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Savoring South Asia : Innovations in Food, Tech & Design
The HICSA event plays a crucial role in the hospitality industry as it encourages detailed discussions and collaboration to address challenges. Industry experts will share their insights on the theme of HICSA 2024.
The HICSA event plays a crucial role in the hospitality industry as it encourages detailed discussions and collaboration to address challenges. Industry experts will share their insights on the theme of HICSA 2024.
Vikas Suri
Vice President – Operations & Development, Lords Hotels And Resort
Culinary innovation is a cornerstone of the Lord’s brand philosophy. Our chefs are at the forefront of tracking global restaurant trends and regional preferences, meticulously curating contemporary menus that reflect the ever-evolving palate of our guests.
From traditional favourites to avant-garde creations, our commitment to culinary excellence guarantees a dining experience like no other. Embracing the latest culinary techniques, we have introduced molecular gastronomy alongside farm-to-table concepts and vegan options, catering to the rising health consciousness among our patrons.
Millets take center stage in our regular menu, showcasing our dedication to incorporating nutritious and locally sourced ingredients. Guests can indulge in a dynamic fusion of tradition and innovation with dishes like Indian Nachos (Papadum) topped with veggies and mint raita, potato peas samosa muffins, Baingan Bharta Bruschetta, Lemon Rice Arancini, Makkai biscotti topped with saag, and Paan Truffle with Gulukand center.
Each dish is a testament to our unwavering commitment to pushing culinary boundaries and delighting our guests with every bite.
Ashwni Kumar Goela
Area General Manager, Delhi NCR, Radisson Hotel Group, South Asia & General Manager, Radisson Blu Plaza Delhi Airport
This theme sparks immense excitement, offering a distinctive platform to showcase the vibrant tapestry and ingenuity of South Asian cuisine, alongside exploring the transformative influence of technology and design on guest experiences. Rooted in the FLOSS philosophy (Fresh, Local, Organic, Seasonal, and Sustainable), the F&B professionals are refining menus, integrating immunity-boosting variants, and witnessing a growing demand of vegan and plant-based alternatives.
At Radisson Blu Plaza Delhi Airport, we take great pride in our esteemed Soy x Neung Roi restaurant, where we’ve personally witnessed the burgeoning admiration for South Asian flavors and the growing appetite for experiential dining among our guests.
Harkaran Singh Sethi
General Manager of Radisson Blu Mumbai International Airport
The Convergence of Innovation: Redefining Hospitality Through Food, Technology, and Design In the dynamic world of hospitality, innovation in food, technology, and hotel design continues to shape the guest experience and set new industry standards. This convergence of advancements is revolutionizing the way hotels cater to the needs and preferences of modern travelers. In the realm of food innovation, hotels are embracing sustainable practices, farm-to-table concepts, and cutting-edge culinary techniques to offer guests an unforgettable dining experience. From personalized menus to immersive culinary experiences, hotels are redefining the art of gastronomy to delight the senses of their discerning guests. Simultaneously, technology is playing a pivotal role in enhancing guest services and operational efficiency. Mobile check-ins, AI-powered chatbots, and smart room amenities are transforming the way guests interact with hotels, creating a seamless and personalized stay experience.
Furthermore, hotel design is evolving to create spaces that blend functionality with aesthetics, offering guests a sense of comfort and luxury. From eco-friendly architecture to wellness-focused interiors, hotels are prioritizing sustainability and well-being in their design ethos. By embracing innovation in food, technology, and hotel design, the hospitality industry is not only meeting the evolving needs of guests but also shaping the future of luxury travel experiences. As hotels continue to push boundaries and redefine hospitality standards, guests can look forward to a world of unparalleled service, comfort, and innovation.
Suman Gahlawat
General Manager, Le Meridien Gurgaon, Delhi NCR
Innovation in food, technology, and design is crucial as it moulds the future landscape, intertwining sustenance, efficiency, and aesthetics— elements vital to our industry. Progressing at a relentless pace, it’s propelled by the ambition to advance and remain relevant. Failing to embrace this revolution risks stagnation, leaving us out from the advancements leading to a smarter tomorrow.
Subhankar Bose
General Manager, Kochi Marriott Hotel
At Kochi Marriott, we’re committed to staying ahead of the curve, just like our discerning guests. As we’re in the process of activating mobile check-in, we’re gearing up to enhance convenience while ensuring our guests are at the forefront of innovation. From pioneering plant-based menus that reflect our sustainability ethos to our robust social media presence, we’re dedicated to meeting evolving preferences. Our websites offer seamless navigation and captivating visuals, underscoring our commitment to excellence. As we embrace change, our promise remains unwavering: to provide ‘Wonderful Hospitality. Always’ that cater to every need and delight every palate.”
Anand G Nair
General Manager, InterContinental Chennai Mahabalipuram Resort
“South Asia’s diverse culinary heritage and dynamic culture captivate a global audience with their innovative approaches to food, technology, and design. From timeless recipes to state-of-the-art technology, the region offers a distinctive fusion of flavours and originality. Chefs are reinventing traditional dishes, sparking a new era of culinary creativity. Design holds a significant place in South Asian culture, mirroring its rich history and artistic legacy. A contemporary design revival is underway, seamlessly blending age-old craftsmanship with modern aesthetics. The evolution of food apps has revolutionized the ordering experience, employing sophisticated algorithms for tailored suggestions. This harmonious blend of tradition and innovation epitomizes South Asia’s gastronomic, technological, and design realms, exemplifying its resourcefulness and imaginative prowess to a global audience.”
Pankaj Saxena
General Manager, Radisson Blu Hotel Pune Kharadi
The HICSA event stands as a pivotal moment for the hospitality sector, fostering deep discussions and collaborative solutions.
Radisson Blu Hotel Pune Kharadi, as a part of leading international hotel chain, sees this event as a unique chance to address industry challenges and chart paths for improvement. Embracing change through initiatives like Hotel Sustainability Basics and a commitment to Net Zero emissions, we are dedicated to excellence.
This year, the focus on Food and Beverage (F&B) operations adds an intriguing dimension to the event. F&B, often overlooked, is a substantial revenue stream, comprising 30-50% of total revenues for many hotels. By integrating technology and design, guest experiences can be enhanced, and revenues boosted. Understanding why independent restaurants outperform hotel restaurants could yield valuable insights. Looking forward to HICSA 2024, we are excited about gaining new perspectives to elevate our F&B offerings. This event promises to enrich our teams with industry trends and best practices, driving excellence in our operations.
Amit Rana
General Manager, Holiday Inn New Delhi International Airport
As the General Manager of Holiday Inn Aerocity, I am delighted to share that our hotel is perfectly aligned with the theme of ‘Savouring South Asia: Innovations in Food, Tech & Design’ for HICSA 2024, we redefine dining excellence through a harmonious blend of culinary innovation, technological ingenuity, and a steadfast commitment to sustainability.
Embark on a sensory journey, where food, technology, and design intertwine to create a culinary experience like no other. From the reinvention of age-old recipes to the integration of state-of-the-art technologies, the region’s gastronomic scene is a testament to its rich cultural heritage and innovative spirit. As we explore the vibrant flavours and ingenious creations emerging from South Asia at our three on site restaurants, we celebrate a fusion of tradition and innovation that tantalizes the taste buds and inspires the imagination.
Rohit Bajpai
General Manager, Sheraton Grand Palace Indore
Introduction: HICSA 2024 sets the stage for an exploration of South Asia’s culinary, technological, and design advancements.
Highlights: Expect a showcase of modern twists on traditional South Asian cuisine, cutting-edge technology enhancing guest experiences, and innovative designs revolutionizing hospitality spaces.
Anticipation: Attendees eagerly await the opportunity to immerse themselves in the dynamic fusion of flavors, advancements, and aesthetics shaping the future of South Asian hospitality.
Conclusion: HICSA 2024 promises to be a captivating journey into the essence of South Asian hospitality, where innovation and tradition converge to redefine the guest experience.
Amit Kumar
General Manager, Courtyard by Marriott Pune Chakan
Innovations in South Asian cuisine marry tradition with modernity, infusing the vibrant flavors of our heritage with cutting-edge technology and inviting design. Adapting to plant- based offerings in traditional delicacies, to edible printed QR code on Mathai’s that allow the connoisseur to understand its history and origins, each dish is a testament to the fusion of our culinary past and future. By sustainable and responsible sourcing of ingredients, allowing guilt free feast for guests along with smart appliances and biodegradable packaging, we honor our roots while embracing sustainability. These advancements aren’t just about food, they’re about preserving culture and fostering connections around the dinner table.
Shakti Singh
General Manager, DoubleTree Suites by Hilton Bengaluru Outer Ring Road
As we reflect on our journey through South Asia’s culinary landscape, one thing becomes clear: innovation is the lifeblood of gastronomy. Whether it’s harnessing the power of technology, embracing sustainability, reimagining street food culture, or celebrating diversity, the region’s chefs, designers, and food enthusiasts are continuously pushing the boundaries of what is possible. In South Asia, the future of food is as rich and diverse as its storied past, and the journey is just beginning.
Varun Sharma
General Manager, Operations, Clarks Exotica Convention Resort and Spa
Innovative culinary practices are reshaping our industry, fostering sustainability without sacrificing taste. With notable achievements such as a 20% reduction in food waste and a 30% increase in organic farming, the sector is embracing technologies like precision farming and smart inventory systems to minimize waste. This commitment reflects a global consciousness on responsible consumption, ensuring quality meals while advancing towards a sustainable future.
Himadri Bhatt
General Manager, Niraamaya Wellness Retreats
”As the General Manager of Niraamaya Wellness Retreats, I am excited to align our culinary vision with the theme of HICSA 2024, ‘Savoring South Asia: Innovations in Food, Tech & Design.’ Our commitment to excellence in hospitality is reflected in our relaunched menus across all properties, inspired by our extensive travel experiences worldwide. Embracing the richness of coastal cuisine, our menus pay tribute to South Asia’s culinary heritage while offering innovative, wellness-focused options rooted in Ayurveda. We are eager to contribute to the discourse on F&B innovation and showcase our dedication to culinary excellence at this prestigious event.”
Chef ViveQ Pawar
Executive Chef, Roxie
With the rate food establishments are growing, I am personally grateful to technology as it has helped us to innovate and bring out solutions.
One must understand on a fundamental level when you compare the growth of produce to the growth of the food industry in its entirety, you will notice that the difference between them is constantly growing. Add to that the poor storage conditions of produce in India. Having tech-based solutions to lower this gap has been very helpful.
To give a few examples in this last decade, the industry has witnessed increasing usage of the VOT system compared to the traditional LOT which helps in optimal utilisation of cylinders.
In many Indian states, usage of coal and wood as commercial fuel sources is banned and has been replaced by lava stones as well as lpg and electric tandoors and oven.
The availability of powders that kill bad bacteria and hinder its growth in cooked food products has led to minimal wastage of meat and food wastage, thus extending the shelf life.
Kitchens and bars have also started using dehydrators to dry up different herbs, vegetables and fruits that would otherwise make their way to the bin either because they would wither or have started to over ripen.
Very recently, I came across this incredible innovation that scans the gluco levels of the fruit. This enabled them to figure out the health of the produce and determine when it would go bad, making inventory management more efficient.
At Roxie, we extensively use dehydrators to make garnishes from soft oranges and lemons. Vegetable scraps are roasted together to be used as vegetarian stock concentrate for the sauces. Wilted greens are used to make spice dusts. Leftover coriander roots and stems are sterilised and used to make chutneys and as a flavouring agent for gravies.
Achieving sustainability in the food industry is something the global superpowers have been working on since a few decades and I am very pleased to see a growing interest and investment towards this segment in India.
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