Food & Beverage Business Review

Aug-Sept ’12

Hammer Food & Beverage Business Review

1

E d i t o r i a l

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Feature Editor Kanishka Gupta Sub-Editor Tapapriya Lahiri Layout & Design Hari Kumar. V Narender Kumar Advertising Sales Delhi: Debabrath Nath, Sudhir Pandey, Ashish Jha Mumbai: Rajesh Tupsakhre Subscription sales Dattaram Gangurde Director Sales Sanjay Anand Director Operations & Finance Rajat Taneja Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 91-11-45084903, 25854103 Telefax: 91-11-25854105 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 Telefax: 022-28388947

Website: www.fbrmag.com E-mail: hammerpublishers@vsnl.net © 2012 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Age of Enlightenment Publications, Green Fields Colony, Faridabad, Haryana.

Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. 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.

2

In the recent years, the popularity of Japanese, Italian, South-East Asian, Mexican, Mediterranean and even French cuisines have increased greatly among the upwardly mobile metropolitan India. This is supplemented by the growing fast food culture in India, spearheaded by burger and pizza offerings from the US-based multinational QSR chains.

But amidst this growing craze towards foreign tastes, many of our indigenous dishes from various regions of India are fast losing popularity.

The Indian food & beverage industry must not only remember to spread these dishes’ popularity among the pan-Indian palate, but at the same time should also make an earnest effort to counter this recent invasion of foreign tastes on Indian palate with endeavours to make the aromas and flavours of many of our timeless dishes to waft through the distant foreign lands and eventually develop their permanent places in the taste buds of people spread across the globe.

This can be achieved through concerted endeavours of our industry and state. We must make sincere efforts to see that our kakori kebabs, bhapa chingri, masala dosa, doi illish, Goan fish curry and many other timeless creations of our regional cuisines find their deserved recognition among the fine dining options across the globe. For in terms of culinary genius, many of these seminal works in flavour, taste and aroma of our regional cuisines can match the best culinary creations in the world, and deserve to attain the same fame and popularity as sushi, foie gras or caviar, across the global gastronomy map.

In order to achieve this objective, our states should financially encourage the outlets serving authentic regional cuisines of their respective states to establish, develop and spread their wings across pan-India and beyond. Many of our authentic Indian restaurants and eating out outlets must make efforts to channelise their creative energy on tailoring their products to the western tastes, without compromising on the authentic tastes of their products in any way. This would help the spreading of their aroma and flavours beyond the Indian shores, through appreciative foreign guests. The Indian states must also host food festivals in foreign countries in a big way, where their authentic regional cuisines would be presented for the people of those countries to savour.

There are various other steps by which we could popularise our tastes across the globe, so that one day bhapa chingri is regarded with same reverence as sushi, in say New Zealand or the US. We have discussed some exquisite creations of regional cuisines of India, and ways to make our regional flavours attain global popularity in our Cover Story of this issue, which we hope our readers would find interesting.

The food processing is a buoyant sector, brimming with potential in India, especially in the context of the changing food habits of urban India, which is in turn fostered by the growth in disposable incomes and shift in lifestyles among sizeable sections of urban India. Milk and milk products, fruits and vegetables, meat and poultry are some of the promising sectors of the food processing industry, whose awesome potential needs to be tapped more vigorously through sustained investment. Some of the preferred areas of investment to give an impetus to the Indian food processing industry are cold chain infrastructure and innovative packaging. Here we have attempted to holistically cover the potential of food processing industry of our country, in our Business Story.

Besides these relevant topics, a host of other informative and probing features, spread across our regular sections, are geared to keep you engrossed between the covers.

Hammer Food & Beverage Business Review

Aug-Sept ’12

CONTENTS

Cover Story

26

Promoting Indian Flavours

Business

32

Processing a Potential

Hygiene

36

Kitchen Hygiene in Restaurants

Agri

44

Revel in the Taste of Risotto

Theme Cuisine

48

The Flavours of South-East Asia

Product Keeping the Plates Clean

Aug-Sept ’12

Hammer Food & Beverage Business Review

58

Departments Event

04

News

06

Appointment

20

Report

22

Bakery

40

Pub

46

Restaurant Review

50

Chef Voice

54

Operations

56

Equipment

62

Product Preview

66

Business Opportunity

68

Interview

72

3

EVENT

Oishii Japan Riding on Asia’s growth potential and the success of preview showcase Ganbarou Nippon: Taste of Japan 2011, Oishii Japan is staged as an answer to the insatiable appetite for authentic Japanese food and beverages. Held from 1 to 3 November2012 at Sands Expo and Convention Centre, Marina Bay Sands Singapore, Oishii Japan is an all-encompassing F&B showcase that provides a one-stop sourcing platform for F&B professionals,chefs, restaurateurs, hoteliers, importers and distributors, retailers as well as new business owners and investors in the food business. During the three-day show, visitors can sample an extensive range of award-winning products including fruit juices from Marukai Corporation, recipient of the prestigious 2012 Monde Selection Gold and Silvers Awards; and sake brewed by Ikekame Shuzo, one of Japan’s oldest brewery to win the gold prize in 2012 Annual Japan Sake Awards.

Occupying approximately 4,000 square metres, Oishii Japan will feature some 200 ○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

exhibitors from more than 20 prefectures in Japan to showcase a bevy of specialty food items and new-to-market products – some of which are not commercially available in stores. The trade show runs the gamut from popular Japanese soba, ramen and udon noodles, fresh and processed meat and poultry, seafood, sauces and condiments, confectionary and snacks, alcoholic beverages such as sake, sochu and beer to exquisite cutlery and tableware, and includes innovative food machinery.

Exhibitors who will be promoting their products in Singapore and Asia for the first time including Sakai City Food and Kitchenware, highly recognised for its history of outstanding knife-forging skills dating back to the 5th century; and Naomoto Corporation, manufacturer of state-of-art steam oven that takes a mere 20 seconds to defrost and cook frozen foods to perfection.

Oishii Japan will also feature a myriad of well-known food specialities from various ○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

parts of Japan including Okinawa Prefecture’s awamori, indigenous distilled rice liquor that is gradually gaining popularity with connoisseurs; Gifu Prefecture’s Hida beef;Kagoshima Prefecture’s black cattle beef and Kurobuta black pork; Hokkaido Prefecture’s scallops and confectionaries; Niigata Prefecture’s sakeas well as Chiba Prefecture’s rice, vegetables and fruits. A series of highlights will also be organised to sharpen the business networking and educational experiences of participants. These include interactive food demonstrations, tastings, business matching and workshops.

○

E V E N T S’ C A L E N D E R

ASIA FRUIT LOGISTICA ASIA FRUIT LOGISTICA welcomes new country Uzbekistan, as Central Asian grower, importer and exporter Fresh Green Agro (FGA) Group targets new markets in Asia and signs up to exhibit for the first time. ASIA FRUIT LOGISTICA, Asia’s leading fresh produce trade show, was held on 5-7 September 2012 at its new home, the AsiaWorld-Expo in Hong Kong. The extremely positive response from the market so far, evident in the surge in sales of exhibition space in comparison to last year, has pointed being bigger and better this year than it has ever been before. This year more than ever, fresh produce companies from every corner of the globe set their sights on ASIA FRUIT LOGISTICA as the gateway to success in the vital Asian market.

The latest companies signed up to exhibit include K Fresh (Thailand), Alquimia Fruits (Spain), and Locate and Grow

4

Annapoorna World of Foods India 2012 26-28 September 2012 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Hotel Expo 2012 10-12 October 2012 The Venetian Macau, www.hotel-exhibition.com

(Singapore), to name a few. South Africa and Argentina are set to join Australia, Brazil, Chile, China, Egypt, France, Italy, Korea, The Netherlands, New Zealand, Peru and USA in hosting their own respective country pavilions and further showcasing their services and products to Asia and the rest of the world.

“Our main aim of ASIA FRUIT LOGISTICA 2012 was to establish new partnerships with Asian countries and increase our stable partners in this market,” said Murat Kurshu, the vice-president of FGA Group. “We believed in attending such a prestigious trade show and which had opened doors in Asia for us.”

Hammer Food & Beverage Business Review

SIAL Paris 21-25 October 2012 Paris Nord Villepinte, Paris, France www.sial.fr TRAFS 2012 25-28 October 2012 Hall 103, BITEC Bangkok www.thailandhoreca.com The India Bar Show 26-27 October 2012 The Leela Kempinski, Gurgaon www.indiabarshow.com Oishii Japan 2012 and Delicioso Spain 2012 1-3 November 2012 Suntech, Singapore www.oishii-world.com

Aug-Sept ’12

NEWS SCAN

IGPB to Bring Affordable Table MoMo Café Awarded ‘Most Preferred Café Chain of the Year Grape Wine The Indian Grape Processing Board (IGPB) is working 2012’ on a model to make grape-wine cheaper than beer and country liquor, to broaden the wine consumption in the country. According to Jagdish Holkar, Chairman, IGPB and former President, All India Wine Producers’ Association (AIWPA), “Wine is the cheapest alcoholic beverage in the world but also the costliest one to produce. We are working on a model, where the 750ml of table grape wine can be purchased for less than a hundred rupees. We are on an endeavour to make table grape wine cheaper than the country liquor and beer. On the contrary, premium wines will be costlier.” He also added that, we are also working on a model for premium wine, to be sold for Rs. 1,5002,000 a litre.

The AIWPA has also proposed setting up wine chowpattiesi — wine and food plazas — at specific strategic locations in Maharashtra and a proposal too has been submitted to the government for the same. If approved, it will be the first wine chowpatty in the country, likely to be set up along the Nashik-Aurangabad highway, near Godavari Wine Park at Vinchur, about 50 km from Nashik city. The President, AIWPA, Shivaji Aher said, “We have started working on the concept of cheaper wine. Initially, we concentrated on only premium wine. But, we are making efforts to focus on customers across different price ranges. Some wineries have already started manufacturing cheaper wines and sales are gradually picking up.”

Courtyard Gurgaon recently won the ‘Most Preferred Café Chain of the Year 2012’ award for its MoMo Cafe at the Indian Restaurant Awards 2012. The ceremony was organised by Franchise India.

The award was received by Rajneesh Kumar, Food & Beverage Manager - Courtyard Gurgaon. Kumar, said, “We are honoured to be recognised by the industry’s opinion leaders and peers. This prestigious and highly coveted award bears testament to Courtyard’s positioning as a distinctively luxurious and welldesigned hotel; excelling in India’s highly competitive hospitality market. Indian Restaurant Awards 2012 indeed inspires us to keep up the good work and exceed expectations of our guests.”

This award on the business of restaurants recognise the industry experts and felicitate achievers, innovators and suppliers who have contributed significantly towards the development of the food service industry. ○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

Coke to Produce First Energy Drink in India Get ready with the cans of energy to be produced in India by the beverage giant Coca Cola. Coca-Cola has received the nod from the government to manufacture energy drinks for the first time in India.

According to Coca-Cola’s spokesperson, Coca-Cola is the first multinational company to secure government approval to produce energy drinks in India. The draft regulation on energy drinks — yet to be in print — sets the upper limit of caffeine in a caffeinated beverage at 320 mg per litre or parts per million (ppm). According to the Coca-Cola website, Burn contains 0.03 percent of caffeine in a can of 300 ml. Currently, the prescribed upper limit of caffeine in soft drinks and aerated sugar water is 145 ppm.

Coca-Cola launched its energy drink, Burn, in India in December 2009. Prior to that, the cola major had launched another energy drink, Shock, in 2001, which failed to penetrate the Indian market. The company currently imports Burn from Malaysia to sell in India. In India, Burn primarily competes with PepsiCo’s SoBe (launched in 2008), Red Bull and Power Horse that are marketed in India by two eponymous Austrian companies. Indian firm Goldwin Healthcare also markets Cloud 9 as an energy drink. Burn, priced at Rs. 75 for a 300 ml can, is available in a few cities, including Mumbai, Delhi/NCR and Bangalore. Coca-Cola sells Burn in 80 countries across the world.

6

Hammer Food & Beverage Business Review

Aug-Sept ’12

Shiro Mastered Master Chef’s Menu A food always tastes better when it raises the visual oomph with a beguiling ambience. Shiro has activated this visual trend in the capital’s food and beverage arena, where its ambience heightens the visual appeal of the scrumptious food options. The sleek and vivid vermillion interiors are there to invite guests in to a world of food, beverages and music.

A section of the city’s Sunday brunch crowd has grabbed its hot seats in Shiro. Shiro is celebrating the culinary magic with the new Shiro Sunday brunch that draws inspiration straight from the delicacies of MasterChef Australia where the guests can indulge in gourmet delights like Chicken and Vegetable Pho Ga, Grilled Chicken with Asian Greens, Hanoi Crisp Parcel, OtakOtak Kukus, and much more. The main course too has an elaborate spread like Braised Chicken with Diakon, Chicken Massaman Curry, Hibachi Rice, Tofu Kimchiand Chicken, and Cashew Singapore Noodles.

This is a great way to let the food connoisseurs experience world class food at Shiro.

Shiro brings the much acclaimed international menu, which can tempt the discerning taste buds.Commenting on the occasion, Rahul Hajarnavis, the Executive Brand Chef, Shiro said, “Last year, we received rave reviews for our Master Chef Australia inspired menu and diners at Shiro loved every bit of it. The exquisite food and the gastronomic flavours will continue their delectable journey this year as well. I am truly excited at this opportunity and am looking forward to recreate some of my favourite dishes from the MCA menu.” ○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

Black Dog 21 YO— a Luxury Vintage in India To strengthen the upmarket scotch segment, United Spirits Limited has uncorked a luxury vintage variant — Black Dog 21 Year Old — in India. United Spirits is the leader in the 12 YO scotch segment (BII) with highest market share. USL had launched Black Dog 18 Year Old (YO) last year, which was awarded the Gold Best in Class Award at the International Wine and Spirit Competition, held in the UK, in 2011. Black Dog 21 Year Old continues the legacy of its founder, Sir Walter Millard, by creating a scotch whisky that embodies years for perfection. Hand-crafted by renowned Master Blender Richard Paterson to create an impeccable, sophisticated & luxurious scotch whisky, The Black Dog 21 Year Old is indeed pure liquid gold.

Only 25 of the finest single malts and grain whiskies have been drawn from the highland region of Scotland, in particular from the beautiful Speyside Valley to provide that special ‘finesse.’ The result: 3540 limited edition bottles of pure mesmeric luxury. Black Dog 21 YO will be available in key markets ,in the price range of Rs. 12,000-16,500 (depending on state’s pricing policies).

According to Ashok Capoor, President and Managing Director of United Spirits Limited, “United Spirits dominates the 12 YO Scotch market with Black Dog. The launch of Black Dog 21 YO augurs well for our scotch footprints and our ability to offer a complete and more robust Black Dog franchise from the regular to the luxury Scotch segment. This is a part of our premiumisation agenda. Today, premium brands contribute 55percent of USL’s contribution pie, with this number likely to increase to 60 percent, by the end of this year.”

8

Hammer Food & Beverage Business Review

Aug-Sept ’12

Tickle

TM

Your Taste Buds TM

PRODUCT RANGE PR

MOUTH-WATERING A ATERING MAYONNAISE MA MAY ONNAISE • MOUTH-W • PREMIUM SALAD DRESSINGS • RICH SPREAD & DIPS EXOTIC OTIC SAUCES • SACHETS • EXO ITALIAN PIZZA SAUCES • IT OM THE FFARMS OF MUS MUSTARD T TARD • FROM • FRUIT CRUSH Dressings essings • Delicious TTopping & Dr • Punjabi Mayonnaise

KAVISHA FOOD & AGRO PROCESSING INDIA PVT. LTD. Agra Mathura Highway, Village Runkata, Agra - 282007 (UP) INDIA Phone : 0562-6451000 Email: info@litlitefoods.com, customercare@litlitefoods.com Visit us at : www.litlitefoods.com

NEWS SCAN

The Government Allows 51 Percent FDI in Multi-brand Retail Recently, the Union Government has come out of its policy paralysis phase to approve 51 percent FDI in multi-brand retail. However, it is up to the state governments to decide whether to allow FDI in multi-brand retail or not. This bold decision, if implemented by the states, is expected to give an impetus to the multinational retail giants to explore the Indian retail market, and make premium quality food & beverage options available at your doorstep.

Already multinational retailers like WalMart, Carrefour and Metro have their stores in India, though they are not permitted to sell to walk-in customers. They deal with smaller retailers, like the pop and mom shops scattered through various localities.

Here it deserves a mention that the Union Government had cleared 51 percent FDI in multi-brand retail for cities with population of more than a million, in the last year, but had to roll back the seemingly bold decision following huge protests by allies of the UPA government and as well as the opposition, throughout the country.

However, this recent approval of 51 percent FDI in multi-brand retail is loaded with various riders. The minimum FDI limit is 100 million USD, and half of the investment has to

10

Hammer Food & Beverage Business Review

be channelised towards back-end infrastructure like cold-storage chains and warehouses. Moreover, 30 percent of the value of the goods to be sold will need to be sourced from the small and medium Indian enterprises, which, many in the industry believe, in turn can hamper the quality of the products.

According to Jones Lang LaSalle India Chairman and Country Head, Anuj Puri, “This is a much awaited news, which will bring in positive sentiments, and FDI flows into the country. It will facilitate investment towards back-end retail to improve effectiveness and productivity in retail and will also help to give an impetus to the mall development in India.” Future Group’s Founder and CEO, Kishore Biyani said, “FDI in multi brand retail is a welcome step. It will help in the creation of more jobs. People will realise it is a win-win situation for all.”

As usual, there has been huge wave of opposition to the move of allowing 51 percent FDI in multi-brand retail, but the Union Government, as far the recent reports, is not showing any sign of roll backing on this move. The move can lead to better quality of food & beverage products to the end consumers, but at the same time can jeopardise the existence of many pop and mom stores, unless the latter develop the marketing arsenal and product range to survive the competition from the multinational retail giants, who are expected to enter India’s retail sector in a big way.

Aug-Sept ’12

Aug-Sept ’12

Hammer Food & Beverage Business Review

11

NEWS SCAN

HHI’s Corporate Chef Utpal Mondal Honoured with the ‘Culinary Award’ Chef Utpal Mondal, The Corporate Chef of Hotel Hindusthan International was recently awarded for his immense contribution to the Culinary World at the recently concluded Metro Business & Culinary Awards 2012 in Bangalore.

METRO Business & Culinary Awards 2012 felicitates the achievers in the Indian Hospitality Industry across several categories. The award recognizes the Culinary Contribution and Business Achievement of some the leading names in the Culinary World The METRO Business & Culinary Awards is yet another feather in the cap for Chef Utpal, who has also been the recipient of “Most innovative and creative international Curry Chef ” from Curry Life (London) in 2011.

12

Chatime Marked its Maiden Presence in India

Alchemist Foods, a subsidiary of Alchemist Group, has recently marked the debut of Taiwanese bubble tea franchise — CHATIME — in India, with the opening of its outlet in Gurgaon. Chatime, which pioneered the bubble tea business, has made its foray into the Indian market by opening its first outlet in Gurgaon. The brand which is being launched in India under the banner of Alchemist Foods Limited has more than 750 outlets worldwide, spread across 15 countries and 50 cities, including Taiwan, Mainland China, Hong Kong, Macau, Vietnam, Indonesia, Malaysia, the Philippines, USA, and Australia. The freshly brewed tea comes in a multitude of flavours, allowing you to adjust sugar according to your taste, ranging from 0-80 percent. All these facets make CHATIME the best tasting bubble tea around. The drink is infused with different flavourings; shaken to create bubbles and served in a clear cup, often over tapioca pearls.Alchemist Foods has plans to expand the footprint of Chatime stores across India in the future.

For a speciality beverage outlet like Chatime, A K Srikanth, CEO, Alchemist Foods, said that hi-traffic areas like malls and shopping streets will be ideal destinations. The company will also look at opportunities for faster expansion of the brand through franchise model. “At this stage it is 100 percent equity stores, however in time to come, we will definitely look at franchise options to give Chatime a pan-India presence,” Srikanth added. Srikanth also informed that they have a target of 50 Chatime outlets by the end of 2014.According to AK Srikanth, bringing Chatime to India is part of creating a new business segment in India, of speciality beverages.

The Chatime concept is that of a ‘technical tea’. With its state-ofthe-art tea machinery, the bubble teas are brewed freshly in store.

Unlike other bubble tea chains, these teas are fresh, brewed on the sites, with the teas and toppings being imported directly from Taiwan. The Chatime bubble teas are much more robust in flavour and fragrance as there is no usage of pre-made teas from factories.

Hammer Food & Beverage Business Review

Aug-Sept ’12

NEWS SCAN

Rich Graviss Launches Rich’s Premium Choco Rich Graviss has announced the launch of Rich’s Premium Choco, a range of premium chocolate compound, references to confectioners, bakers and pastry chefs. Confectioners, bakers and pastry chefs now have more options to meet growing consumer demand. At the same time, Rich’s Premium Choco provides great taste, flavor and workability. Packaged in sizes of 500 gms, Rich’s Premium Choco are available in Dark, Milk and White. It is made from the finest cocoa beans from Ghana and Malaysia. They are great for making chocolate truffle icing, moulded chocolates, chocolate based desserts, garnishes, chocolate cakes, mousse cakes, cheesecakes, fondues and many more.

Chocolate lovers will be pleased to know that the Rich’s Premium Choco gives delicious rich flavour, creamy smooth texture and brilliantly glossy appearance. It melts fast and consistently and is easy to use.

RICH’s team of sales and chefs are available to customers all the times to help them get best out of the chocolate be it in creating new recipes, designs or ensuring the perfect look using RICH’s Premium Choco. “The rising future demand for cocoa and chocolate means we are constantly looking for better, more sustainable ways to ensure that chocolate is available for our

14

customers and consumers to enjoy”, said Pankaj Chaturvedi, Executive Director & CEO Rich Graviss Products Pvt Ltd. For years, Rich’s has been bringing delicious, creamy innovations that can be found in kitchens and bakeries around the world. Now the company has turned their attention to the chocolate spectrum. The packaging which reflects the superior quality of the product features high quality laminates with an oxygen and moisture barrier property which ensures perfect aroma retention and longer shelf life. Rich’s Premium Choco is made with strict adherence to quality norms, assuring of a superior and consistent product every time one opens a pack. ○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

○

Max Foods Ties with New Zealand’s Food Company Griffins Max Foods one of the premier importers & marketer in India tied up with New Zealand’s largest food companies Griffins to launch their products in the Indian Market. Griffins produces well renowned brands like Huntley & Palmers , Nice & Natural and the Griffins Brand itself .The 300 million US$ company and plan to work exclusively with Max Foods to launch their entire range in India over a period of one year. They have currently launched the Nice & Natural Muesli, Granola and Exotic Fruit Bars along with the Huntley & Palmers cream crackers. The Griffins biscuits & cookies are also some of the products launched by Max Foods. The next phase of launch includes the ETA snacks and the Cravers snacks. Max Foods is currently working with major international Brands like Post Cereals , Haribo ,Wolfgang Puck , Rocky Mountain , Spice Supreme , Glico , Kato , Cornea , Farlini , Wonka and Tamarind House .

Amit Lohani- MDMax Foods India Pvt. Ltd, said “The Muesli & Granola Bars market is growing at a pace of 35% and we saw huge opportunity in the Nice & Natural Bars for the Indian Market .Currently there are just two international brands in the Indian market and the scope of growth in the Health Bars segment is enormous. These muesli bars are significantly lower in fat and carbohydrate than the ones sold commercially. They are also low in sodium, which is important for healthy blood pressure. Indians have taken fancy to cream crackers but still have to satisfy their hunger with some Malaysian or Middle Eastern products but the Huntley & Palmers range would change their perception about high quality multi grain crackers.”

Hammer Food & Beverage Business Review

Aug-Sept ’12

NEWS SCAN

VI-John Ties Up with Mahou-San Miguel VI - John group, the world’s largest shaving cream manufacturing company and one of the leading manufacturers of personal care, health care & cosmetics products, has entered into a joint venture agreement with Spain’s beer major Mahou-San Miguel, to announce the launch of two new beer brands Dare Devil 10000 Premium Strong Beer and Mahou Cinco Estrallas in the Indian market. Packaged in an attractive bottle, Dare Devil has a pale golden color to give a unique smooth and exciting taste. Mahou Cinco Estrallas has a golden yellow color with a grainy, malty flavor which harmonises perfectly to captivate the tongue and linger on the palate. Dare Devil is categorized as a strong beer targeted at young, modern and adventurous consumers who like to experiment and Mahou Cinco Estrallas is a premium beer targeted at the young, modern, cosmopolitan consumer who wants to enjoy a high-quality premium beer. Arian Breweries and Distilleries (a subsidiary of VI-John Group) is now a new business Joint Venture between VI-John Group and Mahou-San Miguel Group. VI-John signed a 50-50 JV agreement with Mahou San Miguel Group of Spain this year. The proposition is to provide high quality beers offering a distinct and consistent drinking experience to Indian consumers. Arian Breweries owns a state of the art Brewery, at Bhiwadi, District Alwar, Rajasthan. The brewery is spread in an area of 1, 70,000 sq ft with a production capacity of 250.000 HL.A.

16

The company ill locally source raw materials for Dare Devil.

Bhupinder Singh Kochar, Chairman, VI-John said, “We are proud to announce VI-John’s foray into the liquor business and we see a great potential in this sector. Mahou San Miguel group is the market leader in Spain, and also the number one exporter, producing more than 75% of the national beer marketed outside Spain. We are confident that this association will be a great success and we will be able to carve out a sustainable market share and contribute to growing beer segment”.

Alberto Rodríguez-Toquero, Managing Director, Mahou San Miguel said, “We see immense opportunity in Indian market and are pleased to be associated with VI - John group. With VIJohn’s understanding of consumers in India and Mahou-San Miguel’s expertise in beer segment, we are confident that we will be successful in our venture”. Harpreet Sachdeva, Director, Arian Breweries & Distilleries said -” It’s our turn to add some fizz to the Indian beer Industry. The Greater scale and resources will allow additional investment in brands, Product Innovation and sales execution, also consumers and Retailers will benefit from greater choice & access to Brands, Distributors will benefit from a superior core brand portfolio, simplified systems, lower operating costs and improved chain account programs. The ambition of the company in India is to be the fastest growing beer company in India”.

Hammer Food & Beverage Business Review

Aug-Sept ’12

Aug-Sept ’12

Hammer Food & Beverage Business Review

17

NEWS SCAN

Drool at New Savoury Stop T

he word ‘Drool Kitchen’ is symbolic of a ‘foodies hang out’ zone or a gastronomical adda that keeps you salivating every time you visit it. Located at Sector 10 Dwarka, Drool Kitchen is conceived by 4RS Hospitality Pvt. Ltd to provide a complete destination for a global culinary experience in a fun & entertainment zone. A multi cuisine restaurant, Drool Kitchen aims at filling the huge void in Dwarka’s dining culture by encapsulating global flavours. Spread over an area of 7,000sq.ft, Drool Kitchen’s ambience is all about transporting the food aficionado in his comfort zone. Divided in indoor and al-fresco seating, the patron can choose to either blend in the traditional paradigm of a family restaurant or enjoy the nature and function of the al-fresco area. Be it the multi-coloured furniture and crockery; the jungle safari motif on the wall; or the life size aquarium at the entrance, the interiors reflect the fun and entertainment quotient of the place.

The meticulously planned menu offers inspired selections from the global fare. Each well thought out item creates a balance of tastes and flavours that pique the palette and add on new interpretations. The menu is conceptualized to cater to the varied dining preferences. The comprehensive range goes over the ever popular Indian, Chinese, Continental and Italian fares. With all these cuisines being served, Drool Kitchen is perfect for families, friends & group dining alike. ‘Drool Kitchen’ stands out in the vicinity are its Wood Fired Oven Pizzas, an experience that is unique and well loved. The grills are sumptuous the offerings from the wood fired oven are eclectic. The menu ranges from the Mediterranean to the classic Margharita; and Pizza Romano to Tandoori Chicken Pizza.

Whether it is the Dimsums served with Chef ’s special sauce, Tiger prawn lemon coriander, Charmula crusted fish & sage scented Indian lamb chops cooked to perfection; or the Spaghetti Aglio Olio Pepperoni,

18

Drool Special Risotto, Drool Apple Chicken Curry, Bhuna Gosht, the culinary team at Drool Kitchen constantly strives to bring out hidden gems from the kitchens far and wide. From Spaghetti Bolognaise to Paneer Kurchian; from Tandoori Murg Salad to Babri Seekh Kebab; from Sliced Fish in Oyster Chilli Sauce to Sage Scented Indian Lamb chops; and from Warm Date pan cake Vanilla ice cream to Paan Kulfi, Drool Kitchen brings to you the best from all the worlds. The wide array of mocktails and smoothies speak volumes about Drool Kitchen’s quest of offering the best from the culinary world. From Melon mint frost to Drool Spicy Affair; and from Hawaiian Mangorita to Jasmine Belle, Drool Kitchen churns out one of the most exquisite and extensive range of mocktails.

Rajan Sethi, Director, 4RS Hospitality Pvt. Ltd said, “Dwarka being the most organized sub-city of Delhi lacks that buzz. We saw the need of offering ‘Glocal’ delicacies, and thus we take great pride in serving food which has exquisite flavour and texture. We aim to fuse classic and modern techniques of cooking that would suit the local and global palette.” He also added, “We have created an appealing and entertaining environment with unbeatable quality at an exceptional price. Therefore, the execution of our concept is the most critical element of our plan. All menu items are moderately priced for the area. We are aiming to be the value leader.”

Chef – in - charge, Drool Kitchen, Dheeraj Mangothra adds, “The excellent menu is tailored to cater multiple palettes and aims to satisfy our patron’s every gastronomical craving. It always pleases me to deliver the food as per the guest’s choice which suits his taste buds. It is very important to me that people who have come here to dine are getting value for their money. Every dish you see in the menu is a reflection of my love and passion for food. I am delighted being offered this opportunity to head the kitchen at Drool Kitchen.”

Hammer Food & Beverage B Business Review

Aug-Sept ’12

APPOINTMENTS

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

Chef Phongthorn Hinracha is the newly appointed Executive Sous Chef at Red Zen, Courtyard by Marriott, Mumbai International Airport. A Thai and Chinese culinary maestro with experience in cooking Mediterranean cuisine, Chef Hinracha has over 15 years experience in the hospitality industry.

Having worked across hotels in Malaysia and Thailand, Chef Hinracha will bring his Asian culinary expertise to the Pan-Asian restaurant, Red Zen at Courtyard Marriott Mumbai.

Chef Hinracha’s cuisine concept is presenting authentic cuisine in a contemporary style, apart from creating his very own signatures such as the Oriental Treasure; Tom Yum fried rice, Two Tone lobster, among many others. Chef is also keen to present the Thai-Muslim style of cooking with his popular Massaman curry (ranked on World’s 50 most delicious foods by CNNGo).

20

Srinivasan Raman Park Hyatt Goa Resort and Spa has announced the appointment of Srinivasan Raman as the Director of Food & Beverage at the awardwinning destination resort. Raman brings more than 12 years of expertise in the food & beverage industry. At Park Hyatt Goa Resort and Spa, Raman will oversee the F&B operations of the fine collection of restaurants and bars and will administer the profitable management of the food & beverage services through service and product efficiency. In his new role, he will be responsible for upholding and enhancing the culinary experiences at the resort through innovation and cutting-edge concepts and processes.

○

Phongthorn Hinracha

Prior to joining Courtyard by Marriott, Mumbai International Airport, Chef Hinracha worked with Parisa Resorts in Phuket, Thailand as the Executive Sous Chef. Chef Hinracha has worked in some of the finest hotels over the years like Meritus Pelangi Beach Resort in Malaysia, Koyao Island Resort and Spa Phang-Nga in Thailand and IOI Palm Garden Hotel in Kuala Lampur. He began his career with the Kohchand Grand Lagoona Resort in Thailand as the Sous Chef.

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

○

Ranvir Bhandari has joined ITC Hotels as VP – South and General Manager ITC Gardenia, Bengaluru. An established professional in the realms of the hospitality business, Ranvir is an alumnus of La Martiniere School & a Bachelor of Commerce from St Xavier’s, Kolkata. Associated with the Oberoi Hotels for over a decade, Ranvir’s portfolio included Hotel Manager, The Oberoi Towers and General Manager, The Oberoi Grand, Kolkata. ITC Hotels beckoned and Ranvir’s role was pivotal in the capacity of General Manager, ITC Sonar, Kolkata during its pre opening phase in 2002, augmenting its successful launch as the bedrock of luxury hospitality in the East.

Imbued with an enviable positioning & an increased mind share Pan India the success of ITC Sonar, paved way to a larger portfolio for Ranvir as Vice President North & General Manager of the flagship- ITC Maurya, New Delhi. In his illustrious hospitality career spanning over a decade & a half he has been at the helm of affairs across: Strategic Planning, Finance, Human Resource and Pre Opening Project Exposure & Development.

○

○

○

Ranvir Bhandari

Kumar Shobhan Hyatt Regency Chennai, a 5 star premium business hotel has appointed Mr. Kumar Shobhan as Director Food and Beverage. Thirteen years back, Shobhan started his journey into hotel management as a waiter at La Piazza, the award winning Italian restaurant, and today with his expertise in the food and beverage operations coupled with his excellent customer service skills he heads a team of 100 employees at Hyatt Regency Chennai.

In his new role at Hyatt Regency Chennai, Shobhan will oversee all the 5 restaurants, bar, huge event space and full operational room service at the property. Besides directing his team to provide the hotel’s valued guests an enjoyable dining experience.

He will also be responsible for budgeting and managing food & beverage costs, control profit & loss variances, and deal with suppliers and contractors for the hotel.

Hammer Food & Beverage Business Review

Aug-Sept ’12

REPORT

Geared to Boost

Food Testing E

dward Food Research and Analysis Centre (EFRAC) is one of the largest integrated food testing and research facilities in India. It was inaugurated in May 2012 by Partha Chatterjee, the Commerce and Industries Minister, Government of West Bengal, at Barasat, Kolkata. The newly opened laboratory, perhaps the largest and most advanced food testing laboratory in Eastern India, built with an investment of Rs.35 crore, has a built-up area of around 21,000 sq ft and houses independent laboratories for providing residue analysis, food and agro product analysis, microbiological analysis, environmental testing, water and waste water testing, metals and mineral analysis, and plastic product testing.

In the country, food testing as an industry has witnessed a paradigm shift in the last decade with growing awareness about the quality and safety of food across various verticals of the Indian food & beverage industry. Another factor that has triggered phenomenal advancement in food testing and certification techniques is the discernment among consumers and their demand for being absolutely conversant with products that are being used. The time for such a food testing laboratory in eastern India, when food safety is fast becoming an important yardstick for the organised food business in the country, is very apt.

The laboratory is endowed with five different wings, namely, Trace Analysis Lab, Ultra Trace Analysis Lab, Food Lab, Water Lab & Microbiology Lab. EFRAC’s strength lies in its team of highly qualified and skilled scientists, most sophisticated equipment and modern technology. It is all set to be the leading food safety solution provider in the country through offering a wide range of technical advice and consultation to the Indian food & beverage industry.

The laboratory boasts of high-end,

22

highly automated and accurate instruments like GC QQQ MS, GC HRMS, GC MS, LC MS/MS, HPLC, ICP MS, FTIR, AAS, IC, TOC Analyzer, Biochemistry Analyzer, Automated Kjeldahl & Soxhlet extraction systems, GPC, CHN Analyzer, RT PCR, etc. By incorporating and using sample tracking LIMS software, the EFRAC laboratory is equipped to offer its services at exceptionally low prices by reducing the time to get results.

EFRAC comes as a single-point solution provider for all quality assessment and testing related requirements in a dynamic and challenging food industry scenario of India.

Overall, EFRAC embodies technological advances in food testing to facilitate the F&B industry to secure food safety and preserve brands’ well-earned reputation. Apart from testing for nutritional and proximate parameters, the food testing laboratory can also test for the residues of pesticides, mycotoxins, heavy metals and can conduct microbiological analysis.

This unique facility also has the capacity to offer services as varied as pesticide analysis, heavy metal analysis, chemical analysis, microbiological analysis, GMO testing, Dioxin Analysis, antibiotic analysis, Mycotoxins Analysis, Food R&D, training & consultation, all under one roof. EFRAC is the only facility in Eastern India with the ability to conduct Dioxin Analysis.

EFRAC offers independent, efficient and cost- effective research and analytical services that are expected to facilitate reduction of business risk for all players in the food processing industry across the country.

EFRAC is specially equipped for advanced auditing and certification of products, processes and systems to applicable international standards.

The comprehensive facility has the

Hammer Food & Beverage Business Review

potential to extend its services to myriad subsectors of the F&B industry which include fruit & vegetables, fruit concentrates, beverages (alcoholic & non-alcoholic), spices and condiments, pulses & cereals, sugar and confectionery, meat and marine products, egg and poultry products, milk and milk products, potable and non-potable water, edible oils, etc.

ERAC has also designed training programmes for food and water analysis, pesticide residue analysis, and microbiological analysis, which in the short as well as in the long-run is expected to ably cater to the demand for qualified professionals in the industry to handle sophisticated laboratory equipments pertaining to food testing, for the growing F&B industry of India.

EFRAC has tailored the course modules to enable students in such a way so that they can gather practical experience in handling, operating, and maintaining the ultramodern, highly sophisticated and automated instruments, which are used for the high-end analysis in the field of chemical and biological science, that in turn have influences on the food & beverage industry. Apart from students, this training module will also be very beneficial for food safety and hospitality professionals, and scholars engaged in the food & beverage industry, where they could spruce their professional skills and academic knowledge with current advancements in science and technology.

With the growing need for comprehensive food testing in the industry in the backdrop of the implementation of Food Safety and Standards Act, 2006, the role of EFRAC is expected to be crucial in the near future. It is expected that with its enviable base of manpower and infrastructure, EFRAC would give a fillip towards the healthy culture of food testing in India that is already gathering momentum.

Aug-Sept ’12

24

Hammer Food & Beverage Business Review

Aug-Sept ’12

Aug-Sept ’12

Hammer Food & Beverage Business Review

25

COVER STORY

Promoting

Indian Flavours Today, even if your very Indian palate do not have a taste for caviars, foie gras or sushi, you need to acquire a taste for them or pretend that you find them delicious, in order to appear trendy and refined in these globalised times, and to be called a connoisseur in the higher echelons of the society.

But sadly, amidst the growing popularity of Japanese, Chinese, Mediterranean and Mexican cuisines among the palate and lifestyles of upwardly mobile metropolitan India, together with the advances of the fast food culture in an increasingly fast society, many of our indigenous dishes, which are an integral part of the composite culinary legacy of five millennia old cosmopolitan character of India, have chances of fading into the realms of obscurity; largely due to the lack of proper promotion by our food & beverage industry. Many other regional dishes, though

26

thankfully showing no signs of dwindling popularity among their respective regions, are yet to find global or even pan-Indian appeal.

In India, we are tempted to quickly adopt the global trends, and do so often in a messy manner. But we seldom create any trend ourselves, except perhaps for the trend of institutionalised corruption and frightening over population. Therefore it is justified to say that unless our indigenous dishes get their much deserved global popularity and acclaim, they are unlikely to be promoted by our industry and the media, or be patronised by the moneyed segment of the food & beverage end-users. Here Swarnendu Biswas explores some of his favourite Indian dishes, which, if marketed intelligently, do easily have the potential to make their presence felt in the gastronomic map of the world.

Hammer Food & Beverage Business Review

Aug-Sept ’12

COVER STORY

I

have often wondered why not litti choka from Bihar with its delectable taste can match the popularity of a McDonand’s burger. Why not chingri malai curry or prawn curry with coconut cream cannot match the fame of foie gras for that matter? Why very few people in the globalised world know the taste of sandesh, when many of them swear by the heavenly flavour of blue cheese? Is it because we are still a developing nation, with very marginal presence in today’s post-modern cultural map, despite the hype created by our popular media to the contrary? It maybe so…

The Tasty Potential Probably therefore our vibrant and diversified culinary culture, which is an essential part of our ancient and at the same time young pluralistic heritage, hasn’t got its due recognition, popularity and fame across the globe. Yes, we know the popularity of Indian curries and cuisines are on the rise in the west, and especially in the UK the Indian curries have gone mainstream and have emerged as an integral part of the UK’s cosmopolitan palate. But the world is not the UK and the US alone. Without hesitation, we can say that the popularity and fame of many wonderful ethnic Indian dishes on a global scale are much below their true potential. Indian tastes have made their global forays, but are long way off from gaining global prominence, which they richly deserve.

Aug-Sept ’12

One of the Indian dishes, or more specifically a dish from the authentic Bengali cuisine, which I think richly deserves global recognition and acclaim is the prawn curry with coconut gravy. I wait to see its heavenly aroma spread from New Zealand to Chile, and/or from Canada to Japan for that matter. The heavenly aroma of prawn with coconut gravy, which my grandmother used to cook for our family get together in our ancestral home in Kolkata, still lingers in

Hammer Food & Beverage Business Review

my mind and tastes, creating a feel good feeling every now and then.

I miss it and many other similar authentic regional cuisines of India especially when I have to boringly nibble at some ‘famous’ continental cuisines at a mundane dinner hosted by some upscale five-star properties, and feel the world has all of a sudden gone too bland for my ‘not so refined’ tastes.

Then occasionally, my mind meanders through the alley of memories to many such alluring geographies of taste, which are still scattered in the crowded streets of Kolkata, the alleys of Old Delhi and Lucknow, in the quaint Irani cafes in Mumbai, the sweet shops of Puri, and the sea beaches of Goa among others…

Besides prawn with rich coconut gravy, the other mouth-watering dishes from the Bengali cuisine include bhapa chingri (another dish of prawn), doi illish (illish is the Bengali of hilsa), steamed hilsa, the famous sweet dish of payas or rice pudding, the typical Bengali sweet curd of reddish hue (also known as mishti doi), sandesh, etc. which together can give a holistic experience of fine dining of the highest order, and if marketed well, I am sure can appeal to the global palate. Of course, the list of these few items is only illustrative and not at all exhaustive representation of the enormous diversity of Bengali cuisine.

27

COVER STORY

Reviving a Dwindling Tradition Many of the delectable, painstaking and time taking Bengali dishes, which were very much part of the Bengali homes of yesteryears, are losing in relevance in these fast-paced times. It is the solemn duty of our F&B and the hospitality industry to not only revive these dishes’ culinary appeal among modern upwardly mobile Bengalis in Bengal and beyond, but also to spread their heavenly aromas and tastes across pan India and beyond, through right initiative, ingenuity, investment, imagination and innovation.

In this regard, the name of Kolkatabased Bhojohori Manna, a chain of restaurants serving a wide variety authentic Bengali dishes, which is reminiscent of the culinary tradition from Bengali homes of yesteryears, deserves a special mention. It is one of the few sincere endeavours to revive and popularise the multi-layered culinary tradition of hitherto undivided Bengal, which is facing continual threats to its appeal because of the rising popularity of exotic cuisines and fast food.

Bhojohori Manna endeavours to project the charming old world concept of a ‘pice hotel,’ an integral part of the restaurant culture of Bengal of yesteryears, when malls and fast food joints have not mushroomed the realty and F&B space. It offers nostalgic recipes prepared with patience and passion for discerning connoisseurs and common working citizens in today’s time-starved environment. Interestingly, the name of the restaurant chain is

28

derived from the famous Bengali song rendered by Manna Dey in the 70s.

The Succulent Kebabs Another of my favourite delicacies, which I think ought to find its pride of place on the global platter is the kakori kebab. Kebabs in a popular sense of term constitute grilled or boiled meats of goat, chicken, lamb, and bovine creatures, etc., and to me and many others they are simply sumptuous. But among the kebabs, I think kakori kebab with its soft juiciness takes the cake in terms of taste. Enjoying of succulent kakori kebabs with soft rumali rotis and evergreen numbers of vintage Kishore Kumar in a small unknown dhaba of Lucknow is still etched in my mind…and of course, lingers in my taste buds too.

Originated from the otherwise nondescript town of Kakori in Uttar Pradesh, these kebabs are found at their best probably in the alleys of Lucknow, and have the potential to take many connoisseurs of Continental cuisines to a new plane of taste. However, the popularity of kakori kebabs or for that matter shami or seekh kebas is nowhere near their taste appeal among its connoisseurs in India.

Though I know kebabs are not only an integral part of Mughlai dishes from India and Pakistan, and do have their presence in Persian, Arabic, Turkish, Central Asian and even African cuisines, but can you say kebabs are as popular in the USA as say pizza or say sushi? Can they match the global reach and

Hammer Food & Beverage Business Review

popularity of Japanese or Italian cuisine?

I guess the answer is a murmuring no.

During my travels to Lucknow, my love affair with history, urdu poetry and kebabs took shape. Earlier known as Awadh, this present capital of Uttar Pradesh with a colourful history was the place where the dum style of cooking, or the art of cooking over a slow fire, did originate. I think the taste and flavours of sheek kebabs, gilaouti kebabs, the shami kebabs, and the kakori kebabs, wafting from the unknown dhabas of Lucknow, can match the best creations of renowned Michelin star-rated Chefs, but it is about time our innovative restaurant chains with passion for authentic Indian cuisine and with aspirations towards global expansion induce the glitterati of Paris or New York with the tastes of these heavenly kebabs.

Tunde ke Kebab’s two outlets, located in the Chowk and Aminabad area of the city, which encapsulate more than 100year-old closely guarded culinary legacy in their not so glitzy environs can easily be the highlight of your succulent journey through Mughlai taste in this city of history and poetry. It is perhaps the most famous outlet for choicest kebabs in Lucknow. Tunde ke Kebab is so named because it was the specialty of the outlet’s once upon a time, onearmed Chef-cum-owner, Murad Ali. The spices used in these heavenly creations are prepared by the women of the family which runs the business, and are still a zealously guarded secret.

Many by lanes of the walled city of old Delhi are also famous for their kebabs. However, you can have wonderful and authentic tastes of kebabs even beyond the nooks and crannies of Old Delhi alleys; even in the heart of Connaught Place. Karim’s outlets at Jamma Masjid and Nizamuddin are the right havens for Mughlai cuisine, and so are Nizam’s outlets at Connaught Place and Defence Colony with their renowned kathi kebab offerings. Moti Mahal Delux chain of restaurants also presents the right addresses for the connoisseurs of authentic Mughlai cuisine, and has earned a rich culinary legacy through the last four decades of its presence in the capital.

Rich Regional Flavours Among the multiple tastes and flavours

Aug-Sept ’12

COVER STORY of India that can find their place with champagne, caviar and blue cheese in the world of global gastronomy, the authentic masala dosa deserves special mention. A wonderful diet of idli and masala dosa, if supplemented or culminated with a cup of authentic filter coffee, can make the Marina beach of Chennai look more beautiful.

Filter coffee is another specialty of Chennai, which, if prepared well, can give a run for the money to the fancy concoctions from the sleek airconditioned coffee café outlets, which have mushroomed across our metropolitan landscape. It is a sweet milky coffee made from dark roasted coffee beans and chicory. There is no ice cream, no chocolate, no other dessert here; it is pure coffee, milk and sugar and nothing else. Simplicity can be beautiful too, more so in these complex times. We are witnessing foreign retail coffee café chains tapping the Indian metros in a big way; when will filter coffee and dosa would sweep the market of say Italy or the UK, Japan or Sweden?

Khaja, the famous sweet dish of Puri whose depth of sweetness can help you to enjoy the salty and turbulent waters of the Bay of Bengal in a better manner; the famous Hyderabadi biryani, whose taste can help you scale the heights of culinary ecstasy surpassing even that of Charminar, the cashew or coconut feni, whose headiness can match the essential heady spirits of Goa, are some of the other world-class food & beverage options that India need to present to the world on a massive scale.

There are two types of feni. They are cashew feni and coconut feni. Cashew feni is distilled out of the juice of the cashew apples, whereas coconut feni is distilled from the toddy gathered from the coconut trees.

In fact, I think feni, if marketed in a savvy manner, does have the potential to give many fancy alcoholic beverages a run for their spirits. However, for that feni should soon dispense with its country liquor tag to be sold outside Goa, and thereby earn foreign exchange

Aug-Sept ’12

for its many manufacturers. The most unique characteristic of feni is its distinctive smell, which can be easily traced from quite a distance when feni is being distilled. The preparation process of cashew feni is quite exhaustive, and entails a three step distillation process. I don’t know of the technical details of the preparation process of feni or scotch whiskey, but all I can say that the latter, despite all its sophistication, cannot match the strong heady feeling of the former.

Of course, when in Goa, besides getting intoxicated with feni by the beach, don’t forget to savour an authentic Goan fish curry or a pork vindaloo, both of which deserve global

recognition and popularity at par with Japanese, Greek, Thai or Italian cuisines.

Unfortunately, still a foreign tourist is likely to taste these heavenly treats only if he visits Goa… yes, even in these times of globalisation of tastes. I wonder what is stopping feni to flow into the glass of a banker in Manhattan, who is relaxing at the pub after a hard day with numbers.

Great Taste on the Streets India not only has the potential to produce the preferred fine dining options for the world at large. Its fast foods or street foods if you may call it, can give burgers and pizzas, doughnuts and croissants stiff competition in the industry, provided our hospitality sector and the media takes pain and the requisite risk to promote them and

Hammer Food & Beverage Business Review

thereby facilitate generating a panIndian or global awareness about them.

Besides the fleshy delicacies, Delhi is also famous for its evergreen chole bature, papri chaat, tikki, golgappas, and kulfi.

In almost every other street, lane and by lane of Delhi you would find street vendors serving sweet and tangy papri chaat, golgappas, and aloo tikkis, which are of course lapped up by the crowd of all ages. Eating joints serving out-of-theworld chole bature for the office goers in the afternoons, and sweet and syrupy falooda kulfi for the family crowd in the evening and twilight are common sights in the busy roads of Delhi.

Like Delhi, Kolkata and Mumbai are also famous for street foods, many of whose tastes deserve to move beyond the shores of India.

Kolkata is known for its phuckas and jhalmuri and on every other street, lane and by lane of Kolkata you would find mobile street vendors selling phuckas and jhalmuri. You will also find that entire Kolkata, cutting across class and caste barriers, is in love with these all time favourites.

Phuckas are not much different from the north Indian golgappas. They too are usually made of wheat flour or semolina and the round balls of phuckas are usually filled with boiled potato, boiled white gram, a dash of spices, chilli powder, and also black salt. However, in golgappas, the filling also comprise of a tangy-sweet chutney, usually made from jaggery and tamarind, which is usually not there in phuckas. And of course, without the spicy and tangy watery concoction, which includes tamarind, along with a mixture of cumin and fennel seed powder, rock salt and chilli powder, no phucka is complete.

Golgappas too have tamarind water, but the concoction of the tamarind water is slightly different in golgappas as compared to phuckas. There is some difference in taste and flavour between north Indian golgappas and Kolkata’s phuckas, with the latter being less sweet and more tangy and spicy than the former. A date with Kolkata’s phuckas may make your eyes water, along with

29

COVER STORY your mouth.

Have a concoction of puffed rice, boiled potatoes, small slices of onion and tomato, tiny pieces of cucumber, some sprouts, a dash of green chillies, and a few drops of mustard oil, top it with a long piece of coconut, garnish it with coriander leaves… and you get your jhalmuri. This dish is a proof that the ordinary things in life, if presented in the right dosage or concoction, can create something extraordinary and heavenly. Like is evident in a packet of jhalmuri, creativity is often the only extra ingredient you need to make a journey from ordinary to extraordinary.

And yes… you may also realise that the great things in life are not only exorbitantly costly or free of cost; they can also be mundanely affordable.

Of course, without behlpuri — a dish of puffed rice with slices of tomatoes, onions, mashed and boiled potatoes, coriander leaves, sev, and some green chillies and spices thrown in, infused with a tangy tamarind chutney and sprinkled with lemon juice — no journey to Mumbai is complete. And the best place to taste behlpuri is at the Chowpatty beach, and the best moment for indulging in such a wonderful and innocuous delight is when the sun is setting on the watery expanse of the Arabian Sea, beyond the beach.

But Mumbai’s street food is much beyond behlpuri or for that matter pani puri. The connoisseurs of street food in Mumbai should never miss out on Mumbai’s famous batata vada, a delectable savoury based on potatoes. In fact, batata vada pao is a quintessential fast food of Mumbai, which is great on taste and easy on pocket. It was there many lifetimes before the pizzas and burgers came to India, and would remain there for many lifetimes more.

I strongly feel that it is about time these wonderful aromas and flavours emanating from the busy streets of metropolitan India should spread across the seas and find their desired appeal among vast numbers of food lovers in the Europe and other continents.

The Impeding Factors We are seeing that despite the huge gastronomic potential of many of the authentic Indian dishes and also of its

30

street food options, Indian cuisine, still by and large, is yet to earn global recognition and popularity. Besides the cultural factor, which we have discussed at the beginning of this story, our inability to package and market ourselves intelligently, together with the Union and the state government’s not at all proactive stance to highlight our indigenous cuisines across the globe, is perhaps another important factor impeding the globalisation of Indian tastes and flavours.

We have seen that many of our restaurants give no importance to hygiene and décor, even though their food may be simply great. But the careless hygienic considerations and insipid décor may prevent a foreign collaboration or a foreign franchisee from materialising. Only if our restaurants reach the international

standards in terms of sleekness, cleanliness and creative presentation of their food, can we hope to give many Indian dishes get their well deserved emergence, acceptance and reverence in the global gastronomic scenario.

The secrecy pertaining to recipes is often another impediment towards growth. Many of the renowned food service outlets or chains in India have the reputation of holding their ‘secret’ recipes to their chest, as a closely guarded secret, and this attitude impedes the idea of franchise operations to gain momentum.

Unless you would spread your knowhow or knowledge across the world, the world would not bother to know that in a tiny alley in Lucknow or say Kolkata you are preparing some out-of-the-world recipes.

Many of the authentic Indian restaurants and eating outlets in India haven’t yet directed much creative

Hammer Food & Beverage Business Review

efforts on tailoring their products to the western tastes, without compromising on the tastes of their products in any way. It is about time they should also explore creative ways of reducing their oil, fat and sugar content, without compromising on their tastes. This pragmatic step can give an impetus to the global popularity of Indian food, and could also enhance and spread the scope of respective businesses of those restaurants or the chain of restaurants in a big way.

Moreover, it is discouraging that the state tourism departments in India have also made very little efforts to project their respective state’s regional cuisines to the palate of the international tourists.

It is about time we understand that great food is an integral part of great travel, and when a tourist or a traveller goes back to her/his homeland, she/ he also takes back a montage of impressions from the visited place, which is likely to include its cuisine too. By promoting various types and genres of Indian cuisines, our governments can not only promote Indian culture and Indian tourism to the orient and the west, but can also spread the marketing ambit of many wonderful Indian dishes across the globe, whose aroma and tastes may be facing global obscurity.

The state governments should also make efforts to organise food festivals in various gastronomic havens of the world, like Paris, London or New York, etc. where indigenous dishes of those states could be showcased and promoted. This would help revival of many of our dishes, which may be facing steadily decreasing popularity in their own regions.

We are honoured to have our Camellia Panjabi, the ‘Samosa Queen’ Perween Warsi, and Rohini Dey, but we must remember that only a few genius entrepreneurs like them cannot enable butter chicken reach the popularity of risotto, or make prawn curry with coconut gravy become as famous as sushi. More concerted, careful, sustained and innovative endeavours by the food & beverage industry of India at large, supplemented by state support, is needed in this direction. Then only after a decade or so we can hope to conquer I the world with our tastes.

Aug-Sept ’12

Aug-Sept ’12

Hammer Food & Beverage Business Review

31

BUSINESS

32

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

Food processing industry in India is growing at a rapid pace. The reasons are not hard to find; they are increase in disposable incomes and changing attitudes towards health and hygiene in the economy and society of the country. Today, there is higher affordability and greater willingness among vast numbers of consumers to pay for various food & beverage products, which even a decade earlier were projected as luxuries.

The result is that there is an increase in demand for ready-to-eat foods as well as processed vegetables, meat and poultry, grains, etc. in the country. The increasing exports, as well as internal consumption of processed food in India has generated immense potential for new investors. The government is providing incentives and encouraging FDI in the sector. However, Ashok Malkani finds that there are several segments within the food processing industry, which are brimming with potential but are waiting to be further tapped.

○

Processing a Potential S

ultanpur, a village near the city of Vadnagar, Gujarat, has garnered national attraction this summer.

The relatively unknown village, with hardly any noteworthy history of industrial activity, now boasts of India’s largest food processing unit, set up with a substantial investment of Rs.170 crore, with the objective of making it a successful agro-industry venture by partnering with 10,000 farmers.

No wonder, the Indian food processing industry, which currently stands at around $135 billion, and is pregnant with the expectation to grow at a CAGR of 10 percent to reach a figure of about $200 billion by 2015, is described as one of the sunrise industries of India. The packaged foods segment of the food processing industry is expected to achieve even more impressive growth momentum than the overall food processing industry. It is expected to grow at a CAGR of around 15-20 percent per annum.

The food processing wave has spread to other parts of the country too, where states are seen making plans to set up mega-food parks, prevent wastage in fruit and vegetable production, improve

Hammer Food & Beverage Business Review

quality and variety of dairy and nondairy products, among other things. The Union Government is also giving final touches to the National Mission on Food Processing (NMFP), which will become a reality during the ongoing 12th Five Year Plan.

The financial assistance to states for setting up of food processing training centers (FPTC) has also been provided

by NMFP. The central government is channelising financial assistance to state government organisations and institutes, NGOs, etc. for setting up these training centers. The government has introduced several schemes to provide financial assistance for setting up and modernising of food processing units, creation of infrastructure, support for research and development and human resource development in addition to other promotional measures to encourage the growth of the processed food sector.

The state interest in the food processing sector is complemented by corporate endeavours in this direction.

In the recent times, the food processing sector has experienced the inflow of healthy investments by global food and

Aug-Sept ’12

beverage giants like Nestle, PepsiCo, Hindustan Unilever, among others. The inflow of foreign investment to the food processing industry is over Rs.10,000 crore.

The Scope, the Role and the Reason India is the world’s second largest producer of food next to China, and the food processing industry is one of the largest industries in India. It is ranked fifth in terms of production, consumption, export and expected growth. India’s food-processing sector covers a fairly wide ambit and includes fruits and vegetables, meat and poultry, milk and milk products, alcoholic beverages, fisheries, plantation, grain processing and other consumer product groups like confectionery, chocolates and cocoa products, soya-based products, mineral water, high protein foods, etc.

The Indian food processing industry comprises 32 percent of the country’s total food market and is one of the largest industries in India. The industry employs 13 million people directly and 35 million people indirectly. About 14 percent of manufacturing GDP, 13 percent of India’s exports, and 6 percent of the country’s total industrial investment are accounted by the food processing sector.

Investments from various Indian and multinational companies catering to this sector are directed to boost sales and build market share in this fast growing

Aug-Sept ’12

industry. Rising consumer affluence and economic liberalisation is opening up new opportunities in the sector.

When these developments are evaluated in the backdrop of India’s impressive GDP growth rate, which is expected to grow in the range of 8 - 8.5 per cent in the coming fiscal year, the future of food processing industry looks very bright indeed.

The role of food processing industry is crucial for India’s growth and development, largely because of its important linkages with industry and agriculture, the two main edifices of our economy. However, despite the developments in this sector, the industry is mainly unorganised with 75 percent of the food processing units belonging to the unorganised category.

Though the organised section of the food processing industry is small, it is growing fast.

One of the important reasons behind the growth of the food processing industry in India is the increase in disposable incomes in select pockets of Indian society, in the recent years.

Increasing incomes are always accompanied by a change in the food habits, which in turn is fostering the growth of food processing industry.

According to report of ICRA, the proportionate expenditure on staple food like cereals, grams and pulses declined from 45 percent to 44 percent in rural India while the figure settled at 32 percent of the total expenditure on food in urban India. Today, India’s 350 million strong urban middle class with its changing food habits poses a huge market for agricultural products and processed food.

Growth Inducing Factors According to Vaibhav Verma, the Assistant Professor, Banarsidas Chandiwala Institute of Hotel Management & Catering, “India has the potential for development of a very large food processing industry.” He stated that the Indian food industry is estimated to be worth $200 billion and is expected to grow to $310 billion by 2015. This is good news for India’s food processing industry. “The processed food market is the most crucial segment of the Indian food industry. The need for high volumes, high productivity and high quality has

Hammer Food & Beverage Business Review

33

BUSINESS rapidly rising segment of this industry, which is gaining vast popularity amongst the health conscious.

Milk and milk products is rated as one of the most promising sectors in the processed food industry. “India is the world’s highest milk producer and is poised to become the world’s largest food factory. Being the world’s largest producer and consumer of dairy products, India represents one of the most attractive dairy markets. The sales of dairy products in India will nearly double its size from the present figure of Rs. 2.6 trillion to around Rs.5.1 trillion by 2016,” said Devendra Shah, Chairman, Parag Milk Foods Pvt. Ltd. However, only about 35 percent of milk produced in India is processed. The organised dairy sector comprising of large dairy plants processes about 13 million tonnes, whereas the unorganised sector (halwaiis and vendors) process about 22 mtpa. This indicates the huge propelled an increasing demand for automation in the food industry, especially with the Indian food processing companies eyeing for export of their products,” he added.

According to the estimates of Confederation of Indian Industry (CII), the food processing sector does have the potential of attracting an investment of 33 billion USD in 10 years, and generate an employment of 9 million person-days. The fact that India is one of the largest producers of wheat and rice in the globe, and coconuts, cashew nuts, ginger, turmeric and black pepper are widely grown in some parts of the country, is an important factor contributing to its potential in the realm of food processing.

Another important factor governing the potential of Indian food processing sector is the fact that India has vast sources of raw food materials but it has an extremely low processing levels, which is 2.2 percent for fruits and vegetables, around 35 percent in milk, 21 percent in meat, and 6 percent in poultry products, which is significantly lower by international standards. For example, processing of agriculture produce is around 40 percent in China, 30 percent in Thailand, 70 per cent in Brazil, 78 percent in the Philippines and 80 percent in Malaysia.

The turnover of the total food

34

market in India is approximately Rs.250,000 crores, out of which valueadded food products comprise Rs.80,000 crores. Value addition to agriculture produce in India is just 20 percent with wastage estimated to be valued at around $13 billion. This shows great potential to develop our food processing capacities.

Promising Segments The most promising sub-sectors of food processing includes soft-drink bottling, confectionery, fishing, aquaculture, grain-milling and grain-based products, meat and poultry processing, alcoholic beverages, milk processing, tomato paste, fast food, ready-to-eat breakfast cereals, food additives, flavours, etc. Health food and health food supplement is another

Hammer Food & Beverage Business Review

untapped potential of food processing in the dairy sector.

Fruits and vegetable processing segment can also play a huge role in the food processing industry. According to the data of the Food Safety and Standards Authority of India (FSSAI), the installed capacity of fruits and vegetables processing units (FPO licensed units) was 30.89 lakh tonnes as on January 2009. However, the food and vegetable processing in India is still in a nascent stage and just about 2.2 per cent of the total output of fruits and vegetables is processed as per the estimates, in the country.

The country’s share in the global trade of processed fruits and vegetables is still less than 1 percent, which is

Aug-Sept ’12

BUSINESS dismal. If the scope of fruits and vegetable processing is harnessed properly in India, the food processing industry in the country will get the much needed fillip to reach at least in the neighbourhood of its desired potential.

Meat and poultry processing, in the backdrop of India’s 485 million livestock population and the largest bovine population across the globe, is a segment with huge potential as far as food processing industry of the country goes.

Presently, only 6 percent of production of poultry meat is sold in processed form, out of which, only about 1 percent translates to processing into value added products. No wonder, the possibility to channelise this huge untapped potential to augment the food processing industry is huge.

Thankfully, the food processing sector is generating attractive investment, which gives us hope that the huge untapped potential in these above-mentioned areas could be exploited to a great extent. With great scope for value addition, steady enhancement in the consumption of

Aug-Sept ’12

processed food products in India, and the investment by the government and the corporate sector in the area of food processing can together give an impetus to the food processing industry in India.

But in which area the investment should ideally be forthcoming is the question.

Hammer Food & Beverage Business Review

The appropriate areas of investment to give a boost to the food processing industry in the country should be cold chain infrastructure, machinery and equipments, innovative packaging options, food parks, and food retail outlets. â–

35

HYGIENE

Kitchen Hygiene in

Restaurants Cleanliness is next to Godliness.

And this is more so in case of eating outlets since lack of personal hygiene or tidiness in keeping the kitchen relatively free of germs can result in ill health for your patrons, thereby resulting in a loss of reputation for your restaurant. With increasing spending power, dining out has become a norm rather than exception in the upper echelons of the society of metropolitan India. To keep the guests happy and make them become regular customers it is necessary to provide them with not only courteous service but also tasty, healthy and hygienic food. This can be only ensured through maintaining high standards of hygiene in your kitchen. Ashok Malkani discusses on how kitchens in restaurants can be kept relatively free from the influence of germs and infestation.

36

W

ith food poisoning cases becoming rampant, everyone’s attention is now focussed on kitchen hygiene. How clean is the kitchen in the Indian restaurants, on an average?

What is the hygiene drill as far as their food is concerned? These are some of the questions that are uppermost in the minds of many discerning guests. There are some restaurants with open kitchen, ensuring a degree of transparency in their clean & hygiene operations pertaining to food management, but they are rarities rather than the practice in India.

A restaurant should be judged not only by its quality of food but also by the standards of food safety norms it practices, and it is often judged likewise. Eating establishments need to ensure satisfaction of their guests in each of their visits to the outlet, and that can be only achieved through great food coupled with great food safety standards. However, many a time restaurants do not adhere to even basic norms of food hygiene, especially in a developing country like India.

Whether you are an entrepreneur owning a restaurant or an employee working at a restaurant, you need to play your respective role to ensure that the food

Hammer Food & Beverage Business Review

coming from the kitchen of the restaurant are not only good enough but also safe enough for the guests to eat. If your restaurant gets associated with food poisoning, then it would not only bring disrepute to the place, but you may lose your business or job for that matter. So it is not only ethical but also pragmatic to adhere stringently to food safety conventions, rules and regulations.

In this regard, besides ensuring that the eating area is kept spic and span, the restaurateur needs to regularly monitor the cleanliness in the kitchen area. All the staff at the restaurant should be educated about the basic elements of food hygiene. Besides these, attention must be paid to food storage, handling, preparation, and employee hygiene.

Storage Factors Food quality control at the restaurant begins when the raw or finished food items enter the restaurant, and that means all food shipments need to be checked against spoilage so that only the best possible food items enter the restaurant. Once accepted, the food items need to be stored properly (whether they be frozen, refrigerated or dry storage) in order to maintain high quality

Aug-Sept ’12

HYGIENE

and maximise their shelf lives. A good restaurant should always strive to ensure that its food items are impeccably stored while maintaining the correct food hygiene procedures.

The food items which are prepared at the restaurant should be stored properly at every stage of the supply chain. Raw meats are to be kept away from pre-cooked meats and other food items to reduce the threat of cross-contamination, which can pave the way for bacterial infections. In fact, distinct storage locations for various types of raw foods should be adhered to at every step of the supply chain, which would facilitate the consistent serving of hygienic food.

Moreover, all meats and other frozen foods should be stored at below five degrees Celsius to ensure the impeding of the bacterial spread. The perishable foods should not be kept at room temperature, as then it may invite the breeding of bacteria.

The sealing of reusable food products in air tight containers must also be ensured, which could prevent their and other food items’ contamination. They should also be kept away from other food items. Regular checks of all the refrigeration units of the restaurant are also needed to prevent any untoward breakdown in storage operations.

Preventing Cross-contamination One of the serious problems of kitchen operations is cross-contamination. Crosscontamination entails the transmitting of baneful microorganisms from one surface or substance to another. This has great relevance for the food service industry.

Aug-Sept ’12

Cross-contamination can affect any home or commercial kitchen, and can cause illness.

Therefore, effective steps must be taken in terms of food storage, food handling and food preparation to avoid it. Crosscontamination can be prevented by ensuring that there is demarcation of areas between food storage and preparation of foods, proper personal hygiene is maintained by the persons who are preparing and serving of food or rather the entire staff at the restaurant, and thoroughly cleaning and sanitising kitchen equipment and supplies.

The kitchen staff should also adhere to basic norms of hygiene to prevent crosscontamination. They should keep their hands from nose, hair, eyes, ears, etc. when engaged in preparation, handling and/or serving of food. Besides they should always strive to keep food away from unclean surfaces.

Handling of foods can be fraught with risk elements of contamination for the restaurant business. The proper handling of food items can prevent the possibility of cross-contamination. The kitchen staff should wash their hands thoroughly, both prior to and after the handling of any meat product. This practice should be especially adhered to for raw meats, in order to significantly reduce the potential of bacterial contamination due to their coming into physical contact with the meat.

Furthermore, raw foods should be stored and refrigerated separately from ready-to-eat food products. If they are kept in the same refrigerator, raw foods should be

Hammer Food & Beverage Business Review

kept on lower shelves than ready-to-eat foods so that there is no possibility of accidental dripping from raw food products on ready-to-eat food products. This would minimise the potential of crosscontamination. In addition to this, the raw meats should be kept in well-sealed containers to be doubly sure of preventing the menace of cross-contamination through dripping, etc.

However, even if all the precautions are taken while storing and handling of foods, it cannot guarantee food hygiene in kitchen at restaurants or at homes for the matter, unless the preparation process of food is made impeccably hygienic. After every usage, the chopping boards and work surfaces must be disinfected to reduce the potential of the danger of crosscontamination. Another way of preventing cross-contamination is by preparing food on clean surfaces and by using clean cutting boards. They would minimise the spread of harmful germs.

Separate cutting boards for raw meats and vegetables are also advisable. In fact, here it deserves a mention that preparing two or more types of meat on the same surface has danger of paving the way for diseases. Moreover, cooked food and food that is being prepared or to be prepared must be kept away from each other to facilitate hygiene in kitchen. Of course, it goes without saying that serving of improperly cooked food should not be allowed under any circumstances in a restaurant. This can encourage crosscontamination in a big way.

Employee Hygiene However, despite the best precautions in storage, handling and preparation of food, the hygiene in restaurant kitchen cannot be maintained if the workers do not religiously adhere to exacting hygienic standards.

There are various ways by which employee hygiene in restaurants can be maintained.

The persons involved in preparation or serving of food must wear hair restraints to keep hair from coming into the contact of food and causing unhygienic repercussions thereafter. Shoes worn by the workers should be close toed, with a slip resistant sole. They should wear socks too. Besides washing their hands and exposed portions of their arms thoroughly, the persons engaged in preparation and serving of food should keep their fingernails trimmed, so as to prevent the intrusion of germs in the nails and thereby their possibility of

37

HYGIENE infiltrating in food.

The employees engaged in the preparation and service of food must also keep it a point to clean their hands in a hand-washing sink that is equipped with hot and cold running water. These employees must not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Of course, it goes without saying that all employees engaged in food service business should wash their hands after using the restroom (this applies to all hygienic individuals), after handling animals, after coughing, sneezing and immediately prior to food preparation.

Yes, washing hands prior to food preparation is also needed so as to prevent the transmission of bacteria to food. Of course, washing hands after the preparation of food is also a necessary feature of hygienic kitchen operations.

Experienced Chefs advice washing of hands with hot, soapy water for at least two minutes, before starting working with food, particularly if that raw food item is poultry or red meat.

Countering Food Poisoning Bacteria and viruses are the most common and as well as dangerous sources of food poisoning. These microorganisms can be present in the food before their

38

preparation, or can pass from the food handler to the customer because of poor personal hygiene or unsafe practices. The following table lists the most common organisms responsible for food poisoning, the foods in which they are found and the ways to prevent food poisoning at your establishment.

Kitchen Cleaning Operations A clean kitchen facilitates to do away with pests and also encourages hygiene in food preparation and serving process thereby helping you to get repeat customers.

Therefore maintaining a clean kitchen is an essential requirement to food hygiene as is the preparation, storage and handling of food; as is the workers’ hygiene engaged in the preparation, handling and serving of food. However, ensuring a clean kitchen is not a simple process but a demanding job.

There are various steps towards ensuring a clean kitchen.

Besides routine cleaning of inside of the refrigerator, freezer and other equipment, mopping the floor of the kitchen by using a disinfecting floor cleaner, at the end of the day and whenever any food or liquid is spilled, must be practiced. Sweeping of kitchen floors at least once a day or more must also be ensured as is the cleaning and sanitising of shelves and walls on a regular basis. Of course, furniture, racks and trays in the kitchen must also be subjected to thorough cleaning, at least once a week.

Hammer Food & Beverage Business Review

Moreover, one particular area of the kitchen should be cleaned thoroughly every day. This would ensure that all areas of the restaurant kitchen are being thoroughly cleaned every month.

Many restaurant kitchens are cleaned hours after closing of the outlet, which allows the grease to harden thereby making kitchen cleaning endeavour a challenging process. However, nowadays, several restaurants are seen opting for more automated methods to clean their kitchens, which are less labour-intensive and are more productive and effective than manual cleaning operations.

Training, Awareness and Attitude Effective execution of the laws of the land pertaining to maintenance of food hygiene in restaurants is very much needed in India, but laws can never be sufficient if the awareness and attitude towards hygiene is missing. Therefore, the food service establishments should make a sincere endeavour to inculcate the awareness and attitude towards food hygiene, among their management and staff, which is still far from an omnipresent phenomenon in the Indian restaurants.

The saying ‘You only get one chance to make a first impression’, is very much relevant to the food service industry.

Therefore ensuring exacting food hygiene in restaurants is as important as the quality of food. The maintenance of hygiene in food preparation, storage and handling is very much dependent on properly trained staff. Rightly training the kitchen or restaurant staff so that they are able to develop the right knowledge and attitude to adhere to safe food handling practices is perhaps the most essential requirement for facilitating food quality and safety at the restaurants.

Not only the personnel engaged in food preparation and serving but also the personnel who are not directly related to food preparation, handling or serving but directly deals with the customer, such as the cashier, must be given proper training on food hygiene. Retraining the staff on food hygiene practices from time to time is also needed. Restaurant Managers also need to show how important quality food management practices are by practicing what they preach, whether be it through checking food temperatures, manning the grill or personally supervising the ■ cleanliness of the workers.

Aug-Sept ’12

BAKERY

N

Caking

Designer Trends

By Kavitha Srinivasa

owadays, the gourmands in the Indian bakery industry are becoming more experimental and demanding, as they are willing to shell out good money for fancy cake creations, spruced with singular flavours and designs. As a result, a cake is now being increasingly treated as a work of art, as exotic ingredients are making the culinary canvas of dessert design more interesting by the day.

And there are a good many talented dessert designers to cater to this emerging demand for unique flavours and designs.

Take the case of Aarti Gupta, a Delhi-based dessert expert, Garden Theme Wedding Cake: who had an A Happy Belly Bakes Creation unusual request. A family in Jaipur placed an order for apple cinnamon tea cakes to announce the arrival of a newborn. A box of 100 such cakes were specially flown in for the joyous occasion!

Besides cakes with uncommon flavours and exotic ingredients, cakes with unique tailor-made designs are also getting popular among the connoisseurs. Whether you want your cake to simulate a boat or a metro station or for that matter a royal carriage or a garden or a bottle of cold drink, you are likely to translate your imagination into welcome reality. One would imagine that given its elite character only a miniscule section of people are familiar with designer cakes or cakes with unique flavour compositions. And then one would imagine wrongly.

Innovation by Demand

Nougat Cake with Fresh Fruit from Nita Mehta

40

Hammer Food & Beverage Business Review

Cake experts are willing to go to any extent to please the demanding customers who are frequently ordering customised desserts on occasions that extend beyond birthdays to weddings and special announcements. Even conventional families who till sometime ago confined themselves to a box of

Aug-Sept ’12

BAKERY mithai to infuse a touch of sweetness in their celebrations, are comfortably stretching their culinary imagination.

“Normal is boring. Every designer cake is inspired by a thought and sentiment, which the customer wishes to express in the form of a cake. The cake in question when displayed sets a conversation rolling, as it instantaneously grabs everyone’s attention,” said chocolate connoisseur Shisham, who runs Happy Belly Bakes in Bangalore. “This enhances the mood and adds humour to the event. Further, as a result of that designer cake, people tend to remember the occasion long after it is over as the memory fondly lingers on those lines,” he added.

The inducement of such lingering thoughts urges bakers, confectioners and chocolatiers to try out something different. However, executing such cakes or desserts is no mean task. Art and science blend to make these premium offerings look and taste good.

“The creation of Garden Wedding theme cake, which weighed over 15 kg was a challenge. It required various engineering techniques to balance the entire weight of all the detailing and elements. From the stage of production to transportation to assembly at the site, which was a two-hour drive, was a challenge. We had to keep the stability of the cake in natural conditions, as even the slightest tilt or jerk would ruin the design element on the cake,” explained Shisham, throwing light on the execution.

“The designer cakes are becoming popular because of their uniqueness and the fact that they can be designed to suit every occasion. For instance, we can create a cake which can depict every theme and event that you can conceive of,” explained Nita Mehta, a celebrated cookbook author, who conducts extremely popular cookery classes. She believes that the market for designer cakes is just picking up in India.

Creativity and Dexterity These cakes happen when a certain degree of creativity combines with technical finesse. The first may be inborn, but the second usually facilitates from global exposure. Aarti realised it early in her career and made the best of her culinary stint abroad. Having worked with leading confectioners in

Aug-Sept ’12

Dreamstime: A Nita Mehta Offering

Europe, she has managed to stretch her culinary imagination beyond the usual fare. “We use exotic ingredients like liqueur and purees. Our mousse tastes different because we use a piña colada mix,” explained Aarti, who runs Wicked Desserts in Delhi. She has made a name for herself as she experiments with unusual flavours and ingredients.

Though in terms of cake making she has confined herself to making round shaped cakes, she frequently plays with ingredients and tries out something different. Most of these experiments have met with success. Like the lemon grass flavoured panna cotta or a cocoa flavoured mousse.

It requires a deft hand to turn a ball of soft pliable dough into something which is a treat to the senses, both in terms of taste and texture, smell and visual appeal. “We have a trained team of Chefs to handle all the intricacies.

Interpreting customer requirements and transforming them into cakes does require sheer imagination,” cherished Shisham, a custom-made designer cake specialist.

Aarti is just one example of such bakers who caters to a niche clientele that is evolving its tastes quickly.

“Chocolate cake is passé and black forest gateau no longer holds excitement. Whenever I travel abroad I try out flavoured cakes at the coffee shops. There you can expect some extraordinary stuff like mango-ginger variants and fancy cakes with edible flowers,” explained Rahul S, a self confessed foodie. No wonder, the demand for such exotic creations by the

Hammer Food & Beverage Business Review

globally exposed consumers are likely to get translated into reality in the Indian bakery industry, in the times to come.

The Pricing Factor Rahul’s overseas trips may have groomed and honed his tastes, but even those who don’t travel much are getting self-taught, thanks to the digital world.

“People are becoming very net savvy and the exposure to global gastronomic trends through cookery programs aired on television is urging consumers to use their imagination and treat themselves to personalised and attractive cakes,” highlighted the Delhi-based baker Arshi Dhupia of Cravings fame. Besides discerning individuals who have evolved taste buds, corporate celebrations are also looking for such light, fluffy, smooth and delicately flavoured, finely crafted customised cakes.

Yes, cake lovers have to often pay a good deal to sink their teeth into these sinfully rich goodies. For instance, Aarti has a triple layered cheese cake, which costs Rs.1200 per kilo. The cake, which Aarti describes as a hot-seller, is a visual treat. The layers of this cake include chocolate mousse. It transforms into something exotic because of the bay leaf liqueur cheese cake layering, topped with caramelised almond and chocolate icing. The high-end price points can be attributed to the fact that these cakes are hand-crafted and there is no fixed mould to create a tailormade shape.

“Since these are designer cakes, they are priced higher than the regular

41

BAKERY

Masterchef from Happy Belly Bakes

bakery cakes. The price points are steep as these cakes require special cake making artistry,” reasoned Nita.

Customised cake making is a labourintensive hand-crafted effort, but at the end of it, it is a labour of love.

“Moreover, creating designer cakes is more time consuming because it is similar to creating a piece of art that is edible,” described Arshi while adding, “Procurement of ingredients for such cakes in terms of colours, equipment, moulds and cutters, many of which are not available in India, can be challenging.” She stated that, “This explains why we only have individual players in this segment who are willing to go the extra mile to source uncommon ingredients to meet consumer demands.” All these also account for these desserts’ high price.

Sugar Free Options Presently, the Indian cake industry, which is a sub-segment of the bakery industry, is witnessing two contrasting trends. On the one hand, there is a demand for high-end exotic fancy cakes, embodying unique designs and/or infused with singular flavours and ingredients, which carry the promise of an esoteric experience. This is something a cake connoisseur would appreciate and may crave for. For the uninitiated, many ingredients used in these cakes can simply bewilder. Often these cakes, besides being rich with ingredients, are also loaded with calories.

On the other hand, there is another emerging caking trend. We do have a

42

segment of people who would opt for a no-frill experience. They want to enjoy comfort food without the fear of piling up too many calories. Mumbai-based Roshni Vatnani caters to this demand by positioning her dessert offerings differently.

The professional conducts baking workshops where she gets requests to teach the creation of sugar-free desserts.

She finds that few occasional client requests for sugar-free cakes have turned out to be regular demand because of which she has began to include them on the menu. She thinks what is healthy can also be tasty. “All that needs to be done is to alter the sugar content or replacing it with a healthier substitute,” she asserted. She concedes that, “It hasn’t always been simple to create tempting desserts while altering the sugar content,” but in the same breath she maintains that “It isn’t impossible as plenty of good quality sugar substitutes are being available in the market today.” Sometimes it is best to use readily available sugar substitutes. Fruit puree, honey, agave nectar are among the ingredients which can simply skip out the use of sugar in desserts. They are natural sugar substitutes.

However, there aren’t too many players in this healthy sub-segment, simply because desserts are primarily meant to boost a feel-good factor. At the same time it must be said that the demand for healthy or low calorie desserts are also increasing in India, though at a slower rate as compared to

Hammer Food & Beverage Business Review

that of the designer desserts. All said and done, it is tough to create a gorgeous dessert without including (and not altering) primary ingredients like sugar, butter, flour and eggs.

“There is a larger demand for indulgent desserts as compared to sugar-free or low calorie content desserts. But to be able to sustain in a highly competitive market, you have to cover all bases and need to cater to all kinds of demands,” Roshni explained.

Eventually, whether it is a fancy looking cake with rare ingredients or uncommon flavour or a sugarsubstitute cake, one has to pay a higher price for it as compared to regular cakes and other regular desserts. But the consumers eager for experimentation are not minding that extra price tag.

However, it seems the clientele inclined to pay more for a cake with captivating designs and flavours to be in majority as compared to the clientele looking for low calorie cakes. Though both the trends are continuing unabated…

I

An Exhibition of Edible Delights The annual cake exhibition from Nilgiris, South India’s leading chain of retail stores, which dates back to 1905, encourages the people of Bangalore to appreciate the exotic appeal of designer cakes. The Bangalorebased retail chain has its annual cake exhibition, which is being held in the month of December, since the last 37 years. Over time, the public event has represented edible themes like the important monuments, including Seven Wonders of the World. It is also credited for creating sugar-candy scaled down versions of Taj Mahal and Buckingham Palace of the UK, among other exhibits. Such oneof-a kind pieces can soar over 30 feet. They are the result of 15,000-20,000 man hours, with whopping quantities of ingredients like sugar, bread crumbs, edible gelatin and food colour. Nevertheless, such cakes remain a visual treat and are not retailed at the exhibition.

Aug-Sept ’12

AGRI

Revel in the Taste of

Risotto

By Tapapriya Lahiri

R

ice is the staple food of many cultures across the world. Rice makes for perfect accompaniment to many sumptuous dishes. It is not only the Indians who savour succulent flavours of rice made in different forms, along with great dishes. The entire South-East Asia has a great passion to consume rice paired with red, green and yellow curries.

There are many famous rice-based dishes in the world, among which our own biryani, khichri, and payasam deserve to find their niche. Among the famous rice-based dishes of the world one cannot ignore the place of risotto.

Risotto is a renowned rice-based dish from Italy, which has gained global recognition. Risotto perhaps originated as a staple food in the northern region of Italy, but it is loved across the globe.

44

Risotto is cooked in a meat, fish or vegetable-based broth to get a creamy consistency. Today, many Italian Chefs juggle innovative ingredients to add in to their rissoto recipes, which include Porchinee, goose’s liver, sea food and vegetables. Traditionally, risotto is served on its own before the main course, but can be enjoyed after the antipasto or pasta, during a meal. In these globalised times, the taste of risotto has already made its delectable presence felt in the high-end Italian gourmet restaurants in Indian metros.

The Right Rice While preparing risotto, the rice is sautéed in butter and onions and is then cooked in stock. The rice undergoes continual stirring, resulting in release of the starch in the rice, which acts as a thickener and enables the creation of a

Hammer Food & Beverage Business Review

creamy dish that is fine tuned with the addition of grated hard cheese and butter. And the world gets its risotto…

Short- grained rice varieties with high starch content are generally used to make risotto. Such rice varieties have the potential to absorb liquids and to release starch and so they are stickier than the long grain varieties. The rice used for preparing risotto is usually a variety of short grained starchy rice, known as arborio. Arborio rice is one of the most popular rice used for preparing risotto.

The rice gets its name from a town located in the region of north-west Italy.

This short, fat and slightly oval-shaped rice having a pearly white exterior is now cultivated in California and Texas in the US, besides in Italy, where it was originally cultivated.

Arborio rice is loaded with starch, which plays an important role in the creation of a creamy delicacy like risotto.

It should be taken into account that the rice is not rinsed before cooking, since rinsing may wash away much of the starch. The usage of arborio generally makes for a light risotto and is especially good if you want the soupy texture to your risotto.

Arborio rice is the Italian housewives’ favorite, most probably because of its very large grains. This variety of rice is very much suitable for preparing risotto also because it is easy to cook al dente without overcooking. Carnaroli and Vialone Nano are other varieties of rice popularly used in the preparation of risotto. Carnaroli has a very high starch content, which makes risotto creamy. Its center remains firm even when it absorbs lots of liquid. The grains of Vialone Nano are very short and it is said to be the most absorptive of all the rice varieties.

Flavours and Ingredients Risotto, though easy to cook, is a very scrumptious and nutritious dish. The

Aug-Sept ’12

AGRI

potential of culinary versatility and the diversity of ingredients that risotto can absorb do make it an enjoyable dish for the peasant as well as for the royalty.

The characteristic of risotto involves the use of quality ingredients.

There are hundreds of types of risotto preparations, varying by the flavoring ingredients used. Yet all risotto recipes call for four basic components — soffritto or sautéed aromatic vegetables, broth, flavouring ingredients, and Italian rice. Saffron is a key ingredient of this dish and endows the dish with traditional flavour and colour.

In fact, risotto can be flavoured with a galore of ingredients. For example, asparagus can be a perfect supplement to risotto. The refined taste of asparagus amalgamates just nicely with the taste of parmigiano cheese. Similarly, strawberry risotto, which is not sweet by the way, is another delicacy, which can be ideally

Aug-Sept ’12

prepared in spring and summer when the strawberries are in full bloom.

Spinach Risotto is another timeless culinary classic.

The most popular flavour base for risotto is chopped onion. It is advisable to cook the onions gently, in either butter or oil, or as a combination of both. Amalgamating the two will prevent the butter from burning while making the sweetness of butter to flow to the risotto. Never burn the onions.

Burning the onions is construed as an abuse of risotto.

Sometimes a special recipe of risotto calls for unique ingredients, however.

The broth, depending on the recipe, could be of beef, chicken, vegetable, or fish. A good broth—homemade or canned—is the basis of a good risotto.

The cooking method of risotto has been developed for more than 300 years.

Bishen Negi, the Chef De Cuisine of Courtyard by Marriott, Gurgaon, opines that risotto involves slow process cooking, which turns to a heavy starchy rice with high nutritive values. “Risotto can be recreated in many scrumptious ways to sway the taste buds,” he said. I

Hammer Food & Beverage Business Review

Risotto Recipe Asparagus Risotto Ingredients Quantity Arborio Rice: 200 gm Asparagus: 2 nos.

Parmesan Cheese: 10gm Vegetable Stock: 300ml Onions: 5 gm Garlic: 5 gm Olive Oil: 10 ml Method Sauté onion, garlic and arborio rice.

Add stock in batches once rice gets crackling.

Cook rice until al’dante and add diced asparagus.

Season with salt and sprinkle parmesan on top.

Serve hot.

Tip: Do not add plenty of stock at first. Keep adding stock once the stock gets evaporated. This slow cooking process helps maximum amount of rice starch to get mix with the dish.

45

PUB

Explore the Heady Essence

By Swarnendu Biswas

F

or those wanting to have a classy hangout zone for having a relaxing drink with some authentic Indian cuisines in west Delhi, the Essence Bar & Restaurant RajouriNew Delhi, located at Rajouri Garden, can come across as a convenient dining, drinking and unwinding destination.

Essence translated from an inspiration to a reality or rather a hospitality realty, only in July 2012.

But within such a short span of time, its Indian cuisine restaurant cum bar seems to be attracting hot and happening crowd. The place embodies a truly global appeal in terms of its ambience, and its range of international wines and spirits are spruced with delectable offerings of aroma and flavours of the culinary kind. The gastronomic experience is accentuated by the inviting décor.

The property, spread across 12,000 sq. ft., is spread across two floors—the first and the ground floor — with the

46

ground floor of the outlet offering Pan Asian delights, and the first floor, which I did visit, serves authentic Indian cuisines with spirits from the world.

According to Abhilesh Chopra, the General Manager and Consultant of the property, from October of this year, the terrace of the property would be converted into a restaurant offering Continental cuisines.

I queried him about the footfalls of both the Indian and Pan Asian outlets, with the former having an elegant bar stationed in to attract the discerning pub crowd. “Already our restaurants at the first floor and the ground floor combined are getting decent footfalls of 1500 per week, on an average, with an average of 100-150 footfalls on weekdays and 300 footfalls on weekends,” he asserted.

The authentic Indian cuisine restaurant at the first floor has 78 covers, while the ground floor restaurant offering pan Asian cuisines happens to

Hammer Food & Beverage Business Review

be a 48 cover restaurant. Beyond the glitz of the onyx bar counter at the first floor of the property with engraved light fittings, the bar stocks an impressive range of spirits for a property which has got its license to serve alcoholic beverages only a week back.

I first enquired about my favourite drink. “Yes, we have a comprehensive range of beers on offer which include names like Hoegaarden, Corona, Tuborg, Heineken, Foster, Kingfisher Ultra, Kingfisher Regular among others,” elaborated Chopra, as a liveried waiter brought a glass of frothy golden liquid to the table, along with a smile.

Of course, besides beer there are enough heady options at the bar for the seasoned and as well as the newbie drinkers, which include Indian and imported wines, classy blended scotch offerings with brands like JW Blue Label, JW Black Label, JW Red Label, Black Dog Gold, Teacher’s 50, Teacher’s Highland Cream, 100 Pipers among

Aug-Sept ’12

PUB

Ashok Kumar

others. These and many other spirits adorned the well-stocked shelves of the elegant bar, which uplifted by spirits.

The premium single malts like Glenfiddich and Laphroaig are complemented by Indian heady whisky offerings, which include brands like Blender’s Pride and Signature. Bombay Sapphire and Beefeater are the highlights of the gin section. Overall, tequila delights, Moet & Chandon champagne, sparkling wines, along with a comprehensive list of rum, vodka, cocktails and shooters give a holistic feel to the heady experience at Essence. The lovers of cocktail can be floored with choice, with a wide range of drinks on offer, ranging from Screwdriver to Mojito to Planter’s Punch, and from Margarita to Cosmopolitan to Dirty Martini, with many spirits to explore in between. For those who don’t have a predilection or a readiness towards headiness, there are a wide range of mocktails on offer too at Essence.

The food offerings at the Indian cuisine outlet of Essence show its Executive Chef Ashok Kumar’s uncommon understanding of the culinary legacies from every part of India. He has blended his knowledge and experience with innovation to create Indian dishes which can easily cater to a global palate.

Ashok Kumar, who has 32 years of rich experience in delighting his guests with his creativity in food & beverage, began his journey as a Chef at Hotel Janpath in Connaught Place, New Delhi. Besides acquiring mastery over

Aug-Sept ’12

myriad varieties of Indian cuisine, his professional tenure in Japan for 11 years has helped him to develop awesome expertise in Japanese cuisine too. All total, Kumar has worked in 18 countries across the globe, and this global exposure has perhaps made his culinary offerings in tune with the global trend of focusing on great taste with less spices. His Fish Koliwada and Chingri Malai, which are among the highlights of Maharashtrian and Bengali cuisine respectively, are simply out of this world.

Though Essence has spicy offerings too, but Kumar has managed to dispel the erroneous but nevertheless popular notion that Indian cuisines are spicy and are not good for health. Jaituni Murg Tikka is one of the specialties of Kumar, which is light for the digestion. Here the spices don’t overwhelm your senses, as you get to enjoy the wonderfully cooked chicken.

The taste of Jaituni Murg Tikka got enhanced with a glass of Kingfisher Regular. Jaituni Murg Tikka involves chicken kebab mixed with olive paste, making it healthy and hence trendy,

Hammer Food & Beverage Business Review

without compromising on the taste quotient. Murg Hazarvi and the mildly spiced Tangri Kebab are some of the other ethereal light offerings of Kumar, which I am sure can attract the discerning global palate, which in these health conscious times, is getting more and more tuned to lightly spiced food.

Of course, there are appropriate array of drinks to accompany the wide variety of chicken, mutton, fish and veggie delicacies at Essence. For example, having Murg Tikka Masala or Paneer Makhani with a glass of JW Black Label can help you savour the essence of life in a better manner.

While we were about to leave, Kumar ordered a singular specialty of his; the Dahi ke Kebab. Its fillings comprise pure curd! “It is very difficult to keep curd inside the coatings of kebab, but here we have managed to keep the curd in check by using the unique coating of the famous laxative known as isabgol bushi,” he said with the twinkling of his eyes.

Though I knew curd would negatively impact my headiness, I was tempted to taste it. The experience, flavoured with black pepper and chilly flakes, was nothing short of delightful.

Chopra said the management has plans to spread the flavour of Essence to other corners of Delhi-NCR, in the near future. “In the offing is a joint in south Delhi, which is expected to be a reality in the later half of the next year,” he informed. It would be a high-end café lounge. However, whether the outlet would carry the brand of Essence or not is not yet decided by the management. ■

47

THEME CUISINE

The Flavours of

South-East Asia

By Sharmila Chand

T

he South-east Asian region with its multi-cultural population is well-known for a wide range of delicious food. It encompasses the flavours from the Philippines, Indonesia, Malaysia, Singapore, Thailand and Vietnam.

Essentially a wide range of ingredients highlight the essence of South-east Asian cuisine. Vegetables used in the cuisine range from a wide variety of greens such as morning glory to white water lily stems.

Noodles in South-east Asian cuisine are made from a variety of ingredients and are prepared in dozens of different ways.

Noodles are most commonly made from rice, wheat, egg, mung bean, or a combination of ingredients.

Rice Holds the Central Place Rice is the staple food of South-east Asian cuisine. It is interesting to note that in the Thai language, one often says, “Let’s go eat rice,” regardless of what will actually be eaten. There are many varieties of rice. In Thailand, the red rice cooked in hollowed bamboo is very delicious.

Likewise, the importance of rice in Indonesian culture can be realised through the reverence they have for their Rice Goddess, Dewi Sri, whose genesis dates back to ancient Java, Bali and Sundan traditions. Traditionally, in

48

Indonesia, the agricultural cycles associated with rice cultivations were celebrated through rituals like ‘Seren Taun’ Rice Harvest Festival, an annual traditional Sundanese rice harvest festival and ceremony.

There are other staple foods in the South-east Asian cuisine as well. For example, in Indonesia, the usage of yam, sweet potato, potato, taro and cassava are very much prevalent.

Also starchy fruits such as breadfruit and jackfruit and grains like maize and wheat are very abundantly consumed in the archipelago.

Veggie Delights A great many leafy vegetables have extensive usage in Indonesian cuisine, which include kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with garlic.

Indonesian cuisine has a clear watery vegetable named soup sayur bayam bening,

Hammer Food & Beverage Business Review

which is flavoured with temu kunci, garlic and shallot, where spinach and corn are also being used. Other vegetables like labu air(calabash), labu siam (chayote), kelor, kacang panjang(yardlong bean), terung (eggplant), gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa, in the Indonesian cuisine.

In Thai cuisine also vegetables and herbs play an important role. In Thai cuisine, common herbs include cilantro, lemongrass, Thai basils and mint.

Phak bung (morningglory), hôrapha (Thai basil), bai bua bok (Asian pennywort), phak kayang (rice paddy herb), phak phai (Praew leaves), kalampî (cabbage) are some of the important green leafy vegetables which are usually partaken as raw or as a side dish in Thailand.

Enjoying the Fruits From tropical south-east Asia comes some of the world’s tasty fruits. They include fruits such as mangosteen, rambutan, jackfruit, durian, and banana.

Aug-Sept ’12

THEME CUISINE Some of the delicious fruits from Thailand are stinky durian, sticky rambutan, sweet mango, mangosteen (aka ‘The Queen of Fruit’), crisp rose apple, and pomelo among others.

There is a saying that if one lives in Bangkok for a year, one gets to taste a different fruit everyday.

glutinous rice flour. It is a famous dessert from Indonesia.

Spicing it Up

Just Desserts Most deserts in South-east Asia comprises of ingredients like sugar, sticky rice, eggs, and coconut milk. ‘Poor Man’s Dessert Pancake’ is a very apt example of a Thai dessert, which is very sumptuous.

The popular Indonesian desserts are green soya porridge called Bubur Kacang Hijau, and a healthy and delicious sweet dessert made from green soya beans called Kacang Hijau. Fruits in coconut milk called kolak is also very popular.

There is also a well known rice ball porridge named bubur candil, which is a sweet savoury porridge made from

Indonesia had been known as the Spice Islands in the history; a distinction which it carries in the present times also. In Indonesia, spice is known as rempah and bumbu is the word for spices mixture or seasoning, in the archipelago. Pala (nutmeg/mace), cengkeh (clove), and laos (galangal) are some of the native spices to Indonesia.

Spices are an integral part of Thai cuisine. Some day-to-day flavours in Thai cuisine are derived from ginger, tamarind, galangal, turmeric, garlic, soy beans, shallots, white and black peppercorn, kaffir lime and, of course, chilies. Some of the spices and spice mixtures in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai) among others.

Recipe by Anurudh Khanna, the Executive Chef, The Park, New Delhi Laksa Spice Paste Shallots Lemongrass Galangal Garlic Ginger Turmeric powder Belachan powder Candlenuts Ingredients Cooking oil Chopped Garlic Rempah (spice paste) Dried shrimp, rinsed, drained and grounded Chili paste Turmeric powder Coconut milk Evaporated milk Water Laksa leaves Tau Pok Salt Sugar

Aug-Sept ’12

200 gm 90 gm 80 gm 30 gm 40 gm 4 gm 10 gm 15 gm

100 ml 10 gm 100 ml 150 gm 60 gm 1/2tsp 400 ml 100 ml 1.5 ml 4 sprigs 8 pieces 1 tbsp 3 tbsp

Condiments Laksa noodles Bean sprouts Hard boiled eggs Fresh prawns (blanched) Laksa leaves

160 gm 150 gm 4 nos.

12 pcs 4 sprigs

Method Blend all ingredients for spice paste together until fine.

Heat oil and saute garlic, rempah, dried shrimp and chili paste together for five minutes.

Add turmeric powder and cook for another two minutes.

Pour in coconut milk, evaporated milk, water, laksa leaves and tau pok.

Bring to boil and simmer for 30 minutes.

Divide noodles and condiments into four portions.

Now spoon gravy over noodles, and condiments.

Garnish with chopped laksa leaves.

Hammer Food & Beverage Business Review

Signature Dishes A few of the prominent dishes at this festival were: • The flavourful laksa • Singapore chilli crabs • Rendang currys • Burmese khowsey • Nasi goreng and dumpling.

A Taste of South-East Asia at Mist “The food of South-East Asian countries is influenced by their rich culture and their ingredients, which have fresh and refreshing flavours. The flavourful stocks and broths of South-East Asian countries and also the binding nature of various fresh ingredients of their cuisines be it mixing galagal , lemon leaf and garlic or be it mixing lemon grass , red chillies and ginger root produces just fantastic results,” opined Anurudh Khanna, Executive Chef , The Park New Delhi, while adding that, “As the nature of South-East Asian food often involves mixing of various flavourful ingredients, the outcome of dishes is often sweet , spicy , tangy , or may be the mix of all these.”

Recently there was a festival of the South-east Asian cuisines at the pan Asian restaurant named Mist at The Park New Delhi, which reflected on the popularity of South-east Asian flavours among the capital’s discerning food lovers. “The intent was to make the feel of this festival a bit different and to take the customer on the culinary journey of South- East Asian culture and flavours. So we tried and focussed on major culinary rich countries of this region like Thailand, Indonesia, Malyasia, Singapore and Burma. The ingredients were specially flown in from these regions to give authenticity to the food and bring the exotic oriental flavours as close to these countries as possible,” elaborated Debjeet Banerjee, Director I F&B, The Park New Delhi.

49

RESTAURANT

Time to Indulge in

Mamagoto

By Sharmila Chand

H

ere you can experiment with food while enjoying a meal spruced with an uplifting conversation, and discover some new flavours in the process amidst the bright and relaxing ambience. Welcome to Mamagoto, which has brought the flavours of authentic oriental cuisine to the capital. Literally translated, mamagoto means ‘to play with food.’

The Japanese Legacy The name Mamagoto has been inspired by a Japanese social experiment of sorts, where infants are engaged to use their senses and understand the textures and shapes of food.

Borne out of this unique idea, emerged the notion to make authentic oriental food a fun dining experience for the Indians; to make it experimental and social at the same time, and thus Mamagoto chain of restaurants was born, in Delhi NCR. They represent a relaxed and casual atmosphere with authentic food and quirky décor.

Presently, the chain has four outlets in the capital, the other two being at Khan Market and Select City Walk, Saket.

conceptualised by the entrepreneur duo Kabir Suri and Rahul Khanna, in 2009. Azure Hospitality is an initiative aimed at creating businesses within the food & beverage and accommodation sectors.

Suri and Khanna compliment each other in terms of what makes up for a good team. Whereas Khanna has previously been involved in the hands-on management and conceptual designing, Suri’s background is firmly finance based. Khanna, with a degree from Switzerland in international hospitality management is specifically trained in his field and knows what is required to create a hospitality experience worth repeating.

The Mamagoto brand embodies a chain of fun, casual pan Asian restaurants serving delicious food and drinks from Japan, Thailand, China and South-east Asia, along with quirky décor, affording value for money. This concept will be scaled up pan-India with plans in the pipeline to further open units abroad as well.

The Business and the Brand Mamagoto is a brand promoted by Azure Hospitality, a company which has been

50

Hammer Food & Beverage Business Review

Fun, Food and Art “It is very heartening to announce that Mamagoto is celebrating its second anniversary with the opening of two new outlets – one at DLF Promenade, Vasant Kunj, and the other at Gurgaon,” said the chain’s promoters, Khanna and Suri. “We are very thrilled to present these two new outlets,

Aug-Sept ’12

R E S TA U R A N T characterised by delicious food, fast service, comfortable seating, and exciting aesthetic decor,” added Khanna.

Yes indeed! With captivating art graphics scattered on the walls and canvas, sumptuous offerings within affordability, promptness of service with smile amidst a comfortable ambience, both these newly opened eateries present themselves as great options to dine out. The mood enhancing hues of sea blue, imperial yellows and celadon green can pep up one’s experience at these Mamagoto outlets with the colours of joy. At both these outlets, Chinese décor characterised by geometric shapes give your mood the requisite momentum to take you to a gastronomic trip across the orient.

You can also enjoy home delivery service from these two newly opened outlets, provided you have ordered the food within 5 km radius of these outlets.

“Mamagoto is the very essence of fun, youth and quality combined with modern thinking. We have tried to bring in a fresh, new zest to the art of eating out,” conferred Suri.

The Mamagoto chain probably reflects the growing trend among the capital’s culinary connoisseurs towards authentic oriental fare. Each Mamagoto outlet brings with it a fresh energy with Mamagoto signature meals in a bowl, hot grills off the Robata, hand-tossed Asian salads and much more.

Aug-Sept ’12

In the last two years since its emergence on the capital’s gastronomic scene, Mamagoto brand has attracted much accolades and the entrepreneur duo are continually striving to maintain the quality and appeal of the Mamagoto brand, and in making the brand grow from strength to strength.

Here it deserves a mention that senior Chefs at Mamagoto have been also trained at Roka, Hong Kong, which perhaps explains their expertise with Japanese Robata Grill and an array of contemporary Asian flavours.

Running the Show Jayanti Dugal is the Director, Food and Beverage of the Mamagoto chain of restaurants. She has extensive experience within the diversified ambit of Asian cuisines and also has the experience of running a successful boutique catering firm for over 20 years. Of Indonesian origin, she is involved with Mamagoto in recipes and quality control, in introduction of new dishes as well as in overseeing all unit Chefs and managing the base kitchen.

Explaining the future plans for Mamagoto, Jayanti averred, “The plans are centred around scaling up the Mamagoto brand to other metros, Mumbai and Bangalore in particular, and consolidating the quality and consistency of our current outlets.”

Hammer Food & Beverage Business Review

51

RESTAURANT

I probed her further and more useful information gushed out. “Other plans include constant research and development of new tastes and working on streamlining kitchen procedures and training within Mamagoto and our boutique catering division, Mamapaati,” pointed out Jayanti.

That is not all. “We are also in the process of launching two new organic retail brands catering to the masses, by this Diwali.

The focus of the brands again will be on authentic flavours at great value for money, spruced with quirky interiors. Since the brands are still in concept mode, it is premature to give details but broadly speaking, one would be a budget Chinese and Thai delivery and dine in model, and the other would be based on kathi rolls and other Indian snack foods,” added Jayanti.

The Taste at Mamagoto The culinary team at Mamagoto chain of restaurants has researched on creating an array of dishes that has the potential to entice your palate and can contribute towards a memorable dining experience. A lot of sauces are homemade and intrinsic to Mamagoto with a play on new textures and flavours.

The Mamagoto Dipping Sauce, Chilli-Mayo Dip, and Black Bean Jam are just some of the results of a brand new approach to taste. Fresh juices and ingredients make up for the beverage section. The emphasis is on freshly squeezed and mixed juices like the Cranberry Cafe Lime Bashing(a yummy mishmash of fresh cranberries blended in with chunks of lime) and the Strawberry Mango Tea Lemonade.

At Mamagoto outlets you have such a broad range of Asian delicacies that there is perhaps something for all the aficionados of every sort of pan Asian cuisine. Of course, it goes without saying that at Mamagoto outlets you can have access to a vast spectrum of flavours from Japan, Thailand and China. The dishes present themselves as a play on textures, flavours, colours and palates.

52

Start with a small bite that might involve a Rock Shrimp Tempura with signature Chilli Mayo or Prawn Tempura along with a Japanese Mamagoto Dipping Sauce. When it comes to small bites, the surprise filling of the Water Chestnut Spring Roll is simply delightful.

Mamagoto also caters to a large cross-section of vegetarian diners with delicacies like Crispy Vegetables with Tangy Lime Dressing or the Wet & Soggy Thai Basil Chicken on Fried Rice.

While visiting the Mamagoto outlet at DLF Promenade(and also at other Mamagoto outlets), sample the extensive salad section where you can get a spicy Asian Caesar Salad (comprising bean sprouts, spinach with a chilli and coriander dressing) or the Gomai Salad (cold spinach, sesame and light soy dressing).

There is also a section of steaming soups like the Prawn Ball Soup with Coconut Milk (comprising Thai herbs and fragrances) and the Indonesian Chicken Soup (comprising garlic, vegetables, and noodles).

While entering the Mamagoto outlet at DLF Promenade, the Coal Fired Robata Grill with the delights of Eggplant with Mirin Marinade and Sanasho Pepper or a New Zealand Lamb Chop with Gochujang Paste with ginger and garlic or a beautiful River Sole with Fresh Chili and Garlic Marinade are some of the exotic dishes that can greet the refined palate of the discerning guests.

There is the possibility of Tokyo Teriyaki Noodles (Udon noodles, pickled radish and teriyaki sauce) or a wok-fried chicken and coconut milk and basil. Finish this off with a date roll and ice cream or indulge with a Hazelnut and Chocolate Mousse Cake.

Considering the fact that experimentation with global tastes and flavours is getting popularity in metropolitan India, it would be apt to say that now is the time to indulge in ■ Mamagoto.

Hammer Food & Beverage Business Review

Aug-Sept ’12

will soon provide a single source comprehensive consultancy on

Food Processing in partnership with

USA

a global leader in consultancy of Food Processing lines This is India’s first such professional consultancy service which will fulfill the longstanding need for acquiring know-how and techniques for a well-organised system of collecting, handling, forwarding and processing of fruits and vegetables.

The development of this industry is in keeping with the Government of India’s “National Mission for Food Processing” with the objective of drastically reducing the enormous wastage of fruits and vegetables in the country.

Foodpro India A Division of Bry-Air (Asia) Pvt. Ltd. Email:foodproindia@pahwa.com

RB/BA/1251FCA5

www.bryair.com

CHEF VOICE

A Passion to

Cook

By Sharmila Chand

Subroto Goswami holds the position of the Executive Chef at Radisson Blu Hotel New Delhi Paschim Vihar. With more than 25 years of experience in this industry, Goswami has the exposure of shouldering immense responsibilities at nationally renowned hospitality properties in his previous professional tenures, which he is continuing in his present capacity too.

Goswami specialises in Continental food, and he has done lots of TV shows, which are aired on channels like NDTV Good Times, Zee TV, ETV Bangla and Alpha Bangla. The excerpts of the interview follow:

How do you define yourself professionally and personally?

I always work towards achieving something new and innovative as I love to be known as different and the best in my area of expertise. On the other hand, I look at my personal life in the most easy and relaxing fashion.

I not only believe in achieving the best, but also in helping others to achieve the best. For me, life is all about extending a helping hand towards others and encouraging them to come out with a hero in them.

What would you like to say about your work?

I am very passionate about my cooking and I strive to ensure that my guests should always love and appreciate the food that I cook for them.

Had you not been a Chef then what would you have been?

If I were not a Chef then I would have surely chosen some other field that would have offered scope for

54

amalgamating creativity with my fun loving attitude. So I must confess that in that case I would have loved to be a fashion photographer, clicking glamorous models.

What is your greatest professional desire?

I want to travel the entire world as a celebrity Chef.

You believe in?

What is your source of inspiration?

My source of inspiration is the beauty of life on the planet earth. I feel that great beauty is around us, we just need to have an eye to experience it.

Any awards won by you and your property in the recent times?

Yes, I have received a Gold medal for pairing new world wines with Indian food by ‘Food Lovers’ magazine in Bangalore. Also, this year, we received the Best Wedding Hotel in Delhi NCR

by Today’s Traveller Awards 2012.

What are you passionate about?

I am very passionate about the food I cook and the pictures that I click.

Hammer Food & Beverage Business Review

I believe in my inner strength that supports me to achieve my best.

What is your strength?

It is generally said that you can only trust yourself but I find my strength from the people around me who trust me and help me in building a pool of confidence within myself.

And what is your weakness?

I may also say that at times, trusting everyone turns into my weakness.

How do you rate yourself as a Chef?

I would rather prefer being rated and appreciated by my guests.

What is your favourite cuisine?

I am passionate about Bengali food.

Aug-Sept ’12

CHEF VOICE And what is your favourite spice?

It is mustard.

You are obsessed with?

All the good things which I have with me, which include my cooking skills.

What is your favourite dish?

It is the Bhapa Ilish, a culinary delicacy from Bengal.

Can you name your favourite equipment?

It is the convection oven, due to its versatility in operations.

What is the kind of guest you would love to feed?

I love the food that I cook and I like people who appreciate good food. I am happy to go those extra miles for my guests who like my food.

What is your hot selling item?

My hot selling item is found at Level 2 of Radisson Blu Hotel New Delhi Paschim Vihar — our all day dining restaurant. It is the Thin Crust Pizzas, which are appreciated for their soft and thin base; topped with fresh ingredients.

Aug-Sept ’12

The best compliment you have received so far?

“Fantastic Macher Jhaal , Chef ” (Fantastic Bengali fish curry with mustard, Chef ) from the great late ghazal singer Jagjit Singh is a compliment that I treasure as the best compliment in my F&B career.

What is your philosophy at work?

As I said that I love getting appreciation for my food and therefore I work with a philosophy of making my guests happy with whatever they desire on their plate.

What are your future plans?

I want to have my own restaurant and invite all my regular guests to enjoy a grand feast. Also, I would like to impart the culinary skills that I have learnt over the years to those who would

Hammer Food & Beverage Business Review

be highly interested in learning them.

What is the position of Chefs today in India?

With the changing trend of people appreciating the finer nuances of a food venue rather than just looking out for a place to dine, the Chefs in the present day India are being well recognised for their talent and skills. People in India have started recognising the value of fine taste, which is why the Chefs are being recognised in the country these days. We are getting our dues eventually, as the experts of culinary craft.

What are the problems and challenges faced by the Chefs in the country?

In India, availability of the right ingredients is a huge challenge. Also if one’s family is not supportive, then it becomes difficult for a Chef to devote himself completely to this profession, since this profession demands a lot from an individual in terms of creativity, hard work and long working hours.

55

O P E R AT I O N S

Recipe for a

Winning Team

By Sharmila Chand

F

ood and beverages department plays a major role in the success of any hospitality business. Needless to say, it is very important to nurture the F&B team well so that it is able to meet the desired goals.

Leading by example and developing and nurturing a vibrant team that delivers best possible service and product quality at all times should be the success mantra for any F&B Manager in these competitive times.

Now the question arises, what makes a good team? It follows an equally pertinent question; how does one maintain a strong team?

Training, motivation, innovation, interaction, communication, supplemented by rewards & recognition programs can be regarded as the crucial factors, which can provide adequate answers to these above-mentioned questions.

“A team’s performance largely depends on the ability to perform a task and the motivation to do it. High performers are usually very competent and highly motivated. Of course, rewards & recognition programs should be in place to supplement the good performances. In fact, I believe we shouldn’t wait for the employees to do something extraordinary in order to appreciate their effort. We should remember that good work that gets recognised tends to get repeated. A small pat on the back, showing respect, appreciating their effort verbally or in a written way in a timely manner, goes a long way,” elaborated Bobby Singh, F&B Manager at Kingdom Of Dreams, Gurgaon. There is no doubt that stimulating and developing positive morale and Bobby Singh

56

team spirit will facilitate to yield high productivity at the F&B department of a hospitality property.

Training, Involvement and Communication Engaging every team member of the F&B department of a hospitality property in brainstorming sessions and encouraging them to come up with ideas to benefit the property Neeraj Balani and acting on those ideas, help to cement the emotional connect between the team members, and also between the team members and the management concerned.

Singh believes that “By involving the team in brainstorming, problem solving and even decision making, helps to make the team members feel more important & belonging. Regular team/recreational activities should be in place to continually engage the team. High levels of involvement lead to commitment and increased levels of trust and motivation, thereby leading to strengthening the team.”

Besides involvement, Singh also gives great emphasis on training. “Training also plays a very important role in strengthening the team and therefore we need to identify training needs & provide regular training to the team members to make them more competent and confident in executing their tasks.”

In fact, the role of quality training in the F&B segment of the hospitality sector cannot be overemphasised. “People are the assets of our business and laying emphasis on their training & development is paramount,” said Neeraj Balani, Director, Food & Beverage, Radisson Blu Hotel New Delhi

Hammer Food & Beverage Business Review

Aug-Sept ’12

O P E R AT I O N S

Debjeet Banerjee

Paschim Vihar.

Continual exchange of transparent communication between team members, and the team members and the management is also crucial. Sharing customer feedback with the team members through effective two-way communication helps build a strong team.

Flexibility and Change “Flexibility and change are the mantras that we follow at The Park, New Delhi. It is because we believe both are crucial to keep the interest of the team alive. The team members are encouraged to suggest ideas and work towards their goals in a reasonably flexible mode. We avoid too much rigidity. I really love this ‘liberty of thought,’ which can be exercised here,” aired Debjeet Banerjee, Director — F&B, The Park, New Delhi.

Like in life, change seems to be a constant element at The Park, New Delhi. “We have recently refurbished our banquets, and Mist, Fire and Agni restaurants, giving them an entirely new dimension. In addition to this we are successfully offering new promotions at our off-site restaurant named Italia, located at DLF Promenade, Vasant Kunj. Such efforts keep the team’s interest alive and active. Innovation is a crucial element that breathes a new life into any product. To keep up with the pace of changing times, it is vital for the entire team to pitch in new ideas that would eventually help the business to nurture and grow.”

The Park, New Delhi also places great emphasis on respecting the human emotions amidst a thoroughly professional environment. “We have also identified that human emotions need to be respected and understood. So we are connected with our team members, emotionally as well.

This is what makes us different and contributes towards strengthening our team,” explained Banerjee.

Attitude to Serve The process of building a strong F&B team of course, begins with the hiring itself. According to Sandip Chatterjee, F & B Manager, The Resort, Mumbai, the F&B Managers need to hire the people with the right attitude for their team. “One has to hire the people with the right attitude and with the spirit of service ingrained in them. They should be able to see the bigger picture and not get bogged down by the challenges and labour of handling difficult guests,” explained Chatterjee, while pointing out, “Once you have hired the right people, the next step is to train them as per the laid down standards of the property concerned.”

Chatterjee also believes that a person heading the F&B show at a hospitality property should be a hands-on manager and she/he should be able to lead from the front, and lead by example. The person should be endowed with Sandip Chatterjee

Aug-Sept ’12

good man management skills.

“She/he should effectively handle the staff and the customers,” he pointed out.

Cross-exposure, Incentive and Briefing Sometimes, cross-exposure training of the F&B staff at hotels or resorts can be very important. “The head of F&B at a hospitality property should Surajit Chatterjee ensure that her/his associates obtain knowledge and experience of all the outlets as far as their service standards and food & beverage requirements go, which would enhance learning, improve motivation and stimulate new ideas,” asserted Surajit Chatterjee, F&B Manager, The Westin Mumbai Garden City.

Moreover, he believes that there should be “Regular refresher training for new innovative beverages, which would enable associates to keep abreast of the industry trends and offer new beverages to the guests.”

Surajit also votes for incentive program, which he states, “Not only facilitates productivity but also helps to improve the team members’ morale, increase loyalty and helps in bringing the team together.”

Surajit emphasises on holding daily briefings and meetings to encourage informal interactions between associates, celebrate successes, etc. “Conducting regular get-togethers help build solidarity, illuminate possible problems and reinforce goals,” he asserted.

Delegating and Addressing Retaining the right workforce in the F&B sector is perhaps more challenging than hiring one. “For retaining associates in a volatile and competitive environment, responsibilities should be given to juniors, which motivate them and build their confidence and therefore encourage them to move on to bigger and better challenges,” opined Surajit. Sattish.P, Food & Beverage Manager, GRT Grand Chennai, believes that delegating responsibility and taking appropriate action are the essential requirements of a good F&B Manager.

And how an F& B Manager should resolve the conflicts and day-to-day problems cropping up in the fast-paced F&B environment of the hospitality sector? Surajit does concede that even teams that perform like well-oiled machines break down once in a while.

“But conflicts do not have to ruin the team balance or structure. We at The Westin Mumbai Garden City endeavours to anticipate problems and when they do arise despite the safeguards, we make it a point to address them immediately, encouraging associates to accept ownership and thereby paving their way to higher level management roles,” articulated Surajit.

Sattish.P

Hammer Food & Beverage Business Review

57

PRODUCT

By Kanishka Gupta

N

owadays, we are witnessing an automation revolution in the hospitality sector, and sophisticated dishwashing machines are only a reflection of this ongoing revolution. Dishwashing machines are a great help for the large establishments, in maintaining hygiene and bacterialfree crockery, cutlery and glassware.

Dishwashers are playing a crucial role at restaurants in hotels, in airlines catering, banqueting, convention, institutional catering, etc. They have become an integral part of the ever evolving food & beverage industry of India.

Dishwashers are extremely important in today’s food & beverage industry.

Every kitchen is judged by what it places upon the table, which is amply manifested through spotless glasses,

58

pristine plates and shining silverware.

However, like everything else, clean cutlery and glasses on restaurant tables too have a history, which often starts behind the scenes, with the dishwasher.

Today, the Indian hotel and food & beverage industries are looking to cut costs from water, electricity bill, space, etc. and at the same time get fast returns on investment. Dishwashers can cater to this twin objective through decreased costs of cleaning and increased productivity that eventually can lead to healthy bottom lines in the hotel and restaurant business.

The Role of Dishwashers Dishwashers are designed to streamline the process of cleaning. Dishwashers clean and de-grease surfaces of dishes

Hammer Food & Beverage Business Review

and other kitchen utensils, make them shine and are designed for faster throughput with higher volumes. These machines ensure greater care and protection for CGS while delivering speedy, high quality cleaning results for large loads, repeatedly. Manual dishwashing doesn’t remove 100 per cent starch and proteins from the dishes, but dishwashers, with proper dilution of chemicals, sanitisers and proper temperature could remove all undesirable particles and microorganisms from the dishes and also help to save on manpower and time.

The dishwashing industry has evolved significantly in India over the last 15-20 years and the results are quite visible now. The optimised conveyor dishwasher is very well accepted by

Aug-Sept ’12

PRODUCT Indian hospitality sector. Under counter dish washers are very common even in offices and domestic use. Also these machines are frequently used in bars, helping in reduced breakage cost.

“Increasing awareness, technological developments, innovative and customised dishwashing solutions for hotels, restaurants, industries, hospitals, institutions and corporate houses have convinced the users to be more particular on the set standards for hygiene and cleanliness. Dishwashers also prove to be cost-effective in the long run,” asserted Sanjeevak Marwaha, Director (Commercial Dishwashing Systems), Winterhalter India Private Limited.

The Winning Features “The Park, New Delhi has installed two types of dishwashers: Hobart CSEA 21 and Electrolux WT90ER (the second is of conveyer type), which provide economy pre-wash, have heavy-duty wash tank for maximum wash results, and stainless steel wash and rinse arms with patented wide-angle fan nozzle to maximise wash and rinse performance,” pointed out Naveen Mehta, Manager (F&B), The Park, New Delhi. These machines provide single rinse and process 260 litres per hr and are available in two speeds: 100/150 racks per hr.

Some of the features of these machines are electromechanical controls with temperature gauges, stainless steel single piece strainer pan, stainless steel wash pump (selfdraining), pressure pump to guarantee rinse, pressure and volume; optimum hygienic safety by deep drawn tank with coved corners (no welds) and single point exhaust vent connection.

“We are using four hood type and one conveyer type dish washing machines.

Aug-Sept ’12

The hood type The Right Equipment machine occupies less There are many points space than the which are to be conveyer type considered while making machine. Conversely, a decision to buy a conveyer type dish dishwasher. “As the washing machine’s dishwasher machine is a capacity is more than heavy investment, one the hood type,” added would want to buy one Kayomarz Bharucha, that is going to last for the Executive Chef, many years. The cost The Leela Goa. factor, thus, is not the At The Park, New only deciding factor. Dish Delhi the Hobart washing machines are dishwashing machine compared for their water Sanjeevak Marwaha is installed in the main consumption, chemical kitchen. This consumption and for the dishwasher covers the lobby level, type and load of dirty cutlery and which includes Mist, Fire, and Aqua utensils that the restaurant/hotel would restaurants. The second dishwasher, by churn out. Access to spare parts and an Electrolux, is installed in the banquet annual maintenance contract with the kitchen and covers banquets only. On company would definitely be top the other hand, at The Leela Goa, the priority when deciding on which brand Conveyer Type 1 machine is installed at of dishwasher to purchase. A brand with the main kitchen. This is the biggest a good name in the market would dishwasher which the hotel has. It definitely have an edge in handles big loads of dirty dishes and consideration,” elaborated Bharucha. cutlery. The second types of “Dishwashing machines are chosen on the basis of their convenience, size, dishwashers at the property, the four sound damping, capacity, the ease of hood type dish washers, are installed at the three satellite restaurants of The installation, energy consumption, water Leela Goa, and at the staff cafeteria. consumption, water cycle options, volume of business, and cost parameters.

“As far as the washing capacity of Suppliers of dishwashing equipment are the dishwashers installed at our hotel is concerned, it completes 1 cycle in 2 chosen on the basis of after sales service, minutes and clears 100-150 racks per variety of products, cost parameters, market reputation, number of years in hour. Special on-the-job training is required for the staff who operates the business, product knowledge, and the machine, but experts are not required,” credit period provided,” proffered explained Mehta. “The volume of wash Mehta. depends on the type of crockery and Consultancies like Cilantro Hospitality play a major role in assisting the type of machine. In the dishwasher machines installed in our property, hoteliers choose the right type of dinner plates are washed in conveyer dishwashing machines. “Technology and new developments type – 40 (4 loaded trays of 10 plates offer exceptional benefits each) in one cycle — to the customers in the and in hood type form of unmistakable, machines 10 plates are reassuring quality. Tried and tested features to be being washed in one cycle. Dishwashing retained in the machines installed in dishwashers should include wash tanks for our property are userfriendly and effective cleaning, selfminimum level of draining stainless steel repractice and training circulating wash pumps, are required for improved wash systems for powerful cleaning, operating these machines,” elaborated automatic filling wash Marco Pesce Bharucha. tank, heater and

Hammer Food & Beverage Business Review

59

PRODUCT thermostat control, food models are forwarded to grade stainless steel body, them. After negotiation and cost-saving low machine demo, when the temperature drying, heat order is finalised we receive recovery condensing the purchase order from the system, and powerful and client,” explained Marwaha. effective pump rinsing “As a manufacturer, we system,” explained Alok cater to the client requests Dubey, Associate and specifications.

Consultant, Cilantro Dimensioning usually is Hospitality Inc., (a decided by the operator subsidiary of HPG and the facility planner. We Consulting). Cilantro have our Innovation Centre Hospitality recommends at Gurgaon, and soon we Kayomarz Bharucha the dishwashers for will have another various establishments depending upon Innovation Centre in Bangalore. At the the frequency, project size, type of the Innovation Centre at Gurgaon, we have project and the longevity of the project. our complete dishwashing setup, and we It must be noted here that attention can demonstrate to the client that we to detail in the industry has resulted in can match all the requirements she/he increased cleaning quality, operator has,” stated Marco Pesce, Country safety, and overall economy of Manager (India), Electrolux Professional dishwashing operations. The energy S.P.A. rating and water conservation ability are Dishing it Out the two basic things Winterhalter has supplied which are the basis of various dishwashing models recommendation at to hotels in India. “Some Cilantro Hospitality. prominent features of our “Further, the grade of dishwashing machine steel, which needs to be models include wash water food grade in the case of filtration system, the ease of dishwashers, the cleaning service, touch control panel, cycle, HACCP improved performance and notification, the degree of saving costs, and automation, usersophisticated solutions for Alok Dubey minimum operating costs. friendliness, etc. are the Approximately 75-80 percent of our key facets that are required to be taken sales come from hotels,” pointed out into account by any dish washing Marwaha. company to be in our list of “We have sold a wide range of recommendation,” added Dubey. dishwashers in India, from the small Suppliers like Winterhalter and glass washers to The Westin Mumbai to Electrolux Professional Spa also have a big flight type machines to Grand Hyatt number of methods to determine the Goa. Our main market although is hood requirement of dishwashers by hoteliers. type machines and rack type, where we “Our chief methods include cold calls/ have a very long list of references through installations. Our strength existing users and is the washing quality and consultants (designers of low running costs of our kitchens). Further, machines, especially in dishwashing requirement terms of consumption of is either forwarded by the water and chemicals. The client directly or the query hotel industry is an is forwarded to us by our important part of our authorised service business, but we are doing providers. Depending very well in other segments upon their requirement, as well, like restaurants and price quotations and staff canteens,” informed technical details for the Naveen Mehta Pesce. dishwashing machine

60

Hammer Food & Beverage Business Review

Technological development is a continual process. Winterhalter takes regular initiative in customer survey to understand the customers’ requirements and accordingly provides them with the best dishwashing solutions, which fulfil their requirements. In order to get good performance in any dishwasher, you need to have ideal conditions pertaining to pressure, temperature, and water quality, which are not easy to get or are too expensive, even in the hi-end hotels of the country. So the machines that Electrolux Professional S.P.A. has developed for India have in-built solutions, which give excellent results in a wide variety of environmental conditions.

Industry Trends Organised dishwashing equipment industry in the country accounts for 2025 percent of the total dishwashing equipment industry in India, and it is growing at the rate of 7-8 percent per annum.

Dishwashing market in India is not only restricted to hotels & restaurants, but is also expanding into new areas which are industrial canteens, hostels, hospitals, corporate sectors, etc. that provide a platform for a wide range of opportunities in the dishwashing machine segment.

“We estimate that at the moment we have 30 percent market share in India, and our business has trebled in the last four years. But the big growth will come in the next few years as now the market has full confidence in our quality, and finds value for money in our products,” affirmed Pesce. He thinks that the role of dishwashing in hotel business in India is mature, as dishwashing technology has been already in usage in the hospitality sector since many years. “The biggest growth and the most important challenges for dishwasher manufacturers will come from the QSR and restaurant business,” ■ concluded Pesce.

Aug-Sept ’12

EQUIPMENT

Cooking for the

Industry

G

as ranges, stoves and burners operate on gas supply which can be switched on and off as per the specific requirement and do not require pre-heating. This saves a lot of time and fuel energy.

It helps in cooking food in quantities varying from one portion to bulk preparations. Different sizes of burners, stoves and gas ranges require proper quantity of gas supply for the given usage. Gas ranges help to cook many dishes at one time and deliver food on time to the customers. These gas ranges can be easily transported for outdoor catering events and are easy to operate. “At the Grand Hyatt Mumbai natural gas is used as a fuel in stoves and gas ranges,

By Kanishka Gupta

62

Hammer Food & Beverage Business Review

Aug-Sept ’12

EQUIPMENT

Brijesh Singh

and so in this way the hotel contributes to the environment by not abusing the atmosphere by usage of charcoal and wood,” said Chef Amitesh Virdi, Chef de Cuisine, Grand Hyatt Mumbai.

The Application in Kitchens In the hospitality industry, these equipments are one of the most required things. It is very difficult to picture a kitchen without all these basic equipments like gas ranges, stoves and burners. These equipments can be small or big and based on their sizes or requirements these equipments can be used for small cooking operations as well as for large banqueting event.

Gas ranges, stoves and burners help cook food for portions as low as one person and also can prepare food for bulk catering, for as high as 5,000 persons. In high-end restaurants, as many as 20 dishes can be dished out at a time with the prudent usage of a variety of gas ranges. “Unlike tandoors, spit ovens and duck ovens, the gas ranges, stoves and burners can be easily operated and do not require experts to operate,” asserted Virdi.

“There are different types of cooking

Aug-Sept ’12

ranges and stoves available in our hotel and these ranges differ according to the type of cooking operations like bulk cooking or a la carte cooking, type of cuisines like Indian, Chinese or Continental and on the desired placement of equipments,” explained Brijesh Singh, Food and Beverage Hygiene Manager, Hotel Sahara Star, Mumbai. Agrees MS Grover, CEO, Allied Metal Works. “Gas ranges have different types of applications for cooking different types of cuisines like Indian, Chinese, Mughlai, Continental, Thai, etc.”

The Sophisticated Ranges Here it deserves a mention that suppliers like Allied Metal Works are at the forefront of supplying gas ranges, burners and stoves to the hotel industry.

Established in 1985, Allied Metal Works is a premier Indian manufacturer and exporter of hot equipments and other commercial kitchen equipments. The company manufactures quality and highly efficient products using sophisticated technology; meeting global quality standards. The company offers layout, design and engineering facilities to hotels, restaurants, and fast food

Hammer Food & Beverage Business Review

service joints. Apart from this, Allied Metal Works is one of the few high street retailers specialisng in built-in kitchen appliances with the motto to provide innovative range of products to its esteemed customers. “Hotels constitute 65-70 percent sales of our gas ranges,” informed Grover.

Gas ranges, burners and stoves industry has evolved considerably in India over the last 15-20 years. There have been various changes in the size and design of gas ranges, burners and stoves according to the requirement of the users. Stoves, burners and gas ranges are available in various sizes with low and high pressure burners, lower shelf and other internal fittings for the supply of gas. These are available with convenient working controls with adjustable legs, and are integrated with dimensionally accurate knobs and spacious top for the efficient handling of utensils. “Our range finds application in numerous industries owing to the features like high flame, high thermal efficiency gas stove, and stainless steel body,” informed Grover.

Due to the innovation of auto steam convection capability of these new-age professional-grade gas ranges, you do not need to baste or mist again, while operating these sophisticated equipments. Fans surround the food evenly with steam to seal in the juices of tender meats and can brown the roasts to perfection. Dual fan convection ovens with inbuilt steam technology and powerful burners provide the perfect tools for fine-dining Chefs to express their creativity.

Different types of gas ranges, burners and stoves are in use in hotel’s kitchens/ restaurants. For instance, at the Grand Hyatt Mumbai there are high pressure ranges, domestic ranges, steamers, large tilting pans, boilers, Chinese wok ranges, portable gas stoves, and gas operated hot plates. All these kitchen equipments are part of the kitchen design and these equipments are usually installed according to the restaurant’s concept.

Gas ranges in today’s world have moved from being mere burners to powerful cooking stations.

“The size of the gas ranges, burners and stoves industry in India is roughly about Rs. 2500 crore. The industry is growing at the rate of 30 percent per annum, in India. Tailor-made

63

EQUIPMENT equipment is being made as per the specifications and the future of the industry is very bright,” opined Grover.

Hotel Sahara Star always selects the best brand to avoid any delay in guests’ food order. In its restaurants, Hotel Sahara Star has got many of the products from premium brands like Hobart, Garland, Electrolux and Y.P.T (Chinese range). Hotel Sahara Star has different types of gas ranges, burners and stoves. For example, 2 burner gas range, 4 burner gas range and burner with under counter oven, and Chinese range, low pressure burner which is used for live counter and small cooking, and the high pressure burner which the hotel uses for bulk cooking. “As a policy most of the time training is given to the Chef for operating these equipments but for mechanical support during any breakdown of any equipment dedicated kitchen technician is there to assist us,” informed Singh.

The different types of gas ranges, burners and stoves supplied by Allied Metal Works to its clients’ hotels include single burner commercial cooking range, 2 burner commercial Chinese cooking range, 3 burner cooking range, deep fat fryer, 4 burner Continental cooking range, 2 burner stock pot, and 2 burner cooking range. These burners are of different shapes, sizes and structure. The company’s top priority is to meet client’s preferences by supplying quality products at affordable prices, with timely deliveries. “Our gas ranges are widely appreciated amongst our esteemed clients, owing to their effective operations, corrosion resistance and high

Amitesh Virdi

64

MS Grover

durability standards,” confirmed Grover.

The Selection Criterion So, how do hotels and restaurants ascertain what kind of gas ranges, burners and stoves they want and how do they choose their suppliers? For stand-alone restaurants and restaurant chains it depends primarily on the volume of the business, the focus of its F&B offerings (for example, whether the restaurant or the restaurant chain focuses on Chinese, Continental, Italian, Japanese, Mughlai cuisines, etc.), and the concept of the restaurant or the restaurant chain.

For hotels, besides the volume of business, the type of revenue generating area the property focuses on (such as birthdays, corporate functions, outdoor catering, etc.), the number of restaurants it has and the F&B focus of those respective restaurants, and concept of the restaurants concerned are the determining factors. Some common determining factors for restaurants in hotels, stand-alone restaurants and restaurant chains include floor plan of the establishment, space availability, portability of the equipment, brand value of the equipment, its quality, durability, safety, cost factor, and the availability of spare parts and servicing of the equipment.

The selection of essential restaurant kitchen equipments like gas ranges, burners and stoves also depends on the type of kitchen (open kitchen, main kitchen or ala carte kitchen), placement of this equipment (for example, if this equipment is going to face the guest or it is going to be in back area need to be

Hammer Food & Beverage Business Review

considered).

“If the outlet is small then we go for small cooking equipment. For example, for a small outlet we will go for four small burners instead of a high pressure burner. Overall, besides quality, after sales support and spare parts availability, past record, placement of the equipment and of course, the pricing which is the most important factor, play their role in determining the purchase,” elaborated Singh.

“The requirement of gas ranges by hotels is determined by the nature of the menu and we have different shapes of gas ranges for different menu,” affirmed Grover. Food service consultants also play a major role in helping hotels in placing orders for gas ranges, burners and stoves.

According to Arun Tyagi, Cuisine House, Food and Beverage Consultants, “The given cooking style - whether a la carte or banquet - the type of cuisine, the quality of technical after sales service by the supplier/manufacturing company and lastly, the quality of training programme/demo by the supplier/manufacturing company (which is absolutely critical for the cooks to understand the versatility of these equipments), are among the important factors to keep in mind while ordering these heavy duty gas ranges.” Tyagi believes that there has to be full usage of the features available in the equipments. “Most of the times, the restaurants are only using 60 percent of the capability of these kitchen equipments because cooks are not trained/informed of the additional features that can be exploited through using of these equipments,” added Tyagi.

The specifications of the gas ranges, burners and stoves are finalised based on the cuisine requirements, concept of the restaurant, layout of the outlet and the volume of business expected. “The consultant then tones this list based on the factors like availability in India, technical backup, time available for import/manufacture, and price. A final list of brands and their suppliers/dealers is then presented for the hotel to negotiate prices and finalise,” pointed out Tyagi.

Aug-Sept ’12

PRODUCT PREVIEW IMPERIA PASTA MACHINE Making own home-made fresh pasta with the help of an Imperia Pasta Machine is one of the cheapest and simplest ways in which you can recreate these gastronomic delights with the potential for unique recipes, can be made into a ‘signature’ product that makes you stand out – all from the comfort of your own kitchen. The Imperia pasta machine is an easy to use kitchen utensil that allows the user to make pasta with minimal fuss and that can be enjoyed whenever and however desired that is tender to touch and porous so that all of the sauces in which it has been cooked can be absorbed.

There is of course a split between dried and ‘fresh’ pasta but what is not so well known is that serious compromises have been made along the way, where the nutritional value is reduced and is compromised on taste.

By making your own pasta at home, you can save not only time but money as well as having complete control over all of the ingredients and flavors that the pasta will go on to produce which can be made from simple dough of Semolina flour and egg or water, this can also help eliminate preservatives and chemicals that are commonly found in commercially sold dried pasta which often lack the authenticity that comes with fresh, original Italian varieties. Fresh pasta very often has a delicacy to it that doesn’t come with dried pasta and these delicate flavors and textures can make that little bit of effort and hard work all the more worthwhile, especially when entertaining guests for dinner.

Some of the flavours come from the use of different all purpose flour like Suji, Whole wheat, Rice flour, Semolina etc, others from the addition of flavoring agents such as herbs, spices, vegetables and even fruit. Fresh pasta are more tender and chewy than ready made dried pasta, also it requires even less time to cook, Traditional hand operated machines prepares Lasagna sheet from manually prepared dough and can be cut to any desired shape depending on the cuisine you are attempting and with total control over the ingredients to make many various types of fresh ribbon type of pastas: Spaghetti , Angel’s hair, Tagliatelle, Trenete, Fettuccine, Lasangnette, Pappardelle, Reginette, Ravioli and Gnocchi besides noodle and vermicelli, these machines can also be used to make Samosa, Spring roll, Wonton, Dim-sum, Nachos and Tortilla sheets.

The New India Electric & Trading Co. nietco@hotmail.com

PORCELAIN TABLEWARE Omkar International launches in India a classic and guaranteed food safe line of porcelain tableware manufactured by Kutahya Porselen (Europe), the largest porcelain tableware manufacturer in Europe.

As lead and cadmium reduces the melting temperature of raw materials, many manufacturers use lead and cadmium in their production in order to reduce production costs considerably.

Responsible manufacturers, use raw materials that does not contain lead and cadmium even though this increases the production costs.

Kutahya Porselen guarantee that their complete product line is Lead and Cadmium free thus using acidic foods on tableware will not leach cadmium from the plates into the food. Microwaving foods using Kutahya tableware do not cause Lead absorption into the food. It uses Lead and Cadmium free raw materials keeping in mind the international food safety standards.

According to US Agency for Toxic Substances and Disease Registry, eating food or water with high levels of cadmium, severely irritates to stomach and leads to vomiting and diarrhea. Long-term exposure of cadmium in the food and water can lead to kidney disease, lung damage and fragile bones. Eating foods with an acid base such as: tomato sauce, pickle juice, orange juice, apples, soy sauce and salad dressing, cause lead and cadmium to leach from the plates and into food. Unsafe lead concentrations are found in some chinaware after microwave use and this could result in the igestion of large amounts of lead.

Automatic dishwashers can damage glazed surface of chinaware, causing lead to be leached. The heat and intensity of the water hitting the plates can cause the glaze to deteriorate off of chinaware. Kutahya Porselen products are microwave safe, ovenproof, dishwasher safe, edge chipping resistant, resistant to cuts and scratches. All products manufactured are in conformity with European Standards and US Standards.

Omkar International kamal66shah@yahoo.in

The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

66

Hammer Food & Beverage Business Review

Aug-Sept ’12

BUSINESS OPPORTUNITY ASK FOR YOUR 2012 Hotel & Institutions Buyers’ Guide TODA Y! TODAY! The 2012 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2012 Hotels & Institutions Buyers’ Guide contact our branch offices or e-mail us.

Hammer Publishers Pvt. Ltd. Delhi: Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 45084903, 25854103 / 05 Mumbai: 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400 093 Ph.: 91-22-28395833 Telefax: 91-22-28388947

E-mail:

68

hammerpublishers@vsnl.net

Hammer Food & Beverage Business Review

Aug-Sept ’12

BUSINESS OPPORTUNIT Y

Aug-Sept ’12

Hammer Food & Beverage Business Review

69

BUSINESS OPPORTUNITY

A D V E R T I S E R ’ S COMPANY

PAGE NO.

I N D E X

COMPANY

PAGE NO.

AIM TECH

51

MUNNILAL TANDOORS PVT. LTD.

14

AKASA

69

NATHOLI RAM & SONS

70

ARCTIC SALES INDIA

53

NATURES BOUNTY WINES & ALLIED PRODUCTS PVT. LTD.

17

BMS ENTERPRISES

43

NEENA ENTERPRISES

06

BUNGE INDIA PVT. LTD.

15

PARSHADI LAL & SONS PVT. LTD.

39

DABON INTERNATIONAL PVT. LTD.

07

PETALS PACKAGING COMPANY

12

EUROPEAN QUALITY FOODS

31

RANS TECHNOCRATS (INDIA) PVT. LTD.

BC

FCML PROJECTS

19

RATIONAL INDIA

08

FIDELIO INDIA PVT. LTD.

61

REMINGTON STEEL ARTS

70

FnS INTERNATIONAL PVT. LTD.

23

SHAMSONS FOODS

35

GENNEXT LOGISTICS PVT. LTD.

16

SIAL PARIS 2012

01

HUGHSON NUT

13

SIGMA TEST RESEARCH CENTRE

10

KAMANI OIL INDUSTRIES PVT. LTD.

11

STEC STAINLESS STEEL PVT. LTD.

55

KANHAIYALAL TANDOOR PVT. LTD.

33

TERMINIX SIS INDIA

21

KAVISHA FOOD & AGRO PROCESSING INDIA P. LTD.

09

THE INDIA BAR SHOW 2012

65

THE NEW INDIA ELECTRIC & TRADING CO.

68

LOOM CRAFTS FURNITURE (INDIA) PVT. LTD.

24, 25

MANISHA INTERNATIONAL

BIC

TRAFS 2012

67

METAL AVENUES

45

VENUS INDUSTRIES

05

MITORA MACHINEX

16

PRODUCT PREVIEW

66

MRS. BECTOR’S FOOD SPECIALITIES LTD.

FIC

BUSINESS OPPORTUNITY

68

* BC - BACK COVER

70

* FIC - FRONT INSIDE COVER

Hammer Food & Beverage Business Review

* BIC - BACK INSIDE COVER

Aug-Sept ’12

INTERVIEW

Nurturing a Taste for Excellence

By Sharmila Chand

Neeraj Balani, the Director, Food & Beverage, Radisson Blu Hotel New Delhi Paschim Vihar, is an astute and result-oriented professional with over 15 years of experience in the food & beverage and hotel operations management in the hospitality industry.

His areas of expertise entail strategic planning/operations, food & beverage management, quality compliance, client servicing, people management /training.

However, his greatest professional strength is perhaps an optimistic approach, supplemented by a never give up attitude.

He is currently spearheading efforts to accomplish some of the corporate objectives of Radisson Blu Hotel New Delhi Paschim Vihar pertaining to its food & beverage operations, as the Director — Food & Beverage of the hospitality property.

In the past, he has been associated with the renowned hospitality groups like the Oberoi Hotels & Resorts, Grand Hyatt, Park Hotels, and Crowne Plaza. The excerpts of the interview follow: What are the top three traits or skills every Director — Food & Beverage must have to excel?

In order to excel as a Food & Beverage Director, she/he must have a positive attitude, must have customer focus, and must have the ability and predilection towards people management.

What do you enjoy the most about being a Director, Food &Beverage?

Given the fact that food & beverage is such a diverse field, the present position gives me immense opportunities to be innovative at work and has no room for monotony to creep in. These are the facets I enjoy the most about my work, in my present position.

What do you dislike the most in your profession?

In this hectic profession, at times you may develop a backlog in your personal affairs, which can be construed as a disliking factor of my profession, in my point of view.

What kind of pressures have you encountered at work?

The pressures mainly are centered on achieving the stringent timelines and being abreast with the dynamism and constant evolution of the food & beverage business.

There is no denying the fact that your job is extremely challenging.

Can you point out some important challenges in your day-to-day work schedule?

Food & beverage is indeed a very

72

challenging sphere and demands one’s undivided attention at all times. The basic challenges in my job include continual striving for guest satisfaction, successfully gauging competition, ensuring quality compliance, profitability, human resource development and talent retention.

If you could change one thing about your industry, what would it be?

It is the tax structure. A re-look by the government on lowering it would be welcoming.

Can you suggest any tips or insights to strengthen the human resource team in the F&B section of hotels?

People are the assets of our business and laying continual emphasis on their training and development should be of paramount importance.

Kindly share with us some experiences of working with the Radisson brand, and also the F&B features of the property where you are at the helm of affairs of the F&B department Every assignment brings new horizons and new scope for learning. I have experienced six hotel openings in my 15year-long career so far and I would admit that the opening of Radisson Blu Hotel New Delhi Paschim Vihar has been the most challenging one for me.

At Radisson, we offer our guests an international standard of luxury and service

Hammer Food & Beverage Business Review

excellence. Our vibrant, contemporary and engaging hospitality is driven by our Yes I Can! service philosophy. We are committed towards 100 percent guest satisfaction.

This hotel offers distinctive dining options with fresh concepts such as live Indian food counters, show kitchens and extensive tea menus. Level 2, a 24/7 dining restaurant, offers world cuisine with a trendy interactive kitchen; Indyaki, an Indian specialty theme restaurant that imparts a truly global appeal, where Indian food is being cooked on live Teppanyaki grills; ORO The Bar, our lounge bar catering to the discerning guests, offers Tapas style snacks and an international range of wines and spirits; Tea Lounge offers surprisingly elaborate tea/coffee menu, and Cupcakes is our on-site pastry shop that offers a mouth-watering range of freshly baked sweet and savoury delights.

What are the other distinctive features of this hotel?

The hotel features an extensive area of approximately 20,000 square feet for social entertainment events, with an additional benefit of huge parking space, along with a wide range of business and recreational facilities, including a 24-hour business center and a well appointed spa.

What is your take on the hospitality business in India, in general?

It is perhaps the most intriguing, challenging and dynamic business to opt for. It is on the rise in our country and has immense potential for showcasing our diverse culture and our inherent philosophy of hospitality to the rest of the world.

Aug-Sept ’12