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EDIT ORIA L
Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com
Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai)
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Layout & Design Hari Kumar. V Abhishek Singh Rathore
ustainability is a major issue for the restaurants in India. New concepts are launched every year and the consumer ends up in defining the success of the restaurant on the basis of concept,
quality and affordability. Most of the time restaurants fails to impress upon consumers for various reasons, and what we see a return to the classic instead of the comics. While fusion cooking feels dated, so many cuisines have celebrated the ingredients and flavours from other cultures for a long time. Most fusion dishes incorporate familiar elements, which appeal to the human love of the familiar and the affection for comfort food. Cover story talks about the Fusion food scenario and finds that joining together of different cultural influences remains a major part of the culinary scene today. While starting a restaurant is exciting, it is also time consuming and, to launch it successfully, it is necessary to know all the pros and cons. To become a restaurateur having a booming and lucrative establishment one has to take several aspects into consideration. Business story takes a look into this business to help creating a recipe for success. Since consumer has become economically stronger, exposed and much aware, the industry is observing changes in consumption patterns
Production Assistant Jyoti Gupta Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Director Sales Sanjay Anand Mobile: +91 9811136837 Director Operations Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833
of consumers. Beverage story discusses how new trends contributed significantly to the growth of Indian beverage industry. Waffles have today become popular in several restaurants and is hot favourite among the present generation. Bakery story discusses how the adaptability of this dish has evinced keen interest among the entrepreneurs who want to become a part of this exciting business. Probiotic products are being launched after extensive research and these are now available at leading outlets & foodservice institutions. The Health section dwells upon the judicious use of the probiotics. Read more about how orange has evolved as key ingredient in our daily life, new trendy restaurant concepts, role of social media in restaurant promotions, profiles and hygiene.
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Website: www.fbrmag.com E-mail: info@hammer.co.in Š 2019 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi. Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission. Annual subscription rate within India is Rs. 500 and for overseas it is US $180, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
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Contents A P R I L- M AY 2 01 9
COVER STORY
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DEPARTMENTS
Evolution of Fusion Cuisine
BUSINESS
Event 04 32
A Challenging Task
FEATURE
News 10 38
Eating Out with Social Media
TREND
40
Appointment 18
Report 20
Trendy Concepts Profile 54
AGRI
44
The Orange Coloured Delight
BEVERAGE
Restaurant 58 46
Drinks Trends
BAKERY 50
Chef Voice
60
Hygiene 66
Aroma of Waffles Product Preview
68
HEALTH & NUTRITION 62 Potential of Probiotics
Apr-May ’19
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Interview 72
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EVENT the
Third Edition*
PASTRY
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27-28 July 2019 Whitecaps International School of Pastry - Bangalore.
Attention PASTRY QUEEN INDIA 2019 Are you a 27-28 July 2019 at Whitecaps International School of Pastry, Bangalore
Lady Pastry Chef?
Entries Open for
Chef Sanjana Patel Pastry Queen India 2015
Chef Eureka Araujo Pastry Queen India 2017
Pastry Queen India 2019 27-28 July 2019, Whitecaps International School of Pastry - Bangalore. 2015 2017
A PASTRY
Pastry Queen India is lauded as a major platform for talented Indian Women's Pastry Chef Professionals. An
to share experience & a platform for growth for female chefs who work with elegance & style to fteropportunity concluding twoto the successive Pastry inSugar, Blown Ribbons, Figurines, demonstrate world the professionalism the International pastry Sugar, making sector. Third Edition* Queen India (PQI) in the year 2015 Flowers, Pastillage) and Chocolate Sculpture, The 2019 winner will represent India at & 2017, in which the winners were Chocolate Pralines, contemporary Chocolate Ladies World Pastry Championship for the Chef Sanjana Patel & Chef Eureka Araujo, Baked Cakes, Mini Pastries, the Dessert on a the title ‘The Pastry Queen 2020' who also represented India at “Ladies Worlds Plate & the Dessert in a Glass. At SIGEP, Rimini, Italy inThe January 2020 2019 year Pastry Championship” at Sigep 2016 & 2018, competition theme 27-28 forJulythis Whitecaps International School of Pastry - Bangalore. Hammer group along with Italian Exhibition is - “The Genius of Leonardo da Vinci”. The Apply / Call: sanjayhammer@gmail.com Group (IEG), Organiser of SIGEP show, and theme must be illustrated by combining sugar in association with Epicure Frozen +91-9811136837 Foods & &pastillage harmoniously in the required Beverage & Whitecaps InternationalEligibility School Criteria: creation. The primary selection is open for Indian Lady Pastry Chefs currently actively in an organisation of of Pastry brings third edition ofprofessional the event. Invitation is working on for the candidates repute above 21 years, having proficiency in Sugar Art i.e. Sugar Sculpture (Participating Chef should have a good exposure in Boilingisof now Sugar, Casting, Sugar, Blown Sugar,India Ribbons, Figurines, Flowers,in Pastillage) and ChocolateThe Sculpture, The hunt on forPullPastry Queen interested participating. deadline is Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass. 2019, who will represent India for "The Pastry June 15, 2019. Organised by: Queen" – Ladies World Pastry Championship Fo r f u rt h e r i n fo r m at i o n a n d fo r during SIGEP show in Rimini, Italy, to be held participation contact: 41 onSanjana 18-20Patel January 2020. Sanjay Anand Chef Chef Eureka Araujo Pastry Queen India 2015 Pastry Queen India 2017 22. 01. RIMINI Expo Centre ITALY +91 9811136837 Pastry Queen India is lauded18as a 2020 major Mob: platform for talented Indian Professionals E-mail: sanjayhammer@gmail.com www.pastryqueenindia.com * The Pastry Queen India happens once in 2 years Women Pastry Chefs. It is an opportunity to Visit: www.pastryqueenindia.com share experience & a platform for growth 27-28chefs July 2019, Whitecaps InternationalCategories School of Pastry - Bangalore. for female who work with elegance of the Menu & style to demonstrate to the world the Pastry Queen India is lauded as a major platform for talented Indian Pastry ChefPastillage) Professionals. An SugarWomen's Display (Including - 1 No. professionalism in the International pastry opportunity to share experience & a platform for growth for female chefs who work with elegance & style to (Min Height 120 cm) demonstrate to the world the professionalism in the International pastry making sector. making sector. Chocolate Cake - 2 No. Identical Cakes - 1 Judged by Influential Connoisseurs, ThePastry 2019 winner will represent for Judging, 1 forIndia tasting at (1000 - 1200 Gms) the highly accredited competition will serve D e s s e r t B a s e d ofor n Ta r t ( S i n g l e Ladies World Pastry Championship as the competition to pre-select One Team portionIdentical Pcs.) 6 no. the title ‘The Pastry Queen 2020' (1 for Buffet, 3 (Contestant & her Mentor). for Jury, 1 for Jury Committee, 1 for Picture) The 2 days competition, whichRimini, will take Italy in January 2020 At SIGEP, (70 - 100 gms) place on 27-28 July 2019 at Whitecaps Mini Pastry Finger Ring - 10 No.- Identical Apply / Call: International School of Pastry, Bangalore, Pcs. (1 for Buffet, 3 for Jury, 1 for jury sanjayhammer@gmail.com is open for the primary selection for Indian Committee, 1 for Picture, 4 for Media Jury ) citizen who are above 20 years of +91-9811136837 age, and (15-20 gms) is a professional female pastry chefs currently Eligibility Criteria: Dessert in Glass - 6 No. - Identical Pcs. (1 actively working organisation of repute. The primary selectioninisan open for Indian professional Lady Pastry Chefs currently actively working in an organisation of for Buffet, 3 for Jury, 1 for Jury Committee, 1 repute above years, having proficiency in Sugar Art i.e. Sugar Sculpture (Participating Chef should have a good exposure in The 21 participant should have proficiency for Picture)(100-150 grms)and Chocolate Sculpture, Boiling of Sugar, Casting, Pull Sugar, Blown Sugar, Ribbons, Figurines, Flowers, Pastillage) in Sugar Art (Boiling of Sugar, Casting, Pull Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass.
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Attention Are you a Lady Pastry Chef?
Entries Open for st
Pastry Queen India 2019
Organised by: 41
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18 22. 01. 2020 RIMINI Expo Centre ITALY
* The Pastry Queen India happens once in 2 years
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Hammer Food & Beverage Business Review
www.pastryqueenindia.com
Apr-May ’19
Cutlery
Chafing Dishes
Tableware
Counters
VENUS INDUSTRIES
Buffet
Hotelware Products
Mfrs. & Exporters of Stainless Steel Cutlery, Hotelware & Lifestyle Products. Office / Showroom:- 1-Basai Road, Moti Nagar, New Delhi - 110015, India ; Tel: (91-11) 43163300 Manufacturing Unit :- Plot No. 386, Phase -1, Industrial Estate HSIIDC Barhi, Sonepat, Haryana. Hammer Food & Beverage Business Review Apr-May ’19 5 Email: v_khurana@venusindustries.in ; www.venusindustries.in
EVENT EVENTS’ CALENDER Thaifex- World of Food Asia 2019 28 May- 1 June 2019 Impact Challenger & Exhibition Center, Bangkok, Thailand www.thaifexworldoffoodasia.com
Asia Fruit Logistica Gears Up for Grand Show in Hong Kong Large participation of Indian exhibitors and visitors expected at the 11th edition of Asia’s premier continental fresh produce show
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he upcoming edition of Asia Fruit Logistica, the leading international trade exhibition for fresh fruit and vegetable marketing in Asia, is scheduled to be held in Hong Kong from 4th to 6th September 2019. Known to attract high-quality buyers from key markets across Asia witnessing participation from exhibitors belonging to the logistics, machinery and technology sectors, the annual trade fair aims at assisting industry players to build new business contacts and showcase their innovations and products on an international level. Last year, the trade fair witnessed the third highest participation from India with six per cent of total visitors marking their attendance at the event. A larger number of Indian fresh produce traders and supply chain retailers are expected to attend the event this year. “Asia Fruit Logistica attracts buyers and exhibitors from across the world providing a great platform for company leaders and influencers to connect and collaborate globally,” Keith Sunderlal, India Representative, Asia Fruit Logistica, said in a statement. “The three-day trade fair offers opportunities to companies of all sizes to unlock extensive business opportunities by finding new suppliers and building relationships. It is a must-attend industry event to enhance exposure in fast changing trends and technologies in the fresh produce sector,” Sunderlal added. The most recent Fruit Logistica trade fair that took place from 6th to 8th February 2019 in Berlin, Germany boasted a high attendance of over 78,000 trade visitors from 135 countries. Also known as the world’s leading exhibition for the marketing of fresh fruit and vegetables, Fruit Logistica achieved excellent results with nearly every other exhibitor making new business deals this year. With Asia Fruit Logistica, it brings its expertise to Asia, one of the most dynamic and rapidly expanding markets in the world. Exhibitors seeking to showcase their products and services at Asia Fruit Logistica can register at their official website: https://www.asiafruitlogistica.com/en/Exhibitors/
Food Taipei 2019 19-22 June 2019 Taipei Nangang Exhibition Center, Taiwan www.foodtaipei.com.tw MIFB 2019 26-28 June 2019 Kuala Lumpur, Malaysia www.mifb.com.my TRAFS 11-14 July 2019 Thailand Retail, Food & Hospitality Services 2019 Bangkok International Trade & Exhibition Centre (BITEC) www.thailandhoreca.com India International Hospitality Expo (IHE 2019) 7-10 August 2019 India Exposition Centre, Greater Noida (Delhi, NCR) www.ihexpo.com Hong Kong International Tea Fair 15-17 August 2019 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com Annapoorna Anufood India 2019 29-31 August 2019 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Asiafruit Logistica 2019 4-6 September 2019 AsiaWorld-Expo, Hongkong www.asiafruitlogistica.com Food & Hotel India 2019 18-20 September 2019 Bombay Exhibition Centre, Goregaon, Mumbai www.foodandhotelindia.com SIAL India 19-21 September 2019 Pragati Maidan, New Delhi www.sialindia.com
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Novotel Pune Rejigs ‘Fuzion’ Bistro Menu Novotel Pune has rejigged the menu of its Fuzion bistro that offers a wide variety of choices to the patrons — from salads to burgers to sandwiches to wraps to chef’s special pizzas. The new menu includes an array of spread like lemon herb grilled chicken salad topped with fresh lime and herbs, fresh grilled vegetable and ciabatta, traditional Mexican vegetable burritos and chicken quesadillas, spicy nachos and BBQ chicken among others. The menu is specially curated for diners who want to grab a quick and tasty bite, Novotel Pune said, adding that Fuzion is also suitable for a working lunch outing. “Diners can satiate their sweet tooth with special discount of 50 per cent everyday on an assortment of delightful desserts and cakes. This discount will be available every evening from 7 to 10 pm,” Novotel Pune said in a statement.
Burger Singh Unveils New Menu Homegrown QSR chain Burger Singh recently added several new burgers and beverages in the menu. The menu is divided in two parts — vegetarian and nonvegetarian. The new flavours include shahi paneer, Mac and cheese, andewalla, udta Punjab 2.0 with cheesefilled patty (a bigger, revamped version of the old Udta Punjab) and 377 pack. It also includes new beverages namely, Tony pappeh di anar shikanji, Tony pappeh da raw mango, and Tony pappeh di jamun shikanji inspired from Burger Singh's famous Tony pappeh da jeera soda. “The new range of beverages is inspired by Indian flavours and further enhances our India inspired menu,” said Rahul Seth, Chief of Staff at Burger Singh. “377 pack is our initiative to celebrate love for all, the range has been specially crafted for vegetarians and non vegetarians alike, democratising love and Indian flavours,” Seth added.
Game of Gins at Sofitel Mumbai BKC Sofitel Mumbai BKC and wellk n ow n fo o d a n d l i fes ty l e influencer Romi Purkayastha curated an evening of gin aroma games, a guided gin tasting session and an immersive gin experience. Held at the hotel's Gin Bar at Jyran – Tandoor Dining & Lounge, the evening saw expert mixologist Mariki Salyes crate gin cocktails and educate the guests about the history of Colombo No. 7, Beefeater and Tanqueray No. 10 gins. The bar boasts of over 30 unique gins that are sourced from 11 countries with over seven flavoured and five classic types of spirits, infused with an array of special garnishes.
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NEWS SCAN
Alto Vino at JW Marriott Pune Launches New Menu Alto Vino, the signature Italian restaurant at JW Marriott Pune, has unveiled a new menu to highlight the restaurant’s f u s i o n o f innovative and signature flavours. Curated by Chef Christian Huber, the signature dishes at Alto Vino include organic pumpkin ravioli with pumpkin seeds and parmesan foam; homemade squid ink guitar string spaghetti with prawns, garlic and lemon; organic local herb leaves with garden vegetables and roasted garlic; and tiramisu among others. The new menu also encompasses other innovations including a variety of antipasti, pastas, pizzas, risottos and seafood dishes. “ I a m a f i r m b e l i eve r t h at restaurant menus should frequently innovate and evolve to ensure guests are always captivated by fresh flavours and diverse ingredients,” said Chef Huber. “Integrating innovative cooking styles and techniques with the choicest of luxury ingredients makes certain that the menu will keep up with trends but more importantly deliver unforgettable culinary encounters,” Huber added.
7-Eleven Signs Pact with Future Group to Enter India US-based 7-Eleven Inc., the world’s largest convenience retailer with more than 67,000 stores worldwide, has signed a master franchise agreement with a subsidiary of Future Retail Ltd., SHME Food Brands Pvt Ltd, to develop and operate 7-Eleven stores within India. The first 7-Eleven convenience store in India is expected to open this year. The new master franchisee plans to build 7-Eleven stores as well as convert some of its existing locations to the 7-Eleven brand. “7-Eleven, Inc. is among the most iconic global brands in the food retail landscape. We are proud to bring this globally trusted convenience store to India and build new pathways together that will offer Indian customers greater convenience and choices, within their own neighbourhood,” said Kishore Biyani, Founder & Group CEO, Future Group. 7-Elevensaid it will support Future Retail Ltd to implement and localize the unique 7-Eleven business model. “This strategic relationship offers an excellent opportunity to bring 7-Eleven’s brand of convenience and its iconic products to the Indian consumer,” Ken Wakabayashi, Senior Vice President and Head of International, 7-Eleven, Inc. Future Group appointed Hardeep Singh as the Chief Executive Officer for the 7-Eleven retail stores in the country.
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Yellow Tie Hospitality Aims 10 'Wok This Way' Outlets by 2019 After opening the first “Wok This Way” outlet i n I n d i a , re s ta u ra nt franchise management co m p a n y Ye l l ow Ti e Hospitality is planning to launch nine more outlets across major metropolitan cities in the country this year. Wok This Way is an only vegetarian quick service oriental restaurant format serving dishes from across Asia like baos, dimsums, wok (rice and noodle based), desserts and beverages. The first outlet was opened at Oshiwara in Mumbai. Yellow Tie Hospitality has partnered with the brand to grow the business through franchising. “We are very excited and optimistic about Wok This Way and we can’t wait to grow it in India. We are planning to invest $1 million every year for the next three years and plan to open 10 stores in India by end of 2019. We are very optimistic to grow Wok This Way not only in India but across Asia,” Karan Tanna, Founder and CEO, Yellow Tie Hospitality, said in a statement. The idea behind launching Wok This Way was to create a brand which would be easily scalable with reasonable cost of investment and quick set-up time. “When I started this brand I wanted to create a place that offers not just good food but healthy good food. Hence, at Wok This Way we use only fresh ingredients. We do not use any food colours, preservatives or bottled sauces in our kitchen. We have all our sauces freshly prepared,” said Asaid nand Bhatia, Founder, Wok This Way.
Wagh Bakri Ice Tea Premix Range Launched With the aim of offering a healthier alternative to carbonated drinks to beat the summer, Wagh Bakri Tea Group has launched ice tea premix range in various flavours including lemon, orange, peach, khus, litchi, aloe vera and saunf. Available at all leading stores and online platforms such as Amazon.in, these ice tea flavours come with the goodness of vitamin C, Wagh Bakri Tea Group said in a statement. “We have conducted extensive research over the last few years and found that the youth is increasingly choosing healthy options over carbonated and high-calorie drinks,” WaghBakri Tea Group’s Executive Director, Parag Desai, said in a statement. “WaghBakri has created a healthy and refreshing alternative to meet your hydration and energy needs. It is healthy and delicious, something for all age groups and taste preferences,” Desai added.
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Andaz Delhi Launches New Restaurant Soul Pantry Andaz Delhi launched in April its latest restaurant “Soul Pantry”, specialising in nutritional flatbreads, healthy bowls, fruit and yogurtbased beverages and a coffee programme. The flatbreads at the restaurant can be paired with locally sourced toppings with a wide range of options like avocado, chickpeas, sumac, burrata, etc. In addition to the vegetarian and non-vegetarian offerings, Soul Pantry also serves a selection of dessert flatbreads. The restaurant allows guests to choose their dough from healthy grains from across the country - Amaranth (Uttarakhand), finger millet or Ragi (Tamil Nadu), buckwheat (Arunachal Pradesh), barley (Ladakh), and glutenfree rice. Some of the highlights pf the menu are the fresh burrata and arugula oil topping, avocado humus with crispy chickpea and fresh mint & sumac, pork belly & barbecue sauce, susegado with chorizo and Belkot cheese, Mangalore prawn and curry leaves. The dessert flatbreads can be topped with banana, chocolate, baked yogurt and sweet apple. The beverage menu offers yogurt-based drinks with the goodness of kale, flax seed, jaggery, fox millet, chia seeds, ginger, yellow lentil and more. The fruit-based beverages feature seasonal fruits paired with energising ingredients and seasonal herbs.
Jagatjit Industries Joins Hands with US-based Lost Spirits Liquor company Jagatjit Industries Limited (JIL) has entered into a partnership with Los Angeles-based distillery Lost Spirits Technologies (LST) to enhance its current product portfolio and launch new products in the premium segment. LST is known for creating disruptive accelerated aging technology producing whiskey and rum. This technology results in replication of a 20-year aged alcoholic spirit in a span of six days, producing similar chemical signature and taste. JIL said it would strive towards world-class aged and mature alcoholic spirits with the use of the LST technology. "India is the world’s largest individual whiskey market. So for Lost Spirits, choosing a technology partner in India was a very important decision,” Bryan Davis, Founder & Chief Executive Officer of Lost Spirits, said in a statement. This technology is expected to further India’s position as a worldclass whisky hub capable of producing top of the line alcoholic spirits at very competitive price, thereby helping reduce import costs. “Our future with disruptive technology is coming after series of steps that we are taking as a part of our restructuring exercise,” said Roshini Sanah Jaiswal, Chief Restructuring Officer (CRO) of Jagatjit Industries. “This restructuring has enabled JIL to work on product development, packaging and the new technology for the required push necessary for our state associates. Needless to say this transition has resulted in temporary disruption in sales volumes over the last few seasons,” Jaiswal added.
GVK Lounge by TFS Wants to Transform Travel Experience Mother Dairy Fruit & Vegetable Appoints New MD With facilities and services as diverse as food & beverage, luxurious spa, relaxation area, business centre, and library, to name a few, the GVK Lounge at Terminal 2 of Mumbai’s Chhatrapati Shivaji International Airport has made transforming the experience of travellers its main objective. A c re at i o n of Travel Food Services (TFS), one of the country's leading t rav e l F & B a n d retail companies, the service concept at GVK Lounge is based on maximum comfort, providing exclusive attention without compromising privacy. The interiors boast of world-class designs with a distinctive Indian touch that creates a comfortable, enchanting environment. Travel Food Services (TFS) has more than 280 outlets across travel-hubs including airports, railway stations and highways spread across 19 cities.
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Sangram Chaudhary has taken charge as the new Managing Director of Mother Dairy Fruits & Vegetable. Chaudhary, who previously served as the Executive Director of National Dairy Development Board (NDDB), comes with a rich experience of over 30 years in the country's dairy sector. During his stint at NDDB, he has been instrumental in rolling out of National Dairy Plan apart from National & State level policies, implementation of animal nutrition, health, breeding, and related livestock issues, the company said. As the new MD at Mother Dairy Fruits & Vegetable, Chaudhary replaces Sanjeev Khanna who resigned in February 2019 citing health issues. Chaudhary is a Post Graduate in Rural Management from Institute of Rural Management Anand (IRMA), and Masters of Science with specialisation in Life Sciences from University of Gujarat, Ahmedabad.
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NEWS SCAN
Amul Forays Into Fruit Juice Market
Elior India Launches Delhi, Hyderabad Operations
Giving brands such as Frooti, Maaza and Minute Maid new competition, the Gujarat Cooperative Milk Marketing Federation Limited (GCMMF) has launched packaged fruit d r i n k b ra n d “Amul tru” in mango, orange, apple and lychee variants. Amul is Asia's largest milk brand. But GCMMF appears to be focused on leveraging the brand in diversifying its business in non-dairy sectors. In the past couple of years, Amul ramped up its offerings of chocolate-based products. Packed in pet bottles, “Amul Tru” is priced at Rs 10 for 200 ml and it is expected to compete with established brands such as Frooti, Maaza and Minute Maid besides many other regional brands. To expand in the fruit drink category, Amul is depending on its slaes network – including more than 60 sales offices and 12,000 dealers to reach out to 11 lakh retailers.
In line with its startegy to expand operations, food services company Elior India launched its operations in Delhi and Hyderabad in April. A 15,000 sq. ft centralised kitchen which is fully equipped to prepare about 40,000 meals per day with the prime focus of serving nutritious food to the corporate world was also set up, the company said. “We are pleased to announce that by launching our Delhi and Hyderabad operations, we have achieved a major milestone of completing our national footprint. This is purely driven by our vision of providing nutritional and safe food to employees at their workplace,” Sanjay Kumar, MD & CEO, Elior India, said in a statement. “Through constant expansion and the growing awareness among corporate employees for healthy food, Elior India continues to outpace industry growth in the food services segment in India,” Kumar added. Headquartered in Bengaluru, Elior India paved its way into the Indian F&B catering industry in 2017 by acquiring Megabite Food Services and CRCL, the two major contract catering players in India. The brand further expanded to new peripheries in the south as well as broadened their horizon and explored different markets like Hyderabad, Mumbai, Chennai and now achieved a national footprint after expanding to Delhi with an on-site kitchen for a global brand in banking. Elior India said it has eight central kitchens in India and serves over 1.5 lakh meals daily to the employees of various corporate clients.
New Labelling Norms for Alcoholic Beverages The enforcement of new labelling norms for alcoholic beverages, including statutory warnings on liquor bottles, started from April 1, according to India's food regulator, the Food Safety and Standards Authority of India (FSSAI). The specific labelling requirements are declaration of alcohol content, labeling of standard drink, not to contain any nutritional information, no health claim, restriction on words ‘non-intoxicating’ or words implying similar meaning on label of beverage containing more than 0.5 per cent alcohol by volume, labelling of wine, allergen warning, statutory warning, etc. However, the new norms would be fully effective from October 1, FSSAI CEO Pawan Kumar Agarwal told the media. Food safety commissioners and excise commissioners would look into the enforcement of these standards, he added.
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Upsouth Announces Entry in Gujarat Renowned QSR (Quick Service Restaurant) chain Upsouth recently announced its plan to enter the Gujarat market. The brand will soon be launching its first outlet in Ahmedabad. Upsouth brings traditional South Indian vegetarian cuisine in a modern quick service format. After setting presence in Bangalore and Pune, the company is now setting footprints in Ahmedabad, Mumbai and Hyderabad. According to Kumar Gaurav, Vice President, Billionsmiles Hospitality Pvt Ltd., “After the huge success in Bangalore and Pune, we see Ahmedabad as a potential target market for Upsouth. A major portion of the population in Ahmedabad is vegetarian. Since Upsouth is a traditional & fusion restaurant combined with great offers, value pricing, dynamic interiors and LIVE Kitchen atmosphere, it will be a great value proposition for the Ahmedabad and Gujarat market. We plan to see a quick business growth and hope to expand exponentially within the coming months.” Upsouth was started from Bangalore in 2010 by Vijay Abhimanyu Rajendran. It is a quick service (QSR) casual vegetarian South Indian restaurant with an upbeat and contemporary touch which serves quality food with a value conscious pricing in a great hygienic environment. UpSouth makes their food from fresh ingredients, unlike large international chains with their highly processed food at industrial scale.
Yum to Open 600 Taco Bell Outlets Yum Brands, an American fast food company, operating Pizza Hut, Taco Bell and KFC, is planning to open 600 outlets of Taco Bell in India. This will make India the second largest market for Taco Bell outside the US. Taco Bell International’s president Liz Williams announced the tie-up with Burman Hospitality as master franchise, which owns Dabur. Gaurav Burman who heads the Burman Hospitality is confident of investing in the franchise and sure of developing a good venture. Taco Bell entered India in 2010 and opened a few restaurants on its own. It signed on Burman Hospitality as a franchise partner five years later, which led to the opening of 35 restaurants across the country. Taco Bell, which serves Mexican inspired fare, such as burritos and tacos, will also open cloud kitchens in the domestic market.
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APPOINTMENT Amit Kumar Sangwan Pullman and Novotel New Delhi Aerocity has promoted Amit Kumar Sangwan as the Director of Food & Beverage. Before being promoted, he was working as Food & Beverage Manager of the upscale hotel. Sangwan brings to the new role more than 15 years of experience spanning in luxury as well as business hotels. He started his career with TGI Fridays in 2003. He worked with Leela Ambience Hotel for more than five years before joining Pullman and Novotel New Delhi Aerocity during its pre-opening days in 2014. He had worked at other top hotels such as Sheraton New Delhi and Marriott Welcome Hotel. In his new role, Sangwan's main responsibilities will include increasing F&B revenues and implementing new engagements at the hotel.
Amol Patil Hyatt Pune, Kalyani Nagar recently appointed Amol Patil as Head Chef in the organisation. Chef Patil comes with over 20 years of experience across the culinary sectors. This is not the first time Patil got associated with the Hyatt Hotels. He had earlier worked with Grand Hyatt Mumbai for six years and Hyatt Regency Mumbai for two years before he moved on to Radisson Blu Pune for more than a year. In his new role at Hyatt Pune, Patil would be responsible for spearheading entire restaurant operations, kitchen management, banquet event operations and ensuring high quality services to achieve customer delight. He would be extensively planning the menu, buffets, executing policies and procedures and maintaining quality and consistency of food for enhancing satisfaction.
Amit Kapoor Hyatt Pune, Kalyani Nagar has appointed Amit Kapoor as the Food and Beverage Manager where he will be heading the food & beverage service team. Kapoor worked with Jaypee Palace Hotel Agra and ITC Grand Maratha before he moved to Hyatt in the year 2003 at the Grand Hyatt, Dubai as the Assistant Outlet Manager. He later went on to become the Outlet Manager at the property in which he worked for six years. He then moved on to Sofitel Jumeirah Beach, Dubai to head the banquet operations for eight years. In his last assignment, Kapoor was the F&B Service Manager at Courtyard by Marriott, Gurugram Downtown. At Hyatt Pune, Kapoor's responsibility is to build the hotel’s reputation for offering first-class guest experiences to anyone who visits the property – whether they are stopping by for a coffee, attending a conference or bringing the family for a relaxing stay.
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Shimomura Kazuya The Leela Palace New Delhi recently appointed Shimomura Kazuya as the new Head Chef of its modern Japanese restaurant Megu. Backed with 26 years of rich culinary experience, Chef Kazuya is known for his seamless integration of modern and traditional Japanese cuisine. Chef Kazuya has worked over the years in globally recognised kitchens of Hinokizaka at Ritz Carlton Tokyo and in the Michelin starred restaurant Mizumi at Wynn Macau among others. “We are pleased to welcome Chef Shimomura to our modern palace. In his new role, Shimomura will head the Megu team and elevate the modern Japanese dining experience further,’’ said Louis Sailer, General Manager, The Leela Palace New Delhi.
Rohan Malwankar Rohan Malwankar is the new Executive Sous Chef at The Westin Hyderabad Mindspace. With a career spanning well over a decade, Chef Malwankar, along with the Executive Chef, will oversee the functioning of all seven F&B outlets at The Westin Hyderabad Mindspace. He will also be responsible for room service and banquet facilities at the property. Prior to joining The Westin Hyderabad Mindspace, Malwankar was Chef de Cuisine at St Regis, Mumbai. He bagan his professional culinary journey with Marriott International. He also worked in the Asian specialty kitchen, Spices at JW Marriott, Mumbai. Thereafter, he served as Demi Chef De Partie, Grand Hyatt Mumbai as a pre-opening team member of the renovated Coffee Shop 55 East. Following yet another pre-opening stint at Marriott Jaipur, he also served as the Jr. Sous Chef at Marriott Bengaluru Whitefield and Sous Chef at JW Marriott, Juhu, Mumbai.
Akshay Sood Akshay Sood has been appointed as the Director of Food & Beverage at The Westin Mumbai Garden City. In his new role, Sood will be responsible for managing the overall operations of the food and beverage department and delivering excellent guest experiences. He will be leading the food & beverage team and his role entails introduction of new menus, upholding Westin’s brand standards, ensuring high quality service, increasing food & beverage profitability, and conceptualising brand centric wellness food & beverage offerings. His career began as a management trainee in the food and beverage department of the Park Hotels group. He brings along with him an experience of working with luxury brands like Kempinski and JW Marriott with exposure in restaurants and events. His expertise lies in handling a diverse range of functions entailing F&B operations, training and budgeting.
Hammer Food & Beverage Business Review
Apr-May ’19
Apr-May ’19
Hammer Food & Beverage Business Review
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REPORT
Can Railways Have Airport-like Facilities? The Railways will soon also have a range of meal options and lavish food courts, akin to the ones present at major highways By Gaurav Dewan
Executive Lounge at New Delhi Railway Station
T
he Indian Railways is one of the oldest industries in the country. Through constant innovation and evolution, it has continued to maintain its position as the most preferred mode of transport in India. As such, the railway system of India, is today, a lifeline of the country’s transport system. With 23 million travellers and 3 million tonnes (MT) of freight being transported daily by the railways alone, the Indian Railways is also one of the largest railway systems in the world. This is why, the Indian Railways is now actively launching a flurry of redevelopment projects, designed to facilitate a muchneeded makeover of some of the main transport hubs of India. The Piyush Goyal-led Railway Ministry earlier this year announced plan to revamp around 50 important stations, and invest Rs 7,500 crore in the renovation. As part of this initiative, the Ministry is aiming to give the railway stations an almost airport-like makeover. Equipped with a wide range of lavish and advanced facilities and amenities, soon, railways will be able to provide the utmost convenience for all travellers. The Indian Railway Station Development Corporation (IRSDC) is a special purpose
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vehicle set up under the Government, dedicated to these renovation projects. The aim is to offer amenities like posh lounges, modern public toilets, lifts, escalators, water vending machines, and more, like the ones at airports, at railway stations. Free and secure Wi-Fi, which is today an essential requirement in the internet-driven world, is now available at many stations, for all passengers. This move is an important stride, not only towards the redevelopment of the Indian Railways, but also towards a digital India. Railway stations are also being upgraded in terms of security. There have been talks of introducing security systems at railway stations similar to the ones at airports. The food and beverage segment in the industry has also undergone a significant transformation in recent years. Today, most customers are extremely conscious of quality and health, and are willing to pay accordingly, for it. Thus, cleanliness and sanitary conditions of food and beverage stalls in railway stations, especially suburban ones, are being scrutinised carefully, to ensure adherence to health standards. In addition to that, the Railways will soon also have a range of meal options and lavish
Hammer Food & Beverage Business Review
food courts, akin to the ones present at major highways, such as the NH 58 Highway and the NH 4 Highway. To this end, it has already started handing out tenders to private players to set up retail outlets for their brands, within the stations. This is sure to upgrade the travel food industry within the railways. The very way that people consume food while travelling by trains has been transformed with the launch of Rail Dhabas at stations like Vishakhapatnam, Agra Cantt, Madurai, Vijaywada, and Pune. Such tenders have brought a new wave of privatisation within railway stations that has never been seen before. Waiting areas are also being upgraded into posh lounges with food plazas and stalls, so that waiting passengers can fully utilise their free time at the railway stations. There is no doubt that the infrastructure of Indian Railways is on a transformative path towards a glorious future. With the amount of funds being set aside for redevelopment projects and the entry of private players into the railway ecosystem, it can be said with utmost surety that in the near future, the railways will definitely be at par with airports, in terms of quality, hygiene, amenities, and convenience.
(Gaurav Dewan is COO and Business Head, Travel Food Services. Views expressed in the article are his own.)
Apr-May ’19
Apr-May ’19
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C OV E R S TO R Y
Evolution of
Fusion Cuisine
Though purists may criticise fusion food for compromising traditions there is little doubt that it is ubiquitous all over the globe. Fusion cuisine is not only becoming a rage in restaurant storefronts, but also in food trucks. It is noted that some classic foods are also joining the mix-andmatch party. The popularity of this cuisine could be due to the freshness of ingredients, the unique uses of spices in Asian cuisine, or the creative introduction of new elements. Most fusion dishes incorporate familiar elements, which appeal to the human love of the familiar and the affection for comfort food. Ashok Malkani views the Fusion food scenario and finds that joining together of different cultural influences remains a major part of the culinary scene today.
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Hammer Food & Beverage Business Review
Apr-May ’19
C OV E R S TO R Y
F
usion food is popular all over the globe. Cronut (a croissant-doughnut pastry), waffle taco, Pad Thai Pizza are only a few of the fusion food dishes popular abroad. Mention fusion food in India and the first thing that comes to mind is the Indi-Chinese. But that isn’t all. Have you ever tried Cheese and Jalapeno Stuffed Kachoris or Avocado Chicken Kebab or Idli Burger or Coffee Marinated Mutton Chops? Well these are just a few of the fusion food dishes dreamt up by our chefs. Fusion food is a deliberate combination of elements of two or more distinct cuisines to create something different and delectable. It transcends the conventional geographical and historical boundaries to come up with a unique gastronomical fare for today’s post modern world. Although the term “Fusion Food” is relatively new the concept has been around for centuries. If one takes a look down the culinary history, one finds that every nationality borrows food ideas, changing them in the process. Fusion cuisine, today, is distinct from historical combinations of cuisines, such as those that occurred in the sixteenth century when foodstuffs from the New and Old worlds mixed.
Popularity of Fusion Food So how popular is fusion food today, is it popular only in India and why do people prefer it are questions that nag one’s mind. Rajesh Shetty, Executive Chef, GVK Lo u n g e by Trave l Fo o d S e rv i ces , at Chhatrapati Shivaji International Airport Mumbai , Terminal 2, stressed, “Fusion food has always been popular and will continue to trend in 2019. The practice of blending flavours, ingredients and cooking techniques from different cuisines makes it very interesting and is not going to go away any time soon. Fusion cuisine transcends conventional, geographical and historical boundaries. It is not only popular in India but across the globe. Cuisines from South East Asia, South western United States, Mexico, Pacific Rim Cuisine, Italian, Thai, Mexican, French Cuisines etc. are all part of fusion cooking today. People look out for new experiences and there is always a desire to try something different. Fusion food incorporates creativity as it starts with familiar food and then takes the dish to whole new place culturally and creatively. The ‘Taste Experience’ is the very reason people prefer fusion food and the
Apr-May ’19
best part is the amazing flavours that can be achieved.” Gulshan Kumar, Executive Chef, The Orchid Hotel, Pune, reveals, “Fusion food is popular among all the Punites nowadays due to blend of Indian and International cuisine which, put together, gives them a mix of both the worlds. They are able to experience something new and, at the same time, stay connected with the traditions. It is a culture around the globe and lot of countries have adopted the same and incorporated their traditional cuisine with fusion food from different parts of the world. Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United
Hammer Food & Beverage Business Review
Kingdom. Foods based on one culture, but prepared using ingredients and flavours inherent to another culture, are also considered forms of fusion cuisine. For i n s ta n ce, p i z z a m a d e w i t h c h e d d a r and pepper jack cheese, salsa, refried beans or other common taco ingredients is often marketed as "Taco Pizza". This particular dish is a fusion of Italian and Mexican cuisines. Despite the huge varieties of food conveniently available today, everyone craves something new and different. Th o u g h we a l l h ave o u r t ra d i t i o n a l favourites, when we dine out sometimes we want to try new flavours, experience new tastes and expand our taste buds! Fusion food allows you to enjoy your favourites with a twist.”
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C OV E R S TO R Y Jerson Fernandes, Executive Chef at Jeon, the 24 hour coffee shop at Hotel Sea Princess, Mumbai declares, “Fusion food is getting popular and gaining momentum, thanks to the many Indians who visit various countries overseas. They try the local cuisines of those countries, develop a taste for them and want to experience something similar here. A lot of guests expect and crave for fusion food today. There is no hard and fast rule for two or more cuisines to be married together. It is all a matter of one’s choice and likes. Fusion recipes have come into existence and created quite a stir in India with chefs constantly working hard to improvise and take fusion food to the next level. Speaking about its global popularity, I would say that wherever there is a set clientele which enjoys this type of food, the same has to be implemented. Fusion has now become common almost in every corner of the world. America, Mexico, Thailand, Italy and Middle eastern belt being the more common countries to do fusion as that is the need of the hour. They all use the common method of infusing flavours from one cuisine with another and mixing ingredients to get the right flavours, textures and colours to that dish. There are various reasons why people prefer fusion food. It may be because they have heard/ seen it before or even tried it elsewhere and might have loved it, hence would want to repeat the experience. It could also be because someone wants to try something new and experiment with flavours and hence would like to give it a shot. Basically, fusion food is preferred by most of them as there is a gastronomic marriage of two different cuisines, various flavours, textures and even ingredients. It simply breaks the monotony of eating the same authentic single cuisine food repeatedly.” Rohan D'souza, Culinary Director of Silver Beach Hospitality, Mumbai opines, “In my personal opinion fusion food has become extremely popular world over during the last 12 years. It has gained popularity from 2006, when I used to work for UK with chefs there, whose menus were very fusion based. It was termed as modern European in the western world, modern Asian in iconic city’s in Asia and modern Australian down in the Pacific. It has become popular in India over the last 8 years or so.” Rajendra Agnihotri, Executive Chef, The Empresa Hotel, Mumbai, states, “Humans’
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expectation about food is familiarity, comfort in taste and concept. On the other hand they crave for variations, surprises and adventures. Fusion is a blend of both. So they prefer fusion food. Fusion is popular in many countries. Mexican & Italian ingredients mixed together makes for great fusion cuisine. Pastas are popular in Chinese sauce.”
Indo-Chinese, the only fusion in India? However, when one talks of fusion food
Rajendra Agnihotri
Jerson Fernandes
Gulshan Kumar
Hammer Food & Beverage Business Review
in India the immediate reaction of one is “Oh, you are speaking about the IndoChinese cuisine?” There seems to be some con-fusion about this cuisine, because “fusion cuisine” is not just Indo-Chinese. It is much more. One of the most interesting developments associated with fusion cuisine is that no single culture, dominates. Ra j es h i te rates , “ C h i n es e fo o d i s definitely one of the most popular cuisines that has always been adapted for fusion cuisine, but food from Malaysia, Indonesia, Java, Japan are gaining Popularity. TexMex Cuisine is still popular with food from south western United States and Mexico. Eg: Taco pizza is basically a pizza with a taco topping such as refried beans, cheese, vegetables etc.” Rajendra declares, “It is not only Chinese food which is adapted to suit Indian palate. Adaptations of Mexican food are: Chole tacos and Chicken tikka burritos while western adaptations are Mutton roganjosh burger and Gulab jamun cheese cake, to name a few.” Jerson states, “Besides Indo-Chinese there is a variety of fusion cuisines like Indo-Texmex, Indo-Italian, Indo-Mexican, Indo-French or may be even two European cuisines like Italian-Mexican or even an American-French cuisine. There is no specific rule for two cuisines to be married together, if the flavours, textures and recipes fit in well resulting into a perfect dish, so be it. Manchurian pizzas, Texmex pastas, Blue cheese chicken tikka, Pesto paneer masala, Pasta masala makhni etc are few classic examples of these fusion dishes.” Rohan adds, “Fusion food is an eclectic exciting mixture of flavours & ingredients coming together, for example a Thai spiced crab and prawn risotto is talking fusion here.” Gulshan queries, “Who doesn’t want to try new things? Asian fusion restaurants are popular for a reason, and it gives chefs freedom to be creative and have fun with the dishes that they serve. There is a joy in adding new flavours to old favourites. With fusion cuisine, the possibilities, dishes, tastes and textures are nearly endless. So fusion food experiment is not only limited to only Indianised Chinese delicacies. The Chefs love to experiment with Indianised Lebanese, Italian, Mexican etc. For example you have Pita bread stuffed with dry mango, layered with salads made with Indian spices, chicken liver and Indian herbs.”
Apr-May ’19
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C OV E R S TO R Y Fusion, a Global Phenomenon There is no doubt that fusing different cuisines together can be really successful and exciting, but so much more noticeable if you get it wrong! Fusion food, it may be mentioned, is a global phenomenon. In fact you will find two cuisines from different countries being mixed with success. Gulshan avers, “It is a culture around the globe and lot of countries have adopted the same and incorporated their traditional cuisine with fusion food from different parts of the world. Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United Kingdom. Foods based on one culture, but prepared using ingredients and flavours inherent to another culture, are also considered forms of fusion cuisine. For instance, pizza made with cheddar and pepper jack cheese, salsa, refried beans or other common taco ingredients is often marketed as "Taco Pizza". This particular dish is a fusion of Italian and Mexican cuisines. When we talk of cuisines from different countries being mixed together, it does get gelled together very well and people like to go for it. For instance Indian koftas is made up with creamy cheese sauce which is Italian style sauce. Another fusion instance is pasta with Indian gravies.” Rajesh claims, “Fusion cuisine transcends conventional, geographical and historical boundaries. It is not only popular in India but across the globe. Cuisines from South East Asia, South western United States, Mexico, Pacific Rim Cuisine, Italian, Thai, Mexican, French Cuisines etc. are all part of fusion cooking today. Fusion is all about mixing ingredients from different cultures and combining them together to deliver an elevated experience to the customers. Popular cuisines such as Thai, Italian and Mexican are often mixed together. Eg: Italian Nachos, Mexican Lasagna, Pizza Mexicana, Stuffed Shells with refried beans, Naanwich, Korean Bbq Taco etc.” Rohan states, “Fusion food is about amalgamating flavours. Japanese, South American Spanish, Greek are some of the cuisines that are popular and fusing these together will produce interesting fare. I have been exploring Nordic regions and I am quite fascinated with Japanese infused Nordic flavours. It is unique and inspiring. Scandavia is known for subtle food but all that is changing with fusion flavours
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opening up the market. In India Fusion food is popular in main metros but it still has a long way to go in two-tier cities.” Jerson maintains, “Fusion has now become common in almost every corner of the world. America, Mexico, Thailand, Italy and Middle Eastern belt are more prone to do fusion. They all use the common method of infusing flavours from one cuisine with another and mixing ingredients to get the right flavours, textures and colours to that dish. There is a trend to fuse dishes from different countries. In today’s world, anything that looks and tastes great sells, irrespective of the cuisine it originates from. So, mixing and matching of two international cuisines works well.” Rajendra asserts, “Fusion is popular in many countries. Mexican & Italian ingredients mixed together make for great fusion food. Pastas are popular in Chinese sauce.”
Preferred Group If one takes a look around one finds that most of the people visiting eating out places belong to the age group of 18-35.
Rajesh Shetty
It is also a known fact that the younger generation is widely travelled and has tasted international cuisines, globally. So would they still prefer international cuisines with a desi twist? Which is the age group that goes in for fusion food? Rajesh avers, “Fusion cuisine has a younger audience, Thanks to the world of television and internet, they have become more knowledgeable and curious about different food and culture and more than willing to try fusion food. We, at GVK Lounge, Mumbai International Airport, believe that fusing different cuisine together can be really successful and exciting and today several guests visiting us like diverse, fresh and healthy socially conscious food that is high on taste, flavour and creativity.” Rohan declares, “Fusion food, it is found, is preferred by the younger audience but if it is done right all age groups would love it. It’s all about how you put the elements together.” Jerson, however, contends, “To be honest, one cannot pinpoint any age group which prefers fusion food. I have personally witnessed a 65 yr old gentleman enjoying the same fusion meal as a 7 yr old. Precisely speaking, I would say that fusion food is more common amongst people who love to experiment and try out new flavours and dishes, irrespective of their age. Though the young generation has travelled a great deal and consumed different cuisines in their own countries there is a yearning among people to try something new. Thus fusion food has become popular all over the globe.” Rajendra declares, “All age groups prefer fusion food, but it is more popular from the age group of 15 yrs to 35 yrs. Even those who have travelled around the globe prefer fusion food as it gives them the delight of the original with a twist.” Gulshan states, “The urbane travellers coming to Orchid hotel Pune are in the age group of 18-40; and though they have tasted cuisines in their original format they want something new to satiate their taste buds. Thus fusion food is quite popular among them. They consider themselves as foodies and are crazy about instagram ready-food posts.”
Mash-ups
Rohan D'souza
Hammer Food & Beverage Business Review
Fusion cuisine morphed from an 80’s culinary innovation to a menu standard where ingredients mixed together. But consumers have slowly grown weary of
Apr-May ’19
Because they give ‘food, friends and fun’ a whole new flavour.
When friends come together, can good food be far behind? Make it sensational with Olives from Spain. As adaptable as they are delectable, Spanish Olives add a refreshing new twist to any dish, turning ordinary into drool-worthy. What’s more, had alone, they have a calorie count that is only a third of most processed snacks. So let the good times flow, and great food too!
Find delicious recipes with Olives from Spain on: www.olivesfromspain.in olivesfromspainindia
Apr-May ’19
olivesfromspainindia
Hammer Food & Beverage Business Review
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C OV E R S TO R Y Fusion Cuisine gives the opportunity for chefs to create and experiment new combination of flavours, texture and presentation. It also gives them opportunity to introduce their own signature element to the dish.” Jerson claims, “As long as you have people who love food and are willing to experiment, the future of fusion food in India and around the globe seems to be quite bright and fusion food will flourish even better in the years to come.” Rajendra too is of a similar view. He states, “Future for fusion in India, and abroad, is very bright. The concept has been accepted and will be more popular in future.”
fusion and their heads have turned to experimenting with exotic cuisines from their travels or those seen on food TV. The result has been global mash-up. Re-popularised most notably by the Cronut, global mashups reflect the consumer’s quest for bold flavours in healthy applications, permissive indulgence, adventurous palates and handheld convenience. In addition to merging ingredients from two different cuisines, global mash-up can also refer to applying one cuisine’s cooking technique to another’s traditional dish Mash-ups is the new in food. Fusion is far too delicate a phrase to describe some of the wild food mash-ups that have been dreamt up by some of the chefs. But what exactly are mash-ups? Rajesh reveals, “Mash-up dishes is basically two different food concepts that have been combined. The most well-known that everyone remembers is the Cronut basically a cross between a donut and a croissant. This was one of the hottest trends in America in 2013.There are many other peculiar combinations such as the Taco Pizza, Waffle Taco, Ramen Burger, and Donut Burger that are really popular with the younger generation. Fusion Influence is gaining main stream acceptance and will continue to grow. Rohan declares, “Well, I keep writing over 150 recipes a year. Recent mash-up dishes include a classic chicken liver pate with Asian spices which is French and Vietnamese fusion. One of the popular mash-ups is Grilled scallops on blue cheese cauliflower purée with Japanese miso cream foam. A Fijian ceviche of tropical island flavours such as coriander, coconut
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milk & pineapple juice are some of the others.” Jerson explains, “Mash-up dishes are those dishes where you mix and match two different dishes to get a third dish all together like a burger served between two pizzas together to give you a burgerizza. Popular mash-up dishes in Sea Princess Hotel would include a Burgerizza or a sandwizza, Nachos crusted mac n cheese fries, Poutine taco and a glazed doughnut pie. Age group, which commonly orders these items, ranges from 10 to 25.” Gulshan cites some of the mash-up dishes as “Coconut donut shake, mango stuffed dim sums, chapati sandwich et cetera.” He adds, “Colonisation, immigration, and trade have all created fusion by force and circumstance, long before high-minded chefs got involved. We’re all familiar with this type of gastronomic cross-breeding in the U.S.—Italian-American, AmericanChinese, and Tex-Mex fare all have different stories to tell, but each is rooted in the process of culture-clash and assimilation.”
Future of Fusion Food Fusion cuisine combines ingredients and cooking techniques from several cultures, c re at i n g a s e a m l ess a n d f res h d i s h . But what about the future? What other concoctions are the chefs going to dream up to continue with the success story of fusion food? Or are we going to go back to the dishes that we grew up with? Rajesh asserts, “Fusion food in India, and globally, is there to stay as Indian and Asian food uses a lot of unique spices and fresh herbs and ingredients that could be a game changer in the world of fusion cuisine.
Hammer Food & Beverage Business Review
Gulshan says, “People today travel all over India in search of authentic Indian food and it has become a huge trend for those who have always wanted it with much more awareness and availability.” Rohan does not believe that fusion is going to be a favourite for long. He avers, “It’s not going to have a long shelf life and will not be a trend for long.” S u m m i n g u p, o n e m ay s tate t h at mankind is blessed with a trait for creativity and progressive thinking which enables t h e m to co n ce pt u a l i s e a n d co m b i n e revolutionary ideas. Blending two or more culinary traditions from different regions and countries to create innovative dishes has gained popularity worldwide. Today some of the most widely practiced examples of fusion food combine European and Asian foods. The wildly divergent culinary characteristics of these two cultures, having centuries of cooking traditions, can provide an astonishing array of fusion dishes. Instead of thinking and discussing too much about it, let us just lap it up! n
Apr-May ’19
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C OV E R S TO R Y
Fusion Food Recipes Red Chilli Pasta By Chef Jerson Fernandes-The Executive Chef at Jeon, Hotel Sea Princess Ingredients 1 cup pasta (I used macaroni variety) 2 small sized tomatoes chopped roughly 1/4 cup chopped onion 1/4 cup chopped capsicum 1 small chopped carrot 2 tsp crushed garlic 1/2 tsp jeera 1 tsp red chilli paste 3/4 tsp garam masala powder 1/2 tsp coriander powder 2 tsp chopped coriander leaves Method 1. Puree chopped tomatoes, Set aside. In a pan boil water. 2. Add pasta, required salt and a 1/2 tsp of oil. 3. Cook pasta until soft yet slightly crunchy enough to bite. Rinse it in running water then drain and set aside. 4. In a pan heat oil, add jeera let it crackle then add crushed garlic and onion. Saute till it becomes transparent. 5. Add carrot and saute for 2 minutes. Add tomato puree, red chilli paste mix well and cook for a minute. Then add garam masala powder, coriander powder and required salt. 6. Cook until raw smell of tomatoes leave. Add capsicum and cook for 2 more mins until the mixture becomes saucy and thick. 7. Add cooked pasta and toss well until the masalas coat the pasta well. Garnish with coriander leaves and serve hot. Recipe Notes The spice powders can be adjusted to your taste preference. This is medium spicy. You can add any vegetable of your choice. I have used macaroni pasta variety you can use any variety of your choice. Gulshan Kumar, Executive Chef, The Orchid Hotel, Pune
Pasta Nachos By Chef Jerson Fernandes-The Executive Chef at Jeon, Hotel Sea Princess Ingredients: 1no medium carrot Quarter of a small onion 1 large clove garlic
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2 tablespoons olive oil 1 sweet Italian sausage link (about 3 ounces) 6 ounces ground chicken/ grated paneer Kosher salt and freshly ground black pepper 1/4 cup prepared marinara sauce 3 tablespoons tomato paste Vegetable oil, for frying 12 wonton wrappers 1 cup shredded mozzarella 1/4 cup grated Parmesan 1/3 cup prepared alfredo sauce 1/2 cup sliced cherry peppers (from about 3 peppers) Method: 1. Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped. 2. Heat the olive oil and 2 tablespoons water in a medium saucepan over mediumhigh heat until the water starts to boil. Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. 3. Add the ground chicken/grated paneer 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the chicken/paneer into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm. 4. Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F. 5. Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste. 6. Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.
Hammer Food & Beverage Business Review
Murg Rahara baked potlis with thecha coulis and tamarind glaze salli. By Rajendra Agnihotri, Executive Chef, The Empresa Hotel, Mumbai Ingredients Chicken : 30 gms Chicken mince: 10 gms. Onion : 10 gms. Tomato : 20 gms. Ginger garlic paste: 5 gms. Red chilli pdr : 1 tspn. Coriander pdr : 3 tspn Jeera pdr : 1 tspn Garam masala : 2 gms. Green chill :chopped : 5 gms. Coriander leaves chopped : 5 gms Oil : 10 ml. Salt : to taste Potli: Phyllo sheets. Thecha coulli: Green chillies : 2 gms Garlic : 1 gm. Coi. leaves : 2 gms Salli: Potatoes : 50 gms. Tamrind 10 gms. Ginger : 5 gms . Jaggery 1 gm. Method Rara 1. Cut chicken pcs in small cubes. 2. Heat oil add onion, sauté till brown, add ginger garlic paste , spices & sauté. 3. Add chop tomatoes. Saute. Add chicken cubes and mince & cook till oil leaves side. 4. Once the chicken is cooked. Adjust the seasoning. 5. Finish with coriander leaves. Make coulli by grinding all ingredients Salli Cut potatoes in strings. Fry them till crisp. Take extract of tamrind ,heat oil, add ginger, red chilli pdr ,add tamrind pulp and jiggery, cook till it thickens. Strain & cool. Make potlis from phyllo sheet & stuff them with chicken rara. Bake at 160 degree F for seven minutes. Make a base of salli , drizzle it with tamrind galze, arrange potlis on salli. Serve hot with thecha coulis.
Apr-May ’19
Apr-May ’19
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BUSINESS
A Challenging Task
Foodservice industry figures show that dining out is becoming popular and, yearon-year the frequency of diners opting for eating out has been increasing. This has resulted in several entrepreneurs entering the restaurant business only to discover that it is not such a profitable segment. This is, however, because they have not studied the market carefully and are not aware of the necessities of starting a successful restaurant. To become a restaurateur having a booming and lucrative establishment one has to take several aspects into consideration. Ashok Malkani takes a look into this business to help you create a recipe for success. While starting a restaurant is exciting, it is also time consuming and, to launch it successfully, it is necessary to know all the pros and cons.
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hen the service in a restaurant is not up to the mark or when a restaurant manager tells you that immense profits are raked in daily you are tempted to open an eating out place of your own. But owning a restaurant is a flashy business. From a distance it seems extremely easy. All you have to do is invest money but there are several aspects one has to keep in mind. If one looks around, one finds that while some restaurants have diners flocking the place, there are others who find it difficult to make ends meet. What are the reasons for this? Is it merely the taste of the food served in these places? Shail Barot, Director, Revival Restaurant, avers, “In my opinion, today almost every good restaurant is capable of churning out tasty food. However, I don’t think it should stop at just that. There are a few other things that are necessary for a successful restaurant. • Location is everything in the restaurant trade which greatly influences its success and so, you’ll need to choose this carefully. The location should be such that your restaurant receives enough footfall, but at the same time it should not have sky high rents or overwhelming competition. • What makes your restaurant stand out from the crowd? All successful restaurants have a differentiated offering – a USP that is carefully targeted to their intended customer base. If you’re too similar to other outlets, what will
Hammer Food & Beverage Business Review
Apr-May ’19
make customers come back to you? Once you have established your USP, you’ll need strong marketing support to promote your unique offering that will help fill your tables. From your restaurant sign and window display to posters, emails, promotions and more, marketing is an essential facet of your business that must not be ignored. More importantly, the latest tech trends can allow you to capture customer information and build up clear customer profiles. Integrated loyalty / order ahead apps, online booking platforms and guest Wi-Fi data capture, all allow you to identify your customer base and market more successfully. If you don’t have in-house experience for this, then employ an agency to help you get the word out there and shout about how great you are. • This may not be the most glamorous side of running a restaurant, but having health and safety policies in place and enforced, together with an official hygiene rating, is the mark of a successful establishment. Customers want to know that they are eating somewhere clean and safe. • To be a success in 2019, restaurants need to have a solid online presence. At a minimum, this should include a website and active accounts on social media sites like Facebook, Instagram and Twitter. Post pictures of your most delicious dishes and get customers to spread the word online by offering incentives. Let them check out your menu ahead of time and book online. Most importantly, encourage happy customers to review their experience online – all the marketing in the world can’t replace genuine, word of mouth recommendations online. • Always maintain your online reputation, even the best restaurants can’t get it right all the time. But the most successful establishments will acknowledge when they get it wrong, admit this graciously and offer a solution to appease dissatisfied customers.” Gagan Sial, Director, Rolls Mania, Mumbai declares, “The major reason to get a full packed house in a restaurant now a days is the memory of an experience that a customer has in the place. Restaurants have a big list of things to be considered to be a full house, where even a small glitch will make your customer unhappy. Some of the aspects that they have to consider are: the pricing of the menu, marketing of the place, and mouth publicity, which should be the highest as it will get a better repeat rate & new customers as well. Every city has legendary places so they will keep getting crowded as they have been there since decades.”
Menu Designing Menu is considered to be one of the major aspects of attracting customers. Thus attention has to be paid to designing the menu. Gagan believes, “The menu should be designed in such a manner that everybody can understand it as it caters to the masses. A menu with too many items does not necessarily mean that it is a successful menu. Every item in the menu should be available for the customer.” Shail explains, “An effective restaurant menu is a mix of a well-planned layout, well-written descriptions and correct pricing for food. Good menus avoid crowded layouts, overly wordy descriptions and unnecessary graphic designs. Menu items should reflect your restaurant’s theme. Updating your restaurant menu is also important to remain on top of food costs and food trends. The ideal restaurant menu offers a balance of classic dishes and new food trends, while balancing the right food cost to maintain and gradually increase profits. A restaurant menu design is a reflection of a restaurant’s concept and intended audience.
Apr-May ’19
Hammer Food & Beverage Business Review
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BUSINESS
Once you’ve decided on what foods you will offer, do the maths for the correct food cost and assess how large your portions will be. Another way to ensure profit is to create a balance of expensive and inexpensive items, and limiting the use of market price items, which have the greatest fluctuation in prices. Restaurant menu designs, whether formal, casual or playful, should match your restaurant’s concept, location and theme. Your menu font and colour scheme should also reflect your restaurant theme. A menu description should be vivid and enticing enough to make a guest’s mouth water. Always explain what the major ingredients are in a particular dish and use ethnic names to add a bit of authentic flair to the menu description, as long as its apt. Overall, a good thumb rule to follow while writing the descriptions is to keep it short and simple. Generally, the size of your restaurant will dictate how large your menu is. The bigger the kitchen, the more menu items you can offer. If you try to offer a large and complex menu out of a tiny kitchen (which can be done, though it isn’t easy) you may run into serious problems during lunch and dinner rush hours. Your restaurant kitchen should be between 15-25% of the total space in your restaurant. Any smaller, and you run the risk of limiting how much and what you can serve during a shift. Any larger and you are wasting prime real estate that could be used for customer seating.”
for restaurants relies on several elements that work together as a system. This system, if executed well, provides guests consistently with great food and to restaurant operators, the means to help achieve their intended financial results. The parts of the system are: Ordering: Successful operators understand and teach their staff that the goal of a restaurant’s ordering system is to keep a minimum number of products on hand without running out of items before the next scheduled delivery. Receiving & Storage: Receiving, rotating and organising all items on a restaurant’s shelf serves an important role in successfully managing inventory. Upon delivery, making sure that every item on the invoice is received and every item is of utmost
importance to running your budgeted food cost percentage. Even if the restaurant flawlessly manages to execute the ordering with little-wasted food, any item(s) that are paid for and not received will leave money on the table. Food Prep: Food preparation is the next part of an effective inventory management system. It plays a direct role in food quality, freshness and hitting targeted food cost percentage. The proper use of a Prep Sheet as part of an inventory management system has great impact on profitability by keeping the optimum volume of prepared foods on hand; too much and you’re throwing away food and spending labour unnecessarily to prepare it, too little and you may run out of an item which impacts the customer experience, the shift, and ultimately sales and profits. Inventory: The purpose of conducting food inventory is to get the total amount of all sellable food items in a restaurant at any given time, and is a critical piece of one’s success in inventory management. Inventory should always be done outside of normal operating hours, either before opening or after closing, so no items are missed. Inventory sheets must contain updated pricing as commodities such as vegetables, dairy and meats may have weekly price changes. This means you must update the price of raw products as well as any recipes that they are used in. Cost of Goods Sold & Food Cost Percentage: Beginning inventory is the amount of food or supplies that is in the restaurant to start the month (which is also the prior
Inventory management Speaking about menu planning, one also has to manage one’s inventory. Shail says, “Effective inventory management
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Hammer Food & Beverage Business Review
Apr-May ’19
BUSINESS month’s ending inventory). Purchases are all the inventoried items that were bought between the beginning and ending inventories. Ending inventory is the total amount of food or supplies counted at the end of the financial period (for the day, week, month, etc.). Food cost percentage is then figured by taking the COGS and dividing them by sales for the determined time period. “ G a g a n s t at e s , “ B r i ef l y i n ve n t o r y management would involve • Ensuring that the supply chain is perfect. • Taking time to check for non perishable products. • Checking perishable products everyday & ordering fresh. • Keeping track of goods to and ordering in a way where there are no shortages or losses.”
Internal Thefts But while keeping inventory of goods, one finds that no matter how many strict rules you implement there are often internal thefts. Pilferage is something that seems virtually impossible to avoid and this
Apr-May ’19
could result in the profits of the restaurant. . Shail avers, “Employee theft is something that most restaurant owners encounter at one point of time or another. No matter how well you think you know your employees, there is always a possibility of theft. Employee theft in restaurants takes many forms, including giving away free food and drinks to customers without authorisation, and stealing food or alcohol for themselves. Many employees only steal because they know they can and their chances of getting
Hammer Food & Beverage Business Review
caught are slim. If employees know you have a system in place to trace theft, then most will respect that and not try to steal. As a restaurant owner, it is hard to be everywhere at once, therefore it is important to have a good tracking system for food and beverage sales. Tracking food and drink orders through a POS system, you can cut down on the amount of ‘freebies’ that staff might give out without your knowledge. Once an order is placed and sent to the kitchen or bar, the KOT/BOT cannot be
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BUSINESS changed without the manager/owners approval. Of course, a POS system used for security purposes only works if the kitchen staff and bartender know not to give out orders without a ticket. Prevent food theft by closely monitoring orders, usage, and waste. Set up a system where, at the end of each shift, inventory is accounted for and waste should always be written down. If the kitchen staff knows they are accountable for the food inventory, they will be careful about keeping track of it. Alcohol will vanish like magic if left unattended, and so the best way to keep employees from stealing alcohol is to keep it locked up. Only the restaurant owner, manager and perhaps bartender, have access to the supply. Like food, you should keep a running inventory of alcohol and check your system if a certain type of alcohol is consistently running low. If there are no sales to account for the alcohol use, you can assume that employees are helping themselves to it.” Gagan asserts, “Internal theft can be prevented by having a proper cloud based POS system & Wifi connected cameras where you can see the outlet from anywhere in the world. ‘No Bill No Pay’ should be visible to every client as this reduces the chances of internal thefts. Respect your employees where they get a feeling of an ownership so that the internal thefts can be eliminated. A rewards system also works wonders to boost the morale of the staff & keep them working hard & avoid thefts.”
advantage is that you won’t have to undo any bad traits they may have picked up at other jobs. You will be teaching them the way it is done in your kitchen. Many young chefs and owners have forgotten that for most chefs older than 40 years of age, this is the way they grew in the profession. They started at the bottom and climbed the ladder. Promote from within: Your dishwasher and prep cooks probably know the operation of your line a lot better than you think. Your line probably has several who are ready to become sous chefs. Your current employees know your systems, policies and procedures as well as your menu. It is great idea to move them up and let newbies take the novice spots. Hire for attitude, not skills: Someone with a great attitude and work ethic will make a good employee even if they don’t have the technical skills you want. It is easier to teach someone technical skills than a good work ethic. Hire a new person with little or no technical skill but a great attitude for the lowest positions in your place and let the person work her / his way up. Training: It’s important to not overlook
Recruiting and Training To prevent internal theft as well as to ensure that the customers get a par excellence service it is necessary to recruit the right staff and train them appropriately. Shail discloses, “Many parts of the country are experiencing staffing shortages, especially in the hospitality sector. Skilled employees, who can turn around your entire restaurant experience, not only in the kitchen but also in the front of the house are hard to come by. There are a few essentials that I keep in mind when I conduct interviews for recruiting as well as training my current staff. They are: Recruiting: There are many wonderful culinary colleges and Universities in this country. Conduct interviews at these colleges and take a few students under your wing. Start them in entry-level jobs. Coach them, mentor them. You will probably end up with some very loyal employees. Another
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Gagan Sial
Shail Barot
Hammer Food & Beverage Business Review
the immediate benefit of a hospitality degree from a credible University. Education in the form of instruction can be essential for many of your restaurant employees. All of your employees will need instruction on how your restaurant operates, your restaurant menu, your target guest, staff processes, and how they are expected to act. Written instructions can be useful when it comes to education. A formal training will have a training plan for restaurant staff or a system for explaining everything in the restaurant. Good restaurant staff training includes demonstration. A good demonstration involves the owner / trainer performing tasks that the trainees must learn. Trainees observe proper techniques to replicate later. Training for restaurant staff should also include shadowing. Shadowing allows employees to learn from each another and for your best staff to help build up your new or underperforming staff. In the instance of on-boarding new staff, shadowing gives the new employee a chance to observe and learn the internal workings of the restaurant before having to do it on their own and understand how exactly a task is best performed. This also allows staff to train one another, which can improve skills at both ends. In a customer intensive industry, your staff should be attentive to guests and also outwardly display the personality and professionalism that your restaurant expects. A good staff training program will be a 50:50 split between those two skills, integrated with knowledge of the menu and restaurant.” Gagan adds, “As we are a service industry the most important thing to be looked for is soft skills of a person. It is vital to follow a standardised training procedure for all the employees and it is also important to give regular training upgrades to get them familiar with the new techniques and procedures of the food industry.” One should be alert to the obligations and problems in launching a new business. The idea of owning a restaurant can lead to inexperienced owners closing down the business within a very short period. To avoid being one of them you have to know the most common reasons why restaurants fail and be able to recognise bad signals and not only pay attention to them on time but also make the right decisions. There are several other aspects to starting a successful restaurant business which will be discussed in the next issue.
Apr-May ’19
Apr-May ’19
Hammer Food & Beverage Business Review
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FEATURE
Eating Out with Social Media By Jhuma Biswas
I
t may sound somewhat clichéd that we are going through digital age, but like many cliched statements it also happens to be true. And like many other facets or verticals of digital media, social media is also playing a huge role in our lives and lifestyles. In fact, with high possibility of greater digital penetration in our society in the near future, the role of social media is also expected to be more widespread in India, in the near future. And of course, restaurant business in India which reflects a slice of evolving lifestyles of a plethora of urban Indians of post-modern India, nowadays cannot afford to be insular from the potent forces of social media marketing. Nowadays a restaurant can easily and powerfully market itself among its target clientele through different social media platforms by incurring minimal cost as compared to what it has to incur through advertising in conventional print and audio visual routes.
dishes than for generating the brand image of a restaurant or of a restaurant chain in general, though the latter option can also be tried in social media. Succinctly, social media is more suitable for fostering or enhancing the brand image of the restaurant than in building it from scratch. However, influencing its target group on social media platforms even before the restaurant is having a loyal consumer base can also be successful, if the restaurant is significantly unique from its competition. But for this endeavour, the path through social media is not likely to give quick results, as it would give in the case of marketing of promotions or events or some new dishes, etc. If the restaurant has already captured the mindshare of its consumers and potential consumers through word of mouth
Marketing Edge I think that as far as restaurants are concerned, social media is more suitable for events marketing and marketing of some promotions and some innovative
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Hammer Food & Beverage Business Review
or because of a long list of satisfied diners, it has a good chance to easily garner a sizeable number of followers on Facebook or on other social media platforms. And to these followers information about some special events, and/or launches, and/ or introductions, and/or promotions in the said restaurant (such as a food festival, a musical night with performances of celebrity singers, a buffet at very attractive prices, promotion of an innovative dish, organising of ladies night on a given day of the week, special cocktails on the eve of Holi celebrations, etc.) can be attractively showcased on the social media with negligible cost; an endeavour which would have cost a sizeable amount through traditional media. Moreover, in advertisement or promotions through traditional media, the restaurateurs and their management cannot be sure of reaching their target clientele, but through social media advertisement or promotions the restaurateurs can be much more sure as they know that the advertisement/ promotion has high chance of attracting the eyeballs of the restaurants’ page’s followers, and many of their followers are their regular or occasional clientele or can have high probability of being their target
Apr-May ’19
FEATURE clientele in the near future.
Looks Matter Much In this age of social media explosion, the looks of the food & beverage matter much more than it did before. As taking photographs before having the food and posting it on social media platforms has become a common trend among the digital savvy youngsters, in this age the restaurants need to take extra care to make their food look great. In fact, I wouldn’t be surprised if many restaurateurs and Chefs in urban India give as much attention to the look of the food as they do to its taste and flavour. The restaurants which in this age would make their dishes Instagram friendly or at least camera-friendly are likely to gain better brand image and interest about their menu as compared to others who would fail in such an endeavour, with all other factors remaining the same. However, taste needs to complement the look of the dish. Otherwise, restaurants with presence in social media are likely to get a series of negative reviews on the social media platforms from the increasing numbers of discerning eating out crowd.
Double-edged Tool Moreover, it should do well for the restaurateurs to remember that social media is a double-edged tool. On the one hand, guests’ posting of positive comments and attractive photographs of dishes can give the restaurant free publicity that can also have the potential of going viral and escalating the restaurant’s revenues manifolds in a short span of time, but on the other hand, a negative comment of serious nature (for example, about a hygiene issue in the restaurant or about its discourteous staff) can also go viral which in turn could damage the restaurant’s reputation and hence its revenues irreparably. Therefore, we can say that social media is making it imperative for restaurateurs to become more consumer-sensitive than ever before. For popular restaurants social media is a boon, whereas for restaurants which have attracted flak in the market recently, presence on social media can easily be a nightmare. Similarly, those restaurants which respond to consumer queries, complaints and praise in social media platforms in a quick manner with appropriate responses, are likely to have a better market image among their followers than those who don’t.
Quick Feedback Can Help Through strong presence in social media, restaurateurs and their management can also gauge the consumer likes and dislikes quite well and quickly. For example, a restaurant organised a Bengali food festival in the recent past. If the guests were not happy with some aspect or other of the festival they are likely to articulate them on the social media quickly. This quick feedback would also help the restaurateur to respond to consumers’ preferences quickly. In our example, if the complaints are of specific nature to the Bengali food festival, then after getting the quick feedback on social media, the restaurateur is not likely to repeat those ‘mistakes’ in the next Bengali food festival organised by her/him, and if the complaints are of general nature, then the restaurateur is not likely to repeat them at all. In this whole exercise, we are assuming that the restaurateur is a highly consumer-responsive one, which of course is becoming mandatory for success in this age of social media. n
Apr-May ’19
Hammer Food & Beverage Business Review
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TREND
Trendy Concepts By Jhuma Biswas
I
t is a commonly known fact that burgers, pizzas and sandwiches are popular across several pockets of urban India. The significant increase in disposable incomes in select but sizeable pockets of urban Indian society during the last two decades, the growing number of nuclear families and the spread of busy life which often lead to very little time to cook two full meals a day, and the evolution in urban India’s food & beverage preferences due to the impact of globalisation are only some of the socioeconomic factors fostering this trend. T h e i n t ro d u ct i o n a n d s p re a d of multinational burger and pizza players in India’s food service industry not only addressed the demand for fast food induced by this trend but has also in turn contributed greatly towards the popularity of western fast food products like burger, pizza and sandwich, across urban India.
tastes by McDonald’s, Domino’s Pizza, Pizza Hut and other significant players is also a fairly old trend. However, though this trend is there for quite some time, it is still a happening trend. Many new players are also adopting
Indianised Bakery Products Tailoring of burgers and pizzas to suit Indian
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Gaurav Chauhan
Hammer Food & Beverage Business Review
their burgers, pizzas and sandwiches to suit Indian tastes. One of them is Le Chaat Factory Café. According to Gaurav Chauhan, Founder, LCF Café, “The LCF Cafe draws its inspiration from the boisterous Indian streets exuding vibrant colours and from the ever alluring Indian street food. When it comes to street food, India is a country where every state or rather every city has its specialty of street food products. LCF Café serves wide varieties of scrumptious, quick and affordable street food, which can satiate your hunger pangs and palates.” Presently, LCF Café, whose first outlet was launched in June 2018 in Chhattarpur, New Delhi, has three outlets in Delhi-NCR. Besides the outlet in Chhatarpur, it has an outlet each in Saket and MG Road. At present, the brand’s presence is limited to Delhi-NCR only. “We can say that the USP of the café chain is its premium quality of street food and definitely the ambience. The interiors
Apr-May ’19
TREND
are wonderfully designed, with bright hues and patterns that simulate the ancient art of India. In our cafes, the lights are encapsulated in clay pots, which make for an earthy ambience with a snazzy twist to it,” explained Chauhan.
Wonderful Culinary Fare “The food at LCF Café comes across as a melange of exotic spices and ingredients. The menu offers quintessential street food paired lovingly with a gourmet
Apr-May ’19
experience,” offered the entrepreneur. Here the items on the menu can evoke nostalgia for some, while open up new gastronomic spectrum for some others. The café chain serves lots of delectable snacks and main course dishes for street food lovers. Starters include a wide range of creamy chaats and mouth-watering gol gappas. One of the highlights of the gastronomic trip at LCF Café is the Matra Kulcha Sandwich, which is kulcha stuffed and
Hammer Food & Beverage Business Review
grilled with assorted vegetables and served with dressings like mayonnaise and saunth. Then there is Hyderabadi Toast Chaat, which is half battered bread, deepfried and topped with lehsun chutney and sev. If you are keen on having a Lebanese style pizza with very Indian ingredients go for Paneer Shawarma Pizza. This Lebanese style pizza can be a delight to the vegetarians. The café chain offers other types of pizza too, but this one is an apt example of using culinary fusion
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TREND
in fast food. Indian snack lovers would of course, not be disappointed at LCF Café outlets. “We also serve chhole bhature and the buttery smooth bun maska with Kolkata tea. We have the special desi ghee khasta kachori with aloo ki subzi to satisfy your taste buds,” informed Chauhan. Jasmine tea with scrumptious spicy asparagus & crystal dimsums is also a worth trying snacking option at LCF Café. The scrumptious Paneer Raunaqeen, Rara Meat, Subz Dam Biryani are some of the delectable offerings in the main course at LCF Café. Amritsari Fish Tikka with mint chutney or Bhatti Murg served with kacche aam ki chutney do have the potential to take guests to an ethereal plane. Especially in the summers, the lassi and shakes at LCF Café can be refreshing to savour. Among the beverages served at LCF Café, don’t miss the Kala Jamun Shake. LCF Café’s dessert section also reflects great diversity. Here Fresh Naariyal Daab Kheer, Gulab Jamun, and Pan Kulfi happily share the space with Fererro Rocher Cake, New York Cheese Cake, Black Velvet Cake, Hot Chocolate Gooey Cake with Ice-cream among others. Chauhan said they were garnering impressive footfalls at the LCF Café outlets. Each of the outlets can accommodate 3040 guests at a time. “Our tables are mostly covered during weekdays, and weekends are mostly crowded,” informed Chauhan with happiness emanating from his voice.
Sweet Success Talking of desserts, the market for high-end Indian sweets is also an emerging market, which the bakery and confectionery players in India can tap into. Gaurav Chauhan is also running a chain of outlets serving very high-end sweets. It is very creatively named as Gur-Chini. The prices of the sweets at the Gur-Chini outlets start
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from Rs.100 each! At present there are three Gur-Chini outlets in Delhi-NCR. They are located at GK-II, Chhattarpur, and MG Road. Like LCF Café, the presence of Gur-Chini is presently within Delhi-NCR only. The first outlet of Gur-Chini was launched in GK-II, in December 2018. “We are planning to expand Gur-Chini’s presence beyond DelhiNCR. There are few cities where we are exploring for opening Gur-Chini outlet,” informed Chauhan while pointing out, “We are coming with franchise model and are also working for corporate gifting section.” According to him, the key ingredients of Gur-Chini’s sweets are “goodness, purity and expertise.” Gur-Chini uses stevia for sweetening their mithais. Not only that Gur-Chini also uses varied types of honey - Manuka, Buckwheat, Garcia, and Rosemary. Gur-Chini products also contain a variety of dates like khadrawi, deglet nour, medjool. This sweet story doesn't end here; enhancing the experience, the brand also uses an exclusive range of jaggery for different types of sweets, depending on their taste and flavour. “Gur-Chini crafts each of its sweet
Hammer Food & Beverage Business Review
delicacies with pure desi ghee and rich dry fruits; sourced from across the globe in their finest possible form. The ingredients we use are organic and pure that makes t h e f i n a l p ro d u cts co s t l y, ” C h au h a n disclosed. However, along with usage of top-notch ingredients and expertise, Gur-Chini has also liberally used innovation to come up with some fascinating sweets with uncommon combination of ingredients. This writer tasted some of them and found their taste lingering in his mouth. Some of the innovative sweets offered at Gur-Chini outlets are Walnut Peda, Kesar Modak, Afgani Pistacho Modak, Turkish Fig Burfi, etc. “I would like to mention here about three most popular sweets that are available at all the outlets of Gur-Chini, which are Mirch ka Halwa, Coffee Rasmalai and Fresh Nariyal Phirni,” Chauhan asserted. Despite offering such high-end sweets, Gur-Chini as a brand is getting good response from the market. “We have got quite a good response since the time we have launched our first outlet in Delhi. I won’t be able to give the exact sales figures but we had launched couple of more GurChini outlets in Delhi-NCR in the last four months, which shows the demand for our high-end sweets,” affirmed Chauhan. Given the socio-economic scenario of urban India, it seems that the two trends of Indianised burgers, pizzas and sandwiches, and that of high-end Indian sweets are expected to gather momentum in several pockets of urban India, in the near future. More and more innovative players in India’s food service industry can explore and adopt these trends to garner impressive revenues and profits. High-end Indian sweets can also grab the market of chocolates to some extent as far as gifting options for celebrations and in other occasions in metropolitan India are concerned. n
Apr-May ’19
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AGRI
Orange Coloured Delight
The
By Jhuma Biswas
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range is the fruit of the citrus species Citrus aurantium, belonging to the family Rutaceae. It is also known as sweet orange, which helps it to demarcate from the related bitter orange. Sweet oranges generally taste sweet with an undercurrent of sourness. The orange tree is an evergreen, flowering tree. Its average height generally ranges between 9 to 10 m although some very old specimens of orange tree can scale up to 15 m. When the fruit is unripe the rind of the orange fruit is usually green, and when ripe it usually assumes orange or yellowish orange colour, but it may have green patches. Sometimes in warm climates, the rind of a ripe orange can also be entirely green. Inside, the edible fruit is of orange colour. Orange tree is one of the most cultivated fruit trees in the world. Like apple, banana and mango, orange is being cultivated across the world. They are abundantly grown in tropical and subtropical climates. The orange can be commonly explained as a delicious and healthy fruit, but scientifically it can also be explained as a hybrid between pomelo and mandarin.
Spread of Tangy Sweetness Besides orange, lemon, lime, grapefruit and pomelo are some of the other citrus fruits. Bulk of the citrus fruit production in the world is accounted by orange. From Wikipedia we can know that as of 2012, sweet oranges comprised approximately 70
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percent of citrus production. Brazil is the top producer of orange in the world. According to FAO, during 2014, 70.9 million tonnes of oranges were grown worldwide, with Brazil producing 24 percent of the world’s total production of oranges, followed by China and India. United States and Mexico are among other important producer of oranges. According to FAOSTAT data, Brazil was the largest producer of oranges in 2016, followed by China and India respectively. In India, important orange producing states are Maharashtra, Punjab, Madhya Pradesh, Rajasthan, Tamil Nadu, West Bengal, Assam, Nagaland, Mizoram and Arunachal Pradesh. Nagpur in Maharashtra is renowned for oranges.
Rich History Sweet orange or more simply orange traces its origin from ancient China. The earliest reference of orange was found some 2300 years ago, in Chinese literature. Though Spain was introduced to orange by the Moors in the 10th century, but sweet oranges were largely unknown in Europe until during the late 15th or early 16th century, that is until the Italian and Portuguese merchants introduced orange trees into the Mediterranean area. However, by the mid 17th century, sweet orange had earned its fame throughout Europe. The credit for introducing sweet orange to the American continent goes to the Spanish expeditors. In the mid 16th century, sweet
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oranges were introduced to South America and Mexico and to the Florida of the US. By the mid 18th century, the US was fairly acquainted with sweet orange.
Cultivation and Storage Moderate climate ranging between 15 to 29 degree centigrade and considerable exposure to sunshine and water are ideal for orange cultivation. The fruit can be grown in tropical as well as sub-tropical region. However, orange is sensitive to frost. Oranges can be grown in a wide variety of soils, which include sandy loam, alluvial, clay loam and lateritic soils. However, deep well-drained loamy soils are ideal for the cultivation of sweet oranges. Ideal pH range of the soil for cultivation of orange lies between 5.5-7.5. Here it deserves a mention that oranges do not ripen further after being picked. They should be stored at room temperature, distanced from direct sunlight. At homes, they have a shelf life of roughly a month. Commercially, oranges can be stored t h ro u g h ref r i g e rat i o n i n co nt ro l l e d atmosphere chambers till twelve weeks
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AGRI following their harvest.
The Taste of Orange Orange does have an awesomely wide range of culinary applications, some of which would be touched upon here. Of course, it can be eaten raw and as a juice. Orange juice is a refreshing beverage for breakfast or in the midst of a scorching summer day. But not many know that orange shake can also be a delightful drink. Almond milk or soy Milk or any other non-dairy milk should be used to prepare orange shake. Of course, orange jam and jellies are fairly common features in breakfast tables. Orange cake, where orange juice and orange zest are among the ingredients, can also be a delectable addition to a bakery’s repertoire. Oranges can be used in salads. Breads with ingredients like orange juice, orange zest and chopped walnuts can make your breakfast a healthy and heavenly affair at the same time. Iced orange cookies are wonderful for celebrations. Orange can be used in making pancakes too and cranberry orange scones can be perfect accompaniment with evening tea. Candied orange slices are also a source of delight, not only to the children but also to the child in us.
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Oranges can play crucial role in meatbased dishes like Moroccan orange lamb and the classic French dish, duck à l’orange. Use of orange glaze over chicken can be a delightful offering, as it is over a cake.
Health in Orange Orange is endowed with a number of health benefits. Orange is low in calories, rich in nutrients and is devoid of fat. First of all, we must remember or know that orange pulp is a great reservoir of vitamin C, accounting 64 percent of the daily requirement of Vitamin C in a 100 gm serving. An orange has more than 170 phytochemicals and 60 flavonoids, with many of them having anti-inflammatory and antioxidant properties. Orange is a good source of Vitamin A, and thus adding oranges to the diet can help maintain eye health. They may also be useful in promoting vision if taken regularly. Oranges can also help to strengthen the immune system. Oranges may lower the ischemic stroke risk among women. www.medicalnewstoday.com has said that “According to the American Heart Association (AHA), eating higher amounts of a compound found in citrus fruits like oranges and grapefruit may lower ischemic stroke risk for women.”
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Oranges have rich potassium content, which enables regular intake of oranges in facilitating regulation of blood pressure. As a result of its potassium content, oranges can also improve the kidney function. Orange help in improving the look of your skin, thereby catering to your beauty needs. With rising beauty consciousness in today’s urban Indian society, the role of oranges cannot be overlooked. Intake of oranges also facilitate in having healthy gums. And oranges may help in preventing cancer as the fruit has certain phytochemicals which can fight the spread of cancer. As oranges are a great source of Vitamin C, which is a strong antioxidant, they can facilitate to combat the formation of free radicals, which can lead to cancer. What is more, regular intake of orange can help in improving digestion and may safeguard the heart by facilitating the body to lower the cholesterol level. These are only some of the health benefits of oranges. In this health conscious age, more and more role of oranges in our breakfast, lunch and dinner tables can be initiated by our food service and food retail industry. More innovation with oranges can facilitate in giving food retail and food service players in postmodern India healthier bottom lines. n
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BEVERAGE
Drinks Trends The continuous upsurge in economy has seen major socio-economic changes in India since last decade. This has impacted the growth of food & beverage industry too. Since consumer has become economically stronger, exposed and much aware, the industry is observing changes in consumption patterns of consumers. This has also contributed significantly to the growth of Indian beverage industry.
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on-alcoholic beverages are broadly segmented into soft drinks and hot drinks. Soft drinks typically contain carbonated/noncarbonated water, sweeteners, and flavouring ingredients. Soft drinks market segment includes carbonates, juice, bottled water, ice tea and sports & energy drinks. On the other hand, hot drinks market segment comprises of coffee and tea. The trends in beverage market show the rising segment of consumers who wants to spend more money on healthy and premium products. This has resulted in the increased consumption of beverage products, leading to the growth of Indian Beverage market over the years. Observing the growth in beverage segment of the food & beverage industry, new players have entered this market to seize the opportunity to further establish themselves as major player. The modern Indian consumer who is well travelled and well educated are today much aware of various products in the market. They are smart and understand what they need. It is now challenge for companies, being a big brand just cannot serve anything. Lately it’s all about innovation, versatility, value and breaking away from traditional styles. The changing consumption pattern of Indians has a dominant effect on the Beverage sector. Convenience, sophistication and health are few factors, which are directly linked with the increased sales and thereby profits for the beverage industry in India. Few of the trends which are lately observed and expected to play significant role in the Indian beverage industry are product mix and innovation, healthy quotient and value offered. There are multiple varieties of beverages available in the market. Manufacturers are facing the challenge to successfully position their products in these possibilities. Thus the industry is required to offer new solutions and concepts.
Exotic Flavours Today the consumer tastes has become more refined and want to explore new flavours. There is increased interest in flavours which are exotic, botanical and sweet & savory combinations. Consumers are increasingly looking for new flavours, new textures, products with extraordinary colours, and ultimately the emotional enjoyment that comes from “Multi-Sensory Experiences”. The foodservice industry and beverage producers are looking for something out of the box as their unique selling point.
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BEVERAGE In combination with the popular fruity flavours, they are creating familiar and unusually exciting taste impressions. Spicy flavours like ginger have the potential for new product ideas and offer manufacturers the chance to reposition their portfolio. At the same time a classic Mint offers almost endless possibilities to spice up beverages. Fresh, bright, juicy, even sparkly; for centuries citrus fruits of all types have been loved by people around globe. Local fruit flavours like lemon, lime and orange will always be popular. M a n y g l o b a l b ra n d s a re a d d i n g i nte r n at i o n a l tw i s t by i n co r p o rat i n g flavours like yuzu, guava and calamansi in beverage products. Exotic and spicy flavours like cardamom, ginger, cayenne, jalapeĂąo, chili and habanero are emerging in indulgent beverages, cocktails, coffee, tea and juice. Flavours that trigger pleasant feelings of nostalgia and ease the mind are used across categories.
Natural & Healthy There are visible changes observed in the modern consumer behavior. Consumers a re b e co m i n g m o re awa re of t h e i r health and what they are consuming.
There is an increased demand for the holistic health, wherein modern urban consumers will opt for healthy eating and a conscious assessment of the impact on their body of what they are eating. They are demanding healthier products and, therefore, ingredients with clear health benefits are popular. These trends mean consumers want natural, functional and convenient products over high fat, high sugar and empty calories.
The major trends of naturalness and health are shaping the demand in taste solutions. Natural is a basic consumer expectation when it comes to food and beverages. It has spread to all beverage s e g m e nts a n d ot h e r t re n d c l u s te rs , especially health. There is a wave of new, interesting tastes in beverages that come from natural processing, the abundance of varieties of domesticated and wild nature and the long overlooked resources from
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BEVERAGE Behavioural Trend
byproducts and side-streams. Consumers want real food made with only the best natural ingredients. At the same time they want the ultimate taste experience. One of the main trends that is very visible is the use of real fruit and vegetables in beverages such as teas, spirits, smoothies and chilled drinks. These are growing in popularity due to the claimed effects on health and well-being. The other trend is of premium concepts such as soft drinks which taste particularly fruity due to high juice content. Besides, for many consumers, the choice of drinks is not just a matter of immediate personal benefit, such as an attractive price. The perceived natural healing properties
on holistic wellness regimes, prioritising natural and better ingredients. Today, consumers want to support not just physical health, but their mental health too. A growing interest in the human microbiome and the rise of natural has encouraged processes and ingredients to be purified. Fu n ct i o n a l b eve ra g es co nt i n u e to play an important role in the beverages market with the perceived health benefits. Functional beverages are becoming more hyper-personalised for consumers to achieve overall wellness. Improved sleep, energy, cognitive function, beauty, weight loss and gut health are the most desired b e n ef i ts . I n g re d i e nts l i ke l - t h e a n i n e,
Today most consumers are influenced by new trends and social media. They are concerned with how their food and drink looks and how their choices influence and impress upon others. There is group of young consumers who challenge the traditional meal times with snacking. They are looking for original or unusual flavour experiences. Many consumers will fit into one of these profiles, but the trends underpinning many of them and that relate to the beverage market are: authenticity and provenance, health and nutrition, flavour experimentation and snacking. Today’s adventurous consumers are increasingly interested in connecting with brands and products. Offering individualised product conce pts o r d e l i ve r i n g h i g h sensory appeal are means to drive that connection. New beverage products are consequently highly diverse in their offerings. They range from a variety of carbonated soft drinks to ready-to-drink coffee or tea, living lemonades, flavoured water, or an increasing number of plant-based formulations. These products are able and
of botanical ingredients play an integral role in the driving force behind the growth of this market. This potentially stems from Ayurveda, an ancient healing practice, in which the main two principles are that the mind and body are inextricably connected. Ginger remains a firm favorite, pairing well with cardamom and turmeric as the demand for ethnic and more exotic ingredients continues to grow.
omega 3 fatty acids, vitamin B12 and gingko biloba are suggested to support memory, focus and clarity. They are still a bit niche, but as demand for drinks that improve cognitive function grows, these brain-boosting ingredients will be found in more products. Fortification is a big trend to look out for Vitamins, minerals, added fiber, added proteins and prebiotics / probiotics are on a steady rise. These add such value to what would have been typically seen in everyday drinks and foodstuffs. Changes in consumer behavior have led to new product ideas. For example, proteinenriched drinks replace breakfast at home and give more flexibility.
should leverage the full sensory experience, including colour, flavour and texture to best differentiate from one another. In a competitive world, it is important to remain up-to-date with consumer trends and sometimes even predict or drive them where possible, to ensure that brands are not losing opportunities that consumers will find in other products. Different consumers are looking for different modifications, and the ingredients industry can play a big role to ensure their needs and preferences are met, such as sugar reduction and clean label, along with texture and taste. This will initiate the trend for companies to develop and deliver innovative products, which meet modern consumer needs. n
Functional Beverages With obesity and diabetes on the rise, it is critical that we take steps towards improving our habits. Consumers want to see more natural sleep and stress relief solutions, as they begin to focus more
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BAKERY
Aroma of Waffles in many places is very recent which makes it less popular with the elderly generation, but never the less this crispy, creamy and lip-smacking dish has taken the comfort food world by storm. That is the reason why any Waffle joint on the street always buzzes with youth. Belgian Waffles, as we know them today, debuted at the New York World’s Fair in Flushing, Queens in 1964. This was when Vendor Maurice Vermersch sold his wife’s recipe for Brussels Waffles - fluffy yeast waffles with strawberries and whipped cream. Being a smart marketer, he changed the name to a more familiar country, Belgian Waffles. Most noteworthy, the family refused to offer forks or knives because they insisted on serving them authentic. In Brussels, Waffles are a street food, served without syrup and then merely with a sprinkling of powdered sugar.
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affles which, till a couple of years ago, were a rarity, have today become popular in several restaurants. Made of leavened batter or dough, cooked between two plates, it has become a hot favourite among the present generation, in particular. The versatility of the dish makes it as popular for brunch as for dessert. The adaptability of this dish has evinced keen interest among the entrepreneurs who want to become a part of this exciting business which satiates the desires of the millennial craving for not only some exciting sweet dish but also its savoury avatar. If you walk into a place where Waffles are being freshly baked you will experience one of the most pleasant olfactory sensations. And why just olfactory, Waffles are visual treat too. The fluffy, golden brown breakfast treats heaped with copious amounts of your favourite toppings are as much a
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gastronomic delight as a sensory joy.
Waffle Evolution It is believed to have started as flat cakes called Obelios, in ancient Greece. The Greeks used to cook hotcakes between two metal plates — which were technically the first Waffle irons. At that time, they did not have their characteristic grid pattern, which is believed to have come about at some point in the 13th century. By early 17th century, Wafles, as they were spelled then, had been introduced to the New World by the colonists. Waffles, as they are called now, have continued to evolve. In 1953, the world had its first ever frozen waffles marketed under the brand name Eggo. Today, they are produced in complex sweet and savoury varieties in different shapes and sizes. Waffles today have reached almost every corner on the world map, however its arrival
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Waffles, which are a bit like cookie and a bit like pancake, are all the rage these days with foodies who like to explore better breakfast, snacking and dessert options. This has evinced interest in new entrepreneurs. The success of ‘Wicked Waffles’ (a small café and takeaway in Delhi’s middle class enclave, Preet Vihar) and chains of ‘Waffle House’ and ‘World of Waffles, has increased the desire of several of these prospective entrepreneurs to venture into Waffle business. So, is it advisable to venture into Waffles outlet? Yes, there are opportunities to start Waffles business. While opting for it as a business, one can either open a retail spot where customers can enjoy their Waffles hot with a variety of toppings, or set up a frozen Waffle business so customers can reheat the Waffles at home and dress them with their own toppings. Last few years have seen a deluge of Waffle stores in every neighbourhood across the country. They have been set up by small-time entrepreneurs, usually with
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BAKERY no restaurant background. The business model is very simple - open a tiny cafe in an area with low rent and buy basic equipment - a Waffle iron, also available online. Never bother for a professional chef, just rely instead on off-the-shelf products like Waffle with fresh berries, fruit, maple, honey, nutella, peanut butter, chocolate sauce and flavoured cream. There is plenty of demand and scope in the Waffle segment. Now a day lots of experiments are taking place in the industry, which has taken savoury Waffles to new heights. The cost involved in starting this business is not high, as making a Waffle is all about getting the recipe right. A not so skilled person can run the Waffle shop.
Types of Waffles But before one gets into any business one has to learn the ropes and the intricacies of business. One has to be aware of the types of Waffles and the new avatars that are taking place. A Waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of Waffle iron and recipe used. Waffles
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are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Some of the different types of Waffles are: Brussels Waffles – Belgian American Waffles – America Flemish Waffles — Northern France Hong Kong style Waffles — Hong Kong Belgian Waffles – North America Pandan Waffles — Vietnam Scandinavian style Waffles – Nordic countries (Norway, Finland, Iceland, Swedish) Gofri — Italy Hotdog Waffles — Thailand Galettes — Belgian Waffles can be drizzled with melted butter and maple syrup or blobbed with whipped cream and strawberry jam or swirled with dark chocolate sauce, they are all lapped up by the waffle lover. That is one of the reasons why there have been several avatars of this delectable delicacy. Today you have sweet as well as spicy Waffles. The new avatars are: Extra fluffy vegan Waffles: good for vegan people Whole grain Waffles: good for a nice and healthy start Gluten-free Waffles: for allergic to gluten
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Chicken Waffles: you can have it as a snack at any time Perfectly crispy Cauliflower Waffles: any time snack for vegetarian people Eggless Waffles: people who don’t eat eggs and egg product Waffles also come in various shapes now. Shapes of the new avatars are: Cone Shape Waffle: Waffle cones are hollow and bigger, and thus accommodate more delicious filling. Heart Shape Waffle: generally gives a wow factor for a romantic couple and nice to give a surprise by serving them during Valentine’s Day. Animal Shape Waffle: Kids and kids-atheart will love animal shaped waffle such as elephant, giraffe, and rabbit Waffles. Waffle Bowl: This is the ice cream sundae of your dreams filled in a Waffles bowl. Various types of Waffles bowls include Belgian Waffles bowl, ice cream Waffles bowl, fruit salad Waffles bowl and more. The USP of Waffles is that it is served in various forms, flavours and textures. Bubble Waffles from London Bubble Company, with crisp edges and soft chewy bubbles, fish-shaped Waffles which resemble the Waffle-like snack, Teriyaki of Japan, usually filled with red bean and custard
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BAKERY or chocolate. Pocket Waffles and towering Waffle sandwiches. A unique avatar of Waffle is, fried chicken and Waffle sandwich is served with maple syrup, pickled green tomato and watercress on a buckwheat cheddar Waffle. There is a wide range of savoury Waffles – from Kung pao chicken to Goan chorizo and Char Sui. Waffle quesadillas have been created, giving a spin to the Mexican dish. Waffles have evolved, so much so that their main purpose of being a breakfast dish has changed with the people and place. Waffles today can be sweet breakfast dish with loadings of fruits and chocolate drizzles; they can even be an evening tea snack. Not only they are great as a dessert with Nutella spread or ice cream scoops but equally good as savoury accompaniments with meats like a potato Waffle. They can be cookies when thin with fillings inside or can be large and soft like doughnut.
decade ago, people used to give each other traditional sweets on auspicious occasions. But today, what dessert do you gift your friends on their birthdays? Not Ladoo, but rather a delectable cake of their preference. If millennial are asked what comes to their mind when they think about the word – ‘dessert’, it will not be jalebi or barfi, but something along the lines of Waffles.
Health Consciousness Waffles are considered as an unhealthy snack which is loaded with simple carbs, white sugars and fat. That is the only reason why people avoid having Waffle even for breakfast. But one can make it healthier by changing the nutritional value of the dish. We can do this by replacing simple carbs from refined flour with complex ones from whole wheat or multigrain. Also if you replace simple sugars (sucrose) with fruits pulp (fructose) and healthy fats like
The Indian Twist Savory and spicy waffles are in trend these days. You will also find an Indian twist to the waffle recipes and diverse healthy grains being used with new age superfoods like quinoa, oats, chia seeds and many more. We have inherited many dishes from countries that invaded us and have altered them and kept them as our own. Moreover, if we talk about Waffle, it has just arrived and people like it. Waffle with Indian twist is possible. One can make Besan Chilla into Waffle, or dosa Waffle drizzled with chutneys. There are lots of variations possible, the sabudana and potato Waffle can also be considered, or waffleised Gajar ka Halwa with drizzled Rabri. With increasing demand and greater popularity in India, Waffles have been Indianised to an extent that now Waffles are paired with Indian desserts like gajjar ka halwa and gulab jamun as well. Not only are Indian classic recipes being infused but the umami flavours like soya sauce and fish sauce are also used extensively to create what customers want. It is no wonder that Indian food is immensely varied to accommodate diverse palates. India has a rich gastronomic heritage which has evolved over centuries. Every state has its own culture, which has heavily influenced its culinary practices. Every zone of India celebrates a different type of cuisine and people have a fierce loyalty to their traditions, and as such for a long time, have preferred to indulge in the traditional desserts of their regions. A
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coconut oil then even health conscious people would not feel guilty of consuming this indulgence treat. For health conscious people, who cannot give up on Waffles, can opt for healthy base Waffle. They can opt for whole grain Waffle and instead of whip cream opt for coconut cream. Waffles can be made not only of whole wheat flour but also Oats, Ragi and Quinoa flour. They can even be made of Chia flour or Buckwheat flour. And instead of milk we can also use almond milk. For the health-conscious, vegetarians or vegan, they can opt for buckwheat buttermilk Waffles topped with fried chicken, cinnamon butter, and fresh fruit or whole wheat and sesame seeds waffle with a range of gluten-free toppings. By including nutritious toppings and ingredients like cottage cheese, fresh berries, banana
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slices, zucchini, and a fried egg, Waffles can be a healthy option to eat and relish on.
The Future With it being capable of overcoming the health issue what is the future of Waffles, is something that a new entrepreneur, contemplating on entering this field, would like to know. Currently Food and Beverage Industry is facing various challenges at many levels, starting from various regulations to operational issues such as competition, heavy rentals, and high attrition of skilled wo r k fo rce. C h efs a re co nt i n u o u s l y innovating new food items or reinventing the existing and the classic ones to appeal to the eyes and tongues of the customers. The future of Waffle looks good in India, currently in metro cities (Mumbai, Pune, Delhi, Jaipur, Bengaluru) it’s becoming craze. Waffles are certainly going to replace the usual desserts and disrupt the dessert industry. The reason Waffles are getting so popular is due to their flexible preparation method. Its batter can be eggless, or with eggs, as one prefers. From simple vanilla to chocolate Waffles to red-velvet to charcoal Waffle cones, it comes in an abundant variety of flavours and forms- where the only limit is imagination! The propagation and growth of Waffles at hotels and restaurant have turned a lot of eyes for the past few years. Waffles are – and have always been – a favourite amongst most breakfast eaters. Unconventional and experimental chefs have taken it beyond the breakfast table and on to the lunch, brunch, and dinner or midnight snack escapades. There is a lot of innovation in the product to keep the consumers hooked. Waff-wich, a hybrid of Waffles and sandwich is a popular variety enjoyed by the customers. Considering the fitness fanatics, there are health Waffles too, like multigrain Waffles that suit the needs of those who refuse to intake the extra calories. So the future appears to be bright.” Bakeries and bakery cafes are always on the lookout of making their products stand out so converting something that is considered as breakfast food and turning it into a snack can generate interest and be an inexpensive way of making profit. Waffle is a versatile food which contains many ingredients that can be found in a cake. So, as the consumers continue to lick their fingers and slurp on these sweet, as well as savoury delicacies lets raise a toast to the success of all new entrepreneurs! n
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PROFILE
CAARA Wafts Aroma of Success By Jhuma Biswas
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mbika Seth comes across as a new-age businesswoman. Young, articulate, candid and unassuming, she doesn’t let herself being carried away by her amazingly growing success story. Delhibased Ambika and her business partner Alice Helme are the Directors of Delhi-based CAARA India Pvt. Ltd., a company located near Saket, which has fast spread its presence across several verticals of India’s food service industry since its inception in 2014. Alice works from both Delhi & London. CAARA is an acronym for Culinary Arts & Research Academy.
Meeting of Minds Before her stint with CAARA, Alice was running her catering business in Delhi named Damson Catering and Ambika, then back from her education in Switzerland, was running an organic farm, where she was selling directly to the retailers, end consumers and institutions by doing away with middlemen. “I already had a catering venture when I met Ambika and she was growing delicious fresh chemical free vegetables. I was looking for an Indian partner and she had been to hospitality school and was an exciting person to join hands with,” reminisced Alice. They met and their combined entrepreneurial brainstorming resulted in the creation of the idea of CAARA. Soon the idea cemented in the form of CAARA
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Catering in 2014, which is the first vertical of CAARA India Pvt. Ltd.
Catering to Diverse Needs CAARA Catering provides a one-stop catering service for a comprehensive range of events. “We can help you design your event through bespoke menus, bar services, table decor, and venue décor ranging from details of flowers, crockery & cutlery. Moreover, our service staff is personally trained by CAARA on cuisine and service etiquette,” Ambika elaborated with her ravishing smile. There are several facets of CAARA Catering too. Its sit down suppers, according to Ambika, “Provide fine dining experience in your own home with personalised menus
designed for supper, and service staff to look after each of your guests.” CAARA also provides catering service for weddings, “ For weddings, our Chefs will sit with you to discuss your culinary preferences and tailor make a menu to suit you as well as your family and friends,” informed Ambika. Besides these two, CAARA’s catering services cover product launches, cocktail parties, buffets, corporate events, and several other events and occasions. It would not be an overstatement to say that CAARA provides catering for a wide gamut of events and occasions. “Especially for product launches and cocktail parties, our flying buffet service, where freshly made dishes of small portions are passed around among the guests, are very apt,” observed Ambika. This way the freshness of the food is being easily maintained, which has chance of getting compromised in traditional buffets.
Eating Out with CAARA
Ambika Seth
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Besides its extensive catering service, CAARA has also ventured into the restaurant business, which has its presence presently only within Delhi. Its restaurant business is reflected through CAARA Café at The British Council, in Connaught Place, CAARA at Ogaan, located in Malcha Marg Market, Chanakyapuri, and NicoCaara, located at Chanakyapuri. “Nestled in the heart of the capital, CAARA Café at The British Council acts as
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PROFILE
a quiet oasis amidst the hustle bustle of Connaught Place. It is perfect for a quick working lunch, evening snack or tea & cake session. We serve a range of beverages from cold pressed juice to hot beverages, including our own blend of 100 percent Arabica coffee sourced from Mysore,” Ambika elaborated. CAARA at Ogaan, which is housed within the Ogaan fashion store, serves classic continental menu in a modern setting. Here granola bowl with chia seeds and coconut shavings can attract the health conscious.
“Pasta puttanesca and a superfood salad are part of the restaurant’s lunch menu; taking inspiration from French, Italian and British cuisines. Our tarts, cakes and frothy cappuccinos are also must try,” asserted Ambika, the savvy entrepreneur with a strong sense of sustainability. Integrated into Nicobar’s flagship store (Nicobar is a renowned high-end apparel brand) in DLF’s The Chanakya, NicoCaara is a small plates menu restaurant focusing on seasonal, local produce. Using Nicobar’s tropical-inspired brand as a springboard,
NicoCaara’s menu has explored into produce of the lands that meet the Indian Ocean; everywhere from South India, Burma, Sri Lanka to Vietnam. "Local and seasonal is very much our mantra in the NicoCaara menu," stated Alice. At NicoCaara, local ingredients are given preference. Fresh bread and pastries made by hand in CAARA’s central kitchen, organic eggs, and cape gooseberries grown at CAARA’s farm in New Delhi are part of the healthy gastronomic profile of NicoCaara. “We naturally shy away from ingredients
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PROFILE
like refined flour and sugar and work more with local grains as well as sweeteners like coconut sugar and jaggery,” averred Alice. Besides these three restaurants, CAARA also offers the provision of reserving an exclusive Chef’s table inside its industrial kitchen, at its corporate office. The table can accommodate 18 people at a given point of time.
Easy Dining CAARA also provides easy dining option at home, without the need for extensive arrangement of catering. “Our Easy Dining at Home service entails delivering delicious and wholesome dishes from our kitchen. Easy Dining at Home is our home delivery service that delivers classic and seasonal dishes, made to order for you to enjoy at the comfort of your home,” proffered Ambika. It is ideal for a small get together. Here it deserves a mention that all dishes served under Easy Dining at Home comes with information about ingredients, labels and clear instructions on how to reheat and consume. “For our Easy Dining at Home, if the billing goes beyond Rs.15,000, we send one Chef as complementary, who would assist in putting the meal together,” she informed. That is not all. Besides comprehensive catering services and restaurants, CAARA also runs a cookery school. “The cookery school of CAARA, based out of our base kitchen in Saket, New Delhi, offers a unique experience. Equipped with state-of-the-art facilities, a course here will enable you with a range of techniques and arm you with confidence in the kitchen,” explained Ambika. Bao & Dimsum Master Class, Dessert Class for Domestic Staff, Insights of Middle Eastern Street Food, Mindful Cooking for Expecting Mammas are some of the classes being conducted at the cookery school.
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Alice Helme Th e n t h e re i s t h e CAA RA Pa nt ry from where top-notch quality products/ ingredients like smoked aubergine dip, cherry tomato & goats cheese tart, roasted garlic & cucumber tzatziki, CAARA basil pesto and many others can be procured on order, which can enhance the quality of dining experience/s.
Sourcing Only Quality Despite so much diversification in such a short span of time, CAARA has never wavered from its impeccable quality. “Our focus has always been on quality ingredients and seasonal chemical-free produce. Our first preference is to procure the ingredients from our organic farms in Vasant Kunj
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and in Nuh, Haryana, and if the desired ingredient is not found in our farms, we prefer to procure it from the best possible source in the world. Our preference is to procure from within India and only if the desired product and quality is not found in India, we would explore the abroad markets to get the desired product and quality,” elaborated Ambika. She cited that they get top-notch artichoke and cheese from Uttarakhand; coffee beans from Mysore. “We love the cheeses we have come up with from dairy herds in the Himalayas and Uttrakhand,” Alice said. Alice, as expected, endorsed the same view. “Quality produce is our ethos across all our food service endeavours. We prefer to take the help of local farmers and prefer to use our own crops grown on the CAARA farms. We spend time and energy working with farmers to produce products,” she expressed. Although it is not always possible to procure only organic produce, but according to Ambika, they always go for the best possible ingredients feasible to make their dishes.
Future is Hers and Hers As for the future vision of CAARA, Alice told that they were “focusing a lot on increasing their online presence, so that the favourite CAARA dishes can be ordered to your door from online.” “By going online, we want to give CAARA Pantry a pan-India reach,” pointed out Ambika, confidently. “ M o re ove r, we a re ex p a n d i n g o u r cookery school, and many courses are on the horizon,” Alice added. Within one year, they have intention to have restaurants within the ambit of CAARA brand beyond Delhi. It is obvious that the two enterprising entrepreneurs with dreams in their eyes and their feet on the ground have no intention to rest on their laurels. n
Apr-May ’19
Apr-May ’19
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R estaurant
Shang Palace Shangri-La’s - Eros Hotel, New Delhi
Recipe
By Sharmila Chand
Mud Crab with Pixan Chilli (Portion-1)
A
4 7 - ye a r o l d l e g a cy, t h e 3 9 t h Shang Palace in the world is the most celebrated Chinese specialty restaurant at Shangri-La’s -Eros Hotel, New Delhi. The specialty chefs at Shang Palace have put together an innovative culinary lineup of authentic delicacies to further elevate the dining experience. Relish an authentic dining experience with Sichuan, Cantonese and the mystical cuisine of Yunnan in the inviting and expansive interiors of Shang Palace. The restaurant offers three private dining rooms and the food is made with the freshest locally available ingredients and authentic ingredients sourced from China, and then presented in a sophisticated and contemporary style.
Décor Globally renowned, Dubai based Stickman Design, is the creative team behind the luxurious interiors of Shang Palace. Taking inspiration from the name of the restaurant and the cultural influence behind it, the interior design of this restaurant showcases distinctive and characteristic motifs of bronze, which represents an important era in Chinese history. Sited right at the entrance is a wine cellar, displaying a large
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selection of wine, pairing perfectly with the specially curated menu at Shang Palace. This is the perfect space for large family gatherings or business meetings for dining in a private area. I loved the visually antiquated Chinese coins that take center stage on one of the intricately designed walls of the small private dining room, creating an atmosphere that showcases the Chinese heritage. The seating display is made up of contrasting tabletops, bowls and plates and dark wood chopsticks with copper gold chopstick rests. The bespoke water glasses draw inspiration from the restaurant’s lattice patterns. An opulent and sophisticated atmosphere resonates within the ambiance of the restaurant. The vision behind the ambience of Shang Palace was to build a new generation of Chinese restaurants, to present an elegant and refined experience that is ornate yet understated. Relax at the in-house tea display bar serving traditional Chinese tea merchandise. Ask for your favourite blend from the Chinese tea variety and you will relish the whole experience.
Food & Drink The menu has outstanding signature dishes.
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Ingredients Quantity Mud crab 1 number Corn flour 20 gms Ginger 10 gms Garlic 10 gms Fresh chilli 10 gms Spring onion 50 ms Pixan chilli sauce 30 gms Sugar 3 mms Salt cooking 3 mms Sichuan oil 5 ml Dark soya sauce 5 ml Light soya sauce 5 ml Potato starch 10 gms Refined 0il for frying Method of Preparation: Take whole crab clean it properly cut it into 4 to 6 pieces. Break the shells and set it aside Take ginger, garlic, spring onion cleaned and chopped it and set it aside Heat the oil in a large wok dust the crab with corn flour and deep fry for 2 minutes. Strain and set it aside Heat the oil in a wok sizzle the garlic, ginger and chopped chillies for 1 min or until the fragrance comes. Add the pixan chilli sauce, soya sauce, sugar, salt and 150 ml water and stir to combine. Add Sichuan chilli oil. Throw in the crab, turn up the heat and stir-fry for 3-5 minutes or until the crab is cooked properly and coated in the sauce placed on a crab plate and serve it hot.
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R estaurant For prawn lovers, there is ‘Prawn Dumpling with Qiandao Caviar’ - traditional steamed Prawn Har Gao Qiandao Caviar on top. Chicken lovers can safely order Marinated Chicken in chili sauce, Sichuan style where Poached chicken is marinated with peanut butter, sesame paste and homemade Sichuan chili oil. The chef recommends ‘Honey glazed barbeque Iberico pork’ for more adventurous souls. Iberico pork belly is marinated with chef special five spices with honey and roasted in peach wood fire oven served with soya reduction. There is also ‘Yunnan spicy cod steamed in banana leaf - Classic steamed Atlantic black cod marinated with Yunnan spices wrapped in banana leaf. Clay pot chicken is the star of the menu: Stir fry sliced chicken with lotus stem in Yunnan pickled chili and garlic sauce served in hot pot. For Vegetarians, there is ample choice and very interesting. Start with Sizzling water chestnut and mushroom Xo dumplings served on a hot stone plate. Here chestnut and wild mushroom are mixed with homemade Xo wrapped in thinly drive crystal dough steamed, sizzled in hot stone plate. Yunnan mushroom and tofu wontons with spicy herb tomato Salsa is absolutely delightful. Mapo bean curd Sichuan style is robust with black bean and salted pickled chili flavours. Wok fried French beans with preserved vegetables and Vegetarian Xo is chef’s favourite
“After glorious success all around the world in iconic cities such as Beijing, Paris, Hong Kong, Manila, Bangkok and many more, the 39th Shang Palace at Shangri-La’s - Eros Hotel, New Delhi has expansive interiors that includes three private dining rooms. The authentic food at Shang Palace has been carefully curated by our specialty Chinese chefs bringing together the best of Sichuan, Cantonese and introducing the mystical cuisine of Yunnan for the very first time” Neeraj Tyagi – EAM, F&B Shangri-La’s - Eros Hotel, New Delhi
and a must try. Hot stone pot rice with crispy potato, pickled chili and Yunnan chili chutney is a complete meal in itself. Round off your meal with signature desserts like Steamed toffee dates cake, Star Anise ice cream, butter scotch sauce; and Warm chocolate fondant with banana caramel ice cream and lychee sago. The mixologist at the restaurant will not let you leave without enjoying his signature drinks – ‘Ni Hao’ -Vodka based cocktail muddled with flavours of fresh lemongrass, Kafir lime, ginger, topped up with ginger beer, served in tall glass and ‘Asian Apple Sour’ - Vodka Based Cocktail Muddled with Fresh Green Apple, Lemon Juice & Simple Syrup, Shaken & Served In Martini Glass.
4 – 6 Sep 2019
ASIA FRUIT LOGISTICA Apr-May ’19
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c h ef voice
“I would have been a dancer if not a chef” Vanshika Bhatia, Head Chef and Partner at Together At 12th, Delhi NCR
Vanshika Bhatia has been cooking and baking since she could reach the stovetop. In 2012, she did her formal training in culinary arts from Le Cordon Bleu in London and as soon as her course was over, she went to intern at JW Marriott's Italian Restaurant Mezzo Mezzo in Mumbai, where she built up on her knowledge of European cuisine. Her gastronomic travels then took her to Noma in Copenhagen. At that time, Noma was the best restaurant in the world. Here she worked under the 2 Michelin starred chef Rene Redzepi, all the while learning the art of foraging and using fresh raw ingredients to make beautiful food. From there Chef Vanshika progressed to work at Junoon at Dubai. Here she used all of her knowledge of European cuisine to make Indian food truly global. Working with Chef Vikas Khanna, over one year she rose through the ranks and at a very young age because a third in command in the kitchen. Vanshika strongly believes in the age old saying 'change is the only constant' and hence keeps on moving as fast as the world of food does. She got an opportunity to work at Asia's best restaurant, Gaggan in Thailand where she invented some signature dishes that went on the menu of this fine dining restaurant and thousands of people from all over the world tasted her creations. After all this travel, she came back to India and joined Olive Bar and Kitchen. Seeing her caliber and dedication, she was promoted to the position of Head Chef of Ek Bar, which is one of the restaurants under the Olive Umbrella. Currently based of out of Gurgaon, Vanshika heading her own Kitchen brigade at ‘Together at 12th’ and is ready to take the Indian food Industry by a storm. In a candid conversation with Sharmila Chand, she talks more about herself and her work:
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How do you define yourself? I see, breathe, feel, dream and of course cook food every single day.
What is your philosophy of cooking? I believe in experimenting and trying to use each and every part of any produce that comes to my table.
Had you not been doing this then what? I would have been a professional dancer.
What is your source of inspiration? I am inspired by chefs like Rene Redzepi, Gaggan Anand, Dominique C re n n etc. - c h efs w h o res p e ct ingredients in every form. The most important people who inspired me are my grand mothers who were the OGs of Sustainable cooking.
and hence had to come back home to India. I had to start my career from the beginning again. But to think of it now, it could have been a blessing in disguise.
What skills are necessary to be a good chef? The most important skills are precision, perfection and patience.
What prepared you the most for your career? When my Chef Ian in Noma told me work like your butt is on fire. That has stayed with me till date.
Your Strength? My passion for food.
Your Weakness? My quick temper.
How do you de-stress yourself? I de-stress by Baking.
What has been the most rewarding moment in your career? When I was working at Noma and had to make a meal for the chefs and Rene Redzepi liked it so much that he said ‘Bravo’ to me.
If you had to describe yourself in one word? Passionate
How do you rate yourself as a chef? I’m still learning every day.
How has the journey been so far? Any major challenges you faced? The journey has been a roller coaster. There have been so many ups and downs and the most major one I faced was that while working for Gaggan, I had some Visa issues
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Fav Cuisine? I love my native Indian food.
Fav Spice? Fennel
Fav Dish? Thai Chicken Laab
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Fav Equipment? Vacuum Sealing Chamber
Fav Restaurant/food joint? ‘Lavash’ and ‘Another Fine Day’
Your Fav Diner? Adventurous and Well Travelled
Your ‘Hot’ selling item? My Pizzas and Flat Breads.
The Best Compliment you have received ? I received a standing ovation at my first pop up at my hometown of Kanpur.
Your philosophy of work? ‘What would Rene (Redzepi) do?’
Lessons learnt in the kitchen? It is ok to cry when frustrated. If it’s not perfect, make it again.
Last meal on earth: What would you choose? Home cooked food.
10 years from now? I want my restaurant ‘Together at 12th’ to be counted as one of the best in the world.
What are your future plans? To open a small Bed and Breakfast in the mountains.
What is the position of chefs today in India? The chefs in India are at par with any other chefs all over the world. They are focusing more and more on sustainable cooking everyday which is a very good thing.
What are the problems and challenges faced by chefs? Finding good quality organic produce at a reasonable cost.
What is the best career advice you have received? That I will learn my craft in the kitchen and hence, straight after college I went to culinary school at Le Cordon Bleu and after 9 months of training was working.
What would you recommend to someone interested in working in your field? That they should be prepared for a lot of hard work, and being on their feet for long stretches of time, they should be able to do it all with a smile on their face.
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Healt h & N utrition
Potential of Probiotics By Dr. Sadhna Sharma
P
eople around the world are now paying closer attention to the nutritional profile of foods, including the composition of their ingredients. This has put additional pressure on regional, national and even international level food and beverage manufacturers, as they have to respond to the renewed market forces by reducing or cutting out fat, salt and sugar, as well as preservatives, additives and colorings. This is resulting in vigorous market research, and the launching of a slew of healthy foods. People’s rising consciousness about healthy foods is reflected in the growing popularity of probiotic foods, which are nowadays emerging as an important category of food supplement in India. Probiotic elements in dairy products have become part of our diet. They are present in milk, yogurt and ice cream products. Probiotic products are b e i n g l au n c h e d afte r extensive research and these are now available at l e a d i n g o u t l ets & foodservice institutions
What are Probiotics? P ro b i ot i cs a re l i ve, non-pathogenic microorganisms that benefit the consumers’ digestive sys te m . Pe o p l e ofte n think that bacteria and other microorganisms a re h a r mf u l “ g e r m s , ”
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but there are ‘friendly bacteria’ that are normally present in our intestines and help in digestion of food, in destroying diseasecausing microorganisms, and in producing important vitamins. Many of the microorganisms in probiotic products are the same as or similar to microorganisms that naturally live in our bodies. In simple terms, probiotics are live micro-organisms which, when ingested in adequate amounts as a single strain or as a combination of strains, confer one or more specified health benefits to the consumers.
Types of Probiotics Our digestive systems have around four hundred different types of probiotic bacteria, and the best known is Lactobacillus a c i d o p h i l u s . T h e re a re ot h e rs i n c l u d i n g Bifidobacterium and Streptococcus thermophilus. Each group comprises different species, and each species has many strains. In today’s health c o n s c i o u s s o c i e t y, probiotics are becoming fashionable as a means of promoting all kinds of digestive improvements. The commonly used organisms in probiotics are:
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Apr-May ’19
Healt h & N utrition Lactobacillus: This may be the most common probiotic. It's the one you'll find in yogurt and other fermented foods. Different strains can help with diarrhea and may help people who can't digest lactose, the sugar in milk. Bifidobacterium: You can find it in some dairy products. It may help ease the symptoms of irritable bowel syndrome (IBS) and some other conditions. Saccharomyces boulardii: It is yeast and appears to help fight diarrhea and other digestive problems. Other substances termed “prebiotics” are dietary fibers that favour the growth of beneficial bacteria over harmful ones. The term “synbiotics” refers to products that combine probiotics and prebiotics. Among adults, probiotics or prebiotics are the third most commonly used dietary supplement other than vitamins and minerals globally.
How they Work? According to the currently adopted definition by FAO (Food and Agricultural Organization) and WHO (World Health Organization), probiotics are “Live microorganisms which when administered in adequate amounts confer a health benefit on the host.” It is hard to believe, but antibiotics apparently kill the good bacteria as well as the bad, which explains why many experience digestive difficulties while taking antibiotics. To restore the balance, or the ratio of good bacteria to bad bacteria in the body, many people who are on antibiotics are prescribed probiotic products that come in a variety of forms. Probiotics help you in a variety of ways: • They break down and digest food. • They support overall gut health. • They ensure the immune system works well. • They also play a role in how one think and feel. Probiotics have potential health benefits for conditions such as gastrointestinal infections, genitourinary infections, allergies and certain bowel disorders, all of which afflict a considerable proportion of the global population. Probiotics have been shown to boost immune system against various invaders. Having a healthy bacteria population in our gut protects us from bad bacteria, such as overgrowths of yeast, fungi, and viruses. Our gut is sometimes called - second brain - and its balance of bacteria directly affects mental health. Gut bacteria not only improve the production and regulation of hormones, such as insulin and leptin but also have been found to produce neurotransmitters, such as serotonin, dopamine, and GABA, which play a key role in our mood. In both animal and human studies, some strains of probiotics have been found to improve psychological conditions. Research also found that probiotics helped with anxiety, depression, Autism spectrum disorder (ASD), obsessivecompulsive disorder (OCD), and even memory issues and may help to reduce blood pressure. Among other things, probiotics also help send food through the gut by affecting nerves that control gut movement. Researchers are still trying to figure out which of these are best for certain health problems. Some common conditions they help relieve are: • Irritable bowel syndrome • Inflammatory bowel disease (IBD)
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Healt h & N utrition
• Infectious diarrhea (caused by viruses, bacteria, or parasites) • Diarrhea caused by antibiotics There is also some research that shows they are useful for problems in other parts of your body. For example, some people say they have helped with: • Skin conditions, like eczema • Urinary and vaginal health • Preventing allergies and colds
The Best Sources In India, probiotics have mostly found their way into curd and ice-creams. Probiotic curds in India are marketed by Amul, Nestle and Mother Dairy. However, a variety of plant-based foods, particularly sour and fermented foods, contain beneficial, probiotic bacteria are also available. Some of the best probiotic foods include: S au e r k rau t : A fo r m of fe r m e nte d cabbage, sauerkraut is full of probiotics created during the fermentation process. Freshly fermented is best, as it maintains the most nutrient density. Kimchi: This traditional Korean food is made using fermentation with cabbage and other veggies. Tempeh: A fermented soybean product that’s high in both protein and probiotics. Miso: A staple in Japanese cuisine, miso paste is commonly used as a base for soups and as a flavoring in many dishes. While rich in probiotics, it’s also high in sodium so it may be best used in moderation. Natto: An unusual food with a unique texture and flavor, Natto is made from fermented soybeans and is rich in probiotics. Kefir: A cultured, probiotic food typically made with cow’s milk and contains both bacteria and yeast working together. To avoid the negative health effects of dairy, you can opt for coconut or water-based versions instead.
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Yogurt: To stay plant-based, choose non-dairy varieties, which can also have probiotics. Steer clear of sweetened varieties because sugars can be bad for your digestive health. Pickled vegetables: While cucumbers might be the most popular option, any kind of pickled veggie can provide probiotics as long as they’re unpasteurized. However, you may want to keep consumption of these relatively low, as they’re also high in sodium.
The Caution In healthy people, probiotics usually have only minor side effects, if any. However, in
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people with underlying health problems, serious complications such as infections have occasionally been reported. A research paper published in The Lancet, a renowned British medical journal, says that the “good bacteria” commonly found in probiotic yogurt (commonly known as curd in India) and drinks, can be fatal for people suffering from severe pancreatitis. People have to be careful because probiotics can not only be harmful in cases of pancreatitis but also in liver infections and general infections like gastroenteritis. Fu r t h e r m o r e , a c c o r d i n g t o t h e International Scientific Association for Probiotics and Prebiotics (ISAPP), consulting a physician before administering probiotics to infants or to people with compromised immune systems or other major underlying illnesses is of great importance. Also one should go through the ‘Warning’ and ‘Other Information’ on the product package and be aware of any expected symptoms or side effects. Moreover, just because a product claims itself to be probiotic, doesn’t mean it is probiotic. Some products labeled probiotic do not have clinically validated strains or levels in the product. The consumers of probiotic products should be aware of those products, and should refrain from using them. The probiotic bacteria can confer health benefits only if they are consumed in right quantities. Probiotics are measured in CFU which stands for colony forming units and is a measure of live microbes in that probiotic. According to the association (ISSAP), CFU amount should be the same as that shown to be effective in clinical studies. More CFUs does not necessarily mean better. Moreover, ISSP advises that it should be borne in mind that different probiotics have been shown to be effective at different levels. It is not
Apr-May ’19
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TASTE THE FUTURE possible to provide one count for all types of probiotics. ISSP also states that it is always better, safer and wiser to pick up a probiotic product from a trusted manufacturer. The common sense also dictates that if the addition of probiotics is not done properly, the results could be disastrous. A trusted manufacturer with an impressive track record is more likely to ensure that its probiotic product has the same strain(s) and is as potent through the end of shelf life, as what was used in clinical studies The Indian Council of Medical Research (ICMR), the apex body for the formulation, coordination and promotion of biomedical research in India, along with the Department of Biotechnology of the Ministry of Science and Technology, have proposed guidelines for evaluation of probiotics in food in India, which articulates the base for the law to govern probiotics. India’s small but growing probiotics market is dominated by strains from non-Indian companies and there are differences in Indian gut flora. So the mooted guidelines suggest probiotics should be tested on local populations before they receive safety approval. Probiotic food is an emerging category in India and with the number of probiotic foods making a foray into Indian market, it becomes imperative to establish guidelines to regulate them. The guidelines would cover efficiency, safety and health claims and define probiotic parameters. Stringent labelling of the probiotic product, shelf life and storage conditions would prevent companies from misleading the consumer. Labeling of the probiotic products are indeed, of great importance. Besides telling what probiotic is being offered, the label can also throw light on how many live microorganisms are approximately there in each serving, and when does the product expire. The serving size, the possible health benefits, the proper storage conditions, and corporate contact information can also be elicited through a proper, comprehensive labeling. Probiotics has emerged as a commercially viable option for the food processing sector. However, the knowledge, techniques and the use of probiotics is still in its nascent stage. In India, especially in the hospitality sector, the uses of probiotics are expected to grow in the times to come. However, the consumers must be fully aware of the contents and effects of a probiotic product before purchasing it, and any health claims made in relation to a product must be substantiated by clinical trial data.
The author is A. Professor, Zoology at Miranda House, University of Delhi
Apr-May ’19
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H Y G I ene
When Personal is Professional Certain personal choices like how one combs hair, what jewellery or attire one wears could be very important professional concerns impacting the safety of food delivered at restaurants By Jyotismita Sharma
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eople love to maintain a distinction between their personal life and professional life. And why shouldn't they? What someone does under the four walls of their own house should hardly matter to his/her colleagues or supervisors. For example, what TV shows one chooses to watch in his/her free time is a purely a personal matter. But for people who handle food, certain very personal habits may impact their conduct at their work place, blurring the difference between personal and professional. So at one level, if someone chooses not to brush their teeth every morning, one could argue that it is his/ her personal decision. But food handlers are expected to always brush their teeth, keep their nails trimmed and have their hair combed back. So these very personal choices could be very important professional concerns impacting the safety of food delivered at restaurants.
Personal Hygiene and Brand Image In fact, personal hygiene of the restaurant
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staff plays a key role in maintaining overall hygiene in the establishment, and also its reputation. Instances of how personal hygiene can ruin the reputation of restaurants are not hard to find. And one such instance that shook the conscience of the nation surfaced in February this year when a Chennai man alleged that he had found a blood-stained band-aid in the
Amit Raman
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food delivered by Swiggy. The man wrote a post on Facebook about his ordeal and the post soon went viral, prompting Swiggy to suspend the restaurant and order an investigation by an external agency. “Health and safety is vitally important and hotels, restaurants, cafes and catering outlets must enforce strict guidelines in the workplace and complete regular health and safety and hygiene checks. Good personal hygiene practices help in preventing bacteria from spreading to food,” said Amit Raman, Food and Beverage Manager, Holiday Inn Mumbai International Airport. “Hygiene in restaurants is not just essential to ensure the health and safety of your employees and customers, but also because it plays a significant role in building the brand image of the restaurant,” Raman added. However, it deserves here a mention that one does not need to wait for glaring lapse such as the one that was alluded to the Chennai restaurant mentioned above. Encountering unkempt workers in a restaurant should be enough to make a
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H Y G I ene
How to ensure compliance with personal hygiene standards • Brush your teeth • Bathe regularly • Hair should be combed back, short, well trimmed and should not cover the forehead. It should not be grown below the nape of the neck. • Natural colour of hair to be maintained and not be excessively gelled or frizzy. • Sideburns should not be below the middle of ear • Moustache if worn should be well trimmed and not cover the upper lip. • Food handlers are expected to be clean shaven on duty. Beard permitted for religious reasons only should be well trimmed. • Hand and toe nails need to be clean and well trimmed. No colour is permitted. • Jewellery must be limited to a minimum • Bracelets are not allowed except for religious reasons. • Ear rings are not permitted • Breath must be fresh (no smell of foodstuff, cigarette smoke or alcohol) • Ensure that deodorants and/or anti prespirants are used daily to ensure that no body odour is present. • Black socks to be worn. Socks be changed daily so that it doesn’t smell • Black shoes with laces should be preferred • Cover all your wounds with water-proof bandage • Do not handle food when sick • Do not scratch/ prick nose, pimple etc. • Do not keep long nails and do not wear nail enamels bad impression on the minds of the guests. As restaurant reputations are often built on the word of the mouth of the guests, it is very important for restaurant managers to ensure that the food handlers always put their best foot forward while dealing with the guests.
Vigilance Key to Keeping Hygiene It goes without saying that personal hygiene is important not just for preserving the brand image of a restaurant, but also for ensuring food safety. For example, if a worker does not keep his/ her wounds covered with water-proof bandage, as recommended by Food Safety and Standards Authority of India (FSSAI), infected blood and puss may come into contact with food, thereby putting safety of guests at great risk. Training the personnel who handle food on the ways to keep
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• Do not wear dirty cloths • Do not wear jewellery, watch etc. while handling food • One should wash hands after using the bathroom, touching animals, touching money, handling waste, before and after touching a sick person, and after blowing nose, coughing and sneezing.
For Kitchen Team • Keep your personal belongings away • Wear Apron, gloves & head cover • Wear closed-in shoes to protect your feet, in case of hot spills or breakages. • Wash hands before and after handling food. • Keep food preparation surfaces clean. • Tie back long hair. • Store food appropriately. • Avoid contact between raw foods and cooked foods. • Wash hands repeatedly. • Clean the kitchen sink and oven. • Avoid cross contamination. • Clean spills when they occur. • Empty the dishwasher when the cycle ends. • Clear off your countertops. • Clean your garbage disposal regularly. • Install shelf liners in your cupboards and drawers. • Clean the refrigerator and freezer. • Sweep the floor daily.
personal hygiene is the first step in maintaining high hygiene standards. It is also very important to make the workers understand that conforming to hygiene regimes can go a long way in ensuring their own safety. A n d as Ra m a n s a i d , “ m a i nta i n i n g cleanliness is an essential part of healthy living because it is cleanliness only which helps to improve our personality.” But training the staff may not always be enough. Therefore, it is also very important to have strict vigilance on the conduct of the workers. This is especially crucial because certain habits die hard. For example, if someone has the habit of picking nose, he/ she may get engaged in that activity – much to the disgusts of the guests — without being consciously aware of it.
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But proper vigilance can help them discard such habits which may pose heavy roadblocks in the ways of achieving high hygiene standards. In the absence of proper vigilance, some workers may even report to duty when they are seriously ill, thereby putting the safety of the other workers and guests at risk. In fact, it is the duty of food safety supervisors to ensure that the food handlers are free from any (infectious), (contagious) and other communicable diseases. Medical examination of food handlers need to be carried out every year. They should also be trained in maintaining personal hygienic behaviour like no smoking, spitting, sniffing, while avoiding eating or drinking in processing area, according to the FSSAI. Food safety supervisors should also put restriction on visiting the storage area. In case, it is urgent, visitors should wear head gears before entering inside the storage area. n
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product previe w
Passionate Designs for Foodservice Metal Kraft is one of the proficient manufacturer, exporter & supplier of world class Hotel, Restaurant & Catering supplies. Incorporated in the year 1994, Metal Kraft is a time honoured organisation engaged in the manufacturing & exporting of Horeca Products. Celebrating 25 years of excellence, the experience & the journey of serving Hospitality Industry has
Adding Opulence Sam International is one of the leading manufacturers, s u p p l i e rs a n d ex p o rte rs of s ta i n l e s s s te e l , polycarbonate kitchen accessories, hooks, glass shelves, and classic hooks, in India. Sam International was founded in 2001 to develop innovative and luxurious stainless steel bathroom & kitchen accessories. Sam international combines world class expertise in design and innovation, at competitive prices. The company has also adopted strict quality norms, and closely monitors the products during the manufacturing process. Sam International’s products go to leading hotels and corporates. Innovativeness, focus on quality, exclusivity of designs, and high degree of responsiveness towards its customers’ preferences are the reasons behind Sam International’s success story.
Sam International info@saminternational.co.in
Versatile Tableware been amazing and rewarding too, which has come with lot of learning & hardships. The company has learned through hardships and made it see all highs & lows and strengthened to identify & overcome weaknesses. With state of the art manufacturing facilities in the Export hub of the nation in Moradabad, UP & two administration offices in commercial capital Delhi, at busiest & Asia’s biggest commercial markets of Sadar Bazar & poshest location Punjabi Bagh, the company makes a great platform & promises to serve its customers with utmost convenience, care & customer friendly time zones. It has a strong client base within India in major star hotels, high end catering & banqueting groups and worldwide presence in over 90+ countries. Today Metal Kraft under the able guidance & judicious aegis of its mentor Puran Chand Juneja, complimented with fresh & innovative ideas, design elements created by Vineet Juneja & his team of dedicated experts & professional staff, gives all reasons for the company to grow & expand further to reach new heights of excellence & make the nation proud with its vision and our PM’s mission of “Make in India” a ground reality.
Metal Kraft vineet@metal-kraft.com
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METINOX India is a dynamic company manufacturing and distributing kitchenware and tableware. The company is headquartered in Delhi with modern manufacturing and distribution facility. METINOX created new standards in quality and design in its products development. The extensive range of kitchenware and tableware is created to the satisfaction, effectiveness, durability and versatility for the users. The company values customer’s expectations and deliver on a timely basis. Being present pan India, METINOX offers its comprehensive range at viable price range. METINOX optimizes product range, design and service to keep pace with the times thereby achieving excellence. The company maintains and follows quality managements to m a ke i d e a l p ro d u cts . Internal quality control team equipped with advance testing facilities deliver quality products. It regularly performs assessments on products and its standards. The research team is always remain well versed with market conditions and trends, to upgrade its range. It has state-of-the-art manufacturing facilities, CAD software, and CNC machine workshops, advanced production process, and experienced engineers & technicians. The company keep investing in R&D and frequently updates the designs defining new trends. The products are manufactured with high grade stainless steel and the range of cutlery and kitchen tools is synonymous with quality, durability, and class. The range includes cutleries, tableware & serves ware, kitchenware, turners and spatulas, tongs, chef helpers, wire ware, hotel ware. METINOX India metinoxindia@gmail.com
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BUSINESS OPPORTUNITY
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Advertiser’s Inde x Company
Page No.
AKASA International
51
Allied Metal Works
33
ANUGA 2019
65
ASIA FRUIT LOGISTIC 2019
59
BANWAY PROJECTS & HOSPITALITY
47
Cremica Food Industries Ltd.
FIC
FOOD SERVICE (INDIA) PVT. LTD.
19
GPA Capital Foods Pvt. Ltd.
09
Hindustan Refrigeration Stores
55
I2I CONSULTING (usa pOULTRY)
43
IFB Industries Ltd.
49
India Exposition Mart Ltd.
37
Inquve (olives from Spain)
01, 27
INTERGROW CULINARY SOLUTIONS
53
ITW India Pvt. Ltd. (hOBART INDIA)
17
King Metal Works
07
Krome Dispense Pvt. Ltd.
39
Loomcrafts Furniture India Pvt. Ltd.
21
Mastech Services
35
Metinox India
11
Mod Kitchen Equipments Pvt. Ltd.
15
nestle india ltd
25
Perennial Foods
10
Rans Technocrats India Pvt. Ltd.
31
Remington Steel Arts
68
Shamsons Food
45
Sial INDIA 2019
57
Solutionz Consulting
70
Stec Hotelware LLP
61
Sterling Agro Industries Ltd. bic Sterling Solutions
04
T&S Brass
41
The New India Electric & Trading Co
70
trafs 2019
69
Tropilite Foods Pvt. Ltd.
63
Veeba Foods bc Venus Industries
05
WHIRLPOOL OF INDIA LTD.
13
Winterhalter India Pvt. Ltd.
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* F I C - F RONT I NSI DE COVER * B I C - B A CK I NSI DE COVER * B C - B ACK CO V E R
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INTERVIEW
“Whatever you chose to do, do it with sincerity” Amar is a seasoned hospitality professional, having spent over 14 years in the hotel industry and has been associated with brands including Taj Hotels Resorts and Palaces, Wafi Hotels – Dubai, Hilton and the IHG group of hotels. He brings with him a rich experience in the Food & Beverage sector and has worked in India, the UAE, Oman and Qatar. During this time, Amar has managed a variety of specialty-cuisine based restaurants, bars and lounges catering to a host of local and expatriate guests. With his strong interpersonal and leadership skills, he has also carried out a variety of training and development programs receiving numerous letters of recognition for his outstanding efforts in associate development. His commitment remains to deliver the highest level of guest satisfaction through the efforts of a well-trained and inspirationally driven team. A flexible and adaptable leader, Amar is known to respond to situations with dexterity and always believes in going the extra mile. When not interacting with guests or his colleagues, Amar enjoys spending time with his family, travelling and reading. When asked about his strengths, Amar firmly believes in the “Never Say No” motto which has helped him move a long way in his career. In an exclusive interview with Sharmila Chand, he talks more about himself and his work.
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Amar Nath - Assistant F&B Manager, Crowne Plaza Pune City Centre What do you enjoy most about being a Food & Beverage Manager? It’s been years and I still wake up and get very charged up to be able to do what I like doing best – meeting guests and creating a memorable experience for each of them.
What are the challenges one faces in your position? I do not believe in the word “challenge”. I firmly believe that the day you decide to keep all distractions aside and think about what you want to achieve, everything falls into place.
What tips you would you like to give to strengthen your team? I would say - focus on quality, building relationships and teamwork to achieve the goal which is to provide high-quality service and unsurpassed hospitality for each guest.
What is the USP of your F&B outlets? We have three food and beverage outlets at Crowne Plaza Pune – Mosaic, our multicuisine all day-dining restaurant, Mosaic Pastry lounge – known for its decadent desserts, pastries & savouries and Evviva, the sky lounge – an upbeat rooftop resto-lounge with a breathtaking view of the city and its own range of signature beverages and bites as well as a variety of theme parties that run through the week. Along with our eclectic range of dining options, Crowne Plaza Pune is also known for its service and hospitality. We pride ourselves on create a dining experience that is enjoyable and memorable. Our talented team of staff members helps us create an unforgettable experience for each of our guests.
What is your philosophy of working? I follow a simple work philosophy – “Whatever you chose to do, do it with sincerity”.
According to you, what is one secret behind the success of F&B in a hotel like yours? At Crowne Plaza Pune, we focus on taking care of our guests and offering them an enjoyable dining experience with high-quality food and dedicated service. Our team is also very responsive to guest feedback, ensuring that any inputs given, are taken up for review or improvements with both our service and culinary teams. For me, my team members are my biggest assets. If you look after your team, motivate, teach and develop them, they will be in a better position to create an unparalleled service experience for your guest which in turn becomes your biggest USP.
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