Food & Beverage Business Review ( Aug -Sept 13 ) by Food & Beverage Business Review

June-July â&#x20AC;&#x2122;13

Hammer Food & Beverage Business Review

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) Layout & Design Hari Kumar. V Narender Kumar Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma 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 © 2013 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.

The festive season is here, and in India, like in many other countries of the world, delectable food and joyous celebrations are integral part of festivities. Therefore it is the opportune time for a segment of the Indian restaurant business to gear up and create sumptuous offerings catering to various festivities that are forthcoming. I am sure many have already started their preparations in this regard. However, instead of introducing fancy and innovative dishes, it would be pragmatic for the restaurants in metropolitan India to introduce food reminiscent of home style cooking on the eve of festive occasions like Navratri, Dussehra, Diwali and Christmas. In this case, adhering to authenticity should take precedence over innovation. For example, getting to savour mithais simulating the taste and aroma emanating from traditional north Indian and/or Bengali homes, or enjoying a sumptuous spread of sadya whose fragrance and taste seem to travel from the backwaters of Kerala, during Onam, Durga Puja, Dussehra or Diwali as the case may be, in the posh ambience of an Indian restaurant in far away Delhi, could create a fondness for the given restaurant among people who are staying away from their states/home towns for business or professions, and couldn’t visit their homes during festivities. This may help in making their relationships with the outlet more enduring. Of course, it cannot be expected of an Italian or a Mexican restaurant to come up with traditional Indian thali of Navratri, but for traditional Indian restaurants festivals are an opportunity to enhance their revenues, with their sumptuously homely offers. Similarly, for a Continental restaurant, Christmas is the right time to create cakes and Bebinca, which should be ideally not much different in taste and aroma from the preparations that an average Goan family living in Delhi used to have in their ancestral home…many years ago. However, to create the authentic taste and flavours, research, creativity and dollops of love for food are needed. In our Cover Story, we have given brief glimpses into some of the dishes which are connected with various festivities coming in the later part of the year. This may kindle the inspiration among Chefs and other food service professionals to infuse more joyous flavours into the coming celebrations. The Business Story explores a promising scenario for the Indian food service industry and also points out some challenges that the industry is facing on a daily basis. The high disposable incomes in select pockets of urban Indian society whose numbers are sizeable, the impact of globalisation on F&B preferences, the changing lifestyles of urban India where snacking is often replacing the main meals, and where nuclear families with working couples are having less time for cooking elaborate meals, and the predominantly young demographics together is creating a potentially bright future for the entrepreneurs entering or thinking of entering the Indian food service business. However, the challenges of this business are also tough and varied, and proactive government support is needed by the industry for their effective solution. Besides these relevant topics, we have also endeavoured to cover a gamut of other issues pertaining to the evolving food & beverage industry of the country, through our selection of features, news, reports and events. We hope that this collection of useful information, analysis and opinions between the covers would interest our esteemed readers.

Hammer Food & Beverage Business Review

Aug-Sept ’13

CONTENTS

Cover Story

Food and Festivity

Business

Food Service Business

Feature

The Growing Trend of Healthy Eating

Bakery

Breads Roll Through Time

Theme Cuisine

Exploring Korean Gastronomy

Operations Equipping Commercial Kitchens

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Hammer Food & Beverage Business Review

Departments Event

News

Report

Focus

Agri

Dairy

Restaurant Review

Chef Voice

Profile

Equipment

Product Preview

Business Opportunity

Interview

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Purchase Managers and buyers through concurrent events like Culinary Masterclass, Business Forum, and Drinks Academy. Over the three days of the expo, Fine Food India 2013 will host a number of educative, entertaining and networking activities for trade visitors. The Business Forum will feature well-known industry specialists, who would be talking about the latest products, technologies, trends and the future of the food & beverage industry. The Culinary Masterclass will function as a live demonstration area with a stellar line-up of Indian and international Chefs doing demonstrations and giving tips on the different methods of cooking and improving culinary skills; all within the magnificent state-of-the-art kitchen set-up. The Drinks Academy is expected to be one of the most attractive and productive features of Fine Food India 2013, where you can savour new flavours with a tutored program of tasting and mixing workshops, hosted by leading beverage industry professionals. There is also the opportunity for tête-à-tête with sommeliers, mixologists and

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iversified Communications has announced the third edition of Fine Food India (FFI), which is scheduled to be held during 11th-13th December, 2013 at Pragati Maidan, New Delhi. Here it deserves a mention that Diversified Group offers over 25 face-toface food & beverage events and conference programs in North America, the UK, Europe, Asia, Australia and now India. Fine Food India is a premier gourmet & specialty food and drinks event, focused on the HORECA & retail sector; targeted at Sous Chefs, Chefs, Purchase Managers from star hotels & restaurants, caterers, QSR chains and major retail chains, and other F&B professionals. With India’s steadily expanding economy and greater exposure to foreign food and beverages, the growth of gourmet and specialty food products in India is increasing. Companies see India as a burgeoning market and are looking at Fine Food India as a platform to introduce their products in the food & beverages industry. FFI enjoys a reputation of providing relevant business contacts, as food & drink importers and distributors to the retail sector visit the show to source new products and understand trends in the market. “Fine Food India, being a focused trade only platform, is the ideal place for closing business deals and networking with industry colleagues,” Pratap Arora, Exhibition Director, Fine Food India, said. FFI 2013 will bring together the world’s finest food products and exquisite wines, spirits and non-alcoholic beverages along with a special pavilion to showcase new products in one platform. This edition of FFI envisages to present an opportunity to manufacturers and distributors to network with visitors from leading hotel chains, restaurants and caterers in India, and interact with

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A Focused Trade Show for Food Industry Professionals

industry experts. The Drinks Academy will be inaugurated by Subash Arora, the President, Indian Wine Academy, followed by a wine tasting session. One of the major highlights of the Drinks Academy includes a stimulating wine training program by Sonal Holland — one of India’s renowned sommeliers. The academy will also include sessions on mixology, mocktail making workshops, tea appreciation, single source coffee tasting, chocolate and dessert wine pairing, single malt whiskey, liqueur and vodka tasting sessions among others. Leading specialty food & beverage companies from Australia, Chile, Columbia, Catalonia, Lithuania & Spain have already confirmed their participation at the show and leading international brands from Canada, Thailand, Italy & Austria are soon expected to be on board. Succinctly, more than an exhibition, Fine Food India 2013 is poised to be a meeting ground for interacting with F&B Managers, Category Managers, Material Managers, Chefs, Sous Chefs, Sommeliers & other industry professionals and get updated with the latest industry trends.

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EVENT

Fi & Hi India 2013:

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industry will attend Fi & Hi India 2013. These include global researchers and food technologists, manufacturers and producers, food and beverage retailers, purchase officers, CEOs and managers, suppliers and distributors, government & trade associations, safety and quality professionals, and institutes and universities. Hindustan Coca-Cola, Rasna, Amul, Kellogs, Britannia, Heinz India, Dabur, Marico, GlaxoSmithkline, Big Bazaar, Reliance Retail, Cargill, Parle Products, Haldiram, Talwalkars Fitness Products, ITC Ltd., Venkys, Jubilant, Weikfield, Jumbo King, CavinKare, Pepsico, BASF, Kraft Foods, Bisleri, Nestle are some of the companies who will visit Fi & Hi India this year. The showcasing exhibitors include BASF India Limited, Cargill India, ITC Colors, Matrix Flavours & Fragrances Sdn. Bhd, Naturex, Spices Board of India, Adani Wilmar Ltd. to name a few. This year the event will present exciting onsite features, including Onsite Seminar Series, Expert Speak Area and Safari Tour. The latter two features are being organised by the well-known Leatherhead Food Research. The Onsite Seminar Series, which will be held concurrently and be co-located with the exhibition, will prove to be a successful channel for sharing of latest and relevant information regarding the most recent developments in the food

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Fi India (Food ingredients India) is an established and exclusive event for the food industry which has played a vital role over the years in driving the processed food sector in India. The event is back with its 8th edition, in a new avatar — Fi & Hi (Food ingredients and Health ingredients) India 2013 and promises to create bigger opportunities for the participants by bringing in the best of the domestic and international food industry players from across the globe on a common platform. The event will be held during 3rd-5th October 2013 at Bombay Convention & Exhibition Centre, Goregaon, Mumbai and will be inaugurated by Tariq Anwar, Minister of State for Agriculture & Food Processing Industries, Government of India, who will be the Chief Guest. The inauguration would also have the presence of Ajit Singh, Chairman, ACG Worldwide, and Piruz Khambatta, Chairman & Managing Director, Rasna International as the Guest of Honour. The show has already garnered support from key trade associations including All India Food Processors’ Association (AIFPA), Health Foods and Dietary Supplements Association of India (HADSA), Society of Indian Bakers (SIB), Association of Food Scientists and Technologist of India (AFSTI) — Mumbai Chapter and Pharmexcil. Leading dignitaries from the food

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The Right Platform for the Food Industry

industry and its different aspects. The seminars will be delivered by expert leaders from varied fields of industry at the exhibition site, and will address varied issues ranging from the growth of nutraceuticals and functional foods industry in India to licensing issues in the Indian food industry. The event will deliver two modules each day over a period of three days, covering the various aspects related to food industry. These include: 3rd October 2013, Thursday Module 1: Overview of Food Safety Regulations (11:45am -13:45pm) Module 2: Rendezvous with Innovative Ingredients (14:30pm 18:00pm) 4th October 2013, Friday Module 3: Regulations Intensified (10:30 am - 13:45 pm) Module 4: Ayurceuticals: Médecinetraditionnelle (14:30pm 18:00 pm) 5th October 2013, Saturday Module 5: Innovations in Snacks (10:30am -13:00pm) Module 6: MUN forum- Ingredient Pricing (13:45pm - 17:45pm) One can attend the Onsite Seminar Series, by registering online for the same and receive heavy discounts. To sum it up, one can say that Fi & Hi India 2013 is the place to be for the entire food industry this year!

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the Anuga supporting programme will feature interesting workshops and specialist presentations under the heading ‘Centre of Expertise for Organic Products.’ In 2011, more than 1,600 suppliers presented organic products in all ten Anuga trade shows. Altogether, Anuga 2013 will showcase the offers of about 6,700 exhibitors from around 100 countries. The trade show will feature state participations from Denmark, Germany, Italy, Morocco, the USA and China. For the first time, it will also welcome groups from Bolivia, Bulgaria, Greece, Austria and Peru. In addition, visitors will be able to obtain information about an extensive range of organic products in the special show named ‘Fully Organic’. At Hall 5, visitors will also be able to enjoy organic catering, which would be jointly organised by Bioland and Naturland.

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ermany is the world’s second-largest market for organic products, surpassed only by the USA. France is in the third place. Last year, Germany’s organic food sector generated more than •7 billion in turnover for the first time. The global market for organic products tripled between 2000 and 2011. Therefore, considering the global popularity of organic food and Germany’s crucial role in the ongoing organic food revolution, it is no surprise that many suppliers of organic products from Germany and abroad will once again exhibit in Cologne at the upcoming Anuga Organic — one of the ten Anuga trade shows, which will be held during 5th- 9th October 2013. For the first time, participation in Anuga Organic will require proof of organic certification. This certification has to be widely accepted and customary for the market. The certification measure was initiated by exhibitors and implemented by Koelnmesse. The certification measure was initiated by exhibitors and implemented by Koelnmesse. “The measure aims to give buyers greater certainty that the products they examine are truly organic,” explained Dietmar Eiden, Vice President, Trade Fair Management at Koelnmesse GmbH. With around 250 exhibitors, Anuga Organic will present a wide range of organic products at Hall 5 of the Cologne Exhibition Centre. In addition,

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Anuga Organic: A Global Trade Show for Organic Product Suppliers

Hammer Food & Beverage Business Review

Centre of Expertise for Organic Products The presentations and workshops that will be offered at Anuga Organic as part of the Centre of Expertise for Organic Products will provide participants with practical information and address advanced training. The events will be held by experts from the organic food sector and research fields as well as by representatives of associations, government ministries, manufacturers and the specialists, and conventional trade. The events will aim to increase people’s knowledge regarding organic products and look at ways of marketing such products. Among other things, the events will explain the new EU process for importing organic products from non-EU countries. In addition, they will address issues such as regionalism and labelling. Tasting sessions for wine, olive oil and other products will provide participants with insights into various organic food and drink segments. A special initiative of the show will be the Save the Soil sustainability campaign, in which various dedicated companies — from manufacturers to trading firms — are involved, as are scientists and celebrities. All of the events of the Centre of Expertise for Organic Products will take place at the Press Centre East, at Koelnmesse.

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Hammer Food & Beverage Business Review

India F&B Pro + Hospitality Expo 19-21 September 2013 Expo Centre, Panaji, GOA www.trinityworld.biz Annapoorna World of Food India 2013 23-25 September 2013 Hall-5, Bombay Exhibition Centre, Mumbai www.worldoffoodindia.com Fi and Hi India 2013 3-5 October 2013 Bombay Exhibition Centre, Mumbai www.foodingredientsglobal.com ANUGA 2013 5-9 October 2013 Cologne, Germany www.anuga.com HBF 2013 15-17 November 2013 HITEX Exhibition Centre, Hyderabad www.hbf.co.in Hotel Expo 2013 20-22 November 2013 The Venetian Macao www.hotel-exhibition.com Fine Food India 11-13 December 2013 Pragati Maidan, New Delhi www.finefoodindiaexpo.com Hotel Investment Forum India 14-15 January 2014 The Leela Kimpinski Gurgaon www.hifi-india.com HOSTECH by Tusid 12-16 March 2014 Istanbul, Turkey www.hostechbytusid.com Aahar 2014 10-14 March 2014 Pragati Maidan, New Delhi www.aaharinternationalfair.com EDT Expo 27-30 March 2014 Istanbul, Turkey www.cnredtexpo.com

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Aahar - The International Food and Hospitality Fair 2013 6-8 September 2013 KTPO Complex EPIP Park White Field, Bengaluru www.aaharregionalfair.com

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SIA FRUIT LOGISTICA is Asia’s leading trade show for the international fresh fruit and vegetable business. This year’s edition of ASIA FRUIT LOGISTICA took place on 4-6 September at Asia World-Expo Center in Hong Kong with extended opening hours of 10:00-17:00 daily. ASIA FRUIT LOGISTICA was accompanied by Asiafruit Congress, which took place on the day before the trade show, on 3rd September. Together, ASIA FRUIT LOGISTICA and Asiafruit Congress enjoyed a hugely successful stint in Hong Kong, during 3-6 September 2013. The exhibition attracted record numbers, and the Asiafruit Congress presented insightful conferences. ASIA FRUIT LOGISTICA 2013 attracted about 6,536 buyers and trade visitors from 64 countries, marking a 14 percent increase over its 2012 edition “ASIA FRUIT LOGISTICA and Asiafruit Congress offered a unique and highly valuable combination of business, networking and learning opportunities for visitors and delegates,” observed Gérald Lamusse, Managing Director of ASIA FRUIT LOGISTICA, reflecting on the week-long programme of activities. Exhibitor numbers increased by almost 10 percent, while the number of countries represented rose by 23 percent, making the event more international than ever. Visitor survey results underlined the high calibre of the visitors at the exhibition, with 76 percent of them holding leading management positions in their companies, and 89 percent of them being closely involved in their companies’ purchasing and decision-making processes. China remained the largest single country in terms of exhibitor numbers, with 84 companies exhibiting, but Italy registered the most impressive growth, holding second place with some 41 individual companies exhibiting. The US (26 exhibitors) and Australia (22 exhibitors) were the third and the fourth-largest exhibitor countries respectively, while Egypt retained its position in the top five with 21 exhibitors. Asia once again accounted for the largest percentage of exhibitors on a regional basis, with 13 different countries comprising 35 percent of exhibitors at the event. Europe upped its share of exhibitor numbers to 28 percent, and it was followed by Latin America with a 13 percent share of exhibitor numbers from six countries, Oceania with 9 percent, Africa with 8 percent and North America with 7 percent. Peru, the rapidly emerging Latin American export force that has been exhibiting at ASIA FRUIT LOGISTICA since the outset, also stepped up its presence with 15 exhibitors, thereby marking a growth of 37 percent over its exhibitors’ presence in the 2012 edition of the show. Ecuador, the world’s largest banana exporter, exhibited for the first time at ASIA FRUIT LOGISTICA. The Latin American country made an impact with a 100 sq.m. stand, featuring a number of industry’s leading players. Other countries debuting as exhibitors at the show included Morocco and Cyprus. At ASIA FRUIT LOGISTICA, 17 different countries had national pavilions. Coinciding with the extended opening hours at ASIA FRUIT LOGISTICA, visitors were also able to attend a new Business Forum of two information sessions per day on the show floor this year. Organised by Asiafruit Magazine, the Business Forum provided the opportunity to smaller groups of visitors insights into topics ranging from marketing through technology to production. Asiafruit Congress took place the day before ASIA FRUIT LOGISTICA with a full-day programme that marked a return to its original high-impact format. Some 400 delegates from 32 different countries took part in the region’s premier conference event, which featured a high-powered programme comprising three general sessions and four breakout sessions. Patrick Vizzone of National Australia Bank underlined the bright future for mergers and acquisitions in Asia’s fresh produce sector in the opening session of the Asiafruit Congress, in a high-powered panel discussion. Meanwhile, Edward Zhu, CEO of CHIC Foods, and Raman Ahuja of Entrepreneur outlined the changing landscapes in China and India respectively in the final session, looking at the growing imbalance between supply and demand, and the opportunities and challenges for foreign entrants. Breakout sessions at the Asiafruit Congress homed in on a number of exciting growth areas for Asia’s fresh produce business, including fresh convenience, avocado marketing, the emerging markets of the Greater Mekong region, and the use of online and social media in fresh produce marketing. A new joint Asiafruit Congress-ASIA FRUIT LOGISTICA Welcome Reception on 3rd September also staged the launch of the inaugural Asia Fruit Awards, which were created by Asiafruit Magazine and ASIA FRUIT LOGISTICA to recognise outstanding achievements in the realm of Asia’s fresh produce business. The next edition of ASIA FRUIT LOGISTICA will take place during 3-5 September 2014 at AsiaWorld-Expo Center in Hong Kong, with Asiafruit Congress to be held on 2 September.

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The Leading Trade Show for Fresh Fruit and Vegetable Business A

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Hammer Food & Beverage Business Review

Friends of Frappe from CCD Café Coffee Day (CCD) has introduced ‘Friends of Frappe’. The delectable range comprises beverage and bite size delights, which were launched by the vivacious debutant actor, Yaami Gautam. She unveiled the menu at the CCD café in Cuffe Parade, Mumbai. This special menu offers three lip-smacking new frappes accompanied with appetising small eats. This latest addition to the ever evolving food & beverage offerings from India’s leading café chain comes in the wake of introducing several new items to expand its tasty offerings that is expected to not only excite its customers but also satisfy their desire for newness in experience. Adding to the line-up of its incredibly popular frappes, this new menu introduces two new taste tingling variants — Blushberry Frappe; a luscious strawberry shake with chunks of strawberry topped with whipped cream, and Crunchy Vanilla Frappe, also called Snowy Vanilla Frappe; a rich vanilla shake with crunchy butterscotch bits topped with whipped cream. These are in addition to the recently launched and already a big favourite, ‘Crunchy Frappe’; a divine mixture of crunchy oreos dunked in a rich creamy chocolaty meltdown. The three delicious frappes are also accompanied with appetising and delightful bites that make for the perfect ‘anytime’ snack. Making its debut is the ‘Egg Wrap’, a deliciously spiced scrambled egg with rich traditional flavours in a scrumptious wrap. There is also the classic ‘French Croissant’ with its mouthwatering crunchy buttery taste and the dark and sinful ‘Creamy Choco Donut’. The frappes and the bites together make three very exciting combinations (the Bestie combos), namely the ‘Egg Wrap Combo’ (Egg Wrap plus cappuccino/ iced tea), ‘Crunchy Combo’ (Crunchy Frappe plus Chilli Cheese Toastizza) and ‘Choco Donut Combo’ (Creamy Choco Donut plus cappuccino/iced tea). Speaking on the occasion, K Ramakrishnan, President Marketing, CCD, said, “As pioneers and trendsetters in the café retail space in India, we can proudly say that we at CCD have succeeded in keeping our customers content through various offerings at great value. The launch of ‘Friends of Frappe’ is another novelty from CCD to keep our customers delighted with our café experiences and keep them coming back for more. We are positive that the new range of frappes and appetising bites will appeal to our customers.” Here it deserves a mention that ‘Friends of Frappe’ is available at all the 1497 CCD’s cafes across India and its price varies from Rs.25 to Rs.94. The Bestie combos range from Rs.79 to Rs.99.

Le Creuset in India India is allowing 100 percent FDI in single brand retail. This has enabled Le Creuset to envisage opening its own outlets across India, which it has set to do. Here it deserves a mention that Le Creuset is a premium French cookware brand. It has attracted global renown for its high quality cookware, kitchen textiles, stoneware, and wine accessories. Presently, Le Creuset has presence in more than 75 countries. In March 2013, the approval for opening fully-owned single brand stores was received by Le Creuset. According to Le Creuset’s Commercial Manager, Ankur Damani, the business of this premium cookware brand will grow “aggressively” in India. Damani said that being a premium company, Le Creuset’s stores in India would be set up only in premium locations. At the initial stage of its entry into India, Le Creuset has plans to come up with temporary pop-up outlets across premium malls. Besides pop-up stores, the company is eyeing at exploring e-commerce channels for the Indian market. Le Creuset will import products from France, but according to Damani, its 30 percent sourcing requirement would be met from India.

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NEWS SCAN

Rajendra Mittal Becomes A Culinary Demonstration for the President of AIACRA Chefs Rajendra Mittal has been appointed as the President of All India Air Conditioning & Refrigeration Association (AIACRA) for a two-year term. He made a few important announcements on his appointment. One of them is moving into a new wholly owned office of the Association. Another point in his agenda is to have the General Body meeting on a more frequent basis, across different cities. He also plans to take a delegation to AHR Expo (USA) as well as ChillVenta (Germany) for furthering business associations within the USA and Europe. Here it deserves a mention that Mittal has over 45 years of experience in the air-conditioning and refrigeration business. He has had the distinction of being the President of AIACRA during 2004-2009. During his earlier tenures as the President of the association, he was instrumental in launching a newsletter of the AIACRA, to be sent out to the members with information of various activities of the association. He also initiated delegations to Germany, China, Korea and Thailand. As the President of the association, he was also instrumental in taking 10 delegations in a row to China; delegations which comprised strength of 30 to 100 members. During his earlier stint as President, collection of funds also reached a new high.

In the recent past, a culinary demonstration on Canadian lentils was organised exclusively for Chefs, by Saskatchewan Pulse Growers (SPG), Canada, in collaboration with Bhakti Institute of Hotel Management & Catering Technology (BIHMCT), Chennai. The program was aimed at creating awareness on the versatility and suitability of Canadian split green lentils, particularly in the HORECA sector. About 21 Chefs enthusiastically participated at the event and learnt to cook with Canadian lentils. Chef Himanshu Sahoo, Principal - BIHMCT, a veteran culinary expert, demonstrated few unique dishes made using Canadian lentils. The participants experienced first-hand cooking with lentils and showcased their creativity in making innovative vegetarian and non-vegetarian dishes including starters, main courses, appetisers and snacks such as qubuli dal chawal, lentil stuffed chicken steak, chicken lentil stew, lentil fizita, lentil frankie, lentil cheesy mushrooms, lentil shorba, chicken alagreek, lentil khati rolls, lentil chicken briyani, lentil dhokla and chicken lentil soup. A lentil cheesy mushroom was awarded the first prize and a sumptuous chicken alagreek and qubuli dal chawal won the second and third places respectively. The event turned out to be a platform for upcoming Chefs to gain hands-on experience in cooking with lentils and also get recognised for their culinary skills and creativity towards using lentils beyond traditional Indian dishes.

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Yogurberry Expands its Presence in Delhi Frozen yogurt major Yogurberry has expanded its presence in Delhi with the opening of its second outlet in the capital within two months. The new outlet is located at Punjabi Bagh, New Delhi. It is the first Yogurberry outlet in West Delhi and the fourth outlet of the frozen yogurt major in Delhi-NCR. Ameer Husain, Head, Raasha Leisure & Entertainment, Yogurberry’s franchise partners for North & East India said, “Yogurberry is a delight for those looking for a low fat treat. The Yogurberry outlet will offer unlimited toppings, special mix ins, smoothes, parfaits along with healthy flavours. Our tastes are being liked by all.” Hussain told that the newly opened Punjabi Bagh outlet is part of “Yogurberry’s aggressive expansion plans, not only within Delhi-NCR, but also at other locations.” In Delhi-NCR, Yogurberry is present at Greater Kailash I, Gurgaon and Noida and now at Punjabi Bagh. On Tuesdays and Thursdays, this new Yogurberry outlet at Punjabi Bagh is offering customers the unique ‘All You Can Fill’ offer in a regular cup model, allowing them to create their own combinations and fun filled tastes at Rs.75. The new outlet is serving guests many new treats, which include an array of

new and delightful mouthwatering combinations. With a range of premium 3640 toppings and syrups, the Yogurberry Mix-Ins are available in a lot of variants, which include combinations like strawberry & cheesecake, honey & pistachio, berry mix, strawberry & banana, cookie & nuts, Oreo cookies & brownies, Oreo cookies & banana and special nut mix. Here it deserves a mention that based in South Korea, Yogurberry, which has presence in 17 countries, was introduced in India in 2011 by Synergy Holdings, the brand’s master franchisee for India, Qatar, Bahrain and Oman. It has appointed Raasha Leisure and Entertainment as the area franchisee for Northern and Eastern region of India. Yogurberry has plans to open over 100 outlets across India, over the next five years.

Hammer Food & Beverage Business Review

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Hammer Food & Beverage Business Review

NEWS SCAN

Everyone Can Cook Launched Hindustan Tin Works Ltd. and Om Books International, in association with The Flying Saucer Café, have launched Michelin-starred Chef Vikas Khanna’s latest title Everyone Can Cook. The said book is published by Om Books International. Here it deserves a mention that Everyone Can Cook was launched at The Flying Saucer Café, Epicuria Food Court, located at the Nehru Place Metro Station. Everyone Can Cook is Chef Vikas Khanna’s ode to those visionaries who took the first step towards preserving the goodness of nature in a can so that it can reach kitchens and tables across the world, even during emergencies, and nurture appetites and souls. In this book, Vikas Khanna puts together easy-to-cook recipes using a variety of canned ingredients, in innovative ways. From mouth-watering starters, comforting soups, delicious meat preparations, poultry and seafood delicacies, vegetable delights, healthy sandwiches, unusual grains, pastas and breads, decadent desserts, to refreshing beverages on a hectic or leisurely day, Everyone Can Cook is an ideal guide not only for those who wish to quickly put together a sumptuous meal, but also for beginners who wish to experiment bravely in the kitchen. Hindustan Tin Works Ltd. conceptualised and sponsored this project to promote canned food and recycling of used cans. Sanjay Bhatia, MD, Hindustan Tin Works Ltd. said, “We are very pleased to announce the formal launch of our prestigious project titled Everyone Can Cook by the Michelin-star Chef Vikas Khanna, which is another milestone towards promotion of canned food. While on the one hand this book will help consumers to understand the benefits and the application of the fresh and nutritious canned food, on the other hand, this book will help the consumers prepare delicious and convenient recipes made from canned products.” ○

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Railways Introduces Cell to Monitor Catering Services in Trains A centralised cell has been set up by the Indian Railways with the objective of monitoring catering services in trains. The passengers can direct their complaints/grievances related to catering services abroad trains by dialing its toll free number 1800-111-321. This is expected to ensure prompt redressal of the customers’ grievances. At the zonal and divisional levels, catering monitoring cells have also been constituted, for the purpose of monitoring the catering services on a daily basis. It is expected that these measures would improve the quality of food catering in Railways, by bringing in a greater degree of accountability. Presently, the standard of food catering services abroad Indian trains is nothing less than pathetic.

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Award for Gloria Jean’s Coffees Amidst stiff competition from prominent global brands, Gloria Jean’s Coffees has been awarded Asia’s Best Brand from the Chief Marketing Officer Council (CMO), at the 4th CMO Asia Awards For Excellence in Branding and Marketing, held at Pan Pacific Hotel in Singapore. The award criteria were based on three key areas. They were mind share, market share, and commitment share. In the recent years, Gloria Jean’s Coffees has rapidly extended its Asian presence with its operating stores located in 12 key Asian markets including China, Japan, South Korea, Vietnam, the Philippines, Taiwan, Singapore, Thailand, Malaysia, Brunei, Macau, India and Cambodia. Tony White, International GM of Gloria Jean’s Coffees International, said, “It is with a great sense of pride that we have accepted this honour of being awarded Asia’s Best Brand. It reflects the commitment from both our local partners and our global team, who are constantly striving to serve the best hand-crafted beverages to every guest every time, with a locally-inspired and complimentary Asian-fusion food range, in a vibrant & trendy coffee house environment. The award, as a result, is a true reflection of love and respect from our guests for the brand in Asia. We would like to take this opportunity to thank all of our guests for their support and belief in Gloria Jean’s Coffees.” ○

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A Drink for the Radiant Skin? Laboratoire PYC, the leading developer of instant beauty drinks in powder sticks, is making rapid progress in the search for effective skin solutions. The company’s Pearl My Skin® formula has recently been the subject of a clinical study designed to validate its effectiveness and consumer usage. The product has been developed with the aim of improving the radiance and uniformity of the skin’s complexion by facilitating to reduce dark spots. The study was conducted on a group of 26 Caucasian and Asian women aged between 26 and 50 who took two sticks a day for two months. Here it deserves a mention that Pearl My Skin® sticks come in powder form, to which water is added to make an apple-flavoured drink. According to the company, Pearl My Skin® has the distinction of being a non-aggressive formula made from natural ingredients that is without side effects. Laboratoire PYC recommends taking the formula for three months, as is the case with most beauty nutritional supplements. The study demonstrated that there was a significant increase in skin radiance and brightness among the Caucasian women, who were covered in the study. These results were obtained by sensory assessment (using a panel of experts). The improvement was 16 percent after 28 days and 23 percent after 56 days. As regards the Asian women, the study showed a noticeable and significant lightening effect through the application of colorimetric measurement (spectrophotometer) on 78 percent of the subjects. The two groups of users as a whole rated their skin more uniform (61 percent) and more radiant (61 percent). The study also revealed additional effects, such as more velvety-looking skin for 94 percent of the Caucasian women and noticeably less oily skin for the Asian group (by sensory assessment). 61 percent of the users also found that they had softer skin. Pearl My Skin® is one of the five nutricosmetic nutritional supplements in stick form that Laboratoire PYC will exhibit at the Cosmoprof Asia trade show in Hong Kong,, this November. The range also includes an anti-aging, collagen-based dietary supplement; an anti-imperfection formula; an anti-cellulite formula (launched in May in Europe); and a skin-moisturising drink made from ceramides. The complete range developed by the French firm is based on highly concentrated and clinically proven active ingredients and the use of natural flavours.

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NEWS SCAN

Barista Lavazza Presents Art in Café Culture In keeping with its culture of innovation, Barista Lavazza has recently launched a themebased menu, which is inspired by art. The art-themed menu was launched in an art gallery named Artbull, which is located at Lado Sarai, New Delhi. This is perhaps the first-of-its-kind initiative by any café coffee chain in the country and the influence of art will be visible in all aspects of Barista Lavazza’s café outlets such as the table menu, the F&B offerings, Barista Lavazza’s staff uniforms, café interiors, wall menu and much more. This aesthetic exercise, according to Nilanjan Bhattacharya, COO, India & SAARC, Barista Lavazza, is the result of creative collaboration between Arrested by Art — a Delhi-based urban contemporary art boutique, and Barista Lavazza’s advertising agency, Law & Kenneth. “We have been revamping or rather refreshing the menu every year, and with that we are also changing the look and feel of our outlets, which in this recent exercise will reflect pop art,” he expressed. Here it deserves a mention that last year, Barista Lavazza came up with fashion-inspired thematic menu, in association with the celebrated fashion designer Rina Dhaka. On the launch of the new menu, the art gallery wore an artistic look with installations of the new theme-based menu in the form of illustrations being hung in the gallery. The innovative launch event also saw a unique amalgamation of different art forms, wherein Indie band ‘The Underknowns’ performed self-composed music, and with the design agency Arrested by Art interpreting the music live on the canvas. The new menu titled Amore, which has drawn inspiration from art, has included several new food and beverage items and desserts. The new menu has been divided into four creatively named sections. They are titled Love Bites which comprises food items; Lip Locks which comprises hot beverages; Liquid Love which comprises cold beverages, and Happily Ever After, which comprises desserts and more. Some of the new items in the revamped menu include Chicken Seekh Sandwich, a freshly baked bread slice filled with juicy chicken seekh kebab on a bed of coleslaw salad blended with eggless mayonnaise; 4 Cheese & Tomato Sandwich, a freshly baked bread layered with tomato slices, mozzarella and processed cheese, garnished with shredded basil leaves and olive oil topped with cheese slice; Barbeque Chicken Turnover, a rich laminated dough stuffed with barbeque chicken sausage and peppers, topped with mozzarella cheese. Some of the newly launched desserts include Chocolate Croissant, Dry Fruit Cake Slice, Banana Walnut Muffin, Blueberry Muffin, Double Delight Cake, Choco Caramel Duet Cake, Pineapple and Cream Cake, Coffee Almond Cake, Truly Truffle Cake and Pineapple Delight Cake. The café chain has also introduced for the very first time, vegetarian & non-vegetarian platter options in their Crème format. To promote the new menu, Barista Lavazza is adopting a comprehensive communication approach and is reaching out to its consumers and potential consumers through multiple touch-points such as the café, outdoor mall branding, posters and banners, digital space and also through radio spots. Bhattacharya informed that Barista Lavazza has already more than 200 outlets within the country. “Our penetration has gone deep into the tier-II cities, and we also have presence in overseas, which include presence in the markets of Sri Lanka, Nepal, Bangladesh and UAE,” he informed.

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REPORT

The 31st AGM of HOTREMAI

he 31st Annual General Meeting of the Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI) was held on 27th July 2013, at the India International Centre, New Delhi. Vijay Wangnoo, the immediate past President, HOTREMAI, expressed happiness over the fact that the association had grown from strength to strength over the last few years, both in terms of membership and financial status. “We are seen as a professional

The New President Nirmal Khandewal , Director, FCML Distributors, and the President, All India HOTREMAI, joined the family business pertaining to steel and hardware(the company’s name was Fakir Chand Mohan Lal) after completing his graduation from the renowned Shriram College of Commerce, in 1971. Soon after his joining, the company diversified into various fields, which also included the domain of hospitality. Today, ‘Fakir Chand Mohan Lal,’ which was established in 1840, is known as ‘FCML Distributors’ and deals in high end retail, real estate & project development and hospitality supplies under its four focused divisions. The four divisions are FCML Luxurious Bathrooms, FCML Home, FCML Hotel Supplies, and FCML Surfaces.

and progressive association and our views are heard and admired by government bodies. We are treated differently by them and have an edge over other parallel organisations,” he said. He was of the view that HOTREMAI had scaled new heights and that time was not far away when it could take Federal structure with regional chapters under its umbrella. He stated that the entire Executive Committee team had done a marvelous job to help the association scale new heights. “Growing professionally, we have turned into an all India organisation and have taken lead in the South. The Western region also needs to be strengthened”, added R. Kumar, Founder & President of Honour, HOTREMAI. Kumar further appraised the house that the process of getting affiliated with FHRAI was underway. For the sake of global recognition, he expressed the need for an ‘All India Federation of Associations’ under which HOTREMAI and similar organisations should function. “We should also get affiliated with the trade promotion organisations in the world,” he emphasised. YK Mehta, Secretary, HOTREMAI, presented the report on the affairs and activities of the Executive Committee, during the period 2012-13. The audited accounts for the preceding year was presented and adopted by the General Body unanimously. Highlighting the future plans, the Secretary, HOTREMAI emphasised that the association had decided to extend its activities beyond northern region. The association is also to organise a gettogether of HOTREMAI members with F&B Managers, Chefs and Banquet Managers,

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sometimes after the summer season. As part of its promotional activity under the awareness program, the association further strives to explore niche areas and venues with the objective of organising short duration events at subsidised rates for its members. Arvind Patel, VP-West, HOTREMAI, said that he was optimistic of the idea of procuring raw material from a prominent manufacturer at better rates for the benefit of equipment manufacturers. “If we place order of the raw materials collectively in bulk, we can get the same at an attractive price”, he added. He also expressed the need of organising a Purchase Heads meet in Gujarat in the near future, for giving boost to the recognition and brand building of HOTREMAI in the Western region. On standardisation of products, PA Prabhu, VP (South), HOTREMAI, underlined and appealed to all the members to join the move and obtain product certification by NSF which is essential for exporting their equipments in to the US market. Thanking the Executive Committee for allocating the budget for the Southern Secretariat, he assured that the work would begin shortly. The Secretary, HOTREMAI also appraised the house that as a matter of rule, having completed its term of two years, the present Executive Committee needed to retire at that point of time and the process to elect a new EC for the next term (2013-2015) should follow.

The Election of Office Bearers The election of the office bearers to the new Executive Committee was also conducted by Kumar, as the Election Officer. At the outset, four members were inducted into the EC to make up for the minimum strength of EC for 2013-15. The election of office bearers was then conducted and a new team was announced. Nirmal Khandelwal of FCML Projects was elected as the President, whereas Ajay Khanna of Eagle Forgings was elected as the Sr. Vice President. YK Mehta of Mehta Furnishers was chosen as the Secretary, whereas the new Joint Secretary of the association was Vipul Jain of Metal Avenues. Nitin Kumar of Rans Technocrats was elected as the Treasurer.

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REPORT

Time to Say Cheese for the Dairy Industry T

he ninth edition of Cheese, the international biennial event organised by the City of Bra, and Slow Food with the participation of the Italian Ministry for Agricultural, Food and Forestry Policies, will be held in Bra, Italy during 20th -23rd September 2013. The international event is dedicated to milk in all its shapes and forms. The event has led to the formation of an international network of cheese makers and dairy artisans, who come together every two years to present their products, meet the public and debate the challenges they face and also the new critical issues in the dairy world. This year’s theme is the Ark of Taste, the project run by the Slow Food Foundation for Biodiversity that aims to catalogue traditional food products, which are at the risk of disappearing. And because each one of us can contribute to saving them, Cheese 2013 is launching the initiative Save a Cheese! Protecting a cheese means saving breeds, pastures, landscapes and the

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knowledge preserved by small communities, which has often been passed down through the generations. Biodiversity is not the only subject at Cheese, however. During the event’s four days, there will be discussions about issues relating to raw milk and starter cultures, pastures and the increasing rise of food fraud. 150 different types of cheeses from around the world will be showcased at the event, with a particular focus on the

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British Isles. The streets of Bra’s historic center will be filled with the stalls of the ‘Cheese Market’, where visitors can buy cheeses, which are almost impossible to find through normal commercial channels. They will be brought by the Terra Madre food communities from every corner of the world. The producers will be on hand to explain their cheeses and communicate with the public. The Cheese Market would be spread across 3,000 sq. m. and is expected to be packed with hundreds of Italian and international cheesemakers, who would be displaying their products and recounting their stories and traditions. From here, the visitors can cross the street to reach Via degli Affinatori, the street of affineurs’ in Piazza Roma, where they will find artisan cheese-agers showcasing their skills in coaxing the best out of cheeses. Cheese is also an opportunity to sample the best of Italian regional cuisine at the tasting booths, at the street food stalls and at the Pizza Piazza.

REPORT

ASSOCHAM Highlights Huge PostHarvest Fruits and Vegetable Losses T

he combined annual production of fruits and vegetables in India is likely to cross 377 million tonne mark by 2021 from its current level of over 227 million tonne, However, according to ASSOCHAM, huge wastage in fruits and vegetables in absence of on-farm processing facilities would also rise simultaneously. “Currently over 77 million tonne fruits and about 150 million tonne vegetables are produced in India and their production is growing at a compounded annual growth rate (CAGR), ranging between 5-6 percent respectively,” according to a study titled, ‘Horticulture Sector in India: State Level Experience,’ conducted by the Associated Chambers of Commerce and Industry of India (ASSOCHAM). In its study, ASSOCHAM has also highlighted that India incurs postharvest fruits and vegetable losses worth over Rs. 2 lakh crore each year largely owing to the paucity of food processing units, modern cold storage facilities, and a callous attitude towards tackling the grave issue of post-harvest losses. West Bengal is leading the pack in this regard with annual post-harvest losses worth over Rs. 13,657 crore followed by Gujarat (Rs. 11,400 crore), Bihar (Rs. 10,700 crore) and Uttar

Pradesh (Rs. 10,300 crore). Decline in the market arrival of fruits and vegetables is another significant issue highlighted in the chamber’s study as just about 22 percent of fruits and vegetables produced in India manage to reach the wholesale market. According to the ASSOCHAM study, “Developing wholesale markets together with enhancing the cold storage capacities in local and regional markets are keys to reducing postharvest fruits and vegetable losses and enhancing their market arrival.”

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Considering that expenditure on fruits and vegetables rises with the growth of the economy, ASSOCHAM study has projected that the demand for fruits and vegetables in India is likely to grow exponentially as the economy and agriculture sector are likely to grow at over 8 percent and about 4 percent respectively, as projected by the 12th five year plan. “However, the projected production of fruits and vegetables would only be sufficient to cater to the domestic demand, leaving no scope for growth on export front,” said the ASSOCHAM’s Secretary General, DS Rawat. He informed that “India accounts for just about 1 percent of the total fruits and vegetables exports in the world,” while at the same time maintaining that “Though the quantity of fruits and veggies’ exports from India has declined by about 6 percent during the course of past few years, interestingly their export value has increased by over 31 percent during the same period.” According to ASSOCHAM, banana, mango, citrus, papaya and guava account for major share of the total fruit production across our country. Potato, tomato, onion, brinjal and tapioca account for maximum share of the vegetable production in the country.

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REPORT

The Need for Review of Junk Food’s Sale Norms The Delhi High Court has given permission to the Centre‘s request that an expert committee would examine its recently-drafted guidelines on regulating sale of junk food and aerated drinks in and around schools’ premises. Following the NGO named Udai Foundation’s seeking court’s intervention on sale of junk food in schools through a PIL filed in High Court, a seven-member expert committee has been constituted, with the objective of examining the guidelines drafted by a market research organisation named AC Nielsen ORGMARG Pvt. Ltd., on behalf of FSSAI. Rahul Verma of the Uday Foundation informed that the full text of the order had not come so the details of the committee were yet to emerge. However, he expected the matter would get finalised in the next hearing, which is scheduled on 4th December. A bench headed by Chief Justice N V Ramana and Justice Pradeep Nandrajog also asked private parties like the restaurants association and All India Food Processors’ Association (AIFPA) to file their representations to the expert committee on the issue. It had also said that after the draft guidelines were

prepared, the food processing companies would be consulted for their opinions and then the final guidelines would be chalked out. In January 2012, the court had given six months time to FSSAI for framing guidelines on banning the sale of junk food and aerated drinks, in and around educational institutions. The court had also asked FSSAI to consult AIFPA and restaurant associations for framing the guidelines. The court’s order came after senior advocate Abhishek Manu Singhvi, appearing for the All India Food Processors’ Association, opposed the draft guidelines of the government and the Food Safety and Standards Authority of India (FSSAI). Manu Singhvi said private agency AC Nielsen QRG-MARG Pvt Ltd, which was engaged by the government for the same, could not be allowed to frame guidelines that would affect the entire nation. He further submitted that “most points in the draft guideline were impractical and vague”. “At best, AC Nielsen can collect data and assist the Centre but it cannot frame guidelines that will have ramifications across the nation,” Manu Singhvi said.

Similar issue was taken up by another senior lawyer Ashok Desai who said that the Food Safety and Standards Act has a specific provision and a private body cannot do this. Lambasting the draft guidelines, Manu Singhvi asserted, “One of the guidelines is that the schools should grow vegetables within its premises. Schools today do not have enough space for a playground, how can they grow vegetables,” he pointed out. Besides this impractical loophole the subjectivity of the term junk food was a cause of concern. This concern was voiced by Manu Singhvi. “The term junk food is a subjective term. A food item may be junk food for one and may not be for others,” Manu Singhvi said. The Centre, however, told the court that it already had a seven-member expert panel in place that could review the guidelines. The expert committee comprised members from the government, FSSAI and doctors. “We have a seven-member expert committee. We would place the draft guidelines (on junk food) before the expert committee. Kindly give us four weeks time,” expressed Additional Solicitor General (ASG), Rajeeve Mehra..

Now Bottle Packs for Frooti and Appy Parle Agro is geared to raise the standards in terms of F&B packaging solutions with the launch of its Frooti and Appy beverages in unique Tetra Brik Aseptic 250ml Edge paper-based cartons. Aptly called bottle packs, the cartons will present synthesis of the functionality of a bottle and the benefits of carton packaging. This packaging solution is expected to revolutionise the way Frooti and Appy are being consumed across the country. The bottle pack’s superior ‘gulpfrom’ or ‘pour-from’ experience along with a fully re-sealable screw cap makes for a refreshing, hassle-free and convenient consumer option. Parle Agro has been one of the largest customers for Tetra Pak in India since the world leader introduced paper-based aseptic carton packaging in the country,

and enjoys a market share of 66 percent in the Still Drinks category in Tetra Pak packaging. Pioneering in the introduction of new packaging formats in the market, Parle Agro had in 2004 adopted the Tetra Classic Aseptic carton for its Frooti brand. Tetra Pak South Asia Markets’ Managing Director, Kandarp Singh said, “The introduction of the Tetra Brik Aseptic 250ml Edge cartons (bottle pack) in the country marks the growing need for innovative packaging solutions that offer convenience and a superior drinking experience. We are proud to build on our partnership with Parle Agro and are certain that the new packaging format

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will help strengthen the positioning of their brands.”

The 250 ml Frooti and Appy bottle packs’ are primarily targeted towards onthe-go drinkers. The new pack is priced at Rs.15 and will be launched in Delhi, Haryana, Punjab, Rajasthan and Jammu & Kashmir. It will soon be made available pan-India.

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FOCUS

The Haute Dining Option Haute Saute is a happening multi-cuisine outlet, located in the posh environs of Greater Kailash-I. Providing delectable dining options along with an impressive selection of heady choices, the restaurant cum bar which defines itself as a fusion café, can come across as an ideal venue for parties, get togethers, and also for romantic rendezvous. The warm lights, the cosy and low sitting area, simple but elegant décor together with soothing music help one to anticipate a nice evening at the place. The culinary focus of the 48 cover outlet is on French, Italian and Mexican cuisine. Parmigiana, Lasagna Alla Bolognese, Mexican Pizza, Baked Macho Nacho, and Chocolate Pudding are some of the signature dishes of the exhaustive menu of the outlet. From Chicken Ravioli to the Panfried Gnocchi with roasted mushroom, wilted spinach, hazelnuts, Parmesan, truffle oil and vincotto, and from Beer Battered Fish Fillets to Chicken Fajita to

Garlic Prawns, the menu presents a wide array of aromatic choices which can attract the discerning diners with a global palate. The restaurant cum bar or the ‘fusion café’ also offers a variety of sumptuous vegetarian and non vegetarian pizzas and sandwiches, which are expected to attract the ever expanding fast food generation of young and the not so young crowd of diners. For the vegetarians, mushroom & cheese sandwich can be a good option with a mocktail or beer. Besides Chocolate Pudding, Sticky Date Pudding, and Tiramisu are some other wonderful desserts, which can lead to a sweet culmination of a tasty meal at Haute Saute. The impressive selection of cocktails at Haute Saute includes all time favourites like Bloody Mary, Long Island Iced Tea, Margarita, Sex on the Beach,

Cosmopolitan, to name a few, which are of course complemented by shooters, blended Scotch, single malts(Talisker, Laphroaig, Glenfiddich), vodkas, gin, rums, beer, red and white wines and other heady options. “Haute Saute was opened in January 2013, and is already doing brisk business. We are getting 30-40 persons visiting our place per day, on an average, but I hope that the numbers would increase in the near future, when we would be able to have a sizeable mindshare among our target profile,” explained Ishan Khanna, the Owner of Haute Saute. Khanna was always confident that the exotic offerings of the ‘fusion café’ which first shaped up in his mind, would be the right choice in a high-end locality like GK-I, where guests with high disposable incomes and high degree of awareness towards global cuisines are expected to frequent. Going by the appreciation of his guests, it seems that his confidence has the potential to translate into a success story in the near future.

Wines from Myra Flow in to the Market Myra Vineyards, one of the latest wine retailers in India, celebrated the launch of its new range. Its current portfolio, which included two red wines (Shiraz and Cabernet) and white wines (Chenin Blanc and Sauvignon Blanc) are sure to prove popular with the connoisseurs of wines. The Myra Shiraz, a gold medal winner at the recent Indian Wine Consumer’s Choice Awards (IWCCA) 2012, is a medium bodied, fruit-driven wine with supple tannins and a superb finish. It is excellent on its own but can be paired with tandoori and grilled dishes, and tastes fantastic with hard cheeses. The Cabernet Sauvignon is a medium to full-bodied fruity wine. Like the Shiraz, it can be enjoyed on its own or with hard cheeses. It is also excellent when paired with creamy pastas or gravy Indian dishes. The Chenin Blanc — a light bodied, crisp wine with tropical fruit characteristics — can be enjoyed as an aperitif. Alternately, it can be paired with South-East Asian and Chinese cuisines. The Sauvignon Blanc — a light to medium bodied wine with tropical taste and typical varietal herbaceous characteristics — besides being an excellent aperitif can also be paired with salads

and light styled dishes. Speaking about the new products’ launch Ajay Shetty, Founder, Myra Vineyards, said, “The Indian wine market is growing rapidly in terms of both production and consumption. It has the potential to become a significant player across the globe. We aspire to be the game changer in the premium Indian wine category. Myra Vineyards believes in experimenting to come up with high quality wines that will be cherished. Our aim is to offer wines that will satisfy even the most fastidious consumers.” Presently, these wines are available across the states of Maharashtra and Karnataka. Apart from these markets, Shetty is planning to enter Goa, Delhi and eastern parts of India by the end of this year. “There is large untapped wine market in India that needs to be tapped and Myra intends to seriously look at this opportunity,” explained Shetty. Shetty believes in enjoying wine without associating the conventional snobbery with it. “I am looking at creating awareness among my consumers and potential consumers of the simple joys of drinking wine and to that end, have created quality wines which are also affordable,” he pointed out.

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COVER STORY

Food and Festivity Indian culture is as rich and varied as the Indian geography. India’s food is also as diverse as its culture and terrain. In fact, Indian cuisine can easily be represented as a tributary of the rich Indian culture that is flowing like a continuous and mighty river across five millennia or more, with no signs of abatement in its current. And like in most other countries, food and festivals have always gone hand in hand in this country too. The country has numerous festivals and almost all festivals have their own feasts. Though the festivals in India are spread throughout the year, but they are crowded during the second half of the year. Here Ashok Malkani takes a look at some of the tempting dishes, which are popular during some of the important festivals of the country. The recipes of some of these delectable dishes have also been shared. The feature might inspire the food service industry to create some unique or recreate some age-old and timeless recipes during the ongoing festive season to reap rich dividends.

he calendar has entered the festive season. August, September and October witness a cluster of religious holidays back-toback. The cultural calendar kicked off from August, went into September and will culminate in the first week of November. Shravan, Janmashtami, Ganesh Chaturthi, Paryushan, Onam, Navratri, Durga Puja, Dussehra, and Diwali…the list of festive occasions during this period is quite impressive. India’s fascination with festivity doesn’t end here, though. In end December, there is Christmas, to be followed by a brand new year, bringing in new hopes and joys mingled with festive hues. In many Indian homes, these festivals are

celebrated with special dishes. In fact, different festivals of India have different menus, which the restaurant business in India can better and more creatively explore. Let us take a look at some of them.

Sankranti It is a secular harvest festival celebrated in most parts of India under different names – Sankranti (AP, Karnataka), Pongal (Tamil Nadu), Makar Sankranti (Maharashtra and Gujarat) and Lohri (Punjab and Haryana). Sankranti is also an important festival for Telugus and is called ‘Pedda Panduga’ (big festival). While undhiyu and jalebis are a staple for lunch at Gujarati homes, this is also

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the season for the Gujarati specialty khichdo. Sushila Subodh, a veteran food consultant and gourmet cook finds the khichdo to be still very popular in traditional Gujarati homes. “Khichdo prepared from chadela ghau is a unique Gujarati preparation, made with tuvar dal and jaggery. Green coconut and dry fruits are added to this rich preparation. Khichdo is heavy to digest and is ideal for winter months in providing the much needed energy to the body,” she explained. Along with the sweet khichdo, spicy khichdo is also had during this festival. Goondar paak, methi paak, shalam paak, adadiyo and pend are some of the most important festival goodies still

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COVER STORY prepared in Gujarati homes. You also find them at mithai shops but these are best prepared at homes (with dollops of love). Traditionally known as vasanas, goondar paak is made from gum available at local grocery shops. Often, it is specially made for expectant mothers, with wheat flour, jaggery and ghee added to it. Chikkis and til papdis are of course, other favourites during the festival. The dishes like til papdi, chikki, methi pak are popular in Maharashtra and other places too. Ladoos are a must in the north for Lohri season. For Baisakhi in north, the aate ki pinni is a must. The best of South Indian dishes are relished during the harvest festival of Pongal, making the occasion a gourmet’s delight. Pongal, incidentally, is also the name of a dish. This is a one pot khichdi dish, which is done in less than 20 minutes and served with lots of ghee.

Janmashtami Janmashtami – also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayant – is an

annual commemoration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu in Hindu mythology. Lord Krishna is welcomed by offering umpteen varieties of scrumptious sweet dishes, prepared from milk and curds that Krishna loved. Various kinds of sweets and dairy products are made on this day. They include kheer, shrikhand, kalakand, gopalkala, peda, shinghare ki puri, etc. Some of the other dishes prepared during this occasion are: Gulab Jamun: It a favourite with most Indians. It is a sweet made mainly from milk solids (khoya) and freshly curdled milk. First, the khoya is kneaded into a dough and shaped into balls. They are then deep fried and soaked in light sugar syrup, flavoured with green

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cardamom, rosewater and kewra. Cham Cham: It is a traditional Bengali sweet. Cham cham comes in a variety of shapes and colours — white, light pink and cream. Some are even garnished with coconut flakes. Some of the ingredients of cham cham are flour, cream, sugar, lemon juice and saffron. Kheer: It is a traditional dish cooked in homes across India. The mixture is arrived through boiling rice with milk and sugar, flavouring it with cardamom, and preferably sprucing it with dry fruits and nuts. In Indian homes, kheer is prepared not only during festivities, but also on a wide range of special occasions. Jalebi: Jalebi is the celebration sweet of India. It is made by deep-frying a wheat flour batter in pretzel or circular shapes. They are then soaked in sugar syrup. Jalebis are a little chewy with crystallized sugary coating. They can be served warm or cold. Some also add citric acid or lime juice to the syrup.

Ganesh Chaturthi Ganesh Chaturthi is celebrated with fervour and devotion in many states of India like Maharashtra, Karnataka, Andhra Pradesh, Goa, and Gujarat. In

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Mumbai, Ganesh Chaturthi is a huge celebration. The recipes which are prepared during Ganesh Chaturthi festival varies from state to state. eg. modak or kozhukattai which is believed to be one of the favorite food of Lord Ganesha is prepared differently and sundals, which are prepared in south India are not made in Maharashtra. Here it deserves a mention that the modak is a sweet dumpling popular in western and southern India. It is called modak in Marathi and Konkani as well as in Gujarati language. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour or wheat flour, mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee.

Onam Onam is the biggest festival of Kerala. It falls during the first month of the Malayalam calendar which is Chingam (August–September) and marks the homecoming of the legendary King Mahabali. The festival lasts for ten days

COVER STORY watering delicacies. The restaurants in Kolkata are the hubs of complete food entertainment on five festive days of Durga Puja.

and is an integral part of the rich cultural tapestry of Kerala Onam cannot be separated from its feast. Indeed, what is a festival without a feast? One of the highlights of Onam, if not the major one, is the grand feast on all four days of the harvest festival. The aroma of the sumptuous Sadya; a traditional vegetarian spread, can induce even hardcore non-vegetarians who would not consider a meal to be complete without their daily diet of meat/fish/eggs/chicken to savour the many curries, accompaniments and desserts that go into the creation of Sadya. Traditionally it is known as Onasadya and it is dished up on a banana leaf. It is served in almost all restaurants in Kerala.

spice in to your celebrations. Chefs, however, are also planning to put together interesting recipes, which include vegetarian mock duck (for those who want to have a non-veg feel), Parsi malai kulfi and much more for those observing the nine-day Navratri fast. They have also conceived ‘mouthwatering twists’ to the traditional menu.

Navratri

Durga Puja

The Navratri (nine nights) festival which marks the onset of autumn, is celebrated in different ways all over the

Durga Puja is one of the biggest festivals in Eastern India. From enjoying the myriad tastes and aromas of delicacies that Bengali cuisine has to exploring a gamut of global cuisines covering the Oriental as well as the Continental, the Durga Puja offers a celebration of the palates. Durga Puja marks the victory of good over evil, marked by the slaying of demon Mahishasura by Goddess Durga. The five-day-long festival translates into frenzied pandal-hopping in new clothes, meeting friends and family and stuffing oneself to the brim. One can try kanchalanka dhonepata murgi (boneless chicken cooked with coriander and chilli), ada jeera bata aloo dum (traditional Bengali dum alu cooked with cumin, ginger and chilli) and bagda chingrir bhuna (tiger prawns cooked Dhaka style) on different days at different restaurants. Food is as much a part of Durga Puja celebration as beating of dhaks, dhunuchi nach and sindur khela. Bengal gears up for its biggest festival of the year through the making of various mouth-

country. It is a festival of worship, dance and music and is celebrated from the first to ninth date of Ashwin Shukla Paksha of the Hindu calendar for the worship of the Goddess Durga. During Navratris, people also fast for one time. Coconut laddoos, and bundi sweets are typical Navratri food preparations. Several eating joints will be offering vrat (fast) thalis during Navratri celebrations. Navratri vrat food comprises of: Kuttu ki Puri, Kaddu Ka Raita, Singhade Ka Halwa, Kele Ki Barfi, Singhare Ke Pakore, Sabudana Puri, Kotu Aloo Pakore, Vrat Ka Chawal, Sukhi Arbi, Sukha Aloo, Kache Keli Ki Chat, Khuskhus Aloo, Arbie Fried, Aloo Pulao, Aloo Mewawale, Malaiwale Kofte, among others. Besides these delectable delicacies, one can have assorted mouth-watering snacks in those odd hours of Navratri celebrations, when one doesn’t feel like indulging in something heavy. So you can pick from aloo anardana chaat, aloo saboodana ki tikki and paneer tawe wala, to name a few, to infuse more

Dussehra

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Dussehra is derived from the Sanskrit word Dasha-hara meaning the ‘remover of bad fate.’ It is among the most important festivals celebrated in India. Dussehra is the culmination of the Navratri festival. Many people of the Hindu faith observe Dussehra through special prayer meetings and food offerings to the gods at home or in temples. This day marks the triumph of Lord Rama over Demon king Ravana. On Dussehra also people celebrate the pious occasion by enjoying various types of sweets. In Bengali homes, home-made sweets during Dussehra, which in Bengal is known as Bijoya Dashami, are very popular.

Diwali Diwali — the festival of lights — is predominantly celebrated by Hindus, Jains and Sikhs, not only in India, but

also abroad. Sweets are an integral part in the Diwali celebrations. Varied mithais are nibbled throughout the day of Diwali or days before Diwali, on their own or as part of a meal alongside savoury items. While ladoos, barfis and halwas are universally popular, some of the other items like mawa kachori, moti pak and sohan papdi, which require elaborate preparation, are also enjoyed during Diwali. It is customary to exchange extravagantly decorated boxes of mithai, dry fruits, and chocolates among family and friends during Diwali celebrations. Festive specialties during Diwali

Aug-Sept ’13

COVER STORY celebrations also include diamondshaped shakkarpara, sev whose shapes simulates that of noodles, and a range of puris in both sweet and savoury forms.

Christmas The festive season of a given year ends with Christmas. And no Christmas is complete without the Christmas cake. Indian tradition demands that neighbours exchange platters of sweets and snacks with each other on the Christmas day. Preparations for these sweet delicacies often start at least a month in advance! Here is a list of some of the most popular Christmas goodies

made in India during this festive season: Gujia or Nuereos with coconut filling, kulkuls, coconut barfi, nankhatais, chocolate walnut fudge, guava cheese, bebinca (layered Goan pudding),

cheeselings and chaklis. Yes, whatever be the festival, India celebrates the joyous, colourful occasions through the medium of food. During the Indian festive seasons, even tired cooks ignite their creative sparks, even jaded palates perk up, and family and friends come together to eat. What could be more joyous, or important than getting together and sharing the bonhomie through the medium of food? This is also the right time for the restaurant business to go the extra mile in terms of culinary creativity for having enduring mindshare among their guests and potential guests. I

Recipes for the Festivals Recipe for Sankranti Til Papdi Ingredients White sesame seeds Pistachio (thinly sliced) Sugar

• Now, stir and spoon the Shrikhand (a sweet golden yogurt) into dessert dishes. • Sprinkle with pistachios. 200 gms 5 150gms

Method • Roast sesame seeds lightly and leave aside • Melt sugar in a small pan • Add roasted sesame seeds and mix well • Keep this pan in a large bowl of hot water • Take small portion of this mixture at a time • Make it flat with the help of a rolling pin • Sprinkle with few slices of pista on top • Separate the papdis with squares of plastic • Cool and place in an airtight container Recipe for Janmashtami Shrikhand Ingredients: Plain yogurt 1 (18 ounce) container Granulated sugar ½ cup Rose water (optional) 1 tsp Ground cardamom ½ tsp Dash of ground nutmeg Few threads of saffron Finely chopped green pistachios 4 tsp Method • Mix all the ingredients of Shrikhand, except pistachios. • After mixing the ingredients, put them in a bowl and cover it with a lid. Refrigerate the mixture for at least two hours. • After waiting for two hours, take the bowl off the refrigerator. • By this time, the mixture would have reached the consistency of a dessert.

Recipe for Ganesh Chaturthi Modaks Ingredients Rice flour 2 ½ cups Large pinch of salt Oil 1 tbs Coconuts finely grated 2nos Grated jaggery 4 cups Elaichi powder 1 tsp Method • Boil two and half cups of water. Add salt and oil. Slowly stir in the rice flour, mixing thoroughly to avoid any lumps. • Cook till flour mixture becomes thick. Remove from the vessel and keep aside. • Make syrup with jiggery, cooking it over a slow fire. • Test its consistency, by adding a drop of jaggery into a cup containing a little water. • When it forms a tiny ball, add the grated coconut and cook over a low flame. • Cook until the mixture is thick. Add cardamom powder. Cook until the mixture is dry. • Remove from fire and allow it to cool. • Take one portion of rice dough, place it in the palm of your hand and press into a small puri with the right thumb. • Place a small portion of the jaggery mixture in it. • Seal the puri by making small pleated ends and close the top by pinching the pleats carefully. • Once the modaks are stuffed and ready, steam them for about four minutes in a pressure cooker without using the whistle. • Remove them when they are done and arrange them in a plate or tray.

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Food Service Business:

Exciting and Challenging Times The Indian food services segment has been experiencing a spurt in growth. There are several factors influencing this trend. The increasing income of the middle class in the recent times, and their willingness to indulge themselves with products and services that they had avoided till a decade ago due to their negligible purchasing power has given an impetus to the food services sector of the country. The influences of globalisation and lifestyle changes in urban India, characterised by increasing number of working couples with less time to cook meals at home have also contributed to the sector’s growth in the recent years. Ashok Malkani looks into the various segments of the food services sector– QSR, casual dine and fine dine – to find that there are tremendous growth opportunities in all segments, thereby making food service an attractive business proposition for new entrepreneurs.

he eating out trend in Mumbai, as in the rest of the country is increasing, and this is only expected considering the fact that middle class India is now having less time to cook meals at home, and also having the purchasing power to spend at restaurants on a frequent basis. The influence of globalisation and travelling overseas has also made a section of urban India very much aware of the global food & beverage trends, and also enabled those people to appreciate the nuances of exotic cuisines. This has also given a fillip to the food service business in India. The predominantly young demographics of India where 65 percent of population is below 35 years of age, has also perhaps given a fillip to the food service business in India, as the young population, especially if they are loaded with healthy disposable incomes, are prone to indulgences which include

eating out too. The concentration of purchasing power in young hands has a significant impact on the food services market, specially on segments like QSR, cafes and pubs. Moreover, the investment required for a restaurant is generally much less

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than that of even a non-star hotel, and the gestation period of a restaurant is also generally much lower than a hotel or a resort. And most importantly, in this evolving scenario, the earnings from restaurant business in urban India is much more sure than from the hotel

Aug-Sept ’13

BUSINESS business. This also may encourage hospitality players to invest in the restaurant business. Now there is niche market space for fine dining outlets, casual dining outlets, health food, fast food, high-end bakeries and many other food service formats in the industry. This is a good sign for the entrepreneurs thinking of venturing into the Indian restaurant business. According to the recently released ‘India Food Services Report 2013’ by the National Restaurant Association of India (NRAI), presently, the estimated size of the food service industry in India — which includes both organised and unorganised sectors — is worth Rs 2, 47,680 crore, which is expected to reach Rs 4,08,040 crore by 2018, through a CAGR of 11 percent. According to the report, over the past few years, the Indian food services market has gained increased prominence and grown to include a large number of brands across various food services formats, alongside the presence of stand-alone outlets and a large unorganised market. However, even today, despite the proliferation of a number of brands in the Indian restaurant business, the Indian food services market is predominantly unorganised in character. The estimated size of the unorganised food services market in the country is Rs.172, 685 crore, comprising 70 percent of the total food services market in the country. The report reveals that the organised food services market in the country, which comprises chain and licensed standalone outlets, is estimated at Rs.67,995 crore in 2013, and it is projected to grow at a CAGR of 16 percent over the next five years, to reach Rs.145, 770 crore in 2018. Despite its several challenges, there is no denying the fact that the Indian food services sector has a vast untapped potential with eating out becoming a regular form of entertainment for consumers these days. The potential is not only for growth, but also towards variety. The influence of travel and television on the eating habits of urban Indians has also encouraged Indian entrepreneurs to open restaurants specialising in exotic cuisines, which has given more variety to Indian restaurant business than was witnessed a decade ago. One of the areas where the Indian restaurant business has made rapid inroads in the recent years is the QSR.

Growth of QSR According to NRAI’s above-mentioned report’s findings, quick service restaurants (QSR) and casual dine-in formats account for 74 percent of the total chain market in the country, while cafes make up for 12 percent. Fine dining and pubs, bars, clubs and lounges (PBCL) comprise the rest of the chain market. The present size of the chain QSR market in India is Rs.5500 crore. According to NRAI report, this market shows impressive growth potential and is projected to grow at a CAGR of 25 percent over the next five years, to reach a figure of Rs.16, 785 crore in 2018. NRAI report also states that this segment is expected to witness increased activity through market expansion and entry by various players According to RNCOS’ research report titled Indian Fast Food Market Analysis (published in August 2011), the Indian fast food industry is anticipated to grow at a CAGR of around 34 percent during 2011-2014. The research by RNCOS further revealed that there was a large scope of growth for fast

Aug-Sept ’13

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BUSINESS food business in the untapped tier-II and tier-III cities of the country. The fast food of QSRs provides with convenience for today’s fast-paced lifestyles, where filling snacks are often taking the place of formal main meals. This is coupled with increased interest among the upwardly mobile urban Indians and even urban middle class Indians towards international snacks like burgers and pizzas, to create a bright scenario for the QSR business in India. International QSR players offer specialties like burgers, pizzas, wraps, sandwiches, etc. Taco Bell has introduced unique cuisine options like nachos and falafel to Indian platter. However, Indians like global food with local flavours and ingredients and taking into account of India’s tastes, many multinational QSRs are offering their fast food tailored to Indian tastes, thereby creating a business savvy mix of localisation and globalisation. Still the chain QSR segment in India has a concentrated presence across metros and mini metros with 72 per cent outlets located there. For multinational and national QSRs to reach deeper into India, their price should be made more attractive and offerings need to be more regionspecific. Chain QSRs Present in Different Types of Cities in India

Chain QSR Market Growth in India

Source: Technopak Analysis mentioned NRAI report, the size of the chain café market in India is estimated at Rs.1520 crore in 2013. The report predicts that this market is expected to grow at a CAGR of 20 percent to reach a figure of Rs.3775 crore in 2018. The report states that currently there are 100 café chains and bakery brands in the country, with an estimated 31003200 outlets spread across various cities of India. As competition is increasing among the café coffee outlets, players are trying to position themselves differently by tailoring their offerings in terms of outlet’s ambience, and in terms of developing newer products. The report reveals that cafes have the highest brand density in metros and mini metros of India, which are more open to the coffee drinking culture. Not surprisingly, the report states that Café Coffee Day is the largest coffee café chain in India, in terms of number of outlets, followed by Barista Lavazza. The report also points out that Café Coffee Day has 50 percent share of the café market in the country, followed by Barista Lavazza, which has 11 percent share of the café market.

The casual dine market, unlike the QSR, is led by domestic players which are mainly region specific. Several new players are making a foray into this segment. At present the number of outlets is believed to be around 17001800. Few examples of the players are Pizza Hut, Papa John’s, Rajdhani, Moti Mahal, Indigo Deli, etc. About 45 percent of the chain casual dine players are located in the metros, followed by mini metros with 35 percent. Their density is low around tier -I and tier-II cities. Chain Casual Dining – City Type and Percentage of Outlet Presence

Source: Technopak Analysis Many of these casual dining restaurants have a sales mix of dine in and non-dine in. However about 60 per cent of their sales are through dine-in option. Delivery services contribute

Casually Dine Source: Technopak Analysis

Café Coffee Culture Another growing trend in the Indian food service business is the mushrooming of the café coffee culture, which is buoyed by increased coffee consumption and lifestyle changes in urban India. According to the above-

Besides the QSR business, casual dining too is gaining ground in India. Casual dining restaurants now form the second largest segment of the food services market in India. This segment revolves around specific cuisines or themes focusing on elaborate menus, quality of food and, of course, presentation. Consumer indulgence on non-occasion outings is providing an impetus to the growth of this segment.

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about 30 percent while the rest – 10 percent – is accounted for by way of takeaway

Chain Fine Dine Market in India

Fine Dine The concept of fine dining too is gaining currency in urban India. The focus of the fine dining restaurants is on quality ingredients, authentic preparation, impeccable hygienic standards and uplifting ambience and decor. Dining at these outlets should not only be perceived as an eating out exposure, but as a holistic experience where all senses are supposed to be celebrated. This segment relies mainly on affluent consumers who are willing to indulge in and experience authentic forms of cuisine. If you are planning to enter in this segment, it may be added that its demand is mainly in metros and mini metros. The chain fine dine segment in India is estimated at Rs.500 crore. The chain fine dine segment is predominantly limited to star hotels and exclusive stand-alone entrepreneurial ventures. Over the next five years this segment is expected to grow to about Rs.1010 crore. The chain fine dine market in India has about 50 players having about 150-200 outlets across major cities. There is an absence of large chains in this segment and it is found that this segment is dominated by homegrown stand-alone brands. However, of late, it has seen an influx of premium luxury

young demographics and fast-paced lifestyles of nuclear families, together makes it an exciting time for the food service business in urban India. The trend of celebrating each and every occasion in an eating joint is also picking up slowly and steadily amongst young consumers with good disposable incomes, and this trend is spreading among the elderly too. The occasions to hang out with friends and go out to eat with the family are also becoming more common, making the growth of this industry imperative, and providing opportunities to the enterprising entrepreneur in the food service business. However, though the abovementioned statistics indicate great opportunity for the food service business in India, but there is no denying the fact that today’s guests in the restaurants are becoming much more demanding in terms of authentic and/or innovative taste, quality ingredients, and exotic dishes. The younger crowd is very much interested in experimentation with flavours, ingredients and cuisines. This will also induce the Indian restaurant business to perform better and attain global standards.

Need for State Support

Source: Technopak Analysis brands which not only offer an exclusive experience but also offer newer cuisines. An example is Hakkasan, which imports 80 percent of its ingredients from Japan and offers Cantonese cuisine. The fine dine segment needs to be innovative by way of introducing customised menus, Chef-customer interaction, etc To this segment goes the credit of introducing several exotic dishes like sushi or innovative techniques like molecular gastronomy in their kitchens, which have enriched the Indian food service business during the course of years.

Exciting Times Overall, the increased disposable incomes, maturation of globalisation,

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Despite the significant growth potential of the Indian food services sector, and its contribution towards the nation’s economic growth and employment, and its huge contribution to state exchequer, the industry is not getting adequate support from the government. “The restaurant industry is a key driver for the overall retail business. Restaurants are fast emerging as one of the most significant contributors to the Indian economy in terms of VAT contribution, direct and indirect employment and other government levies,” noted Samir Kuckreja, President, NRAI. He appealed to the law makers to give a serious look to the Indian food services industry. “We are proud to announce that the industry currently employs 4.6 million people directly which is projected to grow to 8 million by 2018,” said Kuckreja, while commenting on the launch of the NRAI’s India Food Services Report 2013.

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It may be added that the industry is burdened with multiple taxes like VAT, excise and service tax besides different state taxes, which add up to 17.5-25 percent of the bill value. The industry feels that the high taxation is a serious impediment to market growth. Rajeev Panjwani, Vice President of NRAI, feels that though the industry has been growing rapidly, to continue to do so, it would require the support of the government which is falling short. “India’s food service industry is at a nascent stage of development and though it has witnessed significant growth with the expansion of international and domestic chains, it is necessary that the industry garners the support and recognition from the

government and its agencies. A strong and collaborative working relationship between the government and players of the restaurant industry will

A similar view has been expressed by Amit Jatia, Vice-Chairman, Hardcastle Restaurants (McDonald’s India - West & South) and NRAI, Chapter Head, Mumbai. ‘The Indian food services industry has experienced healthy growth during the past few years and over the ensuing five years the industry is expected to continue growing at an exponential rate. This healthy growth is however, marred by our concerns on multiple taxes (implementation of GST, service tax),” said Jatia. Jatia also pointed out several other problems plaguing the industry which include the high food and commodity costs, paucity of skilled manpower, need for better supply chain and cold storage systems, and multiple licensing issues. Industry feels that government’s involvement in resolving these issues are needed. Saloni Nangia, President, Technopak Advisors believes that the socio-economic impact of the Indian food service industry has not been

Taxation in Food Services Outlets Type of Tax

Tax percentage

VAT – Food and non-alcoholic beverages

12.5

VAT – Alcoholic beverages

Service Tax

4.94

constitute a true acknowledgement of the contribution made by the Indian food service industry in shaping the country’s economy,” elsborated Panjwani.

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dealt with extensively, which is probably the reason for the government’s negligence of the industry. So we can say that these exciting times for the Indian food service business are also impeded by several challenges; some new and some old. The Indian restaurant business not only needs to raise its bar in order to match consumer demands(a new challenge) but also needs to tackle the issues of shortage of quality manpower, supply chain and cold chain bottlenecks(old challenges), along with myriad taxation challenges. However, it is expected that the new entrepreneurs entering this business would explore the opportunities and overcome the challenges to create new yardsticks of success in this business. The support of the government in this regard would of course, be very much appreciated. ■

Aug-Sept ’13

F E AT U R E

The Growing Trend of

Healthy Eating By Swarnendu Biswas

he growing health consciousness in the society as a result of globalisation and the growing threat of lifestyle diseases as a result of our predominantly sedentary lifestyles and a long legacy of wrong food habits have eventually induced a significant section of urban Indian society to opt for healthy food & beverage choices. The increased disposable incomes in select but sizeable pockets of our society have also contributed towards giving momentum to this trend. Then there is the beauty and glamour factor behind the growth of healthy food products in urban India. “People now make a conscious effort to look good and many of them are aware that 75 percent of how they look is determined by what

they eat. This tendency to look good has also contributed towards making healthy eating a major concern with many people. They want to eat low calorie food, which is also tasty,” proffered Dr. Anjali Mukerjee, the Co-Founder and CoChairperson of Mumbai-based Health Total. Anjali is one of the renowned health and nutrition experts of the country. Here it deserves a mention that Health Total is an eminent name in the Indian nutrition and wellness industry. The weight loss or other health program of Health Total are carefully customised for each individual based on her/his genetics, lifestyle, prakruti (body type analysis) and age. Even Nita Mehta, the culinary guru of our times and the renowned author of myriad best-selling books on cookery asserted that “Looks are now important for all age groups of people and now they also understand that good, healthy food makes your body beautiful, be it your skin or hair.”

The Shifting Preferences We can say that awareness, need and lifestyle factors are combining to create a demand for healthy food & beverages in urban India. Nowadays, in many urban Indian households (not all, but definitely in sizeable numbers of them), especially if they are relatively well-off households with some degree of global awareness, breakfast has made or is perceptibly making a smooth transition from aloo paranthas or puri sabzi to cornflakes, whole grain breads, fruit juices and other assorted health drinks, and fresh dairy products. There is a growing tendency in many upwardly mobile urban Indian households towards consumption of products with oats

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and wheat flakes, which happen to be excellent sources of fibre, and are very good for the functioning of the intestinal tract. Besides they are spruced with cholesterol lowering properties. However, we must remember that the concept of healthy food and drinks is not entirely new to our country’s consumer behaviour. For example, the fruits and milk have time-tested legacy as healthy food and drinking options, and were and still are regarded as especially essential for growing children. But healthy food and beverages were not as fashionable and nor were as integral to the lifestyle of upwardly mobile urban India as they are nowadays, and nor they had such an all pervasive impact on the dietary patterns of growing numbers of urban Indian households as they are now. These days, the healthy food and beverages have made their presence felt in many of our lives and lifestyles in the form of breakfast, lunch, evening snacks, dinner and also eating out options. According to Technopak Advisors, a New Delhi-based research and consultancy firm, the health food market in India is estimated to grow at a compound annual growth rate of 25 percent-28 percent to reach Rs.22,500 crore by 2015.

Aug-Sept ’13

F E AT U R E Healthy Snacking Urban India’s growing interest towards healthy eating can also be reflected in their evolved choices of bakery products. The relative abundance of multi-grain breads, whole grain breads and sugar free desserts in recent times endorses this trend in postmodern India. In fact, this growing shift in preference towards healthy bakery products has induced many bakeries to change their offerings to more healthy ones. “For cakes and pastries, whipped creams on top are no longer the trend. Lighter frostings like cream cheese/ yogurt are increasingly substituting full fat cream. Instead of whipped cream blobs for garnish, fruits are increasingly making a wonderful, healthy garnish for desserts,” asserted Nita. Snacking is frequently taking the place of main meals in many busy lifestyles, or at the least emerging as a viable option to satiate the in between hunger pangs. So it is no wonder that going by urban India’s growing predilection towards healthy eating and drinking options, healthy snacks would adorn the supermarket shelves in crowded numbers. Though at Rs.300 crore, the Indian

Aug-Sept ’13

health snack market is at a nascent stage, and comprises just 5 percent of the total Indian snacks market, but the potential of healthy snacks, especially if viewed in the backdrop of urban India’s fast-changing socio-economic profile with increasing number of working couples with fastpaced lives but choosing to have healthy lifestyles, the potential market of healthy snacks seems to be huge. Britannia can be regarded as one of the important players in the domain of healthy snacks. Britannia NutriChoice Oat Cookies and Britannia NutriChoice Ragi Cookies are scientifically created to suit the special lifestyle and nutrition needs of diabetics to manage extreme swings in blood sugar. In addition, the oat fiber in

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Britannia NutriChoice Oat Cookies lowers rise in blood sugar, helps control blood cholesterol and helps one feel satisfied and active for longer. Ragi helps lower blood glucose levels and is a rich source of magnesium, which is instrumental for the production of important enzymes. Britannia NutriChoice Ragi Cookies are a good source of fiber, both soluble and insoluble, for heart and digestive health. Then there is Britannia’s NutriChoice Digestive Biscuit, which is made with 50 percent whole-wheat and packed with added fibre that accounts for 10 percent of our daily dietary needs. Britannia NutriChoice 5 Grain biscuits are made from five carefully chosen healthy cereals

F E AT U R E (oats that help reduce bad cholesterol, corn which promotes heart health, ragi, which is a good source of both calcium as well as fibre, rice, which is low in fat, and wheat that provides wholesome energy). These biscuits are delicately sweetened with natural honey, and come in unique large oval shapes. They can be healthy option for satiating in between bouts of hunger. Of course, Britannia is not the only player in the realm of healthy snacking segment. A case in the point is the Parle Products’ Actifit Digestive Marie, with its rich fibre content and less fat, thereby making it a healthy snacking option. Aliva Multigrain Waves from PepsiCo India, which comes across as a light & crispy baked snack made with healthy multigrains like corn, rice, wheat & oats, is another of the many healthy and tasty snacking options invading the Indian snacks market.

Probiotic Dairy Dairy products endowed with health characteristics have also shown increase in popularity in India over the years. Indian probiotic dairy industry is evolving at a steady pace with opportunities for tremendous growth in near future. The probiotic dairy products do have a high potential of success in urban Indian market, where fast-paced lifestyles are making people prone to digestive problems. It is expected that probiotic yogurt sales in India will cross 100,000 thousand packets by 2015. Amul is the leader in probiotic yogurt sales in India and is likely to remain as a leader in the years to come. Probiotic drink sales volume is likely to reach a little less than 100,000 thousand bottles by the year 2015. Amul is a leading player in probiotic dairy products. Amul Prolife Probiotic

Lassee and Amul Flaavyo Yogurt contain live probiotic bacteria, which helps digestion and improve immunity. Both of them are made from natural ingredients. Amul Flaavyo Yogurt is fortified with essential vitamins. Amul ProLife Probiotic Dahi from Amul is another probiotic option from this renowned dairy brand. Nestle ActiPlus Probiotic Dahi from Nestle is also enriched with the goodness of more than 100 crore special probiotics in every serving of 100 gm. The daily intake of this product can help strengthen your digestive system. This healthy curd is also 98 percent fat free. Nestle has also introduced fruit yogurts in blueberry, strawberry and mango variants. This product combines the goodness of natural yoghurt and fruit and was developed in line with the key consumer health trends and feedback from consumers. The fact that this product too is low in fat enhances its health potential. Mother Dairy is also playing an important role in the growing market of healthy dairy products. Mother Dairy’s Probiotic Dahi contains billions of BB-12 friendly bacteria, which have high survival rate in the stomach resulting in good digestion and absorption of nutrients thereby facilitating improved overall health. The product also contains prebiotic fibre which stimulates activity of probiotic bacteria, contributing towards improved digestive health. Mother Dairy’s Dietz sugar free range of ice creams, which is available in two flavours of Natural Vanilla and Kesar Almond, was created to enable people to enjoy the delightful taste and the rich, creamy texture of ice creams without the guilt of consuming all those extra calories. The milk fat content in Dietz range of ice creams is 75 percent less than that in regular ice creams, making it ideal for weight watchers. Dietz ‘sugar free’ range is low on calorie and high on dietary fibres, and is endowed with high protein and less fat.

Drinking Rightly The market presence of these and many other healthy dairy products indicate India’s growing preference for healthy eating option. An array of healthy drinks is

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also influencing urban India’s beverage choices. Among healthy drinks Yakult comes easily to the mind. Yakult is a probiotic health drink, which contains more than 6.5 billion beneficial bacteria (Lactobacillus casei strain Shirota). The bacteria in Yakult are resistant to gastric juices and bile and reach the intestine alive to impart health benefits. Daily consumption of Yakult helps improve gut function and facilitates to build immunity. The growing popularity of health drinks in India is evident from the fact that the growth rate of the carbonated drinks in India did decline substantially between 2009-2012, whereas, according to ASSOCHAM, the country’s non-carbonated drinks market, which comprises fruit drinks, nectars and juices, and energy drinks, is expected to grow at a CAGR of 35 percent to reach a figure of Rs.54, 000 crore in 2015, from Rs. 22,000 crore in 2012. This trend is reflected in a plethora of fruit juices and other non-carbonated drinks adorning our market shelves. A section of Indian consumers are showing preference for healthy non-carbonated beverages even if they are relatively more expensive than the carbonated options.

Organic Growth The popularity of organic food is also on the rise, and super health food options like spirulina and wheatgrass juice are becoming vogue among the higher echelons of the Indian society, especially in the metros, whose numbers are no longer that insignificant. Though only a few in India could afford high-end health food products or organic food on a regular basis, the perceptible shift towards healthy eating is becoming evident. However, entrepreneurs and the government can make organic food become more popular and economically accessible to people by giving proactive support to organic farming rather than pesticide-influenced agriculture, which have negative environmental and health effects. Overall, one can say that the trend towards healthy eating is expected to mature further in India, with the years to come, along with growing health consciousness and increased disposable incomes in the society. I

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AGRI

Fennel as a Crucial Ingredient By Sharmila Chand

ennel is an herb emitting great flavour. Fennel is a plant of Mediterranean origin, which was known to the ancient Greeks. Its usage spread across Europe during the imperial rule of the Roman civilisation. Fennel is also grown in India, the Orient, Australia, and South America, and has become naturalised in the US. Interestingly fennel has applications as herb as well as spice. All parts of the fennel part are edible; the roots, stalks and leaves, with the spice coming from the dried seeds. Known as the “meeting’ seed” by the Puritans who would chew it during their long church services, the name funnel derives from the Latin word foeniculum, meaning “little hay.”

all fish dishes, especially as a court bouillon for poaching fish and seafood. Fennel is also an important element of Chinese Five Spices and of some other curry powders. Besides having wide usage in fish dishes, fennel is also being extensively used in cheese spreads, and vegetable dishes.

Fennel in Culinary Fares Fennel plays a significant role in a wide variety of cuisines. As an herb, fennel leaves are used in French and Italian cuisines, in sauces for fish and in mayonnaise. Fennel is also used for seasoning of pork roasts and spicy sausages in Italy, especially the Florentine salami finocchiona. Overall, fennel plays a prominent role in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes and risottos. In many culinary traditions, fennel is regarded as an ideal herb for fish dishes. The British apply fennel seeds in almost

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Aug-Sept ’13

AGRI When rubbed between fingers, fennel seeds emit a sweet fruity-aroma similar to anise. Fennel seeds have wide culinary applications as a savoury spice. It is primarily used in cooking as a condiment and flavouring base. For keeping the fragrance and flavour of fennel intact, fennel seeds are generally ground just before preparing dishes or whole seeds are lightly roasted before using them in a recipe. Fennel seeds are also being used in India as part of curry powder. Fennel is an essential ingredient of the Assamese, Bengali and Oriya spice mixture named panch phoran, which is an important element of the culinary traditions of these three states. Moreover, the sugarcoated fennel seeds are used as a chewing condiment to improve digestion after a meal, in India, Pakistan and Bangladesh. In bakery also fennel seeds have wide usage; they are used to flavour breads, dough, cakes, biscuits, and cheese. In some parts of India, fennel leaves are seen as leafy green vegetables either by themselves or when they are mixed with other vegetables, which are cooked to be served and consumed as part of a meal. Fennel is also an important spice in Kashmirâ&#x20AC;&#x2122;s and Gujaratâ&#x20AC;&#x2122;s cooking traditions. In Lebanon, fennel is used to make a special kind of egg omelette, along with onions and flour, which is known as ijjeh. Fennel has applications in not only food but also in alcoholic beverages. Several liquors such as fennouillette, akvavit, gin are flavoured with fennel. Fennel is one of the chief ingredients in an alcoholic beverage named absinthe.

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Healthy Fennel Besides its culinary properties, fennel has some health benefits as well, which should make the F&B industry treat it as a healthy condiment. Fennel has a long history of being used as a remedy for indigestion in traditional medicines. Fennel seed decoction or added as spice in food has been found to increase breast milk secretion among nursing mothers. That is not all. For newborn babies, fennel gripe water can remove colic pain and facilitate in digestion. Fennel seed oil can give one relief from coughs and bronchitis and is also used as a massage oil to alleviate joint pains. I

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DAIRY

The Cultured Yogurt varies from one region to another. It is still among the most popular dairy items of our day-to-day menus, whether we live in cosmopolitan or rural India.

Curdling Up

ogurt is a semi-solid, processed and fermented milk product, mostly prepared from cow’s milk. Yogurt is produced by the act of bacterial fermentation of milk. The bacteria used to make this dairy product are known as ‘yogurt cultures.’ Although milk from various domestic animals are used for yogurt production, but most commercial yogurt production units across the globe now use cow’s milk to maintain a consistent taste. However, yogurt can be prepared with any type of milk; be it from cow, buffalo, goat, and sheep. But nowadays, soymilk is also seen as a new-age component for commercial yogurt preparation. Tangy and nutritionally excellent dairy product, yogurt is served often as an accompaniment with the main meal as well as a component for enhancing the taste of various cuisines. The fruity and nutty sweetened form of yogurt is often offered as a dessert at the end of a meal. Many a time, it is used in baking some bakery items like muffins to get extra spongy consistency. Since time immemorial, this form of curd is being consumed in almost every part of the world with variations in forms and taste. Generally taste and texture of yogurt differs according to the quality of the milk used, which

Yogurt is a semi-solid, processed and fermented milk product, mostly available with a consistency similar to that of thick, creamy and whisked curd. To relish yogurt, one has to use good quality milk that contains a higher concentration of solids than normal milk. The milk that possesses more solid content bestows a thicker and firmer texture to the yogurt. In its preparation route, milk is processed and pasteurised for attaining a good output. Often, most producers add non-fat dry milk (NFDM) or milk powder to thicken the milk. Inoculating certain bacteria into milk, which work as starter culture, makes yogurt. They are commonly known as streptococcus thermophilus and lactobacillus bulgaricus. Yogurt is processed and packaged in such a way that it has longer shelf life than the natural curd. Curd is prepared by seeding natural bacteria called lactobacillus, thus the milk does not need to be processed before making curd. However, before preparing yogurt, milk has to be processed and then it is inoculated with starter culture and other additives that infuse flavour and aroma. The sweetened form of yogurt is available in various mouthwatering flavours and attractive packaging. Various types of milk can be used for producing yogurt, such as whole milk, partially skimmed milk, skimmed milk or full cream. Despite this, for yogurt production, one needs to confirm certain criteria in

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regard to quality of raw milk for yogurt production. It helps to ensure good development of yogurt culture. The milk with low bacteria count is preferred for making yogurt, as it helps to keep the product for longer duration. The milk should be free from antibiotics, sanitising chemicals, mastitis milk, colostrums, and rancid cream. Also, it is ensured that there is no contamination by bacteriophages.

Thickening and Stabilising In Europe, yogurt tends to be ‘runny’, but in USA people prefer to eat a little thicker and firm yogurt, hence the concentration of powdered milk depends on the choice of required consistency in yogurt. In the era of health food, soymilk with its high protein content is replacing the natural one. This is even evident in the yogurt market where it is made with soymilk in many countries. Still this has a major disadvantage. Soymilk does not contain lactose, and absence of lactose and certain type of carbohydrate sugar deters the fermentation, which becomes a major obstacle in the growth of yogurt culture. Besides this, soymilk should be blended with some thickening agents like gelatin, pectin or agar powder. One needs to dissolve the agar powder in

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DAIRY cold water and then bring it to a boil before using it. In the process of preparing yogurt, one needs other dairy products as ingredients such as concentrated skimmed milk, nonfat dry milk, whey and lactose. These are often used to increase the non-fat solid contents in the milk. A certain amount of sweetener is added for the sweetened form of yogurt. It can be glucose or sucrose, or high intensity sweeteners e.g. aspartame, etc. Besides all these, one needs to add some stabilisers that give yogurt a firm consistency, which could be in the form of gelatin, carboxymethyl cellulose, locust bean Guar, alginates, carrageenans and whey protein concentrates. Consider the fact that absence of lactose content or some type of carbohydrate sugar will not allow the culture to grow. To eschew this state, it becomes necessary to add some amount of sugar, glucose or sucrose at a rate of about 2 to 3 percent by weight of the whole mixture.

As it Comes… There are three types of yogurts available in the markets that cater to a

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wide array of tastes and preferences. The range includes regular yogurt, low-fat yogurt and non-fat yogurt. Yogurt made from whole milk has at least 3.25 percent milk fat. For strict dieters, low-fat and non-fat yogurt is also available. These products are low in calories and contain less fat than regular yogurt. Low-fat yogurt is made from low-fat milk or partially skimmed milk and contains between 0.5 to 2 percent milk fat. Non-fat yogurt is made from skimmed milk and contains less than 0.5 percent milk fat. Other demarcation of yogurt products includes fruit on the bottom style, soft serve and hard pack frozen yogurt. Fruit-on-the-bottom style is a sweetened form of yogurt, which is layered with fruit mixture at the bottom and then filled with inoculated yogurt. It is generally prepared in a set style in which incubation occurs in the sealed cups. The flavour of fruits spreads during the period of incubation. Soft serve and hard pack frozen yogurt is available in many fruity flavours, in stirred style yogurt form. Some of the famous yogurt recipes are

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the Continental, French, and Swiss. Two popular traditionally Indian forms of yogurt are delightfully consumed as desserts in India. One is mishti doi, which is flavoured with caramel sugar and served in earthen pots and other is shreekhand, which is sweetened after draining the whey from the set curd.

Yogurt Beverage In the field of cold beverages, many varieties of yogurt drinks are gaining popularity. These products are essentially prepared in stirred style in which total solids content do not exceed more than 11 percent. Manufacturing procedure of yogurt beverage differs from normal yogurt process where the mixture is homogenised further to reduce viscosity. The required flavours and colours are added invariably in the mixture while processing. Heat treatment is applied at the end of the process to extend the storage life of the product. HTST pasteurisation with aseptic processing at 2-4°C give a shelf life of several weeks, whereas UHT processes with aseptic packaging give a shelf life of several weeks at ambient temperature. ■

BAKERY

Breads Roll Through Time By Ashok Malkani “A Jug of Wine, a Loaf of Bread—and Thou Beside me singing in the Wilderness— Oh, Wilderness were Paradise enow!”

o wrote Omar Khayyam, denoting the importance of a loaf of bread even in those times. The story of bread and cake began with neolithic cooks and marches through the post-modern era of the twenty-first century with hardly any sign of abatement. History has proved that civilisations are unable to continue without breads for a sustained period. Bread is a staple food, which is arrived at by cooking a dough of flour and water. Often this concoction is infused with additional ingredients. Doughs are usually baked, but in some cultures and cuisines, breads come as steamed, fried, or baked on an un-oiled frying pan. Salt, fat and leavening agents such as yeast and baking soda are the common ingredients of bread. Breads may be leavened or unleavened. Leavening is the process of adding gas to a dough before or during the baking process in order to create a lighter, and more easily chewed version of bread. Some of the oldest breads in history are the flatbreads which include pita, naan, lavash, lefse and tortillas. These

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Aug-Sept ’13

BAKERY delicious and versatile flat breads are quick to cook, and originated in places were there was scarcity of fuel. They are usually baked in portable clay ovens known as tandoors. Generally, a loaf of bread is made from wheat-flour dough that is cultured with yeast, then allowed to rise, and eventually baked in an oven. However, breads are also being made from the flour of other wheat species like durum, spelt and emmer, and also from rye, barley, maize, and oats, and they are usually but not always, prepared in combination with wheat flour. There is a wide variety of breads made from different grains.

Broadly Bread Types White bread is comprised of wheat flour from which the bran and the germ are being removed through milling. Milling endows a longer shelf life to white flour through removing the bran and germ. Removing the oil in germ facilitates the white bread to be stored for comparitively longer periods than it would have been if oil

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was not removed. Besides, the flour used in white bread is often bleached with potassium bromate or chlorine dioxide gas in order to eliminate the presence of slight yellow colour and

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make its baking properties more predictable. Though milling process helps to enhance the shelf life of white flour, it does away with nutrients like dietary fibre, iron, B vitamins and

BAKERY

micronutrients. Brown bread is referred to as bread made with large amounts of whole grain flour, usually rye or wheat, and sometimes with dark-coloured ingredients such as molasses or coffee. In the Canada and the US, the brown breads are mostly known as whole wheat breads. Whole-wheat bread is a type of bread made using flour that is partly or entirely made from whole or almost-whole wheat grains. Here it deserves a mention that whole wheat flours that contain raw wheat germ instead of toasted germ, contain higher levels of glutathione, and thereby leads to lower loaf volumes. With the rising health consciousness spearheading through the society, the whole wheat breads are gaining popularity in India. Then there are wholemeal breads which contain the whole of the wheat grain (endosperm and bran). In North America, this bread is also referred to as whole-grain or whole-wheat bread. Wholemeal bread has comparatively higher mineral and vitamin content than the white bread, as the former doesn’t eliminate the bran and germ from the wheat. One slice of commercial whole wheat bread contains 71 percent carbohydrates, 14 percent fats and 15 percent proteins. Estimated fibre carbs for each slice of whole wheat bread is about 11.00 gm. Following are the

other ‘commercial whole wheat bread’ nutrition facts, when serving size is 1 normal slice. As the name suggests, different types of whole grains make up for a multigrain bread. Mixed or multigrain breads are made from a mixture of wholemeal, white or rye flour and may contain wheat germ, honey, gluten, non-fat milk solids, cracked and whole grains of wheat and other cereals such as rye, oats, corn, barley, rice millet and triticale. Varied choices of multigrain breads can be arrived at through blending of various grains, fruits, nuts, morsels of vegetables, seeds, and spices. There are basically two types of multigrain breads —light multigrain breads and heavy multigrain breads. Light multigrain breads have an openness like that of the white breads, and is characterised with small kibbled grains, oats or other wheat mixed through the breads. The essential features of heavy multigrain breads are small volume, dense texture and a high grain content. Light multigrain breads simulate the white breads in terms of composition; heavy multigrain breads have similar or greater density than wholemeal breads. The kibbled bread has kibbled grain or the grain which has been grind into small particles. Many types of grains can be infused to get the kibbled bread. Before mixing the

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grains, the grains need to be soaked in water for several hours because unsoaked grain in bread doesn’t make for a pleasant chewing experience. This bread also needs extra gluten to add strength to the dough so that it can hold up the extra weight of the grains. Wholemeal bread made from rye or an amalgamation of rye and wheat flour is called a rye bread. It was first manufactured in Europe and comes in various shapes and styles. Here it deserves a mention that rye flour and ordinary flour are not the same thing. Rye flour has only small amounts of dough strengthening proteins, and thus it produces weak dough. Rye flour is also saddled with more amylase enzyme, which breaks down starch into sugars. Rye doughs involve less water than dough from ordinary flour, and as such they are tight and retain their shape. Moulding, proving and baking in rye breads also required to be modified so as to handle the weak, sticky dough. Conventionally, the making of rye breads goes through several proving stages for increasing the acidity and eliminating the amylase, which prevents the bread from becoming sticky. The sour dough method is the most popular traditional method of making the rye bread. Chapatti, naan, roti, parantha are

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BAKERY examples of our good old Indian breads. The Indian breads comprise a wide variety of flatbreads and crepes. They are essential elements of a diverse array of Indian cuisines. While most of these breads originated in India, the origin of naan can be traced to Central Asia.

origin of the family of bagel-type breads to medieval Italy. A baguette is a long thin loaf of French bread generally known in English as ‘French stick’, or as ‘French loaf ’. However, this hard crusty loaf didn’t originate in France; it was invented by the bakers of Vienna during the industrial revolution. Steam ovens were responsible for the manufacturing of this type of bread.

The Flat, Round and Stick Breads There are a number of other popular breads or bread-based dishes available across the globe. Some of them are given below: Pita is a soft and thin flatbread of middle-eastern origin, perhaps the oldest breads known to the humankind. They are the basis for a number of popular dishes, the most notable of them being pizza. A variety of rolled sandwiches are also based on pita bread. According to the book An A to Z of Food and Drink, “Pitta (or pita or pitah...) Is a flat, roughly oval, slightly leavened type of bread characteristic of Greece and the Middle East. Typically eaten slit open and stuffed with filling, it became a familiar sight on the supermarket shelves of Britain and the USA in the last quarter of the twentieth century.” Lavash is also a popular flat bread option. The origin of this Armenian cracker bread is also ancient. Long ago this bread was popular in Caucasus and the neighboring middle-eastern regions, where it still is. Its timeless recipe has undergone very less change over the centuries. This leavened thin crisp bread usually made with wheat flour, germinates from tandoor and is ideally served with kebabs. Lavash can also be partaken as wraps. It can be stored for a long period and comes in a variety of shapes. Focaccia is a flat bread option from Italy, which over the years have gained global recognition. It is an yeasted bread dough, which is often mixed with oil, herbs or onion. Topped with olive oil, spices and other products, it is believed to be an early version of modern pizza. This oven-baked bread is characterised with a fairly dense structure and can be easily served with a wide variety of additions, ranging from olives baked into the bread to rosemary sprinkled on the top. The ancient recipe of this

The Enduring Appeal

bread, according to many food historians, did owe its origins with the Etruscans or the ancient Greeks. Bagel, which is a popular bread product in the US, Canada, the UK and in Australia, is traditionally shaped by hand from yeasted wheat dough into the form of a hand-sized ring, which is first boiled for a short time in water and then baked. The essential feature of bagel is a chewy and doughy interior, which is complemented by a crisp exterior sometimes. Often bagels are topped with seeds baked on the outer crust. Some bagels also have salt sprinkled on their surface. Though the history of bagel, like many other popular food items, is tangled in debate, but many modern food historians believe that bagel was perhaps originated in Poland, during the 17th century. However, Maria Balinska in her book titled The Bagel: The Surprising History of a Modern Bread, traces the

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All said and done, you can love bread, you can hate bread but there is very little chance that you can afford to ignore this essential element of human civilisation. Since its invention, bread has become the staple food in almost every diet of the world. Bread has gone through myriad recipes, shapes and methods of baking throughout history. Wars had been fought over land which grew grains, used to make breads. The enduring appeal of the breads is perhaps because of its extreme flexibility to adopt to any diet. Breads can accommodate so many different shapes and recipes catering to every taste and needs. They can be had with every meal of the day, and could be sumptuous options to have with snacks. What about sandwiches or bread omlette for breakfast, a huge pizza or some naans for lunch, scrumptious bread rolls as evening snacks, rotis for dinner, and bread and milk for supper? I am sure the package tastes not all that bad. All of these eating options require bread. Succinctly, bread has been gracing tables across the globe since the realms of antiquity, and most probably would continue to do so in the centuries to come. Bread is often regarded as being mainly responsible for weight gain when consumed in large quantities and along with foods laden with proteins and fats. However, if bread is being prepared with certain healthy ingredients and is being had in moderate quantities in our daily diet, then it can play a huge role towards a healthy lifestyle. Breads can cover half of our necessary calorie intake. One can say that over the centuries breads are being praised and derided, but their essential role in our diets I cannot be overlooked…

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Jan-Feb ’13

PRODUCT

Just Sandwiched forerunner to our open face sandwiches. But, let us not forget that today the open face sandwiches are delicate, and often are laden with innovative and expensive meat and fish cuts. Sandwiches have come a long way indeed.

The Name is Sandwich

andwich is considered a humble food but it need not be. Sometime back, a sandwich in England was touted as the most expensive sandwich at £85. And it was not even at a fancy restaurant in a five-star hotel but at the Selfridges Department Store in London. The ingredients, one might want to know, were Wagyu beef, lobe foie gras, black truffle mayonnaise, brie de meaux, red pepper mustard confit and English plum tomatoes, and the bread – 24-hour fermented sour dough bread! Well, though there are many admirers of a well turned out sandwich, but at the same time, for many of them and millions of others just the basic items of meat and good bread would be enough.

The Archaic Origins of Sandwich As per information shared by the sandwich enthusiasts, the first recorded sandwich was by the famous rabbi, Hillel the Elder, who lived during the 1st Century BC. He started the Passover custom of sandwiching a mixture of

chopped nuts, apples, spices and wine between two matzohs to eat with bitter herbs. The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt, and represented the mortar used by the Jews in their forced labour of constructing Egyptian buildings. Because he was the first known person to do this, and because of his influence and stature in Palestinian Judaism, this practice was added to the Seder, and the Hillel Sandwich was named after him. Historically, during the Middle Ages, thick blocks of coarse stale bread called trenchers were used in place of plates. Meats and other food products were piled on top of the breads to be eaten with fingers, and sometimes with knives. The trenchers, thick and stale, absorbed the juice, the grease and the aromas of the sauces. At the end of the meal, one either ate the trencher or, tossed the gravy soaked bread to the family dogs or gave as alms to the less fortunate. In other words, trenchers were clearly the humble

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It is said that in 1762, cooks at London’s Beef Steak Club, a gentlemen’s gaming club held at the Shakespeare Tavern, invented the first modern sandwich. The Society of Beef-Steaks’ was very exclusive, with 24 members and the Prince of Wales being its 25th member! They dined off beef stakes, accompanied by generous amounts of port and arrack-punch. The members met at 5 o’clock on Saturdays, from November until the end of June. John Montague (1718-1792) was the Fourth Earl of Sandwich. Montague was a hardened gambler and was at a table for hours at a time, sometimes refusing to get up even for meals. His valet got him meat tucked between two pieces of breads. Others too were inspired by him and began ordering the same. As Montague was the Fourth Earl of Sandwich, others too began to order ‘the same as Sandwich’. Originally, the sandwich was a piece of salt beef between two slices of toasted breads. But, then, what was this culinary delight called before being called the ‘Sandwich’? Mark Morton wrote an article in 2004 and researched widely for it. He says, ‘The sandwich appears to have been simply known as “bread and meat” or “bread and cheese.” These two phrases are found in the English drama during the 16th and 17th century. Mark Morton then goes on to give examples of phrases from plays such as ‘The Old Wives Tale’ by George Peele and ‘The Merry Wives of Windsor’, by Shakespeare and an anonymous play, ‘The Knave in Grain’ among other literary works that mention the sandwich as bread and meat or bread and cheese.

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Various Breads of Yesteryears However, the history of bread dates much farther than the history of sandwiches. Research shows that ancient Egypt was the home of modern bread. Archaeologists digging in Egyptian ruins found grinding stones and baking chambers, as well as drawings of 4,000-year-old bakeries and breweries. During this time, bakers were using different grains to create a variety of flavours for their breads. Wheat, which was the most common grain in Egypt, made excellent loaves. Then, to make their breads tastier, bakers began experimenting with different ingredients. Honey, eggs, dates, seeds and spices were added to provide a welcome and delicious variety of choices. They would also make their breads in different animal shapes – birds, fish and cows. Though breads were meant for everyday, some had special significance for rituals and festivals.

Breads for Sandwiches In contemporary India, breads used for sandwiches largely include whole wheat bread, rye bread, the nine grain bread, the brown bread, garlic bread, sesame bread, oatmeal bread and of course, the trademark jumbo white bread. At the hotels, shelf life of the breads would ideally be 24 hours after baking. At homes, we make our breads last much longer but they soon stop being ideal for a good sandwich. Many a small bakeries are known for their breads or rolls and these too are best enjoyed within a day of the purchase.

Fillings – Essential and the Exotic There really is no limit to our imagination when it comes to fillings for a sandwich. The traditional ones of course, include BLT (bacon, lettuce and tomato), ham, beef with horseradish, chicken with mayonnaise for the non-vegetarians, and tomato with cheese, cheese with other sauces and just crunchy vegetables for the vegetarians. Then, the more exotic varieties being tried all the time in England can include even chicken tikka masala filling or roasted vegetables; mushroom ragout or indeed a sea food one with salmon or prawns. Each has its own followers, and sometimes certain stores and restaurants get recognised for doing a particular variety better than others. Americans love their sandwiches with peanut butter, while Germans like the sour cabbage and the French want their delicate mustard.

Accompaniments to Sandwich A sandwich can be sold as a single unit in a plastic wrapping but when served on a big plate, it definitely needs some accompaniments to break the monotony. These do not mean the tomato ketchup or even the English mustard. We mean the tangy pickled vegetables or the chunky potato wedges. These are such an improvement over the boring crisps of the industrial variety or the thin and often tasteless French fries or chips (depending on whether you are from continental Europe or good old England). A couple of salad leaves or coleslaw make for a welcome addition too. All said and done, accompaniments and fillings are what sandwiches are truly made of. So experiment with culinary revolutions and remember that you have to enjoy your sandwich variant, and who knows. time might name one filling after you, thereby making your name famous for the posterity to remember ! ■

Aug-Sept ’13

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THEME CUISINE

Exploring

Korean Gastronomy By Sharmila Chand regions, fish, shellfish and seaweed harvested from the sea are used as the main ingredients in dishes.

Salient Features of Korean Cuisine Bap (Rice) Bap is the staple of Korean food. It is actually steamed rice which sometimes may also include other grains. There are many kinds of bap depending on the ingredients such as: huinbap (white rice); japgokbap (rice with barley, millet, and beans); byeolmibap (rice with vegetables, seafood and meat); and bibimbap (rice mixed with namul and beef ). Juk (Porridge) A traditional dish called juk consists of grains simmered for a long time with 5 to 7 times the volume of water. There are

opographically, Korea stretches out from north to south and is narrow from east to west. Therefore, the climate varies greatly from the northern region to the southern region. Since the northern region is mountainous while the southern region has more plains, their produce are also quite different. In each region of Korea, common people cooked local produce generation after generation, based on the local characteristics and historical tradition; stemming from the unique climate, topography and produce. Moreover, the flavours and presentation of food in Korea are also closely associated with the climate of its different regions. Since the summer is short and the winter is long in the northern region, the food is not as salty or spicy as the food of the southern Korea

region. In northern region of Korea, people tend to prepare a generous amount, indicating the personality of the local people. On the other hand, dishes in the south are saltier and spicier, and seasonings and salted fish are used more. Since the northern region of Korea is mostly mountainous, dry-field farming is common and cereal crops are produced in abundance. Meanwhile, in the central region bordering on the western coast and the southern region, rice crops are the main product. Therefore, while those living in the northern region of Korea commonly ate rice mixed with cereals as their staple, those living in the south ate plain rice or rice mixed with barley. In mountainous regions of Korea, meat and fresh fish are scarce. Therefore, salted or dried fish and seaweed and mountain plants are often used. In coastal and island

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many varieties of juk depending on the ingredients. Juk is not only served as a main dish but it can also be part of a special meal. It is served to patients and eaten for health. Guksu (Noodles) Korean noodles are made by kneading wheat flour or buckwheat flour and drawing the dough into long coils. Noodles helped develop the use of

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THEME CUISINE chopsticks in Korea. Mandu and Tteokguk A specialty of the North Korea, Mandu is a dumpling made of thin wheat flour wrappers stuffed with fillings, then steamed, or boiled in jangguk (soy sauce soup). Tteokguk consists of diagonally sliced white rice cakes that are simmered in jangguk. Traditionally, it is served on the first day of the year. Guk (Soup) Guk is a soup of vegetables, seafood and/or meats, boiled in water. Some varieties of guk are: malgeun-jangguk (clear soy sauce soup), tojangguk (soybean paste soup), gomguk (rich beef soup) and naengguk (chilled soup). The standard Korean table setting always has bap and guk. It is said that guk helped to develop the use of spoons in Korea. Jjigae (Stew) Jjigae has less water and more solid ingredients than soup, and it is saltier. Varieties include malgeun-jjigae (clear jjigae) and tojang-jjigae (soybean paste jjigae). Jeongol (Hot pot) Its genesis was as a royal court food. Jeongol consists of meat, seafood, mushrooms and vegetables simmered in broth at the table, which is usually partaken just before serving for dinner, or as a dish to accompany liquor. Jjim (Steamed dish) Jjim is a dish of main ingredients cooked with seasonings in deep water. It may be boiled with soup just above the solid ingredients, or steamed. Seon (Steamed or parboiled stuffed vegetables) Seon means ‘good ingredients.’ It is a dish comprising vegetables such as pumpkin, cucumber, eggplant and cabbage or tofu stuffed with beef and/or mushrooms, that is steamed or parboiled in broth. Jorim (Braised dish) Jorim is a cooking method to braise meat, seafood or vegetables with soy sauce or red pepper paste, on low heat. The ingredients are cooked for a long time to allow the flavours to seep in. It may have strong seasonings and can last a long time. Cho (Janggwa) — Seasoned and braised seafood Cho (janggwa) is a dish of boiled sea slugs, abalone and mussels with seasoning on low heat. Then starch liquid is added and boiled. The resulting soup is quite

thick and glossy. Bokkeum (Stir-fried dish) Bokkeum is a stir-fry of meats, seafood or vegetables. There are two types of bokkeum dishes; one is just stir-fried in an oiled frying pan, the other one is stir-fried with soy sauce and sugar. Gui (Grilled dish) Gui is a dish of grilled meats, seafood or vegetables which is grilled after seasoning. Jeon and Jeok (Pan-fried dish) Jeon is a dish of pan-fried meats, seafood or vegetables after they have been minced or sliced and coated with wheat flour and beaten egg. Jeok is a dish of panfried ingredients after they have been seasoned and skewered. Hoe, Pyeonyuk, and Jokpyeon Hoe is a dish of raw meat, fish or vegetables seasoned with vinegar soy sauce, vinegar red pepper paste, or mustard. It can also be blanched in boiling water. Pyeonyuk is a dish of pressed and sliced beef or pork. Jokpyeon is a dish of long-simmered oxhead and ox-feet that is solidified and sliced. Mareun-chan (Dry side dish) Mareun-chan is a dry side dish made of salted and seasoned meat, seafood and/or vegetables that can be stored for a long time. It is enjoyed dried or fried. Jangajji (Pickled vegetables) Jangajji is a side dish of pickled vegetables that include Korean radish, cucumbers, bellflower roots, and garlic in

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soy sauce, soybean paste or red pepper paste. It can be stored for a long time. Jeotggal (Salt-fermented seafood) Jeotggal is a side dish of marinated shrimp, anchovies or clams with salt that is fermented. It is served as a side dish or used as a seasoning. Sukchae (Parboiled vegetables) Sukchae is a dish of parboiled vegetables. It may be mixed or fried with seasonings. Sukchae is a popular basic side dish in Korea. Saengchae (Fresh salad) Saengchae is a seasonal fresh salad dressed with vinegar, soy sauce, red pepper paste or mustard. It is sweet and sour. This method of preparation is best for preserving the taste and most of the nutrition in the ingredients. Kimchi (Seasoned and fermented vegetables) Kimchi is a dish made by marinating Korean cabbage and Korean radish with salt, seasoning it with red pepper, garlic, green onion, ginger and salt-fermented seafood, mixing it thoroughly and letting it ferment. Kimchi is the quintessential side dish in Korea. It is a typical fermented and storable food.

Desserts Tteok (Rice cake) Tteok is a dish made by steaming, frying, or boiling rice powder or other grain powder after it has been sprinkled with water. It is served at ceremonies and holidays without fail. Hangwa (Korean cookies) Hangwa are traditional Korean cookies. There are many varieties depending on the ingredients or recipes such as yumilgwa, gangjeong, sanja, dasik, jeonggwa, suksilgwa, gwapyeon, yeotgangjeong and yeot. Eumcheong (Beverages) Eumcheong are non-alcoholic beverages from Korea.

Table Settings for Korean Food Traditional Table Setting In the traditional Korean table setting, all dishes are served on one table at the same time as an open space pattern. Table settings are classified as bap-sang (regular dining table) with cooked rice as the main dish, juk-sang (porridge table), myeon-sang (noodle table), juan-sang (liquor table), dagwasang (refreshment table), and gyoja-sang (large dining table).

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THEME CUISINE Dining Table Setting The ordinary dining table setting features cooked rice as the main dish. Banchan (side dishes) are arranged according to the recipes, ingredients, colours and temperature of the food with emphasis on balance. There are 3, 5, 7, 9, and 12-dish table settings according to the number of side dishes. Porridge Table Setting This table setting features porridge as the main dish. Non-salty and mild side dishes such as nabak-kimchi (radish water Kimchi), bugeo-bopuragi (seasoned dried pollack flakes) and jeotguk-jjigae (salt-fermented seafood stew) are good accompaniments to the porridge. Noodle Table Setting In the noodle table setting, noodles, tteokguk, or dumplings are the main dish. This table setting is good for a lunch or a quick and simple meal. Liquor Table Setting The liquor table setting entertains guests with liquor. Some side dishes served with the liquor include dried meat or fish slices, jeon, pyeonyuk, jjim, jeongol, saengchae, kimchi, fruit, rice cakes and/or Korean cookies. Refreshment Table Setting The refreshment table setting is for enjoying non-alcoholic beverages. Gaksaekpyeon, yumilgwa, yugwa, dasik, suksilgwa, saengsilgwa, hwachae and/or cha (tea) may be served. Large Dining Table Setting This table setting serves food to many people at a large table at the same time on holidays or for ceremonies. * Source: The beauty of Korean Food: With 100 Best-loved recipes by Institute of Traditional Korean Food.

Korean Flavours at Café, Hyatt Regency Originating from ancient agricultural traditions, Korean cuisine has evolved through a complex interaction of the natural environment, and different cultural trends. Specially flown in from Hyatt Regency Incheon, guest Chefs Ik Sun Son and Seunghyun Bae along with Deepak Sarkar, the Master Chef at Cafe — an all-day dining restaurant at Hyatt Regency Delhi— and his team, recently presented authentic Korean flavours at the outlet. They recreated the essence of Korean cuisine which is largely based

Menu Planning Korean Lunch Menu at Cafe Hyatt Regency, New Delhi Kimchi and Namul Baechu kimchi Cabbage kimchi Oi-sobagi Cucumber kimchi Geotjeoli Heart of Korean cabbage kimchi Kakdooki Tunip kimchi Pyogo namul Shitake mushroom namul Sigumchi nauml Spinach namul Appetiser Dotori mook Saeuseon Jabchae

Acon jelly with soy sauce Eggroll with shrimp and Korean mustard sauce Glass noodle salad with vegetable

Hot Selection Jaeyookboggeum Jjim dak Samchi gooi Haemul pajeon

Stir-fried pork with chilli paste sauce Chicken stew with soy sauce Roasted makerel with soybean paste sauce Mixed seafood pancake with spring onion

Soup/Porridge Den jang jjigae

Vegetarian soy bean soup

Rice Sabab Kimchi bokkum bab

Steamed rice Kimchi fried rice

Live station Daegi kalbi

Grilled pork and vegetable station

Dessert Kyun dan Omija cha Hodoo kangung

Cinnmon rice cake Omija juice Crispy sweet walnut

upon rice, vegetables, and meats. For a special week of Korean flavours, the Chefs created a rotating menu, which allowed guests to experience a wide variety of Korean delicacies. “Traditional Korean meals are known for the number of side dishes that accompany steam-cooked short-grain rice. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chilli paste). However, ingredients and dishes vary by province,” remarked Sous Chef, Ik Sun Son, who posseses abundunt culinary skills. He has been with Hyatt Regency Incheon for three years, specialising in western and eastern cuisine. Also, as he is very customer-focused, he creates

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menus that reflect guests’ preferences. During his career at Hyatt, he has acted as a Chef Trainer to many junior Chefs. Specialising in Korean cuisine, Chef Seunghyun Bae has had a longstanding career in the culinary industry. He has acquired a culinary certificate in professional western and eastern style of cooking. He has also completed a training course at the Institute of Korean Royal Cuisine. With his enthusiasm for cooking, he has learned the art of making casual Korean dishes, royal dishes and Korean traditional desserts. He has received several awards in culinary contests during his career, such as the Geumsan Jinseng cooking contest. Aside from cooking, he loves travelling and socialising. ■

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RESTAURANT

Celebrating Oriental Flavours By Sharmila Chand

hoy! Asia presents authentic and diversified Asian cuisines for the connoisseurs of gastronomy in the capital. An energetic Asian café, grill and bar, it is situated at M-Block, Greater Kailash II. Talking to the two enterprising partners of the outlet, Arun Chanda and Satyajit Mukherjee, I realised that their main focus is to create a fun family space where people can savour good food at a ‘value for money’ price. Hence, one can see that the restaurant is buzzing with large groups, enjoying the sunny vibrant colours of the place. Thankfully, the restaurant perceives to break away from the stereotypical image of Asian dining with the ambience being refreshingly bright; spruced with colourful interiors and lively music. It is a

place where the traditional happily coexists with the contemporary. The ambience is complemented with an appetising menu, which has innovative meal combos. Ahoy! Asia embodies the myriad flavours and textures of the exquisite food and beverages from various regions of China, Mongolia, Myanmar, Malaysia, Thailand and Japan by offering some authentic and some contemporary dishes from their streets and households. The oriental flavours wafting at the restaurant come across as a reflection of the geography, history, and culture of the countries of origin.

Burst of Oriental Flavours It seems that a lot of research, thought and experience has gone into creating what is truly a prolific menu. It is a synergy of

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unique, mouth watering and smartly presented tongue ticklers and heady options that together is expected to leave your taste-buds, tummy and wallet happy and content. Chanda, a Chef himself, has thoughtfully designed the menu, which offers the delightful spices of the Xinjiang, Sichuan and Canton regions from China, in combinations seldom seen in other Asian eateries of the metro. The menu also maps a diversified gastronomic voyage through Mongolia, Myanmar, Tibet, Malaysia, Thailand and Japan. For example, the delectable range of sushis and dim sums are classical representation of a nation’s palate. Okonomiyaki Pancake, a unique import of the national favourite of Japan, the Malaysian Lamb Murtabak, the Xinjiang Belik Kawap, and Chuanr are some highlights of the fascinatingly flavourful culinary journey that you can undertake once you become the guest of the restaurant. At the same time, a helping of the Grilled Prawns with Walnut Pesto and the Asian version of Fish’ n’ Chips will dazzle you with a whiff of contemporary originality. Vegetarians will find an equal amount of taste for food here. Lip-smacking appetisers like the Oriental Greens Tempura, Wok Tok Sake Mushrooms with Chilly Beans, and Crispy Lotus Stems Honey Chilli, will lead you onto exquisite

Aug-Sept ’13

RESTAURANT sensations of the palate. Stir Fried Garden Greens with Burnt Garlic, Shanghai Feast (Silken tofu with Asian veggies), Sampan Conjee (Cantonese rice porridge), Wild Mushrooms and String Beans in Oyster Sauce, Vegetable Thai Green Curry, the Asian Burger and the Vietnamese Banh Mi Sandwich and many more can also contribute towards giving vegetarians or veggie lovers a delightful time at the restaurant, by tantalising their taste buds.

Special Uyghur cuisine What makes Ahoy! Asia stand out in the burgeoning culinary map of the capital is the introduction of the Uyghur cuisine from the Xinjiang region of China. The contents of the Xinjiang menu truly reflect the dexterity of the Chefs at Ahoy! Asia. One’s Uyghur gastronomic sojourn can begin with dishes like Tangjiao (Uyghur style lamb dumplings soup in a delicate meat broth, enhanced with coriander and spring onions), Manti (comprising lamb, cumin, onion filled dumpling), Chuanr (spicy lamb skewers flavoured with fennel, cumin and Sichuan pepper; grilled over charcoal, and served with yoghurt dip), and Toho Kawap (chicken wing kebabs

infused with Xinjiang spice mix, grilled over charcoal and served with a yoghurt dip). After a flirtation of taste with these delicacies, graduate onto the big bites like the Belik Kawap (whole silver pomfret marinated with Xinjiang spice mix; grilled over charcoal, served with stir-fried veggies & yoghurt dip), Zhua Fan (Uyghur pilaf cooked with ingredients like fresh mutton, carrot, chickpeas and rice, served with Uyghur style yoghurt) and Dapanji (chicken stew with vegetables and whole spices, served with Uyghur spiced pilaf), and chances are you will emerge soaked in the flavours emanating from the streets of Xinjiang! Moving on to the quenchers, it is time to sit back and sip some exotic concoctions before, with or after a contended meal.

The Seasoned Restaurateur Arun Chanda, the Director Ahoy! Asia is a hotel management graduate from Bhubaneswar. Chanda is a culinary wizard, a musician at heart, and a quiet man with a vision for the F&B industry. His fountains of passion and optimism for what he does and what all he wants to do can drench a desert. With more than 20 years in the hospitality industry, he has a wealth of top-notch hands-on experience in F&B operations and management. He has got numerous awards as a Chef, and gained success as a General Manager with leading brands. He specialises in conceptualisation of F&B brands, menu development, food styling, kitchen & bar designs, brand development & operational processes. After 20 fruitful years from his first day in the hospitality industry, he founded his own hospitality consulting firm, Mint Hotels & Restaurants Consultancy Pvt. Ltd., in mid 2009, which is based in New Delhi. Chanda has to the credit of creating brands like Café OZ & Bar (in Delhi, Chandigarh, Amritsar & Bangalore), Greek Food & Beyond(at DB Mall Bhopal), Bagel’s Café (four outlets in Delhi), Mind Café (concept from Singapore; two outlets in Gurgaon), Shack (at Defence Colony and Sohna Road, for the Moets Group), Stone ( an Italian Lounge for the Moets Group), Lure Switch, Delhi, Ice Lounge, Delhi, Mute Health Bar, Delhi, Fruto Fresh( three health cafés in Delhi & Gurgaon for the Shakti Bhog Group) among others.

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Fact File Restaurant Timings: 11 am to midnight Address: Ahoy! Asia, M-4 First Floor, M Block Market, GK-II, New Delhi. Contact: 011-41622888

Enjoy from an impressive selection of tempting, refreshing and rejuvenating mocktails and cocktails, which can enhance or complement the experience of the food on your table. The beverage range at the restaurant presents a perfect combination of modernity and the classical, which can keep its patrons high-spirited and sated. From Po Cha (Tibetan Butter Tea) and Pulled Tea (a Malaysian street classic) to V-Caf (inspired from a Vietnamese coffee) to the Ahoy smoothies, the bartenders here do present a selection of invigorating mixes from the fresh ingredients. Besides having a heady selection of whiskeys, vodkas and beers, Ahoy! Asia concocts or rather creates some of the most innovative cocktails for its discerning guests. From exotic concoctions of Fish Cocktail to Plum and Rum Cocktail, and from Jello Sampler to Bitter Orange and Cardamom Cocktail, the guys behind the bar can bring out admiration from the guests. The Banana Spring Rolls, Mango Sago, Darsaan and the Great Wall of Chocolate are expected to give you sweet dreams till your next visit. “We are proud to present food with exquisite flavour and texture, which is beautifully showcased in a friendly and lively atmosphere. We endeavour to synthesise classic and modern techniques of cooking that suits the local and as well as the global palate. We are proponents of smart dining, and we strive to ensure that you have an unforgettable experience at our outlet, along with great value for your money,” asserted Arun Chanda, Director, Ahoy! Asia. So go ahead and be a fellow traveller in this journey through oriental tastes and flavours for an enchanting meal experience that is an amalgamation of all-natural ingredients, fine presentations, spectacular cocktails and impeccable service. Succinctly, what you will experience here ■ is a culinary magic of sorts.

CHEF VOICE

Reflecting

Culinary Passion By Sharmila Chand

An innovative and open minded Chef, Sudershan Bhandari, Executive Chef, Radisson Blu Hotel Indore, has completed nearly 20 years in the hospitality industry. Prior to his present position as the Executive Chef at Radisson Blu Hotel Indore, he has worked with reputed hospitality chains like Carlson Rezidor, The Grand, Oberoi Hotels & Resorts and ITC’s hotels division. The excerpts of the interview follow: How do you define yourself?

I would define myself as a professional and open-minded Chef with a positive attitude, who believes in team building. I always strive to achieve perfection. What is the meaning of life for you?

Chef ’s professional life can be perceived as a ladder and one has to take it positively to keep on climbing in order to gain expertise in the culinary world. What would you like to say on your work?

I would say my work is my passion.

I was nominated for Sliver Head Awards for the year 2011-12, which was organised by the Indian Culinary Forum at Ashok Hotel. I also won the Master Chef of Year Award in International Cuisines, which was organised by Indian Culinary Forum at Taj Palace Hotel, New Delhi. The winning of the gold medal in Low Calorie Food Competition, which was organised by Friendz Events and Promotions Pvt. Ltd. and Indian Culinary Forum, also deserves a special mention. Who are your sources of inspiration?

My parents are my source of information.

I think happiness can be attained through maintaining work-life balance. Professionally, what you are passionate about?

I am passionate about exploring all types of cuisines. You believe in?

I believe in hard work and sincerity in profession. What are your strengths? What you consider as your biggest asset as a professional?

My strengths are my hard work, commitment and also my passion towards work. I consider my diversified experience in the industry as my biggest asset as a professional.

What would you have been if you had not been a Chef?

What is your definition of success?

I would have been a professional photographer.

I think success is defined through the parameters of hard work, passion, zeal and positive approach.

What are your leisurely pursuits?

What is your idea of happiness?

What is your favourite holiday destination?

Can you give glimpses on some of the awards you have received during your career?

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It is spending time with family.

Aug-Sept ’13

CHEF VOICE Naples in Italy is my favourite holiday destination. How do you like to de-stress?

I like to have stress relieving organic Tulsi Green Tea & spend time with my family to de-stress myself. How do you rate yourself as a Chef?

I would like my guests to rate me as a Chef with 10 out of 10 grade in the food prepared by me. What is your biggest fear as a professional?

It is dilution of recipes. What is your favourite cuisine?

The cuisines of Europe are my favourite. What is your favourite spice?

My favourite spice is paprika powder. What is your favourite dish?

It is Poulet SautĂŠ Chasseur. What is your favourite equipment?

Robata Grills is my favourite equipment. What is your favourite food joint?

TCK Lounge in Radisson Blu Suites Gurgaon is my favourite food joint. Who would you consider as your ideal diner?

She/he can be anyone who likes to experiment with different flavours and ingredients in her/his food. What are your hot selling offerings?

I would consider my pan-Asian culinary repertoire as my hot selling items. You are obsessed with?

The versatility of gastronomical world. What is your philosophy of work?

Take work as a passion. What are your future plans?

I want to continue exploring the nuances of the gastronomic world. What is the position of Chefs these days, in India?

Nowadays, Chefs in our country are more recognised as professionals as compared to the previous decade. They are now taken very seriously and they have a respectable position in the society. What are the problems and challenges faced by Chefs these days, in the country?

The paucity of exotic ingredients of good quality and manpower attrition are two of the biggest challenges for a Chef, these days. We also face the challenge of finding well-trained staff.

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PROFILE

Catering to Tastes By Sharmila Chand

Bhavya Kohli, Director, Business Development and Marketing, Fobsters Hospitality Pvt. Ltd. (FHPL), is a dynamic entrepreneur who specialises in putting together innovative and future-forward concepts. Bhavya has had extensive experience in business development, international business, industry research and in devising marketing strategies. He turned entrepreneur in 2006; post a stint as a Senior Financial Analyst with Pricewaterhouse Coopers. Kohli brings to the table insights into consumer behaviour, business strategy, and business logistics. In his role as the Director, Business Development and Marketing for Fobsters Hospitality Pvt. Ltd., he has been the driving force behind the enterprise. He is responsible for creating new business strategies and ‘visibility’ for the brands of the company. Fobsters Hospitality Private Limited (FHPL) is an Indo-American venture between five professionals from diverse backgrounds, with Kitchen Central being its first brand. Fobsters has been set up with the express purpose of bringing to India unique hospitality concepts to capture the imagination of Indian consumers who are looking towards global quality and service in the realm of F&B. ‘Kitchen Central’ and the company’s other brand KC Express — the business units of Fobsters Hospitality Pvt. Ltd., bring world class catering concepts, take-away, corporate and school lunch options as well as an extensive menu for home delivery. Kohli’s aim is to take Kitchen Central to many more locations in Delhi & NCR (presently Kitchen Central has two outlets in Delhi) and to other cities as well. Prior to this, Kohli has had the experience of setting up and managing educational institutions. The excerpts of the interview follow: First and foremost, tell us the concept of Fobsters Hospitality Private Limited (FHPL)

Fobsters Hospitality Pvt. Ltd. is a six month old Indo-American venture, promoted by five business partners, two of whom are based out of New York and Chicago and the rest are from Delhi. FHPL aims at creating innovative concepts and brands in the hospitality space and is currently working on new projects in the country. Kitchen Central is the first brand of FHPL and is primarily into catering and home delivery segments of the F&B industry.

market saturation in major metros like Delhi, Mumbai, etc. Far too many players have entered these segments and despite India’s huge population and the opportunity it offers, differentiating one’s brand can be tough to say the least. Other challenges include the highly unorganised nature of the food service business, the paucity of talented workforce in our area of operations, unfavourable taxation policies, rising costs of food, high real estate costs among others. Financial pressures are also quite taxing, as the business requires a high dosage of capital.

Please spell out some key challenges in launching and marketing the concept in India

How have you selected the Chefs for your business?

One of the major key challenges that one can expect to face in the country are

Our brands for FHPL are Kitchen Central and KC Express, where the

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concept is simple; restaurant grade food at takeaway prices. To maintain the quality and standards of our food and thus our brands we have handpicked Chefs with backgrounds of having worked at some of the best restaurants and five-stars in Delhi. Their brief is simple, that is not to compromise on food quality and maintain consistency of our recipes. What according to you are the most tricky issues to tackle these days in the restaurant/ food business in India?

As I mentioned earlier, differentiating your brand and food can be a tough job and one has to be relentless in innovating ways and means to showcase the above. Apart from that, being a labour-intensive industry, it can be quite

Aug-Sept ’13

PROFILE hard to keep everyone from the lowest levels of the organisation to the top of the pyramid on the same page. What would you like to say on the current restaurant business scenario in urban India?

The good news is that disposable incomes in urban India are set to keep growing and so are the opportunities of running a successful restaurant business here. However, the fact remains that the food services market in India, despite its high growth potential, is still largely unorganised. Please comment on how the food & beverage trend has changed in India, over a period of time

With the demographics behind purchasing decisions evolving so is the cuisine consumed. Research shows that more and more Italian food (pizzas, pastas mainly) are being consumed by the Indian youngsters these days, while Chinese and Thai come next. Another favourite is Lebanese take out these days.

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What has helped you the most in the image building of your brands?

Social media has played a crucial role in the image building of my brands. Today, social networks enable and empower entrepreneurs to get their message to their target clientele in an instant, and by leveraging on this opportunity one can actually make or break her/his F&B business. It is extremely important to engage your target clientele on Facebook, Twitter, Instagram, blogs, etc. and keep collecting regular feedbacks on your product. At the same time, one must have the ability to take negative/constructive criticism and should act on them immediately; this is a mechanism that facilitates that oneâ&#x20AC;&#x2122;s product will not stray from standards set and can only get better with time. What do you enjoy the most about being in this business?

Being a creative individual, I enjoy the leeway I get in introducing new items to our menus, product offerings, devising innovative marketing strategies,

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etc. I feel that the challenges this business poses also take me out of my comfort zone a lot of times, and I get to surprise myself with some of the solutions that do emerge at times. I enjoy this creativity that the profession affords me or induces me to indulge in. What do you dislike the most about food service business?

The hours, the follow-ups and the micro-management required in this business are really taxing. In the food service business, family life can take a beating. What are your future plans on expansion of your Kitchen Central brand?

We have opened two outlets of Kitchen Central within seven months and we are extremely busy in cultivating a stable market for both. In the near future, plans would be to set up a couple of more Kitchen Central outlets in the Delhi-NCR area and then hopefully, start expanding the Kitchen Central brand to other parts of the country as well.

HYGIENE

The Case of the Sparkling Dishes By Abhay Desai

When a dishwasher does not work to its optimum, it means that the machine is not being maintained the way it should be. B) In most cases, when you get a reference, the dishwasher does not give the desired results (in 80 percent of cases). When a dishwasher does not work to its optimum, it means that the machine is not being maintained the way it should be. If the dishwasher is maintained in the correct manner, it will provide the preferred optimum results. The benefits of an automatic dishwasher and the specially formulated detergents can only be realised if they are used correctly. It is, therefore, important for the user to understand how the dishwasher works, the purpose of its features and how to load and operate it properly.

Water

efore you can solve the case of the sparkling dishes, you must first wage the battle of the stuck-on, dried-up food! And that means you need a bit of insider knowledge up your sleeve. There are four factors at work here: 1. The mechanical action of the dishwasher 2. The force and high temperature of the water 3. The chemical action of the detergent and rinse agent. 4. And you, the one in charge, putting it all together. There’s a lot that could go wrong, unless you do it right! So are you ready to get to the bottom of it all, and close the case on getting the most out of your machine? In the immortal words of Sergeant Friday, what follows here are “just the facts…” Automatic dishwashers represent a tremendous saving in time and effort.

They minimize breakage through reduced handling of dishes and help keep the kitchen neater and clutter-free. These are benefits that have much appeal to consumers. But the most important of these is the manner in which they sanitize dishes. In order to ensure that public health standards are maintained, hospitals and several other food service institutions in many countries are required by law to clean dishes by automatic dishwashing methods. However, in India, the popularity of dishwasher is not high and almost all restaurants resort to manual washing rather than the automatic system. The reasons for the same are: A) The initial investment, i.e. the cost of the machine. (However, this is now changing and an automatic dishwasher costs much less than what it did five years back.)

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The role of water is to dissolve and carry detergent, wet and loosen soil and effectively rinse the soil away. The velocity with which water is distributed in the dishwasher provides the scrubbing action to loosen and remove soil. The temperature of the water is an important factor in dissolving detergent, removing food soils and drying dishes properly. As temperature is reduced, the removal of greasy and oily soils becomes more difficult; spotting and filming on dishes may occur as well as improper drying. The amount of hardness in minerals and other dissolved solids in water presents obstacles to good automatic dishwashing results. Hardness in minerals can cause spotting and filming on dishware. They must be effectively tied up or sequestered if the results are to be satisfactory. Therefore, even before starting the operation the hardness of raw water must be determined.

Detergent Automatic dishwashers require detergents with very special characteristics because

Aug-Sept ’13

HYGIENE of the conditions under which the detergent must work. One of its essential characteristics is that it must produce little or no suds or foam because too much foam can inhibit the washing action. Other important functions that a dishwasher detergent should perform are the following: • Make water wetter (reduce surface tension) to penetrate and loosen soil. • Sequester hardness in minerals to permit the detergent to do its cleaning job. • Emulsify greasy or oily soil. • Suppress foam caused by protein soils such as egg and milk. • Help water to sheet off surfaces of dishes, thus minimizing water spots. • Protect china patterns and metals from the corrosive effects of heat and water alone. To accomplish the above mentioned functions, the following ingredients are present in the detergent specially formulated only for an automatic dishwasher: Surfactant (nonionic), Builder (complex phosphates), Corrosion Inhibitor (sodium silicate), Chlorine Compound, Special Additives (sodium aluminates, boric oxide, aluminum

Aug-Sept ’13

phosphate, etc.), Additional Alkalis (sodium carbonate, trisodium phosphate). There is no substitute for an automatic dishwasher detergent. Only an automatic dishwasher detergent can be used in an automatic dishwasher. The other materials will not perform well and may damage the items being washed or the dishwasher itself. It is vital that the detergent is dosed safely and in the right proportion. Underuse will result in poor cleaning, redeposition of soil, spotting, filming and possibly damage some items being washed. Over dosing will not only add up to the costs but also leave excess detergent on the plates. It is for this reason that electronic dosing pumps are employed with each automatic dishwasher.

Rinse Agent The rinse agent allows the water to sheet off dishes rather than dry in droplets, thus helping to eliminate spotting. It is particularly helpful in hard water areas and when heat is eliminated in the dry cycle to conserve energy.

Energy Saving Tips The number one energy tip is to do it

Hammer Food & Beverage Business Review

right the very first time . . . to prevent potential re-washes! For energy efficiency, follow these simple guidelines: • Run the dishwasher only when you have a full load. In between loads, use the “rinse-hold” cycle or hand rinse dirty dishes before loading them. • Don’t overload the dishwasher. • Dishes aren’t too dirty? Use a cycle requiring less water. • Use the recommended amount of detergent. • Clean the filter regularly according to manufacturer’s recommendations. • If necessary, insulate water heater and delivery pipes to avoid heat loss between the hot water supply and the dishwasher. The author is Regional Sector Sales Director – BSC , AMAT, Diversey India Pvt. Ltd.

O P E R AT I O N S

Equipping Commercial Kitchens the Right Way By Sharmila Chand Sleek kitchen equipment adds to the presentation style of food in an open kitchen. Items such as Mongolian grills, or high-tech combination ovens, can produce quality menu items in an exciting way for the diners. Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai — Marriott Executive Apartments pointed out that, “Steel is hugely popular now. Wood and aluminum are out and gone. Since a lot of kitchens are in direct view of guests, aesthetics and functionality of equipments are of equal importance these days, in commercial kitchens.”

Role of Technology

hoosing the right equipments for the commercial kitchens is one of the most crucial aspects of F&B operations. For any food-oriented business to function successfully, the right kitchen equipment needs to be selected and installed. In this regard, selecting the right kitchen equipment in the F&B operations of hotels assumes critical importance. “Equipments certainly play a major role in any F&B establishment as they assist the culinary experts to create the best preparations,” said Tarun Seth, Director, F&B at The Claridges, New Delhi. “We have recently purchased an oven from Spain named as ‘Josper oven’. The beautiful 300kg equipment is a selfstanding unit, which has three compartments and can cook for an 80 seater restaurant alone,” he pointed out. Despite the huge investment that the purchase of the equipment required, the F&B department of the hotel is extremely satisfied with the productive results that the said equipment is offering.

Sleek, Fast, User-friendly and Cool The latest trend in the commercial kitchen equipment range is towards sleek, fast,

energy-efficient and more user-friendly equipments than before. Manufacturers are adhering to the latest demands and requirements and gradually moving on to more innovative range. The ease in functionality and quick return on investment (ROI) on these equipments are regarded as essential factors governing their purchase. Subroto Goswami, Executive Chef, Radisson Blu Hotel New Delhi Paschim Vihar finds induction heaters as the latest popular equipment in commercial kitchens. “The latest trend is towards the use of induction heaters, as they are very energy-friendly and involves less headache in terms of maintenance,” he proffered. Aesthetics of these equipments is also an important factor governing their purchase across commercial kitchens, which include hotel and restaurant kitchens. With the introduction of open kitchen concept in the hospitality sector, kitchen is now no longer necessarily the back area of the restaurant or hotel. Thus the modern day kitchen equipment needs to be ergonomically designed, modular and need to have aesthetic appeal too.

Hammer Food & Beverage Business Review

The role of technology has become very important in equipments used for commercial kitchens these days. Using modern technology in kitchens is not just a fashion but also facilitates the pragmatic purpose of keeping the kitchen safe and hygienic. Cutting-edge technology in food and beverage equipment combined with operational expertise helps in creating platform to perform efficiently in key operational areas. Specialised equipment help deliver menu using less time, space, labour, waste and energy, which facilitates an hotelier to achieve better financial results in the process. “Usage of high-tech equipments in F&B operations of hotels has increased tremendously during the recent years,” asserted Gopi Nandakumar, Executive Sous Chef of Hyatt Regency Chennai. “The jack trolleys which are being used for the service of the pre-plated food for the guests are one such example. Or say the hot box which is widely used to hold the food hot,” he expressed. Combi oven is another pertinent example in this regard, which has the potential to revolutinise the kitchen operations in Indian food service business, in the near future.

Aug-Sept ’13

footprints of equipments are playing big roles in their purchase and their roles will get only bigger,” averred Pande. A lot of heat is either consumed or produced in the kitchen, and if the equipment can do this efficiently by consuming less units of heat or by producing the required energy at a lesser cost, it could be beneficial for not only the Chef but also for the hospitality property in general.

Ventilation System

“Combi ovens are boon for the hotel kitchens as they have all the provisions for wide varieties of cooking solutions like roasting, steaming, etc. The time and the temperature are perfectly maintained in these machines. Only the specified temperature and the time are set in the oven and the food is left inside where it gets cooked as per the Chef’s liking.” — Gopi Nandakumar, Executive Sous Chef, Hyatt Regency Chennai ○

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An essential facet of any professional kitchen is the ventilation system, and kitchens in hotels and restaurants should also have this as a necessary requirement. The restaurant and hotel kitchens should be bolstered by sophisticated and powerful ventilation systems, which should be guest-friendly, environmentfriendly, operate silently and be trendy in appearance. Exhaust hoods over gas ranges or tandoors with the right placement, filters and fan can facilitate a smoke-free kitchen, resulting in better ventilation for Chefs, cooks and food. The ventilation units cannot usually be fitted everywhere. Therefore hotels and large restaurants custom-build their systems and fittings with the vendors, which depend on the space enclosed, meal periods, and location and equipments used.

High Performance, Low Maintenance

Domestic v/s Imported Equipment

Ideally, commercial kitchen equipments should have high performance value along with a low maintenance cost. And modern day commercial kitchen equipments have shown great abilities of multi-tasking through a single product. “The trends & requirements for commercial kitchen equipments are changing really fast. The current trend is that the commercial kitchen equipments should occupy minimum possible space, should consume minimum possible energy and should have multiple use at effective prices,” observed Ashis Rout, the Executive Chef, Courtyard by Marriott Gurgaon. Equipment that combines technology, ergonomics, and improved design are the most sought after these days across commercial kitchens. The ideal equipment for kitchens in restaurants in hotels, across restaurant chains and stand-alone restaurants should also be durable, easy to maintain and above all, has to be energy-efficient. “Energy ratings and clean energy

There is no fixed convention to opt for imported or domestic option in commercial kitchens. It is however preferable to have a mix of domestic and imported range in the restaurant and hotel kitchens, say F&B Managers and Directors. It is widely realised that the advantage of the imported range is its technology, which the domestic range usually cannot match. Multifunctionality is another pluspoint of the imported kitchen equipment range. However, the imported kitchen products have the disadvantage of procuring spare parts in case of the equipments’ breakdown. However, whether be it imported or domestic range of commercial kitchen equipments, at the end of the day what matters is that it should be easily customised and should be appealing to the eyes. For example, the guest must not get an idea that the restaurant of the hotel which she/he is visiting, has a kitchen which is not well equipped and/or is

Aug-Sept ’13

Hammer Food & Beverage Business Review

O P E R AT I O N S outdated. Thus high quality material should be used in the kitchens of hotels and restaurants. Rishi Dayal, Principal Consultant & Partner, Hotelconsult Orient, pointed out, “The difference between an imported product range of kitchen equipments from that of a local one is the former’s better finish, built-in safety features, variety, advanced technology, easy maintainence and energy efficiency.” However, in the same breath Dayal maintained that “There are local manufacturers who develop equally good kitchen equipments as international players.” Rout believes that different types of cooking require different types of burners. ”As a Chef, I strongly believe that different ranges have different usage. For example, in Indian cooking we mostly need high pressure burners as our cooking takes a lot of time and we need to cook on high flame, whereas in western cuisine the slow pressure burners works out really well as we need a moderate flame to cook western food to retain the flavour, texture & the identity of the ingredients,” pointed out Rout. “Nowadays Indian companies are producing very good quality kitchen equipment ranges which are getting exported too,” observed Goswami. ○

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“Energy, carbon footprints, technology, brand, cost in view of rising dollar, after sales service, and ease of use govern the choice of right commercial kitchen equipments.” —Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai — Marriott Executive Apartments. ○

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But the cost of production of the domestically produced commercial kitchen equipment which aspire to maintain the international standard is likely to escalate. “The required investments are high for producing international quality and finish, using those sophisticated technology which are used abroad,” Dayal asserted. However, Pande votes for imported kitchen equipments. “We prefer imported kitchen equipments because they are technologically superior and are at least 10 years ahead of the current level of Indian kitchen equipments. It is like choosing between a Benz and Maruti. The imported range of kitchen equipments are ergonomic, gels with the kitchen décor, are energy-efficient, durable, and some of these equipments can also be used for multiple purposes,” elaborated Pande.

Factors Influencing the Right Choice

“Nowadays, the equipments for commercial kitchens should be state-of-the-art, low maintenance, and should gel well with the ambience. They also need to be user-friendly and be easy to clean.” — Tarun Seth, Director, F&B at The Claridges, New Delhi

Choosing the most suitable equipment for a commercial kitchen establishment in a stand-alone restaurant or in a restaurant chain or in a restaurant in a hotel is not an easy task. One has to factor in the durability and reliability of the equipment, which can facilitate the quality and eventually the profitability of its services. Other factors that influence the ‘right’ equipment choices are budget, space,

Hammer Food & Beverage Business Review

staffing and standards as desired by the hotel or restaurant. One can say sturdy designs, compact in size and durable kitchen equipments with aesthetic appeal are the trend in hotel and restaurant kitchens these days. At the same time, space-saving and energy efficiency remain top concerns. And of course, pricing remains one of the most important factors governing most of the purchases, and it plays an important role in influencing the purchasing decision of commercial kitchen equipments in the Indian hospitality sector too, and so attractive, efficient and competitively priced kitchen equipments are always expected to attract good sales in India. However, there are several other factors which need to be kept in mind while arriving at the purchase of the ‘right’ commercial kitchen equipment across restaurants in hotels, restaurant chains, and stand-alone restaurants. Nandakumar outlines some of these factors. “The type of menu, the size and the capacity of restaurant/s, the consumption of power, the person who is going to use the equipment, the size of the kitchen, placement and the installation of the equipment, usage of the equipment, make of the equipment, where the equipment is going to be used (whether inside the kitchen or in front of the guest), the availability of spare parts are some of the important factors which should be taken into account while arriving at the purchase of the right commercial kitchen equipment in the hospitality sector,” explained Nandakumar. “For the right menu planning it is really important to plan your equipments as per your menu, nature of food, what you are going to serve in the restaurant, and the size of your kitchen,” explained Rout. According to Goswami, the important factors governing the purchase of the right commercial kitchen equipment in the restaurant business should include “Utility of the equipment, that is whether one actually needs that equipment in the kitchen or not, the complexity of operating the equipment and the level of staff that is working in that particular kitchen, maintenance of the equipment and whether trained technicians are easily available on call, energy friendliness of the equipment concerned, and the available and required space for installing the I particular equipment.”

Aug-Sept ’13

EQUIPMENT

The New Winterhalter PT Series Pass-through Dishwashers Brilliant, Fast, Efficient

ishwasher specialist Winterhalter has launched new PT Series pass-through dishwashers, setting new standards in Dishwashing technology. New innovative functions guarantee a top performance for cleaning results, speed and efficiency. Winterhalter has long set the standards for pass-through dishwashers. The demands on the new generation were always going to be particularly high. The result is a new series of pass through machines that surpasses all of its successful predecessors and is nothing short of pioneering in its efficiency and ergonomics. The new Pass through Machines are available in 5 different models. Customers can choose between different models, P 50, PT 500, PT-M, PT-L and PT-XL, depending on the space available and the size of the wash items. Thanks to the differing dimensions, dishes, pizza dishes and trays as well as GN 2/1 pans or Euronorm standard crates can be washed with ease. For the first time, Winterhalter’s pass-through machines are available with different software features. A choice of special programs for dishes, bistro, glasses or cutlery facilitates perfect wash results. Simply brilliant – Top Performance for perfect washing results The PT Series delivers brilliant, ultra-hygienic results. The variable washing pressure adjustment, VarioPower sets the pressure to suit the items being washed and the degree of soiling. The elliptical wash fields in the machine deliver perfect results whilst carefully handling wash items. All the other elements responsible for the cleaning process (temperatures, time, detergent and rinse aid) are adjusted automatically. The new full-flow filtration system guides 100 % of the water through a fine-meshed and highly efficient filter. Assisted by the triedand-tested Mediamat, which removes the finest of particles, as well as a clouding sensor, the new PT Series delivers brilliant wash results. Superior speed – Top Performance for fast washing results The PT Series ensures perfect washing results in the shortest space of time. For the first time, the pass-through dishwashers are equipped with an active energy management system. This optimally distributes the available energy, which helps to prepare the machine for operation and reduces the duration of each wash cycle. Winterhalter is the first manufacturer to supply its new series with a heat recovery system as standard. EnergyLight uses the energy contained in the waste water to heat up the cold inlet water. This reduces heating times and increases the rack capacity up to 77 racks per hour.

Guaranteed economy– Top Performance for efficient washing results Energy saving and resource conservation play a significant role in warewashing technology. The waste water heat exchanger installed as standard, EnergyLight, saves valuable energy with each wash, ultimately reducing operating costs. The PT Series has an EnergyPlus model as an option, where the standard waste water heat exchanger is replaced by a larger one. An air heat exchanger is also added to ensure maximum efficiency for commercial washing areas. Standard dishwashers require fresh water to rotate their wash arms. The PT-L and PT-XL are available with a magnetically driven rinse system. This reduces the rinse water usage, cuts chemical and energy consumption and significantly reduces operating costs. Intuitive operation and optimum ergonomics The PT Series is controlled by a language-neutral, intuitive touchscreen. The exhaust air heat exchanger reduces the warm steam vapour and improves the cryptoclimate. Ergonomically

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Aug-Sept ’13

EQUIPMENT shaped hood handles and automatic hood opener make operation even more convenient and ease the work of dishwashing staff. PT-500 The basic Winterhalter pass-though is the PT-500 which delivers maximum reliability and exceptional washing results. There are three different washing programmes that are selected using the LCD control panel. An active energy management system guarantees quick heat-up times and short wash cycles. Elliptical wash fields featuring specially developed jets ensure washing power throughout the entire machine. The optional integrated softener uses ion exchange technology to deliver soft water at all times, without requiring any extra space. An effective quadruple filtration system combined with a Mediamat guarantees bright results. Winterhalter Gastronom GmbH was founded in 1947 by Karl Winterhalter in Friedrichshafen on Lake Constance. Today, Jürgen and Ralph Winterhalter, son and grandson of the company founder, manage the family business. With more than 1,000 employees worldwide, the owner-managed company group is one of the global players in the commercial kitchen sector. Winterhalter is a specialist for commercial dishwashing systems. With dishwashers, dishwashing chemicals, water treatment appliances and dishwasher racks, Winterhalter offers an overall system guaranteeing perfect dishwashing results. Furthermore, Winterhalter products offer maximum economic efficiency and user-friendliness and for decades have been synonymous with innovation and reliability in commercial dishwashing areas. Customers around the world from the food services, system catering, hotel and mass catering industries, as well as bakeries and butchers, rely on the high quality of Winterhalter dishwashing products. The company headquarters are located in Meckenbeuren on Lake Constance. Further production sites have been opened in Endingen (Germany) and Rüthi (Switzerland). Winterhalter is represented by its own branches or partners in more than 70 countries around the world. Winterhalter India, headquartered in New Delhi a 100% owned subsidiary of Winterhalter Gastronom GmbH provides complete range of Winterhalter products and professional sales and service support across India. The company delivers a total dishwashing solution to Hotels, Restaurants, Industrial Canteens, Educational Institutes and Corporate Office canteens with a concept that covers machine technology, water treatment and accessories, professional planning, consultancy and engineering services to fulfill customer specific requirements.

Aug-Sept ’13

Features of the new Winterhalter PT Series Variopower: The washing pressure is a key factor in ensuring hygienically clean results. By selecting customised washing power programme , Variopower automatically adjusts the washing power to the type of dishes and the degree of soiling. Anything with light soiling is washed at low pressure, while items with heavy soiling are cleaned at a higher pressure. Variopower delivers a polished result with minimum wear to dishes. Full Flow Filtration System: In the new PT series, the wash water is constantly filtered and monitored during the whole washing process. Three pioneering components ensure that the water remains clean with unprecedented quality. The patented full jet filteration, consisting of a tank cover, filter cylinder and pump inlet filter, filters 100% of the wash water. The proven mediamat also removes fine impurities such as coffee grounds using centrifugal force. Consistent Energy Recycling: The PT Series machines can also optionally be equipped with the waste water heat exchanger and an additional exhaust air heat exchanger. These EnergyPlus models then use the energy from the waste water and the exhaust air for the two-step heating of the cold water supply. The operating costs will be reduced by upto 20% per wash cycle. As the exhaust air temperature is also reduced by more than half. The EnergyPlus models are a worthwhile investment to save energy in the long term. The additional costs for the EnergyPlus option pays off rapidly. Economical Use of Resources: With the new driven rinse system (optional), fresh water is no longer required to rotate the wash fields. This revolutionary drive reduces the standard rinse water volume significantly. That reduces the operating costs by approx. 12 % per wash cycle. This optimised rinse system ensures that cleaning results remain brilliant even though far less freshwater is used. Extremely Easy to Use: The touchscreen is the basis for self-explanatory, language-neutral operation. Three standard programmes can be selected depending on the type dishes and degree of soiling. You simply tap the appropriate pictogram to start. All washing elements like water pressure, detergent quantity, temperatures and time are adjusted automatically. Visual and audible signals allow operators to react quickly to machine messages.

Hammer Food & Beverage Business Review

PRODUCT PREVIEW FROZEN SNACKS

RATIONAL WIDENS ACCESSORIES RANGE

Unitas Foods is offering frozen snacks of Chinese origin. The range includes dimsums, manchurian, satay, chicken lollipops, wontons, and spring rolls. The products are manufactured in a state-of-theart facility in Delhi. The centralised kitchen is fully

Rational has widened its range of accessories with versatile roasting and baking pans. They come across as ideal tools for preparing international pan-fried dishes such as tortillas, paella, Swiss Rösti, quiche, pancakes as well as small pizzas and cakes in just a few minutes in the SelfCookingCenter® whitefficiency® or CombiMaster® Plus. “Excellent heat conductivity is achieved with the griddled surface of the roasting and baking pan. This ensures optimal browning in just a few minutes,” explained Jessica Müller, Product Manager for Applications at Rational. “Our special Trilax non-stick coating also prevents the products from sticking,” she added. The roasting and baking pan has side handles and is easily stacked, which makes it very easy to work with. The roasting and baking pans are available in two sizes (Ø 16 cm and Ø 25 cm). They can be purchased individually or in sets. For problem-free and secure handling, particularly for large load quantities, Rational has also added specially formed carrier plates for both sizes to its range. This prevents the roasting and baking pans from shifting as they are firmly seated in the carrier plate. Rational India J.Jaiswal@rational-online.com

automated to ensure hygienic production. All the raw materials used, with the exception of vegetables and meats, are imported from China, Singapore and Taiwan. For instant acceptance of its food in today’s brand crazy world, the company has ensured on consistent food quality and taste. Unitas Foods Pvt. Ltd. unitasfoods@gmail.com

CLEANING KITCHENS AND DISHES, IMPECCABLY TANDOOR PAR EXCELENCE The restaurant business, and in fact, the entire hotel business has food as an essential component of its service. The right equipment in the kitchens of hospitality institutions make the vital difference between efficient and better cooking. Tandoors are some of the most important equipment in a kitchen, especially for serving Indian cuisines, which are integral parts of most hotels in India. Kanhaiyalal Tandoors Pvt. Ltd. comes as a reliable source for the hotel industry so far as its dependence on tandors is concerned. Made with strict adherence to high quality and precision, the tandoors of Kanhaiyalal Tandoors are available in stainless steel, MS body, copper body and in simple clay. Kanhaiyalal Tandoors Pvt. Ltd. was started by Avinder and Fakirchand, two brothers who brought with them 30 years of expertise in manufacturing and marketing of tandoors Kanhaiyalal Tandoor Pvt. Ltd. sales@kanhaiyalaltandoor.com

Pioneer Softeners and Chemicals is an important player in the field of softeners and chemicals, with an impressive track record of 25 years. Available at competent prices, the product range of the company includes handy care wash products, hard fix surface sanitisers, disinfectant hand sanitisers, descalers, chemicals for fabric stiffness, and amino silicon based softeners, which are specialised in removal of oil and grease stains from spa towels, fabric and linen. The company has set its international standards with much determination and perseverance. The products of Pioneer Softeners and Chemicals cater to hospitality, housekeeping, food/beverage processing, dairy farming, poultry farms and various other sectors and sub-sectors. One such product is Rollogs, which is used for cleaning grills, ovens, hot plates, fryers & coils, etc. Another of the high quality kitchen chemical with Pioneer Softeners and Chemicals is Duran Kleanex (XL-100), which is a light green colour detergent-cum-santiser with Quat MBA, which makes the chemical appropriate for hard surfaces like kitchen floors, tiles, baking areas, etc. Similarly Pioneer Softeners and Chemicals’ Duran Trolley Wash is a light green colour detergent used for cleaning and disinfection of stainless steel trolley carrying food & beverages. Its Duran Rinse is a crystal clear blue liquid used for automatic dish washing machine. This low foam liquid detergent is eco-friendly, ph balanced, neutral and has no sedimentation. There are many, many more such impressive kitchen cleaning and dish washing products introduced by Pioneer Softeners and Chemicals, over the years, which have attracted popularity in the Indian food & beverage industry. Pioneer Softeners and Chemicals psc@pioneersofteners.com

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.

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Aug-Sept ’13

BUSINESS OPPORTUNITY

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BUSINESS OPPORTUNIT Y A Perfect Range of Gratifying Kitchen Equipments

TRADE LINKERS Serving Hospitality Industry

e are serving the industry of hospitality si nce 1987 by suppl yi ng gl assware, crock ery, cutlery, k itchenware, tableware, service trays, etc., to reputed clubs, hospitals, r estau r an ts, ban qu ets, cater er s & state tourism. We supply plain as well as with your l ogo/desi gns, at competi ti ve rates. Good quality, prompt supply & proper follow-ups are our USPs.

Chinese Range

Display Counter

Cold Room

Four Door Refrigerator

Indian Range

Shawarma Grill

Hot Bain Marie

Stainless Steel Sink

Manufacturers & Suppliers of

Commercial Kitchen, Refrigeration & Food Service Equipments for Hotels, Restaurants, Banquet Halls, Hospitals, Fast Food Outlets, Sweet Shops, Industrial Canteens and Other Eating Establishments etc.

Mahto Kitchen Care 99/16, Hazi Building, Crockery Market, Sadar Bazar, Delhi-110006 Tel.: (O) 23612691, 23631884, (R) 27246074, Mobile : 9811065928

Email: tradelinkers_malik@rediffmail.com

Regd. Off.: 954, Pocket-2, Paschim Puri, New Delhi-110063 Mobile: +919304913129, 9871215088, 9910306085 E-mail: mahtokitchen@yahoo.co.in Website: mahtokitchencare.in / com

A D V E R T I S E R ’ S COMPANY AIM TECH AKSAI ALIMENTARIA 2014 ALLIED METAL WORKS ALPHA FOAM PVT. LTD. ANOUSHKA GOURMET PVT. LTD. APPLE BAKERY MACHINERY PVT. LTD. ARCHII ARCOROC GLASSWARE ASHOKASHA EXIM PVT. LTD. BMS ENTERPRISES CONSTELLATION PROJECTS COSMIC HEALERS PVT. LTD. C&S GLASSWARE DABON INTERNATIONAL PVT. LTD. DHR HOLDING INDIA PVT. LTD. EPICURE FROZEN FOODS & BEVERAGES PVT. LTD. EUROPEAN QUALITY FOODS FCML DISTRIBUTORS PVT. LTD. FIDELIO INDIA PVT. LTD. FINE FOOD INDIA FI&HI INDIA FnS INTERNATIONAL PVT. LTD. GENNEXT LOGISTICS PVT. LTD. HUGHSON NUT ALMONDS KANHAIYALAL TANDOOR PVT. LTD. KING METAL WORKS LOOM CRAFTS FURNITURE (INDIA) PVT. LTD.

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MAHTO KITCHEN CARE MANISHA INTERNATIONAL METAL AVENUES META INDUSTRIES (UNIVERSAL CHEF) MITORA MACHINEX MOD KITCHEN EQUIPMENTS PVT. LTD. MRS. BECTOR’S FOOD SPECIALITIES LTD. NEENA ENTERPRISES OMKAR INTERNATIONAL PARSHADI LAL & SONS PVT. LTD. RANS TECHNOCRATS (INDIA) PVT. LTD. RATIONAL INDIA REMINGTON STEEL ARTS SASKATCHEWAN PULSE GROWERS SHAMSONS FOODS SIEMENS LTD. SIGMA TEST RESEARCH CENTRE SOLUTIONZ CONSULTING STARLITE STEEL PVT. LTD. STEC STAINLESS STEEL PVT. LTD. SWEET AND SNACKTEC INDIA & DAIRY UNIVERSE INDIA 2013 THE NEW INDIA ELECTRIC & TRADING CO. TRADE LINKERS UNITAS FOODS PVT. LTD. VENUS INDUSTRIES WINTERHALTER INDIA PVT. LTD. PRODUCT PREVIEW BUSINESS OPPORTUNITY

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INTERVIEW

Being Creative, Skillful and Dynamic By Sharmila Chand

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My current job is absolutely fabulous! I opened two outlets and am busy in opening the 30,000 sq. ft. convention center. Every place has its own challenges. If we plan well in advance everything does and will fall in place.

The Yes I Can! attitude.

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What is the USP of your place/ brand?

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We do need to execute tasks within specified timelines, which in essence is the ethos of the hospitality industry. I believe hard work, intensive inputs, meticulous attention to detail, relentless pursuits and the never give-up attitude can make one a successful hospitality professional.

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Anything else you would like to say?

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Hammer Food & Beverage Business Review

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Finally, how is your experience at the present job? What are the challenges of

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Set realistic goals and set time limits to achieve them. Also enjoy what you are doing so that you don’t take it as a burden.

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Can you suggest any tips or insights to strengthen your team?

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I enjoy meeting guests from diverse background. Though fulfilling all the demands of the guests is very challenging it brings in plenty of joy and satisfaction. Also a career in F&B requires one to be on her/his toes and be updated, so one remains very agile and active. This is a facet of the profession which I enjoy. I also like to keep my team motivated and happy and am passionate about doing some thing new each day.

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Of course, my job is challenging. One of the crucial challenges of my job is checking the staff ’s attrition rate. The freshers often quit for quick and easy money. It is also a challenge to source good quality products locally. Getting the desired results on time through outsourcing is also a challenging proposition. At times when we outsource, we do not get the desired results on time. Managing costs in times when every thing is becoming expensive right from raw materials, gas, electricity, manpower, transport… is a challenge. This induces the operator to come up with innovative ideas in order to keep the bottom line intact. Besides these, in recent times

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Is your job challenging? Can you point out five crucial challenges in your job?

working here?

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

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balancing between flawless security and receiving guests with open arms is an emerging challenge. Moreover, to train the food and beverage professional on security and hospitality is a tricky one.

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They are operational skills pertaining to guest satisfaction and creativity, the skill of human resource training & man management, and a good grasp over sales, revenues and financial management.

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What are the top three traits or skills every Food & Beverage Manager must have to excel?

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Baranirathan C, the Director, F&B at Radisson Blu Hotel Indore, has been in the industry for 15 years. He comes across as a mature, dynamic and result-oriented hospitality professional, offering focused leadership to drive F&B sales and profitability in highly competitive markets. He is a creative, knowledgeable and skillful manager with an impressive background in maintaining food & beverage staff and inventories, in monitoring costs, and in preparing monthly/yearly reports and budgets. Noted for outstanding communication skills, both with the guests and the staff; Baranirathan has the ability to resolve problems quickly and equitably to facilitate satisfied customers and motivated employees. He also possesses the singular ability to develop an appropriate image and role model that reflects the hospitality property’s values and culture. His earlier tenures included the Director of Food & Beverage at Four Points by Sheraton, Pune and Food & Beverage Manager at Diani Reef Beach Resort & Spa, Mombasa, Kenya. The excerpts of the interview follow:

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

With the Indian hospitality industry becoming very competitive, and with the competition getting tougher as a result of the entry of many international hotels, we have to be more creative to corroborate in the market.

Aug-Sept ’13