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    FHRAI Magazine FHRAI Magazine Document Transcript

    • january 2013 magazine Vol 13 Issue 01 Pages 72 `50 A MONTHLY ON HOSPITALITY TRADE By DDP Publications Celebrating Food with popular chefs Budget Expectations FHRAI9th annualchefs awardsCelebrating the excellence
    • January 2013COVER STORY 31Celebrated ChefsA gamut of Celebrity Chefs presents theirviewpoint on the subject of food which hascatapulted into a fascinating artform andvocation. They talk straight about food,culture, experiments and future of foodand professionPicture on the cover:Insalata SicilianaJaypee Greens Golf & Spa ResortGreater Noida 31 Cover Story THIS MONTH President’s Message 8 FHRAI Desk 9 News Updates 22 Movements 64 Products & Services 66 Events 68 FEATURES Dine Out: 54 Brewing a happening mix The BrewMaster in catering customers with a unique approach and enticing the taste buds of the city food lovers22 News You Can Use Marketing: 56 Branding food service ‘Food Service Forum’ was held in Mumbai on December 13, 2012.The forum also organised a seminar on identifying ways existing brands can capitalise in the market Concept: 58 Dessert & wine Indians are catching in on the new trend of matching a dessert along with the fruity taste of wine Etcetera: 62 Hats off! The 9th Annual Chef Awards 2012 was hosted by the Indian Culinary Forum (ICF) where a gamut of chefs came together to celebrate excellence in the culinary profession58 Concept: Dessert & Wine pairing 6 January 2013 I www.fhrai.com I
    • CHAIRMAN PUBLICATIONS SUB-COMMITTEE Vijai Pande - vijaipandit@yahoo.co.in EDITOR Deepa Sethi - deepa@ddppl.com ASSISTANT EDITOR Sanjeev Bhar - sanjeev@ddppl.com DESK EDITORS Neelam Singh - neelam@ddppl.com Aliya Abbas - aliya@ddppl.com CREATIVE DESIGN Ruchi Sinha ADVERTISING Gunjan Sabikhi - gunjan@ddppl.com Delhi Prateek Sahay - prateek@ddppl.com (+919650911388) Shradha Kapoor - shradha@ddppl.com 66 Products & Services (+919650196525) Udit Pandey - udit@ddppl.com Shailendra Shukla - shailendra@ddppl.comCelebrating Mumbai Harshal Ashar - harshal@ddppl.comFood with (+919619499167)Celebrated Chefs FHRAI - MARKETING S.P. Joshi32 Sanjeev Kapoor PRODUCTION MANAGER Cooking with plenty of love Anil Kharbanda and positive energy34 Manish Mehrotra FHRAI Chef-driven restaurants B-82, 8th Floor, Himalaya House gaining popularity Kasturba Gandhi Marg, New Delhi 110001 Tel: 91-11-40780780, Fax: +91-11-40780777 Email: fhrai@vsnl.com36 George Calombaris FHRAI Magazine is published, edited and printed monthly Indian food is part of Australia by DDP Publication Pvt. Ltd. On behalf of Federation of Hotel and Restaurant Associations of India and published from DDP Publications Pvt. Ltd. 72 Todarmal Road New38 Joy Bhattacharya Delhi 110001 Email: fhraimag@ddppl.com Investment and education desired in Tel : 91-11-23731971 Fax: 91-11-23351503 food business PRINTED AT CIRRUS GRAPHICS PVT. LTD. B 62/14, Phase-II, Naraina Industrial Area New Delhi 11002840 Ritu Dalmia This issue of FHRAI Magazine contains 68+4 pages cover Fresh food a necessity rather All information in the FHRAI Magazine is derived from sources, than luxury which we consider reliable and a sincere effort is made to report accurate information. It is passed on to our readers without any responsibility on our part. The publisher regrets that he42 Ajay Chopra cannot accept liability for errors and omissions contained in this Food is becoming simpler, fresher publication, however caused. Similarly, opinions/views expressed by third parties in abstract and/or in interviews are not necessarily and lighter shared by FHRAI Magazine or DDP. However, we wish to advice our readers that one or more recognised authorities may hold different views than those reported. Material used in this44 Kunal Kapoor publication is intended for information purpose only. Readers Slow cooking is back in vogue are advised to see speci c advice before acting on information contained in this publication which is provided for general use, and may not be appropriate for the readers’ particular circumstances.46 Sabyasachi Gorai Contents of this publication are copyright. No part of FHRAI Magazine or any part of the contents thereof Indian chefs find may be reproduced, stored in retrieval system or transmitted in their own language any form without the permission of the publication in writing. The same rule applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the48 Rakesh Sethi extracts used for the purpose of fair review, provided two copies of the same publication are sent to us for our records. Publications New trends, new experiments, reproducing material either in part or in whole, without permission new recipes could face legal action. The publisher assumes no responsibility for returning any material solicited or unsolicited nor is he responsible for material lost or damaged.50 Vicky Ratnani This publication is not meant to be an endorsement of any speci c product or services offered. The experimental Indian public The publisher reserves the right to refuse, withdraw, amend or otherwise deal with all advertisements without explanation. All advertisements must comply with the Indian and International52 Aditya Bal Advertisements Code. The publisher will not be liable for any Authenticity has become a damage or loss caused by delayed publication, error or failure of an advertisement to appear. contentious issue
    • president’s message cover story chef talk news updates events beverage A Dear fellow members, t the outset, I would like to wish all of of the present provision of limiting it just to the you a very Happy New Year! I hope hotels located outside cities with a population of 2013 brings much joy and success more than one million. The hospitality industry for you and your family, peace and is inherently cyclical in nature, and as such, prosperity for our country, and also a flexible regulatory dispensation and timely ample reasons to cheer for our Industry! policy intervention, can allow it to resiliently withstand market volatility.This will be critical to In December, FHRAI was invited by the sustain the industry’s massive capital investment Ministry of Finance, Government of India, to requirement and consequent job-creation, and present our proposals for the formulation of the to feasibly achieve the goal of adding 180,000 Union Budget for 2013-14. We have submitted guestrooms, within the next five years. a comprehensive set of recommendations, covering the entire gamut of direct and indirect As you know, FHRAI has always been at the tax issues pertaining to the hospitality industry forefront to effectively articulate the adverse for their considerations. Our pivotal demand is a impact and structural pricing distortions created complete withdrawal of the Service Tax imposed by our industry’s complex multiple taxation on Hotel Rooms and Restaurants, which is structure. The same base of F&B and room placing an exceedingly heavy burden on both the revenue is subject to a labyrinth of State and industry as well as consumers. Central levies, such as VAT, Excise Duty, Luxury Tax and of course, the Service Tax. These taxes In our pre-budget submission and high-level have a cascading effect, which has made India interactions with the Ministry of Finance, we one of the most expensive international tourist “ have strongly urged the Government that short- destinations. With compelling empirical data, we term fiscal considerations must not constrain the have demonstrated to the Government that in Honourable Finance Minister, P. Chidambaram our competing neighbouring countries of South from taking bold and forward-looking policy and South-East Asia, the total applicable taxesFHRAI measures that are necessary to safeguard the long- term growth trajectory of India’s tourism sector. on hotels are in the range of just 5-7 per cent, which clearly puts India at a distinct competitiveenthusiastically This is even more so, when the Government’s disadvantage vis-à-vis our peers.welcomes own ambitious 12th Plan (2012-17), has identifiedthe recent tourism as a priority sector and a vital catalyst for accomplishing the national economic agenda I vividly recall that the Honourable Prime Minister was himself genuinely surprised onannouncement by of pro-poor and inclusive growth. In fact, the learning that while nearly 35 million foreignour Honourable visionary Twelfth Plan document, categorically visitors travel to a smaller country like Turkey,Tourism Minister states that our approach to tourism “must focus on achieving a substantially higher growth rate India is able to attract only a paltry six million FTAs.When a landmark presentation highlightingDr. K. Chiranjeevi than the aggregate growth rate envisaged for the the economic imperative of tourism was madethat the Ministry economy, so as to provide a cushion against any to him by our then Union Tourism Minister,of Tourism will shortfall in other sectors, such as agriculture and manufacturing.” the PM had astutely observed that even with these disappointingly modest tourist inflows,be conducting tourism already employs 9.2 per cent of thea detailed study It must be recognised that our industry is currently country’s total workforce. The augmentation “on the impact ofexcessive taxationon the sector. facing serious macro-economic headwinds emanating from the financial crisis in the Euro- zone, slower than anticipated economic recovery in the United States, geo-political turmoil in the Middle-East and sluggish domestic consumer and business sentiment. In such a challenging of capacity from the present 120,000 classified guestrooms in the country by an additional 180,000 guestrooms would be indispensable in accomplishing the target of doubling the number of FTAs to 12 million by 2017. This envisaged expansion would further enable the sector to external environment, we legitimately expect the create gainful employment for nearly 80 million Finance Minister to announce a special package people, as opposed to the current 53 million. to provide an impetus to the sector. In addition to withdrawing the Service Tax on Hotels and In this context, FHRAI enthusiastically welcomes Restaurants, the Ministry of Finance should the recent announcement by our Honourable also accept our long-pending request to extend Tourism Minister Dr. K. Chiranjeevi that the the benefits accruing from inclusion in the RBI Ministry of Tourism will be conducting a detailed Infrastructure Lending List to all 3-star and above study on the impact of excessive taxation on the category Hotels throughout the country, instead sector. We will offer our proactive assistance continued on page 10... 8 January 2013 I www.fhrai.com I
    • cover story chef talk news updates events beverage fhrai desk Tourism Growth Relies on friendly government policies Vijai Pande Honorary Secretary FHRAI Dear fellow members, T he recent tragic incident of Nirbhaya will contribute a lot to an increase in the foreign is attracting the attention of every exchange earnings and employment generation in citizen in the country. While the country. everyone is trying their best to avoid recurrence of such incidences, the Our demand to grant the hotel industry infrastructure hotel industry is proud to put on record that it is status is pending with the Government. Tourists providing maximum employment to women. Our visiting the country use airports, ports and roads endeavour will be to increase this ratio by creating which have been granted infrastructure status. If more job opportunities for women the hotel industry as a whole is while offering maximum safety so granted this status, then people that they can become self-dependent associated with the industry will and enjoy social recognition be far more enthusiastic to grow and security. further. It will also benefit the The present Government on the whole. Further, I have been in direct touch multiple tax with our members and have the structure for the In fact, the present multiple tax privilege of getting their feedback on hotel industry is a structure for the hotel industry areas of concern relating to the hotel heavy burden on is a heavy burden on the Ex- industry. The feedback reveals that the Ex-chequer. chequer. Domestic tourist nothing much has been done by the Domestic tourist enthusiasm drops on seeing the Government to boost the hospitality enthusiasm drops tax structure; while foreign industry, which is spread across the on seeing the tax tourists see India as a heavily country, and providing employment structure; while taxed country. This results in mis- and livelihood to innumerable foreign tourists see matched growth viz-a-viz other families. This is resulting in great India as a heavily countries. It needs to be uniform resentment amongst the members. taxed country. and lowered to match the growth of the industry. It is because of In the past, great people like the this negativity in tax structure former Prime Minister, Rajiv Gandhi that new entrepreneurs are not had initiated bold steps that changed coming forward for investing in many things in the country by the hotel industry. bringing a revolution in the area of computerisation that resulted in mass employment Needless to say, FHRAI is accepted and used by the for the younger generation. The pre-budget industry as a common platform for discussing the issue of FHRAI is brought with the intention of policies of the Government that lift and help social highlighting before the Honourable Finance Minister areas. We favourably popularised the Government’s P. Chidambaram and the Government of India our strong policies, treating it as our social responsibility. concerns and expectations. A reasonable and bold approach by the Government in meeting our demands With best wishes and Happy New Year 2013.
    • fhrai desk cover story chef talk news updates events beverage ...continued from page 8 for this laudable initiative, which I hope will carries forward this message in the forthcoming be concluded expeditiously. The outcome and Union Budget as well. With the positive trend of assessment of this study, must be leveraged by moderation in core inflation, the RBI must also the Ministry to impress upon key stakeholders, in seize the opportunity to recalibrate its monetary the Centre and State Governments, that tourism policy and begin lowering interest rates, which must not be myopically viewed as an avenue for would reduce finance costs for the industry and short-term tax revenue generation, but instead subsequently help make the large number of our collective focus must be on unlocking its new and under construction hotel projects more potential to serve as an economic multiplier, economically viable. which earns valuable foreign exchange for the country, induces investment and most FHRAI’s Pre-Budget Memorandum 2013-14 importantly, generates sustainable livelihoods is available on our website for your perusal and for millions of our citizens, thereby empowering reference. As always, we will eagerly await your rural and marginal communities. feedback and suggestions. We have been greatly enthused by the renewed With Best Wishes thrust, which those in the highest echelons of Vivek Nair Government have placed on pursuing a reformist President and growth-oriented policy agenda, and I FHRAI sincerely hope that the Hon’ble Finance Minister vc-md@theleela.comA long-term TOURISM STRATEGY I really feel that the Government and all other make India a competitive tourism destination. stakeholders must get involved to prepare a long-term strategy that positions India as 3. Visa-on-Arrival has to be extended to all international the preferred destination amongst business airports in the country and we should extend this facility travellers as well as tourists. to more countries. The industry has been genuinely following 4. Industrial rates should be levied on electricity instead of all pending issues and we are hopeful that the commercial rates. Honourable Finance Minister, P. Chidambaram will treat us with a fair hand in the forthcoming budget. 5. Food Safety & Standard Act 2006 (FSSA 2006) hasGarish OberoiPresident-HRANI challenges, which need to be considered so that the Act& VP-FHRAI 1. The proposal to grant hotels an infrastructure status has been can be effectively implemented. coming for nearly a decade. The benefit of infrastructure status should be given to city hotels, hospitality and the 6. AICTE norms for approval of catering colleges need entire tourism sector. Infrastructure status should be relaxation. granted as extended to other infrastructure projects like- airports, ports and roads, so that hotels would not have 7. Increase in the Budget on Tourism: Lack of proper to face the challenge of availing financial assistance.This infrastructure discourages every visitor. Sheer lack of would enable hotels to reduce their interest rates. proper transport and lodging facilities in and around the prime heritage spots in India is a major hurdle. 2. Travel and tourism is a high tax industry, which makes India expensive as a tourist destination. Inbound tourism 8. In fact, the lack of good restaurants and hotels at tourist is most adversely affected by the tax structure. Taxes places, other than the metropolitan cities in India, is a such as service tax, luxury tax, entertainment, VAT and major issue as the foreigners find it very hard to relate to transportation. Aviation Turbine Fuel tax is levied across the so-proclaimed “safe overnight stoppages”. the sector on tour operators, transporters, airline industry, hotels and restaurants. In addition, these tax rates tend to 9. There is very little focus on the promotion of Rural vary across different states in the country. There is a need Tourism. Foreign tourists do not come here to see the to implement GST on priority basis. If GST is not brought latest malls and state-of-the-art stadia and modern in it will remain the biggest challenge for the industry. The complexes, they come here for the real India and to get quantum of GST should not be more than eight per cent to its roots, so, there is a strong need to promote Rural keeping in view the taxation of neighbouring countries, to Tourism in India.10 January 2013 I www.fhrai.com I
    • fhrai desk cover story chef talk news updates events beverage Nirbhaya –S M ShervaniHonorary Treasurer, FHRAI India’s Daughter The brutal assault on Nirbhaya a death penalty but it has not stopped them has shocked the nation. Her from taking place. There is no question OPINION demise brought a pall of in anybody’s mind that this brutal assault gloom on the whole country. should attract severest of punishments and whenever it does come, it will be welcomed The media named her ‘India’s daughter’. by many. However, the established process Immense anger and grief has poured out must be followed. Public anger has put from everywhere and there is no one who is pressure on the government and the left untouched by this tragedy. She has gone judiciary to fast track this case and I have and left us to live in shame. The anger that no doubt that the culprits responsible for has been expressed at her brutal assault the death of this young girl will be hanged, must be channelised to ensure that incidents but then what? Will it reduce the incidences like these do not happen ever again. Many of rape and make our country safer feel it is because of bad policing or an for women? ineffective government. I feel that some more questions need to be answered. It is said that Dinesh Yadav, thePublic anger has put pressure on transporter to whom the bus belonged, didthe government and the judiciary not have a permit and even if he did, what was the driver doing, using it to party withto fast track this case and I have no his friends? If he was not on duty, why wasdoubt that the culprits responsible the bus not parked? And if on duty, how was he driving around with his friends? Whatfor the death of this young girl will be kind of system does this company has thathanged, but then what? Will it reduce the drivers can take and deposit the vehicle whenever they want. (I hear now that thethe incidences of rape and make our owner has been arrested). It is this ‘chaltacountry safer for women? hai’ attitude that exists in every nook and corner of our country. Laws are made and broken and no action is taken and we grow up actually believing that laws are meant to I remember as a young man joining a be broken. protest nearly 30 years ago, when Billa and Ranga had killed a brother and a sister Many politicians cutting across party lines returning from school. Their hanging has not have been taken to task for their insensitive changed much. In fact, as India has grown, remarks and the police have also come modernised and entered the 21st century, under fire especially since many officers crime against women has increased. have been caught on camera showing their callous attitude, but we all come from the The chorus for severe punishment and same society and therefore, must question death penalty grows louder. Murder too has our own attitude towards women. We can12 January 2013 I www.fhrai.com I
    • fhrai desk cover story chef talk news updates events beverage I firmly believe that if a tribute is truly to be paid to Nirbhaya then we all must pledge to change our attitude towards women in our homes, in our workplaces and in our social circles. Just boycotting the New Year or the Republic Day celebrations or lighting of candles will not be enough. blame the politicians and the police but closing establishments in the name of law we ourselves need to introspect on how we and order. Everywhere in the world, city treat women in our families. Starting from centres are crowded with people who wish birth where celebrations get muted when a to celebrate the coming in of the New Year. girl child is born, then treating her always as paraya dhan (someone else’s wealth), a However we, instead of providing security term which in itself is offensive, passing on to revellers and families who wish to enjoy our properties and our businesses to our themselves peacefully, close the areas and sons and leaving the daughters out, even the make it difficult for people to gather there. accomplishments of a boy are celebrated much more than that of a girl Life has to go on and if we want to make and this, I am afraid is the story a difference we have to make the correct of most Indian homes, if not all. decisions. The only way such incidences can be avoided are by changing our attitude The police, he police l I, therefore firmly believe that towards women and treating them with because of the if a tribute is truly to be paid respect - as equal members of our society. pressure, to Nirbhaya then we all must This change of attitude has to be brought finds an easy pledge to change our attitude about in every section of our society, not just way out by towards women in our homes, in the police or the politicians. We must also withdrawing in our workplaces and in our insist on judicial reforms. What use is the licenses social circles. Just boycotting harshest of punishments if it takes 15 years and closing the New Year or the Republic to come? establishments in Day celebrations or lighting of the name of law candles will not be enough. The police has been asking for reforms and order. for years and this should also be looked It was surprising that Connaught into. I have known constables to be on Place was closed down by 8 pm duty for long hours without food or water on New Year’s Eve and so was and without any extra pay. Their working MG Road, Gurgaon, making it conditions are worse than many other that difficult for people who wanted to venture I have encountered. You have to just visit out in spite of the cold and the somber some police stations in the remote areas mood to visit restaurants and bars. I find of our country to see how they live. It is no it amusing that instead of locking the bad wonder that people who command so much guys, by barricading CP and MG Road the power and are meant for our protection turn police succeeded in keeping the good guys callous, indifferent and corrupt. out. It is like declaring a curfew after 10 pm, letting no one out and then claiming that I am sure that Nirbhaya is in heaven, but crime has come down. I know that she will only forgive us, if meaningful changes take place after all the It sounds hollow if you do not allow vehicles platitudes have ended and the crowds have to come on the road after 10pm and then gone home. claim that accidents have come down. The police, because of the pressure, finds an (The author is also the ex-President of the Hotel and easy way out by withdrawing licenses and Restaurant Association of Northern India - HRANI).14 January 2013 I www.fhrai.com I
    • fhrai desk cover story chef talk news updates events beverage WE WISH… M y views on tax and other major policy issues, which I believe should be addressed by Hon’ble Finance Minister, P. Chidambaram are: 1. Service Tax: The multiple tax strategy that is also contended with a legal challenge should be removed refurbishment cycle of seven-eight years, requiring heavy expenditure. Further, the additional depreciation applicable to plant & machinery under Section 32(1) (iia) should also be allowed to hotels. from the hospitality industry, by including the 8. Finance Act 2009 inserted section 206AA w.e.f. hospitality industry in the negative list like 1.4.2010. This provision does not recognise the hospitals, since the accommodation segment is practical difficulties of the deductor especially already taxed by the State, under Luxury Tax relating to non-residents. In most cases, payments to and the F&B segment is taxed under the VAT- non-residents are negotiated on a net of tax basis. Sales Tax. The tax is usually borne by the Indian company and the same is grossed up. The non-resident payees are 2. GST: Eight different taxes levied today, generally not keen to obtain PAN. including the local authorities, to the State and to the Centre should all get merged under the This requirement and the consequential higher rateKamlesh Barot Goods Service Tax, which should definitely adds to the cost of services and procurement for theEC Member and immediatepast President, FHRAI be announced in this budget, but only as Indian Industry. recommended by the industry by not exceeding GST at eight per cent, as is comparable to the It is recommended that: Section 206AA be neighbouring countries of India, where five to seven withdrawn, at least for the non-resident payees. per cent is the current tourism tax levied on the Further, the default rate be reduced to 10 per cent. hospitality segment. 9. In this budget Rule 114B’s obligation to obtain 3. Infrastructure Industry: The anomaly of a PAN, should be cast on hotels and restaurants only three-star and above hotel project qualifying for when the payment is made in cash. For payments infrastructure status outside city limits with a made by modes other than cash (through credit population of one million or more, should be card/cheque) there is already sufficient audit trail extended in this budget from two-star properties available to identify the person making the payment and above, without any such population limiter. and therefore, the requirement to obtain PAN, should be dispensed with. Further, the threshold 4. Deemed Exporter: Hospitality Industry should be limit under the rule should be enhanced to Rs given a deemed exporter status in this budget and all 1,00,000. benefits accruing to exporters should automatically be conferred, without any fine print. 10. We are very grateful to the Ministry of Tourism, Government of India for providing a clarification 5. Issue clarification in this budget with a regard to in the Union Budget 2012-13 that a hotel owner reversal of Cenvat Credit as prescribed under Rule continues to be eligible for the investment 6(3A) with regard to the previous year turnover. linked deduction under section 35AD if he, while continuing to own the hotel, transfers the 6. Restoration of exemption from payment of service operation of such hotel to another person under an tax on ‘International Travel Agents’ outsourcing arrangement. 7. Hotels were eligible for a depreciation allowance We request that the benefit of Section 35AD should also under Section 32, at 20 per cent on their plant be extended in the case of restoration and conversion (building) till March 31, 2002. Thereafter, it was of old buildings into heritage hotels. Such a substantial scaled down to 10 per cent vide Notification No. overhaul of existing buildings entails significant 291/2002 dated 27.09.2002. expenses and has a positive impact on preserving and showcasing our country’s rich heritage. Section 32 of the IT Act should be amended to restore the depreciation rate to 20 per cent.The 24x7 We can never give up this chase by presenting operations of hotels result in higher wear and tear ‘Pre-budget Memorandums’ and ‘Post-Budget of plant & machinery and necessitates a renovation/ Memorandums’ year after year.16 January 2013 I www.fhrai.com I
    • fhrai desk cover story chef talk news updates events beverage THINK WTTCII holds interactive session on tourism TANK Theme - ‘Leading Tourism Through Turbulent Times’ Experts believe that the change in orientation of the tourism industry as a pro-poor sector and its ability to generate employment will put its genuine demands from the Government on a stronger pedestal. This was showcased at the interactive session called by the World Travel & Tourism Council, India Initiative (WTTCII) titled ‘Leading Tourism Through Turbulent Times’ in New Delhi. The discussions brought the top decision makers in the travel and hospitality industry together. The four eminent panelists included Arun Maira, Member, Planning Commission, Parvez Dewan, Secretary, Ministry of Tourism, Kapil Kaul, CEO, South Asia, CAPA and Ian Angell, Professor Emeritus, London School of Economics, who dwelt into various possibilities of making tourism a profitable and priority sector. In the session, Arun Maira, Member, Planning Commission talked strongly for the travel industry. He opined that this sector has a strong case to put forth with the Government and get most of its genuine demands addressed. But first, it requires to change its image and portray itself as a sector that has immense job creation and poverty alleviation potential. The travel industry needs to understand that like the tourism and hospitality sector, all the industries want tax concessions from the Government. Here, a change in orientation of the tourism industry as pro-poor sector and its ability Parvez Dewan Arun Maira Secretary, Ministry of Tourism Member, Planning Commission to generate employment will put its case on a stronger pedestal. Further, Parvez Dewan, Secretary, Ministry of Tourism said that the Ministry is willing to work with the industry to work in the direction, where only a few permissions are required for instance, say to open a hotel. But, one needs to keep the federal set of our country in mind and the Central Government can help only to some extent. On the other hand, Kapil Kaul, CEO, South Asia, CAPA, raised concerns for the aviation sector in India, which for long has been selling below cost. He opined that under recoveries had been huge and had contributed to the present position. One needs to understand that Incredible India tourism cannot stand without a healthy aviation sector that Kapil Kaul Ian Angell is profitable. After so many years, the demand and supply CEO, South Asia, CAPA Prof. Emeritus, London School of Economics dynamics look favourable for the Indian airlines, he added. Tourism sector has a Taxation has always been a critical area of concern for strong case to put forth the travel and hospitality trade. Touching on that aspect, Ian Angell, Professor Emeritus, London School with the Government and of Economics felt that excessive taxation is bad for an economy. In circumstances where projects are internally get most of its genuine funded by companies, the Government should extend demands addressed. its support through measures like tax holidays and other incentives, he suggested.18 January 2013 I www.fhrai.com I
    • fhrai desk cover story chef talk news updates events beverage ‘Leading tourism through turbulent times’ The leading decision-makers across different value chains in the tourism industry gathered to attend the interactive session ‘Leading Tourism through Turbulent Times’ on 12-12-12 in New Delhi. The who’s who took timeout to look into the best perspectives and the needful directions which will help the industry to sail through present testing times.20 January 2013 I www.fhrai.com I
    • news updates cover story chef talk equipment events beverageAPPROACH Incredible India With a multi-pronged approach “ “Incredible India has lined up a multi-pronged traditional culture, ethos and the modern outlook. Tourism also approach to aggressively promote tourism in India”, a draws strength in India from its diverse wildlife, breathtaking K Chiranjeevi, Minister of State for Tourism K. mountain ranges, and vibrant festivals that create an ambience (Independent Charge) said while addressing a ( with no parallel in the world. In fact, India bagged three global audience which had gathered to witness the g prestigious awards from World Travel Awards (WTA), namely grand finale of the World Travel Awards in India. g World’s Leading Destination - India, World’s Leading Tourist Board - Incredible India and World’s Leading Tourist Attraction “Our Ministry has prepared a multi-pronged “ - Taj Mahal. strategy to increase India’s share in World Tourist s Arrivals. It includes development of world class A “Tourism is now recognised as the driver of economic growth infrastructure, manpower and undertaking i and development. It is also reckoned as the best tool to promote aggressive promotional and marketing activities. a sustainable development and address the inclusive growth T recently launched Phase-II of ‘Incredible India’ The concerns. Tourism also has the potential to stimulate otherK. Chiranjeevi campaign indicates a paradigm shift with the focus c economic factors through its linkages with a host of sectors likeMinister of State now being on consumers. The emphasis is on the agriculture, manufacturing, transport, hospitality and manyfor Tourism fact that tourists from the world over can find their destination others. Another unique aspect of the tourism sector is that it(Independent Charge) or product of desire in India,” said Chiranjeevi. provides employment even to the unskilled and semi-skilled India offers a wide range of travel attractions, which exhibit our manpower,” he summed.Shipra Group QUICK READlaunches The Leela Palace BangaloreTux Hospitality bags 2012 National Energy Conservation Award The Leela Palace Bangalore has been conferred with the National Energy Conservation Award 2012 by the President, Shipra Group has launched its new venture - Pranab Mukherjee, for its outstanding achievements in Energy Tux Hospitality, which will evolve as a hotel Conservation. The National Energy Conservation Awards, NEW management and operations Company. Tux VENTURE organised annually by the Bureau of Energy Efficiency (BEE), Hospitality has taken over management and which is a statutory body under the Ministry of Power, operations of all the resident hotels of the Shipra Government of India, nationally recognise the businessesGroup. This new vertical has been introduced to not only manage that have made systematic and serious attempts for efficientthe Group’s own properties but also address the growth through utilisation and conservation of energy during the year. The Leelaalliances in the form of acquisitions, leases and JVs along with the Palace Bangalore is the only hotel in India to win this prestigiousconventional management and marketing model with hotel owners honour for consistent energy saving.and developers across India. MOT to launchTux Hospitality has announced plans to have 10 operational ‘Land of Pi’ Campaignproperties by the end of 2013. It is also offering many unique options Films are now recognised as an important medium for promotingto individual property owners, including minimum guarantee and tourism. Therefore, keeping this in mind, K. Chiranjeevi,services, such as independent project management, training and Minister of State for Tourism (Independent Charge) ondevelopment programmes and additional revenue streams, such as January 11, 2013 announced that a campaign on ‘Land of Pi’memberships and allied options. will be launched soon to market Indian tourism overseas.Tux has three main brands viz. Mosaic, its flagship brand that According to the minister, this campaign will aim at promotingfeatures upscale boutique properties; Hive, a full-service hotel Puducherry and Munnar regions as tourist destinations asfor volume business with philosophy of premier service and different media genres. ‘Land of Pi’ posters, produced by theproducts to all and, Seed, an aspirational brand that will consist Ministry, will be showcased by the overseas India tourism officesof a limited number of rooms with a property having an historical in addition to being put on websites of ‘Incredible India’ and thatsignificance. Apart from the operational Mosaic Noida, Tux of Puducherry and Kerala tourism departments. The campaignHospitality has taken over the Mosaic Mussoorie at the project will be promoted between Chennai & Puducherry and Kochi &stage and is confident of opening the property to catch the next Munnar through luxury coaches in addition to creating specialseason. Additionally, the first Hive would be opened in Alwar by package tours.the end of January 2013.22 January 2013 I www.fhrai.com I
    • news updates cover story chef talk equipment events beverageCII roundtable focusses onreligious tourism (L-R) Amita Sarkar, Senior Director, CII; Arjun Sharma, Co–Chairman, CII National Committee on Tourism; Parvez Dewan, Secretary, Ministry of Tourism,; and Muzaffar Ali, Indian Filmmaker, at CII Roundtable on Pilgrimage Tourism held on December 22, 2012 at New Delhi. At the Confederation of Indian Industry (CII) The Secretary also talked about the Ministry’s plan to Roundtable on Pilgrimage Tourism, which develop more religious tourist circuits in the country. In NEW was held in New Delhi recently, experts this regard, he observed a Jewish pilgrimage centre would AVENUES brainstormed on various possibilities that be opened up in one of the hub-cities like Kochi, where domestic and inbound pilgrimage travel has at one point of time a number of Jews had lived and later to offer the tourism sector in India. Here, Arjun Sharma, Co- migrated to other countries. chairman, CII National Committee on Tourism set the stage by highlighting the possibilities to extend pilgrimage travel Further, dwelling on the importance of Sufi tourism in the options in domestic and various source markets. country, Dewan opined that there are 22 Sufi centres in the country that can be inter-connected. He also talked about “ “Our experience shows that there are untapped the strengthening of connectivity of Chennai with pilgrimage o opportunities in various key source markets in centres in the North, primarily to cater to the needs of t terms of marketing pilgrimage products. The Buddhists pilgrims from Sri Lanka. Similar plans are afoot d demand dynamics are such that for Buddhism- for promoting pilgrimage tourism from ASEAN countries to c centric products, we had received a good Buddhist centres, he added. r response from Latin American markets as well,” S Sharma said. “To explore these opportunities, we Muzaffar Ali, filmmaker, artist and social worker asserted on a need to stress on the need for strengthening also the need for making people aware of the inner meaning and i infrastructure, enhancing connectivity and philosophy of Sufism, since it could be an effective platform for m mapping of tourist destinations,” he added. promoting religious tourism. The travel trade can participate in permeating religious awareness across the country.Rakesh Tandon P Parvez Dewan, Secretary, Ministry of TourismManaging Director, IRCTC shared his observation that faith tourism is Also on the panel, Rakesh Tandon, Managing Director, ‘recession-proof’. “Religious tourism holds the Indian Railway Catering and Tourism Corporation (IRCTC) key to augment the flow of foreign tourists in the country and goaded the tourism sector to make use of the 8,000 railway to facilitate domestic travelling. We need to have a proactive stations across the country for promoting religious tourism, approach for developing these centres, besides being sensitive since every station has a temple, mosque, church or a to the needs of people who are visiting these centres. For gurudwara in its vicinity. He also explained the Railways’ instance, the hotels set up in and around Jain religious centres plans to connect various religious centres in future, such should address the sentimental values and food habits of the as expanding the network of Bharat Darshan trains from visiting populace,” Dewan added. various centres.24 January 2013 I www.fhrai.com I
    • news updates cover story chef talk equipment events beverage Action TESA targets hospitality with ‘Woodz’ laminate flooring Action TESA is aggressively targeting the reliable. “We offer the trade the possibility to carry out hospitality market to enlarge its laminate tests on laminate flooring for making comparisons. We FLOOR flooring market. It launched a very unique even offer a 10-year warranty by customising our product SOLUTIONS and contemporary range of floors called to suit the hotel’s décor and design needs. We customise ‘Woodz’, HDF laminated flooring range much faster and on small quantity orders too,” he added. is identifying distribution There are some other aspects that are network to market the product pan-India favouring the use of laminate flooring in focusing on real estate projects and serviced hospitality, i.e. wooden flooring gel very apartments, hotels, restaurants, etc. Ajay well with interiors, they are easier to install Aggarwal, Managing Director, Action Group aesthetically appealing, offers cozy feeling informed, “We started with particle board (comfort) and resonates less sound while and MDF boards three-four years ago. Now, walking on it, explained Aggarwal. the company has made a vertical extension with laminate flooring by launching ‘Woodz’ Today, 90 per cent of hotels are going for - HDF panel laminate flooring range.” laminate flooring since marble is very According to him, in India, all segments of expensive, in fact, it is five times costlier flooring collectively have a market worth of than the laminate flooring option. The Rs 80,000 crore, out of which hardly two company is expecting to double their sales per cent i.e. Rs 1,000 crore is commanded Ajay Agarwal turnover by next year and will approach by wooden flooring. Hence, there is a huge MD, Action Group small, mid-scale and upscale properties for scope for their flooring range. ‘Woodz’ range of laminate flooring. “At the moment, we are commanding Rs 70-75 crore in laminate The company is upbeat about the outcome of the new flooring market overall out of which approx Rs 20 crore product in the hospitality market. It wishes to educate the has come from the hospitality segment in the last calendar Indian market that laminates imported from China are not year,” he remarked.26 January 2013 I www.fhrai.com I
    • news updates cover story chef talk equipment events beverage INFRA PLANS MTDC prepares tourism plan With an aim to make Mumbai more than just a transit hub for international tourists, Maharashtra Tourism Development LUXURY ON RAIL Corporation (MTDC) has set up a committee, headed by To make the State-run luxury train ‘Deccan the Mumbai Municipal Commissioner, to prepare a special Odyssey’ popular and operate on a lucrative tourism plan for the city. The corporation has appointed two agencies to study and design a comprehensive tourism plan with a financial structure manage, market and operate the train in domestic for the State, which will be presented to the State Government by mid-March 2013. Induction of hop-on-hop-off buses in the mid-February and once the operator is selected, city will be the main focus of the tourism plan with preference the train might also have additional/new routes given to developing infrastructure, basic information kiosks at tourist locations and maintaining heritage sites. Additionally, as suggested and accepted by the operator, MTDC BEST (State-run local bus transport service) will provide 10 and Indian Railways. CNG AC buses to be deployed at Sanjay Gandhi National Park for tourists from February 2013. The Forest Department has of hop-on-hop-off bus tickets, which are expected to begin also agreed to hand over three guest houses in the national operations by September 2013. MTDC will hold meetings park to MTDC for renovation and upgradation. with tourism industry stake-holders like tour operators, BEST, museum operators and the police department to finalise the Divulging further details on the new project, Kishori Gadre, route-map of these buses. General Manager, MTDC said, “Mumbai is the financial capital of India with global recognition. There is no need for To promote and sell Maharashtra in the international market, us to spread awareness about the destination’s existence. All MTDC is organising a Familiarisation tour for select travel we have to do is let the locals and travellers know about the agents from countries like Europe, Australia, Japan, China and tourist locations around the city.”The bus tickets will be sold at Singapore in March this year. It is also undertaking branding nominal rates at MTDC offices. Soon tour operators and travel activity through various television commercials and outdoor agents will also be involved and included in the distribution campaigns for the State.Sarovar Portico comes to SrinagarSarovar Hotels has announced the signing of a 55-room Sarovar Portico in Srinagar.This will be Group’s first hotel in Jammu& Kashmir. Owned by Royal Khazir Hotels & Resorts, the hotel will be refurbished and launched by May 2013. The hotel islocated in the heart of Srinagar on Sonwar / Gupkar Road standing adjacent to the Shankaracharya Forest Reserve.Commenting on the signing Anil Madhok, Managing Director, Sarovar Hotels & Resorts said, “This is our first hotelin Srinagar which will cater to the growing number of tourists who are now again visiting this picturesque valley. Webelieve that brands like Sarovar Portico have maximum potential to grow in this market as it is an ideal combination ofquality and hospitality.” Sarovar Portico, Srinagar will offer all modern facilities, including restaurants, lounge, meetingrooms, swimming pool, shop and other facilities required for a good four-star hotel of International standard. SarovarPortico brand was conceptualized with a view to provide today’s well-informed traveller with all modern facilities andcomforts at value-for-money pricing. The hotels under this brand bring fresh design, concept and ideas that are vibrantand colorful, providing guests a refreshing stay experience. These hotels target the budget conscious traveller who refusesto compromise on quality.28 January 2013 I www.fhrai.com I
    • news updates cover story chef talk equipment events beverageJunckers Industrier gets projects inMumbai and BengaluruOne of Europe’s largest manufacturers subjugated the sector, but this tie up wouldof solid hardwood floors and Denmark’s surely revolutionise the scenario and solidlargest timber industry, Junckers Industrier hardwood flooring will be the chosen one,”A/S has bagged the project of JW Marriott said Suresh Kumar Mansukhani, CountryHotels in Mumbai and Bengaluru. Junckers Manager, Indian Subcontinent, Junckerswill provide its premium range of Oak Industrier A/S. Junckers is one of theSpecies hard wood flooring for the complete foremost names in the world of flooring.project. The order is for Their floors are madeapproximately 2,00,000 sq ft f life, to look beautiful forcomprising guest rooms and through generations of daily tpublic spaces in JW Marriott use. The manufacturing u– Bengaluru and guest rooms techniques they employ t of pricing and the technical superiority, superiorityfor JW Marriott-Mumbai. have been refined through h which Junckers commands in the solidThe value of the order is over decades and are synonymous d wooden flooring market.one million Euros. only with Junckers. The o despatch of materials to the d The Unique Clip Technology by Junkers and“The conglomeration of respective sites has already r the aptitude of providing almost all the woodJunckers with JW Marriott commenced from Denmark c species available makes Junckers differentfor flooring is sure to pave a the entire installation and from other wooden flooring manufacturers.the way big time for Junckers i expected to be closed is “JW Marriott is a perfect project for theinto the hospitality sector. b mid-March 2012. The by brand as ‘Junckers’ is an aspiration brand Suresh Kumar Mansukhani and JW Marriott is one of the most admiredAs of now, the engineered C Country M Manager, I d Indian order has come after stiff oflooring industry has Subcontinent, Junckers Industrier competition both in terms hotels today,” added Mansukhani.
    • Chefsexplore chef talk news updates events beverage cover story Celebrated Pic: Claridges Hotel, New Delhi Food remains an ultimate luxury which is undefined yet progressive with time. A gamut of chefs – who are celebrity in their own right – presents their viewpoint on the subject, which has catapulted into a fascinating artform and vocation. Ramya J.S. D’Rozario and Sanjeev Bhar delve into seasoned chefs’ palates to stir out the success behind their white aprons.
    • cover story explore chef talk news updates events beverage Cooking with plenty of love and positive energy it was altogether a different window. So, it is really tough to articulate my learning about food (especially as I can go on and on. The open platter If I have to use one word to describe today’s food trend, it would be ‘Globalisation’ where much hasn’t changed except that the world is becoming one and small and with food being a dynamic subject, growth and change is natural. More and more people are travelling all over the world. Food acceptability is becoming easier. Gadgets are improving and so is IT. Put them together on one platform and you will agree that we have arrived, and that is globalisation. Natural & trendy Think about India 40-50 years ago, no pesticides, no fertilisers, no genetically M y experience with Indian eating? Sounds strange today, but a few cuisine has been very decades ago or may be one generation enriching and a deeply back, we were very organic in our Chefs satisfying one. It opens a eating habits. In the last few decades, new door, a new area of research for we went wrong and are paying the price me, which I enjoy daily. For example, as a result. Now ‘Organic Food Culture’ as I was shooting for the show ‘Secret is all about correcting ourselves. I don’t Recipes’, where people share unique understand what this noise is about recipes using unique ingredients with a lot of experimentation and at times, we Sanjeev Kapoor Sanjeev Kapoor njee Kapoor j Chairman pointing us back to the basics as we come across recipes that we have never heard of. Interestingly, on my recent trip Indian Cookery Private at an exorbitant price is nothing but to Jodhpur, we got priests from temples a fashion statement by a designer. InCelebrated all over India to cook ‘Temple Food’ or all seriousness, let’s all get back to our basics and the ‘Food for Gods,’ i.e. completely saatvik in nature; ARCHIVING RECIPES I will concede the fact that we have failed to establish a strong base for the Indian cuisine through documentation. Believe me, in my limited capacity, I have started doing this task. Not only current, but I am also collecting rare manuscripts, data available of ancient times wherever I can lay my hands upon them. I even have friends who translate them for my knowledge and recording purposes. In the recent past, I have been approached by the Government of India, along with a few other prominent food enthusiasts for this purpose. 32 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis oils and jaggery. Mind you, having pure ghee which is Celebrated made at your home of cow’s milk is always healthy for FUTURE FOOD TRENDS your heart. Perfecting the art and ready-to-eat food I usually ask people if they live to eat or eat to live. The moment I get the answer, I arrive easily on their Chefs is apt for me. It is important today to understand listed this year each body’s constitution. Understand it and then start respecting it. Follow basic sanskars taught by your parents and elders and try to study what is comeback in high-end restaurants written in our Shastras and especially in Ayurveda. The perfect food as per Indian traditions has been and planned kitchen is also an extension of food or New techniques have become very important for perfecting food. Also, the source of energy we cook cuisine development. Kitchens are becoming modern day-by-day and gadgets which were aspirational in of that food also matters. Your ingredients should the recent past have started becoming affordable. be seasonal, regional, cooked with lots of love and The food shows and tele-marketing showcase these positive energy, served fresh, respecting the time of gadgets to viewers and it becomes a lot easier for each meal during the day and having pure thoughts them to check, decide and order. So, it is all about at the time of eating the meal without distractions of aspirational food which has been made possible now TV, noise, etc. with affordable and available gadgets.
    • cover story explore chef talk news updates events beverage Chef-driven restaurants gaining popularity E xperimentation and the use of new ingredients has just started in India. north Indian dishes like butter chicken and the likes, but now we have started experimenting. Cuisines from lesser known regions have also started coming up. People are ready to try them and are appreciating them as well. After Foodistan, a culinary reality show, I have learnt a lot. I had the opportunity to make good friends, learn their recipes, techniques and style of cooking. The restaurant, Indian Accent is well recognised and has become a destination in itself. And of course, now more and more people recognise and appreciate my style of cooking. Star attraction ARCHIVING RECIPES In earlier days, people never used to share their In India, the trend of standalone recipes, the secret of their recipes used to go restaurants has started to come up. into their graves with them. And this is the reason These are chef driven restaurants and for loss of such valuable information. Things are the identity of the restaurant is known changing now, people are willing to share their Manish Mehrotra Manish Mehrotra i h ehrotra h for its chef. Internationally, food trends recipes and train others unlike earlier times. are seeing a lot of improvisation and Pan Asian Cuisine cuisine is getting popular in regions apart A fashion statement some regional cuisines of Organic food is penetrating the Chefs marke slowly. It is expensive, market sty something that is really tasty no not available readily and and has value-for-money, y, the choices are limited. along with the experience It is more of a fashion when you are having it. statement still, rather than focussing on its special your stomach, if the foodd health or nutritional value. can create some nostalgia or a marke market is an organised sectorCelebrated of perfect food for me. The presentation of t and in due time will get more popular. any dish adds lure factor to it. FUTURE FOOD TRENDS Furthering perfection New technology has really played a great role to meat and vegetables in different styles to retain their popular tastier with the help of this equipment. 34 January 2013 I www.fhrai.com I
    • cover story explore chef talk news updates events beverage Indian food is part of Australia George Calombaris George Calombaris orge alomb ris l ba i Chef and entrepreneur Co-host of MasterChef Australia B eing in India is incredible. I am honoured that this country has embraced our little CHEF’S CHOICE show from Down Under. I am very proud, especially to be here in India, which as a co-host of the immensely popular reality jalebis television series, MasterChef Australia, Chef for three consecutive days, and I think it is the best. George Calombaris visited India last year. FHRAI Magazine catches up with him in the heart Jalebi goes of Chandni Chowk. Down Under It has to be Greek. It is my background. An Modern Indian cuisine is something that I look forward important part of my inspiration while cooking is from my Greek and Greek Cypriot heritage. you cannot explain. You tend to take it for granted, French is something that I always fall back on since that’s how I have been trained. got the recipe for the jalebi, which I will change to Chefs food I taste, I get so much of inspiration. ingredients. stays in the mouth is so complex, so restrained…so clever. Flavours of many many centuries... so much Australian cuisine is a celebration of the way of history with every morsel! of life ‘Down Under’. A true get-together of the beautiful local produce. In the heart ofCelebrated Chandni Chowk just have to be proud of what you do. Indian food will continue to be a part of the competition. If any episode of MasterChef Australia was to be held in India, we would throw them straight into the busy Oz Fest It is an absolute honour to be a part of the Oz Fest and then cook for us. There is immense potential. There is enough opportunity for everyone in life. You watches it in over 30 countries. 36 January 2013 I www.fhrai.com I
    • cover story explore chef talk news updates events beverage Investment and education desired in food business S Role of equipment pending 20 years as a chef made me realise that the food scenario in India has pasta or broccoli at every nook and corner Modern equipment is not only important but we and even at local restaurants, which were earlier depend a lot on it, as it aids in delivering a consistent served only in hotels. A lot of it has to do with the product and is user-friendly too. In many restaurants, fact that 10-15 years ago, not many Indians travelled certain meats are cooked in advance and we have overseas. Today, Indians are exposed to a variety of to depend on gadgets for this purpose. The age old international cuisines. And because of this exposure, style of touch and feel still exists but one needs to be they are now demanding the same food here, which highly experienced in that to judge a dish based on that technique. Today, there is such a high turnover that production of large amounts of food is making it impossible not to depend on electronic equipment. Future food trends Today, there is more demand for less spicy and healthy food, which are low on oil. Thanks to the improved qualities of vegetables and meat, we can actually produce healthy food. Further, India is grappling with the awareness of organic food. As a country, I do not think infrastructure wise, we are capable of producing organic food everywhere. Also, I do not think an average Indian has the buying power to purchase this Chefs is why you have so many multi-cuisine produce for his daily home use. restaurants opening regularly in India. Moreover, not many shops are Visual delights Joy Bhattacharya Bhattachar a Bhattacharya is only the top 10-15 per cent niche diners who can afford it. I think a lot Currently, visual appearance has taken more investment and education is a lot of precedence in Indian food. A Trident, Nariman Point desired at all levels; from agriculture lot of Indian recipes in restaurants are Mumbai to consumers to make organic food pre-plated and a decent market size is markets bigger in India. This mayCelebrated developing following its appreciation. It turn to reality in a decade. the dish and then taste it. So, a lot of chefs are now Japanese all the way… taking time to package their creations. No matter what is done, we still have to say that a recipe or dish is perfect only when it has the right I think Japanese food is becoming very popular. Till now, we were only exposed to Sushi and Sashimi. eye and is cooked with passion. Then it becomes a perfect food for me. in India. 38 January 2013 I www.fhrai.com I
    • cover story explore chef talk news updates events beverage Ritu Dalmi Ritu Dalmia i lmia i Chef & entrepreneur and host of TV show Travelling Diva Fresh foodthan luxury a necessity rather W hen it comes to Chefs charting food trends A well cooked meal is one with the across the globe, it freshest ingredients, irrespective of has been noticed I feel that fres t fresh style or origin. that worldwide the trend is leaning seasonal, local towards lighter cuisine, and rediscovering regional cooking. vegetables like pumpkin, beetroot, lauki rather than Grand reception The same trend has started in India imported asparagus As I travel to different destinations, I as well, though it will be some time and broccoli from have noticed that people are extremely before we see a full blown affect. cold storage, willCelebrated I do not agree with the fact that Indian Organic become increasingly popular in the cuisine has failed to capitalise on its produce future rich recipes due to non-documentation. An organised farmer’s market, organic or otherwise, is an Local veggies I feel that fresh seasonal, local else, it has been recognised as a need for our vegetables like pumpkin, beetroot, lauki rather than changing lifestyles, and fresh organic food is a imported asparagus and broccoli from cold storage, necessity rather than a luxury. will become increasingly popular in the future. 40 January 2013 I www.fhrai.com I
    • cover story explore chef talk news updates events beverage Ajay Cho Ajay Chopra j hopra Garden City Food is becoming simpler, fresher and lighter M Chefs y experience as a chef has been well travelled chefs and gourmands. Cuisines are extremely rewarding, enriching and taking a full circle though focus remains on simple nothing beyond cooking can make me chef crafted food. It is becoming simpler, fresher and feel so. I meet people, cook and taste so lighter. In future, we are going to see a lot of hidden many new ingredients and of course, paint my own cuisines being explored like Korean grills, Latin creation to design plates. I also take pride in the fact American food mostly Peruvian, mood food, insects that Indian food is arguably the most liked cuisine and worms, and so on… in each country following their native style. In fact, Indian food has a remarkable place globally as a lot ARCHIVING RECIPESCelebrated of international chefs are also working with Indian spices and ingredients. People are exploring Indian I agree that we have failed in our efforts over the food, which could be also due to the mystic charm ages to document Indian cuisine, I do take full associated with it. responsibility as a part of the fraternity and want to be a part of the revival process. On the other hand, Mood food I also believe that a recipe cannot be a measure to prepare a dish. The nuances of the recipe need Present food trends are evolving on an everyday to be captured. The small tricks of the trade are basis. Now, more and more people eat out and are never mentioned in recipes. 42 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis Further, organic food is largely a truth. Apart from this, any food Celebrated glamourised version and a mere which is prepared with lots of love, attention to smaller details and Indian food dian food executed well will always taste we had primarily organic food, as the has a remarkable good; it can be as simple as a basic Indian farmer has had no access place globally. Gujarati thali or a vada pav. I know to expensive fertilisers and tilling People are of typical stalls which are famous equipment. The sad part is, today, we exploring for their one specialty dish, and are one of the worst cases in pollution. Indian food, these are always sold out before Therefore, people want to latch on which could be they call it a day. Chefs to something healthy, which makes also due to the organic food a lifestyle fad rather than mystic charm The introduction of newer associated equipment has given birth to with it though, people look at organic food newer cuisines and also helped very seriously. chefs to standardise many things allowing consistency, saving time Love and and effort to make business more attention cuisine in a big way. Some examples are sous-vide There is nothing called Perfect Food, because what machine, atomisers, dehydrators, pacojets and is good for me could be horrible for you. It is a very many more. The bakery and pastry industry has personal thing. For me, perfect food is ‘maa ke haath ka bana khaana’ or lucidly speaking - home cooked and equipment have given a very distinctive edge to food. Though clichéd, but for a lot of people it is the many products.
    • cover story explore chef talk news updates events beverage Slow cooking is back in vogue M y experience as a chef has been a unique journey. I have been a chef for nearly 12 years, and this always pumps the chef’s ego in you since we understand food all the time. I was full of that. So, two years ago, when I was part of a television show related to food. But I was bowled over by the level of Indian food that the contestants displayed. The skill and talent I saw at the auditions was superb, and as the show went on have been one of the chefs who got to taste the best of Indian food from across the country. Going global India follows a food trend that takes that absurd. This is gathering a bit of a dust lately, Kunal Kapoor l Ka place globally and it takes a year or internationally. Though it has been appreciated, it is not really talked about now. Leela Kempinski are always late because we are not Gurgaon the inventors, but followers. There is all about going classic, going very earthy, working on Chefs people have become more aware of modern trends and we have been getting a lot of versus fast food. Fast food was a trend earlier, but international customers in our markets. Chefs too, gradually, slow food is coming back into vogue. It is keep themselves abreast with the changes that take place worldwide. For us Indians, other cuisines have here now. And it’s about time, in a couple more months that it will hit India as well. The New Nordic le lete hain. If I were to ask a young person to cook, Cuisine is like the opposite of evolution – from man I would not expect a roghan josh, it would be a pasta. to monkey - the reverse is taking place with food. And it will be more tuned to the taste he prefers. Somewhere, we have realised that we have to pay a Global khana has gone desi. price when it comes to fast food. In the New NordicCelebrated Cuisine, one makes sure that the essential elements Purity, simplicity are retained and the food is wholesome. and freshness Perfect food for me is nutritious, beautifully presented food. It need not be at a restaurant. I am a Punjabi, Molecular gastronomy has been in the food scene for and hence a big paratha freak. If I do not feel like quite some time now, and it is all about playing with cooking anything extravagant, I will make ajwain- wala paratha, with a little mirchi and raita. That is my taste. So, you might see what looks like a fried egg, comfort food. And warm walnut brownie with vanilla is actually a mango mousse with vanilla cream. It is ice cream is the all-time dessert for me. 44 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis Strict guidelines Celebrated ARCHIVING RECIPES The organic food market is a huge, however, the only generations, so there is a bit of a brain drain. If drawback is how to deal with the quantities. Once you recipes had been documented, we would not have 30 different versions of butter chicken or that it can be produced in large quantities (mass 20 different versions of roghan josh. But you cannot bind food into boundaries or communities. the other hand, is a little expensive, but a safer and healthier option. I am not very sure about this, but document their food. And they are the ones who Chefs for a commodity to be labelled as organic there need are exploring the most. Now Italian and Asian to be laws. Organic farms must be strictly monitored cuisines have become popular, with multi-cuisine to ensure nothing is altered. I may be right or wrong, being the order of the day. A lot of experimentation I’m not sure, but I do not know if whatever comes into the Indian market is really organic or not. Expectations from interesting the way food can be presented. Though, the only apprehension was how to present it to the viewers. MasterChef India have to explain every detail, right down to the last Season 3 morsel and talk of the texture, taste, smell, everything technicality and say where the food comes from. In Season 1 – we showcased the world’s hottest chilli, Burj Jolokia, which is from Assam. Not many people story connected with a lot of culture, a lot of depth, knew about that. The coming season will be more creative and more informative for the public at large.
    • cover story explore chef talk news updates events beverage Indian chefs find their own language I had never thought that a time will come when interesting recipes and reproduce authentic ones. chefs will get as much recognition as we get Most chefs go through basic learning about cooking. today. I was under the impression that one can But taking it to the next level is all about the creative achieve recognition on an international scale side of an individual. This is what transforms one into a chef. You have to keep practicing to innovate with today, apart from these professions, it is only chefs food. Today, people just see the glamorous side of who are recognised internationally as a vocation that this profession but fail to notice the struggle behind it. is equated with creative art form. I feel proud to be in this profession, which has come a long way on Open horizon food was never considered a profession, Chefs have emerged in a big way in the last decade. forget recognition of chefs. Today is the best time for upcoming professionals to enjoying their role in front of the camera. But it is make the most of it and achieve respect. truly a myopic thinking, where people presume that they can be on TV by becoming chefs. I have a huge Let’s talk food admiration for some chefs who have really created an offshoot of this profession on TV. But not all are meant Think of food and I will say it has for it. On TV, one has to be good with presentation always been a very intrinsic element and has to be a good anchor. Today, the scope in for Indians. But now, it has a glamorous this profession is immense starting from the food angle attached to it and is proclaimed processing industry to equipment and Champagne & Sabyasachi Gorai Sabyasachi Gorai b asachi orai as fashion. It has even gone beyond wines or anything related to food. Chefs are making Director of Kitchens a lifestyle statement. Conventionally, a mark as they have become an integral part and ai, Lap, The Moving India’s need has always been far from sometimes the face of food brands. Kitchen by Olive creating a food culture, as the country agriculture and so on. In the past Chefs decade or so, food has come to be talked about in a big way. And so came in the challenges. For a chef there is no past glory. Sachin Tendulkar can retain his place if he fails twice based on his past laurels every dish we prepare, every plate we serve. It is not an easy profession. An artist’s expressionCelebrated Is food craft an art or not? This question has irked me many times. I think, my inspiration for food has that commercial art and food have to both pass soul, should have all the requisite ingredients that contain vitamins, fats and starch, and should to be counted as healthy too. Also, you have to understand the complexity of spices and vegetables to create 46 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis Place under the sun Celebrated ARCHIVING RECIPES In comparison to developed markets, India is doing its documentation of Indian recipes. The biggest own bit to reach somewhere. If someone in California weakness has been a chronic one; becoming have someone in India making them too. On the other hand, the entire food industry is going through a connected food with eating. The aim to keep restructuring phase be it our concepts, infrastructure, reproducing was never required as such, quite or the professional attributes of a chef. I still recall the similar to our heritage monuments. Chefs way we used to have our small mud-based cooking Today, MNCs are teaching us about better stoves in villages, where dried dung would be used approaches towards professional cooking. Some as fuel. But today, lifestyle brands profess kitchens 70-80 years ago, we had incidences where Nizams kept documenting their cuisine and challenged remained under purdah, away from the main space. themselves. I even know a few families in some Nonetheless, we had people who were known for food traditions have continued over years. I am many years old and were passed on. happy now that Indian chefs are taking an active role in documenting recipes and reviving the old Further, we might not be competing with the western ones through extensive research. Associations like IFCA and ICF are giving wings to sometimes about how one could never have imagined own language through food, writing books, opening that cooks would have their own ‘International Chefs Congress’ discussing cuisine, trends, and so on.
    • cover story explore chef talk news updates events beverage NEW trends experiments recipes T he moment I began my of two countries, along with newer more interesting journey as a Trainee in the food ingredients. These trends are allowing chefs to kitchen, I went through experiment and showcase new dishes. an extensive on-the-job learning process. The hands-on approach enabled me to grow in ranks. Perfecting food I was fortunate to get the opportunity I remember my grandmother grinding masalas and to work under many great chefs from creating pastes painstakingly using a stone mortar within and outside India. Travelling and a pestle. Slow cooking on glowing ambers made me aware of the multiple of charcoal was the secret of her ability to impart cuisines and food styles and also, taste into the food. The spices would give the best Rakesh Sethi Rakesh Sethi ke k h ethi allowed me to indulge in opening and results with those processes in practice. Modern setting up new kitchens in various equipment have replaced the various processes of 92.7 BIG FM leading hotels. cooking allowing food to be cooked faster adding a fun element to it. For me, food has three distinct categories viz., home-style food, health food and fad diets and classical foods and new retail gourmet stores catering to these demands very effectively, today there trend is that of fashion; it is ever i is ample choice for consumers. changing and keeps on fading and reviving after some months or years, T Till a few years back this was not based on market needs and desires. I remember m member my b t the case, but today, due to the high Chefs r rate of acceptance from consumers, Amazing grandmother grinding masalas o organic food is gaining momentum. changes and creating pastes I It is just not vegetables or fruits painstakingly using a alone, even organic meat and dairy a stone mortar p products are now accessible, which I was amazed to see a trend which and a pestle. Slow m makes it easier for a chef to compile came into existence a few years cooking on glowing a an organic menu and for housewives ago, called ‘Chefs Table’ where the ambers of charcoal t to prepare a complete organic and guests were invited to dine with the was the secret h healthy meal for their families. masters of the trade and this gave of her ability toCelebrated them the rare insight into kitchens. impart taste into O Organic produce was a common the food t trend even two decades ago in India. allowed one to see the plating of western foods and knowing the art of a activities rely more on pesticides plating emerged along with cooking g giving a miss to traditionally old agri skills. ‘Molecular Gastronomy’ is m methods. Focus has shifted to more s another unique trend that showcased culinary skills quantities and a faster way to chemically treated with the support of new terminology, gadgets and grown crops. It is good to see that consumers processes. ‘Fusion food’ as everyone knows made are preferring organic food. It is also important an impact on amalgamating food cultures and styles to understand that organic produce would be 48 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis ARCHIVING RECIPES In India, each zone in a State has its own method of preparing a particular dish. Our tradition of passing down recipes and trade secrets from the master to the apprentice and from mother to daughter is highly prevalent. Since recipes could not be standardised, each which is positive in a way. Still, with the advent of media and the virtual world, it became more effective to share recipes through digital and print platforms. Catering institutions and colleges too have played an important role by documenting recipes. Other options have been books and DVDs to teach authentic cuisines and recipes. Though documentation has been done of many recipes, standardisation will always remain a challenge. Cooking is a skill which may be acquired to some extent, but unless the inherent inclination and talent is not within, any amount of documented recipes would prove to be of no use. I feel that it is best to create a unique and innovative dish with the use of local, seasonal and fresh produce. Documented recipes are only a guideline - the true taste lies in the hands of the creator. consumed in its natural unprocessed form. Only then, a platter. health food. Apart from selecting organic ingredients, the focus is shifting towards locally grown organic produce as well. That way, chefs do not feel restricted for ingredients and can make use of locally available produce. Moreover, the sourcing and availability of ingredients are now a matter of a phone call and the products reach your door step. Food trends Till a few years ago, this was not the case, but today, due to the high rate of acceptance from consumers, organic food is gaining momentum and despite being more expensive, it is winning the battle. On the other hand, I also feel that consumers are expressing a preference for cooking their own meals at home, using fresher ingredients. Use of fresh and local ingredients is a wise decision.
    • cover story explore chef talk news updates events beverage The experimental Indian public T he present food trend is produce driven, and everything is about sustainability. Farm to table has been the focus of a lot of eateries internationally. In India, it is the growth of the quick service restaurants and smart casual eateries, micro-breweries and small plates tapas style. Organic on your plate It is a growing market as long as the awareness in people is increasing. But the prices need to be less dearer as a prices. A lot of people don’t even know Vick Ratnani Vicky Ratnani icky Ratnani Vicky goes Veg absolutely fresh, great to look at Luring and surely, cooked with integrity. Presentation plays an important part in for more Chefs the mind believes. The Indian public is becoming more Around the d dining. They are learning fast, eating d different types of food and trying world on an Working on an king a ocean liner worked d different cuisines. The proof is that t there are innumerable items on ocean liner brilliantly for me. This is because s shelves in homes across the country f from all over, ranging from oils, herbs, I worked with v vegetables to high end gourmet retailCelebrated brilliantly for me. This is because crew and guests of p products, which include kitchenware. I worked with crew and guests of 38 nationalities, 38 nationalities, which helped me to understand habits, culture and which helped me to understand It’s global now! habits, culture and cuisines closely from all over the F Food trends to look out for in future cuisines closely world. Apart from working long a are Latin American cuisines such as from all over the hours, I honed my sense of urgency, M Mexican, Peruvian, Korean, modern world attention to detail, time keeping and punctuality, leadership qualities and a and a blend of African and Creole team building. f food too. 50 January 2013 I www.fhrai.com I
    • cover story explore chef talk news updates events beverage Authenticity has become a contentious issue F ood has been a life changing experience for me. My show – Chakh le India – on NDTV most amazing people all over the country sharing their culture and food. Indian cuisine is as diverse and dynamic as its people. I have come to believe the cuisine dining experience should be the focus with supreme socio-economic conditions of that time quality and consistency of products. and place, and of that region. Though our Also, in this age, authenticity has become a and customs, Indian cuisine is by nature a contentious issue. Authentic could imply any dish/ result of a great amount of inter-mingling recipe prepared by a cook in his or her own fashion. of cultures over the years, thriving on experimentation and the use of a vast basic characteristics while cooking. There is always array of ingredients and cooking styles. a great demand for the truly authentic, as it becomes Aditya Bal Aditya Bal ditya synonymous with the overall experience and memory Chakh le India ‘Perfect Food’ of the moment. ‘Perfect food’ is a notion. All chefs strive to crack the concept but each and every Designing menus Chefs concept has its limitations. Food and taste, after Menu designing is another area I have delved in. all, are subjective. This business involves a fairly high level of risk, given the stiff competition and and arrive at the basic philosophy of the menu/ spiraling operating cost of F&B enterprises today. Thus food has to lure, which could be many and direction and philosophy of a restaurant and its different reasons, including price points to portions, to freshness of ingredients, ambience and the wow factor or any other USP. In fact, offering a complete the area or city. Find the spaces in the market that have a good growth potential and create intelligent, ARCHIVING RECIPESCelebrated To some extent, I agree with the veterans in the and focus on quality. food industry who say that the Indian cuisine has failed to capitalise on its rich recipes due to non- documentation. In our country, as in other nations, I feel… a lot of the best recipes are those cooked in I would have to say that almost all places I have been homes. In most cases, recipes were and still are to over the last few years have in some way enriched passed down verbally from one generation to the me as a cook and as a person. I hope to be able to next. I feel countless recipes must have been lost keep travelling, cooking and meeting amazing people when people did not pass it on. like I have so far. 52 January 2013 I www.fhrai.com I
    • dine out cover story chef talk news updates events beverageBrewing ahappeningmix With a tinge of banqueting, The BrewMaster in Delhi is catering to an audience who are increasingly challenging their taste buds. Megha PaulT he restaurant business is group in Ludhiana is spread C Concept dining as an idea is just over 10,000 sq ft in a prime g gaining ground here. Also, there has been a much-needed a are no good night-clubs and d discotheques in region other the variety of cuisines, dining spread across 2,000 sq ft. Theor lounging experiences in the region. The T Thus, The BrewMaster Delhi is restaurant – The Mix – with a c concentrating on the extensivehis taste buds to even more sophisticated Teppanyaki grill, a lounge and a F F&B segment along with night club – Chaos. b banqueting and discothequerestaurants that are not just changing Pankaj Giroti fa facilities. Chief Executive Director Director,but constantly innovating and revamping As it now sets its footprints in The BrewMaster Delhi, The BrewMaster Delhi isBrewMaster Delhi. looking at replicating the success of Ludhiana does not permit micro-breweries. Thus, the in Delhi style and fanfare. The restaurant is in a different format, revealsA micro-brewery concept re restaurant is cashing in on thebased outlet, The BrewMasteropened its doors in Ludhianain September 2011 with its recipes from around the nation and the world. To attract the young crowd and nightlife D Director, “The BrewMaster, lovers, the venue is also converted into aextremely popular in the region e experimental dining. The other says. Apart from ‘The Mix’, which is the multi-with the USP of serving freshly a areas of Delhi have becomebrewed in-house beers without Harpreet Singh Chadha Night Club’, the Group is offering its brandany chemicals to the discerning Director, Humble Hospitality Group & MD The BrewMaster micro-market within the city. to banqueting in the region.54 January 2013 I www.fhrai.com I
    • marketing cover story chef talk news updates events beverageBranding Food Service At the ‘Food Service Forum’ held in Mumbai, the importance of branding in the Food Service industry was discussed by eminent speakers. Dency MathewT he recently conducted ‘Food hence renowned brands also drive stronger important to know what you want to sell and Service Forum’ on December 13, 2012 in Mumbai had relationships and bond with the customers. several stalls displaying Talking about brands and their relationship Keeping success various food items. The forum brewingwas a platform for new brands to showcase Director, Kamat Group said, “Brands andtheir presence in the market and for existing customers need each other and share a relationship between brands and customers,brands to capitalise on their presence. It Rahul Singh, Founder, Beer Café remarked, Ralso provided the consumers a wide range “There are two types of customers; one “Tof brands to get acquainted with. who walks into a brand because he/she is wThe forum also had some business sessions familiar with it and second, who accidently fathat were attended by prominent hoteliers walks into your restaurant or café for the wand restaurateurs and included eminentspeakers and panelists. One of the businesssessions was on ‘Branding – the key to that he becomes your loyal customer and thsuccess: Creating a unique identity for your to convert the accidental customer into afood service business’. repeat client. That is how brands will get re Vikram Kamat Ra Rahul Singh Executive Director FounderReading consumers’ Kamat Group Beer Café tool in our business, he added.minds For any brand to succeed, it is crucial toMost panelists agreed that branding is have a target group while not losing out onan important marketing tool for hotels, of the consumer and the customer trusts potential customers. Also, it is important torestaurants, and food products. In most the brand because his/her needs are being give customers a reliable experience whilecases, what stays back in a consumers creating a steady and evolving relationshipmind is the brand of a particular product; its image for the customer will perish, so it is and bond with the customers.56 January 2013 I www.fhrai.com I
    • concept cover story chef talk news updates events beverage Indians are getting bolder by the day, when it comes to matching the sweet sugary notes of a dessert along with the fruity taste of wine. The idea of pairing wine and cake is new, breaking expectations and setting trends rather than following them. The desire to pair wine and dessert is catching on. However, they tread the tried and tested path, skirting around the traditional Indian flavours. Ramya J.S. D’Rozario Dessert &Wine matched in culinary heaven A pair58 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis G oing by rule, it is said that as soft tones of spices, like cinnamon along the colour of the dessert gets with the acidic fruity taste of apples and darker, the wine gets darker pears, which compliments the sweet acidic note of the wine. Mahajan Bhel of SUgar.dust thinks it may be just for visual appeal. The A similar acidic fruit, such as the basic formula, when it comes to pairing, lime, can also be paired with is to maintain a perfect or near perfect the Chenin Blanc. Cupcakes balance of taste, tones and aroma. One infused with the refreshing must not overpower the other. citrus burst of lemon rind, and topped with butter cream and Jennifer Duthie, founder Bake Box, says, “Pairings are based on the same principle off with a generous dose of when you cook or bake - balance - there coconut shavings. Being a fruity is a yin and yang in food - the amount of wine, the Chenin Blanc stands sugar to sweeten the dish and the amount of salt to offset the sweet. Similarly, you need a complimenting dessert with your creaminess of the frosting with a hint of lime adds the right supporting taste, while coconut adds the punch. The fruity White wine with fruity twists Desserts that are lighter on the palate The sharp round tones of apple tart or pie blend best with the crisp medium bodied work well with white wine. Their light and dry wine, such as the Chenin Blanc variety. Bhel provided her own twist to the classic creamy texture help enhance the flavour apple tart, by making a warm, juicy apple dip served with sugar cinnamon crisps. The and aroma of wine, rather than subdue it.
    • concept cover story chef talk news updates events beverageand acidic taste forms a lasting impression Bhel served mini pancakes with a dollop ofon the palate. strawberry coulis and cream. The sweetness and sour of the strawberry compounded a unique experience along with the Shiraz,Rosé with mild, with the fullness of the wine, which forms as the smooth chocolate breaks through the thick outer chocolate coating. The drylight and buttery tones a balancing medium notes of the Shiraz goes exceptionally wellTo pair with the vivacious between the light, semi- with heavier desserts like chocolate, with its sour strawberry coulis spicy base matching the smooth silkiness ofthe mild tones of butter, and cream, and the frothy the dessert.vanilla or even custard is Shiraz Rosé.perfect. Almond cupcakesinfused with the gentle Pairings are irings Dessert wines based on the same Red wine with densegoodness of rose, with Dessert wines are sweeter, which tend to principle when you chocolate and caramel overpower the dessert itself, says Bhel.a frosting of rose water cook/bake - balance Caramel and chocolateworked well with the Shiraz Ice wine is a type of dessert wine made by - there is a yin and form the denser andRosé, rounding its depth heavier sections ofwith notes of full-bodied yang in food - the if you do not serve a dessert, the dessert dessert and the perfectred berries. The slight amount of sugar to pairing of these arebitterness of the almond sweeten the dish with red wine, Shiraz. desserts like granitas and sorbet couldoffsets the sweetness of and the amount be paired with them, their sweetness Red wine tends to havethe cupcake with a lively of salt to offset balanced out by the sugar syrup in notes of dark berries and the sweet them. Duthie, on the other hand, prefers other dark fruits, andOne may think that pairing desserts with dried fruit flavours with her blends well with desserts dessert wines.with Rosé Shiraz was a Squares of white andsmart and easy thing to do, dark chocolate infusedbut baker Suhani MahajanBhel thinks otherwise. She says, “Rosé with smoked sesame oil topped with a sprinkling of toasted sesame Baker’sShiraz does not really taste like the sweet seeds pair pleasingly with the peppery and berry notes of the Shiraz. The rich nuttiness products of the chocolate rounds off well with the deep indulgent taste of the wine. bakery service, was founded by JenniferTo pair with the crisp medium bodied dry home baker and offer their subscribers the baker’s products. Baker Suhaniwine, such as those of the Chenin Blanc Mahajan Bhel of SUgar.dust was their baker of the month for Novembervariety, the sharp round tones of apple 2012, and her desserts, with a twist,tart or pie blend best. were paired with wine.60 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis Red wine tends to have notes of dark berries and other dark fruits, and blend well with desserts with similar flavours. For the Indian sweet tooth Baker Suhani Mahajan Bhel thinks that Indian sweets can also be paired with wine. Sweets that are denser and have an overwhelming taste, such as malpua and gulab jamun can go well with red wine. Desserts that are lighter on the palate would work well with white wine. Their light and creamy wine, rather than subdue it. Thus, phirni or kheer would go really well with white wine, or the Chenin Blanc. A rose infused kheer or even the delicate gajar ka halwa would blend well with the Rose Shiraz. Not your average breakfast has taken a step forward and explored a section of the kitchen cabinet that still lies vaguely unexplored by many in India. They offer a wide selection of exotic alcohol-infused jams PERFECT PAIRING Jam Cheese Wine Fig Brie Chenin Blanc Apple Smoked Rosé Orange Gouda Shiraz smoothies, pies or even marinades, the options are many. The pairing of cheese and wine with jam, has made the combination more vibrant and dynamic. The pairing highlighted the versatility of jams, which should not be seen as only a sweet treat to put on your breakfast toast. Instead of a toast, slather jams with a slice of cheese on crackers, and bite into its wholesome and delicious goodness.
    • etcetera cover story chef talk news updates events beverage 9 Annual Chef Awards 2012 th Lifetime Achievement Award being presented to Chef Sudhir Sibal by K. Chiranjeevi, Minister of State – Tourism (Independent Charge), Government of India, on the occasion of International Chefs Day at The Ashok, New Delhi. Parvez Dewan, Secretary, Ministry of Tourism, is also seen in the picture. HATS OFF!Chefs At the 9th Annual Chef Awards 2012 hosted by the Indian Culinary Forum (ICF), a gamut of chefs from senior pros to emerging ones gathered under one roof to celebrate the excellence of the fraternity.recognised T he culinary fraternity once who of the hospitality fraternity andfor their again came together for the 9th Annual Chef Awards the chief guest, K. Chiranjeevi, Stateexcellence 2012, hosted by Indian Government of India. The occasion also marked the celebration of 25 years of ICF. chefs who showcased their culinary art skills at the challenge were bestowed The festivities kicked-off on November with awards on December 19, 2012 at 19, 2012 with the seasoned chefs competing with each other in different of International Chef’s Day. The awards categories each day. A four-day long ceremony was graced by the who’s challenge for Chef Awards 2012 wasGolden Hat Chef Award winner Chef Arun Batra Silver Hat Chef Award winner Chef Tarun Dacha62 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis LIST OF AWARDEES Kitchen Artist Award: Master Baker Award: Master Chef International Confectionery Award: Chef Chandan Rati, Country Inns & Suites Master Chef Indian Sweets Award: Chef Inder Singh, ITC Rajputana Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inns & Suites Master Chef International Cuisine Award: Chef Kishan Singh Rawat, Country Inns and Suites Chef of the Year Award: Chef Vaibhav Bhargava, Olive Bar & Kitchen Food Critic Award: Dr. Pushpesh Pant Lady Chef of the Year Award: Master Chef South India Cuisine Award: Master Chef Oriental Cuisine Award: Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group Golden Hat Chef Award: Chef Arun Batra, TajSats Air Catering Lifetime Achievement Award: Chef Sudhir Sibal judged by an esteemed jury comprising President, Indian Culinary Forum, said, “I Austrian Chef, Martin Kobald and ICF feel delighted to have been a part of ICF committee members, Chef Manjit for so many years now. I feel immense Singh Gill, Chef Jitender Uppal, Chef pleasure to present these awards to Davinder Kumar, Chef Vivek Saggar the deserving chefs who have proved and Chef Shaju Zacharia to name a few. their culinary skills and have made a The competition brings Indian chefs remarkable place in this industry. The at par with their counterparts in the western world and makes them eligible launched to provide signature recipes to be a part of international culinary competitions worldwide. Anil Bhandari, Chairman, Organising Committee of Chef Awards said, chefs gathered here that in the near future an exclusive Culinary Institute Chef’s Day and Chef Awards since is proposed to be set up. Courses in 2004 and this is the 9th year in specialised areas of culinary art would be conducted by not only Indian experts only the ambassadors of our country, but also by world renowned faculty. but they also form an integral part of There will be a mother institute which the hospitality industry. During these will serve as the main institute along celebrations, chefs presented the best with its extension institutes in different of their skills in different categories, including cooking, garnishing and Tourism said. Chef Davinder Kumar,
    • movements cover story chef talk news updates events beverage NEW FACESmovements SHERMAN ALMEIDA Director of Food and Beverage Courtyard by Marriott, Mumbai International Airportwithin the hospitality trade ALEX KOSHY PETER FRAWLEY General Manager General Manager The Khyber Delegate Himalayan Resort & Accor Hotels, Spa, Gulmarg Andhra Pradesh Sherman Almeida has been recently elevated as the Director of Food and Beverage Mumbai International Airport. Accor Group has appointed Mumbai as the F&B Manager in the hospitality sector spanning Peter Frawley as the General when the hotel opened its doorsacross the UK, Ireland and India in in April 2011. Almeida will lookreputed hotels, Alex Koshy has been Andhra Pradesh. Frawley joins the after the kitchen operations ofappointed as General Manager of Group with more than 30 years the hotel, the functioning of all its of experience in the travel and outlets and will also administer hospitality industry. the banquet facilities, events and conferences.Operations, Finance Management, As General Manager Delegate, he will be responsible for the overallResources and Sales & Marketing. vision and future direction of all experience in the hospitality the properties of Accor in Andhra industry, he joined the MarriottKoshy graduated from the Institute family in 2003. Almeida holds a Bachelor’s degree from theTechnology, Chennai and later earned reputed St. Xavier’s College ina Post Graduate Diploma in Business and Novotel Vishakapatnam, Varun Mumbai and also holds a degreeStudies from the Dublin Business School,Ireland. Prior to joining The Khyber, heopened the luxurious all villa resort, effective operations in all areas Aurangabad.Carnoustie Beach Resort & Ayurveda Spa of hotel management speciallyin Mararikulam, Kerala, India. department goals, budget and64 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis ASIF KHAN RACHID CHOUKKI KASTURI DEO Fitness Instructor Chef de Cuisine Executive Housekeeper Goa Marriott Resort & Spa DoubleTree by Hilton Gurgaon – Hilton Mumbai International New Delhi NCR Airport Asif Khan has been appointed Rachid Choukki has joined Kasturi Deo has been as the Instructor of the Fitness Transformation Programme at Goa New Delhi NCR as Chef de Cuisine of International Airport. She brings includes complete responsibility specialty restaurant. Chef Choukki will more than 15 years of experience to be responsible for food production at the her new role. In her former position programme, which is an intensive restaurant. at Bombay Dyeing & Manufacturing, wellness regime designed to she was heading housekeeping operations with diverse interests in with proper exercise regime, optimal Palace Agadir, Morocco, where he held textile, airlines, FMCG and realty. rest and relaxing spa treatments. the position of Sous Chef. A Moroccan national, Chef Choukki brings with him Prior to this, Deo has held positions 12 years of combined experience after with Leela Kempinski in Mumbai, professional, empowered with the receiving an Associate of Art degree Ramada in Mumbai, Ramada industry as well as the hospitality Pratique et Theorie, Marrakech, Morocco. Caravela Beach Resort in Goa, sector for over 14 years. Italian, Asian and continental cuisines Mumbai, Le Meridien in Ahmedabad, with specialised trainings in presentation Lotus Suites in Mumbai and The and teaching skills. Oberoi in Mumbai. SHIKHA B. SINGH SIDDHARTH VARMA Manager PR & Director of Rooms Communications The Claridges Surajkund The Claridges Surajkund The Claridges, Surajkund, Delhi, NCR Siddhant Varma has been appointed as the appointed Shikha B. Singh as the Manager Director of Rooms at The Claridges Surajkund, PR & Communications. She will be responsible for all Marketing Communications initiatives. services, Varma has been associated with global brands Singh has an experience of over seven years in the hospitality Industry and has been associated of the pre-opening team at The Claridges, Surajkund, Director of Rooms at The Claridges, New Delhi. Resorts as Manager PR & Marketing. She brings in strong marketing skills and will also focus on developing marketing strategies. Jaipur, followed by MBA from IMT, Ghaziabad.
    • products & services cover story chef talk news updates events beverageAction Tesa launches ‘Woodz’ range of floors In today’s world staying up-to-the-minute is what everyone believes in. Keeping this in view, Action TESA has launched a very unique and contemporary range of floors called the ‘Woodz’, HDF laminated flooring range, which defines elegance and is aesthetically different in terms of the look and feel of the floor. The Woodz range by Action TESA is a uniquely designed flooring solution which will not only add to the décor highlighting the V Groove design concept, but is also ideal for a healthy and hygienic living. The groove at the locking profiles are just not sharp edges but a moulded round form with the laminate top not breaking on the groove, resulting in a smooth continuous surface. This range of laminate flooring can be easily cleaned by a traditional wet mop and is available in two different sizes in terms of thickness.Sleepwell launches Rational’s all purpose‘Impressions’ catering kitSleepwell’s premium Rational is offering a new cateringrange of mattresses kit for all SelfCookingCenter andand pillows – CombiMaster units of the types‘Impressions’ – features 61/101 and 62/102 manufactureda unique combination of since 2004. It comprises a sturdyTemperature-Sensitive supporting frame and stainlessVisco Elastic material steel feet that can be mounteddeveloped by NASA underneath the unit. Carryingfor its astronauts and handles on the sides are to ensureLatex Plus, Sleepwell’s that these can be easily transportedpremium Flexi PUF. It is to places that are difficult to access,treated with Health Fresh such as upper floors.Technology that prevents Rational provides its customersbreeding of dust mites, a solution concept which aids inbacteria and fungi that ensures hygiene and prevents allergies. running the catering business moreWhile the top layer of Visco Elastic material provides correct sleeping efficiently. The combination of an additional stand withposture, the Latex Plus core reduces pain in the body. These pillows also extra-large wheels, the units can now be moved easily evenbeat stress and fatigue, enhancing deep sleep and reducing stress in the on uneven surfaces such as roads. The frame is reinforced athead and neck, by maximising comfort. Their primary cover is made of the side and the rack rails in the stand have been designed inpremium knitted fabric that provides a luxurious feel and also a way that the GN accessories cannot slide out and specialenhances comfort. fittings secure the unit during transportation. American Tourister’s Poplite collection Leading luggage brand, American Tourister, has brought back the nautical vibe with its latest collection, Poplite. Inspired by the timeless and classic nautical stripes, this collection brings back the yatch club trend along with its culture. This simple striped bag features fixed combi-locks, easy- grasp webbing handles on the sides, packing straps and shoe pockets to make your trip stress free.This light-weight marvel comes with a push button trolley created for the smart traveller who wishes to navigate effortlessly through the world. Poplite is available in black, navy and pink colours.66 January 2013 I www.fhrai.com I
    • events cover story chef talk news updates explore beverage Christopher J. Nassetta, President and CEO, Hilton Worldwide, and more than 100 team membersfrom the global headquarters of Hilton Worldwide in McLean,VA, kicked-off the Global Week ofService by serving families at the ACCA Child Development Center in Fairfax,VA.Hilton Worldwidecompletes volunteer eventsDuring the week of November 11-18, 2012, Hilton Worldwidecelebrated its first annual Global Week of Service and furthered thecompany’s Vision to ‘fill the earth with the light and warmthof hospitality’. Hilton Chennai celebrated a ‘Joy of Giving Week’ with Prema VasamIn just eight days, team members at more than 600 properties andoffices harnessed their passion for hospitality to complete more than Throughout the week, Hilton Worldwide’s network of partners,800 volunteer projects in 401 cities across the company’s global including Arbor Day Foundation, Feeding America, Globalfootprint. The projects, which addressed hundreds of societal needs FoodBanking Network, Global Soap Project, Hilton in thearound the world, focussed on engaging team members and delivering Community Foundation, International Youth Foundation, Points ofon Hilton Worldwide’s commitment to travel with purpose by creating Light and Room to Read, as well as more than 660 local communityopportunities, strengthening communities, celebrating cultures and organisations were bustling with team members as they shared theirliving sustainably. passion through service.Marriott hotels pledge their support onWorld Disability Day JW Marriott Mumbai, Renaissance Mumbai Convention Centre Hotel and Courtyard by Marriott, Mumbai willingly extended their support to the MBA Foundation on World Disability Day in December 2012. Associates from all the three hotels provided 500 lunch packets for the people present on the occasion of an awareness programme organised by MBA Foundation in association with Self Esteem Foundation for the disabled. For the cause of World Disability Day, MBA Foundation with Self Esteem Foundation for Disabled organised the first Kite festival of Powai, with the theme - ‘Togetherness is Happiness’ on December 3, 2012, which was inaugurated by Niranjan Hiranandani. The main objective of this programme was to increase the awareness about rehab requirements of people with disabilities. The event saw many children from regular schools and special schools in and around Powai coming together to mark the day and celebrate togetherness.68 January 2013 I www.fhrai.com I
    • guest column technology products & services travel explore fhrai desk analysis Addressing safety for women With an urgent need for the security of women in the existing social scenario, The Imperial New Delhi along with the Delhi Police initiated an exclusive workshop to train its women associates for the period of two hours every day to ensure their safety. The hotel has been working towards this for the past couple of months and now the workshop has commenced in the hotel premises, with assistance of the Delhi Police. Vijay Wanchoo- Senior Executive Vice President & General Manager of The Imperial New Delhi said, “The aim of this workshop is to empower women associates at The Imperial with a self-defense mechanism, so that they can safeguard themselves instantly even when they are without any external help and if they find themselves in dangerous situation or being stalked down a dark alley. He further says, “Our efforts are aligned in a manner to help our women learn easy methods to combat any physical assault while they travel or even generally.” Women officials from the Delhi Police are imparting training in this workshop for all the women associates at The Imperial. Once the workshop is over, each participant would be awarded with a certificate from the Delhi Police.
    • events cover story chef talk news updates explore beverageGROHE JAL Academywins innovation competitionGROHE Jal Academy - the CSR project in India initiated by GroheAG, Europe’s largest and one of the world’s leading single-brandmanufacturer and supplier of sanitary fittings was honoured withthe ‘innovation competition for professional education projects indeveloping countries’ prize launched by Germany’s Federal Ministry forEconomic Cooperation and Development.The concept of ‘Helping people to help themselves’ has been put into action by the GROHE JAL Academy in this project, which was undertakenas a CSR initiative of Grohe AG in India wherein complete support was extended to the Don Bosco Centre for Learning in Kurla, Mumbai, for thepurpose of educating underprivileged youth and training them as qualified sanitary fittings installers.Celebrations at The Westin Mumbai Garden City (L-R) Anuraag Bhatnagar, Area General Manager Westin Queens House accepts an award from TV actress The Service Legend Brigade at The WestinHotels Mumbai & Pune with Dilip Puri, MD India and Regional Vice Aditi Sajwan Mumbai Garden CityPresident South Asia of Starwood Hotels & ResortsThe Westin Mumbai Garden City celebrated the hotel’s third anniversary on January 5, 2013 with a lot of funfilled activities for its employees. TheWestin ballroom was filled with associates who were awaiting the launch of RAW - Recharge at Work Next Gen HR. The occasion was graced byDilip Puri, Managing Director India and Regional Vice President South Asia of Starwood Hotels & Resorts.RAW is an initiative at The Westin Mumbai Garden City in 2013. The aim of RAW is to make associates feel at home, feel motivated and give thema chance to rejuvenate and re-energise whilst at work.70 January 2013 I www.fhrai.com I
    • RNI No. DELENG/2000/1230 Posting Date 15-21/08-2011Postal Reg. No. DL-(C)-01/1294/2012-2014 at MBC-1 Date of Publication 12-01-2013