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Black or white?


he surprise announcement made by PM of India, Narendra Modi to demonetise `500, `1000 currency notes, in order to tackle corruption, has sent a panic wave across businesses, with the hospitality and tourism industry being no exception. With respect to the hospitality sector, the past president of FHRAI, Kamlesh Barot, clearly stated that the move, though a welcome initiative, did hit the restaurant industry. According to him, it was almost a blackout, especially in the first two days, for the restaurant sector though he felt the situation will settle in the coming weeks. However at the time of going to the press, it was clear that the upcoming weekend would also witness a substantial slump in business. The tourism industry, especially those in the outbound travel space have expressed their views that business will definitely witness a dip, particularly in the high-end leisure travel space, at least initially. Few tour operators have already received requests from clients for cancellations of trips. Tour operators catering to the niche sector of destination weddings, predict that they will face challenges in the coming months.

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NOVEMBER 16-30, 2016

Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: CHENNAI: A K Shukla, The Indian Express (P) 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: BENGALURU: Sreejith Radhakrishnan, The Indian Express (P) Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail:

“Though the industry did face initial challenges which is natural,the hospitality sector feels the demonetisation will surelystreamline the system and benefit the industryat large”

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Though the industry like most others did face initial challenges which is natural, the hospitality sector has welcomed the demonetisation wholeheartedly. The sector feels it will surely streamline the system and benefit the industry at large. Further, according to information received, Rajasthan government, has announced free entry to all monuments in the state for a few days so that it does not inconvenience travellers post the demonetisation. Our cover story this issue, highlights the fact that the evolving preferences of Indian tea and coffee consumers is dictating the trends with leading hotels coming up with exclusive tea and coffee menus to cater to this growing tribe of connoisseurs. The traditional tea industry in India is undergoing an interesting change. Loose leaf tea is more in demand than tea bags and more specifically, diet tea for the health conscious people. So here's a thumbs up to both, the individual’s and the nation's health at large.


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CONTENTS Vol 5 No 5, NOVEMBER 16-30, 2016


Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy


Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia


CEO (Global Fairs & Media Pvt Ltd)


Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker Scheduling & Coordination




The evolving preferences of the newage Indian consumer is driving the demand for unique tea and coffee experiences in upscale hotels,with premium products being sourced from across the world (20-23)


Ashish Anchan Photo Editor


Sandeep Patil


MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar


Dhananjay Makharia





Prateek Sahay Rajan Nair


Sreejith Radhakrishnan


The Chedi Mumbai

Darshana Chauhan




General Manager

JW Marriott, Pune

B R Tipnis Manager Bhadresh Valia


P 41: WEEKEND Scene and heard



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 sees significant increase in domestic bookings Sudipta Dev Mumbai ONE OF THE world's leading online hotel booking and accommodation provider, has seen exponential growth of domestic bookings in the India market in recent times. Remco Van Zanten, director of Partner Services at revealed that in early 2014 more properties being booked on were by international travellers and since then, the ratio of international bookers to domestic bookers has dramatically changed. “We are seeing more domestic bookings than international bookings. Within India domestic bookings has increased significantly over the

last couple of years. Indians are choosing to travel and explore their own backyard and travel and visit all the amazing places this country has to offer. More and more Indians are also opting for weekend breaks, close to home,” stated Van Zanten. The Partner Services Department focuses on servicing’s 815,000 plus accommodation partners around the world. Pointing out that India is an extremely important market with great potential for in APAC, he mentioned, “It is an exciting time for the company to be in India. More than the whopping growth in property count, what is more satisfying for us is the changing complexion of our Indian business.” Van Zanten be-

Remco Van Zanten

lieves that the fact that the company has kept the customer at the center of everything, has been a key driver for its growth and success in the market. “We consistently

worked on optimising our product, building relationships with Indian property owners to ensure good availability, prioritising customer service and user experience,” he remarked. Elaborating on how the company's global positioning benefits both hoteliers and customers in India, Van Zanten stated, “Our customers benefit from unparalleled choice and diversity of accommodation through’s more than one million properties in 220 countries with 35 accommodation categories from apartments, villas, guesthouses, tree-houses, boats and more.” has an award-winning 24/7 customer service in 42 languages. The company enables its partners to capitalise

on the growing internet opportunity, helping them attract guests from all over the world. “We are a highly cost-effective marketing channel with global reach,” he said, reminding that a global expert in digital marketing,’s sophisticated, multilingual digital marketing expertise brings significant international traffic to accommodation partners that they might otherwise have difficulty attracting on their own. “This allows our partners to focus on doing what they do best – running a great property – and leaving the marketing to us. The power of choice lies with the properties. They choose to list, how much and at what price, maintaining total control,” stated Van Zanten.

Hotel industry lauds 5% GST on food; concerns over 18% tax on rooms FHW Staff Mumbai IN THE RECENTLY concluded meet on Good & Services Tax (GST), the government has declared a four tier structure of 5, 12, 18 and 28 per cent of which the service sector will be taxed at 18 per cent. The Hotel and Restaurant Association of Western India (HRAWI) has expressed its concern that tourism could witness a major setback. “It is estimated that the lower GST rate of five per cent will contribute to a decrease in our current account deficit, increase in the GDP, doubling up of both foreign and domestic



travel and also doubling up of tourism induced employment, across each state and nationally,” said Dilip Datwani, president, HRAWI. “India’s tourism competitors in South East Asia (excluding Japan and China) earn among themselves over US$ 150 billion in foreign exchange and attract almost 100 million tourists annually. It is estimated that a GST rating of under 10 per cent will enable India to increase its price competitiveness and target an additional 10 per cent of this market in the short to midterm, and up to 20 per cent in the medium to long term. This implies an increase in our foreign exchange earnings from

tourism from the current US$ 20 billion to approximately US$ 35 billion in three to five years and to approximately US$ 55 billion in five to seven years,” added Datwani. The study also estimates that a GST rate of five per cent will more than double both foreign travel coming to India to 20 million tourists and domestic travel within India to 2.5 billion. “Indian tourism industry is estimated to be the size of around two lakh crores directly and generating an economic multiplier of up to three times the amount. It is driven by over eight million foreign tourists and by over 1.3 billion domestic tourists. A lower GST has the

potential to increase our total economic impact to over 10 lakh crores. This has the potential to increase our total share of GDP to more than 10 per cent against the present 5.5 per cent. The global average GDP contribution from tourism is 14 per cent while in China alone it is at nine per cent,” Datwani further elaborated. “We welcome the five per cent tax slab on food, which is a positive outcome of subsumed taxes for hotels and restaurants. However the 18 per cent levy on services or room revenue in our case, compared to our neighbouring countries which charge a tourism tax between four to seven per cent,

rules out fair competition. Abroad, GST can have least slabs as they have minimum exclusions unlike ours. However, in India, breaking down the GST into tiers for simplifying the rates at which different goods will be taxed is not turning out to be favourable to tourism. A foreign tourist planning a trip across Asia may entirely skip India or spend fewer days in our country on account of these perceived high room rates because we also don’t refund taxes to foreigners like many countries do,” commented Kamlesh Barot, past president, Federation of Hotel and Restaurant Associations of India & HRAWI.

NOVEMBER 16-30, 2016


Mr Chow's to launch Woks meal combos, ready-to serve gravies Mohit Rathod Mumbai IN THE WAKE of rising food delivery segment, and increasing trend of use of app and web-based food solutions among Indians, numerous such businesses have been marking entry into the space. While some offer multiple cuisines, a part of this business space is seen focusing on single cusine. However, one of the early entrants in the market, Mr Chow's, is a delivery-only authentic Chinese food chain operating in Mumbai.

Co-founded by hospitality professionals Rahul Velkar and Sandeep Talaulicar, the food chain launched its operations in April 2007, with its first store in Bandra. Chef Daned Yee (Kenneth), a veteran Chinese chef has curated the menu at Mr Chow’s. Sharing about the business, Velkar said, "Encouraged by a great response in Bandra, we set up our store in Worli, which was launched in June 2007, after which the Colaba store was launched in February 2008. It was started with the intention of serving upscale Chinese food

at the doorstep, to the Mumbai consumer who was used to ordering from upscale Chinese restaurants at astronomical prices." Mr Chow's currently delivers across three points, South Mumbai, Central Mumbai and Western suburbs between Bandra and Andheri. The food chain plans to keep its focus directed on the delivery space. However, it is mulling over the inclusion of at least three more locations in the city within the next 18 months. "We are ready to launch our range of Woks, which is in high demand in

Mumbai, with its meal combos, which will be a complete meal. We are also ready to launch our secret, Mr Chow’s ready-toserve gravies in retort pouches, with a shelf life of 18 months, without any preservatives, which can be added to stir-fried meats, seafood, vegetables or paneer/ tofu of your choice. These will be of great help to the working housewife to create instant Chinese food at home. These packaged gravies will soon be available in grocery stores, super markets and department stores all over

Mumbai, India as well as overseas." Elaborating on market response, Velkar stated, "The response has been brilliant and ever-increasing, as more and more customers notice the quality, quantity and variety served by us. We have a customer database which by far exceeds the databases of any other home delivery chain, whether Chinese, Indian, Italian or any other cuisine. The number of repeat customers is so high that we have great confidence in the potential of our brand."


WICA Chef's Connect 2016 advocates a ‘Swastha Bharat' Mohit Rathod Mumbai THE WESTERN INDIA Culinary Association (WICA) recently organised the fourth edition of its flagship culinary event, Chef’s Connect 2016, at Hotel Sahara Star, Mumbai. Themed "Swastha Bharat – A Chef's Perspective", the oneday event witnessed participation of renowned chefs from across the country, along with aspiring chefs from various institutions. Celebrity Chef Sanjeev Kapoor was the chief guest for the event, alongwith WICA office bearers, Chef Varun Coelho, president; Chef Salil Fadnis, secretary; and Chef Sudhir Pai, treasurer. Addressing the gathering, Chef Kapoor said, "I am pleased to be in the company of the chefs community. Meetings like these are the powerhouses of positive energy. A chef lives a busy life and we do not find the time to focus on the health aspect. In order to find the right balance, we must bring efficiency into our work life, so that we can find time for ourselves and the society. It is essential that we work with standalone restaurants and street vendors consistently and promote a healthy culinary practice. If we want to have a 'Swastha Bharat', it is important that we take the first step, followed by collective contribution of the chefs community." Adding to that, Chef Coelho stressed opon the need to promote a healthy mind and body. The event also witnessed several panel sessions on industry trends. The first session focused on Latin American cuisine, wherein Rashmi Uday Singh, World Gourmand Cookbook



author, shared her experience about the cuisine, through a presentation which highlighted her travel experiences in South America, Latin American ingredients, renowned Latin American restaurants and more. Singh opined that Latin American cuisine will become popular in India, due to its flavours. Whereas, the second session was aimed at informing the chef community about the various food promotion possibilities on social media. The session was led by Eshita Dharia and Pawan Sharia, founders of Chrome India. In line with the event's theme, Dr Eileen Canday, head of dietic and nutrition department, Sir HN Reliance Foundation Hospital, gave an informative presentation on new health concepts. Speaking at the event, Dr Canday said, "So many diets and concepts have flourished these days, modern nutrition and research has become important to understand. A lot of research is happening which helps us in choosing the right meals." She also highlighted the concept of Blue Dot, the diabetes-friendly food symbol, and urged the chefs community to join hands in promoting it in India. The panel discussion on Real Food vs Reel Food witnessed renowned chefs such as Chef Ajay Chopra, Chef Gautam Mehershi, Chef Nilesh Limaye and food stylist Ivan Fernandes sharing insights on the reel and real world of culinary space. This was followed by a live demonstration and knowledge-sharing event on cheese, conducted by Jehangir Lawyer, founder, Fortune Gourmet Specialities and artisan cheese maker Mukund

Naidu. The event focused on the trends in cheese utilisation and information about ingredients and different types of cheese. The last speaker for the day, Ophealia De Roze, a human resource development professional, presented a motivational speech on human resources and success. The event concluded with an awards ceremony, where chefs were recognised across categories such as Student Chef of the Year, Entrepreneur Chef of the Year, Most Innovative Chef of the Year and more. Chef Sudhish Kumar Pandey, consulting chef, Oberoi Flight Services was recognised with the WICA Liftetime Achievement Award. The event was supported by partners including Food Service India, Field Fresh Foods, Morde Foods, Rich’s, Nestle India, Hamvi Sea Food and Uniforms Unlimited, who also exhibited their products at the event.

NOVEMBER 16-30, 2016


T&S Brass introduces eyewash station FHW Staff Mumbai T&S BRASS and Bronze Works, one of the leading manufacturers of faucets, fittings and specialty products and accessories, has introduced a new product in its eyewash stations range, Haws by T&S. T&S offers a range of products across various categories for the foodservice, industrial, commercial plumbing and laboratory markets. Eyewash stations are an important safety measure in the hospitality industry,

where the materials used in laundry and cleaning can pose a danger to the health and safety of employees. Nine per cent of workplace injuries in hotels, restaurants and catering are eye injuries, according to the European Agency for Safety and Health at Work. An eyewash station can mean the difference between sight and blindness in the case of exposure to a chemical or other irritant. Haws by T&S offers a reliable, easy-to-use emergency safety measure for workers. Features of the EW-7360B wall-mounted eye/face wash

station include: ● ABS green plastic eyewash head with built-in 9.4 lpm flow control ● Integral flip top dust cover

● Round stainless steel receptor with chrome-plated brass stay open ball valve ● Universal emergency eyewash sign

“Test This Week” tag to record weekly equipment testing record Founded in 1947, the company introduced the industry’s first pre-rinse unit, followed by key innovations like the foot pedal valve over the next decade. The product portfolio of T&S currently features pre-rinse units, manual faucets, sensor faucets, glass fillers, washdown solutions, appliance connectors, waste valves, laboratory products, bath and shower fittings, emergency equipment, pet grooming products and more.

AccorHotels and LinkedIn partner to boost business networks FHW Staff Mumbai IN A MAJOR partnership, AccorHotels, has joined forces with LinkedIn, the world’s largest professional network on the Internet, to enrich its mobile app with an unprecedented new service for travellers. All AccorHotels guests can use this new feature, Business Check powered by LinkedIn, to create and facilitate business opportunities. By allowing travellers to identify people in their professional network who are based in the city they are in and suggesting relevant profiles to connect with, this new feature enables professionals to stay connected on the move. Romain Roulleau, senior VP for E-commerce & Digital Services at AccorHotels commented, “This partnership between AccorHotels and LinkedIn is a world first in the hospitality industry. It will en-

rich the services we already offer on our mobile app which is used before, during and after the stay, notably by business travellers, who represent 60 per cent of the app’s users. This new feature creates business opportunities, and our app will therefore facilitate and foster seamless, instinctive business travel sharing, thus generating guest engagement and visibility for our hotels.” Joshua Graff, VP marketing solutions, EMEA at LinkedIn said, “There are over 26 million business travellers on LinkedIn and by partnering with one of the world’s leading travel groups, these professionals can now be even more informed, connected and productive while on the go. We all like to get the most out of our business trips abroad and this new feature will make it even easier to connect with clients, prospects, suppliers and col-

By allowing travellers to identify people in their professional network who are based in the city they are in and suggesting relevant profiles to connect with, this new feature enables professionals to stay connected on the move leagues old and new.” With Business Check powered by LinkedIn now available on the AccorHotels app, mobile and tablet users with bookings in an AccorHotels establishment can: ● Connect to their LinkedIn account and share their next business trip destination with

their network in one click. ● Find out which of their LinkedIn contacts reside in the city they are staying in again, see them again or get to know them better and contact them directly using either a personal email or Inmail. ● Develop their network thanks to Business Check pow-

ered by LinkedIn’s suggested list of relevant profiles residing in their travel destination. Business Check powered by LinkedIn has been available on the AccorHotels app since September 2016 in its 18 languages (English, French, German, Portuguese, Italian, Spanish, Dutch, Chinese, Japanese, Polish, Brazilian Portuguese, Russian, Indonesian, Korean, Arabic, Turkish, Thai, and Swedish). This new service rounds out AccorHotels’ feature-rich app which is designed to assist travellers before, during and after the hotel stay and is currently downloaded five times a minute. To accompany the launch of BusinessCheck powered by Linkedin, AccorHotels is enriching its LinkedIn content strategy to target international and national travellers in France, the United Kingdom, Germany, Italy, Belgium, Australia and Brazil.

NOVEMBER 16-30, 2016



East India's first JW Marriott in Kolkata Joy Roy Choudhury Kolkata MARRIOTT International has launched its flagship brand JW Marriott in Kolkata. Kolkata CM Mamata Banerjee was the chief guest at the inauguration ceremony. The first hotel of the group in Kolkata and Eastern India, and the eighth JW Marriott in the country, the property towers over JBS Haldane Avenue, near Science City and is minutes drive from the city's central business district. Speaking on the occasion, Banerjee said, “We are happy that Marriott has set up its first property in the East and that too in Kolkata. This is indeed a special gift for Diwali for the people of the state." She expressed that Marriott's entry into Kolkata would put the state on the global tourism map. She added, "With the Fifa U-17 Football World Cup slated to be played in India next October and Kolkata being cho-

sen as one of the venues, the time of the launch could not have been better." Built by city-based real estate firm Mani Group, along with Sattva Group of Bengaluru, the new hotel comprises of 281 rooms and the largest pillarless ballroom (14,000 sq ft) in the city. Sanjay Jhunjhunwala, CEO, Mani Group, said, "The partners have invested to the tune of INR 1,200 crore on this property, which would also have a bouquet of 50 service residences under the name, Vivara." In a first for the city, the hotel features a unique bridal room, offering brides an exclusive, private space for pre-wedding preparations. In addition to around 38,000 sq ft of indoor and outdoor banqueting space, the hotel offers five studios for meetings. The hotel is also home to India's largest in-built video wall comprising 64 LED panels. F&B options at the hotel include six venues – JW Kitchen, Vintage Asia, JW Lounge, Gold,

The Roof Top Lounge, and Tuscan Grill. The hotel also features the brand's signature Spa by JW. Rajeev Menon, chief operating officer, Asia Pacific (excluding Greater China), Marriott International commented, "We believe India is a decades long growth story. We are very much optimistic about our growth prospects in India witnessing double digit growth with 70 per cent occupancy levels. Besides occupancy, MICE, corporate

meetings and weddings are fueling our growth in the country. The exponential growth of the middle class, their increased spending power, increased domestic travel, emergence of low cost carriers and FDI flow are some of the factors that have bolstered the hotel industry.” Commenting on the Indian hospitality scenario, Neeraj Govil, market vice president, South Asia, Marriott International, stated, "We have 14 brands in India catering to the

varied needs of various categories of travellers. India is the most important market for the group outside China." In India, Marriott manages 79 hotels across these 14 different brands, including the ones owned by Starwood, with over 18,000 rooms, which is expected to go up to 85 by the end of this year. The group will soon open Marriott Resort & Spa at Jaisalmer, Rajasthan, followed by projects in Indore, Belgaum and Goa. "Marriott is likely to have over 160 hotels in the country in the next three to five years, making the company the largest hotel operator in India," added Govil. Meanwhile, Mani Group is setting up another 138-keys hotel on a 1.3 acres plot of land in Siliguri's Hill Cart Road, which will be branded as Courtyard by Marriott. Jhunjhunwala said, "The construction of the property is already underway and we should be able to launch it around this time next year."

World-class chefs at ‘Taste the World’in Abu Dhabi FHW Staff Mumbai ETIHAD AIRWAYS, the global airline partner of 15 Taste Festivals across the world, is bringing world-class chefs to ‘Taste of Abu Dhabi’ to compete in the final ‘Taste the World’ competition, this November. The 10 renowned chefs taking part in the event will compete to reveal who amongst them epitomises Etihad Airways’ food philosophy, which aims to provide remarkable culinary experiences throughout the entire guest journey, on the ground and in the air, using innovative cooking techniques and the creative use of ingredients. Finalists were selected at local Taste Festivals held during 2016, and include Pascal Aussi-



gnac (Club Gascon, London), Andre Gerrits (Amsterdammertje, Amsterdam), Michael Hunter (Antler Restaurant, Toronto), Andrea Provenzani (Il Liberty, Milan), Vitaly Tikhonov (G.Graf, Moscow), Siu Hin Chi (Duddell’s, Hong Kong), Scott Bridger (Bib & Tucker and May Street Larder, Perth), Sylvestre Wahid (Restaurant Sylvestre, Paris), Francesco Apreda (Imàgo, Rome) and Nelly Robertson (Nel, Sydney). Each dish will be judged by an independent panel including an Etihad Airways inflight chef, a Taste Festivals representative, and a renowned food influencer. During Taste of Abu Dhabi, visitors to the Etihad Chefs’ Theatre will be able to watch some of the finest global culinary talent create dishes that bring to life the

airline’s culinary vision. Patrick Pierce, Etihad Airways vice president - sponsorship, said, “We are proud to welcome these gifted chefs to our home during

Taste of Abu Dhabi. All of them have demonstrated innovative cooking techniques to create truly remarkable dishes. Watching them compete against each

other in the final of ‘Taste the World’ will be an exciting occasion for the chefs and our attending guests.” Justin Clarke, director of Taste Festivals, said, “It has been an incredible year hosting Etihad Airways at 15 Taste Festivals around the world. Hosting the ‘Taste the World’ finals at Taste of Abu Dhabi will be an exciting culmination for our inspirational chefs. Etihad Airways’ commitment to being the leading culinary airline is a great fit with Taste Festivals and we look forward to communicating their service offering and to inspiring future innovation across the culinary world.” Etihad Airways currently has 235 inflight chefs and 495 F&B managers in service.

NOVEMBER 16-30, 2016


HFTP’s 2016–2017 Global Executive Committee, BoD begin term

FHW Staff Mumbai THE 2016-2017 GLOBAL Executive Committee and board of directors for Hospitality Financial and Technology Professionals (HFTP) have officially begun their term. The association leaders represent a variety of segments within the hospitality industry, including clubs, consulting, hotels, finance, technology and more. The HFTP Global Executive Committee and board of directors volunteer their time and professional expertise to help guide and progress the association to the forefront of the industry as it carries out its strategic plan. Under the vision of its

NOVEMBER 16-30, 2016

board of directors, HFTP is able to expand its global reach and address the needs of the hospitality industry at large. In the coming year, the global nonprofit organisation will further expand its educational opportunities via the premier HITEC Amsterdam and HITEC Dubai events. The association will continue to promote its new informationbased website portfolio: HITEC Bytes, HFTP Club Bytes, HFTP Finance Bytes and HFTP News. “I came from outside the industry, and it wasn’t until I got involved with HFTP that I really saw the human component of hospitality. Through HFTP’s global conferences, I learned

that it is the people inside of hospitality that make hospitality. I am humbled and proud to serve as the 2016-2017 HFTP Global President, and look forward to another successful year for our association,” said Lyle Worthington, president, HFTP Global . “HFTP’s Global Board is truly one-of-a-kind. Our association leaders have an excellent reputation for supporting projects and coalitions that affect positive developments in our industry. Thank you to everyone who has volunteered their time and energy to help HFTP remain a leading global educator for hospitality professionals worldwide,” said Frank Wolfe, CEO, HFTP.

GHM debuts Chedi in India with The Chedi Mumbai FHW Staff Mumbai GENERAL HOTEL Management (GHM) has joined hands with real estate company Rajesh LifeSpaces to debut The Chedi brand in India, in Mumbai. The signing of the management agreement follows on the heels of the strategic partnership for deepening Singapore-India relations. Hans R Jenni, director and president of GHM, expressed his optimism for the project. He said, “We have always wanted to plant a GHM flag in India and being able to establish The Chedi brand in the thriving city of Mumbai is an honour as well as a challenging opportunity my team and I are eager to face.” The Chedi Mumbai is situated in proximity to the Powai region, an area where infrastructure developments, connectivity and social groundwork have laid the foundation for the growth of a diverse expatriate community. The development is expected to be an emerging hub for work and leisure outside of South Mumbai and will house a new convention and exhibition centre, an art auditorium, cultural plaza, residences and offices. The Chedi Mumbai is also close to both the domestic and international airports, and is supported by a comprehensive network of highways and roads. Rajesh Patel, managing director, Rajesh LifeSpaces, said, “Our collaboration with GHM is a union of

resources that will maximise the potential for this hotel. The GHM team is not only providing hotel management expertise. Their concept for The Chedi Mumbai is one that will metamorphosise the current landscape and create a new buzz for lifestyle and quality dining in general.” The announcement of The Chedi Mumbai marks the third development project by GHM this year. The hotel management company responsible for conceptualising and creating exclusive resorts, including The Nam Hai Hoi An, The Chedi Muscat in Oman and The Chedi Andermatt in Switzerland, had previously shared its plans on The Chedi Luštica Bay in Montenegro as well as a new venture into the mid-market segment with Tin Hotels. The Chedi Mumbai offers 316 guestrooms, five restaurants, meeting facilities, and spa and wellness facility. Jenni added, “The food and beverage offerings will set The Chedi Mumbai apart from the rest of the competition as it is the demand for quality gastronomy will drive locals, expatriates and travellers to this new culinary utopia.”




Fratelli Vineyards launches unique wine blends FHW Staff Mumbai PIERO MASI, creator and chief viticulturist at Fratelli Vineyards and Steven Spurrier came together to create iconic blends of wines labeled ‘M/S- Masters Selection’. They conceptualised this idea together, right here in India, at the Fratelli estate owned vineyards in Akluj, Maharashtra. Knowing and believing in the quality of the wines produced at Fratelli, Spurrier, with his immense passion for wines, and Masi with his expertise in wine making, thought it would be an interesting project to work together and develop some blends never been produced in the country. M/S- Masters Selection White is a blend of 80 per cent Chardonnay and 20 per cent Sauvignon Blanc bringing light florality and white summer fruits on the nose, while M/S- Masters Selection Red is 60 per cent Sangiovese, 20 per cent Cabernet Franc and 20 per cent Shiraz offering red fruits on the nose, a very good impression of vineyard fruits on the palate with natural ripeness and tannins blended in. “MS- Masters Selection by Fratelli Vineyards is fresh and has an easy approach. The wine is very straight forward and sincere with clean aromas and flavours on the palate which is highly elegant and balanced. After finishing the first glass, the satisfaction that you get will surely make you want to



The concept from grapes to glass is the most important thing in wine for the vineyards have another,” said Masi on the launch of this collection. Speaking on the occasion, Spurrier said, “The concept from grapes to glass is the most important thing in wine for the vineyards, which we have showcased with the launch of M/S- Masters Selection by Fratelli Vineyards. We are looking forward to a long lasting association and are currently working on the 2016 vintage, offering the identical concept with a whole new experience.” The launch of M/S- Masters Selection was attended by Srinivas Srirangam (GM, Novotel Imagica Adlabs), Betty Remedios (director of marketing at Grand Hyatt Goa), Zeba Kohli, Priya Kataria Puri, Vikram Raizada (CEO, Amazon India), Raaj Sanghvi, Naina Bachchan, Prameet Kotak, Aditya Hitkari, Divya Palat, Gautam Chand ad Kundanmal (director, Ocean Crest Marine), Jehangir Panthaki, Tanya Swetta and more.

Chef Harpal Singh Sokhi to launch 5 restaurants FHW Staff Mumbai INDIAN CELEBRITY chef Harpal Singh Sokhi has announced the launch of five new restaurants pan-India, under the aegis of Yellow Tie Hospitality Management, an Indiabased F&B franchise management company. Each of these QSRs will feature unique lineups across various segments like fine-dining, casual dining and bar, and family restaurants. The franchise management company will invest up to US$ 15-20 million for all brands launched by Chef Sokhi. Commenting on the announcement, Chef Sokhi said, “With the launch of my new restaurants, I aim to give customers across India a unique dining experience, which they will savour for a long time.” Karan Tanna, founder and CEO, Yellow Tie Hospitality, commented, “We had already roped in Chef Harpal Singh Sokhi as the brand ambassador for the Indian launch of American heritage brand, Genuine Broaster Chicken, which has gained substantial growth and success across India. Apart from representing the brand, he has also curated its menu. So, naturally, we felt that we should represent his latest restaurants, and assist him in making each of these brands a huge success in both, India and international market. We are confident that these QSR chains will gain massive success in no time.” Apart from managing these restaurants, Yellow Tie Hospi-

Chef Harpal Singh Sokhi

tality will invest US$ 15-20 million on all projects by Chef Harpal Singh in the pipeline. Following are the restaurants that will be launched by the unconventional chef: Twist of Tadka, a family restaurant offering North Indian/Punjabi cuisine, is currently operational in Bengaluru and Amritsar. The concept will be re-launched next year in January, and will focus on the growth of this restaurant in Tier II and III cities. Additionally, with the support of Yellow Tie Hospitality, Chef Sokhi is planning to target over 25 stores in India and overseas by 2019. With the BB Jaan restaurant, Chef Sokhi will offer authentic Hyderabadi Nizami cuisine. The sit down fine-dining restaurant will be launched in shopping malls, and five and seven star hotels. Along with

Yellow Tie Hospitality, Chef Sokhi plans to target 10 QSR chains by 2019, and is looking to expand its reach equally in both, India and overseas in South East and Asian markets. Dhadoom restaurant will feature Canadian Poutine as the core product. The restaurant brand will be expanded through both kiosks and shops, and is expected to be expanded across 100 outlets by 2019. Haathapie will be a Punjabi ‘fast-casual’ dining bar with a unique alcohol selling concept. Its first outlet is expected to be launched in June 2017 across 4,000-6,000 sq ft space. Chef Sokhi is looking to expand this restaurant by up to 50 outlets by 2019 in India and internationally. Whereas Chika Chika will feature “Desi” Chinese fusion concept and is expected to be launched across 75 outlets pan-India by 2019.

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Yatra inks MoU with Uttarakhand to promote homestays FHW Staff Mumbai ONLINE TRAVEL company has signed an MoU with the Government of Uttarakhand to promote homestays in the state as well as highlight the state’s tourist attractions. Having an inventory of over 3,000 homestays across 130 cities across India, believes this to be a fast growing sector in the travel business catering to two large and growing customer segments. Under the MoU, Yatra will promote all the state tourism approved homestays, wherein guests can rent a room in the home of a local family or the entire house. Enhancing the segment further, Yatra and

Uttarakhand Tourism together will organise an orientation session for homestays where the villagers will be trained in guiding, cooking, hospitality and the cultural and natural heritage of the state. This partnership will give the tourists a chance to experience the hospitality of various families throughout Uttarakhand.

Speaking on the partnership, Sharat Dhall, COO (B2C), said, “We are delighted about this strategic alliance with the Government of Uttarakhand to boost the state’s tourism. With the peak season rolling in, we see this an opportunity to promote the rapidly growing homestays segment in sync with the needs of travellers. Yatra is also seek-

ing more such partnerships with other state governments to promote local tourism and offer a taste of Indian hospitality and a very unique traveller experience.” As a part of this partnership, Yatra will list over 500 homestay properties on its website and encourage the growth of homestays in Uttarakhand.

Costa neoClassica to embark on Mumbai-Maldives route in Dec FHW Staff Mumbai EUROPEAN CRUISE company Costa Cruises is launching the Costa neoClassica in India, which will be homeporting in Mumbai from December 2016. Costa neoClassica will perform a series of weekly sailings from December 16, 2016 to March 18, 2017. On this seven-night itinerary, travellers can cruise from Mumbai to Maldives over seven nights, or begin the cruise in Maldives and cruise from Male to Mumbai, also seven nights. The ship will sail along India’s South-Western coast, with stops at Kochi and Mangalore on the way to Maldives, and will sail via Colombo and Goa on the way to Mumbai. Since Costa announced the launch of the Mumbai-Maldives, it has seen a surge of bookings for December, especially for the Christmas and New Year’s Eve sailings. There has also been interest from corporates who are looking to

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book large groups in the first quarter of 2017. Costa has also seen early interest from companies with themes or wedding parties who are looking to charter the entire ship for this itinerary. However, due to lack of availability, this is likely to be a possibility only during the next season or for Costa’s other destinations. There is also a lot of interest in this sailing from Costa’s European clientele who see the Mumbai-Maldives sailing as a nice gateway into or out of India. Nalini Gupta, managing director, Lotus Destinations (GSA of Costa Cruises India), said, “The cruises will have an international flavour in terms of the mix of people on the ship, which will be a nice way for travellers to experience the world.” Costa neoClassica will be the first large cruise ship that cruises between Mumbai and the Maldives. This cruise ship has a total of 654 cabins (with a capacity for 1,700 passengers), including ocean view cabins and

suites with private balconies. Fully-equipped with a casino, theatre, disco, ballroom, grand bar, it aims to provide plenty in entertainment. The wellness centre is spread across 1,300 sq m with a gym, treatment rooms, sauna and steam room. It also has an outdoor jogging track, four jacuzzis and two swimming pools.

The cruise ship has a dutyfree shopping centre, and also offers a selection of books in the library. The food and wine on offer is based on Italian regional menus with a choice of dishes representing different regions of Italy. In addition to this range, guests can also take advantage of vegetarian and vegan dishes. On board

Costa neoClassica, guests will also have the chance to taste the real original Neapolitan pizza at Pizzeria Pummid’oro. In addition, cruisers will be able to enjoy a variety of Indian cuisine and the restaurants on board are fully equipped to cater to special diet requirements of Indians, which includes Jain food.




The Chedi Mumbai GENERAL HOTEL MANAGEMENT (GHM) has joined hands with Rajesh LifeSpaces to debut The Chedi brand in India, through The Chedi Mumbai. The property is situated in close proximity to the Powai region, which is also not far from Bandra Kurla Complex. The development is expected to be an emerging hub for work and leisure outside of South Mumbai. It will also house a new convention and exhibition centre, an art auditorium, cultural plaza, residences and offices. The announcement of The Chedi Mumbai marks the third development project by GHM this year as it launches into a path of expansion. The hotel management company had previously shared its plans on The Chedi Luštica Bay in Montenegro as well as a new venture into the mid-market segment with Tin Hotels. The Chedi Mumbai offers 316 guestrooms, five restaurants, meeting facilities, and a spa and wellness facility.

Ayana Fort Kochi

Anise COURTYARD BY MARRIOTT Agra is launching a new fine dining restaurant Anise. Anise is a specialty restaurant, offering a selection of Awadhi and Northwest frontier dishes – Kebabs, curries, Biryanis and more. Apart from the regular menu, Table d'Hôte menu which offers a multi-course meal with select choices will also be available for those wanting to savour signature dishes by executive chef Vivek Kalia, head of the Anise culinary team. The open air dining facility is located on the ground floor of the hotel.

AYANA HOSPITALITY, a joint venture between the ICS Group (India) and Mantis Group (South Africa), is set to launch Ayana Fort Kochi this month. Located in the heart of Fort Kochi, Ayana is a luxury boutique hotel, which features the local architecture, culture and cuisine of the island. The property offers various activities; for instance, guests can participate in the rooftop yoga class. This converted hotel was once the court house during the Portuguese occupation and is said to be almost 200 years old. All 16 rooms feature authentic Indian Athangudi tile floors, combined with classic art deco interiors. One can indulge in “The Old Court”, which offers a menu based on organic vegetables and local produce. The Tea Lounge in the court house offers craft teas, specialty coffees and a selection of freshly-baked goods. Whereas, Le Souk, the open air terrace café offers Mediterranean cuisine.

The Riu Sri Lanka RIU HOTELS & RESORTS has recently marked its first inauguration on the Asian continent with a five-star hotel in Sri Lanka. The Riu Sri Lanka offers a 24-hour all inclusive service and is located overlooking the beach and set against a unique backdrop. The hotel has three large pools and a children's pool, sunbathing terraces, jacuzzi, gym and the Renova Spa wellness centre which includes a hairdresser and massage service. F&B outlets at the property include Kaori, La Forchetta, Saute restaurant, Riti Panna, Ceylon, Nuwara, The Purple Lounge, After Hours, and Flamingos. The hotel facilities also include the Pacha nightclub. With the inauguration of this hotel, the first stone will be laid in the company's project to expand throughout the Asian continent which includes the construction of up to three more hotels set to open between 2018 and 2019. The first will be in the Maldives, where two hotels will be inaugurated, offering a combined total of 422 rooms, including suites constructed over the water. In addition, the chain plans to open its first hotel in the UAE in Dubai in 2019. The hotel will be located on the Deira Islands and will be unique to the area. With 750 rooms, it will be the largest ever constructed and the first to offer a 24-hour all inclusive service.



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Niana NIANA has launched its luxury Fine Fragrance Home Collection. The fragrances have been created in collaboration with fragrance and flavour company Givaudan. In addition to soy candles and reed diffusers, this collection includes the introduction of two new products, room sprays and scented sachets adding to Niana’s present signature line. All Niana products including the new collection are handcrafted. The two wick soy candles are poured by hand at the studio, the diffusers are blended and mixed at regular intervals and the sachets are also scented and filled by Niana’s trained team. Priced from `1100 to `3000, the Fine Fragrance Home Collection is available online and in select leading stores.

Cremica CREMICA has launched two new chutneys – Cremica Pudina Chataka and Cremica Imli Sonth Chataka. These chutneys come in easy-to-use bottles. The price starts at `93 per bottle.

Franke Prayag PRAYAG recently unveiled the Vignette Collection – a new collection of faucets and bath accessories in a choice of metallic tones and finishes which also include Matt Pure Gold and Gloss Steel. The finish and colour tone of this luxury collection is obtained from PVD technology, that gives longer application life than conventional chrome finish. They are offered at one year gaurantee.

FRANKE has launched new innovative and user friendly built-in ovens, designed to deliver professional performance in domestic kitchens. Some of the new features are low energy consumption, cool touch door, LCD electronics, wellness menu, DCT technology, reactive wire heating elements and new heating elements.

Sharp SHARP has introduced its indoor air purifier range, Sharp Plasmacluster Air Purifiers, which is studded with innovative technology that reduces the level of indoor air pollution with instantly terminating the airborne viruses, bacteria as well as foul odour of toilets, sweat, garbage, or burning smell. Sharp Plasmacluster Air Purifiers generate negative and positive ions which are created in natural environments like a forest. The purifier kills harmful substances like pollen dust, allergens, virus, mould, gases and foul smell. It is priced at `22,000 to `30,000.

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Square Foot SQUARE FOOT has announced the launch of its new designer range of flooring – Chevron and Herringbone. This premium range in laminate and real wood is now readily available at affordable prices at all Square Foot stores across India. The Chevron collection is a floor inspired by the classic parquets of traditional European design, starting at `600. The Herrignbone collection is a set of rectangular blocks, named for its fancied resemblance to the skeleton of a fish, starting at `475 to `550 per sq ft.




Celebrating the flavours of India With over four decades of experience, Chef Davinder Kumar, president, India Culinary Forum, has witnessed a complete transformation of the culinary industry in India. From innovative trends to twisting classic recipes, he elucidates about his journey so far By Saloni Bhatia


ROM A HUMBLE start with the Oberoi group in 1972 to leading an entire food division at Le Meridien for over 30 years, Chef Davinder Kumar, president, India Culinary Forum, has had a fulfilling career. His travels across the globe have enabled him to understand the intricacies of various cuisines and how to infuse it in his recipes. As the sole Indian representative at the International Cooking Festival held in Tokyo, Japan, in 1983, he was awarded a medal for his presentation of Indian cuisine. In 1985, he joined Hotel Le Meridien, New Delhi, as executive chef and is currently working as the hotel’s vice president (F&B production) and executive chef. Remembering the earlier days, he says, “When I started, the profession was not widely popular. Today chefs play a vital role in the hotel industry. They are not just cooks but play the role of financial controllers, trainers, supply managers, recruiters among others. The wide knowledge through internet, TV shows and travel among people has given this profession the much deserved recognition in the industry.” When asked about how he has excelled in multiple roles during his long career, he shares, “One has to constantly innovate to bring something new to the table. Nobody comes back to enjoy the same dish over and over again. Innovation is the trick to retain the customer.” But at the same time he feels that it is best to stay rooted to the culture and experiment with Indian dishes.

Shift to local With more than 40 years of experience, the chef has seen a radical transformation in the culinary industry. He says, “There has been a drastic change in cuisines as the fo-



cus has shifted to local produce. The availability of products has become convenient as you can easily source all the English vegetables from a nearby vendor which was not the case three decades ago. At Le Meridien, we have given more importance to the local produce than using refrigerated products. By using produce which is regional, we also maintain the quality of the dish.” As major cafes and restaurants are opting for Western cuisines, Chef Kumar prefers to stick to regional recipes. He remarks, “We don’t need foreign ingredients to enrich our cuisine as we are the land of spices. I am against the use of French herbs in our Indian dishes. Our food should not deviate to that extent that it loses its niche. We have surely evolved to attain international standards but it is still the Indian spices that stand out in a dish.” Availability of technology and raw materials has made a big impact on the cuisines and how we consume them. Today, as people look forward to new ideas, chefs are challenged to be more creative - be it in taste, uniqueness or presentation. People are more aware about ingredients and even indulge in conversation with chefs through the open kitchens. Therefore, the job is very challenging, mentions Chef Kumar. Talking about the upcoming trends on the dining front, he says, “Soon the convenient foods will be competing with fine dining experiences. But as far as restaurants are concerned, the kitchens will be more interactive with live cooking sessions and the chef directly engaging with his customers.” Chef Kumar has authored two books, Kebab-Chutney and Bread and Kebab-365. He informs that he is working on his third book which will also feature Indian dishes with a twist.

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INDIA CULINARY FORUM'S CHEFAWARDS 2016 The 13th Annual Chef Awards was organised byThe India Culinary Forum at the Ashok Hotel in New Delhi recently.These awards recognised and honoured culinary excellence.Chef Kumar mentions,“The main agenda has been to offer a platform where chefs can exhibit their talent,demonstrate their skills and share their knowledge.The idea was to promote the culinary profession and build its image amongst people.We have been able to cross those barriers and create an industry of talented chefs.The function featured events and competitions that encouraged chefs to showcase their talent.” The chief guest was VK Duggal,former director general tourism,Government of India and international tourism advisor.The culinary extravaganza kicked-off with the fourday long trade test where participating chefs competed in 11 culinary categories and showcased a series of live culinary skills.Chairperson of the jury was Chef Alan Payen, WCWB Ambassador from Mauritius. Chef Kumar says,“Every year we aim to patronise authentic food culture and motivate chefs to be innovative and creative.I am sure it was a valuable experience for the entire chef community to maximise their potential and growth in the sector.”

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WINE ATTHE CLARIDGES Catering to wine lovers in the capital city, The Claridges, New Delhi, is set to introduce a new range of organic wines. Judith Sciarone, resident sommelier, The Claridges, New Delhi, talks about the Indian wine industry, the new trends and the challenges restricting the market By Saloni Bhatia


ine as a product is finally starting to develop its consumer base in India with more people willing to experiment with the drink. While India as a market has huge potential to grow, the real question is whether the supply meets the demand. The Claridges has been offering fine dining options through its five restaurants and will continue to enhance consumer experience with the introduction of new organic wines this month. Speaking about the organic range, Judith Sciarone, resident sommelier, The Claridges, New Delhi, says, “The new set of organic wines has been sourced from some families in Europe. This is not the first time that organic wines will be brought to the country since upscale hotel chains are already serving them. However, our wines will be at lower price points while retaining the good quality.” Sciarone moved to India in 2014 to pursue her love for yoga and discover a completely different culture. After exploring the country as a tourist, she resumed her work in the industry by leading the wine division at The Claridges. Speaking about her experience in the India market, she says, “The alcohol market in India is a bit complicated as there is no direction to where the industry is headed. The sudden changes in the rules and regulations restrict us to make decisions or be flexible



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in our work. Thankfully, The Claridges as a brand focuses on product quality and overcomes all these hurdles to maintain it.” Adding to her comments on the New Delhi market, she informs, “The major factors that hinder growth in the Delhi market are delays in custom approvals and licencing. Around 40 per cent of liquor bars are awaiting their licences, despite filing their paperwork on time. Delay to get the imported wines through customs also degrades their quality by the time they reach Delhi.”

Potential in the market The F&B curiosity among consumers is growing. Thanks to the television shows and internet, people are more aware about the ingredients that go into a dish. At the same time, the beverage segment has also slowly matured. As the consumer base for wine drinkers increases, the supply should match the demand. But, there is huge dichotomy in what the people want and what the government is giving them, adds Sciarone. When asked about what is the differentiator, she says, “The star is always the product and service. Where there is good food matched with enjoyable wine, the customer always comes back. One should keep these aspects in mind while serving a customer.”

Understanding the consumer Talking about the increasing number of wine drinkers, Sciarone, opines, “One doesn't need to know the technicality of wine to enjoy it. While some people are curious to try new things, they hesitate to ask the details of the product and end up buying the cheapest or costliest bottle of wine. Wine drinking is still considered a foreign concept and wine- a luxury product. India is a growing market, but it still hasn't matured to the stage where peo-

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If the taxes were lowered and there aren't too many restrictions on importing, the market could grow at a faster pace. If we could bring in more variety of wine at a competitive price, we could attract many more customers ple show keen interest to know the product.” Commenting on recent trends, she remarks, “It is way too early to talk about trends as the market is too young for wine drinkers. While the market is potentially big, the supply is low. If the taxes were lowered and there aren't too many restrictions on importing, the market could grow at a faster pace. If we could bring in more variety of wine at a competitive price, we could attract many more customers to the wine culture.”

The latest addition of organic wines will offer a variety in taste and originality. Apart from these wines, The Claridges offers a range of wines from Australia, South Africa, France, Napa, Italy, Spain, America and India. The wines are divided at the restaurants according to customer's choices and preferences. As some of the wines are not available due to constraints, Sciarone makes the best efforts to put an interesting choice on the menu for guests.



cover )

CRAFTING THE CUPPA FOR CONNOISSEURS The evolving preferences of the new age Indian consumer is driving the demand for unique tea and coffee experiences in upscale hotels, with premium products being sourced from across the world BY SUDIPTA DEV



NOVEMBER 16-30, 2016




he craft of brewing the perfect cuppa is being raised to another level in the hospitality sector, according to the demands and preferences of the new age Indian cognoscenti. The ubiquitous chai has given way to unusual tea blends and organic options, while the coffee is being reinvented through handcrafted global offerings. The evolving preferences of the Indian consumer is dictating the trends with leading hotels coming up with exclusive tea and coffee menus to cater to the growing tribe of connoisseurs. For them, it is not just an option but a business imperative. Whether it is a business meeting or a catching up time with old friends, the whole tea–coffee experience is becoming a lifestyle choice for Indian consumers. At Fairmont Jaipur, Anjum, the tea lounge and day bar is a not just a draw for tea/coffee connoisseurs with a penchant for the unique, but also those who want to enjoy exclusively crafted 'masala chai' and the quintessential 'adrak wali chai'. “Anjum also hosts tea tasting sessions with Fairmont tea sommeliers assisting guests in their extensive choice of finest quality teas from India and the world. For coffee lovers, the menu also includes a vast range of specialty world coffees including exquisite single origin coffees,” says Srijan Vadhera, general manager, Fairmont Jaipur.

Changing guest preferences There has been a marked change in guest preferences in recent years. Chef Surjan Singh Jolly, director of F&B, JW Marriott Mumbai Sahar, remarks that guests are moving towards the local and

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single estate tea and coffee for which India is popularly known. “Single estate tea is making its presence felt , and people are trying green tea and its variants in new changing trends. There is also a new trend like tea being used in cooking and desserts,” he says, adding that for coffee there is a growing demand for single origin coffees like Kenya A Masai, Clifton Mount Estate, Raw Bean Mexican Terruno Nayarita Reserva, Roast & Post Celebes Kalossi Toraja, Coffee Bean Shop Monsoon Malabar, Fortnum & Mason Panama Esmeralda. Chef Mandar Madav, executive chef, Conrad Pune affirms that green tea is now the most consumed tea after the Indian style readymade tea. Also, preference for ‘skimmies’ or cappuccinos and lattes made out of skimmed milk are much sought-after. “Our cold coffees as well are popular for their variety in flavours, along with the flowering teas. Therefore, guests are more receptive to a new and unique experience, inspired with knowledge of the origins of the tea and coffee at Conrad Pune,” he remarks. An interesting new trend, observed by Parvez Sheikh, F&B manager, Hotel Marine Plaza, Mumbai is that loose leaf tea is in demand than a tea bag and more specifically, the diet tea for the health conscious people. Designer coffee, decaffeinated coffee and flavoured coffee are also popular. “Majority of people prefer 100 per cent Arabica coffee from breakfast to meetings and sit downs. We have coffees from different countries like Ethiopia, Jamaica and Turkey, and of course our own south Indian coffee. To make this special experience we have our coffee barista who offers a knowledgeable experience while making coffees as per the taste of guests, for instance cappuccino, espresso, ristretto, mocha, ice shot,



cover ) what makes it the signature brew of Hyderabad. Pointing out that in south India, Irani chai is gaining popularity even in five-star hotels, Malhotra adds, “The idea of sitting in plush surroundings and yet having the local flavours of the city is a big trend. Coffees and new innovative flavours are also trending big time. 'Meter Coffee' or south Indian filtered coffee adds a lot of drama to this whole experience of enjoying coffee the old traditional style.” The hotel also has coffee machines like Nespresso and brands like Bonhomia coffee capsules.

"Fairmont tea sommeliers assist guests in their extensive choice of finest quality teas" Srijan Vadhera General manager, Fairmont Jaipur

latte, breve, Cubano and designer coffees,” mentions Sheikh.

Crafted for connoisseurs

"There is also a new trend like tea being used in cooking and desserts" Chef Surjan Singh Jolly Director of F&B, JW Marriott Mumbai Sahar

"Guests are more receptive to a new and unique experience" Chef Mandar Madav Executive chef, Conrad Pune



Premiumisation of coffee

Anjum Tea Setup, Fairmont Jaipur

At JW Marriott Mumbai Sahar sourcing has changed from regular tea coffee selection to unique blends and house blends made for the property. “It also gives tea and coffee growers a chance to showcase their skill to blend tea and coffee for brands like JW Marriott Mumbai Sahar,” says Chef Jolly. The property has an association with Lavazza and Illy for procurement of the coffee beans, and is also working closely with local suppliers from the southern part of India to source best coffee experiences for its guests. Newby tea is used for a perfect experience. “Silken tea pyramids hold the aromas of loose leaf and deliver the same to our guests for a unique experience,” states Chef Jolly, adding that the tea tray at JW Lounge is a unique experience wherein tea is served with timers to make a perfect tea brew. Conrad has an extensive offering of high-quality tea and coffee. The delicatessen, Pune Sugar Box, has a live counter that offers guests the option of having their beverage order customised. The exclusive coffee menu has been designed by a certified

barista, with creations including Belgian iced coffee, brownie frappuccino and frozen cinnamon dolce. “We have noticed a trend amongst coffee drinkers for 'coloured latte art'. It is a very refreshing take on the current art, taking the coffee experience to the next level enhancing the flavour, ingredients and design of the beverage,” states Chef Madav. Koji, the Asian speciality restaurant in the hotel, has a tea room which serves exclusive Japanese teas, which are becoming popular, especially the matcha. While tea consumption in hotels and in general is higher than coffee, coffee is catching

up. For a premium luxury brand like Park Hyatt, only loose leaf teas and single estate coffees are sourced from across the globe. “Using these high quality teas and blending these flavours to create a unique proposition so as to suit the local market,” says Mohit Malhotra, executive assistant manager – F&B, Park Hyatt Hyderabad. In the property, Irani chai is served in true Hyderabadi style at the hotel's Living Room with home baked famous Osmania biscuits. It was a culinary journey for the chefs of Park Hyatt Hyderabad through the streets of the Old City that got them intrigued to learn the history of Irani chai and

WHAT'S TRENDING ■ Blending is going to be the hot word.This translates to more creative mergers of tea with other herbs, spices and fruits for beverages; more tea-infused jams and desserts; and even more attention on cocktails

expected to introduce more environmentally-friendly coffee pods that are claimed to be compostable or recyclable to meet consumers’dual desires for convenience and environmental responsibility

■ Restaurant developer Baum+Whiteman thinks tea, especially matcha, will continue to grow because bitter flavours are going to be important. More cold brew and carbonated versions of tea (and coffee)

■ Consumers increasingly view tea as a beverage with multiple health benefits as tea producers tout tea’s high levels of flavonoids, an antioxidant. Companies are now touting that theanine, an amino acid found in green tea, heightens mental alertness.

■ Coffee pod makers are Source: Park Hyatt Hyderabad

Interestingly, despite being primarily a tea drinking country, there has been significant growth in coffee consumption in recent times. “Premiumisation of coffees is a key movement within the channel and is determined by higher consumer consciousness of diverse brewing techniques. This premiumisation trend is obvious in both the quality and diversity of coffees accessible now. And the hospitality industry is catching on,” states Vadhera. He believes that factors like favourable demographics, rising income levels, coffee being viewed as a youthful drink, the rise of medium size cities, and the accessibility of diverse coffee drinks at a reasonable cost have helped in varying the potent of coffee traditions in India, from being just a conservative drink to a hip-hop and happening beverage. Single origin coffees is catching up in India and several hotels have now started offering these as part of their menus. Silvio Zaccareo, managing director, Fresh and Honest (Lavazza India) affirms, “The HoReCa segment is fueling growth of the category and is also helping in changing habits towards coffee consumption. We see an increasing demand of coffee from the entire country, even from the traditional tea consuming markets, typically the

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( northern side of India.” Lavazza India provides both the imported and made in India range of coffees to its HoReCa partners in India. “Most of the premium, prestigious hotel chains have been offering our products. We constantly innovate and provide the best solutions to ensure that our partners serve the best of coffee to their customers,” states Zaccareo, adding that their range of European coffee machines help users get the best coffee experience – be it in their office, or in a cafe or in a hotel. The company also has a wide range of single serve capsule systems which help serve consistent coffee cup after cup.

now engaging HoReCa sector.

NOVEMBER 16-30, 2016


Going organic

Innovation in a tea cup The traditional tea industry in India is going through a dynamic churn thanks to a few new age entrepreneurs who are reinventing the wheel. Kaushal Dugar, founder and CEO, TeaBox asserts that innovation is one of the key drivers for his company, which has seen customers coming onboard as investors. The last one year saw Ratan Tata and a customer from Singapore invest in the ecommerce company. TeaBox recently introduced the world's first natural nitrogen flush tea bags. “Earlier we sere selling loose leaf tea, but we realised that a lot of potential customers who want to have a good cup of tea find it difficult to put in the effort of brewing it. Our R&D team found that tea can be kept fresh by removing air and oxygen, however it was difficult to do so in tea bags. Natural nitrogen is commonly used to pack food items like potato chips, so we did the same with tea,” says Dugar. The loose leaf tea bags are packaged at source within 2848 hours of production in a controlled environment. Branded as TeaPac the premiumness is maintained, not only in terms of quality but also packaging. Another reason why the company introduced tea bags



Pune Sugar Box, Conrad Pune

is because the hospitality industry will be a big focus for TeaBox in the next calendar year. Dugar has a strategy to target premium five-star properties. “With TeaPacs, the convenience factor is ensured while giving the consumer high quality tea. We

have initiated talks with hotels in Bengaluru, followed by south India and then across the country. We will also customise the blend as per their requirement,” says Dugar, reminding that while the company will continue to have a strong online presence, it is

"We give our consumers 100 per cent organic whole leaf tea" Shail Kushwaha Co founder, Ka Sha

Industry experts are unanimous in their view that there is almost a mini revolution in terms of tea consumers' demands and preferences. While it is health consciousness that has led to the exponential demand for green tea, organic tea is another nascent trend that has huge potential in the future. “Many teas that flood the market today have high levels of pesticides and harmful chemicals coupled with synthetic flavouring. We give our consumers 100 per cent organic whole leaf tea, free from artificial flavouring and harmful chemicals without compromising on taste, aroma or texture of the tea," says Shail Kushwaha, co-founder of Ka Sha, a Meghalaya-based organic tea company. Not surprisingly, one of the company's focus areas is the HoReCa sector. Ka Sha has tied up with quite a few well known cafes and fine dining restaurants across Mumbai and Bengaluru. “It is our constant endeavour to provide our restaurant partners top quality organic teas at pocket friendly rates. A true connoisseur’s tea, our organic, black, green oolong teas are meticulously handpicked, expertly hand rolled in the traditional Khasi way, and finally wood fire oven dried to give you a perfect balance of health and taste,” mentions Kushwaha. He agrees that the Indian consumer is redefining trends in the industry. “Recently at a popular South Mumbai nightclub and fine dining restaurant we had a green tea infused vodka drink for the patrons and the response was positively overwhelming. Now the drink is on its way to becoming a fixed feature on the menu,” points out Kushwaha. The company is researching alternatives such as pyramid tea bags as well as infussetes to help cater to customers who want to enjoy organic premium whole leaf teas but do not have much time.

"Coffees and new innovative flavours are trending big time" Mohit Malhotra Executive assistant manager – F&B, Park Hyatt Hyderabad

"The HoReCa segment is fueling growth of the category" Silvio Zaccareo Managing director, Fresh and Honest (Lavazza India)

"We will customise the blend as per the requirement" Kaushal Dugar Founder and CEO, TeaBox




IN THE HEART OF INDIA Indore's largest hotel, Radisson Blu Hotel Indore, in many ways represents the city – from great food to a vibrant environment. Rahul Joshi, GM, Radisson Blu Hotel Indore shares what makes his property so unique By Sudipta Dev


ndore, popularly referred to as the commercial capital of Madhya Pradesh, is a city that has created a unique identity because of its thriving social scenario and excellent food culture. The city's biggest hotel, Radisson Blu Hotel Indore, that has started its operations six years ago, has grown with the growth of the industry. For its new general manager, Rahul Joshi, both the city and the immense potential of the hospitality business he foresees here, have been a pleasant surprise. “I have worked in Delhi, Goa, Jaipur, Agra, Pune and have been out of India for a while. I really did not know what to expect from Indore. When you talk about the hospitality sector, you kind of don't see Indore much on that map. Indore has offered me many pleasant surprises. It has been great.” Joshi started his career in 1994 and has been associated with the Carlson hotels for a long time. “In between I had gone way from Carlson, and it has been a homecoming for me. With Carlson, the brand is so fantastic that you do not take time to return and get adjusted,” he says. Pointing out that he is one of those general managers who did have formal hotel management education, he adds, “I am very proud to say that I've come up from the ranks. Every day is a new learning.”

Visitor profile Radisson Blu has the largest rooms inventory in the city including a significant number



Rahul Joshi

of suites. Elaborating on the guest profile, Joshi remarks, “We cater to a niche market when it comes to the city of Indore. From hospitality perspective, the city caters to business travellers and comparatively lesser to tourists.

Tourism which is happening as of now is more to do with religious tourism, though Indore and surroundings have much to offer, Madhya Pradesh has much to offer. That's where we see the potential. Yes, there are chal-

lenges in terms of infrastructure which is coming up now. But basically as of now, the guests come for business purpose to Indore.” He adds that in specific months and on specific days the city attracts domestic Indian tourists. More

than 90 per cent of time they come for religious reasons which they combine with some heritage sites. Indore is still to see much of MICE movement. The hotel has impressive banqueting facilities which are perfect for large conferences. Joshi states, "We are a forward looking brand, the hotel has been built keeping in mind the potential and the growth that we have experienced. There is potential in both social and corporate segments. So far the social business is already there. There is a huge expanse as far as the social business is concerned - from the kind of requirement guests have and their budget. MICE is growing at a very fast pace. A lot of day meetings (non-residential) happen; even in the corporate world people want to get away from the usual environments, and the kind of sophistication in terms of audio visual and backup that we provide is not available everywhere.” The property is patronised by high

NOVEMBER 16-30, 2016


end corporates. The property has a capacity of hosting meetings from 10 people to 500 people, while corporate dinners for 1,000 people can be hosted. “We did not design the hotel for a couple of years, we knew the potential of the market and fortunately the market has given us those returns. The occupancy of our conference hall is high, and there is more scope for growth. The kind of growth that we have seen is fantastic and we look forward to taking it further,” affirms Joshi. Reminding that the requirements of the social functions are completely different from the corporates, Joshi mentions, “We have a team for events that is subdivided into corporates and social. They are anticipating the needs of the clients in both areas. For

NOVEMBER 16-30, 2016

social events there is a large variety in terms of themes, care, the food, etc.” Asserting that occupancy is not a criteria that can be compared in isolation, he says, “It is satisfactory. The city is growing and when you look at the potential, it is huge. My effort is on that direction, what can we get more out of that potential. There are industrial belts in the area which are being supported and revived by the government. Industries like automobile, pharma are growing and IT is the next big thing that will happen.”

Foodie’s delight Indore is a foodie's delight. People here love their food and they have been appreciative of the offerings at the property. The hotel has an all day dining – a multi cuisine restaurant; a traditional Indian restaurant

and a Chinese restaurant. “All the restaurants have done well and have been appreciated by the locals and resident guests. The success of a restaurant depends a lot on local patrons. Only if they like the food and environs, will they come again and again. We understand the local populace and have been focused in terms of our offerings which suits their taste buds. We have done some innovative things here. The Chinese food is very authentic, which is really appreciated. All the F&B outlets have live music in evenings,” informs Joshi. Indore is one of the few cities which are at this level of population and commercial activity, and yet have a pollution free, pleasant environment. People enjoy sitting and eating outdoors. Two of the restaurants are a mix of al

fresco and indoor dining. The hotel also does a lot of outdoor catering. Joshi plans to establish a separate team for outdoor catering and the best of chefs will create similar atmosphere and same quality that the F&B outlets offer; it will be a customised offering for guests. The property has some of the best wine labels and liquor brands in the city. “We do not

have a great liquor policy in the state and we have to make a lot of effort to maintain the stocks that we have,” reminds Joshi. Radisson Blu Hotel Indore is one of the few hotels in India with a rooftop swimming pool and jacuzzi. The treatments offered at the spa are international standards. Treatments vary from western to Thai and traditional Indian. The property opened six years ago and a big part of the team has been there since the pre-opening time. “Human resources is the focus area for us as a group and it has yielded results. With the team being around for a while, the whole delivery becomes easier in terms of quality and understanding, and consistency. Lot of success that we have, the credit goes to them,” concludes Joshi with great conviction.




CONVENING IN BHUBANESWAR HPMF Annual Convention 2016 & Awards to be held in Odisha this month

Mayfair Lagoon, Bhubaneswar


he role of a purchase manager in the hospitality industry has gone through several fundamental changes in the last few years. Many companies have shifted from a regional unit procurement approach to a centre-led global procurement strategy. The purchase department has become a valued partner and a recognised asset which collaborates effectively across the organisation, driving procurement excellence. In continuation to its commitment towards the purchasing and procurement fraternity this year, Hospitality Purchasing Managers’ Forum (HPMF) is presenting the HPMF Annual Convention 2016 & Awards, to be held from November 17-20, 2016 at Hotel Mayfair Lagoon & Convention Centre, Bhubaneswar. The three-day conference for hospitality purchase professionals has an objective of bringing them together under one roof, to share their expertise and innovations, and create a



collaborative environment as well as build a strong community. It also gives an opportunity to gain expertise, learn and understand the tools, new challenges and solutions for creative ideas and strategies through series of interactive session, panel discussion and B2B engagement opportunities. HPMF Annual Convention 2016 & Awards will bring together over 200 senior purchase heads from the hospitality industry to meet, discuss and find solutions to the challenging issues faced when it comes to procurement, supplier relationship management, and strategies revolving around it, as well as to network under one roof.

The highlight of the forum is also to bring industry thought leaders to deliberate on the challenges faced on the talent and skill development initiatives, and how to bridge the gaps in the same. Another objective is to equip the hospitality purchase professionals with the latest trends and tools, so as to better manage and excel in their current functional roles. Key benefits for people participating will be to nurture existing relationships and foster new business partnerships via one-toone networking opportunity during the entire three days of the event. Some of the main speakers include HH Giriraj Singh Lotwara; leading architect,

Karan Grover; director of Ikya Human Capital, Marcel Parker; Pradeep Rao of Mind Storm; Dennie Mathew of AHLEI; ex-Mumbai Police Commissioner, Sivanandan; Colonel AK Shukla and Lion Pankaj Mehta. Another main highlight of the event is the HPMF Awards during the convention, which aims at recognising and celebrating the collaborative efforts of individuals and the teams in their journey towards procurement excellence through innovation, commitment and hard work, thereby making it the most sought after awards in the hospitality industry. This year the HPMF Living Legend Award will be given to Narinder Kapoor, exVP, procurement, EIH Hotels; Basil Massey, director, procurement, Duet Hotels and Sundaram RM, materials manager, Vasantabhavan Hotels. The HPMF Annual Convention 2016 & Awards has gained support from high profile organisations as event

Nitin Nagrale

partners. The event is powered by LG, in association with Manpasand Beverages, along with other partners such as Buzil Rozzari, King Koil, Asian Paints, Adani Wilmar, Goodwyn Tea, Jaageshwara Enterprises, Treya India, EffnBee, Gir Creation, GAH India, Viega India, and ClearPani among others. The event is also being promoted on various social media channels such as Facebook, LinkedIn and Twitter.

NOVEMBER 16-30, 2016


'We have done pioneering work in producing bio diesel from used cooking oil (UCO)' Eco Green Fuels (EGF) is the first company in India to have established an end to end solution in the emerging market of alternative fuels through the agricultural route. Julesh Bantia, founder and CEO, who initiated the concept of making bio diesel from used cooking oil (UCO) explains how hotels, restuarants and caterers can dispose this hazard in a sustainable way By Steena Joy

Restaurants, hotels, fried food manufacturers, caterers have a problem disposing used cooking oil (UCO). Consequently this is either mixed with fresh oil or sold to roadside eateries. How huge is this problem? And what are the health hazards? Yes! Restaurants, fried food manufacturers and caterers definitely have a problem on their hands while disposing off UCO. The reasons are the following: a) Currently, there isn’t any scientific approach to understanding the quality of UCO after continuous frying. Internationally, there is a process in place to check the acid and other polar metric values that are generated during the deep frying process. The solution to this is a simple hand-held device popularly known as the polar metric meter wherein the process is to simply dip the probe whilst the frying process is on (you do not need to stop the process of frying). A simple

NOVEMBER 16-30, 2016

Julesh Bantia

two to three seconds probe will give you an analysis of the values, which then enables the fryer to decide that he needs to trash the UCO before it gets acidic in nature. The challenge here is in educating the food industry. b) It is important for us to understand, that any hotelier, restaurateur or a commercial fryer who tops up the UCO with fresh oil, is actually adding fresh oil to an already acidic oil which thereafter contaminates the fresh oil too. c) If at all the UCO is sent to

the roadside eateries, which in many cases we notice, it is even more devastating. Let me mention here that the concerned stakeholder who trashes or discharges this UCO, sells it off to the so called kabadiwallah for a lucrative price, who due to the economic considerations, then sells it off to a roadside eatery joint. It is the common man who suffers the worst health conditions by consuming such acidic UCO. This problem is huge and the only way to curb it is to create awareness among the concerned stakeholders. d) According to reports, the potential health risks are heart disease, diabetes, among others. Give an estimate of the total amount of UCO produced by the HoReCa segment? Any average hotel/restaurant (not considering a commercial fryer) uses an average of five to seven litres of cooking oil at the beginning of each day. All Indian



SPOTLIGHT restaurants or hotels prepare deep fried food all the three times of the day. By the end of the day, there is an average of two to three litres of residue oil which definitely is acidic in nature and must not be reused for the next fry. This amounts to about 30 to 40 per cent of residue each day! Now, calculate the number of hotels, restaurants in a city to analyse the daily quantity of unusable/acidic UCO that needs to be diligently trashed out. Added to this, are caterers, commercial frying companies, etc.

bon emissions by over 80 per cent! Also, India currently spends millions of dollars to import fossil crude. Biodiesel directly substitutes fossil diesel. Do you have any strategy to create awareness of rescuing UCO? We are currently collecting about 80,000 litres of UCO every month from Bengaluru alone. One of our innovative steps towards rescuing UCO is bringing a Bengaluru-based NGO called Hasiru Dala which engages over 7000 waste pickers to collect waste from the city. They are recognised by the local municipal body. Our association with them ensures a better and respectable livelihood for the waste pickers and also helps us reach out to individual households, small time restaurants and hotels across the city. While building up vendor bases across various cities, we need to evolve with ideas that would be relevant to each city that we attend to. Recently, we have initiated talks with the Karnataka State Hotel & Restaurant Association to create awareness among its members about this concept of disposing UCO.

What are the norms laid down by the FSSAI on this issue? FSSAI clearly states that the oil must not be reused more than two times. And if any oil is used for frying continuously for two hours, then it is better not to use the oil for the second time. How does Eco Green Fuels help in recycling UCO? Do you have a bio-refinery to recycle the UCO? Eco Green Fuels (EGF) has done pioneering work in producing bio diesel from locally sourced UCO, the only organisation that does so since 2011. The process of converting UCO to bio diesel is called an Esterification process followed by a Transesterification process with a solvent and a catalyst intervention under certain environment. We have till date, collected over 1.5 million litres of UCO from the city of Bengaluru alone. Currently, in Bengaluru we collect UCO from commercial grade fryers like MTR Foods, Maiya’s Beverages & Foods, Taj Group of Hotels, The Leela Palace, Shangri La, etc. Our collection quantities vary from half ton per month to about 30 mt per month. Our bio-diesel facility has an installed capacity of 450,000 litres/month. We hold licences from the State Pollution Control Board and



Until the time we approached and educated the corporates, they had no idea about the health hazards of UCO. Today, we are proud to associate with corporates like Wipro, TCS, Infosys, etc also have the relevant Factory Licence. We are also recognised by the

Karnataka State Bio Energy Board (formerly known as Karnataka State Bio Fuel

Board). The biodiesel that we make out of the UCO helps in bringing down car-

How did you approach the big IT corporates to join the movement? Approaching Wipro and other software giants and corporates was through ELCITA (Electronic City Industrial Township Association – a quasi government organisation). This was a strategic approach to tap the catering segment which supplies to big corporates employing more than 1000 people and who work 24/7. Until the time we approached and educated the corporates, they had no idea about the health hazards of UCO. Today, we are proud to associate with corporates like Wipro, TCS, Infosys, etc. Infosys has scheduled a factory visit during the coming week.

NOVEMBER 16-30, 2016




December 5-7, 2016

Sial Middle East

Abu Dhabi (UAE)

December 5-8, 2016


Shanghai (China)

January 19-21, 2017

Food Hospitality World


February 7-10, 2017


Lillestrøm (Norway)

February 14-17, 2017


Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo


April 1-3, 2017

Salon Des Vins Et De La Gastronomie

St Malo, France

April 2-3, 2017

Natural & Organic Products Europe


April 4-6, 2017

Profood Tech


April 5-8, 2017

Food & Hotel Indonesia


May 2-4, 2017

FI Istanbul


June 2017

Fithep Mercosur Argentina

Buenos Aires

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival


July 2017

Good Food & Wine Show


July 2017

Fiera Di U Vinu


July 2017

Bellavita Expo


August 2017



August 2017

East Food Indonesia Expo


August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

September 11-15, 2017



September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017



October 17-20, 2017


Épernay (France)

October 20-24, 2017



November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

January 2018

Anfas Hotel Equipment


January 2018

Danubius Gastro


January 2018

Gast Expo


January 2018



January 2018

India International Coffee Festival


January 2018

Millésime Bio


NOVEMBER 16-30, 2016




'HOTELS NEED TO PLAN COMPREHENSIVE DATASECURITYPOLICIES AND MEASURES' Ajai Kumar, chief information officer, The Lemon Tree Hotel Company gives an insight into the security aspects for hotels and highlights best practice implementations by the company, including deployment of a high performance face recognition solution By Sudipta Dev Which are the most important security concerns in a hotel and how does technology help in mitigating the risk? There are two important aspects of hotel security physical and cyber security. While hoteliers are embracing modern technology to safeguard guests and hotel premise by means of deploying CCTV, access control devices and security teams, cyber security is becoming a big challenge. Frauds are increasingly shifting towards the online space. To deal with the issue, hotels need to plan comprehensive data security policies and measures. Key cards in rooms and elevators, ground intruder alarms in public areas and CCTV with video analytics can mitigate the risk of unauthorised access up to a large extent. However, to safeguard guests’ critical information, PCI DSS compliant hotel software systems and data encryption/tokening technologies are useful.

answer calls and give GPS directions, all from a wrist.

Ajai Kumar

able technology is looking like the solution for smoother hotel workflows and better guest experiences. These devices are not only trendy but assist users in a much greater way in their personal life as well. For example, Apple Watch can sync directly with a user's phone and display messages,

How are you ensuring data security in your properties ? In order to safeguard guests’ precious data e.g. personal data, credit card information, addresses and affinity programme information, following practices are in place: ● Since guests’ internet could be a weak point in the hotel environment for hackers to steal guests’ data, we have separated the guests’ Wi-Fi from hotel networks. High network security is maintained at all levels of access and storage. ● Most of our hotel front/back-end systems follow the guidelines of PCI DSS, for effective data security measures. ● Restricted physical access of confidential information to unauthorised employees by using encryption and/or to-

kenisation. ● Since security is an ongoing problem, we frequently audit our security practices to identify potential vulnerabilities and remediate them quickly. Can you elaborate on the best practice implementations in your properties, which other hotels can look at adopting ? We have developed and deployed a “3-D walk through of the property” solution for handling evacuation and emergency situations. Lemon Tree Hotels were pioneers in deployment of a high performance Face Recognition Solution (FRS) in its Aerocity properties. The solution deployed, intelligently matches faces appearing on the hotel surveillance cameras to a database of potential security threats provided by

local authorities. Additionally, the solution can also be utilised for whitelist management, offering customised service to the VIP guests at the hotel, simply by recognising their faces. This cutting edge technology can even use poor quality webcam images to produce the highest search results per second, and can recognise altered faces too with a high level of accuracy. How can budget hotels and those in tier III locations / tertiary markets ensure security without spending having to spend too much on expensive technology? Security measures are vital for hotels irrespective of their geographical location. Budget hotels in tier III locations can have basic security systems like CCTV, Door Frame Metal Detector (DFMD), and baggage scanner.

What are the new interesting trends you have observed in this space? Emerging use of mobile keys: Use of mobile keys is an evolving technology and one of the buzziest trends in hotel security is the transition from key cards to mobile keys. This is enabling hotels in driving their loyalty programmes and cuts time off check-in and checkout procedures. Wearable technology: Hotels are seeking new ways to stay on the cutting edge of the digital movement. Today, wear-



NOVEMBER 16-30, 2016


Made to order StayNTouch partners with Lightspeed to integrate cloud-based PMS and POS solutions


tayNTouch, an innovator in mobile technology and Property Management Systems (PMS) for hotels, has completed a new integration between Rover, its cloudbased property management system (PMS) and Lightspeed’s cloud-based restaurant point-of-sale (POS) system. The new twoway interface allows hotel restaurants to communicate guest and billing information between the hotel’s POS and the restaurant’s POS. Lightspeed’s restaurant POS, is a mobile, end-to-end restaurant management platform that provides everything from efficient table-side ordering and employee management to reporting and accounting. Integration with the StayNTouch PMS let’s hotel guests have the flexibility to place their food order anywhere they would like within the hotel and charge their hotel room directly. Lightspeed’s president, J P Chauvet, commented, “Both companies share the goal of using cloud-based technologies to improve the guest experience while improving operational efficiency. Guests checking into the hotel, then ordering from the hotel restaurant, will see a continuity in service experience that will lead to better impressions, better reviews and referrals to friends.” Amongst other clients the integration between StayNTouch PMS and Lightspeed is live at the Zoku in Amsterdam, and is set to roll out in

NOVEMBER 16-30, 2016

Guests checking into the hotel, then ordering from the hotel restaurant, will see a continuity in service experience that will lead to better impressions, better reviews and referrals to friends

many more hotel/restaurant locations over the next months globally. “The cloud-to-cloud integration with Lightspeed is a boon for hotels looking for a painless way to connect restaurant operations to their PMS. We’re excited to be working with another company that is also focused on the mobile experience, excellent software interface design and cloud architecture,” says Jos Schaap, CEO and founder of StayNTouch. Headquartered in Montreal, Canada, Lightspeed is the most powerful cloudbased commerce solution for independent businesses, instore and online. More than 38,000 retailers and restaurateurs processing over US$ 14 billion in transactions annually use Lightspeed to grow and manage their business. Driven by the need for hoteliers to raise service levels to respond to the demands of today’s guests and increase hotel revenues, StayNTouch delivers a cloud-based mobile PMS with a suite of tablet-based solutions. The company’s PMS Mobile Overlay brings mobility to both hotel staff and guests in order to drive guest revenue while enhancing the guest experience. Via any tablet or touch device, guest service and housekeeping have mobile access to PMS via a touch-optimised interface. Guests, from their smart phone, can self checkin and out, view room bill and receive upgrade promotions. StayNTouch dramatically streamlines operations and increases margins, and revolutionises how the hotels connect and engage their guests and how guests experience their hotels.




THE SERVICE ELEMENTS FOR LIMITED MOBILITY The American Hotel & Lodging Educational Institute to introduce an online training programme for hotel employees on how to serve guests with disabilities


he American Hotel & Lodging Educational Institute (AHLEI) has debuted a new online learning programme, Elements of Service: Serving Guests with Disabilities, designed to train guest-facing hotel employees in best practices for serving guests with physical disabilities, including vision, hearing, and mobility impairments. The goal of this course is to ensure that service providers feel confident and equipped to handle service interactions with hotel guests who are disabled - without the uncertainty, confusion, and missteps that often characterise the experience of both service providers and hotel guests with disabilities. The programme shows learners how to apply the Five Elements of Service to ensure effective service interaction. They will learn general information about disabilities, as well as specific techniques for serving people who are blind and vision-impaired, deaf and hard of hearing, and mobility impaired. The programme was developed by Slatin Media Group, co-founded by Peter Slatin, a hotel consultant and writer who is blind, and Jason Willensky, an instructional designer specialising in online learning, performance support, and classroom training for industry and government. The content of the programme is based on Slatin’s in-person workshop of the same name. Slatin, a noted writer on business and commercial real estate, created the programme as a result of ex-



periences he had during his global travels. “As I’ve travelled, either with my guide dog or my white cane, I’ve had so many encounters with staff at hotels, airports, restaurants, and taxis, and often thought to myself - why doesn’t someone train these workers in how to interact appropriately with guests who have disabilities? “Finally, after a particularly terrible experience, I decided that I had to create something myself,” he recalled. Slatin initially designed an in-person workshop, which he

has delivered at individual hotel properties around the country. To broaden the accessibility of the training, he decided to translate the programme into an online format, with the expertise of Willensky. “The information in the course is mostly intuitive knowledge, but presenting it in a formal training setting gives employees the permission to do what they think is right,” said Slatin. “It’s all about social access— making destinations accessible and appealing to all travellers.”

The programme shows learners how to apply the Five Elements of Service to ensure effective service interaction. They will learn general information about disabilities, as well as specific techniques for serving special needs people NOVEMBER 16-30, 2016

MOVEMENTS JW Marriott, Pune CHEF VIKAS BAGUL has taken over the mandate of the cluster executive pastry chef for Marriott Hotels in Pune. In his career of 13 years, Chef Bagul has been known for his craft, chocolate, patisserie and for encouraging and mentoring

chef at San:Qi, the pan-Asian restaurant. He made his mark at the hotel for a decade, training on various pan-Asian cuisines and methods, working his way up the ranks and eventually becoming the Thai chef de cuisine. In the last decade, Chef Paoleng honed his skills at the Leela group, both in Bengaluru and New Delhi, having been part of the opening team of the latter.

W Hotel, Goa W Goa has recently appointed RASHILA LOBO as the new W Insider. Taking on the role, that is one of its kind in the hospitality field created by W Hotels, Lobo will play a major role by connecting the

Chef Vikas Bagul

young talent within the industry. He has had the honour of being an integral part of Prime Minister Narendra Modi’s Skills India initiative. He has represented India for the World Skills Competition conducted by the National Skills Development Corporation of India (NSDC). Chef Bagul is also the first chef to have represented the country at the World Chocolate Master’s Competition for Asia Pacific region, Taiwan in 2011.

Four Seasons Hotel, Mumbai Four Seasons Hotel, Mumbai has recently announced the appointment of CHEF PICHED PAOLENG as the new Thai

Chef Piched Paoleng

NOVEMBER 16-30, 2016

Hotel and Restaurant Association of Western India

Chef Suprabhath Roy Chowdhury

his career with The Taj Group of Hotels and having assisted some of the best master chefs in the trade, he has acquired an understanding of cuisine, reflected in his take on food, artistic and modern presentation styles.

Crowne Plaza Pune City Centre

Rashila Lobo

hotel’s savvy guests to the city’s happenings. W Insiders are inthe-know tastemakers, always on the cusp of what’s new and up-and-coming in their cities, providing guests with inside knowledge and going above and beyond to create extraordinary experiences.

RAJU SHRESHTA has joined Crowne Plaza Pune as the general manager. He has taken on this new role with an understanding of IHG's brand mission. Shreshta is instrumental in managing hotel revenue, budgeting, operations and leading the hotel team to create business and dining landmark. He has been in the hospitality industry for more than three decades and during his tenure he has worked across borders including Nepal, Thailand and India. Prior to joining Crowne Plaza Pune City Centre, Shreshta was leading the team as the general manager at Crowne Plaza Today New Delhi Okhla.

Le Meridien Gurgaon Le Meridien Gurgaon appointed CHEF SUPRABHATH ROY CHOWDHURY as the new executive chef. Chef Roy Chowdhury joins Le Meridien after a stint with Eros Hotel managed by Hilton, Nehru Place, New Delhi. His sense of culinary expertise comes from the fact that he has worked in renowned kitchens in India, abroad and has grown up in the food city of Lucknow. Starting

Raju Shreshta

DILIP DATWANI, chairman and managing director, Datwani Hotels, has been elected as the president of the Hotel and Restaurant Association of Western India (HRAWI) for the year 2016-2017. He has been an active part of the hotel and restaurant fraternity for over two decades. Datwani is known for actively promoting the interests of the industry. He has, in the recent past, officiated in several capacities including chairman of the membership committee, chairman of the classification committee, and senior vice

Novotel Hyderabad Convention Centre & HICC

president of HRAWI; besides being an executive committee member of Federation of Hotel and Restaurant Associations of India (FHRAI).

Mariott, Mumbai

CHEF GAURAV MALHOTRA has been appointed as the executive chef of Novotel Hyderabad Convention Centre & Hyderabad Interna-

MEGHA AJGAONKAR has been promoted as the market director of sales and marketing for all the Marriott properties in Mumbai. She will be responsible for the overall sales and marketing activities of the properties, including devising appropriate

Chef Gaurav Malhotra

Megha Ajgaonkar

tional Convention Centre (HICC). He brings with him 15 years of culinary experience to hotel and convention centre. Having spent the last decade in Mumbai, England and China, Chef Malhotra played a key role with the pre-opening teams of flagship properties like Holiday Inn Mumbai and Sofitel Mumbai BKC.

sales strategies in all market segments towards maximising the hotel revenue. Prior to her promotion, she was the director of sales and marketing at Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments. Ajgaonkar is an experienced hospitality professional with a career span of around 15 years in the hospitality industry.






November 16-30, 2016 35



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Scene and heard

With Marcellus Baptista

House warming

Health kick

FOODIES REJOICED at the opening of The Clearing House restaurant on Calicut Street in Ballard Estate. Host Rishad Nathani and Chef Nitin Kulkarni were present to warmly welcome the guests who relished the drinks and bites served in small plates? in keeping with the menu of keeping it simple – food that is ingredientdriven and influenced by various international flavours. The highceilinged space that was once an ice factory and, in fact, the ice factory is still there in the rear of the restaurant, was much admired as was the music by The Other People. Guests included Roohi and Chetan Jaikishan Farah and Riyad Ommerbhoy, Surily Goel, Renu Chainani, Pratima and Gaurav Bhatia, Mohit Burman, Zeba and Rajesh Kohli, Irfan Pabanaey, Sabina and AD Singh, Monisha Jaisingh, Dilshad Khambata and Lata Patel.

YOU GOT A HEALTHY feeling at the launch of LIVitup! Hangover Shield & Liver Protector and HERBOfit Goodness of Chyawanprash by Arjun Vaidya, sixth generation Vaidya and CEO of Dr Vaidya’s: New Age Ayurveda. Seen at the launch at Taj Lands End were Govind Shrikhande, CEO, Shoppers Stop and Bijou Kurien, strategy board member, L Capital Asia among others. You heard that Dr Vaidya’s: New Age Ayurveda is backed by 150 years of Ayurvedic heritage and a history of curing diseases like obesity, diabetes and arthritis. The late Dr Natoobhai Vaidya inherited his father’s practice in 1957 and passed away in December 2013, leaving behind a rich legacy. By making Ayurveda aspirational and accessible, Arjun Vaidya aims to influence the younger generation to fight and prevent illnesses.

Rishad and Priya Nathani at the launch of The Clearing House

Biren and Arjun Vaidya at Dr Vaidya's launch at Taj Lands End

Jackie Matai and Francesco Zonin at the Prosecco party at Dashanzi, JW Marriott Mumbai Juhu

Sipping time BLACK WITH A TOUCH of gold was the prescribed dress code as Aspri Spirits hosted the Zonin Black Straw party with the seventh generation owner of Zonin 1821, Francesco Zonin at Dashanzi at JW Marriott Mumbai Juhu. Guests enjoyed the cocktails with the iconic Zonin Prosecco. It was sipping time with Piccolo, Zonin Pinot Grigio, Zonin Soave, Masseria Altemura Apulo Rosso Salento IGT and Zonin Amarone Valpolicella. The Piccolo Prosecco bottles with the black straw caught your eye. The talk was that Francesco Zonin was born in Vicenza in 1974, graduated from Università Bocconi in Milan in economics and business studies. From 1998 to 2002, he looked after the development of the American market and sales networks of Zonin’s distributors in the US as also the family’s Barboursville Vineyards Estate in Virginia.

Moon swoon THE MOOD WAS MERRY at the opening of Luna Nudo Gusta, located on level 37 of St Regis Mumbai. Host Anuraag Bhatnagar was there to say hello to the many guests who came to experience this new bar and culinary destination. The flavour of the night increased as celebrated couturier Pria Kataria Puri showcased her Pura Vida fashion collection with Indian and international models walking to live music by Reena Vaz and Lindsay Pitter. The cheer was at the bar with luxury drinks and Chef Martin Kindlesides offered a menu of appetisers, main course and dessert. Guests learned that Luna is named to represent the alluring energy of the moon controlling the movement of the tides. Much like the tide, the energy and ambience of Luna is said to be pulsating and changing the rhythm between restaurant and bar, ascending and descending like waves. Shibani Kashyap, Achla Sachdev, Pria Kataria Puri and Vidya Malavade at the launch of Luna Nudo Gusta at St Regis Mumbai

NOVEMBER 16-30, 2016





LOOKING BEYOND The Chief Minister of Rajasthan, Vasundhara Raje at the recent 5th Annual Convention of the Indian Heritage Hotels Association (IHHA) at Hotel Fateh Prakash Palace in Udaipur

GASTRONOMY HONOUR India was one of the countries of honour at the ninth edition of the Mistura Food Fair, Lima’s annual food festival and Latin America’s largest food fair featuring traditional gastronomy

MARKET MOMENTS Ravi Kant Jaipuria, chairman, Varun Beverages (left) and Ravi Varanasi, chief of business development, NSE, exchanging mementoes during the listing ceremony of Varun Beverages at NSE



SHOWCASE OF EXPERIENCES Atout France recently hosted a grand soirée at St Regis Mumbai, which witnessed the unveiling of Atout France's objective of showcasing its areas of expertise – one of them being nightlife in France

FITNESS SPREE Novotel Hyderabad Airport recently hosted the third edition of its fitness event – Hyderabad Fitness Carnival 2016 (HFC) in association with Decathlon and Dance Jockey

A NEW HOT SPOT Dubai Parks and Resorts has been officially opened to the public, which commenced with the region’s first Legoland Dubai theme park and Riverland Dubai

NOVEMBER 16-30, 2016


Food and Hospitality World (Vol.5, No.5) November 16-30, 2016  

India's Foremost Food & Hospitality Publication

Food and Hospitality World (Vol.5, No.5) November 16-30, 2016  

India's Foremost Food & Hospitality Publication