Food And Hospitality World (Vol.4, No.7) December 16-31, 2015

EDITOR’S NOTE

Good things brewing

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t will not be wrong to say that 2015 has ended with a bang, quite literally. It was the Marriott first followed by AccorHotels. Titan brands in the global hospitality space have made a clear statement that survival goes in sync with collaboration, hence it is prudent to acquire a mega brand to strengthen one's future. November saw the Marriott-Starwood marriage and December witnessed the Accor-FRHI merger. M&As seem to be the set formula for success. Both statements disclosed by the Marriott and AccorHotels sound similar, the objective is to strengthen the luxury portfolio. This fact clearly signifies that the business of luxury and high-end business tourism is predicted to witness an upsurge. FRHI with its three top-of-the-line offerings - Fairmont, Raffles, and Swissotel - will surely give the AccorHotels further boost in the luxury segment. The early part of 2016 will go into decoding the mega mergers that 2015 witnessed and how it will finally work to the benefit of both parties. As we stand today, India does not seem to be affected yet, as compared to countries where these brands are

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December 16-31, 2015

“The earlypart of 2016 will go into decoding the mega mergers that 2015 witnessed and howit will finallyworkto the benefit of both parties”

headquartered. There are constant whispers in the corridor regarding other brands merging for the common good, however the policy today is to wait and watch.

The World Travel & Tourism Council, India Initiative (WTTCII) has appointed the office bearers for 2016, bringing a right mix of a Public Private Partnership (PPP) synergy to its leadership. The council aims to work with a new focus to achieve a better tourism environment for India. However at WTTCII, the overused word PPP has added another P, which is People, termed as Public - Private - People Partnership (PPPP). With a hospitality thought leader and a bureaucrat who is a doer, there is a lot one can expect out of the Chopra-Lohani leadership in 2016.

So finally good things are brewing (like our Beer special issue) to welcome 2016. Therefore on a positive note, we would like to wish all our readers and associates a pleasant and progressive 2016. See you at FHW Mumbai in January 2016.

REEMA LOKESH Editor

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

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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 4 No 7 DECEMBER 16-31, 2015

CHEF’S PLATTER

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee

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Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan 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

FLAVOURS FROM NORWAY CHEF SEBASTIAN MYHRE ELABORATES ON THE INCREASING APPRECIATION FOR NORWEGIAN CUISINE

EDGE

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BEER IS BOOMING (20-32) MARKETS P 16: NEW KIDS ON THE BLOCK VITS Pratham Udupi, Kundapur

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THEMED RESORT AND TOWNSHIP TO COME UP NEAR AHMEDABAD

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PARANJAPE SCHEMES FORAYS INTO HOSPITALITY SECTOR, LOOKS AT EXPANSION IN KONKAN REGION

P 17 PRODUCT TRACKER

AN EXPEDITION FOR ENERGY TRANSITION ENERGY OBSERVER, THE FIRST EXPERIMENTAL MULTI-ENERGY CATAMARAN

LIFE

Godrej Tyson Foods

P 39: MOVEMENTS Crowne Plaza Ahmedabad City Centre

P 55: WEEKEND Scene and heard

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SKILL PARTNERS OYO ROOMS ANNOUNCES MOU WITH TOURISM & HOSPITALITY SKILL COUNCIL (THSC)

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

Themed resort and township to come up near Ahmedabad Actor Vivek Oberoi decides to increase investment to `400 crore Kahini Chakraborty Mumbai BOLLYWOOD ACTOR and entrepreneur Vivek Oberoi has invested `200 crore in developing a themed resort and township in Gujarat. The 'Royal Beach City - The Goa' resort and township, spread over 100 acres, which is 35 km from Ahmedabad, will offer 27 world class amenities. Speaking about the same on the sidelines of the 'Exploring Investment Opportunities - an interactive meet on Gujarat Tourism Policy' held in Mumbai, Oberoi informed, “We

have now decided to double our investment to `400 crore after Gujarat Tourism has announced the new tourism policy. We have created a first-ofits-kind floating cinema, an artificial beach with a wave pool, recreational facilities for children and senior citizens, indoor and outdoor swimming pools. The idea is to encourage weekend travel and increase domestic tourism.”

He added, “The project is in the final completion stage and should be soon operational. We are also looking at developing a 600 keys fivestar accommodation, apart

from a convention centre. We are also looking at organising music festivals, cultural activities, volleyball tournaments as well as promote destination wedding opportunities at the resort.”

With an aim to attract investments for building tourism infrastructure, Government of Gujarat has introduced a new tourism policy, which will be in effect till March 31, 2020. It is with this new policy that the tourism sector has been given the industry status. The new tourism policy will provide investment opportunities in eco

tourism, beach tourism, water sports and heritage tourism projects, international Buddhist circuit, wayside amenities/cafeteria, cleanliness projects and greenfield properties for development. Gujarat Tourism is looking at adopting the PPP model in tourism projects.

Saurabhbhai Patel, minister of tourism, Government of Gujarat informed, “The new tourism policy will provide many incentives and concessions such as capital subsidy, interest subsidy, registration /stamp duty concession, exemption from luxury tax, ex-

emption from entertainment tax, exemption from electricity duty, support for sustainable tourism, special package for mega tourism units, incentive for promotion of innovation, support for marketing and promotion, incentives for skill development, incentives for ICT enablement, and assistance for research in tourism/hospitality industry.”

All commercial new operations during the policy period and existing tourism units undertaking expansion of more than 50 per cent of existing capacities will be eligible for these incentives.

Booking.com to strengthen partnerships in India Sudipta Dev Mumbai INDIA is a significant market in the Asia Pacific for global online accommodation major Booking.com. There are over 55 million recent, verified, authentic customer reviews on Booking.com, with an average of over 100,000 new reviews being added each day. “That’s an average of over 70 reviews per accommodation. Empowering our customers with all of the information that they need to find the perfect accommodation based on their individual wants and needs is our absolute priority,” said Vikas Bhola, area manager, South Asia, Booking.com, adding that the company also

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has a 24-7 customer service function via the phone or email available across the globe in 42 languages, including Hindi.

Booking.com has offices in Mumbai, Delhi and Bengaluru and employs over 50 people throughout the country. “We plan to continue growing our business in India by strenghtening our partnerships with accommodation providers throughout the country. We will also continue to offer our customers the broadest range of accommodations with a best price guarantee,” stated Bhola. According to him, what gives the company a competitive advantage in this market is the business approach and model. “We offer a best price guarantee – which means our

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We empower our hotel and accommodation partners to capitalise on the growing internet opportunity, to make their brands globally visible customers will never pay more anywhere else – alongside an unparalleled selection of accommodations and award winning customer service across the world to travellers. We do not charge booking fees and we provide free cancellation on almost all properties,” he added.

There are over 800,000 accommodation providers on Booking.com and Bhola affirms

that the company offers a highly cost-effective marketing channel for them to bring in business.

“We empower our hotel and accommodation partners to capitalise on the growing internet opportunity, enabling them to make their brands visible to a global audience, thus attracting more business. They only pay commission to us once we have delivered revenue for a hotel,

once a customer has stayed in and paid for a room,” he mentioned. Booking.com helps accommodations of all types to adapt their marketing and distribution strategy to the new reality of digital consumer behavior – from mobile to apps and beyond.

Giving his views on the online booking space in India which is going through a major churn with the emergence of room aggregators, Bhola stated, “Competition is always good for the ecosystem, it fuels innovation and we like it. Regarding room aggregators, they have contributed to standardising the unstructured budget hotel space and we partner with most of them in the form of a distribution channel.”

MARKETS

Paranjape Schemes forays into hospitality sector, looks at expansion in Konkan region Kahini Chakraborty Pune

sorts & Palaces said, "We are looking at expanding our brands

PARANJAPE SCHEMES Construction has forayed into the hospitality sector with its maiden venture, the launch of The Gateway Hotel Hinjawadi Pune. This is the first Gateway branded hotel in the city of Pune.

PSC Pacific, a Paranjape Schemes Construction venture owns this property which is operated by Taj Hotels Resorts & Palaces. The company has invested `115 crore for developing the 150 room (including six suites) property under an eight year contract, which can be extended. The hotel has been developed on a three acre land out of the 10 acre land owned by Paranjape Schemes Construction. The property offers more than 5500 sq ft of meeting and event facilities.

In an exclusive with Food & Hospitality World, speaking about the expansion plans of the company, Shashank Paranjape, managing director, Paranjape Schemes Constructions informed, "We can certainly look at the Konkan region which to me is completely an unexplored market. Few branded hotels chains have been developed there. We have acquired few land banks and have significant holdings in few properties in the Shrivardhan area which are sea facing. Plans for expansion in the Shrivardhan area are still in the nascent stages. We will wait for six months to get our plans and permits in place. The launch of the Gateway Hotel Hinjawadi Pune is a significant milestone as we foray into the hospitality industry. We are happy to partner with The Taj Group. Going forward, seeing from a business perspective, we are open to working with other brands as well for further expansion."

When asked about the growth plans for Taj, Farhat Jamal, senior VP-operations (West India) and Africa, Taj Hotels Re-

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December 16-31, 2015

into Tier II and III markets. We have two more Gateway brand

properties opening up, one in Ajmer (end of this month) and

one in Corbett, which is also expected to open soon."

MARKETS

Ski resort in Tsaghkadzor,Armenia attracts Indian leisure groups Sudipta Dev Tsaghkadzor LOCATED at a distance of 55 km from Yerevan the capital city of Armenia, the township of Tsaghkadzor was a favourite ski destination during the Soviet era. In present times Tsaghkadzor is both a summer and winter destination that attracts domestic as well as international visitors, including few Indian groups.

Golden Palace Hotel Resort and Spa in Tsaghkadzor is the only Armenian hotel to be a member of Luxury Group of Hotels and the only officially recognised Grand Deluxe hotel. “The area got forgotten

after the Soviet era, however the last 10 years have seen a lot of investments flow in to develop Tsaghkadzor as a destination.

Golden Palace Hotel Resort and Spa is a relatively new property that was established about three years ago.

Every few months small groups are coming from India, and they stay with us for two-three days. Most of groups are leisure travellers,” said Arsham Shakhbazyan, deputy director, Golden Palace Hotel Resort and Spa, Tsaghkadzor.

Shakhbazyan believes that the groups from India come and stay at the property as he

Arsham Shakhbazyan

and his team try their best to meet the guests' requirements regarding food. “We have also allowed them to

bring their chef a few times.

The kitchen area is a forbidden area but sometimes we can meet their requirement, specially as the groups are not too big,” said Shakhbazyan, pointing out that Armenia as a destination is new for Indians.

Primarily a winter destination, the property is the only one which has a direct access to the mountains, which is perfect for skiers.

“The hotel is at the top of mountains. The season begins in winter - from December till March, depending on snow. The government also installs snow machines to prolong the period of skiing,”

mentioned Shakhbazyan, adding that in summer too people from Yerevan and other places in Armenia visit Tsaghkadzor, as the climate is much cooler here.

The resort has 120 rooms across nine categories. There are extensive facilities for meetings and events, and also a casino. It is a perfect property for children with its own kid's room, where caring nannies take care of them while parents can enjoy a spa session or ski down the mountains.

The property is being promoted in Armenia and some international markets like Russia.

AccorHotels to acquire Fairmont, Raffles and Swissotel brands FHW Staff Mumbai THE YEAR END IS seeing a lot of action in the M&A space in hospitality. After Marriott-Starwood, it is now the turn of AccorHotels. AccorHotels has announced the signing of an agreement with Qatar Investment Authority (QIA), Kingdom Holding Company (KHC) of Saudi Arabia and Oxford Properties, an Ontario Municipal Employees Retirement System (OMERS) company for the acquisition of FRHI Holdings (FRHI), parent company of the Fairmont, Raffles, and Swissotel brands.

Hotel assets comprising 155 hotels and resorts, of which 40 are under development, will be a

part of AccoHotels. Acquisition will provide AccorHotels a global leadership in luxury hotels, a key segment in terms of geographic reach, growth potential and profitability, for longterm value creation.

FRHI’s hotel portfolio, especially in the luxury space and its wide footprint in North America, will provide a stronger platform to continue aggressive worldwide expansion. AccorHotels will pay for the acquisition by issuing 46.7 million new Accor shares and a cash payment of US$ 840 million (€ 768 million) – QIA and KHC of Saudi Arabia are to become major shareholders, with 10.5 per cent and 5.8 per cent of the share capital respectively.

“This is an outstanding op-

10 FOOD & HOSPITALITY WORLD December 16-31, 2015

FRHI’s hotel portfolio, especially in the luxury space and its wide footprint in North America, will provide a stronger platform for aggressive worldwide expansion portunity to add three brands – Fairmont, Raffles and Swissotel – to our portfolio, and a great step forward for AccorHotels. It offers us robust and global leadership in luxury hotels, a key segment in terms of geographic reach, growth potential and profitability, for long term value creation. In addition, the deal allows us to strengthen our human capital with FRHI’s global work-

force which has a proven track record in operating and marketing luxury hotels. The transaction will also enable the group to consolidate its shareholder base, with the arrival of two high-profile investors who have expertise in the hospitality industry. This major acquisition demonstrates the group’s agility in a fastchanging industry and will allow us to more effectively support

our guests, clients and hotel owners. Through it, we are positioning ourselves as a key player in the current industry consolidation process while maintaining substantial leeway to implement our transformation plan,” said Sebastien Bazin, chairman and CEO, AccorHotels.

H. E Sheikh Abdulla Bin Mohammed Bin Saud Al-Thani, CEO, QIA, said, “Since making our investment, FRHI has become a leading luxury hotel company with an expanded international presence. This deal generates the scale needed to drive the next phase of growth in our real estate and hospitality investments.

QIA has confidence in AccorHotels and looks forward to becoming a significant shareholder.”

MARKETS

Kwality Group to open up to 16 Bread & More outlets Kahini Chakraborty Mumbai DELHI-BASED Kwality Group is looking at aggressively expanding its bread and confectionary brandBread & More in and around the Delhi and NCR region.

With eight outlets under this brand in Delhi, Mumbai and Goa, the company is aiming to this establish 12-16 outlets

by March 2016. Dhruv Lamba, executive director, Kwality Group informed, “We are looking at a store to store growth with a 10-12 per cent growth year-on-year. After expanding our Bread & More brand, we will seek private equity funding for further expansion and then look at adopting the franchisee based business model.” When asked about the investment for expansion of the brand, he refrained from commenting on the same.

The company operates its brands under: restaurants (The Village Restaurant Complex; The Kwality restaurant; Gaylord Mumbai; Gaylord London), Kwality Club Dining (Oriental Lounge, Indian Restaurant; Chopsticks), bakeries (Bread & More- Delhi and Goa), and Kwality quick service restaurants (Kwality Express, Chopstick Express). “As far our legacy in restaurant business is concerned, Gaylords in Mumbai has been operational since many years. We will be completing 50 years of operations of Gaylords London soon. We recently introduced new menus and have adopted new food presentation techniques at Gaylords Mumbai.

Through this change, we are looking at attracting the youth.”

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December 16-31, 2015

MARKETS

Wooden Homes to focus on export, Kerala market

One&Only Resorts to target Tier II markets in India Steena Joy Mumbai

Sudipta Dev Panaji GOA headquartered Wooden Homes India is the manufacturer of wooden cottages, primarily for the hospitality sector. Currently supplying in Goa, Alibaug, Solapur, Pune, Satara and Kerala, the company is looking at expanding to other destinations and also to export. “We will be targeting new markets. Our major focus is Kerala as of now, along with Maharashtra and Karnataka,” said Caesar Fernandes, CEO, Wooden Homes India.

The company has a full fledged factory with state-ofthe-art machinery. “We use the best grade wood imported from Russia and Canada. The wood is green (regrown). We are the sole importers and manufacturers and are the best in the market in terms of

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Caesar Fernandes

pricing and quality in India,” said Fernandes. He added with evident pride, “The best thing is that we take the hotel to the nature. Where they cannot construct, they can build a wooden cottage. Our projects are in the nature and

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we give best four star facilities, there is no compromise.

We have repeat clientele who had started small - with three and four cottages; today they have 15 to 20 cottages. We have a happy clientele base.”

There are four-five standard size cottages. Wooden Homes also provides custommade cottages according to client requirements. “If we have a cottage in stock - we can assemble it in a day. We can adapt to any design from the architect,” mentioned Fernandes. The wood is treated well for - from weather coating to pest control. The client is given a pest control certification.

While the company does not undertake turnkey projects, however for bigger hospitality projects Fernandes is open to taking up turnkey jobs.

ONE&ONLY RESORTS, the international luxury resort brand, has plans to target Tier II cities in India including Pune, Chandigarh, Ahmedabad and Hyderabad to increase the tourist numbers from these markets. Set in some of the most beautiful locales in the world, each of the brand's resorts offers guests a distinctive style and personality borne of its local culture. With properties in Maldives, Mauritius, Dubai, The Bahamas, Mexico and South Africa, One&Only recently announced plans to develop and operate three new One&Only resorts - in Sanya, Hainan, China; in Montenegro, which will be the first property for the collection in Europe and in Bahrain in the UAE. One&Only also assumed management of Hayman, Great Barrier Reef resort after a multi-million dollar renovation and relaunched it as One&Only Hayman Island in 2014. The company has also reflagged the Emirates Wolgan Valley Resort in Australia as a One&Only resort in February this year.

Speaking about these developments, Ivy Kwan, vice president, sales and marketing, One&Only Resorts said, “We want to make memorable stays. And being in very unique destinations we are able to do that.” As for India, Kwan added, “India is a very

Ivy Kwan

important market for us.

Presently, Mumbai and Delhi are our major markets. We are also seeing a growth in Bengaluru. We get numbers from India especially for our properties in Dubai, Mauritius and South Africa.” Elucidating on the India strategy, Kwan said, “The key pillars in our marketing efforts will be working with tourism boards, participating in roadshows in India and amplifying consumer awareness. Recently, we have put up an installation (booth) at a popular mall in Delhi. We are also actively working with travel agents like Cox & Kings and Thomas Cook. We prefer working with specialists in the trade as ours is not a mass consumer product. We believe in a high level of personalisation.”

The brand is looking to target the honeymoon and wedding segments, high end leisure and key meeting groups coming out of India.

MARKETS

Chef’s Connect 2015 highlights world trends in F&B space Rituparna Chatterjee Mumbai THE WESTERN INDIA Culinary Association (WICA) recently hosted its third culinary conference 'Chef’s Connect 2015' on December 9, 2015 at Holiday Inn Mumbai International Airport. The special guest for the event was Chef Manjit S Gill, corporate chef, ITC - Hotels Division. This year, Chef’s Connect was held on the theme - 'Bend the Rules' - to encourage culinary creativity among chefs in India. The event opened with the inauguration, followed by a speech by Chef Gill and a series of presentations on the latest trends in the global F&B space which are redefining the dining experience and can be adopted in the India market. For in-

stance, a presentation highlighted how techno emotional cuisine (a term preferred by El Bulli's research and development Chef Ferran Adrià) and neurogastronomy (the way chefs/restauranteurs are manipulating the environment to influence the response to food) are gaining ground in the international F&B space and are revolutionising the dining experience.

Another presentation titled, 'World Trends in Bakeries and Cafes', highlighted several trends presently driving this particular segment. Elaborating on this, Pankaj Jain, general manager - sales and culinary, Rich's said, “Firstly, the beverage segment is gaining momentum and is enhancing the profitability of an organisation.

Secondly, chefs need to increas-

Consumers today want to experience unique textures and are demanding food that is both healthy and tasty.

A lot of Indians are now moving into organic food ingly focus on making the food visually appealing. Thirdly, chefs need to create food to celebrate different occasions. Fourthly, Matcha (green tea) is the new thing. Lastly, consumers today want to experience unique textures and are demanding food that is both healthy and tasty. A lot of Indians are now moving into organic food.”

An interesting addition to this year's event was a presentation by Ankit Kawatra of Feeding India, a social enterprise that helps the underprivileged get access to excess cooked food from restaurants and caterers.

Speaking on this, Kawatra opined, “We started Feeding India last year and presently we have 1000 volunteers compris-

ing college students and professionals, and have our network across 20 cities in India.” He ended the presentation by urging chefs to put excess food into rightful use.

The event went onto highlight how food halls are slowly replacing food courts, how technology is coming into the forefront and how the speed in which food is being delivered will gain further significance in 2016.

Apart from these presentations, Chef’s Connect 2015 included knowledge sessions, product demonstrations, panel discussions and the WICA Annual Awards wherein leading industry experts shared their knowledge, experience, and spoke about the latest industry trends and developments.

Novotel Imagica Khopoli focuses on attracting the wedding segment Rituparna Chatterjee Mumbai THE RECENTLY opened theme park hotel, Novotel Imagica Khopoli, located adjacent to the theme park Adlabs Imagica and water park Adlabs Aquamagica and off the Mumbai-Pune Expressway, is positioning itself as a wedding destination. Since its opening a few months back, the property has been receiving both leisure guests and corporates, and is presently focusing on attracting the wedding segment by leveraging its proximity to the theme and water parks. However, the

present focus for the 287-room Novotel Imagica Khopoli will be to host small weddings because only 116 rooms and a 5000 sq feet hall are presently functional. The remaining rooms along with an additional 10001400 sq feet hall are expected to become functional by MarchApril 2016. Post this, it would look at hosting large weddings.

In addition, the property boasts of four F&B outlets – The Square, FLOTZ, Nitro Bar and Tubby's Bistro.

Speaking to Food & Hospitality World about this, Srinivas Srirangam, general manager, Novotel Imagica Khopoli

Srinivas Srirangam

stated, “We have been working for the past six months to develop Novotel Imagica Khopoli into a good wedding destination. We have been building the whole concept and then the product by making sure that we have enough banqueting space, proper operating equipment, an event management team and decorators, back-up, etc. Post this, the marketing started wherein we spoke about the unique buying propositions of our hotel and the region, the facilities at our banquet, the event managers working with us and so on.” Adding to this, he said, “We check for the auspicious

dates and target the wedding groups through wedding planners, travel agents, etc. We are doing both B2B and B2C marketing.”

The hotel will be hosting three weddings in December this year wherein around 300 guests are expected for each wedding. As for customising weddings, Srirangam opined, “We are open to doing any weddings – be it Jew, Jain, Christian, Muslim, Hindu, etc. One of the things we can propose our client is to opt for a character baraat instead of a traditional one wherein there will be a character parade.”

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MARKETS

Kolkata’s Peerless Group TATA forays into to venture in South instant coffee Joy Roy Choudhury Kolkata THE HOSPITALITY arm of the Peerless group has recently acquired a running 65room three-star property in Hyderabad’s Gachibowli, and would be soon unveiling it as ‘The Peerless Inn – Hyderabad’. The hotel is located in close proximity to the airport and railway station.

Confirming the development to Food & Hospitality World, Kunal Sen, executive director, Peerless Hotels said, “We have acquired a running property at Hyderabad’s Gachibowli and would be unveiling it as ‘The Peerless Inn –

Hyderabad’. It is a well-appointed property located in the heart of the IT and financial business district of the city amid business centres and upcoming commercial buildings.”

“We are very much optimistic about the growth potential of the hotel as several commercial establishments are coming up in the near vicinity of the hotel, which will increase business travel in the region,” Sen added.

The 65-room hotel is equipped with all modern amenities. Each room is connected with Wi-Fi and has facilities like multi-channel TV, tea-coffee maker, mini-bar

and all other facilities. The multi-cuisine restaurant at the lobby level allows guests to enjoy Andhra and Hyderabadi cuisine from a range of options. The hotel also has banquet with conference facility.

“This acquisition enables the group to foray into the South. With the decision to expand further into the midmarket segment, the company is open to make more such acquisitions in the future in Tier I and Tier II cities”, Sen added.

Peerless Group presently runs the 168-key ‘Peerless InnKolkata’ and a 50-room luxury resort in Port Blair.

Mohit Rathod Mumbai TATA GLOBAL Beverages has launched its first instant coffee, TATA Coffee Grand, in the Indian coffee market. TATA Global Beverages, which has established itself as one of the largest tea brands in India, has taken a big step by foraying into the coffee segment. TATA Coffee Grand will have different price points in south India and rest of the country. The coffee is said to have a superior aroma taste, using Decoction Crystals.

While speaking about the

distribution strategy and competition, Sushant Dash, regional president – India, TATA Global Bevarages, said, “It will be a pan-India launch, we will distribute the products in all stores and shops. There are endless competitors, who have been in the market for a long time, but we are confident that our product will be a success.”

Coffee beans will be sourced from TATA’s own coffee plantations in south India. The target market, according to TATA Global Beverages, includes the young population who prefer quality over quantity”.

Assorted Indian spices popular among travellers: Holiday Inn Souvenir Study FHW Staff Mumbai A MULTI-PART HOLIDAY INN Souvenir Study revealed that assorted spices from India, fossilised bird dropping and Australian didgeridoo are among the souvenirs received and bought by travellers from around the Asia, Middle East and Africa region. According to the study, which polled 900 jetsetters from Australia, India, Japan, the Middle East, South Africa and Southeast Asia, respondents described the trinkets, tokens and, in some cases, throwaways, that they have received from friends and

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loved ones returning from abroad.

On a scale of ‘love’ to ‘hate’ and from ‘wacky’ to ‘wonderful’, local keepsakes like Vietnamese coffee and African drums scored high on the ‘love it’ scale, while educational or novelty items like sushi-shaped USB flash drives gathered average score.

People across the region are happy to receive food and art or antique pieces reflecting an authentic experience.

Similarly, travellers who like elements of surprise are fans of souvenirs such as a sheep’s wool belly button warmer from New Zealand.

LeeLin Teo, brand mar-

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These insightful results from the Holiday Inn Souvenir Study helps us delve into the psyche of travellers from across this diverse region through the sort of souvenirs they both buy and like to receive keting director, Holiday Inn Brand Family at InterContinental Hotels Group (IHG), said, “These insightful and sometimes humorous results from the Holiday Inn Souvenir Study helps us delve into the psyche of travellers from across this diverse re-

gion through the sort of souvenirs they both buy and like to receive. They want to bring home a part of their travels and share their experiences with friends, family and colleagues. By uncovering the type of souvenirs that travellers prefer to receive,

we want to inspire our guests with clever ideas when shopping around for souvenirs.” “Love them or hate them, wacky and wonderful souvenirs are simply memorable, proving that there are more ways than one to leave a lasting impression.

From this research, we will look at how we can help our guests find the perfect and most memorable memento from their travels,” he added.

The first two parts of the study reveal the ‘Evolution of Souvenirs’ as well as the ‘Value of Souvenirs’, which investigates souvenir-buying habits and preferences of travellers from across the region.

MARKETS

Thomson & Thomson looks at providing complete kitchen solutions Kahini Chakraborty Mumbai MUMBAI-BASED Thomson & Thomson, a 14 year old company engaged in manufacturing and supplying commercial kitchen solutions, is aggressively investing in technological advancements in its products.

The company has started importing products such as ice cubers, dishwashers, combi ovens and food processors. Ashok Shetty, managing director, Thomson & Thom-

son, informed, “We have recently specialised in supplying bakery deck ovens, and are developing convection ovens, sandwich grillers, dough kneaders and refrigeration solution products. We are also working on supplying walk-in refrigeration (cold rooms), as very few companies are into this space like Celfrost and Blue Star.”

The company has seen a business growth of 25-30 per cent in 2015. It has also started supplying Rational Live Cooking (RCL) prod-

ucts. “Presently, we have started working with many restaurant chains like Kailash Parbhat, Spencer outlets, Ginger Hotels, SK Restaurants in Borivali, Mumbai. We recently bagged a huge order from SEBI through a tender process.”

Opining on the demand and supply dynamics of the market, Shetty said, “Initially owners would buy imported equipments as there were very few Indian companies supplying such commercial kitchen equipment products.

But now the market has grown and many companies have been developing and supplying products. This sector is unorganised as the equipment supplied is not in standard formats. Based on the equipment size you generally design the kitchen, but when it comes to Indians they design the kitchen first and then give it to the supplier to fix the equipments which could vary in sizes. Hence each project becomes different, and this is a main reason why we cannot go in for mass production."

PER AQUUM to launch in 2016 FHW Staff Mumbai PER AQUUM will begin operations in 2016 with the launch of PULSE. In February, Grammy award-winner, Joss Stone, will visit Maldives for an exclusive one-night performance at PER AQUUM Huvafen Fushi for her Total World Tour. In each country, Stone aims to collaborate with local home-grown musicians, playing indigenous music as well as her own songs including hits from her new album ‘Water For Your Soul’.

This experience will be a first for the Maldives as PER AQUUM Huvafen Fushi brings a ‘World Tour’ event to its shores.

In April, PER AQUUM Huvafen Fushi and PER AQUUM Niyama will join forces to host Chef Akira Back and his brand of Japanese cuisine with a Korean twist. Known for his appearances on Food Network’s ‘Iron Chef America’ battling Chef Bobby Flay, Chef Back has worked under acclaimed

maestros, Nobu Matsuhisa and Masaharu Morimoto, and is the success story behind the famed Kumi Japanese Restaurant + Bar and Yellowtail Japanese Restaurant & Lounge, both in Las Vegas.

Also conjuring up culinary creations at PER AQUUM Niyama is Chin Chin Labs.

From Camden market in the UK, Chin Chin Labs has achieved a cult status amongst chefs and ice cream aficionados across the world.

Chin Chin Labs has been creating artisanal ice creams to order, frozen with liquid nitro-

gen and billowing with clouds of ‘ice’ since 2010. Having pioneered liquid nitrogen icecream as a retail concept, Chin Chin Labs is known for nods to haute cuisine with flavours such as Guinness caramel with smoked salt, pink guava and pepper crack and blueberry marshmallow and apricot rose. Injecting a vintage elegance to PER AQUUM’s ‘Dream Island’ in mid-2016 will be Indian artisans of leather, Nappa Dori.

Guests at PER AQUUM Huvafen Fushi will have the chance to take part in bespoke

workshops, learning the art of leather making from the masters of the craft.

Nick Downing, vice president, PER AQUUM Hotels & Resorts, has appointed Angeline Leo as the new creative director. Leo has spent the last ten years curating a number of exclusive events, including PULSE’s previous incarnation as the brand’s iconic ‘Dream Calendar’, which was shortlisted for several awards including most original campaign and greatest guest experience at LE Miami.

The Park Hotels to manage Sahara Palace Marrakech FHW Staff Mumbai THE PARK HOTELS, has entered into management services and marketing agreement with Sahara Palace Marrakech. The hotel features Moorish, Indian and Venetian architecture, 89 guest rooms, 15 luxury suites and four exclusive Raids. Built in Moroccan architecture, the Riads are its own hotels within the Sahara Palace property. Each Riad consists of 36 rooms, including four luxury suites and one family suite.

Priya Paul, chairperson, The Park Hotels, said on the acquisition, “We are delighted to be managing this beautiful palace hotel in Morocco.

Along with strong Moroccan accents throughout the property, there are a number of Indian design influences, making the hotel a great fit for us as hoteliers from the subcontinent.”

Vijay Dewan, managing director, The Park Hotels said, “Sahara Palace Marrakech is our first international hotel.

We are excited about managing this royal palace. It is indeed an exotic escape for business and leisure travellers.”

The hotel’s restaurants include Rumi Restaurant, Mantra Restaurant, Bombay Veranda and Menzeh Restaurant, along with the Jade Room and Bombay Bar. The Sahara Palace Marrakech also offers a 3800 sq. metre spa.

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NEW KIDS ON THE BLOCK

VITS Pratham Udupi, Kundapur VITS HOTELS WORLDWIDE has added another property in the coastal town of Kundapur with the launch of VITS Pratham Udupi, which offers 24 well appointed rooms and one villa. It boasts of an array of facilities that include a well equipped conference room, travel desk, specialty restaurants, business facilities and a large open wedding lawn that can accommodate 2000 guests. The hotel also features a wide variety of leisure activities including a swimming pool, children’s play area and indoor games. The resort has its multi-cuisine restaurant serving ethnic coastal food, sea food and other delicacies of coastal Karnataka.

All Stir Fry,Waterstones Hotel

Le Chalet byMandarin Oriental,Geneva MANDARIN ORIENTAL, GENEVA is offering guests a new pop-up restaurant, Le Chalet by Mandarin Oriental. Located within the hotel’s Café Calla restaurant, the specially designed, wooden chalet-style pop-up serves authentic Swiss cuisine. A la carte specialties will include carefully selected delights from the local countryside. With seating for up to 54 people, and a further 12 people in a private salon, the chalet is ideal for holiday gatherings and can be booked exclusively for lunch or dinner.

WATERSTONES HOTEL, has opened doors to All Stir Fry, an Oriental street kitchen style restaurant. The restaurant also serves a la carte pan-Asian food with a wide variety of exotic and select dishes. The first outlet of All Stir Fry was launched in 2001 and is considered to be a landmark even today in oriental dining at Colaba.

The Fern Kadamba, Hotel and Spa, Goa

CONCEPT HOSPITALITY UNDER its brand The Fern Hotels & Resorts has launched The Fern Kadamba, Hotel and Spa, Goa equipped with 48 rooms reflecting the heritage of Goa with strong, bright tones and art across the hotel. With two restaurants, a bar, four meeting venues and latest facilities and amenities, the hotel is ideally suited for business and leisure travellers.

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Le Méridien Nagpur Starwood Hotels and Resorts Worldwide has opened Le Méridien Nagpur in Central India. Owned by Classic Citi Investments, Le Méridien Nagpur marks the brand’s 10th hotel in the country. Following an extensive renovation, each of the hotel’s 133 modern guestrooms and suites has been designed with classic Indian motifs. The hotel’s grounds include an outdoor swimming pool, a fitness centre and spa as well as seven event spaces and meeting rooms that cater to many occasions, from intimate board meetings to larger social functions. For a culinary experience, guests can indulge in the hotel’s restaurants and bar - Latest Recipe, the all-day dining venue; Kabab Hut, the Indian specialty restaurant; and Longitude Bar.

PRODUCT TRACKER

Hafele HAFELE has launched a refrigeration technology from LIEBHERR, an engineering excellence that provides the widest range of freezers, refrigerators and wine cabinets across the globe. Hafele’s range of refrigerators from LIEBHERR provides different temperature zones required for various kinds of food to be stored and preserved in the refrigeration unit – all in the same unit. Even in case of a power cut the LIEBHERR refrigerators and freezers can hold their optimum temperature up to 48 hours eliminating the possibility of loss of nutrients due to sudden change in the temperature.

Godrej Tyson Foods GODREJ TYSON FOODS recently launched two products - Achari Tikka and Pahadi Kabab - under its brand Real Good Chicken, which is a decade old chicken brand. The products are made with fresh and hygienic chicken. Chicken is a rich source of protein providing all nine essential amino acid required by the body.

Marinades add a healthy twist and bring out the flavours. Real Good Chicken Achari Tikka is priced at `135 for a packet of 300 gms and Pahadi Kabab is priced at `160 for a packet 400 gms (four pcs of drumsticks).

VitraA VITRA has introduced a new range of modular family bathroom furniture – Nest Trendy. This series is designed by Pentagon Design, a Finnish design agency. Nest Trendy series by VitrA draws inspiration from the needs and desires of every member of the family and is backed with VitrA’s aesthetics and advanced technology. The Nest Trendy series by VitrA offers ‘family-sized comfort’ with various features right from the child step, night lights to the laundry cabinet and easy to reach storage areas. It also offers the heat gauge of the digital bathroom mixer that displays water temperature with great accuracy for extra comfort and safety.

Glenmorangie Distillery GLENMORANGIE DISTILLERY has introduced a new travel retail collection.

Glenmorangie Duthac, the first release in the Legends Collection, draws on King James IV’s annual pilgrimage to Saint Duthac’s shrine in Tain, home to the Glenmorangie Distillery since 1843.

Aspri Spirits ASPRI SPIRITS has introduced the smallest member of Zonin familyPiccolo (200 ml Prosecco), which means small or petty in Italian. Zonin Prosecco has a fruity and aromatic note on the nose, with hints of white flowers and apple. Less expensive in comparison to champagne, Prosecco is a dry Italian sparkling wine with crisp acidity, low sugar, with plenty of fruit and character.

Cocoon Fine Rugs COCOON FINE RUGS, a premium luxury rugs brand and Varun Bahl- an ace designer, have joined hands to create a league of rugs. Inspired from the Baroque period, the collection reflects splendour and flamboyance.

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December 16-31, 2015

CHEF’S PLATTER

Flavours from Norway Worldwide interest in the Scandinavian culture has grown in the past few years and the increasing appreciation for Norwegian cuisine has been a part of that change. Chef Sebastian Myhre, chef at d'Or in Oslo, Norway elaborates on this evolution and elucidates his culinary journey for us

By Rituparna Chatterjee

A

SCANDINAVIAN country encompassing mountains, glaciers and deep coastal fjords, Norway's geographic location has always been a major influencer of its cuisine which emphasises on using fresh local fish, meat and game served with sweet and sour flavours. However, Norwegian cuisine today is a mix of both traditional and global influences. Fish can be prepared using most cooking methods like frying, brining, grilling, smoking, etc. Meat dishes are usually roasted, braised, stewed or fried, while vegetables are boiled or braised. Because of this diversity in the cuisine, Norwegian chefs have long been hired across some of the world's leading restaurants. One such notable name of today’s time is of Chef Sebastian Myhre, chef at d'Or in Oslo, Norway.

The opportunity to travel worldwide and his mother's inspiration propelled this Norwegian chef to embark on a culinary journey. His first professional stint was with Grand Paris International in 2001, followed by HOLMENKOLLEN restaurant in Oslo, Norway as an apprentice, among others. With time he went onto hold senior positions including the position of a sous chef at Renaa Restauranter in Stavanger, Norway in 2009-10, and production manager at Sjokoladepiken in

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Chef Sebastian Myhre

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QUICK BITES: ■ Favourite cuisine: South American ■ Favourite restaurant: Per Se, New York ■ Favourite destination: New York ■ Favourite book: Modernist Cuisine coauthored by Nathan Myhrvold

CHEF’S PLATTER

Stavanger, Norway in 2010-11 before leading up to his current position. Reminiscing about his journey, Chef Myhre states, “I started to work for two of the most famous chefs in Norway at that time. I have as well been influenced by some of the best chefs in the world, for example, Chef Thomas Keller from the United States.”

Chef Myhre's cooking style is based on the traditional flavours and techniques of Norwegian cuisine, but with modern twists. “It is obviously very important to use local and fresh produce, and find flavours to enhance the quality of the actual ingredients.

My cooking is based on Norwegian ingredients influenced by international cuisine,” asserts the chef, adding that, balancing time effectively between work and family life is one of the biggest challenges he continues to face in this field even today.

Norwegian evolution Norwegian cuisine has evolved together with the general Nordic cuisine, which has been one of the biggest trends in the past eight years. “There has been more focus on appreciating the food culture we have here and to make modern twists to them, more so than international influences,” opines Chef Myhre.

Norwegian cuisine has evolved together with the general Nordic cuisine, which has been one of the biggest trends in the past eight years. India is still at a nascent stage when it comes to growing global about Norwegian cuisine Chef Myhre was in India recently as part of the ‘Norwegian Seafood Dinner Meet’ held at Trident, Nariman Point to give Mumbai an authentic taste of Norwegian seafood.

The meet was held to mark the re-opening of the Royal Norwegian Consulate General in Mumbai. The Norwegian Seafood Council and Chef Myhre also organised masterclasses for hotel and restaurant chefs to demonstrate the use of Norwegian seafood such as Norwegian Salmon, Cod, Halibut, King Crab, Mackerel and many other species. Elaborating on this association, he mentions, “I have been in India to promote Norwegian seafood, more so than Norwegian cuisine. My association with the Norwegian Seafood Council started when I was working for the Norwegian Culinary Institute in 2005

where we had done many such work around the world to promote seafood. When it comes to the projects in India, it was my former mentor, Chef Harald Osa, who recommended me to take up this assignment.”

India is still at a nascent stage when it comes to awareness about Norwegian cuisine.

“It seems to me that Indian chefs lack awareness when it comes to Norwegian cuisine.

They may have heard of Nordic cuisine, but not the way I know it. That being said, there is normally a difference between kitchens/chefs in hotels and restaurants when it comes to the general awareness in international kitchens,” he points out.

Giving his advice to aspiring chefs, he states, “Learn the basics before you try to push limits. Be humble and honest when you cook.”

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THE MAIN FOCUS

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THE FINE CRAFT OF ARTISANAL BEER With the urban Indian discovering the delights of artisanal beers, the fledgeling microbrewery industry has made a foothold in the Indian alco-bev industry in recent years, with new age entrepreneurs like Javed Murad, founder, White Owl Brewery, redefining the fine craft of brewing

BY SUDIPTA DEV

W

hile the business of craft brewery has always been popular in Europe and the US, the centuries old tradition of microbrewery has been finding steadily creating a niche in India, catering to a clientele who are keen to explore new and innovative brews. In many ways revolutionising the Indian beer market, the microbrewery industry has grown in select urban centres like Bengaluru, Mumbai, Pune and Delhi. It gave an opportunity to a new breed of entrepreneurs like Javed Murad, founder, White Owl Brewery in Mumbai. “The complete absence of craft beer in India presented a compelling opportunity, especially when compared to the broader US and European markets where handcrafted/artisanal brews are well established and widely

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The artisanal brews are available not just at the flagship restaurantbrewery but also on tap at more than 20 bars and restaurants across Mumbai

Javed Murad

available products, and part and parcel of any beer drinker’s consumption choice,” says Murad.

Indian beer lovers, particularly those in metros, have always been aware of craft beer though they have had a hard time accessing it, in particular at affordable rates. Murad points out that the emergence of local craft breweries has changed that dynamics completely.

The clientele ranges from those who are very well-travelled/exposed (and extremely happy to have readily available craft beer) to those who are naturally curious and always thrilled to try something new.

“Throw a few experimental brews into the mix and we have a lot of overall excitement for and chatter about craft beer across all sorts of agegroups,” adds Murad.

Handcrafted brews As a microbrewery, White Owl Brewery takes great pride in handcrafting the finest brews that India has ever seen. The biggest brand differentiator, believes Murad, is the relentless focus on product quality and portfolio diversity. “In other words, we regularly brew multiple styles of top quality beer using only the finest of natural ingredients from around the world that cater to a whole host of people.

For those who are new to the world of craft beer, we have Diablo, our Irish Red Ale with a neat caramel finish and Halcyon, our light and summery German Hefeweizen. Both these brews are delicious and really easy on the palate. Seasoned beer drinkers looking for more complex flavours can choose between Shadow, our dark English Porter and Torpedo, our punchy and very citrusy American Pale Ale,”

states Murad, adding that they also do some 'experimental' brews that in the past have included Bumble, a Honey Pale Ale and Alfie, a Mango Ale. White Owl artisanal beers include Shadow, an English Porter (with strong roast and mild chocolate flavours); Halcyon, a popular German Hefeweizen (with banana and clove flavours); Torpedo, a punchy American Pale Ale (with a strong citrus flavour);

Diablo, an Irish Red Ale (with mild caramel and roast flavours); Ace, a dry French Apple Cider. Each variety of White Owl Beer has crisp, complex flavours, distinct aromas, an alive, inviting appearance and smooth texture. “Moreover, White Owl Beer – unlike massproduced counterparts – is completely free of adjuncts, artificial flavours, synthetic colours and preservatives and is brewed under the leadership of a highly-

experienced and internationally-trainedbrewing team,” states Murad. White Owl Brewery recently launched a brand new Munich Lager, Outlander (with moderate sweet malt flavour) for Oktoberfest.

The artisanal brews are available not just at the flagship restaurant-brewery but also on tap at more than 20 prominent bars and restaurants across Mumbai with many additional establishments in the pipeline.

“Our mantra is to maximise the awareness and availability of our White Owl Beer across the country beginning with Mumbai. We will begin pouring at a few select locations in Pune shortly. Early next year, we aim to launch a packaged version of our craft beer that will allow us to tap into wider and more traditional distribution in Maharashtra. We are also evaluating a couple of exciting geographies in both North and South India and expect to enter these markets shortly. All in all, we are keeping ourselves very busy but are also having a lot of fun in doing so,” mentions Murad. The craft beers of the brewery are available on tap at The Bombay Gymkhana, Fort; Otters Club, Bandra; The Good Wife, BKC; Social, Palladium Mall, and other establishments.

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A BEER CULTURE After pioneering the beer chain concept in India, The Beer Cafe continues to focus on innovation and enhancing customer experience. Rahul Singh, founder and CEO, The Beer Cafe talks about the future roadmap and the growing appreciation for beer among Indians

BY RITUPARNA CHATTERJEE

I

n 2012, The Beer Cafe embarked on a journey with a vision to stimulate the Indian palate towards beer and de-

velop a beer drinking culture in a country dominated by hard liquor. The company went onto establish a concept that was beyond simply drinking beer – it created a casual space for those who love their beer, and more than that, love great conversations over beer.

Reminiscing on the story be-

24 FOOD & HOSPITALITY WORLD December 16-31, 2015

hind this journey, Rahul Singh, founder and CEO, The Beer Cafe, shares, “I was a retailer who turned into a restauranteur. I wasn't interested in the food space and since the chain concept was catching up in the beverage space I decided to enter this space. There are two seg-

ments in beverages – hot and cold. In hot beverages you have coffee and tea. Opening a coffee chain brand would have required huge capital investment and would have lead to competition with Starbucks and Cafe Coffee Day. The tea concept was at its infancy in India and I did not

have faith in this segment, which I now see to have potential. As for the cold beverage segment, you normally do not go to a place to drink Coke or Pepsi. In such a scenario, I was left with the alco-beverage segment – which has three divisions – spirits, beer and wine. The Indian spirits

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Rahul Singh

market has a 80 per cent market share, but in cities it is 50 per cent. If you look at craft beer, 90 per cent of it is consumed in an environment which is on-premise. I saw it as a business opportunity and hence chose this segment.”

The Beer Cafe opened its first outlet in 2012 in Gurgaon.

In 2013, the company got its first round of institutional funding from Mayfield, a venture capital firm in the US, and the second round of funding from Mayfield again and Granite Hill Capital Partners in December last year. From one outlet in 2012, The Beer Cafe expanded to 28 outlets across 10 cities with nine presently being in the fit-out stage. Singh opines, “We should have 37 outlets in the next two months. In fiscal 2014 we ended with 12 outlets, 2015 with 22 outlets, and in 2016 we will have 37 outlets. We are opening two outlets per month. We are investing the entire money to open new outlets as we do not have burn rate, store losses.”

Depending on the store size, the investment varies anywhere between `60 lakh to `one crore per store, which includes the start-up capital to buy the first stock. “Next year we are looking at crossing the `100 crore revenue mark,” proudly states Singh. The Beer Cafe outlets are present in Delhi, Gurgaon, Chandigarh, Ludhiana, Mohali, Am-

Cheer with beer

We are opening two outlets per month. We are investing the entire money to open new outlets as we do not have burn rate, store losses.

Depending on store size, the investment varies between `60 lakh to `one crore per store ritsar, Mumbai, Thane, Pune and Bengaluru. “We will penetrate further into Maharashtra by opening more outlets in Mumbai and Pune. We will also enter Nagpur, Au-

rangabad and Kolhapur. A year from now, we will enter the eastern region as well,” he mentions.

The Beer Cafe prides itself for serving 50-60 different

beer brands from 17 countries including Belgium, Italy, Spain, China, Japan, among others. It also serves eight to nine domestic beer brands.

The company set a new benchmark by successfully serving a million customers this year. The Beer Cafe commemorated the one million customer milestone by celebrating it with its customers.

Beer enthusiasts visiting any of The Beer Cafe outlets from December 1-7, 2015 had a chance to enroll for the jackpint that rewards one lucky winner with a complimentary beer stein every day of the year. “For us, this is more than just a big number, this is a milestone and a turning point.

Our guests have always been our highest priority and this celebration is about honouring the power of one million cheers by celebrating the contribution of each and every one. We embarked on this journey with a mission to create a fun and responsible drinking culture. Having delighted a million patrons proves that we have achieved that,” says Singh. Additionally, e-contests were simultaneous launched across various social media platforms such as Instagram, Twitter and Facebook to engage and reward users daily during the campaign. Here winners got a chance to celebrate their #oneinamillion moment and #beermore with gift vouchers and beer merchandise.

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A BAVARIAN BREW Positioning itself in the premium specialty segment, Kaltenberg beers are brewed strictly according to the Bavarian purity law and family recipes, without compromising on quality.

While HRH Prinz Luitpold von Bayern is clear that they do not want to enter the mass market, Rohit Jain, chairman, CMJ Breweries informs us on the company's marketing strategies and market trends

BY KAHINI CHAKRABORTY

P

erceived as a socialising drink, beer has been accepted as a 'lifestyle' alco-beverage that appeals to all. With the India market being spoilt for choice with various beer brands available to suit the taste buds of the people, the latest entrant to explore this segment has been Kaltenberg beer. Following the philosophy of 'beer should be fresh', HRH Prinz Luitpold von Bayern, the great grandson of King Ludwig III, the last Bavarian King, still controls and manages the Konig Ludwig International, which has joined hands with CMJ Breweries to introduce authentic German beer 'Kaltenberg' in India. A family run company, started reigning the Bavarian state in 1180, and has their expertise in the brewing business since 1260 in Munich. Over almost 800 years, the family brewed in many national and international breweries. In Bavaria itself the company has 600 breweries, and in Germany more than 1200. They have set important milestones such as the Purity Law of 1516, the wheat beer monopoly, the foun-

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next few months in Maharashtra, Goa, Daman, West Bengal, Bihar, Jharkhand, Delhi, Karnataka, Tamil Nadu and Andhra Pradesh. Speaking on the same, Rohit Jain, chairman, CMJ Breweries informs, “The fully automated greenfield brewery has been set up in Byrnihat, Meghalaya with an investment of about `125 crore. The company has also set up 100 KLPD state-of-the-art grain based Extra Neutral Alcohol (ENA) plant at Byrnihat with an investment of `250 crore. The ingredients for this beer are imported from Germany and are produced as per German purity laws which are strictest all over the world.”

There are times when there has been a shift in the market sentiment towards focusing on value for alcohol and not value for pleasure. When asked about the evolution of the beer drinking culture in India and abroad, Jain opines, “The beer culture in Europe had shifted towards wine and has seen a negative growth. Several pub breweries have closed down their shops due to nonviable operations. In India, beer is surely commanding much more respect than earlier days and today it's enjoyed across all segments of people from small pubs to fivestar hotels. Nevertheless, beer will grow over the years all over the world especially in India which will see exponential growth in the next decade as its per capita consumption is very low.”

Rohit Jain

dation of the Brewing University at Freising, the beer garden edict and the world famous Oktoberfest. “We are the only Royal Bavarian brand, with a quality worth a king. I am still controlling the quality personally at each production place,” says HRH Prinz Luitpold von Bayern. In their castles they were running the breweries to cover the beverage need of the royal household. Besides this, they built breweries in the 17th and 18th century which were the biggest contributors to the finances of the state of Bavaria.

Reminiscing on the past, he elaborates,“In 1516 Duke William IV, the ruler at that time issued the Bavarian Purity Law, nowadays the eldest existing food law in the world.

All German brewers are obliged to brew according to this law, using only hop, malt and water. In 1810 the Munich beer festival 'Oktoberfest' started as a part of the wedding ceremony. In 1812 the Beer garden law was edicted.

The Castle brewery in Kaltenberg started brewing in 1871, and today Royal Bavarian beers are offered in over 50 international markets.”

In the making Their core values are driven primarily on the desire to offer beer as an enjoyment to the world's connoisseurs. On the key ingredient which should be looked out for in a beer, he points out, “Yeast is very impor-

Yeast is very important for a fine taste profile.

We use our own pure yeast strain in each brewery. We only use two row barley summer malt and finest aroma hops from Bavaria tant for a fine taste profile. We use our own pure yeast strain in each brewery. We only use two row barley summer malt and finest aroma hops from Bavaria.

The precise variation is our secret.” The company has production in four breweries in Bavaria. “We are brewing under license in Sweden, UK, Belarus, Ukraine, Russia, Croatia, Bulgaria, Bosnia-Hercegovina.” Positioning itself in the premium specialty segment, HRH Prinz

Luitpold von Bayern is clear that they do not want to enter the mass market. “We are perceived as the international quality market leader. The beer world is looking today no longer for green bottles and same taste – but for good taste and palate varieties. All this we do offer by heritage and legacy and is very authentic. It creates a profitable segment in the premium category.” The company will be focusing on institutional and retail

Growth potential

sales in the India market.

In India, however, the company has partnered with CMJ Breweries, and introduced the authentic German beer 'Kaltenberg'. As part of the licensing agreement CMJ breweries manufactures and distributes the famous brand pan India. The company has launched Kaltenberg Royal Lager and Kaltenberg Royal Strong. The product is available across 1,000 outlets over the

On the growth vision for the brand in India, he optimistically says, “We believe that India will grow strongly in the super premium sector mainly in the urban cities.

Kaltenberg being the only German Purity Beer in India will command its own niche place among beer drinkers.

Kaltenberg would be seen as a drink to be toasted among high level meetings, parties, get-togethers, etc. We plan to spread all over India in the next 12 months.”

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A SPANISH APPEAL With beer still being perceived as a 'new' category in India, Erik d’Auchamp, CEO, Mahou India says that the good thing is that beer is becoming more and more acceptable and appreciated

BY KAHINI CHAKRABORTY

M

ahou San Miguel is a 100 per cent familyowned Spanish company and a leader in Spain’s beer industry.

Headquartered in Madrid, Spain Mahou has 125 years of brewing experience, beginning with the birth of Mahou in 1890.

In 2000, Mahou bought the brand San Miguel to certain parts of the world. Today, Mahou San Miguel brands are present in over 60 countries worldwide and produce more than 75 per cent of exported Spanish beer. Elaborating on the entry into the India market, Erik d’Auchamp, CEO, Mahou India informs, “We entered the India market in August 2012, when we signed a joint venture agreement with Arian Breweries & Distilleries. During this time, we learnt about the Indian consumer and the market here. This knowledge and experience encouraged us to go one step further and to take complete control over the development of our business in India. That is why two years later, in 2014, we took a qualitative leap forward in our internationalisation strategy by acquiring 100 per cent of the business, thereby establishing our first international subsidiary for Mahou San Miguel, known today as Mahou India. This made us the first company in the Spanish beer industry to operate in the country through its

own production plant.”

Globalisation has been the key accelerator in Mahou San Miguel’s growth strategy, and India forms a significant part of this piece – an important step in the globalisation process. “The 100 per cent acquisition of Arian Breweries in 2014 is an essential element of our globalisation plan. India is the first country outside of Spain where Mahou has a fully owned subsidiary. Arian Breweries has been officially renamed to Mahou India and we have three products to offer to the Indian consumers – our flagship product, Mahou 5 Star, Dare Devil and Mahou Clásica,” he mentions.

Growth initiatives The company's efforts are centred on consolidating its activity in the India market and on continuing its growth in the country.

“That is why we are working day in, day out, to optimise our operations, to achieve excellence in what we do and in the quality of our product, and to strengthen our team here. We follow the philosophy: launch, learn and scale. Currently, we are in the launch phase and are learning at each step of doing business here.

The eventual pace will depend on the initial success, and most importantly on the application of our learnings. Our plan is to invest over 18 million euros in India over the next five years and be present in 12 states by end of this year,” he highlights.

Commenting on the business growth last year and expectations in the coming years,

28 FOOD & HOSPITALITY WORLD December 16-31, 2015

Erik d’Auchamp

d’Auchamp says, “Our international business right now accounts for 14 per cent of our total volume. It has doubled in the last five years. Our vision is to reach a milestone of 20 per cent of international volume coming from outside of Spain by 20172018. We expect that our business in India will grow aggressively between now and 2020,” he informs. According to him, the beer market in India today is equivalent to 27 million hectolitres. Per capita consumption is 2.2 litres.

“It has grown at a rate of 13 per cent over the last five years and it is expected that it will reach more than 37 million hectolitres in 2019, enjoying high single digit growth in the coming years. Beer consumption patterns have changed as have consumers’ tastes and preferences.

We are seeing a more discerning consumer who appreciates taste. Beer is still perceived as a 'new' category in India but the good thing is that beer is becoming more and more acceptable and appreciated,” he states.

(

TT H H EE M M AA II N N FF O O CC U U SS

THE KING OF BEER Spearheaded by its flagship brand Kingfisher, United Breweries (UBL) continues to dominate India’s beer market with more than 50 per cent market share. Samar Singh Sheikhawat, senior VP marketing, UBL talks about its success mantra and the future of the beer industry in the country

BY RITUPARNA CHATTERJEE

‘W

e never react to competition – rather we welcome it. We react to consumers,” strongly voices Samar Singh Sheikhawat, senior vice president, marketing, United Breweries (UBL) as he talks about the success of UBL and its flagship brand Kingfisher in the Indian beer industry. The mantra behind this company's success has been its constant focus on understanding and catering to the evolving needs and demands of the consumers. He adds, “If the consumers are behaving in a particular fashion that is addressed by our current

product portfolio, then we reinforce the same. But if we begin to see newer consumption trends and if our product portfolio cannot address those demands then we look at new product development.”

UBL's association with brewing dates back to 1915, when the company started operations with five breweries in South India. Today UBL is one of the leading beer companies in India and boasts of a diverse product portfolio comprising several brands including Kingfisher Premium, Kingfisher Strong, Kingfisher Strong Fresh, Kingfisher Draught, Kingfisher Ultra, Kingfisher Blue, Kingfisher Red, Kingfisher Bohemia, Zingaro, UB Export, UB Export Strong, London Pilsner Premium Strong, Kalyani Black Label

Strong, Bullet among others. “If there are consumers looking for something different then we ideally try and come up with product categories within our portfolio. It is far easy to retain existing customers than get new ones, which is why we launched Kingfisher Ultra, a more premium tasting super mild beer, which is our second fastest growing beer brand. Moreover, we also launched Kingfisher Ultra Max, a strong version of Kingfisher Ultra for the discerning consumer who is willing to pay a little more for the finest strong beer experience,” he says. The other fastest growing beer brand is Heineken, which UBL launched five years ago in the India market.

The Indian beer market is flooded with several domestic and international beer brands be

it King’s, Corona, Foster’s, Carlsberg, Budweiser, among others. Despite that, UBL has been enjoying a market share of more than 50 per cent. “Our market share has remained steady for the past five years since there has been no change in the total number of consumers or total consumption of our brand. Though some consumers may have dropped out but equally new consumers have kept coming in. This dynamic state exists all the time,” explains Sheikhawat.

Beer trends Although the Indian alcohol industry has been dominated by stronger spirits, over the years beer has made a mark in the industry and has been able to make its presence felt. “However, the growth of the beer market in the past five years has rather come down, from double digits to a single digit. This year the industry has been flat. The primary reason being that different states have different rules and taxation structures. Moreover, beer has a more expensive alcoholic delivery mechanism than spirits. Since beer has become expensive the growth rates have also slowed down,” explains Sheikhawat. However, going ahead, there is optimism in the market considering there are several enablers for beer.

“Firstly, we are a hot country and beer goes well in a country

Samar Singh Sheikhawat

like ours. Secondly, we have the world's largest youth population i.e. 600-700 million of the population are below the age of 30.

Thirdly, it is increasingly becoming socially acceptable to drink,” he mentions.

On the basis of alcohol content, beer in India can be categorised into strong and mild.

Strong beer, which has alcohol content between six and eight per cent, dominates the beer market with 85 per cent share while mild beer constitutes 15 per cent. Sheikhawat opines, “We have seen the growth of the super premium mild beer segment under the mild beer segment. From a zero per cent sixseven years ago, the super premium mild beer segment has grown to comprise about 20 per cent of the mild beer segment and it is growing double digits.

While on the strong beer side, we are seeing the growth of the super premium strong beer segment. Though it constitutes only about five per cent, it is growing double digits as well.”

When asked about the future of this industry, he predicts, “In the next five–six years the local beer brands will start losing consumers since they haven’t developed as brands and they operate more on price point and availability perspective.”

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December 16-31, 2015

cover )

THE GUINNESS LEGACY Thanks to the genius and foresight of one man, a beer born in Ireland is toasted around the world

BY STEENA JOY

W

hout Arthur there would be no Guinness. So says one of the signboards in the Guinness Storehouse at the St James's Gate Brewery in Dublin and that’s the first introduction to the master brewer whose name is associated with Ireland’s most famous brew. Arthur Guinness was born in Celbridge Co Kildare in 1725. His father Richard was land steward to Arthur Price, Church of Ireland Archbishop of Cashel and brewed beer for workers on the estate. When the Archbishop died, he left 100 pounds to Arthur Guinness his godson who used the money to lease a brewery in Leixlip.

Three years later, the lad went to seek his fortune in Dublin, leaving his younger brother in charge of the brewery.

In 1759 he signed a 9,000 year lease on the present site and the rest as they say is history. Today after more than 250 years, the brewery rolls out approximately 10 million glasses of the iconic dark beer enjoyed across the world every day in 150 countries.

In February 1929, the first official Guinness advert appeared in the national British press with the slogan ‘Guinness is good for you’, a slogan that has been marked in advertising history as one of the greatest campaigns of all time.

The legacy lives on The legacy of Arthur Guinness is well preserved in the Guinness Storehouse which was a fermentation plant from 1904 to 1988

sioned to compile what became The Guinness Book of Records in August 1954. One thousand copies were printed and given away. After founding the Guinness Book of Records at 107 Fleet Street, London, the first 197-page edition was bound on August 27, 1955 and went to the top of the British bestseller lists

by Christmas.

A 250-year old secret

and is now a seven storey visitor experience centre dedicated to the history and making of this world famous beer. An average of just over one million visitors every year come to discover what goes into the making of each and every pint, and learn about the incredible brand history stretching over 250 years.

The building is designed in the shape of a giant pint of Guinness, that, if full, would hold 14.3 million pints. Visitors to the storehouse get to experience the beer like a true connoisseur in the Tasting Experience, enjoy spectacular views across Dublin in The Gravity Bar on the seventh floor and learn to pour their own perfect pint of Guinness at The Guinness Academy. They can visit the Corporate exhibit and discover the ancient craft of

32 FOOD & HOSPITALITY WORLD December 16-31, 2015

cask making or explore the various transport methods used by Guinness for centuries. Or take in the new Guinness monument, which tells the story of how Guinness has grown to become a truly global iconic drink. There is even an interactive Drink IQ quiz where one can learn the facts and see how his body responds to alcohol. And last but not the least, discover the history of the Guinness Book of Records, developed by the Guinness Company as a book of facts to solve any disputes that in the past may have occurred in pubs across the UK and Ireland.

Given pride of place in the middle of the atrium is a copy of the famous lease that Arthur Guinness signed on December 31, 1759, and marks the starting point of any visit. The lease is

surrounded by the world's largest pint glass of Guinness.

Making records In 1951, Sir Hugh Beaver, then the managing director of the Guinness Breweries, went on a shooting party and became involved in an argument over which was the fastest game bird in Europe, the koshin golden plover or the grouse. He realised that it was impossible to confirm in reference books whether or not the golden plover was Europe's fastest game bird. Beaver knew that there must be many such questions debated every night in pubs across Ireland, and felt that a book supplying the answers to this sort of question might prove popular.

Student twins Norris and Ross McWhirter, were commis-

The craft of making Guinness is unique and highly specialised and has been handed down from one generation of brewers to the next. Although brewery techniques have kept pace with technological advances, the basic process laid down by Arthur Guinness remains unchanged. Guinness did not invent stout but many would say he perfected it. All stouts are brewed from the same basic ingredients of barley, water, hops and yeast. But the essence of Guinness beer is in the brewing.

The first step in the brewing Guinness is to prepare the barley. Barley is malted, roasted, milled, mixed with hot water and mashed. The liquid is then filtered off and boiled with hops.

Hops only grow in two regions of the world. This temperamental plant requires a specific amount of sunlight, only available between 35 and 55 north and south of the equator.

Then yeast is added, fermentation begins. The beer is then clarified, matured and prepared for packaging. About 15,000 tonnes of barley are roasted every year at St James Gate.

Roasted barley gives Guinness its distinctive ruby red colour and contributes to its characteristic flavour and aroma.

SPOTLIGHT

In Rhythm with nature When you build your dream venture with a passion it shows. Rhythm Lonavala in Maharashtra is the expression of Ashok Jatia who bought the land from a freedom fighter's family and built his dream on it without cutting a single tree in the premises. Reema Lokesh walks through Lonavala's all-suite resort, which reflects an Asian colonial style of architecture

T

he story of this Rhythm dates back to India's pre-independence era. Ashok Jatia, chairman, Rhythm Resorts and Spa, bought the land from Jawahar Mulraj, the grandson of Kersondas Mulraj, an unsung freedom fighter of India.

Interestingly, he was named after Jawaharlal Nehru, which was revealed in a letter, now in the safe custody of Jatia. The Jatia family are also custodians of authentic documents and letters of that era, which triggered their decision to build a resort, which was not just a luxury abode but a place that reflects heritage and character of the bygone era, but in sync with nature.

The property has been built around a family of trees that are over 70 years old.

“While surveying the property before its purchase, my father (Ashok Jatia) felt a calming vibe, which he attributed to these trees and promised himself that notwithstanding any development he may undertake on the land, the trees would remain in their place. At the design stage of the project, we undertook a massive tree mapping exercise and planned the entire flow of the structure around the trees. We paid close attention to the location, girth of each tree, height and also the spread of the branches. Even after taking these into account it was very difficult to judge the spread of the roots and we had to keep improvising during the execution stage to adjust for the spread of the roots. This natural legacy is the ethos behind

our ‘tree of life’ logo and our efforts to re-unite us with nature,” says Vaibhav Jatia, MD, Rhythm Resorts and Spa, with pride.

Handpicked design elements Apart from nature and heritage, the resort has its own distinct style in terms of its architecture and facade. Though located close to the old Mumbai-Pune highway, NH 4, the resort is designed in a way that ensures a tranquil experience.

The logo of the property is an abundant, well rooted tree, which is rather distinct as it welcomes you to a property that is simplistic and uncluttered. The elements of nature

seem to be well balanced with light, water and space rightly utilised. The entrance and lobby area also leads you into a tastefully designed lounge or library room, which serves as

a meet and greet enclosure as well.

However, what catches the eye in the lobby zone is a large decorative unique boat structure that has been hand

crafted by tribal artisans from the Timor Islands of Indonesia. This rare artefact is unique since the entire piece is made from one single bark of wood.

The element of nature is also

FOOD & HOSPITALITY WORLD

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December 16-31, 2015

SPOTLIGHT

carried forward in the rooms.

Round wooden artefacts adorn the walls of the bedrooms - remains of a huge tree within the property which fell during heavy rains. Ashish Jatia, director, Rhythm Resorts and Spa, adds, “Inspite of our best efforts this tree could not be saved. However, we felt it would be right to give it a new life and meaning by using slices of the bark as decorative artefacts in all the rooms. Each section is from a different height of the tree trunk and is our tribute to the beauty of Mother Nature."

Apart from the walls, the floors, too have a story to share. All the tiles in the lobby and rooms are custom-made heritage pattern tiles. The designs, pattern, colours have all

been hand-picked personally

by Ashok Jatia.

According to Ashish Jatia, “These type of tiles can still be found in old bungalows and some heritage properties today. The origin of these tiles dates back to the 1920s in India when they were used as part of the Swadeshi movement as a contribution to India’s economic independence by producing tiles of international quality to replace imports. After installation, the tiles are required to be polished seven times to bring out the unique pigmented colours that gives them a natural feel."

Food and facilities When it comes to the palate, the team at Rhythm is ready to offer their clientele a satisfying

Apart from the walls, the floors, too have a story to share. All the tiles in the lobby and rooms are custom-made heritage pattern tiles. These type of tiles can still be found in old bungalows

34 FOOD & HOSPITALITY WORLD December 16-31, 2015

gourmet experience. The Treehouse Cafe offers guests an all day dining experience. The Courtyard Poolside Bistro has its own charm amidst a natural setting, while those who like to relax over a drink and some music, the Cedar Lounge & Restaurant is your place to be.

For your pampering ritual, the resort has an in-house spa facility and a small spa outlet around the pool for a quick relaxation experience. The resort is also well equipped to cater to the MICE business as it offers a pillarless banquet facility called Grand Oak, with around 4,000 sq ft space. This can be also further divided into three smaller conference rooms. Apart from MICE, the resort is ready to welcome the wedding business as well, as its open lawn options can cater to both the segments. The resort with it's 42 Cypress and 42 Banyan Suites is ready to give its clientele a novel experience in Lonavala, being the game changer in the highly popular hill station in the Sahyadris.

EVENTS TRACKER Date

Event

Venue

December 14-15, 2015

World Tobacco Middle East

Dubai

January 21-23, 2016

Food Hospitality World

Mumbai

February 7-10, 2016

SMAHRT

Toulouse (France)

February 10-12, 2016

Biofach Japan

Tokyo (Japan)

March 2016

Expo Coffee & Tea

Shanghai (China)

March 1-13, 2016

United Coffee & Tea Industry event

Moscow (Russia)

March 3-5, 2016

ICT – International Coffee & Tea Industry Expo

Singapore (Singapore)

March 10-12, 2016

Vegetarian Food Asia

Hong Kong

March 7-10, 2016

International Pizza Expo

Las Vegas

March 10-13, 2016

Taipei International Bakery Show

Taipei (Taiwan)

March 11-13, 2016

Salon Chocolat et Gourmandises en Picardie

Amiens (France)

March 14-15, 2016

Sandwich & Snack Show

Paris

March 14-15, 2016

Vending Paris

Paris

March 16- 18, 2016

World Food Uzbekistan

Tashkent (Uzbekistan)

March 17- 20, 2016

Rendezvino Karlsruhe

Karlsruhe (Germany)

March 29- April 1, 2016

Finefood Shanghai

Shanghai

March 29- April 1, 2016

Hospitality Design & Engineering Expo

Shanghai

April 3-5, 2016

Hotel & Gast Wien

Vienna (Austria)

April 12-15, 2016

FHA

Singapore

April 12-15, 2016

FHA Culinary Challenge

Singapore

April 12-15, 2016

Beer. Wines. Drinks

Minsk (Belarus)

April 14-16, 2016

China International Green Food & Organic Food Exhibition

Beijing

April 17-18, 2016

Natural & Organic Products Europe

London

April 30-May 2, 2016

South African Cheese Festival

Cape Town

May 8-10, 2016

Dubai Drink Technology Expo

Dubai

May 9-12, 2016

Saudi Food, Hotel & Hospitality Arabia

Jeddah

May 10-13, 2016

Seoul Food & Hotel

Seoul

May 12-14, 2016

Seatrade Cruise Asia

Busan (South Korea)

June 2016

Coffee and Tea Salon

Kiev (Ukraine)

July 25-27, 2016

WINETECH

Adelaide

September 21 - 23, 2016

Fi Asia

Jakarta

March 19 - 22, 2017

Bibac Expo

Antwerp

June 2017

Fithep Mercosur Argentina

Buenos Aires (Argentina)

FOOD & HOSPITALITY WORLD

35

December 16-31, 2015

TECH BYTES

An expedition for energy transition O

n the occasion of COP 21, the United Nation climate change conference, AccorHotels, a leading hotel operator, announced the signature of a partnership contract with Energy Observer.

This experimental multi-energy catamaran is being developed by two men who are passionate about the sea in collaboration with CEA, the French Alternative Energies and Atomic Energy Commission.

The group aims to move its hotels towards to energy transition.

Sébastien Bazin, AccorHotels, chairman and CEO, declared, “Our partnership with Energy Observer reflects our desire, as a sustainable hotel constructor and operator, to stimulate a long-term virtuous approach. This is notably the mission of HotelInvest, the division that manages our property assets. It constructs, operates and enhances the value of our buildings in the best and most durable way while respecting the environment. For example, we are working on reducing the ecological footprint of our hotels throughout their life cycle and that starts with making our buildings more energy efficient from the moment they are constructed.”

The potential of renewable energy Energy Observer, which is currently being built in Saint

Malo, is a revolutionary boat intended as an open-air laboratory. The vessel will be totally energy-sufficient thanks to the use of a complete hydrogen chain which for the first time includes fuel cells and renewable energy electrolyzer systems (wind power, solar panels or hydro generators).

AccorHotels and CEA will subsequently reproduce these technologies in pilot establishments to test them in a hotel environment with a view to wider deployment. Energy Observer will be baptised in Paris in 2016 before embarking on its round-the-world trip to 50 countries, with 101 stopovers and 2,000 days of sailing. In an exclusive for the COP 21, a model of the boat was exhibited at Le Bourget on the stand of the Institut National de l’Énergie Solaire (French National Institute of Solar Energy).

As part of this collaboration, the technical teams of HotelInvest, Accorhotels’ property asset management business, will work with CEA Tech scientists, renewable energy specialists and the skippers, Victorien Erussard and Frederic Dahirel. The Energy Observer team’s mission will be to test the latest and most innovative clean energy technologies as it sails the seas and during its 101 stopovers around the world.

Florence Lambert, director of CEA Tech’s Liten Institute explains, “Liten, a major French energy transition

36 FOOD & HOSPITALITY WORLD December 16-31, 2015

Photo credits: Fondation Nicolas Hulot - Cea Liten - Patrick Contin – Shutterstock

AccorHotels becomes a partner of Energy Observer, the first experimental multi-energy catamaran

player, is the natural technological partner for this human adventure which will demonstrate the full potential of renewable energies.”

Victorien Erussard, Energy Observer’s captain and project manager adds, "Starting next year, we are going to crisscross the world’s seas. A group of multidisciplinary women and men - scientists, engineers and artists from all walks of life, will be on board Energy Observer, and together we will sail to meet people all over the world who are developing and using innovative solutions that respect the planet. Our objective is to assemble all these energies and transform them into a force which will be strong enough to convince decision-

The Energy Observer team’s mission will be to test the latest and most innovative clean energy technologies as it sails the seas and during its 101 stopovers around the world makers that it is time to act and commit to the third industrial revolution: that of renewable energies.”

AccorHotels has been committed to sustainable development for over 20 years through its programme PLANET 21.

Since 2011, the group has reduced the energy consumption and CO2 emissions of its port-

folio of owned, leased and managed hotels by 4.5 per cent and 3.8 per cent respectively. This year, HotelInvest reinforced its commitment to sustainable construction by opting for certification based on environmental and energy standards (HQE, LEED, BREEAM, DGNB) for owned, leased hotels built from 2015 onwards.

TECH TALK

Innovative display for coffee shop POS A new customer display of Coffee Shop Manager point-of-sale solution can help an outlet promote daily specials and new products, helping a shop owner to grow his business

C

offee Shop Manager, a provider of specialised pointof-sale technology for coffee shops, announced a new customer display tool that helps shops improve customer service and promote their offerings.

The CSM Customer Display shows orders as they are rung up and features a customisable slide show of promotional graphics for coffee shops. Th establishment can promote its loyalty programme, daily specials, catering options or new products. The display makes use of integrated rear display hardware compatible with Coffee Shop Manager POS hardware , or any external monitor.

The Customer Display feature was launched at the Coffee Fest tradeshow in Portland, Oregon recently, along with new screen template designs for the Coffee Shop Manager point-ofsale. The software’s simplified look with redesigned screens will let point of sale users customise the look and feel of their order taking process. With enhanced colour themes, product images, and custom branding, Coffee Shop Manager users can now have a point of sale experience that looks as great as it performs.

“We are excited to give Coffee Shop Manager users some exciting new tools to promote their business and better communicate with their customers” said Tom Bronson, CEO, Granbury. “Our goal is to provide the coffee industry with the

most highly specialised coffee point-of-sale solution available to help coffee shop owners grow their businesses,” he added.

Coffee Shop Manager is the only point-of-sale technology designed specifically for coffee owners, by coffee owners. The comprehensive suite of business tools for coffee shops empowers store owners to track and control every aspect of the coffee business. Tools such as automated loyalty marketing and simple mobile ordering make it easy for business owners to keep customers coming back. Coffee Shop Manager’s tools are available as an affordable subscription starting at US$ 99 a month or for purchase with customisable hardware and software packages to fit any business.

Coffee Shop Manager is a di-

Tools such as automated loyalty marketing and simple mobile ordering make it easy for business owners to keep customers coming back vision of Granbury Solutions, a leading provider of restaurant technology nationwide. With integrated point-of-sale, online, mobile and self serve applications, and automated marketing and customer loyalty solutions, Granbury offers restaurant and coffee shop operators a single source for their technology needs. From point-of-sale to enterprise management, online ordering to restaurant marketing, Granbury Solutions has brought together experienced industry

leaders to provide customers with end-to-end technology solutions and superior service.

With roots in quick service, pizza, delivery, fast casual and full service, the solutions are comprehensive and tuned to the unique needs of the clients. The innovative approach to restaurant technology development and implementation enables our clients to maximise their technology dollars and minimise the complexity of managing their operation.

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December 16-31, 2015

HUMAN RESOURCES

Skill partners OYO Rooms announces MoU with Tourism & Hospitality Skill Council (THSC)

O

YO ROOMS has been selected by the Tourism and Hospitality Skill Council (THSC) to train and certify hospitality staff across the country. The two partners signed an MoU at the National Conference on Skill Development, in the presence of Rajiv Pratap Rudy, union minister of state skill development and entrepreneurship. THSC is a sector-specific council under National Skill Development Corporation (NSDC). It operates under the aegis of ministry of skill development and entrepreneurship (MSDE), to ensure that people employed in unorganised segments can access growth opportunities through up-skilling/re-skilling and recognition of prior learning.

Tourism and hospitality is one of the 29 skill sectors identified by the government of India as a priority area for skill development.

Announcing this partnership, Ritesh Agarwal, founder and CEO, OYO Rooms said, “It gives us immense pride to be selected by THSC as a training partner for mass skill deployment in Indian hospitality sector. This is a valuable opportunity to drive rapid upskilling and certification of workers. Our team is excited about being a part of the 'Skill India' initiative and meaningfully contribute to employment opportunities and upward movement opportunities in the sector.”

Commenting on the partnership, Praveen Roy, CEO, THSC, said, “The hospitality sector is grappling with manpower and talent crunch to meet the surge of upcoming demand, and faces a huge training vacuum. THSC encourages a progression path which is supported by tenure, caliber and on-the-job skilling, besides just formal education. We are pleased to have OYO rooms take up this mandate. Their scale of network and depth of partner engagements will encourage

38 FOOD & HOSPITALITY WORLD December 16-31, 2015

more people working in the unorganised sector to participate in this exercise.”

The Government of India has set itself the mission of making India the skill capital of the world. Ministry of skill development has been tasked with the vision of creating a skilled India. It is aided in these initiatives by its functional arms – National Skill Development Agency (NSDA), NSDC, National Skill Development Fund (NSDF) and 33 Sector Skill Councils (SSCs) as well as 187 training partners registered with NSDC. THSC is part of the same structure assigned with the task of skilling India in the tourism and hospitality sector.

THSC is mandated to create a robust and sustainable ecosystem for skill development in all the sub sectors of the industry, namely hotels, tour operators, food service restaurants, facilities management and cruise liners.

CII has been instrumental in setting up 12 skill councils and supporting the 'Skill India' mandate through various initiatives and events.

OYO Rooms currently operates in more than 140 of India’s cities including Delhi, Gurgaon, Mumbai, Bengaluru, Hyderabad, Goa, Chennai, Kolkata and others. THSC is a Not – for – Profit Organisation, registered under the Societies Registration Act, 1860.

THSC is promoted by the Confederation of Indian Industry (CII) with inclusive representation of the Government, Industry, Industry Associations and Training Institutes across India, with financial support by NSDC.

MOVEMENTS Hyderabad Marriott Hotel & Convention Centre & Courtyard

by Marriott Hyderabad SUNNY GHAIEE has been appointed as director of sales and marketing for Hyderabad Marriott Hotel & Convention Centre & Courtyard by Marriott Hyderabad. In his current role, he will be responsible for creating a team process that is focused on the daily impact of guest service, generating revenue and managing the costs to create the highest return for the ownership. As the property sales leader, he will

been appointed as director of operations at Hyderabad Marriott Hotel & Convention Centre & Courtyard by Marriott Hyderabad. In his current role he will be responsible for operational excellence as well as revenue generation and profit maximisation of both hotels. He brings with him over 10 years of experience in the food and beverage department at full service and luxury hotels.

Ganesh Meridian Hotel, Ahmedabad Ganesh Meridian Hotel Ahmedabad has appointed AJAY KUMAR as F&B manager. He will be responsible for the day-to-day operations of the F&B unit, achieving revenue targets and driving strategic food and beverage promotions at the hotel. He started his career with the ITC Maurya Sheraton Hotel as an F&B associate and has had tenures with ITC Fortune Select Gurgaon with Ibis Gurgaon, Novotel Juhu Mumbai, Ibis Jaipur, Park Plaza Chandigarh to name a few. In his last role Kumar was with Orchid Hotel Mumbai as catering sales and banquet operation manager.

Sunny Ghaiee

Crowne Plaza Ahmedabad City Centre

Rahul Korgaokar

be instrumental in developing a strong sales and marketing strategy. He brings with him over 18 years of experience in the hospitality industry handling sales and marketing for both full and focused service hotel and convention centre.

RAHUL KORGAOKAR has

Crowne Plaza Ahmedabad City Centre, a member of InterContinental Hotels Group, has announced the appointment of DEVA KUMAR as executive chef. In his role, Chef Kumar will be responsible for all culinary experiences in the hotel including the expansive catering department – in the hotel as well as outdoor catering events.

Prior to his appointment, he was with Hyatt Hotels & Resorts. He specialises in Italian and Continental cuisines and is also passionate about North and South Indian cuisines.

JW Marriott Chandigarh

Jyoti Kumar Saraf

cer to spearhead its international financial operations.

Saraf joined the company as VP – finance in August this year and has now been promoted as chief financial officer following his performance over the last few months. He will be overseeing all financial management and reporting, including corporate accounting for the company globally.

Hilton Bangalore Embassy GolfLinks

Sawhney began his career as a management trainee in Pune at Hotel Kundan Palace and then at Holiday Inn.

Park Plaza Noida Park Plaza Noida has appointed ANKUR MEHROTRA as director -

Hilton Bangalore Embassy GolfLinks has appointed PARAG SAWHNEY as general manager. He has over 15 years of experience in hotel operations including general management, food and beverage management, front office management and guest relations across the Middle East, United Kingdom and India.

Most recently, he was general manager for Hilton Chennai.

gan his career with the Marriott group and has been with them for the past 13 years.

Cybiz BrightStar Restaurants NITIN LUTHRA has been appointed as executive director, of Cybiz BrightStar Restaurants. In his role as executive director, Luthra will be focusing his energies and experience to manage and maintain the group’s signature QSR brand from California, 'Carl’s Jr.'. In his new role, his main responsibilities include the growth plan to set up over 100 restaurants over the next five-seven years, to establish systems, processes and procedures, to provide operational strategy, financial analysis and management.

Ankur Mehrotra

eRevMax eRevMax International has appointed JYOTI KUMAR SARAF as chief financial offi-

JW Marriott Chandigarh has appointed ANANG CHATURVEDI as director of sales and marketing for its 164 room property. In this role, he will be creating and overseeing the hotel's yearly business and marketing plans, as well as managing the sales team. He will also work to maximise hotel revenue among market segments, including government, corporate, and tour and travel groups. He will play an integral role in working with the hotel personnel to develop new opportunities and attract new business potential. He be-

Parag Sawhney

sales and marketing. Prior to this, he worked with Carlson Rezidor Hotel Group for three and a half years. Previous assignment was with Country Inn & Suites Sahibabad as director of sales. Other assignments in the past include hotel companies like The Claridges, Jaypee Hotels & Intercontinental.

Nitin Luthra

FOOD & HOSPITALITY WORLD

39

December 16-31, 2015

FHW MUMBAI 2016

200 exhibitors expected to participate at FHW Mumbai 2016 Receives participation confirmation from eight countries for its international pavilion

T

he 27th edition of Food Hospitality World (FHW) will be held on January 21-23, 2016 at Bandra Kurla Complex, Mumbai. Around 200 exhibitors are expected to be participating at FHW Mumbai 2016. The FHW trade show has exhibitors from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others, and aims at providing solutions to various industry-related problems.

Few of the exhibitors already registered for the exhibition include Samarth Cookware, Vsilover Hotel Wares, AV&T Hospitality Solutions, Sun Mark, The Coffee Co, Venus, Gilly, Raunak Kitchen Equipment, Shree Manek, Alliance Laundry System, King Metal Works, Chheda Industries, SAPPE, Cello, Wilmax England, Bharat Fine Bone China, Eurotech, Aura tableware, Avon Professional cookware, Anantam and many more. In the F&B category, companies related to confectionery, biscuits, energy bars, cheese and cheese products, fruit juices, Japanese sake and noodles, pasta, rice, bread and bakery, gravy and mixes, jams, ready to eat, wine, fresh fruits and vegetables, etc. will be participating at the exhibition. So far the exhibition has received confirmations from Turkey (country pavilion), Thailand, Japan, Singapore, Tunisia, The Netherlands, United Kingdom and Canada.

Prior to this exhibition, in a new milestone, FHW opened its doors for the first time in Goa. The 26th edition of FHW exhibition was held at Dayanand B Bandodkar Ground, Campal,

40 FOOD & HOSPITALITY WORLD December 16-31, 2015

Panaji from September 29-October 1, 2015. The three day exhibition was inaugurated by Chef Hemant Oberoi, consultant, Indian Hotels Company (IHCL).

Speaking about the exhibition, Chef Oberoi said, “This exhibition is a good platform for the hospitality industry. I met a lot of suppliers, some of whom I already know. Exhibitions like FHW exposes a market like Goa to various business opportunities.” Another visitor at the exhibition, Chef Manjit Singh, executive chef, Holiday Inn Resort Goa opined, “I came across several latest hospitality products at the FHW Goa exhibition ranging from sauces to decorative products. The hospitality industry will definitely look forward to this event in the future especially

the budget hotels.”

The FHW Goa event was spread across 3200 sq mtrs of space and the three-day show witnessed many panel discussions. According to Geeta Wadhwa, proprietor, Aura Essentials, FHW Goa was a very well-organised exhibition, which picked up considerably on the second day. She added, “We also received many enquiries.” Echoing a similar sentiment, Dipesh Chodankar of Bacardi India said, “The exhibition was good. We were first time participants at FHW and we got a reasonably good response.”

“The FHW exhibitions at Mumbai and Bengaluru are very good. The response has been quite encouraging in the Goa market as well considering that

the exhibition made its maiden entry here,” added Aman Gupta of Beepee Enterprise. While Melvin Joy, regional sales manager (south), Hoffmann Bewirtung India stated, “The second day showed considerable progress in terms of potential customers as compared to the first day. The turnout was good.”

“It was a great pleasure visiting the exhibition. It was well-organised, well-coordinated, informative and offered great exposure to various vendors,” mentioned Sunil Warkhandkar, materials manager, Cidade De Goa. The FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.

SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2016

BUSINESS AVENUES

FOOD SERVICE & KITCHEN TECHNOLOGY MULTI PURPOSE COMBI STEAMERS FOR RICE,IDLI,UPMA,DHOKLA, DAL,DIMSUM,PULSES, AND MORE, ALL TYPES OF VEGETABLES.

Dough Roller perfect for making

We have a multi purpose machine that can be used for slicing & shredding vegetables like Potato, Carrots, Onion ,Cucumber,Cabbage etc.

It can be used forgrating cheese & coconut as well. It is a Meat Mincer & Tomato pulper, Sausage filler & meat tenderizer.

It is an Ideal machine for the kitchen having the wide application.

An Ultimate choice for the Chefs.

DOUGH ROLLER

Jogani Industrial Complex, Bldg no 9, 2nd oor, Unit no. 221, V. N. Purav marg, Chunabhatti (east), Mumbai - 400 022. INDIA Ph: +91-22-65150452, 65745564 Cell: +91 9821051374 e-mail : rajen@eurotechcorporation.in eurotechcorporation@hotmaill.com

HEAVY DUTY CATERING EQUIPMENTS FOOD & HOSPITALITY WORLD

December 16-31, 2015 41

SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2016

BUSINESS AVENUES

RAUNAK KITCHEN Stall No. A 10 EQUIPMENTS PVT. LTD. Shankar M. Shetty Managing Director

Raunak Kitchen & Sujata Refrigeration Equipment Cos. are the two leading names in Hospitality services equipment manufacturing sectors in Mumbai. Raunak tops the best name in stainless steel kitchen service equipment manufacturers with more than 25 years of experience.

Shri Shankar Shetty is personally, well known to many Directors, Chef & Project consultants of these industries. Mr. Shetty has achieved this premier position in this field by sheer hard work, innovation & through innumerable successful implementation of a wide range of projects for many star hotels, institutions, restaurant chains, malls, corporates, canteens & many big and small hotels.

Raunak executes the total projects from planning, equipment installation, ventilation & ducting, electrical, plumbing etc. under the supervision of project consultants and their teams, in India & abroad.

Raunak Kitchen Equipment company has on display the widest and latest range of food processing machines and service accessories, systematically and effectively displayed for customer's convenience.

Many foreign & Indian buyers are amazed by the sheer variety, convenience and elegant display.

Exclusive Showroom in Mumbai

Manufacturer of: All Types of Kitchen Equipments for Hotels & Canteens RAUNAK KITCHEN EQUIPMENTS PVT. LTD. Raj Industrial Estate, 1st Floor, Unit No.C-33 & 34, Marol Military Road, Andheri (E), Mumbai 400 059, Tel.: 2925 5500 / 6513 0034 / Telefax : 2925 6500, EE mail: raunakkitchen@gmail.com / raunak516@hotmail.com website:www.raunakkitchen.com 42 December 16-31, 2015

FOOD & HOSPITALITY WORLD

SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2016

BUSINESS AVENUES

Stall No. D 12 Induction Indianised

Shree Manek Kitchen Equipments is recognized as one of the leading manufacturers and consultants of commercial kitchen equipments, refrigerators and exhaust systems since 1965. Shree Manek is a family owned company, led by Mr. Mahendra Panchal who is a pioneer in the kitchen industry since 30 years. Our success is the result of hard work put in by our highly motivated and efficient team of professionals who are committed to provide our customers with the best support and after-sales services.

With perpetual new equipment innovations in the areas of energy savings, cooking speed, automation

and safety, Shree Manek’s products are considered the best in the industry by chefs, consultants and industry experts. Shree Manek has two sister concerns: Sunline Refrigeration & Sunline Industries.

SUNLINE REFRIGERATION has its expertise in the field of commercial refrigeration. It specializes in providing customized solution to all refrigeration requirements of a kitchen. Lately Sunline Refrigeration has been greatly praised for developing innovative designs of Cold Stone/Frost Top refrigerators for major retail Ice Cream brands.

Shree Manek is also one of the first companies that used 30 years

of its in-depth knowledge of designing innovative & highly customised kitchen equipment to built industry's best induction based kitchen solutions under the brand name SUNLINE INDUSTRIES. The gas prices are soaring high and resulting in an increase in the fuel cost substantially. Induction is the most appropriate answer by providing efficient heating with no heat loss and using electricity as its source of power. Recent incidents of fire mishap in kitchens has made the hoteliers understand the importance and safety of Induction based equipments. Hoteliers also understood other benefits that comes from

MAHENDRA PANCHAL Director

switching over to induction, some of which are reduced heat & oil fumes in the kitchen, faster cooking process, easy to clean as there are no baked spills.

Shree Manek Kitchen Equipments Pvt. Ltd. is the one-stop solution and most reliable source for all your kitchen requirements, such as, CONSULTANCY, DESIGNING, GAS/ELECTRIC/INDUCTION EQUIPMENTS, REFRIGERATION, EXHAUST.

SOME PRODUCTS AT A GLANCE

Induction Chinese Range

Induction Dosa Plate

Induction Cooktop

Induction Frying Kadhai

Stock Pot Range

Indian Gas Range

Chapati Plate Puffer

Tilting Braising Pan

Cold Stone Ice Cream

Idli Machine with Boiler

Catering Cold Stone

Under Counter Refrigerators

Display Counters

Vertical Refrigerator

Unit No.7, Udyog Nagar, Plot No,.7, Off S.V. Road, Near Vifor (India), Goregaon (West), Mumbai - 400 062 Tel : 022 2872 8753, 2872 9995.

Email : shreemanek@gmail.com, sunlineind@gmail.com, Mob.: 097697 50187 Visit us at : www.shreemanek.net, sunlineindustries.net

FOOD & HOSPITALITY WORLD

December 16-31, 2015 43

SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2016

BUSINESS AVENUES Stall No. B 3

SHRIPAL JAIN Director

Founded under the guidance of Shri Shantilal Jain, STEC, is the largest one stop solution for “Horeca Industry”. following in the tradition of international supermarket chains, STEC has created an ambience for Horeca Customers, where they can buy off the shelf, from a small tooth pick to large equipments like commercial oven etc.

The strength of stec lies in availabilty of the best brand from all over the world in ready stock and introduction of innovative range at regular interval. We invite you to visit our showroom in the heart of South Mumbai at kala chowky,where we have a vast range of Hospitality Industry products & also we can provide cutomised products as per your requirement.

NOW OFFICIAL TRADE PARTNER FOR “KITCHENAID” INDIA

Gastronorm Pans Available in SS & Polycrbonate at very attractive prices

STEC HOTELWARES. REGD OFFICE : #1, Hakoba Compound, Bombay Cotton Mills Estate, 77, Dattaram Lad Marg, Kala Chowki Road, Mumbai – 400 033, India.

Phone : 022-23709141 / 42, 93200 29141/42/43. Fax : 022-2377 1135 Delhi : 4602, Deputy Ganj, Sadar Bazar, Delhi – 110 006, India, Phone : 011-3293 6432 / 2363 1069 / 93122 16432. Fax : 011-2363 1069, Email : sales@stecindia.co.in / stecindia@mtnl.net.in Dealers Enquiry Solicited Website : www.stecindia.co.in

FOOD & HOSPITALITY WORLD

December 16-31, 2015 45

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

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December 16-31, 2015 47

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Table Service Bufferware Goument Display Copper Wares Water Boiler Corn Steamer Milk Boiler Room Service Bar Accessories Condiment Pot EPNS Wares Platters & Trays Bins / Planter Tea & Coffee Table Services Pot & Pans

Chheda Industries Chennai 48 December 16-31, 2015

E-mail : info@chhedaind.com Tele : 044-42826425 / 42822015 FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated

Baleno

Trendy

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 ch 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 December 16-31, 2015 49

FOOD & HOSPITALITY WORLD

M

BUSINESS AVENUES

lT

t St i Manual Tomato Strainer

Manual Meat Mincer

Pasta Press

Tomato Strainer

Grater

Meat Mincer

Sausage Filler

Vacuum Sealing Machine

New India Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in

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 50 December 16-31, 2015

Website : www.jaivanti.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Announcing 31st

AAHAR

THE INTERNATIONAL FOOD & HOSPITALITY FAIR

2 0 1 6

31st International Food & Hospitality Fair Pragati Maidan, New Delhi

March 15 - 19, 2016 Pragati Maidan, New Delhi, India Timing : • 10 a.m. to 6 p.m. from 15th to 19th March, 2016 • 10 a.m. to 2 p.m. 19th March, 2016 (Exclusively for Business Visitors) • 2 p.m. to 6 p.m. 19th March, 2016 (for General Public)

Organisers:

India Trade Promotion Organisation Pragati Maidan, New Delhi

HOSPITALITY INDIA Exhibition on Hotel & Restaurant Equipment and Supplies Hall No. 5, 6, 7, 8, 9, 10, 11, 12, 12A, 14, 15 & 18

FOOD INDIA Exhibition on Food, Processed Food & Beverages

SPECIAL EVENTS • Culinary Show • Seminars & Conferences • Wine Pavillion

Organisers: India Trade Promotion Organisation Pragati Maidan, New Delhi Co - Associate :

{

{

The Hotel & Restaurant Equipment Manufacturers’ Association of India

‘HOTREMAI’ is a leading association of equipment manufacturers, suppliers, service providers and consultants to the hotels, restaurants and food service industry.

Established in 1982, ‘HOTREMAI’ is a non profit organisation. ‘HOTREMAI’ strives to safeguard the interests of its members in particular, and the industry in general by taking up issues with the government bodies, hotels, restaurants and their associations.

‘HOTREMAI’ has been closely working with India Trade Promotion Organisation (ITPO) to organise ‘ AAHAR’ annually since its inception.

‘HOTREMAI’ organises from time to time events & meets with the Heads of Departments from the Hospitality Industry for its members to introduce & promote their products and services.

‘HOTREMAI’ publishes a quarterly periodical called ‘HOTREMAI REPOTS’ for the information update for its members and the industry.

Become a member of HOTREMAI and avail benefits to enhance your business.

For Booking Stalls At AAHAR 2016 Contact : The Hotel & Restaurant Equipment Manufacturers’ Association of India

D-20, Local Shopping Complex, (Upper Ground Floor), New Rajender Nagar, New Delhi-110060.

Phones: 011-28745698, Mobile: 99100-48121, E-mail: info@hotremai.org, Website: www.hotremai.org

Be a proud member of ‘HOTREMAI’ and enjoy the benets of being together ...

FOOD & HOSPITALITY WORLD

December 16-31, 2015 51

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

WORLD'S

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

MOST COMPACT CHAPPATHI

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

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

52 December 16-31, 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

SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2016

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

December 16-31, 2015 53

FOOD & HOSPITALITY WORLD

54 December 16-31, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Craft apart

Rajesh Israni, Gaurish Rangnekar and Sameer Malkani at the launch of Toast Bistro & Bar

Toast on the top A TOAST WAS RAISED to Toast Bistro & Bar, located in the newly-opened T24 Residency four-star business hotel. It was an after-party of sorts of the Indian Food Bloggers Awards 2015 with the Food Bloggers Association of India (FBAI) and Aspri Spirits joining hands to congratulate Gaurish Rangnekar who designed the concept for Toast. Pravin Malkani from T24 Residency was also present to say hello to the many guests like celebrity chef and author Saransh Goila and mixologist Shatbhi Basu. Guests admired the view from the top, of the Mumbai skyline and Terminal 2 with aeroplanes taking off and landing. Cocktails with Skyy vodka and Campari, Jim Beam whisky, Old Monk rum and Golden Sparrow Italian wines did the rounds along with the European, Thai and Indian cuisine.

FOODIES AND PUBBERS rejoiced at the launch of Craft, the all-day deli, bistro and bar at Phoenix Marketcity. Hosts Atul Ruia and Romil Ratra welcomed the many guests over a boutiful brunch. It was time to say cheers with Sula Brut Tropicale, Ciroc cocktails and other drinks at the bar, have a bite of the varied fare and listen to mesmerising music by Prateek Bhaduri and his band with Suchitra Pillai joining in on vocals. This chic place with cutting-edge interiors, an open kitchen and bar was admired by the many guests like Madhu Sapre, Shamita Singha, Tejaswini Kolhapure, Aarti and Kailash Surendranath, Falguni and Shane Peacock, Shibani Kashyap, Divya Palat and Aditya Hitkari. In attendance was chef Paul Kinny who offered you a fabulous food fare.

Atul Ruia and Romil Ratra at the launch of Craft at Phoenix Marketcity

Fatesh Mirchandani, Shailesh Raval and Sanjay Lohia at the launch of The Pump Room - Beer Factory

Pump trump IT WAS TIME for craft beer cheer once again, this time at the launch of The Pump Room – Beer Factory.

Promoted by Fatesh Mirchandani, Sanjay Lohia and Shailesh Raval, the launch night saw guests like Sunita Mirchandani, Liza Malik, Vipul Shah, Arjan Bajwa, Yuvika Chaudhary, Gurpreet Kaur Chadha, Avesh Dadlani, Shama Sikander, Prashant Sharma, Ramji Gulati, Champak Jain, Lovel Arora, Ajay Arora, Shraddha Sharma, Rajeev Paul, Asif Bhamla, Anu and Shashi Ranjan, Wahid Ali Khan and DJ Sheizwood among others. Relished were the range of craft beers that included traditional ales, lagers, wheat brews and stouts, all with their own distinct taste and flavour and complementing the fabulous food.

Second helping GREY GOOSE AND ASILO were at it again, presenting the second edition of their Couture Cabanas at Asilo with well-known fashion designers Krishna Mehta, Maheka Mirpuri, Anand Kabra and Payal Singhal and their redesigned cabanas that took inspiration from the new signature cocktail collection from the Grey Goose menu. Krishna Mehta’s cabana was inspired by the Golden Delight cocktail and sported a golden touch, the Delft Blue cocktail was the inspiration for Maheka Mirpuri who took you on a journey through an enchanted forest, Payal Singhal’s cabana was inspired by the Shire Flower cocktail and sported a vintage shabby chic look and Anand Kabra was inspired by the Honey Rose Petal cocktail with a blend of modernism and the classic.

And the Grey Goose cocktails were enjoyed by Karishma Tanna, Jackky Bhagnani, Mugdha Godse, Rahul Dev, Rukshana and Mustafa Eisa, Kunika and Rana Singh and Sona Mohapatra among many more.

Anand Kabra, Payal Singhal, Krishna Mehta and Maheka Mirpuri at the Grey Goose Couture Cabanas night at Asilo

FOOD & HOSPITALITY WORLD

55

December 16-31, 2015

weekend

E V E N T S

CHRISTMAS CHEER

GOLDEN FESTIVITIES K S Rao (left), general manager, Saraiwwalaa Agrr Refineries Limited and Chef Sanjay Thumma (second from left), celebrity chef and brand ambassador of Naturralle giving gold coins to the winners of Naturralle Gold Fest in Hyderabad Park Plaza Noida kicked off the Christmas celebrations by organising a cake mixing ceremony

Crowne Plaza Bengaluru Electronics City hosted a cake mixing ceremony wherein all the employees of the hotel came together to mix the core ingredients with alcohol for the Christmas pudding

GOURMET ACTIVITIES Godrej Nature’s Basket launched ‘The American Food Festival’ on the occasion of Thanksgiving in partnership with United Sates Department of Agriculture at its Bandra store in Mumbai

INTERACTIVE COOKING Celebrity Chef Kunal Kapur (third from left) hosted an The annual cake mixing ceremony flagged off at the Rooftop at Citrus Pune

56 FOOD & HOSPITALITY WORLD December 16-31, 2015

interactive session using avocado as the main product. The session was organised

by AVANZA in association with NZTE at the Russian Cultural Centre, New Delhi

virusdesign

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.