Food & Beverage Business Review (Feb-Mar 2019) - 16th Anniversary Issue

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Hammer Food & Beverage Business Review

Feb-Mar ’18

Spain is the origin of more than 90% of olives consumed in India

Where can you find OLIVES

FROM SPAIN

in India?

THE FORMATS YOU CAN FIND IN THE INDIAN MARKET

JARS

Supermarkets

Traditional markets AND kiranas

Seven olives a day represents just 37 kcaL.

TINS

POUCH

Foodservice

ESSENTIAL AMINO ACIDS

OLIVES FROM SPAIN

Contain all the essential amino acids that serve as an antioxidant.

A C

VITaMIN

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For the second year indian chef Saransh Goila is the ambassador of OLIVES FROM SPAIN, whose customized recipes represent the infinite possibilities of OLIVES FROM SPAIN within the Indian cuisine.

www.olivesfromspain.in

olivesfromspainindia

Feb-Mar ’19

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) Layout & Design Hari Kumar. V Abhishek Singh Rathore Production Assistant Mamta Sharma Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma

F

ood is a major part but restaurant need to first understand how the guest is served best to be different from the masses. Seafood is now popular in most of the restaurants around India. It is available all time, even in off-seasons, to offer the year long experience to the customers. Cover Story takes a look at the health benefits of seafood and the cuisines which make it one of the most cherished victuals.

Everyone loves enjoying rich and delicious food that delivers new tastes and flavours. People who cook for a passion love serving cuisine that will excite their customer’s taste buds. Though enjoying new flavours is always exciting, the plate the food is served on is just as important. In fact, the way you present your cuisine could make or break your business. Don’t forget the impact crockery and glassware will have on your business and customers. The business story stress upon the role of tableware in offering comprehensive dining experience to the guests.

One of the effective ways for food service businesses to become environment-friendly is through the use of edible cutlery. Feature story discusses how the usage of edible cutlery has become popular in India’s food service industry and how it would curtail the usage of plastic spoons and plates.

Date is a healthy and tasty fruit, which can enrich our day-to-day diet and can add more sweetness and health to our eating out adventures.

Learn more about it in the Agri story.

With more and more people showing their preference to go for products that are organic and low on sugar content, know about the new opportunities to start ventures dealing in fruit jams and jellies to cater to the new breed of consumers in processed food section.

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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

Website: www.fbrmag.com E-mail: info@hammer.co.in © 2019 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. 500 and for overseas it is US $180, 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

Feb-Mar ’19

Contents F E B R U A RY - M A R C H 2 01 9

Cover Story

26

Departments

Soul Stirring Seafood Event 04

Business

36

Improve your business with... Elegant Dinnerware

FEATURE

News 10 42

Appointment 20

It is Time to Eat Your Spoon !

agri

46

A Sweet Date with Health

processed food

Report 22

Chef Voice

56

Health & Nutrition

58

48

Jam of a Business

profile 52

Hygiene 62

Diverse and Delectable Platter at Imagica Product Preview

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Restaurant 54 A Feast for All Senses!

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Hammer Food & Beverage Business Review

Interview 72

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event

THAIFEX-World of Food Asia 2019

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HAIFEX-World of Food Asia returns for its 16th edition from 28 May - 01 June 2019 at the IMPACT Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand, for best of the food and beverage industry. The region’s major dedicated F&B trade show is the strategic gateway for companies looking to penetrate the industry in the ASEAN and Indochina regions.

In 2018, THAIFEX-World of Food Asia received a total of 13,110 international trade visitors from over 150 countries.

This brought the total trade visitor count to a whopping 62,039, the largest visitor attendance at the tradeshow to date.

This year, THAIFEX-World of Food Asia is expecting more than 2,500 exhibitors from more than 40 countries with new country groups from Brazil, Poland, and Spain. The show is expecting 68,000 trade visitors, a 10 per cent increase from the 2018 show.

Thaifex is also organising this year visit of more than 2,000 top-rated hosted buyers.

An Elevated Tradeshow Experience As a show geared towards the facilitation of quality business and trade deals, THAIFEXWorld of Food Asia 2019 will feature a new and improved hosted buyer experience.

The hosted buyer program was a huge hit in 2018, with 2,168 international buyers attending the show. This year, hosted buyers will be able to pre-select the exhibitors they want to meet ahead of time to ensure that appointments during the show days are productive and meaningful.

An exclusive membership card, the THAIFEXclusive Card, will be issued to top buyers for quick access to the show with exclusive benefits such as complimentary F&B, concierge services, Wi-Fi access, massage as well as luggage delivery and storage.

Furthermore, to enhance the visitor experience, THAIFEX-World of Food Asia 2019 will be introducing River taxi rides to reduce travelling time to and from Bangkok’s city center, an additional transportation means to the free shuttle bus service (chargeable service). It is providing an improved and larger exclusive Guest Club, faster self-check-in system, with self-print

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counters readily available at all registration counters and official hotels around Bangkok.

It is also offering express luggage delivery from showgrounds to airport (chargeable service; 1 pc complimentary for Hosted Buyers) Innovations and Trends THAIFEX-World of Food Asia presents 11 masterfully crafted trade shows across all 11 mega halls at the IMPACT Exhibition and Convention Center, including Coffee & Tea, Drinks, Fine Food, Food Service, Food Technology, Frozen Food, Fruits & Vegetables, Meat, Rice, Seafood, and Sweets & Confectionery.

Making its debut this year is the T H A I F E X f u t u re Fo o d E x p e r i e n c e + , showcasing trends and innovation in foodservice relevant to quick service and

fast food restaurants, cafes, bars, caterers, and hotels. Visitors can expect talk shows, product demonstrations, and workshops presenting revolutionary technology, products, and designs specially curated from THAIFEX-World of Food Asia exhibitors, trending international innovators, and upand-coming regional start-ups.

The THAIFEX Halal Market and THAIFEX Organic Market is also making a comeback this year, along with the improved THAIFEXtaste Innovation Show.

The exclusive knowledge partner, Innova Market Insights, will have live presentations on the top 10 consumer trends that are taking product development forward with insights on packaging, technology and flavour drivers. Visitors will also get insights into the Top Innovative Products.

In addition, the innofood Asia Conference returns, this time as a joint conference with the Thailand Food Innovation Forum.

Across 2 days, speakers will explore how collaborations in technology, food and design are revolutionizing the way food is viewed and interacted with.

Supporting Programs Back for its 8thedition, the Thailand Ultimate Chef Challenge (TUCC) gathers teams from around the region vying for the coveted titles of “Best Ultimate Professional Chef Award”, “Best Ultimate Junior Chef Award”, and “Best Ultimate Pastry Chef Award”. New classes designed for the next challenge will include the "Asia Gourmet Challenge".

TUCC will also host the qualifying round of the Global Chef Challenge, featuring chefs from across 10 participating countries competing in the “Global Chefs Challenge”, “Global Chef Pastry Challenge”, and “Global Young Chefs Challenge – The Hans Bueschken”.

THAIFEX-World of Food Asia is jointly organized by world leader in organising food and food technology events, Koelnmesse, the Department of International Trade Promotion, and the Thai Chamber of Commerce.

F o r f u r t h e r i n f o r m a t i o n v i s i t : w w w. thaifexworldoffoodasia.com

Hammer Food & Beverage Business Review

Feb-Mar ’19

Ownership Rights Reserved

Mfrs. & Exporters of Stainless Steel Cutlery, Hotelware & Lifestyle Products.

Cutlery

Chafing Dishes

Tableware

Counters

Buffet

Hotelware Products

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Hammer Food & Beverage Business Review Feb-Mar ’19 5 Email: v_khurana@venusindustries.in ; www.venusindustries.in

event

Aahar 2019:

Going Strong against odds

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AHAR – The International Food & Hospitality Fair took place at its regular venue of Pragati Maidan, New Delhi. AAHAR 2019 happened to be the 34th edition of AAHAR, which is regarded as the largest fair in the food & beverage and the hospitality sectors in India. The mega show for the food & beverage and hospitality industry took place during 12th -16th March 2019.

The show over the period has grown by leaps & bounds but due to renovation of the VENUE - Pragati Maidan, the area was reduced due to lack of space available.

It was a logistic nightmare for the ITPO to handle such a large show against all odds. Though there were multiple issues related to organisation of the show, still it witnessed good participation and visitors during five days of the event.

During the recent years and even today Aahar is regarded as a well-known

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destination for global vendors and sourcing professionals from the food & beverage and hospitality industry. With the food industry in India, currently growing at a CAGR of 11 percent, the potential for AAHAR is only expected to get bigger in the near future.

The event was meant exclusively for the business visitors on its first four days. The event was open for the business visitors and as well as for the general public on the last day of the event.

The event was being organised by the India Trade Promotion Organisation (ITPO), the premier trade promotion body of the Government of India. The event was supported by the Ministry of Food Processing Industries (Govt. of India) and Agricultural & Processed Food Products Export Development Authority (APEDA).

The associates for the event were All India Food Processors Association (AIFPA),

Hammer Food & Beverage Business Review

Association of Resource Companies for the Hospitality Industry of India (ARCHII), Food and Hospitality Support Association of India (FHSAI), Forum of Indian Food Importers (FIFI), and Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI).

AAHAR 2019 was demarcated into two concurrent exhibitions. ‘Hospitality India’ covered hotel & restaurant equipment and supplies and ‘Food India’ covered food, processed food & beverage products.

AAHAR 2019, like its earlier editions, did have an exhaustive list of products on display. They included fresh produce & dairy products; chocolate; desserts; bakery products & ingredients; organic & health products; frozen, canned & processed food; meat; poultry; sea food; cheese and fine specialty food; snacks; food additives and preservatives; coffee; tea; syrups; juices; energy drinks; other non-alcoholic

Feb-Mar ’19

beverages; alcoholic beverages, bakery & confectionery equipment; food preparation equipment & supplies; food processing & packaging equipment; refrigeration / chillers / freezers; tableware & glassware products; bar equipment & supplies; storage units; kitchen support equipment; housekeeping products & supplies; laundry & cleaning equipment; linen; furnishings; textiles; fabrics & apparels; bathroom fittings & fixtures; lighting solutions; cooling solutions; fitness & spa equipment; safety & security solutions; in-room technology and entertainment; hospitality support IT solutions; furniture & interiors; carts and trolleys among others.

Besides facilitating business, Aahar 2019 also provided an effective platform of great opportunity for the global food & beverage and hospitality industry to disseminate/gather relevant information and gauge ongoing and future trends, which

Feb-Mar ’19

can greatly benefit many participants at the fair. The mega event came across as an ideal platform for importers, overseas trade delegations and Indian players in the food & beverage and hospitality realm, and also for policy makers and media personnel to exchange knowledge and information. The event attracted a large number of business visitors. The prominent among them was a pavilion from China.

AA H A R 2 01 9 att ra cte d ove r 6 0 0 exhibitors from India, including foreign participants from 20 foreign countries.

The foreign exhibitors at the fair were from USA, China, Canada, Germany, Italy, Switzerland, Russia, Poland, and Turkey to name a few. Over the five days of the event, AAHAR 2019 attracted leading visitors from all parts of India.

There were new products and trends showcased during the five day event.

New companies from India and abroad

Hammer Food & Beverage Business Review

participated for the first time to showcase new product launches. HOTREMAI in ass o c i at i o n w i t h H P M F o rg a n i s e d a seminar on the purchasing trends in the hospitality industry.

The event was visited by a galore of professionals and entrepreneurs from the food & beverage and hospitality industry across the globe, which includes Executive C h efs a n d Exe c u t i ve H o u s e ke e p e rs , Hospitality Procurement Heads, Purchase Co n s u l ta nts a m o n g ot h e rs . L i ke t h e previous editions of the show, Aahar 2019 gave an impetus to the business potential of Indian food service and hospitality industry. Besides facilitating business, Aahar also served as a platform for the food & beverage and hospitality industry players to disseminate/gather relevant information and gauge evolving and futuristic trends which can greatly benefited many participants at the fair.

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event

SIAL China 2019

Providing a Unique Platform for Exchange and Business Opportunities with Asian Markets

S

IAL China, the largest food innovation exhibition in Asia will be held from May 14th to May 16th, 2019, at the Shanghai New International Expo Centre Shanghai, China. With an estimated 4,300 exhibitors covering199,500 sqm. of exhibition space and over 112,000 professionals expected to attend this year’s exhibition, SIAL China will provide food professionals with a unique platform for exchange and business opportunities with Asian markets.

In 2018, 28% of all international exhibitors and 62% of international visitors at SIAL China came from Asia, a key region for SIAL China organisers who have actively conducted promotional activities.

Asia's Dynamic Food Landscape How and what people consume in Asia is being impacted on a daily basis by technological innovation and a growing m i d d l e c l ass . I n 2 01 8 , c ro ss b o rd e r e-commerce trade was up 50%, which accompanied with advanced logistics and online shopping platforms helped Chinese consumers access and develop a taste for exotic food and beverages including fruit, seafood, and local specialty products which have traditionally been less commonplace on Chinese tables.

Meanwhile, in Asia Pacific, 63% of consumers view their mobile phones as their most important shopping tool. At the same time, Asia's middle class has grown significantly giving them financial access to imported goods. According to a 2017 study by the Brookings Institution, 88% of the next one billion people entering middle class globally will be from Asia, and by 2030 Asia's middle class is expected to reach nearly 3.5 billion people or 65% of the world's total population.

“Whether your objective is to understand more about the dynamic Asian market, or introduce products to world visitors, through our professional events, online match-making system, and marketing events, SIAL China is a convenient and effective way to start a dialogue with your target customers and partners.” said Jim Liu, President of SIAL China.

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EVENTS’ CALENDER HOTELEX 2019 1-4 April 2019 Shanghai New International Exhibition Center, Shanghai, China www.en.hotelex.cn HICSA 2019 (Hotel Investment Conference – South Asia) 3-4 April 2019 Grand Hyatt, Mumbai www.HICSAconference.com

Opportunities with Asian Markets At SIAL China 2018, all Asian countries experienced stable and steady expansion.

South Korea was among the top 10 countries in terms of pavilions floor space and the number of exhibitors, while Japan increased its presence significantly. In terms of professional visitors, Korea, Japan, Thailand, Malaysia, Singapore, and Indonesia were all one of the top 10 international countries.

Exhibitors and professional communities from Asian countries and regions have been active participants in SIAL China signature events like SIAL Innovation, a presentation of the world's most innovative food products.

At La Cusine, a demonstration area dedicated to foodservice professionals, chefs from South Korea, Malaysia, and the region of Hong Kong showcased their impressive skills and creativity.

While leading players like Pran Export from Bangladesh; Al-Faheem Meatex Pvt. Ltd., Allanasons Pvt. Ltd. and HMA Argo Industries Ltd. from India; Chek Hup and White Coffee from Malaysia; Super Group from Singapore; SunHae from South Korea; the Sri Lanka Tea Board; Sappe and Malee Group from Thailand; and Me Trang from Vietnam led the way with impressive exhibitor performances.

Asia's dynamic food landscape is significantly boosting intra-regional food trade. In 2016, 36% of all food imports in Asia came from other Asian countries, according to The Economist. At SIAL China 2019 the Asia Zone will be expanded to Hall E1, E2, and E3.

For more information, including SIAL China 2019 visitor registration please go to www.sialchina.com.

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Bakery China 2019 6-9 May 2019 Shanghai New International Exhibition Center, Shanghai, China www.bakerychina.com HOFEX 2019 7-10 May 2019 Hongkong Exhibition centre, Hongkong www.hofex.com SIAL China 2019 14-16 May 2019 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com NRA Show 2019 18-21 May 2019 McCormick Place, Chicago, US www.show.restaurant.org Thaifex- World of Food Asia 2019 28 May- 1 June 2019 Impact Challenger & Exhibition Center, Bangkok, Thailand www.thaifexworldoffoodasia.com Food Taipei 2019 19-22 June 2019 Taipei Nangang Exhibition Center, Taiwan www.foodtaipei.com.tw MIFB 2019 26-28 June 2019 Kuala Lumpur, Malaysia www.mifb.com.my Heimtextil India & Ambiente India 2019 26-28 June 2019 Pragati Maidan, New Delhi www.heimtextil-india.in.messefrankfurt com www.ambiente-india.in

Feb-Mar ’19

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President - South India Chef Association

OUR RANGE Kitchenware I Tableware I Barwares I Buffet Ware I Bakeware I Pizza Supplies I Café Supples Dealer in : Mumbai, Delhi, Bangalore, Chennai, Kolkatta, Hyderabad, Pune, Srinagar, Jaipur, Chandigarh, Patna, Ahmedabad, Kochi, Indore, Bhopal Raipur, Goa, Visakhapatnam, Madurai, Guwahati, Lukhnow.

Corporate Office : Unit No.5, Steelmade Industrial Estate, Agnishamandal Marg, Andheri (East), Mumbai - 400 059, India.

Feb-Mar ’19

More Dealers are Solicited all over country.

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Dadu's Opens New Outlet in Hyderabad Dadu's, known for its hand-crafted, traditional Indian sweets and snacks, recently opened a new outlet in Kukatpally, Hyderabad, marking it the company's sixth store in the city.

“Today marked an important m i l e s to n e fo r D a d u ' s . We a re confident that the new outlet will be an astounding success as we continue to stay firmly grounded to our Hyderabadi roots,” Rajesh Dadu, Owner, Dadu’s, said on opening of the store on February 8.

“We are more than just a sweet shop; we also feature a selection of locally and globally inspired flavours, from milkshakes, salads, chaat, pastas, pizzas, to patisseries, Turkish specialties, and gelatos," he added.

Dadu’s will be soon launching a store in Kondapur, Telangana and it also plans to launch five more stores by 2020 in Hyderabad.

Dadu’s is also planning to focus on exporting select products to overseas market.

Apart from sweet shops, Dadu’s is also planning to introduce new concept restaurants in the near future.

Mixologist Rohan Matmary Wins Cocktail Challenge Bengaluru-based bartender Rohan Matmary has been crowned the winner of the third edition of the Brown-Forman American Whiskey Legacy Cocktail Challenge 2019 after coming up trumps in the grand finale against 17 other mixologists from across India.

All the mixologists representing some of the to p b a rs i n t h e co u nt ry, exhibited great craftsmanship to present some of their signature cocktails at the grand finale of the event which took place at New Delhi.

However, it was Matmary, Assistant General Manager and Mixologist at Byg Brewski Brewing Company at Sarjapur Road, won the hearts of judges and audiences alike with creations 'Lillianaire' and 'Aztec Mule' at the finale.

The annual championship, now in its third year, asks mixologists from across India to create signature cocktail recipes with some of the most well-known American Whiskies - Jack Daniel's Old No. 7, Woodford Reserve, Gentleman Jack and Jack Daniel’s Single Barrel.

As a result of winning the competition, the 25-year-old bar chef will go on a guided tour to the iconic Jack Daniel Distillery in Lynchburg, Tennessee, and the Woodford Reserve Distillery in Versailles, Kentucky, US. Besides the distilleries, he will also attend the Bar Convent Brooklyn, the leading international bar and beverage trade show, as part of a global bartending contingent and will rub shoulders with some of the best bartenders globally.

Brown-Forman Corporation is a manufacturer of several beveraage brands, including Jack Daniel’s whiskey, Finlandia, Korbel, el Jimador, Woodford Reserve and Old Forester among others.

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The St. Regis Doha Opens Riyasat Indian Restaurant

TenderCuts Bags IFSS Food Safety and Security Award

The St. Regis Doha opened a new Indian restaurant, Riyasat, on February 11. The hotel in Qatar collaborated with Chef Jolly to select the menu. The huge selection of delectable dishes offered include lobster angara, jheenga balai, tali machchi, mardana murgh, and biryani.

“We are excited to introduce Riyasat to the local market. We are

Tech-driven omni-channel meat company TenderCuts has received award for highest food safety standards at the International Food Security Summit and Awards held recently in New Delhi, the company said.

Te n d e r C u t s w o n t h e awa rd fo r f re s h meat which was one of categories among dairy, restaurants, food processing and others.

“It is an immensely proud moment for us to be awarded with the prestigious IFSS (International Food Security Summit) award,” said TenderCuts CEO Nishanth Chandran, who recieved the award from Ashwini Kumar Choubey, Union Minister of State for Health and Family Welfare at the event.

“As a start-up, we have always endeavoured to give the very best of fresh products to our customers. We strive to maintain highest quality and hygiene standards and will continue to deliver a unique meat buying experience for the customers,” Chandran added.

proud to continue raising the bar on the local food and beverage scene not only in Qatar but across the region,” said Raghu Menon, General Manager of The St. Regis Doha.

“We are focused on taking The St. Regis Doha to new heights of excellence, offering regional and international guests an unprecedented culinary experience across all our outlets” Menon added.

'Mallacca — the Malaysian Kitchen' Now in Delhi NCR With the aim of offering the authentic taste of South-East Asian cuisines to people of India, Chef Salil Mehta, along with his brother Saurabh, has set up Mallacca — the Malaysian Kitchen restaurant at 32nd Milestone, Gurugram.

“We got Mallacca in India with an idea to spread the taste of Malaysian kitchen across the nation and this is our first venture to begin with,” said Chef Salil.

“Our endeavor is to leverage this opportunity and provide plethora of options in other cities as well. This i s o u r s t ro n g presumption that eventually Indians will look up to South-East Asian cuisines,” he added.

With a seating capacity for 100 people, the restaurant serves cuisines from Singapore, Malaysia and Indonesia.

“To mark some of the signature dishes, we will be offering Nasi Lemak - The national dish of Malaysia, Singapore chilli Lobster, UbiKeledek Goring (Panko sweet potato), Murukku Doughnut, Rendang Mallacca, Ikan Bakar (grilled fish in banana leaves). Chef special will include Cili Pan Me and Roti Tissue which is my own creation and the signature dish of Laut, New York,” the chef added.

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'Second Nature' Panning Pan-India Presence Second Nature, which was established last year to emerge as a frontrunner in the cold extracted fruits and vegetable juice blends category, is now planning to establish a pan-India presence while also exploring markets outside the country.

Further down the line, it envisions itself producing a range of associated food products, built around the fruit/vegetable area, beyond beverages, the company said.

Freshtrop Fruits Ltd., which has over 25 years of experience in supplying fresh fruits to some of the most demanding supermarkets in Europe, is the parent company of Second Nature.

Second Nature said it works directly with growers and train them in the best farming practices that are accepted globally, ensuring that the produce they grow meets the highest food safety standards in the world.

Cold extraction is a method of juicing fruits and vegetables. Juice and pulp is gently extracted and a vacuum environment is created to prevent oxidation and prevention of loss of natural flavours.

This is in stark contrast to cold-pressed juices, which are extracted

Bira 91 Launches 'BOOM' Beers in India Bira 91 has launched two new beers – BOOM Classic and BOOM Super Strong. These variants were introduced in March across markets of Maharashtra, Karnataka, Haryana, MP, UP and WB. BOOM was made available in 330 ml, 650 ml bottles and 500 ml cans. Priced competitively with other major beers in the market, the 650 ml unit costs between Rs. 130 to Rs. 160.

“Bira 91 has brought flavour to the beer market with its existing portfolio of beers. We strongly believe that consumers across all socioeconomic and geographic spectrum want flavour in the beers that they consume,” said Ankur Jain, Founder and CEO of B9 Beverages Pvt. Ltd., the maker of Bira 91 beers.

“Bira 91 BOOM has been designed to fill that gap in the market and bring flavour to the masses. This is our biggest product launch in the history of our company, and we aim to activate 10 new states and go deeper into our existing markets with this product,” Jain added.

BOOM Super Strong is a malty Munich lager. It comes with notes of honey and biscuit, balanced with aromas of hops. As a summer ale, BOOM Classic is designed to maintain a delicate balance between fruity aromas and subtle bitterness.

Bira 91 said it grew five times in the last fiscal year and scaled to be comparable to the top 10 craft breweries in the US in terms of volume in only four years since inception.

Besides India, the company has expanded internationally to the US, Singapore, Hong Kong, UAE and Bahrain, with expansion to the UK and Vietnam. The company expects to expand its production footprint five-fold to 2,000,000 barrels before summer of 2019 from the current capacity of 350,000 barrels.

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using pressure and straining in open to atmosphere conditions.

“We want Second Nature to positively impact the health and nutrition of Indian consumers with a range of products, not restricted to solely beverages, but other food products as well,” said Dipti Motiani, Founder of Second Nature.

In the next five years, she envisions Second Nature to emerge as a self-sustained, profitable business entity.

GIPL Brings Sri Lanka's Ministry of Crab to Mumbai I n p a rt n e rs h i p w i t h Bharti Group's Gourmet I n v e s t m e n t s P v t . Lt d .

(GIPL), Sri Lanka’s popular re s ta u ra nt M i n i s t ry O f Crab has entered the India market with the opening of an outlet at Zaveri House, Khar, Mumbai.

Ministry Of Crab is the brainchild of celebrated c h ef a n d res tau ra nte u r Dharshan Munidasa. In partnership with Sri Lankan cricket legends Mahela Jayawardane and Kumar Sangakkara, he first launched the restaurant in Sri Lanka in 2011.

“We are thrilled to bring Ministry Of Crab to India. It is our constant endeavour to open doors for such brands that resonate with our values and we feel there couldn’t be a better choice for us than Ministry Of Crab,” Ramit Bharti Mittal, CEO of Gourmet Investments, said in a statement.

“We see immense potential in Indian market for Ministry Of crab,” Mittal said.

To treat the guests with its delicacies, Ministry of Crab celebrated the International Crab Day on March 9 with its ‘Catch of the Day’ — which is served at the restaurant invariably depending on the best produce caught that day.

“We are looking forward to working with Indian chefs in the country. As our delectable recipes are curated to perfection, we are sure the restaurant is slated to be an ultimate dining destination,” Chef Munidasa said on the launch of the restaurant in Mumbai.

“We are happy to have partnered with Gourmet Investments, as they have shared our value system and are committed to bringing the DNA of Ministry of Crab to give our guests an authentic experience,” he added.

GIPL has extended support to several landmark restaurant launches in India with the likes of PizzaExpress, Typhoon Shelter, The Bandra Project, The Runway Project, The Market Project, and The Poona Project.

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Kamani Bakery Challenge 2018 Held in Mumbai

Arth Wins 'Restaurant of The Year 2019’ Award

Leading specialty oils and fats manufacturer AAK Kamani Pvt. Ltd. recently organised the first mega “Kamani Bakery Challenge” in Mumbai that gave a platform to all the participants to innovate and promote healthy products. For the grand finale, winners from Pune, Ahmedabad and Kolhapur competed.

The short-listed products were judged by the jury on the parametres of taste and texture, design and production, and, mainly, on health and innovation.

The winners were Pradeep Sweets from Pune which won the award in the health category and Ismail Bakery from Pune which won the award in the innovation category.

“We have always been a believer of healthy living and building a fitter generation. We at AAK Kamani strongly believe in being a co-development partner of our customers to improve and innovate their products by providing expert solutions,” said Arun Varma, VicePresident, Sales and Marketing, AAK Kamani.

Arth Restaurant and Lounge in Mumbai won the “Restaurant Of The Year 2019” award at the World On A Plate (WOAP) international food festival. Renowned British chef Marco Pierre White selected Arth out of 16 restaurants that presented one signature dish for the challenge.

Chef Amninder Sandhu of Arth Restaurant presented Deomali — pork smoked in a bamboo on charcoal with Naga bhoot jolokia chillies, bamboo shoots and allspice leaves, served with fragrant turmeric leaf wrapped bora saul, a variety of rice.

One of the signature elements of the Arth kitchen is that each dish on the menu is prepared on wood or charcoal.

World On A Plate (WOAP) gives Indian chefs an opportunity to showcase food as a form of a genuine expression of passion.

Starbucks Unveils 'Elevated' Coffee Experience in Delhi Combining coffee with unique brewing methods, coffee chain Starbucks offers an “elevated” coffee experience at its Green Park store in New Delhi.

The Green Park store in New Delhi is one of Starbucks' only three “coffee forward” stores in the country that celebrate every aspect of the coffee journey -- the bean, the grind, the brewing style, the coffee master, the pairings of beverage with food curated specially for the elevated coffee experience, and the design of the store.

The other two “ coffe e fo rwa rd ” s to res a re l o cate d i n Lo k h a n d w a l a , Mumbai; and Green Park, Bangaluru.

The design concept for the New Delhi Green Park store is based on coffee trees, with artwork that reference coffee fields. At the heart of the coffee-forward espresso bar lies the Black Eagle (manual espresso machine) which makes quality and consistency of the espresso shot its mission.

The “Chemex” is another example of a manual pour-over method.

The Chemex is an elegant one-piece hourglass shaped vessel, made of high quality, heat-resistant glass. What distinguishes the Chemex most is its special filters. They remove more of the coffee oils for exceptionally clean coffee.

The Green Park store is also the first store in Delhi to offer the “Starbucks Nitro Cold Brew”, a small-batch cold brew coffee which is slow-steeped, infused with nitrogen for a naturally sweet flavour and velvety smooth mouthfeel, Starbucks said.

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The Barkhana Lounge Launched in Pune There is good news for party goers in Pune as they have now a new address for celebrations with the launch of The Barkhana which is located in Wakad, on the Balewadi highway.

“It is an immense pleasure to host guests in the city of food lovers. We intend to remain the home for those who want to party and dine with no compromises in terms of comfort, class, and service,” the club's owner Deepak Singh said at the launch of The Barkhana Lounge.

“We will be experimenting a bit on the music side, by adding classic rock and live gigs to our list in the near future as it would suit the ambience,” Singh informed.

Nestlé India Launches 'Mishti Doi', 'Raita' Nestlé recently launched two new offerings for consumers in India — Nestlé a+ “Karela Raita” and Nestlé a+ “Banglar Mishti Doi”.

“Our latest introductions in the Nestlé a+ range are a testament to our commitment to offer dairy-based nutritious, pleasurable and convenient products. We are confident that consumers will enjoy the delicious new Nestlé a+ Banglar Mishti Doi and Nestlé a+ Karela Raita,” said Vineet Singh, General Manager, Dairy, Nestle India.

Nestlé India said the two products will be available in 80 gram cups across stores in Delhi NCR.

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Ne w s s c a n

Lite Bite Foods Buys 6 Restaurants from Bellona Hospitality F&B retail company Lite Bite Foods (LBF) has acquired six leading restaurants from Bellona Hospitality, the food and beverage arm of Phoenix Mills Group.

“The acquisition is in line with our growth plans for 2019 and further diversifies our existing exemplary portfolio with a wide range of F&B offerings across the country,” said Rohit Aggarwal, Director, Lite Bite Foods Group.

The six outlets that LBF acquired span across Mumbai, Pune and Bangaluru - Shizusan Mumbai, Shizusan Pune, Shizusan Bangalore, 212 All Day Mumbai (Phoenix Marketcity Mumbai), 212 All Good (High Street Phoenix Mumbai) and Bar Bar Bangalore.

“Lite Bite Foods is constantly seeking new avenues and channels to grow and the new acquisitions further strengthen this vision. We are excited to begin the year on such a positive note,” Aggarwal added.

Bayroute Opens New Outlet in Mumbai After opening outlets in Mumbai's Cuffe Parade and Powai, Bayroute, a Middle-Eastern fine dining restaurant, has now opened another outlet in the city. The new outlet is located in Juhu, an upmarket neoghbourhood of Mumbai. “ W i t h g re at excitement, we bring Bayroute to J u h u , afte r long months of re q u e s ts f ro m our patrons who live in the suburbs. With the stunning location, coupled with our strong patronage here, we are sure that Bayroute will thrive in its new home,” said Arjun Raj Kher, Brand Head – Bayroute.

“The ringing successes of our Cuffe Parade and Powai outlets have encouraged us to dream big and move forward with gusto.

There’s a huge dearth of authentic Middle Eastern fine dining options in the area and we can’t wait for all gourmands to dive right in,” Kher said.

From Baharatli Hummus (Tunisian spicy chilli pepper-infused hummus); Koshari (an Egyptian dish); Quwarmah (Kuwaiti curried chicken); ArniArnaki (butter-braised lambs shanks) and mint cocolate and Greek yogurt popsicles (chocolate-dunked mint and strained yogurt popsicle), to quinoa Tabbouleh and shorbets such as Lebanon lentil and Shorba Manti; main courses such as Fatteh, Koshari, and Rotisserie chicken; and choices in desserts like gold SoukandJannat-e-Eadn, Bayroute offers a wide variety of Middle Eastern cuisines.

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Azelis Strengthens Presence in Indian Food Market In a bid to srenghten its position in the Indian food market, global speciality c h e m i ca l s u p p l i e rs Azelis has acquired the distribution activities of M K I n g re d i e nts & S p e c i a l t i es a n d SS D Industries (”MK”) in the country.

In the food category, MK supplies ingredients to organisations in the domains of confectionery, bakery and dairy.

The acquisition brings improved product offering and customer reach to Azelis, enabling the company to grow its food and health business, a strategic focus area for the company in India.

With this transaction, the employees and management of MK will join Azelis. Azelis will also take over MK’s food laboratory.

“MK and Azelis India have a solid and highly compatible supplier mix and this acquisition will help increase the value Azelis can bring to our customers and principals,” said Laurent Nataf, CEO and President Azelis Asia Pacific.

“It will provide us with an improved product offering and customer reach, in particular within the food industry,” Nataf added.

D-Alive Launches Sauces, Salad Dressings for Diabetics In a first, D-Alive Health Pvt. Ltd., a holistic wellness solutions provider for diabetics, has introduced sauces and salad dressings specially designed for people with diabetes.

Th e fo u r i nt ro d u cto ry variants in this category are — tomato ketchup, chilli sauce, sesame vinaigrette and pickle vinaigrette.

D-Alive said its sauces and vinaigrettes are a nutritious mix of jamun (java plum)and/or coconut vinegar followed by various spices, seeds and herbs known for many medicinal values and antidiabetic properties.

As compared to what is easily available, D-Alive's sauces and vinaigrettes are not sweetened and/or bulked with refined sugars and processed ingredients, the company said.

Their products are sweetened with dried organic stevia leaves' powder which is balanced out with organic coconut sugar.

“We are much ahead of time, and hope to make people with diabetes believe in the fact that there can be alternate solutions for each of their food requirements, which was unheard of until recently,” said Sarrah Kapasi, Co-Founder and CEO, D-Alive.

The new products are available across India exclusively on Amazon. in, and in select retail stores in Mumbai, the company said.

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APPOINTMENTS Avinash Kumar Novotel Imagica Khopoli has appointed Avinash Kumar as the new Executive Chef, who comes with over 15 years of culinary experience and enjoys crafting new and innovative creations as much as he likes preparing them.

Chef Avinash has worked with some of the finest hotels in the country, including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, Taj Exotica,Goa and more. He strongly believes in learning a cuisine and knowing the people and culture of a particular place and creating dishes to suit every guest’s palate.

Arzooman Irani Arzooman Irani has been appointed as Executive Chef of Bengaluru-based Great Destination Hotels and Resorts.

Irani has a diploma in hospitality from Australia, a degree in Professional Cooking from the Baltimore International Culinary College, USA and has a Diploma i n M a n a g e m e nt s t u d i es f ro m t h e Swiss Hotel Association - Les Roches, Switzerland.

He has worked with several Taj Group of Hotels properties in India, besides working with other to hotels and restaurants in Australia and the United States.

of implementing recipes, staff supervision, learning and development in the kitchen.

Prakash Chettiyar Prakash Chettiyar was recently appointed as the Executive Chef at JW Marriott Kolkata. Starting his culinary journey from Trident Cochin, Chef Chettiyar went on to work with several prominent brands including the Marriott and The Oberoi during his career spanning over 14 years.

Chettiyar began his professional journey with specialisation in Italian cuisine.

Gradually, he expanded his cooking skills to gain expertise in Thai, Chinese, Coastal and Indian cuisine.

Feroz Patel Feroz Patel has joined Fairfield by Marriot Pune Kharadi as Head Chef of the property. Chef Patel brings to the new role over 12 years of experience in the culinary domain. Besides his expertise in continental cuisine and fusion foods, he also specialises in bakery products.

A t Fa i r f i e l d b y M a r r i o t P u n e Kharadi, Patel will also have the added responsibility to go out on sales and also do the planning of order and execution of equipment.

Sidharth Bhardwaj

Avijit Deb Sharma C h ef Av i j i t D e b S h a r m a h as b e e n appointed as the Executive Chef of ibis and Novotel Bengaluru Outer Ring Road.

A graduate from the Institute of Hotel Management Bangalore, Sharma has worked in some of the most prestigious kitchens in India during his career spanning over 17 years.

Sharma started his career with the AmarVilas in Agra, and then moved on to work with other properties including the Leela Group of Hotels.

Anand Kumar Hilton Bangalore Embassy Golf Links has appointed its new Executive Chef, Anand Kumar.

With 16 years’ experience across several establishments, Chef Kumar brings in expertise in multitude of cuisines – Mediterranean, Italian, Asian and Indian. Prior to joining Hilton Bangalore Embassy Golf Links, Kumar worked as the Executive Chef at Hyatt Hyderabad Gachibowli.

In his new capacity, apart from donning the chef’s hat, Kumar will be able to showcase his extensive knowledge

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Sidharth Bhardwaj has taken charge as the Executive Chef at Sheraton Hyderabad Hotel Gachibowli. Chef Bhardwaj has been associated with Marriott International since 2009.

Prior to his recent posting, he headed the culinary operations at JW Marriott Mussoorie Walnut Grove Resort and Spa in the capacity of an Executive Chef.

He had worked his way from being a Kitchen Supervisor to achieving the position of Executive Sous Chef at the first JW Marriott resort in India. He was earlier associated with Courtyard by Marriott in Ahmedabad and Chennai.

Gokil Anandham Gokulam Grand Hotel and Spa has appointed Gokil Anandham as the Food and Beverage Manager. Anandham comes with over 18 years of experience in the hospitality industry.

Prior to Gokulam Grand Hotel and Spa, Anandham held various managerial p o s i t i o n s i n fo o d a n d b e v e ra g e operations with some of the country’s most renowned hospitality groups like ITC Fortune, Radisson, Hilton and Le Meridian among others.

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Feb-Mar ’19

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Feb-Mar ’19

Deepak Chandan: +91 9717457411, deepak.chandan@itwfeg.in

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report

Mulk, Reminding yon days of Old

A

s you veer off Veera Desai Road, Andheri, Mumbai, a short distance from Infiniti Mall, you come to the imposing doorway of ‘Mulk’, a restaurant which sates your appetite with delectable cuisine from the Frontier amid a mind boggling ambience.

As you canter up the few steps to enter the property you are amased at the novel décor and when the doorman opens the impressive access gate the amasing ambience takes your breath away.

The Interiors The interiors are exquisitely done up to take you back to the days of the old Punjab region – a Mulk (region) that had its own distinguished cuisine and culture. The walls have traditional etchings reminding of the culture and traditions of the country. The seating comprises of chairs and tables that are comfortable and robust. The attractive ornamental lights, dangling from the roof beams, colourfully illuminate the interiors.

The beautifully done up ethnic ambience of the restaurant with wood, ivory and copper, latticed window designs (Jharoka design), and the walls of the restaurant together, depict the pre-independence life of people hailing from the Punjab province.

The Ambience itself is an added visual appeal to the connoisseur’s eye and finely amalgamates rustic tradition & modernity Indeed, as the name implies the property turns out to be a land close to your heart.

Trying to permeate and proffer patriotic sentiments as well as an enriched experience

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Chef Ishijyot Surri to their diners, ‘Mulk’ renders the spirit of the pre-partition era not only in the ambience but in the delicacies as well.

The Food The Chef, Ishijyot Surri, the brainchild behind ‘Mulk’, disclosed that they used no artificial colours or essences. In fact the food is not spicy unless you specifically ask for it.

Ishijyot, who earned his Culinary Certification from IHM, Aurangabad and the University of Huddersfield, UK, takes you through a thoroughly delectable gastronomic journey based on the extensive research of foods from the North West Frontier prepared during the pre-partition era. He revealed that the menu comprised of dishes which remind one of Punjab on either side of the partition.

The age-old techniques have been adapted to provide culinary delight in an ethnic ambience.

The novelty starts with small matka-like (resembling water pot) vessels filled with

Hammer Food & Beverage Business Review

salt, achar and other spices being brought to your table on a tiny Khatiya (old time cot).

Among the range of starters is Rumali Khakra Chatpata which will leave you wondering at the creativity of the chef. It is a huge crispy scooped up (not flat) khakra with cheese,chopped onions and tomato.

If you are in the mood for shorba one could try the Bhune Bhutte Ka Shorba (creamy soup with corn kernels and cashew nuts.

Vegetarians can try Paneer Khatta Meetha (Tangy cottage cheese with aromatic spices) or Tandoori Bharwan Khumb (Handpicked stuffed mushrooms inspired from the pre-partition era) as appetisers. The non-vegetarians could try the Murgh Ruzali Kebab (Supreme cut chicken kebab stuffed with minced meat) or Yellow Chilly Murgh Tikka (Chicken morsels marinated in yellow chilli spices cooked in tandoor).

Settling down for the meal, for starters, have Tandoori Sarsoon-Wali Pomfret (Fresh fish marinated with mustard, yoghurt and spices) or Murgh Kheema (Minced chicken cooked with Indian spices). The vegetarians could try Rasse Misse Chole (A classic dish from the Punjabi repertoire flavoured with a large assortment of spice powders) or Soya Kheema (the restaurant’s signature minced soya preparation).

There is a variety of vegetarian as well as non-vegetarian dishes for the main course. The vegetarians could opt for Paneer Chatpata (Silken soft paneer cubes chunked in thick, creamy tomato gravy with rare herbs and exotic spices) or Makhmali Kofta (Dumplings of cheese and potato stuffed with raisins and served with rich creamy sauce). The non-vegetarians have the option of the delectable Murgh Masseledar Karachiwala (an authentic style chicken from the North – West Frontier Province) or Massaledar Jhinga (Prawns cooked in traditional Indian spices in dry gravy).

Among the Indian bread Chur Chur Naan, is highly recommended. Try the Stuffed Kulcha or Paratha. And for a vast variety of rotis there is the Roti Ki Tokri.

If one prefer rice, there is an array of Rice/Pulao/ Biryani dishes (both vegetarian as well as non-vegetarian).

And to end of meal they have an assortment of Methe Sapne (desserts) or House specialities or mocktails.

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report

Nightlife Brand Toy Room Comes to India

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dding glamour to India’s nightlife scene, UK-based entertainment brand Toy Room has entered the India market. Housed within Aloft New Delhi Aerocity hotel, Toy Room New Delhi aims to

imagery in an entertaining setting for adults, bringing together the notion of innocence alongside deviant party behaviour.

I n d i a n res ta u ra nt a n d h o s p i ta l i ty entrepreneur, Akshay Anand brought

focus on intimate hospitality and service but will also have late-night opening times,” Anand said.

“With great ambience, quirky interiors and indulgent cocktails, we are sure that Toy

deliver an upscale nightclub experience with a focus on delivering premium hospitality, while bringing its brand of playful naughtiness and celebrity glamour.

Before coming to New Delhi in December, Toy Room was already operating in seven other cities — London, Dubai, Istanbul, Rome, Mykonos, Athens and São Paulo.

The Toy Room brand is internationally known for placing children’s toys and

Toy Room to India in December. With a 400-person capacity, the venue is designed

by New Delhi-based interior architect Chromed Design Studio.

“Our vision is to redefine the nightlife space by bringing the brand ‘Toy Room' into India. Toy Room is the perfect place to head to if you are looking forward to experience a playful, provocative, unpretentious, sexy and a luxury place to party that will not only

Room will create a new party culture in the city that is going to set it apart from any other nightclub in India,” he added.

Open for dinner from 6 pm and serving a tapas style menu of Asian and Mediterranean inspired cuisine, the venue turns into a club as the evening progresses allowing party goers to enjoy a music programme of worldrenowned hip-hop and R&B DJs and artists until 4 am in the morning.

'Dhaba' Opens in Worldmark Aerocity, New Delhi

H

ighway cuisine expert “Dhaba Estd 1986 Delhi” has opened a new outlet at The Walk , a premier food and beverage destination at Worldmark Aerocity, a commercial centre near the Indira Gandhi International Airport.

Here, “Dhaba Estd 1986 Delhi” by Azure Hospitality comes in a new avatar with signature kitschy quirk, vintage collages and retro Indian décor of the 80s and 90s, and use of popular Indian weaving techniques in ikat fabrics.

Designed by Atul Anand, this 52-seater outlet showcases environment-friendly décor

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using recycled elements and community tables for group seating. The ambience infuses the excitement of a highway meal.

“We are thrilled to share that Delhi’s prime food, beverage and leisure destination Worldmark at Aerocity is about to get struck with Dhaba’s 'dildaar' Punjabi love that has been warmly accepted in Delhi NCR, Pune, Chennai, Hyderabad & Bangalore,” said Rahul Khanna and Kabir Suri, Directors, Azure Hospitality.

“Aerocity restaurant marks the tenth outlet for us after five successful years

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across the country. The response has always been heart-warming and we look forward to the same yet again, ” they added.

The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes. In addition to the age-old classics, the new menu experiments with newer flavours showcasing highway specials, not only from Punjab but from all over the country. The essence and soul of Dhaba is Punjabi, but a whole range of regional dishes are now available for indulgence.

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C OV E R S TO R Y

Soul Stirring

Seafood

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Hammer Food & Beverage Business Review

Feb-Mar ’19

C OV E R S TO R Y

India’s coastal areas are known for their serene beaches and sumptuous seafood. Seafood, for an Indian connoisseur of food, does not comprise only of fish – though we have some exotic species – but of various other crustaceans like crabs, lobsters, prawns, etc. Compared to red meat – and even chicken – seafood is not only tastier but also more healthy. Recipes of seafood cooked with special Indian spices and herbs have proved popular not only with Indians but even foreign tourists. Ashok Malkani takes a look at the health benefits of seafood and the cuisines which make it one of the most cherished victuals.

The desire of the diners for something “different” has also made the chefs try innovative and imaginative recipes with exotic spices.

Feb-Mar ’19

I

t’s the time of the year when everyone’s thoughts turn to love and those we love.

So while romantic dinners and chocolates take up your mind on Valentine’s Day, when one thinks of the month – and the year, as well as the time ahead – you have to show your love for the family through the way we eat.

Since February is a Heart Health Month, one way of staying hale and hearty is by eating fish. Research has shown that eating fatty fish like tuna and salmon, twice a week lowers risk of heart disease. One may mention that seafood is a natural source of the heart healthy Omega-3 fatty acids, DHA and EPA. These help reduce triglyceride levels (which raise the risk of heart disease), reduce inflammation in our blood vessels and may help reduce artery clogging plaque buildup.

Thus consumption of seafood is good for your health. But how popular is seafood in India and which is the age group that finds this gastronomic delight trendy? What are the health benefits connected with seafood?

Satej Saigaonkar, Executive Chef, Holiday Inn Chennai OMR IT Expressway, declares, “Seafood is one of the healthiest food options – low in fat, high in protein and vitamin D, best source of omega-3 fatty acids, which are incredibly important for your body and brain. Fish consumption is also believed to reduce risk of autoimmune diseases, including diabetes. It lowers your risk of heart attacks and strokes. People who

Hammer Food & Beverage Business Review

eat fish regularly seem to have a lower risk of heart attacks, strokes and death from heart disease. Seafood contains omega-3 fatty acid, which helps in developing your eyes and prevents deterioration of brain due to old age. Fish helps prevent asthma in children.

As far as popularity of seafood cuisine is concerned, it is very popular in major metro cities and cities/ regions close to coasts where availability of fresh and local specialties are available. Though worldwide there are lot of people who are allergic to seafood, Indian hotels have seen seafood lovers as their routine customers. Due to this demand, many hotels introduce seafood nights on their business days and seafood promotions on peak seafood available seasons to capture all these seafood lovers.”

He further adds, “Seafood eaters are divided into 2 groups. The 1st group comprises of 40-45 age group, who have been eating the similar seafood cuisines from years and 2nd group is that of the younger generation (20-30 years) who want to explore cuisines, local specialties and classics.”

Akshay Pandit, Executive Sous Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet – Mumbai, avers, ”Seafood, as a whole, is a far better choice compared to red and white meats and there is enough evidence for the fact, as explained below: .

Low In Fat: There is hardly any fat on seafood that needs to be trimmed, it is the best lean meat available and been advised by sports professionals and dieticians.

Fish is Low In Cholesterol: Cholesterol is an essential part of all living animal tissue.

But levels of cholesterol can be too high if we eat too much saturated fat. Seafood has very little fat of any kind and what it does have is mostly unsaturated fat. Eating fish two or three times a week can help lower cholesterol and reduce the risk of heart disease.

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C OV E R S TO R Y Seafood Is High In Protein: Seafood is an excellent source of top quality protein.

High In Vitamins & Minerals: Seafood is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus.

Omega 3 Fatty Acids: Omega-3 fatty acids are present in large numbers in oily fish and to some extent even the less fatty fish. Omega-3 plays a vital role in the development of the brain and retina of the eye.”

He continues, “Seafood is one of the most popular choices available and is really region specific. Freshness is the key to great seafood and hence it’s more popular in the coastal regions as against the central part of the country. Every coast has its own indigenous seafood specialty and each is unique to itself. The tastes vary incredibly as variety of seafood and the spices used differ from coast to coast.

I believe that there is no particular age grouping as such. Seafood is loved by all for different reasons, some like it as a great source of protein while some love it for its taste and aphrodisiac qualities. However eating seafood is an art and one needs to be really skilled to eat a bony fish or shuck out the meat from a crab claw.”

Chef Vikas Pant, Director Culinary, The Suryaa New Delhi, states, “As guests these days have become health conscious, so seafood is really good for them as it is a low fat diet. Also, due to increasing heart disease, doctors prefer white meat over red meat.

Seafood is low in cholesterol and hence it is good for heart health. It is also good for joints, eyesight, skin and brainpower. Another benefit is that it is high in protein, vitamins and minerals.

Seafood is quite popular among our guests. People prefer fresh sea food rather than frozen ones. Seafood is not only popular among the millennials but also aged group equally like it. Thus everyone from 20 to 50 loves seafood. Guests prefer seafood also because of its nutritive value.”

Mayur Ramachandran, Executive Chef, Holiday Inn Express & Suites Race Course, Bengaluru, asserts, “Inclusion of seafood in our diets (2-3 times a week) leads to reduction of bad cholesterol. Omega 3 fatty acid found in Seafood helps the buildup of good cholesterol. It is a very good and natural source of Vitamin D. Many may not know that Fish and seafood are natural and source of top quality protein. Seafood is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus.

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Seafood is an integral part of states with a coast line. These regions give a lot of impetus to locally abundantly available resources, which includes seafood, fish, seaweed etc. These cuisines are highly popular due to the sheer variety and diversity in taste and textures. Cuisines with seafood in its armory have always been right at the top in terms of popularity and demand.

Seafood dishes are extremely popular amongst all age group. They are highly recommended for youngsters and pregnant ladies due to its rich protein source, though children under the age of 5 may be susceptible to allergies and food borne illnesses.”

Raju Chatterjee, Jr. Sous Chef, Banjara Restaurant, Mumbai, disclosed, “seafood is full of protein and you can barely find fat in seafood so, guests who are diet conscious can easily eat fish and fish product. It is also full of nutrients and vitamin D, it lower risk of heart disease, it is helpful at Rheumatoid Arthritis.

People love to have seafood dishes. Some people take it as legacy and traditional people like it as they have had it from ages.

Mumbai is a coastal area and we get fresh seafood in and around areas like bhaucha

Vikas Pant

dakka, Sassoon Docks, Khar Danda. So, people like to have fresh and quality fish.

Rajesh Shetty, Executive Chef, GVK Lounge by Travel Food Services, T2 Terminus Mumbai, affirms, “Seafood has multiple benefits as it is low in fat, high in protein and also good source of essential vitamins and minerals. Prawns are a rich source of selenium which is an effective antioxidant.

Seafood cuisine is very popular in India due to the vast varieties of seafood available.

Fish and other seafood are lighter options for travelers who are trying to eat healthier food. We offer a variety of dishes to satiate the craving of all guests by serving a large range of dishes - from comfort food to global flavours and dishes. We have an extensive selection of seafood items on the menu. Our menu includes dishes ranging from Lobster, Scallops, Salmon, Jumbo Prawns, Squids, clams and more.”

Vivek Kalia, Executive Chef, Indore Marriott Hotel, discloses, “Fish is high in many important nutrients, including highquality protein, iodine and various vitamins and minerals. Fish fats are also high in omega-3 fatty acids and vitamins D that provide many health benefits that can include stronger bones, lower blood pressure levels and healthier cholesterol levels. It is also recommended to expecting and nursing mothers to make sure that they get enough omega-3s. Shellfish’s that includes shrimp, crab, lobster, clams, scallops, oysters, etc. are rich in minerals such as zinc, iron, magnesium and vitamins. The best part is that they are low in calories and are a rich source of lean protein. They contain healthy fats and several micronutrients.

“Indoreans have started to understand the benefits of Seafood, as they are a good source of high-protein and is low in calories; they are high in vitamins and minerals. They have also learnt the various methods in which it can be prepared, that has made it their preferred choice on the menu. At Indore Marriott Hotel we have seen seafood gaining popularity amongst Indoreans, especially during the winter season.

Nothing Fishy

Akshay Pandit

Hammer Food & Beverage Business Review

When one talks of seafood the first thing that springs to mind is fish. True fish is consumed in large quantity in India but there is other seafood which is delectable too. Prawns, lobsters, crabs, etc are also consumed by connoisseurs. But since all these can be found easily only in coastal region the question that arises is which are the most preferred seafood dishes and can they be

Feb-Mar ’19

Feb-Mar ’19

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C OV E R S TO R Y served in non-coastal regions?

Rajesh iterates, “Seafood is definitely more popular in coastal regions as it is available fresh and easier to obtain with minimum handling. However, modern day engineering has now made it possible to freeze and ship seafood to various parts of the country thus not losing the quality and flavour of seafood. Seafood now is available around the country and people are using them in their cuisine more than ever.

Lobster is the most popular seafood item on the menu at GVK Lounge by Travel Food Services. We have used them in different ways and with every distinct recipe it is always the most loved item on the menu.

People also order for Jumbo Tiger Prawns which are cooked in the tandoor and served with chilli jam and Pan fried Scallops with Caper Beurre Blanc.”

Vivek states, “Seafood in India has gained a lot of popularity in all regions of India including the Midlands, However, there has been a challenge (sometimes) in getting fresh produce. Indore has its local catch that is the Singhara and Bhetki that are quite popular fishes. However prawns are still the most popular amongst seafood lovers. We have a special seafood display at our Sunday brunch at the One Asia restaurant. It has become quite popular amongst our guests since its launch.”

Raju reveals, “Fish is more popular in coastal region as it is easily available, but states like Hyderabad and Uttar Pradesh also have great recipes for seafood dishes.

Today, seafood does not mean only fish.

It also includes species like squid, prawns, crab etc. Most popular seafood in Mumbai is pomfret, prawns, Surmai. These are always appreciated by Mumbaikars. In our restaurant, Banjara, some of the popular and famous dishes are ghee roast prawns, Surmai tawa fry, pomfret Rawa fry, Mangalorean fish curry.”

Akshay avers, “Seafood is available at most places but it’s always better to have locally available seafood as against the frozen and shipped ones. The meat of seafood is tender and moist; the moment it is frozen, stored and then thawed it loses its moisture and flavour. Hence, freshly caughtand-served is always the best principal.

Secondly, seafood is a staple to the people of the coastal regions and as such it is bound to be as popular as meat is in the northern and central parts of the country.

Seafood in general includes both fish and shellfish and they both have their fan following. Fish – more specifically fish steaks

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or fillets – is the easiest to eat while one needs to get used to seafood. There are more intricate dishes like the sea urchin and puffer fish which requires a great amount of skill and even certification to have it processed for public consumption” Vikas declares, “Now, seafood is not restricted to any region or place or city.

Due to globalisation, every food is available everywhere. People sitting in non-coastal regions may also relish seafood without any hindrance. Seafood is easily available everywhere. So, seafood lovers do not necessarily have to go to coastal region to enjoy their favorite cuisine.

Seafood can be divided into fish and shellfish. Shellfish, further, is classified into molluscs, crustaceans and echinoderms.

Generally, fish, prawn and lobster are quite popular among the guests at Surya New Delhi. “ Satej asserts, “Seafood is available and popular in coastal regions and area close by.

Apart from these, since all major metro and bigger cities are well connected, they too get good fresh supply from the coastal region.

The term Seafood, in hotels, is considered for any form of sea life considered as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species

Satej Saigaonkar

Mayur Ramachandran

Hammer Food & Beverage Business Review

of mollusks, crustaceans, and echinoderms.

Edible sea plants, such as seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asian countries. Mollusks - include snails, clams, squids and other cephalopods. Crustaceansinclude crabs, lobsters, crayfish, and shrimp.

Echinodermata - include sea stars, sea urchins, sand dollars, sea cucumbers, sea lilies. Echinoderms are found at every ocean depth” Mayur maintains, “Because of the advancement in today’s technology and storing techniques, increase in the shelf life of raw materials is observed and hence seafood can be savored all around the country and various other regions besides coastal regions. Along with fish, a host of other crustaceans and mollusks are very popular. People these days are willing to experiment with flavours, tastes and ingredients. Scallops and lobster are highly popular seafood items.”

Popular Cuisine The general concept seems to be that seafood is consumed, mostly in Goa and when one talks about seafood cuisine many believe that it is Goan cuisine.

Akshay concedes, “Goa is indeed very popular for seafood due to the abundant availability, simple cooking and the Portuguese influence. However, seafood dishes from other states are no less. Kolkata is known for its popular fish curries and fish chops and every Bengali will swear by its taste. The fish curries from Pondicherry are great too. My personal craving is for the seafood from Kerala. The tastes and preparations transport you to a different world.

As such there is a wide array of selections available to select from but here in at our hotel Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet – Mumbai, Goan dishes still reign the best due to easy accessibility, availability of ingredients and familiarity. This is true for all food outlets in Mumbai.”

Raju concurs by stating, “No doubt Goan cuisine is famous in Mumbai but there are some recipes from Mangalore, Bengal and Kerala which are equally popular. People from different region have different tastes.

Bengali guests at our Restaurant, Banjara, prefer mustard oil fish and that too fresh water fish but guests from Kerala will have salt water fish with coconut.

G u e s t m o s t l y p re f e r G o a n a n d Mangalorean cuisine as they have variety in its cuisine. In our restaurant dishes like

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C OV E R S TO R Y prawn’s ghee roast is very famous and liked by guests.”

Rajesh is of the opinion that “All seafood cuisines are popular but since people associate Goa and South India with seafood, Goan cuisine and Thiruvanthapuram cuisine with coconut base are more popular amongst travellers. Robust and bold spices are used in the preparation of seafood that are distinct to these regions, giving them their traditional diversity.

However, recipes from Kolkata like DoiMaach, MacherJhol and ChingriMalai are also gaining popularity on our menus at GVK Lounge by Travel Food Services.”

Vivek declares, “In Indore, the most ordered dishes are mainly from North India such as the Amritsari Fish, Chinese salt and pepper prawns or the Kolkata style MachherJhol. Goan dishes have a peculiar taste and have less demand than the North Indian dishes. North Indian Seafood cuisines are the most preferred dishes, ordered at Indore Kitchen restaurant and the Sichuan at One Asia restaurant in Indore Marriott Hotel.”

Vikas reveals, “When I was working in Goa, guests mostly preferred Goan cuisine. Some of the most popular and preferred dishes were Goan fish curry, prawn periperi, rawa fried fish and prawn balchao. I think Goan seafood cuisine, Kolkata seafood and Kerala seafood are the preferred choice of the people.”

Satej states, “Goans are very passionate & particular about their seafood & preparations.

Some of the famous preparations are: Goan fish/ prawn curry, Fish Recheado, Crab Xacuti, Shark AmbotTik, Prawn balchao, Sorak, Kodi. Goan, Bengali, Kerala, and Mangalorean seafood cuisines are the preferred choice.”

Mayur admits that Goan cuisine is pretty popular. But, he adds, “The demand isn’t restricted to it. People are extremely fond of “Malvani”, Karwari, “Mangalorean”, “Keralite”, and “Bengali” cuisines as well. One may say that Goan, Keralite and Bengali cuisine are more in demand and more preferred cuisines as far as seafood is concerned.”

unexplored cuisine etc.

Lately we, at Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet – Mumbai, have been trying our hands on Tribal Seafood Cuisine that comes from our neighbors in the Aarey Forests. We are trying to understand the many different varieties of seafood available in the lakes and different methods of cooking them. This definitely intrigues a lot of our guests and customers who are as anxious to know the cuisine as we are.”

Vivek avers, “To sustain in this competitive space, we need to constantly be on our

Vivek Kalia

Rajesh Shetty

A twist in the tail But one gets tired eating any dish which is cooked in a routine manner. So what are the ways that chefs give a twist to these dishes keep the diners’ interest alive?

Akshay declares, “Mostly food, at its simplest, tastes the best. However we often end up experimenting with the dishes at hand and come up with something interesting. Inspirations come in the form of latest trends, new ingredients, trying an

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Raju Chatterjee,

Hammer Food & Beverage Business Review

toes to grab the interest of the current new age foodies who are fond of experimental dishes. They are amused by the new flavours and the unique preparation methods. Paper baked fish, Macha fish with multigrain risotto served with orange reduction, preparations of crabs and lobsters are some of the dishes that customers at Indore Marriott Hotel can relish when they crave for seafood.”

Rajesh reveals, “We try to continuously evolve and find ways to use seafood with a variety of recipes and cooking techniques.

Lot of research goes in to find traditional recipes and recreating them and also find ways to modernise them if needed.

Tandoori Lobster, Scallops Moilee, Maple and Miso Salmon are some of the dishes that have gained popularity on our menu at GVK Lounge. When people try some of our experimented dishes they are surprised with the combination of flavours and the cooking process.”

Raju states, “In our kitchen, at Banjara Restaurant, we experiment with new recipes.

We try innovative dishes and if we find that the taste is as good as the presentation then we keep it as dish of the day for our guests to try and give us their feedback.”

Satej asserts, “We, at Holiday Inn Chennai OMR hotel, do lot of experiments with seafood. We get good supply of local and international seafood, which we introduce on our menu, special buffets and food promotions. Major preparations are based in curries, cold preparations and live cooking.

People love these selections, spread the word though social media and through their friends, making them popular”.

Mayur reveals, “We, at Holiday Inn Express & Suites Race Course Bengaluru, experiment with different ingredients and spices. With availability of new age spices and modern techniques, newer pairings and flavour combinations can be developed and these are then put together with staples/accompaniments to make up for a wholesome dish.

People these days look forward to interesting combinations and are very encouraging in this regard. It provides an opportunity to do better and keep trying interesting combinations.”

With chefs trying innovative methods to make seafood cuisine interesting and exciting by adopting new techniques of cooking and using a blend of spices that will add to the taste not only is the GenX agog with the new lip smacking tastes but even the older set is excited about the experiments and eager to savour them.

Feb-Mar ’19

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C OV E R S TO R Y

Recipes

Basa Florentine with Shrimp Beurreblanc Ingredients Basa fillet 200 gm Blanche baby Spinach leaves – 100 gms Red pepper roasted – 2 no Fish stock – 500 ml Bouquet garni- 25 gm Shrimps – 4/5 no Saffron – 0.25 gm Cream – 25 ml Butter – 25 gm White wine – 10 ml Olive oil – 15 ml Chopped onion- 10 gm Method: Saute chopped onion in olive oil, add blanched spinach leave.

Flatten fish fillet with slim knife, arrange roasted red peppers on fish to form a thin layer.

Assemble spinach mixture in center.

Roll the fish with stuffing & tighten in plastic wrap, fold the corners.

Boil the fish stock with bouquet garni, cook fish roll in the liquid for 25 mins Reduce 1 cup fish stock to half, add saffron, cream reduce for 4-5 mins.

Add shrimps cook for 1 min more. Remove from heat cream soft butter in it.

Remove poached fish from the wrap & serve with shrimp cream sauce.

GRAVLAX (cured salmon) Ingredients: 1 kg salmon fillet with skin 5 Tablespoons salt 5 Tablespoons sugar 1 teaspoon black pepper 4 tablespoon dill leaves 1 Tablespoon lemon juice Method Put the salmon fillet skin side down. Sprinkle with the salt, sugar, and pepper spread the dill over, and splash on the lemon juice, then wrap tightly in plastic wrap. Cover it with another plate. Refrigerate for 3 days. Open the package every 24 hours and baste, inside and out, with the accumulated juices. On the second or third day, when the flesh has lost its translucence, slice thinly as smoked salmon and serve with lots of condiments.

Satej Saigaonkar, Executive Chef Holiday Inn Chennai Omr It Expressway

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Panang Style COD Fish Ingredients: COD Fish (Slice) 300 grams Egg 01 pc.

Salt 05 grams Sugar 15 grams Light Soy Sauce 05 ml.

Oyster Sauce 05 ml.

Chili Paste 05 ml.

Panang Curry Paste 75 ml.

Coconut milk powder 100 grams Basil 10 grams Lemon Leaf 05 grams Coriander 05 grams Galangal 10 grams Cherry Tomato 05 grams Fish Sauce 05 ml.

Fish Stock 150 ml.

Oil 10 ml.

Chopped Garlic and ginger Method: Marinate the Cod fish slice with egg, salt, sugar, oyster sauce and light soy sauce.

Keep it in refrigerator for 30 minutes.

Heat oil in a sauce pan and add garlic, ginger, galangal, lemon leaf and sauté it for 1 minute. Add curry paste and again sauté for 1 minute. Add stock seasoning and fish sauce. Add coconut milk after boiling.

Sim the gas and cook it until semi thick consistency. Keep aside the papang curry.

Heat up the non-stick pan with oil. Grill the cod fish both side until golden brown color or until cooked.

Place the grilled cod fish in bowl and pour the panang curry on it.

Garnish with coriander leaf and cherry tomato, serve hot with steam jasmine rice.

Note: you may remove the fish bone after grill.

Chef Vikas Pant The Suryaa New Delhi Malabar Fish Curry Ingredients 3tbspCoconut Oil 1/2tspMustard Seeds 10-12Curry Leaves 15-20ShallotsSliced 2tspGingerGrated 2tbspGarlicChopped 1-2Green ChilliSlit into half 1tbspCoriander Powder

Hammer Food & Beverage Business Review

1/2tspTurmeric Powder 2tbspKashmiri Red Chilli Powder 1/4tspBlack Pepper Powder 1/8tspFenugreek Powder 2-3piecesKudampuli Salt to taste 600gFish Method Heat coconut oil in a pan.

Add mustard seeds and curry leaves and let them crackle for a few seconds.

Add shallots, ginger, garlic and green chilies and fry until they turn golden brown.

Mix coriander powder, turmeric powder, red chilli powder, pepper powder and fenugreek powder in a bowl.

Add a few drops of water and make a thick paste.

Add this paste in the pan and fry until it turns brown.

Now add 2 cups of water and Kudampuli and bring it to a boil.

Simmer the heat.

Add fish and salt to taste and cook for 8-10 minutes.

Remove the pan from heat and let the curry rest for 2-3 hours for the flavors to mature.

Heat once more before serving.

Akshay Pandit Executive Sous Chef Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet – Mumbai

Pan Seared Basa With Spaghetti Aglio E Olio Ingredients: Basa ½ Kilo Lemon ½ no Salt To Taste Garlic 1 Teaspoon Chili flakes 1 Teaspoon Oil 2Teaspoons Oregano 1 Teaspoon Pepper crushed To Taste Sauces: Butter 2tbsp Garlic 2 tsp Lemon ½ no Salt to taste Cooking cream 11/2 tsp

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C OV E R S TO R Y Spaghetti Aglio E Olio: extra-virgin olive oil 1/4 tbsp spaghetti 50 gm garlic sliced 3 cloves chili flakes 1 pinch chopped parsley 2 tsp Method: Cut fish in fillet Marinate fish with lemon, salt, chili flakes, oregano and garlic for an hour Grease hot plate with oil and sear fillet of fish on one side (to know that fish is cooked look at side of fillet color changes as it cooks from bottom to top) then flip fish fillet carefully on other side and cook it For Sauce: Take butter in pan sauté some garlic Take your pan away from gas and add lemon juice to it sauté it again and add cream and salt once creamy remove it and pour on fish fillet For Spaghetti aglio E Olio: Cook spaghetti in the boiling water with salt and oil.

Heat the olive oil in a pan over medium heatadd the garlic and sauté it add the chili flakes. When the outside edges of the garlic are just starting to brown, add little water and a pinch of salt.

Keep till garlic raw flavor is off After 8-10 minutes drain pasta and add it too pan and toss it to mix it with oil, add chopped parsley and remove

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Prawns Ghee Roast Ingredients Prawns - 100 Gm Salt - To Taste Turmeric - 15 Gm Dhaniya Whole - 50 Gm Jeera Whole - 50 Gm Ginger - 25 Gm Garlic - 35 Gm Bedgi Chilli (Boiled) - 250 Gm Ghee - 150 Gm Lemon - 3 Pcs Method: Clean prawns and marinate it with lemon juice and turmeric Boil bedgi chili and roast all other ingredients Make fine paste of bedgichilli and all ingredients Take ghee in pan add masala and prawns and roast it in ghee till ghee flavor is absorbed by prawns and masala is little dry Serve hot on banana leaves Raju Chatterjee, Jr. Sous Chef Banjara Restaurant.

Hammer Food & Beverage Business Review

Batter Fried Shrimps Ingredients 1.5 lbs (500gms) shrimp, cleaned& deveined 1cup all-purpose flour 1/2cup milk 1/4teaspoon salt 3/4teaspoon seasoning salt 1egg (beaten) Oil (for deep frying) 1/2cup oil Method Preheat oil Mix ½ cup oil, egg and beat it well Now add the other ingredients in the above mix and beat it until all the ingredients are blended well Please note: Do not add oil for frying While preparing for the batter, add ½ teaspoon of baking powder. It would help in making the crust lighter or use beer instead of milk for a barley flavor) Dip shrimp into the batter Now dip shrimp into the batter to coat and put in on hot oil. Deep fry it for 30-60 seconds until they turn golden brown.

Once the shrimps are fried properly, take the shrimps out on a paper towel to let it soak the excess oil.

VivekKalia, Executive Chef Indore Marriott Hotel

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BUSINESS

Improve your business with…

Elegant Dinnerware Tableware plays an important role in a dining experience. For an F&B outlet to succeed it is important to set the mood for an exhilarating dining experience, which can be ensured by an attractive and presentable table setting. For a hotel or restaurant, the right selection of tableware and dinnerware are as important as the food and ambience of the establishment. For the hotel or restaurant the right election and display of tableware is as important as the fare that is served. But purchasing restaurant cutlery and crockery can be a daunting task as one has to envision the table setting in the total environmental décor of the outlet. Trying to figure out everything – from how much tableware to buy to what style will serve best in the establishment can seem to be an insurmountable job. Ashok Malkani tries to make the task of the restaurateur a little less problematic by highlighting the range of tableware available and the pros and cons of different types of cutlery and crockery.

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Hammer Food & Beverage Business Review

Feb-Mar ’19

Q

uite often, in online media review, one reads, “The food was good but the ambience was way below par.” With so many eating out options available, the F&B outlets have to pay heed not only to the menu but also the décor and overall ambience which plays an important role in the success of the outlet.

Setting can make a huge difference to the dining experience.

The guests not only want tasty food cooked in a hygienic manner but are equally choosy about a place where the table is set up in an efficient manner. Clean napkins, impressive looking cutlery and tableware are important aspects towards a guest’s satisfied experience.

Setting a nice table is often overlooked but its importance should not be minimised. Having a nice table setting affects the guests’ enjoyment of the meal which can even affect how well the food is digested. After putting in the effort involved in thoughtful menu planning and healthy cooking, don’t tarnish the meal by having a disorganised presentation.

Customers like tables that are set correctly and neatly and therefore it is necessary for restaurateurs to ensure this in order to increase their business. Many factors play a role in ensuring a great customer experience. While we always focus on the food and the service, we often forget about the table setting.

Table Setting According to experts the essentials for table setting are: Table Mats, Napkins, Plates, Cutlery, Glasses and Centerpiece. Before placing down any table mats, make sure they are all clean and wiped down. They should be positioned straight and parallel to the edge of the table.

Folded napkins are normally placed on the right side of table mat. They are folded in a triangular shape. If it is a small napkin one can fold it in half to get the required shape. If it is a large one, then you can fold it in half and then again fold it.

Plates should be placed in the middle of the table mat and the cutlery set around it Thumb rule for flatware placement is as follows: • Place items 1" from the table edge • Place forks, tines up, to the left of the plate • Knives (sharp edges towards plate), spoons (bowls up) to the right of the plate Centrepieces are a great way to add a little extra care and

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Hammer Food & Beverage Business Review

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BUSINESS

attention to your table. They are usually placed at the centre of the table. A small vase of flowers is a popular choice for centrepieces.

Choosing Cutlery It is necessary to choose the right cutlery.

For a novice, flowing suggestions would help: Knives: There are different knives for specific tasks. Dull blades are used for cutting soft or cooked foods. Pointed knives help in cutting or paring fruits. Knife with a broad flat blade is suitable for eating fish while knife with blunt ends is used to spread butter, cheese spreads, etc.

Spoons: There are various types of spoons. Teaspoon, tablespoon, dessert spoon and soup spoon are some of them.

Forks: There are two tined (used to cut meat) and four tined (for other uses) forks.

You have dinner fork (measuring about 7

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inches is meant for main course meals), salad fork (six inches long, its outer tines are notched, wider and longer than inner tines). Beside this there are dessert forks, fish forks and seafood forks.

Navin Ladha, CEO and Founder of RanceLab believe that, for a first timer, c h o o s i n g t h e r i g h t c u t l e ry co u l d b e problematic. Some tips that could ease the dilemma of a new restaurateur are: Avoid Limited Edition Cutlery: Though it may look tempting, it advisable to stay away from it because a limited edition could be just that, Limited. When the knives become blunt and the spoons look scratched and you go to the store to get replacements you may find the true meaning of the Limited status! This will result in you having to replace your entire cutlery.

N e cess a ry i te m s : A p a rt f ro m t h e standard fork, knife and spoon set, decide

Hammer Food & Beverage Business Review

what else is necessary based on what you serve. For example, if you serve sea food, do buy seafood forks.

Maintenance: Buy cutlery that is durable.

Don’t be stingy when you are selecting cutlery because cheap quality cutlery will have to be replaced time and again.

Stainless steel is the preferred choice because it is stain and scratch resistant and easy to clean in a dishwasher.

Restaurant theme: You have to find cutlery that matches the ethos of your place. Does your restaurant have a vintage appeal or is it contemporary? The cutlery must also be in sync with the dinnerware and furniture. Don’t go overboard with something that is too ornate. It will be difficult to clean.

Easy and comfortable: One has to choose whether the cutlery is heavy or light. Fine dining restaurants sometimes have European style heavy cutlery which is durable. The light cutlery is cheaper but not durable. Heavy duty cutlery, which is lighter than European style but heavier than the light ones, is the ideal choice as it is hard, durable and not very heavy on the pocket.

Comfortable to handle: Even though cutlery is shaped similarly throughout, some forks and spoons have slender necks than others. Before ordering in bulk, try it yourself and buy the ones that you feel is comfortable to handle.

Many restaurateurs feel that it is not necessary to go beyond using standard knife, spoon and fork cutlery. However, you’ll be surprised to know how wrong cutlery can turn out to be a disaster for your business. Depending on what food you serve, there are several types of cutlery available in the market.

A we l l s et ta b l e ref l e cts t h e professionalism of the restaurant. If a customer appreciates your efforts of creating a clean and tidy dining area he is sure to become a returning customer.

Crockery But setting your table does not involve only cutlery. It also involves crockery.

Your choice of tableware – rustic or sophisticated, eclectic or minimalist – can communicate your restaurant’s brand in seconds.

C ro c ke ry i s a n i m p o rta nt p a rt of embellishing the dining table. A mismatch of plates is sure to cause embarrassment to the restaurateur. Proper cutlery helps you create an awesome dining experience and can add five stars to your food items.

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BUSINESS

With the wide range of patterns, shapes and sizes available in the market, choosing the right crockery can be a daunting task.

Care has to be taken to ensure that the crockery reflects the style and atmosphere that you, as a restaurateur, want to create in the place. But besides this there are also a few other things that one has to take into consideration.

The durability of the crockery is one of them. While cheaper range of crockery may seem like a good value for money at the

Feb-Mar ’19

time of purchasing one has to realise that if it chips easily or is susceptible to scratch marks it will turn out to be an expensive proposition in the long run.

S i ze a n d ve rs at i l i ty a re ot h e r considerations that need a serious thought.

The size would depend on the size of portions that you intend to serve in the place. It should also be versatile because the same crockery would be used for serving several dishes – from pizza to desserts.

Hammer Food & Beverage Business Review

Design is another aspect that one has to take into consideration. With constant emergence of new patterns and trends, choosing the best pattern of crockery for your restaurant should not be a hastily made decision. An important thing to consider is that it must reflect the restaurant’s theme and complement its overall design. For example, if your restaurant is a Mexican or Italian then it would be advisable to have plates with bold colours and designs.

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BUSINESS

The right dinnerware A number of factors go into the choice of restaurant dinnerware, including the ambiance you wish to project, your budget, and the intended use.

When your restaurant is still in the planning stages, it’s important that you consider what it is that you want to portray in your restaurant. Is it a fine dining or casual establishment? Are you aiming to project the establishment as refined and sophisticated or fun and trendy? Is the atmosphere you’re seeking posh and sophisticated or warm and colourful? For a fine dining atmosphere, opt for porcelain or china plates, while for casual atmospheres, choose melamine or plastic dishes.

For every type of restaurant you have to take into consideration the material of the dinnerware which would be suitable for your restaurant. Major dinnerware materials are Bone China, Porcelain and Melamine. Bone China, which is suitable for everyday needs is weightless, stylish and microwave-safe. Porcelain is nonpermeable and durable. It is dishwasher and oven-safe. Melamine crockery will not break if dropped. It is more durable than other traditional dinnerware.

Several big brands have also started

customisation with the name of the restaurant on the crockery and cutlery.

Sunil Agrawal, Director of Vinod Cookware is of the opinion that crockery market has evolved over the last decade and is exploding with innovation. The market is huge and niche and regional marketing is the mantra for the success of tableware manufacturers. Tableware’s role, which was functional till some time ago, has currently reached the haute cuisine stage.

Tableware – both cutlery and crockery – incites different types of feelings in the foodies. One has to be careful when dealing with tradition. There are equal number of takers for and against white plates. Fans of white crockery say that food looks and even tastes better on these large, plain dishes. Apparently, against the blank canvas of the plate, the food’s colour and texture pop making it look more appetizing. And if food looks good, it’s more likely to taste good.

With so many options for crockery one may feel confused. Here are some tips from experts which may ease this burden.

As far as colour is concerned, white should be the preferred choice. There are very few foods and props that don’t work with white.

Most of the restaurants use white porcelain but there is a tendency now to use dishes of different colours and shapes and materials. This is mainly because, as the saying goes, “The first bite is with the eye.” It must be realised that just as lighting can be used to create an ambience, the tableware can be used to set the mood.

For the design the suggestion is to have plain plates, without any ridges. When a plate has a lip, the food needs to be plated so that it fits within the ridge.

It is a known fact that the moment the customers sit down for food they evaluate every single detail including the shape of your tiniest coasters. Every colour, design, size and shape of the dinnerware is judged.

So you must choose the ones that will complement the overall aesthetics of the restaurant.

Recently there has been a trend of serving in various objects like slides, frying pans, etc. But this is something that has not been approved by the diners. The twitter account @WeWantPlates has gained over 136,000 followers in its ‘global crusade’ against the practice. A study of diners in the UK by YouGuv Omnibus has revealed that they overwhelmingly prefer to be served food off a plate

Conclusion Tableware plays a crucial role in dining ex p e r i e n ce s o w h i l e s e l e ct i n g yo u r dinnerware you have to keep in mind the restaurant’s concept. You have to keep in mind that the customer’s first impression – which encompasses the entire environs of the restaurant – is the lasting impression.

If it is good then it not only makes him a loyal customer but also one to spread the good word. On the other hand a poor first impression will create a bad image of the restaurant. n

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Feb-Mar ’19

Hammer Food & Beverage Business Review

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FEATURE

It is Time to

Eat Your Spoon!

By Jhuma Biswas

T

oday, going green is not an option but should be perceived as a compulsion by individuals, societies and businesses. Our food service and food retail businesses too should proactively become extra sensitive towards environmental concerns, which not only includes adhering to stringent hygienic principles in preserving and preparing food, but also following or at least preferring environment-friendly options in consuming food.

And one of the effective ways for food service businesses to become environmentfriendly is through the use of edible cutlery.

As the name suggests, edible cutlery is made of food materials and is meant to be eaten.

If the usage of edible cutlery becomes popular in India’s food service industry, it would curtail the usage of plastic spoons and plates and arrest their increasing usage

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to some extent.

The Plastic Bane Despite its adverse environmental impact, plastic cutlery has gained popularity because of its convenience or the ease of use and disposal. After eating food, many a

Hammer Food & Beverage Business Review

time, single use plastic cutlery are thrown in dustbin without care, and much of them are not recycled and they contribute to the further degradation of our fragile environment and harm marine lives, land animal lives and human lives while they are degrading.

Feb-Mar ’19

FEATURE market advantage of plastic cutlery. You can eat with them and eat them too…And even if you do not want to eat them and dispose them in your stomach then also they can be decomposed within days, not decompose through span of centuries like plastic.

Some outlets use wood cutlery, which is becoming fashionable too. But wood cutlery and bamboo chopsticks also directly contribute towards depletion of our

And moreover, plastic cutlery can directly harm the person eating with the help of it.

According to Bakeys, a Hyderabad-based edible cutlery manufacturing company, “Plastic, a petroleum by-product, is harmful to human body because of the presence of several toxins and carcinogens. Its application as food consumption utensil enhances the chances of these chemicals to get into the human system.” Bakeys makes its edible cutlery with dough made from a mixture of sorghum, rice and wheat flours, kneaded with hot water. The products are baked in moulds.

Moreover, as the Bakeys website rightly

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states, “Plastic is manufactured in a very unhygienic manner. Industrial lubrication is applied on the moulds to prevent them from sticking to products.” These are generally wiped but not cleaned with proper wash.

Thus, people having food on plastic cutlery, would possibly be licking this industrial contamination!

Edible and Green But edible cutlery can not only address the environmental problem inherent in the use of plastic cutlery, but it can be more convenient to use and dispose than their plastic versions, which can easily offset this

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forest cover, which eventually harms the environment and local livelihoods.

Even if disposable plastic cutlery and wood cutlery experience significantly reduced usage in the restaurants in the near future due to strong and persistent campaign by the environmental activists,

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FEATURE

then also we cannot overlook the fact that aluminium or steel cutlery (besides plastic cutlery they are most widely used) or reusable plastic cutlery or other forms of cutlery need to be thoroughly washed after having food, which leads to enormous usage of water for the food service industry. Such water usage is not environmentally sustainable in the longrun, in the backdrop of scarcity of water resources, especially when the choice of edible cutlery is there.

We can see that edible cutlery is perhaps the most apt environmentallyfriendly cutlery option available for the present day restaurant business.

The use of edible cutlery can also lead to some enhancement of profits for the food service outlets, provided the price of the edible cutlery is added to the food cost for the guests.

I don’t think the guests in a fine dining or a casual dining outlet would mind shelling Rs.20-25 extra per guest (an edible spoon can cost around Rs.2-3), for the innovation of edible cutlery but for a roadside outlet or dhaba in India adding the extra cost of the edible cutlery to the

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food price can be a challenge.

Innovative Players Besides Bakeys Foods Pvt. Ltd., which was established in 2010, Hyderabad-based Eclery Foods LLP is another player engaged in commercial production of edible cutlery.

The company’s website claimed to have a fully automated process for production, and being engaged in the production of edible table spoons, soup spoons and dessert spoons.

Then there is Vadodara-based Trishula.

Th e ta b l ewa re m a n u fa ct u re d by t h e company is a blend of multigrain flour, binding agents (i.e. salt and water), natural Indian spices and natural flavours.

The website of Trishula claims its edible tableware is 100 percent natural with no added preservative, no added artificial flavour and no added sugar being among its many healthy attributes. The spoons from Trishula, apart from being edible, are also biodegradable in nature.

Trishula currently produces eight major product variations of edible spoons. In these spoons one can find the delectable taste of Indian spices. These product variations are

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termed as Carom Touch (it comprises edible spoons made with carom seeds), Choco Delight (spoons with the Choco Crunch flavour is primarily introduced for kids, and for people who love everything chocolate), Masala Magic (here a unique mélange of aromatic roasted spices, fortified with iron, Vitamin A, and iodine is presented in the form of spoons), Mint Wave, Peppercorn, Root Power, Simply Salted, and Spinack Strength.

Customisation of spoons from Trishula is also available in terms of size/shape/taste of the spoon along with embossing of logo/ brand name on the body of the spoon, if there is a prior intimation.

Besides them, there may be many other players engaged in the production of innovative edible cutlery in the country, bur all said and done, the market for edible cutlery is still at a very nascent stage in India. The exception of edible cutlery in India deserves a huge momentum for evolving itself into a perceptible trend.

Factors to Consider However, it is always preferable to make the edible cutlery with those ingredients whose production doesn’t require much water.

Otherwise the sustainable edge of edible cutlery would be diminished. “Care for ground water led me to invent edible cutlery made from sorghum (jowar). Our product range includes soup spoons, regular spoons, dessert spoons, forks and chopsticks; all made from a mix of flours and baked in a state-of-the-art fully automatic production facility, located in Hyderabad,” expressed Narayana Peesapaty, Managing Director, Bakeys Foods Pvt. Ltd. Here it deserves a mention that edible cutlery can be savoury or sweet but it is always preferable that the edible cutlery is tasty and nutritious. If edible cutlery is spruced with healthy ingredients, it can add value to the menu of a food service outlet in India, especially in these increasingly health conscious times. n

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AGRI

A Sweet Date with Health

By Jhuma Biswas

D

ate is a healthy and tasty fruit, which can enrich our day-to-day diet and can add more sweetness and health to our eating out adventures. One cannot be certain about the geography of its origin, but it is commonly believed to be originated in the Fertile Crescent region, which lies between Egypt and the ancient Mesopotamia. It is also believed that the date palm tree, which bears date fruit, originated in present day Iraq.

Fertile Crescent region is also known as the ‘cradle of civilisation’, as development of writing, agriculture, glass and wheel took place there only. The area runs through many present day countries of the Middle-East and Africa such as Iraq, Israel/ Palestine, Syria, Lebanon, Jordon, Egypt, Turkey, Iran among others.

Date trees or date palm trees generally vary 21-23 metres in height. The fruits are oval shaped. The colour of date fruits range from bright red to bright yellow. But most

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of the dates we found in India are brown in colour. Dates contain approximately 75 percent sugar when dried.

A Rich History Date is not only rich in sugar but also in

history. The evidence of date cultivation is close to at least nine thousand years old.

Since the beginning of human civilisation dates are having a date with us. According to Wikipedia, the archaeological evidence of date cultivation in Arabia dates to the 6th millennium BC. Evidence of date cultivation in a Neolithic civilisation goes back to 7000 BC. The fruit was the staple food in the Indus Valley Civilisation and the Middle-East for many millennia. The ancient Egyptians used to make date wine from dates.

With the development of trade, the dates spread their sweetness to Southwest Asia, Northern Africa, and Spain. Dates were introduced to Mexico and South America during the Spanish conquests. Dates were introduced in the US in the middle of the eighteenth century.

Production, Types and Cultivation According to FAO, Egypt was the top

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Feb-Mar ’19

AGRI producer of dates in 2016, followed by Iran, Algeria and Saudi Arabia respectively. In India, Rajasthan, Gujarat, Tamil Nadu and Kerala are the major date growing states.

Lots of varieties of dates are cultivated across the world; Iraq alone has 100 kinds of dates.

Sukkary, Zaghloul, and Mejdool are some of the many varieties of dates found across the world. Sukkary, which is primarily cultivated in Saudi Arabia, is often regarded as the most expensive variety of dates in the world.

However, dates can also be categorised under three broad types. They are soft, semi-dry and dry. This differentiation is based according to glucose, fructose and sucrose content of dates.

The date palm tree bears fruit 4-8 years after its planting. Arid and semi arid conditions are conducive for the production of date fruits. Well-drained deep sandy loam soils with the ability to hold the moisture are needed for the cultivation of dates.

The pH of the soil used for date cultivation should range between 8-10. The soil should also be devoid of calcium carbonate. Low humidity, abundant sunshine, low rainfall and winter without frost help dates to grow well.

Dates Across Dishes Dates have wide culinary applications.

Especially, the creative use of dates in bakeries in India can enhance the bakery unit’s market value in these health conscious times. Of course, dates can be delicious if eaten raw, but date cakes are

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no less wonderful to taste. Dates can also be pitted and stuffed with fillings such as almonds, walnuts, pecans, marzipan and with many other delicious ingredients.

Date is also used in making pudding. Sticky date pudding can be a delicious dessert, if prepared well.

Though date-nut breads are uncommon in India, but that doesn’t make them any less delicious. More of our bakeries should use dates in cakes and breads, which are sure to garner huge popularity among their consumers. As far as beverage goes, date shake can come across as a wonderfully healthy concoction, which can be supremely tasty too.

Dates are also used to make jaggery, which in turn is being used in Bengal in a sweet dish known as payesh. It is a milk-based dish. Jaggery made of dates is also used in Bengal to make out-of theworld sandesh and rasogulla. Sandesh and rosogolla are among the two most important sweets from Bengal.

According to Wikipedia, sparkling date

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juice is consumed in some Islamic countries for special occasions and religious times such as Ramadan. It is about time in India too date juice becomes vogue across restaurants. In southeast Spain, dates, usually pitted with fried almond, are served wrapped in bacon, and are shallow fried.

Date syrup is used in Israel.

Enriched with Health Date is a treasure-trove of nutrients, which makes it good for health. Dates are rich in dietary potassium. The fruit is also endowed with calcium, phosphorous, iron, sodium, magnesium and zinc. Dates are also rich in vitamins. They are devoid of cholesterol and have minimal fat.

Dates are a good source of energy as they have high content of glucose, fructose and sucrose. Thus in these hectic times, which often require more energy from our body, date can be very important part of our diet.

Moreover, having dates in moderate quantities in diet can check the cholesterol level. They can also facilitate in weight gain for those who need it. Date being rich in dietary fiber and having insoluble fiber, may contribute towards easing constipation too, which is a morning irritant for many.

Regular intake of dates can also keep the osteoporosis at bay. A study has also shown that consumption of dates can facilitate in reducing the risk of heart disease.

Moreover, the dates are impressively endowed with potassium, which according to studies, does lower blood pressure and curtail the risk of stroke and other heart associated ailments.

So it is about time India’s food service and food retail industry start having more creative application of dates in their menu than they are doing presently, which can hold them in good stead among their consumers in this health conscious age. It is about time we translate our dates with date into a full-fledged passionate affair. n

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p rocesse d foo d

‘Jam’ of a Business

With more and more people showing their preference to go for products that are organic and low on sugar content, there are now new opportunities to start ventures dealing in fruit jams and jellies to cater to the new breed of consumers

By Jyotismita Sharma

W

hen the Greeks first prepared jams many centuries ago, little did they know that this spread would one day become an inseparable part of daily breakfast for people around the world. The sweet taste and the blast of fruity flavours that the use of this spread in a slice of bread or a doughnut or in a sandwich brings to the mouth can delight the young and the old alike. Moreover, the search for convinience food, especially in urban areas, have also increased the usage of spreads like jams, jellies, marmalades and preserves manifold.

The rise in disposable income among a large section of the population in india has also contributed to the increase in demand for jams and jellies and other spreads.

According to a recent report by global market research firm TechSci Research, the India spreads market – which is dominated by jams and sweet spreads — is forecast to reach $527 million by 2022.

The market is expected to witness robust growth on the account of changing consumer tastes, expanding middle class population and increasing demand for tasty food products, said the report titled “India Spreads Market By Type, By Point of Sale,

By End User, Forecast and Opportunities, 2012 – 2022”.

Other noteworthy market drivers include increasing health consciousness, stressful and hectic lifestyles of working class population, lack of time to cook traditional

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meals at home coupled with increasing demand for packaged food, the findings showed.

The research showed that the northern a n d wes te r n re g i o n s of t h e co u nt ry cumulatively account for a majority share in India’s spreads market on account of increasing awareness for healthy breakfast, rising consumer spending on ready-to-eat food items, and presence of comparatively higher number of tier-I and tier-II cities, which are the major demand generators for spreads in India.

Furthermore, growth in the organised retail and e-commerce has also improved the visibility and availability of these products in the market over the last few years, thereby, increasing the overall awareness about these products among consumers.

“Spreads market in India is surging at a robust pace, as these taste enhancers are gaining popularity across urban as well as rural consumers in India,” Karan Chechi, Research Director with TechSci Research, said in a statement. “ Fu r t h e r, t o p ro m ot e the benefits and generating awareness about spreads, most of the leading players are investing heavily in developing marketing s t ra t e g i e s a n d i n t ro d u c i n g products with new innovations

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like organic spreads, fruity additives, etc.

These moves are expected to translate into continuance of the current growth trend being witnessed in India spreads market, over the next five years,” Chechi said.

In 2016, India spreads market stood at $211 million, TechSci Research found. This market is projected to grow at a compund annual growth rate (CAGR) of over 16 per cent, in value terms, during 2017-2022 to reach $527 million by 2022.

Jams and sweet spreads dominate the India spreads market, predominantly on account of growing awareness about the nutritional values of honey as compared to high-fat and sugar-based products and increasing demand for organic and healthy products, the research showed.

First Steps for a Start-Up As the demand for fruit jam is huge in India, there are now enough opportunities to start a jam business in the country. One does not need huge capital to start a jam business, but it is critical to understand how big is the demand of the product in the area that one wnats to target. The key is to carve out a niche in the crowded market.

One way to quickly make a mark in the spread market is to come up with a new flavour and to make the product as healthy as possible.

This is especially important in view

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p rocesse d foo d of the fact that there is now greater health consciousness among the consumers.

More and more people are now looking for products which are organic and also low on sugar content. So the ky to take on the giants which are already running successful businesses in this growing spread market is to offer unique products which can be called healthier than other available options. While creating such a product it is important to keep in mind that the taste of the product is not seriously compromised. All these efforts, however, may not yield the desired results if the price is not competitive.

Major Players Some of the major players in the India spread market are — Hindustan Unilever Limited, Dr. Oetker India Pvt. Ltd., Dabur India Limited, Mapro Foods Pvt. Ltd., Agro Tech Foods Limited, Britannia Industries, Cremica Food Industries Ltd., Mala’s Fruits, Gujarat Cooperative Milk Marketing Federation Ltd., and Patanjali Ayurved Limited.

Preparation and Shelf-Life Jams can be prepared from any suitable fruit or a combination of several fruits. It can be prepared from both fresh and dehydrated,

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frozen or fruit juices, fruit pulp, fruit juice concentrate or dry fruit. The fruit pieces or pulp or puree need to be boiled with nutritive sweeteners – namely sugar, dextrose, invert sugar or liquid glucose – to a suitable consistency. In preparing fruit jams, a gelling agent called “pectin” is generally used.

Pectin also helps jams to solidify. While the use of pectin may be unavoidable, it is better to limit its content as much as possible as pectin only substitutes fruit content.

It is not difficult to identify if a mixedfruit jam is prepared well. If the jam has even consistency without any distinct pieces of fruit, a soft and semi-jellied texture that is easy to spread but has no free liquid, has a bright colour and and a good fruit flavour, it is likely to be of good quality.

The Food Safety and Standards Authority of India (FSSAI) requires that jams should have flavours of the original fruit (s) and should be free from burnt or orobjectionable flavours and crystalization. It requires that fruit content in jams should not be less than 45 percent, except where fruit is strawberry or raspberry where it should contain not less than 25 percent fruit. Besides fruit content, the quality of the fruits used in preparation of jam is a key determinant of the jam quality.

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Normally, jams need not be stored in a fridge. It is better to keep them in a cool, dry place. Frequent change in temperature can quicken the spoilage of jams. With change in temperature – from cool to warm and vice versa – the moisture in the air tends to condensate inside the packages which helps harmful moulds to grow. One should be able to safely consume jam as long as the quickest expiring ingredient the product is mixed with lasts.

It is not difficult to understand when one should be wary of consuming a jam. The first sign of spoilage can be seen in the liquid that forms on the top of the product.

The jam them become darker in colour and and cosistency becomes thicker. As the product deteriorates further, it gives off an unpleasant odour which is then followed by an unpleasant flavour and then mould.

Once mould develops, the product must be completely discarded.

What is interesting to note is that jams and jellies have stood the test of the time.

People never seem to get enough of these tatse enhancers and they seem to be always ready to try out new flavours. The increased acceptance of convinience foods and bakery items has only increased their appeal further. n

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intervie w

Experienced, Passionate and a Food Cognoscente What are your objectives being an Executive Chef?

How you manage an effective team work?

Profitability, Sustainability, Value for the Guest, Innovation, Creativity, Leadership development

Giving them space to be creative, democratic work style, mentoring them and support during critical times

What are the challenges you face in delivering best in your profession?

How you manage and ensure customer relation in your property?

Availability of organic products, limited talent pool

What kind of food Production areas you are handling in your property?

Food Production for the entire hotel which includes – In Room Dinning, Qebab Quisine, All Day Dinning the Gallery Café & Banquets

A seasoned virtuoso of the food & beverage industry with over 20 years of sterling experience, Chef Vasant Khot, Executive Chef, oversees culinary operations of Radisson Hotel, Mumbai Andheri MIDC. He served at the Concord Luxury Suites, Nairobi Kenya, where he managed multiple units as a Group Executive Chef and over saw creations and F&B operations for all the units. Prior to this he served at Hyatt, Le Meridien, and Holiday Inn. The range of experience has helped up his game to deal with the elevated expectations of today’s patrons. In a chat with FBR:

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What kind of pressures you encountered in handling your area of operations?

Demand of food item in a menu which requires 20 minutes to be ready and asked in 5 minutes.

Food Cost: While the last few years have been a slow creep in general, costs always go up and people don’t want to pay more.

Meeting almost all the guest during the breakfast, updating their profile notes through systems and briefing their preferences to the team

How you see further evolution in the food production industry?

At present market is offering around 75% of menu items ready to use.

Traditional five star hotels has always shown a resistance, however to increase profitability and standardisation I guess this will soon up to even 100%

What are your experiences worth sharing since inception of your career?

Be humble, stick to roots, master basics. Guests will only ask for basics and will complain if they are not provided

Who are your ideals in your career progression?

What kind of changes you foresee in the coming years in Executive Chefs job functions?

My Dad, Chef Sudhir Pai, Chef Andrew Wachter, Mehttab Siddique, Gopa M

Automation, Marketing & Sales – these will come under the functions

How you see yourself placed after 10 years?

What are the job functions you enjoy the most?

Innovating methods in food processing to reduce the fixed cost and provide standard products to hotels and institutions

Creating authentic recipes from scratch serving it and observing the reaction of our guests, team members achieving success

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Any specific ambition in life?

Play Drums with A R Rahman

Feb-Mar ’19

Feb-Mar ’19

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PROFILE

Diverse and Delectable Platter at Imagica

By Jhuma Biswas

V

eeraj Shenoy, the Vice President, F&B and Retail Merchandise of the Imagica theme park comes across as a dynamic but unassuming professional.

He is leading the F&B operations at the Imagica theme park, located in Khopoli, near Lonavala. One can have a gala time at the Imagica theme park in Khopoli with its multiple fun and games options for the family, while commuting between Mumbai and Pune. From these busy cities, the theme park can also come across as an apt weekend entertainment gateway.

The 130-acre Imagica theme park, which houses many hubs of unbridled entertainment within its ambit, presents itself as a suitable venue for school picnics and corporate visits for MICE. Imagica is also the perfect magical destination for theme weddings, ranging from Bollywood style to fairy-tale ones, against the picturesque lagoon or The Imagica Capital castle.

“At Imagica, you will find a myriad of F&B choices, ranging from convenient food kiosks offering quick bites to full-service themed dining. Our spread is prepared keeping in mind various tastes, interests and moods to be catered to. We also customise our offerings on the basis of specific requests

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from guests,” Veeraj asserted.

I urged him to elaborate on this further.

“When at Imagica, you can savour the ingenious Indian cuisines at The Imagica Capital; on the other hand you can also enjoy authentic African meal at the Zeze Bar +Grill,” Veeraj stated. Adorned with masks, artefacts and exotic tribal paintings, Zeze Bar+Grill simulates an impression of Africa.

“At Arrmada, the food buffs can lounge around with scenic beauty of the park while savouring the Spanish Tapas and the choice of wonderful drinks,” explained Veeraj. Here it deserves a mention that perched beside the

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lagoon, Arrmada offers breathtaking views under the beautiful expanse of the sky.

That is not all, of course. Red Bonnet Express, overlooking the thrilling Imagica theme park’s signature rides, churns up some great American style burger and shakes. It serves quintessential American food for people of all ages. Then there is Red Bonnet American Diner that is a quick service restaurant. It takes its inspiration from the 60s US, complete with vintage cars, dining tables and sitting area. Here you can go back in time and indulge in American comfort food with the likes of fries, classic

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Veeraj Shenoy burgers and more.

“A one-stop for any foodie would be Pablo’s Food Loop, which serves distinct specialties from across the globe,” he elaborated further.

After hearing all these delectable options, I was already feeling hungry, but the animated Veeraj was in no mood to stop. “At Ammos - the food court at the Water Park - we serve distinct regional specialty meal boxes, which include pan-Asian and Jain boxes among others. Sunbeatz, overlooking the pristine wave pool, is sure to titillate your taste buds with some great global pizzas and Lebanese street food. The fare can be complemented by quality alcoholic drinks. Salty’s wraps up some yummy rolls, ranging from Mumbaiya Frankie to Mexican Burrito, along with some hot beverages.

The one-stop shop for juices, shakes and smoothies right from freshly squeezed juices to tropical mocktails is SANDY SIPSS. The Blue Stone Café is a creperie and waffle station, which serves freshly made sweet and savoury crepes,” he went on with a smile, as we sauntered through the park.

Besides this exhaustive list, there is Roberto’s Food Court where you can have a sumptuous gastronomic trip. We headed towards it for lunch.

“All our F&B outlets are extremely popular amongst our guests at Imagica. However, Roberto’s Food Court, Ammos and The Imagica Capital attract the maximum footfall owing to their strategic locations, versatility in the spread and, most importantly, due to their unwavering authenticity,” observed Veeraj.

Successfully managing such huge F&B operations amidst competition induces the need and as well as potential for

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experimentation. “We have always been experimental with our cuisines, and we have introduced innovative offerings such as Afro Grills and Signature Burgers line with the objective to penetrate the mass market. Our gastronomic innovations with new ingredients and preparations always manage to surprise the guests in the parks.

The acceptability of these cuisines and dishes has been great and reviews have been excellent. Our guests have widely appreciated our experiments and this has motivated us further to bring in newer methods and styles,” Veeraj pointed out.

I discussed with him the ongoing and future initiatives in the F&B division of Imagica theme park. “We have some very exciting plans for the F&B division of the theme park in the coming year. Currently, we are working towards introducing private labels in our spread. We are also going to launch Imagica signature concoction of fresh juices, premium chocolates and candies soon.

Dry snacks, trail mixes and chips are also in the pipeline,” he averred.

“We have designed an intrinsic catering system at Imagica, so as to cater to a variety of food interests of our guests. To offer convenience and delight, we have launched some unique initiatives such as All Day Meal Plan, which is customisable food plans for the entire day,” he disclosed.

Of course, that is not enough for Veeraj.

“We have an in-park delivery mechanism introduced which allows guests to enjoy on-the-go meals even in the ride queues.

There are extravagant buffet spreads with character meet and greet, along with Imagica by Night Feast where guests can get wonderful sundowner with music and food,” he conveyed.

As discussed before, Imagica theme park is not only a family outing destination but is also being projected as a wedding destination. Of course, it is a partying venue too. “We also arrange for premium destination weddings at Imagica with tailor-made gastronomy, serving food and souvenir combos,” offered the F&B expert enthusiastically.

“Tubbby’s Secret Party is a kids’ exclusive format with the Stars of Imagica entertaining them along with some of their favourite food.

We also have Imagica Sipper All Day Refill Combo, which works like an all-day thirst quencher for our guests. They can get free refills along for the entire day,” explained Veeraj, while talking about the array of promotional initiatives at Imagica theme park where food & beverage plays a crucial role. n

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R estaurant

A Feast for All Senses!

Capital Kitchen - Taj Palace, New Delhi

By Sharmila Chand

P

ivoted on the central theme of comfort food from across the world with the menu invoking a sense of nostalgia and timelessness, Capital Kitchen is one of Delhi’s finest world-cuisine restaurants.

Inspired by a city known for its gastronomical firmament, it is highlighted by an array of authentic, flavourful and classic dishes served home style. The skill and expertise of the restaurant’s culinary team, headed

by Executive Sous Chef Atul Upadhyay get showcased through a series of live cooking stations offering Indian, European and Asian Cuisines. Capital Kitchen’s popular Sunday Brunch creates an environment infused with vibrancy and effervescence.

The restaurant embraces notes of a relaxed, unpretentiousness and tranquil environment, with service that is sincere and warm. The ambience exudes simplicity, t ra n s p a re n cy a n d g e n u i n e n ess . Th e heightened ceiling spells sheer luxury and refinement. While giving the restaurant an elegant luxe appeal, it marries well with deep mahogany dark wood work depicting a classic yet contemporary setting. A blend of Gold, Bronze & Copper hues coupled with dark brown wood and marble work renders a stunning visual appeal.

offerings, served amidst a contemporary ambience illuminated with natural light make it a perennial food lovers’ favourite. Comfort foods, all-day breakfast, and classics from around the globe invoke a sense of nostalgia. The studio kitchens within the restaurant make the experience immersive, engaging and personalized.

Chef at the Helm A progressive culinary professional with over 15 years of experience, Executive Sous

Food Lovers’ Den The unpretentiousness, authenticity and timelessness of Capital Kitchen’s culinary

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Chef Atul Upadhyay

Hammer Food & Beverage Business Review

Chef, Atul Upadhyay leads a dynamic team of culinary experts under the aegis of the Executive Chef at the resplendent Taj Palace, New Delhi. Known for his culinary creativity and passion for food, he cherishes regional Indian cuisines and classic European fare with equal flair.

Prior to his current role, Chef Atul, as he is fondly known, was the Executive Sous Chef of the idyllic Taj Lake Palace, Udaipur where he looked after famed restaurants, Jharokha, Bhairo and Neelkamal. He has also had the privilege of working for several renowned hotel brands across the country and even an international luxury cruise line.

With the profound knowledge of an array of cuisines, Chef Atul’s immense diverse expertise lies in Indian, Mediterranean and Asian cuisines. His innate ability to recognize subtle nuances in flavours allows him to

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R estaurant explore innovative flavour combinations. He loves to experiment and inject creativity in the kitchen at all times.

“What I endeavour to conjure every time I am cooking is what I call, the ‘perfect plate’ - a well-conceived dish that incorporates complementary flavours and leverages the unique textures of individual ingredients such that it carries the invisible signature of the person who created it. This to me is the greatest reward of my profession!”

Signature Dishes Non-Vegetarian Tom Kha Kai – Thai spiced coconut soup with chicken, served with lemon and crispy onions.

NasiGoreng – Indonesian fried rice with prawn, chicken, sweet soy, fried egg and traditional garnishes.

Rotisserie Chicken – Half-a-chicken perfectly roasted with pan juices, trufflescented six-grain ragout, thyme glaze.

GharkiMurgi– Home- style chicken curry Kathi Roll – Clay oven-roasted spiced chicken, wrapped in roti or paratha, served with sliced red onion, cilantro chutney Vegetarian Tuscan Tomato and Bread Soup - Served with Goat cheese crostini and fresh basil.

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“Capital Kitchen offers authentic classics from across the globe in a format that showcases specialties from the Capital city alongside some of our own signature Taj recipes. The place exudes vibrancy and effervescence coupled with service that is simple, warm and sincere.”

Harshal Bhavsar, Director of F&B, Taj Palace, New Delhi Pizza Fungi - Mushrooms, red onion, mozzarella, parmesan, roast garlic, herbs, tomato sauce.

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Som Tam - Thai-style young papaya salad Papdi Chaat - A Delhi classic Aloo Paratha - Potato stuffed bread,served with curd, pickle and home-churned butter.

The desserts are classics from across the world such as Ice-Cream Sundae, Banoffee Pie, DoodhJalebi etc.

The Bar Capital Kitchen also boasts of a distinctive bar that showcases the creative translation of the hotel’s resident liquid chef from Australia, Joel Scholtens who uses fresh ingredients, an array of elixirs and innovative presentation to invoke all the senses. Each signature cocktail represents the passion, knowledge and respect for the art of mixology. In addition, the restaurant also offers a selection of cold pressed juices made from fresh organic produce and healthy elixirs for fitness enthusiasts and the calorie-conscious. n

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c h ef voice

Passion

Unlimited!

Honey V Joseph, Executive Chef, Fragrant Nature Kochi

Armed with a degree in Hotel Management, Chef Honey V. Joseph is a veteran with two decades of culinary experience with Indian and international brands. He started his career with The Taj Group of Hotels at Mangalore. He has also worked with Royal Caribbean Cruise liner and travelled extensively to hone his skills in regional cuisines.

Presently working as Executive Chef at Fragrant Nature Kochi, he specialises in regional, continental and comfort food. He also likes to train his team and demonstrate new cooking techniques with latest equipments. He is very particular about maintaining hygiene standards.

In an exclusive interview with Sharmila Chand he talks about his philosophy of cooking and more‌ 56

How do you define yourself?

A qualified professional and a passionate Chef.

What is your philosophy of cooking?

Use organic, pesticide free and farm fresh ingredients for a better food culture.

Had you not been doing this then what?

A Mechanic or a Farmer

What is your source of inspiration?

Believe in yourself.

What has been the most rewarding moment in your career?

Being part of the Catering Team of President of India when he visited Kerala

How has the journey been so far? Any major challenges you faced?

Very fruitful journey with several learnings and no challenges

What skills are necessary to be a good chef?

Quick learner, Plating Skills, Motivational, Active Team Player

Your Strength?

Good Communication skills, Quick Decision maker, and Passionate about my work

Your Weakness?

Very Emotional

How do you de-stress yourself?

Rectify the mistakes, communicate with the guest

If you had to describe yourself in one word?

Hammer Food & Beverage Business Review

Feb-Mar ’19

c h ef voice Passionate

Fav Cuisine?

South Indian, Regional Cuisine

Fav Spice?

All Spices

Fav Dish?

Kerala Fish Curry

Fav Equipment?

Combi Oven, Griller

Fav restaurant/food joint?

East India Street Café by Fragrant Nature.

Your fav diner - the kind of guest you like to feed?

Whoever allows me to prepare bespoke memorable Meal

Your Hot Selling item?

Steaks

The Best Compliment you have received?

Smile of my guests everyday.

Your philosophy of work?

Food preparation is an art which needs creativity and patience.

The food which I prepare should be healthy

Lessons learnt in the kitchen?

Every day you can learn something new. Team work matters

Last meal on earth: What would you choose?

A spicy Fish Preparation from my home town

10 years from now?

To start a restaurant, affordable for common people

What is the position of chefs today in India?

Chefs play a key role in the Indian hospitality industry. They act as a bridge between the food handlers and the customers

What are the problems and challenges faced by chefs?

Quality of the Raw Materials, Food adulteration & Shortage of Skilled line Chefs

What is the best career advice you have received?

Hope for the best and prepare for the worst. Chefs can make others happy. Always smile while you deal with a guest complaining

What would you recommend to someone interested in working in your field?

If you really want to be a chef, you may have to devote hundred percent of yourself to your profession so be prepared and then enjoy

One last message ….

Think outside the box, be disciplined and remember there are no shortcuts to success

Feb-Mar ’19

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Healt h & N utrition

Carbohydrates:

The Quintessential Energy Source

By Dr. Sadhna Sharma

C

arbohydrates, proteins and fats are macronutrients and are needed in large amounts in our body. Vitamins and minerals form the micronutrients and are required in small amounts by our body.

All of these are necessary for physiological and biochemical processes of the human body and help assimilate and utilize food for carrying out activities and maintaining health.

Carbohydrates are an essential part of any diet. Carbohydrates are the body's main source of energy. They are called carbohydrates because, at the chemical level, they contain carbon, hydrogen and oxygen. Carbohydrates are the sugars, s ta rc h es a n d f i b e rs fo u n d i n f r u i ts , grains, vegetables and milk products.

Carbohydrates provide fuel for the central

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nervous system and energy for working muscles. They also prevent protein from being used as energy source and enable fat metabolism. Carbohydrates provide the body with the energy it needs and are a good source of many vitamins. Our body uses these foods to make glucose, which is body's main energy source. Glucose is a type of sugar that can be used right away for energy or stored away to be used later.

Quality Matters Carbohydrates are either simple or complex, and are major sources of energy in all human diets. They provide energy of 4 Kcal/g. The digestive system breaks down carbohydrates in foods and drinks into simple sugars, mainly glucose. This simple sugar is then carried to each cell

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through the bloodstream. The pancreas secretes a hormone called insulin, which helps the glucose to enter cells from the blood. Inside a cell the glucose is ‘burned’ along with oxygen to produce energy. Red blood cells exclusively and the brain and nervous system mainly rely on glucose as their main fuel to make energy. The body converts excess glucose from food into glycogen. Glycogen acts as a storage form of glucose within the muscle tissue and the liver. Glycogen supplement blood sugar levels if they drop between meals or during excessive physical activity. About 100gm of glycogen is stored in the liver which can supply a day of glucose need of RBC and brain during fasting. Our different body muscles store about 200-250gm of glycogen for need in increased physical

Feb-Mar ’19

Healt h & N utrition exercise.

The simple carbohydrates, glucose and fructose, are found in fruits, vegetables and honey, sucrose in table sugar and lactose in milk, while the complex polysaccharides are starches in plant products such as cereals, pulses, millets and root vegetables and glycogen in animal foods. The other complex carbohydrates mainly plant products are resistant to digestion in the human digestive tract are cellulose in vegetables and whole grains, and gums and pectins in vegetables, fruits and cereals, which constitute the dietary fibre component.

In India, 70-80% of total dietary calories are derived from carbohydrates present in plant foods such as cereals, millets and pulses. Dietary fibre retards absorption of carbohydrates and fats and creates a feeling increased satiety. Diets rich in fibre reduce glucose and lipids in blood and increase the bulk of the stools. Diets rich in complex carbohydrates are healthier than low-fibre diets based on refined and processed foods.

Managing Carbohydrates Many people are confused about eating carbohydrates or not, but it is important to keep in mind to eat carbohydrates from healthy foods than to follow a strict diet limiting or counting the number of grams of carbohydrates consumed.

One of the best weight-loss guidelines is to eliminate sources of simple sugars such as soda, sweets, candies, cakes, cookies, and similar snack foods. One needs to choose foods with few or no grams of simple sugar. Other carbohydrates to eat in moderation or avoided entirely include white rice, white potatoes, white bread and fruit juices, especially those with added sugar. These carbohydrates are rapidly digested and absorbed and cause a sharp rise in blood sugar. This causes increased insulin release, making it easier for your body to store fat. It also contributes to insulin resistance.

Rapidly absorbed carbohydrates aren’t as satiating either.

When one eats carbohydrates that are quickly absorbed, it raises blood sugar and drops it quickly. This stimulates portions of our brain that trigger cravings, meaning one’ll be looking for next meal sooner. Some research even shows that processed and refined carbohydrates activate a portion of the brain called the nucleus accumbens that’s linked with addiction.

Whole foods are also more filling because your body has to work harder to digest them, and they move more slowly through your intestinal tract. High-fiber carbohydrates from whole food sources have a greater “thermal effect,” meaning your body has to expend more energy to digest and process them. That gives our metabolism a temporary boost so it burns more calories.

A deficiency of glucose, or low blood sugar, is called hypoglycemia. Carbohydrates are the primary fuel source for muscles and eating a diet deficient in healthy Carbohydrates could leave one feeling exhausted, especially for those who regularly work out. A low Carbohydrate diet can also interfere with ability to build lean body mass since body breaks down a certain amount of protein to amino acids to use as energy when one have depleted glycogen stores i.e. during starvation or diabetes mellitus. Where does that protein come from?

Primarily, muscle tissue! That’s not what one wants if one is trying to build lean body mass. Using protein for fuel instead of carbohydrates also puts stress on the kidneys, leading to kidney damage. Additionally, without sufficient glucose, the

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Healt h & N utrition

central nervous system suffers, which may cause dizziness or mental and physical weakness. People who don't consume enough carbohydrates may also suffer from insufficient fiber, which can cause digestive problems and constipation.

Plan your Carbohydrate Diet A balanced diet should provide around 5060% of total calories from carbohydrates, preferably from complex carbohydrates, about 10-15% from proteins and 2030% from both visible and invisible fat.

The glycemic index (GI) is a new way to classify foods and drinks according to how quickly they raise the glucose level of the blood. It is replacing classification of carbohydrates as either simple or complex.

The GI scale ranks carbohydrate-containing foods based on their effect on blood sugar levels over a period of two hours.

Carbohydrate-containing foods are compared with glucose or white bread as a reference food, which is given a GI score of 100. The GI compares foods that have the same amount of carbohydrate, gram for gram.

Carbohydrates that break down quickly during digestion have a higher glycaemic index (GI more than 70). These high GI carbohydrates, such as a baked potato, release their glucose into the blood quickly.

Carbohydrates such as oats break down slowly and release glucose gradually into the bloodstream. They have low glycaemic indexes (GI less than 55). The blood

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glucose response is slower and flatter. Low GI foods prolong digestion due to their slow break down and may help with feeling of fullness. People with type 2 diabetes are resistant to the action of insulin or cannot produce insulin rapidly enough to match the release of glucose into the blood after eating carbohydrate-containing foods. This means their blood glucose levels may rise above the normal level if they eat a high GI food. Therefore for them, Porridge (low GI) is a better choice of breakfast cereal than cornflakes (high GI). It will also provide more sustained energy for people without diabetes.

The glycaemic load (GL) is another concept that builds on GI, as it takes into account both the GI of the food and the amount of carbohydrate in a portion. GL is based on the idea that a high GI food consumed in small quantities would give the same effect on blood glucose levels

as larger quantities of a low GI food. GL is easily calculated by multiplying the GI by the amount of carbohydrates (in grams) in a serving of food.

A low GI diet has commonly been promoted as an effective way to help lose weight by controlling blood sugars and appetite. Eating low GI foods two hours before endurance events, such as longdistance running, may improve exercise capacity. On the other hand, high GI foods are recommended during the first 24 hours of recovery after an event to rapidly replenish muscle glycogen.

Some examples of the GI rating of various carbohydrates include: • low GI (less than 55) – soy products, beans, fruit, milk, pasta, grainy bread, porridge and lentils • medium GI (55 to 70) – orange juice, honey, basmati rice and wholemeal bread • high GI (greater than 70) – potatoes, white bread and short-grain rice.

In conclusion, maintaining an ideal body weight by eating the right kind and amount of carbohydrates is a prerequisite to a healthy life. It goes a long way in proper growth and development of the body and to stay active.

The author is A. Professor, Zoology at Miranda House, University of Delhi

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H Y G I ene

Fighting Pests at Restaurants While finding the right vendor for pest control is one of the biggest challenges that housekeepers face, their job does not end in outsourcing the work

By Jyotismita Sharma

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m o n g t h e c h a l l e n g es t h at t h e restaurant managers face, controlling pests is one of the toughest. It is of utmost importance for housekeepers to see that the chemicals used in the products do not in any way come in contact with the food. Moreover, the emphasis is now more on reducing the amount of harmful chemicals in the process of pest control itself as guests might not be comfortable with the smell of such chemicals and such chemicals may also be bad for the environment. So the focus is now more on integrated pest management (IPM) that emphasises on prevention of pests rather than on eliminating them.

“At Sofitel Mumbai BKC, IPM has been established to control their presence in the

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premise. The activity is carried out everyday with effective and a minimal use of toxic chemicals, so that it is safe for the guests, the staff as well as the environment,” said Ketan Kerkar, Assistant Executive Housekeeper, Sofitel Mumbai BKC. An essential part of IPM is to close the entry points for pests so that the restaurant does not become the breeding ground for these unwanted species. Therefore it is important for pest controllers to seal all the small and big gaps that the property might have. But this is easier said than done, especially when the restaurant is not set up within a mall or other “closed” establishments.

As Subhajit Mitra, Executive Housekeeper, Holiday Inn Mumbai International Airport,

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remarked, controlling pests is a bigger challenge for those restaurants that are set up in open spaces.

“Most of the restaurants are set up in open areas. It is very challenging to control the easy entry of pests or flying insects from outside,” Kerkar said.

Effective management of pests also depends on the people who are employed to do the job. This is because it is very important to know the behaviour of different pests in order to devise an effective pest control strategy. For example, the pest problem may be different in the summer and winter may bring its own variety of pest problems, while some pests find their way to the restaurant irrespective of the change in the season.

Feb-Mar ’19

H Y G I ene So finding the people with adequate knowledge of pest behaviour and life cycle is quite critical for restaurants. This is no mean job. And even if one finds them, retaining them is another challenge.

In order to avoid all these problems, restaurant owners often prefer to outsource the job of pest management to vendors who have the expertise in this area. But housekeeping managers say that even finding the right vendor is no cakewalk.

According to Payal Joshi, Executive Housekeeper, Hilton Bangalore Embassy Golflinks, the biggest challenge a housekeeper faces in terms of pest control in restaurants is finding the right pest control vendor.

“We must ensure that the vendor meets the following basic criteria -- one who has a well-trained team, knows the proper methods of pest control, has the right material for effective management of pests as well as the knowledge to ensure an effective strategy against common pests,” she said.

It deserves here a mention that the job of the housekeeper does not end even if one decides to outsource the job. Housekeepers would have to keep an watch over the

activities of the vendor on a regular basis to ensure that all the promised actions are carried out.

“A lot of factors play a role in managing p es ts . Th es e a re d e p e n d e nt o n t h e surroundings of the hotel, the non-visible maintenance/engineering issues of the hotel and the ease or difficulty in managing these loopholes,” Joshi said.

Technology and Pest Management Technology has played a very important role in making the housekeeping job a lot more easier and safer. Even in areas of pest management, the advancements in science and technology has helped. There are, for example, several effective new instruments to capture, deter and control pests that were previously not available.

MAKE ICE CREAM YOUR BUSINESS CONTINUOUS ICE CREAM FREEZER

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Refrigeration Machinery

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DELHI

Feb-Mar ’19

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BHIWANDI

CHENNAI

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H Y G I ene “ Ye s , w i t h t h e a d v a n c e m e n t s i n technology, the control process has become easier with systems like air curtains, insect catchers, etc.,” Mitra said.

S c i e n ce a n d te c h n o l o g y h as a l s o contributed to the reduction of harm to environment through the use of pest control materials and in reducing the number of people required to do the job.

“At Sofitel Mumbai BKC, eco-friendly, water-based and odour-free chemicals are used in controlling pests. These chemicals are easily accessible and can be used in the presence of the guest as well, if needed,” Kerkar said. “ I nt ro d u ct i o n of n ew a g e te c h n o machines help to cover large areas, thereby minimising the required effort, manpower and time. Essential oils are used in a diffuser to get rid of pests whilst providing the area with a soothing fragrance,” he added.

Th i s i s , h oweve r, n ot to s ay t h at technology has completely solved the problem of pests for eateries. As Joshi pointed out, new technologies have been effective only to a certain degree -- there is no fool proof method, as pests find their own ways to return.

“In our experience we find some of the new machines — like the mosquito zapper for example — have a limited effectiveness and their benefits are only limited to a certain area. These machines do not effectively control the problem in large open areas,” she said.

Ketan Kerkar

Pest Control Measures There is now hardly any two opinion about the fact that preventing pests from entering and breeding inside the eateries is regarded as the best pest control method. However, those who are in this business also know that complete prevention of pests from entering an area where food is kept is not possible, especially in those restaurants where food is also served in open areas.

Therefore, what method one adopts to control pests and how seriously one adopts them gain immense significance.

“Since we have a poolside dining option - The Salt Grill — with views of the pool in the Ministry of Food, it becomes even more essential to have proper pest control measures,” said Joshi of Hilton Bangalore Embassy Golflinks.

“We have a lot of greenery to enhance the aesthetic appeal of the property. So keeping the area pest-free is essential.

There is a schedule in place to ensure the pest control team uses herbal sprays around

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Payal Joshi

Subhajit Mitra

Hammer Food & Beverage Business Review

the plants to deter pests. Additionally, regular checks of the areas are done on a daily basis by the housekeeping team along with the pest control team for effective pest management,” she added.

As Mitra pointed out, conducting frequent audits by the housekeeping team to check the upkeep of the area and the hygiene of the place is a very important part of the pest control measures.

“The process of pest control includes creation of barrier to reduce as much entry points for the insects as possible.

The other important steps involved in the process include treating, baiting and killing the pests and carrying out their disposal.

Training and awareness programmes on hygiene are conducted for the staff,” he said.

Stating that standard hygiene practices are particularly important to control pest, Kerkar pointed out that proactive measures are needed to ensure guests at the restaurants are not annoyed by the presence of pests.

“Our pest controller closely identifies which species are present at the property as each pest has different attributes and breeding habits,” he said, adding that Sofitel Mumbai BKC introduced the installation of ultraviolet (UV) lights in all of its restaurants to trap and kill insects and flies.

“Various Diversey certified chemicals such 'Spot Kill' products are used to clean the floor and tables which can also be used in the kitchen and the buffet area.

Pest control measures are carried out on a regular basis in the hotel,” Kerkar said.

After all meals are prepared, the pest controller, along with the housekeeping manager and the restaurant staff, checks the kitchen area, including floors, walls and the equipment, he said.

“These areas are cleansed and inspected regularly for cracks, crevices and hidden spaces where traces of food and liquid can accumulate,” Kerkar said, while underlining the role that regular audits as well as training and awareness building measures play in the pest control programmes of the property.

Another very important measure that pest controllers often emphasise on is the need to cut food and water supply for pests. So it is important for restaurants to ensure that food items are properly stored and covered – including the food that go waste. It is important to remember that an open dustbin and a leaking water tap could nurture pests. n

Feb-Mar ’19

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p ro d uct p revie w

Cool Displays

Offering F&B Solutions

Akanksha International was established in 1995 and has been in commercial refrigeration industry. Having been in over two decades in this industry, the company today possibly has the comprehensive range of commercial refrigeration products under ‘Kieis’ brand. The product categories include: chest freezers, visi coolers / freezers, back bars, mini bars and professional range such as reach-ins, under counters, salad counters, prep-counters/ makelines and table top bain maries.

Kieis recently launched its cold confectionary showcase range.

These elegant and stunning showcases are ideal for display and retail of confectionary products like cakes, pastries and Indian desserts in hotel coffee shops, cafés, pastry shops, ice-cream parlours, bakeries, food courts and sweet shops. The special front glass with heaters prevents moisture which generally occurs due to the change in weather, especially in monsoons.

The Dwarf cooling technology ensures uniform cooling and negligible possibilities for internal contamination. Pump has integrated safety structure so that if it warms too much it will automatically turn off and start again after it has cooled enough.

These showcases are fitted with improved compressor leading to faster cooling, longer holding and low power consumption.

Illuminated shelves add to product visibility. The range is available in Flat and Curved glasses with floor and counter top models. In flat glass floor models we have provided front glass with heaters.

Apart from cold showcases, Kieis has also developed its finest range of food warming counter-top showcases both in curved and flat glasses.

Akanksha International Pvt. Ltd. quotes@kieis.com

Food Service India Pvt. Ltd. (FSIPL) is a leading food and beverage solutions provider for HoReCa segment in India. It carries forward a legacy of over 75 years from its parent group, VKL Seasoning Pvt. Ltd. FSIPL offers its products through five brands – Springburst, Chef’s Art, Sunbay, Spicefield,Marimbula, D’amour &Tanoura The team at FSIPL comprises of experienced chefs and sales professionals specialised in HoReCa segment. The exclusive sales team understands the challenges faced by the chefs in terms of c o s t , i n v e n t o r y, taste, consistency a n d m a n y m o re parameters, and works towards making the process of cooking easier for its customers through its services.

FSIPL offers three differentiated services for its customers – Building food and beverage menu, standardising recipes and, in-kitchen demonstration and training. FSIPL has specialised Foodservice distribution partners across India and abroad who provide best last mile services to the HoReCa customers.

The company wants to be India’s most admired & respected food service Company enabling their partners’ success through focus on great taste, outstanding customer service and strong relations.”

The Product range offered by the company includes: Seasonings, Gravy bases, Blended spices, Whole spices, Ground spices, Soups, Chinese bases, Rice mixes, Tikkas, Marinades, Coating mixes, Sprinklers, Dips, Gravy mixes, Beverage mixes, Enhancers, Sauce bases, Sachets, Syrups , Fruit Crushes, Bakery Premixes and many more…

Food Service India Pvt. Ltd. customercare@foodserviceindia.com

Buon Appetito Armed with a serious passion for food and expertise in the F&B Business, founder, Prateek Mittal co-founded C re m e i ta l i a a l o n g w i t h Rajas Dhote. After 2 years of extensive R&D, travelling through the interiors of Italy, Cremeitalia was launched with an appetite to serve the best quality of cheese available in India.

B a c ke d w i t h t h e b e s t of I t a l i a n technologies, from machines to raw material and equipped with the best minds in the

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Cheese making industry in Italy, Cremeitalia fuses modern know-how with traditional re c i p e s a n d t e c h n i q u e s .

Creating that perfect burst of creaminess in the mouth, Cremeitalia is committed to providing high quality artisanal cheese. With a product line is currently limited to Burrata, Fiordilatte Bocconcini, Fresh Mozarella, Fiordilatte Pizza Cheese and Stracciatella, it is soon expanding into manufacturing premium quality Ricotta, Scarmoza, Cream Cheese and Marcarpone, all of which are currently being imported into India.

Hammer Food & Beverage Business Review

Being only 4 months old and already fortified with a strong hold over the market with a client portfolio comprising of the top 5 star hotels in the country, caterers, fine dine Italian restaurants and retail stores, the quality of Cremeitalia speaks for itself. Completely made from European Milk, the cheeses are all 100% vegetarian and authentic. The company is now looking for distributors for pan India presence of the product with a ready established logistics and cold chain supply in place. Currently they are already catering to markets such as Goa, Jodhpur, Udaipur, Delhi and Mumbai. In short, Cremeitalia is the taste of Italy, made in India.

M D Foods Product LLP sales@cremeitalia.com

Feb-Mar ’19

TRADE SHOWS THAIFEX COFFEE & TEA THAIFEX DRINKS THAIFEX FINE FOOD THAIFEX FOOD SERVICE THAIFEX FOOD TECHNOLOGY THAIFEX FROZEN FOOD THAIFEX FRUITS & VEGETABLES

www.thaifexworldoffoodasia.com

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THAIFEX MEAT THAIFEX RICE THAIFEX SEAFOOD THAIFEX SWEETS & CONFECTIONERY

CONTACT US

JOINTLY ORGANIZED BY

Ms Lynn How Koelnmesse Pte Ltd Tel: +65 6500 6712 l.how@koelnmesse.com.sg

Feb-Mar ’19

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p ro d uct p revie w

Amazing Waffle Maker AKASA has come up with Indian Rotary Bubble Waffle/Egg Waffle Maker. Here waffle is being served in cone shape. This sleek and elegant waffle machine comes in steel finish with non-stick coated bubble cavities in the casted plates. Rotary bubble waffle maker makes evenly baked and mouth watering waffles due to its rotary action.

The heavy aluminum plates spread heat evenly, resulting in uniformly cooked golden and crispy waffles. Temperature is controlled by capillary thermostat for better sensing and accuracy.

The temperature at the equipment goes up to 250°C and with a timer of five minutes. The equipment has the ability to deliver yummy waffles in very less time, making it ideal for waffle joints, ice-cream parlours, fast-food outlets, food courts, restaurants, hotels and many more facilities.

Making Waffles with Changeable Plates AKASA has launched a new kind of waffle maker with changeable plates, with three unique designs. This waffle maker uses right amount of heat and cooking time to create a perfect waffle.

The plates are easily removable, hence can be cleaned with ease.

Rotary features enable even baking and browning. Digital panel enables precise temperature and timer control. Specially designed heating elements are embedded into the plates for precise temperature control.

Perfect non-stick coating allows easy removable waffles with quick clean-up. Changeable waffle design plate give you more variety of waffles on a single machine. Waffle patterns that can be made on this machine are 7” waffle cone, Belgium waffle and two banana waffles. The equipment is perfect for buffets, hotel breakfast bars, college canteens, food courts or restaurants.

Akasa International akasaintl@gmail.com

Re-inventing Coffee Pleasure Sesscoffee is a start-up company, with a vision to change the way people drink coffee. The main motto is Barista at home. The company has developed product delivering Cappuccino/Latte at customer’s convenience, anywhere, anytime. The machine is capable of serving Cappuccino, Latte, Expresso & Americano, all variants from one compact system.

At present, existing products in the market can only serve Expresso & Americano, but Sesscoffee system can make cappuccino & latte from coffee capsules with consistent taste every time as per convenience. The system does not need separate container for milk, which generally contaminates the milk, if system is not cleaned properly.

Sesscoffee Capsule machine is very sleek & elegant which uses automobile painting process for its finish. The machine is available in 3 colours – red, black & white.

The machine is easy to use & can dispense a cup of cappuccino/latte at the press of two buttons only – one for milk steam & the other for expresso. One just needs to pour some fresh milk/milk powder in a cup & favourite cappuccino will be ready in 30 seconds. It is a most sturdy with good design & hygienic machine, wherein milk is poured in a cup & does not travel through any pipes or parts of the machine.

The company also provide different variants & intensity of Italian coffee capsules, sourced from top coffee producing nations of the world.

Sesscoffee also have Vietnamese leading instant coffee in 3-in-1 (coffee with sugar & creamer) and 2-in-1 (coffee with creamer, no added sugar) variants in single serve sachets for hotel rooms & offices. This will be a specialty coffee for coffee lovers, having presence in more than 60 countries. Sessco Enterprises was started in 2017, with a vision to change the way people drink coffee and to provide them with a high quality and premium product. Both the promoters of the company, Rajat Aggarwal & Sandeep Jain belong to renowned industrialist families of Delhi for more than 5 decades.

Sessco Enterprises sesscofoods@gmail.com

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Hammer Food & Beverage Business Review

Bakery Solution Providers

H i g h - te c h m a n u fa ct u r i n g capabilities, coupled with personalized service, a global p res e n ce w i t h s o l e d I n d i a n footprint, 70 years of being in the business, Nagpal Brothers (Regd.) at present, are the unquestionable leaders in designing, fabrication, manufacturing and installation of world class bakery confectionery equipments. A modern dynamic outlook, years of experience and consistent quality has yielded rich dividends, Today Nagpal Brothers (Regd.) not only manufacture a complete range of bakery & confectionery machines but also offer customized bakery design solutions for the production and related logistic needs of clients.

The company is widely known for its distinctive innovations, research & development which are so very important for the continued growth of the baking a n d co nfe ct i o n e ry i n d u s t ry.

Nagpal Brothers (Regd.) remains committed to ‘Complete Solution Excellence’.

The business mission of the company is to provide greatest possible value to customers, thereby gaining and holding their respect, loyalty. To deliver clients, optimal, satisfaction by offering high quality bakery & confectionery machinery that is superior value for money, technically advanced and is virtually maintenance free. To ensure faster production that is convenient & cost effective fo r s m a l l , m e d i u m & l a rg e commercial bakeries. To hire the best people they can find, and create work environment where every employee is provided the opportunity to develop to their maximum potential.

Nagpal Brothers (Regd.) jatin@nagpalbrothers.com

Feb-Mar ’19

Feb-Mar ’19

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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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Advertiser’s Inde x Company

Page No.

AKASA International

49

Allied Metal Works

37

anupam industries

17

Cremica Food Industries Ltd.

FIC

electromech 25 Famous Enterprises

12

Food n Hotel India (ubm)

61

GPA Capital Foods Pvt. Ltd.

13

Hindustan Refrigeration Stores

63

IFB Industries Ltd.

45

India Exposition Mart Ltd.

51

Inquve (olives from Spain)

01

ITW India Pvt. Ltd. (hOBART INDIA)

21

King Metal Works

09

Krome Dispense Pvt. Ltd.

43

Loomcrafts Furniture India Pvt. Ltd.

23

Mastech Services

39

Metinox India

15

Mod Kitchen Equipments Pvt. Ltd.

19

nestle india ltd

33

Perennial Foods

53

Rans Technocrats India Pvt. Ltd.

41

Remington Steel Arts

66

Shamsons Food

55

Sial China 2019

65

Soft Sensations pvt. ltd.

11

Solutionz Consulting

70

Stec Hotelware LLP

57

Sterling Agro Industries Ltd. bic Sterling Solutions

10

T&S Brass

35

thaifex 2019

67

The New India Electric & Trading Co

70

trafs 2019

69

Tropilite Foods Pvt. Ltd.

59

Veeba Foods bc Venus Industries

05

Vivan Foods Pvt. Ltd.

29

Winterhalter India Pvt. Ltd.

31

* F I C - F RONT I NSI DE COVER * B I C - B A CK I NSI DE COVER * B C - B ACK CO V E R

Feb-Mar ’19

Hammer Food & Beverage Business Review

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INTERVIEW

Truly Versatile!

Awadesh Jha, Food and Beverage Manager, Novotel Guwahati GS Road It has been always incredible meeting and interacting with a passionate professional in the hospitality industry.

Awadesh Jha - the current F&B Manager of Novotel Guwahati, GS Road; is one young and dynamic F&B professional in the hospitality industry with an elaborate work experience spread over 10 years in various reputed brands. He speaks with great delight about his current role in the lush green city of Guwahati, serving the 1st ever Accor Hotels in the North Eastern region of India. He says, “It is always enriching when learning and also training F&B professionals, in any part of our country; especially when we have individuals who are keen to learn and groom themselves.”

Awadesh Jha holds great expertise in F&B Positioning, successful Operations in Restaurants and Bars, Banquets and much more. He is also a certified ISO Auditor. Being a guest experience champion for four continuous years he shares that Guest satisfaction is what we only look forward to while attending our patrons, ‘Atithi Devo Bhavo’!

Excerpts of an exclusive interview with Sharmila Chand: 72

What do you enjoy most about being a Food & Beverage Head?

Can you suggest any tips or insights to strengthen your team?

The best part is looking forward to something you love each day. This job allows honing my entrepreneurial skills. I enjoy the high levels of energy and being able to work in a team. The biggest motivation is to be able to curate exciting and innovative events.

We have strong training support at Accor. We can further strengthen the team by introducing and exposing them to the best global trends.

What do you dislike the most?

I have seen people sacrifice their personal life for the passion they have while working in food and beverage. Something that I disliked, and personally advocate - work-life balance.

Is your job challenging?

All jobs have own set of challenges.

A few of them are- creating a balanced food and beverage strategy, ability to offer the right product at the expected price point, retaining talent in an industry faced with manpower shortage and bringing cross cultural teams to a common understanding.

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

Nothing, I am in the job that I love.

What kind of pressures have you encountered at work?

Th e p ress u re of d e l i ve r i n g exceptional results is something I have always cherished and thrived on.

Hammer Food & Beverage Business Review

Finally, how is your experience at the present job?

Fantastic - in one word. The talent and culture team at Accor is very supportive and I have just completed five years at Accor. Accor has strong values and I feel like I have been a part of the company.

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

Novotel’s signature food & beverage outlet is ‘The Square’, which features a range of international cuisines and while also service local favorites.

Moreover, at Novotel Guwahati GS Road we have introduced some exciting concepts like latte art, cocktail studio, and cigar menu.

What is your take on the hospitality business in general?

Hospitality business is always evolving. Technology, trends, patterns, food and drink habits play a crucial factor in business planning. One needs to be agile to succeed in hospitality.

Continuous learning, innovation and change management go hand in – hand to keep the business relevant.

Feb-Mar ’19

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Hammer Food & Beverage Business Review

Dec-Jan ’19

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Feb-Mar ’19

Hammer Food & Beverage Business Review

73