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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 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
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Despite the presence and popularity of many exotic cuisine restaurants in the Indian food service industry, the perennial appeal of Indian cuisine with its awesome varieties is continuing among our country’s eating out population. What is more, Indian cuisines are gaining global popularity. Especially in the UK, the popularity of Indian dishes like chicken tikka is very much well-known. Now in the backdrop of increasing global popularity of Indian cuisines during the recent years, it is natural that more and more of our high-end food service outlets, especially those housed within five-star and four-star hospitality properties, which cater to a good many inbound tourists as well as highend domestic tourists, would be giving great weightage to Indian cuisine. However, it is unfortunate that most of the Indian cuisine restaurants in the Indian metros and elsewhere give excessive focus on north Indian cuisine, and place less importance on cuisines of other regions of India. North Indian cuisine is an integral part of Indian cuisine, but it is definitely not the only important or enriching element of Indian cuisine. This perception should change; unless our food service industry more extensively celebrates the awesome culinary diversity of Indian cuisine, they would continue to lose a huge market potential. Our food service industry should more proactively promote the regional diversities of Indian cuisine than it is doing now, for Indian cuisine is much much more than dal makhni, seekh kebab, and butter chicken. In the Cover Story of this issue, we have covered the popularity of Indian cuisine across some renowned hospitality properties and food service outlets in the country, and also attempted to ascertain the focus of north Indian dishes within the broad parameters of Indian cuisine. Packaging is a crucial element in the Indian food & beverage industry. The right packaging can facilitate increasing the shelf life of food & beverage products, can enhance their marketability by increasing their attractiveness, and can also provide important information about the products. At the same time, the ideal packaging solution in today’s times should also be user-friendly. In the Business Story, we have attempted to highlight the prospects of food packaging industry and also put forward some pragmatic packaging business opportunities in India, pertaining to our food & beverage industry. The Feature section discusses how the Indian food service industry can better explore the ongoing trend in the urban Indian society towards increased consumption of healthy food & beverages. In the Retail section, we have covered a promising player in the Indian food & beverage retail business. In the Processed Food section, we have endeavoured to cover the growing mayonnaise market in the country. These are only some of the interesting feature stories covered in this Aahar Special issue, which together covers a wide gamut of relevant topics for the Indian food service industry. They are of course, complemented by our exhaustive Q&As and by rich information disseminated through our News, Event and Report sections. I hope our esteemed readers would enjoy reading the pages of this issue, as much we had enjoyed developing their content. With this hope and with the hope of a very successful Aahar 2017, I hereby sign off. See you at Aahar…
Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor.
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Contents
Cover Story
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Departments
The Ongoing Popularity of Indian Cuisine
Business
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Event
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News
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Report
24
Processed Food
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Restaurant Review
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Chef Voice
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Operations
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Health
90
Product Preview
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Interview
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Packaged with Potential
Feature
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Healthy Edge in Food Service
Retail
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Retailing Good Food
Profile
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Wafting Aroma of Lavazza
Agri
60
The Berry Very Healthy
Meat
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A Mollusc and a Delicacy
Beverage
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Sweet Infusions
Pub
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For Partying in the SKY
Theme Cuisine
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The Flavours from the Orient
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SIAL CHINA 2017:
Dedicated Zones for Meat, Dairy, Beverage and Wine For the first time in SIAL CHINA, non-alcoholic beverages and alcoholic beverages will be demarcated into two zones — the Beverage Zone and Wine Zone
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esponding to market trends, Asia’s largest professional food and beverage exhibition, SIAL CHINA, scheduled to be held during 17th -19th May 2017 in Shanghai, will set up four dedicated zones — for meat, dairy, beverage and wine — four of the top product sectors in China in terms of continual fast growing market demands. These four zones will showcase products from international and domestic exhibitors, and SIAL CHINA will provide a platform to promote international industry collaboration and innovation. “As a platform for growing food and beverage industry, it is important that we support market trends. At SIAL CHINA 2016, these four sectors received high interest, and we have seen this momentum carry into SIAL CHINA 2017,” said Jim Liu, the President of SIAL CHINA. The 2016 edition of the show attracted 283 domestic companies, 275 international companies representing 29 countries, and 19 international pavilions to the Meat Zone. Liu pointed out that consumption among upper-middle-class households in China is growing at 17 percent per year and demands for premium food products such as high
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quality meat, dairy products, wine and beverage will soar even higher. “According to the Ipsos survey, 81 percent of the Chinese consumers in the first and second-tier cities often or sometimes buy imported food product,” Liu noted. Through 2016, the meat industry in China remained robust. In 2017, China’s beef importers are expected to grow 15 percent and China will account for one quarter of global pork trade. In response to exhibitor demand, the Meat Zone at SIAL CHINA 2017 will occupy two halls. In the dairy sector, demand for quality dairy products has fueled this sector's growth in China. In 2016, demand for liquid milk grew by 380,000 tonnes, and the 2017 Chinese
SIAL CHINA 2017 Highlights • 3,200 exhibitors from over 67 countries • 80,000 visitors • 149,500 sq. m • 21 product sectors including four dedicated zones: meat, dairy, wine, beverage and wine
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cheese market is expected to become a RMB 5.38 billion industry, up from RMB 3.5 billion in 2015. With the average household in China consuming just one-fifth of an average EU household, potential for the growth in China’s dairy market is significant. At SIAL CHINA 2017, for the first time at SIAL CHINA, non-alcoholic beverages and alcoholic beverages will be demarcated into two zones — the Beverage Zone and Wine Zone. As a whole, China’s beverage sector grew below one percent in 2015. China, however, remains the world’s largest consumer of alcoholic beverages, with its consumption expected to come in at 84.37 billion litres in 2016. SIAL CHINA is dedicated to offer an impressive and international experience to exhibitors and professional visitors.
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event
EquipHotel 2016 For five days in November, the trade show in Paris was the backdrop for innovations, trends and business meetings for the France's and international hospitality sector
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he 2016 edition of EquipHotel, held in Paris from 6th-10th November, welcomed a total of 105,511 hospitality and catering professionals who, during the five days of the event, explored the very best that the market has to offer in the hotels, restaurants, and catering (HORECA) sector, thanks to the offering of nearly 1,600 exhibitors at the event. This 2016 edition confirmed the status of EquipHotel as the essential Director of Foodservice & Hospitality, Retail, business event, welcoming professional Healthcare, Communication & Culture Division, visitors and more specifically 250 Reed Expositions France. top buyers, with investment plans “Once again this year, hospitality from all over the world, said Boris and food service professionals Provost, Director of EquipHotel. flocked to the show in their “EquipHotel is the show that masses,” Menegaux noted. offers a cross-industry and high With numerous discussions quality offering in one venue, and and competitions at the event, this advantage has increasing EquipHotel also offered hospitality appeal to international visitors, who professionals multiple opportunities this year came from 130 countries,” to showcase their innovations. Corinne Menegaux Provost pointed out. A total of 201 international and 49 French Highlights top buyers – purchasing directors, hotel EquipHotel opened its doors to a new directors, architects, designers, importers visiting experience featuring special events, etc. – came to the show to find solutions for visitor trails and pragmatic insight sessions, their investment plans all around the world. The combining business subjects and trends to show in particular welcomed a delegation of offer accurate responses to visitors. Some of investors from Asian markets. them were: For more than 50 years EquipHotel • STUDIO16: The first-ever ephemeral has been helping international hospitality establishment built over three floors. An and catering professionals decode trends, ambitious and successful project which discover innovations and build their networks, projected visitors into the heart of the hotel of with the firm intention of offering new the future. Each space and floor exhibited and solutions and growth drivers for everyone decoded the major trends in hospitality and operating in the hospitality and catering catering of today. industry. Over the years, the event has • CAPSULES: These sources of inspiration established itself as a source of inspiration and for decoding solutions highlighted for architects, decorators and designers from four themes — accessibility, sustainable all over the globe. development, working conditions and the spa. The event is organised by Reed Expositions They offered business levers for professionals, France under the supervision of Corinne more than ever keeping a close eye on the wellMenegaux. being of a clientele with wide-ranging profiles. “This excellent EH16 edition delivered on all • SIGNATURE: This brand new space of its promises thanks to the continued support dedicated to fabric and furniture brands, of all of our partners, the increasingly extensive hosted a handpicked selection of 30 offering of our exhibitors and a visitor audience prestigious brands aimed at specifiers for with purchasing plans,” said Menegaux, the contract furnishing market.
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EVENTS’ CALENDER Sigep 2017 21-25 January 2017 Remini Fiera, Italy www.en.sigep.it Sirha 2017 21-25 January 2017 Eurexpo, Lyon, France www.sirha.com Gulfood 2017 26 February - 2 March 2017 Dubai International Convention & Exhibition Centre www.gulfood.com Aahar 2017 7-11 March 2017 Pragati Maidan, New Delhi www.aaharinternationalfair.com Expo GastroPan 2017 23-25 March 2017 President Expo Center, Targu Mures, Romania www.gastropan.ro/en HOTELEX 2017 28-31 March 2017 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn Food and Hotel Vietnam 25-27 Apr 2017
Saigon Exhibition and Convention Center, Ho Chi Minh City, Vietnam www.foodnhotelvietnam.com Tuttofood 2017
8-11 May 2017 Fieramilano, Italy www.tuttofood.it HOFEX 2017
8 - 11 May 2017 Hong Kong Convention and Exhibition Center, Hongkong www.hofex.com Thaifex- World of Food Asia 2017
31 May- 4 June 2017 Impact Challenger & Exhibition Center, Thailand www.worldoffoodasia.com
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Meet us at AAHAR 2017 Hall No. 18
Upper Level
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Aahar 2017: Poised to be a Success Story
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ahar, the international food & hospitality fair, will be taking place at its regular venue of Pragati Maidan, New Delhi. This would be the 32nd edition of Aahar. Aahar is regarded as the largest trade fair in the food & hospitality sector in India. The 32nd edition of the mega annual show for the food & beverage and hospitality industry would be taking place during 7th -11th March 2017. The forthcoming event is being organised by India Trade Promotion Organisation (ITPO). Aahar 2017 will be demarcated into two separate but concurrent exhibitions. They are ‘Hospitality India’ covering hotel& restaurant equipment and supplies, and
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‘Food India’ covering food, processed food & beverage products. The impressive product ranges displayed at the fair would include bar accessories, bed, bath and table linen, bakery products and equipments, chafing dishes, tableware, cutlery, chopping boards, crockery, glassware, garden furniture, kitchen ware, spa amenities, stainless steel products, brass platters, toiletries, sanitary fittings, laundry equipment, dish washing machines and packaging machinery related to food products, among others. The event is expected to be visited by a galore of professionals and entrepreneurs from the food & beverage and hospitality industry. Like the previous editions of the show Aahar 2017 is also expected to give a fillip to the business potential of Indian food service and hospitality industry. Besides facilitating business, Aahar also serves as a platform for the food & beverage and
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hospitality industry players to disseminate/ gather relevant information and gauge trends that can greatly benefit many participants. Here it deserves a mention that about 1,000 exhibitors from India and abroad showcased their products at Aahar 2016, which was a marked improvement from the figure of 872 exhibitors, who took part in Aahar 2015. 75 foreign participants from Canada, Germany, China, Hong Kong, Indonesia, Japan, Korea, Italy, Kyrgyzstan, New Zealand, Pakistan, Poland, Taiwan, Spain, Thailand, Norway, Turkey, and USA took part in Aahar 2016. Around 50,000 trade visitors visited Aahar 2016. Going by the ongoing trends in the Indian food & beverage and hospitality industry it can be safe to assume that the forthcoming edition of Aahar is expected to supersede even these impressive figures of Aahar 2016, and is poised to become a stupendous success story worth emulating.
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Choko la Launches First ‘Baby’ Boutique in Delhi Premium chocolate brand, Choko la recently launched its first Choko la 'Baby' boutique at Fortis La Femme hospital in Greater Kailash, New Delhi. This outlet is a first in the series that focuses only on new born baby celebrations. “Our endeavour of spreading happiness truly comes alive with the launch of Chokola Baby. The idea came up, when we felt the need to cater to the new parents. Through this concept, we are getting a beautiful chance to serve the family of new born babies and become an integral part of their celebrations,” said Vibhu Mahajan, COO, Choko la. With the launch of its Baby outlet in Delhi, Choko la now has a total of seven outlets across the country besides the e-commerce website chokola.in. The format of the new outlet remains similar to the flagship model with obvious additions of blue and pink colours, targetting the right audience — the new parents.
Choko la Introduces Meringue-based Macarons Premium chocolate brand Choko la recently introduced a range of delectable and colourful meringue-based confection macarons to spread cheer in this festive season. The macrons come in a variety of flavours such as earl grey, orange, rose, salted caramel and chocolate. This dainty French cream-filled sandwich cookie with a crisp outer shell of meringue melts in the mouth as one discovers a burst of flavour in the creamy filling; a perfect bite size snack to lift up one’s mood instantly. Choko la also offers customised flavours like lemon, vanilla, pistachio, coffee and mixed berries for macaron lovers.
Demand for Italian Artisan Gelato on the Rise: Report For Italy, the most reliable estimates show an annual per capita gelato consumption of 12 kg, with a constant growth rate and a turnover of more than 2 billion Euros, according to a report by the Italian Exhibition Group. In Italy, there are approximately 39,000 gelato parlours (including coffee bars and pastry shops that also sell artisan gelato), approximately 10 percent more than it was five years ago. There are 1,100 gelato parlours in the United States, 1,200 in Japan and approximately 200 in Australia, the report said. Italian artisan gelato is increasingly popular abroad, to the point that there are approximately 20,000 Italian-style artisan gelato parlours throughout the world with a constant growth trend. Thanks to its gelato 'vocation', Italy is also the world leader in the manufacture of machines and equipment for gelato and gelato parlours, according to the report.
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Hotel The Royal Plaza Unveils New Party Destination Hotel The Royal Plaza, New Delhi recently launched a new party destination, Royal Brewery Bistro, that offers a variety of draft and international beers. Molecular cocktails, a private wine cellar, exquisite cigars and other innovative food and entertainment options are other highlights of the bistro that sports an interior inspired by vintage industrial themes. In the near future, it also plans to provide delicately brewed concoctions of its own. The menu prepared by the Executive Chef of the hotel, Atul Shanker Mishra comprises delectable delights ranging from freshly made pizzas to Australian lamb chops, scrumptious shrimp and avocado salads to a wide variety of desserts. “Royal Brewery Bistro is one-of-a-kind bistro which will become an instant hit for the go to places in New Delhi. We will be offering many innovative drinks, gourmet dishes, an intensive international beer and wine list, exquisite cigars at RBB along with much more fun and entertaining segments for our guests all day long from 12 pm to 1 am. We are also planning on brewing our own exotic beer concoctions in the future,” said Amit Chauhan, Director-Operations, Royal Brewery Bistro.
The Baking Company Ties-up with Amazon Now With an aim to make its range of products available online, Bangalore-based Brigade Hospitality Services Ltd (BHSL), a wholly owned subsidiary of Brigade Enterprises Ltd., recently announced the tie-up of its patisserie offering, The Baking Company (TBC), with Amazon India’s online grocery platform Amazon Now. “TBC being the first patisserie brand on Amazon Now has the advantage of creating brand awareness and building a database of online shoppers,” said Vineet Verma, Executive Director, Brigade Hospitality Services Limited. The patisserie will primarily target the young generation, who prefer the leisure and convenience of shopping online, and corporate employees who would like to receive short-eats at their desk or to take a sweet bite of break between work.
Carl’s Jr. Launches Mutton Burgers As part of its ‘muttonization’ drive to woo patrons, California-headquartered burger chain, Carl’s Jr. recently launched its new variants of mutton burgers — Korma Mutton, Mint Mutton, Awesome Onion Mutton and Mutton Famous Star. “There was a keen interest for mutton when we launched Carl’s Jr. in India, in 2015, so we are very excited for our guests to finally taste our products,” said Samira Chopra, Director, Cybiz BrightStar Restaurants Pvt. Ltd. Starting from a humble hot dog cart in 1941, Carl’s Jr., together with its sister brand Hardee’s, has emerged as a global QSR icon with over 37,00 licensed and company owned restaurants across 39 countries. Cybiz BrightStar Restaurants Pvt. Ltd., owned by CybizCorp, through a master franchise agreement with CKE Restaurants Holdings, Inc., (CKE), parent company of Carl’s Jr, brought the QSR chain to India.
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Planning to Installation World Class Commercial Kitchen Equipments
Danone Launches Infant Nutrition Brand ‘Aptamil’ In line with its plan to strengthen nutrition portfolio in India, French nutrition and dairy major Danone launched in mid January its flagship infant nutrition brand 'Aptamil' in the country. The brand contains a special nutrient that supports brain and eye development among infants, the company said. “These nutrients in Aptamil are also required to support the developing immunity of infants,” the company said in a statement. “We have aggressive plans to introduce many new products in India this year to strengthen our nutrition portfolio,” Managing Director of Danone India, Rodrigo Lima said. “At Danone, we ensure that our products are tailored to meet the nutritional needs of different consumer groups, based on the latest science and local nutritional insights,” Lima added. Noting 'Make in India' as central aspect of its growth strategy, Lima pointed out that Aptamil would also be manufactured in India at its facility at Lalru, Punjab. “We have invested over Rs 150 crore to upgrade the machinery at this plant that we acquired from Wockhardt in 2012,” Lima pointed out.
Starbucks Brings Teavana Beverages to India
Rajkiran Kitchen Equipment
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Tata Starbucks Pvt. Ltd. announced in January the introduction of Teavana beverages as a core offering across its 88 stores in India. The launch of Teavana brings for the very first time an entirely modern tea experience for Indian customers, giving them the opportunity to enjoy a range of 18 distinct tea offerings including an Indian signature tea, iced teas, brewed hot teas and tea lattes with bold, layered flavours. “We are pleased to introduce a new and modern tea experience with Starbucks Teavana,” said Sumitro Ghosh, CEO, Tata Starbucks Pvt. Ltd. “Our customers in India increasingly want new and different tastes and experiences. This is a tremendous opportunity to leverage the company’s expertise in creating handcrafted customised beverages, sourcing only the finest ingredients served in best-in-class environments, thereby creating incredible customer experiences,” Ghosh stated. Inspired by the rich Indian tea legacy, Starbucks Teavana collaborated with Tata Global Beverages Ltd. to create a signature innovation especially for India — India Spice Majesty Blend — which is an invigorating blend of full leaf Assam black tea with rich spice infusion of whole cinnamon, cardamom, cloves, pepper, star anise and ginger. “With the India Spice Majesty Blend, we have further strengthened our partnership with Tata Global Beverages to create a signature India innovation that is bold in flavour and rich in heritage,” Ghosh asserted.
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Most Bakeries Found Flouting Safety Norms in Maharashtra
Momo Café at Courtyard by Marriott Makes a Mark
Most bakeries in Maharashra are violating operational and sanitation rules of Food Safety and Standards Authority of India (FSSAI), according to a Food and Drug Administration (FDA) Maharashtra report. FDA Maharashtra recently inspected 126 bakeries between 3rd-9th January and out of these 126 bakeries, a whopping 120 were found to be flouting the FSSAI norms, Maharashtratoday. in reported. The inspection came in the wake of the massive fire that led to the death of six employees, who were sleeping inside Bakes N Cakes bakery in Kondhwa on 30th December 2016. After the deaths of the workers were reported, the issue of bakeries running without the mandatory licence came to the fore as the owner of Bakes N Cakes had been found to be running the business without the licence, according to the report. Of the 126 bakeries that the FDA inspected recently, 30 were found to be running the bakery without the mandatory licence or registration. In 18 bakeries, workers were found to be living inside the production area, which is prohibited. The remaining 72 bakeries were found faltering on hygiene and sanitation norms.
Momo Café at Courtyard by Marriott emerged as the winner of the 'Best 24 Hours Dining Restaurant in South India' at the recently concluded Restaurant India Awards 2016, organised by Franchise India. Restaurant India Awards 2016 is a top honour bestowed upon the best in the industry who have worked at raising the bar in the food and beverage domain. “It is absolutely wonderful to be recognised as the finest 24 Hour Dining Restaurant across the whole of South India. We at the Courtyard by Marriott are always committed to providing great value to our customers and this win has just proven it,” said Ganeshan Maniyan, Manager, Food and Beverage, Courtyard by Marriott. Maniyan received the award from the celebrity Master Chef Sanjeev Kapoor and Niren Chaudhary, the President of Yum! brands.
McDonald’s Introduces Masala Dosa Burgers In line with its strategy to attract a wider segment of the Indian consumers through local culinary delights, global fast food giant McDonald’s has now introduced masala dosa burgers with molaga podi sauce in its breakfast menu. Masala dosa is a staple of south Indian cuisine. Besides, the Masala Dosa Brioche, the newly introduced breakfast menu also includes Masala Scrambled Eggs as well as familiar stuff such as waffles, hotcakes and hash browns. “We continue to look at inspiration from Indian cuisine and bring them within McDonald’s format, which will give you flavours from the west but the familiarity of Indian food,“ said Amit Jatia, Vice-chairman of Westlife Development, which runs McDonald’s restaurants in the west and south. McSpicy Paneer, BigSpicy Paneer Wrap, McAloo Tikki are some of the other items which were inspired from Indian cuisine that were earlier introduced in the McDonald’s menu.
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Second Edition of Food for Thought Fest Held The South Asian Association for Gastronomy celebrated the second edition of the Food For Thought Fest at Taj Palace Hotel, New Delhi, which was held during 23rd-24th December 2016. The festival was organised in four segments —Thought Fest, Food Fest, Fun Fest and Gastronomy Bazaar. Each part offered a different aspect of entertainment, knowledge and bonhomie as visitors met, mingled and participated across the various events. The show also had 'cookouts' and discussions. The Food for Thought Fest had a power-packed schedule of panel discussions with prominent speakers on various topics around gastronomy, ranging from edible flowers to sustainable food. Nitya Mehra, Director of Hindi film Bar Bar Dekho, spoke about 'Casting Food: Is Culinary Research Important in Creating Authenticity in Cinema?', while cricket legend Virender Sehwag spoke about the philosophy of 'Fitness through Food.' Chef Seema Chandra moderated a panel comprising of industry experts like Priya Paul, Chairperson of Park Hotels; Chef
Sabyasachi Gorai and Suresh Hinduja, which was titled 'Food and Mood.' The prominent Royals of India — Prince Manvendra Singh Gohil of Rajpipla, Yuvrani Chitrangdha Raje Singh of Jammu and Kashmir, Maharaja Pradyot Deb Burman of Tripura, along with Neha Prasada (the author of Dining with the Maharajas) and moderator Ruchira Hoon spoke about their culinary heirlooms at length and of course addressed the question of the hour: 'What Do the Royals Eat?' There was also a tea tasting and wine familiarisation session carried out by tea experts and wine sommeliers. The food festival showcased authentic flavours from the Maldives, Sri Lanka, India, Nepal, Bhutan, Afghanistan, Pakistan and Bangladesh. “The second edition of the Food for Thought Fest was a bigger edition, which offered a great platform to showcase the diverse culinary heritage of all countries of the SAARC region,” said Maneesh Baheti, Founder, South Asian Association for Gastronomy.
FSSAI to Cap Caffeine Content for Energy Drinks The Food Safety and Standards Authority of India (FSSAI) will limit caffeine content in energy drinks from 1st July 2017, according to a government notification. As per the notification, non-alcoholic beverages with more than 145mg of caffeine per litre will be called 'caffeinated beverage', not energy drinks, and caffeine content in these beverages should not cross 300mg per litre irrespective of the source of the caffeine. It also prescribed the specific labeling requirements for caffeinated beverages. Any additional item or ingredient proposed to be added other than the substances prescribed in the standards will be subject to approval by the food authority after safety assessment and substantiating scientific evidence, the notification pointed out.
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Aditya Birla Retail to Add 30-40 Supermarkets in 2017 Aditya Birla Retail Limited (ABRL), which operates supermarkets and hypermarkets under the More brand, plans to add 30-40 supermarkets this year, media reported. According to the quote of Pranab Barua, Business Director (Retail and Apparel) at Aditya Birla Group, which was published in Mint, the plan is to make its food and groceries business even bigger than the conglomerate’s apparel business, Aditya Birla Fashion and Retail Ltd., in the coming years. The opportunity in the food and groceries business“is much bigger than anything we have; much bigger than the apparel business”, according to Barua. ABRL, which operates 487 supermarkets and 19 hypermarkets, could add 30-40 supermarkets or even more next year. “This is a business of scale, margins will always be low. Make money by scale,” Barua explained.
Domino’s Launches First Dessert Pizza Leading pizza chain Domino’s Pizza India recently launched its first dessert pizza — the Choco Pizza. It offers a delectable combination of choco-brownie, choco cookie, cheesecake and coconut nougatine topped with choco fudge sauce over a crispy baked wheat thin crust pizza base. Choco Pizza will be available at the price of Rs. 199.Domino’s also announced the launch of another new pizza product, Quattro Formaggi Burst Pizza. Quattro Formaggi builds on the popular Cheese Burst Pizza, making it even more special with four cheese flavours. Gouda and cheddar in liquid form for the molten cheese experience, Mozzarella for stretch and Ricotta for the fresh sign off to the palate. Announcing the new offering, Dev Amritesh, President & Chief Business Officer, Domino’s Pizza India, said, “Both the Quattro Formaggi Pizza and Choco Pizza are meant for our discerning foodie customers. Both these delicious products are made for foodies and made by foodies.” “Both the Quattro Formaggi Pizza and Choco Pizza are about indulgence — just right for the food that we look for in winters. While the Quattro Formaggi elevates the Cheese Burst Pizza, the Choco Pizza is a pizza style sharable dessert option for our consumers,” S. Murugan Narayanaswamy, Senior Vice President, Marketing, Domino’s Pizza India, said.
Amul to Launch Camel Milk Soon Dairy major Gujarat Cooperative Milk Marketing Federation (GCMMF), which sells products under the Amul brand, will soon start marketing camel milk, according to reports. Speaking at an exhibition organised by NGOs 'Sahjeevan' and 'Foundation for Ecological Security' in December 2016, GCMMF's Marketing Manager, Hardeep Banga said that the cooperatiave would launch camel milk in 500 ml bottle in the next three months. "We are going to market camel milk in the next three months. Initially, it will be sold in Ahmedabad through Amul booths, in 500 ml bottle,” Banga was quoted as saying. Amul will later sell camel milk in Delhi and Mumbai as well. The announcement to market Amul camel milk came after Food Safety and Standards Authority of India (FSSAI) operationised standards for camel milk. “We took two years to come out with standards. The standards will help better marketing of camel milk in cities,” FSSAI's Chairman, Pawan Agarwal said at the event.
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Bikano to Introduce ‘Ready to Eat’ Food Products in 2017 Processed food major Bikano is set to introduce ready to eat products such as Shahi Paneer, Rajma and Saag in the domestic food market early this year. “Bikano’s vision is towards a healthy India with focus on preparations of products in a hygienic environment with strict quality measures and with the correct proportion of nutritional value, which ultimately supports idea of being healthy yet keeping the traditional taste alive,” Manish Aggarwal, Director, Bikanervala Foods, said in a statement. “We plan to enhance our production capacity to meet the increasing demand in domestic market, over the next two to three years” the statement said. The company has already started exporting ‘Ready to Eat’ products in overseas markets including the US, Dubai, the UK, Canada and New Zealand, the statement added.
www.tarinihygiene.in
Tarini Hygiene (India)
Future Group Launches WhisQ Retail giant Future Group on 20th December 2016 announced the launch of its first one-stop baking brand — WhisQ. The baking range integrates the best minds in the industry to give customers a premium home product for easy baking and a lavish experience, the company said in a statement. WhisQ integrates the finest German technology by leading manufacturer Fackelmann with the baking expertise of ace celebrity Baking Chef Pooja Dhingra, the statement added. “Indians are experimenting with food a lot and baking is an important part of it. People of all ages are trying their hand in baking but struggling to find the best quality baking equipment. We aim to close this gap for them with WhisQ,” said Avni Biyani, Founder, WhisQ. “It will offer a wide range of baking products manufactured with the best German technology. The combination of our customer insights and Pooja Dhingra’s baking expertise makes WhisQ the best baking solution to the customers,” Biyani added. WhisQ range comprises a wide range of baking products — from fondant rollers, whisks, macaroon kit, to moulds, measuring spoons and fondant decorators — which could address every little need of the users. “As a home baker, it gets really difficult to source the best tools and equipments for baking. With WhisQ, we aim to help them get the best technology along with a wide range of baking equipments and ingredients. The products will take the experience of home baking to a higher level,” Pooja Dhingra, Co-Founder, WhisQ, explained. WhisQ also has a range of baking pans in varied shapes to make tiered cakes, muffins, dainty fairy cakes, and tarts. With WhisQ, one can also now introduce children to baking with cheerful cookie cutters and animal shaped baking moulds.
GAIA Launches a Healthy Snack
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India’s leading health and wellness brand GAIA recently launched Crunchy Muesli – Amaranth, a nutritiously satisfying meal-in-a-bowl that is not only time-friendly but also saves you from potentially eating something fattening throughout the day. Packed with the goodness of fibre, protein and antioxidants, this wholesome food is a mix of healthy multi-grains like rolled oats, wheat and corn flakes, along with almonds, raisins, millet and assorted seeds of amaranth, pumpkin and sesame. One can enjoy Gaia Crunchy Muesli Amaranth with milk, yogurt, ice-cream or simply munch on it as an all-day guilt-free snack.
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REPORT
Consumers Can Get Service Charges Waived Off
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ervice charges levied by the hotels and restaurants are discretionary / voluntary and a consumer dissatisfied with the services can have it waived off, the Ministry of Consumer Affairs, Food and Public Distribution, Government of India, said in a notification dated 14th December 2016. The notification took note of the fact that the Ministry received several complaints from customers regarding hotels and restaurants following the 'unfair' practice of charging 'service charge' in the range of 5-20 percent, in lieu of tips. A consumer is forced to pay the charge irrespective of the kind of service provided to him/her. The consumers are also required to pay service tax on this service charge so collected by the hotels and restaurants, the notification noted. It further added that the Consumer Protection Act, 1986, provides that a trade practice which, for the purpose of promoting the sale, use or the supply of any goods or for the provision of any service, adopts any unfair method or deceptive practice, is to be treated as an unfair trade practice. Through the notification, the Ministry
requested the state governments to sensitise the companies, hotels and restaurants in in their respective states regarding the provisions of the Consumer Protection Act, 1986. “Information may also be disseminated through display at the appropriate place in the hotel/restaurant that the ‘service charges’ are discretionary/voluntary,” it added. The Hotel Association of India, on the matter being taken up with them, observed that the service charge is completely discretionary. The National Restaurant Association of India (NRAI) that claims to represent over 100,000 restaurants in the country, however said that inclusion of service charge in a restaurant bill is a “common and accepted practice”. In a statement entitled “NRAI’s take on levy of service charge in restaurants”, the association added that there are even judicial pronouncements to support that service charge can be charged by hotels and restaurants. The same has been upheld by the National Consumer Disputes Redressal Commission, NRAI said, citing several cases.
The restaurant association even went on to suggest that people unwilling to pay the service charge should not use the facility offered by the restaurant in the very first place. “It is a matter of policy for a restaurant to decide if service charge is to be levied or not. Information regarding amount of service charge is to be clearly mentioned / displayed by restaurants on their menu cards or otherwise also displayed, so that customers are well aware of this charge before availing the services and can use their discretion of not using the facility offered by the restaurant,” NRAI said in the statement. Several instances of heated spats between patrons and employees at eateries regarding payment of 'service charge' have been reported in the media following the wide publicity that the notification of the Department of Consumer Affairs generated. “I feel there should be a clear guideline/ directive to this policy as it might lead to confusion and implementation issues,” said Dhananjay Kumar, General Manager, The Suryaa New Delhi.
Demonetisation for the Indian Food Service Business
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nitially, the recent demonetisation of Rs.500 and Rs.1000 rupee notes, which came into effect on 8th November, adversely affected the restaurant business in several parts of the country, as consumers were induced to cut back on discretionary spending in the wake of severe cash crunch. In a country where cash accounted for more than 90 percent of all transactions before 8th November, suddenly 86 percent of the currency in circulation was removed. It made the cash in hand much more costlier. In such a situation, how can one have the time and money to pay for restaurant bills, when one is having not enough cash to buy even the daily necessities, and when one is busy standing in queues before ATM or banks for hours together to get a handful of cash? It is a well-known fact that most of the daily purchases in average Indian households like fruits, vegetables, milk, groceries, maid’s salaries, etc. are made in cash only, and thus cash crunch affected our daily expenses, resulting in hugely curtailing our non necessary or discretionary expenditures like going to eat out.
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Though significant sections of the miniscule elite section of India who are very much familiar and accustomed to digital payments, remained largely unaffected by the demonetisation, but the restaurant business in India couldn’t just sustain by solely relying on them. Many restaurants in the capital and elsewhere in the country, especially those small restaurants whose only route of revenue from the guests is through cash transactions, and who were/are not having electronic payment facility, experienced exceptionally thin attendance in early part of November. Waiters were also not getting tips. As expected, the worst hit was the small eateries and roadside dhabas. The restaurants which were offering food & beverages and ambience at very less margins, suffered losses due to this slump in footfalls. Now more than two months after domonetisation, the cash crunch in the economy has eased quite a lot, but not completely. Guests are coming back to restaurants again. However, despite the short-term setbacks that many food service businesses across the country suffered, there
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is no denying the fact that demonetisation could yield some long-term benefits to the Indian restaurant business. Firstly, this mammoth economic exercise has made it difficult for many restaurants and other food service outlets to dodge taxation and pile up black money, and use some of that unpaid tax money to pose unfair competition to restaurateurs who are honest. Moreover, the exorbitant real estate prices for restaurants in metros could expected to be reduced to a great extent in the near future as a result of this demonetisation, as it is common knowledge that tonnes of black money at play in our economy for years had been largely responsible for the escalating real estate prices, which in turn has impeded the growth of our restaurant business by a not so insignificant extent. The effect of this demonetisation is also expected to induce many small eateries in the country, who earlier relied solely on cash transactions, to opt for electronic mode of payments too. This in turn would make the financial transactions of the Indian food service industry more accountable than it was before.
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R E P O R T / APPOINTMENTS
The Janpath Hotel Hosts Month-long Biryani Festival
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n a bid to help its guests beat the winter simply by savouring some delectable dishes, India Tourism Development Corporation’s The Janpath Hotel in Connaught Place rolled out
Chef Ashvini Kumar Four Points by Sheraton Navi Mumbai recently appointed Ashvini Kumar as its Executive Chef. Chef Ashvini has more than 18 years of experience in the hospitality industry. A diploma holder in hotel management from Indo American Hotel Management Academy, Visakhapatnam, Andhra Pradesh, Chef Ashvini began his career with the Marriott group in Goa. Prior to joining Four Points by Sheraton, he has worked with The Regenza by Tunga in Vashi, Navi Mumbai; Novotel Ahmedabad and Novotel Bengaluru Tech Park among other reputed hospitality properties.
Pratik Pota
in December a month-long biryani and shorba (Arabic for soup) festival at their popular all-day dining restaurant Gulnar. “Keeping in mind the December chill, we are serving the biryanis with rogni gravies, along with piping hot shorba and yakhni that can help the body keep warm,” said R.K. Sharma, General Manager, The Janpath Hotel. The crunchy and wide range of papapds also added to the overall experience of the delectable fare. The shorbas too came in wide varieties including chicken, dal and tomatoes. “The biryanis served at the festival offer a completely different experience to our gusts. Blending the Hyderabadi and Awadhi traditions of biryani preparations, our chefs have created something new out of this age-old favourite dish,” Sharma noted. Six varieties of biryanis were served at the restaurant between 1.00 p.m. to 11 p.m until December 31. These comprised three vegetarian varieties – katahal (jackfruit), motia and soya-chaap — and three non-vegetarian varieties — chicken, mutton and kebab biryanis. The somewhat unconventional selection of biryanis itself spoke volumes about the innovations with recipes attempted at the festival. “We have introduced these recipes in a bid a bid to experiment with the innovations and considering the positive response we have received from our visitors so far, we might introduce the dishes in other restaurants as well,” Sharma pointed out. Offered at just Rs. 350/ for a pot of vegetarian biryani and Rs. 450/ for that of a non-vegetarian variety, the message that The Janpath Hotel sent out to all its visitors this December was loud and clear – just dig in and enjoy the winter as it comes!
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Jubilant FoodWorks Limited (JFL) named Pratik Pota as the Chief Executive Officer. Pota will succeed Ajay Kaul and would assume the role and responsibilities as CEO and whole time Director and key managerial personnel of the company with effect from 1st April 2017, an official statement said. Pota, an alumnus of Indian Institute of Management Calcutta and BITS Pilani, joins the company from PepsiCo India where he was the Chief Operating Officer, Foods & Beverages. Prior to this, Pota held various leadership roles at Bharti Airtel and Hindustan Unilever. He has over twenty-four years of experience in FMCG and telecom industry.
Chef Sanjay Mamgain Mid-market hotel chain Lords Hotels & Resorts recently appointed Sanjay Mamgain as its Corporate Executive Sous Chef. With over two decades of experience in the hospitality industry, Chef Mamgain has worked with many of the leading hotel kitchens across the country. Prior to his latest appointment at Lords Hotels & Resorts, Mamgain served as the Corporate Executive Chef cum Preopening Core Chef at VITS Hotels Mumbai. In the past, Chef Mamgain had served as the Executive Chef with Orchid Hotel & Convention Center, and with The Pride Hotel.
Rohan Sharma Rohan Sharma was recently appointed as the Assistant Food & Beverage Manager, Courtyard by Marriott, Chennai. In his new role, Sharma will be responsible for planning and executing the operational and promotional activities related to F&B. Sharma brings with him over eight years of experience in the hospitality sector. He began his career as a management trainee at the Goa Marriott Resort & Spa. Since then he has held several key positions within the Marriott Group and has had a remarkable career progression.
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Homespun Ingredients with Progressive Eurasian Flavours by Executive Sous Chef Abhishek Gupta Abhishek Gupta has joined The Leela Ambience Gurugram Hotel & Residences, as Senior Sous Chef Tournant. Recently he has been promoted as the Executive Sous Chef of the hotel. Before joining this hotel, Abhishek has worked for some of India’s most recognisable brands. The Chef believes in gathering influences from global food cultures to make his cooking unique. His work
he is pursuing Pro Chef Certification from CIA – Culinary Institute of America, Hyde Park, NY as he strongly believes in continual education. He has recently travelled to Copenhagen, Denmark, where he was trained under Rene Redzepiowner and Chef in Two Michelin star and world’s number one restaurant Noma. His close work and research with the Noma team has lead
in a perfect dish with thoughtful flavours & imaginative presentation, thereby giving the menu an inclination towards the 'Umami' taste. Following Chef Signature dishes are to be presented to the guests every Saturday, in The Elitaire Lounge from Saturday, 11th February, 2017 onwards. Get ready to be surprised!!
has taken him from metros like Kolkata and Mumbai to tourist destination like Jaipur, and now to the Millennium City. He is an important and integral part of the kitchen team and his culinary skills have won the hearts of many of the patrons at the hotel. The Chef’s talent was recognised as early as during his foundation years at IIHM, where he received the ‘Student of the Year’ award for the 2002-05, in Kolkata. It did not stop there, obviously. He definitely deserved more and he was awarded with James Beard Foundation Scholarship award in August 2012-2013 for his education, experience and efforts. Presently
him to understand the nuances of each dish and every ingredient used in the dishes. Keeping his research alive, he has developed his own menu, where ingredients are given a flavourful progression keeping Indian, Asian and European classics in mind. These are also a reflection of various preserving and curing techniques such as fermentation, smoking, salting and pickling. This is seen in his food and has helped to enrich the natural flavours and taste of all ingredients. He uses both ancient and modern cooking styles such as slow cooking, sous-vide and application of food science, resulting
Price: • 8 course set menu for Rs. 5250 Plus tax per person (with food and gourmet juices) • 8 course set menu for Rs. 7500 Plus tax per person (with food and wines) Time: • 7:30 pm onwards in Elitaire Lounge For booking please contact: Rupinder Kaur at 9717596082 or email at rupinder.kaur@theleela.com Limited Seats. Book Now! Advertorial
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C OV E R S TO R Y
Indian cuisine has an awesomely wide variety of dishes within its ambit, comprising regional and traditional dishes which are native to India. Ranging from North Indian food to Rajasthani, Bengali, Kolhapuri delicacies et al., Indian cuisine embraces a variety of dishes from its different regions. As the soil, climate, culture, occupations, etc. in India differ from region to region, the locally available vegetables, herbs, spices too differ in India from region to region, making Indian cuisine extremely diverse. And now Indian cuisine is gaining international popularity. It is even finding space on international television channels.
The Ongoing Popularity of
Indian Cuisine A
s more and more people are travelling abroad, the gastronomic tastes of Indians are undergoing a change and one finds that several outlets focussing on Thai, Veitnamese, Mexican and other exotic cuisines are having impressive presence in the Indian food service industry. But Indian cuisine still not only rules the roost in India, it is also getting popular globally. And while one would believe that it is the chicken tikka masala or kebabs that would make for the most popular Indian dishes across the globe, a food survey conducted a few years back stated that masala dosa is the one Indian dish every global citizen must try before they die! In Britain, the Chicken Tikka Massala has become as popular as the shephard’s pie and fish and chips. No wonder many foreign tourists in India prefer Indian dishes over their traditional cuisines, which in any case are also available in several restaurants
Ashok Malkani examines the popularity of Indian cuisine and tries to gauge whether Indian cuisine is popularly and erroneously being referred only to north Indian dishes.
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C OV E R S TO R Y
across urban India. Surjan Singh Jolly, Director, Food and Beverage — JW Marriott Mumbai Sahar, affirmed, “Indian cuisine is very popular amongst international guests. They want to try the chaats, variety of Indian breakfast dishes such as dosa, idlis, etc. Among the regular dishes, they love kebabs, paneer dishes, authentic curry preparations, rotis, parathas, among others.”
Garnering Global Popularity “Nowadays foreigners are more interested in Indian cuisine because of the spices and aromatic ingredients we use. At our restaurant we believe in serving authentic Indian food which most of our foreign guests love and they always give excellent feedback about my food,” averred Chef Danish Merchant, Executive Sous Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai — Marriott Executive Apartments.
Dec-Jan ’17
“For those who prefer less spicy Indian food we have options like dal makhni and Awadhi cuisine, which is not spicy, as well as kebabs,” Merchant expressed further. “Indian cuisine is very popular with foreign tastes, if it is prepared as per their preference, like with less oil and with less spices. Most popular Indian dishes are fish curry, butter chicken, mutton bhuna, dal makhani, garlic & butter naan and of course, the biryanis & the pulaos,” expressed Parvez Sheikh, F&B Manager, Hotel Marine Plaza Mumbai. “Indian cuisine is very popular with our international guests. They relish our wide spread of Indian breakfast, Indian tandoori breads, kebabs and curries. They love chicken tikka, garlic naan and butter chicken,” asserted Rajdeep Rana, Executive Sous Chef, Hyatt Regency Pune. “Many foreign tourists visit our restaurant and many of them prefer
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having lamb preparation dishes. Salmon tikka is also very popular among our foreign guests,” expressed Chef Shahnawaz Qureshi, Chef de Cuisine, Saffron restaurant, JW Marriott Mumbai Juhu. “Indian food was – and is – popular with the foreign tourists to India. We have foreigners specifically asking for dishes like the rezala or the meenpolichattu. This is the result of Internet,” observed Pooja Arambhan, Co-curator, MeSoHappi & The Captain’s Table, Mumbai. Chef Ashvini Kumar, the Executive Chef at Four Points By Sheraton Navi Mumbai, Vashi disclosed, “Indian cuisine is very popular amongst our foreign tourists. The Indian dishes mostly preferred by them are butter chicken, dal makhani, and various types of biryani. Roomali roti, tawa pulao, thali, kathi roll, tikka, different kinds of chaats, kulfi, rasmalai, gulab jamun are also preferred by them.”
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C OV E R S TO R Y
Chef Alok Kumar
“Among the huge multitude of Indian dishes, preference is given by the foreigners to those popular Indian dishes which are easy on their palate and digestive system. Chicken and seafood dishes, rather than red meats, are favoured by them. Milder versions of tandoori items, kebabs, khormas, accompanied by the tandoori bread basket & of course the biryanis are the chosen Indian dishes among the foreign tourists. Indian flat bread, dosas, idlis served with mild chutneys and fillings are also liked by them. In the realm of Indian desserts, their preference is for those dishes which have lower quantities of sugar and fat content,” elaborated Krishna Rao, F&B Manager, Corinthian Hotel & Resorts Pune. “Indian cuisine is appreciated by foreign tourists to India. Among the north Indian dishes they are familiar with the gosht roganjosh, butter chicken, paneer makhani, murgh saagwala, mutton vindaloo, vegetable kadhai, biryani, dal makhani and naan,” asserted Bhuvanesh Kalburgi, Executive Chef, Ramada Powai Hotel and Convention Centre, Mumbai. “Indian food is very famous with foreign tourists to India. The most popular Indian dishes for them are biryani and butter chicken,” opined Chef Alok Kumar Pathran, Chef de Cuisine, Jaipur Marriott Hotel. “Guests from other countries are very open to experimentation with their taste buds, the only constraint they have pertaining to Indian cuisine is the amount of chillies used. In general, the global traveller has a perception that the Indian food would be high on chilies. The trend is changing now; lesser
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amount of chillies are being used in Indian cuisine nowadays. The favourite Indian dishes for foreign tourists to India include chicken tikka masala, butter chicken, dal makhni, paneer makhni, jeera aloo, and dal tadka,” declared Chef Neelabh Sahay — Executive Sous Chef, Novotel Kolkata Hotel & Residences. “Indian cuisine is one of the most popular cuisines across the globe. The cuisine is enjoyed not only among the large Indian diaspora but also by the general population in North America, Europe, Australia and parts of Africa,” asserted Nishendra Kashyap, Director, Food and Beverage, Movenpick Hotel & Spa Bangalore. “Butter chicken and biryani are among the most preferred Indian dishes by the foreign tourists to India,” he observed. “Indian cuisine is evolving and gaining its charm on international culinary map. Sooner or later we will be the most preferred cuisine under the Sun. Foreign tourists are familiar with our cuisine and they love to try out all our regional food irrespective of whether they are too rich in oil or are light; mild or spicy,” noted Chef Trivendra, Park Hyatt Goa Resort & Spa, optimistically. Kamlesh Salve, Executive Chef, The Mirador Hotel, Mumbai said, “Certain dishes like dal makhani, tandoori chicken, dosa, biryani, naan, etc. have always been popular with the guests, irrespective of their nationality.”
Beyond North Indian Cuisine? Overall, the global popularity of Indian cuisine is acknowledged by gourmands universally, and this is the reason why you will find an Indian restaurant, or a restaurant that offers Indian cuisine, in
Chef Shahnawaz Qureshi
Hammer Food & Beverage Business Review
Chef Danish Merchant
almost all parts of the world. But Indian cuisine does not comprise of only dal makhani, butter chicken and chicken tikka. It encompasses a wide variety of regional and traditional cuisines native to India. However, one finds that many people are under the impression that Indian cuisine refers only to north Indian cuisine. Why is this so and do the different Indian food outlets list only Punjabi cuisine as Indian cuisine? The industry stalwarts differ in their views regarding this. “In many places the north Indian cuisine is listed as Indian cuisine on their menu,” agreed Sheikh. One of the reasons for this, according to him, could be because “the taste of this cuisine is acceptable to almost all Indians.” “In our outlet, at Marine Plaza Mumbai, we too follow the same format to fulfill the need of our guests, who love north Indian cuisine. Often the guests ask for some particular dish. The north Indian dishes in demand by our guests are butter chicken, mutton rogan josh, yellow dal tadka, paneer tikka masala, dal makhani, dum aloo banarsi & baigan bharta,” proffered Sheikh. “Our restaurants, at the Hyatt Regency Pune, also feature north Indian cuisine as it is loved by both Indians as well as by our guests from other countries. Tandoor preparations and some of the dals and gravies are loved by our guests. To name a few, dal makhani, tandoori chicken, gilawat ke kabab, butter chicken, naan, kulcha and parantha are always in demand,” expressed Rana. “We are seeing more and more restaurants in the country giving weightage to lost cuisines of India. Many are recreating inspired menus from
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C OV E R S TO R Y
Chef Trivendra
various regional cuisines. Our buffet at JW Café, at JW Marriott Mumbai Sahar, offers a variety of dishes from different regions of India. We do regular promotions at JW Café, to bring to our guests a taste of varied cuisines. For instance, we had a special Parsi menu during the Parsi New Year. In May, we presented a menu of the dishes prepared by the Kokanastha Brahmin community of the Guhagar and Diveagar,” elaborated Surjan Singh Jolly. “Sometimes our guests come up with special requests which we try to fulfill. I can’t really point out a particular Indian dish that is in demand at our place. Every guest has a different request, it could be a regional special dish that is only available in Mumbai or sometimes it is a request to recreate a simple dish that they had eaten at home,” Jolly elaborated. “At the restaurant named Nawab Saheb at Renaissance Mumbai Convention Centre Hotel we serve Nawabi cuisine, which comprises Hyderabadi, Kashmiri and Awadhi dishes,” informed Merchant. “Nawabs from Lucknow, Delhi, Moradabad, Awadh and Kakori pioneered various delicious dishes which are now the specialty dishes of the Indian cuisine. Saffron, at JW Marriott Mumbai Juhu, serves authentic North Indian and Awadhi food,” declared Qureshi. “Majority of our guests at Saffron choose to order kakori kebabs, galawatke kebabs, shami kebabs, Nawabi Murgh Tikka, Achari Paneer Tikka, Hare Mattar ki Shigamburi and seekh kebabs for starters. In the main course, they are more fond of nihari gosht, black dal,
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murgh biryani, Khoi Awadh and Murgh Baradari,” articulated Qureshi. Krishna Rao is of the opinion that North Indian food has become the face of Indian cuisine largely due to its sheer popularity. “Popularity for North Indian dishes may be high due to the simple fact that the North Indian cuisine is truly delicious in its own right with a very old heritage attached to it. If it is in demand for hundreds of years, something must be good about it,” conveyed Rao. “The north Indian dishes most popular with the guests at Corinthian Resort and Club Pune are a wide variety of tandoori tikkas, kebabs (shammi, galouti, hara bhara, makai & palak combos), khormas and Hyderabadi and Lucknowi biryanis,” asserted Rao. Bhuvanesh Kalburgi iterates that North Indian cuisine is featured on most menus as Indian cuisine. “This cuisine is very basic and is customised as per the outlet’s requirements,” Kalburgi aired while reasoning the huge popularity of north Indian cuisine among Indian cuisines. “This cuisine is based on three different gravies i.e. cashew nut gravy, makhani gravy & onion gravy. There are derivatives of the gravies which are very simple to cook and take very less time to dispense the food from the busy kitchen,” he pointed out. “SKKY at the Ramada Powai Hotel and Convention Centre is our pan Asian restaurant where we serve Awadhi cuisine, along with some south Indian dishes. The favourite Indian dishes among the patrons at the outlet are murgh makhani, paneer makhani, gosht roganjosh, dal makhani, biryani and naan,” informed Kalburgi.
Kamlesh Barot
Hammer Food & Beverage Business Review
Parvez Sheikh
“North Indian cuisine is often termed as the king of cuisines in India. Till the late 90s, most of the Indian restaurants around the globe were influenced by north Indian cuisine. But this is not the case now,” observed Kashyap. “In ‘My Place’, the outlet at Movenpick Bengaluru, we serve not only north Indian food but also south Indian and other Asian cuisines. We have kept our guests’ wish in mind and have designed our menu that suites a wide variety of taste buds,” explained Kashyap further. “Often our diners ask for some particular dish and, at times, some particular ingredients like black rice. The Indian dishes which are most in demand by them include biryani and raagi dosa,” he added. “Most Indian restaurants have north Indian food on their menus because it is popular and tasty, spicy and tangy, thus appealing to the general Indian palate,” claimed Pooja. “At our restaurants, MeSoHappi and The Captain’s Table, sometimes diners ask for specific Indian dishes of a region to which they belong to. It largely depends on the type of guest; elderly go for dishes they are aware of, whereas, youngsters are more prone to trying out new stuff,” she added further. Kamlesh Barot, Director at Vie Hospitality Pvt. Ltd., owners of Revival restaurants, Revival Indian Thali & Brand Rajdhani in the UAE, believes that north Indian food, especially from Punjab, became nationwide popular because most invaders that ruled India came from the north-west and adapted this food to their own palates like the Moghuls, etc. In turn, they also influenced the local food to an extent by
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C OV E R S TO R Y elaborated. “Some of the north Indian dishes in demand at Novotel Kolkata Hotel & Residences are butter chicken, murgh tikka masala, dal makhni, and paneer tikka masala. These Indian dishes have gained popularity not only in the country but also globally,” Neelabh stated.
Need for a Shift in General Perception
tweaking it to international tastes. “At our restaurants our pan Indian Thali and Revival’s unique starters are the most demanded dishes,” offered Barot. Chef Trivendra asserts that at Park Hyatt Goa Resort & Spa they maintain a balance in their offerings. “We do north Indian cuisine as it is more popular across the globe and accepted and tried in each nook and corner of the world. And all our customers feel very comfortable with north Indian cuisine which they are often unable to cook at home authentically as it needs special equipment and expertise. At the same time we cater to special requests by guests who would desire to have a dish from some particular region,” he pointed out. “Hyatt, as a company, also believes in promoting local cuisine. At Casa Sarita, our Goan restaurant, we offer the guests local Goan cuisine experience, besides other cuisines,” stated Trivendra. “The favourite north Indian dishes of our patrons are kebabs (all varieties), biryanis, butter chicken, chicken korma, mutton korma, samosas, kathi roll, pakoras, breads and lentil, parathas, etc.,” he informed. Kamlesh Salve says that normally The Mirador Hotel, Mumbai believes in having a balanced menu of south Indian and north Indian dishes. “Today’s traveller is quite open to different types of cuisines. So long as it is well made and acceptable to the palate, it will always be in demand. Quite often we see the guests have become more health conscious. We have seen lot of customers asking for home style Indian food, which lacks heavy gravies, masalas and spices, or basic dal khichdi and curd rice which are easy to digest,” elaborated Salve. Chef Alok Kumar declares that north Indian cuisine is extremely popular among tourists as most people prefer
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spicy food across the country. “As far as our food outlets at Jaipur Marriott are concerned, we also include few other regional specialties in our menu as we have guests coming across all over the globe,” proffered Kumar. “Being based in Rajasthan, our guests ask for the dishes from Rajasthan and we always feel happy to serve them with the most rich and royal cuisine from Rajasthan. The few in-house Indian cuisine specialties with us are laal mans, gatta curry, kair sangria, ghewar, and malpua,” he pointed out. Chef Ashvini does not concur with the general opinion that Indian cuisine popularly means North Indian dishes only. “Preferences of the local population and location of the outlet influence the menu more than anything else,” he averred. Executive Sous Chef Neelabh is also of a similar opinion. He iterates that the statement Indian cuisine referring only to north Indian dishes would have been relevant for the Indian food service industry, about a decade ago. “Now the concept of Indian food only being limited to north-west frontier is passé. Most of the all-day dining restaurants focusing on Indian cuisines now have a mix of different regional cuisines of the country; though the demand for the north-west cuisine being the most among the Indian cuisines. At Novotel Kolkata Hotel & Residences, we have a mix and match of all major cuisines. On guest request, we also deliver things which are not on the menu,” he
Hammer Food & Beverage Business Review
We can gauge that Indian cuisine is enjoying enduring popularity in India, and has also attracted the fascination of foreigners, despite the onslaught of a multitude of exotic gastronomic influences. And what is more important that going by the market trends, it seems that Indian cuisine’s popularity would continue to thrive in the years to come, both in India and abroad. However, it is about time, the general perception of equating Indian cuisine with north Indian cuisine must evolve and change. In fact, Indian cuisine is an amalgamation of various culinary legacies, among which north Indian cuisine does play an important role. But that is not the only important element of Indian cuisine. Our food service industry should make some of its less aware domestic and inbound guests realise that though north Indian cuisine is an integral part of Indian cuisine, but there is much more to Indian cuisine than only north Indian cuisine. Otherwise the huge market potential of the awesome culinary diversity of Indian cuisine would not be fully explored by our food service industry. Of course, there is more to the diversified offerings of Indian cuisine than murgh tikka or makhani dal. It also comprises of several other regional dishes. So what is the popularity of these dishes? How do the restaurants in the country prepare their menu for Indian cuisines? Do vegetarian dishes ride over the non-vegetarian dishes, as far as Indian dishes are concerned? These and many more relevant topics will be discussed in the next issue.
Dec-Jan ’17
Dec-Jan ’17
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BUSINESS
Packaged with Potential Packaging forms an important segment of the global food & beverage industry. For longer shelf life and for disseminating important information about the food & beverage products and for enhancing their attractiveness packaging of food & beverage stuff is a necessity, a necessity which is gaining further currency in today’s times. Packaging industry is becoming one of the fast developing areas of the Indian food & beverage industry, making it a lucrative business proposition for the enterprising entrepreneur. Ashok Malkani takes a look at the prospects of the Indian food packaging industry and also at some of the packaging materials in demand and as well as explores some effective business routes for small scale investors, who want to foray in the Indian packaging business, pertaining to the Indian food & beverage industry.
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Hammer Food & Beverage Business Review
Dec-Jan ’17
BUSINESS “What a cute package!” is an expression that you might have heard time and again. Very often it is the packaging that first attracts a customer to an item. Often most customers don't have the time or energy or both to weigh the advantages and disadvantages of the products in their shopping carts; so they use a shortcut to make their decision. That shortcut is often your product’s packaging. However, as far as the food products are concerned, packaging has several other benefits too, besides inducing attractiveness for the consumers. Hygiene and shelf life are two important elements which can be catered to by effective packaging solutions. The right food packaging helps in the hygienic transportation and storage of various food and drinks. Packaging reduces exposure to contaminants in the air and to bacteria during handling; exposure which can lead to illness, including food poisoning. Especially for dairy products, packaging is absolutely necessary to safeguard these products from moisture and microorganisms. Different packaging solutions help
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food fresh for longer. The use of clear plastic and glass helps you identify any discolouration of food before purchasing. Lack of packaging exposes food to the air, which can make the food become dry, grow mold or spoil. Apart from the huge value addition of the products, packaging has served the Indian economy by helping preservation of the quality and lengthening the shelf life of innumerable products, ranging from milk and biscuits, to processed and semi-processed food, fruits and vegetables, edible oils, etc. With water becoming a consumer product, polymer material-based bottles are becoming a universal presence.
Surging Market
prolong the shelf life of various food and drinks. For example, plastic allows you to modify the air while packaging, which helps prevent discolouration and prolongs the item's shelf life. Glass and metal containers also use this method to keep
The India’s packaging industry constitutes about 4 percent of the global packaging industry. The per capita packaging consumption in India is quite low at 4.3 kg, compared to countries like Germany and Taiwan where it is 42 kg and 19 kg respectively. However, organised retail and boom in e-commerce, which offer huge potential for future growth of
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BUSINESS
retailing, is giving a boost to the India’s packaging sector. According to the industry experts, the annual turnover of the Indian packaging industry will touch 32 billion USD by 2025 from the present 24.6 billion USD. The annual growth rate of this sector is about 15 percent per annum. As per the Mckinsey report, the middleclass population will be ten times what it is today by 2025. This will further trigger the consumption of packaging materials. Thus, the packaging industry in India is expected to grow impressively. This industry is perhaps one of the most attractive emerging markets for investment in India. A Federation of Indian Chamber & Commerce (FICCI) and Tata Strategic Management Group (TSMG) report on plastic industry titled ‘Plastic packaging: The sustainable choice’ states that India’s packaging industry is
Tanweer Alam
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anticipated to register 18 percent annual growth rate, with the flexible packaging and rigid packaging expected to grow annually at 25 percent and 15 percent, respectively. According to the same report, the packaging industry in India is expected to grow from 32 billion USD in FY 2015 to 73 billion USD in 2020.
The Role of Food Packaging With packaging having gained popularity, what is the market for food packaging in India? According to a survey conducted by the Associated Chamber of Commerce and Industry of India (ASSOCHAM), India's packaged food business has grown manifold, and it is estimated to grow to 50 billion USD by 2017-end. This is attributed to a major shift in food habits in metropolitan cities. “About 79 percent of households prefer to have instant food due to steep rise in double incomes, standard of living and convenience," says the survey report. "The consumption of packaged food is much higher in the urban areas, especially metros, where life is fast paced, attracting a lot more companies to launch new types of products and variants," says D.S Rawat, the Secretary General of ASSOCHAM. The survey highlighted that 76 percent of parents, mostly both working, with children under five year in the big cities, are serving these easy-to-prepare meals at least 10-12 times per month in some form or the other. All the ASSOCHAM’s survey findings pertain to India’s packaging industry only. Increasing urbanisation, significant
Hammer Food & Beverage Business Review
increase in disposable incomes during the last decade and improving lifestyles in India are primarily the reasons which have supported the growth of packaged food in the country during the recent years. An increasing number of working women in urban India with less time for preparing food at home also supported the strong growth for packaged food in the country. Furthermore, the increasing availability of packaged food in rural India with lower-priced stock-keeping units has also supported the strong growth of packaged food products in the country. Food & beverage plays a crucial role in India’s packaging business. Dr. Tanweer Alam, Joint Director, Indian Institute of Packaging, Delhi said, “The food and beverage segment occupies the largest share in the packaging industry, accounting for 85 percent.” “The packaged food industry is the fifth largest sector in India. The India’s packaged food industry is worth 39.7 billion USD and is expected to reach 65.41 billion USD by 2020. India is one of the largest markets for packaged food in the world, just behind the US, China, Brazil and Mexico, and the second-largest in Asia. But with per capita consumption of 24 kg per year the Indian packaged food market is still at an early stage,” stated Rajesh Nath, MD, German Engineering Federation (VDMA). With the government too promoting the Indian food packaging industry, there is all the more reason for the entrepreneurs to venture into this field.
Packaging Materials with Potential So what are the packaging materials which an investor would be interested in?
Rajesh Nath
Dec-Jan ’17
The Indian packaging industry for the food & beverage segment has made a mark with its exports that comprise of flattened cans, crown cork, PVC caps, plastic film laminates, paperboard and packaging machinery. In India, the fastest growing packaging segments are laminates and flexible packaging, especially PET. Aluminum is the most widely used non-ferrous metal and is extensively used in packaging materials in the country. Specifically, aluminum provides an absolute barrier to protect food, whether on the shelf, in the cooler or in the freezer. Some of the packaging materials of interest for the Indian food & beverage industry are: Aluminum Can: Aluminum cans are the essential items in beverages industry. The unique properties of aluminum make it ideal for holding carbonated beverages. Any individual can initiate the aluminum packaging business on small, medium and large scale basis. Aluminum Foil: Aluminum foil container is an essential item in the packaging industry. Establishing a modern comprehensive aluminum foil manufacturing business can be a profitable venture for Indian entrepreneurs. Aluminum foil manufacturing can be initiated on medium and large scale basis. Aluminum foil is used in different forms. For example, it can be used for bulk & unitized packing of tea and coffee, for prepared meals, for bakery products, for frozen meat and fish, for milk bottle caps, for wine, for powdered milk, and for confectionery, butter and margarine. A high-quality aluminum foil, manufactured with modern technology in a unit, can be a profitable venture of production. In this type of unit, manufacturing operations should include not only manufacturing of foils but also aluminum foil containers as well as designing and printing on these containers. Plastic: Plastic is the material of choice for most frozen food, fresh perishable food items, snack food like chips and pretzels, resealables like cheese and a variety of bakery items. In bottle form, plastic contain drinks and flavourings, cooking oils and condiments. Plastic trays are used for fresh or frozen meats or fish. Plastic films are widely used as liners in other types of packaging. Glass: Glass has an extremely long history in food packaging. The production of glass containers involves heating a mixture of silica, sodium carbonate, and limestone/calcium carbonate and alumina to high temperatures until the materials melt into a thick liquid mass that is then poured into molds. Because it is odourless and chemically inert with
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BUSINESS virtually all food products, glass has several advantages for food packaging applications. It is impermeable to gases and vapours, so it can maintain product freshness for a long period of time without impairing taste or flavour. The ability to withstand high processing temperatures makes glass useful for heat sterilisation of both low-acid and high-acid food. Glass is rigid, provides good insulation, and can be produced in numerous different shapes. The transparency of glass allows consumers to see the product, yet variations in glass colour can protect light sensitive contents. Finally, glass packaging benefits the environment because it is reusable and recyclable.
Business Routes Investors could also start manufacturing products which are helpful to the packaging food industry. Some of them are: Egg Tray: Egg trays are rampantly used for whole egg storage and transportation. Egg tray making from the paper pulp is a profitable business. This is an industrial item and its market is primarily B2B (business to business). From the same unit, you can also produce fruit tray for horticulture produce like apples, oranges, etc. and also egg cartons or egg boxes. The manufacturing process for egg trays is simple. Approximately 400 sq.
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D.S Rawat
ft. area is needed to run a small scale egg tray manufacturing unit. You can also purchase a fully automatic machine to start this business. You can perform the entire egg tray making process automatically through one single machine. PET Bottle: PET jar or PET bottle production is one of the most lucrative and profitable manufacturing opportunities in the plastic and polymer industry. A PET bottle production unit with a simple process of injection moulding and blow moulding can be a profitable venture for the entrepreneurs. PET bottles are replacing glass bottles because of the high rate of breakage and the inconvenience of returning the empty bottle after consumption of the product, in the case of the latter. The consumption of PET bottles is also
Hammer Food & Beverage Business Review
increasing on account of new customers being created for bottled beverages. Nowadays, increasing number of products are being packaged in PET bottles. For starting PET bottle production business in our country you will need to obtain the following registration and licenses: • Business Registration with ROC • Udyog Aadhaar MSME Registration • Trade License • Sales Tax Registration • NOC from Pollution Control Board • Factory License • Professional Tax Registration The domestic plastic sector has been deregulated and unlicensed. 100 percent foreign direct investment (FDI) is allowed through the automatic route without any sectoral cap. However, it is recommended to check your state’s rules and regulations carefully. Pilfer Proof Caps: Aluminum pilfer proof caps are essential items in the liquid packaging industry. Pilfer proof caps provide protections to a container against substitution, adulteration or pilfering. Once you fix the cap, ordinarily it is not possible to tamper with the contents of the package without destroying the special device in the closure which is intended to provide such protection. Caps & closures is a dynamic sector in the packaging industry. The industry covers various stake holders such as raw material suppliers, processors, and packaging manufacturers. Also, it has end-user industries such as manufacturers of food and beverage. You must have an approximately 2000 sq. ft. area for the manufacturing operations, because you must have adequate space for production, storage, and for keeping the raw materials. Plastic Carry Bag LDPE: Plastic carry bags are a popular item in the Indian packaging industry. The most common application areas are food packaging, milk pouches, frozen food, agriculture and horticulture section, etc. Small scale manufacturing of plastic carry bag can be a profitable enterprise. PVC Bottles Cap: PVC bottle cap manufacturing through plastic moulding is a profitable business. The unit can be initiated on small scale basis. This is a small item; however, it is one of the most essential items in the packaging industry. n
Dec-Jan ’17
To Another Great Year
YOUR TRIP TO DÜSSELDORF TAKES YOU AROUND THE WORLD You would normally have to go a long way to find such an extensive sector overview and international contacts: with more than 6,000 exhibitors from over 60 countries, ProWein is the largest wine and spirits trade fair worldwide. Welcome to ProWein in Düsseldorf!
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Dec-Jan ’17
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f e a ture
Healthy Edge in
Food Service By Swarnendu Biswas
H
ealth consciousness is gaining momentum in the urban Indian society during the recent years, which is perhaps fostered by the growing consumer awareness in the Indian society due to the influences of globalisation, and also due to the unhealthy reality of a spate of lifestyle diseases afflicting significant numbers of people in contemporary urban Indian society since the last two decades or so. There are other reasons too behind this evolving trend. “Media, both print and audio-visual, has played an important role in the growing popularity of healthy food & beverages in India. Also due to paucity of time, nowadays homemakers are looking outside their kitchen for food & beverage options which are healthy and tasty at the same time,� pointed out Dr. Ritika Samadaar, Chief Dietician, Max Healthcare. According to the renowned nutritionist Ruchika Sodhi, nowadays people in India want to look presentable and slim
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more than ever before, which is again giving a fillip to the demand for healthy food & beverages in urban India. For you have more chances of looking good if you have a healthy diet.
The Symptoms of the Trend With growing heath consciousness and the sustained and significant increase in disposable incomes in select but sizeable pockets of urban Indian society during the last decade-anda-half, the demand for healthy food & beverages is gaining currency in the country. Whole wheat breads, multigrain breads, and gluten-free breads are gaining popularity in India, and many Indian consumers are shifting preferences from carbonated drinks to fruit juices. Fruit juices are fast making space in middle class household menus. The growth of the probiotic market is an apt reflection of the fact that healthy eating is gaining currency in urban India. According to a report by TechSci Research titled
Hammer Food & Beverage Business Review
Dec-Jan ’17
Creating Kitchens with
India Probiotic Market Forecast and Opportunities, 2019, the probiotic market in India was projected to register a CAGR of 19.80 percent during 2014-19, in revenue terms. Another lesser known but perceptible trend is the slower growth of fast food in India during the last two years, Dr. Ritika Samaddar food which are perceived to be not very healthy. According to a summary of a report by Euromonitor titled Fast Food in India, which was published in May 2016, health and wellness consciousness and awareness is reaching its peak amongst young urban consumers. With lack of time and rising disposable incomes, local consumers are reaching the stage where they do not mind spending extra money on healthier food options. As a result, fast food has been seeing slower growth in India, in the past two years. Although fast food in India continues to be a popular option amongst children, the employed consumer base in the country is starting to switch to healthier types of meals over fast food. Moreover, according to a news report in a renowned business portal, there has been a steady decline in the consumption of pizzas in India. These impacts of growing demand for healthy food & beverages are also felt by our fast evolving food service industry. We are seeing the trend of more and more people asking for roasted, grilled and baked preparation in restaurants across the country. In this scenario, restaurants dishing out healthy food are expected to have a market edge. However, according to Ritika, though the Indian food service industry is offering healthy food & beverages to some extent, but still it has miles to go before we can say that the industry has embraced the health food trend fully, or even for
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f e a ture that matter, significantly. The industry still has miles to go on the road of health.
Healthy Food Options In our society still a popular perception prevails that taste and health don’t go hand in hand, but like most popular perceptions this too has very little scientific validity. Ritika thinks this assumption can be easily countered with tasty and healthy products like soyabean cutlets, soyabean chops, ragi cakes, ragi rotis, multigrain rotis and multigrain breads, desserts with yoghurt and dahi, grilled fish and chicken and many, many other healthy food options. She believes that restaurants trying to position themselves as facilities offering healthy food & beverages should focus on snacks based on ragi, bajra, and whole grain. “The Indian food service industry should also show a more pronounced shift towards multigrain rotis and multigrain breads, and should more extensively use whole wheat grain as the base for cakes,” averred Ritika, while also pointing out that “For frying purposes, oat crumbs should be used by the restaurants instead of bread crumbs.” “Use of nuts and seeds like almonds, walnuts, sunflower seeds, pumpkin seeds, flaxseeds, should be extensively adopted in our restaurants’ menu,” Ritika observed. She also advised the restaurants to “Come with elaborate menus which should talk about the ingredients used and their health benefits, and also mention the calories, protein, fat and carbohydrates of dishes per serving.” It is also advisable for restaurants to use functional food like soya, nuts, oats, etc.
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Ruchika Sodhi
in their menu, wherever feasible,” Ritika pointed out. I requested the renowned nutritionist Ishi Khosla to highlight some ingredients which can satiate the guests in restaurants with gluten related disorders without causing them health problems. “Rotis with jowar, bajra and ragi should gain more popularity across urban India’s food service establishments, which can be helpful for people with gluten intolerances,” advised the nutritionist. She called for brown rice, red rice and soya flour for diabetics and weight watchers, thinking of eating out. Ishi said that restaurants should opt for more vegetables in the meal and should give precedence to jackfruit and other fruits, honey and jaggery over sugar in their dessert preparations. Ruchika advised the use of less oil and sodium in restaurant dishes
Hammer Food & Beverage Business Review
across the country. She also advised on replacing white sugar with brown sugar or jaggery and giving more focus on oats and millets across restaurant menus. “The restaurants should also take care to not repeat the heated oil used in one cooking operations in its other cooking operations,” Ruchika asserted. Maintaining the health quotient for the QSR segment has long been a matter of concern. “The QSR segment of the Indian food service industry can not only introduce more healthy fillings and ingredients in their pizzas and burgers but can give opportunity to the guests to choose/ customise their own healthy fast food with their own choice of healthy fillings and/or ingredients and/ or salads,” proffered Ritika. How does healthy food in restaurants can take into account of the affordability factor? According to Ritika, the issue of affordability could be addressed in a ‘healthy way’ by going for indigenous ingredients and through extensive usage of seasonal vegetables and fruits in the restaurants’ menu. Ritika categorically stated that healthy food & beverages needn’t necessarily be something exotic or organically produced, entailing exorbitant pricing. “Even everyday commonplace food like roti and pulses can be spruced with health and can be prepared in a healthy manner,” pointed out the renowned dietician.
Other Pragmatic Steps Besides offering healthy food & beverages, the restaurants need to take some other pragmatic steps to give them a healthy marketing edge in these health conscious times. According to Ishi, one of them can be mentioning the allergen status of food items which have potential to cause allergy, in the restaurants’ menu. This can easily safeguard people vulnerable to allergies to certain types of food. Ruchika rightly pointed out that unless hygiene and ingredients’ dosage is being strictly adhered to, no amount of healthy food items on the menu can make for a healthy restaurant. “While preparing food for their guests, the kitchen personnel of food service establishments should think that they are cooking for their own family. That realisation will facilitate healthy food in restaurants, in a huge way,” averred
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f e a ture Ruchika. Ritika also talked about restaurants having special menus for celiacs, diabetics, people afflicted with cardiac and renal problems, etc.
The Case for Health Restaurants This growing demand for healthy food & beverages can be better explored by our food service industry through more health restaurants. By health restaurants, I mean restaurants which would not only serve healthy food & beverages but only healthy food & beverages. They should not only stringently adhere to all FSSAI rules and regulations but should go beyond that. Moreover, the menus of these restaurants should ideally be certified as ‘healthy’ by the renowned and independent dieticians and nutritionists, who of course, should not have any stake in such restaurants. Nowadays, with many dieticians and nutritionists having national fame, it can be a pragmatic decision on the part of restaurants serving healthy food & beverages to get their restaurants’ menus endorsed by such renowned dieticians and nutritionists. A given health restaurant or a restaurant thinking of positioning itself as a health restaurant can choose to get any one nutritionist and/or dietician to endorse its menus. “It would always give more credence if such health restaurants have a renowned nutritionist or a dietician or both in their panel on a regular basis,
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Ishi Khosla
who would supervise the health quotient of their food & beverage offerings from time to time,” opined Ritika. These nutritionists and dieticians on the panel can also work in tandem with the Chef or the team of Chefs of those restaurants to develop the menus in a way so that they can amalgamate the best of taste and health. This measure would help health restaurants to maintain quality control and hence their market positioning, both of which are extremely crucial in this frantically competitive food service industry; especially if you aim high.
The Role of the Consumer However, the collective onus of health food trend to gain further impetus in the Indian society not only lies with our Union and the state governments, the food producers, food manufacturers, food suppliers and the country’s food service industry at large, but also on our end consumers. We as a society should not only be influenced by the glamourous elements of health food trend with the hope of acquiring a beautiful body, but we should also imbibe this trend through many mundane but useful practices. “As consumers we should be more aware of what is sold to us. We must be able to take the pains to read the labels, read the details of the ingredients carefully and also take efforts to look out for food or ingredients which are healthy,” affirmed Ritika. Ruchika prudently advised the consumers to not fall prey to many bogus fads, which she believes have lamentably become part of this ongoing health food trend pervading across the
Hammer Food & Beverage Business Review
urban Indian society, a trend which is especially pronounced among our society’s upper echelons. “For example, there is an emerging craze towards having apple cider in the morning, on empty stomach, a practice which I think can do more harm to the body than good,” offered the wise lady. Ruchika also advised the people to have desi ghee (in right proportion, of course) and white butter and not to abhor them, and she preferred cooking to be done in mustard oil to the much hyped olive oil. “It is about time we adopt the food habits of our grandfathers and grandmothers, rather than blindly following whatever is dished to us through media,” she cautioned.
A Suggested Impetus Perhaps one effective way to make Indian restaurants choose healthy options in their preparations or make a shift towards more healthy eating out choices, and thereby contribute towards lowering the society’s huge costs for lifestyle and other diseases is by giving tax concessions to restaurants serving healthy food & beverages and slapping additional tax liability to restaurants serving unhealthy food. These tax concessions or additional taxation should preferably be valid across all states and UTs of the country. Of course, this idea can be actualised only through appropriate state intervention. Whether the restaurant is serving healthy food or unhealthy food or average food in terms of health can be certified by a panel of nutritionists and dieticians. At the same time, a select few restaurants which show remarkable excellence in terms of health, taste and affordability (this again needs to be evaluated by a panel of nutritionists, dieticians, food writers, renowned Chefs and renowned F&B Managers across the nation) in a given year, could be bestowed with a huge financial reward/ incentive each by an appropriate body. This suggested award/incentive can be instituted by the Union government/ state government or any private bodies associated with food service business or as a private-public partnership, but the need for such an award or awards seems long overdue to make Indian restaurant business more accountable in terms of its health offerings, to the eating out n public at large.
Dec-Jan ’17
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RETAIL
Retailing Good Food By Swarnendu Biswas
T
he Indian retail sector is going through considerable growth, despite the curtailing of stores of many big players during the recent past. India’s retail market is expected to increase to 1 trillion USD by 2020 from 600 billion USD in 2015. The reasons can be traced to appreciable growth in disposable incomes in select but sizeable pockets of urban Indian society since the last decade-and-a-half, growing urbanisation and globalisation, and also due to consumer’s attitudinal shifts. About 10 percent of the country’s GDP and around 8 percent of the country’s employment is accounted by its retail industry. And among the Indian retail sector, modern trade is expected to grow particularly fast. No wonder, the market is ripe for organised retail players to storm in. Good Food Store, a chain of retail stores, is a promising new player in India’s burgeoning retail segment. The chain was established in 2013, in Bangalore. The existing stores of the chain are located at Palm Meadows -Whitefield,Park View – Whitefield, Sadashiv Nagar, Arcade@Brigade Meadows – Kanakapura, and Electronic City. All these locations are in Bangalore. GFS is a subsidiary of Suresh Kumar & Co. (Impex) Pvt. Ltd., a leading importer of processed food products in the country, representing more than 27 top international food brands in the country.Suresh Kumar & Co. (Impex) Pvt. Ltd. is an ISO 9001:2008& ISO 22000:2005 FMS certified company, established in 1990.
A Gamut of Tastes GFS outlets can be construed as one-stop shop for a wide range of quality food needs. It is a chain of retail food stores. The underlying concept of GFS is presenting the right product at the right price to the consumers. “Already GFS has graduated to be a profitable business and has created a niche for itself in the Indian retail sector,” stated Suresh K.Asrani, the Owner, Suresh Kumar & Co. (Impex) Pvt. Ltd.The venture of Good Food Store is the brainchild of Suresh
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K.Asrani, whose understanding of the changing buying behaviour of Indian youth and their appetite for quality food led him to start this enterprise. According to him, the chain houses quality food products. Till date Good Food Store has five aesthetically designed stores in the Garden City, with their sizes ranging from 500-4500 sq.ft. It also has the distinction of bagging the Coca Cola Golden Spoon Awards 2015 under India’s Most Admired Retailer: Success with a New Concept.’ “GFS carries more than 4000 SKUs in each store with 70 percent Indian and 30 percent imported products, which includes both food and non food products,” expressed Asrani. The product mix at the GFS pertaining to the food & beverage industry includes Indian and imported dairy products, breads and other bakery products, baby food, breakfast cereals, a wide variety of non-alcoholic beverages, canned food, cheese, chocolates and other confectioneries, condiments, flour, rice and grains, frozen food, fruits and vegetables, healthy food, ice-creams, nuts and dry fruits, oil and ghee, pasta, pulses, tea & coffee, snacks, non-vegetarian food, vinegars, pet food, crockery and cutlery among others. The stores can cater to a wide assortment of breakfast needs for the urban populace. Among breads, the stores house whole wheat bread, multi-grain bread, brown bread, plain bread and garlic bread, while the other breakfast offerings housed in GFS outlets include jam, honey, butter, egg, milk, yogurt among others. GFS has a wide repertoire of non-vegetarian products in its stores too. “Whether you want your chicken tikka or frozen Basa fish, you can find them at our stores,” proffered Asrani. According to Asrani, GFS was the first player in Bangalore to launch traditional north Indian non-vegetarian snacks in supermarket format. Besides presenting a galaxy of major domestic food brands, the chain also has a collection of over 1200 imported food products. The chain has also launched an imported food range named ‘Abbie’s’ in the stores.
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Overall, considering its impressive portfolio of offerings, the retail chain’s motto of ‘Your daily needs supermarket’ sounds quite relevant.
The cosmetic appeal of the stores of GFS can match their utility. “All our stores are aesthetically designed and can match a high quality international food store in terms of assortment, look & feel and services,* observed Asrani.
Quality at Right Price “We are having stores in both convenience and supermarket formats,” he stated further. According to Asrani, maintaining impeccable quality to price ratio is one of the strengths of his company’s stores and he views his typical customers are not keen on having low quality products at low prices but are looking for good quality products at right prices. One can say that Good Food Store is positioned somewhere between a gourmet store and a discount store. The outlets of this chain are modeled along classy neighborhood stores.
Brass Tacks According to the entrepreneur, GFS is garnering Rs.2100 per sq. ft. of sales per store, per month. And it takes about 12-18 months on an average for a GFS outlet to break-even. The retail chain has a supplier base of over 300. “We need an investment of Rs.50 lakh for setting up an average sized Good Food Store in Bangalore. This investment includes the cost of interiors and equipment too,”
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proffered Asrani. While discussing the emerging food segment among various types of food housed at his stores, Asrani informed that health food, which includes chia seeds and flax seeds, was doing lucrative business. “Our customers mostly comprise of health conscious urban population who are aware of the benefits of health food,” Asrani conveyed. “Imported food products, beverages, snacks and dry fruits too sell well at our stores,” he informed, while maintaining that GFS has a well spread out sales mix. “The footfalls as well as the sales at our stores are showing appreciable growth,” he pointed out.
Promotional Measures and Future The post-modern digital media and age-old customer engagement are two important marketing and promotional tools for GFS. According to Asrani, retaining its loyal customers has been
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the most important achievement of GFS so far. Talking of promotional measures, here it deserves a mention that in early 2015, GFS, in association with Germany’s Bavarian Ministry of Agriculture, organised a Bavarian Food Festival in all its stores. The festival took place from 31st March -21stApril 2015. “This was the first such event which was promoted by an Indian retail chain in collaboration with the German government,” informed the savvy entrepreneur. At the festival, over 200 Bavarian food products, across seven categories, were displayed and sold. While talking of his future plans, Asrani said that they were envisaging to have 10 outlets in Bangalore by the end of this year. There is also a target to expand the chain to different cities of the country like Delhi, Hyderabad, Chennai and Mumbai ,in the coming years. However, till 2017, the expansion of the chain would be limited to Bangalore only. n
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PROFILE
Wafting Aroma of
Lavazza By Swarnendu Biswas
T
he legacy of Lavazza can be traced to the end of the 19th century. Established in Turin, Italy, Luigi LavazzaS.p.A., with its origins dating to 1895, is an international coffee powerhouse, known for its quality espresso coffee. The Turinbased company has been owned by the Lavazza family for four generations. The company is a renowned coffee roaster in the world – in both home and away-fromhome sectors, the latter including food service, vending and cafes. The Group as of 2015, operated in more than 90 countries through subsidiaries and distributors, exporting about 53 percent of its production. Lavazza has consolidated its presence in the retail branded coffee, café products as well as in the coffee machine segments and has an impressive Indian presence. Lavazza is distinguished by quality and innovation. Therefore, This is also manifested by its establishment of the Training Center Network, an international network of over 56 training centres around the world, where about 30,000 users each year such as customers, journalists and opinion leaders can learn how to make an excellent espresso and study everything there is to know about coffee on a broader level.
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The Indian Story Lavazza has a decade long association with India. The company entered the Indian market by acquiring Fresh & Honest Café Limited in 2007. Fresh & Honest is presently India’s leading
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PROFILE brand for vending coffee machines. And Lavazza’s association with India is still continuing even two years after Lavazza Spa sold Barista Coffee to Carnation Hospitality. India remains an important market for Lavazza for its coffees and coffee machines. “The year 2011 saw the installation of the new Lavazza plant in India. The factory is located in the industrial zone of Sri City, in the Tada region of Andhra Pradesh. It is approximately only 55 km from Chennai. It is a state-of-theart facility with certifications FSSC 22000, Kosher, Rain Forest CAC,” informed Silvio Zaccareo, Managing Director, Fresh and Honest. The plant started producing coffees for the Indian market from the year 2012. I enquired the corporate honcho on an important decision pertaining to its Indian operations that is of selling
Barista, which it had acquired in 2007. “The decision to move out of Barista was taken in accordance with the global business guidelines of the Group to no longer manage the coffee shop business directly,” observed Zaccareo while adding, “India continues to remain an extremely important market to Lavazza’s international operations and it is strategic to the company’s overall growth initiatives across the world. In an effort to realign and restructure its businesses globally, Lavazza has decided to lay greater focus on its core business, which is coffee.” Lavazza India has two brands within its ambit, which according to Zaccareo, enables the company to reach a wider segment of customer base. These two brands are Lavazza, and Fresh & Honest. “Lavazza caters to the affordable luxury segment and Fresh & Honest caters to the value for money segment. We operate in the HoReCa and OCS (office coffee
Calendar Portraying Sustainability Lavazza has come up with its 2017 calendar in the recent past. The Lavazza Calendar has been produced since 1992 in collaboration with worldfamous artists. The 2017 calendar is shot by the much celebrated French photographer Denis Rouvre in parts of South-East Asia, with three pages dedicated specially to India. It portrays the theme of sustainability, ‘We Are What We Live’ and exalts about the symbiotic relationship between humans and their environment, between the Earth Defenders and nature, plants and crops. 2017 photographs aim at highlighting the issue of climate change by paying homage to local communities that care for and live off of natural resources. services) verticals in the country, for both our brands,” explained Zaccareo. He stated that the premium European coffee machines of Lavazza “help our customers in India get the
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PROFILE best coffee experience be it in their office, or in a cafe or in a hotel.” According to him, most of the esteemed hotel chains in the country have been using the coffee solutions from Lavazza India. He opines that the strong inhouse technical team of Lavazza India, which provides round the clock service to its clients, makes the company stand out from the competition. “At Lavazza India, we are constantly working towards making our brand offering relevant to the local needs of the market being served. To be in line with our objective, we recently launched our new made in India Lavazza product range which caters to the local market requirements of the HoReCa segment in India,” affirmed the corporate honcho.
Made in India The made in India product range of coffees under the ambit of Lavazza includes Gusto Crema, Oro Aroma, Grand Hotel (breakfast filter) and Single Serve. The coffees used to make these four final products are cultivated in India. “There are two products in the beans category – Oro Aroma and Gusto Crema, and two in the filter segment – Grand Hotel (breakfast filter) and Single Serve,” explained Zaccareo, while talking of Lavazza’s made in India product range of coffees. All these four brands of coffees, along with other brands of coffees and coffee machines, are presented by Lavazza India for the B2B segment. According to Zaccareo, all these four coffee products are made exclusively
for the Indian market, and they come under the brand Lavazza. Apart from this there are Lavazza's specialty coffees like Tierra & Pienaroma, imported from Italy for the Indian market.
Premium Flavours In India, Lavazza India operates primarily in the B2B segment, though it has some premium coffees for the B2C segment too. Lavazza India’s coffees in the B2C or retail segment are Qualita Rossa, Crema E Gusto, Lavazza Club and Caffe Espresso. Here it deserves a mention that Qualita Rossa is the perfect blend of high quality robusta beans from Africa and superior arabica from Brazil, yielding full-bodied velvety coffee. Robusta lends it a chocolaty flavour, making it an appropriate coffee accompanied with bakery products. Qualita Rossa is also a great breakfast coffee that can be enjoyed with cookies. Crema E Gusto is a blend of fine quality arabica and robusta that results in a medium strength, full-bodied coffee. It yields excellent milk-based coffees, as well as Italian-style espresso and long black (Americano) coffee. Lavazza Club is made up of a 100 percent arabica blend. It is delicately aromatic and happens to be ideal for brewing with a mocha coffee-pot. Caffe Espresso is a 100percent arabica coffee made from select aromatic beans from South America. It yields a full-bodied espresso with thick crema. It is a quality black coffee.
Training the Baristas One of the important facets of Lavazza’s role in the Indian market is the launch of its training center in the country during the recent past. “Lavazza India launched its first training center in India on 31st August 2016. This is the company’s 56th training centre in the world. Spread across 800 sq. ft., this one-of-its-kind training
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center in Chennai is providing training and information on the Italian coffee culture to baristas. It is also providing training on preparing the perfect coffee, according to the Italian tradition,” averred Zaccareo. According to him, “The training center is showcasing the art of preparing coffee in order to preserve the excellence of the product both at the moment of preparation and consumption — at home or away from home. It is also hosting coffee roasting workshops and seminars for baristas, bartenders and caterers.”
An Encouraging Scenario “With the boom of coffee culture among the youth in India, it is the right time for a brand like Lavazza – which invests a lot on coffee education, both with consumers and influencers – to open its first training center in India. This training center will mark another milestone in Lavazza’s journey in India and will further strengthen the foothold of Lavazza in the country,” he articulated. According to TechSci Research’s report titled ‘India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021’, the market for coffee shops/ cafés in India is projected to grow at a CAGR of over 11 percent during 2016-2021. In addition to New Delhi, Mumbai, Bengaluru, Chennai, Hyderabad and Kolkata, entry of new chains into tier-II and tier-III cities of the country is anticipated to emerge as a major factor, driving growth in coffee shops / cafes market in the country over next five years, the report stated. Buoyed by online bookings, the Indian hotel industry is also showing signs of impressive growth. With the growth of café chain market and hospitality industry in India on the cards, it seems Lavazza’s coffees would waft their wonderful aroma across the HoReCa and as well as retail segment for quite some time. n
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AGRI
The Berry Very Healthy By Swarnendu Biswas
C
ranberries are low shrubs or vines, going up to 2 metres in length. Their height ranges between 5 to 20 centimetres. They belong to the subgenus Oxycoccus of the genus Vaccinium. They have slender stems and evergreen leaves, and they do bear edible and delicious fruits. The fruits of the shrub or vine are also known as cranberries.
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The fruit is initially light green in colour and it becomes red when ripe. The cranberry fruit is a berry. The cranberries are characterised by their acidic taste, which becomes apparent despite their sweetness.
The Background The cranberries are native to North America. In North America, native Americans were the first to discover the edible use of cranberries. They mixed mashed cranberries with deer meat to make a dish called pemmicana. They also used the cranberry for medical purposes. They used cranberry in poultices to bring out the poison from arrow wounds. Farming of cranberries is believed to have begun in the early nineteenth century. According to a website, in 1816, the first recorded yield of cranberries was grown and harvested in Massachusetts, the US. Presently in North America, more than 100 varieties of cranberries
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grow. By 1820s cranberries were being shipped to Europe. Cranberries are used as a major commercial crop in Massachusetts, New Jersey, Oregon, Washington, and Wisconsin states of the US, and in some Canadian provinces such as British Columbia, New Brunswick, Ontario, Nova Scotia, Prince Edward Island, Newfoundland and Quebec. The US is the largest producer of cranberries in the world, followed by Canada, Belarus and Azerbaijan respectively. Among the US states, Wisconsin is the leading producer of cranberries, accounting 60 percent of the country’s annual harvest of cranberries.
The Cultivation Conditions For the cultivation of cranberries certain factors are necessary. They include acid peat soil, adequate supply of fresh water, and a growing session ranging from April to November. Generally,
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AGRI cranberries are harvested from midSeptember through mid-November. They grow on bogs or marshes. The bogs are low-lying vines in beds layered with sand, peat, gravel and clay. According to Wikipedia, for harvesting cranberries, the beds are flooded with six to eight inches (15 to 20 centimeters) of water above the vines. In the initial days of cultivation of cranberry, cranberry beds were constructed in wetlands. But these days, cranberry beds are developed in upland areas having a shallow water table.
The Indian Connection Though India’s own production of cranberries is negligible, but the Indian market for cranberries is growing. According to Deepak Grover, the Founder of Genesis Ingredients, “The Indian market for cranberries is growing at a steady rate due to factors like rising disposable incomes, increase in awareness of the benefits of cranberry among Indian consumers, due to expansion in modern retail/gourmet food stores and increased health consciousness among end customers.”
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Here it deserves a mention that Genesis Ingredients is active in sourcing and distribution of chemical and specialty ingredients for food, pharmaceutical and personal care applications in India. “We have strategic distribution contracts and exclusive or preferred distribution rights of leading global suppliers of innovative products for the Indian market,” offered
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Grover. “We have been involved in marketing cranberries for over 3-4 years. We market US origin cranberries from our supplier, who is a large and respected player of cranberries in the world,” he pointed out. Grover believes that “The Indian market for cranberries could be further enhanced by increasing both its availability and awareness and highlighting the health benefits of cranberries among its Indian consumers, and by increasing application for cranberries in industrial, retail and HORECA segments of the country.” He also elaborated on promotional measures for developing market for cranberries in India. “Some promotional measures that would be helpful are organising seminars and workshops highlighting applications and usage of cranberries, participation by key stakeholders for cranberry market in India, in major food industry events and in trade publications. Also on-site demos at organised retail outlets and gourmet stores can be helpful,” he affirmed. According to Grover, his consumers feel that cranberries that he markets to
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AGRI be of very high quality and affordable. “The response has been pretty good so far and we have been quite successful in promoting cranberries from the US to both industrial as well as end user markets in the country,” he stated.
Applications in Tastes Cranberry is subjected to various culinary applications. Cranberry juice is a very popular usage of this delicious fruit. For reducing its innate tartness, cranberry juice is often sweetened or blended with other fruit juices. Cranberries can of course be had raw or as dried and sweetened. Cranberries are also processed as cranberry jam. Cranberry sauce or cranberry jelly is also delicious. It is served as a condiment in Thanksgiving dinner in North America and in Christmas dinner in the UK. In Europe, the cranberry sauce or jelly is typically slightly sour-tasting, whereas in North America it is sweeter. Cranberries are also used in health bars. Cranberries have applications in many cocktails, which include Cosmopolitan, and also in mocktails. Cranberry is also used in muffins, scones, cakes and breads. Cranberry muffins can be an uncommon and delightful addition to a bakery’s repertoire in the Indian bakery and confectionery industry as could be cranberry scones, cranberry cakes and cranberry breads. In fact, cranberries are extensively used in
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Deepak Grover
desserts. Cranberries can also play their role in adding value to cookies and salads.
The Healthy Berry Cranberries are spruced with several health benefits. “Cranberry is a very good source of vitamin C, dietary fiber and manganese. The fruit is also a rich source of vitamin E, vitamin K, copper and pantothenic acid. Furthermore, cranberry has a high nutrient and antioxidant content,” proffered Grover. It is popularly believed that cranberries can effectively prevent urinary tract infections, but this attribute of cranberry is debated across the academic circles. The logic for the belief is that cranberries have high level of proanthocyanidins (PACs), which can reduce the adhesion of certain
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bacteria to the urinary tract walls, which leads to tackling of urinary tract infections. The special structure of these PACs acts as an impediment to the bacteria, which would otherwise have clinged to the urinary tract lining. However, in this regard, raw cranberry capsules are more effective than cranberry juice. According to Medical News Today, a study published in the American Journal of Obstetrics and Gynecology in February 2016 reported that while cranberry capsules have been shown to prevent urinary tract infections, cranberry juice is far less effective. The reason for this is that it takes an extremely large concentration of cranberry to prevent bacterial adhesion. This amount of concentration is not found in the cranberry juices that we drink. However, there have been some studies which had shown that cranberry juice or cranberry capsules do not prevent urinary tract infections. But despite this ongoing debate over its role in preventing urinary tract infections, there is no denying the fact that cranberry is a highly healthy fruit. As compared to many other fruits and vegetables, the antioxidant capacity of cranberries is huge. Cranberry is also a good source of vitamin E and fibre. The cranberries are spruced with a wide array of phytonutrients, which are naturally derived plant compounds. They can prevent a number of health problems. Cranberry juice has impressive levels of antioxidants, Vitamin C and salicylic acid. The cranberry juice also has calcium, magnesium, phosphorus, iron, zinc, potassium, and sodium. Cranberry may also reduce the risk of cardiovascular disease, could reduce blood pressure, and intake of cranberries can slow the growth of tumour. Cranberries can also be helpful in preventing breast, colon, lung and prostrate cancers. This wonder fruit can prevent stomach disorders and diabetes also. Cranberries can also help in preventing development of cavities in teeth. It is about time our food service industry makes more proactive usage of cranberries in its menu than it is doing now. The increasing numbers of health conscious consumers in India wouldn’t mind greater infusion of this delicious fruit in their dishes, wherever it is feasible. Especially, greater usage of cranberries can bring in more market potential for many bakeries in the country. n
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MEAT
A Mollusc and a Delicacy By Naresh Gupta
A
number of families of saltwater bivalve molluscs which reside in sea or brackish water bodies are clubbed together under the term oyster. Some kinds of oysters are fit for human consumption. The edible oysters are cooked or eaten raw. However, enjoying raw oyster is a highly acquired taste. Lemon juice, cocktail or hot sauce are the right accompaniments to the raw oyster. The meat inside the oyster shell is the edible part of the oyster. The edible oysters mainly belong to the genera Ostrea, Crassostrea, Ostreola, and Saccostrea. Pacific oyster, Belon oyster and Sydney Rock oyster are some of the important edible oysters. According to Wikipedia, the Pacific oyster is presently the most widely grown bivalve around the world. A cluster of oysters is commonly called an oyster bed or an oyster reef.
hard surfaces of oyster shells and nooks between these shells. Oysters are also beneficial for the environment. These molluscs intake nitrogen-containing compounds, phosphates, plankton, detritus, bacteria, and dissolved organic matter, and whatever of these is not used for the oysters’ growth is ejected as solid waste pellets, which decompose into the atmosphere as nitrogen. Thus water gets freed from the negative influences of the above-mentioned organic and inorganic substances. Succinctly, oyster acts as a water filter of sorts.
Then and Now The consumption of oysters dates to prehistory. In Japan, the cultivation of oysters could be traced to at least 2000
Background Oysters are protandric; during their first year they spawn as males by releasing sperm and over the next two or three years they spawn as females, releasing eggs. Oysters generally attain maturity in one year. Another singular feature of oysters is that they can act as habitat for several marine species. A number of tiny creatures can and do live on the
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BC. The oyster farming in the UK can also be traced to the Roman era. In Italian peninsula, oyster farming was practiced by the ancient Romans during the 1st century BC. Sergius Orata, a merchant from the ancient Rome, is considered the first important merchant and cultivator of this seafood delicacy. Here it deserves a mention that during the 19th century, oyster beds in New York Harbor were the largest source of oysters across our blue planet. Cancale, a seaside resort of France, is well-known for its oysters. However, in France too most of the oyster consumers are occasional consumers of this sea food, as oyster today is perceived as a highly priced delicacy. But it was not always so. For example, during the 18th and the early 19th century, oysters were in plenty and very much affordable. Then they were primarily consumed by the working class population. But now oysters are scarce, which accounts for their high price. The causes for decline in oyster population can be attributed to overfishing, diseases and widespread pollution. Nowadays the presence of oysters is most abundant along the Atlantic coasts and in the Gulf of Mexico in North America. They are generally found in bays, estuaries and tidal creeks. Oysters
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can live in a wide variety of temperatures, salinity and sediment concentrations. Japan and Australia also has large beds of edible oysters. France heads oyster production among the European countries.
Oysters for Humankind For oyster farming, the temperature and salinity of the water are controlled or monitored, so as to facilitate spawning and fertilisation, and also to speed the rate of maturation of oysters. Oysters can be harvested by collecting the oysters from the oyster beds. In shallow waters, they can be collected by hand or through smaller rakes. In slightly deeper water, rakes with long handle and oyster tongs are used to reach the oyster beds. Divers can also be inducted to collect oysters, and in some areas scallop dredge is also employed to gather oysters.
Culinary Applications Oysters can be put to several culinary uses. Oysters can be had raw, fried, grilled or can be enjoyed in a stew. Oyster curry is also a delicacy, which can be enjoyed even by those whose culinary preferences are confined to only Indian dishes. Oyster stout is a beer which is suited to be partaken with oysters. Sometimes oysters are also used in the brewing process of stout. The first known brewery to use oysters as part of the brewing process of stout was Hammerton Brewery in London, UK. That was in late 1938. Oysters play a vital role in French cuisine. France tops the list of countries of the Europe in terms of consumption of oysters. Oyster ice cream, which is savoury in taste, can also be treated as a delicacy among many globalised Indians, with frequent exposure to overseas travel. The high-end food service outlets in India can feature this unique ice-cream in their menus more vigourously. In Taiwan and many other parts of Asia, one can find oyster omelette. Oyster omelette is an omelette with fillings comprising primarily small oysters. Oyster sauce is used as a condiment. It is also apt for flavouring meat and vegetables. In cashew chicken and Hainanese chicken rice, oyster sauce can play an important role. Crab in oyster sauce is a delicacy which is rampantly enjoyed in China, Singapore, Indonesia and the Philippines.
Health Benefits Oysters have a reputation for being a great aphrodisiac, and what is interesting is that this popular belief is supported by scientific basis. The amino acid content in oysters is believed to ignite the sex hormones. They are also rich in protein, vitamin C, vitamin D, vitamin B12, and zinc, selenium and iron. Especially, the zinc content in oysters is amazing. A single serving of oysters has 1500 percent of the daily requirements of zinc for the human body. Oysters are richly endowed with phosphorus, potassium, and sodium too. Oysters also facilitate in weight loss. Besides being rich in nutrients, oysters are low in calories. A serving of oyster has nearly half the calories as compared to an equal serving size of chicken. Thus intake of oysters facilitates losing weight. Oysters also give an impetus to metabolic activity, improve immunity and increase bone strength. n
Regd. Office:/Showroom: C-207, 1st Floor, Naraina Industrial Area, Phase-1, New Delhi-110028 (INDIA) T +91-11-26169771, 26177232 F +91-11-26169233
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E info@makrey.com W www.makrey.com
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PROCESSED FOOD
Mayonnaise to Propel the Indian Condiments Business By Swarnendu Biswas
W
ith the teeming numbers of urban Indian consumers of post-modern age with busy lifestyles, who are having less and less time to prepare elaborate and tasty meals at home, and with perceptible improvement of economic indicators among middle class India due to significant enhancement of disposable incomes during the last decade-and-ahalf, it seems quite natural that the Indian food service industry is growing at an impressive rate. It is expected to thrive in the near future, and with it the market of condiments is also expected to prosper. The role of condiments in today’s food service industry cannot be over emphasised. They can be added to the dish or can complement the dish. Though condiments in themselves are seldom partaken, but they play huge roles in adding value to the quality of dining experience. Mustard, tomato ketchup and mayonnaise are some of the important condiments which are playing a significant role in our present day Indian food service industry. Though their definition may vary,
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with some definitions of condiments even including herbs and spices in their ambit, but about their importance there is hardly any dispute.
Condiments to Thrive The shift in modern Indian palate towards global dishes has also contributed towards giving a fillip to the Indian condiments market. “The deep penetration of international dishes like pastas and other noodles has boosted the regular consumption of sauces and ketchups across all ages,” stated a Technopak report on the Indian food processing industry, which was published in February 2013. And this trend is only expected to gather momentum in the years to come. Euromonitor International in its report titled Sauces, Dressings and Condiments in India, which was published in December 2015, observed that busy lifestyles prompted time-crunched consumers such as working men and women in urban India to look for easy solutions such as cuisine-specific ready mixes with detailed instructions on how to cook them on the product packaging. According to the report,
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facilitating this trend was the growth of the middle-income consumer base, growing disposable incomes and growing numbers of nuclear families. In addition, high aspirations for food apart from the daily norms such as other Indian regional, Chinese and Italian cuisines, helped sauces, dressings and condiments business to grow in the country during 2015. The situation in urban India has hardly changed in this regard during the last two years. Akshay Bector, the Chairman and Managing Director at Cremica Food Industries Ltd., rightly believes that "Without scale and experience in the local market it is difficult for players to make a mark in the Indian condiments business." Moreover, with the growth in demand for condiments in India during the recent years, the competition in this segment has also increased. At the same time, during the last decade, there has been a significant enhancement in the numbers of discerning consumers aware of global food & beverage trends in the Indian food service industry, which together necessitates the players in the Indian condiments business to become even more quality conscious than before. One can say that without placing a huge premium on the quality of condiments and snacks, the players operating in this segment of India’s food
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PROCESSED FOOD & beverage industry would find difficulty to make their niche in the competitive market in the long-run, a market now teeming with increasing numbers of discerning consumers and clientele. The passionate entrepreneur is optimistic about the future of condiments business in India, but he laid great emphasis for the industry to become more quality conscious in order to effectively cater to the fast evolving consumers.
Mayonnaise Garlic, Mayonnaise for Burger, Mayonnaise Diet, and Mayonnaise Olive Oil. Here it deserves a mention that in December 2008, Dr Oetker bought Delhi-based Fun Foods, the makers of packaged food products such as mayonnaise and sandwich spreads. The move seemed to give a huge impetus to the revenue growth of Dr.Oetkar India during 2008-2015.
Made for Mayonnaise
As India has a huge population of vegetarians, vegetarian mayonnaise can have great demand in the Indian market. Already eggless mayonnaise is dominating the India’s mayonnaise market along with its various variants. According to the industry sources, the sales of eggless mayonnaise does account for around 80 percent of the overall mayonnaise sales volume in the country. “Mayonnaise is well suited for the Indian market; Cremica has developed vegetarian mayo, which is unlike egg-based mayonnaise being sold all around the world. This is a very different product and its consumption will rise with time,” proffered Bector. The Vegetarian Mayo Squeeze Pack of Cremica Food Industries is developed to make it easy to store and portable for its consumers, which in these times of increasing demand for user-friendliness, can give the product an additional market edge. “In the realm of mayonnaise, we have launched some exclusive flavours in the Indian condiments market namely butter mayo, basil pesto mayo, English cheddar mayo, etc. These are useful in creating exclusive sandwich, pizza, pasta, burger, wraps, etc. Our mayonnaise products have been widely accepted in the industry,” explained Bector. Overall, one can say that the present day socio-economic environment of the Indian food service industry with its QSR segment slated to grow impressively, is just ideal for the established and emerging players in the mayonnaise segment to thrive. However, innovative quality, diversification in terms of offerings, and pocket-friendly prices seem to be the primary decisive factors behind the enduring success of the various mayonnaise players operating in India’s food service industry, in the n years to come.
In the Indian condiments market, mayonnaise comprises an important segment. Without mayonnaise, your burgers and pizzas are likely to lose much of their taste. It can be a great accompaniment while savouring fried vegetarian and non-vegetarian dishes. Mayonnaise was possibly the fastest growing table sauce in India, in 2015. “Mayo market in India has been growing at a steady pace. It is now entering a phase of maturity and with the entry of an array of new players competition in this sphere is becoming intense,” said Bector. According to the report named India Mayonnaise & Salad Dressing Market Outlook, 2021, published by Bonafide Research & Marketing Pvt.Ltd., the mayonnaise and salad dressing market is emerging as one of the rapidly growing, dynamic markets in the food services sector in India. The report observed that due to the increasing standard of living and changing lifestyle, the demand for sophisticated taste in meals was becoming a growing trend in the food industry in India that was making a positive impact on mayonnaise and salad dressing markets in the country. According to the same report, India’s mayonnaise and salad dressing market is predicted to increase at a CAGR of 24.72 percent over six years. The report was published in October 2015. The research report stated that India’s mayonnaise & salad dressing market was growing with a CAGR of 21.54 percent from last five years and was projected to triple by 2021 due to growing trend of international food, brand awareness, increasing
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Vegetarian Mayonnaise is Popular
Akshay Bector
disposable income, growing demand among middle class people and increasing numbers of international food chains in the country. According to the market research company, Canadean, the mayonnaise market in India was estimated to be Rs. 225 crore in 2014. It is expected to reach Rs.1000 crore by 2020, which is a three-fold jump in six years. Cremica Food Industries is an important Indian company in the already crowded mayonnaise market of the country, and among the multinational players, Dr.Oetkar, a Germany-based company with more than hundred years of legacy behind it, is a huge mayonnaise player in the country’s food service industry. Globally, Dr. Oetkar is renowned for producing baking powder, cake mixes, dessert powders, ready desserts, yogurts, frozen pizza, and muesli. Oetker India’s revenues escalated from Rs.28 crore in 2008 to Rs.120 crore in 2015. During this period the company’s retail sales in India also galloped from Rs.14 crore to Rs.100 crore. Delhi-based Dr.Oetkar India Pvt. Ltd. has an array of mayonnaise under its ambit. They are Mayonnaise Veg, Mayonnaise Classic, Mayonnaise Green Mint, Mayonnaise Tandoori,
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bEVERAGE
Sweet Infusions
A
ccording to the TechSci Research’s report titled ‘India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021’, the market for coffee shops / cafés in India is projected to grow at a CAGR of over 11 percent during 2016-2021. The report further noted that on account of surging income levels and changing eating and drinking
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By Swarnendu Biswas habits of consumers, coffee shops / cafés market in India is anticipated to witness robust growth in the coming years. The country’s youth population is increasingly visiting coffee shops for socialising, thus creating growth opportunities for various brands operating in the country, which includes both chains as well as independent coffee shops. At the same time, the alcohol consumption in India is also on the rise.
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According to a WHO report, the per capita consumption of alcohol in India increased by 38 percent between 200305 to 2010-12.
A Matured Market The influence on health of coffee and alcoholic beverages may be debatable, but these statistics indicate a promising market for syrups, which are extensively used in bars and cafes. For making cocktails, mocktails, and to flavour
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bEVERAGE coffee-based beverages, and for making shakes and smoothies and desserts, syrups are being extensively used. Syrup is a generic term for a thick viscous liquid solution of sugar and water, but it is the quality of flavours and ingredients that makes a syrup special. According to Wikipedia, the consistency of syrups should be similar to that of molasses. “We at Monin specialise in gourmet syrups, which are syrups with very high quality ingredients and flavours, which in our case are natural and sourced from their finest growing areas of the world. For example, our vanilla syrup is made with actual extracts from vanilla pods from Madagascar,” asserted Ravi Kathuria, the Director, Business Development, SAAC Countries for Monin. Here it deserves a mention that Monin is a globally renowned producer of premium flavourings for beverage and culinary applications. The France-based company has presence in more than 145 countries throughout the globe. Presently, according to Kathuria, Monin has 100 gourmet syrups and 15 fruit mixes for the Indian market.
Ravi Kathuria
Kathuria told that their fruit mixes are pure form of fruit based purees with minimum 51 percent fruit content. According to him, peach, passion
fruit, mojito, watermelon and hazelnut are some of the popular flavours of syrup of Monin, as far as the Indian market is concerned. Monin’s presence in India is primarily focused on the institutional sector. “We are primarily a B2B company and this is going to be our mainstay. We have some presence in retail though it is limited to top-end stores only,” explained Kathuria, while talking of Monin India’s impressive presence in the country. The popularity of syrups in the Indian food service industry can be easily gauged by Monin’s widespread national presence, which easily extends beyond metros to tier-II cities and towns.“We are present in 50 cities of India, which include tier-II and tier-III cities too,” asserted Kathuria. For the Indian market, Monin had introduced many innovative flavours of syrups during the last threefour years, which include tiramisu, chocolate cookie, salted caramel, white peach, popcorn and elderflower. Their introduction in the Indian market indicates a maturation of Indian syrups’ market during the recent years.
Fresh New Look, Fresh New Taste Bold & Spicy like Last Night
Newch Laun < Made with premium, quality ingredients
300 ml
200 ml
Ready to Serve Drinks- Available in Different Flavours < Lemonade < Aam Panna < Mango < Strawberry < Litchi < Mixed Fruit < Mojito < Mango Black Currant < Tomato
< Pack of twenty four, 160 ml. per can < Non-Alcoholic Drink < A crisp snack of celery garnish < Fresh squeezed taste of ripe tomatoes < Dash of real lemon juice, coarse black pepper and a pinch of salt
These small cans of Bloody Mary Mix stay fresh and are ready when you have company or just for yourself.
Manufacture & Exporters of Jams, Pickles, Murabbas, Tomato Ketchup, Sauces, Mango Panna (Aam Panna), Squashes, Syrups, Juices, Canned Fruits & Vegetables. Now Also offering Portion Packs/Single use Sachet for Salt, Pepper, Sugar, Tomato Ketchup, Pickles etc.
SHAMSONS FOODS 100% Vegetarian
An ISO 9001 : 2008 Certified Company
B-39, Lawrence Road Industrial Area, Delhi-110035, India Phone : 011-47062838, Mobile: 9810783838, 9810117239 Factory: 564 Food Park, RAI, Dist. Sonepat, Haryana. E-mail: anubhav_005@yahoo.com Website: www.shamsonsfoods.com
Lic.No. : 10015064000531
Formely
Dealers Enquiries Solicited for Institutions
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bEVERAGE
Prithipal Singh
The Crucial Role of Syrups “At restaurants and cafes, the syrups are extensively used to make desserts as they add flavours and sweetness to the dish. They are also used to innovate new dishes and tastes for attracting new customers. There are numerous types of syrups with flavours from around the globe, which are used in food as well as in beverages for adding colour, flavour, and taste. At bars, syrups are used in making cocktails and mocktails. Syrups also help in creating new drinks and flavours as per the demand of the guests.” affirmed Prithipal Singh, F& B Manager, Pride Plaza Hotel Aerocity. There can be some ambiguity for the laymen about the distinction between syrups and bar syrups. Bar syrups are the syrups which are used in bars. According to Singh, bar syrup is a basic thick mix of sugar and water, which are generally infused with
flavours of fruits and herbs. They are used by the bartenders as sweetener to make cocktails and mocktails. “At Stallion, the equestrian bar at Pride Plaza Hotel Aerocity, we use syrups in making cocktails and mocktails. Experimenting with syrups helps us in developing new drinks. These new beverages are liked by our guests as these days they are always looking for something new and creative,” Singh pointed out. Some of the popular syrups in usage at Stallion are Green Apple Syrup, Passion Fruit Syrup, Mojito Syrup, Triple Sec, Blue Curacao Syrup among others. I queried Singh on the role of syrups in Indian cuisines. “In my opinion, the role of syrups in Indian cuisines will remain stable and their use in the Indian food is very limited,” he said candidly. “As far as Indian cuisine is concerned, syrups are mostly used in the Indian desserts, but very rarely used in other Indian dishes,” he affirmed. According to him, syrups are mostly used in western dishes and beverages. “The use of syrups in many conventional Indian dishes is avoided, as generally many conventional Indian dishes have high intensity of spices and flavours, where usage of syrups may compromise on their authenticity,” elaborated Singh. However, he acknowledged that if “someone is looking for a twist in Indian cuisine, these syrups can play a vital role in terms of colours, flavours and aroma to a given dish.” One can say that in these days where both authenticity and experimentation are apparently competing but parallel trends in the fast evolving Indian food service industry, and what is more, when sometimes these two apparently conflicting trends are tending to complement each other, the role of syrups cannot be written off in the Indian cuisine of the future. For experimentation in Indian cuisine is gaining momentum.
The Promising Scenario Overall, due to the favourable economic and demographic indicators like a sizeable young population and significant increase in disposable incomes during the last one-and-half decade, and with the growing trend towards experimentation in the Indian food service industry, especially among
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the new-age food connoisseurs of India, the future of syrups seems sweet in the Indian food service industry, especially among the high-end spectrum of the industry. “In this age, people like to try something new every time they dine with us. Hence, to give them the requisite variety and new taste, we also experiment with numerous available syrups to create something new with the old dish,” proffered Singh. Kathuria too believes that with the Indian food service industry set to grow rapidly because of favourable demographics and increasing incomes, the role of syrups is expected to be enhanced in the industry. However, to play with the syrups successfully more rampantly in the bar, we need more skilled bartenders. Thankfully, nowadays more and more young people in the country are getting interested in choosing bartending as a profession. More cocktail festivals are the need of the hour to cater to the scarcity of creative and knowledgeable bartenders in the Indian food service industry. “In a bar, a well trained bartender can make wonders by adding the right syrup into the right drink,” opined Singh. It should also be remembered that despite their increasing popularity in the country, the market for syrups in India is presently at a nascent stage. Therefore exploring the full potential of syrup concoctions in alcoholic beverages and coffees need sustained awareness building exercises in the Indian food & beverage industry by the syrup n manufacturers in India.
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PUB
For Partying in the SKY
By Swarnendu Biswas
S
ky Lounge Bar & Grill, housed in the 19th floor of Hotel The Royal Plaza is located in central Delhi, in Ashoka Road to be precise. But if you happen to visit it once, chances are that the place can easily be located in your future memories too. Yes, the place can attract amazement even from those worn out, over the hill, and a little frustrated journalists like me. It is located on the rooftop of the classy five-star property. Before the idea of this novel food & beverage destination was conceived the rooftop of the hotel was having nothing much besides a water tank and a dish antenna. Since November 2014,the same place provides a fascinating experience to have drinks and dinner under the starlit and moonlit skies, irrespective of whether you are with family, lover, friends or alone. It took a sizeable investment of Rs.50 million to become a happening reality or rather a realty in the form of Sky Lounge Bar & Grill, which is informally known as the SKY.
break during the monsoon months of July-Sept, when, according to the Executive Assistant Manager of the hotel Gaurav Kapur, it becomes very difficult to attract the crowd as Sky Lounge Bar & Grill is an open air outlet. If you are lucky to visit the place on a twilight or night of clear sky, Sky Lounge Bar & Grill does afford a panoramic 360 degree view of this fascinating city of great past, exciting present and promising future. This view does often include Jantar Mantar, Lotus Temple, India Gate, Rashtrapati Bhavan and Qutub Minar among the significant landmarks. The space is divided between two
The View from the Top The lounge bar & grill was launched in November 2014 and since then it has been a happening party destination among well-heeled youngsters, corporate and expats in Delhi. Recently, in October of 2016, it was re-opened after a brief
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interconnected spaces ‘The Moon Bar’ and ‘The Presidential Lounge’. “From the Presidential Lounge you can get a majestic view of the Rashtrapati Bhavan on a clear sky, whereas from The Moon Bar, the telescope installed gives you a fascinating view of the moon,” affirmed Kapur. “The SKY is our aim to bring to Delhi a venue that attempts to showcase this ancient and modern city’s rich heritage and at the same time provide our guests a space to party or to simply unwind and reconnect with friends and family,” explained Kapur. Sky Lounge Bar & Grill is spread across 18,000 sq. ft. and has a seating capacity of 120 people. “However, the spacious place can accommodate 250 people at a time, as many guests prefer to have a drink while roaming around and soaking in the panoramic scenario,” explained Kapur. According to him, presently Sky Lounge Bar & Grill is attracting 250-275 people on an average weekday and 350-400 people on an average day of a weekend. The place is open seven days a week, between 6.30 pm till 1.00 am. A larger than life projection screen, soothing water bodies and an advanced viewing telescope to view the moon and the stars can contribute to the charm of the SKY. The well-stocked bar
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PUB of the spread out lounge also reflects consideration towards careful design, as does the rest of the place. “For the décor of the bar we have used semiprecious stone Onyx, which happened to be the purest form of marble. One of the properties of Onyx is to release the positive energy to the atmosphere,” informed Kapur. Like the scenario it offers, the music being played at the lounge bar is also varied, and is perhaps aimed at catering to the many moods of the guests.
The Heady Offerings Of course, SKY has an impressive collection of beverages to offer, which can attract varied profiles and age groups. They are complemented by sumptuous snacks. Many of the cocktails on offer at the outlet are truly innovative in nature. What is more, in keeping with the name SKY, a section of these cocktails are presented around the theme of universe and celestial bodies. For example Big Bang — a floating concoction of spirits, citrus fruits & herbs — is one of the cocktails offered at the outlet, whereas there is another cocktail named M81, which is a concoction of mango puree marinated with red & green chilies, cardamom topped up with Beefeater gin, martini dry & sparkling water. There is a cocktail named Milky Way, which is a smooth texture of kahlua, tequila & cream. Black Hole, Weapon of Mass Destruction, Zero Gravity are the names of some of the innovative cocktails at the outlet. From Ballantine’s of 30 years to Chivas Regal of 25 years and from Royal Salute of 21 years to JW Blue Label to JW Platinum Label, the Sky Bar & Lounge’s heady offerings can be a whisky lover’s delight. Talisker of 30 years, Glenlivet of 25 years and Laphroaig of 10 years can be construed as the highlights of the impressive single malt collection at the outlet. Overall, one can say that Sky Lounge Bar & Grill can cater to an awesomely wide variety of tastes for premium alcoholic beverages. The bar also houses an impressive collection of vodkas, liqueurs and gin to attract its guests. Here the rum lovers can savour Havana Club of 7 years old, Baccardi and Old Monk Premium. For beer drinkers, there are renowned brands like Corona, Heineken, Tuborg and Kingfisher Ultra among others to
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make your twilight memorable after a tiring day. The wine and champagne section of the bar is no less heady, with names like Dom Perignon, Taittinger Rose, Jacob Creek Brut, Bepin De Eto Valdobbiadene and Chandon Brut gracing the fairly exhaustive list, which of course are complemented by a good number of red and white wines. Succinctly, from hitherto unheard of cocktails to classic single malts, via a range of vodkas and gins, rums and tequilas, whiskeys and beers and other heady offerings, the exciting journey through the spirits at the SKY can give a high for the novice as well as for the connoisseurs of alcoholic beverages.
Sumptuous Snacks According to Atul Shankar Mishra, the Executive Chef of Hotel The Royal Hotel Plaza, wood-fired pizza, nonvegetarian kebab platter, vegetarian kebab platter, mutton seekh kebab, murgh malai tikka, fish tikka, crunchy chicken and hara bhara kebab are some of the many hit dishes at Sky Lounge Bar & Grill. I got to taste wood-fired pizza and
Atul Shankar Mishra
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mutton seekh kebab and realised why they are great hits with the guests. The outlet’s food menu, which has recently experienced some updation, is focused on snacks and starters and not on main course. “We have recently added some items in the menu, which include dishes like American Corn Masala, and Peri Peri Chicken Dumplings, and sometimes on special requests, we also go beyond the menu to satiate our guests’ palates,” asserted Mishra. He also informed me that the outlet’s menu keeps changing. “We keep a close watch on which dishes are liked by the majority of the guests and which are not, and eventually remove the less popular items from the menu,” averred Mishra.
Events and Promotions Kapur told me that the young hip partying crowd, corporates and expats comprised the major clientele of this happening lounge bar, though family crowd were also seen enjoying to the hilt at the place. Sky Lounge Bar & Grill has a history of hosting promotional events like Celebrity DJ Night, Women’s Night, Sufi Night, etc. and has also been inviting singers to perform at the outlet from time to time. “We have also planned a lot more exciting and interesting events that will follow in the coming weeks. We want to create an ambience, where our guests can have a unique experience that will last in their memories forever,” stated Amit Chauhan, Director, Operations at SKY, while talking about the future plans of the lounge bar & grill during the celebrations of the second anniversary of SKY. Kapur also informed that they had some exciting promotions and entertainment programmes lined up in the near future, with the objective of enhancing the footfalls at the SKY further. n
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Pix: Dashanzi — Asian Cuisine Restaurant at JW Marriott Mumbai Juhu
t h eme cuisine
The Flavours from the Orient By Sharmila Chand
T
he popularity of pan Asian flavours from China, Hong Kong, Japan, Thailand, Vietnam, Korea and Burma has been a prominent food trend in India during the last three-four years. Here we would focus on Asian cuisine from the orient. The cuisines from south-east and north-east Asia is a blend of several tastes together — sweet, sour, salty, spicy, and bitter. They have a combination of flavours and textures, often within a single dish. Pan Asian cuisine from the orient involves the presence of a range of vegetables, which range from greens such as morning glory to white water lily stems. In cuisine from China, Hong Kong, Japan, Thailand, Vietnam, Korea and
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Burma, noodles are made from a variety of ingredients and are prepared in dozens of different ways. Noodles are most commonly made from rice, wheat, egg, moong bean, or a combination of ingredients. In China, Korea and Japan there has been an emphasis on fats, oils and sauces in cooking.
The Culinary Character There is not a shred of doubt that in India Chinese cuisine is the most popular form of oriental cooking traditions. However, Chinese cuisine, like Indian cuisine, is not a homogenous entity, but entails considerable diversity. For example, the dishes of north and south China varies greatly. Dishes from southern China entail freshness and tenderness while due to
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cold weather, northern China dishes are relatively oily and the use of vinegar and garlic tends to be more popular in north China dishes. In contrast, Japanese cooking came to emphasise the frequent use of deepfrying (ie tempura, etc.) using vegetable oil or conversely, raw food (i.e., sushi and sashimi). In Korea, much of the traditional cuisine is centered on grilling or sauteing and the use of hot chili spices (i.e., kim chi, etc.). The culinary tradition of southeast part of the orient, which includes Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore and Brunei among others, lays emphasis on aromatic and lightly prepared food, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented
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Spice It Here are some of the basic ingredients used for a variety of recipes from China, Japan, Korea, Vietnam, Thailand, and beyond. Soy Sauce/ Tamari Soy sauce in place of salt is good for seasoning soups, fried rice, dressings or dipping sauces. Gluten-free tamari is preferred, especially for gluten-free dishes. Rice Vinegar A mild vinegar for making vinaigrettes, marinades or dipping sauces. Fish Sauce Good for cooking Thai or Vietnamese food, especially in stir-fry sauces, dressings and dipping sauces. Chili Sauce Such as sriracha or chilli garlic sauce Oyster Sauce This sweet and savoury sauce adds richness to simple vegetable stir-fries. Vegetarian versions are made with mushrooms instead of oyster extract. Coconut Milk Creamy and rich, canned coconut milk adds a wonderful flavour and smooth texture to curries, soups and marinades.
with spices and seasonings, including citrus juices and herbs such as basil, cilantro and mint. Also, while north-eastern cuisines of orient emphasise on using soy sauce in nearly everything, many cultures in the south-east Asia have fish sauce, along with galangal, lemon grass, and tamarind for infusing additional flavor to their dishes. Rice is the staple food of South Asian cuisine. It is interesting to note that in Thai language, one often says ‘Let's go eat rice,’ regardless of what will actually be
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Curry Paste It is absolutely essential for Thai curries. Miso Paste Versatile miso paste can be used in a classic miso soup, used to make a Japanese marinade for fish or meat. Toasted Sesame Oil With its characteristic toasty flavour, sesame oil is good for dressings, dipping sauces and marinades. Sake (Rice Wine) It is wonderful to add another dimension of flavour to soups, simmering sauces and marinades. Sake is indispensable in Japanese cooking. Fresh Ginger Grate it, mince it, cut it into slices and use it to make Korean marinades, Chinese soups, Thai dipping sauces and much more. Limes The fresh bite of lime juice is especially important in Thai and Vietnamese cooking. Cilantro Cilantro acts as a key flavour in many Asian cuisines.
eaten. There are many varieties of rice. In Thailand, the red rice cooked in hollowed bamboo is very delicious. Likewise, the importance of rice in Indonesian culinary tradition can be realised through the reverence they have for their Rice Goddess, Dewi Sri of ancient Java and Bali. Among Sundanese ethnic group of Indonesia, an annual rice harvest festival named Seren Taun is quite popular.
The Green Influences Both Thai and Indonesian cuisines have wide usage of leafy vegetables. An array of leafy vegetables have wide applications in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with garlic. Among the green leafy vegetables which are usually eaten raw in the meal or as a side dish in Thailand, the most important are phak bung (morningglory), hōrapha (Thai basil), bai bua bok (Asian pennywort), phak kachēt (water mimosa), phak kat khao (Chinese cabbage), kra thin Thai (ipil-ipil),phak phai (Praew leaves), phak kayang (rice paddy herb), phak chī farang (Eryngium
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t h eme cuisine foetidum), phak tiu (Cratoxylum formosum), phak phaai (Yellow Burr Head) and kalampī (cabbage). Moreover, many of the world's tastiest fruits come from tropical South-east Asia. They include fruits such as mangosteen, rambutan, jackfruit, durian, and banana. Mangosteen is the fruit of a tropical evergreen tree, which is native to Indonesia. Stinky durian, rambutan, sweet mango, mangosteen (aka ‘The Queen of Fruit’), rose apple, and pomelo are among the many delicious fruits which can be savoured in Thailand. There is a saying that if you happen to live in Bangkok for a year, you can enjoy a different fruit every day!
Flavoured World Both Indonesian and Thai cuisine are known for their usage of spices. Spices such as pala (nutmeg/mace), cengkeh (clove), and laos (galangal) are native to Indonesia. In Thai cuisine, common herbs include cilantro, lemongrass, Thai basils and mint. Some other common flavours in Thai food come from ginger, galangal, tamarind, turmeric, garlic,
Menu Planning by Ping’s Café Orient, New Delhi Salad Hot gado-gado with vegetables, tofu and peanut sauce Spicy beef salad with onion, coriander, mint, lime and dried chilli Soups Tom Kha Shrimp Tom Yum Classic Hot & Sour Pepper Soup Dim Sum Philadelphia cream cheese, with mushroom, water chestnut and truffle oil Silken tofu, water chestnut, exotic vegetables and chives Tiger prawn, chives and water chestnut Sweet and spicy pork bun Peking Chicken with spicy superior infused soya Baos Silken Tofu Bao Chicken Teriyaki Bao Pork Char Sui Bao Black Pepper Pork Bao Mains Duck Mango and Pineapple Curry Nasi Goreng
Roti Canai Peking Roasted Duck Pancake Teriyaki Grilled Chicken Fish Red Snapper Biryani Prawn Laksa Steamed Red Snapper Tomato Spiced Meekong Bassar Wrapped in Banana Leaf Veg Mains Mapo Tofu Wok Tossed Morning Glory Silken Tofu & Water Chestnut Rice & Noodles Fresh Spinach and Mushroom Fried Rice Duck, Leeks Celery and Scallion Fried Rice Red Rice Black Rice Brown Rice Complete Meals Bibimbap Nasi Goreng Tenderloin Bulgogi Khow Suey Ramen Pho Noodle Soup
soy beans, shallots, white and black peppercorn and chilies.
Just Desserts The cuisines from South-east and Northeast Asia also have a host of desserts to offer. Some of the popular desserts from China are ginger milk curd, grass jelly, mango pudding, red bean cake, rice pudding, whereas green tea ice-cream, coffee jelly, monaka, sakuramochi are some of the many popular Japanese desserts. Green soya porridge called bubur kacang hijau, and a healthy and delicious sweet dessert made from green soya beans called kacang hijau are popular desserts from Indonesia. Fruits in coconut milk called kolak is another popular dessert from this archipelago. Thai mango sticky rice dessert or khao niaow ma muang; khanom mo kaeng, which is a sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions; and coconut-rice pancakes are some of the delicious desserts from Thailand. Thai dessert popularly called ‘Poor Man's Dessert Pancake’ is also well-known. n
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R est a ur a nt
Infusing Novelty in
Asian Flavours By Sharmila Chand
O
ne of the new additions in Delhi’s already buzzing food service industry is a modern Asian bistro named Pa Pa Ya. It is an offering from the house of Massive Restaurants, and the brainchild of the famous restaurateur Zorawar Kalra, who is the Founder and Managing Director of Massive Restaurants. The restaurant combines grandeur and elegance; Japanese architecture and Indian design. The Pa Pa Ya, New Delhi is located at Select Citywalk, Saket, New Delhi. It is the second Pa Pa Ya outlet in India, the first one is located in Mumbai.
High Energy Dining Concept Speaking at the launch, Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd., said, “Pa Pa Ya is a high energy dining concept that encapsulates all the five senses, thereby offering an
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R est a ur a nt exceptionally sensory and a truly avantgarde dining experience.” “The philosophy behind Pa Pa Ya is simple. It is to present Asian food & drink with a sense of panache and our signature innovation. This is done through a mix of cutting-edge cooking techniques, such as elements of molecular gastronomy & mixology, which have been used throughout the menu, wherever it genuinely adds value,” elaborated the seasoned entrepreneur. Pa Pa Ya, New Delhi presents stylish, modern and radical reinterpretation of Asian cuisine from the orient. One can say that Pa Pa Ya has successfully broken conventional notions of the cuisine from the Asian continent. The restaurant offers a perfect balance of flavours to create a wonderfully enriching dining experience. It incorporates the latest innovations in molecular gastronomy along with cutting-edge, contemporary cooking techniques. The expansive menu at the restaurant represents culinary influences from Thailand, Myanmar, Vietnam, China, Japan,
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A Massive Endeavour Regarded as ‘the Prince of Indian cuisine’, Zorawar Kalra, after the successful exit from his maiden venture credited with introducing one of the most awarded regional cuisine restaurant concepts in India, launched Massive Restaurants Pvt. Ltd. in December 2012. Massive Restaurants is spearheaded by Zorawar Kalra and is being mentored by his illustrious father and the czar of Indian cuisine, Jiggs Kalra. The company currently operates with four critically acclaimed verticals of award winning premium restaurant brands, which are signature Masala Library by Jiggs Kalra, the smart-casual dining restaurant brand Made in Punjab, the modern Indian bistro concept Farzi Café, and the modern pan-Asian bistro restaurant concept Pa PaYa. Presently there are two Masala Library outlets, one in Mumbai and another in New Delhi. There are four Made in Punjab outlets — one each in Gurgaon, Noida, Mumbai and Bengaluru — and five Farzi Café outlets, with one each in Gurgaon, New Delhi, Mumbai, Bengaluru and Dubai. Pa Pa Ya presently has two outlets; one in Lower Parel, Mumbai and another is the recently opened one at Select Citywalk, Saket, New Delhi. With the launch of its fifth food service concept – MasalaBar — which offers a cutting-edge, post-modern, scientific laboratory style bar experience, Massive Restaurants endeavours to revolutionise the Indian nightlife. Presently, the sole MasalaBar outlet is located at Carter Road, Bandra West, Mumbai. Zorawar Kalra
Malaysia, Korea, Indonesia and Singapore among others. Pa Pa Ya, New Delhi focuses on incorporating fine quality ingredients in its dishes. In line with this objective, fresh produce of seafood and Sushi grade fish are flown in from Japan each week for the diners at this outlet. A special Sashimi storage system, a first in India, which stores the fish at -80⁰ centigrade; which is four times as cold as a regular freezer, to ensure freshness, is another unique aspect at Pa Pa Ya, New Delhi. Pa Pa Ya, New Delhi also uses
state-of-the-art equipment like paco jets for its ice-creams, and sous vide machines for precision cooking and other contemporary techniques to bring forth this classy and contemporary dining experience. “Pa Pa Ya, New Delhi has an entirely open live kitchen and a sushi bar. It is the most intricate & interactive restaurant we have built till date, envisioned and brought to life by one of the finest international designers in the field – Masafumi Sanada from Mstyle Inc. Japan. It also offers a wine tasting room with a huge selection of wines and rarest of spirits found in the Indian food
service industry,” affirmed Zorawar.
Great Tastes Retaining the flavours of Asian classics, the menu at Pa Pa Ya, New Delhi includes its famous Sushi Matrix offering nineteen variations, which include dimsum, the laksa, som tam, Penang curry, tofu carpaccio, tuna tataki pizza, butayakitori, edamame & chickpea slider and the famous Chilli Hoisin Duck Dogs, to name a few. It is supplemented with an elaborate main course section as well. There is also a dedicated modern sushi section to enjoy. For those with a sweet tooth, the selection includes Liquid Hazelnut Fondant Cake, Mochi Ice Cream — Version 2.0 and Chocolate Ball on Fire, which together does contribute towards a sumptuous and indulgent affair.
Captivating Décor The décor represents an amalgamation of Japanese and Indian elements. Wood and rough stone endow a creative colour to the space. Designed to offer several levels, the restaurant manages to do away with the ennui of a single space. The intricate design enhances the aesthetic appeal created by the exceptionally designed ceiling. With a ceiling height of 70 feet, it is one of the tallest restaurants in the country. n
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Business Opportunities, at Savour the Vibrancy of Indian Food & Hospitality Industry
2017
AAHAR The International Food & Hospitality Fair
March 7-11, 2017 Pragati Maidan, New Delhi
Hall No. 7, 8, 9, 10, 11, 12, 12A, 14, 18L,18U and Hangars 23, 24 and 27.
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ARCHII is well recognized platform to discuss the possible arrangements, contracts, dealings between member’s interest to regulate and standardize as far as ethical business practice in the hospitality trade. ARCHII arranges, sponsors and support various conferences, exhibitions. ARCHII promotes goods/equipments by arranging meeting and having one to one discussions with various high profile visitors and guests, invited specifically in their periodical meetings. ARCHII has been actively involved with ITPO to organise Culinary Show & Seminars at Aahar 2017 ARCHII Invites Membership to avail year long benefits - Aahar Early Bird Discount / Invitation to Seminars / Networking Meets / Listing in Directory Entrance Fees - Rs. 1000 - Annual Subscription Rs. 2000 (April to March)
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c h e f voice
Presenting
Hassle-free Creativity By Sharmila Chand
Michele Prevedello is the Executive Chef at Park Hyatt Hyderabad. His journey began with Hyatt in 2003, in Australia, as a Chef de partie. He worked in down under for a span of two years and thereafter he moved to Grand Hyatt Dubai, where he took on the role of Sous Chef. While working in the same hotel, he got promoted to the role of Chef de Cuisine for Events. Michele moved up to the position of Executive Sous Chef for three years in Azerbaijan, for a centralised management of Hyatt Regency and Park Hyatt. He was then transferred to Hyatt Regency Ekaterinburg, Russia as the Executive Chef, where he continued to work for a tenure of five years. Michele is looking forward to introduce brand new approaches to get Park Hyatt Hyderabad’s restaurants’ brand recognition stronger in Hyderabad, and in all over India. “I love cooking and my love for cooking has taken me places. I am proficient in Italian and international cooking. The Italian cuisine is stubbornly fresh and simple; involving minimum ingredients. Here the flavours are uncomplicated and plating is spare, and if you do not execute them with perfection, you could easily land in a mess,” he averred. The excerpts of the interview follow: How would you define yourself in one word?
my inspiration.
I would define myself as a hassle-free person.
Kindly talk about a challenging situation in your career and also how did you resolve it
And how do you describe yourself?
There have been a lot of challenges inside the kitchen and as a Chef I have dealt with many of them. One of the challenges pertains towards maintaining the availability of the right ingredients/products in the kitchen. As a Chef one needs to use his/her creativity and ability to think out of the box and make the most of whatever ingredients/ products are available in kitchen, at a given point of time. When it comes to organisation in the kitchen I am very particular and have been able to manage that part quite well.
I would describe myself as a very cool, calm and logical person, whether at work or outside. I believe in understanding a situation before making a decision. I do get upset like everybody else but then, I laugh about it and let go. No matter where you are and what you are doing; be happy and spread happiness. What is your philosophy of cooking?
I believe fresh and simple ingredients make for the best dishes. Had you not been doing this then what would you have been?
Well, if you asked me this question 20 years ago my answer would have been a forest ranger. But if you ask me now, I would say if I had not been a Chef, I would have been an environmental conservationist. What is your source of inspiration, professionally?
My love for food and my love to prepare original dishes with healthy products are
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Which skills are necessary for a Chef and what prepared you the most for your career?
The most important skill for a Chef is to be organised; without being planned and organised one cannot master the kitchen. Coming to the second part of your question, my preparation as an aspiring Chef had been quite intense. I got to work under tough Chefs who helped me develop my base. That learning developed me as a professional and taught me to never to take anything for granted. I have learnt to never
Hammer Food & Beverage Business Review
stop learning! What is your definition of success?
To me success is happiness. What is your professionally?
strength,
My strength is my patience. I am a very cool and calm person. And what would you consider as your weakness?
People say that I am naïve and trust too easily. What is/are your favourite holiday destination/s?
There are many beautiful destinations I have visited and stayed at but I would like to say that I very much like Argentina & Peru. Argentina is clean & organised and Peru has a rich history and great food too. Another place would be New Zealand for the beautiful sceneries. Here I would like to mention that I have just about completed a month in Hyderabad, and I am yet to completely discover the beauty of this city and also the rest of India. May be the next time you ask me, India would top my list of favourite holiday destinations. How do you de-stress yourself?
Dec-Jan ’17
c h e f voice By listening to & playing music. I like to listen to ambient sound tracks including pop and rock. I also play acoustic guitar to de-stress. How do you rate yourself as a Chef?
modern European cuisine, including a comprehensive collection of wine. Who is your favourite diner that is the kind of guest you most like to feed?
I think I would rate myself as good.
I would like to feed all food lovers.
What is your favourite cuisine?
What is your hot selling item?
While eating, my favourite is Asian cuisine and while cooking, my favourite is Italian cuisine. Which are your favourite spices?
They are vanilla and cardamom. And what is/are your favourte dish/ es?
It has to be pasta. What is your work philosophy?
I believe in never lying and always being true to oneself. Can you talk about lessons learnt in the kitchen?
My favourite dish is pasta with Parmesan cheese.
Well, there were many; the three most important ones are never lie, respect colleagues, and be well organised.
What is/are your favourite equipment/s?
Where do we see you ten years from now?
They are sharp, big knives. What is your favourite restaurant/ food joint?
I would want to go back to Italy, my homeland, and have my own place, a Locanda perhaps.
It is Bather’s Pavilion in Sydney, Australia. It is a beach restaurant serving seasonal
Innovations That Will Change The Way You Cook
What are your future plans?
My plans are to keep travelling for work.
Food Warmer
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What is the position of Chefs these days, in India?
As far as the Indian Chefs go, I think there has been a huge development in terms of skills over the years. They have brought their individual skills and amalgamated classic dishes with global cuisines while at the same time maintaining the authentic flavours. The Indian Chefs, over years of work in the kitchens across the globe, have garnered their well-deserved recognition. What are the problems and challenges faced by Chefs in India?
One common challenge, as mentioned earlier, is maintaining the availability of products/ingredients in kitchen. However, this is a blessing in disguise as this challenge makes a Chef more creative. What would you recommend to someone interested in working in your field?
Try it before serving. If you like it then it is great, but if you don’t like it, you better change it. Also make sure you like what you do and are ready for the life inside the kitchen.
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OPERATIONS
Creating Success Out of Your Bakery By Jyoti Gupta
R
unning a bakery operation successfully requires the consideration of various factors. It involves much more than just displaying the regulars like fresh breads, cakes, pastries, muffins and other assorted bakery products. Of course, freshness in bakery products is a crucial aspect behind running of bakery operations, which should not be overlooked or compromised. Ideally nothing should be showcased on the shelves of your bakery that are older than a day unless it is accompanied by a substantially reduced price. It is wise to remember that the fresh baked aroma emanating from bakery shops facilitates in triggering in impulse sales in those bakeries, and it is wiser to use this knowledge to your advantage. However, besides placing a great premium on freshly baked products,
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introspection and consequent efforts on various other facets of your bakery operations are needed to make your bakery business a success story. As an operator, you must visualise what will attract your existing consumers and potential consumers into your bakery. You must follow this visualisation with pragmatic and creative ways to attract your existing and potential consumers, so that they are induced to visit your bakery again and again; for years to come.
Display, Feedback and Research If you want to serve your consumers to the best of your abilities, it is important that you know their baked preferences really well. It is better to undertake an informal survey of your current and potential consumers to see what they think of your bakery items, and what
Hammer Food & Beverage Business Review
they think you could do to make your bakery better. Also ask them about your products range and the service of your staff. You should try to gauge whether your products are in abreast with the latest consumer trends. These questions deserve answers through customer feedback. You must also study your competition well through research if you want to stay ahead of them. As a bakery operator, you should build your bakery displays in a manner which would enable the existing and potential customers or simply visitors to your bakery outlet to see your products from across the facility. It is better to include fresh fruits, fresh and dried flowers, in addition to ears of wheat and corn in your product displays. You may use custom-designed wood tilted racks or simply dishes or rattan baskets or all
Dec-Jan â&#x20AC;&#x2122;17
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OPERATIONS disposable gloves and hats while handling bakery items. It is likely that customers in these health conscious times will prefer a spotlessly clean bakery with ordinary products over an untidy bakery with wonderful products, provided pricing of their products remains more or less the same.
Servicing Trends
of them, but use bright colours in your display, which would nicely complement the predominant brown and beige shades in the bakery shop. Also label each item to introduce total transparency. Furthermore, signage should be concise and articulate and their primary purpose would be to inform your existing and potential customers about your products. Fancy creativity in signage is not bad, but it should not distract the consumers from its main objective. If you go for handwritten signage, ensure that they are legible and appealing at the same time. Otherwise, along with your signage, the potential customers may ignore your products too. Employ cross merchandising and it may augment your sales. Simply market your related bakery products together and their sales can increase. For example, give some discount on your organic cakes for the purchase of a packet of healthy breads. Or display some exotic coffees along side your high-end muffins or pastries and your discerning target consumers may be even more interested in buying them. Also what about the combination of cream cheese and bagels, or fruit and lemon cakes with whipped cream? Yes, ideally they should be displayed in tandem to get optimum sales out of them.
itself, and neither do keep your facility enveloped in dim light. Your bakery is not a disco or a bar. Always remember that lighting in bakery should be done with the objective of infusing life to your bakery products while at the same time clearly showcasing the details of your products. They should also show how spic and span your bakery is. Therefore, it is always better to opt for warm, comfortable, understated lighting that embodies elegance and class, and exudes transparency. Of course, it doesn’t deserve a mention that cleanliness in your bakery operations is of paramount importance. Cleanliness in your bakery operations should be comprehensive and should extend from your floor to food counter and display racks to the staff’s uniforms and the hygienic measures employed by them. You also must ensure that your trained staff does not forget to wear hairnets,
Keep abreast with the prevailing consumer trends. In the Indian context this entails that if your bakery is located in an up-market locality of a metropolitan city or any other big city of India, try to stock an impressive range of healthy bakery products, which are low on fat or cholesterol. But wherever your bakery is, it is better to introduce variety in your items time and again, so as to prevent your target consumers from getting bored. Also make sure that all the favourite items of your target consumers are always on the stock. Customer service in your bakery operations should ideally be impeccable, yet personalised and friendly. Try to offer the best possible service to your consumers within your existing infrastructure and financial capabilities, with a prompt pace and a smiling face. At least one or two staff should be trained enough to impart valuable information on your displayed bakery items so as to help your target consumers arrive at a decision. But at the same time, they should be restrained enough to not thrust their choices on the existing and potential consumers. All these factors together can facilitate to make your bakery operations a success story worth emulating in the industry. n
Lighting and Cleaning Lighting of your bakery facility can also play a crucial role to your revenues. Do not go overboard with your lighting so that the existing and potential consumers’ attention diverts from the bakery products to the lighting
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h e a lt h
Homemade Chocolates:
Points to Ponder By Dr. Saurabh Arora
C
hocolates are ideal means of celebrating happiness. They can help us express our love and gratitude towards our loved ones. Many sweet-toothed Indians of all ages find these delights irresistible. While it could be true that you don’t mind the price the specialty artisan chocolates made in many home-based bakeries command but have you ever stopped to think if these chocolates are safe to consume? The homemade chocolate industry in the country comprises the organised as well as the unorganised sector. Even in the organised sector we have homemade chocolates. They are called so simply because they are not mass produced but are made in batches of a few kilograms. The homemade chocolates are generally different from the mass produced industrial chocolates in the sense that they usually have less sweetness and smoother texture than mass produced chocolates, and they are often spruced with exotic fillings.
Colour, Flavours and Ingredients Issues However, no one knows if some of these home-based chocolate makers operating in India have license from the Food Safety and Standards Authority of India (FSSAI) and if their manufacturing units or kitchens have been inspected by
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health and food inspectors for hygiene and sanitation. It is not easy to discern whether only FSSAI permitted flavours and colours are being used in homemade chocolates in India as non-permitted additives are a health hazard. So before buying the chocolates from your neighborhood home-based bakery, ask the seller if they have an FSSAI license or not. Another food safety norm that comes to mind concerns ingredients used in
homemade chocolates; whether they are free from adulteration and contamination is an important issue to introspect upon. Cocoa is the main ingredient used in making homemade chocolates, followed by dry fruits, and some of these chocolatiers in India also use herbs and other fillings of fruits and jams.
Microbial Contamination Route It is a well-known fact that unless cocoa
Hammer Food & Beverage Business Review
beans are roasted adequately and handled hygienically they have the potential to be contaminated with Salmonella spp. bacteria. Other raw materials like milk and eggs also need to be adequately heattreated and handled hygienically to keep them free from bacterial contamination. Absence of personal hygiene can cause major issues as homemade chocolates are often finished by hand-dipping. There are various ways through which microbial contaminants can be introduced into chocolates and these can be from contaminated ingredients like mouldy dry fruit; contaminated and unclean processing equipment and moulds; through unhygienic handling; through inappropriate packaging material. Adulteration in chocolates can also occur from inferior quality milk, sugar or starch used in chocolates. Moreover, cocoa beans, nuts and other ingredients can be contaminated by insects, rodents, and mycotoxins unless stored properly. If the machinery used in chocolate manufacturing is not cleaned and washed thoroughly and sanitised it could lead to infestation by insects or microbial contamination. It goes without saying that chocolate manufacturers should take utmost care in maintaining high standards of hygiene. Food safety standards and regulations
Dec-Jan ’17
h e a lt h must be adhered to so that consumers can be provided with safe chocolates and chocolate products.
Inadequate Information There are other problems associated with homemade chocolates produced in India. Homemade chocolates in the unorganised sector in India do not carry any label information. Often there is no list of ingredients given, so consumers with food allergies must take precautions or avoid eating homemade chocolates that contain unknown ingredients. Otherwise, there is always a room for their becoming susceptible to allergies. Moreover, the packaging in some homemade chocolates in India has no manufacturing date, expiry date or best before date mentions so there is no way to know how much shelf life they have been left with, before they are being consumed. Homemade chocolates in specialty stores in the country usually have a shelf life of only 2 to 3 weeks at room temperature.
Stored at the Right Temperature? Chocolates need to be stored at the right temperature or they could deteriorate in appearance and texture. A crack or a whitish cast or sheen on the chocolate means that it has not been stored at the right temperature. Homemade chocolates in the country are more likely to develop moulds than mass produced industrial chocolates and therefore they need to be visually inspected before you buy them. However, since the chocolates are likely to be wrapped it is difficult to tell before you open the covering. Enjoy your homemade artisan chocolates and gift them by all means but do ensure that you buy them only from a licensed outlet so you do not have the fear of health concerns lurking in your mind as you purchase/consume these chocolates.
About the Author A young and dynamic professional with doctorate in pharmaceutics from Jamia Hamdard University and post graduate in the same field from NIPER, Dr. Saurabh Arora 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 labor ator y and re s e a rc h business at Arbro and Auriga for close to 10 years, he has designed and setup four stateof-the-art testing laboratories in New Delhi, Baddi and Bangalore. He has established Food Safety Helpline (www. foodsafetyhelpline.com), a one-stop solution for the people in the Indian food industry to stay up-to-date, understand and implement the requirements of the Food Safety and Standards Act. The site has a simple objective to help food businesses operating in the country understand and comply with the requirements of this new food law, which has been put in place to provide safe and hygienic food to all the citizens of India.
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product previe w
Seafood Delicacies
Shining with Quality
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
King Metal Works has introduced a stainless steel g.n. pan, which can be useful for the hospitality industry. KMW brand’s stainless steel g.n.pan is made from 18/8 grade stainless steel and hence is totally rust free. The product is endowed with heavy thickness of 0.8 mm to avoid handling dents, and also with anti jam function. The product has NSF {American Food Safe Grade Certificate} duly marked on each pan. The stainless steel g.n. pan of King Metal Works is available in all sizes, with & without perforation. Besides it has international standard matt finish, and thus it has good resistance to scratches on use. Succinctly, the product has great value for money. King Metal Works sales@kingmetal.com
Steel of Substance Metinox India was established in the year 2015. The company is one of the principal exporters of kitchen utensils that are designed with precision by the experts. These kitchen utensils are popular for their attractive look and flawless sheen, which can leave the onlookers impressed at the very first glance. Premium quality stainless steel is used in the manufacturing of these utensils to make them long lasting. Since the kitchen utensils from Metanox India are 100 percent rust-proof, they are hygienic to use. Metinox India sales@metinoxindia.com
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-of-the-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
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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Dec-Jan â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
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The Thrill of the Unexpected By Sharmila Chand
Mohit Malhotra, the Executive Assistant Manager — Food & Beverage, Park Hyatt Hyderabad has 16 years of experience of working in diverse locations; both international and domestic. During his tenures, he has worked in different countries like Switzerland, the US, Maldives and the UK over the years. The global exposure has broadened his professional knowledge and helped him develop a global perspective of the hospitality industry. He also has the experience of spearheading pre-opening projects of food & beverage operations at various locations in India. His current role at the Park Hyatt Hyderabad has allowed him to diversify his skills. The excerpts of the interview follow: What do you enjoy the most about your present position?
Unlike many industries, no day is a regular day in the life of a hotel industry professional. I feel the benefit of my job is the sheer number of unexpected activities and tasks that come up during the day. A passion towards music, fabrics, colours, brand merchandise, marketing, finance all form an integral part of the bouquet that one has to rearrange every day in my present job.
What would you suggest to professionals entering the food service industry?
The food service is a demanding industry and could only be the elixir for those who are driven by the passion to excel in this profession. The next things needed are energy and drive, along with an entrepreneurial spirit and discipline. A lack of either of them could lead to wrecked careers and drain of resources. Food & beverage professionals are the public faces of their businesses. As a result, the person heading the F&B operations of the outlet is expected to be cheerful and unflappable, regardless of the situation.
Is your job challenging? Can you point out five challenges?
The main challenges of my job are the challenge of adapting to shift towards e-commerce, the challenge of adding value to products & services, the constant need to increase bottom lines, the challenge of
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managing aspirations of the millennials, the challenge of competing with high street restaurants, and the challenge of checking attrition and attracting talent. Difficult customers, unconventional schedules and the pressure to bring profits in a competitive environment are the other pressures of the job. If you could change one thing about your job, what would it be?
Saying ‘No’ is perhaps the most difficult part of our job and there are very few in the industry to follow this with conviction. To practice this, one needs to have a very strong belief in one’s products & offerings. Yet sometimes, saying yes is a terrible choice because your plate may already be full.
Can you suggest any tips or insights for the Managers of F&B operations to strengthen their team?
While the industry strives to attract & retain talent by incentivising targets, offering extra time off, etc., the core issues of not having an emotional connect at work remains. Hence focusing on EQ rather than IQ in teams will lead to stronger bond amongst the personnel.
Finally, how is your experience at the present job? What are the challenges of working here? How is it different from other places? What excites you the most here?
Working with Hyatt opens a plethora of opportunities to learn and give your best
Hammer Food & Beverage Business Review
every day. Challenging the status quo is a norm here which makes working with Hyatt a very unique and gratifying experience. What is the USP of your F&B outlets/brands?
Our USP of our F&B outlets is an extension of our brand and people philosophy. We lay a strong emphasis on interactions; capturing guest preferences and creating tailor-made experiences based on guest feedback.
What is your take on the hospitality business in general?
The days of hotelier telling guests what they have to offer are over. It is all about consumer research now. You need to observe the lifestyle, demographic and socio-economic trends of your consumers, and also need to interview your consumers, so that you can give them what they want, not what you think they want. Also, technology has gained a very vital role in the industry during the recent years as it gives us the ability to do better research and analysis. Increasing purchasing power of the middle class, fuelling their propensity to take more vacations further bodes well for hospitality properties operating in the leisure segment. In addition, with the growing middle class in the country and India emerging as a global player, more people are aiming towards India, thus fuelling the growth of the Indian hospitality industry.
Dec-Jan ’17