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EF&H Hyderabad 2019: Connecting to industry stakeholders

The 38th edition of Express Food & Hospitality Expo, held at Hitex Exhibition Centre, Hyderabad, from September 24 to 26, 2019 witnessed the who’s who of the food and hospitality industry visiting the tradeshow
By EF&H Staff Hyderabad

The three-day 38th edition of Express Food & Hospitality Expo, organised by Global Fairs & Media – part of the Indian Express Group, held at Hitex Exhibition Centre, Hyderabad was inaugurated by the chief guests, M S Naga Raju, chairman, Telangana State Hotels Association (TSHA); Ashok Hemrajani, president, Hotels & Restaurants Association of Telangana State (HRATS); M Venkateshwarlu, president, Telangana Chambers of Commerce and Industry and Chef Dharmender Lamba, president, Telangana Chefs Association (TCA) and executive chef, Trident Hyderabad.
Speaking on the occasion, Raju said, “Hyderabad ranks first when it comes to the taste of food, hygiene and other experiences in all of India. We thank the Indian Express Group for inviting us to be a part of the 38th edition of Express Food & Hospitality Expo. The state government has to decide to promote the destination. All the Hyderabad hoteliers and chefs are ready to take the reins for the Hyderabad market to flourish in terms of hospitality. Medical tourism is increasing, but we want other tourism products to be brought up dynamically.”
Hemrajani voiced, “It’s a pleasure being a part of the industry. The Indian Express Group has been supporting and showcasing what the hospitality industry has been doing across the country and globe. The hospitality industry in any country is the largest contributor to foreign currency generation, GDP and employment opportunities. Hospitality business is the sunrise business of today. HRATS represents three to five-star hotels and also fine dine foodservice outlets in the industry so that we take up the issues with the state government and the Centre. Domestic tourism is a very large potentially growing market. The political stability has come in the state since its formation. There has been a fair amount of growth in the occupancies. Good growth in the three to five-star categories of hotels. We have been working with the state government to release the tourism policy soon. The recent GST development of rationalisation of taxes on room tariffs is a very positive sign. The outlook of the industry has changed. Today, there is a lot of manpower available but skill is needed. We are losing out on MICE business to the neighbouring countries. We will become a key point for the growth of our business. We look forward to more opportunities.”
“We have got the opportunity to promote Telangana cuisine. I am glad that The Indian Express brought GICC to Hyderabad which is respected within the chefs’ fraternity. We have seen a lot of aspirations. We will do our best to make sure the hospitality industry soars to new heights,” expressed Chef Lamba.
Followed by the inauguration, a GM’s Conclave on the topic Hyderabad as a MICE destination, marked the presence of Ravi Khubchandani, GM, Novotel Hyderabad Airport; Reginald Corbett, regional manager Hyderabad & GM, Lemon Tree Premier Hitec City and Tejinder Singh, GM, ITC Kohenur, who spoke on the challenges and opportunities faced by them in promoting Hyderabad as a MICE market. A Chef’s Knowledge Exchange followed suit which saw participation of Chef Gaurav Malhotra, executive chef, Novotel HICC; Chef Dharmender Lamba, executive chef, Trident, Hyderabad; Chef Kumar Sambhav, regional executive chef, Lemon Tree Premier Hitec City; Chef Sajesh Nair, executive chef, Taj Falaknuma Palace; Chef Yogen Datta, executive chef, ITC Kohenur and Chef Sekar Rapaka, pastry chef, Novotel Hyderabad Airport.
The first day concluded by honouring legacy restaurants, cafes and contemporary brewpubs for their valuable contribution in evolving the F&B experiences in Hyderabad. The F&B brands which garnered the honours included Ohri’s Tansen, Simply South, K S Bakers, Talking Hands, The Old Madras Baking Company, Chili’s American Grill & Bar, Dialogue in the Dark and 10 Downing Street.
The other two days followed suit with power-packed roundtable discussions that witnessed the presence of renowned general managers, purchase managers, and executive housekeepers who shared their views on various trending topics in the industry. The three-day event also saw the high spirited Great Indian Culinary Challenge (GICC) and awards which had over 100 professional and aspiring chefs compete against each other under various categories. This was followed by The Mixology Championship, a classic platform for liquid chefs and bartenders to showcase their exuberant spirit creations.
The leading exhibitors at the 38th edition of Express Food & Hospitality Expo at Hitex Exhibition Centre, Hyderabad, included Hobart, SpeedX, Rishab Hotel and Restaurant Services, Bisleri, Ebro Foods India, Cornitos, Vezlay Foods, and Thanor Pottery, among others.

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