“ Now with the Government relaxing the ban on the sale of liquor we are hoping to salvage from the unsold stock which in turn can induce some liquidity into our businesses. This will introduce working capital for many establishments that are bleeding in outgoing expenses and are sitting on dormant stocks,” says  Gurbaxish Singh Kohli, President, HRAWI.

In the letter to the Government, the HRAWI has requested that either it directs manufacturers to replace liquor stocks that are on the verge of expiry or already expired or allow the sale of perishable liquor stocks from the outlets of FL3 License Holders, as and when the same is advisable, under the present circumstances.

“Under the present situation of chaos at the liquor shops across the country, we believe allowing all FL3 licensees to sell liquor would help the cause of social distancing, maintenance of law and order and reducing the risk of crowding at public places. Our suggestion is only complementary to the Government’s decision of allowing the sale of liquor across the State. Being a highly capital and labour-intensive industry, we need something to work with, something that allows us to continue to remain in business. We are hopeful that the Government takes into account the Hospitality industry’s catastrophic situation during the phase of the lockdown and allows us this opportunity to survive,” concludes Kohli.

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In terms of cuisine guests visiting the Swiss Alps resort of St. Moritz are spoilt for choice. Next to gourmet food, the restaurants in and around St. Moritz have summed up 270 Gault Millau points, visitors will find typical dishes from neighbouring Italy, regional favourites such as the Engadiner nut cake, and Swiss evergreens like Rösti. And now the Kempinski Grand Hotel spices up St. Moritz by welcoming Indian specialty chef Chhotu Kahatik in their team.

Khatik was born and raised in Jaipur where he found his inspiration for the art of cooking through his mother and started to cook for his family when he was 16 years old. He then developed his skills in different luxury hotels in India, the Maldives and Riyadh. Over the past years he not only mastered the Indian cuisine but also fell in love with Italian food and started to experiment on a fusion of the two culinary worlds. “One of my favourite Italian dishes is “Pesce all’acqua pazza”, a recipe for poached white fish, which I put an Indian twist on by marinating the fish with Madras Curry. But I also love to prepare traditional Indian dishes, such as Laal Maans, a meat curry from Rajasthan” explains chef Khatik and continues: “I am very excited for my new role here at the Kempinski Grand Hotel des Bains and am especially honoured to work with such a skilled and awarded executive chef. Matthias Schmidberger and his team have given me a warm welcome and I am looking forward to get to know the local cuisine and explore the lush Alpine landscape in St. Moritz.” Kempinski Grand Hotel des Bains will now integrate Indian dishes in the menu.

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