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Lemon Tree Amarante Beach Resort

Hospitality in Goa is evolving and the future lies in catering to the needs of the ever increasing domestic as well as foreign inflow of tourists.

'The Indian Government Is Promoting Millets Big Time And In Fact Has Declared 2019 As The National Year Of Millets'

InnerBeing has introduced millets like ragi, jowar and bajra in a contemporary avatar of ready-to-eat and cook mixes ranging from breakfast mixes, hot drinks to protein bars and snacks. The ingredients for the products are sourced directly from the farmers, to make sure that they remain in the purest form. Sandesh Pandhare, co-founder and chairman, InnerBeing Wellness, speaks to Steena Joy about the brand's commitment to bring alive ancient grains and the future roadmap

Housekeeping In The Hotel Industry: Trends & Opportunities

The hospitality industry is a service-oriented industry where guest experience and satisfaction are uncompromisable. Therefore, it is quite important that high standards are maintained in terms of safety, security, cleanliness & hygiene to provide the highest level of customer satisfaction. And, this puts a great amount of responsibility on the shoulders of housekeepers in the hotel industry

The Tree In The Courtyard

A 130 year old mango tree in the centre of the open courtyard at DoubleTree by Hilton Goa Panaji serves not only as a meeting place for hotel guests to mingle with each other over chai and snacks, but also as a venue for many team building activities for member staff, reveals Swati Dhir, GM of the property, adding that this is just one of the 'close to nature' aspects of the luxury hotel

Harnessing Homestays

The recent years have seen the growth of homestays in India as travellers look to connect with the local culture through unique experiences. To meet the increasing demand, the government is also partnering with new players to improve homestay facilities in Tier II and Tier III cities.

Life Of Luxury: The Most Expensive Foods In The World

Among the many indulgences of the ultra rich in the world, are the exclusive culinary delights. Chef Zubin D'Souza writes about some of the most expensive food ingredients in the world.

Hyatt Moves Up Great Place To Work Ranking

Great Place to Work (GPTW) Institute has recognised Hyatt Hotels & Resorts as one of the workplaces in an all-India survey of 800 organisations

‘Our Prime Location In Dubai Puts Us On The New Frontier Of Hospitality'

A part of the Jumeirah Group, Emirates Academy of Hospitality Management attracts students from 53 countries. Marianne Saulwick, director of industry liaison and professional development at the institution, highlights its unique positioning in the world of hospitality management education.

The Bluprint

A interior design programme for its Global Portfolio Of Hotels

Banyan Tree Samui Introduces Special Smartphones For Guests

The Portier smartphone is user-friendly and Banyan Tree Samui strongly feels that the innovation will offer its guests a great level of security and comfort.

Hola Alimentaria

Some 33,000 buyers interested in wines and spirits are expected to attend the Alimentaria trade show (Intervin) and all the major Spanish winemaking regions will be represented

How IAQ Has Become A Usp For The Hospitality Industry

As the deteriorating air quality across cities in India has made frequent headlines, the hospitality industry and air purifying solution providers are going the extra mile to provide their guests with optimal IAQ. Akshay Nayak spoke to the industry experts to learn how IAQ has become a USP for the hospitality industry of the country

Christmas Cheer With Puratos

For customers who value quality, Puratos provides the best end-to-end creative solutions to make donuts truly unique with a special twist to the taste as well.

The Smart Switch

As hotels and restaurants strive to stand out with innovative decor themes, new sustainable and smart lighting options are not only giving interior designers more choices to enhance the guest experience but also to save on costs .

The Dim Sum Master Craftsman

Chef Wang Yixuan, head chef, Yauatcha India is a dim sum expert from China who is creating new innovations in the restaurants offering 44 varieties of classical dim sum in a modern way for the discerning Indian clientele.

How Technology Is Enhancing The Guest Experience In Hospitality

The first GMs Conclave panel discussion at the 37th edition of Express Food & Hospitality Expo in Bengaluru threw light on the opportunities and shortcomings of harnessing technology in hospitality to improve guest experiences.

How Technology Can Improve Housekeeping Operations

Executive housekeepers of famed hotels in Bengaluru discussed how tech-driven housekeeping operational techniques like using RFID tagged linens, etc, has helped them save costs, ensuring higher efficiency.

Business In Bengaluru: A Review Of EFH Bengaluru 2019

The 37th edition of Express Food & Hospitality Expo in Bengaluru witnessed the who’s who of the food and hospitality industry visiting the tradeshow and industry experts voicing their views about Bengaluru as a hospitality market.

Power Of Purchase: Technology In Procurement

Procurement professionals of leading hotels and food services brands in Bengaluru met at the 37th edition of EF&H Expo to voice their views on how technology can help turn the otherwise complex operation of procurement into a simpler one.

'HOWEVER GLOBAL MY STYLE OF COOKING IS, MY SOUL IS VERY‘DESI' WHEN IT COMES TO FOOD'

Chef Vicky Ratnani popularly known for his cook show Vickypedia, is a gourmand, connoisseur, and in his own words,‘a chef who is celebrated for his good work’. Having worked with various cruise liners and restaurants abroad in the initial years of his professional career, Chef Ratnani shares with Steena Joy his insights on the food scene in India and why he feels Indian cuisine has moved up in fineness into a different zone

Farm To Fork: Back To Basics

The 36th edition of Express Food & Hospitality Expo held recently in Goa, organised a panel discussion on the topic 'Farm to Fork: Back to Basics' seeking views of F&B managers from leading hotels in Goa to understand the application of the concept in the Goa market

Radico Khaitan: Celebrating The IMFL legacy

One of the largest players in the Indian spirits industry, Radico Khaitan was formerly known as Rampur Distillery in existence since 1943. Dr Lalit Khaitan bought the distillery in 1972 to run it as a bulk spirit supplier and bottler for other liquor companies. Amar Sinha, COO, Radico Khaitan speaks about the company's latest single malt whisky Rampur', how it is meeting the global G&T trends and the furture roadmap of its India-made foreign liquor (IMFL) labels worldwide

Procurement Challenges In Goa

The Power of Purchase knowledge session on the second day of Express Food & Hospitality Expo Goa covered various challenges that are endemic to the Goa market

The World Of Luxury Teas

The Good Life Company (TGL Co) is a luxury tea organisation which is bringing the finest of world teas to the evolving Indian tea consumer, and also has ambitious plans to export its unique blends to a global clientele.

The Game Of Flavours

Chef Devendra Bungla, corporate pastry chef, Hyatt Regency, New Delhi, is known to add his own unique touches to his recipes. In his 35-year career stint with the Hyatt, he has won many accolades for his work and continues to be the reason behind Sidewalk's success.

A Dewdrop in Coorg

Creating a fine balance between luxury and responsible tourism, The Ibnii is an eco resort in Coorg that takes its sustainable role seriously. From recycling cement sacks to rainwater harvesting, from coffee walks to bird watching and yoga, The Ibnii is for the evolved traveller who wants to immerse himself in a ‘Surrender to Nature’ experience.

A Passion for Pâtisserie

Chef Matthew Hodgett is a decorated pâtisserie teaching chef at Le Cordon Bleu London who possesses rich skills acquired over the years from his stints with brands like InterContinental Hotel, the American Embassy, and Claridges, and as head pastry chef for the Lehman Brothers, Goldman Sachs and Wentworth Golf Course. Akshay Nayak captures glimpses of his journey in the culinary space

Big Daddy Casino Goa: Entertainment Driven Global Gastronomical Experiences

Big Daddy Casino, an offshore casino with 'no-limits' tables commenced operations since early May 2019. With international games aboard, the casino ship believes in providing round-the-clock unique F&B experiences with live entertainment setting the experience a notch higher. Akshay Nayak met with the Chef Shubham Dhar, corporate executive chef, Big Daddy Casino to learn about the all-round experience in the culinary space he brings along with him to provide the guests aboard the ship with impeccable gastronomical experiences from across the world

Celebrating Indian Flavours With Californian Tajness

Campton Place Restaurant is Taj Campton Place San Francisco's Michelin-starred restaurant that serves a unique Cal-Indian cuisine. Chef Srijith Gopinathan, executive chef, Campton Place Restaurant is changing the architecture of California cuisine as he blends California fresh ingredients and the use of its smoke, fire and brining techniques with India’s multi-faceted regional dishes, aromatics, and traditional spice blends. He has earned the Michelin star eight years in a row, including the coveted Two Star recognition in 2016 and 2017. In conversation with Akshay Nayak, Chef Gopinathan speaks about his journey in culinary space and how he presents Indian flavours to the Californian palate

‘SITTING BACK AND WAITING FOR CHANGE IS NOTTHE SOLUTION.WE GOTTO GO OUT AND DRIVE THE CHANGE'

India’s first eco sensitive hotel brand, The Fern Hotels & Resorts has completed 10 years. In an exclusive father and son interview, Param Kannampilly, the ‘father’ of sustainable hospitality in India and Suhail Kannampilly speak about what was the inspiration behind the brand, how it carved a sustainable niche for itself and the roadmap ahead.