fhrai magazine

9th annualchefs awardsCelebrating the excellence

january 2013 a MOnTHLy On HOSPITaLITy TraDE

magazineBy DDP Publications

Foodwith popular Chefs

Celebrating

FHRAI BudgetExpectations

Vol 13 Issue 01 Pages 72 `50

January 2013

Cover Story31

Concept: Dessert & Wine pairing 58

22 News You Can Use

31COVER STORY

Celebrated ChefsA 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

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THIS MONTH

President’s Message FHRAI Desk

News Updates Movements

Products & Services Events

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FEATURES

Dine Out:Brewing a happening mix

The BrewMaster in catering customers with a unique 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

forum also organised a seminar on identifying ways existing brands can

capitalise in the market

Concept:Dessert & wine

Indians are catching in on the new trend of matching a dessert along with

the fruity taste of wine

Etcetera:Hats off!

The 9th Annual Chef Awards 2012 was hosted by the Indian Culinary Forum

(ICF) where a gamut of chefs came together to celebrate excellence in the

culinary profession

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Picture on the cover: Insalata Siciliana Jaypee Greens Golf & Spa Resort Greater Noida

January 2013 I www.fhrai.com I6

Products & Services66

FHRAIB-82, 8th Floor, Himalaya HouseKasturba Gandhi Marg, New Delhi 110001Tel: 91-11-40780780, Fax: +91-11-40780777Email: [email protected]

FHRAI Magazine is published, edited and printed monthly by DDP Publication Pvt. Ltd. On behalf of Federation of Hotel and Restaurant Associations of India and published from DDP Publications Pvt. Ltd. 72 Todarmal Road New Delhi 110001 Email: [email protected] Tel : 91-11-23731971 Fax: 91-11-23351503

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This issue of FHRAI Magazine contains 68+4 pages cover

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 see speci c 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 any form without the permission of the publication in writing. The same rule applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the extracts used for the purpose of fair review, provided two copies of the same publication are sent to us for our records. Publications reproducing material either in part or in whole, without permission could face legal action. The publisher assumes no responsibility for returning any material solicited or unsolicited nor is he responsible for material lost or damaged.This publication is not meant to be an endorsement of any speci c 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 - [email protected]

EDITOR Deepa Sethi - [email protected]

ASSISTANT EDITOR Sanjeev Bhar - [email protected]

DESK EDITORS Neelam Singh - [email protected] Abbas - [email protected]

CREATIVE DESIGN Ruchi Sinha

ADVERTISING Gunjan Sabikhi - [email protected]

DelhiPrateek Sahay - [email protected](+919650911388)Shradha Kapoor - [email protected](+919650196525) Udit Pandey - [email protected] Shukla - [email protected] Ashar - [email protected](+919619499167)

FHRAI - MARKETING S.P. Joshi

PRODUCTION MANAGER Anil Kharbanda

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Sanjeev Kapoor Cooking with plenty of love and positive energy

Manish MehrotraChef-driven restaurants gaining popularity

George Calombaris Indian food is part of Australia

Joy Bhattacharya Investment and education desired in food business

Ritu Dalmia Fresh food a necessity rather than luxury

Ajay Chopra Food is becoming simpler, fresher and lighter

Kunal Kapoor Slow cooking is back in vogue

Sabyasachi Gorai Indian chefs find their own language

Rakesh SethiNew 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 a very 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-term fiscal considerations must not constrain the Honourable Finance Minister, P. Chidambaram from taking bold and forward-looking policy measures that are necessary to safeguard the long-term growth trajectory of India’s tourism sector. This is even more so, when the Government’s own ambitious 12th Plan (2012-17), has identified tourism as a priority sector and a vital 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 tourism “must focus on achieving a substantially higher growth rate than the aggregate growth rate envisaged for the economy, so as to provide a cushion 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 from the 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 a special 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 from inclusion 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 a population 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 industry’s 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 industry’s 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 a cascading 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 India at a distinct competitive disadvantage vis-à-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 a smaller country like Turkey, India is able to attract only a paltry six million FTAs. When a landmark presentation highlighting the economic imperative of tourism was made to him by our then Union Tourism Minister, the PM had astutely observed that even with these disappointingly modest tourist inflows, tourism already employs 9.2 per cent of the country’s total workforce. The augmentation of capacity from the 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 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. We will offer our proactive assistance

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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,

president’s message cover story chef talk news updates events beverage

continued on page 10...


fhrai deskcover 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 maximum employment 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. Chidambaram and the Government of India our concerns and expectations. A reasonable and bold approach by the Government in meeting our demands

will contribute a lot 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 a whole 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 enthusiasm drops 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 platform for discussing the policies of the Government that lift and help social areas. We favourably popularised the Government’s strong policies, treating it as our social responsibility.

With best wishes and Happy New Year 2013.

Vijai PandeHonorary SecretaryFHRAI

Tourism GrowthDear fellow members,

The present multiple tax

structure for the hotel industry is a heavy burden on the Ex-chequer. Domestic tourist enthusiasm drops on seeing the tax structure; while

foreign tourists see India as a heavily

taxed country.

Relies on friendly government policies

I really feel that the Government and all other stakeholders must get involved to prepare a long-term strategy 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. Chidambaram will treat us with a fair hand in the forthcoming budget.

1. The proposal to grant hotels an infrastructure status has been coming for nearly a decade. The benefit of infrastructure status should be given to city hotels, hospitality and the entire tourism sector. 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 availing financial assistance.This would enable hotels to reduce their interest rates.

2. Travel and tourism is a high tax industry, which makes India expensive as a tourist 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 a need to implement GST on priority basis. If GST is not brought in it will remain the biggest challenge for the industry. The quantum of GST should not be more than eight per cent keeping in view the taxation of neighbouring countries, to

make India a competitive tourism destination.

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 lodging facilities in and around the prime heritage spots in India is a major 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 India and to get to its roots, so, there is a strong need to promote Rural Tourism in 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-term tax 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 a reformist and growth-oriented policy agenda, and I sincerely hope that the Hon’ble 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.

FHRAI’s 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 WishesVivek [email protected]

...continued from page 8

fhrai desk cover story chef talk news updates events beverage


The brutal assault on Nirbhaya has shocked the nation. Her demise brought a pall of gloom on the whole country.

The media named her ‘India’s 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 21st 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 anybody’s 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 ShervaniHonorary Treasurer, FHRAI

OPINION

Nirbhaya –India’s 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?


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 else’s 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 Year’s 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 police, because of the

pressure, finds an easy way out by

withdrawing licenses

and closing establishments in the name of law

and order.

he pollice



WE WISH…My views on tax and other major policy

issues, which I believe should be addressed by Hon’ble Finance Minister, P. Chidambaram are:

1. Service Tax: The multiple tax strategy that is also contended with a legal challenge should be removed

from the 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 tourism tax 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 from two-star properties and above, without any such population limiter.

4. Deemed Exporter: Hospitality Industry should be given a deemed 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 a regard to reversal of Cenvat Credit as prescribed under Rule 6(3A) with regard to the previous year turnover.

6. Restoration of exemption from payment of service tax on ‘International Travel Agents’

7. Hotels were eligible for a depreciation 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 a renovation/

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 a net 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 114B’s 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 India for providing a clarification in the Union Budget 2012-13 that a hotel 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 a substantial overhaul of existing buildings entails significant expenses and has a positive impact on preserving and showcasing our country’s 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


WTTCII holds interactive session on tourismTheme - ‘Leading Tourism Through Turbulent Times’

THINK TANK

Experts believe that the change in orientation of the tourism industry as a pro-poor sector and its ability to generate employment will put its genuine demands from the Government on a stronger pedestal. This was showcased at the interactive session called by the World Travel & Tourism Council, India Initiative (WTTCII) titled ‘Leading Tourism 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, Planning Commission, 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 tourism a profitable and priority sector.

In the session, Arun Maira, Member, Planning Commission talked strongly for the travel industry. He opined that this sector has a strong case 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 a sector 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 from the Government. Here, a change in orientation of the tourism industry as pro-poor sector and its ability to generate employment will put its case on a stronger pedestal. Further, Parvez Dewan, Secretary, Ministry of Tourism said that the Ministry is willing to work with the industry to work in the direction, where only a few permissions are required for instance, say to open a hotel. 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 long has been selling below cost. He opined that under recoveries had been huge and had contributed to the present position. One needs to understand that Incredible India tourism cannot stand without a healthy 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 a critical area of concern for the travel and hospitality trade. Touching on that aspect, Ian Angell, Professor Emeritus, London School of Economics felt 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, CAPAKapil Kaul

Parvez Dewan Secretary, Ministry of TourismParvez Dewan Arun Maira

Member, Planning CommissionArun 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.



‘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 who’s who took timeout to look into the best perspectives and the needful directions which will help the industry to sail through present testing times.



news updates cover story chef talk equipment events beverage

“Incredible India has lined up a multi-pronged approach to aggressively promote tourism in India”, K. Chiranjeevi, Minister of State for Tourism (Independent Charge) said while addressing a global audience which had gathered to witness the grand finale of the World Travel Awards in India.

“Our Ministry has prepared a multi-pronged strategy to increase India’s share in World Tourist Arrivals. It includes development of world class infrastructure, manpower and undertaking aggressive promotional and marketing activities. The recently launched Phase-II of ‘Incredible India’ campaign indicates a paradigm shift with the focus now being on consumers. The emphasis is on the

fact that tourists from the world over can find their destination or product of desire in India,” said Chiranjeevi.India offers a wide range of travel attractions, which exhibit our

traditional culture, ethos and the modern outlook. Tourism also draws strength in India from its diverse wildlife, breathtaking mountain ranges, and vibrant festivals that create an ambience with no parallel in the world. In fact, India bagged three prestigious awards from World Travel Awards (WTA), namely World’s Leading Destination - India, World’s Leading Tourist Board - Incredible India and World’s Leading Tourist Attraction - Taj Mahal.

“Tourism is now recognised as the driver of economic growth and development. It is also reckoned as the best tool to promote sustainable development and address the inclusive growth concerns. Tourism also has the potential to stimulate other economic factors through its linkages with a host of sectors like agriculture, manufacturing, transport, hospitality and many others. Another unique aspect of the tourism sector is that it provides employment even to the unskilled and semi-skilled manpower,” he summed.

Incredible IndiaWith 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 the President, Pranab Mukherjee, for its outstanding achievements in Energy Conservation. The National Energy Conservation Awards, organised annually by the Bureau of Energy Efficiency (BEE), which is a statutory body under the Ministry of Power, Government of India, nationally recognise the businesses that have made systematic and serious attempts for efficient utilisation and conservation of energy during the year. The Leela Palace Bangalore is the only hotel in India to win this prestigious honour for consistent energy saving.

MOT to launch ‘Land of Pi’ CampaignFilms are now recognised as an important medium for promoting tourism. Therefore, keeping this in mind, K. Chiranjeevi, Minister of State for Tourism (Independent Charge) on January 11, 2013 announced that a campaign on ‘Land of Pi’ will be launched soon to market Indian tourism overseas.

According to the minister, this campaign will aim at promoting Puducherry and Munnar regions as tourist destinations as different media genres. ‘Land of Pi’ posters, produced by the Ministry, will be showcased by the overseas India tourism offices in addition to being put on websites of ‘Incredible India’ and that of Puducherry and Kerala tourism departments. The campaign will be promoted between Chennai & Puducherry and Kochi & Munnar through luxury coaches in addition to creating special package tours.

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 Group’s own properties but also address the growth through alliances in the form of 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 minimum guarantee 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, a full-service hotel for volume business with philosophy of premier service and products to all and, Seed, an aspirational brand that will consist of a limited number of rooms with a property 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)



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 tourism sector in India. Here, Arjun Sharma, Co-chairman, CII National Committee on Tourism set the stage by highlighting the 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 from Latin American markets as well,” Sharma said. “To explore these opportunities, we also need to stress on the need for strengthening infrastructure, enhancing connectivity and mapping of tourist destinations,” he added.

Parvez Dewan, Secretary, Ministry of Tourism shared his observation that faith tourism is ‘recession-proof’. “Religious tourism holds the

key to augment the flow of foreign tourists in the country and to facilitate domestic travelling. We need to have a proactive approach for developing these centres, besides being sensitive to the needs of people who are visiting these centres. For instance, the hotels set up in and around Jain religious centres should address the sentimental values and food habits of the visiting populace,” Dewan added.

The Secretary also talked about the Ministry’s plan to develop more religious tourist circuits in the country. In this regard, he observed a Jewish pilgrimage centre would be opened up in one of the hub-cities like Kochi, where at one point of time a number of Jews had lived and later migrated to other countries.

Further, dwelling on the importance of Sufi tourism in the country, Dewan opined that there are 22 Sufi centres in the country that can be inter-connected. He also talked about the strengthening of connectivity of Chennai with pilgrimage centres in the North, primarily to cater to the needs of Buddhists pilgrims from Sri Lanka. Similar plans are afoot for promoting pilgrimage tourism from ASEAN countries to Buddhist centres, he added.

Muzaffar Ali, filmmaker, artist and social worker asserted on the need for making people aware of the inner meaning and philosophy of Sufism, since it could be an effective platform for promoting religious tourism. The travel trade can participate in permeating religious awareness across the country.

Also on the panel, Rakesh Tandon, Managing Director, Indian Railway Catering and Tourism Corporation (IRCTC) goaded the tourism sector 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 gurudwara in 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 AVENUES

Rakesh Tandon Managing Director, IRCTC

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PRakesh Tandon

(L-R) Amita Sarkar, Senior Director, CII; Arjun Sharma, Co–Chairman, 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.



Action TESA is aggressively targeting the hospitality market to enlarge its laminate flooring market. It launched a very 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 a vertical extension with laminate flooring by launching ‘Woodz’ - HDF panel laminate flooring range.” According to him, in India, all segments of flooring collectively have a market 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 a huge 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 from China are not

reliable. “We offer the trade the possibility to carry out tests on laminate flooring for making comparisons. We even offer a 10-year warranty by customising our product to suit the hotel’s décor 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 from the hospitality segment in the last calendar year,” he remarked.

FLOOR SOLUTIONS

Ajay AgarwalMD, Action GroupAjay Agarwal

Action TESA targets hospitality with ‘Woodz’ laminate flooring



With an aim to make Mumbai more than just a transit hub for international tourists, Maharashtra Tourism Development Corporation (MTDC) has set up a committee, headed by the Mumbai Municipal Commissioner, to prepare a special tourism plan for the city.

The corporation has appointed two agencies to study and design a comprehensive tourism plan with a financial 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 tourism plan with preference given to developing infrastructure, basic information kiosks at tourist locations and maintaining heritage 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 from February 2013. The Forest Department has also agreed to hand over three guest houses in the national park to MTDC for renovation and upgradation.

Divulging further details on the new project, Kishori Gadre, General Manager, MTDC said, “Mumbai is the financial capital of India with global recognition. There is no need for us to spread awareness about the destination’s 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 tourism industry stake-holders like tour operators, BEST, museum operators and the police department to finalise the route-map of these buses.

To promote and sell Maharashtra in the international market, MTDC is organising a Familiarisation tour for select travel agents from countries like Europe, Australia, Japan, China and Singapore in March this year. It is also undertaking branding activity through various television commercials and outdoor campaigns for the State.

MTDC prepares tourism planINFRA PLANS

Sarovar Hotels has announced the signing of a 55-room Sarovar Portico in Srinagar. This will be Group’s 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 today’s 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 RAILTo make the State-run luxury train ‘Deccan Odyssey’ popular and operate on a lucrative

manage, market and operate the train in domestic

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.



Junckers Industrier gets projects in Mumbai and Bengaluru One of Europe’s largest manufacturers of solid hardwood floors and Denmark’s largest timber industry, Junckers Industrier A/S has bagged the project of JW Marriott Hotels in Mumbai and Bengaluru. Junckers will provide its premium range of Oak Species hard wood flooring for the complete project. The order is for approximately 2,00,000 sq ft comprising guest 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 flooring is sure to pave the way big time 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 flooring will 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 from Denmark 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 flooring market.

The Unique Clip Technology by Junkers and the aptitude of providing almost all the wood species available makes Junckers different from other wooden flooring manufacturers. “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 MansukhaniCountry Manager, Indian Subcontinent, Junckers Industrier

ftuthdodrcaiboSuresh Kumar Mansukhani

C M I d

cover storyexplore 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. D’Rozario and Sanjeev Bhar delve

into seasoned chefs’ palates to stir out the success behind their white aprons.

CelebratedPic: Claridges Hotel, New Delhi

cover story explore chef talk news updates events beverage

M 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

as I can go on and on.

The open platterIf I have to use one word to describe today’s food trend, it would be ‘Globalisation’ where much hasn’t 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 & trendyThink about India 40-50 years ago, no pesticides, no fertilisers, no genetically

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 don’t understand what this noise is about

pointing us back to the basics as we

at an exorbitant price is nothing but a fashion statement by a designer. In

all seriousness, let’s all get back to our basics and

Sanjeev KapoorChairmanIndian Cookery Private

Sanjjnjeeeev KKaKapopooror

Cooking with plenty of love and positive energy

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ARCHIVING RECIPESI 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.


Chefs

Celebratedguest column technology products & services travel explore fhrai desk analysis

oils and jaggery. Mind you, having pure ghee which is made at your home of cow’s milk is always healthy for your heart.

Perfecting the artI usually ask people if they live to eat or eat to live. The moment I get the answer, I arrive easily on their

is apt for me. It is important today to understand each body’s 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

and planned kitchen is also an extension of food or perfecting food. Also, the source of energy we cook

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

and ready-to-eat food

listed this year

comeback in high-end restaurants


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Experimentation and the use of new ingredients has just started in India.

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 attractionIn 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

cuisine is getting popular in regions apart

some regional cuisines of

something that is really tasty and has value-for-money, along with the experience when you are having it.

your stomach, if the food can create some nostalgia or

of perfect food for me. The presentation of any dish adds lure factor to it.

A fashion statementOrganic 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.

market is an organised sector and in due time will get more popular.

Furthering perfectionNew technology has really played a great role to

meat and vegetables in different styles to retain their

tastier with the help of this equipment.

Manish Mehrotra

Pan Asian Cuisine

MaMa inini hshsh MMM hehehrorotrtraa

Chef-driven restaurants gaining popularity

ARCHIVING RECIPESIn 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

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Indian food is part of Australia

Being 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

jalebis for three consecutive days, and I think it is the best.

Jalebi goes Down UnderModern Indian cuisine is something that I look forward

you cannot explain. You tend to take it for granted,

got the recipe for the jalebi, which I will change to

food I taste, I get so much of inspiration.

stays in the mouth is so complex, so restrained…so clever. Flavours of many many centuries... so much of history with every morsel!

In the heart of Chandni ChowkIf any episode of MasterChef Australia was to be held in India, we would throw them straight into the busy

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 FestIt is an absolute honour to be a part of the Oz Fest

watches it in over 30 countries.

George Calombaris Chef and entrepreneurCo-host of MasterChef Australia

Geororgege CCC lalalomombbaba iririss

CHEF’S CHOICE

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.

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.

French is something that I always fall back on since that’s how I have been trained.

ingredients.

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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Spending 20 years as a chef made me realise that the food scenario in India has

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

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

eye and is cooked with passion. Then it becomes a perfect food for me.

Role of equipmentModern 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 trendsToday, 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

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.

in India.

Investment and education desired in food business

Joy Bhattacharya

Trident, Nariman Point Mumbai

Joy BhBhatattatachcharar aya



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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 farmer’s market, organic or otherwise, is an

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 receptionAs I travel to different destinations, I have noticed that people are extremely

I do not agree with the fact that Indian cuisine has failed to capitalise on its rich recipes due to non-documentation.

Local veggiesI 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

Riittu DDD lalal imimia

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

thatt ffres


My 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

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

Garden City

Ajjay CCChhohopra

ARCHIVING RECIPESI 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.


Chefs


Further, organic food is largely a glamourised version and a mere

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

though, people look at organic food very seriously.

Love and attentionThere 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 clichéd, 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

cuisine in a big way. Some examples are sous-vide machine, atomisers, dehydrators, pacojets and many more. The bakery and pastry industry has

and equipment have given a very distinctive edge to many products.

Indian food has a remarkable

place globally. People are exploring

Indian food, which could be also due to the mystic charm

associated with it

dian ffood


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My experience as a chef has been a unique journey. I have been a chef for nearly 12 years, and this always pumps the chef’s ego in you since we understand food

all the time. I was full of that. So, two years ago, when

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

have been one of the chefs who got to taste the best of Indian food from across the country.

Going globalIndia follows a food trend that takes place globally and it takes a year or

are always late because we are not the inventors, but followers. There is

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

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

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.

all about going classic, going very earthy, working on

versus fast food. Fast food was a trend earlier, but gradually, slow food is coming back into vogue. It is

here now. And it’s 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

Leela Kempinski Gurgaon

Kunall KaKapoor


Chefs


Strict guidelines The organic food market is a huge, however, the only drawback is how to deal with the quantities. Once you

that it can be produced in large quantities (mass

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, I’m 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

story connected with a lot of culture, a lot of depth,

interesting the way food can be presented. Though, the only apprehension was how to present it to the viewers.

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 world’s 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

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.

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


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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

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

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.

Let’s 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, India’s need has always been far from creating a food culture, as the country

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

every dish we prepare, every plate we serve. It is not an easy profession.

An artist’s expressionIs food craft an art or not? This question has irked me many times. I think, my inspiration for food has

that commercial art and food have to both pass

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 horizonChefs have emerged in a big way in the last decade.

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 Kitchensai, Lap, The Moving Kitchen by Olive

Sabbyasasacachihi GGGororaiai


Chefs


Place under the sunIn comparison to developed markets, India is doing its own bit to reach somewhere. If someone in California

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

remained under purdah, away from the main space. Nonetheless, we had people who were known for

many years old and were passed on.

Further, we might not be competing with the western

Associations like IFCA and ICF are giving wings to

own language through food, writing books, opening 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

documentation of Indian recipes. The biggest weakness has been a chronic one; becoming

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

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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T 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

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.

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 foodI 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.

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.

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 recipesNEW

Rakesh Sethi

92.7 BIG FM

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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

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consumed in its natural unprocessed form. Only then,

a platter.

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 RECIPESIn 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

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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edThe 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 plateIt is a growing market as long as the awareness in people is increasing. But the prices need to be less dearer as a

prices. A lot of people don’t even know

absolutely fresh, great to look at and surely, cooked with integrity. Presentation plays an important part in

the mind believes.

Around the world on an ocean linerbrilliantly 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

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.

It’s global now!Food trends to look out for in future are Latin American cuisines such as Mexican, Peruvian, Korean, modern

and a blend of African and Creole food too.

Vicky Ratnani

Vicky goes Veg

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Working on an ocean 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

king on a


Food has been a life changing experience for me. My show – Chakh le India – on NDTV

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

socio-economic conditions of that time and place, and of that region. Though our

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.

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.

and arrive at the basic philosophy of the menu/

direction and philosophy of a restaurant and its

the area or city. Find the spaces in the market that have a good growth potential and create intelligent,

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

Chakh le India

Additityaya BBalal


Che

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ed ARCHIVING RECIPESTo 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.


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The restaurant business is

has been a much-needed

the variety of cuisines, dining or lounging experiences in the region. The

his taste buds to even more sophisticated

restaurants that are not just changing but constantly innovating and revamping

BrewMaster Delhi.

A micro-brewery concept based outlet, The BrewMaster opened its doors in Ludhiana in September 2011 with its

extremely popular in the region with the USP of serving freshly brewed in-house beers without any chemicals to the discerning

group in Ludhiana is spread over 10,000 sq ft in a prime

spread across 2,000 sq ft. The

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

Director, “The BrewMaster,

experimental dining. The other areas of Delhi have become

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

Thus, The BrewMaster Delhi is concentrating on the extensive F&B segment along with banqueting and discotheque facilities.

does not permit micro-breweries. Thus, the restaurant is in a different format, reveals

recipes from around the nation and the world. To attract the young crowd and nightlife lovers, the venue is also converted into a

says. Apart from ‘The Mix’, which is the multi-

Night Club’, the Group is offering its brand

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

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Harpreet Singh Chadha Director, Humble Hospitality Group & MD The BrewMaster

Pankaj Giroti Chief Executive Director, The BrewMaster

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Chief Executive Director


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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’ mindsMost 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

relationships and bond with the customers. Talking about brands and their relationship

Director, Kamat Group said, “Brands and customers need each other and share a

of the consumer and the customer trusts the brand because his/her needs are being

its image for the customer will perish, so it is

important to know what you want to sell and

Keeping success brewing

relationship between brands and customers, Rahul Singh, Founder, Beer Café 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 café for the

that he becomes your loyal customer and to convert the accidental customer into a repeat client. That is how brands will get

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 SinghFounder Beer Café

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DessertWine

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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. D’Rozario

&A pair matc

hed in culinary heaven


Going by rule, it is said that as the colour of the dessert gets darker, the wine gets darker

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.

Jennifer 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

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

off with a generous dose of coconut shavings. Being a fruity wine, the Chenin Blanc stands

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.

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and acidic taste forms a lasting impression on the palate.

Rosé with mild, light and buttery tones To pair with the vivacious

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 Rosé, 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

One may think that pairing

with Rosé Shiraz was a smart and easy thing to do, but baker Suhani Mahajan Bhel thinks otherwise. She says, “Rosé Shiraz does not really taste like the sweet

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 balancing medium between the light, semi-sour strawberry coulis and cream, and the frothy Shiraz Rosé.

Red wine with dense chocolate and caramelCaramel 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

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.

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 winesDessert wines are sweeter, which tend to overpower the dessert itself, says Bhel. Ice wine is a type of dessert wine made by

if you do not serve a dessert, the dessert

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.

Pairings are based on the same

principle when you cook/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

irings are

Baker’s productsbakery service, was founded by Jennifer

home baker and offer their subscribers the baker’s 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.



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

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

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

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 Rosé

Orange Gouda Shiraz

PERFECT PAIRING

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HATS OFF!Chefs recognised for their excellence

At the 9th Annual Chef Awards 2012 hosted by the Indian Culinary Forum (ICF), a gamut of chefs from senior 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 9th Annual Chef Awards 2012, hosted by Indian

chefs who showcased their culinary art skills at the challenge were bestowed with awards on December 19, 2012 at

of International Chef’s Day. The awards ceremony was graced by the who’s

who of the hospitality fraternity and the chief guest, K. Chiranjeevi, State

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

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.

9thAnnual Chef Awards 2012

Silver Hat Chef Award winner Chef Tarun Dacha Golden Hat Chef Award winner Chef Arun Batra



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.

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

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

launched to provide signature recipes

Anil Bhandari, Chairman, Organising Committee of Chef Awards said,

Chef’s Day and Chef Awards since 2004 and this is the 9th year in

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

LIST OF AWARDEES Kitchen Artist Award: Master Baker Award: Master Chef International Confectionery Award: Chef Chandan Rati, Country

Inns & Suites Master Chef Indian Sweets Award: Chef Inder Singh, ITC Rajputana Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inns & Suites Master Chef International Cuisine Award: Chef Kishan Singh Rawat, Country

Inns and Suites Chef of the Year Award: Chef Vaibhav Bhargava, Olive Bar & Kitchen Food Critic Award: Dr. Pushpesh Pant Lady Chef of the Year Award: Master Chef South India Cuisine Award: Master Chef Oriental Cuisine Award: Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group Golden Hat Chef Award: Chef Arun Batra, TajSats Air Catering Lifetime Achievement Award: Chef Sudhir Sibal

movementsPETER FRAWLEY General Manager DelegateAccor Hotels, Andhra Pradesh

Accor Group has appointed Peter Frawley as the General

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

and Novotel Vishakapatnam, Varun

effective operations in all areas of hotel management specially department goals, budget and

SHERMAN ALMEIDADirector of Food and BeverageCourtyard by Marriott, Mumbai International Airport

Sherman Almeida has been recently elevated as the

Director of Food and Beverage

Mumbai International Airport.

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.

experience in the hospitality industry, he joined the Marriott family in 2003. Almeida holds a Bachelor’s degree from the reputed St. Xavier’s College in Mumbai and also holds a degree

Aurangabad.

in the hospitality sector spanning across the UK, Ireland and India in reputed hotels, Alex Koshy has been appointed as General Manager of

Operations, Finance Management,

Resources and Sales & Marketing.

Koshy graduated from the Institute

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

within the hospitality trade

NEWFACES

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KASTURI DEO Executive HousekeeperHilton Mumbai International Airport

Kasturi Deo has been

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,

Ramada in Mumbai, Ramada Caravela Beach Resort in Goa,

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

Rachid Choukki has joined

New Delhi NCR as Chef de Cuisine of

specialty restaurant. Chef Choukki will be responsible for food production at the restaurant.

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

Pratique et Theorie, Marrakech, Morocco.

Italian, Asian and continental cuisines with specialised trainings in presentation and teaching skills.

Siddhant Varma has been appointed as the Director of Rooms at The Claridges Surajkund,

services, Varma has been associated with global brands

of the pre-opening team at The Claridges, Surajkund,

Director of Rooms at The Claridges, New Delhi.

Jaipur, followed by MBA from IMT, Ghaziabad.

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

Resorts as Manager PR & Marketing. She brings in strong marketing skills and will also focus on developing marketing strategies.

SHIKHA B. SINGHManager PR & CommunicationsThe Claridges Surajkund

ASIF KHANFitness InstructorGoa Marriott Resort & Spa

Asif Khan has been appointed as the Instructor of the Fitness

Transformation Programme at Goa

includes complete responsibility

programme, which is an intensive wellness regime designed to

with proper exercise regime, optimal rest and relaxing spa treatments.

professional, empowered with the

industry as well as the hospitality sector for over 14 years.


American Tourister’s Poplite collectionLeading luggage brand, American Tourister, has brought back the nautical vibe with its latest collection, Poplite. Inspired by the timeless and classic nautical stripes, this collection brings back the yatch club trend along with its culture.

This simple striped bag features fixed combi-locks, easy-grasp webbing handles on the sides, packing straps and shoe pockets to make your trip stress free. This light-weight marvel comes with a push button trolley created for the smart traveller who wishes to navigate effortlessly through the world. Poplite is available in black, navy and pink colours.

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Rational’s all purpose catering kit Rational is offering a new catering kit for all SelfCookingCenter and CombiMaster units of the types 61/101 and 62/102 manufactured since 2004. It comprises a sturdy 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 a solution 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 a way that the GN accessories cannot slide out and special fittings secure the unit during transportation.

Sleepwell launches ‘Impressions’ Sleepwell’s premium range of mattresses and pillows – ‘Impressions’ – features a unique combination of Temperature-Sensitive Visco Elastic material developed by NASA for its astronauts and Latex Plus, Sleepwell’s premium Flexi PUF. It is treated with Health Fresh Technology that prevents breeding of dust mites, bacteria and 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 premium knitted fabric that provides a luxurious feel and also enhances comfort.

In today’s world staying up-to-the-minute is what everyone believes in. Keeping this in view, Action TESA has launched a very unique and contemporary range of floors called the ‘Woodz’, HDF laminated flooring range, which defines elegance and is aesthetically different in terms of the look and feel of the floor.

The Woodz range by Action TESA is a uniquely designed flooring solution which will not only add to the décor highlighting the V Groove design concept, but is also ideal for a healthy and hygienic living. The groove at the locking profiles are just not sharp edges but a moulded round form with the laminate top not breaking on the groove, resulting in a smooth continuous surface. This range of laminate flooring can be easily cleaned by a traditional wet mop and is available in two different sizes in terms of thickness.

Action Tesa launches ‘Woodz’ range of floors


Hilton Worldwide completes volunteer eventsDuring the week of November 11-18, 2012, Hilton Worldwide celebrated its first annual Global Week of Service and furthered the company’s 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 company’s global footprint. The projects, which addressed hundreds of societal needs around the world, focussed on engaging team members and delivering on Hilton Worldwide’s commitment to travel with purpose by creating opportunities, strengthening communities, celebrating cultures and living sustainably.

Throughout the week, Hilton Worldwide’s 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.

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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.

Hilton Chennai celebrated a ‘Joy of Giving Week’ with Prema Vasam

JW Marriott 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



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.

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GROHE JAL Academy wins innovation competitionGROHE Jal Academy - the CSR project in India initiated by Grohe AG, Europe’s largest and one of the world’s 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 Germany’s 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 hotel’s 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.

RAW is an initiative at The Westin Mumbai Garden City in 2013. The aim of RAW is to make associates feel at home, feel motivated and give them a chance to rejuvenate and re-energise whilst at work.

(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

Queens House accepts an award from TV actress Aditi Sajwan

The Service Legend Brigade at The Westin Mumbai Garden City


RNI No. DELENG/2000/1230Posting Date 15-21/08-2011

Postal Reg. No. DL-(C)-01/1294/2012-2014 at MBC-1Date of Publication 12-01-2013

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