IFEA AWARDS CONTRIBUTORS TO THE HOSPITALITY INDUSTRY
At the Hospitality Expo organised by Aakar at Riverfront, Ahmedabad, IFEA awarded those who have contributed to the food and hospitality sector.
The awards were juried by IFEA founder Anil Mulchandani and were given by celebrity chef Harpal Singh Sokhi.
Parul Zaveri and Nimish Patel started Abhikram with certain principles of sustainability that they insisted on with each client. Abhikram’s portfolio spans a variety of hospitality projects, including palace hotels of HRH Group, luxury hotels like Oberoi’s Udai Vilas, eco-sensitive resorts and clubs. Parul Zaveri on received the award for Abhikram.
Chirashree and Rahul Thakkar of /Thakkar Associates have used local materials and vernacular techniques in the architecture of Maneland Jungle Lodge in Gir, General’s Retreat, Bell Guest House at Sayla, restored havelis, and other hospitality projects. We are happy to invite them on stage for the award.
Prashant Mehta of Sarang Group has done exceptional work on restoring heritage hotels that were damaged during the earthquake and other disasters. Darbargadh Dared is now a Tree of Life Hotel in Bhavnagar district.
Ariane Ginwala has a vast body of work to her credit, including many restaurants. The feather is her cap is Tipai, an eco-sensitive luxury resort made using local building materials and techniques by the village folk.
Amrita Lakhani has designed many restaurants. Her work on design of Mocha Gandhinagar has been much appreciated.
The Vaaz couple of Ruebeneric Designs has been appreciated for their work on food retail design with Chocolates from Around the World.
Bowers Studio, is a young design firm co-founded by Jaydev Parikh and Nishika Soni, graduates from CEPT University. They have designed cafes like Waffle World.
Surendra Patel of Vishalla is an iconic figure who has designed and owns one of India’s first theme restaurants.
The Bakery, Confectionery and Pizzeria Sector has seen vast growth in quantity and quality of outlets.
Kanhai Foods has grown their Kabhi B brand with new verticals like frozen foods and exports, a wide range of breads, and other products. The company’s directors, Vaidehi and Shashank Chokhani received the award for Kanhai Foods.
Upper Crust Group has been a pioneer in quality cakes and cafes in Ahmedabad from decades. Young Aditya D’Souza has joined the business after his studies in UK and grooming by his parents, and Lithosphere is their attractive restaurant and dessert lounge that is making waves today.
Chef Reena Kakkar, with her sister Esha have successfully made Indulgence a name to reckon with in food and pastry. Her pies and desserts are iconic.
Neeraj Hasija’s Healthy Browns, as the name suggests, has introduced a range of healthy options in the bakery and confectionery sector.
Swati Rangwani of Saugat is a home-based chocolatier known for experimenting with flavours and fillings.
Dhvani and Kishan Hindocha from Porbandar come from a family that has a legacy of baking and cake design.
Niharika received the award for Moi, one of the popular dessert cafes.
The importance of Education and skill development can never be underestimated.
We awarded Chef Pradip Dey of MTAC Culinary School, Gujarat 1st certified Culinary School from City & Guilds London. C&G is recognized in close to 150 countries and most of the hotels recognize our certificate. MTAC’s pastry and culinary arts students have been placed in leading hotels like Taj Skyline, Hyatt, Marriott and Lemon Tree Premier.
Khushboo and Ekansh Saxena have much experience in culinary education. They have worked in hotel management institutes. Today, they have taken the bold step of starting L’Artiste Institute of Culinary Arts.
Kannanika Mehta is known for having trained many students in bakery and culinary skills.
The restaurant industry has bounced back after the Pandemic.
Aalap Shah has introduced many international cuisines to Ahmedabad with his Lollo Rosso Restaurant. His meal-in-the-bowl concept has been a success story in the city. He has also opened in Goa.
Rajmohan Modi of Rasna is among the leading names in Maninagar’s restaurant industry.
Jainik Patel’s family has been in the restaurant business from 1981. His new venture Megma Restaurant has redefined the dining scene of Odhav.
Arpana Bhuwania has from long been running restaurants, banquets and a tea lounge called Chai Nashta. This woman entrepreneur now has three restaurants and a boutique in the same building.
Jayanti started as a home chef before she started Sambar Café. Despite having been through tough times of the Pandemic, she has managed to start multiple branches of the brand.
From street food to QSR chains, the progress of these entrepreneurs is remarkable.
Kishan of Jay Bhavani and Narendrabhai for Hari Om Dabeli have risen from street food joints to QSR Chains. .
In the café sector, Takshashila & Himanshu Desai, owners of Sandwichworkz, have created something new and unique in Ahmedabad for breakfast and international food. For students in the university areas, they are Uncle and Aunty rather than restaurateurs.
Another café in the university area, Café Venture Studio is run by Pallavi Shah, an internationally-qualified chef and hospitality professional.
Naimee from Rajkot runs Choukhi Dani, perhaps the first theme restaurant in Saurashtra.
Pritesh Shah of Torito’s has stood firm branching from his flagship at Ambawadi to bakery and a large restaurant on Sindhu Bhawan Road.
Chef Rishab Rana belongs to a family that has been in the hospitality industry from decades. He studied hotel management and worked in star restaurants abroad before returning to Gujarat to start Shaka’s Café in Ahmedabad.
Vedant Birmi has joined his family’s Birmis restaurant business. He has introduced many new dishes and innovations.
Miral Majathia and Amee Vyas and from A Gourmesserie have in a short span of time after the Pandemic made a name for their food, specially Amee’s desserts and bakery.
Tejhal and Mayank Kakkad have started Cream Centre in Ahmedabad with a branch at Paladium Mall.
Kulchas & More and Biryanis & More are young brands that have grown rapidly in new areas like Nikol and Gandhinagar. Ankit Patel received the award for these brands.
Ravi Dalal has made Fresh Roast at their ancestral home, Welcomheritage Mani Mansion, a popular restaurant of Paldi. With his wife Shalini, he has started Curry Whiisk, a cloud kitchen with wide-ranging cuisine.
Three Quarters Indian is a restaurant run by Kapil Singh, who has a long stint in the industry to his credit. Today, the young chef Shlok is doing wonders in the kitchen with modern Indian delicacies. Kapil received the award.
When it comes to Pizzas, the Bhatnagars of Ek One Uno were the pioneers in launching international-style pizzas to Ahmedabad.
Parth Fozdar with his culinary credentials from abroad has brought new lines of pizza and pasta at Fozzies.
The creative sector plays an important role in the hospitality industry.
Antara Boruah has done excellent work in food photography and styling for many restaurants. From catalogues and newspaper advertisements to hoardings, her client list spans a huge range of restaurants, food processing units and farms.
Abhishek Pandey, Creative Director of The Heritage Art, designs souvenirs. The Heritage Art is a young startup by Richa Dalwani that has filled the gap in the tourist souvenir market of Gujarat. Their souvenirs are sold in many prestigious hotels and gift stores, including the Pradhan Mantri Museum in Delhi.
Dixa Pandit of Brilliant Bloggers is providing influencer marketing solutions to the restaurant industry.
Pooja Sangani is a food journalist, columnist and blogger.
Ankita Sharma is a Social Media Strategist who handles the social media of many leading food brands. She is co-editor of Culinary Entrepreneurs, the IFEA magazine.
For back-of-the-house design, Bhaskar Sharma has much experience. Aditya Jhala of Gourangaa Hospitality was also awarded for back-of-the-house design.
Hospitality professional Milind Shah has been providing valuable services of pest control to the hotel and restaurant industry.
For restaurant operations, Sinbad Consultancy was awarded for their work on numerous restaurants. Suril Udeshi was awarded by us for his work with Under The Neem Tree.
Category: Architecture & Design
- Parul Zaveri and the late Nimish Patel, Abhikram
- Chirashree and Rahul Thakkar
- Prashant Mehta, Sarang Group
- Ariane Ginwala
- Amrita Lakhani
- Ruebeneric Designs
- Jaydev Parikh and Nishika Soni, Bowers Studio,
- Surendra Patel, Vishalla
Category: Bakery, Confectionery & Desserts
- Vaidehi and Shashank Chokhani, Kanhai Foods (Kabhi B)
- Aditya D’ Souza, Upper Crust and Lithosphere
- Chef Reena Kakkar and Esha Kakkar, Indulgence
- Neeraj Hasija, Healthy Browns
- Swati Rangwani, Saugat (Chocolate)
- Dhvani and Kishan Hindocha
- Niharika, Moi
Category: Culinary Education & Skill Development
- * Chef Pradip Dey, MTAC Culinary School
- Khushboo and Ekansh Saxena. L’Artiste Institute of Culinary Arts.
- Kannanika Mehta, Kook with Kannanika
Category: Restaurant
Aalap Shah, Lollo Rosso
Rajmohan Modi, Rasna
Jainik Patel, Megma Restaurant
Arpana Bhuwania, Trooft
Jayanti Kumar, Sambar Café
Kapil Singh, Three Quarter Indian
Naimee, Choukhi Dani
Pritesh Shah, Torito’s
Kishan Rajput, Jay Bhavani
Narendra Teli, Hari Om Dabeli
Takshashila & Himanshu Desai, Sandwichworkz
Pallavi Shah, Café Venture Studio
Chef Rishab Rana, Shaka’s Café
Vedant Birmi, Birmis
Miral Majathia and Amee Vyas, A Gourmesserie
Tejhal and Mayank Kakkad, Cream Centre Ahmedabad
Ankit Patel, Kulchas & More and Biryanis & More
Ravi Dalal, Fresh Roast and Curry Whiisk
Category: Pizza
Bhatnagars, Ek One Uno
Parth Fozdar, Fozzies.
Category: Consultants and Service Providers
Antara Boruah, Food Photographer & Stylist
Abhishek Pandey, Creative Director of The Heritage Art
Dixa Pandit, Brilliant Bloggers
Pooja Sangani, Columnist
Ankita Sharma, Co-editor of Culinary Entrepreneurs
Bhaskar Sharma,
Aditya Jhala, Gourangaa Hospitality
Milind Shah, Alfa Group Of Companies
Sinbad Consultancy
Suril Udeshi, Consultant, Under the Neem Tree
