Food and Hospitality World (Vol.5, No.7) December 16-31, 2016

EDITOR’S NOTE

The year gone by

T

he reflections of the year 2016 from the hospitality industry viewpoint can be easily termed as resilient. From the MarriottStarwood merger (though it took place in November 2015), to the AccorFairmont merger, its effect was witnessed in the present year. From top management reshuffle to other operations related streamlining, there was a lot that happened inside the boardrooms.

Another interesting development has been the strategic alliance between two iconic Asian luxury hotel brands, The Taj Group and Shangri-La Hotels, for their loyalty programme.

The development scene in hospitality has witnessed a reasonable slow down, especially when it comes to mega projects. Mumbai-based hospitality development chain the Pride Group's head honcho S P Jain, mentioned that the demand supply story to a large extent defines the development pattern of this high gestation period business. On the other hand, small hotel investors in India's Tier II and Tier III cities are looking to enter into either a management or franchise agreement with suitable hospitality brands within this space.

The F&B space, too witnessed some

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“Small hotel investors in India's Tier II and Tier III cities are looking to enter into, either a management or franchise agreement, with suitable hospitalitybrands within this space”

HYDERABAD: A K Shukla, The Indian Express (P) Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand,

interesting trends, especially with new vendors aiming to explore opportunities in this space. The bakery and confectionary segment and the organic food segment did show a positive trend in 2016. And finally, post the initial chaos, of the surprise demonetisation announcement made by PM of India, things seem to have settled down a bit. Undoubtedly, the wedding business has seen a reasonable dip, with hotels getting cancellations, especially for events and the paraphernalia associated around the wedding itself. The tour operators have also shared that there have been considerable cancellations or postponements of leisure travel trips especially of the high end FIT business, with business travel being the only one not as dampened.

However, the common word across the hospitality and tourism industry amidst investors and industry thought leaders is that they support the move and are positive that this initiative will only benefit the business in the long run. The wait and watch game continues for the next couple of months ... over to 2017, with a new ray of hope.

REEMA LOKESH Editor

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

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DECEMBER 16-31, 2016

CONTENTS HIGH SPIRITS

Vol 5 No 7, DECEMBER 16-31, 2016

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

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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 Ashish Anchan Photo Editor Sandeep Patil MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair Sreejith Radhakrishnan DATA COMPILING & MARKETING Darshana Chauhan

THE ART OF

PASTRY 06

TAJ, SHANGRI-LA DOUBLE FOOTPRINT WITH LOYALTY PROGRAMME INTEGRATION

CHEF’S PLATTER

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Turyaa Chennai

P 14: PRODUCT TRACKER Four Seasons

P 39: APPOINTMENTS

Manager Bhadresh Valia

Westin Gurgaon

P 48: WEEKEND Cover image courtesy: Taj Coromandel Chennai

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Scene and heard

MOST INSTAGRAMMED IN THE MIDDLE EAST INSTAGRAM’S ‘YEAR IN REVIEW 2016’ CROWNS ATLANTIS, THE PALM AS THE FOURTH MOST INSTAGRAMMED HOTEL IN THE WORLD

LIFE

INDIFI PARTNERS WITH DJUBO TO PROVIDE UNSECURED LOANS TO HOTELS

P 13: NEW KIDS ON THE BLOCK

PRODUCTION General Manager B R Tipnis

EDGE

This festive season,some of the top pastrychefs of India's leading hotel brands share their insights on howto master the craft and what's trending in the industry (20-27)

MARKETS

FOR THE LARK OF WHISKY BILL LARK, FOUNDER AND GLOBAL BRAND AMBASSADOR OF LARK DISTILLERY SHEDS LIGHT ON THE UNIQUE WHISKIES OF AUSTRALIA'S ISLAND STATE, TASMANIA

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THE DIM SUM MASTER CRAFTSMAN CHEF WANG YIXUAN, HEAD CHEF, YAUATCHA INDIA IS A DIM SUM EXPERT FROM CHINA WHO IS OFFERING 44 VARIETIES OF CLASSICAL DIM SUM IN A MODERN WAY

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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.

TRAIN TO EMPOWER V RESORTS HAS SKILLED AND TRAINED 1000 LOCALS IN HOSPITALITY AT ITS CENTRALISED TRAINING AND RECREATION CENTRE IN DELHI

MARKETS

Taj, Shangri-La double footprint with loyalty programme integration Are both iconic hotel brands headed for a broader strategic partnership?

Sudipta Dev Mumbai MARCH 2017 will see the official launch of 'Warmer Welcomes' programme, a first of its kind loyalty alliance between Taj Hotels Resorts and Palaces and Shangri-La Hotels. With this, the six million loyalty programme members of both brands will be able to stay at 200 hotels in 27 countries and 131 destinations. In an exclusive interaction with Food & Hopitality World, Chinmai Sharma, CRO, Taj Hotels Resorts and Palaces said, “For a loyalty member it is almost like Taj has become 200 hotels from 100 hotels.

Prospective members will find more reason to come into the programme because of joint

portfolio strength.” As both the iconic brands have similar culture and service philosophy the alliance has started with loyalty integration, Sharma revealed that in the future it could be a larger brand alliance, where they can cross sell each other - through their website or call centre.

“In the long run we could have sales people of respective brands sell a larger portfolio.

These are some possible areas where we could do better economies of scale,” mentioned Sharma.

The hotel brands have mutually exclusive footprint, with only three cities where both have some presence. Warmer Welcomes will integrate Taj InnerCircle and Shangri-La’s Golden Circle guest loyalty

Chinmai Sharma

programmes. “From a loyalty members' perspective the value addition is huge because now not only will they get recognised across 200 hotels but they will be able to earn and burn their points whichever way they want,”

mentioned Sharma, adding that a significant segment are corporate travellers. “A trend we have noticed among corporate travellers is that they stay at city destinations for business and go to leisure destinations with family. Our loyal members can now redeem their points and stay for free at a lot of destinations, or earn currency and choose to put it in their Taj bank or Shangri-La bank. The programme and the currencies are transferrable,” he mentioned. Wee Kee Ng, VP of loyalty, Shangri-La Hotels, affirmed, “This industry-first hospitality alliance bridges two iconic Asian brands who share similar brand values and service philosophies but have minimal overlap of prop-

erties. By partnering together, we are effectively doubling our footprints and will provide our guests and loyalty members more value, more destination choices and experiences and more reasons to stay with us.”

The benefit for members will obviously be more from outbound travel perspective.

“Both the brands have significant number of properties in India and China markets, but nearly half of Shangri-La's hotels are outside China and we have 16 international destinations,” said Sharma, pointing out that they will be watching the travel patterns closely, particularly as India and China are forecasted to have the largest outbound market for travel.

FHW celebrates 30th edition with new milestones FHW Staff Mumbai FOOD HOSPITALITY WORLD (FHW), India’s truly international food and hospitality tradeshow for the HoReCa industry is creating a milestone with its 30th edition in Mumbai.

Organised from January 19-21, 2017 at BKC, Mumbai, FHW brings leading global players to showcase their latest products and innovations and industry leaders to converge, interact and source their annual requirements. A major develop-

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ment this year is a dedicated CINET Laundry Pavilion.

Renowned international Professional Textile Care (PTC) companies will exhibit and at the corresponding conference, a

number of keynote speakers will present the developments and technologies in the PTC industry, specifically in India (for details see page 8).

This year some of the key

FHW Mumbai 2016, saw participation of over 15 countries across categories, 350+ brands and footfall of more than 8000 business visitors

participants are Wilmax, Hamilton, Cello, Pasabasca, Feather Touch, Arine, Tiger, Sambonet, Hepp, Zeher, Cambro,Rational, Lavazza, Coffee Day, Spigeleau, Astoria, WMF, MSM Malaysia, Canapure Canola, Blue Star, HAIER, Hoffman, Unilever, Nestle, Go Cheese, Adani Wilmar, Bisleri, Everest Spices, India Gate Basmati, and others.

Organised by India’s leading media house The Indian Express Limited and Hannover Milano Fairs India Pvt Ltd. (subsidiary of two of world’s

biggest tradeshow organisers – Deutsche Messe, Germany and Fiera Milano, Italy), FHW is one of the most visited platforms for trade and consumers in food, beverage and hospitality industry in the country.

FHW Mumbai 2016, saw participation of over 15 countries across categories, 350 plus brands, 150 plus product categories and footfall of more than 8000 business visitors, providing an apt platform for exhibitors to launch new products and build new business alliances.

DECEMBER 16-31, 2016

MARKETS

Indifi partners with Djubo to provide unsecured loans to hotels FHW Staff Mumbai SME funding enabler Indifi Technologies has partnered with Djubo, a cloud-based hotel technology solution. Under this partnership, over 1400 hotels that are associated with Djubo, can avail unsecured loans of up to 50 lakh within three business days through Indifi Technologies. The availability to these loans will be made possible for hotels by choosing to share their revenue data from their Djubo systems with Indifi, to act as proof of credit worthiness.

The partnership is aimed at making available, convenient and unsecured capital loans for hotels to invest in growth initiatives and improve their guest experience, in addition to the hotel digitisation and revenue maximisation technology suite already being offered to them by Djubo.

The partnership is also said to help Djuno’s client hotels to get business loans from Indifi’s lender base with ease.

Elaborating on the association, Alok Mittal, co-founder and CEO, Indifi Technologies, said, “Our partnership with Djubo creates a seamless platform for hotels, as well as the data infrastructure to enable strong credit quality for lenders.”

Sankalp Goel, co-founder, Djubo, added, “We strive to deliver value beyond a regular hotel tech product. Djubo itself is revenue-focused tech product and on average our clients using the complete Djubo platform experience, on average, 30-40 per cent growth in revenues. We also became premium partners with TripAdvisor to allow hotels to acquire more bookings at lower commission and are partnering with Google to provide a similar opportunity. So this partnership with Indifi is another one of our attempts to deliver meaningful opportunities for our clients.”

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CINET to have Laundry Pavilion at FHW Mumbai 2017 FHW Staff Mumbai GLOBAL FAIRS & MEDIA (GFML), the organiser of Food Hospitality World (FHW) India, and CINET have signed a co-operation agreement for a dedicated CINET Laundry Pavilion at FHW Mumbai 2017.

The event will take place from January 19 to 22 in Mumbai.

FHW India is one of the oldest and biggest B2B trade shows focused on the fast-growing food and hospitality industry with the main objective of creating bigger opportunities and successful businesses for companies and trade professionals in India and from international markets.

CINET Global Laundry Pavilion Renowned international Professional Textile Care (PTC) companies will exhibit at the CINET Global Laundry Pavilion at FHW Mumbai 2017

and at the corresponding conference, a number of keynote speakers will present the developments and technologies in the PTC industry, specifically in India.

Creating masters in PTC During the trade show, the kick-off of the Indian Workshop Program will take place - this is an initiative of the World of PTC Business School India, in co-operation with the Wasmaatic Academy for Professional Fabric Care.

The Workshop Program 2017 for PTC companies provide theoretical and practical knowledge in three major cities to attract laundry and dry cleaning companies on a wider scope. By building up the levels each time a 'word-to-mouth' marketing strategy is applied that aims to attract more participants throughout the year and create an increasing number of masters in PTC.

PTC events at FHW Mumbai 2017 The International PTC Conference themed, "Cost effective, sustainable processing at high(er) quality!", will cover topics like skills and training for retail, hotel and

commercial laundry services; hygiene and quality management; and environmental friendly processing. Other PTC events include, Kick-off the World of PTC Business School India: “Creating Masters in PTC”, in co-operation

with Wasmaatic Academy for Professional Fabric Care; an interactive panel discussion with leading PTC industry experts and an international platform including national and international suppliers of the PTC industry.

Banyan Tree,AccorHotels enter into partnership FHW Staff Mumbai BANYAN TREE Holdings has entered into a heads of agreement with AccorHotels. Under a long-term partnership, both parties intend to collaborate to develop and manage Banyan Tree branded hotels around the world. Banyan Tree will also have access to AccorHotels’ global reservations and sales network, as well as its loy-

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alty programme Le Club AccorHotels.

AccorHotels will invest an initial SGD 24 million in Singapore-based Banyan Tree and both parties will then co-develop the brands owned by Banyan Tree around the world. This investment will be made through a mandatory convertible debenture that, at conversion, will give AccorHotels an approximately five per cent stake in Banyan Tree. AccorHotels has an option

to purchase an additional of five per cent stake.

Ho Kwon Ping, executive chairman, Banyan Tree, said, “This agreement is not only transformational for Banyan Tree, but is also an innovation for the global hospitality industry. With the current consolidation of mega hotel companies, smaller but also global players – many family controlled – are also seeking strategic alliances with the global giants. Our strategic

alliance with AccorHotels allows us to remain an independent company, enabling us to continue securing hotel management agreements on our own and yet accelerating Banyan Tree’s speed and scope of expansion but with AccorHotels helping us to grow our brands around the world. We believe this agreement will propel our brands rapidly to global reach and range and strengthen our ability to embrace change and

innovation in the hospitality industry with a strong global partner.”

Sebastien Bazin, CEO and chairman, AccorHotels, added, “Our collaboration with Banyan Tree is a great opportunity to complement our business proposition to owners with iconic brands, while always better servicing our guests. We are confident that our investment will create incremental value for our shareholders.”

DECEMBER 16-31, 2016

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I-Professional Housekeepers’Association launches Eastern Chapter FHW Staff Mumbai IPHA has announced the launch of its East India presence at the recently held Hospitality Purchasing Managers' Forum's (HPMF) 6th anniversary celebrations in Bhubaneswar. IPHA is always looking for expanding itself and this was a great platform and oppurtunity provided by Nitin Nagrale, founder and general secretary, HPMF. IPHA launched its Eastern Chapter at the event which was attended by more than 250 hotel professionals, mainly general managers,

purchase managers and executive housekeepers, media houses and vendors from across the country. The launch was carried out by Vaishali Sinha, founder and general secretary, IPHA. Executive housekeepers from Bhubaneswar, Cuttack, Puri and Kolkata attended the launch. IPHA aims to continue with its mission of brining all the housekeeping fraternity in India under one roof.

IPHA is committed to create leaders and so it did by appointing Saumya Ranjan Samantaray, rooms division manager at VITS Bhubaneswar and Santosh

Jena, executive housekeeper at Empires Hotel Bhubaneswar as IPHA’s members of the executive committee. They will be taking IPHA forward in the entire East In-

dia region under the guidance of Sinha and Sonia Mital.

The entire team of IPHA is looking forward to a commendable growth. IPHA fol-

lows the motto of “Connect, Innovate and Share” and takes pride in assisting housekeeping professionals in making their growth and education a success.

MARKETS

CG Hotels and Resorts to focus on promoting The Zinc brand Saloni Bhatia New Delhi CG HOTELS and Resorts, the hospitality division of the CG Corp Global owns 4411 keys, 79 hotels in 59 destinations across 12 countries. Zinc Journeys, a division of CG Hotels and Resorts, is a collection of authentic discoveries which is due to be released in India in the coming year. Talking to Food and Hospitality World about the future of Zinc as a brand, Rahul Chaudhary, executive director, CG Hotels and Resorts, said, “Zinc brand is divided into five categories, Zinc Upscale, Zinc Living, Zinc Journeys, Zinc Express and Zinc City. The Zinc portfolio includes seven properties in Nepal, three in Bhutan, two in Africa and the upcoming four properties under Zinc Journeys in Rajasthan.”

He mentioned, “Zinc Journeys as a brand will focus on experiential stays and exploring the regional culture. The four upcoming properties in Rajasthan will connect the four regions of Jaipur, Jodhpur, Jaisalmer and Shekhawati. The stay will be planned in a way that lets people enjoy the core regions of the state.

We have similar properties in China, Bhutan and Sri Lanka where people go on market explorations, Himalayan trails or tea estates during their stay at the property.”

Zinc Upscale would be more luxury stays while Zinc Living offers an upscale style of boutique hotels including some villas. Zinc Express will be a budget brand while Zinc City will focus on Tier II and Tier III cities, he added.

Sharing his thoughts on how travel has evolved across the

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Rahul Choudhary

world, he opined, “We have been in the industry for almost 20 years and the segment has changed drastically. Hoteliers who were only investing in luxury properties about 10 years ago have shifted their focus on budget hotels. Now the properties are compact with more room keys and banqueting facilities that caters to the wedding as well as MICE segment.”

The Group has premium investments in 12 hotels with leading brands such as Taj Exotica, Taj Safari, Vivanta by Taj, Radisson, The Farm, Jetwing and Zinc Journey. It also has stakes in companies like Concept Hospitality- managing 28 hotels under Fern and Fern Residency Brand and another 30 projects underway in India, and Alila Hotels & Resorts – managing 10 hotels under the brand with 26 projects underway.

Talking about expansion in other areas, he mentioned, “There is huge opportunity in Europe and America, but we will continue with our expansions in Middle East, Asia and Africa. Our main focus is to promote properties under Zinc.”

PHA launches Telangana chapter FHW Staff Mumbai PROFESSIONAL Housekeepers Association (PHA) has recently launched a new chapter, PHA – Telangana, under the umbrella of PHA. Professional Housekeepers Association (PHA) is an association launched on May 21, 2015 in Bengaluru, by Jayashree Nagraj, founder president and chairman, with like-minded housekeeping professionals.

The inauguration of PHA – Telangana was done at Hyderabad International Convention Center (HICC) by Venkat Reddy, president, Telangana State Hotels Association. He addressed all executive housekeepers from branded hotels across Telangana.

Reddy appreciated the objective of PHA and highlighted the important role of executive housekeepers in the smooth functioning of hospitality industry as a whole. Also present in the event was M Ramalinga Raju, president, Telangana Hotels Associations (TGHA).

The speakers invited PHA to join hands with the government bodies and take up campaigns such as Swacch Bharat, Heritage Sites, Educate Schools and Villages and strengthen the awareness and importance of cleanliness. Reddy and Raju believe that PHA has potential to contribute to the society, considering the knowledge and experience PHA has in the field of hospitality.

The association nominated Suchitra Naidu, director, housekeeping group co-ordination, The Park Hotels, India, as the state president and introduced the core committee members of PHA – Telangana Chapter.

Naidu cut the cake with Nagraj in the presence of South Indian Culinary Association (SICA) members and Hospitality Purchase Managers Forum (HPMF) members at the gathering of ‘Purchase Connect’ organised by Green Globus.

Nagraj congratulated the association members and said in her inaugural

speech, “The Telangana Chapter will give a platform to empower all housekeepers from Telangana. It is a feather in the cap of PHA. Rajshree Gopal, general secretary, PHA, Karnataka presented the aims and objectives of PHA – Telangana to the gathering. The prime objective of PHA – Telangana is to provide a platform that will allow one to forge alliance beyond one’s immediate circle through other members of the association.

Housekeepers will be able to make relevant contact with professional colleagues, restaurateurs, hoteliers, facility management and similar organisations.

Members will have an opportunity to meet and/or interact with other members who can help to advance one’s career or assist their organisation. Members can acquire relevant tips, seek advice from experts, and receive feedback regarding ideas generated. Executive committee or panel appointed by the association will also be responsible for conceptualising, creating and developing standards in the housekeeping industry.

The association would endeavour to be an evaluating body to certify or approve vendors, consultants and educational institutions etc, including their products or services, serving the housekeeping industry. PHA will work towards education (training and skill development), recognition, awards, rewards, etc, in the housekeeping fraternity.

Naidu thanked the forum and said PHA – Telangana will provide all necessary support to housekeepers from hotels, hospitals, colleges etc . The association plans to work toward sharing knowledge and awareness to overcome challenges faced by professionals in their field.

“The inauguration of PHA – Telangana is an excellent initiative for strengthening the professional housekeeper’s to face challenges in the housekeeping fraternity,” said Ajeet Pandey, executive housekeeper, Novotel Hyderabad Airport.

DECEMBER 16-31, 2016

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Britannia launches R&D centre, manufacturing unit in Bengaluru FHW Staff Mumbai BRITANNIA Industries (BIL) has announced the launch of a research and development centre in Bidadi, Bengaluru. The new centre and the company’s first-owned manufacturing facility in the state has been set up at an investment of `200 crore and will focus on fostering innovations and launch of disruptive products for Indian and global consumers. The 55,000-sq ft centre was inaugurated by industries minister of Karnataka, R V Deshpande.

The centre houses analytical, sensory, microbiology labs in addition to pilot plants for its core product portfolio which includes biscuits, cakes, rusk, breads and dairy. The facility has a team of food technologists, scientists, chefs and nutritionists. Nearly half the workforce comprises women.

“Our market leadership in bakery today is firm and growing. As a market leader, innovation is the bedrock of our identity. We aim to be a ‘total foods’ company in five years from now, serving over a billion Indians four times a day. This centre reinforces our commitment to deliver innovative and superior products to our consumers. The new R&D centre will act as a springboard to accelerate product innovations in newer categories and will help us in our growth into adjacent bakery segments within macro-snacking,” said Varun Berry, managing director, Britannia Industries.

The manufacturing facility in Bidadi is also equipped with high-speed processing machinery. The facility will seamlessly channel the innovations from the R&D centre to markets across the country. Currently, the facility employs more than an 800-

strong workforce and will expand up to 1,350 people when it reaches 100 per cent capacity.

“The rigor and commitment behind product innovations which deliver new-to-market experiences is testimony to our promise of taste, trust and con-

sistent delivered quality. The new facility is built on our glorious R&D tradition of innovating in food technology over the last four decades. It will steer us to the next phase of growth by delivering disruptive innovations, renovating the core product portfolio and providing value en-

gineering to remain cost competitive in the market place,” said Sudhir Nema, VP – R&D and quality, Britannia Industries.

Britannia started its R&D centre in 1970 in Mumbai. The new centre in Karnataka is to be a consolidated facility that houses modern capabilities.

DineEquity to debut IHOP brand in India FHW Staff Mumbai DINEEQUITY, one of the world’s largest full service restaurant companies and the franchisor of two Applebee’s Grill and Bar and IHOP restaurants, has announced plans to enter India, the 19th country for the company. DineEquity has signed a multiunit franchise agreement with Kwal’s Catering, a subsidiary of Kwal’s Group, to bring breakfast and family dining chain IHOP to the country, with the first location scheduled to open in Gurugram in

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early 2017.

Additional 19 locations are planned in multiple states of Northern and Southern India over the next decade. The addition of 20 IHOP restaurants in India is expected to generate at least 1000 jobs. The local economy is also expected to benefit from the initial construction and ongoing purchase of goods and services, most of which will be sourced locally.

“We are excited to bring our IHOP brand to India with its vibrant, growing economy.

Together with our new franchisee, Kwal’s Catering, we have a terrific opportunity to

introduce a brand that for 58 years has been spreading happiness. We’re confident that IHOP’s unparalleled breakfast experience any time of day will be embraced by our Indian guests as enthusiastically as it has been in our more than 1,700 locations in 11 countries,” said Daniel del Olmo, president – international, DineEquity.

The menu for India will feature customised dishes to meet the dietary preferences of the country, such as eggfree pancakes, as well as locally inspired vegetarian dishes, both to utilise regional produce, spices and other

local ingredients.

Sameer Lamba, managing director, Kwal’s Group, commented, “From the first time I experienced the food and atmosphere at IHOP, I felt that this was a concept that belonged in India. That belief was only strengthened with each visit to an IHOP, where the quality and friendliness met the same high standard, wherever it was located. I am committed to bringing that same IHOP experience to guests in many locations in India, and I am honoured and grateful that IHOP has selected my company to do so.”

Since 2014, 72 new interna-

tional restaurants have opened, and eight planned additional openings will take place in 2016, resulting in the third consecutive year of record international growth for the company. In addition to 80 newly opened and planned international openings, DineEquity has tripled the international development pipeline to over 200 restaurant commitments. International growth has been largely focused on three key regions – Latin America, the Middle East and Asia Pacific, increasing the number of restaurants in existing markets while entering new ones.

DECEMBER 16-31, 2016

NEW KIDS ON THE BLOCK

Turyaa Chennai TURYAA CHENNAI hotel is all about enterprise and entertainment right in the heart of Chennai, Tamil Nadu. Besides being the closest hotel to the Chennai City Centre, it is also built to cater to the needs of a discerning, tech savvy, business clientele and leisure travellers. The hotel offers 24-hour operations of concierge, reception, in-room dining, coffee shop and currency exchange service. The hotel is located in the IT corridor of Chennai. Primarily a business hotel, Turyaa Chennai is situated only 20 minutes away from the Chennai International Airport. The hotel features 112 deluxe rooms, 24 junior suites and four superior suites.

F&B options at the hotel include Svar, a lobby restaurant; Dao, the Chinese restaurant; Twist Bar; Samasa, a rooftop garden restaurant offering fusion dishes; and Mista Deli. Additionally, Turyaa Chennai also houses a spa, steam room, an infinity pool, a travel counter and an utility shop. The hotel's meeting and event spaces can accommodate up to 500 guests. It features two halls: The Utsava I offers 2,427 sq ft of event space, whereas Utsava II is a smaller room, but has the facility of being combined together to create a large event space. The hotel is also amongst the few that offers an exclusive terrace for open-air events, which can accommodate upto 60 people.

The Fern Goregaon THE FERN HOTELS & RESORTS has announced the opening of The Fern Goregaon, an upscale business hotel which will be the closest hotel to the Bombay Exhibition & Convention Centre. The hotel’s proximity to Western Express Highway, business and entertainment hubs and the exhibition centre makes it an ideal location for business travellers. The hotel offers 89 rooms ranging from 28 sq mts to 32 sq mts, an all day dining restaurant, three banquets halls which can accommodate from 25 to 200 people, a range of facilities such as roof top swimming pool, fitness centre and more. The unit is owned and promoted by IJB Hotels and managed by Concept Hospitality.

The FrydayHouse THE FRYDAY HOUSE, a pure-veg pop up bar, has recently opened its first pop up Belgian Fry Bar in Breach Candy. The Fryday House offers its two main varieties of imported Belgian Fries (Belgian Fries and Wedges) accompanied by a choice of exclusive dips.

Meininger Hotels Cox and Kings-owned MEININGER HOTELS has recently signed a contract for a new hotel in Heidelberg. Meininger Hotels and Hirotani Projektgesellschaft mbH have signed a contract for a new hotel in Heidelberg, Germany. The hotel will be located at the Carl-Benz-street 4-6, close to the central station. The opening of the first Meininger Hotel in Heidelberg is planned for the beginning of 2019 with a lease term of 20 years. The new hotel will offer 336 beds in 100 rooms on five floors. The Old Town (Altstadt) and city centre are easily accessible due to the project’s location close to the central station as well as good public transport connections.

North Hill CityResort NORTH HILL CITY RESORT, a new five-star luxury resort near Chiang Mai, has been recently opened. The 42-room boutique resort offers views of Doi Suthep and proximity to the new North Hill Golf Course. The resort is located 20 minutes away from Chiang Mai International Airport and downtown Chiang Mai. Maximising outdoor spaces, the property features an outdoor amphitheater with a swimming pool and pool bar, serving as a venue for functions, meetings and weddings. The property features an Italian restaurant, The Zest, serving authentic Italian dishes with a Thai flare. Additionally, the resort houses a private home grown farm featuring a number of local vegetables.

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PRODUCT TRACKER

Teabox

Four Seasons

TEABOX has introduced exclusive gifting collections for the festive season. The collection features exotic selections from Teabox in festive packs. The selections include Nutty Pumpkin spiced black tea, a chocolatey Nutcracker blend, Chocolate Marmalade black tea and an exotic cubeb pepperbased tisane, the Red Jamaican. The collection ranges from `750 to `4,000.

FOUR SEASONS has launched a new set of wines for the festive season. The reds from the premium Barrique Reserve Collection from Four Seasons Wines can be accompanied with a meal. Whereas, Four Seasons Barrique Reserve Cabernet Sauvignon (or Shiraz) is ideal for gifting.

Produced from the grapes handpicked from the Sahyadri valley in the Western Ghats, these wines are nonpareil with a complex aroma profile and an expression of crushed black current with a hint of spice.

Social The SOCIAL chain of restaurants has launched a new range of products for restaurants. The themed products range from buckets, bottles, jars and small bathtub. The jar can be used as a desk pencil stand etc, if not pickles. The products are ranging `299 to `799.

Pristine Bakery specialist PRISTINE has introduced an exclusive Super Veg Red Velvet Cake Mix in the India market. Pristine uses naturally made red colour which has no disadvantages on health. This natural beetroot colour is permitted by Food Safety and Standards Authority of India (FSSAI) regulations. Pristine takes advantage of the healthy properties of a beetroot and makes the product beneficial for consumers.

Super Veg Red Velvet Cake Mix by Pristine is 100 per cent natural which is made from beetroot extracts.

The premium ingredients used in this cake mix gives a free flowing batter. This results in a sponge which has great volume and a delicious taste and flavour. Premix results into a soft and moist cake with a rich texture. It has excellent short-bite with a good mouth feel. A red velvet cake mix is a perfect base for bakers to work on and create masterpieces.

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DECEMBER 16-31, 2016

PRODUCT TRACKER

Noble Skiodo NOBLE SKIODO has launched its latest 40’ full HD LED smart TV, a stepup model featuring images from high performance engine, high speed response and multi-function versatility. The product delivers a balance of picture quality with sharp images and vivid colours, integrated with smart features.

Milagrow T&S Brass T&S BRASS’ line of ChekPoint sensor faucets improve hygiene by reducing the spread of germs, while also saving water and money by decreasing water consumption by up to one gallon per hand wash. The EC-3132 model is designed for single-hole deck mounts and features abovedeck electronics and a side temperature mixing handle. All ChekPoint faucets also include features like multiple power options including the T&S hydrogenerator which uses the flow of water to the faucet to generate energy, plug-in AC transformer or battery power sources, vandal-resistant aerator, adjustable water shut-off delay and automatic time-out, low battery LED indicator light and optional auto-flush feature to flow water for 30 seconds after every 12 inactive hours.

MILAGROW has introduced three robotic lawn mowers powered with advanced robotic technology.

The 13 sensors installed in these robots ensure operational efficiency and safety. Obstacles are detected by touch sensors which cause the robots to change their direction. Torque sensors make sure the wheels aren't damaging the lawn which it is mowing.

Rain sensors ensure that the robots go back to the base in case of rain. The lawn mowers are now available with a one-year warranty on Milagrow Humantech’s website and are priced between `69,990 and `129,990.

Mad Over Donuts

Choko la

MAD OVER DONUTS has launched a new range of signature assorted range of donuts and beverages, specially designed for the Christmas season. Three new flavours, with Christmas flavours and dashes of white, red and green, are available for a limited period. Ginger Buddy is made from honey, milk chocolate ganache and ginger glaze, adding a spicy flavour to a sweet donut. The Strawberry Santa is made from milk chocolate ganache, rich white chocolate and strawberry jelly. Whereas, The Hazelnut Latte and Hazelnut Frappe serve as accompaniments.

CHOKO LA has launched Christmas hampers and gift packages for the festive season.

Packed in colourful boxes and fancy tins, these hampers are filled with delights comprising of gourmet chocolates and cookies such as bonbons, truffles, rochers, fudge, choco chip and coconut cookies. Hampers have been curated keeping various preferences in mind and range from `350 onwards. Choko la is also introducing a range of Christmas special products such as macaroons, plum cake, mini themed designer cakes, Christmas cookies, and cupcakes.

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CHEF’S PLATTER

The dim sum master craftsman Chef Wang Yixuan, head chef, Yauatcha India is a dim sum expert from China who is creating new innovations in the restaurants offering 44 varieties of classical dim sum in a modern way for the discerning Indian clientele

By Sudipta Dev

M

ichelin star restaurant Yauatcha is a modern interpretation of the traditional Chinese dim sum tea-house. Launched in London in 2004, Yauatcha is located in four Indian cities Mumbai, New Delhi, Bengaluru and Kolkata. Recently a new menu was curated by Chef Wang Yixuan, who has been appointed as consultant dim sum and head chef of Yauatcha India. Chef Wang is an expert in dim sum making, and has perfected the craft in the last 23 years, along with modern Cantonese cuisine.

Having worked in many well known restaurants and hotels across China, he is excited

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about introducing a whole new range of dim sum varieties in India.

Giving an interesting account of the history of dim sums, Chef Wang says, “Dim sum originated in China thousands of years ago. It is a style of Cantonese food and was originally an exclusive luxury made for the Emperor and his family, but was also enjoyed by the wealthy. In the ancient times, those who travelled the Silk Road across China, required a place to rest, before continuing their journey. As a result, tea-houses opened up along the roadside of Southern China and began offering bite-sized snacks with tea as an accompaniment to the

travellers. This is how, ‘Yum Cha’ was born - the act of eating dim sum and drinking tea at any time of the day.” He reminds that the purpose of dim sum is to be enjoyed as nibbles and not to satiate hunger.

However, over time, dim sum became popular, being light to eat, which could be consumed anytime. “Also, the fillings can vary from vegetarian to meat and it can be steamed or fried.

Recently, there is a growing popularity of dim sum in the Western world and we at Yauatcha, create dim sum that are traditional but with a modern influence,” adds the chef.

The chef was born in Guandong, China which is in

the heart of Canton region. He learnt cooking from his family and grew up eating dim sum as a family activity. “I personally have always enjoyed Cantonese food, especially dim sum. And thus, started my career in dim sum making in the year of 1993,” he says. His culinary journey has included Guangzhou Yalongge Hotel, Yuexiu Tian’an Mansion, Haerbin San Diego Hotel, Chengdu Mantingfang Restaurant, Chengdu Century City Intercontinental, Wuhan Optical Valley Hilton Hotel and Sichuan Tianlun Group.

Perfecting the art Chef Wang believes the skills needed by a chef to

Chef Wang Yixuan

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make great dim sum requires strong culinary foundation coupled with passion and creativity in producing dim sum that would be good to taste, as well as appetising to look at.

“Passion and perseverance will always go hand in hand to be successful. As a dim sum expert, I feel immensely happy to feed people and firmly believe that the focus needs to always be on the tastes, flavours, textures, ingredients and overall preferences of the guest,” he states.

His advice to the Indian chefs who want to gain expertise in the craft of making dim sum is that they should not lose their patience, as that is key to this profession. “It is a delicate art, and needs to be mastered over time. There is no shortcut to learning how to make dim sum,” he asserts, adding that at Yauatcha the chefs take pride in creating traditional dim sum dishes with modern flavours and presentation.

Highlighting the innovation he has introduced in Yauatcha, he shares that they serve over 44 varieties of classical dim sum, in a modern way. “We use recipes that are thousands of years old, and are still received very well.

What we have done is given it a modern twist, offering guests something traditional

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and yet so different. Keeping the Indian market in mind, I have introduced new vegetarian dim sum, to match the local preferences,” mentions Chef Wang. Yauatcha has recently refreshed its menu across India to include many new vegetarian as well as regular dim sum. Some of the

new dishes include Mandarin dumpling, made with asparagus, raw papaya, corn and orange juice, hence the name of the dumpling. “Spicy har gau is our twist on the traditional har gau- where filling is spicy has chilli oil and finished with black caviar. The corn carrot and curry dumpling has curry

flavoured sauce so tastes quite different,” he remarks.

According to Chef Wang, after joining Yauatcha, his primary focus has been on conceptualising new varieties of dim sum to delight the discerning palates, along with creating an artful balance of classical techniques and innovative ideas. “Our dim sum has a blend of both traditional and modern contemporary twists, either in the technique or the ingredients used. We create a variety of dim sum that can be enjoyed at any time of the day,” he says. For example, the conventional cheung fun, is updated to combine both soft and crunchy textures in the prawn, while the use of mock meat, puts a much-needed twist on the classic puff dish. Har gau, the shrimp bonnets are complicated to create and judge the skill of a chef, and the turnip cake is fried and has a thin crunchy layer on the outside with softness inside.

Are traditional dim sum chefs meeting the changing demands of the new age customers ? The chef reminds that traditionally dim sum dishes are not considered a ‘meal’ in China - it used to be a quick, convenient, ‘fast food’ that the traders used to eat on their journey. For the local farmers in China, it was a nice snack to

gather around, and catch up on gossip and news at the end of the day, in the fields. “The original recipes of dim sum that are native to China, would not appeal to the Indian palate, or the Westerner’s palate in general.

At Yauatcha, while we use authentic recipes for cooking, we have infused a modern interpretation to it, keeping up with the times, which appeals to all palates. Today customers too are understanding the value of age old recipes, and are open to new experiences. This greatly helps us,” he informs.

For the health conscious consumer dim sum dishes are an excellent option. Pointing out that dim sum has evolved over the years in taste, fillings, flavours, texture from region to region, and will continue to become popular as it is healthy and light, Chef Wang states, “Nowadays, people have become more conscious and aware about their health and as a result there is a preference of healthy eating, across the globe. Steamed dim sum are healthy and are packed with meat and vegetables that are fresh, for example our vegetable chive dumpling, the Crystal dumpling and the har gau.” He foresees the emergence of dim sum culture in India.

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HIGH SPIRITS

FOR THE LARKOFWHISKY Known as the 'Godfather of Australian whisky', Bill Lark, founder and global brand ambassador of Lark Distillery sheds light on the unique whiskies of Australia's island state, Tasmania

By Mohit Rathod

T

asmania, an island state off Australia's south coast, is known to offer ideal conditions to make malt whisky. Following 150 years of the closure of the last Tasmanian distillery, Bill Lark, founder and global brand ambassador of Lark Distillery, identified the true potential of the region for producing world-class whisky. Tasmania is blessed with rich fields of barley, an abundance of pure and soft water, highland peat bogs and the perfect climate to bring all the ingredients together in crafting whisky. The vision of producing Tasmanian malt whisky was born on a trout fishing trip in the highlands of Tasmania. Lark's father-in-law Max produced a

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bottle of single malt, and as they enjoyed a drink in the park at Bothwell, surrounded by Georgian buildings, barley fields and the gentle flowing of the Clyde River, Lark remarked to Max, “I wonder why there isn’t anyone making malt whisky in Tasmania.”

In 1985, Lark who is also popularly known as 'the Godfather of Australian whisky', built and operated a pub with his wife in Tasmania’s northern ski field with three other families, until they sold it in 2005 when the Lark Distillery had truly taken over their lives. In 1992, Lark Distillery commenced operations at Kingston where they started distilling whisky and developing other products. Today

Bill Lark

the Lark Distillery is one of Australia’s leading distilleries, producing high quality, premium spirits using traditional methods. The range of distilled products includes the flagship Lark Single Malt Whisky and Forty Spotted Rare Tasmanian Gin. The range of whisky produced at Lark Distillery also includes some limited releases such as

Apple Brandy Cask 43%, Bill Lark's Hall of Fame and Bourbon Cask 43%. It also features a range of spirits such as Quiet Cannon Rum, Slainte Whisky Liqueur and 60 ml Trio Gift Box. Lark Distillery currently produces 50,000 litres a year, but aims to build that upto 200,000 litres in the coming years.

A founding member of the

Australian Distillers Association and the Tasmanian Whisky Producers Association, Lark has been active in promoting and creating an awareness about Tasmanian whisky in general, rather than just marketing Lark Distillery. Apart from Lark Distillery, there are around 15 other distilleries in Tasmania making single malts. He says, "I think

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that by creating an awareness of the Tasmanian whisky first, then promoting individual brands will help us tap markets even better.

What makes Tasmanian whisky different from others is that, in Tasmania, we have a brewing bowl, which gives an oily and rich malt character; Tasmanian whisky is always defined by this finish and flavour." Speaking specifically about Lark Distillery's USP, he continues, "When we started making whisky, Scotland used to use big 200-litre barrels; but we found that small barrels help to highlight the intense flavours of the whisky. Our USP is small cask aging."

Tourism identity Alongside the whisky production business, Lark Distilley offers an array of experiences to tourists. Situated on the Hobart waterfront, Lark Cellar Door and Whisky Bar offers the opportunity to taste Tasmania’s finest whisky and other distilled spirits in a warm atmosphere.

The bar offers over 150 premium malt whiskies. Visitors can also

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choose from a selection of Tasmanian beer, wine and cider as well as coffees and cheese platters. Tasmanian Government has realised that whisky is becoming an iconic industry in the state. A lot of people come to Tasmania who, among other things, want to experience the region's whisky. The government has also put together a whisky trail website and Lark Distillery is a part of this. Lark shares, "Through tourism, we find the people who come for the whisky tour and learn about the product; they later become the brand ambassadors for our whisky. So the best marketing tool we can have is tourism."

The Lark Distillery Tour allows tourists to discover the process, ingredients and art that goes into creating its single malt whisky. A more immersive experience, The Premium Lark Experience offers a full day of learning and hands-on production at the Lark Distillery.

India focus Lark Distillery's plans to debut into the India market in-

cludes a large part of awareness activities. Lark had recently visited India to understand the F&B culture. He remarks, "I have good experiences of Indian whiskies in Australia, and I have heard the palate for whisky in the India market is changing.

Some years ago, the market was defined by blended whiskies, but things are rapidly changing in India, especially in Bengaluru.

Being the IT capital, a lot of young people in the industry are travelling across the world. They are very much exposed to the different types of whiskies, like the ones that we make in Tasmania – single malts."

Lark is looking at targeting Delhi, Mumbai and Bengaluru, which possess a good potential due to their evolved cultures. As part of its strategy in India, Lark Distillery will interact with

HORECA players and also conduct events such as whisky tasting for the public and the F&B industry. "We heard that in India there is a high tariff on whisky import, which is one of the barriers for us. However, even with that, there is a market which is prepared to pay extra to explore some of the international brands. I am surprised that many people in India have heard about Tasmanian whisky and Lark whisky, so I think there is enormous potential for us to enter the India market."

Emerging culture One of the things becoming widespread in the F&B trends in Australia is pairing whisky with food. Lark highlights, "It is a very common experience in Australia to have meal with whisky, rather than with wine. To promote this

culture in India, we will work with various venues to host dinners, and with chefs to prepare a menu that matches with whiskies. Tasmania has various types and characteristics in whiskies, which can be paried with different types of food.

Once we get ourselves established here, I think we can also work on certain whiskies which may appeal to the India market."

The future strategy for Tasmanian whisky in India, especially the next five years, is to enter the market softly, introducing whiskies in Delhi, Mumbai and Bengaluru and having whisky events and getting to know Indian customers.

"Within the next six to nine months, we would certainly be able to find a marketplace in India for our gin and certain whiskies," asserts Lark.

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The art pastry of

This festive season, some of the top pastry chefs of India's leading hotel brands share their insights on how to master the craft and what's trending in the industry

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DECEMBER 16-31, 2016

(

THE MAIN FOCUS

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cover ) CHEF RAVI VARMA Pastry Chef, La Patisserie, Taj CoromandelChennai

Key essentials of mastering pastry craft Pastry craft is all about creativity and the incredible taste sensations that one can create! The fascination with technique and innovation is a neverending process, and as a pastry chef, and I guess this is true of most professions - one must be a keen learner to identify and grasp new techniques and trends. At La Patisserie, Taj Coromandel- Chennai, the focus is on creating desserts that are marked by interesting textures and thoughtful mix of ingredients.

New trends in India Today’s guest is so well-travelled and with several TV shows and magazines showcasing the current exciting trends in food and desserts, it becomes imperative for us to keep pace and reinvent our offerings to stay relevant. Patisseries today are not limited to just simple pastries and cakes. Now it is about mirror finished cakes, spider glaze using titanium dioxide, and desserts with various textures and combination of exotic flavours. Today, with the availability exotic berries and edible

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flowers, creativity is taking a huge leap with interesting flavours and colours. Social media is playing an important role in exchanging ideas.

And not only this, with today’s guests wanting camera-ready food, chefs have to be creative in taste, of course, but also in presentation.

Your special offerings La Patisserie, Chennai’s favourite cake shop and delicatessen at Taj Coromandel - Chennai is much loved among Chennaiites for its signature dishes, delectable pastries and chocolates, and bespoke hampers for every occasion. We have crafted several sweet masterpieces, adding to the menu an enviable range of delicious pastries and cakes, delightful chocolates, an appetising assortment of freshly baked breads, breakfast rolls and scrumptious snacks. I particularly love our offerings of chocolate pralines with homemade fillings of Earl Grey tea; orange, raspberry

pralines; filter coffee and salted caramel. And also the Nutty Barks, Chocolate Florentines, macaroons and brownies in customised gift boxes. We also offer classic French pastries revisited, mirror cakes, sugar-free and gluten free cakes and vegan cakes. A must try is the glutenfree Chocolate Silk Cake - rich, smooth and flavourful. To add a dash of glamour to your celebrations at home or at work place, we offer creamy desserts set in small takeaway cups. The take-away party desserts are available in four flavours - tiramisu, mango, chocolate and strawberry. Guests have also loved our travel cakes – good to carry while on travel and can be part of your evening tea! These cakes do not need refrigeration.

Choose from varied flavours like almond, orange, vanilla, banana walnut, pistachio, marble and apple cinnamon. Also, breads in varied flavours like walnut

and rye, pumpernickel, sunflower seed, potato bread, French baguette, toast bread white, toast bread whole wheat and sweet breads like Chelsea Bun, date and jaggery and cinnamon bread. For those who like it customised, we also offer bespoke cakes.

Signature items for this festive season For the festive season other than traditional plum cakes and puddings, La Patisserie offers homemade spreads, jams, flavoured marzipans, fruit marshmallows and ginger cookies.

Its sweet bliss with edible chocolate greeting cards, chocolate Christmas trees, chocolate Santa and festive cupcakes.

Guests can also enjoy our Signature Stollen Bread. This is a rich Christmas bread with stuffing of marzipan and infused fruits, soaked in clarified butter overnight and rolled in cinnamon sugar. There are also bespoke hampers containing a range of festive goodies, wine and gift hampers.

(As told to Sudipta Dev)

DECEMBER 16-31, 2016

CHEF SAVIO FERNANDES Pastry Chef, The St Regis Mumbai chef, being trained under the guidance of an accomplished and experienced pastry chef is always the best place to start. This coupled with the will to learn and constant practice to hone your skills takes you a long way. Pastry craft also requires having access to proper ingredients and equipment to create the perfect dessert.

New trends in India

Key essentials of mastering pastry craft Excelling in anything requires a fine balance of love for the art, practice and proper guidance. To be a great pastry

The world of pastry craft is always evolving with innovations and new trends making it so exciting.

Well-travelled guests now understand and appreciate the finer nuances of chocolate which has led to the trend of using single origin chocolate in pastries.

Gravity cakes are another exciting new trend. Themed parties and corporate coffee breaks (buffet tables especially) have also picked up big time.

Your special offerings We at The St Regis Mumbai have themed Sunday brunches and modern plated desserts at our modern European restaurant - Luna Gusta. Other than that, I am proud of The St Regis’ custom made cakes and the breakfast spread we have to offer.

Signature items for this festive season With Christmas round the corner, we have planned a modern classic menu for the buffets. We will be recreating some signature holiday desserts like the traditional plum cake, European Christmas classics like the Stollen and plum pudding. We will also be adding a few delicious desserts in the menu this year such as crisp white chocolate gingerbread cake and hand molded pralines.

(As told to Sudipta Dev)

CHEF ABDUL WAHID Pastry Chef, The Westin Gurgaon

Key essentials of mastering the pastry craft Practice makes a man perfect and this is something which really stands true in the field of pastry. Getting the basics right is extremely important in this field. It is through constant practice and the experience that is gained over the years that your basics are polished.

Your personal involvement will not only enhance your knowledge of ingredients and how they need to be handled but also allow you to understand to what combinations and concussions work the best together.

DECEMBER 16-31, 2016

New trends in India Health is taking a centrestage in the country where more and more consumers are choosing the healthier options and gradually the industry is also adopting practices to deliver to this trend. This is being done by moulding and using ingredients and creating offerings that are healthier.

Your special offerings I would like to highlight our range from French chocolates to

Bavarian vanilla. We also ensure that the menu and offerings are kept in rotation depending on the seasonal availability thus ensuring the best of produce and freshness to cater to such ever-changing situation. We also have a dedicated flavour of the month which is meticulously selected according to the produce in season. For the month of December we have strawberries as our flavour of the month and we ensure that the menu and offerings are altered daily to highlight the freshness of the ingredient.

Signature items for this festive season Some of the special offerings that we will be adding to this festive season

is plum pudding, baked chocolate melt parfait with spiced sauce and panettone with orange vanilla sauce.

(As told to Saloni Bhatia)

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cover ) CHEF VIVEK KADAM Pastry Chef, Grand Hyatt Mumbai techniques and keep up with the trends in the market. However, this craft gives you the freedom to make a recipe of your own, to tweak/modify it as per your preference and come up with an extraordinary product.

New trends in India

Key essentials of mastering pastry craft Being a pastry chef is the most wonderful job in the world if you have passion, determination and a touch of talent, plus patience and a lot of knowledge. We are continuously in the quest to seek new information and

Europe has always been the hub of pastry and desserts and we draw inspiration from there in various ways. Most popular in the recent times are cupcakes, jar cakes, macaroons and colourful pralines and different looking Verrines and glazed cakes. For those who want to have their cake and diet too, there are calorie-controlled items that fit the bill. These satisfy your craving without adding to the

calories and making you feel guilty after having them. Another trend gaining popularity is fusion desserts, Indian flavours mixed with foreign ingredients creating magical new recipes.

Your special offerings All our guests swear by the Tiramisu at Celini. In addition to our signature truffle cake at the Gourmet Store, we are constantly experimenting with flavours from different regions which have been appreciated.

Signature items for this festive season Revel in the season’s exuberance with our indulgent plum cakes, handcrafted cookies, chocolate Santa Claus, gingerbread, stollen, Christmas pudding, Dundee cake and a host of seasonal offerings.

Keeping in mind the growing health consciousness of our guests we are customising healthy alternatives using oats, cranberries, raisins and other such ingredients.

(As told to Sudipta Dev)

CHEF SANJAY BAHADUR Pastry Chef, ITC WelcomeHotel, New Delhi Your special offerings

Key essentials of mastering pastry craft First and foremost, the most important thing that is required to master the art is my basic education at the catering college. My very first trainer gave me the best of knowledge and made sure I repeated a task to perfection. Today I value that part of my training. I really believe there is no substitute for hard work. The minute details of an art are essential to master the craft of pastry. One should never be content and should try something new or innovative. Good tools and raw materials also assist this craft.

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New trends in India The Indian bakery industry is a fast growing industry as bakery products are making their place in the Indian lifestyle. The industry is largely influenced by the West and the Middle East. For example, jar cakes, red velvet cakes, mini desserts etc. The concept of designer cakes too has been accepted very well by the country. This has in a way helped us to explore our own creativity in many other things. The Indian bakery industry today is exploring new heights. There has been a lot to offer in eggless products which people think is not possible.

While at work, I have a personal motto which helps me cater well to the guests “Presentation attracts and taste fetches.” Today, taste and presentation are the two things that makes a guest come back for more. Some of the dishes that do really well are Salted Peanut Brownie, Florida cake, Chocolate cake and savouries to name a few.

Signature items for this festive season All baked goods incorporate forgotten Indian grains like barley, millet, ragi etc. A lot of recipes consist of soya cream and milk as a substitute of old fashioned full fat dairy cream wherever possible. Salted peanut brownie is a signature dish which is liked by most of my guests. We did some hampers for Deepawali recently consisting

of saffron gulukand cake, double chocolate chip cookies, homemade walnut dark truffles, cashewnut white truffles, to name a few. This winter we will be doing some ginger bread cookies, bouche de noel, plum cake, plum pudding, ginger bread house, Stollen to name a few.

(As told to Saloni Bhatia)

DECEMBER 16-31, 2016

( CHEF GOPAL CHAMOLI Pastry Chef, Shangri-La's, New Delhi perfecting his individual pastry making skills.

New trends in India

Key essentials of mastering pastry craft A pastry chef thrives on imagination, innovation and a thorough knowledge of how ingredients work with one another to create a wide variety of baked treats and desserts.

A pastry chef must develop solid culinary skills in addition to

The ‘sweet food’ wave is the latest fashionable trend to sweep the culinary world. Trends regarding desserts are constantly evolving and desserts have become real luxuries.

Hotel patisseries are expected to craft elegant and delicious pastries with an artistic and precise approach that favours seasonality and creativity, while keeping up with the standards of the establishment. The latest dessert trends should define an indulgent finale to a great meal out. These trends include - deceivingly down-to-earth desserts with upscale attributes, innovative techniques while blending the non-

traditional dessert norms with the old, and also the size of the treats.

Other trends include- combining cold elements with hot ones, substituting dairy items with granita (semi frozen desserts), sorbet (Italian ice), deconstructing desserts, dessert hybrids that combine two desserts into one, and also incorporating savoury food items into the sweet ones. At our newly launched tea restaurant – Mister Chai, we have also tried to incorporate flavours into desserts that would

THE MAIN FOCUS

bring back memories of our guests making them reminisce about their childhood.

Your special offerings Our tea restaurant, Mister Chai is a unique concept of a tea restaurant where we have a jewellery box, culinary display at the patisserie within the outlet featuring exquisite and classic desserts. Amongst our offerings is a unique selection of artisan chocolates blended with local ingredients like sweet saunf, aam papad, and tamarind which are the flavours embodying the concept of Mister Chai.

Signature items for this festive season This festive season, we will be offering our guests a selection of unique desserts at Mister Chai such as Jasmine Honey Bar, Raspberry Delice and Mango Gulkand Bavarian to name a few.

(As told to Saloni Bhatia)

SUNIL VAISHAMPAYAN Executive Pastry Chef, Eat Around the Corner, Mars Hospitality Your special offerings

Key essentials of mastering pastry craft The most important factors would include creativity and innovation. Also his/her passion towards this area of interest needs to exist without which it would not bring out the best of the individual in the products created. Having a steady and artistic hand while producing these creations is also very important.

New trends in India There have been plenty of intro-

DECEMBER 16-31, 2016

ductions of dessert hybrids in the market recently. In addition to these hybrids, there is a good demand for vegan and gluten free products as well. The consumer market itself has grown in the aspect of more health oriented products. There are also other introductions of sweet and spicy desserts as well as sweet savoury items on the menu create a value addition as well. Items like a BLT waffle or a grilled veggie pancake are some options.

At Eat Around The Corner we offer a spread of nearly 30 different desserts on a daily basis which range from international favourites like red velvet, baked cheesecake, Tiramisu, etc, in addition to more traditional desserts like German Chocolate Cake, Linzer Torte.

Also, house specials like New York Chocolate Cake, Sticky Toffee Pudding and Mars Bar Cheesecake. The counter is spread across 10 feet of a display counter and we also have a variety of 15 plus breads for sale. For a restaurant to have this kind of a space to showcase my bakery and pastry creations is something any pastry chef would be proud of.

Signature items for this festive season We will be considering a few signature new items designed towards enhanc-

ing the Christmas feel. These would include options like Brandied Fig Torte, Iced Christmas Torte, Ginger Bread House, Sticky Toffee Pudding, Stolen and many more.

(As told to Sudipta Dev)

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25

cover ) CHEF DINESH KHANDARE Pastry Chef, Four Seasons Hotel Mumbai Key essentials of mastering pastry craft The basics are very important, they form the foundation, no matter what the cuisine. Be it French pastry, Indian sweets, Middle-Eastern sweets, etc, balance of flavours, marrying flavours that go together, incorporating textures (gimmicks / hype these days, strange flavour combinations being used). Pastry art and the visual appeal of desserts is essential to our craft.

New trends in India To be honest we are still aping the West.. we are now following a lot of Australian

trends after the popularity of Masterchef Australia (deconstructed desserts, etc). Following a global trend, Indian pastry chefs are incorporating local flavours and ingredients. Indian desserts are getting a makeover with western flavours.

Gulab Jamun Creme Brulee, Lemon Grass Pannacotta, Paan Ice Cream, Dulche De Leche Kheer.

Signature items for this festive season This will include Apricot Panatone, African Yule log, traditional Xmas rum cake, and other specialities.

Your special offerings I am particularly proud of our

(As told to Sudipta Dev)

(

THE MAIN FOCUS

CHEF MANOJ PAINULY Pastry Chef, JW Marriott, Chandigarh

Key essentials of mastering pastry craft As interesting as it seems, pastry craft includes a lot of prerequisites in order to obtain a successful product.

Most importantly, this requires a creative mind, backed by proper knowledge about the ingredients, basics of baking and pastry arts, an artistic hand, management skills and patience. These are the core essentials required to master the pastry art.

New trends in India Tex-Mex cuisine for one is a new trend which is gaining a lot of popularity these days. Mostly the French trends are followed in the culinary industry in India. Then, there is the theme of fusion which has gained a lot of acceptance; allowing chefs to have fun and be adventurous. Also, the concept of blending is

DECEMBER 16-31, 2016

widespread in the food industry which extends to tea, jams, wines, flavours etc. Along with these growing trends, today, people in India are extra conscious from a health perspective with low fat and healthier food options emerging as the preferred choices.

Your special offerings Already counted amongst the best in the tricity, Chandigarh Baking Company or CBC as it is popularly known, the bakery and patisserie at our hotel was re-launched with a new and improved theme and menu recently.

At JW Marriott Chandigarh, we look to stay ahead of the curve and come up with offerings which are oneof-their kind. Many of the offerings in the new menu of the CBC are a first in the city.

‘Crème Brulee stuffed Raspberry Cake’ is an exclusive creation of ex-

perts at JW Marriott Chandigarh’s CBC. Realising that the youth today love to try traditional foods in refreshingly different ways, the good old chhole-kulche has been introduced with a twist in the new menu of CBC. The newly-introduced waffle-pressed chhola-kulcha sandwich consists of white chickpeas, masala kulcha and cottage cheese. Though most people have had chhole-kulche, the waffle-pressed sandwich topped by a sprinkling of secret spices is something refreshingly new.

Signature items for this festive season As we are about to enter the last month of the year, it is that time of the year which marks the arrival of the Christmas and New Year festivities. The festival of Christmas is celebrated with a lot of pomp and show in the hotel. The pastry de-

partment is all on its toes to ensure that we are able to welcome Christmas and the festive season in the most joyous and celebratory manner and enjoy it to the fullest.

A wide variety of breads and pastry items are presented during this time of the year which includes the signature Christmas breads and a few innovations of the chef’s plum cake, plum pudding, special Christmas cookies and ginger bread house. The CBC will keep on prepping up and refreshing the menu by offering new flavours for items like éclairs, macaroons and pralines on a regular basis.

Milkshakes in new and exciting flavours will be served in a glazed mason jar with an interesting combination of toppings accompanied by quick-bites. Adding healthier options to the menu our chefs have introduced bakery items like the 100 per cent whole wheat bread and rye bread which are baked fresh with no added preservatives or additives.

(As told to Saloni Bhatia)

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SPOTLIGHT

SIXYEARS OLD AND GROWING STRONG Hospitality Purchasing Managers’ Forum (HPMF) celebrated its 6th anniversary in Bhubaneswar at Hotel Mayfair Lagoon and Convention Center

I

n a three-day convention for purchasing professionals, India’s leading Hospitality Purchasing Managers’ Forum (HPMF) celebrated its sixth anniversary. The entire delegation of over 250 hospitality purchasing managers from across India, along with dignitaries, vendors and consultants, gathered at Hotel Mayfair Lagoon and Convention Center in Bhubaneswar, Odisha.

Delegates from Mumbai, Hyderabad, Pune, Ahmedabad, Bengaluru, New Delhi, Chennai, Goa, Guwahati, Jaipur, Indore, Nagpur, Vadodara, Bhubaneswar and Puri were present at the programme put together by Nitin Nagrale, general secretary and founder of HPMF and the core committee including HPMF chairman Mohan Deshpande and general manager, materials, Hotel Aureole; Teckbahadur Sarke, manager, Hotel Sahara Star Mumbai & Aamby Valley City Lonavala (Pune); Harvey Rodrigues, director, procurement, Hotel Meluha The Fern and Hotel Rodas An Ecotel Hotel; Mahendra Shinde, materials manager – The Resort

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Mumbai; Ganpat Dalvi, director, procurement, Four Seasons Mumbai; Jaideep Gupta, operations, procurement and preopening professional; and Gary Coutinho, supply chain manager, Devyani Airport Services.

Inaugurated by Ashok Chandra Panda, minister of tourism and culture, Government of Odisha, the occasion was also graced by H H Giriraj Singh Lotwara, president of Shree Rajput Sabha, Jaipur; Dilip Ray, CMD, Mayfair Hotels; Debasis Pattnaik, director, Crown Hotels; Lion Pankaj Mehta; and Souvagya Mohapatra, executive director, Mayfair Hotels among others. Highlighting the importance of purchasing managers, Mohapatra said, “From every tile in the floor to the entire structure, purchase is involved.

Purchase managers play an important role in material, marketing and money management.”

Pattnaik added, “Purchase managers are not visible on the foreground but they are like platelets in the blood.” Deshpande affirmed, “Purchasing managers are an integral part of the industry and they need to understand and showcase their own value.”

The need for HPMF is in bringing together the purchase heads of hotels on one platform to network, explore new aspects of purchasing and gather knowledge of the advantages of technology in purchase. “I am elated to host HPMF in Bhubaneswar,” said Nagrale, thanking Mayfair Hotels and the vendors for supporting the convention.

Knowledge-based sessions Touching upon the most important topics, experts from the hospitality industry discussed ‘Importance of Value Engineering and Life Cycle Analysis in Procurement’, ‘Work Life Balance, Vendor Relationship & Strategic Sourcing’, ‘Creative Strategies & Future of Procurement’ besides other presentations and motivational talks by Lion Pankaj Mehta and Pradip Almadi.

TESTIMONIALS

2nd HPMF Procurement Excellence Awards

■“Congratulations to the entire HPMF family for a very successful event.

Everything was just perfect.You have raised the bar for all” - Jairaj Singh

This year’s Living Legend Award was conferred on Sundaram RM, Vasantabhavan Hotels India and Basil Christopher Massey, Duet India Hotels. The Lifetime Achievement Award

■“We had a wonderful three days of knowledge sharing, networking and fun.Thank you for executing a convention of this quality, scale, excellence in terms of content, right mix of knowledge and fun.We raise a toast and salute our soldier Nitin Nagrale for the true dedication and our solidarity” - Sanjay Goyal

■“It is hard to find words to match the efforts put in by the HPMF team, in the spotless execution of this wonderful programme”- Shiv Menon ■“Very well planned, organised and executed, bundles of surprises, so many new friends, so much knowledge sharing…this is very good memory for a life time” – Santosh Bhame

DECEMBER 16-31, 2016

SPOTLIGHT

was given to Narinder Kapoor, The EIH. There was stiff competition in the other categories and the panel of jury had to rework to emerge with the most deserving winner. “While we started planning and preparing this event more than six months ago, the awards were put together in 45 days,” said Nagrale. The winners in the other categories are: ● Most Innovative Procurement Person of the Year: Parag Pawar, purchase manager, Royal Orchid Central, Pune ● Most Innovative Procurement Person of the Year: Hara Prasad Balliarsingh, senior manager, Mayfair Lagoon and Convention, Bhubaneswar ● Best Cross Functional Procurement Leader of the Year: Mahendra Shinde, materials manager, Hotel The Resort, Mumbai ● Best Procurement Person of the Year – Male: Boominathan Panchanathan, commercial manager, Fortune Select Grand, Chennai ● Best Procurement Person of the Year – Female: Shikha Sharma, Retreat Hotel and Convention Centre, Mumbai ● Best Use of Innovative Technology for Procurement: Ram Vriksh Dwivedi, assistant materials manager, The Lalit, Mumbai ● Special Jury Award: Vijayanand Thantri, head, procurement, Intellistay Hotels, Mumbai ● Superman of the Year Award: Abdul Kareem, purchase manager, The Leela, Chennai ● Best Use of Green Initiative as a Team: C Rajendiran and team, Novotel Ibis

DECEMBER 16-31, 2016

Sipkot, Chennai Change Maker Award: Teckbahadur Sarke, Sahara Star Hotel, Mumbai ● Change Maker Award: Gary Coutinho, Devyani International, Mumbai. ●

B2B meetings The entire buyer delegation was divided into groups of six members and a B2B meeting schedule was organised so that all the partners could meet the buyers on one-on-one basis.

Entertainment Exhibiting their talents, purchase managers celebrated with Bollywood songs on the saxophone, a puppet show and comedy besides multiple band performances. “We thank all the delegates for taking time out to be present in large numbers, our vendors who have supported us wholeheartedly and experts who made the sessions a big success.

I also take this opportunity to thank LG for once again partnering with us and making this wonderful event possible,” concluded Nitin Nagrale.

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HPMF AWARDS - PHOTO GALLERY

Mohan Deshpande, chairman HPMF (left) conferring the Living Legend Award on Sundaram R M, Vasantabhavan Hotels India

Mohan Deshpande conferring the second Living Legend Award on Basil Christopher Massey, Duet India Hotels

Giriraj Singhji Lotwara, president, Shree Rajput Sabha, Jaipur (left) presenting the Lifetime Achievement Award to Narinder Kapoor, The EIH Ltd

Best Use of Innovative Technology for Procurement Award given to Ram Vriksh Dwivedi – assistant materials manager, The Lalit Mumbai

Vaishali Sinha, director - housekeeping, Meluha the Fern and founder and general secretary of IPHA (left) presenting Special Jury Award to Vijayanand Thantri, head procurement – Intellistay Hotels Mumbai

Dennie Mathew, chief managing officer - American Hotel and Lodging Educational Institute (left) presenting Best Procurement Person of the Year – Female to Shikha Sharma, Retreat Hotel and Convention Centre Mumbai

Ayman Sheet, founder, Foodlinked (right) giving Award for Best Use of Green Initiative as a Team to C Rajendiran & team, Novotel Ibis Sipkot Chennai

Souvagya Mohaptara, executive director - Mayfair Hotels (right) giving Most Innovative Procurement Person of the Year to Hara Prasad Balliarsingh, senior manager, Mayfair Lagoon and Convention, Bhubaneswar

Partha Basu, LG Electronics India vertical manager - Hospitality & Real Estate, (left) giving Change Maker Award to Teckbahadur Sarke, Sahara Star Hotel Mumbai

Superman of the Year Award was given to Abdul Kareem, purchase manager – The Leela Chennai

Most Innovative Procurement Person of the Year was awarded to Parag Pawar, purchase manager, Royal Orchid Central, Pune

Best Cross Functional Procurement Leader of the Year was awarded to Mahendra Shinde, materials manager, Hotel The Resort – Mumbai

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Partha Basu presenting the second Change Maker Award to Gary Coutinho, Devyani International Mumbai

Best Procurement Person of the Year – Male was awarded to Boominathan Panchanathan, commercial manager, Fortune Select Grand, Chennai

DECEMBER 16-31, 2016

FOOD RETAIL

How will Ind AS impact the food retail sector?

Dibyendu Majumder, partner, Price Waterhouse & Co evaluates why food retail companies need to take a closer look into Indian Accounting Standards

T

he topic of Ind AS has been playing on the minds of C-suite members for a while now. Being well into the year when Ind AS is applicable for large companies with shareholders’ equity in excess of `500 crore, what is it that we’ve learnt around how it can impact companies in the food retail business? Let’s take a quick look.

Top areas of impact As with all types of change, one does observe that certain parts of the financial statements change more than other parts. For food retailers, this change is most prominent in the way a company treats sales and incentives, contractual arrangements with a hidden lease component and shrinkage.

Sales and incentives: When a company sells to customers, the key issues involve, among other things, combined sale of goods and services, sales of gift vouchers and ‘buy one get one free’ sales.

There are two main types of incentives provided: trade discounts and incentive payments.

The food retailer, in an effort to increase the volume of products it sells to the customer, reduces the selling price. Such incentives might include volume rebates and pallet allowances. The incentives are treated by the food retailer as a reduction of sales.

These types of incentives

DECEMBER 16-31, 2016

Dibyendu Majumder

can be attributed to the individual units of products supplied. These discounts reduce the cost of inventories, which will subsequently result in reduced cost of sales.

Payments to a customer are an attempt to increase sales of the supplier’s products to consumers. This includes payments for prime locations in the store, bundling of food and boarding charges where the sum of parts is less than buying individual product offerings and other incentives to dealers, distributors and customers which are seemingly related to achieving volumes.

These payments enable the company to secure a competitive advantage and drive sales. In most cases, the services provided by the retailers for that purpose cannot be distinguished from other sell-

ing activities performed by the retailer. Unless the service paid for by the company can be clearly distinguished (for example – the supplier can purchase the same service from a third party), these payments are sale incentives, that should be treated by the company as a reduction of sales.

The retailer will correspondingly treat these extra incentives it receives as a discount in the cost of purchases.

Leases: Thinking of simply ‘outsourcing’ part of your supply chain? Thinking about it carefully is the learning from implementing Ind AS so far.

Arrangements in the nature of leases are commonly observed in situations such as contract manufacturing, where a company may take up a significant portion of the manufacturer’s capacity under contract. Depending on contractual terms,

this may result in the contract manufacturing agreement becoming a finance or operating lease.

Food retailers normally enter into lease agreements for restaurants, shops and facilities with specific clauses, such as rent-free periods, payment of key money, contingent rental payments and mandatory renovations. Rent-free periods should be taken into account in the calculation of the monthly expense over the whole lease term. The payment of key money may give rise to an asset in some circumstances.

Where there is a clause that a building or premises that has been leased out is to be returned as given to the tenant, the cost of restoring the property to its original condition should also be provided for upfront.

Shrinkage: Shrinkage is accounted for as a cost of sale.

Inventory quantities are reduced to reflect an estimate of the shrinkage that will have occurred since the last stock take.

With very few items remaining ‘off balance sheet items’ in the Ind AS world, valuation and fair values are quickly becoming buzzwords that are giving leaders of companies a lot of food for thought. From a net profit perspective, what is reported is unlikely to significantly change unless a company has investments that are fair valued with huge unrealised gains/losses attached to them.

However, the level of transparency in the accounts has certainly gone up by leaps and bounds.

With inputs from Niranjan Raman, director and Anand Balasubramanian, associate director, Price Waterhouse & Co

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SPOTLIGHT

ClassicallyConrad Yet to complete a year of operation, Conrad Pune has been acknowledged as one of the finest five-star properties to open in India in recent years. Amit Midha, general manager, Conrad Pune shares the aspects that make his property so unique

By Sudipta Dev

T

he opening of Conrad Pune early this year marked the entry of Hilton's upscale luxury brand in India. The 24th Conrad to open across the world, the property's ideal location at the edge of Koregaon Park, extensive F&B offerings and the large events spaces has established it as a hotel of choice for both corporate and leisure segments. It is not without reason that Amit Midha, general manager, Conrad Pune has much to be proud of. “This is by far one of the best products India has seen in the last few years. The feedback we get from our guests is that Conrad Pune is among the better newly opened five-star hotel in the country, not in Maharashtra alone,” he says.

It is an art deco hotel, the art pieces in the property have been sourced from throughout the country. The hotel is owned

by Sandeep Raheja of Palm Grove Beach Hotels (a subsidiary of K Raheja Construction Group). Raheja is the architect of the building and the interiors were done by a Hong Kong based company, apart from two F&B outlets. Midha reminds that Conrad was looking for a great partner as the brand was entering India for the first time, “Of course location, partner, product, everything had to be in sync. If we get more like-minded partners we are open to signing more properties around the country.

Mid next year the second Conrad will open in Bengaluru, again at a prime location.

About 280 keys. There is a good pipeline, expansion plan for India,” he says.

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F&B focus For Midha it is his second hotel as the GM, after The Oberoi Gurgaon, and his seventh opening, having opened hotels at various levels and capacities for the Oberoi Group, Marriott and Hyatt. He acknowledges that the first Conrad in India had to be “a fantastic product”. He believes that the location, the F&B and the handpicked team of the hotel have been the greatest strengths. “F&B is a huge operation in the hotel. We get great reviews for F&B,” says Midha.

The hotel has six outlets – Pune Sugar Box, the delicatessen which is operated 24x7, popular with midnight guests specially over the weekends; Coriander Kitchen is the all day dining restaurant serving Indian, Asian and Mediterranean - the Sunday brunch at this restaurant is already much talked about for its offering and live kitchens; Zeera, the speciality Indian restaurant with a luxurious private dining room; Kabana, the exclusive poolside café; Koji, the Asian specialty restaurant, serves the best of Japanese, Chinese and Thai cuisine; and the Masu bar. The 13th and 14th floor are executive floors where the executive lounge is located serving breakfast, all day tea, coffee and evening cocktails.

“We have been quality conscious from day one and are known for it, that is why the most affluent in the city come to us,” states Midha. Koji and Masu were designed by Spin, a Japanese company known for designing very high end restaurants around the world. “In terms of F&B, our competition has no good Chinese restaurant

DECEMBER 16-31, 2016

SPOTLIGHT

or Asian restaurant, in a fivestar hotel segment we are doing exceptionally well. As a guest enters Koji, he first sees the tea bar or the tea library, with different types of teas. It is a very authentic Japanese or Chinese restaurant operation, and they love their teas. We give you that experience. We have a huge brigade of expert chefs here, who are very skilled and handpicked from restaurants around the country,” mentions Midha, pointing out that the who's who of Pune are visible here. Koji does 80 per cent occupancy every week / month. The private dining room in Koji also has its own Teppan grill. If there is a group of 12, a dedicated chef can make Teppanyaki dishes and serve at the table.

Venue of choice Conrad Pune opened on March 10, 2016, and hosted a 600 guest wedding the next day itself. “Ever since, there have rarely been days when we did not have an event, smaller or bigger. We have done an enormous number of weddings and have gone upto 1500 guests when it comes to the largest gatherings,” informs Midha.

The property has 20,000 sq feet of meeting space, out of which there is 8000 sq feet of ballroom which can be divided into three sections. Each section has is a drop down projector and screen, modern state-

DECEMBER 16-31, 2016

of-the-art audio visuals, high clear ceiling. The crystal chandeliers have been imported from Czech Republic, and can change colours according to the theme. Along with the ballroom there are total nine meeting/board rooms and three big pre-function areas. “We have an expert team to guide how to do an event in an unparalleled way. There is a separate entrance to the banquet. We also have a dedicated vehicle elevator in the hotel, that is one of the USPs. You can drive the largest SUV into the elevator to the ballroom. If you have a car launch we are the apt location.

For that matter, for a wedding if the groom wants to come to the ballroom in a car, it can be organised,” states Midha.

The hotel has been attracting a discerning clientele from Mumbai on long weekends.

“The last few long weekends we had 260/280 rooms occu-

pied out of 310. The hotel caters to both business and leisure segments, including families with kids,” says Midha. There are 47 sets of inter-connecting rooms.

The second floor is the recreational/lifestyle floor with a salon, gym, a fitness centre, spa and pool. According to Midha, it is the only pool in the city that opens to the sky but is temperature controlled. The entire area is well landscaped, and it even won an award for best landscaped terrace in Pune city. “The Pune Municipal Corporation gave the award even before the propert opened. That area itself is like a resort, it does not give you a feel that you are in a city,” remarks Midha.

The property has many repeat and long staying guests.

“For a new hotel to have that kind of patronage makes us feel proud,” affirms Midha.

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IN FOCUS

A holistic experience Set on the banks of river Ganga, Hotel Ganga Sadan offers a unique hospitality experience with its private ghat, modern room facilities and close proximity to the to major attractions in Haridwar. The hotel will be opening a spa and activity area in the coming year, adding to the in-house facilities for guests

By Saloni Bhatia

A

s a 39-room upscale boutique property in Haridwar, Hotel Ganga Sadan stands out due to its unique location.

Designated for both business and leisure travellers, the property enjoys beautiful views of the Ganges flowing through the city. The hotel, which is surrounded by old Havelis of the region, has made the best use of space by offering deluxe rooms, lounge area and rooftop restaurant.

It is one of the only hotels in the area with a private ghat.

The hotel's prime location places it within a few kms from Har Ki Pauri, the main tourist attraction in Haridwar and tourist spots like Rajaji National Park, Chandi Devi and Mansa Devi. One can take a dip in the holy waters at the private ghat, enjoy board games in the lounge area overlooking the Ganges, practice Yoga on the rooftop during the sunrise or witness the evening aarti at the hotel.

The rooftop restaurant, overlooking the beautiful Ganges, offers vegetarian meals, a mix of Indian as well as international dishes. More facilities like the activity area and spa are soon to be added in the coming year, making it an ideal location for a peaceful getaway.

Speaking about the upcoming facilities, Rakesh Lamba, CEO, Omega Consultants, the official representation company for the hotel, says, “Next year we will be launching a spa for traditional Kerala therapies. We are already about to finalise

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a Kerala-based spa facilitator who will overlook the process. The open area next to the rooftop restaurant will also be transformed into an adventure activity zone for kids. Apart from offering various arrangements to see nearby tourist attractions, the hotel will be a destination within itself, with various activities for the guests to indulge in.”

The 39 rooms are distributed as Ganga facing rooms, deluxe rooms, family suite, Ganga suite and the presidential suite. The Ganga facing rooms are further divided into the ones with balcony. The presidential suite, overlooking the Ganga, is well equipped with two rooms and a modern kitchen. The living area can also serve as a meeting room when required. The Ganga suite is situated on the ground floor with direct access to the private ghat. The rooms are well furnished with a warm ambience to enjoy a stay.

The hotel further offers a variety of adventure activities, organises spiritual tours including a visit to Har Ki Pauri, sightseeing and conducts ySoga and photography workshops regularly. The nearby excursions to Rajaji National Park and Rishikesh can be added to an itinerary for families staying at the hotel. Lamba informs, “Some families only come as a part of their pilgrimage journey, while others are looking to explore the area. Therefore, we also arrange safaris or tours according to the preference of the visitor.”

Haridwar is generally seen as a pilgrimage destination, but the property enables one to experience the destination

beyond its contemporary image. Omega Hospitality will raise the standards of service through Ganga Sadan where

people can not only enjoy within the hotel, but also get to explore the adventurous offerings of the destination.

DECEMBER 16-31, 2016

EVENTS TRACKER Date

Event

Venue

December 22-25, 2016

Kuban

Sochi (Russia)

December 24-28, 2016

Hong Kong Food Festival

Hong Kong

January 19-21, 2017

Food Hospitality World

Mumbai

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo

Antwerp

April 1-3, 2017

Salon Des Vins Et De La Gastronomie

St Malo, France

April 2-3, 2017

Natural & Organic Products Europe

London

April 4-6, 2017

Profood Tech

Chicago

April 5-8, 2017

Food & Hotel Indonesia

Jakarta

May 2-4, 2017

FI Istanbul

Istanbul

June 2017

Fithep Mercosur Argentina

Buenos Aires

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

DECEMBER 16-31, 2016

FOOD & HOSPITALITY WORLD

35

TECH TALK

Most Instagrammed in the Middle East Instagram’s ‘Year in Review 2016’ crowns Atlantis, The Palm as the fourth most Instagrammed hotel in the world

T

he Palm, the iconic destination resort in Dubai has taken the title as the most snapped hotel on Instagram in Dubai and the Middle East and fourth most photographed hotel in the world. Decided through Instagram’s annual ‘Year in Review 2016’, the series of awards takes note of the most popular locations that capture the hearts and imagination of the 500 million users of the image sharing social network.

Situated on the apex of the Palm in Dubai, the award winning, five-star resort is a firm favourite with celebrities, sports men and women and tourists from all over the world and has been the most iconic landmark on the Dubai skyline since its opening in September 2008.

With over 180 pictures of Atlantis flooding Instagram

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The five-star resort is a firm favourite with celebrities,sports men and tourists from all over the world and has been the most iconic landmark on the Dubai skyline daily and a 70 per cent rise in followers since January this year, the resort narrowly missed out on the top spot by Las Vegas institutions The MGM Grand and The Cosmopolitan as well as New York’s W Hotel.

With selfies being the most popular choice of Instagram post, guests can select from an amazing range of in resort backdrops including the hotels iconic towers and arch, one of the world’s top waterparks, Aquaventure and the shark infested waters of the Ambassador Lagoon, one of the largest aquariums in the world.

But it’s not just guests that get the Instagram bug; celebrities who also got selfie snapping in 2016 included Bollywood starlet Shilpa Shetty who stayed in resort with her family, world class DJ David Guetta who posted about his dining experience at Nobu and Brit funnyman Johnny Vegas who took a cheeky snap as he bathed with the fishes in the underwater suite.

With so many brilliant Instagram snaps to choose from over 2016, Atlantis, here are some of the top celebrity selfies that gained the most number of likes on Instagram this year.

DECEMBER 16-31, 2016

TECH BYTES

Accelerating digitisation in F&B METRO's Demo Day marks the completion and highlight of the second round of the world's first accelerator programme focusing on digital solutions for the food service and hospitality sector

A

t the Demo Day, the 10 international teams of the METRO Accelerator powered

by Techstars presented their innovative business ideas to about 300 global investors, experts and multipliers. After three intensive months in the co-working space in central Berlin - including comprehensive mentoring and coaching by leading industry experts under the leadership of METRO and Techstars - the founders now aim to attract more investors for their business concepts.

"Digitisation is increasingly asserting itself in the food service and hospitality sector as well.

It's our goal to actively shape this transformation and help our customers to become even more successful," says Olaf Koch, chairman of the management board of METRO AG. "With our accelerator programmes, we support innovations and help founders to test, improve and bring their ideas and solutions to market. We give them start-up assistance, provide support through our network and knowhow, and are a critical companion and door opener. Many solutions simplify business processes, increase efficiency or improve the customer experience. In the end, the entire industry benefits from new business models and technological solutions."

Ten teams from seven countries were selected from more than 600 applications for the programme in October 2016 and were each supported with up to €120,000. During the threemonth accelerator programme in the German Tech Entrepreneurship Center in Berlin, the start-ups gained access to mar-

DECEMBER 16-31, 2016

Applicants around the globe

ket expertise and to METRO's customer and supplier networks. About 120 external mentors provided intensive support in more than 500 consulting hours dedicated to the start-ups.

Many teams have successfully established products in the market or sharpened their business model and positioning in the accelerator.

"Highly motivated founders have refined relevant solutions for their customers in the accelerator. The great interest shown by investors at the Demo Day demonstrates that we are on the right track and confirms our course. We are helping new business models to grow and are connecting our customers with the digital world," Koch says.

Three of the 10 teams redesigned their business models completely: Apparier, Frag Paul (Ask Paul) and Hyre changed their brand and positioning.

"The founders have made enormous progress in a short

period of time and with a tight programme. We are proud to support them with our advice, expertise and network, and to move them forward. The 10 international teams show that innovations also enable growth in areas that have barely been digitised so far, such as the food service and hospitality sector," says Alexander Zumdieck, managing director METRO Accelerator for METRO AG. "METRO Accelerator powered by Techstars is a poster child and benchmark in the international start-up scene. In combination with the Demo Day and the alumni programme, we have created a unique platform for innovation and investment," adds Jens Lapinski, managing director METRO Accelerator for Techstars.

The start-ups from the first programme also show positive developments. In cooperation with Lunchio, among others, METRO is currently building up

a pilot project for digitised restaurants in major cities.

Flowtify was able to refine its business model and gained another prestigious investor in High-Tech Gründerfonds. In total, eight of the 11 participating start-ups from the first programme have already been able to attract third-party investments in addition to the funds provided by Techstars and METRO.

The existing accelerator programme with a focus on the food service and hospitality sector will continue in 2017.

Furthermore, METRO has launched another programme in cooperation with Techstars: the METRO Accelerator for Retail powered by Techstars focuses on digital solutions for the retail sector.

Applications can be submitted until March 12, 2017.

HIGHLIGHTS ■ Digital business models for the food service and hospitality sector presented to about 300 international investors and experts ■ Acceleration of digitisation in the food service and hospitality sector and new momentum for the entire industry ■ New accelerator programme focusing on digital solutions for retail to be launched in June 2017

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37

TRAINING & DEVELOPMENT

TRAIN TO EMPOWER V Resorts has skilled and trained 1000 locals in hospitality at its centralised training and recreation centre in Delhi

A

s part of V Resorts' sustainability initiative that aims at developing destinations, across India, through tourism, V Resorts hires locals from villages around its resort. The idea is to equip them, skill them and empower them, a big ripple effect of this initiative is reverse migration. V Resorts' Training and Recreation Centre in Mandi in Delhi is an exclusive space where this training is imparted.

The company has already skilled thousands; after they are inducted, they are trained, then sent back to the

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chain's 55+ properties across 13 states to put the best practices in place. Training is an integral aspect of the corporate philosophy. Through equipping the locals in hospitality, the company is able to provide travellers consistent experiences. Today, the traveller in India is spoilt for choice when it comes to travel and hospitality, but the on-the-ground reality is different. They often face a disconnect with what is promised and finally offered.

V Resorts bridges this gap. The company's training vertical is headed by Ajai Singh who has over 27 years of experience in operations

and training with companies such as Escorts and Reliance.

He, along with the operations head, Anil Singh, also armed with 26 years of hospitality experience in companies such as Mahindra, spearhead these initiatives at the training centre. The chief technology officer, Anurag Dixit with 17 years experience with companies such as Afaqs, is in-charge of training the resort staff in technology, a very intrinsic part of the V Resorts' experience. The company also has on-board consultants with expertise in hospitality who regularly train staff in F&B, front office and housekeeping.

DECEMBER 16-31, 2016

MOVEMENTS Westin Gurgaon CHEF SALVADOR SALIS has been recently appointed as the Italian chef and will be leading the culinary team at Prego, Westin Gurgaon’s signature Italian restaurant. With over 10 years of experience, Salis has worked in places such as

Chef Salvador Salis

Greece and Morocco. Salis has explored various culinary operations including menu development and design, quality control, outdoor catering and more.

Oman, Nepal and India with IHG. Banerjee possesses total experience of over 22 years.

InterContinental Hotels Group InterContinental Hotels Group (IHG) has appointed RANJAY RADHAKRISHNAN as chief human resources officer. Radhakrishnan joins IHG from Unilever, where he has spent 23 years in a range of senior leadership roles at global, regional and country levels. He was a member of Unilever’s human resources (HR) leadership team and his most recent role was as executive vice president, global HR (categories and market clusters), where he was responsible for leading HR for all of Unilever’s eight regions (market clusters) as well as the four global product categories, under one unified global HR leadership role.

The Suryaa

rejoined The Suryaa family as director of sales. He was also associated with The Suryaa in the past in the capacity of director of sales, leisure. He brings in a varied experience with a front office and sales background and had started his career with ITC Maurya. He has been associated with brands like IHG, The Soaltee Crowne Plaza Kathmandu, Holiday Inn, Crowne Plaza and The Pallazio in the past. YAMINI MALHOTRA has joined as the human resource manager. Malhotra has over nine years of experience in managing HR functions and the steps of recruitment, induction, training, development and separation of associates.

She possesses experience across brands like JW Marriott, Radisson Blu and Marche Retail.

Jaipur Marriott Hotel

The Suryaa announced two appointments recently.

SUROJIT GHOSE has

Jaipur Marriott Hotel has appointed AJEET PANDEY as

Surojit Ghose

Ajeet Pandey

Yamini Malhotra

executive housekeeper. He began his career with The Oberoi Vanya Vilas in 2008.

He has over nine years of experience in the hospitality industry. Before joining the Jaipur Marriott Hotel, he was associated with various properties like Novotel Hyderabad Airport, Trident Jaipur, The Gateway Hotel Varanasi, Taj Nadesar Palace, The Oberoi Amar Vilas and Ibis Navi Mumbai.

Sarovar Hotels Sarovar Hotels has announced the appointment of R RAVI VARMA as the general manager of Poetree Sarovar Portico, Thekkady. Varma brings with him experience spanning almost three decades in the hospitality industry.

Prior to joining Sarovar Hotels, he had worked as executive vice president, Linbur Group of Hotels, UK, and group general manager at Barracuda Beach Resort and Pearl Hotel, UAE. His other assignments include roles as general manager at

Moët Hennessy, India

Six Senses Zighy Bay

Moët Hennessy India recently announced the appointment of STÉPHANE DE MEURVILLE as managing director, India.

Under the new role, de Meurville will spearhead the development and execution

Six Senses Zighy Bay recently announced the appointment of AARON MCGRATH as general manager. He started his career as corporate trainee at Hyatt Regency Riyadh Olaya in Saudi Arabia and soon was promoted to assistant director of food and beverage. He then joined Sonaisali Island Resort in Fiji as resort manager, followed by a promotion to general manager. Three years later, he was named managing director of the Sonaisali Group and was responsible for Sonaisali Island Resort, Sonaisali Premium Residences and Tadrai Island Resort. Prior to joining Six Senses Zighy Bay, he was the general manager of Imperial Springs International Summit Hotel in Guangzhou, China.

Crowne Plaza Today New Delhi Okhla RANJAN BANERJEE has recently taken over as the general manager of Crowne Plaza Today New Delhi Okhla from his previous position as general manager of Crowne Plaza New Delhi Rohini. Prior to this, Banerjee had gained experience as resident manager, Crowne Plaza Today Gurgaon and has over 20 years work experience spanning different countries and regions including

Ranjan Banerjee

DECEMBER 16-31, 2016

Orbit Park Inn International, Jamnagar, Gokulam Park Inn, Kochi, Madurai Park Inn, Madurai, and The Raviz Hotel, Kollam.

Stéphane de Meurville

of business strategies at Moët Hennessy India. Moving from Moët Hennessy Canada, he is tasked with growing and strengthening the business of Moët Hennessy brands in the India market. The Moët Hennessy portfolio includes brands such as Dom Pérignon, Moët & Chandon, Veuve Clicquot, Hennessy, Glenmorangie, Belvedere and Chandon.

Aaron McGrath

FOOD & HOSPITALITY WORLD

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maxellplastindia@hotmail.com December 16-31, 2016 47

weekend

Scene and heard

With Marcellus Baptista

All aglow

Jay Singh and Gary Lawyer at the 10th anniversary of Hard Rock Cafe

Rock on!

IT WAS NICE TO NOTE that the 10th anniversary of Hard Rock Cafe was celebrated with a ‘bid and buy’ charity auction with collectibles from music bigwigs in India.

Keepsakes from legendary artistes included A R Rahman’s studio headphones, Euphoria’s bandmaster hat, Raghu Dixit’s guitar, Shankar Mahadevan’s harmonium, Usha Uthup’s Kanjeevaram Sari and one of her first vocal microphones, A Sivamani’s timbales drums, stand and autographed sticks. Also auctioned was Priyanka Chopra’s bracelet from ‘Quantico.’ While the live music was missing, you heard the sounds of the DJ. Musicians seen at the anniversary party included A Sivamani and Gary Lawyer.

And pleased as punch was Jay Singh, co-founder and executive director, JSM Corporation.

GUESTS WERE ALL aglow as Antara Spa at The Club celebrated its tenth anniversary with a big bash hosted by Dinesh Khanna and wife Nishi. Guests enjoyed the quick foot, shoulder and back massage, as also the cocktails and dinner with live music in the air.

Lucky Morani, Ahaana Kumra, Bhairavi Jaikishan, Deepti Bhatnagar, Neelam and Ronit Roy, Sonali Kulkarni and spa specialist Rekha Chaudhari were present.

The talk was that Antara in Sanskrit means ‘looking within’ and is represented by the lotus with many petals that signify various levels of existence such as physical, mental, emotional and spiritual. First-time guests learnt that the spa offers Indian, eastern and western therapies and that the entrance to the spa is towards the poolside of The Club as the sounds and water relaxes you subconsciously even before you enter the spa.

Sonali Kulkarni at the 10th anniversary of Antara Spa at The Club

Kunal Rawal, Sanam Sippy and Ashiesh Shah at Couture Cabanas at Asilo

On the edge THE LATEST EDITION of Couture Cabanas at Asilo featured famed menswear designer Kunal Rawal and acclaimed architect Ashiesh Shah with their very own take on cool and edgy design. Host Sanam Sippy, director, Asilo, was there to say hello to the fashionable folk including Sonakshi Sinha, Masaba Gupta, Nishka Lulla, Nimish Shah, Samir Dattani, Aparna Badlani, Arpita Mehta, Azmina Rahimtoola, Shruti Sacnheti, Pratima and Gaurav Bhatia, Aishwarya Nair, Pooja Shetty, Akshay Tyagi and Amit Gaur.

The cabanas sported an edgy underground Berlinesque theme in leather, mirror, light and projection which were admired by the many guests who also relished the Grey Goose cocktails. The talk was that the innovative edition of Couture Cabanas reinforced Asilo’s commitment to present an experience of lifestyle, luxury and design par excellence for all the guests.

Merry mix RETRO MUSIC LOVERS were overjoyed at the launch of Door No 1, the funky new hotspot in Mumbai, located at Bandra Reclamation.

Twitter celebrity Mihir Bijur and construction veteran Vishesh Khanna of S&S Foods along with the entire team of the retro bar welcomed the many guests. What is in store for you? Eat, drink, be merry, socialise, read, work and game-play. Guests marvelled at the decor and the signature cocktails including the refreshing Lemon Grass Ginger Martini and rustic Spiked Chocolate Milkshake. There was also a cocktail called Inner Peace. And in the DJ’s console was Russel Almeida, considered as India’s No 1 retro DJ, who spun his merry mix of music ranging from classic rock to old-school hip-hop and beyond.

Makarand Deshpande and Nivedita Pohankar at the launch of Door No. 1

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DECEMBER 16-31, 2016

weekend

E V E N T S

FOR A CAUSE Aloft Bengaluru Cessna Business Park, Sheraton Grand Bangalore at Brigade Gateway and Four Points by Sheraton Bengaluru joined hands in support of CUPA Wildlife Rescue & Rehabilitation Centre and Shree Sai Healing Trust

BAGGING ACCOLADE The Westin Hyderabad Mindspace was recently awarded "Most Preferred Business Hotel of the Year in Asia" from International Awards for Excellence in Hotel Industry by CMO Asia awards

AN AMARULA EVENING Aspri Spirits recently hosted an "Amarula" evening with Kay Pillay, MD – Asia Pacific, Distell (fourth from left), at NRI Restaurant, BKC, Mumbai

DECEMBER 16-31, 2016

A LARGE INAUGURATION M Krishnappa, Minister for Housing, Karnataka inaugurating Aaren Intpro, India's largest interiors showroom, in Bengaluru

TRADE CELEBRATION Alila Diwa Goa recently held a get-together for key members of the travel trade fraternity in Goa

HONOURABLE MOMENT Chief Minister of Jammu & Kashmir, Mehbooba Mufti (second from right), awarded Charson Advisory Services with ‘Excellence in International Destination PR and Brand Management Award’ at 4th International Tourism Conclave & Travel Awards, in Jammu

FOOD & HOSPITALITY WORLD

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weekend

E V E N T S

AMERICA’S ORIGINAL SUPERFRUIT The US Cranberry Marketing Committee (CMC) recently organised a seminar in New Delhi on the versatility, availability and utilisation of "America’s Original Superfruit" among industrial ingredient users in India

A GRAND CHALLENGE Hyatt Regency Chandigarh recently organised the Grand Finale of Hyatt Culinary Challenge 2016

CREATING A BETTER SOCIETY The Club des Chefs des Chefs (CCC) recently organised a charity dinner at The Imperial New Delhi, to raise funds to support the Kailash Satyarthi Foundation India and Princess Diya Kumari Foundation in Jaipur

CREATING OPPORTUNITIES Thao Nguyen, director of policy partnerships, Airbnb Asia Pacific (left) and Reema Nanavaty, director, Self-Employed Women’s Association of India (SEWA) signing an MoU to create tech-enabled rural tourism and livelihood opportunities through Airbnb's home sharing platform

MUSICAL LAUNCH Actor Farhan Akhtar at the launch of 'Jazz Legends' for the first time in India, at The St Regis Mumbai

SPIRIT OF CHRISTMAS Kids from Child's Play India Foundation recently put together Christmas Heals 2016, a Christmas music showcase, at Hard Rock Hotel Goa

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DECEMBER 16-31, 2016

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