travelhospitality

DELHI BRUNCHES

DO IT YOURSELF

WINES ALL AROUND

COVER STORY

TRAVEL

The makings of a leisurely Sunday brunch

Visit a cook stu-dio, use the appli-ances, and cook what you wish

Red carpets are out. Sample hotels and more in ex-otic destinations

Indian wines are tingling palates. A trip to a local win-ery

Good, bad or somewhere in be-tween. We take a look at the crucial juncture that the hospitality indus-try finds itself in today

Hospitality Putting the zing back to exploring the world

VOL II ISSUE 1 u FEBRUARY 2013

DO IT YOURSELFPrepare your desiresEnter a cook studio where you can cook anything your heart desires

WINESValley of wine

Indian wine industry is blos-soming. Take a look

17

19

Tx HOSPITALITY 2 FEBRUARY 2013

05 HOTEL NEWSPlaces to stayCheck-in sumptuously

11 FOOD & DRINKSFeast yourselfGet your eating pants on

14 DESTINATION NEWSTake a tripExplore some awe-inspiring destinations

CONTENTS


COVER DESIGN:Modassar Nehal

COVER PHOTO: COURTESY HOTELS

WILL HOSPITALITY BE LUCKY?Looking into the future of India’s service industry: A report

HOTEL REVIEWEpitome of luxuryA look at the new Hilton, that adds a touch of luxury to West Delhi

33

DELHI BRUNCHES

DO IT YOURSELF

WINES ALL AROUND

COVER STORY

TRAVEL

The makings of a leisurely Sunday brunch

Visit a cook stu-dio, use the appli-ances, and cook what you wish

Red carpets are out. Sample hotels and more in ex-otic destinations

Indian wines are tingling palates. A trip to a local win-ery

Good, bad or somewhere in be-tween. We take a look at the crucial juncture that the hospitality indus-try finds itself in today

Hospitality Putting the zing back to exploring the world

VOL II ISSUE 1 u FEBRUARY 2013

COVER STORY

22

31 RESTAURANT REVIEW

Lost in loveExperience tandoor and tradition

at Jyran

27 DELHI BRUNCHESBloody maryUnwind on Sundays with some delectable brunches


Is this year going to be one of Hard Times? If industry leaders are to be believed, 2013 will bring in more trouble for the hospitality industry in the country — at least in the

metro and major cities. Our cover story discusses all that.

Our hospitality industry is not alone. While our hotels — the top ones — are nowhere near the prices charged by hotels in Moscow, we are slowly reach-ing there. But even as we do, here’s a thought for our hotelier friends. Surely, outpricing yourself also means erasing yourself out of the minds of the emerging and moneyed middle class.

Looking at the global room rates, Latin America saw a boom in 2012 with capacity failing to keep pace with de-mand from international business travel-lers. According to the latest annual hotel survey from the Hogg Robinson Group (HRG), weak exchange rates continued to help international business travellers from rapidly rising hotel rates in cities like Rio De Janeiro and Buenos Aires.

The survey pointed out that among our cities, Bengaluru, Mumbai and Delhi’s hotels and room rates were all af-fected by the economic slowdown in the country. The only exception was Hyder-abad, with a modest growth during the first half year mainly due to increased demand driven by the IT industry.

Moscow holds the distinction for hav-ing the most expensive hotel rooms in the world for business travellers. And what is surprising is that the city has held on to that ‘honour’ for the last nine years: in fact, the city’s hotel rates increased by 4 per cent over 2012.

High prices are one thing but quality is another. Sky-high room rates do not always mean top quality and visitors who have stayed in Moscow hotels will vouch for that. Quality means hard work and achieving a certain standard means more hard work. That brings me to what must be on top of the minds of hoteliers — or at least the General Managers — in the country at all times.

The only way to counter the current difficult situation is to find out what can be done to bring in new business in

what can best be described as a shrink-ing market. It is time to relearn if need be the fundamentals of the hospitality business. These would obviously include the usual commitment to your task and excellence in service. But along with that there should be a constant endeavour to develop the persons working with you. Among the other basics should be product development, planning, pricing strategy and ready to tackle the competi-tion.

Did we hear you say, we know all this — tell us something new. Indeed, it is time to start with a performance prom-ise at the beginning of the year that has to be shared with colleagues. The promise is supposed to help everyone in the loop understand what you as the leader of the organisation or your own department can do to help them achieve success in their goals. There are a few important things that can be done to coach and sup-port your teams.

First and foremost is, of course, the promise. As the leader, you will be expected to train, support and hold your team accountable to deliver the goods and meet or exceed expectations. The next are the measures that you have to undertake to increase revenues, growth, etc. Added to this is the goal to improve occupancy every night.

To achieve these results, it will take consistent focus and discipline. There has to be daily interaction with managers and the teams in the hotel. Bringing good stuff and happy stuff to the table each day may sound easy but it takes a lot of dedication and belief. That is what these difficult times demand. Are we ready?

Editor-in-Chief K SRINIVASAN

Managing Editor TIRTHANKAR GHOSH

Sub-editor-cum-reporter PUNIT MISHRA

Editorial Coordination RIJUL S UPPAL, ANJANA TANWAR

Design MODASSAR NEHAL, MOHIT KANSALCHANDRAJEET

Picture Editor PRADEEP CHANDRA

Photo Editor HC TIWARI

Staff Photographer HEMANT RAWAT

——————————

Director (Admin & Corporate Affairs) RAJIV SINGH

Director (Marketing) RAKESH GERA

Sr. Executive (Subscription) ALKA GOSWAMI (Mob. 9650433066)

Executive Director RENU MITTAL

For advertising and sales enquiries, please contact: +91-9810030533, 9650433088

Editorial & Marketing office: Newsline Publications Pvt. Ltd., D-11 Basement, Nizamuddin (East), New Delhi -110 013, Tel: +91-11-41033381-82

HospitalityVolume II n No 1

[email protected]

editor’seditor’s note


HOTELNEWS

Royal Orchid Hotels recently cel-ebrated the group's growth to 24

hotels in 16 cities with an event in Ben-galuru. The event, attended by famous personalities of Bengaluru, acknowl-edged the success of the achievement marked by the group. Guests enjoyed themselves to delectable food and drinks and the performance by singing sensation Zayesha enthralled the audi-ence with commercial and Bollywood hits. Royal Orchid Hotels has been successful in capturing the attention of clientele in terms of luxury, comfort and value for money.

Currently operating hotels across the country, the group has bagged many awards which include the National Tourism Award organised by the Minis-try of Tourism, 'Hotel of the Year' in the First Class Business Hotel category at the Golden Star Awards 2010. The group's strategic plans include expanding into international markets in the future.

OPENING

ROYAL ORCHID CELEBRATES ITS 24TH LANDMARK

The Hyatt Hotels Corporation, in March 2013, acquired the 189-room

Driskill Hotel for approximately `85 million from an investment fund man-aged by Lowe Enterprises Investors, which was represented in the transac-tion by Jones Lang LaSalle's Hotels and Hospitality Group.

David Tarr, senior vice president of North American development and real estate for Hyatt said on the occasion, "Our investment in this hotel, which has a highly visible and long-standing pres-ence in a vibrant market, is a great exam-ple of Hyatt's willingness and ability to

apply our capital to increase our brand presence in key locations for our guests. Austin has a diverse economy driven by technology, the state capitol, and the University of Texas, and is a rapidly growing tourism and convention mar-ket." He further added, "We are excited to have the opportunity to continue the tradition of hospitality that Lowe Enter-prises and Destination Hotels & Resorts have been providing at The Driskill Ho-tel during their ownership and manage-ment of this special property."

The Hotel will be marketed as The Driskill Hotel under the umbrella of Hy-

att Hotels and Resorts. The Driskill Hotel will undergo a two-year renovation pe-riod for approximately $8 million.

HYATT ACQUIRES AUSTIN'S HISTORIC DRISKILL HOTEL

TUNE KICKS OFF 100-HOTEL PLAN FROM GUJARAT

M & A

FORAY

Tune Hotel Group plans to open nothing less than 100 hotels in India,

starting with their first footmark in Ahmedabad, Gujarat, in April 2013. Currently they have hotels in Malaysia, Indonesia, Thailand, Philippines and United Kingdom. Apart from their 100-hotel-plan in India, The Middle East, Australia, Japan and Africa will also witness Tune Hotels mushrooming.

Mark Lankester, CEO, Tune Hotels Group plans to establish Tune Hotels in

eight countries by the end of 2013. Guja-rat's vibrant economy is a key factor for

Tune Hotel Group to start its ven-ture from there. Apart from the constant economic growth, there is also a huge non-resident Indian traffic to Gujarat. Tune Hotels would stamp its presence in ma-jor Indian cities including Delhi, Mumbai, Kolkata, Bengaluru,

Hyderabad and Chennai. Other pipe-line projects include Haryana, Rajasthan, Chandigarh, Punjab etc.

Philosophy to deliver 'Respon-

sible Luxury' has secured ITC Hotels a five-star Green Rating for Integrated Habitat Assess-ment (GRIHA). The 600-key ITC Grand Chola is the first In-dian hotel to secure a five-star rating from the Association for Development and Research of Sustainable Habi-tats (ADaRSH). This recognition was presented by the President of India, Shri Pranab Mukherjee to ITC Ltd at

the annual National Conference on Green Design at the Vigyan Bhawan on February 15, 2013.

The hotel was rated on 34 criteria's and categorised un-der various sections including site selec-tion and site plan-ning, conservation and efficient utilisa-tion of resources,

building operation and maintenance and innovation points. 100 per cent of the Grand Chola’s energy requirements are met through renewable sources.

5-STAR GRIHA FOR RESPONSIBLE LUXURY

ECO FRIENDLY

Hon’ble President of India, Pranab Mukherjee awarding the recognition to Nakul Anand, Executive Director, ITC Ltd


GMR TO SELL HYDERABAD HOTEL

Infrastructure Group GMR has put its five-star hotel at the Rajiv Gandhi

International Airport in Hyderabad, for sale for ` 300-crore as it realigns its assets. The property, which has been put on sale is in line with the group's 'Asset Light, Asset Right strategy'.

HVS India has been com-missioned to find a suitable buyer for the hotel, which is currently man-

aged by Accor Group, said sources and added, "The transaction would be by way of parent company divesting its 100 per cent equity stake in the Ho-tel Company. The proposal envisages transfer of all assets and liabilities and a share purchase agreement shall be executed accordingly." The concession period will be for 30 years and extend-able to another 30 years.

SALE

Shangri-La, Tokyo has launched, "Ex-

plore Tokyo in Style," a new package offering guests the opportu-nity to experience its private limousine for touring the city, chauf-feured by an expert local driver. Guests can take advantage of the service to visit sightseeing spots of choice, select one of the hotel's recommended routes, ride in style to or from Tokyo's airports at Haneda and Narita, or for any business needs.

The hotel's concierge team recom-mends Marunouchi, The Imperial Pal-ace and Ginza area, Tokyo Sky Tree and Asakusa area, Omotesando, Harajuku and Shibuya area and Tokyo Bay area for sightseeing tours for the two-hour complimentary limousine service.

The package, "Explore Tokyo in Style", valid from, 1 December 2012 to June 30 2013, includes complimentary use of chauffeured hotel car for two hours per stay when staying a mini-mum of two nights, breakfast at Piacere or The Lobby Lounge, complimentary upgrade to the next room category, late check-out until 3 p.m., broadband inter-net connection and access to the Health Club and swimming pool.

CONCIERGE

"EXPLORE TOKYO IN STYLE"

SPA

The Westin Sohna Resort and Spa in association with Kairali

Ayurvedic Group has bought forward the renowned wealth of Ayurveda at Heavenly Spa. The Westin property in Sohna Road offers a gamut of services for people looking forward to a relaxing weekend. Around an hour's drive away from the bus-tling sub-city Gurgaon, it takes the visitor through its sprawling green gardens to the exotic villas. However, the main attraction to visit this picturesque place is the Heavenly spa that promises an authentic Ayurveda experience.

Ayurveda de-toxifies the mind, body and soul. The most preferred treatment — Abhayangam is a preven-tive therapy which rejuvenates the body after a tiring day, Shirodhara — involves medicated oil poured over the forehead, Navarkizhi — a distinct

massage with small linen bundles filled with Navara rice, cooked in a herbal base and milk, Udavarthanam — A dry powder massage and Po-dikizhi — Unique therapy performed using linen bundles for body mas-sage.

The meditation pyramid, 'Peace' surrounded by water on all sides, looks mesmerising and facilitates con-

centration and stillness of mind. The Yoga room has a sublime Bud-dha that in-stills peace and calm-ness. The spa has six treatment rooms that offer a tranquil setting designed to rejuvenate and relieve stress. With a plethora of spa ser-vices like aromatherapy massages, therapies and Ayurveda massages, Westin guarantees to take away all the stress and tension out. Separate areas for men and women include steam, sauna and Jacuzzi that has a little pool outside and with sun-light peeping inside the rooms

while the treatment is on. The villas at Westin Sohna come with a special wooden bed for Ayurveda treatments and a traditional sauna box.

The Spa Manager, Ankit says, "Ayurveda is extremely popular, amongst Indians as well as expats. We are certain that the demand will only grow further."

EXPERIENCE TRANQUILLITY AT THE WESTIN RESORT AND SPA

HOTELNEWS


The Westin Hotel, Gurgaon hosted the First Annual

Dinner by Fred Tibbitts and Associates (FTA). Fred Tibbitts and Associates is a global so-cial entrepreneurship, passing all profits to the less fortunate. It is the leading global wine, spirits and related services consulting agency for National Account chain hotels and res-taurants with offices at Bang-kok, Thailand and Menands, New York, USA.

The successful event in-cluded vice presidents, gener-al managers, hotel managers, directors of food and bever-age and executive chefs, the press and valued sponsors. The reception was hosted by Phillips Foods Asia, which provided their finest Lump Crab Meat. Pernod Ricard India brought their magnifi-cent The Glenlivet Bar, which included The Glenlivet served "As you like it" and deli-cious cocktails, plus G.H. Mumm Champagne and Brancott Estate premium wines; Treasury Wine Estates with a selection of premium Penfolds wines; and Constella-tion Brands with a selection of premium Robert Mondavi wines.

Commenting on the occasion, Fred Tibbitts said, "The primary purposes of the FTA dinners are to recognise hospitality excellence, provide scholarships in the names of those whom are honoured and to make charitable contributions to benefits those less fortunate." Following the dinner toasts, Tibbitts announced a donation of $500.00 USD from a portion of the dinner proceeds to UNICEF India.

FIRST FRED TIBBITTS & ASSOCIATES' DINNER HOSTED AT THE WESTIN GURGAON

CSR

The Hyatt is all set to open the first Hyatt-brand hotel in

Mallorca, an island in the Mediter-ranean Sea off the eastern coast of Spain. Hyatt affiliate has entered into a management agreement with Cap Vermell Hotel Proyecto-sy Promociones, S.L, a Spanish real estate development company for a new Park Hyatt hotel in Mallorca.

Aiming to open in 2015, the 142-room luxury resort hotel will be built in the tradition Mallorquin hilltop village style with reference to local art and culture. Hotel ame-nities will include two restaurants; a lounge bar serving coffee, sandwiches and light snacks; a poolside bar offering seasonal snacks; a separate beach club; more than 13,000 square feet (1,200 sq m) of meeting and event

space; and a 13,000 square foot (1,290 sq m) spa and fitness centre.

Peter Norman, Senior Vice Pres-ident, Real Estate and Development for EAME, Hyatt Hotels & Resorts said, "Mallorca is one of Europe's most beautiful areas, and we be-lieve that Park Hyatt Mallorca will deliver an unprecedented level of luxury and unrivalled hospitality experience to guests." In addition, Antonio Mir Martinez, Manag-ing Director, Cap Vermell Hotel Proyectosy Promociones, S.L said, "Hyatt is known for providing au-

thentic hospitality to its guests, and we believe the hotel's prime location overlooking the Can-yamel valley and the Park Hyatt brand will deliver an excep-tional hospitality experience to guests visiting Mallorca."

START-UP

HYATT-BRAND HOTEL IN MALLORCA EXPECTED TO OPEN BY 2015

The Assembled Brigade of The Westin Gurgaon, New Delhi, including the 30 Kitchen and Service Brigade as-sociates present at the event

CLUB MEDITERRANEE WINS LAURELS

TIMES SHARE

Club Mediterranee, the French resort chain has won laurels for

three of its resorts namely Club Med Bali, Bintan Island and Cherating Beach ranked first, third and tenth respectively in the 'Top 10 Hotels for Families-Asia' category by TripAdvisor in its 2013 Travellers' Choice® awards.

Christine Petersen, President, TripAdvisor for Business said, "TripAd-visor is once again thrilled to recognise the world's most outstanding hotels with the help of more than 75 million reviews and opinions from travellers around the globe." He added, "From the best bargain hotels to top luxury prop-erties, outstanding service, value and quality are the hallmarks of our Travel-lers' Choice winners."

Club Med, has emerged victorious amongst numerous other hotels nomi-nated. Now in its eleventh year, the annual TripAdvisor Travellers' Choice awards honour the world's best hotels, earning their distinction from those who know them best — real travellers. TripAdvisor Travellers' Choice win-ners are based on millions of valuable reviews and opinions from travellers around the world.


HOTELNEWS

Taj Hotels disclosed 'The Taj Wed-ding Barometer' on March 2, 2013.

The survey is aimed at understand-ing the attitude, beliefs, trends and tastes of Indians towards the concept

of marriage. The survey encompassed all phases of an Indian wedding from proposal to pre-nuptial, wedding to honeymoon and 'the whole shebang' associated with the affaire.

Deepa Mishra Harris, Senior VP, Sales and Marketing, Taj Hotels said, "Weddings at the Taj have always been iconic and in the words of our guests, "most enduring". The findings of the Taj Wedding Barometer will assist us in customising our offerings to provide couples the 'perfect wedding'. After all, a legendary wedding is a legacy of mindfulness, absolute detailing, magi-cal settings, inspired cuisine and atten-tive service."

Delta Airlines is offering Westin Heavenly® In-flight bedding,

designed and manufactured exclu-sively for Delta to transform the sleep-experience in all of its Business-Elite cabins throughout the world. The Westin Heavenly In-Flight bedding product will be available begin-ning in June 2013. Flight attendants will be serving passengers with Westin Heav-enly sleeping pillow and a comforter with extra luxurious loft. Also, passengers on flights over 12 hours will receive a lumbar pillow.

Joanne Smith, Delta's senior vice president - In Flight Service, said, "Delta is committed to providing our customers with the best possible sleep

experience in the skies and we're ex-cited to partner with another leader in the travel category, Westin Hotels and

Resorts, who shares this goal. In recent surveys, customers have told us that the most important part of the in-flight expe-rience is sleep. The new Westin Heaven-ly In-Flight bedding product is just one of the new amenities Delta is introducing to ensure customers achieve a restful, re-juvenating in-flight

experience."To create a more restful cabin en-

vironment, flight attendants are now proactively adjusting for appropriate lighting based on the time of day and streamlining cabin announcements to decrease noise disruptions.

Global leader in the vacation ex-change industry, RCI announced

an affiliation with Hotel Shevaroys in Yercaud, situated amidst several acres of lush green coffee plantation on the Servaroyan Hills of Tamil Nadu.

Hotel Shevaroys was the first to start the trend of offering villa style accommodation in Yercaud, with the

objective of meeting the demands of the modern trav-elller.

With the intention of serving every palate, Hotel Shevaroys offers four food and beverage options, which include- The Red Dragon, a Chinese restaurant; The Silver Oak, featuring multiple cuisines; Malar, which serves pure vegetarian fare; and Bear's Cave, a well appointed bar.

The Chedi Muscat by GHM Hotels with their stunning spa features

a perfect mix of Asian Zen-style and Omani architecture, luxurious rooms and private suites, a delightful array of award-winning restaurants, a private beach and a range of recreational facili-ties. The hotel offers all the elements

of a truly blissful spa and wellness retreat.

'Rejuvenate in Style' package by the Chedi Muscat is filled with two days of relaxation and re-juvenation. The cat-egory 'Chedi Slub Suit' covers many luxurious amenities including two-night accommodation, Daily buffet break-fast, Return airport transfers with pri-

vate limo, Two spa treatments per per-son per stay, Complimentary mini bar and in-room alcoholic beverages with many other benefits. The package rates per night depending on the room and the season is US $250 (`13500 approx) to US $2,400 (`134000 approx).

WEDDING DELTA AIR

TIME SHARESPA

THE INDIAN 'GRANDEUR' WEDDING

SUPERIOR SLEEP IN THE SKIES

RCI'S AFFILIATED RESORTS IN INDIA

REJUVENATE BODY & MIND AT THE CHEDI MUSCAT

Chedi Muscat Pools

Westin bedding on Delta flight


Hilton Worldwide announced the opening of 201-room Hilton

Garden Inn Gurgaon Baani square. Hilton Garden Inn is the award-win-ning upscale mid-priced hotel brand that strives to facilitate today's busy travellers with everything they need to

be most productive on the road. This is going to be the second Hilton Garden Inn brand hotel in the country, while including this, Hilton worldwide now managed seven hotels in Delhi NCR.

Hilton Garden Inn Gurgaon Baani square, owned by the Baani Group and operated by Hilton Worldwide, is strategically located near the prime corporate, commercial and residential districts. The Inn features the brand's signature offerings that include compli-mentary internet access, 24-hour com-plimentary business centre facilities, complimentary remote printing service from the guestroom to the business cen-tre and the 24-hour Pavilion Pantry™ convenience mart.

Martin Rinck, president, Asia Pacif-ic, Hilton Worldwide said, "We are de-lighted to open the second Hilton Gar-den Inn hotel in India. With the launch of this property, Hilton Worldwide now operates seven hotels in Delhi NCR and a total of 12 hotels in the country with a presence in Mumbai, Chennai, Shillim (near Mumbai), Vadodara and Goa, besides the National Capital Region."

OPENING

HILTON ANNOUNCES OPENING OF HILTON GARDEN INN GURGAON

APPOINTMENTS

HILTON'S NEW GM FOR DOUBLETREE

VISIT ORLANDO HIRES AGUEL

LEELA APPOINTS RAJESH JHINGON

Hilton has appointed

Monisha Dewan as General Man-ager, DoubleTree, a full-service hotel located at Gurgaon. Dewan, who joined Hilton Worldwide in January 2008,

brings over 20 years of experience in the hospitality industry. She joined Hilton with close to 18-year experi-ence in the hospitality industry and has worked with brands like Marriott, Intercontinental, Oberoi and Centaur. She was behind the successful launch of Asia Pacific’s first Hilton Garden Inn brand hotel in Saket, New Delhi.

George Arman-do Aguel has

been appointed as President and Chief Executive Officer of Visit Or-lando, Orlando's premier destina-tion marketing organisation.

After joining Visit Orlando, George Aguel's initial responsibilities shall include devel-oping strong relationships with Visit Orlando board of directors and staff, member partners, regional business leaders and elected officials and gain-ing an immediate and deep under-standing of the organisation's three year strategic plan.

The Leela Palaces, Hotels

and Resorts have appointed Rajesh Jhingon as Execu-tive Vice President, Operations for the group. Jhingon will oversee and drive operations and initiatives for

The Leela group’s award-winning port-folio of eight hotels as well as four new hotels in the pipeline.

A 20 year career in highly competi-tive international markets has given him considerable exposure and several properties under his leadership have at-tained award-winning status in a short span of time.

Monisha Dewan George A Aguel Rajesh Jhingon

Lobby

Guest Room


HOTELNEWS

ANOTHER JEWEL IN THE LEGENDARY MARVEL

Taj just completed its 100th anni-versary with the launch of Vivanta

in Gurgaon on the 7th March 2013. India’s largest hospitality group, the Taj has mesmerised travellers since 10 decades and now it has unveiled the 100th jewel.

Taj Hotels Resorts and Palaces is

one of Asia's largest and finest group of hotels, comprising 100 hotels in 58 lo-cations across India with an additional 17 international hotels across the world. Launched in the Millenium City of Gurgaon, Vivan-ta by Taj offers an über-cool escape for business travellers with easy access to the business district and recreation hubs in the city.

The hotel stands close to recreational hotspots in the sub city such as DLF Golf Course along with the ubiqui-tous malls. Built at a cost of about `450 crore, the new ho-tel is a milestone of sorts for the chain. Besides being the 100th addition to its portfolio, it is the fourth Taj in Delhi and NCR with a step towards another Vi-vanta in Dwarka, Delhi by 2014.

Mr. Raymond N Bickson, MD and CEO Indian Hotels Company Lim-ited addressed the conference by say-ing, “It is a proud moment for us to be part of this oc-casion. With the launch of Vivanta by Taj – Gurgaon, NCR, we have ex-panded the foot-

print of the brand into the business district and accomplished a significant milestone in the group’s journey, by becoming the 100th hotel in India in our ever growing portfolio.”

Ms Deepa Misra Harris, Senior Vice President, Sales and Marketing, Taj Ho-tels Resorts and Palaces said, “The oc-casion marks a distinct celebration for the Group and inspires us to achieve even greater milestones. Reaching our 100th hotel milestone in India and a to-

tal of 117 globally, reinforces our faith in our guests across geographies, who have amplified their preference for our brands across all locations we are pres-ent in. Designed to deliver vibrant ex-periences to its guests, Vivanta by Taj Hotels and Resorts is a brand with a contemporary, energetic and vivacious twist.”

The majestic marvel is designed by Singapore-based architecture firm War-ner Wong Design, WOW Architects, keeping in mind the bustling lifestyle of the metropolitan city. A careful mix of glass and stone creates the impression of a sharp, yet beautifully robust struc-ture that’s avant-garde by design. It is well equipped with 189 guest rooms with the mesmerising view of the busi-ness hub and the pool, 18 suites and a presidential suite with an executive lounge on the 10th floor. The confer-ence rooms are equipped with video conferencing facilities, continuous in-ternet access and comfortable seating of over 10000 sq.ft of meeting spaces, in addition to the versatile banqueting facilities. Interestingly, very little paint has been used throughout the hotel. The rooms go from 333 sq ft to 550 sq ft and are smartly outfitted for a global feel. The Vivanta by Taj dresses the staff pleasantly with the help of ace designer Raghavendra Rathore.

Each room of Vivanta is designed to serve the business traveller with video conferencing facilities and continuous and undisturbed internet access. Lati-tude, the all-day diner at Vivanta by Taj - Gurgaon, offers an international food theatre, showcasing spices and flavors from six different cuisines. The iconic Thai Pavilion – the country’s first signature Thai cuisine restaurant opens its door for the food connoisseurs visit-ing Gurgaon. Filled with high octane energy, Tease, the bar is designed to lift the spirits. The stylish bar opens out to a large alfresco dining space that keeps the evening young and the vibe alive. Taj’s signature spa Jiva Spa offers ho-listic therapies to revitalise mind, body and soul.

Vivanta by Taj offers an imaginative, vivacious and stylish take on ‘cool lux-ury’. With innovative cuisine, energetic spaces, unique motifs, the smart use of technology and experiences that seek to constantly engage, invigorate and relax, it appeals to the cosmopolitan world-traveller immersed in a sensory lifestyle.

(Reena Batra)

NEW LAUNCH

The senior management team posing at the end of the event

The metropolitan marvel Vivanta by Taj – Gurgaon, the 100th Taj hotel in India


The Golden Peacock is a new feature at the ever-popular and luxurious

Venetian Macau. The restaurant will serve authentic Indian cuisine to the visitors of Sands China's Cotai Strip Resorts. This new addition provides a truly genuine taste of home amongst the expansive international cuisines at the integrated resort city. The restau-rant displays an elegant mix of wood, metal, masonry and tile complemented by classic Indian design motifs. Displaying bronze and browns, with subtle touches of colour in red, blue and yellow, the décor gives a relaxed and stylish atmosphere to enjoy a respite after a round of shopping and sightseeing.

The real experience of the Golden Peacock comes out not only from the chefs, recipes and preparation tech-niques, but from the ingredients them-selves. To give it an Indian touch, spices,

bright red pomegranates and even clay serving pots are imported from India and nearly everything is prepared from scratch in-house.

The Venetian Macau is already an attractive destination for Indian film and television produc-ers as many scenes have been shot on-location.

CUISINE

TASTE INDIA AT THE VENETIAN MACAU

"CELLARS IN THE SKY" 2012

Malaysia Airlines was awarded

with three prestigious awards at "Cellars in the Sky 2012" awards at the Dorchester Hotel, London. The 2012 international wine awards event was organised by the Busi-ness Traveller publica-tion to announce the results of a series of wine tastings done on entries submitted by 33 global air carriers.

The Malaysian na-tional carrier bagged the first prize in two cat-egories, 'Best First Class Cellar' and 'Best First Class Red Wine' for Schubert Marion's Vineyard Pinot Noir, 2010, Wairarapa, Martinborough, New Zealand. In addition, the airlines emerged as the runner-up in the Best First Class Sparkling category for Cham-pagne Dom Pérignon, 2003, France. The eminent judges present at the event

were Charles Metcalfe, co-chairman of the International Wine Challenge and food and wine matching guru, Sam Harrop, Master of Wine and interna-tional winemaking consultant, Tim At-kin, Master of Wine and award-winning wine columnist and Peter McCombie, Master of Wine and top restaurant wine consultant.

WINES

AIRLINE

"MASTERCHEF INDIA" JUDGE TURNS LUFTHAN-SA'S NEW STAR CHEF

Lufthansa Flights to and from India are ready to treat its First class and

Business class passengers with a new selection of Indian culinary delights created by Chef Kunal Kapur. The known 'Gourmet Guru' works as Ex-ecutive Sous Chef at The Leela Kem-pinski in Gurgaon.

Calling himself a big fan of clas-sic cuisine, Kapur explains, "I love ex-perimenting with modern and creative preparation techniques to present clas-sic dishes with a new twist. Lufthansa's popular Star Chef Programme is a great opportunity to innovate, since design-ing airline cuisine demands very special skills." The chef was honoured many a times for supervising top Indian restau-rants such as 'Made in India' at Radis-son Hotel in Noida, 'Dhaba' at The Clar-idges in Delhi and twice at 'Diya' at The Leela Kempinski, Gurgaon.

The first class menu till March 2013 will include Fruit Chat with Tandoori Firdausi as the Indian option in starters, Chicken Chettinad, Paneer Butter Masa-la and mix-veg Thoran for main course and Kesar Pista Kulfi with Rabdi and Pistachio Garnish for dessert. And in Business Class, Bhindi Chat with Leek Flower, Curry Leaf Pongal with Maha-raja Dosa Melagu, Paneer Methi Palak with Dal Moong and Phirni Zafrani with Pistachio and Saffron are on offer.

Malaysia Airlines winning first prize in two categories

FOOD &DRINKS

Chef Kunal Kapur


FOOD &DRINKS

PROMO

ACTIVATE THE FIVE SENSES WITH EUROPEAN FOOD

The European Union along with the Ministry of Agriculture, Food and

Environment of Spain and the Spanish Food and Beverage Industry Federation (FIAB) organised a session of European Cuisine to increase European Gastrono-my Awareness through the Five Senses, in February 2013 at Banarsidas Chan-

diwala Institute of Hotel Manage-ment and Catering Technology, New Delhi.

Mediterranean Diet as a lifestyle was introduced through the ses-sion of live cook-ing and tasting for students, theoreti-cal explanation of basic recipes and its ingredients, cooking the reci-pes related to the

five senses. A Master-Class Technical Session by Chef Guillermo Torino, Chef Julian Arranz and Chef Jesus Serrano was conducted for the budding hospi-tality professionals focussing on accu-rate explanations of ingredients and ba-sic flavours, signature European Cuisine and popular recipes for the five senses.

Cathay Pacific Airways announced that March onwards, the airline's

Business Class passengers would be treated to a specially selected quartet

of France's

Rhône Valley wines. The four French wines will be served on rotation, so the passengers will be able to enjoy one of them along with the regular miscellany. These wines have been carefully selected by Cathay Pa-cific's guest wine consultant, Yvonne Cheung in conjunction with the airline's regular wine selection panel. According to Cheung, Rhône Valley is the perfect region that expresses sen-sory terroir in its youth and majesty with age. The exclusive wines featured are Delas, St-Joseph 'Les Challeys' 2011, Caves St-Pierre, Crozes-Hermit-age 2011, Domaine Mas du Bouquet Vacqueyras 2010 and Ogier, Rasteau

'Helianthe' 2011. The airline cur-rently offers around 80 differ-ent wines, each individually suiting the different tastes of passengers having selections from France, Italy, South Africa, Australia, the United States, New Zealand and Argentina. Selective guests from 17 different

countries gathered in Udaipur 'the City of Sunrise' to celebrate with panache, the global launch of 'LOUIS XIII RARE CASK 42.6' — only the second such cask to join the RARE CASK collection. A 'Rare Cask' is a rarely found barrel discovered among the hundreds of century-old tierçons that will one day be called as LOUIS XIII. Among the guests present on the launch were Pierrette Trichet, gifted Cellar Master of the House of Rémy Martin, and her deputy Cellar Master Baptiste Loiseau.

LOUIS XIII RARE CASK 42.6 cel-ebrates the classic LOUIS XIII blend of 1,200 eau-de-vies, 100 years in the making, featuring salient aromas that are unique to this one precious cask - notes of plum and dates, min-gling with flavours of gingerbread, prune stone and ginger, punctuated by a final touch of tobacco leaf.

The luxury of Udaipur made the launch a perfect setting to welcome such rare treasure from the House of Rémy Martin. All decanters of LOU-IS XIII RARE CASK 42,6 will be serial numbered from 001 to 738, available from LOUIS XIII certified retailers, best places, hotels and restaurants (LOUIS XIII Fortress network).

LAUNCHCATHAY PACIFIC ADDS FINE TO WINE

LOUIS XIII RARE CASK 42.6 DEBUTS IN INDIA

Chef Suprabhat, Chef Julian and Chef Jesus

Mrs. Pierrette Trichet, Cellar Master and Mr. Baptiste Loisaeau at the the global launch of LOUIS XIII - RARE CASK 42,6

WINES


Indian Culinary Forum (ICF) organ-ised the 'Culinary Art India, 2013' in

association with Indian Trade Promo-tion Organisation (ITPO) between '14th-18th March 2013' at Pragati Maidan, New Delhi. The event saw 300 chefs coming together under one roof and exhibiting their culinary skills. This international event got the participation of chef fraternity from all over India. Culinary Art India (CAI) was judged by World Association of Chefs Societies (WACS) certified chefs. WACS is a 93 nation fellowship com-prising of various professional chef organisations from around the world.

CAI, a platform to create awareness about the profession of chefs and fe-licitate the achievers in this profession, honoured a host of culinary artists from across the country who have excelled in the field of 'Satiating the Taste Buds' of the public.

It was a five day event to recognise culinary excellence in India. Celebrity Chefs from all over India and abroad participated in this event as honorary Guests and Juries. Chef Mougam Parea-tumbee, Director, Hotel and Catering Training Centre, Mauritius presided as the Chairperson of the Hon'ble Jury.

Hosted by ICF in association with ITPO and Hospitality First, CAI 2013 saw chefs showcasing their culinary tal-

ent. It not only attracted national level participation involving senior and ap-prentice chefs from India competing on an internationally modelled platform but also gave youngsters an opportu-nity to come up with new and innova-tive ideas.

Well known chefs from the hospital-ity fraternity showcased their flair at the food fiesta and students brainstormed for their eclectic passion for food along with the competing chefs. The general public witnessed live demonstrations by culinary enthusiasts and celebrity chefs. Prominent names from the culi-nary world attended the Awards Night and celebrated the occasion with im-mense pomp and show.

Chef Suman Sharma, General Sec-retary, of ICF, said, “The prime objec-tive of CAI is to establish a professional platform where culinary professionals across India can display their individu-al and combined skills, creative talent, learn, share experiences, partner and network in a purely businesslike and competitive environment.

ABOUT INDIAN CULINARY FORUMICF is India’s association of professional chefs. It was formed in New Delhi in 1987 as an exclusive non-profit-making organisa-tion, Dedicated solely to the advancement of India's culinary art. The Forum’s objec-

tive is to act as a link, plat-form, useful and necessary instrument for the national

community of chefs. The aims of the ICF, broadly, are: To encourage and inspire junior chefs through training and competition; To enhance international the culi-nary prestige to India; To encourage Indian nationals to consider a career within the hospitality industry.

The ICF is an Indian association of chefs, established in the year 1987 at New Delhi as a non-profit association, dedicated solely for the advancement of culinary art and profession. The Forum acts as a link and platform, useful and necessary instrument for the national community of chefs. The Forum also awards bursaries to some competitors to enable them to travel abroad and re-ceive work experience in esteemed es-tablishments.

In addition to the professional com-petitions and events, the Forum also li-aises with several government agencies, including the Department of Tourism and Commerce.

PROMOTING CULINARY EXCELLENCEICF is dedicated to enhancing the culinary arts and supporting the efforts of chefs in achieving this through a whole spectrum of programmes. The central agenda of the or-ganisation is as follows: To provide effective material and moral support to members. To defend the general interests of the profession by preserving, propagating and devel-oping the genuine principles of the culi-nary art; To chronicle and distribute infor-mation that will be of value to members; To safeguard and further the digni-ty and high vocational and social stand-ing of the profession; To popularize Indian cuisine through various media in international markets; To educate people about cuisine and the profession of the chef; To organise regional and national culinary shows that promotes excel-lence in the field of food production. The best national talents could repre-sent us internationally; To establish partnerships with ho-tel schools and support apprenticeship training programmes; To publish a quarterly newsletter for members as well as a national direc-tory of chefs.

CULINARY ART INDIA 2013AWARDS

A pride of chefs at "Culinary Art India 2013" showcasing their culinary talent


DESTINATIONNEWS

Apart from amazing beaches, stun-ning landscapes and vibrant night-

life, Jamaica also celebrates its affluent culture. The island has artistic treasures displaying folk art, prints, paintings

and sculptures. There is no better way of experiencing the rich Jamai-can culture than to visit the worth-watch-ing museums and galleries in Jamaica. The list starts at Bob Mar-

ley's Museum. Then comes the Fort Charles Maritime Museum-standing on the courtyard of the old British Naval headquarters. The list also includes The National Gallery of Jamaica (NGJ), the island's premier art collector is the old-est and largest public art gallery in the Anglophone Caribbean.

Jodhpur, Rajasthan's sun city, is giving travellers

an excuse to plan a vacation there, with the royal-style celebrations at the city's Ranbanka Palace, Heritage Hotel as the main attraction. In its continuance of fes-tivities in a riveting manner, Jodhpur would be the place to visit for those seeking to soak in the Royal Rajasthani style. Ranbanka's festivities start with the big attraction, 'The Elephant Festival'. Held on the day before Holi, this event features parades of majestic beasts, colourful decorations and serious fun with the big animals of Jungle. The gala continues with the Royal holi celebrations, combining all its colour, culture and grandeur. Celebrate by colouring your loved ones with herb-al gulal, quench your thirst with special thandai and treat your eyes with special

holi dance. Festivities continue as the Hotel celebrates 'Women's Day' for all the lovely ladies present. The ladies are offered a specially designed spa session with exciting discounts at the Spa by The Baradari, Ranbanka Bagh roof and Pechanga restaurant, to pamper their mind, body and soul. Plan a trip to Ran-banka Palace if you want to explore the true celebrations of Rajasthan.

A month long exhibition on the spiri-tual form of art, "The Path — A

Journey through Life", has been inau-gurated at Art Spice, The Metropolitan Hotel and Spa, New Delhi. Art spice along with Thai Airways, Royal Thai

Embassy, Tourism Authority of Thai-land, Audi , Art 4D and an international magazine is organising the exhibition that showcases eminent works of eight Thai artists. The exhibition reveals the Buddhist way of life, their religious philosophy and symbolism to belief and faith through their collection. The collections of paintings are inspired by Travel, Philosophy and Spiritual-ity — the Buddhist way. The artists through their own unique style reflect the peaceful and noble life. Speaking about the exhibition, Art Spice Director Ms. Babita Gupta said that Art Spice promotes art, upcoming untapped talent and established artists as well. They look forward to making art from around the world accessible to Indian art connoisseurs. The exhibition, on till March 24, 2013 is an essential step in promoting overseas art and artists.

JAMAICA'S AFFLUENT HISTORY AND CULTURE VACATION AS A ROYAL AT JODHPUR'S

RANBANKA PALACE

EXPERIENCE THE BUDDHIST WAY OF LIFE

CULTUREHOLIDAY

ART

JourneyMart.com launched a new travel trivia section 'Happy Feet',

designed to mesmerise travellers with fun, interesting trivia and anecdotes about destinations around the globe.

Varun Chadha, COO, Jour-neyMart.com, said, "We have always strived to provide users with com-prehensive tools that enable them to make informed travel related deci-sions. Our new 'Happy Feet' section allows them to discover new and interesting facts about thousands of places and destinations."

'Happy Feet' manifolds stimulat-ing facets from across the world and brings lesser known facts about your destinations. Users can discover in-teresting historical facts or myths and can also have fun with some quirky information about their fa-vourite destinations.

'HAPPY FEET' - TAKING YOU PLACES!

ONLINE

Thai musicians playing Thai music during the party

The National Gallery of Jamaica, Kingston


CONNECT

KOLKATA ROUTE TO PHILIPPINES

The Philippines Department of Tour-ism (DOT), in coordination with

the Philippines Tourism Marketing Office in India, held a 'roadshow' in Kolkata to attract more Indian tourists. The roadshow was aimed to present DOT’s plan to promote its 7,107 beauti-ful islands as an extension of the 'It’s more fun in the Philippines' campaign in the city. The event was organised to fetch attention of the outbound tourist market in Kolkata and raise awareness about the Philippines’ vast portfolio of tourism products. The event brought the leading Philippines travel and tour operators and Philippines Airlines to interact with local travel partners and buyers in Business-to-Business sessions.

On the occasion, Raymund Glen Agustin, Head, Team India Philippines DOT said, “The Philippines clocked 42,844 tourist arrivals from India last year and posted a growth of 8.29% over 2011 arrival figures. It is a direct result of the DOT’s marketing and promotion-al efforts for the Indian market. In 2013, we are looking at a 50 per cent growth over last year’s arrival figures and we expect to capture a bigger market share of outbound tourists from key tourist markets like Kolkata.”

CONFERENCE ON BUDDHIST HERITAGE OF ODISHA

HERITAGE

A three-day Conference on Buddhist Heritage of

Odisha, demanding Udayagiri in the world heritage sites, was inaugurated by Tourism and Culture Minister, Maheswar Mohanty. Commenting on the occasion, Governor Murlidhar Chandrakant Bhandare said, “The meet will go long way to boost the rich Buddhist heri-tage of Odisha and I urge tour operators to promote Udaygiri internationally.” The confer-ence aimed at highlighting the neglected Buddhist sites of Odisha.

The event was attended by twenty international delegates from seven countries and 65 national delegates. In total, 1,547 domestic and foreign tour-ists attended the meet, which proved the event a big success. “Odisha has a rich Buddhist heritage, with several im-portant sites associated with the life of Lord Buddha, which are of great inter-est for followers of Buddhism the world

over. The conference was held with a view to showcasing and projecting the Buddhist heritage of the state. The Bud-dhist conference highlighted the rele-vance of Buddhism in today's age, more than 2,000 years after king Ashoka took it upon himself to spread the message of Lord Buddha," said Jiban Patnaik a senior official of Archaeological Survey of India, Bhubaneswar.

MAURITIUS' BIKING EXPERIENCE

Mauritius brings great news for bikers to ride in style and experience a diversified range of bikes across

the island. This also gives yet another reason for people to keep visiting the pristine islands and explore the nook and corners while you ride the world's most sought after bikes including Harley Davidson.

The calm turquoise waters set in the backdrop of moun-tains and lush green forests sets the perfect milieu to ride across the island country on your all time favourite bikes. The self ride option has brought a tremendous opportunity of discovering Mauritius under a new light. Whether you are a first timer or a regular tourist to Mauritius, this self ride op-tion is going to be a lifetime experience for every biker.

One can rent a bike of their own choice while vacationing in Mauritius and ride across the buzzy capital of Mauritius and witness diversified amalgamation of cultures as one vis-its the Jummah mosque, Saint Louis Cathedral or Madurai Amen Koil Temple or China Town. If you ride 20 kms ahead of Port Louis towards the city of Curepipe you get to see ex-tinct volcanoes, the black river gorge, botanical garden or the national park. Going further, take some time out to lie down at a serene beach of Mauritius and watch the sun go down

the horizon.The trip doesn't ends here it's time to experience the class-

iest town of Mauritius, Grand Baie. The road that leads to Grand Baie goes through midst of beaches on one side and sugarcane farms on another side.

INDULGE

Unveiling of the book 'Buddhist Heritage of Odisha' at the inaugural day of the International Conference on Buddhist Heritage of Odisha


Culturally rich and full of vivid landscapes, Jordan now offers ‘visa

on arrival’ to Indian tourists. Indian travellers in a group of five or more and with confirmed return flight tickets, can avail ‘visa on arrival’. Jordan is also of-fering uniform visa fees for all nation-alities whereas group visas are free of charge when arranged through DMC’s or tour operators. MICE and FTI groups from India can avail ‘visa on arrival’ – without filling out any visa paper — when they land at Jordan’s Queen Alia International Airport.

Jordan, a breathtaking destination, offers modern infrastructure, resorts, convention centres, 4 and 5 star hotels in all important landmarks and cit-ies. Due to various reasons, it has been rated as one of the top romantic desti-nation, while it has been recognised by UNESCO as a world heritage site to the Dead Sea, spread by mountains to the east and the rolling hills of Jerusalem to the west and filled with other-worldly beauty.

Recently held One World Travel Mart (OTM) in

Delhi and Mumbai, served as a potential platform for the Department of Tourism (DOT), Philippines. They showcased more than 7,000 tourist desti-nations via their ‘It’s More Fun in the Philippines’ campaign. Both the Delhi and Mumbai editions of the OTM had over 400 participants from 13 coun-tries and 22 Indian states and witnessed over 6,000 footfalls in each city. Many delegates from Philippines like DOT Regional Director Art Boncato Jr, Team India Head, Raymund Glen Agustin and team members attended the events in full form. Raymund Glen Agustin said that providing latest tourism updates and developments to their India trade

partners. DOT, Philippines is looking to attract more Indian business and leisure travellers and hence the spotlight at the OTMs was focussed on elite sightseeing destinations, along with the introduc-tion of new marketing campaigns designed to entice.

‘VISA ON ARRIVAL’ TO JORDAN FOR INDIANS

PHILIPPINES SHINE AT OTMS

JORDAN TOURISM

MACAU SHINES AT MUMBAI OTM

Being a top tourist destination, Macau

Government Tour-ism Office (MGTO) received overwhelm-ing response from the trade fraternity as well as consumers visiting the Outbound Travel Mart (OTM), Mumbai edition. The growth in India’s outbound numbers to Macau continues to attract Macau's industry representatives from travel agen-cies, hotels, resorts and the MICE and entertainment segments to India. At the event, the MGTO booth was awarded with the “Best Booth” category outbound. The Trade fraternity came with queries for new developments and entertainment options available in Macau for busi-ness and leisure travellers alike. They were seeking interest in programmes

like weddings, business incentives and student excursions introduced by Ma-cau. The exhibition was well-appreci-ated by the media as well as visitors. Observing the overwhelming response from the visitors, Macau reconfirmed to be one of the most desirable tour-ist destinations for outbound Indian travellers.

PROMO

Delegates present from the Philippines

Macau Government Tourism Office (MGTO) won Best booth category outbound

Petra by night

DESTINATIONNEWS


Picture this: State-of-the-art appliances, two creative minds, fresh ingredients and trained culinary hands under one roof? The answer is simple: Cook Studio. Or, in specific words, A Perfect Bite’s

cook studio to be precise. Conceptualised by ace food consultant and

well-known food writer, Rushina Munshaw-Ghildiyal, the APB cook studio is India’s first,

one-of-its-kind culinary destination that not only allows you to cook, learn but also explore new cuisines, with experts in tow.

Nestled in one of the busiest corners of Mum-bai’s suburbs, the ABP Cook Studio has all the frills of a MasterChef’s kitchen — of course, in a cosily-designed space. So, you feel more at home than in an establishment. The first visible feature of this food spot is the lay-out. The kitchen area

DO ITYOUR SELF

Have you ever had the desire to create something delicious for your tastebuds but could not do so because no facilities were available? Well, Mumbai has taken the first step for wannabe Master Chefs by creating the Cook Studio. Brainchild of Rushina Munshaw-Ghildiyal the studio let’s you create, learn and taste — all under the guidance of experienced chefs.

COOK WHAT YOUR HEART

DESIRES


has a long community table sur-rounded by five, individual hobs to work in. Well-stocked shelves with the best herbs and spices known to the culinary world and the entire hi-end kitchen para-phernalia, which includes batter mixers, deep fryers and the latest pots and pans.

The well-appointed kitchen is, however, only a part of this well-put together studio. The en-trance of the main kitchen area is dedicated to showcasing fresh vegetables, fruits and cereals — each cleaned and neatly packed. So you really don’t need to bring in your own consignment to en-joy an evening of bread-making or pasta-rolling. The interesting addition to this is also the oil, flavourants and yes, aprons. You can come well-dressed — no issue! The kitchen area is in fact designed in such a way that it can host ‘Cookalongs’ — a facil-ity where you would learn your desired dish by cooking it along with a Chef, rather than just tak-ing notes that don’t make sense later. There is also place to stage food episodes and even small cook-off parties, where you cook together with your friends.

The other area of interest of this cook studio is the Enoteca, which in Italian means ‘wine repository’. Unlike other wine shops and wine bars, here the wine tasting and buying is individualised. So, you can actually taste a collection of both Indian and foreign wines before picking your favourite vino — all this at a minimal charge actually.

The studio also has a museum on traditional Indian cookware, which has been meticulously compiled by Rushina. The idea behind present-ing the collection, besides educating people on the usage of the utensils, is also allowing them to experience their childhood memories again by cooking with any one of them. But that’s not the only USP of this cook studio. The studio follows a policy of packing your cooked/learnt dish for home along with a surprise gift, which is a bottle of sauce, especially created by Rushina and her competent teammates. So, all you have to do is book and move in and everything else — includ-ing the notepad and pen — is taken care of. They are even helpers to clean after you have done your cooking.

The cook studio, however, isn’t just about cooking. If hosting small food get-togethers and

trying out new food whets your appetite than it has an aromatherapy room, where you can relish the flavours and aromas of different ingredients and a long mid-section of the studio can host you and your friends (10 of them at least) without breaking into a sweat. The studio has a team of its own to assist with the planning of the event right down to the wine to be served. It’s the same gourmet army that is at the beck and call of every new foodie visiting the studio to learn something new and exotic.

Besides the the fact that it’s India’s first cook studio, the USP of this culinary destination is its novelty. The APB is not only the first cook studio of the city but also the single place that panders to every whim of a foodie — cooking or otherwise — and all at an affordable rate. So, next time you want to bake bread, challenge a friend to a pasta-making competition or even taste your grandmother’s special stew — that is the place to head to.

n Text: Madhulika Dash

THE COOK STU-DIO ISN’T JUST ABOUT COOK-

ING. IF HOSTING SMALL FOOD

GET-TOGETHERS AND TRYING

OUT NEW FOOD WHETS YOUR AP-PETITE THAN IT HAS AN AROMA-

THERAPY ROOM, WHERE YOU

CAN RELISH THE FLAVOURS AND

AROMAS OF DIF-FERENT INGRE-

DIENTS.

DO ITYOUR SELF

A varied display of vegeta-bles, pastas and condiments


WINEGALORE

With the last decade witnessing a record growth in Indian wine connoisseurs, the domestic wine industry has received a fresh impetus, both from investors as well as patrons. With domestic wines coming at par with many global wines, Indian wine lovers have started paying more attention towards Indian vineyards. Vallee-de-vin is one such vineyard, located in the serenity of the conspicuous Sahyadri Valley.

WINERY ATITS BEST

After dabbling in the liquor and spirits industry for 34 long years, Ravi Jain in collaboration with Deepak Roy and Neeraj Deorah laid the foundation of

Vallee de Vin (a wine company) in 2006. The winery is located in Sanjegaon, Nasik, nestled in the beautiful Sahyadri valley.

Vallee de Vin got into the market with five varietals of still wines under the Zampa flagship brand of premium wines. A couple of years later they came up with the Zampa Soiree range of two dazzling wines. The Zampa wine collec-tion currently comprises five still wines:


Sauvignon Blanc ( `620 for a bottle of 750 ml), Chenin Blanc ( `600 for a bottle of 750 ml), Rosé (Syrah) (`605 for a bottle of 750 ml), Cabernet Syrah (`660 for a bottle of 750 ml), Syrah ( `660 for a bottle of 750 ml) and two sparkling wines, Zampa

Soirée Brut (`790 for a bottle of 750 ml) and Zampa Soiree Brut Rosé (`1090 for a bottle of 750 ml).

Their second brand of blended wines is called One Tree Hill (the name comes from the tree that exists on a hill in their winery in Nasik). This label is supposed to be a fun drink, less complex, easy to drink and enjoy with no frills. The target segment being the younger generation, even the label is reminiscent of youth. The red priced at `520 (750 ml) is a combination of Syrah, Cabernet and Zinfandel and the white priced at `500 (750 ml) is a blend of Chenin Blanc, Sauvignon Blanc and Viognier.

Before he sold out his share in the Millen-nium Alcobev Pvt Ltd., a joint venture Ravi Jain

formed with UB and Scottish and New Castle in 1999, he worked as the MD of Shaw Wallace. Jain also has a wide marketing experience of 15 years in the UB group. He says, “I have always had an entrepreneurial bent of mind and once I quit my job in Millennium Alcobev Pvt Ltd., I wasn’t really looking for another job. The business of wines fitted perfectly into my scheme of things in every possible way, the investment was far less than what one needs for a whiskey and beer en-terprise, because it is alcohol and it was familiar terrain for me. A foray into wines also fitted in with my lifestyle, I have always had an interest in products like wine which are soulful and part of a refined and elegant lifestyle.”

The company was named Vallee de Vin (which means valley of wine) as it is French sounding and France has always been associ-ated with the best wines in the world although the wines that they wanted to manufacture were Indian. The idea was to make the name evocative of France. Later they realised that the name was tough to pronounce for a lot of people so they came up with the name Zampa for their very first range of wines which is easy sounding and simple to pronounce. In addition, Ravi Jain has a penchant for all names starting with the alphabet Z.

Vallée de Vin has brought in the latest inter-national practices and techniques in winemak-ing to India. The company created a world-class facility to set standards of making great quality

THE COMPANY WAS NAMED

VALLEE DE VIN (WHICH

MEANS VALLEY OF WINE) AS

IT IS FRENCH SOUNDING AND

FRANCE HAS ALWAYS BEEN ASSOCIATED

WITH THE BEST WINES IN THE

WORLD.

WINEGALORE


wines. Simon Rob-ertson, a world-re-nowned Australian viticulturist, was involved in imple-menting high stan-dards of viticulture practices. A cool room has been put in at the winery, which ensures that the grapes are cooled and maintained at a temperature of 16 degrees after harvesting, ideal for creating more aromatic and flavourful wines. In addition, whole-bunch pressing has been enforced which helps to preserve the fresh-ness of the fruit and maintain the softness of the wine. Their signature pruning technique is used to ensure grapes of the highest standard. The vineyards have been planted on ter-raced slopes, to guarantee the most optimum moisture and drainage levels for the vines. The introduction of the Vertical Shoot Positioning System (one of the first-of-its-kind in India) allows the vines optimal sunlight intercep-tion and helps the grapes to achieve desired ripeness.

The company has started exporting their wine to a few countries. “Exporting wines has always been something we have want-ed to do and as of now 15-20 per cent of our wines are being sold in UK, Germany, Netherlands, Japan and the Middle East. Our motto has always been to produce some of the better quality wines that India has to offer,” says Jain.

As for future plans, Jain says, “Once we sta-bilise our business and it becomes commercially viable, we will look into interesting permuta-tions and combinations for various initiatives in the wine arena. One of those initiatives will be wine tourism which is a very exciting industry. For a guest it is the perfect getaway and for a wine company it serves as an effective marketing tool. Our winery will be developed as a tour-ism destination as its location is unique, right on top of a hill. We chose this location as we were looking to eventually create a destination where everyone who visits can enjoy a wine theme ori-ented holiday with great food and wine in scenic locales. Uber luxurious and exclusive holidays will be experienced in our winery; one can go for quiet long walks and relax in the lap of natural surroundings. We did organise a grape crushing festival in our winery year before last and it was very successful. As of now the business itself is challenging and we are not in a hurry to focus on the wine tourism aspect but it is definitely in the pipeline.”

Jain believes it is too early to manufacture wines for investment in India. He says, “A lot

of factors such as temperature control, quality of wines will have to be worked upon and all this will take time.”

As far as the future of the Indian wine indus-try is concerned he says, “As a country develops and lifestyles get better, the wine culture auto-matically grows. I am bullish about Indian wines. Unfortunately the economy keeps slipping now and then thus adversely affecting the growth of the wine culture. Indian wines are very small and complex, different states have different excise laws, it’s not as complicated all over the world. At present there are too many small wine producers. I believe long-term prospects will be good if one decides to stick around. Wines as a subject is very complex, it varies from country to country and geography to geography. Sell-ing wine is not as simple as beer or whiskey. In spite of all this, it is exciting to note that the sale of wines is very personalised and focussed. Even in terms of production, wines are very less in volume as compared to spirits. Marketing and selling wines requires a lot of creative work, it is definitely a bigger challenge.”

n Text: Jyoti Balani

DEEPAK ROYNEERAJ DEORAH RAVI JAIN

VALLÉE DE VIN HAS BROUGHT IN THE LATEST INTERNATIONAL PRACTICES AND TECHNIQUES IN WINEMAKING TO INDIA. THE COMPANY’S SIG-NATURE PRUN-ING TECHNIQUE IS USED TO ENSURE GRAPES OF THE HIGHEST STANDARD.

COVERSTORY

Will 2013 be good for the hospitality industry? That is the question almost everyone in the sector is asking. And no one seems to be having an answer. While industry leaders are upset at the manner in which the Finance Minister has treated them, independent entities like TripAdvisor, for instance, has in a survey pointed out that Indian hotels would do well this year. Quite the opposite is the outlook from ICRA. A report.

2013 COULD BELUCKY FOR SOME

Jadav Garh

Alila, Bengaluru

Noorya sarovar, pune

Sofitel, Mumbai Crown Plaza, New Delhi


Even as the world recovers from the downturn, confusing signals are ema-nating from the country’s hospitality industry. While on one hand, a recent TripAdvisor report suggests that the

hotel industry in the country had performed ad-mirably — with quite a high percentage saying that 2012 was ‘very profitable’ — on the other, ICRA (formerly Investment Information and Credit Rating Agency of India Limited was set up in 1991 by leading financial/investment insti-tutions, commercial banks and financial services companies as an independent and professional Investment Information and Credit Rating Agency) has pointed at a negative outlook for 2012-13 for the Indian Hotel Industry. To top it all, the recent Union Budget did little to bring cheer to hoteliers; instead, more taxes were levied.

First, the Budget. The hospitality industry expected tax benefits and incentives but none came from the Finance Minister. Hoteliers across the spectrum had just one word for the 2013 Budget: ‘Disappointment’. Dr Jyotsna Suri (Chairperson & Managing Director, The Lalit Suri Hospitality Group) Vice President, FICCI, pointed out that last year an extra 10 per cent service charge had been levied on the hospitality industry. The sector demanded that the service charge be rolled back but this year’s Budget saw standalone restaurants — that had been spared earlier — were ordered to pay the service charge. Earlier, only the air-conditioned restau-rants that served liquor were under the service tax regime. Dr Suri went on to point out that the hospitality sector had “contributed `94,487 crores in terms of foreign exchange last year” and generated approximately eight per cent of employment opportunities in the country. Despite this we are not given any incentives. We are highly taxed”, she said.

The President of the Federation of Hotel and Restaurant Associations of India (FHRAI), M P Purushothaman, was equally vocal. He said that the budget had ignored the hospitality indus-try’s demands for granting infrastructure status to the hotel sector and rationalisation of taxes. “We are very disappointed because there was no mention of the tourism and hospitality sectors in the budget speech. We had expected a fair deal in the budget so that investors can come in a big way to develop the accommodation sector in the country”, he said.

Even before the Budget could dampen the spirits of the hospitality industry, ICRA had projected that the non-availability of rooms around the country would stymie the growth of the sector: there will only be a revenue growth of about seven per cent in 2012-13, largely due to the economy. “Visibility on the immediate term growth remains clouded with an uncertain economy impacting demand even as lumpy sup-ply additions occur. ICRA revises downwards

the revenue growth estimates to 5-7 per cent, with a season-ally stronger second-half partly compen-sating for the low operating margins in the first half,” the report mentioned.

The report also mentioned that the hotel industry saw new lows during the second quarter of 2012-13: not only did revenue per available room (RevPARs) fall but to add to that were rising prices of fuel and other costs. All this saw operat-ing margins fall. Result: many hotels posted losses.

The year will not be rosy at all. Fewer foreign tourists will be seen. In 2012, foreign tourist arrivals grew by a measly 5.4 per cent to record 66.5 lakh travellers. Even so, while there might not be a slowdown in demand in fiscal year 2012-13, growth will be at 5-6 per cent. The report said: “Although there has been some easing in the global economic scenario since our last report in October 2012, with some immediate term respite from the postponement of the US fiscal cliff and the Eu-ropean debt crisis, there continue to be several dark clouds in the horizon driving down global consumer confidence.”

As for addition to supply, the ICRA report said that while a number of properties/rooms would be added in key markets in the country during 2012-13, particularly in Chennai and the National Capital Region (NCR), the low demand was expected to lead to continued pricing pres-sure in the next fiscal year.

The 15th annual edition of the Indian Hotel Industry Survey, brought out by FHRAI in cooperation with HVS Hospitality Services,

“WE ARE VERY DISAPPOINTED BECAUSE THERE WAS NO MEN-TION OF THE TOURISM AND HOSPITAL-ITY SECTORS IN THE BUDGET SPEECH. WE HAD EXPECTED A FAIR DEAL IN THE BUDGET SO THAT INVESTORS CAN COME IN A BIG WAY TO DEVELOP THE ACCOMMODA-TION SECTOR IN THE COUNTRY”

Lemon Tree, Chandigarh Reception

Sofitel Club Millésime Reception, Mumbai


also mentioned that 2011-12

was a period of resilience for the

Indian hotel industry. While a slowing Indian

economy coupled with depressed global economic

conditions posed a threat to the industry, nationwide

occupancy, however, witnessed

only a marginal decline of 1.9 per

cent in 2011-12 as compared to 2010-

11. The “average rate increased by 2.2 per cent

in 2011-12 over that in 2010-11”. HVS estimated

that while “hotel supply across major cities witnessed a growth of 15 per cent in 2011-12, demand exhibited a strong increase of 12 per

cent during the same period. Thus, although

nationwide occupancy decreased in 2011-12,

it was vital to note that it was primar-

ily due to supply pressure and not due to an

absolute decrease in demand”.

Added to the slow economy was inflation,

recorded at 8.8 per cent in 2011-12. “High inflation

levels throughout the year resulted in increased over-

head costs,” said the report. Consequently, although the

top line improved in 2011-12 over 2010-11, the net in-

come percentage declined by 3.1 per cent.

Last year also saw star hotels in the

country letting loose a rate war to fill up rooms in the lean season.

The summer sea-son, that witnesses

a drop in travel — both leisure and

business – from April to September brought room

prices tumbling down. Mumbai’s prime located

Oberoi Hotel at Marine Drive offered its suite at ` 18,000 a

night, a whopping 72 per cent less than the rack rate of ` 65,000. To top it all, the offer included complimentary breakfast, Wi-Fi and airport transfers in an Audi A8 sedan.

In Techcity Bengaluru too, similar prices prevailed with the Taj Vivanta selling its deluxe suites at more than half the rate of ` 33,000 a night — at ` 14,500. The Leela Palace at Udai-pur gave its suites for ` 70,000 for two nights instead of the ` 75,000 a night.

The ICRA report also projected that the


Noorya Sarovar Pune Buffet desserts at Flavours

Sofitel (GYM), Mumbai

Sheraton Hotel Pool Side, Pune

Vivanta by taj, Gurgaon

COVERSTORY

Fort, Jadav GarhSwimming Pool Vivanta by taj, pune


hospitality sector was concentrating to build non-room revenue segments like Food and Beverage (F&B) and MICE, to soften the impact of the recessionary trends. Indeed, the F&B seg-ment has been seeing quite a demand largely from consumers who are willing to pay for new cuisines and experiences. Reacting to this demand, there has been an increase in specialty restaurants and fine dining options in premium properties. This move has seen a number of in-ternational restaurants being launched in some of the top properties. However, the Budget has put a dampener on these eateries.

The challenges were exacerbated by the shortage of trained manpower. The HVS Hospi-tality Services survey revealed that the average percentage of trained employees per hotel was 83.3 per cent. “While this average has witnessed a growth of 6 per cent over that in the previ-ous year, none of the staffing levels (manager/supervisor/staff) have achieved an average of 100 per cent”. HVS believed that with supply expected to increase by nearly 111 per cent in the next five years, the demand for high quality professionals would continue to increase.

Perhaps, what was worrying was the fact that HVS noticed a decline in the quality of service offered by hotels in the country — con-firming the lack of trained manpower. In order to cultivate a suitably trained workforce, more vocational institutions will need to be set up but hotels would also need to maintain considerable focus on training, development and multi-skilling of their manpower to ensure efficient utilisation and to cope with rising manpower costs, the report mentioned.

Crisil Research, India’s largest independent and integrated research house, expected profit-ability of premium hotels (5-star and 5-star deluxe) to plunge in 2012-13 and 2013-14. A decline in both occupancy rates and room rates would shrink operating margins and rising costs would accentuate that pressure. Operat-ing margins too, would drop to just over 16 per cent in 2013-14, the lowest in 10 years.

Crisil Research assessed the performance of the premium hotel segment across 12 Indian cities (these cities collectively account for 80 per cent of the country’s premium hotel rooms). Cri-sil’s Binaifer F Jehani, commented in a daily on the performance of the hotel segment, that the “ongoing global economic slowdown is expect-ed to hit business and leisure travel, which will result in annual demand growth for hotel rooms remaining subdued at around 7 per cent in 2012-13 and 2013-14. This will be compounded by large-scale room additions: Crisil Research expects 14,500 rooms to be added in 2013-14 to the existing 46,200 rooms.”

Jehani commented that “over the next two years, as the increased room inventory intensi-fies competition and aggravates the demand-supply imbalance prevailing in the segment, oc-

cupancy rates will dip to 56 per cent in 2013-14 from 64 per cent in 2011-12. Room rates for premium hotels will dip by about 10 per cent over this period to `.6,950 in 2013-14 from `.7,750 in 2011-12.”

The fall in occupancy rates and room rates would result in a sharp decline in revenue per available room. The average revenue per avail-able room for premium hotels would plunge from ` 5,000 a day in 2011-12 to ` 3,900 a day in 2013-14. Jehani also mentioned that the premium hotels in Agra and Goa would buck the trend. Due to limited room additions in this period, revenue per available room would remain stable in Agra and even increase margin-

Park Plaza, Bengaluru

Vivanta By Taj, Pune

WHATEVER THE PROJECTIONS,

THE HOSPITALI-TY SECTOR STILL

HAS A LONG ROAD TO TRA-VERSE AND IT

WOULD REQUIRE CAREFUL NUR-TURING OVER THE YEAR TO

GAIN NOT ONLY PROFITABILITY

BUT ALSO CRED-IBILITY AND

POPULARITY


COVERSTORY

ally in Goa. However, the scenario in the other ten cities would be ‘dismal’ with the ‘worst-hit’ being the premium hotels in Ahmedabad and Chennai, with annual decline of around 20 per cent in revenue per available room. Hotels in Bengaluru, Hyderabad, NCR, Jaipur and Kochi would also record an annual decline of around 15 per cent in revenue per available room. This would be mainly because premium segment room inventory in all these destinations would be expected to increase by 40-60 per cent during this period.

The decline in revenue per available room would erode the profitability of premium hotels, as room revenues made up almost two-thirds of the total revenues. Rising costs would add to the pressure on profitability. Workforce short-age would result in mounting employee costs. Energy costs too, would go up concomitantly.

The combined effect of all these factors would see operating margins fall to around 16 per cent in 2013-14 from around 24 per cent in 2011-12. The last time that margins had fallen to such low levels (around 16-17 per cent) was in 2002-03 and 2003-04, sparked by the 9/11 terror attack in the US and the SARS (Severe Acute Respiratory Syndrome) outbreak in several Asian countries. But that fall in demand was temporary, and the margins soon rebounded to their earlier levels of 30-35 per cent. This time around, however, the recovery would be slower. Although Crisil Research expected demand to recover over the longer term, a continued oversupply at least till 2015-16 will maintain the pressure on profitability of premium hotels.

Forecasts from ICRA, CRISIL and the reac-tions to the Budget clearly spell out not too

happy times for the hospitality industry but industry leaders can find some cheer from the results of the world’s largest accommodation and traveller survey from TripAdvisor. The results of the TripBarometer survey highlighted the country level, regional and global trends within the travel sector and revealed insights into economic outlook, travel planning, book-ing methods and traveller expectations. The report showed that Indian accommodations were the most optimistic about their business prospects in 2013, while 77 per cent of domestic travellers planned to increase their travel spend this year.

The report mentioned that Indian hoteliers were happy with results in 2012: 81 per cent of the over 750 hoteliers surveyed for the TripBa-rometer reported that 2012 was financially good for them with 28 per cent of hotels describing the past year as ‘very profitable’.

According to the survey, Indian accom-modation owners were the most bullish in the world with 89 per cent of them stating that they were optimistic about their probability this year, which was above the global average of 68 per cent. This positive mood was also reflected

in terms of plans to increase staff levels: 41 per cent of Indian accommodations planned to create new jobs, which placed them first in the ranking of other key global markets for job creation in 2013.

The TripBarometer showed that a majority (91 per cent) of hospitality businesses in India indicated that they were taking active control of their online reputation by monitoring travel-ler reviews online. Indian accommodations considered both guest rants and raves equally valuable feedback. According to the TripBarom-eter, accommodations in India were proactive in responding to both positive and negative online reviews with 89 per cent of survey respondents claiming that they responded to positive reviews and nearly all (99 per cent) of respondents indi-cating that they responded to negative reviews, either online or in private.

Sustainability was a key concern for trav-ellers when making travel plans with 79 per cent of travellers surveyed globally and 91 per cent of Indian travellers indicating that it was important for accommodation providers to have eco-friendly practices. In keeping with consumer demand for responsible travel, 70 per cent of Indian accommodations currently had practices in place to reduce the impact their business had on the environment. According to the survey, Indian properties indicated that they were doing their bit for the planet by implementing a wide range of eco-friendly practices.

Whatever the projections, the hospitality sec-tor still has a long road to traverse and it would require careful nurturing over the year to gain not only profitability but also credibility and popularity.

Le Meridien, Meeting Room Corridor, New Delhi

LAZYSUNDAYS

BRUNCH WITH

DELHI

Weekends are the days that each one of us long for. So, if you are those workaholic types with an equal enthusiasm for late nights on every Saturday, then Sunday brunches are something you do not want to miss. The warm sun in a winter season with an exotic meal is perhaps your calling if you love food and style. Delhi has it all. Unlike grab-and-go breakfast, the best brunches are indulgent meals in your favourite company (friends, family) that inspire you to shake off those covers and then linger over another round of Bloody Marys.


LAZYSUNDAYS


Synonymous with late-morning meal, Brunch is a trend catching up with people of all ages. If there are a group of teenag-ers who like to party, there are middle aged men and women simply basking in

the sun and enjoying a lavish buffet. Brunches empower you with a great mood, and make you satisfied with yourself and your fellow beings, while sweeping away the worries and cobwebs of the week.

Delhi has some of the most amazing best brunch spots that churn out the most delectable comfort dishes around without compromising on the environment.

FIO, SAKETThe country kitchen and bar is set amidst the Garden of Five Senses in Said-ul-ajab, just

minutes away from Saket Metro Station in South Delhi. Fio is the baby of Vineet Wadhwa, the man who has been in catering for over 30 years and is now an established restaurateur. “Fio is open from 12 p.m. till late midnight but if you must enjoy a good meal, go for the sunny brunches and lunches.” The atmo-sphere of the place gives you a Goan feeling with

cane chairs, couches and wooden tables underneath canopies. Sunday brunches offer a cuisine that is a fusion of classy Italian and sizzling Indian fare. “The herbs used in cooking are grown right there at Fio ; so from the salads to the desserts, we use everything that is grown here.”

Wadhwa adds, “Good food needs good ambience. The indoor and outdoor setting synchronises beau-tifully and our herb garden fits in with the horticulture of the place. The lazy Sun-day brunches with close friends and relatives makes a simple meal more inter-esting.” The lighting — swathed in blue — height-ens the romantic setting, there’s a burst of natural green foliage, which adds to the restaurant’s delight-ful charm. An interesting mélange of Italian and Indian cuisine makes the place worth visiting. “Each

weekend we try new Indian dishes to entice our guests.”

The brunch menu comprises Cappuccino Di Fungi, a Hot Cappuccino soup made with cau-liflower and peas; Pasta’ - Penne Al Arrabbiata (tossed with tomatoes, chilli flakes, basil leaves and parmesan). The main course is Italian that has Grigila De Polo and Basa Con Lemone E Capers followed by Gnocchi Della Pesto E Pom-medoro, Lasagna Con Primavera, Asparagus and Con Risotto, and Exotic Vegetable Ragout.

You can indulge in a culinary delight with authentic Amritsari cuisine made with perfec-tion. Amritsari fish and mutton are a big hit with non-vegetarians while vegetar-ians would love the Amritsari kulche chhole and special wadi waali curry.

“Amid festivities and parties go-ing on till the wee hours, a brunch is an ideal way of unwinding and rejuvenating oneself.” says Vineet Wadhwa, Managing Director of Fio. “I think its fun to be creative with dishes other than what’s offered on our dinner menu,” He adds, “The Thin crust Pizzas from the wood fired oven — Layered with Gorgonzola, Mozzarella Fontina, Parma and the in-house smoked chicken with a mound of Rucola are our specialty.”

You can enjoy mock-tails like Fio Caipiroska with Basil and Cranberry, and Fio Mojito with Basil and Apple. If you have a sweet tooth, do

GASTRONOMIC DETAILS:

Address: Gate 1, The Garden

of Five Senses, Said-ul-ajab,

Saket,

New Delhi

Meal cost: ` 1799/- + Tax /

Head

not miss the authentic Gud ka halwa made with semolina, Blueberry Cheese Cake, Tiramisu and more. The Phirni, an Indian dessert, is also said to be a show-stealer here. To add to the fun, one can even find Hookahs/Sheeshas that are served in unique flavours.

THE INDIAN GRILL ROOM, DELHI - NCRIf you prefer your morning spread to be ac-companied by starched linen, heavy cutlery and smart uniformed service, you’ll love this place. The Terrace @ Indian Grill Room is located on the Golf Course Road. The restaurant is an open space spread over an area of 12000 sq ft and is the perfect place to enjoy a Sunday brunch in winters overlooking Gurgaon’s free-spirited life.

The hectic weekdays are forgotten under the bright sun where people just laze around with soft music and the scenic landscaping at the Ter-race. Comfortable seating allows everyone to feel at home. You can enjoy exotic A-la carte food and your choice of beverage that offers spirits from across the world with specialty cocktails. So if you like to sip your favourite drink along with sizzling kebabs, IGR is the place to be. Varieties of succulent kebabs are made by various Indian grilling techniques like the tawa, charcoal grill and tandoor. The food menu has a focus on Indian cuisine and has finger food like Garlay (Succulent meat balls minced and needed to per-fection, infused with freshly-ground mild spices). Indulge in a Veg Papri Platter (Crispy papri and thepla with exotic veg topping) and corn and aloo chaat (special twist to the classic aloo chaat tossed with American corn). Also in offer are short meals like the classic keema pao , Calcutta kathi roll or the pizza inspired — Naanza.

Not only is the food great, it is served in a typical Indian style

giving you the sense of eating at home. The buffet menu comprises starters like the popular North Indian Ke-babs like the Malai Tikka, Fish Amritsari, Kesari Paneer Tikka to favourites from other parts of the country like the Meen Moilee, Goan Chicken Cafreal, Kashmiri Tabak Maaz, Mutton Suka or the Urlai (Potato) Roast from the South.

The elaborate Island buffet has interactive stations offering curries, lentils and meats with sprinkling of regional specialties. An assortment of bread, and a post lunch warm beverage just spruces up your afternoon siesta. Sign off the magnanimous meal with sweet nothings like Gajar ka Halwa, Fruit jalebi and Kesar kullar phirni. On talking about fusion cuisine, Master Chef Madhu Bhandari says “My specialization is kebabs and curries, and I thought of fusing the prominent Indian cooking styles on a single plat-ter, and that’s how you can find a Tabak Maaz of Kashmir being served alongside Karuveppilai Meen of Tamil Nadu.”

“Terrace at IGR is one of the most preferred party places in Gurgaon; we put up personal sigris, bonfires for a larger group. It is a perfect place to unwind after a long days work, party with friends or host gatherings up to 250 people” says Concept and Project Consultant, Indian Grill Room, Bikram Singh. “Special events on the terrace include live music performances from an eclectic range of music genres. The terrace also plans to dedicate a day to showcase other per-forming arts like theatre and stand-up comedy.”

“GOOD FOOD NEEDS GOOD AMBIENCE. THE INDOOR AND OUTDOOR SETTING SYN-CHRONIZES BEAUTIFULLY AND OUR HERB GARDEN FITS IN WITH THE HOR-TICULTURE OF THE PLACE. THE LAZY SUNDAY BRUNCHES WITH CLOSE FRIENDS AND RELATIVES MAKES A SIMPLE MEAL MORE INTERESTING.”


GASTRONOMIC DETAILS:Address: The Terrace, Indian Grill Room, 315, 3rd Floor, Suncity Business Tower, Sec-tor - 54, Golf Course Road, GurgaonMeal cost: ` 899 for one person


AMOUR, HAUZ KHAS VILLAGEIf you love gazing at the lake while enjoying

your Sunday brunch, head for Amour in Hauz Khas Village. Its special offering of Mediterranean cuisine brings alive a languid experience recreat-ing the warmth of a rustic Tuscan restaurant. The outdoor patio wooden deck offers one of the best views in the capital, overlooking the lake and the Hauz Khas Village monument. You can indulge in the outdoor live grill with a coal fed brick oven tossing up fresh pizzas while enjoying the aroma of freshly baked breads and delightful desserts from the bakery counter. The relaxed and wel-coming ambience of the restaurant sets the right mood for a lavish brunch in the sun. Promoter Randeep Bajaj offers a delightful surprise to his diners as they alight from the elevator on the Fourth floor and walk into the restaurant, which opens up like a maze of unique spaces.

Particular about the authenticity of products and the source that lends itself to the freshness of all the offerings, Chef Rociola’s kitchen makes

an effort to use organically grown herbs and spices to keep the highest

standards and the poultry used is bio organic, farm grown and corn fed. A Sunday brunch here

is a pleasure to savour with the natural flavours of the fresh in-gredients playing on your senses.

The Mediterranean feel is highlighted with the use of wooden

panelling, earthy tones and floral printed upholstery. Amour opens

up to the exotic outdoors with an oasis of a terrace replete with a breath

taking view, that seems perfect for a brunch with friends and family. Brunch at Amour is an unforgettable experience. Some of the delicacies in the starters and soups section comprise of — Green Veloute (a velvet textured soup prepared by slowly cooking sea-sonal vegetables served with fresh croutons); Marble Foie Grass and Duck Ballatine (Ballo-tine) – one of the chef’s favourites!, Coral reef seafood salad, Antwerp salad, Bisque lobster and Tribeka cheese soufflé.

Main course has special offerings such as Roasted French Quail and Duo of Lobster tails with Jumbo Lump Crab cake with an equally

exotic vegetarian selection like Chef’s Crepes (with a blend of mushrooms, spinach, ricotta cheese and asparagus) and Roasted Portobello and Buffalo Mozzarella. Meat lovers can also opt for Shin of Tenderloin or Cognac New Zealand Lamb Shank.

Pizza’s from the wood fired oven at the live Patio kitchen are based on a specially crafted “Amour Crust” and are topped with the freshest ingredients to ensure a balance between healthy eating and indulgence. Selection includes Tuscany (Tomato, Mozzarella and mushroom) onto Amour (Mozzarella, blue cheese, brie and Parmesan) a Seafood Experience and a Calzone amongst others. All pastas are served in different variants which are freshly made at the specialised bakery. These include the exotic vegetarian selection like Spinach Potato Gnocchi; Skandinavian smoked (Tagliatelle with Norwegian smoke salmon in an almond cream sauce and Amour Signature (Risotto with courgette and a carpaccio of scampi and caviar oscietra). A fine selection of grilled vegetables, meats and sea food is prepared on the live grills of the Patio. All dishes are served with Roasted seasoned eggplant or Roasted seasoned zucchini or Sautéed Mushroom, jacket potato and home-made pan bread.

The desserts at Amour offer delectable treats such as The Lemon and Earl Grey Tart, The Amour Triangle (A vodka based dessert drink which is a delicious blend of white chocolate, coconut and espresso), Amour Special Churros (served with honey, dark and white chocolate) and the ubiquitous Tiramisu.

n Text: Reena Batra

GASTRONOMIC DETAILS: Address: Amour — The Patio Restaurant, Cafe & Bar, 30 Hauz Khas Village, New DelhiMeal cost: Approx. ` 1200/- for a meal for two (exclusive of alcohol)

IF YOU LOVE GAZING AT THE

LAKE WHILE ENJOYING

YOUR SUNDAY BRUNCH, HEAD FOR AMOUR IN HAUZ KHAS VIL-LAGE. ITS SPE-

CIAL OFFERING OF MEDITERRA-

NEAN CUISINE RECREATES THE

WARMTH OF A RUSTIC TUSCAN

RESTAURANT.

A TRIP TO JYRAN FEELS LIKE VIS-ITING AN OLD MOVIE SET, OR EVEN A PLACE. THE RESTAU-RANT IS THIS BIG, OLD STYLE RESTAURANT STANDING ON A BED OF A POOL, DIMLY LIT WITH LANTERNS AND CANDLES.

CUSTOMARY DECOR

RESIST EATING — AT YOUR

OWN PERIL! Indian cuisine has been known the world over for its exquisite taste and variety. And if you are at Sofitel in Mumbai’s Bandra Kurla Complex, then Jyran’s Tandoor Dining & Lounge will entice you to come in and taste the spread on offer.

When it comes to an Indian meal, a feel good sense prevails in the mind. Jyran attractively offers both quality and scrumptious quantity. The recently-launched Tandoori

restaurant at the Sofitel, Bandra Kurla Complex provides a luxurious view built in a French hotel. Jyran is among the few places in Mumbai that has combined authentic Tandoori cui-sine with a fusion decor. Executive Chef Shaukat Ali Qureshi is, perhaps, one of the few remaining khansamas of yore, who learnt Tandoori the traditional way, and still continues to main-tain the tradition.

For a foodie, this could mean only one thing: Authentic cuisine and a fair chance to hear a story or two. But what we got was more than what we expected.

A trip to Jyran feels

like visiting an old movie set, or even a place. The eatery is this big, old style restaurant stand-ing on a bed of a pool, dimly lit with lanterns and candles. The sight is enough to make you forget that you are in a hotel, leave aside the sixth floor of the hotel. It is akin to time travel. There is a wooden, dimly-lit bridge that leads you to the old style entrance of Jyran with two

Darwans and the staff waiting your arrival. Thankfully there is no garland and Tikka

ceremony, but more surprises. It is here that you notice something else too. A massive one ton metal elephant. This,

ladies and gentleman, is Jyran — not a food, not a region but a legend that

the restaurant has been named after.

Jyran in Persian means ‘lost in love’. But in this case, it ac-tually tells the heart-

warming story of the elephant who taught a boy


WITH A MENU, WHICH IS RELA-

TIVELY WELL KNOWN AND

LIMITED, JYRAN DOESN’T REALLY BREAK GROUNDS

OR CREATE HISTORY, BUT

THE SHEER PLEASURE OF

WALKING BACK IN TIME WITH

STORY AND ‘AU-THENTIC’ TAN-

DOORI FOOD, MAKES THE VISIT

A PLEASURE.

CUSTOMARY DECOR


how to find love and live with it. Don’t worry if you are awestruck by the elephant’s grandness. It feels real. In fact, it took a fleet of cranes to get Jyran up there. Jyran also has an outdoor seating — one side of which faces the pool, while the other the vast expanse of the BKC. But we chose to sit inside. The bar is the first thing you notice when you enter. Well stocked, it even has a cigar parlour and a hooka case out for you. Next to it is the kitchen. Clearly, the mood is set even before you find the table.

The table layout is traditional yet chic to give ample elbow room to diners. And there are pri-vate coupes too, just in case. Another key feature of Jyran is a personal sommelier. So, you can keep bother away, as the drinks can be designed both palate-wise and course-wise, too. Ours was, of course, a white slightly sweet and gingery Ger-man vintage wine that is known to play well with most meat and fish dishes. And should I confess, it went surprisingly well.

The menu in Jyran is rather limited, but well-chosen. For every non-vegetarian dish, there is a vegetarian option. Our meal began with some unusual starters like the Anar Badam Ke Aloo that was essentially, clay oven-baked potatoes with almond and pomegranate filling. This is the chef’s signature dish, and honestly a healthier option of the Bharwa Aloo (stuffed potatoes). Phaldhari Seekh was next. Made of raw banana and potatoes, it easily qualified as the vegetar-ian’s option to Galouti Kebab. Soft with enough ‘feel in the mouth’ texture, it went great with Chunda (sweet and spicy chutney). The Murg Ke Sooley was strictly okay, but the Chooza Tan-doori, which is fried chicks with cheese fillings and the Bhagu Ke Kebab clearly made up for the slight disappointment. In fact, Bhagu Ke Kebab is a specialty of Lucknow. Known for its bite size, these were made to be had with bread at break-

fast and are known to last a long journey. What won us over was the soft lamb mince that just melted in our mouths. Whosoever said that mild flavours can’t be tasted, try this.

For the second course, it was the Zafrani Gucchi Shahi Biryani. Made of Kashmiri morels (expensive mushrooms grown in the north), it passed the test of a good biryani. You could liter-ally throw the rice on the floor and it would spill like pearls. This, it is said, was the test designed by Mughal Emperor Shah Jahan to know how well a biryani was prepared. Talking of Kashmir, we also had the Nahari Al Sorba. A milder cousin of the Bhopali version of Nalli Nihari, it goes best with Sheermal. But as we discovered, it goes equally well with Khurmi Naan and Aabi Roti. Our suggestion, try the Khurmi Roti. It’s soft, crunchy and contrasting to the mild gravy. Re-member to call in for an extra helping of finely-chopped chilli-ginger. It adds to the taste and makes the masala heavy gravy easy to digest. The Mahi Al Noori was decent, but fell flat to its meat brethrens. It was cooked alright, but was lacking the punch.

Jyran serves a luscious traditionally Gulathi Kheer. A long lost tradition in Indian homes, it is a sugar free dessert, sweetened by cooking the rice in milk for long hours. But our choice was the assorted Kulfi. Still made the traditional way in matkas, they come to your table soft and perfectly sweet.

With a menu, which is relatively well known and limited, Jyran doesn’t really break grounds or create history, but the sheer pleasure of walk-ing back in time with a story and ‘authentic’ Tandoori food, makes the visit a pleasure. And that’s what makes Jyran just not another Tan-doori place.

n Text: Madhulika Dash

ADDING LUXURY


THE SERENE & LUXURIOUS

EXPERIENCE

Set in West Delhi Hilton Janakpuri has provided the affluent with a near-to-home alternate to South and Central Delhi Hotels, which till now were their only choice for business and recreation. With scrumptious restaurants and a signature bar, the hotel has caught the imagination of both business and leisure travellers.

An epitome of luxury in itself the elegantly placed Hilton Janakpuri holds a lot of excitement as well as has a relaxing and comfort-

able environment within itself. The white coloured building is simple and classic in itself. The hotel takes you away from the hustle bustle of the city and it lets you settle down in its calm atmosphere. As you enter and step on the shinning marble, everything around you seems to be glittering and spotless. “Hilton New Delhi/Janakpuri became operational in February 2012, we target the domestic and international travellers on busi-ness and leisure, and guests attend-ing meetings, conferences, incentive groups, weddings and other social occasions stay with us. The hotel has fast become the favoured destination for business meetings and events, lavish weddings and other social

ADDING LUXURY


functions because of the expansive conference and banqueting facilities we offer,” says Rubal Chaudhary, General Manager, Hilton New Delhi/Janakpuri.

ACCOMMODATIONHilton Janakpuri has loads of luxurious and spacious Guest Rooms in its premises which are fun to stay at. The hotel comprises of very well designed 228 rooms which include 65 Executive and Executive Plus rooms.

This place has a number of categories of rooms which you can choose from as per your convenience. A large working desk, an adjustable ergonomic chair, a state-of-the-art entertainment system, high–definition interactive flat panel televisions as well as an expansive Italian marble bathroom equipped with a rain shower, and Slumber beds designed for comfort are some of the exclusive luxurious amenities of the rooms. Hilton has around 152 guest rooms and 11 suites for guests who love luxury at its best and 51 Hilton Executive Rooms.

Talking about the USP of the property, Chaudhary says, “Since the opening of the hotel the response to Hilton New Delhi/Janakpuri has been very encouraging. We are the only five star property in this area which puts us in a very good position. We feel that Janakpuri and the area around it have a lot of potential that remains

untapped and has not been explored by other hotel brands. People living in West Delhi often travel to South Delhi or CP to use facilities that are now being provided by us. Moreover, the area has a large business potential for banquet and Food & Beverage. Being the first five star hotel in this area means that we will be the first to tap into the potential of this area and showcase what hospitality is all about.”

For business travellers who are looking for an enhanced level of service and convenience, the Executive Floor offers quick and private check-in/-out service, breakfast, complimentary refreshments served throughout the day, as well as a range of meeting rooms and high speed Internet access to facilitate business needs. Mr. Rubal says that they have some customised pack-ages to meet specific needs of business travellers.

THE LIP SMACKING OPTIONSHilton Janakpuri is a well known dining destina-tion, with innovative food and beverage concepts that promise a feast for the senses.

TWENTY-9Placed at the hotel’s stunning lobby, Twenty-9 is the all day dining restaurant with a very interac-tive open kitchen which serves cuisines from the crossroads of the world crafted with some of the finest ingredients available. From the Mediter-

R CHAUDHRYGeneral Manager, Hilton New Delhi Janakpuri

ranean rim, spanning the delicacies of Greece, France, Turkey, North Africa to Morocco and Asia are provided at the restaurant. The restau-rant has a vast array of Mediterranean, Pan-Asian and Indian specialties to choose from. The food is innovative and the décor contemporary. Twen-ty-9 features Signature Hilton Breakfast buffet, including over 40 delectable items which marks the perfect start of your morning! For lunch, this place presents a wide range of contemporary sandwich and salad options that are ideal for a quick power-lunch or a relaxing mid-day meal. Finally, it has an extravagant dinner menu which takes in fresh seafood, savory pasta and hand-cut steaks.

A warm and inviting ambiance that tempts you to just be there for hours and admire the tranquility of the atmosphere is what Twenty-9 is all about.

BY THE WAYThis is Hilton New Delhi’s modern, trendy and relaxed lobby lounge. The lounge is a nice place to laze around and it serves a variety of mouth-watering homemade delicious snacks to go along with the very well selected fragrant teas and specialty coffees.

Rubal says, “By The Way is a tea lounge which features English Tea including an exclusive tea journey of select flavours from around the world, large selection of coffee which definitely makes the venue an ideal for guests to relax.”

MALT & CO.If you are a whisky lover then this place, situ-ated at the lobby bar is definitely for you. Here

the modern styles of interiors perfectly integrate with an ar-ray of Malt whiskies from all over the world. While listen-ing to live music you can enjoy the luxury to choose from a widespread range of fine malts, armag-nacs and cognacs, or sip an expertly mixed Cosmopolitan or Manhattan while enjoying a collec-tion of signature culinary treats prepared by the master chefs.

ZUNEPurani Dilli is very famous for its food street and Zune restaurant has perfectly tried to adapt its flavours in their comfortable ambiance. They also offer a nice range of Kashmiri and Punjabi cui-sine. The restaurant replicates the splendour and glory of a long-gone era. It is the best of all and being the first restaurants in the country to offer wazwaan-style seating makes it strikingly differ-ent. Zune’s chefs have tried the best of efforts to pick up the delectable flavours of Delhi’s street food in some of their dishes like pulaos, kebabs and kormas. The restaurant renews the art of slow cooking and the ‘dhungar’ style of smoking dishes with coal to enhance flavour and aroma. Some of the other specialties of Zune include Punjabis or Delhi’s favourites such as tandoori

“FOR BUSINESS TRAVELLERS WHO ARE LOOK-ING FOR AN EN-HANCED LEVEL OF SERVICE AND CONVENIENCE, THE EXECUTIVE FLOOR OFFERS PRIVATE CHECK – IN AND CHECK – OUT COMPLI-MENTARY RE-FRESHMENTS, BREAKFAST, COCKTAILS AS WELL AS HORS D’ OEUVRES,”



chicken, butter chicken, parantas, paneer, pickles and the unmistakable influence of Peshawar.

CHYNNA GOLDChynna Gold is an interesting Sichuan restaurant which offers a menu featuring fine Sichuan cui-sine. Overlooking the lobby, Chynna Gold pres-ents Chinese interiors, and takes you to a journey through time with the doorway protected by four terracotta soldiers from the Qin Dynasty, while the main dining area features fashionable seating besides modern Chinese works of art.

Chef Chia supervises; the restaurant and takes care that the cuisine maintains its serenity and taste. Dishes are prepared with authentic Sichuan flavours. Some of the special delicacies of this place are Crispy Chili dish, Tai Ching Chicken, Gong Bao Mushrooms, Chongqing chili cauliflower and Wok Fried Duck. To complete the dining experience the restaurant serves you with the finest choices of wines. It also has a tea lounge with customary raw teak wood stuff with

exclusive tea blends from the renowned TWG Tea Company in Singapore. The tea lounge’s massive range of best tea combinations is sure to entice the taste buds of the serious tea drinker.

POMODOROPomodoro, the fine dining for Italian cuisine mainly spins around Napoli, Pidemonte, Scilly and Tuscany, made with freshest components from Italian and traditional dishes such as anti-pastas, salads, pizzas and risottos. Positioned on the second floor of the hotel, this elegant and comfortable restaurant is best portrayed as calm and informal with shiny contemporary décor.

FITNESS ON THE GOThe hotel has a state-of-the-art fitness centre with gym trainers to assist guests in their exercise regime. Situated on the fourth floor, the fitness centre offers the essentials for a more personal-ized workout and also features a sauna and steam room.

Apart from the fitness centre, guests can also enjoy services at the Serena spa, which provides treatments and therapies that have been inspired from the ancient Indian Ayurvedic genre.

MEETINGS & PARTIESHilton Hotel Janakpuri, New Delhi also provides a of about 24,000 square feet for family functions and parties. It is also very well suited for busi-ness meetings and has banquets of all sizes. It also has small and large board rooms and along with this also offers grand ballrooms.

LOCATIONLocated in West Delhi, the ten storeys Hilton New Delhi/Janakpuri is a stunning upscale hotel located in a very appropriate position for people who would love to enjoy the markets of central delhi and other exclusivities of the Capital of India. It is strategically close to the Indira Gandhi International and Domestic airports.

“We have positioned Hilton New Delhi/Janakpuri as the first international hotel brand in West Delhi. The hotel’s restaurants and bars, as well as the large banquet capabilities, mean that there will now be some great new dining and en-tertainment options within the neighbourhood,” says Rubal Chaudhary.

At the hotel’s doorstep is the Janakpuri West Metro station, providing direct access to the main crossroads of business and leisure, including Connaught Place and Gurgaon. Its close proximi-ty from the commercial, shopping centres and en-tertainment options makes the hotel a preferred destination for business and leisure travellers.

VERDICTA place where luxury and tranquility meets

to provide a world class experience.

n Text: Nikita Chopra

WHILE LISTEN-ING TO LIVE

MUSIC YOU CAN ENJOY THE LUX-

URY TO CHOOSE FROM A WIDE-

SPREAD RANGE OF FINE MALTS,

ARMAGNAC AND COGNACS, OR

SIP AN EXPERTLY MIXED COS-

MOPOLITAN OR MANHATTAN AT

MALT & CO.

ADDING LUXURY

travelhospitality

Documents

hospitality industry

look1719tx hospitality

industry leaders

sample hotels

cook studio

rising hotel rates

cook studio

hotel newsplaces