Food & Beverage Business Review ( Aug-Sep 2015)

Aug-Sept ’15

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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 Dev Kumar Production Assistant Mamta Sharma Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhre Subscription Sales Dattaram Gangurde Director Sales Sanjay Anand Mobile: +91 9811136837 Director Operations & Finance Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833 Telefax: 022-28388947

Website: www.fbrmag.com E-mail: info@hammer.co.in © 2015 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 Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

Parsi cuisine is neither bland, nor unduly spicy; it is simply tasty. Parsi cuisine can be said to be an integral part of the diversified tradition of India’s culinary character. The Parsi cuisine, as we know it in India, has been shaped and evolved through a long history, a history which dates back to the settlement of Parsis in India during 8th-10th century AD. Parsi cuisine has a rich culinary heritage, and its appeal in India, despite the dwindling number of Irani cafes in Mumbai, is thankfully not only confined to the miniscule section of Parsis in the country.

In this issue, we have covered some interesting Parsi cuisine outlets in Delhi-NCR and Mumbai, a brief history of Parsi cuisine, and some perennially popular Parsi dishes. It is time our restaurateurs make more proactive efforts to popularise Parsi cuisine in a big way, across panIndia. This may pay them rich dividends in the form of loyal guests, many of whom may be more than willing to experiment with new tastes and flavours.

Packaging is playing an immensely crucial role in the Indian food & beverage business and with the increase in general consumer awareness and particularly with the increase in health awareness in the urban India of near future, the innovations in packaging solutions are only expected to garner momentum in the Indian food & beverage industry, in the years to come.

In the near future, packaged food industry of India would not only be guided by health factors but convenience and visual appeal would also gain more relevance in packaged food options. We have attempted to discuss the evolving role of packaging and the various smart packaging solutions in our Business Story.

The growing popularity of non-carbonated beverages in India is being discussed in our Beverage section. In the Theme Cuisine section, we have covered the important segments of Pan-Asian cuisine. Features on tackling the continuing problem of food adulteration among India’s food business operators, and on the role and choice of tableware in restaurants can also interest our readers at large. In the Celebrity Dining section, we have covered a wonderful casual dining restaurant at Connaught Place, New Delhi, which specialises in dishing authentic Lebanese cuisine with a modern twist.

As always, the opinions and perspectives encapsulated through our features are complemented by the rich source of information of our News and Events section. We hope our endeavour would give our esteemed readers some food for thought, between the covers of this issue, as we move towards the festive season where the industry is expected to experience a fillip.

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.

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Contents

Cover Story

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Departments

The Timeless Appeal of Parsi Cuisine

Business

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Packaged Tastes for Today’s Times

Agri

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Spice from the Earth

Beverage

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India Drinks to Health

Celebrity Dining

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The Aromas from Lebanon

Theme Cuisine

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Event

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News

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Report

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Focus

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Restaurant Review

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Chef Voice

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Ingredients

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Operations

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Product Preview

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Interview

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The Extravaganza of Pan-Asian Flavours

Health

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Tackling the Scourge of Food Adulteration

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EVENT

HostMilano: An Amalgamation of Technology and Creativity

HostMilano – the international hospitality exhibition, the leading event for the HORECA, food service and retail segment, is happening this year at the Fieramilano fairground at Rho, during 23rd -27th October. The mega event to be held has been demarcated into various segments.

The macro-area for Food Service Equipment and Bread/Pasta/Pizza is one of Host2015’s three synergic macro-areas: the other two are Coffee-Tea/Bar–Coffee Machines/ Vending, and Gelato-Pastry/Furniture and Tableware.

At HostMilano, under the Food Service Equipment category, the professional food service sector will represent the latest upcoming cooking and dining trends sweeping across the world. Highlights of the section will include food processing and preserving methods, and the countless large and small gadgets and accessories that make a difference in the kitchen. There will also be meetings and events devoted to food culture, with the participation of world renowned Chefs and the other movers and shakers of the industry.

New entries this year in the realm of Food Service Equipment include Cool Compact and Taylor, which will be there along with such names as Ali Group,

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Alliance International, Angelo Po Grandi Cucine, Alto-Shaam, Bravo Inox, Comenda Ali, Fagor, Gram Commercial, Meiko, Epta, Follett Corporation, Grandimpianti Ali, Hobart, Imesa, Milan Toast, MKN, Manitowoc Foodservice, Mepra, The Middleby Corporation, Orved, Rational, Realstar, Renzacci, Sirman, Unox, Vema, Walo Professional and Winterhalter.

The Bread, Pizza and Pasta area will not only have an impressive range of products but also training and competition events, with contests among professional bakers and pizza-makers, as well as sessions dedicated to research into new market trends, the latest technology and the formats of the future.

The segment of Gelato-Pastry – where Italy is the undisputed world leader and heads the trend towards internationalisation of equipment — will be presenting at HostMilano 2015 the quality ingredients for creating superlative gelato, desserts and chocolate, with refrigerated counters and all the different types of machinery that encourage more creative, more original processing.

At the event, local and international Chefs and master pastry makers will showcase their skills in high-profile show cooking

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demos. The gelato,chocolate and pastry masters from all over the world will participate, making for a lively Gelato and Pastry area. There will be an exclusive show for the professional restaurant industry along with performances and competitions of highlevel technical and artistic value.

Pizza, that great icon of Italy, will be the focus of an international event at HostMilano 2015. The event named European Pizza Championship, will be organised by the magazine Pizza e Pasta Italiana and the Università della Pizza, which, for the first time at Host, will be presenting the concept of gourmet pizza.

The Network del Gusto, promoted by APCI – the Professional Association of Italian Chefs, with the collaboration of Italian Gourmet and apropositodime.com, will present five days of live lectures by top professionals in the sector.

Overall, the HostMilano 2015 will host more than 400 special events, including performances, seminars, workshops, show cooking and demonstrations by Chefs, top gelato makers and Pastry Chefs, and Italian and international baristas.

The show entails a new-generation exhibition concept; designed with the help of world famous architects, designers and art directors. Some of the recurring trends that will be presented by designers at HostMilano include greater attention to social attitude, and the convivial dimension of food; understood as a means of generating new socialising systems.

Greater importance will also be given to the narrative dimension of products, which, increasingly, themselves become a vector of stories and the characteristics of the contexts that generated them.

One of the hallmarks of this edition of HostMilano is the return of a completely new version of EXIHS — Italian Excellent Hospitality Services. Leading-edge luxury is the characteristics of the revamped space occupied by EXIHS; conceived by Dante O. Benini & Partners Architects. After its successful debut in 2013, the concept returns to explore the most interesting visions of future hospitality within a single spatial concept at HostMilano 2015.

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EVENT

ASIA FRUIT LOGISTICA Garners Impressive Participation

ASIA FRUIT LOGISTICA, Asia’s leading trade show for the international fresh fruit and vegetable business, was held during 2nd4th September 2015, in Hong Kong. The event attracted more than 9,200 trade visitors from 70 different countries to Hong Kong’s AsiaWorld-Expo Center. The record attendance at Asia’s leading fresh fruit and vegetable trade show was driven by a significant increase in visitor numbers from Asian countries. Total visitor numbers rose by 14 percent over the last year’s edition of the event, and 66 percent of those visitors came from Asia. The visitors’ share from the Asian countries in the last year’s edition of the event was 58 percent.

China was by far the biggest country represented in terms of attendance at ASIA FRUIT LOGISTICA, accounting for more than a third of total visitor numbers. Australia and the US ranked second and third respectively, in terms of visitor numbers. China also had the largest number of exhibitors at the show, with 105 companies exhibiting. Some 574 companies from 40 different countries

showcased their products and services at the event.

ASIA FRUIT LOGISTICA offered visitors a first-rate programme of information and educational activities that spanned the entire supply chain. The programme began with the Asiafruit Congress – Asia’s premier fresh produce conference – which took place on 1st September, the day before ASIA FRUIT LOGISTICA opened its doors.

To m a r k A s i a f r u i t M a g a z i n e ’ s 20 th Anniversary, this year’s Asiafruit Congress kicked off with a panel of industry authorities looking back at the key changes in Asia’s fresh produce trade over the past 20 years, and projecting market demand for the next decade.

Information opportunities continued for ASIA FRUIT LOGISTICA’s visitors on the show floor with the Asiafruit Business Forum, a programme of two workshop sessions hosted each day by Asiafruit Magazine.

Marketing was the focus for the day one of the event, with sessions on how product re-positioning can drive sales, and on countryof-origin branding.

Technology was the theme for the day two of the event, which looked at software for a smoother supply chain, and at low-cost technology solutions throughout the value

chain.

The final day of the event focused on production issues, with a Chinese-language session looking at the modernisation of China’s farming sector, and a varietal showcase session exploring what is on offer from some of the world’s leading breeding programmes.

Taking place on 2nd September, the 1st Cool Logistics Asia Conference brought together top-level speakers and decisionmakers from over 20 countries to explore perishable supply chains of the future. The conference provided a unique opportunity to meet face-to-face with major players in the logistics chain and shape solutions for individual businesses and the chain itself.

The next edition of ASIA FRUIT LOGISTICA would take place during 7th-9th September 2016 at AsiaWorld-Expo Center in Hong Kong.

Greece is the Partner Country at Anuga 2015

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reece is the partner country of Anuga 2015. At the event, which would be held during 10th- 14th October 2015 in Cologne, Germany, the Greek exhibitors will not only present a wide variety of Greek food and drinks, but will also impressively demonstrate their competence and efficiency in the international trade and food service sectors.

Promoting exports and establishing contacts with German and other international trading partners are the focal points of the Greece’s trade fair participation at Anuga 2015. Anuga is one of the world’s important trade fairs for food and beverages. With around 270 exhibitors, Greece will once again in the 2015 edition of the show be among the top ten largest foreign participants at Anuga.

However, Greece will not only present the famous and traditional specialties that

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the country is renowned for, but beyond that would also showcase highquality raw materials and partly processed products that are significant for the food industry worldwide.

These include olive oil and olives, dairy products such as cheese, feta and yoghurt, drinks such as wine, spirits and water, honey and sandwich spreads, sweets and snacks, dried fruits, spices and herbs, frozen food and organic items.

The central presentation platform of the Greek participation will be located in the Anuga Fine Food section in Hall 10.2, under the direction of Enterprise Greece Invest & Trade.

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With around 6,800 exhibitors from approximately 100 countries, Anuga 2015 will show a comprehensive international spectrum of products, and is also expected to set important impulses in the global food business. Around 155,000 trade visitors from almost 190 countries are expected to attend the fair.

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EVENT

EVENTS’ CALENDER ANUGA 2015 10-14 October 2015 Cologne, Germany www.anuga.com Saudi Horeca 2015 18-20 October 2015 Riyadh International Convention & Exhibition Center, Saudi Arabia www.saudihoreca.com Fi & Hi India 19-21 October 2015 Bombay Convention & Exhibition Centre, Mumbai www.fi-india.com

Annapoorna World of Food India 2015 The 10th Edition of Annapoorna World of Food India 2015, which was held during 14th-16th September 2015 at Hall no.

5, Bombay Exhibition Center, Mumbai, was attended by 5308 one time registered trade visitors. The event garnered the participation of 151 companies from across the globe, including participation from 17 countries.

Annapoorna World of Food India for the first time hosted Austrian Federal Economic Chamber, who participated with a pavilion, where food and beverage producers from Austria displayed their food, beverages & wine. Ministry of Agriculture and Rural Development of Poland organised a pavilion to present food and beverages from Poland to the Indian food market, and International Enterprise Singapore, in association with Singapore Food Manufacturers Association, also organised a pavilion and showcased food and beverages from Singapore. At the event, National Centre for Palm and Dates, Saudi Arabia, showcased a variety of dates and promoted its national industry of dates and palms.

The Government of Orissa and the Government of Jharkhand also promoted their local specialties at the just held Annapoorna World of Food India 2015. Wine tasting sessions organised on the first two days of the exhibition at the Live Demonstration Area received a very good response from wine lovers and connoisseurs. The European Cheese Workshops, showcasing different varieties of cheese from the European region, were held on all three days of the exhibition at live kitchens.

Concurrent seminars were held on the first day of the exhibition. The topics of the seminars covered various facets of the food & beverage industry, right from emerging trends in global food trade to decoding the hindrances & impact with respect to international trade.

The next edition of Annapoorna World of Food India is scheduled to be held during 22nd-24th September 2016 along with International FoodTec India, Sweet and SnackTec India, Dairy Universe India and PackEx India.

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Oishii Japan 2015 22-24 October 2015 Suntec Singapore, Singapore www.oishii-world.com SIAL Middle East 2015 7-9 November 2015 Abu Dhabi National Exhibition Center, Abu Dhabi, UAE www.sialme.com Hotel Expo 2015 25-27 November 2015 The Venetian Macao http://www.hotel-exhibition.com Sigep 2016 23-27 Jan 2016 Remini Fiera, Italy http://en.sigep.it Europain & Intersuc 2016 5-9 February 2016 Paris Nord Villepinte http://www.europain.com FHA 2016 12-15 April 2016 Singapore Expo, Singapore www.foodnhotelasia.com

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NEWS SCAN

The 33rd AGM of NRAI

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he National Restaurant Association of India’s 33 rd Annual General Meeting (AGM) was held on 23 rd September, in Delhi. The event attracted country’s leading restaurateurs. Besides sharing news on the breakthroughs that NRAI had made over the past 12 months, Riyaaz Amlani, President, NRAI, presented a global perspective on the pivotal role of hospitality and restaurant industry towards the growth of tourism in a country.

“If you look at international markets that are famous for drawing tourist attention, you will see how big an impact food & nightlife has on them,” he said. “Hong

Kong has Lan Kwai Fong which attracts over 10,000 visitors everyday; Australia is ranked no.1 for food and wine; if we talk about Dubai, tourism now contributes more to the Emirates’s GDP than oil; 65-70 percent of customers of NOMA, a restaurant in Copenhagen created by Chef Rene Redzepi, are foreigners; Singapore, Spain, USA all attract tourists with an array of culinary options to choose from. The kind of revenue and employment generated in these countries, thanks to the food and hospitality industry, is remarkable, which is something we as a country must aspire to match” he elaborated further.

Responding to NRAI President ’s representation, Kapil Mishra, Minister of Tourism, Delhi Government, said, “Delhi government is happy to be engaging with the restaurant industry leaders through the National Restaurant Association of India.

Restaurant industry plays a pivotal role in adding to the cultural vibrancy of the city and tourism promotion. This is especially true for Delhi which has the advantage of having various heritage sites to attract tourists.”

“For restaurant industry’s growth, we will simplify licensing / renewal processes, eliminate inspector raj and are looking at creating restaurant-based tourism hubs in the city. This is just the beginning of the AAP revolution we will bring in the tourism and hospitality industry,” he announced. This measures can greatly benefit the restaurant industry of Delhi.

During the NRAI’s 33rd AGM, Riyaaz also touched upon NRAI’s victory in the Hookah case in the Supreme Court, which set aside the judgment of lower courts that prevented smoking hookahs with tobacco content in restaurants. Positive feedback from government regarding permission to operate in open spaces for restaurants, Delhi getting the go-ahead to set up micro breweries, and Delhi government’s proposal for creating 15 tourism hubs to promote Delhi as a tourismfriendly city were among the other important points discussed by NRAI’s President at the meeting.

ICF Re-elects Chef Davinder Kumar as its President Indian Culinary Forum (ICF), a forum of Chefs affiliated to the Indian Federation of Culinary Associations (IFCA), organised their Annual General Meeting Election on 24th August 2015, in New Delhi, as part of the annual general meeting (AGM) of the forum. ICF reelected Chef Davinder Kumar as its President for another two-year term. He is the Vice President F&B of Le Meridien New Delhi. ICF also appointed Chef Vivek Saggar of VS Food Art as the new Secretary General.

Chef Shaju Zacharia, an independent food consultant, was elected as the Vice President for another term and Vinod Bhatti, Executive Chef, American Embassy (ACSA) was elected as the Treasurer of the forum for another term.

Around 180 members of the ICF participated in the AGM and elections.

Commenting on his selection for the additional term, Chef Davinder Kumar said, “My new team and I are committed to make ICF as one of the most professionally

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managed Chefs’ associations, not only in India but globally. We want to make ICF a forum, which people would look forward to be associated with. We are committed to take the forum to greater heights”. “Here at ICF, our purpose is to boost upcoming Chefs and train them to raise the standard of Indian classic cuisine to a global level. We aim for the success of the forum,” asserted Chef

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Vivek Saggar.

ICF aims to encourage and inspire junior Chefs through training and competition, to raise the culinary standards in India, and to serve as a platform to leverage the development of Indian culture and cuisine on a global scale.

Another of its objective is to encourage Indian nationals to consider pursuing a career within the hospitality industry.

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Minister Launches Skill Training Program Harsimrat Kaur Badal, the Union Cabinet Minister of Food Processing in the Government of India, recently launched a special skill training program under the Pradhan Mantri Kaushal Vikas Yojana (PMKVY) at the Assocom Institute of Bakery Technology & Management, through video conferencing.

In this context, Raj Kapoor, Managing Director, AIBTM said, “The bakery industry is one of the largest among the processed food industries in India, which is estimated at 200 billion USD. Food Processing Industries also have a huge role in efficient utilisation of agricultural products, and therefore we were planning to launch skill training to help in preparing base for all the grain based businesses, and associated field.”

Harsimrat Kaur Badal said that bakery industry was a lucrative endeavour, which could be set up with a relatively smaller capital outlay. “Skill training is a strong requirement to support bakery industry’s fast demand growth, and this program would definitely boost the industry,” she averred.

Here it deserves a mention that AIBTM plans to train over two thousand persons associated with the bakery industry, through different centers operated by the institute, during the current year.

Joint Road Shows Announced

by BRC Global Standards and NSF International BRC Global Standards and NSF International will be running four road shows, which will be taking place in India during 2nd- 6th November. They will be held on 2nd November in Delhi, on 3rd November in Mumbai, on 4th November in Bangalore and 5th November in Chennai.

BRC Global Standards and NSF International will be promoting the BRC Global Standard for Food Safety Issue 7 and the Global Markets Programme.

As certification to the BRC Global Standard for Food Safety continues to grow, BRC and NSF International are working together to provide opportunities to recognise and encourage the development of food safety systems in small sites where the full requirements of the standard may add less value, and in sites that are still developing food safety management systems. The new Global Markets programme will now enable audits and recognition against a set of requirements of the Standard identified as basic level and a further set of requirements at intermediate level.

In this regard, Mark Proctor, CEO of BRC Global Standards, said, “The development of the Global Markets Programme has provided a great opportunity in emerging markets, such as India; to provide effective stepping stones for factories to progress towards full certification. The programme also provides recognition of attainment at basic and intermediate levels, which are increasingly recognised by customers as providing assurance about the food safety systems operated at their supply sites. We are delighted to be able to work jointly with NSF International to deliver this message on the upcoming road shows.’’

Peter Bracher, Managing Director of NSF International, affirmed, “During my work in India, I have seen many good food operations who shared a passion to meet the full BRC certification standard. In practice this can be a big step. Therefore I am delighted to see that the Global Markets Programme will provide a simpler path towards full certification whilst also giving recognition for making those first vital steps. All of us at NSF International are happy to support the BRC with their new initiatives.”

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NEWS SCAN

APPOINTMENTS Rakhee Vaswani

India’s leading fresh seafood brand, Pescafresh announced the appointment of Rakhee Vaswani as their Panel Chef. In her new position, Rakhee is responsible for curating a series of exclusive content for the new Pescafresh ecommerce website and YouTube channel. Her role involves creating content that will help customers discover the joy of cooking by using simple, tasty and healthy treats for themselves and their loved ones.

Rakhee is a Cordon Bleu trained Chef, and is the Founder and Chief Chef of Palate Culinary Studio, a state-of-the-art island kitchen studio. Rakhee has done more than 60 kind of workshops for amateurs and home Chefs alike.

Deepak Yadav

Courtyard by Marriott Gurgaon has announced the appointment of Deepak Yadav as the new Pastry Chef for the hotel. Deepak will be responsible for the overall bakery and confectionary section of the hotel. He will be responsible for ensuring quality and excellence in the department.

Deepak joins Courtyard by Marriott, Gurgaon from Gourmet Empire Pvt. Ltd, Chandigarh, where he was working as an Executive Pastry Chef. Chef Deepak has worked with quality hotels and restaurants such as Courtyard Marriott, Kuwait City, Jaipur Marriott Hotel and SET’Z at DLF Emporio Delhi. He has a natural flair for designing and can create personalised desserts with ease.

Prof. Tharakan

Prof. Tharakan has been appointed as the Dean, Le Cordon Bleu School of Hospitality at GD Goenka University, New Delhi-NCR. Prof Tharakan has been actively involved with the research education and training for the past 35 years in various capacities at Welcomgroup Graduate School of Hotel Administration, Manipal and abroad.

Prof Tharakan was awarded the fellowship of the prestigious Institute of Hospitality, UK (FIH) in the year 2001 and is a member of the Royal Society of Health (MRSH), UK.

Ashish Bagul

Ashish Bagul has taken over as the new Executive Chef of Novotel Kolkata Hotel & Residences. He is an alumni from IHM Aurangabad. He began his career at Pizza Hut. He also had an opportunity to train with the Taj Group of Hotels. He had experience of working with The Oberoi Group too.

He has worked as a pre-opening member in the Italian fine dining restaurant Travertino of The Oberoi, New Delhi under expatriate Italian Chef from Hotel Hassler, Rome which taught him a lot about continental food. During 2012 – 2014, he was posted at Trident, Bandra Kurla in Mumbai.

From there he went abroad to work for six months at Kailasa Restaurants; spreading the chain in New York.

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NEWS SCAN

Nando’s Add New Delights to its Menu Nando’s, the South Africa-based international chain of casual dining restaurants serving Afro Portuguese cuisine has introduced an exciting new range of burgers, pitas & wraps in its menu. With its new range, Nando’s intends to add a striking novelty to the menu.

These offerings aim to present a whole new experience to all the Nando’s lovers. The nine new uniquely prepared dishes include Chicken Caesar Wrap, Black Mushroom & Halloumi Wrap, and Veggie Burger to name a few.

“At Nando’s, our utmost priority is customer delight. Our endeavour is to always offer something new and exciting for the consumers to look forward to. We have introduced innovative and unique products such as the Chicken Caesar Wrap, Chicken Breast Pita, Roasted Veggie Wrap and Butterfly Chicken Breast Burger keeping in mind the tastes and sensibilities of our customers. Today the Nando’s menu is one of the finest and most innovative that you will find in casual dining in India with some PERi-fic options for both vegetarians and non-vegetarians.” said Sumeet Yadav, CEO, Nando’s India.

The new gourmet range of burgers, pitas and wraps with the signature PERi- PERi flavour of Nando’s is expected to be a favourite among all Nando’s lovers.

Currently Nando’s has eight restaurants in India, in Delhi, Punjab, Chennai and Bangalore, with big expansion plans in the near future.

Chef Ravitej Nath Gets a Coveted Award In recognition of its significant contribution to tourism in the country and unremitting commitment to excellence, Oberoi Hotels & Resorts have been recognised at the National Tourism Awards again. The Group won three awards for the year 2013-2014 in the categories of Best Five-star Deluxe hotel (awarded to The Oberoi, New Delhi), Best Heritage (Grand) hotel (awarded to The Oberoi Cecil, Shimla), and Best Chef in the four, five, five-Star Deluxe and Heritage (Classic and Grand) categories, which is being awarded to Chef Ravitej Nath, Executive Chef, The Oberoi, Gurgaon.

Chef Ravitej Nath heads the culinary team comprising the world cuisine restaurant, threesixtyoneo as well as the fine dining Indian coastal cuisine restaurant, amaranta and is responsible for all the culinary creations offered across the conventions, banquets, bar and staff dining room at the hotel. Chef Ravitej Nath has been part of the jury of the Indian Culinary Forum (ICF).

Instituted by the Ministry of Tourism, Government of India, the National Tourism Awards are the most coveted awards for the travel and tourism industry in India and are presented annually in various categories.

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Elle & Vire, partner of your success So lutions for Foodservice Professionals

Dabon International (P) Ltd.

North: 0124-4974000 - sales_delhi@daboninternational.com West: 022-28301214 - sales_mumbai@daboninternational.com South: 080-41602213 - sales_bangalore@daboninternational.com Contact: gauravtandon@epicure.in Aug-Sept ’15

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NEWS SCAN

EazyDiner Makes Entry in Mumbai In collaboration with India’s top hoteliers and restaurateurs, EazyDiner announced its entry into Mumbai in the recent past.

EazyDiner launched its service in Delhi earlier this year, in January and has grown hugely during the last seven months.

EazyDiner offers real time guaranteed restaurant reservations.

EazyDiner is a common platform for restaurants and diners.

By August 2015, EazyDiner featured over 19,000 restaurants and bars in Delhi-NCR and Mumbai, with over 1,000 critic reviews. Given the penetration of smart phones in urban India, restaurant reservations through EazyDiner is expected to increase in the near future.

The platform also provides a customised experience to its diners through an expert concierge service, which enables diners to call a trained concierge team, who not only provides recommendations but also assists with bookings at even hardto-get-into restaurants.

Moreover, the EazyDiner platform facilitates a diner to get great deals and discounts with every reservation, in addition to earning loyalty points with each reservation. The EazyDiner platform also provides daily editorials on the latest trends in food and dining.

EazyDiner has also announced that it closed a 3 million USD Series A co-led by existing investor DSG Consumer Partners and its new investor Saama Capital. The advisory council of EazyDiner has renowned names from the hospitality and food

service industry, and renowned food writers, authors and restaurant critics.

Regarding EazyDiner’s Mumbai Launch, Sue Reitz, Managing Director of EazyDiner, commented, “We are very excited with the growth that we have seen during the last seven months in Delhi-NCR. The response to EazyDiner has been phenomenal and we are ahead of budgeted numbers every month since launch, leading to very healthy revenue numbers. With Mumbai, we expect to see similar exponential growth.”

“We have seen tremendous growth at EazyDiner. I am pleased to welcome Saama Capital as a partner and investor in EazyDiner. Saama brings significant knowledge and experience of the dining and technology market and we look forward to working with them to continue adding value to EazyDiner,” affirmed Deepak Shahdadpuri, Managing Director, DSG Consumer Partners.

“There is tremendous opportunity in the dining out segment for a focused reservation play. Our partnership with DSG Consumer Partners combined with the team which consists of experienced hospitality professionals gives us confidence that we can build a very large focused company that everyone in India looks at before they go out to dine,” proffered Ash Lilani, Managing Partner & Co-founder of Saama Capital.

A Burger Brand Launches on Tinder Carl’s Jr., the US-based quick service restaurant chain, did kickstart its brand launch in Delhi by creating buzz on a popular dating app named Tinder. This is probably the first time ever in the history of food service industry that a burger brand chose to launch itself on a quirky and young platform like Tinder. The launch was done on 6th August of this year, where young daters found themselves being matched to big juicy burgers. The maiden outlet of the brand in India was launched on 8th August, at Select Citywalk Mall complex at Saket, New Delhi.

Tinder is a fun way to connect with people around you. Swipe right to Like or Left to Pass on the people Tinder recommends.

If someone likes you back, it’s a match! This app is available on Android and itunes.

The idea behind this innovative marketing strategy was to create a flirty image of the brand; trying to flirt with people around them and engage customers by offering something new. Samira Chopra, Marketing Strategy Head, Carl’s Jr. India, said, “Carl’s Jr. is known globally for its unique advertising and marketing campaigns targeted at the young hungry youth. Tinder is an excellent platform to reach out to this audience and matches well with our brand positioning.”

“Going on Tinder represents exactly the flirtatious and easy going approach that the brand symbolises. We believe our burgers are worth loving, hence the rather romantic engagement with our potential customers,” proffered Sana Chopra, Executive Director, Carl’s Jr. India.

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NEWS SCAN

The Innovator with Chocolates

MM Fisheries Enters the Retail Segment MM Fisheries, which has been engaged in trading of imported and premium quality basa fish, fresh sea food and frozen poultry meat products in different cuts, across pan-India, and was catering primarily to the HORECA segment of the country, has entered the retail segment too, in a big way, in the recent past. The five-decade-old company has a comprehensive supply chain in northern India. The company that has been supplying imported basa fish, sea food and poultry meat products to hotels, restaurants, caterers and banquets, is now also engaged in supplying to households. The company’s retail business or retail arm is named as Good to go. Good to go’s product range also includes Indian and imported grocery products, fresh fruits and vegetables, besides the above-mentioned non-vegetarian products. Good to go also has a 24x7 website, through which orders can be placed by the customers. However, presently the retail business of MM Fisheries is confined to Delhi-NCR, Mumbai, Chandigarh, and other areas of Punjab. “Through Good to go, we are envisaging to reach all major Indian cities, within the next 12 months,” asserted Angad Singh, Director, MM Fisheries Pvt. Ltd.

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It is hard to define a multifaceted person like Varun Inamdar. He is a Chef, entrepreneur, author, traveller, trainer and food designer all rolled into one appealing personality. A post-graduate from the prestigious Oberoi Centre for Learning and Development, he has been associated with some of the leading hospitality chains in the world since a decade.

He also has the distinction of serving many global dignitaries.

“Over the years, I have served many dignitaries and globally renowned personalities like the royal family of Al Sabah, Al Khalifa and Al Saud in the Arabian Gulf, Barack Obama, Nicolas Sarkozy and Vladimir Putin to name a few,” affirmed Inamdar.

Closer home too, his desserts and chocolates grace the menus of several food connoisseurs and celebrities such as Sachin Tendulkar and the Ambani family.

Having arrived on the chocolate scene with The Chocolate Factory Ecuador, Chef Varun Inamdar is fast-gaining popularity as the man who is giving chocolate innovative avatars. He is the Founding Partner and Chef at The Chocolate Factory Ecuador — India’s premier chocolate brand endorsed by the Government of Ecuador. Having travelled the globe extensively and having worked with some of the most distinguished Chefs in the industry, Inamdar has developed his own distinct style and method of handling chocolates and endeavours to propagate this dark delight’s versatility as an ingredient.

He is credited with creating a unique ‘Chocolate Mannequin’ using 60 kg Ecuadorian chocolate in March 2015, at Palladium Hotel, Mumbai (now The St. Regis Mumbai). Inamdar conducts visual and appreciation workshops for those intending to learn and understand chocolate.

As a food critic and feature writer too he has achieved distinction. He has written for GINJA Food & Lifestyle Magazine from South Africa, CaLDRON Magazine, PioneerChef.com, BBC Good Food among others. His work has been featured in several international and Indian media houses. In the recent past, he was featured on NDTV 24X7 on Will Travel for Food with Aneesha Baig and also on BBC Good Food.

The seasoned Chef has recently written a book titled Celebrate Life, Food and Wine, where traditional Indian food is promoted with a wine-twist. The book presents some classic Indian dishes, including the signature biryani and roast chicken, in an entirely new light. Be it a casual brunch, a family lunch or entertaining friends, a peek into the wine-pairing profiles gives the reader just the winning combinations to try out. The book is being published

by OM Books International.

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NEWS SCAN

Creambell Launches Maxxum Mini Creambell, one of India’s renowned ice-cream brands, has launched its Maxxum Mini range of ice-cream sticks. According to a press release, Creambell happens to be the first ice-cream brand in India to launch this internationally popular range of ‘Minis’ in the premium category.

Maxxum Mini packs a powerful punch with its exotic combination of flavours and textures. It has currently been introduced in two exciting variants — Pina-Orange and Chocolate Cookie. While Pina-Orange is encased in a bar with a delicious mix of pineapple flavour infused with vanilla ice-cream and coated with tangy orange on the outside, Chocolate Cookie is a rich concoction of caramel flavoured ice-cream with soft cookie bits inside; coated with smooth and luscious chocolate.

Maxxum Mini is manufactured using new extrusion technology that lends a more dense, smooth and luxurious texture to icecream. The Minis will also be available in fun packs of four for home consumption.

Speaking on the occasion of the launch of the Maxxum Mini Range of ice-creams, Nitin Arora, Chief Executive Officer, Creambell Ice Cream, said, “We are proud to be the first ice-cream brand to introduce premium mini bars in India. Impulse segment is today the fastest growing in India’s ice-cream market. With ice-creams emerging among the most popular snacking options among consumers, we are sure that Creambell’s Maxxum Mini range will prove to be a great choice for those looking for a quick snack on the

go and also for those looking for a small treat at home!”

Creambell’s Maxxum Mini Range ice-creams are priced at Rs.30 per unit (60ml) and a pack of four is priced at Rs. 120. They will be available across India.

Mövenpick Launches Ice-cream Boutique in Mumbai After delighting ice cream lovers around the world, the Mövenpick brand comes to Mumbai with the launch of its ice cream boutique at Juhu Tara Road, Juhu.

In this regard, Dennis Koorey, Country Business, Mövenpick – Australia, said, “We are excited about our first ice cream boutique in Mumbai and believe that Mövenpick’;s Swiss style and super premium offering will be a perfect fit in Mumbai. The city has a certain flair and passion for the best which suits our brand and target audience. We want to offer our customers an experience. As such our dining rooms, menu and ambience are all world class.

With the launch of the Mövenpick ice-cream boutique in Mumbai, Mövenpick is expanding on its established retail presence in India. The boutique in Juhu features a range of 24 ice-cream & sorbet flavours, ice-cream dessert creations, gourmet confectionary products, sundaes, shakes, fat free refreshments along with scrumptious waffles, pancakes and much more, all served in its premium ambience .

“We have plans to open around 50 ice-cream boutiques in the next three years. The Indian super premium icecream category is growing rapidly and our brand and offering are perfectly positioned to capitalise on this,” averred Tarun Sikka, Managing Director, Star Foods Speciality, who has been instrumental in bringing Mövenpick to India, while talking about the future plans of the expansion of the brand.

From its inception, Mövenpick ice-creams applied an ‘all natural’ policy to its range of ice-creams.

All Mövenpick products are made in Switzerland without artificial additives, flavourings or colours.

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NEWS SCAN

Teabox Launches Personalised Tea Subscription Service Teabox, the global e-commerce tea company, has announced the launch of a personalised tea subscription service.

This innovative program is powered

by Teabox’s patent-pending machinelearning technology that according to a press release, personalises and matches every individual’s tastes to a selection of teas.

Here it deserves a mention that founded in 2012, Teabox does have the ability to deliver teas from Darjeeling, Assam, and Nilgiri to the entire world.

Within three years of its existence, Teabox has delivered over 30 million cups worth of tea to customers in 80 countries.

The Teabox subscription program empowers tea drinkers to choose the kinds of teas they would enjoy. This is done by breaking down tea’s several attributes such as aroma, astringency, strength, body, etc., into objective components which are matched to

user preferences, habits and taste characteristics.

How does the technology behind the subscription service work? The users can take a quick five-question quiz online and their choices are submitted to the Teabox prediction engine. Each user is assigned a ‘signature’ based on his/her responses.

The machine ­learning algorithms look for patterns to identify a selection of teas best suited to go with a given signature profile. And as the users repeat and share their experiences with Teabox’s prediction engine, the exercise improves the machine’s discerning capabilities thereby improving its understanding of users’ choices. This feedback loop enables a reinforced learning behaviour of the system, allowing it to fine tune itself to specific taste profiles as the association goes further.

Under this personalised tea subscription service, every month the user receives tea selected based on his/

her habits and preferences. Located in the heart of the Indian tea industry, Teabox’s fulfillment centers have easy access to tea gardens. According to a press release, users receive their personalised box within five days of placing the order.

“When it comes to taste preferences, there are no universals. One’s taste preferences are unique and one’s alone,” said Teabox’s Founder and CEO, Kaushal Dugar. “But the descriptions of teas, like wines, can be subjective. We understand this, and that is why our prediction engine has been developed to break down subjective words like floral, sweet and astringent into over 75 quantifiable attributes. This, coupled with the habits and preferences of our customers, enables us to pick out teas perfectly suited to their palate, ­thus making our subscription program the most personalised tea experience out there,” he concurred.

Dishing Two Way Communication DishCo is a recent entrant in food review and ordering industry of India. DishCo, a mobile-only food marketplace application to connect restaurants and consumers, has been founded by Jimmy and Fida Shaw and backed by Mahindra Group’s Chairman Anand Mahindra, Punj Lloyd’s Founder Uday Punj, bookmyshow.com’s Founder Ashish Hemrajani, and New York-based Sanjeev Mehra, partner at Goldman, Sachs & Co. They are angel investors for DishCo. The mobile-only food marketplace application primarily endeavours to be a one- stop solution app for issues pertaining to people’s dining. DishCo will be offering a host of services such as food reviews, food delivery, coupons and wallet services, table reservations, all under the ambit of one app.

DishCo also provides opportunity to restaurants to list their signature dishes on its portal, and consumers can rank their preferences and make table bookings. The consumers can also give feedback to the restaurants through DishCo. The consumers can chat with the restaurants directly using the Resto Chat feature and put across their feedback. However, the consumers don’t have the option to write review of the dishes through DishCo. Already approximately 8500 restaurants across Mumbai, Pune and Goa have signed up with DishCo.

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REPORT

Made by Monin

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stablished in 1912, in Bourges, France, Monin is a globally renowned producer of premium flavourings for beverage and culinary applications. Today, the company has made its mark in the developing and marketing of premium syrups, liqueurs, aperitifs, non-alcoholic cocktails and ice tea concentrates. The company has over 100 natural flavours within its ambit.

Monin’s syrups add value to cocktails and mocktails in bars, and also play important roles in sleek cafés. The role of Monin’s syrups in retail markets also cannot be underscored, where it has presence in gourmet shops, high-end retail shops and supermarkets.

“Over the years, Monin has created a worldwide business and now the brand is distributed in more than 144 countries.

Today, we have four production facilities, one in USA, two in Europe and one in Malaysia. The last one is catering to AsiaPacific, India and Middle-East markets,” informed Jeremy Edward Coulbeck, General Manager, Monin, Middle East DMCC. “The manufacturing processes that we apply in our four factories are the same, as defined by our headquarters in France.

Quality and control have been incorporated into all aspects of our business, assuring the highest value and satisfaction for our customers and employees.

In addition, thanks to our global aroma suppliers, we are using in our Malaysia unit the same aromas as we use in France or the US. Overall, we have very strict selection process of our ingredients and

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suppliers so as to provide best quality to all our markets, throughout the year,” Coulbeck proffered.

In India, Monin’s retail presence is not very significant as compared to its retail presence in the developed countries of the west. In the recent past, Giles Pickles was appointed as the Export Director of Monin for EMEIA(Europe, Middle East, Africa & India).

While interacting with Food & Beverage Business Review, he informed that about two thirds of Monin’s market in India was accounted by the institutional segment, whereas the remaining one-third of the market of Monin in the country was catered to by the retail segment.

“Whereas in developed markets like Germany and France, approximately 60 percent of our business is garnered from retail,” he asserted. Presently, Monin’s product range in India includes about 90 syrups and 13 fruit purees. Monin India also has three chocolate sauces and five tea concentrates within its expanding product portfolio.

“For the Indian market, we have recently developed Blue Berry Puree for Costa Coffee and Litchi Puree for

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Wendy’s,” Pickles informed while talking about the recent product developments at Monin. For the Indian market, Monin is also coming up with two smoothies and two slush products, which are named as Toasted Almond, Walnut Brown, White Peach Syrup, and Rancho(a lemon concentrate). In India, according to Pickles, Monin manages to sell on an average, one million bottles every year, which naturally makes Pickles very optimistic about the company’s growth in this unpredictable but very promising market. “Monin has an extremely wide range in terms of flavours, but we don’t rest on our laurels. We innovate, research and launch four to five new flavours, every year,” affirmed Coulbeck.

Monin India has also been doing a fruitful service to our growing food service industry by organising bartenders’ training in its newly built studio at Gurgaon, from time to time. This exercise can help the industry to get more trained bartenders.

In the long-run, the continuation of this exercise can add value to the Indian food service industry where quality human resource has always been a paucity, and consequently, a matter of continued concern.

While talking about future plans, Coulbeck informed that Monin would open an office and studio in Dubai. “There we will be able to welcome our partners for product development, tasting and training.

In addition, we will keep growing by increasing and improving our workforce which include more beverage specialists for the Indian market,” he forthrightly stated.

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FOCUS

Bite-size Food Presentation in Buffets

By Arjun Abbi

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t has happened in the global food service industry and now it is happening in India’s food service industry. Picking up cues from the restaurant industry, newage hotel banquets and outdoor caterers have started creating brilliant food presentations.

There are several names for this trendy style of food presentation, which is gaining momentum in the Indian food service industry. It is sometimes called amuse-bouche, tapas, single servings, tasting dishes or bite size menus. They all mean more or less the same thing — a series of small vessels, each with bitesized hors d’oeuvres, laid out in attractive ways.

The small bites can be intensely flavoured complex preparations or simple offerings such as pieces of olive or corn.

These little mini bites, when presented in interesting ways on the buffet, can be an absolute feast for the eyes. According to Jean-Georges, a popular celebrity Chef with restaurants around the world, “The amuse-bouche is the best way for a great Chef to express his or her big ideas in small bites.”

They can be served across cocktails, appetisers, as sides for main course and also as desserts. The flexibility while making mini bites is great. Because of their size, a Chef can cook many different recipes and have an impressive menu of amuse-bouche dishes of his/her own. The best part about these little servings is the ability to creatively plate the variety of tapas and display it in innovative ways, creating an entire tasting experience in itself. They help to remove monotony in buffet presentations.

However, their presentation on the buffet table can be a challenging exercise. Sure, the mini bites look great when it is 4-8 pieces served on the table in a restaurant.

But how do we make it interesting and break the monotony when serving them by hundreds on a buffet? The answer lies

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in recent burst of innovations in buffet servers, risers and elevations.

Using the right vessels, the bite-size servings can be aesthetically served as liquids, semi-solids or solids. Possibly the most popular uses of bite servings are in appetisers and desserts. Semi-solids such as pies and custards can also be created in myriad small bowls and dishes. Recent innovations have included serving liquids in test tubes, shot glasses and demitasse cups in the case of cold soups, aperitifs and sauces. Solid food products are possibly the easiest to display in creative ways. There is an Indian design company which has also released eye-catching mini dishes such as bite-sized handis, tawas, katoris, kadais, ponis, Dutch ovens, mini pedestals, mini grills, etc.

So once the bite-size menu is set and suitable vessels have been acquired for those dishes, the bite-size food needs to be presented in the right way. A flat display on the table is not only boring but can backfire in terms of guest preferences.

The layout needs to be creative and needs to be presented in challenging combinations. Risers are available in the market for that purpose. With the help of suitable levels and elevations, the bite-size food items can be presented in an exciting tiered manner.

When dealing with risers, the Chef

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needs to be careful with the items being used. I have seen several instances where home-made elevations are installed using inverted bowls or pots, steel tubes or wooden boxes. The overall effect should not be tacky and therefore, professional solutions are highly recommended.

Laser-cut and fabricated pillars are available in several finishes, which can not only break the monotony but can become the highlight of the presentation. They enhance the decor and add sleekness to the event. From a distance, a guest is expected to be drawn to the layout. As he or she steps closer, his/her sight tend to move from the entire layout, to the elevations, and finally to the gorgeously plated food in quirky bite-sized vessels.

The guests are induced to pick up the vessels out of curiosity and admire the charm of the entire experience. What a wonderful break from the monotony of those usual bulky dishes, which one witnesses during a banquet, so frequently.

If a Chef wants to optimise his/her culinary innovation in buffets, then he or she needs to think of not only laying the bite-sized vessels on a tabletop surface but of suspending them in mid-air. Imagine a layout — the mini dishes are all around you, some on the surface, some elevated to a height and others hanging off holders in the air! The buffet experience is glorified to another level.

Unique bites of food in various combinations of tastes, plated in beautiful colours and textures, served in cute little dishes, and presented in a four dimensional space. This I think is the next phase of buffet innovations in the Indian food service industry. In fact, it is a trend that is on its way and thankfully, many Indian professional tableware companies have come up with the right kind of products to address this trend.

The author is a hotelier, restaurateur and caterer.

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The Timeless Appeal of

Parsi Cuisine Parsi cuisine can be described as a blend of several cuisines. The Parsis have, with their penchant for cooking up something different and tasty, developed delectable dishes which have broken the barriers of age, religion, caste, creed and even geographical boundaries to become popular not only among Indians, but also in abroad.

Parsi food is now much relished even in London’s Dishoom restaurants, which are in the mould of Parsi cafes in India. A cuisine which can be relished by even those who cannot digest spicy food, Parsi cuisine presents a gastronomical fare which is neither spicy nor bland. Classic Parsi food is generally about a unique amalgamation of acid and sweetness, which is often referred to as khattu mithu. Ashok Malkani finds that over the past 1300 years, Parsi delicacies have stood the test of time.

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arsi New Year — Papeti — is celebrated with great fanfare and gala feasts by the small community of parsis in the country. With an all-India population of only 82,000 in 1976 (which is expected to dwindle to just 23,000 by 2020) this small community leaves no stone unturned to enjoy and make merry on this day with a host of delectable dishes like dhankshak (lamb, mutton, goat, chicken or vegetables in lentil or toor daal gravy), patrani machhee (steamed fish wrapped in banana leaf ), sali marghi (spicy chicken with fine fried matchstick potatoes), chicken farcha (fried chicken), kolmi no patio (shrimp in spicy tomato curry), etc. which have become favourites with other communities too, particularly

in Mumbai. However, the number of Parsi restaurants, like the Parsi population, is tragically on the wane.

According to a report by Naomi Lobo, while there were 350 Irani cafes during the 1950s, by 2005 the number had decreased to just 25. Most of the surviving Irani cafes are over a 100 years old, and the buildings that house them as well as the furniture within them are probably just as old. These cafes, today, form an integral part of the Zoroastrian heritage and history.

With just a handful of restaurants serving exclusive Parsi food (or bhonu, as they call it), your best bet to get a taste

of Parsi gastronomical delights would, therefore, be to get invited to a meal by a Parsi family.

The Parsis take their food very seriously. No wonder, Parsi cuisine perfectly braids together Iranian, Gujarati, British, and even Portuguese and Goan culinary influences. For example, dhanshak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel sauce into a flavourful egg and vinegar-based fish dish. Naturally, some of the best Indian food can be had at Parsi homes.

Parsi cuisine adds to the richness and variety of the Indian culinary legacy.

The Right Blend According to www.sanjeevkapoor.com, the “Parsi food is characterised with its distinct flavour and simple taste.” Parsi cuisine makes creative application of spices for the purpose of flavouring the dishes. “Different spices blend together to provide a unique flavour and taste to the Parsi dishes. The Indian herbs and spices like ginger, garlic and onions are commonly used. However, the Parsi food is not very spicy and oily, hence light on the stomach,” the site noted.

Also, the Parsi cuisine is a wholesome diet which is cooked with ingredients beneficial to health. Dry fruits, rose water and saffron are mostly used to enhance the flavour of many Parsi recipes. Pomegranate and dates are also prominently used in many Parsi recipes.

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Rahul Dua

Rice is the basic food in Parsi cuisine, which is mostly accompanied with lentils and curries. Ras has a very popular role in Parsi cuisine. There is a difference between ras and curry in Parsi cuisine. While curry in Parsi cuisine requires coconut in its preparation, ras doesn’t require coconut and presents itself in a more liquefied form than the curry. In Parsi culinary tradition, both curry and ras can be served with rice.

Meat is a favourite in Parsi cuisine and the influence of Iran’s culinary tradition is clearly reflected in Parsi style of cooking meat and chicken dishes.

Parsis love to prepare the meat with lots of spices and vegetables. Parsi cuisine

also uses seafood extensively. Egg known as eeda or edo is also an important part of Parsi cuisine. Parsis can eat eggs for every meal – breakfast, lunch and dinner. Salad is another very important and special part of the Parsi cuisine.

This is known as kachumber and is prepared with onion and cucumber. The ingredients of salad are finely chopped and mixed and relished with great zest as salad accompanies most dishes in Parsi dining.

Parsi Food in Delhi Parsi cuisine has become quite a hit

The History of Parsi Cuisine

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arsi cuisine is shaped by its history. This culinary binding between ancient Persia and Gujarat, was an accident of fate. Persians came to India and brought along with them their unique recipes and culinary skills.

In India, Parsis initially settled on the coast of Gujarat, and adopted not only the language and saris of Gujarat but also the region’s cooking techniques and ingredients, and became pulse and cereal eaters. Parsis integrated Indian style of cooking into their food culture and eventually developed an innovative cuisine for themselves. The Indian influence in Parsi cuisine is in the addition of onions, garlic and ginger which make the Parsi cuisine savoury but not too spicy.

The mild Persian pulaos borrowed local spices and acquired a makeover. Nut-stuffed baklavas transformed into flaky malai khajas, oozing with sinful, rose water-flavoured cream. The Irani dish of lentil and meat was modified with the abundant vegetable patches and spice box of Gujarat and evolved into a fragrant dal enriched with vegetables and mutton, and eaten with rice cooked in burnt-sugar water. This way the popular dhansaak became part of Parsi palates.

In the subsequent centuries, many of the Parsis shifted to Mumbai(then Bombay) and got influenced by the culinary traditions of Maharashtra and Goa. According to www.sanjeevkapoor.com, “Parsi cuisine opened itself to the coconut and kokum influences of the Goans. They adapted the Maharashtrian dishes such as puran poli, which is called daar ni pori.”

Its rich historical background endows Parsi food with unique flavours. Today, Parsi cuisine can be described as a rich combination of various culinary traditions, which include Indian cooking methods too.

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with the non-Parsis. So is it any wonder that even non-Parsis are venturing into Parsi cuisine? Take the case of Rahul Dua, who runs the Cafe Lota in Delhi.

He recalls the first time he had a Parsi meal, at a friend’s house, about five years ago. “It was different from the usual, yet there was something so comforting about it. I could eat it every single day,” he said.

Dua was so attracted with the Parsi cuisine that he came up with the idea of introducing home-style Parsi food in a restaurant format. “I thought more people need to be eating this food,” he observed. He achieved his aim recently by opening Rustom’s Parsi Bhonu at Adchini, Delhi, with his girlfriend, Kainaz Contractor, whose family was the inspiration and source of recipes. “I don’t think it is feasible to run a Parsi restaurant without a Parsi Chef or at least without someone who is completely at home in a Parsi kitchen. It is natural that Kainaz runs the roost at Rustom’s,” explained Rahul.

“My conversations with many people made me realise that there is space for an authentic Parsi-style restaurant in Delhi,” observed Kainaz. She informed that mostly non-Parsis, and in terms of age group, mostly youngsters order at Rustom’s. “Delhi people order in a lot, unlike Mumbai’s people,” she opined while discussing the Delhi’s market for food & beverages.

Many guests at the restaurant love their Kheema par Eedu topped with a sunny-side-up fried egg. It is part of the Parsis’s Navroze special menu.

Patrani Machhi dish at the restaurant uses tilapia fish in a delicately flavoured

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green chutney. It is steamed to just the right level of flakiness and the chutney is not overpowering. The restaurant has been nominated in the ‘Best Regional Restaurant’ category at the Top Chef Awards 2015.

The restaurant is named after Kainaz’s father. The duo have showcased Parsi style through the restaurant’s ambience, as it is done up to recreate an old Parsi home. The grandfather clock and the crockery cupboard add antique touches. The tiles they have used are found in typical Parsi homes. The space at Rustom’s is small and hence exudes a home-like warmth. “The menu has pictures of my own family and across the restaurant we have images from Sooni Taraporevala’s famous book Parsis: The Zoroastrians of India. Some pictures are for sale as well,” revealed Kainaz.

The menu includes close to 30 dishes. “These have been chosen with care, while keeping in mind home-style dishes that can be perfectly prepared in a restaurant format or those that are restaurant worthy,” explained Kainaz.

“There were a lot of trials and toil before the final menu emerged. The dishes being presented on the menu are the ones that we personally like and believe people will like them too. Once people take to the food currently being served, we shall introduce some offal dishes, but that will have to wait a bit,” she articulated.

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A restaurant focusing on Parsi cuisine that opened in North India, in the end of 2013, was SodaBottleOpenerWala at Cyber Hub, Gurgaon. “We were going for an eclectic mix of Parsi and Irani dishes, overlapping with Bombay’s street food. In the process, we brought Parsi food onto Delhi’s plate,” expressed the restaurateur and the owner of the outlet, AD Singh. AD Singh’s very talented wife Sabrina has done the interiors of the restaurant.

Chef Anahita Dhondy is the Chef Manager at the SodaBottleOpenerWala outlet, at Gurgaon. Being a Parsi herself, she brings in the trademark flavours of Parsi food at the two restaurants of SodaBottleOpenerWala in Delhi(Khan Market) and Gurgaon (Cyberhub). The Khan Market outlet

of SodaBottleOpenerWala followed the SodaBottleOpenerWala outlet in Gurgaon.

“Being a Parsi, it isn’t difficult for me to cook and teach the cuisine that I have grown up eating. There are however many hurdles that have come in the way as it is a completely new cuisine for the general public in DelhiNCR to accept and enjoy. When we just opened our doors, I used to check every single thing myself, now my Chefs have understood the cuisine, so they do the checking and I oversee,” pointed out Anahita.

Anahita comes from a Parsi family in Delhi. She started icing cakes at 10 and knew her destiny was to be a Chef when she realised she had the best tiffin box in school. “I love my job at SodaBottleOpenerWala. I was lucky to join at a time the restaurant was being set up, and the growth pangs have been amazing. It has given me a platform to be creative and express myself. I have always wanted to promote Parsi food, and here I am getting the opportunity to do so. Working with my team, selecting ingredients and creating new dishes is the best part of this job,” she observed.

The potential of restaurants focusing on Parsi cuisine is quite impressive in Delhi-NCR. Chef Tehman, who was specially flown in for a Parsi food festival at The Oberoi, Gurgaon’s amaranta, last year, said, “There is a great business opportunity for people in the restaurant business to open a Parsi joint in the capital. There are only seven Parsi families in Gurgaon but there are a lot of other people in Delhi who are interested to know about this cuisine.”

An Undying Culinary Legacy

Kainaz

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Presently there are hardly 15-20 Parsi restaurants in Mumbai. Perhaps one of the oldest is Britannia and Co Restaurant, located in a grand, Renaissance-style building, in Ballard Estate, south Mumbai. It is designed by the Scottish architect George Wittet (he is renowned for the city’s Gateway of India Monument).

The cafe’s most famous dish, chicken berry pulao, comes across as a wonderful, sweet-sour combination of fragrant pilau rice layered with moist chunks of chicken and a rich, spiced tomato sauce, topped with

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sour barberries, crunchy cashews and sweet, sticky caramelised onions. Its recipe is a secret fiercely guarded by the 91-year-old proprietor Boman Kohinoor, whose wife brought it with her from Iran.

Kohinoor has a keen sense of humour. He has photos and appreciation letters from diners including George Bush Senior, Dick Cheney, and the Pope.

Born in 1923, the year his father set up the cafe, Kohinoor has worked here for the past 75 years, since he was 16, and he remembers a very different Mumbai from today’s polluted and hugely populated mega metropolis.

Another popular Irani Café is Kyani and Co at Dhobi Talao, Kalbadevi. It has a convivial set-up, with prettily engraved dark-wood panelling, dappled mirrors, Scandinavian bentwood chairs and chipped mosaic flooring. The café is known for its confectionary and baked goods – almond sponges, wine-flavoured biscuits and decorative

Anahita Dhondy

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cakes among others. The place is also known for its breakfasts, and has a long, rambling egg repertoire that includes paneer bhurjee (stir-fried eggs), mutton scrambled eggs, and the ‘half fry egg.’

One of the most popular Iranian joints, this 108-year-old café, a heritage landmark near Metro in South Mumbai, is run by Farooq Shokri, the third generation of his family.

If you go to the café at around lunchtime, it is busier than ever, with trays of piping hot chicken, mutton and vegetable puffs being brought out. After a long tiring day at work or for a quick lunch-break, Kyani’s scrumptious snacks and brisk service can seem to be manna from heaven for weary office goers.

These Parsi restaurants have historical significance. And they deserve a great future despite so many continual changes in the Indian restaurant business.

Popular Dishes of Parsi Cuisine Parsi cuisine is famous for its lipsmacking fare. There is a whole range of vegetarian as well as non-vegetarian dishes to choose from a traditional Parsi menu. Some of the popular ones are: Dhanshak: It is a renowned dish of the Parsis, which is an adaptation of Gujarati food. Usually made with mutton, a dhansaak consists an amalgamation of lentils, vegetables, spices, cumin seeds, ginger, and garlic together with the meat of choice. For the vegetarians, it can also be made without meat.

Hammer Food & Beverage Business Review

Patrani Machhi: It is fish wrapped in leaf. It is a traditional Parsi dish which is often served at wedding ceremonies of Parsis. The site www. sanjeevkappor.com describes the dish as “Fillets of fish covered in chutney made of mint, coconut, coriander, lemon juice and green chillies are artistically wrapped in banana leaves and steamed to absorb the delicate flavours.”

Salli Boti/Marghi: According to www.sanjeevkappor.com, it is a dish made with boneless mutton (boti) or chicken (margi), cooked in an onion and tomato gravy with apricots, and topped with crispy potato strips.

These are just a few of the numerous delicacies from Parsi kitchens. And Parsis have enticingly sweet desserts too, like Lagan Nu Custard! Of course, the application of this delectable fare in the Indian food service business, especially in the context of more and more numbers of guests in the Indian restaurant industry showing eagerness to try unfamiliar but wonderful tastes and flavours, is simply great. n

Boman Kohinoor

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BUSINESS

Packaged Tastes for Today’s Times

Packaging plays a crucial role in the progress and well-being of the food & beverage industry, which has become one of the most rapidly growing sectors of the Indian economy. Today, packaging has acquired new dimensions as far as the food and beverage industry is concerned. Nowadays we are witnessing that the foodstuffs lining the grocery store shelves – ranging from food grains to fast food items — are packed in attractive and utilitarian packaging materials ranging from plastic pouches to bottles, cans and tinfoils.

There has definitely been a growth in the packaged food industry in the country, which can be attributed to the rising annual disposable incomes and the changing lifestyles of the urban populace. This has in turn paved in new trends in packaging solutions. Ashok Malkani views the future of the packaged food industry and the latest trend in the packaging materials in India.

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BUSINESS

T

he expression ‘cute little package’ is often used to describe an endearing and adorable object. Package assumes a pronounced significance as far as the food and beverage industry is concerned. The packaging must not only be attractive but also carry relevant information about the packaged material. It must also increase the shelf life of the product.

Packaging and the food and beverage industry have been interlinked for long years. Over the decades, there have been several advancements made in packaging materials. This was done to improve food safety. Packaging innovation has always been a constant concern for the manufacturers.

Today, for the Indian food & beverage industry, innovation in packaging is all the more relevant, as the Indian food and grocery market is the world’s sixth largest, with retail contributing 70 percent of the sales. It is projected to grow at the rate of 104 percent, touching 482 billion USD by 2020. The Indian gourmet food market is currently valued at 1.3 billion USD and is growing at a CAGR of 20

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percent.

Presently a number of innovations are changing the basic working parameters of food and beverage packaging; and the relationships between the participants in the packaging value chain. As consumers evolve, factors such as sustainability and product independence require a greater focus on packaging design.

The Growth Factors This growth of packaged food segment in India has been driven by urbanisation, the increasingly hectic pace of modern life and the rising annual disposable incomes in select and but sizeable pockets of the country, all of which have led consumers to shift towards convenient and easy to eat packaged foods.

Indian packaged food market and packaging industry are thriving. With rising disposable incomes, changing lifestyles, and favourable demographics,

Hammer Food & Beverage Business Review

the packaged food industry in India has seen a remarkable growth of 13 percent per annum over the last few years.

Factors that have fuelled this industry’s further growth are the arrival of the multinationals in the Indian food & beverage sector, rising popularity of the of quick service restaurants, the growth of modern retail trade, and technological advancements.

According to a comprehensive report prepared by Associated Chambers of Commerce and Industry of India (ASSOCHAM) the Indian packaged food industry is likely to touch the 30

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Aneesh Saraiya

billion USD mark in 2015.

A survey report by ASSOCHAM titled ‘Craze for ready-to-eat food among young Indians’, reveals that in major Indian cities like Delhi, Mumbai, Kolkata, Chennai, Bangalore, Hyderabad, etc. over 82 percent of the young working class with a substantial per capita income prefers packaged foods over eating out or roadside dhabas.

According to Euromonitor, staples such as dairy, baked goods, and oils and fats account for the largest proportion of packaged food sales in India.

According to Euromonitor’s report titled ‘Packaged Food in India’, domestic manufacturers, with their long standing brand value and strong

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retail distribution networks, continue to dominate packaged food products in India. Although multinationals performed well in terms of growth, nine out of ten of the leading companies in packaged food segment in India, remain domestic companies, the report observed.

According to Euromonitor International, traditional grocery retailers account for almost 90 percent of the overall packaged food value sales in the country. Thus they are crucial to the future growth of the packaged food segment in the country. Kirana stores, the Indian local independent retailers, represent the bulk of packaged food sales in the country.

The Evolving Role of Packaging “With consumers of every age and ilk documenting their opinions and the daily details of their existence with selfies, tweets and posts, nowadays retailers are selling much more than products; lifestyle happens to be a major consideration,” averred Michela Vallalta, Tetra Pak’s Director of Consumer Intelligence. That puts today’s food and

Hammer Food & Beverage Business Review

Chris Cornyn

beverage companies under huge pressure to connect with modern consumers’ self-images, and still fit in functionality, and sustainability with style into their products..

With more people eating and drinking while on the move the demand for packaging solutions that are easy to use are expected to gain popularity in the years to come. For beverages, packaging of today must facilitate the process of drinking while walking, which is emerging as a common practice these days. The style and sleekness of packaging for food & beverages is also gaining ground.

“More and more people are eating and sipping while walking and going to

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work,” noted Vallalta. “Visual appeal is becoming increasingly important… consumers want products that offer style as well as functionality,” he affirmed.

“More broadly, consumers have become accustomed to sizing up others by their accessories and, with the unprecedented prevalence of on-thego consumption, that judgment now extends to the food and beverages they carry. That has implications for the products inside as well, but packaging designers should understand the importance style plays with modern consumers, who increasingly have food and especially drinks in hand everywhere, all the time.”

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Bimal Lakhotia. National Head Packaging Development and Commercialisation, Hindustan CocaCola Beverages, on the other hand stresses on the necessity of economy.

“The greatest concern today in F&B packaging is managing increasing cost challenges across the supply chain due to packing material and involved processes and seamless integration in packaging material. An effective collaboration between F&B manufacturer and service providers/vendors will definitely help in eliminating various ‘non-value add cost elements’ from the chain. Further, same will also facilitate new advancements in technology, application of best practices for a bigger benefit,” he explained.

Food and beverage supply chain costs appear to be on the rise, according to top companies in the industry. These appear to be related to increasing packaging material expenses that make their way across the supply chain.

Chris Cornyn, President of DINE marketing, a San Francisco-based food and drink strategy, marketing and branding firm, believes that consumers are the ones who play a pivotal role in

Hammer Food & Beverage Business Review

the packaging of products. He said, “Consumers are now chief packaging officers, and they are demanding their products’ packaging fulfill their personal and social needs. Packaging can no longer simply afford to transport food.

We have to adapt our packaging to assure our solutions protect, preserve, and transport as well as inspire, instruct and educate. We will all be pressured to become more transparent and instructive in everything we do when it comes to packaging.”

“As food packaging advances, we will continue to see the convergence of plastic and paperboard as well as the convergence of many other materials once thought to be incongruent. This allows food to be preserved longer and for multiple

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BUSINESS

Bimal Lakhotia

pieces of a package to be independently recycled. There are possibilities for one food product to have a plastic lid that can be recycled and a barrier film or paper lid that can be recycled, as well as the paperboard container that can be recycled,” he added.

Back home, the India-based entrepreneurs too are investing intensively in the state-of-art packaging infrastructure & technology. The recent technologies and improved packaging materials are gripping the organised sector of the Indian food processing sector.

Packaging itself can contribute to waste in the form of paper or plastic, but excessive or unnecessary wrappings can also lead to actual food waste in the supply chain, thereby increasing costs for both businesses and consumers.

Many businesses have endeavoured to reduce waste associated with their brands. In this regard, cost-effective packaging solutions without unnecessary wrappings and seals can be helpful.

Moreover, reducing the plastic and metal in packaging solutions can help the cause of environment.

“The latest trends in flexibles and rigids would be in active and intelligent packaging with sustainability focus.

Some of them are in flexible edible films, life extending packs with embedded nano materials, oxygen and ethylene oxide scavengers as packaging components. In rigids there may not be so much push as sustainability is the word of the day. Hence keeping the 3 Rs (Reduce, Reuse, Recycle) in mind, flexibles will be preferred,” stated CS Purushothaman, Chair Professor and Director at SIES School of Packaging, while discussing packaging trends in food & beverages.

that the surging demand will further exceed the present growth expectation in the near future. According to FICCI and Bain & Company India (the national unit of the global management consulting firm), the key innovation in packaging has become a byword in the Indian food industry. Factors that will shape the growth of India’s packaging industry are: • Demographic shifts resulting in surging domestic demand; • Market player intervention; • Favourable government policy.

According to Aneesh Saraiya, Assistant Manager — The Strategy Group at KPMG, “Currently majority of the organised food processing segment in the country has established or is in the process of installing the ‘hands-free packaging’ which is also synonymic as ‘aseptic packaging’ among packers.”

He disclosed that innovative killer paper technology was another development. “This technology can overcome food poisoning issues, especially in the context of nonvegetarian food products like chicken, fish & red meat. The packaging material works on the mechanism of innovative sensor packaging film, which changes its colour from yellow to blue to indicate the spoilage of packaged content.

The paper contains a coating of silver nano particles, acting as powerful anti-bacterial agents. However, the commercial usage of killer paper for food product packaging is not feasible yet.

Firms dealing with these technologies are working towards the costing part,” he elaborated.

One more innovative packaging technique he disclosed was that of odour absorbing packaging. “Adding to the freshness part of packaged food, odourabsorbent packaging is the current movement. The usage of flavour and odour absorber films is increasing among food packers. The usage of flavour

Smart Packaging Solutions The Indian packaging industry has, during the last few years, seen an exponential growth. It is expected

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CS Purushothaman

Hammer Food & Beverage Business Review

Michela Vallalta

and odour absorbers’ films and sachets reduces the transfer of aroma or flavour between components of packaged food. The usage of the technology is not restricted to perishables but also expanding towards FMCG products,” Saraiya explained further.

There are interesting innovations in food & beverage packaging during the recent years. Bayer, the chemical and pharmaceutical company, has introduced a plastic film called Durethan, using clay nanoparticles that prevents oxygen, moisture and carbon dioxide from decomposing food products. Similarly, Nanocor, a nanoclay technology developer, has created nanocrystalembedded plastic that prevents the escape of oxygen from beer bottles, thus significantly extending their shelf life up to 18 months. Globally, the food and beverage industry in general is looking on at nanotechnology with great interest.

In the future, food packaging may also be able to tell consumers whether the food it contains is good or no longer suitable to eat. There is much more in store, in the realm of futuristic packaging solutions. In the future, you may eat your dinner and, instead of tossing the packaging in the trash or recycling bin, you may eat that too. At least, that is what some industry experts are saying.

It is necessary for brand owners in the food & beverage packaging industry to realise that to be successful they need to understand the needs and wants of their consumers extremely well. Recent technological innovations have been able to further improve on food & beverage packaging’s interactions with consumers. The packaging industry in India is striving hard to maximise technology use. However, there are still miles to go as far as application of sophisticated technology in the Indian food packaging industry is concerned. n

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AGRI

Spice

from the Earth

By Swarnendu Biswas

G

inger happens to be a flowering plant in the family Zingiberaceae.

Its rhizome is known as ginger root; it is also commonly known as ginger. Here it deserves a mention that rhizome of the plant, according to Wikipedia, is a modified subterranean stem of a plant that is usually found underground, often sending out roots and shoots from its nodes. Here we are discussing rhizome of the ginger plant, which as was said before, is also known as ginger. Ginger can be described as a spice with numerous culinary applications and multiple health benefits.

Background Ginger, which is characterised by its strong aromatic pungent flavour, is indigenous to south China. Its history dates back to five thousand years. The usage of this product spread from south China to Spice Islands to other parts of Asia. During the ancient times, ginger was exported from India to Rome. Romans extensively used ginger.

Eventually the aroma of ginger wafted to west Africa and the Caribbean islands too.

Today ginger has become a global

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product. India happens to be the largest producer of ginger in the world, followed

by China. Kerala, Orissa, Andhra Pradesh, Himachal Pradesh, Meghalaya and West Bengal are some of the major ginger producing states of the country.

Warm and humid climate is most suitable for the cultivation of ginger.

It is generally cultivated in the tropics, ranging from sea level to an altitude of 1500m, both under rainfed and irrigated conditions. Ideally, successful cultivation of ginger requires a moderate rainfall during the time of sowing, fairly heavy and well-distributed showers during the growing period, and dry weather with temperature varying between 28 to 35 degree centigrade for about a month before harvesting. Soils which are rich in organic matter and endowed with good drainage capacity are suitable for ginger cultivation. Ginger can be consumed in fresh, dried and powdered form. It can also be used as an oil or juice.

Role of Ginger Ginger’s role in Indian kitchens is very much abundant. It adds great taste and aroma to the food across Indian kitchens.

The role of ginger as a spice is crucial

Hammer Food & Beverage Business Review

in many non-vegetarian Indian dishes, especially in dishes which entail thick gravies. Particularly in Indian meat and chicken curries, ginger often acts an indispensible ingredient. Ginger is also rampantly used as a spice in the preparation of vegetable dishes and pulses in India. The dried ginger powder can be applied in making masalas, which are used in gravies, curries, marinades, etc.

Succinctly, one can safely say that without the use of ginger the culinary offerings of the Indian food service industry would have been lacking in taste and flavour.

Ginger can also add to the joy of sipping teas in India. In fact, especially during chilly winters, the role of ginger to infuse ‘spice’ in tea and coffee cannot be underestimated by the food service industry. Ginger chutney is also a delicacy. It is very popular in Andhra Pradesh. It can be a wonderful spicy accompaniment with idli or dosa. Ginger chutney needs more promotion across our food service industry.

Ginger is also partaken in pickled forms and can be had as a confectionery in the form of ginger candy. Besides Indian cuisine, ginger is also used in various other culinary traditions. In

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AGRI Bangladesh, ginger is finely chopped or ground into a paste, to be used as a base for chicken and meat dishes, besides onion and garlic. In Japan, raw grated ginger is used on tofu and noodles. Japan also makes candy out of ginger, which is named shoga no sato zuke. Ginger garlic paste is used in Thai cooking style. In Indonesia, ginger and palm sugar are used to create a beverage named wedang jahe. In Malaysia, ginger is extensively used in soup. In China, chopped ginger root is generally paired with meat. Ginger can have applications in bakery too, such as ginger breads and ginger biscuits.

In the west, we have ginger ale, a carbonated soft drink flavoured with ginger. UK has its ginger wine; a ginger flavoured wine, which are traditionally sold in green glass bottles. In the far west Jamaica, one can also have ginger beer.

In these times of globalisation, it is about time restaurants in India, at least those strewn across Indian metros, should undertake more proactive efforts to serve ginger beer in a more abundant way than they are doing at present. Jamaican ginger cake is also a specialty. In fact, even in the Caribbean, ginger is used as a spice for cooking and for making beverages like sorrel, which is enjoyed during the Christmas season.

Endowed with Health Besides its wide ranging culinary applications, ginger is endowed with several health benefits. Ginger tea can provide relief from cold. Ginger ale can also be used to tackle flu.

According to www.tarladalal.com, dried ginger powder is used in certain food products, which are given to pregnant women and nursing mothers, such as Katlu, which is a mixture of gum resin, ghee, dried ginger powder, nuts and sugar. Moreover, people suffering from arthritis may get their pain alleviated by consuming ginger, as ginger has a powerful antiinflammatory compound named gingerols. Here it deserves a mention that gingerol is the main bioactive compound in ginger, which attributes much of the medicinal properties of ginger.

Ginger can also be partaken to address various stomach related problems, which include upset stomach, diarrhea, nausea and vomiting after surgery, and loss of appetite. For tackling pregnancy related nausea too, ginger is believed to be very effective. However, it is safer to consult the doctor before administering large amounts of ginger to pregnant women. Ginger has a tradition of being effective in alleviating gastrointestinal distress. Ginger is also believed to address the nagging problem of menstrual pain. That is not all. A research suggests that gingerols, the main active component in ginger, may also impede the growth of human colorectal cancer cells.

Studies have also shown ginger to be effective at reducing symptoms of osteoarthritis, which is a very common health problem among ageing people.

It is about time our food service industry makes a concerted effort to introduce more innovative usages of ginger in its gastronomic endeavours. n

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BEVERAGE

India Drinks to Health

By Swarnendu Biswas

W

ith the influence of health consciousness getting increasingly reflected in our food & beverage choices, non-carbonated beverages are gaining popularity in India. According to a study conducted

by ASSOCHAM, whose findings came to light in June 2012, the Indian noncarbonated drinks market was expected to reach a figure of Rs. 54,000 crore by 2015 from Rs. 22,000 crore (a market which included fruit drinks, nectars and juices) in 2012. ASSOCHAM noted that the Indian non-carbonated drinks market was growing at a CAGR of 35 percent. On the other hand, the Indian carbonated drinks market showed a decline by 15-20 percent in growth rate during 2009-2012.

This trend has not seen any major divergence during the last three years.

The possible reasons behind this trend are not only a shift towards healthy

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lifestyle choices across urban India but also increase in disposable incomes across select but sizeable pockets of India, especially of urban India.

The Juicy Market The growing popularity of noncarbonated beverages in India has perhaps induced even the cola drinks and snack foods giant PepsiCo to make inroads in the traditional beverages segment by introducing 7UP Nimbooz Masala Soda this summer, following testing of the product in select Indian markets since 2012. Its arch rival Coca-Cola India already has the internationally renowned juice brand Minute Maid in its portfolio.

However, it is not to say that PepsiCo’s foray into the non-carbonated beverages market of India is something very new.

It already has the juice brand Tropicana in its ambit. It also has the mango drink Slice. In July 2013, PepsiCo expanded its Tropicana fruit juice portfolio in India with the introduction of coconut water blended variants. In fact, Dabur and PepsiCo are the major players in the India’s burgeoning packaged juice market.

The juice category is probably the fastest growing segment of non-carbonated drinks market in India at present, growing at 30-35 percent per annum. It would not be an overstatement to say that juice market is

Hammer Food & Beverage Business Review

Neeraj Kakkar

where the real juice seems to lie, as far as India’s non alcoholic beverage industry is concerned. This is reflected through the mushrooming of juice bars and juice cafes in urban India. During the last ten years, the demand for packaged juice products have increased significantly in the country.

What is more, the growing popularity of packaged juices is no longer a big city market phenomenon in India.

The packaged juices are also increasing in popularity in smaller cities of the country, and also in rural India. Yes, tierII and tier-III cities of India and some relatively affluent pockets of rural Indian market offer great potential to enhance the packaged juice business for huge conglomerates.

Smooth Sailing of Paper Boat Another important sub market segment

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in the non-carbonated drinks market in India is the ethnic Indian drinks market, which seems to have lots of potential even in this increasingly globalised age. For Indian consumers demonstrate a unique amalgamation of global and local preferences. A new entrant in the noncarbonated drinks market in India which has created ripples in the buoyant ethnic Indian drinks sub-segment is Hector Beverages. The company, which received funding from non other than NR Narayana Murthy of Infosys fame and other financial giants, came with its ethnic drinks brand Paper Boat in 2013. In the recent past, Hector Beverages raised about Rs. 183 crore in funding, led by Belgian investor Sofina and China’s Hillhouse Capital.

According to Neeraj Kakkar, the Founder and CEO of Hector Beverages and a former manager with Coca-Cola, the idea of Paper Boat floated into their minds during a regular lunch session with friends on a hot summer day. “My American friend tried the aampanna drink that had come from one of our homes. If one could clock the amount of time we spent during lunch hour talking about how the perfect balance of sugar and salt would enhance the taste of the existing aampanna, you would let your jaw drop,” explained Kakkar with a smile. “That is when an idea struck us like lightning. We realised that raw mango ale or aampanna was not available anywhere in the ready-to-drink format market in India. We were instantly married to the idea of introducing aampanna drink into the Indian market in packaged ready-todrink format, and that was the idea behind the inception of Paper Boat brand,” explained Kakkar.

Founded by Neeraj Kakkar, James Nutall, Suhas Misra and Neeraj Biyani, Hector Beverages’ maiden product is the energy drink Tzinga, which was launched in 2010. Recently that endeavour has run into rough weather. In May of this year, in a rare move, FSSAI ordered the recall of Tzinga

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BEVERAGE

energy drink from the market. “In April 2015, we received a notice from FSSAI saying that the combination of caffeine and ginseng – a compound extracted from a herb used in traditional Chinese medicine – was not to be used in energy drinks. After that we have worked on a new formulation for Tzinga without ginseng. We are already in the process of re-applying for a fresh approval,” noted the entrepreneur.

Drinks Reflecting Tradition However, the controversy related to Tzinga has not dented the popularity of Paper Boat in any way. Already the Paper Boat drinks are being distributed to approximately 15,000 outlets across the country. The company is aiming to cover about 50,000 retail touch points by the end of this year. Hector Beverages has began exploring the foreign markets too, especially wherever there is a significant population of people of Indian origin.

Presently, Hector Beverages has two functional manufacturing plants, located at Mysore and Manesar, near Delhi.

“The diversity of cultures in this country has given us unique drinks, recipes of which have been passed down for centuries. We are here to find a way of sharing these gastronomical gems with the world,” pointed out Kakkar. The company claims that Paper Boat drinks have no added preservatives and artificial flavours. Paper Boat’s success can be

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attributed not only to its savvy marketing strategy of associating its ‘homely’ drinks with childhood nostalgia, but also to the growing latent demand for traditional Indian drinks with sleek, modern packaging.

However, post-modern adherence to quality standards must complement the nostalgia to create the desired marketing effect. Kakkar took the example of aamras drink to elaborate the company’s stringency to quality standards. “When we set out to make our aamras, we were very certain that we would not use artificial methods to ripen our mangoes.

With this mammoth challenge in the backdrop, we went across the length and breadth of the country to find people who would naturally ripen the mangoes for us. That is the kind of effort that goes into each and every pack of aamras,” he asserted. Paper Boat drinks are presently available in ten varieties, which include jamun, aam panna, chilled rasam, sattu, aamras, kokum, ginger lemon tea, jaljeera among others.

Hector Beverages, despite its innovativeness in tapping a hitherto unexplored but potentially vibrant market, would perhaps have serious competition to contend with. During the recent past, Dabur has introduced the Hajmola Yoodley brand, which includes a range of beverages. This new range of drinks are expected to offer the uniqueness of chatpata Indian flavours to the consumers.

Hajmola Yoodley will be available in six variants, namely Ajooba Aam Panna, Nimboora Shikanji, Guava No.1, Jazbaati Jaljeera, Golmaal Golgappa, and Kabhi Kala Kabhi Khatta. The ready-to-drink beverages will be available in 250ml packs, priced at Rs 30. Dabur India Ltd. has extended its most trusted digestive brand Hajmola into the ready-to-drink beverage market with the launch of

Hammer Food & Beverage Business Review

Hajmola Yoodley. These drinks could give Hector Beverages some serious thought.

“Hajmola Yoodley is the latest example of Dabur’s continued focus on innovation to drive strong growth. The product, with its amazing taste & bold communication, would stand out in the ready-to-drink beverage category,” affirmed Sanjay Singal, Marketing Head — Foods of Dabur India Ltd. “Hajmola Yoodley will bring alive the hidden spirit of mischief present in everyone, from a toddler to an adult. The flavours are unmistakably Indian and rousing and try to do away with the dullness caused by our mundane lifestyle. The tantalising flavours aim to make every taste bud come alive and provide relaxation and comfort,” he stated further.

Brimming With Potential Succinctly, one can say that with growing health consciousness and lifestyle changes, coupled with increase in disposable incomes in select but sizeable pockets of our society, especially in urban Indian society, the demand for fruit juices and traditional Indian drinks are only expected to increase in the

country, in the years to come. It is the right time for more corporates to invade the traditional Indian drinks market in India, which include lassi, chach, thandai, etc. However, to penetrate this market further, the players must introduce more innovative flavours and should also come up with more economical rates and packaging solutions for their products.

The fact that India’s per capita consumption of soft drinks is still only 3 litres, as compared to 90 litres in USA, shows how much untapped potential to explore is there for the existing and near future players in the Indian non-alcoholic beverages market; a market where the organised non-carbonated beverage players are expected to hold the key in the near future. n

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CELEBRITY DINING

The Aromas from Lebanon

By Swarnendu Biswas

Z

izo is located at the heart of the heart of the heart of dishes, at the urging of Kiran and some of my intelligent and India. To give it more clarity, we can say that Zizo is health consciousness friends in the industry, I was thinking located at Connaught Place, New Delhi. This 92-cover of broadening my tastes, by giving it an exotic dimension, for casual dining restaurant serving authentic Lebanese cuisine quite some time. This time I promised to myself to appreciate with a modern twist, in a friendly yet sleek ambience, was the Lebanese food, or at least make a pretense of liking it. That opened in August of last year, and as usual, I missed the launch may seem alright, but sadly, I seldom take myself seriously… event for meeting the editorial deadlines. Incidentally, I failed to meet the editorial deadlines too, much to the annoyance of The Green Beetle my Editor-in-Chief.

The name Zizo was intriguing me for quite some time. I got But after a year or so after the launch of the restaurant, I got my query answered from the man at the helm. According to the chance to visit the outlet again, this time accompanied by Fouad Abdel Malak, the CEO and Co-Partner of Zizo, Zizo is the fitness guru Kiran Sawhney, who is often regarded as one named after green beetle which used to be a common feature of the most sought after fitness trainers in the country, with of Lebanese countryside. It represents a slice of simple life, so expertise in myriad fitness regimens like yoga, kickboxing, hard to come by in these days. So the name evokes nostalgia; aqua aerobics, Bosu, Doonya workout — a which seems to be an emerging marketing Bollywood dance-based workout — and tool these days. a multitude of others. I tried to keep track “Traditionally, Zizo, a pet beetle, means of the various areas of fitness where she has a lot to Lebanese children and it always had showed her mettle, but failed to do makes us crave to go back to the days so every time. She also teaches Argentine where food was always an organic delight Tango, Salsa, Jazz, Jive, Merengue. Cha but yet flavourful,” he averred. “With Cha, Bachata, Zouk, and Dancercise!

Zizo, we bring to Delhi a mix of healthy Sometimes I think it would be much easier and tasty, authentic Lebanese food for a to find the areas of fitness training where she perfect Lebanese dining experience by doesn’t have an expertise as yet. Anyways, using a combination of unique oils and as we entered the restaurant, her super fit spices all the way from Lebanon as well as physique contrasted well with my unfit one. organic herbs and natural ingredients to add She was excited to find an authentic authentic flavours,” asserted Fouad Abdel Lebanese cuisine restaurant in Delhi, and Malak. Authenticity, according to him, is gave a diatribe on the health benefits of the hallmark of Zizo. “By using grade A and Lebanese cuisine and on my unhealthy organic produce, Zizo promotes a healthy eating habits…which I forgot as soon eating experience on the go. Here natural as it ended. Though my gastronomic ingredients are used to infuse authentic inclinations are significantly tilted towards flavours,” pointed out Danny Elsoury, the Mughlai cuisine and curry heavy Punjabi Executive Chef of Zizo.

Kiran Sawhney

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CELEBRITY DINING

The décor of the restaurant is quite pleasing and manages to simulate the ambience of Lebanese countryside. The neoclassical wood paneling with oriental moucharabiah patterns manages to recreate the ambience of rural Lebanon in bright hues.

Sumptuous Fare at Zizo We began our culinary journey with hummus and pita bread, accompanied with Fattoush Salad. I went for a glass of Johny Walker Black Label to go with the culinary offerings and the teetotaller and healthy Kiran opted for a mulberry cold pressed juice. Kiran found the hummus fabulous. “I have not savoured such wonderful hummus anywhere else in the world, not even during my visit to Lebanon,” she gushed. Even my untrained taste in Lebanese cuisine enjoyed its taste. I also came to know that hummus is not only a dip but also an independent dish in its own right. That was a revelation to me. We tried both traditional hummus, which comprised chickpeas with seasame paste and lemon juice, and also the spicy hummus, which comprised chickpeas with fresh herbs and Lebanese chilli paste.

Kiran also greatly enjoyed the vegetarian version of Zaatar Man’oushe, another authentic Lebanese dish, which I found difficulty in pronouncing, much to the quiet amusement of the Executive Chef and the laughter of Kiran. To the not so gastronomically evolved, man’oushe can be simply described as a Lebanese style pizza and zaatar as a spice blend. “It is good for the brain, you must try it,” Kiran urged, suggestively. I am not sure whether the regular partaking of this dish will improve my brain or not, but it did satiate my Indian palate. Kiran is vegetarian but I also tried the Lamb Man’oushe, which was equally delicious.

“Hummus and shawarma are the stars in our menu. It is mainly because the Indian guests are more familiar with these Lebanese food items. Our guests order them quite frequently, which indicates the popularity of these dishes among them,” informed Danny.

The Chicken Shawarma followed and it lived up to the reputation presented by Danny. The Spicy Chicken Wings were also nice and more suited to my taste. Falafels, in both traditional and spicy versions, are another delicious expression of the menu, which we enjoyed. Lady’s Arm came as dessert.

Yes, that is the name of a sweet dish at Zizo! Behind this somewhat unusual name is rolled puff pastry with Lebanese custard and sugar syrup. “Oh! It

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CELEBRITY DINING

Fouad Abdel Malak

melts in the mouth,” exclaimed Kiran.

Baked Halawa Cheesecake is another dessert at the outlet which can be liked by guests fond of Indian cuisine.

Those not wanting to have a full meal can also enjoy the sumptuous Falafel Cheese Burger or the Chicken MintyBurger at the outlet. Grilled Taouk, which are grilled marinated chicken skewers with garlic dip & pickles or Grilled Lamb Kafta which are grilled kebabs with onion salad, summac, pickles and hummus, are some of the many other wonderful snacking options to explore at Zizo after a busy day, preferably along with a drink, on a lazy crimson evening merging into twilight. Grilled Lamb Kebabs or Grilled Chicken Kebabs are some of the many succulent options at Zizo. I queried Danny about the additions which he was planning in the already fairly exhaustive menu. “I am planning to introduce mutton and chicken sausages as starters and also in pizzas, along with Lebanese samosas,” he informed.

To complement the delectable fare, Zizo also has an impressive bar menu, which includes internationally renowned names like Glenvliet 12 Years, Jack Daniels, Jim Beam, Beefeater, Grey Goose, Smrinoff among others.

Those not opting for the heady spirits can always sip through the exhaustive selection of smoothies, sodas and mocktails on offer. Of course, you can have Turkish Coffee or for that matter Cappuccino or Espresso coffees or your good old tea after a hearty meal, if you so wish. If you are experimental you can go for Café Blanc.

Connaught Place is gaining popularity among discerning diners of Delhi.

“Since Lebanese cuisine in its entirety, that is beyond shawarmas and falafel, is relatively new to India, we have been slowly building our fan base over time,” pointed out Fouad. However, the restaurant has already attracted a loyal customer base. “According to the latest statistics, our loyal customer base constitutes more than 26 percent of our total sales, which is a pretty high percentage considering Delhiites are not particularly loyal when it comes to dining out,” he explained. And it is the loyal guests who are crucial to the success of a restaurant. According to Fouad, on weekdays, the restaurant receives an average of 60-70 guests per day, and on weekend these numbers escalate to oscillate between 100-130.

However, all said and done, the popularity of Lebanese cuisine is still at a nascent stage in India. Fouad Abdel Malak admitted that Lebanese cuisine has been slow to gain popularity in India. “For the next 2-3 years at least, the appeal of Lebanese cuisine in India is likely to remain in the big metro cities of the country only,” he opined.

“The response to this outlet has been very favourable among welltravelled Indians, fellow-restaurateurs, culture seekers and mid to upper level professionals and foodies, but slow among the general guests, who haven’t got much experience on Lebanese cuisine and would opt for Indian cuisine any day,” conceded Fouad.

Over the last one year, according to Fouad, the outlet has “experimented with many promotions ranging from special reduced rates on business lunches, belly-dancing nights, beer promotions, man’oushé promotions and more.”

“Since we have been in the market for just over a year, we need to keep developing new and exciting concepts

Encouraging Response Slowly and steadily, the Zizo outlet at

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Danny Elsoury

to introduce more and more people to our cuisine,” expressed the savvy entrepreneur.

Expansion Plans Zizo can be described as an endeavour

by Fouad Abdel Malak and his four partners who wanted to fill a yawning gap in the Indian food service industry, which entails a sheer paucity of authentic Lebanese cuisine options. The team wants to have seven more Zizo outlets in Delhi-NCR within two years and would want to include Mumbai, Bangalore and Pune within Zizo’s brand ambit after two years. Thereafter they want to explore international destinations like Singapore, Dubai, UK and USA. “Zizo is envisaged as a complex brand that entails three food service business models — fast casual dining, lounge, and Xpress models, which would be expanded throughout India and beyond within the next 3-5 years,” iterated Fouad. Xpress model will expand through food courts and the likes, serving a more limited menu at preferential price points. Within the next four months, the team behind Zizo endeavours to have three more Zizo outlets in Delhi-NCR alone.

Going by his enthusiasm and vision, it seems the aim of Zizo to expand beyond Connaught Place is likely to translate into a welcome reality very soon.

As we were leaving the restaurant, Kiran told me that she would visit the place soon. “Next time I would come with some genuine aficionados of global cuisine ,” she stressed, while smiling ravishingly at Danny and throwing me a disdainful look. “Another loyal guest for Zizo is in the making,” I mused. n

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THEME CUISINE

The Extravaganza of

Pan-Asian Flavours

By Sharmila Chand

P

an-Asian cuisine describes a food style which combines the flavours of Thai, Chinese, Malaysian, Singaporean, Indonesian, the Philippine and Vietnamese food, spices and preparation methods, and adapts them to local tastes and conditions.

The key to a successful pan-Asian dish is to delicately balance the fusion of ingredients. It is the essence of Pan Asian cuisine. Pan-Asian cuisine entails playing around with the flavours.

Noodles and rice are the edifices of pan-Asian cuisine. Noodles in panAsian cuisine are made from a variety of ingredients and are prepared in dozens of different ways. In pan-Asian cuisine traditions, noodles are most commonly made from rice, wheat, egg, mung bean, or a combination of ingredients.

Here we are providing some glimpses of some of the important cuisines, whose combination has resulted in the creation of pan-Asian cuisine, as we know it.

Culinary Traditions of Indonesia The importance of rice in Indonesian culinary traditions can be realised through the reverence they have for Dewi Sri, the

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Rice Goddess of ancient Java and Bali. In Indonesia, traditionally the agricultural cycles linked to rice cultivations were celebrated through rituals and festivals, such as Seren Taun rice harvest festival.

Nasi goring, which literally means ‘fried rice’ is a very popular dish from Indonesia and is an integral part of Indonesian cuisine. It is also regarded as the national dish of Indonesia, though there are other contenders to this fame.

The other popular food products in Indonesian cuisine are yam, sweet potato, potato, taro and cassava. Also starchy fruits such as breadfruit and jackfruit and grains like maize and wheat are popular in Indonesia. A sago congee called Papeda is a staple food in Indonesia, especially in the Maluku and Papua region of the world’s largest archipelago. Sago is also often mixed with water and created as a simple pancake.

An array of leaf vegetables have wide applications in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These leaves are often sauteed with garlic. Spinach and corn are used in simple clear watery

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vegetable soup named sayur bayam bening, being flavoured with temu kunci, garlic and shallot.

Vegetables like calabash, yardlong bean, eggplant, gambas and belustru are used in Indonesian cuisine with applications in stir fries, curries and soups.

Known throughout the world as the ‘Spice Islands,’ spices such as pala (nutmeg/mace), cengkeh (clove), and laos (galangal) are native to Indonesia.

Among the poultry, chicken, duck, pigeon and watercock are widely presented in Indonesian dishes. Among the meat from cattle, beef and goat meat are most popular in Indonesia, followed by meat of water buffalo and domestic sheep to a lesser degree.

Bubur pulut hitam or black rice dessert, coconut sweet potato cake or getuk lindri, and lapis legit are among the tempting dessert delicacies from Indonesia.

Tastes from Thailand One of the distinctive characteristics of Thai cuisine is its liberal use of fresh

Aug-Sept ’15

THEME CUISINE herbs and spices, and of leaves. Nam phrik are Thai chili pastes, which are not much different from the Indonesian and Malaysian sambals.

Rice plays a pivotal role in Thai cuisine. According to Wikipedia, like in most other Asian cuisines, rice is the staple of Thai cuisine.

It is interesting to note that in the Thai language, one often says, ‘Let’s go eat rice,’ regardless of what will actually be eaten. In Thailand, the red rice cooked in hollowed bamboo is very sumptuous.

In Thai cuisine, common herbs include cilantro, lemongrass, Thai basils and mint. Some other common flavours in Thai food come from ginger, galangal, tamarind, turmeric, garlic, soy beans, shallots, white and black peppercorn, kaffir lime and, of course, chilies.

Among the green leafy vegetables that are usually eaten raw in the meal or as a side dish in Thailand, the most important ones are: phak bung (morningglory), horapha (Thai basil), bai bua bok (Asian pennywort), phak kachet (water mimosa), phak kat khao (Chinese cabbage), kra thin Thai (ipil-ipil), phak phai (Praew leaves), phak kayang (rice paddy herb), phak chiī farang (Eryngium foetidum), phak tiu (Cratoxylum formosum), phak ‘phaai’ (yellow burr head) and kalampī (cabbage).

Pork, chicken, beef and meats of duck and water buffalo are the most commonly used meats in Thailand.

The non Muslim sections of Thailand rarely have goat meat. Fish, crustaceans, and shellfish play important roles in the traditional Thai diet.

Khao Niaow Ma Muang or mango sticky rice pudding, baked coconut rice pudding, and banana rice pudding are important Thai desserts.

Chinese Flavours It is near impossible to give even a glimpse of the vastness of Chinese cuisine within the space limit provided for this feature. Like Indian cuisine, Chinese cuisine has a legacy dating back thousands of years, and awe-inspiring diversity. Like Indian cuisine, Chinese cuisine has evolved over millennia by assimilating diverse influences. The Chinese cuisines can be broadly divided into eight segments, which are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang

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Menu Planning by Chi Asian Cookhouse Salad Korean Kim Chi Salad — veg or with chicken Fresh Japanese tossed greens — in ginger sesame dressing Edamame — steamed Japanese soybean pods.

Soups Sujebi — Korean hand-torn noodle soup spiced with Gochujang Beijing Dumpling Soup Hot & Sour Skewers Kung Phao Thai Grilled Prawns Cha Cha Thang Balinese Fish Satay Thai Chicken Satay Pancakes & Rolls Goi Cuon Chay — cold fresh rice paper rolls with relish of peanuts. With prawn or vegetarian options cuisines.

All these culinary styles differ from one another. For example, Jiangsu cuisine favours cooking techniques like braising and stewing, while Sichuan cuisine prefers baking. However, rice and noodles are common factors in Chinese cuisine.

Tofu is another popular food of Chinese cuisine. Soy sauce also plays an integral role in Chinese cooking.

Vegetables having applications in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), Chinese spinach (dao-mieu), on choy, yu choy, bitter melon, and Chinese broccoli or gailan (guy-lahn). Other vegetables used in Chinese cuisine include bean sprouts, pea vine tips, watercress, celery, carrots, fresh mustard greens among others.

Sweet and sour chicken, Gong Bao Chicken, Ma Po Tofu, dumplings, chowmein and Peking Duck are some of the all time great delicacies from China.

Ginger milk curd, fried ice-cream, black sesame roll, pandan cake, chao hong guo and sweet potato soup are some of the myriad dessert delicacies savoured in China.

Delights from Malaysia Satay, rending and sambal are the

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Thai Style Spring Rolls Mains Malay Black Pepper Crab Singapore Black Pepper Prawns Singapore Chilli Crab Fish Oyster Chilli Fish Shanghai Steamed Fish Phenang Curry Veg Mains Wok Tossed Vegetables Vietnamese Yellow Curry Phenang Curry Rice & Noodles: Complete Meals Laksa Thukpa Nasi Goreng Congee Khao Suey Hunan Pot common culinary factors between Indonesian and Malaysian cuisine, but Malaysian cuisine has its own distinctive identity. Chilli peppers and Belacan (a type of shrimp paste which is being pressed into a block and sun-dried) are essential ingredients in Malaysian cuisine.

Rice is the most important staple food of Malaysia. Nasi lemak is a popular rice-based dish of Malaysian cuisine. It is traditionally presented with ikan bilis, peanuts, sliced cucumber, hard boiled eggs and sambal. Congee is another popular dish among Malaysia’s ethnic communities. It is a type of rice porridge. Besides rice, noodles is another popular staple of Malaysia. Stir-fried noodle dishes are rampant across Malaysia. Steamed bao or pao is another popular item of Malaysian cuisine.

Fish and seafood like shrimp, crab, squid, cuttlefish, snails and octopus are consumed in Malaysia. Beef is popular in Malaysia and mutton is also fast gaining popularity.

Rujak medan or spiced fruit salad, kuping gajah or crisp sweet striped cookies, biji salak or sticky rice cake in brown sugar sauce are some of the wonderful desserts from Malaysian cuisine. n

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RESTAURANT

Chi Asian Cookhouse:

Satiating Palates for Pan-Asian Cuisine

By Sharmila Chand

C

hi Asian Cookhouse at Janpath, New Delhi is a welcome transition from the dark and dingy lounges one sees often, especially in the bar areas. Here not only cuisine has a new take but the entire place has a fresh and cheerful energy, which is not to be missed.

‘Chi’ means natural energy and the etymological explanation of the Chi logogram, is ‘steam rising from rice as it cooks.’ It is this very steam that pervades across the restaurant, spreading ‘natural energy’ as it opens its doors to Delhi recently.

This cookhouse takes its inspiration from the canteens in industrial units.

Here guests can savour some great pan-Asian dishes in tune with the rapidly evolving culinary and cultural landscape of South-East Asia.

Interesting Decor Located on the first floor of the

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commercial complex opposite the busy Janpath Market, Chi Asian Cookhouse houses minimally designed furniture.

The open plan design of the restaurant uses lighting, both natural and from industrial inspired fixtures, to create a savvy ambience with lots of warmth. The dominating feature of the restaurant is the 15 foot bar, a centre of partying spirits reflecting bonhomie.

The bar connects the main seating area with an inner courtyard, which reflects a comfortable feel.

With the filtering sky, the inner courtyard comes across as a retreat from the busy city centre. Back inside, the exposed walls, industrial style ceiling are in contrast to the colonial era flooring in the Archway Dining Area.

The minimal design is sprayed with hints of colour to denote the course of energy laden steam swirling around the restaurant. Accents of deep yellow, fresh green, deep teal and warm greys

Hammer Food & Beverage Business Review

add vitality to the space. The courtyard mosaic, the tone on tone installation, the three bulb panels and the metal sheet composites present together as a great concept and look outstanding.

Exciting Culinary Fare Not much different from the careful layering of the space is the food of the restaurant. Back in 2007, Chi Kitchen & Bar had been way ahead of its time in introducing several new flavours and dishes to the Delhites’ palates.

Chi Asian Cookhouse does this all over again. The varied menu reflects a mix of traditional and modern Asian cooking techniques. It is for those who love their staples and as well as for the intrepid and experimental diners who like to push their gastronomic horizons.

Drawing from the best of Chinese, Vietnamese, Indonesian, Malaysian, Singaporean, Korean, Thai, Japanese and Burmese cuisine, the menu features

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Size: 56mm R E SxT254mm AURANT exciting sections such as Oriental Roasts, Pancakes & Rolls, Skewers and also new-age Dimsums.

One can feast upon cult Asian dishes such as the Angry Lobster, the exotic Ikan Bungkus, and the delectable Hainanese Chicken Rice.

Here vegetarians can get to explore an impressive selection of popular curries and fiery kimchi-based dishes. There are also Hunan Pot, Nasi Goreng and Thukpa. Dimsums are the highlight of this culinary endeavour. A Thai Master Chef has worked extensively with the Chi team to come up with a new range of these mouth-watering delicacies.

Time to Get Heady If the food delights, the cocktails at Chi Asian Cookhouse can give the guests an out of the ordinary high.

After a fascinating journey through

experimentation and trials, the mixologist has arrived at some excellent cocktail concoctions. The bar promises to delight the connoisseurs of spirits with its range of old school classics and innovative cocktails and mocktails.

Here one can enjoy heady creations like Tom Yum Collins, Pod Thai, Togarashi Margarita and Lemongrass Caipiroska with its lemongrass and galangal flavours. Togarashi Margarita presents an amalgamation of coolness of margarita with a distinctive piquant flavour. For the lovers of mocktails, Mandarin-based Buddha’s Palm and sweet tasting Tokyo Cobbler are must try.

Succinctly, this refreshing pan-Asian dining outlet presents a cheerful and easy going ambience in a smart invironment along with exciting food & beverage options. n

CERTIFIED

New Generation Tandoors

CERTIFIED

Titanium Tandoor

Copper Tandoor

Promoters — The People Behind the Show Anubhav and Avantika Gupta Anubhav and Avantika Gupta are siblings. They come from diverse fields, but have a common passion for creating innovative consumer concepts in hospitality. Anubhav is a life sciences graduate from the National University of Singapore, and Avantika is a Masters in Economics and Finance from University of Warwick, United Kingdom. They are currently Directors of Square Root Hospitalities Private Limited, the company behind ‘Chi’.

Anubhav and Avantika are using their wealth of experience as significant financial investors in Mahima Hospitality Private Limited (known for Avantika Gupta Shalom, Laidback Waters, Line of No Control, Italic and Six Month Story brands) to build a much loved hospitality brand with strong core systems and values.

Both have been entrepreneurially inclined since the beginning of their careers and have been co-Founders and Directors at Tierra Enviro Limited, a specialist end to end electronic waste recycler with proposed capacity of 40,000 tonnes per annum.

Avantika has also worked as an investment banker with Macquarie Securities, in Mumbai and New Delhi.

Sohrab Sitaram Sohrab worked for six years with the Taj Group and then entered the field of stand-alone restaurants. Sohrab Sitaram, one of the most recognised names in the hospitality industry, has been associated with setting up many successful restaurants and bars, such as Tabula Rasa, Chi Kitchen & Bar, No Escape, Smoke Signals, Trevi, Laid Back Waters, Shalom, Italic, Zingo Star, etc. to name a few.

In his 18 years of work experience, he has seen the food & beverage industry from the eyes of an employee, an investor, and as a consultant.

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CERTIFIED

SS Square Tandoor

Mosaic Tiles Tandoor

OUR RANGE OF PRODUCTS CAN BE AVAILED IN DIFFERENT CAPACITIES & DESIGNS AND CAN BE CUSTOMIZED AS WELL TO MEET THE CLIENTS REQUIREMENTS.

Pizza Ovens Stainless Steel Wood Pizza Oven (with covering)

Wood Fired Pizza Oven

KANHAIYALAL TANDOOR PVT. LTD.

Manufacturer & Exporter of Tandoors & Pizza Ovens G-4 142/143 I Sector-11 I Rohini I Delhi - 110085 I India.

Ph.: 011-27811333 I Telfax: 011-42058494 Email: sales@kanhaiyalaltandoor.com I sales@ktpl.in www.kanhaiyalaltandoor.com

Call: Avinder Kumar: +91-9810121141, Fakir Chand: +91-9810218816

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C H EF VO I CE

The Seasoned Player in Kitchens

By Sharmila Chand

Anil Kumar, the Executive Chef at Marasa Sarovar Premiere, Tirupati, comes across as an astute and result- oriented professional with over 13 years of experience in the hospitality industry. He is specialised in continental dishes & cold kitchen and also in Asian cuisine. He is also specialised in making sushi & sashimi.

Kumar has experience in creating recipes and preparation of elaborate meals. He has expertise in menu planning and in preparing, producing and presenting high quality dishes. He has worked both in India and abroad, with Chefs of international repute.

Kumar strives to ensure optimum customer satisfaction by getting closely connected with potential clients & by gauging their requirements, and customising the products and services accordingly.

During his career, he has successfully organised food festivals & food promotions and has successfully organized cookery shows on regional TV Channels. The excerpts of interview follow: Describe some defining characteristics of yourself

I am keen to take on challenges and thrive under pressure.

What would you like to say on your work?

Cooking is my passion and I live to cook.

What is your description of success?

Work with passion, dedication and with a desire to excel in life.

What is your philosophy of cooking?

Understanding the ingredients & creating new recipes rather than recreating the old ones.

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

If I were not a Chef, then I would have been a lawyer.

Who is/are your source of inspiration?

My mother. I love my mother’s recipes and style of cooking and was inspired by her to become a Chef when I was young.

What are you passionate about?

I am passionate about cooking & travelling.

What is your professional strength?

Being positive and can do attitude, along with perseverance is my professional strength.

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What is your greatest desire?

To succeed in all avenues of life and influence people positively.

What are your leisurely pursuits?

It is to spend time with my family.

How you had to describe yourself in one word?

I think it would be ‘Driven.’

How do you rate yourself as a Chef?

I am always looking for perfection.

What is your favourite cuisine?

My favourite cuisines are Italian and Mediterranean cuisines.

What is your favourite spice?

My favourite spice is Cajun Spice.

What is favourite dish?

Mutton Rogan Josh is my favourite dish.

What is your favourite equipment?

It is my knife set.

And your favourite gadget?

My iPhone

Which are your favourite restaurant/s or food joints?

The local authentic food joints are my favourite.

What is your hot selling item?

Biryani is my hot selling item.

Hammer Food & Beverage Business Review

From whom you have received the best ever compliment?

I count the appreciation from Mrs. Jyotsna Suri, the Chairperson & Managing Director, Bharat Hotels Limited, as the best compliment of my career.

What is work philosophy?

It is to work with all your heart and soul and be positive and creative.

What are the lessons learnt in the kitchen, over the years?

They are discipline & respecting the value of food.

Where would we see you 10 years from now?

You would see me open my own restaurant.

What is the position of Chefs today in India?

Being a Chef in India these days is no longer just a job but has become a career of choice for lots of people. With the expansion of travel and tourism and food service industry in India, a lot of young people are choosing to become Chefs, rather than opting for a conventional career of a doctor or of an engineer.

What are the problems and challenges faced by Chefs?

I believe that the biggest challenge faced

by Chefs is to satisfy all of her/his guests as people have varied tastes and preferences.

The key is to grasp the pulse of the people and try to make them happy.

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INGREDIENTS

The Delicious Syrup of Substance

By Antoine Pfister

M

aple syrup is definitely a product of Mother Nature and it has a very unique profile. It is a syrup, which is generally prepared from the xylem sap of sugar maple, red maple, or black maple trees. Although preparing this syrup from other maple species is also being done. Maple syrup is a 100 percent natural sweetener.

It is perhaps the healthiest sweetener you can get and it tastes absolutely great.

Maple sap (comprising 98 percent water, 2 percent natural sugar and minerals) is extracted with a tap from the maple trees, mainly in Canada and Northeastern America(80 percent of the global production of maple syrup comes from the province of QuĂŠbec in Canada ) at the beginning of spring (mid-March to end of April).

The combination of freezing nights

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and warmer days triggers a chemical reaction that pushes the maple sap from the roots up into the core of the maple tree. Then, after maple sap is extracted, by a heating and boiling process, the water is evaporated from the sap and then the remaining thick sugary syrup is filtered. Result is the pure maple syrup that is savoured across the globe. The legend says that the native Americans were the first to recognise maple sap as a source of energy and nutrition. The maple syrup is infused with a unique flavour but the chemistry behind this flavour is still wrapped in enigma.

The health benefits of maple syrup are renowned. It has 54 disease-fighting

Hammer Food & Beverage Business Review

antioxidants which together contains anti-cancer, anti-inflammatory and antidiabetes properties. It has polyphenols that can help in keeping blood sugar levels in check. 100 percent pure maple syrup has sweetness of sugar without the side effects. It is spruced with vitamins and nutrients, and is gluten free.

Interestingly, compared to the other sweeteners like honey, cane sugar, corn syrup or table syrup, maple syrup always contains a higher rate of natural benefits. For example, 60 ml of maple syrup contains 160 mg of potassium and 56 mg of calcium when 60 ml of honey contains 45 mg of potassium and 3 mg of calcium. Maple syrup contains also manganese, riboflavin and zinc. And it is lighter on calories than your average

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INGREDIENTS sweetener.

The maple syrup can be differentiated by several grades. Maple syrup is graded as Light, Medium, Amber and Dark, depending at which crop stage the sap is extracted. The earlier stages provide lighter and more subtle taste of maple syrup and the later ones are darker syrup with more pronounced taste because of the presence of more nutrients in the soil in the preparation of the later stage maple syrup versions. The darker version of maple syrups which are endowed with a comparitively stronger maple flavour are generally used for baking or in recipes, while the lighter version of maple syrups are generally used directly as syrups.

What makes the maple syrup an incredible product is its extremely wide range of possible applications in the food & beverage industry. Especially, in the bakery industry, it has numerous uses. It can be used in cookies, muffins, cakes, pies, bread, icing, butter cream, topping, glaze, pastries, meringue, macaroons, biscuits, etc. Maple syrup is often savoured with pancakes, waffles, oatmeal and porridge. It is not only used as a sweetener but also as a flavouring agent and as an ingredient in baking.

Aug-Sept ’15

Maple syrup also has wide applications in the dairy industry as a top or / and bottom topping in yogurt, in ice cream, gelato, sorbet, or as a topping for frozen desserts. The role of maple syrup in the confectionery industry also cannot be discounted. It is used in fudge, fondant, chocolate, truffles, dried crystallised fruit, in jams, granola bars, muesli, spread, nut mix, dried fruits, etc. Maple fondant or chocolate maple syrup can be delectable options to explore. Maple syrup also has applications in alcoholic beverages, meat, fish and sea food and even in the cosmetics industry.

Hammer Food & Beverage Business Review

Besides myriad health benefits and applications across industries along with great taste, maple syrup is endowed with a long shelf life, which varies from 24 months in plastic jars to 48 months in glass bottles. However, it should be stored in a fridge once opened. It would gladden the hearts of many bakery industry professionals in India to know that maple syrup is now available in India.

The author is the Indian Subcontinent Business Development Manager of Citadelle, Maple Syrup Producers’ Cooperative. He can be contacted at a.pfister@altios.in

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OPERATIONS

To Make an Impression on the Table

By Sharmila Chand

A

restaurant’s tableware gives indication of the image of the restaurant and reflects what it offers at a first glance. Furthermore, it creates a visual appeal which Chefs like to call ‘visual synchronisation’ with food.

As Sharad Dewan, Regional Director — Food Production, The Park Kolkata said, “Food is not just about filling up your stomach. It has always been about the experience. Presentation of the dish is as much important as its taste.

The sensory perception of food begins with visual appeal and then moves on to aroma, flavour, taste, etc. If the first

perception of food goes wrong, the rest of the experience also tends to go wrong. So tableware adds character and personality to the dish and thus can make the food more appealing.”

Setting the Mood “Tableware is very important as its sets the mood for the dining experience. A presentable and attractive table enhances a guest’s dining experience, as well as the feel and ambience of the restaurant. For a restaurant in a luxury hotel, the right selection and showcasing of tableware is no less important than having the right

dish on the menu,” opined Chef Neeraj Tyagi, Executive Chef at Shangri-La’s - Eros Hotel, New Delhi.

“Customised crockery and tableware seem to be the trendsetters these days since they give a personalised touch by embossing the logo of the restaurant.

The customisation can further be tweaked to help enhance the overall look and feel of the restaurant,” affirmed Chef Tyagi.

“Earlier, it was only chinaware that was commonly used, but restaurants across India nowadays have started to diversify into stoneware, clay crockery, granite slates and metal ware. The visual appearance of crockery and cutlery used in a restaurant plays a crucial role and helps improve the overall presentation of the food served, which thus can lead to more customer satisfaction and can help generate more revenue,” he continued.

Tableware Tailored to Cuisines Tableware should vary according to the cuisines. “Like in Zen at The Park Kolkata, we serve Japanese, Thai and Chinese cuisines. Our Japanese food is mostly served in black crockery, our Thai food is mostly served in handcrafted ceramic and our Chinese food is served mostly in bowls,” explained Dewan. “Apart from these, black and brown is the colour scheme of the restaurant and these colours reflect on the service ware too,” he added further.

“The selection of tableware depends

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OPERATIONS on the kind of restaurant and the overall concept of the restaurant. For example, if a restaurant is more about fun dining then the crockery used should be quirky in design. On the other hand, if the restaurant is more about fine dining then the crockery used should showcase luxury,” iterated Chef Tyagi.

“Different cuisines require different tableware. However, customisation of crockery helps a restaurant give a cuisine-centric crockery, set a personalised twist or give a surprise element/innovation to different dishes,” Tyagi added further.

Other Factors to Heed “The type and design of tableware are integral to food presentation. Also we should keep in mind the colour of the dish, the texture of the dish, ease to serve the dish on the table, size of the table, how would the plate look on the table, ease of eating off the dish, cost of the tableware, durability of the tableware, its washing ease, its reaction to sharp objects like knives, etc., tableware’s ease of stacking/storage among other factors. When so many things are to be seen in tableware, it automatically becomes important or rather critical to the overall dining

Chef Neeraj Tyagi

experience across food service outlets,” observed Dewan.

Challenges to Source, Choosing the Right There are several challenges for a restaurant to source the right kind of tableware. “Tableware cannot be bought by only seeing its picture. You need to see it in real and feel it. However, getting a variety of samples is a big challenge. Moreover, repeat supply of tableware can be a challenge. Very often we do not buy a given tableware though we like the design, just because

Tableware Trends Neeraj Tyagi points out the latest trends in tableware for the Indian hospitality industry, which are as follows: Handcrafted Tableware This kind of tableware reflects originality, authenticity and craftsmanship. It is more suitable for the restaurant where the cuisine belongs to any particular region of the country.

Raw or Rustic Tableware Many of the branded tableware collections play with a mix of materials like acacia wood, slate, glass and cork. This kind of tableware is more suitable for a bistro/coffee shop where the atmosphere is casual and the footfall tend to be high.

Coloured Plate ware The trend of coloured plate ware, which used to be considered as signature pieces years ago, are now getting reproduced in the complete set collection.

Making a Match While experimenting with tableware, creativity plays a major role in restaurants.

Nowadays traditional items are used to serve new purposes. It no longer needs to be limited to using the empty wine bottles for candle holders. You may even find your canapés served in a bonsai tree. Unexpected serving styles provide the outlet with a way to amaze their customers in terms of presentation.

Matte and Glossy Matte and glossy tableware seems to be in fashion these days, across food service outlets. They go beautifully with both fine dining as well as in casual dining.

— Chef Neeraj Tyagi, Executive Chef at Shangri-La’s - Eros Hotel, New Delhi.

Aug-Sept ’15

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we know that if we reorder them after six months, stocks are not likely to be available. Good tableware is still a luxury in India; it is still very expensive,” offered Dewan.

Choosing the right tableware for the restaurant can often be a challenge.

“Imagine your tableware to be like a painting. Then ask, whether I will like to look at it almost everyday and never get bored of it?” queried Dewan to the prospective buyers of tableware for food service outlets.

“Do not allocate budget for your tableware beforehand. See a few ranges and then decide on your budget,” he advised.

“It is very important to ascertain beforehand that whether you require formal tableware or casual tableware and what sort of food are you going to serve in it. The question whether the tableware compliments the food or contradicts it also needs to be addressed satisfactorily before choosing the tableware for food service outlets. For example, it is not pragmatic to serve curry items in a flat platter or a flat dish in a deep bowl,” explained Dewan further.

“One needs to be clear about the quantities of tableware one requires and where will one store it. Will you be keeping your tableware in cupboard or will it have some ornamental value as well? Remember what you already have in the cupboard. Do you want your tableware to supplement them or you want your tableware to be totally different from those items? These are a few questions which need to be addressed before deciding upon the tableware for food service outlets,” the Regional Director elaborated further.

Tableware Choices According to Dewan, tableware with simple ergonomic designs, more nature inspired (in shape, colour and texture), chip resistant tableware are very trendy these days in the Indian hospitality industry.

“Personally, I believe in keeping a large repertoire of designs for tableware.

I like dark coloured plates. I like to use larger plates where I can put small quantities of food. For me the plate is not only my canvas, it is my frame too.

My plate should have as much character as my food,” asserted Dewan. n

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HEALTH

Tackling the Scourge of Food Adulteration

By Dr. Saurabh Arora

F

ood adulteration is often compared with pollution as both are rampant and both unobtrusively play havoc with human health. Food adulteration, like pollution is a threat that slips undetected into the food and it can riddle the human body with deadly diseases like cancer. Some adulterants, besides giving rise to food-borne illnesses, even affect the brain and central nervous system of children. Fruits and vegetables, beverages, bottled water, cooking oil, spices, food grains, milk and dairy products, bakery and confectionery products can all be adulterated and very often they are done so intentionally.

Describing Food Adulteration According to the FSS Act, 2006, adulterated food has been defined as substandard food, unsafe food or food containing extraneous matter. All food products can be said to be adulterated if: • A substance added to the food product makes it unsafe for human consumption • An inferior substance substitutes wholly or partly the content of the food product or if extraneous matter gets added • A valuable ingredient is being abstracted from the food product, wholly or in part to make it substandard.

For the understanding of the common man, adulteration of food can be both

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intentional and unintentional.

processing of food.

Intentional Food Adulteration

The Reasons for Food Adulteration in India

Intentional adulteration is mostly done for economic gains like when some cheaper or inferior substance/s is/are added to the original product - wheat bran to spices or addition of nonpermitted colours or additives. Similarly, when crucial ingredients are removed or not added in the right quantity as stated (like nutrients or fortifications), then that also amounts to intentional adulteration.

Intentional adulteration can render the food substandard or toxic and thereby can adversely affect the health and safety of their consumers.

Unintentional Food Adulteration Sometimes food adulteration is unintentional or incidental (generally caused due to unawareness & negligence).

This often happens during the process of harvesting, processing, storage, transportation and distribution of food. Unintentional food adulteration could also arise from pesticides’ residue, rodent droppings and larvae in food products. It could be metallic in nature like arsenic from pesticides, lead from water, effluents from chemical industries, etc. Unintentional adulteration of food can result from either ignorance or carelessness about keeping regulations in mind during preparation, storage or

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There is no denying the fact that despite comprehensive laws to tackle food adulteration, the menace of food adulteration is threatening the consumers in India. The reason is that laws in themselves cannot create awareness. There is still rampant lack of awareness on the part of the food businesses operators in India, about the seriousness of the issue of food adulteration. Moreover, though the Indian food & beverage industry is huge but there are glaring gaps in awareness about the rules and regulations which govern the industry.

At the same time, there is also blatant disregard across the Indian food service industry in adhering to the rules and regulations as laid down in FSS Act, 2006, coupled with lack of vigilance on the part of food inspectors. The menace is compounded by the sheer ignorance on the part of a significant section of consumers about the possible harmful effects of food adulteration.

All these factors are probably leading to the continuation of food adulteration in India, without the desired dosage of impediment and restraint, despite the presence of a comprehensive legal framework to counter this malady.

But food business operators should

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HEALTH realise that in this digital age where social media has assumed a strong presence, any adverse report about food adulteration in their outlets have greater chance to affect the reputation of their establishment and subsequently their business, than it was a decade or so earlier. Therefore in this age, it would be a business savvy step for the food business operators in the country to not only reject intentional adulteration of all kinds but also be fully conversant with the requirements of the FSS Act, 2006 and FSSAI regulations, so that they do not fall prey to unintentional adulteration.

Responsibilities of FBOs The first responsibility of an individual who wishes to operate a food business in India is to get a food license from FSSAI. They must know what constitutes unsafe food, substandard food or food that contains extraneous matter. Moreover, food business operators including food handlers should be fully aware of the hygienic standards and sanitary requirements that need to be maintained while handling, storing, preparing and processing various types of food.

FBOs in India should also make sure that they are getting their food and water samples tested every six months.

This step can greatly facilitate the safety of their food. Food can get adulterated anywhere from the procurement to the finishing stage and therefore food business operators need to be vigilant during the entire journey of their food products, that is from procurement to their distribution/presentation before the consumers. Besides all these, the food business operators should ensure that all food products manufactured, stored, distributed, sold or imported by them should comply with the requirements of the FSS Act.

The Role of FSMS Since food safety is imperative under the FSS Act, 2006, it is mandatory for all food business operators in India to have a Food Safety Management System (FSMS) in place. This comprises of: • Process flowchart • FSMS plan • A self-inspection checklist No FBO can get a licence in India unless he/she has submitted a selfdeclaration for the FSMS programme in compliance with Schedule 4 of

Aug-Sept ’15

Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. According to the FSMS programme, food businesses must follow good manufacturing practices (GMP), good hygienic practices (GHP), and hazard analysis and critical control point (HACCP). The detailed FSMS process offers a huge help to FBOs to procure, store, process, prepare, package and sell foods in such a manner that no adulterant enters the food at any stage in the food chain. With such an elaborate plan, food business operators in India can offer full food safety. And if they don’t, then they need to be held accountable for any lapses towards food safety, as prescribed by the law.

Need for Self-Checks The food safety officers (FSOs) carry out inspections in the premises of food business operators (FBOs). The availability of portable food adulterant testing kits has made it easy to perform tests and take decisions on the spot and book the erring FBOs then and there. Hence FBOs on their part must ensure that they are following the rules and regulations fully. Some steps that they should adhere to scrupulously and religiously to prevent food adulteration are given below: • The should get chemical & microbiological testing reports for food and water from a NABL accredited/ FSSAI notified lab • They should have separate & appropriate storing space for raw materials, vegetarian and non-vegetarian foods, and finished products. They should have a separate preparation area • They should have adequate arrangements to prevent rodents, pests and insects from entering the premises • They should ensure cleanliness and hygiene of all areas within their premises • Every member of their staff should be disease free. Further, they should ensure that their staff is observing personal hygiene as per food safety guidelines • They should have dedicated vehicles fitted with appropriate temperature control equipment for raw &processed food products, wherever or whenever they are required • The food business operators should have proper arrangement for potable water in their premises

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• Their premises should have provision of sewer connection for drainage of wastewater • There should be enough toilet facilities in the establishment for the staff • All documents and records of the food business operators should be up to date • Their pest control activity reports should also be up to date and maintained • The food business operators should get food inspection/audits done from time to time to identify gaps in the system.

Need for a Concerted Effort Succinctly, in order to comprehensively tackle the serious problem of food adulteration, the government, the food business operators and the consumers need to play their respective roles with due vigilance.

The entire responsibility of preventing food adulteration cannot be placed on the shoulders of food business operators.

The government needs to have massive awareness campaigns pertaining to food safety on TV, radio and the print media, which will make the FBOs aware of their responsibility and the consumers aware of their rights to safe food. The consumers must also check labels for FSSAI license number, BIS or AGMARK certification before buying food products from shops. They should also identify and avoid the eateries and restaurants, which have a reputation for serving poor quality food.

The author is the Founder of Food Safety Helpline.com. He is also the Managing Director of Auriga Research Ltd.

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PRO D U CT PR E V I E W

Kitchen Solutions with new Technology Jindal Kitchen Equipments is one of the oldest manufacturers of commercial kitchen, refrigeration, and bakery equipments in India. The company specialises in providing consultancy, designing, layout plans with complete technical details of F&B equipments for commercial kitchens, canteens, bakeries & messes, etc. on turnkey basis as well as on individual product basis. The range of equipments manufactured includes cooking equipments, commercial refrigerators, display fridge,

trolleys, tables & racks, receiving & storage equipments, food preparation equipments, washing equipments, cabinet refrigeration, commercial kitchen equipments, bar equipments, catering equipments, bakery equipments, hotel kitchen equipments, domestic kitchen equipments, display storage refrigeration, etc.

The company has done mega projects with Indian Army, industrial canteens, restaurants, food courts and the hotel industry. It has also exported kitchen equipments to USA & Saudi Arabia. The company also manufactures all kinds of commercial burner, needle control valve, clickon adopter, non-return valves, etc. The range of activities undertaken by the company includes equipment designing & kitchen designing, installation of gas pipeline / gas bank, exhaust & fresh air system, installation / after sale service. Now the company is very much active with annual maintenance contract (AMC) also.

Jindal Kitchen Equipments jindalkitchens@gmail.com

Baramas Reflects Quality Kunjapuri Enterprises is a manufacturer, exporter and wholesaler of traditional coal and gas fired Indian tandoors and other kitchen equipment. The Indian traditional clay tandoors of Kunjapuri Enterprises are totally hand-made. The company supplies its clay tandoors to hotels, restaurants, banquets, resorts, dhabas, cafeteria, clubs, canteens and other catering segments of the hospitality industry.

Over the years, Kunjapuri Enterprises’s Baramas trademark clay tandoors have attracted global popularity, due to their finish, durability and perfect shapes. Shape of the charcoal fired tandoor is very important for ideal consumption and maintenance of heat.

Baramas clay tandoors reflect excellent quality and durability and with their application sumptuous food products are being made.

Kunjapuri Enterprises kunjapurienterprises@gmail.com

Amefa Partners with Skyra Professional Tableware Amefa Netherlands has been exclusively launched in India by SKYRA Professional Tableware. Amefa is a globally renowned cutlery player, which has been there since 1931.

Amefa’s products are sold in more than 60 countries across the globe.

Amefa has extensive expertise in manufacturing stainless steel products with high quality standards. The brand embodies durability and lasting performance. The assurance of fine quality and attention to detail at a range of price levels is synonymous to the Amefa brand.

SKYRA is showcasing Amefa’s latest products at its showroom in Sultanpur, New Delhi.

SKYRA Professional Equipment Pvt. Ltd crm@skyra.in

Chef’s Choice Knife is said to be the ‘life’ of a Chef. In fact, holding on to a good quality knife is extremely crucial for any user in the kitchen. Probably, the most exclusive branded knife of India, which has been closely associated with star hotels and catering units, is Remington Knives.

Over the years, the company has won an essential place in the commercial kitchens of India. Its knives are made from tough, carbon stainless steel that ensures greater edge retention.

These knives are heat treated and tempered in an inert atmosphere.

Remington Knives are appreciated due to their sharp, long-lasting edges, user-friendly shapes and sizes and wide range. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more. Edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their full-length tang for perfect balance and for easier and less tiring cutting.

The quality of Remington Knives is at par or above as compared to imported knives. They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience.

Remington Steel Arts remingtonsteelarts@yahoo.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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MOD KITCHEN EQUIPMENTS PVT. LTD.

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AKSAI 05

MOSAIC HOUSEWARE PVT. LTD.

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ALLIED METAL WORKS

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M.P ENTERPRISES

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ANI GLASS CORPORATION

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MUNNILAL TANDOORS PVT. LTD.

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APPLE BAKERY MACHINERY PVT. LTD.

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NEENA ENTERPRISES

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ARCHII 55

PRIMO FOODS P. LTD.

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BMS ENTERPRISES

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RAJKIRAN KITCHEN EQUIPMENT

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BUNGE INDIA PVT. LTD.

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RANS TECHNOCRATS (INDIA) PVT. LTD.

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CREMICA FOOD INDUSTRIES LTD.

FIC

REMINGTON STEEL ARTS

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DABON INTERNATIONAL PVT. LTD.

07, 17, 39

SHAMSONS FOODS

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EDWARD FOOD RESEARCH AND ANALYSIS CENTRE LIMITED

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SKYRA PROFESSIONAL EQUIPMENT PVT. LTD.

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FCML DISTRIBUTORS PVT. LTD.

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SOLUTIONZ CONSULTING PVT. LTD.

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FIHI 2015

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STEC STAINLESS STEEL PVT. LTD.

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GRALIT INDIA BIOTECH PVT. LTD.

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TARINI HYGIENE INDIA

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HICARE SERVICES PVT. LTD.

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THE NEW INDIA ELECTRIC & TRADING CO.

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HINDUSTAN REFRIGERATION STORES

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THS CONSULTING PVT. LTD.

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IFB INDUSTRIES LTD.

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TROPILITE FOODS PVT. LTD.

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KANHAIYALAL TANDOOR PVT. LTD.

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UNITAS FOODS PVT. LTD.

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KING METAL WORKS

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VENUS INDUSTRIES

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WINTERHALTER INDIA PVT. LTD.

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LOOM CRAFTS FURNITURE (INDIA) PVT. LTD.

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MANISHA INTERNATIONAL

BIC

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MM FISHERIES PVT. LTD.

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INTERVIEW

Presenting Taste, Aromas and More

By Sharmila Chand

Hard working and methodical, Nitin Warikoo, Head — Cha Bar & Business Development, Apeejay Oxford Bookstores Private Ltd. began his career with Taj Flight Services Division in 1998, and thereafter had worked with an array of national and international brands like Café Coffee Day and Aqua Java. He has worked across different geographical locations in north, east and south of India.

In his current profile as the Head of Cha Bar, he feels he is at the pinnacle of his culinary career. Cha Bar was created as an integral part of more than 96-yearold iconic Oxford Bookstore, at Park Street, Kolkata. Today, Cha Bar is present at Oxford Bookstores, across multiple stores in Bangalore, Bhubaneswar, Raipur, Kolkata, Mumbai and New Delhi. “I am enjoying my current position and wish to create a buzz around Cha Bar’s finest teas and service,” he said. The excerpts of the interview follow: How do you enjoy your present position?

My current position as the Head of Cha Bar is like living a dream of pure tea indulgence.

An experience worth living.

From the flowering teas, organic teas, herbal teas, diet teas, fruit teas, to an exclusive range of Darjeeling, Nilgiri, Sikkim and Oolong teas, complimented by the best in Arabic, Chinese, Japanese, Moroccan, Russian, Sri Lankan, South African and Thai teas, we present more than 150 varieties of teas on offer at our Cha Bars to create pure joy for our customers, which they can savour while browsing through a book by their favourite author.

What do you dislike the most in your job?

An unsatisfied guest experience is something which makes me feel bad.

Is your job challenging? Can you point out a few challenges?

Yes, definitely my job is challenging.

Keeping up with the guest expectations and maintaining our high quality of food and beverages clubbed with prompt service is something we have to keep up with on a daily basis. Customers not only come to us for teas but also for the experience of being able to browse books at leisure, over a cup of tea.

Hospitality for us is not just serving quality products on time to our guests but also innovating the food & beverages we serve and their serving styles. The pressure is to keep moving forward, while keeping our highest service and quality standards.

Running Cha Bars takes a lot of planning and it gets a bit mind-boggling at times, since it involves a lot more than a few service personnel in the front and a team of Chefs in the back.

Running operations at Cha Bar outlets requires

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hours of preparation before we even open the outlets for the day.

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

I love everything about my job but I wish I could spend more time on the floor, serving our customers.

Kindly talk a bit about the food & beverage offerings of the Cha Bar brand Our USP is our diverse range of teas that comprises more than 150 varieties on offer, which has the potential to create pure bliss for our customers.

Whether one prefers a rich, full-bodied, strong flavour, or a light fragrant taste, the Cha Bar offers a wide and enviable range of options. Our assortment of teas are blended and prepared with precision, and after exhaustive research, and are presented along with personalised and informed service.

To complement its collection of teas, Cha Bar offers a wide selection of a la carte savouries such as fresh wholesome salads like the Mediterranean salad and classic Caesar salads with a choice of dressings that are perfect for a nutritious meal.

Our scrumptious finger foods like muddled nachos, chilli cheese toasties, keema samosas, onion pakoras are the ideal appetisers to share with friends and family. Other snacks in our repertoire include the classic English tea sandwiches, pita wraps and rolls, house special soft centered muffins, freshly baked cookies and cupcakes, home-style special cakes and pies, which are perfect to have a wonderful tea-time or take away.

Some other delightful savouries at the Cha Bar outlets include Falafel Hummus in

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pita pockets, Lebanese Choley Frankie in spiced pita wrap, Vada Chutney, Chocolate Croissant Roll, Muesli and Parmesan Cookie and Seasonal Fruit Tart among others.

Cha Bar outlets serve high quality food at pocket-friendly prices. Range of food we serve caters to almost everybody across time zones of the day.

Of course, all these are complemented with stylish and relaxing ambience of Cha Bar, which can make hours fly away while browsing through our impressive collection of books.

What helps you the most in marketing your brand?

We serve some of the finest teas from across the globe, served in their traditional serving styles coupled with some great service. I think that has been the focus of our marketing strategy since our inception.

Can you suggest any tips or insights to strengthen F&B teams at food service outlets?

For every hospitality professional, customer delight should be the ultimate goal. Trainings are significant for the team to deliver quality food and service. I always believe and tell my team ‘If we don’t do it well, someone else will do it better.’

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

Hospitality is a growing sector in our country. With increased mobility and young professionals working in different states, away from their homes, there is a constant demand for out of home food. But the challenge for hospitality professionals in India would be to provide good quality food at pocket-friendly prices.

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