Food and Hospitality World (Vol.5, No.24) March, 2018

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GROWING ORGANICALLY Both wellness and organic are two widely used words and also probably, the most abused as well. It is fashionable to use these terms as a business strategy.

Those genuinely in the organic and wellness space feel let down and at times cheated by the fly by night operators who use the terms for instant gains

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C

ome March and most companies associated with the food and hospitality sector will head to the capital of India to learn, explore, network and collaborate for business and growth. From traditional players to the new investors in the space, there is room for more in this buoyant industry. AAHAR 2018 is all set to open doors for buyers and sellers in the space and we at Food & Hospitality World (FHW) have always been spot on to report on the trends and transactions, thrills and talks that go on at the mega AAHAR showcase.

This year we took a call to present to our readers a gamut of products that dominate the organic food space.The organic food market in India is said to grow at a rate of over 25 per cent in the next five years with health consciousness and improved standards of living as catalysts of growth. In this AAHAR Special, FHW evaluates a few leading organic food companies in the country, most of whom have a unique story to share. Like the Chamong group, a family owned group which established its first Chamong garden in 1916 in Assam, and 24 Mantra which has 45,000 farmers working in 30 plus projects over an area of 2,25,000 acres in 15 Indian states. Sustainable and responsible tourism gets associated strongly with these organic brands as well.

This issue also provides you with an insightful view on the Global Wellness Trends of 2018. Both wellness and organic are two widely used words and also probably, the most abused as well. It is fashionable to use these terms as a business strategy.Those genuinely in the organic and wellness space feel let down and at times cheated by the fly by night operators who use the terms for instant gains.

However, those who base their business on ethics and authenticity have nothing to lose.

We at FHW take pride in the fact that we have stood the test of time, growing along with this vibrant industry to give our readers constant and quality food for thought.

Keep reading...

FO O D & H O S P I TA L I T Y WO R L D

REEMA LOKESH Editor

MARCH 2018

Contents

12 CHEF'S PLATTER BANGKOK'S MICHELIN BRIGADE 17 restaurants recognised by Michelin stars in the first Michelin Guide Bangkok

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HIGH SPIRITS INTERVIEW WITH MOKSH SANI, MD, LIVING LIQUIDZ

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HIGH SPIRITS HOLA ALIMENTARIA Some 33,000 buyers interested in wines and spirits are expected to attend the Alimentaria trade show (Intervin) and all the major Spanish winemaking regions will be represented

MARCH 2018

SPA & WELLNESS 2018 GLOBAL WELLNESS TRENDS

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The GWS Forecast is the sole trends report based on the perspectives of economists and leaders across all sectors of the wellness industry

SPOTLIGHT YOUR KEYS TO THE ANDAMAN

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There are few quality hotels in the Andaman region, the latest entrant being Keys Select Hotel Aqua Green, Port Blair, a stone's throw from the Port Blair airport

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INTERIORS & DESIGN THE BLUPRINT A interior design programme for Radisson Blu's global portfolio of hotels

54 | NEW KIDS ON THE BLOCK

TECH TALK BANYAN TREE SAMUI INTRODUCES SPECIAL SMARTPHONES FOR GUESTS

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Banyan Tree Samui strongly feels that the innovation will offer its guests a great level of security and comfort

Courtyard by Marriot Bengaluru Hebbal

55 | PRODUCT TRACKER T&S Brass, ELANPRO

57 | MOVEMENTS Puratos Food

83 | WEEKEND Scene and Heard

MARCH 2018

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VOL 5 NO 24, MARCH, 2018

HEAD OFFICE FOOD & HOSPITALITY WORLD

Chairman of the Board Viveck Goenka

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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.

Food & Hospitality World REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18, Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed at M/s Patel Stationery Mart, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, Mumbai 400013. 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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MARCH 2018

Cover Story

CHAMONG

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he family owned Chamong group established its first Chamong Garden back in 1916 in Assam. Six generations old, the group has 17 estates in Darjeeling and around four estates in Assam. Some of the Darjeeling estates are heritage gardens which are over 100 years old and the group has a credit of being the largest producer of organic Assam and Darjeeling teas to its name. Focused on innovation and quality, their state-of-the-art machinery helps them to deliver the desired results. Recently in Kolkata, an automatic blending and packaging unit was commissioned in keeping with the HACCP standards and EU regulations. The unit is used for hygenically blending and packing the teas which is then exported to Europe as well as Middle East, Japan, UK and USA. Employing over 10000 personnel, the total tea production is about 3000 mt annually.

The three main varieties of teas are the black, oolong and green tea. The difference between each of them is the way they are processed. When it comes to black tea, the tea undergoes a fermentation process. This helps oxidise the leaves and make them turn black. This process is very crucial as it deactivates many antioxidants like polyphenols creating a bitter taste. On the

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other hand, oolong tea is not oxidised as much, rather it is semifermented. After that, it is steamed to stop the oxidisation process. And lastly, there is no fermentation required when it comes to green tea. It is steamed before the oxidisation process can start thus preserving the polyphenols. This results in

molecules that appear in the environment as well as naturally produced by the body.

These radicals can cause chronic damage like heart disease or cancer. Chamong green tea thus provides many benefits to those who drink it.

Promoting tea tourism, the tea gardens are open to visit by people from all over the world. The group's first tea estate called Chamong lays high on the hills and out of the

Recently in Kolkata, an automatic blending and packaging unit was commissioned in keeping with the HACCP standards and EU regulations. The unit is used for hygenically blending and packing the teas which is then exported to Europe as well as Middle East, Japan, UK and USA green tea having more than 60 per cent more polyphenol than black tea, along with having a less bitter taste. Polyphenols is considered good for the body as it helps fight against free radicals which are

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332 hectares, only some of it is dedicated to the organic tea plantation well as the rest of the land is like a virgin forest away from human inteference. The next in line is Pussimbing, a 120 year old heritage tea estate which uses hydroelectric power and the organic practices of cultivation have made it a safe place for its Nepali residents to reside.

There are only 87 tea gardens in the world that have the right to produce tea using the Darjeeling name. But these tea gardens are found in small areas, roughly around 19000 hectares spread over seven valleys in a district in West Bengal. The region lies in the hilly areas of north eastern Himalayas and is 4000-6000 feet above sea level. The fertile soil and pleasant climatic conditions add to the flavours of the Darjeeling tea that is prepared.

All Darjeeling gardens are Naturland and Rainforest Alliance certified. â–

MARCH 2018

Cover Story

24 MANTRA

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oday when there is so much hue and cry over the adverse impact of pesticides and fertilisers over food products and the adverse effects on human body, 24 Mantra Organic from Sresta Natural Bioproducts has been a key player in the organic food industry. The company has a diverse range of organic food products, that have an indigenous as well as international demand and reputation. The company aims at eliminating food items laden with harmful pesticides and fertilisers and offers organic food to its potential target consumers. Since its launch, 24 Mantra brand offers 120 plus range of organic products including cereals, flours, spices, oils, readyto-eat, bakery products and well being organic food products.

24 Mantra organic food brand is available across India and abroad in 1500 plus outlets and its own stores. Under the company's sustainable farming initiative, there are 45,000 farmers working in 30 plus projects over an area of 2,25,000 acres in 15 Indian states. For every 100 farmers there is a Sresta associate,

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partnering in the farmers' progress and knowledge enhancement.

A minimal processing and right kind of farming approach is integrated so as to allow the food to retain its organic content naturally.

Farm to fork approach is adopted to maintain organic integrity. There is a focused engagement with farmers who are bonded into small organic groups. These small groups with a combination of selfadherence, social control and supervision ensure that the conversion of farmer into an organic farmer is complete, taking upto four years to realise this commitment. The field officers also visit every farm regularly every month. They check adherence, provide timely solutions that facilitate the farming methods and sustain the purity of the crop. While randomly selected teams conduct a well laid out inspection process, certification agencies do their checks few times a year. The checks include everything – farmer, soil, water and the produce sample. A pesticide residue check is

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also done before the crop is certified as pure and 24 Mantra Organic.

The company offers the best quality organic food products to its target consumers based on its experiences in organic farming. Great care is taken in processing raw food products so that it does not lose its organic content. Before offering an organic food product to the market shelf, the company makes sure that there is no deviation from the standard taste and texture as different food items taste different if they originate from different places. For example, before Tur dal, which is grown in different regions bears a distinct taste. So different samples of Tur dal is collected from different regions and after cooking it is decided which one to offer to the consumers.

At 24 Mantra, farming projects, products and processing facilities have been certified for EC 834 / 2007 standards, US NOP and Indian NPOP organic standards. Most of the projects are certified by Control Union International, and Onecert. The company is a member of IFOAM and registered with US FDA. â–

MARCH 2018

Cover Story

SATTVIC FOODS

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he company Sattvic lays its foundation on the principles of Ayurveda and yoga. According to these both, foods that are high in the Sattva element help in increasing clarity and alertness of the mind as well as makes the body strong and resistant to diseases. The company believes in sharing the agricultural resources of India with the world.

From the strict selection process to consulting several experts when it comes to quality, Sattvic focusses on the flavour and authenticity of the product. The company tests its products for gluten content, shelf life and nutritional information. After constant research in fitness, health, nutrition, Ayurveda and yoga, the company has developed its organic Sattvic products.

The specialities include vegan, gluten-free, paleo and raw foods among several others. The company avoids using fumigation which is the process of spraying foods with chemicals to

avoid infestation. It uses much costlier but effective and safe technologies like dehydration, dehumidification and ozonation.

Dehydration is the process where all dry food items are dehydrated using dehydration machines. This is the first thing done once the food items arrive at the facilities.

Dehydrated for around four hours at a temperature of 400C, this keeps the nutrition of the products intact as well as keeps the weevils away and increases the shelf life of the products.

When kept in a moist storage space, products start to spoil faster and to avoid this, the process of dehumidification comes into place. This space is free of moisture as well as air dry keeping the shelf life of the products intact. 100 times more effective than

chlorination, the process of ozonation keeps the storage rooms free and pure of bacteria and viruses.

Ozone is used to get rid of harmful bacteria and germs which helps to keep the product more natural as well as more safe. The company uses ozonators in storage rooms as it is the second most powerful oxidant which help preserves, stores and disinfect grains without the involvement of poisonous fumes. â–

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MARCH 2018

Cover Story

AAMRAI

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amrai means a mango orchard and it has been established back in 2011.

Ameya Vartak, the founder of Aamrai started this company around the time when his family owned land along the Konkan coastline of Maharashtra. This coastline leads up to Ratnagiri and Devgad and the land had a rich fertile soil as well as high mineral content. The ideal temperature conditions made it perfect to start mango farming and thus Aamrai was born.

Aamrai has over 1500 trees for organic and another 2000 trees for premium quality.

The company has four categories based on the weight of the mangoes. The one between 120 g to 160 g is called the Baby grade mango, then there is the B, A and LE grade, the

limited edition one which is more than 280 g.

Apart from the premium mangoes, there are two other products called organic payree and organic kesar. The organic payree looks different from the premium collection. It is a plump alphonso that has a pointed edge and the mangoes develop black spots when it ripens. The sweet tangy flavour and juicy texture makes it a favourite for the preparation of aamras among all homes in India. The organic kesar alphonso is a bright saffron colour with a long slender shape. The sweet flavour makes it popular among households for the preparation of deserts and milkshakes.

Aamrai organic mangoes are certified since 2005 by NOP (USDA), NPOP (EU) and JAS (Japan) and focuses on quality control and solid packaging. Untouched by middlemen or chemicals, there is a three stage rigorous sorting which includes the shape, size and visual defects. This helps in excluding any fruits with damages, spots and skin flaws.

Two techniques are used to differentiate between the premium quality mangoes and the bad ones. The first one is the touch and feel technique. The experts at the company are strict when it comes to assessing the fruits. After looking for blemishes on the mangoes, the approved batch gets checked through ultra-sonic scanners. Usually the common problems detected with mangoes

are the spongy tissues which are difficult to pick out when done manually. The mangoes that have this particular defect stay white from inside. This is due to the formation of starch rather than sugar inside the mangoes. Only the scanners can detect these tissues and after this quality check, the most crucial one happens much later when the mangoes are semi-ripened.

The top best fruits are then packaged in customised export quality six ply top bottom boxes. This is done to prevent any kind of bruising or damage during transporting the mangoes as well as to provide proper ventilation in primary and secondary packaging. The alphonso mangoes are picked at the right time to ensure that the right amount of sugar has formed and that it has matured well. The people who handpick the mangoes are well-experienced and the mangoes are naturally ripened in layers of rice hay or penda. â–

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Cover Story

DOWN TO EARTH

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ooming large over the international and national organic food markets is a name that offers quality organic food products to a huge consumer group. Down to Earth organic foods from the house of Morarka Organic offers food products falling into different categories of consumption. Its products have earned national as well as global acclaim. The company offers routine organic food products as an alternative to one's daily food consumption needs. The company has been moving ahead with a vision to improve the quality of food and promote sustainable living. Earlier, the company's operations were limited to obtaining produce from farms and supplying it to key organic traders.

But owing to the gradual rise in the demand of organic products, the company has setup best in class in-house and contracted organic food processing facilities to match every organic quality benchmark in the industry and it has also been able to set up its own retail and distribution network in India.

Although the company had a meager beginning with just a few organic products,

the number slowly rose to over 170 different types of products including cereals, pulses, oilseeds, spices, grains, health foods, juices and other products that are dominant in the organic food market.

Headquartered in Jaipur, Rajasthan, the company has devised unique food cultivation methods that do not require the use of pesticides or fertilisers and can be executed in any agro-climatic region. The company is

With around 50,000 local residents and a surrounding catchment area of 100 villages, the company offers world-class training-cum-learning techniques to organic farming aspirants providing them with 10,000 practicing farms made for the purpose involved in developing and providing tools and equipment to the farmers to enhance the quality of organic produce. Down to Earth organic foods carry out the field operations from Nawalgarh in Shekhawati, a village close to Jaipur.

With around 50,000 local residents and a surrounding catchment area of 100 villages, the company offers world-class trainingcum-learning techniques to organic farming aspirants providing them with 10,000 practicing farms made for the purpose. One on one interaction and doubt clearing sessions are also conducted by the company to clear any doubt from the farmer. The company has also setup another training facility at Grewal Farm in Alwar district to promote organic horticulture in India in order to have more focus on the cultivation of organic horticulture crops.

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Apart from producing quality organic consumables, the company has also devised different preservation techniques like CO2 fumigation technology and best in-house storage facilities for storage of their produce.

Morarka Organic holds world-class certifications and strict quality standards

by Lacon Quality Certification as per NOP (USDA) and NPOP (Government of India) in organic production. The company also follows and complies with Food Safety Management System also known as ISO 2200:2005 (covering ISO 9000 & HACCP).

The company also holds global certifications like JAS by CERES of Germany, BIO-SUISSE (Standards for organic food in Switzerland) and has also acquired VALID IT certification by BODYCOTE in the UK to facilitate trade and organic product marketing in the UK. â–

MARCH 2018

Cover Story

GREEN SENSE

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reen Sense is an organic food brand from the house of Agronic Food. The certified organic food company was established to meet the demand for organically grown fruit and crop. The company believes that organic farming is a better alternative for small and marginal farmers as well as an apt measure to protect the environment.

Headquartered in Jodhpur, Rajasthan, the company has a 10,000 sq ft warehouse located in Pali, Rajasthan. It has a strong supply chain and distribution network in USA and Europe.

This network is supported by commercial agents and company warehouse in the UK along with a sales office in Austraila.

Working with hundreds of farmers who cultivate thousands of acres of land, Agronic Food brings fresh quality products that matches international standards. The raw materials are sourced from certified bio villages across different states of India through their own set of identified organic farming group.

When it comes to food safety, the company uses advanced technology to preserve, process and maintain the highest global standards. Its stateof-the-art facility is cost effective and flexible, meeting client standards.

Some of the products include sesame oil, pulses, fruits,cherry coffee, flex and mustard seeds, amal and aloevera juice, etc. Sesame oil contains moderate amounts of saturated fats and very high amounts of unsaturated fats. It is used as an intravenous drip solution in pharmaceutical industries as well as a

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The raw materials are sourced from certified bio villages across different states of India through their own set of identified organic farming group

solvent in injected drugs. It is popular for reducing cholestrol and is an effective treatment of piles. Cherry coffee is made by two different techniques. First the coffee cherries are processed by extracting the coffee seeds from their coverings. For mild Arabica coffees, a wet process is involved and dry coffee plants have white star shaped flowers. The seeds can be easily dried and later roasted at home.

Grain legumes, famously known as pulses includes navy beans, kidney beans, dry peas, etc. The cholestrol content is extremely low or zero and very little fat or sodium. They also help in lowering blood pressure and has several minerals and vitamins.

The process involves certain stages to ensure that the best quality organic products reach the consumers. First the raw farm grade produce is kept in cold storage. Then it is sent for cleaning through the vibrator screener.

After the careful sorting and grading through a sortex machine, the products are given a CO2 treatment steam sterilisation. The bulk packages are accordingly customised and private labelling is given to all of them. The products are inspected for a final time and quality control is also taken into account.

Lastly, it is dispatched from their warehouse to the port. The company's products are certified on NOP, NPOP & EU standards and also certified organic from OneCert Asia. â–

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Cover Story

ORGANIC INDIA

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rganic India is a leading name in the Indian organic food market. The company is headquartered in Lucknow and specialises in the production of organic herbal and Ayurvedic health products. It's line of organically grown Tulsi tea has already shot to popularity in the India, US, Canada and UK markets. It is also an exporter of organically grown flowers to Germany.

The company is making headway with its commitment towards delivering genuine organic foods and products to its consumers. It is committed to promoting natural, sustainable, organic, agriculture practices that serve and protect 'Mother Nature'.

From the business perspective, the company seeks to introduce a unique and successful business model that is committed to service and integrity and benefits all.

Organic India also has a retail store in Maharashtra to facilitate easy distribution of products, which are also available online.

Ranging from wellness products like organic health supplements and organic Tulsi tea to food products that include commodities and spices, the company caters to different requirements of the Indian market.

The company works with marginal farmers in tribal villages and provides them with seeds, fertilisers and organic certification. Organic India aims to nurture sustainable organic farmlands by providing best in-house

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and on-field training to its farmers, tribal wildcrafters and educates them in organic and biodynamic agricultural practices. It also bears all the expenses required to fetch necessary organic certifications for these trained farmers. After the production, the company purchases the crops and herbs at a quality market price. To allow the land to retain its fertility, the company encourages the farmers to

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practise crop rotation.

Regenerative farming culture is adopted barring the use of synthetic chemicals and incorporating different organic and biodynamic standards treating every farm as a unique organism.

This practice also includes the use of sustainable agricultural techniques like soil fertility management, seed collection, composting, water management and crop protection that help in the revival of the local ecosystem through carbon sequestration.

In order to keep the organic goodness intact, Organic India takes great care in handling crops and herbs from organic farm field to a cup or capsule through advanced methods of processing and dehydration to ensure that they retain their maximum level of potency. After the produce is processed and dehydrated, it is coarsely grounded at low temperatures in order to preserve the matrix of bioactive molecules. All these measures ensure the availability of best organic products to the consumers.

Organic India complies with the best of quality standards as set by international quality certification bodies to receive HACCP, GMP, ISO 9001-2008 and Kosher Certifications. The company also has organic certifications from Control Union and SGS as per USDA, EU, and NPOP Organic Standards. â–

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Cover Story

PRO NATURE

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he Bengaluru-based company has been in the organic market for over 15 years out of which in the last five years, there has been a strong focus on promoting its products. Equipped with a small but experienced team of FMCG sales professionals, the company has a highly qualified advisory panel.

Pro Nature has a wide range of products including turmeric powder, besan (gram flour) and poha (flattened rice). The turmeric powder has a natural aroma, smells like the turmeric used 20 years ago and is a pure yellow colour.

The poha looks and feels the same as the non-organic poha, but the flavours come out in this one. On the other hand, there is a huge difference in the organic besan when compared to the non-organic one. The texture is smooth like the chakki ka atta.

The company also has a section

named Collections where ingredients for different food preparations are available. The food preparations include flax seeds chutney powder, jeera rice, rajma chawal, sambhar rice, upma and rava uttapam. Also known as 'alasi' in Hindi, flax or linseed is a tiny brownish seed filled with vitamins, antioxidants, micronutrients and minerals.

These contents help to fight several ailments like cancer, hot flashes, diabetes, etc.

The lentil-based sambhar is filled with various proteins and nutrients. Along with containing fibre, sambhar's glycemic index is quite low.

The company also sells organic cold pressed oils like groundnut oil, mustard oil, sesame oil, etc. Pro Nature products are 100 per cent certified organic by an internationally recognised Switzerland based certification body, IMO Control. These products are aimed not just at healthconscious consumers but also the environment-conscious ones.

The management believes in having a strong distribution network so as to reduce the carbon footprint and make sure that the farmers receive a fair premium for the produce they offer. Along with this, the company also supports micro-enterprises, especially the ones started by women entrepreneurs. â–

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Cover Story

CONSCIOUS FOOD

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stablished in 1990, Conscious Food has emerged as a name of credibility and quality in the organic food market. Based in Mumbai, initially the company started serving the organic community based out of Mumbai, but today it is well known for its wide range of organic products from a curated range of cereals, flours, grains, pulses, natural sugars, powder packed snacks, seeds, nuts along with herbal products, organic beverages and wellness products. These products add to the cause of promoting health and general wellness to fostering sustainable lifestyles.

Conscious Food follows the strict value chain of adhering to the use of organic products because of the following reasons: *Organic products have higher nutritional content compared to routine eatables. *These products are free of chemical additives. *Incorporates the use of natural fertilisers that help the soil to retain its organic content and also involves sustainable practices of agriculture like crop rotation and intercropping which improves soil culture. *Eliminates any possibility of water pollution or other environmental resources.

The business model followed by the company is 'buying and marketing' agricultural products from farmers who practise organic farming. To make sure all the mandates are met, different certifying and auditing agencies are incorporated at every level starting from

Organic Farming (NCOF) and Organic by Trust farmers, especially those tribal farmers who practise healthy organic farming practices but are too poor to avail quality

The business model followed by the company is 'buying and marketing' agricultural products from farmers who practise organic farming. To make sure all the mandates are met, different certifying and auditing agencies are incorporated at every level

cultivation, harvesting, processing, and storage. The Agricultural and Processed Food Products Export Development Authority (APEDA) is one among them. To achieve maximum efficiency in organic farming, products are brought only from those organic farmers who carry NPOP/EU/NOP certification. Organic produce is also acquired from PGS (Decentralised Organic Farming Certification System) certified farmers supported by the National Centre for

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certifications. After the organic produce is obtained, the same is taken to Conscious Food warehouses to make sure that the product does not lose its organic content.

Optimum storage temperatures are ensured and individual techniques are incorporated for handling various products, for example, whole spices are iron pounded to ensure low heat grinding so that the natural flavours remain intact. Organic oils are stored in a stainless steel container and then packed in glass bottles turning down the possibility of oil coming in contact with any kind of plastic. Last minute quality checks and inspections are carried out by the company before packing their products and sending them out to the customers, to eliminate any chances of imperfections. Products from Conscious Food are available across different parts of India and also over its online website for ease of shopping to the organic community. Adhering to strict quality measures, Conscious Food is certified by ECOCERT and operates a HAACP certified workshop. â–

MARCH 2018

Cover Story

PRIDE OFCOWS

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ride of Cows, a brand of Parag Milk Foods, is a first-of-its-kind, superior farm-to-home milk, from India’s most modern dairy farm, Bhagyalakshmi Dairy Farm, with a production capacity of 25,000 litres a day.

Located in the lush greenery of Manchar, close to Pune,an area known for the high quality of green produce, the Pride of Cows dairy farm is spread over 26 acres, perched between the Bheema River and the Bheemeshwari hills. The farm is the most advanced in India, equipped with the finest international technology for feeding, milking and processing, conforming to international dairy practices. The Pride of Cows brand is a reflection of the company's passion for milk.

Parag Milk Foods is an ISO 9000 and AGMARK certified company, committed to international standards of product quality.

Its product portfolio includes milk, skimmed milk powder, whole milk powder, ghee, processed cheese, butter, dahi, proprietary

foods like dairy whitener and Gulab Jamun mix powder under the brand names of Go and Gowardhan, all made from 100 percent fresh cow’s milk.

The Swiss Holstein and Friesian cows are pedigreed, perfect and pampered. Each of the cows have their own bed and kept in perfect condition. They are also given shady green areas to ruminate and rest along with being kept cool with fans and water sprays. The cows get a planned and wholesome meal every day that includes specially grown high quality alfalfa, pennisetum, greens, soya and bran recommended by nutritionists. They also ensure that the right balance of vitamins and minerals are given. There are even customised menus which are continuously updated at regular intervals to include fresh seasonal crops. The 'total Meal Ration'

strategy is designed to keep cows at the pinnacle of health with only one purpose in mind that the more content cows will be, the better the quality of the milk.

The company's 50-point mechanised Rotary Parlour and strict processes ensure that the milk is both hygienically and humanely procured. In fact, every cow goes through an electronic health check every time it is milked, to ensure that it is at peak health for milking. The fresh milk that is dispatched from the dairy is absolutely antibiotic free. ■

Committed to quality and reliability for more than 70 years, here in India and around the world.

T&S Brass and Bronze Works is proud to offer a complete selection of durable, high-quality products designed to help foodservice facilities save water and energy for years to come.

www.tsbrass.com

Rajesh Chowdhury — Regional Sales Manager PH +91-9-620-777757 rchowdhury@tsbrass.com Albrecht Roelandts — Director of Sales EMEARI PH +49-175-241-3497 aroelandts @tsbrass.com

AAHAR

THE INTERNATIONAL FOOD & HOSPITALITY FAIR

FO O D & H O S P I TA L I T Y WO R L D

Hall 12 Booth 12-05

MARCH 2018

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Cover Story

VISION FRESH

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oday when the food manufacturing companies have started to compromise with the quality of the food items it produces, it has become a mandate to stick to an organic diet to avoid future ailments.

Vision Fresh is one such organic food brand in the market that is committed to not compromising with the quality of its organic food range irrespective of the quantity offered. Vision Fresh offers an assorted range of organic products to cater to specific demand-centric products. The company's food products can be broadly classified into routine consumption, general wellness products, and supplements categories.

Some of the popular products from Vision Fresh include organic cereals such as flours, cereal grains, organic rice, organic porridge, etc. The company also offers organic pulses and beans, organic vinegar, edible oils, spices, beverages, snack foods and much more to aid one's overall lifestyle. The company has its stores in Jaipur and the products are also available on the website of Vision Fresh.

In a bid to ensure the availability of pure organic products to the consumers, organic farmers at Vision Fresh use such methods that keep on replenishing the nutritional and organic content of the soil naturally without the use of hazardous pesticides and fertilisers. The company shuns the use of any kind of synthetic agri-chemical and completely adheres to all the basic principles

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of organic farming. It is moving ahead towards achieving its vision of making Jaipur, organic food manufacturing capital of India

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and to acknowledge the ever-growing need organic food products, not just in India but overseas too. Also, the company is planning to increase its operations all over the Indian trade market.

The organic products at Vision Fresh undergo serious monitoring and quality checks under a specialised team of agricultural engineers and nutritionists.

Soil and environment-friendly agriculture practices like rotation, composting and mulching are also incorporated to achieve the best quality organic end product.

Fulfilling all the necessary product quality benchmarks, Vision Fresh has numerous certifications from national and international organic certification agencies like USDA United States Organic Certification for marketing the products in USA, OneCertOrganic Certified for detailed analysis of organic food production in a company and NPOP India Organic Certification that controls farm inputs and pre and postharvest methods involved organic farming.

Giving a tough competition to its competitors, the company launches time to time offers on its websites to promote and popularise its wide product range and also create a segmentation in the existing market for its new products. There is also a provision of free delivery for organic food community. â–

MARCH 2018

Cover Story

AUM FRESH

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um Agri Freeze Foods was established in the year 1960 and is amongst the prominent processors and exporters of an extensive range of fruits, vegetables, herbs and flower products. It began as a division of Mechelec Group of Companies which is a reputed manufacturer of cold rooms, walk-in-coolers/freezers, fruit ripening chambers as well as pre-coolers and blast freezers.

Under the guidance of Sandip K Shah, Aum Fresh brand under 'Aum Agri Freeze Foods' has clientele across the world. His experience and in-depth knowledge has made the brand widely successful. The parent company, Mechelec Steel Products, is a distinguished name in the field of office furniture, steel furniture and water coolers

and has clients of the highest repute from government, semi government, as well as public and private sector companies. It also has expertise in the field of air conditioning and refrigeration machinery and is located in the western part of Vadodara City which is only seven kms away from the airport. It is spread across a sprawling area of 30,000 sq ft and intially the parent concern started as a cooling coil, condenser and evaporator manufacturer but later on it also entered into the post harvest technology sector.

The products are 100 per cent natural, pure, fresh and organic and is processed in a holistic way without using any additives Today the company is also an expert in manufacturing low humidity seed storage chambers. The products are 100 per cent natural, pure, fresh and organic and is processed in a holistic way without using any additives. All the company's products are prepared using a unique low temperature cold drying method and are available in packs of one kg, five kg & 10 kg. The range of products are used extensively in hotels, restaurants and caterers, pharmaceutical, ayurvedic as well as cosmetic industries.

Its commitment to provide clients with a quality range of products has helped

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gain various quality certifications such as ISO 22000:2005 by Intertek and Organic certificate by NPOP. The range of fruits, vegetables, herbs and flower products is in compliance with the standards of APEDA, Spice Board, FPO, SSI, NSIC and GS1 India for Barcode.

Having gained first-hand experience in pre and post harvest technology, the parent company then diversified into the food processing sector because of which Aum Agri Freeze Foods came into existence. Aum Fresh aims to serve humanity with herbal, natural and organic products, without adding the essence of artificialness and to develop processed fruits, vegetables, herbals and floral products with higher nutritive and medicinal values. The organisation is already engaged in processing, supplying and exporting a comprehensive range of fruit, vegetable, herbal and flower products. The range of products include bitter gourd (karela), bottle gourd, green chilli, spinach, strawberry, fenugreek (methi), chikoo, sitafal powder, pineapple, amla, mint and many more products as per the product list. All these are processed in hygienic conditions and are tested on various parameters by well qualified quality controllers.

The promoters of the company are well qualified engineers in their concerned domain, having experience of 25 years and they are also members of ASHRAE-USA, ISHS–BELGIUM and IIR-FRANCE. â–

MARCH 2018

Cover Story

WINGREENS FARMS

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ingreens Farms is an ethical and innovative farm to retail food and beverage company that pioneered the fresh dip category in India. Established in the year 2011 at Gurgaon (Haryana), Wingreens Farms manufactures premium quality range of signature dips, peanut butters, spreads and dressings and green tea. Wingreens Farms is reworking the business model in the agriculture sector.

With a central kitchen in Gurugram the company has only women workers and has developed backward integration with farmers across North India.

Anju Srivastava is a former advertising professional and a first-time entrepreneur.

As founder of Wingreens Farms, she has positioned herself as an ethical intermediary between farmers and retailers, straddling the rural-urban divide with empathy and compassion. Srivastava spent many years learning about scientific farming. She focused on experimenting with many varieties of international herbs, flowers and exotic vegatables. Working with local farmers near Gurugram since 2008, she rented land from them and provided them

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employment.

Initially selling potted herbs to supermarkets, she introduced fresh basil pesto in 2011.

The range soon included hummus, salsa fresh dips and tzatziki. Through demonstration along with education, the company has succeeded in moving farmers away from traditional, water hungry crops to far more lucrative and water efficient crops. In collaboration with industry leaders Jain Irrigation, Wingreens Farms helps farmers adopt sustainable practices such as the use of microbial cultures, drip irrigation, intercropping and compost fertilisation - leading to saving as much as 2,50,000 liters of water per acre per annum, and increasing the farmer's income by 1000 per cent and more (from `20,000 per annum to over `3,00,000 per annum). Furthermore, Wingreens Farms provides farmers with additional avenues of income by employing him and members of his family by shifting the first level of processing (like peeling of garlic for example)

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to the farms. In doing so, Wingreens Farms has managed to take away the risk element of farming from the farmers. The farmers are effectively no longer at the mercy of middlemen in the agriculture sector.

Wingreens Farms has developed packages of practice for over 100 crops including herbs, vegetables and flowers that are environmentally friendly, restore the ecological balance of the soil and naturally negate the use of pesticides and chemicals, while hugely increasing productivity.

With a turnover of `30 crore, the company has been investing in building its distribution network through its warehouses and cold chain in Delhi, Mumbai and Bengaluru. It currently reaches out to 600 stores and is also tapping into general trade outlets. It makes fresh dips with flavours such as garlic, peri peri, chipotle and rosemary hummus, and expects to move into new categories such as baked chips, salsa and pasta sauces. Wingreens Farms Green Teas are hand-blended with farm-grown real flowers and herbs, making a delightful and aromatic combination. The company grows microgreens of almost any herb or vegetable in season, of which wheatgrass is the most popular. Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination.

The company also grows produce using a mix of microbial cultures and other methods that restore the ecological balance of the soil, naturally negating the use of pesticides and chemicals, and increasing productivity. Wingreens has received organic certification for its wheatgrass, sprouts and microgreens. â–

MARCH 2018

Marketing Initiative

TRENDTRACKERS TO TRENDSETTERS T

he increasing popularity of haute cuisine has had an economic impact on the industry related services such as hospitality and tourism and led the sociologists to include culinary services within the creative and culture industries. It has affected the food industry and services related with value addition or innovative restoration. Likewise, the bakery and patisserie industry is one of the fastest growing segments within food growing at 20-25 per cent CAGR and much can be credited to Indianisation of the said segment.

The baking industry, in all developed countries consists of four segments: retail, wholesale, instore and food service.

Wholesale bakeries are the backbone of this industry. A retail bakery is a low-volume facility, where a variety of baked goods are produced and sold to consumers from the same location. Many retail bakeries are now offering whole-grain and multigrain breads, but flavour continues to be a priority among retail bakery consumers.

Puratos Group, through its Taste Tomorrow survey, have inferred that the basic trends in bakery and patisserie product innovation are related to Health v/s Pleasure, Capitalise on the classic and Meal Mobility where all of them largely relate to changes in the social habits, increased working hours for women, changing household structures.

Puratos has always tried to stay abreast with these trends and have been pioneers in implementing them in their business ecosystem. True to their tagline 'Reliable Partners in innovation', Puratos makes sure their customers are well aware and updated on the current whereabouts about the bakery and patisserie markets, analysing the pros and cons of the changes that occur, and always have a learning to educate their customers to be future-ready.

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Actually, health trend is a relevant drive for innovation in the Bakery and Patisserie industry. Consumers perceive many bakery products as healthy and these that are seen as indulgent, such as cakes and pastries, are often successful when given 'low and light' features - thus allowing for 'guilt-free indulgence'. According to a survey conducted by Puratos, in comparison to the average, Indians are way more willing to pay more for packaged bread with nutritional benefits, especially whole grains. Upon that, the importance of grains and fiber in the product remains an important nutritional component in bread. Consumers consulted nutritional labels to know about the content of fat or cholesterol in the product. Amount of sugar was generally read by diabetics.

The bakery and patisserie consumer today is becoming extensively health conscious and that is having a direct impact on the variety and variations of products that now exist and are fast upcoming.

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Puratos has invested in developing products that caters to the 'Health v/s Pleasure' trend with its Puravita range of products which include the multigrain, whole wheat and high fibre variants Consumers are willing to go the extra mile and pay that premium for health attributes such as all natural, organic foods, whole grain, high fibre and are now looking for more cleaner labels. Keeping this in mind, Puratos has invested in developing products that caters to this 'Health v/s Pleasure' trend with their Puravita range of products which include the multigrain, whole wheat and high fibre variants. Puratos, with its Puravita range endeavours to help its health conscious end consumers by manufacturing products which are low on sugar, use less salt, use around 12 different grains and high on fibre content.

Another major trend that has been around in a while is that of the classic and vintage tasting products. The average Indian consumers specifically are more inclined towards products that remind them of their childhood, or products that have originated internationally. Thus, innovating should mainly be empowering consumers to be in control of their classics, of the things that they already know and appreciate and allow for the development of products that combine the traditional and the new – it’s at this intersection that novelty is created.

Puratos’ range of products including the New York styled Deli Cheese, the French Macarons, the Italian sourdough O-tentic Durum etc. consumers have access to a much more varied offer as local food products can reach global markets. A research done by Puratos shows that people will increasingly be attracted by other cities’ 'local specialities' in search of something unique and exclusive. Take local specialities like New York bagels, Bombay naan or the French macarons. These examples link the city of origin to the product. This reference can be understood as a guarantee for tradition, quality and know-how. So the use of city brands can be seen as an important

MARCH 2018

Marketing Initiative trend that responds to the consumer’s desire for 'a feeling of exclusivity and quality'. Especially in Asia where heritage and tradition are highly valued, there is a clear interest in the concept of city-branded products because it’s seen as a symbol and a guarantee for tradition and quality coming from other food cultures. And since Asian consumers are so sensitive to quality, this concept is all the more appreciated.

When asked if food will also become more convenient, 59 per cent of Indian consumers indeed expect more ready-made food which can be had on the go. The opportunity from this trend is obvious: circumstances for product and service innovation based on meal mobility are generally favourable but can, differ according to the axis 'mature-emerging countries'. We observe that the more established the network and culture of bread, pastry, patisserie & chocolate, the less open countries are to mobility concepts. In Asia, where mobility concepts

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are highly appreciated, we see that the Asian consumer is naturally open to other ways of consuming and buying. Product ranges including the Tegral Brownie and Tegral Donut serve the purpose of being the perfect tiffin companion asserting the meal mobility trend.

On one hand innovation in haute cuisine restoration drives demands for innovation in complementary food such as bread, bakery and pastry. Innovative chefs are demanding new products and processes capable of satisfying consumer demands for healthy diets and functional properties in the bread, bakery and pastry products complementary in restoration services. On the other hand we are experiencing that science and technology play a relevant and increasing role in finding acceptable solutions for meeting these consumer and chef demands. It appears that innovation in restoration services has a systemic character that influences and drives innovation in all the involved agents. â–

MARCH 2018

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Chef's Platter

BANGKOK'S MICHELIN BRIGADE 17 restaurants recognised by Michelin stars in the first Michelin Guide Bangkok

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ichelin has recently unveiled the first selection for the Michelin Guide Bangkok, which features a total of 98 restaurants. This selection highlights how the city embraces international dining without abandoning its own heritage and authentic cuisine - which draws millions of visitors worldwide.

Michael Ellis, international director in charge of the Michelin Guides, says, “We are proud to launch this first selection of the Michelin guide dedicated to Bangkok, highlighting the richness of the city’s gastronomy. Our inspectors were thrilled to find a local culinary scene with an amazing vibrancy, myriad new restaurants, an astonishing variety of wonderful street food, but also Thai cuisine served in different forms.”

Three restaurants obtain two stars in the Michelin Guide Bangkok 2018: Gaggan, where the chef-owner Gaggan Anand takes Indian cuisine to a level rarely seen, and one that has a truly unique signature. His artful dishes are original and creative, with a wonderful blend of textures, flavours and delicate spices. Le Normandie, located in The Mandarin Oriental Hotel, also gains two stars. Opened in 1958, the restaurant offers a sophisticated French cuisine based on superb ingredients, refined techniques, and well executed combinations of flavours and textures. Also awarded two stars, Mezzaluna is perched on the 65th floor of the Lebua Hotel, and the chef and his team deliver European delights with Japanese precision in five- and seven-course set menus.

MICHELIN GUIDE BANGKOK 2018 The first selection of the Michelin Guide Bangkok also award 14 restaurants one star, highlighting the quality of local cuisine, as seven of these one star restaurants offer Thai cuisine prepared by local Thai chefs, like Chim by Siam Wisdom, where the chef revisits

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traditional Thai recipes to create dishes that strike a balance between the old and the new, and between Thai and foreign influences; Bo.lan; Saneh Jaan, a restaurant offering Thai dishes which are a mix of classics and hardto-find recipes like kaengranjuan, a hot and spicy soup. Innovative modern Thai cuisine is also well represented in Bangkok with Sra Bua by Kiin Kiin, where the chef respects traditional Thai flavours and ingredients but transforms them to produce something truly creative and original.

Of particular interest, one street food vendor also obtains one star: Jay Fai, where the owner-chef insists on staying at the tiny open kitchen with her homemade charcoal stoves, continuing what her father started 70 years ago, making crab omelettes, crab curries and dry congee.

International cuisine is also recognised in the Michelin Guide Bangkok 2018 with establishments awarded one star such as Ginza Sushi ichi, a sushi restaurant where ingredients are delivered straight from markets in Tokyo every 24 hours, or Sühring, where brothers Mathias and Thomas Sühring deliver their very own style of modern German cooking that is sometimes playful, sometimes classic and always prepared with care. L’Atelier de JoëlRobuchon, J’AIME by Jean-Michel Lorrain, Elements and Savelberg, both gain a star in this first selection, with these restaurants serving French contemporary cuisine.

This year’s selection also features a total of 35 restaurants awarded a Bib Gourmand, a distinction as popular with chefs as it is with gourmets, which recognise favourite establishments selected by the Michelin inspectors for their good value for money, as they serve a quality menu for a maximum of THB 1000. On the ground the inspectors unearthed all kinds of delights: from street food like

MARCH 2018

Chef's Platter

Baan Yai Phad Thai, one of the best place for Phad Thai, or Guay Tiew Kua Gai Suanmali, a long-standing stir-fried chicken noodle shop, to more traditional restaurants offering local and delicious Thai cuisine. For example, Jay Oh serves local style seafood and dishes in a very local rustic, casual ambience where long queues are seen every night, and also obtaining a Bib Gourmand, Baannai, located in a beautiful Thai style wooden house with a well decorated garden serving traditional and delicate Thai food, or Soul Food Mahanakorn which serves modern Thai food. Reflecting the impressive diversity of street food in Bangkok, which is one of the most attractive spots for visitors from around the world, the Michelin Guide selects a total of 28 street food stalls.

The selection of the Michelin Guide Bangkok 2018 features: ● 3 two-star restaurants ● 14 one-star restaurants ● 35 Bib Gourmand restaurants ■

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MARCH 2018

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High Spirits

‘THERE IS AN UPSWING IN ALCOHOLCONSUMPTION WITH THE CHANGING F&B LANDSCAPE IN INDIA’ Living Liquidz is a leading organised liquor retail chain in Mumbai.

Moksh Sani, MD, Living Liquidz highlights the future plans of the company and the changing consumer trends driven by a dynamic F&B market

BY SUDIPTA DEV Please give a brief background of your company. What have been the key milestones of Living Liquidz ?

Living Liquidz was launched by my father SL Sani to start a new chapter in the liquor retail chain business. The first outlet was launched in 1973 in Sion. With over 40 years of extensive experience in the Indian liquor industry, in 2006 the parent company Sani Group was unified under one liquor retail chain brand – Living Liquidz. Since its launch, the retail chain has expanded across 47 outlets in Mumbai creating the largest retail chain in the liquor and spirits business.

Following in my father’s footsteps, I have been running the business for almost two decades now. Living Liquidz is the first and leading organised retail chain to cater to the metropolitan market in Mumbai, offering great value and customer service.

I have set up Living Liquidz with a dream to bring the experience of the finest liquors, spirits, and liqueurs from around the world to Indian connoisseurs.

What is your focused strategy for the retail segment ?

Currently, we have 47 outlets in Mumbai, which are owned by us, I envision another 50 stores being added in the coming two years. In addition to that, we have tied up with big-box retailers like Hypercity, Star Bazaar and Foodhall for our outlets that are within their premises.

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What are your geographical expansion plans in the next few years?

We are currently operating from Mumbai and we are looking at expanding our footprint across Goa, Pune and Bangalore.

Which are your key products categories ? Any plans to include new categories in the near future ?

Yes, we are setting our eyes on expanding into the ready-to-drink category as well as bring in high-end wines and malts along with a boutique range of vodka, malts and beers.

Moksh Sani

Any interesting trends in terms of changing consumer profile and preference ?

The Indian consumer is well travelled today. Our focus is to get them a fresh collection every season. In terms of trends we have seen 25 per cent growth in the imported wine segment, between 35- 45 age group. I think millennials are more open to experimenting and trying different spirits which encourages us to step into different categories. There is an upswing in alcohol consumption with the changing Food and Beverages (F&B) landscape in the country and this is a positive indication, allowing our retail and distribution channel to introduce more variety into the market.

FO O D & H O S P I TA L I T Y WO R L D

What are your geographical expansion plans in the next few years ?

Yes, we currently have our distribution business in Thane, Vashi and Nashik and we are looking to set up our distribution business in Mumbai as well as Pune soon.

What is your vision for Living Liquidz ?

We currently have 15 Indian wine labels and four international labels. We should probably close another 15 international deals by early 2018. I would like to enter all segments within the industry including starting our own private label. We are eyeing mid-2018 to release a single-malt offering under our own label in addition to the inhouse wine collection that we have on offer for customers.

MARCH 2018

High Spirits

HOLA ALIMENTARIA Some 33,000 buyers interested in wines and spirits are expected to attend the Alimentaria trade show (Intervin) and all the major Spanish winemaking regions will be represented

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he Alimentaria trade show for wines, ciders and spirits (Intervin) from April 16 to 19, will host close to 800 Spanish wineries which will present their most outstanding wines and their newest products at the trade fair organised

by Alimentaria Exhibitions. The show, which covers 15,000 m2 of floor space, will be attended by one hundred more wineries than the previous edition.

The most significant sectoral meeting for the Spanish winemaking industry, at the Fira de Barcelona Gran Via venue, will be attended by representative firms from around the country, such as Araex Rioja Alavesa, Bodega Marqués de Riscal, Bodega Monte Sacro, Casalbor, Codorníu, Félix Solís, Grupo Freixenet, Manzanos Wines, Miguel Torres and Pago de los Capellanes, among many others. Many of the exhibiting wineries will be represented at the show by their regulatory councils for their respective regions and their regional governments, such as Castilla y León, Castilla-La Mancha, Extremadura, Madrid, Navarra, La Rioja, Galicia, the Basque Country and Catalonia.

On the other hand, some 33,000 professionals with wine and spirits portfolios are expected to be in attendance.

"Most of these buyers come to specifically seek out Spanish wine", stated Javier Pagés, chairman, Intervin and managing director,

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Codorníu. Among the advantages that the show offers its exhibitors, Pagés emphasises that, "Intervin has the ability to adapt to the goals of each winery and to adjust to their needs and resources; it provides many contacts with influential buyers, sommeliers, journalists and critics from the sector, and generates multiple business opportunities if planned correctly".

With the goal of attracting high-end buyers specialising in the wine sector, Intervin will invite a total of 650 professionals with purchasing decisionmaking power: 350 national buyers through the VIP Buyers programme, and 300 international buyers who participate in the Hosted Buyers programme, which prioritises Spanish wine importers with invoicing that exceeds two million euros, such as the case of American Northwest Distribution and Wine Authorities from the United States, Thorman Hunt from the United Kingdom, or United Stars Corporation from Canada, among others.

More than half of the international buyers invited (some 160) will be attending the fair for the first time. The countries that have received the most confirmed invitations are the United States (with 33 per cent), Germany (with 17 per cent), Canada and India (both with 8 per cent), China (with 7 per cent) and Mexico (with 6 per cent), which, in all cases, exceed Intervin's initial expectations.

Precisely to facilitate the export activities of the wineries present at the fair, this year's edition will once again hold the Intervin Business Meetings, a programme of business meetings between winemaking companies and the invited international buyers. In addition, exhibitors can optimise their participation at the fair with the Alimentaria Matchmaking System tool,

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which enables them to schedule actual opportunities with those professionals whose profiles best match their interests.

The managing director of Alimentaria Exhibitions and head of Intervin, J Antonio Valls, states, "The show offers numerous business opportunities and represents an exceptional vehicle for gaining access to international markets. Because of its unique position within Europe, Intervin represents the ideal space for Spanish wineries to display the excellence of their production processes and their professionalism".

NEW CONTENTATTHE SHOW One of the principle new components this year at Intervin is Vinum Nature, a 400 m2 space specially dedicated to ecological, biodynamic and natural wines made with certified organic production processes - this being a sector in Spain already represents 10 per cent of all cultivated vineyards.

Wineries specialised in this market will find in Vinum Nature the perfect platform for giving more visibility to their products.

On the other hand, the show will host the second edition of Vinorum Think, a space for reflection, outreach and business in relation to the potential of Spanish wine and its relationship with gastronomy, via a programme of round tables and master tastings. Lastly, Intervin will host Barcelona Cocktail Art, a new, 700 m2 space focused on exhibitions and tastings with major distillery companies, such as Central Hisummer, Destilería Campeny, Girabebe or Karma Spirit, among others. This space will serve to encourage professional and business contacts, and to highlight the most innovative ideas and products in the art of cocktail making by means of speakers, workshops and tastings led by national and international experts. ■

MARCH 2018

Spa & Wellness

2018 GLOBALWELLNESS TRENDS

Each year, the Global Wellness Summit (GWS) identifies new trends that will have a meaningful impact on the US$ 3.7 trillion wellness industry. Significantly, this is the only wellness forecast that draws from the insights of the 600-plus executives who were delegates and presenters at the 2017 Global Wellness Summit. In addition, the GWS Forecast is the sole trends report based on the perspectives of renowned economists, medical and wellness professionals, academics, and leaders across all sectors of the wellness industry FO O D & H O S P I TA L I T Y WO R L D

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n the opening day of the Summit, the non-profit Global Wellness Institute launched 'The Wellness Moonshot', the first global commitment to achieve a world free of preventable disease.

And in many ways, The Moonshot perfectly reflects this 2018 Wellness Trends Forecast.

Each of the eight trends below speaks to either entrepreneurial or personal wellness moonshots that push the health and wellness envelope in unprecedented ways.

We predict that these very new directions in wellness will grow worldwide and become big businesses in the years ahead.

MARCH 2018

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Spa & Wellness MUSHROOMS EMERGE FROM UNDERGROUND WHETHER MAGIC OR MEDICINAL, MUSHROOMS’ SUPERPOWERS COME TO LIGHT

The mysterious underground kingdom of mushrooms is actually the largest set of organisms on the planet - and in 2018 more people will explore the unique medicine they provide our brains and bodies. Thanks to a surge in rather mind-blowing medical evidence, demonstrating that they reset the brain and shake the 'snow globe' on rigid neural patterns, magic mushrooms will emerge from the underground, and could prove 'better than existing treatments' for anxiety, depression and addiction. And more, bigger studies are ahead, such as tech investor, Peter Thiel’s, Compass Pathways (US$ 20 million!) 2018 European psilocybin trial.

There’s also a legalisation movement, with pushes to get magic mushrooms on ballots in California, Oregon and Colorado, and with experts predicting they will be legalised medicine within five years. Microdosing psilocybin as a brain booster, a trend straight out of Silicon Valley, will go more global. And a new kind of wellness 'trip', magic mushroom retreats (like Mycomeditations, Jamaica), will keep popping up. This magic mushroom moment bears resemblance to early days in the cannabis wellness trend. Think how lightning-fast attitudes and laws changed there.

The evidence also mounts that so many 'regular' mushrooms are magical for health: particularly as stress and inflammation fighters. Playing a starring role in Asia’s centuries-old food-as-medicine philosophy, now the functional mushroom trend is becoming a global reality. We’ll see mushrooms (esp. 'adaptogenic' varietals like reishi, cordyceps, chaga) get infused in everything imaginable: powders, lattes, cocoas, chocolate, broths, oils and teas. And with many mushrooms boasting unique skin-boosting powers, mushroom-infused products will keep invading the beauty aisles.

A NEW ERA OFTRANSFORMATIVE TRAVEL CIRCUITS, SAGAS AND EPIC STORYLINES

Wellness is, by nature, a journey - an ongoing physical and emotional quest. So why, at even amazing wellness/spa destinations, do classes, treatments and

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experiences get served up piecemeal? You have that massage, and wonder, what now, the room, the pool? You haven’t been wrapped up in a true wellness “narrative” so you could get…bored. 'Transformational travel' is the 2018 buzzword, described as “…travel that challenges people on a deeply personal level, creating emotion through the powerful medium of storytelling…” And we predict more wellness destinations will use the power of wellness circuits and epic storylines to create a 'necklace' of linked wellness experiences rather than the disconnected 'beads' of programming, amenities and itineraries.

A bold first: the opening of Six Senses Bhutan (May), a multi-chapter wellness circuit where people journey across five lodges, at each totally immersed in one of five key pillars of Bhutan’s Gross National Happiness Index. More destinations will cast you as the fearless heroine in a dramatic wellness saga: In Iceland’s The Red Mountain Resort concept spa-goers follow the intense, five-chapter emotional and sensory voyage of an ancient Icelandic hero.

(More wellness experiences will deploy fantasy and wellness 'avatars' – consider the craze for 'training like a mermaid'.) 50minute treatment? Spa experiences will be reimagined as active, long, nature-roaming journeys (a circuit of hiking, meditation, treatments, etc.), like the all-day Spa Safari at Nihi, Sumba Island.

More performance, music and art ('story' immersion) will get served up with wellness: like soaking in hot springs while listening to a live concert (coming to Peninsula Hot Springs, AU). The 'transformative travel'

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concept will surely get used to death, but in wellness travel it’s the very brand and promise. The future for wellness travel will be engaging people’s emotions as much as evidence-based healing.

REFRAMING THE FIRST1,000 DAYS PRE-CONCEPTION AND PATERNITY ENTER THE HEALTH EQUATION

We all know that it takes a sperm and an ovum to create a baby. However, in our mom-centric world, we have not recognised that the health and lifestyle choices of both parents during the pre-conception period including emotional wellness - can impact their child’s health for a lifetime.

This new trend challenges us to look before the traditional 1,000 days of pregnancy and early childhood and puts sharp focus on the role of epigenetics, the study of how gene expression changes with environmental and lifestyle factors, and that can be inherited. It also examines the father’s role in creating a supportive and healthy environment during pregnancy and after birth.

As more research is released, expect to see new guidelines that that go far beyond 'no smoking or alcohol during pregnancy'.

And these recommendations will include dads as well as moms.

In addition, wellness treatments and techniques, such as yoga, massage, and mindfulness, will be the first choice to treat babies and children of all ages suffering from injury, sleeplessness or pain. Driving the trend: Dr Sergio Pecorelli, MD, PhD, University of Brescia Italy, and a global team of scientists.

MARCH 2018

Spa & Wellness THE WELLNESS KITCHEN KITCHENS CATCH UP WITH HEALTHY EATING

For generations, kitchens have been places where we store dead food in dark cupboards - that would be consumed months, or even years, later. However, the old eating and lifestyle habits of the 1950s are history, and today more people want to eat living, healthy, organic food. The newly christened 'Wellness Kitchen' will store and showcase fresh fruits and vegetables as opposed to processed foods, and new designs and technology will celebrate uncluttered, well-ventilated spaces that are as encouraging of socialising as they are of preparing healthy food.

Refrigerators will be reimagined to properly store and transparently display fresh fruits and vegetables, and kitchens will have space for gardens and sprouting. Noisy appliances will be a thing of the past.

Composting delivery systems and particulate and oxygen sensors will be standard features.

And there will be more emphasis on healthy building materials. Because just like the food it contains, the Wellness Kitchen doesn’t merely feed, it nourishes. Leading examples: Veronica Schreibeis, CEO and founder, Vera Iconica Kitchen; International WELL Building Institute; Pratt Institute, Industrial Design Department.

GETTING OUR 'CLEAN AIR ACT' TOGETHER TAKING PERSONAL RESPONSIBILITY FOR THE AIR WE BREATHE

The toxins in the air that we breathe (both indoors and out) have become a catastrophic invisible killer, responsible for the premature deaths of 6.5 million people worldwide. Over 90 per cent of the world’s population now breathe air that violates air quality guidelines: countries like China and India are smothered in toxic air, while the (energy efficient) airtight buildings in developed nations can prove just as deadly. As the gravity of this issue becomes clearer - and disagreements over standards get left on the table by governments - we will see individuals owning their own 'clean air acts'.

This can mean filling our homes and offices with plants, donning chic air pollution masks, actively monitoring indoor air quality using new sensors and apps, investing in devices that purify the air around us (even within the confines of our cars), adopting the

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storm of new pollution-fighting beauty regimes, embracing more salt therapy and breathwork training, or choosing 'lungcleansing' travel destinations. Significantly, this trend will put more pressure on businesses and governments to take action against the ultra-fine particulates that are dirtying our air.

EXTREME WELLNESS HACKING OUR WAY TO BETTER BRAINS, BODIES AND OVERALL WELL-BEING The power to become the best we can be has never been more attainable, and the pursuit of wellness has never been more extreme. Brain “hacks” are on the rise, and there is a surge in brain-optimising nootropics and even private brain optimisation clubs, like the soon-to-launch Field in New York City, which uses neuromodulation technology to create that “elite brain.” An age of hyper-personalised, deep-view health and wellness, thanks to tests combining DNA, epigenetic and microbiome testing (like Wellness FX), is on the horizon. In the name of physical and mental wellness, humans are re-wiring themselves to achieve the once impossible.

More people will train like an Olympic athlete, or tough out extreme 'mind over matter' workshops, like the 'Ice Man' Wim Hof’s training in Switzerland, deploying meditation and breathwork to brave extreme ice and learn to master our immune and autonomic nervous systems. (Ice is very hot, and icy and extreme hot/cold experiences are one of the top trends at wellness destinations.) The new luxury travel escapes challenge both body and

mind: take Black Tomato’s 'Get Lost' adventures, where the very brave are dropped into the wilderness to fend for themselves. The focus: building a better brain and hacking the body’s basic make-up through precision medicine and wellness anything and everything seems suddenly possible. With a bit of grit - extreme wellness often borders on scary and downright uncomfortable - an open mind, and a little extra cash (this is not necessarily affordable wellness), get ready to build a better you in 2018. Because extreme challenges and experiences will bring a wealth of super powers to everyday, ordinary humans.

WELLNESS MEETS HAPPINESS THE CONVERSATION BECOMES MORE IMPORTANT

Happiness, wellness, well-being - the terms get used interchangeably, but distinctions are emerging: wellness connotes a state of overall health, while happiness is perceptual. Happiness has felt vague, but now there is hard science, with annual reports like The World Happiness Report first introduced at the UN, and Gallup-Sharecare Well-being Index, that take the global pulse on people’s happiness.

And this science reveals crucial things. One, people overall aren’t happy: The UN report (155 countries surveyed) reveals a world with a mediocre 5/10 happiness score. Two, happiness is a far more expansive concept than wellness: physical health is one key measure (along with income, trust in government), but social connection plays an extraordinary role in human happiness.

Another mounting body of science provides the other key 'happiness' lesson: alarming

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Spa & Wellness research on how designed-for-addiction smartphones and social media are creating a depression, anxiety, suicide, addiction, and extreme body issues epidemic. The happiness science lessons are clear: the wellness world needs to put a greater focus on happiness generally - and on driving social connection and technology disconnection specifically.

With loneliness as big a killer as smoking, governments will take action, like the UK recently appointing a Minister of Loneliness.

In the wellness space a massive trend is new co-working, co-living and social spaces laserfocused on building well communities in our age of digital isolation and remote work. The Assemblage (NYC), one of the new 'third place' membership clubs, blends daily events/workshops and mindful exercise and an Ayurvedic restaurant “to transition from a society defined by separation into one of connectedness.” At the UK’s co-working and wellness space Mortimer House, each floor addresses one of Maslow’s Hierarchy of Needs, from 'love and belonging' to physical health. Co-working giant WeWork is on a global expansion tear with its work, wellness and community spaces designed for our gig economy, and are now launching other new community and wellness-focused concepts, like WeLive (co-living) and Rise by We (fitness/wellness centers).

2018 will be the watershed backlash year against big tech, with more Silicon Valley engineers speaking out – and more medical evidence coming to light – about the disastrous effects that 24/7 digital/social media connection has on our brains and happiness. Tech-fighting tech will appear, like Thrive Global’s coming tech detox app ThriveMode, which blocks texts and calls from everyone except your VIPs, alerts people you’re away from your phone, and lets you set boundaries on screen time, cutting you off when you binge. In wellness travel, off-the-grid and no WiFi destinations focused on contemplative community and nature will be the most sought after - like gorgeous Eremito’s (Italy) 50-hour silent experiences. And explicitly happinessfocused (or joy-for-joy’s sake) wellness approaches will rise. Like eating for 'happiness', with menus and diets packed with serotonin-boasting foods like tuna, salmon, nuts, seeds, bananas, green tea, dark chocolate, spinach, blueberries and

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blackberries. And 'happy fitness' that returns exercise to childlike play, whether trampoline fitness classes (from Ireland’s Boogie Bounce to Hong Kong’s BounceLimit) or classes that feel like school recess, with everything from dodge ball to monkey bars. And yes, more laughter yoga and smile asana.

A NEW FEMINIST WELLNESS FROM A SURGE IN WOMEN-ONLY, WELLNESSINFUSED CLUBS AND CO-WORKING SPACES - TO A STORM OF FEMTECH 'SOLVING' FOR WOMEN’S BODIES

2017 was a year of attacks on, and fighting back, by women: The US presidential administration threatening women’s rights, the 5 million-strong global Women’s March, Harvey Weinstein, MeToo, the exposure of the Silicon Valley boys club. #Resist and #thefutureisfemale became global movements, and 'feminism' was rightly named the word of the year. With this new feminist wave, we’ve also seen a shift in the self-care concept: from more selfish (me) to more political (us). Of course, the reality is that the woman-dominated wellness world has been steadily solving for women’s bodies and lives for years, creating, in effect, a supplemental, woman-focused healthcare system. With this confluence of forces, we predict new intersections between women’s empowerment, feminism and wellness in 2018. The woman-empowering message in wellness will get more explicit and the parameters of what constitutes wellness for women will radically expand. By women, for women, wellness solutions will march strong.

We’ll see more women-only clubs,

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co-working spaces, and collectives: where women work, network, empower each other, unwind and learn - with much wellness on tap (From NYC’s The Wing to LA’s WMN Space). The FemTech wave will only rise, with a new army of women doctors, technologists and designers 'solving' for women’s actual bodies and lives – whether apps putting fertility, contraception and hormone tracking in women’s hands (Natural Cycles, MOODY U) to 'smart' clothing engineered for real women’s bodies (Universal Standard) to a raft of for-women sexual wellness products/platforms. Women of colour will move the industry beyond #WellnessSoWhite, whether with for-them fitness and yoga classes to beauty brands rolling out cosmetic lines that reflect dozens of skin tones (Fenty Beauty).

More wellness travel will be squarely aimed at women’s empowerment: from more tough all-women’s adventure travel to more 'painmoons', wellness retreats providing women emotional healing after divorce, breakups, grief, anger, loss of sexual happiness, etc. There will also be new, more feminist beauty programmes, that put a brain back in the beauty equation - like Six Senses soon-to-launch Holistic Anti-Aging clinics. This fourth wave of feminism is galvanising this rush of for-women, bywomen wellness. But no matter the future political climate, this trend comes down to one fact: the sheer growth in women’s spending power, because economists agree the global economic future is female. ■ Courtesy: 2018 Wellness Trends, from Global Wellness Summit

MARCH 2018

Spotlight

YOUR KEYS TO THE ANDAMAN That Andaman is a prized possession and a tourism jewel is an understatement and Port Blair as its capital is a place that articulates India's history and eco tourism wealth in many ways.

There are few quality hotels in the region, the latest entrant being Keys Select Hotel Aqua Green, Port Blair, a stone's throw from the Port Blair airport

BY REEMA LOKESH

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was rather shocked on my recent work trip to the Island jewel of India, Andaman, that there are Indians who still feel one needs a passport to enter the Andaman region. The shock did not stop there. I was further informed by a local at the Keys Select Hotel Aqua Green, Port Blair, that there are people who feel Andaman Express (an Indian railway network) brings people to the island region by rail. Is it our education, lack of awareness of just general pure ignorance, I wonder. For me a two day work trip, planted me in the heart of history and heroism, the Cellular Jail, where the walls still echo the undeterred spirit of grit and glory, only if we care to listen. We need to wake up to the power of domestic tourism and speak to the citizens on both facts and fables, that keeps the intriguing and inspiring nature of the country alive. It is hospitality ventures like the Keys Hotels, that go beyond just playing the traditional role of accommodation suppliers, but also double up and serve as ambassadors of tourism in these powerful tourism hotspots.

Chintan Shah, cluster head-sales (Tamil

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Chintan Shah

Nadu, Andhra Pradesh, Telangana & Andaman & Nicobar ) - Keys Hotels, has been with the property since its inception and has only praise for the locals and the region. From staff training to managing the property keeping in view the high standards

of sustainable tourism, he feels the property is a perfect spot for both general tourists groups and FITs and also for the MICE business. The strategic location, which is at a stone’s throw distance from Veer Savarkar International Airport, makes travelling hassle-free. The hotel's 48 spacious rooms, with modern amenities complimentary breakfast and quality room service, works as a perfect stay option when in Port Blair.

The property is also rightly placed close to major tourist attractions, such as the Cellular Jail, Japanese Bunkers, Fisheries Museum, Anthropological Museum, Samudrika Marine Museum, Carbyns Cove Beach, and Science City, all within an 8kilometre radius. For those who wish to explore more, the property provides its guests with travel facilities and guided trips to Jolly Buoy (21 km), Ross Island (5 km), ChidiyaTapu (22 km), New Wandoor Beach (23 km) and Andaman and Nicobar Jetty (4 km), which are easily accessible by road.

Spacious room size of over 270sq ft, the place promises to give its visitors and guests a comfort experience.

For food lovers, the hotel and the

MARCH 2018

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Spotlight

A food journey by Chef Manish Kususmwal

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ndaman and Nicobar Islands is a melting point of Indian culture.This is even reflected in the food and cuisine of the local people of these islands.The finest of Indian cuisine is as rich and diverse as its civilisation. Andaman’s cuisine is heavily influenced by all the cultures that came into contact with the region. Like many other aspects of Andaman culture, the influence of Hindu, Muslim, Christian and Sikh religions in traditional food is very strong. For generations, people of south India have migrated and settled in Andaman and Nicobar Islands. They also carried their food habits and cuisine to these islands.

South Indian food is revered and loved around the country and beyond it. The unique flavours, the tangy twist, the sweet infusions and the plethora of vegetables used in any recipe is a head turner for vegetarians and nonvegetarians alike. But, it is also considered criminal to group all south Indian food under one broad banner.At

region promises to offer some island specialties especially those who have a liking for seafood. Step into Cascades, to experience some well crafted dishes. Chef Manish Kususmwal, corporate head chef,

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Keys the daily breakfast has an array of South Indian dishes, from idlis, vada, dosa, uttapam and upma. In South India there are countless types of milagai podi one can make and we have four most popular ones on our buffet every day.

In Kerala’s history, spices have always played an integral part. Their food is an example of the very same and they have offerings for people from all over the world and have everything a foodie could ask for prepared with that special Kerala taste to it. The cuisine here caters to vegetarians and nonvegetarians alike.Appams from Kerala is also regularly served as a part of the buffet along with Kerala curries.

Most of the vegetarian and nonvegetarian dishes of these regions have a generous use of spices and coconuts.

The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes. Bengali cuisine is known for its subtle (yet sometimes fiery)

Keys Hotels, has handpicked some interesting ingredients sourced locally and along with his in-house team of locals, introduces you to flavours that are unique to the region. The detox drink and

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flavours, and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern style of French cuisine, with food served course-wise rather than all at once.

Macher jhol and panch phoran chorchori are the most commonly known dishes from this region. Use of mustard oil is a must in all food preparations. With an in house Bengali chef we try to produce some of the best recipes from the region for our guests.

Sea foods are the main cuisine of Andamanese. So Andaman is the paradise of sea food lovers. Lobsters, crabs, prawns and a variety of fish are found here, that can be prepared in choice of preparations, South Indian, Bengali style curry, Oriental or Continental by our trained chefs in all cuisines. There is plenty of delicious vegetarian food as well.

health mix, which is readily available in the lobby area is highly recommended. It works well on your system and gets you all set for your walk to explore a stunning region of India. ■

MARCH 2018

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Tech Talk

3000+ Installations

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BANYAN TREE SAMUI INTRODUCES SPECIALSMARTPHONES FOR GUESTS The Portier smartphone is user-friendly and Banyan Tree Samui strongly feels that the innovation will offer its guests a great level of security and comfort

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The Portier smartphone

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anyan Tree Samui, a luxurious 88-villa beachfront resort on one of Thailand’s most compelling island destinations, is now offering its guests a Portier smartphone along with the room keys at check in. An initiative that got underway on December 16, the mobile phone allows the guests to make free and unrestricted international telephone calls and surf 4G Internet. It also offers its guests the access to a host of resort features including restaurant menus, daily activities, and tips for sightseeing around the island of Koh Samui.

The Portier smartphone is user-friendly and delivers all of its features in English, Russian, Chinese, German or French. Banyan Tree Samui strongly feels that the innovation will offer its guests a great level of security and comfort.

Remko Kroesen, general manager, Banyan

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Tree Samui said, “I am delighted to see exciting evolutions at Banyan Tree Samui.

The devices will allow the guests to remain connected with family and dear ones at any point of time. We always aim at enhancing the stay experiences of our guests with ultimate comfort and security.” Kroesen says the most popular feature of the smartphone at the resort is the 'Villa Host' function.

Each guest is assigned a Villa Host – a personal butler-cum-concierge – who will contact them ahead of arrival to take requests and lay the groundwork for their vacation.

Banyan Tree Samui has about 10 Villa Hosts on call at any point of time– that’s one per eight or nine villas when fully occupied. The Villa Host assists the guests to run through the Portier’s features when they check in. It is a very easy-to-operate device allowing the

- Invento ry - Stock C management ontrol (Food, Li quor - Recipe & Non-Food) Co - Central sting K - Real Tim itchen Manage e Stocks

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MARCH 2018

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Tech Talk

guests to make calls and click pictures and share with dear ones. The guests can also call the 'Villa Host' for room service, housekeeping, hire a car, or even just ask for translations or local advice.

While most upscale hotels offers robust Wi-Fi networks that enable communication between a guest’s own phone and the wider world, Banyan Tree Samui’s smartphones enable connectivity through Wi-Fi hotspots no matter where a guest travels on the island.

“You could be in a coconut plantation or watching the sunset from a beach, and you can still take a picture and send it home,” said executive assistant manager Haruethai Maneerat.

The hotspot works in tandem with the GPS and provides a safety net for guests who might get lost. To give an example- one couple hired a car to drive around Koh Samui but soon got into a bump with a local driver. Not speaking Thai and not knowing where they were, the guests called their Villa Host on their smartphone. She was able to track them via the GPS and drive with the resort handyman to the scene of the accident, where she sorted out everything on the spot.

All the hotel information is downloaded onto the smartphone - menus for each of Banyan Tree Samui’s three restaurants, spa

Banyan Tree Samui can phone anywhere,anytime on the resort's new smartphones

treatments, speedboat tours and daily kids’ club activities. It also features novel ideas such as a nature trail around the rolling 38-acre property, where guests can use their phones to identify some of the resident flora and fauna – birds of paradise, rubber plants, MacArthur palms, kingfishers, a white-breasted sea eagle that soars over the resort every day just before

sunset and the occasional passing monitor lizard. “Our delivery to the guests must always be exemplary,” said Kroesen. “From the limousine service at the airport to the moment they check out, it’s those extra personal touches that people remember.” Villas at Banyan Tree Samui, each with private infinity pool, start from US$ 750 per night. ■

View over Banyan Tree Samui

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MARCH 2018

Interiors & Design

THE BLUPRINT A interior design programme for its Global Portfolio Of Hotels

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adisson Blu, one of the world’s leading hotel brands, has developed 'BluPrint', a dynamic interior design offering for the styling of guest rooms, social and public spaces, as well as meetings and events. BluPrint is an innovative, coherent way to evolve a property’s design according to guests’ changing lifestyles and trends.

“The intention behind BluPrint is twofold. As guest behaviours and expectations continue to evolve, BluPrint allows for more multi-functional and flexible spaces resulting in an emotionally engaging and individual experience,” says Rose Anderson, vice president, global branding and innovation, Radisson Blu. “For our owners, BluPrint provides more distinctive and localised styling while aiming to achieve process efficiencies across interior design and refurbishments. BluPrint will form part of the brand’s comprehensive renovation and refurbishment programme”, she further adds.

As a pioneer with the world’s first design hotel in 1960 with the Royal Hotel, Copenhagen- today known as the Radisson Blu Royal Hotel, Copenhagen- Radisson Blu continues to be deeply rooted in its

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Scandinavian design heritage, while imparting iconic, stylish and sophisticated characteristics.

BluPrint is centered on three key aspects of the guest experience: ●

Guest room styling BluPrint aims to blend definitive design classics with bespoke furniture, fixtures and fittings that revolve around core DNA components developed to create a perfect fusion of function and form. Flexible to influences of local culture and design, the room styling is bespoke to each location resulting in a variety of unique room configurations - a radically new approach to hotel design providing a more enriching and relevant guest experience. ●

Social spaces In the lobbies, BluPrint takes shape through the thoughtful selection of iconic furniture pieces, an attentive use of lighting and the flexibility to introduce unique elements according to the location of each hotel. Bars and restaurants come to life through a variety of concepts, some with a distinct identity, others more adaptable to local sensibilities. The common thread is

exquisite food, thoughtful service and a relaxed mood. ●

Meetings & events Breaking the conventions of a generic space conceived to accommodate corporate events as well as special celebrations, BluPrint creates an environment for meetings and events that comes to life with character and soul.

Radisson Blu is one of the world’s leading hotel brands with more than 280 hotels in operation in 62 countries. Radisson Blu’s vibrant, contemporary and engaging hospitality is characterised by a unique Yes I Can!SM service philosophy, and all of its first class hotels offer a range of signature features that are empathetic to the challenges of modern travel, including the 100 per cent Satisfaction Guarantee.

Distinguished the world over as the brand with Hotels Designed to Say YES!SM, Radisson Blu offers a vivid visual celebration of leading-edge style where the delight is in the detail.

Radisson Blu hotels are located in prime locations in major cities, airport gateways and leisure destinations across the world. ■

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Markets

‘The essence and soul of our resorts are the ancient medical science of Ayurveda and the art of Yoga’ Baby Mathew, chairman and managing director, Somatheeram Ayurveda group speaks on the wellness scenario in Kerala and elucidates on Somatheeram's USP

BY STEENA JOY

What is the current scenario among Ayurveda resorts in Kerala?

There are many Ayurvedic resorts in Kerala as the moist humid climate of God's Own Country and the abundant supply of medicinal plants and herbs here are very conducive for Ayurveda. Not only can you rejuvenate your body, but medical tourists can club the treatments with a wonderful vacation.

However, it is important to choose the right resort for treatment as there are many spurious treatment centres that have cropped up all over the state. Tourists should look out for the Kerala government's Olive Leaf and Green Leaf accreditations when making their choice.

The objective of this classification is to assist inbound travellers in knowing the ingredients of various Ayurvedic treatments and also to streamline and standardise the industry's offerings. Green Leaf certified Somatheeram is one of Kerala's top Ayurvedic resorts that are well managed, and have an excellent range of properly administered Ayurvedic treatments.

What is Somatheeram's USP? Somatheeram Ayurveda Group Resorts in Kerala, founded in 1985, are internationally renowned for the conscious efforts taken towards the overall health of humanity, social responsibility, eco-friendly concept and environmental preservation. The essence and soul of the resorts are the ancient medical science of Ayurveda and the art of Yoga. It is our pleasure to show the world the amazing benefits of Ayurveda, Yoga and Meditation

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How is the cuisine at Somatheeram curated for Ayurveda guests?

The Ayurvedic menu at Somatheeram consists of over 250 different varieties of purely vegetarian dishes developed respecting the authentic Ayurveda. After the detailed consultation with the patient, our doctors prepare a menu based on their close predominance and health trouble, like vata, pitta, kapha. The special diet is offered to all patients as per their diagnosis. Personalised food is prepared at the kitchen as per the doctor’s advice. We provide only pure organic vegetable food to our patients.

Baby Mathew

that grants a healthy and prosperous life. The resorts are located at the superb locations near beaches, backwaters and evergreen forests in Kerala - Somatheeram Ayurveda Resort and Manaltheeram Ayurveda Beach Village at Chowara Beach, south of Kovalam; Soma Palmshore on Kovalam Beach; Soma Kerala Palace Lake resort in Chempu, Kochi – Kumarakom Road; Soma Birds Lagoon in Thattakadu, Kochi and Soma Houseboats in Alappuzha.

Somatheeram Research Institute and Ayurveda Hospital of Somatheeram Ayurveda Group has again bagged the prestigious National Tourism Award 2015-16 for the 'Best Ayurvedic Wellness Centre'. This is the third time we have won this award.

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As president of Kerala Travel Mart (KTM) Society, what is the vision for KTM 2018?

As a president of KTM, the Society had adopted the comprehensive 9-point charter, ‘Agenda 9’ during KTM 2016, which calls for measures to tackle waste management, promote organic farming, efficient use of energy and extensive use of local produce and products. Other key areas in the checklist are rain-water harvesting, reducing the use of plastics, and improving greenery. The latest edition will focus on the Charter’s implementation, aiming to make Kerala a sustainable destination. We also aim at exhibiting new Kerala products to the world. Sellers can take part in hundreds of productive business meets. KTM is an ideal platform to bring various buyers under one roof. ■

MARCH 2018

Markets

How restaurants can maintain tablemats FHW STAFF Mumbai

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ne of the most common problems faced by restaurants that use table mats is maintaining them. To start with, different materials need different methods of cleaning. If you have ever visited the laundry of a good hotel, you will appreciate the amount of effort that goes into maintaining their linen. As a stand alone restaurant you may not have the luxury of having your own washing unit. Hence Taurus Table Mats explains how to handle your table linen through various steps.

COTTON TABLE MATS Table mats made from cotton based fabrics are preferred because of their elegant looks and cost. They usually come coated with nonabsorbent synthetic material to reduce the effect of stains. Even then some stains left by food are hard to remove. Using strong stain

removing agents may end up bleaching the mat itself or damaging the fabric. Repeated washes with normal cleaning agents will solve the problem to some extent. Remember that even a slight hint of stain on a table mat can ruin your reputation. Having extra mats and replacing the stained ones may sound as an expensive suggestion. But it is a wise one when compared to the price of loosing your customers.

Choosing mats with multi-colored designs instead of plain color, if it goes with your décor, can be of help.

SYNTHETIC TABLE MATS Many restauranteurs think using synthetic table mats will solve the problem of maintaining them. Unfortunately it is not so.

Although such mats can be just wiped clean, they too need proper cleaning periodically - at least once a week. Here it is assumed that you have bought table mats which can withstand scrubbing. Stack them on a flat surface and use regular dish washing cleaning agents and scrub them mildly, top down, one after the

other. Rinse them in running water and store them vertically to drip dry. Synthetic mats tend to stick together when they are wet and thereby trap water between them. This can make them messy and smelly. To avoid it ensure that there is some space between each mat while drying. If you do not have specially designed equipment for this, a simple vertical plate rack will serve the purpose.

BAMBOO TABLE MATS You should avoid them in a restaurant in the first place. But if you have them, then it is imperative to go through the rigmarole of cleaning them. Brushing them clean is the worst thing you can do. Food particles stuck between the slats become powdery with brushing and will get further embedded into the gaps. This renders the mat extremely unhygienic. Best way to clean them is to vacuum them, wipe/wash them to remove any stains. And when washed, they cannot be left to dry on their own. You need to use high pressure air or hot air to dry them. ■

HPMF Middle East Chapter launches in Dubai FHW STAFF Mumbai

I

ndia’s leading Hospitality Purchasing Managers’ Forum (HPMF) marked its first ever global entry by launching the Middle East chapter recently at Ibis One Central, Dubai. HPMF is the first professional association spreading wings beyond India and going international. The response was really overwhelming from all the participants.

The entire delegation of over 55 hospitality professionals from across Middle East, along with dignitaries, gathered at the most modern Ibis One Central, Dubai. The event was presided over by Mohan Deshpande, chairman HPMF. The guest of honour were Shaikh Ahmed Al Habbai - chairman of Al Habbai International, Thomas Payne – director US High bush Blueberry Council, Juan Esteban Sanchez – director Procolombia and Dinesh Shinde – MD Anusaya Fresh Fruits and Veg

FO O D & H O S P I TA L I T Y WO R L D

LLC along with other dignitaries.

Mohan Deshpande said, “Purchasing Managers are an integral part of the industry and they need to understand & showcase their own value.” Nitin Nagrale, founder & general secretary took the audience through the journey of HPMF. He said, “Purchasing is an integral part of any organisation and forming a forum like HPMF was more of a need than desire. The Forum aims in bringing the world closer by networking and collaborating.”

Adding to Nagrale, Sanjay Goyal; vice

chairman HPMF said, “Network is our Networth and every Purchase Manager must consider that as the biggest tool for success.” The need for HPMF is in bringing together the purchase heads of hotels on one platform to network, explore new ways of working and knowledge sharing from technology and innovation standpoint.

“We are excited to launch the HPMF Middle East Chapter in Dubai,” said Bhanu Pratap Singh; president of Middle East Chapter, thanking the audience for being part of the successful launch of chapter. ■

MARCH 2018

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Markets

AV&T Hospitality Solutions introduces TCL Company in India FHW STAFF Mumbai

A

V&T Hospitality Solutions has introduced TCL Hospitality & Laundry Cleaning Chemicals in India. TCL Company is specialised in producing and supplying high quality chemicals for sanitation and hygiene of hospital and health services.

The company established in 1976 and the TCL Dubai Regional Office in 2006 takes in consideration the highest quality and standards, resulting in an internationally certified standard and accreditation by delivering comprehensive solutions and onsite service to promote safe food, maintain clean environments and improve operational efficiencies for customers at more than one million locations in more than 52 countries.

TCL innovative products and services touch virtually every aspect of daily life and are used in hospitals, hotels, restaurants, schools, manufacturing plants and several

other locations throughout the world.

AV&T Hospitality has created an impressive infrastructure support with presence in locations like Mumbai, Chennai,

Bangalore, Ahmedabad, Vadodara, Surat, Hyderabad, Telangana, Bhubaneswar, Goa and Indore and a country wide network sales and service dealers to serve customers better. â–

ElanPro has appointed AV&T Hospitality Solutions as business partner for Mumbai FHW STAFF Mumbai

E

lanPro has appointed AV&T Hospitality Solutions as business partner for Mumbai and it will look at all refrigeration products sales & service. AV&T Hospitality has been providing solutions to all types of small and big properties to hospitality in the last five years across India. AV&T Hospitality, the name that spearheads the experience of dealing with a professional hospitality company that supplies and delivers exceptional services at unmatchable prices, right on time, right at your doorstep quickly succeeded through a simple, yet very effective client centered approach to business.

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This approach gave customers frequent access to reliable industry knowledge leading to superior service. Its extensive product base is sourced from leading suppliers within their field, expanding across all aspects of guest rooms, Dining, Kitchen and Cleaning.

AV&T is also doing business with Exclusive partner of Bittel Phone, TCL Hospitality Chemicals, KingSafe Lockers and Gaoan RFID Hotel Door Locks.

Elan Professional Appliances

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(ELANPRO) is a young company founded by professionals who have a combined experience of over 60 years in the Indian Refrigeration & Food Service industry. It is trusted by the largest names in Hospitality, Retail and Pharma Industry. The company has a network of almost 100 channel partners and it offers an international range of refrigeration and food-service solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments. â–

MARCH 2018

Markets

Smart technology is a new way to reach your consumer’s heart

D

o your customers like to be served stale food? If the answer is a NO, then what measures are you taking to ensure, they’re served fresh?

Alongside serving the fresh food, technology also enables your restaurant with people and environment freshness. Be ready to add these freshness to your restaurant for a brighter 2018.

RanceLab FusionResto gives your guests a wonderful experience, and at the

Technology can assist you to deliver a better customer experience by serving fresh food.

1. MOQ, ROQ, EOQ - A smart system not only helps you with right replenishment but also prevents you from over-buying or underbuying. You get alerts for refill when the item count goes below a specified quantity.

2. Managing Footfall - Technology helps you increase your kitchen force efficiency by accurately forecast customer footfall, based on historical data.

3. Managing Wait-lists - A smart waitlist app helps you identify the number of tables that are running, vacant, reserved or done soon. This smart wait-list also help your guests pre-order and synchronise it with the guest’s seating time.

4. Digital Menu: Increases the desire to consume the food, to be precise and to organise signature dishes. More lively pictures creates a bigger visual impact and tickles the taste buds.

5. Tablet POS and Kitchen Display System: Reduces the time taken to order and speeds up the time taken to deliver the same.

6. Automated Customer Feedback: Capture immediate feedback before the transaction is over, helps in quick rectification of food taste based on customers feedback.

7. Menu engineering: Differentiates the menu items from the more profitable and more sellable from the rest of the lot. Also it lists down the items to those who are moving faster enabling the kitchen to stay prepared for it.

same time, eases your own work. By taking care of all the core restaurant functions, it helps you make profits sooner, reach break-even faster and open new restaurants quicker. Be it a single restaurant or a chain, it is a perfect solution for your business.■

STATEMENT ABOUT OWNERSHIP AND OTHER PARTICULARS OF FOOD & HOSPITALITY WORLD, MUMBAI, AS REQUIRED UNDER RULE 8 OF THE REGISTRATION OF NEWSPAPERS (CENTRAL) RULES, 1956 FORM IV (SEE RULE 8) 1. Place of Publication

: Express Towers, 1st Floor, Nariman Point, Mumbai 400021.

2. Periodicity of its publication

: Monthly

3. Printer’s Name Whether citizen of India Address

: Ms. Vaidehi Thakar : Yes : Express Towers, Nariman Point, Mumbai 400021.

4. Publisher’s Name Whether citizen of India Address

: Ms. Vaidehi Thakar : Yes : Express Towers, Nariman Point, Mumbai 400021.

5. Editor’s Name Whether citizen of India Address

: Ms. Reema Lokesh : Yes : Express Towers, 1st Floor, Nariman Point, Mumbai 400021.

6. Name and address of individuals : Global Fairs & Media Private Limited who own the newspaper Express Towers, 1st Floor, Nariman Point, Mumbai 400021 AND Shareholders holding more than : The Indian Express (P) Limited One per cent of the total capital Express Towers, Nariman Point, Mumbai 400021 : Hannover Milano Fairs India Pvt Ltd 161-A, 16th Floor, Maker Tower 'E', Cuffe Parade, Mumbai – 400005, Maharashtra, India I, Vaidehi Thakar., hereby declare that the particulars given above are true and to the best of my knowledge and belief.

Date : 1/3/2018

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sd/Vaidehi Thakar Publisher

MARCH 2018

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New Kids On The Block

Pa Pa Ya BKC

Pa Pa Ya from the house of Massive Restaurants, has launched a new bar & restaurant in the corporate hub of the city at BKC. The restaurant boasts of a kinetic ceiling above the bar, interiors toned in brown leather, beige and wood and decorative lighting. Equipped with the latest technology in molecular gastronomy, contemporary cooking techniques and inspired by Thailand, Myanmar, Vietnam, China, Japan, Malaysia, Korea, Indonesia and Singapore cuisine culture, its food menu offers around 19 unique dishes to its customers. This bistro also offers a specially curated 'Jain' menu featuring smoked tofu crisps, Chinese mustard mayo, kidney bean salsa, etc. The restaurant also has a beverage section that sports signature cocktails to be served along with the food. These beverages are curated using various Asian influences.

EQ: IQ Dedicated to corporate culture, Hyatt Regency Pune recently introduced EQ: IQ a contemporary event space for holding corporate meetings and social meetups. EQ: IQ abbreviated short for Emotional Quotient: Intelligence Quotient, the event space offered by EQ: IQ is 19,000 sq ft with meeting rooms named Newton, Einstein, Galileo, etc. bearing latest technologies. There is a trained concierge to take care of the events to be organised along with breakout zones, themed tea/coffee breaks and high-end service ware add to the USP's of EQ: IQ. The event space also sports three distinctive zones ie. Social, Event and Dining spaces adding to a combination of public and private zones to facilitate desired hospitality. In case of mass gathering, the three small and large meeting rooms can be combined with free wall movement to create a larger space for gatherings and meetings. Featuring seating space outside meeting rooms and facility to have tea or cocktails at Escoffier located in the pre-functional area along with book reading adds to the grandeur of this meeting space. ■

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Courtyard by Marriot Bengaluru Hebbal Ideally situated in Hebbal, one of Bengaluru’s micro economic and commercial zones, Courtyard by Marriott Bengaluru Hebbal is also set amidst lush greenery overlooking the pristine Nagavara Lake, offering guests both the vibe of a bustling city and the peaceful respite of nature.

Its 188 guestrooms feature modern décor and amenities, and are cleverly designed to be flexible yet comfortable, allowing business travellers to easily shift gears from work to relaxation mode. With up to 8,850 sq ft of spacious and flexible meeting and banquet spaces, Courtyard by Marriott Bengaluru Hebbal is also the perfect venue to host events ranging from intimate business meetings and trainings, to large scale, world-class events and conferences. Meanwhile, a roof top infinity pool, fitness centre and spa is also available to keep guests refreshed and rejuvenated during a stay at Courtyard by Marriott Bengaluru Hebbal. ■

Oaks Beirut Minor Hotels, a hotel owner, operator and investor, currently with a portfolio of 158 hotels and resorts in 25 countries across Asia Pacific, the Middle East, Europe, South America, Africa and the Indian Ocean, will debut its Oaks brand in Lebanon later this year. The group is pleased to announce it has signed a management agreement with Allied Investment Group to operate Oaks Beirut.

Scheduled to launch in mid 2018, the 110-key hotel will be located in Sodeco, a commercial area of Beirut, approximately five minutes’ drive from the vibrant central downtown area and 15 minutes from Beirut Rafic Hariri International Airport. Previously operating as Hotel de Ville Beirut, the hotel is currently closed for a full refurbishment and will relaunch as Oaks. Bringing Oaks’ smart simplicity to a new destination, the property will provide modern accommodation with a selection of guest rooms and suites, with facilities including an all-day dining restaurant, a Lounge Bar & café, a rooftop pool and bar, plus dedicated conference facilities. Providing the luxury of space, Oaks Hotels & Resorts offers a range of contemporary accommodation, from hotel and resort rooms and suites, to furnished serviced apartments, in central city locations and resort destinations. The brand’s growing portfolio currently comprises 56 properties across five countries – Australia, New Zealand, Thailand, India and the United Arab Emirates, with more than 6,000 guest rooms under its management. ■

MARCH 2018

Product Tracker

T&S Brass T&S Brass has recently upgraded and incorporated checks into all of its faucets in order to ease out every concern related to plumbing. The company is incorporating strict checks into all of its products and they are being redesigned with updated aesthetics. Eterna cartridge has been upgraded with the spring checks and the Cerama cartridges have been re-sculpted with an integral check valve making sure that there is complete protection against cross flow. Furthermore, with the introduction of this upgrade, there won't be any need for replacing the cartridges while retrofitting a faucet with a hose. ■

ELANPRO ELANPRO has recently launched a professional range of Garbage Coolers that offer refrigerated storage of food waste and preserves it until the final collection of garbage. This refrigerator helps to eliminate any chances of bacterial contamination and bad odours emanating from food waste garbage. Offering a user-friendly interface, this product is equipped with a touchscreen panel for display of instructions in layman's terms. Made from stainless steel, the cooler has an antibacterial removable door with top and front options to ease waste disposal, the doors are also fitted with replaceable magnetic gaskets. Elanpro garbage coolers are specially designed for restaurants, commercial kitchens, and outlets that prepare and sell perishable food items. ■

Frazer and Haws

Frazer and Haws offers an exotic collection of silver serveware ranging from candle stands to fruit bowls, from wine goblet waeve to cocktail glasses. The limited edition products are one of a kind and bear a hallmark of 92.5 percent sterling silver. These exotic servewares are crafted with contemporary fusion designs through the combination of materials like metal, wood, and stone to best soothe your dining needs. ■

Lucaris Lucaris has come up with an exclusive range of stemware and wine accessories for its customers. Designed for a transcendental wine-drinking experience, Aerlumer is the new signature design from Lucaris' with each and every glass crafted and designed by Lucaris and the Hong Kong Sommelier Association (Greater China). Aerlumer, curved lines at the bottom of the bowl encourage micro-oxidation and soften the wine while swirling and also helps to preserve the original taste and colour of wine.

This exclusive collection is available across India over Home Stop and Lifestyle Stores, Amazon and also at recognised department stores across Asia. ■

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Campus Notes

‘Our prime location in Dubai puts us on the new frontier of hospitality’

Marianne Saulwick

A part of the Jumeirah Group, Emirates Academy of Hospitality Management attracts students from 53 countries.

Marianne Saulwick, director of industry liaison and professional development at the institution, highlights its unique positioning in the world of hospitality management education

BY SUDIPTA DEV Please give a brief background of Emirates Academy of Hospitality Management. Also, what have been your most significant milestones over the years?

The Emirates Academy of Hospitality Management is a higher learning institution focused on enabling the next generation of business leaders through top quality hospitality management education. 15 years after its founding, the academy has become one of the top 10 best hospitality management schools in the world.

How is the institution positioned as a leading hotel school in the region?

Our purposefully small size provides our students with a personalised learning experience. Our prime location in Dubai

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puts us on the new frontier of hospitality.

Being a part of Jumeirah Group gives us a close relationship with the industry. Our academic association with Ecole Hoteliere de Lausanne makes our curriculum among the best in the world.

What is the profile of the students - are they mostly from GCC countries or other nations also?

Our student body is composed of 53 different nationalities coming from all corners of the world. Because we are in Dubai, our student body comes from all over the GCC, Asia and Europe which are destinations that are at a relatively short flight.

What are the programmes offered - for

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undergraduates, postgraduates, and continuing education programmes for professionals ?

We offer a Bachelor of Business Administration and a Master of Business Administration in International Hospitality Management which are the main degrees available to students. Furthermore, we offer short courses for individuals and working professionals who would like to broaden their skills and expand their knowledge. Our Executive Certificate programme targets working professionals who are keen to keep pace with hospitality innovation.

What are the placement facilities for students?

We have a dedicated career service and corporate relations department that takes care of putting students in contact with our industry partners to obtain internships and jobs after graduation. Our current job placement rate is 96 per cent within six month of graduation.

Future plans of the institution - any expansion plans ?

To continue being the hospitality management school of the Middle East and setting new standards in education. â–

MARCH 2018

Movements

Puratos Food

The Westin Gurgaon

Puratos Food, the subsidiary of the Puratos international group announced the appointment of Ashish Seth as its new managing director. He has taken over the current position from Dhiren Kanwar who has stepped down from his role. A seasoned professional, Seth has over 15 years of pivotal experience in the F&B industry. He holds a B Tech (Dairy Technology) degree from NDRI, Karnal and an executive post graduate diploma in International Business Management from IIFT, New Delhi. Seth joined Puratos India in 2008 as the operations manager before taking over as the operations director of Asia Pacific/ Middle East/ Africa (APMEA) region in 2016. ■

The Westin Gurgaon, New Delhi, has appointed Chef Emiliano Di Stefano as the Italian Chef de Cuisine at Prego, the Italian Restaurant at The Westin Gurgaon, New Delhi. With over 13 years of experience Chef Emiliano brings with him a rich understanding of authentic Italian cuisine.

Amongst the many eminent hotels and restaurants where Chef Emiliano has pioneered the art of Italian cookery, The Venice Hotel in China, The Intercontinental Hotel in Muscat and The Hotel Executive in Italy are the prominent ones. He is passionate about creating unique flavours that cater to distinctive palettes. Chef Emiliano has also served as a successful pastry and sous chef at international hotels. ■

Double Tree byHilton Double Tree by Hilton announced the appointment of Aditya Shamsher Malla as the general manager at its Pune hotel.

An industry veteran with more than two decades in the business, Malla has been a part of some of the best global brands such as Marriott, Hyatt, Oberoi Hotels and Resorts, Starwood Hotels and Resorts, Shangri La International and Taj Hotels Resorts and Palaces. In his new role as the general manager, he will be responsible for curating strategic initiatives that will lead the hotel to continue it’s guest focused approach and consolidate its leadership position. Malla will focus his efforts to deliver year-on- year growth, focus on staff engagement activities and spearhead corporate social activities. ■

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Four Points BySheraton Hotel & Serviced Apartments,Pune

Sanjay Keswani has been appointed as general manager at Four Points By Sheraton Hotel & Serviced Apartments, Pune. Keswani will be spearheading various specialised functions of the hotel and will be responsible for steering the management team. Prior to his present role, Keswani occupied the position of general manager at Holiday Inn New Delhi Mayur Vihar Noida.

He orchestrated the growth of the property, which received many accolades under his ambit. He is a seasoned hotelier with an experience that spans over three decades.■

The Gordon House Hotel

Saurabh Kadam has been appointed as the head of operations for The Gordon House Hotel by Mars Enterprises at Colaba, Mumbai. He has started his journey in the hospitality industry with The Leela and went on to gain global experience with brands like IHG. In his current role, Kadam will manage the operations and will be responsible for the profitability, guest experience and strategic initiatives for the hotel. He prides himself in developing teams through personalised people development and succession planning, which reflects his leadership skills. ■

MARCH 2018

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Movements

Sheraton Grand Bangalore Hotel at Brigade Gateway

Sheraton Grand Bangalore Hotel at Brigade Gateway has appointed mixologist/flair bartending specialist Keegan Smith. An enthusiast and a driven individual, Smith brings in a wealth of knowledge and experience of 16 years with him to the hotel.

He has spent the last eight years specialising in spirits and mixology, further honing his knowledge and expertise. He will be entrusted to curate exclusive cocktails and mocktails at the newly opened restaurant Alfresco by Bene and to join the elite team at High Ultra Lounge. ■

Courtyard byMarriott Pune Chakan

HolidayInn Express & Suites Bengaluru

Courtyard by Marriott Pune Chakan announced the appointment of Aditi Das as the hotel’s new human resources manager.

Prior to this, Das was working at Trident Jaipur, Jaipur Marriott Hotel, Ibis Jaipur (AccorHotels Group) and Ibis Gurugram (AccorHotels Group). The quick succession in her career demonstrates her leadership and efficient management in all aspects of the hotel’s operations. Her generalist role of human resource manager in Courtyard by Mariott Pune Chakan includes recruitment, compensation and benefit, performance management, employee engagement, etc. ■

The newly opened Holiday Inn Express & Suites Bengaluru welcomed Varun Kamra as the director of sales and marketing. With an experience of over 14 years in the hospitality industry, Kamra has worked with brands like The Park, Hilton, Blooms hotel and InterContinental Hotels Group.

At Holiday Inn Express & Suites Bengaluru Racecourse, his role would be to ensure smooth operations of revenue, sales and marketing. His responsibilities will involve leading & motivating the team to achieve the sales targets for the property along with being actively involved in strategising and planning of marketing initiatives. ■

Le Meridien Goa Calangute

Saurabh Bhatnagar has been appointed as the director Food & Beverage at Le Meridien Goa, Calangute.

Having over 14 years of hospitality experience, he has worked in leisure destination in India as well as overseas.

Bhatnagar has expansive knowledge and expertise in creating F&B concepts as well as creating successful restaurants. ■

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Soumodeep Bhattacharya has recently been appointed as the director of sales and marketing at Le Meridien Goa, Calangute. Prior to this assignment, he was the director of sales and marketing at Hyatt Place Goa. In his current role, he will be responsible for sales operations, positioning of the hotel, driving revenue and cost efficiency and stakeholder management. ■

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Nishesh Seth was recently appointed as executive chef of Le Meridien Goa, Calangute. He brings with him over 12 years of culinary experience & expertise in managing culinary operations in both leisure and city hotels. His work has taken him across many regions in India including New Delhi, Jaipur, Jodhpur, Gwalior, Mumbai, Srinagar, Bengaluru and now in Goa. ■

MARCH 2018

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FOOD & HOSPITALITY WORLD The largest electric deck oven range in the world 80 different sizes

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CounterTop Series DW Double width Series

PIZZA MASTER stone ovens are perfect for Pizza Restaurants, Outdoor Catering, Quick Service Restaurants ( QSR ) Restaurants & Hotels Petrol Stations / Food Courts Cash & Carry Shops

Multi Purpose Stone Hearth Deck Ovens Modular Ovens 700 800 900 series

Made in Sweden

Jogani Industrial Complex, Bldg no 9, 2nd floor, Unit no. 221,V.N.Purav marg, Chunabhatti (east), Mumbai - 400 022. Ph: +91-22-65150452 ,65745564 e-mail : rajen@eurotechcorporation.in , rajen@pizzamaster.com

Visit us at AAHAR from 13th to 17th March 2018 at Pragati Maidan New Delhi.

Stall no. H7B-05-A in Hall no.:7

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Fast Delivery

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

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

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GOT WOBBLY

TABLES? FIX THEM WITH FLAT® EQUALIZERS

New!

Stabilise

See www.FlatTech.com or call Shreeji International on +91 9849 025 049 for more information FO O D & H O S P I TA L I T Y WO R L D

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To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Delhi: Rajan Nair - 09821076065

Chennai & Hyderabad : Sreejit : 08867574257 ■

Bangalore: Sreejit : 08867574257 ■

Kolkata: Ajanta - 09831182580

We Provide Complete Solution for Cooking In Food Processing Factory, Industrial Canteen,Catering Units,Hotels,Restaurants, Hospitals,Etc. Efficiency for COOKING KETTLES WITH MIXER Flexibility for High Production Kitchens

Industrial Canteens

Food Processing Factory

Better Profits

Hospitals

COOKING MIXING KETTLES FOR MODERN KITCHENS

Flight Catering

Consistent Food Quality Always School Meals

Sweets and Snack Food Industry

Jogani Industrial Complex, Bldg no 9, 2nd floor, Unit no. 221,V.N.Purav marg, Chunabhatti (east), Mumbai - 400 022.

Ph: +91-22-65150452 ,65745564 e-mail : info@eurotechcorporation.in eurotechcorporation@hotmail.com

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Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter

Tilting Kettle

Galley Kitchen

SS. Waste Bin 100 ltrs - Closed

Kitchen, Bakery, Service, Refrigeration, Scullery Equipment, Trolleys, Storage and Imported Equipment. Exhaust System.

Kitchen Layout Designing.

Designers, Manufacturers, Suppliers and Service Engineers for Hotels, Restaurants, Cafeterias .....

Ambica Sales & Services A3, S.J. D’souza Compound, Next to Kamani Oil Mills, Chandivali Road, Mumbai 400 072 Tel: +91-22-28471990 / 64516990, Mobile:+91-9821155829 E-mail: ambicatarunvg@yahoo.co.in, www.ambicasales.com

Meat Mincer

Tomato Strainer

Grater

Cookie Press Restaurant

Ipasta

Slow Juicer

Pasta Presto

Ravioli Moulds

Millegnocchi

Vegetable - Cheese Slicer-Grater-Shredder

Vacuum Sealing Machine

Sausage Filler Machine

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 400 023, Tel : 022- 22651177 / 22651597 Cell : 9833411770 E-mail:nietco@hotmail.com, * www.nietco.in,

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, +91-11-4909 1213.email:maxellplastindiadel@hotmail.com

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Weekend

Scene and Heard

With Marcellus Baptista

Bright and Bite The cheer of the Chinese New Year filled the air as Karyna Bajaj, executive director, KA Hospitality and famed fashion designer Nachiket Barve launched the Chinese New Year celebrations at Yauatcha, the Michelinstarred Chinese dim sum teahouse from London, located at BKC in Mumbai. Amidst talks on how to celebrate this Year of the Dog, Yauatcha had commissioned prominent artists across London and India to recreate Chinese New Year lanterns. Two top artist from London had designed lanterns for Yauatcha London, while here in India, Yauatcha collaborated with Nachiket Barve who presented his customised paper-cut lanterns that would light up the restaurants in Mumbai, Bengaluru and Kolkata. Suspended

Stefania Constanza, Salvatore Iannielo & Deepika Padukone Karyna Bajaj & Nachiket Barve

in time and space, they are said to evoke the mysticism and romance of Wong Kar-wai’s cinema, the exuberance of the Chinese New Year and the vibrant and elegant glamour synonymous with the designer label. ■

Dining the Macao way

Filmy fever The bubbly was in full flow as Italian consul general Stefania Costanza and Salvatore Ianniello of ENIT, the Italian State Tourist Board, felicitated some of the finest film personalities of India. The enchanting evening at JW Marriott saw the first edition of the Volare Awards, named after one of the most internationally renowned Italian songs. The award, under the patronage of the Italian Embassy, acknowledged stalwarts from the Indian film industry like Randhir Kapoor, RK Films and Studios; Ashish Singh, Yash Raj Films, Deepika Padukone, Sajid Nadiadwala, etc. ■

Struan Grant Ralph & James Pennefather

Zesty time

Kersi Marker, Shikha Lal & Arzan Khambatta

Chinese New Year, the Year of the Dog, came alive as Macao Government Tourism Office(MGTO) collaborated with top panAsian restaurant PaPaYa to showcase a specially curated Chinese New Year menu.

It was a celebration of Macao being designated as UNESCO Creative City of Gastronomy. Macanese cuisine, is a fine fusion of eastern and western influence.

Based on Portuguese cuisine, the spices and ingredients from Portugal and its

various colonies in Africa, Southeast Asia and India – including curry, coconut milk, cloves and cinnamon – are combined using Chinese culinary skills in a variety of tastes and aromas. Waxing eloquent on the magic of Macao were Arzan Khambatta, head of MGTO in India and Shikha Verma Lal, regional manager, MGTO. Also present at PaPaYa at BKC was Kersi Marker, regional manager, Massive Restaurants. ■

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The historic Harbour Bar at the Taj was the joyful venue for Glenfiddich to launch the Glenfiddich Experimental Series.

Guests were happy to enjoy Glenfiddich Project XX (pronounced 'twenty') and Glenfiddich IPA series by Glenfiddich’s global brand ambassador Struan Grant Ralph. Also present was James Pennefather, MD, William Grant & Sons India. Glenfiddich Project XX is not single malt, but a many malt. ■

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FORGING NEW RELATIONS Dusit International, one of leading Thailand’s hotel and property development companies, recently organised the India Roadshow 2018 as part of its newly acquired focus on India as a source market for its hotels and resorts.

VALENTINE'S SPECIAL Keys Hotels added their distinctive flair to Valentine’s Day this year, celebrating the day of love by lighting up the lives of differently-abled children. Kids from the Muskan Foundation were invited by the brand to Keys Select Hotel, Nestor in Mumbai.

PLAYHOUSE FUN Marriott International’s bold experiential brand, Moxy Hotels, created the ultimate 'playhouse' at the Moxy Tokyo Kinshicho to celebrate the debut of the brand in Japan. Mike Fulkerson, VP, brand & marketing, Marriott International Asia Pacific with Toni Stoeckl, global brand leader and VP, Marriott International’s Distinctive Select Brands were present.

DRIVE IN STYLE Sofitel Mumbai BKC recently hosted the Vintage & Classic Car Rally.

Biswajit Chakraborty, GM, Sofitel Mumbai BKC with Nitin Dossa, VCCCI were also present at the Vintage Car Rally.

BUY, SCRATCH AND WIN !

Freedom Refined Sunflower Oil announced the winners of the bumper draw of 'Freedom JARCAR Offer'. Famous Tollywood actress Pragya Jaiswal gave away the awards to the lucky winners from Telangana

SWAYING WITH THE GROOVE Recently the 11th edition of SulaFest 2018 was celebrated. This year fest-goers swayed to the tunes of over 100 artists including Bollywood sensation Amit Trivedi and internationally celebrated artists including Gypsy Hill, electronic-folk band Crystal Fighters among others.

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