Food & Beverage Business Review (Feb-Mar 2017) The 14th Anniversary Issue. by Food & Beverage Business Review

Oct-Nov â&#x20AC;&#x2122;16

Hammer Food & Beverage Business Review

Feb-Mar â&#x20AC;&#x2122;17

Hammer Food & Beverage Business Review

E d i t o r i a l

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design Hari Kumar. V 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

Website: www.fbrmag.com E-mail: info@hammer.co.in © 2017 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

Indian cuisine is not a single cuisine but a collection of regional cuisines; many of them spruced with rich and thriving culinary legacies. Geography and culture play a big role in the diversity of various forms of Indian cuisines. Despite the influences of so many exotic cuisines in the Indian food services industry during the recent years, Indian cuisine, especially the north Indian cuisine, is still enjoying enduring popularity throughout India. Indian cuisine is also getting popular in the west. Perhaps one of the reasons for the popularity of Indian cuisine lies in the successful experimentation of a number of talented Chefs in infusing it with interesting innovations. During the recent years, Indian cuisine has seen the amalgamation of heritage with innovation, which gives it market appeal to the new-age guests. The second installment of our long feature on Indian cuisine deals with its awesome diversity and contemporary innovations through industry feedbacks. One of the important aspects of restaurant business is maintaining a high degree of cleanliness and hygiene. Impeccable hygiene may not in itself be able to attract guests to a given restaurant, but its absence may lead to huge loss of guest footfalls in the said restaurant. Maintenance of restaurant hygiene is however, an arduous task, often requiring continual vigil. The Business Story deals with the crucial need for maintaining cleanliness and hygiene in the restaurant business. The story deals with relevant issues like maintaining basic food safety in kitchens, facilitating green cleaning of kitchens, and maintaining of personal hygiene for kitchen staff. Besides these issues, the feature also talks about giving adequate importance to repeat guests to the restaurants, which is another crucial issue that many restaurants can overlook perhaps only at the cost of their revenues. The Feature section of the issue explores the possibilities of advanced booking of customised menu in the restaurants through the help of new-age technologies. The Beverage section shows the health benefits of green tea, and the recent growth of tea lounges and tea bars, which shows the enduring popularity of teas in urban India despite the onslaught of coffee café culture. We have also incorporated an expert’s views on how to value teas in the feature. The myriad health benefits of our good old guava, which are presented in the Agri section, can also be of interesting reading for the players in our food services industry. More creative applications of guava in the restaurants’ dishes across the Indian food services industry is the need of the hour, which can generate additional revenues for the food service outlets in these health conscious times. Besides these, several other relevant topics to the Indian food services industry are being covered between the covers of this issue, which I think would interest our esteemed readers.

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.

Hammer Food & Beverage Business Review

Feb-Mar ’17

Contents

Cover Story

Departments

Indian Cuisine: Evolving with Diversity

Business

Event

News

Report

Focus

Restaurant Review

Chef Voice

Operations

Health

Product Preview

Interview

Be Clean, Green and Extra Attentive

Feature

Can We Advance Book our Menu?

Profile

QSR on Indian Street Food

Agri

A Very Common Super Fruit

Beverage

Wafting Aroma, Health and Style

Industry

Trans Fat and its Alternative

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10.00 am-6.00 pm on its first four days, and during 10 am-2pm on11th March. The event was open for the business visitors and as well as for the general public during 2.00 pm- 6.00 pm, on 11th March that is on the last day of the event. The event was being organised by the India Trade Promotion Organisation, the premier trade promotion body of the Government of India. The event was supported by the Ministry of Food Processing Industries (Govt. of India) and Agricultural & Processed Food Products Export Development Authority (APEDA). The associates for the event were All India Food Processors Association (AIFPA), Association of Resource

An Event of Immense Significance AAHAR â&#x20AC;&#x201C; The International Food & Hospitality Fair, took place at its regular venue of Pragati Maidan, New Delhi. AAHAR 2017 happened to be the 32nd edition of AAHAR, which is regarded as the largest fair in the food & beverage and the hospitality sectors in India. The mega show for the food & beverage and hospitality industry took place during 7 th-11 th March 2017, during 10.00 am to 6.00 pm. The show has grown by leaps & bounds during the recent years and is today regarded as a well-known destination for global vendors and sourcing professionals from the food & beverage and hospitality industry. With the food industry in India, currently valued at 39.71 billion USD, and is expected to grow at a CAGR of 11 percent to 65.4 billion USD by 2018, the potential for AAHAR is only expected to get bigger in the near future. The event was meant exclusively for the business visitors during

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Hospitality & Catering Prodcts

The Revolution in Buffet Counters

Vintage Chafers Creation

Pure Melamine Crockery for Chaat, Snacks & Desserts

Banquet Tables

Snacks Warmers

Anupam Industries A - 26, Naraina Industrial Area, Phase - I, New Delhi-110028 (India) Feb-Mar â&#x20AC;&#x2122;17

Phone: 011- 47181818

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info@anupamhotelwares.com, www.anupamhotelwares.com

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Companies for the Hospitality Industry of India (ARCHII), Food and Hospitality Support Association of India (FHSAI), Forum of Indian Food Importers (FIFI), and Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI). AAHAR 2017 was demarcated into two concurrent exhibitions. ‘Hospitality India’ covered hotel & restaurant equipment and supplies and ‘Food India’ covered food, processed food & beverage products. AAHAR 2017, like its earlier editions, did have an exhaustive list of products on display. They included fresh produce & dairy products; chocolate; desserts; bakery products & ingredients; organic & health products; frozen, canned & processed food; meat; poultry; sea food; cheese and fine specialty food; snacks; food additives and preservatives; coffee; tea; syrups; juices; energy drinks; other non-alcoholic beverages; alcoholic beverages, bakery & confectionery equipment; food preparation equipment & supplies; food processing & packaging equipment; refrigeration / chillers

/ freezers; tableware & glassware products; bar equipment & supplies; storage units; kitchen support equipment; housekeeping products & supplies; laundry & cleaning equipment; linen; furnishings; textiles; fabrics & apparels; bathroom fittings & fixtures; lighting solutions; cooling solutions; fitness & spa equipment; safety & security solutions; in-room technology and entertainment; hospitality support IT solutions; furniture & interiors; carts and trolleys among others. Besides facilitating business, Aahar 2017 also provided an effective platform of great opportunity for the global food & beverage and hospitality industry to disseminate/gather relevant information and gauge ongoing and future trends, which can greatly benefit many participants at the fair. The mega event came across as an ideal platform for importers, overseas trade delegations and Indian players in the food & beverage and hospitality realm, and also for policy makers and media personnel to exchange knowledge and information. The event attracted a large number of business

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visitors. The prominent among them was a 150 member delegation from China and a 45 member delegation from Tamil Nadu. AAHAR 2017 attracted over 900 exhibitors from India, including foreign participants from18 foreign countries. The foreign exhibitors at the fair were from USA, China, Canada, Germany, Italy, Switzerland, Russia, Poland, Turkey, Bulgaria, Spain, Oman, Korea, Sweden, Thailand, UAE, Peru and Lebanon. The event attracted more than 50,000 visitors on the first three days of the show itself. Over the five days of the event, AAHAR 2017 attracted 70,000 visitors. According to ITPO officials, about 90 percent of the participants at the fair had shown interest in participating in AAHAR 2018. Here it deserves a mention that the 2016 edition of AAHAR, which was spread across approximately 60,000 sq.m, attracted 1034 exhibitors including foreign participants from 23 countries. The foreign exhibitors at AAHAR 2016 were from USA, Canada, Spain, Germany, Ireland, Italy, Poland, UK, Norway, Turkey, New Zealand, Peru, China, Indonesia, Korea, Thailand, Japan, Pakistan, Kyrgyz Republic, Sri Lanka, Bhutan, Nepal & Taiwan. AAHAR 2016 attracted 57,000 visitors. AAHAR 2017 concluded with the distribution of awards for excellence in four categories, which were food and processed food, hospitality and decor solutions, F&B equipment, and new and young entrepreneurs.

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EVENTS’ CALENDER

Get to Know the Stars of Culinary World Every year at NRA Show, America’s best Chefs unite to show off their skills and share their knowledge. The lineup is always impressive. Some of the Chefs confirmed for this year’s event to be held at McCormick Place in Chicago, Illinois from 20th-23rd May, include: Rick Bayless — @Rick_Bayless — Owner/Chef of Frontera Grill and Toplobampo. Bayless is the winner of six James Beard Awards. He is the host of television series “Mexico–One Plate at a Time”. A recipient of the prestigious Julia Child Award in 2016 and winner of Bravo’s Top Chef Master, Bayless has authored nine cookbooks so far. Maneet Chauhan — @ManeetChauhan — Executive Chef/Co-owner of Chauhan Ale & Masala House restaurant and co-owner of Mantra Artisan Ales brewery in Nashville. She is the recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a judge on Food Network’s TV series Chopped. She is the author of cookbook 'Flavors of My World.' Stephanie Izard — @StephAndTheGoat — Executive Chef & Owner, Girl & the Goat,

Little Goat and Duck Duck Goat restaurants, she was the recipient of James Beard 'Best Chef: Great Lakes' in 2013 'Food & Wine “Best New Chef' in 2011. She is the first woman to win Bravo’s Top Chef Master. Matthew Kenney — @MatthewKenney — World’s leading plant-based Chef, he is the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specialising in the plant-based lifestyle. Fabio Viviani — @fabioviviani — Chef/ Owner of Cafe Firenze, Firenze Osteria and Siena Tavern. Appeared on Bravo's Top Chef, Top Chef All Stars and Life After Top Chef TV series. Viviani is the author of four best-selling cookbooks, including Fabio's Italian Kitchen. Duff Goldman — @Duff_Goldman — Veteran of French Laundry, Vail Cascade Hotel and Todd English's Olives restaurant, he happens to be a pastry-decorating

HOTELEX 2017 28-31 March 2017 Shanghai New International Exhibition Center, Shanghai, China www.hotelex.cn/ Food and Hotel Vietnam 25-27 April 2017 Saigon Exhibition and Convention Center Ho chi minh city, Vietnam www.foodnhotelvietnam.com NRA Show 2017 20-23 May 2017 McCormick Place, Chicago, USA www.show.restaurant.org/ Tuttofood 2017 8-11 May 2017, Fieramilano, Italy www.tuttofood.it HOFEX 2017 8 - 11 May 2017 Hong Kong Convention and Exhibition Centre Hongkong, China www.hofex.com Bakery China 10-13 May 2017 Shanghai New International Exhibition Centre Shanghai,China www.bakerychina.com SIAL China 2017 17-19 May 2017 Shanghai New International Exhibition Centre Shanghai,China www.sialchina.com Thaifex- World of Food Asia 2017 31 May- 4 June 2017 Impact Challenger & Exhibition Centre Bangkok, Thailand www.worldoffoodasia.com The Bakery World Expo 15-17 June 2017 Bombay Exhibition Centre, Mumbai, India www.thebakeryworldexpo.com

virtuoso. Goldman opened the Charm City Cakes bakery. He is the star of hit Food Network show 'Ace of Cakes.' Goldman is also a graffiti artist, metal sculptor and musician. Robert Irvine — @RobertIrvine — Irvine has appeared on and hosted a variety of Food Network programme including Dinner: Impossible and Restaurant: Impossible. Irvine appears as expert guest on national morning and daytime talk shows. Author of several cookbooks, Irvine is also passionate about fitness.

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Heimtextil India 20-22 June 2017 Pragati Maidan, New Delhi, India www.heimtextil-india.in.messefrankfurt.com Ambiente India 2017 20-22 June 2017 Pragati Maidan, New Delhi, India www.ambiente-india.in/ Bakers Technology Fair 7-9 July 2017 CODISSIA Trade Fair Complex, Coimbatore, Tamil Nadu, India www.bakerstechnologyfair.com

Feb-Mar ’17

Comprehensive Solutions for

Gourmet Foods

Dairy Products Dairy Products

Cheese

Dairy Products

Cheese

France

Cheese

France

United Kingdom

Italy

Cheese

Italy

Holland

France

Holland

Denmark

Cheese

Spain

Beverage, Confectionary, Meal Solutions & Meats Beverages

Beverages

Biscuits

Canned & Frozen Vegetables

Peanut Butter

Chocolate

Syrups

Sauces

Meat

Denmark

France

USA

Switzerland

USA

Italy

Spain

Professionals Solutions Flour

Purees & IQF Fruits

Chocolate

Frozen Bread

France

Belgium

France

Dabon International (P) Ltd. • Wide Range of Cheese • Creams • Butter • Frozen Fruits & Purees • Meat • Flavoured Milk • Juices • Chocolate • Canned Vegetables • Bar Syrups & Mixes • Breakfast Cereals Feb-Mar ’17 • Cookies • Breads • Bakery Ingredients

North: 0124-4974000 - sales_delhi@daboninternational.com, West: 022-28301214 - sales_mumbai@daboninternational.com South: 080-41602213 - sales_bangalore@daboninternational.com Contact: gauravtandon@epicure.in Hammer Food & Beverage Business Review

Corporate Ofﬁce Suite No. 207, The Peach Tree, C Block, Sushant Lok, Phase-1 Gurgaon (HR) - 122009

Nando’s Opens First Outlet in Noida Nando’s, a South African global chain of restaurants serving Afro-Portuguese cuisine and the home of FLAME-grilled PERi-PERi chicken, further increased presence in Delhi-National Capital Region with the opening of a new outlet at Mall of India, in Noida. The spacious area, overlooking the centre volume of the mall, is spread across two floors. Nando’s believes in the concept of ‘Minha Casa é Sua Casa’ which means ‘Our Home is Your Home’. “We are delighted to open our first outlet in Noida. This is Nando’s biggest Casa in Delhi-NCR, and the team is ready to get the grills firing and serving PERi-PERi goodness,” said Sumeet Yadav, CEO, Nando’s India. "Our customers have been asking for new additions to the menu, and we are confident that additions to the menu like PERi-nuts, Natas and frozen yogurts for sweet cravings will satisfy their taste buds,” Yadav added.

Aspri Spirits Adds Banrock Station to its Wine Portfolio Aspri Spirits, a leading importer and distributor of premium brands of wines and spirits, has added to its portfolio Banrock Station from Australia’s leading wine company Accolade Wines. Renowned for its full-flavoured, fruit driven wines made with some of the world's greatest grape varieties, Banrock Station comes in the following traditional flavours: Banrock Station Shiraz: The Banrock Station Shiraz exhibits intense blackberry fruit flavour over coffee and oak aromas with a hint of clove and cinnamon. This wine is a full bodied Shiraz that displays plum and blackberry flavours with clove and aniseed spice, supported by a rounded tannin structure. Banrock Station Chardonnay: The Banrock Station Chardonnay exhibits intense fruit aromas of citrus, peach with hints of tropical fruit, with delicate oak overtones. Mouth feel is soft and creamy with a full bodied texture, balanced acid and excellent length. Accolade Wines is the number one wine company in Australia and the UK by volume, and the fifth largest wine company in the world.

Amy’s Now in Leading Food Retail Outlets in Delhi-NCR Amy’s, one of USA’s leading organic brands for ready-to-eat food, is now available in leading modern trade outlets in Delhi-NCR. The brand is offering a range of 14 select products in the capital, ranging from canned soups, frozen pizzas, meals and snacks. It is currently available across retail outlets like Modern Bazaar, Le Marche, Foodhall, and HyperCITY, the company said in a statement. Worldwide, Amy’s is also known for its vegan and gluten-free meals. Amy’s successfully retails in the US, UK and Australia, among other countries. For the perfect ingredients, Amy’s sources produce from organic farms across the US. Founded over 30 years ago by Rachel and Andy Berliner, today Amy’s remains a privately held, family owned business. Taking pride in using home-style cooking methods, Amy’s is one of the few companies that can say it crafts its own recipes, sources its own high quality ingredients and makes its own products in-house.

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FSSAI to Make Food Safety Supervisor Mandatory in Hotels and Restaurants In order to provide safe and nutritious food to consumers, Food Safety & Standards Authority of India (FSSAI) is introducing the requirement of having at least one trained and certified Food Safety Supervisor across hotels and restaurants in the country. A beginning had been made in this direction when the Hotel and Restaurant Association of Northern India (HRANI) was empanelled as the first training partner for the restaurant sector in the entire northern region, FSSAI said in a statement, recently. HRANI would be extending support to FSSAI towards organising a series of training sessions for Master Trainers, who would be further responsible for training Food Safety Supervisors across 1,700 members including hotels and restaurants, across nine northern Indian states. Four pilot programs would be jointly organised with HRANI along with the support of State Government before the nationwide roll-out, FSSAI said. This initiative aims at imparting required knowledge for carrying out implementation of hygiene standards in hotels and restaurants in compliance with the Food Safety and Standards Act, Rules & Regulations. FSSAI said it had also introduced Food Safety Display Boards (FSDBs), which would eventually replace the existing requirement of prominently displaying FSSAI license at the FBO (Food Business Operator) premises. The FSDBs are colour coded for ease of recognition by the consumers. FSDBs will display the FSSAI registration/license number of the FBO, which the customers can easily verify at FSSAI website (www.fssai.gov.in). It will also inform the customers, the food handlers and the regulatory staff about the important food safety and hygiene requirements, thereby providing a 360 degree assurance on food safety and hygiene, FSSAI said. An important feature of FSDB is a new and more effective consumer feedback system. HRANI will also contribute towards educating its member associations on the importance of displaying Food Safety Display Boards (FSDBs) at their premises and acts as a key stakeholder in setting the positive public discourse in spreading awareness around the Serve Safe initiative, thereby, promoting safe and nutritious food while eating out.

‘A Grill Company’ Launched at Logix Mall, Noida With the partnership of Logix Group, Alphabites Restaurant Private Limited has launched the restaurant, ‘A Grill Company’ in Logix Mall, Noida. With the modern and unique interiors, the restaurant menu has very authentic Indian food flavours. The restaurant, a hotbed of modern Indian and fusion cuisine and molecular gastronomy, has a live grill concept along with the molecular food, which gives a delightful experience. It offers guests at the restaurant to experience the joy of grilling their own vegetarian and non-vegetarian barbeques, on live grills embedded in their tables. Spread over an area of 3,500 sq. ft, the restaurant has total of 120 seating capacity.

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Jain Farm Fresh Introduces New Fruit Pulp Variants Jain Farm Fresh Foods Ltd., a subsidiary of Jain Irrigation Systems Ltd. has introduced new variants of strawberry and jamun pulp in addition to its AamRus (mango juice). And just like AamRus, the new variants, available in 500 gm buckets, have the same characteristics of being 100 percent natural frozen pulp with no added preservative, no added colour and no added flavour; a significant trademark of the Jain Farm Fresh brand. “With these products we are looking to increase our offerings in the frozen category as well as change the paradigm by making seasonal fruits available in frozen form all around the year,” Athang Jain, Director, Jain Farm Fresh Foods, said. Owing to the good response of AamRus from the consumers, the brand has also added a 200 gm pack of AamRus to make it feasible for consumers to have AamRus on the go. “Strawberry and jamun pulp, along with AamRus's new packs, is an extension of our company’s ethos of quality and innovation by keeping them free of any preservative, added flavour or colour,” Jain added.

Carl's Jr. Opens New Outlet in Gurugram In line with its expansion spree in India, American burger chain Carl's Jr. recently announced the opening of a new outlet in Gurugram, thereby adding to its existing portfolio of restaurants in Saket, Pacific Mall and Mall of India (Noida). The restaurant, operated by Cybiz BrightStar Restaurants Private Limited, which is owned by CybizCorp, has new items to the menu such as chargrilled chicken patties, all white meat chicken breasts, and mutton burgers. The addition of the new restaurant is a part of the company’s master franchise agreement in Northern and Western India, between Cybiz and CKE Restaurants Holdings, Inc., ('CKE'), which is a parent company of Carl’s Jr. and Hardee’s, to bring 100 restaurants to India over the next decade. “We are excited to continue expanding in India with the opening of a new restaurant at one of India’s most prime locations," said Brad Sommer, VP, Franchise Operations & Development at CKE.

RAW Pressery Wins Coca-Cola Golden Spoon Award The recently concluded 10th Annual Coca-Cola Golden Spoon Awards honoured RAW Pressery — the first cold pressed juice brand to be introduced in India — for being the best example of a Brand-Retailer partnership to drive category growth and profitability. The three-year-old Mumbai-based startup is a pioneer in the cold pressed juice brand category. Incorporated as a part of Rakyan Beverages Pvt. Ltd., Raw Pressery is a vertically integrated company with in-house capabilities in farm-produce procurement, processing, manufacturing, cold chain logistics, warehousing and distribution. The brand’s portfolio with over 21 different blends comprises of fruit juices, smoothies, nut milks, booster shots and hydration essentials. Launched in the year 2008, Coca-Cola Golden Spoon Awards acknowledge the rising importance of modern food and grocery retail, and its crucial role in the evolution of effective marketing and distribution of food and grocery brands in the country.

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International Conference on Hospitality and Tourism In a bid to bring forth the critical issues that will influence the future direction of tourism and hospitality industry, Le Cordon Bleu School of Hospitality at G D Goenka University in Gurgaon organised on 15th February an international conference on hospitality and tourism. With over 40 research papers presented at two concurrent technical sessions, the conference, iHOST – 2017, made the more than two hundred guests and invitees abreast with the current challenges in the tourism and hospitality segments and also offered them a peek into what the future holds for the industry. It is now widely acknowledged that with increasing level of globalisation, hotel companies will have to focus more on innovation, technology, gastronomy and culinary arts to survive and cope with the changing circumstances. The conference provided a unique global forum for academicians, Chefs, industry leaders, and key hospitality practitioners from diverse backgrounds to discuss and debate these critical issues. At the inaugural session, Roger Haden, Academic Director, Le Cordon Bleu Australia; Assem Kapoor, Genaral Manager, Hyaat Regency, New Delhi; and Corporate Chef of ITC Hotels, Manjit Singh Gill addressed the audience. Ganesh Bagler from Indraprastha Institute of Information Technology (IIIT) Delhi and Rohit Srivastava, Researcher on Molecular Gastronomy, addressed the participants at the plenary session.

Craftsmanship Par Excellence Wise Men Invent Great Drinks; We Provide Classy Way to Enjoy it

From left, Roger Haden, Academic Director, LCB, Australia; Manjit Singh Gill, Corporate Chef, ITC; Professor Deepinder Kumar Jha, Vice Chancellor, GD Goenka University; Aseem Kapoor, General Manager, Hyaat Regency, New Delhi; Professor Y G Tharakan, Dean, Le Cordon Bleu School of Hospitality, G D Goenka University.

Academy of Pastry Arts Opens Centre in Bangalore In a bid to tap into the country’s southern market, Academy of Pastry Arts, an international pastry school offering training to the aspirational young Pastry Chefs, has opened its doors to the people of Bangalore. This 17000 sq.ft. centre is the academy’s second branch in India, with the first one being in Delhi. “We are excited to unveil our new centre to the technologically advanced city of Bangalore, making it our second centre in India. Bangalore, with its IT enabled culture and experimental crowd, has a demand for cutting-edge culinary school for budding patisserie and food enthusiasts to hone their skills in a professional environment,” said Chef Niklesh Sharma, Founder-Director and Executive Pastry Chef, Academy of Pastry Arts. “South India deserves an international pastry school as most of the Executive Pastry Chefs and pastry instructors still go to either to our Malaysia or Delhi centre for enhancing their skills and knowledge. Our academy in Bangalore will help bridge this gap; acting as an enabler for the patisserie industry to thrive,” Chef Niklesh said. The academy promises to hone specialised skills of culinary art, with specialised faculty catering to the world-class requirements of the industry.

What Does the Academy of Pastry Arts Facilitate?

Best Pastry Chefs of the world to visit India regularly, providing skilled workshops. Organised and structural training for bakers, Pastry Chefs, chocolatiers, cake designers and ice cream makers. Bridging the gap between hotel industry's expectations and students’ level of expertise. Providing a platform for all Pastry Chefs in the country to learn and share. Bringing the international brands of raw materials and equipments to young Chefs. Presenting opportunities to the students to become a part of their professional community. Promoting continuous education courses for graduates, professionals, and food enthusiasts. Well-developed placement schemes and an alumni body to connect ex-students to the ideal vacant positions.

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‘Intelligent’ Cooking System from RATIONAL Showcased at AAHAR Germany-based RATIONAL AG showcased its recently launched cooking system with 'real intelligence' — the SelfCookingCenter India Edition — at AAHAR 2017, held at Pragati Maidan, New Delhi, during 7th-11th March. The RATIONAL group is the world market and technology leader in the field of hot food preparation for professional kitchens. With this new equipment, customers no longer have to set temperatures, moisture levels or air circulation speeds, and then continually adjust them. All you need to do is specify the results you want. It does not matter whether you want your food to turn out rare, medium or well-done, lightly browned or dark, with or without a crust. The SelfCookingCenter allows one to grill, roast, bake, steam, stew, blanch or poach food — whether you are cooking for thirty or for several thousand. Also featured at AAHAR was the SelfCookingCenter XS, which offers full performance and Indian cooking intelligence despite its minimal dimensions of only 55.5 cm deep, 65.5 cm wide and 56.7 cm height. "We have recently introduced the new RATIONAL SelfCookingCenter and also the compact version XS and the

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Tarini Hygiene (India)

RAFTAAR — A High Speed Lounge and Bar in Delhi Raftaar — a newly opened high speed lounge & bar at Punjabi Bagh, New Delhi, is making its speedy entry in the world of food and beverage industry. Located at the Club Road, the place is designed for an evolved nightlife experience. As the name suggests, the whole concept of the lounge and bar relies on speed. So you can expect

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focus is to reach out to more clients in casual dining segment, in snack and bake cafés, and in quick service segment,” said Hiroshi Akai, Managing Director, RATIONAL International India Private Limited. “Moreover, the compact version is ideal for live kitchens in larger hotels. There is no compromise in terms of quality and functions compared to our larger units,” Akai added. TheSelfCookingCenter XS is in no way inferior to the larger units in terms of features and performance. This is because the SelfCookingCenter XS is equipped with a fresh steam generator and has all the familiar assistants such as iCookingControl, the intelligent support for the Chef; iLevelControl, the assistant for optional mixed loading; HiDensitiyControl, which guarantees top food quality through maximum performance and precise regulation of cooking chamber conditions, as well as Efficient CareControl, the automatic cleaning and descaling system. Because of its unique user-friendly and pro-active features, the SelfCookingCenter is also suited for the unskilled staff with limited application experience.

the order placed to be on plates quicker than what most other bistro bars can offer. With action and power-packed ambience, the place is a haven for fine dining and clubbing with family and friends. The place is meant to indulge you into delicious food and drinks and make you party all night with electronic dance music. The food menu, with its array of vegetarian and nonvegetarian delicacies, is set as per the tastes and preferences of the Delhiites.

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Witlinger Spreads the Word about Craft Beer India’s first craft beer brand Witlinger has launched a new initiative named #NowRolling to enhance consumer knowledge about craft beer. Craft beer, which contains antioxidants, protein, and vitamin B complex, has taken the global beer industry by storm and it is catching up the taste of Indian consumers swiftly. At an event held at Lord of the Drinks, Connaught Place, Witlinger also introduced ‘Witparty’, a fresh concept by Witlinger where end users get a chance to organise their own party, sponsored by the brand. #NowRolling campaign is first-of-itskind concept in India driven on enhancing consumer knowledge and generating awareness on beer drinking habits to create an authentic experience of craft beers. The campaign aims to target the beer lovers with interesting awareness drive around craft beer drinking experience. Rolling of a beer bottle mainly pertains to the unfiltered wheat beers, which have ingredients that get settled at the bottom of the bottle.

To enjoy the full flavours and aromas, the bottle needs to be rolled and swirled before pouring it fully in the glass. “The trained staff and beer experts of Witlinger will take the consumers’ experience to whole new level with tips on pouring, drinking, and enjoying the best of craft beer,” the company said. “Craft beer has a unique style and taste, which can only be enjoyed if poured right to preserve its aroma, ingredients and feel. While craft beer is the next big thing in India, many people do not get to enjoy the original taste of it because of unawareness on serving and drinking methods,” said Anuj Kushwah, Founder & Managing Director, Kaama Impex Pvt. Ltd., which owns the portfolio of India’s first craft beer brand, Witlinger. “Witlinger is creating fresh avenues to satiate consumers’ growing thirst for craft beer with its innovative concepts like ‘Witparty’ and #NowRolling,” Kushwah said.

Worldmark Now Has Food Capital Worldmark at New Delhi’s Aerocity, a project of one of India’s leading commercial real estate companies, Bharti Realty Limited, is a new business destination in town. It is fast emerging as the leisure and food hub in the National Capital Region because of its strategic location which is close to Gurgaon, South and West Delhi. The mammoth 1.5-million sq. ft. space, designed around the principle of dining and shopping at leisure, can also cater to over one lakh travellers who use the Delhi airport every day. Worldmark, a LEED Platinum rated space with a neighbourhood of 14 top of the line hotels, is divided into three buildings — Worldmark 1, 2 and 3. Worldmark 1 comprises the Food Capital, which is India’s biggest food court. Currently, it operates about 16 popular food outlets such as Bikanerwala, Giani’s, Karim’s – Delhi6, Chicago Pizza , Subway, Keventers, Khan chacha, Street Foods by Punjab

Grill, Biryani Blues, Oh so stoned!, Wow Momo, Asia Seven Express, Dolce Gelato, Go Gourmet, Chai Garam and Café Huddle. Besides, Cafe Delhi Heights — a popular world cuisine restaurant — is already functional at Worldmark 3. Also, Epicuria, a consortium of popular restaurants, is also set to open its doors in Worldmark 1, in the coming months. Worldmark 2 offers efficient workspaces featuring floor to ceiling height of over 11 feet and very high

Hammer Food & Beverage Business Review

lobby areas, meaning airier and comfortable rooms. Over 70 percent of office tenants at Worldmark are companies with international presence. Many of them could be the guests at Food Capital. Worldmark 3 has Central, which is a high-street fashion outlet having 500 brands. Here it deserves a mention that Bharti Realty Limited is a young real-estate company with expanding interests in retail, office and residential properties.

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Culinary & Mixology Competition at AAHAR Budding Chefs and mixologists created gourmet magic with US's premium agricultural products at the 32nd edition of AAHAR — International Food & Hospitality Fair 2017

udding Chefs and mixologists had their hands full at the recently concluded AAHAR — International Food & Hospitality Fair 2017 in New Delhi as they took part in a competition that allowed them to create gourmet magic with US's premium agricultural products. The participants at the competition took the audience by storm by creating innovative recipes and mocktails with US cranberries, Washington apples, US pears, California walnuts and US pecans Chef Akash Khandelwal from ITC

Maurya and Kuber from Crowne Plaza were declared as the winners of the culinary & mixology competition respectively. Scott Sindelar, Minister Counselor for Agricultural Affairs, US Embassy, New Delhi, was among the dignitaries who attended the inauguration ceremony of the event. "It is great to be here at AAHAR 2017 as the event has a plethora of activities for our discerning consumers. India is an important market for us and we

Hammer Food & Beverage Business Review

strive to bring in the best products to our consumers. This show is a wonderful opportunity for our target audience to taste and experience a wide range of premium agricultural products from the US,” Sindelar said. The competition was a great success with participation from over 60 Chefs and mixologists from Delhi and other cities from North India. Enthusiastic and talented participants created innovative recipes using premium agricultural products from the US, such as US cranberries, Washington apples, US pears, California walnuts and US pecans as the main ingredients. Talking about the initiative, Keith Sunderlal, India Representative, US Cranberry Marketing Committee, said, "We would like to congratulate the winners of the Culinary & Mixology competition for creating such innovative recipes using premium agricultural products from the US."

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Hammer Food & Beverage Business Review

APPOINTMENTS Chef Avijit Deb Sharma

Vikram Goel

Vikram Goel is the new Managing Director at RATIONAL International India Private Limited, a commercial kitchen equipment provider. Goel’s new tenure as the Managing Director of the company starts from April 2017. Outgoing Managing Director, Hiroshi Akai, will assume new responsibilities within the RATIONAL group, the company said.

Harkaran Singh Sethi

Harkaran Singh Sethi has been recently appointed as the Food & Beverage Manager at Courtyard by Marriott Chennai. Despite being a young F&B Manager, Sethi brings with him over 7 years of experience to the new role. A graduate of Institute of Hotel Management (IHM) Bhopal, Sethi was a part of the pre-opening team of ITC Gardenia in Bengaluru. Before joining Courtyard by Marriott Chennai, he had successful stints with JW Marriott in Pune, with JW Marriott Bengaluru and with The LaLit Mumbai. In his new role, Sethi will be responsible for re-launching the entire food & beverage operations for the hotel, bringing in the latest trends and innovation with an aim to make Courtyard Chennai a trendsetter in the market.

Chef Avijit Sharma was recently appointed as the Executive Chef of Courtyard by Marriott Mumbai International Airport. With an illustrious career spanning of over 14 years in the hospitality industry, Chef Avijit brings with him an extensive experience in handling operations, training, and developing and implementing new concepts. His passion, experience, sensibility and dedication to food in all its forms have seen him evolve and develop into a dynamic personality, adapting to various roles. Trained from IHM Bangalore, Chef Avijit began his culinary journey at the Oberoi Amarvilas Agra. He then went on to work with well-established Indian brands like The Leela & Taj for over 5 years. In these years, he was promoted almost every alternate year before he joined Ista Hyderabad (now The Hyatt) in the capacity of Executive Sous Chef. Before joining Courtyard by Marriott Mumbai International Airport, Chef Avijit was the Executive Sous Chef at The Ritz-Carlton, Bangalore.

Chef Anurudh Khanna

Shangri-La Hotel, Bengaluru recently announced the appointment of Anurudh Khanna as the Executive Chef who would head and oversee all of the hotel’s culinary operations. Chef Anurudh brings to his new role 17 years of culinary experience at five-star and luxury hotels. He has seven years of experience as an Executive Chef and, in addition to his gastronomic expertise, he brings a creative flair for food presentation, a strong business sense with a proven track record of streamlining operations along with engaging interpersonal skills. At Shangri-La Hotel, Bengaluru, he will focus on continually improving the guests’ dining experience through impeccable service, and by maintaining the high quality of food standards. “We are delighted to have a veteran Chef like Anurudh Khanna join us at Shangri-La Hotel, Bengaluru as the Executive Chef. We are sure that his culinary experience will help make Shangri-La Hotel, Bengaluru’s food and beverage outlets the preferred dining destinations in the city,” said Andreas Streiber, General Manager, Shangri-La Hotel, Bengaluru.

Chef Mahesh Sharma

Chef Mahesh Sharma has joined Radisson Blu Hotel, Dwarka, New Delhi as an Executive Chef. In his new role, Chef Mahesh, who brings with him over 25 years of culinary experience, will lead all food and beverage operations. Prior to this appointment, Chef Mahesh has worked with luxury and 5-star properties like, Hotel Le Meridien Jaipur, Swallow Hotels UK, and Rajputana Sheraton, among others. “We are thrilled to have veteran Chef Mahesh Sharma onboard and we have full faith in his unique understanding of modern Indian food. His rich culinary experience will surely take our brands to new heights,” Mohammad Shoeb General Manager, Radisson Blu Hotel, Dwarka said. At Radisson Blu Hotel, Dwarka, Chef Mahesh will oversee two restaurants — RICE and DVAR — as well as the coffee shop SPRING. “I am looking to bring forth some menu changes by adding my signature dishes, while continuing to serve old favourites loved by the guests,” Chef Mahesh said on his appointment.

Hammer Food & Beverage Business Review

Feb-Mar ’17

Kanyaphat Faisai

Chef Kanyaphat, our young new Thai Master Chef, is a feisty and enthusiastic addition to our list of talented international Chefs at The Leela Ambience Gururgram Hotel & Residences. She has mastered the Thai kitchen and her problem solving and analytical skills is the topping to her culinary magic. Having worked in the midst of authentic Thai cuisine as Chef de Partie of restaurants in Phuket, she knows how to balance the complex interplay of Thai flavours. Her cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Chef Kanyaphat, apart from her dedicated high standards of cooking, will now bring on to the table an array of authentic and traditional Thai flavours, only at Spectra.

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The Haven for Party Lovers By Swarnendu Biswas

lassy food & beverage outlets doubling up as partying destinations happens to be an emerging urban trend of our fast evolving food services industry. The reason for this trend is not far to seek as India has a predominantly young population, many of whom are now neither reluctant nor apprehensive to let their hair down once in a while. The recently opened Tippling Street amply manifested this trend. Recently, me and my colleague and friend Jyoti went to Tippling Street, a multi-cuisine restro-bar in Rajouri Garden. For those not in the know, Rajouri Garden is a place in West Delhi, which is making a fast transition from a middle class locality to an upper class one. The choice of locality for the property seemed to be an intelligent one. The 200-cover outlet, spread across three floors, has delectable food, classy décor and a live kitchen. The live kitchen lends a sense of transparency to the kitchen operations among the guests, who can see their order being prepared as they sip their drink. According to Gobind Chona, the MD of DK Plaza, the company which owns Tippling Street besides two other boutique hotels, Tippling Street is a London themed restaurant. However, in terms of ambience and décor,

Chef Ashutosh & Gobind Chona

despite the not so elaborate montage of the 19th century London reflecting the times of the industrial revolution, and despite the painting of a stern looking Winston Churchill, it seemed to me that the London theme should have come across in a more pronounced manner. Launched on 9th February 2017, already the restro-bar is attracting brisk crowd. “We are attracting a footfall of more than 250 on an average weekend day though the restro-bar is not hosting any live performance and special night within its walls at present. “However, we have represented ourselves in the Grub Fest at Jawaharlal Nehru Stadium, held during 17th19th March of this year,” affirmed Chona, while talking of promotional activities pertaining to Tippling Street. The family crowd can also enjoy at the place, but to me it seemed that Tippling Street, if one goes by its background music, ambience and décor, is more suited for the youngsters and partying crowd. “Tippling Street is mainly catering to the youngsters and the party lovers. I am confident that they will continue to enjoy the music and ambience at the property. Tippling Street takes you on a tour of London as you enjoy the fine

Hammer Food & Beverage Business Review

culinary preparations that we have got here, with some refreshing beverages to compliment them, and with brilliant music playing in the backdrop,” offered Chona. There is option to have the first floor of the property dedicated solely for the partying crowd. The third floor balcony of the outlet offers outdoor seating options. From here can get a dazzling view of Rajouri Garden as the twilight descends and slowly flows into the realms of night. The headiness in my nerves did tend to get a boost as the metros zoomed by while we were sipping our beverages. Coming to food, the Chicken Tikka as well as the Honey Lime Chicken and Skinny Ragazza tasted nothing short of delicious, which were accompanied with Kingfisher beer. Chicken Dimsums, Chicken Wings and Paneer Tikka were also delightful. Among the desserts, Kit Kat Freak Shake takes the cake. “We have 30 Chefs serving at Tippling Street, concertedly driven by the single minded culinary focus to serve the best quality food in town as authentically as possible and also as per guests' divergent taste buds,” averred Chef Ashutosh, the Executive Chef of the outlet. While on our gastronomic journey, we came to know that the outlet houses a comprehensive array of premium spirits to complement the mass spirit brands, which together can entice the latent tippler within you. The hugely tall bar was stocked to the brim with spirits of varying tastes and brands. The food & beverage concept of the property is given by THS Consulting, which has to its credit an array of creative food service outlet projects in its repertoire. “We derive the concepts for the various food outlets like fine dining outlets, casual dining outlets, lounges, cafés, retro-bars, pubs & bars. I think today concept happens to be the soul of Indian food service business,” explained Alok Dubey, the MD of THS Consulting. “Food, interiors, marketing & other activities are planned around the concept, all of which should ideally support the concept,” he elaborated further.

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Indian Cuisine: Evolving with Diversity

One can say that cuisines of India are as easy to understand as rocket science. In order to understand the diverse and subtle nuances and continual evolution of the indigenous cuisines of India, one must realise that this country has awesome culinary diversity. Regions and religions contribute a lot towards the cultural fabric of the food in our country. There are many areas within this modern nation with an ancient civilisation which have their unique cooking methods, spices, and local ingredients. Therefore one can say that Indian cuisine is not one cuisine, but a collection of a diverse array of fascinating and often timeless culinary legacies; many of such legacies are very much living. In the last issue, we have discussed about the popularity of cuisines of India among foreign tourists to India, and also the Indian food service industryâ&#x20AC;&#x2122;s erroneous and simplistic way of equating Indian cuisine with north Indian cuisine. Here Ashok Malkani has a look at the awesome diversity and the recent innovativeness in the realm of Indian cuisine. 28

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ention Indian cuisine and one conjures up images of tandori dishes, biryanis and curries. But there is a range of other regional Indian dishes, which are equally popular. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines of India vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural traditions. At the same time, Indian cuisine is also evolving. Indian restaurants abroad are now serving newer avatars of popular Indian dishes for the next generation of Indians as well as for other guests. This trend’s reflection can be seen in Indian food service industry also. “The regional Indian cuisines are extremely varied from each other in terms of their flavours, textures, ingredients used, cooking techniques, etc. In the last few years, there has been an invasion of international cuisines that have dominated the Indian palate but now Indian regional cuisines are seeing a comeback and are gaining popularity. A lot of the Chefs are going back to their roots, to understand and explore the unique facets of Indian cuisine,” affirmed Surjan Singh Jolly, the Director, Food and Beverage, JW Marriott Mumbai Sahar.

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A Collection of Cuisines “I personally have always loved the variety that Indian cuisine has to offer and I am intrigued how every region of the country has something unique to offer, in culinary terms. Recently our Chefs at the JW Marriott Mumbai Sahar went on a culinary exploration to Guhagar and Diveagar and spent time with Kokanastha Brahmins community to learn more about their food, their ingredients and their techniques of cooking, to present the same to our guests,” affirmed Jolly. Parvez Sheikh, F&B Manager, Hotel Marine Plaza, Mumbai, concedes that northern cuisine plays a vital role in the regional cuisines of India. “But”, he added, “other regional cuisines too have their hall of fame among the taste buds of Indian people.” Bhuvanesh Kalburgi, the Executive Chef, Ramada Powai Hotel & Convention Centre, Mumbai, declared, “Indian cuisine is even more complex than the French cuisine, which is considered to be multifarious. Across the globe, there are several popular cuisines and Indian delicacies are among the favourites.” “Indian cuisine can be broadly divided into four regions: Northern, Southern, Western & Eastern. Every region in India has its own cuisine based on the resources found in that particular region. The northern region makes use of mustard oil & ghee while the southern region uses coconut oil and ghee in their food,”

Hammer Food & Beverage Business Review

asserted Kalburgi. “Each region of the country has its own specialties, own spice mixes and own recipes, which give the dishes unique and identifiable tastes of that region. The sheer variety of tastes and presentation add to the appeal of Indian cuisine. Also, in spite of the uniqueness of the spices of different regions of India, a person from north India is likely to savour and relish a dish from south India,” aired Pooja Arambhan, Cocurator, MeSoHappi & The Captain’s Table, Mumbai. Chef Ashvini Kumar, the Executive Chef at Four Points by Sheraton Navi Mumbai, Vashi, stated, “India has an awesome variety of regional and traditional cuisines, which owes to the country’s cultural diversity, and diversity of its soil, climate and occupations. These cuisines differ from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices, festivals and traditions.” “Some of the different regional cuisines of India used in the Indian food services industry are Andhra & Hyderabadi cuisine, Bihari cuisine, Bengali cuisine, Mughlai cuisine, Gujarati cuisine, Goan cuisine, Malvani & Konkani cuisine, Kashmiri cuisine, Udupi Coorgi cuisine, Malabari cuisine, Punjabi cuisine, Rajasthani cuisine, Karaikudi and Chettinad cuisine, Awadhi cuisine, Indo-Chinese cuisine, Anglo Indian

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Chef Trivendra

cuisine, etc.,” offered Kumar. “Indian cuisine is indeed wide and varied. If a person were to try and sample each and every dish cooked in India, I guess a lifetime would not be enough,” observed Krishna Rao, F&B Manager, Corinthian Hotel & Resorts Pune. “Due to growing power of the social media, the world has shrunk and people are keen to experience food from different regions of the country,” he asserted. This would contribute towards enhancing the popularity of Indian cuisine across the country. “Regional cuisines of India define the versatility of Indian food. Every state and region in India has its own style of cooking and ingredients. Traditional regional recipes are still alive and relished by the epicureans. Some of the cuisines of India like Awadhi cuisine, Bengali cuisine, Punjabi cuisine, Kashmiri cuisine, etc. are loved throughout the country and across borders,” claimed Rajdeep Rana, Executive Sous Chef, Hyatt Regency Pune. “India has got a wide variety of food

Kamlesh Barot

in different regions. Even within a given region, the cuisine in India keeps on changing as per the climatic and the geographical condition of the region. It also differs as per the local ingredients available. The most famous or popular Indian cuisines in the Indian hospitality industry are Punjabi, Rajasthani or Marwari, Lucknowi and Hyderabadi cuisines,” said Chef Alok Kumar Pathran, Chef de Cuisine, Jaipur Marriott Hotel. Executive Sous Chef of Novotel Kolkata Hotel and Residences, Neelabh Sahay asserted, “Mostly it is the northwest frontier cuisine which has gained maximum popularity among the various forms of Indian cuisine, for its richness and delicate taste. The popularity of South Indian cuisine has now started catching up with a number of restaurants focusing on south Indian food, coming up in various parts of the country.” “India’s unique blend of cuisines evolved through large-scale cultural interactions with neighbouring Persia, with ancient Greece, with Mongols and with West Asia. New World food products such as chili peppers, tomatoes, potatoes and squash, introduced by Arab and Portuguese traders during the sixteenth century, and European cooking styles introduced during the colonial period have added to the diversity of Indian cuisine,” proffered Nishendra Kashyap, Director, Food and Beverage, Movenpick Hotel & Spa Bangalore. Chef Trivendra from Park Hyatt Goa Resort and Spa, said, “Indian cuisine is still evolving, being heavily influenced by religious and cultural choices and traditions.” However, all said and done, still the north Indian cuisine has predominance across restaurants serving Indian cuisine. “For the Indian food menu, we incorporate 70 percent North Indian cuisine, 29 percent South Indian cuisine, and the remaining 10 percent is divided into eastern & western India’s cuisines. At our Skky restaurant, 95 percent of the menu is based on Awadhi cuisine and 5 percent on the southern cuisine,” disclosed Kalburgi candidly. Chef Shahnawaz Qureshi, Chef de Cuisine, Saffron restaurant, JW Marriott Mumbai Juhu averred, “The most popular regional Indian cuisines are predominantly from the north, which include Lucknowi cuisine and Rajasthani cuisine. From south India, Hyderabadi cuisine is also

Hammer Food & Beverage Business Review

Parvez Sheikh

well liked across the country. People also have a fondness for Luchnowi street food. Lucknow is well-known for its nihari gosht and chicken korma.”

Menu Preparation and Innovations With so many Indian dishes to select, how do the F&B Managers and Chefs prepare their menus as far as Indian cuisine goes? Also since tastes differ and people are always looking for something new, what are the innovations that the Indian food services industry has incorporated or has been incorporating in the menus, as far as Indian cuisine goes? Chef Danish Merchant, Executive Sous Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai — Marriott Executive Apartments, disclosed that one of the restaurants of Renaissance Mumbai Convention Centre Hotel is ‘Nawab Saheb’, where the menu listed nawabi dishes from the north India, Hyderabad, and Awadh in its culinary repertoire. “I always take feedback from my guests

Rajdeep Rana

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Alok Kumar

Neelabh Sahay

Danish Merchant

and dishes which are popular are retained in the menu while the others are replaced by asking the guests their favourite dishes. Also, we have a ‘Special dish of the day’, which, if proved popular, becomes a regular on the menu. My menu is all about my guest’s preferences. Whoever are my regular guests; I always take feedback from them and plan my menu accordingly so I can serve my guests what they are looking for,” he informed. “As far as my analysis go, people prefer non-vegetarian more than vegetarian food and this is valid across all age groups. We have so many varieties of kebabs, curries and breads which are non-vegetarian based and people love to eat them and ask for them,” pointed out Merchant. Kamlesh Barot, the Director at Vie Hospitality Pvt. Ltd., states that though north Indian dishes are extremely popular, his outlets do not restrict their menus only to this cuisine. “Our menu starts with the Pan Indian Revival Thali and goes onto multi-regional food. Our Thali, in particular, unlike the common Gujarati Thalis that other thali restaurants offer, feature tried and tested items popular with ‘Revival’ patrons here and abroad, from cuisines of north, south, east and west of India” he offered. “Most of our menu

items have dishes which are innovative and not run-of-the-mill, like the Chule Ki Subzi, Khandvi, Paneeralay, Bade Miyan ke Chotte Roll, etc.,” he added further. “Vegetarian dishes are more preferred; and the favourite among the age group of 20-35 are our starters like Makkai Revival, Revival’s Bhindi Rajasthani and various cocktails-mocktails,” observed Barot. “We have a variety of regional Indian dishes in our menu. The idea is to cater to all palates. The classic Indian dishes which are most favoured are kebabs, Indian curries, dal, roti, and chaats,” Sujan Singh averred. “We plan our menus on the basis of many parameters. Season is the biggest influencer as we have the concept of farm to the table where we use the freshest of the ingredients. Secondly, we practice the menu engineering to know our customer preferences, high selling dishes and other financial data,” Rana stated further. “While preparing the menu for Hyatt Regency Pune, we keep the seasonal ingredients in mind, to provide the best possible produce to our customers. We have multi-regional Indian menu. There is fair distribution in the share of vegetarian and non-vegetarian dishes in our Indian menu. Innovation in the dishes is made to excite the taste buds of the diners. Take the case of a basic dish like chicken kaathi roll. The twist here is that we make the tikka from the chicken’s lean meat (breast) and toss it with lots of fresh vegetables and lettuce instead of the usual onion, capsicum and heavy spices. We have an option for whole wheat roomali as well which is preferred by the guests as it is light, and low on the spices and calories,” Rajdeep Rana informed. “We plan our menu as per the

preferences of the local guests as they frequently dine in the hotel. Also, the local availability of the regional ingredients plays a major role while planning a menu for any food outlet. We revise the menu in every six months,” disclosed Alok Kumar Pathran. “The Indian menu at the food outlets in Novotel Kolkata Hotel and Residences is based on the varied cuisines of the country; we try to incorporate few dishes from different regions of the country, also keeping in mind the local regional cuisine. It also has a separate section through which the global traveller can taste the local, flavourful cuisine,” asserted Chef Neelabh. Chef Shahnawaz disclosed that at Saffron restaurant at JW Marriott Mumbai Juhu, the menu was changed every six months. “However,” he added, “we never replace or change our signature dishes. We try to balance the vegetarian and nonvegetarian options in our menu.” “Our restaurant is known for its delicious non-vegetarian cuisine. So majority of the guests with us prefer eating non-vegetarian food. The spices we use to prepare our dishes come directly from Lucknow, which enables us to maintain

Kamlesh Salve

Hammer Food & Beverage Business Review

Bhuvanesh Kalburgi

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Ashvini Kumar

the authenticity of the food and gives our guests a great experience. Lagan ki Paneer is one of our famous dishes. We innovate our dishes by adding special spices to it. Chicken ki Kakori, Kalmi Kebab and Gelowti Kebab are some of our dishes which are quite different from the ones which are served at the other restaurants. The Butter Chicken served at our restaurant also tastes very different as we add fried garlic, kastoori methi and degi mirchi in it,” expressed Shahnawaz. Kamlesh Salve, Executive Chef, The Mirador Hotel, Mumbai, says that the menu at The Mirador Hotel, Mumbai is planned on the basis of regions, cooking styles, clientele preferences and global food trends. “We keep doing food festivals and retain those dishes which have a higher likeability. We usually keep the buffet menu for months and a’la carte menus across all outlets for a year. We have multiregional menu which focuses on different regions,” he proffered. “Going by what the guests want, multi-regional cuisine of India in hotel’s restaurants may be stretched to include the cuisine of a particular state plus the cuisine

Pooja Arambhan

of one of its neighbouring states. Having a gastronomic journey of India randomly would not go down well with the guests. Moreover, operationally it would be a tough task for the Chefs, as the techniques and ingredients required may vary from cuisine to cuisine a great deal and may be not a viable option financially for the hotel concerned,” elaborated Krishna Rao. However, in the fast evolving Indian food services industry, Indian cuisine is being infused with innovation to attract the new-age discerning eating out crowd. “For innovativeness in terms of offerings of Indian dishes, we at the Corinthian Hotel & Resorts Pune offer Non Veg Dahi Wada (made from chicken/lamb meat), Chicken Basil & CreamTtikka, Pani Puri Shots (with vodka, tomato, pineapple and chili), pizzas with Indian /Chinese toppings, Panko crusted Indian kebabs and jalebis, Indian halwas and burfis (infused with western flavours like pina colada, blue berry, rum n raisin), sandesh with a center of Bailey’s Irish Cream or Triple Sec, among others,” explained Rao. Sheikh says that they change their menu once in a year, after considering the popularity of the dishes on the menu, with the guests. “We prepare Indian menu keeping in mind the demand and the local ingredients’ availability to make the menu more acceptable. At Hotel Marine Plaza, Mumbai, we create some innovative dishes such as Chicken Tikka in Tacos served in a bicycle platter; we serve biryanis in sealed earthen pots and flambé Gulab Jamun are served with vanilla ice-cream. These are some of the innovations pertaining to Indian cuisine, which are lapped up by our guests,” Sheikh pointed out. “Our food outlet always creates innovative dishes with Indian influences. Some of them are Chicken Chettinad Pizza, Paneer Tikka Fried Rice, Olive Pesto Sheekh Kebab, Exotic Vegetable Makhani, Madras Curried Salmon Wellington, etc.,” asserted Ashvini Kumar. Health consciousness is a growing trend in the Indian food services industry, and its influence is manifested in Indian cuisine too by way of some more innovations. “For those who are health conscious we have several innovative food items. For example, we have Baked Anjeer Ka Halwa served with sugar free Rabdi at the Skky,” informed Kalburgi. “Menu is always designed keeping in mind your target market and availability of raw ingredients, number of employees and

Hammer Food & Beverage Business Review

Shahnawaz Qureshi

equipment at hand. While paying special attention to the local regional cuisine, we also have a range of other regional cuisines,” stated Trivendra. “We plan some innovative dishes for the guests, particularly those wanting to try something novel with their drinks. We pair alcoholic beverages with authentic food like Flambé Tomato Halwa, Spinach and Garlic Kheer, etc. There is also Rum Soaked Gulkand stuffed Gulab Jamun and Urrak Jalebi,” offered Trivendra. Overall, we can see that Indian cuisine with its awesome regional culinary varieties is not only enjoying enduring popularity in India and beyond, but like other facets of the essentially pluralistic Indian culture, Indian cuisine too is elegantly embracing the western influences within its composite fabric as part of its continued innovation process, without significantly compromising on its authenticity. This evolution in turn is perhaps helping Indian cuisine to retain its inherent appeal among the new-age discerning and experimental foodies too, without alienating the purists. Thus Indian cuisine remains classical yet very much contemporary. n

Surjan Singh Jolly

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Hammer Food & Beverage Business Review

BUSINESS

Be Clean, Green and Extra Attentive Restaurant business is quite exciting and creative, and it has good potential of earning handsome profits. But starting a restaurant requires careful planning, if you want to make it a success. One of the important aspects of restaurant business is maintaining a high degree of cleanliness and hygiene. Impeccable hygiene may not in itself be able to attract guests to a given restaurant, but its absence may lead to huge loss of guest footfalls in the said restaurant. Maintenance of restaurant hygiene is, however, an arduous task, often requiring continual vigil. Here Ashok Malkani takes a look at the role cleanliness plays in the restaurant operations, besides exploring the importance of giving adequate attention to the repeat guests at the restaurants.

hile speaking about what makes a first impression on the customers in a restaurant, Sanchi, a fresh hotel management graduate, was firmly of the view that it was the cleanliness and hygiene. “If the restaurant is shabby you would not even contemplate on sitting down, leave aside dining at the place,” she averred. Restaurant’s cleanliness is considered one of the most significant factors which do govern customers’ levels of satisfaction with the restaurant

concerned. Understanding what customers take into account when they ascertain a restaurant’s cleanliness can be helpful for the hospitality managers to increase their restaurant’s market appeal. Regardless of how tasty your food maybe, or how creative your ambience and décor are, regardless of how impeccable and prompt your services are, consumers will not want to flock to your restaurant if it is not clean. This is more true in these health conscious times with powerful social media, where

Hammer Food & Beverage Business Review

bad or good reputation can spread really quick. Research has shown that the hospitality sector is at risk of losing business unless its hygiene standards match its high standards of food and service. Steve Tate, the Chairman, Check Safety First, UK, who has done a study on the Indian hospitality industry, declared, “Hygiene is one of the most mandatory aspects to ensure quality in the hospitality industry. In the absence of a good hygiene system, some of

Feb-Mar ’17

BUSINESS the following possibilities may arise, which are bad publicity and the loss of reputation, legal action taken by the customer(s), closure of the premises by the health authorities.” “There are anywhere between 50-60 lakh eateries in the country. Food safety has been a perennial challenge in India with frequent cases of food adulteration and food poisoning. Many players in the business find it difficult to comply with the new norms,” he added further. Keeping restaurants clean means not only wiping down the tables but checking every nook and cranny for a speck of dirt and then removing it. Look in the corners of the floor and look up for dust. Customers will note dirty light fixtures and ceiling fans. Moreover, if you don’t pay proper attention to your dining area and restrooms, your customers might think this is an indication of your kitchen’s lack of cleanliness. Restaurant’s cleanliness and hygiene would mean clean interiors, neat table covers, the spic and span attire of the servers and also good sanitary condition

areas clean and hygienic can play a big role towards the success of your restaurant business.

Basic Food Safety in Kitchens

Steve Tate

of the washroom/s. The hygiene observed in the kitchen and food preparation is another important aspect of the restaurant’s cleanliness, which must be adhered to. Hygiene is probably the second most important aspect of running a restaurant, coming only second to food quality. Every customer would want to trust a restaurant that has passed health and sanitation standards, so keeping your restaurant’s dining and kitchen

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A basic tenet of food safety and hygiene in the kitchens is to store perishable food in the refrigerator or freezer until you are ready to use them. If you have perishable leftovers from a meal, make sure to put them in the refrigerator as soon as possible. Freezing is another good option. It is uncommon for frozen food to harbour dangerous pathogens that can cause illness. At the freezing temperatures, most pathogens are unable to function. Some of the basic hygienic steps needed to be followed by the kitchen staff are: • Wearing gloves while preparing food; • Keeping their hair clean and wellkept, • Maintaining a particular temperature where food is stored for short and long-term use. The restaurant’s cleanliness does not

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BUSINESS stop at simply sweeping of the floor. Deep cleaning is occasionally required for the utensils and equipments used for cooking, to avoid bacterial growth in them. For effective and comprehensive cleaning operations, one must use cleaning solutions which must be effective in killing harmful germs in utensils, cookware as well as from storage areas and freezers. Utensils used for cooking and serving food should be sterilised every once in a while, in addition to their usual cleaning.

Green Cleaning in Kitchens The dilemma for restaurant operators is that most products used for cleaning and pest control are toxic, presenting a potential hazard to employees, guests and to the environment beyond the restaurant’s kitchen. Cleaning products typically used in restaurants contain chlorine or ammonia or caustic soda. Use of such a toxic brew contributes to indoor air pollution. Fortunately, an increasing number of green alternatives for restaurant cleaning are now available. And the benefits of green restaurant cleaning extend beyond the health of the staff, customers and the environment. Diners have voiced a preference for green dining. In a survey conducted by SCA, a global hygiene and paper company, 53 percent of adults said that they would choose a green restaurant over another that didn’t embrace environmentally responsible practices. The restaurateurs can initiate green cleaning in restaurants by having vinegar-based glass cleaners, which are

safer alternatives to mainstream cleaners using ammonia. The restaurateurs thinking of making their restaurants ecofriendly should also replace petroleumbased solvents with citrus-based solvents. The environmentally-friendly restaurateurs should also replace toxic insecticides with boric acid and osage oranges.

Maintaining Personal Hygiene Not only is maintaining hygiene of the restaurant, which includes hygiene of its kitchen and washrooms too, important, not only maintaining hygiene in food preparation important, but personal hygiene of people serving in the restaurant is also essential. One of the best ways to facilitate good food safety and hygiene is to make

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sure that your hands are clean before you begin preparing a meal. It may seem obvious, but is not always adhered to in the Indian food service industry. Washing your hands with soap and water before you begin cooking will do the trick. Dry your hands with a clean towel or paper towel afterwards. It is important to clean your hands again if you handle raw meat or poultry during cooking. Otherwise, potentially harmful bacteria can transfer to other food products. Workers engaged in restaurant business can carry pathogens internally and on their hands, skin and hair. Therefore it becomes necessary that they understand and adhere to impeccable food protection practices and maintain a high degree of personal cleanliness and quality sanitation practices to prevent food products from contamination. If the restaurant’s employees do not adhere to food protection principles, they may unintentionally contaminate food, beverages, guests and their colleagues, thereby creating room for transmiting food-borne illness. The number one symptom of a food-borne illness is diarrhea. Other symptoms include fever, dizziness, vomiting, and sore throat with fever or jaundice. Any employee with these symptoms should not be allowed to work around food. Overall, employees and management in the restaurant business must also maintain a given set of hygiene standards in the restaurant/s, which must include: • Maintaining a clean uniform

Feb-Mar ’17

• Not touching the face while preparing food • Keeping floors and food preparation areas sparkling clean • Keeping tables, doors, windows, and counters and all other surfaces of the restaurant/s clean • Maintaining impeccable level of cleanliness in the restroom/s of the restaurant/s.

Emphasis on Return Visitors Giving adequate importance on comprehensive cleanliness and hygiene of restaurants can maintain or safeguard your restaurant business. One of the many factors which the restaurateurs need to heed for enhancing her/his restaurant business is by placing adequate importance on their repeat guests. One of the good things restaurant owners often make is focusing too much attention on attracting new customers. At the same time, many of them make the serious mistake of not paying enough attention on their existing loyal customers. But, this can be a costly mistake as return visitors not only provide regular stream of income to your restaurant, but they are often your biggest fans and marketing tool, as they can be your advertisers, not only in terms of word of mouth publicity but also through the highly potent and popular social media. A recent survey by Empathica (an industry leader in retail market) found that return restaurant visits are much higher when guests are most satisfied. The likelihood of a return visit increases from 20 percent to 81 percent when customers report a higher satisfaction rate. The survey goes on to note that when diners are “strongly satisfied” they are four times as likely to recommend your restaurant to friends, family and coworkers. It is also important to note the following findings about repeat customers to restaurants: • They make up 71 percent of sales at quick service restaurants • They make up 68 percent of sales at fast-casual restaurant operations • They make up 64 percent of sales at casual dining establishments • They make up 51 percent of sales at fine dining restaurants So we can see how restaurateurs’ treatment of their repeat guests can make their restaurants a success or a failure. Restaurateurs usually tend to give huge importance to their food, ambience, décor and service, which they should do. But at the same time, they shouldn’t forget the cleanliness and hygiene issues in their restaurants, which are often an overlooked case in the realm of Indian food service industry, especially in the restaurant’s restrooms. For overlooking it may lead to loss of revenues or legal issues. At the same time, while trying all out to garner new customers, they shouldn’t forget to keep their repeat guests happy. For that they should be extra attentive to the spelt and about the unsaid needs of their repeat visitors, and always endeavour to personalise their repeat guests’ dining n experiences as much as possible.

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f e a ture

Can We Advance Book our Menu? By Swarnendu Biswas

t doesnâ&#x20AC;&#x2122;t deserve a mention that we are passing through digital age, which can be easily construed as an advanced stage of information age. The robotic age with its artificial intelligence is not far away from us. The new-age innovations of our times have been naturally applied by several industries, primarily with the short-term objective to decrease costs and increase efficiency, and with the long-term objective to eventually increase revenues and profits. Over the recent years, for innumerable corporate players such objectives have been translated from potential into welcome realities. The Indian food services industry has also applied an array of new-age innovations of our digital age with the above-mentioned objectives and many players in the industry have obviously

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achieved success in this regard. Not only that, in the near future, the applications of new-age information technologies of the digital age are expected to be more pronounced in the Indian food services industry. There are various ways the information technology can facilitate towards enhancing customer satisfaction of restaurant guests. Some of them are already evident, some are pregnant in the future. "Next 10 years are big for 'out-of-home dining and here the technology is going to be the game changer. Innovation and customisation are the mantra of today's Indian food service business," expressed Rohit Mahajan, Founder, Loofre.com. "I think next way forward in terms of application of technology in the Indian food services industry is to give the guests the freedom to choose what

Feb-Mar â&#x20AC;&#x2122;17

all ingredients you need on your platter," observed Mahajan. One of the ways can be through customisation of the menu in advance. For example, a family is thinking of dining at a fine dining or a casual dining restaurant in the evening. In this evolved digital Rohit Mahajan age, they should also have the option of selecting the dishes they want to have at the restaurant in advance after browsing through the restaurant’s menu; being displayed at the concerned restaurant’s website or on its Facebook page for that matter. The restaurant’s website should have the user-friendly technical option for its future guests to select the dishes they want to have at the given restaurant (let us name the restaurant as restaurant A) in advance. The guests can copy those preferred items and paste them in a special Feedback section of the restaurant’s website, which would be different from the usual Feedback section of the website. This special Feedback section of the website of the restaurant A can be termed as ‘Feedback to the Kitchen,’ and here the feedback should be accessed and worked upon by two or three dedicated personnel on a continuous basis through the entire operating hours of the restaurant A. Then the future guests can write a note saying that they want these ‘selected’ dishes to be served within five minutes of reaching their restaurant or within ten minutes of reaching the restaurant or as soon as they reach the restaurant(as per their preferences), and also specify what kind of ingredients or oils they want in those dishes. The future guests can also mention the date and expected time of their coming to the restaurant and how much time it is expected for them to come from their home/offices/other destinations to the given restaurant. In case our guests are

This exercise, I believe, would lead to great reduction in waiting time for the guests, which in turn would afford the restaurants to serve more consumers. This in turn would help the restaurants generate extra revenues during busy hours. And more importantly, this type of exercise can enhance guest satisfaction a great deal and can easily graduate the first time guests to restaurants into repeat guests.

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familiar with the restaurant A, they could also exercise the option of specifying which Chef would prepare which dishes for them, by browsing through the Chefs’ profiles, which should be there in the website of restaurant A. In fact, in this age of customisation, which seems to be the direct offshoot of growing digitalisation, not only the restaurant A; the fictitious restaurant of our example, but all good casual and fine dining restaurants in urban India should have Chef ’s/Chefs’ profile placed in their website. Yes, after all these, the guests also need to book tables to get the entire feedback process complete(no I am not joking) but this kind of detailed exercise in personalisation would be much more exhaustive than your average restaurant seat booking. On clicking on the icon for booking the table, the guests should get a ‘projected bill’ on their e-mail id or mobile, either of which they need to mention while booking the table. The guests have to ideally pay at least 50 percent of the projected bill in advance to make the menu booking process complete, for if they don’t turn up at the restaurant by any chance within their specified time or somewhere in the neighbourhood of that specified time, the food specially prepared for them might go waste. Succinctly, what we are arriving at is the advanced booking of customised menu, which can easily be a possibility in the near future, in the twenty-first century Indian restaurant business. I wouldn’t be surprised if such a process has already been initiated by some enterprising restaurateurs across the

Indian food services industry. The Kitchen Feedback team of the restaurant can now transfer these guest requests to the concerned Chefs, for tailoring customised menu for the guests, by specifying them in detail about the time factor. For example, guest B is coming to our restaurant A, which is located at say Connnaught Place, from Janakpuri, by car and guest C is coming to restaurant A from Gurgaon in Metro (all of these places belong to Delhi-NCR). Now the cooking time for these guests should be scheduled by the Kitchen Feedback team in coordination with the concerned Chefs and the guests in such a manner that within minutes of arrival of guest B and guest C, their

The Indian food services industry has also applied an array of new-age innovations of our digital age with the abovementioned objectives and many players in the industry have obviously achieved success in this regard. Not only that, in the near future, the applications of new-age information technologies of the digital age are expected to be more pronounced in the Indian food services industry.

Hammer Food & Beverage Business Review

choices of dishes are ready in their tables. This exercise, I believe, would lead to great reduction in waiting time for the guests, which in turn would afford the restaurants to serve more consumers. This in turn would help the restaurants generate extra revenues during busy hours. And more importantly, this type of exercise can enhance guest satisfaction a great deal and can easily graduate the first time guests to restaurants into repeat guests. "On technology front, the actualisation of this idea doesn't seem to be a big deal but the potential it unfolds is huge. It gives more freedom and choices to the customers about their eating out options," Mahajan pointed out when I discussed the idea to him. Yes, there is a snag, as usual, in this model too. For example, in the midway from home to the restaurant the young kid of family D decides to change his option of pizza. Then in that case, the father should ideally have the option to modify the order according to the kid’s preference, but for this the parent can be levied some extra charge, which can be decided at the restaurant management’s discretion. However, if the guest changes the order when he/she is only 10 minutes away from the expected time of his/her arrival to the restaurant, or if the guest arrives within 10 minutes of changing his/her order, then he/she should ideally have to pay for his/her cancelled dish/ es too. In case of traffic jam or due to any other unavoidable reasons for delay in arriving at the restaurant during the expected time, which say is between 7-7.15 pm for our family D, the guests need to inform the Kitchen Feedback team in advance through telephonically or through e-mail, both of which are now accessible to many through Apps spruced smart phones. This type of scenario would be much more easier to handle in the coming robotic age, when many of the manual jobs are likely to be taken up by the robots, involving more investments and much less variable costs. For example, we can easily forsee that twenty years from now, such Kitchen Feedback teams of the restaurants of the future could be easily handled by a team of robots, who can disseminate the guests’ information to the Chefs as soon as they get them, without any room for human error. n

Feb-Mar ’17

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PROFILE

QSR on Indian Street Food

By Swarnendu Biswas

he renowned real estate major and hospitality player Vatika Group entered the happening Indian QSR business with Nukkadwala in August 2015. Since then this QSR chain is growing impressively. Currently, there are 10 Nukkadwala outlets across Delhi-NCR. Presently, the chain has presence only across Delhi-NCR. “Nukkadwala began its journey in August 2015 with the launch of its first store in Vatika Business Park at Sohna Road, Gurgaon. Recently the 10th outlet of Nukkadwala was launched on 1st March, 2017, at DLF Cyber City. Our plans are to cover Delhi-NCR in the first phase and then move ahead,” stated Gaurav Bhalla, Managing Director, Vatika Hotels, while talking about the growth plans of Nukkadwala. Here it deserves a mention that all the outlets of Nukkadwala are company-owned.

The Concept Behind It would not be far-fetched to say that the concept of Nukkadwala is inspired

by the delectable variety of street food from various regions of India. “Nukkadwala’s inspiration is more than five million street vendors across India who peddle tasty dishes every day to ensure that our guests eat their way through the streets of the country,” affirmed Bhalla. The awesome regional diversity and delectable street food offerings are the hallmarks of Indian cuisine and they manifest in the offerings of Nukkadwala outlets. The brand gives a holistic presentation of the rich gastronomic appeal of Indian street food from different regions of the country. The genesis of the brand required extensive research, involving a lot of travel to the various streets and corners across India. "We have travelled for almost two years to select popular Indian street food dishes that people connect with, and we have endeavoured to re-create them as authentically as is done in the street shops across India, which often evokes nostalgia," said Spokesperson, Vatika

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Hotels. Yes, many of these delectable street food at Nukkadwala do have the potential to evoke nostalgia among guests, especially among those guests who have come from their hometown to work or stay in Delhi. A case in the point in my case was the Kolkata Mutton Cutlet. My uncle used to treat me to my favourite mutton cutlet whenever our family used to visit our hometown Kolkata to visit our relatives during our annual summer holidays. The treat was usually followed by a dessert and was preceded by the watching of a hit Hollywood movie. While savouring Kolkata Mutton Cutlet in the Nukkadwala outlet in Saket, a flood of memories rinsed my long dried feelings and made me slightly maudlin. The brand Nukkadwala explores this feeling of nostalgia that could be lurking among its guests, to create a gastronomic trip across streets of India. “Nukkadwala serves authentic and handpicked regional Indian food

Feb-Mar ’17

PROFILE specialties, and our menu represents a rich presentation of regional street food from India. We are playing a role in facilitating that the age-old original and authentic taste of Indian street food are preserved, maintained and shared with our customers,” maintained Bhalla. “At Nukkadwala, we strive to provide a service experience that encompasses warmth, good service and unrivaled cuisines,” said Bhalla while pointing out “Our brand promise encompasses offering our customers authentic tastes and flavours of hand-picked regionally popular Indian street food, served hygienically.” All the Nukkadwala outlets are similar in the terms of format and ambience. The menu at all the Nukkadwala outlets except for the Nukkadwala outlet in Faridabad is the same. The Faridabad outlet of Nukkadwala is housed inside the Fortis hospital. It serves only vegetarian food and it is the only Nukkadwala outlet which operates 24/7.

A Gastronomic Trip As discussed, I visited the Nukkadwala

outlet in Saket recently and enjoyed the Keema Samosa, which was stuffed with mutton keema, Kolkata Mutton Cutlet, and Amritsari Chicken Burger, all of which were simply delicious. Chicken Pakora Tokri, which comprises batter fried chicken morsels served with coriander chutney, is also a wonderfully tasty offering from Nukkadwala. There are many more of them but one must

give special mention to Chicken Korma Roll, whose taste and flavour can inhaled while sauntering across the busy Kolkata streets, and Keema Kulcha, a Mumbai style mutton mince preparation served along with leavened bread. For the vegetarians, there is the delectable Katra Samosa, whose taste and fragrance can be traced to the alleys and by lanes of Old Delhi, Kande Pohe, Parsi

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PROFILE

Akuri, Mumbaiyaa Bhajiya Tokri and many more delectable offerings. Though it seems that the culinary emphasis of Nukkadwala outlets is more on snacking options, but the brand also offers sumptuous main course fare too, which are expected to garner popular appeal across India. Chicken Makhani Tiffin, Keema Parantha, which is mutton mince preparation served along with hot and delicious laccha parantha, Chicken Makhani tiffin with Laccha Parantha, Paneer Makhani tiffin with Laccha Parantha, are some of them. The dessert offerings of the street food QSR chain also gives a gastronomic trip across India. From Bebinca (a classic traditional Goan dessert with a spiced layered cake and coconut milk) to Lagan Nu Custard (a classic caramel custard from the Parsi cuisine baked with milk and eggs) to Fruit Kulfi to

Gaajar ka Halwa to Shahi Tukda to Pineapple Kesari Halwa (a classic South Indian dessert made of semolina with an enticing flavour of pineapple and saffron), the desserts at Nukkadwala can induce you to visit the outlets again. The beverages on offer at Nukkadwala outlets also reflect the rich heritage of street beverages across India. One should not skip the Konkan Sol Kadi (a refreshing Konkani drink with a light coconut base and a hint of tangy kokum) or Meerut Shikanji or Lassi Pappaya & Pineapple. The icing on the cake is that the prices of these array of delectable offerings is quite affordable by Delhi’s market standards. However, I found that the food from the north-east India is not that well represented in the menu of Nukkadwala. The Bihari cuisine also seems to be somewhat neglected. “We are constantly innovating our menu to add more and more regional specialties from India,” offered Bhalla, when I queried him on this subject.

Décor and Expansion The friendly décor of the Nukkadwala outlets have a strong theme of nostalgia infused in them. “The décor at

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Nukkadwala stores talks about nostalgia and the pluralistic culture of India. The interiors are informal and chic, exuding a casual vibe. We have focused on reliving the childhood memories of guests by adding on memorabilia such as comics, marbles, etc.,” explained Bhalla with a smile. As expected, Nukkadwala has ambitious expansion plans to increase its presence beyond Delhi-NCR. “Our expansion is carefully planned based on markets as well as on our complete backend support. We will be expanding beyond Delhi-NCR as per our network expansion plans,” informed the savvy entrepreneur. Nukkadwala plans to see 25 outlets come up in the NCR in the next twelve months and over 100 outlets across the metros in the country in the next two years, at an investment of more than Rs.100 crore. n

Feb-Mar ’17

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AGRI

A Very Common

Super Fruit By Swarnendu Biswas

uava is a delicious, highly nutritious and tropical fruit whose cultivation is done across several tropical and subtropical regions, up to 1500 m above mean sea level. However, its growth is rare in temperate climates. The fruit is the product of Psidium guajava tree, belonging to the Myrtle family. Psidium guajava is also the botanical name of the guava fruit.

The Character and Origin The size of guava fruits varies between 1.4 to 4.7 inches in diameter. They are shaped round or oval depending on the species. The colour of the unripen guavas are usually green, but the colour of ripen guava can be green, yellow, yellowish green, maroon or red. The pulp inside a ripe guava is usually sweet with slight sour taste infused into it. The pulp can be white or deep pink in colour and the central pulp of the fruit being dotted with numerous seeds. Apple guava and its cultivars are the most popular form of guava species featuring in international trade. The history of guava can easily be extended to our pre-historic times. It had been consumed and cultivated by

humankind since time immemorial. Besides human beings, many birds and animals also enjoy guava. The origins of guava cannot be pinpointed with accuracy, but roughly it can be traced to an area ranging from southern Mexico to Central America, and from there its popularity spread to South America and the Caribbean region. The fruit’s usage was later spread to tropical and sub-tropical Asia, and tropical Africa. The Spanish explorers found guava in South America in the beginning of the 16th century. Soon the sweet and slightly sour taste of ripe guavas started getting spread across the world. The US got acquainted with guava in the early nineteenth century.

The Indian Connection Among all the countries of the world, India has the highest guava production, annually, followed by China. Thailand, Pakistan and Mexico are other important guava producing countries in the world. In India, guava is an immensely popular fruit during winter. It is also one of the important commercial fruits of India. Harvesting of guavas in India is being done on all the months of the year, except during May and June. In India, the guavas from the Allahabad are regarded as the best. Uttar Pradesh, Bihar, Maharashtra, Madhya Pradesh, Karnataka, Orissa, West Bengal, Tamil Nadu, Andhra Pradesh and Punjab are among the major guava producing states in the country.

Cultivation Guava plant is a hardy one and guava can be produced in varied types of soils, ranging from alluvial to lateral. Both heavy clay and light sandy soils

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are suitable for guava cultivation. The well-drained soils are ideal for guava cultivation. The soil pH required for guava production varies between 4.5- 8.2. However, saline or alkaline soils are unsuitable for guava production. Moreover, guava cultivation can be impaired by severe frost, as severe frost can kill small guava plants. Its cultivation is also vulnerable to water logging. Here it deserves a mention that the ripening of guava starts on the tree and the ripening process of the fruit continues even after its harvest.

Spread Across Dishes The role of guava is spread across several culinary applications. It can be eaten raw, and if you sprinkle a bit of salt on its pulp, the taste of guava can be enhanced. Guava jam and guava jelly can play their role in breakfast tables and also in bakeries. Guava juice is a refreshing beverage. It is a popular beverage across tropical and sub-tropical areas of our planet. Guavas also play important role in fruit salads. Guava milkshake is a relatively uncommon beverage, but it can surely add value to restaurants’ menu. Guava halwa is an uncommon but delightful dish, which can give a wonderfully sweet feel as a dessert, after a meal. Gauva chutney as an accompaniment with the starters and main course can also surprise the restaurant goers. Guavas are also used to make candies and marmalades. Guava barfi can be a delightful and uncommon addition to a restaurant’s repertoire. Guava pulp, guava nectar or guava paste can also be used to make guava cake. In the Philippines, ripe guava is used in cooking sinigang. Sinigang is a soup or stew from the Philippines, which is

Feb-Mar ’17

AGRI

marked by its sour and savoury taste. According to Wikipedia, in east Asia guava is enjoyed with sweet and sour dried plum powder mixtures. In Mexico, guava is used in the beverage named aguas frescas.

Enriched with Health Guava is spruced with several health benefits, the most obvious one among them which is abundantly known to laymen is that the delicious fruit can provide relief from constipation. This is because the fruit is a good source of soluble dietary fiber. Guava has very less sugar and no

Feb-Mar ’17

cholesterol. Guava is a wonderful reservoir of Vitamin C. In fact, guava has more concentration of Vitamin C as compared to orange and other citrus fruits. Thus the regular intake of guavas can prevent scurvy. The fruit is also a good source of Vitamin A, and flavonoids like beta-carotene, lycopene, lutein and cryptoxanthin. Regular consumption of guavas can help slow down cataracts, macular degeneration, and improves general health of the eyes. Moreover, for thin people, regular consumption of guavas can facilitate weight gain. The regular consumption of guavas can also improve skin texture and thus prevent premature ageing. Guavas also have rich content of potassium. Potassium in turn facilitates controlling heart rate and blood pressure. Guavas can reduce cholesterol in blood, and blood pressure among individuals. Guavas are also good for thyroid health as the fruit is abundant in copper. That is not all. The regular consumption of guava can help tackle diabetes. It is because guava is rich in dietary fiber, which facilitates regulating

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the absorption of sugar in the body. What is more, regular intake of guava can help in prevention of cancer. Guavas are rich in lycopene, which happens to be an antioxidant that could reduce the risk of prostate cancer and breast cancer. It is about time our fast evolving food services industry makes more creative application of guavas in its dishes, which can enhance our food service outlets’ health quotient and hence marketability in these health conscious times. And the use of guava in dishes need not be a costly proposition as the fruit is fairly affordable, considering its awesome health benefits. One can say guava is n your super fruit next door.

bEVERAGE

Wafting Aroma, Health and Style By Swarnendu Biswas

ea is the most widely consumed beverage in the world, and the second most popular drink after water. According to a report by ReportLinker, the widely consumed varieties of tea are black, green, oolong, and white teas, out of which black tea accounts for more than 60 percent of the global tea production and consumption, followed by green tea. Myriad lesser known types of this beverage such as yellow tea, pu-erh tea and blended teas are also there. India’s association with tea is a long one. The consumption of tea in India was first documented in the Ramayana, though the country began experiencing commercial tea cultivation only during the British colonial rule, in the first half of the nineteenth century.

India’s Favourite Brew During early 1820s, the British East India Company commenced largescale tea cultivation in the state of Assam. However, in the colonial era, tea drinking didn’t assume to be a

nationwide habit. In India, tea garnered widespread nationwide popularity as a recreational drink during 1950s, in which the advertising campaign by the India Tea Board played an important role. There is no denying the fact that despite the onslaught of coffee café culture across urban India during the recent years, tea is still the most popular beverage of India. Almost 90 percent of Indian households consume this healthy, aromatic and perennially popular beverage. In India, often the day begins with tea; the drink is also an integral part of our business discussions and social parleys. One of the reasons for the enduring popularity of teas in India could be that most of the teas are highly affordable, which is a major marketing factor for a by and large price-sensitive economy like that of India’s. India happens to be the second largest producer of tea in the world, with only China being ahead of it, and the country is the highest consumer of tea in the world. Over 80 percent of India’s

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tea produce is consumed within the country. The major tea producing states of India include Assam, West Bengal, and Tamil Nadu.

Drink to Your Health Tea is not only an immensely popular drink, but the health benefits of tea shouldn’t be discounted. Tea is not only aromatic and refreshing, it is also a healthy beverage. Tea consists of antioxidants, which prevents ageing and shields the body from the affects of pollution. Moreover, tea is a calorie free beverage if its intake is without the infusion of sugar or sweeteners. Green tea, perhaps the most healthy form of tea, has shown to increase the metabolic rate and thereby facilitates burning of calories. Green tea is renowned across the world due to its health attributes. An antioxidant named Epigallocatechin Gallate (EGCG) is one of the important beneficial compounds in green tea. It has been studied to counter various diseases. Studies indicate

Feb-Mar ’17

bEVERAGE that this beverage is also thought to lower the risk of breast cancer, prostrate cancer and colorectal cancer. Drinking green tea may also lower the risk of heart attacks and stroke, and can help protect ageing bones against osteoporosis. Green tea can also play an important role in tackling the bad cholesterol, which is playing a malevolent role in the rising graph of lifestyle diseases in urban India. “Due to its high polyphenol content, green tea has been shown to lower LDL (bad) cholesterol, because its potent antioxidant effects inhibit the oxidation of LDL cholesterol in the arteries,” confirmed Ritika Samaddar, the Chief Dietician, Max Healthcare. Ritika asserted further on green tea’s cancer inhibiting property. “The polyphenols in green tea have antioxidant property, which act as a scavenger, helping to remove all the toxic/ free radicals from the body which damage the cells and can cause cancer. Also polyphenols in green tea have been found to inhibit tumour proliferation and tumour growth,” articulated the famous doctor. It is about time the food service

industry in India makes sustained and proactive efforts to promote green tea, an initiative which can garner popularity and increasing revenues with the growing importance of healthy eating and drinking in urban India.

How to Judge a Tea? Among teas produced in India, teas from Darjeeling and Assam are said to be of the most premium quality.

However, judging the quality of teas is not an easy task. According to Krishan Katyal, the Chairman and Managing Director, J. Thomas & Company Pvt. Ltd., “The colour, bloom, cleanliness, density, and make are the important parameters which need to be considered for ascertaining the quality of tea leaves. As far as ascertaining the quality of liquor goes, body, fullness, mellowness, strength, flavour, and astringency are

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bEVERAGE Teas with Style

the important factors to be taken into account.” According to the expert, the infusion of tea is judged on the basis of the beverage’s brightness and aroma. Here it deserves a mention that J. Thomas & Company Pvt. Ltd. is the largest and oldest existing tea auctioneer in the world, handling about 200 million kg of tea annually. According to Katyal, J. Thomas has offices in all the tea auction centres in India i.e. in Kolkata, Guwahati, Siliguri, Kochi, Coonoor and Coimbatore. “Our correspondent auction firms are based in Africa, Sri Lanka and Bangladesh,” informed Katyal. I queried the corporate honcho on how to place valuation on teas. “The valuation of the tea is arrived at after a judgement is being made, based on suitability of a given combination of quality parameters to specific markets, and on the ability of those markets to pay. Identification of potential competition from different export markets / regional brands is also taken into account,” explained Katyal. And what types of teas are mostly consumed by the price-sensitive Indian market? “The majority of teas consumed in India are of the CTC variety, which is strong, full-bodied, pungent and dense, and takes milk well. Among the premium segment of tea drinkers in India, Darjeeling teas are most in demand,” asserted Katyal, while also pointing out, “India is also witnessing growth in consumption of green teas, albeit from a small base.”

The financial year 2015-16 witnessed 1233 million Kg tea production in India, and tea exports crossing 230 million kg. The exports of tea from India during 2015-16 was 232.9 million kg. It was the first time in 35 years that India’s exports of tea crossed 230 million Kg. According to the statistics of Tea Board of India, we can find that the tea production in India increased from 1095 million kg in 2011-12 to 1233 million Kg in 2015-16. In fact, we can see from the statistics of the Tea Board of India that except for 2014-15, the production of tea in India increased every year during 2011-12 to 2015-16. So we can see that the popularity of teas from India is showing no signs of abating; both within India and abroad. This trend can be further endorsed by the mushrooming of tea lounges or tea cafes across the country. The sleek tea lounges or tea cafes are also contributing towards the trend of making tea a lifestyle drink in India. Chaayos, Cha Bar and Tea Trails are some of the important players in this direction. Cha Bar can be credited with ushering the concept of tea lounge or tea bar in India. The maiden outlet of Cha Bar created a rage in Kolkata, in the year 2000. It is the brainchild of Priti Paul. Backed by generations of Apeejay Surrendra group’s experience in tea plantation business, Cha Bar was created as an integral part of the more than 90 year-old iconic Oxford Bookstore in Park Street, Kolkata. Later the concept was expanded into reality to other cities of the country. Today, Cha Bar offers this experience at Oxford Bookstores in Bangalore, Bhubaneswar, Hyderabad, Kolkata,

Krishan Katyal

Hammer Food & Beverage Business Review

Mumbai and New Delhi. Customers loved and still love the experience of being able to browse at leisure, leafing through the books of their choice, over a cup of tea from the wide selection of this brew, available at the Cha Bar, along with appetising snacks, of course.

Tea for the Tourists The popularity of teas can be used by the Indian food service industry to generate more revenues from our domestic and inbound tourists. If we have more tea lounges across the plethora of scenic tourist spots in India, the retail business of tea can get a fillip. A case in the point is the Kolkatabased Goodricke Group Limited’s tea lounge named Goodricke Teapot, which is located at the company’s Margaret’s Hope Tea Estate in Kurseong; a quaint hill station in West Bengal, nestled amidst Himalayas. From the verandah of this tea lounge, which exudes an unmistakable colonial charm, one can have a majestic view of the somber green hills with their yawning gorges, while leisurely sipping through the tea with some delectable snacks. The experience induced to bring the latent poet in this boring writer. The scenery from this lounge is simply ethereal, whether the nature presents you with a sunny day or a misty evening. We need many more such sleek tea lounges located amidst the bounties of nature to give the tea drinking culture among tourists in India a further impetus. Another way to ignite interest about the fascinating variety of our teas is by conducting educational tours across our picturesque tea estates, which can give some insights among tourists about the challenge behind creating this blissful brew, a brew which seldom fails to give a fresh new start to our days…whether it is a sunny day or a misty evening for that matter. In the recent past, a tour through the tea estates of Goodricke Group Limited gave me the opportunity to know first-hand the many interesting facets and subtle nuances of tea making and tea tasting. I came to know the singular environmental challenges of tea cultivation across Darjeeling’s tea estates, which have much to do with their elevated topography. But then that n is another story...

Feb-Mar ’17

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Hammer Food & Beverage Business Review

R est a ur a nt

A Refreshing Take on Casual Asian Dining By Sharmila Chand

t is trendy, it is chic, it is a fresh take on the Asian dining. It is the famous The Fatty Bao, the much talked about eating out option in Bangalore, Mumbai and Delhi. I visited The Fatty Bao outlet in Delhi recently. Located at the new Sangam Courtyard at RK Puram, on the second floor, overlooking a canopy of trees is this cheerful abode. I was pleasantly surprised to find that at The Fatty Bao, the rule is ‘No Rules’. Here everything is out of the ordinary. Right from the décor to the food, the buzzword here is innovation and a fresh treatment towards casual Asian dining. The feel is laidback, the food offerings are amazing as expected from an experienced F&B team, that draws inspiration from Asia’s vast and diverse culinary legacy. The food menu is well

categorised with sections for sushi, dimsum, small plates, main course and dessert. The restaurant is done up in bright hues, is spread over quite a large area

Hammer Food & Beverage Business Review

with a lavish terrace, and has a variety of seating options.

Inviting Décor The interiors have been designed by well-known fashion designer Anshu Arora, while Ayeshe Sadr and Ishaan Dasgupta of 211 Studio have contributed to bringing alive the walls with art. Artists have explored a whimsical and surreal dreamscape on the walls through their paintings. The boat shaped space inspires elements of a submarine —from round windows, a semi-enclosed dining space, an indoor and outdoor bar – which is flanked by a giant wave of enchanting murals. The cosy interior dining space of The Fatty Bao in Delhi brings a refreshingly

Feb-Mar ’17

R est a ur a nt

classy vibe. The dining space is flanked by a glass wall on one side and overlooked by surreal murals, each with its own storyline. A set of cheerful circular lights leads the way to the outdoor section, complete with its open bar and seating, and smattered with touches of green; overlooking a canopy of trees. Playful pandas mark the walls, while grasshoppers seeming to spill out of suspended lights and oversized soup bowls! The graphic wave pattern that flanks two walls artfully blends itself into the colour elements of the space.

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There is also focus on the beautiful ceramics and kitchen elements that one finds all across the space, in the paintings, as part of the topography. Large glass windows offer views of surrounding greenery, while arches frame almost all private dining spaces, creating cosy nooks, yet maintaining a visual connect with the main space.

Hammer Food & Beverage Business Review

The seating is plump and comfy and when the food arrives, you will realise there is a kind of correlation between colours of the space and the food. You could choose to settle under the praying mantis lights, set against the large windows, or you could choose one of the cosier and intimate seating areas towards the inner section, lit up with

R est a ur a nt

Prashanth Puttaswamy

pretty little teapot lamps. This is also a curated section of a smattering of Asianstyle art and graphics. The delightful local version of the Kokeshi dolls, placed so thoughtfully on the tables, create varied elements across the entire space. These have been handcrafted in Channapatna, a small heritage town in Karnataka. Lighting fixtures play upon many elements, from oversized ramen bowls, to a multitude of praying mantis and butterflies in one piece. The bar, a focal point, is double sided and opens out both outside and inside. Wooden slats with portholes bring the perfect nautical touch to it. This is just the right space to enjoy a dreamy afternoon or a starry evening…

It is Time for BaoWow The restaurant is presently hosting a BaoWow Festival, during 10th-31st

March 2017, offering an awesome variety of baos and a whole new selection of inventive combinations especially created for the festival by the Executive Chef Prashanth. It was a feast for those who love their baos, at the most unbelievable prices, along with Fatty’s famous crafted cocktails. “Every year at The Fatty Bao, we run the BaoWow Festival across all three cities. Baos have become very popular and the response has been great. People are willing to try new exciting flavours and it is important to change the menu and bring in new recipes each time,” observed Chef Prashanth Puttaswamy, the Executive Chef, The Fatty Bao, Delhi, Mumbai and Bangalore. “We use local ingredients. The bao fillings are kept as authentic as possible. Beetroot is in this season and we have used this as a bao filling too. A few ingredients are also seasonal and we tweak recipes keeping this in mind,” informed Puttaswamy. From Bao Hot Dogs to Bao Sliders to new options of the popular Open Baos, the festival offers nineteen incredible varieties of soft pillowy white baos, each filled with a fusion of flavours, presented in unique shapes and combinations. The immensely popular hot dog has inspired the Bao Hot Dog, which features a chicken sausage, with lemongrass, chili and roasted garlic, served with mustard barbecue mayo and crisp capers. The Bao Sliders will have you craving for more, whether it is the vegetarian variant, with a crispy beet patty, dressed

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up with yuzu and cream cheese sauce, tamarind glaze, pickled fennel and scallions, or the Grilled Prawn Cake Patty, with a saucy touch of chilli oysters and bell peppers, bonito mayo, pickled cucumbers and roasted fujiko. Also do opt for the many delicious fillings with the open faced baos as well, each with varying flavours and combinations. Pick from the Pan Seared Trio of Mushrooms (comprising chili bean tobanjan and celery sauce, fried garlic, truffle oil, kimchi and seven-spice powder) or the Roasted Pork Ribs (comprising soy, onion and coriander sauce, iceberg lettuce, togarashi and scallions). The hearty Lamb Steak Baoswill is also likely to get your attention, as will the Bang Bang Chicken (marinated chicken with crushed peanuts, celery & red chili pickle and toasted sesame). Also on the menu were some of the most popular signatures in a brand new avatar, like the Cheesy Kimchi Potato Bao, the Spicy Tofu and Fried Eggplant Bao, and the ever popular Char Siu Bao; made with imported BBQ pork belly, BBQ sauce, green apple kimchi, sesame oil and scallions. “Lots of people mistake the open faced baos for tacos and we need to constantly evolve and change our recipes. This year we have introduced the bao sliders and bao dogs. They are trendy and people relate to them easily. We have moved away from the traditional baos and have new baos on the menu,” stated Puttaswamy further. n

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Hammer Food & Beverage Business Review

c h e f voice

Cooking Simply By Sharmila Chand

As the Executive Chef of Eros Hotel, Nehru Place, Nikhil Rastogi manages six outlets, and banquet events. Here it deserves a mention that Nehru Place is a happening commercial centre, located in south Delhi. He began his career as a Management Trainee with the Taj Group. He spent the first few years of his career in Australia to focus on European cuisine. His career got a real break when he got the opportunity to work under the guidance of Chef Bakshish Dean while working with The Park Hotels. During his illustrious career, he has also worked with The Claridges Hotels & Resorts among other hospitality chains. He has also worked at Radisson Blu Kaushambi Delhi-NCR during its pre-opening stage as an Executive Sous Chef, from which he was promoted to the position of the Executive Chef. Nikhil also has the distinction of hosting a popular TV show for a year. He has work experience in retail sector, which includes experience of working with Travel Food Services (TFS), which is one of India's large F&B operators in the domestic travel retail segment.Â The excerpts of the interview follow: How do you define yourself? I would define myself as an individual for whom hospitality is a way of life.

What is your philosophy of cooking? I like simple cooking with local ingredients; cooking dishes full of taste and texture. The optimum treatment of food ingredients brings out the best in my cooking.

Had you not been a Chef then what would you have been? I would have certainly been a sports journalist, covering cricket.

What is your source of inspiration? Passion among people from different walks of life drives me to deliver the best

in my profession. In spite of so many adversities, we hear about their success stories. It lights a fire within me to do something purposeful in my life.

What has been the most rewarding moment in your career? Every moment when a guest goes satisfied gives me immense satisfaction.

Kindly throw some light on team management in the profession of a Chef I feel team management is definitely one of the most important aspects of any profession. If we know what work is to be done by whom at what time and for whom, it makes the job a lot easier.

What is your definition of success?

Hammer Food & Beverage Business Review

I believe nothing is as triumphant like success in this world. Satisfaction is a reflection of success.

What is/are your strength/s, professionally? Calmness and empathy are my strengths.

And what is your weakness? Sometimes we need to avoid certain things in order to achieve a bigger goal. I feel I get too much involved in the details.

What is your favourite holiday destination? I like holidaying with family in Seychelles.

How do you de-stress yourself?

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c h e f voice Spending time with my kids is the biggest stress buster for me.

What is your favourite dish?

What is your philosophy of work?

Rajma chawal is my favourite dish.

I believe in keeping it simple. This has helped me to avoid unnecessary complications and confusions at work.

What is your favourite equipment? My favourite equipments are tweezer and tong.

Can you talk about lessons learnt in the kitchen? I have learnt to keep my cool for it is already too hot in the kitchen. Anger is just one letter short of danger. This advice has somehow stayed with me since long time.

I donâ&#x20AC;&#x2122;t believe in the rating system. However, I feel I have done a satisfactory job in the last 15 years of my life as a hospitality professional. Thai cuisine is my favourite.

What is your favourite spice?

Innovations That Will Change The Way You Cook

Who is your favourite diner that is the kind of guest you would most like to feed? My favourite diner is the one who comes to dine with an open mind.

What is your hot selling item?

How do you rate yourself as a Chef?

What is your favourite cuisine?

What are your future plans?

Green cardamom is my favourite spice.

Telephone Exchange ki Mutton Chaapein (it was part of the Dhaba Promotion at The Eros Hotel, Nehru Place) was a spectacular hit.

Where would we see you ten years from now? I would like to see myself as a satisfied individual and as an accomplished professional, and hopefully as a role model for a few.

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I always feel we should live out today to the fullest and tomorrow will take care on its own.

What is the position of Chefs these days, in India? It is great to be a Chef nowadays. With so much happening all over the world in the culinary realm, there is room for all types of Chefs to be around.

What are the problems and challenges faced by the Chefs, in India? The shortage of skilled manpower is a challenge.

What would you recommend to someone interested in working in your field? Developing oneself professionally in our profession is like a systematic investment plan; the more you invest initially, the more benefits you would reap later in life.

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Hammer Food & Beverage Business Review

I N DUSTRY

Trans Fat and its Alternative By Jyotismita Sharma

any processed food and bakery items which we consume every day may contain some amount of trans fat, which can increase the level of bad cholesterol and put us at greater risk of heart diseases. The ill effects of industrial trans fat, derived from the partial hydrogenation of vegetable oils, are, in fact, now quite widely known due to rising health consciousness among the people in general. Consumption of industrial trans fats, according to a new study, is associated with a 21 percent increase in the risk of coronary heart disease.

Understanding Trans Fats “Trans fat is a kind of unsaturated fat that occur in small amounts in nature. They eventually became widely produced industrially from vegetable fats for use in margarine, packaged baked goods and frying fast food,” said Chef Selvam Nehru, Jr. Sous Chef, Novotel Goa Resort & Spa. “Infamously known to increase bad cholesterol levels and lower good cholesterol, consuming industrial trans fats also make you susceptible to many other health-related risks,” Chef Selvam added. Besides heart diseases, other health risks associated with industrial trans fats

include diabetes and cancer. Here it deserves a mention that all trans fat are not the same. While industrial trans fats are indeed a major health threat and should be avoided, ‘natural trans fats,’ found in meat and milk from ruminant animals such as cattle, bison, goats and sheep, are not as harmful and may in fact have health enhancing potential. “Trans fat obtained from the natural sources are not harmful as the body easily identifies natural products and absorbs them in a healthy way,” Chef Gaurav Chakraborty, Executive Chef, Novotel Imagica Khopoli, explained. New research also suggests that a diet with enriched levels of trans vaccenic acid (VA) — a natural animal fat found in dairy and beef products — can reduce risk factors associated with heart disease, diabetes and obesity. Results indicated this benefit was due in part to the ability of VA to reduce the production of chylomicrons — particles of fat and cholesterol that form in the small intestine following a meal and are rapidly processed throughout the body. But the industry prefers industrial trans fat because it keeps the oil from turning rancid and facilitates a longer shelf life of the products.

Hammer Food & Beverage Business Review

Challenges Involved However, with rising awareness about the adverse health effects of ‘non natural’ trans fats, there has been a conscious effort to bring down the levels of these unhealthy fatty acids in bakery products. Chef Gaurav, however, pointed out that compared to the western countries our consumption of bakery products is negligible. “The major sources of trans fat in Indian food & beverage industry are from packaged food products like chips, popcorns, and frozen ready-to-cook products,” he noted. “The best way to reduce trans fat content in bakery products is to use butter, cheese, canola oil, and cotton seed oil as shortening for the breads, cookies, and pastries. Use fresh whipped cream as opposed to frozen creams. Make fruit compotes and jams at home without preservatives instead of opting for frozen compotes and jams,” Chef Gaurav suggested. However, although natural products are a preferred option for certain recipes, they may affect the finishing and appeal of certain products, he admitted. “It is a choice one needs to make,” Chef Gaurav asserted. However, removing non natural trans fats from bakery products is easier said than done. The market appeal of industrial trans fats cannot be ignored. “Trans fats

Feb-Mar ’17

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I N DUSTRY can help provide smooth, creamy and rich texture and can give a desirable flavour to products,” Chef Selvam added. He also admitted that the use of natural products, instead of industrial trans fats, could adversely affect the finishing and appeal of certain products. “But what appeals to the eyes does not always appeal to the health,” Chef Selvam cautioned. Moreover, making bakery products trans fat free may also increase the cost of these products. “Butter, cheese, natural canola oil are more expensive as compared to the products that contain trans fat, like margarines,” Chef Gaurav said. “Although relatively expensive, these ingredients do not harm you as the industrial trans fats do,” Chef Selvam countered. But cost-effectiveness is a huge parameter in bakery production, especially for a by and large pricesensitive economy of India. So we can say that replacing ‘non natural’ trans fats in bakery products is very much desirable, but at the same time there are some challenges associated with this endeavour, which need to be taken into consideration.

Towards Trans fat-free Soybean Oil Products Here it deserves a mention that researchers in the US have developed a hydrogenation process that could solidify soybean oil for food processing without creating trans fats, which have been linked to heart disease and stroke. Hydrogenation is a chemical process that transforms liquid vegetable oil to a solid or semisolid state. It is useful for creating ingredients like vegetable shortening and margarine. However, the intense heat required in the conventional hydrogenation process causes the formation of harmful trans fats, which can raise cholesterol levels and lead to heart disease and diabetes. So the researchers developed a process known as high-voltage atmospheric cold plasma (HVACP) hydrogenation. This process occurs at room temperature, avoiding the high temperatures that cause harmful trans fats to form. Traditional hydrogenation processes rely on a catalyst, high pressure and high temperatures to separate molecular hydrogen into atoms, but the HVACP process bypasses the catalyst and uses highvoltage electrical discharges to separate the molecules.

Chef Selvam Nehru

Once the hydrogen molecule is split, each atom attaches to the double bonds between the molecules in the oil, giving them more structure. More structured molecules cause the oil to become more solid, or saturated. “Cold plasma processes are being researched in many different fields,” said one of the researchers named Ximena Yepez, who along with former Purdue University Professor, Kevin Keener, now at Iowa State University, developed the process. Here it deserves a mention that Ximena Yepez is from Purdue University. “They are used in things like fluorescent lighting, or in changing material properties, like increasing conductivity. Dr. Keener developed this method in food science to eliminate pathogens. But as far as we know, no one has ever used this technology to hydrogenate oil before,” Yepez said. The HVACP experimental design consists of a small amount of oil placed inside a plasma-filled container, which is then placed inside a bag filled with a hydrogen-blend gas. As the gas fills the bag, two electrodes discharge up to 90 kilowatts of electricity through the chamber, splitting the hydrogen molecules

Chef Gaurav Chakraborty

Hammer Food & Beverage Business Review

in the gas into ions. These ions bond with the double bonds in the fatty acid molecules on the surface of the oil. Currently, a typical hydrogenation reaction might produce only a three percent increase in saturated fatty acids while increasing the formation of trans fats by up to 40 percent. But after a 12-hour HVACP treatment, the oil showed a 32.3 percent increase in saturated fatty acids and no trans fats. This ratio not only means that the finished product is safer for human consumption, Keener said, but also that the HVACP process is more efficient than traditional processes. “Because there is no requirement for pressure, catalyst or heat, this process requires up to 50 percent less energy than the current process,” he further noted. The researchers said that two main obstacles still existed in adapting the process for commercial use. The first is that the HVACP procedure yields a small amount of byproduct that the researchers have not yet identified. This could be an alternate form of trans fat or a similar substance, opined Yépez. The team will manipulate the parameters of the experiment to better understand where the substance comes from and what it might be. The second impediment the researchers faced pertains to speed. While the process creates more product than heat-based hydrogenation, it is much slower. Yépez and Keener are trying several approaches to make the process faster, including increasing the amount of electricity discharged through the chamber and spraying the oil into the chamber as droplets. By achieving a realistic speed for the process, Keener’s vision is to make the HVACP process an efficient and viable option to create safe PHOs for commercial food production. “Some of the methods we are investigating could reduce hydrogenation time to a matter of minutes,” Keener said. “Then you could replicate these modules — create a hundred or a thousand of them. And the process isn’t just limited to food oils. We can manipulate the chemistry of any oil, plant-based or industrial,” he asserted. “This process could enable us to produce hydrogenated plant oils in an environmentally friendly way that would be sustainable for the long-term,” Keener n observed.

Feb-Mar ’17

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Hammer Food & Beverage Business Review

OPERATIONS

Shape Tastes

The of to Come By Sharmila Chand

ood and hospitality go hand-inhand. Now more than ever, tourists and travellers in India are expecting hotels to go above and beyond their expectations and not only provide top quality lodging experiences, but also the best possible food experiences the given destination has to offer. “In view of the growing foodie culture, guests are now very particular about the quality of the food they are served while travelling. There is a growing demand for healthy, organic and locally sourced options while you are on the move,” stated Chef Naveen Handa, Executive Chef, JW Marriott Hotel Chandigarh. Let us have a look at some of the key food & beverage trends in 2017 and beyond which are or would be prevailing across the Indian food service industry and are expected to shape the contours of the industry in the times to come. Adopting them can enhance guest experience a great deal.

Healthy Eating and Artisanal Cocktails “Eating healthy is gaining momentum in India’s food service industry.

Consequently, nowadays Chefs and mixologists in the country are trying their level best to extract the most out of nature and deliver it to the people seeking more nutritional values, in the form of healthy dishes,” asserted Vishrut Gupta, Director of Food & Beverage, Pullman & Novotel New Delhi Aerocity. “Considering the growing focus on healthier offerings, vegetables will be the centre of attraction in restaurants in India, in 2017. Certain vegetables will get prominence for being particularly rich in nutrients and for being versatile,” opined Handa. “We can expect to see more veggies and previously discarded leaves or greens, in products and menus of hotel’s restaurants in the near future,” he pointed out further. Handa predicts that “in the near future, the Indian food and beverage industry will be more specific about the origin and flavour of its offerings with Chefs putting up special menus with ingredients sourced from their own kitchen gardens.” The reason for such an emerging trend, according to him, is a

Hammer Food & Beverage Business Review

more health conscious customer base. “The restaurants are moving towards organic, farm grown and locally sourced products to win the confidence of the guests, and cocktails in the industry have moved way forward from traditional cocktails to artisanal cocktails with unique mixology attached to them,” offered Gupta. “Latest trend fostered by food lovers in India is focus on low on fat and more on flavour food. Organic food is also consumed more frequently in the restaurants than before, despite it being a little more expensive than non organic food,” proffered Rajesh Khanna, F&B Head, The Metropolitan Hotel & Spa. “Vegetarian food is gaining popularity in a few cuisines. More people in India are now actively choosing to eat less meat, and that is creating more opportunities for alternative proteins. People are eating more green vegetables and fruits now than before,” iterated Khanna.

Plant Waters, Breakfast and Virtual Kitchen Gupta went on to talk about some

Feb-Mar ’17

Rajesh Khanna

dominant prevailing trends, which according to him are going to be the top three food & beverage trends in the Indian food service business, in the near future. “Plant waters is a growing trend and fashion that people are adapting internationally. Plant’s waters like maple water, artichoke water, and edible flower water, which can be a source of natural sugar, salts and minerals, are essential for the body. They are now in demand in the Indian food service industry,” informed the expert. “Energy drinks with preservatives are losing popularity. The new trend of flavoured water is the primary focus in gyms and spas, which helps the body to recuperate faster, in a healthy way. I must say that restaurants in India will adapt these trends soon and there we will see maple water and artichoke water being used extensively instead of regular bottled water,” opined Gupta. According to Gupta, breakfast in the Indian food service industry is witnessing a significant change. Regular fried eggs and omelets are being replaced

Feb-Mar ’17

by fried chicken, bacon and chicken burgers filled with mayo and Béchamel kitchen sauces. “This trend is mostly picking up in smaller joints that provide round the clock breakfast menu to consumers,” he affirmed while pointing out “Focus is also towards naturally sourced grains, honey, and milk from the farm. The source and its authenticity are also being discussed with the customers so as to inform them about the product that they are eating.” Gupta opines that lots of restaurant owners in India are now focusing on reaching to maximum number of locations by means of virtual kitchen; it is a new take on the delivery of food to the consumers at their place. He views that the virtual kitchens are gaining popularity due to their easy access, due to the comfort they provide, and due to their affordability.

Food Arts, Seafood Tower and Sous Vide “Teppanyaki food arts are gaining currency in the Indian food service industry. In fact, various food arts are now getting presented in front of guests, where exotic ingredients and recipes are at play,” said Narendra Prabhu, the General Manager at Signature Club Resort, Bangalore. “Seafood tower is another top food & beverage trend, pervading through the Indian restaurant business. The seafood tower has evolved farther with unique fusion of seafood and shellfish; the shellfish is grilled and artistically arranged on glass fountain with selection of dips and sauces,” pointed out Prabhu. “The sous vide recipes are also gaining currency, which is a healthy alternative to cook your red meat and high carb

Hammer Food & Beverage Business Review

OPERATIONS

Narendra Prabhu

ingredients. It involves cooking your ingredients in a temperature-controlled water bath for a prolonged period of time. This method of preparing food is loved for its convenience & precision and also here all the nutrients are completely retained,” explained Prabhu.

Trends in, Trends Out “The popularity of Japanese cuisine in the Indian food service is going beyond sushi; pizza using naan bread is the in thing, and alternatives for olive oil, like grape seed oil & flaxseed oil are gaining popularity in the Indian food service industry,” observed Prabhu. He also maintained that “generic buffets & food festivals, unhealthy and deep fried finger food are fading trends from the Indian restaurant business.” “Customising the food and beverage experience will assume more innovative forms in 2017. Specially crafted menus reflecting new trends and seasons will be another way of staying ahead,” Handa pointed out. “The ‘back to the roots’ trend is in vogue these days in the Indian restaurant business, especially when it comes to regional cuisines. So, the focus in 2017 will shift to lesser known traditional recipes. Known for their nutrition quotient, age-old cooking methods from our heritage kitchens are making a comeback,” informed Handa. “Secondly, home-made concept dishes like cured meats and locally brewed alcoholic and non-alcoholic beverages will also be much in demand for their more personalised and richer gastronomic experience,” he articulated. “Locally sourced products and unique gastronomic experiences continue to be the rage. Moreover, the

theme of fusion food has gained much wider acceptance, allowing Chefs to have fun and be more adventurous with regional Indian cuisines. This trend gives Chefs the opportunity to bring all their knowledge and experience into play as local food is infused and plated in a modern contemporary style in fusion cuisines,” explained Handa. According to Handa, the social media will play an increasingly important role in shaping the food and beverage trends, in the Indian food service industry. “The emergence of the food-centric media has ignited interest in cooking, eating and exploring new flavours and combinations not only for the purpose of nourishment and taste, but also for the purpose of sharing one’s unique preparations and recipes through the social media,” he averred. “One trend which is soon expected to become outdated is that of processed food,” stated Handa while adding, “As compared to processed food, freshlycooked or home-made food is expected to be more in demand. Many of the processed food contain too much sodium, sugar and fat, which clearly interferes with health. The trend of eating healthy food that promotes wellness is growing not only in India but the world over.” “Another trend that is on its way out from the Indian restaurant business is the extensive use of imported produce. Considered more nutritious as it retains most of its nutrients after being harvested at the peak of the season, local produce is expected to become

Naveen Handa

Hammer Food & Beverage Business Review

Vishrut Gupta

trendier this year. On the other hand, imported food items are not procured seasonally, causing them to lose much of their nutritional value,” elaborated Handa. “Eye appealing and carefully crafted dishes are the trend, with presentation of the food being the focus,” Gupta added. “The experience of the individual guest is now more important than ever in the Indian restaurant business, and there is now greater focus on the presentation of food. More unique, more creative the food is, the better it has chance of appealing to the guests. Nowadays food should appeal both to the eyes as well as to the appetite. Food decorated naturally will have better market impact in the Indian restaurant business of the near future, as compared to food infused with added colours and flavours,” elaborated Khanna. According to Gupta, “Fine dining expensive restaurants in India are losing popularity, paving way for value for money experiential restaurants.” He feels that molecular cocktails were once a big trend but are now fading in popularity from the Indian restaurant business. Khanna views that “light food, fresh food and food cooked in minimum oil will be the ‘in’ trends in the Indian restaurant business, and artificially flavoured food, artificial colours will be losing market appeal.” Khanna also feels that wastage will decrease substantially from the Indian restaurant business, and focus on fewer ingredients, on prominent taste of single ingredient, and smaller portion n sizes will be in.

Feb-Mar ’17

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h e a lt h

Have Your Cake and Health Too By Swarnendu Biswas

ithout cakes the fascinating story of modern bakery industry cannot begin and nor can it end. Cake has a rich history and seems to have a promising future ahead in this fast-paced age where people are having less and less time to cook elaborate meals. The popularity of cakes spans a huge time period and geography. Even ancient Greeks used to have cheesecakes made of goatâ&#x20AC;&#x2122;s milk, and the Indian consumers of the twenty-first century and beyond are expected to have a long love affair with the cakes. In fact, both cakes and pastries are expected to gain popularity in India. It is a commonly known fact that cakes are an integral part of weddings and birthday celebrations in the western world, and are also used in birthdays and other celebrations across a plethora of Indian households. In fact, over the centuries, cake has become the dessert of choice at ceremonial occasions. Cakes can also be great tea time snacks and can be

effective in catering to in between hunger pangs between two major meals. There are a huge variety of cakes. There are cakes with yeast infusions, cheese cakes, sponge cakes, butter cakes, fruit cakes...and now there are designer cakes. Nowadays, customised cakes with innovative themes and decorations and novel ingredients are getting popular

Ruchika Sodhi

Hammer Food & Beverage Business Review

among the upper echelons of urban India, especially in metropolitan India.

The Right Combinations Besides the designer cakes where the imagination of the cake makers and the customers are creatively reflected in the form of customised and often innovative edible concepts, another important trend that is caking in urban India is the growing popularity of healthy cakes. It is not surprising considering the rampant presence of lifestyle diseases in urban India and also to counteract it, the growing health consciousness across the present day urban Indian society. In these health conscious times, bakeries in India are likely to get better revenues from their cakes, if their cakes are spruced with healthy ingredients and have minimum of potentially harmful ingredients for health. â&#x20AC;&#x153;For healthy cakes, the proportion of oil in cakes should be slightly less, and instead of only refined wheat flour,

Feb-Mar â&#x20AC;&#x2122;17

h e a lt h

combination of wheat flour, oat flour and refined wheat flour should be used to enhance the health quotient,” pointed out Dr. Ritika Samaddar, Chief Dietician, Max Healthcare. As far as oils are concerned, she thinks that olive oil or canola oil are the right oils to be used for cake production, as both these oils have high content of monounsaturated fatty acids, which are very healthy for the heart. These oils also have a high content of Vitamin E. According to the renowned cookbook author and culinary guru Nita Mehta, “While making cakes margarine and saturated fats like butter should be avoided wherever possible as these are high cholesterol ingredients.” “In cake making, the use of whole wheat flour and also multi-grain flours are gaining currency. Also vegetable shortenings like margarines are getting replaced by healthy oils like olive oil or canola oil,” affirmed Nita. Ruchika Sodhi, the renowned nutritionist who is known for her out of the box innovative solutions pertaining to healthy eating practices, believes in using jaggery instead of sugar in cakes. “In my cakes, I use jaggery instead of sugar, oats instead of the harmful maida and for people with gluten intolerances, I infuse gluten-free atta in my cake creations,” expressed Ruchika. Here it deserves a mention that atta, according to Wikipedia, is Indian wheat flour used to make most South Asian flatbreads, such as chapati, roti, naan and puri. Ruchika also suggested the use of peanut butter and yogurt in cakes, instead of regular butter. “It is about time more and more bakeries in the country have ragi cakes and multi-grain flour cakes in their repertoire, which can give their baked offerings a healthier edge,” observed Ruchika further. As far as other ingredients go, the healthy cakes should also

Feb-Mar ’17

Hammer Food & Beverage Business Review

h e a lt h diabetes in India, but can also enhance the nutritional content of the cakes. According to Ritika, ideally healthy cakes should minimise the effect of potentially harmful ingredients, and be spruced with nutritional ingredients at the same time.

Spruced with Fruits and Vegetables

Nita Mehta

have the infusion of natural sweeteners like honey and fruit juice. “The bakeries can opt for sugarless cakes, and if that is not feasible in marketing terms, they can at least reduce the sugar content in cakes. Cakes’ health quotient can be enhanced by decreasing their sugar content and replacing sugar with fruit juice and honey as much as possible,” opined Ritika. She suggests that the proportion of sugar in cakes should be lesser as compared to fruit juices and honey. For example, apple sauce and prune puree can be better substitutes for margarine in cakes. Using fat free milk or coconut milk in cakes instead of whole milk can also contribute towards the health factor in cakes. The renowned doctor advocated using fruit juice and honey in sugarless cakes, instead of sugar free tablets. This would not only check the frightening menace of

Lowering the cream content in cakes and sprucing the cakes with fresh fruits and nuts instead can also be a healthy option. Ruchika advocates infusing fruits and vegetables in cakes to enhance their health quotient. She is very much proficient in making carrot cakes, apple cakes, lemon coconut cakes, whole wheat lemon cakes, dates and walnut wheat cakes among many other healthy ingredient spruced cakes. “I prepare chocolate cakes with beetroot as the base, which not only makes these cakes healthy, but the colour of beetroot easily gels with the colour of chocolate, which in turn adds to the aesthetic appeal of these cakes. Moreover, this way the children love eating my chocolate cake without realising that they are also consuming healthy beetroot with it. Generally many children do not prefer to have beetroot, but with my chocolate cake, they readily have this healthy vegetable,” explained a smiling Ruchika.

Avoiding Colour and Preservatives Ruchika, as was expected, sounded averse towards using of artificial colours and preservatives in cakes, which she rightly believes do have the potential to compromise the health of cakes. “If you

Dr. Ritika Samaddar

use fruits and vegetables in cakes, their natural colour could easily give the cakes the much needed aesthetic appeal, and no artificial colour would be necessary. Similarly, by having buttermilk as one of the ingredients in cakes one can enhance the shelf life of the cakes to some extent, even without the influence of preservatives,” elaborated Ruchika. “Of course, artificial sweeteners, artificial colouring agents and artificial emulsifiers should be avoided as much as possible in cake making, if we want to have our cake and health too,” expressed Ritika. She strongly believes that the use of emulsifying agents in bakeries should be according to prescribed regulations. Substituting artificial flavouring with cinnamon and natural vanilla can also be helpful towards making the cakes healthy. Organic cake is another option which the Indian bakery industry could explore more proactively. However, these cakes are likely to gain popularity only among the relatively affluent consumers, as obviously they would be priced markedly higher because of the organic ingredients. However, though healthy cakes are gaining currency in India, but the trend deserves more market momentum. More proactiveness from the Indian food service industry in general and bakery industry in India in particular are needed in this direction. Only then healthy cakes would graduate from a welcome exception to a standard norm in the Indian foodservice industry, in the near future. The cakes whose photos are given are creations of The Personalised Diet Kitchen By Ruchika Sodhi.

Hammer Food & Beverage Business Review

Feb-Mar ’17

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Hammer Food & Beverage Business Review

product previe w Buffet Solutions

Höller Buffet Solutions has been a leader in creating innovative ideas for the food services industry. One of the most impressive products in the Höller Buffet Solutions range is the Comfort Combi Plate – Cold and Hot Plate. This enables users to operate the plate at any temperature from -5°C to +140°C, giving them the ultimate flexibility in food service. Other products that are available in the

range are Hot Plate, Cold Plate, Ice Teppan, Hot and Cold Well, and Wine Cooler. The temperature of the Hot Plate varies from +20°C to +140°C and the temperature of the Cold Plate is variable from -5°C to +15°C. All the plates are available as a self-contained table top unit, or as a drop in unit. The Höller Buffet Solutions Ice Teppan can go from ambient temperatures to -30°C in 15 minutes. This plate is perfect for serving ice cream and other frozen products when the product has to be away from the freezer for sustained periods. Josef Höller GmbH kualalumpur@hoeller-grosskuechen.com

Classic Cutlery

Launched in 2007 to make a mark in the cutlery business, Delhi-based Shapes Products Pvt. Ltd. provides fine and classy cutlery that can make a difference to the dining experience. The company is a leading manufacturer and marketer of branded stainless steel cutlery with exquisite designs. The company has two cutlery ranges within its ambit, which are Shapes Premium Cutlery Range, and Koko Economy Cutlery Range. Besides dazzling look and exquisite designs, colourful packaging is another of the strong points of the cutlery products of Shapes Products. The company’s stainless steel cutlery products are extensively used in corporate gifting, hotels & foodservices industry and in household use. Shapes Products Pvt. Ltd. info@shapesproducts.in

Cocio Dark

Cocio only has 3 natural ingredients: fresh milk from mother company Arla, high quality sugar from ethical sugarcane farmers; and the best West African cocoa, which is UTZcertified. Buying UTZ-certified cocoa beans means that Cocio patronises sustainable farming, which helps the impoverished farmers to better their lives. Bottling the beverage and cooking them for a specific amount of time gives Cocio that rich and silky smooth feel. This is where the ingredients mix together to create a unique flavour. To this day, Cocio still uses the same recipe from 1951 and still upholds the same ideals. Because Cocio doesn’t use any preservative, additive, or stabiliser, the high amount of cocoa naturally settles at the bottom of each bottle; just another sign of its natural goodness. Shaking the chilled bottle of Cocio mixes it back up into chocolaty frenzy. Following the immense success of Cocio in its native country, Denmark, the brand was then introduced to Denmark's Scandinavian neighbours, Sweden and Norway. In the more recent years, Cocio has also branched out to other European countries, and to the US. Cocio continues to make waves as the beverage of choice for anyone looking for a straightforward cocoa drink. Dabon Intl. Pvt. Ltd. gauravtandon@epicure.in

Fine Quality Pulses

Since1970, AgroPure group of companies is a leading brand of processor, manufacturers and exporters of fine quality pulses and besan. Apart from incredible business strategy, the secret behind AgroPure’s remarkable success is the superior standard of quality and well planned supply chain. AgroPure believes in 100 percent quality maintenance and constantly strives to upgrade the standards, and schedule delivery of products. The company makes sure that the products pass through stringent quality checks so that only the best ranges of products reach the clients. Agro Pure Capital Foods Pvt. Ltd. agropure@agropure.net

Energy-Efficient Refrigerators

Energy-efficient refrigerators and freezers are vital for any modern & organised professional kitchen. The house of CARYSIL launches its professional range of equipments which have been manufactured keeping in mind the eco-friendly standards. CARYSIL's range of energy-efficient freezers and fridges greatly facilitates in catering businesses. It provides excellent service, while at the same time ensuring higher productivity and low cost. The refrigerators have CFC free refrigerant’s, circulated air flow, well- distributed internal temperature, large capacity cabinet with round corner design for cleaning, mono-bloc cooling system. They also provide customised refrigeration production according to customers demand. Acrysil Ltd. manisha@carysil.com

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

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Feb-Mar ’17

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intervie w

Being Passionate to Spread Smiles Among Guests By Sharmila Chand

Sumit Das, the Director of Food & Beverage at Radisson Blu Agra Taj East Gate, has more than a decade of experience in hospitality. He said, “My various stints have given me lots of exciting moments and the expertise to be able to understand the requirements of the guests.” This knowledge helps him to use his resources to create pleasurable moments for the guests. Being fully prepared & in control of any situation to make seamless deliveries is what he strives for. He is observant and analytical towards everything he comes across in life. His strength lies in adopting effective measures where both server and guests are able to exchange smiles. He believes there should be a pleasant surprise for every guest to keep the excitement going. The excerpts of the interview follow: What do you enjoy the most about being a Food & Beverage Director? In my job, everyday there is an opportunity to feel satisfied by seeing smile on the face of our guests and make them remember us. The fact that that this job affords me with the opportunity to graduate from a complete stranger to a friend for my guests, and also get paid for it, is what I enjoy the most.

What do you dislike the most in your job? I dislike the lack of balance in work and life, which is a part of our job. Being caught on the wrong foot or being unprepared in front of my guests is also a matter of professional dislike for me.

Is your job challenging? Can you point out five challenges associated with your job? A job that doesn’t pose a challenge tends to be boring. There are various challenges at our work, which we overcome every day. Here I am listing a few of these challenges. Getting the basics of food & beverage right with high attrition of human resource is a challenge as is the information overload, leading to confusion in communications. Frequently changing rules & government policies is also a challenge in my job, which makes operations costly. The increase of tax and competition is also a challenge in my job, as is our job’s time-bound nature.

If you could change one thing about your job, what would it be? I like to get more & more people take

hoteliers’ job more seriously and regard this as a profession that needs more attention, nurturing & investments pertaining to development of skills. I believe that training methods in the hospitality industry needs to be domestic or local rather than merely following the books.

Can you suggest any tips or insights for F&B Managers or the Directors of Food & Beverage to strengthen their team? I tell my team members what my late father taught me — “be honest with your work, in your efforts and to your customers even if you are in difficulty. Accept your error and rectify sincerely. Your customer, whom we call guest, will respect you and return back. Be mentally alive with your work in a positive way to keep learning.” I believe in a strong team because individual brilliance is way lesser than a successful team.

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? At Radisson Blu Agra Taj East Gate, the opportunity to be amidst a constant process of upgrade or the demand for a new offering every year urged me to do new things on a continual basis. We opened new outlets, re-styled a few, conceptualised new leisure options inside the hotel. All these made it exciting throughout. There was a lot of

Hammer Food & Beverage Business Review

appreciation for the good work, which kept me motivated. The permission to be experimental & pursue with my ideas, both from the management & brand, makes me thankful and makes me feel the difference from my previous work experiences. The opportunity to truly learn sales & marketing to the extent of heading trained sales team was a challenge to begin with, but rightly said; pains lead to pleasure at times. I have enjoyed it throughout. It was great fun to be able to do better than the competition, but it was demanding too! The forthcoming expansion of the hotel has been my pet project, where I could use my engineering education and combine it with my knowledge of hospitality operations.

What is the USP of your F&B outlets? The USP of our F&B outlets is our understanding of the guest requirements & being equipped with all the required features to be able to deliver a tailor-made experience that a guest might be looking for. The characters of each F&B outlet of our hotel significantly differ from the other, which offer variety in our food & beverage offerings.

What is your take on the hospitality business in general? Hospitality is currently a great business to pursue since it allows creativity, positive social image & decent returns on investments. India is globally known for hospitality, and for its varied cuisines.

Feb-Mar ’17