Panel Discussions Deliberate on Critical Aspects Of Adulteration In Dairy Products & The Adoption Of Alternative Fuels

Mumbai, May 07: The Hotel And Restaurant Association (Western India) – HRAWI hosted the 7^th edition of HRAWI Conclave and Awards for ‘Empowering Hospitality’ on April 29 at Regenta – The World in Surat. The event featured expert led panel discussions on critical topics – ‘Understand Adulteration in Dairy Products & Raw Materials used in Hospitality Industry’ and ‘Prevent Fire by Good Maintenance and Good Housekeeping’. The highlight of the event was a discussion on ‘Induction as an alternative & Conventional Fuel’ which threw light on adoption of alternative fuels including induction in the hospitality industry.

The conclave was graced by the Guest of Honours – Mr Sumit Kumar – IRS, Pr. ADG, DGTS, MZU, Customs & Central Excise Department, Ministry of Finance, Government of India and Mr Nikhil Madrasi, President, SGCCI.

“The hospitality sector is not peripheral to India’s growth, it is central to it. Beyond its significant contribution to employment, tourism and GDP, the industry serves as a powerful ambassador of ‘Brand India’, shaping global perceptions through every guest experience. While reforms such as the Goods and Services Tax have brought initial challenges, the continued dialogue between Government and industry has led to meaningful progress in rationalisation and ease of doing business. As we move forward, sustained collaboration and a more streamlined regulatory framework will be key to unlocking the sector’s full potential,” says Mr Sumit Kumar.

The panel discussion had Mr Shahid Haradwala, Food Analyst, Surat Municipal Corporation; Mr Viren Shah, Chairman and Managing Director, Jivraj Tea; Mr Yashpal Patel, Owner, Vijay Dairy; Ms Dharmishta Mevawala, Area Sales Manager, Sarvottam Oil; Mr Anil Desai, Proprietor, Flam O Nil Technologies; Mr Anil Bharodia, Fire Safety Officer – Specialist, Govt. of Gujarat and Mr Chinmay Desai, Managing Director, Northern Star Engineering as speakers with HRAWI’s Mr Nirav Gandhi, Sr. Vice-President and Mr Kamlesh Barot, Past President accompanied by Mr Sanat Relia, Vice President of Southern Gujarat Hotel & Restaurant Association (SHARA).

“There is a clear and important distinction between real paneer and analogue paneer, and it is critical for the hospitality industry to recognise and address this responsibly. Authentic paneer is derived solely from milk and does not contain any form of vegetable fat, whereas analogue paneer is typically manufactured using vegetable fats or milk substitutes, often driven by cost considerations linked to the high value of dairy fat. Restaurants must exercise due diligence in sourcing, ensuring that vendors supply genuine paneer and that there is complete transparency in procurement and usage. Beyond quality concerns, there are also nutritional and health implications associated with analogue products, including the presence of trans fats and lower nutritional value. Equally important is the need to avoid any form of misrepresentation. Clear disclosure and accurate labelling are essential to maintain consumer trust and uphold food safety standards across the sector,” says Mr Shahid Haradwala, Food Analyst, Surat Municipal Corporation.

While deliberating on preventing fire by good maintenance and good housekeeping, the panellists emphasised that fire safety must extend beyond mere regulatory compliance, such as obtaining NOCs and become an integral part of daily operations for hotels and restaurants. They highlighted that a majority of fire incidents stem from poor maintenance practices, including grease accumulation, faulty wiring and cluttered workspaces. The discussion underscored the importance of regular equipment servicing, duct cleaning, staff training and ensuring fully functional fire safety systems. Effective housekeeping, they noted, is fundamental to ensuring safety, regulatory compliance and seamless operations.

The panel also engaged in an insightful discussion on induction cooking as an alternative to conventional fuels. Subject matter experts highlighted that induction-based systems are safer, cleaner and more energy efficient compared to LPG or PNG. They elaborated on how such systems can significantly reduce fire risks, enhance kitchen working conditions and contribute to sustainability goals. While acknowledging the higher initial investment, the experts pointed out that hybrid kitchen models, combining gas and induction offer a practical and scalable transition pathway for the industry.

Bringing together leading hotel owners, restaurateurs and hospitality professionals from across the State, the conclave served as a dynamic platform for knowledge exchange, regulatory awareness and recognition of industry excellence.

The event also showcased a presentation by the BRCM College of Business Administration on ‘Developing Tourism in Surat Economic Region (SER) in Alignment with NITI Ayog’s Economic Master Plan’. The same was presented by Dr Ushma Desai; Ms Vedanshi Upadyay and Ms Mahish Mirza of BRCM College of Business Administration.

“The Surat Economic Region holds immense yet underutilised tourism potential and with the right strategic interventions, it can emerge as a significant growth engine for the region. Our approach focuses on positioning Surat as a business led leisure destination, while simultaneously developing eco, rural and experiential tourism rooted in its rich cultural, spiritual and industrial heritage. By identifying high potential tourism circuits, strengthening stakeholder collaboration and investing in capacity building, we aim to create a holistic and sustainable tourism ecosystem. From textile and diamond industries to culinary experiences, coastal tourism and heritage trails, Surat offers a unique blend of economic strength and cultural richness that can redefine its identity as a compelling tourism destination,” says Mr Nikhil Madrasi, President, SGCCI.

“Surat is not only a thriving commercial hub but also a rapidly emerging hospitality destination, making it an ideal setting for such meaningful industry dialogue. Platforms like these enable us to come together, exchange ideas and collectively address the evolving challenges facing our sector. The discussions today, from food safety and adulteration to fire prevention and sustainable fuel alternatives, are not only relevant but critical to the future of hospitality. I would like to extend my heartfelt gratitude to our speakers, panellists, partners and organising teams for their invaluable contributions. I am confident that this conclave will lead to meaningful conversations and actionable outcomes for the industry,” concludes Mr Nirav Gandhi, Sr. Vice President, HRAWI.

The panel discussions were followed by an awards ceremony celebrating outstanding contributions of hospitality professionals in Surat and South Gujarat region. The 7^th edition further strengthened the Conclave’s reputation as a premier regional industry forum, building on its successful editions held in Pune, Ahmedabad, Nagpur, Nashik, Lonavala, Indore and Mahabaleshwar.

About the Hotel And Restaurant Association (Western India) – HRAWI

The Hotel And Restaurant Association (Western India) – HRAWI is a 76 years old Association of Hotels and Restaurants in Western India. Its members include Restaurants and Hotels up to 5-Star Deluxe categories. With membership base spread across Western India, HRAWI covers Maharashtra, Gujarat, Madhya Pradesh, Chhattisgarh, Goa and Union Territory of Dadra and Nagar Haveli and Daman and Diu, and is considered to be the voice of the Hospitality Industry. The association is part of the national body of the Federation of Hotel & Restaurant Associations of India (FHRAI), located in New Delhi, which was originally founded in Mumbai in 1950 by the late Mr J.R.D. Tata.