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The
bend in the road
A year of breakneck and fairly tumultuous growth has yielded
ample long-term gains in the face of short-term losses. What
lies ahead is anyone's guess; this cover story looks at the
future with a 20-20 vision, modified by the past. By Neeti
Mehra
Seeking
thrills in challenges
From being a part of the pre-opening team of Le Royal Meridien
to managing the Le Meridien Jaipur, Anuraag Bhatnagar has
faced challenges and conquered them. By Sayoni Bhaduri
Front
office link to housekeeping is critical
Although the front office and housekeeping departments maybe
at opposite ends of the hotel, they share the same mission:
creating a return guest.
A
foodie's passion to learn
Indian cuisine is both a treasure and a challenge and according
to Chef Bakshish Dean, executive chef of The Park, New Delhi,
chefs should have an incessant desire to learn to conquer
that challenge. By Sanjeev Bhar
Going
fat free
Proving it's more than a fad; countries, cities, hotel chains,
and even traditionally maligned fast food chains are eliminating
trans fats from the kitchen. Closer home, Taj Hotels Resorts
and Palaces is the first hotel chain in the nation to cut
the grease. By Neeti Mehra
Palate
2008
It’s that time of the year again and hotels need to introduce
fresh ideas and strategies to keep the magic alive. Here is
how the F&B department is gearing up for the coming festive
season. By Sayoni Bhaduri
The
swish in the spirit
A party is memorable if the bar is well stocked and the bartender
does a good job. What accessories make a bar complete? There
are so many, ranging from the merely functional to super premium
ones that elicit envious glances. By Sulekha Nair
Wine
decides the menu
French chef Bernard Dance's priorities are clear. The wine
precedes, and decides the food to follow.
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