CELEBRATION - 3 ::

HOTELS READY TO WELCOME 2015

BY P S SUNDAR

                   The Nilgiri hotel sector, which holds investments worth ` 200 crore, is all geared up to welcome 2015.

“Foreign visitors are in plenty.  We expect to receive more foreigners till January end.  Hotels have effected necessary improvements to provide comfort to such visitors”, N Chandra Shekar, Secretary, Nilgiri Hotel and Restaurant Association, (NHRA) (phone: 0423 2443837) told me. 

“Hotels have projected an increase in the number of rooms as also revenue per room in 2015.     We anticipate 15 per cent growth in business in coming year”, he said.

“With welcome rains, Nilgiris is donning a green cover now.  The New Year celebrations will be enjoyable to tourists”, he said.

“We have announced hampers to encourage tourists and residents to stay in different Taj hotels in the country”, Taj Savoy General Manager P Vibhakar (phone: 0423 2225550) said. 

“Tourists can enjoy five-course meals and welcome 2015 with fireworks”, Sudarshan Motwani, Managing Director, Orchids Square Boutique Hotel, Coonoor, (0423 2238306) said.

“Magic show, music and dance will keep guests engaged on Wednesday night to usher in New Year”, R Muralidharan, General Manager, Gateway Hotel Coonoor, (0423 2225410) noted.

“Separate activities for kids, couple and whole families have been planned along bon fire for tourists on New Year eve”, Ismail Khan, Resident Director, Gem Park Hotel and Resorts Ooty, (0423 2442955) observed.

“Tourists are more informed these days.  They check up websites on travel advice and demand those dishes which have been recommended by travellers.  Restaurants have had a busy time since Christmas”, G Ujjual, Managing Director, Quality group of restaurants, (0423 2443760 & 2236400) added. 

BEVERAGE -- 1 ::

READING ON TEA EVEN AS YOU DRINK TEA

BY P S SUNDAR

                   The much sought-after storehouse of the latest statistical data and relevant encyclopedia, “Global Tea Digest 2014” (GTD) was released at the office of Global Tea Brokers (GTB) in Coonoor on Dec 29, 2014.

                Annually, GTD free publication has become possible thanks to GTB.  

“This valuable document for decision making at the highest level bridges the hiatus in management information on tea industry and trade”, Additional Principal Chief Conservator of Forests and Managing Director of state-Government undertaking TANTEA A S Jafry told me after releasing GTD.

“This 172-page publication contains 96 Tables, 16 graphs and authentic information on tea tasting, glossary, grades, harmonised system coding and chronology of important developments”, Chairman of Coonoor Tea Trade Association Ramesh Bhojarajan, who received the first copy, said.

“This is our fourth volume.  As before, it is being issued free as our dedication to industry”, GTD publisher Rajesh Gupta, who is Managing Director of GTB, noted. 

“Global tea leaders have hailed our previous editions as the only publication of its kind”, GTB President N Sriram said.

“We update data from authentic global sources all through the year”, GTB Senior Manager Senthil Kumar added.

===========FASCINATING FACTS===========

Did you know that tea comes in the form of ball, brick or tablet?  The Central Board of Excise and Customs in Union Finance Ministry has accorded specific coding for such tea for taxation.

“As facts about tea are as fascinating as the very beverage, we have included such less-known authentic details in ‘Global Tea Digest 2014’ (GTD), just released and now under circulation worldwide”, GTD publisher Rajesh Gupta told me.

Tea was aristocratic drink in early years.  In 2737 BC, China’s emperor Shen Nung called tea as ‘divine healer’.  In Japan, during 648-749 AD, tea was expensive available only to top priests and royal family.  During Sung Dynasty in China, tea pottery was introduced to honour tea drinking.  And Japan introduced ‘tea ceremonies’ in 1422.  In 1635, tea became royal drink in Dutch courts.

 In 1622, when Charles II married tea drinking Catherine Braganza from Portugal, tea caught up and alcohol consumption declined in Europe! 

‘Afternoon Tea’ concept was introduced by 7^th Duchess of Bedford in early 19^th century when she used tea with cakes and sandwiches to overcome hunger between lunch and dinner!

Some tea tasting terminologies are queer – ‘brassy tea’ has metallic taste, ‘woody’ has saw-dust character, ‘nose tea’ has dry leaf smell and ‘fruity tea’ is ‘unpleasantly over-ripe’.

‘Gunpowder’ is young tea rolled into pellets.  ‘Handkerchief tea’ gets its name from Formosa Island growers using handkerchief to collect fine tea. ‘Meat tea’ is another term for ‘high tea’ working class in Britain enjoy.  ‘Russian tea’ is lemon tea.  There is also ‘pan-fried’ tea in Japan.

====================================== 

                    Additional PCCF and TANTEA MD Jafry releasing GTD 2014::

                   
     
Additional PCCF and TANTEA MD Jafry (right extreme) releasing GTD 2014 with CTTA Chairman Ramesh Bhojarajan (left extreme) receiving the first copy in the presence of (l-r) Sri Ram, Rajesh Gupta and Senthil Kumar

Dedicating to the tea world::

and, this is the publication::

HAPPENING - 1 ::

CULTURAL PRESENTATION AT VELAN HOTEL, COONOOR

BY P S SUNDAR

               Velan Hotel, Coonoor, wore a festive countenance on the evening of Sunday, Dec 28, 2014. The occasion was an international presentation on cultural highlights titled "World View" by Nilgiris Cultural Association (NCA).  

“This presentation is by officers of Governments of Afghanistan, Bangladesh, Fiji, Indonesia, Lao, Myanmar and Nepal participating in a management programme at Kothari Agricultural Management Centre (KAMC) sponsored by Government of India”, KAMC Director Dr AVK Iyengar, who was the chief guest, told me.

The delegates, in their traditional national attire, sang their national anthems, showed their flag and currency and highlighted their respective culture in terms of geography, population, religion, language, education, tourism, song, dance and festival.  They also stressed on the link with India.

This included Afghanistan’s Attan national dance, Fiji’s flower Bula demonstration, Bangladesh’s melody, Nepal’s wedding dance, Indonesia’s Batik presentation and Myanmar’s laphet tea leaf dish.

“To help foreigners enjoy a taste of Indian culture, we staged Bharathanatyam presentation by students of Mudra School of Dance”, NCA Convener S Ananthakrishnan said.

Taj Savoy Ooty General Manager P Vibhakar complimented NCA for such an educative and entertaining presentation of global culture.  

D Antony Gerald, Human Resources Manager, Taj Group of Hotels in Nilgiris, said, "This programme among others highlighted how in Myanmar, they ate -- not drunk -- tea because I could taste laphet, the tea pickle".

  

HOTEL - 1 ::

GEM ROXY HAS 140 VARIETIES OF CACTUS, SUCCULENTS AND ORCHIDS

BY P S SUNDAR

                   Tourists visiting Nilgiris this winter have an additional opportunity to see one of the largest collections of cactus and succulents.

“This is welcome addition by Gem Park Hotels and Resorts in Ooty.    It has among the best maintained flower gardens which has been receiving prizes at the annual Flower Show conducted by Tamil Nadu Government.    Its addition of cactus and succulents is now helping tourists enjoy greenery all through the year.  Horticulture department is encouraging private participation to keep Nilgiris green throughout the year”, Joint Director of Horticulture, Nilgiris, N Mani told me.

“We have now 140 varieties of cactus and succulents and there are nearly 400 plants.   We maintain the exhibits in ‘ Gem Roxy’ poly-house to create the favourable temperature even in winter.  Foreigners enjoy the presentation.  We also get biologists conducting study on these rocky plants”, Gem Park Resident Director Ismail Khan said. 

This photo of mine appears in The New Sunday Express today (Dec 28, 2014)::

A glimpse into the other exhibits at Gem Roxy ::

Some visitors enjoying the display::

This is the entrance to the poly-house ::

TOURISM INDUSTRY -- 1 ::

TAMIL NADU TO RECEIVE 1.50 Cr  FOREIGN VISITORS 

BY P S SUNDAR

                 Tamil Nadu Tourism Minister Shanmuganathan said in Ooty on Dec 26, 2014 that the Government has targeted to receive 1.50 crore foreign tourists in Tamil Nadu in 2023.

Inaugurating ‘Tea and Tourism’ festival, he said that for this, a sum of ` 10,300 crore had been earmarked for infrastructural improvements in ‘Vision Tamil Nadu - 2023’. 

HOTEL INDUSTRY - 1::

2015 SEEMS TO BE MORE PROMISING 

Hotel industry is heading for a brighter year of business in 2015 -- more rooms, higher revenue per room and increased profitability :: Listen to the heads of some hotels here ...  

CELEBRATION - 2 ::

SOMETHING FOR ALL TO CELEBRATE CHRISTMAS AT GEM PARK 

BY P S SUNDAR

              Christmas celebrations at Gem Park Hotels and Resorts Ooty had something for everyone -- Santa Claus made children happy as he danced and gave gifts to them. All the same, he made elders happy by presenting mementos to them as our photos show.

              Santa Claus at Gem Park is special .. He is P Sekar, a staff who had excelled in entertaining guests as Santa Claus every Christmas for the past 15 years!   

              And, there were fun games for both children and elders with bonfire. 

              The Turkey Dinner for Christmas at Toda Cafe was by itself a great attraction.  "We spread six types of each veg and non-veg salads, Dong Woo lamb soup and ginger pumpkin soup, chicken pepperoni, beef Wellington and vegetarian pate", Food Beverages Manager B R Pradeep Kumar told me. 

              "We kept open live counter to serve noodle bar, pesarattu and chilli Fritata", he noted. 

              "There were three counters for main course. Topping them was Continental counter with Roast Turkey crowning the Christmas menu.  Beef medallions with sauce Burgundy, spinach and corn tartlets, butter and honey glazed vegetables and Pommes Delmonico were the partners in this counter", Executive Chef R Surendran detailed. 

                "In the oriental counter, crab cakes, Malaysian -style shredded chicken, Cantonese water chestnuts, vegetables in red chilli sauce, ginger capsicum fried rice and egg fried rice tested guests' tougue-holding ability", he noted. 

              "And in our own Desi counter, gosht Noormahal Pulao, Nizamuddin Tangri, Royya Iguru, Mawa Mutter, Benarsai Aloo, Shalgam Ka Aalan, Figs Pulao, steamed rice and bdami dal gave the guests an opportunity to taste different Indian dishes", Surendran detailed.  

               "The guests were lost in the spread of desserts and puddings -- plum pudding, strawberry pie, steamed apple cheese cake, twin chocolate mousse, ghevar, khajoor ka halwa, cut fruits and assorted jelly", Pradeep Kumar noted. 

               Gem Park's Resident Director Ismail Khan is known for his expertise in theme decorations at the hotel.  He is a master craftsman who works exceedingly well with thermocol, paper, saree, satin and silk and the result is enviable presentation of decor.  He creates themes to transport guests into the Utopian world. 

               Herewith, a sample Christmas Crib :: 

               

 
              Santa Claus with the children::

                And, Santa Claus presenting memento to elders ::

                  

                 and, some food display sample::

                 

               

CELEBRATION - 1::

CHRISTMAS CELEBRATIONS AMIDST CHILLNESS

BY P S SUNDAR

                      Braving dew-induced chillness, Christians attended midnight Christmas mass in Churches in Nilgiris on Wednesday night.

“It is cold but makes it comfortable to wear the best of suits for midnight mass”, octogenarian retired Air Force officer K D Starr told me. 

Visitors from USA, Europe and Japan joined Indians at Christmas celebrations at star hotels.

“Christmas ambience at Gateway Hotel Coonoor is cheerful with colour lights, attractive Crib and Santa Claus.  Although we cannot speak English fluently, Indians are making our Christmas memorable with smiling faces”, Yukinsan and Wakakao, visitors from Japan, said.  

“This Christmas is memorable for us because we are tasting authentic Nilgiri regional home-style dishes like ‘Avara Othukka’ famous in Badaga community homes”, Samantha George, visitor from London, said. 

“Chef Ramalingam shared with tourists menus of Christmas dishes while Ravindran’s magic show and Pacesetters’ Christmas Carols added value”, Gateway General Manager Muralidharan disclosed. 

Japanese visitors::

Chef Indira serving "Avara Othukka" she had prepared in Badaga community home-style::

'Pacesetters' presenting Christmas Carols -- Rishanth Mathew & Arpana in the lead::

Santa Claus entertaining the children::

R Goutham, 12th standard student and son of Magician V Ravindran, performing magic show::

And here is a portion of the Christmas decor -- the Crib::

Now,  a sample of vegetable carving done by Chef Ramalingam's team displayed at Christmas buffet dinner::

INNOVATION :: 1::

GATEWAY COONOOR HAS BROUGHT KURINJI TO GUESTS

BY P S SUNDAR

Kurinji is a rare flower.  It blossoms in the Nilgiris with varying blooming cycle -- from annual to 16 years, but mostly once in 12 years.  This rarity makes it a great tourism attraction when in bloom. However, there is little success in growing the plant in house or institution campus.   It grows in the wild and colours the mountains purplish.   For this very reason, tourists are required to travel (and sometimes trek) quite a few kilometres.  This is a time consuming strenuous exercise.  

To ease the guests' efforts towards this, R Muralidharan, General Manager, Gateway Hotel Coonoor has done an innovation -- a risk that has brought success  -- he has planted a few Kurinji saplings and nurtured them as if they are in the wild.   And, this Kurinji season, when the flower was in blossom in the mountains far away, these plants also blossomed!    It brought unending cheer to the guests for, many felt that Kurinji has been brought to their doorsteps.

Here is a treatise on this ::  

TOURISM :: 1 ::

KURINJI IN BLOSSOM IN THE NILGIRIS

BY P S SUNDAR

             Neela Kurinji is said to be a reason for these mountains to get the name 'Nilgiris' but, the uniqueness of Kurinji lies in its varying flowering cycle annual to 16 years and mostly in 12 years in the Nilgiris.  

             Understandably, every time, Kurinji blossoms, tourism peaks in the Nilgiris.

             Here is a treatise on this ::  Photos were taken on Manjur- Kinnakorai belt on Oct 10, 2014 ::

CORPORATE SOCIAL RESPONSIBILITY -- CSR:: 2 :: 

TAJ SAVOY'S SUPPORT TO TODA TRIBAL WOMEN

BY P S SUNDAR 

                  Supporting local artisans and tribal population is a major Corporate Social Responsibility (CSR) regularly followed by Tata group of which Taj hotels are an icon.  

                 The support Taj Savoy Hotel Ooty gives to the tribal population of the Nilgiris arises from this.  Here is a highlight on its support to Toda tribal women of the Nilgiris.

TRADITION: 1 :: 

CHRISTMAS CAKE MAKING BEGINS

BY P. S. SUNDAR

                    Tomorrow, Dec 22, 2014, cake making will start at Gem Park Hotels and Resorts, Ooty, the hotel's Executive Chef Surendran told me now. 

                    The cake will be made from the mixture kept soaking for over a month now.  

                     On Nov 15, 2014, my article on cake mixing ceremony conducted at this hotel appeared in The New Indian Express:

CAKE MIXING CEREMONY HELD FOR CHRISTMAS

by P S Sundar

Coonoor: Christmas festive mood has caught up in Nilgiris with the traditional ‘cake mixing ceremony’ beginning on Friday (Nov 14).

“We hold cake mixing ritual annually as an inheritance of European influence in Nilgiris and as harbinger of good tidings. In British time, this was a family affair but thereafter, it is a community ceremony before Christmas and New Year”, Ismail Khan, Resident Director, Gem Park Ooty told Express after leading enthusiastic tourists at the ceremony.

“We mixed dry fruits like raisin, black currant, prune, date and cherry besides orange and lemon rind, cashew, pistachio and almonds. Adequate volume of liquor, fresh juice and honey has been added to soak them. We have quoted the fruits and nuts with freshly ground spices”, Executive Chef Surendran explained.

“This mixture will be stored in large containers with occasional stirring till two days before Christmas. Once the nuts swell due to soaking, we will make cakes”, Food and Beverage Manager Pradeep Kumar added.

Photos::

Visitors donning chef attire joining professionals at  hygienic ‘cake mixing’ ceremony at Gem Park Ooty on  Nov 14, 2014.

CORPORATE SOCIAL RESPONSIBILITY :: CSR 1 :: 

BLOOD DONATED

 P S SUNDAR

                       

                   As many as 42 employees of Gem Park Hotels and Resorts Ooty donated blood at a camp the hotel had organised with Nilgiris wing of Indian Red Cross Society on Dec 19, 2014.

                   “Managers and staff of all levels from all departments donated blood.  As part of our corporate social responsibility, we donate blood periodically.   The Blood Bank officials of Government Headquarters Hospital Ooty collected the blood”, Gem Park Resident Director Ismail Khan told me.

                   Paul Sathish Kumar, Manager (HR) coordinated.

                     Photo of blood donation in progress::