RESEARCH PROJECT

REPORT

ON
SPECIALITY RESTAURANT
OF INDIA
 INDEX
• Cover Page

• Index

• Guide Certificate

• Acknowledgement

• Objective

• Methodology

• Study

• Data Analyses

• Limitation

• Executive Summery

• Conclusion

• Bibliography
 OBJECTIVE OF THE STUDY

The current research was aimed at determining the

approach being adopted by the Role of specialty
restaurants in Five Star Hotels The research
focussed on the following major issues –

• To study the Role of Specialty Restaurants in Five

Star Hotels.

• To determine the strenger of specialty

restaurants in Five Star Hotels.
 RESEARCH METHODOLOGY

The research was exploratory in nature and the

open ended interview method was adapted. The
survey focused on the quality and processes,
method selection and customer knowledge strategy
to gauge the status of high class specialty
restaurants. Managers of these organizations were
interviewed to understand the practices adopted by
them. Also customers were interviewed to
understand the services and the target market. A
sample size of 50 was taken for this purpose. These
interviews explored the following issues:

1. What are the various service initiatives

undertaken by the firm?

2. What are the customer perceptions?

3. What is the target market of these restaurants?

4. The growth of the high class specialty restaurants

in Delhi.
 SPECIALITY RESTAURANTS IN INDIA

Mughlai, Chinese, Continental or food from the

South… they're all available. Recent years have
witnessed a marked proliferation of eating places, along
with bold introductions of different kinds of menus to
cater to the sensitive palates and aesthetic sensibilities
of a progressively demanding public. Whatever one feels
like having, the choices are wide. Mughlai, Chinese,
Continental, food from the Northwest Frontier,
South Indian food, delicacies from the coastal states of
India, a variety of salads, fast-food creations,
piping hot Punjabi food, bar-be-cued sizzlers,
Turkish delights, the unusual flavors of cuisine
perfected in beautiful Kashmir, Tibetan food,
dishes from Japan-one just has to name it and it shall
served, for, in matters of taste, India offers a virtually
unlimited choice as did Aladdin's lamp.

Between them, the deluxe and five-star hotels, exclusive

and popular restaurants, and the busy dhabas (the
humble Indian forerunners of modern restaurants)
provide fare that would tempt the most fastidious of
Nawabs (noblemen) or gourmets living in times when
the culinary arts had reached a peak and feasts had
become a measure of class, style and social status.
Reaching out to the large section of people who prefer
their food spicy, steaming hot, prepared from fresh
ingredients instead of those from the cold storage, is a
class of hotels which falls in between the restaurants
mentioned above and wayside eating joints (called
dhabas in the north) in terms of décor and prices. The
taste and quality of their food rivals the best anywhere.
Somehow, the good, wholesome food they offer and the
earthy, matter-of-fact surroundings touch a deep chord
inside one and awaken soft feelings of nostalgia for
another time, another place. Lately, in keeping with
public tastes, the emphasis has been on being different,
on combining cuisine with innovative surroundings. But
these dhabas, though original, true and authentic, are
not the place for those who are squeamish about
surroundings.

Delhi, being the capital, offers most variety, though the

larger influence of Punjabi food is obvious.. Delhi
specializes in heavy curries and Tandoori items apart
from the traditional makki ki rotis (flat bread prepared
from corn) and sarson ka saag (prepared from fresh,
green mustard leaves). Apart from this the Delhi crowd
loves to eat and eating joints are the most frequented
places of entertainment or family outings. As a result,
eating out in Delhi is no problem; eating joints are
spread through the nook and corner of the city. From
five stars to the dhabas Delhi abounds in them. The
Dhabas here are the most developed and frequent.
Delhi and Mumbai are cities where eating out isn't
mere social activity or necessity, but an obsession that
knows no barriers, They are cities of food lovers whose
appetites and culinary curiosity have given rise to
myriad specialty restaurants and local cuisine eateries
that cater to every palate and budget.

Mumbai is a true potpourri of cultures and influences

and, hence, one will find restaurants serving cuisine
from all over the country that have integrated
themselves into the local food stream so well that they
too are considered local specialty restaurants. Mumbai,
however, has quite a few restaurants and eateries that
by virtue of their cuisine, location, history or ambience,
make dining out in this city a truly unique experience.

The gastronomic array that one encounters along the

coast comprises fish, crabs, prawns and lobsters,
coconut and pork. If one starts the journey at the famed
Gateway of India in Mumbai, one is engulfed almost
instantly by the Chinese, Portuguese, Goan, Parsee,
Continental, Bengali, Gujarati, Kutchi, Mangalorean,
Punjabi and Irani restaurants. Mumbai's restaurants
reflect the character of the city in many ways: being a
city which houses people from each and every state, the
food is distinctive in the manner in which materials and
ingredients are used. One can crown it with certain
specialties associated only with the city-local pomfret
(red pomfret), Bombay duck, shell fish, Parsee dhansak
and, of course, the inevitable pao bhajis, roadside
sandwiches, bhel-puris all washed down by some
scrumptious all-flavor ice cream dished out in one of the
Parsee dairies.

Moving down further south to Goa and the music

begins to play. Fish dominates the platter here, being
cooked and eaten in every conceivable manner; one can
have it fried, can curry it, pickle it, dry it or just roast it
on coals… one can get fish at street corners, makeshift
stalls or in regular markets, and, if one so desires, one
can hire a boat and go fishing. If fish isn't exactly one's
strong point, one can try some of these: sorpotel takes
pride of place at every Goan feast-diced pork cooked in
red masala ground in toddy vinegar. Vindaloo (garlic
liquor) is a specialty made of either diced pork or beef. A
pungent gravy, it is usually eaten with rice. Then there
is the choric, the Goan sausage. Made from pickled pork
with a high concentration of spices, especially red
chilies, vinegar and palm feni, it is stuffed in tripe (which
is not eaten) before being smoked on a wood fire. Goa is
literally dotted with eating places, of which these
seaside resorts outdo each other with a variety of
restaurants.

Continuing the drift southwards, one comes across the

beautiful Kankan landscape of Mangalore. It is a
small city with its built-in harbor dominated by sea gulls,
which peck impudently at the prawns laid out to dry for
hundreds of yards all over the beaches. Mangalorean
curries, with a variety of fish, are extremely pungent
and quite an experience.

Eating out in Chennai is a great experience and

provides a glimpse of the unique lifestyle of the city.
Tamil Nadu is famous for its hospitality and its deep
belief that serving food to others is a service to
humanity. Yet it was only a decade or so ago that South
Indian food was to become popular in hotels and
restaurants. Until then, most hotels served North Indian
or even Chinese and Continental cuisine but the
mouthwatering rasam and the pungent chutneys were
absent from the menu. Specialty restaurants in all price
brackets serving South Indian food are springing up all
over the country.
There are endless varieties of dosas, plain, butter
masala, Mysore masala, rava dosa, rava masala dosa,
and some specials. The dosa is a fantastic dish
originating from South India, which is made of a batter
of rice and pulse. It is crisp, thin, and roasted with some
fresh butter. When it is stuffed with potatoes, it is called
masala dosa. It is served with a spicy dish called
sambhar. In most places in Chennai, the sambhar is a
little too spicy, and in some places, it is simply plain with
lesser proportion of masala or spices. Another item is
the idli, which is steamed. Uttapam is another dish,
which has many varieties.

Bengal is a gourmet's paradise. From the ubiquitous

joints in paaras (neighborhoods) to swank five-stars, it is
a multi-course voyage-an adventure in the realm of
taste and authenticity. Bengali food is not easily
available elsewhere in the country. Bengalis eat
everything with their fingers. They believe that nothing
is better than one's own sensitive fingers to pick out the
bones of fish like Hilsa or Kol. A basic Bengali meal
consists of rice, pulses, vegetables and fish. Whether
there are five dishes or fifty, the most important part of
eating Bengali food is eating each dish separately with a
little bit of rice. The meal is very interesting as the bitter
vegetables are eaten first. Then comes dal (lentil)
accompanied by fritters of fish and vegetables. After this
comes vegetable curry and it is followed by fish curry or
macher jhol (a thin stew) and other fish preparations.
Meat always follows fish and, after meat, chutney
provides the refreshing touch of tartness to make the
tongue anticipate the sweet dish. At the end, paan
(betel leaf) is served, which acts as a mouth freshener
and aids digestion. Among the local fast food, one is the
jhaalmudi and the other is puchkaa (golgoppas outside
Bengal). Jhaalmudi consists of puffed rice (mudi) spiced
with lemon and coriander and mixed with peanuts and
chopped onions.

BUKHARA

FACT FILE

Cuisine:
 NORTH WEST FRONTIER

Covers:
104+26 PDR (TOTAL-130)

Timings:
LUNCH-1230 TO 1445 HRS
DINNER- 1900 TO 2345 HRS

Location:
LOBBY LEVEL

TEL.EXTN:
1972/2951

ABOUT BUKHARA

TALKED ABOUT THE WORLD OVER FOR ITS DELECTABLE NORTH

WEST FRONTIER CUISINE, EXPERIENCE THE RUSTIC FLAVOUR
WHERE YOU TIE A CHECKED APRON AND ARE ENCOURAGED TO
EAT WITH YOUR HANDS. THE AMBIENCE IS DECIDEDLY RUGGED
AND YOU CAN EVEN WATCH YOUR MEAL BEING PREPARED
INFRONT OF YOU. THESE TWO SPECIALITY RESTAURANTS HAVE
BEEN INTERNATIONALLY ACCLAIMED – AS FOR INSTANCE BY THE
FOOD CRITIC OF NEWSWEEK AND THEY ARE ALSO THE
RECIPIENT OF THE PRESTIGIOUS “ GOLDEN FORK AWARD ”.
TIMINGS : LUNCH – 12.30 HRS TO 14.45 HRS
DINNER – 19.30 HRS TO 23.45 HRS
FRIDAY AND SATURDAY- 19.30 HRS TO 24.30
HRS

* NORTH WEST FRONTIER CUISINE

* TELE-RESERVATION IS ONLY DONE BETWEEN 19.30 HRS TO

20.00 HRS
* LUNCH EXPRESS PLATTER MEAL
AWARDS

• Bukhara at ITC Maurya in

New Delhi has been
declared the Best Indian Restaurant in the world
by 'The Restaurant Magazine', UK. It has also
been voted the Best Restaurant in Asia and is
the only Indian restaurant to feature in the
list of 50 Best Restaurants in the World for five
years since 2002.
BUKHARA IN WGMSH&T’S IS THE BEST KNOWN SPECIALITY
RESTAURANT OFTEN ACKNOWLEDGED AS THE BEST RESTAURANT
OF INDIA, BESIDES BEING A WORLD RENOWNED BRAND. BUKHARA
WITH ITS ROUGH INTERIORSAND NORTH WEST FRONTIER CUSINE IS
VISITED BY THE BRASS OF THE WORLD COMMUNITY ALL OVER.NO
VISITS IN DELHI COMPLETES WITHOUT A VISIT TO BUKHARA. A
FEW OF OUR HONOURABLE GUESTS INCLUDE MR BILL CLINTON AND
TONY BLAIR
A UNIQUE CONCEPT, SOPHISTICATED AND ETHINIC TOGETHER
WHERE KITCHEN IS THE PART OF THE RESTAURANT .THE VIEW OF
THE BUSY KITCHEN CHEFS ADDS TO THE TO THE WARMTH OF THE
RESTAURANT.THE TIME IN WHICH THE FOOD IS PREPARED AND IS
SERVED PROVES THE EFFICIENCY AMONG THE RESTAURANTS.SINCE
IT HAS ONLY I30 COVERS “THE BUKHARA PROMENADE” WAS MADE
TO ACCOMMODATE MORE GUESTS WITH AN ENTRY ONLY FOR 7
YEARS AND ABOVE.THE FOOD IS COOKED IN CLAY
TANDOORS IN THE TRADITIONALNORTH WEST FRONTIERS REGION.
OPEN FOR LUNCH 1230 TO 1445, DINNER 1900 TO 2345.
“IT IS REALLYTHE BEST IN TOWN ABOVE ALL COMPARISON!!”

HIERARCHY

F & B MANAGER

MANAGER (CORPORATE)

ASST. MANAGER (F& B)/ MANAGER

MAITRE D’ HOTEL
 SR. CAPTAIN HOSTESS

CAPTAIN

SR. STEWARD

STEWARD

APPRENTICE/TRAINEE

At each Restaurant there is a qualified Maitre De

and / or Captain to supervise the work of stewards.
He in turn is actively supervised by the Restaurant
Manager and the
F&B Manager. Staffs are trained through a series of
training and retraining programs conducted by our
training department and are well versed in the
language, laying of table, knowledge of menu
items, and the equipment used to keep dishes at
the correct temperature. Apart from technical
aspects as discovered by our Quality Enhancement
Department. The stress is not only
professionalism and service, but equally
important, personalisation and courtesy, with a
view of satisfy guests' needs, as is customary in
Deluxe hotels the world over.
RECORDS FILES AND FORMATS

THERE ARE QUITE A FEW RECORDS AND FILES IN PAVILION.

* KITCHEN ORDER TICKET
* TOTALING SLIP – THIS SLIP ISSUED WHEN THERE ARE TWO
OR MORE CHEQUES. SO IT IS SIMPLER TO USE. THE STEWARD
TOTALS THE SUM AND PRESENTS THIS SLIP ALONG WITH THE
BILL.
* REGISTERS :
CAPTAIN’S LOG BOOK –
ALL THE SHIFTS STAFFING ARE NOTED DOWN IN THIS LOG BOOK. THE
SHIFTS AS WELL AS THE OFF DAYS ARE RECORDED HERE.
ATTENDANCE REGISTER –
THIS REGISTER IS MAINTAINED TO KEEP A RECORD OF THE STAFF’S
ATTENDANCE.
TIPS REGISTERS –
ALL THE TIPS COLLECTED IN EACH SHIFT ARE RECORDED HERE.
SALES REGISTER –
THE SALES OF THE DAY ARE RECORDED IN THIS REGISTER. THE SALES
ARE DIVIDED INTO THE FOLLOWING –
BUDGETED
ACTUAL SALES
BUFFET SALES
BEVERAGE SALES
FOOD SALES
AVERAGE SALES

GUEST HISTORY REGISTER –

HISTORY OF THE REGULAR GUEST, THEIR NAMES, DATE OF BIRTHS,
ANNIVERSARY DATE, ADDRESSES, LIKES AND DISLIKES, ANY
PARTICULAR DISH THEY ALWAYS PREFER ARE RECORDED IN THE
GUEST HISTORY REGISTER.

TRANSFER CHECKS –
THIS CHECK IS USED TO TRANSFER ITEM FROM ONE DEPARTMENT TO
ANOTHER. THIS IT MADE IN TRIPLICATE.

LINEN INVENTORY –
THIS BOOK CONTAINS INFORMATION ABOUT THE LINEN ITEMS OF THE
RESTAURANT. AFTER EACH SHIFT, THE DIRTY LINEN IS SENT TO THE
LAUNDRY AND EXCHANGED WITH THE FRESH ONES.

SERVICE AND PROCEDURE’S

THERE IS ONE STEWARD FOR THE PICKUP OF FOOD AND ONE FROM
THE BUFFET. THE STEWARD WHO IS ON THE PICK RECEIVES THE
KITCHEN ORDER TICKET, FROM THE OTHER STEWARDS, PICKS UP THE
FOOD AND DELIVERS THE SAME FROM THE KITCHEN AT HIS FELLOW
STEWARDS STATION.

SERVICE SKILLS

-Table Layout
Changing the table cloth during service

• Laying the covers neatly and geometrically

• Mitering of corners of the table cloth
 -Stacking the side board/ dummy waiter
• Adequate stocks of operational ware like
cutlery, crockery and glassware before every
meal period
• Sauces and condiments (accompaniments)
refilled and fresh
• Stacked in a clear and orderly manner
 -Carrying trays and salvers
• Positioning orders/ clearances etc in a way that
ensures, trays are well-balanced and safe to
carry
 -Reservation/ Table booking
• All the vital information to be solicited and
noted down
• Telephone etiquette and manners

 -Receiving guest(s)
• Make eye contact and offer pleasantries with a
smile
• Seating the guest and service of water

 -Presentation of menu card/ Beverage list

• Always to be presented open from the right-
hand side of the guest
• Appropriate phrase while presenting- “Our
beverage/ food selection, sir”
 -Beverage Order taking
• Ask for specifications/ Preferences of the guest
in terms of brands/ mixers/ quantity etc.
• Suggestive selling of cocktails/ aperitifs etc
• Setup of beverages on salver or beverage
round
• Service from trays on the table with right
positioning and elegance

 -Service of alcoholic beverages

• Whisky, Cognac, Rum, Gin, Vodka, liqueurs
 -Service of non-alcoholic beverages
• Iced tea, Shakes, Lassi, Aerated drinks,
freshlime etc
• Knowledge of garnish and accessories

 Check at appropriate time regarding repeat of

beverages
 -Wine order taking and service
• Sound knowledge about all the aspects of the
wine like variety, region, grapes used, vintage,
price etc
• Techniques involved in presenting and serving
wine
• Matching the wine with guests food order or
choice

 -Food order taking

• Thorough Menu knowledge
• Anticipating the needs of the guest
• Suggestive selling/ Upselling
• KOT writing and placing the order
• Clear communication with the kitchen regarding
special instructions, guest preferences etc

 -Service of food
• Sequence and techniques involved
• Correctly serve the right order to the right
person
• Ensure that proper accompaniments are placed
on the table
• Clearance of the table after each course
• Crumbing techniques

 -Service of hot beverages

• Tea/ coffee/ nourishing drinks etc

 -Compiling a bill without any errors and presenting it

as soon as it is requested
 -Thanking and bidding farewell to the guests

 -Handling guest complaints/ requests

• Service recovery
• Apologize to the guest for inconvenience
caused

 -Bartending skills
• Thorough knowledge of beverages
• Speed and neatness in bartending
• Showmanship in making cocktails etc
• Maintaining right inventories of alcoholic
beverages

 -General skills involved

• Carrying and usage of waiters cloth
• Various napkin folds
• Thorough knowledge of equipment and
serviceware, their usage and maintenance
• Maintaining high levels of personal grooming
and hygiene
• Good interpersonal skills ensuring guest
interaction at all levels
• Attentive position and anticipation of guest
needs
• Clear focus and eye for detail
• Correct usage and handling of linen

SERVICE OF BEVERAGES

GENERAL RULES

• All drinks shall be served / cleared from a service tray /

beverage round, unless served at the bar counter service of
beverage from the right.
• All drinks will be served onto a coaster accompanied with a
napkin. When serving drinks onto a table cloth, coasters
and napkins may be omitted
• A simple food grade stir stick (with or without logo) will be
presented for mixed drinks –
• Bottle or canned beer will be placed next to a glass after
first pouring in front of the guest on the table / counter.

SPIRIT SERVICE

• Straight drink (Whisky) or on the rocks to be served in old

fashioned glass
• Mixed drink to be served in a hi-ball glass
 • A cocktail napkin, a coaster and an empty hi-ball glass on a
coaster are placed in front of the guest
• The old-fashioned glass or hi-ball glass is placed on the
coaster and ice cubes placed in the glass as per guest’s
request. Where 4-5 or more guests are to be served a
couple of hi-ball glasses could be pre-loaded with 2/3 ice
cubes to speed up service. The whisky would continue to be
carried in the shot glass ahead of services. This applies to
the service of Rum, Gin, and Vodka with mixes also.
• The whisky is poured from the shot glass over the ice and a
stir stick is placed in the glass
• Water or soda is added from decanters as per guest’s
request

BASIC RULES

• Deportment, poise, and pacing are all-important and food-

service workers must stand upright and move gracefully;
they should not run or walk quickly as this can convey a
feeling of confusion.
• In order to serve food elegantly at the table the waiter must
adopt appropriate body posture, which can be achieved by
standing about 15 cms away from the customer's chair;
with the left foot forward and with a gentle rotation of the
body from the hip to the left, he should lower the left
shoulder slightly in order to place the plate correctly from
 the left, or to bring the serving dish containing the food to
just above the customer's plate.
• When serving drink from the right, use the same position as
above but with the right foot forward.
• Coffee, tea and all beverages are served from the right, but
sugar can be offered from the left if not on the same tray as
the coffee.
• When crockery and cutlery bear the name or logo of the
establishment, it must be placed in line with the customer-
that is, plates are placed with the badge or logo uppermost
at '12 o'clock'.
• When placing a clean hot or cold plate in front of a
customer, care must be taken to ensure that the thumb
does not touch the upper rim of the plate.
• Prior to the service of an item, any unwanted cutlery must
be removed by the use of a cover plate which is a joint
plate covered with a napkin to prevent clatter; any
additional cutlery is added in the same way using a cover
plate; for hygiene purposes all cutlery must be handled at
the base only.
• Bread rolls and cut bread are served from the left-hand side
by offering the basket to the customer to help himself. If
desired the bread may be served from the breadbasket by
means of a serving spoon or fork.

As the food items are served, the correct accompaniments

must either be offered or placed on the table e.g.. Oil and vinegar
with certain hors d'oeuvre, Parmesan cheese with pasta dishes,
mustard with grilled meats, etc., but at the end of the course the
items must be removed.
WESTVIEW

WESTVIEW, THE ITALIAN SPECIALITY RESTAURANT SERVES

AUTHENTIC LEBANESE AND ITALIAN CUISINE IN A-LA-CARTE,
BUFFET AND THE GRILL SECTION UNDER CHEF BILL MARCHETTI.
WITH A COVER OF 70 AND A FEW MORE ON THE OPEN TERRACE
DINING AREA; IT IS A PERFECT PLACE FOR WINE, DINE AND
MUSIC. SERVES ALL KINDS OF ALCOHOLIC AND NON ALCOHOLIC
BEVERAGES ALONG WITH ENGLISH MUSIC BY GUITARIST PETER
MEHTA. IT OPENS FROM 1930 TO 2345HRS, HOSTED BY MALE AS
WELL AS FEMALE STEWARDS.

FACT SHEET
Address : The Imperial
Janpath
New Delhi 110001
India
Telephone : 91-11-23341234
Facsimile : 91-11-23342255
E – Mail :
Luxury@theimperialindia.com
Website :
www.theimperialindia.com
Our GDS CODES : Amadeus PH
DELHI
Galileo PH24536
Sabre
PH50047
World span PH
DELHI

Architects/ Deisigners
D.J. Broomfield ( architect of the original
structure).
Renovation and restoration of guest
rooms, Lobby , 1911 restaurant by Chandu
Chhada- The Hong Kong based interior
designer.
The spice Route restaurant has been
designed by Rajeev Sethi – India’s cultural
czar.
 THE IMPERIAL

The Imperial's Italian specialty restaurant takes

inspiration from the medieval town of beautiful towers
called San Gimignano in Tuscany. It offers a delectable
fare and boasts a premium selection of Italian wines
and grappa, including San Gimignano's very own
'Vernaccia di San Gimignano.' The restaurant leads
into a terrace courtyard called Paradiso DiVino.

HOTEL ASHOKA
Ratings: 5 Star Deluxe
No hotel symbolizes the traditional grandeur and hospitality of the
historic capital of India more than the Ashok, the fist and foremost of
Delhi's star hotels and the flagship of the Ashok Group.
Set in a prime location of Delhi's Diplomatic Enclave, the Ashok is a
familiar and distinctive landmark, its rose-red walls and arched and
turreted contours setting it apart from the glass and concrete
conformity of other hotels.
Address: 50-B, Chanakyapuri, New Delhi -110 021, India.
Accessibility:
15 km from International Airport. 10 km from Domestic Airport. 9 km
from New Delhi Railway Station.
Locational Advantage:
Situated in serene Diplomatic Enclave close to City center/business
district & Airport.

RECORD AND REGISTERS MAINTAINED

LOGBOOK… It is very important register as it is the communication

link between the two consecutive shifts. On the right side the
employee’s present for a particular shift is mentioned on the left hand
and necessary and information which is to be passed on the next shift.
Food & Beverage sales figure are also mentioned in it for a shift…

SALES SUMMARY SHEET :This is a register in which a record of

the forecast sales and actual sales is maintained. It has got separate
columns for food, beverage, total sales, no. of covers sold and
suggestions. It is signed by the F & B director everyday…

LINEN ROOM… It is a small book maintained to keep a record of the

linen exchange of the outlet. In the everyday shift, the soiled linen is
sorted, counted and made into bundles of 10 to facilitate quick linen
exchange and its entry is made in this book…
REPAIR ORDER BOOK… This book is maintained to give the
engineering department all kinds of complaints like electrical,
carpentry, paint touch up etc. as and when required…

MATERIALS REQUISITION BOOK… This book is maintained to

acquire things like pencil, pen, crayon envelopes, etc. from the stores
special children menu is also acquired through this book…

FOOD REQUISITION BOOK… This book is to maintained to acquire

food stores from general stores like jam, marmalade, sauces, mustard,
sugar etc are obtained through this book…
INTER DEPARTMENTAL TRANSFER BOOK… This book is used to
borrow certain items urgently from another department outlets /
departments, when the sources are closed.
Oh cacutta:-

Oh! Calcutta is an ode, a celebration

to the romantic city of Calcutta and its
gastronomic delights. It offers a
diverse and traditional fare of
authentic Bengali cuisine that is
reminiscent of Kolkata as it once was.
A city with electric trams, horse
carriages for taxis and large motorcars
carrying gentlemen and ladies to the
clubs – a cultural capital and an
intellectual force.
The cuisine at Oh! Calcutta is, of course, quintessential Bengali. Contemporary,
yet evocative; modern yet traditional. Our chefs regularly source rare ingredients
from the region, visiting small hamlets in search of a unique dish. The whole point
of the exercise is to consistently surprise the palate – to ensure a constant stream of
unique experiences.
Oh! Calcutta is where Bengalis meet to taste home food and non-Bengalis enjoy
such famed delicacies as Smoked Bekti, Mutton Rezzala and the famous Hilsa
(Ilish).
And that’s not all. Only here can you discover the lost culinary arts served
originally in the old Kolkata Clubs – the Colonial Cuisine which left the land with
the British.

Mainland China

It’s how India travels to China; to the

far-flung provinces of Hunan, Sichuan
and others.
It’s the flagship chain of Speciality Restaurants and the largest chain of fine dining
Chinese restaurants in the country today.
Mainland China serves authentic Chinese cuisine from the major provinces of
China, staying true to the practices and traditions of the land.
Today, Mainland China has a countrywide presence of 30 outlets across Mumbai,
Kolkata, Chennai, Bangalore, Pune, Hyderabad, New Delhi, Guwahati,
Ahmedabad, Baroda, Nashik, Bhubaneswar, Chandigarh and Dhaka (Bangladesh).
New outlets have recently been opened in Jaipur, Surat, Lucknow, Ludhiana and
the most recent one is at Vashi (New Mumbai).
The cuisine itself is based on the principle of Yin and Yang. A sense of balance is
reflected in the dishes. Flavours combine, textures intermingle and colours blend.
This harmony dictates every delicacy that our master Chef from China adheres to
… in all our creations.
Maintaining authenticity and keeping the cuisine contemporary is no mean feat.
Our chefs fly to various provinces in China, interacting with their counterparts on
location. Sometimes even exploring deep within the land looking for new recipes,
new methods, and new ideas. Original sauces, ingredients, spices are all flown in
from Guangdong, Hunan and the fresh markets of Beijing.

MACHAN
Eat among the wild – leopards stealthily watching you, birds calling out, deep
woods and strange sounds all around.
The city of Mumbai has a jungle. It’s called Machaan. The second outlet opened in
Kolkata, recently.
A themed restaurant, Machaan has all the magic and mystery of an untamed jungle.
It’s one of the few themed restaurants in India.
The spread is rare, and mostly forgotten. The menu hails from the jungles of
Ranthambore, the Duars and brings together fantastic fare from Gir to Kanha.
Meats are cooked to perfection; the seasoning exciting. A scintillating ‘forest’ of
freshness, a method of cooking that retains all the tenderness and nutritious value
and unique seasoning that can bring to
life any palate – these are the hallmarks
of Machaan’s sensational debut.
2009 Times Good Food Award for the Best Chinese Restaurant 2009 Mainland
China , Chennai

2009 Top Rated Bengali Restaurant by Burrp 2009 Oh! Calcutta Express,
Mumbai

1999 Mainland China, Bangalore won the coveted H & FS award for Best
Oriental Restaurant

2002 Mainland China, Hyderabad won the coveted H & FS award for Best
Oriental Restaurant

2003 Mainland China, Kolkata won the coveted The Telegraph Good Food
Award

2003 Oh! Calcutta, Kolkata won the coveted The Telegraph Good Food Award

2004 Oh! Calcutta, Kolkata won the prestigious Times Good Food Award for
Best Bengali Restaurant

2004 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for
Best Bengali Restaurant

2005 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for
Best Bengali Restaurant

2006 Mainland China, Pune won the Times Good Food Award for best Chinese
Restaurant

2006 Oh! Calcutta, Delhi won the Times Good Food Award for Best Bengali
Restautant

2007 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for
Best Bengali Restaurant.

2008: Mainland China won ´The Golden Spoon Award, 2008´ for being ´The Most
Admired F&B Retailer of the Year Dine in Restaurant of Indian Origin´.

Mainland China Chennai won the Best Restaurant Award serving Oriental Cuisine
in Chennai by Frappé– Chennai´s Café Lifestyle Magazine.

Yet again Mainland China and Sigree Pune were awarded Times Good Food
Award for best Chinese and Indian restaurant in Pune.
Burrp Food Award for the most authentic Bengali restaurant went to ´Oh! Calcutta,
Express´.

It´s raining awards for Oh! Calcutta Tardeo. The restaurant has been awarded
´Most Authentic Bengali Restauranté by Burrp and ´Best Bengali Restaurant´ by
Times Good Food Guide.

Oh! Calcutta Tardeo won the DNA Award for the

Best Bengali Restaurant 2008
 Sweet Bengal

No one makes Bengali sweetmeats the way Bengalis do. One could get all the
ingredients and mix them in the right proportions and it still wouldn’t be the same.
Sweet Bengal was created to give Mumbai the true Bengali taste, a taste that can
reach the very soul.
To ensure the genuine taste was preserved, Karigars (special cooks) were flown in
from Krishna Nagar, a tiny township in Northern Calcutta famous for its
sweetmeat makers. They set about creating the legendary Mishti Doi and
Rossogolla … and Mumbai was ready to be bowled over.
Snacks like “Karaishutir Kochuri” and “Luchi Alor Dom” were added to the
repertoire. Various kinds of Sondesh, Kheer Kodom, Chomchoms and Rossogolla
Payesh have seen Sweet Bengal grow to 9 outlets citywide.

Sigree
Slow charcoal fires. Heavy iron vessels.
Flavours that stay with you long after your last
morsel. The lost cuisines of ancient India aren’t
for legend anymore.
Sigree, Speciality Restaurants’ latest
endeavour, revives the lost art. Indian cooking
wasn’t always rich or laden with dollops of
cream-based gravies. It was simple, minimalist
and retained the original flavours of each
ingredient.
Sigree’s large iron vessels over a slow-burning charcoal fire and a lot of patience
did the trick. This is how the true flavours of ancient North-Western Indian cuisine
were gently coaxed.
The menu at Sigree is exhaustively researched and restored – exactly as it once
used to be. Sigree is already delighting patrons in Pune, Chennai, Kolkata and
Delhi.

Flame & Grill

“There is a bit of Romania in my kabab!” If this sounds surprising, it’s just the
beginning.
Imagine a grill capital of the world.
Flame and Grill, one of the newest additions to the Speciality Restaurants fine
dining brand bouquet, is doing just that. Introducing patrons to grilled cuisine from
around the world. And it’s all done right there on your table.
Meats from every continent are cooked in (literally) thousands of different and
exciting ways, imparting wonderful new flavours, and new textures to the meat
itself.
The freshest, choicest of meats, fresh-picked vegetables, seasoning and spices
sourced from many parts of the globe, all combine to create an unforgettable
experience. A culinary journey that takes you around the world.
Unit
Address
Kolkata
Shop No.310, South City Mall, 375, Prince Anwar Shah Road, Kolkata – 700068.
Tel. : 033- 24228502 / 03 / 04
Kolkata Mani Sq.
4th Floor, Mani Square, 164/1, Maniktala Main Road, EM Bypass, Kolkata –
700054.
Tel. : 033-23202186

CHINA TOWN

About five kilometres from the city centre, Tangra Chinatown, Kolkata lies
towards the east zone of the City of Joy. Well-known for the tanneries established
at this locality, Tangra at present gets these in surplus.However, there is a reason
behind the name of this area as Chinatown. Since the local inhabitants of Tangra is
dominated by the East Asians who have settled here, the area is sometimes called
as the Chinatown of Kolkata. For Chinese community established in the state and
beyond, there is no place better than Tangra in Kolkata.

However like the major portion of West Bengal, the health conditions continue to
be degrading among the local populace of this area, which itself is situated in the
city like Kolkata. Moreover, this locale faces serious problems due to toxic waste
caused by the surplus of tannery units. That’s why after reviewing the health status
in the region; it was in response to the government orders that many tannery
factories were shifted from Tangra to Bantala.
However, one of the famous foods to be found at Tangra Chinatown, Kolkata is the
traditional Chinese food. The eateries in the area have been serving the popular
Chinese preparations for years. Some young entrepreneurs that have migrated to
other parts of India have earned a name for themselves and the food which
everyone relishes.
OTHER SPECIALITY RESTAURANTS IN KOLKATA

Waldorf Restaurant

Address:
Russell Street, Kolkata, 700071
Phone:
+91-33-2227111
SPECIALITY- CHINEESE
Pan Asian
Address:
ITC Hotel, The Sonar Kolkata, 1, JBS Haldane Avenue, Kolkata, 700047
Phone:

+91-33-23454545

SPECIALITY- CHINEESE AND THAI

Bhojohori Manna
Address:
18/1, A Hindustan Road, Kolkata, 700029
Phone:
+91-33-24663941, +91-33-24667686
+91-9836304332
SPECIALITY- SEAFOOD AND BENGALI CUISINE

6, Ballygunge Place
Address:
6, Ballygunge Place, Kolkata, 700019
Phone:
+91-33-24603922
SPECIALITY- AUTHENTIC BANGLA CUISINE

Charnocks
Address:
KB 26, Sector 3, Salt Lake City, Kolkata, 700098
Phone:
+91-33-23351349, +91-33-23351086
SPECIALITY- CONTINENTAL
 Barbeque
Address:
No 34B, Belvedre Road, Alipore, Kolkata, 700027
Phone:
+91-33-22233939
SPECIALITY- CONTINENTAL AND BIRIYANI

Peter Cat
Address:
18A, Park Street, Kolkata, 700016
Phone:
+91-33-22298841
SPECIALITY- NORTH INDIAN

La Zeez Hotel Pvt Ltd

Address:
No 83b, Chowringhee Road (xing Elgin Road), Kolkata, 700020
Phone:
+91-33-22230157, +91-33-22233254
+91-9836386222
SPECIALITY- NORTH INDIAN

Zaranj Restaurant
Address:
No 26, Jawaharlal Nehru Road, Kolkata, 700087
Phone:
+91-33-22495572, +91-33-22499744, +91-33-22490369, +91-33-22490370
SPECIALITY- NORTH WESTERN FOOD

Orkos Restaurant & Lounge Bar

Address:
E306 , City Center Salt Lake, DC Block, Salt Lake, Near Bekas Bhawan, Kolkata,
700064
Phone:
+91-33-23584274, +91-33-23584317, +91-33-23588854
+91-9830412319
SPECIALITY- NIORTH INDIAN
 Tamarind
Address:
No 177, Sarat Bose Road, Dessparaya Park, Kolkata, 700029
Phone:
+91-33-24638799
SPECIALITY- SOUTH INDIAN FOOD

Banana Leaf
Address:
73&75 Rash Behari Avenue, Rabindra Sadan, Kolkata, 700026
Phone:
+91-33-24641960
SPECIALITY- SOUTH INDIAN

Flavours
Address:
No 15/C, Sarat Bose Road, Opposite To Hindustan Club, Kolkata, 700020
Phone:
+91-9830886820|+91-9830886821|+91-9830886822
SPECIALITY MULTY-CUISINE AND VEGETERIAN

Big Boss
Address:
No 54-C, Matheswartala Road, Kolkata, 700046
Phone:
+91-33-23282405, +91-33-23290077
SPECIALITY- THAI

Ar-Han-Thai
Address:
No 31, Bentinck Street, Kolkata, 700069
Phone:
+91-33-22437857, +91-33-22489587, +91-33-22436766
SPECIALITY- THAI
SPECIALITY RESTAURANTS IN MUMBAI

Origami
Address:
4th Floor, Atria Millennium Mall, Dr. Annie Besant Road, Opposite Poonam
Chambers, Worli, Mumbai, 400018
Phone:
+91-22-24813367, +91-22-24813367
+91-9820127627
SPECIALITIES- JAPANEESE

Wasabi Restuarnt
Address:
The Taj Mahal Hotels, Apollo Bunder, Mumbai, 400039
Phone:
+91-22-56653366 , +91-22-66653000
SPECIALITY- THAI

Leopold Cafe
Address:
Bhagat Singh Road, Apollo Bunder, Colaba Causeway, Colaba, Mumbai, 400001
Phone:
+91-22-22020131, +91-22-22873362
SPECIALITY- CHINEESE

Gaylord
Address:
Mayfair, Veer Nariman Road, Church Gate, Mumbai, 400020
Phone:
+91-22-22821259, +91-22-22044693
SPECIALITY- NORTH INDIAN
 Status Restaurant

Address:
No 208, Regent Chambers, Opposite Maker Chamber 6, Nariman Point, Mumbai,
400021
Phone:
+91-22-22872821, +91-22-22040345
SPECIALITY- GUJRATI FOOD

Urban Tadka
Address:
8, Shiv Shopping Centre, JP Road, Seven Bungalows, Versova, Andheri West,
Mumbai, 400053
Phone:
+91-22-26328172
SPECIALITY- PUNJABI

Punjabi Tadka Restaurant

Address:
Ramee Guestline Hotel, Dadar East, Mumbai, 400014
Phone:
+91-22-24177943, +91-22-24177900
SPECIALITY- PUNJABI

SPECIALITY RESTAURANTS IN GOA

Shalom Med Lounge Bar & Restaurant

Address:
4th Ward, Colva Beach, Salcette, Goa, 403173
Phone:
+91-832-2788989
SPECIALITY- SEEFOOD

Lobos Paradise

Address:
Morjim,Goa,403512
Phone:
+91-832-2244394, +91-832-2244845
+91-9822165100|+91-9823992442
SPECIALITY- SEEFOOD
 Spicy Bella Restaurant & Bar
Address:
Opposite Campal Parade Ground,Balbhavan Road, Panaji, Goa, 403001
Phone:
+91-832-6454710, +91-832-2220188, +91-832-2220166
+91-9923320660|+91-9225988260|+91-9225988261
SPECIALITY- PUNJABI

Little Italy
Address:
136/1, Gauravaddo, Calangute, Candolim, Bardez, Goa, 403516
Phone:
+91-9326013324|+91-9370547444
SPECIALITY- ITALIAN

I 95 Restaurants
No.1/115A, Gauravado, Behind The Art Chamber,Castello Vermelho, Calangute,
Goa, 403516
Phone:
+91-832-2275213
+91-9881301184|+91-9823128567
SPECILITY- ITALIAN

SPECIALITY RESTAURANTS IN BANGALORE

Chandni Chowk
Address:
No 28, 6th Block, 80 Feet Road, Koramangala, Opposite IBP Petrol Bunk,
Bangalore, 560095
Phone:
+91-80-41105757, +91-80-41105454
+91-9886835336|+91-9845926300
www.chandinichowk.co.in | chandinichowk@gmail.co
SPECIALITY- NORTH INDIAN

Mast Kalandar
Address:
No 425, 80 Feet Road, Opposite NGV, Koramangala 6th Block, Bangalore,
560095
Phone:
+91-80-41214646
SPECIALITY- NORTH INDIAN AND PUNJABI

Samarkand
Address:
No 66, Gem Plaza, Infantry Road, Next To Hypnos, Bangalore, 560001
Phone:
+91-80-41113366
www.bjngroup.in | info@bjnhotels.com
SPECIALITY- NORH INDIAN AND NORTH WESTERN

The Urban Nawab

Address:
Opposite Innovative Multiplex, Above Inspirations, Sarjapur-Marathahalli Ring
Road, Marathahalli, Bangalore, 560037
Phone:
+91-80-25234546
+91-9620629222|+91-9886715333
SPECIALITY- NORTH WESTERN

Indijoe Restaurant
Address:
No 1, Carlton Towers, Old Airport Road, Opposite To Diamond District,
Vimanapura, Bangalore, 560017
Phone:
+91-80-41113636, +91-80-41113322
www.bjnhotels.com | info@bjnhotels.com
SPECIALITY- CONTINENTAL

La Casa
Address:
744, Chintal Plaza, Nea Shopping Complex, 10th Main, 33rd Cross, 4th Block,
Jayanagar, Bangalore, 560041
Phone:
+91-80-26554613
SPECIALITY- CONTINENTAL

Indijoe Sizzlers
Address:
Kalpak Arcade, Church Street, Opposite To Empire Hotel, Next To Java City,
Bangalore, 560001
Phone:
+91-80-41113311
www.bjnhotels.com
SPECIALITY- SIZZLERS

Giancarlos Place
Address:
4/1, Walton Road, Above Cafe Coffee Day, Lavelle Road Junction, Bangalore.
560001
Phone:
+91-80-41571350, +91-80-41571355
+91-9845789537
www.giancarlosplace.com | info@giancarlosplace.com
SPECIALITY- ITALIAN

Via Milano
Address:
No 603, Asha Plaza, 3rd Floor, 80 Feet Road Ring Road, 4th Block, Koramangala,
Bangalore, 560034
Phone:
+91-80-41309997, +91-80-41309994
+91-9008199028|+91-901977231
SPECIALITY- ITALIAN

SPECIALITY RESTAURANTS IN CHENNAI

The Great Kabab Factory

Address:
Radisson G R T Hotel, G S T Road, St Thomas Mount, Chennai, 600016
Phone:
+91-44-22310101
www.raddison.com
SPECIALITY- NORTH INDAIN AND KABAB

Copper Chimney Restaurant

Address:
74, Cathedral Road, Gopalapuram, Chennai, 600086
Phone:
+91-44-28115770
SPECIALITY- NORTH INDIAN
 Pathankot Punjabi Restaurant
Address:
# 769, Spencer Plaza, Shop # D1, Anna Salai, Chennai, 600002
Phone:
+91-44-43516667
+91-9710744221|+91-9176235244
SPECIALITY- PUNJAB

Shansi Chinese Restaurant

Address:
No 789, Spencer Plaza, Shop No 2 S, 1St Floor, 1St Phase, Anna Salai, Mount
Road, Opposite To Tvs Showroom, Chennai, 600002
Phone:
+91-44-28494200
SPECIALITY- CHINEESE
Flower Drum
Address:
462nd Floor, Prince Plaza, Pantheon Road, Egmore, Near Museum, Chennai,
600008
Phone:
+91-44-30228822
SPECIALITY- CHINEESE

Ponnusamy Hotel
Address:
55/1, Gowdia Mutt Road, Royapettah, Chennai, 600014
Phone:
+91-44-28130986, +91-44-28133067
+91-9444051193
SPECIALITY- CHETTINAD
DATA COLLECTION

1. PRIMARY DATA:

The primary data that was collected was mainly through the
questionnaire. A sample of 50 was taken for this study. Also, to
learn more about the organisation and its working methods, the
managers were interviewed. That was open ended interview in
nature.

2. SECONDARY DATA:

The secondary data was collected from various sources like

magazines, information centres and websites to understand the
high speciality restaurant industry in India in general and Delhi
in particular.
 DATA ANALYSIS

Questionnaire - Customer

1Age:

0-10 10-20 20-30 30- 40- Above

40 50 50

0 20 40 30 5 5

Abov e 50 0-10
40-50 20-30
5% 0%
5% 20%

30-40
30%

20-30
40%

These types of restaurants are more popular to the

upwardly mobile and the youth group.

What brings you to the “High -class speciality restaurant”?

Quality Service Variety Ambience

Response

25 40 5 30

40 Quality
Ambience 25%
35 30%
No
30 15%

25

20

Variety
15 Service
5%
Response
10
40%
Yes
5 85%

0
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
6. Which day according to you do you find “ High -class
speciality restaurants ” full?

Monday 0

Tuesday 0

Wednesday 0

Thursday 0

Friday 35

Saturday 40

Sunday 25

Weekends are the times when these places are most

visited. This is in trend to the common metrosexual
behavior.

7. Do you come here with your

Family Friends Girl friend/ Boy Alone

friend

30 45 15 10

Girl friend/
Alone Family
Boy friend
10% 30%
15%

Friends
45%
Family and friends are the main reason that the
customers frequent these places. .

Have you come across any special offers given by these“ High
-class Speciality restaurant”?

Yes No

85 15

Most of the people have actually come across special offers given by
these “ High -class Speciality restaurants”.

CONCLUSIONS

From the above study, we can conclude the following:

1. The restaurants should position themselves more like

Middle/ Upper Middle class rather than for the rich.

2. The youth crowd should be targeted along with the

family crowd.

3. Product variety offered by the restaurants should be

improved;

4. Discounts and offers should be given more on weekdays

so as to pull the crowd to near full capacity on the
weekdays as well.

LIMITATIONS
 The main limitations were time and confidentiality of
information from the company. Also, a larger no. of
restaurants, if taken, could have given us a more
accurate result.

EXECUTIVE SUMMARY

The objective of conducting the market research study was

to identify the unique factors which attract people to
each of these stated restaurants, to determine the
percentage wise preference for these for these
restaurants and to find out the frequency of visit at
each of the stated restaurants.

A set of attributes were generated on basis of objectives

that were previously determined. This would eventually
determine what attributes/benefits the consumer desires.

- Price - Accessibility

- Quality of food - Variety

- Speed of Delivery - Space

- Cleanliness/hygiene - Décor
Based on above attributes concepts were developed on
which analysis could be made.

Finally a personally administered questionnaire survey was

conducted.

Based on which findings have been presented.

BIBLIOGRAPHY
INTERNET
• www.fhrai.com

• www.hotelinteractive.com

• www.thomsonlearning.co.uk

• www.hcima.com

• www.ehotelier.com
• www.hotelier&caterer.com
• www.fooddude.com
• www.biz.yahoo.com
• www.restaurant.org
• www.hotel-online.com
• www.cio.com
• www.entrepreneur.com
• www.mckinseyquarterly.com
HOTEL

The Imperial, New Delhi

ITC Maurya Sheraton, New Delhi

ITC SONAR BANGLA,KOLKATA

CHINA TOWN,TANGRA KOLKATA