Food & Beverage Business Review ( Dec- Jan 2016)

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Oct-Nov ’15

Dec-Jan ’16

Hammer Food & Beverage Business Review

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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 Abhishek Singh Rathore Production Assistant Mamta Sharma Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma 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 © 2016 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.

In this issue, we have covered the concluding part of our long feature, which explores the growing popularity of international cuisines in India’s food & beverage industry.

Here we have attempted to probe whether fusion of Indian and international cuisine/s are more popular or the authentic versions of international cuisines are gaining more currency, in the realm of the fast evolving Indian food service industry. The feature also elicited responses from interviewees regarding the international cuisines which are offered at their outlets.

The absence of proper hygiene in a restaurant can easily offset several other positive factors in the given restaurant, and this can badly affect its business, besides exposing the restaurateur and her/his management to the possible risks of getting entangled in litigation. The Business Story deals with the crucial role of comprehensive hygiene in restaurants. It points out the various facets which need to be addressed in order to maintain impeccable restaurant hygiene.

In this issue, we have also explored how an enterprising entrepreneur is making creative use of information technology to enable restaurant bookings; a trend that has the potential to revolutionise the food service industry in India, in the near future. The amazing health benefits of blueberries and their several applications in the food service industry are being covered in our Agri section, which may propel many more of our restaurateurs to use blueberries in their dishes.

For this issue’s Celebrity Dining feature, we have covered a fine dining restaurant in Delhi, which serves contemporary Indian and modern Italian cuisines; both in their authentic versions. For the Celebrity Dining feature, our Associate Editor was accompanied by the nationally renowned social activist, Ranjana Kumari.

The rich cuisine of Rajasthan has been covered in our Theme Cuisine section. Exploring the licensing requirements in Indian restaurant business is another interesting and informative topic, which we have covered in this issue.

These are only some of the industry-friendly topics covered in the issue, which are complemented by the rich information disseminated through our News, Events and Report section. We hope our readers would enjoy reading this bumper Aahar special issue as much as we have enjoyed producing it. See you all at Aahar, during 15th -19th March 2016.

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

International Cuisines Garnering Increasing Appeal

Business

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Comprehensive Hygiene in Restaurants

Trend

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Booking Tables Through Technology

Celebrity Dining

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The Cookhouse of Two Cuisines

Agri

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Blue, Purple, and Healthy

Beverage

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Wines Flowing to a Sunny Future

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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Profile

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Restaurant Review

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Chef Voice

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Operations

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Industry

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Confectionery

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Product Preview

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Culinary Realms of Rajasthan

Health Towards Healthy Snacking Habits

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SIAL China 2016:

The Right Platform for the F&B Industry

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s Asia’s largest food innovation exhibition, SIAL CHINA presents thousands of food, beverage and wines every year. The forthcoming edition of SIAL is also not expected to be deviation from this convention. SIAL CHINA 2016 will be held during 5th-7th May 2016 at Shanghai New International Expo Centre. It is expected to attract 2,900 exhibitors and 66,000 visitors. SIAL CHINA 2015 attracted 2734 exhibitors and 61,296 visitors. SIAL CHINA 2016 will be spread across 126,000 sq m,

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in 11 halls, whereas SIAL CHINA 2015 had 115,000 sq. m exhibition area.

SIAL CHINA 2016 is expected to create a channel for quality gastronomic products which will cater to HoReCa buyers’ needs. Whatever product you plan to present: tea, wine, spirits, meat… SIAL CHINA is offering you a great chance to present your products thanks to the 21 sectors, 11 events and dozens of cooking demonstrations.

With Wagyu beef, Canadian beef, Australian mutton, Indian poultry and so forth in the meat sector, SIAL CHINA 2016 aims to feed Chinese restaurants’ aspirations for high quality meat with 25,000 sq. m exhibition space in hall E3 & E4. When it comes to wine sector, old world and new world will converge at hall W5.In gourmet sector, high value food materials such as French truffle, Spanish ham, Korean ginseng and many more are expected to whet appetites of the pickiest buyers. Central Kitchen and Seafood zones in hall E3 and E4 will provide one-stop purchasing opportunities for buyers to source the premium Chinese products.

In addition to the sectors, SIAL CHINA 2016 will also host numerous interactive events to provide value added services

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for the HoReCa segment.

Endorsed by World Associations of Chef’s Society (WACS), La Cuisine will carry on the live culinary competitions. Seafood Fest’ will present cooking demonstrations with fresh aquatic products. Wine Lab will be the wine education sanctuary to help distributors to cultivate Chinese consumers’ needs for best wines.

Last but not the least, HoReCa visitors will be able to discover innovative products at this edition of SIAL, thanks to SIAL Innovation 2016.

At SIAL CHINA 2015, 89 percent of the exhibitors were satisfied with the show and 89 percent of them recommended the show. 96 percent of the visitors were satisfied with the show and 92 percent said that they would return to the show next year. SIAL 2016 is expected to repeat or even outshine the last edition’s success story.

Bjoern Kempe, Exhibition Director, SIAL China, said that at SIAL China, the Indian visitor would be able to discover gourmet products from a range of 60 participating countries. “SIAL China is an ideal platform to identify new and exciting ingredients that could be served in Indian households, in the future.”

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Introducing 2016 New Collections

Society Perfect Combination for Premium Banqueting Experience

Sensation Distinctive Design, Exceptional Experience

Ocean Professional is the brand created exclusively for food service operators who recognize the importance of creating wining & dining pleasure for their guests.

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SOUTH & WEST RAJ AGENCIES F-51 Indraprastha Complex, 589 Rasta Peth, Nr.Apollo Theatre, Pune 411011 India Tel: 91 98 22094455 Fax: 91 20 26119470 E-mail: kreesha.2003@gmail.com

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event EVENTS’ CALENDER Aahar 2016 15-19 March 2016 Pragati Maidan, New Delhi http://www.aaharinternationalfair.com EDT Expo 2016 23-26 March 2016 Istanbul, Turkey http://www.cnredtexpo.com HOTELEX 2016 29 March -1 April 2016 Shanghai New International Exhibition Center, China http://www.hotelex.cn/

Welcoming Aahar 2016 Aahar, the international food & hospitality fair, will be taking place at its regular venue of Pragati Maidan, New Delhi.

This would be the 31st edition of Aahar. Aahar is regarded as the largest trade fair in the food & hospitality sector in India.

The mega show for the food & beverage and hospitality industry would be taking place during 15th-19th March 2016. The event would be meant exclusively for the business visitors during 10.00 am - 6.00 pm on all the five days, and would be open for the general public during 2.00 pm- 6.00 pm on 19th March.

Aahar 2016 will be demarcated into two separate but concurrent exhibitions. They are ‘Hospitality India’ covering hotel & restaurant equipment and supplies, and ‘Food India’ covering food, processed food & beverage products. The event will be spread across halls 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 12A, 14, 15 & 18.

Aahar 2016 will be organised by India Trade Promotion Organisation(ITPO), and will be supported by Ministry of Food Processing Industries (Govt. of India), Agricultural and Processed Food Products Export Development Authority (APEDA), Association of Resource Companies for the Hospitality Industry of India (ARCHII), Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), All India Food Processors Association (AIFPA), Food and Hospitality Support Association of India (FHSAI) and Forum of Indian Food Importers (FIFI).

For the Aahar 2016 new & young entrepreneurs from India are being offered booths at 50 percent rebate, in accordance with the T&Cs. For the forthcoming edition of Aahar, there is an increase in exhibition area to meet the overwhelming demand of applicants.

There will also be match-making services to facilitate efficient interaction between buyers & exhibitors at Aahar 2016.

Besides facilitating business, Aahar as a platform provides great opportunity for the food & beverage and hospitality industry players to disseminate/gather relevant information and gauge trends, that can greatly benefit many participants. Aahar 2015 attracted 872 exhibitors from 22 countries and 44,665 visitors. The forthcoming edition of the show is expected to improve upon this already impressive performance. Overall, Aahar 2016 is a much awaited show for the food & beverage and hospitality industry.

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Expo GastroPan 2016 7-9 April 2016 President Expo centre, Targu Mures, Romania http://www.gastropan.com/ FHA 2016 12-15 April 2016 Singapore Expo, Singapore www.foodnhotelasia.com ANUFOOD Eurasia 2016 14-16 April 2016 Tüyap Exhibition Center, Istanbul, Turkey http://www.anufoodeurasia.com Alimentaria 2016 25-28 April 2016 Fira de Barcelona, Spain www.alimentaria-bcn.com SIAL China 2016 5-7 May 2016 Shanghai New International Exhibition Center, Shanghai,China www.sialchina.com Travel Catering Expo 2016 9-11 May 2016 DICEC, Dubai http://www.travelcateringexpo.com/ Thaifex- World of Food Asia 2016 25-29 May 2016 Impact Challenger & Exhibition Center, Thailand www.worldoffoodasia.com

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25th HOTELEX Shanghai

Will Present a Galore of Exciting Competitions

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he 25th HOTELEX Shanghai, with an exhibition area exceeding 200,000 square meters, will take place at Shanghai New International Expo Center, in Shanghai, China, during 29th March – 1st April 2016.

The trade show will cover fifteen sectors, which are Catering Equipment & Supply, Tableware, Textile, Appliances & Amenities, IT & Security, Fitness & Leisure, Food & Beverage, Coffees &Teas, Baked Goods & Ice Cream, Wines & Spirits, Hotel Design, Hotel Construction, Hotel Engineering, Hotel Furniture and Hotel Cleaning. The forthcoming event is expected to serve as a one-stop procurement platform for hospitality and foodservice providers.

Compared to its previous edition of the event, HOTELEX Shanghai 2015 did set a record both in terms of the number of exhibitors as well as in terms of the number of attendees who listed their job as purchaser. Attendees’ number at HOTELEX Shanghai 2015 reached to 96,508, which was an 18.3 percent increase over the number of attendees in the 2014 edition of the show.

This year’s edition of the event is expected to attract nearly 2,500 premium suppliers in the hospitality and foodservice sectors from both within China and around the world.

Apart from the regularly scheduled exhibition events, HOTELEX plans to roll out several new and innovative events in the form of onsite competitions and forums, offering on-site interactive programs replete

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with the most authoritative and up-todate industry information, and contests focused on quality; pitting hospitability and foodservice industry experts and buyers against each other.

HOTELEX not only focuses on the expo venue itself, but also is seeking to become the vehicle for the development and implementation of the central kitchen model across China. The Central Kitchen Competitive Products Pavilion, one of the debut Competitive Products Pavilions, will showcase hi-tech restaurant and kitchen equipment from domestic and international manufacturers, unveiling new concepts for central kitchens.

It is worth noting that six world class coffee competitions are scheduled to be held during HOTELEX Shanghai 2016, covering coffee preparation art forms including latte preparation, coffee roasting, coffee tasting and the mixing of alcoholic coffee drinks, which are expected to greatly enrich the competition’s experience.

The finals of these four competitions will bring the world’s leading coffee makers together. Champions from the 50 member states of World Coffee Events (WCE) will compete for the final championship. No wonder, the number of visitors to the 2016 event is expected to break the 100,000 mark.

At same time, HOTELEX Shanghai 2016 will continue to organise WCE ALL STAR - all stars in the coffee community. Preparation for the current session is in full swing. The event is expected to give the audience a

Hammer Food & Beverage Business Review

world class performance and a unique coffee experience. International coffee masters are certain to once again impress visitors’ taste buds.

Besides the coffee-themed events, several other top-class professional competitions and high-end displays are scheduled for the HOTELEX Shanghai 2016.

Competitors in many other events at HOTELEX Shanghai 2016 would also have the opportunity to display their skills with an impressive lineup of contests, which include Shanghai International Pizza Master Competition 2016, the 4th Shanghai International Hand-made Ice Cream, ‘I’m a Chef’ China Bakery Master Championship 2016, the Star Hotel Buffet Display Competition, 2016 HOTELEX “Star of Tomorrow” Cooking Contest, the 3rd Shanghai International Fashion Drinks Competition, China International Master Bartender Competition 2016, Creative Hotel Uniform 2016, a demonstration of how to make Italian gelato by hand, Hotel Plus’s Hotel Mock-Up Room Appraisal and numerous other competitions and displays about hospitability and foodservice.

Last year, the trade show organisers rolled out the provision to register for the show either through online or offline.

The availability of the two channels for completing the registration process remains in place for the 25th HOTELEX Shanghai too. Online pre-registration includes preregistration at the official website. The attendees have the choice of registering offline at the site of the exhibition.

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ANUFOOD Eurasia to Cater to the Eurasian F&B Market ANUFOOD Eurasia — an international platform for the food industry, will be held at Tüyap Trade Fair and Congress Centre, in Istanbul, Turkey, during 14th-16th April 2016. This would be the second edition of ANUFOOD Eurasia. It is set to become the leading event in the Turkish, Balkan, CIS and MENA regions and will cover the full scope of the food and beverage sector.

The trade fair will bring together international and national exhibitors with the most important multipliers and purchasers of the entire Eurasian region from the areas of trade and catering, as well as with those involved in the import and export of food products. In the process it will cover all segments surrounding the theme of nutrition, with a focus on the Eurasian market.

ANUFOOD Eurasia comes across as a joint project between Reed Tüyap and Koelnmesse. ANUFOOD Eurasia will utilise the brand and format of Anuga, the

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world’s leading food exhibition organised

by Koelnmesse, combined with the global experience of Reed Exhibitions and Tüyap’s knowledge of the regional market.

ANUFOOD Eurasia – powered by Anuga represents a new platform for producers and manufacturers to present their products and innovations to the Eurasian region. With a remarkable trade fair premiere in May 2015, ANUFOOD Eurasia has become the new marketplace for the F&B industry to ‘Taste Eurasia.’

Already five months prior to the start, the organisers Reed Tüyap and Koelnmesse are indicating a high level of interest on the part of exhibitors, both from Turkish and from international companies, which include numerous well-known manufacturers and organisers of country pavilions.

Here it deserves a mention that the food and beverage industry is the key to the fast growing Turkish economy, accounting

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for 20percent of the country’s $839billion GDP. Turkish food and beverage imports were valued at $10billion in 2012, with exports accounting for $6.5billion of trade.

The Turkish food retail sector has shown consistent growth.

ANUFOOD Eurasia 2016 will be the ideal platform to cater this development. It will cover the whole food & beverage sector, ranging from meat, dairy, chilled and fresh food, hot beverages, fine food, organic produce, bread, confectionary, snacks, frozen food and halal products as well as a full range of service and retail technologies.

The product segments at the forthcoming fair will include fine food, frozen food, meat, chilled and fresh food, dairy, bakery, confectionery and snacks, drinks and beverages, organic, halal products, well food, service and retail tech, associations, organisations and IT service providers among others.

In addition to a comprehensive presentation of products, the event is also expected to offer a high quality and professional supporting programme, oriented towards a focus on the mediation of trends in the target markets, as well as import and export know-how. This should also intensify exchange between the international exhibitors and trade visitors via seminars and discussions on the Turkish food market. Once again the service of the international Hosted Buyers Programme will be offered, as well as matchmaking with the relevant Turkish supermarket chains, which met with a very positive response from exhibitors and trade visitors at the premiere event of this show.

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Alimentaria 2016 —

Will Present Innovative Content

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n 2016, Alimentaria turns 40, four decades during which the exhibition has helped drive significant changes that have taken place in the food industry, including the areas of distribution, trade and gastronomy.

Alimentaria is all set for its forthcoming edition, which is to take place during 25th to 28th April 2016 in Fira de Barcelona Gran Vía venue. The international food and drink exhibition would be having its 40th anniversary with a far-reaching reconceptualisation of its exhibition range and a stronger strategic position in gastronomy, restaurant and food services, and hotels and catering, in order to facilitate maximum possible representation for exhibiting companies and to reflect on new consumer trends and habits pertaining to food & beverage industry.

Alimentaria 2016 will promote multiple food products to accommodate multiproduct companies from the confectionary, preserves and oil industries, and will have international and regional participation. It will also welcome functional, ecological, organic and premium food products.

Alimentaria is streamlining its shows from 14 in previous editions to five this time around, whilst also increasing the participation potential of exhibiting companies based around new consumer

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trends.

Given that meat products, wines and gastronomy lead the Spanish food industry, these sectors will form the backbone of the event. Yet at the same time, “Alimentaria is strengthening the Mediterranean diet, preserves, confectionary and the rest of the production areas, grouping them together with other related areas to give exhibitors the chance to multiply their synergies,” asserted J. Antoni Valls, the Managing Director of Alimentaria.

The activities at Alimentaria 2016 will endeavour to detect and promote overseas business opportunities and drive innovation in the industry, as well as strengthen the connections between gastronomy, industry and tourism.

Internationalisation is still a priority for Alimentaria and is in line with the Spanish food industry’s objectives, which proposes stronger exports, endeavouring to move from 22.6 billion euros in 2013 to 46 billion euros in 2020. In the forthcoming edition of the show, The Alimentaria Hub and The Alimentaria Experience will incorporate innovative and gastronomic content.

The internationalisation programmes, as well as the activities related to innovation, will once again occupy a place at The Alimentaria Hub, which will feature

Hammer Food & Beverage Business Review

the all-new consultancy area for those companies wishing to start exporting. Other content in this major area of innovation and internationalisation will include the Innoval and Best Pack exhibitions, the Food & Drink Business Meetings and the RDI meetings by FIAB (the Spanish Food and Drink Industry Federation), Coffees with Experts by ICEX (the Spanish Institute for Foreign Trade), the International Congress of the Mediterranean Diet, the Creating Shared Value Congress,

by Nestlé, the Food Factory space for startups and Business Angels, and the bloggers’ meeting.

Within the framework of the Restaurama show, The Alimentaria Experience – a major area of Alimentaria’s gastronomic trends – looks forward to its second edition as it will strengthen well-received activities such as the gastronomic workshops and classes, featuring participation from eminent figures in international cuisine, the show cooking stations, the gastronomic bookstore and the grand finale of the Chef of the Year Awards. This interactive and creative space will welcome new sections devoted to gastronomic tourism, baked goods, patisserie products and ice-creams, cocktails, snacking and the latest trends in gastronomy: food trucks and urban food.

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Master Class at MONIN Studio Gurgaon

Top bartenders from Delhi-NCR stepped away from their bars to take part in the Master Class at MONIN Studio Gurgaon, on 16th December. Andrea Fidora (MONIN Beverage Innovation Director – MEIA), Hemant Pathak (Bar Manager at Junoon, New York), Ulysses Vidal (Bar Manager at Employees Only, New York) Rohan Bharadwaj (Brand Ambassador, Grant’s India) and Akshay Duggal (MONIN Beverage Innovation Manager- North), were the featured speakers; inspiring bartenders to explore new and innovative cocktails & mocktails.

Andrea Fidora shared the international beverage trends, by showcasing some of the exotic handcrafted, ultra indulgent & healthy cocktails & mocktails from around the world, while Hemant & Ulysses challenged all the bartenders present to infuse more innovation in their bartending skills.

The master class struck a chord with all the bartenders.

With great drinks from well-known bartenders, and a chance to interact with key bartenders in Delhi-NCR, this master class at MONIN Studio Gurgaon came across as a memorable event.

Captain’s Table Placed in Mumbai Captain’s Table, a seafood specialty restaurant, was recently launched at the Bandra Kurla Complex, Mumbai.

Aarathi Arambhan, Director, Arambham Group, is the innofator behind the Captain’s Table. Speaking on the concept of Captain’s Table, she said, “We have a multitude of seafood restaurants in the city but none that promises to offer seafood delicacies from all over the world. We wanted to break through the clutter with an individual seafood specialty restaurant with the theme being the Captain’s Table. We want to treat all our customers like the Captain of the ship and ensure that each one of them feels distinctly special.”

The menu at Captain’s Table can best be described as elaborately devised and extensive. The gastronomic options on offer have Indian, Spanish, Mediterranean and Asian seafood dishes to choose from. The menu is demarcated into small plates and big plates with tandoori items playing important roles. Soups, salads and Indian desserts are also present in the seafooddominated menu.

The interiors of the restaurant are designed to look like the inside of a ship and simulates the feeling of being on board a vessel. The furniture is constructed from aged wood; battered and seasoned with the sea wind. Different elements and artifacts such as the anchored reception stand, ropes and cushioned walls add to the luxurious ambience of this 80-seater restaurant.

“This outlet will be the ideal destination for working professionals and residents. We also have a fabulous bar, which will serve alcohol every day,” asserted Arambhan.

London Dairy’s Strawberry Cheesecake in India London Dairy, the brand known for premium ice creams and finely crafted ingredients from around the world, has something new this season for its fans in India to indulge in. London Dairy’s first signature flavour in India, the Strawberry Cheesecake, is back after a brief hiatus.

London Dairy’s signature flavour, the Strawberry Cheesecake, is back in a creamier avatar, replete with delicious cream cheese pieces and swirls of luscious strawberry sauce. The Strawberry Cheesecake promises to be a feast for the evolved Indian ice cream aficionados. The brand also boasts of unique flavours for the Indian market like Tiramisu, Chocolate Brownie Delight & Mocha Almond Fudge, to name a few.

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

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GVK Lounge at CSIA Selected as ‘World’s Best First Class Lounge’ The opulent GVK Lounge at Terminal 2 of Chhatrapati Shivaji International Airport (CSIA) in Mumbai has been selected as the ‘World’s Leading Airport Lounge – First Class 2015’ at the recently concluded World Travel Awards in Morocco. The GVK Lounge qualified for nomination in the world category by virtue of winning the award for ‘Asia’s Leading Airport Lounge’ at the ‘World Travel Awards - Asia and Australasia,’ which was held in Hong Kong, on 29th October 2015. The GVK Lounge is operated by Travel Food Services Limited (TFS) and Performa.

G V Sanjay Reddy, Managing Director, Mumbai International Airport Pvt. Ltd. said, “We are setting new global benchmarks in hospitality within airports and we will keep raising the bar in the years to come. Our efforts should guide us towards a time in near future when passengers will look at the airport not merely as a stop, but as a destination in itself.”

Gaurav Dewan, Chief Operating Officer, TFS said, “The GVK Lounge was designed to offer essential facilities with a lavish touch - a restful, luxurious experience that would help passengers unwind from travel-induced stress. It is the perfect gateway where they can engage in work or indulge in culture, cuisine or pleasure, as their disposition may be. The World Travel Awards are regarded as the Oscars of the tourism industry and we could not have hoped for a better endorsement of our efforts and services.”

Beat Ehlers, Managing Director, Performa said, “We are elated at being recognised for the unrivalled premium customer experience we have created by working with our partners GVK and TFS. The GVK Lounge concept is based on personal interaction, warmth and deep understanding of the mindset of our guests. The award is a toast to the success of the ideas and insights that went into making the lounge.”

The experience at the exclusive First Class (FC) section is akin to a five-star hotel with highly personalised service and care to details. The kitchen crew, comprising a strong set of Indian and international talent, transforms the à la carte dining area into a gourmet restaurant, upholding high culinary standards. The service personnel in the FC section consist exclusively of highly trained, multi-lingual Senior Attachés with background in the hospitality industry.

PizzAah! in Mumbai PizzAah! — the wood-fried and smoked gourmet pizza delivery chain — has been launched in Mumbai, in the recent past.

Pizzas of PizzAah! can also be delivered at the doorstep of the consumers. PizzAah! was launched exclusively at Café Lager in Bandra for dine-in as well as delivery. However, this brand of pizza would shortly be available across Mumbai. Ten retail outlets of PizzAah! is expected to come up in Mumbai, by the end of June.

In Mumbai, the pizzas of PizzAah! are being offered in a spread of four distinguished Italian preparation styles including traditional, classic, contemporary and international, in standard sizes of 9 inch and 12 inch, with thin or regular crusts. The toppings of these pizzas can be customised as per one’s gastronomic cravings, with sauces, cheeses, veggies or even meat.

“Wood ‘Fired’N’Smoked’ pizzas are usually not home delivered as they get soggy very fast. We developed a state-of-the-art oven and custom tweaked it to create authentic wood-fired and smoked flavour. A distinctive formula of ingredients, along with a specially developed high heat cooking process, was conceived to ensure that pizzas don’t get soggy even as they retain their aroma, flavour and gourmet tastes,” affirmed Dipesh Dutt Sharma, CEO & Founder, PizzAah! According to a press release, despite being gourmet products, pizzas of PizzAah! have been economically priced in the range of Rs.255- Rs.375 for the medium pizzas and Rs.355 -Rs.525 for the large ones.

“It is a combination of gourmet taste served at street prices and propelled by a process driven approach. PizzAah! are priced 20 percent to 35 percent lower than most pizza chains and will come with a variety of offers,” Sharma stated further.

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Cremica French Fries Pack Comes with Ketchup Collectively speaking, French fries have been a Fries, Akshay favourite snack for many of us. Recently, Cremica Bector, Chairman Food Industries Limited has introduced its version & Managing of French fries, known as Cremica French Fries, to Director of the market. Besides the wonderful taste and flavour Cremica Food of these French fries, comprising uniformly cut Industries potato fingers, their user-friendliness also deserves Limited said, a special mention. Each packet of Cremica French “In the Indian Akshay Bector Fries has its very own market, there ketchup dip cup enclosed. has been a vacuum in snacking option while on the This ready-to-eat packaged crunchy go. Packaged French fries with ketchup caters to this very need golden coloured goodness can be of customers, and Cremica French Fries is positioned as a fun construed as a perfect snack on-the-go snack. Combined with the ketchup dip cup inside, each packet of and fulfils a need in the Indian retail Cremica French Fries makes for a complete sharing pack.” market for snacking options on the go.

Each packet of Cremica French Fries is priced at Rs.40, and Now the average Indian consumer can contains a serving of 50 gm of fries, accompanied with 25 gm of easily have the convenience of carrying ketchup from Cremica. Cremica French Fries are now available at French fries while travelling or on all leading department stores in the country. excursion, without worrying about Here it deserves a mention that Cremica Food Industries their becoming soggy.

Limited is a part of the Cremica Group, a huge food products’ Cremica Food Industries Limited conglomerate created by Rajni Bector. The humble origins of has since long created a name for itself in terms of innovation Cremica Group can be traced back to 1978, when Rajni Bector in taste and quality, and Cremica French Fries is another step turned her passion for ice-cream making into a small backyard in that direction. Commenting on the launch of Cremica French enterprise. The rest, as they say, is history or rather her story.

HOTREMAI Takes Associate Membership of Apex Industry Federations HOTREMAI (Hotel & Restaurant Equipment Manufacturers’ Association of India) has recently taken Associate Membership of the apex industry federations — FHRAI, HRNAI, PHD Chamber & ASSOCHAM. HOTREMAI endeavours to work in close co-ordination with these organisations and thereby increase its potential to serve the hospitality industry more actively, in furtherance of the welfare and progress of its members in particular and of the hospitality industry in general.

HOTREMAI seeks to represent the problems being faced by the manufacturers and traders in the Indian hospitality industry due to the policies of the government, through these apex bodies, with the objective of their effective redressal.

Here it deserves a mention that HOTREMAI is the coassociates of AAHAR —the renowned international food & hospitality fair, organised by ITPO(India Trade Promotion Organisation) every year, at Pragati Maidan, New Delhi.

HOTREMAI, which was established in 1982, and was formally registered under the Societies Registration Act, 1860 in the year 1994, is a leading association of renowned hotel & restaurant equipment manufacturers, suppliers, service providers and consultant companies. It has a strong membership base of reputed companies who are catering to the Indian hospitality industry.

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Distilled Spirits Council of the United States Hosts ‘Great American Whiskey Experience’ in India The Distilled Spirits Council of the United States (DISCUS) hosted the ‘Great American Whiskey Experience’, a one-of-akind tasting session at the St. Regis Hotel in Mumbai, in the recent past. Here it deserves a mention that the Distilled Spirits Council of the United States (DISCUS) is a national trade association representing US producers, marketers and exporters of distilled spirits products The event, supported by the US Department of Agriculture, featured a presentation on the history and production process of American whiskeys. It also included a tasting of globally recognised American whiskeys, as well as of some American whiskey brands that are not currently available in India.

The event featured a tasting led by Steve Bashore, Master Distiller at the historical George Washington’s Distillery in Mount Vernon, Virginia. Explaining the timehonoured tradition of whiskey making in the United States, which dates back to the 1700s, Bashore commented, “American whiskeys, such as Bourbon, Tennessee Whiskeys and American Rye Whiskeys, are integral to the history of the United States.

Our Founding Father George Washington produced a Rye Whiskey, the recipe of which we have worked to recreate at the George Washington Distillery at Mount Vernon.” ”American whiskeys, such as Bourbon, Tennessee Whiskey, and American Rye Whiskeys, are experiencing significant growth around the globe – but particularly in South Asia,” said Distilled Spirits Council’s Senior Vice President, Christine LoCascio.

“We are excited to showcase the heritage and flavours of American whiskeys and share them with media in India. We are also grateful to the US Department of Agriculture for its support,” Christine pointed out.

Christine added, “Overall, US distilled spirits’ exports to India reached almost $4 million in 2014. We are pleased with the response American whiskeys have received in the Indian market and are optimistic about their further growth.”

The event also featured a cocktail presentation by the well-known author and Mumbai-based American whiskey Ambassador, Shatbhi Basu. She showcased the mixability and versatility of American whiskeys so that participants could compare classic American cocktails.

A Partnership Between Costra Group and Silver Beach Entertainment Hospitality Costra Group Pvt. Ltd. and Silver Beach Entertainment Hospitality Pvt. Ltd.(SBEHPL) have entered into an association, which can have impact in the Indian hospitality sector. Dubai-based Costra Group is a retail solutions giant that is making a foray into the Indian hospitality sector; partnered by renowned food and beverage hospitality firm SBEHPL. Investing in an 18,000 sq. ft. property in Bandra-Kurla Complex, Mumbai, the partners aim to transform the lively commercial hub of the city with an offering that is unmatched in the food and entertainment space.

“All the restaurants under the umbrella of Silver Beach Entertainment Hospitality have been extremely popular and have proved to be sustainable in the ever-changing and dynamic hospitality industry in India. I am confident this new engagement with Costra Group will change the way one looks at hospitality in India,” said SBEHPL’s Director Hitesh Keswani.

With a plan to roll out over a dozen new outlets across India and the UAE by 2016, this association will further strengthen the foothold of SBEHPL’s acclaimed brands and introduce offerings to a market that is ripe and ready for more.

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Hammer Food & Beverage Business Review

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Visit us at AAhar 2016 Hall No. 09 Stall No. 44-E

Dec-Jan ’16

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News scan

Artisan Indian Meal-kit Line Launched The who’s who of the F&B Industry made it to the launch of Celebrity Chef Ranveer Brar and Haute Chef’s exclusive Artisan Indian meal-kit line. Haute Chef is a meal kit concept. It sends a box of pre-measured, labelled ingredients along with easy to follow step-by-step instructions on putting together a gourmet dish in one’s home kitchen, in less time. According to its website, HauteChef claims to take away the hassles of planning, shopping, measuring and delivering so that one can make one’s cooking fast, fun and easy.

The event was held recently at Jyran, Sofitel Mumbai BKC. The launch was a success amidst much celebration, fanfare and free flowing food and spirits.

With regional marrying contemporary, this new line has offerings such as Chicken Cafreal with Veg Crudites and Akhrot Aioli, Biryani Parmesan Galette with Achaari Watermelon and Tahini Raita, Rasagulla Chaat with Crispy Roti, Desi Ratatouille Makhni with Onion Pulao, PanSeared Basa in Nilgiri Masala with Lemon Peanut Rice and many more!

The evening kicked off with the grand launch of the Indian Haute Chef line by Chef Ranveer Brar and Vishal Shah, Founder and CEO, Haute Chef, who demonstrated the specialties and convenience of a Haute Chef meal kit, followed by a panel discussion by industry stalwarts. The panel threw light on the rise of authentic regional cuisine in India.

At the ‘Haute Chef cook-off,’ 20 participants​competed to win a weekend stay at Sofitel Mumbai BKC. In addition to the luxurious stay, the winner will also get a week long supply of Haute Chef Boxes and a fabulous Victorinox knife set as well.

Excited about this launch, Chef Ranveer said, “As a concept, Haute Chef makes cooking so easy! With the recipes and ingredients all there, it is convenience at its best! I am very happy to have associated with Haute Chef for the Artisan line and launch it here at Sofitel Mumbai BKC. We have created some delicious recipes for restaurant style dishes, which can be made at home with great ease. This concept is very dear to me and it is ideal for people who enjoy cooking, and for those who are scared of cooking, and also for those people who don’t get time to shop for ingredients. In fact, it is just for about anyone!”

“With Haute Chef, we aim to get consumers to truly appreciate the joy of cooking. We are thrilled about our association with Chef Ranveer Brar for the Artisan line. Chef Ranveer has created a few globally-inspired recipes exclusively for Haute Chef, which we are sure will be loved by our consumers.

The dishes are modern with an Indian touch, reflecting Chef Ranveer’s personal style,” proffered Founder-CEO, Haute Chef, Vishal Shah.

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The new The standard for Indian and Western cuisine

A ppointments Danish Merchant

Danish Merchant has been re-appointed as the Executive Sous Chef (Cluster Role) at Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet, Mumbai — Marriott Executive Apartments. He has over nine years of experience in the hospitality industry, and is an expert in European cuisine.

Prior to re-joining Renaissance Mumbai Convention Centre Hotel, he was the Sr. Sous Chef at JW Marriott Mumbai Sahar as a part of the pre-opening team. He was also associated with other prestigious hospitality brands like Taj and The Leela.

Danish is proficient at conveying complex menu concepts in simple yet compelling manner through knowledge gained by theoretical and practical experiences.

Manav Koul

Chef Manav Koul, the new Executive Chef at Sofitel Mumbai BKC, brings over 15 years of experience to his new role. With a great passion for culinary arts, Chef Koul began his career with The Oberoi, Mumbai.

Believing that hard work finds its way to success, Chef Koul gained experience under the stalwarts of the industry including Chef Terry Pladieu at Chef Paul Bocuse’s 3 star Michelin restaurant in France, and with Chef Vincent Adam Petrope at his 2 star Michelin restaurant.

Chef Koul has wide international experience in his professional track record. He has had the experience of working with brands of the stature of Grand Hyatt Hong Kong to his credit. The talented gourmet expert was also the Head Chef at L’Auberge in Teddington, London where he specialised in traditional French cooking. For his outstanding work at L’Auberge, he won the accolade of the Best Head Chef for three consecutive years.

NRAI Co-hosts TechIt 2015 March 15 to 19, 2016, Pragati Maidan, New Delhi Stall No 75 B & C, Hall No: 11 The only intelligent cooking system worldwide that senses, recognises, predicts, learns from you and even communicates with you to create the perfect results!

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NRAI (National Restaurant Association of India) recently co-hosted a food-technology seminar named TechIt in Delhi. ‘Essential technology that’s the future of restaurants & foodservice’ was the underlying thought behind NRAI TechIt where new tech companies showcased concepts and products to a houseful of restaurateurs and other foodservice owners. Post the success of the Mumbai edition of TechIt, the Delhi edition of TechIt 2015 was hosted by Rahul Singh, MD, The Beer Cafe, and Hon. Secy of NRAI. TechIt Delhi was presented by Dineout, in association with Mobikwik. It was created and organised by X Events Hospitality and co-hosted by NRAI. The NRAI intends to help improve the odds in favour of restaurateurs with TechIt, a technology based meet-up, which focussed on topics like: New revenue areas — what are they & how do we get it?

Being customer focused — where they are going & what we need to do Efficient operations — how & where tech can help.

Money Men — top VCs explained why they funded food tech start-ups.

Talking on the sidelines of NRAI TechIt, Rahul Singh said, “TechIT is perfectly timed for the Indian restaurant industry which is at the crucial stage of evolution. In my view, technology is like a ‘Duck’s Effect.’ If you see a duck in a pond, the duck will seem floating at ease. But below the water, she is paddling away like crazy to stay in place.

In our enterprise, we have more than a dozen technology partners that work behind the scenes and enable considerable amount of work. Technology not only helps us complement traditional methods of operations but makes us relevant in the ever-changing consumer world.”

Eight companies, each with their special value offering to this growing industry, engaged directly with owners as part of TechIt’s theme of ‘adoption’; the need to try out and accept technology to improve profitability in this challenging business.

Hammer Food & Beverage Business Review

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News scan

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DuPont Nutrition & Health, a leading supplier of food ingredient solutions to the global dairy industry, is presenting Season 5 of ‘The Great Indian Ice Cream Contest,’ which will be held in partnership with the Indian Dairy Association. DuPont will challenge the creativity of the contestants as they will pit themselves against each other with their scoop ideas at the pan-India ice cream contest, which will be held on 11 February 2016 in Gurgaon, DelhiNCR. Results will be announced on the same day.

The first edition of the abovementioned contest was held in 2008 and returned with three more exciting seasons in 2009, 2010 and 2013. The competition grew from 21 participants in 2008 to 74 participants in 2013. For this year’s edition, the contest has received an overwhelming response of more than 90 participants and registration is now closed.

The contest is open to all manufacturers of ice-creams and frozen desserts in India. Entries will compete in either the Ice Cream or Frozen Dessert group in the following categories, which are termed as Standard Vanilla, Best Chocolate, Kool Kids, and Most Innovative.

Judges for the event will include luminaries from the Indian ice-cream industry as well as a panel of approximately 15 children of DuPont Nutrition & Health employees in India; they will evaluate entries in the Kool Kids Category. All judges will receive training and orientation regarding sensory evaluation and other parameters prior to the event from world-renowned ice cream expert, Vasco de Sousa, who has around 28 years of experience in the ice-cream industry. The panel of judges will experience what is inside the most scrumptious ice cream recipes and find out how the creations measure up in terms of quality and inventiveness.

According to a press release, in line with the DuPont Nutrition & Health’s new brand positioning campaign, ‘It’s What’s Inside,’ the primary objective for this contest is to collaborate with local dairy industry and help turn challenges into business opportunities.

“In the food business, it is what is inside the product that makes the difference. At DuPont Nutrition & Health, we know food and we understand the market. We are passionate about innovation and continue to work together with our customers to inspire ice-cream innovation in India. This is why we are back with another season of this unique event,” said Brian Jones, Regional President, South Asia at DuPont Nutrition & Health.

“This contest is a collaborative platform that brings together manufacturers from across the Indian dairy industry. Competition from the past seasons has been intense but this undoubtedly brings out of the box creations and unique product offerings to the table,” pointed out Sanjay Iqbal, Sales Director, South Asia at DuPont Nutrition & Health.

Hammer Food & Beverage Business Review

Dec-Jan ’16

Meet us at Aahar 2016, Pragati Maidan, New Delhi, Hall No. 12, Stall No. 5A Dec-Jan ’16

Hammer Food & Beverage Business Review

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Report

Agriform Showcases Gourmet Cheeses from Italy food blogger Sourish Bhattacharyya said, “One can savour the rich and distinctive flavours of PDO cheese as antipasti, in salads, pasta and flans. These cheeses are produced in conformity with precise EU regulations safeguarding their quality for the benefit of consumers. The regulations provide cheese producers with concrete instruments to better identify and promote cheeses with specific characteristics and thus protect them from illegal copies.

PDO certification comes with a host of safeguards and guarantee excellence in European food production.”

The event in New Delhi also launched a three year campaign by Agriform, within the AGRI EU Project of PDO and IGP cheeses. This campaign will be executed

A

leading Italian cooperative named Agriform did recently showcase a selection of gourmet cheeses from Italy carrying the exclusive PDO (Protected Designation of Origin); a mark of guaranteed quality. PDO cheeses are certified by the European Union. PDO stands for Protected Designation of Origin, and according to a press release, is the highest quality level standard in the European Union. It is signified by an easily recognisable red and yellow symbol.

At the event conducted at Diva Café, Italian Cultural Centre, Embassy of Italy, located in Delhi, the Chefs led by the celebrity TV show host, writer and restaurateur Ritu Dalmia served a selection of four Italian classic cheeses — Parmigiano Reggiano, Grana Padano, Asiago and Piave. These were crafted into

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eclectic dishes and paired with the IndoItalian wine, Fratelli.

Chiara Giussani, Export Manager, Agriform, flagged off the evening by welcoming the guests. She said, “We at Agriform are thrilled to introduce four PDO cheeses to Indian cheese lovers. We are ecstatic over the response that the cheeses garnered at today’s event and hope to introduce more products in the near future. I thank Dr. Luigi Estero and the Italian Embassy, Mrs. Bertini Malgarini, the Director of the Italian Cultural Centre, and Chef Ritu Dalmia for their hospitality.”

On this event, the event presenter and

Hammer Food & Beverage Business Review

in India, as well in some Middle-Eastern countries such as Egypt, UAE, and others. The project mission is to explain and emphasise the importance of PDO (Protected Designation of Origin).

Here it deserves a mention that Agriform is a cooperative, owned and managed by more than 1,000 farmers. It is located in the North-East of Italy, where it is the biggest producer of PDO cheeses such as Grana Padano, Asiago, Piave and others. Agriform has 11 cheese factories and processes 300,000 tonnes of milk per year. They meet the required quality certifications, such as ISO 9002, IFS and BRC.

Dec-Jan ’16

Please visit us at Hall No. 12A, Block-11, Stall No. A, B, C, D, E, Aahar from 15th-19th March 2016 (Pragati Maidan, New Delhi)

Dec-Jan ’16

Hammer Food & Beverage Business Review

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Report

The Market for Nut Ingredients Looks Promising T he findings of the recently published report by MarketsandMarkets titled Nut Ingredients Market by Type (Almonds, Walnuts, Hazelnut, Cashews),

by Application (Confectioneries, Dairy Products, Bakery Products, Snacks & bars, Desserts, Cereals, Beverages), &

by Region — Global Forecast to 2019, can have great relevance for the Indian bakery and its associated industries.

According to this report, the global nut ingredients market is projected to reach 22,642.1 million USD by 2019, growing at a CAGR of 5.8 percent from 2014 to 2019.

This report analyses the market by type, application, and region.

Geographically, the report is segmented into North America, Asia-Pacific, Europe, Latin America, and Rest of the World (RoW). The types of nut ingredients studied are almonds, hazelnuts, walnuts, cashews, and others (artificial nuts, beechnuts, chestnuts, and chinquapin nuts). These nut ingredients are applicable

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for confectioneries, dairy products, bakery products, snacks & bars, desserts, cereals, beverages, and in other applications like in salads & sauces.

According to the report, the nut ingredients market has witnessed strong growth trends in the global food industry. The growing focus on preventive health care and launch

of healthier products has driven this market, globally. The cold chain logistics and technological advancements have also enabled the global trade of nut ingredients to a greater extent. Further, various associations and organisations promote export, research, education, and consumer awareness campaigns for the

Hammer Food & Beverage Business Review

growth of this market, which again has perhaps facilitated the growth of the nut ingredients market.

The European and North American regions are the most large and mature regions for the nut ingredients market, but this market has witnessed the fastest growth in countries such as China and India. According to the report, the European region is the largest market for nut ingredients in terms of value, while North America is the second largest, followed by Asia-Pacific.

Factors fuelling the growth of this market in Asia-Pacific are due to the demand for premium food products positioned as healthy, which are becoming popular with all the generations. Further, according to the report, the explosive growth of middleclass population, rapid urbanisation, increased spending power, increase in the number of working women have spurred the demand for nut-based food & beverage products in this region.

Dec-Jan ’16

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Report

Young Chef Olympiad 2016 the Young Chef Olympiad & CEO — IIHM said, “The intention is to scale up every year and globally reach out to as many countries as possible for the culinary event. Food has always been the biggest unifier and continues to be so in today’s day and age. YCO has connected talent across borders from the best culinary colleges under one roof, making it a truly global event.” he 2nd edition of the Young YCO will play host to participants Chef Olympiad (YCO), organised from over 67 countries. The culinary

by International Institute of Hotel competition will be spread across 6 days Management (IIHM) and supported by and 4 cities as the participating culinary the Ministry of Tourism, Govt of India, will students will contest for the grand title and be held during 27th January 2016 to 1st a cash prize of 10,000 USD. This year the February 2016 across New Delhi, Mumbai, YCO will see the best of the culinary art Bangalore and Kolkata. students from England, France, Malaysia, The second edition of the Young China, Switzerland, Australia, USA, Spain, Chef Olympiad (YCO) is a platform to Sweden, Honk Kong, Canada and more. connect young Chefs globally and build Starting with a grand opening bridges for talent in this field, across ceremony on 27th January 2016 at borders. It also aims at blending culinary Talkatora Indoor Stadium, New Delhi the cultures and making it an integral part competition will have cook-off in all the of the participants’ lives. Supporting this four cities culminating into Food & beverages Busines Review 220 x 155 + 3 Alimentaria.pdf 1 9/11/15 12:19a Grand Finale, thought, Dr Suborno Bose, Chairman of

T

ster Regi line. on- e time .

Sav money and

which is to be held in Kolkata, on 1st February 2016.

Commenting on the YCO, Dr. Suborno Bose further added, “The main objective of the Young Chef Olympiad is to produce world class international Chefs every year. The YCO will not only produce and refine the best talent amongst the young Chefs but will also give the young talent a platform to learn, teach, showcase and network with the best culinary schools worldwide. This year it is going to be bigger and we intend to keep innovating and adding more nations to our list of participants every year.”

2016

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Exhibitions

Dec-Jan ’16

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Dec-Jan ’16

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Report

Time to Raise a Toast

By Ashok Malkani

H

ave you ever had the opportunity to take cocktails’ on its artisanal menu. TOAST in the dynamic Mumbai skyline and the believes in adding a ‘twist’ to the classic fare. city’s new pride – the Terminal 2 – in one Here is a word or two about craft cocktails. sweeping view?

Craft cocktails are alcoholic beverages where If you want to get this enthralling every element that goes into making it is experience then head for the TOAST Bistro either handmade or tailored specifically to the & Bar, the roof- top restaurant, located at drink. No doubt traditional spirits are used in Hotel T24 Residency (a brand new boutique creating a lot of craft cocktails but here you business hotel), near Chatrapati Shivaji will taste unexpected barrel-aged liquors that International Airport, at are prepared by bartenders, Andheri (East). and a plethora of unusual Sitting one hundred flavour combinations. and fifteen feet above the They generally involve ground, TOAST Bistro & much more care in their Bar is the latest addition to preparation than the usual the cosmopolitan culinary mixed drinks. character of this exciting “The process of making and enticing city of glamour craft cocktails is a lot like and commerce. The place that of the artisan food comes across as young, movement; focusing urbane, and an all day bistro on flavour, high quality Gaurish Rangnekar & bar. Here you could be ingredients and taking your sipping on your daiquiri, nibbling on some time in order to do those ingredients justice,” dimsum and watching the airplanes taking observed the Baerman’s Journal. off into the distance. The view becomes Some of the out-of-the-ordinary cocktails particularly captivating when late evening which are truly recommended at TOAST are: descends.

T-Sour, Gin & Jam, Macho Man, and High on Quirky cocktails and a combination of Chai. Besides craft cocktails, an extensive cuisines which combine the best of European, wine list and an array of international beer, Thai and Indian food, characterise this outlet. spirits and liquors are also the highlights of Specialising in smacking fusion food, the the list of beverages at TOAST Bistro & Bar, exotic cocktails it serves are sure to become where expert bartenders are seen manning the talk of the town. TOAST has some truly their twenty feet long bar counters. innovative and absolutely delicious ‘craft From breakfast to bar, TOAST Bistro & Bar

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Hammer Food & Beverage Business Review

embodies the time-tested adage of ‘Old is Gold.’ But here the presentation of the classic dishes are done in an innovative manner.

Here you will be treated to the classic Indian favourite kebabs but encased in phyllo pastry, and served on a stone platter; steamed idlis in a dimsum basket; fries made in egg coddler; and even hot soup served in a coffee cup!

The person in charge, Gaurish Rangnekar, is a consultant for several reputed restaurants in Mumbai. A young entrepreneur who has brought in a lot of change to Mumbai’s drinking and dining approach, Gaurish has many feathers in his cap. After pursuing his Wine Certificate Course from Cape Wine Academy, South Africa, Gaurish mastered in mixology from New York Bartending School, USA. Gaurish has been in the hospitality industry since the past seven years and has a deep understanding of the requirements of his clientele. At TOAST Bistro & Bar the comprehensive food menu, creative cocktails and an impressive wine list on offer strongly validate Gaurish’s knowledge about the taste preferences of his patrons.

Succinctly, with a perfect blend of fine dining experience, intoxicating cocktails, and a captivating ambience that is expected to leave you entranced, TOAST presents itself as an ideal venue for meetings over coffee, drinks and food as well as for your ‘after office hours’ hang-out experience.

Recipe for TOAST’s Craft Cocktail, Called T-Sour: 45 ml Bourbon 15 ml Sour Mix 15 ml Egg Nog Homemade Bitters This craft cocktail has artisanal styling in terms of custom ice cubes, unconventional glassware, etc.

Dec-Jan ’16

The Gold Standard in Kitchen Solutions

MILD BREADING MIX

Suggested Recipe: Crispy Fried Chicken (Spicy coating) Chicken - 450g, Mild Breading Mix - 7 tbsp (100g), Maida - 1 kg, Water - just for dipping SERVES 4 PEOPLE

Tomato powder, Onion powder, INGREDIENTS: Garlic powder, Wheat flour, Corn Starch, WheatRefined Flour, Raising Agent (E500), Sugar,Regulator Salt, Milk Mixed Acidity (E541)solids, Mixed Spices, spices and herbs(Pepper, Oregano, Edible Vegetable Oil. Basil), Thickening agent(E1401), Acidifying agents(E330, E296),

CONTAINS ADDED FLAVOR (NATURAL AND Dehydrated vegetable powder.

NATURE IDENTICAL).

CONTAINS ADDED NATURAL AND BEST BEFORE NINE MONTHS FROM PACKAGING NATURE IDENTICAL FLAVOURING SUBSTANCES.

Net Weight:

1kg

.

274

Energy (Kcal) Protein (g)

6

274

60

1

Carbohydrate (g) 5 Sugar (g) 1

65 0.5

Fat(g)

Saturated (g)

1 0.1

Trans Fat (g)

0

Cholesterol (mg) Sodium (mg)

ted lip-smacking dishes. stions bel ow:

INGREDIENTS: Sugar, Iodized Salt, Chilli Powder (16%), Flavor Tomato powder, Onion powder, Enhancer (E621), Water Retention Agent (E451), Garlic powder, Refined Wheat flour, Acidifying Agent (E330), Powder, Edible Sugar, Salt, MilkGarlic solids, Mixed Vegetable Oil and herbs(Pepper, Oregano, spices Basil), Thickening agent(E1401), Acidifying agents(E330, E296), CONTAINS ADDED FLAVOR Dehydrated vegetable powder.

(NATURAL AND NATURE IDENTICAL).

CONTAINS ADDED NATURAL AND THIS PACKAGE OF PIRI PIRI MARINADE CONTAINS ADDED NATURE IDENTICAL FLAVOURING

MONOSODIUM GLUTAMATE, NOT RECOMMENDED FOR SUBSTANCES. INFANTS BELOW 12 MONTHS

0

3021

1973

BEST BEFORE NINE MONTHS

Net Weight:

500g

FROM PACKAGING

Cooking Procedure: 1. Weigh the marinade, water and chicken pieces.

2. Mix marinade and water.

3. Marinate the chicken pieces with the marinade mix.

4. Keep it for 3 hours.

5. Fry it after coating with breading mix, in a pre-heated fryer at 180° C for 12 minutes or till it turns golden brown.

NUTRITIONAL INFORMATION (TYPICAL VALUE PER 100 g) Energy (Kcal) Protein (g) Carbohydrate (g) Sugar (g) Fat(g) Saturated (g)

I N N O V AT I O N • Q U A L I T Y • S E R V I C E • V A L U E

249

274

9

6 5 1

Recommended Recipes Corn Flakes Breader, Multi Flakes Breader, Multi Grain Breader, Akkha Chilli Breader, Ajawini Breader, Sesame Breader, Indian Masala Breader, Achari Breader Breader, Lemon Coriander Breader, Methi Breader, Bhuna Masala Breader, Bran Breader, Cayenne Pepper Breader, Chipotle Breader, Whole Wheat Breader

39 3 0.6

NUTRITIONAL INFORMATION (TYPICAL VALUE PER 100 g)

CONTAINS ADDED FLAVOR (NATURAL AND NATURE IDENTICAL).

Carbohydrate (g)

BEST BEFORE NINE MONTHS

Fat(g)

Net Weight:

0 7747

1kg

FROM PACKAGING

Energy (Kcal)

Tomato powder, Onion powder, INGREDIENTS: Garlic powder, Refined Wheat flour, Sugar, Iodized Salt, Em oxidant Sugar, Salt, Milk solids, Mixed (E300), Improver (E1100), Milk Solids, Wheat Flour, spices and herbs(Pepper, Oregano, Edible Vegetable Oil

5

Basil), Thickening agent(E1401), Acidifying agents(E330, E296),

28 1

Saturated (g)

0.5

CONTAINS ADDED FLAVOR (NATURAL Dehydrated vegetable powder.

AND NATURE IDENTICAL)

Trans Fat (g)

0

CONTAINS AND BEST BEFORE NINE ADDED MONTHS NATURAL FROM PACKAGING

Cholesterol (mg) Sodium (mg)

Cooking Procedure: Dough Preparation: 1. Take lukewarm water and yeast together in a bo r; mix well & then rest it for 20 minutes.

.

2. After 20 minutes, mix together all the ingredients and form dough.

3. Divide the dough into small desired balls, rest these for 30 min them to make shape of the pizza.

4. Rest the dough for 2 hours and bake them at 220°C preheated oven for 8 mins.

C ombi ne t his b ase w ith your c hoi c e of i ngredie nts to c reate u nlimi ted lip-smacking dishes Check out some of our sugge stions bel ow: Recommended Recipes Ajwain Marinade, Methi Marinade, Lemon Marinade, Orange Marinade, Sweet Fennel Marinade, Creamy Marinade, Sweet and Sour Marinade, Lasoni Marinade, Sesame Marinade, Achari Marinade, indian Masala Marinade, rani Marinade, Mustard Marinade, Adraki Marinade, Hing Marinade, Misty Mint Marinade, Spicy Thai Marinade, Chinese Marinade

Suggested Recipe Extra Hot And Spicy Chicken Chicken - 500g, Chilli Spice Marinade 1.5 tablespoons (25g), Water - 4 tablespoons(60ml) SERVES 4 PEOPLE

.

Super Garam Masala

Cooking Procedure: 1. Weigh the marinade, water and chicken pieces.

2. Mix marinade and water.

3. Marinate the chicken pieces with the marinade mix.

4. Keep it for 3 hours.

5. Fry it after coating with breading mix in a preheated fryer at 180°C for 12 minutes or till it turns golden brown.

Value for money with perfect aroma # Suggested Serving

63

Sugar (g)

Suggested Recipe Pizza Base Flour - 2 cups (500g), Water - 1 cup (250ml), Yeast - 1 ⁄2 teaspoon (2.5g), Oil – 1 teaspoon (5ml), Pizza Dough Mix 1.5 tablespoons (20g).

RECIPE SERVES 3

Since inception in 1935, at Kerala – the spice capital of world, VKL has been supplying best quality kitchen ingredients across the globe. VKL has 80 years of experience in understandingauthentic taste & sourcing freshest & most aromatic spices & herbs from across the world. Employing best-in-class stringent brings to you the promise of 100%purity & freshness for entire range of straight and blended spices as wellas herbs.

285

Protein (g)

Culinary Marinade

C ombi ne t his b ase w ith your c hoice of ing redi ents to c reate unlimi ted lip-smacking dishes Check out some of our sugge stions bel ow: Recommended Recipes • Crosstini, • Flat Bread, • Pan Pizza, • Bread Rolls, • Garlic Bread • Herb Toast

SP I CE F IE LD

SPICY MARINADE

Ba kery P remix .

Cooking Procedure: 1. in the ratio of 1:10.

2. Coat marinated chicken pieces in the breading mix by pressing it softly and lightly dusted, put dusted chicken onto the strainer and dip it into the other water container to remove the ke it moist. e 3. Take it out and put it back into r, mix again, coat rain forated tray. the e 4. Fry it in a preheated fryer at 180°C for 12 minutes or till it turns golden brown.

INGREDIENTS: Wheat Flour, Corn Starch, Iodized Salt, Garlic Powder, Mixed Spices (Black Pepper, Celery, Chilli), Edible Vegetable Oil, Anticaking Agent (E551)

0

3021

Suggested Recipe: Crispy Fried Chicken (Cajun Spice) Chicken - 450g, Crispy Cajun Breading Mix - 7 tbsp (100g), Maida - 1 kg, Water - just for dipping SERVES 4 PEOPLE

50

60

Trans Fat (g) Cholesterol (mg) Sodium (mg)

PIZZA DOUGH MIX

Culinary P ow der C ombi ne t his b ase w ith your c hoi ce of i ngredie nts to c reate u nlimi ted lip-smacking dishes Check out some of our sugge stions bel ow:

Culinary Marinade

Use as per ta ste to c reate unlimi Cooking Procedure: 1.

Check out some of our sugge in the ratio of 1:10.

2. Coat marinated chicken pieces in the breading mix by pressing it softly and lightly dusted, put dusted chicken Recommended Recipes Suggested Recipe onto the strainer and dip it into the Ajwain Marinade, Methi Marinade, Lemon Piri Piri Chicken other water container to remove the Marinade, Orange Marinade, Sweet Fennel Chicken - 500g, ke it moist. e Piri PIRI Marinade 3. Take it out and put it back into Marinade, Creamy Marinade, Sweet and - 1.5 tbs (25g), r, mix again, Sour Marinade, Lasoni Marinade, Sesame Marinade, Achari Marinade, Indian Masala Water - 4 tbs (60ml) and strain the e rani Marinade, Mustard Marinade SERVES 2 PEOPLE perforated tray.

Marinade, Adraki Marinade, Hing Marinade, 4. Fry it in a preheated fryer at 180°C Misty Mint Marinade, Spicy Thai Marinade, for 12 minutes or till it turns Chinese Marinade golden brown.

NUTRITIONAL INFORMATION (TYPICAL VALUE PER 100 g)

CRISPY CAJUN BREADING MIX

PIRI PIRI MARINADE

Culinary B reading Mix C ombi ne this b ase w ith your cho ice of ing redients to c reate un limi ted lip-smacking dishes Check out some of our sugge stions bel ow: Recommended Recipes Corn Flakes Breader, Multi Flakes Breader, Multi Grain Breader, Akkha Chilli Breader, Ajawini Breader, Sesame Breader, Indian Masala Breader, Achari Breader, r, Lemon Coriander Breader, Methi Breader, Bhuna Masala Breader, Bran Breader, Cayenne Pepper Breader, Chipotle Breader, Whole Wheat Breader

NATURE IDENTICAL FLAVOURING SUBSTANCES.

2 8160

Net Weight:

1kg

NUTRITIONAL INFORMATION (TYPICAL VALUE PER 100 g)

274

Energy (Kcal) Protein (g) Carbohydrate (g) Sugar (g)

6

236

60 1 5 56 1 54

Fat (g)

0.6

Saturated (g)

0

Trans Fat (g) 0 Cholesterol (mg) Sodium (mg)

0

302111714

INGREDIENTS: Iodized Salt, Chilli Powder, Garlic Powder, Flavor Enhancer (E621), Water Retention Agents (E452, E451), Edible Starch, Anticaking Agent (E551) CONTAINS ADDED FLAVOR (NATURAL AND NATURE IDENTICAL).

THIS PACKAGE OF EXTRA HOT AND SPICY MARINADE CONTAINS ADDED MONOSODIUM GLUTAMATE, NOT RECOMMENDED FOR INFANTS BELOW 12 MONTHS BEST BEFORE NINE MONTHS

Net Weight:

I N N O V AT I O N • Q U A L I T Y • S E R V I C E • V A L U E

I N N O V AT I O N • Q U A L I T Y • S E R V I C E • V A L U E

I N N O V AT I O N • Q U A L I T Y • S E R V I C E • V A L U E

FROM PACKAGING

NUTRITIONAL INFORMATION (TYPICAL VALUE PER 100 g) Energy (Kcal)

COOKING PROCEDURE 121

Protein (g)

4

Carbohydrate (g)

25

Sugar (g)

3

Fat(g)

4

Saturated (g)

0.8

Trans Fat (g)

0

Cholesterol (mg) Sodium (mg)

1kg

I N N O V AT I O N • Q U A L I T Y • S E R V I C E • V A L U E

13452

:

NUTRITIONAL INFORMATION (TYPICAL VALUE PER 100g)

Indian taste and aroma to your dish. Add garam masala in small quantity to your

Ingredients : Mixed Spices ( Cumin, Coriander, Chilli, Black Pepper, Bayleaf, Nutmeg, Cardamom ) DATE OF PACKING

:

BATCHNO.

:

MAXIMUM SELLINGPRICE

:

NET WEIGHT

:

(inclusive of all taxes)

0

BEST BEFORE9 MONTHS FROM PACKAGING .

SPECIALLY PACKEDFORINSTITUTIONAL USEONLY. NOT FORRETAIL SALE

Energy (Kcal) Protein (g) Carbohydrate (g) Sugar (g) Fat (g) Saturated (g) Trans Fat (g) Cholesterol ( mg)

320 13.5 52.91 2.07 17.98 1.94 0 0

MANUFACTURED & MARKETED BY: VKL Seasoning Pvt Ltd, 43/ 771, Beach Road, P.B. No. 4621, Alleppey-688012, Kerala, India.

Tel.: +91 477 224223 3 For any complaint/fee dback cont act our Cust omer care +91 9744340707 Email:fs@vklspices.com | Website: www.chefsart.in

Store in cool dry place. After opening, store in an air tight container.

FOOD AND BEVERAGE SOLUTIONS : SOUPS | CHINESE | RICE MIXES | TIKKAS | GRAVIES | PRE MIXES | MARINADES | COATINGS | SPICES | SACHETS | DIPS | HERBS | BEVERAGE MIXES | ENHANCERS | SAUCE BASES | BAR ESSENTIALS | FRUITS & BERRIES | INDIAN ETHNIC | HERBS & SPICES | COFFEE & NUTS | TEA CONCENTRATES.

Since 1935, chefs across the world have been simply trusting us in their kitchen to create great taste and consistent quality in their food, across cuisines and courses.

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Hammer Food & Beverage Business Review

35

F OC U S

Need for Greater Awareness and Stronger Infrastructure

I

n food service and food retail, quality control is of prime importance.

Maintaining the hygiene of food & beverage is a crucial component of the quality control of food & beverage.

However, maintaining the desired quality of food & beverages, as stipulated by the law of the land, is not only the responsibility of the food & beverage producers and manufacturers but also of the suppliers, retailers and distributors engaged in various facets of the food & beverage industry.

In fact, the quality of food & beverage should be maintained from farm to fork stage. A thorough understanding of the physical changes and principles involved in delivering food & beverage products from farm to end consumers is essential.

Maintaining the desired quality of food & beverage by the F&B industry can not only be facilitated by stringent government rules and regulations pertaining to food safety but also by the evolved consumer expectations related to food & beverage quality. Only laws would not be sufficient; though they are absolutely necessary, they should be complemented by the consumer awareness, if we want to achieve impressive food & beverage quality.

Thankfully, consumer awareness pertaining to food & beverage quality is growing in urban India, during the recent

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years. Especially, in this age of active social media and growing numbers of discerning health conscious customers, the lack of food quality(especially in terms of food hygiene) in a sleek food service establishment can attract very quick backlash in terms of plummeting of the outlet’s sales.

However, in India consumer awareness pertaining to food & beverage products supplied through unorganised food services and food retail sector still needs great improvement. An example of these products in the realm of Indian food & beverage industry could be cited as meats sold by the roadside vendors, vegetables and fruits sold by our neighbourhood greengrocers, wheat, flour, sugar or salt or other food ingredients sold by the small grocery stores. Determining the quality of such products from consumer’s point of view is often entirely dependent on the consumer’s perception of her/his past buying experiences. How do we more effectively regulate the product quality in such unorganised market situations?

Some may put forward the solution of supermarkets and hypermarkets to address this ambiguity in terms of quality, for there we can get branded products (which market assumes to be of assured quality), but they often do not have the convenience of neighbourhood

Hammer Food & Beverage Business Review

informal outlets, in terms of proximity.

The answer lies in bringing greater consumer awareness in our informal food & beverage sector. Greater quality awareness amongst our consumers could result in more quality control in India’s unorganised food services and food retail sector. Whether they buy at supermarkets or at their neighbourhood kirana store, they should set the bar high in terms of quality, which also includes the food & beverage products’ hygiene. Now who would be responsible for educating the consumers to enable them to facilitate an informed choice in this direction? In this regard, the government/s and the industry both can play a significant role. Their roles would gather more potency and gain more momentum if they are carried out in tandem.

The state governments and the Union Government of India, and the Indian F&B industry should not only enhance consumer awareness in the direction of our unorganised food & beverage industry but should also encourage the growth of state-of-the-art infrastructure for facilitating food testing and research.

Great awareness building exercise with inadequate infrastructural support can always prove to be a futile exercise.

However, enhancement of consumer awareness can itself facilitate the growth of infrastructure. A factor that has perhaps triggered advancement in food testing and certification techniques in India over the years is the discernment among consumers and their demand for being conversant with food & beverage products that they are consuming.

But much more needs to be done.

We need more high quality food testing and research facilities in India. Here we can cite the example of Kolkata-based Edward Food Research and Analysis Centre (EFRAC), which, according to its website, is one of the largest integrated food testing and research facilities in India. EFRAC’s strength lies in its team of highly qualified and skilled scientists,

Dec-Jan ’16

F OC U S most sophisticated equipment and the application of modern technology.

EFRAC is specially equipped for advanced auditing and certification of products, processes and systems to applicable international standards. The institution is capable of conducting physical & chemical analysis on various types of food and allied products. Many more such high quality food testing and research facilities is need of the hour in India, if we as a society want to achieve impeccable food & beverage quality, not only in restaurants across five-star and four-star hotels, not only in our supermarkets and hypermarkets, but also across roadside eating stalls and neighbourhood groceries.

Presently, there are more than 140 food testing laboratories in India for testing of food products as per prescribed under the Food Safety and Standards Act, 2006 and Rules/Regulations, 2011.

Out of these, only 68 NABL laboratories have been authorised by FSSAI. The number of NABL-accredited, FSSAInotified food testing laboratories in India needs to be improved.

Moreover, in the eastern region of the

Dec-Jan ’16

country, till Sept 2015, there were only three NABL-accredited, FSSAI-notified food testing labs, which is extremely dismal. Especially, the number of food testing laboratories in India’s public sector needs drastic enhancement in numbers.

Besides enhancing consumer awareness and bolstering food testing infrastructure, state governments and the Union Government, and the F&B industry players should also undertake a concerted effort to introduce advanced farming practices and further promote farmers’ education. This would facilitate

Hammer Food & Beverage Business Review

better quality agricultural yield, which often serves as the edifice for food quality in many facets of food & beverage businesses.

Overall, we can say that these above-mentioned exercises to ensure impeccable food quality entail a sincere collaborative effort between government/s, food & beverage industry players, agriculturalists, and end consumers. If one of these arms is not doing its job responsibly, we cannot achieve the desired goal of food quality across all the facets and all the verticals of our evolving food & beverage industry. n

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C OV E R S TO R Y

International Cuisines Garnering Increasing Appeal

International cuisines have become popular in India, not only in the metros but also in tier- II and tier-III cities of the country. The increase in the spending power and exposure to globalisation have made a section of Indians, especially those belonging to the upwardly mobile segment of generation Y, develop a taste for Thai, Mexican, and other international cuisines. In the last issue, reasons behind the popularity of international cuisines and preferred international flavours among Indian restaurant guests were discussed.

Ashok Malkani, in this issue, tries to explore further about these cuisines in the concluding part of the story.

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C OV E R S TO R Y

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oday, international food chains are garnering the attraction of a sub-segment of young, upwardly mobile population in India.

According to a study done by analysts at Technopak, a management consulting firm based in Gurgaon, the Indian market for chain restaurants was an estimated 2.5 billion USD in 2013 and is expected to grow to 8 billion USD in 2020, driven by the growth of what is known as quickservice restaurants.

Increase in disposable incomes in select but sizeable pockets of urban India since the last decade- and-a-half, increased exposure to international trends and cultures and a growing willingness to experiment with food have made today’s diners in urban India adventurous, compared to their counterparts in the last generation. Nowadays people don’t mind experimenting with food and trying out unique culinary experiences by ordering various forms of international cuisines. Besides, nowadays India has sizeable numbers of people with exposure to overseas travel, and this has further developed a taste for international cuisines. Many restaurant guests who have tried and liked international cuisines in their foreign leisure or business trips, are looking out for trying those exotic delicacies in India.

Gaurish Rangnekar, who is the Food & Beverage Consultant at TOAST — Bistro & Bar, a recently opened restaurant in Mumbai serving international cuisine, said, “The world is becoming a smaller place by the day thanks to Instagram and Pinterest and various other social media operations that are bringing people from all corners of the world closer to each other. With the growing popularity of international cuisines like Vietnamese, French and even Portuguese in the past few months and also with the phenomenon of gourmet street food in the form of food trucks and food popups gaining momentum, international cuisines have made their way into the Indian palates, quite smoothly.”

the Indian palates, there are others who aver that since many of the people who visit F&B outlets serving international cuisines have travelled abroad, they would prefer genuine stuff. They feel that even those who prefer fusion cuisine, will, in course of time, love to have the cuisine in its genuine form.

“Every Chef will try to please the palate of the customers he or she caters to and do the changes accordingly in the recipe. The best example is Chinese or Italian cuisine in India where use of paneer is common as we have a large

Fusion or Authentic?

But are the international cuisines served in India really genuine; as they are served in their respective countries? There are differing views regarding this. While some believe that they are adapted to suit

Dec-Jan ’16

Hammer Food & Beverage Business Review

vegetarian population. This cannot be called a fusion cuisine. In my opinion, both authentic and fusion forms of international cuisines have their own clientele base and should exist and thrive together. What one should be careful of is serving mediocre quality food in the name of authenticity or in the name of fusion food,” explained Ruban Das, Director of Food and Beverage, Novotel Mumbai Juhu Beach.

“Now with the influx of skills in the form of expatriate Chefs and/or in the form of quality ingredients, authentic Italian pasta or an authentic Cantonese chicken is not a problem,” proffered Anupam Gulati, Executive Chef, Goa Marriott Resort & Spa “In many outlets in India, the international dishes are sometimes hybrid dishes, modified accordingly to suit the taste of the target guests. People in India are now open to try various cuisines but sometimes they prefer their comfort food. But on another level there is a large portion of Indians who are now more aware about the cuisines and conscious about the authenticity of the food. The Indian F&B industry keeps exploring authentic forms of international cuisines, while staying true to its roots. We at Novotel Imagica Khopoli always try to prepare the cuisine in a way as it is served in the country of its origin; keeping the genuine flavour alive,” stated Deep Ranjana, F&B Manager, Novotel Imagica Khopoli.

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C OV E R S TO R Y

Vinesh Gupta, General Manager, Mövenpick Hotel & Spa Bangalore, stated that the serving of authentic international cuisines or fusion food depend on the segment that the outlet primarily caters to. “A mid segment restaurant is expected to mostly serve fusion food to capture more footfall; they can also take the liberty of doing this as most of their customers might not be well travelled and hence may not have developed palate or knowledge of authentic international cuisines. At the same time we, as a five-star property, have always been sticking to offer the authentic recipes to our guests, as our guests are mostly well travelled and prefer and appreciate authenticity in their food,” elaborated Gupta.

“Indians are travelling more and are now more open to trying different cuisines and tastes from around the world. I believe as time goes on more and more people will demand the taste of international cuisines to be authentic,” affirmed Mark Long, Executive Chef, Grand Hyatt Goa. “The discerning luxury customer is looking for an authentic culinary experience and is already expected to be exposed to a multitude of cuisines.

While it may be true that for a wider audience, often restaurants water down the international cuisine, or ‘Indianise’ it to suit the local taste-buds, but that

42

market is now declining,” observed Indrajit Saha, Executive Chef at Sofitel Mumbai BKC. “At Sofitel Mumbai BKC, we strive to offer our guests international flavours, by associating with specialty Chefs from across the world,” he added further.

However, Siddharth Manjeshwar, F & B Manager at Alila Diwa Goa declared that “Most of the international cuisines served in India are catered to the Indian palates.”

“Any international cuisine that is served outside its home country needs to be adjusted to the other country’s palate to a certain extent, while at the same time authenticity should be maintained as much as possible. However, there are many restaurants which offer strictly authentic cuisine. Many steps are being taken to attain the exact authenticity of the international cuisines, which is why there are many outlets which have expat Chefs taking charge, in order to offer the same taste which is offered in their home country. In fact, in India itself, different states’ cuisines vary in taste when served outside the states. Such as sambhar and dosa served in restaurants in north India are often completely different than what they are in a restaurant in south India,” articulated Puneet Sharma, F&B Manager, Courtyard Marriott Gurgaon.

“Nowadays the Indian restaurant guests are often well travelled and

Hammer Food & Beverage Business Review

many of them understand the taste of food as they are served across the globe. However, the Indian palates aren’t as developed in some cases as they should be. This is where the fusion of food between two countries is required. It gives a sense of enjoying food from a different country and relishing it as well. Moreover, with so many international restaurants with expatriate Chefs available in India, the palates of the Indian customers have started appreciating the international cuisines,” pointed out Ashish Bagul, Executive Chef, Novotel Kolkata Hotel & Residences.

“In the Indian food services industry, there is now definitely a huge market for authentic international food. Today, the numbers of Indian people travelling abroad have increased tremendously and they are aware of the flavours they get abroad. A great many of the restaurants’ customers are well travelled and well exposed to authentic international cuisines. Moreover, one must be careful whilst trying to add Indian influence to the international cuisine, as it increases the chances of changing the whole flavour profile of the dish,” elaborated Thashvin Muckatira, Director, Holy Cow Hospitality Pvt. Ltd. “I think fusion food is when you intentionally bring about an amalgamation of cuisines that work well

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C OV E R S TO R Y

Gaurish Rangnekar

Ashish Bagul

Thashvin Muckatira

together, for instance, Indian and Italian or even Indian and Irish where you whip up a pasta flavoured with Indian spices or a shepherd’s pie with kheema at its centre. Such fusion food is not only extremely palatable but also exciting. As for relishing the cuisine as it is, Indians are also exploring authentic French food, Japanese food, etc. where the dishes are not tampered with at all,” averred Rangnekar.

“There is a need to customise flavours to suit the Indian palates and fusion food is a popular food trend in India with several restaurants experimenting with Indian and international flavours to create unique dishes which Indian customers enjoy and relish,” opined Siddharth Somaiya, Chef & Owner, The Bao Haus Co. At the same time he stated that “Having said so, Indian people are also definitely open to trying cuisines which are authentic as they are being served in their country of origin, without Indianising the flavours.”

From these interactions with the experts one can summarise that both fusion food involving Indianised version of international cuisines and as well as authentic international cuisines are in demand in the Indian food service industry. Both versions have markets but their markets are different. For very high-end restaurants focusing on a particular international cuisine(say Japanese, Italian, Mexican, etc.) it is more pragmatic to opt for authentic international flavours, whereas for a mid segment multi-cuisine restaurant, which is not likely to have so many guests with exposure to authentic international

cuisines, it is wise to opt for fusion food.

are as close to authenticity as much as possible.”

“At Bistro, at the Alila Diwa Goa, we serve Mediterranean cuisine with a modern twist. Our most favoured dishes are smoked mint lamb chop, salad of arugula, and wild mushroom risotto.

They look great, feel light and our guests love them for texture and taste,” informed Manjeshwar.

Girish Kumar, Executive Chef, Courtyard by Marriott Pune Chakan, disclosed that the Courtyard by Marriott Pune Chakan’s all-day dining restaurant MoMo Café served Italian and Asian food. “The preferred dishes are authentic pasta, Thai curry, Japanese tempura and our thin crust pizzas,” he affirmed.

“We have The Verandah, which serves contemporary and light modern Australian cuisine, which is crafted using the best products available in Goa and prepared with the freshest of ingredients.

Perfect presentation methods have been used to dish out signature meals that have international flair and local appeal,” informed Long.

“At Sofitel Mumbai BKC, guests can either stop by Pondichéry Café, which is our all day dining or step into Artisan to savour delectable international meals.

The Sunday Brunch at Pondichéry Café features dishes serving the best of Indian, oriental, Mediterranean, and continental delicacies and more. The multicuisine spread consists of mezze, sushi, teppanyaki and French sweet treats such as Éclair, Crème Brûlée, Opéra to name a few,” informed Saha.

“Guests looking for an ambience inspired by a French bistro can visit Artisan. During the day, the outlet

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What is On the Plate?

Besides probing the question of whether Indianised versions of international cuisines or authentic international cuisines are more in demand these days in the Indian food service industry, the writer also elicited responses from his interviewees regarding the international cuisines which they offer in their respective outlets.

“Mövenpick is a Swiss brand and certainly carries that lineage in everything that we do with a tinge of Indianess to it. We serve international cuisine at both the outlets — at our all day dining, My Place, and at our specialty restaurant, Mezzaluna,” iterated Gupta.

“I would like to highlight Mezzaluna here as we are among the very few in the city who have an expat Chef in their specialty restaurant. In India there are certain notions attached to certain things, so when you say Italian cuisine people will only consider you to be a pizza and pasta joint. We have been successful in breaking this common belief and are offering several authentic recipes from various regions of Italy. Our Chef uses recipes from his grandmother’s books.

This certainly adds to the authenticity factor,” he added further.

“We have a multi-cuisine, a fine dining and as well as a Chinese restaurant,” averred Gulati, while pointing out, “Other than Indian and Italian cuisines, we have Thai as well as Indonesian food served at our multicuisine restaurant, whereas our Chinese restaurant is proud of its Sichuan and Cantonese food. All the dishes served

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C OV E R S TO R Y flaunts its charming French interiors. The aroma of fresh coffee, light pastry and flaky croissants are reminiscent of the quintessential French Delicatessen Cafés.

Artisan also turns into a Jazz and Blues lounge in the evening. During its Jazz and Blues avtar, the outlet transforms its mood and décor, serving up cocktails and delectable tapas,” Saha pointed out.

“The guests love the Steamed Seabass.

Our French Chicken Basque and SousVide Salmon Salad are often preferred by our guests. Our oven-fresh pizzas are also quite famous amongst our customers.

International cuisines that are in popular demand with Artisan are Italian and French. We have flied down international Chefs from across the globe in order to give our guests a varied palate,” Saha elaborated further.

“We have our all day dining restaurant, M Café at Bengaluru Marriott Hotel Whitefield, which serves international cuisine. Besides our Italian specialty restaurant called Alto vino serves authentic Italian food,” informed Raheel, Executive Chef at Bengaluru Marriott Hotel Whitefield.

“The dishes most relished at Bengaluru Marriott Hotel Whitefield include Marriott Burger, and Nasi Goreng — a very flavourful Indonesian preparation, which is extremely popular among Indian and oriental guests,” iterated Raheel.

“The Square is Novotel Imagica Khopoli’s signature all day dining restaurant. It features a buffet selection of Indian and international favourites.

Some of the signature dishes are Buffalo Tenderloin, imported Lamb Rack, and Pan Seared Red Snapper. Mediterranean Seafood Risotto and Chilly Basil Prawn are some of the dishes relished by our

46

Sundeep Sriniva Nayak

guests,” disclosed Deep Ranjana.

“At the TOAST, the dishes that have become favourites are Chicken Tikka in a Phyllo Pastry, the range of risottos, Fish & Chips, Prawns Tempura as appetisers and the conventional Thai Curry & Rice,” informed Rangnekar.

“At Novotel Mumbai Juhu Beach we have three restaurants which serve international cuisines. The Square is our all day dining restaurant which serves western food in the buffet and ala carte menu.

Olio is our Italian restaurant which serves Italian food and some Mediterranean food.

Our thin crust pizzas are loved by the guests; they are prepared using the best of the ingredients and baked in a wood-fired pizza oven,” declared Das. “Another of our restaurant named Sampan serves Chinese food. Here there are many favourite dishes loved by our loyal customers, which include Chachu Prawns, Chachu Paneer, Sampan Everyday Rice, Dry Red Chilli Chicken among others,” articulated Das.

Hammer Food & Beverage Business Review

Siddharth Somaiya informed that The Bao Haus Co aimed to create a niche for pan-Asian street food within the city, and catered to individuals with a versatile appetite for global cuisines. “The tofu and mushroom bao is the hottest selling item on the restaurant’s menu right now.

The Belgian Pork Belly Burger is also a hot favourite. We have an interesting mix of pan-Asian delights such as Prawn Crackers, Hickory Smoked Wings, Leek Fritters, Nasi Goreng, Arancini, Bahn Mi and refreshing beverages such as Watermelon Hibiscus Soda and Kaffir Lime and Ginger Soda to name a few,” he disclosed.

“Our all day dining restaurant, MoMo Café, serves international cuisines — Italian, Chinese, Thai and Japanese being a few of them. Some of the dishes relished by the guests at the restaurant are Sun-dried Tomato Ravioli, Sichuan Chicken, Lasagna Alla Bolognaise, Pizza Boscaiola among others,” informed Sharma.

“We have two food & beverage outlets which serve different cuisines of the world. They are The Square, and Studio — The Pan-Asian Galerie.

The Square, which is a multi-cuisine restaurant, serves world cuisine including French classics, Thai, Italian and also Indian dishes. Studio serves food from seven different Asian regions.

Coq au vin is one of the most relished dishes which is enjoyed the most by our guests,” declared Bagul. “At Studio, the Roast Chilli and Kaffir Lime Broth is one of the most relished dishes as it suits most of the Indian taste buds,” he stated further.

“We have two outlets. Plan B is a well-known dive bar situated in Bangalore and Chennai. Their signature dishes are spicy chicken wings. The dishes in demand at the restaurants include Meat Burgers, and Smoked Sausages.

One Night In Bangkok is a Thai dive bar acknowledged for its Thai cocktails and authentic Thai finger food. Fermented Isaan Pork Sausages, Steamed Mussels in Coconut Broth, Pork Belly and Shiitake Mushroom Rice Bowl are some of the favourite dishes here,” informed Sundeep Sriniva Nayak, Director, Holy Cow Hospitality Pvt. Ltd. Indeed, with more and more outlets focused on international cuisines being launched, India is fast emerging as a n foodies’ paradise!

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BUSINESS

Comprehensive Hygiene in

Restaurants

Restaurants, it is generally believed, are properties that tend to recover their investments much faster than hotels. And the investment in setting up a restaurant is also comparatively low than that of setting up of a hotel, on an average. However, restaurateurs must realise that hygiene is an important aspect of running a successful restaurant, like it is in running a successful hotel. An unhygienic environment in a restaurant can easily compromise on its food safety and is likely to keep the guests away. Here Ashok Malkani discusses the crucial issue of maintaining hygiene in F&B outlets.

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Hammer Food & Beverage Business Review

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BUSINESS

T

he business of restaurant is quite exciting. There are a plethora of entrepreneurs and would be entrepreneurs who want to start a restaurant in India, as it is believed to be a profitable venture. In India, the potential of food service industry is quite high. However, restaurant business is challenging too. Though this business has high profitability potential, it also involves huge patience, eye for detail, consistency and most importantly, a passion to work persistently. A range of factors need to be considered for running a restaurant business; one of the most important among them being maintenance of hygiene in restaurants.

There are various types of restaurants or rather food service outlets. In the Indian context, they can range from the open air informal dhabas to the very small, grade III restaurants — loosely termed as Rambharose Hindu hotels — to sophisticated grade I restaurants, where ambience, décor and music often play as much crucial role as the food.

However, in every kind of food outlets maintenance of hygiene is of great

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necessity.

Hygiene is probably the second most crucial aspect of running a restaurant business, only food quality perhaps preceding it in terms of importance.

There are many dangers that unhygienic food preparation can bring. It could bring about various diseases or food poisoning

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to valued customers. Every customer would want to trust a restaurant that has passed health and sanitation standards, so keeping your restaurant’s dining and kitchen areas clean and hygienic is a big part of the success of restaurant business.

Nowadays restaurants with bad hygiene standards are sure to fail because

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even if you try to hide the messy kitchens and washrooms behind your sleek ambience and decor, they are likely to be eventually found out and, through word of mouth, and through the power of social media, the news will spread like wildfire, affecting your reputation, often irrevocably. On the other hand, proper hygiene in the restaurant would help you gain trust from your customers, thereby boosting your chances for success.

The restaurant’s cleanliness does not stop at simple sweeping of the floor and cleaning of utensils. Deep cleaning is occasionally required, for the items used for cooking and washing dishes must also be cleaned in such a manner that there is no bacterial growth in them.

Moreover, how the restaurant’s staff handles the food has a lot to do with food hygiene. Keeping floors and food preparation areas sparkling clean, and keeping tables, doors, windows, and counters (all surfaces) clean are necessary for maintaining restaurant hygiene.

Steve Tate, Chairman, Check Safety First, UK, who has done a study on the Indian hospitality industry, declared, “Hygiene is one of the most mandatory aspects to ensure quality in the hospitality industry. The absence of a good hygiene system may lead to bad publicity and the loss of reputation, legal action taken by the customer(s), and closure of the premises by the health authorities.” “There are anywhere between 50-60 lakh eateries in the country. Food safety has been a perennial challenge in India with frequent cases of food adulteration and food poisoning,” he pointed out further.

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Maintenance of hygiene in restaurants is not only extremely important for adhering to the law and to keep the customers happy, but also to keep the restaurants’ staff healthy and productive.

Succinctly, comprehensive hygiene in restaurants includes everything ranging from regimented cleaning regimes to pest management procedures and proper food preparation policies.

For Pest-free Kitchens Keeping the restaurants pest-free is of utmost importance for the restaurant owners towards maintenance of hygiene in their restaurants. Aside from poor general hygiene and cleanliness, nothing compromises your food hygiene standards more than unwanted pests.

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The restaurant owners must have a detailed checklist of precautions for keeping the pests away. Here is an example of what a restaurant owner’s checklist for pest control should include: Report sightings of pests immediately to a professional pest management company.

Do not store pesticide products in the kitchen or in the food preparation areas.

Make sure that you have adequate, safe pest control products in strategic places, in and around the restaurant.

Wipe down counters and preparation surfaces in your kitchen regularly Seal all food and drink items tightly in air tight containers.

Clean thoroughly after every service.

This includes moving countertop fridges and tables and mopping behind them.

Don’t neglect areas that are out of sight. Your stove canopy needs to be deep cleaned regularly. This includes the vents. Bins and bin areas need to be cleaned regularly so as to not to attract cockroaches and mice.

Planning Kitchens Facility planners and designers, who help the food service industry with kitchen designs also have to plan restaurant kitchens in a way so that hygiene is inbuilt in the restaurant’s kitchens.

Precautions which need to be taken to ensure conformity with food safety norms in restaurants have to be taken from the conceptual stage of the

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BUSINESS restaurants. Several factors need to be taken into account. First of all, the cuisine/s that is to be served needs/ need to be identified, the equipments needed to prepare the cuisine/s need to be identified and the number of items to be prepared daily(depending on the projected demand) should be evaluated.

All these factors should be taken into account for maintaining hygiene in restaurants.

wash hands with soap and water if you do anything else that might contaminate food, such as going to the washroom, etc. Maintaining a clean uniform and not touching the face while preparing food are other aspects of personal hygiene, which restaurant staff must adhere to.

Other Important Factors

The Need for Personal Hygiene Lack of hygiene in restaurant kitchens can lead to food-borne illnesses. A food-borne illness can stem from how the food has been handled, stored, or prepared. Or in other words, personal hygiene of the staff has got a lot to do with food hygiene in restaurants. Not only is maintaining hygiene of the invironment of the restaurants and their food is important but personal hygiene of people serving in the restaurants is also essential.

Hygienic practices such as thoroughly washing surfaces after preparation of food, and maintaining clean hands also go a long way towards preventing

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food-borne illness. One of the effective ways to facilitate food safety and hygiene is to clean your hands before you begin preparing a meal. Washing your hands with soap and water before you begin cooking is a necessary hygienic precaution. Dry your hands with a clean towel or paper towel afterwards before heading for preparing the dish or dishes.

It is important to clean your hands just after you handle raw meat or poultry during cooking. Otherwise, potentially harmful bacteria can transfer to other food products. Also, be sure to

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Besides these measures mentioned above, nutritionists and health experts also believe that you must have best practice policies on cross-contamination, cooking rules, cooling and hygiene rules, which should be taught to all those who handle various tasks – from storing food to cooking and serving. They include:

Chill Safely A basic tenet of food safety and hygiene is to store perishable food products in the refrigerator or freezer until you are ready to use them. The refrigerator should be set at a temperature in the range of two to four degrees Celsius. If you have perishable leftovers from a meal, make sure to put them in the refrigerator as soon as possible.

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BUSINESS sure to keep raw meat away from other food products to prevent contamination.

Raw dairy products can pose a similar risk, so it is usually advised that you purchase pasteurised products. In the case of shellfish, make sure that you get it from a safe source, as some may contain pathogens or toxins. Sushi can be safe if it is prepared correctly and stored at the proper temperature.

Sanitising Cutlery

Freezing is another pragmatic solution. It is uncommon for frozen food products to have dangerous illness causing pathogens, as at the freezing temperatures, most pathogens are unable to function. However, frozen food products are not sterile. For instance, meats still need to be cooked thoroughly after they are thawed.

Storage and Cross-contamination Issues You cannot apply a blanket rule to all of the perishables in your fridge, as all of them have different ‘best before’ dates and they perish at different rates. Many food products have to be kept cold in order to prevent them from going bad.

Others need to be cooked thoroughly in order to remove any possible illnesses related to contamination. Some food products also come with more risk than others.

All these factors are needed to be taken into account if the restaurants sincerely want to comprehensively tackle the menace of food-borne illness. Be vigilant of what ingredients you have in your commercial fridge and how long these foodstuffs have been there. Labelling all items conscientiously removes the guesswork from this process – and eradicates or at least significantly lowers the risk of spoiled ingredients being used in dishes.

One of the main areas for concern for restaurant operators as far as the kitchen goes is cross-contamination.

Cross-contamination of food happens when harmful microorganisms from

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raw food such as meat or vegetables are transferred to a ready-to eat food such as salad or sandwiches. Because ready-toeat food products won’t be cooked any further, cross-contamination can lead to a salmonella outbreak. In other words, if you were to take a piece of raw meat or fish or chicken, cut it on a cutting board, then you place a sandwich on top of that same board, then the liquid from that fish, meat or chicken has the possibility of spilling into the sandwich! That is a sure recipe for cross-contamination.

Avoid the cross-contamination of food products by making use of colour-coded chopping boards and preparation bowls.

Many kitchens use red for red meat, blue for fish and yellow for poultry. Regardless of how you colour-code your various preparation utensils, ensure that separate tools are used for their corresponding ingredients too. Avoid risking the health of patrons by employing the use of dedicated utensils for specific food groups.

Different Rates of Cooking As far as cooking is concerned, remember that different food need to be cooked to different extent, in order to maintain good food safety and hygiene. This is especially true when it comes to meats.

Different meats may be cooked to different extent.

High-Risk Foods Finally, it is good to learn about certain food products that pose a higher potential risk for infection. Raw meat is one of the biggest culprits in this regard. Be

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It is also important to sanitise knives and cutting boards. Don’t forget that food hygiene best practice applies to your cutlery and crockery too. In order to ensure that these are thoroughly cleaned, it is advisable to use a commercial dishwasher. Clean cutlery and crockery is not only needed for guests, but they are essential for the preparation of meals. As a restaurateur, ensure that each cutlery and cookery used in your restaurant is spic and span and is devoid of harmful germs.

Clean Washrooms While many restaurateurs remember about maintaining hygiene while cooking as well as serving, one thing that they are prone to neglect is paying attention to the washrooms.

One of the most important aspects of the restaurant being considered worth visiting is the cleanliness of its washroom facilities. The most telling moment a customer experiences in a restaurant isn’t necessarily at the table. It is often in the bathroom. Walking into a dirty, unkempt bathroom after a wonderful meal can leave a bitter taste in the mouth for the guests.

According to one restaurateur, “Customers are not forgiving. When they spend the money to go out and treat themselves, they want to have a good experience. Moreover, they are much more discerning these days, than they were a decade before. If they don’t get their desired experience from visiting a restaurant, it may lead to a lost customer for the restaurant concerned.” And the desired experience can easily include washroom hygiene too.

In short, one may say that restaurants which apply a meticulous approach to their cleanliness in all facets are expected to have optimal standards of food hygiene. And also a huge number of satisfied guests! n

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Dec-Jan ’16

Hammer Food & Beverage Business Review Meet us at Aahar 2016, Hall No. 12 A, Block No. 14, Stall No. G & H

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TREND

Booking Tables Through Technology

By Swarnendu Biswas

I

n the near future, the impact of information technology is expected to make significant changes in the operations of Indian food service business. Some of these changes or innovations have been already forthcoming. One of them is Loofre. com, a start-up online table reservation service by K5 Brand Solutions. K5 Brand Solutions was introduced only five years back. It is the brainchild of Rohit Mahajan, the Managing Partner of the enterprise.

Young, unassuming and down-to-earth Mahajan hardly fits in to the conventional image of a top corporate brass. He represents the new breed of young and innovative entrepreneurs(Pankaj Chaddah and Deepinder Goyal of Zomato; Ritesh Agarwal of OYO Rooms, Vijay Shekhar Sharma of Paytm, Priya Paul, the Chairperson of Apeejay Surrendra Park Hotels can be regarded as some of

the notable players in this group) who are habituated to think out of the box, and are revolutionising or have revolutionised various facets of India’s evolving business scenario with the sheer power of their innovativeness.

For the Card Holders Coming back to K5 Brand Solutions, the Delhi-based company manages the dining, wellness and online programmes of ICICI, HDFC, SBI and HDFC Times Cards. “The credit and debit card holders of all these three banks, and Times HDFC co-branded credit card holders are eligible for these dining programs, which can enable them to get discounts for dining across food outlets within our network,” averred Mahajan.

These dining programmes are presently valid in 10,000 food outlets, spread across 19 cities of the country. The network of K5Brand Solutions, according

Rohit Mahajan

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Hammer Food & Beverage Business Review

to Mahajan, is expected to expand fast.

“We act as mediators between retail food outlets and the financial institutions to get these discounts,” he pointed out. Within five years, K5 Brand Solutions has presence across 19 cities and the company has a strong working relationship with10,000 retail food outlets across the country. K5 Brand Solutions had earlier even managed the dining alliances of websites like; eBay, Taggle and Koovs.

However, this savvy entrepreneur doesn’t believe in resting on his laurels.

He rightly envisaged a service gap in food service business, and endeavoured to fill it through Loofre.com, which is a part of K5 Brand Solutions only. Loofre quite simply stands for location, offer and reservation.

No Need to Wait With the help of Loofre.com’s technology solutions, people can book their tables in the food outlets associated with Loofre. com in advance, and also can get an attractive discount(varying between 10 to 15 percent) and a gift voucher in the process. After the guest’s visit to the outlet, the voucher would be released, which is gifted on every booking with Loofre.com. “And the technology is userfriendly. We give people the option to book their table directly through Loofre. com, through the food outlets’ website, or through the food outlets’ Facebook page too,” stated Mahajan.

This type of interconnectivity on online platforms can enable diners to discover the best possible offers or discounts in food service outlets, in their nearby locations. Besides getting attractive discounts on their dining, the guests, when they book their tables

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TREND through Loofre.com’s technology solutions, are relieved of the disturbing possibility of having to wait outside the outlet for their turn to get the table.

This gives the restaurants in the network of Loofre.com a distinct edge, as nowadays both time and affordability are of great value to the people at large. In fact, these two factors greatly influence the dining choices of the diners in India.

Especially during weekends or during festivities it is often difficult to get seat/s in one’s favourite restaurant in a busy metro, without the possibility of incurring the irritation of waiting. Online table reservation service of Loofre.com can especially be helpful if one goes to a restaurant in a group, for a party or otherwise.

No wonder, Mahajan is extremely confident about Loofre.com’s success story that is expect to unfold in the near future. Already within barely four months of its launch, 850 food outlets across Delhi, Mumbai, Kolkata, Chennai, Bangalore, Hyderabad, Pune, Chandigarh and Jaipur are within the fast expanding network of Loofre.com. “With a young, robust and technologically advanced

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team, Loofre.com is all set to create new benchmarks in the dining culture in India. Innovation, support and solution are the three words we associate with,” asserted the dynamic innovator in the food service business. Mahajan has envisaged to hugely expand the network of retail food outlets with Loofre.com from 850 to 10,000, within a year.

Moreover, by associating with Loofre. com, the restaurants and other retail food outlets can also get access to the guests’ data base, which they can use for their further promotions. For example, through this data base the management of a food outlet can get to know about their guests’ birthday and anniversary, and also about the frequency of their visits to the outlet.

The Next Phase According to Mahajan, this is only the first step. The restaurant merchant aggregator will soon come up with an app based next generation booking engine. Eventually consumers will be able to not only book a table, but also place their orders and pay their restaurant bills through mobile. “At the next stage of

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evolution of Loofre.com, we will be able to provide the menu of the outlets on the mobiles, and would also be able to provide the option for the guests to pay through their mobiles,” he affirmed. If the menu of the outlets are accessible to the guests, they can easily calculate their budget before they leave for their eating out. This can be extremely pragmatic for guests who are hosting parties or coming in groups.

While talking to the entrepreneur, I realised that if this trend of online table reservation service gathers momentum in India, which I think it will, then big restaurants in big cities of India would soon have a separate data analytics department to optimse the revenues from their guests and potential guests. And this trend is also expected to give a fillip to personalised hospitality across retail food service outlets in India, as the outlets can have prior knowledge of the diners’ cuisine preferences, their preferred ambience and also about their budget through the consumer data base. Mahajan endorsed my view, which is rare, for many a time I have seen the experts not in conformity with my outlandish perceptions. n

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CELEBRITY DINING

The Cookhouse of Two Cuisines

By Swarnendu Biswas

I

never thought that Ranjana Kumari would agree to accompany me for the Celebrity Dining feature. After all, the radical feminist and inspiring thought leader is one of the most important social activists of present day India, heading a NGO (Centre for Social Research) that has been making significant contributions towards bringing much needed sensitivity in the lopsided gender equations in India. And to top it all, she is sought after by several reputed national level television channels for her expert views on socioeconomic and political issues of national importance, on a fairly regular basis.

But still, hoping against hope, I broached the topic to her while we were having coffee and snacks at the India International Centre and were discussing the growing climate of intolerance in present day India; I was actually emboldened by her pleasant and unassuming nature, which has never failed to impress me since the first time I met her in 2011, for getting her inputs on a story pertaining to feminine hygiene. Despite her iconic stature, she meets and talks with an insignificant person like me without any attitude or haughtiness, which I have often encountered in many lesser persons. Of course, I was overjoyed when she readily and happily agreed to be a part of the feature, despite her extremely busy schedule.

We chose FIO Cookhouse & Bar in Nehru Place, which has attracted quite a name for its contemporary Indian and modern Italian cuisines; both served in their authentic varieties. True to her promise, Ranjana graciously made time for the evening, though she was having the Deputy PM of

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Hammer Food & Beverage Business Review

The Writer with Ranjana Kumari

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CELEBRITY DINING

Nepal as her guest, in her home. The elegant restaurant is located just below the Nehru Place Metro Station, at Epicuria.

Inviting Interiors The interiors of the slightly more than two-year-old restaurant are seamlessly divided into two sections — a lounge and bar area that is inviting yet has an intriguing aura — and a restaurant section that is effervescent and relaxed.

About 30 percent of the interiors of

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the restaurant have been demarcated into a bar, which needless to say, is well-stocked with premium spirits.

Profusion of wood and a huge cabinetry comprising books, artifacts and a host of alcoholic beverages (the product segmentation of the cabinetry has been intelligently done) is part of the elegant décor of the restaurant. Live kitchen adds to the culinary appeal of the place.

In fact, the restaurant has separate kitchens for its Italian and Indian delicacies.

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FIO Cookhouse & Bar, which came up in August 2013, has indoor as well as outdoor seating options.

FIO Cookhouse & Bar has al fresco dining option for 80 guests at a time, whereas 98 guests can sit indoors at the restaurant, at a given point of time. The restaurant is spread across 5000 sq. ft. inside (including kitchen and storage) and 2,500-3000 sq. ft. outside.

The man behind this restaurant or rather the FIO brand, Vineet Wadhwa, Chairman & Managing Director—

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CELEBRITY DINING

Vineet Wadhwa, Vanshika Wadhwa, and the Writer with Ranjana Kumari

VW Cuisines Pvt. Ltd., greeted us as we settled down to our starters. Here it deserves a mention that I had met Vineet Wadhwa before too, some six months ago, for doing a Profile Feature on him. This time he was accompanied by his enterprising and creative daughter, Vanshika, who is already running the ropes of restaurant business from her father, though being in only in her early 20s.

Authentically Italian and Indian The uniqueness of FIO Cookhouse & Bar is that it encapsulates two authentic culinary specialisations instead of one, which is rare in the Indian food services sector. One can find fine dining restaurants focusing either on Japanese cuisine, Greek cuisine, Mexican cuisine, etc., one can find a galore of multicuisine restaurants (many of whom happen to be Jack of all trades, master of none), but seldom you are expected to find a fine dining restaurant in urban India, which specialises on both Greek and Mexican cuisine or say both Chinese and Italian cuisine under one roof.

Incidentally, Vineet Wadhwa has another restaurant named FIO Country Kitchen & Bar, at Garden of Five Senses in New Delhi, which also focuses on contemporary and authentic Indian and modern and authentic Italian cuisines under one roof. In fact, both these restaurants have similar gastronomic character. Fiona in Italian means a beautiful lady who never lies, and Fiore in Italian means beautiful flower. Through their creative synthesis,

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Wadhwa arrived at the name FIO for his restaurant brand.

In my first meeting with him, I had queried Wadhwa on the reasons behind developing restaurants focusing on contemporary Indian and modern Italian cuisines. “Besides the fact that both authentic Indian and Italian cuisines are popular among those sections of Delhi-NCR crowd who are endowed with decent disposable incomes and exposure to global cuisines; who incidentally comprise a majority of our guests, the corollary or the latent similarity between Indian and Italian cuisines induced me to undertake these ventures,” he iterated.

He then went on to cite that both Indian and Italian cuisines embody a wide range of regional diversities; both have rich legacy with parallel traits of modernity within its ambit; both have a rich heritage of informal dining with India’s dhaba finding its parallels in Italian trattoria and osteria. Moreover, in both Indian and Italian cuisines family dining plays a vital role.

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A Delightful Evening Among the starters served, the Grilled Fish Chili Lime was good, Spit Fired Grilled Chicken was spicy and good, and the Pondicherry Prawns were simply delicious. The starters went very well with my Johnnie Walker Black Label and as well as with Ranjana’s mocktail. Even Ranjana’s globally evolved palate greatly appreciated the Pondicherry Prawns.

The lady particularly loved the Phyllo Tazza, which comprised of artichoke, mushroom-pepper, caramelised onion, goat cheese, and phylo cups. “I have not tasted such Phyllo Tazza in restaurants in Italy too,” she said enthusiastically.

Vegetable Fritto Pepper Lime, Shrimp Casalingi, Glazed Chicken Spiedini, Cheesy Mushroom Potato Skins, Broccoli Ravioli Soup, Warm Chicken Piccata Salad are some of the many other wonderful delicacies which can give you the right start to the gastronomic journey at FIO Cookhouse & Bar. The restaurant also offers a wide assortment of delectable thin crust pizzas. I particularly liked the one with the combination of smoked chicken, zucchini, red onion, and cilantro.

“FIO Cookhouse & Bar has now become a hub for South Delhi’s culinary enthusiasts, which also include the young upwardly mobile crowd. We get brisk crowd both on weekdays and weekends, though weekends are of course, considerably more busy,” expressed Wadhwa with a confident smile. He didn’t disclose the average number of footfalls on weekdays and weekends though. The popularity of

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CELEBRITY DINING the restaurant reflects on the growing popularity of authentic Italian cuisine (which is much beyond pizzas and pastas), among the Delhites’s evolving palates.

While savouring the delights, I asked Ravindra Choudhary, the Executive Chef of the restaurant, about the most popular Indian and Italian dishes served at the classy restaurant. “Cookhouse Chargrilled Chicken, and Olive Crusted Sea Bass are our most popular culinary works,” he asserted. We tried both the delicious items.

This was followed by Grand Trunk Mutton Curry and Amritsari Maaki Dal with naan, and Butter Beans, Mushroom and Spinach Roesti. The first was suited to my desi Indian tastes, and the latter was Ranjana’s preference. Ranjana, who has dined at several Michelin-starred restaurants on her numerous trips to Europe, liked the Italian dish immensely.

“It seems to be authentically prepared; your restaurant can easily match some of the quality fine dining restaurants in Europe in terms of food and ambience,” she complimented the entrepreneur,

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Ravindra Choudhary

along with her ravishing smile.

Peshawari Mutton Barra, Amritsari Murgh Tikka, Tandoori Badami Broccoli, Dahi Aam Papad Ki Tikki, Grilled Lemon Cilantro Prawns, Cookhouse Char Grilled Chicken, Aubergine, Zucchini, Asparagus Parmigiano, and Braised Pepper Lamb are only some among the plethora of other delicacies of the Mains section of this fine dining restaurant.

Evolving is the Key We culminated our gastronomic journey

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with Banoffee, Tiramisu, and Chocolate Rasberry Mouse. Together, they marked a sweet end to the sumptuous evening.

“At FIO Cookhouse & Bar, we have always aimed to reinvent the experience of our guests. From music to menus and the creative cocktails, we keep on evolving as a restaurant, which is probably the best promotion and asset for us,” asserted Wadha, when I queried on the secrets of the success of FIO Cookhouse & Bar in these extremely competitive times for the Indian food service business.

While returning back to her home (the cab driver was naturally instructed to drop her first and then drop me at my residence), Ranjana told me that she would visit the restaurant in the near future with friends and family, to savour the ambience, décor, the music and the authentic Indian and Italian delicacies, in a more deeper way. For some reason, I started feeling elated. “In some rare occasions, I do make some correct decisions too,” I thought, as the car raced through; tearing through the cold wintry night. n

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AGRI

Blue, Purple, and Healthy

By Swarnendu Biswas

B

lueberries are flowering plants, whose height range from 10 centimeters to 4 metres. They can be aptly described as prostate shrubs.

These plants or shrubs produce berries, which teem with health benefits. These berries are also known as blueberries. The colour of these berries graduate from pale greenish (their colour at the initial stage) to reddish-purple, and finally their colour varies from dark blue to purple when they get ripe. On maturation, they acquire a sweet taste. They also have acidity.

The size of these berries vary from 5-16 millimeters in diameter.

Blueberries are native to north America, though they are now commercially cultivated across 27 countries. Centuries before the European colonists arrived in north America, the natives of north America knew several applications of this healthy and delicious fruit. They knew how to mix blueberry with honey, cornmeal and water to make blueberry pudding, which was known as sautauthig. The juice of the blueberry fruit was used to make cough syrup. According to a portal, dried blueberries were used in soups and stews also and used as a rub for meat by the

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native Americans.

High-bush and Low-bush Blueberry fruits can be cultivated, or could be picked from semi-wild or wild bushes. Blueberries can be broadly demarcated into two classifications. There are berries from high-bush blueberry

plants and low-bush blueberry plants.

High-bush blueberries pertain to cultivated blueberry plants, which were evolved from the wild variety during the first half of the 20th century.

Low-bush blueberries are also known as wild blueberry plants. Berries from both high-bush blueberries and low-bush blueberries are used in the commercial production. However, berries from highbush blueberry plants are more suitable for retail markets, as they are larger and less perishable than the blueberries from low-bush blueberry plants. No wonder, most blueberries that are cultivated today are of the high-bush variety. Blueberries of low-bush varieties are richer than blueberries of high-bush varieties in terms of certain antioxidants.

Geography of Blueberries US is the largest blueberry producing country in the world(here we are meaning the berries and not the plants), followed by its neighbour Canada.

Blueberries were introduced to Europe in 1930s. According to Wikipedia, in Europe, high-bush blueberries were first introduced to Germany, Sweden and the Netherlands in the 1930s. From there the

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AGRI

taste of these delectable berries spread to the rest of Europe.

The blueberry harvest season in North America usually ranges from May to late summer. However, the important countries for blueberry production in the southern hemisphere like Australia, New Zealand, Chile, and Argentina have long periods of harvest. Blueberries can be easily preserved by freezing, canning and drying.

Blueberries were introduced to Australia only in the 1950s.

Chile is the largest producer of blueberries in South America.

The country is also the largest exporter of blueberries to the northern hemisphere. This is amazing considering that Chile was introduced to blueberries only in the early 1980s.

F&B Applications Blueberries have wide applications in the food & beverage industry, especially in the bakery and confectionery industry.

They are frequently used in cakes, cheesecakes, pies, tarts and muffins. Blueberry and lemon pancakes can be a wonderful delicacy as can be the blueberry milkshakes. Blueberries can also be used in puddings and breads. For example, lemon blueberry bread can be a delectable breakfast item.

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AGRI health conscious guests. We are expected to see more usage of blueberries in the Indian bakery and confectionery industry, in the near future.

Blueberry Production in India?

India does not grow blueberries by any significant extent. India’s agricultural sector can also take the initiative to grow blueberries. The hilly regions of northern India might provide a suitable climate for the production of blueberries. For that the soils which would be demarcated for blueberry production, need to be acidified, if they are not already so. Soil with a PH above 6.0 is unsuitable for blueberry cultivation.

“Ideally, for blueberry cultivation, the soil’s PH should vary between 4.5 to The presence of blueberries can make some of your ice-creams tastier. One of the ideal combinations is the blueberry cheesecake ice-cream. Blueberry ice-cream from frozen or fresh blueberries can be heavenly treat during the summers.

Blueberries can also be used to prepared smoothies. This fruit can be combined with other fruits to create sumptuous desserts.

Of course, one can have blueberry juice too. Blueberry jam can make for a great breakfast. Blueberry sauce can endow ethereal taste to the pancakes, cheesecakes and ice-creams. Blueberry wine can also be made easily, and blueberries can also be infused to make cool and refreshing mocktails. The natural flavour of blueberries does also have the potential to enhance the taste of pork and chicken.

Taste with Benefits Blueberries not only taste great, but they are great for health too. Among the edible berries they are among the most nutrient dense ones. Blueberries teem with antioxidant, which safeguard our bodies from damage through free radicals. Thus blueberries can play a role in preventing the occurrence of cancer and delaying the process of ageing.

In fact, blueberries are believed to be endowed with the highest antioxidant capacity among all commonly consumed fruits and vegetables. The major portion of antioxidant compounds in blueberries are accounted by flavonoids. Several studies have unearthed that intake of blueberries and blueberry juice can

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safeguard against DNA damage. DNA damage contributes towards ageing and can also contribute towards the causes of cancer.

Furthermore, antioxidants in blueberries can play a role in preventing heart disease by protecting LDL lipoproteins from oxidative damage.

Various studies have also shown that regular intake of blueberries had lowered blood pressure. The antioxidants in blueberries may maintain brain function despite advances in age. There is also new evidence that blueberries can improve memory.

Besides being loaded with antioxidants, these blue and purple berries are low in calories and high in fibre, which also contribute to their health quotient. Blueberries can facilitate to improve insulin sensitivity and can lower blood sugar levels. It can therefore be said that blueberry fruits can keep the diabetes at bay. Moreover, blueberries have less sugar as compared to many other fruits.

Blueberries are now also believed by many to prevent urinary tract infections.

As blueberries are similar to cranberries, like cranberries blueberries also contain substances which can prevent certain bacteria from binding to the wall of the urinary bladder. This may help in preventing urinary tract infections.

So taking into account of the certain and possible health benefits of blueberries it is about time our food services industry use blueberries in its food & beverage applications more extensively to address the needs of its growing numbers of

Hammer Food & Beverage Business Review

5.8. Small amount of sulfur can reduce the PH of the soil, in case the soil’s PH is quite high. Further, the soil ideal for blueberry cultivation should be welldrained, moisture retentive and humusrich soil with good aeration,” noted an expert. The necessary changes in soil composition should begin a year before the planting of blueberries.

It should also be remembered that blueberries grow best when exposed to the sunny weather. Though blueberries can be grown in partial shade too, but the production of blueberries will decline with the increase in shade.

If we manage to grow our own blueberries in sizeable quantities in the near future, the cost of using blueberries in our food & beverage would be less and thus we can get access to this extremely healthy fruit at more affordable prices than we are having now. This would give a healthy fillip to our evolving food n service industry.

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Block Your Space for AAHAR, Delhi 15-19 March, 2016

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AGRI

Pecan: Great in Taste, Rich in Antioxidants D

elicious, buttery yet rich-flavoured pecans can be regarded as one of the healthy and edible tree-nuts known to the American aborigines since centuries ago.

The US produces nearly 80-95 percent of the world’s pecan crop. They are enriched with many health benefiting nutrients, minerals and vitamins, which are essential for optimum health.

The pecan may just be the best kept secret of the nut family.

Pecans have a rich history that dates back hundreds of years, but recent research is redefining how people think about these delicious little tree nuts. Known for its smooth taste and versatility, there is more that the Indian food service industry should know about this powerful nut. Here are some important facts about pecans.

Known to offer unique & amazing benefits to the human diet, according to the US Department of Agriculture (USDA), pecans are the most antioxidant-rich tree nut. Essentially what this means is that intake of pecans may decrease the risk of cancer, coronary heart disease and neurological diseases such as Alzheimer’s.

Among the nuts, pecans have the highest antioxidant content. Pecans contain more than 19 vitamins and minerals including Vitamin A, Vitamin E, colic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. What is more, pecans are cholesterol free and naturally sodium free. Just one ounce of pecans has more zinc — an important nutrient for proper growth and strong immunity –

than a 5 ounce piece of skinless chicken (typically a good source of zinc). It would also delight the food retailers to know that pecans can be frozen and refrozen for at least two years without loss of flavour or texture.

The applications of pecan is widespread. Pecan is a versatile nut with many different uses. They can be used in salads to give a crunchy texture and a nutty taste. They can also be used in bakery, such as in muffins, cakes and breads. They are also useful as garnishment on top of cakes or muffins. Pecans can also be used in cereal as a topping. What is more, they make for a good ice cream topper.

Succinctly, adding a handful of pecan nuts in your diet can give a holistic character to your diet meter by sprucing it with sufficient levels of minerals, vitamins, and protein. Pecans are more needed now than before, in these health conscious times.

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i2i Consulting D-18, Nizamuddin East, New Delhi-110003 Call 011- 41004670/46590340 Visit at www.i2iconsulting.biz or mail at info@i2iconsulting.biz

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bEVERAGE

Wines

Flowing to a Sunny Future

By Swarnendu Biswas

T

he consumption of wines in India is quite low by global standards. The annual per capita consumption of wines in India is only 9 milliliters, which is 8000 times less than that of France. In European countries, the annual per capita consumption of wines generally varies between 8 to 55 litres.

India’s pathetic wine consumption levels is strange, considering the fact that the history of viticulture in the geography of the Indian sub-continent can be traced to the Indus Valley Civilisation (3300-1300 BC). Probably our successive governments’ by and large pseudo moralistic anti-alcohol stance during the post-independence to pre-liberalisation years had something to do with it, as was the general public

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opinion of India during the preliberasation times, which was against alcohol consumption .

But they are not the sole reason for the low sales of wines in India. One can see that the consumption of beer and whisky was and is much more in India, than that of wines. The Indian alcoholic beverages market is dominated by whisky, rum, brandy, vodka, and gin, and the wine market of India is still very much unexplored.

Probably it also is because of the fact that wine has an elitist streak associated with it, which has induced the price-sensitive Indian drinkers to distance themselves from this beverage.

Wines’ comparatively low

Hammer Food & Beverage Business Review

alcoholic content has also probably discouraged the Indian drinkers of alcoholic beverages(many of whom want to get drunk and feel the kick after drinking alcoholic spirits) to explore the great taste and flavour of many ethereal wines. Generally, Indian drinkers of alcoholic beverages prefer alcoholic beverages with high alcohol content. But tastes of a sizeable section of urban Indians are changing in the recent years, and thankfully, they are changing fast.

Nascent and Growing Market There is no denying the fact that the wine industry in India

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is at its infancy. But like every healthy infant, Indian wine industry is growing, and growing appreciably.

During the recent years, the wine drinking population in India has increased. This can be attributed to the usual reasons of growing disposable incomes since the last decade-and-a-half in the select but sizeable pockets of urban Indian society, and also to the growing influence of globlisation in our socio-economic profiles and also on our evolving taste preferences.

The attitudinal shift among upwardly mobile Indian women, and the gradual but perceptible societal acceptance towards women drinking alcoholic beverages are also the reasons for the increasing wine consumption in India. The wine drinking among upper middle class women has shown an increase in India, during the recent years. The fact that swanky retail outlets in big cities of the country are now having wines is also increasing this ancient, modern and delightful beverage’s consumption in the country.

The demographics tilted in favour of young population can be also be attributed to the growing popularity of wines in urban India. “Clocking a CAGR of about 20 percent, wine consumption in India is likely to reach 22 million litres this year and about 37 million litres by 2018 from the level of 18 million litres as of 2014,” an ASSOCHAM study titled Wine Industry in India: Case of Growth Versus Challenges, whose findings emerged in the later half of 2015, stated.

According to the All India Wine Producers’ Association, wine sales in India showed an enhancement of 21 percent, during 2013-14 to 2014-15. It rose from 95 lakh litres in 2013-14 to 1.15 crore litres in 2014-15.

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bEVERAGE And we know that in the realm of economics, supply generally follows demand. No wonder, the wine production in India is growing impressively. According to a study, the estimated wine production in India was 17 million litres in 2014, which was likely to increase to 21 million litres by 2018. According to the given study of ASSOCHAM, major wine producers in Europe are likely to set up their manufacturing facility in the country as they are considering it a lucrative market for wines.

Wines in India seem to be flowing towards a sunny future. A Vinexpo survey in 2014 predicted that wine consumption in India will increase to 2.1 million cases by 2017, from 1.21 million cases in 2013. This reflects an increase of 73 percent in wine consumption in the country, between 2013 to 2017. Here it deserves a mention that Vinexpo happens to be one of the largest exhibitions for wine and spirits professionals across the globe. It is being held in Bordeaux, France, in uneven years.

Flow of Wines It should be noted that more than 61 percent of wines consumed in India are red wines, and Vinexpo predicted in early 2014 that this segment was expected to grow by 71.6 percent during 2014-2019. However, that does not mean that the Indian market for white wine producers is gloomy. The consumption of white wines in India is

also expected to increase significantly, in the near future.

What is more encouraging is that Indian wines are showing improvements in quality.

Sula Vineyards, Grover Zampa Vineyards, Pause Wines are some important domestic players in the Indian wine industry. York Vineyards and SDU Winery are among the many promising new players in the Indian wine industry.

Nashik district in Maharashtra is regarded as the wine capital of the country, having almost half of Maharashtra’s wineries. Nashik accounts for 80 percent of the total wine production in India. The distribution of wineries in India is very lopsided to say the least. Approximately 75 of the close to 100 wineries in the country are in Maharashtra.

The consumption of wines in India, like its production, is extremely lopsided. Maharashtra Karnataka, the Delhi and Goa accounts for approximately 75 percent of India’s wine consumption.

The Impediments The growth potential of wine market in India can be improved if the high duty on alcoholic beverages are done away with and the rampant instances of poor storage conditions for wines in India are improved drastically. “State governments can selectively consider easing of taxes/ excise duty on wines, which cater to the taste of educated class,” noted the above-mentioned ASSOCHAM study. Furthermore, each state of India has different and often cumbersome licensing and taxation and registration procedures pertaining to manufacturing,

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labeling, registration, distribution and sale of wines. This should change if Indian states want their wine industry to grow to its potential.

The low level of awareness pertaining to the nuances of wines is also impeding the growth in their consumption in the country. Therefore, besides those above-mentioned endeavours, more wine promotional and awareness building activities, not only by the wine producers, but also by our high-end hotels and restaurants, are also the need of the hour for promoting wine drinking in India. Creative promotion towards wine tourism in India can also give a fillip to India’s collective wine awareness, which in turn can enhance the country’s wine consumption and production, in the long-run.

Moreover, the often erroneous perception that wine is an elitist drink is still lingering in several pockets of Indian society, which is possibly impeding the growth of wine culture in India. This misconception needs to be dispelled fast by the wine producers, if they want to have a deeper and enduring presence in the Indian market, a market which is not so easy to penetrate in the first place.

Succinctly, presently the Indian wine industry has the potential to grow impressively due to some favourable socio-economic and demographic factors. Now it is up to the entrepreneurs in the industry and the various state governments of the country to make a concerted effort to tap this growing market potential to its optimum extent, and not waste it away due to lack of proper initiatives, and also due to the n continuation of myopic policies.

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PROFILE

Continual Strive to be Innovative

By Sharmila Chand

Sahil Gupta, the Proprietor of TabulaBeach Cafe, located at Khel Gaon Marg, Asiad Village, New Delhi, completed his education from the University of Westminister, London, where he studied films & literature.

After graduating, he moved to Mumbai where he worked as an actor and dancer. Sahil has been a part of many films and television shows, and has also hosted several TV shows.

From the acting world, he switched to the F&B industry. Today he is wholeheartedly involved with TabulaBeach CafĂŠ. He has no regrets leaving the world of glamour, as he considers both the fields require passion, creativity and perseverance. And both are meant to entertain people.

It was when he moved to Delhi that he entered the F&B industry, and joined his brother Rohan Gupta. Together they have been a part of establishing leading restaurants and fine dining places across the city. Ploof, Tabula Rasa, American Hotdog Factory, Urban Kathi, Hungry Monkey have been a few of their ventures. Recently, I got the opportunity to interact with Sahil Gupta. The excerpts of the interview follow: First and foremost, please spell out some key challenges towards opening a new restaurant Every new venture has challenges and similarly there are a lot of challenges towards opening a new restaurant. First of all, one needs to find the right location for the to be opened restaurant, since the rent has to be justified with the sales you do.

Putting together the right team in terms of the Chef and other kitchen staff, and managers, etc. is another challenge.

Finding the right people to represent a brand is very difficult. Then, it should be ensured that target group and price points go hand in hand.

What according to you, is/are the most tricky issues to tackle these days in the Indian hospitality and food service business?

Management of retaining good staff is very important. Since so many new eating out options are opening, there is a high

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likelihood that you train the staff and they leave. So, retaining the good staff is one of the main challenges in the Indian food services industry.

Besides this, making up for the lean business periods also involves great pressure.

What would you like to say on the current restaurant business scenario in Delhi, Mumbai & Bangalore?

The culture of going out is lesser in Delhi as most people live with their families, while in Mumbai & Bangalore, most of the people are on their own.

So, they go out more. It is good for the restaurant business.

gaining momentum.

People nowadays love to try new stuff and cuisines. For example, some years ago, no one would have ever thought of opening up Mexican restaurants in India but there is definitely space for this concept now, in the Indian food services industry.

What has helped you the most towards the image building of your brand/s?

Word of mouth, and ensuring a good service and food quality. Also, we have constantly evolved to meet the needs of changing trends. We also make sure that we personally take up the customer issues and deal them in the right way.

Please comment on how the food trends have changed over a period of time, in India

What do you enjoy the most about being in this business?

The Indian food service and hospitality industry has evolved over the years with people travelling more, and with Internet, food blogging and media

I love challenges and it is a very challenging industry. I also love that the industry requires to be coming up with new ideas. Interaction with many people

Hammer Food & Beverage Business Review

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PROFILE What are the top three traits or skills you look for in your Head — Food & Beverage Manager?

They are good communication skills, high level time management skills, and honesty.

Is it getting difficult to hire good trained manpower in the Indian food service business these days?

Yes. It is very difficult.

How do you maintain a great team? that this venture allows me to do, are also of interest to me.

What do you dislike the most?

According to me, it is dealing with the government authorities for small issues which is taxing, as there are a lot of grey areas in hospitality laws, in our country.

If you could change one thing about your position or business, what would it be?

I would love to see my city to be more

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tourist-friendly.

How important is it to have good interiors in the restaurant?

How much significance you give to the décor and ambience of the restaurant as compared to its food?

My partners and I have always given as much importance to the ambience as to the food. Interiors set up the tone of any restaurant and it induces guests to come back. It is very important to give an overall experience to the guests and not just food.

Hammer Food & Beverage Business Review

We do practice a lot of team building exercises and discuss the problems we have been facing, and make sure that they don’t happen again. Moreover, we always try to build a healthy relationship with the entire team.

What are your future plans to expand your enterprise in the food service business?

We are looking for good locations all across the country, especially in Mumbai and Goa. We want to give people something they have never experienced n before.

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t h e m e cuisine

Culinary Realms of

Rajasthan

By Sharmila Chand

R

ajasthan, the land of royals, is well-known for its rich culture and hospitality. The colourful festivals, the majestic forts and palaces, the divine music; all these elements are part of the wonderful cultural mosaic for the state, which can also be construed as a state of mind.

Of course, this cultural mosaic of Rajasthan also includes its delectable cuisine, which comprises a delicious array of colourful, spicy and singular dishes.

Spicy Fare It is a known fact that geography often dictates cuisine. The cuisine of Rajasthan

is also no exception to this general rule.

As a result of scarcity of water in the desert belt of Rajasthan, the use of milk, butter milk and butter in large quantities was and is rampant. Similarly, the scarcity of fresh herbs and condiments in the state did make the role of spices more predominant in the cuisine of Rajasthan.

Red chillies of Rajasthan have garnered global renown. They are used in whole form or in coarsely powdered form, and they endow the gravies with a bright red/ orange colour and a fiery flavour.

Besides red chilli, the cuisine of Rajasthan has use of a varied range of other spices like turmeric, coriander seeds, fennel seeds or aniseed, fenugreek seeds, cumin seeds, carom seeds, clove, garlic, dried ginger, dried mango powder, asafetida, cinnamon, and cardamom among others. The application of lentils and legumes such as jowar, bajra and gram flour as core ingredients is extensive in the cuisine of this royal state, resonating with heritage.

Delicacies from the Royal State The people of Rajasthan use pure ghee for cooking in most of their dishes.

Rajasthan has delicacies like pakodi and gatte ki sabzi in its gastronomic

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Hammer Food & Beverage Business Review

repertoire, where gram flour plays an important role. In papad, powdered lentils are being used. The chutneys of Rajasthan are made through an amalgamation of spices, like as coriander, turmeric, garlic and mint.

The non-vegetarians in Rajasthan swear by Laal Maas, a famous dish of the state. It is a meat curry prepared in rich gravy of tomatoes and spices.

In Rajasthan, the white meat is filled with dry fruits such as raisins and pistachio and slow cooked in a gravy of cashew, cream, coconut and blanched almonds, and laced with powdered spices such as cardamom and cinnamon.

No talk on the cuisine of Rajasthan can be complete without the mention of dal bati churma, a distinctive dish of the state. It is not only great to taste, is rich and flavourful; it is also a whole meal in itself. Dal bati and churma is a quintessential dish of Rajasthan. Soldiers during battle time needed food that could last long and could also provide sufficient energy. The origin of dal bati and churma emerged from this need. However, later on it became the royal dish of the kings.

Bati is a hard, unleavened bread, which are mostly cooked in the desert

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t h e m e cuisine areas of Rajasthan, and also in Uttar Pradesh and Madhya Pradesh. Bati is prepared from whole wheat flour with fillings of onions and spices. It is commonly served with dal; a thick stew made from pulses.

Other popular dishes from Rajasthan are gatte ki sabzi, balushahi, besan-chakki, chaavadi, ghevar, googri and panchkoota.

Delectable Desserts Rajasthan also has a great variety of sweets to offer to the rich and diversified culinary legacy of India, and according to traditional Rajasthan custom, the sweet dishes often precede the main course of the meal.

A special sweet from Rajasthan is churma ladoo. No Rajasthani feast can culminate without the sweet presence of churma ladoos. These desi ghee ladoos served with dal bati make for a sumptuous treat.

A version of kachori, mawa kachori teems with dry fruits and khoya; these kachoris are deep fried and then they are immersed in sugar syrup.

Perhaps each region of this vast and great state has a popular sweet of its

own. Take for example the Mawa Kachori of Jodhpur, Rasogulla of Bikaner, Ghevar of Jaipur, Malpua of Pushkar, etc.

The state is also known for the many varieties of laddus, which are seen prepared commonly in the state’s households. Motichur ka laddu, besan ka laddu, dal ka laddu and the unique gaund ka laddu are being enjoyed in Rajasthan.

Gaund ke laddu is eaten mostly in winter months due to the heat it imparts to the system. It is enjoyed as a dessert, or along with a warm glass of milk at breakfast, during the harsh winter months in Rajasthan.

Snacks and Cool Beverages Bhujia, boondis, sohali, and crisp namkins are very popular as snacks in Rajasthan, as are cheela, dahi badas, dahi kachauris and kanji badas.

Jal jeera, pudina nimbu pani, and kairi ka paani are some popular beverages from Rajasthan, which can cool the system.

Menu Planning

By Roshan Roy Mendonsa, Executive Chef, Radisson Blu Kaushambi Delhi NCR Starters Tonki Jhinga (Prawn steeped in a royal cream marinade with a hint of cardamom and mace, gilded in the tandoor) Achari Fish Tikka (Pickled marinated fish) Mass Ka Sule (Clove smoked mutton kebab) Kumbalgarh ki Mutton Chap (Spinach & curd marinated lamb, chop cooked in tandoor) Khasta Chicken Tangri (Crunchy Chicken Drumstick) Khaddh Malai Murgh Tikka (Spicy marinated chicken cooked in khaddh) Paneer Jaisalmeri Tikka (It is spicy, clove flavoured paneer kebab) Bhutte ke Kebab (Baby corn, American corn flavoured with cinnamon) Jimikand aur Dal ke Kebab Rajasthani Sampler (Pyaz ki Kachori, Mirchi Vada, Potli

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Samosa) Kair Sangari ka Kebab (Traditional kebab from Rajasthan) Shorba Makai ki Rab (A delicacy from Rajasthan) Murgh Udaigiri Shorba (Chicken broth shorba) Main Course Lal Mas (Meat curry from Rajasthan) Jungli Mas (Mutton cooked with whole garam masala) Murgh ka Mukul (Chicken chunks cooked with bell pepper & cashew nut gravy) Murgh ka Sweta (Chicken cooked with crushed corn & onion tomato) Jaisamandi Macchli (Traditional fish curry from Udaipur) Dal Jodhpuri with Bati (Urad dal tempered with garlic, onion, and tomato)

Hammer Food & Beverage Business Review

Bharwan Sanganeri Gatte (Stuffed with nuts & mawa, dumpling in yogurt’s gravy) Matka Makhani Saag (Spinach cooked with garlic, flavoured in matka) Barmer Gobhi Bajre ka Khichra (Whole millet cooked with milk &tempered with pure ghee and cumin seed) Bhindi Jaisalmeri Makai ki Roti Masalapoori Bajre ki Roti Desserts Til Aur Nariyal Gari ka Churma (Well roasted/fried wheat flour, dry fruits, pure ghee ,til, gari saffron) Laal Mohan (Gulab jamun stuffed with dry fruit, mawa, & saffron) Zafrani Malai Ghewar (Pure ghee, khoya, white flour batter fried ring stuff with saffron rabri) Khubani aur Paan ki Kulfi

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R estaurant

Find the Epicurean in You at

Kama

By Sharmila Chand

T

hey say you first eat with your eyes. At Kama, the Indian restaurant at Radisson Blu Kaushambi Delhi NCR, this philosophy certainly holds true. From the luxe décor to the designing of the tabletop, the ambience prepares the mood for a delightful dining experience.

Here everything from the gold plated ceiling to tables adorned with mother of pearl mats can attract admiration from the discerning guests.

The gold plated ceiling and the wooden motif exude richness. Offering a modern interpretation of traditional Indian style, the décor uses vibrant peacock shades and gold leaf touches to create a dramatic interior, enhanced by striking metal sculptures and mural paintings.

“Kama embodies pleasure of the senses; the aesthetic enjoyment of life.

We have worked on every detail to enhance the dining experience,” said Roshan Roy Mendonsa, Executive Chef of the hotel. He is a seasoned Chef, with 15 years of experience to his credit.

The Culinary Concept

The menu at Kama is very interesting, which includes dishes from old-

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age favourites to new-age creations.

Here the Chefs specialise in rare and forgotten recipes. Inspired by the traditional Indian culinary style, the

master Chefs use their imagination to blend flavours and textures in a uniquely modern way.

Here international ingredients are combined with the flavours of traditional India. Result is modern preparations, presented in modern style.

The food is inspired from regional specialties, forgotten cooking traditions, but based upon time honoured recipes from around the country. The food at Kama can appeal to diverse patrons.

Kama has put special attention in using fresh, imported and exotic ingredients.

All the dishes at the restaurant are preplated.

The Tastes of Kama

“

Our amuse platter is a showstopper with its mix of slate and porcelain. The green and blue of our crockery look fabulous when empty, but when combined with food, its visual appeal reaches another level.

”

Apoorv Gaur, Assistant F&B Manager, Kama.

Hammer Food & Beverage Business Review

The signature dishes at the restaurant include Lotus Stem Medley, which is a healthy crossover influenced by the Chinese cooking, but the ingredients used in the dish are very much Indian.

There is also Gulabi Mawa , inspired by Italian cuisine, but which is Indian at heart.

The main course section features dishes from Tibet to Kerala. It includes dishes from Avadh, Punjab and other corners of India too. The outstanding ones at the main course of Kama are

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R estaurant Mewar Paneer Masala, where the paneer is made in-house, and the Bottle Gourd Mussallamm, which is served with a lovely spinach roomali.

At the restaurant, the traditional Aloo Palak is presented as Ferrari Ki Sawari; which is again revamped, keeping with the theme of the wonderful marriage of Indian and contemporary cuisine.

There is also the Emperor Thaal in the menu, which sums up the grandeur of the restaurant in one platter. The charismatic service of the thaal in itself could be construed as an event. The sumptuous dish brings together the gastronomic highlights of Kama and is expected to leave the guest gasping for breath and yet craving for more!

The one innovation which Kama boasts of is the Jackfruit Biryani with morels. It really is an amazing amalgamation of south Indian ingredients with an Awadh style preparation. The special breads like the Cheese and Olive Paratha or the Scarmoza and Brown Onion Naan can also add excitement to the gastronomic journey at Kama.

“

Kama means pleasure of the senses, the aesthetic enjoyment of life. We have worked on every detail to enhance the dining experience at the restaurant.

”

Roshan Roy Mendonsa, Executive Chef, Radisson Blu Kaushambi Delhi NCR. Kama features an exquisite nonvegetarian fare comprising of robust flavours of the traditional NorthIndian cuisine, prepared from the

much guarded secrets of gastronomical excellence of bygone era.

The delightful culinary sojourn at Kama can begin with carefully handpicked traditional fare such as Galouti Kebab, Sikandari Raan, and Dahi Elaichi Kebab. The menu then enters the territory of the sumptuous main courses, which are tempting as well as filling.

Some of these are Murgh Changezi, Nalli Boti Nihari, Mutton Firdausi, and Dum Biryani. Among the vegetarian fare in the main course, Dal-e-Kama stands out along with home style Baingan Bharta and Lahori Paneer.

Complementing the main course are the signature breads, which include Khamiri Roti, Afghani Naan, and Pudina Laccha Paratha among others.

The contemporary desserts in the menu with its sumptuous offerings include the Green Tea Tiramisu, Apple Trilogy and Buttermilk Panacotta. They are very interesting and full of new flavours. The Indian desserts in the restaurant include Kulfi, Gulkand Gulab Jamun, Shahi Tukda and the good old Moong Dal Halwa. n

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c h ef voice

A Creative and Open-minded Chef Sudershan Bhandari, the Executive Chef, Crowne Plaza New Delhi Okhla, who has completed almost 20 years in the fast evolving hospitality industry, can be described as an innovative and open-minded Chef.

Prior to his present position as the Executive Chef at Crowne Plaza New Delhi Okhla, he has worked with reputed hospitality chains like Carlson Rezidor Hotel Group, Oberoi Hotels & Resorts and ITC’s hotel division. He is a Post- Graduate in Hotel Management.

The excerpts of the interview follow:

By Sharmila Chand How do you define yourself?

I would define myself as a professional and open-minded Chef with a positive attitude, who believes in team building. I always strive to achieve perfection.

What is the meaning of life for you?

Chef ’s professional life can be perceived as a ladder, and one has to take it positively to keep on climbing in order to gain expertise in the culinary world.

If you had to describe yourself in one word, what would it be?

I can be described as ‘creative.’

What would you like to say on your work?

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I would say my work is my passion.

Had you not been doing this then what would you have been?

I would have been a professional photographer.

Who is your source/s of inspiration?

My parents & my wife are my sources of inspiration.

What has been your definition of success?

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

Professionally speaking, what you are passionate about ?

Hammer Food & Beverage Business Review

I am passionate about exploring all types of cuisines.

What is your strength, professionally?

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

What are your leisurely pursuits?

It is spending time with family.

What is your favourite holiday destination?

Barossa Valley in South Australia.

How do you de-stress yourself?

I prefer to have stress relieving Organic

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Tulsi Green Tea & spend time with my family to de-stress myself.

How do you rate yourself as a Chef?

I would like my guests to rate me as a Chef with 10 out of 10 in the food prepared by me.

What is your favourite cuisine?

The cuisines of Europe are my favourites.

What is your favourite spice?

My favourite spice is paprika powder.

What is your favourite dish?

It is Poulet Saute Chasseur.

And what is your favourite equipment?

Robata Grills is my favourite equipment.

Which is your favourite restaurant/food joint ?

ChaoBella at Crowne Plaza New Delhi Okhla is my favourite restaurant.

Whom would you rate as your favourite diner, that is the kind of guest you would like to feed?

She /he can be anyone who likes to experiment with different flavours and ingredients in her/his food.

What has been your hot selling item?

I would consider Ossobuco con risotto alla milanese as my hot selling item.

What is the best compliment you have received so far?

I consider getting appreciated by NR Narayana Murthy as the best compliment I have received so far.

What is your work philosophy?

It is embracing versatility of the gastronomic world.

Any important lesson/s learnt in the kitchen, over the years?

I have learnt that in food service business one should strive for 100 percent guest satisfaction.

What are your future plans?

I want to continue cooking excellent food.

What is the position of Chefs these days, in India ?

Nowadays, Chefs in our country are more recognised as professionals as compared to that of the previous decade. They are now taken very seriously and they have respectable position in the society.

What are the problems and challenges faced by Chefs, in India?

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

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OPERATIONS

Innovative Routes in

Food Service

By Sharmila Chand

T

he concept of personalised and innovative services is extremely crucial nowadays, in the realms of Indian food services industry. They are based on the principle of offering ‘beyond the expected’.

Recently, I had a discussion with some important players in the Indian food services industry to understand what they have to say on the subject, in reference to the food & beverage operations of the hotels.

Personalisation and Authenticity “While it might sound old school of thought but our biggest strength

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towards personalising a dining experience is direct Chef interaction with guests to understand and respect individual tastes, religious sensitivities and allergies,” asserted Ashish Nehra, Food & Beverage Manager, JW Marriott Hotel New Delhi Aerocity.

“The concept revolves around a basic principal which can be encapsulated as ‘Chef & I’ where Chefs have direct interaction with guests. We believe in offering something different in buffets periodically, so that guests keep coming back, hoping for more,” he stated further.

Moreover, according to Nehra,

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“Dishes have to be authentic and talk about the cuisine.” He went on to cite the example of K3, the buffet style restaurant of the hotel, where items like gulab jamun, moong dal halwa, nalli nihari with kulcha are served for breakfast. “Who would have imagined these being served for breakfast in a star-rated hotel? However, guests seem to enjoy the fare, without watching for calorie intake,” stated Nehra.

For the weight watchers who are lovers of Indian cuisine, at K3 the choices extend from whole grain upma to multigrain dosa and many more.

Those who are interested in oriental flavours can go in for freshly steamed

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“We spend lots of time talking to our guests and observe their behaviour, on the basis of which we curate accordingly.”

— Prateek Swarup, Food & Beverage Manager, JW Marriott Mussoorie Walnut Grove Resort & Spa dim sums, soup noodles, conjee, stir fries and noodles, which, according to Nehra, are among the hits at K3’s breakfast section.

The other two main meal buffets at K3, according to Nehra, also have an array of tempting delicacies to offer, which include homemade pasta to a variety of pizzas, ricotta, tiramisu, roast duck with hoisin sauce, barbeque pork among others. “At our soup station guests have a choice to select the ingredients they would like,” he added. At K3, one can enjoy key cuisines from Tuscany in Italy, Canton in China, and from India.

“We have tried to incorporate pop-up restaurants with short and specific menus. Another interesting feature at the hotel is the ‘Cocktail with a Purpose Program,’ which focuses on health and wellness,” asserted Pallav Singhal, Director, Food and Beverage, JW Marriott Hotel Chandigarh.

“We are all about creating personalised and curated experiences for our guests. One particular concept that has most impressed our guests while accelerating our sales is our ‘locavore philosophy.’ In addition to eating well, guests are increasingly striving to eat real food. They want to benefit from the authentic flavours and virtues of food,” observed Prateek Swarup, Food & Beverage Manager, JW Marriott Mussoorie Walnut Grove Resort & Spa. “Our Chefs have turned farmers; they are part of this new trend of ‘locavore philosophy’ that means growing and serving their own food, right at the source. We have leased land from farmers in and around the resort, turned them fertile and put them to best use,” Swarup elaborated.

Pragmatic Vision Of course, there is a pragmatic business vision behind all these creative exercise. “F&B products and services have been focused around millennials, who have the money and want to spend it. Pop-up restaurants with short and specific menus provide an additional restaurant with low risk and ease of changing. Cocktail with a Purpose program focuses on health and wellness benefits,” proffered Singhal.

“Menus across our restaurants are inspired from the fresh seasonal vegetables and herbs. These go

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OPERATIONS industry is getting tougher every day.

Consumers are coming up with new likes and dislikes for what they will – and won’t put into their mouths. As a result their relationship with food is changing. We know this because we spend considerable time talking to our guests – who are they, where are they from, what do they like and what brings them to the hotel. We observe their behaviour and we curate accordingly,” explained Swarup.

straight from source to the pan.

Nowadays, guests have the awareness to enjoy these farms. Moreover, the farms also make for a unique dining experience venue,” averred Swarup.

Operational Challenges Of course, the operations of hotels going for authenticity and customisation these days are fraught with lots of challenges. “Flow of skilled manpower, specially when there are 10 hotels within 1 kilometer radius, can be a challenge.

Duties and taxes are an additional burden, specially when pricing for international travellers, who use similar products at much lower pricing elsewhere in the world,” pointed out Nehra, while talking about the challenges involved in the hotel’s F&B operations.

“Farming wasn’t our original forte and the farms not our original playground. But we have learnt over the experience. The right soil, right temperatures, right manure, and other environmental impact – together it has been an extremely interesting experience,” explained Swarup.

“Tough is an understatement when it comes to running profitable F&B operations. It often becomes a judgment day when balancing guest satisfaction index with diversity of demand in relation to costs,” affirmed Nehra.

“Guests have become more global than they used to be and have much

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“Give what a guest wants and not only what is on offer – be flexible.”

Ashish Nehra, Food & Beverage Manager, JW Marriott Hotel New Delhi Aerocity more exposure to tastes, cuisines and presentation. In this context, one really has to be ahead of the times to keep up the pace with latest trends and innovation in food and beverage industry, as your idea might get passé very soon if it took too much thought for implementation,” he explained further.

“There is tough competition from stand-alone restaurants. Actually, most of the innovation is happening in that segment, as far as the Indian food service industry is concerned, and the rest are adopting it,” acknowledged Singhal.

“The Indian food and beverage

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Experts View I asked the experts for some useful advice to attain success in F&B operations, in the Indian food service industry. “Be confident of your products and never compromise on quality of raw materials and final dishes, keep a motivated team and incentivise them even for small success stories, and get your positioning and visibility right on the social media; your restaurant should be visible on every search,” iterated Nehra.

“Produce great quality, consistent food, have interactive Chefs and Barman, offer highly attentive and unobtrusive service, have social media presence and responses through social media, opt for constant innovation and change,” were some of the useful tips by Singhal.

“Everything starts from the menu – the menu itself should be the result of marketing efforts designed to identify guests’ wants and needs,” maintained Swarup.

He also emphasised on efficient operations. “Efficient operations mean more sales,” he asserted. The role of associates was also given adequate importance by Swarup. “Happy associates make for happy guests,” he observed, while asserting, “training must be maintained and even increased over time.”

The experts concluded by saying unanimously that the key to successful personalisation initiatives in the restaurant business lies in the organisations’ ability to balance the meaningful, relevant, and engaging experiences with their revenue and profit obligations. If the organisation does not maintain a focus on driving profitable revenue across food service outlets, the personalisation initiatives n cannot be successful.

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I N DUSTRY

Licensing Requirements in

Indian Restaurant Business Dr. Saurabh Arora

A

ccording to a report, the restaurant industry in India is growing at a rate of 7 percent per annum, of which the organised sector is growing more rapidly at 16 percent per annum, as compared to the unorganised sector of the Indian restaurant industry.

Out of the 1.5 million eating out outlets in the country, only a very small fraction of outlets are part of the organised restaurant business.

The organised segment of the Indian restaurant business is slated to reach Rs.22,000 crore by 2017.

Overall, the restaurant business in India is poised to reach great heights with the rise in disposable incomes, high population of nuclear families, and increase in working population. It is a great business to explore for the entrepreneurs.

However, if you are planning to get into the Indian restaurant business then you must be thoroughly conversant with the prerequisites to avoid legal complications. Check list the following licenses/NOCs that you need from different bodies, in order to comply with

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the regulatory norms. These belowmentioned licensing requirements only pertain to the restaurants operating within India.

Food License: The primary requirement is to obtain a license under FSS (Licensing & Registration of Food Businesses) Regulations 2011. Every restaurant owner operating in the Indian restaurant industry must register her/his business with FSSAI as that is the apex food regulatory body.

Moreover, running a restaurant business without a license is considered a legal offence in our country, that should invite penalties. Check the eligibility criteria for registration, state licensing & central licensing. Please refer to the following link for Central Licensing Procedure. http://foodlicensing.fssai.gov. in/UserLogin/Login.aspx?

Health Trade License: Another important license that a restaurant owner in India must have is the health / trade license. This is issued by the Municipal Corporation or by the health department of the state where you wish to open a restaurant.

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License for Eating House: Eating House License is necessary and is authorised by the city/state police headquarters and the Police Commissioner – Licensing. There is provision for online application for this license. For example in Delhi, one can apply through http://delhipolicelicensing. gov.in/eating/eating-house.htm#section1 Fire Security Certificate: All restaurants need to be secure against fire. In our country, they need an NOC from the fire department of the city.

On application, an inspection is carried out and on fulfilling all the criteria, the officials of the fire department will grant the NOC or let you know where there is/ are shortfall/s pertaining to fire safety on your restaurant.

Liquor/Bar license: Liquor license L-4 (L-17 as per new excise rule) is required if liquor is to be served in the restaurant. The liquor license can be obtained from the Excise Commissioner of the city/region of the state where the restaurant is to be developed. (http:// delhi.gov.in/wps/wcm/connect/doit_ excise/Excise/Home/Licences/).

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Here it deserves a mention that prior approval is required from the Department of Tourism of the Govt. of India, in the concerned state (where your restaurant is to be developed), if you wish to apply for the L-4 license.

Lift Clearance: Restaurants in multi-storied building premises need to ensure that the lift operations comply with safety norms. For this they need a clearance certificate from the Electrical Inspector in the office of the Labour Commissioner.

License for Playing Music/Video: You cannot play recorded music or video in your restaurant unless you have a licence, which is in compliance with the Copyright Act of 1957. This licence is obtained from Phonographic Performance Limited or from The Indian Performing Right Society Limited.

Environmental Clearance: An NOC from the Pollution Board of the city/state(where the restaurant is to be developed ) is required to ensure that the restaurant’s activities do not violate pollution norms.

Insurances Required: The restaurants operating in the country need to have insurance for public liability, product liability, fire policy and policy for building and assets. If you are opening a restaurant, get these insurance policies from any recognised insurance company.

Signage License: Restaurants can obtain this license from the local civic bodies like Municipal Committee or City Corporation, which is required for public display of signs.

Shop & Establishment Act: A restaurant has to be registered under this act as is applicable in the concerned state where the restaurant will be developed. This act safeguards the restaurant’s employees’ rights and working conditions.

Approval from Weights & Measures Department: According to the Legal Metrology Act, 2009, you require approval for the weighing and measuring instruments you use in the restaurant from the Weights & Measures Department.

If you plan to venture into the restaurant business, besides having an appropriate location and a smart business plan you also need to make a comprehensive list of compulsory regulatory requirements. Once you have the necessary licences you can concentrate on running your restaurant business.

However, make sure you don’t forget to renew your licences on or before their respective due dates.

Dr Saurabh Arora is the Founder of www. foodsafetyhelpline.com.

He has invented a patented nano technology based delivery system for curcumin, the active constituent of turmeric. He has a number of national and international research publications and patents to his credit.

Heading the testing laboratory and research business at Arbro and Auriga for close to 10 years, he has designed and setup four state-of-the-art testing laboratories in New Delhi, Baddi and Bangalore.

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H E A LT H

Towards

Healthy Snacking Habits

By Vallari Shah

S

ome reach for their chips’ packets.

Others grab a yogurt. Still others enjoy chocolates. No matter the treat, one thing is for certain — we love nibbling so much that it has been replacing our main meals, many a time. Often our snacks have a heavy dose of carbohydrates such as in bhajiya, aloo parathas or poha. Also often many of us grab snacks such as sandwiches or kebabs from roadside vendors without realising that we are risking our health due to the unhygienic conditions in which they are often prepared. This is a worrying facet of our growing snacking culture.

But irrespective of whether it is healthy or unhealthy, the fact remains that snacking habits in urban India are on the rise. People are seen reaching for snacks several times a day. Increasing disposable incomes over the last decade-and-a-half, a need for convenience eating as a result of our fast-paced lifestyles, and a cultural tradition of snacking between meals have fuelled explosive growth in the Indian

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snacking sector.

In today’s urban India dotted with nuclear families and working couples, one of the most common reasons behind people choosing to snack is that they often don’t have time to prepare meals. This time paucity for elaborate food preparation becomes evident when we see the popularity of packaged food in India. Today packaged food has also made it convenient for homemakers to enjoy delicious treats at home with little effort.

They have become more appealing than prepared food as they are easy to cook,

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and are often as tasty and flavourful as restaurant dishes.

Consumers’ changing dietary habits and willingness to try new things are pushing the boundaries of snacking business in India even more. The lines between snacks and meals, particularly the lines between snacks and small meals, are blurring for many. In such a scenario, nutritious snacking options without compromising on fun becomes of utmost importance. Thankfully, there is growing awareness about importance of nutritional intake amongst increasing numbers of Indians, which is driving them to explore a more balanced diet.

This is expected to be reflected in healthier snacking options for India, in the near future.

So how does one ensure snacks are nutritious and at the same time their traditional fun quotient is not lost? A balanced diet is the one that supplies adequate nutrition and energy required for holistic development of our body. With

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H E A LT H

minor alterations or additions, one can make the snack plate more wholesome.

Here is how some minor changes or additions to the most popular snacks can make your snacking more nutritious and fun with friends and family.

Popcorn – Movies are not so much fun unless you have some popcorns to go with it. For non-vegetarians, instead of regular popcorn made of corns, chicken popcorn can be a convenient and nutritious snacking option, especially amongst the young crowd. When it is served hot with a tangy sauce, it can become a great fun snack.

Parathas – Got some chickpeas leftover after lunch? Use them to make

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a stuffed paratha and you can transform your evening snack to a power-packed protein rich dish.

Nuggets - Nuggets are tasty and they are often enjoyed equally by kids and adults. Replace bhajiyas with soya or chicken nuggets to make your snack more nutritious and indulge guilt-free snacking; anytime of the day or night.

Kebabs – Who doesn’t love kebabs?

And they are often served as favourite snacks with your favourite beverages or even as starters before a meal. Be it chicken or vegetarian, kebabs are one dish which gives a huge scope to experiment with tastes and make the snack fun and interesting.

Pizza – Pizzas are a favourite for many people, but adding some cottage cheese or chicken to the pizza not only ups the taste but also adds nutrition to your meal.

Sausages & Salami – Cold cuts are becoming popular snacks as they are easy to cook and can be munched with breads and buns. Include them in your breakfast and you can have a power start to your day. Today even vegetarian sausages are available (mock meats made out of soya).

Hammer Food & Beverage Business Review

Snacks are very enticing. Particularly, in our post-modern urban India where busy lifestyles cluttered with meetings and parties are no longer uncommon, the snacks are going to be consumed even more. It is unrealistic to assume that India would cut down on its snack intake in the future. Snacking has become the need of our times. So it is more pragmatic to have healthy or healthier snacking options with thoughtful additions or alterations in our conventional snacking portfolio, rather than cutting down on snacks.

The writer is Head Nutritionist, Hopping Chef.

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CO N FECTI O N ERY

Chocolate Challenges

By G Subbulakshmi

C

hocolates are known for their rich, sweet lingering taste. They also supply nutrients and work even as medicine. Nowadays in urban India, we are witnessing the concept of gifting chocolate products instead of traditional mithais, especially during festive occasions. This could be because of the relatively longer shelf life of chocolates as compared to traditional mithais and the ease of delivery that chocolate products can offer along with novelty, which the traditional sweets do not generally offer.

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The high content of antioxidants of Theobroma cocoa beans has been considered to be responsible for the health benefits of chocolates. 50 gm of dark chocolate contains about 19 mg caffeine and 250 mg theobromine.

Cocoa products, which are rich sources of flavonoids, have been shown to reduce blood pressure and the risk of cardiovascular disease. Although in short-term intervention trials, dark chocolate has been reported to reduce total and LDL cholesterol (bad cholesterol) with no major effects on

Hammer Food & Beverage Business Review

HDL cholesterol (good cholesterol), its regular consumption has been found to be useful in increasing the HDL cholesterol, and producing favourable effects on lipoprotein ratios and inflammation markers.

Specialty Fats Most of the premium chocolate products made in India are made using cocoa butter, which is largely being imported. These chocolate products are sold at a premium because of the high pricing of cocoa butter and due to demand and supply gap. This high price consideration is one of the main factors which motivated researchers to find replacers for cocoa butter. The first Cocoa Butter Equivalent (CBE) plant was set up in 1960, in Silvertown, UK. This soon led to the development of many other types of replacer fats that were mixed with cocoa components and other materials to make chocolate confectionery. These fats not only reduced the high costs of production of chocolate confectionery but also allowed the manufacture of tailor-made products for specific applications. The replacer fats not only need to be economical, but also need to possess the premium

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PDO European Cheese Europe certifies its best products PDO European Cheese Europe certifies its best products

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CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND ITALY FINANCED CAMPAIGN WITH AID FROM THE EUROPEAN UNION AND ITALY

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CAMPAGNE FINANCÉE AVEC LE CONCOURS DE L'UNION EUROPÉENNE ET DE L’ITALIE CAMPAGNE FINANCÉE

AVEC LE CONCOURS DE L'UNION EUROPÉENNE ET DE L’ITALIE

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В ФИНАНСИРОВАНИИ КАМПАНИИ УЧАСТВУЮТ ЕВРОПЕЙСКОЕ СООБЩЕСТВО ИВ ФИНАНСИРОВАНИИ ИТАЛИЯ

КАМПАНИИ УЧАСТВУЮТ ЕВРОПЕЙСКОЕ СООБЩЕСТВО И ИТАЛИЯ

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CO N FECTI O N ERY

characteristics of cocoa butter with no compromise on taste. These fats came to be termed generally as specialty fats.

Several organisations in Europe, a continent where the consumption and demand for chocolate products is highest, spearheaded research and production of specialty fats. Today, the bulk of the production of specialty fats is from countries like Malaysia and Indonesia. India has also become a major hub for production of these specialty fats which are also called cocoa butter substitutes, cocoa butter replacers and cocoa butter equivalents (CBS, CBR, and CBE respectively). These specialty fats are widely used to make economical and affordable confectionery products as they are derived from natural sources and are trans fat free.

Lauric Cocoa Butter Substitute (CBS) is used as total cocoa butter replacers as they are incompatible with cocoa butter and can tolerate up to 5 percent of other fats like milk fat, etc. in the total recipe. Non Lauric Cocoa Butter Substitute (CBR) is comparatively better compatible with other fats like cocoa butter & milk fat and can tolerate from 5 percent to 20 percent of these.

Cocoa Butter Equivalents (CBE) are fully compatible with cocoa butter in all proportions. These are exotic fats having SUS triglyceride structure e.g. kokum butter, sal butter, mango butter fat, etc.

declared as pure chocolates. Codex Alimentarius, whose guidelines are accepted globally, has categorised imitation chocolates / chocolate substitutes in which they have specified that the products can contain more than 5 percent vegetable fat other than cocoa butter. On the basis of these guidelines Indian Food Code (IFC) was developed to categorise various food falling in different segments for product-approval and compound chocolate was one such category to cover imitation chocolates.

According to FSSAI (Food Safety and Standards Authority of India), chocolates are products obtained from cocoa butter only and no other vegetable fat. According to this definition, chocolates made from these CBS, CBR and CBE are called compound (imitation) chocolates. These chocolates are chocolate-like but cannot be termed as pure chocolate by FSSAI’s definition and fall under proprietary foods.

In India, representations have been made to FSSAI for allowing CBE to be added at 5 percent level, which is under consideration. The Indian chocolate industry needs to have in place legible declaration on the labels to differentiate imitation chocolates from pure chocolates.

Heat Resistant Chocolates In case of chocolate products, cocoa butter availability has become a major issue and by 2020 it is going to become scarce, hence we have to start looking for alternatives. A typical chocolate composition contains 25-30 percent fat other than sugar, milk solids and cocoa solids, thus fat forming a major component in the formulation of chocolates.

India being a tropical country, experiences extreme weather conditions during summers when temperatures can go as high as 45-48 degree centigrade

Imitation Chocolates

Growth and Challenges The demand for chocolate products is increasing in India and small but significant pockets of urban Indian consumers with greater health consciousness are going for dark chocolates which are rich in antioxidants. The per capita consumption of chocolates in India has almost trebled during 2005 to 2013. According to ValueNotes, India’s chocolate industry was valued at Rs. 58 billion in FY2014.

It was expected to grow at a CAGR of 16 percent to reach Rs. 122 billion by 2019. However, every growth is associated with several challenges.

Thus boosting the productivity of cocoa beans, improving the cold chain infrastructure and more research and innovations pertaining to processing and manufacturing of chocolate products are the need of the hour in India.

Encouraging small scale industries engaged in the creation of chocolate confectionery by the government is also needed. There are lots to be done to raise the bar.

The author is the Director, Research Centre, College of Home Science, Nirmala Niketan, New Marine Lines, Mumbai.

The EU countries had in 2006 allowed 5 percent CBE fats in chocolates and despite this infusion, they can still be

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in some places of the country. At this temperature, if the chocolate products are not stored in cool conditions, they tend to melt and stick to the wrappers. Inadequate cold chains, erratic power supply, other facets of poor infrastructure in rural and semiurban areas are the biggest challenges that we are witnessing in terms of production and distribution of chocolate confectionery, and these factors tend to affect the business for small and medium scale enterprises in Indian chocolate business.

These factors have prompted chocolatiers to develop heat resistant chocolates. These contain ingredients (specialty fats) which render the chocolate thermally stable and retain the shape even at high temperature. These chocolates have a good melt profile with excellent flavour release and overall good organoleptic properties. There are many patents published by companies who are proactively working on this concept of thermally stable chocolates that won’t melt in hands but will melt in the mouth instead.

Hammer Food & Beverage Business Review

Dec-Jan ’16

Announcing 31st

AAHAR

THE INTERNATIONAL FOOD & HOSPITALITY FAIR

2 0 1 6

March 15 - 19, 2016

Pragati Maidan, New Delhi, India Timing : • 10 a.m. to 6 p.m. from 15th to 19th March, 2016 • 10 a.m. to 2 p.m. 19th March, 2016 (Exclusively for Business Visitors) • 2 p.m. to 6 p.m. 19th March, 2016 (for General Public)

31st International Food & Hospitality Fair Pragati Maidan, New Delhi

Organisers:

India Trade Promotion Organisation

Pragati Maidan, New Delhi

HOSPITALITY INDIA

Exhibition on Hotel & Restaurant Equipment and Supplies Hall No. 5, 6, 7, 8, 9, 10, 11, 12, 12A, 14, 15 & 18

FOOD INDIA Exhibition on Food, Processed Food & Beverages

SPECIAL EVENTS • Culinary Show • Seminars & Conferences • Wine Pavillion

Organisers: India Trade Promotion Organisation Pragati Maidan, New Delhi Co - Associate :

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The Hotel & Restaurant Equipment Manufacturers’ Association of India

‘HOTREMAI’ is a leading association of equipment manufacturers, suppliers, service providers and consultants to the hotels, restaurants and food service industry.

Established in 1982, ‘HOTREMAI’ is a non profit organisation. ‘HOTREMAI’ strives to safeguard the interests of its members in particular, and the industry in general by taking up issues with the government bodies, hotels, restaurants and their associations.

‘HOTREMAI’ has been closely working with India Trade Promotion Organisation (ITPO) to organise ‘ AAHAR’ annually since its inception.

‘HOTREMAI’ organises from time to time events & meets with the Heads of Departments from the Hospitality Industry for its members to introduce & promote their products and services.

‘HOTREMAI’ publishes a quarterly periodical called ‘HOTREMAI REPOTS’ for the information update for its members and the industry.

Become a member of HOTREMAI and avail benefits to enhance your business.

For Booking Stalls At AAHAR 2016 Contact : The Hotel & Restaurant Equipment Manufacturers’ Association of India D-20, Local Shopping Complex, (Upper Ground Floor), New Rajender Nagar, New Delhi-110060.

Phones: 011-28745698, Mobile: 99100-48121, E-mail: info@hotremai.org, Website: www.hotremai.org

Be a proud member of ‘HOTREMAI’ and enjoy the benets of being together ...

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www.anufoodeurasia.com

The new marketplace for food & beverage in Eurasia

14-16 April 2016 Tüyap Exhibition Center Istanbul, Turkey

powered by

THIS FAIR IS ORGANIZED WITH THE AUDIT OF TOBB (THE UNION OF CHAMBERS AND COMMODITY EX CHANGES OF TURKEY) IN ACCORDANCE WITH THE L AW NO . 5174.

Organizer:

Hammer Food & Beverage Business Review 94 Anufood_Eurasia_2016_Anzeige_Food_Beverage_Business_Review_185x275mm_GB.indd 1

Partner:

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03.11.15 16:45

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product previe w

SpaceCombi

Many professional Chefs appreciate the multifunctionality and userfriendliness of a modern combi steamer. However, some of them don’t have sufficient room in their kitchen or they need their combi steamers situated suitably for front cooking and at serving stations, where every centimetre counts. With the space saving SpaceCombi models, MKN offers a professional solution which is specially geared to these conditions.

The SpaceCombi is only 55 cm wide, yet still comparably equipped to larger models.

The state-of-the-art MagicPilot touch & slide operating concept with information steps and Favourites function, the automatic cleaning system WaveClean and the consumption display GreenInside are just a few examples of user-oriented features which make the SpaceCombi a high performance professional appliance.

In addition, despite its slim width, it offers astounding capacity: 6 x 1/1GN in SpaceCombi Compact and 6 x 2/3 GN in SpaceCombi Junior.

Analogous to the FlexiCombi, the SpaceCombi is also available in the MagicPilot and Classic versions. So every user can decide for himself or herself whether he/she wants to operate his/her combi steamer similarly to a smartphone; using easy touch and swipe gestures or would they prefer a classical control system.

MKN INDIA mdas@mkn-india.com

Seafood Delicacies

The foundation of MM Fisheries dates back to 1964 when the then pioneer and now leader of the fishery industry marked a niche for itself. They take pride in unveiling themselves as a leader of the seafood market that has paved way for their success. The interesting and gripping history of MM Fisheries was initiated by being associated with the Oberoi Hotel in 1964.

Inviting more business by being true to the business and services they render, got a chance to proudly associate their company with Hotel Taj Mahal since its inception in 1977. Later, with best-proven services, they entered a permanent contract with Hotel Taj Mahal for the next seven years which continued until the late 80’s. Expansion of business is necessary to the company as blood is to the body. The firm belief in this statement has led to the repercussion of expansion of its operations and services in consideration to the sky-rocketing demand of fish and seafood in India. To complement this, company imports best quality of Norwegian Salmon Fish and its portions in addition to various other varieties of Fish and seafood. The company added another feather to their cap by also dealing in import of Basa Fillet (Pangasius Fillet) from one of the renowned company of Vietnam.

To facilitate its customers to enjoy the delicacy of fish and other seafood, they have inaugurated its wholesale outlet and six retail outlets to deliver the extra-ordinary quality of products they deal in high quality fresh, frozen and ready to eat sea food.

MM Fisheries Pvt. Ltd. mmfisheries@hotmail.com

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Crafting Impeccable F&B Equipments Kumar Equipment (India) Pvt. Ltd. is one of the largest manufacturers of commercial kitchen, refrigeration and bakery equipments in India. Its product range includes hot and cold equipments, bakery equipments, bar equipments, beverage equipments, dish washing equipments, cake pastry and ice-cream displays, salad display, racks, storage equipments among others. Kumar Equipment (India) is a certified ISO 9001: 2008 and a ‘Trust Passed’ accredited company.

KEI 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 company’s services also extend to designing, layout and installation of exhaust and fresh air systems as well as LPG pipeline, for facilitating the safety and economy of the projects.

KEI has been associated with kitchen equipment industry for well over two decades, and has been successfully providing its expertise to hospitality industry, residential schools, learning institutes, hospitals, messes of Armed Forces, industrial canteens, clubs, cafeterias, etc. Its operations not only spans across India but is also extended abroad. KEI has two manufacturing units in Bhiwadi, Rajasthan well equipped with latest state-ofthe-art plant and machinery. Robust infrastructure, highly skilled and dedicated workforce, and sound R&D are the company’s strengths.

Kumar Equipment (India) Pvt. Ltd. info@kumarquipment.net, kumar_equipments@ yahoo.co.in

New Age Stick (Cocktail & Mocktail) Avinash Plastics is one of the renowned manufacturers & suppliers of plastic disposable crockery and cocktail sticks & mocktail sticks, which are available in heavy strength to normal strength. The products are available in customised specifications, which have made them preferable choices in the market. Company caters to the needs of various clients that include wholesellers and corporate clients.Company’s strong belief in customer-oriented approach has made it satisfy all its clients to the fullest. This results in bringing repeated orders for the company.

Avinash Plastics avinashplastics@rediffmail.com

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AHU Scent Delivery System

Tableware

Gralit has developed AHU Central Scenting Machine. The scent is delivered through the atomiser installed inside the machine. The pipe connected with the atomiser delivers the scent inside the AHU unit and scent is delivered to every corner of the property where the AHU vent is opening up. The Aroma Oil used in these machines is specifically manufactured accordingly as it requires low viscous fluid to pass through the atomiser. This type of technology can be applied to the highend users ranging from the hospitals to the luxurious five- star hotel properties where area is huge. Gralit India Biotech (GIB) lab with the help of its highly skilled research team understands & develops the fine notes of fragrances exclusively for the hospitality industry. Apart from this, to provide best of variety to the customers, it also regularly tests the blends the technicians have made i.e., their strength, notes & their elasticity. Currently the company is offering more than 100 + fragrances and also deals in customising the fragrances that suits the property.

Gralit India Biotech Pvt. Ltd. gaurav@aerocide.in

One of the best-selling collections in the Skyra Professional Tableware range, the Rose Gold Chafing Dish Collection is also the most charming. It is available in 4 sizes from 2 Ltrs for home dinner parties to 8 Ltrs for larger events.

Across all volumes is a single design language that features a beautiful Rose Copper Lid and Water Pan in combination with a gold stand and finials. The classic contemporary forms are complimented by beautiful bead trimmed handles and slim elegant legs. To finish the detailing are sleek slender rods that hold the burner holder in place. The base is extremely de-cluttered as a result of this design, enabling the focal points to remain on the gorgeous dome lids.

SKYRA Professional Equipment Pvt. Ltd. gmsales@skyra.in

Spray Valves Facilitating to Customise Kitchens

The Aroma of Success

T&S Brass and Bronze Works’ line of spray valves offers a wide variety of high quality options to fit every unique application.

From low-flow efficiency to high-powered performance, the wide range of choices allow customers to customise kitchens to match their priorities. The valves on offer by the company include: EB-0107: At 5.89 lpm, this industry-leading valve is great for heavy use in commercial kitchens.

B-0108: The ergonomic design and lock-down mechanism of B-0108 reduces fatigue when used over long periods. At 5.6 lpm, it is suited for most general applications.

EB-0107-C: When conservation is key, this 2.5 lpm model is perfect for rinsing trays and plates without baked-on residue.

B-0108-C: This ultra low-flow spray valve uses 2.5 lpm and features an ergonomic design, ideal for long periods of use.

EB-0107-J: Having the best of both worlds, the EB-0107-J features a water-conserving 4.1 lpm flow rate but is strong enough to clean baked-on or sticky residue.

Visit tsbrass.com for more information.

T&S Brass rchowdhury@tsbrass.com

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Nuova Simonelli is an Italy-based company producing espresso and cappuccino machines since 1936. The company now owns the Nuova Simonelli and Victoria Arduino trademarks and it has a global presence, being in 120 countries around the world.

Nuova Simonelli is growing strongly with excellent financial ratings as was reflected by the Company to Watch awards in 2011, 2013 and 2014. The intensive investment in R&D and in new technologies allowed the company to become an innovative company in the industry and to be selected as the Official Technical Partner of the World Barista Championship for the last seven years.

Nuova Simonelli stands out for its focus on innovation and for its collaboration with various universities (15 international patents) and it coordinates a strategic network of key stakeholders.

Its wide range of products covering traditional and bean to cup machines and grinders satisfy diverse customer needs. The company’s team of engineers is fully dedicated to pre-and postsales with over 600 days in the field per year.

Constellation Projects info@constellationindia.com

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Chef’s Choice

Soy for You Tofu and Masala Tofu

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 fulllength 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

Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy.

Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called okabe. Its modern name did not come into use until 1400. By the 1960s, interest in healthy eating brought tofu to Western nations. Since that time, countless research has demonstrated the many benefits that soya and tofu can provide.

Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

Tofu is an excellent food from a nutritional and health perspective. It is thought to provide the same sort of protection against cancer and heart disease as soya beans.

Soy For You, a Noida based soyabean based food products manufacturing company is making Tofu in two variants namely; Plain Tofu and Masala Tofu. Plain tofu is essentially Chinese style pressed tofu whereas Masala Tofu has been given flavours of Indian spices like black pepper and cumin. Both are available in packaging of 200gms.

Soy For You ankita.kumar248@gmail.com

Hygienic Tooth Pick Dispenser KMW is one of the leading manufacturers of more than 3500 products for the hospitality industry.

The company with 45 years of history has major production for export to 80 countries. The company exports its products to Matfer, Pujadas, Debuyer & Lacor in Europe, in USA to American Metal Craft, Vollrath, Tablecraft & Alegacy. Company’s product development department keeps developing new product range as per the industry requirements.

The company has recently developed ‘Hygienic Tooth Pick Dispenser’. Traditionally tooth pick is stored in small cylinder shaped holder; when used, by default users’ fingers touch the adjoining toothpick, thus making it unhygienic. The newly developed dispenser dispenses tooth pick without any human fingers’ contact. Since it dispenses one pick at a time as compared to traditional toothpick holders, where user picks up multiple picks, the system is more economical too. It also has higher storage capacity than traditional holders. Moreover, it is presentable & attractive.

King Metal Works sales@kingmetal.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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EXPO WINE & SPIRITS 2016 29

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M a r c h — 1 A p r i l , 2 0 1 6 S h a n g h a i N e w I n t e r n a t i o n a l E x p o C e n t e r, E 7

www.expofinefood.com / www.hotelex.cn Only takes 30 seconds to f inish the pre-registration online and get FREE tickets!

Dec-JanUBM ’16 Sinoexpo Limited.

Organizer:

Hammer & Beverage Review Tel: +86 21 Food 3339 2244Business Mr. Jeff Feng

101 E-mail: jeff.feng@ubmsinoexpo.com

BUSINESS OPPORTUNITY

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A dv e r t is e r ’ s Company

I n d e x Page No.

akasa international 87 alimentaria 32 allied metal works 37, 67 ani glass corporation 14 apple bakery machinery pvt. ltd.

20 anoushka gourmet pvt. ltd.

55 anufoods 2016 94 archii 63 BMS ENTERPRISES 31 bunge india pvt. ltd.

75 constellation projects 71 cremica food industries ltd. fic dabon international pvt. ltd.

07, 15, 43 edt expo 2016 97 edward food research and analysis centre limited 23 euro brand consulting pvt. ltd.

91 fcml distributors pvt. ltd.

73 fha 2016 30 gastroPan 2016 76 gcmmf ltd. (amul) 11 gralit india biotech p. ltd.

16 hindustan refrigeration stores 51 hospitality appliances pvt. ltd.

83 hotelex 2016 101 hotremai 93 i2i consulting 64 ifb industries ltd.

69 kanhaiyalal tandoor pvt. ltd.

53 kanwal foods & spices (india) pvt. ltd.

25 king metal works 13 loom crafts furniture (india) pvt. ltd.

38, 39 MANISHA INTERNATIONAl BIC metal avenues 65 mm fisheries pvt. ltd.

09 mod kitchen equipments pvt. ltd.

77 mosaic houseware pvt. ltd.

47 m.p enterprises 21 munnilal tandoors pvt. ltd.

29 neena enterprises 18 nutech jetting equipments india p. ltd.

26 ocean glassware 05 pan to plate hospitality 19 pl & sons 85 rajkiran kitchen equipment 103 rans technocrats (india) pvt. ltd. bc rational india 24 reliable equipment 81 remington steel arts 100 shamsons foods 49 sial china 2016 99 sial paris 17 skyra professional equipment pvt. ltd.

27 solutionz consulting PVT. LTD. 102 STEC hotelware 61 symega savoury technology ltd.

59 thaifex 2016 95 The new india electric & trading co.

102 the scs agribusiness consultants pvt. ltd.

45 ths consulting pvt. ltd.

89 tropilite foods pvt. ltd.

57 t&s brass 79 unitas foods pvt. ltd.

22 venus industries 01 vkl seasoning pvt. ltd.

35 winterhalter india pvt. ltd.

33 PRODUCT PREVIEW 96 business opportunity 102

* FIC - FRONT INSIDE COVER * BIC - BACK INSIDE COVER * BC - BACK COVER

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intervie w

Directing Tastes and Flavours

By Sharmila Chand What do you enjoy the most about being a Food & Beverage Director?

I have always been a foodie and being in the hospitality industry has given me ample opportunity to work with food. I enjoy working with theme events, exploring new trends and pushing the boundaries. I am excited to try and implement new things.

What do you dislike the most?

Abhay Singh joined Goa Marriott Resort & Spa as the Director of Food & Beverage, in November 2015.

Abhay began his career in 2008 at Renaissance Mumbai Convention Centre Hotel , as F&B Executive.

He then joined Courtyard by Marriott Mumbai International Airport, as Assistant Events Manager and later moved to JW Marriott Hotel Pune as the Events Manager, with the pre-opening team.

While at JW Marriott Hotel Pune, Abhay also worked as a Front Desk Manager for one year. His most recent assignment prior to this present posting was that of Director of Events at JW Marriott Mumbai Sahar.

Abhay belongs to a family of hospitality professionals and is passionate about being in the industry. The excerpts of the interview follow:

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I would say that sometimes it is disappointing that the ingredients are not up to the mark in India’s F&B industry.

Innovation and ideas can only go so far if you don’t have the resources to back it up. Every country in the world that is doing wonders in the F&B sphere is complemented by great ingredients to work with and this is definitely an area for improvement as far as India’s F&B industry is concerned.

Is your job challenging? Can you point out key challenges?

I can say that suiting every guest’s palate can be very difficult in this industry. Tastes and preferences come in an unimaginable diversified spectrum. What is salty for one is insipid for another, what is a great cocktail for one can be lackluster for the other. To be able to balance this and close the gap is one of the biggest challenges an F&B professional faces.

Sometimes I have had to achieve outrageous targets. Those were challenges.

Moreover, dealing with large group movements and having guests of multiple communities / religions in one restaurant, where you need to cater to each of these communities tastes’ sensibly, are some of the challenges for me.

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

The timings, perhaps. But that would have to be in an ideal world, because the

Hammer Food & Beverage Business Review

very nature of the industry means that its peak hours center around meal timings – so I have to work when my guests eat or party!

Can you suggest any tips or insights to the F&B Managers to strengthen their team?

Tr a n s p a re n c y, c o m m u n i c a t i o n , empowerment and trust — these would be the pillars of building a great team.

What is the USP of your F&B outlets / brands?

We have different F&B outlets, each with its own USP. But two that stand out includes Simply Grills, our seasonal riverside dining restaurant with a unique concept.

Here there is no menu, just the fresh catch of the day and your choice of treatment and accompaniments make your meal. AZ.U.R, our transition lounge that adapts to the time of the day, is another wonderful expression in F&B. In the morning it is a breakfast café, during the day it is a great place to relax and read or to have a business meeting, in the evening it transforms into a lounge with wine and tapas where you can unwind over cocktails and conversation.

Finally, how is your experience at the present job? What excites you the most here?

The overall experience in my present job can be summed up in one word — brilliant.

Having enough time to connect with guests is what makes working in a resort property that little bit more special and personalised.

What is your take on the hospitality business in general?

It is one of the most exhilarating industries to be part of, the range of experiences here can be mind-boggling. In this industry, you get to meet all kinds of people from all walks of life on a daily basis, and you can learn something new every day.

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