Food and Hospitality World (Vol.4, No.13) March 16-31, 2015

CONTENTS Vol 4 No 13 MARCH 16-31, 2016

HIGH SPIRITS

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

16

CONTENT TEAM Mumbai Rituparna Chatterjee New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua

EDGE

Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht 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 Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

INDIA’S UNIQUE ECO RESORTS Food & HospitalityWorld checks out some of the country's eco sensitive resorts known for their commitment to the environment and respect for local communities and their cultures (18-27)

MARKETS

07

ZINC JOURNEY HOTELS TO OFFER CURATED EXPERIENCES IN APAC

CHEF’S PLATTER

08

P 12: NEW KIDS ON THE BLOCK

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

Manager Bhadresh Valia

P 13 PRODUCT TRACKER Franke

P33: MOVEMENTS Le Meridien Gurgaon

P 42: WEEKEND Scene and Heard

30

PROVIDING SOLUTIONS EFFECTIVELY AATITHYA IS A COMPLETE PROPERTY MANAGEMENT SYSTEM OF DATAMAN COMPUTER SYSTEMS

LIFE

ECOTECO FOOD WITNESSES INCREASED DEMAND FOR OVENS IN INDIA

Mister Chai, New Delhi

PRODUCTION General Manager B R Tipnis

A TRIBUTE TO URUGUAY'S NATURAL BOUNTY BODEGA GARZÓN PRODUCES LIMITEDPRODUCTION PREMIUM WINES FROM SUSTAINABLYFARMED GRAPES

14

VIENNESE RESTAURANTS: NEW CHEFS, NEW CONCEPTS JEWISHMEDITERRANEAN STREET FOOD, AN ASIAN HEURIGER WINE TAVERN, CASUAL FINE DINING AND A BARCUM-DELI ADD SOME INTERESTING FLAVOURS

32

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 © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

GROOMING INDUSTRY LEADERS OF TOMORROW IHM GOA HAS BEEN GROOMING HOSPITALITY ASPIRANTS FOR 48 YEARS NOW

EDITOR’S NOTE

Hidden eco systems

T

he more I travel within India, the more I feel a sense of pride. I feel proud to discover and rediscover some stunning eco resorts, palace resorts and more. However, I feel pained as we are not doing justice to these splendours in terms of marketing them effectively to the world and within our country. India has this innate ability to shock you with world class tourism products that emerge out of the blue from hidden ‘havelis' that serve as premium hospitality abodes to resorts that offer quality eco tourism experiences that are tucked away across the country. There is so much more to India than meets the eye. Though the well established itineraries sell effortlessly and hospitality investors and stakeholders find business sense in investing on those routes, there are few who have walked into untapped regions and created a new eco system in the tourism space. Look at what Taj did to Goa with the story of Fort Aguada, or the Ramapuram brothers who brought Coorg into the limelight in South India. These are stories worth speaking about in a country as diverse as India.

A recent trip to Rajasthan, one of the most popular tourism spots in the country (at times sells on auto mode) especially for the interna-

HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India.

Board line: 0120-6651500.

Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

4

Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925.

Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

FOOD & HOSPITALITY WORLD

March 16-31, 2016

“India has this innate abilityto shockyou with world class tourism products that emerge out of the blue - from hidden ‘havelis' to resorts that offer qualityeco tourism experiences ”

tional clientele, had some amazing stories that were thrown back at me. Jaipur, Udaipur and Jodhpur, the most popular trio gives the state its share of tourism revenue inflow, with Jaisalmer and Bikaner coming close. However, there are other real and rustic parts of the state, which are waiting in the wings to receive their share of attention and tourists.

One such splendour is the Khimsar Fort and Dune Hotel. An hour and a half drive from Jodhpur, the fort hotel gives its visitor a boutique tourism experience and sells a hospitality story, which is seldom found at popular tourism zones.

The fort hotel also encourages local human resource across departments, thereby working as a sustainable tourism model. Tastefully designed homes amidst the sand dunes, to the stately rooms in the fort itself, Khimsar is just an example of many such beautiful stories that can be narrated effortlessly as unique product offerings that are sustainable.

Our cover story this issue, checks out such eco sensitive resorts known for their commitment to the environment and respect for local communities and cultures.

REEMA LOKESH Editor

HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

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

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

KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017

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

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

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

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

MARKETS

Cafe Delhi Heights on expansion spree Saloni Bhatia New Delhi DELHI-BASED restaurant chain, Cafe Delhi Heights is expanding aggressively and plans to venture into Mumbai.

Speaking to Food & Hospitality World, Vikrant Batra, founder of Cafe Delhi Heights informed, “ I don’t plan to go to Mumbai for a short term, I would like to make it my home, like Delhi. It is a different market but we have done our research and it’s the right time to move ahead. We plan to open five to seven outlets every year, but before we head out to any other city we would like to settle in Mumbai.” Having inherited the business of Batra Banquets, Batra ventured out alone by starting his first Delhi Heights restaurant in 2009.

Batra shared, “After working in the catering business, I felt it required a lot of personal involvement and was a bit unorganised.

6

It became restricted after a point and I cannot simply relate growth to money.

During my travel across the world I was inspired by the cafe themed restaurants as there was no such concept in our country. This gave me the idea to create an ambience where people would come nine times a week to enjoy good food and work.”

Cafe Delhi Heights has seven cafes across Delhi with three more in the pipeline opening across Noida, Connaught Place and Aerocity.

Commenting on his international plans, Batra added, “I would like to create a strong base in the country, first I would like to experiment with a different city and then move forward. The market is there as Indian Accent, Gym Khana and Banaras have already made a presence, but I would like to invest more in my team and infrastructure before taking the big leap.”

FOOD & HOSPITALITY WORLD

March 16-31, 2016

Zinc Journey hotels to offer curated experiences in APAC Sudipta Dev Mumbai CG HOTELS & Resorts that had introduced the Zinc Journey brand to offer curated experiences in exotic locations across Asia Pacific, is adding new hotels across destinations. The company that has Zinc Journey hotels in Sri Lanka and China, is adding properties in Bhutan and is in serious discussions in India with owners and partners.

“Since these are very unique products we want to be comfortable that all potential opportunities sit well with the brand proposition,” said Rahul Chaudhary, executive director, CG Hotels & Resorts. The parent company, CG Hotels & Resorts, is a global hospitality chain with 74 hotels. The group that had formed a JV with IHCL to start Taj Safaris a decade ago, entered into a strategic partnership with Concept Hospitality last year. In 2014, it formed a JV with pro-

Rahul Chaudhary

moters of Rohetgarh and Mihirgarh fort in Jodhpur for Zinc Journey.

Pointing out that these independent boutique hotels are true cultural expressions of each distinctive destination, Chaudhary mentioned, “Zinc Journey is a brand created for the evolving and dynamic trav-

eller who is seeking rare and authentic experiences over the ordinary. The journeys are carefully built around the local customs, culture and heritage of the area, immersing guests in the ways of life of its people and their history while providing a completely different perspective from the norm.” From Tea Horse trail in Shangrila and Lijiang in China to tea journey in Mandira, Sri Lanka the offerings of these properties are unique.

According to Chaudhary the promotional strategy is as unique as the brand. “We feel word of mouth and social media channels are the most credible channels of communication. Experience is everything. And that has been the intrinsic value in creating the brand,” he said, adding with confidence that Zinc Journey hotels will stand fairly differentiated and cater to guests who seek more than a hotel experience.

MARKETS

Cinnamon Hotels focused on increasing Indian arrivals to Sri Lanka Sudipta Dev Mumbai CINNAMON HOTELS & Resorts, the largest hotel operator in Sri Lanka with a total inventory of more than 2000 rooms, is looking at the India market as a major opportunity for Sri Lanka.

The group that has 14 hotels in Sri Lanka and Maldives, including three properties in Colombo, had recently launched a special two nights/three days 'See Shop Party Colombo' package for the India market. The package for `19999 is inclusive of return

flight, transfers and full board accommodation at Cinnamon Lakeside Colombo, plus taxes.

Pointing out that the package is aimed at increasing inbound from India, Rohan Karr, executive VP, John Keells Holdings and sector head – city hotels at Cinnamon Hotels & Resorts said, “This can make a huge difference to Sri Lanka's economy and the tourism industry. A small per cent of the total outbound from India visited Sri Lanka, which was 17 per cent of our inbound. By 2020, India outbound will be 50 million, we seek

only a drop of that 50 million to make a difference. We offer an affordable, attractive package.”

The package also includes a prepaid sim card upon arrival, discount vouchers from vendors, special tours and sightseeing experiences. Guests can party at the exclusive in-house club, The Library. The resort located on the banks of Beira Lake has one of the largest swimming pools in the country, a floating restaurant, aqua foot lounge, and other facilities. It is also an exclusive venue for corporate events and weddings.

Ecoteco Food witnesses increased demand for ovens in India Rituparna Chatterjee Mumbai ECOTECO FOOD Professional Equipment, a representative branch of GGF in Puducherry, has been witnessing a substantial increase in the demand for its ovens in India. GGF, established in Treviso in 1985, a town 30 km north of Venice, is specialised in manufacturing and selling of professional catering equipment for pizzerias, restaurants and bakeries. Ecoteco Food Professional Equipment offers a range of products in India which includes traditional pizza ovens, mechanical electric ovens in stainless steel, mechanical gas ovens in stainless steel, gas chicken rotisserie (SPIT), dough sheeters, rolling machines, spiral mixers, accessories like

Gianpietro Colla

stainless steel grids, wheels, among others. The company was setup in 2014 in Puducherry to cater to the India market.

Speaking about the growing demand for its ovens, Gi-

anpietro Colla, project and development manager, Ecoteco Food Professional Equipment stated, “GGF has more than 30 years of experience in manufacturing ovens. The demand for our ovens is growing exponentially in the India market with plenty of pizzerias opening. What differentiates us from others is the quality of our products. Our ovens have insulation material in them which guarantees less consumption of electricity. For pizzerias we offer a complete technological solution. For instance, the reflectory stone at the base of our ovens is from Brazil and is very dense, which makes it a better reflector of heat. Moreover, we have a sophisticated thermostat to track the temperature.”

Ecoteco Food Professional Equipment has a pan India

distribution base with its service centre in Puducherry. “We have a team which travels to provide servicing. We also have an Italian chef in Puducherry who offers training for using electrical and fire

ovens. There is another chef who provides training in cooking Italian dishes which are not necessarily done in ovens.

These chefs have been living in India for five years and they are aware of this market.”

FOOD & HOSPITALITY WORLD

7

March 16-31, 2016

MARKETS

IHG Chennai Mahabalipuram targets long staying corporate guests Mohit Rathod Mumbai THE RECENTLY opened InterContinental Chennai Mahabalipuram Resort, a 106-room premium segment property, is targeting long-staying corporate guests and inbound travellers. The property, which is owned by Adyar Gate Hotels and managed by the InterContinental Hotels and Resorts, witnesses a large proportion of MICE, which contributes 60-65 per cent of the resort's business.

Speaking to Food & Hospitality World, Vijai Singh, general manager, InterContinental Chennai Mahabalipuram Resort, said, "We are targeting long staying corporate guests, who stay for a period of three months upto a year, instead of taking apartments in the city. Our property is situated close to the industrial corridor, business parks, and IT hubs, which makes long

staying corporate guests an important segment for us. Another segment for us is inbound foreign arrivals; we expect that this segment will form 30 per cent of our market in the future."

"The East Coast Road got a new property after many years. With the opening of this resort, a new dimension has been brought to hospitality and new experiences for guests such as concierge service, food and beverage offerings, and more. We have seen a remarkable response from the market in a short period, which is growing month by month. We have also seen a change in guest profile, which is encouraging for us. The weekday business, which earlier consisted of around 10 rooms, has now reached 35-40 rooms," Singh added.

Elaborating on the marketing strategies, Karuna Amarnath, director of marketing, InterContinental Chennai Ma-

habalipuram, informed, "Our initial strategy is targeted at domestic markets such as Bengaluru, Mumbai and Delhi, which are our biggest source markets. Once we cover this in

the first six month, we will extend our marketing internationally, which will be done in a digital manner. There will be a focused and well targeted marketing."

The resort plans to come up with a conecpt of evening sundowners on the beach, on weekends; and also open beach restaurants within three months.

Sanghvi Brands expands internationally FHW Staff Mumbai SANGHVI BRANDS has received the exclusive rights to develop L’Occitane Spas in the USA, Middle East and Indian Ocean. Sanghvi Brands will be launching its first L’Occitane Spa in the USA at the Ritz Carlton San Francisco, its first L’Occitane Spa in the Middle East with an overwater Spa at the Lagoona Beach Resort in Bahrain, and in the Indian

8

FOOD & HOSPITALITY WORLD

March 16-31, 2016

Ocean at the Galle Face Hotel in Colombo.

Sanghvi Brands has also received exclusive rights to develop Warren Tricomi Salons in the Middle East and the Indian Ocean. It will be launching its first Warren Tricomi Salon at the Fraser Suites Diplomatic Enclave in Bahrain. The company is also expanding its ELLE Spas & Salons to the Middle East. It already has an ELLE Spa operational in Mauritius.

In 2016, Sanghvi Brands

intends to have six spas in the USA, six spas and salons in the Middle East, and three spas in the Indian Ocean, while having over 45 locations operational in India.

With a strong and cost effective back-end operation out of India, and leveraging the global strength of the brands of L’Occitane, Warren Tricomi and ELLE, Sanghvi Brands is now aiming to become a global leader in the premium spa and salon segment.

MARKETS

Jammu & Kashmir focuses on golf, MICE and adventure tourism Rituparna Chatterjee Mumbai JAMMU & KASHMIR Tourism is focusing on golf, MICE and adventure tourism to attract more international and domestic tourists into the destination. For the same, several infrastructure development projects have been initiated. Speaking to Food & Hospitality World, Farooq A Shah, IAS, secretary tourism, Government of Jammu & Kashmir and managing director, J&K Tourism Development Corporation stated, “We want to position ourselves as a high-end tourism destination and hence we are going to focus on golf promotion. We have world-class golf courses like Royal Springs Golf Course in Srinagar, Gulmarg Golf Course, among others. A 18 hole golf course in Jammu

is being upgraded to international level.” He added, “For MICE, we are one of the best destinations globally. We have the Sher-i-Kashmir International Conferences Center (SKICC) and other convention centres in Pahalgam, Gulmarg, etc. We are going to have a convention centre in Jammu as well.”

Moreover, 2016 has been declared as the year of adventure tourism for Jammu & Kashmir. Shah informed, “Gulmarg has been ranked as one of the most affordable skiing destinations in the world and has the world's highest skiing point. We are creating facilities for mountaineering, trekking, paragliding. For instance, we are coming up with world-class paragliding centres at Sanasar in Jammu, etc.

We have recently started heli services from Srinagar-Gula-

marg and from Srinagar-Pahalgam. We have also started heli skiing at Gulmarg this year.” River cruising will also begin from April 2016 on-

wards at Dal Lake, Srinagar, etc, he informed.

Sharing arrival figures, Shah said, “We received three million pilgrims for Mata

Vaishno Devi this year. From January to December 2015, we got around 9.20 lakh tourists to Kashmir and about two lakh to Ladakh.”

The Oberoi Group to manage resort in Maldives FHW Staff Mumbai SUBRAMANYA Construction & Development Company (SCDCL), a Bangalore based real estate company, and the Oberoi Group have signed a memorandum of understanding (MoU) with the Government of Maldives to build a luxury resort in Maldives. The MoU was signed in the presence of Moosa Zameer, minister of tourism, Government of Maldives. The investment for acquisition and development of the resort will be undertaken by SCDCL.

Commenting on the partnership, K N Balasubramanyam, chairman and managing director, SCDCL said, “A luxury resort in Maldives requires expertise in design and operations of world class standards. The Oberoi Group is well suited for this development. We look forward to working with the Oberoi Group to create more of such luxurious offerings globally. This project will make a major contribution to our long term partnership.”

PRS Oberoi, executive chairman, The Oberoi Group said, “We are extremely pleased to

partner and assist SCDCL in the design and management of the proposed luxury resort. We look forward to bringing the Oberoi hospitality to Maldives. The resort will reflect the legendary Oberoi service delivered by an attentive and caring team, making it the preferred choice for luxury travellers.”

After signing the MoU, minister Zameer stated, “With growing demand of luxury hospitality services in Maldives, it is imperative to bring in the best in the industry and our partnership with the Oberoi Group will be a testament to this.”

FOOD & HOSPITALITY WORLD

9

March 16-31, 2016

MARKETS

Indian chefs bring Australia’s culinary landscape on Twitter FHW Staff Mumbai INDIA’S LEADING food personalities such as Chef Sanjeev Kapoor, Chef Vicky Ratnani, Chef Ranveer Brar, food consultant Rushina Munshaw Ghildiyal, food critics Vir Sanghvi, Rashmi Uday Singh and Marryam Reshii, will bring Australia’s food tales alive on Twitter throughout March.

With Sydney becoming the focal point of food discussions during the month with the recent opening of the NOMA Australia pop-up, food enthusiasts in India who can’t see the event can follow the updates on Twitter.

They will also get a chance to engage and connect with their favourite chefs and critics. Engaging live tweets, photos and videos from the chefs’ daily food capers across Australia, live Periscope masterclass broadcasts, and Twitter Q&As, the platform will can be accessed by following #TasteOfAus. Nishant Kashikar, country manager, India and Gulf, Tourism Australia, said,

Rituparna Chatterjee Mumbai

“Tourism Australia has a strong digital media strategy to inspire consumers to holiday in Australia. The influence of social media networks within Tourism Australia’s target segment of affluent, mid-life travellers is significant and we are keen to use this medium to actively engage

10 FOOD & HOSPITALITY WORLD March 16-31, 2016

MBTG eyes India market to promote Turkish products

with potential travellers. It is an honour for us to receive support from leading Indian food influencers for NOMA Australia and we are eager to offer them a diverse taste of Australia, through this epicurean journey. The sessions in the Twitter office, delivered as part of the partnership,will help us engage with Indian travel and food enthusiasts, bringing them closer to Australia.”

Keya Madhvani, head, youth and emerging media partnerships, Twitter India, said, “Whether recipes, food videos, quizzes or more, we aim to drive and create unique experiences for all the Indian food enthusiasts on our platform. Through this association with Tourism Australia, food lovers will follow India’s biggest food experts in their journey across the world of Australian food and produce through Twitter – a first of its kind engagement opportunity.”

MBTG, the Turkish Pasta, Bulgur, Pulses and Vegetable Oil Promotion Group, was established on April 4, 2012 to promote Turkish brands of pasta, bulgur, pulses and vegetable oils across the globe. MBTG participated at the recently held Food Hospitality World (FHW) 2016 exhibition in Mumbai to enter the India market and promote its products. To create awareness and push its products in the country, MBTG will be participating at similar exhibitions, approaching supermarket chains and organising a Turkish food festival. Elaborating on this to Food & Hospitality World, Mehmet Surur Aydin, chairman, MBTG stated, “This is the first time we participated in an exhibition in India, which is FHW. We are very pleased with the response we received here. We have seen that our products are already being consumed in this country and we witnessed that the visitors were interested in our products. This makes us both happy and excited. We will participate in exhibitions like this and would like to meet different supermarket chains and organise a Turkish food festival, which would go on for three-five days and promote Turkish products among Indian people.” For the festival, MBTG is looking at working in association with the Turkish Confectionery Promotion Group, Olive and Olive Oil

Promotion Committee of Turkey and the Turkish Seafood Promotion Committee to promote a wide variety of Turkish products in the India market. “We would meet the Turkish Consulate General in India and would try to realise the same. Preference would be given to Mumbai and if we see a positive outcome then we may participate in other cities.

We are looking at organising the festival before October this year.”

Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. This Turkish product is increasingly gaining prominence in the India market opined Aydin. He added, “We are positive about Bulgur's presence in India. This product is natural since it is made from durum wheat and is liked by the people here as they are seeing it for the first time.” Likewise for Turkish pastas he stated, “Worldwide, people think that only Italian pasta is good but the best durum wheat is produced in Turkey. And we make pasta from semolina while Italians produce pasta from normal wheat. If you eat Italian pasta you can gain weight, but Turkish pasta is a dietary food and is much healthy. By participating at exhibitions and organising activities, we want to introduce our pastas to the people here and change their perception about them. We are the second largest exporter of pasta in the world.”

MARKETS

MKN combi steamer triumphs at Gulfood Awards FHW Staff Mumbai MKN'S new combi steamer FlexiCombi Team has won two international innovation awards at Gulfood. The Gulfood Awards, presented at the Gulfood exhibition in Dubai, honour and recognise individuals as well as companies for particularly outstanding and innovative

products. Around 300 entries from 30 countries on four continents were up for selection this year. The international judging panel, made up of independent industry experts, awarded the first prize to the new MKN combi steamer, FlexiCombi Team, in the Best Heavy Equipment Innovation and Best New Catering Equipment Innovation categories.

Gulfood Awards honour individuals and companies for innovative products. There were around 300 entries from 30 countries this year

"WE HOPE TO DOMINATE THE CATEGORYWITH OUR IN-DEPTH KNOWLEDGE AND EXPERIENCE" In an interview with Food & Hospitality World, Mansoor Ali, managing director of AMFAH India, spoke about the company's growth, expansion plans and other initiatives What are your expansion plans for the India market?

What is the investment earmarked for the same?

Our company AMFAH India has been the pioneer in launching domestic air purifiers in the India market way back in 2009, in association with Sanyo, Japan. Today pollution is a buzzword and trending with new brands launching every month. Our company continues to dominate the segment as the only 'complete air treatement company' in the India market, due to expertise in the category and having a wide range of

products like de-humidifiers and portable ACs, etc.

So far, we are getting the goods manufactured under our brand name by the leading manufacturers of the world and are in the process of setting up Indian manufacturing in the near future with a multinational partner. The investment in the factory and network expansion is earmarked close to `50 crore by 2017-18.

How has your growth been in this market year-on-year?

What future growth are you expecting?

We have been growing by 40

per cent every year, from the last three years. From the new financial year, our target is over 100 per cent as the market has opened up in a big way with the rising awareness. We hope to dominate the air treatment category with our indepth knowledge and experience.

Mansoor Ali

Elaborate on the AMFAH Art Studio.

AMFAH Art Studio is an extension to support and encourage new budding artists and art shows, as many leading art galleries and artists in the country are our clients.

From June to September, during the peak monsoon, we organise art exhibitions and workshops, inviting experts to address the issues on rising humidity and its aftereffects.

Any other issue you would like to highlight?

The awareness so far has been mainly towards air pollution.

People think that a right air purifier is the only solution, whereas in coastal cities such as Mumbai, Chennai and Kolkata, it is the humidity which is making the pollution worse. One needs the right dehumidifier to safeguard.

FOOD & HOSPITALITY WORLD

11

March 16-31, 2016

NEW KIDS ON THE BLOCK

Mister Chai, New Delhi SHANGRI-LA’S EROS HOTEL, New Delhi has launched Mister Chai, a tea restaurant in the heart of the city. Mister Chai is a concept that has been curated to give patrons a local ‘tea shop feel’ focusing on regional Indian street food and beverages with a strong focus on tea.

Conceptualised by Dubai-based interior design company, Stickman Designs, Mister Chai can seat up to 50 guests. The menu is a kaleidoscope of regional dishes with a modern twist. The menu has a section called the ‘Firangi Twist’ to cater to the discerning palate. Mister Chai also offers an assortment of pastries, macaroons, and handcrafted chocolates imbued with regional flavours. The beverage menu provides a plethora of choices with its tea selection.

Light House Cafe, Mumbai

Novotel Samui Resort Chaweng Beach Kandaburi,Thailand Chaweng Beach Kandaburi. Located on a stretch of Chaweng Beach, the resort is five minutes away from the island’s most popular shopping and nightlife area and 10 minutes from Samui International Airport. Novotel Samui Resort Chaweng Beach Kandaburi features 183 beachfront and garden rooms, including 20 family rooms equipped with double and bunk beds. The resort is home to three restaurants and a beach bar, a fitness centre, two pools, a spa and a ballroom.

Ramada Resort Lumut,Malaysia Wyndham Hotel Group has signed a franchise agreement for a Ramada resort in Malaysia. The RM 455 million project is due to open in 2018. A forest and seathemed resort, Ramada Resort Lumut will lie next to a forest reserve with panoramic views of the Straits of Malacca. The mixed-use property will feature 170 guestrooms, 269 residential and serviced apartments, seven forest villas complete with plunge pools and a forest spa nestled under a spring pool. A fourstorey podium will house multi-functional rooms and a banquet hall catering to 350 people, all hidden behind a three-storey waterfall overlooking an infinity pool with views of the forest and the grounds.

LIGHT HOUSE CAFE has opened at Worli, Mumbai; it is the second outlet in the city. The space is divided into an alfresco and closed section with a combination of high and low seating, bench and sofa seating and community tables. To add to the décor are illusions and mirrors along with rustic elements like wire meshes, gas pump nozzles, chandeliers made of pipes and pulleys and green walls. Light House Cafe brings to you an all day transitional menu which includes breakfast options, lunch dishes, a high tea menu along with bar food, mains and desserts.

Oakwood Apartments Brisbane, Australia The Oakwood Apartments Brisbane, the first Oakwood-branded building in Australia, will open on April 11, 2016. The property, located between Brisbane CBD and Fortitude Valley, will feature 162 rooms including studio, one and two bedroom apartments. Overlooking the Brisbane river, the Oakwood Apartments Brisbane will also boast of an outdoor pool and jacuzzi, full size tennis court and indoor sauna and fitness centre.

12

FOOD & HOSPITALITY WORLD

March 16-31, 2016

Yiamas,Mumbai Yiamas, an experimental space, has been launched at Ballard Estate, Mumbai by Xenia Hospitality. Yiamas (meaning cheers in Greek) is a state-of-the-art yet vintage experimental space which presents itself as an empty canvas, free to viewers’ interpretation. From conferences, product launches to fashion pop ups, photo expos and private celebrations, Yiamas can host a variety of events.

PRODUCT TRACKER

Franke

VKL Foodservice

FRANKE has launched its induction glass black cooking hob. The Franke hob comes with four burners. The product features touch controls, automatic pan sensor, residual heating indicators, safety switch, lock and timer. The product is available at Scavolini Store, Delhi; Franke Appliances Studio, Mumbai; Zurich Kitchens, Bengaluru; Donna Rossi Kitchen Line, Chennai; and Saina Lifestyles, Kochi.

VKL FOODSERVICE has launched its Chicken Broth Powder and Demi Glace Sauce Powder. The Chicken Broth Powder from VKL Chef’s art is crafted without artificial flavours being added to the product and is formulated by food technologists along with chefs. The product comes in 5x100 grams sachets in a mono-carton. The Demi Glace Sauce Powder can be included in sauce dishes such as Bolognaise sauce, red wine sauce, grilled steak sauce, etc. It comes in 500 gram packs and 100 grams sachets.

Imola Ceramica C Tribhovandas & Co has unvieled POP, the colourful tiles of IMOLA CERAMICA'S new Pop collection featuring Roy Lichtenstein inspired colour palette. These tiles inspired by the story lines of comic art are suitable for bathroom or kitchen. Available in rich primary colours, the tiles are reminiscent of pop art culture, in both flat and textured glossy finishes, suitable for wall applications.

Seven different illustrated tiles alternate with a range of seven bright colours. These are available in the size, 12.5x33.3 cm. The POP collection from Imola Ceramica is available exclusively at C Tribovandas & Co.

Gits Food Products GITS FOOD PRODUCTS has launched Gits Kulfi Mix. The mix is a three-step solution to make Kesar Kulfi. The mix also contains dry fruits such as almonds, pistas and saffron. The product is free of added preservatives.

Godrej Tyson Foods GODREJ TYSON FOODS has launched two new pre-marinated Real Good Chicken: Achari Tikka and Pahadi Kabab. Achari Tikkas brings the lip-smacking flavour of delicious Indian pickles in this exciting snack. Achari Tikka is priced at `135 for a packet of 300 gm and Pahadi Kabab is priced at `160 for a packet 400gm. They are available at all leading stores in Mumbai.

Aspri Spirits

Hafele

ASPRI SPIRITS has introduced Stolichnaya, premium vodka from Latvia.

The vodka is ideal for cocktails like Gimlet, Grapefruit Crush, Russian Black Bloody Caesar, Kamikaze Shot, and lemonade. The product is currently available in 750 ml bottle in Delhi and Mumbai, priced at `1,490 and `2,395 respectively.

HAFELE has introduced Caesarstone, an engineered stone made from 93 per cent pure quartz stone, which can be created in any colour by adding colour pigments and additives into the mix. The stone is scratch and heat resistant, anti-bacterial and absorption free.

Caesarstone surfaces are stronger and have four times the flexural strength of granite surfaces. The stone can be used as kitchen countertops, bathroom vanities, wall paneling, etc.

FOOD & HOSPITALITY WORLD

13

March 16-31, 2016

CHEF’S PLATTER

Viennese restaurants: Newchefs,newconcepts Jewish-Mediterranean street food, an Asian Heuriger wine tavern, casual fine dining and a bar-cum-deli: a quartet of new arrivals add some interesting flavors to Vienna's thriving restaurant scene

14

photo credit Angelo Kreuzberger

T

HE FORMER DOM Beisl behind St Stephen's Cathedral was taken over by a new tenant at the end of 2015.

The new leaseholder, Israeli star chef, Eyal Shani is now busy establishing his JewishMediterranean street food concept in Vienna at his latest restaurant, Miznon Vienna.

The various dishes, mainly filled pita and braised vegetable specialties, can be ordered at the counter and eaten inside. One of its signature creations is a barbecued full head of cauliflower.

In December, Austrian fusion cuisine aficionado Wini Brugger (formerly of Indochine 21 fame) opened a small Heuriger wine tavern style restaurant serving Asian cuisine in a 400-year-old bakery in the eighth district. The highlights at Winisan include Japanese Yakitori chicken skewers with homemade sauces alongside salads and hotpots. Opening hours are Tuesday-Saturday, evenings only (5pm-midnight).

Austrian chef Wolfgang Zankl struck upon an unusual concept which has helped to breathe new life into a small restaurant in the ninth district since December 2015. At Pramerl & the Wolf, the menus are tailored to the individual diners, and there are always plenty of surprises in store as part of this casual

fine dining experience. The basic premise is internationally-inspired cuisine that uses regional ingredients sourced from small-scale producers – as well as a European wine list with a strong focus on Austrian varieties and natural wines.

German star chef Juan Amador is finally realising his long-held plans for a restaurant in Vienna. After a previous project in the second dis-

FOOD & HOSPITALITY WORLD

March 16-31, 2016

trict was cancelled, he has now taken over the kitchens at Winzerei in the 19th district. This former Heuriger wine tavern established by top Viennese grower Fritz Wieninger will be reborn in March 2016 as Amadors Wirtshaus und Greisslerei: the restaurant will feature high-quality cuisine, while the deli will be stocked with local products and homemade goodies such as sauces and

In December, Austrian fusion cuisine aficionado Wini Brugger (formerly of Indochine 21 fame) opened a small Heuriger wine tavern style restaurant serving Asian cuisine in a 400-year-old bakery in the eighth district

CHEF’S PLATTER

MOORING ATHMS BELFAST Tom’s Kitchen and Levy Restaurants UK to launch new deli and bar at HMS Belfast

T

OM’S KITCHEN, a group of restaurants and delis founded by chef Tom Aikens, is launching a new deli and bar at the iconic London landmark, HMS Belfast. This will be the fifth Tom’s Kitchen to open, and is in partnership with Levy Restaurants UK. Opening late March 2016, Tom’s Kitchen at HMS Belfast will not only improve the visitor experience at one of London’s star attractions, but it will also deliver a new deli destination to the bustling riverside scene.

HMS Belfast, the most significant surviving Second World War Royal Navy warship, is moored on the River Thames in the Pool of London with views overlooking Tower Bridge, and the London skyline. The new quayside venue will include a 58 cover rooftop bar – ideal for the summer season – as well as a 46 seat deli.

The design for each space will have a fresh and contemporary feel with spectacular views of the River Thames and the surrounding London landmarks, including the Tower of London and The Shard.

The deli will offer the Tom’s Kitchen signature range of sandwiches, fresh salads and platters, bakery and beverages, whilst the bar, which will open until late, will serve wines, cocktails, craft beers and a selection of nibbles. It will be part covered and part open air, meaning Londoners and visitors alike can enjoy a new al fresco spot, just in time for spring.

Tom Aikens, founder of Tom’s Kitchen restaurants and delis, comments “The opportunity to create a Tom’s Kitchen Deli and Bar in such an extraordinary space is a real privilege, and one that we are very excited about.”

Ethos: Source local Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few.

At 26, Tom became the youngest British chef ever to be awarded two Michelin stars. The ethos of Tom’s Kitchen is simple: use the best seasonal and locally sourced ingredients wherever possible. The restaurants work with British suppliers and farmers that are as passionate about growing as the chefs are about cooking. The team is committed to serving fresh, ethically sourced ingredients and goes to great lengths researching the finest sustainable produce.

Tom’s Kitchen currently has four sites across London and one international flagship in Istanbul. The London locations include Chelsea which opened first in November 2006, followed by Somerset House in conjunction with Compass Group, Canary Wharf and St Katharine Docks. In addition Tom’s Kitchen Canary Wharf and St Katharine Docks have delis adjacent to the restaurants, offering an array of homemade food for guests on the go.

The celebrated chef is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks.

Aikens has written three books: Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief. He works

closely with various charities including: the Great Ormond Street Hospital Children’s Campaign, Royal Marsden Cancer Campaign and School Food Matters, where he teaches children basic cooking skills.

FOOD & HOSPITALITY WORLD

15

March 16-31, 2016

HIGH SPIRITS

ATRIBUTE TO URUGUAY'S NATURALBOUNTY Bodega Garzón, an emergent family estate in the idyllic country of Uruguay, that produces limited-production premium wines from estate-grown, sustainably-farmed grapes, now has a new world-class winery and restaurant

B

odega Garzón, a boutique winery of international vintner Alejandro P Bulgheroni, and located in the idyllic countryside of Garzón, Uruguay, has announced the grand opening this March. The 205,000square-feet winery - the first in the world seeking LEED certification for its entire facility showcases estate-grown, limited-production premium wines crafted by influential winemaker and viticulturist Alberto Antonini and offers visitors an experience that highlights the best in South American hospitality.

The winery’s completion represents a major milestone in Bulgheroni’s quest to elevate Bodega Garzón to world-class status and establish the winery as one of the leading South American producers of premium wines.

Bodega Garzón is located near the southeastern coast of Uruguay, about 110 miles from the country’s capital, Montevideo, and only 11 miles from the Atlantic Ocean, in a region that is emerging as a leader in the production of Uruguay’s signature varietal, Tannat. Ideally located for travellers who want to explore Uruguay, Bodega Garzón is just 45 minutes away from the beach resort town of Punta del Este, also known as the Riviera of Uruguay because of its beautiful beaches and upscale resorts, restaurants and nightclubs. The nearby José Ignacio, a small village on the southern coast of Uruguay,

16

draws artists, aristocrats and celebrities and has evolved into one of the choicest spots in Latin America.

The property was acquired

by Bulgheroni and his wife, Bettina in 1999. Together, they have transformed Garzón using the latest in technology along with modern agricultural and livestock developments, while remaining committed to sustainable agriculture and green energy. As the first to make wine in the Garzón region, they have made it a prior-

FOOD & HOSPITALITY WORLD

March 16-31, 2016

Alejandro P Bulgheroni

HIGH SPIRITS

ity to preserve the pure, perfect land and wildlife that make the region so ideal. The extraordinary property now encompasses 500-acres of vineyards, a state-of-the-art winery and production facility, tasting room from which guests can savour panoramic views of the surrounding countryside, retail space, wine club, an open-fire restaurant, immaculate caves for barrel storage, tours, private dining, and events.

“Since purchasing this property, it has been my vision to create terroir-inspired estate wines that reflect the land’s purity and embrace the spirit of the Uruguayan wine country and culture,” says Bulgheroni. “Our goal is for visitors and locals alike to discover this remarkable place and taste the passion that has gone into producing our wines and creating an unparalleled experience,” he adds.

Setting new benchmarks for elegant design combined with modern technology, the stunning winery was conceived by acclaimed Argentina-based architects Bórmida & Yanzón, whose work includes O Fournier, Salentein, Bodega Vistalba, and The Vines Resort & Spa. All sustainable design within the architects’ programme were developed by Samconsult and its LEED-accredited professionals.

The interiors were designed by California-based Backen Gillam & Kroeger Architects, whose other projects include The Napa Valley Reserve, Harlan Estate, Ovid, Dana Estates and Bond Estate Winery.

“It has been a wonderful honour to bring to fruition the vi-

sion of Bulgheroni and the Bodega Garzón architectural team. Every aspect of Bodega Garzón was designed to pay homage to the extraordinary and unique beauty of the Garzón region of Uruguay, from embracing the natural contours of the land to showcasing the panoramic vistas. With the completion, the world is now invited to discover this very special place,” says Marcelo Fernandez, president of Kentisur S.A, the firm responsible for the estate’s construction.

The 120-seat restaurant at Bodega Garzón welcomes guests to dine in a large lounge area built around open-fire wood grills and surrounded by terraces. The restaurant is encompassed by expansive windows, providing guests with exquisite views of the vineyards, fields, brooks, mountain ranges, and wildlife. A private dining room with its own terrace offers visitors a more intimate experience.

The menu features dishes that incorporate award-winning extra virgin olive oil from Colinas de Garzón. The restaurant’s menu is a reflection of traditional South American cuisine, utilising the traditional open-fire cooking method and fresh, local ingredients.

Unique in the region, Bodega Garzón is leading the charge in winemaking innovation, varietal experimentation, and sustainability. Although focused primarily on Tannat, Uruguay’s national grape, Bodega Garzón works with many other varietals and clones. It is one of the few producers of Albariño in the country.

FOOD & HOSPITALITY WORLD

17

March 16-31, 2016

cover )

INDIA’S UNIQUE ECO RESORTS Food & Hospitality World checks out some of the country's eco sensitive resorts known for their commitment to the environment and respect for local communities and their cultures

18

FOOD & HOSPITALITY WORLD

March 16-31, 2016

(

THE MAIN FOCUS

THE DUNE ECO VILLAGE & SPA PUDUCHERRY

T

he Dune Eco Village & Spa is an eco-friendly beach hotel located on 35 acres of untouched nature by the beach.

Just a short drive away from Puducherry and Auroville, the property offers 55 uniquely designed bungalows fusing traditional and modern architecture.

No two bungalows are alike, and each one is uniquely designed and created by various artists, designers and architects from all around the world. Many of the bungalows are reclaimed from colonial houses, Chettinad palaces and Kerala planter’s mansions. The focus is on bringing together luxury, and pure natural living. The bungalows are

fully equipped with solar water systems, low consumption bulbs and organic linen. Nature cooled rooms are eco friendly accommodation built with locally available materials. It is well ventilated for air circulation. For instance, located in the forest area are the Bamboo Houses with long palm tree leaf and casuarina wood roofs, open terraces and private gardens.

The property is based on the philosophy of organic living, nature and purity of mind, body and soul.

The two restaurants serve healthy gourmet fusion food, prepared using organically farmed vegetables.

The spa offers Ayurvedic treatments, yoga and meditation as well as many alternative therapies in-

cluding Watsu. In its endeavour to promote art, culture and education The Dune offers an Artist in Residence Programme providing work studios for artists from all around the world. It provides a peaceful studio and living space, set in nature, for artists to nurture their creative spirit. It is a meeting point for artists to live, meet, work and to explore the rich culture of south In-

dia. The management encourages the use of local resources and working with local craftsmen. Residences are available for one to three months in December, January and February and from June to August. The property also supports the activities of 'Artyzan by Children Of The World India', a charitable trust offering free tuition to underprivileged young adults.

fuse and works with other businesses in the area, to maintain the fresh clean environs. Waste water is treated, recycled and used for the greens, flowers beds and farm at SwaSwara. Kitchen and solid wastes are cultured into bio gas that is used for cooking and also for creating organic fertilisers for the farm.

The property requests all guests to participate in preservation and

careful use of resources, when using facilities. SwaSwara holidays offer nature trails, visits to other beaches, the village and its Thursday market.

Guests can immerse themselves in yoga, Ayurveda, meditation, naturopathy and holistic cuisine inspired by Indian and global flavours. The kitchen chooses to borrow recipes from the local community, using locally grown ingredients and innovating on them, so

guests enjoy earthy, wholesome food which is unique to the region.

The environment at SwaSwara is designed for holistic pursuits and experiences; hence offerings do not include leisure options for children. As a policy the guest profile is only adults.

However, the property also welcomes young adults who have attained the age of 15 and want to join on a SwaSwara holiday.

SWASWARA GOKARNA

S

waSwara by CGH Earth is located near Gokarna in Karnataka. ‘Swa’ in Sanskrit means ‘the self’, ‘Swara’ refers to sound. The 24 villas in the property nestled amidst rolling hills and lined by coconut palms are inspired by the homesteads, tradition and craft of the Uttara Karnataka region.

SwaSwara propounds the philosophy of preservation and reinvention.

The property prides itself on being an active participant in the community and cultures that surround it. A third of the team members that manage the resort are drawn from the local community in and around Gokarna. The property raises awareness about the importance of keeping Om Beach clean and free from re-

FOOD & HOSPITALITY WORLD

19

March 16-31, 2016

cover ) BAREFOOTAT HAVELOCK HAVELOCK

S

et exclusively on the world famous Radhanagar Beach, amidst pristine tropical forests, Barefoot at Havelock is the flagship resort of the Barefoot Group. Chosen for its ‘back to nature’ connotations, the name ‘Barefoot’ reflects Barefoot at Havelock as an environmentfriendly resort. The name also seeks to give a message of assurance to the guests: That they can ‘kick off their shoes’ and ‘go Barefoot’ at the resort.

The eco resort features 25 thatched tents, cottages and villas, with spacious interiors, modern amenities and ensuite bathrooms. Constructed using environmentally sensitive indigenous materials, Barefoot at Havelock boasts of being the first and only ecologically friendly resort in the Andaman Islands.

The Barefoot Group aims to promote responsible eco-tourism in greenfield areas in India by creating a network of ecologically and socially sustainable, low impact and high value resorts of international quality. The Andaman Islands have the potential to rank among the world’s top holiday destinations for beach holidays as

20 FOOD & HOSPITALITY WORLD March 16-31, 2016

well as for adventure tourism and eco tourism. The resort identifies that this potential must be fulfilled ensuring minimal disturbance to indigenous tribes and the environment and in a manner that provides opportunities to the residents of the islands to participate in planned development. The group has also established an environmental education centre on Havelock Island, which aims at educating the islanders on the ecology and importance of the marine environment and seeks their cooperation in upholding all environmental laws applicable to the area.

In an effort to reduce the number of plastic bottles, Barefoot has set up a reverse osmosis plant at the resort. The resort provides each guest with a fresh bottle of packaged mineral water and informs them that they can use the same bottle to take re-fills of the drinking water. Guests at the resort can also enroll for the Beach Clean-up Programme, an event that takes place every morning at Radhanager Beach. In conjunction with the staff, resort guests partake in this initiative and help keep the beach litter free.

KHEM VILLAS RANTHAMBORE

K

hem Villas is a wilderness camp situated on the outskirts of Ranthambore, 13 km from Sawai Madhopur in Rajasthan. The jungle camp in the Ranthambore Tiger Reserve is designed to provide peace and tranquility within its luxurious and personal atmosphere. Efforts were made to plant indigenous trees and create small water bodies, which has converted the vast, open grassland into a natural habitat. Today, it is not uncommon to see jackals, jungle cats, hyenas, desert fox and crocodiles, within the grasslands and around the luxury campstead. It has also become a bird watcher's paradise.

Accommodation options include cottages, rooms and tents.

The accommodation here is environmentally sensitive and sound.

Great pains have been taken to use locally sourced materials and skills.

In F&B also, most ingredients are sourced from organic farms at the hotel. Even the milk is from the local farm where the cows are fed organic feed. The property offers veg-

etarian fare - a selection of Indian, Western and Oriental cuisine.

The activities include two jungle rides in the park every day, organised and run by the Forest Department. Another popular activity for guests is nature walks with trained guides. The resort has also started the Chambal River Safari. Khem Villas supports a seedling nursery that distributes tree saplings to local farmers to grow on their land so that they can have their own renewable supply of timber and fuel wood. The property also supports a small enterprise called 'Dhok' in an effort to encourage local women mainly belonging to Mogiya tribes. The owner of the property is Goverdhan Singh Rathore, the son of India’s famous Tiger Man, Fateh Singh Rathore.

Goverdhan Singh Rathore is involved with NGOs like Prakratik, Ranthambhore Foundation and Tiger Watch providing healthcare, education, afforestation, dairy development, employment generation, monitoring of tigers and more importantly sustainable livelihoods.

Make your BRANDS visible at the FHW Special Events FHW GIVES YOU MORE: Sponsorship Opportunities Unlimited

Presenting South India and Goa’s Biggest culinary competitions with star hotel & restaurant chefs showcasing their culinary skills and finesse

Knowledge initiative focussing on future trends in F&B and Hospitality by senior management

In Association with

Panel Discussion led by GMs, Directors and top management on insights in the Food & Hospitality business

Power Panel by procurement decision makers and professionals from leading hotels, restaurants, clubs and cafes across the country

To partner / participate, Call : 91 9867550572

OPPORTUNITIES FOR: Wine Tasting, Presentations, Food Tasting, Product demos FHW Feature Spaces W rld

Exclusive showcase of ‘fresh produce’ fruits, vegetables, herbs, meat and poultry, and seafood

Exclusive showcase of all kinds of spirits, wines, alcohol

For more Details on Stall Booking, Marketing and Alliances please contact Ms Darshana Chauhan, +91 98331 92535 | fhw@fieramilano.in | www.fhwexpo.com Organised by

Presenting Media

cover )

(

THE MAIN FOCUS

DIPHLU RIVER LODGE KAZIRANGA

L

ocated on the banks of the Diphlu River and overlooking the Kaziranga National Park, Diphlu River Lodge offers an exciting wilderness experience. It is an ideal destination for those seeking a unique communion with nature.

The property can accommodate 24 guests at a time. There are eight individual cottages and four semi-detached cottages. Special care has been taken to make use of local materials and artefacts. Diphlu River Lodge believes in responsible tourism and in giving back to the environment. This commitment is a real and visible part of the structure and functioning of Diphlu River Lodge. While the cottages and com-

mon areas are built with natural materials like bamboo and wood and the lodge is designed to blend seamlessly with its green surroundings. It is staffed mostly by local, tribal people and the interiors abound in local handicrafts and materials. The inhouse team of weavers are responsible for all the woven objects in the lodge.

The property also grows its own organic rice, vegetables and mustard; guests will be able to see the crops growing within the lodge.

Diphlu River Lodge recycles grey water and subscribes to a low light and noise policy.

Diphlu River Lodge is associated with the Ecotourism Society of India and is part of Travel Operators for

Tigers (TOFT). TOFT is a unique international campaign advocating and supporting responsible tourism as a way to save the tiger, India's wildlife and its wilderness areas. The management also educates local communities on conservation of the environment and the preservation of endangered species.

The property has plenty to offer beyond wildlife viewing, with itineraries which can be customised to suit

individual needs and interests. These activities range from Brahmaputra day cruise to dolphin boat safari, elephant bathing, rubber plantation walks and tea garden visit. Guests can also get an opportunity to get a glimpse into the homes and lives of the tribal peoples who inhabit the land. The lodge organises engaging trips to the homesteads of three different tribes in the area - Bodo, Mising and Karbi.

SHAAM-E-SARHAD VILLAGE RESORT KUTCH

S

haam-e-Sarhad Village Resort is a unique resort, situated in Banni in the Hodka village of Kutch in Gujarat, surrounded by an area of impressive natural beauty, an ideal location to discover the captivating lands of Kutch. The resort is not just eco-friendly, but is recognised for its association with endogenous tourism.

Designed in local style, and exquisitely decorated with mirror work, textiles and other local crafts, the Shaam-eSarhad Village Resort is a gateway to an authentic travel experience. The concept of the resort promotes local handicrafts, music, traditional food and lifestyle through endogenous tourism. It also gives an opportunity to the local people to control the process of tourism in their region. Ministry of

Tourism, Government of India and the United Nations Development Programme (UNDP) in India have partnered for the promotion of 31 such rural locations, under the Endogenous Tourism Project/Rural Tourism Scheme, which aims to enable local

communities introduce visitors to their art, craft, cultural and natural heritage. Shaam-e-Sarhad is built, owned, and managed by the Hodka community. Tourism could enable the community to improve the quality of their life by creating more livelihood

options while also enabling them to conserve and further develop their unique culture.

Accommodation at Shaam-eSarhad is comfortable, simple and clean. The rooms are set up in local style and decorated with crafts of the area, providing an authentic atmosphere. The different accommodation options include: eco-friendly mud tents, family cottages, suite Bhungas and a standard Bhunga. The Bhungas are circular mud huts with sloping roofs, typical of the Banni region.

Banni boasts of rich and diverse faunal elements. While the seasonal wetlands have a large number of migratory waterfowls, the grasslands are home to many other wild animal species including the chinkara, wolf, houbara bustard and common cranes.

FOOD & HOSPITALITY WORLD

25

March 16-31, 2016

cover ) BANASURA HILL RESORT WAYANAD

B

anasura Hill Resort in Wayanad sprawls across a 35-acre ecofriendly farm, in the middle of a tropical forest blessed with exotic flora and fauna. Built using mud excavated from the site that it stands on, the resort is an example of rammed earth architecture, and a tribute to vernacular construction methods. Tribals from the nearby Kurichiya village played a significant role during the construction of the resort. Accommodation at this eco resort features earth rooms, suites, log hut, family suites and twin villas.

At Banasura, making optimal use of environmental resources, maintaining the ecological balance and helping to conserve natural heritage and biodiversity is considered crucial. Thousands of Guadua bamboo saplings planted around the resort create a biofencing while improving the already pristine air quality. Vetiver grass planted in critical areas prevents soil erosion. The resort is in-

26 FOOD & HOSPITALITY WORLD March 16-31, 2016

volved in socially responsible operations. Socio-cultural identity of the local community is respected, with an aim to culturally sensitise guests through interaction with the local community. Guests are also encouraged to visit the nearby tribal villages, which helps in the exchange of knowledge and wisdom between visitors and local residents and in inculcating in the host community a sense of pride.

Banasura offers a variety of wildlife, nature, adventure and tribal experiences. Guests can wander through tea gardens situated within the property and explore the myriad forms of life in the lush tropical forests around the resort. A ten minute trek from the resort leads to scenic Banasura falls. Visitors can enjoy the nature while trekking up the Chembra Peak, one of the most famous trekking trails in Wayanad.

Whereas, bird watchers can head to Pakshipathalam. Guide services are offered by the local community to help visitors discover the place to the optimum.

KANHAVILLAGE ECO RESORT MANDLA

S

ituated amidst serene and peaceful surroundings of the Boda Chhapri village near Khatia Kisli entrance gate in the buffer zone of Kanha Tiger Reserve, Kanha Village Eco Resort is a unique eco-friendly, semi luxury wildlife lodging facility.

The property has been developed in ethnic style, with locally available bio degradable materials, keeping in mind the philosophy of sustainable and socially responsible tourism.

The resort provides modern amenities in well furnished semi luxury mud cottages to cater to guests’ needs.

Kanha Village Eco Resort features mud cottages and rooms, designed to resemble local tribal homes, with facial designs on the walls giving the resort the look of a village as the name suggests. The resort consists of four separate and two twin cottages, Royal Kanha Eco Cottage; two Super Deluxe rooms; and eight standard air-cooled rooms.

The property employs and follows techniques that enable sustainable use of natural resource to minimise the impact on the fragile ecosystem by using recyclable materials. The resort also has an installed

solar powered pathway lighting system, organic composting, rainwater harvesting and recycling of water.

Local culture and traditions are seen with respect and by employing local youth, support is extended to them.

The resort is adjacent to dense forest close to core area boundary, providing guests feel of a tribal village stay in the heart of Kanha forest landscape.

Sustainable use of resources is considered important here and the management ensures following of eco-friendly principles in the running of the resort. In this quest, guests are requested to try activities which can reduce pressure on the national park along with giving them a better experience of Kanha forest. These activities include bird watching in buffer zone, jungle walk, medicinal plantation conservation area visits, tribal village visits, trying local cuisines at villagers’ houses, yoga and meditation.

The resort has a filter plant and all water from kitchen, bath areas and splash pool is passed through it and re-used for plantations. It also has two separate sewage systems.

Most of the trees at the accommodation are of ethnic species found in Kanha landscape.

(

THE MAIN FOCUS

RAINFOREST RETREATAT MOJO PLANTATION KODAGU

S

ituated on a certified organic farm in the tropical montane rainforests of the Western Ghats of Kodagu district in Karnataka, The Rainforest Retreat at Mojo Plantation is an eco-lodge which combines ecotourism with sustainable agriculture and environmental education. The property is surrounded by rolling hills and densely forested valleys.

The eco-lodge consists of two deluxe cottages, set in a rustic surrounding of bamboo, banana, coffee, and orange plants and surrounded by a crystal clear stream; a Plantation Cottage, nestled 200 m inside the plantation; and two tents, set up near the Plantation Cottage overlooking a valley with fruit and cardamom plants.

The property caters to environmentally conscious travellers who want to experience nature. Guests can experience biodiversity as they explore remote idyllic valleys and tropical forests or learn how coffee, cardamom, pepper, vanilla are sustainably cultivated under the shade of rainforest trees.

The cottages are of eco-friendly design and construction and run on solar energy and meals are prepared using bio-gas from the property's own bio-gas plant. The property aims to promote organic farming through revival of traditional practices such as panchkavya, biodynamic farming, permaculture or natural farming. Fallow spaces and tanks/ponds within the cultivated areas have been incorporated,

allowing creation of habitats that promote populations of a wide range of predatory species which keep the pest population under control. As a result, there is a good population of ants, spiders, wasps, dragonflies, frogs, lizards, snakes, and birds, all of which contribute to a diverse and healthy ecosystem. Animal husbandry is also done to provide manure to make compost for plants. Cow dung is also put through a biogas plant and the digested slurry is liquified and mixed with cow urine to make a liquid manure which is distributed through pipes, saving on manual labour.

Eco-tourism activities conducted here include Mojo Plantation tour, trekking, birdwatching and Dubare Elephant Camp.

KALMATIA SANGAM HIMALAYA RESORT ALMORA

K

almatia Sangam Himalaya Resort is among the most unusual accommodations in Uttarakhand. Located on a 14 acre private estate, the resort is perched on a hilltop with spectacular mountain views. Kalmatia Sangam is home to diverse flora and fauna - cedars, cypresses, Himalayan oak, mimosa, wild cherry, rhododendron, pines, cactus, Himalayan herbs and wild flowers.

The area is popular with a variety of indigenous and migratory birds with occasional visits from pine martens, foxes, porcupines, wild hares, jackals and the elusive leopard.

The resort has ten tastefully decorated stone cottages from where guests can enjoy mountain views. Built

in British colonial style with Kumaoni influences, the cottages are named after birds found in the vicinity. Sangam Restaurant provides an elegant and comfortable dining experience - just a short distance from the cottages.

Guests can soak in the breathtaking views from the sunny breakfast terrace, accompanied by the gentle sound of bird song, while enjoying freshly baked breads, cakes and muffins along

with locally harvested fruit preserves and honey. Fresh herbs from the garden produce a number of exotic and indigenous flavours while organic vegetables are used from nearby villages, wherever possible.

Responsible tourism is one of the foundations of the resort. Many of the staff at Kalmatia Sangam worked on the site during construction and even today maintain and manage the resort.

Provided with additional education and training, they take enormous pride in their work. The aim is to support the local community by providing employment and additional income, utilising services and produce from the local villages. The resort's English speaking guides are from these villages and are well trained. With good knowledge of the local traditions, history, flora and fauna they introduce guests to their culture.

One of the major problems in the hills is acute water scarcity. Rain water harvesting takes care of the entire annual requirements of the resort.

Recycling is strictly followed.

Biodegradable and non-biodegradable garbage is separated, while all organic waste is composted.

FOOD & HOSPITALITY WORLD

27

March 16-31, 2016

SPOTLIGHT

LUXURYBYTHE LAKE Maharashtra's famous weekend escape Malshej Ghat gets its first luxury boutique resort, ideally located to tap the region's natural bounty

By Mohit Rathod

M

aharahtra's Malshej Ghat, a renowned tourist spot for weekend holiday makers, has now got its first luxury boutique resort – Saj By The Lake. As its name suggests, the resort is located by a lake and set amidst natural beauty that Malshej Ghat is known for. Malshej is nestled in the lofty rugged hills of the Western Ghats and provides spectacular views of the region's mountains, valleys and waterfalls. Malshej is most popular among families, group travellers, trekkers and adventure lovers.

Famous tourist attractions such as Harishchandragad Fort, Pimpalgaon Joga Dam and Ajoba Hill Fort are located at a convenient distance from the resort. "This region has tremendous potential for tourism due to its proximity to Mumbai and Pune. There is a need for new locations for people to explore which should have good facilities and Malshej Ghat region serves as an ideal location," says Karna Timbadia, managing director, Saj By The Lake.

Leveraging Malshej's natural offerings and its popularity as a tourist hotspot, Saj By The Lake is set is an ideal location, offering the most and best of experiences to guests. The 15-room resort serves as an escape from the hustle and bustle of city life.

The resort is about 157 km away from Mumbai. As one enters the resort, village-themed architecture with innovative use of bricks, welcomes guests. The resort offers spacious luxury rooms equipped with modern amenities and balconies. Ameni-

28 FOOD & HOSPITALITY WORLD March 16-31, 2016

ties in all of the accommodations at the resort include air-conditioners, king size beds, in-room dinning, Wi-Fi among others.

The rooms are categorised into: Lake View, Mountain View and Farm View. The resort also features one suite room. Other facilities at the resort include a swimming pool, lawn and kids' play area.

Saj By The Lake takes pride in its culinary offerings.

The resort follows a pure vegetarian menu and aims to promote healthy eating among guests. The resort's restaurant - Maati Baani, meaning 'language of the earth' - uses only organic produce from nearby

farms and fresh ingredients.

The restaurant specialises in local cuisine and encourages guests to experience the local flavours, enabling them to have an authentic experience of the region, even in terms of food.

Pit cooking and using mud pots to give an earthy flavour to food, make the culinary experience unique.

"Our marketing strategies would be online and offline agents across India, social and print media. We are going to build a conferencing facility, in order to cater to corporate events. We also plan to start a spa and add room inventory," informs Timbadia.

EVENTS TRACKER Date

Event

Venue

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)

June 9-11, 2016

Food Hospitality World

Bengaluru

July 25-27, 2016

WINETECH

Adelaide

August 11-13, 2016

Food Hospitality World

September 21 - 23, 2016

Fi Asia

January 19-21, 2017

Food Hospitality World

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo

Antwerp

June 2017

Fithep Mercosur Argentina

Buenos Aires (Argentina)

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

Goa

Jakarta Mumbai

FOOD & HOSPITALITY WORLD

29

March 16-31, 2016

TECH TALK

PROVIDING SOLUTIONS EFFECTIVELY Aatithya, a complete property management system of Dataman Computer Systems, is a reliable, customisable and cost effective solution for managing the diverse requirements of the Indian hospitality industry

By Rituparna Chatterjee

D

ataman Computer Systems, an IT company based in Kanpur, has been providing quality software development, product development, custom application development, enterprise application and web development services for more than two decades in India. It has several products under its portfolio including – Aarogya, a National Accreditation Board for Hospitals & Healthcare Providers (NABH) compliant software that provides solutions across the healthcare industry; Paysoft, a comprehensive human resource management system; Aatithya, a complete property management system; Vitrak, a software solution for FMCG distributors; Floursoft, a software catering to the needs of flour mill owners; Abhushan, a complete software solution for the jewellery industry; Automan, a software for automobile dealers, workshops and spare traders; Vastralaya, a software for cloth merchants, among others. Speaking about the company, Viral Majithia, Aatithya vertical head (west), Dataman Computer Systems states, “Our company is focused on delivering proven business solutions that provide measurable results to its clients.

Our portfolio and an impressive client list of more than 5000, are a result of more than 20 years of experience in this field.”

Dataman Computer Sys-

tems launched Aatithya, a complete property management system, around 10 years ago. “When we started with Aatithya, the system was completely on DOS. So it is that old a technology, which has now evolved and is running on MS Windows 2000/XP/Vista/2007/2008 platforms and is based on MS SQL server database technology. This technology makes it highly stable, robust, reliable and cost effective. Aatithya is simple to use and easy to im-

30 FOOD & HOSPITALITY WORLD March 16-31, 2016

Viral Majithia

plement and can be installed across budget hotels, motels, lodges, guest houses, malls, resorts, clubs, restaurants, banquets, etc,” opines Majithia.

Aatithya can be customised to cater to the varying needs of the hospitality industry. Majithia mentions, “Depending on customer requirements, we customise the software. Presently, we have made around 1600 installations.” For Aatithya, the target segment among hotels are the

small, standalone ones where the room inventory is between 20-150. He adds, “We are targeting small, standalone hotels since most of them are still doing everything manually. We need to make them understand how technology will help simplify their operations. Eight to nine room hotels are the easiest ones to convince. We give a thorough training to the hotel staff and apart from that our customers can get tele-support from us.”

When asked about cloud-

TECH TALK based PMS versus the offline mode, Majithia says, “We are presently offering the offline system, which can be made cloud-based by creating a static IP and so on. But today everybody is on cloud. Companies prefer having their data on the server first and then reflecting it on the cloud. Today, we also have the software which detects external hacking. Technology is changing based on how the customer is changing. Hence, if a customer has a specific demand, we can cater to that demand.

We have a staff of 250 people which includes call centre executives and researchers.”

Reaching out With its head office in Kanpur, Dataman Computer Systems has been majorly catering to the hospitality industry in Kanpur and other regions in North India. It has been a

KEY FEATURES OFAATITHYA ■ Manage multiple properties with multiple currencies ■ Centralised operations for all departments ■ Interface with latest devices for EPABX,ARS, Room Lock and Barcode ■ Daily MIS and security system ■ Automatic integration between operations, front-office and back-office departments ■ Customised reports as per client requirement ■ Manage inventory to reduce extra investment ■ An attractive user-freindly and easy to navigate interface ■ Powerful night audit mechanism that requires no shutdown ■ Powerful audit trails ensure secure data processing

few months since Aatithya has been introduced in Mumbai.

“If you go north, every 50 km you will find one-two installations of Aatithya. We have been operating in Delhi since seven years and other metro cities as well. This is the first time we have entered Mumbai and we want to capture this

market. We are planning to explore the western region and few months down the line we will expand tosSouth India,” tells Majithia.

With several hotel management software brands being present in India, how does he view competition in the India market? He states, “According

■ Meets all statutory compliance for government departments ■ One of the simplest ERP software solutions for the hospitality business.

to me, if you are in business and you don't have competition then you won't evolve and can't improve your product. We participate in exhibitions to reach out

to a larger audience, organise demonstrations in hotels, push our LinkedIn profile to hotel managers, etc, to create awareness about our product.”

FOOD & HOSPITALITY WORLD

31

March 16-31, 2016

CAMPUS NOTES

Grooming industry leaders of tomorrow Institute of Hotel Management (IHM) Goa has been grooming hospitality aspirants for 48 years now. Donna D'Souza, principal of the institute, talks about the new prospects in the industry and the institute's efforts to develop employable skills among its students

By Mohit Rathod

I

NSTITUTE OF HOTEL Management (IHM) Goa has grown from a food craft institute to a premier hospitality institute in India, training and developing skills of youth from Goa and other parts of the country. Goa is an international tourist destination, making IHM Goa the choice for aspirants in the hospitality industry, as they get to witness tourism operations first-hand. "IHM Goa has matched the demand for skilled staffing needs of the industry.

In the last few years we have expanded our infrastructuredesigning a new wing with some of the best facilities and equipment in the country. This has been done keeping the environment in mind – segregation of garbage for recycling and treatment, solar heating and lighting, bio-gas, etc. Faculty members have been sent for trainer development programmes to Lausanne, Switzerland as well as to reputed star category hotels in order to get them exposed to latest trends," says Donna D'Souza, principal, IHM Goa. IHM Goa is recognised for its contribution towards identifying talents in the hospitality industry, and for developing skills of aspiring individuals.

Commenting on the same, D'Souza states, "Our intake per year is 450 odd students for the graduate and certificate courses. Besides these courses, we have certified 650 workers in the 'Hunar se Rozgar Tak' programme and 725 workers in

Donna D'Souza

the 'Capacity Building for Service Providers/Skill Testing' programme, besides serving as mentor to the star classified hotels."

Changing trends, new prospects With the advent of new career opportunities and emergence of the hospitality industry as a growing career preference, the industry is witnessing more and more aspirants. D'Souza elaborates, "Students today have a much wider choice, and those aspiring to be in the hospitality industry are no different. They are well-informed of opportunities in terms of post-graduate studies and internships abroad.

Moreover, after graduating from our institute, students are also picked up by not just ho-

32 FOOD & HOSPITALITY WORLD March 16-31, 2016

tels, but also airlines, travel and tourism industry, banking, and retail where hospitality skills are in demand."

Identification of talents and grooming of skills is followed by good placement opportunities, to ensure that young skilled candidates are directed to the best suitable job. Over the years IHM Goa has developed strong ties with big names in the hospitality industry. "Our students are groomed from the first day after their admission to the institute and prepared for their smooth transition into the industry. In their second year of the course, students are given exposure in all core departments of the hotel with a view of giving them an actual experience of working and dealing with guests and colleagues. During this time

students generally firm up their decisions on their careers in the hospitality industry. IHM Goa arranges campus interviews for graduating students in their final year," states D'Souza.

IHM Goa has all the requisites for a unique learning experience. The institute's facilities for learning encourage a hands-on experience which is crucial for an industry which demands a hospitality experience rather than just a service.

D'Souza points out, "You will find that our students generally have an attitude of 'work hard and play harder'. This is because we at IHM Goa, encourage and insist on a 'can-do' attitude and the all-round development of an individual rather than a bookish approach to learning."

Speaking about her vision for the institute, D'Souza states, "I have recently taken over the reins as principal of IHM Goa, an institute that has served Goa and India for the last 48 years. The hospitality industry worldwide is fast changing and evolving – our institute is focused on creating an environment, wherein students are continually challenged. Change is never easy, yet it's about challenging, inspiring, and helping our students to make the dramatic transformations necessary, changes that are positive, attainable, and vital."

IHM Goa has been associated with the University of Antwerp since 2015 for internship and project survey for students.

MOVEMENTS Le Meridien Gurgaon Le Meridien Gurgaon has appointed BHUPINDER RAWAT as the director of rooms. In his new role, Rawat will continue to head the housekeeping function of the hotel and also new responsibilities of

nai. In his new role, Gandhi will be responsible for food and beverage operations and rooms division, including front office, housekeeping, laundry and spa.

Gandhi was transferred from Hyatt Regency Mumbai to Hyatt Regency Chennai as assistant director of food and beverage in July 2012 and was promoted as director of food and beverage in March 2014.

Gandhi started his stint in the hospitality industry with Hyatt Regency Mumbai as an attendant in 2002.

Courtyard by Marriott Raipur

Sabyasachi Chatterjee

Optus Hometel Bhiwadi NITIN KAPOOR has joined Optus Hometel Bhiwadi as the general manager. Prior to this, Kapoor worked with Optus

abad, Delhi – NCR. Prior to this, Chatterjee was the general manager at Optus Hometel, Bhiwadi. Sabyasachi brings with him over 18 years of experience. Prior to joining Sarovar Hotels & Resorts, he worked with The Pride Hotels, UP Hotels, and Clark Hotels.

Bhupinder Rawat

refurbishment of rooms and the hotel’s restaurant – Latest Recipe and Longitude Bar. For the past 2 years, Rawat has been the executive housekeeper of Le Meridien Gurgaon. Before joining Le Meridien Gurgaon, Rawat was the executive housekeeper at Shangri-La Hotel, New Delhi.

His career spans over 16 years and he has worked with brands such as Nikko, Claridges, Shangri-La and Pullman.

Hyatt Regency Chennai NIKHIL GANDHI has been appointed as director of operations at Hyatt Regency Chen-

Courtyard by Marriott and Fairfield by Marriott Outer Ring Road, Bengaluru

Nitin Kapoor

Sarovar Premiere Gurgaon as executive assistant manager.

Nitin has more than 15 years of experience in the hospitality sector. Some of his previous assignments include stints with Crowne Plaza Today Gurgaon, The Imperial Hotel New Delhi and with the Taj Land’s End in Mumbai. Kapoor's areas of expertise include food and beverage service and sales, banquet operations and sales and customer service among others.

Park Plaza, Faridabad, Delhi – NCR Nikhil Gandhi

Sarovar Hotels & Resorts has appointed SABYASACHI CHATTERJEE as general manager of Park Plaza, Farid-

Marriott International has appointed a combined team for Courtyard by Marriott and Fairfield by Marriott located in the Outer Ring Road area of Bengaluru. The two hotels together form Marriott International’s first integrated complex in India. GAURAV SINGH has been appointed as the general manager of the property and will be in charge of both Courtyard by Marriott and Fairfield by Marriott.

Prior to this, Singh was the general manager of Courtyard

by Marriott, Ahmedabad. He started his career in 1999 and has worked for brands such as the ITC Hotels Delhi, Oberoi Amarvilas Agra, Oberoi Udaivilas Udaipur and Leela Kempinski Mumbai.

SONIKA CHATURVEDI has been appointed as director of operations. Prior to this job, Chaturvedi was the director of human resources for Marriott International, Whitefield. She has also previously worked for brands like

AKHIL MATHUR has been appointed as the general manager of Courtyard

by Marriott Raipur. Before joining the Marriott family, Mathur served on the management teams for The Park Calangute in Goa, the Country Inn in Saket and the Fortune Park DJ Avenue by ITC, in New Delhi.

He served as director of business development at The Hilton New Delhi Janakpuri, as the director of marketing communications at Le Meridien and as sales manager at The Leela Palaces Hotels and Resorts, New Delhi. Mathur holds a

Hutchison, Aircel, ICICI One Source, Hilton Golden Palms and Taj West End. UJJWAL WAL has been appointed as the director of sales and marketing. Prior to his current position, he was the director of sales at Courtyard by Marriott Ahmedabad.

Ujwal has worked with brands like Taj, IHHHR (Ista Hotels) and InterContinental Hotels, Crowne Plaza Resort Salalah in the past. He has 10 years of industry experience and expertise and has been working with Marriott International since 2009. CHEF PAVAN has been appointed as executive chef. Pavan has worked for several prestigious brands like ITC Kakatiya, ITC Maratha, ITC Maurya and JW Marriott.

Chatrium Hotel Riverside Bangkok and Chatrium Residence Riverside Bangkok PATRICK MANTHE has been appointed as general manager of Chatrium Hotel Riverside Bangkok and Chatrium Residence Riverside Bangkok. Prior to joining Chatrium, Manthe worked with

bachelor’s degree from IHM Ahmedabad and has attended The Cornell University’s School of Hotel Administration in the US.

Eastin Grand Hotel Sathorn and most recently as general manager of the U Sathorn Bangkok. For two years, he was food and beverage manager of Conrad Maldives Rangali Island Resort, before moving on to Vietnam in 2008 as executive assistant manager of the Mövenpick Hotel Hanoi, and later in 2010 assumed the position of general manager. In 2011, he took the lead as pre-opening general manager of the Fusion Alya Hoi An Resort, Vietnam.

Mövenpick Siam Hotel Pattaya ASKER SKAARUP BAY has been appointed as executive chef of Mövenpick Siam Hotel Pattaya. He will oversee four restaurants and bars at the hotel. Before joining Mövenpick, he was executive chef at Radisson Blu Plaza in Bangkok.

Danish national Skaarup Bay has tantalised the most refined palates at restaurant and hotels such as Quo Vadis restaurant in London; Restaurant Mosaic at The Westin Sydney; Jumeirah Beach Hotel Dubai and The Leela Hotel and Resort Goa.

FOOD & HOSPITALITY WORLD

33

March 16-31, 2016

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

March 16-31, 2016 35

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

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

Manufacturer & Supplier of:

GUEST CARE AMENITIES

& many more

GUEST CARE PRODUCTS

HOTEL iT e MS

HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com 36 March 16-31, 2016

Website : www.jaivanti.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Fast Delivery

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

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

FOOD & HOSPITALITY WORLD

March 16-31, 2016 37

FOOD & HOSPITALITY WORLD

38 March 16-31, 2016

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD WATER & AIR OZONE SYSTEM FOR HOTELS

Hand Sterilizer

Vegetable Washer

Air Purifiers

Material Sterilization System

Air Ozone Systems for:

Water Ozone Systems for

Deodorization ¶

Drinking Water ¶

Smell Reduction ¶

Disinfection ¶

¶ Smoke Elimination

¶ Swimming Pool

¶ Air Purification

¶ Vegetable Washing

¶ Disinfection

¶ ETP & STP Treatment

¶ Freshening

¶ Ozone Laundry

¶ Material Sterilization System

¶ Ozone Dissolved Monitors

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 March 16-31, 2016 39

FOOD & HOSPITALITY WORLD

40 March 16-31, 2016

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Smooth start

Cantonese Culinary Route at Pondicherry Cafe

Joyful journey THE YEAR of the Monkey came alive at the Cantonese Culinary Route at Pondichery Cafe at Sofitel Mumbai BKC. Taking you on a gastronomic journey to China was Chef Allen Zhao from Pullman Shanghai Skyway. Also present on launch evening was Biswajit Chakraborty, GM, Sofitel Mumbai BKC. Lightly cooked with minimal oil, fresh vegetables and meat, Cantonese cuisine, you learnt, is very healthy and low on calories. A variety of indigenous ingredients and sweet and sour sauces blended well accentuating the true essence of Cantonese delicacies. Signature dishes include Fried Cantonese Choy Sum, Kale with Garlic, Shrimps with Longjing Tea, Pan-Fried Codfish in Soya Sauce, Scalded Cantonese Water Spinach, Truffle Prawn, Stewed White Cabbage with Mushroom and Fish Maw Soup.

GUESTS GUSHED at the sheer splendour of the newlyopened Taj Santacruz at the launch of Italian luxury carmaker Maserati. Hosts Sukhbir Bagga, MD, Group Planet Petal and Bojan Jankulovski, head of operations for India along with co-hosts Rukshana and Mustafa Eisa welcomed guests like Anoop and Devaunshi Mehta, Rishi Sethia and Queenie Singh, Avanti and Yash Birla, Sandeep Khosla, Madhoo Shah, Rashmi Nigam, Rouble and Sahil Nagi, Delna and Jimmy Mistry, Kunika and Rana Singh, Monaz Jethwani, Renu Chainani, Deanne Panday, Rahul Dev and Mugdha Godse.

Mustafa and Rukshana Eisa, Khushboo and Sukhir Bagga at the Maserati launch at Taj Santacruz

Kareena Kapoor Khan and models at the Magnum Brownie launch at High Street Phoenix

Bite choice

MAGNUM, UNILEVER’S premium ice cream brand, launched its latest variant, Magnum Brownie, with pleasure ambassador Kareena Kapoor Khan interacting with the crowd at High Street Phoenix. The evening also marked the unveiling of Magnum’s new ice cream packaging with the contemporary design featuring a bold and distinctive ‘M’ logo and the famed Belgian chocolate crack. Magnum Brownie, you learnt, is an amalgamation of two irresistible and pleasurable edible delights – smooth, indulgent brownie flavoured ice cream infused with crunchy cashew nuts. The Belgian chocolate coating on Magnum is so thick that there is a distinctive crack when you bite into it. This new flavour is available along with Magnum’s signature flavours: Classic, Almond and Chocolate Truffle this summer.

Care and share

ALWAYS READY to support a good cause is Oberoi Hotels and it was once again, this time as Gul Kripalani, convener of Terry Fox India committee, invited famed fashion designer Maheka Mirpuri to put together a presentation for his Marathon of Hope brunch. The Regal Room of Trident was the happy venue for this show that saw the presence of TV, Bollywood as well as corporate bigwigs on the ramp. Shriya Saran, Krishika Lulla, Bhagyashree, Sheeba, Suchitra Krishnamoorthi, An ita Hassandani, Sana Khan, Shama Sikandar and Madhoo Shah among others were there. In keeping with the colours of the Terry Fox Foundation, Mirpuri designed a special collection of voluminous skirts, range of tie-and-dye silhouettes, flouncy floral kurtas, stylish corsets, pleated tops with hand-painted roses, opulent shararas and evergreen saris.

Terry Fox brunch at the Trident

FOOD & HOSPITALITY WORLD

41

March 16-31, 2016

weekend

E V E N T S

COOL INNOVATIONS Creambell recently won two gold awards under the categories - Vanilla and Most Innovative Ice Cream and the Best in Class Ice Cream in Vanilla - at The Fifth Great Indian Ice Cream Contest 2016 which was held under the aegis of the Indian Dairy Association at Double Tree by Hilton Gurgaon

NEW VENTURE Delhi-based Sattviko, known for its pure vegetarian cuisine, has

ARTISTIC COLLABORATION Le Méridien Hotels & Resorts, the official hospitality partner for the eighth edition of the India Art Fair, recently hosted two events including a family workshop and closing gala for the fair

TOP IMPORTER Saraiwwalaa Agrr Refineries was conferred with the 'Top Importer Award' for 2015 at an award ceremony organised by Krishnapatnam Custom House in Vijayawada

ventured into the fine dine space by launching its first restaurant in Jaipur

SERVING COMMUNITY On the 67th Republic Day, Courtyard by Marriott Pune Chakan in support of the Swachh Bharat Abhiyan, unveiled new sanitation facilities it sponsored at the Zilla Parishad School in Khalumbre

42

FOOD & HOSPITALITY WORLD

March 16-31, 2016

CULINARY EXTRAVAGANZA Courtyard by Marriott Gurgaon presented the ‘Indian Culinary Week’ by bringing together eight chefs from across India, each representing a specialty cuisine and a Marriott hotel situated across the country

REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND / 17TH EVERY FORTNIGHT, POSTED ON 2ND,3RD,4TH & 17TH,18TH,19TH OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.