BREAKFAST

Breakfast from HEMANT SINGH

Breakfast is the first meal of the day, typically eaten in the morning. The word derives from the idea of breaking the involuntary fast due to sleep. Breakfast is considered by many food experts to be a most important meal of the day. Traditionally, breakfast is a large cooked meal eaten before work and designed to carry people through a large part of the day. The erosion of the cooked breakfast has been an ongoing trend in the Western world, since at least the early 20th century, coinciding with late waking times than when most Westerners had agricultural occupations, starting early in the morning.
Breakfast in hotels may be served in the hotel restaurant or dining room, in a breakfast room set aside for this one meal, or in the guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

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MENU - Food and Beverage

Menu from HEMANT SINGH

Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service.

A successful menu depends upon composition-the right combination of foods, prepared perfectly, to the entire satisfaction of the customer. So claimed Antoin Careme, the French

chef who is considered the founder of classical cuisine. Menu is a document that controls and directs an outlet's operations and is considered the prime selling instrument of the restaurant.

In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the diner to choose from are broken down into various categories,
depending on the time of day or the event. The compilation of a menu is the most important part of a
caterer's work. It is regarded as an art, acquired only through experience and study. The menu is a link between the guest and the establishment, hence it should be carefully planned by the
establishment's professionals, namely the executive chef, the food and beverage manager and the food and beverage controller. The word menu dates back to 1718, but the custom of
making such a list is much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial meals was displayed on the wall loadable with the kitchen staff to follow the order in which the dishes were to be served. It is said that in olden times, menus were like a large dictionary with sections covering a variety of dishes. As time progressed the lengthy single copy menu became smaller but increased in number allowing a number of copies placed in table increased. Depending on the establishment and the occasion, the menu may be plain or artistic in its presentation.

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Wine Legend: Jaboulet, La Chapelle Hermitage, 1961

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961, Northern Rhône, France

Bottles produced 10,000

Composition 100% Syrah

Yield (hectolitres/hectare) 8hl/ha

Alcohol level 12.9%

Release price 10 French francs per bottle

Price today £9,180 per bottle (average price on Wine-Searcher.com)

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A legend because…

While Paul Jaboulet and Gérard Chave are easily the most prestigious producers from the 134-hectare Hermitage AC, no wine has enjoyed the acclaim attached to the La Chapelle 1961. Its power and harmony were apparent from the start, and for decades the wine has been a star at auction. In the 19th century, wines from Hermitage had routinely been used to beef up lacklustre vintages from Bordeaux, but in the 20th century many vineyards were neglected. The recognition given to La Chapelle 1961 helped to kickstart interest in the great granitic vineyard and its wines. US critic Robert Parker has described it as ‘one of the three or four greatest red wines I have ever tasted’.

Looking back

The Jaboulet business was deeply rooted in family. At least four members, brothers and cousins, were involved in both the winemaking and commercial side. A highly consistent négociant business, as well as being a producer from its own extensive vineyards, led to Jaboulet becoming the most visible of the great Rhône houses. In the 1980s and 1990s accidents and premature deaths seem to have robbed the house of its former dynamism and, in 2006, Jaboulet was bought by the Frey family, owners of Champagne house Billecart-Salmon and of Château La Lagune in Bordeaux.

The people

The wine was made under the supervision of Louis Jaboulet, who retired in 1976. His better-known son Gérard would only have been 19 at the time.

The vintage

The granitic hill of Hermitage is always an exceptionally hot site. In 1961, a warm spring gave the vines a head start, but rain in June severely diminished the potential crop. Thereafter, conditions were ideal until the completion of harvest. Extensive coulure (the failure of grapes to develop after flowering) led to unusually low yields.

The terroir

The Jaboulets have long been major vineyard owners on the hill of Hermitage, owning 19ha of Syrah and 5ha of Marsanne and Roussanne, yielding, in a normal vintage, about 7,500 cases. The lion’s share of the Syrah vines lie within the Le Méal sector, but with significant parcels in other prized sites such as Les Bessards. An average age of 40 years is maintained for the Hermitage vines. There is no actual parcel known as La Chapelle, however; the name refers to the small chapel perched on the hill. The wine is a Syrah blend from the different parcels.

The wine

From 1989 onwards, Jaboulet produced a second wine from Hermitage (Le Pied de la Côte) in addition to La Chapelle. In 1961 there would have been no such selection, other than a rejection of substandard fruit in the vineyard. The grapes were trodden by foot and fermented with indigenous yeasts in large, open wooden vats. Although destemming became routine in the 1980s, it is probable that about half the stalks would have been retained in 1961, contributing to the wine’s robust tannins. The finished wine would have been aged for about 18 months mainly in vats, and a very small proportion of barrels, including some made from chestnut wood. It would have been bottled without filtration.

Read more at http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/#v8FwsySkhIpIVa5Y.99 

Source:http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/

Jet Airways becomes the first Indian airline to partner with Airbnb

Airbnb, the world’s leading community-driven hospitality company, today announced its first airline partnership in India with Jet Airways, India’s premier international airline. This adds momentum to the growth of Airbnb’s footprint in the Indian market by focusing on establishing a deeper connect with the new age Indian travellers who seek unique travel experiences. 

To announce this exciting partnership, Jet Airways is running a contest on its website www.jetairways.com, where 5 lucky winners have a chance to win free couple flight tickets from Jet Airways together with a stay coupon worth Rs 35,000/- from Airbnb. To be eligible for the contest, all that guests in India need to do is to book a Jet Airways flight to any of the 64 destinations on its network between August 23 and September 1, 2017.

 In another inaugural offer, the first 100 Jet Airways’ guests booking their accommodation with Airbnb via the Jet Airways website, also receive 10 percent off . In a separate, limited period offer from Airbnb, travellers can get a 10 percent discount for their Jet Airways flight booking via a promo code.

 Speaking about Airbnb’s first-of-its-kind partnership with an Indian airline, Amanpreet Bajaj, Country Manager – India, Airbnb, said, “Airbnb’s philosophy is centered on providing unique experiences to modern day travellers, who seek newer and more interesting ways to travel. Indian travellers have become more decisive and are keen to break away from conventional means of travel and accommodation. Airbnb has been committed to building local partnerships which enable us to strengthen our connect with the Indian audience. With this partnership, Jet Airways fliers who are also Airbnb travellers will be able to enjoy the added-value they receive from being associated with two dynamic brands.”

 Giving his views on this partnership, Jayaraj Shanmugam, Chief Commercial Officer, Jet Airways said, “An increasing number of Indian travellers are embracing the fresh and highly personalised experiences that a platform like Airbnb offers. Our focus on being innovative and offering differentiated travel experiences enables us to anticipate the changing needs of our guests and recognize trends much earlier than the market, thus allowing us to offer exciting travel related initiatives. We are delighted to be the first Indian airline to partner Airbnb, and look forward to creating more of such innovative experiences for our guests.”

Source: http://www.hospitalitybizindia.com/detailNews.aspx?sid=22&aid=27573

Bira 91 bags four awards at the World Beer Awards 2017

Bira 91 a beer brand from India, recently bagged four awards at the World Beer Awards held in London in August, 2017.

 

The World Beer Awards is an important platform for the beer-makers to be recognised globally. With a panel of over 100 judges reviewing 1900 entries from 80 countries, they lookout for best of the best, Bira 91 has swept through the awards and each of its four beers – Bira 91 White (Wheat Ale), Bira 91 Blonde (Lager), Bira 91 Light (Low Calorie Lager ) & Bira 91 Strong (Strong Ale) have won in their respective country awards. 

According to the release, Bira 91 is the only brand to have won four awards in the competition, and also the only award winner from India.

Source:http://www.hospitalitybizindia.com/detailNews.aspx?aid=27558&sid=1

Indian Wine industry adapts to global standards

The Indian wine industry is coming of age. The country was recently invited by the International Organization of Vine and Wine (OIV) to be part of the worldwide process to decide on international labelling norms and standardising Codex specifications for the industry globally. Yatin Patil, president, All-India Wine Producers Association (AIWPA), who is back in India after attending the meet in Paris, said several discussions are now taking place for consolidating a set of norms for processing aids and additives in wines as well as understanding labelling norms. He was nominated by the Ministry of Food Processing to represent Indian interests and perspectives at the meet.

OIV, a group of government bodies of elected member countries, currently has 46 members with Armenia being the latest addition. India joined the OIV in July 2012 and became the 44th member of the organisation. The member states represent 85% of wine production in the world.  OIV director general Jean- Marie Aurand recently visited India when the issue of India’s membership to the OIV was discussed and the Indian membership has been renewed.

In India, FSSAI is following Codex specifications. OIV is an observer in that organisation and is likely to be appointed in the Codex committee for additives. While codex standards regard food safety, OIV standards are benchmarks for correcting the faults in wine and improving the quality of wines.

The OIV is an inter-governmental organisation of a scientific and technical nature of recognised competence for its works concerning vines, wine, wine-based beverages, table grapes, raisins and other vine-based products and is based out of Paris.

India is the fifth-largest producer of eating grapes and resins. Adhering to international standards – which OIV helps establish – is very important for exports.  Although India’s production and consumption is still low, Consumption is increasing and in 10 years India is expected to be a big player in the wine sector. At present, almost two of every five bottles consumed in the world are imported (over 40%). Ten years ago it used to be 25%. The increasing international trade has made the international wine standards very important and India could derive a lot of benefits by being actively involved in the working and deliberations.

Earlier, India had also attempting to join the WWTG (World Wide Trade Group) of Washington DC, an informal grouping of industry representatives from wine-producing countries. India participated as an observer in an important meeting of WWTG in Washington around three years ago. While the OIV membership helped India get access to the state-of-the-art scientific knowledge about vines, wines and grapes, WWTG members that include Argentina, Australia, Canada, Chile, New Zealand, South Africa and the US can help India in trade.

Patil said that the 40th World Congress of Vine and Wine and the 15th General Assembly of the International Organisation of Vine and Wine (OIV) will be held in Sofia, Bulgaria, from May 29 to June 2, 2017 and India is expected to attend this meet. There are around 110 wineries in India (including 72 in Maharashtra) with the industry size being pegged at around Rs 2,000 crore. However, Supreme Court’s decision to ban sale of liquor along the highways is a setback.

According to Rajdheer Jadhav, a wine industrialist from Nashik, around 70% of the hotels and restaurants are located along highways and ban of this nature would affect the industry badly. Jagdish Holkar, former chairman, India Grape Processing Board, said wine should be treated differently and the Indian Tourism Board should also look seriously into the issue as this could adversely impact the country’s tourism.

Source: http://www.sommelierindia.com/indian-wine-industry-adapts-to-global-standards/

Sula launches India’s first Grape Spirit based Whisky, ECLIPSE, in Delhi market

Sula Vineyards, through its wholly owned subsidiary, Artisan Spirits, has launched India’s first Premium blended whisky with Grape Spirit base, ECLIPSE, in the Delhi market.  The company announced their aggressive diversification into the premium liquor category at a special event for the trade in the National Capital this week.

After adding grape-based Brandy,’ Janus’, and ‘J’, the launch of Eclipse, a premium whisky with Grape  spirit base, is considered a strategic move by the company towards product diversification.  Eclipse has distribution rights in Delhi, Andhra Pradesh, Goa, Puducherry, and Telangana currently.  

Speaking to Hospitality Biz at the launch event, Nick Pringle, COO, Sula Vineyards said that the company has yet again proved its spirit of innovation by introducing a “pioneering product”.  “It’s a tough market and in a tough market it is important to keep innovating and give consumers something new. Eclipse is the first Grape spirit based whisky to come into the market,” he said.

Talking about the product, Pringle said that while its grape spirit base makes it unique, it is blended with quality malt matured in French oak. “That gives the product the quality finish and premium presentation,” he added.  He said that Eclipse has received good feedbacks from connoisseurs at blind tasting sessions.

When asked about distribution, Pringle said that they will be rolling it out “carefully and strategically” pan India in the coming months. “We have got distribution rights in few places. Idea is to go very carefully,” he said.

Eclipse comes in an elegant bottle with a tamper proof ‘Fabrizio cap’ that ensures excellent and smooth flow of the liquid from the bottle.