CATEGORIES

Well-being While On The Road

Let's Rise, the US$ 30 million brand campaign underscores how Westin tackles the travel and wellness trends unveiled in a new global survey.

Innovative Vegan Options on the Indian Platter

Food companies in India are increasingly marketing innovative and tasty meat and dairy-product alternatives that taste like the real thing to align to the vegan philosophy.

Celebrating the flavours of India

Celebrating the flavours of India With over four decades of experience, Chef Davinder Kumar, president, India Culinary Forum, has witnessed a complete transformation of the culinary industry in India. From innovative trends to twisting classic recipes, he elucidates about his journey so far.

Crafting the Cuppa for Connoisseurs

The evolving preferences of the new age Indian consumer is driving the demand for unique tea and coffee experiences in upscale hotels, with premium products being sourced from across the world.

Convening in Bhubaneswar

HPMF Annual Convention 2016 & Awards to be held in Odisha this month.

A Luxury Hide A Way

Whether seeking a rejuvenating holiday or active adventure, an exotic backdrop for pre/post wedding events or a family staycation, Hideaway Beach Resort & Spa is an idyllic haven in the blue paradise called Maldives, just an hour and a half flight away from India.

Taking It Slow

Contrary to the fast food concept that has dominated the new generations, the Slow Food organisation aims to prevent the disappearance of local food cultures and traditions. India joined the Slow Food Chefs' Alliance in 2015 with a vision to improve the overall quality of food that is grown, cooked and served in the restaurants and hotels of the country.

Gaia Is Venturing Into Organic Products This Year

Dolly Kumar, founder & director, Gaia, the health and wellness retail brand, gives her insights on the health food market in India and the future roadmap for the company.

Ashtanga Yoga– A Journey Towards Freedom

Recharging weekly sessions of Ahstanga Yoga at Heavenly Spa by Westin led by resident wellness specialist.

A Climax Of Urban Archaeology

The very first warehouse converted hotel in Hong Kong, Ovolo Southside defines how a space can be creatively used to fabricate an artsy mix of a business plus leisure hotel.

A Proud Legacy

A global market leader, Molson Coors Brewing Company has a rich legacy of more than three centuries dating back to 1774. Ashish Kapoor, president, Molson Coors India shares the interesting history of the company and its key products in the India market where the changing preferences of consumers are driving the demand.

For The Hospitality Sector, Security Is The Foremost Concern

Sudhindra Holla, country manager, India & SAARC, Axis Communications speaks about the high-quality security solutions the company provides to the hospitality sector, and the new innovative technologies in this space.

Goa Is Good For MICE Business But It Must Maintain Its Essence: GMs Conclave

The GMs Conclave panel discussion at the 36th edition of Express Food & Hospitality Expo, threw light on the opportunities and shortcomings of promoting Goa as a MICE destination

Is Hospitality Winning The War For Talent?

Can the hospitality industry continue to find the skills it needs to support its huge growth potential? Recruiters and entrepreneurs representing a broad spectrum of businesses debated this topic at a recent event staged by Les Roches Global Hospitality Education. Stephanie Ruiz y de Jongh details what they had to say

CEDP Skill Institute: Showcasing Mixology Skills

In order to prepare the young blood entering the hospitality industry, CEDP gives them both theoretical knowledge and practical hands-on so they are aware of what goes on in the industry comprehensively, informs Vasim Shaikh, group chairman and MD, CEDP Skill Institute

Sustainable Housekeeping Solutions: Need Of The Hour

On the third day of the 36th edition of Express Food & Hospitality tradeshow held in Goa recently organised a panel discussion on “Sustainable housekeeping solutions”

Connecting With HoReCa

The 36th edition of Express Food & Hospitality Expo, held in Goa recently, witnessed the who’s who of the Goa food and hospitality industry visiting the tradeshow and participating in the power packed knowledge sessions on all three days of the show

Four Points By Sheraton, Mahabalipuram Resort And Convention Centre Unveils Beach Shuttle Service For City Excursions

FOUR POINTS by Sheraton Mahabalipuram Resort and Convention Centre has introudced “Four Points Mahabs Express” - a shuttle service to discover the true beauty of Mahabalipuram exclusively for the in-house guests.

‘CURATING MENUS FOR ATHEME PARK IS A DIFFERENT BALL GAME ALTOGETHER'

Chef Veeraj Shenoy, VP – F&B, Adlabs Entertainment, in a detailed conversation with Steena Joy speaks on the diverse F&B offerings at Adlabs Imagica and the challenges associated with theme park catering

How To Maintain Guest Experience While Refurbishing Hotels

Praful Gupta shares invaluable tips to consider while renovating a hotel without hampering the guest's comfort level

Jazzing It Up

The dream of Arjun Sagar Gupta, The Piano Man Jazz Club is India’s first and only live programming venue with a performance every night of the week. What is special is the design and ambience of the place that speaks and breathes music.  

A Tribe for Students

Although the quality of education in India has evolved gradually over the years to meet international standards, the age-old cookie-cutter dormitory style of student accommodation has resulted in a dip in the number of migrant students moving cities within the country. To drive the new-age students to a new upscale student accommodation product, Yogesh Mehra, founder, Myturf Hospitality founded 'Tribe Student Accommodation' - an aspirational long-stay accommodation product exclusively for the students. Mehra and his sons Shantam & Aman met with Akshay Nayak to give details about the first-of-its-kind product and how they create a win-win situation for all their stakeholders at Tribe

Grover Zampa: Making Wine Experiential

From the recently unveiled visitor centre at its Bengaluru winery in Nandi Hills to the brand's proposed all-glass chalet resort in Nashik, Grover Zampa is striving to bring an all-round wine tourism experience to its guests. Steena Joy presents a detailed overview of the blueprint planned by the Indian wine brand

A Gastronomic Sojourn

Xenia Lam shares insights about her gastronomic travel experiences, from the Slow Food Movement orginating in Italia to her trying bear meat in Japan and why she feels cultural coordination tools can become actors of change, that can truly shape the future of food for the generations to come

M-cube 2019: Celebrating Marriott's Mice Vision in India

With the rise in MICE business in India over the past years, Marriott has tapped a significant share of this business from both domestic and inbound clientele with the help of their valuable travel trade partners. To recognise their efforts, Marriott International has been organising M-Cube (Marriott Meetings Matter), a specially curated gala event since 2013 in India. Akshay Nayak met with Kadambini Mittal, senior area director, sales & distribution, South Asia, Marriott International at Le Meridien Mahabaleshwar Resort & Spa to collate glimpses of M-Cube 2019 and importance of MICE for Marriott's business in India

The Changing Designscape

Visual art in hallways, pops of bold colours in cafes, wooden floors in rooms and edgy designs on walls are slowly replacing the conventional interior elements in hotels and restaurants. While designers are experimenting with new textures and patterns, hoteliers want spaces that appeal to the new age traveller. Food & Hospitality World checks out the latest interior trends that are transforming hospitality design.

Chef's Knowledge Exchange: The Organic Market In Bengaluru

Organic produce has been a topic trending not only among the end consumers, but also the chef's fraternity. In the Chef's Knowledge Exchange at the 37th edition of EF&H Expo in Bengaluru, leading chefs discussed the opportunities and challenges associated with adopting organic produce.

Midscale Hotel Business In Bengaluru

With the rise in demand for branded midscale hotel rooms in India vis a vis the Garden City, GMs of well-known hotel brands in Bengaluru met at the recent 37th edition of EF&H Expo in the city to discuss midscale hotel business.

'Indian Cuisine Is Fundamentally Very Strong'

Renowned culinarian and celebrity chef Ajay Chopra began his career with Cecil Oberoi in Shimla. Over the course of 20 years, Chef Chopra has worn various hats across segments like heading the culinary department in hotels and restaurants, to hosting TV cook shows, to being a restaurant and food consultant and of late also building his own personal brand in the digital space. Steena Joy speaks to Chef Chopra to learn more about his 20-year journey in the industry

Cajetan Araujo - General Manager, W Goa

In the last few years, Goa has become one of the go-to destinations that is preferred by every type of traveller and is no longer limited to summers! Earlier, Goa was known for being a holiday destination but is now one of the most popular options for weekend getaways, staycations, company off-sites, and training.