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Cambro and Nilkamal Forms Joint Venture |
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The US based Cambro Manufacturing Company and Nilkamal Limited, headquartered in Mumbai, Maharashtra, have announced the formation of a joint venture in India—Cambro Nilkamal Pvt. Ltd. Cambro Nilkamal will stock a few hundred of Cambro’s most popular foodservice equipment and supply products, many of which will be manufactured in India. By manufacturing Cambro products in Nilkamal’s Indian facilities, import duties and ocean freight costs are substantially reduced, enabling Cambro Nilkamal to provide affordable, quality products to the end user. Local manufacturing and warehousing is expected to ensure delivery times of all products of one week or less.
While Cambro will contribute foodservice product innovation and share its advanced rotational molding technology, Nilkamal will contribute manufacturing, sales, service and distribution expertise in India.
Argyle Campbell, President, Cambro Manufacturing Company, stated, “Cambro products are distributed throughout the world to help foodservice operators everywhere safely store, transport, prepare, & serve food at safe temperatures. It is the role of the newly formed JV Company to make our products readily available at affordable prices in India, allowing Chefs, F&B Managers, Hospitality Consultants, & Foodservice Equipment Suppliers in India, to design & operate HACCP compliant kitchens in hotels, restaurants, cafeterias, catering services, quick-serve food outlets, and any other commercial food service establishment.” |
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“Most Admired Banquet Area” for Renaissance Mumbai Convention Centre |
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Renaissance Mumbai Convention Centre Hotel has added yet another jewel in their crown. The hotel was recently adjudged the “Best Convention/Conference Hotel” at the Indian Hospitality Excellence Awards 2011 and has now won the recognition for the “Most Admired Banquet Area” at the 4th Golden Star Awards 2011 which took place on 9th February, 2011.
Saied Heideri, General Manager, Renaissance Mumbai Convention Centre Hotel says, “It is extremely overwhelming. Our team’s relentless and persistent efforts are paying off really well. We understand the importance of banqueting business and are taking extra care to fine tune the finer details and are constantly innovating to offer excellent services and facilities to our valued guests. This recognition spurs us to deliver better than the best and we will ensure that we keep the momentum going on.”
The “Golden Star Awards” are national awards for “Excellence in Food, Hospitality, Services & Food Retailing”. The Awards aim at understanding the ambition and aspiration levels that differentiate one hotel from another and their relentless effort in pursuit of excellence by being at the vanguard to cater to the expectations of customers. The awards are a benchmark to motivate individuals and organizations to excel in their profession thereby signifying progress and saluting the professionals who have made a difference to their organizations. |
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Education in food and alcohol pairing is lacking in Asia |
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Globally, 38 percent of consumers consider themselves to be badly informed about how to match food and alcohol (wine and beer). This is especially the case in Asia, according to new research* from independent market analyst Datamonitor.
“Several factors such as habit, preferred brand, and price drive consumers’ choices in terms of alcoholic drinks. However, education aimed at making people feel well-informed is an obvious route for manufacturers”, says David Bird, a consumer markets analyst with Datamonitor. “This is very much the case for consumers in Japan (41%), Korea (46%), and China (54%)”. Australians are more likely to consider them to be well informed on how to match food and alcohol, as 65% of them claimed to understand such pairings.
The culture of consuming alcohol with food is not very common in the aforementioned Asian countries. Even during more formal occasions, the typical way to drink alcohol in these countries is to “down” drinks in one go, a method of consumption that does not allow time for sophisticated food and drink pairings.
“For example, in China, the rapidly emerging middle classes need to be educated to drink alcohol in a way that is conductive to being paired with food”, adds Mr Bird.
However, despite professing to understand such pairings, the majority consumers do not match food and alcohol on a regular basis. Indeed, according to a Datamonitor survey, only 15% of Australian drinkers claim to drink alcohol in the off-trade on a daily basis. As a result, sophisticated food and drink pairings tend not to be top of mind with these consumers.
“More simplified pairings fit with a key trend that has arisen from Datamonitor’s exclusive consumer research: the tendency for consumers to streamline their lifestyles, and the fact that consumers will be attracted to products and services that are easily understood with minimal effort” continues Mr. Bird.
One of the key advancements in recent years has been the rise of new technologies, such as smartphone apps and social media, which could be used to make pairing food and alcohol more accessible and customizable for individual consumers, allowing users to account for their own individual tastes and preferences.
Mr. Bird continues: “Successfully partnering with alcohol brands could be lucrative for food companies; as such a move could help to set them apart from the competition. Those that do partner with alcohol brands will find social media and smartphone apps important tools to educate consumers and increase awareness.” |
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Gaia Launches Aloe Vera With Therapeutic Benefits |
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Gaia Launches Aloe Vera, which is rich in vitamins and minerals. The scorching heat depletes the body of its moisture amongst other health troubles. A lot of people complain of a bloated stomach, loss of appetite, skin disorders and lifeless hair in this weather. The solution lies in Aloe Vera that not just takes care of internal ailments but also provides relief from external disorders. Aloe Vera has proven therapeutic benefits and is a rich source of essential vitamins and minerals. It aids in proper digestion and hydrates the body with its cooling and soothing properties. Gaia Aloe Vera contains more than twenty Amino acids and vital minerals such as calcium, magnesium and sodium to meet the daily requirements. It acts as a demulcent to the digestive system and useful in case of constipation, acidity, liver weakness and dyspepsia. Also, helps take care of skin disorders and addresses all hair related problems. Available in capsule form, it is easy to carry and consume.
Gaia is the Greek name for the Goddess of the Earth, a fitting name for a brand that brings the health secrets of the Earth. As the earth regenerates itself, so do we. We all have the inherent power within us to regenerate ourselves and remain young, healthy and vital for years to come. The products are gleaned from Nature at its deepest, most potent level, in the form of ingredients with almost miraculous healing properties, which help arrest our bodies’ inevitable decline with the onset of age. Best of all, these are time-tested for their being entirely natural have only positive effects without any undesirable side-effects, each with its own special healing and nurturing magic. |
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Tasty Tangles Now in Mumbai |
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Jumeirah Restaurants, the dedicated branded restaurant division of Jumeirah Group, the Dubai-based luxury hotel management company, has opened its franchise ‘The Tasty Tangles’ in Mumbai in association with Dish Hospitality Pvt. Ltd.
Situated in Khar The Tasty Tangles seats 86 at a time, where chefs prepare aromatic dishes within minutes over an open flame in full view of the guests. The restaurant provides a unique combination of wholesome food and an energetic ambience that very few have been able to master: a marriage of vision and taste: an accomplishment.
South East Asian locales and the food are familiar territory for the residents and visitors of the Indian sub continent. It is at The Tasty Tangles that you can indulge your taste buds to fresh, Asian food. Be it Singapore noodles, Chicken satay, Nasigoreng or the all time favourite sticky rice, the chefs at The Tasty Tangles will toss up a delicious meal within minutes. The Tasty Tangles kitchen imports a sizeably large chunk of ingredients to serve up truly authentic food. There are some ‘special’ knick knacks and treats in store for the little ones as well and they are more than welcome to add gleeful elements to the bright and cheerful The Tasty Tangles.
Phil Broad, Managing Director of Jumeirah Restaurants, said: ”We are delighted with the expansion of The Tasty Tangles in India. With the addition in a key city such as Mumbai, we’re confident that the brand will go from strength to strength.”
Adds Raman Macker, Director, Dish Hospitality “The Tasty Tangles brand perfectly complements the palpitating energy of the city of Mumbai. We strive to provide an all encompassing all day dining experience to our guests. Equal attention is extended to food, service and value for money. Minute details catch our eye and help us present a world class experience to all our guests”
The Tasty Tangles was the first restaurant brand to be developed by Jumeirah’s dedicated restaurant division and will be growing exponentially over the coming years with license agreements already signed in the UAE, Bahrain, Pakistan, Kuwait, Cyprus, Egypt, Qatar, Oman, Australia, Saudi Arabia and Lebanon. |
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Manajsa – A new lifestyle destination |
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The word ‘Manajsa’ is symbolic of a lineage, a tradition that is well imbibed in the roots of Queen Mary’s Lifestyle. Manajsa was conceived by Mary Singh and her two sons Anup and Ajit with intent to create a service-centric one-stop-lifestyle destination for the city connoisseurs.
Located at the plush locality of Hauz Khas, Manajsa’s ambience is all about transporting the food aficionado away from the clutter and noise of the street to a calm, serene and sophisticated ambience. Manajsa’s USP lies in the three floors (levels) that it has dedicated to complete the lifestyle experience for its patrons.
From a permanent live acoustic band performing at the first level with a fine dining area at the second level serving a fusion of multiple European cuisines; to the Spa and Salon at the third level, Manajsa aims at pampering its patrons to the fullest. The three storey lifestyle venue is spread across 6,000 sqft and has a 150 cover capacity. The carefully planned and prolific menu offers inspired selections from multiple European cuisines. Whether it is the Roasted Spinach & Pepper Soup; Feta - Golden Apples & Greens Salad; the Mediterranean Chicken Salad, the Chicken Charmoula or the Jalapeno & Vasil Bites, Manajsa will surely tantalize your taste buds.
The culinary team at Manjsa constantly strives to bring out hidden gems from the kitchens far and wide. From Tandoori Promphet to Prawn Sosaties; from Roasted Ratatouille to Tagliatelle Alla Pollo; from Garden Marbella to Ultra Marino in the Pizza section; from Leek Onion & Orange Pie to Wood-Fried Hickory Barbeque Chicken; from Pepper Crusted Broiled Duck Breast to New Zealand Lamb Chops; and from Orange Panna Cotta to Chocolate Volcano, Manajsa brings to you the best from the European continent.
The wide array of wines, liquors, cocktails, mocktails and shakes speaks volumes about Manajsa’s quest of offering the best from the culinary world. But what would take the patrons by surprise is the Manajsa’s special Bar Snack Menu consisting of platters specially conceptualized keeping your favourite drink in mind.
For eg, the Beer platter consists of Motardella ham, duet frankfurter, Chicken salami and vegetable Crudities served with French mustard & tomato sauce or the Mojito platter will set the ball rolling for the cocktail lovers with Caramelized onion stuffed quiel, Chicken salami and Sausage served with honey mustard & mayonnaise. Likewise, the patrons can enjoy the Whisky Platter, Rum Platter, White Wine Platter, Red Wine Platter, Vodka Platter or the Margherita Platter, each one of them being an assortment of snacks that would compliment the said drinks best.
Another feature that stands out in Manajsa’s positioning is its Wine Cellar that comes with a Wine Encyclopaedia that gives its patrons to read more about the wines, and the tricks of wine – food pairing.
The third level as mentioned earlier is a salon & spa offering a wide range of services; from simple haircuts to exotic massages. Manajsa aims at making the customer feel pampered and treated like royalty. With experts recruited from the finest salons and hair –design institutes, the promoters of Manajsa plan to offer their customers with nothing but the best. The Day Spa includes includes Ayurvedic (Shiro Dhara), Thai & other therapies whether it is hosting parties, dining with family & friends, ladies lunch kitties, or a couple’s night-out, Manajsa sets out to be a favourite to different genres for its distinct attributes; though a common thing among all these are the top quality food, courteous service and a serene environment. |
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APPOINTMENTS |
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Suresh Thampy
Executive Chef, Courtyard by Marriott, Mumbai International Airport
Having been a part of the Marriott family for seven years now, Suresh Thampy is the new Executive Chef at Courtyard by Marriott, Mumbai International Airport. Italian cuisine is his area of expertise. Prior to coming to Mumbai, he worked with Courtyard by Marriott, Chennai for two and half years as the Executive Chef where he headed all operations related to the multi-cuisine restaurants of the property. He has over 12 years of experience in the culinary field having worked with renowned Indian as well as international hotels. He brings with him a rich and diverse experience with an impeccable attention to minute detail and hard work. He has perfected his skills at renowned hotels like JW Marriott Mumbai and the prestigious Madinat Jumeirah’s specialty restaurant Khaimat-al-Bahar, Dubai. He began his career with a fine dining Italian restaurant in Mumbai and has been in the industry ever since. A HMCT graduate from Rizvi College, Mumbai, he has worked diligently to climb up the corporate ladder. He is hard-working and passionate about his work. The kitchen is his first home.
Kishor Shetty Appointed F&B Director at Courtyard by Marriott, Chennai
Kishor Shetty, who has over 18 years of experience in the hospitality sector, both in India and abroad, has been appointed as the Director for Food & Beverage at the Courtyard by Marriott, Chennai. Prior to joining Courtyard by Marriott, Chennai, he was the Food & Beverage Manager at Novotel, Toronto, Canada. He also had successful stints at JW Marriott Hotel, Dubai during his career.
Starting his career as a bartender in The Al Bustan Palace Hotel, Muscat, Oman, Kishor has certainly come a long way through his hard work and determination. Over the years, he has participated in several trainings and workshops in diverse areas like health and safety, career management, effectiveness and productivity and leadership, information technology, and finance and human resource.
Chef Ryan Joins Renaissance Mumbai Convention Centre Hotel
Ryan Tang has been appointed as the Chinese Specialty Chef at Emperor’s Court, Renaissance Mumbai Convention Centre Hotel. His core responsibilities, in his present role, include menu designing & product development, grooming & development of the culinary team members, maintaining hygiene & quality standards of the food served at the restaurant and to ensure overall guest satisfaction.
During his 16 years long career in the hospitality industry, Chef Ryan worked with J.W Marriott Shanghai as the Chinese specialty chef for the Hotel’s award wining restaurant Wan Hao. Starting his career with Hwitai Hotel as a Commis Chef, he had also worked with some eminent hotels like Taipei Grand Formosa, Park Royal, Di-Canton International and Hsinchu Futai Hotel.
Chef Ryan holds an avid passion for cooking, and has a flair for authentic Chinese preparations.
Chef Raul Borja
Chef de Cuisine-Japanese, JW Marriott Mumbai’s
Chef Raul Borja is the recently appointed Japanese Chef De Cuisine at Spices, JW Marriott Mumbai. He began his career about eighteen years ago in Manila, Philippines. Over the years he has honed his culinary skills at some of the finest properties across the world in different positions and in culturally diverse surroundings. A Japanese culinary professional, Chef Raul has honed his skill in the art of Sushi, Sashimi and Teppanyaki. His unique style of presentation is a visual delight. Chef Raul began his mastery of the Japanese style of cuisine, first as a Japanese Third Chef at the Hyatt Regency in Manila followed by the Beirut Marriott in Lebanon; David Intercontinental Tel Aviv, Israel; Taj Palace Hotel, Dubai; Segoi Japanese Restaurant in Cyprus; Swissotel Bosphorus, Turkey and Ela Quality Resorts Hotel, Turkey; swiftly climbing the culinary ladder over the years, He has lent his extraordinary expertise to the then newly launched Iron Grill Teppanyaki, Canada where he was the Head Chef. He is proficient in varied regional and modern Japanese cuisine. |
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