travelx

VOL 1 ISSUE 7 � JUNE 2012

Hospitality Putting the zing back to exploring the world

SUMMER SPECIAL Mango mania, summer retreats and more

>Restaurant review

Azure, TheVivanta by Taj,Yeshwantpur

Hotel review

Roger Wright

BAR

REVIEW

Lagerbay,Mumbai

COVER STORY�

TALKING POINT

OakwoodPremier, Pune

BANTERING

With

Salman Khan

The transformation ofhotels from mereshort-term sheltersinto works of art

Steps In The Right Direction

- Mandeep Lamba

10

VisualPanache

TT xx HOSPITALITY 2 JUNE 2012

37� SUMMER SPECIALMango Mania, Summer Retreats and

Summer Camps

CONTENTS

26� HOTEL REVIEW Oakwood Premier in Pune

30� RESTAURANT REVIEW� The Monk at Galaxy Hotel

� Azure at The Vivanta by Taj

32� BAR REVIEWGoing retro at Lagerbay, Mumbai

50� FOOD TRENDSSingle diner's menu a rising

trend

54� INDIA EXPANSIONClarks Inn, Daiwik Hotels,

Ginger Hotels and more

60� CSRThe Lemon Tree Hotels

22� TALKING POINTWith Roger Wright, GM,

The Leela Kempinski

Gurgaon

VOL 1 ISSUE 7 JUNE 2012

Hospitality Putting the zing back to exploring the world

SUMMER SPECIAL Mango mania, summer retreats and more

>Restaurant review

Azure, TheVivanta by Taj,Yeshwantpur

Hotel review

Roger Wright

BAR

REVIEW

Lagerbay,Mumbai

COVER STORY

TALKING POINT

OakwoodPremier, Pune

BANTERING

With

Salman Khan

The transformation ofhotels from mereshort-term shelterinto works of art

Steps In The Right Direction

- Mandeep Lamba

10

VisualPanache

78�BANTERSalman Khan

A ‘DABANGG’TRAVELER

COVER DESIGN:Ruchi Sinha

COVER PHOTO: Curtsey BLINK Design Group

WHAT’SINSIDE

TT xx HOSPITALITY 3 JUNE 2012

+

� COVER STORY

VISUAL PANACHE

10Question

TThhee ttrraannssffoorrmmaattiioonn ooff hhootteellss ffrroomm aa mmeerree sshhoorrtt--tteerrmm sshheelltteerriinnttoo aann eexxpprreessssiioonn ooff aarrtt

1414

63� EXPERT COLUMN� Mandeep Lamba

� Utkarsh Faujdar

68� TRADE COLUMNValue of hardwood floors

70� PORTAL VIEWSWith Jitender Arora, Director,

MyGuestHouse.com

72� WORLD HOTELSFairlawns Boutique Hotel and

Spa, South Africa

76� R&D Bottled Water Dominates

82� LAST WORDWith Chef Nishant, Sous

Chef, DusitBird Hospitality

Tx hospitality 5 june 2012

news &more

‘World EnvironmEnt day’ CElEbrations

ÂThe Orchid Hotel, Mumbai

- Asia’s first certi-fied five-star Eco-tel Hotel, marked the World Environment Day by launching the World Environ-ment Week and committing itself to adopting real and pro-active environmental actions. At The Orchid Hotel this eco friendly movement is guided by the pioneering envi-ronmentalist Dr. Vithal V. Kamat who stressed on saving the environment before anyone else thought about it. On the special occasion of World Environment Day, Dr. Vithal Kamat, Executive Chairman & Managing Director says, “We, Humans have caused tremendous destruction to Our Mother Earth. It is time for us to take responsibility for the damage done, stand united and make a change. Our objective is to sustain our natural resources,

preserve our rich cultural heritage and support the economic growth in a sustainable manner. Let us together begin this journey towards nurturing a green world with a sus-tainable lifestyle.” In line with this theme, The Orchid will conduct several activities during World Environment Week and will be an ongoing exercise.

Orchid hOTel, MuMbai

Space MaTrix

ÂSpace Matrix, the interna-tional interior design and

architecture firm founded by Indian architect Shagufta Anurag, has won the Best Of-fice Interiors award in India by RICS, the Royal Institute of Chartered Surveyors for its project at BPTP, a leading developer in India. The award was given at the International Property Awards Asia-Pacific in Kuala Lumpur last month.

Tithi Gautam, Senior Director, Space Matrix said, “We are happy to win the International Property Award for BPTP in the workplace segment. International Property Awards are recognized and cel-ebrated as a symbol of excellence throughout the property industry in this region. The award once again demonstrates our proven ability to design functional and innovative office spaces across Asia-Pacific.”

WinS inTernaTiOnal prOperTy aWard fOr beST Office inTeriOrS in india

helpS hOTelS beaT SuMMer cOSTS WiTh energy Saving TechnOlOgy

idS nexT

ÂIDS NEXT, leading provider of ERP and total technology solutions for

the hospitality and leisure industries, announced a new partnership with Energex, a world-

renowned manufacturer of occupancy based energy management solutions for hospitality. This partnership will make sophisticated energy manage-ment systems available to both upcom-ing and existing hotels, helping them reduce energy costs by as much as 30-50%. The Energy Management Systems directly interface with existing heat-ing, ventilation and air conditioning (HVAC) systems, regulating the energy consumption at the property. Hoteliers can directly access data and analysis of the energy consumption though the FortuneNEXT Property Manage-ment System. Commenting on this strategic partnership, Solomon James, Vice President, IDS Networks Group, a division of IDS NEXT, said “At IDS NEXT, we consult with our custom-ers to identify methods of increasing revenue, reducing costs and enhanc-ing guest delight through technology adoption. One constant feedback over the years has been the need for a smart energy management solution that finds the right balance between energy conservation and guest comfort. Our partnership with Energex is the result of our efforts to address this need.”


news &more

ÂThe Leela Palaces, Hotels

and Resorts newest flagship, The Leela Palace New Delhi, is the only hotel in India to be named among the “Best of the Best” hotels in the world by Robb Report, which is a definitive author-ity on the most prestigious luxury brands around the globe. Culminat-ing an entire year’s search for the most exceptional new products and ser-vices on earth, Robb Report’s 24th annual “Best of the Best” Hotels 2012, hand-picked The Leela Palace New Delhi for offering the finest in luxury, placing the hotel amongst the most elite in the world. Commenting on the recognition, Capt. C.P. Krishnan

Nair, Chairman and Founder of The Leela Palaces Hotels and Resorts said, “Building a modern Palace hotel in the heart of India’s capital city was a dream come true for me. My two sons – Vivek and Dinesh – and I are proud to have created the only hotel in India now recognized as one of the world’s best. We built this hotel against all odds and this prestigious honour reaffirms

our commitment towards serving the most discerning travellers and leisure seekers. With just one year of operation under our belt, we have been ranked amongst the world’s best and this is just the beginning.”

namEd “bEst of thE bEst” hotEl in thE World

leela palace neW delhi

ÂThe Lalit Suri Hospitality Group organized a first-of-

its-kind walk-a-thon for Dab-bawallas at The Lalit Mumbai. The Lalit Suri Walk-A-Thon, conceptualized by Dr. Jyotsna Suri, Chairperson & Manag-ing Director, The Lalit Suri Hospitality Group, was organized as a salute to the in-defatigable spirit of Mumbai’s Dabbawallas who have won accolades around the world for their operational efficiency and impeccable service standards. H.E. Shri K. Sankaranarayanan, Governor of Maharashtra was the Chief Guest at the event. Dr. Jyotsna Suri, flagged off the walk-a-thon. The Walk-a-Thon also celebrated the re-branding of The Lalit Mumbai, concluding the Group’s as-sociation with InterContinental Hotels Ltd. Speaking on the occasion, Dr. Jyotsna Suri, Chairperson & Manag-ing Director, The Lalit Suri Hospitality Group said “Developing destinations

and promoting the local spirit is our ethos and Dabbawallas represent Mum-bai’s never say die spirit. The walk-a-thon is our way of paying tribute to the efficiency of Mumbai’s 5,000 plus dabbawalas who deliver over 200,000 lunch boxes every day overcoming crowded pavements, dense vehicular traffic and overloaded suburban trains including natural elements such as severe monsoons, yet have a reliability that has been found to be of a Six Sigma standard.”

OrganizeS ‘The laliT Suri Walk-a-ThOn’

laliT Suri hOSpiTaliTy grOup

earnS 2012 TripadviSOr cerTificaTe Of excellence

ÂHilton New Delhi/Janakpuri recently announced that it

has received a TripAdvisor Cer-tificate of Excellence award. The accolade, which honours hospi-tality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and is extended to qualifying busi-nesses worldwide. Approxi-mately 10 percent of accommo-dations listed on TripAdvisor receive this prestigious award. “Hilton New Delhi/Janakpuri is pleased to receive a TripAdvi-sor Certificate of Excellence,” said Rubal Chaudhary, Gen-eral Manager at Hilton New Delhi/Janakpuri. “We strive to offer our guests a memorable experience, and this accolade is evidence that our hard work is being appreciated as it is trans-lating into positive traveller reviews on TripAdvisor”.

Note: Vivanta by Taj - Presi-dent, Mumbai and The Westin Gurgaon, New Delhi also received TripAdvisor Certificate of Excellence Award recently. The accolade was given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor. To qualify for the Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five.

hilTOn neW delhi/Janakpuri


newappoinments

ÖCIHG (InterContinental Hotels Group) has appointed Douglas Martell to the role of

Vice President Operations, South West Asia, effective from mid-September 2012. Douglas succeeds Chris Moloney, who is retiring after 30 years with the company. As Vice President Operations, South West Asia, Douglas will be responsible for the overall operations of the company across India, Bangladesh and Nepal, reporting to Pascal Gauvin, Chief Operating Officer, India, Middle East and Africa. Douglas has been with IHG since 2001, during which time he has held various operational roles across Australia, Japan and Greater China. His most recent role has been Vice President Food & Beverage and Operations for the company’s Greater China region, based in Shanghai.

Pascal Gauvin, Chief Operating Officer, India, Middle East and Africa, said, “Chris has made a lasting impact on the company and we have truly valued his leadership over the years. During his 30 years with IHG he has expertly combined being a first class operator, deliver-ing strong performance, with growing and developing the next generation of leaders. His contribution over the years has been invaluable and we wish him an enjoyable retirement. In Douglas we have a leader with great interna-tional experience and a strong focus on opening and operating hotels in fast growing markets.”

IHG Announces New Vice President, Operations for South West Asia

ÖOliver C. Martin has been appointed as the General

Manager of The Claridges, New Delhi and Regional Gen-eral Manager for The Claridges Hotels & Resorts, effective 1st May, 2012. He comes with a sound knowledge of Hotel operations with over 23 years of ex-perience in the hos-pitality industry. He was working as General Manager of The Claridges, Surajkund. In that capacity, Oliver will be responsible for the smooth and successful running of The Claridges, New Delhi and corporate operational respon-sibilities; which include The Claridges, Surajkund, The Claridges Nabha Residence, Mussoorie and The Atrium

Delhi, NCR. He brings with him vast and valuable experi-ence in the service industry that transcends many countries across Asia industry.

Despite being in a coun-try with a totally different culture, Martin finds himself at com-plete ease, which he explains with a warm smile. “I was born in Kolkata and have stayed and worked in Mumbai in the past years, which helps me understand a multicultural

country like India.” says he. He has been associated with properties like One & Only in Maldives, Aman Palm Reef Re-sort, Leela Kempinski Mumbai, Part Hyatt Hamburg and Four Seasons in New York.

Sheraton Bangalore at Brigade Gateway Chef Béla K. Rieck Appointed as Executive Chef

ÖChef Béla K. Rieck has recently been appoint-

ed Executive Chef at the award winning Sheraton Bangalore at Brigade Gate-way. In this role, he will oversee culinary operations of the Sheraton Bangalore at Brigade Gateway includ-ing the 6 restaurants and bars, In-Room Dining and banqueting. Prior to this he was the Executive Chef of The Kempinski Hotel Yinchuan, China where he oversaw the culinary operations for the 409-room resort featuring seven restaurants/bars and a full-service banquet facility. His previous experience includes Executive Chef at The Kempin-ski Hotel River Park, Slovakia, Executive Sous Chef at Hotel Indonesia Kempinski, Jakarta, In-tercontinental Hotel, Berlin; Sous

Chef at Intercontinental Hotel, Cologne and Kempinski Hotel Atlantic, Hamburg. Béla brings, to this role more than 20 years’ of rich and varied experience in luxury hotels and restaurants.

The Claridges Hotels & Resorts appoints Oliver C. Martin

ÖPradeep K Uniyal has taken over as General

Manager at the Fortune Select Excalibur Gurgaon. He moves to the NCR from Jaipur, where he was GM at the Fortune Park Bella Casa. Uniyal has worked with the Taj Group in Delhi and Jaipur and with

the Ramanshree Group of Hotels in Bengaluru. He has over 20 years experience in the hospital-ity industry and is known for his project opening and operational skills.He has worked with Park Plaza Royal Palms Mumbai and the Fortune Park Lake City Thane where he developed a strong medical tourism base also. He is a form believer in the value of training and motivation.

Fortune Select Excalibur Gurgaon Pradeep K Uniyal as General Manager


InTeRnATIOnALnews

morE than 15,500 attEnd

thE World’s tallEst toWEr

ÂThe Hotel Show 2012 reaffirmed its position as the largest full

spectrum hospitality supplies event for the MENA region, with exhibitors reporting an increase in sales figures and record numbers of visitors during the three-day event. Participation this year of 450 leading suppliers and consultants from more than 45 countries and 13 international pavilions highlighted the pivotal role that the show plays in facilitating trade between suppli-ers and buyers from every corner of the globe. The 13thedition of the show which ran from 15-17 May 2012 at the Dubai International Convention and Exhibition Centre, attracted over 15,500 industry professionals – with an increase of 9% in its visitors over last year. In

addition, the show also recorded an increase of over 30% in the number of visitors from the Kingdom of Saudi Arabia as well as significant increases from other countries including Oman, Egypt, Qatar and Turkey.

“As the true platform for busi-nesses in every sector of the hospi-tality industry, The Hotel Show has delivered tangible business benefits for both exhibitors showcasing their products and services, and industry visitors sourcing the same,” said Frederique Maurell, Exhibition Director for The Hotel Show. “We are delighted that the exhibition has continued to foster growth in the Middle East market and play a key role in offering real opportunities for companies new to the region”.

hOTel ShOW 2012

ÂAt 634 meters height, the world’s tallest tower has been completed near

Asakusa, one of Tokyo’s famous spots. After a 50 seconds ride of pure thrilling excitement inside Japan’s fastest eleva-tor, it takes visitors all the way up to the 350 meter Tokyo Sky Tree Observation Deck providing an incredible view of Tokyo. Apparently, even Mount Fuji is also visible on a clear day. This spacious Observation Deck can hold up to two thousand people, and is outfitted with facilities like a restaurant and café area for visitors who want to spend time taking in the sights in a casual setting. The other popular feature for those

who are not afraid of heights is the glass floor segment allowing public to really experience the thrill of being 350 meters in the air. “With the opening of the world’s tallest tower in Japan, interest in Tokyo Sky Tree has shot sky high. In fact, it is so popular that you can’t even get inside without a reservation from the opening day on 22 May all the way up until 10 July 2012. The best way to get in for overseas visitors is to purchase a package tour inclusive of this latest attraction from a travel agent”, says Mr Motonari Adachi, Executive Director, Japan National Tourism Organization – Singapore Office.

TOkyO

hOnOured WiTh china TOuriSM gOld liST aWard

ÂAlila Hotels and Resorts was delighted to announce

that Alila Villas Uluwatu Bali has just been awarded ‘Most Popular Overseas Hotel’ in the 7th annual China Tourism 2012 Gold List Awards. “We are honoured to be recognised for our distinction in the hospitality industry for the first designed & built EarthCheck certified luxury resort in Bali. It is the ul-timate achievement to be award-ed such an accolade, especially as it is voted by our guests and travel partners,” says Frederic Simon, CEO, Alila Hotels & Re-sorts. “It gives us great pleasure to also announce that all our Bali properties - Alila Manggis, Alila Ubud, Alila Villas Uluwatu and Alila Villas Soori - are now ac-cepting Union Pay Credit Cards, making travel to our hotels even more accessible to the Chinese traveller.”

alila villaS uluWaTu


ÂThis summer, you will have the chance to

escape to faraway lands and admire the Flower Carpet in the Grand-Place in Brussels on 15, 16, 17, 18 and 19 August 2012. From 9 am to 11 pm: a panoramic view from the balcony of the Hotel de Ville (except for Sunday 19, closure at 6 pm). Every evening at 10.00 pm, 10.30 pm and 11.00 pm: sound and light. An extraordi-nary tapestry of shimmer-ing patterns recalling designs from the

tribes of Ethiopia, Congo, Nigeria, Botswana, and Cameroun, a harmoni-ous fusion which will carry you away for a magnificent trip. It is this diversity, so rich and inspiring, that we want to honour and represent this year: A carpet of flowers, of course, but enriched with an even more enchanting palette. Our artists have com-bined the begonias with barks, precious materials,

sands, soils and pigments.

afriCa honoUrEd at thE Grand-PlaCE of brUssEls

flOWer carpeT 2012

SingapOre fOOd feSTival 2012

ÂThe 19th edition of the Singapore Food Festival

2012 (SFF2012) will be held from 13th to 22nd July, 2012 and locals and tourists are in-vited to relish a diverse range of seafood enjoyed in Singapore, prepared in myriad ways by different ethnic commu-nities. As Indian travelers become more adventurous in food and dining, Singapore offers them many choices and opportunities to experiment. Events like the SFF2012 and other ongoing unique and novel culinary offerings entice the discerning traveler. Food lovers can not only embark on a journey of varied culinary adventures in this gastronomic getaway but also expand their culinary skills and learn how to cook popular Singaporean sea-food dishes like chilli crab and curry fish head. SFF2012 will also be embarking on several milestone events. The Singapore Food Festival Food Village will now be relocated to a bigger space at the Waterfront Prome-nade at Marina Bay and operate for a longer period from 11am till 11pm daily, so that more people can enjoy the delectable dishes served.

Sea Of flavOrS

ÂJumeirah Zabeel Saray in Dubai has launched an incentive program for

retail travel agents, which will offer agents the opportunity to win a gift voucher worth Rs. 5,000 for every 10-room nights booked per month till 30th September 2012. Vasudha Sondhi, India Representative for Jumeirah Hotels Group said, “The incentive program is being launched exclusively for the Indian market. All the retail agents who are not contracted with the hotel are eli-gible for this incentive plan. The agents have various booking channels to make

the booking from – DMC, Jumeirah Ho-tels Toll Free number 0008004402144, Jumeirah hotels website and GDS.”

a sPECial travEl aGEnts inCEntivE Plan

JuMeirah zabeel Saray

ÂThis July, Niagara will once again welcome the world’s top cool climate

Chardonnay producers to celebrate the rebirth of a seriously cool grape. Wine enthusiasts and food lovers are invited to discover and enjoy the many reasons to celebrate everything Chardonnay throughout a weekend full of activities from 20th to 22nd July, 2012. The sec-ond annual International Cool Climate Chardonnay Celebration (i4C) will showcase over 110 cool climate Char-donnays. Guests will have the ability to ‘blend’ their own Chardonnay experi-ence by choosing from twelve unique

events over the three day celebra-tion. Friday evening’s official Kick-Off Party will feature a wander-ing feast at Jackson Triggs where guests can meet all fifty-five winemakers, followed by a concert featuring a Juno-award win-ning band in the picturesque vineyard amphitheatre.

hOSTS The “The rebirTh Of cOOl”

niagara

Singapore Food Festival 2012 (SFF2012) will be held from 13th to 22nd July, 2012

vited to relish a diverse range of seafood enjoyed

nities. As Indian travelers become more adventurous in food and dining, Singapore


kingfiSher

ÂKingfisher ULTRA, the super-premium beer

brand from the house of United Breweries Limited, will now be available in an innovative can, the first of its kind seen in the Indian beer market. The new 500ml can in its classic golden colours is stylish and appealing and is available in a unique ‘Tactile’ finish and rightfully being called the Em-peror Can. The tactile finish provides consumers with a unique touch and feel experience with the pack, some-thing never experienced in the country so far. This superior packaging of the Emperor Can has been designed to complement the brand’s stylish posi-tioning and comes in the brand colour of gold with the red tab on the top for the ease of comfort of opening the can. The new sleek can will be available across all markets where Kingfisher ULTRA is currently available. Speak-ing about Kingfisher’s association, Samar Singh Sheikhawat, Senior Vice President Marketing, United Breweries Ltd. said, “The Kingfisher ULTRA sleek cans are targeted at the quality con-scious consumers, particular about the brands they associate with. The Indian consumer will settle for nothing less than the best.“

an innOvaTive can

F&Bnews

for CaKE lovErs!

mEGU honorEdÂRedefining the luxury fine dine

experience, MEGU New York, which has an outpost at The Leela Palace New Delhi is the first ever Japanese hospitality firm to receive the coveted International Six-Star Diamond Award by American Academy of Hospitality Sciences (AAHS). The award was conferred upon MEGU at a veritable cer-emony attended by Donald Trump JR, Miss USA, Tomaczek Bednarek, Anne Hathaway, Adam Shul-man, Tony Lo Bianco and Rita Cosby among many other distin-guished guests. The International Star Diamond Award is the most prestigious emblem recognizing the exceptional experience and the

true quality offered by hospital-ity establishments. Joseph Cinque, President and CEO of the American Academy of Hospitality Sciences said, “No doubt, the core aspects of MEGU’s service, cuisine and the restaurant itself are daring, polished and superb, but it’s the incarnation of what’s incredible, even unbeliev-able, that’s immortalizing MEGU. We’re thrilled to recognize all the artistic integrity, conscientious efforts and imaginative talent that have shaped this exquisite, highly differentiated fine-dining experi-ence. The International Six Star Diamond Award is a well-deserved ‘toast’ to the taste and texture of what defines MEGU.”

leela

ÂDelhi had its very own cake

event recently. Hosted by CCDS (Culinary and Cake Decorat-ing School) to acknowledge participant’s performance, the exuberant batch of CCDS showed their display of months of dedica-tion and practice at the event that was judged by emi-nent hotel chefs, founder of CCDS Kandy Vaid and Head Chef, Pragati Nagpal. In three hours, the three tier cakes were created with creamy layers like the playing cards made with edible ink and a cake with kitchen items. CCDS has been in this business since 1995 and has been churning extraordinary talents by bakers from around the country. A novice baker is transformed into a

cake artist/confectioner and is taught the basic science of baking along with inventing new patterns of cooking and styling cakes. And the prerequisite for admis-sion is nothing but a deep passion for baking and costs Rs. 50,000. Vaid explains, “It gives me immense pride in seeing my students evolve from regular cake lovers to full-fledged cake design-

ers. Their passion about the art of baking and zeal to learn makes it even more worthwhile for us to guide them. This batch is graduating from CCDS and I wish them much luck to reach great height in their careers and make a name for themselves.” On asking about the students she simply says, “My students come from all corners of India

but one thing common in them is their sincer-ity. The course that takes three months to complete is covered in a few weeks only. We offer multiple baking courses step by step Cake decoration series, Specialty Skilled courses like sugar craft, Australian and Oriental String work, Pure choco-late workshops and other culinary courses.”

(Reena Batra)

cdelighT


ÂThe Beer Café-India’s first PYOB

(Pour your own beer) undertaking is set to unveil Lief-mans Fruitesse (first Fruit Beer launched in India) at Ambi-ence Mall, Gurgaon. The launch will be marked by an exclusive presence of Bram Vaerewyck- global export manager, Duvel Moortgat. Blended in Lambic style with five fresh fruits inside and much loved by the ladies and non-drinkers, Liefmans’ tart quality makes it more interesting than a run-of-the-mill fruit beer; served by the poolside or for sundowners & brunches. After present-ing more than 40 different varieties of brews from across the world, The Beer Café will get the grand event going by offering this fruity Belgian drink served

‘’on the rocks’’, to set the women drinkers taste buds alight.

Excited about the launch celebra-tion, Rahul Singh, Founder and Managing Director, The Beer Café said, “For a warm country like India, Lief-mans Fruitesse is a

delightfully sweet fruit beer with the sparkle of champagne and freshness of a nicely chilled glass of wine. We at The Beer Café are bringing the best beers in the world - and this one being espe-cially for young, gourmand and urbane ladies.” By taking this unparalleled concept forward at the much-awaited gala evening, The Beer Café would be one of the first outlets in the country to position the sparkling Belgium beverage for Indian Summers.

ÂIn recognition of its steadfast

commitment to environmental protection, The Leela Palace New Delhi is the first new hotel in the capital city to receive the highest level of Leader-ship in Energy and Environmental Design (LEED) certification, LEED Platinum. The prestigious certification was awarded for excellence in sustainable design and integrating world-class green best practices by The Indian Green Building Council (IGBC), licensed by the internationally renowned US Green Building Council.

Commenting on the recognition, Capt. C.P. Krishnan Nair, Chair-man and Founder of The Leela Palaces, Hotels and Resorts said “We are extremely proud that our enduring commitment to protect-ing our environment has resulted in stringent LEED certification at the platinum level. This milestone recognizes our proactive efforts since the inception of the group to build and

operate efficient, green hotels which contribute every day towards environ-mental protection and offer important benefits including a healthier and safer environment for the enjoyment of our guests and employees.”

CElEbratEs sUmmEr

aWardEd hiGhEst lEvEl rECoGnition for GrEEn bUildinG lEadErshiP

The beer café

leela palace neW delhi

accOladeS

frOM The iSle Of Jura

ÂOn an island just 7 miles wide and 30 miles long,

there is but one road, one hotel and one distillery – the Isle of Jura. Founded in 1810, this year celebrates 200 years of the Isle of Jura distillery. In India, the following vari-ants of Jura are available: Jura Origin – 10 Year Old, Rs. 3,550Jura Supersti-tion, Rs. 4,550Diurach’s Own – Jura 16 YO, Rs. 5,400

Jura Single MalT

wide and 30 miles long, there is but one road, one hotel and one distillery – the Isle of Jura. Founded in 1810, this year celebrates 200 years of the Isle of Jura distillery.

ÂThe best hotels, hotel architecture, interiors, construction and design

across Asia Pacific and the leading companies behind these winning hotels and hospitality projects were invited to attend to receive prestigious Inter-national Hotel Awards Asia Pacific 2012-2013, Hotel Sahara Star bagged Hat Trick of accolades in its first year of participation. The property was awarded the Five Star Award for Best Convention Hotel for India, Highly commended for Hotel Architecture for India and Highly commended for Hotel Interior for India. Thrilled on the occa-sion of the Hat Trick win, Vivek Kumar CEO, Hotel Sahara Star & Aamby Valley City, said, “Winning three ac-colades at the highly coveted Interna-tional Awards is prestigious honor for us. Competing amongst many other high ranking properties from the Asia Pacific region and surpassing expecta-tions with high hospitality standards and alluring design structure.”

haT Trick WinS

hOTel Sahara


TRAveLnews

innovation is KEy

Â The online Travel & Tourism industry is set for unprecedented

growth provided payment and logistic issues are resolved. Speaking at the 4th IAMAI Travel & Tourism Summit, Himanshu Singh, Managing Director, Travelocity India & Chairman, Digital Commerce Committee, IAMAI, said, “The total travel market is around $800 billion, the online share is growing rapidly. Payment and Logistics still pose a challenge and success param-eter of business is about cracking these

problems. These problems that we are facing recently have to be countered by all players of the industry together, and this will help the market grow expo-nentially.”

As per IAMAI ‘Internet Economy Watch’ data, E-ticketing continues to grow with irctc.com recording 5.56 million bookings in

April 2012 as compared to 2.26 million bookings in April 2011. Airlines record-ed 1.92 million bookings in April 2012, as compared to 1.01 million bookings in April 2011. The data for online travel is based on absolute numbers captured from nine websites. Speakers at the Summit were unison in their view that while, at present, group travel is the key to growth, the future will be more individual traveler dominated. Sharing her thoughts, Swati Moha, Vice Pesi-dent – Programming & Operations, Fox

International, said, “While group travel is in vogue, there is a huge spurt in customized individual travel interests. People are looking for less explored destinations than before and with inter-net penetration on the rise, the industry is set for robust growth.”

Globally travel and tourism market Is pegged at about US$ 800 billion, the online market share has not reached its optimal point. With Internet users in India at around 121 million, focus is now to create a solution for travelers to plan travel online. “Innovative market-ing strategy coupled with value addi-tions will sway travelers to book hotels and tickets online”, said Devdutta Banerjee, Regional Director – Revenue Management, India, Bangladesh and Nepal, Starwood Hotels & Resorts. He further added, “Online is the platform for growth. Integration of logistics and services is necessary to fuel further growth.”

highly differentiated fine-dining experience. The International Six Star Diamond Award is a well-deserved ‘toast’ to the taste and texture of what defines MEGU.”

Online Travel & TOuriSM induSTry

JOurneyMarT.cOM

ÂJourney-Mart.com,

a leading travel infor-mation por-tal, recently launched its

television advertising cam-paign, focusing on its unique proposition of ‘Holiday Ideas’. The campaign is scheduled to air across leading electronic media for a period of three weeks, beginning on May 26th 2012 and will also be seen online on various social media channels. With this offering, JourneyMart suc-cessfully answers few trends and concerns in the online travel industry. As stated in a recent PhoCusWright indus-try report, there is a growing trend, especially in emerging markets, of a substantial por-

tion of travelers who may not necessarily have a destination in mind when they begin their travel planning and thus re-quire appropriate destination selection tools. Commenting on this recent information and technology integration, Varun Chadha, COO, JourneyMart, said “We have innovatively responded to a travelers need for a credible and compre-hensive source in the travel planning and research stages. Not only does our search give a name to your destina-tion based on your prefer-ences, but it also provides you with holistic and invaluable information. It is this message that we have reinforced via our television ad campaign, highlighting our expertise in travel planning and Holiday Ideas.”

launcheS an innOvaTive ad caMpaignsCholar offErÂStudying abroad

does tend to strain one’s pocket. With ris-ing college fees and high living costs to take care of, Cleartrip, India’s leading travel portal assists students to save on travel fares for higher studies abroad with its latest offering ‘The Cleartrip Scholar Offer’. Cleartrip offers a cash-back service on one-way flight book-ings to Universities in USA/ Canada, Europe, Australia and New Zealand. Its time for stu-dents to get money wise considering one spends a chunk of the educa-tion budget on flight

tickets and excess bag-gage. Students can now reimburse cash upto Rs. 2,500, which is valid on all airlines. Students also get a leeway upto 23kg for excess baggage

on select air-lines. This offer is only valid on

one-way flight bookings to the destinations men-tioned above. One needs to have a valid Student Visa for the cash back process. A student can book only once the stu-dent’s visa is finalized. During the payment process, punch in the exact code CTSTUDENT 12 without which one cannot receive cash back.

clearTrip


TIckeRnews

ÂAs Indian American hoteliers enjoy their growing clout in the US, they

are now being asked to revolution-ize the hospitality industry in India. Sam Pitroda, advisor to the Indian prime minister on Public Information Infrastructure and Innovations, called on Indian American hoteliers at their annual convention here to bring their

expertise to bear and transform mid-segment hospitality infrastructure in India. “Second and third tier towns in India are in desperate need of profes-sionally run, affordable hotels. I think AAHOA members have the ability to transform this segment,” Pitroda said after addressing the large gathering.

ÂSuper premium ice-cream brand Häagen-Dazs

recently launched its sixth lounge in India and second in Mumbai at High Street Phoe-nix, Lower Parel. Through this venture, Häagen-Dazs is all set to make South Mumbai relish its array of ice cream of-ferings. The lounge is located at ground level of High Street Phoenix, spread across an area of 1200 square feet, and informed a company release.

ÂAFacing ripple ef-fect of recession in

the country and high power tariff rates, ser-vice charges, the hotels are on verge of closure due to low occupancy rate, high power tariff, huge service tax charge and high rates of Commercial LPG per cylinder. At a function organized recently the Gurdaspur Hotel Association President, Romesh Mahajan said

that while hotel and hospitality sector was given industry status way back in April 2003, no incentives were being given to the sec-tor. The government has been promising incentives but hotels are still being charged for power at high com-mercial rates, service tax levied on hotels was whooping and LPG charges were also unbearable.

rEvolUtionizE india’s hosPitality indUstry

sinClairs annoUnCEs Profit of ` 6.09 CrÂSinclairs Hotels

Limited recently announced its audited results for the year ended March 31, 2012. The consolidated total revenue is Rs. 22.47 crore. This includes

only five months of contribution from the 104-room Savannah Sarovar Premiere at Whitefield, Benga-luru whose majority shareholding Sinclairs acquired on October

31, 2011. On a stand-alone basis, the com-pany generated gross revenue of Rs. 17.26 crore as compared to Rs. 19.10 crore in the last year, informed a company release.

häaGEn-dazs laUnChEs 6th loUnGE

hOTel induSTry deMandS incenTiveS

ÂRCI recently announced three new resort affiliations in India -

Ananta Spa & Resorts, The Aran-yawas Resort in Rajasthan and The Aranyawas Resort in Panchgini. With these additions, RCI expands its Indian portfolio to more than 100 affiliated properties. “We are delighted to welcome these three charming resorts into the RCI network,” said Radhika Shastry, Managing Director, RCI India.

ÂSenior Congress leader and Former Chief Minister of Gujarat

Shankarsinh Vaghela has been ap-pointed as Chairman of the India Tourism Development Corpora-tion (ITDC), which runs the Ashok Group of Hotels across India. There is no fixed term for the ITDC Chair-man, which is a political post. He is already the Chairman of the Con-gress Campaign Committee for the Gujarat assembly elections. He has served as Union Textile Minister in the UPA-I government.

ÂLa Classic Hotel, Bengaluru, India has been recognized as

the ‘Highly Commended Hotel in India’ at The Asia Pacific Hotel Awards held last month the JW Marriott Hotel in Kuala Lumpur in association with HSBC Bank Malaysia Berhad. These awards form the globally renowned Inter-national Hotel Awards.

GoldEn vats ‘bot-tlEd in oriGin’ Plans

ÂIndian Made Foreign Liquor manufacturer Golden Vats Pvt.

Ltd. plans to launch ‘bottled in origin’ (BiO) products - brandy (Cognac), scotch and rum (from the Caribbean islands). The company is in talks with various distillery units and blenders in these locations. The idea is to take the Golden Vats brand beyond India to other Asian countries. “There is a huge market for BiO products in countries such as China and Sri Lanka,” said Natarajan Mahalingam, Managing Director, Golden Vats.

rci expandS neTWOrk

neW chairMan Of iTdc

la ClassiC Wins aWard

MuMbai airpOrT eaTerieS TO ShuT by 1.30aM

nEW WEbsitE for lEs ClEfs ‘d’or india

ÂThe Mumbai police have decided to ensure that all eateries around the

Mumbai domestic airport shut by 1.30 am. They believe such eating joints, a few of which are open round the clock, have become a meeting point for anti-social elements. This could be dangerous for passengers as well as the airport. “Such food joints act as meeting places for the anti-social elements that frequent them late at night or in the wee hours. We have, therefore, decided to make sure they don’t remain open after 1.30am,” said Satyanarayan Choudhary, Deputy Commissioner of Police.

ÂLes Clefs d’or India, which conduct-ed its sixth Annual General Meeting

(AGM) at Taj Lands End, Mumbai on May 18, 2012, launched its new website ‘www.cai.org.in’ just before the pinning ceremony of its tenured members. The site, which will automatically redirect all the visitors to its current websites, has been designed to be more interactive than the previous ones. The web page will feature links to social networking sites and live feeds of Michael Romeil’s blog, and provide members with a blog option, Union Internationale des Con-cierges Hotels “Les Clefs d’Or” (UICH) inquiry page and a feedback page.

coverstory


Today’s modern hotel encompasses spas, health clubs, sports bars, bou-tiques, conference centers, party areas, multiple restaurants and lounge bars. And of these multifunctional units need to be carefully designed and

combining aesthetic, keeping functional aspects in mind. Maintaining the architecture-interior relation is one of the basic principles of creating the design identity. And it is this identity that defines a hotel. But just how important is the “theme” of the hotel design in all this? “Thematic hotels are a rage when there is a destination that caters to a segment of customers, for example a thematic hotel in Dinsey Land locations Orlando, France, Hong Kong, or the casino themes in Las Vegas, Macau and Singapore. Thematic hotels can also be tied in with certain religious places like Haradwar, Shirdi, Tirupati, and Varanasi,” says Ram Vittal Rao, Principal Design Resources Consultant, Vital Concept Design Pvt. Ltd, which has countless of brands under its belt. Adding to this, Alan Barr, Creative Director, BLINK Design Group, a subsidiary of Space Matrix that is Asia-Pacific’s second largest interior design firm, says, “The theme can be inspired from an idea but it shouldn’t be a caricature. It has to be in sync with the local culture, demographics and aesthetics. It can be twisted and modified but should retain its sensitivity to the local tastes and preferences, and should filter into all aspects of the design of the hotel.” But Zia Shiekh, Chief Executive Officer, Svenska Design Hotels, believes that things might not be so simple, he believes, “It is important to have a theme but not go overboard with it.

We believe in having an underlying theme but under-playing it at the same time so that it is not “in-your-face” and doesn’t overshadow the other elements of the hospitality experience.” His hotel, Svenska Design Hotels, demonstrates the importance of design and uses it as a key differentiator but without the over doze. “Our approach is to focus on European minimalist design concepts, based on straight lines and clean contemporary look. While design is a key focus area for us, we remain cautious that we don’t do any “over-the-top” designs. It might make a statement but once the novelty wears off it can become jarring. So our philosophy is simple and sophisticated, so that even 10 years down the line, the designs remain relevant rather than out-of-fashion or jaded,” adds Shiekh. With so many international brands coming into the country, eco.id Architects and Design Consultancy is one such brand based in Singapore. A multi-disciplinary architectural practice with international repute of award winning projects such as The Metropolitan in Bangkok, the first W resort in the Maldives and Naumi Singapore, in India it has worked on Vin-vata by Taj Fisherman’s Cove, Chennai in 2010, and Fraser Suite, New Delhi in 2012. It’s most recent projects are The Gateway Hotel, Chennai that is scheduled to open by the end of 2012 and W Retreat & Spa, Goa that is scheduled to open in April 2015. Founding Partner and Director, Sim Boon Yang says, “It’s important to generate a narrative concept, which reinforces the operating brand company of the hotel, and how it fits into the particular location.”

Head – Projects (Hotels) with JMJ Group,

VisualPanache

Today, hoTel furniTure is maTched in The lines of The archiTec-Ture of The building. if The hoTel is deigned on conTempo-rary/modern lines Then ulTra and mod-ern furniTure is preferred. a hoTel is simply noT hospiTal-iTy, iT’s The furniTure, iT’s where They will siT To have a meal, where They lie down afTer a hecTic day. – sameer hora, mD, iDus

hotels have gradually transformed from a mere short-term shelter into elaborate and extensive expressions of art. but there’s more to the lines than just ‘the look’.

meghna Bhaduri talks to hoteliers, architects and designers and gets their views on the subject.


The hoTel design rep-resenTs iTs sTaTus and

The class iT caTers so one

can have and idea from The exTeriors The kind of facili-Ties and luxu-ries iT would be providing

To iTs cus-Tomers. and

mosT hoTels define This ‘class’ wiTh

arTifacTs, an-Tiques, beau-Tiful décor

accessories and luxurious

furniTure. – ranDiP Dhingra, mD, WorlD Bazaar

coverstory

Shailesh Fulsunge believes in today’s hotel and hospitality world, themes play a vital role in any of the luxury, business or a boutique property and it also plays important role in deciding the ratings and popularity of that hotel. “Especially now that the world has become so small and connected with people traveling extensively across the globe, the role of these theme designs becomes even more important. They can increase ability to attract the targeted clientele. Once the theme is selected, the most important factor is design, which mainly depends on how much ef-forts have been put in the planning.” As Fulsunge explains, while the design is important, it is the designer who has to be responsible about space planning, forms, colors, finishes, durability, light-ing, audio, visuals systems, technology, and most importantly - cost. “Design incorporates both interiors and exterior elements. The exterior in-volves signage, building form, window dressing, entrances, and canopies, outdoor activities, ter-races, patios and landscapes. While the interior aims to make best use of space available in the property, which includes accommodation, F&B areas, reception and main entrance areas, leisure amenities, storage, and services,” Fulsunge adds. According to him, effective designs are those that are planned around a number of key criteria:

Marketing: Appealing to the target market by 1. projecting the desired image and providing the required price & quality.

Ambience: Creating attractive internal envi-2. ronment & conditions that support a suitable atmosphere and the service style.Operations: Meeting the practical needs of 3. servicing the guests efficiently and to required standards.Maintenance: Ensuring fabric & facilities can 4. be maintained to suitable standards easily and replacements are available (example: foreign carpets, tiles and toilets etc.)Capital Costs: Matching the planned capital 5. costs expenditure, which will have been on the anticipated ROI (return on investment)Le Méridien, at the forefront of this “de-

sign” revolution in India, has gone a few steps further. As Anjali Mehra, Area Director Market-ing & Communications, South Asia, Starwood Asia Pacific Hotels and Resorts, discloses, “Le Méridien has unveiled a series of brand defining initiatives, partnerships and artistic signature programming that signal a fresh approach aimed at attracting the world’s creative class.” Based on proprietary Starwood research that showed that the first 10 minutes sets a guest’s mind for the rest of the stay, Le Méridien identified four signature moments to make the guest’s Arrival experience memorable and special. Le Méridien’s ARRIVAL Experience commences from the mo-ment guests arrive at the hotel doorsteps until they have opened the door to their guest room. It was curated by the brand’s Cultural Curator


(Opening Page) Estia, the Moroccan Restaurant at Aloft Hotel, Bangalore (Clockwise from top spread) BPTP Astaire Gardens Gurgaon by BLINK Design Group, an artistic rendering of QBE by BLINK Design Group, an artistic rendering of a restaurant at Taj Gateway Hotel in Raipur by eco-id Architects, an artistic rendering of the all-day-dining space at Fraser Suite in Delhi by eco-id Architects, and Conrad Sanya Haitang Bay Sanya China by BLINK Design Group.

coverstory


Jérôme Sans and engaged a range of LM100™ Members, Le Meridien’s group of cultural inno-vators. Le Méridien aims to become the gathering place for creative minds by providing a space that encourages dialogue, awakens curiosity, stimulated thinking through physical + human components in the space. The environment of the hub will consist of curated contemporary art in high impact areas (graphic, sound, video), unique seating, styling, F&B component with coffee at its center and trained Baristas are the core compo-nent of Le Meridien’s Hub.

Earlier this year, Le Méridien appointed Thukral & Tagra, an artist team made up of Jiten Thukral and Sumir Tagra, as new members of its LM100™ Creative Community. Brought on board to provide artwork for high impact areas T&T, as the contemporary duo are known as and most impressed by L’Hotel in Paris, said, “Art installa-tions are definitely a rising trends in hotels today. Hotels need to be interactive! Each space directs us to choose a particular media. So its’ a careful mix of things that inspires us, so they can all live together instead of struggling! And we would begin with the rooms instead of the lobby.” Amongst others, the unique program “Unlock Art” ™ has been developed and implemented where Le Méridien Hotels & Resorts around the world partnered with forward-looking, pro-gressive cultural institutions enabling guest to discover a new perspective through the arts and cuisine.

According to Shiekh, “People are looking for unique, differentiated experiences, and design plays an important role in sensory stimulation to guests, who want to live/ dine in places that are aesthetically pleasing, yet comfortable and cozy.”

And are there any areas designers and archi-tects need to focused on while planning a hotel design? According to Yang, planning the hotel design should revolve around a series of guests’

experience, and it should be largely focused on public areas and ultimately the guest room. “This is where they spend a bulk of their time to retreat for either work or rest, and attention should be dedicated to the two areas,” he adds.

Barr on the other believes while planning a hotel design, a holistic approach is a must. “Every area has to be focused equally so that the end product is a living and breathing space. At dif-ferent points in time, the focus could vary from front of the hotel to the back, pedestrian space etc. But in the end, to keep operating costs low and provide a seamless customer experience, all the aspects need to be stressed upon. Leaving out any aspect will hamper the overall experience,” he says. Shiekh agrees, “Functional elements are equally important as design and it is critical to have a balanced approach between design and practicality so that neither one overshadows the other. Hospitality design is especially complex because the services are more exhaustive and need to be properly planned hand-in-hand with the design elements.” Although Rao states that there is no specific segment that receives any priority, the hotel must be a cohesive whole of various parts, for example engineering, kitchens, heart of house areas, and the laundry. “The front of house, like the restaurants, bars, function halls, and guest rooms are parts that are all important. So planning these spaces do require priority and careful attention. All hoteliers know from experi-ence that should a part be neglected, it remains a point of concern forever during the day-to-day operational activities.”

In India Aloft Hotels follows the design direc-tion of the brand globally and as Mehra says, “It was created to shake up the staid, traditional select service segment of the hotel industry. It delivers style at a steal with urban-influenced, modern, open and vibrant design – and a social guest experience – all at an affordable price point.

hoTels look for durable

and comforT-able furniTure

ThaT can be used in ev-

ery parT of a hoTel. keeping

This in mind, our ‘all weaTh-

er ouTdoor synTheTic

wicker furni-Ture’ has fiber

ThaT makes Them weaTher-

resisTanT and mainTenance-

free, focusing on comforT, qualiTy and

durabiliTy. – rahul JinDal, mD,

loomcrafTs


The design de-fines The sTa-Tus of a hoTel and iT’s The firsT Thing a guesT noTices while enTer-ing or leaving The hoTel. The hoTel’s design and decor musT be eye caTching and appealing. The spaces should enhance and pull The guesT To noTice iT and be de-lighTed in iTs uniqueness.” – suBBanshu Jaiin, mD, BlackBerry oVerseas

In the same way that W Hotels broke through the clutter of conformity in the upscale hotel arena more than a decade ago, Aloft is shaking up the industry for the next generation of traveler. Aloft hotels are geared toward savvy, design-conscious consumers who grew up with the democratiza-tion of design.”

Even the amenities have become design conscious. At Aloft bathrooms include the Bliss Spa, walk-in showers with rainfall showerheads and signature coffee. But technology is clearly intertwined with the element of design. With styles essentially has to come with convenience. At Aloft, each room has a plug-n-play docking stations that allows guests to recharge and link up their tablets, laptops or music devices to the TV. The hotel’s self-service Touch-n-Go Kiosk, not only looks sleek but allows guests to check-in and check-out in a breeze. With its touch-screen technology, guests can choose their room and floor, confirm rates, get keys, and print airline boarding passes.

Then there are brands which are classified as high-class design hotels simply because they are created to be creative and high-end. This includes hotels like W Hotels, Sofitel and Chatwals. By the end of 2012, Mumbai is to have its own W Hotels, along with Paris, Guangzhou, Singapore, Milan, Shanghai, Abu Dhabi, Bangkok, Athens – Astir Palace, Muscat, and Sante Fe, Mexico. W Hotels forever changed the hospitality landscape with a series of industry firsts in the past 12 years, in-cluding: the transformation of the hotel lobby into the W Living Room experience; the introduction of the W brand’s signature Whatever/Whenever service philosophy as a vehicle to fulfill every guest’s dreams; extension of the lifestyle experi-ence into retail through W The Store; recogniz-ing the importance of creating an atmosphere through a signature scent, candle lighting and music; the reinterpretation of the hotel mini-bar

into the W “Munchie Box” to present the brand’s lifestyle point of view in-room; and the reinven-tion of the presidential suite into W’s “Extreme Wow” and “Wow” suites. “The brand is currently working with renown, cutting-edge designers and architects from around the world, including Concrete Architectural Associates (Amsterdam), United Design (London), Studio Gaia (New York) Ricardo Bofill (Barcelona) Patricia Urquiola (Milan), Antonio Citterio (Milan), and Gwathmey Siegel, Yabu Pushelberg, and Clodagh,” adds Mehra.

With so much to choose from, which hotels rise up to the challenge? Barr believes the only hotel in India, which has truly impressed him from an architectural standpoint, is The Trident in Gurgaon designed by Thai architect Lech Bun-nag. He adds, “It blends traditional ethnic design with futuristic elements. There is a good blend of Arab and Moghul exterior architecture to its rich-ly detailed geometric interior. It is a very contem-porary Indian hotel. It has reinvented hospitality and is not just a piece of soulless architecture.” According to Roa, “Architecturally impressive hotels may not be functionally workable. Having said this The Taj Lake Palace, The Udaivilas in Udaipur, the Amarvilas in Agra, the Rajvilas in Jaipur and the Vanyavilas in Ranthambore, are hotels very impressive architecturally. These are also functionally efficient hotels.”

Yang on the other hand believes history is what makes hotels in India architecturally im-pressive. “From a foreigner’s perspective, India excels in its historic properties, such as its palace hotels. The conversion of old houses in hotels is singularly the most impressive experience for foreign guests, especially when combined with high quality of service that is often associated with India.” Similarly, Fulsunge believes old is gold. “Today, old architecture has a fusion of new technology and trends, which is an add on. While

(L-R) Soul, the Mesa Lounge and the bath-room of the Luxury Suite at Svenska Design Hotels

coverstory


le méridien has unveiled

a series of brand defining

iniTiaTives, parTnerships and arTisTic

signaTure programming

ThaT signal a fresh

approach aimed aT

aTTracTing The world’s

creaTive class. based

on proprieTary sTarwood

research ThaT showed ThaT

The firsT 10 minuTes seTs

a guesT’s mind for The resT

of The sTay. – anJali mehra,

area DirecTor markeTing &

communicaTions, sTarWooD

(Top) Mesa Deli at Svenska Design Hotels (Bottom) Taj Westend Hotel Bangalore


the ethnic beauty remains, an up-graded technol-ogy helps the property keep up the times. These include the Indian Palace (Heritage) Hotels and The Oberoi Grand in Kolkata, which at 125 years old and fondly referred to as the ‘Grande Dame of Chowringhee’, offers the City of Joy a classi-cal stay that combines Victorian and traditional Indian style, reflecting the city’s colonial history. On the other hand, Raj Palace in Jaipur brings the royal tradition of Rajput Kings through its many original antiques, furniture, and carpets of royal heritage. Shiv Nivas Palace in Udaipur is graceful and elegant in design blending Rajput and Euro-pean architecture, while the Hari Mahal Palace in Jaipur embraced in historical architecture and is a confluence of architecture from British, Mughlas, and Rajputana.”

With so much heritage and international in-fluence, the question is what are hotels in India still missing. According to Barr hotels in India need to improve on three main accounts:

Processes are not adhered to by developers 1.

assiduously. Global best practices are not yet being followed entirely. There is also a dearth of project management consultant (PMC) expertise which is hurting process compliance. Any slack in process compliance impacts the end product in a big way.Quality of craftsmanship is low compared 2. to the more developed Asian and Western markets. There are also not enough crafts-men available in India. Budget constraints are a major issue as well. The construction companies and the sub-contractors need to do more to train the people who work at the ground level to get a better final product.Adoption of new technology is very slow in 3. India. In China, people are much more will-ing to adopt new technology in the architec-ture of hotels. There is a pressing need for Indian developers to broaden their horizons in this regard. “In terms of per capita hotel rooms available,

Indian market is still in its nascent stages. With time, hopefully the market will mature and these problems will be sorted out,” Barr adds. Yang recognizes that though there are many new foreign operating brands opening in India now, only a handful are built and designed to the highest quality. Many are mediocre, often due to budget, the owners’ lack of attention for the right consultants for projects, and low demands on quality contractors. Another point Fulsunge points is that architects usually fail or give less priority to the back of the house, the backbone of any hotel. “This is an important factor Indian architecture need to improve. They usually focus on the design, aesthetics, eye appeal imagina-tions and the front of the house presentation, which is the primary requirement to bring in the guests. But the flip side of the coin is that even with the best front of the house presentation, a guest doesn’t return unless the service is up to his satisfaction. And once the hotel is built, operations flaws from design and architectural point of view are near impossible to change without disturbing the other areas.” He believes hotel development is a subject in itself and each element of the hotel needs to be developed by the various experts and not just the architect or designer. “Architects in India must understand that a hotel is like a complete city by itself. An architectural form just does not define the build-ing. The functions of the hotel sometimes can transgress the architectural and interior design forms and it’s a challenge to have a happy mar-riage of ideas, forms and an operationally effi-cient spaces. The teamwork must encompass the expertise of all consultants and there cannot be a lead without properly communicated design forms. The owner developer and brand should not just hire an individual an architect, then look for the remaining consultants. This aspect of hir-ing a team before putting pencil to paper does have its own merits,” Rao concludes.

The Theme can be in-spired from an idea buT iT shouldn’T be a caricaTure. iT has To be in sync wiTh The local culTure, demographics and aesTheT-ics. iT can be TwisTed and modified buT should reTain iTs sensiTiviTy To The local TasTes and preferences, and should filTer inTo all aspecTs of The design of The hoTel. – alan Barr, cre-aTiVe DirecTor, Blink Design grouP

Tell us a little bit about urself? I was born in New Zealand. I’m mar-ried and have three daughters. Aus-tralia is now my home. High I went to university in New Zealand and in New York, and hotel school in Cornell. This is my 11th times as general manager at a five star hotel. My family and I have lived in 11 different countries in the last 30 years and this is my second time in India. I opened the Hyatt Regency near airport in Mumbai in 2001. I have been here for nearly two years. I used to come here a lot. I have an Indian wife and her sister lives in Nizamuddin, so we used to come here on holidays when I was working as pre-opening general manager of the Grand Hyatt, Beijing. They asked me if I was interested in coming to India and

TALKINGPOINT


Passion For

ExcEllEncEa native new Zealander and no stranger to india, Roger Wright speaks to Meghna Bhaduri about his experiences as a hotelier and working in india the second time round.

Exc

hema

nt r

awat


Then From here i was TransFerred To run The hyaTT Casino hoTel in Ko-rea and From There wenT To hayman For 5 years, whiCh 2 weeKs aFTer ileFT, was raTed The besT hoTel in ausTralia! The hoTel is on The GreaT barrier reeF, iT’s beauTiFul

I said, “You bet”. Hence, I entered Bombay and from there, to Korea, running a casino hotel and then from there to Australia, and Hayman, which is one of the leading hotels now for 5 years. And now I’m here for two years and I kind of feel privileged to be able to live and work in such a hotel.

Why did you choose hospitality as a career?Oh, okay. Well, I am from a very working class New Zealand family, and there was no way my mom and dad could have afforded university. So, to fund my way to commerce degree in Economics and Commercial Law I worked in pubs, and clubs and bars and just funded my way through and worked as an accountant for a couple of years and knew that I didn’t want to do that for the rest of my life and stayed working in hotels and eventually got a job managing a small hotel in New Zealand and then a much bigger hotel in western Somalia. It’s a wonderful country. I was there for two years, running a 100-room hotel, and then I got transferred to Fiji where my wife was being born. There’s a big Indian community in Fiji islands, and our second daughter was born there and then I got approached by Hyatt Interna-tional to see if I would be interested to help them open the new hotel in Fuji. So I went there as No. 2 executive assistant manager and then somehow rather, they put me on a fast track GM’s program, which made me go to America and working there for a couple of years. After I finished that program, I ended up pre-opening General Manager for Hyatt Hotel in New Zealand and since then we’ve lived in Auckland, Brisbane, Ayers Rocks in Central Australia, Port Douglas in Australia, and Taiwan. I opened my third hotel in Taiwan in 1992, 1993, 1994; a 400 room hotel in Southern China, a 420-room hotel in central Beijing; Swiss Hotel Beijing and then Hyatt from Grand Hyatt Beijing which is 600 room hotel with 800 apart-ments. And when they asked me if I wanted to come to India, I said, “You bet!” I knew my wife would love to come since her sister lives here. Then from here I was transferred to run the Hyatt Casino hotel in Korea and from there went to Hayman for 5 years, which 2 weeks after I left, was rated the best hotel in Australia! The hotel is on the Great Barrier Reef, it’s beautiful. So, now it’s been 2 years here at this hotel.

You have had so many people working for you in different countries. How has your experience been in India?

I think India has been a relatively easy place to work. It’s because we probably have the best-educated work force in the world in the hospitality business in India. I mean, we’ve got staff are just using housekeeping as a career path and they’ll probably got to front office, next somewhere else and then forward. I would be surprised about that people say there is a scarcity of skilled labor. Maybe it’s because we’ve got a choice. We got a choice like Oberoi, Taj and some of the international brands to pick from the best. We’ve got a very, very clearly articulated selection criteria at all levels in the hotel, and that’s working for us. If somebody has had a personality bypass, we don’t let him work here. If they’re not warm and gentle, they can’t work here. When you think about it, its ingrained in Indians. At home if some-one comes home, your mom and dad makes them feel special. There is no question. They came into your home so they were special. This is inside you, this is Indian. All we say to our staff here is bring that to work. We’re not going to un-train you and then train you our way – just for yourself and have a sense of confidence. Development I think, is as good as anywhere in India, which means it’s probably as good as anywhere in the world. The training and development program that we’ve got in this hotel would stand up any-where in the world. And we’re only 6 weeks away from setting up a learning center with it’s own computers and everything. Staff can go online and get an additional qualification if there are interested. We’ll help them with that. So, there is a compelling reason why good people would work in this hotel. So there is talent in this country honestly, all you got to do is be able to create an environ-ment in which they are able to learn and grow and develop and make a few mistakes and learn and move forward.

How has the hospitality scene changed since you came here last time?I think it’s better, it’s improving and it’s professional. I think Indians are getting the opportunity to run good hotels and when they get that opportunity they won’t let any-body down. For the last 20-30 years, India is gradually getting better. I think the talent in this country is as good as anywhere in the world. I think the talent is here. They say it’s easier to be a king of somebody else’s castle than a king of your own castle. My sense is that India might have a little bit of that. I don’t think that there is any validity it that because we have talented people here.

Passion For

ExcEllEncE

TALKINGPOINT

The TraininG and

develoPmenT ProGram ThaT

we’ve GoT in This hoTel

would sTand uP anywhere

in The world. and we’re only

6 weeKs away From seTTinG uP a learninG

CenTer wiTh iT’s own

ComPuTers and

everyThinG. sTaFF Can

Go online and GeT an addiTional

qualiFiCaTion iF There are inTeresTed

Today, if I walk into a room full of senior man-agement at this hotel, there are 15 or more who in 10 years might be running this hotel when I come back, no doubt. I think it is a reflection of the caliber people we have been able to hire for this hotel. This is because their brand is strong and the hotel is good. Good people don’t work in a hotel if they know that it’s not successful or where the senior management doesn’t care or is more interested in their own well being.

What are your views of leadership and how do you motivate your staff?I am one person. There are 960 people work-ing here. I have the leadership role as Gen-eral Manager. I have the vision and the positioning role. There is no reason why anybody’s place of birth should dictate whether they’re going to be success-ful or not in hospitality or business. Perception may be different, but reality is you don’t want them to be subservi-ent either. We make a commitment to sophisticated international travelers, whether Indians or non-Indians, they are people who are used to travel-ing the world and staying at hotels. We make a commitment that we will provide them with a world-class service but we don’t make a commitment that we are going to provide them with servants or the people will be subservient. They are going to be professional, warm, hotel people. And I will stand besides these guys and make damn sure it doesn’t happen. It is my responsibility to energize people, whether its guests or staff and I do that consciously and I know that that re-flects in their confidence and their behav-ior and they say if they come to work with a clear focus on what the work requirements are, and it’s not to be fawning every time with the general manager or senior manager walks around but they focus on the commitment to standards and quality and what they have been trained to do. Then I think they’re going to be more affective. It’s about commitment and it’s about trust. And the trust component for me is important because I have established the standards for this hotel. For example in Spectra, which is one of the finest restaurants in this country, we’ve got entry-level staff. When they first arrive, they know that there are 75 tasks that they got to perform. It is clearly articulated. For every task there is a standard written and approved by me. For every standard, there is a recommended procedure and then there is a written verbal competency test for 75 tasks. The restaurant manager or assistant restau-rant manager trains them and makes sure that they can perform their task.

Once they learn they can start to add a little bit of their own personality, their own style. I think it’s a wonderful thing because the vast major-ity of people that come here expect a little bit of interaction. That’s what puts the energy in the professionalism into this hotel. I know I cre-ated this environment. And if I all of a sudden decide that I was going to be clicking my heels and yelling and screaming at everybody who

hemant rawat


iT’s abouT CommiTmenT and iT’s abouT TrusT. and The TrusT ComPonenT For me is imPorTanT beCause i have esTablished The sTandards For This hoTel. For examPle in sPeCTra, whiCh is one oF The FinesT resTauranTs in This CounTry, we’ve GoT enTry-level sTaFF

walks pass me so that they would work harder, my instinct and my experience tells me that in that environment they will only work harder when I am watching. I can’t be watching them 24 hours a day. So you have to extend a level of trust. No one here is frightened to make a mis-take. We do make mistakes, some we’d rather not talk about. But everybody makes mistakes. It isn’t because people don’t care or aren’t com-mitted. I am able to influence the creation of this environment. The story I tell in orientation is if I decided I am not going to do my job for 2 hours, no one would know. You are waiter in a restau-rant you decide I am not going to do anything for the next 2 hours, the world would know! I think, it’s a big deal and they know that.

You have been in 11 countries. Do you think the situation is worse here? I don’t remember the last time I blamed the place I’ve lived or worked in. I divide it into two: I don’t like something and I can’t do any-thing about it, so I learn to live with it. If I don’t like something and I can do something about it, I do something about it. I do like it and I am going to enjoy it. So that’s it’s, it’s a little bit black and white I suppose. But that’s the way I choose to, kind of, look at life if you like, and it – it works.

But what are some of the challenges you face?The job of the senior management team to make sure that everybody is totally focused on being better today than they were yesterday - that’s a challenge. But as the hotel moves from it’s third year into it’s fourth year I would say, retain-ing a talent is going to be challenging. And the best defense to that is make sure we have got somebody ready to step on to the bridge when somebody moves on and accepts another op-portunity. Maintaining the physical plant is less of a problem here. The effect is getting better. The opportunities are global. When you’ve got the candidates like we’ve got, the biggest limitation to success is thinking that you have already arrived and that innovations has already happened. If you think you’re already there, then you’re in trouble. There’s always scope for growth. Other challenges are talent retention. I believe that the ultimate responsibility of a hotel general manager is to be able to create a business where sustainable cash flow growth is possible. Cash flow growth means we’re getting more money as the hotel moves forward to the owners and be sustainable, So sustainable cash flow growth is a big part of the culture of this hotel and it is clearly articulated in our budget segment. Where we want to go, what we want to do.

How would you compare the leela brand to others in India? I think Taj and Oberoi have the international presence, recognition and quality commitment, both for different reasons. And I think, Leela, in

these last 10 years or more, has clearly created its own space and set of expectations, so much that people now say that if it’s a Leela in that location I want to stay there. 20 years people have been saying that about Oberoi and Taj. I think, they’re saying that for Leela in the last 5-10 years. So, I think that’s quite important.

What are your views on the comparison of the hospitality industry to china and the other Asian countries?The huge advantage for India is that it’s had at least 30 years of world-class hotel schools, ex-panding rapidly and English was so much easy here than China. I lived and worked in China for 8 years and loved everyday of it, but there wasn’t the language. You can learn the words right but for Indians English is really not a sec-ond language, it’s a first. It also becomes easier to be able relate to foreigners or visitors from other parts of India. My sense is that Indian hos-pitality is a bit more natural and a bit easier.

Do you like Indian food?I like South Indian food best. I like other things too like tandoori chicken, dal, probably surmai or some fish dish.

Do you speak a little Hindi?No I do not. I have pretty good vocabulary but my grammar is terrible. You know, when I first arrived here we had these contractors and they were walking through and leaving the doors open. I knew they didn’t speak any English and I didn’t know the word ‘darwaza’. So I said “Palla band karo” - in Fiji Hindi, “palla” is the door, but actually it is not ‘door’ here is it? So the guys looked at me like I was crazy. So I went back to my assistant and asked, “What is this word you used for door here?” She said, “Darwaza”!

What do you do when you are not working? I go to gym. I swim. I’ve got some good friends here. I know all lot of people here who I genu-inely love being with.

Have you traveled around India?Not as much as I would like to actually. We will in the coming year, travel our own some of those places in and probably further North too, I’d like it, you know, I mean, I honestly I work 7 days a week. But I then genuinely feel privileged to be out of working right now in a hotel as good as this and the sort of caliber people that you work with and I know that my attitudes prob-ably reflect in those guys performing too close to the maximum level, their carried ability I know, I influence that and it’s a conscious thing. I hate been using the word leadership but if it’s a style thing, that you know, people will perform bet-ter if they know they’re trusted and they know what their expectations are and the expectations are very clear.

HOTELREVIEW


With more than 3,000 Oakwood associates worldwide, nearly 25,000 apartments, and more than 300 network partners, Oakwood is today at the forefront in the hospitality business worldwide.

CustOm-made

SoluTionS


OakWOOd asia PaCifiC OPer-ates OakWOOd Premier, OakWOOd residenCe, OakWOOd aPartments With OakWOOd Premier re-sOrts and Oak-WOOd resOrts COming sOOn. One Of their Premium PrOP-erties is Oak-WOOd Premier Pune, WhiCh is POsitiOned On Prime real estate in kOre-gaOn Park area

AA global leader in the field of serviced apartments, Oakwood offers flexible, easy to use, custom-made solutions. In fact Oakwood Asia Pacific manages some of Asia’s finest serviced apart-

ments for business and leisure travelers in China, Hong Kong, India, Indonesia, Japan, Korea, Philippines and Thailand. Additional properties are scheduled to open every year in strategic loca-tions across Asia Pacific. Oakwood Asia Pacific operates Oakwood Premier, Oakwood Residence, Oakwood Apartments with Oakwood Premier Resorts and Oakwood Resorts coming soon. One of their premium properties is Oakwood Premier

Pune, which is positioned on prime real estate in Koregaon Park area.

If the very busy heart of the city is where you want to be, then any one of the 200 tastefully designed rooms at Oakwood Premier will be the perfect escape from the chaos of Pune’s most hap-pening area (Koregaon Park). Oakwood Premier has the largest inventory (200 rooms) of chic ser-viced apartments in Pune. Located in a quiet resi-dential area near Koregaon Park, this hotel also allows pets. They have an area where children can play, ideal for families with kids. Other facili-ties include a private entrance for each annex, car wash, massage therapist, WiFi connectivity, flat screen TV with Home theatre system, granite and marble bathrooms, fully equipped kitchen (including high quality kitchenware and electric hobs) and walk in closets. Oakwood Premier also houses a fully equipped gym with modern cardiovascular and strength apparatus and an invigorating pool along with recreational facilities like a tennis court along with a squash court. For those who wish to unwind, a visit to the Sohum Spa is the perfect solution. There is a wide range of apartment configurations and choices for guests (550sq ft – 1400 sq ft) to pick from be it a Studio, 1 BHK, 2BHK and 3 BHK as well as choice of garden apartments on the ground floor. All rooms are spacious and have an outdoor seating area and balconies. Their 24-hour multi-cuisine restaurant known as Senses is popular with room guests as well as locals. Recently the hotel has come up with a chic new Italian café called Bistro and an elegant lounge called Oak Lounge. The Whisky bar and Cigar Lounge connected to the Italian Bistro makes it ideal to spend a relaxed evening after a long day at work.

For business and leisure travel or a combina-tion of both, Oakwood Premier Pune’s scores with its strategic location. The airport is a mere 5 km away and Pune Railway Station at a distance of 3km, leading IT parks and various business districts are within proximity as well.

Bistro This neighborhood deli is fairly new and is already a big hit with most Puneites. Bistro serves a diverse menu ranging from traditional Italian, a few European preparations along with innova-tive fusion dishes. This eatery emphasizes on a selection of an extensive variety of teas, coffees, healthy juices, freshly baked breads, cakes and other bakery delights with an option of grab and go. Retail merchandise consists of exclusive coffee accessories, fresh herb pots, meats, cheese, sauces, condiments, wines, chocolates and international ingredients for cooking at home. Interactive live kitchens showcasing Italian home-style pizza, va-riety of freshly made pastas and display of meats and cheese stimulates the senses integrating the diner as part of the action.

With an al-fresco area, the mood is warm and relaxing making it an absolute delight for

HOTELREVIEW


Offering an eCleCtiC

mix Of musiCand enter-

tainment in its uniquely relaxed am-bienCe, Oak

lOunge serves as a versa-

tile retreat and the ideal

PlaCe tOlinger after WOrk, Over a

drink Or Party tO the sOunds

Of jazz, retrO and interna-tiOnal musiC

guests drifting in and out, meeting friends, browsing through the magazines, relaxing on soft couches or holding meetings. Bistro is ideal even if you just want to check your emails over a cup of coffee or just surf the Internet in this eatery’s Wi-Fi enabled premises. This is an ideal setting for quiet self absorbed moments, a quick take away or an informal rendezvous. Freshly baked breads and pastries as well as a wide selection of products are sold on retail. Various packaged drinks, salads and baked goodies such as croissants, muffins, doughnuts as well as sand-wiches, pastries and cakes are a part of the menu.

With a talented team of young chefs, Execu-tive Sous Chef Shailendra Singh has created an interesting menu such as thin and crisp wood fire pizzas, barbequed chicken wings, firecracker red prawns, calamari fritters, an interesting assort-ment of sandwiches, risottos, etc. The service at

the Deli is proactive, friendly and prompt. An ideal space for a birthday, kitty party or a small gathering the Bistro also offers tailor made packages for a private event. Be it in-dulging in irresistible desserts, opting for a quite time with

a cup of coffee, healthy nutri-tious food, having conversations

over a glass of wine or having the convenience of retail right around the

corner, all this is available at Bistro. Hours of Operation: 11 am to 11 pm

Covers: Indoors: 35 & Outdoors: 40Seating: Indoor and Outdoor

oak loungeOffering an eclectic mix of music and entertain-ment in its uniquely relaxed ambience, Oak Lounge serves as a versatile retreat and the ideal place to linger after work, over a drink or party to the sounds of jazz, retro and international music.

The quaint interiors and plush oversized

Wi-Fi enabled premises. This is an ideal setting for quiet self absorbed moments, a quick take away or an informal rendezvous. Freshly

the Deli is proactive, friendly and prompt. An ideal space for a birthday, kitty party or a small gathering the Bistro also offers tailor made packages for a private event. Be it indulging in irresistible desserts, opting for a quite time with

a cup of coffee, healthy nutritious food, having conversations

over a glass of wine or having the convenience of retail right around the

corner, all this is available at Bistro. Hours of Operation:

Oakwood Premier

81, Mundhwa, Koregaon Park Annex, Pune-4110136

Call: +91 20 2674 7474Fax: + 91 20 2674 7575

E-mail: [email protected]

Tariff: `6000-12,500/-plus taxes


sen5es Over-lOOks a sOul sOOthing sWimming POOl. sPeCially designed tO attraCt the bOth lOCal guest and tOurist, this restaurant Of-fers a fine din-ing exPerienCe as it Presents an exCellent seleCtiOn Of dishes

lounge sofas surround the lounge with a long bar which is one of the primary features of the decor. Oak Lounge serves classical and new world wines and is a wine lover’s delight. Wines are served both by the bottle as well as by the glass here. The impressive display of a wide selection of wines and whiskeys from around the world only add to the charm of this elegant and chic lounge. A private lounge allows cigar enthusiasts to enjoy their Cubans in a mini–ha-ven of solitude. Oak lounge dishes up signature beverages from classics to unique after dinner cocktails. The beverage list includes a variety of mocktails, heady cocktails as well as internation-al spirits. With a renowned DJ playing lounge music, Oak Lounge converts into a nightclub raising the bar and tempo to hip hop and house music post 11pm. The Lounge is open from Tuesday to Sunday. Guest can order a variety of finger food or from the mezze selection or even choose from their various pizzas.

Operational through: Tuesday to SundayClub Hours: 7.30 pm till 1.30 amSeating: Lounge style and a Private Dining

room

Sen5es Restaurant & loungeSen5es restaurant and lounge with its unique ambiance is a veritable gastronome’s delight. This spacious restaurant overlooks a soul soothing swimming pool. Specially designed to attract the both local guest and tourist, this restaurant offers a fine dining experience as it presents an excellent selection of dishes. The menu ranges from International gourmet clas-sics to European, Indian, and Asian cuisines apart from made to order dishes, which are not a part of the menu.

Using the finest ingredients from across the world, each dish at the Sen5es restaurant and lounge is fresh and full of the typical flavors of the region of its origin. Sen5es Bar offers over 110 different varieties of drinking options with an extensive range of heady cocktails. Open round the clock, the restaurant Sen5es offers a large selection of buffet breakfast, lunch and dinner; it also features a la carte dishes all day and night.

n Text: Jyoti Balani n Photographs: Courtesy Oakwood

RESTAURANTREVIEW

A restaurant that has been recognized with a number of awards like the HT City Crystals People Choice Award in 2009 and 2010, “101 Finest Restaurant” by Mail Today in 2010 and People

Choice Restaurant by the Times Food & Nightlife in 2010, one wonders if the quality and efficiency of the service and food is still the same. And it is. It’s one of those few places that remains consis-tent.

Monk has a minimalistic Zen décor using neu-tral earthy, tans, browns and creams. Although the Tatami back chairs are ultra chic, the furniture in general is simple and ensures comfort while dining. As delicious aromas waft in from the live kitchen counter, one can spends quite a bit of time deliberating what to eat, as the Oriental Cuisine menu is so eclectic. Although there is a sprinkle of Thai dishes spiced up with influences from Indonesia, Malaysia and Singapore, the

Bowled

OverAn oasis of calm in the hurly burly of this madcap life, The Monk at Galaxy Hotel Shopping Spa is a refreshing Zen retreat with a restful ambience.



our concepTof ServinG in Bowl AS AwHole MeAl, BeinG orienTAl iTS HeAlTHy And Hi-end veGeTABleS uSed for MeAl. we AlSo HAve expATS cHefSfroM MAlAySiA And SinGApore, wHo MAke uS SpeciAl. - cHef rAHul rAnA

menu consists largely of Chinese dishes. Once the dishes arrive, they are aromatic, colorful and light on the palate. Another element of the menu stands is the ‘meal in a bowl’. Chef Ra-hul Rana, Executive Chef, Galaxy Hotel Shopping Spa, explains, “Our concept of serving in bowl as a whole meal, being oriental its healthy and hi-end vegetables used for meal. We also have expats chefs from Malaysia and Singa-pore, who cover oriental cuisine and make us special. Our signature dishes are Crystal Dumpling, Teppan Noodles, and Homemade Coconut Jaggery Ice Cream. But perhaps our most popular component is the Sichuan\Garlic Basil Sauce. It is full of flavor and has perfect blend of spices.”

Some of the other highlights include Dim Sums, Sautéed Prawn Sichuan style, Crispy Vegetables in Lemon Chili, Chicken with Seven

Spices Dumpling and Pak-Choy Spinach Dump-ling. There’s also a choice of Burnt Garlic Chicken Soup, Vietnamese Mince Corn Soup, Teppan

Seafood in XO Sauce and Teppan Veg-etable Spicy Chili. But those who like to heat things up, there’s Sticky Rice Chicken in Sichuan Sauce and Sticky Rice with Spinach, Baby Corn & Straw Mushroom in Soya Dry Chili Sauce.

Launched in 2005 and designed by TID Singapore, The Monk can seat 62 a meal for two comes to roughly Rs. 1,500 – a steal given the extensive selection and quality of dishes avail-able. There’s also a meal package that

consists of two starters followed by three main course dishes, ending finally with a choice of dessert. Open from 12:30pm to 11:30 pm, this Zen dining space leaves you happy and satisfied, and definitely thinking when you’ll be coming back!

Seafood in XO Sauce and Teppan Vegetable Spicy Chili. But those who like to heat things up, there’s Sticky Rice Chicken in Sichuan Sauce and Sticky Rice with Spinach, Baby Corn & Straw Mushroom in Soya Dry Chili Sauce.

by TID Singapore, The Monk can seat 62 a meal for two comes to roughly Rs. 1,500 – a steal given the extensive selection and quality of dishes available. There’s also a meal package that

Chef Rahul Rana

BarREVIEW

A BAr of

LifeLagerbay’s mix of retro music, good ‘ld food and an interactive, do-it-yourself bar makes it a magnet for a casual evening fling… and many after that

What do you do when you cannot rep-licate a success? You build something totally opposite and different. That’s exactly what former Zenzi associates and now partners Naveen Kotyan-

kar, Ramesh Dabholkar and Sonu Hareshgehi did when they started Lagerbay in early 2012. So in place of the flamboyant Zenzi, which ruled as the watering hole for people, art and culture for many years, came Lagerbay – a subdued Ameri-can diner that much against its name doesn’t serve lager. Yet, in a short period of two months, the place has had quite a few patrons to its credit.

Finding Lagerbay is easy. It is exactly where Zenzi was. So ask anyone Zenzi and you will be guided to Lagerbay. But that’s the only thing binding the vibrant former cousin to its new qui-eter Americanized diner. Rest, everything about ‘Lagerbay’ has novelty – be the wooden structure that welcomes you, the soft interiors with a por-trait of Bob Marley smiling at you, the retro coffee machine, the 70s and 80s music played from an iPod dock or the menu that puts Fish n Chips as a starter.

The first thing that you notice about Lagerbay is the ambience – it’s simple and it’s calm. Even on a busy day, you would find your ‘spot’ – near the bar, next to the main dining or on the long red sofa. It’s well lit, a blessing for a concretized city like Mumbai, where getting sunlight means an early visit to the beach. The music is hum-


The sTAff Behind The counTer know Their drink And Are experi-enced enough To suggesT you A differ-enT wine/mALT To Try, or jusT Be A pArTy To Try ouT A cockTAiL your sTyLe. in fAcT, on Less Busy dAy, you even geT inviTed To mix your own drink wiTh heAd mixoLo-gisT nAveen, which By The wAy, is ALwAys on The house

mable, you would do instantly as the songs are mostly from the 70s and 80s. In an age where restaurants experiment with interiors, covers and themes, Lagerbay looks like a ‘blast from the past’. From the way the tables are laid out to the menu, everything gives a sense of familiarity. There are no fancy words used, and nothing on the menu is a ‘signature dish’. A Bloody Mary is called Bloody Mary and a Fish and Chips is Fish and Chips. This we were told has been a delib-erate act as simple menus are easy to read and order. We agree. But that doesn’t mean dishes and drinks cannot be customized. For most part of it, all dishes are tweaked to suit the taste, once asked. Just like the Grilled Rawas we had. Crisp and sweet from the outside and soft inside, it was served with mashed potato and on a bed of blanched fresh spinach. Delightful! While the mashed potato was rightly seasoned and smooth, it was the coating on the fish that was interest-ing. Sweet, being the key word. The dish works down perfectly for those looking for something wholesome. Most portions of the Main Courses at Lagerbay are for a single diner, but enough to be shared by two, if more than one dish is ordered. This is especially true for the starters. Like the Vegetable Quesadilla and Prawns & Calmari Ajilo or even the rustic Fish n Chips is good enough for three, just be sure to tell how you like your French Fries, especially in the case of latter. For the vegetarian, though the options are limited, the food is good to say the least. Our recommendation is the Mushroom Risotto, if creaminess defines your risotto. Likewise for the desserts. Sinfully-creamy, they are the best bet on the menu. There are a few letdowns like the Chick Pea Hummus that came dry on our table, but does little to mar the experience, when it can be changed on notice.

The highlight of this place is of course the bar. Rustic with an old world charm, it’s minimalistic look – both on the menu and the bar rack – is a farce in the sense of the cocktails and mocktails

this place deftly spins out. The menu is simply written. So you know what your drink is made of, and you get that. But try going beyond the limited menu and it’s the world for you. The staff behind the counter know their drink and are expe-rienced enough to suggest you a different wine/malt to try, or just be a party to try out a cocktail your style. In fact, on less busy day, you even get invited to mix your own drink with head mixolo-gist Naveen, which by the way, is always on the house. This aside, there is a huge list of unlisted cocktails that can be asked for and delivered, pro-vided the resources are available. Like for us the Sangria was not the one charted on the menu, but made of Sula’s Santoria and doused with seasonal fruits like granny apple and oranges. Addictive! And the Strawberry Martini that had season’s last. Then there was the Hot Toddy too. Traditional stuff yet made milder on request.

But fret not, the bar is still working on to make the list bigger, especially of the beer. So come May and you could have newer beers from UK, USA and Belgium including the famous Pouter Stout, Millers and Brooklyn Lather. Like-wise for the wine too.

Indeed Lagerbay is a fine place to dine and live out a casual evening of doing nothing. But more than that for travelers, this place is a familiar ‘adda’, that serves you some really good traditional grub, with interesting drinks and back in time music – and all this without punching a hole into your travelers’ pocket. A safe haven both for those who want to enjoy, have company and regret!

n Text: Madhulika Dashn Photographs: Courtesy Lagerbay

RESTAURANTREVIEW

Not Just

OlivesNot even a year old the Vivanta by taj in Yeshwantpur offers up Azure. While many restaurants offer Mediterranean cuisine as part of their menu, Azure is the only five-star property that is dedicated wholly to offer the Mediterranean experience.



DesigNeD bY the Well-kNoWN siNgApore firM of restAurANt DesigNers, WoW CoNsul-tANts, the De-sigN CoNCept of Azure is MoDerN, ChiC AND CoNteM-porArY DrAW-iNg iNspirA-tioN froM its uNDerstAteD sophistiCAtioN AND DesigN of blue AND White fiNishes represeNtiNg WAter

Azure... the name conjures up images of glistening blue skies holding a canopy over the Mediterranean region. In keeping with metaphor, the ‘Azure’ restaurant at The Vivanta by Taj, Ye-

shwantpur, has been designed in keeping with Mediterranean influences. However, that does not mean that Azure is only about olives and olive oil! On the contrary, they have explored various olive producing countries to discover out-standing foods and bring them for the discerning clientele of Azure. The common understanding of culinary brigade at Azure is to keep the food unique, simple, honest and true to its sources, with focus on attention to detail and providing their customers with that unique personal touch. With an expert chef, Chef Rimoun Obai, head-ing the kitchen, it doesn’t take long to realize just how finger-lickin’ would the cuisine here be!

Chef Obaid is an expat chef who trains the kitchen brigade in dishing out the magic. He has an extensive experience of 16 years wherein he has worked with brands like Marriott, Hyatt

and Starwoods in various international proper-ties. Speaking about the varied menu at Azure, Chef Obaid says, “With recipes from the leisurely Mediterranean villas, remote kitchens of Mo-rocco, bustling Greek markets, the holy cedars of God, classic Cocinas and Cucine Italiane, Azure enthrals you with a wonderful plethora of a va-riety of fine cuisines focusing on ingredients. We have explored most of the olive producing coun-tries to get the menu in place, dominated by food from Italy, Greece, Spain, Lebanon and Syria. The fast-moving and very popular dishes amongst these include handmade pasta, hummus, falafel, Cartoccio, Kibbe, paella, Carpaccio and tartars. I feel, the authenticity and freshness of the dishes on our menu, which remains steadfastly clear of fusions, is the key to its immense popularity.”

The five course menu begins with soups offer-ing lamb and leek bouillon with minty mascar-pone Consommé of chicken with vermicelli and tomato citrus, followed by salads and hummus. Next you’re helped with small bites ranging from soft shell crab with spiked molasses, Falafel with

as for the bar menu, at azure It Is a mélange of modern and

tradItIonal drInks. there

are trendy cocktaIls and a comprehen-sIve wIne lIst

that has all tImeless clas-

sIcs, tradItIon-al and new

world wInes

RESTAURANTREVIEW


tahina molasses dip, pan seared Scallops with pumpkin coulis and sweet potato crisp, Kibbe – a traditional Middle Eastern dish made with lamb, Maqaali – deep fried marrow squash, aubergine, florets with pita and onion chilly salad.

the main course brings you a delectable collection to select from – Red mullet enveloped with vine leaf, sea asparagus and tamarind relish, Valencian sea food paella, homemade pork sau-sage and red wine risotto with pan seared broc-coli, confit of chicken with cured fig, red wine and mocha glaze, warm burrata with asparagus and vegetable mousseline, and Empinadas – baked layers of vegetable and puff pastry with tomato cream

the dessert menu is an exquisite selection with warm chocolate fallen cake with organic va-nilla ice cream, rose, chocolate Damask – rose and chocolate semi fredo with toasted nuts including traditional puddings.

the dining experience at azure is further enhanced by the cutlery, glassware and crockery used. the cutlery is by cutipol taking the diner back to the very origins of the cutlery industry in portugal. although modern machinery is used for much of the initial work, the old traditional crafts-manship plays a major role showcasing a personal-ized finish. The glassware is by Schott Zweisel Pure loop allowing the wine to breathe, thus enhancing the pleasure to each sip of wine, while the crockery is by Marie therasa adding the element of luxury, making you feel pleasantly indulged.

as for the bar menu, at azure it is a mé-lange of modern and traditional drinks. there

are trendy cocktails and a comprehensive wine list that has all timeless classics, traditional and new world wines. the Wine Library is stocked with some of the finest wines and beverages to transform the dining experience into an exquisite culinary journey of discovery.

Designed by the well-known Singapore firm of restaurant designers, WoW consultants, the design concept of azure is modern, chic and contemporary drawing inspiration from its understated sophistication and design of blue and white finishes representing water. Azure is structured around mosaic walls with artistic embellishments married to perfection with hand-picked art pieces, semi-private dining room and an alfresco seating. azure also boasts of a wine cellar to add to its vibrant space.

This 106 fine dining restaurant has an indoor seating of 86 and 20 of outdoor seating, with a show kitchen visible from all corners being the highlight of the restaurant and having the sights and smells of cooking seduce your senses. Different kitchens work in tandem to prepare a delectable feast; thereby bridging the gap between the dinners and the chefs, making them well connected. Being a business hotel, patrons of azure mostly comprise of international business travellers and corporate honchos, apart from families who love to have a good time together over unique food.

n Text: Reshma S Kulkarnin Photographs: courtesy the Vivanta by taj, Yeshwantpur


Summer Special

è èèp38Mango Mania

p46Adventure under the Sun

p42Mountain Hideaways

è

The Heat is

On!èèèè

TravelX Hospitality brings to you the two best things

about summer, mangos and holidays. Take a look at the

news flavor of the month and plan you getaway.


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MangoMania

Summer in India isn’t complete without the king of fruits. But the king of fruits is getting a facelift. It’s no longer just a fruit and a dessert, but an exciting, vibrant addition to a number of savory dishes in countless of menus today.

India is the largest producer and exporter of mangoes in the world - some 10 million tones of mangoes are produced annually and account for 52% of the world output. Although more than a thousand variet-

ies exist, only around 20 varieties are grown on commercial scale. Each variety has a unique taste and flavor – the most popular being Banganpalli, Neelam, Dusheri, Totapuri, Kesar and the deli-cious Alphonso.

Today a number of hotels have incorporated the mango into innovative dishes, which some years ago might have been absurd. As Chef Gautam Chaudhry, Executive Chef, Ista Ban-galore, explains, “Due to Globalization, there is not much of a difference between East & West. In today’s world due to people being very well traveled, Internet and media the customer is very knowledgeable and knows what’s happening around the world. To meet the guest’s expecta-tions, chef’s are always on a hunt to do something new and be different. Today the Chef has to really keep himself updated with various things happening around the world. I think, perception has certainly changed over the years and mango is not just restricted to a fruit platter or fresh juice

and is being diversely used.”At Ista the season of mango is celebrated

by the amalgamating of the Royal Highness “Mango” and the spirit of “The Pink Poppa-dom”, hence, the promotion at is called ‘AAM-algamation’ “We have designed a menu with cocktails, mocktails, flavorsome appetizers, main courses and desserts made with using the variety of mangoes available across the Sub-continent. The entire menu has a ‘Zing of Innovation’ with international ingredients and cooking methods creatively used to produce fascinating interpre-tations of old masterpieces. Our menu utilizes various flavors ranging from Ratnagiri Alfonso, Totapuri, Malgova, Banganpalli to Bombay green and is designed carefully to manifest the individual characteristics of each of the variet-ies. ‘Pan-seared Scallops with spicy Ratnagiri Alphanso & Malgova Salsa’, uses the tartness of Malgova mangoes and to compliment the sweet taste of Alphanso and Scottish Diver Scallops, whereas in ‘Kairi Chicken Tikka with mango relish’ blends the flavors of green mango and tan-door to perfection. At Pink Poppadom we reflect the spirit of innovation, which is rooted in centuries of tradition and capture the move-


MangoMania

‘Pan-seared Scallops with spicy Ratnagiri Alphanso & Malgova Salsa’, uses the tartness of Malgova mangoes and to compli-ment the sweet taste of Alphanso and Scottish Diver Scallops, whereas in ‘Kairi Chicken Tikka with mango relish’ blends the flavors of green mango and tandoor to perfection. - Chef Gautam Chaudhry

After the season is over we will start using Dashehari and Langra. Mango Cranberry Kulfi, Alphonso aamras, and our homemade coco-nut jaggery ice cream, popped rice candy are our most popular dishes - Chef Manish Mehrotra

This season, mango is one of the main ingredient in our dishes, right from the starters to appetizers and main course to desserts, mango is used everywhere. We are using Alphonso, Langra, Dashehari, Sin-doori to name a few, and have incorporated them in our main course for both vegetarians and non-vege-tarians. - Chef Pawan Uppal

We have come up with mango delicacies that vary from innovative dishes to popular dips, new curries, mouth-wa-tering desserts and whole range of beverages and cocktails. Our specialty dishes are the Khatta Mitha aam ka samosa, made up of crisp dried mango base stuffed with samosa ingredients. – Chef Mark Hagan

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PInk PoPPadom reflectS the

SPIrIt of Inno-vatIon, whIch

IS rooted In centurIeS

of tradItIon and caPtureS

the move-ment towardS

the modern Palate. the

mango menu IncludeS an

array of exquI-SIte creatIonS

lIke chevre Bangan-

PallI ravIolI, chIlled gIn-

ger-alPhonSo SouP, Brandy

flamBéed man-go tart, etc


ment towards the modern palate. The mango menu includes an array of exquisite creations like Chevre Banganpalli Ravioli, Chilled Ginger-Alphonso Soup, Brandy flambéed Mango Tart, etc. Although guests enjoy our entire Menu, the Mango Overdose is most popular. It comprises of four elements - Mango Samosa, Mango Paan, Mango Kulfi, & a Minty Mango Shooter,” adds Chef Chaudhry.

“We do a raw mango salad, mango cranberry kulfi, Alphonso aamras, homemade coconut jaggery ice cream, popped rice candy, Alphonso cheese cakes, and Mango Tiramisu. Currently we are using Alphonso. After the season is over we will start using Dashehari and Langra. Mango Cranberry Kulfi, Alphonso aamras, and our homemade coconut jaggery ice cream, popped rice candy are our most popular dishes,” says Chef Manish Mehrotra, Executive Chef, Pan Asian Cuisine, Old World Hospitality Pvt. Ltd.

In Goa, the Grand Hyatt even has its own source of mangos – 12 exquisite mango trees in its property, which includes the Mankurand and Totapuri. As Chef Mark Hagan, Executive Chef at Grand Hyatt Goa, explains, “We have come up with mango delicacies that vary from innova-tive dishes to popular dips, new curries, mouth-watering desserts and whole range of beverages and cocktails. Our specialty dishes are the Khatta Mitha aam ka samosa, made up of crisp dried mango base stuffed with samosa ingredients. It’s a very new concept. We also have mango pickles and chutneys made up of raw mangoes from our own garden. For non-vegetarian we have mango stuffed fish, mango fish curry, mango chicken curry and variety of other dishes. Pastry lovers

SpIcy MangO SalSa ingredients: 2 cups diced fresh mango, 2 cups fresh peaches, 2 cloves finely chopped garlic, 2 tablespoons chopped fresh ginger root, 1/4 cup chopped fresh basil, 2 pepper corns, 1/4 cup fresh lime juiceMethod: In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro. Then add a dash of pepper and the limejuice. Allow the whole mixture to chill for at least 2 hours and voila your mango salsa is ready!

MangO pIe ingredients: 2 1/2 cups peeled and sliced ripe mango, 2 tablespoons quick-cooking tapioca, 3/4 cup granulated sugar, 1/4 teaspoon salt, 1 tablespoon melted butter, Pastry for two-crust pie, 9-inchMethod: Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half the pastry thinly line the 9-inch pie pan with it. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling; make several slits in top crust to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425 for about 50 to 60 minutes, or until top is well browned.

SpIcy MangO SalSa ingredients: 2 cups diced fresh

Something you can try


can grab a Pasta de Nata, a special Portuguese egg tart with mango flavor, Chocolate mousse with mango toping, a healthy mango salad, man-go cup cakes and so much more. We’ve changed the profile of the mango, we roast it on charcoal add other vegetable and make into salsa, to serve with fish and meat dishes on the grill section in The Dining Room restaurant.”

Mango, being the king of fruits, is the most popular and nutritionally rich fruit. Its unique fla-vor, fragrance, taste, and health-promoting quali-ties make it a common ingredient in new func-tional foods says Chef Pawan Uppal, Executive Sous Chef, Habitat World. “This season, mango is one of the main ingredient in our dishes, right from the starters to appetizers and main course to desserts, mango is used everywhere. We are using Alphonso, Langra, Dashehari, Sindoori to name a few, and have incorporated them in our main course for both vegetarians and non-veg-etarians. The Ambi Ki Kadi is a piquant yogurt and gram flour base gravy with chunks of raw mango, and Meen Mango Curry is a Coastal style fish curry cooked with coconut and raw mango. And our mango kulfi is one of the popular des-serts. Although the perception of mango is still the same everywhere, its usage has tremendously increased. Earlier they were only used in des-serts, but now people have started experimenting and using them in starters, appetizers and main course in form of pulp, juice and raw mangoes.”

Today, so popular has this fruit become that hotels and restaurants have dedicates whole fes-tivals around them. At 24/7 at The Lalit Mumbai the list of dishes for their festival is long. There’s the traditional Ambi Panna, Mango Lassi, Mango

Milkshake, or the unique Mango Mint Cooler, Frozen Mango Daiquiri, Mangotini, Mango Lime Sangria, Diced Mango Terrine, Mango Tiramisu, Mango Cream Bruele, Mango Pannacotta, or simply mango diced with vanilla ice cream. And while the coffee shop at the Oberoi Grand Kolkata, La Terrasse offers delectable mango puddings and mango cardamom srikhand, Toro in Khan Market, Delhi, you can try their special Mango Gazpacho Soup, Mango & Ham salad, or Pan seared sole fish with mango chili sauce. In Mumbai Hotel Sahara Star offers divine concoc-tions of delicious mango treats blended with exotic ingredients, with exotic dishes like the Mango Cardamom, Tangy Mango Tunnel, Mango parfait Pie. In Out of The Blue, Mumbai, there’s even a mango chili cheesecake served with a shot of chilled mango gazpacho. “A crescendo of mangoes takes place, starting end of March through May and June every year in India. They roll into the markets in small numbers at the start of the season, expensive and aloof. By the time the harvest peaks, they are all over the place and pretty economical. In India, they are believed to be 350 varieties of mangos and all very unique in taste and their appearance. The king of fruits is grown in an area of over two lakh hectares, with an estimated production of 20 lakh tones. Such a huge variety and diversity of flavors certainly needs a bow. Hence during this time of the sea-son we Chef’s give a tribute to this beautiful fruit. The first mangoes of the year make newspaper headlines and herald the coming of summer,” concludes Chef Chaudhry.n Text: TravelX Hospitalityn Pictures: Curtsey hotels

today, So PoPular haS thIS fruIt Become that hotelS and reStaurantS have dedI-cateS whole feStIvalS around them lIke 24/7 at the lalIt mumBaI, la terraSSe at oBeroI grand kolkata, toro In khan mar-ket delhI, and hotel Sahara Star and In out of the Blue In mumBaI


¢Itmenaan Estate, KumaonItmenaan Estate lunched in October 2011

was originally a 100-year-old Kumaoni house. Owner and IIM-Ahmedabad graduate Ash-ish Bhatia explains, “I am a keen architecture enthusiast with tremendous passion for ‘local architecture’ of rural people. And the key theme of Itmenaan Lodges is this ‘local architecture’, inspired traditional building techniques of local artisans. The architecture of Itmenaan Estate ac-

If you are hoping for a quick gateway during summer then you are headed in the right direction. Hotels and resorts in the mountain are becoming trendy. Here are some choices.

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MountaIn

HIdEaways


Mary Budden estate In BInsar Has seven rooMs; fIreplaces, antIque KIlM carpets, HIgH ceIlIngs and wooden floors, and all tHe rooMs are specIal. tHe Mary Budden cottage can coMfortaBly sleep sIx people plus two cHIldren.

cordingly is local Kumaoni, using local stone and slate in the traditional way by local masons. Simi-larly for the interiors, the inspiration came from local art styles and materials, like “aepan” paint-ings by village women, local chatai in the living / dining rooms and soap holders made from local stone. And there was no designer used for the lodge. The emphasis has been on traditional architecture, while ensuring all creature comforts, something few properties have achieved.” The Estate offers 3 tastefully designed bedrooms and the entire estate can be rented at a 25% discount on the standard tariff. For those who stay for 5 or more nights, a 20% discount is offered on the standard tariff. The food at the estate is another high point. Ashish says, “We serve a four-course breakfast that includes freshly squeezed juices, fresh fruits, cereals including estate made gra-nola, choice of eggs, an Indian breakfast dish and tea/coffee. The lunch is a 3-course continental af-fair with salads, dips, breads, Italian main course and a dessert. At dinner we usually also sever north Indian and Kumaoni dishes. We grow our own organic vegetables and around 20% of our requirement is met from our own fields while the rest is sourced local organic producers. We also bake our own breads and cookies in a wood-fired oven. The granola is a must try.” The property also offers guided walks around the area through terraced fields, villages, local temples and areas of stunning natural beauty. Summer 2012 Packages: `10,000 per night per couple for a night inclusive of all meals, snacks, tea/coffee, guided walks and all applicable taxes. The rate for single occupancy is `8,000.

¢Mary Budden Estate, BinsarOpened in April 2011, Mary Budden Estate

is perched at almost 8,000 feet above sea level. It’s one of the five privately owned estates in the Binsar Wildlife Sanctuary. Lovingly restored for comfortable and elegant living, it still retains its original charm. Budden Estate is named in memory of its last known inhabitant in the 19th century, Mary Budden, was the daughter of the Reverend John Henry Budden, who in 1850 was appointed by Captain Ramsay of the British government to run a charitable mission in the Kumaon Hills. Bought by Ashwani and Serena Chopra in 1990, the property is designed by friend and interior designer Malini Sawhney. “We’ve restored and re-created the ambiance of the Colonial era from a century and a half ago; a sense of history; eco friendly with installation of solar power and rain water harvesting, approach-able by road though in the core area of a wildlife sanctuary; luxury at every level. It is for foreign-ers and Indians who love the forest.,” Serena explains. The estate has seven rooms; fireplaces, antique Kilm carpets, high ceilings and wooden floors, and all the rooms are special. The Mary Budden Cottage can comfortably sleep six people plus two children. There’s also an intimate front

porch. It is also available for rent year round as a single unit. “We organize freelance naturalists to guide guests on forest walks, or provide trans-port within the sanctuary, a special village experi-ence trek in the sanctuary, a yoga retreat, picnics on forest, walks for breakfast or lunch, and also have a well stocked library,” says Serena. Summer 2012 Packages: `14,000 per night per double occupancy, inclusive of all meals and taxes.

¢Royal Orchid Fort Resort, MussoorieStarted in 1997, Royal Orchid Fort Resort,

Mussoorie, is strategically located on a hill top in the lap of nature with exquisite views. The endur-ing structural design of the resort has restored the natural beauty of the legendary 5-acre Tara Hall Estate, merging well with the modern day architectural layout. Built like an ancient fort, can take you to the ancient era of royalty. Gaurav Garg, Director, Royal Orchid Fort Resort, Mus-soorie, explains, “From outside the complex is designed as a fort and the buildings are designed as English colonial buildings and the resort was designed by Garg and Associates. What sets us apart is our location - a hill station with open spaces, nature trails and landscape areas.” There are 58 rooms and face either the landscape area or the valley, while some even have a terrace. “We have a 24 hour multi-cuisine restaurant with two menus, one for breakfast, lunch and dinner, and another for all-day dining. Even our in-room din-ing service is 24 hours. We specialize in Indian, Chinese and continental cuisines. We also have our own bakery from where we get our morn-ing bread, pastries and muffins,” says Garg. The property also offer other facilities like a fitness center with steam and sauna, jacuzzi, landscaped greens, walkways, hammocks, sun deck/bon fire area, a recreational area that include a pool table, table tennis, virtual gaming, a badminton court, and a skating area. Summer 2012 Packages: For 2 nights/3 days, extendable on Prorata basis - Executive pack-age: `17, 000 on MAP; Premium without terrace package: `20,000; Premium with terrace package: `23,000.00; 4-bedded duplex package: `30,000; Suite package (1 B/R + living room): `28,000; and Suite package (2 B/R + living room): `34,000. These packages are exclusive taxes.

¢Te aroha, dhanachuliTe Aroha is one of the newer properties and

became operational in May 2011. Designed and conceptualized by by a corporate lawyer, author, poet, and owner Sumant Batra and brother San-tosh Barmola, the property is for guests looking for a quite, relaxing and romantic getaway full of surprises and interesting stories. Although lo-cated in the wilderness of Himalayas, it offers the highest quality and standards of service deliv-ered by a trained and committed staff. With four spacious suites and six luxury rooms that

summerspecial


te aroHa Is for guests

looKIng for a quIte, relax-

Ing and roMan-tIc getaway full of sur-

prIses and In-terestIng sto-rIes. altHougH located In tHe

wIlderness of HIMalayas, It offers tHe

HIgHest qual-Ity and stan-

dards of ser-vIce delIvered

By a traIned and coMMIt-

ted staff

offer spellbinding views of Dhanachuli’s land-scape and the snow peaked mountains, the hotel itself is located on different levels, allocated between the two wings of the hotel and furbished thematically. “Te Aroha is a harmonious blend of traditional architecture and contemporary com-forts. The original structure of a summerhouse that once stood on the property, has been success-fully preserved to retain its original charm. Huge decks and terraces, antique furniture, massive glass windows with breathtaking views of the landscape and the high ceiling lobby replete with carefully selected furniture can transport you through time to the bygone elegance of the colonial era,” explains Batra. “We offer long stay guests like writers and artists, customized packages suited for their budget. The Oaks, our all-day dining restaurant, offers a fine selection on Indian, continental and regional dishes with a panoramic view of the mountains and

is open for all the major meals.” Signature dishes include the Sauté Spinach, Smoked Lamb, and a Kumaoni Meal. At the Coffee Lounge, guest can also relax with a freshly brewed coffee or a selection of tea specially crafted for Te Aroha by Manjhee Valley. Café Flashback, the second restaurant offers snacks and a casual dining option. “To make the stay extra special we also provide personalized menu and service at select locations in the resort at added cost. We also offer picnic hampers for an outing to the nearby orchards or a scenic trip around Mukteshwar and special packed lunches and breakfasts for traveling guests,” adds Batra. The hotel also has an amphitheatre, which can seat up to 50 people, a state of the art laundry service, and rooms are serviced twice daily including a turn down ser-vice provided every evening. Summer 2012 Packages: Deluxe room for 2 nights/3 days at `15,900 and 3 nights/4 days at `23,900 on MAPAI till 30 June.

¢The Chalets, Naldehra Set against a backdrop of deodars, The

Chalets in Naldehra is hill resort with an idyllic ambience. Launched in May 2002 it is equipped to host a conference as well as a perfect get-away for a family or golfing groups. Serene and tranquil, it is just 300m away from the 18-hole Naldehra Golf Course and is still the only property that’s has authentic log cottages in the country. There are 24 units, which have a total of 37 rooms. There are double rooms, apartments, cottages, 2-bedroom family chalets, 3-bedroom bungalows, and 4-bedroom bungalows. “Our log homes have a bedroom, which opens into a living room with a working fireplace. A winding staircase goes up to a second bedroom with a sloping roof. Small manicured lawns and inde-pendent balconies lined with potted geraniums add to the Scandinavian

ambience,” says Yatish C. Sud, Managing Director, The Chalets, Naldehra, who designed the Chalets himself. “In terms of F&B, we have a restaurant, which serves Indian, Con-tinental and Chinese food, a bar-lounge named Pelittie’s Tradition that has an elaborated bar menu.” The property also provides other facilities, such as Aurvedic massage with sauna, Jacuzzi and steam bath, a pool table, DVD player on demand, a mini bar in room, Bourne fire, solar heated all weather swimming pool that is tem-perature controlled, carom board, table tennis, a mini library, lockers facilities, kids play area with toys and board games, complimentary tea-coffee makers in rooms, and organized nature walks into the forest. Summer 2012 Packages: For 2Nights/3 Days on MAPAI basis, 2 Double Rooms `14,990, 9 Apart-ments `15,990, 6 Cottages `20,990, 3 Family Chalet `29,990, 2 Banglow (3 Bedroom) `47,990, 2 Banglows (Pool Side) `63,990


wHat Is Most reMarKaBle aBout tHe ter-races resort In Kanatal Is Its locatIon – tHere’s a vIew of tHe snow-clad HIMala-yas froM all 21 rooMs. and eacH rooM Has a lIve fIre-place. tHere are 5 sets of cottages spread over two floors, and eacH cottage Has dIfferent Inte-rIors

Opening photo: Rhododendron Cottage, Mary Budden Estate

Left to right: Royal Orchid Fort Resort, Mussoorie; A room at Te Aroha; The Chalets Naldehra; The gorgeous view from The Misty Mountains; The Terraces

¢The Misty Mountains Retreat Started in April, 2009 and designed by joint

effort of Kapil Sachdeva of Mass and Void, Delhi and the owners Ambika and Madhur Chhabra, The Misty Mountains Retreat is meant for those guests who are looking for a genuine nature retreat where they can enjoy the stunning vistas and that have opportunities for relaxed outdoor fun like birding, nature walks, jungle picnics etc. The fact that the owners stay at the retreat and make their guests feel at home makes it a fabulous summer retreat to enjoy with friends and family. As Madhur explains, “It is a genuine owner managed Himalayan Jungle Retreat. An untouched 1000 acre of mixed forests around the retreat make a fabulous habitat which is ideal for birding and being with nature.

We offer a stunning Himalayan Vista stretching from Hathi Parbat of Garhwal Himalayas in the west through the entire Kuamon ranges – Trishul, Nanda Devi, Maiktoli, Mrigthugni, Rajrambha, Panchachuli, Lapsadhura, Changuch, to Api and Nampha of Nepal.” With four rooms, two suites, three family cottages, and an indepen-dent cottage, each cottage has a unique design aesthetically and functionally. “The Independent Cottage at the highest point of the retreat offers maximum privacy and is ideal for a couple, while the family cottages with 3-4 bedrooms and huge living rooms that can easily host up to 10 people are ideal for people traveling with extended fam-ily. Similarly, the suites have an adjoining room with bunk beds for kids along with the master bedroom and living space,” adds Madhur. The retreat offers North Indian and Kumaoni cuisines and as most guests spend an average of 3-4 nights and are traveling with kids, the food is home-cooked. Signature dishes include the Kumaoni platter and seasonal vegetables fresh off the organic kitchen garden. As The Misty Mountains Retreat is a destination in and of itself, Madhur

encourages long stays and provide custom plans and special packages for long stays with dis-counts from 20 to 30 percent depending on stay duration and season.Summer 2012 Packages: Rates range from `1,750 to `2,750 per person per day on all-inclusive basis.

¢The Terraces Resort, Kanatal The Terraces Resort became operational in

April 2005 and was jointly designed by Allied Architects and owner Ravi Malhotra. What is most remarkable about this property is its loca-tion – there’s a view of the snow-clad Himalayas from all 21 rooms. And each room has a live

fireplace. There are 5 sets of cottages spread over two floors, and each cottage has different interiors. “We have a multi-cuisine kitchen for our various sit-out places. We also have an open-air bar,” explains Malhotra. “On the recreational side, we offer lots of indoor as well as outdoor facilities such as billiard, a discotheque, table-tennis, board games, a mini theatre, rock climbing, repelling, valley crossing, different grades of treks, day and night picnics in the forest, cricket, basketball, and croquet. We also have an in-house Yoga Charaya and a full fledged spa.” Summer 2012 Packages: Deluxe Room `11,900, Super Deluxe Room `13,200, Suite Room `14,400 per night with breakfast and dinner. De-luxe Room `20,399, Super Deluxe Room `21,999, Suite Room Rs. 24,899 for 2 Nights/3 Days with breakfast and dinner. Deluxe Room `28,599, Su-per Deluxe Room `30,799, Suite Room `34,699 for 3 Nights/4 Days with breakfast and dinner.

n Text: Supriya Aggarwal (Royal Orchid Fort Resort) and Meghna Bhaduri (rest)Photographs: Courtesy hotels

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This summer try something new. Don’t just take a weekend off and sit in an air-conditioned room. Come out and be invigorated. Come alive and do some adventuring.

This summer try something new. Don’t just take a weekend off

Fun@Camp / Adventure under the SunAdventure

Well, this article is for the brave hearts, people who are adventurous and love every bit of Mother Nature; for those who love to take risks and enjoy the thrill of dangerous heights.

They don’t need air conditioning, but prefer to be outdoors under the sun.

Camping out is no longer child’s play; it’s caught the fancy of all ages, from 12 to 81. There are those who just refused to be cooped up in a hotel room doing nothing. Tired of mundane holidaying they looked elsewhere and found in-numerable camping organizations that had tailor-made packages to suit all ages. It was no longer about a luxury room and great service, but about living a little rough, doing something other than relaxing in a hotel room, or swimming in the pool or getting a spa session. Choose something differ-ent. Get high on rafting, rappelling, scuba, flying fox, and mountain climbing. While these activi-ties add a dash of adventure, they also help in raising self-esteem and confidence. Therapy and holiday rolled into one! We decided to explore some of these organizations that offered unforget-table adventure destination.

vXplor Adventures Pvt. Ltd., a pioneer in adventure sports, promotes activities like caving, ghost trips, skydiving, paragliding, mountain cycling, river rafting, and kayaking. After a suc-cessful stint of five years in the corporate world, vXplor Director, Vibhav Kumar Gaur, pursued his zeal for travel and adventure and conceived the idea of promoting adventure sports in India and nurtured a brand to promote adventure sports amongst corporate. An example of a gen-eration that decides to leave the corporate world to begin their own unique enterprise, Vibhav explains, “India is blessed with a rich geographi-cal spectrum, which gives it a large potential for adventure sports. Our team has small dreams backed by big visions and we aim at making In-dia the most preferred destination for adventure sport in the world.” He also adds, “If you have to

Left: Rappelling on a rock surface near Kaudiyala (Rishikesh)

Right: Rafting Camps at Kaudiyala

The vXplor Base Camp is heaDquar-TereD in noiDa anD inForma-Tion is avail-aBle aT www.vXplor.Com. You Can also Call viBhav Kumar Gaur aT9717766038. Camp loCaTions are KauDiYala in rishiKesh, KanaTal near DhanaulTi, CorBeTT, ChaKraTTa, anDDamaDama

Fun@Camp / Adventure under the Sun

tx hospitality 47 june 2012


learn the art of adventure, first break the chain of routine.” His aim is to make mundane life more interesting and promote sustainable eco-tourism and adventures in India.

And those who choose such alternative des-tinations are offered adventure in addition to a camp with comfortable amenities like clean beds, hygienic toilets and great food. Usually situated near riversides, the camp offers complete views of the serene mountains and gushing water. A visual treat for busy corporate honchos, these campsites are a wonderful getaway to get back the zing in life. River rafting allows you to taste the rough and rugged waters while playing with its different moods. Kayaking is yet another way to pump up the adrenaline. This is fun but ex-tremely challenging. But while you dodge rapids,

you can be rest assured that you are well taken care of by the trainers. You can get acquainted with sea life through snorkeling and scuba div-ing, watching the wonders of the different species of the marine world. And for those who love heights can do amazing things like mountain climbing, rappelling, valley crossing, bungee jumping and much more. A great way to chal-lenge your daring attribute, mountain climbing is an all-time favorite for adventure lovers. And if you’re craving something evening more thrill-ing, vXplor also offers paragliding, skydiving, and parasailing. And if you’re a die-hard nature lover, you can put on your hiking shoes and go trekking in the wild. And just as the mornings are full of fun and adventure, the evenings are full of music, dance, talk and scrumptious meals – all around a big bonfire. The food served is hygienic and tasty, there’s something for everyone. The team at the camp is hospitable and offers the perfect amalgamation of comfort and fun. They ensure you feel at home. So, if you love Chinese food, you’ll get Chilly Chicken or Veg. Man-churian with Fried rice and if you are an Indian cuisine fan, you’d love to lay hands on Paneer Tikka and Tandoori roti or Butter chicken with Roomali roti ending with sweet dishes like Gulab Jamuns, Kulfi,Kheer, Rasmalai or even pastries.

summerspecial

Top: vXplor Kayak Experts: They make sure you are safe in river rafting

Bottom: Tree Climbing: This is an innovative ad-venture where you climb a tree with help of ropes


The hoTel houses sohum spa, whiCh is a luXurY well-ness spa ThaT FoCuses on The minD, BoDY anD soul all aT onCe. The Therapies use musiC For relaXaTion, meDiTaTion, as-serTive visual-izaTion, sleep inDuCTion anD holisTiC Ther-apY For The hearT anD are verY eFFeCTive

The camp chef also takes care of serving tourists with International taste and prepares cuisines like pastas, tortillas, pizzas, burgers and much more. Star-lit sky with bonfire in front and guitar music; is there any better way to holiday. And when it is the time to sleep, you are welcomed in carpeted tents with warm beds and neat, cotton bedspreads. There is a table at each bed side with drawers to keep your personal belongings and a looking glass. And since the camps promote har-mony in nature, each tent is given a lamp. So, as soft wind blows through the night, the tents look so beautiful with lanterns that you’ll never want to go back to staying in an air-conditioned room in a noisy city.

Another camp that offers such a unique holi-day is Youreka, which offers offbeat holidays in the hills, and getaways to nature, adventure, and peaceful surroundings. Youreka was founded in 1996 by iDiscoveri, a research and learning orga-nization seeking to bring meaningful education to children in India, led by alumni of Harvard University, Insead, IIM’s and XLRI. Passionate about connecting nature and people, Head of marketing and sales, Nalini Dhariwal explains, “Our mission is to bring nature and adventure close to people. In the concrete jungle we live in, natural environments are fast fading away and we spend most of our time in offices, malls and indoors. It is important that we to reconnect with ourselves or simply experience the calming ef-fects of nature.”

Located in the midst of natural surroundings, Youreka campsites stand out for their simplic-ity, homely atmosphere and an uncompromising approach to safety. Campsites are comfortable and hygienic but not luxurious. Run by a profes-sional organization, it is a pioneer and the largest organization in India for outdoor learning for children. It is with this same expertise, they bring care and fun to people seeking to reconnect to nature and adventure in an untouched, peaceful environment. With a “Leave No Trace (LNT)” principles, all the campsites are used in such a manner there is little or no remnants of human activity. Even the bonfires created are of fallen branches and trees and not by cutting wood.

All campsites offer adventure activities such as “do-it-yourself” camping, rock climbing, rap-

pelling, treks to nearby sights, archery, and rifle shooting. Specific sites also offer mountain biking and river activities. You could also choose to stay on site and just relax with a book. Their instruc-tors are well trained in safety procedures, are responsible, and love the outdoors.

And if such extensive action doesn’t appeal to you, there are other options such as Banjara, which offers luxury camping sites in Himachal, Uttarakhand and North East. First to set up camps in Kinnaur and Spiti after the area opened to tourists in 1993, Banjara has a team of dedi-cated professionals who have spent years in their areas of expertise. Their Gorkha staff is hands-on and has thorough knowledge of the lay of the land, which is a great when it comes to treks and camp-outs. And for those who really want the best of world, there’s glamping. Not only can you spend time in the wilderness soaking up the natural beauty of the surroundings, but you can also enjoy all the comforts of a well-furnished hotel room. Many luxury hotels today, that are situated outside the city and have the space, of-fer an alternation to their rooms – luxury tents. Usually they don’t offer the same level of activity and adventure, but it does bring out outside and in touch with nature. So, get out and choose, get in touch with nature or get high on adventure. You’ll not only love the difference, but also feel more satisfied. Be a part of the scene, instead of just sightseeing!

n Text: Reena Batran Photographs: vXplor Adventures Pvt. Ltd. & Youreka

Clockwise from left: Luxury Swiss camps ahead of Mussoorie;Inside of a luxury camp, yes it’s camp-ing and it can be luxurious too;Kaudiyala Camps from across the Ganges.

FOODTRENDS

Single diner’s menu may be nothing new, but it is surely a rising trend in hotels and restaurants across board.

How often have you been to a five star specialty restaurant, looked at the menu, loved it all and yet, much against your liking, only managed to sample a dish or two? If you just nod-

ded your head in agreement, then take heart as your next trip would allow you to partake more of your favorite restaurant – without the risk of overeating or overspending. How, you may won-der? It’s called the Single Diner Menu. While the name may sound familiar, thanks to hotels like The Oberoi, where tweaking a dish or breakfast to suit the single business traveler has been a long standing tradition, the single diner menu concept is relatively new.

What is a single diner menu? As the name suggest, a single diner menu is essentially a three to five course menu designed keeping in mind the taste, preference and most importantly the appetite of those traveling alone. So you have an appetizer, a starter, main course, second course and dessert, served all together and in quantities that make it look appealing and appetizing at the same time. Mumbai’s famous Japanese restau-

Make that for one, please!

Murgh Khushk Purdah at Dumpunt ITC


even before bento boxeSarrived, the oberoi waScuStoMizing MealS for itSgueStS Since 70S, where tweaking a Meal Meant cutting the portion Size to half. here the gueStSchoSen Menu waS tweaked to Suit hiS palate and appetite

rant, Tetsuma in Colaba was among the first res-taurant to come with this concept with its Bento Boxes to executives. Basically a lunch box of Japanese traditional meal, it served one and came with a pot of Jasmine tea and a pair of chopsticks. They were expensive, but hugely popular.

But they were not the only ones. Even before Bento Boxes arrived, The Oberoi was customizing meals for its guests since 70s, where tweaking a meal meant cutting the portion size to half. Here the guests chosen menu was tweaked to suit his palate and appetite. It was a single diner menu, but not so well pronounced as today and was ex-ecuted on request only. A specific, pre-designed menu for single travelers was a later experiment.

Says ITC Maratha Food & Beverage Man-ager, Sumeet Suri, “Seven years ago, when we set up Dum Pukht, we realized that most of the frequenting guests were business traveler, who came to our restaurants to enjoy food, but couldn’t because of the elaborate menu and the portion size.”

This, adds Suri, gave birth to the idea of ‘single diner menu’ or essentially of a set lunch or dinner menu where we can serve some of the best dishes of our respective restaurants along with chef’s specialty without the spread overwhelming the diner.”

So after a year of closely observing the eating habits of its guests, Suri and his team of chefs designed what looked like a menu that was equally elaborate but was served in a fashion that made it look appealing and appetizing. And

the best part, it had the star dishes (fast moving dishes) and the signature (chef’s unique prepara-tion) ones in equal proportion. Best of both the worlds? Totally.

“We went through the past six months to know what we should be putting in the menu and what not, along with a flexibility for a certain change,” says Suri who finally came with the single diner menu at the Dum Phukt, which had the best sellers along with the freedom to change a few things on request. In other words, says Suri, “If a guest wants a double serving of the kebabs in place of Biryani, that could be done. Likewise for repeat orders.”

Similar was the case for Intercontinental when they designed their single diner lunch menus in their pan Asian restaurant called Koh, but with a difference. Not only they came up with six different varieties of lunches, but incorporated flexibility in terms of “quick” and “relaxed” meal option. The reason for this, says Executive Chef Koh, Paul Kinny, “was to give our diners variety to choose from every time they visit our place, but to also make the service quicker”. True to

Kinny’s word, a “quick lunch” in Koh comes in flat 15 minutes

or even less. The best part, each lunch set was kept

purposely light so that “you can go and work at your desk again”.

That however is not the intention in Masala Kraft of The

Taj Mahal Palace, where the menu was designed

to introduce its guests to the local cuisine of the Mumbai

‘single diner menu’ or essentially of a set lunch or dinner menu where we can serve some of the best dishes of our respective restaurants along with chef’s specialty without the spread overwhelming the diner.”

eating habits of its guests, Suri and his team of chefs designed what looked like

in a fashion that made it look appealing and appetizing. And

but to also make the service quicker”. True to Kinny’s word, a “quick lunch” in

Koh comes in flat 15 minutes or even less. The best part,

each lunch set was kept

the menu was designed to introduce its guests to the

local cuisine of the Mumbai

Crunchy Lotus Stem and Vietnamese Fried Rice at Koh by Ian Kittichai

in fact, the boMbay tiffin,

Much like itS naMe

SuggeStS, iS Served in

Specially crafted tiffin

that iS Made to Serve one.

in the paSt, the tiffin haS

introduced itS gueStS to a traditional

bori Meal to parSi

Spread and MaharaStrian

vegetarian khaana.

FOODTRENDS


potpourri. Says Food & Beverage Manager Mehr-navaz Avari, “Launched in 2007, the idea behind the Bombay Tiffin Concept was to introduce diners to the oldest tradition of Mumbai through food. And that’s was the reason that the Tiffin was made.”

In fact, The Bombay Tiffin, much like its name suggests, is served in specially crafted tiffin that is made to serve one. In the past, the tiffin has in-troduced its guests to a traditional Bori meal to Parsi spread and Maharastrian vegetarian khaana. The USP besides the size and inter-estingly put together menu was the price. Says Chef Kinny, “It is not more than a fraction to what one had to shell out if a diner was planning to sample every dish from the À la carte menu.”

However, when The Oberoi intro-duced its single diner menu the price wasn’t the real consideration. One of the few to have a single diner menu for breakfasts, the focus was making it more personalized. So in place of hav-ing a generic set menu, the breakfast and the rest of the meals are tailor-made to the guest’s needs and requirements. Says F&B Manager Cedric Klein Jochem, “We often interact with our guests on a personal level to

potpourri. Says Food & Beverage Manager Mehr-navaz Avari, “Launched in 2007, the idea behind the Bombay Tiffin Concept was to introduce diners to the oldest tradition of Mumbai through food. And that’s was the reason that the Tiffin

In fact, The Bombay Tiffin, much like its name suggests, is served in specially crafted tiffin that is made to serve one. In the past, the tiffin has in-troduced its guests to a traditional Bori meal to Parsi spread and Maharastrian vegetarian khaana. The USP besides the size and inter-estingly put together menu was the price. Says Chef Kinny, “It is not more than a fraction to what one had to shell out if a diner was planning to sample every

However, when The Oberoi intro-duced its single diner menu the price wasn’t the real consideration. One of

for breakfasts, the focus was making it more personalized. So in place of hav-ing a generic set menu, the breakfast and the rest of the meals are tailor-made to the guest’s needs and requirements. Says F&B Manager Cedric Klein Jochem, “We often interact with our guests on a personal level to

Seven years ago, when we set up Dum Pukht, we realized that most of the fre-quenting guests were business traveler, who came to our restau-rants to enjoy food, but couldn’t because of the elaborate menu and the portion size. - Sumeet Suri

Mehrnavaz Avari, “Launched in 2007, the idea behind the Bombay Tiffin Con-cept was to introduce diners to the oldest tradition of Mumbai through food. And that’s was the reason that the Tiffin was made.”

We often interact with our guests on a personal level to understand their little fetishes and preferences. So right from eggs to bacons and even the toast are made to their liking and served accordingly every time the guest visits. But just to cut the confusion, we do have a recommendation list that is refreshed daily. - Cedric Klein Jochem

Not only they came up with six different varieties of lunches, but incorpo-rated flexibility in terms of “quick” and “relaxed” meal option. The reason for this, says Executive Chef Koh, Paul Kinny, ‘was to give our diners variety to choose from every time they visit our place, but to also make the service quicker.

(Clockwise from top left) Baby Spinach Bricks, Hand Pounded Corn Cakes, Chilean Sea Bass, and Veg Dump-lings at Koh by Ian Kittichai


and while Such con-ceptS work great for the buSy buSi-neSS execu-tiveS, who would like to indulge in their favorite reStaurantS, without the extra expenSe, the deal iSn’t aS roSy for the hotel, which often workSon the con-cept of vol-uMe SaleS

understand their little fetishes and preferences. So right from eggs to bacons and even the toast are made to their liking and served accordingly every time the guest visits. But just to cut the confusion, we do have a recommendation list that is refreshed daily.”

As a matter of fact, it is this checklist that is used to create the ‘Thali’- The Oberoi’s own version of the single diner menu- for its guests in other restaurants including Indiana Jones.

And while such concepts work great for the busy business executives, who would like to indulge in their favorite restaurants, without the extra expense, the deal isn’t as rosy for the hotel, which often works on the concept of volume sales.

To begin with, adds Cedric, “The single diner menu is extremely challenging and not so profitable to create purely because of its portion

sizes. They are extremely small and cannot be the base of a restaurant’s functioning. But, having said that, it works well for us because of the kind of insight that it provides into a diner’s psyche, which aids in designing a new menu.”

Suri brings in a different take on the concept. “True. The single diner menu may not be finan-cially viable, but it has increased the footfall to each of our restaurants by 15%. Which in the long run works extremely well for a restaurant, espe-cially one like Dum Pukht. Also, it is an excellent way to sample new dishes before introducing.”

In fact, the single diner menu at ITC’s Dum Phukt is changed every six months, while at The Oberoi it is a seasonal “purely to incorporate the season’s best”. And while the single diner menu is more popular for lunch than dinner, the accep-tance has been favorable.

The reason, says Avari, is the easiness. “It makes dining stress free and yet an experience because of the surprising dishes we keep on adding. Thanks to something like this even on a hard day’s end, such a menu makes you walk down, order, relish and go feeling satiated. In the end, for us too, that’s what matters the most.”

As for the diner, the low price and a chance to have the best of place is the added bonus, especially with ‘cuts’ being the new norm.

n Text: Madhulika Dashn Photographs: Courtesy Dumpunt and Koh by Ian Kittichai

Tx hospitality

sales.To begin with, adds Cedric, “The single

diner menu is extremely challenging and not so profitable to create purely because of its portion

sizes. They are extremely small and cannot be the base of a restaurant’s functioning. But, having said that, it works well for us because of the kind of insight that it provides into a diner’s psyche, which aids in designing a new menu.”

“True. The single diner menu may not be financially viable, but it has increased the footfall to each of our restaurants by 15%. Which in the long run works extremely well for a restaurant, especially one like Dum Pukht. Also, it is an excellent way to sample new dishes before introducing.”

Phukt is changed every six months, while at The Oberoi it is a seasonal “purely to incorporate the season’s best”. And while the single diner menu is more popular for lunch than dinner, the acceptance has been favorable.

makes dining stress free and yet an experience

n

n

Ian Kittichai


indiaexpansion

�Continuing its commitment towards the projected growth

in its hotel portfolio in 2012, Clarks Inn Group of Hotels has announced the opening of ‘Vijay Tej Clarks Inn’ in Patna, the capital city of Bihar. The new opening also marks the debut of India’s leading hotel management company Clarks Inn Group of Hotels, in the Eastern State of Bihar. Clarks Inn has already added 5 hotels to its portfolio this year, one each at Delhi-NCR, Pune, Lucknow, Jim Corbett and the latest being at Patna.

The property also boasts of the distinction of being the first mall-hotel in Bihar. It is easily accessible from key business hubs, historical landmarks and monuments and various shopping and entertainment centres. The hotel offers 22 well-appointed guestrooms equipped with all the modern day facilities. The 24-hours in-room dining, contemporary ambience, in room mini-

bar, banquets for specific requirements, LCD Flat screen Television, in room Electronic Safe, Electronic access room lock system, impeccable bathroom amenities, high-tech business centre and seamless Wi-Fi connectivity on the premises will cater to all the needs of modern-day business travellers.

Vijay Tej Clarks Inn also has one of the most comprehensive banquet-ing facilities in the State capital. Its banqueting area can accommodate up to 1000 pax for a variety functions, con-ferences and meetings. The property also boasts of a 100 covers multi-cui-sine restaurant with live-kitchen.

Speaking of the latest addition, S.N. Srivastava, Vice President, Clarks Inn Group of Hotels, said, “We are extremely delighted to foray in this market. We recognise great potential in Patna, the capital city of Bihar, in both, business as well as leisure segments. The State boasts of the highest GDP

growth rate in the country, and there-fore there is bound to be great demand of quality and standardised products like ours in the business market seg-ment. Besides, Bihar is also emerging in rank and profile as a leisure desti-nation in the domestic as well as the international market. According to the latest figures, Bihar received close to a million foreigners in 2011, similar to that of Goa. This is incredible!”

Clarks Inn now boasts of a network of 20 operational hotels spread across 11 States in India. The hotel chain is looking at a year of massive growth in 2012 with plans to add 25 hotels to its portfolio this year. The company has a very strong development pipeline with a slew of properties slated to open doors in the remaining part of the year. Clarks Inn is readying to open three more properties, one each at Hald-wani, Gadag and Shimla in next few weeks.

Vijay Tej Clarks inn opens door in patnaPart of mix use development, Vijay Tej Clarks inn, a mall-hotel, is strategically located in close proximity of airport, railway station and the Bus Terminal.


Daiwik HoTels the nouveau concept of pilgrimage hospitality

�A pioneering concept, Daiwik Hotels aims to create a niche

segment in the pilgrimage hospitality sector in India with its brand presence in five major pilgrim locations, namely Rameswaram (Tamil Nadu), Varanasi (Uttar Pradesh), and Dwarka (Gujarat), which are part of the renowned Char Dhams and or Jyotirlingams along with Tirupati (Andhra Pradesh) and Katra (Jammu & Kashmir). With an initial investment of Rs. 180 crores, these five, company owned hotels will be opera-tional in the next 30 months. Com-mencing with its aggressive expansion plans, Daiwik hotels is presently focus-

ing at the Southern market with its first pilgrim hotel undergoing soft pilot run in Rameswaram. Tapping opportunity in this segment, the company is aim-ing to be the leader in the pilgrimage hospitality circuit by expanding its ca-pacity base to 2000 keys in the course of next five years and plans to acquire ad-ditional land banks in 15 other pilgrim destinations in next two years. Apart from providing international quality hotel infrastructure and services, Dai-wik Hotels intends to provide a never before holistic pilgrimage experience to the consumers.

Daiwik Hotels is promoted by

Debashis Ghosal, who previously pioneered the concept of multiplexes in Eastern India with the launch of 89 cinemas. Denoting ‘Divine’ or ‘By the grace of the Lord’, Daiwik will offer pilgrim focused, full-service elegant and efficiently designed, value-for-money four-star hotels. Targeted at the aspiring middle-income segment to the high income group, Daiwik Hotels proposes to be a complete brand that takes out the entire stress of pilgrim-age. Pilgrim travelers usually do not regard their journey as a leisure activity neither do they receive the opportunity to enjoy facilities beyond the basic ne-

in a first-of-its kind initiative, Daiwik Hotels Private limited today announced the introduction of its specialty chain of full service four-star hotels in prominent pilgrimage destinations across india.


indiaexpansion

cessities. The endeavor of Daiwik Hotels is aimed at providing ser-vices beyond the conven-tional trip to the temple or shrine, an absolute celestial experience of the mind, body and soul, to make the religious trip aligned with a leisure holiday. And to enhance this experience, Daiwik Hotels will provide a host of knowledge-based services like guided tours, historical information about the place and recreational activities like yoga, ayurvedia spa etc. apart from-world class hospitality standards to the discerning, yet conscious pilgrim trav-elers of today. To enrich their pilgrim services further, Daiwik has also roped in Ms. Subhadra Sengupta, renowned historian and author on pilgrim desti-nations to create singular content and special programmes for guests who are seeking more than just a religious expedition. Daiwik Hotels intends to provide knowledge based wholesome experience to the pilgrims starting with the engagement in its website www.daiwikhotels.com.

Commenting on the launch and sharing his thoughts about the brand,

Debashis Ghosal, Managing Director and CEO, Daiwik Hotels Pvt. Ltd. said, “We chose to enter pilgrim-age hospital-ity because of the huge demand and supply gap in the country for qual-ity branded products which are standardized in the mid-segment market. Pilgrim tourists are the largest travel

group after ‘travel for social purpose’ in our country. In CY2010, 740 million domestic travels were estimated out of which 440 million were pilgrimage travelers only. Also with increased development in the travel infrastruc-ture and growing aspiration of people for better facilities, this sector has huge scope of growth. We are initially plan-ning to launch in five prime pilgrim spots in India with a total investment of Rs.180 crores in 30 months. Apart from that we are surveying land banks in 15 other major pilgrim centers in India. We are currently beginning with our first hotel in Rameswaram, Tamil Nadu which will be followed by Tiru-pati and the other three locations in the next two years.”

Debashis Ghosal, MD & CEO, Daiwik Hotels

ÂAmalgamated Bean Coffee Trading Co. Ltd, (ABCTCL)

under its Coffee Day Hotels and Resorts brand has opened its luxury resort The Serai Ban-dipur in Karnataka. This 35-acre property offers 24 rooms, a restaurant, gym and spa. This resort is set amidst forests adjoining Bandipur National Park. According to a company release, at The Serai, offers jeep ride into the dense forest. Facilities such as safaris, nature walks and bicycle trails are also available. The Serai offers a va-riety of accommodation options ranging from log-huts, to The Residence, with private rooftops with day beds and courtyards with its own sit-out area and private verandahs.

serai BanDiPur in karnaTaka oPens

ticker news


GinGer HoTels smart Basicshotel in faridaBadThe hotel, located as part of a commercial shopping mall, which will be a value-add to the customer as the mall provides a wide range of food and entertainment options.

�AGinger Hotels, the chain of Smart Basics hotels from Roots Corporation Limited, has launched its first prop-

erty in Faridabad today. The new hotel is located near the National Highway on G.T. Road at Fun City Mall and is situ-ated about 40 kms from the airport and 2 km from Faridabad railway station. The hotel was inaugurated by Rajan Nanda, Chairman & Managing Director, Escorts Limited. On the occasion of the launch, he said, “Faridabad is an emerging IT and industrial hub and the city has seen a lot of growth and development in recent times. We are very happy to have Ginger Hotels as part of our evolving township and are sure that it will garner a lot of interest for small and medium sized enterprises. The hotel industry in Faridabad has shown 40% annual growth of late, and with the improving connectivity of Metro, national highways and Badarpur bye-pass, one will see more activity in the hospitality sector here.”

Speaking on the launch Prabhat Pani, Chief Executive Officer & Director, Roots Corporation Limited said, “We are very happy to launch our fourth hotel in the National Capital

Region and open our very first hotel in Faridabad, a city that is leading the industrial hub in Haryana, with auto, agricul-tural and IT sectors. Ginger Hotels has been well received in North India for its immense potential in this innovative category of hotels. The new hotel will meet the needs of trav-elers visiting the NCR region which has seen rapid growth in industrialization and urbanization but has retained the sanctity of its culture.”

The 91-room hotel in Faridabad is designed keeping in mind the needs of each of the guests with stylish décor to match. The rooms offer guests a space they can call their own, with amenities such as mini-fridge, LCD TV, self-controlled air-conditioner, tea and coffee maker, and telephone and special features including a gym, conference room and meet-ing room. The hotel’s tech-friendly conference room can also be made available to guests for presentations, showcases, and meetings. Guests have the convenience of booking through the website or can also call on the toll free number 1860-266-3333.

Ginger Hotels is a limited services hotel built around the unique concept of Smart Basics that provides intelligent, thought out facilities to meet the key needs of today’s traveller, at affordable rates. Smart Basics signifies simplicity, convenience, informality, style, warmth, modernity and affordability, with their main USP being affordability in pricing, warmth and modernity in its approach to product design.

Faridabad is fast becoming one of the most sought-after real estate hub owing to its proximity to the National Capi-tal Region, coupled with affordable & available land. It aims to tap the business travelers and entrepreneurs of small and medium businesses in the northern part of the city. Whether visiting the city to attend business meets or stopping over at popular landmarks, Ginger Faridabad guarantees its guests a peaceful stay after enjoying a day in the city.


indiaexpansion

�Since its inception 10 years earlier, JW Marriott Mumbai has

set the standard for contemporary luxury, warm hospital-ity and exclusive dining experiences. Now JW Marriott Mumbai has partnered with two-star Michelin Chef Sergi Arola to bring his sublime Arola brand to India. Speaking on the launch of the new res-taurant, Thomas Guss, General Manager, JW Marriott Mumbai said, “There is a perceptible movement underway with guests now famil-iar with exotic cuisines; they want preparations that are new and different, authentic in flavor and reminiscent of their last holiday abroad. JW Marriott Mumbai has earned an iconic status over the years in Mumbai and has always been at the forefront of culinary excel-

lence. We aim to continue providing an upscale dining experience that our guests have grown accustomed to.

Superlative service in a lifestyle environment that is the hallmark of a memorable time, will make Arola, restau-rant and bar, one of Mumbai’s gastronomic landmarks.”

Chef extraordi-naire Sergi Arola is a bold, irrepressible culinary trend-setter. A definitive proponent of Spanish heritage, Sergi will delight guests in Mumbai with gourmet Spanish cuisine. A chef who weaves stories

of his homeland into his food, his ex-plosive talent has earned him two Mi-chelin stars and he is the proud owner of six celebrated restaurants around the world bringing the first ever outlet to Asia here in India.

Speaking on the occasion, Sergi Arola said, “India is on the brink of a culinary revolution. I am very excited about bringing the Arola experience to India. The menu will include specially selected mix of all the popular dishes from Arola restaurants all over the world, while also creating signature items for Mumbai. The aim is to surprise the Indian audience with eclectic Euro-pean cuisine designed especially for their increasingly discerning palate. JW Marriott Mumbai with its loca-tion and hospitality philosophy is the perfect fit for an Arola experi-ence”.

Arola will offer a unique culi-nary concept by the chef called ‘Pica Pica’ – a style of dining where a va-riety of creative dishes are served on a platter for all to share. The food will be presented on small beauti-ful ceramic, glass and stone plates. The cocktail couture at interactive the bar will prominently offer over 30 varieties of Gin. Classic Cock-tails, Gin and Tonic as well as the

Martini, popularly made from Gin, form the signature feature of the beverage list. The inimitable Arola service style and home-pro-duced ingredients will add to the entire experience. Chef Manuel Oliveira Seller - Chef de Cuisine will oversee the restaurant opera-tions that will ensure a seamless

blend of the ambience and experience that “Arola” stands for.

A key aspect of the restaurant is contemporary lounge music with dis-tinctive Spanish and Latin influences. Exclusively put together by DJ Lloyd, the music adds to the ambience and is instrumental in transforming the space into a chic lounge as the night wears on.

A few key highlights of the restau-rant are:

Cocktail Couture - Gin: Arola, is all set to revolutionize the city’s cocktail culture with Mumbai’s largest selec-tions of Gin in the city.

Breathtaking View: Arola, offers breathtaking views of the Arabian Sea through the open terrace

Exclusive: Arola, where the ac-complished enjoy the seclusion of three private dining rooms while still being in sync with the rest. The solarium as well as the main restaurant allows you experience a sense of comfort in exclusivity.

jw MarrioTT MuMBai Brings celeBrated aarola to asiaThis chic lifestyle destination will offer guests the exclusive flavors of authentic Catalan cuisine and is slated to be the most anticipated announcement in Mumbai’s gastronomic scene.

Chef Sergi Arola


oPeninG wiTH a BanG Bangs opens its exclusive outlet at gurgaon market – palam vihar

�ABangs Hospitality India Pvt. Ltd. – Bangs India’s first Domestic

Quick Service Restaurant (QSR) Brand, strengthen its share in Food & Bever-ages market through entering into the franchisee route, exclusive vents called as Bangs Fried Chicken Outlet’s. Bangs opens its first Exclusive Outlet at Gur-gaon Market. The newly launched Ex-press outlet is spread over 800 square feet situated at 23, Ansal Plaza Mall, Palam Vihar, Gurgaon. This fast food outlet would offer the consumers deli-cious range of food, like; yummy tasty Burger Veg & Non Veg, Fired Chicken, Chicken Popcorn, lip smacking Veg & Non-Veg Nuggets, Creamy Veg Salad, Pastas and Wraps with Lusty Lime, Choco Triple Sec & Choco Brownie Blast Drinks.

Asvin Simon, Managing Direc-tor, Bangs Hospitality India Pvt. Ltd. explained, “The food and beverages market is a growing one and there is an increasing demand for Fast Food these days. Bangs India Pvt. Ltd is well positioned to deliver in this market

because of its extensive range of food. This major asset would enhance Bang’s value proposition to the Indian & Inter-national consumers. There is a tremen-dous potential in this industry Region-ally, Nationally & Internationally. We are delighted to have the facilities to support our expansion plans. It is a very exciting phase for us and through leveraging our strengths, which in-clude our greater understanding of the region’s aesthetic and cultural sensibili-ties we look forward to successfully catering the changing demands of this dynamic industry and aim to bring a world-class Quick Service Restaurant to the people.”

The starting price is just Rs. 29, the cost of a college canteen meal. The chal-lenge for BANG’S is to be noticed in an increasingly crowded market, where few brands have built brand loyalty and a repeatable set of customers. An-other challenge in this business is the low margins. While restaurant business has gross margins of 50-60%, accord-ing to some estimates, but factors such

as people costs, real estate and rising food expenses result in net margins of barely 15-20%. “We have to deal with first world costs and third world leases-rentals,” says Mr. Simon.

To widen its appeal, BANGS will need to constantly fine tune its food menu, provide add-ons (some outlets offer free wireless internet access) and keep an eye on quality (French fries are no more than seven minutes old when served).

Elaborating the expansion plan, Simon said: “By this year end, overall number would be around 70 and by 2013 we plan to have round 180-200 outlets across the country. The com-pany plans to raise Rs 20 crore through private equity to fund setting up the company-owned outlets. For the fran-chise model, the average investment is around Rs 20-25 lakh. The company is also planning to open its outlets over-seas. Our first outlet would be opened in Doha (Qatar) by July this year. We plan to have three more outlets in Doha by the end of this financial year.”


CSRdrive

Making a

DifferenceFrom a humble beginning of a small 47-room hotel in gurgaon in 2004, to 18 hotels in 14 cities and has an inventory of 2000 rooms with over 2200 employees, The Lemon Tree Hotel Company has come a long way in many ways than just one. Speaking to TravelX Hospitality, rahul Pandit talks about their flagship disability employment program.

A hearing-impaired waiter serves a guest at a Lemon Tree Hotel


“WiTH an eMerging MiddLe CLaSS and india aT-TraCTing More viSiTorS by THe year, THere iS Huge poTen-TiaL and aLL STake HoLd-erS WiLL pLay an iMporTanT roLe in SHap-ing THiS induS-Try. i See THere To be a LoT More bouTique HoTeLS CoM-ing up in THe neXT FeW yearS WHiCH oFFer CoMForT and perSonaLized ServiCe.”

T he last time I met Rahul Pandit, Presi-dent & COO, The Lemon Tree Hotel Company, it a couple of months ago at an interview. And for all the things he spoke about, a couple still stand out in

my mind today, one of them being his enthu-siasm of the CSR work the group does. “It was Pattu’s idea. One day we were discussing what we do for society. We decided that instead of giving money, we should do something, which cuts across race and religion - to have employees with disabilities. So, two years ago it started as a CSR activity. Today, it’s become a business activity for us. Today, we employ 121 deaf and dumb people across Lemon Tree Hotels,” says Pandit.

Founded in 2004, The Lemon Tree Hotel Company, and its associate brand - Red Fox Hotels, is one of the fastest growing hotel chains in India and the fourth largest (by owned rooms) currently. The group owns and operates three brands – Lemon Tree Premier, Lemon Tree and Red Fox Hotels in the upper-upscale, upscale and mid-scale segments respectively. With a pan-India presence across all major metros, it currently owns and operates 18 hotels in 14 cities and has an inventory of 2,000 rooms with over 2,200 employees. By December 2013, the group is aiming to own and operate 26 hotels aggregating over 3,600 rooms in 16 cities with over 4,000 employees.

“In the beginning, when we started this, there was some opposition. You know, our general manager said that we are very tight on our staffing so if you want these people in then please approve that they should be over and above budgeted staffing. So, we did that. Initially, we inducted EWD (employees with disabilities) only in the back-of-the-house areas of the hotel, where their interaction with guests was minimal. Subsequently, we set ourselves a challenge and raised the bar. So, today what we started as a CSR activity has become a business activity for us. When people fight for talent, to me it’s an alternate till nobody’s looking at it. These people give the same level of service, if not better. Now we’re doing this in Gurgaon, Chennai, Bangalore and Hyderabad. So, if you go to these hotels where this is happening in front of the house, you’ll get a person will come to you and he’ll give you a card saying I can’t hear or speak please write your order. So, now the menus in these hotels are numbered. You just write the number on a slip of paper, he takes it to the kitchen and the order comes to you. But learning to how do we train them was another issue. Others had to learn sign language and now the general managers, chefs, F&B managers and the housekeepers at all these hotels know sign language,” adds Pundit.

Head of training is Kuntal Vegad, Group Manager, Learning & Development, The Lemon Tree Hotel Company. She knows sign language

Rahul Pandit, President & COO, Lemon Tree Hotels receives the NCPEDP MPHASIS UNIVERSAL DESIGN AWARD 2011

THe iniTiATiVel Individual Business Card: Each

EWD, working in a guest facing area, carries a business card, which informs the guest of his disability and asks the guest to write down his requirement so that the EWD staff member can action it appropri-ately. l Whistles for EWD: Whistles are

provided to all EWDs to use at a time of an emergency to draw the attention of other team members. l Recognition: The NCPEDP

(National Center for Promotion of Employ-ment for Disabled People) – Shell Helen Keller Award, 2010 for exemplary beliefs and practices in employing differently en-abled people - as a Role Model Employer.l Recognition: The NCPEDP

(National Center for Promotion of Em-ployment for Disabled People) - MphasiS Universal Design Award, 2011 for work done towards the cause of universal acces-sibility.l Supporting BPL i.e., Below Pov-

erty Line communities: 90% of the disabled employees belong to BPL communities. l Supporting Government: A

Government directive to all government bodies/PSUs is to earmark 3% of the staff strength for disabled people. Lemon Tree Hotel has set its own internal benchmark at 10% by 2013.l Training and Sensitizing: Lemon

Tree Hotels hired professional trainers to sensitize all staff (with whom disabled employees interact daily). The group has also trained other team members including Hotel Managers to use the widely accepted ISL (Indian Sign Language).


in bangaLore, WHere WHen

We Had STarT-ed a neW Ho-

TeL and Were running THiS

eXperiMenT, We Had a gueSTWHo Said ‘your Food iS good,

buT THe rea-Son i CoMe

baCk To your reSTauranT iSbeCauSe WHaT

you are doing’ – rAHul PunDiT

CSRdrive

completely. Pundit explains, “She actually came to be a housekeeper. She was a housekeeper at the JW in Bombay. Today she has a team of only six people, running training for a company, which is 2,000 plus and growing. She has to focus across 12 cities all with different languages and different customs. And because of this fast pace of growth, she has to work with hotels that are opening, that are new, those that are old, and all three segments have different needs. A hotel, which is pre-opening, needs a different set of processes and training requirements. A new hotel, which is stabilizing needs something else. And an old stable hotel needs maintenance activities. To run a unique endeavor like this and helping employees with disability, it’s very unique”

“We had a ten-day session with Arun Rao, who is President of the Indian Deaf Association, to be able to understand these employees and for them to understand us. It was very inter-esting,” adds Kuntal. Realizing they couldn’t keep on getting externals to teach staff across 12 cities, Kuntal prepared a video on sign lan-guage. “We have this video, plus we are doing a manual, which will be more comprehensive. I never imagined that I would be learning sign language. It opens your eyes to so much more.

And when they see you interacting with them in their language, they are more receptive to you. I find that they are also much more motivated to do the job. Initially we has a few spread out, but we realized they have their own world and it made sense to keep more of them together. If they cannot communicate then they would feel frustrated. And now that more people across our hotels are learning sign language, it is easy for us to spread them out and put them in different hotels,” Kuntal explains.

The question really is, does it work? Kuntal believes it does. “They have no distractions, don’t go for smoke breaks because they can’t chat, so, they are very much focused. They’re

probably much more efficient than our regular staff. So, the regular staffs stops to think, ‘They can be so much more efficient, why not me’?”

Pundit adds, “We started effectively three years ago, but there was a huge push for the past two years. Now we have close to 120 and in the next two years it will to go to 300. Last year we got the Helen Keller Award from the Home Ministry for this initiative. In Banga-lore, where when we had started a new hotel and were running this experiment, we had a guest who said ‘Your food is good, but the reason I come back to your restaurant is because what you are doing’. We are aim-ing for them to have a career and not just a job. In our little world of our own, we have tried to break the bubble. We had many issues in the beginning. For us to even to

connect to such organization was difficult because in India there are no regular schools for the disabled. Also, many of them come from a poor socio-economic background, so they have to get used to certain stuff. Like if you say you have to come at 8 o’clock in the morning, he doesn’t understand why it matter so much whether he comes at 8:00 or 8:10. There were small things that needed conditioning.”

Pundit believes that what started as a small CSR project has given them access to a whole new alternative talent pool that nobody else in India has. “I am sure if other hotel companies started doing this, we would be happy to con-tribute. This is something that cuts across cast, creed and religion. There are 75 million people who are disabled in India, of these 12 million are deaf and dumb (or 1% of India’s population) are deaf and dumb. Less than 3% of PWDs are gainfully employed compared with between one third and half in the developed world. Most of them don’t have job opportunities. And though there is no statistics on this, when you don’t have job opportunities you can’t hold yourself in high esteem. It affects the person’s longevity. And if we can provide social esteem and employ that energy, why not?”

n Text: Meghna Bhadurin Pictures: The Lemon Tree Hotel Company

completely. Pundit explains, “She actually came

probably much more efficient than our regular staff. So, the regular staffs stops to think, ‘They can be so much more efficient, why not me’?”

years ago, but there was a huge push for the past two years. Now we have close to 120 and in the next two years it will to go to 300. Last year we got the Helen Keller Award from the Home Ministry for this initiative. In Bangalore, where when we had started a new hotel and were running this experiment, we had a guest who said ‘Your food is good, but the reason I come back to your restaurant is because what you are doing’. We are aiming for them to have a career and not just a job. In our little world of our own, we have tried to break the bubble. We had many issues in the beginning. For us to even to

connect to such organization was difficult because in India there are no regular schools for the disabled. Also, many of them come from A hearing-impaired

waiter serves a guest at a Lemon Tree Hotel

ExpErtColumn

Ten STepS In The RighT DiRecTion

India is coming of age… more slowly than surely but make no mistake, it is not without

very good reason that the world’s attention is focused on us. With that having been said, we find ourselves in a catch 22 situation in as far

as the hospitality industry is concerned.

While it has taken us one hundred years to build our hotel inventory to about 150,000 rooms pan India, the various indicators point to an addi-tional requirement of 180,000 rooms

in the next ten years. Seems rather unlikely that we will get there but here’s my list of TEN steps that could move us in the right direction:

Licensing

1We are told that the so-called Babu-Raj is over and several barriers that existed to get investment into various sectors have been

lifted. However, the hospitality industry con-tinues to be deeply entrenched in bureaucratic hurdles. At an average, a hotel project requires close to 150 clearances, approvals or licenses. Some as silly as a license to store eggs! All hotels and lodging houses are registered under the In-dian Sarais Act 1867, which makes it mandatory to provide shelter for Horses and camels as also arrangement for their food and drinks! The act is 145 years old and still going strong.

The industry has been appealing for the last twenty five years that I can recall for a single window clearance and when in the 80’s we were given industry status (although many states have still not done that) we were assured that we would be able to set up all new projects through a single window where all clearances, approvals and licenses would be dealt with but so far this has remained a pipe dream. It is no rocket science to understand that if this were to be achieved

Mandeep Lamba

When In The 80’S We Were gIven InduS-

Try STaTuS We Were aS-

Sured ThaT We Would be able

To SeT up all neW projecTS

Through a SIngle WIndoW

Where all clearanceS,

approvalS and lIcenSeS

Would be dealT WITh buT So far ThIS haS

remaIned a pIpe dream

ExpErtColumn


there would be substantial inflow of FDI into the hospitality sector and would benefit all concerned.

infRasTRucTuRe sTaTus anD funDing

2To build an additional inventory of 180,000 rooms across the country an estimated 25 bil-lion USD of capital is required as per an HVS

study recently conducted. This amount of capital will never be easy to find by the industry unless the government provides the industry with in-frastructure status. Once this happens, banks and lending institutions would have a larger outlay of capital for funding infrastructure projects, the interest rates would be lower, the debt to equity ratio higher and the term loan period longer than what is available to hospitality projects today. It will also allow a larger allowance of ECB to fund such projects. In the absence of this provision, hotel development would be starved for capital, be faced with very expensive borrowing and will not provide the ROI’s that most investors are looking for.

ManpoWeR

3Assuming that we find the capital and the investors to put up the demand for rooms, it is going to be next to impossible to find

the manpower to build and operate these hotels. At the first level, we are seeing an increasing shortage of civil engineers as most of our young students are opting for the more ‘sexy’ electron-ics, IT and mechanical streams. And subse-quently, we do not have the required number of well- groomed, skilled workers for the hospitality sector if we are to grow at the speed that we are required to, it’s not about only increasing the number of catering colleges but also focusing on their curriculum and the quality of the output they are producing. Equally, we require a large number of vocational training colleges, which of-fer basic skill trainings in operating departments

of hotels and restaurants.

LanD avaiLabiLiTy

4Land continues to be a scarce commodity in our country largely because the land reforms, which are long overdue, are not being intro-

duced by the government. This, if implemented, would allow larger land parcels to be released and available for development and will not only allow easier access to land but will also bring down the prices for land acquisition. A quicker resolution is to allow greater FSI which would in turn allow more built up area on the same size of land as is possible today. In many countries across the world FSI of even 12 or 15 are permis-sible in high density locations (Manhattan, New York) as against the maximum of 3 that is avail-able here which is also only in Mumbai. For most parts of the country our FSI norms permit a ratio between 1 and 2 for hotel development.

RaTionaLizaTion of Taxes

5The hospitality industry suffers from a plethora of central and state taxes which are proving counter productive and inflating our

hotel tariffs. These include service tax, luxury tax, VAT, sales tax, entertainment tax, excise duty, custom duty amongst others. What is worse is that the taxation levels at the state level vary from state to state. A standardization and rationaliza-tion of taxes across the country would be very helpful to the industry.

enhance ouR heRiTage expeRience

6Most of our international tourists visit India because they are fascinated by our centuries old history. However, a visit to even our best-

known heritage monuments tells a rather sad tale of poor arrival experiences, inadequate infrastruc-ture and unhygienic surroundings besides grim stories of tourists being heckled and cheated.

In years of trying to deal with this, not enough headway has been made.

infoRMaTion, packaging & MaRkeTing

7Although our Incredible !ndia campaign has been path breaking and has certainly managed to build a desire for international

tourists to visit India, there is very little outside of that we have been able to do. While, the Incred-ible !ndia campaign is generic and showcases India as a whole, the entire communication of a particular place of tourist interest does not meet global standards and there is not enough avail-ability of literature for tourists or good quality merchandising which enhances the draw to the destination and brings increased footfalls.

Across most developed destinations, all train stations, airports and hotels have a large display of tourist related information in the form of bro-chures and catalogues which includes places of interest, night life, restaurants, theatre, carnivals, bus routes, metro routes, city maps etc. In our country, the finest hotel concierge services do not have such collaterals available. We are perhaps one of the few countries in the world that do not have easily available city maps for tourists, a basic and easy to provide requirement.

TRanspoRTaTion infRasTRucTuRe

8Our available intra-city infrastructure is at best comparable to most third world coun-tries and does not match upto what a devel-

oping nation with the third largest economy in the world should have. Take for example the so called ‘millennium city’ of Gurgaon. If any hotel guest wants to step out for shopping or sight seeing or for a meal there is no way to go about it but to hire an expensive private car. There are no local taxies and the least said about the bus service, the better. Autorickshaws are far and few and not available from most hotels in the city. And if you did manage to walk and get to a shop-ping mall or managed to hitch a ride, there is no taxi or autorickshaw service available from any mall that can take you back to your hotel with all your shopping bags or after a drink at a pub or a meal at a restaurant. While the Metro has been

the lifeline for inter-city travel between Delhi and Gurgaon, travel within the city is a nightmare. This is the same with most of our key cities.

upgRaDaTion of RaiLWay sTaTions

9In the last few years our airports have drasti-cally changed and barring a few, most of our airports have considerably smartened up.

However our railway stations are amongst the most poorly maintained across the globe and can be the most unnerving experience for any unsus-pecting foreign traveler. Just a visit to the railway station at the capital city of New Delhi is enough to depress most Indians so what it may do to our international tourists is best left unsaid.

An upgradation of our railway stations will make affordable train travel more acceptable to foreign tourists and in turn increase the flow of traffic to various cities. This will have a large mul-tiplier effect on the tourism economy of several cities besides providing our own citizens a better quality of life.

pRoMoTe Mice infRasTRucTuRe

10For a country of our size and with the quantum leap in travel interest to India, our Meetings & Conventions infrastruc-

ture is extremely inconsequential. With just one Vigyanbhavan in the capital city of Delhi and the only other large infrastructure at Hyderabad, we require large format Meetings and conven-tions centers to attract mega-global conferences and meetings which do not come to India not because of lack of interest but because of the lack of available infrastructure. The government needs to encourage public private partnership towards building this infrastructure by providing land and allowing attractive incentives on creating such facilities, which not only bring good quality international travelers to India, but also puts In-dia on the global meetings and conventions map.

n Text: Mandeep LambaMandeep S. Lamba is an acknowledged industry leader and currently President & Founder of TEN Hotels and Hospitality Solutions, a leading consulting firm provid-ing end to end solutions for the hospitality industry.

The govern-menT needS To encourage publIc prIvaTe parTnerShIp ToWardS buIld-Ing ThIS Infra-STrucTure by provIdIng land and alloWIng aTTracTIve IncenTIveS on creaTIng Such facIlI-TIeS, WhIch noT only brIng good qualITy InTernaTIonal TravelerS To IndIa, buT alSo puTS IndIa on The global meeTIngS and convenTIonS map


ExpErTColumn

hospItalIty IndusTry In IndIa India is a land of contrasts and there is ample to discover. travelers visit India for leisure, business, education, and indulge in the wild life safaris, immerse deep in the history of the region, and for medico tourism. with all these attractions on offer, the Indian hospitality industry has expanded and is gradually on the rise at a commendable pace.

a couple of decades back, there were handful hotels in the supe-rior categories that enjoyed the monopoly catering to the elite clientele. this trend witnessed

a shift, with multinational companies investing in india and the overall economy improving, tourism industry got an impetus and hotels started mushrooming thus encompassing a wider clientele and making ac-commodation possible for varied segments. the hotel industry came up with a newer concept of hotels like the traveler choice, Budget Hotels, Ecotels, Boutique hotels, heritage hotels along with serviced apartments and home stays. as there is enough demand in the market, hotel industry in india is peaking at the moment.

to a large extent, media has been responsible in playing a crucial role in showcasing the changing trends in the hospitality industry. Whether it is print or electronic media, immense coverage is given to this sector, thus drawing more and more numbers of tourists. today, the traveler is not only looking at the functionality aspect along with comfort but they want variety at

an affordable price and for this reason they try out the different segments present in the market. technology at large has contributed a lot too. on line bookings, availability of rooms, compar-

ison among hotels, off season deals, spe-cial packages, loyalty programs, offers

for repeat guests and other such facilities have made checking into a hotel much simpler and quicker, which makes the whole experience much more pleasant and hassle free.

Recently, india has been in the limelight as it has been hosting a lot of international events, be it the com-monwealth Games, F1 championship, ipL, auto expo, trade fairs and many conferences ranging from environment to technology, all these events are

being well executed and a big chunk of national and international tourist is traveling, benefiting the country at large

from the revenue. there is still scope for additional rooms in the hospitality industry as india has a great potential. the concept of in-corporating naturopathy, ayurve-da, yoga and complete wellness in

n utkarsh Faujdar


to a large extent, me-dIa has been responsIble In playIng a crucIal role In showcasIng the changIng trends In the hospItalIty In-dustry. wheth-er It Is prInt or electronIc medIa, Im-mense cover-age Is gIven to thIs sector, thus draw-Ing more and more numbers of tourIsts

the premises of resorts is a very recent trend yet extremely popular attracting patrons.

the aviation industry too has played a part in encouraging the domestic travelers, with affordable flight tickets, more and more people venture to distant lands and end up staying in hotels. there is a growing need for budget hotels in india, so much so, well established companies have diversified into budget brands like Ginger, Gateway, Four points and Radisson Blue. Some of the foreign brands like Fairfield, Holiday Inn Express, Golden tulip and premier inn are plan-ning to enter the indian market as well because they see a good opportunity for economy or budget hotels which have been termed as no frills hotels and are extremely popular. Major companies like Marriott, accor, Hyatt, Shangri La, Banyan tree, Le Meridian and Starwood have plans of either introducing or expanding their existing properties in india, as they foresee a boom in the hospitality industry. of course, tourism is affected by factors like security, how strong or weak the currency is, variety during the holiday and availability of the desired accommo-dation. all these and much more are available in india. For some, the backwaters of Kerala could be a dream destination, whereas for another may be a peaceful stay at one of the national parks could be an ideal holiday. So many foreigners are visiting india only to discover the historical charm in the restored heritage sights and others are drawn towards the vast expanse of tea estates. there is a separate segment of clientele, which is solely traveling for medico tourism to india, as the best of expertise and facilities are available at a substantially low price as compared to what it

would have cost them in their own country. With changing lifestyles and challenging jobs, people are on the lookout for favorable getaways as that is one way to unwind with the family from the stressful mundane life. Many companies orga-nize their annual meetings in prime destinations and it is a wonderful incentive for the employees as they travel with their spouse on company expense as a perk of all the hard work done for their respective companies. the trend of staying in hotels and resorts is much popular these days. companies organize outward bound training in an effort to build strong bonding among the team mates, if this exercise were to be conducted in the same premises as they work, the impact would not have been the same. it is a way to applaud the efforts of the team and in turn win their loyalty while the offsite meetings have also been a trend for so many multinational organizations.

Studies have revealed that the overall profit-ability of similar sized hotels of the same stan-dards is higher in india compared to the same in various other parts of the world like United States of america, Europe and even when compared to several other countries within asia. this definitely adds to the overall charm for inter-national chains of hotels and resorts to register their presence in india and take advantage of this paradigm.

Utkarsh Faujdar, having received numerous interna-tional awards in hospitality is currently the General Manager of Hulhule Island Hotel, Maldives. He had worked with Oberoi Hotels & Resorts for ten years and was the General Manager at Agra in India prior to moving to Maldives.

tradeColumn

Be floored!If you want a surefire way to improve the look, durability and value of a flooring, hardwood floors are the way to go. Besides being beautiful and hard-wearing, hardwood floors are environmentally friendly as well.


S orry, but there’s just no other option to hardwood flooring. There can be options like laminated flooring or engineered flooring but surely no option to hard-wood flooring. I don’t think many are not

aware of the qualities of real seasoned hardwood flooring and its workability. Most may feel that laminated flooring or engineered flooring is the same to hardwood flooring. They’re wrong. It’s a myth that needs to be broken.

n Suresh Mansukhani


InstallatIon of hardwood floorIng Is neIther dIfferent nor dIffIcult. It has the same tongue and groove method, whIch Is used In lamInated as well as engIneered floorIng. 200 sft. hardwood floor can Be Installed In 8 hours flat wIth 2 Installers

Honestly speaking, all luxury and five star hotels around the world over use hardwood floorings. But the hardwood has to be seasoned with a moisture content, that doesn’t exceeding 8%, which is done to control the expansion and contraction that happens due to seasonal changes. When a hardwood manufacturing company knows what the moisture content is, it can install the flooring in a way that allows enough room for contraction and expansion.

Temperature control and aesthetic values are some of the basic attributes of real hardwood flooring. But durability of the product is some-thing that doesn’t get noticed and only comes with a moisture-controlled floor. It’s also the natural and original feel of wood one gets, some-thing laminated or engineered floors cannot offer.

Installation of hardwood flooring is neither different nor difficult. It has the same tongue and groove method, which is used in laminated as well as engineered flooring.

200 sft. hardwood floor can be installed in 8 hours flat with 2 installers. The floor can be used immediately upon installation.

A simple wet mopping is what is recom-mended for hardwood floors. Every year the floor can also be cleaned with cleaning liquids avail-able from the company from where the flooring is purchased. After 4/5 years the hardwood can be grinded and polished and surely it would retain its past glory of a wonderful sheen. This is not possible in either laminated or engineered floor-ing due to the structure of the core materials.

The quality and type of hardwood sug-gested does depend on the region/climate and hardwood flooring of a reputed manufacturer should be purchased. But other elements need to be kept in mind before purchasing hardwood flooring: The brand should be reputed, the moisture content of the region, the geographi-cal availability of the product, the availability of different wood species for different rooms, and the installation techniques required. Hard-wood flooring is quite suitable to the Indian climatic conditions, provided the product is from someone who truly understands floor-ing. If the moisture content in the hardwood floor is controlled and the flooring is properly installed, than it can last a lifetime. Cheap hardwood floorings from other parts of Asia should be avoided because most of them cannot withstand the climatic changes. It is perhaps this cheap hardwood flooring that most are un-der the impression that hardwood floorings are not suitable given Indian climate. Hardwood flooring with minimum moisture content and proper installation works very well. The best of wooden flooring is simply a piece of wood until it’s installed properly.

Very few companies manufacturing hard-wood floors in the world care for the ecological products. They plant 6 trees for every one tree they cut to manufacture hardwood floors.

Suresh Mansukhani is Marketing Manager, Indian Subcontinent, Junckers


J itender Arora, Director, MyGuestHouse.com, ran an IT consulting company called Kleward Consulting Pvt. Ltd, when there was a request to create travel software from

a client. Having worked on it for 6-8 months and the client running short on funds, an idea was generated. Realizing how behind on technology the hospitality industry was compared to other industries, when Arora decided to make a unique software for the travel industry called Property Management System which later became the con-cept behind MyGuestHouse.com. But would such a portal sustain when so many that already existed? “Yes! There are many travel portals that already exist but unlike the others, we only focus on quality budget accommodations and do not get fantasized by 5 star hotels. We realized that there was a large proportion of people who couldn’t afford to stay in 4/5 star hotels

and failed to find good quality low budget ac-commodations. We also saw that there was still a big gap between the supply and demand for budget accommodations. Keeping this mind, we started with travel portal with ‘Quality Budget Accommodations’ as our focus.”

MyGuestHouse.com combines technol-ogy with travel and offers more options to choose from. Currently, they have more than 3,000 budget properties under their name. “We provide hoteliers free PMS software integrated with MakeMyTrip and more than 10,000 travel agents. With this software we get information about the live inventory of the rooms available in the hotels, which in turn helps in bookings. We also believe that these budget hotels do not have a website of their own, therefore, we offer to make a website for them that is absolutely free of cost,” explains Arora.

With more people preferring to sit in front of their laptops or using smart phones, online

services saves them time and effort. Arora explains that the presence of a live inventory helps the traveler check the

PORTALVIEWS

Being

BudgeT An unusual combination, engineering and a travel portal, but Jitender Arora, Director, MyguestHouse.com, seems to have taken the bull by the horns and make it work. He tells TravelX Hospitality how.


“AwAreness of THe on-line TrAvel inDusTry HAs increAseD AnD people Are now noT AfrAiD To Book THeir AccoM-MoDATions online. THere-fore, we see AHike in Hike in THe grApH in TerMs of on-line Bookings. TrAvelers look for AT-TrAcTive DeAls AnD THose wHo cAn offer iT cAn keep THe TrAvelers HookeD To THeir porTAls.”

PERSONAL

4 Last holiday

germany in february 2012

4 Favorite holiday destination

singapore and Australia because they are great locations. And

lansdowne because it is a very peaceful place.

4 Favorite cuisine

chinese4 Favorite airlines

indigo and singapore Airlines because of their service.

4 Favorite hotel

Budget Hotels ofcourse!

4 Favorite gadgets when traveling

My cell phone, it keeps me connected with everyone.

4 Favorite facilities when traveling

free wifi

availability of rooms at specific hotels. “Awareness of the online travel industry has increased and people are now not afraid to book their accom-modations online. Therefore, we see a hike in hike in the graph in terms of online bookings. Travelers look for attractive deals and those who can offer it can keep the travelers hooked to their portals.”

With the increasing pace of the online travel industry, with so many travel Websites available and so much to choose from, what happens to the traveler one wonders. “Everything comes with pros and cons. Availability of too many options by different providers crowding the market can be confusing for the consumers. Unfortunately, sometimes the consumer ends up booking a completely different deal! Another point is the trudging economy. Over the past two years, India has experienced one of the highest inflation rates in major emerging markets. These fluctuations have a direct effect on the traveling rates.”

The word “budget” has always had a negative connotation, especially when it came to hotels. It usually meant, tiny dark room, which were more than often dirty and offer little or no sense of secu-rity to the traveler. But with time these views are changing as travelers becoming more aware and willing to keep an open mind. “People now like to spend more on the activities they do while travel-ing rather than on the hotels where they just spend few hours! Staying in budget hotels now doesn’t mean you are bankrupt, but rather it means you are spending money wisely!” adds Arora.

Accommodations listed by MyGuestHouse.com go through extensive quality checks and a team personally goes to the hotel and checks

that the services listed are really being offered to consumers. “We believe that in next five years, we will be one of the biggest brands in budget travel. Our inventory will have around 12,000 quality budget hotels, which will provide consumers with a plethora of choices. As a technology centric company, we plan to come out with multiple high technology products for the players in the travel value chain in the coming years.” With the rising is business and leisure travel to smaller cities such as Udaipur, Thiruvananthapuram, Bhubane-swar, Pune, Kochi and Chandigarh, there is an increased demand for quality hotel rooms in these cities. “Hospitality chains are expected to increase their presence in smaller cities to leverage this opportunity and will plan a mix project of budget and business hotels here. Which is positive step as far as we are concerned. India has the potential to become the number one tourist destination in the world with the demand growing at 10.1% per annum, the World Travel and Tourism Council (WTTC) has predicted. The WTO (World Travel Organization) predicts that India will receive 25 million tourists by year 2015. Major attractions in India are the world’s highest mountains, miles of coastline with excellent beaches, tropical forests and wildlife, desert safari, lagoon backwaters, ancient monuments, forts and palaces, adven-ture tourism and, of course, the Taj Mahal. The country is witnessing an unprecedented growth in hotel constructions and will be adding almost 114,000 hotel guest rooms to its inventory over the next five years (HVS),” add Arora.

n Photos: Hemant Rawat

worldhotels



Today iT is a similar challenge in a differenT formaT - beTween The world economic downTurn and The phleTora of new hoTels ThaT were builT for The world cup in 2010, scrabbling for business has reared iTs head again as compeTiTion is Tough and ruThless

Why did you enter this industry? Heaven alone only knows. Seriously though, John had a life long dream to create a country hotel. (yes, even though I had to remind him that we are in the middle of Sandton, Johannesburg) The property does rather have a country feel.

What were the greatest challenges you faced when you entered the market and now today?After building the hotel we suddenly realized that we needed to go out and get clients! As we were also operationally involved at the time this was quite a challenge, but somehow we hit the ground running and very quickly got guests. Today it is a similar challenge in a different format - between the world economic downturn and the phletora of new hotels that were built for the world cup in 2010, scrabbling for business has reared its head again as competition is tough and ruthless. Price cutting wars seriously affects an hotel’s resolve to keep up standards, although I am pleased to say we are determined not to suc-cumb to the temptation.

Tell us a little about the property and how it came into existence.We bought the property in 1986, almost 26 years ago. It was then a 10-acre property with horses, a cow, ducks, geese, dogs, 2 teenagers, 2 cottages and a 4-bedroomed house. It originally belonged to the Brenthurst Trust, the trust set up by the

Oppenheimers as Fairlawns had been a wedding gift to Mary Oppenheimer when she married Bill Johnson. Both were keen riders, hence the many stables on the property. In 1994 we sold off portion of the estate but because of the way the house and pool were situated, it retained the same park like feel that it always had. It was basically the paddocks that were sold, The huge trees and prolific bird life were gratefully spared. In 1995 we started building the 12 ‘Courtyard” Suites and remodeling the house to become the public area and in Nov 1997 we opened our doors. Today we have grown to 40 suites, a spa, an enlarged restaurant, meeting venues.

What sets it apart from its competitors?If what people say is true, this property has ‘soul”. Guests unequivocally comment on this fact. It seems to have retained the warmth that is associated with a loved home, while providing professional service.

This is the combination that we always strove for, because all too often there is either a cold, non-personalised albeit professional environment, or a guesthouse where certain services and standards are lacking. To hit the right balance is no easy task as often the huge resources that are available to large group hotels are not available to smaller properties. Guests in boutique hotels nevertheless expect the best of both worlds.

all abouT

ElEgancEa unique, exclusive, up-market sanctuary for today’s suburb of

morningside manor, fairlawns boutique hotel and spa is an award-winning boutique hotel. owner anne Thacker tell TX hospitality

how it evolved into the luxury getaway it is today.

worldhotels


our suiTes are large

and spacious, individually

decoraTed wiTh auThen-

Tic pieces and arTwork, each

bedroom be-ing more like

someThing one would eX-

pecT To find in a sTaTely home

raTher Than a hoTel

What are some of the unique facilities available to your guests?Primarily the garden aspect. We take very much for granted in South Africa our blue skies, green lawns and fresh air, and forget that in many parts of the world, especially city dwellers, that this is a treat. The large pool, the relaxed atmosphere, the friendly staff are certainly an aspect of it. However, we also have a fabulous Balinese spa with magical outdoor areas, a restaurant that all year round lets you feel as if you are sitting in the garden, with its stacking glass windows on 3 sides. Our suites are large and spacious, individually decorated with authentic pieces and artwork, each bedroom being more like some-thing one would expect to find in a stately home rather than an hotel. There is absolutely nothing ‘cookie cutter’ like about Fairlawns. It is unique and authentic in every aspect.

What does the property offer in terms of din-ning options?Apart from room service we have the Terrace Restaurant, described above, which is an a la carte restaurant. We also have a private dining room, as well as a banquet room that seats 90.

Who is the property primarily targeted towards?The Hotel accommodates primarily international FITs, as well as international corporate travel-ers. Small groups, small family groups, wedding groups and incentive groups are also accommo-dated. Recently a local market on weekends has developed. The spa is open to non-residents, as is the a la carte restaurant.

You said you added to the property. So, what is next?The very last addition to the property is the re-cent acquisition of a half acre property adjoining the spa, which will enable us to expand on our concept of a wellness center, where people can come primarily for the spa experience, with spe-cialized spa cuisine, lectures, and a sanctuary in which to relax all day in a gown if they so wish.

What do you think are the primary things a ho-tel needs to keep in mind with regard to guests?I would say that the basics need to be catered

to first of all. Things must be clean, work easily without a degree in electronics, provide a safe and secure environment, and not ever be re-minded that someone else slept in the bed before you, or used the bathroom before you. If you can make everyone feel like the first guest you have ever welcomed, I think you have really achieved something. And to constantly come up with little WOW factors, the unexpected little touches that make people feel special. But this is only effective if the basics are in place. Someone once said that the definition of a 5 star establishment is never having to make excuses or apologies.

Going Green is a key element in the industry today. What are your views and do you imple-ments them at your property?When we built the Chateau Suites in 2010 we were able to implement many green factors. The underfloor heating and water heating is solar driven with 30 solar collectors; rather than air conditioners we have an air chilling system; we


Today iT is a scienTific business, financially driven To eXTracT as many upsells as possible. while i undersTand The need for The business side, iT should noT be aT The eXpense of The guesT’s eXperience

have a grey water system that recycles shower water for use in the garden; we are substituting as necessary low energy light bulbs, separate and recycle waste, make our own compost, use locally sourced and produced bio degradable amenities.

Your view of the changes the hospitality indus-try has faced in the last 10 years?The global brands have really gone global. And there are more of them. The manner in which hotels are booked has changed dramatically, with everything being done online. The need for a social media presence and the results thereof has also put pressure on hotels. I feel that compared to 10 years ago when most of your employed staff were hotel school graduates involved in hotel operations, today your salary bill can be up to a third on IT related aspects of the business. I feel we are getting away from the primary business of hotels, which is to provide HOSPITALITY to guests. Today it is a scientific business, financially driven to extract as many upsells as possible.

While I understand the need for the business side, it should not be at the expense of the guest’s experience. There is nothing worse than paying whatever for a night and then being charged a trifling amount for a bottle of water or something. Also the cancellation times, booking patterns have changed substantially making it more dif-ficult to plan and yield. People also now play up one hotel against another as rate info is now read-ily available online. There is also a move towards boutique hotels, probably because as the world becomes more ‘digital’ people have a greater need to be acknowledged as individuals. I also think people are craving something different, as so many of the newer hotels could be anywhere, in any country, in any city, with everyone having bought their furniture from the same shop, and having used the same decorator. Or so it seems.

Given today’s hi-tech world, how much atten-tion does a property have pay to technology?I seem to have partly answered this question already. Much as I resent the time it demands, the cold reality is that it is here to stay, and if you can’t beat it you have to join it. If you don’t have an online presence you might as well not exist. And business travelers demand connectiv-ity as a given. Even leisure travelers today want to stay in touch with their families etc, so access to the Internet is absolutely essential. We give free WiFi access, as this is something that ir-ritates me when I travel - having to pay for WiFi. However, when you speak about high tech it can also apply to gizzmos that require a flick of a switch. Frankly, I think these are unnecessary and often confusing. And something else to go wrong from a maintenance point of view. When we were traveling with the group recently, so many of them complained the next morning that they didn’t know how to switch of this or that light so they just pulled out the master switch! Sometimes a good old-fashioned light switch is all that is needed, in a convenient location. I find it off putting when faced with 4 remotes! I don’t really want a lesson on how to switch on a TV! I just want to watch it and change channels easily. Very high tech people tend to travel with their own gadgets anyway. I often wonder how often our iPod dockers are actually used.

The Indian non-alcoholic beverage market has been dominated by the bottled water segment with a market share of 56.2% in FY’2010 followed by soft drinks with 31.4% and tea with

6.9%. The market for bottled water in India has increased over the years and is one of the emerg-ing markets. The growing insufficiency of pure and safe water and rising water borne diseases has influenced the demand for packaged water.

India is the tenth largest consumer of bottled water in the world with the consumption level of ~ million litres growing at a CAGR of 17.5% in the last 5 years. The bottled water market is estimated to have more than ~ brands, of which a major portion is held by the local players (inclusive of the cottage industry). Even, the big players which dominated this market segment are facing the pressure of maintaining their posi-tion in the market

The report titled “Indian Non-Alcoholic Bev-erages Market Outlook to 2015 – Rising Health Consciousness among Consumers” provides a comprehensive analysis on Indian non-alcoholic beverages market. The report discusses in details various aspects such as market size of bottled water, carbonated soft drinks, coffee, juice (un-packaged and packaged juice), tea and energy drinks segment on the basis of consumption, per capita consumption, market segmentation, com-petitive landscape of the major players operating in the country. The report also entails the SWOT analysis of non-alcoholic beverage market in India.

The future projections are presented along with the cause and effect relationship between the market and several industry and macro-economic indicators providing an insight on the prospects in the Indian non-alcoholic beverages industry.

The non-alcoholic beverage market in India has witnessed a mixed growth in the recent past. The industry has registered a growth rate of 11.3% in 2010. The total consumption for FY’2010 stood at ~ million liters with the per

RESEARCH &REPORTS

Bottled Water dominate

The NoN Alcoholic BeverAge MArkeTa comprehensive analysis was done on indian non-alcoholic beverages market growth and forecast, looking at the various segments of non-alcoholic beverages such as bottled water, tea, coffee, mineral water, and juice.



designed By the Well-knoWn singapore firm of restaurant designers, WoW Consul-tants, the de-sign ConCept of azure is modern, ChiC and Contem-porary draW-ing inspira-tion from its understated sophistiCation and design of Blue and White finishes representing Water

capita consumption of ~ liters as compared to ~ million liters of total consumption and ~ liters of per capita consumption in FY’2009.

The Indian non-alcoholic beverage market has been dominated by the bottled water seg-ment with a market share of ~% in FY’2010 fol-lowed by soft drinks with ~% and tea with ~%. The consumption for bottled water in India has increased over the years and is one of the emerg-ing markets. The growing insufficiency of pure and safe water and rising water borne diseases has influenced the demand for packaged water.

Key Topics Covered in the Report:The market size of Indian non-alcoholic �beverage industry and its segments including bottled water, carbonated soft drinks, juice (Packaged and Unpackaged juice), tea, coffee and energy drinks on the basis of consumption and per capita consumptionMarket segmentation of the Indian �non-alcoholic drinks industry and its segments

Recent trends and developments in the �industry and in its segmentsCompetitive landscape of the various �players operating in the country in packaged drinking and Natural Mineral Water category, carbonated soft drinks, juice, tea, coffee, coffee retail and energy drinks marketsFuture outlook and projections along �with the cause and effect relationship between the market and industry factors on bottled water, carbonated soft drinks, juice (Packaged and Unpackaged juice), tea, coffee and energy drinks consump-tion and per capita consumption in India SWOT analysis of the Indian non-alco- �holic beverage industry

n Text: Tamojit DeyTamojit Dey is Research Analyst with AM Mindpower Solutions, which is a leading market research and information service provider in India.

indian Non Alcoholic Beverage Market Size in terms of consumption in Million litres and capita consumption in litres, FY’2005-FY’2010

indian Natural Mineral Water Market Share, FY’2010

indian carbonated Soft Drinks Market Sales in USD Million, FY’2006-FY’2010

Market Share of the Major Brands of the indian coffee retail Market, FY’2010

indian Non Alcoholic Beverage Market Size in terms of consumption in Million litres and capita consumption in litres, FY’2005-FY’2010

indian Juice Segment on the Basis of Packaging, in Percentage, FY’2005-FY’2010

BANTER

« When and where was your last holiday?

I have been on a work spree for so many months now that I have forgotten when my last holiday was! But I think the last I really relax was in London, which happens to be one of my all-time favorite leisure destination.

« Which airlines do you like best and why?

Any airline that takes me to my destination in time and with minimal hassles!

Travel

Happyan avid traveler who zips across the world for work and leisure, ‘Dabangg’ star Salman Khan, who recently signed up as brand ambassador for Yatra.com, reveals his travel trivia.


n Text: Reshma S Kulkarni

« Which hotel do you like best in India and abroad and why?

I have no preference as such. I’m not the sort to zone in or insisting on any specific hotel just because I liked it on a previous stay. Neither do I insistent on Presidential Suites and such. Any hotel that gives me a comfortable bed, good food, and quick service is my favorite hotel.

« What do you do to relax during a trip?

I sleep!

« What gadgets can you not do without when traveling

and why? My cell phone. That’s how I communicate with my friends and family back home. It is pertinent for me to be in touch with them, wherever I am.

« Which flight/hotel facilities do you like best when

traveling and why? State-of-the-art gadgets, then be it a good Jacuzzi or a nice plasma TV. It just makes you feel more at home in that otherwise alien place.

« What is your favorite restaurant and cuisine in

India and abroad? Indian. Although I do like trying out local cuisine wherever I travel.

« What is your favorite holiday destination and why?

There are several places I like to visit, but if I want a really relaxing holiday, I head straight for my farmhouse at Panvel! Nothing beats that!

« Which destination have you still not explored but would

like to and why? Kashmir. It’s strange that while I have been to the most exotic places around the world, our own paradise remains to be explored. I did go there once briefly during the Kargil War but the conditions at that time were certainly not conducive for tourism. After that, I haven’t had a chance to go there and am indeed waiting for the same.

« What is the most exotic location you have been to?

Oh, there have been many such locations. But to name a few I really loved were Cuba, Antalia and Istanbul.

«

A still from the movie ‘Dabangg’

A still


Offers & Promos

The GreaT Family DealThe Jaypee Palace Hotel and Convention Centre offers specially crafted packages as follows:Classic Retreat PackageDuraTion: 1 night/2 DaysCosT: `5,750 + Taxes (applicable taxes) (for a couple/Double room)inCluDing: Breakfast for two and a host of fun filled activities. Accom-modation for two children below five years sharing the same room

free. Games coupon worth Rs. 200/- can be redeemed only against leisure mall games. Great Family Deals: 50 % discount on second room for children, 50% discount on second consecutive night (Room only for both parents and children room)Classic Retreat Premium PackageDuraTion: 2 nights/3 DaysCosT: `10,000 + Taxes (applicable taxes) (for a couple/Double room)inCluDing: Breakfast for two and a host of fun filled activities Accom-modation for two children below five years sharing the same room free. Half day local sightseeing once during the stay. 15% discount on Spa services. 10 minutes foot massage to one lady guest at Spa. Leisure mall games coupon worth `500/-.greaT Family Deal: 50 % discount on second room. Complimentary third night (Room only for both parents and children room)

Now you have every reason to pamper yourself in the lap of luxury. Experience one of our luxurious suites and feel like royalty this summer as The Leela Palace Udaipur announces exciting pack-ages on its luxurious suites - Luxury (4 suites), Duplex (2 suites), Royal (1 suite) and Maharaja (1 suite). Book 6 rooms and more and enjoy savings of over 60%

on our published tariffs. Best Available Rates per Suite per

night till 30 Sept, 2012Luxury Suite `35,000, Duplex Suite

`50,000, and Royal Suite and Maharaja Suite on request. oFFer inCluDes: Airport pick-up and drop in a BMW, a foot spa ritual on arrival in the privacy of your room, special amenities include a bottle of sparkling wine and assorted choco-lates, a personal butler at your service throughout the day, and any two drinks of your choice each day from our select beverage list with Chef’s recommended

cold canapés at The Library Bar or a sparkling wine ritual by the alcove.

Additional benefits extended for a minimum of two-night stay: A ‘Break-fast in Bed’ offer at leisure in your room, a spa ritual for 60 minutes for a couple once any time during the stay or a desti-nation dining experience for two, an op-tion of choosing a half-day sightseeing or a scenic trip to Nathdwara, an exotic bath set-up any one time during the stay with an option of a glass of sparkling wine or a choice of non-alcoholic bever-age, and a special discount of 15% on all spa treatments.

The GreaTThe GreaTThe Grea

free. Games coupon worth Rs. 200/- can be redeemed only against leisure mall games. Great Family Deals: 50 % discount on second room for children, 50% discount on second consecutive night (Room only for both parents and children room)Classic Retreat Premium PackageDuraCostaxes) (for a couple/Double room)

Take a SuiTe


Beer awayIt’s Happy Hours through the eve-ning on imported beer and special beer cocktails like the Beer Sham-poo – a mixture of three white spirits, topped with chilled Beer. when: 7pm-1am, throughout June 2012where: TC, 81, Ground floor, Adchini, Sri Aurobindo Ashram Marg, New Delhi 1100017

The best of ‘chuski wale bhaiya’ ki chuski, sans the hygiene concerns, in an air-conditioned environment, and hy-gienic crushed ice, and some interest-ing flavors to tease your palate. Try the Aam Panna, Jaljeera, KalaKhatta and GulabRas flavors. There’s also chuski with a twist, “with alcohol” versions of the same. when: Noon to Midnight, Untill end of June, 2012where: Rang de Basanti Dhaba, First Floor, E-18, South Extension Part 2, New DelhiCosT: `99 for the regular flavors, `175 for those with alcohol

Diner’s Nest presents ‘Oriental Ecstasy’ featuring exotic chicken fare includ-ing Chilli Wings, Chilly Chicken, Thai Chicken and Chicken Dim-Sum with delicious flavored rice and noodle preparations and curries.when: 1-10 pm from June 15th to July 10th, 2012where: Mantra Amaltas, 23, Friends Colony (W), New DelhiCosT: A meal for two - 1,500Photo: Oriental Ecstasy at Mantra Amaltas

Exotic FarE

DhaBe Di Chuski

This Summer, drop the alcohol and put aside the fried food and go on a healthy “Route” – try the new blends and juice menu which include Cit-rus and Wheatgrass; Pomegranate, pineapple and lemon; Papaya, ginger and mint; Carrot, orange and ginger; and Apple, carrot and wheatgrass. Each contain a fresh fruit and a cooling agent to bring down temperatures. when: Noon to Midnight, throughout June 2012where: Route04, K-2 Inner Circle, Con-naught Place, New Delhi / 4, Khan Market, New Delhi / GF, Tower E, Sapient Building, Cyber Greens, DLF Phase 3, Gurgaon CosT: All blends are priced at `150

Sip thE routE

SummEr SpritzErS and Sangria Enjoy some English weather in the In-dian environment and pick your choice of Sangria from Strawberry and Grapes, Peach and Mango, Orange and Sweet Lime, or Watermelon Sangria. Or order the special Spicy Spritzer, White Wine, Cola, Jalapenos, and Tabasco sauce. when: 11am to closing, Monday to Fri-day, June and July 2012where: Hinglish: The Colonial Café, Ground Floor, Pacific Mall (Near Tagore Garden, West Delhi) New Delhi, India 110017CosT: `350 for a glass, `1500 per pitcher

Bakery n eaTery

Try the freshly baked cakes, paster-ies and various breads, grills and savories now available at the newly opened ‘The Feast India Compa-ny’. Dig into rich Chocolate Truffle Cake, Chocolate Oreo Cake or try an assortment of tarts, or some healthy grill options like Chicken Valdostana, Grilled Chicken Tar-ragon, and Grilled Cottage Cheese Pepper Steaks. when: 10am to 10pmwhere: The Feast India Company, 11 Nilgiri Market, Alaknanda, New Delhi-110019CosT: Meal for Two: `500

MMushrooms are widely distributed throughout the world and thousands of species have been identified. The most expensive mushroom, called white

truffles, is found in the Piedmont region of Italy. It is one of its kind and very rare. Hotels and restaurants use white truffle oil to create the same aroma and bring out great flavors.

Mushrooms are very high in there nutritional value. They contain many vitamins and miner-als needed for good health and help ward off many harmful diseases. One major health benefit of mushrooms is that it helps in lowering high cholesterol.

However, there is a flip side to mushrooms too. About 100 species of mushrooms are poison-ous to humans and 15-20 mushroom species are lethal when ingested. There is no set rule for distinguishing edible mushrooms from poison-ous one. In more than 95% of mushroom toxicity (mushroom poisoning) cases, occur as a result of misidentification of the mushroom by an amateur mushroom hunter. In fewer than 5% of the cases, poisoning occurs after the mushroom is con-sumed for its trance inducing properties.

Experts warn that eating too much of un-cooked mushrooms can cause tumors. Raw mushrooms contain a toxic chemical called hydrazine that has been proved to cause tu-mors. Though no one really knows exactly what quantity of raw mushroom consumption leads to toxicity, experts recommend the consump-tion of cooked mushrooms. When mushrooms are cooked, the toxic hydrazine compound is destroyed. So bear this in mind when you are eat-ing mushrooms to reap their health benefits and avoid the harmful effects. There are several va-rieties of mushroom, which are generally found in local markets. There are fresh mushrooms like button, shitake, fungus, enoki, shimeji, oysters, straw, etc. as well as dry mushrooms like porcini, morels, chanterelles, and chestnut.

One can identify a good mushroom by its robustness, good shape, brightness, and unblem-ished color. All mushrooms bought packaged can be left in their packaging for up to three days; however it is difficult to determine the freshness

in this case. An important tip while buying pre-packaged mushrooms is that one must look for any signs of moulds, sliminess or shriveling due to dehydration. When buying closed cap mush-rooms, such as button or cup, check to see the cap is still closed and firm, as it will open with age. Older mushrooms tend to shrivel and have a grayer tinge. All mushrooms bought packaged can be left in their packaging for up to three days in the crisper section of the refrigerator. Loose mushrooms should be stored similarly in paper bags. It is also advisable not to pick mushrooms to eat in the wild unless you can identify them properly. This requires a degree of expertise.

In India, the northeastern forests have some unique types of mushrooms, which have not been explored yet. On a recent trip to the hills, I found some real exclusive ones, which were very close to morels, porcini and fungus. They had a unique taste and I sentenced my dishes on those lines. There is a huge scope to bring these new varieties of mushrooms to our guest’s tables.

You can try one of my signature recipes – Marinated Mushrooms. Marinate the button mushrooms (which are readily available) in red wine vinegar, garlic, basil leaves, and olive oil. Keep it overnight in cold conditions and the next day it is ready to be pan fried or cooked in tandoor and eaten as a snack with mayonnaise. We at iSKATE kitchen serve this dish and it gets the best compliments. Complement this recipe with a Sauvignon Blanc. Another of my all-time favorite recipe is a wild mushroom risotto. This staple dish from Italy is very popular in India and I feel proud serving this specialty to all my guests. Mushrooms, like porcini, shitake, morel in any form (fresh or dry). The most common way to find them is in dry form. Soak them in warm water and wash them nicely as they contain sand. The common mistake is to throw the water. I would recommend that strain it and keep it since it has got lots of flavor. Cook the rice and add mushrooms. Keep adding the mushroom water. Finish it with knobs of butter, Parmesan cheese and chopped parsley. Voila! The dish is ready to be served hot with garlic bread.

n Text: Chef Nishant, Sous Chef, DusitBird Hospitality

Lastword

Much about

MushrooMs n Mrinal Kanti Chakraborty

they’re the glorified fungi that have evolved contemporaneously with plants for millions of years. today they’re not only a favorite among chefs, but research shows there’s more to them then meets the eye.


In IndIa, the northeastern

forests have soMe unIque

types of Mush-rooMs, whIch

have not been explored yet.

on a recent trIp to the

hIlls, I found soMe real ex-clusIve ones,

whIch were very close to Morels,

porcInI and fungus. they had a unIque

taste and I sentenced

My dIshes on those lInes

travelx

Documents

world environment week

galaxy hotel azure

green world

morerestaurant review

summer specialmango

star ecotel hotel

world environment week

ginger hotels