Food and Hopsitality World (Vol.5, No.13) April, 2017

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VOL 5 NO 13, APRIL, 2017 Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Designer Rekha Bisht

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Senior Artists Ratilal Ladani Rajesh Jadhav Scheduling & Coordination Ashish Anchan

CHEF’S PLATTER

Photo Editor Sandeep Patil

STARS OF THE MICHELIN GALAXY

MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair

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Two Michelin Star chefs, Sriram Aylur and Srijith Gopinathan on a unique culinary journey with the Taj

Sreejith Radhakrishnan DATA COMPILING & MARKETING

FOOD RETAIL

Darshana Chauhan PRODUCTION

FDI IN TRADING OF FOOD PRODUCTS

General Manager B R Tipnis Manager Bhadresh Valia

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The recent path breaking policy initiatives of the government allowing 100 per cent FDI in the food sector

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HIGH SPIRITS THE GATEWAY TO CRAFT BEERS

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Mumbai-based Gateway Brewing Company pioneered the craft beer culture in Maharashtra

SPA & WELLNESS A BESPOKE ‘IRIDIUM’ EXPERIENCE

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The Wellness Floor at The St Regis Mumbai houses the international spa brand, Iridium Spa, the first in SE Asia

INTERIORS & DESIGN JAZZING IT UP

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The dream of Arjun Sagar Gupta, The Piano Man Jazz Club is India’s first and only live programming venue. What is special is the design and ambience of the place that speaks and breathes music

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TECH TALK INTERACTIVE VIDEO MENUS AT PULLMAN NEW DELHI AEROCITY The hotel has introduced an innovative digital image and video menu at its avant-garde farm-to-table restaurant, Pluck

36 | NEW KIDS ON THE BLOCK Gymkhana 91

37 | PRODUCT TRACKER Hoffmann Bewirtung India

48 | MOVEMENTS Shangri-La Hotel, Bengaluru

62 | WEEKEND Scene and Heard

Excellllence – Trust - Qualility

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HEAD OFFICE FOOD & HOSPITALITYWORLD MUMBAI: Rajan Nair, Dattaram Kandalkar, Hannover Milano Fairs India Pvt. Ltd.,102,1st Floor,B-Wing, Business Square,Opp.Apple Heritage Building,Andheri Kurla Road,Chakala,Andheri (E) Mumbai – 400 093,India.

Tel: +91-22-6687 5500, Fax: +91-22-6687 5555 Email: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building,B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India.

Board line: 0120-6651500.

Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in CHENNAI: AK Shukla, The Indian Express (P) Ltd, New No.37/C (Old No.16/C),2nd Floor, Whites Road, Royapettah,Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express (P) Ltd, 502 Devatha Plaza,5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925.

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

HYDERABAD: AK 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), Mouza-Prasastha & 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, 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.

Food & Hospitality World informs all its readers and subscribers that w.e .f March 2017, the periodicity of the publication has been changed to monthly.

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

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metamorphosis of any kind, however marginal, does get noticed. The next thing that's natural are opinions and reactions to the change. Comparisons are made, articles analysed and the verdict is finally out.

Food & Hospitality World, is no exception to the rule. Its recent size restructuring has garnered positive feedback and we are glad to learn the look has been well accepted by industry thought leaders and professionals. Thank you for your kind feedback and valuable suggestions. It has been well taken by us.

In keeping with the spirit of conscious change, this issue has some interesting stories that highlight the changing dynamics of the industry, from technology to food, from the tallest to the finest.

This issue features two stars of the Michelin galaxy of chefs who recently came to Mumbai, courtesy the Taj. Another interesting story is

This issue finds out why hotels must invest in these technologies to grow their business

that of JW Marriott Marquis Hotel Dubai, at 355 m the tallest hotel in the world, and Dubai's largest.

And finally, do not miss out on our cover story. It takes you into the world of high tech in hospitality. From conferencing technology, to cloud services and social media, from mobile apps, to big data and automated check-ins, from high speed WiFi to infotainment, from IT security to inroom automation, this issue finds out why hotels must invest in these technologies to grow their business. ■ REEMA LOKESH Editor

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 at King Copier, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act).

Copyright © 2017 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

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AUTOMATED CHECK INS

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echnology has successfully been able to eliminate human intervention at hotels as automated check-ins have come in the picture. The trend has been catching up as many of the international hotels have adopted the automated check in facility to change the way they serve their guests. The guests are able to book online, pay online and get immediate access to their rooms. Simplifying the check in process has transformed the entire experience to a more personalised one. Guests do not have to wait in a queue at the reception on their arrival but pass a simple process and go to their rooms.

The facility not only assists a convenient and effective way of transaction, but also allows the hotel to invest in other service options.

The guests using online check ins are usually sent an SMS or email with their room number and access code. The ones coming in directly can use a self check in kiosk in the lobby and receive a pin code for the room access. Through the reformed digital systems guests can also check in online 48 hours prior to their arrival, where the system automatically checks in the guest at 2 pm on their arrival date. This

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This technology has enabled the guest to completely bypass the check in wait at the hotel receptions and conveniently head to their rooms. Often some additional kiosks are placed near the elevator, so guests can exchange their key cards in case they face any problems

technology has enabled the guest to completely bypass the check in wait at the hotel receptions and conveniently head to their rooms. Often some additional kiosks are placed near the elevator, so guests can exchange their key cards in case they face any problems.

As the hospitality sector undergoes a massive change, innovation in technology is helping make service more flexible for the guests. The digital check in solution has already been used by some of the boutique

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properties in Europe and international hotel chains.

Business travellers who take year trips are more open to hassle free check in where in they can directly take the key and go upto their rooms. But, when it comes to leisure travellers some may not enjoy the self service check in and look for a human touch while on vacations. Therefore some of the hotels only use it as an additional option while still providing check in service at the receptions. â–

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BIG DATA

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he emergence of new online portals backed with latest technology is constantly challenging existing hotel business models. It has not only led the hotels to adapt new tools in their operational strategy but also study their guests from a different perspective. One such new tool is Big Data Analytics. Data in the form of customer’s information has been a key resource for hotels to improve on their decision-making and customer experience.

But sometimes the hotels lack the right customer data, in the right format or the ability to analyse it. However, new systems have been effective in helping hoteliers understand their customers in a better manner and serve them accordingly.

Travel as a service needs to be catered in a very specific manner as every customer checking into a hotel comes with a different

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set of expectations. Since meeting those expectations is a top priority, many of the brands are using advanced analytics solutions for clues about how to keep the customers happy. Big Data Analytics is helping hotels to process the large customer information and understand the hidden patterns, market trends, guests preferences and other useful information. There are specific tools and researches that help reveal these details so professionals are able to guide the hoteliers in decisions of marketing and communications.

According to a renowned study by Amadeus - ‘At the Big Data Crossroads: turning towards a smarter travel experience’, Marriott has been using Big Data Analytics to start predicting the optimal price of its rooms to fill its hotels.

They do this by using improved revenue management algorithms that can deal with

data a lot faster, by combining different data sets and making these insights available to all levels to improve decision-making.

Nowadays, even before the user checkins at a hotel, the team might suggest some dishes, nearby places to visit or restaurants based on their preferences. This has all been possible due to Big Data. Even during the marketing campaigns, the reservation department is able to predict the optimal rate for rooms. This further helps the sales and marketing teams to create tailored messages across different social networks and send completely personalised mails to the users.

A deep study into the user insights can help to improve guest satisfaction and enhance their experience. But at the same time it is important to make these insights available through all level and departments. ■

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CLOUD SERVICES

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he cloud technology has been there since the existence of internet but only lately the hotel industry woke up to its benefits.

A cloud service is made available to the users on demand via the internet from a cloud computing provider’s servers that can assist in hotel operations. Due to the introduction of cloud service in hotels, employees are no longer restricted to their desktops and can freely go around helping the guests through their devices. Unlike earlier times where any information related to the guest would only be available in the systems running on the desktops.

Mostly the hotel need not invest in buying and setting up the technology, but hire a service providing company who can take over the asset management. Once the cloud

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based hotel management system is in place, the hotel staff can start using the system within minutes. It can be used for various operations like housekeeping, check ins, front desk management and many others.

This technology is not only restricted to big hotels; even small boutique properties can use cloud computing to ease their operations without spending huge amount on installing new technologies. The only backdrop of using the cloud service is that most of these applications rely on offline data sync, so if something went wrong during the sync, the staff will be left with no other option but to do it manually. They do need constant updates and an initial investment to put the systems in place, not to forget a well trained staff that can use it efficiently.

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One of the most widely used cloud based hotel management systems (PMS software) is Hotelogix. It automates a hotel’s operations with free channel manager, booking engine and front desk. Hotelogix offers similar solutions for the mid scale properties or small budget hotels with smaller room keys. The housekeeping module by Hotelogix works in complete sync with front desk, to keep it simple. It is a single-screen snapshot with the most-current room information, organised neatly in a tabular format. You get simple point and click controls to work directly on a single table.

Therefore the cloud computing services have helped the hotels to shift to a better environment friendly solution with reduced energy consumption and expense. â–

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CONFERENCING TECHNOLOGY

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s MICE tourism is increasing across the world, hotels are looking to drive fresh revenues through meetings and conferences. This is not possible without the right kind of facilities and conference features. Meetings and conferences require up-to-date technology that facilitates a seamless event. Therefore new hotel venues are using the latest technology to make their spaces look more appealing to large gatherings. From LED lights, latest projectors to in-house facilities, hotels have been investing in multiple new tools.

Every venue is adopting a new tech driven approach to enhance an event experience.

Brightened faces in front of projector screens, flexible stage furniture, automated lighting are some of the new features being worked on by

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the hotels. Some small affordable fixes in a meeting room or conference hall can be more functional. The end result is a happy client who shares a positive feedback on social media, indirectly advertising for the venue.

One of the latest venues in Andaz Hotel, New Delhi is an oval shaped ballroom with a sound equipment room hidden in the back of the room. The ceiling is well equipped with suspenders that hold the capacity of hoisting a

car above the ground. The pillar-less ballroom is best suited for any kind of event, be it conferences or large meetings.

The most important technology innovation for conferences was the introduction of video conferencing in the market. Now even ballroom designs are architecturally stronger to sustain various technological changes.

Walls are being used as projectors for enhanced experience and existing technologies already show potential of 3D projections. Hotels can capitalise on the need of big companies hosting events on a large scale adopting these new changes as they come.

With new products constantly entering the market, hoteliers need to find a way to adopt these changes in the best efficient manner. New technology will help hotels to stay ahead of the competition and benefit from the trend. â–

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HIGH SPEED WI-FI

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he dire need of guests to stay connected to the online world has left hotels with no other option but to provide free Wi-Fi services.

One of the first international brands to no longer charge the basic fees for internet usage was Hyatt International. But nowadays every major hotel brand offers free Wi-Fi services in the rooms or atleast in the common areas.

Wi-Fi speed makes a huge difference to guest experience.

New properties are spending heavily on modernising their Wi- Fi infrastructure. As the demands of the data-hungry world are on the rise, it becomes challenging for hotels to avoid providing it as a free service.

However some hotels are offering high speed data at an additional price. It has been predicted that within the next decade, data

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While hotels are investing in free Wi-Fi services for their guests, they should also ensure that their data is secure rates might exponentially increase. Given the cost of capital involved in upgrading a new Wi-Fi system, some hotels might not pick it as top priority.

The past few years have seen Wi-Fi as the most used amenity on the hotel premises. It not only leads to a good guest experience,

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but also allows them to instantly share it on their respective social media channels. With the rise of business traveller and datahungry young millennials, this can no longer be avoided. Travellers who wish to enjoy uninterrupted free Wi-Fi service instantly check on a hotel’s website before finalising their booking. The Wi-Fi password is one of the very first things that a guest asks post a check in. So it is best to have the service than lose a potential guest.

But one of the things that need to be well taken care of is the security of the Wi-Fi network. A hotel’s Wi-Fi network lacks security and can be easily hacked, putting a lot of a guest’s data at high risk. While hotels are investing in providing free Wi-Fi services to their guests and ensuring they enjoy a smooth service, they should also ensure that their data is secure. ■

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IN ROOM AUTOMATION

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uest room automation has been continuously evolving in recent years. It enables the guest to have full control over multiple functions like room lighting, temperature, drapes, audio/video systems with the help of automated interfaces.

Hotels have been able to offer better convenience and flexibility to their guests through this new technology. Further, going beyond room functioning, automated systems are also being used for architectural scene setting, common area lighting and audio/video systems, engineering and security.

The specific remote for room control allows guests to control all devices, be it lights, fans, air conditioners and curtains.

Nowadays instead of remotes, hotels offer an iPad or Android based tablets through which guests can control all functions. Some

The systems enhance the beauty of the hotel, and also reduce maintenance costs

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of the latest smart apps not only allow the control of lights but also enables the guest to order concierge services with just a few taps. At the same time, new hotels are equipped with facility monitoring system that can provide central control over all electrical assets like generators, pumps or the common lighting area. It also acts as a help desk to manage maintenance tasks and asset performance.

Few of the latest automated features

include guest occupancy, do not disturb signs, make my room, need laundry services as they are just a click away in your room.

Also, security features like intelligent door lock systems, safe and panic buttons in washrooms are directly connected to the security office.

Unlike earlier times, technology ensures optimal functionality of a property. For example, the room keys are also access cards to switch on the lights in the room.

The automatic lighting in a room helps to save energy while the guests are out. The same goes for the common areas as automated systems dim the lights of areas which are not in use. Therefore, all the technology assistance and systems ensure optimal functionality of a property. Guest room management systems not only enhance the beauty of the hotel but reduce maintenance costs. â–

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INFOTAINMENT

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otels have improvised on the use of technology by combining information with entertainment.

A tablet in each room now serves as a guest directory, guiding the guests during their stay. It not only informs a guest about the various services at the hotel but also serves as a source of entertainment.

Other ways to reach out to hotel guests can be through the TV systems, Wi-Fi landing pages or the hotel pages. All the above sources have limited reach and are hardly used during a guest’s stay. Therefore, these days hotels have started investing in infotainment systems to stay connected to the guests in a better manner.

According to a recent research by a digital concierge provider, more than 89 per cent of the guests use the digital guest directory daily. The infotainment messages are said to have a wider reach and as messages are

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More than 89 per cent of the guests use the digital guest directory daily accessible to all the guests at the same time.

Hotels don’t have to invest in printing material to send a message, but can directly broadcast it through the infotainment channels. This strengthens the security and eases hotel operations as one can analyse carefully where the order came from.

Sending a message through the infotainment method makes it easily communicable and widely read. While some hotels are doing it in the form of a brand channel through the TV,

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some are directly placing tabs for ease in digital communication. All guests are informed about news and offers, and can book hotel services and have access to any hotel information.

The modern ways of entertainment offer intuitive handling, wide range of media, games for the young and old, various radio and TV programmes. In hotels offering a variety of additional services (such as spa facilities, restaurant, etc), the digital guest directory contributes to a significant increase of in-house sales. Guests can get information about the offers, and if desired book them straight away.

A hotel brand can also combine hotelgroup-specific information with the information provided by each hotel member.

It can be in the form of combine bookable offers and sharing other facilities. This new technology in infotainment has introduced one system with a variety of possibilities. â–

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IT SECURITY

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ith the rise of human dependency on technology and cybercrime threats, every industry has been challenged to increase its safety and security at all levels. The hospitality sector is one of the most vulnerable and faces constant threat from issues like identity thefts, credit card frauds, cyber crime attacks on guest data and hotel network among other security breaches. It is also important that hotels address cyber security from different angles including technical, insurance, payment systems and insurance.

An initial investment is required to put the systems in place, but it is better to be cautious as cyber security breaches can be very costly. It not only affects a hotel’s reputation but poses a threat to its basic functionality. Cybercrimes are the second highest risk the hotel industry is exposed to as hotels are constantly dealing with social engineering attacks. But with latest software a lot can be done to prevent and limit a hotel’s exposure.

The hotel industry holds massive amount of sensitive personal information about the guests which can easily be used for identity theft.

Therefore, much focus is placed on raising security on credit card numbers and personal information. Nowadays hotels are also being cautious about interconnection of systems.

This means breaking into a financial structure that can give access to door locks, heating and air conditioning systems, electrical, plumbing and other key structural and physical parts of the hotel. The damage here is far more than lost cards because it would directly affect a hotel brand and its owners.

Majorly 95 per cent of all data breaches can be traced to human causes. The possibility of individual mistakes cannot be eliminated and therefore while a hotel adopts technical measures for security, it also requires individual training. It only takes a click on a wrong website, opening a fraud mail or responding to a wrong mail. Therefore, it is crucial to address the human factor while dealing with cyber security problems. Today, many hotels are holding training sessions for their staff to avoid any human breach through the systems.

Hotels are now complying with the industry standards and evaluating their own risk profile to apply meaningful security plans which suits their property functions. Hotel brands are now creating a culture of security by investing in stringent systems at all levels. â–

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MOBILE APPS

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recent Criteo report on digital traveller’s journey stated that 56 per cent of millennial travellers were using mobile to book their travels. Smartphones aren’t just used for browsing data but is also the number one device to book holidays. As the world has shifted to mobile devices, hoteliers will be missing out a great deal if they don’t make their presence felt through apps.

Statistics depict that there are more mobile devices in the world then there are people.

As today’ guests deeply rely on their smartphones to do everything, the hotels are building apps which can serve them in the best manner.

The Marriott hotels app lets its users check into a hotel anytime after four the day before their arrival and can pick their preprogrammed key card at the special mobile check in counter. The app also sends an automatic notification to the guest in case their room is ready before the check in time.

Similarly, Conrad Concierge App serves as a full time concierge, allowing users to order room service, make special requests, book

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Some of the recent hotel apps like Mandarin Oriental let the users enjoy 3D views of the hotel.

Taking the features to another level, the new W Hotels app also provides music streaming functions spa treatments, re-stock room amenities or book car rentals for pick and drop at the airport.

Some of the recent hotel apps like Mandarin Oriental let the users enjoy 3D views of the hotel. Taking the features to another level, the new W Hotels app also

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provides music streaming functions. Users can send in treats to guests residing at the hotel even if they aren’t guests themselves.

The image sharing function lets the guests click pictures and share them directly from the app. These mobile apps have paved a way for the guests to directly engage with hotels and understand the services in a better manner. Hotel apps have introduced a new way of convenience and flexibility of guest experience. It has helped hotels to connect with their guests, be it business or leisure travellers. However, since every property cannot invest in mobile apps of their own, they prefer to use OTAs like TripAdvisor, Expedia, Trivago, etc, to reach out to target segments. It helps to increase a hotel’s brand presence and also reach out to a wider span of users at one go.

The idea to build better apps helps to create a long term relationship with the users and turn them into loyal guests. In a service oriented industry like hospitality, it has become way more important to reconnect with the users and retain the brand value through virtual presence. ■

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SOCIAL MEDIA

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he rise of digital travellers seeking inspirations through social media has made the hospitality industry wake up to the wide impact of apps like Twitter, Facebook and Instagram. From simply being a platform to raise awareness about the brand, social media is slowly being used as a medium to convert users into guests. It has become more important for hotel brands to have a strong social media presence where people are able to discover them easily. Hoteliers are investing in strengthening their brand recognition by reaching out to guests before, during and after their stay.

The new social media trend is to know where your potential guests are and focus on the specific platform. Hotels across the world are creating special social media campaigns to target specific segment of travellers. It can vary from their offerings

Hotels are creating special social media campaigns to target specific segment of travellers

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like food, comfort, luxury, etc. Some of the hotel brands are also leveraging on the medium to directly engage with their customers and ease the process for booking a service, by answering to users' queries and help them book their trips. The direct engagement also helps hotels to tell users about new deals and features at their property, successfully gaining some loyal customers.

Facebook had recently rolled out a new ‘city guides’ feature that allows users to connect to hotels to book rooms. A user directed to a hotel’s website and easily make an online booking. Facebook started this as a discovery platform which has now become more of an informative page where users are updated about the hotel’s new offerings, special events and packages. At the same time, Instagram is where people come to seek inspiration for their next travel journey.

It is being used as a creative medium to attract users' attention and inspire them to book the property for its sheer experience.

Nowadays, guests have also started using social media as their primary source of contact for the hotels. From leaving feedbacks to booking a special service, one can see that the users enjoy it as medium to make some special demands. The social media is here to stay and hotels will be missing out a lot if they don’t make the best of it. ■

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DON’T’JUST

INNOVATE – INDOVATE Puratos has luanched new products that will take the baking world to new heights

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pril marks the beginning of the Lunar New Year across the country. From Tamil Nadu to Punjab and Bengal, the year begins in April.

The new year is always been a good time to start something new, whether it is the habit of going to the gym or the launch of a bunch of customer friendly product launches that will propel baking across the country to new heights.

Talking about propelling the country forward, the basic divide that plagues a country such as ours, lies in the egg.

Whether your consumer eats it or not, or eats it on certain days or forgoes it entirely for certain weeks, it is a point to wonder, and much debate always takes place.

As bakers, we all know how the egg wash brings that special shine to the shelf.

Without an egg wash, the croissant somehow lacks the shiny appeal of a croissant.

In order to deal with this particular problem, that is largely Indian, Puratos has introduced a new glaze. The Sunset Glaze that gives the beauty of the egg wash shine but is completely vegetarian. Customised keeping in mind the Indian market and the food preferences of the country that hugs its vegetarian history.

This completely food safe ready to use product comes with a clean label and is completely unsweetened, so as to be put to multipurpose use on either a savoury or sweet baked good.

Talking about croissants, there is another French delicacy that has caught the imagination of the innovative Indian

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consumer, that of the delicate French macaron. This baked almond cloud is perhaps the most French of French things.

Making a macaron just became so much easier with Puratos’ Tegral Macaron. This takes all the variables out of those demanding French macarons. It’s now just a matter of putting mind to matter to decide which theme you wish to pursue, to add to the shelves these delicate stylish melt in the mouth clouds of innovation.

Part of our Cakes of The World Series, the Tegral Macaron provides a consistent quality product that is fail proof and cutting edge chic. Colour your displays with innovative flavours, and gorgeous colours

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that attract the discerning consumer, innovation is now but a yummy dessert away.

What would a yummy macaron be without a superb filling to hold it together, to add that necessary kick, to meld the flavours of the biscuit in a truly stand out style?

And what could possibly be better than a fruit-filling that has more than 20 per cent fruit, and stays exactly the way you want it. A bake stable filling and how! It stays fresh for much longer, tastes a lot like jam with more natural ingredients. Perfect for those whose middle name is innovation. Or maybe for those who want innovation to be their middle name.

All this comes under the Vivafil name. A

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Marketing Initiative quality product from the house of Puratos, made to taste fresher, and in an easy RTU avatar, the Vivafil comes in Strawberry and Mango flavours, each one more finger licking than the next.

Our special launch this year is a throwback to our childhood, the piece of guava with a smattering of chilly sold from carts is our inspiration. The latest entrant in the Vivafil range is just that essentially desi twist flavour, Vivafil Guava Chilli.

And where can this medley of confusing flavours be used? From a surprise in a croissant to the desi twist between layers of cake, the list is as endless as exciting.

What is the charm of baking if there is no innovation, no touch of that something special to look forward to?

One such is that gorgeous taste of pistachio. This trendsetter holds that wonderful Middle Eastern and yummy flavour. This Tegral Satin PistachioVelvet Egg Free is probably at that cutting edge of innovative cake baking that has yet to be explored.

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Its light green deliciousness can be used across the spectrum, from a cupcake to a full fledged cake, making the innovative yummy dessert.

What is a cake, if it is not frosted, if it doesn’t have that luscious white creamy layer. Easy to use straight from the fridge, the Ambiante is Puratos’ signature non-dairy cream that sparkles on cakes.

The Ambiante does not crust and crack, making it the perfect choice when the consumer wants that perfect white. It is a guarantee that the Ambiante will continue to wear that perfect white from frosting to consumption.

Understanding the Indian consumer and actually listening to what the consumer wants has helped us put together these very local, and yet very global products.

Puratos India is as Indian in its heart as it is Belgian in its pedigree, and it is proud of the fact that it actually merges these two to produce world class products. One that blows the bugle for innovation within the baking community. ■

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THE TALLEST,BIGGEST AND

BESTEST At a height of 355m, with 1,608 guest rooms, 72 floors and 14 F&B outlets, JW Marriott Marquis Hotel Dubai, is the tallest hotel in the world, and Dubai's largest. Balan Paravantavida, hotel manager, JW Marriott Marquis Hotel Dubai shares what it takes to operate an iconic behemoth property and the increasing focus on India market

BY SUDIPTA DEV

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W Marriott Marquis Hotel Dubai has the distinction of being the tallest hotel in the world and the largest in Dubai with 1608 rooms. The hotel manager of the property Balan Paravantavida, is a global Indian hospitality professional, who has worked outside India for more than three decades of his career. A former chef with the Marriott group in the US for almost 15 years, he has also been the opening GM of JW Marriott Pune and JW Marriott Aerocity Delhi. A highpoint of his career is his currently position at the largest Marriott hotel outside the US. “When I got here in summer 2014, at that time we had opened just one tower, 804 rooms. The second tower with 804 rooms opened the same year.

The hotel attracts amazing occupancy, and customers are from across the world,” says Paravantavida. By end of 2014, the whole complex opened.

Most of the rooms offer stunning views of Dubai city/harbour or Burj Khalifa. At any given time there are 4000 guests staying. “There are so many events and meetings taking place. We move 3000 cars every night. We have a parking for 1600. We have more than 100 valets. About 120 managers, and 150 supervisors, working 24 hours a day,” states Paravantavida, remembering to inform that the hotel has 1600 staff and about 400 contract workers. The total number of personnel at the property add up to a staggering workforce of 2000.

F&B AND OTHER FACILITIES The property is owned by the Emirates airline. It has close to 100,000 sq ft of meeting space including two big ballrooms, which can hold theatre style anywhere 1600-1700 people in each. There are 45 meeting rooms and 14 F&B outlets.

Most of the restaurants are award winning ones, with cuisine ranging from Indian, Italian, Japanese, Thai, American to a steakhouse on the 68th floor.

Kitchen6 restaurant, as the name indicates, has six kitchens including Indian, Arabic, European and Asian. “We serve anywhere from 1200 to 1500 breakfasts in that room. The whole floor is a restaurant across both towers. There are three entrances and 465 seating,” informs Paravantavida. He points out that Rang Mahal by Atul Kochhar won

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for three years in a row the Best Indian restaurant in Dubai honour, Thai restaurant which won an award for two consecutive years, Kitchen6 has also won many awards. “The French restaurant, Italian restaurant, are all award winning. We have experts in every cuisine from that specific country,” he says, adding that majority of the restaurant customers are from outside which keeps the establishments packed in peak hours - local residents to other hotel guests to transient guests. The bar Vault on the 72/71 floor is a big draw. It offers amazing views of Dubai city, including of Burj Khalifa tower.

The Saray Spa covers an area of 50,000 sq feet. It has a uniquely Arabic ambience with hamam treatment and the hotel's signature Dead Sea Floatation Pool. "You don't have to go to Jordan to float on the Dead Sea. We bring salt from Jordan that creates the experience of floating,” states Paravantavida.

INDIA FOCUS The key source markets are GCC, India, US, UK, China, Korea, Australia, Russia. India is a fast growing market for the property, overtaking the other source markets. “India used to be on the fifth place three years ago, today India is at the second place, after GCC. Almost 50 per cent Indian guests comprises of group and the others include leisure, business segments. Our goal is to grow the group segment to about 65 per cent," says Paravantavida.

The hotel does on an average 40,000 to 42,000 room nights a month. “If it is JW Marriott brand, we have to live up to that expectation. The good news is that we have very good name in the market. Specially in India, we are known very well, thanks to support from many agencies, media, and others.

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We have Marriott global sales office in India who sell this hotel, in addition we have a senior level sales person for India, only for this hotel, as India is very important to us for MICE group and incentive sector. We also have the leisure segment coming from India,” mentions Paravantavida. He himself goes to India often, as do other senior people from the management. “We interact with every segment. Many corporates in India who have business in Dubai and also meet outbound travel agents. Because I was in India for five years, it has helped me a lot in connecting with people and bringing them here. For Indians at the end of the day it is all about relationships,” he remarks.

JW Marriott Marquis Hotel Dubai partners with local organisations to come up with many events. It is also a prestigious venue for weddings – the top market being Arabic followed by Indian. “There is a sales

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Balan Paravantavida

person just focusing on Indian weddings.

The response has been good,” informs Paravantavida. He affirms that though hundreds of hotels are coming up in Dubai, visitor inflow is increasing from source markets and connectivity is also getting a

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fillip. “The future looks good. We need to continue looking at new source markets, keep great service and products. Visitors will come,” he states.

Having spent most of his career years in North America (US, Canada, Caribbean Islands) with various Marriott group properties, he says, “I have been with the Marriott for more than 32 years, lived in seven different countries and moved 18 times with the company. It has been a great journey.” His message for the young and upcoming hospitality professionals is - work hard, move around. “I was lucky to live and work in seven countries, and moving around and travelling helped me learn more. So I advise them to go from city to city, country to country and learn more and more,” he remarks, adding that today's youngsters get a lot of opportunities so they need to focus on learning. ■

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Interesting Facts

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At a height of 355 metres, the JW Marriott Marquis Hotel Dubai is the tallest hotel in the world.

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It is just 26 metres shorter than the Empire State Building in New York and 35 metres taller than the Eiffel Tower in Paris.

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The shape of the two towers was inspired by a date palm tree, an indigenous desert plant.

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Combined, the hotel’s more than 14 food and beverage outlets can seat 2,743 people.

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To reflect the 24-hour, 7 days opening hours of La Farine Café and Bakery, there are 247 mirrors on the walls.

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Rang Mahal by Atul Kochhar, the hotel’s Indian award winning restaurant, is run by the world’s first Michelin starred Indian chef – Atul Kochhar.

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By 2016, the JW Marriott Marquis Dubai has won over 60 industry and media awards.

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If you’re feeling romantic in the JW Marriott Marquis Dubai, or simply want to really relax, switch your bathroom lighting to ‘Spa Mood’. The room will glow with a soft pink haze, and help you switch off from a busy day.

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In the Dubai Ballroom, lighting concepts for the chandeliers and LED lights can be selected from a choice of 1000 colours.

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The Dubai Ballroom has the largest LED screen in the UAE.

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If stacked, all the glasses in the hotel would reach a height of 13 kilometres – that’s 15 times higher than the Burj Khalifa, the world’s tallest structure.

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Three tonnes of Dead Sea salt have been shipped to service the hotel’s indulgent Saray Spa and its signature Dead Sea Floatation Pool.

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The JW Marriott Marquis Hotel Dubai has enough banqueting chairs to seat passengers travelling on five A380 aircrafts.

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There are 89 public toilets in the JW Marriott Marquis Hotel Dubai.

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There are over 75 nationalities employed in the hotel.

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Spotlight

A DEWDROP IN COORG Creating a fine balance between luxury and responsible tourism, The Ibnii is an eco resort in Coorg that takes its sustainable role seriously. From recycling cement sacks to rainwater harvesting, from coffee walks to bird watching and yoga, The Ibnii is for the evolved traveller who wants to immerse himself in a ‘Surrender to Nature’ experience

BY STEENA JOY

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amed after 'dewdrop' in the local dialect, The Ibnii, an eco luxe resort located in Coorg (Kodagu) district of Karnataka, has become the first hospitality project in India to receive the IGBC Platinum certification for energy and resource-efficient, sustainable, costeffective buildings that impose minimal stress on the environment. The resort is also gearing to get its LEED (Leadership in

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Energy & Environmental Design) certification by April.

The Ibnii is nestled on 120 acres of which 50 acres is being used for coffee plantation.

The resort has just finished with its first coffee harvest. Dr Sherry Sebastian, director, The Ibnii, informed, “The Ibnii is the result of my father's vision. We both believe that luxury and sustainability can coexist. In the last 60 years, no pesticides have been used on this land. So it is an ecological

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and biodiversity hotspot. Very few trees were cut during construction of The Ibnii.

We are also very actively involved in rainwater harvesting as we have three large water catchment areas. We harvest nearly five million litres of water every year. Apart from a waste management plant, we have a state-of-the-art Sewage Treatment Plant (STP) too to further minimise our dependency on fresh water. The treated water is used for landscaping and other

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utilities. Ibnii is also a vehicle free zone with only electric buggies used for internal movements. Guests are encouraged to walk around the resort.”

BESPOKE LUXURY The Ibnii has 22 private pool villas (with their own plunge pools and jacuzzis) named after KopiLuwak, the world’s most exclusive coffee and 12 wooden cottages named Arnetta in three categories - Luxury, Premium and

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Family. There is also one Premium Suite which is for VVIPs and important dignitaries.

The resort has four F&B outlets – The Fig (multicuisine), Ballelle or banana leaf (vegetarian), Masi-Kande (the BBQ Diner) and Elevate (the bar lounge with its hanging coloured bottles). There is also the Kaldi Kapee, the coffee shop where guests can learn the difference between Arabica and Robusta coffee beans and the journey from bean to cup, while sipping a Cappuccino.

The connect with local traditions can be seen in every aspect of a guest's stay, from the welcome by frontline staff draped in sarees worn the Coorgi way, to the local 'chukku kaapi' (black coffee made with dry ginger and jaggery). And there is a reading room cum library called the Almari.

The resort also has introduced other ecological initiatives such as an inhouse tailoring facility where many articles are created out of recycled materials like

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shopping bags out of used cement sacks and bubble wraps; use of steel fruit and vegetable crates in the kitchens instead of the conventional plastic crates (a practice now adopted by the Skychefs of Lufthansa); use of drop pops in the restaurants in place of finger bowls for washing hands.

Interestingly, the turndown service at The Ibnii uses a Robusta coffee leaf to leave a goodnight message for the guest.

In the spa Manja (meaning turmeric), all natural oils are used, many of them extracted from the fig trees scattered all over the estate. Nature is also part of the ambience and design at the resort – a dead tree makes a striking element in the spa lobby.

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Dr Sebastian adds, “Responsible tourism is deeprooted at The Ibnii. An eco pledge is taken by the staff every day to remind them to be eco sensitive. It helped change their attitude to clean environments. Our target segment is the evolved traveller. The resort is also sensitive to special needs guests. And we support the local community because giving is receiving.”

The resort is part of a new project with Madikeri town for making a road using recycled plastic from the resort. The Ibnii also has TieCop, its environment conservation programme.

Dr Sebastian added, “We want our supply chain to be eco sensitive as well so we source only from vendors who have

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the same sensitivity towards the environment. Presently, we source the coffee for the resort from Halli Berri, a fourth generation all woman owned concern coffee estate in Chikmagalur with a similar vision towards sustainability, but soon we hope to be able to use our own coffee. We have a vegetable garden where we source most of the vegetables for our salads. Another bigger vegetable garden is being created which is expected to give us around 14 tonnes of vegetables.”

The resort has a robust waste segregation system where the organic waste is used in a vermicompost to generate high-yield, organic manure which is in turn used in the green house to grow fresh organic vegetables and fruits. ■

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Chef's Platter

Stars of the MICHELIN GALAXY Chef Sriram Aylur, the master chef at Quilon, Taj 51 Buckingham Gate Suites and Residences in London shares his early inspirations and the passion for the craft that had earned Quilon the Michelin star in 2008, which it has retained since then. As the only Indian two-starred Michelin chef in the world, Chef Srijith Gopinathan of Campton Place Restaurant, San Francisco has earned much acclaim for his refined version of Californian-Indian which earned him a coveted Michelin star consecutively for six years, culminating in two Michelin stars in 2016. Both chefs recently collaborated on a unique culinary journey A Michelin Starred Night with the Taj, in Mumbai and New Delhi

BY SUDIPTA DEV

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CHEF SRIRAM AYLUR

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hef Sriram Aylur has made significant contributions in the culinary history of Taj's illustrious legacy ever since he joined the company in 1989.

He was one of the key architects for the success of Karavalli restaurant in Bengaluru, and it was his passion for excellence that significantly contributed in Quilon being awarded the Michelin star in 2008. His culinary vision and craft has also been the highpoint of Bombay Brasserie, in London.

Talking about his early inspirations Chef Sriram says, “I knew fairly early that I wanted to be a chef. In fact, my growing up years in Mumbai are marked by memories of my father in the kitchen. He loved cooking for people and Sundays in our home were always about family, friends and good food. I was often allowed to help him out in the kitchen and I believe that’s where my

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interest in the culinary arts stems from.” He avers that having travelled extensively to the south west coast of India, the region has influenced his food in a big way.

Chef Sriram believes that the first milestone in his career was the creation of Karavalli at the Gateway Hotel Residency Road Bangalore. “I was fortunate to be a part of the team that conceptualised the restaurant and there was a lot of learning that came with the restaurant,” he states, adding with pride that Karavalli stood the test of time and went on to become one of India’s top five restaurants. “To me, Karavalli stands as an example of how to do things right,” remarks Chef Sriram.

The next milestone, according to him, was when he was invited to open Quilon at the Taj 51 Buckingham Gate Suites and Residences in 1999. “It came to me as a huge challenge since I had to present coastal cuisine from South Western India to an audience who was completely unaccustomed to its taste,” he states, pointing out that their hard work and

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Chef Sriram Aylur

perseverance at Quilon paid off when they were awarded the Michelin Star in 2008, an honour the restaurant has retained every year since then. Highlighting the key factors that have made Quilon a celebrated restaurant in London, the chef says, “Quilon’s success lies solely in its food. Our

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menu presents a unique blend of dishes where we weave India’s traditional tastes with progressive cooking techniques designed to suit the global palate. We ensure the highest quality of ingredients are used to create the exquisite range of contemporary dishes available at the restaurant.”

When queried about his favourite kitchen mantra, Chef Sriram affirms, “I have only one vision about food or mantra as you may call it and that is progression.

Progression is logical and necessary in this world and true for every aspect of life. I believe one’s method of cooking should never stand still.”

He has a perfect advice for upcoming chefs on how they can keep reinventing their craft, “My advice is that while one should definitely keep trying to innovate, research and create new offerings for guests, you should never lose the core essence of your dish i.e. the taste and the origin. Your food has to delight your guests, not just satiate them!”

Chef Sriram believes that food like any

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other art form has to be progressive. One has to be aware and constantly evolve with newer techniques and ingredients. “I believe

that one has to reinvent to stay relevant to the times but also try to keep the ethos of the cuisine intact,” he says with conviction. ■

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CHEF SRIJITH GOPINATHAN

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or Chef Srijith, his greatest source of inspiration was his grandmother who would often ask him to collect ginger and turmeric that grew in the backyard as a ritual before every family meal. “She had a way of using these ingredients and transforming them into something magical.

I would often be found overlooking her culinary prowess as she went on to create recipes that utilised the Southern spices and ingredients to the fullest,” he says adding that mesmerised by her cooking techniques, he wanted to master this magic too and it has played an important factor in shaping his career.

Elaborating on the key milestones of his career he states, “While I began working with

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renowned luxury hotels in India, I went on to pursue a training in the Culinary Institute at America, Hyde Park, NY and also in the kitchens of Raymond Blanc and Gary Jones at the famed Two Michelin star restaurants Le Manoir aux Quat’Saisons in Oxford, England.”

Sharing his views on the key factors that have contributed to the success of Campton Place Restaurant in San Francisco, the chef mentions, “Blending California fresh ingredients and the use of its smoke, fire and bringing techniques with India’s multifaceted regional dishes, aromatics and spice blends, Taj Campton Place offers guests unique Cal-Indian cuisine.”

Chef Srijith's favourite kitchen mantra is actually quite simple. “Quality of a dish is only as good as the ingredients used to cook the same,” he asserts.

As an icon to young chefs, he has an advice

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Chef Srijith Gopinathan

for them, “Begin with your basics and continue until you naturally feel you are ready to branch out to your version of a cuisine.” ■

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THE GATEWAY

Identifying the potential for micro breweries in India, Mumbai-based Gateway Brewing Company pioneered the craft beer culture in Maharashtra

BY MOHIT RATHOD

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stablished in 2011 during the nascent stage of craft beer growth in India, Gateway Brewing Company is the brainchild of three home-brewers – Navin Mittal, Rahul Mehra and Krishna Naik – who came together to start this company, which has set things moving for the micro brewery space in Mumbai and Pune. Gateway Brewing Company's purpose is to brew classic styles of beer with local ingredients and make them available to bars and restaurants at an affordable price. The company's name is inspired from Mumbai’s iconic landmark, the Gateway of India.

Mittal, also known by his blog IndianBeerGeek, started blogging about his home-brewed beers in 2003 – at a time when home-brewing was not a hobby here. In 2010, Mehra had just quit his job to start a microbrewery. Whereas Naik, from Australia, had also decided to get into the business of beer. That is when they found Mittal's blog and the idea materialised. The company operates on a B2B model and supplies various styles of craft beers to 90 F&B outlets in Mumbai and Pune. The company last month released its exotic new flavour – Darling-Jee – at The Bombay Canteen in Lower Parel. The beer is a blend of Darjeeling and Earl Grey Teas.

BREWING CRAFT Having a brewery facility in Dombivali in Thane district of Maharashtra, the company's product portfolio includes various beers such as Doppelganger, Easy Come Easy Go IPA (India Pale Ale), Sidecar, Dark Horse, Ale Caesar, Kaapi Stout, Pompous Ass, Explorer and more. Its flagship offering, White Zen has hints of clove and banana which make for an enjoyable and easy beer to drink. To mark its second anniversary last year, Gateway Brewing Company introduced its limited release, Kaapi Stout, brewed with roasted black barley and single estate coffee from the South, crushed and infused into the beer during the brewing process.

Gateway Brewing Company takes pride in sourcing base ingredients locally.

Higlighting this, Mittal says, "We proudly only use barley and wheat malts that are produced locally in India. This has been unique to us as most others use imported malts. We believe that local beer should use

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local produce. Moreover, we also roast our own malts to make darker beer which no other micro brewery does in India. Hops and yeast are imported and we get them from Europe/USA. We also use Indian spices, teas and coffee. Our goal is to make unique and flavourful beers and we continue to experiment with a variety of ingredients regularly."

BUSINESS FOCUS Started with a client base of four restaurants, Gateway Brewing Company has expanded by maintaining consistent quality. The company, which has been marking 50-75 per cent year-on-year growth, is currently focusing on growing the business in Mumbai and Pune through

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collaborations with more F&B establishments. This year it will collaborate with Woodside Inn in Mumbai.

Mehra says, "Our flagship beer, White Zen is accepted really well throughout our client base. To keep growing, we experiment with different styles of beers on a monthly basis and introduce them to various restaurants. Although we operate on a B2B model, our relations are also close with the end consumer. We are always connected to the end customers and we keep getting feedbacks from them. We also participate in various beer festivals. We choose the kind of festivals that work well for our products.

There is a good demand for new types of beers in the market and that's what helps us most of the time."

Gateway Brewing Company played a significant role in the introduction of a micro brewery policy in Maharashtra. According to norms, micro breweries are permitted to produce two lakh litres of per year. "Setting up a micro brewery in India still remains tough. There are several barriers, but they aren't as hard as people perceive. It takes about a year to get licences, but that's normal for any type of manufacturing business. At one time, it was hard, but it has become far easier now to apply for licences and get them," shares Mehra.

Over a short span, craft beer has garnered significant awareness in the India market. For instance, restaurants these days keep space for craft beers during their construction phase, which Mehra sees as a positive sign of the growing culture of micro breweries. ■

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Food Retail

AN INDIAN

AVVATAR Parag Milk Foods is ready to GO with India’s first indigenous 100 per cent vegetarian whey protein mix. Devendra Shah, chairman, shares his plans for the product

BY STEENA JOY

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s per a Zion Market Research report, the global whey protein market is expected to reach US$ 12.4 billion by 2021 due to the increasing percentage of elderly populace across the globe. To capture this potential in the domestic market, Parag Milk Foods has produced India’s first homegrown whey protein brand named Avvatar.

Whey is the liquid portion of the milk that separates from the curd, during the process of cheese production. Due to its strong amino acid profile and ease of absorption, it is perhaps the most popular dietary supplement. Whey contains proteins, fats, carbohydrates, vitamins, and minerals.

Whey protein has been shown to enhance muscle protein synthesis, support fat burning, boost the immune system and improve insulin sensitivity. Additionally, whey concentrate is shown to boost production of glutathione, the body’s popular antioxidant.

Devendra Shah, chairman, Parag Milk Foods, says, “Avvatar is the first 100 per cent vegetarian whey protein made in India. As we are already in the cheese market with the GO brand, it made sense for us to forward integrate and use the whey, a by-product of the cheese manufacturing process. Avvatar is thus made by isolating valuable whey protein from the cheese whey. To maintain freshness

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of the whey protein, the entire process from milking of our grass fed cows to packaging of whey is completed within 24 hours.”

Avataar Absolute whey protein is in powder form and comes in three flavours Double Chocolate, Vanilla Snow Crème and Café Mocha Swirl and in two sizes - 2 lbs and 5 lbs. There are also single serve packs for people on the go.

Protein-based mixes are becoming popular amongst people from all walks of life Shah adds, “Our current production capacity is around 40 tonnes which can go up to 60 tonnes. We have invested `110 crore in the whey infrastructure as we foresee huge demand from the retail segment.

Protein-based mixes are becoming popular amongst people from all walks of life, especially sportsmen and athletes and the health conscious consumers who go to gyms everyday. The nutrition segment is also expected to experience significant growth within the forecast period due to deficiency of

protein in developing countries like India.

Protein supplements constitute nearly 80 per cent of the sports nutrition market. According to Euro Monitor, the market size of sports nutrition is projected to be at `1000 crore this year and growing at a CAGR of 20 per cent.”

The company plans to target sports clubs, nutrition supplement stores, pharmacies, gyms, retail stores and ecommerce portals like Flipkart. The market strategy will also focus on educating gym trainers and owners who are the key influencers in this category. With expert advice from Ken Thomas, an Australiabased consultant, the company developed Avvatar Absolute which uses natural sugar from stevia leaves which the company sources from Kerala and has great mixability. Protein supplements currently in the market are all imported like ON Nutrition and Muscle Blaze. “This is a very brand conscious segment and it is an expensive product category. In the first phase we will launch only in a few cities in the West and North like Mumbai, Ahmedabad, Goa Chandigarh, Amritsar and Lucknow. Later we plan to expand our reach to 30 metros. We will also be exporting the product to neighbouring countries like Pakistan, Bangladesh, Middle East, etc.”

The company may also look at natural extensions of the product like energy bars, etc. ■

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FDI IN TRADING OF

FOOD PRODUCTS Ministry of Food Processing Industries, India has held meetings with Ambassadors and High Commissioners in India of various foreign countries to apprise them of the the recent path breaking policy initiatives of the government allowing 100 per cent FDI in the food sector

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he Indian Ministry of Food Processing Industries (MOFPI) recently met with foreign missions namely Australia, China, Canada, France, Indonesia, Japan, Korea, Netherland, Poland, Russia, Singapore, UK, New Zealand, UAE, Thailand, Germany, Belgium, Brazil, USA, Malaysia, Mexico, Switzerland, Spain and Italy. The meetings were to apprise the foreign Missions about the recent path breaking policy initiatives of Government of India allowing 100 per cent FDI in manufacturing under automatic route and 100 per cent FDI in trading, including e-commerce, in respect of food products manufactured and/or produced in India. The MOFPI further explained them the opportunities available as a result of these policies for the investors of their country to invest in India in the food processing sector for exploring new food business tie-ups as well as expansion of their food business already existing in India. They were also asked to further disseminate the information in this regard to the investors of their country.

The MOFPI also invited all the foreign Missions to participate in the mega

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international food event, World Food India 2017, to be held in New Delhi from November 3-5, 2017 to showcase the various investment opportunities in India in the food processing and food retail sector. MOFPI has already sanctioned new Mega Food Parks, Cold Chain infrastructure and Food Testing Laboratories, which are normally equipped with latest technology and modern infrastructure in their units/plants.

The ministry is also encouraging organisation of seminars, workshops and conferences to exhibit opportunities in the food processing sector and ‘Make in India’ initiative in all fields including latest equipment and technologies. New policy initiatives such as ease of doing business, Make in India and 100 per cent FDI policy in manufacturing of food products and trading of food products manufactured /produced in India, will also help to bring latest technologies to this sector.

MOFPI is also attending various food related international events from time to time and also interacting with foreign investors, which would further facilitate transfer of latest technologies to food processing sector in India. The increase in FDI in the food processing sector and retailing of food products will encourage creation of more food processing infrastructure including backward and forward linkages, cold storages, etc. which will in turn benefit the farmers in realising remunerative prices for their produce and will create opportunities for generating more employment. ■

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HVS announces finalists for HICSA 2017 Hotels of the Year Awards FHW STAFF Mumbai

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VS has announced the finalists for the ninth ‘Hotels of the Year Awards’. The winners for this year will be announced at the13th edition of the Hotel Investment Conference – South Asia (HICSA), scheduled to be held on April 5 and 6 at Grand Hyatt Mumbai.

The HICSA Hotels of the Year Awards were instituted to honour and recognise the most outstanding hotel developments in the previous year in South Asia. The awards have, over the past nine years, grown and now encompass a wide range of accommodation products across the lodging industry. Since its inception in 2009, close to 350 hotels have been nominated in various categories.

Close to 50 nominations were received this year and HVS has shared the names of the finalists across the following six categories: Best Luxury/Upper Upscale Resort, Best Luxury/Upper Upscale Hotel, Best Upscale Hotel, Best Upper Mid Market Hotel, Best Mid Market Hotel and Best Budget/Economy Hotel.

The list of finalists was derived by a panel of six judges using a detailed pointbased analysis model of each hotel’s ranking across various criteria.

Like every year, the winners will now be selected by HICSA delegates via an online voting system, which will go live till April 5, 2017.

The names of the winning hotels shall be announced on Day 1 of the conference as part of the scheduled programme.

Best Luxury/Upper Upscale Resort ● The Oberoi Sukhvilas Resort & Spa – New Chandigarh, India ● Meghauli Serai, Chitwan National Park – Meghauli, Nepal ● The Westin Pushkar Resort & Spa – Pushkar, India.

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Best Luxury/ Upper Upscale Hotel ● Taj Santacruz – Mumbai, India ● Conrad Pune – Pune, India ● JW Marriott Hotel Kolkata – Kolkata, India.

Best Upscale Hotel Hotel Grand Mercure Mysuru – Mysuru, India ● Hyatt Regency Chandigarh – Chandigarh, India ● Radisson Blu Hotel Faridabad – Faridabad, India. ●

Best Upper Mid Market Hotel Lemon Tree Premier, City Center, Gurugram – Gurugram, India ● Hyatt Place Goa / Candolim – Goa, India ● Ramada Resort Kumbhalgarh – Kumbhalgarh, India ● Jetwing Kaduruketha – Wellawaya, Sri Lanka. ●

Best Mid Market Hotel The Fern Residency, Udaipur – Udaipur, India ● Mercure Hyderabad KCP – Hyderabad, India ● The Fern Bhavnagar - Iscon Club & Resort – Bhavnagar, India ●

Best Budget/Economy Hotel ibis Styles Goa Calangute – Goa, India ● Kalyan Hometel - A Sarovar Hotel – Chennai, India ● ibis Chennai City Centre – Chennai, India. ●

The panel of judges that has put together this selection of contenders, comprises: Ritwik Khare, chief business officer – hotel and accommodation supply, MakeMyTrip; Vinay Gupta, VP – asset management, SAMHI; Rajiv Sharma, industry expert; Ritu Bhatia Kler, MD, Total Integrated Design; Ravish Swarup, CEO, Praxis Services; Manav Thadani, chairman - South Asia, HVS. HVS is set to host the 13th edition of HICSA, which will bring to fore the most

relevant subject matter, key issues and latest industry trends that shape and transform the future of hospitality businesses in South Asia, as well as, around the world. Over the last 12 years, HICSA has consistently managed to scale greater heights, establishing itself as one of the most coveted forums for all industry players in the region.

Each year the conference brings together more than 500 delegates from over 20 countries.

The conference this year will feature CEOs from four global hotel companies, namely Christopher J Nassetta, president and CEO, Hilton; Mark Hoplamazian, president and CEO, Hyatt Hotels Corporation; Rakesh Sarna, managing director and CEO, Taj Hotels Palaces Resorts Safaris, and Vikram Oberoi, managing director and CEO, The Oberoi Group.

The conference will also feature a series of keynote addresses by industry specialists, such as Amitabh Kant, CEO, NITI Aayog; David Scowsill, president and CEO, World Travel and Tourism Council, and Michael Issenberg, chairman and CEO - Asia Pacific, AccorHotels. This year, HICSA will also recognise Dr A B Kerkar as the recipient of the ‘Lifetime Achievement Award’.

Speakers at the conference include Arun Nanda, chairman, Mahindra Holidays and Resorts India; Ashish Jakhanwala, managing director and CEO, SAMHI; Binod Chaudhary, chairman, CG Corp; Craig Smith, president and MD - APAC, Marriott International; Deep Kalra, chairman and group CEO, MakeMyTrip; Jonathan Vanica, managing director, Asian Special Situations Group, Goldman Sachs; Kapil Chopra, president, The Oberoi Group; Kavin C Bloomer, executive director, Morgan Stanley; Peter Henley, president and CEO, Onyx Hospitality; Peter Kerkar, group CEO, Cox and Kings; Rajiv Kaul, president, The Leela Palaces, Hotels and Resorts; Saurabh Chawla, chief development officer, Louvre Hotels Group and Thorsten Kirschke, president - APAC, Carlson Rezidor Hotel Group, among more. ■

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Ciclo Café

Gymkhana 91 Gymkhana 91, an all day restaurant in Mumbai, has a contemporary take on colonial gymkhanas along with a mix of global cuisines including chopstick favourites from Japan and China as well as American and European classics and Indian specials.

The 130-seat restaurant is spread across 3,000-sq feet and features neo-gothic architectural styled walls and windows, colonial style furniture and lights, and green terracotta tiled roof. Gymkhana 91 also has an inbuilt stage for live music performances.

Holiday Inn Kolkata Airport InterContinental Hotels Group (IHG) has introduced its first Holiday Inn hotel in Kolkata – Holiday Inn Kolkata Airport. With the opening of the 137-room hotel in partnership with Jain Group, the total number of Holiday Inn hotels has gone up to 11 in India. To expand its footprints in the region, IHG in partnership with Jain Group, will introduce two more Holiday Inn properties in Durgapur and Siliguri, West Bengal. Holiday Inn Kolkata Airport is

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located five kms away from Netaji Subhash Chandra Bose International Airport, with close proximity to business parks, SEZs and IT hub of Kolkata in Rajarhat, New Town and Salt Lake Sector-V area. For MICE and corporate guests, the hotel offers 6,076 sq ft of meeting and banqueting space. The F&B outlets include an all-day dining restaurant, a specialty restaurant and bar and a patisserie.

The recreational amenities include a terrace top swimming pool and a fitness centre.

After Chennai, the Ciclo Café brand of bicycle-inspired restaurants has recently set up its second outlet in Hyderabad. The Ciclo Café outlet offers facilities for sales and service of premium bicycles, merchandise and accessories, expert advice on cycling, special activities and customised cycle rides, accompanied with premium F&B services with international cuisines. The restaurant has long-table settings for families, open seating for large groups, and also a few single cycle seats for singles. The attached bicycle store features cycle brands such as Ridley, Bianchi, Cannondale, Mongoose, Schwinn, GT and Montra.

The Westin Pushkar Resort & Spa

SamBar

The Westin Pushkar Resort & Spa, Rajasthan is owned by Paradise Properties.

India’s seventh Westin property, The Westin Pushkar Resort & Spa is surrounded by the Aravalli Hills and spread across 11 acres. The property offers 98 guestrooms, of which 44 feature private pools. The resort will offer a four dining venues – Seasonal Tastes, the allday dining restaurant; Panorama, the resort’s roof-top lounge; Splash, a poolside venue; and Mix, a cocktails and beverages

SamBar at Khar in Mumbai, said to be the city's first South India based bar and kitchen, has been recently introduced. Owned by restauranteur Pragnesh Rai, Sambar's menu features dishes such as Andhra Fish Fingers, Chicken Vepuddu, Goji Bajje among other native dishes. SamBar's signatures such as Anna Colada also feature South Indian twistm among other beverages such as Chill Madi, Cappi Madras, Rumbha and Spice-atalam.

venue. The Westin Pushkar Resort & Spa features a 10,000-sq-ft Heavenly Spa with seven therapy rooms. Additional amenities include an outdoor pool located at the centre of the resort, and a fitness studio.

The Westin Family Kids’ Club features a 20-seat mini theatre. The resort will also offer over 19,000-sq-ft of function space, including a ballroom and meeting rooms, as well as a garden for corporate events and weddings.

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Product Tracker

Hoffmann Bewirtung India Hoffmann Bewirtung's chopping boards are available in six colours and are produced in two sizes and thickness. While many of the boards available in the current market are made out of LDPE material, Hoffmann Bewirtung have introduced its HBI brand chopping boards made from virgin polyethylene which is flat, rigid and commercial grade. The material is smooth, non-toxic, dishwasher safe and meets the requirements of FDA for direct contact with food and can be fully recycled at the end of its use.

Organic Harvest Sula Vineyards Organic Harvest has launched customised cleansing milk for every skin type. The Activ range cleanser comes in three variants for each skin type – normal skin, oily skin and dry skin. Organic Harvest’s Activ range cleanser for dry skin combines the goodness of both moisturisers and oils.

Bent Chair Bent Chair has launched its Lokalferi line, made from highquality teak wood. The collection also comprises of contemporary designs. The Lokalferi line is now available online at bentchair.com and offline at Bent Chair Design Studio.

T&S T&S Brass and Bronze Works’ B-7161-C compact hose reel offers convenient cleaning in tight spaces. Ideal for combioven or other light-duty cleaning applications, the B-7161-C hose reel features a 182.88 cm reinforced 0.635 cm diameter hose secured around an enclosed metal reel. Other features of the B-7161-C include single-stream, pushbutton spray valve, easy access shut-off valve located on the front panel, stainless steel enclosed housing protects working parts, anti-lockout feature ensures full retraction of the hose even when fully extended among many more. Also, the B-7161-C’s compact size makes it easy to retrofit into existing configurations.

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Sula Vineyards has launched its first whisky – Eclipse. Cognac cask aged Eclipse embodies the French spirit making heritage and the expertise of Sula. Premium quality Scotch and grains go into the produce of this all new whisky. Eclipse is made with a touch of grape spirit which is double distilled using a traditional French distillation process.

Eclipse is available in 750 ml bottles. It is priced at `1395 in Andhra Pradesh and Telangana, `1250 in Delhi and `790 in Puducherry. In Goa, Daman and Silvassa, Eclipse retails at `750 and is available across leading outlets.

Bittel

Bittel's UNO Series hotel phones are 40 per cent smaller than standard guestroom telephones, creating an entirely new category in hotel telephone design. UNO Series' flat panel, compact style adds a touch of elegance without compromising functionality.

Originally styled to meet the limited space and energy requirements aboard cruise ship cabins, UNO Series micro-footprint hotel phones require minimal surface area on the desk and nightstand. Interior designers appreciate the sophisticated extra thin, ultrastylish body while guests enjoy the familiar, comfortable feel of a sleek, modern handset.

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Spa & Wellness

ABESPOKE ‘IRIDIUM’

EXPERIENCE

The Wellness Floor at The St Regis Mumbai is a perfect location for rejuvenating the mind, body and spirit in the bustling heart of the city. It also houses the well known international spa brand, Iridium Spa, the very first in South East Asia

BY SUDIPTA DEV

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he St Regis Mumbai offers a new level of luxury to its guests at its Wellness Floor which is located on the 10th floor of the property.

Covering an expansive area of more than 22,000 square feet, the Wellness Floor is a haven for those who want to cut off from the hustle and bustle and spend a few rejuvenating hours in quite serenity in the heart of Mumbai. While the Wellness Floor includes The St Regis Athletic Club, the swimming pool, Iridium Spa and JeanClaude Biguine Salon, the Iridium Spa is undoubtedly the highlight of the floor.

Iridium Spa, the very first in India, has carved a niche for itself among the cognoscenti for its bespoke services and unique spa experience. Born from the DNA of the St Regis brand, the word "Iridium" literally means of rainbows. "The word Iridium comes from the Greek mythological goddess Iris. Iridium is also one of the most precious and rarest metals on earth, a transition metal of the platinum family and

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Husnavaz Dastur

second densest element in the world," explains Husnavaz Dastur, spa director, Iridium Spa, The St Regis Mumbai.

Dastur takes great pride in the range of rare and refined services that they provide to the guests. "We offer bespoke and sophisticated treatments by award winning therapists setting the brand apart internationally,” states Dastur. The spa has

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nine treatment rooms of which six are fully equipped with a luxurious steam and bathtub facility. “To provide a popular experience, the spa houses a Thai treatment room as well as a Couple’s Therapy Suite for a more intimate setting," mentions Dastur. The facilities also include a wet area for relaxation with Jaccuzi, steam and sauna for both men and women.

The spa suites have in built bath tub, locker, changing and shower facilities.

Highlighting how Iridium Spa is uniquely positioned in this part of Mumbai, she remarks, "We have many celebrities and elite clientele from South Mumbai who visit us for skin care and relaxing tailor made spa treatments. The spa signature treatments like our famous Iridium Signature Massage is a unique combination of dry pressure points, stretches and aroma oil massage which is tailor made for the guests - we believe in tailor made treatments.” As a spa director who has launched and created the Iridium Spa Menu, Dastur vouches for the signature spa body treatments like The St Regis

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Divine Journey for couples. “This luxurious 180 minutes spa journey is a combination of Gold facial, gold body therapy and our renowned signature Iridium Massage.

Couples can also enjoy a rose royal bath ritual to end the journey with our signature marigold tea ritual,” adds Dastur.

Iridium houses two world famous lines of spa treatments - Omorovicza Budapast from Hungary and Biologic Recherge from France.

“We have advanced anti- aging skin care lines for both men and women. The spa menu also has a dedicated men’s skin care page which has a Platinum facial and a P50 visage advance anti-aging skin care for men,” informs Dastur. Iridium Signature Massage is

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the most popular spa treatment along with Blue Diamond facials, and Gold Body Therapy.

The special services include Angel Card reading and healing service along with crystal therapy by Dastur, who says, “This is for guests who show keen interest in alternate healing practices for a complete mind, body and soul experience.”

The spa attracts a mix of in-house guests and local elite. Guests frequenting the spa facilities comprise an equal number of men and women. Dastur points out that women mostly enjoy taking facials and beauty body treatments. “We specialise in advance skin care like the Blue Diamond facial, Gold and

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Biologue Recherge anti- aging sculpt facials," she remarks, adding that men travelling for work and international guests go in for relaxation spa massages and also for Platinum skin care facials.

An interesting new trend is gifting spa vouchers to family, spouses and friends, and the spa has seen a rise in guests interested in buying gift vouchers and giving a memorable spa experience to their loved ones.

There are spa membership packages, along with St Regis Athletic Club memberships for annual, quarterly and monthly periods. There is special engagement with corporates who like to use the spa and Athletic Club facilities. ■

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Interiors & Design

JAZZING IT UP

The dream of Arjun Sagar Gupta, The Piano Man Jazz Club is India’s first and only live programming venue with a performance every night of the week. What is special is the design and ambience of the place that speaks and breathes music

BY STEENA JOY

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Interiors & Design

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ith a special focus on artists and music, The Piano Man Jazz Club based in New Delhi has created a niche for itself as a performance venue and is designed with music as the central theme - right from the green room for artists to the chandelier made of trumpets, the wooden flooring and the brick walls with names of jazz legends such as Frank Sinatra and Clark Terry on them. The entry to The Piano Man is a small cubicle room, with an elevator and the floor is cleverly designed with black and white tiles, to give it an illusion of a piano keyboard.

How did Arjun Sagar Gupta, founder, The Piano Man think of this unique combination of a musical supper theatre and gastronomy adventure? “Dinner Theatre is essentially a combination of a play or concert with dinner and drinks. It is usually a formal setting where people focus on the performance over the meal. We aren't a 'proper' supper theatre, nor entirely a restaurant or bar. We've taken elements from the each of these formats of operation and tried to create a fresh space, that suits us and our ideas. I wanted a change in the scene, especially in relation with the importance of an artist in a performance space and in general,” he says.

When elaborating on the design elements, Gupta is quick to point out that, “Music isn't an important part of the decor, the decor is an important part of the music.

Music, at the jazz club, reigns supreme!”

He adds, “Amith Chhabra and his wife Mona designed The Piano Man. They run a firm called Livin' Color Design. We got along really well, our ideas synced, our style of working agreed with the others and well, that resulted in something beautiful. There are some very interesting design elements right from entry. The understated signage in brass in a custom font designed by Pushkar Thakur (The Grafiosi, he made all our logos, etc). The piano is a key element on the floor in the front lobby that replicates at the bar. The installation art piece at the entrance is made from salvaged parts of a grand piano I restored. The engraved bricks, the 58 trumpet chandelier, the metal work, vintage mirrors... oh it's a long list of love.

Every part of the place has been created by purposeful design. Most of these were custom made for us; some things like the chandelier, were literally made at the club.”

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Every part of the place has been created by purposeful design. Most of these were custom made for us; some things like the 58 trumpet chandelier, were literally made at the club

PIANO PLAY Gupta's journey with jazz began in his early teens and he has been a performing pianist since the early 2000s. He entered the F&B industry in 2010 when he started Cake Away, a bakery catering to finer wholesale requirements of restaurants and corporate houses. Though not a chef by profession, he has devoted time and energy in learning the art from bakers and chefs in order to develop the skill and minutely analyse the food, an ability he feels is indispensable as a restaurateur. He was also invited to apprise

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the viewers about choicest recipes from The Piano Man on NDTV’s Guilt Free TV show.

And why the name? Gupta reminisces, “The brand name - The Piano Man was coined in 2012 when we launched our first cafe by my father. We were in a rut about what to call the venture, with literally hundreds of names in the fray and nothing "felt" right. I had a WhatsApp group with all my friends, relatives and you name it, just throwing names in. Nothing stuck. One day I was playing the piano at home and my father said, "How about The Piano Man?" It stuck,

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I loved it, everyone around me loved it and even if they didn't, I would have gone with it.

It just clicked.”

Another unique aspect at The Piano Man is The Silent Song, an extraordinary experience where the environment suddenly and completely changes with everyone listening to the music just the way artists would like them to. The entire audience is asked to pretend that they’ve entered a concert venue and put a stop to all movement and murmurs during performances. To help enhance the atmosphere, the bar is closed and all services are stopped during this time. This ritual is followed for a few songs every night based on the performing artist’s request.

Gupta remarks, “We want to be a point of exposure. A place for people to discover artists from the local scene and abroad. We schedule six to eight weeks of performances at a time, so if you ask me what's coming up, there's a lot of info coming your way! We have a dedicated space for artists to relax,

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unwind, eat, drink, etc - our green room. We have an open bar and menu for the performing artist, great equipment in the house, we record and mix A/V for all the shows (our "Archive" project). Most importantly, we have respect and admiration.”

The menu at The Piano Man is split into several sections. Bar food, Eurasian dining, comfort food and desserts. Gupta elaborates, “We've got some delicious quick eats from around the world. We've had a Swiss national compliment us on our Swiss

Fondue and a French musician absolutely rave about our beetroot souffle. It's an eclectic menu with a lot of research and work behind every dish. Like our club, which isn't for everyone, our food is also a range of carefully crafted flavours. Hence we've had people love us and hate us. The comfort food section is the bridge with super thin stone oven pizzas which have been getting rave reviews, delicious risottos, my mother's Moussaka recipe and a range of other dishes that walk the middle path while retaining authenticity and flavour.” ■

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Tech Talk

'THE INTERACTIVE VIDEO MENU HELPS US TO BE ATPAR WITH INNOVATIONS IN F&B INDUSTRY'

Pullman New Delhi Aerocity has introduced an innovative digital image and video menu at its avant-garde farm-to-table restaurant, Pluck. Trsitan Beau De Lomenie, director of Operation LUXE Hotels India & General Manager Delegate – Pullman & Novotel New Delhi Aerocity explains how Dash Application on iPads makes the menu dynamic

BY SUDIPTA DEV

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Tech Talk

Please explain your strategy for installing Dash Application Dash Application on i-Pads to showcase your new menu?

We are excited to bring to our patrons, an innovative way we look at menus at its restaurant Pluck. Idea Chakki and Pullman New Delhi Aerocity have partnered together to bring this interactive digital image and video menu together. As part of Accor Group, we have always tried to put forth innovative digital ideas in place of the traditional way things are done in hotels.

Taking this trend forward we have tied up with Idea Chakki’s Dash Application for our avante garde farm to table restaurant Pluck.

This interactive video menu helps us to be at par with today’s innovations in the Food & Beverage industry.

The idea is for the world to wake up and take notice of the culinary elites, the great chefs of the world and their craftsmanship.

The idea is not to disclose their secrets but to showcase the fine art of cooking and attract global tourist to sample such treasures.

The dishes at Pluck, a combination of contemporary European and modern Indian, are a work of art in itself. What better way to showcase the hard work put in the menu than to show a glimpse of it live to a guest at the press of a button, dish by dish.

Has the application been customised / exclusive to Pullman Aerocity?

Yes, the app has been customised exclusively for Pluck. You can feel it from the first touchpoint on the iPad, with the restaurant’s video showcasing exactly what Pluck means and the ethos and service of the restaurant.

The menu showcases contemporary European and modern Indian A la carte menus, executive set lunch menu, three variants of set menu, the restaurants wine menu along with cocktails and beverages. It also accommodates the menu of ‘Tea Deli’ apart from the videos of the dishes being served.

What is the process? Does it need constant updation of videos/ photographs?

This interactive video and photo based digital menu for our outlet Pluck will entertain our guests with a new way of looking at the menu. Dash Application, an application that is the world’s first in-restaurant luxury dining application makes the menu dynamic. It helps

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classifications which helps in segregating the menu in one go for the selected classification.

Eg. allergens, vegetarian, etc. There is a ‘Favourites’ tab option, in which the guests selected dish/s that he wish to order are clubbed together, giving the server the guests order without a mistake or necessity to repeat the order. Our guests can see what is coming their way.

Trsitan Beau De Lomenie

you navigate the most complex menus and gives you a simple picture of what to expect from your dish. It does not only shows the dish’s pictures but also shows how our chefs work behind the kitchens. Each dish on the menu will have a video play button against it.

The Dash App will feature the menu in a video and image format which allows the diner to preview his/her meal visually. It gives a quick, visual preview of dishes on the restaurant menu using 10-15 second “Fideos” (food videos). It sorts the menu out in innovative ways and let guests see what they can expect from the restaurant.

The videos and photographs can be updated seamlessly by the Dash App team as and when we update our menu. Pluck has a seasonal menu, depending upon the herbs and vegetables growing in our in-house farm, this flexibility was of utmost importance.

Is it making the restaurant operation more seamless ?

Yes, due to the app's interface which is informative and interactive, it makes the restaurant operation much smoother. It has

How does it enhance the experience of the diner at your restaurant ?

This application is an extension of our innovative technology usage in our restaurant, giving a visual insight to our patrons on what they can expect from their dish - the look and feel of it. It makes the menu personal to each guest. The menu also comes equipped with wine recommendations by our sommelier.

Nowadays guests are tech savvy and welcome this kind of innovation as it helps in decision making while placing their order.

Do you foresee high-end restaurants in India adopting interactive technologies in the future ?

Definitely! Some of the high-end restaurants are already using these interactive technologies.

Any other significant factor you would like to highlight ?

We have a separate section on the app called “Recommendation by critics”, here we have famous critics sharing their favourites, which are useful for guests in case they wish to go by it.

We have kept the videos of our dishes open, so if a guest would like to share their experience long with the videos they can do so on their social media. Its not a secret ! ■

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Campus Talk

A CAREER OF CHOICE

Mumbai based Kohinoor International Management Institute (KIMI), which has recently entered into a partnership with University College Birmingham, UK, differentiates itself by focusing on activity based learning

BY SUDIPTA DEV

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K

ohinoor International Management Institute (KIMI) was established in 2000 in association with the prestigious International Hotel Management Institute (IMI), Switzerland. In the last one and a half decades KIMI has emerged as one of the best known hotel management institutes in this part of the country. Mukund Kamat, vice president, Hospitality Division, KIMI believes that being a fully residential campus with a separate hostel for boys and girls adds that extra value to the whole programme. “The residential campus helps students to develop their personality and communication skills since they are always in touch with a diversified student pool and learn in an environment where they always work and enjoy as a team,” says Kamat.

As the head of a prestigious hotel management school, Kamat's vision for the

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institute is the same as that of the group.

“The vision of our group is to “Grow perpetually” and my vision for KIMI remains the same,” he asserts. Important projects for the future includes launch of another Culinary Arts Institute in the coming years and possibly a few Diploma Colleges to meet the huge demand of manpower, particularly at the entry level.

KIMI recently entered into a partnership with University College Birmingham, UK. The arrangement is a 2 plus 2 model, wherein the students enrolled at KIMI can complete the first two years of study in India along with six months of paid internship, following which they can go to UCB. Kamat informs that at UCB they will undergo six months of classroom studies and another six months of paid internship in Europe. In the fourth year students would be concentrating more on their live projects at UCB and complete their

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Mukund Kamat

study to get the degree from UCB, accredited

by University of Birmingham.

EDUCATION WITH A DIFFERENCE One of the key differentiating factors of KIMI as a hospitality education institution, apart from the normal academic program, is the focus on Activity Based Learning.

Pointing out that this is a great form of learning, Kamat states, “The students learn a great deal practically when they are involved in real time activities. It is not only a great way of learning but also is an eyeopener for students who experience firsthand the reality of managing situations and events.” The institution, he reminds, holds three major events in a year which are managed completely by them, from planning to post event feedback including raising funds for the event. “This year we have even handed over the restaurant in our hotel to the students to run and manage for ten days and believe me they did a wonderful job in handling the guests for the duration,” adds Kamat with evident pride.

Kamat avers that one of the most interesting trends in terms of student profile

KIMI has a dedicated placement cell and a significant segment of students are placed abroad

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and preference that has happened in recent times is the fact that earlier students were hesitant to take up any kind of course in hospitality, but now things have changed.

“Today, thanks to media and other channels of communications, there is a change in perception towards hospitality or those aspiring to become a chef as a career choice,” he says, adding that most students enrolling into hospitality management courses are aware and are focused on what they want to do. They are also keen to look at career options that give them an opportunity to work overseas. In this case holding an international degree works to their advantage.

DEVELOPING TALENT Highlighting the factors that the institution makes a significant contribution towards developing talent for hospitality industry in this part of the country, Kamat says, “We at KIMI always strive to be at par with the requirements of the industry. We believe in working closely with the industry, thereby understanding their requirements and trends, and accordingly train the students. One more advantage we have over other institutes is that we ourselves are a Hospitality Division and being the vice president of the division, I am in a better position to guide my team.” Executives from the hotel continuously visit the institute to share knowledge and experience with the class and keep the students appraised about any recent developments.

KIMI has a dedicated placement cell and has consistently achieved excellent placement record. A significant segment of students are placed abroad. “Also we are happy to share that every year almost 20 per cent of our students take the entrepreneurial route and this by itself is a major achievement and a matter of pride for any institute,” affirms Kamat.

Reminding that career opportunities in hospitality is not limited to only hotels but in other allied industries also, Kamat shares, “Customer service and customer satisfaction are now the key words and are the main ingredients for the success of any business. Students passing from hospitality institutes could also look for options in other non-catering industries like, retail, hospitals, telecom industries, food packaging, and private banks as well.” ■

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Courtyard byMarriott Gurugram Downtown

Hawna Verma has been recently appointed as the general manager for Courtyard by Marriott Gurugram Downtown. With a career of over 16 years in the hospitality industry, Verma brings with her experience in handling operations, guest satisfaction and engagement, and financial success. Under this new role, she will be responsible for overseeing and implementing high operational standards and driving performance across verticals at the hotel. ■

InterContinental Hotels Group

Shangri-La Hotel,Bengaluru Shangri-La Hotel, Bengaluru has announced the appointment of Chef Anurudh Khanna as executive chef to head and oversee all of the hotel’s culinary operations. An award-winning chef, he brings a dynamic and innovative energy to the dining experience at the hotel. Chef Khanna takes up his new assignment at Shangri-La Hotel, Bengaluru following over 17 years of culinary experience at five-star and luxury hotels. He has seven years of experience as an executive chef and, in addition to his gastronomic expertise, brings a creative flair for food presentation, a strong business sense with a proven track record of streamlining operations with engaging interpersonal skills. ■

Courtyard byMarriott Mumbai International Airport Chef Avijit Sharma has been recently appointed as the executive chef of Courtyard by Marriott Mumbai International Airport. With a career of over 14 years in the hospitality industry, Chef Sharma brings with him an experience in handling operations, staffing and training, developing and implementing concepts and new trends. His previous work includes brands like Oberoi Amarvilas Agra, sta Hyderabad (now The Hyatt), The Leela, Taj properties, The Ritz-Carlton Bengaluru and Park Hyatt Resort and Spa Goa. ■

JWMarriott Mumbai Juhu

InterContinental Hotels Group (IHG) recently announced the appointment of Rajit Sukumaran to the role of chief development officer in the Asia, Middle East and Africa (AMEA) region. In his new role, Sukumaran will head the development team and lead the group’s growth strategy. ■

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Bharat Ratanpal has been appointed as the new director of sales and marketing at JW Marriott Mumbai Juhu. His main responsibilities in this position would entail organising and directing all sales and marketing efforts towards achieving objectives and operational goals for the property.

He will also be in-charge of motivating and making sure that all the employees perform to the best of their abilities, while at the same time maintaining a healthy working environment and upholding the ethics of the Marriott culture. ■

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Rational India

SixSenses Ninh Van Bay

Rational has appointed Vikram Goel as the new managing director for Asia. He will be managing the key accounts for Asia region taking over from Hitoshi Akai. Goel joined the company five years ago as the sales director for North and has played a key role in developing new markets for the Rational Self Cooking Centre in India. He has expanded the company's reach to various levels as Rational ovens are now found in every cafe and hotel kitchens. ■

Le Royal Monceau,Raffles Paris

Ateeb Shrestha has been appointed to the role of general manager at Six Senses Ninh Van Bay in Vietnam.

Shrestha brings more than 14 years of experience across international and independent hotel groups covering rooms manager, resident manager and general manager assignments with Gangtey Goenpa Lodge in Bhutan, Nira Resort in Mauritius, Hyatt Regency Danang Resort and The Nam Hai Resort in Vietnam, The Setai in Miami and The Chedi in Muscat among others. ■

CelebrityCruises

Le Royal Monceau, Raffles Paris recently announced the appointment of Stephanie Clarke as the new director of sales and marketing. Clarke brings years of experience in luxury hotels to her new position. She started her career with Hilton in Germany and moved back to Paris in 2001, where she has been working for some of the most iconic hotels. From 2003, she was sales manager at the Ritz Paris in charge of the US and the UK markets and was appointed director of sales and marketing in 2010. ■

Sabre Sabre has appointed Frank Trampert as managing director and chief commercial officer of its hospitality business in Asia Pacific. In this role, Trampert will be responsible for the financial performance, customer engagement and overall growth of Sabre’s hospitality business across the region.

Trampert has experience in both hospitality operations and technology in Asia Pacific including leadership positions with Wyndham Hotel Group in Hong Kong, Carlson Hotels across four continents, Brand Karma in Singapore, and most recently as the CEO for the Tune Hotel Group in Malaysia. ■

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Celebrity Cruises has appointed Apple Woo as the new head of sales and marketing for the Asia region. Woo has sales and marketing experience with luxury hospitality brands such as Jumeirah and Mandarin Oriental. She will report to Jo Rzymowska, Celebrity Cruises’ recently appointed vice president and managing director, Asia. ■

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One and Only,Cape Town

One&Only, Cape Town has appointed Nicholas Solomon as its new resort manager. Solomon's experience include being general manager of North Island in the Seychelles and prior to that, as deputy general manager at The Royal Portfolio’s La Residence. ■

Anantara Vilamoura Algarve Resort

Minor Hotels Minor Hotels has announced the appointment of Ramzy Fenianos as vice president of development for Europe, Middle East and Africa. Fenianos brings over 10 years’ experience in the hospitality and real estate industries.

Focusing on business development, strategic planning and asset management in international hospitality branding and business development, his background includes Bouygues Real Estate Group and Emerige Group in France, Sama Dubai Holding Group and IFA Hotels & Resorts in Dubai. ■

AccorHotels Paul Stevens has been appointed as chief executive officer of Accor Plus, AccorHotels’ travel, dining and lifestyle programme.

Stevens commenced with AccorHotels in Australia in 1997, holding several general manager positions before leaving the group in 2004 to pursue other interests in the residential property market. In 2005, he rejoined the group as opening general manager of Sofitel Fiji before moving to Bangkok in 2007 to lead the hotel operations for the group’s Thailand hotels. ■

Belmond Anantara Hotels, Resorts & Spas recently announced the appointment of Tamir Kobrin as general manager of Anantara Vilamoura Algarve Resort – Anantara’s first property in Portugal and the brand’s debut in Europe. Leading the opening of this new flagship property, Kobrin is relocating after a two-year tenure to open Anantara Peace Haven Tangalle Resort, which was the first Anantara property in Sri Lanka. ■

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Belmond has announced the appointment of David Grossniklaus as senior director of development, the Middle East, Africa and India. Based in Belmond’s newly-opened development office in the heart of the Dubai International Financial Centre (DIFC), Grossniklaus will focus on growing Belmond’s footprint across the region

with new hotel developments and conversion opportunities. With over 16 years of hospitality industry experience, Grossniklaus joins Belmond from Starwood Hotels & Resorts, where he held the position of associate director – acquisitions and development for the Middle East and Africa. ■

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Weekend

GOLDEN RECOGNITION InterGlobe Hotels was honoured with 2016 Golden Peacock Award for Risk Management at the Golden Peacocks Award Nite held in Mumbai recently

DISTINCT HOSPITALITY Chief Minister of Maharashtra Devendra Fadnavis (centre) at the inauguration of Mumbai’s first floating hotel – AB Celestial

LARGER THAN LIFE Backstreet Boys at their performance of the “Backstreet Boys: Larger Than Life” concert, marking the beginning of their exclusive Las Vegas headlining residency at The Axis at Planet Hollywood Resort & Casino

SOCIAL EQUITY The Hotel and Restaurant Association of Western India (HRAWI) has collaborated with the Ministry of Social Justice and Empowerment to provide support for Dalit women to start and sustain their own enterprises through 'Project Pickle'

SKILLS AND MEALS Kohinoor International Management Institute (KIMI) in Mumbai and University College Birmingham (UCB) have recently signed an MoU for academic progression of KIMI students. In another event, KIMI also organised a Sri Lankan Food Festival.

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PRESTIGIOUS REWARD Chef M S Raj Mohan, head - hotel management department, Mary Matha College was conferred the ‘Honoris Causa’, an honorary doctorate degree in record breaking from United Kingdom based World Records University

GLASS OF EXPERIENCE Nelson Chow, president of Hong Kong Sommelier Association (left) and Silparat Watthanakasetr, GM and acting MD of Ocean Glass Public Company, at the recent Lucaris Master Class held at JW Marriott Mumbai Juhu

AFFIRMING PERFORMANCE PR Bansal, CMD, Lords Hotels & Resorts receiving the 'Best Mid-Market Hotel Chain' award from Nina Elizabeth Woodard, adjunct faculty at CSUSM and Brandman University, at an award ceremony organised by World HRD Congress in association with Star Hospitality Awards

GASTRONOMIC SOIRÉE Yves Perrin, consul general, Consulate General of France in Mumbai, along with chefs from various hotels and restaurants, recently orgainsed a preview soirée of the gastronomic event Goût de France/ Good France 2017

VINTAGE ELEGANCE Sofitel Mumbai BKC recently celebrated its fifth anniversary by hosting the 'Vintage & Classic Car Rally' at a festive brunch in association with the Vintage & Classic Car Club of India (VCCCI)

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Scene and Heard

With Marcellus Baptista

All that Razz Just when you thought that the iconic nightclub Razzberry Rhinoceros was dead and buried, it sprang back to life after a decade.

Yes, this legendary nightspot at Juhu Hotel that was loved by musicians and bands who got a platform to perform was back with a bang. Of course, the old ‘underground’ look was not there, instead there was a new bright decor with ample use of the beachscape area. Hosts Neeren and Nitin Tewari were there at the pre-launch party to welcome guests including Luke Kenny, Salim Merchant, Salil Acharya, Honey Bhalla and Cyrus Sahukar. Oldtimers went back to time when Razz, as it was popularly known as, kicked off with live acts. Others who came in late appreciated the fresh look and feel of the place. ■

Sonam Kapoor at Chandon India's The Party Starter's music anthem launch at Aer

Bubbly beat

Ranveer Brar, Neeren and Nitin Tewari at the relaunch of Razzberry Rhinoceros

Things were bubbling over at Aer at Four Seasons Hotel as India’s The Party Starter launched a music album.

Accomplished actor Sonam Kapoor and super singer Anushka Manchanda made their presence felt as guests sipped on Chandon. The screen came alive with the music album video with the catchy soundtrack composed and performed by Anushka Manchanda. She also sang the song live, much to the delight of the audience. Stéphane de Meurville, MD, Moët Hennessy India was there to meet and greet the guests. ■

High energy

Zorawar and Dildeep Kalra at the launch of Pa Pa Ya, Colaba

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The cheer was on as Pa Pa Ya, the award-winning modern Asian restaurant from the house of Massive Restaurants opened its standalone outlet in Colaba.

Combining the grandeur and elegance of larger-than-life futuristic designs with glamorous décor aesthetics, Pa Pa Ya proved to be a high-energy dining experience to guests on opening night. Word has it that the place encapsulates all the five senses, offering an exceptional sensory and avant-garde dining experience. The philosophy behind Pa Pa Ya is simple: present Asian food and drink with a sense of panache and innovation of cuttingedge cooking techniques like elements of molecular gastronomy and mixology. Besides the food, guests enjoyed the bar offerings of spirits and exotic cocktails and curated wines. ■

Manu Chandra, A D Singh and Chetan Rampal at the launch of Fatty Bao

Take a bao!

Foodies rejoiced as The Fatty Bao opened one more outpost; this one at Kamala Mills. The preview party hosted by A D Singh and wife Sabina along with partners Manu Chandra and Chetan Rampal, saw guests like Narendra Kumar, Anil Chopra, Nisha and Vikram Raizada, admire the relaxed Asian dining setting and elegant patio and relish the bar offerings and food crafted by executive chef Prashanth Puttaswamy. ■

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