Fhraiissuejan2013 130221004200 Phpapp01

9
th
annual
chefs awards
Celebrating the excellence
january 2013 a MOnTHLy On HOSPITaLITy TraDE
magazine
By DDP Publications
Food
with popular Chefs
C
elebr
ating
FHRAI
Budget
Expectations
Vol 13 Issue 01 Pages 72 `50
January 2013
Cover Story 31
Concept: Dessert & Wine pairing 58
22 News You Can Use
31 COVER STORY
Celebrated Chefs
A gamut of Celebrity Chefs presents their
viewpoint on the subject of food which has
catapulted into a fascinating artform and
vocation. They talk straight about food,
culture, experiments and future of food
and profession
&217(176
8
9
22
64
66
68
THIS MONTH
Presidents Message
FHRAI Desk
News Updates
Movements
Products & Services
Events
58
56
62
FEATURES
Dine Out:
Brewing a happening mix
The BrewMaster in cateringcustomers
with aunique approach and enticing
the taste buds of the city food lovers
Marketing:
Branding food service
Food Service Forum was held in
Mumbai on December 13, 2012. The
forumalso organised aseminar on
identifyingways existingbrands can
capitalise in the market
Concept:
Dessert & wine
Indians arecatchingin on thenew
trend of matchingadessert alongwith
thefruity tasteof wine
Etcetera:
Hats off!
The9th Annual Chef Awards 2012 was
hosted by theIndian Culinary Forum
(ICF) whereagamut of chefs came
together to celebrateexcellencein the
culinary profession
54
Pi ct ure on t he cover:
Insalata Siciliana
Jaypee Greens Golf & Spa Resort
Greater Noida
January 2013 I www.fhrai.com I
6
Products & Services 66
FHRAI
B-82, 8
th
Floor, HimalayaHouse
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Tel: 91-11-40780780, Fax: +91-11-40780777
Email: fhrai@vsnl.com
FHRAI Magazineispublished, edited and printed monthly
by DDP Publication Pvt. Ltd. On behalf of Federation of
Hotel and Restaurant Associationsof Indiaand published
fromDDP PublicationsPvt. Ltd. 72 Todarmal Road New
Delhi 110001 Email: fhraimag@ddppl.com
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Thisissueof FHRAI Magazinecontains68+4pagescover
All information in the FHRAI Magazine is derived from sources,
which we consider reliable and a sincere effort is made to report
accurate information. It is passed on to our readers without
any responsibility on our part. The publisher regrets that he
cannot accept liability for errors and omissions contained in this
publication, however caused. Similarly, opinions/views expressed by
third parties in abstract and/or in interviews are not necessarily
shared by FHRAI Magazine or DDP. However, we wish to advice
our readers that one or more recognised authorities may
hold different views than those reported. Material used in this
publication is intended for information purpose only. Readers
are advised to seeN specic advice before acting on information
contained in this publication which is provided for general use, and
may not be appropriate for the readers particular circumstances.
Contents of this publication are copyright.
No part of FHRAI Magazine or any part of the contents thereof
may be reproduced, stored in retrieval system or transmitted in
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same rule applies when there is a copyright or the article is taken
from another publication. An exemption is hereby granted for the
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of the same publication are sent to us for our records. Publications
reproducing material either in part or in whole, without permission
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This publication is not meant to be an endorsement of any specic
product or services offered.
The publisher reserves the right to refuse, withdraw, amend or
otherwise deal with all advertisements without explanation. All
advertisements must comply with the Indian and International
Advertisements Code. The publisher will not be liable for any
damage or loss caused by delayed publication, error or failure of an
advertisement to appear.
CHAIRMAN
PUBLICATIONS SUB-COMMITTEE
Vijai Pande - vijaipandit@yahoo.co.in
EDITOR
Deepa Sethi - deepa@ddppl.com
ASSISTANT EDITOR
Sanjeev Bhar - sanjeev@ddppl.com
DESK EDITORS
Neelam Singh - neelam@ddppl.com
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CREATIVE DESIGN
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ADVERTISING
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Delhi
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FHRAI - MARKETING
S.P. Joshi
PRODUCTION MANAGER
Anil Kharbanda
32
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Sanjeev Kapoor
Cookingwith plenty of love
and positive energy
Manish Mehrotra
Chef-driven restaurants
gainingpopularity
George Calombaris
Indian food is part of Australia
Joy Bhattacharya
Investment and education desired in
food business
Ritu Dalmia
Fresh food anecessity rather
than luxury
Ajay Chopra
Food is becomingsimpler, fresher
and lighter
Kunal Kapoor
Slow cookingis back in vogue
Sabyasachi Gorai
Indian chefs find
their own language
Rakesh Sethi
New trends, new experiments,
new recipes
Vicky Ratnani
The experimental Indian public
Aditya Bal
Authenticity has become a
contentious issue
Celebrating
Food with
Celebrated Chefs
A
t the outset, I would like to wish all of
you avery Happy New Year! I hope
2013 brings much joy and success
for you and your family, peace and
prosperity for our country, and also
ample reasons to cheer for our Industry!
In December, FHRAI was invited by the
Ministry of Finance, Government of India, to
present our proposals for the formulation of the
Union Budget for 2013-14. We have submitted
a comprehensive set of recommendations,
covering the entire gamut of direct and indirect
tax issues pertaining to the hospitality industry
for their considerations. Our pivotal demand is a
complete withdrawal of the Service Tax imposed
on Hotel Rooms and Restaurants, which is
placing an exceedingly heavy burden on both the
industry as well as consumers.
In our pre-budget submission and high-level
interactions with the Ministry of Finance, we
have strongly urged the Government that short-
termfiscal considerations must not constrain the
Honourable Finance Minister, P. Chidambaram
fromtaking bold and forward-looking policy
measures that are necessary to safeguard the long-
termgrowth trajectory of Indias tourismsector.
This is even more so, when the Governments
own ambitious 12
th
Plan (2012-17), has identified
tourismas apriority sector and avital catalyst
for accomplishing the national economic agenda
of pro-poor and inclusive growth. In fact, the
visionary Twelfth Plan document, categorically
states that our approach to tourismmust focus
on achieving asubstantially higher growth rate
than the aggregate growth rate envisaged for the
economy, so as to provide acushion against any
shortfall in other sectors, such as agriculture and
manufacturing.
It must be recognised that our industry is currently
facing serious macro-economic headwinds
emanating fromthe financial crisis in the Euro-
zone, slower than anticipated economic recovery
in the United States, geo-political turmoil in the
Middle-East and sluggish domestic consumer
and business sentiment. In such a challenging
external environment, we legitimately expect the
Finance Minister to announce aspecial package
to provide an impetus to the sector. In addition
to withdrawing the Service Tax on Hotels and
Restaurants, the Ministry of Finance should
also accept our long-pending request to extend
the benefits accruing frominclusion in the RBI
Infrastructure Lending List to all 3-star and above
category Hotels throughout the country, instead
of the present provision of limiting it just to the
hotels located outside cities with apopulation of
more than one million. The hospitality industry
is inherently cyclical in nature, and as such,
a flexible regulatory dispensation and timely
policy intervention, can allow it to resiliently
withstand market volatility. This will be critical to
sustain the industrys massive capital investment
requirement and consequent job-creation, and
to feasibly achieve the goal of adding 180,000
guestrooms, within the next five years.
As you know, FHRAI has always been at the
forefront to effectively articulate the adverse
impact and structural pricing distortions created
by our industrys complex multiple taxation
structure. The same base of F&B and room
revenue is subject to a labyrinth of State and
Central levies, such as VAT, Excise Duty, Luxury
Tax and of course, the Service Tax. These taxes
have acascading effect, which has made India
one of the most expensive international tourist
destinations. With compelling empirical data, we
have demonstrated to the Government that in
our competing neighbouring countries of South
and South-East Asia, the total applicable taxes
on hotels are in the range of just 5-7 per cent,
which clearly puts Indiaat adistinct competitive
disadvantage vis--vis our peers.
I vividly recall that the Honourable Prime
Minister was himself genuinely surprised on
learning that while nearly 35 million foreign
visitors travel to asmaller country like Turkey,
Indiais able to attract only apaltry six million
FTAs. When alandmark presentation highlighting
the economic imperative of tourismwas made
to himby our then Union TourismMinister,
the PM had astutely observed that even with
these disappointingly modest tourist inflows,
tourismalready employs 9.2 per cent of the
countrys total workforce. The augmentation
of capacity fromthe present 120,000 classified
guestrooms in the country by an additional
180,000 guestrooms would be indispensable in
accomplishing the target of doubling the number
of FTAs to 12 million by 2017. This envisaged
expansion would further enable the sector to
create gainful employment for nearly 80 million
people, as opposed to the current 53 million.
In this context, FHRAI enthusiastically welcomes
the recent announcement by our Honourable
TourismMinister Dr. K. Chiranjeevi that the
Ministry of Tourismwill be conducting adetailed
study on the impact of excessive taxation on the
sector. We will offer our proactive assistance
FHRAI
enthusiastically
welcomes
the recent
announcement by
our Honourable
Tourism Minister
Dr. K. Chiranjeevi
that the Ministry
of Tourism will
be conducting
a detailed study
on the impact of
excessive taxation
on the sector.
Dear fellow members,
presidents message cover story chef talk news updates events beverage
continued on page 10...
8
fhrai desk cover story chef talk news updates events beverage
T
he recent tragic incident of Nirbhaya
is attracting the attention of every
citizen in the country. While
everyone is trying their best to avoid
recurrence of such incidences, the
hotel industry is proud to put on record that it is
providing maximumemployment to women. Our
endeavour will be to increase this ratio by creating
more job opportunities for women
while offering maximum safety so
that they can become self-dependent
and enjoy social recognition
and security.
Further, I have been in direct touch
with our members and have the
privilege of getting their feedback on
areas of concern relating to the hotel
industry. The feedback reveals that
nothing much has been done by the
Government to boost the hospitality
industry, which is spread across the
country, and providing employment
and livelihood to innumerable
families. This is resulting in great
resentment amongst the members.
In the past, great people like the
former Prime Minister, Rajiv Gandhi
had initiated bold steps that changed
many things in the country by
bringing a revolution in the area of
computerisation that resulted in mass employment
for the younger generation. The pre-budget
issue of FHRAI is brought with the intention of
highlighting before the Honourable Finance Minister
P. Chidambaramand the Government of Indiaour
concerns and expectations. A reasonable and bold
approach by the Government in meeting our demands
will contribute alot to an increase in the foreign
exchange earnings and employment generation in
the country.
Our demand to grant the hotel industry infrastructure
status is pending with the Government. Tourists
visiting the country use airports, ports and roads
which have been granted infrastructure status. If
the hotel industry as awhole is
granted this status, then people
associated with the industry will
be far more enthusiastic to grow
further. It will also benefit the
Government on the whole.
In fact, the present multiple tax
structure for the hotel industry
is a heavy burden on the Ex-
chequer. Domestic tourist
enthusiasmdrops on seeing the
tax structure; while foreign
tourists see India as a heavily
taxed country. This results in mis-
matched growth viz-a-viz other
countries. It needs to be uniform
and lowered to match the growth
of the industry. It is because of
this negativity in tax structure
that new entrepreneurs are not
coming forward for investing in
the hotel industry.
Needless to say, FHRAI is accepted and used by the
industry as a common platformfor discussing the
policies of the Government that lift and help social
areas. We favourably popularised the Governments
strong policies, treating it as our social responsibility.
With best wishes and Happy New Year 2013.
Vijai Pande
Honorary Secretary
FHRAI
Tourism Growth
Dear fellow members,
The present
mul ti pl e tax
structure for the
hotel i ndustry i s a
heavy burden on
the Ex-chequer.
Domesti c touri st
enthusi asm drops
on seei ng the tax
structure; whi l e
forei gn touri sts see
I ndi a as a heavi l y
taxed country.
Relies on friendly government policies
I
really feel that the Government and all other
stakeholders must get involved to prepare
a long-termstrategy that positions India as
the preferred destination amongst business
travellers as well as tourists.
The industry has been genuinely following
all pending issues and we are hopeful that the
Honourable Finance Minister, P. Chidambaramwill
treat us with afair hand in the forthcomingbudget.
1. The proposal to grant hotels an infrastructure status has been
comingfor nearly adecade. The benefit of infrastructure
status should be given to city hotels, hospitality and the
entire tourismsector. Infrastructure status should be
granted as extended to other infrastructure projects like-
airports, ports and roads, so that hotels would not have
to face the challenge of availingfinancial assistance.This
would enable hotels to reduce their interest rates.
2. Travel and tourismis ahigh tax industry, which makes
Indiaexpensive as atourist destination. Inbound tourism
is most adversely affected by the tax structure. Taxes
such as service tax, luxury tax, entertainment, VAT and
transportation. Aviation Turbine Fuel tax is levied across
the sector on tour operators, transporters, airline industry,
hotels and restaurants. In addition, these tax rates tend to
vary across different states in the country. There is aneed
to implement GST on priority basis. If GST is not brought
in it will remain the biggest challenge for the industry. The
quantumof GST should not be more than eight per cent
keepingin view the taxation of neighbouringcountries, to
make Indiaacompetitive tourismdestination.
3. Visa-on-Arrival has to be extended to all international
airports in the country and we should extend this facility
to more countries.
4. Industrial rates should be levied on electricity instead of
commercial rates.
5. Food Safety & Standard Act 2006 (FSSA 2006) has
challenges, which need to be considered so that the Act
can be effectively implemented.
6. AICTE norms for approval of catering colleges need
relaxation.
7. Increase in the Budget on Tourism: Lack of proper
infrastructure discourages every visitor. Sheer lack of
proper transport and lodgingfacilities in and around the
prime heritage spots in Indiais amajor hurdle.
8. In fact, the lack of good restaurants and hotels at tourist
places, other than the metropolitan cities in India, is a
major issue as the foreigners find it very hard to relate to
the so-proclaimed safe overnight stoppages.
9. There is very little focus on the promotion of Rural
Tourism. Foreign tourists do not come here to see the
latest malls and state-of-the-art stadia and modern
complexes, they come here for the real Indiaand to get
to its roots, so, there is astrongneed to promote Rural
Tourismin India.
A long-term TOURISM STRATEGY
Garish Oberoi
President-HRANI
& VP-FHRAI
for this laudable initiative, which I hope will
be concluded expeditiously. The outcome and
assessment of this study, must be leveraged by
the Ministry to impress upon key stakeholders, in
the Centre and State Governments, that tourism
must not be myopically viewed as an avenue for
short-termtax revenue generation, but instead
our collective focus must be on unlocking its
potential to serve as an economic multiplier,
which earns valuable foreign exchange for
the country, induces investment and most
importantly, generates sustainable livelihoods
for millions of our citizens, thereby empowering
rural and marginal communities.
We have been greatly enthused by the renewed
thrust, which those in the highest echelons of
Government have placed on pursuing areformist
and growth-oriented policy agenda, and I
sincerely hope that the Honble Finance Minister
carries forward this message in the forthcoming
Union Budget as well. With the positive trend of
moderation in core inflation, the RBI must also
seize the opportunity to recalibrate its monetary
policy and begin lowering interest rates, which
would reduce finance costs for the industry and
subsequently help make the large number of
new and under construction hotel projects more
economically viable.
FHRAIs Pre-Budget Memorandum 2013-14
is available on our website for your perusal and
reference. As always, we will eagerly await your
feedback and suggestions.
With Best Wishes
Vi vek Nai r
President
FHRAI
vc-md@ theleela.com
...continued frompage 8
10
The brutal assault on Nirbhaya
has shocked the nation. Her
demise brought a pall of
gloom on the whole country.
The media named her Indias daughter.
Immense anger and grief has poured out
from everywhere and there is no one who is
left untouched by this tragedy. She has gone
and left us to live in shame. The anger that
has been expressed at her brutal assault
must be channelised to ensure that incidents
like these do not happen ever again. Many
feel it is because of bad policing or an
ineffective government.
I remember as a young man joining a
protest nearly 30 years ago, when Billa and
Ranga had killed a brother and a sister
returning from school. Their hanging has not
changed much. In fact, as India has grown,
modernised and entered the 21
st
century,
crime against women has increased.
The chorus for severe punishment and
death penalty grows louder. Murder too has
a death penalty but it has not stopped them
from taking place. There is no question
in anybodys mind that this brutal assault
should attract severest of punishments and
whenever it does come, it will be welcomed
by many. However, the established process
must be followed. Public anger has put
pressure on the government and the
judiciary to fast track this case and I have
no doubt that the culprits responsible for
the death of this young girl will be hanged,
but then what? Will it reduce the incidences
of rape and make our country safer
for women?
I feel that some more questions need to be
answered. It is said that Dinesh Yadav, the
transporter to whom the bus belonged, did
not have a permit and even if he did, what
was the driver doing, using it to party with
his friends? If he was not on duty, why was
the bus not parked? And if on duty, how was
he driving around with his friends? What
kind of system does this company has that
the drivers can take and deposit the vehicle
whenever they want. (I hear now that the
owner has been arrested). It is this chalta
hai attitude that exists in every nook and
corner of our country. Laws are made and
broken and no action is taken and we grow
up actually believing that laws are meant to
be broken.
Many politicians cutting across party lines
have been taken to task for their insensitive
remarks and the police have also come
under fire especially since many officers
have been caught on camera showing their
callous attitude, but we all come from the
same society and therefore, must question
our own attitude towards women. We can
S M Shervani
Honorary Treasurer, FHRAI
OPINION
Nirbhaya
Indias Daughter
Public anger has put pressure on
the government and the judiciary
to fast track this case and I have no
doubt that the culprits responsible
for the death of this young girl will be
hanged, but then what? Will it reduce
the incidences of rape and make our
country safer for women?
12
blame the politicians and the police but
we ourselves need to introspect on how we
treat women in our families. Starting from
birth where celebrations get muted when a
girl child is born, then treating her always
as paraya dhan (someone elses wealth), a
term which in itself is offensive, passing on
our properties and our businesses to our
sons and leaving the daughters out, even the
accomplishments of a boy are celebrated
much more than that of a girl
and this, I am afraid is the story
of most Indian homes, if not all.
I, therefore firmly believe that
if a tribute is truly to be paid
to Nirbhaya then we all must
pledge to change our attitude
towards women in our homes,
in our workplaces and in our
social circles. Just boycotting
the New Year or the Republic
Day celebrations or lighting of
candles will not be enough.
It was surprising that Connaught
Place was closed down by 8 pm
on New Years Eve and so was
MG Road, Gurgaon, making it
difficult for people who wanted to venture
out in spite of the cold and the somber
mood to visit restaurants and bars. I find
it amusing that instead of locking the bad
guys, by barricading CP and MG Road the
police succeeded in keeping the good guys
out. It is like declaring a curfew after 10 pm,
letting no one out and then claiming that
crime has come down.
It sounds hollow if you do not allow vehicles
to come on the road after 10pm and then
claim that accidents have come down. The
police, because of the pressure, finds an
easy way out by withdrawing licenses and
closing establishments in the name of law
and order. Everywhere in the world, city
centres are crowded with people who wish
to celebrate the coming in of the New Year.
However we, instead of providing security
to revellers and families who wish to enjoy
themselves peacefully, close the areas and
make it difficult for people to gather there.
Life has to go on and if we want to make
a difference we have to make the correct
decisions. The only way such incidences
can be avoided are by changing our attitude
towards women and treating them with
respect - as equal members of our society.
This change of attitude has to be brought
about in every section of our society, not just
in the police or the politicians. We must also
insist on judicial reforms. What use is the
harshest of punishments if it takes 15 years
to come?
The police has been asking for reforms
for years and this should also be looked
into. I have known constables to be on
duty for long hours without food or water
and without any extra pay. Their working
conditions are worse than many other that
I have encountered. You have to just visit
some police stations in the remote areas
of our country to see how they live. It is no
wonder that people who command so much
power and are meant for our protection turn
callous, indifferent and corrupt.
I am sure that Nirbhaya is in heaven, but
I know that she will only forgive us, if
meaningful changes take place after all the
platitudes have ended and the crowds have
gone home.
(The author is also the ex-President of the Hotel and
Restaurant Association of Northern India - HRANI).
I firmly believe that if a tribute is truly to be paid to
Nirbhaya then we all must pledge to change our
attitude towards women in our homes, in our
workplaces and in our social circles. Just boycotting
the New Year or the Republic Day celebrations or
lighting of candles will not be enough.
The pol i ce,
because of the
pressure,
fi nds an easy
way out by
wi thdrawi ng
l i censes
and cl osi ng
establ i shments i n
the name of l aw
and order.
hepoll i ce
14
WE WISH
M
y views on tax and other major policy
issues, which I believe should be
addressed by Honble Finance Minister, P.
Chidambaramare:
1. Service Tax: The multiple tax strategy that is also
contended with alegal challenge should be removed
fromthe hospitality industry, by including the
hospitality industry in the negative list like
hospitals, since the accommodation segment is
already taxed by the State, under Luxury Tax
and the F&B segment is taxed under the VAT-
Sales Tax.
2. GST: Eight different taxes levied today,
including the local authorities, to the State and
to the Centre should all get merged under the
Goods Service Tax, which should definitely
be announced in this budget, but only as
recommended by the industry by not exceeding
GST at eight per cent, as is comparable to the
neighbouring countries of India, where five to seven
per cent is the current tourismtax levied on the
hospitality segment.
3. Infrastructure Industry: The anomaly of a
three-star and above hotel project qualifying for
infrastructure status outside city limits with a
population of one million or more, should be
extended in this budget fromtwo-star properties
and above, without any such population limiter.
4. Deemed Exporter: Hospitality Industry should be
given adeemed exporter status in this budget and all
benefits accruing to exporters should automatically
be conferred, without any fine print.
5. Issue clarification in this budget with aregard to
reversal of Cenvat Credit as prescribed under Rule
6(3A) with regard to the previous year turnover.
6. Restoration of exemption frompayment of service
tax on International Travel Agents
7. Hotels were eligible for adepreciation allowance
under Section 32, at 20 per cent on their plant
(building) till March 31, 2002. Thereafter, it was
scaled down to 10 per cent vide Notification No.
291/ 2002 dated 27.09.2002.
Section 32 of the IT Act should be amended to
restore the depreciation rate to 20 per cent. The 24x7
operations of hotels result in higher wear and tear
of plant & machinery and necessitates arenovation/
refurbishment cycle of seven-eight years, requiring
heavy expenditure.
Further, the additional depreciation applicable to
plant & machinery under Section 32(1) (iia) should
also be allowed to hotels.
8. Finance Act 2009 inserted section 206AA w.e.f.
1.4.2010. This provision does not recognise the
practical difficulties of the deductor especially
relating to non-residents. In most cases, payments to
non-residents are negotiated on anet of tax basis.
The tax is usually borne by the Indian company and
the same is grossed up. The non-resident payees are
generally not keen to obtain PAN.
This requirement and the consequential higher rate
adds to the cost of services and procurement for the
Indian Industry.
It is recommended that: Section 206AA be
withdrawn, at least for the non-resident payees.
Further, the default rate be reduced to 10 per cent.
9. In this budget Rule 114Bs obligation to obtain
PAN, should be cast on hotels and restaurants only
when the payment is made in cash. For payments
made by modes other than cash (through credit
card/ cheque) there is already sufficient audit trail
available to identify the person making the payment
and therefore, the requirement to obtain PAN,
should be dispensed with. Further, the threshold
limit under the rule should be enhanced to Rs
1,00,000.
10. We are very grateful to the Ministry of Tourism,
Government of Indiafor providing aclarification
in the Union Budget 2012-13 that ahotel owner
continues to be eligible for the investment
linked deduction under section 35AD if he,
while continuing to own the hotel, transfers the
operation of such hotel to another person under an
outsourcing arrangement.
We request that the benefit of Section 35AD should also
be extended in the case of restoration and conversion
of old buildings into heritage hotels. Such asubstantial
overhaul of existing buildings entails significant
expenses and has apositive impact on preserving and
showcasing our countrys rich heritage.
We can never give up this chase by presenting
Pre-budget Memorandums and Post-Budget
Memorandums year after year.
Kamlesh Barot
EC Member and immediate
past President, FHRAI
16
WTTCII holds interactive
session on tourism
Theme - Leading Tourism Through Turbulent Times
THINK
TANK
Experts believe that the change in orientation of the
tourismindustry as apro-poor sector and its ability to
generate employment will put its genuine demands fromthe
Government on astronger pedestal. This was showcased at
the interactive session called by the World Travel & Tourism
Council, IndiaInitiative (WTTCII) titled LeadingTourism
Through Turbulent Times in New Delhi. The discussions
brought the top decision makers in the travel and hospitality
industry together. The four eminent panelists included Arun
Maira, Member, PlanningCommission, Parvez Dewan,
Secretary, Ministry of Tourism, Kapil Kaul, CEO, South Asia,
CAPA and Ian Angell, Professor Emeritus, London School of
Economics, who dwelt into various possibilities of making
tourismaprofitable and priority sector.
In the session, Arun Maira, Member, Planning
Commission talked strongly for the travel industry. He
opined that this sector has astrongcase to put forth with the
Government and get most of its genuine demands addressed.
But first, it requires to change its image and portray
itself as asector that has immense job creation and poverty
alleviation potential.
The travel industry needs to understand that like the tourism
and hospitality sector, all the industries want tax concessions
fromthe Government. Here, achange in orientation of
the tourismindustry as pro-poor sector and its ability
to generate employment will put its case on astronger
pedestal. Further, Parvez Dewan, Secretary, Ministry
of Tourismsaid that the Ministry is willingto work with
the industry to work in the direction, where only afew
permissions are required for instance, say to open ahotel.
But, one needs to keep the federal set of our country in mind
and the Central Government can help only to some extent.
On the other hand, Kapil Kaul, CEO, South Asia, CAPA,
raised concerns for the aviation sector in India, which for
longhas been sellingbelow cost. He opined that under
recoveries had been huge and had contributed to the present
position. One needs to understand that Incredible India
tourismcannot stand without ahealthy aviation sector that
is profitable. After so many years, the demand and supply
dynamics look favourable for the Indian airlines, he added.
Taxation has always been acritical areaof concern for
the travel and hospitality trade. Touchingon that aspect,
Ian Angell, Professor Emeritus, London School
of Economicsfelt that excessive taxation is bad for an
economy. In circumstances where projects are internally
funded by companies, the Government should extend
its support through measures like tax holidays and other
incentives, he suggested.
Kapil Kaul
CEO, South Asia, CAPA
Kapil Kaul
Parvez Dewan
Secretary, Ministry of Tourism
Parvez Dewan Arun Maira
Member, Planning Commission
Arun Maira
Ian Angell
Prof. Emeritus, London School of
Economics
Ian Angell
Tourism sector has a
strong case to put forth
with the Government and
get most of its genuine
demands addressed.
18
Leading tourism through
turbulent times
The leading decision-makers across different value chains in the tourism industry gathered
to attend the interactive session Leading Tourism through Turbulent Times on 12-12-12 in
New Delhi. The whos who took timeout to look into the best perspectives and the needful
directions which will help the industry to sail through present testing times.
20
news updates cover story chef talk equipment events beverage
Incredible India has lined up a multi-pronged
approach to aggressively promotetourismin India,
K. Chiranjeevi, Minister of State for Tourism
(Independent Charge) said while addressing a
global audiencewhich had gathered to witnessthe
grand finaleof theWorld Travel Awardsin India.
Our Ministry has prepared a multi-pronged
strategy to increaseIndiassharein World Tourist
Arrivals. It includes development of world class
infrastructure, manpower and undertaking
aggressive promotional and marketing activities.
Therecently launched Phase-II of IncredibleIndia
campaign indicatesaparadigmshift with thefocus
now beingon consumers. Theemphasisison the
fact that touristsfromtheworld over can find their destination
or product of desirein India,said Chiranjeevi.
Indiaoffersawide rangeof travel attractions, which exhibit our
traditional culture, ethosand themodern outlook. Tourismalso
drawsstrength in Indiafromitsdiversewildlife, breathtaking
mountain ranges, and vibrant festivalsthat createan ambience
with no parallel in the world. In fact, India bagged three
prestigiousawardsfromWorld Travel Awards(WTA), namely
Worlds LeadingDestination - India, Worlds LeadingTourist
Board - IncredibleIndiaand WorldsLeadingTourist Attraction
- Taj Mahal.
Tourismisnow recognised asthedriver of economic growth
and development. It is also reckoned asthebest tool to promote
sustainable development and address the inclusive growth
concerns. Tourismalso has the potential to stimulate other
economic factorsthrough itslinkageswith ahost of sectorslike
agriculture, manufacturing, transport, hospitality and many
others. Another uniqueaspect of thetourismsector isthat it
provides employment even to theunskilled and semi-skilled
manpower,hesummed.
Incredible India
With a multi-pronged approach
APPROACH
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The Leela Palace Bangalore
bags 2012 National Energy
Conservation Award
The Leela Palace Bangalore has been conferred with the
National Energy Conservation Award 2012 by thePresident,
Pranab Mukherjee, for itsoutstandingachievementsin Energy
Conservation. The National Energy Conservation Awards,
organised annually by theBureau of Energy Efficiency (BEE),
which is a statutory body under the Ministry of Power,
Government of India, nationally recognise the businesses
that havemadesystematic and serious attempts for efficient
utilisation and conservation of energy duringtheyear. TheLeela
PalaceBangaloreistheonly hotel in Indiato win thisprestigious
honour for consistent energy saving.
MOT to launch
Land of Pi Campaign
Filmsarenow recognised asan important mediumfor promoting
tourism. Therefore, keeping this in mind, K. Chiranjeevi,
Minister of State for Tourism (Independent Charge) on
January 11, 2013 announced that acampaign on Land of Pi
will belaunched soon to market Indian tourismoverseas.
Accordingto theminister, thiscampaign will aimat promoting
Puducherry and Munnar regions as tourist destinations as
different mediagenres. Land of Pi posters, produced by the
Ministry, will beshowcased by theoverseasIndiatourismoffices
in addition to beingput on websitesof IncredibleIndia and that
of Puducherry and Keralatourismdepartments. Thecampaign
will bepromoted between Chennai & Puducherry and Kochi &
Munnar through luxury coachesin addition to creatingspecial
packagetours.
QUICK READ
Shipra Group has launched its new venture -
Tux Hospitality, which will evolve as a hotel
management and operations Company. Tux
Hospitality has taken over management and
operations of all the resident hotels of the Shipra
Group. This new vertical has been introduced to not only manage
the Groups own properties but also address the growth through
alliances in the formof acquisitions, leases and JVs along with the
conventional management and marketing model with hotel owners
and developers across India.
Tux Hospitality has announced plans to have 10 operational
properties by the end of 2013. It is also offering many unique options
to individual property owners, including minimumguarantee and
services, such as independent project management, training and
development programmes and additional revenue streams, such as
memberships and allied options.
Tux has three main brands viz. Mosaic, its flagship brand that
features upscale boutique properties; Hive, afull-service hotel
for volume business with philosophy of premier service and
products to all and, Seed, an aspirational brand that will consist
of alimited number of rooms with aproperty having an historical
significance. Apart from the operational Mosaic Noida, Tux
Hospitality has taken over the Mosaic Mussoorie at the project
stage and is confident of opening the property to catch the next
season. Additionally, the first Hive would be opened in Alwar by
the end of January 2013.
Shipra Group
launches
Tux Hospitality
NEW
VENTURE
K. Chiranjeevi
Minister of State
for Tourism
(Independent Charge)
22
CII roundtable focusses on
religious tourism
At the Confederation of Indian Industry (CII)
Roundtable on Pilgrimage Tourism, which
was held in New Delhi recently, experts
brainstormed on various possibilities that
domestic and inbound pilgrimage travel has
to offer the tourismsector in India. Here, Arjun Sharma, Co-
chairman, CII National Committee on Tourismset the stage
by highlightingthe possibilities to extend pilgrimage travel
options in domestic and various source markets.
Our experience shows that there are untapped
opportunities in various key source markets in
terms of marketing pilgrimage products. The
demand dynamics are such that for Buddhism-
centric products, we had received a good
response fromLatin American markets as well,
Sharmasaid. To explore these opportunities, we
also need to stress on the need for strengthening
infrastructure, enhancing connectivity and
mappingof tourist destinations,he added.
Parvez Dewan, Secretary, Ministry of Tourism
shared his observation that faith tourism is
recession-proof. Religious tourismholds the
key to augment the flow of foreign tourists in the country and
to facilitate domestic travelling. We need to have aproactive
approach for developingthese centres, besides beingsensitive
to the needs of people who are visitingthese centres. For
instance, the hotels set up in and around Jain religious centres
should address the sentimental values and food habits of the
visitingpopulace,Dewan added.
The Secretary also talked about the Ministrys plan to
develop more religious tourist circuits in the country. In
this regard, he observed aJewish pilgrimage centre would
be opened up in one of the hub-cities like Kochi, where
at one point of time anumber of Jews had lived and later
migrated to other countries.
Further, dwellingon the importance of Sufi tourismin the
country, Dewan opined that there are 22 Sufi centres in the
country that can be inter-connected. He also talked about
the strengtheningof connectivity of Chennai with pilgrimage
centres in the North, primarily to cater to the needs of
Buddhists pilgrims fromSri Lanka. Similar plans are afoot
for promotingpilgrimage tourismfromASEAN countries to
Buddhist centres, he added.
Muzaffar Ali, filmmaker, artist and social worker asserted on
the need for makingpeople aware of the inner meaningand
philosophy of Sufism, since it could be an effective platformfor
promotingreligious tourism. The travel trade can participate
in permeatingreligious awareness across the country.
Also on the panel, Rakesh Tandon, Managing Director,
Indian Railway Catering and TourismCorporation (IRCTC)
goaded the tourismsector to make use of the 8,000 railway
stations across the country for promoting religious tourism,
since every station has a temple, mosque, church or a
gurudwarain its vicinity. He also explained the Railways
plans to connect various religious centres in future, such
as expanding the network of Bharat Darshan trains from
various centres.
NEW
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Rakesh Tandon
Managing Director, IRCTC
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Rakesh Tandon
S (L-R) Amita Sarkar, Senior Director, CII; Arjun Sharma, CoChairman, CII National Committee on Tourism; Parvez Dewan, Secretary, Ministry of Tourism,; and Muzaffar Ali, Indian
Filmmaker, at CII Roundtable on Pilgrimage Tourism held on December 22, 2012 at New Delhi.
24
Action TESA is aggressively targeting the
hospitality market to enlarge its laminate
flooring market. It launched avery unique
and contemporary range of floors called
Woodz, HDF laminated flooring range
is identifying distribution
network to market the product pan-India
focusing on real estate projects and serviced
apartments, hotels, restaurants, etc. Ajay
Aggarwal, Managing Director, Action Group
informed, We started with particle board
and MDF boards three-four years ago. Now,
the company has made avertical extension
with laminate flooring by launching Woodz
- HDF panel laminate flooring range.
According to him, in India, all segments of
flooring collectively have amarket worth of
Rs 80,000 crore, out of which hardly two
per cent i.e. Rs 1,000 crore is commanded
by wooden flooring. Hence, there is ahuge
scope for their flooring range.
The company is upbeat about the outcome of the new
product in the hospitality market. It wishes to educate the
Indian market that laminates imported fromChinaare not
reliable. We offer the trade the possibility to carry out
tests on laminate flooring for making comparisons. We
even offer a10-year warranty by customising our product
to suit the hotels dcor and design needs. We customise
much faster and on small quantity orders too,he added.
There are some other aspects that are
favouring the use of laminate flooring in
hospitality, i.e. wooden flooring gel very
well with interiors, they are easier to install
aesthetically appealing, offers cozy feeling
(comfort) and resonates less sound while
walking on it, explained Aggarwal.
Today, 90 per cent of hotels are going for
laminate flooring since marble is very
expensive, in fact, it is five times costlier
than the laminate flooring option. The
company is expecting to double their sales
turnover by next year and will approach
small, mid-scale and upscale properties for
Woodz range of laminate flooring. At the
moment, we are commanding Rs 70-75 crore in laminate
flooring market overall out of which approx Rs 20 crore
has come fromthe hospitality segment in the last calendar
year,he remarked.
FLOOR
SOLUTIONS
Ajay Agarwal
MD, Action Group
Ajay Agarwal
Action TESA targets
hospitality with Woodz
laminate flooring
26
With an aimto make Mumbai more than just atransit hub
for international tourists, MaharashtraTourismDevelopment
Corporation (MTDC) has set up a committee, headed by
the Mumbai Municipal Commissioner, to prepare aspecial
tourismplan for the city.
The corporation has appointed two agencies to study and
design acomprehensive tourismplan with afinancial structure
for the State, which will be presented to the State Government
by mid-March 2013. Induction of hop-on-hop-off buses in the
city will be the main focus of the tourismplan with preference
given to developinginfrastructure, basic information kiosks at
tourist locations and maintainingheritage sites. Additionally,
BEST (State-run local bus transport service) will provide 10
CNG AC buses to be deployed at Sanjay Gandhi National Park
for tourists fromFebruary 2013. The Forest Department has
also agreed to hand over three guest houses in the national
park to MTDC for renovation and upgradation.
Divulgingfurther details on the new project, Kishori Gadre,
General Manager, MTDC said, Mumbai is the financial
capital of Indiawith global recognition. There is no need for
us to spread awareness about the destinations existence. All
we have to do is let the locals and travellers know about the
tourist locations around the city.The bus tickets will be sold at
nominal rates at MTDC offices. Soon tour operators and travel
agents will also be involved and included in the distribution
of hop-on-hop-off bus tickets, which are expected to begin
operations by September 2013. MTDC will hold meetings
with tourismindustry stake-holders like tour operators, BEST,
museumoperators and the police department to finalise the
route-map of these buses.
To promote and sell Maharashtrain the international market,
MTDC is organisingaFamiliarisation tour for select travel
agents fromcountries like Europe, Australia, Japan, Chinaand
Singapore in March this year. It is also undertakingbranding
activity through various television commercials and outdoor
campaigns for the State.
MTDC prepares tourism plan
INFRA
PLANS
Sarovar Hotels has announced the signing of a 55-room Sarovar Portico in Srinagar. This will be Groups first hotel in Jammu
& Kashmir. Owned by Royal Khazir Hotels & Resorts, the hotel will be refurbished and launched by May 2013. The hotel is
located in the heart of Srinagar on Sonwar / Gupkar Road standing adjacent to the Shankaracharya Forest Reserve.
Commenting on the signing Anil Madhok, Managing Director, Sarovar Hotels & Resorts said, This is our first hotel
in Srinagar which will cater to the growing number of tourists who are now again visiting this picturesque valley. We
believe that brands like Sarovar Portico have maximum potential to grow in this market as it is an ideal combination of
quality and hospitality. Sarovar Portico, Srinagar will offer all modern facilities, including restaurants, lounge, meeting
rooms, swimming pool, shop and other facilities required for a good four-star hotel of International standard. Sarovar
Portico brand was conceptualized with a view to provide todays well-informed traveller with all modern facilities and
comforts at value-for-money pricing. The hotels under this brand bring fresh design, concept and ideas that are vibrant
and colorful, providing guests a refreshing stay experience. These hotels target the budget conscious traveller who refuses
to compromise on quality.
Sarovar Portico comes to Srinagar
LUXURY ON RAIL
To make the State-run luxury train Deccan
Odyssey popular and operate on a lucrative
business model, M1UC will soon toat an Lol
(Lxpression of lnterest) for oompanies keen to
manage, market and operate the train in domestic
and international markets. 1he Lol will be toated
mid-February and once the operator is selected,
the train might also have additional/ new routes
as suggested and accepted by the operator, MTDC
and Indian Railways.
28
Junckers Industrier gets projects in
Mumbai and Bengaluru
One of Europes largest manufacturers
of solid hardwood floors and Denmarks
largest timber industry, Junckers Industrier
A/ Shas bagged the project of JW Marriott
Hotels in Mumbai and Bengaluru. Junckers
will provide its premium range of Oak
Species hard wood flooringfor the complete
project. The order is for
approximately 2,00,000 sq ft
comprisingguest rooms and
public spaces in JW Marriott
Bengaluru and guest rooms
for JW Marriott-Mumbai.
The value of the order is over
one million Euros.
The conglomeration of
Junckers with JW Marriott
for flooringis sure to pave
the way bigtime for Junckers
into the hospitality sector.
As of now, the engineered
flooring industry has
subjugated the sector, but this tie up would
surely revolutionise the scenario and solid
hardwood flooringwill be the chosen one,
said Suresh Kumar Mansukhani, Country
Manager, Indian Subcontinent, Junckers
Industrier A/ S. Junckers is one of the
foremost names in the world of flooring.
Their floors are made
for life, to look beautiful
through generations of daily
use. The manufacturing
techniques they employ
have been refined through
decades and are synonymous
only with Junckers. The
despatch of materials to the
respective sites has already
commenced fromDenmark
and the entire installation
is expected to be closed
by mid-March 2012. The
order has come after stiff
competition both in terms
of pricing and the technical superiority,
which Junckers commands in the solid
wooden flooringmarket.
The Unique Clip Technology by Junkers and
the aptitude of providingalmost all the wood
species available makes Junckers different
fromother wooden flooringmanufacturers.
JW Marriott is a perfect project for the
brand as Junckers is an aspiration brand
and JW Marriott is one of the most admired
hotels today,added Mansukhani.
of pricing and the technical superiority
Suresh Kumar Mansukhani
Country Manager, Indian
Subcontinent, Junckers Industrier
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cover story explore chef talk news updates events beverage
Chefs
Food remains an ultimate luxury which is undefined yet progressive with time. A gamut of
chefs who are celebrity in their own right presents their viewpoint on the subject, which has
catapulted into a fascinating artform and vocation. Ramya J.S. DRozario and Sanjeev Bhar delve
into seasoned chefs palates to stir out the success behind their white aprons.
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y experience with Indian
cuisine has been very
enriching and a deeply
satisfying one. It opens a
new door, a new area of research for
me, which I enjoy daily. For example,
as I was shooting for the show Secret
Recipes, where people share unique
recipes using unique ingredients with a
lot of experimentation and at times, we
come across recipes that we have never
heard of. Interestingly, on my recent trip
to Jodhpur, we got priests from temples
all over India to cook Temple Food or
the Food for Gods, i.e. completely saatvik in nature;
it was altogether a different window. So, it is really
tough to articulate my learning about food (especially
lndian) over the years, as there would be no end to it
as I can go on and on.
The open platter
If I have to use one word to describe todays food
trend, it would be Globalisation where much hasnt
changed except that the world is becoming one and
small and with food being a dynamic subject, growth
and change is natural. More and more people are
travelling all over the world. Food acceptability is
becoming easier. Gadgets are improving and so is IT.
Put them together on one platform and you will agree
that we have arrived, and that is globalisation.
Natural & trendy
Think about India 40-50 years ago, no
pesticides, no fertilisers, no genetically
modited seeds. 3o, what were we
eating? Sounds strange today, but a few
decades ago or may be one generation
back, we were very organic in our
eating habits. In the last few decades,
we went wrong and are paying the price
as a result. Now Organic Food Culture
is all about correcting ourselves. I dont
understand what this noise is about
'0rganio lood'. 1he future detnitely is
pointing us back to the basics as we
were. 1he '0rganio' tag in hi-t stores
at an exorbitant price is nothing but
a fashion statement by a designer. In
all seriousness, lets all get back to our basics and
start using organio food, whioh inoludes unretned
Sanjeev Kapoor
Chairman
Indian Cookery Private
Limited (lCPL)
Sanjj njee eev KKa Kapo poor or
Cooking with
plenty of love
and positive energy
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ARCHIVING RECIPES
I will concede the fact that we have failed to establish a strong base for the Indian cuisine through documentation.
Believe me, in my limited capacity, I have started doing this task. Not only current, but I am also collecting rare
manuscripts, data available of ancient times wherever I can lay my hands upon them. I even have friends who
translate them for my knowledge and recording purposes. In the recent past, I have been approached by the
Government of India, along with a few other prominent food enthusiasts for this purpose.
32
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guest column technology products & services travel explore fhrai desk analysis
oils and jaggery. Mind you, having pure ghee which is
made at your home of cows milk is always healthy for
your heart.
Perfecting the art
I usually ask people if they live to eat or eat to live.
The moment I get the answer, I arrive easily on their
detnition of perfeot food. Personally, the latter option
is apt for me. It is important today to understand
each bodys constitution. Understand it and then
start respecting it. Follow basic sanskars taught
by your parents and elders and try to study what is
written in our Shastras and especially in Ayurveda.
The perfect food as per Indian traditions has been
detned everywhere. ln that detnition, a hygienio
and planned kitchen is also an extension of food or
perfecting food. Also, the source of energy we cook
with and tnally the freshness and nutritional aspeot
of that food also matters. Your ingredients should
be seasonal, regional, cooked with lots of love and
positive energy, served fresh, respecting the time of
each meal during the day and having pure thoughts
at the time of eating the meal without distractions of
TV, noise, etc.
New techniques have become very important for
cuisine development. Kitchens are becoming modern
day-by-day and gadgets which were aspirational in
the recent past have started becoming affordable.
The food shows and tele-marketing showcase these
gadgets to viewers and it becomes a lot easier for
them to check, decide and order. So, it is all about
aspirational food which has been made possible now
with affordable and available gadgets.
FUTURE FOOD TRENDS
lndian street food in restaurant menus
Brownie points for a ohef as a oareer ohoioe
working women relying more on ready-to-oook
and ready-to-eat food
lood shows on 1v will soore over tele-soaps
Mediterranean ouisine will make a oomebaok
ealth food restaurants will tnally start olioking
More food oompanies expeoted to be publioly
listed this year
More kids will enter the kitohen
1raditional lndian oooking will make a
comeback in high-end restaurants
Pure ghee will be again oonsidered healthy
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xperimentation and the use of new
ingredients has just started in India.
Larlier, we used to stiok to traditional
north Indian dishes like butter chicken and
the likes, but now we have started experimenting.
Cuisines from lesser known regions have also started
coming up. People are ready to try them and are
appreciating them as well. After Foodistan, a culinary
reality show, I have learnt a lot. I had the opportunity
to make good friends, learn their recipes, techniques
and style of cooking. The restaurant, Indian Accent
is well recognised and has become a
destination in itself. And of course, now
more and more people recognise and
appreciate my style of cooking.
Star attraction
In India, the trend of standalone
restaurants has started to come up.
These are chef driven restaurants and
the identity of the restaurant is known
for its chef. Internationally, food trends
are seeing a lot of improvisation and
innovation in Luropean oountries. lndian
cuisine is getting popular in regions apart
from London and Lurope, espeoially
some regional cuisines of
lndia. owever, perfeot food is
something that is really tasty
and has value-for-money,
along with the experience
when you are having it.
Along with just tlling up
your stomach, if the food
can create some nostalgia or
remembranoe, that is the detnition
of perfect food for me. The presentation of
any dish adds lure factor to it.
A fashion statement
Organic food is penetrating the
market slowly. It is expensive,
not available readily and
the choices are limited.
It is more of a fashion
statement still, rather than
focussing on its special
health or nutritional value.
owever, the organio food
market is an organised sector
and in due time will get more popular.
Furthering perfection
New technology has really played a great role to
showoase perfeot food. Lquipment not only helps
us in oooking but in serving well too. we oan oook
meat and vegetables in different styles to retain their
texture and tavour. Regular dishes oan be made
tastier with the help of this equipment.
Manish Mehrotra
Lxeoutive Chef
Pan Asian Cuisine
0ld world ospitality
Ma Ma i ni ni h sh sh MMM h eh ehro rotr traa
Chef-driven
restaurants gaining popularity
ARCHIVING RECIPES
In earlier days, people never used to share their
recipes, the secret of their recipes used to go
into their graves with them. And this is the reason
for loss of such valuable information. Things are
changing now, people are willing to share their
recipes and train others unlike earlier times.
FUTURE FOOD TRENDS
More regional ouisines yet to be disoovered
lmprovisation in presentation of lndian ouisine
ousehold reoipes ooming into the limelight
3tandalone restaurants beooming more
popular
ood is
sty
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p
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a or
etnition
presentation of
marke
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and in due t
34
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Indian food
is part of Australia
B
eing in India is incredible. I am honoured
that this country has embraced our little
show from Down Under. I am very proud,
especially to be here in India, which
embraoes what we do. while in lndia, l ate jalebis
for three consecutive days, and I think it is the best.
Jalebi goes
Down Under
Modern Indian cuisine is something that I look forward
to. 1he tavour of the lndian naan is something that
you cannot explain. You tend to take it for granted,
sinoe you (lndians) eat it everyday. l, on the other
hand, am blown away from the trst bite. l have even
got the recipe for the jalebi, which I will change to
suit my Australian way. with every mouthful of lndian
food I taste, I get so much of inspiration.
with every bite l take while having a samosa, l
experienoe treworks in my mouth. 1he tavour that
stays in the mouth is so complex, so restrainedso
clever. Flavours of many many centuries... so much
of history with every morsel!
In the heart of
Chandni Chowk
If any episode of MasterChef Australia was to be held
in India, we would throw them straight into the busy
market streets of Chandni Chowk on the trst day. l
would give the oontestants tve hours and tell them
to tnd their own ingredients, maybe even kill a goat
and then cook for us. There is immense potential.
There is enough opportunity for everyone in life. You
just have to be proud of what you do. Indian food will
continue to be a part of the competition.
Oz Fest
It is an absolute honour to be a part of the Oz Fest
along with oo-host 0ary Mehigan. Lvery year, people
wait for it. lt is the Australian way of life. Lveryone
watches it in over 30 countries.
George Calombaris
Chef and entrepreneur
Co-host of MasterChef
Australia
Geor orge ge CCC l al alom ombba ba i ri riss
CHEFS CHOICE
e has been to many parts of the world and
as a co-host of the immensely popular reality
television series, MasterChef Australia, Chef
George Calombaris visited India last year.
FHRAI Magazine catches up with him in the heart
of Chandni Chowk.
e mentions about his tve favourite ouisines.
z It has to be Greek. It is my background. An
important part of my inspiration while cooking
is from my Greek and Greek Cypriot heritage.
z French is something that I always fall back on
since thats how I have been trained.
z ltalian for its olean and delioious tavours and
ingredients.
z lndian ouisine for its bombastio tavour and its
spioy samosas are like treworks in my mouth!
z Australian cuisine is a celebration of the way
of life Down Under. A true get-together of the
beautiful local produce.
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S
pending 20 years as a chef made me
realise that the food scenario in India has
undergone a lot of ohange. 1oday, we tnd
pasta or broccoli at every nook and corner
and even at local restaurants, which were earlier
served only in hotels. A lot of it has to do with the
fact that 10-15 years ago, not many Indians travelled
overseas. Today, Indians are exposed to a variety of
international cuisines. And because of this exposure,
they are now demanding the same food here, which
is why you have so many multi-cuisine
restaurants opening regularly in India.
Visual delights
Currently, visual appearance has taken
a lot of precedence in Indian food. A
lot of Indian recipes in restaurants are
pre-plated and a decent market size is
developing following its appreciation. It
is important beoause you need to trst visually like
the dish and then taste it. So, a lot of chefs are now
taking time to package their creations.
No matter what is done, we still have to say that a
recipe or dish is perfect only when it has the right
balanoe and tavours and looks appealing to the
eye and is cooked with passion. Then it becomes a
perfect food for me.
Role of equipment
Modern equipment is not only important but we
depend a lot on it, as it aids in delivering a consistent
product and is user-friendly too. In many restaurants,
certain meats are cooked in advance and we have
to depend on gadgets for this purpose. The age old
style of touch and feel still exists but one needs to be
highly experienced in that to judge a dish based on
that technique. Today, there is such a high turnover
that production of large amounts of food is making
it impossible not to depend on electronic equipment.
Future food trends
Today, there is more demand for less spicy and
healthy food, which are low on oil. Thanks to the
improved qualities of vegetables and meat, we can
actually produce healthy food.
Further, India is grappling with the
awareness of organic food. As a
country, I do not think infrastructure
wise, we are capable of producing
organic food everywhere. Also, I
do not think an average Indian has
the buying power to purchase this
produce for his daily home use.
Moreover, not many shops are
selling oertited organio produots. lt
is only the top 10-15 per cent niche
diners who can afford it. I think a lot
more investment and education is
desired at all levels; from agriculture
to consumers to make organic food
markets bigger in India. This may
turn to reality in a decade.
Japanese all the
way
I think Japanese food is becoming very popular. Till
now, we were only exposed to Sushi and Sashimi.
But soon, we will have full tedged 1apanese meals
in India.
Investment and education
desired in food business
Joy Bhattacharya
Lxeoutive Chef
Trident, Nariman Point
Mumbai
Joy Bh Bhat atta tach char ar a ya
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Fresh food
a necessity rather than luxury
W
hen it comes to
charting food trends
across the globe, it
has been noticed
that worldwide the trend is leaning
towards lighter cuisine, and
rediscovering regional cooking.
The same trend has started in India
as well, though it will be some time
before we see a full blown affect.
Organic
produce
An organised farmers market,
organic or otherwise, is an
impossible task in lndia. Lverywhere
else, it has been recognised as a need for our
changing lifestyles, and fresh organic food is a
necessity rather than a luxury.
A well cooked meal is one with the
freshest ingredients, irrespective of
style or origin.
Grand reception
As I travel to different destinations, I
have noticed that people are extremely
reoeptive to lndian ouisine. whioh is why,
I do not agree with the fact that Indian
cuisine has failed to capitalise on its
rich recipes due to non-documentation.
Local veggies
I feel that fresh seasonal, local
vegetables like pumpkin, beetroot, lauki rather than
imported asparagus and broccoli from cold storage,
will become increasingly popular in the future.
Ritu Dalmia
Chef & entrepreneur
and host of TV show
Travelling Diva
Ri ittu DDD l al al i mi mia
I feel that fresh
seasonal , l ocal
vegetabl es l i ke
pumpki n, beetroot,
l auki rather than
i mported asparagus
and broccol i from
col d storage, wi l l
become i ncreasi ngl y
popul ar i n the
future
thatt ffres
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M
y experience as a chef has been
extremely rewarding, enriching and
nothing beyond cooking can make me
feel so. I meet people, cook and taste so
many new ingredients and of course, paint my own
creation to design plates. I also take pride in the fact
that Indian food is arguably the most liked cuisine
in each country following their native style. In fact,
Indian food has a remarkable place globally as a lot
of international chefs are also working with Indian
spices and ingredients. People are exploring Indian
food, which could be also due to the mystic charm
associated with it.
Mood food
Present food trends are evolving on an everyday
basis. Now, more and more people eat out and are
keen to disoover new tastes and tavours, oourtesy
well travelled chefs and gourmands. Cuisines are
taking a full circle though focus remains on simple
chef crafted food. It is becoming simpler, fresher and
lighter. In future, we are going to see a lot of hidden
cuisines being explored like Korean grills, Latin
American food mostly Peruvian, mood food, insects
and worms, and so on
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Food is becoming
simpler,
fresher and
lighter
Ajay Chopra
Lxeoutive Chef
1he westin Mumbai
Garden City
Aj jay CCChho hopra
ARCHIVING RECIPES
I agree that we have failed in our efforts over the
ages to document Indian cuisine, I do take full
responsibility as a part of the fraternity and want to
be a part of the revival process. On the other hand,
I also believe that a recipe cannot be a measure
to prepare a dish. The nuances of the recipe need
to be captured. The small tricks of the trade are
never mentioned in recipes.
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Further, organic food is largely a
glamourised version and a mere
reteotion of eating habits of the
western world. lor a number of years,
we had primarily organic food, as the
basic Indian farmer has had no access
to expensive fertilisers and tilling
equipment. The sad part is, today, we
are one of the worst cases in pollution.
Therefore, people want to latch on
to something healthy, which makes
organic food a lifestyle fad rather than
a genuine requirement. world over
though, people look at organic food
very seriously.

Love and
attention
There is nothing called Perfect Food, because what
is good for me could be horrible for you. It is a very
personal thing. For me, perfect food is maa ke haath
ka bana khaana or lucidly speaking - home cooked
food. Though clichd, but for a lot of people it is the
truth. Apart from this, any food
which is prepared with lots of love,
attention to smaller details and
executed well will always taste
good; it can be as simple as a
Gujarati thali or a vada pav. I know
of typical stalls which are famous
for their one specialty dish, and
these are always sold out before
they call it a day.
The introduction of newer
equipment has given birth to
newer cuisines and also helped
chefs to standardise many things
allowing consistency, saving time
and effort to make business more
produotive and prottable. A lot
of equipment used nowadays has helped retning
cuisine in a big way. Some examples are sous-vide
machine, atomisers, dehydrators, pacojets and
many more. The bakery and pastry industry has
been the biggest benetoiary as these new maohines
and equipment have given a very distinctive edge to
many products.
I ndi an food
has a remarkabl e
pl ace gl obal l y.
Peopl e are
expl ori ng
I ndi an food,
whi ch coul d be
al so due to the
mysti c charm
associ ated
wi th i t
di an ffood
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Slow cooking
is back in vogue
M
y experience as a chef has been a unique
journey. I have been a chef for nearly 12
years, and this always pumps the chefs
ego in you since we understand food
better than anyone else. Lvery ohef oarries this pride
all the time. I was full of that. So, two years ago, when
the trst season of MasterChef lndia was reoorded,
l was doubtful if we would tnd people of the level
of a masterohef in the oountry. lt was the trst time
I was part of a television show related to food. But
I was bowled over by the level of Indian
food that the contestants displayed. The
skill and talent I saw at the auditions
was superb, and as the show went on
it was retned. l was extremely luoky to
have been one of the chefs who got to
taste the best of Indian food from across
the country.
Going global
India follows a food trend that takes
place globally and it takes a year or
two to triokle down to the oountry. we
are always late because we are not
the inventors, but followers. There is
nothing bad about this. owever, now
people have become more aware of
modern trends and we have been getting a lot of
international customers in our markets. Chefs too,
keep themselves abreast with the changes that take
place worldwide. For us Indians, other cuisines have
also beoome a part of our food oulture. um apna
le lete hain. If I were to ask a young person to cook,
I would not expect a roghan josh, it would be a pasta.
And it will be more tuned to the taste he prefers.
Global khana has gone desi.
Purity, simplicity
and freshness
Molecular gastronomy has been in the food scene for
quite some time now, and it is all about playing with
the texture of the food. what you see is not what you
taste. So, you might see what looks like a fried egg,
is actually a mango mousse with vanilla cream. It is
that absurd. This is gathering a bit of a dust lately,
internationally. Though it has been appreciated, it is
not really talked about now.
what is now a trend is the New Nordio Cuisine. lt is
all about going classic, going very earthy, working on
tavours, olassioal style of slow oooking. 3low food
versus fast food. Fast food was a trend earlier, but
gradually, slow food is coming back into vogue. It is
has already started in Lurope and will slowly start
here now. And its about time, in a couple more
months that it will hit India as well. The New Nordic
Cuisine is like the opposite of evolution from man
to monkey - the reverse is taking place with food.
Somewhere, we have realised that we have to pay a
price when it comes to fast food. In the New Nordic
Cuisine, one makes sure that the essential elements
are retained and the food is wholesome.
Perfect food for me is nutritious, beautifully presented
food. It need not be at a restaurant. I am a Punjabi,
and hence a big paratha freak. If I do not feel like
cooking anything extravagant, I will make ajwain-
wala paratha, with a little mirchi and raita. That is my
comfort food. And warm walnut brownie with vanilla
ice cream is the all-time dessert for me.
Kunal Kapoor
Lxeoutive 3ous Chef
Leela Kempinski
Gurgaon
Kunall Ka Kapoor
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Strict guidelines
The organic food market is a huge, however, the only
drawback is how to deal with the quantities. Once you
use genetioally modited food, you obviously know
that it can be produced in large quantities (mass
marketed) and many mouths oan be fed. 0rganio, on
the other hand, is a little expensive, but a safer and
healthier option. I am not very sure about this, but
for a commodity to be labelled as organic there need
to be laws. Organic farms must be strictly monitored
to ensure nothing is altered. I may be right or wrong,
Im not sure, but I do not know if whatever comes into
the Indian market is really organic or not.

Expectations from
MasterChef India
Season 3
with lndia, we were very sure that MasterChef lndia will
do well. Lvery state, house and oommunity has a food
story connected with a lot of culture, a lot of depth,
oolour and variety. with so many diverse ouisines, it is
interesting the way food can be presented. Though, the
only apprehension was how to present it to the viewers.
lt is different from viewing a danoe performanoe. we
have to explain every detail, right down to the last
morsel and talk of the texture, taste, smell, everything
technicality and say where the food comes from. In
Season 1 we showcased the worlds hottest chilli,
Burj Jolokia, which is from Assam. Not many people
knew about that. The coming season will be more
creative and more informative for the public at large.
ARCHIVING RECIPES
we have never dooumented our reoipes over the
generations, so there is a bit of a brain drain. If
recipes had been documented, we would not
have 30 different versions of butter chicken or
20 different versions of roghan josh. But you
cannot bind food into boundaries or communities.
lnternationally, the lrenoh were the trst to
document their food. And they are the ones who
are exploring the most. Now Italian and Asian
cuisines have become popular, with multi-cuisine
being the order of the day. A lot of experimentation
and exploration oan still be done. 1he teld is open.
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Indian chefs find
their own language
I
had never thought that a time will come when
chefs will get as much recognition as we get
today. I was under the impression that one can
achieve recognition on an international scale
only in professions like musio, art and tlms. But
today, apart from these professions, it is only chefs
who are recognised internationally as a vocation that
is equated with creative art form. I feel proud to be
in this profession, which has come a long way on
the global platform. Larlier, preparing
food was never considered a profession,
forget recognition of chefs. Today is the
best time for upcoming professionals to
make the most of it and achieve respect.
Lets talk food
Think of food and I will say it has
always been a very intrinsic element
for Indians. But now, it has a glamorous
angle attached to it and is proclaimed
as fashion. It has even gone beyond
a lifestyle statement. Conventionally,
Indias need has always been far from
creating a food culture, as the country
wanted to be self suftoient in food,
agriculture and so on. In the past
decade or so, food has come to be talked about in a
big way. And so came in the challenges. For a chef
there is no past glory. Sachin Tendulkar can retain
his place if he fails twice based on his past laurels
but we oannot. we have to be oonstantly perfeot in
every dish we prepare, every plate we serve. It is not
an easy profession.
An artists expression
Is food craft an art or not? This question has irked
me many times. I think, my inspiration for food has
always been like an art form. we have to understand
that commercial art and food have to both pass
the test of instant gratitoation. lt has to satisfy the
soul, should have all the requisite ingredients that
contain vitamins, fats and starch, and should to be
counted as healthy too. Also, you have to understand
the complexity of spices and vegetables to create
interesting recipes and reproduce authentic ones.
Most chefs go through basic learning about cooking.
But taking it to the next level is all about the creative
side of an individual. This is what transforms one into
a chef. You have to keep practicing to innovate with
food. Today, people just see the glamorous side of
this profession but fail to notice the struggle behind it.
Open horizon
Chefs have emerged in a big way in the last decade.
with the lnternet and 3atellite 1v boom, ohefs are
enjoying their role in front of the camera. But it is
truly a myopic thinking, where people presume that
they can be on TV by becoming chefs. I have a huge
admiration for some chefs who have really created an
offshoot of this profession on TV. But not all are meant
for it. On TV, one has to be good with presentation
and has to be a good anchor. Today, the scope in
this profession is immense starting from the food
processing industry to equipment and Champagne &
wines or anything related to food. Chefs are making
a mark as they have become an integral part and
sometimes the face of food brands.
Sabyasachi Gorai
Director of Kitchens
ai, Lap, The Moving
Kitchen by Olive
Sabbyas asac achi hi GGGor orai ai
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Place under the sun
In comparison to developed markets, India is doing its
own bit to reach somewhere. If someone in California
is making a speoial kind of jam, we would detnitely
have someone in India making them too. On the other
hand, the entire food industry is going through a
restructuring phase be it our concepts, infrastructure,
or the professional attributes of a chef. I still recall the
way we used to have our small mud-based cooking
stoves in villages, where dried dung would be used
as fuel. But today, lifestyle brands profess kitchens
as an extension of our living spaoe. Larlier, kitohens
remained under purdah, away from the main space.
Nonetheless, we had people who were known for
oooking speoitoally and had reoipes whioh were
many years old and were passed on.
Further, we might not be competing with the western
world but we are detnitely trying to be somewhere.
Associations like IFCA and ICF are giving wings to
these goals. 1oday, lndian ohefs are trying to tnd their
own language through food, writing books, opening
restaurants and as brand ambassadors. we joke
sometimes about how one could never have imagined
that cooks would have their own International Chefs
Congress discussing cuisine, trends, and so on.
ARCHIVING RECIPES
we lost out on many things due to non-
documentation of Indian recipes. The biggest
weakness has been a chronic one; becoming
prooess-driven. we go by the end results aohieved
and not dooumenting it. Larlier, we always
connected food with eating. The aim to keep
reproducing was never required as such, quite
similar to our heritage monuments.
Today, MNCs are teaching us about better
approaches towards professional cooking. Some
70-80 years ago, we had incidences where Nizams
kept documenting their cuisine and challenged
themselves. I even know a few families in some
pookets of Burdwan distriot in west Bengal where
food traditions have continued over years. I am
happy now that Indian chefs are taking an active
role in documenting recipes and reviving the old
ones through extensive research.
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he moment I began my
journey as a Trainee in the
kitchen, I went through
an extensive on-the-job
learning process. The hands-on
approach enabled me to grow in ranks.
I was fortunate to get the opportunity
to work under many great chefs from
within and outside India. Travelling
made me aware of the multiple
cuisines and food styles and also,
allowed me to indulge in opening and
setting up new kitchens in various
leading hotels.
For me, food has three distinct
categories viz., home-style food, health
food and fad diets and classical foods
or tne dining. But now, what we see is that the food
trend is that of fashion; it is ever
changing and keeps on fading and
reviving after some months or years,
based on market needs and desires.
Amazing
changes
I was amazed to see a trend which
came into existence a few years
ago, called Chefs Table where the
guests were invited to dine with the
masters of the trade and this gave
them the rare insight into kitchens.
0n the other hand, 'leasts for Lyes'
allowed one to see the plating of
western foods and knowing the art of
plating emerged along with cooking
skills. Molecular Gastronomy is
another unique trend that showcased culinary skills
with the support of new terminology, gadgets and
processes. Fusion food as everyone knows made
an impact on amalgamating food cultures and styles
of two countries, along with newer more interesting
food ingredients. These trends are allowing chefs to
experiment and showcase new dishes.
Perfecting food
I remember my grandmother grinding masalas and
creating pastes painstakingly using a stone mortar
and a pestle. Slow cooking on glowing ambers
of charcoal was the secret of her ability to impart
taste into the food. The spices would give the best
results with those processes in practice. Modern
equipment have replaced the various processes of
cooking allowing food to be cooked faster adding a
fun element to it.
with the demand inoreasing for organio ingredients
and new retail gourmet stores catering to these
demands very effectively, today there
is ample choice for consumers.
Till a few years back this was not
the case, but today, due to the high
rate of acceptance from consumers,
organic food is gaining momentum.
It is just not vegetables or fruits
alone, even organic meat and dairy
products are now accessible, which
makes it easier for a chef to compile
an organic menu and for housewives
to prepare a complete organic and
healthy meal for their families.
Organic produce was a common
trend even two decades ago in India.
with modernisation, agrioultural
activities rely more on pesticides
giving a miss to traditionally old agri
methods. Focus has shifted to more
quantities and a faster way to chemically treated
grown crops. It is good to see that consumers
are preferring organic food. It is also important
to understand that organic produce would be
trends
experiments
recipes
NEW
Rakesh Sethi
Network Culinary ead
92.7 BIG FM
Rakke ke h sh sh SSSet ethi hi hi
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O
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I remember my
grandmother
gri ndi ng masal as
and creati ng pastes
pai nstaki ngl y usi ng
a stone mortar
and a pestl e. Sl ow
cooki ng on gl owi ng
ambers of charcoal
was the secret
of her abi l i ty to
i mpart taste i nto
the food
memb ber m
s
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benetoial to the oonsumer only if it is eaten or
consumed in its natural unprocessed form. Only then,
oan we aohieve perfeot food (inoluding health) on
a platter.
whether lndia or abroad, we see ohefs foraying into
health food. Apart from selecting organic ingredients,
the focus is shifting towards locally grown organic
produce as well. That way, chefs do not feel restricted
for ingredients and can make use of locally available
produce. Moreover, the sourcing and availability of
ingredients are now a matter of a phone call and the
products reach your door step.
Food trends
Till a few years ago, this was not the case, but today,
due to the high rate of acceptance from consumers,
organic food is gaining momentum and despite being
more expensive, it is winning the battle. On the other
hand, I also feel that consumers are expressing a
preference for cooking their own meals at home, using
fresher ingredients. Use of fresh and local ingredients
is a wise decision.
ARCHIVING RECIPES
In India, each zone in a State has its own
method of preparing a particular dish. Our
tradition of passing down recipes and trade
secrets from the master to the apprentice and
from mother to daughter is highly prevalent.
Since recipes could not be standardised, each
reoipe offered its unique style and intuenoe,
which is positive in a way. Still, with the advent
of media and the virtual world, it became
more effective to share recipes through digital
and print platforms. Catering institutions and
colleges too have played an important role by
documenting recipes. Other options have been
books and DVDs to teach authentic cuisines
and recipes.
Though documentation has been done of many
recipes, standardisation will always remain
a challenge. Cooking is a skill which may be
acquired to some extent, but unless the inherent
inclination and talent is not within, any amount
of documented recipes would prove to be of no
use. I feel that it is best to create a unique and
innovative dish with the use of local, seasonal
and fresh produce. Documented recipes are
only a guideline - the true taste lies in the hands
of the creator.
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The experimental
Indian
public
T
he present food trend is produce driven,
and everything is about sustainability.
Farm to table has been the focus of a lot of
eateries internationally. In India, it is the
growth of the quick service restaurants and smart
casual eateries, micro-breweries and
small plates tapas style.
Organic on
your plate
It is a growing market as long as the
awareness in people is increasing. But
the prices need to be less dearer as a
lot of people tnd it bizarre to pay those
prices. A lot of people dont even know
the benetts of an organio diet.
Perfeot food is all about olean tavours,
absolutely fresh, great to look at
and surely, cooked with integrity.
Presentation plays an important part in
oreating that visual 'w0w' effeot. what the eyes see,
the mind believes.
Around the
world on an
ocean liner
working on an ooean liner worked
brilliantly for me. This is because
I worked with crew and guests of
38 nationalities, which helped me
to understand habits, culture and
cuisines closely from all over the
world. Apart from working long
hours, I honed my sense of urgency,
attention to detail, time keeping and
punctuality, leadership qualities and
team building.
Luring
for more
The Indian public is becoming more
experimental and seeks quality tne
dining. They are learning fast, eating
different types of food and trying
different cuisines. The proof is that
there are innumerable items on
shelves in homes across the country
from all over, ranging from oils, herbs,
vegetables to high end gourmet retail
products, which include kitchenware.
Its global now!
Food trends to look out for in future
are Latin American cuisines such as
Mexican, Peruvian, Korean, modern
lndian, Lthiopian, modern vegetarian,
and a blend of African and Creole
food too.
Vicky Ratnani
Lntrepreneur and
ost of 1v show
Vicky goes Veg
Viick cky Ra Ratn tnan anii
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Worki ng on an
ocean l i ner worked
bri l l i antl y for me.
Thi s i s because
I worked wi th
crew and guests of
38 nati onal i ti es,
whi ch hel ped me
to understand
habi ts, cul ture and
cui si nes cl osel y
from al l over the
worl d
ki ngon a
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ood has been a life changing experience for
me. My show Chakh le India on NDTV
000U1lML3 allows me to oome aoross the
most amazing people all over the country
sharing their culture and food. Indian
cuisine is as diverse and dynamic as its
people. I have come to believe the cuisine
of a partioular region is a reteotion of the
socio-economic conditions of that time
and place, and of that region. Though our
ouisine remains trmly rooted in traditions
and customs, Indian cuisine is by nature a
result of a great amount of inter-mingling
of cultures over the years, thriving on
experimentation and the use of a vast
array of ingredients and cooking styles.
Perfect Food
Perfect food is a notion. All chefs strive
to crack the concept but each and every
concept has its limitations. Food and taste, after
all, are subjective. This business involves a fairly
high level of risk, given the stiff competition and
spiraling operating cost of F&B enterprises today.
Thus food has to lure, which could be many and
different reasons, including price points to portions,
to freshness of ingredients, ambience and the wow
factor or any other USP. In fact, offering a complete
dining experience should be the focus with supreme
quality and consistency of products.
Also, in this age, authenticity has become a
contentious issue. Authentic could imply any dish/
recipe prepared by a cook in his or her own fashion.
owever, it is important to remain true to oertain
basic characteristics while cooking. There is always
a great demand for the truly authentic, as it becomes
synonymous with the overall experience and memory
of the moment.
Designing menus
Menu designing is another area I have delved in.
while designing a menu, it is important to understand
and arrive at the basic philosophy of the menu/
restaurant. lt detnes a way and expresses the
direction and philosophy of a restaurant and its
staff. l think the trst thing to take into aooount while
designing it should be oustomer or market speoito to
the area or city. Find the spaces in the market that
have a good growth potential and create intelligent,
modern menus, having eftoient produotion systems
and focus on quality.

I feel
I would have to say that almost all places I have been
to over the last few years have in some way enriched
me as a cook and as a person. I hope to be able to
keep travelling, cooking and meeting amazing people
like I have so far.
Authenticity
has become a
contentious
issue
Aditya Bal
ost of the 1v show
Chakh le India
Addit itya ya BBal al
C
h
e
f
s
C
e
l
e
b
r
a
t
e
d
ARCHIVING RECIPES
To some extent, I agree with the veterans in the
food industry who say that the Indian cuisine has
failed to capitalise on its rich recipes due to non-
documentation. In our country, as in other nations,
a lot of the best recipes are those cooked in
homes. In most cases, recipes were and still are
passed down verbally from one generation to the
next. I feel countless recipes must have been lost
when people did not pass it on.
52
dine out cover story chef talk news updates events beverage
T
he restaurant business is
booming in west Uelhi. 1here
has been a much-needed
breakthrough to tll the void in
the variety of cuisines, dining
or lounging experiences in the region. The
west Uelhiite is now inoreasingly ohallenging
his taste buds to even more sophisticated
tavours. Adding to this bandwagon of new
restaurants that are not just changing
but constantly innovating and revamping
the palate of the west Uelhi people is 1he
BrewMaster Delhi.
A micro-brewery concept
based outlet, The BrewMaster
opened its doors in Ludhiana
in September 2011 with its
tagship restaurant. An initiative
of Ludhiana-based umble
ospitality 0roup, it has beoome
extremely popular in the region
with the USP of serving freshly
brewed in-house beers without
any chemicals to the discerning
olients. 1he trst venture of the
group in Ludhiana is spread
over 10,000 sq ft in a prime
retail mall in the oity - west
Lnd Mall. 1he mioro-brewery is
spread across 2,000 sq ft. The
outlet has a 96-oover tne dining
restaurant The Mix with a
Teppanyaki grill, a lounge and a
night club Chaos.
As it now sets its footprints in
Delhi, The BrewMaster Delhi is
looking at replicating the success of Ludhiana
in Delhi style and fanfare. The
restaurant is cashing in on the
spending power of west Uelhi.
Aooording to arpreet 3ingh
Chadha, Uireotor, umble
ospitality 0roup and Managing
Director, The BrewMaster,
west Uelhi is the new hub for
experimental dining. The other
areas of Delhi have become
extremely saturated. owever,
we identited west Uelhi as a
micro-market within the city.
Concept dining as an idea is just
gaining ground here. Also, there
are no good night-clubs and
discotheques in region other
than those in the tve-star hotel."
Thus, The BrewMaster Delhi is
concentrating on the extensive
F&B segment along with
banqueting and discotheque
facilities.
1he present Lxoise Polioy of Uelhi
does not permit micro-breweries. Thus, the
restaurant is in a different format, reveals
Pankaj 0iroti, Chief Lxeoutive Uireotor, 1he
BrewMaster. ere it is offering an innovative
multi-ouisine tne diner, serving gourmet
recipes from around the nation and the world.
To attract the young crowd and nightlife
lovers, the venue is also converted into a
lounge-oum-disootheque on weekends," he
says. Apart from The Mix, which is the multi-
ouisine tne diner, and 'Chaos Lounge-oum-
Night Club, the Group is offering its brand
'appenings' with 11,000 sq ft that will oater
to banqueting in the region.
Brewing a
happening
mix
With a tinge of banqueting, The BrewMaster in
Delhi is catering to an audience who are increasingly
challenging their taste buds. Megha Paul
re
s
A
C
D
w
e
a
e
Harpreet Singh Chadha
Director, Humble
Hospitality Group & MD
The BrewMaster
Pankaj Giroti
Chief Executive Director,
The BrewMaster
C
g
a
d
th
T
c
F
b
fa
Pankaj Giroti
Chief Executive Director
54
marketing cover story chef talk news updates events beverage
Branding
Food Service
At the Food Service Forum held in Mumbai, the importance of branding in the
Food Service industry was discussed by eminent speakers. Dency Mathew
T
he recently conducted Food
Service Forum on December
13, 2012 in Mumbai had
several stalls displaying
various food items. The forum
was a platform for new brands to showcase
their presence in the market and for existing
brands to capitalise on their presence. It
also provided the consumers a wide range
of brands to get acquainted with.
The forum also had some business sessions
that were attended by prominent hoteliers
and restaurateurs and included eminent
speakers and panelists. One of the business
sessions was on Branding the key to
success: Creating a unique identity for your
food service business.
Reading consumers
minds
Most panelists agreed that branding is
an important marketing tool for hotels,
restaurants, and food products. In most
cases, what stays back in a consumers
mind is the brand of a particular product;
hence renowned brands also drive stronger
tnanoial performanoe and help build
relationships and bond with the customers.
Talking about brands and their relationship
with oustomers, vikram Kamat, Lxeoutive
Director, Kamat Group said, Brands and
customers need each other and share a
symbiotio relationship. A brand fultls a need
of the consumer and the customer trusts
the brand because his/ her needs are being
fultlled. Any brand that does not live up to
its image for the customer will perish, so it is
important to know what you want to sell and
stay true to the oore of your brand."
Keeping success
brewing
Llaborating further on this inter-dependent
relationship between brands and customers,
Rahul Singh, Founder, Beer Caf remarked,
There are two types of customers; one
who walks into a brand because he/ she is
familiar with it and second, who accidently
walks into your restaurant or caf for the
trst time." 1he ohallenge is to keep the
person who knows your brand satisted so
that he becomes your loyal customer and
to convert the accidental customer into a
repeat client. That is how brands will get
oreated. word of mouth is a big promotional
tool in our business, he added.
For any brand to succeed, it is crucial to
have a target group while not losing out on
potential customers. Also, it is important to
give customers a reliable experience while
creating a steady and evolving relationship
and bond with the customers.
Vikram Kamat
Executive Director
Kamat Group
Vikram Kamat Rahul Singh
Founder
Beer Caf
R
T
w
fa
w
t
p
th
to
re
o Rahul Singh Ra
56
Dessert
Wine
concept cover story chef talk news updates events beverage
Indians are getting bolder by the day, when it comes to matching the sweet
sugary notes of a dessert along with the fruity taste of wine. The idea of pairing
wine and cake is new, breaking expectations and setting trends rather than
following them. The desire to pair wine and dessert is catching on. However, they
tread the tried and tested path, skirting around the traditional Indian flavours.
Ramya J.S. DRozario
&
A

p
a
i
r

m
a
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c
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e
d in culinary heaven
58
G
oing by rule, it is said that as
the colour of the dessert gets
darker, the wine gets darker
too. owever, Baker 3uhani
Mahajan Bhel of SUgar.dust
thinks it may be just for visual appeal. The
basic formula, when it comes to pairing,
is to maintain a perfect or near perfect
balance of taste, tones and aroma. One
must not overpower the other.
J ennifer Duthie, founder Bake Box, says,
Pairings are based on the same principle
when you cook or bake - balance - there
is a yin and yang in food - the amount of
sugar to sweeten the dish and the amount
of salt to offset the sweet. Similarly, you
need a complimenting dessert with your
wine to offset the tavours and oompliment
eaoh other."
White wine with
fruity twists
The sharp round tones of apple tart or pie
blend best with the crisp medium bodied
dry wine, such as the Chenin Blanc variety.
Bhel provided her own twist to the classic
apple tart, by making a warm, juicy apple
dip served with sugar cinnamon crisps. The
soft tones of spices, like cinnamon along
with the acidic fruity taste of apples and
pears, which compliments the sweet
acidic note of the wine.
A similar acidic fruit, such as the
lime, can also be paired with
the Chenin Blanc. Cupcakes
infused with the refreshing
citrus burst of lemon rind, and
topped with butter cream and
lime oil frosting was tnished
off with a generous dose of
coconut shavings. Being a fruity
wine, the Chenin Blanc stands
perfeot beside the zesty tavours
of lime and oooonut. Lven the
creaminess of the frosting with a hint
of lime adds the right supporting taste,
while coconut adds the punch. The fruity
Desserts that are lighter on the palate
work well with white wine. Their light and
creamy texture help enhance the flavour
and aroma of wine, rather than subdue it.
concept cover story chef talk news updates events beverage
and acidic taste forms a lasting impression
on the palate.
Ros with mild,
light and buttery tones
To pair with the vivacious
tavours of the 3hiraz Ros,
the mild tones of butter,
vanilla or even custard is
perfect. Almond cupcakes
infused with the gentle
goodness of rose, with
a frosting of rose water
worked well with the Shiraz
Ros, rounding its depth
with notes of full-bodied
red berries. The slight
bitterness of the almond
offsets the sweetness of
the cupcake with a lively
tnish.
One may think that pairing
rose tavoured oupoakes
with Ros Shiraz was a
smart and easy thing to do,
but baker Suhani Mahajan
Bhel thinks otherwise. She says, Ros
Shiraz does not really taste like the sweet
and bold tavour of the rose, it just has
the pretty pink oolour. owever, the lighter
tavours in the rose, pair well with it."
Bhel served mini pancakes with a dollop of
strawberry coulis and cream. The sweetness
and sour of the strawberry compounded
with the fullness of the wine, which forms
a heady mix. 1he tuffy panoake aots as
a balancing medium
between the light, semi-
sour strawberry coulis
and cream, and the frothy
Shiraz Ros.
Red wine with dense
chocolate and caramel
Caramel and chocolate
form the denser and
heavier sections of
dessert and the perfect
pairing of these are
with red wine, Shiraz.
Red wine tends to have
notes of dark berries and
other dark fruits, and
blends well with desserts
with similar tavours.
Squares of white and
dark chocolate infused
with smoked sesame oil
topped with a sprinkling of toasted sesame
seeds pair pleasingly with the peppery and
berry notes of the Shiraz. The rich nuttiness
of the chocolate rounds off well with the
deep indulgent taste of the wine.
1he brownie hand rolled truftes bring out
a unique experience along with the Shiraz,
as the smooth chocolate breaks through
the thick outer chocolate coating. The dry
notes of the Shiraz goes exceptionally well
with heavier desserts like chocolate, with its
spicy base matching the smooth silkiness of
the dessert.

Dessert wines
Dessert wines are sweeter, which tend to
overpower the dessert itself, says Bhel.
Ice wine is a type of dessert wine made by
letting the grapes freeze on the vine. Lven
if you do not serve a dessert, the dessert
wine is suffioient, she says. owever,
desserts like granitas and sorbet could
be paired with them, their sweetness
balanced out by the sugar syrup in
them. Duthie, on the other hand, prefers
desserts with dried fruit flavours with her
dessert wines.
To pair with the crisp medium bodied dry
wine, such as those of the Chenin Blanc
variety, the sharp round tones of apple
tart or pie blend best.
Pai ri ngs are
based on the same
pri nci pl e when you
cook/bake - bal ance
- there i s a yi n and
yang i n food - the
amount of sugar to
sweeten the di sh
and the amount
of sal t to offset
the sweet
i ri ngsare
Bakers
products
Bake Box, lndia's trst home delivery
bakery service, was founded by Jennifer
Uuthie. Lvery month, they feature a new
home baker and offer their subscribers
the bakers products. Baker Suhani
Mahajan Bhel of SUgar.dust was their
baker of the month for November
2012, and her desserts, with a twist,
were paired with wine.
60
For the Indian
sweet tooth
Baker Suhani Mahajan Bhel thinks that Indian sweets can
also be paired with wine. Sweets that are denser and have
an overwhelming taste, such as malpua and gulab jamun
can go well with red wine. Desserts that are lighter on the
palate would work well with white wine. Their light and creamy
texture would help enhanoe the tavour and aroma of the
wine, rather than subdue it. Thus, phirni or kheer would go
really well with white wine, or the Chenin Blanc. A rose infused
kheer or even the delicate gajar ka halwa would blend well
with the Rose Shiraz.
Not your average breakfast
wine pairings do not end at just desserts. 1he 0ourmet 1ar
has taken a step forward and explored a section of the kitchen
cabinet that still lies vaguely unexplored by many in India.
They offer a wide selection of exotic alcohol-infused jams
and healthy granola. Be it panoakes, bagels, waftes, orepes,
smoothies, pies or even marinades, the options are many.
The pairing of cheese and wine with jam, has made the
combination more vibrant and dynamic. The pairing
highlighted the versatility of jams, which should not
be seen as only a sweet treat to put on your breakfast
toast. Instead of a toast, slather jams with a slice of
cheese on crackers, and bite into its wholesome and
delicious goodness.
Red wine tends to have
notes of dark berries and
other dark fruits, and blend
well with desserts with
similar flavours.
Jam Cheese Wine
Fig Brie Chenin Blanc
Apple Smoked Ros
Orange Gouda Shiraz
PERFECT PAIRING
etcetera cover story chef talk news updates events beverage
H
A
T
S

O
F
F
!
Chefs
recognised
for their
excellence
At the 9
th
Annual Chef Awards 2012 hosted by the Indian Culinary
Forum(ICF), agamut of chefs fromsenior pros to emerging ones
gathered under one roof to celebrate the excellence of the fraternity.
T
he culinary fraternity once
again came together for
the 9
th
Annual Chef Awards
2012, hosted by Indian
Culinary lorum (lCl) in New Uelhi. 1he
chefs who showcased their culinary art
skills at the challenge were bestowed
with awards on December 19, 2012 at
otel Ashok, New Uelhi, on the oooasion
of International Chefs Day. The awards
ceremony was graced by the whos
who of the hospitality fraternity and
the chief guest, K. Chiranjeevi, State
1ourism Minister (lndependent Charge),
Government of India. The occasion also
marked the celebration of 25 years of ICF.
The festivities kicked-off on November
19, 2012 with the seasoned chefs
competing with each other in different
categories each day. A four-day long
challenge for Chef Awards 2012 was
W Lifetime Achievement Award being presented to
Chef Sudhir Sibal by K. Chiranjeevi, Minister of State
Tourism (Independent Charge), Government of India, on
the occasion of International Chefs Day at
The Ashok, New Delhi. Parvez Dewan, Secretary,
Ministry of Tourism, is also seen in the picture.
9
th
Annual Chef
Awards 2012
T Silver Hat Chef Award winner Chef Tarun Dacha T Golden Hat Chef Award winner Chef Arun Batra
62
judged by an esteemed jury comprising
Austrian Chef, Martin Kobald and ICF
committee members, Chef Manjit
Singh Gill, Chef Jitender Uppal, Chef
Davinder Kumar, Chef Vivek Saggar
and Chef Shaju Zacharia to name a few.
The competition brings Indian chefs
at par with their counterparts in the
western world and makes them eligible
to be a part of international culinary
competitions worldwide.
we take a great pride to inform the
chefs gathered here that in the near
future an exclusive Culinary Institute
is proposed to be set up. Courses in
specialised areas of culinary art would
be conducted by not only Indian experts
but also by world renowned faculty.
There will be a mother institute which
will serve as the main institute along
with its extension institutes in different
regions," K. Chiranjeevi, Minister for
Tourism said. Chef Davinder Kumar,
President, Indian Culinary Forum, said, I
feel delighted to have been a part of ICF
for so many years now. I feel immense
pleasure to present these awards to
the deserving chefs who have proved
their culinary skills and have made a
remarkable place in this industry. The
book of Culinary Lxoellenoe has been
launched to provide signature recipes
of Master Chefs of lndia."
Anil Bhandari, Chairman, Organising
Committee of Chef Awards said,
we are oelebrating lnternational
Chefs Day and Chef Awards since
2004 and this is the 9th year in
running. we believe ohefs are not
only the ambassadors of our country,
but they also form an integral part of
the hospitality industry. During these
celebrations, chefs presented the best
of their skills in different categories,
including cooking, garnishing and
serving in the platter."
LIST OF AWARDEES
z Kitchen Artist Award: Chef Mahesh Kumar 3rivastav, otel 3amrat
z Master Baker Award: Chef Anand 3ingh Rathore, 0ld world ospitality
z Master Chef International Confectionery Award: Chef Chandan Rati, Country
Inns & Suites
z Master Chef Indian Sweets Award: Chef Inder Singh, ITC Rajputana
z Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inns & Suites
z Master Chef International Cuisine Award: Chef Kishan Singh Rawat, Country
Inns and Suites
z Chef of the Year Award: Chef Vaibhav Bhargava, Olive Bar & Kitchen
z Food Critic Award: Dr. Pushpesh Pant
z Lady Chef of the Year Award: Chef lshika Konar, Pullman otel
z Master Chef South India Cuisine Award: Chef 3hakti Raj, otel Radisson Blu
z Master Chef Oriental Cuisine Award: Chef Basant Rana, otel Park
z Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group
z Golden Hat Chef Award: Chef Arun Batra, TajSats Air Catering
z Lifetime Achievement Award: Chef Sudhir Sibal
movements
PETER FRAWLEY
General Manager
Delegate
Accor Hotels,
Andhra Pradesh
L
Accor Group has appointed
Peter Frawley as the General
Manager Uelegate for Aooor otels,
Andhra Pradesh. Frawley joins the
Group with more than 30 years
of experience in the travel and
hospitality industry.
As General Manager Delegate, he
will be responsible for the overall
vision and future direction of all
the properties of Accor in Andhra
Pradesh, inoluding Novotel yderabad
Convention Centre and lCC, Novotel
yderabad Airport, Meroure - Abids
and Novotel Vishakapatnam, Varun
Beaoh. is role and responsibilities
will be to ensure eftoient and
effective operations in all areas
of hotel management specially
department goals, budget and
tnanoial planning for the hotels.
SHERMAN ALMEIDA
Director of Food and Beverage
Courtyard by Marriott, Mumbai
International Airport
L
Sherman Almeida has been
recently elevated as the
Director of Food and Beverage
(l&B) at Courtyard by Marriott,
Mumbai International Airport.
e joined Courtyard Marriott
Mumbai as the F&B Manager
when the hotel opened its doors
in April 2011. Almeida will look
after the kitchen operations of
the hotel, the functioning of all its
outlets and will also administer
the banquet facilities, events and
conferences.
with over eight years of
experience in the hospitality
industry, he joined the Marriott
family in 2003. Almeida holds
a Bachelors degree from the
reputed St. Xaviers College in
Mumbai and also holds a degree
in otel Management and
Catering 1eohnology from lM,
Aurangabad.
L
with over 15 years of experienoe
in the hospitality sector spanning
across the UK, Ireland and India in
reputed hotels, Alex Koshy has been
appointed as General Manager of
1he Khyber imalayan Resort & 3pa,
0ulmarg. e brings with him knowledge
and skills in diverse areas of otel
Operations, Finance Management,
Revenue Management, uman
Resources and Sales & Marketing.
Koshy graduated from the Institute
of otel Management & Catering
Technology, Chennai and later earned
a Post Graduate Diploma in Business
Studies from the Dublin Business School,
Ireland. Prior to joining The Khyber, he
opened the luxurious all villa resort,
Carnoustie Beach Resort & Ayurveda Spa
in Mararikulam, Kerala, India.
ALEX KOSHY
General Manager
The Khyber
Himalayan Resort &
Spa, Gulmarg
withinthehospitality trade
NEW
FACES
movements cover story chef talk news updates events beverage
64
KASTURI DEO
Executive Housekeeper
Hilton Mumbai International
Airport
L
Kasturi Deo has been
appointed as Lxeoutive
ousekeeper at ilton Mumbai
International Airport. She brings
more than 15 years of experience to
her new role. In her former position
at Bombay Dyeing & Manufacturing,
she was heading housekeeping
operations with diverse interests in
textile, airlines, FMCG and realty.
Prior to this, Deo has held positions
with Leela Kempinski in Mumbai,
1aj Residenoy in vadodara, otel
Ramada in Mumbai, Ramada
Caravela Beach Resort in Goa,
Ambassador 0roup of otels in
Mumbai, Le Meridien in Ahmedabad,
Lotus Suites in Mumbai and The
Oberoi in Mumbai.
RACHID CHOUKKI
Chef de Cuisine
DoubleTree by Hilton Gurgaon
New Delhi NCR
SIDDHARTH VARMA
Director of Rooms
The Claridges Surajkund

L
Rachid Choukki has joined
Uouble1ree by ilton 0urgaon -
New Delhi NCR as Chef de Cuisine of
Casablanoa, the oity's trst Moroooan
specialty restaurant. Chef Choukki will
be responsible for food production at the
restaurant.
e was earlier assooiated with the Atlantio
Palace Agadir, Morocco, where he held
the position of Sous Chef. A Moroccan
national, Chef Choukki brings with him
12 years of combined experience after
receiving an Associate of Art degree
(AA) in Culinary 1eohnioian & Chefs from
Pratique et Theorie, Marrakech, Morocco.
e has a vast experienoe in Moroooan,
Italian, Asian and continental cuisines
with specialised trainings in presentation
and teaching skills.
L
Siddhant Varma has been appointed as the
Director of Rooms at The Claridges Surajkund,
Uelhi NCR. with more than 14 years of experienoe
spanning between lront 0ftoe and lood & Beverage
services, Varma has been associated with global brands
like 1he 0beroi otels & Resorts, 1he yatt otels and
1he Radisson otels & Resorts. e was a oore member
of the pre-opening team at The Claridges, Surajkund,
as the lront 0ftoe Manager and was later promoted as
Director of Rooms at The Claridges, New Delhi.
varma oompleted his otel Baohelor's degree from lM
Jaipur, followed by MBA from IMT, Ghaziabad.
L
The Claridges, Surajkund, Delhi, NCR
appointed Shikha B. Singh as the Manager
PR & Communications. She will be responsible
for all Marketing Communications initiatives.
Singh has an experience of over seven years in
the hospitality Industry and has been associated
with leading hotels like the lnterContinental otel
0roup, 3hangri-La, Choioe otels lndia and her
last assignment was with Radisson otels &
Resorts as Manager PR & Marketing. She brings
in strong marketing skills and will also focus on
developing marketing strategies.
SHIKHA B. SINGH
Manager PR &
Communications
The Claridges Surajkund

ASIF KHAN
Fitness Instructor
Goa Marriott Resort & Spa
L
Asif Khan has been appointed
as the Instructor of the Fitness
Transformation Programme at Goa
Marriott Resort & 3pa. is new role
includes complete responsibility
for the ttness transformation
programme, which is an intensive
wellness regime designed to
enhanoe the existing ttness levels
with proper exercise regime, optimal
rest and relaxing spa treatments.
Khan is a qualited ttness
professional, empowered with the
experienoe of working in the ttness
industry as well as the hospitality
sector for over 14 years.
American Touristers
Poplite collection
Leadingluggagebrand, American Tourister, hasbrought back the
nautical vibewithitslatest collection, Poplite. Inspired by the
timelessand classic nautical stripes, thiscollection bringsback the
yatchclub trend alongwithitsculture.
Thissimplestriped bagfeaturesfixed combi-locks, easy-
grasp webbinghandleson thesides, packingstrapsand shoe
pocketsto makeyour trip stressfree. Thislight-weight marvel
comeswithapushbutton trolley created for thesmart traveller
who wishesto navigateeffortlessly throughtheworld. Popliteis
availablein black, navy and pink colours.
products & services cover story chef talk news updates events beverage
Rationals all purpose
catering kit
Rational is offering anew catering
kit for all SelfCookingCenter and
CombiMaster units of the types
61/ 101 and 62/ 102 manufactured
since 2004. It comprises asturdy
supporting frame and stainless
steel feet that can be mounted
underneath the unit. Carrying
handles on the sides are to ensure
that these can be easily transported
to places that are difficult to access,
such as upper floors.
Rational provides its customers
asolution concept which aids in
running the catering business more
efficiently. The combination of an additional stand with
extra-large wheels, the units can now be moved easily even
on uneven surfaces such as roads. The frame is reinforced at
the side and the rack rails in the stand have been designed in
away that the GN accessories cannot slide out and special
fittings secure the unit during transportation.
Sleepwell launches
Impressions
Sleepwells premium
range of mattresses
and pillows
Impressions features
aunique combination of
Temperature-Sensitive
Visco Elastic material
developed by NASA
for its astronauts and
Latex Plus, Sleepwells
premiumFlexi PUF. It is
treated with Health Fresh
Technology that prevents
breeding of dust mites,
bacteriaand fungi that ensures hygiene and prevents allergies.
While the top layer of Visco Elastic material provides correct sleeping
posture, the Latex Plus core reduces pain in the body. These pillows also
beat stress and fatigue, enhancing deep sleep and reducing stress in the
head and neck, by maximising comfort. Their primary cover is made of
premiumknitted fabric that provides aluxurious feel and also
enhances comfort.
In todays world stayingup-to-the-minute is what everyone
believes in. Keepingthis in view, Action TESA has launched
avery unique and contemporary range of floors called the
Woodz, HDF laminated flooringrange, which defines
elegance and is aesthetically different in terms of the look
and feel of the floor.
The Woodz range by Action TESA is auniquely designed
flooringsolution which will not only add to the dcor
highlightingthe V Groove design concept, but is also ideal
for ahealthy and hygienic living. The groove at the locking
profiles are just not sharp edges but amoulded round form
with the laminate top not breakingon the groove, resulting
in asmooth continuous surface. This range of laminate
flooringcan be easily cleaned by atraditional wet mop and is
available in two different sizes in terms of thickness.
Action Tesa launches Woodz range of floors
66
Hilton Worldwide
completes volunteer events
During the week of November 11-18, 2012, Hilton Worldwide
celebrated its first annual Global Week of Service and furthered the
companys Vision to fill the earth with the light and warmth
of hospitality.
In just eight days, team members at more than 600 properties and
offices harnessed their passion for hospitality to complete more than
800 volunteer projects in 401 cities across the companys global
footprint. The projects, which addressed hundreds of societal needs
around the world, focussed on engaging team members and delivering
on Hilton Worldwides commitment to travel with purpose by creating
opportunities, strengthening communities, celebrating cultures and
living sustainably.
Throughout the week, Hilton Worldwides network of partners,
including Arbor Day Foundation, Feeding America, Global
FoodBanking Network, Global Soap Project, Hilton in the
Community Foundation, International Youth Foundation, Points of
Light and Room to Read, as well as more than 660 local community
organisations were bustling with team members as they shared their
passion through service.
events cover story chef talk news updates explore beverage
S Christopher J. Nassetta, President and CEO, Hilton Worldwide, and more than 100 team members
from the global headquarters of Hilton Worldwide in McLean, VA, kicked-off the Global Week of
Service by serving families at the ACCA Child Development Center in Fairfax, VA.
S Hilton Chennai celebrated a Joy of Giving Week with Prema Vasam
JWMarriott Mumbai, Renaissance Mumbai Convention Centre Hotel
and Courtyard by Marriott, Mumbai willingly extended their support
to the MBA Foundation on World Disability Day in December 2012.
Associates from all the three hotels provided 500 lunch packets for the
people present on the occasion of an awareness programme organised
by MBA Foundation in association with Self Esteem Foundation for
the disabled.
For the cause of World Disability Day, MBA Foundation with Self
Esteem Foundation for Disabled organised the first Kite festival of
Powai, with the theme - Togetherness is Happiness on December 3,
2012, which was inaugurated by Niranjan Hiranandani. The main
objective of this programme was to increase the awareness about rehab
requirements of people with disabilities. The event saw many children
from regular schools and special schools in and around Powai coming
together to mark the day and celebrate togetherness.
Marriott hotels pledge their support on
World Disability Day
68
Addressing
safety for women
With an urgent need for the security of women in the
existing social scenario, The Imperial New Delhi along
with the Delhi Police initiated an exclusive workshop to
train its women associates for the period of two hours
every day to ensure their safety. The hotel has been
working towards this for the past couple of months and
now the workshop has commenced in the hotel premises,
with assistance of the Delhi Police.
Vijay Wanchoo- Senior Executive Vice President & General
Manager of The Imperial New Delhi said, The aim of
this workshop is to empower women associates at The
Imperial with a self-defense mechanism, so that they can
safeguard themselves instantly even when they are without
any external help and if they find themselves in dangerous
situation or being stalked down a dark alley. He further
says, Our efforts are aligned in a manner to help our
women learn easy methods to combat any physical assault
while they travel or even generally.
Women officials from the Delhi Police are imparting
training in this workshop for all the women associates at
The Imperial. Once the workshop is over, each participant
would be awarded with a certificate from the Delhi Police.
events cover story chef talk news updates explore beverage
GROHE JAL Academy
wins innovation competition
GROHE Jal Academy - the CSR project in India initiated by Grohe
AG, Europes largest and one of the worlds leading single-brand
manufacturer and supplier of sanitary fittings was honoured with
the innovation competition for professional education projects in
developing countries prize launched by Germanys Federal Ministry for
Economic Cooperation and Development.
The concept of Helping people to help themselves has been put into action by the GROHE JAL Academy in this project, which was undertaken
as a CSR initiative of Grohe AG in India wherein complete support was extended to the Don Bosco Centre for Learning in Kurla, Mumbai, for the
purpose of educating underprivileged youth and training them as qualified sanitary fittings installers.
Celebrations at The Westin Mumbai Garden City
The Westin Mumbai Garden City celebrated the hotels third anniversary on January 5, 2013 with a lot of funfilled activities for its employees. The
Westin ballroom was filled with associates who were awaiting the launch of RAW- Recharge at Work Next Gen HR. The occasion was graced by
Dilip Puri, Managing Director India and Regional Vice President South Asia of Starwood Hotels & Resorts.
RAWis an initiative at The Westin Mumbai Garden City in 2013. The aim of RAWis to make associates feel at home, feel motivated and give them
a chance to rejuvenate and re-energise whilst at work.
S (L-R) Anuraag Bhatnagar, Area General Manager Westin
Hotels Mumbai & Pune with Dilip Puri, MD India and Regional Vice
President South Asia of Starwood Hotels & Resorts
S Queens House accepts an award from TV actress
Aditi Sajwan
S The Service Legend Brigade at The Westin
Mumbai Garden City
70
RNI No. DELENG/2000/1230
Posting Date 15-21/08-2011
Postal Reg. No. DL-(C)-01/1294/2012-2014 at MBC-1
Date of Publication 12-01-2013

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