golf Club and across the Turf Club track, stands The Taj West End Bangalore, a lush, 20acre garden, situated in the middle of Bangalore. Every one of the 91 rooms and 26 suites are a perfect blend of luxurious amenities, rich history and modern conveniences. The Taj West End Bangalore is a sanctuary for today's discerning business traveller and offers an array of cut-

ting edge business technology, and a 24hour business centre. For the leisure seeker, there is plenty to do - sip drinks under a 125-year old Banyan tree, relax in the sun or linger over high tea. In the mid 1800s, Bangalore was a leafy army base.

However, after the Suez canal opened in 1869, more people were coming to Bangalore and the need for lodges was growing.

Charming retired English ladies stepped up to fill the need and boarding houses began coming up all over the city. In 1887 Mrs Bronson opened a boarding house

with 10 beds. Bronson’s West End, as it came to be known, was very successful and eventually took over a second building that belonged to the secretary of the Race Club and then a third building which belonged to the Grenadier Guards, an elite regiment that was stationed in Bengaluru at the time. Today’s visitors can still see the regiment’s faded firecracker emblem on the side of the building.

By 1912, the success of Bronson’s West End had made it an attractive investment for the Spencer empire. The Spencers first found success as wine merchants and then expanded into department stores and hotels as they built their business catering to the need of the English upper class trying to adjust to life in India. Under the Spencers’ care, the West End truly came into its country club atmosphere. A large dining room and bil-

liards room were added along with a stable, racquet courts, croquet and nearby golf course. Some of the inherently charming features of the architecture were the tiled roofs, distinctive gables, dormers, monkey-tops, trelliswork and intricately carved fascias. By 1984, the Spencers called upon the Taj Hotels Resorts and Palaces to carry on the old world charm of the West End. The guests have always had their favourite rooms at this property. The Raja of Chettinad was a regular in room number 50, whereas Mrs McCormick always stayed in room number five. Today, the rooms are designed with a sense of openness, warm textures, fabrics and lighting along with a careful choice of artifacts.

The gardens are so intrinsic to the experience that all the blocks are named after flora such as Zinnia, Jasmine, Aster, etc.

different theme, and are comfortable and spacious, yet cosy. The Water Lily Bungalow, with four more suites and a stunning location on the edge of the Glenburn spur comprises a living room, smaller dining room, two verandahs and garden areas laid out on two levels, and connected to The Burra Bungalow by a stone staircase.

It also houses a large recreation and meeting room, as well as massage and

steam room. All four bedrooms have direct views of the mountains, with antique furniture, private balconies, bay windows/or sitouts.

The highlight of staying at Glenburn is the Tea Experience tour where guests are then taken to the tea factory where they go on a guided tour on how the leaf is brought in from the fields, weighed, and then taken through the processes.

GLENBURN TEA ESTATE

DARJEELING

&*

G

lenburn is a plantation retreat in Darjeeling. Started by a Scottish tea company in 1859, Glenburn then passed into the hands of one of India’s pioneering tea planting families – The Prakashes, popularly known as the 'Chaiwala family' . The story of the Chaiwala family began over a hundred years ago, and is closely connected with that of tea plantations in India. Today, the third and fourth generation Prakash family carry

almost a century of tea knowledge in their inheritance.

Glenburn tea estate is of particular interest to those tourists who might be interested in knowing about how a tea leaf makes it to their tea cup. Guests are accommodated in one of the two bungalows, each comprising four suites and common areas, gardens, verandahs and terraces.

The Burra Bungalow - home to generations of planters, remains the focal point of Glenburn hospitality, with its sweeping main verandah, cozy living room (with fireplace and library) and grand dining room where candle-lit sit-down dinners are held. The four bedrooms have been charmingly decorated, each following a

FOOD & HOSPITALITY WORLD

25

August 1-15, 2015

cover ) BOLGATTY PALACE & ISLAND RESORT

KOCHI

A

&*

midst the picturesque island of Bolgatty is the beautiful Bolgatty Palace & Island Resort Kochi, an exclusive mansion with four palatial rooms, providing travellers with worldclass amenities and wonderful holidaying options. Originally built by Dutch traders in 1744, it is the oldest of its kind that exists outside Holland. The resort combines leisure with business and it is popularly known as a honeymooners' paradise. The resort has a main block, a mansion block, which houses the palace rooms and a marina block which faces the marina. The marina block has marina on one side and the golf course on the other side. There are six lake view cottages also in the resort. The resort is encircled by a nine hole golf course established in 1925. Guests at the property are spoilt with multitudinous activities offered at the premises like golfing, bird

26 FOOD & HOSPITALITY WORLD August 1-15, 2015

watching and morning and evening walks on Bolgatty Island, ayurvedic wellness programmes, watching ships entering the Kochi port through the estuary, watching traditional fishing activities, and boating in Kochi backwaters.

Overlooking the backwater, Kochi seaport, Vallarpadam container terminal and the Arabian Sea is the Bolgatty Event Centre. The venue can be easily accessed from the heart of Kochi. The venue is ideal for conducting international conferences, conventions, exhibitions, meetings, wedding receptions and theme dinners. The centre is regarded as one of the exotic locations in Kochi.

Located on the eastern coast of Bolgatty Island is the Kochi International Marina, the first full-fledged marina of international standards in India. The marina provides berthing facility for 34 yachts and also offers services like water, electricity, sewage pump-outs, etc.

Marina House, built in traditional Kerala architectural style, serves as a station for vessels to refuel and to replenish their stores.

Kochi, the prominent travel destination of Kerala, has always been an exotic location on a traveller's list.

The sea, backwaters, monuments, heritage is what Kochi is all about.

WELCOMHERITAGE GOLF VIEW

PACHMARHI

&*

S

urrounded by lush greens with an undulating jogging track, WelcomHeritage Golf View is the pride of Pachmarhi, one of India's most scenic hill stations, the discovery of which is credited to Captain Forsyth, a British soldier who discovered this picturesque plateau on Mahadeo hill.

It was constructed by the Roman Catholic mission in 1927 and is famous for its architectural finesse.

The name 'Pachmarhi' can be translated to mean five shelters referring to five caves with sculptures located in the heart of the hill station. Legend has it that the five Pandava brothers (of Mahabharata fame) lived for sometime in these caves during their years of exile.

Nestled in the lap of Satpura hills, Pachmarhi, the hill station of

the central provinces is situated on an isolated plateau in the Mahadeo hills of the Satpura range in the south eastern corner of the Hoshangabad district. The characteristics of Pachmarhi scenery are its forest glades, ravines, waterfalls, bathing pools, caves, rock paintings, sacred places and Satpura National Park. The entire plateau covers an area of 13 sq km, providing 74 km of cross country trek at a stretch in and around.

It has 20 known water places with about half a dozen waterfalls, a string of Khuds and hill tops and there are view points at about 61 places. WelcomHeritage Golf View overlooks the golf course of Pachmarhi and is spread over four acres of land.

The resort is known for its historical colonial ambience along with modern facilities. Decorated with period furniture, the resort offers a beautiful view of its lawns with a convenient jogging track.

(

THE MAIN FOCUS

CASA PALACIO SIOLIM HOUSE

GOA

&*

A

350 year old heritage hotel in Goa, Casa Palacio Siolim House was built in 1675. It is a Palacio that dates from the earliest times of the Portuguese occupation of Goa, re-

stored as a home which, now doubles as a private seven room heritage boutique hotel in Goa. The house understates its stature as one of Goa's most unique and oldest manor houses. There are very few examples of the aristocratic late 16th century 'casa do sobrado' style of Goa-Por-

tuguese architecture remaining in North Goa. The manor once housed the governor to Macau, and a family of administrators that included a governor to Mozambique. The property is classified as a 'Heritage' boutique hotel in Goa by the department of tourism, and situated in the quiet coastal village of Siolim, Goa. The property is in close proximity to beaches just to the north of Morjim, Ashwem, Arambol and Mandrem beaches and the action of the Candolim – Calangute – Baga – Anjuna beaches to the South.

The Siolim Collection - a curated set of exceptional properties (mostly in the village) which includes the annexe to our boutique hotel, called 'Little Siolim', a three room restored annexe

villa to our boutique hotel in Goa that you can also rent as a villa; Frangipani - a heritage village home restored with a modern touch with with a beautiful modern annexe, designed by a renowned architect, and during certain times only The Writer's Retreat - a massive four bedroom country home in north Goa. The company aims to show guests what Goa really is all about – an aromatic distillation of Indian and old European Portuguese cultures,through our familyoriented approach to hospitality. In 2001, Siolim House was a finalist for the UNESCO Heritage Prize. In 2009 we completed a second renovation to bring back more detail and more features to this heritage hotel in Goa.

bers, 12 Fortune Exclusive Rooms and 12 Fortune Suites. All the rooms have the quaint, rustic warmth of traditional English design and are all set to charm the guests. The accommodations have been enhanced with the latest technology and the finest modern amenities.

The hotel is located at the Library end of the Mall Road at Gandhi Chowk, around 32 km from Dehradun Railway Station and 55 km from Jolly Grant Airport. For those who want to come by car, the property is about a seven hours' drive from New Delhi. Located 34 km from

Dehradun at an altitude of 2500 metres above sea level in the beautiful Gharwal Hills, Mussoorie is one of the most frequently visited hill stations as it provides the perfect getaway to those who want relief from the hot, sultry conditions of the plains, especially since it is close enough to the capital to make just a weekend trip.

FORTUNE THE SAVOY

MUSSOORIE

&*

M

ussoorie was known as the 'pleasure capital of the Raj' and was a popular retreat for the British.

One of the highpoints of the cultural milieu of those times was to either stay or be seen at one of the society do's at The Savoy hotel. Now an ITC Fortune property, The Savoy in Mussoorie, built in English Gothic architectural style, has hosted many dignitaries in its centuries old history including Queen Mary and Nobel Prize writer Pearl S Buck. The hotel was opened in 1902 opened by Cecil D Lincoln, an Irish barrister, in 1902. It was a summer resort in the heydays of the Raj.

Built in English Gothic architecture style, Fortune The Savoy takes great pride in its regal history.

Interestingly, the hotel is famous for its resident ghost - Lady Garnet Orme, who is believed to still walk the corridors of the grand mansion. The story goes that Lady Orme died of poisoning and more than a century later continues to search for her murderer.

Guests in the hotel can enjoy the aweinspiring view of the hills and the snow clad Himalayan peaks along with an enchanting view of the Doon valley. The guest rooms and Suites at Fortune The Savoy have been specially created to make a statement with soft colours, unique design and all the elements of comfort and convenience. The 50 well-appointed rooms include 26 Savoy Cham-

FOOD & HOSPITALITY WORLD

27

August 1-15, 2015

cover ) BANYAN GROVE RESORT

JORHAT

&*

L

ocated in the heart of the Gatoonga Tea Estate, Banyan Grove is a heritage bungalow in Jorhat, Assam. With a history of more than 100 years, the bungalow exhibits a colonial dĂŠcor with carpets and sylvan flooring. It was the residence of the tea factory assistant manager. Accommodation in the Banyan Grove is made available in terms of seven spacious and well designed bedrooms with high ceilings, sloping roofs verandahs and a host of modern amenities. Each room is equipped with geysers, fireplaces, sitting room, dining room, kitchenette and 24 hour water supply through tubewell. The floor and compound area of this bungalow is more than 9000 sq ft and two hectares respectively.

Indian, Continental and Chinese cuisines are served at the Banyan Grove. Recreational facilities include

28 FOOD & HOSPITALITY WORLD August 1-15, 2015

swimming pool, a baby pool and indoor games such as carrom, chess, Chinese checkers, scrabble, solitaire and computer video games. Croquet and fishing can be arranged on request. The property is also wellequipped with conferencing facility.

This place is ideal for travellers looking for plantation bungalow experience.

Jorhat is a base town for many a plantations around the area. Gibbon Sanctuary and Majuli Island can be accessed from here. Guests are required to take a boat ride to visit Majuli Island at a point about 30 km from Jorhat. Jorhat is also home of the Tocklai Research Association (TRA), which is one of the oldest and the largest tea research stations of its kind in the world.

Guests can visit the ancient remnants of the Ahom dynasty in the surrounding areas. The Temple of Buri Gohani and the two burial vaults (maidam) of the great kings, Lachit Borphukan and Purandar Sinha can be visited from here.

BELL GUEST HOUSE

SURENDRANAGAR

&*

A

n Indo-European building that once hosted European visitors to the Sayla princely state, the Bell Guest House is an ideal stopover for those travelling from Rajasthan or Ahmedabad to destinations like the Gir Wildlife Sanctuary and National Park, Junagadh, Porbandar, Rajkot, Jamnagar, Dwarka, Somnath, etc. Set in lush green gardens with shady trees and lawns, this heritage house has now been renovated and opened as a heritage homestay offering the personalised hospitality of the erstwhile Yuvraj and Yuvrani of Sayla.

Accommodation includes spacious air conditioned rooms. The dining room serves home-style meals, largely Indian food and some western dishes. Guests can also opt for a traditional rural Kathiawadi meal with the local people in their farms. On prior appointment, you can also dine with the owners, the Yuvraj and Yuvrani of Sayla, and get an insight into the princely era, Rajput culture and local lifestyles.

This heritage property is an ideal place to kick back and relax, and experience rural Gujarat in the village of Sayla with its historic buildings, old houses, temples, ashrams, lake, weavers

and handicrafts. Those with a bent for community activities and causes can even volunteer for work at the social development and welfare centres in the village. The owners of Bell Guest House arrange for guests to visit several birdwatching sites, wildlife reserves, handicraft and weaving centres, holy places and historic monuments in one-and-ahalf hours radius of the property.

Bell Guest House is an excellent place to stay for those who want to see architectural monuments including medieval stepwells, 12th century temples, fortified towns and palaces, all of them within 50 km radius of the property.

Guests can visit centres for handicrafts like stone carving, metalwork, jewellery making, beadwork and embroidery.

They can visit khadi and handloom clusters, and see rare weaves like the Tangaliya and the Ikat.

The property is conveniently situated on the National Highway 8A making it as an ideal place to break journey while travelling from Rajasthan/North Gujarat/Ahmedabad to destinations of Saurashtra like Rajkot, Gondal, Junagadh, the Gir Wildlife Sanctuary and National Park, Somnath, Veraval, Porbandar, Jamnagar or Dwarka. The property is also popular with long-staying business visitors to Surendranagar district in which it falls. This district is a major economic centre for several industries and also an important agricultural zone.

cover ) HERITAGE HOTEL MAHAMAYA

SRAVASTI

&*

A

From the capital city Lucknow to the little known townships, the state of Uttar Pradesh has a wealth of colonial heritage legacies that have immense tourism potential. The erstwhile

United Province was considered a rich buffer state by the British with the successive Nawabs of Awadh little interested in confrontation, but all that changed after the First War of Independence in 1857. After taking over the whole area in 1858, they set about to transform the skyline.

Built in 1880 as a European guest house, Heritage Hotel Mahamaya, Sravasti has a proud history of housing many dignitaries, governors and prime

ministers like Pt Jawaharlal Nehru, Indira Gandhi, etc. It is a heritage hotel having 28 rooms. Sravasti is an Buddhist place of worship and attracts many international tourists. Realising the need to provide comfortable lodging to tourists the European guest house was converted into a hotel. In 1979 the erstwhile European guest house was renamed as Heritage Hotel Mahamaya and was opened to visiting pilgrims. The heritage property is spread over seven acres of lush turf and offers comfortable accommodation with state-of-the-art-facilities to its guests.

The nearest airport is in Lucknow 176 km, from where Sravasti can be reached by rail upto Balrampur via Gonda. Sravasti, the capital of the ancient Kosala kingdom, is sacred to Buddhists

because it is here that Lord Buddha performed the greatest of his miracles to confound the Tirthika heretics. These miracles include that of the Buddha creating multiple images of himself, this henceforth has been among the favorite themes of Buddhist art. Sravasti was an active centre of Buddhism even in Buddha’s lifetime. Buddha himself spent many summers here, and delivered important sermons. It was here that Anathapindaka built, in the garden of Prince Jeta, a large monastery for the reception of the Buddha. Later, several shrines and other monasteries arose at this sacred spot.

Sravasti has been identified with the remains at Saheth - Maheth on the borders of the Gonda and Bahraich districts. It is situated on the banks of the River Rapti.

broidered native rugs and fabrics, local objects d’art, and solidly comfortable Victorian and Edwardian furniture. These luxurious boats also feature rooftop sundecks from which guests can take in the Himalayan views and enjoy the fresh air.

This unique Kashmiri tradition of waterside living originated with the first British residents of Kashmir. In order to prevent them from assuming power, the

Maharaja of Kashmir forbade the British to own land; their solution was to build their residences on water, with the houseboats evolving from modest floating homes to veritable floating palaces.

These hand-built houseboats, boasting all the amenities of five-star hotels, are one of Srinagar's stellar attractions.

These residences range from 60 to 150 ft long, are 15 to 20 ft wide. Each houseboat is unique. and has two/three/ four rooms.

MUMTAZ PALACE OF MAHJONG GROUP OF DELUXE HOUSEBOATS - SUPER DELUXE DAL/NAGEEN LAKE

SRINAGAR

&*

T

he Grand Mumtaz Kashmir, promoted by Lets Hotels, Resorts & Camps, offers luxury accommodations across Jannatul Firdaus-Kashmir Valley and Jammu with sister concerns in New Delhi and Dubai (coming soon) which are fine boutique properties built on an environmental friendly concept - eco, sustain-

30 FOOD & HOSPITALITY WORLD August 1-15, 2015

able and responsible tourism with the basic common theme being Atithi Devo Bhavah. Mumtaz Palace of Mahjong Group of Deluxe Houseboats - Super Deluxe - Dal/Nageen Lake (Srinagar) caters to leisure, family, honeymooners, adventure sportsmen, students, pilgrims and corporates. It offers spacious fourbedroom boats and two-bedrooms boats; all feature attached bathrooms, electricity and modern plumbing. The cedar interiors are intricately carved and display the consummate artistry of Kashmiri craftsmen. The furnishings include em-

THE MAIN FOCUS

THE IMPERIAL

DELHI

&*

F

The Imperial in New Delhi is an iconic heritage hotel in India's capital city. Built in 1931 by Blomfield, one of Sir Edwin Lutyen’s associates and inaugurated by Lord Willingdon in 1936, it is located on Janpath, the erstwhile Queensway. The Imperial has a rich and glorious history. It was Lady Willingdon who gave the name ‘Imperial’ to this hotel for its majestic and regal presence.

She also conferred the lion insignia on the hotel.

Shining marble floors, high ceilings and Burmese teak furniture attract the guests immediately when they enter the hotel. The property takes great pride in its award-winning restaurants that offers wide ranging fares - from SouthEast Asian at The Spice Route, multicuisine/ all-day dining at 1911, Pan Indian at Daniell’s Tavern to Italian at San Gimignano. Each restaurant has an interesting tale to tell on account of its origin or inspiration. The two bars namely the historic 1911 Bar and the

Royal Bar- Patiala Peg feature an impressive and extensive range of beverages and one of the most extensive wine lists in the city.

The hotel has 235 guestrooms, including 43 suites, each with a distinct interior, overlooking the lush, verdant gardens. The property has two separate wings; Heritage wing and the Art Deco wing. The Heritage rooms have a classic vintage aura and are decorated with wooden armoires of Victorian style, Persian rugs and lithographs by the Daniell brothers. The Art Deco suites have a contemporary look which has a combination of wood and leather and are furnished with light fabrics.

The Imperial Spa is nestled amidst the serene surroundings of the hotel’s landscaped gardens. Sprawling over 16000 sq ft, it is exclusive for resident guests at the hotel featuring authentic ayurvedic/international rituals. One can also indulge in an exclusive range of nail, skin and hair rituals at The Imperial Salon, open for non-residents too while rejuvenating at the state-of-the-art Health and Racquet club or even sit by the serene swimming pool during the stay.

The hotel has a stand alone business centre, One Imperial Place, that offers luxurious meeting spaces and conference room facilities.

KING'S CLIFF

OOTY

&*

O

nce an imposing ancestral mansion, King's Cliff, is a charming hotel that reminds its guests of civilisation at its laziest, offering a panoramic view of the hills around the town of Ooty while remaining withdrawn from the hustle and bustle of life down below. It is where time stands still, where tradition meets luxury, where one can take an early morning trek across the town, or emerge from the calm void of sleep to a breakfast in bed. Looking back into the annals of history, 'King's Cliffe' - as it was known at the turn of the last century, was the former mansion of Lord Reginald and Lady Maybn. It was a playground for the rich and famous of the British Raj. Marriages and parties were attended by British officers and the visiting aristocracy. Some parts of its alleged past have been maintained, and are captured by anecdotes that are as unusual as inspiring.

There are nine stately rooms, all

with a working fireplace. Although equipped with modern amenities, each room has its own distinct charm and is named after a theme from Shakespeare. Cosy Prospero and Verona are equipped with two single cots each, while Othello, Macbeth, Hamlet and Lago have cosy double beds. Both feature luxurious baths. Windsor Midsummer and Tempest are provided with a classic double bed and a bathtub. Whenever required, some of these can come together to form suites.

Also integral to the mansion is the Hall of Candles, the Lounge Room, and the restaurant - Earl's Secret. The Earl's Secret is favourite of those who prefer fine dining, all in the ambience of lazy historic luxury. Earl's Secret serves Continental, Mughlai and Chinese cuisine. Guests can sit inside, where the earls sat or in the glass house on the lawn.

For the young at heart, there is plenty to do in Ooty. Such as a journey to the Destiny the Farm Resort, a trek across the hills on a horse or on foot, an open jeep jungle ride or fishing, a journey of discovery to a tea estate or the tribal village. Ooty also has its botanical parks and lakes to enjoy.

FOOD & HOSPITALITY WORLD

31

August 1-15, 2015

GM’S SPEAK

Twin oases of responsible luxury Bengaluru is home to two of ITC's luxury properties, ITC Windsor and ITC Gardenia - each different in its design and aesthetics but similar in their responsibility to the environment. By Steena Joy

Virender Razdan

A

s one enters the ITC Gardenia in Bengaluru, one is amazed at the innovative use of natural light and air, in fact the lobby does not have any air conditioning at all. Truly worthy of a hotel located in India's Garden City, ITC Gardenia's responsibility towards Mother Earth is evident in every aspect – from linens, water and waste management to

the decor and ambience.

Inspired by nature All the suites in the hotel are named after birds like the Pelican Suite, Woodpecker Suite, Peacock Suite in keeping with the garden theme. Interestingly, all the elevators inside the hotel have their walls adorned with pictures and scenes of gardens, pools, etc. The wind-cooled

32 FOOD & HOSPITALITY WORLD August 1-15, 2015

atrium lobby, with its vertical hanging gardens, leads out to the central courtyard garden, in the midst of which stands the multipillared Lotus Pavilion, inspired

by Tipu Sultan's summer palace at Srirangapatna - its sloping roofs covered with a lawn of fresh green grass aptly referred to as a 'Living Room with a Living Roof'.

Virender Razdan, area man-

ager - Bengaluru and general manager, ITC Gardenia says, “ITC Gardenia has the highest rating for green buildings in the world – the LEED India Platinum Rating. With this as our background, multinationals want to connect with a green and responsible company.”

The exterior of the 292 room hotel uses Gwalior sandstone and Malaysian red bricks, inter-

spersed by panels of specially treated smoked oak and highlighted with strips of copper in a matt copper-sulphate patina.

The designer, Francesca Basu, has drawn inspiration from different layers of life forms offered through nature and each floor follows this theme through colours, motifs and textures.

ITC Gardenia has a variety of F&B outlets. ‘K&K’ with its open kitchen concept is the hotel's signature restaurant, known for its melt in the mouth kebabs. The Cubbon Pavilion, named after the creator of Bengaluru's famous Cubbon Park, is a four meal period restaurant serving both a la carte and buffets and has a verdant green living wall that reaches 14 meters high to a skylight on the second floor. There is EDO for Japanese cusine and Ottimo the pan Italian restaurant while Highland Nectar is the hotel's award winning lobby bar. For body and mind pampering, ITC's signature Kaya Kalp spa, spread

GM’S SPEAK across an area of 10,400 sq.ft offers seven treatment rooms.

The green agenda Commenting on how ITC Gardenia is positioned to tap the MICE market in the city, Razdan informs, “India holds the 35th position in the rankings worldwide and achieved ninth position in the Asia Pacific region, seeing 116 global business events in 2014. The potential for growth in the MICE market in Bengaluru is very high, yet it is not being fully harnessed. We have barely begun to scratch the surface.

Whether domestic or international there is a rapid growth in this industry fuelled by the country's effort to boost tourism and corporate travel. For the hotel industry, increase in MICE could be very rewarding as guests share their experience of a hotel by word of mouth, bringing in more business, leisure or otherwise.”

With Bengaluru, another advantage is that there is a constant inflow of young people in the industry, whether it is through established companies or through their own start ups in the event management industry.

The city has already moved in leaps and bounds in terms of infrastructure, with a world class airport in place and several proposed improvisations. Razdan adds, “With improved infrastructure in the city, there is no stopping the MICE market from increasing exponentially. The trend in Bengaluru has always been towards an unconventional style, even with MICE, green meetings and being organic is picking up pace which in fact is ITC Hotels' core philosophy.”

The hotel offers a banquet space along with a pre-function area covering approximately 8,000 sq ft, and a separate 2500 sq ft party room. There are three meeting rooms and a board room, and of course, the hotel's own helipad for high profile guests. The hotels' Presidential Suite or Peacock Suite of 6000 sq ft is the biggest in Asia and has often played host to Vijay Mallya of the UB Group. It has its own private elevator, dining room and infinity pool and a stunning glass mural of a peacock that adorns an entire wall

of the suite's grand dining room.

Outlining the future vision for the hotel, Razdan opines, “With Bengaluru poised as the fastest growing city in the tourism industry, our target is obviously the business segment.

As I would reiterate, we make our guests feel special and want to belong. And we will always have our guests wanting to return along with the new tangent of business segment. We will look at investment in current and future technologies which will help us maintain our leadership in the luxury segment.

Quality will be long remembered when the price is forgotten. And what would differentiate ITC Gardenia from other competitors would be its gracious, impeccable and efficient service.”

To the Manor born While ITC Gardenia reminds a guest of a garden within a city, sister property ITC Windsor, with its Victorian façade and interiors give patrons a glimpse of a glorious past. Bengaluru, which still retains certain facets of the old British legacy, is the perfect setting for the 240 room ITC Windsor. Its gracefully colonnaded structure embodies the finest nuances of the Regency period architecture, typical of the finest Manor houses of London. Designed by architect Rajinder Kumar, the hotel has been admired by visitors all over the world. So faithfully has the Regency atmosphere been recreated that it is not unusual for guests to ask about the origin of the building and be amazed when they discover that it was built in the early 80s and inaugurated in 1982. Liveried doormen

and traditionally outfitted waiters in attendance, lush landscaped gardens, wood-panel rooms adorned with original water colours and oils, and Queen Anne furniture add up to the charm and the grace of the Regency era. The location of the hotel in the heart of the city is also a tremendous advantage. At a distance of 33 km from the Bengaluru International Airport, it is also the closest luxury business hotel. Shekhar Sawant, general manager, ITC Windsor feels that the hotel's colonial charm is perfect to tap the leisure market. “In recent years, guests have demonstrated that they are willing participants in forms of leisure for experiences that they actively pursue. ITC Windsor forms the perfect setting for guests having a greater desire for novelty, escape and authentic experiences. ITC Windsor is tailored to emphasise the leisure aspect with its 240 rooms including 22 luxurious suites (with names like Lord Wellesley Suite, the Waterloo Suite, etc) and one regal Presidential Suite, spa, colonial ballrooms, library, and grand lobby in Victorian style, each exuding the history and style that every detail of the hotel pays homage to.”

Sprawled lavishly on a promontory, the hotel has two buildings – The Manor Block and the newer Tower Block. The Tower Block complements the regal splendour of the Manor suites, and the ambience in both is strongly reminiscent of the Raj. Sawant adds, “This unique British flavour and laidback Raj appeal, have been faithfully showcased by ITC Windsor.

Many illustrious visitors to ITC

FOOD & HOSPITALITY WORLD

33

August 1-15, 2015

GM’S SPEAK

Shekhar Sawant

Regency (1and 2). F&B offerings at ITC Windsor include The Raj Pavilion, a glass covered restaurant (whose interiors are inspired by the 100 year old Lalbagh Gardens) specialising in cuisines from the Silk & Spice Route, the award winning Dakshin offering authentic coastal and regional specialities, Royal Afghan (North West Frontier cuisine), Dum Pukt Jolly Nabobs (Anglo-Lucknowi restaurant) and Dublin (the Irish pub).

Responsible hoteliering

THE LANCELOT GARDENS An exquisite English garden exists at ITC Windsor that very few know about.Tucked away on the 23rd floor of the Towers Block and the second floor of the Manor Block, this ‘secret garden’is accessible only from the Lancelot Rooms on these floors and comes complete with a gazebo, arches, quaint cobbled walkways and cast iron benches.The garden was designed by Lancelot Brown, an English landscape architect remembered as England’s greatest gardener.

34 FOOD & HOSPITALITY WORLD August 1-15, 2015

Windsor, thoroughly charmed by the architecture and ambience, often return to be refreshed by this immaculate, gleaming white time machine.

Overlooking the spectacular greens of the Bangalore Golf Club and located a stone’s throw away from the Bangalore Palace, the hotel is conveniently situated for both business and leisure.”

The hotel offers eight meeting facilities with period names like Westminister Room, House of Lords (North and South), Manor Club, Victoria Room and

ITC Windsor is the first hotel in South India to have been awarded Platinum rating under LEED EB (Existing Building) programme. Sawant explains, “Committed to creating new benchmarks in responsible hoteliering, ITC Hotels has today established the world’s largest green hotel chain re-engineering every sinew of its signature properties to deliver a unique value proposition to its discerning guests. Under the philosophy of sustainable hospitality that we call “Responsible Luxury”, ITC Hotels endorses socially and environmentally responsible forestry by ensuring that more than 50 per cent of the paper, stationery and wood is either FSC (ForestStewardshipCouncil) certified, sourced locally or recycled.” Like ITC Gardenia, ITC Windsor also encourages green banqueting and has set up a WelcomLab to ensure food, water and environmental safety. From testing each and every raw material that comes into the hotel to checking random samples of food, this lab ensures that standards are maintained at all times.

SPOTLIGHT

GO THE MILKYWAY!

Located in the lush greenery of Manchar, a small village in Maharashtra, is one of India's largest cow farms and one of Asia's largest cheese plants owned by Parag Milk Foods. Devendra Shah, chairman of Parag Milk Foods, talks about his vision that revolutionised the Indian dairy industry and his prospective plans for the company

By Rituparna Chatterjee

I

ndia has always held the position of being the world's largest milk producer and consumer of dairy products. According to Dairy Universe INDIA, the country accounts for more than 16 per cent of the world's total milk production, which has tripled from 23 million

tonnes in 1973 to 95 million tonnes in 2008. In 2015, India is expected to produce 135 million tonnes. Changing demographics, increasing per capita income and growing awareness about healthy eating have been few drivers for the dairy industry's accelerated growth. Making a signifi-

cant contribution to India's dairy landscape since 1992, has been Parag Milk Foods.

The company has a wide product portfolio including skimmed milk powder, whole milk powder, ghee, processed cheese, butter, curd, dairy whitener and gulab jamun mix, which are sold under the

brand names of 'Gowardhan', 'Go' and 'Pride of Cows'.

Apart from having a diverse product range, this ISO 9000 and AGMARK certified company has also prided itself for owing one of India's largest cow farms and one of Asia's largest cheese plants in a small village called Manchar

Devendra Shah

FOOD & HOSPITALITY WORLD

35

August 1-15, 2015

SPOTLIGHT in Maharashtra. Sharing his vision behind the starting of the company, Devendra Shah, chairman, Parag Milk Foods states, “My vision has been to establish a prominent F&B player in the market that is trusted by all stakeholders.

Being an Indian brand we provide an experience that is truly international and also support milk farmers in their living.”

new products and services and this is where we come in.

We launched India's first shredded cheese, India's first natural flavoured yogurt and India’s first cheese in tube format. Hence the consumers may perceive us to be a leader as far as innovation is concerned and this is where the edge lies,” advocates Shah.

The company's cheese plant, located in Manchar, is one of Asia's largest cheese plants having a production capacity of 40,000 tonnes/day. It is one of the only two facilities in Asia having UHT technology. The equipment, imported from Stephan Machinery in Germany, allows the UHT treated cheese to be stored in ambient conditions without refrigeration up to a period of six months in tropical countries like India. Moreover, Parag Milk Foods is one of the largest suppliers of cheese to hotels, restaurants, pizza chains, street food stalls in India. “We are also exporting to 33 countries worldwide including the Middle-East, North Africa and South-East Asia, etc,” mentions Shah.

Innovation first Investment in infrastructure and technology is pivotal for manufacturing quality products and bringing about innovation. Parag Milk Foods' integrated dairy and cow farm at Manchar has been doing just that to cater to an expanding and demanding circle of customers in India and abroad. Spread over 35 acres, the Bhagyalaxmi Dairy Farm, boasts of being one of India's largest cow farms. It houses up to 2500 cows and is equipped with one of India's first rotary parlours to mechanise the entire milking process. This facility also has a specialised farming, nurturing, breeding and milking programme to ensure and maintain the highest quality of milk. This farm is mainly engaged in the production of the company's premium, farm-tohome milk called the Pride of Cows. In addition to the Bhagyalaxmi Dairy Farm, the company's second dairy farm is in Andhra Pradesh.

Apart from collecting milk from the cows in the farm, the company has also been sourcing milk from the local farmers as part of the company's social initiative. This has helped Parag Milk Foods in increasing its milk production and procurement capacity significantly. For instance, the company expanded its capacity from 5000 litres/day at the time of inception to 15000 litres/day within the next three months and presently it handles around 12 lakh litres/day at the Manchar facility and 10 lakh litres/day at the Andhra Pradesh facility.

Expansion mode

The company's cheese plant, located in Manchar, is one of Asia's largest cheese plants having a production capacity of 40,000 tonnes/day. It is one of the only two facilities in Asia having UHT technology For the love of cheese Parag Milk Foods sells its cheese under the brand name 'Go'. The word 'Go' has been derived from Gowardhan and has a dual meaning - apart from resonating with the San-

36 FOOD & HOSPITALITY WORLD August 1-15, 2015

skrit word for cow, it also embodies an energetic spirit with the act of going. Go Cheese is the largest product portfolio under the brand name Go. “We educate the consumer on having the right cheese in the

right product; we in the past four years have reinvented the category and offered our consumers products which they have seen for the first time in India. Today's consumers are experimental and want to try

The company recently expanded its product portfolio by launching buttermilk and is working on producing whey protein powder. “The whey protein powder is a B2B business and has significant potential in India,” avers Shah.

When asked about the future of the dairy industry in India, Shah predicts, “The milk and the dairy category in India is only growing. As the Indian economy is growing and consumers' preference towards health and nutrition is increasing, milk is gradually playing an important role in everyone’s life. This is leading to a continuous increase in demand. The challenge therefore for any brand would be to increase their distribution, create value offerings for the consumers and constantly reinvent and innovate to create differentiators in the consumers' mind.”

TECH BYTES

Integrated communications for hotels Ayava helps its hospitality customers to improve their hotel's performance and enhance guest experience through integrated communications and networking solutions

By Sudipta Dev

A

vaya a global leader in business collaboration and communication solutions offers many important solutions for the hospitality industry. These include scalable and reliable communications platforms such as Avaya IP Office and Avaya Aura. There is also Avaya Hospitality Messaging Server 400 for guest voicemail.

All these integrate with a hotel's property management system (PMS). Avaya Mobility solution provides mobile connections free to the hotel staff to respond to guests more efficiently, while hospitality smartphone-based apps such as Avaya Guest Assist helps them to improve guest satisfaction.

The multichannel contact centres caters to unique guest needs with experience portals.

Solutions include Avaya Contact Center, Proactive Outreach Manager and Social Media Manager. “The hospitality sector in India is growing tremendously. In this growth period, hoteliers are increasingly looking for new ways to deliver an exceptional guest experience. Avaya solutions are helping hotels to create a cost-effective, personalised guest experience through integrated communications solutions. From the first contact with guests whether by phone or at check-in until they depart, there are countless opportunities to win their loyalty and wallet share,” says Arun Shetty, director of collabora-

tion solutions - India, Avaya.

Avaya’s integrated hospitality solutions offers capabilities such as customer experience management solutions for service agents, collaboration solutions for executives and staff, voice mail, messaging for mobile staff, guest assist app to provide that personal experience, networking for Wi-Fi , task management and mobile solutions and the basic communications needs for receptionists and guests. “In addition to that, Avaya’s solutions also help hotels to deliver a connected guest experience based on a common Avaya communications platform to deliver all of the services with every interaction with the guests,” adds Shetty.

The company has a vast experience of working with customers and partners in the hospitality sector across the world.

“At Avaya our focus is to help our customers to improve their hotel performance and enhance their guest’s experience through our integrated communications and networking solutions. In addition to that, we help them increase revenues by providing more attentive, and expedient customer service, improve staff efficiency, provide with wide variety of options for new hotel services and enable the guests to access hotel services and amenities more easily. With seamless features like simple and scalable networking platform that reduces cost and enables flawless communications with the help of internet connections, Wi-Fi and video surveillance,” states Shetty, pointing

out that, Avaya aims at developing solutions that are able to improve staff collaboration capabilities and add multimedia collaboration services to conference centres with Avaya Scopia Video.

Streamlining processes These solutions help in streamlining processes and improving operational efficiency. “We at Avaya believe that converged networks, consolidating systems massively contribute in gaining faster networks and performance will help in increasing operational efficiencies,” says Shetty, pointing out that looking at things from the customer-facing staff’s perspective, the lobby staff and front desk agents are usually the first employees to in-

teract with guests in person.

Their goal is to check in guests quickly and easily with a personal touch, and to deliver great service. They may also need to reach property staff, as well as outside resources (like restaurants and local attractions) quickly to accommodate the special requests from guests. For all this they need a communications system that is seamlessly integrated with existing system of the hotel. Here is when our seamless integration of communication solutions comes into play providing property applications, along with mobility solutions to keep the front desk staff in constant touch with all other areas of the property. “The main agenda for a concierge is to handle guests’ questions and re-

quests quickly and efficiently and provide personal service. In addition to that managing these tasks and requests with a mobile applications, could help increase guest satisfaction as well as productivity and performance.

There is a huge requirement for the hotel staff to be reachable at any point of time and from any place in order to respond to the requests and complete tasks quickly and efficiently. Avaya offers a variety of solutions to meet their needs for mobility, so they can increase both guest satisfaction and their own productivity and performance,” explains Shetty. Then there are the customer service agents in the contact centre who may not meet guests in person, but they are usually the first ones to interact

FOOD & HOSPITALITY WORLD

37

August 1-15, 2015

TECH BYTES with guests during trip planning, etc. They continue the conversation throughout the trip through social media with a sole objective of delivering a personalised experience to their guests. “They also need to connect with guests on the web through emails and instant messaging, and be able to reach out proactively to guests. We believe that the guests rely on IT staff for flawless Wi-Fi connections on their mobile devices from anywhere in the hotel premises. At Avaya we deliver a personalised guest experience and increase service revenues through; increased occupancy rates, customer loyalty, and creating memorable experiences, positive reviews via social media, ad sales, increased inroom phone usage charges, delivering real-time promotions and increased sales of fee-based amenities, such as room service,” mentions Shetty.

Communications costs are reduced with converged communications (voice, data), infrastructure consolidation and virtualised networking solutions (more performance, less administration, less hardware). “The costs can also be reduced by improving staff efficiencies with the help of real-time communications and task management and creating staff mobility,” adds Shetty. Today guests expect free Wi-Fi across hotel categories so they can access the Internet 24/7 for email, entertainment, and services - on their own devices, they expect personal service and fast, effective responses to their requests and problems.

“In addition to that they expect a high level of convenience, with the ability to get what they need and even conduct business easily right on the property and also demand to use their personal mobile devices to make phone

38 FOOD & HOSPITALITY WORLD August 1-15, 2015

Today guests expect free Wi-Fi across hotel categories so they can access the Internet 24/7 for email, entertainment, and services - on their own devices calls and arrange activities without using the in-room phone.

The hoteliers recognise that they must deliver a connected guest experience and stay connected with guests through the different stages of the guest cycle,” states Shetty.

How it works Avaya solutions enable the hotels to offer various platforms for communicating with their customers via text chat, email or link to make a direct call to a hotel agent. “With our solutions the reservation agents will be able to

interact with the customers through web chat, IM, email, or phone. This will further help the hotels to create a better engaging relationship with customers and also eliminate the involvement of third party i.e. various travel websites,” says Shetty.

The solutions offer unique features like identifying the guests arrival date and help the hotel staff to proactively reach out to their most valued customers and provide them with key updates on things like weather, sightseeing near the hotel, dinner reservations, etc.

“Another feature is asking for their reservation requirements in any restaurant that they may have visited in the past.

This is how we create a personal control centre for the guest’s where they can access to a virtual concierge, to order food, to get a wakeup call, check on local events and attractions and book appoints and golf tee times etc,” says Shetty, adding that the guest will be able to utilise 24hour concierge level service at the touch of a button.

As the number of applications continue to grow, the communication platform is the most strategic part of a property’s technology environment.

“Avaya’s solutions deliver an integrated solution that fits into the property environment and helps hoteliers to provide a consistent set of capabilities to meet the needs of their guests and business strategy,” states Shetty.

CAREER WATCH

Train to perfection The front office is the nerve centre of any hotel wherein the employees are required to have a varied skill set. Realising this, hospitality educational institutes in India are offering specific courses to train its young aspirants while hotels are devising various strategies to retain this talent

By Rituparna Chatterjee

T

he front office staff is the face of any hotel; they are an expression of the brand's philosophy, attitude and values.

For a hotel, the front office is the focal point of contact for a guest and hence the employees of this department should have a varied skill set which would help them deal with all kinds of situations. “Good verbal and written communication skill, proficiency in English language, knowledge of foreign language preferably French, Spanish and any other languages (depending on the type of foreign clientele), knowledge of property management system, ability to work under pressure, extravert and ambient personality, leadership quality, good team player, good social etiquette, and a pleasing personality are some of the traits that the front office staff should posses and hotels look for in their new recruits,” opines Bhuvan G M, professor and principal, Apeejay Institute of Hospitality, Navi Mumbai. In addition to having strong interpersonal skills, the front office staff also needs to be approachable at all times. They need to be able to work under pressure and continuously through long shift hours. “Considering that they are the face of the hotel, they need to be confident in all that they do,” avers A K Singh, principal, Institute of Hotel Management (IHM) Mumbai.

To equip hospitality aspirants with the required skill set, educational institutes across the country are either offering specific courses in front office management or the option of spe-

The industry should introduce corrective measures with regard to pay scale after comparative study

Bhuvan G M

A K Singh

Richard Gras

cialising in this department at a particular semester during the course of their BSc programme.

For instance, IHM Mumbai offers a three year BSc programme in Hospitality and Hotel Administration. It offers mock front office setups wherein students are put into various situations which occur at any hotel’s front desk. These sessions help the students in understanding the level of dedication and diplomacy required in order to achieve the goal of guest satisfaction. “We have classes and workshops on grooming and communication skills specially required at the front desk to ensure that the hotel receives staff which meets their standards in the end. On the technology front too, we are not far behind as we purchase property management softwares currently in use in the industry to train the students on all operations performed in the system by front desk personnel with regards to all aspects of front desk management,” ex-

plains Singh. As for Apeejay Institute of Hospitality, Navi Mumbai, it allows its student the option to specialise in front office and revenue management during the sixth semester of its three year BSc programme in Hospitality Studies. “Also, front office subject is taught in all the semesters as a core subject,” points out Bhuvan G M.

still not at par with the challenging environment the employees work in. A hotel management graduate is paid far less compared to other industries in which employees are offered fixed shift timings and comparatively less physical labour,” rues Singh. As a result, the average attrition rate in front office ranges anywhere between 30 to 40 per cent with a large percentage of the population shifting to other services likes travel and tourism, banking, insurance, etc where customer interactions and relations are involved and a higher pay package is offered.

An effective solution to this problem would be for hotels to review their current pay packages and offer higher pay scales to retain the talent. “The industry should introduce corrective measures with regard to pay scale after doing a comparative study with the other industries,” advices Singh, adding that the industry should offer better employee facilities in

Ups and downs Coping with high levels of stress, receiving a low pay scale, managing different shift timings, handling different guest expectations are some challenges that front office professionals continue to face even today. Hotels would offer anywhere between `10,000 to `15,000 per month to a fresher, whereas management and executive trainees are offered anywhere between `15,000 to `20,000 per month. “Though the industry has changed a lot since its inception with the pay scale also gradually changing to level with these changes, it is

terms of leave working conditions and hours, health care, etc. The point is to make the employee feel part of the organisation and well looked after so that he remains in the organisation rather than seek other job opportunities. “Weekly employee engagement activities, instant recognition from the department, recognition from the leadership team are effective strategies to overcome this problem,” suggests Richard Gras, human resource manager, Hyatt Pune adding that his hotel has been offering several training programmes to its new recruits and existing employees. “New employee orientation, departmental orientation, use of property management software and basic MS Office, daily briefings, one-on-one interaction, midterm/annual reviews and an open door policy by the front office manager to ensure the staff feels connected with the leadership committee are some of our initiatives,” states Gras.

FOOD & HOSPITALITY WORLD

39

August 1-15, 2015

MOVEMENTS FRHI Hotels & Resorts Europe FRHI Hotels & Resorts has appointed ALISTAIR WATTS as director marketing for FRHI Hotels & Resorts in Europe. He

Alistair Watts

trainer and practitioner for Las Vegas’ premier spa retreat, Qua Baths & Spa inside Caesar’s Palace.

Radisson Blu Hotel, New Delhi, Paschim Vihar ROHIT BAJPAI has been appointed as general manager of Radisson Blu Hotel, New Delhi, Paschim Vihar. After embarking on his professional bandwagon with ITC hotels in 1999, he left an indelible mark with the launch of Peshawri at the iconic Grand Maratha Mumbai.

A well balanced professional, he has had a great run with the multi-faceted teams at Kakatiya Sheraton (Hyderabad), Shangri- La (New Delhi),

will be based at the company’s regional office in Zurich, Switzerland. Watts brings more than 15 years of experience in the hotel industry, working in leadership roles with brands including Preferred Hotel Group, Park Plaza Hotels.

Ananda in the Himalayas Ananda in the Himalayas has appointed GREGORY UGRIN as director of spa training. Ugrin comes with rich spa expertise and a career that spans 18 years, which includes a deep foundation in neuromuscular therapy, luxury body treatments, and subtle energy work such as Reiki. A licensed massage therapist, Ugrin joins Ananda after 17 years of continuous service as a

Courtyard by Marriott Pune Chakan

Anmol Ahluwalia

rose to an accommodations manager position in 2008 at Vivanta by Taj – Panaji, Goa. Thereafter he moved to Taj Bengal, Kolkata as an executive assistant manager – front office and was subsequently elevated to the post of executive assistant manager - accommodations. He holds a diploma in Hotel Management from the Institute of Hotel Management, Mumbai, and an Advanced Diploma in Hotel Management from The Oberoi Centre of Learning & Development.

Four Points by Sheraton Vishakhapatnam Rohit Bajpai

Royal Orchid Hotel (Bengaluru/Jaipur), DoubleTree by Hilton (Goa), Hilton and DoubleTree Hotel (New Delhi).

Prior to this, he served as general manager of Radisson Blu Hotel, New Delhi Dwarka.

NITIN GOSAIN has joined Courtyard by Marriott Pune Chakan as director of sales. He is a Hotel Management graduate from Welcomgroup Graduate school of Hotel Administration, Manipal Karnataka. He has had successful innings with many hotels such as The Leela Palace, Bengaluru, Hyatt Services India and Radisson, New Delhi.

with Starwood as director of sales and marketing of The Westin Hyderabad Mindspace, as EAM – sales and marketing of The Westin Mumbai Garden City and as general manager of Four Points by Sheraton Jaipur.

He has completed his Honours Degree in Economics from University of Delhi.

with Travelocity.com, where he was most recently president of the Americas, until its sale in early 2015 to Expedia.

Mendis was also formally president of Zuji, Travelocity’s Asia Pacific brand, based in Singapore, and prior to that, vice president of Travelocity Partner Network.

Sabre Travel Network, Asia Pacific

Gordon Ramsay Group’s Savoy Grill

Four Points by Sheraton Vishakhapatnam has appointed ADITYA SHAMSHER MALLA as general manager. He brings with him over 21 years of experience and mid-scale hospitality he returns to the Starwood family as general manager of Four Points by Sheraton Vishakhapatnam and has previously held excom assignments

Sabre Corporation has appointed ROSHAN MENDIS as senior vice president for Sabre Travel Network, Asia Pacific, following the completion of its acquisition of Abacus International. In his new role, Mendis will be responsible for the overall Sabre Travel Network’s business in the Asia Pacific region which will include the newly acquired Abacus business. Mendis joins the team following 12 years

KIM WOODWARD has been appointed head chef of Gordon Ramsay Group’s Savoy Grill, becoming the first woman to run the kitchen in its 126-year history. She returns to the kitchen where she helped spearhead its success during the 2010 re-launch. Recruited from within the Gordon Ramsay Group, she has spent the past three years as head chef of York & Albany, the restaurant, bar and townhouse in Camden.

Aditya Shamsher Malla

Roshan Mendis

Kim Woodward

Taj Wellington Mews, Mumbai

Gregory Ugrin

ANMOL AHLUWALIA, executive assistant manager – accommodations, Taj Bengal, Kolkata has been appointed as general manager – Taj Wellington Mews, Mumbai. In his new role, he will report to Taljinder Singh, area director – Mumbai and general manager - The Taj Mahal Palace, Mumbai. He joined the Taj family in September 2005 at the Vivanta by Taj – Fort Aguada, Goa as an executive housekeeper. He

40 FOOD & HOSPITALITY WORLD August 1-15, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Fast Delivery

100% 30 Day of Cash on Delivery Easy Returns Safe Delivery

K-62,BASEMENT, CENTRAL MARKET, LAJPAT NAGAR II, NEW DELHI - 110 024 PH : 91-11-45550777 FAX 91-11-45550755, Emial : delhi@lordindia.com vijaylaxmi@lordsindia.com, Website : www.lordsindia.com, www.lordswear.com

FOOD & HOSPITALITY WORLD

August 1-15, 2015 41

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP

Manufacturer & Supplier of:

GUEST CARE AMENITIES

& many more

GUEST CARE PRODUCTS

HOTEL iT e MS

HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com 42 August 1-15 , 2015

Website : www.jaivanti.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

August 1-15, 2015 43

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

IDEAL FOR l Hotels l Restaurants l College / Hospitals / Factory/

IRCTC / Aviation / Devasthanam Canteens l Caterers l Kalyana Mandapam & Joint Family Houses etc.,

WORLD'S

MOST COMPACT CHAPPATHI

MAKING MACHINE

l 300 to 400 Chappathis / Hour l 220v - 50 Hz 2 KW l Can make Chappathi / Poori / Paratha etc., l Thickness 1mm - 5mm Manufacturers and Exporters

TRIDENTEngineers Bull's power pulls profits

44 August 1-15 , 2015

SF No. 93/3, Revenue Nagar, Saravanampatti (North), Sathy Road, Coimbatore - 641 035. Phone: 0422 - 2665200 Mobile Nos: 95009 88286 / 95009 88122 E-mail: rishab@tridentengineers.com Web: www.tridentengineers.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

! "

! "# $ % &' !( ) *# +++! $ % ! ,# -. // 0 . ) # -. // // 0

!

! "

! "# $ % &' !( ) *# +++! $ % ! ,# -. // 0 . ) # -. // // 0 FOOD & HOSPITALITY WORLD

1 2 (3 1. / / 4 ' % 3 ' 5 //! "# 6 ( ( &' !(

,# -. 7 /0 8 . ) # -. 7 /0 8 .

"

#

$

1 2 (3 1. / / 4 ' % 3 ' 5 //! "# 6 ( ( &' !(

,# -. 7 /0 8 . ) # -. 7 /0 8 .

August 1-15, 2015 45

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter

Tilting Kettle

Galley Kitchen

SS. Waste Bin 100 ltrs - Closed

Kitchen, Bakery, Service, Refrigeration, Scullery Equipment, Trolleys, Storage and Imported Equipment. Exhaust System.

Kitchen Layout Designing.

Designers, Manufacturers, Suppliers and Service Engineers for Hotels, Restaurants, Cafeterias .....

Ambica Sales & Services A3, S.J. D’souza Compound, Next to Kamani Oil Mills, Chandivali Road, Mumbai 400 072 Tel: +91-22-28471990 / 64516990, Mobile:+91-9821155829 E-mail: ambicatarunvg@yahoo.co.in, www.ambicasales.com

46 August 1-15 , 2015

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

August 1-15, 2015 47

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

Delhi: Prateek - 09899003030 Yoginder - 09971960888

■

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

48 August 1-15 , 2015

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD Now buy online @ www.pastamachine.in ®

Pasta Presto

RAVIOLI

Restaurant Spaghetti Angel s hair Tagllatelle Trenette Fettuccine Lasagnette Pappardelle Reginette Lasagnette Reginette Pappardelle MilleGnocchi Ravioll Maker

Cookies

Sfoglia 170/100 mm SFOGLIA mm 170

Spaghetti mm 1, 9

Fusilli

Tagliatelle mm 2, 5

Linguine mm 3, 3 x 1, 6

Lasagnette festonate mm 9

Conchiglie

Radiatori

Tortiglioni mm 10

Caserecci

Paccheri mm 25

meringhe

Pipe

Gigli

paste di meliga decori

guarnizioni

Imperia Cookies is totally made in die cast aluminium. Easy to use and sturdy, it allows a quick production of many kind of cookies and easily decorate cakes, pies and dainties for any occasion.

Its ergonomic handle and the measuring device allow to share out the compound precisely. The Sparabiscotti includes 18 accessories (14 dies plus 4 dispenser) and a recipie instruction book.

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 nietco@hotmail.com

Feel the Hot & Cold of Maxell®

Baleno

Trendy

STAINLESS STEEL- Puf Insulated

MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs

COROLLA 250. 350. 550. 750 1000. 1500. 2000ML

OPEL

CATERER’S HOT POT

1000. 1500. 2000ML

2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl a h c xell Pur w.ma ia.com ww deind tra

Website : www.maxellplastindia.com www.

FOOD & HOSPITALITY WORLD

G

#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004.

Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331.

Email : maxellplastmum@rediffmail.com.

Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006.

Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

maxellplast.tradeindia.com

G

maxellplastindia@hotmail.com August 1-15, 2015 49

FOOD & HOSPITALITY WORLD

50 August 1-15 , 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

August 1-15, 2015 51

FOOD & HOSPITALITY WORLD

52 August 1-15 , 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

India alive!

Tom Vajda, Amitabh Bachchan and the US Marines at the US Independence Day party at Taj Lands End

Theme spirit HOLLYWOOD CAME to town as the US Consulate General Mumbai celebrated the 239th anniversary of US Independence at Taj Lands End. Guest of honour Amitabh Bachchan and chief guest Sumit Mullick, Maharashtra additional chief secretary and chief protocol officer, joined US Consul General in Mumbai Tom Vajda at this Hollywood-themed night. The talk was that US-India relationship will thrive based on the strong people-topeople ties and shared values. The talk was also on cinema that has always been a great integrator of communities with the box-office not discriminating based on caste, creed or colour. The ceremony featured a Colour Guard presentation by the US Marines in honour of Independence Day, followed by the Indian and US National Anthems. Guests were offered a red carpet entrance to the venue in keeping with the theme. Music by the band Flypsyde put everyone in the mood as did the many bars with Gentlemen Jack from the Jack Daniel’s stable and Hollywood-inspired Skyy vodka cocktails. Of course, there were a variety of food stations, too.

IT WAS INDIAN cuisine that was celebrated at China House at the launch of young chef Saransh Goila’s debut book ‘India on my Platter’ with celebrity chef Sanjeev Kapoor and Ranveer Brar in attendance as also famous foodies like Kunal Vijaykar, Maria Goretti and Rashmi Uday Singh. It turned out to be an interesting interactive session moderated by bestselling author Kiran Manral. You heard of the combo of travel stories, recipes, food tales and Saransh Goila’s adventurous experiences around the country in this book that captures the exciting experience in 60 cities during 100 days. Skyy vodka cocktails and hors d’oeuvres from China House completed the picture.

Shweta Kaushik and Nikhil Merchant at the Independence Brewing Co. launch at Woodside All Day Bar & Eatery

Craft cheer

Saransh Goila and Sanjeev Kapoor at the 'India on my Platter' book launch at China House

THE BEER CHEER was on at the launch of Independence Brewing Co. at Woodside All Day Bar & Eatery. Artisanal premium craft beers including Belgian Wit made of pilsner, wheat malts and oats, Four Grain Saison prepared with four different grains: barley, wheat, rye and oats and Rye Pale Ale comprising a generous dose of rye malt were enjoyed. The launch party at the outlet in Andheri, hosted by Woodside co-owners Pankil Shah and Sumit Gumbir and Independence Brewing Co. owner Shailendra Bisht, was attended by a number of influencers from the F&B industry like owners of Bonobo, The Barking Deer, Brewbot, Bombay Canteen and Café Nemo.

Fashion passion YOU KNOW WHEN the stylish Palladium Hotel is getting more fashionable when another season of the Lakmé Fashion Week kicks off. This is pronounced at the model audition that sets the ball rolling. This time there were over 140 aspiring models who participated in the prestigious Lakmé Fashion Week Winter/Festive 2015 model audition at Anais and Exo. After three competitive rounds, the jury comprising top model Sarah Jane Dias, fashion designer Neeta Lulla, fashion choreographer Anu Ahuja, Saket Dhankar, VP and head-fashion, IMG Reliance and Purnima Lamba, head of innovations, Lakmé finally selected six girls, Ashanti Singh, Shreya Chaudhry, Madhu Sneha, Ivana Pesovic, Alice Rosario and Jasmeen Johal, who would be seen on the catwalk along with other established models.

Lakme Fashion Week model audition winners at Palladium Hotel

FOOD & HOSPITALITY WORLD

53

August 1-15, 2015

weekend

E V E N T S

GLAMOUR QUOTIENT Celebrity Chef Ranveer Brar with the staff of Assocom Institute of Technology and Management (AIBTM) at the announcement of his appointment as AIBTM's first celebrity brand ambassador at Greater Noida REWARDING TALENT (Right) Vineet Verma, executive director, Brigade Hospitality Services was recently felicitated by the Bangalore Chamber of Industry & Commerce at its 38th AGM held in the city

A MILLION DREAMS Sheraton Macao Hotel, Cotai Central celebrated a major milestone as it welcomed its five millionth guest -. Sharanya Trivedi from India, who received a spectacular welcome by Josef Dolp, managing director of Sheraton Macao Hotel, Cotai Central and The St Regis Macao, Cotai Central, along with the cast of DreamWorks characters

WALK TO REMEMBER Lite Bite Foods recently rewarded its employees by organising a four day trek at Nag Tibba, the highest peak in the lesser Himalayan region of Uttarakhand

54

FOOD & HOSPITALITY WORLD

August 1-15, 2015

STRONG COMMITMENT L-R: Keith Hunter, senior VP, Qatar Duty Free and Nicholas Palmer, VP F&B, Qatar Duty Free holding the ISO 22000 certificate, which they were accredited with for their 600-seat restaurant with production facilities in the Hamad International Airport

MOMENTS OF RECOGNITION InterContinental Hotels Group (IHG) recently celebrated the launch of its IHG Rewards Club’s new top membership level, Spire Elite by roping in travel photographer Steve McCurry to capture a moment of recognition through three photographs

REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.

Celebrating Goa in Style

Business with pleasure, delivered.

29th Sep - 1st Oct 2015 Bandodkar Football Ground Campal, Panaji, Goa http://www.fhwexpo.in/fhw-goa.php

Special Events Goa Culinary Challenge 2015

Contact for FOOD & BEVERAGE ZONE bookings C: Mr. Dhananjay Makharia E: dhananjay@fieramilano.in M: +91-9833988733

HOSPITALITY ZONE bookings C: Mr. Sachin Shenoy E: sachin.shenoy@expressindia.com M: +91-9930050499

Supporting Association