Food and Hospitality World (Vol.4, No.17) May 16-31, 2016

EDITOR’S NOTE

The countdown begins

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t is that time of the year again. Our global hospitality show, Food Hospitality World, a much awaited event in South India's hospitality market will bring to Bengaluru from June 9 – 11, 2016, an exciting new showcase of products for Indian hospitality. The number of exhibitor participation is more than 200, and visitor footfall is expected to exceed 5,000 people.

FHW has always been a dynamic platform for knowledge sharing and insightful discussions. The Hospitality Think Tank panel discussion on 'How Technology is Impacting Hospitality' will see General Managers from leading hotels in Bengaluru discuss the technology-driven transformation in various aspects of the hospitality industry in India. The Hospitality Knowledge Exchange on 'Banqueting: The Game Changer' will see F&B heads/managers talk about the evolving trends in banqueting, a major revenue generator for hotels. An exciting new inclusion this year is a competition for mixologists,

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

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

“The Hospitality Knowledge Exchange on 'Banqueting: The Game Changer' will see F&B heads /managers talkabout the evolving trends in banqueting,a major revenue generator ”

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

which will showcase the best skills of those who hold fort at Bengaluru's favourite watering holes.

Our cover story this issue focuses on the demand for exotic fruits and vegetables.

With growing demand for international cuisines, hoteliers and F&B managers are happy that these exotic produce can be now easily sourced from local farmers who have taken up cultivation despite some challenges.

According to the Indian Cultural Agricultural Research (ICAR), the exotic vegetable market is growing at the rate of 15-20 per cent per annum and is increasing day by day.

The last two decades have seen more and more Indian farmers taking up production of these fruits and vegetables. Presently a group of 100 farmers in the country are cultivating these exotic vegetables in different villages. This is an interesting new development - how new age demand is creating a profitable source of revenue for farmers.

REEMA LOKESH Editor

Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Prateek Sahay The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030 BHOPAL: Prateek Sahay The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030 AHMEDABAD: The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

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.

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May 16-31, 2016

CONTENTS Vol 4 No 17 , MAY 16-31, 2016

HIGH SPIRITS

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury

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CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil NATIONAL HOSPITALITY SALES Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Ajanta Sengupta

GLOBALPRODUCE,LOCALSOURCE (18-21) CHEF’S PLATTER

MARKETS

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AIRBNB EYES INDIA AS THE NEXT BIG MARKET

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P 10: NEW KIDS ON THE BLOCK Conrad Pune

P 12 PRODUCT TRACKER

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

P32: MOVEMENTS

MARKETING Darshana Chauhan

P 41: WEEKEND

Manager Bhadresh Valia

VKL Seasonings JW Marriott Mumbai Sahar Scene and heard

LIFE

GOLDEN TULIP LOOKS AT EAST INDIA FOR EXPANSION

NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

PRODUCTION General Manager B R Tipnis

PARTNERS IN WINE FRATELLI WINES, AN INDO-ITALIAN VENTURE, AIMS TO ESTABLISH WINE CULTURE AMONG INDIANS AND PROMOTE THE MARKET FOR WINES IN THE COUNTRY. CRAIG W WEDGE, BRAND DIRECTOR, FRATELLI WINES, SHARES ABOUT THE CHANGING MARKET FOR WINE

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COOKING FOR THE PRESIDENT CHEF MONTU SAINI, EXECUTIVE CHEF TO THE PRESIDENT OF INDIA, HAS OVER 10 YEARS OF EXPERIENCE AND SINCE 2015 HAS BEEN SERVING AT THE RASHTRAPRATI BHAVAN

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SHOWCASING INDIGENOUS CULTURE CREE VILLAGE ECO LODGE IN CANADA SHOWCASES THE CULTURE OF THE MOCREEBEC COMMUNITY IN AN ECO-FRIENDLY ENVIRONMENT

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.

MARKETS

Airbnb eyes at India as the next big market Saloni Bhatia New Delhi THE GROWTH percentage in Indian Airbnb listings has tripled in the last year with more than 18,000 houses listed across 100 cities. Last month the Indian tourism ministry indicated that they would be reviewing the current laws and regulations regarding homesharing to make it easier for people to have the chance to experience Indian hospitality.

Welcoming this positive change Airbnb co-founder and CTO, Nathan Blecharczyk visited India declaring it as the next big market for the company. Eighty million people have already travelled through

We are seeing a lot of momentum in the Indian market.

Today we have around 18,000 properties - it has increased by 115% in the last year

Nathan Blecharczyk, co-founder and CTO, Airbnb

the portal and there are 34,000 plus listings registered in over 190 countries. Nearly five lakh

Indian guests have travelled on Airbnb, which has over two million listings across the

globe.

Talking about the India market, Blecharczyk said, “We are seeing a lot of momentum in the India market. Today we have around 18,000 properties and that number has increased by 115 per cent in the last year. Additionally, the Indian economy is growing very fast and so is travel and as expected India's travel market is set to cross the US$ 40 million mark by 2020. India is a very big and exciting opportunity and now is the time, so we have made this a top priority.

India is a popular destination for Airbnb travellers from US, UK and Australia.” He added, “The government's move is a great validation that home-

sharing has something to offer and it is growing. There are some great properties on offer here in India that include tree houses, palace hotels, suburban penthouses and beach side villas.”

Amanpreet Bajaj, country manager, Airbnb, India also spoke about the country's potential. He stated, “India has one of the most charismatic cultures and is very diverse.

This has made it more accessible to the people, and who better to do it than the common people of India. So tourists can have authentic experiences. We have a great opportunity at hand to literally share a new way to travel in India.”

FHW Bengaluru to organise 'Mixology Championship' for the first time FHW Staff Mumbai FOR THE FIRST TIME FHW will be organising a 'Mixology Championship' at FHW Bengaluru on June 10, 2016. The participants will include mixologists and bartenders from some of the popular bars and restaurants in Bengaluru.

Alongside this, an array of events will be held, including The Power of Purchase; GM's Conclave Hospitality Think Tank: How Technology is Impacting Hospitality, where leading general managers from Bengaluru will share their insights on the technology-driven transformation in various aspects of the hos-

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pitality industry in India; Hospitality Knowledge Exchange Banqueting: The Game Changer, where F&B heads /managers will discuss the evolving trends in banqueting which is a major revenue generator for hotels. The show will also feature various events organised by South India Culinary Association (SICA), in association with FHW, facilitating industry networking opportunities, culinary competition, live demonstrations and workshops. These events include Chef Lounge, South India Culinary Challenge – Artistic Bakery & Pastry Display Competition, and Live Cooking by Bengaluru Chefs. This year's exclusive theme pavilion, BakeryWorld,

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May 16-31, 2016

will feature exclusive showcase of food and bakery ingredients and equipment suppliers.

FHW Bengaluru will be spread across 5,000+ sq m and will see participation from over 200 exhibitors. More than 5,000 trade visitors are expected to attend the event. The key exhibitor sign ups this year include 3F Industries (ingredient partner), Bunge, Lavazza, Cambro (Nilkamal), Veeba, Adani Wilmar, Feather Touch, Go Cheese, LT Foods (Daawat Basmati Rice), Cornitos, Rite Equipment, SSS Equipment, Climaire, CeraGlobe, Assa Abloy, Wang Professionals, Wilmax India, Charnock, Hoffmann Bewirtung India, FNS International, Herboveda India,

RB Mangharam, Just Linen, Kaapi Machines, South India Linen Manufacturers, Stellar,

Washmatics, Pradeep Stainless Steel, Neena Crockeries, and Symega Savouries.

MARKETS

Golden Tulip looks at East India for expansion Joy Roy Choudhury KOLKATA GLOBAL HOSPITALITY chain, The Golden Tulip Hospitality Group is looking to add four more properties in the country by the end of this year and take its tally to 30. Vimal Singh, managing director for South Asia at Louvre Hotels Group and Golden Tulip Hospitality Group said, “We have seen rapid growth since we started our operations in India in 2007 and would continue to strive to maintain the growth momentum in the com-

The 55-room four-star business hotel is in Kolkata's Salt Lake area ing years. Our target is to have 30 operational properties in the country by the end of this calendar year.” Singh said the company is focusing on the eastern region and was scouting for different locations in the region.

“We are in talks with several likeminded promoters and builders,” he mentioned. Continuing its expansion spree in India, the Golden Tulip brand launched its new property in Kolkata.

The 55-room mid-scale four star business hotel in Kolkata's Salt Lake area has been developed by a city-based real estate company. Ashish Mittal, managing director, Golden Tulip – Kolkata said, “We are very much optimistic about the growth prospects of the hotel as this is ideally located in Salt Lake and only few kilometers drive from the city's airport and near to the IT hub of the city. The location is also ideally suited for hosting social and corporate gatherings.”

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MARKETS

Petron targets gen next Indians for ultra premium tequila Sudipta Dev Mumbai PATRON SPIRITS Company was founded by 1989 by two entrepreneurs, John Paul DeJoria and Martin Crowley, who believed that there was a better way to make tequila.

Today the company has created a niche in the ultra premium tequila market internationally with its 100 per cent agave tequila. “One of the fastest growing categories internationally is the 100 per cent agave led by Petron. We have a dominant market share,” said Dave Wilson, president international and global COO, Patron Spirits International. The entire tequila making process takes place at Hacienda Patron in Mexico.

The company will be invest-

Dave Wilson

ing in trade education and creating awareness about the brand among potential customers in India. “I think what is going to happen in India is what has happened internationally. The next generation is

more experimental. It is an opportunity for us to introduce Petron to them,” stated Wilson, adding that there is hard work to do here in terms of education - of what tequila is, and within that make them under-

stand ultra premium tequila and 100 per cent agave tequila.

Acknowledging that it is an ongoing effort of many years, Wilson is sure of the great business here in years to come. “We have great confidence in our

brand, our people and distributor network. Part of my challenge is to allocate resource and India will be a benefactor of that.”

Tequila outside a few markets is relatively unknown, pointed out Wilson, adding, “The APAC region is probably our least developed business internationally, but it is growing at a very fast pace.”

Elaborating on plans for the India market he said, “I have a great partner in Aspri.

We have a good franchise in XO Cafe liquor and we are launching a new variant called Incendio which is very popular in other parts of the world.

It is a chile chocolate as opposed to a coffee liquor. Our focus and emphasis is going to be the core line which is led by Petron Silver Tequila.”

Gourmet Passport app launched in New Delhi Saloni Bhatia New Delhi ROCKY MOHAN, founder, Delhi Gourmet Club; brand ambassador Old Monk Rum and celebrated cook book author has announced the launch of Gourmet Passport app in New Delhi, a digital platform that enables the customer to redeem a coupon for a main course meal at any of the restaurants on the app, following the success of the Gourmet Passport book. The app is based on the same concept – buy one main course and get one free. It currently in-

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cludes 80 top rated restaurants in Delhi NCR including 46 fivestar restaurants.

Mohan, elaborated, “We have introduced three packs on the app that enable the customer to buy coupons for the respective restaurants. It is easy to use the app as one only has to announce the intention while paying the bill at these restaurants. A few clicks and you would have saved a good amount on your bill. Today, diners are looking to interact with their most loved restaurants digitally and on the move.

This is why we think the features of the app are so up-to date.”

Talking about the benefit to the restaurants onboard, he added, “It is such a dynamic platform that we will be able to add restaurants every week. The merchants (restaurants) on the app have access to a panel where they can check the number of coupons redeemed which also tells the footfall. They would be given a four-digit code that they have to enter in the customer's smart phone once they ask for redeeming the coupon.”

There will be 10-15 new restaurants added to the app soon and we will be expanding to Mumbai, Bengaluru and Pune.

MARKETS

Chototel to build its first 'super-budget' hotel in India

HRAWI issues guidelines on water conservation FHW Staff Mumbai

FHW Staff Mumbai CHOTOTEL, a London-based technology start-up, has chosen India to set up its pilot “super-budget” hotel. Hotel tariffs start at `100 a day and offer electricity, water, gas and social infrastructure including daycare, infirmaries and community kitchen and gardens. Through an array of Internet of Things (IoT), closed loop, real-time cash transfer, digital health and Big Data technologies, the project is able to deliver efficiencies from construction through to hotel operations and maintenance.

The first project's construction is underway in Nagothane, an industrial town, 70 km south of Mumbai and situated on the new Mumbai-Goa expressway. The 240room development will cater to 1,000 guests and is spread

across 1.5 acres and 75,000 sq ft of constructed area. The project cost is `175 million, translating to a price of approximately GBP 7000 (or `700,000) for a room size of 290 sq ft. The project has a wide frontage on the National Highway 17 (Mumbai-Goa).

The first Chototel location will target its accommodations at the large bank of industrial workers, working within a 15km radius, and also those travelling on the Mumbai-Goa expressway.

Chototel is currently in the process of acquiring land in Chakan, Goa and Gujarat for its next round of projects in India. The company aims to build 100,000 rooms in the next five years in the MumbaiPune-Goa corridor.

Chris Phillips, chairman, Chototel, said, “India’s diversified economy and robust growth prospects make it the most attractive location glob-

ally to set up our first project.

We believe that policy-makers will take effective action to enhance the country’s economic strength and, in turn, the financial strength over coming years. With inflation under control and the economy benefiting from lower commodity prices, demand for low-cost service products can only go up.”

Rhea Silva, managing director, Chototel, added, “The Chototel project is a technological super machine. We use innovative technologies to build, operate and manage in a way that helps us keep costs low and efficiencies high. We are committed to making India the cornerstone of our market entry strategy. Subject to the success of our early steps, we are planning to build 100,000 rooms in the next few years in India and would welcome support from regional governments.”

HOTEL AND RESTAURANT Association of Western India (HRAWI) has issued guidelines to its members on conservation and use of water. In a letter addressed to its members, Bharat Malkani, president, HRAWI, has urged member hoteliers to conserve water by adopting steps like serving water and refilling only upon guests’ request, and not using the water hose to sweep the paths or driveways but by using just dry broom.

Some of the key water saving practices that the association has urged its members to follow include: serving half a glass of water when requested for some, reusing untouched water, crockery and cutlery, requesting the guest to use less water to avoid wastage and informing them about the drought, requesting the guest to turn off

HRAWI has urged serving water and refilling only upon guests’ request the taps when not in use or lowering the flow of the water, using a cover on the pool while not in use to reduce evaporation, among others.

“Water is a precious resource and conserving it has become the need of the hour.

Every drop of water saved could make a difference and especially so when all the hoteliers and restaurateurs join hands, it could mean a significant one. Using less water helps us to become more flexible during times of water shortage; and conserving water is simple and inexpensive,” said Malkani.

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May 16-31, 2016

NEW KIDS ON THE BLOCK

Conrad Pune CONRAD HOTELS & RESORTS brand debuts in India with the opening of Conrad Pune. Located in the heart of the central business district, Conrad Pune is managed by Hilton Worldwide and owned by Palm Grove Beach Hotels, a wholly owned subsidiary of the K Raheja Constructions Group. The hotel is located on Mangaldas Road near Koregaon Park, the city’s prime commercial, residential and entertainment district, offering easy access to the city’s IT and business hubs including Magarpatta, Kharadi, Hinjewadi and PimpriChinchwad, as well as the airport. The hotel offers 310 guest rooms including 20 suites. Dining options at the hotel include three restaurants, a chic bar, a poolside café, delicatessen and a lobby lounge. The 20,000 sq ft of meeting and event space at the hotel features a grand ballroom, meeting rooms, and seven boardrooms.

The hotel features a dedicated rejuvenation floor with the city’s first outdoor temperature-controlled pool, a dedicated kids’ pool, whirlpool, a 24-hour fitness centre, a full-service Conrad Spa and a salon.

Vannraj by Ayana

Mercure Hyderabad KCP ACCORHOTELS has announced the opening of Mercure Hyderabad KCP, marking the group’s fourth property and its first midscale brand hotel in the city. Located in the heart of Hyderabad’s shopping, historic and business district, the 128-room hotel offers local touches, inherent to the city of Nizams. The property is a short drive from the Hyderabad airport and within close proximity to several tourist attractions, with shopping malls such as GVK, City Center, Hyderabad Central and Banjara Hills nearby. Accommodation options include 98 Superior Rooms, 12 lake-facing Superior Rooms, 11 Deluxe Rooms and seven suites. For corporate and family events, the hotel has five contemporary meeting rooms and banquet halls that can accommodate up to 150 guests. The hotel is home to three food and beverage outlets – Cayenne, The IQ bar and Macaroon deli patisserie. The hotel also features a rooftop fitness centre.

VANNRAJ BY AYANA, Madhya Pradesh is set to open in May 2016. The property is managed by Ayana Hospitality, a joint venture between the Mantis Group of South Africa and the ICS Group, India. The lodge, located within 22 acres of deciduous forest, is short drive to the Turia entry gate of Pench National Park. The lodge provides an ideal base camp for discerning wildlife enthusiast to experience the central Indian forest. Vannraj by Ayana features local vernacular architecture with muted earthy colours and clay-tiled sloping roofs. Each independent cottage provides large indoor and outdoor spaces.

Cottage types include: Machaan, traditional cottage and presidential suite.

Guests can indulge in meals and cocktails under different settings that include a quaint bush dinner under an old Mahua tree, a lit pool deck or the suspended deck on the lake. A pool with a deck area is central to the lodge which offers a sunken bar and spacious grasslands, creating a well suited ambiance for evening gatherings and small events.

Food Studio DOUBLETREE BY Hilton Pune – Chinchwad has launched Food Studio. With blend of fine dine and lounge, Food Studio aims to redefine event spaces in the city. It’s a multi cuisine restaurant placed in the banquet. Catered by acclaimed chefs, Food Studio houses a live kitchen – a first in Pune, customised salad library, soup station, an opulent desert theatre, buffet with live counters and more.

Spread over 4,296 sq ft, Food Studio is considered ideal for weddings, corporate events and family get-togethers.

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NEW KIDS ON THE BLOCK

The Great Bear,Chandigarh MICRO BREWERY, The Great Bear, recently forayed in Chandigarh. The Great Bear offers beers ranging from Golden Ale, Weiss (wheat), German Bock, and brewer’s special. Designed by renowned architect Arun Loomba, the ambience is cool and relaxed with spunky interiors resembling the wreckage of large industrial house where the beer is being produced inhouse. The table tops are fitted over old style sewing machine tops and plumbing pipes. Food offerings at the restaurant include cuisines – continental, mediterranean, Italian, British and exotic Indian.

Studio NOVOTEL KOLKATA HOTEL & Residences recently unveiled its speciality food and beverage outlet Studio – the Pan-Asian Gallery. The setup comprises a show kitchen, a private dining space, a bar, a specially crafted menu, poolside views and a dedicated DJ console. The outlet is geared to host food festivals, fashion shows, poetry reading sessions, jazz evenings and similar events on a regular basis. The dining experience begins with tapas-style mini eats and fusion cocktails served in an informal setting with the accompaniment of live music.

Studio seeks to create a niche market among the sushi and sashimi lovers as well as the discerning and well-travelled vegetarian population of the city.

The Parisian Macao THE PARISIAN MACAO is set to be unveiled in late 2016. The hotel and resort with over 2,900 guestrooms and suites will add another dimension to Sands Resorts Cotai Strip Macao. The property will feature a recreation of the Eiffel Tower. With observation decks offering views to mainland China, as well as panoramic views of the Cotai Strip, the tower will have a gourmet restaurant offering a blend of East and West culinary traditions. The Parisian Macao will also feature meeting spaces of over 5,200 sq m, including the 3,400-sq m Parisian Ballroom. The other seven meeting spaces will be able to accommodate everything from a boardroom meeting to large-scale corporate events. Other facilities include Le SPA’tique, kids’ club, health club and an outdoor pool with a themed water park. It will also feature the Parisian Theatre which can cater to up to 1,200 guests.

Yauatcha Terrace YAUATCHA, THE DIM SUM teahouse from London has introduced its rooftop bar – Yauatcha Terrace – to Bengaluru. The open-air experience includes a new menu with cocktails, dim sum and small eats accompanied by music. The 49seater rooftop bar offers a well-lit up bar area, spacious seating and serene ambience. The menu includes signature Yauatcha dishes such as Honey Smoked Spare Ribs and Braised Pork Belly, as well as introduces new wok dishes such as the spicy chilli fried squid, stir-fry black pepper chicken and stir-fry spicy tiger prawn. The bar menu offers a variety of cocktails and non-alcoholic drinks along with a selection of beer, wine and whiskeys. Yauatcha Terrace operates from 7.00 pm until 1.00 am on Fridays and Saturdays and until 11 pm on Sundays

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PRODUCT TRACKER

VKL Seasonings VKL SEASONINGS recently launched Springburst Lime Seasoning that comes in a re-sealable zip lock pouch for retaining the freshness and providing longer shelf life. The seasoning has smooth and strong tanginess and is consistent in quality and taste. It gives the flexibility to use the product in either juice or seasoning form. It is also available in a zip lock 500 gm pack for all HoReCa customers. It can also be sprinkled on various dishes to add a lemony zest. The lime juice concentrate can also be stored for later use without the fear of it getting bitter.

Eatfresh

Marimbula

EATFRESH has announced the launch of ‘fresh hand squeezed’ beverages to augment their existing menus. The new beverage menu boasts of refreshing and comforting drinks like honey basil cooler, lemon mint, rose lassi, ice lemon tea and buttermilk. The temperature controlled supply chain enables the creation of these 100 per cent preservative-free beverages, created from natural ingredients and scratch recipes. The drinks retail only on www.eatfresh.com and are available in 250 ml bottles, each priced at `45.

MARIMBULA has introduced interesting summer flavours for cocktails and mocktails. The different flavours available for the summers are watermelon, triple sec, paan and sangaria blanc. All these syrups can be either used to make martinis, sangria, punches or to just add exotic flavours to a drink.

VitrA Bathroom solutions brand VitrA has introduced its organically designed series – Istanbul. Designed by one of the pioneers of the 21st century industrial design Ross Lovegrove, the collection is inspired by nature. The collection features a combination of fluent and sculptural forms with fine lines, reflecting the mastership of VitrA in production technology along with the ability of Lovegrove to make use of the technology and materials. The design gets an elegant ambience with three lacquered colour options: burgundy high gloss, white and olive green.

Cremica CREMICA recently launched Cremica Fruit Crushes, made with fresh fruits.

Cremica Fruit Crushes works as a natural delight with more fruit pulp, making it ideal for milkshakes, mocktails, ice creams, dessert topping, faloodas, etc. The flavours – orange, mango, apple, butterscotch, strawberry, black currant, kiwi and pineapple possess the taste of real fruits for a refreshing summer drink.

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GAIA GAIA has launched Crunchy Muesli Real Fruit, a combination of multi-grains and succulent pieces of papaya, apple, pineapple and raisins.

While the rolled oats, wheat flakes and corn flakes provide fibre, the added chunks of fruits give nourishment and flavour. GAIA Crunchy Muesli Real Fruit is available in pack sizes of one kg for `420 and 400 gm for `210

FOOD RETAIL

Ready for the future MTR Foods becomes future-ready with an all new brand identity

M

TR Foods announced the launch of its new brand identity with a new contemporary logo and youthful packaging, personifying the transition to an innovative and relevant brand. The rebranding reflects the company’s commitment to its dynamic key consumers. The new logo and packaging will come into effect immediately, with the new packs hitting the market in May. The rebranding has been the result of a growing realisation that consumer behavior has changed dramatically in the last few years and in order to stay relevant and be the preferred choice of key consumers, the brand had to also change. Looking at the dynamic environment and consumer behaviour, the brand introduced 44 innovations in their product line in the last three years and has planned on making MEGA Innovations a part of their ongoing strategies going forward.

As a part of their growth strategy, the company also announced the opening of their new e-commerce site that will give consumers a clear access to the entire range of the company’s 140+ products.

Emphasising on the need for rebranding, Sanjay Sharma, CEO, MTR Foods, says, “Today’s consumers have evolved quite a bit – both in terms of their food preferences as well their consumption patterns. They prefer Indian food, but perceive it to be cumbersome and time-consuming. Our brand is the flag bearer of innovative, easy-to-make, nutritious and authentic tasting products that take away the time dimension from cooking and make Indian food more accessible to consumers.”

He further explained the need for a new brand identity.

“However, as a brand we needed

to change to reflect who our key consumers are today. While the new brand identity better represents where the company is today, our detailed growth strategy will make MTR ready for the future. This is the new beginning for MTR Foods and we are confident that the changes we have undertaken and our new brand identity will make us a part of our consumers’ everyday lives,” he added.

MTR Foods is a subsidiary of Norwegian conglomerate, Orkla.

Atle Vidar, executive vice president and CEO, Orkla Foods adds, “Over the last three years, Orkla Foods has transformed into a leading Nordic branded consumer company that will play a more active role in partnering the growth of MTR Foods. We are proud to be the owners of a brand like MTR and

will continue to contribute to the growth of the brand with a seamless transition of best practises and consumer insights. The launch of the new brand identity reaffirms our symbiotic partnership and the path we are going to charter together.”

With a 90-year-old history of serving authentic Indian food to Indians, MTR Foods is a household name today, synonymous with Indian food in an easy-touse packaged format. With a diverse portfolio including breakfast, lunch and dinner, snacks and desserts that cover every meal occasion, MTR has a constant focus on innovation and the adoption of new technology.

The company adheres to the most stringent quality standards, from sourcing ingredients to processing and packing.

Source: PTI

GROWTH STRATEGY FOR THE NEXT FOUR YEARS ■ Revamped communication strategy with increased emphasis on digital ■ MEGA innovations that are category-disruptive ■ Increasing distribution by 3 times in the next four years ■ Investment of `200 crore for scaling up manufacturing infrastructure ■ Exploring alternate channels of distribution ■ Spending `2 crore on sustainability and community building

FOOD & HOSPITALITY WORLD

13

May 16-31, 2016

CHEF’S PLATTER

Cooking for the President Driven by passion towards his work and the quest to learn new things, Chef Montu Saini, executive chef to the President of India, has over 10 years of experience in the hospitality industry. Since 2015 he has been serving at the Rashtraprati Bhavan

By Saloni Bhatia

B

orn in a small village in Haryana, Chef Saini holds five degrees and is currently pursuing a PhD in tourism studies. He has represented India on various international platforms and enhanced his knowledge on several other cuisines. He was offered an executive chef's position at the Ashok Group of Hotels by Indian Tourism Development Corporation (ITDC) where he had been working for over eight years before being appointed as the executive chef to the President of India. Due to his vast knowledge of the hospitality industry, his area of expertise extends to operations, kitchen management, client servicing and quality assurance. He has also won two awards including Federation of Hotel & Restaurant Association of India (FHRAI) 'Young Hotel Chef' and Indian Culinary Forum (ICF) 'Master Chef'.

Chef Saini worked shortly with Pizza Hut and the Oberoi Group. Sharing about job experiences, he says, “The period might have been short, but it was a good experience. When I got the offer from ITDC, I was hesitant to leave the Oberoi Group, but I followed my father's advice to join the Ashok Group as a kitchen executive trainee. My in-

14

ternational exposure began in 2009 in Madrid, Spain when former President Pratibha Patil hosted a return reception and I was asked to prepare the dinner.

We prepared South Indian delicacies and the food was served in a traditional way on banana leaves.”

“Since then, I started representing India in culinary competitions and also presented Indian cuisines worldwide. The international exposure enhanced my knowledge of varied cuisines. I understood the details in culinary that only come through experience. My inspiration has always been our own Indian cuisine, but I strongly feel that Indians are not adventurous when it comes to trying different cuisines,” he adds.

Sipping his favourite one expresso shot coffee, Chef Saini spoke about his experience as the President's chef. He comments, “Serving at the Rashtrapati Bhavan is a different ball game altogether. I used to handle a multi-cuisine restaurant at the Ashok Hotel, but when the head of states visit the Rashtrapati Bhavan, I am supposed to showcase the best Indian cuisine and culture. The role of a chef goes beyond cooking and extends to hotel operations like handling

FOOD & HOSPITALITY WORLD

May 16-31, 2016

CHEF’S PLATTER

THE CLUB DES CHEFS DES CHEFS This year India will host The Club des Chefs des Chefs (CCC), the world’s most exclusive gastronomic society.This club includes all country chefs who are serving to the highest office, i.e., to the President of the country. Since then, the Chefs des Chefs have come together in a different country every year, where they explore the local gastronomy and participate in various culinary activities that are designed to promote the profession.A press conference was held recently to announce India as the host of CCC this year.

Elaborating on the initiative, Chef Saini explains,“ This is the first time an Indian president is going to host the CCC since their inception in 1977.The day I joined Rashtrapati Bhavan, I wrote a letter to Gilles Bragard inviting him to our country. CCC is a non profit organisation comprising of chefs who serve the to the highest office. It’s a great platform for all chefs to meet once every year in a different country.We would be hosting them in October this year.There will also be a charity dinner at the Imperial attended by over 200 delegates and five presidential chefs from the globe would be preparing this dinner. I will also be in touch with the Ministry of Tourism on how we can promote our country on this platform.This is a great opportunity for the chefs to come together and discuss their passion on such a platform. I look forward to introducing them to the rich cultural heritage of our country. I thank the President to give us the chance to appreciate the work done by the chefs”

At the Rashtrapati Bhavan, I don't have to be in check with the finances or introduce menus. I can't apologise to the guest if they do not like my dish because it is not a restaurant. My guests are delegates from all around the world. You have to serve the best dishes to the guests of the country, so there is no room for error

the supply chain management and keeping the finances in check As a chef, I also have to do my share of research in order to introduce new dishes to the menu. But at the Rashtrapati Bhavan, I don't have to be in check with the finances or introduce menus. I can't apologise to the guest if they do not like my dish because it is not a restaurant. My guests are delegates from all around the world. You have to serve the best dishes to the guests of the country, so there is no room for error.”

“The reason I became a chef is because I was never good in speaking English. But once I entered the industry, I put my heart and soul into it.

The biggest delegation I handled was the Indo-Africa Summit conducted last year. I have also served to Prime Minister Narendra Modi and several other state delegates at the Hyderabad House. I am thankful to all the opportunities that came my way and I look forward to sharing my knowledge with my juniors,” he shares.

FOOD & HOSPITALITY WORLD

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May 16-31, 2016

HIGH SPIRITS

PARTNERS IN WINE Fratelli Wines, an Indo-Italian venture, aims to establish wine culture among Indians and promote the market for wines in the country. Craig W Wedge, brand director, Fratelli Wines, shares about the changing market for wine. By Mohit Rathod

F

ratelli is an Indo-Italian venture intended to bring the best of wines to India. Collaboration between three families – the Secci brothers from Italy, Andrea and Alessio; the Sekhri brothers from Delhi, Gaurav and Kapil; and the Mohite-Patil brothers from Akluj, Arjunsinh and Ranjitsinh – the partnership intends to bring in Italian wine making tradition coupled with the favourable Indian cultivation terrains to the wine market.

Grown on a trench line of 330 km with 350,000 samplings, the Fratelli Vineyards are planted with 12 different

16

grape varieties on a combination of 240 acres of virgin land at Akluj, spread over three sites – Motewadi, Nimgaon and Garwad. Using industry plant and machinery houses, the vineyards are equipped with 58 multi-capacity tanks imported from Velo, Italy.

The winery also boasts of a fully equipped laboratory for testing at various stages of the production process from grapes to finished product.

Today with its latest vintage, Fratelli is present in 16 states with over 40 varietals on offer and has international presence in the UK, USA, Netherlands, Italy, Hong Kong and Japan.

FOOD & HOSPITALITY WORLD

May 16-31, 2016

HIGH SPIRITS

We are building our own little platform of business based upon the sound reckoning that quality must come first and quantity second

Craig W Wedge, Brand director, Fratelli Wines

New horizons Speaking about the impact of retail F&B business on the market, Wedge says, "As the quality of food products, imported or domestic, improve and are made available, more and more operators move into this space and simply add to the availability of choice. The more choices available, the growth of the

market ensues. The better the food, the better the wine; the better the service, the better the lifestyle."

India's liqour market is largely dominated by beer and whisky; palate for wine has not been established well among Indians. However, Wedge is positive about the changing trends, that suggest wine drinking is developing in

the country. He opines, "Wine certainly is moving in a forward direction, albeit slowly...better quality food, and better quality restaurants and such establishments perpetuate the ideology of better quality wine being made available as well. The new drinkers, 21-30-year-old females, are driving the wine culture forward."

Establishing wine culture Fratelli is also involved in various efforts to further promote the wine culture in India. Elaborating on the same, Wedge informs, "We are building our own little platform of business based upon the sound reckoning that quality must come first and quantity second. We are of the mind that our brand is our strength, and to build our market ideology around quality, service, sustainability and product reliability as the go to quotient in all that we do, by virtue the

breadth of our distribution grows as more and more people embrace and appreciate what we are striving to do; brand and marketing strength is key and core to all that we do. We also offer various vineyard packages for consumers wanting to visit our 240 acres estate owned vineyards in Akluj, Maharashtra."

The emergence of departmental retail stores and online stores is serving as an efficient platform for F&B brands. However, Wedge feels that the online segment, at present, isn't viable for wine producers. "Like most other opportunities for wine channels to market, we are governed by all forward steps in the process by the idiosyncratic excise laws and subsequent parameters that prohibit and inhibit certain aspects of business potential.

Under the current set of antiquated excise rules and regulations, online shopping and

distribution of wine per se, is a far off dream," he comments.

In terms of business expansion, Fratelli is planning to increase its acreage by another 200 acres, while focusing on quality. Revealing the brand's marketing strategies, Wedge explains, "With focused marketing and sales concepts that promote the core advantages of Fratelli from the viewpoint of quality, drinkability, sustainability responsibility and a discerning passion to create the best wines for India, from India, with price and deals as the second consideration, we plan to promote not just Fratelli, but wine in general.

Response from the market has been amazing. Because of consistent premium quality, we have also developed house blends for various hotels – Taj, ITC and the prestigious St’ James Court in London."

FOOD & HOSPITALITY WORLD

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May 16-31, 2016

cover )

18

FOOD & HOSPITALITY WORLD

May 16-31, 2016

(

THE MAIN FOCUS

I

ndia is a vast country blessed with a varied agro-climate, which is favourable for growing large number of crops.

Our country has large varieties of fruits in its basket and account for ten per cent of the world's total fruit production.

Fruits like mango, banana, citrus, pineapple, papaya, guava, chickoo, jackfruit, grapes among other tropical and subtropical fruits are grown here.

Same goes for vegetables, as more than 40 kinds of vegetables belonging to different groups are grown in the country.

But when it comes to ‘exotic’ fruits and vegetables, it is a different story. There is skilled labour required for the cultivation of these vegetables. According to the Indian Cultural Agricultural Research (ICAR), the exotic vegetable market is growing at the rate of 15-20 per cent per annum and is increasing day by day. Reports state that India is importing more than 85 per cent vegetables from the international market.

Due to increase in demand there are several regions in the country that have now started growing these fruits and vegetables, delivering it to the metro cities. The last two decades have seen more and more Indian farmers taking up production of these fruits and vegetables. Presently a group of 100 farmers in the country are cultivating these exotic vegetables in different villages.

The local shift Increased awareness about the nutritional value of these fruits and vegetables has given rise to the demand in the country. The last ten years have seen more farmers take up production of these crops and have generated a good source of revenue from

the growth. Fruits such as mangosteen and rambutan which were majorly imported from Thailand and Malaysia are now grown locally along the western coast of the country.

Exotic vegetables such as cherry tomato, lettuce and broccoli have also been taken up by farmers in Maharashtra.

These farmers are in direct contact with hoteliers and cafes who source these products from them. Kushlibhushan Muridhar Gunjal, who is a local farmer from the Pune region has been growing exotic fruits

and vegetables since the past 18 years. He stated, “We got the idea for cultivating Chinese vegetables. We did a bit of research on the demand for products and what we could grow here considering the weather conditions. It took us about one and half years to learn how to yield a good produce and we also got in touch with restaurants in Mumbai and Pune. We have grown exotic vegetables like parsley, red cabbage, broccoli, leek, cherry tomato, etc and have earned sustainable income from selling to the nearby

restaurants. We recently started supplying our products to Goa as well.” Talking about meeting the demand he added, “We were in regular touch with the owners of the restaurants to know what to produce. However this year due to the temperature touching almost 43 degrees, it is becoming difficult to get the desired output. The temperature needed to grow such vegetables is not beyond 34 degrees.”

Rajdeep Kapoor, executive chef, WelcomHotel Sheraton, New Delhi talked about the re-

quirement and storage of such fruits and vegetables. He shared, “Exotic fruits and vegetables are frequently used in our menus, depending upon the seasonal availability and menu requirements. We ensure that the best of ingredients are sourced locally and responsibly with zero carbon footprint.

Quality and freshness is of prime importance for us.”

Talking about the trends in the industry he adds, “There is a continuous growth in demand of exotic fruits and vegetables in hotels and restaurants. We are extremely confident that India with its natural resources and agricultural expertise has tremendous potential to produce exotic fruits and vegetables locally.

Most certainly in times to come, India with its vast biodiversity and climatic conditions, science and technology advancements in the field of agriculture will forge ahead.”There has been a boom in the restaurant business and the young demographic of the country is spending more time eating out.

They are also more aware about international cuisines and health benefits. Considering these facts, restaurant owners look to local produce in order to cut bills and the chefs also take the healthy route sourcing organic and local produce. Sourcing locally also means cost savings for restaurants. However, for certain crops the weather conditions are not suitable or the produce is not as good in quality as the imported produce. Renowned Chef Ranveer Brar, feels the same way. Sharing his thoughts on the rise of demand in India, he said, “India is a huge market for the exotic food space and is growing bigger. Lots of producers are now setting up shop in India. Varieties of asparagus, mushrooms and truffles are very popular in India in the exotic fruits and vegetables segment. A major proportion of exotic fruits and vegetables

FOOD & HOSPITALITY WORLD

19

May 16-31, 2016

cover )

"We ensure that the best of ingredients are sourced locally and responsibly with zero carbon footprint" Chef Rajdeep Kapoor Executive chef, WelcomHotel Sheraton, New Delhi

"I would definitely support the Indian farmers if the production of these fruits and vegetables is done locally" Chef Ranveer Brar Celebrity chef

"People are now more aware and need more variety" Manav Suri Vice president, SuriAgro Fresh

20 FOOD & HOSPITALITY WORLD May 16-31, 2016

produce comes from Sri Lanka, Thailand and other South East Asian countries, which are huge source markets as the demand is evidently present in India market. However, many exotic produce are now grown locally in India, around Bengaluru. I would definitely support the Indian farmers if the production of these fruits and vegetables is done locally.”

Create a market Vipul Mittal, national category head – Food & Vegetables at Supermarket Grocery Supplies (Bigbasket.com) throws some light on shift of trends over the years. He said, “The classification of exotic products keeps shifting as the product gains acceptance and popularity in the market. Washington Apples were classified as exotic, few years ago, but today they have wide acceptance across the country including small towns in India. In terms of demand, other top rankers are pears, kiwi fruit, grapes and plum. Cherries and berries are now gaining acceptance with their availability improv-

THE LOCAL SOURCE MARKETS Exotic Vegetables

States in which grown

parsley, red cabbage, broccoli, leek, cherry tomato, arugula, baby radish, heirloom tomato, bruschetta

Manesar, Haryana, Pune, Bengaluru, Mysore, Maharashtra

Exotic Fruits mangosteen, rambutan, pulasan,durian, kiwi, peach,

ing through air freight. Avocado, especially the Haas variety is also gaining acceptance. Sales is headed by apples from Washington state in US, followed by China, Australia, Chile and now Belgium.

We have also realised that the pears from both China and US are popular. Kiwi from New Zealand, Italy and now from Chile are gaining prominence. Oranges from Egypt,

Tamil Nadu,Travancore, Himachal Pradesh, Karnataka

South Africa and Australia are popular, though I am not sure if we can term them exotic.”

Bigbasket.com has over 10 per cent sales constituting from exotic fruits including apples. Mittal added, “We currently source exotics through importers. We shall soon start direct imports as well. Some exotics can be locally sourced. They are natu-

rally cheaper and hence enhance their growth in the market faster. However there is enough room for all players - domestic as well as imported. There is a huge opportunity for growth in the market, as well as create new opportunities which are now nonexistent. Apple Washington Commission (promotes Washington Apples around the world) and Zespri (pro-

A major proportion of exotic fruits and vegetables produce comes from Sri Lanka, Thailand and other South East Asian countries, which are huge source markets as the demand is evidently present in India market

(

motes kiwi fruit) are case studies which clearly prove how to create market for exotics in India.”

The challenges Despite the demand for these product by caterers, local restaurants and hotels, Indian farmers are not fully equipped with the resources to have the desired output. However, growing fruits is economically beneficial for the farmer as the cost of production is comparatively low. Not many trees require pesticides and can start bearing fruit from the third year itself. Vegetable production also requires certain climate and soil quality for good production.

Gurbachan Singh, chairman, Agricultural Scientists Recruitment Board, Indian Council of Agricultural Research said, “In India the share of exotic fruits and vegetables is next to negligible, approximately one per cent or less. However, there has been a consistent increase in demand in the country specially in the urban areas and among upper echelons in the society.”

He added, “There has been a keen interest in farmers to raise these crops but they face the challenge of quality of seeds, planting material, food safety issue and high cost of production. The production of these crops is scattered and mostly around the metropolitan cities and they are usually cultivated during the winter season. But with the increase in demand these crops have tremendous scope in protected cultivation and vertical gardening. Even the farmers raising these crops can grow

their income significantly.”

SuriAgro Fresh has been dealing with the import of fruits from various countries like China, USA, South Africa, Italy, Spain, Belgium and many more. Manav Suri, vice president, SuriAgro Fresh adds, “65 per cent of our fruits are imported from outside and the rest are purchased in India. Kiwi was never produced in India, but now the production has started in Himachal.

However the production volume is low and it is not yet commercialised.”

Talking

MAJOR IMPORTS OF FRUITS Mangosteen

-

Thailand, Malaysia

Longan

-

Thailand, Malaysia

Kiwi

-

New Zealand, Italy

Melon

-

Thailand

Java apple

-

Thailand

Plum

-

China,Washington, South Africa, Chile, Italy, Spain

Lambotan

-

Thailand

Guava

-

Thailand

Dragon fruit

-

Vietnam

Peach

-

Netherlands, China

Avocado

-

New Zealand

about the demand, he added, “The demand for these fruits has been consistent in the country since people now are more aware and need more variety. Due to the nutritional value in these fruits they are needed all around the year. So apples, kiwis, peaches, grapes etc are in demand while Thai guava, cherries etc are not sold in high volumes. Hence the imports will never stop because these products are in demand. It is a delicate market as there are several challenges in the industry. Rules and regulations change frequently that often the containers are stuck at the ports which deteriorates the product's quality. We do have cold storage facilities in the country but the longer we store the products it is bad for quality.”

Mittal added, “Sales for exotic products generally needs to be developed over time. The key challenge is in educating the consumers on their usage and benefits.

Hence star hotels usually become the first customers.

Also price is often a barrier for wider dissemination of the product. Not only is the demand for exotic fruits and vegetables growing, but the customer is now ready for more. The growth of kiwi fruit, for example, has been exponential. More vegetables are getting added to the list and now enterprising farmers are trying to grow them locally e.g. lettuces.”

With the growing knowledge of international cuisines and raised awareness about nutritional diets there is more demand for these exotic fruits and vegetables. While it is difficult to replicate the products imported from international markets, it is best to source them locally and cut on import costs. The market is bound to grow as more farmers have taken up the production of these crops. However there needs to be better facilities for farmers and favourable weather conditions in order to increase production.

THE MAIN FOCUS

"The key challenge is in educating the consumers" Vipul Mittal National category head Food &Vegetables at Supermarket Grocery Supplies (Bigbasket.com)

"The production of these crops is scattered and mostly around metropolitan cities” Gurbachan Singh Chairman, Agricultural Scientists Recruitment Board, Indian Council of Agricultural Research

"It took us about one and half years to learn how to yield a good produce " Kushlibhushan Muridhar Gunjal Farmer

By Saloni Bhatia

FOOD & HOSPITALITY WORLD

21

May 16-31, 2016

GM SPEAK

ALOTOFMICE Built atop a sheer cliff along a sweeping coastline hugging the Indian Ocean, Pan Pacific Nirwana Resort in Bali is a stone's throw away from the 16th century Tanah Lot Temple and offers a great location for MICE. Guy Charles Owen, general manager of the resort says his vision for the property is to attract the best events in the region

By Steena Joy

When did you join Pan Pacific Nirwana and under what management was it then?

I joined Pan Pacific Nirwana Bali Resort in August 2012, the resort had already been refurbished and re branded

by Pan Pacific Hotels Group.

A brief about the facilities at the resort for leisure travellers and for MICE. Our integrated resort offers a wide range of fantastic leisure activities including a Greg Norman Designed 18 Hole Championship Golf Course, Sensational 4 tiered swimming pool

24 FOOD & HOSPITALITY WORLD May 16-31, 2016

(the best pool in Bali), The huge Nirwana Spa, Kokokan Kids Club, Tennis courts, Yoga, Paint Ball, Horse Riding, Turtle Release Conservation Program, Rice Planting, Cooking Classes and Cocktail masterclasses.

The resort offers com-

bined meeting space of 4026 sq m including our Grand Ballroom and multiple meeting rooms, incredible outdoor event locations including the Cliff Lawn overlooking Tanah Lot temple, our Amphitheatre and Poolside both offer fabulous outdoor alternatives

Guy Charles Owen

GM SPEAK

as they are special event spaces. We also offer private dining at different golf course locations offering unrivalled views. Additionally we also offer a wide range of culinary experiences including fantastic Indian cuisine.

How much does MICE contribute to the resort's revenues?

MICE is a specialty for us and a very important facet of our business generating about 20 per cent of our annual revenue.

That is a percentage we would like to grow sensibly moving forward.

Which are the F&B outlets at the resort?

We have a wide range of culinary offerings at the resort starting with Merica, our modern Indonesian restaurant, Driftwood - our Signature Grill, Tanah Lot Gastro Deli which offers international tapas and our Golfers Terrace Restaurant offering cuisine from across the world. The Sunset Lounge overlooking the Tanah Lot temple serves handcrafted cocktails and a refined afternoon tea, whilst the Drift Bar looks after our guests relaxing by the pool.

Tell us about your golf facilities?

We are very proud to be home to the famous Nirwana Bali

Golf Club which figures in the World's Top 100 Greatest Golf Courses. It is a stunning Greg Norman designed 18 hole Championship Golf Course with incredible ocean side holes combined within beautiful rice terraces, jungle and 19 Hindu temples. Our Signature Hole Number 7 overlooks Bali’s famous Tanah Lot Temple situated on a rock in the Indian Ocean. About 25 per cent of hotel guests are golfers; overall, the club can generate in access of 40,000 golf rounds per year.

What is your vision for the property?

For the resort as a whole, we will continue to focus on exceeding our guests expectations at every level. In terms of MICE, our focus is to continue to develop and perfect our offering, making sure we continue to attract the very best events and conferences in South East Asia.

Does the group have any other property in Indonesia /Bali?

Pan Pacific Hotels Group see’s Indonesia as a key development country, already with a strategic property in the centre of Jakarta, Sari Pan Pacific Jakarta. In the pipeline we also have Parkroyal Rainbow Hills Bogor to open later this year, which will also have a fantastic golf offering.

FOOD & HOSPITALITY WORLD

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May 16-31, 2016

OPINION

Business of healthy food The appetite for healthy food is increasing in India. Vikram Agarwal explains why big brands are eyeing this fast growing category

T

he eating habits of individuals all over the world are undergoing significant changes.

With changing lifestyle, a growing awareness about nutrition, and the increasing incidence of food-heart-related diseases like diabetics, obesity, etc., consumers worldwide are showing an interest in a preventive lifestyle rather than a curative approach. With new food preferences, the discerning consumer wants to ‘Eat Healthy, Live Healthy’ and enjoys a wholesome, holistic life. It is not surprising therefore that the health and wellness movement has been adopted by major food companies who are readily harnessing the potential of these rapidly growing product categories in this market.

Nutritional needs In a huge and diverse country like India, this trend is relevant owing to its radically different consumption patterns; while a large part of rural India suffers from malnutrition and seeks essential minerals and vitamins, a lot of people in urban India suffer from lifestyle-related disorders like obesity, coronary heart disease, diabetes, and hypertension, and seek solace in low fat, low sugar, and low cholesterol products. Cornitos Nacho Crisps are zero trans fat and zero cholesterol as they are surface fried in healthy corn oil.

However, a new global trend about choosing healthy food on the go is on the upswing.

The new well-travelled and aware consumer wants to select their food basis three categories: Better for you (low cholesterol, zero trans fats), functional (fortified with essential minerals and vitamins), and natural (food with natural origins).

Fast, fresh and friendly Healthy food has definitely become one of the fastest growing food categories in India. The consumers seek fresh, natural and minimally processed foods that help prevent diseases and promote good health. Different age groups are now making a conscious effort in making healthy food choices, due to which the manufacturing industry and the FMCG sector has started reformulating products to mitigate and eliminate trans fats, sodium content, cholesterol and sucrose. They are breaking away from artificial ingredients and introducing products high in desirable attributes like fibers and protein like corn, soya and nuts.

The individuals have given up processed foods and are enhancing their plates with more natural and fresh food and moreover prefer foods without genetically modified organisms (GMOs). Also, people want options that are fast, fresh, and friendly to all kinds of diets, from vegans to gluten-free.

Nowadays, some people prefer

26 FOOD & HOSPITALITY WORLD May 16-31, 2016

nutrients-rich bars over a fully fledged meal and believe in eating smaller portions. While such choices remain debatable, the fact remains that the new age consumer should consider any product in totality. The quality of its contents will reign supreme.

Challenges and opportunities Most people consider healthy diets as being monotonous or unsatisfying. Lack of time and availability of right choices is frequently mentioned for not following nutritional advice, particularly by the young and well educated. Giving up favourite foods and lack of willpower are also commonly reported barriers.

Today, along with the consumers, markets around the world are attempting to take charge of the consumer’s health. They have reflected their concern by manufacturing alternatives for junk food and introducing products which have all the aspects of healthy strains such as satu-

rated fat, baked or grilled, gluten-free, low sodium content, low sucrose and high in fibers, proteins and calcium.

Thus healthy snacks cannot be avoided in that case; they fulfill the agenda of a healthy lifestyle. Healthy snacks cater to the cravings of junk food and suffice to the benefits of fully loaded healthy nuts and almonds which are very important for the growth. FMCG brands should focus on manufacturing products with whole grains and foods devoid of gluten instead of processed white flour.

We have recognised the value of nuts and thus introduced Pop-N-Crunch range which includes premium cashew, almonds and coated green peas. This range offer high protein, low fat and high nutrition. They come in weekly nutrition box containing small packs having single day nutrition quantity.

Creating an environment that makes healthy lifestyle choices viable is particularly important for those faced with

Vikram Agarwal

insufficient or unaffordable recreational facilities and unsafe environments for walking, jogging or cycling. Plus one can look for fresh and low calorie alternatives like fruits, lowcalorie snacks, homemade snacks and vegetables. With a few lifestyle changes and alterations in eating habits, one can expect good long-time impact on general well-being. To begin with one could start their day with a mug of green tea instead a cup of tea or coffee.

Switching to herbal and ayurvedic food, judicious use of olive oil and opting for healthier cooking methods like steaming, baking and stir-fry is recommended.

Today, the individual prefer quality product, which is in sync with his spending power and environment. His food choices are getting better, healthier and smarter where he neither wants to compromise on health nor taste.

Call it motivation or an urgent need of the hour, but manufacturers and retailers are now fostering strategies to make packaged snack healthier and wholesome.

(The writer is Director, Greendot Health Foods Cornitos)

EVENTS TRACKER Date

Event

Venue

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

Goa

September 21 - 23, 2016

Fi Asia

Jakarta

September 2016

Asia International Import Food Exposition

China

October 10-14, 2016

Foire Bernoise Du Vin

Switzerland

January 19-21, 2017

Food Hospitality World

Mumbai

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

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

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

28 FOOD & HOSPITALITY WORLD May 16-31, 2016

TECH TALK

ATECHNOLOGYGENIUS The Address Hotels + Resorts' high-tech interactive guest experience

T

he Address Hotels + Resorts, the five star premium hotel brand of Emaar Hospitality Group, is redefining industry standards in assuring superior guest service by drawing on the power of advanced in-room automation services with the launch of iGENIE, available across all its properties.

Assuring the full breadth of guest services at the tap of a finger, the new automated service will significantly enhance the guest experience by providing them unbeatable convenience and value. From booking leisure and recreation appointments from the comfort of their rooms to ordering for any of the hotel services across concierge, housekeeping, engineering, to name a few, as well as exploring the internet for infotainment and entertainment, iGENIE is truly pathbreaking for the region’s hospitality sector facilitated through in-room iPads provided to the guests.

Assuring complete in-room control, the innovative iGENIE platform enables guests and residents of all hotels and serviced residences under The Address Hotels + Resorts to access services such as navigating the entire network of The Address Hotels + Resorts to make informed decisions about restaurants, spas, business centres and other amenities.

Guests can learn all about the various aspects of Emaar’s leisure attractions in Dubai and make reservations conveniently.

For example, they can make bookings at any of the spas within The Address Hotels + Resorts; sign up for golf lessons and tee time at The Address Montgomerie Dubai; or purchase movie tickets from Reel Cinemas.

They will also be able to experience Dubai’s most admired attractions including KidZania, Dubai Ice Rink, Dubai Aquarium & Underwater Zoo and At the Top, Burj Khalifa, allowing them to take advantage of all that is being offered, through a simple touch or swipe of the screen.

At the tap of a finger With iGENIE, guests can avail of an array of complimentary entertainment options, whether it be movie, music, radio or even YouTube channels.

They can also enjoy their own media using Bluetooth connection and stream their own content to the in-room entertainment system. Guests will also have a dedicated in-room mailbox for communicating with the hotel management via iGENIE. iGENIE also aids in placing orders from restaurants. Furthermore, it offers internet browsing as well as serves as a newspaper reader. An interactive video wall is also a part of iGENIE that fosters stronger customer engagement.

STAYING CONNECTED ■ iGENIE keeps visitors connected at all times through its fully automated features when staying at any of The Address Hotels + Resorts properties ■ Exclusive bookings to Dubai’s most popular attractions can be made through the new cutting-edge service ■ iGENIE draws on guest-centric technology to provide effortless service including room service, housekeeping, and concierge services, among others.

With iGENIE, guests will also receive real-time updates on the promotions that are available at all of The Address Hotels + Resorts, allowing them to make reservations at restaurants and lounges, from their own room.

Each in-room iPad is registered to an individual room, allowing the operations teams to decipher which room and guest the automated request has come from.

Apart from effortlessly or-

dering room service, other inroom systems that can be accessed through iGENIE at the tap of a finger also include temperature, lighting and television control. The total room automation services such as temperature, lighting and TV management are currently available at The Address Dubai Mall and The Address Dubai Marina, and are being readied for roll-out across other hotels.

Complementing the ‘Smart

Dubai’ initiative announced by His Highness Sheikh Mohammed bin Rashid Al Maktoum, UAE Vice President and Prime Minister and Ruler of Dubai, it also serves as a onestop service for a range of eservices that will add value and enhance the convenience of guests.

Chris Newman, corporate director of operations, Emaar Hospitality Group, says, “We are committed to providing exceptional experiences to our guests, who today are more connected than ever before and use technological advances to add to their convenience. With the addition of this new innovation, we are highlighting our commitment to enhancing guest experience and satisfaction.”

He adds, “iGENIE sets a new standard in the hospitality industry by pushing the frontiers of how advanced information technology solutions are leveraged to benefit guests. We aspire to provide them with first-class service standards that ensure a comfortable and seamless stay. ”

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TECH BYTES

Safe labeling Transact Technologies helps KFC ensure restaurant food safety

F

ood prep, food safety and accurate food labeling will never be the same – thanks to the touch-screen convenience and multi-label capabilities of the AccuDate 9700 and AccuDate PRO Food Rotation Label Terminals.

TransAct Technologies, a global leader in software-driven technology and printing solutions for high-growth markets, has helped the Kentucky Fried

Chicken Franchisee Association (KFC) with AccuDate 9700 Food Safety Solution to enure food safety at its restaurants.

“The AccuDate 9700 food safety terminal replaces manual food labeling systems with an automated, cost-effective and easy-to-use menu-driven solution that helps KFC operators manage their food rotation needs to reduce food waste, improve their food prep efficiency and avoid food safety incidents and health code citations. As the number of high-profile food safety-related incidents grows,

30 FOOD & HOSPITALITY WORLD May 16-31, 2016

As the number of highprofile food safetyrelated incidents grows, top restaurant and hospitality brands are looking for solutions that help protect their customers’ health and their brand’s reputation

top restaurant and hospitality brands are looking for solutions that help protect their customers’ health and their brand’s reputation. AccuDate helps do just that,” says Bart Shuldman, CEO, TransAct Technologies.

TransAct’s AccuDate 9700 allows restaurant operators to print date-coded labels much faster and more accurately than traditional systems and provides the ability to print prep and grab-and-go labels with a wide variety of essential information, including enjoy-by and use-by dates, ingredient lists, calorie

counts and prep dates. The AccuDate 9700 food safety terminal can print on a wide variety of labels, including standard and custom sizes, in freezer grade, dissolvable, removable and permanent adhesive formats. The terminal’s fully customisable user interface allows every KFC location to have the menu items, shelf-life data and label information they need to manage their operations.

The AccuDate 9700 food safety terminal also features a large, 8.4-inch full-colour, touch screen for intuitive navigation.

CONSERVATION

SHOWCASING INDIGENOUS CULTURE One of the first modern lodges of indigenous people in the northern hemisphere, Cree Village Eco Lodge in Canada showcases the culture of the MoCreebec community in an eco-friendly environment

By Sudipta Dev

C

REE VILLAGE Eco Lodge is located far north in Ontario, at the southern point of James Bay. It is a remote location on a small island by the Moose River. The area has population of 3000 people, 90 per cent of whom are the First Nation community of MoCreebec who take care of the lodge.

Those who visit have a first hand experience of a First Nation culture. The lodge is eco friendly, with minimum impact on the environment. “We run our property responsibly in terms of environmental impact. The products are either organically grown eco friendly or made of high levels of recyclable materials," says Todd D Haynes, general manager, Cree Village Eco Lodge.

Effort is being made so that natural vegetation returns to the environment around the hotel.

“We are not maintaining lawns.

We are setting up hydroponic gardens, composting a community garden all to try and keep our carbon footprint to the mini-

mum,” mentions Haynes.

The food served is a part of the culinary legacy of the Cree people. The aboriginal menu comprises of products that also supports other indigenous communities. It includes pure maple syrup, free-range bison, herbs and vegetables, etc. Vegetarian dishes are also offered. The coffee served is organically grown and free-trade. The dining room is a representative of traditional shaapuhtuwaan, which means a "long teepee with doors at each end.”

Moose Cree First Nation Tourism Unit looks after all the tourism activities. The local people want to share their culture with the visitors. “There is a staff house which is like a museum on the island. There is also Cree Culture Interpretive Centre. Local crafts are sold there. Every First Nation community is different in Canada. Visitors get to know about aboriginal community school,” says Paula, a representative of the tourism office.

Activities include fishing trips and boat tours.

We run our property responsibly in terms of environmental impact. The products are either organically grown eco friendly or made of high levels of recyclable materials Todd D Haynes, general manager, Cree Village Eco Lodge

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MOVEMENTS JW Marriott Mumbai Sahar SURJAN SINGH JOLLY has been appointed as director of food and beverage at the JW Marriott Mumbai Sahar. Prior

New Delhi as assistant manager, food and beverage and The Grand, New Delhi as convention sales manager. Gogia is a graduate from Institute of Hotel Management, Catering and Nutrition, Panipat with over 15 years of experience.

The Orchid, Mumbai

The Westin Pune Koregaon Park The Westin Pune Koregaon Park has appointed new general manager, NISHANT AGARWAL. Prior to this, he served as hotel manager at The Westin Mumbai Garden City.

Agarwal's career began at The Imperial, New Delhi; this was Surjan Singh Jolly

to his joining JW Marriott Mumbai Sahar, Jolly worked as the director of F&B at JW Marriott Hotel Bengaluru. He has also worked with the Taj Group of hotels, Sheraton Dubai Creek, Quality Inn Southern, Starwood Hotels and Resorts and Quality Inn Spring fields in Shimla. He possesses experience of over 26 years in the industry.

Hyatt Regency, New Delhi Hyatt Regency, New Delhi recently announced the appointment of SUMIT GOGIA as director of events. Gogia's last assignment was with Hyatt Regency, Gurgaon as the director of events. He started his career in 2000 as food and beverage attendant at the Grand Hyatt Delhi, followed by Imperial,

Sumit Gogia

tions held in Mumbai at the Renaissance Hotel Mumbai and Convention Centre and The Westin Mumbai, Garden City until 2011. Post this, Singh moved to Azerbaijan to join the JW Marriott Absheron Baku as director of restaurants and subsequently the director of event management.

etc. He has also spent over six years in cruises as acting food and beverage manager.

lations along with maximising employee productivity and improving operational efficiencies.

The Westin Mandarin Oriental Gurgaon, New Delhi Hotel Group

Nishant Agarwal

followed by his association with brands including The Oberoi Hotels & Resorts, InterContinental Hotels, and Marriott Hotels. Agarwal's journey with Starwood Hotels & Resorts began in May 2013, as executive assistant manager at The Westin Mumbai Garden City.

He has industry experience of 16 years.

Marriott Hotel Bengaluru KAMAKHYA SINGH has joined JW Marriott Bengaluru as director – food and beverage, moving from The Westin Chennai, Velachery. With over 13 years of experience in the hospitality industry, Singh started his career at JW Marriott, Mumbai; followed by stints in Hong Kong with Gaylord Indian Restaurant, CSRL and the Bayside Brasserie, CSRL. These were followed by posi-

32 FOOD & HOSPITALITY WORLD May 16-31, 2016

Kamakhya Singh

SHUBHAMOY BANERJEE has been appointed as food and beverage manager at The Orchid, Mumbai. Before joining here, he was associated with The Lalit Mumbai & Hilton Worldwide in the same position. Banerjee possesses an experience of over 15 years and has worked with brands such as Park Hyatt in the US, his first assignment; ITC Sheraton; Taj Mahal Palace, Mumbai; Hilton Worldwide

The Westin Gurgaon, New Delhi has announced the appointment of SIDDHARTH SATHE as new hotel manager.

In his new role, Sathe will lead the operational activities and cater to various industrial segments of Delhi NCR and other markets. He will be supervising the growth and implementation of operational plans as well as programmes to ensure optimum guest satisfaction, sales potential, ensuring that the property is seen as being the principle innovator in the market place. With over eight years of work experience in the hospitality industry, his key expertise lies in maintaining guest re-

Siddharth Sathe

Donald Bowman

of revenue management. Bowman joined Mandarin Oriental in 1997 and has held a variety of hotel management positions within the group.

Cliff Atkinson

Mandarin Oriental Hotel Group has announced the appointments of CLIFF ATKINSON as general manager of Mandarin Oriental, Miami and DONALD BOWMAN as general manager of Mandarin Oriental, Las Vegas. Atkinson joins Mandarin Oriental, Miami from the group’s property in Las Vegas where he was general manager since September 2012. A veteran hotelier with 25 years of experience, Atkinson first joined Mandarin Oriental in 1998 as director of revenue management and was later promoted to corporate director

Marco Polo Hotels Marco Polo Hotels has appointed JULIETTE LIM as vice president, human resources. In her new role, Lim will be driving the group’s succession plans to build a talent pipeline across all levels as part of the overall talent management strategy. Lim has over 20 years of experience in talent management, process improvement, brand management and quality assurance. In the last five years, Lim was based in Macau opening Starwood’s flagship, the 4,000-room Sheraton Grand Macau and leading the hotel opening and simulation function as executive director of The St Regis Macau.

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weekend

Scene and heard

With Marcellus Baptista

Style shine

Ajit Balgi and Arzooman Irani at the wine event at Long & Short

Fine with wine AS MANY AS 10 WINES were sipped and savoured as InterContinental Marine Drive and Ace Beveragez redefined the concept of drinking wine at the fun-dining gastrobar called Long & Short. Starting with a glass of crisp Foss Marai Cardinal Treviso Extra Dry DOC, followed by a guided wine tasting by Ace Beveragez’s wine consultant Ajit Balgi, guests present had an opportunity to taste these premium wines: Adet Seward Chablis, Antares Sauvignon Blanc, Carpineto Dogajolo Bianco IGT, Argento Chardonnay, Folonari Pinot Noir IGT, Leopard’s Leap Look Out Cabernet Sauvignon Shiraz Cinsaut, Argento Malbec, Michele Chairlo Barolo DOCG and, finally, the sparkling Drappier Caret d’Or Brut.

The specially crafted menu by the hotel’s executive chef Arzooman Irani completed the good life picture.

FOOD AND BEVERAGE players had a chance to shine at the VIP hospitality arena at the Zavaray Poonawalla evening races to witness the Stylecracker Triple Stakes at the Royal Western Indian Turf Club at the racecourse. This splendid soiree, hosted by Chaiti Narula for Dhimaan Shah, Archana Walwankar and Tia Paranjpe, was a buzz with guests living it up with the choice of drinks, bites and cigars. Aspri Spirits was there with its offer of Skyy vodka cocktails and Nederburg wines.

Also on offer was Kingfisher Ultra beer, Rio sparkling wines and Turning Point sangrias in two variants. Herbal tea infusions and cognac infused cigars added to the flavour of the evening.

Kamal Sidhu at the Stylecracker soiree at the race course

Zorawar and Dildeep Kalra at the launch of Farzi Cafe

Passion plus FOODIES WERE ECSTATIC at the opening of Farzi Café at Kamala Mills compound in Lower Parel. It was time for creative cocktails and fabulous food with hosts Dildeep and Zorawar Kalra. You heard that Farzi Café was born out of a sheer passion for Indian food while aiming to showcase its robustness, thereby bringing it back ‘in-vogue.’

Conceptualised for the modern-day diner, it is said to be a place of many moods and energies that are in a constant whirlwind with one another. Farzi Café re-defines Indian cuisine where culinary art meets the alchemy of modern presentation and cooking techniques like molecular gastronomy. The interior takes inspiration from Rajasthani jali work while combining it with 3D spatial mapping, seamlessly imbibing modern day technology with ancient day architecture. And one of the USPs of the design is its ability to reconfigure the table layout.

High five IT WAS A BOLLYWOOD blast at the celebration of the launch of Capital Social, hosted by Riyaaz Amlani and Cineyug. This one at BKC, the fifth outpost of Social in Mumbai and the 10th in India in a little over two years, signalled the bottomless appetite for ‘the second space’ that mixes business and pleasure, as pioneered by Social. Shah Rukh Khan, the Morani family, Varun Dhawan, Juhi Chawla, Esha Gupta, Sachin Joshi, Shriya Saran, Gautam Gulati and Narayani Shastri among many relished the Double Grilled Naga Chilli Cheese Toast, Gunpowder Calamari, Tikka Tacos, Goan Choriz Pao, China Boxes, Biryani, Sticky Toffee Pudding and Layer Cake Two among other delights. And besides the regular drinks, the Loaded Goti Soda menu and Communist-inspired drinks were a blockbuster hit.

Riyaaz Amlani, Shah Rukh Khan and Kiran Amlani at Capital Social

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weekend

E V E N T S

A GRAND CELEBRATION RN Rathi, managing director, 7 Degrees Brauhaus, CULINARY EXTRAVAGANZA The Fern Residency, Kolkata did a preview of its special Bengali menu with its first ‘Bengali Food Festival’

cutting the cake on the occasion of 7 Degress Brauhas' fourth anniversary, at Gurugram

WINE NOTES Sumedh Singh Mandla (left), CEO, Grover Zampa Vineyards unveiling the new look of its signature wine La Réserve at a recent event held at JW Marriott Mumbai Sahar

HOSPITALITY INNOVATIONS iHOST 2016, themed ‘Emerging Trends and Innovations in the Hospitality Industry’, was recently held at Le Cordon Bleu School of Hospitality, G D Goenka University

WILDLIFE EXPOSED Photographers Chris Packham (left) and Paul Goldstein at 'Wildlife Exposed', organised by Cinnamon Holidays in collaboration with HSBC Premier

SPORTY SPIRIT The Annual St Regis International Polo Cup was recently held on the grounds of St Regis Dubai, Al Habtoor Polo Resort & Club

42 FOOD & HOSPITALITY WORLD May 16-31, 2016

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