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Hammer Food & Beverage Business Review
Feb-Mar ’18
Feb-Mar ’18
Hammer Food & Beverage Business Review
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EDIT ORIA L
Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com
Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai)
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hanks to the maturation of globalisation and extensive overseas travels by significant numbers of Indians during the recent years, the diversified culinary culture of India has received a further impetus in this post-modern age. During the recent years, we have seen the mushrooming of restaurants across urban India, serving varied international cuisines. In fact, urban India’s taste of exotic cuisines has become much more diversified; it is no longer limited to Chinese and Italian cuisines. The popularity of international cuisines in India’s continually evolving gastronomic landscape is expected to receive further momentum in the near future. In this issue, we explore the reasons behind the rising popularity of international cuisines in India, and discuss the target groups for international cuisines in India. We also endeavour to probe into the future of exotic cuisines in the context of India’s food service industry. Without the right ingredients best of cooking talent would not lead to desired cooking solution. The role of food ingredients is expected to become more widespread as the food & beverage industry matures. In today’s Indian food service industry, demand for healthy ingredients such as natural sweeteners is expected to garner appeal. The Business Story deals with the timely topic of food ingredients, which our readers may find to be useful. By maintaining an intelligent diet we can slow down the ageing process. The Feature section presents an informative article by an expert on how food can decelerate ageing. India’s food service industry can promote age preventive food combinations in their menu to garner lucrative revenues in these times, when looking good and feeling fit are becoming extremely important lifestyle characteristics. The feature on stevia for the Agri section can also interest players in the industry looking for healthy sugar substitutes in their desserts. A comprehensive exploration of various ongoing beverage trends in India by an industry expert gives substance to our Beverage section. The Theme Cuisine section presents the appetising Gujarati cuisine before our readers. Besides these, several other relevant topics covered in this issue can contribute towards making the pages an interesting read. We sincerely hope our efforts would find resonance in the satisfaction of our readers.
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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 © 2018 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi. 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. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission. Annual subscription rate within India is Rs. 450 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
Hammer Food & Beverage Business Review
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Contents february - march 2 01 8
Cover Story
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Departments
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Event 04
The Appeal of Exotic Cuisines
Business Ingredients for the Industry
Feature
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News 12
Food to Decelerate Ageing
trend
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Our Trendy Dining Preferences
Agri
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Sweet Leaves for Health
Beverage
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India's Beverage Trends
Theme cuisine
Chef Voice
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Interview 66
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Jamun Celebrates India's Culinary Diversity
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Confectionery 52
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Timeless Tastes from Gujarat
restaurant
Report 24
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Product Preview
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SIAL China 2018 Set to Welcome Record Number of Visitors
The exhibition will promote commerce, culture, and innovation between Asian and international markets
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he coming edition of SIAL China, Asia’s largest food innovation exhibition, is set to welcome a record number of exhibitors (3,400) and professional visits (110,000), according to an estimate by the organisers. To b e h e l d at t h e S h a n g h a i N ew International Expo Center from 16th-18th May 2018, SIAL China 2018 will promote commerce, culture, and innovation between Asian and international markets with dedicated meat, dairy, wine and beverage zones, besides offering international cold chain logistics hall, enhanced visitor access to events, and theme specialty area. Ex h i b i to rs f ro m 2 1 fo o d s e cto rs , occupying 13 exhibition halls and 162,000 square metres, will exhibit their products
at SIAL China. In 2017 too, SIAL China set new record in terms of number of exhibitors (3,200) and professional visits (101,134). “SIAL China 2017 was an incredible showcase of the latest food innovations and trends. With Asia’s food and beverage sectors experiencing strong growth and demand globally, we wanted to offer our exhibitors and professional visitors a smart platform that would support the further integration of Asian and global food markets,” said Jim Liu, President of SIAL China. Now in its nineteenth year, SIAL China 2018 will continue to connect the Asian and international food industry, promote innovation and collaboration to meet new and changing consumer demand.
SIAL Innovation Now Accepting Exhibitor Applications SIAL Innovation, considered the 'jewel' of the SIAL Network and one of the most popular professional events at SIAL China, is now accepting exhibitor applications. A hallmark event, SIAL Innovation attracts industry innovators who want to learn about fast-developing consumer trends in China and the world. “SIAL Innovation will be located in Hall E3 at SIAL China 2018. All exhibitors are encouraged to register their products on the SIAL Innovation platform before 6th April 2018. Registration is easy and free, simply log in to the Exhibitor Online Area, click the SIAL Innovation logo, and fill out the form. You will then be contacted by a SIAL representative,” said an official SIAL China statement. To meet China's market consumption growth, food and beverage companies need to understand how Chinese consumers evaluate and buy goods. At SIAL Innovation, food and beverage industry innovators demonstrate their products and also exchange ideas. In 2017, SIAL Innovation attracted a recordbreaking 528 exhibitor submissions, of which 206 products were selected and seen by a jury of food-industry experts.
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SIAL China's events, a key attraction for visitors and exhibitors, will continue to collaborate with top associations and professionals like the World Association of Chefs' Societies (WACS) and wine masters and renowned sommeliers. These collaborations will share the latest food innovations, trends, and techniques with visitors and exhibitors. At S I A L C h i n a 2 01 8 , v i s i to rs a n d exhibitors will be able to experience cooking demonstrations at La Cuisine and Seafood Fest, learn from wine masters and renowned sommeliers at Wine Innovation Forum, watch a live dessert demonstration at Chocolate World, explore the essence of tea at the China National Specialty Tea Brewers Cup, exchange inspiration at Retail & Hospitality Forum, learn the most current global consumption trends with World Tour, and see the most cutting-edge products at SIAL Innovation. Registration for SIAL Innovation 2018 will open at the beginning of January 2018. To f u rt h e r e n h a n ce i nte r n at i o n a l cooperation and innovation at SIAL China 2018, the exhibition will also offer e-business services, including a Match-Making System and BAB platform. These platforms will allow participants to connect with each other, based on their business interests. Using artificial intelligence technology, BAB platform connects businesses with other businesses, agents and alliances, effectively extending SIAL China from a three-day annual exhibition to a 365-day comprehensive global business platform.
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Glorious Years of Service to the Hospitality Industry.
Feel A Sensation
VENUS INDUSTRIES
1- Basai Road, Moti Nagar , New Delhi- 110015(India) Tel: (91-11) 43163300 , 45061071 E-mail: v_khurana@venusindustries.in Website: www.venusindustries.in
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THAIFEX Trade Show All Set for Bigger and Better Edition in 2018 The event in Bangkok will host an estimated 60,000 visitors from around the world — a 10 percent increase from the number of visitors last year
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he 15th edition of THAIFEX-World of Food Asia is set to host the largest contingent of global buyers at a food and beverage trade show in the region when it takes place in Bangkok from 29th May to 2nd June 2018, the organisers of the event announced on 15th March. Considered as the gateway to the Southeast Asian region’s food and beverage (F&B) industry, THAIFEX-World of Food Asia is strategically positioned to penetrate the region that is estimated to see a potential Gross Domestic Product (GDP) growth amounting to 820 million USD by 2019 As one of the leading annual international trade exhibitions for food and beverages, food service technology, retail and franchise in Asia, the event will host an estimated 60,000 visitors from around the world — a 10 percent increase from the number of visitors at the last year's edition of the event. An expanded and improved hosted buyer program will also facilitate trade and commerce for over 3,000 buyers. Key hosted buyers include Capital Retail Limited (Myanmar), Indoguna (Cambodia), Kaimay Trading (Singapore), PANDURASA K H A R I S M A ( I n d o n es i a ) , P H D e l i ( t h e Philippines), and Premium Distribution (Myanmar). “THAIFEX-World of Food Asia is the show that the F&B industry must be at if they are looking for trade opportunities in the
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ASEAN and Indochina regions,” said Mathias Kuepper, Managing Director at Koelnmesse Pte Ltd., the organiser of THAIFEX-World of Food Asia 2018. Chantira Jimreivat Vivatrat, DirectorGeneral, Department of International Trade Promotion in Thailand said that THAIFEXWorld of Food Asia opens up the global market to the country’s players in the industry. “Indeed, THAIFEX-World of Food Asia boosts the competitiveness of Thailand by bringing global and local players onto a single platform and showcase their world-class products and services in F&B”, said Kalin Sarasin, Chairman of the Thai Chamber of Commerce and Board of Trade of Thailand, and Chairman of the Tourism Authority of Thailand Board of Directors. “This trade show helps place Thai F&B entrepreneurs and small medium enterprises on the world map of quality, expertise, and innovation; reinforcing Thailand’s position as ‘Kitchen of the World’,” Sarasin said. A Robust Marketplace Delivering Competitive Edge Playing host to more than 2,500 exhibitors from 40 countries and regions, THAIFEXWorld of Food Asia 2018 will house its largest congregation of international and local exhibitors in a space that is 14 per cent bigger than last year.
Hammer Food & Beverage Business Review
It will showcase 11 masterfully crafted trade shows across all 11 mega halls — an increase from nine halls previously - at the IMPACT Exhibition and Convention Center. Visitors can expect an “unparalleled” exhibition across fine food, meat, food service, food technology, coffee and tea, drinks, sweets & confectionery, frozen food, seafood, rice, and fruits & vegetables, the organisers said. This year’s event is set to welcome Argentina as the official partner country, and more than 40 countries and provincial pavilions, including new exhibitor groups from Belgium and Italy. Knowledge and Information Exchange Making a debut this year is the ‘THAIFEXtaste Innovation Show’, where in-depth analysis on the opportunities and challenges driving the F&B landscape will be showcased alongside top consumer trends around packaging, technology and flavours that are taking product development forward in 2018. Following the successful launch of the Top 50 Innovative Products last year, the segment will also return for exhibitors to submit entries on their innovative products or technologies. Three other special shows — halal, organic and franchise markets — are also expected to be launched at THAIFEX-World of Food Asia this year, the organisers said.
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National Restaurant Association (NRA) Show 19th-22nd May 2018 – McCormick Place • Chicago IL • USA
From Technology to Tastes: What is New & What is Next NRA Show is a great opportunity to interact with people, products, solutions and information from across the global food service industry. From technology to new products to innovative ingredients, the National Restaurant Association Show will showcase what is new and what is next. New Ideas, Trending Products and New Equipment Explore new companies disrupting the industry with technology and innovation. Find in-demand products and menu items that will cater to consumer demands. The show will offer to see what is shaping the food service landscape. Visit the booths of the Food and Beverage Innovation Award (FABI) winners, an award that recognises every year the food and beverage products that stand out for taste, creativity and profit potential and will make a substantial impact in the restaurant industry. This year’s FABI Award recipients will shape the future of food and beverage with flavourful and marketable products to delight diners and drive sales. In addition to visiting FABI Award recipient booths, participants of the 2018 National Restaurant Association Show will be able to sample the products at FABI Awardee Tasting events; allowing them
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to explore the year’s most exciting food and beverage breakthroughs in taste, marketability, creativity and profit potential. For more information about this year’s event please visit:https://show.restaurant. org/Experience/FABI. At the Kitchen Innovation Showroom explore brilliant equipment and technology innovations that both improve back of the house and benefit operators.The 2018 KI Award recipients provide operational solutions that will satisfy staff and impress diners. From faster prep and cooking times to visibly appealing service solutions, these equipment innovations will improve your efficiency, sanitation and safety. For more information about the 2018 KI Awards, please visit: https://show. restaurant.org/Experience/KI. Also visit the tech pavilion to learn how to reduce costs for implementing and using tech in your operation and explore the Startup Alley to learn about tech-savvy start-ups poised to make a big impact in the food service industry. Cutting-Edge, Industry-Relevant Education From meal kits and off -premise strategies to sales training and food service trends, learn how your operation can capitalize on the latest developments in technology, staffing, menu selection and more and learn new techniques at hands-on workshops and
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demonstrations by world-renowned Chefs. At the World Culinary Showcase TV celebrity Chefs demonstrate the techniques and mastery that made them famous while at ‘Foodamental Studio’ roll up your sleeves with the experts and try out the processes and techniques behind today’s hottest trends. To learn from Italy-based food and beverage producers, for wine-focused education and demonstrations by Michelinstarred Chefs, visit the BellavitaItalian Pavilion. Also gain various insights at onfloor free educational sessions in which you will learn from experts on topics ranging from world menu trends to the future of digital global innovation (TechTalks sessions). To check the 2018 schedule, please visit: https://show.restaurant.org/Experience/ Schedule. Powerful Connections, Strong Relationships Here you can focus on building strong relationships with buyers who face similar challenges, from whom you can learn, and with whom you can share knowledge. Also, establish connections with suppliers from more than 100 countries and socialise on the show floor or at an after-hour event. Kick back, unwind, eat, drink, dance and network. For more information about after-hour events, please visit: https://show.restaurant. org/Experience/Parties. Every year more than 66,000 people attend the National Restaurant Association Show to explore products and services from more than 2,300 exhibitors. You can attend the show independently or choose to join an international group. For more information about joining a local group, please contact: Srinivasa Murthy (Bengaluru) at Srinivasa. Murthy@trade.gov or Noella Monteiro (Mumbai) at Noella.Monteiro@trade.gov They will assist you with show registration, help coordinate meetings and more. For more information, please visit: Restaurant.org/Show.
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Culinary Art India 2018
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ore than 300 Chefs from around India showcased their culinary expertise through chocolates, cakes, fruits, vegetables and everything that is edible, on the four-day-long Culinary Art India, followed by the award function. The '13th edition of Culinary Art India, 2018' was organised by Indian Culinary Forum, Hospitality First & ITPO in association with the apex body & IFCA, alongside AAHAR International Fair at Pragati Maidan. The Challenge saw Chefs competing in 16 different competition categories i n c l u d i n g ‘Au t h e nt i c I n d i a n Re g i o n a l Cuisine’ ‘Three Course Set Dinner Menu’, ‘ C h o co l ate M a n i a ’ , ‘A rt i s t i ce Pas t ry Showpiece’,‘Fruit & Vegetable Carving’, ‘Plated Appetisers’, ‘Three Tier Wedding Ca ke ’ , ‘A rt i s t i c B a ke ry S h ow p i e ce ’ , ‘Contemporary Sushi Platter’, ‘Petit Fours or Pralines Category’, ‘Plated Desserts’,
‘Live Cooking Competition (Open to CDP and above designation) 2 course in 1 hour 30 minutes’, ‘Live Cooking Competition (open to all) 45 minutes RICE dish’, ‘Cake Decorating — Dress the Cake’, ‘Mocktails Competition’ among others. This year Culinary Art India marked the participation of over 300 national level senior and apprentice Chefs exhibiting their culinary skills to the general public. The winners of the challenge were felicitated on the award function on 17th March 2018 at Hall number 7, Pragati Maidan. The objective of the competition is to establish an opportunity for the senior and apprentice Chefs across India to display their individual and combined skills, creative talent, learn and share experiences. Chef Davinder Kumar, President, Indian Culinary Forum said, “I feel proud to announce the 13th Culinary Art India,
EVENTS’ CALENDER FHA 2018 24-27 April 2018 Singapore Expo, Singapore www.foodnhotelasia.com Hotel Asia 2018 24-27 April 2018 Suntec, Singapore www.foodnhotelasia.com SIAL China 2018 16-18 May 2018 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com NRA Show 2018 19-22 May 2018 McCormick Place, Chicago, US www.show.restaurant.org
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Thaifex- World of Food Asia 2018 29 May-02 June 2018 Impact Challenger & Expo Center, Bangkok, Thailand www.worldoffoodasia.com TRAFS - Thailand Retail, Food & Hospitality Services 2018 12-15 July 2018 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.thailandhoreca.com Food & Hotel India 2018 05-07 September 2018 Sahara Star Hotel Mumbai, India www.foodandhotelindia.com
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through which I hope to create a platform for Chefs to demonstrate their culinary skills as well as help them improve to meet international standards. Like the past 12 years, we saw total transparency through structured rules, regulations, systems and panel of WACS certified judges.” Chef Vivek Saggar, General Secretary of Indian Culinary Forum said, “ICF constantly thrives to bring our fraternity closer and continues our commitment to encourage the betterment of the culinary profession in setting new benchmarks in the hospitality industry. Through the 13th edition of Culinary Art India, we want to create a yet bigger stage for Chefs from India and abroad to come together and share their culinary expertise." The event saw the participation of renowned names among the culinary fraternity as the guests and jury. The jury members included Chef Sireesh Saxena, Organising Secretary, Culinary Art India, Chef Rajiv Malhotra, Chef Alex Moser, Chef Rajiv Chopra, Chef Tarun Dacha, Chef Prem Kumar Pogakula, Avin Thaliath, Chef Syed Ali Naqvi, Chef Surinder Kumar, Chef Abhiru Biswas, etc., under the Chairperson of the Jury Chef Satish Arora. The Indian Culinary Forum is India’s association of professional Chefs of Northern India. It was constituted in New Delhi in 1987 as an exclusive non-profitmaking organization, dedicated solely for the advancement of the culinary art of India. The forum’s objective is to act as a link, a platform and an instrument for the enhancement and overall development of the national community of Chefs. The ICF has an international culinary focus in staging of its various competitions, seminars and events.
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TOMATO SOU
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Jubilant FoodWorks to Launch Domino’s Pizza in Bangladesh Jubilant FoodWorks Limited, which operates Domino’s Pizza and Dunkin’ Donuts outlets in India, recently announced its joint venture with Golden Harvest QSR Limited to launch Domino’s Pizza in Bangladesh. Golden Harvest QSR Limited is a part of Golden Harvest Group of Bangladesh which is a diversified conglomerate and has interests in various sectors such as food, IT, logistics, real estate, dairy and insurance. As per the agreement, Jubilant FoodWorks will be the major shareholder in the joint venture entity, 'Jubilant Golden Harvest Limited', with 51 percent of the total shareholding, while 49 percent will be with Golden Harvest QSR Limited, the company said in a statement. The announcement marks a significant step in Jubilant FoodWorks’ journey of international expansion, according to the company’s Chairman Shyam S. Bhartia. “A s o n e o f t h e fastest growing economies, we believe that Bangladesh offers huge potential for Domino’s. We are delighted to partner with the Golden Harvest group to introduce Domino’s Pizza in Bangladesh,” said Hari S. Bhartia, Co-Chairman, Jubilant FoodWorks Limited. Jubilant FoodWorks Limited (JFL/Company) is part of Jubilant Bhartia group and is one of India’s largest food service companies, with a network of 1,128 Domino’s Pizza restaurants across 265 cities (as of 19th January 2018). It has the exclusive rights to develop and operate Domino’s Pizza brand in India, Sri Lanka, Bangladesh and Nepal. At present it operates in India and through its subsidiary in Sri Lanka. Commenting on the new joint venture, Jubilant FoodWorks Limited's CEO Pratik Pota said, “We are excited to be entering the Bangladesh market. As the eighth most populous country in the world with the highest population density and a young demographic, the Bangladesh market presents a great growth opportunity for Domino’s.” According to Rajeeb Samdani, Managing Director of Golden Harvest Group, pizza is a growing food segment in Bangladesh as the consumers are opening up to more experimentation in food, especially global cuisines. “We are excited to collaborate with Jubilant FoodWorks to bring the world renowned and iconic Domino’s Pizza brand to Bangladesh,” Samdani said.
Beer Brand Bira 91 Launches ‘Hot Sauce’ Venturing into a new business vertical, popular beer brand Bira 91 has launched a 'hot sauce' made with fresh habanero chili, mustard, tomato and chili paste. “At Bira 91, our vision is providing flavourful beers for the new world. We are constantly innovating and coming up with new and flavourful products. With Bira 91 Hot Sauce, it gives us yet another opportunity to add flavour and zing to our consumer’ palates,” said Ankur Jain, Founder and Director, B9 Beverages Pvt. Ltd., the company that brings out Bira 91. Available exclusively on Amazon.in from 10th March 2018, the Bira 91 Hot Sauce is priced at Rs. 399 for a 350 ml bottle.
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Shilpa Shetty Unveils Probiotic Drink ‘Yakult Light’ Bollywood star and fitness icon Shilpa Shetty unveiled in Mumbai on 8th February, 'Yakult Light', a sister product of the popular probiotic drink 'Yakult', for Indian consumers. The addition of the new variant of the probiotic drink marks an expansion of product portfolio by Yakult Danone India Pvt. Ltd., a 50:50 joint venture between Yakult Honsha and multinational food company Danone. Yakult Light contains the same probiotic, Lactobacillus casei strain Shirota (LcS), in the same amount (6.5 billion) as in Yakult. With reduced sugar and vitamin D and E, Yakult Light caters for the daily needs of the health conscious and is suitable for all age groups, the company said in a statement. “We are frontrunners in the probiotic category globally, and 35 million bottles of Yakult, our iconic probiotic drink, are consumed daily in 38 countries and regions across the world,” said Minoru Shimada, Managing Director, Yakult Danone India Pvt. Ltd. “Today we are present in over 40 cities in 12 states across India,” Shimada said, adding that Yakult Light would also be sold across all the 12 states in the country in which the company has established its presence.
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“We are delighted to make our product range more versatile and inclusive by launching Yakult Light to accompany our existing probiotic signature product, Yakult. Yakult Light caters to a broad consumer base such as the health conscious adults and the elderly,” Shimada added. Hailing Yakult Light as a welcome addition to her healthy food choices, Shilpa Shetty said she was “already an avid Yakult fan”. “I am delighted to add Yakult Light, with its reduced sugar and calories, to my fitness kit. I am sure it will contribute to the intestinal health of consumers of all ages in India,” she said.
Kamats Restaurants Targets 150 Outlets by 2019 Vidli Kamats Restaurants, the Mumbai-based restaurant chain which operates the brands 'Vithal Kamats Original Family Restaurants' and 'Kamats Original Family Restaurants', plans to add 30 more outlets this year and take its total number of restaurants to 150 by 2019, the company said in a statement on 6th February. The group presently operates a chain of 60 restaurants in the quick-serve format at various locations on national highways, state highways and cities. “Kamats, synonymous with healthy and hygienic vegetarian food has emerged as a symbol of quality, originality and trust. A key factor for our success has been variety of world class menu with competitive pricing that caters to a wide market. We are extremely thrilled to expand our presence across Maharashtra while also penetrating in newer territories nationally,” said Vikram Kamat, Chief Mentor, Kamats Restaurants. “Vidli Kamats is the largest pure vegetarian chain of restaurants in India and is soon looking at expanding aggressively in international markets as well,” Kamat pointed out. As part of its massive expansion drive, the company said it was planning to open outlets in Gujarat, Rajasthan, New Delhi and Madhya Pradesh, besides Maharashtra. Apart from the planned expansion, the company is also working on new trends and concepts in the market. The company which has been targeting the affordable pure vegetarian restaurant market in categories of family dining and food mall outlets, has now launched Vidli Vada by Kamats Kiosk that serves a variety of idlis, vadas and dosas, the statement added. “Having captured a huge market space in the family dining category we have now launched Vidli Vada by Kamat’s Kiosk. The latest concept will introduce wholesome and delicious idli, vada and dosa that will delight our patrons,” said Chandrakant Shetty, CEO, Kamat Restaurants.
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Fortune Gourmet Specialties Wins ‘Supply Chain Excellence Award’ For efficiently handling a highly complex product portfolio that includes cheese, processed meat, seafood, pasta and other specialty products, Fortune Gourmet Specialties Pvt. Ltd. was bestowed with 'Supply Chain Excellence Award' at the 2018 Global Logistics Excellence Awards (GLEA) ceremony, held in Mumbai on 23rd February. The award is a recognition of the abilities of Fortune Gourmet Specialties Pvt. Ltd. which delivers goods to its over 750 customers on a daily basis despite handling a wide range of specialty products, each of which needs to be stored and delivered in different temperatures. The Global Logistics Excellence Awards identify, shortlist, and bring to the forefront individuals, organisations and projects that have created excellence in the domain of logistics.
The purpose of the awards is to spread the knowledge and best practices derived from the successful case studies which could become the benchmark for many more professionals to follow. To be considered for the awards, applicants need to submit their case studies on supply chain practices of their respective companies which are then judged by an eminent jury comprising senior industry professionals. “The jury liked Fortune's business model and appreciated the complexities involved in managing our supply chain — how we bring in value chain to customers and the industry despite the highly specialised nature of our products,” the company said in a statement. “Our supply chain excellence and success is driven by the quality of the network we
PizzaExpress Starts its 'Runway Project' in New Delhi As part of its Project Series, which got underway with the aim of offering its patrons across the country a dynamic sensory and hyper local experience, global casual dining major PizzaExpress has started its 'Runway Project' in New Delhi’sfavourite fashion retail and lifestyle hotspot Select City walk in Saket. “True to its name, this outlet will take forward its signature hyperlocal experience, highlighted with a coutureinspired flavour. The idea is to curate an immersive design and fashion-centric experience that mirrors the ethos of not just its location but also the community it is created for,” PizzaExpress said in a statement. The first in this series of new destinations was The Bandra Project by PizzaExpress that opened in July 2017 in Mumbai. Established in 1965 in London, PizzaExpress now operates over 550 restaurants in 14 countries. The brand was launched in India in 2012, in partnership with Gourmet Investments Ltd., a company promoted by the Bharti Family Office. "We are committed to creating spaces that are more than just restaurants and bars, but are addresses that are hyper local, while always being about curated experiences and settings that stimulate conversations,” said Ramit Mittal, CEO, Gourmet Investments Ltd. “Each of our openings in India will be a hub of sorts; known for great hospitality, distinctive design, whimsical decorand memorable times,” Deepinder Batth, Chief Operating Officer, Gourmet Invesments Ltd., said.
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have designed for our operations,” it added. “A dedication to the finest food, the highest levels of quality and service, together with a philosophy that embraces the full spirit of creativity and innovation, are the founding principles that drive Fortune today,” said Jehangir Lawyer, Managing Director, Fortune Gourmet Specialties Pvt. Ltd. The company said its competitive advantage lies in the ability to respond consistently faster to opportunities and its ability to keep taking the first mover advantage before competition steps in. “Being into perishables, we realised the importance of having a high-end ERP (enterprise resource planning) solution which will integrate SCM (supply chain management) with various other functions and will provide real time integrated data,” the statement added.
Moti Mahal Loses its Last Founder Kundan Lal Jaggi, one of the founders of the nationally renowned Moti Mahal restaurant in Daryaganj, Delhi, expired on 4th March . Jaggi, together with Kundan Lal Gujral and Thakur Dass Mago, founded the famous Moti Mahal restaurant in 1947. Here it deserves a mention that Kundan Lal Jaggi and Kundan Lal Gujral worked in a small eatery named Moti Mahal in Peshwar, in the pre-partition era; an eatery which was owned by Mokha Singh. It shut down just before the infamous partition. The Moti Mahal reemerged at the national capital. The Moti Mahal restaurant in Daryaganj is credited with introducing butter chicken and dal makhani, today regarded as hallmarks of Punjabi cuisine. These culinary inventions helped Punjabi cuisine to find its own niche in the global gastronomic map. Over the years, the restaurant hosted several celebrities and dignitaries like Nikita Khrushchev, Zulfiqar Ali Bhutto, Homi Jahangir Bhabha, Vijaya Lakshmi Pandit, Dr Zakir Hussain, Raj Kapoor and Mohan Singh Oberoi among others, and during 50s-70s it was widely regarded as the most famous restaurant in the capital. Moti Mahal also enjoyed the patronage of Jawaharlal Nehru, the first Prime Minister of India. Though none of the original partners of the famed Daryaganj restaurant are now alive, but Kundan Lal Jaggi and his partners’ tireless hard work and uncommon vision for Moti Mahal has found fruition. Today the brand Moti Mahal has mushroomed into a global chain of restaurants, with franchises across the world.
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Sommelier Certification Course in Mumbai In association with wine importer Berkmann Wine Cellars India, the Court of Master Sommeliers Europe conducted their 'Introductory'and 'Certified Sommelier' certification courses in India, for the first time in March. The event was held in Mumbai from 7th to 9th March at the Taj Lands End hotel in Bandra, Mumbai. "The first Court of M as te r S o m m e l i e rs co u rs e co n d u cte d i n India was a true success with 19 out of 36 candidates passing the introductory exam and five candidates passing the Certified Sommelier exam, informed Viraj R Sawant, Brand Ambassador and Sommelier, Berkmann Wine Cellars India. On the last day of the course, Sommelier Magandeep Singh, who is also an award-winning writer and popular TV show host, conducted a special interactive masterclass with carefully paired
12 Hospitality Competitions Mark ‘Atithya 2018’ With an aim to showcase the attainments of hospitality educational institutes of the country, the All India Shree Shivaji Memorial Society’s (AISSM) College of Hotel Management & Catering Technology in Pune celebrated its 10th annual national intercollegiate competition event titled 'Atithya 2018' with pomp and grandeur. The three-day event, held during 7th-9th February, witnessed 26 enthusiastic participants from all over India, participating in 12 hospitality competitions. Welcoming the guests, Principal of the institute, Dr Sonali Jadhav elaborated on the significance of the event. She said that the aim of the event was to bring the hospitality educational institutes of the country on a common platform and to showcase their strengths. The event was inaugurated by the Chief guest Divakar Shukla, General Manager at Crowne Plaza Pune; Brigadier Ajit Apte, Chairman, British Business Group Pune; Suresh Shinde, Joint Secretary, AISSM Society, and Ajay Patil, Treasurer, AISSM Society. The competitions were divided into four segments — culinary competitions, F&B service competitions, rooms division and team competition. Prestigious institutes from different parts of the country, including from Bangalore, Delhi, Mumbai, Hyderabad and Ahmedabad showcased their abilities to win the coveted prizes. The competitions were designed to enhance the skills, presence of mind and industry-preparedness of the students. 'Flame-o-Logy', 'Get Set Cook', 'Best Sellers', 'Housekeeping Olympiad' were among the major attractions of the event. This year, the trophy was bagged by Maharashtra State Institute of Hotel Management and Catering Technology (Degree),Pune. The Chief Guest for the awards function was Dr. Nitin Karmalkar, Vice Chancellor of Savitribai Phule Pune University. The function was presided over by Malojiraje Chatrapatti, Hon. Secretary, AISSM Society, and Dr. Sonali Jadhav.
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glassware for the students. “ I h ave a l ways b e l i eve d that wine is not just a tactile experience, it covers all the senses. From sight to smell, taste to texture, it is multi-sensory. Intake of wine is also a civil pleasure, a refined indulgence, hedonism at its highest,” said Singh. The Court of Master Sommeliers certification provides a wonderful opportunity for sommeliers to obtain an internationally recognised and highly prestigious qualification.
Truefarm Foods Launches Products on Amazon India Truefarm Foods, an organic food company, announced in March the launch of its products on Amazon India. “ We a re exc i te d a b o u t o u r product launch on Amazon. Amazon is a wonderful platform that makes it convenient for consumers to buy products with in-depth research and allows us to communicate with our consumers about our innovative nutrition science-based organic food products,“ said Ravi Jakhar, Founder, Truefarm Foods. Truefarm Foods, which aims to replace most of the food items in daily diet with healthier, chemical-free, and nutritious organic alternatives, offers a wide range of Products such as pulses, a number of superfood, spices and nuts, breakfast cereals, flours and sweeteners.
DDA Plans to Shift Pubs, Restaurants & Clubs out of Residential Areas As part of amendments in Master Plan for Delhi 2021, the Delhi Development Authority (DDA) has made a proposal to shift pubs, restaurants and clubs out of residential areas. The move comes after a fire accident at a pub at the Kamala Mills compound in Mumbai killed 14 people in December 2017, sending the entire nation into mourning. According to reports, DDA wants the shifting to be completed in a time-bound manner. Owners of the pubs, restaurants and clubs would be asked to look for alternative locations, The Economic Times reported on 27th February. The amendments were proposed with an aim to stop the sealing drive in Delhi undertaken by the civic agencies, in accordance with a Supreme Court-appointed monitoring committee, the report said.
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Ananda Dairy Opens 105 New Outlets in Delhi/ NCR In line with its aim of achieving 30 percent growth and a turnover of Rs. 1,500 crore by the end of this fiscal, Ananda Dairy in February announced the opening of 105 stores in New Delhi and the National Capital Region. “We are delighted to unveil our 105 COCO (company owned, company operated) stores, bringing the world of Ananda, including our diverse product range, as well as our expertise, closer to our consumers,” Ananda Group Chairman R S Dixit said in a statement. “By the end of 2018, we aim to expand to 500 Ananda stores across Northern India,” Dixit added. Set up in 1989 in Bulandshahr in Uttar Pradesh, the company offers wide range of dairy products, including confectionery and bakery items. The company said it reached a new milestone in 2017 by manufacturing and supplying over 50 products, and its milkprocessing centres have increased their capacity to handle 16 lakh litres of milk per day. With its focus on expanding its network in the northern part of India, Ananda Dairy recently announced its commitment to invest Rs. 500 crore in Uttar Pradesh.
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Food Safety Officer Must for Eateries In order to obtain a licence, restaurants and eateries will have to hire a food safety officer, according to draft regulations of Food Safety & Standards Authority of India (FSSAI). For companies that sell food online, the food regulator has also made it mandatory for them to get separate licences under the Food Safety & Standards (Licensing and Registration of Food Business) Amendment Regulations, 2018, The Economic Times reported on 2nd March. As per the new norms, e-commerce platforms that sell food products must display their licences or FSSAI registrations. “The revised condition prescribes that a Food Safety Display Board needs to be displayed at a prominent place in the premises and employment of at least one technical person or Food Safety Supervisor trained by Food Safety and Standards Authority of India in case of restaurant,” the regulator said. “All food companies will have to follow these revised regulations with immediate effect and the enforcement of these regulations will commence only after the final regulations are notified in the Gazette of India,” FSSAI said. The National Restaurant Association of India (NRAI) has welcomed the new initiatives.
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a p p oi n t m e n t creating food and beverage concepts as well as in creating successful restaurants.
brings with him multi-dimensional exposure in various roles across convention, luxury, business, upscale and economy segment. In his career spanning over 15 years, Sharma has worked with reputed brands such as Marriott International, Olive Beach Bar and Restaurant and Graviss Foods Pvt. Ltd. (Baskin Robbins). Sharma holds a hotel management d e g re e f ro m t h e I n s t i t u te of H ote l Management, Gwalior, Madhya Pradesh.
Chef Kapil Dubey The Den Hotel Bengaluru has appointed Kapil Dubey as the Executive Chef of the brand. Dubey brings with him more than 15 years of culinary experience, ranging from all facets of cooking to training a range of junior chefs in developing menus and recipes. Dubey began his career with Park Hyatt Goa Resort & Spa in 2002 and then went on to work with One & Only Royal Mirage Hotel, Dubai; Four Seasons Resort Landaa Giravarru Maldives; Ritz Carlton, Dubai; JW Marriott, Mumbai; The Westin Pune; JW Marriott Absheron, Baku, Azerbaizan; The Westin Gurgaon New Delhi, and Sheraton Hyderabad hotel.
Keegan Eric Smith Sheraton Grand Bangalore Hotel at Brigade Gateway has appointed Keegan Eric Smith as Mixologist/ Flair Bartending Specialist of the property. In his current role, Smith who had spent the last eight years specialising in spirits and mixology, is responsible for curating exclusive cocktails and mocktails at the newly opened restaurant Alfresco by Bene. Before joining Sheraton Grand Bangalore Hotel at Brigade Gateway, he was associated with Bar Hemingways, a specialist whisky bar in South Africa. “We are ecstatic to have Keegan to be part of our brand. The experience and skill sets he brings to the table will surely add a new dimension to our bar operations,” said Sujeet Kumar, General Manager at Sheraton Grand Bangalore Hotel at Brigade Gateway.
Saurabh Bhatnagar Le Meridien Goa, Calangute has appointed Saurabh Bhatnagar as the Director Food & Beverage. In his career spanning over 14 years, Bhatnagar has worked in leisure destinations in India as well as overseas. Prior to his current stint, Bhatnagar was with Park Hyatt Chennai as Food & Beverage Manager. At Le Meridien Goa, Calangute, he is responsible for setting the food and beverage positioning for the hotel. Over the years he has spent in the hospitality industry, Bhatnagar has acquired expansive knowledge and expertise in
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Punith Sharma Novotel-ibis Chennai OMR, a combo property, has appointed Punith Sharma as the Director of Food & Beverage. Sharma
Hammer Food & Beverage Business Review
Puratos India Appoints Ashish Seth as Managing Director Ashish Seth is the new Managing Director of Puratos Food Ingredients India Pvt. Ltd., the subsidiary of the Puratos International group. He has replaced Dhiren Kanwar who earlier stepped down from his role. Seth joined the company as Production Manager about 10 years ago. A seasoned professional, Seth has over 15 years of pivotal experience in the realm of food & beverage (F & B) industry. He holds a B Tech (Dairy Technology) degree from National Dairy Research Institute in Karnal, Haryana and an Executive Post Graduate Diploma in International Business Management from Indian Institute of Foreign Trade (IIFT) in New Delhi. B efo re j o i n i n g P u ra t o s Fo o d Ingredients India Pvt. Ltd. in 2008, Seth worked with FMCG, hotel and agri-business major ITC Limited and dairy product manufacturer Schrieber Dynamix Dairy Industry Ltd. In his current role, Seth will be overseeing manufacturing, marketing, product innovation regulatory, customer relations and administrative activities in Puratos India and South Asia.
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R e p ort
Just a Meaty Business With the introduction of its 'home delivery' services and expansion of product range, New Delhi-NCR-based processed meat supplier, Good To Go is helping eating joints and even restaurants in renowned hotel chains do roaring business, the company has said in a statement. Good To Go is a subsidiary company of M.M Fisheries which has been into the seafood and meat business for over 53 years. They count among their clients over 500 restaurants including the SodaBottleOpenerWala, Cafe Delhi Heights, Lemon Tree
Hotels, and Oberoi Hotels and Resorts, among others. G o o d To G o p i o n e e re d a n e w business model and changed the landscape of DelhiNCR's meat market in 2015 when it introduced the first everonline meat delivery company of the New Delhi-NCR region. With convenient and high-grade packaging, the company now offers both raw meat and seafood as well as their readyto-cook versions. “Many of the big eating joints are placing regular orders and getting the benefits of home delivery with us,” said Angad Singh, Aakashdeep Singh and Harmohan Singh, the trio behind the brand. “This regular delivery is creating a big bouquet of meat options for the company. A steady supply of the meat also allowed them to maintain availability for the variety as well,” the company said, adding that it has developed a healthy list of clients spread across the country, who receive meat parcels for commercial outlets. Its bigger scale of the operations allows it to keep the prices steady even after spending enormous sum on the packaging of the meat. Good To Go's latest offering includes steamed/grilled chicken breast in four new flavours, named 'Herbed', 'Tandoori', 'Hot Chilly' and 'Lemon chilly', besides an exotic range of sea food like blue swimming crabs, Norwegian salmon, and healthy fish like sea bass and snapper.
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Developing a Change in Indian Commercial Kitchens Keeping true to the mission of offering maximum customer benefit, RATIONAL is growing rapidly in the casual dining and staff canteen segments of the Indian hospitality industry. Showcasing the live demonstration of the SelfCookingCenter® India Edition in varied sizes at AAHAR 2018 (Pragati Maidan, New Delhi), the RATIONAL team vouches to offer precise customised solutions for the challenges a typical commercial kitchen would face in its day-today business. The product i s a l re a d y w i n n i n g ove r an important place in the professional kitchens across India. Efficient food production, unique quality and minimal costs are the outstanding features of RATIONAL combisteamers. It also offers a significant saving in space and investment costs, without losing any of the quality. Offering customised solutions to the casual dining restaurants and staff canteens in India is one of the main focus areas for RATIONAL India right now. RATIONAL has also launched cookbooks for these two segments, offering quick and easy preparation hacks for a variety of Indian recipes like tandoori aloo, broccoli kebab, sambhar, andhra biryani, dal makhni and so on.
Announcement of Management Change
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here has been a recent change of guard at RATIONAL. Wolfgang Syhr takes charge of Asia South region (India, South East Asia, New Zealand and Australia) and shares the responsibility for the Asian market along with Thomas Stuetz, who will be now focusing on Asia North region (Japan, China and Korea). Wolfgang is a highly qualified specialist for the Asian region, especially India. He has a deep knowledge of the Asian culture. He has taken over the responsibility for India, South-East-Asia and Australia/New Zealand from January 1st, 2018. His place of work is in Singapore. “It is a privilege to drive the development of our presence in this region and to deliver and sustain maximum benefit to our local customers“, said Syhr.
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Singular Gastronomic Trip with Chef Chris Trapani Chef Trapani took on a five-city tour in the recent past, visiting New Delhi, Mumbai, Bangalore, Kolkata and Chandigarh. During his visit in New Delhi, Chef Trapani along with The Lalit Food Truck Company Chefs conducted a skill development workshop for the members of transgender community at The LaLiT New Delhi. The aim of the workshop was to share anecdotes on how to set up and run a successful food truck & catering business and follow the passion for food. The workshop concluded with a live cook off session by the participants, judged by Chef Chris and the hotel’s Executive Chef Ajay Kumar, followed by a meet and greet. The acclaimed Chef also prepared a scrumptious meal for the members of media community
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or The Lalit Suri Hospitality Group the mission for the year 2017 was all about empowering the often less talked about marginalised communities in India and giving them a platform to raise awareness about their lives. Keshav Suri, the Executive Director of Th e La l i t S u r i H o s p i ta l i ty G ro u p, successfully organised an awareness event for acid attack survivors, a fashion show for transgender models, meet up events for people with special abilities. In 2018, the group takes forward its theme of inclusivity and diversity. Spreading the message of #purelove, the Group invited Chef Chris Trapani from Texas. Chef Chris Trapani is the first transgender Chef to appear on the Food Network in the United States. Since his arrival on the scene over a decade ago, Chef Trapani’s popularity has grown by leaps and bounds. Besides being an authority on Tex-Mex food, Chef Chris Trapani has also been a role model for the rights of the LBGTQIA community. He has lived by the words ‘do not let fear and shame control your life’ and has been an inspiration to numerous people across the globe.
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& the participants of the workshop, with the objective to give them an authentic taste of Tex-Mex cuisine. Chef Trapani said, “my move to Texas changed my life over a decade ago. Today, I am hoping to touch and inspire some lives in India. I want to thank Mr. Suri for giving
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me this opportunity. It is an honour to be a part of this event that promotes equality and also team it with my passion for food.” “My passion for food comes from a love of service and art that drove me to food. What better way than to serve people with something that brings them joy, comfort and leaves memories,” the Chef expressed, while adding, “I got my first job in kitchen for summer school when I was 16 and have been doing it ever since. I love food and service too much to do anything else.” Chef Trapani has an illustrious career as a Chef. “I have had the opportunity to cook for Saturday Night Live, Sex and The City, Michael J. Fox, Whitney Houston and several movies and shows,” the Chef, who is also known as Urban Cowboy Chef, stated. The Executive Director of the group, Keshav Suri, expressed his enthusiasm on the prospect of introducing India to Chef Trapani’s talent. “I am greatly pleased with Chef Chris’s visit to India and on his joining us in this initiative to continuously support the marginalised communities. I want to escalate the message of pure love and inclusivity that our Group stands for,” he elaborated.
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R e p ort
India’s Love for Packaged Tea Confirmed by Research W
hile the journey of tea is widely b e l i e v e d t o h av e b e g u n i n China, the latest research from Mintel reveals that India currently vies with China as the world’s biggest packaged tea market. Here it deserves a mention that Mintel’s definition of packaged tea market talks about household consumption of packaged tea and this excludes out of home and unpackaged, loose tea formats. During 2017, according to Mintel’s estimates, India consumed a total retail volume of 678,200 tonnes worth of packaged tea, followed by China in second place at 576,800 tonnes. Meanwhile, Turkey with 173,400 tonnes, Russia with 134,200 tonnes and Japan with 92,900 tonnes complete the top five global ranking in terms of retail volume of packaged tea consumption. “Traditionally, Chinese consumers prefer fresh tea in loose formats, so it makes sense that our research shows that India is ahead of China as the world’s leading retail packaged tea market,” said Loris Li, Associate Director, Food and Drink, at Mintel. Indeed, Mintel’s research reveals that in 2017, most Chinese consumers (78 percent) were frequent users of freshly brewed loose tea. Ready-to-drink (RTD) tea drinks also enjoy high penetration in China, with nearly half (49 percent) of Chinese consumers identified as frequent RTD tea drinkers. Tea bags, on the other h a n d , a re f re q u e nt l y e n j oye d by 4 5 percent of these Chinese respondents. While India is leading the packaged tea market for retail volume sales globally, Turkey takes the lead when it comes to per capita consumption. According to Mintel’s findings, the average Turkish consumer guzzled 2.15kg of packaged tea last year. “Looking beyond top level market sizes and consumption figures, there is
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an interesting new tea culture brewing i n b ot h h ot a n d re a d y - to - d r i n k te a , fuelling global and regional innovation a ct i v i t y, ” c o m m e n t e d J u l i a B u e c h , Global Food & Drink Analyst at Mintel. According to Mintel Global New Products Database (GNPD), hot tea launches in Asia-Pacific accounted for 27percent of all global new tea product launches during 2017, while RTD tea launches in Asia-Pacific accounted for 13 percent of these global tea launches. Hot tea introductions in Europe accounted for 30 percent of the world’s new tea launches in 2017, while European RTD tea launches represent 7 percent of these launches. Here it deserves a mention that Mintel’s definition of tea launches includes packaged hot tea and ready-to-drink (iced) tea. “Although hot tea continues to be the biggest tea subcategory globally, RTD tea has started to build its base in the global tea market — following the same developments seen in the global coffee market. The RTD tea landscape is changing dramatically; having suffered for years from a ‘cheap’ and unhealthy image, the category is now undergoing a lifestyle makeover. Artisanal production attributes, such as cold brew, are helping create a new premium tier in the segment. Our research shows that cold brew is just emerging as an upscale taste and quality descriptor in RTD tea. Better-for-you innovations from major beverage companies are further boosting the development of
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the RTD tea category,” commented Julia. Data from Mintel GNPD shows that tea bags were the leading format type of global new hot tea launch activity during 2017. Indeed, 84 percent of all new tea launches in North America during this period were tea bags. In Europe, tea bags accounted for 75 percent of all new regional tea launches in 2017, which was 45 percent in Asia-Pacific. What is more, according to Mintel of all new tea launches in Asia-Pacific during 2017, loose tea formats accounted for 36 percent, compared to 19 percent in Europe and 12 percent in North America. “Most Asian consumers are, at the end of day, traditionally inclined to enjoy tea in loose formats—which is also likely the reason behind Asia-Pacific’s lead in driving loose formats in packaged tea innovation. However, the tea bag category in China, and in the wider Asia-Pacific region, has definite growth potential as we see more and more tea bag innovations coming from Asian tea manufacturers,” added Li. Mintel GNPD also shows that during 2017, teas described as ‘energy-boosting’ accounted for 11 percent of all functional tea introductions globally, up from 9 percent during 2015. It seems boosting the emphasis on energy can help tea compete with coffee, especially for morning occasions. “In a world that is becoming more health conscious, naturally functional drinks are ever more relevant. Tea consumers continue to show interest in products that can target specific ailments and provide diverse functions, from energy-boosting and anti-inflammatory to slimming and relaxing benefits. In this saturated field, ‘energy’ has grown in significance as a focus of innovation activity among tea companies and will continue to be a market with potential in the near future,” Julia concluded.
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C OV E R S TO R Y
The Appeal of
Exotic Cuisines It is difficult or rather impossible to understand India’s food without any sense of India’s history and culture. Over the millennia, India had been invaded and colonised many times, which have subjected this ancient civilisation and a modern nation to varied cultural influences. Indian culture’s innate ability to assimilate and absorb varied ideas and influences is reflected in various facets, one of which is our diversified culinary character. In post-modern digital India, this diversified culinary character of our country has received a further momentum through influences of globalisation. Today we are not only loving Mughlai cuisine, but are also eagerly lapping up Thai, Mexican, Japanese, American, Greek, Spanish and other exotic cuisines. These days a significant section of Indians have developed a penchant towards delicacies like tom yam kung (Thailand), gyros (Greece), sushi and sashimi (Japan), jamon iberico (Spain), macarons and baguette (France), to name a few, which not so long ago were largely foreign to our palates. The country has witnessed the mushrooming of restaurants serving international cuisines, which are patronised primarily by the well travelled youth who have developed a taste for some of the exotic cuisines during their overseas travels. Ashok Malkani probes the rising popularity of international cuisines in India, explores the reasons behind this trend, and discusses the future of these cuisines in the Indian food service industry through industry feedbacks.
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t doesn’t deserve a mention that eating out culture in urban India has gained momentum during the last two decades. And now thanks to globalisation and the growing potency of Internet and social media, eating out in India has much more room for experimentation than it had a decade or two earlier. This has been one of the reasons for paving the growth in popularity for a number of international cuisines across India’s food service industry. Some years ago, when Indians spoke about international food they were referring to Chinese cuisine, that too of desi version of Chinese cuisine. But we have come a long way since then and now Chinese cuisine has become passé. It is now Thai, Japanese, Korean cuisine et al., which are finding favour among trendy diners proliferating across the Indian food service industry. Of course, besides the above-mentioned reason, there are many other reasons behind the growing popularity of international cuisines in India’s restaurant business, during the recent years.
Reasons Behind Satej Saigaonkar, Executive Chef, Holiday Inn Chennai OMR IT Expressway, feels that it is due to the industrial and tourism boom in India during the recent years, wherein international travel has become common, particularly among the younger generation. “They like to explore their exotic food experiences even when they are back
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in India. And i t u s u a l l y co m es to our hotel Chefs to cope up and create a ‘wow’ experience for their guests,” he affirmed. “Apart from Chinese cuisine, the other popular international cuisines in India are Thai, European, American, Japanese, Korean, Mexican and Arabic cuisine,” he added. “Guests prefer more of Thai and Arabic cuisines as they travel frequently to these countries. Their culture is also related to India and as a result our people find an inclination towards these cuisines,” Saigaonkar elaborated. “European, American, Japanese and Korean cuisines are also well in demand as many foreign companies are involved in businesses in India and their clients travel a lot,” he informed further. Rahul Dhavale, Executive Chef at The Westin Mumbai Garden City , has his own theory. “India long has had an obsession for all things foreign. We, as Indians, tend to associate foreign-made products with
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higher quality or esteem,” he opined. H e h o w e v e r, m a i n t a i n e d t h a t “International cuisines are popular in India as they offer diners variety in flavours, ingredients and repertoire of dishes. It is a part of our exotic eating experience. Some like to experiment with international cuisines for curiosity and some for the status appeal that is associated with such cuisines.” “Mexican and Italian cuisines have been very popular in India for over 50 years. Thai cuisine has become popular in India during the last 20 years. Mexican and Thai cuisines use chilies, green coriander, limes and other similar ingredients that Indians have always used in their food, so there is a certain appeal and familiarity in these cuisines for Indians, in terms of spicy taste
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Satej Saigaonkar and palate. Italian cuisine is also preferred for its comfort food quotient – pizza and pasta are the most preferred dishes from Italian cuisines,” asserted Dhavale. Chef Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport, stated, “We have observed the frequent travellers and flyers in India demanding for two major international cuisines which can be broadly classified as western and Asian.” “ H e re w e s t e r n c u i s i n e i s m o re predominantly Italian and French cuisine, with equally great focus on pastries. Pizzas, pastas, risottos, roasts, classical French pastries and tiramisu are popular with diners in our business. Asian food involving Chinese, Vietnamese and Thai dishes are equally popular among our guests,” averred Thampy. “Other international cuisines gaining popularity in the Indian food services industry are Arabic and Turkish cuisines,” he expressed. “With the Indian travellers exploring various international locations, many of them have started experimenting with various cuisines and developed a palate for adventure thereby facilitating the growth of international cuisines in the country,” explained Chef Swarnendra Maity of Goa Marriott Resort & Spa. “Besides Chinese, Italian cuisine has a very strong hold in the country’s culinary scenario but Japanese cuisine is catching up very rapidly,” he informed further. “One of the main reasons for the soaring of the popularity of international cuisine in the Indian food service industry over time is because Indians have started to become more mobile. Travelling and exploring different countries and the readiness to accept their cuisines and culture has been a formidable force, influencing the popularity
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of international cuisines in India,” explained Siddharth Anand, Executive Pastry Chef, Sofitel Mumbai BKC. “In post-modern India, people’s minds have also opened up. Earlier, most of the people in India had a certain notion of rejecting certain types of ingredients or had a phobia of not touching some type of food. Nowadays, more and more Indians are beginning to accept and open up to different cultures and hence they are not only trying out different cuisines but are definitely accepting it. This is the reason that so many international cuisines such as Lebanese cuisine, Chinese cuisine, French cuisine, etc. have made their way into India,” he added further. “Besides Chinese cuisine, a great many Indians these days are fond of many other international cuisines such as Lebanese cuisine, which is not widely found here. Italian cuisine is also popular among diners in India,” Anand pointed out.
Indianisation or Authentic? However, Indians not only have a predilection towa rd s e m b ra c i n g d i ve rs e c u l t u ra l influences, but also in Indianising them. This essential trait of India is also reflected in the preference of a great multitude of Indian diners to have international cuisines in Indianised forms. Thus food & beverage outlets in India, in keeping with the diners’ demands, are Indianising the international cuisines. This, in many cases, affects the taste and authenticity of the dish. “But”, Anand is quick to state, “localisation of international cuisine is a phenomenon that is prevalent in several other countries as well. To give one example, I will say that in France, Indian cuisine will be made with a French twist, as the taste, the spice levels, etc. will have to be adapted to their liking. Similarly, Indianised Chinese and Indianised Italian will have a greater spice level to suit our palate.” “With regards to our hotel, Sofitel BKC Mumbai, we believe in authenticity. Our outlets Jyran – Tandoor Dining & Lounge, and Tuskers – Vegetarian Dining & Bar, are not only catering to high-end Indian guests but high-end foreign nationals as well. Taking this into consideration, we try to keep our food authentic, hence providing the guests with an undisputed experience of the flavours,” Anand noted. “Our country is unique in a way where people want to experiment with different cuisines yet are not comfortable with their authenticity. This is largely due to our
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Rahul Dhavale geographical location, history and eating habits. With time and technology, however, this perception is changing – now there are sizeable numbers of people in India who are wanting more authentic culinary experiences rather than just a good meal,” averred Dhavale. “In my professional opinion, authenticity always pays dividends. It is important that your diners know that you, as a Chef, strive to serve authentic recipes using proper ingredients, use correct cooking utensils, methods and service ware. These things are important to a serious diner eating out these days. There is an evolution happening and people are constantly re-evaluating their eating habits. At The Westin Mumbai Garden City, we maintain authenticity of cuisines whether it is regional Indian, or international dishes. Top quality and honesty in cuisine as an operating philosophy beats any food trends any time,” pointed out Dhavale. “Ideally, depending on the city and clientele, Indianisation of recipes varies in hotels and restaurants. It is practiced more in stand-alone restaurants than in a five-star hotel. The five-star hotels are known for their authenticity and accurate ingredients. We, at Holiday Inn Chennai OMR IT Expressway are in demand for our F&B as we maintain the authenticity of cuisines and our guests appreciate the same,” stated Saigaonkar. “Indian food itself is very versatile and we do not have dearth of variety in it. However, I find Indianising a foreign dish pointless and feel that food must be respected as it reflects the eating habits and cultures of the community it originates from. The truer you are to your food the better it is,” asserted Maity. “About 80 percent of the guests whom
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Suresh Thampy we cater to prefer authentic international recipes. I may mention that authentic flavours and ingredients make the food distinctive. However, there are a few guests who prefer to customise the flavours as per their palate and this has more to do with spice factors and seasoning levels,” claimed Thampy.
The Target Groups But when one talks of international cuisine as a business proposition in the Indian restaurant business, several questions come to mind. One wants to know for which clientele dishing out of such exotic cuisines is profitable to the restaurants and which are the areas (metros, non-metros, etc) where international cuisines would prove successful in India. “International cuisine as an aspiration is very popular amongst youth and young adults in the Indian food service industry,” asserted Dhavale. But he opined that “It could be said that international cuisine outlets do tend to have a higher operating food cost due to prices of ingredients involved.” “Millennials now constitute a major chunk of India’s burgeoning population and they are the ones who can make or break a restaurant. If the F&B offering at the restaurant is planned and executed with a great menu and value for money proposition, they are always willing to return to their favourite restaurants,” opined Maity. “In the Indian context, restaurants focusing on international cuisines do well in Indian metros due to the reach and the ease in procuring ingredients. In industrial belts, these types of restaurants are visited mostly by the people from the metros. As
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many of these visitors from metros usually do not tend to stay at the industrial belt/s for longer durations, the longevity of such restaurants can be at stake at the industrial belts,” analysed Maity. “It will not be fair to say that international cuisine in India is only restricted in its appeal to a certain belt or area. Nowadays, many restaurants have taken up serving international cuisines or a very innovative kind of fusion cuisine in and around the cities,” declared Anand. “ G e n Y, m u l t i n at i o n a l co m p a n y ’ s employees, foreign travellers to India, foodies who follow many food TV channels are the main clients for international cuisines in India. Around 60 percent of guests in international chain hotels in India demand exotic cuisines. The profitability and success of a restaurant focusing on international cuisines lies in its food quality, authenticity and the right pricing as per market,” disclosed Saigaonkar. “Currently in India, various types of international cuisines are popular all over the country. The popularity of cuisines may vary from city to city; depending on the current market trends, demand and supply,” he maintained.
Right Training While people’s tastes are changing and many among the upwardly mobile young generation of India are now showing interest towards authentic international cuisines, where does one find the right cooks? Are there many hospitality training institutes in India which teach different types of international cuisines and their respective culinary nuances, in their catering course? “It is not that tough to find expert Chefs for a given type of international cuisine, in the Indian food service industry, as these cuisines are well in demand. Moreover, many experienced Chefs as well as aspiring Chefs are adding new cuisines in their portfolio to increase their demand and better career opportunities. Many cooking
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Siddharth Anand schools, classes, colleges and hotels do different cuisine workshops and seminars at regular intervals to spread awareness of upcoming cuisines in demand,” conveyed Saigaonkar. “Many of the hospitality institutes and schools in India have many cuisines as part of their curriculum to attract students. They have experts and councilors who keep track of the market demands,” he pointed out. “Some of the international cuisines which are popular in Indian catering institutes are French cuisine, Italian cuisine, Arabic cuisine, Spanish cuisine, American cuisine, Mexican cuisine, Japanese cuisine, Thai cuisine, and Chinese cuisine,” Saigaonkar informed. “It is a good thing that in our catering colleges, the foundations of cookery are taught in line with French cooking te c h n i q u es . Th es e te c h n i q u es , o n ce mastered, have application in varied cuisines. So anyone who has done a cookery course from a reputed professional/ vocational training institute in India is expected to have a basic understanding of international cuisine. As one specialises further, training is required. Some reputed international chains of restaurants do have an in-house training program that their staff must attend before taking up duties in kitchens,” informed Dhavale. “As far as the question whether our training institutes teach international cuisines well goes, I would say ‘yes’. During my college days, there was a whole year dedicated to learning international cuisines, such as Lebanese cuisine, Thai cuisine, Chinese cuisine. It is my understanding that the people from hospitality institutes in India generally understand the industry’s need of the hour and have incorporated
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C OV E R S TO R Y
many such courses to inculcate the use of international cuisine. Moreover, there are many Indian institutes which have tied up with foreign institutes such as Le Cordon Bleu, CIA (the Culinary Institute of America), etc. and are inviting their Chefs to take sessions to teach students about the cuisine, the ingredients, the methods to prepare the dishes and so on,” elaborated Anand. “These days most Chefs in the country come with good college education and degrees. They have basic knowledge and it is the responsibility of the restaurant team to groom them further and help them with their understanding about the concept, cuisine and service style,” asserted Maity. “Most hotel management institutes in the country currently teach elementary Italian and French cuisines. A handful of them have now started offering specialisation courses, which vary as per the students’ requirement,” he informed further.
Bright Future Since many among the gen X and well travelled population in India are preferring authentic cuisine – be it regional or international – the future of international cuisines in the country seems to be bright. But which are the preferred international cuisines in the context of Indian food service industry? “In India, I feel that French cuisine has been around for a while, but there is
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immense difficulty in finding an outlet that serves a classical French meal. I can see this as the next big move in the Indian food service industry, as there are people in India who would like to experience the traditions and the heritage of classic French cuisine,” affirmed Anand. “As far as the USP of our outlets is concerned, at Sofitel Mumbai BKC we have five food & beverage outlets. Each one has its own USP,” he added. “ Th e US P of S i m p l y G r i l l s , t h e international outlet at the Goa Marriott Resort & Spa, is that we outsource fresh sea food of the day and cook them with a wide array of marinades. This year we have added some interesting marinades like orange and fennel, Jerk spiced marinade, maple and soya and Lemon basil pesto. The freshness of the seafood paired with the lovely view of the Arabian Sea makes the place a must visit,” conveyed Maity. “International cuisines will continue to flourish in India. Nowadays, more and more people are experimenting with their eating choices. The popularity of Mexican cuisine, Chinese cuisine, Italian cuisine and Thai cuisine will continue to spread into smaller cities of the country. With this, we will also see interesting international cuisines flourishing in India like Japanese cuisine, Peruvian cuisine, Filipino cuisine, East-European cuisine and many more,” offered Dhavale. “At The Westin Mumbai Garden City, we
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have two dining venues serving international cuisines. Seasonal Tastes – our all day dining restaurant, serves cuisines from many places in the world. Seasonal Tastes has an expansive and one of the largest buffet spreads in North Mumbai that caters to diverse palates. Prego serves authentic Italian cuisine using top-quality Italian ingredients, under the supervision of an expatriate Italian Chef,” he informed. “As tourism develops further in the country, some cuisines which are likely to prove popular in the Indian food service industry are Peruvian cuisine, Korean cuisine, Brazilian cuisine, Taiwanese street food, Singaporean cuisine, Austrian cuisine, etc.,” expressed Saigaonkar. “We at Holiday Inn Chennai OMR IT Expressway focus on Italian, Arabic, French, Spanish, Chinese and Thai cuisines as part of our repertoire of international cuisines, apart from having local cuisines such as Chettinad, Awadhi, Punjabi and Bengali cuisines,” conveyed Saigaonkar. Summing up, one can say that over the last two decades there has been a sea change in the Indian food service industry where one can see sizeable sections of people wanting to experiment with authentic international cuisines, rather than Indianising them. There seems little doubt that with increasing international travels by Indians, international cuisine is there to stay – and grow in India. n
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BUSINESS
Ingredients for the Industry With changing lifestyles induced by globalisation, increased disposable incomes and other socioeconomic factors, there has also been a transformation in the entire Indian food service industry during the last two decades. This has given an impetus to the food ingredients market in India. The growth in this segment has been enormous. Ashok Malkani examines the prospects of India’s food ingredients industry and the opportunities it offers to new entrepreneurs.
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o create delectable dishes that will tantalise your taste buds it is necessary to have proper ingredients. Chefs all over the globe will agree to the concept that constituents of the dish play a vital role in making it lip smacking. Food ingredients are absolutely crucial for the food retail and food service industry. Rather they can be regarded as edifices of these two industries. It may be stated that food ingredients are used for various purposes. They are used to flavour, preserve, blend, thicken, colour and also to maintain the nutritional
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content of food. One can say that food ingredients have played their role in reducing serious nutritional deficiencies among the consumers. Spices are one of the most crucial ingredients of Indian cuisine. Without the spices, the ethereal flavours of Indian food wouldn’t exude. The spices and the herbs have largely contributed to making Indian food a favourite among the people across the planet. Similarly you need special ingredients for other Asian and western dishes too. Overall, we can say that there can be no
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two opinions about the fact that the demand for food ingredients is going to increase over the years. It is the next growth wave in India. Its growth in India could be ascribed to the fact that the demand for processed food is on the rise in the country
Common Ingredients Some of the common spices used in the Indian cuisine are cardamom (green & black), clove, cassia bark (also known as Chinese cinnamon), black pepper, cumin, coriander, nutmeg & mace, mustard seeds, fenugreek, saffron, etc.
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For international cuisines there are various ingredients for different cuisines. A few ingredients for some of the cuisines are: Mexican: Red chili powder like ancha, cumin, garlic, oregano, annatto (achiote), huitlacoche (a truffle-like fungus that grows on corn), nopales, etc. Thai: Galangal, lemongrass, kaffir lime, Thai chilies, Thai basil, fish sauce, palm sugar, coconut milk, fresh herbs (such as basil, mint, and cilantro), bamboo shoots, bean sprouts, coriander seed, nutmeg, cloves, cinnamon, star anise, prickly ash and long pepper, etc. Italian: Arboria rice, semolina and other flours, Cannellini beans, artichokes, capers, garlic, fresh basil, Extra Virgin Olive Oil, balsamic vinegar, dried oregano, sage, thyme, etc. Lebanese: Sesame seeds, mint, parsley, tahini, black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, cardamom, etc. Japanese: Sushi rice, Japanese soy sauce, white miso (shiromiso), bonito flakes (katsuo bushi), kombu seaweed, saki, mirin (sweet fortified liquor made from rice), rice vinegar, sesame seeds, dark sesame oil, etc. Chinese: Chili sauce, Chinese mushrooms, dark soy sauce, fermented black beans, fresh ginger, Hoisin sauce, oyster sauce, etc. These are only a few of the plethora of ingredients, used across different cuisines. Of course, there are several other ingredients and several other cuisines.
Trends in the Market One may add that the food ingredients market in India is seeing a rapid rise. In 2016, it was estimated at 700 million USD, which is miniscule as compared to the global food ingredient industry, which is estimated to be worth 400 billion USD. The market is dominated by food flavours and taste enhancers. Augmenting application of flavour enhancers in noodles, as well as influx of different kinds of beverages have proved an incentive for growth of natural flavours. It is believed that the Indian food ingredients sector will gain momentum over time, with a growing interest from the private equity community to invest in the sector. The food ingredients also include dried vegetables, dried fruits and edible nuts, essential oils and oleoresins, honey, herbs, natural colours and flavours, natural gums and resins, pulses, seeds, spices, sugars, vegetable oils and fats, vegetable saps and extracts. The key players in this space are AB Mauri, Zydus Wellness, Camlin Ltd, Griffith Labs, Naturex, Vivimed Labs, Global Calcium India Pvt. Ltd, DuPont, Kerry Flavours, Sonorome, Roha Dyechem, Vishaal Natural Food Products, ADM Agro, Hima Food Additives, and Dawn Foods & Flavours along with global companies like Cargill (US), Chr. Hansen (Denmark), DuPont (US), Royal DSM (The
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BUSINESS Netherlands), McCormick (US), ABF, Danisco, Givaudan. Tate & Lyle (UK). The primary strength of India’s food ingredients market is its research capability. There is an increased focus on research and development, which allows India’s FI sector to comprehend and evolve innovative, quality flavours and fragrances, rapidly in line with consumer taste. “The venture capitalists and private equity players are optimistic about the growth prospects this sector has to offer and are keen to invest. There is considerable scope to increase manufacturing in the areas of product variations for starch, food gum and texture ingredients, going by the huge wheat and corn cultivation in the country, on similar lines like that of the spice processing sector,” asserted Sujesh Govindan, Director, Technical at Griffith Laboratories, Bengaluru, while discussing India’s food ingredients market. He disclosed that the current trend in the food ingredients space was demand for natural ingredients used in flavours and additives. He averred that there was a need for backing every ingredient used with scientific information on the labels. According to research reports, demand for food ingredients' product development is focused on superior quality, fine texture, pleasant flavour, extended shelf life, enhanced nutritional value and cost control. The regulation in labeling of health claims’ impact on the market will continue to grow. Manufacturers who can show consumers proof, verified by clinical trials, that their product/s are of high quality and safe for health, are expected to drive the demand for their product/s. Food ingredient manufacturers in the coming years will also see a clear cut demand for food ingredients used for different age-groups and diseases. This is expected to create a new line of products.
Rahul Dhavale the well-being of the vast range of processed food. Specialty food ingredients that range from a wide variety of macro ingredients such as fibers, carbohydrates, fats & specific proteins to other micro ingredients including minerals, vitamins & enzymes, all typically perform various functional activities thus enhancing the diet quality and taste. The global specialty sensory food ingredient segment is expected to reach a net worth exceeding 8 billion USD by 2025. Sensory ingredients are vital for enhancing taste, smell, flavour and texture of food products. Increasing demand for these ingredients for applications in packaged & convenience foodstuff and confectioneries are expected to be a major factor driving product demand. Market for different specialty ingredients is going to rise steadily. Details of some of these ingredients are mentioned hereunder: Food Gelatin Market: The growth for food gelatin is driven by the end-use industries, such as confectionary, nutritional drinks and bakery. Another factor that influences the food gelatin products’ demand is the increasing appetite for functional food, derived from natural sources. Food & beverages account for about 31 percent of
Specialty Food Ingredients As far as specialty ingredients are concerned, the demand for these products is expanding rapidly. This market which was valued at 66.4 billion USD in 2016 is expected to grow at a CAGR of 5.5 percent, and reach 91.2 billion USD by 2020. A report by marketsandmarkets.com states that uproar for the convenience food, due to the changing lifestyle and the purchasing power of consumers, has fueled the growth for the specialty food ingredients market. Specialty food ingredients are the foremost important products that guarantee
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Sujesh Govindan
Hammer Food & Beverage Business Review
the global gelatin demand. According to a report published by Grand View Research, the global demand for gelatin would touch about 651.7 kilotons by 2024. Value-wise it would be worth 4.08 billion USD. The demand for convenience food from economies such as the Middle-East, China, and India is expected to drive the market over the forecast period (2013 to 2024). Food Flavour and Enhancers: According to the report by Mordor Intelligence titled Food Flavour and Enhancer Market —Growth, Trends and Forecast for the period 20182023, “Globalisation and modernisation are the primary factors that have increased the demand for flavours and enhancers. The changing lifestyle of people has also impacted their food habits. Earlier, natural herbs and spices were used in home cooking to get a tinge of flavour in the food, which eventually turned into an industrial need to cater to the big food processors.” According to the same report, the global market size for food flavours and enhancers in 2016 was estimated at 9.2 billion USD and it was estimated to increase at a compound annual growth rate (CAGR) of 3.8 percent and reach nearly 12.8 billion USD by 2023. As far as market segmentation of the above-mentioned report goes, the food flavours segment is bifurcated into natural flavours and synthetic flavours. Natural flavours are sub-segmented into essential oils, aroma, natural extracts, and others; while synthetic flavours are sub-segmented into fruit flavours, citrus flavours, savory flavours, identical nature flavourings, and other synthetic flavours. The food flavours are further segmented by application into dairy, bakery & confectionery, meat & fish products, snacks & savouries, beverages, and others. Flavour enhancers are segmented by type into – glutamates, which is subdivided into MSG and others like DSG, MPG, etc.; and nucleotides, which is subdivided as disodium guanylate, disodium inosinate, ribonucleotides, etc., the report by Mordor Intelligence observed. The food enhancers are further segmented by application into noodles, soups, seasonings & spices, meat products, and others. Emulsifiers: The global food emulsifiers’ market size was valued at 4.36 billion USD during 2015. The global demand for these ingredients is considered to be mainly driven by the bakery & confectionery industry, owing to their multifunctional utility in this application. E m u l s i f i e rs i n fo o d e n h a n ce t h e
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BUSINESS suspension of oil and water, mainly in margarine, ice-cream, salad dressing, etc. Emulsifiers are extensively used to make food more appetising, by enhancing its appearance and consistency. Sweeteners: In 2016, the global market for food sweeteners (which is segmented into sugar, high-intensity sweeteners and high-fructose corn syrup) was valued at 85 billion USD . It is estimated to increase at a CAGR of 4.7 percent to reach about 118 billion USD by 2022. The market for high intensity sweeteners (HIS) is expected to reach nearly 2.5 billion USD in 2022. HIS is the fastest growing segment due to the rising health concerns among people. ing a major demand in the natural sweeteners category. India is seeing an increase in production capacity to meet the end-user demands of sweeteners for usage in baked products, confectionaries, and frozen desserts. Aspartame and sucralose are the most famous sweeteners in the HIS segment. Stevia is also see. According to Mintel, a challenge for sweeteners in India is simply the fact that majority of Indian consumers do not know how to use the product. Mintel said, people unfamiliar with sweeteners, which carry a more intense flavour than regular sugar, sometimes use it in the same amount as they would use sugar, which can significantly impact taste, and ultimately, consumer perception. Growing demand for natural high-intensity sweeteners is one of the major factors driving the global sugar substitutes market. Preservatives: The preservatives market is largely driven by the demand for convenience and packaged food which can be attributed to the burgeoning population and rising urbanisation rates. Preservatives are a key part of most food products today. Preservatives enhance the shelf life of products, so important in the food retail and food service industry. Food preservatives are classified as natural and chemical preservatives. They are used in oil & fat, bakery & confectionary, fruits and vegetables, dairy & frozen products, meat, poultry & seafood, savoury snacks, and beverages. Based on the function that they perform, one can say that two classes of preservatives are used — antioxidants and anti-microbials. Asia-Pacific is the second largest market for preservatives due to growing preference for packaged and processed food products here. According to the report by Mordor Intelligence titled ‘India Food Preservatives Market — Growth, Trends and Forecast (2017-
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Satej Saigaonkar 2022), the India’s food preservatives market is expected to reach 3 billion USD by 2022 with an estimated CAGR of 3.5 percent. After China, India holds a major share in the AsiaPacific food processing industry. At a product level, the basic factors affecting the choice of preservative to be used are the pH and composition of the product, processing and storage conditions, activity expected (anti-microbial, antioxidant, nature of micro-organisms, kind of contamination expected), other ingredients used such as flavours and active ingredients, which could affect or be affected by the preservative. These factors can also influence the cost of the preservative concerned.
In Food Service The role of food ingredients in the Indian food service industry cannot be overstated. Rahul Dhavale, Executive Chef at The Westin Mumbai Garden City said, “The cornerstone to good food is top-notch ingredients. Many restaurants invest heavily in sourcing the right ingredients and that is important.” “For international cuisine, having access to exotic/imported ingredients is now easy. Most metro cities in India have vendors that procure specialty ingredients and they are in position to supply consistently,”
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maintained Dhavale. It is believed that ingredients for international cuisines like Thai, Mexican, American, Vietnamese cuisines, etc. are difficult to procure in India. However, Chef Siddharth Anand of Sofitel Mumbai BKC does not agree with this notion. “In terms of food, India has soared to new heights. The quality of spices, which are popular for Indian dishes, is of a superior class. As far as ingredients for international dishes are concerned, earlier we used to import ingredients such as Pok Choy, baby carrots, lettuce, etc. But now, such products are readily available in India. Being an agricultural land, India has adapted itself to suit the requirements of certain ingredients, by growing them locally, thus making the country self sufficient,” he asserted. “At S of i te l M u m b a i B KC we h ave planted our very own herb garden, growing ingredients such as basil, thyme, lemongrass and so much more. Not only is it us, but many other hotels have taken the drive and are growing in-house herbs, thereby serving their guests with fresh produce,” Anand explained. Satej Saigaonkar, Executive Chef, Holiday Inn Chennai OMR IT Expressway too believes that superior ingredients are readily available, for all types of cuisines in India. “Ingredients are the most important factor in any cuisine. They have to be of superior quality to ensure tasty and healthy food. Generally, in major big cities and metro cities of the country we get good suppliers who can provide all the required ingredients,” opined Saigaonkar. With more and more Indians slowly warming up to the idea of eating in restaurants, and not just for special occasions, there will be a growing demand for food ingredients – both for Indian cuisine as well as for international cuisines, in India. This is an ideal time for an entrepreneur to enter into the food ingredients market in India, which is brimming with potential. Chefs are also seeing an increasing demand for exotic ingredients. Black garlic or purple lemon, Swiss chard and many other exotic ingredients like these are being used by Chefs in restaurants of the country. This trend can be accounted by the evolution in the tastes of Indian restaurant goers. The market for exotic ingredients like lemongrass, Thai ginger, mitsuba, seaweed, morning glory and bakchoy is growing in the country. Social media, food groups and hashtagging are also probably driving more people towards exotic food ingredients in India. Th i s , t h u s , i s t h e r i g h t t i m e fo r entrepreneurs in India to invest in food ingredients segment! n
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f e a ture
Food to Decelerate Ageing By Taranjeet Kaur
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ost-modern urban Indian society is now very much concerned about physical health and beauty. These days many among us have a desire for a younger looking, smooth, radiant skin, and of exuding energy that continues unabated from dawn to dusk. In fact, this desire, though more pronounced in today’s times, has been a perennial trend through the history of humankind. This desire has led the humankind to search for food products and cosmetics, which slow or still better arrest the ageing process. For this publication’s readers we would only focus on the food part. Although there is no magic food that can reverse aging but adhering to the following food habits has great possibility to slowdown the ageing process.
One Protein at a Time We all know that proteins are the building blocks of our body. They not only help build our bones but also our skin, hormones and enzymes. Some good quality source of proteins includes legume, bean, milk, yogurt, sprout, nut, tofu, mushroom, egg, chicken, and fish. The amino acids in these proteins help rebuild and repair damage in our bodies. Proteins can build our skin (collagen, elastin), bones, our immunity etc. Besides this, proteins help increase our metabolism by adding lean muscle mass. However, having proteins is necessary but is not sufficient to slow the ageing process. Sometimes, we see that people are consuming enough proteins, having supplements, etc. but still are unable to get the desired results. This is because when high biological value proteins are mixed, it causes acidity in the body and absorption is hampered. The Metabolic Balance program recommends we should have one protein at a time to get the best absorption of that protein. For example, we can have egg for breakfast, legumes or beans for lunch and cottage cheese or chicken for dinner.
Have Complex Carbohydrates Having too many simple sugars in the diet may lead to acne and pigmentation. This
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clearly means that if you are in love with chocolates and candies or love your endless cups of tea and coffee, then it is time to correct them. Complex carbohydrates like oats, barley, buckwheat release sugar slowly and thus prevent insulin surges in the body. Having them in our diet not only helps us have a good skin but also ensures us great energy levels through the day. Besides this, oats have a natural plant chemical which can prevent skin damage.
Have Fruits & Vegetables With the intake of good proteins we also need to have the intake of fruits and vegetables which are rich in antioxidants and vitamins, in right quantities. Free radicals cause collagen breakdown and thus damage the skin. Antioxidants like vitamin A, C and E slow down the damage by the free radicals and oxidation. Vitamin C promotes collagen formation and vitamin E supports this process. Vegetables like brussel sprouts, cauliflower, broccoli, etc. are rich in vitamin C. Papaya, mango, carrot, spinach, sweet potato are some of the fruits and vegetables rich in vitamin A. Nuts & seeds provide us vitamin E. Thus, having a balanced diet with a good variety of fruits and vegetables can not only keep us healthy but can also slow down ageing.
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Have Healthy Oils/ Fats Inadequate intake of oils/ fats adversely impacts the requirement of essential fatty acids. We need fats as they become a part of the walls of our skin cells. We need omega- 3 fatty acids to lower down inflammation in our body. Inflammation is pro-ageing, which means it encourages the ageing process and damages the body. Including nuts, seeds, and healthy oils like mustard, flaxseed, etc. in diet ensures that the omega-6 and omega 3 ratio is maintained. This lowers the inflammation and facilitates improving the overall health.
Water is Panacea We hunt for anti-ageing remedies but often fail to recognise that drinking adequate water not only facilitates to give us a beautiful radiant skin but also helps our metabolism going on well, helps remove toxins and helps maintain circulation of nutrients.
Herbs & Spices Flavour up your food. Living in a country which has abundance of the most sought after herbs and spices, we definitely need to add them to our food. Herbs like mint, coriander, basil are rich in antioxidants. Cloves, turmeric, cinnamon, cardamom are some of the other beneficial spices which are good for our digestion and are antiinflammatory.
Avoid Processed Food and Fast Food Most of the processed food are loaded with preservatives, artificial flavours, colours and other chemicals. The body does not recognise them as food and they block the nutrition absorption sites in our gut. Thus, more harm being done than benefit through their intake. Moreover, sugar loaded waffles, candies, drinks and bakery products put you in the endless cycle of cravings and rob the shine from your skin. They are responsible for the fatigue and low energy which most of us experience these days. Overall, we simply need to understand that it is not that a magic herb from the Himalayas or a highly scientific supplement which will help us slow the process of ageing. But a healthy balanced diet including a good variety of locally available seasonal fruits, vegetables, good proteins, complex cereals and healthy oils can help us stay beautiful and energetic. Along with good food, regular exercise and a good night’s sleep are equally important to rejuvenate the body and in keeping us stress free and happy. The writer is a nutritionist. She works as the Metabolic Balance Coach of AktivHealth. Founded by a leading German o r t h o p a e d i c s u r g e o n , D r. Gerd Mueller MD, AktivHealth focuses on the non-invasive treatment and prevention of all types of acute and chronic musculoskeletal problems, neurological and associated disorders, and functional impairments.
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TREND
Our Trendy Dining Preferences By Priyanka Shinde
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t is said, ‘engaging with food is an art of engaging with the world’. For millennia, food is not only being regarded as a primary need for life but also as a manifestation of a given culture; as a common bond between people. Over the millennia, our food has evolved in several ways, in terms of tastes, flavours and packaging. During the course of history, we have experienced that what we eat has often been governed by our religious traditions, and our societal ethos and trends. The evolving developments in the food & beverage industry also reflect the ongoing societal trends. Trends in the food & beverage industry are continually changing to keep up with customers’ demands. Knowing these trends help the entrepreneurs to gauge people’s preferences in food at a given point of time or over a period of time, more accurately. These trends are also indicator of the continued evolution in our eating habits. Take the case of post-modern digital India. We know many of today’s consumers in urban India have become extremely health conscious. This has compelled restaurants and food & beverage companies operating in the country to come up with healthy products and healthy menu. These days, ancient health and wellness beliefs
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which have stood the test of time are being brought back into practice, and Chefs and consumers are looking to rediscover traditional cooking methods. Over the last few years, we have seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. 2017 has seen a brunch boom, trend towards Buddha bowls, and the unmistaken avocado craze. Buffets, food and wine pairings, bento boxes and street food with fusion are in demand. During 2018 we can expect to see the rise of vegetarian and vegan cuisine, across the Indian food service industry. Vegetarian
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menus are also expected to go beyond paneer and mushroom dishes. Another interesting trend in the Indian food service industry is the rise of ‘no-waste cooking’ which is done using ingredients which one would usually throw away, like broccoli leaves, cauliflower stems, etc. Besides these, during 2018 we can also expect to see some more happening trends across the Indian food service industry. Some of them are given below: Portuguese Cuisine: Portuguese flavours, which are a unique blend of Mediterranean flavours along with spices, are expected to see a magnificent rise in popularity in the near future. The Portuguese cuisine has been gaining popularity across the country and we may see a number of new restaurants offering it on their menus. Healthy Cooking Oils: Groundnut oil is a healthy alternative used in cooking. It is rich in unsaturated fats, and has natural antioxidant content. Groundnut oil has a slightly nutty flavour and natural richness, which adds depth to many cooked dishes. Keeping in mind the increasing health conscious nature of many customers of today, we can safely say that groundnut oil would gain popularity this year, across the Indian F&B industry. Home Chefs: Home Chefs tying up with restaurants to promote local, lesser- known cuisines would be a happening trend during 2018. Many diners in the country have been increasingly demanding authentic local dishes with hyper local flavours, and
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TREND partnering with Home Chefs will take care of this. Return to the Classical Style of Cooking: Culinary experts have been predicting that people all over the world will want to return to classical styles of cooking and preparation of food. The return of cast iron equipment, firewood for ovens, natural fermentation processes will garner popularity during 2018. This will also help enhance the taste of dishes. Millets for the Masses: This year the millet will shine in the Indian food & beverage industry, thanks to efforts from farmers and the Government of Karnataka. South Indian dishes made with millets are expected to rule the roost and are set to change the food landscape of the Indian food & beverage industry, in the near future. Vegan-ism: Although vegetarian food has been popular in India for centuries, vegan diets are gaining popularity in recent times. Vegan food, gut friendly dishes, super seeds like chia and flax are all becoming popular and will definitely be hot trends this year. Regional Food: This is the year for regional Indian restaurants to emerge with great profusion, across India’s food service industry. We can expect to see a
lot more dishes from Kerala, Tamil Nadu and possibly, Kashmir on menus. The use of local ingredients and regional food will only get stronger during 2018, and will take on different forms. People are now trying lesser known dishes from South and North-East India; a good sign for the growth of regional Indian cuisine, in India’s food & beverage industry. Exciting and Innovative Desserts: Themed desserts, naked cakes with floral decorations are expected to be big hits this
year. In Mumbai, freakshakes and galaxy cakes would continue to be popular during 2018. Popularity of ingredients like sea salt and salted caramel are expected among Chefs this year. The Avocado Toast: The popular dish during 2017 would continue with its popularity this year as well. However, the avocado dishes aren’t expected to be mainstream though in the Indian food service industry. It is being said that restaurants in the country will work on developing new fusion dishes for avocado lovers. As manufacturers of cooking products, these are some of the evolving trends we are constantly keeping an eye on. We are adapting our products to suit the requirements of our consumers. We believe that by doing this, we are also able to enhance the taste of food cooked and improve on dining experiences. The Author is the Assistant Manager —Technical Services, AAK Kamani Private Limited.
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AGRI
Sweet Leaves for Health By Swarnendu Biswas
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ith health consciousness in the post-modern Indian society gaining ground, there has been lots of talk regarding usage of natural sweeteners as sugar substitutes in the country’s food & beverage industry. Raw honey, maple syrup, dates, stevia and coconut sugar are some examples of natural sweeteners, which can reduce the usage of sugar and artificial sweeteners in dessert preparations. Stevia, also called meethi tulsi in Hindi, is a natural, plant-based sweetener with very less calories. Stevia, a wonderful natural sugar substitute, is extracted from the leaves of the plant species named Stevia rebaudiana. This plant is native to Paraguay in South America. According to Wikipedia, the active co m p o u n d s of s tev i a a re s tev i o l glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pHstable, and not fermentable. Despite being so sweet, stevia doesn’t adversely affect the blood sugar levels of humans. The beginning of the usage of stevia rebaudiana can be traced to the Guarani peoples of South America, and to 1500 years back. The stevia rebaudiana leaves have been in usage in Brazil and Paraguay for many centuries, for the purpose of sweetening local teas and medicines.
Forms of Stevia Stevia can be found in three forms, which are Whole Leaf Stevia, Stevia Leaf Extracts, and Altered Stevia. These different types of stevia are based on levels of stevia’s processing. The whole leaf stevia is the least processed form of stevia, which is 30-40 times sweeter than sugar; but it is also slightly bitter. It is not approved for food and beverage use because of lack of enough safety studies. Stevia leaf extracts are 200400 times sweeter than sugar and are less bitter than whole leaf stevia.
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Altered stevia is highly processed and has GMO ingredients. Its sweetness can vary between 200-400 times of sugar.
Enriched with Health Stevia is endowed with several health benefits. It can regulate blood sugar levels in human body. Thus stevia can be a convenient replacement for sugar, especially for diabetic a n d ca l o r i e co n s c i o u s population. Stevia also has an impressive content of antioxidant compounds, and thus its intake can be helpful for prevention of various types of cancers. Glycoside compounds in stevia can facilitate to do away with free radicals in the body, a process which can help prevent germination of cancer cells. Stevia can also play its role in regulating blood pressure and thus it can facilitate prevention of heart attacks and strokes. As stevia is extremely low in calories, its intake would not lead to weight gain.
Widespread Acceptance Over the years, stevia has assumed wide acceptance across the globe. Multiple, major global regulatory organisations, including the Food and Agriculture Organization (FAO), the European Food Safety Authority (EFSA), the Food and Drug Administration (FDA), and Food Standards Australia New Zealand (FSANZ) have determined high-purity stevia leaf extract to be safe for consumption by children, adults and special populations. Today stevia is used as a sweetener in more than 16,000 food and beverages around the globe, including soft drinks, juices, waters, flavoured milks, yogurts, baked goods, cereals, salad dressings, sauces, confectionary, tabletop sweeteners and more. The
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approval of Food Safety and Standards Authority of India (FSSAI) in December 2015 has opened a plethora of categories in the Indian food & beverage industry, which can now incorporate stevia as a sweet source. It is apt time for India’s food & beverage industry to use stevia more abundantly to cater to the growing wave of health consciousness among sizeable numbers of its consumers. The replacement of sugar with stevia can also counter the huge incidences of lifestyle diseases in urban India. As Indians are generally very fond of sweets, India can be a sizeable market for stevia infused beverages and desserts, which would enable the consumers to enjoy sweets without the risk of diabetics looming over them.
PureCircle’s Role Here it deserves a mention that Kuala Lumpur-based PureCircle (PURE.LSE), t h e g l o b a l l y re n ow n e d p ro d u ce r of stevia sweeteners for the global food & beverage industry, announced in late November 2017 the opening of its first South Asia laboratory facility in India. “To address the rapidly growing consumer demand for naturally-sourced, zero calorie sweeteners, India’s food and beverage manufacturers are turning to stevia as a viable, plant-based solution. We are receiving increasing requests from food and beverage companies in India to help them formulate stevia ingredients for their specific needs. PureCircle’s flagship South Asia laboratory is ready to support formulation for customers looking to reduce sugar with a new generation of ingredients stemming from the stevia leaf,” affirmed Ajay Chandran, Senior Director and Head of South Asia at PureCircle. According to a press release, PureCircle’s South Asia laboratory facility aims to support food and beverage companies
Feb-Mar ’18
AGRI operating in India in their drive to develop low calorie, naturally sweetened products for Indian consumers. PureCircle has also introduced its Sigma Matrix Solutions range for F&B manufacturers to moderate sugar content in their products. These solutions all have influence of stevia. Within the ambit of Sigma Matrix Solutions, there are different products, “For example, Sigma D is for dairy, Sigma B is for beverage, and Sigma S is for table-top sweeteners,” averred Chandran. In 2016, 7UP Revive from PepsiCo achieved the distinction of the first steviabased drink in India. 7UP Revive has been presently launched in Gujarat only. Fanta, and Sugar Free Green are some of the other products in India where stevia support is given by PureCircle. PureCircle has customised its range of products to complement the Indian palate, including tailored blends for carbonated drinks, juices, ketchups, powdered drinks, yogurts, flavoured milks and traditional sweets. Here it deserves a mention that PureCircle supplies to nearly 300 food and beverage manufacturers, which are spread across 100 countries. Its global clientele includes names like Nestle and Pepsi. PureCircle currently
added. Presently, PureCircle, which doesn’t have a manufacturing facility in India as yet, is eyeing for a right partner to cultivate stevia in India.
Awareness Needed
Ajay Chandran has 72 stevia-related approved patents with 200 pending. According to Chandran, PureCircle has a portfolio of more than 20 sweeteners and flavours. In the recent past, PureCircle announced that it was committing to help Indian companies reduce 250 billion calories in the Indian diet by 2020. “PureCircle has invested significant funds and resources into the research and development of stevia as the next global, natural sweetener,” Chandran
Overall, given the new socio-cultural dynamics in post-modern India, the market for stevia in the country seems bright. However, awareness about the market benefits of stevia is necessary among India’s farming community at large for getting them engaged in stevia production in a big way. "In addition, Government also has a role to play in incentivising demand for low calorie naturally sweetened beverages like those made with stevia to generate local demand for this kind of sustainable crop," conveyed Chandran. the players operating in stevia market of India may face supply chain bottlenecks or have to contend with high prices for their essential raw material. Therefore players which are thinking of entering the buoyant Indian food & beverage market with their stevia formulations, need to work with the country’s farmers and attempt to educate them about the nuances, challenges and benefits of stevia cultivation. n
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Feb-Mar ’18
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ingredient
Of Flavours and Colours While colours work by increasing the visual appeal of the bakery products, flavours help bakers to develop a unique taste of the products By Jyotismita Sharma
T
hey sound a little too cosmetic, but in reality both flavours and colours serve as key ingredients in bakery products. Colours work by increasing the visual appeal of the products and this is no mean achievement. Research works have proved that when it comes to the choice of food, vision is the main sense that people use as their guide. The primary function of flavours goes even deeper. They can not only enhance the taste by neutralising the foul smell of some essential ingredients, but can also help bakers to develop a unique taste of the products. Using flavours and other ingredients in specific proportions can help bakers produce refreshing taste.
Fruits of Flavours While appearance often becomes the basis for initial choice of a product, flavour holds
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the key to most subsequent bakery sales. According to experts, there are several ways to derive a unique flavour in bakery production. For example, the process of baking itself – during brown reaction and caramelisation — can bring about changes which can add flavour to the product. The flavour may also depend on the process of fermentation. For example, breads made from sour dough or overnight sponge would have a different flavour from those made from short sponges and straight dough process. The use of different varieties of dried and preserved fruits and nuts to produce different types of flavours and finishes is also common in bakeries. And there are, of course, the flavour additives which can be natural, synthetic and imitation, with endless combinations of all the three. Natural flavour additives can be derived
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from ingredients such as honey, molasses, malt syrup, ground fresh fruit, cocoa, chocolate, etc., besides from the essential oil of citrus fruits such as oil of lemon and oil of orange and vanilla extract. But natural flavour additives may not always be sufficient in large-scale production as the quantity of flavours present in fresh fruits is very small. If the flavour from the fresh fruit was to be used singly alone in the formula, large quantities of ground, sliced fruit will be necessary to bring about the desired level of flavour. This will not only unbalance the formula but will make it impracticable. If this natural flavour is fortified with synthetic flavour it will have more taste appeal than the use of natural flavours alone. Likewise, imitation flavours are not sourced from nature, but they are used to reproduce the natural flavours.
Feb-Mar ’18
ingredient But bakers need to concentrate not only in creating unique flavours for the products, but they must also simultaneously ensure that no off flavours are produced during production, packaging and transportation. So it is important to know what can cause off flavours in baked products. The prime causes for bakery items having off flavours include shortening low in antioxidant, spoiled milk, musty flour, mouldy cake or bread crumbs, eggs which are not fresh, etc. Low-quality flavourings, or a little too much of the additives can also produce off flavour. Therefore, it is important to make the flavouring formula balanced. Excess of soda in the formula and too much of acidity in the product may also spoil the flavour, and consequently the baker’s efforts. Proper cleaning of utensils is another important job that helps maintain the integrity of flavours. For example, if a pan is not properly sanitised, the residual matter in it can lead to off flavour. Lack of ventilation or of proper air conditions in the bake house may also contribute to off flavour. It is not difficult to understand how improper storage of finished products, wrong and cheap wrapping materials and
dirty transportation can ruin the flavours of the products.
Cogent Colours Colours are used in bakery products for myriad reasons, although their primary function is to enhance the visual appeal of the products. Colours can also help hide lack of some ingredients in the products. For example, the yellow colour can conceal inadequacies of butter and eggs in dough. Colours can also introduce varieties of the
same product. But one should be very careful while using colours in food products as use of unpermitted colours can be health hazard. Maintaining the integrity of the colours from production to sale is another important issue. Colours should, therefore, be first tested on a trial basis before using them in production. This can help to check their reaction under long and adverse storage conditions. Knowing the use of the correct colours is also important as it can complement directly the flavour added in to the product. According to a manual brought by the Food Safety and Standards Authority of India (FSSAI), the colouring matter in food may be natural and synthetic colours. They may also be classified as (a) water soluble and (b) oil soluble. Natural colours consist of chlorophyll (extracted from the leaves of spinach), saffron, turmeric, curcumin, caramel (dark brown colour prepared by heating sugar until it is decomposed and then adding boiling water to form a thick syrup), etc. Synthetic colours are also of importance as they are widely used in different food products. They are classified as acidic and basic dyes. n
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con f ectionery
The Roll with a Hole B
agel is one of the many products of western origin which is gaining currency in the Indian market. The product, if marketed well, has impressive potential to gain popularity in the metros and other big cities of the country, where there are huge multitudes of people with less time on their hands; who are looking for tasty, filling and affordable snacking options, woptions which also do not take much time to have. Bagel is a bread product whose origin can be traced to the Jewish communities in Poland. One can find first mention of bagel in the early seventeenth century; in 1610 to be precise. One of the theories behind the origin of bagel is that it was created as a tribute to Ian Sobieski, the King of Poland, but the certainty of this theory is suspect, though this anecdote is quite popular. However, it has now been found that the genesis of bagel can be traced to ancient Egypt. Nowadays bagels are extremely popular in North America, though its usage in the continent gained momentum only during the last quarter of the 20th century. It is believed that bagels reached the US along with the East European immigrants. Among many other things, the great city of New York is also famous for its bagels. Bagel’s interiors are generally dense, chewy, and doughy and its exterior is generally brown and crunchy. Bagels are circular
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shaped with a hole and are often topped with sprinkling of poppy or sesame seeds. Bagels with salt sprinkled on the surface are also there. There are flat bagels too, which are known as a flagel, though they are highly uncommon. Wikipedia states that “According to a review attributed to New York’s Village Voice food critic Robert Seitsema, the flagel was first created by Brooklyn’s ‘Tasty Bagels’ deli in the early 1990s.”
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con f ectionery
Wheat dough is the most important ingredient in a traditionally made bagel. The most basic and traditional bagel dough comprises wheat flour devoid of germ or bran, salt, water, and yeast leavening. According to Wikipedia, “Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.” The preparation of bagels involves boiling and then baking. The act of boiling thickens the crust of bagel, and endows it with a distinctively chewy quality. The boiling involved in its preparation also gives bagel a more shelf life than freshly baked bread as the boiling endows the bagel with a protective crust. However, ideally bagels should be partaken when they are fresh out of the oven. The infusion of a sweetener to the dough is a common characteristic of bagel recipes. This sweetener can be honey, barley malt, high fructose corn syrup or sugar. Bagels are available fresh or frozen, and come in varied flavours. Though conventionally bagels are made of yeasted wheat, but since the later part of the 20th century, there has been the influence of pumpernickel, rye, sourdough and other elements, in the dough recipe of bagels. In these health conscious times, multi-grain bagel can be a smart option for the bakeries. Bagels can differ from one to another depending upon the ingredients used. For example, these days we are having cinnamon raisin bagels, carrot bagels, blueberry bagels or chocolate chip bagels, which can be tasty options to begin your day. Bagels can be a good breakfast option with coffee and can serve as an ideal evening snack with a cool beverage on a hot afternoon, and thus we can see that bagels do have the potential of widespread usage in India’s coffee cafes and bakery cafes. One can also have bagel sandwiches with vegetarian or non-vegetarian fillings, which can be quite a filling affair. It can be had as a an apt lunch option for time-starved executives in our fast-paced metro lives. Indianising bagels can also enhance their popularity in the Indian bakery and confectionery industry. What about a paneer bagel or an onion garlic bagel? They can be appealing to the north Indian palate by intelligently combining globalisation with localisation. Already this trend has begun and the trend has lots of scope for interesting innovations. n
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bEVERAGE
India’s Beverage Trends By KS Narayanan
India, with its age-old cultures and with its 2/3rd population below 35 years of age, is no exception to this global trend. We are witnessing rapid changes in the beverages landscape.
Enriched Water
W
ithout food & beverages our life couldn’t be conceived. Beverage is any liquid which is intended for human consumption. Some common types of beverages include water, tea, coffee, butter milk, juices, coffee, tea, and beer among others. Water, tea and beer are the three most popular beverages of the world. We also have the whole list of alcoholbased beverages which have the key ingredient ethanol. All these have been part of human culture and development since time immemorial. These days the usage of beverage is not only to quench thirst but also for refreshment, health, satiety, energy boosting, immunity boosting, socialisation and even intoxication. Drinking has always been a part of the socialising throughout the centuries. As mankind evolved, newer techniques were discovered to create new beverages that were native to the local areas. Today mega multinational corporations have been built around beverages, whether it is in the form of plain potable drinking water (which is the world’s most consumed beverage), carbonated beverages, fruitbased beverages, tea and coffee and its various avatars, dairy-based beverages and
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alcohol-based beverages. Th e g l o b a l b eve ra g es i n d u s t ry i s estimated to be to the tune of 1.6 trillion USD with a steady growth rate of 2-3 percent per annum, with almost 60 percent coming from the non-alcoholic category. Major drivers for growth are the growing urbanisation, growth in disposable incomes and the growth in population, particularly in the Asian and African continents. Health and wellness awareness is a trend which has significantly impacted the food and beverage industry during the recent years. Not only does the increased focus on health and wellness induce sconsumers to make replacement choices (replacing ‘bad-for-you’ beverages with ‘good-for-you/ healthy’ choices), but it also creates new purchasing occasions through functional beverages. Consumers are increasingly looking at beverages to play new roles in their diets and health routines. Further with the advent of the millennial generation armed with smart phones and with the social media revolution sweeping all across the world, there has been the emergence of the need to be seen with beverages that are appealing to the eye and endowed with the so called health quotient.
Hammer Food & Beverage Business Review
The cool and hot beverage market of India is reflected by the evolution in our water market. Flavoured and fortified water are now the in thing in the India’s beverages market. Starting from plain drinking water presented in convenient disposable PET bottles to sachets, India is now witnessing vitamin fortified water. During the recent past, PepsiCo entered vitamin fortified water segment in India with Aquafina Vitamin Splash. Then there is O’cean fruit water, which is a wonderful blend of water, fruit juice, glucose, electrolytes and vitamins. Some years back, Beltek Canadian Water Limited, a bulk water company, did introduce the
Feb-Mar ’18
bEVERAGE Tea-Coffee Culture
brand WILD vitamin water in India, which is vitamin-enriched water. These are only some of the examples of healthy water players floating in the happening beverages market of the country. In addition, we also have the ‘Natural’ water sourced from the springs with added minerals. A classic example in this category is the brand named Himalayan.
Ethnic Juices Needs Exploration The carbonated drinks can be segmented into cola flavoured drinks, lime-lemon flavoured drinks, orange flavoured drinks and others. India’s carbonated drinks category, which is led by Pepsico and the Coca Cola, is experiencing tepid growth, owing to the health & wellness gaining market momentum in urban India. These soft drink giants have to localise many of their offerings with more incorporation of fruit-based beverages into their portfolio. However, the ethnic beverage is a segment that is largely unexplored in the country. India with its rich and diversified culinary legacy and multiple ethnicity presents a vibrant potential for ethnic beverages market. This could be the next frontier of growth in India’s beverages industry, if
Feb-Mar ’18
tapped seriously. Brands like Paper Boat from Hector Beverages have tapped into the nostalgia element and popularised their ethnic beverages. It has flavours like thandai, jamun, serbet-e-khaas, rose tamarind, chilli guava, jal jeera, aam panna in its ambit. With sugar earning a bad name, what is surprising is that these large corporations operating in India have not yet tapped into the health benefits of spices and balanced the sugar with semi-savoury beverage options. A rich treasure-trove of concepts in this direction are yet to be mined and those who do it successfully will reap the early bird rewards.
Hammer Food & Beverage Business Review
Tea is a ubiquitous drink in India. 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, after water. Almost 85 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. Tea is not only the most popular beverage in India after water but its production in India has been showing steady increase over the years. India recorded total tea production of 1233.14 million kg during the financial year 2015-16. As compared to 2014-15 figures, the total tea production in the country registered an increase of 35.96 million kg during 2015-16. According to the statistics of Tea Board India, we can find that the tea production in India increased from 1095 million kg in 2011-
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bEVERAGE
12 to 1233.14 million kg in 2015-16. Today India is the world’s second largest producer and second largest consumer of tea. According to Tea Board India, during 2016-17, the production of tea in India was 1250.49 million kg, which is the highest production of tea during a fiscal, in the Indian tea industry. From black tea leaves in pouches / cartons, to branded teas to masala tea to instant tea to green tea, India’s tea tastes are rich and diversified. The tea retail business in India can get a further fillip through 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. As far as tea lounges and cha bars go, 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. Coffee cafe market in India also shows great promise and potential. According to TechSci Research report titled India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021, coffee shops / cafés market in India was projected to grow at a CAGR of over 11 percent during 20162021, on account of the growing coffee culture among young population, increasing urbanisation, rising disposable income levels and changing eating and drinking preferences of consumers. Changing work patterns of business executives is also driving demand for such coffee shops / cafés, as these outlets offer services such as free Wi-Fi, entertainment zones, etc., the report noted. The report was published in January 2016. Both tea and coffee drinking in urban India is getting or rather already got a trendy character. We have graduated from teas at
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familiar roadside kiosks in kulhads to sleek tea lounges and cha bars, and from filter coffees at homes to coffee houses infused with intellectual atmosphere to cosy café cafes infused with the ambience of casual chatter of the young and the young at heart. At the same time, we are now witnessing filter coffee being made available at a growing number of places along with smart mixes which deliver the taste of heaven (oops, I mean filter coffee).
Other Happening Sectors Dairy-based beverages segment in India i s ex p e ct e d t o s e e p o s i t i v e traction with a huge thrust on the investments happening from both the cooperatives as well as the private players in the industry. India should actually take the lead and establish itself as the numero uno in this category. Health & nutrition is expected to drive the growth in this category, in India. Fruit juices business in India is also a very much happening market. Gone are the days of plain orange and apple juices. Many among today’s generation demand a heady cocktail of tastes and flavours. They are also looking for experimentation and innovation in their beverage choices. In this market uncommon juice options like wood apple juice, plum juice, black currant juice, etc. if packaged and marketed intelligently, can bring impressive business. There is a lot of potential to introduce refreshing dimensions in the fruit juices business in India. Also keeping the Instagram generation in mind, beverage blends / innovative mocktails should see rapid explosive growth among the breed of new experience demanding consumers.
Energy is Here Energy drinks, performance drinks, drinkable
Hammer Food & Beverage Business Review
breakfasts and beverages as snacks are also likely to gain currency in the Indian market, in the near future. Though the energy and sports drink market in India is at a nascent stage, but they have impressive potential to grow, in the near future. According to the report of Mordor Intelligence titled India Energy Drink Market -Market Shares, Forecasts and Trends (2018 - 2023), India’s energy drink market was valued at 155 million USD in 2017 and is expected to register a CAGR of 9 percent during the forecast period, 2018-2023. The time-starved generation, growing h e a l t h c o n s c i o u s n e s s a n d g ro w i n g partying culture in urban India are the factors influencing the popularity of these beverages. According to the abovementioned report, long and erratic working hours and the trends of social gatherings are driving Indian consumers towards the consumption of energy drinks, which are primarily classified as non-alcoholic, caffeinated beverages. In this scenario, sattu, our very own energy drink, can be better explored in beverage solutions by India’s organised beverage industry. Sattu drink in a variety of flavours and nutrition packed ingredients can soon fly from supermarket shelves, if marketed intelligently. Overall, the world of beverages is much more diversified in post-modern India, than it was ever before. There are a plethora of consumer choices on offer. Beverages catering to a host of functional benefits are now a reality in India. The existing non-alcoholic beverage players and start-ups in India could expect that beverages which are of improved quality, are innovative, or fortified with nutrients to have a market edge among discerning consumers in the country.
The writer is the former MD of McCain India and has worked 25 years in the food & beverage industry in various roles.
Feb-Mar ’18
FROM TECHNOLOGY TO TASTES:
What’s New & What’s Next
FIND IT ALL AT NRA SHOW® 2018 More than 66,000 foodservice professionals from around the globe will gather in Chicago to be inspired by celebrity chefs, get revenue-increasing tips from industry experts and test-drive innovative technology.
Join us and find solutions to your biggest business challenges. REGISTER TODAY: U.S. Department of Commerce Offices: Bengaluru and Mumbai Call: 91-80-2227 6402 or 91-22-2672 4407 Email: Srinivasa.Murthy@trade.gov or Noella.Monteiro@trade.gov Feb-Mar ’18 Visit: Restaurant.org/Show
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©2018 National Restaurant Association. All rights reserved. The Commercial Service logo is a registered trademark of the U.S. Department of Commerce, used with permission.
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THEME CUISINE
Timeless Tastes from
Gujarat By Sharmila Chand
G
ujarati cuisine is predominantly vegetarian, spruced with nutritional values. Its delectable dishes range from starters named farsan to main course and desserts. The breads in Gujarati cuisine are known as bhakris in which bajra roti is very popular. Among desserts, shrikand and doodh pak are very popular in Gujarati cuisine. The widespread popularity of shrikand goes much beyond Gujarat. A Gujarati thali is the highlight of Gujarati cuisine. It comprises of rotli, kadhi or dal, rice, and shaak/sabzi. Some of the dishes from this coastal state are stir-fried, while others come across as boiled. While the regular meal of a typical Gujarati family is dal-bhat-rotli-saak, on special occasions or festivals they prepare an array of items for Gujarati thali including a variety of farsans and sweet dishes.
Gujarati dishes usually have slight sweet flavour, sometimes even jaggery is used as an alternative to sugar in dishes from Gujarat. Gujarati eating style entails a certain order in serving. For example, when kadhi is being served, a dal preparation like mug ni dal or vaal is also served on the platter. Interestingly, raita, although made of yogurt, would not be a part of such a thali. Sweets like ladoo or lapsi, which are wheat-based, would find place in dal-based festive meals in Gujarat. Nylon khaman dhokla, raasawala dhokla, bajra bhakri, methi thepla, kathiawadi akha adad, K athiawadi stuffed onion, Kathiawadi dhokli nu shaak, dal dhokli, khichidi kadhi chaas, sukhdi /gol papdi are some other tempting dishes from the fascinating state of Gujarat, where tradition amalgamates
beautifully with post-modern age.
Spices & Seasonings An impressive array of spices and seasonings play their role in Gujarati cuisine. Significant spices and seasonings commonly used in Gujarati cuisine are hardar o r havej ( t u r m e r i c p owd e r ) , cardamom, cumin, coriander, tamarind, saffron, jaggery, kokum (garcinia indica), fenugreek seeds and leaves, mint, asafoetida, cloves, ginger powder, lal marchu (cayenne pepper), chaat masala, mitho limbdo (curry leaves), lilu marchu (green chilli) and garam masala (a combination of spices roasted and powdered).
Tastes from Kathiawad Gujarati cuisine varies in flavour and texture
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Hammer Food & Beverage Business Review
Feb-Mar ’18
THEME CUISINE
from one region to another region of the state. One can say that Gujarati cuisine has several branches. The most distinct style of Gujarati cuisine are from Surat, Kachchh, Kathiawad and North Gujarat. Kathiawad cuisine comes from Kathiawar, a peninsula in western Gujarat. Kathiawar is part of the Saurashtra region of Gujarat.
Kathiawari thali is different from the typical Gujarati thali for its characteristic use of spices and its generous use of garlic and onions. B u tte r m i l k a n d lassi a re two quintessential items in Kathiawari thali as against aam ras, which is served to begin the meal in a typical Gujarati thali.
Some Highlights of Kathiawadi Thali Menu Sev Tameta nu Shak A sweet, salty, tangy, spicy shak made from tomatoes and sev, is a popular dish. To prepare this dish, diced tomatoes and onions are sautéed with oil and spices and then cooked in steam. Crispy sev is added as a garnish at the time of serving along with freshly cut coriander. Undhiyu Undhiyu derives its name from the Gujarati word undhu, which means inverted. It is a classical Gujarati dish made in an inverted clay pot. It is a special winter delicacy made with fresh produce like eggplant, crunchy muthiyas (fried chickpea flour dumplings), potatoes, yam, green peas, bananas and beans. The dish is slow-cooked to perfection with buttermilk, coconut and spices. Khandvi This famous dish from Gujarat comprises thin layers of gram flour cooked with buttermilk and rolled up, seasoned with sautéed sesame seeds, curry leaves, coriander, sautéed
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cumin, mustard and coconut. Also called suralichya wadya in Maharashtra, it is a popular snack among Gujaratis and Maharashtrians alike. Thepla Made from gram flour, whole wheat flour, fresh fenugreek leaves and spices, these flatbreads are healthy snacking options with a long shelf life. Theplas are usually served piping hot with fresh curd, pickles or chundo. They make wholesome meals. When accompanied by a cup of steaming hot tea, they can make for a sumptuous breakfast or a great snacking option, especially during the monsoon. Gujarati Kadhi No Gujarati thali can have a ring of completeness without the kadhi. Distinctively recognised because of its white colour, this is a traditional dish made of sour curd, spiced with thickened gram flour and sweetened with jaggery or sugar. The texture of this sweet and spicy, thin soup-like kadhi can be enhanced with the addition of koftas or pakoras.
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For spicy food lovers, kathiawadi style from Saurashtra region is extremely popular as they have some real spicy recipes. The most popular dishes from Kathiawad cuisine are bhakri’s, eggplant curries, stuffed chillies, undhiyo, patra, dhokla, and dhokli. Kathiawari thali has papad and tadela marcha ie fried green chilies, which are served right at the beginning of the meal. Papad i s a l s o u s e d i n m a k i n g curried dish called papad ki sabzi. Sev tamatar subzi, dahi bhindi, tindora nu shaak (sweet and savoury ivy gourd), and dal are significant items too in this thali. Kathiawari thali also has some seasonal dishes depending on the fresh produce like ringana methi nu shaak (eggplant cooked with fenugreek leaves) or bharela ringan (stuffed eggplant). Lasania bataka (boiled potatoes cooked in ginger garlic and tomato mix), and Kathiawadi dhokali nu shak (gram flour dumplings in spicy gravy) are also some of the other popular delicacies comprising the thali. Rotli (rotis) and bakhris (made of bajra) with huge dollops of ghee or butter is a delightful item in a typical Kathiawadi thali. However, what steals the show in this thali is spicy tikhari or kadhi (unlike its sweet counterpart in the Gujarati thali). Khichdi or undhiyo can be called the stars of the Kathiawadi thali. After the meal, gol and ghee, a popular dessert preparation of the Kathiawadis, is not to be missed. It is made with melt-inmouth jagerry and desi ghee, to conclude the gala feast. n
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R est a ur a nt
Jamun Celebrates India’s Culinary Diversity By Sharmila Chand
A
new fine dining eatery which I truly love for its uncommon name, inviting décor and most importantly for its regional diversity of cuisine is ‘Jamun’ at Lodhi Colony market, New Delhi. As you step in, the pleasing vibes of a simple abode of Southern India, with accents of jamun palette, engulfs you. There is an interesting story behind the concept of this quaint restaurant. One autumn afternoon, Rakshay Dhariwal (the brain behind Delhi’s well-known restaurants such as PCO, ATM and PDA) stepped on a jamun or black plum, which had fallen from a tree right outside where Jamun restaurant now stands. He recalled the fruit as his father’s favourite and decided to name his next culinary venture under the ambit of his company, Pass Code Hospitality, as ‘Jamun’.
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Quaint Décor The interiors of the restaurant reflect a Mangalorean verandah style cafe, enhanced with terracotta-tiled canopy laden with bougainvillea, pretty arched windows,
Hammer Food & Beverage Business Review
knotted cane furniture and glittering copper tableware. All these in the subtle backdrop of lilac palette. One can make out the efforts taken at minute detailing in every single element.
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R est a ur a nt
"With a focus on freshness and ‘farm-to-table’ philosophy, Jamun’s food and beverage menu is about authenticity and honesty, with a slight accent of style - a concept that we will be marketing heavily to the Indian hospitality and tourism industry." Rakshay Dhariwal, the Managing Director of Pass Code Hospitality Pvt.Ltd.
Designed by Anica Kochhar of Phenotype A rc h i te ct u ra l D e s i g n Ce l l w i t h s oft furnishings, and with accents by Drishty Vaswani, the space truly speaks volumes of a well defined character.
Comprehensive Regional Fare A carefully researched menu boasting of over 70 dishes induces you to celebrate regional diversity and rich heritage of Indian cuisine as you here have the choice of authentic dishes from Kashmir to the
Deccan. “We are aware that usually each state of India has three to four mainstream recipes, on an average. Here we wanted to bring forth the limelight on India’s regional recipes the way they are cooked at home, and food enjoyed by locals in India,” disclosed Executive Chef of the restaurant, Rahul Gomes Pareira aka Chef Picu. I began my meal with Kashmiri delicacy Bharwaan Guchhi with mint chutney. It was delicious as tandoor roasted morels
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R est a ur a nt
were stuffed nicely with water chestnuts and button mushrooms. Next came Ratalu Ki Tikki as recommended by Executive Chef Picu, roasted shakarkandi and chana dal with almond crust. Do not miss his signature dish from Covelong, Tamil Nadu - Karuveppilai Curry Leaf Specials, which are wok tossed prawns or lobster with curry leaves, shallots and spices. Mains too have an extensive choice where Shukto from West Bengal, Nadru Yakhni from Kashmir and Sadhya Avial from Kerala stand out for vegetarians. Chicken Xacutti (which has Chef Picu’s family recipe from Goa), Jamun’s Butter Chicken and Lamb Paaya Curry are some of the highlights from the non-vegetarian section of the menu of the restaurant.
Signature Dishes The a-la-carte menu at Jamun is truly extensive with several signature items like Bharwaan Guchhi (rare Kashmiri morels stuffed with water chestnuts, white onion and yoghurt), the authentic Chicken 65, the Maharashtrian Thecha Bhindi and the Goan Tenderloin Croquettes. Not to miss the six specialty chutney dips made in-house with secret recipes. Thalis a re h i g h l i g h t of t h e m e n u . Roganjosh, Rajasthani Gatte Ki Kadhi, Bhuna Palak, and Karuvepellai Prawns a re v e r y w e l l m a d e . K a r u v e p e l l a i Prawns presented on a kettuvallam (houseboat in Kerala) can transport one
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to the languid and serene backwaters of Kerala. And the Jamun Poori prepared with beetroot reduction makes for a complete meal. There is an Ayurvedic Thali too meant for diabetics and health conscious. At this restaurant, do not miss the desserts. The beautifully-balanced Rajasthani Ghewar to p p e d w i t h M a h a ras h t r i a n Shrikhand is delicious, but the real star is the Jamun Kulfi, an iced sorbet of the fruit itself, giving you a fresh take of relishing the humble fruit.
Headiness at Jamun
Executive Chef, Rahul Gomes Pareira aka Chef Picu
The bar is impressive. There are interesting remixed versions of known cocktails and some outstanding concoctions with good old Indian ingredients. For example, Jamun Old Fashion and Gin & Tea Punch; mocktails like Jamun Kaanji and Royal Cider are the stars. Kaala Khatta with vodka, the Kokum Daiquiri (comprising infused kokum, rum, lemon juice and sugar) with a spicy undertone are the signature beverages; not to be missed. Fo r m e, s i p p i n g o n t h e d i g es t i ve pathimugam (sappanwood) infused water at the end of the meal was the best way to culminate an exclusive culinary fare. Jamun also offers South Indian breakfasts on weekends, which is another reason to enjoy the place. There is a section dedicated to organic products and home-made chutneys and pickles; one huge draw for me to visit Jamun time and again.
Hammer Food & Beverage Business Review
Feb-Mar ’18
"Jamun is about celebrating regional diversity and rich heritage of Indian cuisine. With a promise to satisfy the most acute craving for feel-good Indian food, Jamun brings back forgotten recipes and popular Indian dishes from the Indian heartland, which are served in light and healthful manner at Jamun, the way they are served up in homes across the country."
5 TRADE DAYS ACROSS 11 HALLS 107,000 SQM
>2,000
EXHIBITORS
CONTACT US
>55,000 >2,000 VISITORS
HOSTED BUYERS
JOINTLY ORGANIZED BY
Ms Lynn How Koelnmesse Pte Ltd. Tel: +65 6500 6712 l.how@koelnmesse.com.sg Feb-Mar ’18
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che f voice
Thriving on Perseverance and Creativity By Sharmila Chand
Chef Subrata Senapati is a young and talented Chef, heading the kitchen at Treehouse Neptune, Panaji, Goa as an Executive Chef. He is very hard working and has extensive experience at various hotels and restaurants. Chef Subrata is known amongst his team members as someone who is always looking for innovation and improvement in his culinary offerings at the hotel. His regular guests often remark that the breakfast he offers in the hotel improves with every visit of theirs. His main focus is to get the right ingredients to derive the right flavours, which induces positive feedback from his diners. The excerpts of the interview with the seasoned professional are given below: How do you define yourself? I believe in hard work and there is no short cut to it. So I define myself as a ‘self made man.’
What is your philosophy of cooking? Cooking is one of the greatest joys I have attained; hence my philosophy of cooking is ‘Cooking is joy & happiness’. It gives me great pleasure in cooking and whatever I cook, I cook it from the heart.
Had you not been a Chef then what would you have been? If I were not a Chef then I would have been the owner of an organic fruit and vegetable shop. I think in the coming years this business will be in great demand, as we
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see and experience a lot of adulteration in the fruit and vegetable market.
What is/are your source/s of inspiration? I have been very fond of watching cooking shows and they have always been my inspiration. I have been following Chef Gordon Ramsay and Chef Sanjeev Kapoor since my childhood and I take my inspiration from them.
Any awards won? My guests’ positive feedback are my awards. I have also achieved 1st prize in Cutting & Chopping Competition at Chances Casino. At Treehouse Neptune I have bagged the award of ‘Service Dil
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Se!’ given for exceptional work throughout and for getting positive comments on TripAdvisor. Let me add, one guest even gifted me an expensive watch as he was very happy with my food. In fact, I have been rewarded with several guest comments on TripAdvisor.
Talk about a challenging situation in your work and also how did you successfully manage that situation Challenges are part of work. I have also faced many challenges, where you have to cater to unplanned situations and at the same time keep up the image of the company. But in such situations I never lose my cool and I am always determined
Feb-Mar ’18
che f voice to deliver the best in least possible time. For me challenges act like a booster. Once at a hotel, we had an unplanned lunch for 50 persons, and I just had two hours to cook and serve the meal. This was a challenge but I was determined to achieve it. Every job has problems and challenges and they are part of work but if you take it easy and concentrate on your work you can overcome any problem.
What is your definition of success? Success has been defined in many ways. Some say it is about power and for some it is money, but for me success is attaining the self satisfaction and peace of mind. I don’t need to have power or money to be successful.
What is your professional strength? My strength is my family.
What is your favourite holiday destination? My hometown ie Balasore in Orissa is my favourite holiday destination.
How do you de-stress yourself? I de-stress by going for a walk at the beach.
Feb-Mar ’18
If you had to describe yourself in one word what would it be? It is hard working.
How do you rate yourself as a Chef? I cannot rate myself right now; I am still learning to become a great Chef.
What is your favourite spice? It is cumin.
Who is your favourite diner? I like to treat all my guests alike.
years from now? I want to see myself as the Treehouse hotel chain’s Corporate Chef.
What are your future plans? I want to make my own identity as a Chef and keep on learning about different dishes and various other cuisines.
What is the best career advice you have received? My mother gave me the best career advice. She said that whatever you do you should enjoy it and never give up on your dream. This advice has helped me a lot.
What is your hot selling item? Chicken lollypop is my hot selling item.
The best compliment you have received? One of the guests once complimented me that your food makes for a wonderful experience at Treehouse Neptune.
Lessons learnt in the kitchen? Always have patience while cooking and always be alert at all the times.
Where would we see you 10
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What would you recommend to someone interested in working in your field? Just follow your dream, and don’t g i ve u p. B e i n g a C h ef i s l i ke b e i n g an artist; here there is a lot of scope for creativity and there is no limit for exploring yourself. Also one thing that I have learned from Treehouse Hotels is ‘Service Dil Se’. This is our philosophy at Treehouse. I suggest all the people interested in taking up career as Chef to follow ‘Service Dil Se!’ principle.
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INTERVIEW
Driven by Passion By Sharmila Chand
A seasoned professional, Rohit Malhotra, Business Head — India Operations, Barcelos India, has over 21 years of experience behind him. He has had the chance to work in Australia, New Zealand, Singapore, Sudan, Egypt, South Africa, UAE, Uganda and India. F&B is his passion and over the years he has worked for many renowned domestic and international brands like TGIF, Chili’s, Nando’s and Barcelos. Business development, brand strategy, operations, start-up, procurement and logistics, marketing strategy and team building are his core competencies. It was he who worked on and introduced the Barcelos black burger, which went onto to become a sensation. The Sangria Bar is another feature that he has worked on and is working to make it the next big thing for Barcelos. The excerpts of the interview with the seasoned hospitality professional follow: What do you enjoy most about being a leader of your team? I have always been a part of the hospitality sector. I enjoy learning new cuisines, flavours and cultures. Innovation is another exciting part of my profession. In our profession innovation allows one to express oneself through food and curate new dishes.
What do you dislike the most? People in the Indian hospitality sector are yet to get their due credit and be acknowledged. It can be quite a thankless job and yet you see everyone doing it with a smile on their face! People in hospitality rarely complain; customers have that privilege!
Is your job challenging? Can you cite some of them? Certainly, my job is challenging. The possible challenges in my job includes long working hours, less personal and family life, paucity of skilled manpower, and high rentals. I was not at home on my last two
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birthdays! I was travelling for work. This is good enough reason for a family to get upset.
If you could change one thing about your job, what would it be? I would like to change guest behaviour and expectations, if it were in my hand. When one walks-in for a different experience one should be experimental and open to what he/she is about to receive.
Can you suggest any tips or insights for people interested to work in the field of food service?
good learning. Also being the Business Head for the brand in India, I need to ensure that my team and brand are always running up to the mark.
What is the USP of your F&B outlets/ brand? Barcelos is known for its black burger and happens to be the first player in the Indian F&B industry to do this. It is also famous for its peri peri sauces and the Sangria Bar.
Anything else you would like to say?
Look for long-term gains when you work. Hard work needs to be persistent and you need to look at the long-term plan. Sometimes it doesn’t pay off immediately and one needs to work harder. Team work is also key for running a successful business.
To new start-ups in food service business I would advise to do some solid research before jumping in. Start this business only if you can work daily with your team. One needs to be involved with daily chores and activities to ensure success in our business.
Finally, how is your experience at the present job?
What is your take on the hospitality business in general?
I have lots of responsibilities here. My operations involve working with every department. It is exciting and makes for
This is the only industry where I worked in my life. It is not only my profession, but also happens to be my passion.
Hammer Food & Beverage Business Review
Feb-Mar ’18
Feb-Mar ’18
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p roduct p review
Glassware
For Your Taste Buds Only
The brand StölzleLausitz stands for innovation and quality. It is endowed with lead-free, crystalline glass, brilliance, high breakage and dish-washer resistance (certificated for 1,000 rinsecycles) as well as an ideal price/qualityratio. Stölzle is specialised in producing machine pulled and melted stems. These crystal clear glasses have neither joint between stem and bowl nor seamlines; with characteristics similar to hand made glasses. Professional design facilitates optimum performance and appreciation of beverages. Sommeliers, hotels, restaurants and winemakers benefit from these characteristics of Stölzle glasses. Around 40 million glasses per year a re p ro d u ce d in Weisswasser, Germany and are exported all over the world. T h i s y e a r, Stölzle introduces three new styles of glassware under: Coffee ‘N More, Event meets Olympic, and Twister meets Olympic. The oriental tea glass was the inspiration for the design of Coffee ‘N More glassware range. It is suited for hot and cold beverages like tea, coffee, and even cocktails. The mouth-blown thermo-glass made of borosilicate glass is doublewalled, dishwasher safe, and suited for the microwave. Event meets Olympic adds a new layer of beauty to the already well-crafted stem glass. The elegant and classic glass series is perfect for wine or sparkling wines like champagne. The glasses are made from 100 percent lead-free crystal with brilliant clarity and are dishwasher safe. They are extra robust and, therefore, offer optimum durability. Twister meets Olympic adds the signature 'twist' to the original tumbler glasses. The glasses are suitable for water, juices, cocktails, wines, and even as an atmospheric storm lamp! These glasses are made from 100 percent lead-free crystal and have been sprayed with organic ink from the outside. The glasses present the perfect combination of optimum durability and elegance and are also dishwasher safe. Soft Sensations Pvt. Ltd. ramangrover@hotmail.com
Kravour Group is a quality conscious & leading manufacturer & importer of quality food products in India. It has factory at Vasna-Chancharvadi, Ahmedabad to manufacture wafer biscuits in various flavours & sizes. Kravour is a group of proactive, well qualified, young and dynamic professionals, who have experience of working with leading Indian corporates and multinational companies. With over 20 years of collective experience in the food industry, Kravour is well positioned to conduct trade with both local & overseas companies in a pragmatic manner. The brands offered by the company includes: Kravour Wafer Biscuits (India), Kravour Wafer Rolls (Indonesia), Dip-Ii Biscuits Sticks (Malaysia), Cavendish & Harvery Confectionery (Germany), Ehrmann Yogurt (Germany), Kuchenmeister Cakes (Germany), Stute Jam (the UK), Krave More Sparkling Juice (Belgium), Kravour Biscuits (Belgium ), Caferosta- Candy (India). The company has a chain of distributors, spread across various states of India, in major cities of the country. They help service most super market chains and independent retail stores in their areas. The company has its own direct sales team of 40+ executives, who provide support to its distributors in terms of generating sales from all trade outlets including modern trade. Kravour Foods Private Limited prasan@kravourfoods.com
Innovative Kitchen Products New India was established in 1946 and since then have been serving the industry amidist its ever expanding customer base all over India, which includes some of India’s premier hospitality houses. New India offers a wide range of commercial kitchen equipments specially for Italian cuisines like Pasta Machines by IMPERIA (Italy) for making fresh hand made pastas and raviolis, Multipurpose Machine by REBER (Italy) with optional attachments like tomato strainer for fresh tomato puree, which can be used to make pizza and pasta sauce, Meat Mincers, Sausage Fillers, Pasta Press, Vegetable and Cheese Slicers, Shredder & Graters among others. The New India Electric & Trading Co. nietco@hotmail.com
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Fully Automatic Gas Clay Tandoor Munnilal Tandoors introduced world’s first fully automatic gas clay tandoor. This remarkable tandoor drew the attention of the domestic as well as international buyers, which included Chefs, other F&B industry specialists and others. With this innovative tandoor having several astounding features, while keeping the specialties of traditional clay tandoor, Munnilal sets a new standard in the F&B industry. The fully automatic gas clay tandoor comes with: auto ignition — it allows you to never light the burner manually. In addition, a flame failure device continuously monitors any gas leakages; self-flame sensor shuts off the gas supply if there is no flame; auto temperature control relieves the use of hands to sense the heat (temperature), rather it allows to achieve desired temperature for consistent cooking results. There are also indicators to find out any fault. In addition, all components used for the automation of the tandoors are certified and in compliance to international gas standards to ensure safety of the user. Munnilal firmly believes people will treat this innovation as the biggest revolution in the tandoor industry, as this is the need of the hour. The product is user-friendly and safe for the environment too. All of these user-friendly features come in an enclosed body, which certainly makes this new tandoor model an innovation for the F&B industry. Munnilal Tandoors Pvt. Ltd. sales@munnilaltandoors.com
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Enquiry on Visiting: Ms. Komal Sanghvi, Promosalons India, T: +91 22 6610 0401 E: ksanghvi@promosalons.com Feb-Mar ’18
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BUSINESS OPPORTUNITY
Meat Mincer
Tomato Strainer
Grater
Cookie Press Restaurant
Ipasta
Slow Juicer
Pasta Presto
Ravioli Moulds
Millegnocchi
Vegetable - Cheese Slicer-Grater-Shredder
Vacuum Sealing Machine
Sausage Filler Machine
The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 400 023, Tel : 022- 22651177 / 22651597 Cell : 9833411770 E-mail:nietco@hotmail.com, * www.nietco.in,
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* FIC - FRONT INSIDE COVER * BIC - BACK INSIDE COVER * BC - BACK COVER
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DELENG/2005/14944
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