Food & Beverage Business Review- June- July 13

June-July ’13

Hammer Food & Beverage Business Review

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E d i t o r i a l

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design Hari Kumar. V Narender Kumar Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhre Subscription sales Dattaram Gangurde Director Sales Sanjay Anand Director Operations & Finance Rajat Taneja Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 91-11-45084903, 25854103 Telefax: 91-11-25854105 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833 Telefax: 022-28388947

Website: www.fbrmag.com E-mail: hammerpublishers@vsnl.net © 2013 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Age of Enlightenment Publications, Green Fields Colony, Faridabad, Haryana.

Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor.

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Tea has a misty history of origin, which is wrapped in a fascinating legend, but its aromatic and healthy presence is acknowledged by the world. India’s association with tea dates long before the arrival of British in India, but there is no denying the fact that British gave the momentum to the popularity of this wonderful beverage in our country.

Tea, which is the second most popular drink in the world, had a great flow through centuries in India, which is complemented by the expectations of its great future in the country. Tea has the potential to become the national drink of India. It is an integral part of the day-to-day life of millions and millions of Indians from all walks of life and wide variety of social strata. This beverage also acts as a great facilitator in conversations and does play a crucial role in pepping up the parties in our country.

Today, India is the second largest producer of tea in the world, and the largest consumer of tea in terms of volume. Our Darjeeling and Assam tea have attracted world renown. However, despite these the per capita consumption of tea in the country is only 750 gm per person per year, which indicates stupendous potential of growth for this beverage in India, especially in the backdrop of growing health consciousness in the society.

Besides its aroma and flavour, tea is also endowed with several health attributes, which in this information age are now thankfully getting known among the public at large. Tea can prevent cancer and play a role in cutting down calories. It can reduce stress and cholesterol, and prevent cardiovascular diseases. All these features are likely to make the drink gain even more popularity in India, where the growing threat of lifestyle diseases like obesity and cardiovascular problems are a sordid reality.

The introduction of a fascinating array of teas embodying uncommon flavours, and the introduction of tea bars are both reflections of the growing market of this beverage in the country. In this issue, we have tried to explore the growing tea market in India, along with the health attributes of tea. The current trend of tea bars is also being touched upon.

We hope our readers would enjoy the feature as much as their favourite tea, and would find some healthy dose of information from it.

The retail sector is one of the edifices of the food & beverage industry of India. And organised retail in India is plagued with several problems, which if continue can easily impede the sector’s growth potential in the country. The spiraling cost of real estate, severe paucity of skilled personnel, and insensitive taxation are some of the major challenges facing the industry, which are being discussed in our Business Story. One can say that unless the Union and the state governments do some serious rethinking on our retail sector, a sector which is a major contributor to our GDP, it is unlikely that the organised retail business would grow at its potential pace in the near future, thereby curbing the growth potential of our F&B industry too.

Besides these highly relevant issues, we have covered a gamut of topics through our features, articles, news and reports, and together these wealth of information and analysis are directed to give some food for thought to our discerning readers.

Hammer Food & Beverage Business Review

June-July ’13

CONTENTS

Cover Story

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The Aroma Would Spread

Business

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The Challenging Tale of Retail

Industry

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Penning Tastes

Feature

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Facilitating Food Hygiene

Processed Food

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Adding Sweetness to Bakery Cover Pix: Food - 24x7 Restaurant, The Lalit New Delhi

June-July ’13

Theme Cuisine The Diverse Flavours of Goa

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Departments Event

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News

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Report

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Focus

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Agri

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Dairy

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Bakery

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Meat

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Wine

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Restaurant Review

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Chef Voice

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Operations

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Profile

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Product Preview

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Business Opportunity

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Interview

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EVENT

drinktec 2013 — A Mega Event for Beverage & Liquid Food Industry drinktec is the world’s leading trade fair for the beverage and liquid food industry. Manufacturers and suppliers from all over the world – global companies and SMEs alike – meet up here with all sizes of producers and retailers of beverages and liquid food products. Within the beverages and liquid food sector drinktec is regarded as the number one platform for launching new products on the world market. At this event manufacturers present the latest technology for processing, filling, packaging and marketing of all kinds of beverages and liquid food – raw materials and logistics solutions included. drinktec 2013, which takes place at the Messe München exhibition center in Munich, during 16 th-20 th September 2013, is expected to attract around 1,400 exhibitors from over 70 countries and approximately 60,000 visitors from more than 170 countries.

Specialists from the soft-drink and fruit juice industry, mineral water

Intralogistics at drinktec 2013

suppliers, dairies, wine and champagne producers, distillers, breweries, wholesale and retail beverage merchants, service providers, public authorities, universities and specialist colleges will comprise the visitor target groups at this exhibition.

The exhibition areas at the forthcoming show are process technology for the production / processing of beverages, milk and liquid food; filling and packaging technology; process automation, engineering, control and IT solutions; PETpoint (PET technology for beverages and liquid food); containers, packing materials, equipment and closures; raw materials, agents and additives; energy systems, water and waste water; marketing; and restaurant and catering equipment, supplies and mobile facilities.

Intralogistics, according Germany´s engineering federation, the VDMA, is defined as the organisation, control and implementation of in-company processes for handling materials, information and products. In this area, in particular, there is still significant optimisation potential, just waiting to be tapped; pertaining to the production of beverages, dairy products and liquid foods. Just what tools and services are best for exploiting that extra potential will be highlighted at drinktec 2013. drinktec exhibitors have long since geared up to the changing warehouse environment and produced corresponding solutions, as illustrated by Andreas Oy, Sales Director at SSI Schäfer Noell GmbH, “At present there is increasing demand in the beverages sector for modular and scalable concepts which the manufacturers can use for optimum space utilisation, for significantly increasing availability, deliverability and service quality, and for higher throughput.”

ASIA FRUIT LOGISTICA — Fruits for Growth ASIA FRUIT LOGISTICA is Asia’s leading trade show for the international fresh fruit and vegetable business. The year’s edition of the show, which is to be held during 4 th-6 th September 2013, in Hong Kong, is expected to attract more than 350 exhibitors and around 6,000 top decision-makers. The show is expected to gather trade professionals from 60 countries. Presently, the promotional campaign of this mega event is running in over 100 countries on this planet. ” We have more exhibitors from more countries than ever before, which clearly underlines the interest in the Asian market from around the world,” expressed Gérald Lamusse, the Managing Director of the exhibition’s

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organizer, Global Produce Events (GPE).

“In total, we are expecting over 350 exhibitors from at least 34 countries,” he added.

Some 17 countries will have national pavilions at ASIA FRUIT LOGISTICA 2013, including Argentina, Australia, Chile, China, Ecuador, Egypt, France, Greece, Indonesia, the Netherlands, Italy, Mexico, New Zealand, Peru, South Africa, the US and Vietnam.

ASIA FRUIT LOGISTICA will also feature a Business Forum, organised

by Asiafruit Magazine. Taking place

Hammer Food & Beverage Business Review

within the show for the convenience of visitors, the Business Forum will offer two information sessions daily, covering topics ranging from marketing through technology to production.

Here it deserves a mention that ASIA FRUIT LOGISTICA 2012 attracted more than 5700 top decision-makers from 64 countries to Hong Kong. At the last year’s edition of the event, 341 exhibitors from 30 different countries presented a fascinating overview of the market and an unmissable opportunity to make important business contacts.

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EVENT

Alimentaria 2014: To be Booked for Success

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ith nine months to go before the event, 72 percent of the planned exhibition space at the forthcoming Alimentaria 2014 has already been booked.

The leading agri-food industry companies have confirmed their participation to the show, which will be held during 31st March-3rd April of the next year, at Fira de Barcelona’s Gran Vía venue.

The Alimentaria shows with the most individual weight so far are Intervin, Intercarn, Multiproducto, Restaurama, Interlact and Expoconser. Together with the Autonomous Communities Pavilion, they account for more than half of the space booked till date. In terms of international exhibitors, the show already has companies from 21 countries.

The organisers also expect the other shows that make up Alimentaria (Mundidulce, Olivaria, Alimentación Ecológica, Congelexpo, Expobebidas and Interpesca) to have an extensive selection of exhibitors, despite the current economic situation. Alimentaria 2014 as a whole is expected to feature some 3,800 firms, which together with the show’s activity and business areas, will occupy a net 85,000 sq. m .in six of the trade show venue’s exhibition halls.

Aware of the effort that many companies make to take part in the show, Alimentaria

Exhibitions’ Managing Director, J. Antonio Valls defends the “practical approach” which this edition, more than ever, has adopted to assist companies in their internationalisation strategy. “We are dedicated to attracting buyers from both Spain and emerging markets, to creating spaces for trade, promotion and networking, and to designing ‘inspiring’ activities linked to innovation that contribute towards opening up new paths to growth for the industry,” stated Valls.

This edition of Alimentaria is already putting together a number of programmes to attract select buyers to the show, primarily from emerging markets in Latin America, the Middle-East and Asia. Alimentaria 2014 aims to arrange more than 8,000 business meetings between exhibitors and members of the invited delegations, and is working to supersede the number of foreign visitors at its previous edition, which was 40,000.

In addition to the 12 shows that make up the supply side at Alimentaria, the organisers are working on designing special business areas for certain agri-food industry specialties. The format of these spaces is multi-use, combining exhibition space, business conferences, meetings with buyers and promotional

activities. This exhibition option is more flexible and suited to the current situation, allowing both SMEs and product divisions of major companies to make contact with specific demand-side representatives in their sector from all over the world.

The Gluten-Free Area will be returning to the Multiproducto show at this edition, featuring brands that manufacture products suitable for people with celiac disease, as well as companies that offer solutions for other food intolerances. The exhibition will also feature the exclusive premium space for firms offering haute cuisine and delicatessen products, as well as the Olive Oil Business Area, where Olivaria exhibitors will hold arranged meetings with olive oil distributors from around the world New at this edition will be the Sweet Business Area in the Mundidulce show. This area will promote business with operators associated with cake and pastry, confectionery, chocolate and biscuit sectors.

At Intervin, the Cocktail & Spirits area will allow spirits companies to promote their products and premium brands, as well as offer cocktail demonstrations. Alimentaria is also working on plans to create two new areas that will include value-added activities for companies connected to the pizza & pasta, and snack sectors.

An Innovative Attempt to Popularise European Gastronomy European Quality Food: Eating With Your Five Senses has arrived once more to the kitchen of the futures Chefs of India. It is spreading knowledge among future Chefs of India about the nuances of European gastronomy through workshops at some of the premium hotel management and culinary institutes in Mumbai.

The informative and content-based activity intends to spread and promote knowledge of the European cooking methods, its ingredients and gastronomy among the future hospitality professionals of India. These activities are taking place and would continue to take place during July-August 2013.

Here it deserves a mention that the

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European Quality Food: Eating With Your Five Senses programme promotes exotic food and wine through five senses — touch, taste, smell, sight and hearing, in India. The programme is co-financed by the European Union, the Ministry of Agriculture, Food and Environment of Spain, and the Spanish Food and Beverage Industry Federation (FIAB).

This activity is designed specifically for 10 top-notch hotel management and culinary institutes in Mumbai, targeting the students and the institutes’ teachers to have deeper knowledge about the core features of European gastronomy. They are being introduced to the art of European cooking methods and its quality, the properties of various exotic Mediterranean ingredients and how to combine them to prepare healthy-balanced diet platters. At the programme, the students are/will get

Hammer Food & Beverage Business Review

involved in preparing master level recipes using exciting ingredients.

Succinctly, this programme endeavours to catalyse the learning process for food lovers and develop the practice of eating each meal using the five senses. European Quality Food: Eating With Your Five Senses identifies huge potential in the Indian market, considering the change in lifestyle and interest among the Indian consumers for international food & beverage brands and products.

This is the second instance when the programme is taking place in India. Last February, in the first year of the programme, the same activity was organised across premium Chef schools in Delhi NCR, where three European Chefs presented the European Tapas Cooking Book. The programme intends to cover main Indian metros.

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E V E N T S’ C A L E N D E R Aahar - The International Food and Hospitality Fair 2013 6-8 September 2013 KTPO Complex EPIP Park White Field, Bengaluru www.aaharregionalfair.com

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India F&B Pro + Hospitality Expo 19-21 September 2013 Expo Centre, Panaji, GOA www.trinityworld.biz

Fi and Hi India 2013 3-5 October 2013 Bombay Exhibition Centre, Mumbai www.foodingredientsglobal.com ANUGA 2013 5-9 October 2013 Cologne, Germany www.anuga.com International Baking Industry Exposition (IBIE) 6-9 October 2013 Las Vegas Convention Centre, Nevada, US www.ibie2013.org

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Annapoorna World of Food India 2013 23-25 September 2013 Hall-5, Bombay Exhibition Centre, Mumbai www.worldoffoodindia.com

The 2nd Shenzhen International Hospitality Equipment & Supplies Fair 14-16 October 2013 Shenzhen Exhibition Center, China www.szhosfair.com HBF 2013 15-17 November 2013 HITEX Exhibition Centre, Hyderabad www.hbf.co.in Sweet and SnackTec India 2013 10-12 December 2013 Gujrat University Convention & Exhibition Centre, Narangpura, Ahmedabad www.sweetandsnacktecindia.com Fine Food India 11-13 December 2013 Pragati Maidan, New Delhi www.finefoodindiaexpo.com

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he 11th Guangzhou International Hospitality Equipment and Supplies Fair was held at China Import and Export Fair Complex, during 27th-29th June 2013. The grand show was spread across an area of 63,000 square meters of exhibiting space. The show attracted impressive suppliers and purchasers of hospitality industry from all over the globe.

During the three day show, 61,088 trade professionals gathered from more than 70 countries and regions, mainly from China mainland, Hong Kong, Macao, Taiwan, the United States, Canada, Italy, France, Spain, the UK, Russia, Venezuela, UAE, South Africa, Pakistan, Argentina, Australia, New Zealand, Peru, the Philippines, Turkey, Singapore, Malaysia, Thailand, Indonesia, Vietnam, Burma, India, Uganda, Kenya, Bolivia, Morocco, Japan, and South Korea, etc.

The event attracted 1308 exhibitors. The show exhibited a wide gamut of hotel equipment and supplies, such as kitchenware and catering equipment, hotel furniture, cleaning and laundry equipment, tableware, hotel uniform, hotel intelligent system, interior and lobby supplies, etc. Thousands of renowned hotel supplies enterprises across the globe did exhibit at the show.

The sponsors of the show were Asia Pacific Hotel Supplies Association, GHM Hotel General Manager Association, Guangdong Cuisine Association, China Western Food Culture Association, Specialty Coffee Association of China, and Guangzhou Huazhan Exhibition Co., Ltd. HOSFAIR 2013 was organised by Guangzhou Huazhan Exhibition Co., Ltd. and Shenzhen Zhongzhan Exhibition Co., Ltd. The 12th Guangzhou International Hospitality Equipment & Supplies Fair, which is destined to be a leading international exhibition for hospitality, food service, drink and food industries, will be held during 26th-28th June 2014.

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HOSFAIR 2013 Showcases the Best of Hospitality Industry

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EVENT

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Hammer Food & Beverage Business Review

June-July ’13

Sula Vineyards to Enter Sikkim Sula Vineyards has decided to venture into the Sikkim market, which holds great growth potential for wines. Sula’s entry into Sikkim with a variety of wines will cater to a society that has a healthy love for wines. The majority of the Sikkimese people serve wine at most of their special occasions.

Anticipating a warm welcome into the Sikkimese market, Sula will launch a range of wines at different price points in Sikkim’s market. Sula’s wines will be available at all leading retail outlets, restaurants and hotels in Sikkim.

The wines selected for the Sikkim market are Sula Chenin Blanc, Sula Seco, Sula Cabernet Shiraz, Samara Red wine, Samara White wine, and Port 1000. Sula anticipates a positive response and rapid growth in sales in the region.

“We have a large range of wines in our portfolio and the time is right to foray into the Sikkim market. The market shows great potential and we look forward to a good run in Sikkim. We are pleased to be partnering with Overall Traders; with their support and expertise we look forward to growing our market for wines, here in Sikkim,” said Deepak Bhatnagar, Executive Vice President — Sales & Marketing, Sula Vineyards. Here it deserves a mention that Overall Traders is Sikkim’s largest distributor.

Sula Vineyards enjoys 70 percent market share in India and exports its wines to 20 countries across Asia, Europe, the Middle-East, United States and Canada.

Their wines have won many awards, recently a Silver Medal at the Decanter Asia Wine Awards. ○

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Promoting Packaging and Processing Solutions The Association for Packaging & Processing Technologies, which owns and produces the PACK EXPO family of trade shows, and Koelnmesse GmbH, organiser of trade fairs including Anuga FoodTec, are joining forces to promote their packaging and processing industry events.

“By working with Koelnmesse, PMMI will help our exhibitors and attendees fully realise the possibilities that are available globally,” said Charles D. Yuska, President & CEO, PMMI. The agreement allows for promotional support and exhibiting at select events for each group. Koelnmesse will add to marketing efforts for PMMI’s PACK EXPO International, PACK EXPO Las Vegas and EXPO PACK México, and PMMI will do the same for Koelnmesse’s Anuga FoodTec, ProSweets Cologne and International FoodTec India.

The agreement will be in place “By exhibiting at each other’s shows, PMMI and Koelnmesse will support their through 2018. Specific events covered will be: own events, and more importantly, will (i) PACK EXPO Las Vegas provide insight to companies considering (ii) EXPO PACK México expansion in North America, Europe and (iii) PACK EXPO International India,” viewed Dietmar Eiden, Vice (iv) Anuga FoodTec President, Trade Fair Management, (v) ProSweets Cologne Koelnmesse GmbH. “This collaboration, (vi) International FoodTec India like the shows themselves, will allow attendees to come with a broader picture of global factors impacting packaging and processing operations,” pointed out Eiden.

“No matter where a company falls along the packaging and processing supply chain, it is a small world that is getting smaller all the time,” added Yuska. “Attendees to Koelnmesse’s events are dealing with many of the same issues as PACK EXPO attendees. Food safety, sustainability and efficient use of resources are critical up and down the supply chain, regardless of where you live or work,” he elaborated.

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June-July ’13

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NEWS SCAN

Rich Graviss Introduces Walking Sundae Rich Graviss has introduced a unique application concept named Walking Sundae — a new take on regular ice cream sundaes. Walking Sundae is a single serve mousse, created with Rich’s Whip Topping and garnished with myriad toppings; offering consumers the flexibility to try out exotic desserts and experiment with different flavours.

Here it deserves a mention that Rich Graviss Products Pvt. Ltd. is a joint venture company between Rich Products Corporation (USA) and Graviss Foods Pvt. Ltd. (India).

In 1996, the company launched Rich’s Whip Topping, which is claimed by the company as India’s first and largest selling non-dairy whip topping, which went on to revolutionise the bakery industry in India. Since then, Rich’s has launched a range of products in the country from its international portfolio as well as through local R&D. Given the fact that the consumers these days are constantly on the look out for newer and more innovative options in the frozen dessert segment, bakers and confectioners can now cater to the evolving urban Indian or say metropolitan Indian palate, by introducing the concept of walking sundae and drizzling it with sauces, puree, honey, and toppings like fresh fruits (both exotic and regular) and several dry fruits. A dessert counter full of different flavours looks inviting and gives a chance to offer a holistic option to the consumers.

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“Rich’s Walking Sundae gives an opportunity to the bakers and confectioners to broaden their menu without completely changing the production and at the same time deliver high margins if presented creatively’, said Pankaj Chaturvedi, Executive Director & CEO, Rich Graviss Products Pvt. Ltd. What is more, this mousse can be easily made in-house and stored at plus temperature, thereby making it on-the-go dessert and adding convenience to the consumers’ experience.

Furthermore, Rich Graviss’ Walking Sundae is cost-friendly too. It can be created with leftover sponge, toppings and decorative elements, thereby letting players in the frozen dessert segment offer more to the consumers with less cost and wastage, which eventually could lead to an opportunity to increase their revenues.

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NEWS SCAN

Godrej Tyson Integrates Chicken with Parantha Godrej Tyson has announced the launch of Real Good Yummiez Chicken Kheema Paratha, which can be construed as an innovative development in the frozen food category in the country. The growing market of parantha coupled with homemakers’ penchant for a simplified cooking process has been the key driver for this unique product launch.

The Real Good Yummiez Chicken Kheema Paratha integrates India’s two most favoured foods — chicken and parantha. The parantha market is approx 3700 MT in India.

Speaking on the occasion, Arabind Das, the Chief Operating Officer — Godrej Tyson Foods Ltd., said, “We at Godrej Tyson are committed to providing safe and affordable protein products to the Indian consumers, especially to ease out the life of homemakers and offer solutions of convenience to the next generation. The launch of Real Good Yummiez Chicken Kheema Paratha reiterates our commitment to being constantly innovative and serving the consumers with an array of healthy

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and delicious products, which combine the best of taste and convenience.”

He observed that India‘s rising income and changing demographics have brought about a surge in the demand for convenient, indulgent and healthy food products. The industry is in a rapid trajectory and is likely to continue to do so. “This trend is further fuelled by consumers who want it easy and quick as a solution to today’s fast-paced life. With this launch, Godrej Tyson is well-positioned to benefit from the changing trends in the Indian diets,” he pointed out.

It should be noted that Godrej Tyson Foods Ltd. is a joint venture between Godrej Agrovet Ltd., a part of the Godrej Group, and Tyson Foods Inc. The company is India’s premier poultry and vegetarian products manufacturer and marketer with strong value-added brands such as Real Good Chicken, and Yummiez. And Yummiez has already established its strong brand presence in the frozen ready-to-cook category and has a range of vegetarian and non-vegetarian meal solutions.

Priced at Rs.97 per pack of 320gm, Real Good Yummiez Chicken Kheema Paratha is available at all leading stores across the country.

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NEWS SCAN

From Thali to Meal Boxes Khandani Rajdhani, the vegetarian thali restaurant chain and the flagship brand of Mirah Hospitality, that offers a scrumptious assortment of Rajasthani and Gujarati cuisine, is also serving delicious food in a different avatar – Rajdhani’s Meal box.

Keeping in mind the hectic schedule of the eating out crowd, Khandani Rajdhani is offering wholesome meal box options with interesting combinations of farsan, desserts and main course. Here it deserves a mention that farsan is a collective term for a type of snacks in Gujarati cuisine.

Dhokla, kandvi, and ragda are some of the examples of farsan.

Patrons can now enjoy their favorite Rajdhani Thali without visiting the Rajdhani’s outlets. The four different Khandani Rajdhani meal box options are Elite Meal Box, Special Meal Box, Working Meal Box, and Snack Box. The Elite Meal Box is priced at Rs. 199, whereas the Special Meal Box is priced at Rs.125. The Working Meal Box is available at Rs.80 and the Snack Box is there for the consumers at only Rs.45.

Here it deserves a mention that Rajdhani Restaurants has presence in over 37 locations across India and is also present in the Middle-East.

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Awards for Piper-Heidsieck and Régis Camus Piper-Heidsieck Rare Vintage 1998 and Régis Camus are awarded coveted accolades at the International Wine Challenge 2013, which was held in London. Régis Camus is named Sparkling Winemaker of the Year for the eighth time, of which seven times are in a row, and Piper-Heidsieck Rare Vintage 1998 is adjudged as the Sparkling Wine of the Year. The wine has won this distinction for the second time in a row at the International Wine Challenge. Piper-Heidsieck is a renowned champagne house based in the champagne region of France. This coveted award places Piper-Heidsieck within the top ranking champagne houses of this decade.

The structure of Piper-Heidsieck Rare Vintage 1998 is delightfully gentle and varied, constantly alternating between firmness and warmth, with creamy notes and the delicious aromas of cocoa, greengage plums and mango. The overall impression is that of a timeless wine which marvelously expresses all its richness and complexity.

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NEWS SCAN

Pollo Tropical Arrives in India Pollo Tropical, the Miami-based restaurant chain, formally opened its first restaurant in India, in association with Delhibased Paramount Group, under their associate company Paramount Cuisines Pvt. Ltd. The Paramount Group is the Pollo Tropical’s franchise partner for the North Indian region.

Located in Delhi, at the DLF Place Mall (Saket), India’s first Pollo Tropical outlet is strategically positioned in one of the most prestigious shopping and dining centers in the city.

Interestingly, this is the first Pollo Tropical restaurant outside the US, Central and South Americas. In the US, Pollo Tropical owns and operates 95 outlets plus four licensed restaurants located on the college campuses in Florida, and has 33 outlets in Central and South Americas through franchises.

Inaugurating the first Indian outlet of Pollo Tropical, the MinisterCounselor for Commercial Affairs, US Embassy, John McCaslin said, “I congratulate Pollo Tropical and Paramount Cuisines Pvt. Ltd. on the formal opening of their first outlet in New Delhi. I hope to see this partnership grow with the opening of more Pollo Tropical restaurants in the near future.”

Speaking on the occasion, Manjit Singh Saini, CEO and Executive Director, Paramount Group, said, “Bringing Pollo Tropical to India has been the culmination of an inspiration drawn from the growing demand for food that is healthy and tasty. There is a growing awareness in India surrounding the benefits of healthy eating. However, the supply is not sufficient in terms of the choices available to consumers. The segment catering to health conscious foodies is lacking and with Pollo Tropical, we seek to bridge this gap with an innovative new cuisine that is new and unique to the Indian food market.”

The core cuisine at the Pollo Tropical restaurant in Delhi is not only grilled and delicious but healthy as well. In addition to its famous marinated, grilled chicken and other Caribbean-influenced menu favourites, Pollo Tropical has created a set of unique vegetarian options featuring paneer cheese to appeal to the Indian palate. Here it deserves a mention that the paneer is marinated in the same Caribbean spices and tropical fruit juices used to marinate Pollo Tropical’s signature open flame grilled chicken.

As part of its expansion plan, Paramount Cuisines will open ten Pollo Tropical locations in the National Capital Region, Chandigarh and Haryana, within the next four years.

Coming of The Counter The Counter, the Los Angles-based burger chain, will enter India. In the first phase of its entry into the country, the chain is envisaging to open a dozen outlets in Mumbai and Delhi. The burger chain has been selling its ‘custom-built’ burgers through 33 stores in the US, and across four outlets in Dublin in Ireland, in Kuwait, and in Jeddah, Saudi Arabia.

However, a burger at The Counter outlets in India is likely to cost Rs.400 and above to the consumers, which can create doubts about its chances of success in the price-sensitive Indian market, especially in the backdrop of the ongoing economic slowdown. It is likely to face stiff competition from McDonald’s, whose burgers are much more affordable, and which is already a market leader in the burger segment, in India.

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A P P O I N T M E N T S Kanchit Vongvichai The Westin Gurgaon, New Delhi has announced the appointment Kanchit Vongvichai as the Chef de Cuisine - Thai at EEST. EEST is an authentic Asian F&B dinning destination at The Westin Gurgaon, New Delhi. A Thai specialty Chef, prior to joining The Westin Gurgaon, New Delhi, Vongvichai was associated with the renowned MAKMAK Thai restaurant in Montreal, Canada and was the master Thai Chef at the venue.

Chef Vongvichai possesses over 30 years of culinary experience and has worked with some of the best hospitality chains and food and beverages brands in the world including ISDA r (Hyderabad), Vongwong (Mumbai), Ego Thai (New Delhi), Sofitel Wanda Chengdu (Sichuan), Miniburi (Colombia), Best Western Fortune (Thailand) and many more.

Speaking on the appointment of Vongvichai, Sanjay Sharma, Complex General Manager of The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa, said, ”We are pleased to make Chef Kanchit Vongvichai part of The Westin Gurgaon, New Delhi. Having worked with some of the most iconic brands in diverse countries, he possesses an extraordinary understanding of guests’ palates. We are certain he will be instrumental in enhancing guest experiences at EEST. ” ○

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Harbinder Singh Sheraton Udaipur has announced the appointment of Harbinder Singh as the Director, Food & Beverage at Sheraton Udaipur Palace Resort & Spa. With the distinction of being associated with some of the prestigious names in the hospitality industry, namely The Oberoi Group, Taj Group, and Radisson, Singh brings his comprehensive knowledge of food and beverage services to Sheraton Udaipur Palace Resort & Spa. Prior to this present assignment, Singh was with lebua Resort, Jaipur as EAM – Food & Beverage. A graduate in hotel management, he has 13 years of experience in managing, budgeting and planning of food and beverage services.

At Sheraton Udaipur Palace Resort & Spa he will be responsible for operating and monitoring quality services along with implementing cost-effective ways of running of the food and beverage outlets at the resort. ○

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Sridhar Sigatapu Chef Sridhar Sigatapu has been appointed as the Executive Chef, Courtyard by Marriott, Chennai. He brings with him sixteen years of experience in the hospitality industry. Chef Sigatapu has diverse experience of working with some renowned Indian and international hotels.

As the Executive Chef at Courtyard by Marriott, Chennai, he will oversee all operations related to multi-cuisine restaurants in the property.

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NEWS SCAN

Food Security to be Reality?

Food Security Bill, which endeavours to provide 5 Kg of food grains per person per month at highly subsidised rates to 67 percent of population in India, can be construed as a historic welfare initiative, which was fostered by the inspired vision of Sonia Gandhi, the longest serving President of Congress in the party’s history, and the Chairperson of UPA. It is probably the largest food welfare scheme in the history of humankind till date.

Because of political opportunism by many quarters of the opposition, the bill’s passage was getting unduly impeded in the Parliament, which induced the Congress to take the ordinance route.

On 5th July, the ordinance on Food Security Bill was signed by the President, Pranab Mukherjee. The ordinance on Food Security Bill is expected to come up for consideration in the Lok Sabha, on the first week of August.

It is expected that despite the incessant clamour and verbal roadblocks created by opposition, soon the ordinance will translate into a law. However, its implementation is a big challenge, which needs to be addressed with unwavering political will. If the innovative welfare idea of the bill gets implemented without corruption, and logistical challenges towards the execution of food security are being effectively addressed, it can prove to be a panacea for hugely reducing poverty and malnutrition in our country.

Here it deserves a mention that all 14 Congress-ruled states of the country are expected to roll out the UPA’s food security scheme from August 20th. Sonia Gandhi has asked the Chief Ministers of the Congress-ruled states to effectively implement the food security scheme in “letter and spirit.”

METRO Celebrates its 10th Anniversary in India Ten years ago, METRO pioneered the unique cash & carry business-to-business wholesale concept in India. Today METRO has proven to be a successful and reliable one-stop solution for business customers such as kirana stores, small retailers, hotels, restaurants, catering businesses, offices and institutions, with tailored customised product assortments and services to suit their needs.

This year, METRO Wholesale marks 10 years of business-to-business wholesale in India, and is celebrating the milestone with huge discounts and promotions for customers, beginning June 27th. The 10th anniversary celebration offers are available at all 15 METRO Wholesale’s centres across the country, and these offers will be valid till 10th August. At these outlets one can get fantastic prices on groceries, fresh produce, meat and fish.

Customers are finding exciting offers and bonus gifts on groceries such as oils, rice, flours, sugar and pulses, as well as deep discounts on a range of processed food items and beverages among many other products.

Speaking on METRO’s anniversary offers, Rajeev Bakshi, Managing Director, METRO Cash and Carry India, said, “Our 10th Anniversary has given us an opportunity to express our deep appreciation for the unstinting support we have received from our customers over the past decade. The fabulous discounts and promotions we are offering are a celebration of the deep and trusted relationships we have built with them. A big thank-you for giving us a chance to serve you with our high quality products and services, and for making METRO the country’s most trusted business-to-business wholesaler!”

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REPORT

Radikal Grains of Growth Radikal Rice, India’s leading domestic and international player in the premium basmati rice sector, has aggressive plans to have a significant market share in the domestic and international market with its ‘Radikally’ pure and ‘Radikally’ fit grains for people of all ages and tastes, across the world.

Radikal’s rice range is well segmented and has offering catering to varied kinds of palates. The rice range of Radikal includes Radikal Aqua Mist, which comprises premium naturally aged basmati rice wafting enthralling aroma; Radikal Pristine, a range of traditional basmati rice of extremely long grains, reflecting exotic aroma; Radikal Morvarid, a range of premium sella basmati rice with extra grains and tempting flavour which is rich in vitamins, minerals, fibre, antioxidants and phytochemical; and Radikal Apica, which is rich in natural nutrients, which makes it the ideal food for a healthy lifestyle.

Radikal, which has presence in over 100,000 grocery stores across the country, is on an expansion spree and has stepped up its capacity at its state-of-the-art rice milling plant in Garhmukhteshwar, UP, from an annual production capacity of 2,00,000 metric tonnes to 4,80,000 metric tonnes. The company also envisages to invest around 90-100 million USD in setting up milling and packaging operations in Africa. Radikal also aims to double its distribution network.

On the export front, Radikal has reached over 35 countries and aims to increase that number to 65 by end-2013. Radikal has recently started exporting to the European and far western countries. ○

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Explore Tandoori Delights at Latitude Indian food lovers in Delhi and NCR region can now relish on a tempting variety of tandoori delights, which are being offered at the Latitude restaurant of the Mosaic Hotels, Noida. This Indian specialty cuisine restaurant of the hotel has recently modified its décor and is being presented in a new avatar.

Here one can savour a selection of sumptuous offerings from the tandoor whose highlights are Amritsari Cheesy Macchi, Tulsi Wala Fish Tikka, and Kalmi Kabab, Talli Tandoori Boti Kabab, Mushroom Khasta Bahar. The Chef ’s personalised interaction with the guests for ordering the food and his recommendations are other attractive features of dining at Latitude.

Here it deserves a mention that Latitude recently (during 24th May- 8th June 2013) hosted a food festival, which was aptly titled as ‘Tandoori Nites.’ It was targetted at all the Indian food lovers in Delhi and NCR. The food festival offered the guests an opportunity to explore the magnificence, succulence and the awesome variety of the tandoori platter.

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REPORT

Rational is Optimistic on India Rational India is expecting impressive growth in the country, in the years ahead. This year, Rational has started a subsidiary in India, which reflects the company’s enduring commitment towards the Indian market; a market where it is anticipating 100 percent growth year on year.

Though it is only the third year of the multinational’s operations in India, but according to Pinaki Banerjee, the Managing Director of Rational India, Rational India has 65 percent market share of combi ovens in the Indian market. Rational’s share in the global market in this product category is an amazing 54 percent, making the company an undisputed market leader in combi ovens. Rational holds a leading position by far in terms of market position and technology, in the field of hot food preparation in professional kitchens.

Rational, which has presence in 91 countries across the globe, is engaged in

both institutional and retail sales. In India its area of operations is fairly wide.

Industrial canteens, hotels, QSRs, standalone restaurants, hospitals, school canteens are only some of the segments which Rational India caters to.

“We understand what our Indian market wants, and our equipments can easily cater to a wide range of sumptuous Indian cooking solutions,” averred Richard Banasch, CEO, Rational AG. A wide gamut of Indian dishes, ranging from rotis, tandoor dishes and curries can be cooked with Rational SelfCookingCenter® whitefficiency.

“The SelfCookingCenter whitefficiency is not only the standard for western, but also for Indian cuisine”, explained Banerjee, while adding, “We have developed cooking processes especially for the Indian cuisine, like biryani, tikkas, tandoori, idli and samosas.”

Here it deserves a mention that Rational’s SelfCookingCenter whitefficiency is a multi-purpose kitchen equipment, which can grill, steam, gratinate, bake, rise, roast, braise, simmer, stew, poach or blanche. The unit can independently

Richard Banasch

determine, control and monitor the optimum cooking process, just by the push of a button. It is endowed with patented HiDensityControl which can ensure maximum uniformity every time.

Moreover, the new-age equipment for commercial kitchens is very much energy-efficient as compared to a traditional kitchen equipment without combi steamer technology. The equipment also offers a powerful steam generator, dynamic air mixing, heat build-up and extremely effective dehumidification.

Rational India is quite aggressively creating awareness about its products in the Indian market. “We have great expectations from the Indian market and are earnest on exploring it further by creating awareness about our equipments through live cooking demonstrations,” pointed out Banasch.

The Mix of Delectable Italian Fare

Among the exotic cuisines, Italian and Chinese cuisines are probably the most popular in urban India. Recently, The Mix by The BrewMaster, an exotic 100cover multi-cuisine restaurant along with a classy banquet, located in Moments Mall, Kirti Nagar, New Delhi, organised a ten day Italian food festival,

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which cashed in on the growing popularity of the Italian cuisines in the capital. The ten-day-long food festival, which was held during 15th July-24th July, was buoyed by the need to offer something fresh and new to the guests, in which it was successful.

The Italian food festival served several authentic Italian dishes. Shrimp Scampi (served with choice of tossed salad or French fries, sautéed with fresh garlic, butter & white wine) and Mixed Grill(skewered chicken marinated in Italian herbs, and extra virgin olive oil; served with broccoli & grilled vegetables) were the gastronomic highlights of the Italian food festival.

Grilled Balsamic Chicken and B.B.Q Meat Balls were among the many other sumptuous features of this festival. Of

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course, the thin crust Sicilian pizzas found great popularity among the guests. Sinful desserts such as Pinna Cotta and Cinnamon Cake complemented the main gastronomic fare.

“The popularity of Italian cuisine needs no reiteration and that is what makes it more challenging as most of our guests are already well-versed with the nuances of this cuisine and would not settle for anything but authentic. We have made fervent effort to serve the very best, and hope the guests appreciate it,” said Manishankar Jha, the Executive Chef of the outlet, while discussing about the food festival.

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REPORT

The Healing Powers of

Tea

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ea is one of the oldest and most popular drinks in the world. From Buddhist monasteries to English parlours, tea has also long been recognised for its healing properties, which range from the antioxidants in green and white tea to the restorative properties of various herbal blends.

According to the renowned nutritionist Naini Setalvad, “We have been having black tea with milk for generations, but recently there has been an increase in awareness and popularity of the other tea varieties. Green tea and white tea are increasing in demand. White tea is least processed, and is made out of the buds of the leaves. This means that most of its health properties are preserved. Likewise, processes during the preparation of green tea maintain the health benefits, such as antioxidants. Of course, the best kind of tea is organic — no matter what type it is.”

Recently, Naini gave an in-depth talk on the healing powers of tea at the Cha Bar in Bangalore, which was organised by Typhoo. Here it deserves a mention that Typhoo Tea Limited is an over 100-year-old iconic British brand with a rich heritage stretching back to 1903 when Birmingham grocer John Sumner developed and sold a blend of tea in his shop. On 31st October 2005, Apeejay Surrendra Group, one of India’s largest tea producers with 17 plantations across 50,000 acres in Assam, acquired Typhoo and its associated brands.

The talk organised by Typhoo facilitated to explore more healthy dimensions of tea to the gathering. “We are all aware of

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Naini Setalvad the fact that antioxidants present in tea offer numerous health benefits including cancer prevention, cholesterol reduction, and protection against stroke and heart attack. But tea has more to offer and is one of the healthiest beverages available,” elaborated Naini, while adding, “Teas are also rich in manganese and potassium, B-vitamins and flouride. More importantly teas are calorie-free and facilitates in increasing your metabolism and in weight reduction.”

“There are further twists to teas now; there are also different flavours, such as mint tea, lemon tea, and tulsi tea. There are even teas with various fruit flavours,” observed Naini.

Nowadays you can have your teas spruced with peach, orange, strawberry, blackcurrant or apple flavours. Fruit flavoured teas, besides being delightful, is also a healthy beverage option, especially for today’s times. Like green teas, they are also rich sources of antioxidants. “Fruit flavoured teas are a rich source of antioxidants. They are low in caffeine and usually contain no sugar. Fruit flavoured teas are best when they are fused with spices such as clove, cinnamon or ginger,” explained the nutritionist.

Present at the occasion was Typhoo’s spokesperson Renu Kakkar. “Typhoo has 16 varieties to offer from its premium teas to its flavoured and green tea range. Typhoo also has a fruit infusion range free from sugar, caffeine, preservatives and artificial flavouring,” proffered Renu. According to her, this fruit infusion range can be ideal to quench thirst in the summer heat.

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REPORT

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elhi-based Kitchen Central, a unit of Fobsters Hospitality Private Ltd (FHPL), has the potential to make a significant impact on the Indian catering business scenario in the years to come. Here it deserves a mention that Fobsters Hospitality Pvt. Ltd. is a six month old Indo-American venture promoted by five business partners.

Two of them are based out of New York and Chicago and the rest are from Delhi.

“FHPL aims at creating innovative concepts and brands in the hospitality space and is currently working on new projects in the country. Kitchen Central is the first brand of FHPL and it is primarily into catering and home delivery segments of the F&B industry,” pointed out Bhavya Kohli, the Director, Business Development and Marketing, Fobsters Hospitality Private Ltd.

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Presenting a Wide Array of Catering Solutions Kitchen Central offers high-end catering options and home delivery service of fresh and delectable food and can cater to the guests’ needs irrespective of the size of the party or the meet. It has state-of-the-art kitchens, experienced and specialised Chefs, event managers and décor specialists who can meet the requirements of large parties as well as intimate dinners for two.

Whether it is a cosy and intimate dinner at home, a simple get-together, kid’s birthday, boardroom catering, brand launches, corporate dinners, executive working lunch, theme party, buffet, barbecue, anniversary celebration, wedding, music festivals or any other special occasion, Kitchen Central would facilitate to make it a memorable one. Recognising the need to create a holistic experience involving great food, delectable surprises, well laid out service and décor, Kitchen Central offers

Healthy Pasta Salad from Kitchen Central

Creamy Kashmiri Dessert, Phirni, from Kitchen Central

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turnkey services for a wide range of events.

Menus at Kitchen Central are meticulously planned and are customised keeping in mind tastes, preferences and occasions. What is more, Kitchen Central accepts credit cards at doorstep, and delivers up to 1:00 am.

The focus at Kitchen Central is to give you a finedining experience in the comfort of your own home.

“The business logic behind this venture is that we wanted to establish a standardised catering, take away and home delivery unit which is also open to customised menus according to the client’s requirements, ranging to almost every cuisine,” explained Kohli.

Yes, besides being able to cater to a wide range of parties and meets, Kitchen Central also offers a delectable variety of flavours to satiate a wide range of palates.

Kitchen Central has an exhaustive menu ranging from Italian, Mughlai, Chinese, Thai and fast food.

Whether you prefer a fiery Thai red curry at night or a juicy chicken burger to alleviate or satisfy your mid-day hunger pangs, Kitchen Central is ready to lend joy to your taste. The gastronomic repertoire at Kitchen Central includes exotic and familiar curries, which are delightfully complemented by salads, starters, light and fresh pastas, an array of sandwiches, kathi rolls, burgers, pizzas, and momos among many more.

“We also have a KC Express ‘Do it Yourself ’ caterings division which allows clients having small parties of 20 to 60 people to customise their own catering menu for much cheaper than a regular full blown catering,” expressed Kohli.

The venture of Kitchen Central started six months back, earlier this year, and already they are garnering impressive business. Kitchen Central already has a repertoire of catering for a host of events that range from individual parties, corporate launches, music festivals, including the very popular Wipeout Music Festival in Kolkata.

It already has two outlets. Kitchen Central’s maiden outlet is at Sainik Farms, which was followed by another outlet at Civil Lines. Presently, Kitchen Central has outlets in Delhi only.

“In the six months since our inception, we have done numerous caterings for individuals, corporates and music festivals,” informed Kohli, while adding that they do catering on a pan-India basis. Regarding the future vision of Kitchen Central, Kohli sounded quite optimistic. “The aim with Kitchen Central is that we should have five to six KC outlets up and running within the first two years of our operations and eventually start moving to other cities across the country,” he asserted.

As an extension of its services, Kitchen Central has tieups with venues for wedding functions as well as with a premier hotel for stay arrangements. Kitchen Central can book venues for many different functions if need be.

With the trend of eating out gaining momentum in urban India, where time is at premium, more concepts similar to Kitchen Central can gain lucrative business if translated into reality, as through Kitchen Central one can get one’s choice of food of good quality without suffering the prospect of traffic jams and long queues at takeaway counters.

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COVER STORY

The Aroma An ancient Chinese proverb says, “Better to be deprived of food for three days, than tea for one”. Tea is the second most consumed drink, after water. In India one finds a tea vendor in every nook and corner of the country. This refreshing drink was popularised in India by the British East India Company, which established tea plantations in Darjeeling, Assam and Nilgiri. Today, tea consumption has received a further boost due to its beneficial health effects. Ashok Malkani takes a kaleidoscopic view of India’s tea sector which also includes the exploration of the happening trend of tea bars in our country.

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COVER STORY

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ention tea and, for the elderly gentleman, it would conjure up images of the stiff-upper-lipped English men gathered around for a cup of tea that can refresh the mind and cheer the soul. The British aristocracy made tea breaks a way of life. To the present generation tea would mean the roadside cha vendor serving cutting chai.

For the upwardly mobile generation next it could be tea latte at their favourite Starbucks haunt. Yes, tea has different connotations for different people. But there can be no doubt that tea is one of the most popular beverages in the world.

Pouring from the Legends Every day, about 3 billion cups of tea are consumed by people across the

Would Spread globe. However, the present popularity of tea is as exciting as the legend about its origins. The legend about the origins of tea dates back to third millennium BC. One day, during those ancient times, Emperor Chen Nung of southern China desired to have some hot water, but was distracted by something.

During the period of his distraction a few tea leaves fell into his cup, and a legend was born.

The introduction of the tea leaves gave a distinctive and better taste to the drink and the emperor liked the taste very much. He ordered for collection and preservation of tea leaves, and soon issued a decree making tea the national drink. However, the first written record of tea appears in a much later period, which was in 200 BC, in China. The popularity of tea spread to Korea and

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Japan during the ninth century AD. Though tea is liked across the globe, but tea drinking culture differs over the world. All around the world people interact with tea differently. The tea production, brewing, tea ceremonies, etc. differ from place to place. But all said done, tea happens to be a wonderful facilitator of conversation at social events or parties.

India’s association with tea is also fairly long one, encompassing several centuries. Tea was not introduced in India by the British, but they were responsible for

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COVER STORY popularising this drink among Indian people. Indians have been drinking tea since 750 BC. Legend has it that tea was introduced to the country by a Buddhist monk.

Tea began to gain popularity in India during the 19 th century, following the creation of large tea plantations in the country by the British colonisers to cater to their country’s want for this magic brew. In India, tea was established as a recreational drink in the 1950s, following the successful advertising campaign by India Tea Board.

Teas in India No wonder Bidyananda Barkakoty, the Chairman of the North Eastern Tea Association (NETA), has said that while the British commercialised tea production in India, tea has always been an Indian beverage. He said tea is very much indigenous to India. He pointed out that Assam was exporting tea to London in 1830s. This clearly shows that tea was consumed in India before the arrival of British. According to him, the factors contributing to the popularity of tea in India are its high affordability, medicinal values and the fact that it provides a refreshing experience.

Tea production and consumption in India began with local people brewing tea from use of the leaves of wild native tea plants. This eventually led to the emergence of many wonderful teas like Darjeeling tea, and other not so wonderful varieties of tea as well. Today you have a wide variety of teas in India, embodying various health benefits, and reflecting varied tastes and colours.

Today, India is the second largest Tea Tidbits • All varieties of tea are derived from different parts of the plant known as Camellia sinensis.

• In terms of per capita consumption of tea, Turkey is the leading consumer of tea in the world.

• Unless regularly pruned, tea plants will reach a height of up to 50 feet.

• Slower growing tea plants produce tea with greater flavour. On an average, at least three years are taken by a tea plant to produce leaves.

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producer of tea, only China being ahead of it in this respect. India also happens to be the largest consumer of tea in the world, in terms of volume. The country also happens to be the fourth largest tea exporter in the world, with only Kenya, China, and Sri Lanka ahead of it. Though India happens to be the world’s largest teadrinking nation, its per capita consumption of tea is only 750 gm per person every year.

A number of world renowned teas, such as Assam and Darjeeling, also grow exclusively in India. The tea industry of India has three high points in the country’s geography. They are Assam, Darjeeling and Nilgiri. Three of the most popular black tea regions in India are Darjeeling, Assam and the Nilgiri.

The three criteria for judging a black tea are strength, fragrance and heaviness.

Darjeeling tea, with its delicate aroma and light colour has been aptly dubbed as the ‘champagne of teas’. Assam tea, with its dark colour, is considered to have a robust taste while the dark Nilgiri tea is known for is strong aroma and flavour. Assam, the largest producer of CTC variety of tea is one of the biggest suppliers to major international brands like Lipton and Tata Tea Limited. India has over 14,000 tea estates, which amply reflects on the popularity of teas in the country.

India’s tea industry has urged the Union Government to officially recognise this ancient brew for modern times as the national drink. In fact, tea deserves to be our national drink. Tea is the ideal drink in India’s predominantly hot climate, as hot tea triggers the body’s natural cooling reflexes and facilitates to bring the body’s temperature down. Most Indians have tea at least twice daily; once with breakfast and also in the evening.

Succinctly, tea is a beverage which is being had in India without consideration of any season or reason. It can play a great role in the smooth progress of the conversations and in peeping up the parties. In India tea is

Hammer Food & Beverage Business Review

being enjoyed at all times of the day, and in all seasons of the year. It is generally not consumed for health reasons, but can be healthy in more than one way.

Growing Market According to ORG-India Tea Consumption Study, in India tea is consumed by 83 percent households. In CY11, total tea production in India crossed 1,000 million kg mark and reached an impressive figure of 1,116 million kg. According to a recent ASSOCHAM study, India’s total turnover of tea industry is likely to reach Rs.33,000 crore in 2015 from Rs.19,500 crore in 2011.

According to CARE Research’s recent report on Indian Tea-Coffee Industry, in India domestic tea consumption is estimated to grow at a CAGR of about 2.2 percent during the period CY12-15.

It further notes that during the decade CY02-12, tea consumption in India did register a CAGR of 2.4 percent to reach 875 million kg in CY12. According to the same report, the per capita consumption of tea in the country also increased from 652 gm in CY2000 to 725 gm in CY12 owing to the steady demand. According to CARE Research’s estimates, domestic tea consumption in the country is to reach a figure of 935 million kg by CY 2015.

A Healthy Beverage There are research suggesting that tea, which happens to be the world’s second most consumed drink and the most popular beverage, can play a role in preventing cardiovascular disease and some types of cancer, and also in burning calories. In these health conscious times, in the backdrop of constant threat of hear disease and obesity looming over our lives, these

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COVER STORY Some Health Benefits of Different Teas are Mentioned Below: Green Tea

Black Tea

1. Acts as antioxidant, thus lowering the risk of cancer.

2. Helps in cutting down calories and fighting fat.

3. Prevents tooth decay.

4. Improves blood circulation and reduces stress.

5. Increases metabolic rate.

6. Improves bone mineral density and strength.

7. Counteracts oxidative stress on the brain.

8. Reduces the risk of neurological disorders.

1. Reverses the endothelial dysfunction among patients with coronary artery disease.

health factors of tea cannot be overlooked by the consumers as well as the industry.

According to the findings of one study the consumption of black tea reduced blood pressure among all participants of the study and countered the harmful effects of high-fat meals among people suffering from high blood pressure.

The recent spate of advertisements about the health benefits of tea can also act as a facilitator to the consumption of teas in India. One of the ingredients in tea attracting public discourse is flavenoids, a unique antioxidant. It may be mentioned that green tea, black tea, white tea, and oolong tea are all derived from the Camellia sinensis plant, a shrub native to China and India, and contain unique antioxidants called flavenoids. They may help against free radicals which can lead to cancer, heart disease, and clogged arteries.

“Awareness about health benefits associated with moderate intake of tea is a significant factor behind an upsurge in its demand, as more and more people become aware of the healing properties of tea. Tea not only facilitates combating heart-related ailments but also lowers cholesterol, safeguards the skin, prevents cancer, and strengthens bones and teeth.

Furthermore, it does not have calories, fat and salt,” affirmed ASSOCHAM Secretary General, DS Rawat.

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2. Reduces the incorporation of cholesterol.

3. Aids in the prevention of cardiovascular disease and stroke.

4. Protects lungs from damage caused by exposure to cigarette smoke.

Besides affordability, easy availability and assorted health benefits, another factor fostering the demand for tea in the country is the penetration of tea in the non-alcoholic cold beverage segment. Ice tea presently comprises over 5 percent of the non-alcoholic beverage market in the country.

The emergence of tea bars is a natural extension of the growing popularity of tea in the country. This is a parallel trend to the coffee café culture mushrooming in urban India. Tea bars are also sophisticated hang out zones, where you can have refreshing tea and sumptuous snacks along with a sophisticated ambience; an ambience which is conducive for an official meeting as well as a family get together and as well as for a romantic rendezvous.

Some of the nice tea bars in the country are The Tea Centre in Mumbai; Tapri – the tea house, in Jaipur; Infinitea, Chaipatty Teafe, and Chai Point in Bangalore; the Tea Junction in Kolkata; Tea Pot in Cochin; and the Cha Bar chain run by the Kolkata-based Oxford Book Store at its master book shops all over the country. Apart from these, there are many lesser-known regional players. And as the popularity and the demand for tea increases, there is scope for the tea bars to go up too.

One may cite the cases of failure of some players in the past like Tata Tea,

Hammer Food & Beverage Business Review

White Tea (It is lightly oxidised tea grown in China) 1. Reduces the severity of strokes.

2. As it contains high level of catechins, it prevents cancer.

3. Contains the most antioxidants which reduces cholesterol and decreases blood pressure.

4. It is endowed with high antiinflammatory, antioxidant, anticollagenase and antielastase properties which reduce the risks of developing arthritis, some cancers and heart diseases.

which unveiled the first outlet of a tea chain called Chai Unchai in Bangalore, in January 2008, with ambitious plans to scale up. But in late 2009, the company announced they will exit. The retail giant, the Future Group, came up with a chain of chai and samosa outlets in 2005 called Chamosa Bars. But despite opening many such stores all across the country, the concept did not materialise into success.

However the scenario in 2013 is believed to be different. With more and more people becoming health conscious and tea being touted as a health drink the concept of tea bars is expected to succeed. Who knows by the end of this decade, we may see tea bar chains similar to that of coffee café chains like Café Coffee Day and Barista Lavazza mushrooming across the country.

However, in the sleek ambience of tea bars, the affordability factor of teas may take a beating.

All said and done, considering the current market scenario and food & beverage preferences of Indians, the aroma of teas is likely to only spread in India, and in the near future, in the background of increased disposable incomes and maturation of globalisation, many high-end teas are expected to have wider acceptance in the Indian market, who may be offering uncommon and imaginative flavours ■ like peach, chocolate, etc.

June-July ’13

BUSINESS

The Challenging Tale of Retail Retailing is one of the pillars of India’s economy. And of course, it is one of the edifices of the food & beverage industry too. The Indian retail market is estimated to be 450 billion USD. It accounts for 14-15 percent of the country’s GDP. Till now Indian retail sector mainly comprises of owner-manned small shops, which can be termed as pop and mom stores.

For the organised retail sector with pan-Indian presence, the Indian market often presents an extremely complex scenario due to the country’s wide geographic and cultural spread and highly distinctive consumer preferences, often necessitating a need for localisation. Supermarkets and malls are examples of organised retailing. The organised retail in India has presence mainly in the tier-I and tier-II cities of the country.

The spiraling price of real estate is another of the challenges of organised Indian retail, whose unabated continuation may eventually result in substantial increases in the food & beverage prices for the end consumers, in the near future. Add to this the perplexing tax laws of the country and the poor infrastructure. Ashok Malkani discusses about some of the problems facing the retail industry.

T

he recent strike by the retailers in Mumbai against the Maharashtra government’s decision to bring in Local Body Tax (LBT ) in lieu of octroi once again brought the retail trade and its woes into the limelight.

What exactly are the woes of the retailers? For the small unorganised retailer or kirana dealer the difficulties are not really stupendous. Generally, they are family run shops with the family members having a room behind the shop where they can relax. Their two main worries are about maintaining account books and the largely unfounded fear of FDI in retail.

The maintenance of their books is normally outsourced. And fear that the kiranawalas and other homegrown retailers will suffer at the expense of big, foreign investors exploring the Indian market is being pooh-poohed by the experts.

the challenge of increasing real estate prices, but since the scale of operations of the players operating in unorganised retailing in India is generally much lower than that of the huge organised retailers(and as such the former group requires much less space and needs to pay much less rent than the organised retailers in majority of cases), since unorganised retailers can easily rent their establishments within residential areas, and since many of

the small grocery shop owners can use their shop cum homes partly for trading and partly for retailing purposes thereby being able to distribute the given rent cost within two benefits, the burnt of this increased real estate prices is not likely to affect or challenge the unorganised retailers’ bottom lines to the same extent as that in the case of the huge organised retail players. However, it needs to be stated that this is a generalised scenario

A Very Real Problem Though unorganised retailing too faces

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June-July ’13

BUSINESS where exceptions are not taken into account.

Availability of quality retail space is a problem for the organised retailers, particularly in the grocery segment. According to the real estate consultant Jones Lang LaSalle’s quarterly report, foreign retailers are deferring their plans to enter India by a year or two, and one of the reasons for this delay is the high real estate costs.

The other of course is the fast approaching elections of 2014. In India 9-15 percent of the retailers’ revenue is accounted by rent, whereas the global average is only 4-10 percent. This high rent is an important impediment for cost-sensitive international retailers, the report opines.

Paucity of Trained Manpower Besides the high cost of real estate, the other important challenge for organised retailing in India is the shortage of trained manpower. In organised retailing, there aren’t sufficient numbers of trained personnel in India. The Indian retailers have difficulty in finding trained personnel and also have to often pay more in order to retain them. This again can affect the profits of organised retailers. The introduction of Bharti Walmart Training Centre in Amritsar, in December 2008, which is India’s first special skills training centre aimed at bridging the shortage of skilled workers for cash-and-carry and organised retail formats, was a praiseworthy step to address the issue of shortage of skilled personnel in organised retailing.

Till date Bharti Walmart has opened 18 Bharti Walmart Training Centres. Six centres are in public private partnerships (PPP) with the respective state governments, eight operate in Best Price Modern Wholesale stores and four centres are set up in collaboration with Hope Foundation. The six training centres, which were launched by Bharti Walmart in public private partnerships (PPP) with state governments, are located in Amritsar, Delhi, Bangalore, Jalna, Aurangabad and Hyderabad.

Arti Singh, Senior Vice-President, Corporate Affairs, Bharti Walmart, believes that organised retail is relatively new in India, particularly in cash-and-carry sector. She added, “Most experts agree that India faces an acute shortage of trained personnel with required skill-sets suitable for cash-and-carry retail trade. At the same time, several youth who are of employable age, are effectively unemployable because they lack vocational skills. In order to help address this competency shortage, we entered into a public-private partnership with the Punjab government, the first of its kind in India, to set up a training center where students can enroll and learn best practices in retail and cash-and-carry operations so that they are job-ready.”

The problems of manpower in India’s organised retailing are cases of wasted potential. According to statisticians the scope for employment generation in the retail’s ‘cash and carry’ sector is immense. Citing the case of Walmart, they state that Walmart employs 1.4 million people in United States alone. With United States population of about 300 million, and India’s population of about 1200 million, if Walmart-like retail giants were to expand in India as much as their presence in the United States, and the staffing level in Indian stores are kept at the same level as in the United States stores, then Walmart alone would employ 5.6 million Indian citizens. Here it deserves a mention that Walmart has a 6.5 percent market share of the total United States retail.

Insensitive Taxation But instead of facilitating the organised retail which can

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BUSINESS generate huge employment opportunities and provide quality food & beverage options at affordable prices, the government continues to load it with complex taxes, which can make its functioning difficult in India.

With a plethora of taxes – both, state and central – organised retailing in India, according to several experts, doesn’t present itself as a very endearing business.

The complex structure of varying VAT rates presents a huge challenge in organised retail operations. Each state has its own VAT legislation making it difficult for the retailer operating on a pan-India basis to configure the different tax rates for a product. This makes the product have a different rate of profitability in different states of the country.

Obsolescence of stock is also a major issue in organised retail in the country.

Retailers have normally to maintain optimum stocks of goods to run business smoothly. It may be mentioned that the standards of these stocks have to be maintained. If the standards suffer either due to damage of goods in transit or the expiry of shelf life or for any other reason the finished goods have to be destroyed and written off. However, the tax authorities are of the view that obsolescence of stock cannot be allowed as business expenditure of loss.

Moreover, it is common knowledge that several retailing companies incur significant expenditure on advertising and marketing. But the tax authorities disallow this expenditure under the capital expenditure head stating that due to advertising the companies are building intangible assets such as goodwill, reputation and credibility, which could not be allowed as revenue expenditure.

Overall, insensitive taxation policies and red-tapism have been the bane for the Indian organised retail industry.

Table Timeline

Series of Events

Jul 1991 Jan 1997

FDI up to 51 percent allowed in certain stores FDI up to 100 percent allowed in ‘cash and carry ’ format with automatic government approval FDI up to 51 percent allowed in single brand retail with government approval FDI up to 100 percent in multi-brand retail approved FDI up to 100 percent in multi-brand retail put on hold FDI up to 100 percent allowed in single brand retail FDI up to 100 percent in multi brand retail approved FDI in single brand retail sourcing norms amended FDI in multi-brand retail decision wins a confidence vote in Lok Sabha FDI in multi-brand retail decision wins a confidence vote in Rajya Sabha Clarification issued on queries of prospective investors/ stakeholders on FDI Policy for multi-brand retail trading

10 th Feb 2006 24 th Nov 2011 7th Dec 2011 10 th Jan 2012 14 th Sep 2012 20 th Sep 2012 5th Dec 2012 7th Dec 2012 6th June 2013

issues made by USDA staff, an account of the developments on this front is given in the table.

According to the above-mentioned GAIN Report, the estimated number of modern food retail outlets in the country has declined slightly to 2,957 stores from the 2012 estimate of 2,971, suggesting that the industry continues to work to address challenges such as high real estate costs, supply chain development, and debt.

Are the government’s clarifications on its FDI policy going to help boost the organised retail sector in the country, in the near future? CRISIL Research does not seem to think so. It feels that foreign multi-brand retailers are unlikely to make significant investments in India during the next two to three years. CRISIL stated that the unstable political climate in India and the impending 2014 general elections will contribute to the delay in investments by foreign retailers.

However, now that FDI up to 100 percent in multi-brand retail is being

allowed by the government, and has been subsequently approved by the Cabinet, the retail industry in the country has the potential to grow in the long-run (that is beyond two-three years) impressively, if other friendly policies pertaining to taxation, real estate, etc. are initiated by the government and the problem of paucity of trained manpower is resolved in the near future. In other words, this potential for the growth of the retail sector can only be translated into reality if the above-mentioned conditions are being met.

But unless some relevant changes take place in the government’s thinking about the retail sector — one of the major contributors to the GDP — it is going to be difficult for the industry to grow at its potential pace in India. And if the retail sector doesn’t get its desired momentum, our food & beverage industry would also lose much of its potential to grow, as both these sectors are very much interlinked.

■

Till April 2013, the number of modern food retail outlets in the country totals up to 3,193. They can be tabulated thus:

FDI in Organised Retail It is generally believed in the industry that organised multi-brand retail sector could prosper with the inflow of FDI. However, due to political pressures from various quarters, the developments in this regard were not taking place with the speed which they deserved. According to GAIN (Global Agricultural Information Network) Report, which contains assessments of commodity and trade

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Store Format

Store Size (sq ft.)

Grocery Store Supermarket Convenience Stores Hypermarket Gourmet Store Total

500-3,000 10,000-30,000 1,000-1,500 60.000-120,000 500-5000

Number of outlets April - 2012 1,947 408 324 265 27 2,971

April 2013 1875 440 330 273 39 2,957

April 2013 * 1,904 644 330 276 39 3,193

Source- Post Analysis *Includes new chains added in 2013.

Hammer Food & Beverage Business Review

June-July ’13

INDUSTRY

Penning Tastes

By Swarnendu Biswas

O

ver the years, with the increasing popularity of eating out culture and as well as the growing demand for fast food and health food at the same time, food has become a big business in India.

Since the last decade or so, the impressive development of food & beverage business in India has provided the platform for blooming of quite a few creative career opportunities, which two decades earlier didn’t have that much potential for growth in our country. One of them is the career as a cookbook writer, another being the career of nutritionist. With many cookbook writers and nutritionists achieving national fame in the recent times, both these careers can now present themselves as lucrative avenues to turn your passion for food into profession, The career of Chef has also got its much deserved respect and recognition in the present times.

meal at a restaurant or at an eating joint and/or after seeing an exotic dish being prepared by a celebrity Chef in a television show, may get inspired to create a great dish in their homes (perhaps even better than what they had enjoyed in the restaurant or had seen preparing by the Chef on the television screen), and thereby attract praise and admiration from family members, neighbours and colleagues in the process. Their desires can be facilitated by the creations of many celebrity cookbook writers.

To be a successful cookbook writer one needs to have a love for meticulous research, besides a passion for cooking and appreciating good food, and an innovativeness to create something new out of the old. Without research and sustained exploration of the history, present trends and the varied nuances of cuisine/s, it is almost impossible write innovative as well as successful recipes time and again; recipes which can catch the imagination of

A Creative Career Many people, after enjoying a dish/

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Nita Mehta

Hammer Food & Beverage Business Review

professional Chefs as well as common people wanting to cook a great meal. In other words, a successful cookbook writer should be a perfect amalgamation of creativity and hard work.

Some of the great cookbook writers who have achieved iconic status in India and abroad are Rashmi Uday Singh (the author of 32 books is most celebrated for her phenomenally popular Good Food Guide – India’s first ever city restaurant guide) Camellia Panjabi (her international bestseller, 50 Great Curries of India has sold over a million copies), Nita Mehta, Karen Anand, and of course, Tarla Dalal, who is perhaps the first cookbook writer in India to get a celebrity status.

Developing the Market Tarla Dalal’s first cookbook titled The Pleasures of Vegetarian Cooking came in 1974, which went on to become a stupendous success. It sold 150,000 copies and firmly established Tarla Dalal in the realm of cookbook publishing, and began her journey through fame. Since then she has written 170 books and has hosted cookery shows like ‘Tarla Dalal Show’ and ‘Cook It Up With Tarla Dalal’.

Several of her works have been translated into various languages like Hindi, Gujarati, Marathi, Bengali, Dutch and Russian. The total sales of her cookery books exceed 4 million copies.

Tarla Dalal’s books have been sold not only in various book shops and specialty shops in India and abroad but they have also done brisk business at places like video libraries, toy shops, boutiques and supermarkets. Even by a conservative estimate, her recipes have been tried in over 20 million Indian homes.

June-July ’13

HOTEL Business Review

Appointments

Mar-Apr ’13

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INDUSTRY Tarla Dalal can be credited with giving the market for cookbook writing its much needed momentum in India.

She has been a pioneer in true sense.

However, even years after Tarla Dalal’s phenomenal success stories with recipes, the market for publishing culinary literature had hardly matured in India. Even in the early nineties it was not easy for a person to think of becoming a cookbook writer in India, even if she/he was endowed with great talent for cooking, and was armed with a rich experience of taking extremely popular cooking classes to her/his credit. It took the genius of Nita Mehta to make the market for culinary publishing in India to reach its maturity. Presently, Nita Mehta is a best selling cookbook author having sold over 7 million copies.

“When I thought of publishing my first cookbook, it seemed impossible for get a publisher. The market, in those days was dominated by the foreign cookbooks with their glossy pictures and printing. All the publishers whom I met thought that the market for culinary literature by Indian authors was saturated and there was hardly any

percent have Nita Mehta’s name as the writer, whereas the remaining approximately 25 percent of books are co-authored by her, with her being the primary author. She is also the brain and the creative force behind a chain of cooking academies in Delhi.

She Began With Teaching

Tarla Dalal

scope for a new Indian author to make a mark in this field. So I had to recreate or broaden the market for myself,” reminisced Nita Mehta, the renowned cookbook writer and publishing baroness, whose publishing house SNAB Publishers has 400 cookbook titles to its credit. Out of these 400 titles, approximately 75

Like Tarla Dalal, Nita also began her fascinatingly successful and passionate journey into the culinary world by taking cooking classes. Nita’s unbridled passion for cooking led her to experiment with new recipes for family and friends, and the appreciation she received encouraged her to channelise her culinary talent into ice cream classes.

It was late 80s, and in those preliberalised days, there wasn’t much variety in ice cream offerings in India, both in terms of ingredients and flavours. However, the nascent ice cream market was ready for something innovative. And Nita with her imaginativeness wonderfully tapped that market need. “I have to admit that my ice cream classes were hugely successful. Eager students

Subzi Stir Fry — A Recipe by Nita Mehta The Indian Stir Fry. Serves 4 Mix Together 4 tbsp yogurt 2 tbsp tomato puree 1 tsp coriander (dhania) powder, ¼ tsp garam masala powder, ½ tsp chilli powder ½ tsp coarsely crushed pepper ¾ tsp salt seeds of 3 green cardamoms (chhoti illaichi) - crushed Other Ingredients: 1 medium potato —cut into 8 pieces 1 carrot — cut into thin round slices 8-10 French beans —cut into 2" pieces 8-10 pieces cauliflower — cut into medium florets 1 tbsp butter, 1 tsp oil 1 bay leaf (tej patta) 1" piece cinnamon (dalchini) 1 onion — chopped 1 tsp chopped garlic, 1 tsp chopped ginger 2 green chillies — chopped

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Method: 1. Boil 4 cups of water. Add 1 tsp of salt. Add potato. Boil for about 10 minutes till tender. Check with a knife.

When the potatoes are done, remove from water. Add carrot, beans and cauliflower to the boiling water. Boil for 1 minute. Leave in hot water for 2 minutes till the vegetables turn crisptender. Strain and keep aside.

2. Mix together in a cup — curd, tomato puree, coriander powder, garam masala, chilli powder, pepper powder, salt and cardamon seeds. Keep aside.

3. Heat butter and oil in a kadhai, add bay leaf and cinnamon. Stir and add onions. Cook till light pink and add garlic, ginger and green chillies. Cook for ½ minute.

4. Reduce heat. Add the yogurt mixed with spices and stir fry for 1 minute till slightly thick.

5. Add the vegetables; stir on low flame to coat the masala on the vegetables. Mix well. Serve hot with toasts or chappati.

Hammer Food & Beverage Business Review

June-July ’13

INDUSTRY kept streaming in to learn the nuances of preparing unusual ice creams which were taught in my classes, like the Mocha Ice cream, Mint, Choco-chip, etc.”

Sponsoring Her Own Vision But Nita was not content with the success of her ice cream classes. Soon she explored her awesome gastronomic versatility by taking Chinese and Mughlai cooking classes too. “Prior to taking Chinese and Mughlai cooking classes, I had to do some solid practical research. I visited lots of Chinese and Mughlai restaurants and sampled their food time and again, and explosion of those inputs on my palate helped me discern my audience’s tastes and eventually facilitated me to create my very own creative outputs, in the way of innovative recipes for the Chinese and Mughlai cooking classes,” explained Nita.

Years rolled by. Encouraged by her students’ demand for new recipes, Nita eventually decided to write a cookbook.

If one is thinking of becoming a writer of cookbooks, she/he should know that it is far from being an endeavour leading through a smooth road to success, especially if you have another full-time job or a vocation. One should be prepared to put in lots of grinding and sustained hard work in this profession.

Driven by an uncommon zeal, for her first book Vegetarian Wonders Nita used to pen down the recipes while working late into the night, after completing her

Stuffed Aloo Lajawab — A Creation of Nita Mehta

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Rashmi Uday Singh

household chores. After a year of gruelling and creative work, her book was ready. And another struggle for her began…She couldn’t find a publisher for her maiden writing effort, despite running from pillar to post, and of course she was not disheartened. She decided to become a publisher too, by publishing her own book. Thus SNAB Publishers was born, which today, according to her, is the largest publishing house of cookbooks in India. Her first book is titled Vegetarian Wonders.

“Becoming a writer and publisher at the same time was an extremely challenging and learning experience for me, as I didn’t have experience of either, and had to learn the nitty-gritty of cookbook publishing from the scratch,” said Nita with her refreshing, unassuming laughter. “For example, I didn’t know that for food photography to look appealing to the readers through the pages, the dish should be photographed without being fully cooked, and this essential learning did come to me after I incurred the wasteful costs of having some unattractive photographs, which to me were of no use,” explained the visionary entrepreneur. She said that in initial stage of her career in writing and publishing, she had to many a time work through the night, and on some days she had to even put in almost 18 hours of work.

Vegetarian Wonders, which came in 1993, was an average success, but her second cookbook titled Paneer All the Way, which has 50 recipes of paneer, was a huge success. It sold 5000 copies within the first month itself, and till date this classic cookbook has sold over 40,000 copies,” asserted the lady, who

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can be credited for consolidating and establishing the market for culinary literature in the country. Paneer All the Way established Nita as a cookbook author to reckon with. Thereafter there was no looking back, and one bestseller followed another to make her a celebrity cookbook writer and a household name in India.

As her publishing business grew, her work became more prolific. I was amazed to hear that Nita had completed one of her books named Dal &Roti within one week. Her cooking academies followed with the arrival of a new century, and a restaurant-cum-bar (Kelong) in Ludhiana was launched by her in 2012. After Kelong, she has launched another restaurant in Ludhiana namedNita Mehta's Lemon Grass, which is the most recent important development to her expanding business empire.

Recipes for Restaurants I asked her whether it is a good idea for the restaurant business to use the recipes of celebrity Chefs and cookbook authors in their establishments and publicise this fact to attract additional revenues.

She was very enthusiastic about it. “I think stand-alone restaurants, restaurant chains and as well as restaurants in hotels within the country can use the recipes of some of the celebrity cookbook writers having huge readership base, in lieu of an annual royalty paid to the concerned cookbook writers. By publicising or advertising the fact that it is using recipe/s suggested by a celebrity cookbook writer or some celebrity cookbook writers in its establishment/s, a stand-alone restaurant or a restaurant chain or a restaurant in a hotel can garner additional revenues.

This I think can be a savvy business initiative by the Indian food service outlets,” proffered Nita.

I am sure if the Indian restaurant business takes the support of the immense brand value embodied by Nita Mehta, Camellia Panjabi or Rashmi Uday Singh, and get the opportunity to use some of their phenomenally successful culinary ideas in their establishments (in lieu of an annual royalty or some payment of similar nature to these great culinary divas) and at the same time also publicise this fact, then their patron strength is likely to grow ■ within months.

June-July ’13

F E AT U R E

Facilitating

Food Hygiene

By Ashok Malkani

T

he safety of food is directly proportional to the hygienic standards maintained in kitchens. Now what is the degree of hygiene maintained in the kitchens; across hotels, restaurants, commercial establishments and even homes, in our country? The general standard of kitchen hygiene in India is not very encouraging, but there are a few notable exceptions in this regard, in the food service business.

Kitchen Cleanliness is Crucial “Nobody in the food business should afford to ignore the importance of hygiene and cleanliness in restaurant

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kitchens for the purpose of facilitating food safety. Both cleanliness and hygiene have two-pronged effects – on the health of the guests as also on the health of the staff working in the kitchens. And health of neither of them can be compromised on,” expressed Sumedha Nerurkar, Hygiene Manager at The Leela Mumbai.

The food outlets need to maintain extremely stringent cleanliness standards in their kitchens. Hygiene is one of the most mandatory features for facilitating quality in the realms of hospitality. One has to ensure cleaning and sanitising of any equipment used to prepare food, so to prevent the threat of cross-

Hammer Food & Beverage Business Review

contamination to become a reality.

While small roadside restaurants in India usually have pathetic standards of hygiene, a sleek restaurant with fancy ambience and décor is no guarantee for the maintenance of food hygiene either.

“There are not enough words to stress the importance of cleanliness and hygiene maintenance in restaurant kitchens. Especially, for restaurants in top-notch five star hotels, it is not just the ambience and the food but also the safety and food hygiene procedures which are of great value. There is intense competition for market share among most hotels and serving food which is clean, hygienic and tasty therefore

June-July ’13

F E AT U R E becomes a mandatory deliverable in order to retain a loyal client base. A clean kitchen inspires good food,� added Rahul Dhavale, Executive Sous Chef at The Westin Mumbai Garden City.

Not only the restaurant’s kitchen but the entire restaurant or hotel environment has to be kept clean for ensuring food safety. Customers prefer spotless restaurants over their less-thanpristine counterparts.

Hygienists claim that about 40 percent of food poisoning cases are due to negligence of hygiene in the kitchen.

One way of avoiding this is by ensuring that the supplies in stock are properly cleaned and also by using properly diluted sanitisers and disinfectants to keep food preparation surfaces clean and free of food-borne bacteria such as salmonella.

According to Cincinnati-based Cintas Corporation, like many cooking surfaces, kitchen drains can also contain harmful bacteria such as Listeria monocytogenes.

Cintas views that to reduce the scope for bacteria growth, a regular drain line maintenance program should be introduced to have drains without debris and odours. Also, designating

June-July ’13

colour-coded cleaning tools and kitchen supplies such as cutting boards for specific tasks will help to reduce the opportunity for cross-contamination, views Cintas.

Krishna Rao, F&B Manager, The Mirador, Mumbai, rightly opines that

Hammer Food & Beverage Business Review

cleaning is a continual process. There can be no laxity on this front. Besides cleaning after every meal, general cleaning must be carried out at least once a week and deep cleaning must be done, after the pest control treatment, every fortnight. Furthermore, one has to

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F E AT U R E

eliminate of any smell of the fumigants as they can mar the flavour of the food.

“Food safety training at The Mirador, Mumbai is provided for all kitchen food handling persons. Besides we also maintain policy standards for cleaning of cutting boards, equipment and utensils. Care is also taken to clean sides of the sinks, door handles and gaskets, shelves, racks, etc.,” averred Rao. “In our hotel, there is a Chief Steward who is responsible for manning, training and coordinating the responsibilities of Kitchen Stewards who do the actual task of cleaning the kitchens,” Dhavale informed. “At our hotel, each kitchen and equipment has a detailed cleaning schedule. There are regular audits carried out by Chief Steward and other relevant members from the hygiene committee. Besides that an annual food safety and hygiene audit is conducted by an external agency,” added Dhavale.

Sumedha feels that every kitchen staff must maintain high sanitary standards. “The Leela Mumbai has a very detailed process laid out to maintain the sanitary standards of each back of the house area – kitchen being among the most sensitive spots. Our kitchen stewarding staff strictly adheres to the cleaning and sanitisation schedules of the outlets. The food safety team comprising of the Chef, Steward and Hygienist conducts daily hygiene audits of the kitchens. At our hotel, the microbiologist regularly monitors the cleanliness of equipment and surfaces by swab test. Any non-compliances observed are immediately reported to the authorities and corrective action

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taken,” she reported.

Hygiene at Every Step However, the scope of food hygiene is much beyond mere kitchen cleanliness, though kitchen cleanliness is an absolutely necessary condition for food hygiene. For maintaining holistic food hygiene, danger zone of temperature must be taken care of. If given the room, bacteria have the potential to grow very easily. There is a ‘danger zone’ of temperature between 40 degrees F – 140 degrees F, within which bacteria can thrive. The temperature of food should be beyond or behind this zone as much as feasible. The maximum limit for the time spent by the food in the danger zone including all aspects of food storage, its preparation and service should not be more than four hours.

Rao said, “There is a saying in the hospitality industry ‘Clean as you go,’ which means cleaning has to be undertaken at every step. Of course, it has to be undertaken before the start and at the end of every meal.” The food hygienists seem to concur with Rao’s view of a check at every step. They aver that each food item that is being served in a commercial food outlet requires its specific flow chart, which keeps a tab at every step of the food’s journey from its entry into the restaurant to being served to a guest. Storage and preparation of food, its holding/display, service, cooling, storage of leftovers and reheating techniques are some of the steps in between these two above mentioned steps.

The food hygienists believe that there are many safety procedures to adhere to

Hammer Food & Beverage Business Review

when preparing food in your restaurant.

One of the most important among them is ensuring proper thawing of frozen food products. One can cook food from its frozen state or by refrigerating it at under 38 degrees F or may also thaw food under running water at a temperature of 70 degrees F or below for up to two hours. A microwave is another feasible way to thaw food, but it is valid only in cases where the entire cooking period is in the microwave or in cases where the food is prepared immediately after microwaving it by another cooking method. “Refrigerators and freezers need to be maintained at a certain temperature. Also one has to take care that there is no spillage involved,” affirmed Rao. Dhavale also emphasises on the need for ensuring food hygiene at every stage.

He says, at The Westin Mumbai Garden City, processes are in place to ensure that the food and ingredients supplied by the dealer are of high quality. “Standard purchase specifications are used as a guideline to receive food products in the hotel. Checking the vendor’s documentation and certificates from relevant legislative and governing bodies is a necessary step in choosing them. We have trained Chefs whose job responsibility also includes receiving food items as per our guidelines and report of any incriminating items for further action,” explained Dhavale while pointing out that “Receiving bay is kept clean at all times and regular pest control happens at scheduled times. There are specific times of delivery for particular items at The Westin Mumbai Garden City. For example, dairy and eggs are received early in the morning as the ambient temperature then is better suited for those items whereas dry food items can be received later during the day.”

The Supply Factor Ordering quality food products from quality vendors is also an essential prerequisite for maintaining food hygiene in food service business. Rao is a believer in ordering foodstuffs from recognised vendors. “All the food must come from commercial supplier who has the FSSAI approval. Food packaging must be in sound condition when received. We also check the foodstuffs for freshness. Quality checks are made on every carton. Due notice is also taken

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F E AT U R E of the expiry date,” concurred Rao while talking about The Mirador, Mumbai’s measures in facilitating food hygiene.

Sumedha states that The Leela Mumbai purchases only from branded suppliers. “The food safety team is tasked with conducting supplier audits for vendor approval. Routine checks are also being carried out on the raw materials, microbiologically, to certify their quality. Only approved raw materials are used for production and any decline in standards can lead to strict consequences for the vendor,” articulated Sumedha.

“At our hotel, a stringent check of health & hygiene of food products begins right from the supply chain’s operations stage. A thorough organoleptic evaluation is done by the culinary team for any food product/

ingredient used for production. A wellequipped in-house WelCom Lab evaluates the food product by carrying out microbiological analysis. Only after the internal product review, a detailed audit of the vendor’s premises is done by a team of experts. Based on the result of the audit, the vendor is appointed for the supply of food products for hotel’s use,” pointed out Rajdeep Kapoor, Executive Chef, ITC Maratha, Mumbai.

Storage Matters Hygiene experts aver that proper storage is essential to protect your food from becoming contaminated or spoiled.

They state that there are rules regarding this. The ‘first in, first out’ rule can be useful in food storage. It entails that

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food products should be used in the order they are delivered. This could be easily done by dating the goods received and placing the new behind the old on your storage shelves. Rao states that at The Mirador the food stock is packed, dated and kept in cold storage.

Vegetables are utilised within two days and other foodstuff is not kept for over five days. “We also ensure proper implementation of the FIFO principles in food production and storage areas,” he added.

“At The Leela Mumbai, the vegetarian and non-vegetarian food stocks are stored in separate chillers or freezers at appropriate temperatures.

The food products are date tagged to ensure that first-in-first-out and stock rotation are being adhered to. All raw materials are stored off the shelf,”

asserted Sumedha.

Right Quantity to Right Quality Dhavale believes that one should order in the right quantity, which will reduce the storage time. “Ordering in the right quantity is very essential. Perishables have a shorter shelf life hence even if stored unprocessed, their quality deteriorates. They need to be received at right temperature. Secondly a physical check is vital. All vegetables and fruits should be washed in chlorine solution.

While storing, FIFO process is practiced in our food stores to ensure old stock gets consumed before newer ones.

Refrigeration systems are checked for temperatures and cleaning. Our culinary associates wear disposable gloves while processing food produce and

Hammer Food & Beverage Business Review

perishables, not to mention a protective, comfortable clothing uniform and Chef ’s hat. Furthermore, the food products are quickly processed and held chilled/frozen and thawed till use,” elaborated Dhavale.

Kapoor too believes in the smart work culture of ordering food products in small quantities. “Meats and vegetables should be ordered on a daily basis. At ITC Maratha, they are processed and stored in walk-in coolers maintained at a temperature ranging between 1-5 degrees centigrade. Our culinary team is thoroughly trained to check the quality of vegetables, fruits, meats and dairy products and other raw materials before they are processed,” observed Kapoor.

Personnel Hygiene One of the most important factors of food safety regulations in the food service industry pertains to personal hygiene. All personnel in the restaurant who are touching food items and/or equipments and cutlery that come in contact with food are required to have impeccable cleanliness standards.

Personnel hygiene as a food safety regulation in restaurants should not only include hand washing but should also pertain to hair and cuts on the body. It also includes wearing clean clothing to work, and covering the mouth and nose when sneezing and/or coughing and then washing the hands again. “Hands that may have become contaminated should be washed appropriately. Hand sanitiser solutions should be placed in the kitchen area, so that they can be used at all times.

Eating, drinking and tobacco consumption should be restricted to non-food and permitted areas of the hotel/restaurant. Besides, care should also be taken to see that kitchen exhaust-hood and ductwork system are thoroughly cleaned and well maintained,” opined Rao. Dhavale has a list of simple and effective dos for maintaining personal hygiene in commercial kitchen outlets.

They are washing hands frequently with warm soap and water, sanitising them at regular intervals, holding training classes in food safety and hygiene, using protective tools like head gear, gloves and aprons and using chemical sprays to ■ clean work tables.

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FOCUS

Business of F&B

Through FB?

By Sharmila Chand

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imanshu Garg, CEO and Founder, Bigbite.in, is a with him follows: Bachelor of Technology (Electrical) from IIT Delhi. After graduating from IIT, he became a part of the technology Which social media platforms a restaurant should team at Contata Solutions, an IT MNC. There, he was involved in target? development of various web and social applications. He was also First and foremost, the important thing to keep in mind is engaged as a promoter for developing and managing web that before implementing any strategy, goals of a social media technology at CIU (Career Incubation Unit), an educational startcampaign need to be crystal clear. If you are trying to boost sales, up, before venturing into Bigbite. have number of actionable leads and transactions (if they can be After the stints at Contata and CIU, he started Bigbite in measured) as the key metrics to evaluate the success of your August 2011 along with his partner, Sajal Garg, with a mission of campaign. I think Facebook is the most important social media simplifying food ordering process with the help of technology. In platform for marketers in India, followed by Twitter, YouTube the initial stage, he himself was involved in getting restaurants on and blogging. board by signing SLAs (Service Level Agreement) and through development of web application to support an end to end How to go about it? seamless food ordering experience. Bigbite.in was successfully Firstly, set up a FB fan page, Twitter page, YouTube channel, launched in March 2012. use Pinterest, Google + and a blog. A great resource for getting Since then, Garg has been involved with handling restaurant started for newbies is http://www.socialmediaexaminer.com/ acquisitions, operations, marketing and sales at Bigbite.in. getting-started/ Bigbite.in is an online food ordering website. It lets customers Secondly, have a focused content strategy. Over time, you browse numerous restaurants and their menus and consequently would be able to produce creative, engaging, relevant and place an order for delivery of food. original content and would be posting it on your page. You also “I have been working on social media to acquire customers for need to have information about great and relevant content others about two years now. Over this period, we have used a lot of tools are producing around Internet. Two great tools to accomplish this with a purpose to create great content, engage customers and are Alerti (for scouting information) and Scoop.it (curating tracking ROI for social media campaigns,” pointed out Garg. information before publishing on twitter/fb).

Garg believes that “With the increasing Thirdly, give emphasis to social media reach of social media, it is no longer just a campaigning through contests and promotions. medium to increase the awareness of brands.”

To leverage and engage fans on Facebook and People are now using social signals and Twitter, marketers need to create engaging recommendations to take decisions on the content day by day. A great way to do so is to most suitable service/ product. This is take advantages of flexibility given by FB to influencing several businesses, which also create engaging promotion and contests. A few awesome tools which make uploading and include food service and the hospitality running these contests a child’s play would be business. They can leverage social media tools www.shortstack.com, www.wildfireapp.com and have a tangible impact on the monthly and www.socialappshq.com. sales they drive. “Of course, social media Shortstack is more focused on just FB, while strategies need to be coupled with an online the later two give you a broad range of presence and SEO. After all, social media and functionalities apart from creating apps on SEO are the two strongest components of other social media networks as well. These will inbound marketing. Over time, you will build help you measure the number of users who value which would not simply vanish as soon subscribed to your contest and advanced as you stop spending on those google and FB Himanshu Garg analytics to facilitate the restaurateur create adwords,” explained Garg. The conversation

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Hammer Food & Beverage Business Review

June-July ’13

FOCUS measure ROI for a social media campaign.

This would provide a generic solution to enable the tracking of a conversation for a social media campaign. For example, let us say you are marketing your restaurant and sending a free meal if the person fills out his details in a form and subscribes to your newsletter.

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Now, here at Bigbite.in, we have been managing the social media for more than a year and the question ‘How do I measure ROI of social media?’ has been one of the central concepts around which we evaluate all our strategies .

Setting up Google analytics goals and custom building the URLs to include source, campaign and medium details can help

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How do you track ROI on investments on social media?

Restaurants can place the conversion pixel by FB into their website to directly measure which of the users had a FB cookie in place when they were placing their order.

Thus, it is able to account transactions to FB ad campaigns you are running at FB.

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How to measure cost per impression/click/conversion?

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follow up campaigns to convert leads into customers.

Social media automation is also needed. One of the greatest and most important parts of any social media strategy is consistency. And the best way to ensure it is to create all your content and posts and schedule it for future. Also, social media management tools allow you to post your content across multiple platforms easily.

There are tools like http://buffer.com which would tweet your message to your followers at a time when it can create most engagement. At http://bigbite.in we use one of the most popular tools to schedule our posts at FB, Twitter, Pinterest and Google+ from a single dashboard. There are other great services for social media publishing out there as well. You can have a look at some free tools here like: http://mashable.com/ 2010/08/02/schedule-social-media-updates-free/.

How dependent is social media on other online and offline mediums?

Social media does not work alone. It assists other marketing channels (e-mail marketing, white papers, google search/display ads, retargeting ads, affiliate ads, etc.). Now the extent to which these channels are supported by social media can be measured by assisted conversion section in google analytics.

It is generally a smart strategy to generate soft leads with social media and converting the leads via e-mails /promotions/ sample meals, etc. according to the sales cycle of restaurant and relationship that marketing and sales components share. I

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AGRI

Pickled Pleasures You can find pickles for the diet conscious, oil-free kind; pickles full of vitamins with mineral rich ingredients. There are also pickles made using just the rind of certain citrus fruits tossed in chilli or ground aromatic spices.

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ristotle praised the curative powers of pickled cucumbers and Napoleon fed his army on them.

Certain fruits like lemons and others (rich in vitamins) were preserved and fed to sailors to prevent scurvy and other ailments on long voyages. With the passage of millennia, pickled pleasures are still attracting varied palates.

Sweet, hot, spicy, tangy, whichever way you may descibe your pickles, it is likely that they would have one common factor — they would be delicious. It is a side dish which adds flavour to the main dishes. There are a wide variety of pickles, encompassing almost every vegetable, fruit, meat, fish we know being used as a primary ingredient.

Pickle making in India is a national

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past-time and constitutes women of our past generations’ integral part of culinary achievements. Even today in the hustle and bustle of cities, you can find many a lady of the house priding herself on serving ‘homemade pickles.’

Some pickles age like wine and mature after a while andcan be preserved for years. The use of certain spices like ginger, asafoetida, turmeric and saunf (cumin) in pickles facilitate digestion. Certain spices like clove, cinnamon and ginger are used for their warming properties. Cumin and cardamom are used in packles as cooling spices.

The variety of ingredients in packles is seemingly endless. You name the ingredient and chances are it is being used in a pickle. But there are hot favourites. In India, there are the

Hammer Food & Beverage Business Review

universal lime, mango and chilli pickle, and the temptingly sweet mango chunda to name a few. You can find pickles for the diet conscious, oil-free kind; pickles full of vitamins with mineral rich ingredients. There are also pickles made using just the rind of certain citrus fruits tossed in chilli or ground aromatic spices.

Indian Achar Indian pickles are as diverse as the country itself, with each state and community having its special recipes descended from generation to generation. The most common variety of course is the ‘mango pickle, followed by lime pickle, chili pickle, etc. as they grow more or less all over the country.

Almost all vegetables and raw fruits can be pickled. Pickling is the best way

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AGRI to ensure the preservation of vegetables and fruits that are over abundant in their harvest season and unavailable for the rest of the year. Usually, no chemical preservative or artificial food colour is being used in pickles and preservation is maintained by the use of common salt, spices and tempered vegetable oil, which makes the pickle a healthier food option than other preserves such as jams and jellies. Some pickles like the whole lemon pickle of Nepal have medicinal properties and are effective against indigestion as well as anorexia. The spices used in the pickle like mustard seed, chilly powder, black pepper, fenugreek, asafoetida and many more are mostly appetite enhancing and stimulate the secretion of digestive juices, thereby facilitating digestion.

The raw vegetables and fruits have good nutritional value; most of which is preserved in the form of pickle.

Sometimes meat, fish and poultry is also preserved in the form of pickle, using spices, salt and oil. However, not much of the non-vegetarian variety of pickles are produced commercially in India.

flavours and quality of the pickles, that pickles could successfully be manufactured on a large scale. Ease of transportation and storage in the modern times was also an important factor. Special packaging materials gradually developed keeping all these factors in mind.

Transition Business in India The commercial production of pickle started in India almost seven to eight decades ago when the homely pickle crept out of the kitchen to small cottage industries where the local women would gather to cut the seasonal fruit, grind and mix the spices and oil. But then the scope of pickles’ commercial success was limited due to poor packaging facilities and pucity of standardised procedures. Also, there were no laws to maintain hygiene and nutritional standards. It was only after the development of packaging materials and procedures, which could retain the

Now, we have large-scale manufacture of pickles in the country. The required fruit and vegetables are procured in bulk during the season. For example, the raw mango season lasts for a short four to six weeks when it has to be picked from the orchards, brought to the factories, sorted, washed, cut, brined and stored for consumption as pickles, all through the year. Modern factories now use automatic machines for washing, cutting of the raw fruit and vegetables, grinding of spices, mixing all the ingredients, packing into containers and making the product market ready. High hygiene standards have to be maintained and label designs have to be approved by the authority to comply with the law. The oil-based pickle also has clearly defined norms regarding the quality of oil used and the amount of oil that should stand over the pickle. This is to ensure the right preservation of the pickle.

Manufacturing However, despite the advances of mechnisation, still almost 80 percent of the pickle manufactured in India is in the cottage and small-scale sector

June-July ’13

Hammer Food & Beverage Business Review

involving traditional methods of manufacture, which does not require any sophisticated machinery. Here, the process is almost entirely manual, the knife being the most important tool.

However in a modern large factory, the pickle making process may be mechanised since quality standards have to be maintained stringently.

In the Indian context, pickle making is an ancient skill that is now honed to perfection using modern technology. Manufacturers armed with closely guarded grandmothers’ recipes use scientific systems and processes to produce standardised pickles sold all over the world, which are relished by all.

Storage The packaging for pickle is also special since only food grade plastic materials having good barrier properties can be used for packaging pickles. Since pickles are used by varied segments of the society as well as many establishments and institutions dealing with food, there are a wide variety of packs that are used ranging from 20 kg plastic drums to small single time use portion packs of 15 gm. The intermediate 5 kg, 2kg and 1 kg packs are usually for institutional sales and the 400 gm bottle is primarily catered towards the busy lady of the house who has no more the time for going through the elaborate procedure of pickle making but at the same time wants to taste the wide variety of pickles now available in the market.

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DAIRY

Say Cheese to

Mozzarella

By Kanishka Gupta

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ith the opening up of the Italian buffalo’s milk. The weather there is economy and the influence of such that it favours the rearing of this type globalisation, international of animal and even the fodder which the cuisines have fast made their forays not animal is given from the southern regions only in Indian restaurants but also across of Italy is more favourable in making this Indian homes. It is now quite common for variety of cheese. an Indian family to be preparing spaghetti, pasta, pizza and other exotic Character and Varieties dishes from different parts of the world.

So how is Italian mozzarella cheese Nowadays you are likely to find that the different from other types of cheese? supermarkets and the specialty stores stock a “Mozzarella cheese is a semi-soft cheese. variety of cheese, sauces and seasonings for Fresh mozzarella is mostly white, but this purpose. But one of the most common seasonally they may vary to slightly yellow types of cheese that is used in making pizzas depending on what is the animal’s type of in Indian homes and restaurants is intake. Due to its high moisture content, it mozzarella. Often grated and sliced into is generally served the day after it is being small pieces, it is strewn over the top of a produced. Other major cheeses are pizza, and after appropriate heating in an generally derived from cow’s milk but the oven, it gives that yummy taste to a pizza; production from buffalo’s milk makes this leaving many a kids and adults licking their cheese distinctive in taste,” explained fingers. Various types of mozzarella cheese Anurudh Khanna, Executive Chef, The are also used for most pizzas and several pasta Park, New Delhi. dishes. Mozzarella cheese is A passionate Chef with also served with sliced a rich experience of nine tomatoes and basil in years in the best of insalata caprese. restaurants in New Delhi, But what are the origins Khanna began his career in of mozzarella cheese and 1999 at the prestigious what is the history behind Italian restaurant, La it? Mozzarella is a fresh Piazza, at the Hyatt cheese, whose origins can Regency New Delhi as a be traced to southern Italy.

Commis 2. There, he was Abruzzo, Basilicata, trained under the world Calabria, Sicily, Campania, famous Italian master Lazio, Apulia, and Molise Chefs like Chef Cramella in Italy are some of the Mario, Chef Gabrielle towns famous for creation Montevechio, Chef of Mozzarella cheese.

Giuseppe, and Chef Traditionally, mozzarella Giovanni Grasso, and Anurudh Khanna cheese is made from the eventually became

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Hammer Food & Beverage Business Review

specialised in making anti pastis, pastas and risottos.

However, though by mozzarella we often mean cheese made with buffalo’s milk, but broadly speaking, the term mozzarella is used for several kinds of Italian cheese that are made using spinning and then cutting (Italian verb mozzare means ‘to cut’).

Domesticated buffalo’s milk in Italy and other types of buffalo’s milk in other countries are being used to prepare Mozzarella di Bufala (buffalo mozzarella).

However, it needs to be mentioned that credit goes to Italian breeders or entrepreneurs to begun production of Mozzarella di Bufala in other nations.

Though generally fresh mozzarella is white, but they can be slightly yellow too, depending upon the diet administered to the animal. This semi-soft cheese is characterised by high moisture content. As a result of its high moisture content, mozzarella cheese is conventionally had the day after it is made. However, when sold in vacuum-sealed packages, this cheese can be kept in brine for up to a week or longer.

Mozzarella has also been prepared by cow’s milk by the pasta filata method.

Indeed, there are various types of mozzarella cheese. You have Mozzarella fior di latte, whose raw material is the fresh pasteurised or unpasteurised cow’s milk; and low-moisture mozzarella, which is derived from whole or part skimmed milk.

You can also find mozzarella cheese in smoked (affumicata) and reducedmoisture packaged varieties. Low moisture mozzarella has prevalent usage in the foodservice industry. Low-moisture mozzarella

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DAIRY cheese is particularly useful for its application on pizza.

There is also mozzarella affumicata or smoked mozzarella.Variety is the essence of mozzarella. Preserving mozzarella cheese and extending its longevity is an important issue and is addressed at most of the hotels. Hoteliers or bakers should remember that refrigeration of a month is possible for low-moisture mozzarella, and some shredded low-moisture mozzarella does have a shelf life of up to six months.

When twisted to form a plait, mozzarella is called treccia. ‘Stuffed mozzarella,’ which has come into being as a new trend in 2006, may feature olives or cooked or raw ham, or small tomatoes.

An essential character of low-moisture part-skim mozzarella is low galactose content. It can meet the demand for some consumers’ liking for cheese on pizza which have low or moderate browning.

Some pizza cheeses derived from skim mozzarella variants were tailored in a way so that they don’t require aging or the use of starter. Others can be derived from the direct acidification of milk.

The Making of a Cheese So, what are the ingredients that go into

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making of mozzarella cheese and how is it made? “Conventionally, the milk of the domestic water buffalo is used for the production of Mozzarella di bufala. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is allowed to ripen so the bacteria content can increase manifolds.

Then, rennet is introduced for milk coagulation. After the process coagulation, the curd is cut into 1”–2” pieces, and left to sit so the curds firm up. This firming up process of curds is known as healing,” explained Khanna.

After the healing of the curd, it is further sliced into 3/8”–1/2” large pieces. The curds are stirred and heated to demarcate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to constitute a solid mass.

The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched.

The cheese is then stretched and kneaded to form a delicate consistency— this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a

Hammer Food & Beverage Business Review

smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.” It is then typically formed into ball shapes or in plait. In Italy, a ‘rubbery’ consistency is generally considered not satisfactory.

The Indian Connection Since mozzarella cheese is one of the most common Italian cheeses known to the world, it is produced and traded in lots of centers across the world as its production only in Italy will not be able to meet its global demand. So it is produced in many areas, across various countries. In India, as mentioned, mozzarella cheese is mainly produced in western India.

Mozzarella cheese is now being made in India and there are many companies in India engaged in the making of mozzarella cheese. Regarding the sourcing and buying procedure for mozzarella cheese for the hotels, Chef Khanna said, “We have a contracted supplier for our cheese, and we are sourcing it from Maharashtra. We get our supplies from the company on a regular basis once the order is placed. The mozzarella cheese is used in salads and antipasti but primarily used in the making of pizza.”

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BAKERY

Gelling with Gelatin G

elatin – a fairly old ingredient for setting many items and cooking is also spelt as gelatine and originates from the French term, gélatine. It is a transluscent brittle substance, colourless or light yellow. In itself it has no taste or odour and it is created by prolonged boiling of connective tissue of animals such as skin, cartilege, and bones. Apart from its use in food, it is also of use in the pharmaceutical, cosmetic and photography industry. Technically also known as E number E441, it is an irreversibly hudrolyzed form of collagen.

Substances containing gelatin or functioning in a similar way are called gelatinous. Apart from culinary use, gelatin is also used in the pharmaceutical and makeup industry. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely

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similar to that of its parent collagen.

Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the freezing point at which ice crystallizes.

The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool. In addition to the animal gelatins described above, there are also vegetarian gelatins such as agar.

Gelatin in Food Household gelatin comes in the form of sheets, granules or as powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. While the granular form of gelatin is easily available, the sheets are often sold only in large packaging making it suitable only for commercial

Hammer Food & Beverage Business Review

users.

Special kinds of gelatin are made only from certain animals or from fish. In order to comply with food needs of the Jews and Muslims, kosher (for the Jews) gelatin can be made with fish bones, and/or beef skins. Unlike other restrictions it is considered kosher to use it with dairy products. Kosher law is complex and the bones and hides used in gelatin production are considered ‘pareve’. It means foods that are neither milk nor meat. Some people assume this to mean that the product is ‘vegetarian’.

To quote from an article in Kashrus Magazine, on this issue: “since the gelatin product is from hides or bones not real flesh - and has undergone such significant changes, it is no longer considered ‘fleishig’ (meat) but ‘pareve’, and can be eaten with dairy products.”

Similarly when it says ‘halal gelatin’ it means the appropriate animals have been killed in mandatory manner and no pork products have been used in the making of gelatin.

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BAKERY Food Uses Common examples of food items that contain gelatin are desserts, jelly, trifles, marshmallows and confectioneries such as gummy bears. It may be used as a stabiliser, thickener, or texturizer in food items such as ice creams, jams, yogurt, cream cheese, and margarine. It is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories.

Extraction & Recovery After preparation of the raw material, i.e., reducing cross linkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because though alkali treatments speed up conversion, they also promote degradation processes. Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes. This extraction step is a multi stage process, and the extraction temperature is usually

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increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin.

Recovery process includes several steps such as filtration, evaporation, drying, grinding, and sifting. These operations are concentration-dependent and also dependent on the particular gelatin used. Gelatin degradation should be avoided and therefore the lowest temperature possible is used for the recovery process. Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gelling strength, which is not generally desired.

Vegetarian Gelatin For the strict vegetarian and vegans, gelatin may be substituted with similar gelling agents such as agar, natural gum, carrageenan, pectin or konnyaku. These are sometimes referred to as ‘vegetable gelatins’ although there is no chemical relationship; they are technically carbohydrates, not proteins. The name ‘gelatin’ is colloquially applied to all types of gels and jellies; but properly

Hammer Food & Beverage Business Review

used, it currently refers solely to the animal protein product. There is no vegetable source for gelatin. However, in respect to dietery requirements of segments of society, the gelatin suitable for vegetarians may be used for same effect in the product.

Some gelatinous desserts can be made with agar instead of gelatin, allowing them to congeal more quickly and at higher temperatures. Agar, a vegetable product made from seaweed, is used especially in quick jelly powder mix and Asian jelly deserts, but also as an alternative that is acceptable to increasing number of vegetarians. Agar is more closely related to pectin and other gelling plant carbohydrates than to gelatin.

Another vegan alternative to gelatin is carageenan. This alternative sets more firmly than agar, and is often used in Jewish kosher cooking. Though it, too, is a type of seaweed, it tends not to have an unpleasant smell during cooking as agar sometimes does.

Technical Aspect Although gelatin is 98–99 percent protein by dry weight, it has less

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BAKERY nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids (i.e., those produced by the human body), while lacking certain other essential amino acids (i.e., those not produced by the human body).

It contains no tryptophan and is deficient in methionine and threonine.

Its other values and ratios of chemicals vary, especially the minor constituents, depending on the source of the raw material and processing technique.

Gelatin is one of the few food products that cause a net loss of protein if eaten exclusively. Several people died of malnutrition in the 1970s while on popular ‘liquid protein’ diets.

For decades, gelatin has been touted as a good source of protein. It has also been said to strengthen nails and hair.

However, there is little scientific evidence to support such an assertion, one which may be traced back to Knox’s revolutionary marketing techniques of the 1890s, when it was advertised that gelatin contains protein and that lack of protein causes dry, deformed nails. In fact, the human body itself produces abundant amounts of the proteins found in gelatin. Furthermore, dry nails are usually due to a lack of moisture, not protein.

Granular v/s Sheet Gelatin When using the powdered form of gelatin follow following steps: • Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle won’t dissolve.

• Let stand for 5 to 10 minutes.

• Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.

For the sheet gelatin follow these suggested steps: • Soak sheet(s) of gelatin in a bowl of cold water for 5 to 10 minutes (Figure about 1 cup, 250ml, cold water per

Gelatin Production The production of gelatin typically starts with the boiling of cattle bones or pig skins; contrary to popular conception, horns and hooves are not used. This material is then soaked with acid or alkali in large vats to extract and hydrolyze the protein collagen. The extract is then dried and grind to form a powder.

To make gelatin desserts, typically powdered gelatin is mixed with sugar and additives and artificial flavourings and food colours are added. Very hot water is added to swell the powdered gelatin and gel the liquid. The dessert gels slowly as it cools.

Because the collagen is processed extensively, the final product is not categorised as a meat or indeed animal product by the US federal government.

Eating tainted beef may have led to variant (CJD) in humans, but there are no known cases of variant CJD transmitted through collagen products such as gelatin.

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sheet).

• Once soft, lift sheets from the cold water.

• Wring gently to remove excess water, than add to warm liquid; the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.

Diverse Uses & Tips on Gelatin • Gelatin may be used by swimmers to hold their hair in place during

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performances in water as it will not dissolve in the cold water of the pool.

• If added to boiling water and cooled, unflavoured gelatin makes a good home made hair styling gel that is cheaper than commercial products but has a short shelf life.

• It is also used as a biological substrate to culture adherent cells.

• Certain professional and theatrical lighting equipment use colour gels to change the beam colour. These used to be made with gelatin, hence the term colour gel.

• Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center.

• Don’t boil things made with gelatin. That can make the gelatin lose its efficacy.

• Desserts made with gelatin should chill for at least eight hours, but twenty four hours chilling is best. After twenty four hours, gelatin will not set any further.

• Some people prefer to use sheet gelatin, claiming it has no odour and the gel sets finer. Another advantage is no chance of undissolved granules when using sheet gelatin.

• If you want something made with gelatin to set faster, chill the mold or container first. Also you can stir the mixture constantly in a metal bowl placed in an ice bath until it begins to set, then pour it into the mold or container.

• Gelatin lasts forever according to American claim. If the packet gives an expiration date, it has to do with a ‘degradation of the packaging.’

• Certain tropical fruits, such as pineapple, kiwifruit and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely before using will destroy the enzyme.

• Some folks add gelatin to sorbets to keep them soften when frozen. If so, for 1 quart (1l) of mixture, dissolve 1 teaspoon of gelatin in 2 tablespoons or so of the cold sorbet mixture and let soften for 5 minutes. Warm a small amount of the sorbet mixture and pour it into the gelatin, stirring until dissolved, then mix the gelatin back into the sorbet mixture before churning. ■

June-July ’13

PROCESSED FOOD

Adding Sweetness to

Bakery

By Swarnendu Biswas

W

ithout jams, a bakery is not complete. In fact, breakfast in many urban middle class homes can’t be conceived without jams. Jam is one of the few food products whose popularity has managed to withstand the fluctuating F&B trends. Bread with jams can give the breakfast and evening tea a touch of sweetness. Jam tarts, jam cakes and jam biscuits are also popular bakery products.

Jam yogurt is another creative use of jam which Indian bakeries and dairy industry can explore more profusely. Similarly jams in sundaes can enhance the business potential of many aspiring QSRs. Jams can be made from a wide range of fruits which include blackberry, plum, raspberry, strawberry, orange, apple, mango among others.

Jam is a fruit preservative. Essential ingredient of jams comprises whole or cut fruits, and in its preparations, sugar is being used. This thick fruity fluid generally includes both the juice and flesh of a given fruit or various types of fruits.

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When did the Jam Begin?

Jams from the Farmers

The history of jam may not be accurate, but it certainly is quite old. Its reference can be traced to the book of recipes written by the Roman gastronome Marcus Gavius Apicius in the first century AD, titled ‘Of Culinary Matters.’ In that book, recipes for jams were given. By the late middle ages, jam had become a popular product in Europe.

The production of jams began in a big way in Europe during the 16th century, after the Spanish arrival in the West Indies, where preservation of fruits existed for generations.

Here it needs to be mentioned that Louis XIV was quite fond of jams; his royal feasts used to end with fruit preserves served in silver dishes. Jams were introduced in the UK during the Tudor period, and most probably in the colonial period, urban India began to relish the taste of jams.

Besides conventional jams from the above mentioned fruits, and also mixed fruit jam, one can also find some uncommon jam preparations in the Indian market like apricot jam and rose petal jam among others. Delhibased Centre for Technology and Development, a unit of the Society for Economic & Social Studies (SESS), is an independent non-profit organisation working in the field of sustainable rural development through science & technology applications. The organisation has several fruit and vegetable products like jams, ketchups, sauces, chutneys, pickles, fruit beverages, non edible oils among others in its ambit. The brand name for its fruit and vegetable products is known as FARMERS’.

FARMERS’ Apricot Jam is made from apricots that are sourced from the Naugaon and Purola blocks of Uttarkashi and Chakrata area of Dehradun district. These fruits are grown with natural inputs and chemical fertilisers are not used in their production.

“The fruits are collected predominantly from the small and marginal farmers who are trained by our staff to add value to the fruits at the farm level by pulping those fruits using small portable pulpers that are specially designed for that purpose. For this purpose they are trained by the technical team who also oversee the process,” explained Rajeev Choudhury, Programme Officer, Centre for Technology and Development, who is in charge of business development for the organisation.

He went on to add that the pulp is then brought to the nodal centre of processing for Centre for Technology and Development, located at Sahaspur near Dehradun, where they are converted into finished products

A Trusted Name Kissan from Unilever is one of the trusted brands in the country in the jam segment.

Kissan’s Mixed Fruit Jam, Mango Jam, Pineapple Jam, etc. are part of the breakfast of many of our growing up years, and also very much a part of our middle-aged lives.

Kissan’s jams not only come in glass jars, but also in jam squeeze formats, from where like toothpaste, jam can be squeezed out to infuse delight in dinning tables and bakeries.

Kissan Jam Squeeze Black Currant has great potential to make the milkshakes and ice creams taste better.

Sil is another important brand in the Indian jam market. Its mixed fruit jam, pineapple jam and strawberry jam, comprising energy, protein, carbohydrate, sugar and fat can add fun to the breakfast tables besides sprucing the body constitution with nutritional values.

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June-July ’13

PROCESSED FOOD using steam cooking technology.

One of the products of Centre for Technology and Development is the Apricot Whole Fruit Jam, which is made from hand picked apricots in the Himalayas, directly from the growers. Moreover, the sumptuous flavour & taste and supreme quality of this jam has made it a preferred choice among the customers.

Choudhury informed that Centre for Technology and Development has two types of apricot jams, which are made by farmers.

They are Normal Apricot Jam, and Apricot Whole Fruit Jam. “Our Normal Apricot Jam contains only pulp. The pulp is mixed with sugar and its acidity is adjusted by adding a little citric acid. A small amount of pectin is added to attain the requisite consistency,” asserted Choudhury.

Of course, the information whetted my appetite for more and I enquired about Apricot Whole Fruit Jam too. “This jam of ours contains deseeded apricot halves mixed with apricot pulp and they are converted into jam. The rest of the process is same as that of Normal Apricot Jam,” informed the senior executive.

According to him, the main characteristic of FARMERS’ apricot jams is that no colour or flavour is infused to these jams. “Their

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Rajeev Choudhury colour is golden yellow resembling that of the natural fruit. These jams have a long shelf life but some amount of colour changes do occur during the storage process,” maintained Choudhury. The colour of these jams darkens with the passage of time, but their aroma gets enhanced as the time passes through. This feature can afford the user with a unique experience.

Medicinal Jam The definition of jam as fruit preservative is now also extended. Flower petals these days can also be used to create jams. Take the case

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of Dr. Gitanjali’s Rose Petal Jam, a product from Delhi-based Vats Enterprises, whose one area of operations is manufacturing of herbal products. Dr. Gitanjali’s Rose Petal Jam is also an herbal product endowed with beneficial medicinal properties. The chief ingredients of this unique jam are fresh rose petals and sugar. The company claims that this jam helps to reduce hyper-acidity and strengthen the digestive system.

There are several other health benefits of this jam, which are helping reducing the burning sensation of palms and sole, helping reducing stress due to its calming effect on the nervous system, helping to control high blood pressure and palpitation, helping to prevent nose bleeding & foul body odours.

Besides all these benefits, Dr. Gitanjali’s Rose Petal Jam can be used as a tonic in order to relieve lethargy, muscle ache, itching, fatigue & overexposure to heat. Its applications can contribute towards building up new-age bakery businesses, which are conscious of the health quotient.

Overall, jams, if used creatively while keeping the health value in mind, can make a difference to the business of the bakery industry. Besides adding to the sweetness of the palate of the consumers, it can facilitate in adding to the revenues of the industry. ■

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MEAT

By Swarnendu Biswas

T

hey say diamonds are ladies’ best friends, but I would say kebab can be a great friend of both a man and a woman, irrespective of whether he or she is lonely or with friends, irrespective of whether it is a night of party or an evening of introspection, and irrespective of whether there is a glass of whisky or beer accompanying the treat.

If you are a meat lover, a plateful of well prepared kebabs do have the potential to take you to a different world; a world where only aroma and taste reigns and the worries melt in the warmth of the

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mouth… Yes like the glitter of diamonds, the taste and aroma of kebabs too can delight many generations. They are for all seasons, and their gastronomic appeal does have the potential to perennially flow across ages.

Any connoisseur of Mughlai food must have savoured the succulent kebabs, which come in wide varieties, shapes and tastes. But in general, all kebabs are simply sumptuous. Though the word kebab may be of Persian in origin, but its taste has influenced the lovers of good food the world over. However, kebabs are not only

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an integral part of the Mughlai dishes from India and Pakistan. They have their presence in Persian, Arabic, Turkish, Central Asian, and even African cuisines.

Even people in many European countries enjoy this wonderful meat dish, whose taste has withstood the test of time.

Kebabs in general constitute grilled or broiled meats of goat, chicken, lamb, and bovine creatures, etc. In the Muslim and Jewish world, the intake of pork is prohibited by religion, but pork kebabs are not that uncommon in Albania, Bulgaria, Cyprus, Georgia, Greece and the

June-July ’13

United Kingdom. Even in Goa, pork kebabs are being enjoyed.

Misty History The history of kebab, like many other world class delicacies, is wrapped in the foils of mystery. According to the Arabic tradition, kebab is believed to be invented in medieval Iran, where soldiers used to grill meat on their swords, by holding them over field-fires. However, this claim is disputed by many who state that kebab was originated in the East Mediterranean region, during the ancient times, a region which includes the modern nation states of Greece, Lebanon, Syria, Jordon, Cyprus, Israel, the territories of the West Bank and the Gaza Strip.

In fact, the chronicles of Ibn Battuta, the famous globe trotter of the medieval age, has revealed that kebabs were partaken in the royal houses of India at least as far back as the Sultanate period, and was also enjoyed by the commoners during that period, who had it with naan for their breakfast.

Thus we can say that kebab has a long history, which is supplemented by its tasty future.

Though kebabs’ history is disputable, their taste is not.

India may have had its association with kebabs during the Sultanate period too, but its full-fledged love affair with kebabs took shape during the Mughal era. In India, shami kebab, sheekh kebab, kakori kebab, kalmi kebab and galouti kebab have played crucial roles in shaping the taste buds of generations of connoisseurs of Mughlai food. They are ideally served with roomali rotis, a thin bread of the shape of a handkerchief, onion salad, and mint or coriander chutney. Of course, without any accompaniments also these kebabs don’t taste that bad.

Some Popular Kebabs of India Among the various popular kebabs in India, shami kebab is my favourite. Nicely prepared shami kebabs can give you a blissful sensation, and can serve as perfect accompaniments to a glass of vodka or whisky. It constitutes of a small patty of minced mutton or beef, along with ground chickpeas and spices. The delicacy is very much popular in India and Pakistan. You can enhance the taste of shami kebabs, or for that matter any kebab which is popular in India, by garnishing it with lemon juice and/or sliced raw onions.

Many food historians believe that shami kebabs were introduced to India during the Mughal era, by the Muslim emigrants from the Middle-East. However, the opinions are divided over its origin. Some believe this delicacy originated in Syria, while some other groups of food historians believe that it is of Persian origin. But who cares about the origin as long as it tastes great, which it does!

The seekh kebab is also a very much popular dish in India.

They are made of cubes of lamb, goat or chicken meat, or

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MEAT even beef, which are complemented by a variety of spices. The meat cubes are traditionally broiled or roasted in a tandoor oven. The cubes of meat are threaded on a skewer, and then roasted.

The radiant heat from the tandoor slowly grills or roasts the meat and due to the lack of direct heat from the fire, the juices of the meat do not escape, thereby adding flavour and keeping the meat’s moisture intact. Garnish and accompaniments in seekh kebab are not much different from the of shami kebab.

If you happen to visit Lucknow, you shouldn’t miss the taste of kakori kebab, for doing so can be a gastronomic crime of sorts for every non-vegetarian person.

It is believed that this type of kebab preparation originated in the Kakori town of Uttar Pradesh, which gives its name. This kebab is made of the paste of finely grind minced goat meat, along with the support of many wonderful spices. The meat is grilled on a skewer over burning charcoal. With accompaniments of roomali roti, onion and mint or coriander chutney, a plate of kakori kebab can take you very near to a state of hedonistic bliss.

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Besides Lucknow, in some nooks and corners of Old Delhi also you can find eating joints which can prepare this delicacy with the right subtlety and precision. For kakori kebab, the meat has not only to be delicately minced and spiced, and grind to a paste, it must also be kept moist for long enough to get that special culinary sensation; a

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sensation which simply melts in your mouth. It is a job which involves great finesse, and is not the cup of tea for an average cook or Chef. No wonder, many stories abound around the preparation of kakori kebab.

Then there is kalmi kebab and galouti kebab, without which traditional Indian Mughlai cuisine is incomplete. For

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A Turkish Delight

D

oner kebab is a Turkish preparation made of lamb, chicken or beef. It is also nowadays consumed by guests in many high profile parties in India. Doner kebab means rotating kebab, and it has its origin in the nineteenth century Turkey. It is so named because the preparation involves slowly roasting a huge slice of lamb, beef or chicken on a vertical rotating spit.

That huge slab of meat can be partaken by a number of persons. From that huge roasted slab of meat, the guests can get their requirements of meat sliced off in a dish. Shawarma of the Middle-East and gyros of Greek are derived from the Turkish doner kebab. The wonderful taste of doner kebab can be even better enjoyed with pita bread, salad and French fries.

Doner kebab is a popular street food in Turkey. In Turkey, the meat used for döner kebab is generally lamb meat, but, doner kebabs of chicken meat are also not uncommon in the Turkish streets. It has also attracted popularity in various nations, which have sizeable Turkish population. It is popular in Germany, Poland, the UK, Canada, Australia and New Zealand. However, in all these countries, the doner kebabs are slightly different in flavouring and taste than they are in Turkey, as here they often experience a synthesis of native and Turkish culinary styles in their preparations.

preparing kalmi kebab, marinate the chicken drumsticks with yoghurt or curd, add some freshly grind spices, and then place the drumsticks on a tandoor. Ideal garnishing for these chicken drumsticks can be mint leaves, and ideal accompaniments can be onion and roomali roti. The dish, which originated in Iran, attained popularity in India during the Moghal era.

There was a Nawab of Lucknow, who was a connoisseur of good kebabs, but due to his sensitive teeth, he couldn’t savour those. So for him, his expert cooks made a special kebab, which was soft enough for him to chew. In fact, this kebab doesn’t need to be chewed; it is always willing to melt in your mouth.

Thus galouti kebab was born. Since then, this succulent treat, made generally of minced goat meat or beef, has made a niche for itself in the kebab world of India. Galouti kebab is Awadhi cuisine at its best, and can rub shoulders with kakori kebab and the famous biryani of Lucknow. Though you can get galouti kebab in many five-star hotel chains across India, but the best place to try this delicacy in its most authentic flavour and taste is in the streets of Lucknow.

Though all of these kebabs may not be born in India, they refuse to leave India. They now have a special niche in India’s rich and varied culinary culture, which is traditional and cosmopolitan at the same time.

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71

WINE

A Boutique Winery for India

By Sharmila Chand

I

n 2003, a sprawling vineyard took shape on the rich, loamy soils of the Nandi Valley, whose appellation is located in the south-west region of Karnataka, on the outskirts of Bangalore. SDU Winery can be described as a newage boutique winery. The company claims that it is India’s first new-age boutique winery.

The approach of SDU Winery to wine making is simple yet modern. Its state-of-the-art facility with Italian machines and wine tanks match international standards. Its renowned Italian winemaker, Andrea Valentinuzzi, strives to bring out the distinctive character of the SDU wines in every step from the vineyard to the glass, with grapes sourced solely from the Nandi Valley vineyard.

Recently, SDU Winery launched its first brand of wines, named as Deva. Here it deserves a mention that Deva means divine in Sanskrit. Currently available in retail outlets across Bangalore, the brand is manifested in two heady product

offerings. Deva Cabernet Sauvignon, a 100 percent Cabernet Sauvignon (red wine) produced from the company’s own vineyard, is available in 350ml at Rs. 325 and in 700 ml at Rs.600, while Deva Syrah is a 100 percent Syrah (Shiraz – red wine), which is available in 350 ml, priced at Rs. 275, and in 700 ml, priced at Rs. 500.

Speaking on the launch of the Deva brand, Shaambhavi Hingorani, Director, SDU Winery, said, “Since the founding of the Nandi Valley appellation in south Karnataka, SDU Winery has focused on crafting of new-age ûne wines. Our meticulously cared for vineyards have perfect combinations of French grape vines, picturesque hillsides and ideal growing conditions. The bouquets in the Deva wines are a reflection of the pristine locale. The level of richness, balance and complexity found in our world-class wines are the impact of the gentle, authentic winemaking approach that has helped us deûne who we are.”

The Winemaker Speaks Having over 25 years of experience in viticulture and winemaking with various Italian wineries including Casa Girelli and Cantine Pallavicini, winemaker Andrea Valentinuzzi, the wine maker at SDU Winery, has his roots in the Friuli Venezia Giulia region of Northeast Italy. He has worked in India since 2006 and has extensive winemaking consulting experience internationally. He strives to create quality wines that reûect the personality of great vineyards. Andrea is very much a ‘handson’ winemaker, and has been closely and personally involved in every aspect of setting up the winery and making of the wines. The end products at SDU Winery exemplify his skills, vision, and passion. The excerpts of the interview with the seasoned winemaker follow: Tell us a little bit about yourself and your experience as a wine maker?

I began my career 29 years ago when I was still a student. When I completed my studies I decided to go abroad to explore and understand what wine makers were doing. I travelled to Canada, where I learnt a lot about winemaking in extreme conditions and

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that experience did leave an indelible mark on me.

It was only after that experience that I realised how important it is to travel and discover/understand new places and dynamics of wine making in different conditions. My experience has matured while working in different organisations ranging from social

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cooperatives to small real estates in Italy and abroad (Australia, South Africa, Europe) to viticulture. In my view before someone can be known as a wine maker, he must be a very competent viticulturist.

What are the challenges of making world-class wines in India and how

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WINE

have you addressed that? What is the recipe for creating world class wines?

No doubt, my first year in India was a very big challenge! But because of my background I was attracted to that challenge, not scared of it. The main problem in India is not the climate, the soil or the variety, but the absence of wine-making tradition among its people.

When I began my association with SDU, I had a long conversation with the owners to understand the project and what they expect at the end.

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Shaambhavi Hingorani and her team had a very clear concept in mind, that of creating a boutique winery!

In my region, that concept is quite popular so I showed them the options and together we decided on how to proceed. We were focused on purchasing not only the best equipment but also what was usable in more than one stage. Every single detail on the creation of a boutique winery had been analysed and evaluated here.

To make world-class wines you need passion, knowledge, consistency and a bit of luck. You can bring the best technology available in the market and that though it is necessary but is not sufficient to create a wonderful wine.

The human touch is the key.

What you believe will make SDU Winery a truly new-age boutique wine company?

The answer is quite simple:

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The Heavenly Headiness Deva Cabernet Sauvignon Tasting Notes: Dry red — fragrant and fruity with a good body, accompanied by soft and smooth tannins, which leads to a lingering finish.

Food Pairing: Pair with mildly spiced Indian kebabs & curries, pastas and hard cheese Deva Syrah Tasting Notes: Dry red – fruity and easy to drink with a hint of spice; leading to a silky & smooth finish.

Food Pairing: Enjoy with white meats, pastas and Indian cuisine.

Shaambhavi is a woman! I strongly believe, after seeing what happens in the Indian wine industry during the last seven years that only women power can rebuild in a proper way the image of wines in India. After you take a look at the winery you will understand why I believe in Indian wines, SDU Winery, and of course, in the women power.

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What is your pricing strategy?

Deva, our first brand of wines, are priced between Rs.325 and Rs. 600. We have consciously kept the prices affordable, as we are a new-age, easy drinking wine. Besides, we would like to introduce trials among consumers and make our wines more accessible to them.

Given the quality of our wines, the dynamics at play within the wine market and the fact that we are a new brand, we believe our competitive pricing will help us penetrate the market and offer great tasting, easy drinking quality wines at great prices.

What is your current production capacity?

Our current production capacity is 100,000 liters.

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Tell us a little more about the forthcoming launches and the availability of your wines in India?

SDU Winery will shortly launch Deva Chardonnay, a 100 percent Chardonnay, produced from grapes grown in the Nandi Valley appellation. We are also in the process of launching our collection of reserve wines in the Karnataka market.

SDU Winery is a boutique winery and will be present in select markets. South India will be our focus for the first year and expansion will subsequently happen through a gradual process in Goa, Pondicherry and Andhra Pradesh. We plan to do a lot of sampling activity for Deva wines and be present in all major F&B events/expos & fairs in Karnataka and other states in order to showcase our wines to our target group.

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Do you consider yourself a pioneer in boutique winemaking movement in the country?

In 2003, we planted the ûrst vineyard in the Nandi Valley appellation. Eight years later, I knew that the product of SDU Winery would be truly exceptional. I combined my passion for ûne wines with a knack for managing the everyday business operations of a winery and found the art of making wines a truly sensorial experience.

You are among the very few women in the winery business in India. How does that feel?

What do you believe is the key to success in this business?

It feels both wonderful and responsible to be a woman in the business of wine making.

I truly believe that passion and commitment coupled with a clear focus on quality and a strict adherence to standards at every point of the way — from the production of grapes to the manufacturing process — is the key to success in the winemaking business.

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What experiences strengthened you with the insights to set up India’s first boutique winery?

Having travelled through the premier winegrowing regions of the world I gained a deep understanding of wines and their associated complexities. South Africa, Italy, France, Australia, and California – travelling through each of these places gave me insights to setup India’s first boutique winery.

I believe that boutique wineries create exceptional handcrafted wines that demonstrate premium quality in limited quantities, along with a large reserve range.

With a state-of-the-art winery located in south Karnataka, I hope to be recognised as one of the pioneers in the boutique winemaking movement in the country.

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‘Diya’ mnemonic on the bottle of these wines also celebrates every such moment.

Furthermore, I would add that Deva symbolises celebration of the inner light; a strong passion that we believe in. I am confident that one sip of this fine wine is likely to make everyone celebrating the spirit of life.

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Can you share a little about the Deva brand?

We have extended our winemaking philosophies to the creation of our ûrst wine brand ‘Deva’. Our Deva brand of wines transcend from being wines to experiences that words cannot describe. Deva brand of wines are ideal wines for any occasion. The

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What is the USP of SDU Winery? How are you ensuring quality and consistency, which are key issues in Indian wines, will be maintained?

At SDU Winery, wine is a passion and our aim is to produce truly magnificent Indian wines. We are engaged in crafting divine and superior wines for people to savour.

We are focused solely on the production of world-class red and white wines. We adhere to a simple yet modern approach to wine making in a state-of-the-art facility with machinery imported from Italy (Della Toffola, Ragazzini, and Bertolaso) and the wine tanks matching international standards. All grapes are sourced solely from our own vineyard.

Our winery is equipped with our own inhouse laboratory facilities and tasting rooms.

Our high-tech labs perform a comprehensive range of tests and analysis to ensure optimum wine quality throughout the process. With a state-of the-art wine tank infrastructure, we are undoubtedly the most progressive boutique winery in India.

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In conversation with Sharmila Chand, Shaambhavi Hingorani, Director, SDU Winery, reflects on the exciting journey and challenges behind setting up of SDU Winery and the launching of the two Deva wines. The excerpts of the interview follow:

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The Lady and Her Wines

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WINE

What is your product strategy this fiscal?

The strategy is to be present in all major clubs, hotels, restaurants and retail outlets within two months of the launch. Succinctly, our product strategy is to make our wines easily available and accessible to our customers.

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Jan-Feb ’13

43

WINE

Choosing to be a

Sommelier

By Hemant Kumar Kochar

J

ust a few years back when the word sommelier used to filter into the conversation, people used to get an image in their minds of an aged man in formal dress, suggesting wines, and wine and food pairings to guests at fashionable high-end restaurants. But today this domain has been attracting younger people of both sexes who work at various eating out establishments. The reason cannot be solely attributed to increased competitiveness in the market.

With the increase in disposable

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incomes among certain sections of the society and the growing influence of globalisation, the popularity of wines is on the rise in India. With wines gaining popularity in the country and slowly but surely becoming part of mainstream eating out culture, the profession of sommelier and wine experts has also gained popularity. No wonder, now the profession is attracting young people too.

The Role of a Sommelier However, sommeliers, besides

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suggesting what wine selection would pair appropriately with what food, also create wine lists for the restaurants and play crucial roles in wine procurement and storage for the restaurant where they are working.

Furthermore, they also offer restaurant staff with some essential wine education. In spite of several challenges associated with the profession, dedicated sommeliers express great job satisfaction. To them there is no greater remuneration than working with wines and introducing

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WINE its varied nuances to connoisseurs and others.

Skills for Sommelier to Success Of course, the career as a sommelier demands a thorough knowledge of the intricacies and subtleties of wines, but at the same time, a good sommelier should have some other qualities as well.

No doubt that many important things about wine can be learned through a variety of books, courses, and tasting sessions, but still there are some unique qualities which a candidate must acquire before choosing to be a sommelier.

Besides thorough knowledge of wines, a successful sommelier should have a sharp sense of taste so that they can distinguish wines for their varied attributes or qualities. Of course, it goes without saying that a successful sommelier should also have a good sense of smell and palate.

Besides creativity and knowledge, they should also be endowed with adequate business skills as well as the work of sommeliers also include putting together wine lists and of

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ordering wines.

An effective communication skill is also needed for a successful sommelier, for carrying out proper interaction with the guests. Before giving recommendation for the wines, sommeliers might need to talk with the guest to have information about the types of wines they prefer, their price preferences and so on.

A good sommelier should enjoy interacting with diners while she/he offers the right combination of food and wine to the guests. In a sense; a sommelier is a matchmaker, seeking to facilitate guest satisfaction with appropriate wine and food pairings. A sommelier can offer the guests much beyond the basic rules of white wine with fish, red wine with red meat, etc. and can take them to a territory of sheer gastronomic ecstasy. Even people who are relatively knowledgeable about wines than an average wine drinker in India can gain great knowledge about wines through interaction with a great or a good sommelier.

A good sommelier should also have a great sense of timing. Ideally, the

Hammer Food & Beverage Business Review

sommelier should know about every wine in the cellar and every dish on the menu and should not only understand but also sense when to choose a particular wine that could enhance the eating out experience.

The successful sommeliers should also be continually hungry to learn everything about wines, so as to increase their knowledge base, which is expected to eventually reflect in their increased proficiency.

Above all, for becoming successful in their profession, sommeliers should have the capacity to love people and should also love to serve them.

What it Takes ?

It is not your regular 9 to 5 job. The job is more physically demanding than you might tend to think. A day in the life of a sommelier consists of working long hours, often during nights, weekends and holidays. They need to be night owls because their services are in top demand when the sun has been long set with a new day not to far off.

To put it straight, it is a job for a night person, since most fine dining takes place during the evening and nights.

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Besides, if you decide to pursue this exciting career, either by training yourself or by earning a certificate in the field, you must expect to devote a significant amount of time outside of the restaurant to reading, so as to keep abreast with the latest wine selections.

Also in case you are not a good manager or organiser, you need to tune your management, hospitality and organisational skills in order to be a success in this field.

Career Graph Usually aspiring professionals opting to be a sommelier began her or his career as an assistant in the hospitality industry; working under and learning from experienced sommeliers. After few years of working as an assistant and gaining the requisite training, she or he can work independently.

With much experience in this field, a sommelier often becomes a freelance wine expert and also gets several opportunities to work as a wine consultant for many restaurants and hotels. However, sommeliers can also look for employment in hotels, on the sales team of wine manufacturers, with

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event planners and more.

The sommeliers can also get the opportunity to engage in a number of competitions held throughout the world, where their service skills are showcased. On these competitions they can display their expertise and knowledge through blind tastings.

including bonus and commission, while experienced sommeliers can earn around Rs.50,000 to Rs. 60,000 a month.

Education, Training and Earning Sommelier’s training can take many different ways. Gaining experience with a restaurant or with wineries, or doing a course from a reputed organisation are some of the possible avenues for education of an eventual wine expert. There are several institutions and organisations across the country, which offer short and long-term courses for sommeliers. In addition, many people develop their wine knowledge through their own research.

Salaries for sommeliers vary greatly depending on the employer, experience, certification, and of course, on the location where she/he is working. On an average, the starting salaries for sommeliers are around Rs. 20,000 to Rs. 25000 a month

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The author is the Director of Madhuban Academy of Hospitality Administration and Research (MAHAR), one of the premier institutes in the country, offering comprehensive courses on hospitality administration, backed up by live wire training in-house in four-star luxury hotels.

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THEME CUISINE

The Diverse Flavours of Goa ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

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oa is not only a state but also a state of mind, where the ethereal natural beauty is amalgamated with hedonism reflected through fun, frolic and great food, to create a great experience for tourists and travellers. However, visiting Goa without having a taste of the authentic Goan cuisine can make your travels to this state cum state of mind an incomplete one.

Like many other communities across the globe, Goans too like to prepare different food for different occasions and seasons.

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And like many great cuisines, Goan food also got influenced from tastes from many quarters, which include influences from Arabian, Konkan, Malaysian, Malabar, Portuguese, French, Brazilian, African and Chinese cuisines. Goa, Daman, Kerala, Mangalore, Macau, Portugal, Brazil and Sri Lanka have many dishes common to them.

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Varied Influences

In her book, ‘Cozinha de Goa,’ Fatima da Silva Gracias reflects on the history of Goan cuisine and how various influences have shaped it over the centuries.

The Portuguese influence on Goan food is very much wellknown. However, Fatima mentions in her book that there are also some other important influences too.

“Goan cuisine has various influences that are felt in both the Christian and Hindu fare. Also, many of the fruits and vegetables used were not indigenous like the tomatoes, potatoes, cashew nuts and even chillies that were brought in from Brazil,” notes Fatima in her book, which is a creative work of five years.

In the book she makes some interesting observations about Goan curries. “Goan curries are very famous, but it has Malaysian influence for even they make curries from coconut juice,” she says. There is also an influence of Arab gastronomy, behind which there are three theories. “It could be because of the Portuguese as Portugal was once ruled by

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Goan Fare at WTFB

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The Case of Tomato Goan cuisine, like any great cuisines, has its share of interesting history. It is said that traditionally the Hindus of Goa did not eat tomato. Even in these days most Goan Hindu families do not use tomato, aubergine, radish and papaya in their dishes on festive religious occasions when they prepare ‘food for the Gods,’ since these vegetables are thought to have originated in lands from beyond the seas.

Circumstances changed the Hindu tradition in Goa to induce them to eat tomatoes in the early decades of the 20th century.

Apparently, during an epidemic of typhoid, patients were prescribed cod liver oil. Because of its unpleasant taste, physicians advised them to mix it with tomato juice. That set the ball rolling.

Subsequently, Hindus in Goa started using tomato in their food.

In certain parts of the New Conquest territories of Goa (territories that came under Portuguese rule only in the 18th century) tomato was not used until the second half of the 20th century. In these areas tomato was neither easily available nor did many know its use. Today, tomato though an integral part of the Hindu diet in Goa, is not had when the food is prepared as part of the ritual offering to the Gods.

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Goan cuisine is one of the most versatile cuisines that we have in India. Being a small coastal state, Goan food never came into international limelight in the past but with the increasing number of leisure tourists, Goan food has now picked up its popularity on the world palate. Its distinctive flavours and light home style curries have left people craving for more.

— Sunil Kumar Executive Chef, Goa Marriott Resort & Spa

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The majority of Goans are non-vegetarian, and fish play an important

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Rice, Coconut and Curry

role in their diet. The average Goan cuisine comprises of seafood, coconut, milk, rice and local spices as the main items. Here it deserves a mention that due to the tropical climate of Goa, spices and flavours are intense in this region. Use of kokum is another distinctive feature of Goan cuisine.

In Goa, rice is partaken in different forms. Rice for meals is boiled in water and drained. Hindus in Goa cook the rice devoid of salt. In Goa, an array of roasted breads is made from rice flour.

In the state, coconut juice plays a pivotal role in the creation of curry. Grinding coconut shavings to a fine paste and sprucing it with chillies, garlic, turmeric, dry coriander and tamarind is another way to reach the out-of-the-world taste of a Goan curry.

Kotkotem, a dish comprising several vegetables, pulses and coconut, is a favourite dish among the Hindus in Goa.

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Arabs called Moors. Also, Arab traders used to stay in Goan cities. The last theory is that Muslim rulers, who controlled different parts of the country, spread their influence into the Goan kitchen. The influence is seen by way of use of almonds, marzipan and even the sweet dishes like kheer, payasam, etc.,” elaborates Fatima.

Goan cuisine is also found to be appreciated in other states of India. For example, the Hindu households in Goa usually have Konkani vegetarian fare. Some of their dishes – dali-thoy, varieties of ghashi, ambaat, sukke, saaru-upkari, kolombo, pathrado, patholi, paayasu, ubbatti, to name a few – have found place in the vegetarian cuisines of Gujarat, Maharashtra, Karnataka and Kerala too.

One of the chapters of the book takes a look at the different cooking styles of the Hindu and Christian community in the state of Goa. “In Hindu cuisine vinegar is not used. Also black jaggery is used in Christian cuisine while Hindus make use of jaggery made of sugarcane. The manner in which a dish is prepared is also different. The Christians use preserves called ‘galmo’ (tiny shrimps) in prawn balchao, which is not used by Hindus,” explains Fatima.

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oa Marriott Resort & Spa is known for its special Goan corner at Waterfront Terrace & Bar, which showcases home-style Goan specialties.

“We have engaged Aunty Jacinta for her authentic touch in Goan food and conduct special Goan cooking classes for our in-house guests. As an active member of Goan Culinary Club, it has given us a platform to interact more with bona fide Goan home cooks to learn traditional Goan recipes & culture,” said Sunil Kumar, Executive Chef, Goa Marriott Resort & Spa. “Our guests are always ready for experiments related to Goan food and they enjoy every dish served to them. A few of these popular ones are Prawn Curry, Kingfish Rawa Fry, Chicken Cafreal, and Pomfret Rechado. Our signature specialties are Goan Curry, Chicken Xacuti, Chicken Cafreal, Pomfret Rechado, etc.,” he added.

Adoption of Global Tastes Though Goan cuisine has foreign influences in liberal dosage, but recipes from overseas were not always introduced in their

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There is a legend that says that Bebinca was made by a nun called Bibiona of the Convento da Santa Monica in Old Goa. She made it with seven layers to symbolise the seven hills of Lisbon and Old Goa, and offered it to the priest. But he found it too small and thus the layers were increased!

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chillies, peppercorns, and mint. It can be cooked in oven or is pan roasted. The dish originated from Africa and is usually accompanied by green salad.

Goan Feni Feni is Goa’s local alcoholic drink, which emanates a strong aroma. The word feni derives from the word ‘fenn’, which means froth. A good feni, when poured in a glass, produces a little froth, which is an indication of the superior quality of the product. There are two types of feni, one is made from coconut and the other is made from cashew.

Coconut feni is less popular and is made from the sap of coconut palms. Cashew feni is made from cashew apples, which are manually crushed and allowed to ferment.

Traditionally, there are three grades of this world famous Goan brew. Urrac is the product of first distillation, cazulo is the product of second and feni is the product of third distillation.

Sorpotel It is a rich stew made from pork. Sometimes liver, heart and kidney are also added. Preparing sorpotel is an elaborate procedure: first the meat is parboiled, finely diced, fried and then cooked in spices and vinegar. Sorpotel usually tastes better on the second and third day after it is prepared; once it has had time to mature.

Mushroom Xacuti It is a Goan speciality that is extremely hot and spicy. It is usually prepared with chicken but tastes good with mushrooms as well. The dish is prepared with dry roasted coconut and various spices. It goes perfectly with bread and can be enjoyed with plain boiled rice too.

Goan Sausages These sausages are made from pork meat and fat that has been loosely diced. The strings of sausages are marinated in pickling spices and are then sun dried. They are usually served with pulao rice or with bread.

The Presentation In Goa, “Among the Hindus and Muslims the food is served and eaten together – rice, curry, vegetables/ fish and pickles.

This is followed by drinking kaddi made of an extract of kokum, in a container called peló,” noted Fatima.

On festive occasions, Chinese blue and white pattern porcelain and other imported porcelain is used by Goan people for serving food. Upper class Christians in Goa use cutlery. “Separate glasses for water and wine are arranged on the table on festive occasions,” added Fatima. ”In colonial times, among the upper class Christians, domestic staff served food, course by course – soup, fish followed by meat, vegetables, rice and curry. It was customary to eat a dessert or fruit after a meal,” stated Fatima.

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Bebinca Goa’s most famous sweet is prepared in the form of a multilayered cake, comprising egg, coconut milk, sugar and ghee.

Cooking a perfect bebinca is considered an art form as it requires a lot of patience to prepare. Each layer is cooked in the oven until it has a light fudge consistency. This mammoth and delightful cake can be eaten hot or cold and is traditionally being served at Christmas.

Ambot Tik In Konkani, ambot means spur and tik means spicy. As the name suggests, the dish is slightly sour and pungent. It is a delicious gravy dish that is usually prepared from dried red chillies, peppercorns and tamarind. The fish used is normally shark or catfish and it tastes great with plain steamed or boiled rice.

Fish Curry Rice This is the staple food for Goans and is known as xitt coddi in konkani. The curry is usually yellowish-red in colour due to the presence of chillies and turmeric. The tangy and spicy dish can be cooked with a variety of fish, although mackerel is one of the favourites. The dish is served with steamed white rice and is a part of the traditional Goan meal.

Chicken Cafreal This spicy chicken dish is made with coriander, lime, green

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Specialties of Goa

The Legend of Bebinca

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original form in the Goan cuisine. They were usually presented in a modified version, by taking into account of the availability of ingredients, climatic conditions and local tastes of Goan people.

For instance, almonds or walnuts in Portuguese recipes were often replaced by cashewnuts or coconut in Goan cuisine as almonds were not easily available in Goa and were expensive.

Then Galinha (Frango) Piri-piri, a grilled bush dish from Mozambique, underwent modifications when introduced to Goa. Its adoption came to be known as Galinha Cafreal(chicken cafreal) and in Goa it changed from a grilled dish to a fried one.

Sometimes recipes were modified to suit the palate of the Goan people. Sarabulho in its original form consisted of pork meat, liver, ears, tail and limbs. Only a few spices were added to the cooking.

Goan Christians added tempero paste and called it sorpotel (sarapatel). It is a popular dish in the Goan Christian cuisine on festive occasions.

The famous Goan sausages are a modified version of Portuguese chouriço. Bebinca, the queen of Goan Christian dessert on festive occasions, is a modified version of bebingka, which is made in Malaysia, the Philippines and Indonesia. Let us have a look at some of the significant gastronomic specialties of Goa.

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THEME CUISINE

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Acknowledgement: Cozinha de Goa by Fatima da Silva Gracias.

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RESTAURANT

Straight From the

Chulha

By Sharmila Chand

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hulha at Grand Hyatt Goa, is a casual home-style Indian restaurant offering regional and tandoor-grilled Indian cuisine.

The name itself has the aroma of Indian culinary tradition infused into it. At the heart of every local Indian home in the days gone by was the chulha, which helped many women of yesteryears to create the day-to-day food for their households, often after a painstaking process. Many a time, those simple creations reflected amazing taste, which lingers through taste buds and memories.

In a five-star setting, the Chulha restaurant is located in scenic surroundings overlooking the Mandovi river, and exudes an informal atmosphere, loaded with fun. The restaurant has the potential of attracting families and friends, both for casual lunch and as well as for formal dinner with lots of style.

The food at Chulha is simple and delightful, with a selection of tandoor-grilled meats, seafood and vegetables prepared live to perfection, which are served in clay pots and copper pans, evoking a rural eatery setting. The tandoor show kitchen is

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Chulha is one of Grand Hyatt Goa’s award winning restaurants that offers traditional and authentic Indian cuisine with a selection of tandoor grilled meats, seafood and vegetables, served in clay pots and copper pans, depicting a traditional rural Indian table setting. The tandoor open kitchen is the restaurant’s key feature, allowing diners to watch skilled Chefs in action.

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— Rajib Majumder, Executive Sous Chef, Grand Hyatt Goa.

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RESTAURANT the restaurant’s central feature, enabling diners to watch skilled Chefs in action.

A Delectably Indian Fare From street food to Goan favourites, the menu at Chulha is impressive and covers a wide range. A must try here is the Goan Fish Curry, which, according to me, is the Chef ’s best preparation.

Also try Chulha’s version of Sev Puri, which has flavours of the north Indian gol gappa infused into its essentially Maharashtrian character.

When at Chulha, do not forget to indulge in some delectable fares like Tomato Singhara Chaat, Malai Paneer, Malai Kofta, Mango Samosa, Kutu Parantha Chaat, Tulsi Murgh, Nalli Nihari, Chicken Cafreal, Pork Vindaloo, crab meat stuffed in snakegourd among others.

As mentioned earlier, dishes are served in clay pots and copper pans to re-create a rural table setting. There is also a private dining room for special occasions.

For the chaat lovers there is a special counter. However, the guests can also

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have chaats served at their table. The Palak Papri Chaat and the Tamatar aur Shinghade ki Chaat can come across as great starters. The sensitively-crafted menu also briefs you what the dish contains, which can be helpful in case one has any allergy to dairy products or peanuts.

At Chulha, tandoor hot appetizers like Murgh Malai Kabab and Paneer

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Tikka are also amazing. From the handi preparations, the Murgh Tariwala deserves to be savoured, even by the discerning palates. It is chicken cooked with onion, tomato, red chilli and turmeric powder and finished with lime juice and green coriander leaves.

The Indian breads, especially the Roomali Rotis are prepared in home style; they come straight and hot from

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the chulha onto the table of the diners.

The lentils, breads and main dishes reflect the taste of traditional Indian home-cooked fare, and their taste is enhanced due to the use of quality local ingredients. For the sweet finale, try the Kesari Rasmalai for sure.

Overall, Chulha provides guests with a unique and unforgettable gastronomic experience blended with warm hospitality of a traditional Goan residence, at Grand Hyatt Goa. ○

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Creating Aromas from Chulha

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“Goan cuisine has always been known for its rich culture which is perfectly evident and experienced through its food.

With the introduction of the signature Goan dishes at Chulha — Grand Hyatt Goa’s traditional ‘home-style’ Indian restaurant — we aim to offer our guests a truly authentic Goan cuisine experience.”

— Tufan Kobanbay, Executive Assistant Manager, Food and Beverage, Grand Hyatt Goa. ○

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he delectable creations at Chulha reflect the culinary creativity of Rajib Majumder, the Executive Sous Chef, Grand Hyatt Goa. Majumder always has had a passion for great food and cooking. After deciding to pursue his career in the hotel industry, he completed a three year diploma in hotel management from the Indian Institute of Hotel Management, Patna. After his graduation, Majumder began his professional culinary career at the Hilton New Delhi as a Commis, in 1997.

Majumder has thorough experience of working in premium kitchens of well acclaimed hotels and establishments. After his stint at the Hilton, he moved on to work at the Park Hyatt, Delhi where he was in charge of Blooms, a fusion restaurant where he displayed great creativity in 3D food presentation.

In 1998, Majumder moved to Dubai to work at the Dubai Golf & Racing Club as a Chef de Partie. In the year 2000, Majumder returned to India to join the kitchens of Le Royal Meridien, Mumbai. During his tenure with the said hotel, he was responsible for the day-to-day operations of the main kitchen and had the experience of training staff on wastage control.

He joined the Hyatt group in 2006 where he continued to use his expertise to the fullest in the working of the main kitchen and banquets as the Sous Chef, at the Grand Hyatt Mumbai. After investing over four years there, he was ready to take on the responsibility of Executive Sous Chef at one of Hyatt’s finest properties — Grand Hyatt Goa. Majumder has had an active part in the restaurant and kitchen designing at Grand Hyatt Goa. With his knowledge and hard work, he has played a pivotal role in establishing Grand Hyatt Goa as one of the preferred wedding havens in the country in such a short time period. When not busy dishing out culinary marvels in the kitchen or training the staff at the Grand Hyatt Goa, the Executive Sous Chef likes to spend quality time in reading, travelling and photography.

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CHEF VOICE

Passion for Food, Striving to Excel

By Sharmila Chand

Rahul Rana, the Executive Chef at Galaxy Hotel, Gurgaon, enjoys cooking thoroughly. His passion for food is evident in all he does. For the last fourteen years he has been painstakingly making an effort to improve his skills and continually excel in his profession.

Rana emphasises on positive energy in the environment he works. Hence, it is his first priority to ensure that his team is motivated and happy so as to perform well.

As the Executive Chef, Rana is responsible for maintaining the standard recipe, for food cost, for changing menu for all the restaurants of the hotel, and also for making budget and keeping control on hygiene standards.

Prior to his present assignment, he has worked as Sous Chef at W Retreat & Spa —Maldives and as Demi Chef de Partie at P&O Cruises in Southampton, United Kingdom.

He asserted that, “I like to prepare fusion cuisine and continental food.” He loves to play with flavours.

However, he said that he “doesn’t mess too much because sometimes you just need to leave them as natural.” The excerpts of the interview follow: How do you define yourself?

I would like to define myself as a young and energetic person who loves food and enjoys life.

And what is your idea of happiness?

Live with a smile. That is the best you can do to win over life.

What or who are your sources of inspiration?

is the Chef of the Year at Golden Star Awards 2012-2013.

Parents are my sources of inspiration.

They always supported me and I made sure that I never disappointed them.

What is your recipe for success?

Who is your biggest asset?

Focus and self belonging are very important for growing.

It is my mom.

What you are passionate about?

Had you not been a Chef then what would you have been?

Have you won any awards during the course of your culinary career?

As expected, I am passionate about food.

I was a professional football player. So I guess in that case I would have been in sports.

Two of them are quite noteworthy.

One is the Best Chef award at Asian Culinary Challenge 2008 and the other

What is your strength as a professional?

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CHEF VOICE I think it is my habit of never saying no.

And what do you consider as your weakness?

I think I am very emotional and my being very emotional is my weakness.

How do you rate yourself as a Chef?

I think my guests are a better judge regarding this.

What is your favourite cuisine?

When I am eating, it is the Indian cuisine which is my favourite.

And what is favourite spice?

It is cumin.

What is your favourite dish?

My favourite dish is pan-seared blue-fin tuna with chili aioli.

You work with various equipments. Which of them is your favourite?

It is blenders. With it you can blend all your sauces to the perfect taste.

What do you rate as your hot selling item?

Chicken kuang pao.

In your job what you are obsessed with?

I am obsessed with skills. I cannot stand sloppy work.

What is your philosophy of work?

Enjoy and love whatever you do, and involve the heart in your work.

What is your greatest desire as a professional?

To be liked by maximum number of people at work and outside work.

What are your favourite holiday destinations?

They are Maldives and Mauritius.

How do you de-stress yourself?

I de-stress through long drive and chilled beer.

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

I think now our society knows the value of a Chef and now Chefs are seen with lots of respect and attention in our country.

What are the problems and challenges faced by the Chefs in the country?

Sometimes sourcing good quality ingredients is a challenge. Secondly, when your favourite equipment crashes down at the last moment, it becomes a challenge to handle the situation.

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If you want to serve your consumers to the best of your abilities, it is important that you know their baked preferences really well. It is better to undertake an informal survey of your current and potential consumers to see what they think of your bakery items, and what they think you could do to make your bakery better. Also ask them about your products’ range and the service of your staff. You should try to gauge whether your products are in abreast with the latest consumer trends. These questions deserve answers through customer feedback. You must also study your competition well through research if you want to stay ahead of them.

As a bakery operator, you should showcase your bakery displays in a manner which would enable the existing and potential customers or simply visitors to your bakery outlet to see your

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Display, Feedback and Research

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pragmatic and creative ways to attract your existing and potential consumers, so that they are induced to visit your bakery again and again; for years to come.

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unning a bakery operation successfully requires the consideration of various factors.

It involves much more than just displaying the regulars like fresh breads, cakes, pastries, muffins and other assorted bakery products. Of course, freshness in bakery products is a crucial aspect behind running of bakery operations, which should not be overlooked or compromised. Ideally nothing should be showcased on the shelves of your bakery that are older than a day. It is wise to remember that the fresh baked aroma emanating from bakery shops facilitates in triggering in impulse sales in those bakeries, and it is wise to use this knowledge to your advantage.

However, besides placing a great premium on freshly baked products, introspection and consequent efforts on various other facets of your bakery operations are needed to make your bakery business a success story. As an operator, you must visualise what will attract your existing consumers and potential consumers into your bakery.

You must follow this visualisation with

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From Baking to Success products from across the facility. It is better to include fresh fruits, fresh and dried flowers, in addition to ears of wheat and corn in your product displays. You may use custom-designed wood tilted racks or simply dishes or rattan baskets or all of them, but use bright colours in your display, which would nicely complement the predominant brown and beige shades in the bakery shop. Also label each item to introduce total transparency.

Furthermore, signage should be concise and articulate and their primary purpose would be to inform your existing and potential customers about your products. Fancy creativity in signage is not bad, but it should not distract the consumers from its main objective. If you go for handwritten signage, ensure that they are legible and appealing at the same time. Otherwise, along with your signage, the potential customers may ignore your products too.

Employ cross merchandising and it may augment your sales. Simply market your related bakery products together and their sales can increase. For example,

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Keep abreast with the prevailing consumer trends. In the Indian context this entails that if your bakery is located in an up-market locality of a metropolitan city or any other big city

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Servicing Trends

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Therefore, it is always better to opt for warm, comfortable, understated lighting that embodies elegance and class, and exudes transparency at the same time.

Of course, it doesn’t deserve a mention that cleanliness in your bakery operations is of paramount importance.

Cleanliness in your bakery operations should be comprehensive and should extend from your floor to food counter and display racks to the staff ’s uniforms and the hygienic measures employed by them. You also must ensure that your trained staff does not forget to wear hairnets, disposable gloves and hats while handling bakery items. It is likely that customers in these health conscious times will prefer a spotlessly clean bakery with ordinary products over an untidy bakery with wonderful products, provided pricing of their products remains more or less the same.

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Lighting of your bakery facility can also play a crucial role to your revenues. Do not go overboard with your lighting so that the existing and potential consumers’ attention divert from the bakery products to the lighting itself, and neither do keep your facility enveloped in dim light. Your bakery is not a disco or a bar. Always remember that lighting in bakery should be done with the objective of infusing life to your bakery products while at the same time clearly showcasing the details of your products. They should also show how spic and span your bakery is.

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Lighting and Cleaning

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give some discount on your organic cakes for the purchase of a packet of healthy breads. Or display some exotic coffees along side your high-end muffins or pastries and your discerning target consumers may be even more interested in buying them. Also what about the combination of cream cheese and bagels, or fruit and lemon cakes with whipped cream? Yes, ideally they should be displayed in tandem to get optimum sales out of them.

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O P E R AT I O N S of India, try to stock an impressive range of healthy bakery products, which are low on fat and/or cholesterol.

But wherever your bakery is, it is better to introduce variety in your items time and again, so as to prevent your target consumers from getting bored. Also make sure that all the favourite items of your target consumers are always on the stock.

Customer service in your bakery operations should ideally be impeccable, yet personalised and friendly. Try to offer the best possible service to your consumers within your existing infrastructure and financial capabilities, with a prompt pace and a smiling face.

At least one or two staff should be trained enough to impart valuable information on your displayed bakery items so as to help your target consumers arrive at a decision. But at the same time, they should be restrained enough to not thrust their choices on the existing and potential consumers.

All these factors together can facilitate to make your bakery operations a success story worth emulating in the industry.

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PROFILE

Reflecting Desi Vibes

By Sharmila Chand

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What has helped you the most in the image building of your brand?

I think word of mouth and good customer reviews have helped the most with our brand building. Until and unless your customers are speaking good about you, your brand has no image.

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I feel earlier people had a very predictable pattern of F&B choices. They didn’t deviate much from the routine food and ordered typical dishes. But today the

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

Whenever I see the happy faces of our guests because of our food and service, I feel happy myself. Deriving customer satisfaction is what I enjoy the most in this business.

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As a veteran in the hospitality industry, please comment on how the food & beverage trend has changed over a period of time, in the country

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The trickiest issue to tackle these days in the food service business is the costing part. Whether it is the rising food cost, the manpower cost or the rental which is

people in general and youth in particular want new and innovative food products.

They want more variety and want to experiment with new flavours.

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The current restaurant business scenario in Delhi-NCR is very competitive as well as demanding. With new restaurants mushrooming every day, it keeps the competition fierce and intense.

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What would you like to say on the current restaurant business scenario in Delhi-NCR?

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What according to you are among the most tricky issues to tackle these days in the food service business?

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One of the most important factors to be considered while opening a new restaurant is the location. Then the right financial planning and budgeting, and evaluating the competition are also required. Making a strong concept note with the restaurant’s USP, recruiting the right people to build an efficient team are also factors which are absolutely necessary while opening a new restaurant.

growing steeply, they all add up to the costing. So until and unless you are able to control the costing, your business is expected to be tough.

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First and foremost, please spell out some key factors to keep in mind while opening a new restaurant?

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Absolute determination and a will to achieve are personality traits which characterise Manas Wadhwa, the owner of Desi Vibes restaurant. It is perhaps the most famous and sought after place for north Indian and Mughlai food in Sector 18, Noida.

A ‘go-getter’ by nature, he has travelled through a rough road to reach where he is today. While working in an event management company to a stint at a call center to working in an MNC and getting into Jet Airways as cabin crew, he never lost sight of his goal. Eventually, he did quit his secure well paid job with Jet Airways and opened Desi Vibes in 2005.

Desi Vibes, a 75-seater eatery, has been attracting the epicureans with mouthwatering food and refreshing beverages. A rich ambience topped with plush interiors, mellow lighting and music that caresses your ear drums, simply makes discerning food lovers come back here for more.

Wadha’s passion and dedication for his restaurant has seen Desi Vibes win several awards and getting covered by several news channels during its gastronomic journey. Desi Vibes had bagged the ‘Service Excellence Award’ for the ‘Best Service Restaurant’ in Noida by Times Research. It was enlisted as ‘Top Ten Value for Money Restaurant’ in Delhi/NCR by Zomato Food Guide. Desi Vibes was also certified by Burrp.com for its ‘Finger Licking Butter Chicken and Murgh Tikka.’

Besides Desi Vibes, Wadhwa and his partner Varun Khera own two other restaurants, which are Kaffiiaa — an Italian Café & Lounge, and Nysha Bar & Grill. Both of these properties are located in Sector 18, Noida only. The excerpts of the interview follow:

What kind of pressures have

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PROFILE you encountered at work?

I believe that meeting customer expectations and garnering their satisfaction create a huge pressure in our business. In my view, the first and foremost goal of any restaurant is to send its customers happy but you always face hiccups towards achieving this goal. Sometimes you are short staffed, sometimes the vendor has goofed up or sometimes something goes wrong in the kitchen, but you have to overcome all these challenges and still deliver.

How important it is to have good interiors in the restaurant? How much significance you give to the décor and ambience of the place?

The décor and ambience hold great importance in terms of getting the potential guests to visit the restaurant for the first time.

An attractive décor and ambience play big role in bringing her/him over to your place. Also, if the ambience is soothing and relaxing, the guest feels happy and relaxed about the place and tend to enjoy her/his food more, thereby increasing the chances of her/his repeat visit.

Food, on the other hand, is the backbone of the restaurant business. It is the thing which matters the most in our business. If you are not serving good food, you are not in the right industry.

What are the top three traits or skills you look for in a Food & Beverage Manager?

I look for her/his customer service skills, and her/his relationship with the staff below her/him and the way she/he treats them.

Also I would give importance to how good she/he is with systems and procedures of running a restaurant and how well she/he is able to execute them.

Is it getting difficult to hire good trained manpower these days?

Getting trained manpower is a great challenge these days. I think you can only hire them; training has to be done by you.

Can you suggest any tips or insights for the entrepreneur and the employees for better running of the restaurant business?

It is very important how you treat your employees. The relationship you share with them really helps you in tough times.

Also each and every person working in the restaurant should know and understand what is the goal of the restaurant, why do he comes there every day and what do he wants to achieve at the end of the day.

What are your future plans to expand your brand?

Currently we hold three brands — Desi Vibes, which is a north Indian and Mughlai restaurant, Kaffiiaa – an Italian Café and Lounge, and Nysha Bar & Grill. We have already started franchising Desi Vibes and Kaffiiaa. We are looking for places to open our outlets in Gurgaon and Delhi.

Anything else you would like to say about your brand Desi Vibes?

We are constantly on the drive to improve our services to make our customers’ experience better.

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PRODUCT PREVIEW ○ ○

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Extraordinary design by JetteJoop now in the professional range bringing joy to people is the enduring goal behind every creation from the muchloved designerJetteJoop. With the Juwel cutlery model, created exclusively for WMF, this joy finds its way into the upper echelons of gastronomy and the hotel industry. Juwel is a visual and haptic delight. The elaborate facets at the lower end of the handles are reminiscent of a finely ground gem and transform the pieces into a sparkling focal point at your table.

Juwel always creates a festive mood, whether on special occasions or simply for bringing a flourish of atmosphere to your day-to - day. These generously proportioned cutlery pieces are perfectly balanced with polished surfaces and are beautifully rounded. This 20-piece cutlery set leaves nothing to be desired and offers guests a sensual culinary experience par excellence. The four millimetre thickness emphasizes the finesse of Juwel. There are two variations of appetizer and dinner knife and both are available as a monobloc or stainless steel hollow handle design with integrated blade steel cutting edge. All items of cutlery are made from Cromargan stainless steel and are dishwasher safe. Juwel is also available in a silver-plated version.

Soft Sensations Pvt. Ltd. info@softsensations.net

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Knife is said to be ‘life’ of a chef. In fact, holding on to a good quality of knife is as important as for any user in the kitchen.

In this very segment the most exclusive branded knife of India, which has been closely associated with star hotels and catering units is Remington S t e e l .

Over the years the company has won an essential place in the commercial kitchens of India. The knives are made from tough, carbon stainless steel that ensures greater edge retention. These knives are heat treated and tempered in an inert atmosphere.

Remington knives are appreciated due to its sharp, long lasting edges, userfriendly shapes and sizes and wide range that it offers. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more.

Remington Knives are fully forged to shape from high tough, Carbon Stainless Steel that ensures greater edge retention.

Remington Knives are heat treated and tempered in an inert atmosphere. Edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their fulllength tang for perfect balance and for easier and less tiring cutting.

Quality of Remington Knives is at par or above as compared to imported knives.

They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience.

Remington Steel Arts remingtonsteelarts@yahoo.com

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Metal Avenues a pioneer and trendsetter in hotel and restaurants furnishings in India specializes in q u a l i t y furniture built to withstand heavy usage in the hospitality industry. The sophisticated and modern range of outdoor furniture, pool side and lawn furniture includes Designer chairs, Table Bases, Sofas, and Table Tops. The products range in variety of style, colors & materials.

The collection of outdoor furniture is available in wood, wicker with contemporary alternatives in stainless steel and aluminum.

Metal Avenues excels in being positioned as a one stop shop for high quality Indian and imported furniture, offering the largest collection of furniture for all segments of the hospitality industry like Restaurant, Banquet Hall, Pool Side, Guest Room and Hotel Carts. With a state-of-theart manufacturing facilities and warehousing availability, Metal Avenues has a pan India presence. A proud legacy of quality, veracity and steadiness places the company among the premier exporters of fine furniture in countries like USA, United Kingdom, Dubai and South Africa. The esteemed clients of Metal Avenues includes major players in the Indian Hospitality industry namely Pizza Hut , KFC, Costa Coffee , Mc Donald’s ITC, Radisson & Lemon tree Hotels to name a few.The products offer highest quality combined with long term durability, warranty and industry experience providing an optimum level of service and solution capabilities.

Metal Avenues metalavenues@gmail.com

WMF “Juwel” - a Real Jewel for Your Table

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Chef’s Choice

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Contract Furniture Solutions

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chocolate while enjoying the rains or just toss them on an ice cream on a hot day.

Here it deserves a mention that headquartered in California, Blue Diamond Growers is one of Amercia’s largest agricultural co-operatives, and the world’s largest almond processing and marketing company.

Exclusively brought in India by M/s.

Tajir Private Limited, the Blue Diamonds’

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Almonds from Blue Diamond waft great flavour, reflect wonderful freshness and its taste is spruced with sounds of sumptuous crunchiness. The oil roasting process of Blue Diamond almonds safeguards the freshness and keeps in the natural flavour of these premium almonds. Added to these attributes is the distinctive natural sweetness of honey, which makes these almonds a special treat to savour. For an unbeatable experience have them with a cup of hot

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The Heavenly Taste of Blue Diamond Almonds almonds are distributed across 200 distributors and is available with all large format retailers including Reliance Fresh, Big Bazaar, Hypercity, DMart, etc. and through online stores such as big basket.com. The product is packed in canister with a net weight of 150 gm and priced at Rs.260/with a shelf life of 30 months.

M/s. Tajir Private Limited azizp@tajir.com

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

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BUSINESS OPPORTUNITY

Su b s c r i b e r s . . . !

Are you interested in Advt. for ... Lost / Found ... Tenders / Corrigenda ... Appointments ... Flea Mkts for Used Goods ... Buy-n-Sell of Assets ... Franchise Opportunities ... Event Mgmt Contact our Advertisement Executive at 011-25854103 / 05 or Email us at hammerpublishers@vsnl.net for special rates.

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Hammer Food & Beverage Business Review

June-July ’13

BUSINESS OPPORTUNIT Y A Perfect Range of Gratifying Kitchen Equipments

Chinese Range

Display Counter

Cold Room

Four Door Refrigerator

Indian Range

Shawarma Grill

Hot Bain Marie

Stainless Steel Sink

Manufacturers & Suppliers of

Commercial Kitchen, Refrigeration & Food Service Equipments for Hotels, Restaurants, Banquet Halls, Hospitals, Fast Food Outlets, Sweet Shops, Industrial Canteens and Other Eating Establishments etc.

Mahto Kitchen Care Regd. Off.: 954, Pocket-2, Paschim Puri, New Delhi-110063 Mobile: +919304913129, 9871215088, 9910306085 E-mail: mahtokitchen@yahoo.co.in Website: mahtokitchencare.in / com

A D V E R T I S E R ’ S COMPANY AIM TECH AKSAI ALLIED METAL WORKS ALPHA FOAM PVT. LTD. ANNAPOORNA 2013 ANI GLASS CORPORATION ANOUSHKA GOURMET PVT. LTD. ANUGA APPLE BAKERY MACHINERY PVT. LTD. ARCOROC GLASSWARE ASHOKASHA EXIM PVT. LTD. AWK STEELWARES PVT. LTD. BMS ENTERPRISES CONSTELLATION PROJECTS COSMIC HEALERS PVT. LTD. C&S GLASSWARE DABON INTERNATIONAL PVT. LTD. DHR HOLDING INDIA PVT. LTD. DRINKTEC 2013 EPICURE FROZEN FOODS & BEVERAGES PVT. LTD. EUROPEAN QUALITY FOODS FCML DISTRIBUTORS PVT. LTD. FIDELIO INDIA PVT. LTD. FISHER NUT COMPANY FnS INTERNATIONAL PVT. LTD. FOOD WORLD INDIA 2013 GENNEXT LOGISTICS PVT. LTD. HINDUSTAN REFRIGERATION STORES HUGHSON NUT ALMONDS IFB INDUSTRIES LTD. IHE GOA SHOW 2014 ITPO (AAHAR) KI GLASSWARE INDIA PVT. LTD.

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KING METAL WORKS LOOM CRAFTS FURNITURE (INDIA) PVT. LTD. MAHTO KITCHEN CARE MANISHA INTERNATIONAL McCAIN FOODS INDIA PVT. LTD. METAL AVENUES MEIKO (ASIA) TECHCENTRE PVT. LTD. META INDUSTRIES (UNIVERSAL CHEF) MITORA MACHINEX MOD KITCHEN EQUIPMENTS PVT. LTD. MRS. BECTOR’S FOOD SPECIALITIES LTD. MUNNILAL TANDOORS PVT. LTD. NEENA ENTERPRISES OMKAR INTERNATIONAL PARSHADI LAL & SONS PVT. LTD. RANS TECHNOCRATS (INDIA) PVT. LTD. RATIONAL INDIA REMINGTON STEEL ARTS SASKATCHEWAN PULSE GROWERS SCS AGRIBUSINESS CONSULTANTS PVT. LTD. SHAMSONS FOODS SIGMA TEST RESEARCH CENTRE SOLUTIONZ CONSULTING STARLITE STEEL PVT. LTD. STEC STAINLESS STEEL PVT. LTD. SWEET AND SNACKTEC INDIA & DAIRY UNIVERSE INDIA 2013 THE NEW INDIA ELECTRIC & TRADING CO. UNITAS FOODS PVT. LTD. VANYA INDUSTRIAL EQUIPMENTS VENUS INDUSTRIES WINTERHALTER INDIA PVT. LTD. PRODUCT PREVIEW BUSINESS OPPORTUNITY

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INTERVIEW

Managing, Interacting and Delivering

By Sharmila Chand

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Communicate well and ensure team members know what is expected of them to accomplish the team’s goals. Also make it a point to recognise individual performance of a team member who goes the extra mile. Always encourage teammates to support each other and encourage individual efforts. Besides all these, spend time with teammates to develop a bond with the team. Get to know them on a personal level to understand and motivate them better.

How is your experience with the present job?

My experience with my present job/company provides me with a strong core competency, very strong value systems and best practices.

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

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If I could change something I would seek to change my current responsibilities towards a senior level with further commitment and accountability towards my role in the organisation.

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

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They are managing costs in line with budget guidelines, the challenge of utilisation and deployment of available resources to achieve profitability, the challenge of high staff attrition, often coinciding with peak sales, the challenge of tackling wastage/ pilferage from kitchens and stores and the challenge posed by breakage from restaurants, bar and banquets.

The pressure of implementation of new policies in adherence to laws, the pressure of coordination between hierarchies and within departments at times, long working hours, and the challenge of ensuring operational excellence at all times are other pressure areas or challenges of my job.

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I dislike the idea of an unsatisfied guest leaving our hotel premises.

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And what do you dislike the most about your job?

Can you point out some challenges in your day-to-day job?

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Every day for me is different and that is one of the things I enjoy about working in this industry. At work, I spend a bulk of my time interacting with guests and my fellow associates.

Working in this industry provides me with an opportunity to learn about new cuisines and new culinary practices followed in hotels worldwide.

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What do you enjoy about working in the food service business?

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According to me, the top three skills for an F&B Manager to excel are the skills of marketing and strategy planning for assessing revenue potential to achieve profitability, client servicing skills for meeting and exceeding guest expectations, and the skill of managing & mentoring employees for training and motivating them to attain service excellence through teamwork.

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What according to you are the top three traits or skills every Food & Beverage Manager must have to excel?

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A competent professional with extensive experience in operations, marketing and guest relationship management, Rahul Singh, the Food and Beverage Manager at Radisson Blu Hotel Jaipur Airport, is a strong believer in continual updating of his skills.

He is currently responsible for planning, supervising and managing the entire food & beverage operations of the hotel, which includes resource planning, procurement, maintaining profitability and performances.

His strength lies in top-notch interpersonal, communication, team building and management skills towards recruitment, training & development of the workforce. He is committed to a hands-on, innovative, results & guest-oriented approach. He leads team members to successfully deliver impressive results.

The excerpts of the interview follow:

What is the USP of the hotel where your present tenure is?

The USP of our hotel is the brand value of Radisson. One of the reasons why customers choose us is because of the commitment of 100 percent guaranteed guest satisfaction that Radisson embodies.

We at Radisson Jaipur ensure our primary objective is to fulfill our commitment, which leads us to satisfied guests. This satisfaction induces them to return back to us.

June-July ’13