Food & Beverage Business Review by Food & Beverage Business Review

Oct-Nov â&#x20AC;&#x2122;12

Hammer Food & Beverage Business Review

E d i t o r i a l Over the last decade, with the maturation of globalisation, the tastes of upwardly mobile urban India in particular and of the urban Indian restaurant goers in general have become more globalised than they were before. This continually evolving trend has resulted in the popularity of various international cuisines among Indian restaurant goers, which in turn has influenced the Indian restaurant business. Many discerning consumers are even seen preferring authentic versions of Chinese, Japanese, Italian and Mediterranean cuisines over

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Feature Editor Kanishka Gupta Sub-Editor Tapapriya Lahiri Layout & Design Hari Kumar. V Narender Kumar Advertising Sales Delhi: Debabrath Nath, Sudhir Pandey, Ashish Jha 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 © 2012 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.

their Indianised tastes. However, surprisingly, authentic Mexican cuisine has not garnered the popularity and visibility in the Indian restaurant scenario which it does deserve, considering that there are many similarities between Indian and Mexican cuisines. Both are amalgamation of diverse culinary traditions, reflecting great diversity of tastes, and both have by and large, a crucial role of spices in them. Many of the ingredients of both the cuisines also share commonality. Moreover, it would interest many in the F&B industry in these health conscious times to know that a great many authentic Mexican dishes are low on fat and high in vitamins and minerals. Yes, Mexican cuisine is gaining popularity in select cities of urban India, but is yet to emerge as a ‘popular cuisine’ in the Indian restaurant goers’ palate. One popular reason behind the comparatively slow momentum of the growth of popularity of Mexican cuisine in India is that Mexico is not an important destination in a majority of Indian leisure and business travellers’ itinerary. However, I think the problem is more from the supply side. Not enough numbers of enterprising restaurateurs are coming up with authentic Mexican cuisine restaurants to channel the globalised tastes of a significant section of Indian restaurant goers towards Mexican cuisine. The demand for Mexican cuisine is rising in urban India, though not appreciably, but the supply is not able to match this demand. There are few Mexican restaurants even in cosmopolitan cities like Mumbai, Delhi and Bangalore, and most of these few restaurants also do serve highly Indianised versions of Mexican dishes, which I doubt a food lover from Mexico would be able to recognise. If marketed proactively and intelligently, Mexican cuisine can have a great future in the Indian restaurant industry. In the Cover Story, we have attempted to dwell on the history, diversity, and health attributes of Mexican cuisine, and also explored its extent of penetration in the Indian restaurant business, which we hope our readers would find of interest. The coffee café culture is growing at a great pace in urban India. The increased consumption of coffee in the country, the emergence of a sizeable lifestyle conscious segment in young India, and the perceptible lifestyle changes in the upwardly mobile and also middle-class urban India have together given a momentum to this coffee café culture. This has encouraged many foreign café chains to enter the retail space of coffee business in a big way, which has strengthened the aroma of competition. We have explored myriad issues pertaining to this happening business trend in the food & beverage industry, in our exhaustive Business Story. Besides these relevant topics, we have attempted to cover diverse other issues of importance to the industry through our regular and additional features, and also through our news and report sections. We would meet again in the new year, and therefore I wish you all a happy new year along with an absorbing read of this issue.

Hammer Food & Beverage Business Review

Oct-Nov ’12

CONTENTS

Cover Story

Departments

Mexican Cuisine for India

Business

Event

News

Report

Wine

Restaurant Review

Chef Voice

Operations

Equipment

Product Preview

Business Opportunity

Interview

The Wafting Aroma

Feature

A Spicy Growth Story

Agri

Berry Very Healthy

Theme Cuisine

Exploring the Taste of Spain

Product Bringing Value to the Table

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Hammer Food & Beverage Business Review

EVENT

Oishii Japan — Projecting Japan’s F&B Industry to the ASEAN Market

ishii Japan enjoyed a successful debut as Japanese food exporters targetted the growing Singapore and ASEAN market. Held from 1st to 3rd November at Sands Expo and Convention Centre, the show attracted over 5,000 participants from more than 20 countries. Koji Nanbu, the Deputy Director of Export Promotion Division in Ministry of Agriculture, Forestry and Fisheries (MAFF), revealed that ASEAN has now emerged as an important market for Japanese food exports. He added, “Singapore, with its strategic location, would be a gateway for Japanese companies to expand into ASEAN.” Nanbu also noted that Oishii Japan had the largest concentration of Japanese companies in any food-related exhibition in this region. Oishii Japan occupied over 4,000 square metres and had 220 exhibiting companies from 27 prefectures. Some 90 per cent of the companies were from Japan. MAFF, as a strong supporting organisation of Oishii Japan, took up the largest pavilion of 150 square metres at the show. Masanao Nishida, the Director of Oishii Japan, said: “The show was created as an answer to the growing popularity of Japanese food and drinks among Asians. It is an excellent platform for ASEAN buyers to explore and source from a rich mix of quality Japanese F&B products and kitchen equipment, many of which were launched outside of Japan for the first time.

Business Objectives of Participants Fulfilled The first edition of Oishii Japan featured a wide variety of Japanese products such

as meat, seafood, sake and shochu, noodles, sauces, condiments and confectionery as well as a wide range of cutlery, utensils, tableware and innovative kitchen equipment. The showcase was a useful sourcing platform for F&B professionals, Chefs, restaurateurs, hoteliers, importers and distributors, retailers as well as new business owners and investors in the food business. Positive feedback from trade visitors attests to Oishii Japan being a dedicated showcase of an exciting variety of Japanese F&B products and related services. A delighted Phakkawatphinyo Bapphabun, a hosted buyer from Thailand, said, “My visit to Oishii Japan has been very productive. I placed orders with several suppliers of meat, seafood and processed food from various prefectures. I am looking forward to source for more consumer packaged products in my next visit.” Truong Khanh Hoa, a hosted buyer from Vietnam, commented, “This is a good place to procure authentic Japanese F&B products. I have met many new suppliers with interesting products, which have great potential to be imported into Vietnam.” Exhibitors were pleased with the show as they had met good quality buyers from Singapore and the region. Hiroki Yamanaka, Chief Executive Staff, Market Development Division, Sakai City Industrial Promotion Centre, which displayed a range of exquisite kitchen knives used for Japanese cooking, asserted, “This was our first time exhibiting outside of Japan and New York, and we are surprised that the people here are so interested in Japanese food and sake. We met about 30 potential distributors and we will be following up with them. Many

Hammer Food & Beverage Business Review

Chefs also came to look at our knives. We sold a number of knives, with the most expensive priced at $12,000. We featured five manufacturers for this show. Next year, we will bring more participants.” Katsuhiko Chinzei, who is in charge of exports at Rumi Japan, a fish processing company, met more than 30 potential buyers. “Overall, we are very satisfied with Oishii Japan,” he articulated. “We wanted Singapore to know more about sake, especially Niigata sake,” affirmed a representative of Niigata Sake Association, which had 19 breweries taking part. Having met with many prospective distributors, the breweries were happy with the turnout of the show.

A Culinary Haven Members of the public who visited the show on Saturday (November 3) were also generally delighted with the variety of exhibits and tastings. It was an opportunity to sample premium Japanese food, sake and shochu as well as to purchase products, which are not available in Singapore yet. Highlights of the Show Included: • ‘Live’ Japanese food demonstrations by Fumikazu Ohnuki, the Executive Sous Chef of celebrity restaurant Hide Yamamoto and Akihiro Maetomo, the Executive Chef of Chikuyotei Singapore. • Appreciation workshops on Japanese sake, shochu and awamori. • Product presentations on Japanese rice, kelp and other prefecture specialities. • Udon discoveries for kids; an udonmaking workshop for children between 10 to 12 years old. • Ramen and udon-making demonstrations and free tastings.

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EVENT

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SIAL 2012 was held from 21 to 25 October, at the Parc des Expositions de Paris-Nord Villepinte Convention Centre. Attendance at the exhibition rose by 10.2 percent as compared to that of the 2010 edition, confirming SIAL’s role as a catalyst for global trade with 150,192 professional visitors (versus 136,381 in 2010), of whom 62.8 percent were international visitors from 200 countries. These preliminary statistics clearly affirm SIAL’s positioning as global leader in the crosscutting agri-food markets. The quasitangible effervescence and enthusiasm in the aisles showed that language was no barrier in creating solid business leads. Through the impetus of XTC World Innovation, TNS Sofres and the 29 SIAL d’Or partners, the Innovations Corner undeniably consolidated SIAL’s expertise as a laboratory and observatory of supply and demand in food innovation. For five whole days, SIAL made Paris the capital of the global food & beverage industry. In the current gloomy economic climate, the exhibition’s strategic dimension — demonstrated by the 200 events and

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SIAL 2012: An Exceptional Exhibition conferences at the heart of today’s economic and political preoccupations — undoubtedly left its mark. Guillaume Garrot, French Deputy Minister of Agrifood, noteworthy for his daily involvement, together with numerous ministers and political and scientific personalities, opened the debate on key issues relating to the future of the food industry in France, which included food challenge, anti-waste programme announcement, nutrition, and more; and all these themes were programmed by SIAL TV. The 2012 show, fully attuned to the mainstream market challenges, highlighted the dynamism of the agri-food industry on a global scale. The flow of international visitors at SIAL had global offering at their fingertips. “Our aim was to strengthen the proximity between the sector players present. It is now ‘mission accomplished’. SIAL played a pivotal role with a view to the challenges of today and the issues of tomorrow”, remarked Valérie Lobry, Managing Director of Comexposium’s Agriculture and Food Industry Division.

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TRAFS 2012 (6 th edition) ended successfully with a new record of over 27,000 visitors from 48 countries, and almost 65 percent exhibitors have confirmed to return in the next year’s show, set for 25th28th July 2013. Kavin Kittiboonya, the Managing Director of Kavin Intertrade Co., Ltd., the show organiser, revealed that a total of 27,415 visitors from 48 countries were registered during the four-day event. TRAFS 2012 was held during 25th-28th October 2012 at Bangkok International Trade and Exhibition Center. The number of visitors at TRAFS 2012 was slightly higher than that of 26,395, recorded in previous year’s edition. Top ten overseas visitors at the event were from Singapore, Vietnam, Malaysia, the United States, Japan, Cambodia, Indonesia, Australia, Hong Kong, and China. Almost 100 companies representing products from

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Success Story at TRAFS 2012 more than 300 brands, across 30 countries worldwide, took part in TRAFS 2012. Based on the post show questionnaire with exhibitors, the majority expressed satisfaction with the results of the show and the quality of visitors and almost 70 percent confirmed to participate in the next year’s show (7th edition), to be held during 25th28th July 2013, also at BITEC. Kavin also attributed the show’s success to the booming hotel, restaurants and hospitality businesses in line with the rising tourist arrival to Thailand. He also added that the “Exhibitors had full confidence in the show and its attractiveness in drawing visitors, both from throughout Thailand and overseas.” Here it deserves a mention that the TRAFS 2012 was co-located with ASEAN’s No. 1 Thailand Franchise & Business Opportunities 2012 (8 th edition), participated by over 130 franchisors; representing over 140 brands from almost 10 countries.

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E V E N T S’ C A L E N D E R Gulfood 2013 25-28 February 2013 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com Aahar 2013 14-18 March 2013 Pragati Maidan, New Delhi www.aaharinternationalfair.com HOTELEX 2013 1-3 April 2013 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn SIAL China 2013 7-9 May 2013 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com HOFEX 2013 7-10 May 2013 Hongkong Exhibition centre, Hong Kong www.hofex.com NRA Show 2013 18-21 May 2013 McCormick Place, Chicago, US www.restaurant.org Thaifex- World of Food ASIA 2013 22-26 May 2013 Impact challenger, Thailand www.worldoffoodasia.com FISPAL FOOD SERVICE 25-28 June 2013 Expo Centre, Sao Paulo, Brazil www.fispalfoodservice.com.br TRAFS 2013 25-28 July 2013 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com Hong Kong International Tea Fair 15-17 August 2013 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com

Oct-Nov ’12

MTR Launched Healthy Breakfast Mixes MTR Foods Pvt. Ltd, with 31.6 percent market share in the breakfast mixes segment, has launched MTR Multigrain Breakfast Mixes, a delicious new range of breakfast mixes, which blends the goodness of grains like oats, ragi, jowar, etc. in some of India’s most loved foods, idli and dosa. The new range consists of four new products; Multigrain Dosa, Oats Idli, RagiRavaIdli and RagiDosa. The four products—Multigrain Dosa, Oats Idli, RagiDosa & Ragi RavaIdli will be available at all leading stores across India, at Rs.40 for 200gm and Rs.80 for 500gm in convenient to use packs. This innovative range of multigrain breakfast mixes were rigourously tested with the consumers across key cities to arrive at products that are a perfect balance between health and taste without any compromise on convenience. These products can be prepared in just 12-15 minutes. MTR has always been an innovator in the Indian breakfast space with products like RavaIdli. The launch of these products is based on important consumer insights; housewives told MTR that they were always looking to improve the nutrition of their family’s breakfast and while there were many western healthy breakfast options available, there was nothing in foods familiar to them. Sanjay Sharma, the Chief Executive Officer of MTR Foods Private Limited stated, “There is a trend emerging in India of consumers moving towards new-age grains like oats, jawar, etc. We are the first movers in the Indian breakfast space by introducing a range of Indian breakfast products which blend the goodness of healthy grains like oats in them. MTR has come up with the perfect blend so consumers don’t have to worry how to use these grains.’

Costa Coffee Brewing New Winter Menu Costa Coffee has introduced a range of indulgent beverages for the festive period, leading up to Christmas and New Year. With a tagline-‘It’s the season to Costa’, the new range includes luxuriant beverages that are sure to bring cheer and add to the festive spirit. The three international products launched across stores in the cities are Cinnamon Cream Cappuccino – rich aromatic coffee topped with swirls of whipped cream and dusting of cinnamon spice, Toffee Nut Latte – toffee flavoured coffee mixed with smooth milk and topped with a layer of cream, toffee sauce and nut sprinkles, and Black Forest Hot Chocolate – decadent berry flavoured hot chocolate topped with cream, chocolate chips, fruit sauce, and chocolate mousse. Adding to these tempting line up of sinful desserts is this latest offering from Costa Coffee, the Chocolate Mousse & Banana Cake; a dense banana sponge layered between smooth chocolate mousses and topped with rich chocolate truffle. These offerings are available/will be available across all Costa Coffee outlets in India, throughout November and December.

Hammer Food & Beverage Business Review

Oct-Nov ’12

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Hammer Food & Beverage Business Review

NEWS SCAN

Angostura / Monin Cocktail Challenge

The national finals of the Angostura / Monin Cocktail Challenge were held in New Delhi. The Angostura / Monin Cocktail Challenge was held for the second time in India this year. In 2012, for the India leg, two regional rounds were held in Bangalore and New Delhi, on the 8th and 11th of October respectively. More than fifty entries were received from a mix of outlets, including from both five-star hotels, and leading independent bars and restaurants, from the NCR region, Bangalore, Chennai and even Pune. In each city, regional semifinals and finals were held, at the end of which, four finalists were chosen to represent each round in the national finals. These eight finalists took part in the finals on the 18th of October, which were held at KeyaKainoosh, DLF Promenade, Vasant Kunj. The competition was planned and executed by Tulleeho, a leading firm working in the area of beverage education and training in India. The

second runner up and winner of Rs.10,000 for the Monin Cocktail Cup, India was Andrew Qadri from the Blue Bar, Taj Westend, Bangalore, the first runner up and winner of Rs. 15,000/- was Sahil Chauhan, Hyatt Regency, Delhi. The Monin 2012, India challenge winner was Varun Sharma of Ricks, Taj Mansingh, New Delhi, who will represent India at the Monin Cocktail Cup in December 2012, in Paris. Each

contestant was marked on his drinks’ appearance, aroma, taste and presentation. The finals were keenly contested one, with each contestant out to outdo the other, through their amazing use of ingredients. For the finals, a five person jury was drawn up, comprising Yangdup Lama, Director Cocktails and Dreams, and a 2011 finalist from India at the Global Cocktail Challenge in Trinidad and Tobago, Marut Sikka, Chef to the Stars, TV host and restaurateur, Stephanie Jan from the Pullman Hotel, Andrea Fidora, Beverage Innovation Director, Monin, and Sumit Goyal, Editor, Food and Nightlife magazine. CL Brands Worldwide, based out of Trinidad and Tobago, is the brand owner of the Angostur a range of aromatic bitters, rums (Angostura Silver, Angostura 5 year old, Angostura 7 year old, Angostura 1919) and scotches (Black Bottle, Scottish Leader and Bunnahabhain Single Malt). In India, CL Brands is represented by SakshamImpex, which handles the bitters range (Aromatic and Orange Bitters) and Unicorn Beverages, which handles the rum and scotch range. The Monin range of syrups, purees, liqueurs and sauces is also represented in India by SakshamImpex. Said Ravi Kathuria, Director, Monin, South Asia, “The tremendous success of the Monin Angostura Cup has encouraged us to scale up the cities we will go to next year. The objective being to provide young bartenders the platform to excel, and to reach truly international levels in terms of skill and presentation.”

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Oct-Nov ’12

NEWS SCAN

Godskitchen — An Impetus to Organised Hospitality Solutions The hospitality industry in India is continually evolving, while catering to the diverse and ever changing consumer and market needs. For most of the last decade, the Indian hospitality sector has seen a number of players attempting to bring together the highly disparate sector under one roof. Efforts to present a galore of renowned hospitality brands in India under one roof seem to have finally paid off with the recent opening of Godskitchen in Mumbai. Godskitchen is perhaps Mumbai’s first consolidated showroom for major hospitality brands. Godskitchen is managed by Fortune Houseware Pvt. Ltd. The company, which is a leading supplier of international brands, will cater to the needs of restaurants, hotels, caterers, schools, hospitals and corporates. Reflecting the company’s vision and goal, Godskitchen launched its maiden showroom with a host of well-known international and national brands such as Arcoroc, Luminarc, Brabantia, Ocean, Tramontina, Victorinox, East, Probbax, Cambro, Fortune Steel, FnS, etc. “The inauguration of Godskitchen in Mumbai is the manifestation of our conception to give the hospitality sector in India a boost towards becoming more organised,” said Akhil Chopra, the Director, Godskitchen. “With the opening up of FDI in India, we have no doubt this is the right time for our debut. We look forward to becoming the ultimate one-stop-solution house for every hospitality need,” he added. Godskitchen aims to provide a one-stop shopping experience

with major product categories like crockery, cutlery, kitchen tools, kitchen utensils, kitchen equipment, glassware, barware, storage goods, housekeeping products, with styles ranging from present day to transitional and conventional. An astonishing set of everyday and formal merchandise at a variety of price points is available at Godskitchen, which is expected to address the needs and expectations of today’s hospitality buyers. ○

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Organic India’s Healthy Products Organic India is renowned for spreading awareness towards organic farming, which involves agriculture without the use of any harmful fertilisers. The company is now extending its wellness portfolio by offering Green Tulsi Tea, Organic Chyawanprash, and Desi Ghee from tension-free cows to build strong immunity with great taste. Tulsi Green Tea is a unique combination tulsi & green tea, which facilitates in weight reduction. Studies suggest that green tea boosts metabolism and helps to burn fat. Both tulsi and green tea are rich in antioxidants, which eliminates free radicals from the body. Furthermore,Tulsi Green Tea helps in refreshing and energising the body and mind, reduces stress, guards against cough and cold, enhances stamina, builds immunity and enhances respiratory functions. Tulsi Green tea is available in three variants — Tulsi Green Pommegranate, Tulsi Green Lemon Ginger, and Tulsi Green Classic. Organic Chyawanprash is nutritive, tasty and naturally wholesome, that can facilitate to boost your immunity. It is in fact, according to Krishan Guptaa, MD & Global CEO, Organic India, has the original chyawanprash formula which rishi Chyawan had formulated. It is positioned as a complete health solution that has 46 powerful natural ingredients. The product claims to improve memory power. Additionally, the product enhances skin complexion and acts against the ageing process and retains youthfulness. The natural ingredients in the product provide strong bones and teeth and also to purify blood. Hence, regular intake of Organic Chyawanprash could help your body to fight allergies and diseases. Organic India is also offering pure Desi Ghee made from cow’s pure milk. Cow’s desi ghee is made of cow’s pure & fresh milk, using the traditional standards; the cows are kept in a stress free environment. They are given fodder & concentrate produce of Organic India’s farmlands along with clean water to keep them in healthy state. Desi ghee contains healthy fat soluble vitamins which facilitate in the absorption of nutrients in foods and are essential for good health.It is also ideal for cooking and is considered as satvic food.

Hammer Food & Beverage Business Review

Oct-Nov ’12

NEWS SCAN

Yo! China Café Opens in Delhi Yo! China, the renowned chain of Chinese restaurants, has come up with a new facet with Yo! China Café, at DLF Mall Saket, New Delhi. If you are looking for a cool and cosy place to hang out with your friends and family, then Yo!China Cafe might be the right choice for you. ‘Yo! China Café,’ with its tagline of ‘Chilled out Chinese’ is positioned as a casual dinning restaurant targeted to the young generation. Yo! China Cafe is indeed a fun and chilled out place to be with close pals and to relish great Chinese food. The menu has yummy varieties of non-vegetarian BBQ or prawn ramen and special vegetarian miso, tom yum, and curry ramen. The cafe offers 25 varieties of dim sums, mix of appetisers and signature bowl meals like Korean Style Juicy Minced Lamb with Stir Fry Noodle, Moonlight Chicken Chopsuey with Pineapple or Black Pepper Asparagus, Zucchini, Snowpeas Claypot Rice among others. The café also serves 38 main courses and a large selection of special desserts like the Giant Cakes, and many kinds of sundaes and puddings. If after that you are still hungry you can order to take away some of the special Yo! On the Go.

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Crystal Head Vodka Makes a Heady Entry Crystal Head Vodka has been officially launched in India. It has been launched by Continental Sales Emporium Private Limited, the exclusive marketers and distributors for Crystal Head Vodka in India. Crystal Head Vodka, sold in the 750 CL and 1.75CL sizes, is now available in Delhi, Mumbai, Pune, Goa and Gurgaon, and will be subsequently available in Bangalore and Chandigarh. Crystal Head only uses top quality Canadian grains. Peaches and cream corn are the starting points, making the vodka naturally sweet and gluten free. This great vodka doesn’t have any oily or chemical aftertaste. Newfoundland’s glacial aquifer was chosen as the source of this truly unique vodka. This premium vodka is made with the pristine waters of Newfoundland, Canada. Crystal Head is quadruple distilled and then filtered seven times. Three of the filtrations involve the vodka passing through semi-precious Herkimer diamonds. These crystals are the most valuable and clearest of all quartz and are found in very few places in the world. Winning a Double Gold medal at last year’s San Francisco World Spirits Competition, Crystal Head Vodka delivers smoothness without any masking additives. By not adding industrial oils commonly used in the production of many vodkas – glycol, citrus oil and raw sugar – Crystal Head Vodka achieves the following tasting notes: sweet, vanilla, dry, crisp with a kick of heat on the finish. Speaking at the launch, Kenton Tasker, Director of Sales and Marketing, Crystal Head Vodka said, “Our entire Crystal Head Vodka team is extremely pleased to have Continental Sales Emporium Private Limited as our appointed distributor; to represent our outstanding brand in the Indian market. Our objective is to provide not only consumers with the best vodka but also to give prestigious hotel’s Food & Beverage Managers and sole proprietorship account owners a brand that will set them apart from the competition.”

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Oct-Nov ’12

NEWS SCAN

Barista Lavazza Blends Café Culture With Fashion Barista Lavazza has launched a new precedence by merging the elements of café and fashion industry. The coffee chain, known for its innovative marketing and thematic campaigns throughout the year, has recently tied up with the renowned fashion designer Rina Dhaka to infuse a sense of novelty into its menu, its F&B offerings and all other aspects of its cafes. These new elements have been introduced in all the cafes of Barista Lavazza, spread across the country. This association, between a café chain and a veteran fashion designer, is perhaps the first of its kind in the history of café culture in India. Rina has drawn inspiration from from one of the most promonent fashion capitals of the world, Milan, to create Milana Collezioni— a tour de force, thematic collection of F&B items. By redesigning the uniform of the Barista Lavazza cafes and their store accessories, she has whipped up a novel image of the Barista Lavazza cafés, all over the country. The designer has also given her signature touch to the menu which is now being presented in the form of a catalogue, as well as the nomenclature of the newly introduced F&B products and much more. The new menu is divided into four segments — Nuova Collezione, Collezione Coffee, Collezione Bites and Collezione Desserts. The special thematic menu, which has drawn inspiration from fashion, has several new food and beverage items added to the list of aromatic and delectable offerings. R. Shivshankar, the Director South Asia of Lavazza, said, “ Our association with Rina Dhaka to launch this year’s thematic menu will see the reach and influence of fashion extending to our patrons. Our aim is to ensure that each consumer witnesses the international quality and experience that Barista Lavazza offers, which is also intrinsic to its Italian heritage.” ○

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Sula’s Sauvignon Blanc Shines With Silver Medal Sula wines has again shone at the global stage. The 2012 vintage of Sula Vineyards’ Sauvignon Blanc has been awarded a Silver medal at the first Decanter Asia Wine Awards. Sula Vineyards, with two medals (including a Bronze medal for the Sula Riesling 2012) was one of the most awarded Asian wine manufacturers at the competition. This Silver medal at the Decanter Asia Wine Awards is a follow up to the last year’s success at the Decanter World Wine Awards where the Sauvignon Blanc from Sula Vineyards was awarded a Silver medal, making this one of the most successful Sauvignon Blanc’s in the world. According to Cecilia Oldne, the Global Brand Ambassador at Sula Vineyards, “We have always been clear that we want to stand out as a winery that takes pride in being Indian. Sula Vineyards was the first to put Nashik valley as a region on the wine bottle. While others try to claim a European linage or proximity, Sula is proudly Indian.” “We are also excited and honoured to have been given this recognition at the first ever Decanter Asia Wine Awards. We also believe that this is a welldeserved medal as the 2012 vintage is the best we have had so far. Our Sauvignon Blanc, which is also India’s first, is the most award winning wine in India,” added Cecilia. The Decanter Asia Wine Awards competition, co-chaired by Jeannie Cho Lee MW and the world-renowned wine expert Steven Spurrier, has been specifically designed as an Asian competition for the Asian consumers. With more than 2,200 wines entered for this inaugural event, it has already emerged as the Asia’s largest wine competition.

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Oct-Nov ’12

NEWS SCAN

Anjum’s Amiable Art of Tea Making The recently unveiled Fairmont Jaipur — the property showcasing the classic royal legacy of Rajputs in terms of hospitality and décor, is exuding royal flavour in every corner of the property. Fairmont Jaipur’s lobby lounge Anjum is no exception to this. The aura of royalty at Anjum is also extended through its wonderful selection of teas. All the Fairmont properties across the globe celebrates the fine art of tea drinking with an unrivalled selection of authentic, high quality teas from around the world. With a variety of single origin first flush leaf teas of both black and white varieties, as well as teas infused with herbs such as basil, lemongrass and mint, Anjum is also offering an authentically local twist to the long-standing Fairmont tradition of afternoon teas. Anjum serves the tea with a ‘Sugar Charlie,’ also known as tea timers. Anjum offers a selection of delightful brews. ‘Digestif ’ —a blend of lemon balm, peppermint, anise, chamomile, lemongrass, orange peel and papaya cleanses the digestive system. Similarly, to energise the senses, Anjum serves a robust tea(aptly named as ‘Energy’) blended with yerba mate, spearmint, lemongrass, ginkgo and ginseng. ‘Tea for Tranquility’ has soothing and restful components like chamomile, rooibos, anise, blackberry leaves, stevia and many more in abundance. Given the popularity of tea and coffee to Indian gastronomic culture, elements of Indian fare obviously take centerstage at Anjum. The live Masala Chai’station offering the quintessential Adrak Wali Chai’and the famed ‘Meter Coffee’ — an anecdote related to the distance between the pouring and receiving in cup — can give Indian tea and coffee lovers lots of joyous moments. High ceilings, ornate handpainted murals and open spaces make Anjum the ideal extension of the hotel’s lobby. ○

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Four Seasons’ Wine Bagged Bronze at Decanter Asia World Wine Awards Four Seasons’ wine has bagged the bronze at the first ever Decanter Asia World Wine Awards. The name of the wine is Barrique Reserve Cabernet Sauvignon. The flagship brand of USL Wines was declared one of the best red wines amongst the excitement and applause. A produce from Sahyadri Valley in Maharashtra, this award winning wine has been matured in oak barrels and created at the state-of-the-art winery of Four Seasons in Baramati, located near Pune, from French grapes. Winner of many awards in the past, Four Seasons wines’ constant endeavour is to produce world class wines in India that go with every season, suit every cuisine and cater to all palates. This recently won title by Four Seasons is expected to change the positioning of Indian wines on the global map. The Barrique Reserve Cabernet Sauvignon has a complex aroma – crushed blackcurrant and a touch of spice on the nose, with a touch of mint. The rich wine goes well with dishes like roasted ham, tenderloin, rack of lamb and even roasted vegetables. Old cheeses like comte, beaufort and abundance also pair well with this wine. “This is a proud moment for us as it reaffirms our belief of being on the right track and producing a wine in India that is capable of receiving global recognition and being appreciated by people, not only in India but by people in traditional wine drinking countries as well. The Decanter Wine Award, which is an initiative of Britain’s Decanter Wine magazine, is one of the most prestigious awards given out in the category of wine in the world today,” asserted Abhay Kewadkar, the Chief Wine Maker and Director, Four Seasons’ wine.

Hammer Food & Beverage Business Review

Oct-Nov ’12

NEWS SCAN

China Doll — A New Host to Hunan Cuisine In the array of international cuisines, Chinese cuisine is one of the most popular cuisines, both amongst the classes and the masses. Buoyed by the demand in the Indian F&B industry, many restaurateurs and Chefs are identifying cuisines from different provinces of China so as to create a niche in Chinese cuisines. A new restaurant in Delhi named China Doll has given Chinese cuisine a new dimension by focussing on Hunan cuisine. Blending customary styles, essences, ingredients, preparation and presentation techniques from Chinese culinary culture, with the practiced hand of the highly specialised team of Chefs, China Doll is showcasing its patrons an exclusive reinterpretation of contemporary Chinese cuisine. Executive Chef Zhu Can of China Doll is known internationally as a master of Hunan, Guangdong, Cantonese and Sichuan culinary styles. The iconic Chef ’s past history is replete with credible markings, owing to his penchant for quality and service excellence. With various successful restaurant launches under his belt, Chef Zhu has garnered several accolades to his name. Though Hunan cuisine with a history of more than 2,100 years from Xiangjiang River Valley represented by Changsha finds prominence in the menu, China Doll offers various other facets of traditional Chinese cuisine from various other parts of the country, such as Guangdong and Sichuan. The menu is best described as an ideal mélange of gastronomic fares that takes visitors on a flavourful journey through the prime epicurean regions of China. Here you can relish the exhaustive and excellent culinary fare whose some of the highlights range from the succulent Hunan steamed pork to the flavours of sliced lamb Changsha style to the savoury steamed fish Hunan pickle chili to the dry pot vegetable, all of which can be washed down by a selection of finest wines from around the globe. The ample showcase of flavours is complimented well by the décor that adorns the restaurant and the terrace lounge at China Doll. The restaurant area flaunts a harmonious blend of nature’s primary elements. Elegantly carved wooden furniture, richly upholstered in hues of imperial gold, dot the floor surrounded by water bodies. Copious amounts of natural light spills into the space through the glass walls; the retractable ceiling withdraws willingly to allow gushes of fresh air, whenever required. The well-stocked bar, situated near the entrance to the space, stretches seamlessly towards a generously appointed ‘step-out’, edged with an end-to end water fountain and complete with a sit out that is illuminated by the soft caress of several candles and brought to life by vibrant yellow bolsters and cushions. According to the restaurateur, Yuvraj Kohil, who is the Managing Director, China Doll, “We have exercised tremendous attention to detail when it comes to our food and the aesthetics of the space where the food is being served in. Here, I chose to create a space where the tastefully appointed interiors exude a contemporary and luxurious welcome feel. Like our cuisine, the elegant design of the fine-dine venue and the contemporary feel of the Terrace Lounge above, represents the rich emulsion of flavours and styles prevalent in the orient, making it both urban and chic.”

Hammer Food & Beverage Business Review

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NEWS SCAN

Japan Meets India at Indyaki

Brown Rice at its Best

The blend of different cooking styles and cuisines has become the talk of the F&B industry. The trend is reflected at Indyaki — an Indian speciality restaurant at Radisson Blu Pashim Vihar. Indyaki has opted the cooking style of teppanyaki—a style of Japanese style of cooking that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate, and yaki which entails grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki. Here, at Indyaki, Indian speciality grills are prepared in front of the guests on teppanyaki grill style. All the scrumptious teppanyaki grills are prepared using olive oil. Modern teppanyaki grills are typically propane-heated flat surface grills, and are widely used to cook food in front of guests at restaurants, which Indyaki has truly adapted. At Indyaki, five course teppanyaki menu is being served. The five course menu has some delectable offerings like chicken charga, roti pe boti, karavalli prawn, chicken apricot kebabs, etc. which deserve special mention. A live cooking theatre has given the guests at Indyaki the opportunity to witness the teppanyaki cooking style, which further enhances their enjoyment.

The health and wellness category is growing at a good pace and consumers are increasingly becoming health conscious and are looking at F&B options which are nutritious and tasty. In this regard, it deserves a mention that the unpolished rice, commonly known as brown rice, has created a decent space in the F&B segment. Best Foods Ltd., one of the fastest growing and among the largest rice companies in the country, has launched Basmati Brown rice. The company has introduced the fine Basmati Brown rice sourced straight from the foothills of Himalayas and other prime rice growing areas in India to add an aromatic experience with every spoonful of rice. Brown rice also known as ‘unpolished rice’ is brown in colour. It is actually how all rice would look before it goes through the entire process of polishing. Brown rice is an excellent source of vitamins and minerals, dietary fiber and essential fatty acids. A single cup provides nearly ninety percent of the daily recommended dosage of manganese, which is needed for energy production. It is also an excellent source of selenium, an antioxidant trace mineral linked to immune health and cancer prevention, and magnesium, which is necessary for bone health, muscle and nerve cell functioning, food metabolism, and the uptake of calcium and potassium. Brown rice minimises colon cancer risk, lowers cholesterol level and provides significant cardiovascular benefits for postmenopausal women. Furthermore, it is a good source of fiber that reduces high cholesterol levels and prevents atherosclerosis and breast cancer. What is more, Brown rice can remain in storage for six months, under normal conditions. Speaking at the launch of the premium range of brown rice by Best Foods, Dr. Ritika Samaddar, Chief Nutritionist, Max Healthcare, said that “The most important thing about brown rice is that it is rich in fiber which is present in the brown bran layer of the grains. The health benefits of a high fiber diet are being stressed by medical experts and this alone is a very good reason why you should eat brown rice instead of the regular white rice. Eating brown rice increases energy and mental stability, as this whole grain is an incredible source of B-complex vitamins. Both brown and white rice have similar calorie, carbohydrates and protein content but they differ greatly in nutritional content.” She further added, “The health benefits of high fiber content foods are numerous. It reduces the possibility of heart diseases, helps avoid abrupt spikes in sugar levels, facilitates digestion and reduces constipation, etc. Some medical tests have indicated that the health benefits of brown rice could include controlling high blood pressure. Besides high fiber content, brown rice also contains other nutrients like, B vitamins, manganese, selenium and iron. By eating brown rice, you will also get the health benefits that such nutrients give to the human body.”

Hammer Food & Beverage Business Review

Oct-Nov ’12

NEWS SCAN

A Concept Tailored to Indian Cooking Electrolux Professional has recently unveiled that a number of traditional Indian dishes like kebabs, biryani, mutton roganjosh, etc. can be cooked across a range of equipments of the company. This new concept is touted as Tandoor Concept by the company, which basically communicates to the culinary professionals that traditional Indian cuisine can be prepared to perfection across a range of equipments of Electrolux Professional. Chef Silvano Costantini, Electrolux Chef Academy Italy, & Chef Varun Bajaj, Corporate Chef, Electrolux Professional Innovation Centre in Gurgaon, demonstrated at the recently held Fine Food India 2012, at Pragati Maidan, New Delhi, that how kebabs & biryani can be made in air-o-steam & airo-convect Ovens. The air-o-convect Touchline, the new boilerless convection oven by Electrolux Professional, was also launched at the Electrolux Food Theatre, being held at Fine Food India. Apart from culinary demonstrations at the Fine Food India, the Tandoor Concept was also shared with Chefs from Delhi-

NCR in a seminar organised at the Electrolux Professional Innovation Centre in Gurgaon, in the very recent past. The air-o-convect Touchline Oven, air-o-steam Touchline Combi Oven, and pressure bratt pan are some of the equipments of Electrolux Professional which are ideal to cook sumptuous Indian dishes. Moreover, in all these equipments, the cooking time for these delectable offerings from Indian cuisine are drastically reduced, which is geared to increase their institutional sales in Indian cuisine restaurants. The objective of the Tandoor Concept is to enable the professional Chefs to cook Indian food to perfection through a range of Electrolux’s equipments. Its success is the product of painstaking research and also of extensive discussions & interactions with Chefs, kitchen consultants, and Electrolux’s clients. Work on perfecting the required technology has been tirelessly going on since late 2010. Efforts were put in to customise accessories and innovate so that the Indian flavours and nuances of the dishes are retained, wafted or highlighted by these equipments.

Sula Unveils Vinoteca in Mumbai Growing grapes and making wines is not the only craftsmanship of Sula Vineyards. Sula has unviled the first of its kind Vinoteca by Sula — perhaps Mumbai’s first authentic Spanish tapas and wine bar. Vinoteca in Spanish is known as ‘a collection of wines.’ The wellstocked bar has up to 70 carefully selected wines in its cellar from both Sula Vineyards and also other internationally renowned brands. Vinoteca by Sula is designed by Mumbai-based Ritu Nanda and Elsie Nanji. It reflects sophisticated, warm and trendy ambience while at the same time remaining true to the essence of a traditional Spanish tapas and wine bar. The centrepiece is an amazing wine bottle chandelier featuring over 300 Sula Riesling bottles that dramatically lights up the inside-outside of the bar. The eclectic music playlists are personally compiled by Sula Vineyards’ CEO, Rajeev Samant, for whom music is a passion. The small plates of delicious, authentic tapas and pintxos are prepared by Vinoteca’s Spanish Chef Silvia Grimaldo, using fresh seasonal produce as well as organic ingredients sourced from Sula Vineyards’ own estate gardens. Diners can also stand and mingle while eating tapas, which facilitates conversation with drinks and food. The wine suggestions at the bar with the appropriate tapas – specially chosen to enhance the flavours — are worth exploring.

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Hammer Food & Beverage Business Review

REPORT

Scaling Latitudes of Culinary Excellence Mosaic Hotels at Noida has recently unveiled its restaurant named Latitude in a new avatar. After exploring cuisines from around the world, Latitude has come a full circle, and is now being presented as a restaurant specialising in Indian cuisines. Earlier it was a multi-cuisine restaurant, known to offer cuisines from various latitudes across the globe, which explains this innovative name for the

restaurant. The much renowned and now renewed restaurant will now serve only authentic Indian delicacies to its loyal and new patrons. After tasting its food, it can be said that the restaurant’s delectable offerings reflect high latitude

of culinary excellence, amidst plush ambience spruced with elegant décor. At the re-launch of Latitude, the exotic assortment of sumptuous starters, main course and desserts made for a wonderful gastronomic fare, which indicated that the connoisseurs of Indian cuisines are expected to have a great time here in the days ahead. At Latitude, you can always wash down these sumptuous delicacies with highend alcoholic beverages to make a hard day coalesce into a heady evening. The Chef ’s interaction with the guests for ordering the food and his recommendations can be described as a personalised touch at the restaurant to ensure perfection to the guests’ expectations. The restaurant will initially remain open during 7 pm–11:30 pm, on all days except Tuesday. A formal dinner for two at the re-launched Latitude costs an affordable Rs.1500 on an average. Sefood Galouti, Murgh Tikka Kali Mirch, Pudina Paneer Tikka, Jhinga Curry@Andhra Ishtyle, Mutton Roganjosh, Home Style

Chicken Curry, Dal Latitude are only some of the plethora of delectable offerings of both vegetarian and nonvegetarian varieties from the Starters, Main Course, and Latitude Classic sections at the re-launched Latitude. Kali Mirch Ki Kulfi, Chocolate Paan, Kesari Thooti are some of the wonderful desserts on offer as a culmination to a satisfying dinner at Latitude. Succinctly, today, the impeccably Indian Latitude is an Indian cuisine specialty restaurant; exuding contemporary yet ethnic Indian feel. It comes across as a haven for those who seek a rather special experience with every moment spent on the table.

Confectionery Market to Grow in India According to a knowledge consulting solutions company, Netscribes Inc., the confectionery market in India is expected to witness a steady growth in demand in spite of the ‘indulgence product’ tag. The report of Netscribes identifies trends in the confectionery industry such as the growing gifting culture and the use of confectionery products as a replacement of traditional sweets. An analysis of the socio-economic factors boosting the growth of confectioneries include the growing gifting culture, low per capita consumption of confectionery, rapid urbanization, growing retail market, growing income and consumption, developing rural sector and marketing campaigns. Moreover, the rural market is also a major contributor to the Confectionery industry due to its massive demand and

consumption in terms of volume. This is further facilitated by the penetration and availability of confectioneries at different price points along with the

increased disposable income amongst consumers. According to the report, all these factors indicate a bright future for the confectionery market in India. The report goes on to highlight the various aspects of the Indian confectionery market by segregating it

Hammer Food & Beverage Business Review

on the basis of product types i.e. sugar confectionery, chocolate confectionery and chewing gums. It contains a brief overview about each category along with their respective market sizes. Information on the chocolate companies, the boiled sugar candy market and other aspects of the market in terms of products are provided in the exclusive report. The major trends identified in the confectionery sector include events, functional confectioneries, packing variations, new launches, innovation in products, creative advertising and corporate activities taking place in the industry. The key challenges for the confectionery industry, according to the report, include rise in ingredient prices, rise in packaging costs, regulatory challenges and the fake confectionery products in the market.

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REPORT

Celebrating the Sub-continent’s

Culinary Diversity

olkata is not only the cultural capital of India, it is also the food lovers’ haven. The city’s rich and vibrant gastronomic legacy has space for lovers of varied cuisines. Veda, the newly opened stylish Indian restaurant, is one of the important recent additions to the culinary landscape of Kolkata. Its sumptuous delights are geared to satiate the palates of the diners in Kolkata or those visiting the City of Joy for business or leisure. It is located at Park Street, which can be construed as the high point of Kolkata’s culinary geography. Spread across 4000 sq.ft, the restaurant is characterised by grand interiors and delectable food. The restaurant has been broadly conceptualized by the renowned fashion designer, Rohit Bal and the Chairman of Gateway Hospitality, Alok Aggarwal. “We have brought Veda to Kolkata to give the connoisseurs of taste the delectable moments with passion and sophistication. This is our first venture at the City of Joy and we are very hopeful about its mass acceptance,” confirmed Aggarwal. CEO & Culinary Adviser of Gateway Hospitality, Raminder Bakshi leads the business vision at Veda. Reflecting an insight of culinary expertise, he said, “The process of selecting, presenting, modifying and redesigning the best recipes from India at Veda has been immensely gratifying. I have kept the end consumer’s taste preference as a priority at every stage and blended it with my ethos of producing healthy Indian food with a contemporary twist,” said Bakshi, reflecting an insight of culinary expertise. The cuisine at Veda marries the traditional with the contemporary. The forgotten ancient recipes that might have faded from memories are given a new lease of life here at Veda, with fresh culinary expertise. The restaurant offers a panorama of Indian tastes. At the Veda the flavours and textures are as subtle

and rich as the diverse tastes of the subcontinent. The Indian cuisine at Veda is characterised by the variety of spices and techniques used to prepare an assortment of culinary delights. In the Indian sub-continent, the palate of every region differs from the other, and it is this ethnic diversity in the sub-continent’s culinary culture that the restaurant celebrates. The ambience and décor at Veda can be together described as ornate, elegant and exquisite. The interiors at Veda present themselves as an amalgamation of the elegantly simple and the exquisitely ornate. The rich red bricks, soft strategic lighting, flickering shadows and the low intensity chandeliers together create an earthy and yet an ethereal feel. The dome in the centre of the restaurant is embellished with thekri; a special craft that uses glasswork from the arid regions of Rajasthan. The same element is found in the pillars and the wall coverings of the restaurant too, while the black leather high backrest emphasises upon the Winchester style seating arrangement, reminiscent of the days of Raj. The earthy glow of Veda exudes an opulent warmth and charm, that is reflected in the red brick walls and the flickering light of the chandeliers, falling softly yet brightly.

Hammer Food & Beverage Business Review

Oct-Nov ’12

REPORT

PROMOTING EUROPE’S TASTES TO INDIA

he European Union, Ministry of Agriculture, Food and Environment of Spain, and FIAB (Spanish Food and Beverage Industry Federation) have launched a program to promote European food & wines in India. The European Programme titled ‘European Quality Foods: Eating with your five senses’ will develop concrete actions to encourage five European cuisines in India. The project is designed for three years. Over the last few years, the demand for European food & beverage products in India has grown significantly. To explore this market, the European Union, the Ministry of Agriculture, Food and Environment of Spain, and the Spanish Food and Beverage Industry Federation (FIAB) are going to promote European food & wines in India, during the ensuing three years. The programme

is endeavouring to bring into the Indian market the pleasure of acknowledging and understanding the European gastronomy, directly and indirectly for the final consumers as well as for the professionals of the F&B industry. The programme aims to increase the knowledge of European food products & wines through various promotional activities every year. Some of them are to be addressed to the professionals in the industry, while others are to be targetted at the final consumers. Overall, this three-year-long programme intends to promote the European food and wine products through various facets, focusing on educating Chefs and Chefs’ students, importers, distributors and retailers, hospitality management professionals as well as final consumers. Like cuisines of other rich cultures, European food products and beverages are also not only endowed with qualities that make them unique and recognisable for their tastes, but also for their other sensory attributes like sight, hearing, smell and touch. Therefore eating with one’s five senses make sense, if one wants to derive a holistic enjoyment from these

Hammer Food & Beverage Business Review

exotic food products and wines, being promoted in India. Here it deserves a mention that the food & beverage industry in Europe is worth 134,000 million euros, with annual growth reaching 14 percent, and is expected to generate a multiplier effect through the expansion of modern retailing. On the other hand, food retail in India is valued at 236,000 million euros and a total of 12 million points of sale. However, the penetration of modern retailing in India is very minimal; it constitutes only 7-8 percent of India’s total trade, and is limited largely to the metros and state capitals of the country. This offers great potential for the retail business of European food & wines, in the rapidly growing Indian retail market. The ‘European Quality Foods: Eating with your five senses’ does not seek to promote particular brands, but is intended to promote the consumption of European food products and wines in India through generic promotion, by

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stimulating their interest among the end-users and enhancing their knowledge in different distribution channels. The products have to meet three essential requirements in order to be promoted. Their origin must be typically associated with the European Union countries, they must have high consumption potential in Indian climate, culture and food habits, and they must be the staples of the Mediterranean diet. In the recent past, the programme conducted nine workshops over three days at Anapoorna — World of Food India 2012, which was held in Mumbai, during 26th-28th September. Each workshop focused on a unique yet traditional diet and style of European gastronomy. One of the workshops was named ‘Arte de Vino’ where people participated in wine tasting while the sommelier imparted knowledge about the significance and importance of pairing the wine with different meals. Together, these workshops served as a commendable platform to meet and disseminate useful information for the professionals from the food & beverage industry. Another workshop was termed as European Masala, which was hosted by an experienced Chef named Neeraj Gurung. He prepared an Indo-European dish of saffron, rosemary and thyme kheer. This workshop successfully accomplished to enhance the sense of smell as the mixture of aroma of Indian and European spices wafted through the air, throughout the fair. Succinctly, the European Pavillion at Anapoorna accomplished to attract hundreds of people through workshops on quality European food by specialised Chefs. Now the programme has brought to you the European Wellness Parade across Gurgaon, Delhi and Noida, which can be a learning experience for families about European cuisine. The promotion would be showcased in the form of a ‘caravan,’ which will be covering the Ambience Mall in Gurgaon(during 24th25th November), DLF Promenade in Delhi(during 1st-2nd December) and The Great India Palace in Noida(during 8th9th December). Completely open to the public, this opportunity of content-based entertainment along with valuable information and experience about European gastronomy is an ideal way to promote European food & wines directly to the end consumers. Delhi/NCR would now be having an opportunity to experience the unique ingredients used for European gastronomy through European Wellness Parade. The activities conducted in the European caravan will consist of games like blind smelling test, quizzes about different ingredients used in different recipes, information about European food ingredients, recipes, etc. Of course, there would be lots of fun too at these events. I

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Hammer Food & Beverage Business Review

PROFILE

Earnest on Exploring the Indian Market

Are you envisaging tailoring your hotel equipment and retail products to suit the food & beverage preferences for the Indian market?

Presently, we are not making any such endeavors but if we feel there is a need to tailor our products to suit Indian preferences, we would surely undertake such an initiative. We are exploring in what creative ways we can generate greater business from the growing Indian hospitality market.

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situations; not to just meet the relevant standards and requirements, but to exceed them greatly.

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Our coffee machines business unit develops, produces and distributes professional, fully-automated high quality systems, which are used for making coffee and coffee specialties. We have a global presence in our coffee machines business, and our coffee machines are primarily targeted at the hotel and catering industries. Schaerer and WMF branded coffee machines experience rampant usage in a wide range of settings, across the globe.

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What about WMF’s coffee machines business unit

What are WMF’s business expectations from 2012?

In 2012, wmf group is aiming for ambitious annual sales figures of over 1 billion euro, out of which half a billion is expected to come from the foreign markets.

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Our Cool+ handle technology, which is used in WMF cookware series, deserves a special mention in this context. This is about keeping the handle temperature as low as possible in all practically possible cooking

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Tell us about one of WMF’s seminal innovations in its cookware series

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Our impressive range of cooking utensils is preferred by a plethora of professional cooks and Chefs across the globe. Our cooking utensils are not subjected to be thwarted by knocks and scratches. Overall, our products catering to the F&B industry are product of innovations. For example, our cutlery not only looks appealing but is extremely user-friendly. Similarly, our cooking utensils afford better cooking and attractive dining. And with each new kitchen products we pursue our aim of making your life taste just that little bit better.

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Throw some light on your products catering to the F&B industry

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India is a booming market, with fivestar hotels being opened with high frequency. It has great market potential for us as compared to the European markets, which has become saturated. In India’s hospitality industry, the demand is increasing by more than enough to absorb the increased supply.

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How do you gauge the potential of the Indian market as far as demand for hotel equipments goes?

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We have been having presence in India since the last eighteen years, out of which the last five years have seen lots of changes in terms of evolution of the Indian market. Today, the Indian hospitality market reflects great growth potential. With lots of five-star hotels coming up in India, we are encouraged to have great hopes for the Indian market. The Indian market is more priceconscious, whereas Germany’s market is more quality conscious and is more focused on getting good value for money.

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Since how long WMF has been having its presence in India? What in your opinion is the essential difference between the Indian and the German market?

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The focus of our professional hotel equipment business unit is hospitality with style. This business unit of ours stands for high quality cutlery and table and serving ware for the upmarket hotel and catering industries. With premium products from the Boehringer Gastro Profi, Hepp, and WMF brands, which are spruced with Boehringer Gastro Profi’s comprehensive range of services, our professional hotel equipment segment is geared to provide solutions to the myriad challenges facing the catering and hotel business. Here it deserves a mention that our professional hotel equipment business unit posted a healthy growth of 10 percent in 2011, as compared to its last year.

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What is the focal point of your professional hotel equipment business unit?

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With presence in the realm of consumer goods, WMF retail, consumer electric, professional hotel equipments, and coffee machines, WMF Group stood tall among global corporate players with its total consolidated sales of 979.4 million euro in 2011. From professional hotel equipment alone the conglomerate fetched a more than impressive sales of 83.4 million euro during the last year. This success story of WMF, which sprouted in 1853 from Geislingen/Steige, Germany, has been turned into an epic novel of sorts, with presence in three centuries. Recently FBR had the opportunity to interact with Thomas Heinen, Managing Director – Professional Hotel Equipment, WMF Group, to get some insight about its business in India, pertaining to the business of food & beverage and hospitality. The excerpts of the interview follow:

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Hammer Food & Beverage Business Review

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Hammer Food & Beverage Business Review

COVER STORY

Mexican

Cuisine for India Mexican cuisine is spicy, diverse and tongue tickling, having culinary attributes that Indians cherish. But this cuisine is yet to take roots in the majority of the country’s restaurant goers’ palates like say Chinese cuisine. This is strange considering that Indian F&B industry, over the years of globalisation, has already embraced a variety of international cuisines. One of the reasons why it is taking so long for the cuisine to prove popular in India is because Mexico doesn’t feature prominently or regularly on the Indian leisure and business tourists’ itinerary. But despite that Ashok Malkani finds that slowly but surely Mexican cuisine is gaining popularity in the country as the younger generation is now craving for more than the nachos and tacos. They are interested in partaking authentic and uncommon Mexican food, than ever before. However, this interest is not growing by the way that it should. If marketed well, Mexican cuisine can make great business sense in urban India.

Hammer Food & Beverage Business Review

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COVER STORY

any know that tacos are big hit in Sweden, that fish tacos have been big hit in Australia for nearly 40 years now, that Mexican restaurants are dotted across the Europe, but what few know is that tacos are also proving to be a big hit in urban India since Taco Bell has ventured into the country a couple of years ago by opening their first fast food restaurant in India, in Bangalore. On an average day, this Taco Bell outlet, which is located inside a shopping mall teeming with shops selling a wide variety of western goods, gets some 2,000 Indian guests. Here it deserves a mention that Taco Bell is one of the renowned brands of the Yum! Brands Inc., which is the company behind KFC and Pizza Hut. However, at the Taco Bell outlet in Bangalore you can get an American version of Mexican food, but not authentic Mexican cuisine. Mexican food can be broadly demarcated into three categories — Tex-Mex, New Mexican and traditional. “The great majority of Mexican food served in Pune and most of the other places in India are TexMex, which synthesises tastes of Texas with those of Mexico. However, at The Bridge, we serve only authentic Mexican food. In fact, this is the only star place in Pune serving genuine Mexican cuisine,” said Sujit Gopinath, F&B Manager, Radisson Blu Hotel Pune Kharadi, which has recently started The Bridge, an authentic Mexican specialty restaurant. Authentic Mexican dishes are all about creatively combining meat,

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vegetables and spices to create sheer delight of an inimitable cuisine. The traditional Mexican cuisine has recipes characterised by intense and varied flavours, spices and a wide array of colours. One of the traditional ingredients of Mexican cuisine is chile pepper, which is largely responsible for the vibrant colours of authentic Mexican dishes. Mexican foods have corn, cheese and chilies, which are Indian favourites. While enjoying Mexican cuisine, dairy products like sour cream, milk, or ice-cream can help cool the fire in your mouth. “Mexican cuisine is fiery, sumptuous food that goes hand in hand with good times and good friends, which gels well with our casual way of life,” added Gopinath.

A Sumptuous Tradition Mexican cuisine is the amalgamation of diverse culinary traditions.

Hammer Food & Beverage Business Review

Colonisation and trade were responsible for early influences towards shaping up of the character of Mexican cuisine. The culinary tradition of the Mayan Indians was one of the earliest influences on the Mexican cuisine. Mayan Indians were nomadic hunters and gatherers, and their diet included raccoons, rabbits, armadillos, deer, rattle snakes, iguanas, pigeons and many other forms of life, which we Indians do not eat so commonly. They also ate tropical fruits, beans and corn. Some traces of the culinary character of the Mayan Indians are still retained in Mexican cuisine. During the Aztec empire’s reign, chilli peppers, honey, and chocolate made entry into Mexican cooking traditions. In fact, Aztecs can be credited for the invention of chocolates, which today is a great joy and well as a huge industry. In 1521, Spain invaded Mexico’s geography. Soon began Spanish invasion into Mexican palate. However, the second invasion came automatically and voluntarily, and was tasty. Due to Spanish influence, meat of sheep, pigs and cows entered Mexican cuisine. The Spanish also introduced dairy products, garlic, wheat, myriad herbs and spices to the already rich Mexican culinary mosaic. Eventually, the Spanish influences led to the creation of delectable dishes like lomo en adobo (pork loin in a spicy sauce), chile rellenos (large, mildflavoured chilies stuffed with cheese, beef or pork), and the quesadillas, which have been an integral part of the

COVER STORY Local Influences

traditional Mexican cuisine since centuries. During the 16 th century only Mexican cuisine experienced the amalgamation of traits of cuisines from Caribbean, South American, French, West African and Portuguese and eventually assumed a matured diverse character. No wonder, Mexican cuisine is regarded as one of the most varied cuisines in the world. Perhaps only Indian and Chinese cuisines can match the Mexican cuisine in terms of variety. The French invasion of Mexico led to French introduction of a wide variety of baked products in Mexico. The Mexican sweet breads and bolillo are some apt examples of French connection in Mexican gastronomic legacy. The French cooking techniques also did cast an influence on traditional Mexican cooking ingredients like squash blossoms and avocados, to create wonderful and perennial tastes. A nineteenth century menu, which dates back to 1865, points towards French influence on Mexican cooking. The menu is in French. The menu has the provision of washing the delectable offerings of the five course meal with champagne, and French, Hungarian and even Rhenish wines. Without a brief exploration of TexMex, the evolution of Mexican cuisine wouldn’t be complete. Here it deserves

a mention that Tex- Mex, which is quite popular all over the world and is a twentieth century phenomenon, is often mistaken for authentic Mexican food. Tex-Mex can be derived as a combination of the words ‘Texan’ and ‘Mexican.’ It first appeared in print in 1945, and popularly refers to the adaptation of Mexican dishes by cooks from Texas. One can say it is the merging of the elements of two culinary traditions to create a modified Mexican culinary fare for the modern generation. Tex-Mex food might be described as US-inspired Mexican food, or Mexican food whose authenticity has been diluted by Texan influences. TexMex restaurants first began to emerge outside the south-west region of the US, in cities having sizeable Mexican populations. Tex-Mex began to gain popularity in the 1970s.Diana Kennedy, the renowned culinary expert from Mexico, can be credited with giving Tex-Mex fare its respectability and trendy appeal. In the US, these foods appealed to the younger generation, which the upwardly mobile urban India is now lapping up. Tex-Mex cuisine is dominated by meat, beans and spices. Here it deserves a mention that nachos, crispy tacos, crispy chalupas, chili con queso, chili con carne, chili gravy and fajitas are all Tex-Mex introductions.

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With Mexican cuisine having such a rich and varied history it is little wonder that the food from Mexico is so appealing. Yet why do we seem to get stuck with imitation tacos and enchiladas? Yes it is true that tacos, nachos and enchiladas are gaining presence in fast food joints across urban India, but you can’t expect a Mexican to recognise their localised tastes, which are often laden with features like Szechwan sauce and paneer. Recently I got to taste a quesadilla in a popular Mumbai restaurant, which tasted not much different from your cheese kathi roll. Indianisation of the cuisine is, sadly, the story in most of the restaurants serving Mexican food in Mumbai. There are very few restaurants in the city serving authentic Mexican cuisine. Like most culinary imports, this tongue tickling cuisine has been found to be extensively localised. In our bid to localise, we often compromise on the authenticity of tastes, and authentic Mexican cuisine is not only casualty of such a global-local dichotomy in India. Mumbai, Delhi, Bangalore are known to have the most global palate in the country with their widely travelled residents, and there is a sizeable section among them who welcome authentic versions of any new cuisine with open arms but few intrepid restaurateurs seem to have seriously considered introducing authentic Mexican cuisine in these places though its flavours are closer to the Indian taste buds than of several other international cuisines. The demand for Mexican cuisine is rising in India, though not by a significant extent, but the supply is lacking to match up to this demand.

Serving Authentically However, there are some enterprising restaurants who are attempting to bridge the gap. One of them is the newly opened Taco Fresco, the franchised outlet of the Chicago-based Mexican restaurants. Taco Fresco specialises in Mexican favourites like tacos, burritos, quesadillas, and tostadas, which are served up quick, fresh, and healthy. “I missed the Mexican food on my trips to India and Szechwan tacos were

Oct-Nov ’12

COVER STORY no substitute,” voiced Sayeeda Kurlawala, one of the owners of the restaurant. The 28-year-old banking professional from Chicago who nursed the desire to enter the restaurant business, rightly thought that Mumbai needed authentic Mexican cuisine. “The response has been extreme. Those used to having Mexican food with local influences are seeking those items, whereas those who have authentic Mexican food in the west are loving our offerings,” explained Sayeeda. Yes, people habituated to have Indian Mexican can get disappointed at Taco Fresco. They won’t find tacos filled with rajma or enchiladas stuffed, topped and encompassed with cheese and ketchup here. At Taco Fresco, if you order a taco you will get a tortilla with chopped tomatoes, onions, Chihuahua cheese with a red and green salsa on the side. If Taco Fresco is one of the few restaurants to offer authentic Mexican food in Mumbai, Delhi has its Sancho’s, where you can get authentic Mexican cuisine. In fact, Mumbai had

Oct-Nov ’12

two famous Mexican joints in the past, which are The Oberoi’s Casa Mexicana, and The Taj President’s El Mexicano. El Mexicano used to serve traditional Mexican dishes like chicken in chocolate sauce, tamales (a wrap made of a dough called masa and stuffed with meat and vegetables), corn fungus, pipián verde (a sauce made from pumpkin seeds), mole poblano (a thick sauce made of chillies such as ancho, mulato, pasilla and chipotle,

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which is commonly had with chicken) among others. “Speaking about Mexican food, I may add that since Mexican food is spicy it is a wonder that it has not yet become very popular with Indians with their penchant for spices galore. For example, there was a scarcity of great Mexican flavours in Pune until the recent past, and there was a need to have a stylish Mexican eatery set in this attractive city,” stated Sanjay Singh, General Manager Radisson Blu Hotel Pune Kharadi. The Bridge has taken shape from this need. Rich and authentic Mexican culinary culture has inspired the delicious burritos, tacos, enchiladas and fajitas at The Bridge that are both fiery and tasty. “Mexico has an awesome variety of exciting and vibrant flavours to offer to India, and our endeavour is to deliver authentic Mexican food to our guests, which is far removed from the heavy and greasy so-called Tex-Mex options. The exciting and refreshing culinary culture of Mexico has inspired our creations. Our Chefs enjoy mixing

COVER STORY

these authentic Mexican flavours with a dash of Pune’s special vibrant gastronomic spirit. We combine fresh produce from local farms and also use imported unique flavours of habenero chilies, montery jack cheese, vineripened tomatillos and ancho sauce from Mexico,” elaborated Gopinath. If you have a passion for Mexican cuisine try The Bridge’s Tortilla Soup (puree of tortilla flavoured with tomato & Mexican oregano), Habenero Marinated Buffalo Wings (chicken wings tossed with habanero barbeque sauce) or Honey Chipotle Glazed Chicken Skewers (grilled chicken skewers flavoured with honey & chipotle sauce) for starters. You can also feast on their delectable nachos, burrittos, quesadillas, enchiladas, sizzling fajitas, and tacos.

A Healthy Character With people becoming increasingly health conscious the question that would likely to arise among the minds of Indian restaurateurs toying with the idea of starting an authentic Mexican restaurant is how healthy is Mexican food, as it is infused with all those spices? Well the answer is simple; Mexican food is healthy despite its by and large spicy nature.

It can be had without any health compunctions and apprehensions. A great many authentic dishes from Mexico are low on calories and fat; they are also high in vitamins and minerals. In fact, very few authentic Mexican dishes have high fat and calorie content. Traditional Mexican dishes, unlike their misinterpretations by many fast food outlets, are spruced with lots of nutrients. Who would doubt the health quotient of peppers, onions, tomatoes, and corn, which are the ingredients of many Mexican recipes? Chilli, oregano, cilantro, epazote, cinnamon, and cocoa are among the most frequently used herbs and spices in Mexican cuisine. Corns and beans are the staples of typical Mexican foods. Corn is used for making masa, a dough for tamales, tortillas, gorditas and many other corn-based foods. Squash and chili peppers also play important roles in Mexican cuisine. Like Indian dishes, many Mexican dishes also comprise of garlic and onions. However, it seems like what we did to Chinese cuisine, we are eager to replicate that experiment for Mexican cuisine too. But our eager efforts to present Indianise versions of Mexican dishes will not help us to get their health benefits.

in different regions of the country have together influenced the Mexican cuisine to vary in flavour, style and content from one region to another. Every region of Mexico has its culinary specialties. For example, the north of Mexico is famous for its grilled meat, arrachera cut, and flour tortillas. The Oaxacan region of Mexico is famous for its tamales, moles and tlayudas, while the mountainous regions of the western Mexico are known for their goat birria (goat in a spicy tomato-based sauce). Then the spicy vegetable and chicken-based dishes from southeastern Mexico, where culinary traditions are flavoured with Caribbean influence, are renowned. In the Yucatán, a singular sweetness is present in the widely used local produce along with an unusual love for achiote seasoning. One of the highlights of the gastronomic character of Yucatin Península its Cochinita pibil (also puerco pibil), which is a traditional slow-roasted pork dish from the region. When you enjoy pozole, menudo, barbacoa, or carnitas, you get to savour the unique flavours from Central Mexico region. It is about time India gets to explore the rich, authentic and diverse flavours and tastes from different regions from Mexico in a much more frequent and extensive manner. Are India’s creative restaurateurs listening to the whisper of this comparatively unexplored business opportunity? ■

Different Tastes However, like many great cuisines of the world, Mexican cuisine also doesn’t have a homogenous character. It would not be wrong to say that there is no one Mexican cuisine, but different forms of Mexican cuisines. Like the diversified nature of Chinese cuisine comes from different regions – Szechuan, Cantonese, Mandarin, Hunnan, etc. – the Mexican food also largely varies from region to region, despite some basic common traits. The large size of Mexico, its climatic variations from one region to another, the ethnic diversity among its indigenous population, and the varying degrees of Spanish influence

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Oct-Nov ’12

BUSINESS

Wafting Aroma

The

Several socio-economic and socio-cultural factors, and a demography skewed in favour of young population have concertedly contributed to the growth of coffee café culture in India. The stand-alone coffee houses, which are dwindling in numbers from the metropolitan landscape, are fast becoming reminiscent of a long-lost era; characterised by innocence, romance, and rebellion. They are getting replaced by sleek and business like coffee café retail chains, which are serving as ideal backdrops for rendezvous and as well as business parleys for a new age of upwardly mobile India. These hangout zones of today are offering innovative range of coffee concoctions along with an impressive array of appetising snacking options, which the Indians attuned to globalised tastes are simply lapping up. The future for the coffee café retail chains in India seems warm and inviting. The burgeoning retail coffee market has lately experienced the entrance of many foreign players to capture a market share, which has strengthened the aroma of competition, that is sure to waft across in the days ahead. Here Swarnendu Biswas explores and examines the reasons and character of coffee café culture in India, and also tries to fathom the future trends in this direction.

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Oct-Nov ’12

BUSINESS

n India, the production of coffee is primarily concentrated in the three southern states of Karnataka, Kerala and Tamil Nadu, with Karnataka leading the way by accounting for nearly 53 percent of the country’s coffee production. It is followed by Kerala which contributes to 28 percent of the country’s coffee production, and Tamil Nadu accounting for 11 percent of the total country’s coffee production. There are approximately 250,000 coffee growers in India, out of which 98 percent are small growers. India’s estimated coffee production during 2011-12 was around 3,14000 tonnes, but according to Jawaid Akhtar, Chairman, Coffee Board of India, more than 70 per cent of the coffee produced in the country is channeled towards exports. Italy, Russia and Germany are the largest buyers of coffees exported from India. India accounts for 4.5 percent of the total coffee production in the world. During the 2012-13 crop year, India’s estimated coffee production would be 3.25 lakh tonnes

A Pan-Indian Brew However, presently the popularity and the consumption of coffee in India are no longer concentrated in its southern states. The demand for coffee consumption is showing appreciable increases across our nation, which has been traditionally a nation of tea drinkers. According to Akhtar, the coffee consumption in India has been growing at a healthy rate of 5-6 percent annually, on an average. This is

marked improvement from the pre 2000 figures. Between 1951 to 2000, the net domestic consumption of coffee in India increased by only 2 percent per annum, on an average. What is of more significance is that the proportion of occasional coffee drinkers in the country has shown an increase in the last few years in the non-south regions, a section which the coffee café retail chains would not be naïve enough to not explore upon. Presently, the annual coffee consumption in India is 100,000 tonnes. What is relevant that most of the growth in India’s coffee market is taking place in the non-traditional coffee drinking areas, where coffee is evolving or has evolved as a lifestyle drink. “Over the

past few years, coffee has transitioned from being a traditional beverage consumed mainly in South India, to a beverage with a national presence, consumed in several forms and retail formats. Between 2003 and 2008, coffee consumption grew in the non-south regions at 42 percent annually while it did grow at 3.5 percent per annum in the southern states,” explained Akhtar. Overall, coffee has now emerged as a trendy beverage with a national presence, and the trend of many tea drinkers in the country making a smooth transition into being coffee drinkers is also taking shape. Neither does the appeal of coffee among the Indian coffee connoisseurs limited to the historically famed Indian filter coffee or for that matter, the espresso coffee. Though Indian filter coffee, which is a sweet milky coffee made from dark roasted coffee beans and chicory, in the ratio of approximately 80:20 respectively, has been a commercial success since the 1940s and is still very much popular in the southern states of India, the country’s taste for coffee has evolved to become more exotic, cosmopolitan and diverse in character.

Young and Others These days, many of the young and even the not so young crowd in the sleek coffee cafes are seen sipping Americano, Mocha, Cappuccino and many other exotic styles of this invigorating brew, which not so long ago were foreign to the then comparatively insular and conservative tastes of India. And the visitors to these sleek coffee

Oct-Nov ’12

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BUSINESS with exotic desserts are playing new music on the taste buds of a new generation of Indians. But importantly, these café chains are also selling a holistically classy experience to the increasingly lifestyle conscious crowd. This experience comes across as a unique combination of food and brews with ambience and decor.

Here Comes the Players

café outlets, which are also doubling up as restaurants serving breakfast, lunch and dinner options, are not only young upwardly mobile crowd. Though this boom in retail coffee café chains is fostered by India’s well-heeled segment of youth population who view visit to these cafes as extension of their lifestyle choices, but these cafes are not only frequented by students and young professionals, but also by middle-aged and over the hill persons. In today’s India, not only the upwardly mobile crowd in the metros, but also the aspiring middle aged and middle class population in tier-I and tier-II cities are seen increasingly perceiving a visit to a café and or a restaurant as not only an eating out option with exotic coffees, but also as a lifestyle option. This evolving sociocultural trend has also fostered the growth of coffee café culture in India.

The Causative Factors The increase in extent and variety of coffee consumption across the country, across various consumer profiles, especially in urban India, is the product of rising disposable incomes in select pockets of Indian society, and also the product of rising familiarisation of urban Indian society towards global food & beverage trends. More particularly, the increased familiarity with the global brewing flavours on more number of Indians than ever before as a result of the spread of globalisation has contributed greatly to the maturation of the coffee drinking culture in the country.

These factors have also perhaps contributed or rather snowballed into the retail coffee chain revolution, but along these factors, a predominantly young India; many of whom are very much lifestyle conscious, and also the perceptible lifestyle changes in the middle-class segment and upwardly mobile segments of urban Indian society have also played their roles in giving momentum to the ongoing coffee café culture. Not only the increasing demand for coffee consumption has induced the trend of coffee café culture across the country but the mushrooming of coffee bars and cafes in turn have also played its role in making coffee the lifestyle drink of new-age India. However, whether initially the supply followed demand or the demand was created through changing the supply pattern is a matter of debate. Succinctly, the growth of the coffee café culture is not only due to the increasing consumption of coffee in India, in the recent years. It is also because of the globalisation influenced lifestyle changes in the upwardly mobile young metropolitan India, and the swift percolation of this trend across various social strata among the urban middle class India. These cafes are garnering popularity for not only providing exotic coffees in hot and cold options, which are complemented with an array of sumptuous bakery products. These cafes are also introducing several innovative concoctions where varied coffee beans

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Presently, the Indian coffee retail market stands at $200 million and it is experiencing an annual expansion of 1520 percent. The retail revolution of the coffee cafes in India can become easily evident from the astronomical growth of two early bird players in this segment — Café Coffee Day, and Barista Lavazza. The first CCD outlet was set up on July 1996, at Brigade Road, Bangalore and within one-and-half decade this organised retail café chain giant is having 1407 outlets across the country, with aims to increase this number to 2000 by 2014. The retail café chain has also initiated a Rs.400 crore domestic expansion plan and will open around 300 new cafes during the ongoing fiscal. The chain has presence in 28 states of the country. In 2010, Café Coffee Day accounted for a 75 percent share of the Indian retail coffee market. Cafe Coffee Day has also launched its outlets in Karachi, Vienna, Dubai, and Prague. Barista was established in February 2000 to recreate the ambience and experience of the typical Italian neighborhood espresso bars in India. In 2007, Lavazza acquired Barista Coffee Company limited and post the completion of the brand integration process, all Barista Espresso and Barista Crème outlets across India are known as Barista Lavazza and Barista Crème Lavazza respectively. At the last count, the Barista Coffee Company Limited has over 200 Barista Lavazza Espresso Bars and Barista Lavazza Crèmes in over 30 cities across India. The chain has plans to open 25 additional outlets in India, by the end of 2013. Besides the Indian sub-continent, Barista Lavazza also has cafes in locations across Sri Lanka, Oman and the UAE Seeing the burgeoning business of retail coffee chains in India, many international players have entered the country to have a share of this growing market. The UK-based Costa Coffee, which is the second biggest coffee chain in the world with presence in 25 countries, has been wafting its aroma among the

Oct-Nov ’12

BUSINESS coffee consumers of India since the last seven years. In fact, it is the first international coffee chain which entered India, in 2005. The chain recently opened its 100th outlet in India, in Mumbai, and is on a rapid expansion spree. Within the last two years of its presence in India, Costa Coffee has come up with 65 outlets in the country. “I think we have created an international coffee culture in India and we plan to exploit this by opening a minimum of 50 stores a year,” asserted Andy Marshall, Managing Director, International Markets, Costa Coffee. Apart from having presence in Delhi, Mumbai, Bangalore and Pune, the international coffee chain will have presence in Chennai, Kolkata, Hyderabad and Chandigarh within the next two years. Besides Costa Coffee, there are several other international players who have made their presence in the Indian bakery cafe market. Dunkin’ Donuts, the renowned Massachusetts-based doughnut and coffeehouse chain, has also made its foray into India in early this year. The chain presently operates five stores in the

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country, which it envisages to enhance to 100 over the next five years, in order to explore the growing eating-out culture in India. The brand occupies a unique spot, that of between cafes and quick service restaurants. Jubilant FoodWorks Limited (JFL), which already has rights for Domino’s Pizza, has entered into an alliance with Dunkin’ Donuts early last year to bring the brand’s restaurants to

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India. Muffin Break, a renowned Australian brand of bakery café chain owned by Foodco Group Pty Ltd. with presence in 267 locations across Australia, New Zealand, the UK and now India, has very recently forayed into India with its first flagship café, which opened in New Delhi, in GK-II M Block Market. Muffin Break has a carved a niche in the

BUSINESS Australian retail food industry, and is recognised for its CSR Golden Bean award-winning proprietary coffee blend. At the initial stage, the opening of Muffin Break outlets will be concentrated in north India only, and from 2013 onwards, the aroma of Muffin Break’s offerings would spread across other parts of India too. According to Robert Fitzgerald, the Executive Director, Foodco Group Pty Ltd., the USP of Muffin Break in India is that, “All our products are freshly made in our outlets on a daily basis, and involve natural ingredients.” This trait of Muffin Break is universal across all its outlets. For the Indian market, Muffin Break has an exhaustive range of flavours, which include mulberry and chickoo flavours, and its specialty muffin varieties include gluten free muffins and low fat muffins among others. Muffin Break will not only be offering a range of flavours in muffin but will also cater to the tastes of the coffee lovers in India. According to Fitzgerald, Muffin Break would have 20 stores across the country, within three years. It is expected that there will be five Muffin Break outlets in India by the end of this year. Now the big news is that the Seattle-based Starbucks, after six years of studying of the local Indian markets, has finally entered the country through opening of its flagship store in the country, in south Mumbai’s historic Elphinstone Building. The outlet can house 120 people at a time. The entry of the largest international coffee café chain in this planet is expected to further heat up the competition in India’s premium retail coffee market. Last year, Starbucks had formed a joint venture with Tata Global Beverages, which is called Tata Starbucks Ltd. The high prices of Starbucks in India position the giant at the premium end of the spectrum of retail coffee chains, but there are a plethora of consumers who are not expected to mind paying the comparatively higher prices for their Cappuccino Café Latte or iced coffee and blended beverages, etc. than the prevailing rates in the market, in order

to get the ‘very exclusive’ Starbucks experience.

The Retail Character Overall, the retail coffee chains are looking at newer territories for expansion, which include highways, hospitals and college campuses. It is no longer only malls and high streets which are the preferred outlets of these café chains. Furthermore, refining and expansion of menus, and contemporary store designs are also very much a part of retail growth of coffee café chains in the country. Recently, Café Coffee Day has revamped its menu, which includes widening the ambit of its price points, introducing short desserts and expanding its range of packaged cold beverages. Costa Cofeee is opting for newer

routes of retailing. In the next five years, Costa Coffee will come up with cafes in airports, highways, hospitals, multiplexes, and even embassies, and has already planned Rs.300-350 crore for this expansion. However, the steep rentals in parts of Mumbai and Delhi, which Marshall viewed were even higher than that of London and New York, poses a big challenge for the growth of this international coffee chain in these two metropolis. Change in ambience as a tool to stand out from the competition is also very much on the cards. In the very recent past, Barista Lavazza, perhaps in a first-of its kind initiative by any café chain in the country, has roped in the leading fashion designer Rina Dhaka, who has overhauled the café chain’s entire look and feel. The café chain has already introduced a new range of F&B products

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under the Milano Collezioni collection, which is designed by Rina. The name of the new menu / collection is Milano Collezioni, which means a collection in Italian and it draws inspiration from Milan, one of the leading fashion capitals of the world. Rina has redesigned the uniform of the Barista Lavazza’s (the cap, the apron and the tie), its store accessories, the menu (which will now be in the form of a fashion catalogue), the store interiors, the nomenclature of the new food items and beverages launched and much more. All these changes are reflected across the outlets of Barista Lavazza. It wouldn’t surprise this writer if many other café chains revamp their ambience and décor in the near future to garner crowd from the competition. The growth of coffee café culture in India is not only expected to give a fillip to the coffee production in the country, but is likely to enhance the market of fast foods like burgers, sandwiches, cakes, muffins, ice creams, etc. among its consumers, thereby further contributing to the globalisation of Indian tastes, and fostering the fast food revolution, which are already gaining maturity in the Indian urban milieu. It is because all of these food items do play their edible roles in these café chains among their consumers.

Unexplored Potential However, despite the growth of coffee consumption in India, according to K. Ramakrishnan, the President of Marketing, Café Coffee Day, the per capita annual consumption of coffee in the country is only 82 gm. This figure is disappointing as compared to that of the US and other western nations. Moreover, coffee café retail chains are still confined to primarily being a big city trend in India. Out of 6000 towns in India, only 200 have coffee chains. Both these factors, if taken in light of growing urbanisation and globalisation spearheading across India, indicate that the market for retail coffee café chains in India is far from being saturated. We have a huge untapped segment of

Oct-Nov ’12

potential coffee drinkers in India that could be tapped by these café chains; in fact not even 10 percent of the potential Indian coffee consumers’ market is being explored by these retail chains at present. “India has potential for around 5000 or so additional coffee outlets, which can be strategically located close to offices, colleges and shopping malls,” said Ramakrishnan. We can infer that the premium offerings of Starbucks and as well as the mass market offerings of CCD will find acceptance in the market in such a scenario.

The Future Needs However, in order to have a distinct edge in the market, these café chains need to tailor their products not only to some fictitious homogenous Indian tastes(there is in fact no homogenous taste or tastes in India, with aroma and flavours changing within a few miles) but also to the local taste preferences of the people of the place where the outlet is being set up. For example, even within Delhi, the taste preferences may vary from one region to another. Thus tweaking the menu to cater to the myriad consumer preferences of India is the need of the hour. Localising their burgers, muffins, doughnuts, etc. is expected to lead to greater consumption of their coffees too. It is because though we become apparently global, we remain inherently local. This global-local dichotomy must be intelligently addressed by the international and national coffee café chains invading the market. Moreover, the players operating in the non premium chain of this aromatic revolution should also make an earnest effort to make their prices more affordable so that a greater number of Indians can enjoy their products and ambience without making a hole in their pockets, because prices can be one of their USPs to counter the premium offerings by Starbucks, Muffin Break and others. There is no prize for guessing that the entry and the consequent spread of the footprints of the foreign players in the Indian retail coffee market would intensify the business of coffee cafés, by strengthening the flavour of competition. This may lead to the unorganised players in the retail coffee market feel the heat as they do not have the money power and marketing savvy to compete with the huge national level and multinational players. However, there is enough market space for more big organised players to explore and exploit the demand for uncommon coffee concoctions and sleek lifestyle among the aspiring crowd. One expected positive outcome of this forthcoming reality of intense competition among organised retail coffee chain outlets will be great value additions for the guests of these café chains, which would eventually translate into more value for money for the consumers. Already such a process has begun in full swing… Ultimately, the consumers are likely to benefit with greater choices of the brew, but what would be the target profile of the consumers of these café chains in the near future is a question worth exploring. Would primarily the elite and/or upper middle income group English speaking crowd from big cities continue to drive this consumer revolution, or would the people comprising a greater but not much talked about part of India in tier-II and tierIII cities and also in rural hinterlands be able to participate in this gigantic enterprise, in a significant way? This question rests on the ■ business strategies and priorities of the players.

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F E AT U R E

A Spicy Growth Story By Kavitha Srinivasa

TR Foods, one of the top five processed food manufacturers in India, is all set to embark on a new culinary journey. The Bangalore-based company aims for a three-fold jump in its revenues from the existing Rs.350 crore to Rs.1000 crore by 2015. In 2011, MTR Foods registered a growth rate in excess of 24 percent. Last year, the company also clocked sales of Rs.350 crore, which is expected to escalate to Rs.450 crore this year. While it has a keen eye on Tamil Nadu’s spice market, the brand has also stormed into the national food space through its ready-to-cook (RTC) range. I met Sanjay Sharma, the Chief

Executive Officer, MTR Foods Pvt. Ltd. on the eve of Dussehra. The CEO was visibly excited as he was preparing to personally greet a workforce of 1,000 staffers in the factory, on Bangalore’s outskirts. The fruitful interaction led me to explore the history and vision of the company in a better way. MTR Foods, despite its enviable reputation, is not that old a company. It was P. Sadananda Maiya who founded MTR Foods in 1997. However, the business legacy behind this venture is a long one indeed…

Flavourful History It dates back to 1924 when the MTR (Mavalli Tiffin Room) Restaurant was

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established by the Maiya family in Bangalore. Authentic vegetarian south Indian food has been its forte since then. The turning point came when the restaurant shut down three weeks after the declaration of a nation-wide emergency. That was when the Maiya family took it as a challenge to make optimum use of the raw ingredients available to them. It made business sense to put the raw ingredients together and transform them into processed food products. The survival instinct during the emergency urged P. Sadananda Maiya, a descendent of the Maiya family, to explore a relatively unknown domain for the company. He transformed himself into a food

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F E AT U R E technologist as he pursued processed food, based on his culinary expertise at the MTR Restaurant. While the restaurant reopened after the emergency was lifted, Sadananda Maiya eventually set out on his own, and in 1997 his company MTR Foods was incorporated. Under his stewardship, the company created instant mixes, pickles, masalas and sweet mixes, which found a market in Karnataka, Andhra Pradesh and Tamil Nadu. Over the years, the growth of MTR Foods has mirrored the growth of the branded processed food market in the country. In 2000, Sadananda Maiya realised he needed more capital and sold part of his shares to a private equity company. In 2006, when the private equity exited, MTR Foods was put up for sale; and in 2007, MTR Foods became a wholly owned subsidiary of the Norwegian food company Orkla Brands. It was in February 2007 when MTR Foods announced its official partnership with the Norwegian conglomerate Orkla. From then on, it has been a flavourful journey…

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company had set its sights on India. The fact that India has diverse food preferences prompted Orkla Brands to look at the Indian food market with interest. “Orkla’s business model is based on the fact that businesses have to leverage local capacities. They also associate with brands that have heritage value and customer goodwill. That is how MTR became their preferred choice in India,” explained a smiling Sharma, who I came to know is a self-confessed foodie. His stint in Bangalore allows him to explore the city’s vast and diverse gastronomic landscape, though crisp masala dosas remain his favourite.

The Packaged Range Sanjay Sharma

Post this joint venture, MTR Foods has taken major steps to revitalise its brand appeal and establish its presence in the homes of modern consumers across India. For most foodies in Bangalore, Orkla was an unfamiliar name. However, the Norwegian

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In 2009, Sharma was roped in as CEO. He was earlier with a food company in UAE. This professional CEO with a management background was joined by a team of professionals. Key challenges for MTR Foods post 2009 was to evolve the enterprise from an entrepreneur run company to a professionally run one. “The brand MTR needed to be

F E AT U R E for Indian food,” asserted Sharma. The consumer was addressed through modern packaging and a modern tone of communication. New age communication mediums like social media were also employed to talk to the target consumers. Research had also indicated that the brand was seen predominantly as something that catered to the South Indian tastes, be it in terms of spices and masalas or in terms of its breakfast mixes range. MTR decided to give an impetus to its efforts towards strengthening its three pillars of growth strategy like spices and masalas, ready mixes and South Indian snacks. The portfolio was diversified to include 240-odd products in order to give the brand a pan-India appeal. Once the goal was determined, the company was quick to create the right infrastructure to further improve the quality of its products through R&D. For example, a mechanised steel pounding machine has been set up to improve the quality of the new line-up of end products. revitalised. The product packaging, which had remained the same since 2003, was tailored to have a young appeal,” added Sharma. The packaging was revamped to look more modern and give more homogeneity to MTR’s portfolio. The packaging was made more appealing with additions like attractive food shots and clearly marking out the key differentiators which are shown as signposts. The range was also broken up into two sections. The first being Daily Favourites (everyday foods) like breakfast mixes, snacks range, masalas and pickles. The second category is Tasty Delights (celebration foods) like dessert mixes, soups, and ready to eat dal makhni, macaroni and vermicelli among others. Here it deserves a mention that MTR’s Ready to Munch snacks are made from authentic recipes, using quality ingredients, and are fried in high quality oil to ensure that they retain the homemade authentic flavour, taste and aroma. Prepared under strict hygienic conditions using modern machinery, MTR’s products are packed in special stay fresh packs for lasting freshness and crispiness. A consumer survey had indicated

that though MTR gave an instant recall of being an authentic vegetarian south Indian brand, it was associated with the older generation. “Our task was to change the positioning of the brand from being traditional to modern,” Sharma added.

Changing Consumer Profile Since India is a young country, the company felt that in order to stay relevant, it was necessary to appeal to young consumers. With this purpose, MTR Foods chose to talk to young housewives or someone who is around 35 years of age. This is also the group which is seeking effective cooking solutions to save time. While they still want to be the nurturer for their family, they do not want to be relegated to the kitchen only. Within a very short time, again MTR Foods modified its target consumer profile. Since 2010, MTR Foods has been targeting at woman aged between 22 and 25. “The brand was repositioned as an indispensible companion in the kitchen, to help her in the process of cooking. This is because young consumers need help for making Indian food, and MTR fits in very well as it offers easy solutions

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Researched Success Story These appropriate infrastructures facilitate quality-oriented R&D. A case in the point is something as basic as chili. A layperson may find it difficult to comprehend, but apparently the colour and heat index determine the varieties and sub varieties of the chili and give it a distinct taste. Through R&D MTR has arrived at a formula whereby certain parts of chilies are isolated. After the isolation of those parts, the chillies are fine-tuned and then targeted to cater to the diverse requirements of sambar powder in different parts of south India. Each place makes sambar differently and the company realised that the answer lies in the quality of the chili and its ability to meet the region-specific tastes. Then take the case of chaklis, a crispy, crunchy savoury. It has been found that due to oil absorption, chaklis generally leave a certain amount of grease on your hand. The company underwent something like 70 trials, sustained experiments and worked closely with oil manufacturers till it arrived at an optimum non-greasy form of chaklis. Technical know-how about non-greasy oil came from Orkla.

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F E AT U R E players they opted for whatever was available in these condiment and provision stores. “Rural Karnataka is an important part of our strategy as we have saturated our urban coverage. We have a plan to build strong reach in rural Karnataka and will look at rural specific products if and when required,” Sharma revealed.

The Tamil Connection

Once the company cracked the code, it began exploring favourable markets to reap dividends.

Market Savvy MTR Foods has decided to channelise 16 percent of its sales on marketing and its promos promise to pack in quite a punch. The marketing efforts are more skewed towards direct communication through social media. A Facebook page has been set up to this effect. MTR also connects with consumers through the You Tube. A food search engine will be optimised in the coming months. The corporate website was revamped into an easy-to-navigate format. Furthermore, Sharma and his team have come up with a smart strategy of reaching out to the masses by creating a consumer website, in addition to the corporate website. Through a private collaboration, the company has created over 100 videos of recipes on its consumer website. The company intends to engage and interact with foodies through a cookery contest, on the consumer website. All these promos are happening because of a growing demand for packaged food. Sharma admits that the

consumer awareness is so high that the company has raised the bar for its range of packaged food options. In 2012, MTR expanded its portfolio with Rasoi Magic, a ready-tocook (RTC) range. Good news is that Rasoi Magic is a customised meal mix range in a powder format. All that the consumer needs to do is to add ingredients like vegetables and paneer, among others. Sharma describes Rasoi Magic as a growth driver, which will position MTR Foods on a national plane in 2013.

Rural Reach After consolidating its position in urban India, the MTR brand is all set for a trickle down effect, as it reaches out to the rural consumer. It has begun its rural progression with the rural suburbs of Karnataka. This is an attempt to increase the company’s existing stake of 31 percent in the spice market of Karnataka. The game plan unfolds in the villages of Hassan, Karnataka. A market study revealed that condiment and provision stores stacked unbranded sacks of masalas, which were readily picked up by consumers. It indicated that people were open to buying masalas and in the absence of branded

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Tamil Nadu is the biggest consumer of spices among the states in the country. MTR is also endeavouring to increase its brand visibility in Tamil Nadu’s spice market from its existing 1 percent. A strategy has been chalked out in this direction. In October 2012, the company pitched forth its marketing plan for the state with a special range of sambar, rasam and kulambu podis or powders. Already an advertising campaign has been rolled out, where the potential customers are being addressed through print and display ads. Furthermore, consumers in Tamil Nadu are engaged through sampling sessions in shopping malls. “We have networked with 3,000 households in Tamil Nadu and encouraged them to use our products. This is expected to generate awareness and give an impetus to our sales. In the next six months, the sales will be ploughed back into advertising,” said a confident Sharma while asserting that Tamil Nadu is an important market for the company. According to him, MTR Foods is a leader in Tamil Nadu in the realm of sweet mixes and breakfast mixes. It is intended to continually build on both these categories in the state. The Tamil Nadu market is expected to be one of the growth drivers of MTR Foods in the near future. Even as MTR Foods under Sharma’s leadership explores into different domains, the company remains conscious and reverent towards its legacy. Overall, the company is keen to expand its national footprint, while it retains its strong position in the south. Sharma is very clear cut about the MTR brand. “What Haldiram is to the north, we are to the South,” he affirmed, as he prepared to move on from the interview…perhaps towards ■ brighter tomorrows.

Oct-Nov ’12

AGRI

Berry

Very Healthy By Kavitha Srinivasa

cai berry is a small, deep-purple fruit. It may not be on top of everyone’s mind, but the fact that this Brazilian berry is a storehouse of antioxidants, can make people sit up and notice it. It is believed to strengthen the immune system, promote longevity and encourage healthy weight loss and for all these beneficial facets, it is quite likely to find a sizeable market in India. Probably this is what has prompted MonaVie, the global leader in health and wellness category, to whet the Indian market with a

product that contains the goodness of acai berry. Backed by the success of its health drink and supplement business in India, MonaVie, the global leader in health and wellness category, has forayed into ‘ReadyTo-Eat market’. This new ‘Heat & Eat’ range is marketed under the MonaVie ONE brand. Chennai’s MonaVie India Enterprises has launched MonaVie ONE brand in India and the first offering from the MonaVie ONE portfolio is the OAT Meal, positioned as a Ready-to-Eat product. For the uninitiated, this OAT Meal is a healthy concoction of acai berry powder, oats and vegetables, along with garnishes like urad dal and Bengal gram, among others. “Ours is the first and only ‘heat and eat’ OAT Meal that is significantly different in terms of ingredients, preparation and presentation. Other players in this segment that focus on the breakfast sector, package oats as a ready-tocook breakfast cereal,” said D. Gunasekar, Managing Director, MonaVie India Enterprises. According to him, it made sense to enter the ready-to-eat market as it is one of the rapidly growing food segments in India. MonaVie ONE’s OAT Meal is fortified

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with black gram and Bengal gram, vegetables, coconut and acai fruit powder; it can be consumed for breakfast or as the meal replacement for enhanced wellness. To that extent, this product offers flexibility. The Ready-To-Eat OAT Meal is supplemented with an assortment of vegetables which provide vitamins and minerals and a range of phytonutrients known to be essential for good health. Moreover, it contains the proprietary value of AçaVie™, which is an extract from açai, hailed as the Brazilian superfruit. Açai is found in the floodplain swamps of the eastern Amazon river basin. Here it deserves a mention that all the products under the MonaVie ONE ‘Heat & Eat’ range will carry the unique and proprietary AçaVie™; the purest and most potent extract from açai in a powder form, delivering a rich dose of antioxidants to the meal. What makes acai berry so healthy is that it is endowed with tremendous benefits that include anti- aging properties. It is described as Super Food, thanks to a combination of beneficial compounds, vitamins and nutrients; a key component being 19 different amino acids. These amino acids are the building blocks of protein making this berry one

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AGRI among the most protein rich foods doing the rounds in the market. One of the main functions of the protein is to increase metabolism which can help you if you are on a mission to lose some weight. However, within acai, there are quality variations. “Enlivenox is a component of MonaVie’s AçaVie, an açai concentrate that boasts 10 times the polyphenolic power of traditional açai. This ingredient contains a new polyphenolic compound discovered in collaboration with researchers at the USDA. We isolated, standardised and combined this compound with other powerful polyphenols to create Enlivenox,” Gunasekar added, throwing light on the product. The Enlivenox differentiates the MonaVie premier acai blends more than ever. Here it deserves a mention that the company didn’t wake up to the goodness of acai berry overnight. The new offering has happened after millions of dollars have been invested towards research. “AcaVie is the reconstituted blend of acai berry and jucara fruits, and Enlivenox from MonaVie. This makes the MonaVie’s acaibased products almost 10 times more

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potent in terms of ORAC (Oxygen Radical Absorbance Capacity) when compared to conventional acai,” reasoned Gunasekar and added that MonaVie India Enterprises’ research wing is working on an array of MonaVie ONE variants with wheat, corn and rice that would fit in to the dietary habits of Indians. So far, South India has proved to be the right market for the company’s growth. The company has already subcontracted the manufacturing and packing of the MonaVie One range of products to its local partners in Tamil Nadu, located near Hosur and Sriperumbudur. However, a large section of the potential consumers of this product in other parts of the country remains untapped. This explains why the company intends to invest Rs.100 crore to set up its own manufacturing facility in the coming years. The investment will also be used to establish a customised R&D to localise the product offerings and increase the distribution and logistics network. Plans

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are afloat to train and develop human resources. As of now, MonaVie ONE’s OAT Meal is available across India through third party distributors, across 200 centers in various parts of the country. From here, community commerce or the direct selling system of MonaVie does retail the product to the customers. A packaged food variant of this kind is hoped to open out newer opportunities in the direct selling industry. The OAT meal from MonaVie One costs Rs.90 when it is bought in wholesale as a pack of 20. A single piece sold by the distributor is priced at Rs.199. ■

WINE

Wines Shine at Sula

By Tapapriya Lahiri

ven today wine drinking in India is not without its share of social frowns and taboos, though with the advances in globalisation, these hackneyed social perceptions are changing fast. The Nashik-based Sula Vineyards, with its fine wineries and vineyards, is playing an important role in giving an impetus to the wine drinking culture in India. Situated 180 km northeast of Mumbai, Nashik has emerged as India’s largest grape-growing region. However, it was not always so. In Nashik growing wine grapes was not a tradition. Here it deserves a mention that growing grapes on a right combination of soil structure and apt climatic conditions and maintaining them till the time of harvest is perhaps the most crucial part of wine making before grapes goes for crushing and wines for ageing. Therefore climate is of crucial importance towards quality wine making.

But research by Stanford-trained engineer named Rajeev Samant showed that the Nashik’s temperate climate is not only ideal for wine grapes, but is also at par with that of wine-growing regions in Spain, California, and Australia. The findings of the research fostered his passion and determination towards winemaking and he went on to start a winery on this 30-acre family estate in Nashik with an eminent Californian winemaker named Kerry Damskey. The heady journey of Sula Vineyards begun…

itself as India’s leading premium wine brand. Rajeev Samant, the Founder and CEO of Sula Vineyards, can be regarded as one of the pioneers in growing world class wine grapes in a tropical country. The success of Sula sparked expansion and growth. A second winery with three times the capacity of the first emerged as a reality in late 2004 to keep pace with demand, which was soon followed by a third winery with a million litre capacity, that started its operations in 2006. Starting with sales of 50,000 bottles in the first year, Sula Vineyards has emerged as India’s largest wine producer after completing a decade in 2010 with 3 million bottles sold. One can say that Sula is at the forefront of the growth of the wine culture in India. That is not all. After the success story of Sula Vineyards, several new wineries have come up in the Nashik area. The phrase, ‘the old is gold’ is very much pertinent in Sula Vineyards’ wine making process. The winery has adapted the old world techniques from France, Spain and Italy for producing quality wines. Today, Sula has expanded its ambit of wine grapes plantation from the original 30 acre family estate to about

A Heady Success Story In 1997, the duo took the revolutionary step of planting French Sauvignon Blanc and Californian Chenin Blanc, varieties that had never before been planted in India. The first Sula wines, released in 2000, were widely acclaimed among India’s finest white wines. Since its inception, Sula has rapidly established

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Oct-Nov ’12

WINE 1500 acres (owned and contracted) under plantation, which is spread across Nashik as well as Dindori in the vicinity, which is India’s upcoming wine region. Besides having an impressively wide national distribution network, Sula also exports its wines as well as imports and distributes wines from leading producers worldwide. In 2005, Sula launched its first reserve wine, the Dindori Reserve Shiraz, as well as India’s first dessert wine, the Late Harvest Chenin Blanc. Grown on the quaint red hills of Dindori estate and aged for a year in new oak, this full-bodied wine is fragrant, elegant and smooth, spruced with lush berry flavours and silky tannins. This wine can be ideally paired with grilled meats and seafood, spicy Mexican dishes, or even pizza. Late Harvest Chenin Blanc comes across as heady golden nectar, which is amalgamated with aromas of lemon, pear, honey, and tropical fruit. It can be ideally paired with fruit and nut platters, desserts, cheeses, cakes, cookies and pies. Generally in Nashik the vineyards are spread on flat land, with soil comprising

Basic Steps to Wine Making Wine, broadly speaking, is an alcoholic beverage made by naturally fermenting the juice of fruits or berries. Wine making is a long-drawn process indeed. In brief, after the harvest is being done, the first stage of wine-making is crushing the fruits to release sugars, which then undergo fermentation upon the addition of yeast. The stage at which the juice is separated from the skins – called pressing – occurs either before or after the fermentation as the case may be (for white and red wines, respectively). The wine produced thus is then put through various treatments to ensure clarification and stabilisation, along with various other cellar operations collectively known as élevage, before the final step of bottling. However, what is mentioned here is a very general approach, and there are subtle differences in technique depending on different wines. Reference: J. Robinson (Ed.), 1994. The Oxford Companion to Wine. Oxford University Press.

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perfect canopy has been created over the leaves of grapes to incorporate the right sugar balance from the leaves to create a perfect balance of acid and sugar in the grapes,” he averred. The winemaker also added, “After the harvest is culminated we visit the vine estates to taste the grapes and then identify the quality of grapes in terms of right acid, sugar and aromatic components before selecting them for different categories of wine.” The Sula Dindori and Sula Rasa are among the most acclaimed wines from the house of Sula.

The Culture of Sustainability Ajoy R Shaw

an impressive amount of water-retaining clay content. But the vineyards at Dindori are mostly on steep or gently sloping land and the nutrient-rich red soil is primarily composed of gravel. The welldraining soil, modest rainfall and almost 30 degree fluctuation between day and night temperatures at Dindori facilitates the vines to create refreshing wines of great quality.

Sula Vineyards has also emerged as a name in sustainable winemaking. The sustainable winery at Sula has initiated energy saving cool chilling process. Once the grapes are crushed, wines need to be stored in cool conditions. Wines of Sula Vineyards which mature inside the stainless steel tanks need chilled temperature. Preserving wines in chilled temperature in Indian climate consumes

The Man Behind The Chief Wine Maker and the Vice President of Sula Vineyards, Ajoy R Shaw, supervises the overall winemaking operations for Sula VIneyards, “I am involved in winemaking & supervising the team of winemakers, taking crucial decisions about tasting, blending and harvesting along with routine visits to vineyards. I am also involved in equipment and material selection, in ensuring quality control checks at production, in coordinating with the Head of Viticulture to align viticulture with winemaking needs, and also in launching of new brands,” explained Shaw. The young winemaker has an inspiring oranges to wines’ story to narrate. For Shaw, the journey to winemaking all began in the microbiology lab, while he was pursuing Bachelors at Pune University. “I was asked by my guide to work on a project that involved making wines from oranges,” he informed. Probably that sparked off his inspiration. “Here at Sula, we have adopted the old and new world wine making techniques to produce world class wines. The process of photosynthesis is the crux behind growing healthy grape wines. The proper and

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lots of energy, but the process has been sustainably done at Sula Vineyards through a number of insulation measures. At Sula Vineyards, all freshly crushed grape juice is naturally cooled to 10°C using a heat exchanger, or a ‘tube in tube’, as it enters the wineries of Sula Vineyards. Sula encourages growers to bring their fruit early thus keeping the grapes fresher. The juice is then stored, after fermentation, in double-insulated chilling tanks that has been designed especially for this purpose; minimising the amount of energy needed to keep the wine cool day and night. In an effort to move away from coal and diesel-based power, Sula Vineyards has installed enough solar water heaters to heat five thousand liters of water a day to 70°C. This is enough for almost all of its wineries’ hot water requirements. Sula will soon install a wood-fired boiler, fueled entirely by woody vine clippings from the ■ vineyard.

THEME CUISINE

Exploring the

Taste of Spain By Sharmila Chand

panish cuisine’s diverse nature stems from the country’s history and also its geography. Being in central Europe, Spain has had Roman and Greek influences in its cuisine. For example, Romans bought rice to Spain, which paved the way for the creation of Valencian paella and several other wonderful rice dishes.

Culinary Diversity However, Spanish cuisine can be segmented into many sub-sections. Spain’s rich historical legacy with myriad cultural influences has given birth to a multitude of unique dishes, which encapsulate thousands of recipes and

flavours. Spain not only has a rich historical legacy but also ethnic and cultural diversity. This also accounts for Spain’s diversity in its regional platter. The weather in Spain varies from one province of the country to another, which also has contributed to the variety in regional dishes of Spain. The awesome variety of ingredients in Spanish cuisine has contributed to its global popularity. However oil and garlic are the common ingredients of almost all Spanish dishes. In fact, olive oil is almost synonymous to the culinary culture of Spain, and one can say that without olive oil, Spanish gastronomy would not have reached where it has today. Spain is the biggest producer of olive oil in the world. Spain’s olive oil is renowned because of its rich taste and quality. In Spain, you can enjoy several types of olive oil. Most of them have clear golden colour, but some prefer olive oils that are murky and display a yellowy-greenish colour. A wide variety of fish and seafood plays a big role in many delicious dishes from Spain; a country endowed with a large and varied coastline. In fact, the range of Spanish seafood dishes is quite impressive. From shrimp to octopus and baby eels,

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Spanish seafood has an awesome gastronomic variety. Cheese, ham, fruits and vegetables, seafood and sausages are found as ingredients in most of the commonly found man-made food products from

“Hyatt Regency Chennai has been known for providing authentic cuisines to its patrons. This Spanish festival is very close to my heart as it is all about authentic Chefcrafted dishes with ingredients and recipes coming from the Spanish region.” — Chef Massimiliano Pauletto, Chef de Cuisine, Focaccia, Hyatt Regency Chennai.

Oct-Nov ’12

THEME CUISINE Spain. Many of these ingredients also act as perfect tapas by themselves.

Ham, Sausages and Cheese Here it deserves a mention that like seafood, meat also plays a very important role in Spanish cuisine. Spanish hams are generally of high quality. Two main varieties of ham are produced and consumed in Spain — Serrano ham and Iberian ham. The pig from which the ham comes from and how the pig is fed and processed are the determining factors behind the denomination. Both Serrano and Iberian ham are delicious and reflect premium quality. Iberian ham is produced from Iberian pig, which originated from the Iberian Peninsula. Though Iberian ham is considered superior to any other forms of ham, there are many people who prefer Serrano ham. Sausages are also integral part of Spain’s rich culinary tradition. Spain produces an impressive range of sausages. They are used as ingredients in cooking or can be had on their own. Chorizo, a pork sausage made with paprika, is a favourite among

The Man Behind the Show Chef Massimiliano Pauletto has been with Hyatt Regency Chennai since its pre-opening days, that is since February 2010. He has been honing his culinary prowess for over a decade now. He began his career in Milan and got an insight into the nuances of authentic Italian cuisine at the renowned hotel and restaurant L’Albereta, under the tutelage of the three Michelin starred Chef Gualtiero Marchesi. Chef Massi, as Massimiliano is fondly called, credits Chef Marchesi in igniting his curiosity and appreciation for the nouveau approach to modern Italian cuisine. Chef Massi also has exposure of working at the Michelin starred Carpaccio, in Paris, and at Harry’s Bar in London. As part of his culinary journey, Chef Massi has also worked in the south-east of Asia. Chef Massi’s gastronomic repertoire is inspired not just from his global experiences but also from his childhood memories of Italy, where he experienced food that was simple, holistic, made with the finest ingredients, and truly soulful.

Oct-Nov ’12

Flavours of Spain in Chennai

o what if you can’t go to Spain this season? Focaccia brings to you the flavours of Spain to Chennai. Enjoy the handcrafted Spanish food menu by Chef Massimiliano and paired with these delicacies will be some exclusive Torres wines. On offer for a week at Focaccia(from 23rd-30th Nov 2012), Hyatt Regency’s traditional Italian restaurant, the Spanish food and wine festival will have a unique pairing of Torres wines with a scrumptious spread of food from the heart of Spain. For the wine enthusiasts, there will be Marta Delfa, the famous wine sommelier from Spain, to fine tune your nuances about Spanish wine. The wines on offer will have authentic sangria with fresh strawberries & cranberries, made from Torres Sangre De Toro to bring out the fruity yet luscious character of wine, which is to be served as welcome drink. You can then savour the roasted artichoke stuffed with seafood marisco paella, soft cod mousse on toasted garlic bread, gaspacio shooter crispy basil leaves paired with the Torres Vina Esmeralda (white wine). To satiate your gastronomical fantasies there will be Lettuce veloute, seared scallop, serano ham, and broccoli and garlic tartar. The Chef has crafted a delectable spread of main course which includes roasted potatoes, olives, tomatoes, garlic aioli, grilled lamb cutlet, salt and thyme infusion, smocked leek, thyme jus, slow cooked seabass, black and green olives, lemon and olive oil sorbet among others. The special Spanish meal will conclude with rice and almond pudding, flaming mini crème brullee catalane style, and with another selection from Torres wines.

Spanish people. In a typical Spanish tapas bar you would find delightful ham and an array of sausages on offer. Without the mention of cheese, this brief account of Spain’s culinary tradition would not be completed. Many restaurants and bars in Spain have platters of cheese and Spanish ham. Spanish cheeses are made from the milk of cow, goat, sheep or mixed. The rich and tangy Manchego cheese from La Mancha, tetilla, the soft creamy cheese from Galicia, and the blue cheese cabrales are some of the important cheeses of the country, known for its fascinating bullfights. In Spain, cheese is used as an ingredient and is had on its own too.

Desserts and Others Eggs also play an important role in Spanish cuisine, and they are part of myriad Spanish recipes. Even in desserts and salads of Spain, eggs have their role. The Spanish omlet or tortilla espanola is a very important Spanish dish. The Spanish cuisine also has many dishes based on beans like chickpeas, lentils, and green beans. There are soups with many regional variations and a plethora of breads, reflecting distinct regional varieties. The tradition of desserts in Spain is rich, long and sweet. Moors as well as the nun convents have influenced their creations. Flan, custard, rice pudding (arroz con leche), torrijas, churros, and

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madeleines are some of the most popular desserts of this country. Almond-based and milk-based desserts are very much prevalent in Spain. Turron, the almond nougat candy, which is eaten during Christmas, is one of the famous sweets from Spain. When in Spain also don’t forget to drench your throat and soul with sangria; the emblematic drink of Spain. ■

“Hyatt promises authentic food and for the people of Chennai we have always created innovative food promotions with native Chefs. The forthcoming Spanish food and wine festival with a visiting wine sommelier is another initiative to bring to Chennai the finer nuances of Spanish food and wine pairings that shall cater to their gourmet as well as intellectual appetite. Chef Massi will recreate the magic of Spain in Chennai.” — Kumar Shobhan, Director, F&B, Hyatt Regency Chennai.

RESTAURANT

By Sharmila Chand

evilla, the lovely Mediterranean restaurant at The Claridges, New Delhi, has spruced its menu with new culinary appeal by introducing new delights for the guests. Hence, I got a chance to indulge once again over a chat with the vivacious team of the restaurant’s Chefs. Besides the food, the attraction of the restaurant is the restaurant itself. Tucked outdoors in the secluded corner of the hotel, it is a quiet haven reflecting pleasing ambience.

Combination of wood, bamboo and stones infuses outstanding textures in the décor of the restaurant, with a few water bodies to further accentuate the feel good factor. Dimly lit environs with candles adorning the tables create a romantic and dreamy ambience, which is ideal for a cosy dinner over private conversation… or after a rendezvous for that matter. The beauty of the tables is highlighted with daisies. Altogether, the atmosphere did facilitate to whet up my appetite for a wonderful evening ahead as the well presented food arrived on the table, preceded by its aroma.

Exploring Mediterranean Gastronomy The experience at Sevilla is all about dining in modern elegance and tempting your palate with delectable Mediterranean cuisines, as you listen to some old favourites from the live band. Yes, while enjoying those sensory delights you can also gaze at the Chef team; preparing scrumptious selections in front of you. Here you can savour authentic temptations from Spain, Italy and Morocco. The dishes created by the Executive Chef, Neeraj Tyagi have emphasis on using fresh ingredients to create unique flavours. According to Neeraj Tyagi, the Executive Chef at The Claridges, New Delhi, “The refreshing new menu is a blend of Mediterranean flavours from Spain, Italy and Morocco with emphasis on using fresh ingredients, most of it coming directly from Spain.” Venue: Sevilla, The Claridges, 12 Aurangzeb Road, New Delhi Timing: 7.30 pm – 12.30 am. Cost of an Average Meal for Two: Rs.3000 plus taxes

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Oct-Nov ’12

R E S TA U R A N T At the restaurant the highlights of your gastronomic odyssey can include all new tapas selection which comprises Pan con Tomate with Spanish anchovies; Croquetas de iberico de bellota — Iberian ham, croquettes served with garlic aioli, and Pimientos del piquillo rellenos de quesco — goat cheese filled Spanish green pepper fritters. The signature additions to the menu include Ventresca — succulent preserved belly of tuna salad with winter berries, citrus and arugula. If you are a lover of Mediterranean cuisine, you shouldn’t miss Sevilla cured meat platter which is a combination of Bellota reserve Iberian ham, Chorizo iberico, fuet iberico, salchichon iberico with Manchego semi crudo’ and membrillo. Then there is ceps mushroom sabayon soup with chanterelle, porcini and black truffle tea. Foie gras terrine with fig jam, black truffles; pan seared with roasted plum salsa and red wine gastrique are other delicacies offered at the restaurant. Tyagi recommends Orecchiette, which literally means ‘Little ears.’ It is served with wood oven cooked French duck leg confit. Also the Chef ’s favourite is Paella Valencia — classic paella from Valencia region consisting of string chorizo, seafood and chicken. Also try Arroz Negro, which is black rice with porcini mushrooms, cuttlefish and squid ink. Canadian lobster is another big hit. It is wood-fired oven roasted whole lobster with artichoke gremolata, watermelon salad, pepper and chilli relish. Other popular dishes include Wagyu. You can get charcoal-grilled Wagyu with sage gnocchi, sweet paprika and onion marmalade, and

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“This time we have taken the menu few notches up. The ingredients used for the items in the menu are of the most premium quality and difficult to source in Delhi. We make sure all the items are authentic. This time we are giving extra effort on food presentation. Every dish has an artistic approach with the right combination of colours, edible flowers, etc. We are sure food connoisseurs will love to indulge in the new Mediterranean flavours at Sevilla.” — Neeraj Tyagi, Executive Chef at The Claridges, New Delhi

burgundy sauce. The dessert menu is equally enticing. Textures of apple — Granny Smith apple tart tatin, Apple crème brulee, Apple jelly, Apple foam, Compressed apple, Green apple sorbet are absolutely delightful and sinful preparations to give a sense of sweet completeness to your exotic gastronomic experience at Sevilla.

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CHEF VOICE

The Leader and the

Team Player

I would define myself as a very down to earth person with a rural background. I always strive towards achieving something new and innovative and always believe in team efforts. I believe in encouraging the team by extending a helping hand whenever needed.

What is the meaning of life for you? To me life is a beautiful gift of God and we must enjoy every moment of it, no matter whatever the circumstances.

What would you like to say about your work? I feel very fortunate to be working as a Sous Chef. I am passionate about my food and strive to ensure that my guests always love and appreciate my food.

What would you have been if not a Chef? If I were not a Chef then I would have been a Tour Manager as I love travelling and exploring new places.

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How do you define yourself?

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I recently met Chef Durgesh Tyagi, the Sous Chef at the Shiro restaurant. Shiro is located in Hotel Samrat, in New Delhi. Tyagi happens to be an alumnus of the Institute of Hotel Management, Bhopal. He began his career almost six years back with Fortune Select Global, Gurgaon, and has worked with renowned hospitality groups like Old World Hospitality group. In 2011, Tyagi joined Shiro as the Sous Chef. The restaurant has won critical acclaim in the national capital and is ranked amongst the best dining options in New Delhi. At Shiro, Tyagi is responsible for staff management, handling shift operations, placing food orders, taking food inventories and training new employees. Tyagi is a keen follower of international cuisines, and loves listening to music, dancing and playing football. The excerpts of the interview follow:

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By Sharmila Chand

Who is your source of inspiration? He is my father.

Hammer Food & Beverage Business Review

What is your recipe for success? One’s will must be strong enough. Will is more important than skills. Also one should take failures coming one’s way as opportunities to learn.

You are passionate about? I am very passionate about the food which I cook and about riding sports bike.

You believe in? I believe in self-motivation and my stamina which together helps me to achieve my goals.

What are your strengths? My profession and the people around me, who trust me and build mutual relationships of confidence, are my strengths. My cooking skills are my greatest asset.

And what is your weakness? It is the habit of trusting everyone.

Kindly throw some light on your greatest desire My greatest desire is to travel around the world to know the culinary culture

Oct-Nov ’12

CHEF VOICE of different countries.

What is your philosophy of work? My philosophy of work is to give my level best of my potential.

soups, starters, main course and even for some authentic desserts. The equipment is versatile in terms of its culinary application.

Who is your favourite diner?

I would be very pleased to be rated and appreciated by my guests rather than by myself.

My favourite diner is the guest who is well aware of global tastes, knows about the ingredients and cuisines very well and is knowledgeable about the authenticity of different cuisines. She/he should also be ready to spend more for a good value meal.

What is your favourite cuisine?

What is your hot selling item?

How do you rate yourself as a Chef?

I am passionate about Korean cuisine.

And what is your favourite spice? It is Shichimi Togarashi (Japanese seven spice powder).

Now tell us about your favourite dish It is crispy spicy avocado maki, one of Shiro’s Signature delicacies.

What is your favourite equipment? Chinese wok as it is apt for preparing

Oct-Nov ’12

My hot selling item is Chicken Buldak, which is highly appreciated for its juiciness. It is spicy and is characterised with the smoky flavour of lava stone.

What is the best compliment you have received so far?

What are your future plans? I want to have my own resort in my farmhouse, where I would be using garden fresh handpicked vegetables and herbs grown in my own farm. Also, I would like to impart my culinary skills to those who are very passionate to learn.

What is the position of Chefs in India these days? There is a revolutionary change in the Chef ’s image in the Indian society these days. Nowadays, Indian Chefs are well recognised and appreciated for their skills and talent.

How is the F&B trend evolving in India?

‘Awesome crispy aromatic duck,’ from the cricketer Virat Kohli is a comment which I treasure the most.

People in India are getting more exciting and enthusiastic to try new and creative gourmet dishes. They want to make dining a memorable experience for themselves and their guests.

How do you see yourself ten years from now?

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

By then, I expect to have some venture of my own.

In India, availability of ingredients of high standards is a big challenge.

Hammer Food & Beverage Business Review

PRODUCT

Bringing Value to the

Table By Kanishka Gupta

ableware or table-top products mainly constitute crockery, cutlery/metalware and glassware. Other products like table cloth, napkins, mats, candles, etc. could also be included in table-top products however, it is the first three which primarily constitute tableware. Most good hotels and stand-alone restaurants have started to pay serious attention to table-top products, primarily because these are the items that the guests touch and use on a frequent basis.

Making an Impression Therefore, a high standard of quality of tableware products is required. Each hotel has its own concept of tableware and much of it is dictated by the requirements of the hotel owners/ management, as hotel owners/management these days are paying serious attention to table-top products /tableware and food presentation. In this increasingly cosmetic age, presentation is now almost as important as the actual taste. A well presented dish placed on a beautiful plate adds that extra value to the guests, which is needed in these times of high competition.

However, that doesn’t mean that tableware didn’t play crucial role in hotel and restaurant business, in the yesteryears. Plates and food presentation always played a huge role in how we experienced food, as it does today, however, nowadays the relevance of tableware has further increased. When a plate of food is put in front of a guest, the first thing she/he appreciates is the look of it. A great look of the dish encourages her/him to partake the dish. Similarly unsuitable tableware can ruin the best of food and service efforts. If you are a hotel or a restaurant owner then you must be well aware of statements like ‘First impressions are the last impressions.’ This statement holds true in many cases of life, but is especially relevant in the food & beverage business, and tableware play huge role in creating that first impression among the guests. Succinctly, tableware is critical in enriching the whole dining experience, and can also endow the given restaurant with an identity. “These restaurant products may appear very small in size, but they have a major part to contribute in making your restaurant a success or failure,” said Harsv Manu Kaushik, Assistant Director-Food & Beverage, The Grand, New Delhi.

Choosing the Tableware Tableware could be categorised into four different segments. They are chinaware, which are also called crockery, constituting dinner plates, salad/dessert plates, bread & butter plates, tea/coffee cups & saucers; glassware, which constitute water goblets, wine glasses and other beverage specific glasses; silverware, also called as flatware, which constitute knives, forks, spoons, etc. and linen, which constitute table cloth, dinner and cocktail napkins, etc. “Tableware in our hotel ranges from customised crockery to contemporary designs available in the market. The benefits/ advantages of having specialised tableware are that they become part of the identity of the restaurant,” articulated Puneet Saigal, Director — Food & Beverage, Crowne Plaza Today New Delhi Okhla.

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Oct-Nov ’12

“The nature and the variety of tableware or glassware vary from culture and cuisine. Most people don’t have the space to stock all kinds of glassware or tableware, but depending on your usage and frequency you could invest accordingly. Whether they are used for ordinary days or for special events, there are classes of tableware to suit every occasion,” proffered Manu Kaushik. The brand you choose for the tableware of your restaurant/ s actually has a direct effect on its/their business. Take the case of paper napkins. Use of good quality paper napkins that are graceful plays a major role in making a restaurant’s style statement, which is again very important. For a better ambience, it is vital that the restaurant napkins that you use are not only of good quality but are colour coordinated, according to the ambience and décor of the restaurant concerned. “Each tableware product has a specific purpose. For example, chargers enhance the look of the restaurant without contributing anything to the actual eating experience. Irregular dinner plates might look interesting in themselves but they need to be conducive to the food being served in them or else these would spoil the whole dining experience,” explained Saigal. “The tableware is not only a part of interior design of a restaurant these days, but to us it is an essential part of the food & beverage concept. At The Grand, New Delhi, we select our tableware only after we indentify the culinary concept of the restaurant. This is all to create a ‘wow’ effect, because nowadays it is not only food which creates an impression of the restaurant — it involves the entire tableware and the ambience of the restaurant too,” asserted Manu Kaushik. “Tableware is chosen based on the concept of the restaurant and the style of service. Specialised suppliers for tableware are available and are chosen based on what they offer or what they can customise in Harsv Manu Kaushik terms of quality and cost,

Oct-Nov ’12

Hammer Food & Beverage Business Review

PRODUCT and long-term availabilities of designs and styles,” explained Saigal. “Tableware settings may differ from restaurant to restaurant and from meal period to meal period. The cereal spoon in breakfast might be the rice spoon for dinner. A charger being used in one restaurant could be a dinner plate for another. Wine glass sizes usually depend on the overall setting Ajay Khanna of the restaurant. For example, an artistic wine glass might be the best thing in a specialty restaurant, however, it might be the most cumbersome thing to handle in an all day casual dining outlet,” inferred Saigal. The shapes and sizes of tableware should be comfortable for use. Take plates for example; the ones with wide brims are more likely to prevent food from spilling over. As for colour, one colour for all tableware that is set on dinner table can be generally accepted and white colour is most common for use. Specialty restaurants use chinaware; usually tailored to depict the theme of the restaurant. “Suppliers who are renowned for quality work and delivery schedules are mostly preferred; also the suppliers who bring in innovative concepts of modern dining which blends in with the theme of the restaurant that you have planned are preferred,” elaborated Manu Kaushik. “We work closely with customers and help them make a decision on what they need, which is based on the type of restaurants, cuisine being served, interiors, etc. Catalogues and samples are provided and a requirement list is frozen. After the presentation, designs are chosen and quantities calculated. Subsequently, quotations are issued, which eventually lead to purchase orders,” informed Ajay Khanna, Managing Partner & CEO, Eagle Forgings.

market that consist of Royal Porcelain, Royal Porcelain Maxadura, Royal Fine China, Royal Bone China, and a new brand named Deva.,” pointed out Khanna. The Royal Porcelain products are sold in both the domestic and international markets across 50 countries around the world. In India, almost all Royal Porcelain products sold by Eagle Forgings are predominantly sold to hotels and restaurants. “Our valued customers include almost all the good international and Indian hotel chains, including Taj, Hyatt, Marriott, etc. just to mention a few. In fact, most of the good hotel chains across India have bought table-top products from us. Hotels constitute over 80 percent of our sales mainly because they use duty free licenses and place orders in large quantities, which lead to lower import costs,” articulated Khanna.

Tabling Trends Considering the huge demand for tableware in restaurants and hotels, it is no wonder that the rate of growth for the table-top industry in India is estimated to be approximately 15 to 20 percent a year. This is primarily due to additions of rooms and regular up-gradations of existing hotels. “Regarding the future trends in the industry, it is observed that the imports are growing as up-market hotels are importing more of their table-top requirements. However, mid-market and budget hotels continue to buy locally manufactured products, due to affordability and lower volumes,” concluded Khanna. ■

The Eagle Example Over the years, Eagle Forgings has supplied hotels and standalone restaurants with cutlery, crockery and glassware. However, the main product being supplied by them currently is crockery manufactured by Royal Porcelain in Thailand. Royal Porcelain is one of the leading manufacturers of crockery in the world. “There are several types of products available for our hotel client. Our range of products on offer consists of four ceramic bodies, including porcelain, fine China, bone China and Maxadura (high alumina chip resistant products). Positioning the right products into each potential market segment, we do offer Puneet Saigal five different brands to the

Hammer Food & Beverage Business Review

Oct-Nov ’12

O P E R AT I O N S

Cues for By Kanishka Gupta

uring winters, barbecues are an important part of any social celebration. Whether they are warm afternoons, chilly evenings or downright cold nights, barbecues can be experienced and enjoyed during all seasons, and in all parts of the day. My earliest memory of a delightful barbecue celebration was in January 1987 during a sunny afternoon in Chattarpur Sainik Farms, when the Air-India threw a party for the travel agents and travel writers. After a busload of eager and noisy 20-somethings, including myself, descended at the venue, a group of six of us headed straight towards the barbecue counters once the party was thrown open. It was indeed a delightful afternoon with the aroma of roasted meat, chicken and cheese wafting through the air, the burning cinders in

Oct-Nov ’12

the open air oven and the Chefs behind these counters deftly serving out the dishes. My first experience with barbeque still lingers in my memory…though I have experienced

Nimish Bhatia

Hammer Food & Beverage Business Review

several others during my career as a scribe. Barbecue is an important part of today’s gastronomic world. It is chic and trendy as the Chef interacts with the diners while the culinary conversion of the meat/veggies happen over the cooking process, thereby facilitating to kindle the desired palates of the diners. Barbecue is perhaps the best way to attract the palate of the guests among the many cooking processes. Barbecue is one flavour which needs to be there in the F&B menu of the restaurants and hotels. But when the cooking is interactive and visual, the equipment has to look good, perform optimally and relate to the cuisine. During its earlier days, barbecue was done in one monotonous looking grill but today the equipments

O P E R AT I O N S for barbeque comes in various fashions wherein some there are functions like smoke infusion, and glittering lights, etc. The common equipment used for barbecue is the charcoal grill, which is used for both Indian and Continental barbecued food.

The Benefits of Barbecue Barbecue equipment is available in various forms in the hotels of LaLiT Suri Hospitality Group, ranging from flat grills to lava stone grills to fresh char grills and also traditional tandoors. Benefits of barbecues for the restaurants/ commercial eateries are firstly that it

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C h o o s e Yo u r G r i l l

as Grills: Gas grills are a common type of barbecue grill used often in the terrace or the backyard garden. These grills normally use two kinds of fuels: propane or natural gas. While most gas grills are designed for propane, they can easily be converted for natural gas usage. If you have a CNG connection, as many urban localities in New Delhi have, it is very easy and handy to use gas grill without getting into the messy ritual of filling and cleaning up charcoal in a normal barbecue. In the case of a gas grill, the smoker box is comparatively small and therefore you will only get a tinge of smoke flavour in your meat. A range of gas grills are available catering to different pockets. However, the mechanism of manufacturing will ensure that gas grills are generally expensive than the charcoal-based models. In the higher-end of gas grills, you can find 3-5 burners, a stainless steel body, and a side burner for heating pots and pans. Charcoal Grills: These grills derive their name from the fact that the fuel used in these grills is charcoal briquettes. Although cooking with charcoal is more expensive than cooking with a gas grill, the die-hard barbecue fan will always prefer the charcoal grill because here the meat can be cooked slowly and it gives a better smoking aura not otherwise provided in a gas grill. Since charcoal burns at a higher temperature than gas, a skilled barbecue Chef can do wonders in cooking the perfect blended meat which is cooked on a slow flame of a charcoal grill. It can take anywhere from 30-45 minutes to get a charcoal grill started before it starts smoking and the embers start burning. Moreover, a barbecue which is done on a charcoal grill has a greater romantic feel than say one done on a gas grill. A charcoal grill is more expensive to run and maintain than a traditional gas grill, mainly because charcoal is more expensive than gas. After cooking, cleaning up the grill and disposing the charcoal ashes can also be time consuming. For charcoal grills, a nice cooking surface is always welcome like a plated steel surface or porcelain coated steel bars. Iron bars are also good as long as they are cleaned and re-oiled after use. Stainless steel bars are ideal, but for a charcoal model they are generally not available. Electric Grills: Available in indoor and outdoor varieties, these grills are powered by electricity and use heated grill plates to do the cooking. Certain places where there is danger of a fire hazard, electric grills can be found to be more useful. Electric grills are silent, emit no or less smoke and can cook the meat in a very slow manner. Portable Grills: These grills, as the name suggests, can be easily transported from one end to another and can run either on CNG or charcoal. These grills are ideal for a picnic or for enjoying a barbecue in between an outdoor game.

Hammer Food & Beverage Business Review

world, secondly it can be done in scenic outdoors like gardens and beaches, and thirdly it is interactive in nature. “Imagine the whiff of a barbecue on a verdant garden or a scenic beach side, which I am sure, will get the guests enticed and allured. Besides encompassing great variety of cuisines, ranging from regional Indian to Caribbean and Japanese, a barbecue is considered to be very healthy and trendy. It was generally perceived sometime back that a barbecue always got to be non-vegetarian but the current times gives barbecue choices for the vegetarians too,” explained Chef Nimish Bhatia, Corporate Executive Chef, The LaLiT Suri Hospitality Group.

Equipments and Ease “Charcoal grills, electric grills, charcoal and gas ovens, salamanders, etc. are few equipments which are used for barbecues. The equipments which are available in our hotel are mobile and can

Rajesh Khanna

Oct-Nov ’12

O P E R AT I O N S be used in any open space,” articulated Rajesh Khanna, Head — Food & Beverage, The Metropolitan Hotel & Spa, New Delhi. Most of the barbecues are preferred in open areas as they create lots of smoke due to the oil or the fat of the meat. “Heavy exhaust is required in the kitchen areas when the barbecue grills are placed in closed areas,” added Khanna. The working process of barbecue equipment depends on the type of equipment you are using. It may vary from a giant US style grill to a Lucknawi sigdi to a tandoor to a Yakitori grill. “Today, with the technology moving towards convenience and safety, it is not that the modern barbecue equipment is difficult to operate or requires an expertise, but yes cooking as always, has been an art and requires the requisite skill. A good barbecue requires the practice and the passion to cook, along with the knowledge and technical know-how of the meat and veggies you are cooking,” proffered Bhatia. Barbecue has changed over the years, and not only in terms of sophistication

Oct-Nov ’12

of equipments. Today smoking, pertaining to barbecue, is so much more than before. Smoking adds flavour, tenderises, and has the potential to turn any cut of meat into a wonderful meal. The smoking process requires a container to hold in the smoke, a source of the smoke, and the food to be smoked. The source of the smoke is typically hard wood. “Normally, the barbecue equipments are user-friendly and do not need any expert, but a good Chef is required to make sumptuous barbecue dishes. Regardless of the varying styles and methods, practice and patience are the true secrets to perfecting the smoking process in barbecues,” agreed Khanna.

The Right Choice Determining the right barbecue equipment is a challenge. “This mostly depends on the restaurant one wants to operate or the style of cuisine one wants to prepare. To give an example, if you are running/operating a Pan Asian restaurant/Japanese restaurant, you would need a Teppanyaki or a Yakitori

Hammer Food & Beverage Business Review

grill, if you are running/operating an Awadhi restaurant, you would need a sigdi kind of grill, a multipurpose grill like a Weber would be suitable for an open air lawn/beach side, terrace, etc. Many people get their grills indigenously fabricated to their style and design,” articulated Bhatia. “Brochures can be used as a good source to determine the choice of barbecue equipments for your kitchen. Depending on the need of the menu, we order the equipment,” informed Khanna. ■

EQUIPMENT

Mixers for

Bakers

Planetary and Spiral

By Kanishka Gupta

ixers play a very important role in bakery/ confectionery operations. A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping of food ingredients. Mixers come in two major distinctions; hand mixers and stand mixers. A hand mixer is a hand-held mixing equipment. The modern electrically powered type consists of a handle mounted over a large enclosure containing the motor, which drives one or two beater/s. The beaters are immersed in the food to be mixed. A simpler manually operated type, which preceded the evolution of the electric mixers and is still being rampantly used, consists of a handle with a hand-operated crank on the side, geared to two beaters. The handle is held with one hand and the crank is turned with the other, turning the beaters. However, if you choose to go deeper beyond these broad categories, you will find that there are variety of mixers available in the market which include planetary mixer, blending and dough break mixer, spiral mixer, fork mixer (typically used for baguettes), artofex mixer, which simulates

human arms; vertical mixer, horizontal mixer, high speed mixer (with or without vacuum), and continuous mixer. Irrespective of the type of mixer that is used in bakery operations, its principal aim remains constant, which is to develop the gluten to maximum gas retention capability. The mixers play a great role in influencing the final structure of the crumb. “In old days, dough was made by hands. It has evolved to present day mixers to maintain the consistent quality of bakery and confectionary products every day, which involves high production of different items. Mixing time is also reduced through different mixers by mixing actions with different mixing speeds as well as stirring. Speed also allows in preparing the required and desired recipes for long time reliability, most of the time, and also enhances the productivity of bakery and confectionary items at different levels,” said Rohit Kumar, Director, Mod Kitchen Equipment.

In India, there are mainly two types of mixers in the market, spiral mixer and planetary mixer. Spiral mixer is designed to mix dough for breads, pizzas and chappaties. “Planetary mixer is also known as all purpose mixer. It comes with three different types of tools; dough hook, dough beater and whip. Each tool has its function. Dough hook is used for making bread and pizza. Dough beater is used for making potatoes, mixing for cakes and icing. Whip is used for whipping cream and beating egg whites,” informed Kumar. “In the planetary type mixers, the bowl is a non-rotating bowl, and the spindle rotates in a planetary motion around the inner circumference of the bowl. Hence this mixer is meant mainly for mixing of flour, cream and other batters of different consistency. Generally, these mixers are used for bakery and can be of widely varying capacity, ranging from 5 litres to 180 litres,” elaborated Debashish Bhattacharya, Director (Projects & Sales), Rite Equipments. “In the spiral mixers the bowl is a rotating unit and the spindle rotates inside the bowl. The spiral mixers are of two types; one meant for high fluid and less flour, and the other for less fluid and more flour. Both the types of spiral mixers

Hammer Food & Beverage Business Review

Oct-Nov ’12

EQUIPMENT are primarily used for dough making of semi hard mixer’s capacity, dough temperature or the to hard consistency. Capacities of spiral mixers efficiency of the cooling systems, quality of the vary from 20 kg dough to 200+ kg of dough for flour, water absorption capacity of the flour, more heavy duty and load consuming units,” which again is influenced by the particle size, the elaborated Bhattacharya. amount of shortening (more shortening will Hotel bakeries and confectionery outlets also increase mixing times), the amount and type of use a variety of mixers. “The primary ones are reducing and oxidising agents, and the quantity spiral dough mixer, planetary food dough mixer, of milk solids and other ingredients that compete and multi-functional food dough mixer,” for water. Here it deserves a mention that the pointed out Santosh Reddy, Pastry Chef, higher the concentration of milk solids and other Radisson MBD Hotel Noida. “Traditional ingredients are, the longer the mixing time will confectionery shops like ours use planetary drive be because there will be less water available for Debashish Bhattacharya and high energy mixers with capacities ranging gluten development. from 3. 30 liters to 60 liters for making sponges, breads and Overall, mixers offer a lot of advantages and benefits to the confectionery,” pointed out Atul Tandon, Partner, Wengers. bakery and confectionary operations. “It is always a great challenge to make great pastry and other bakery products. So it is Facilitating Operations always important for a Pastry Chef to use the right bakery/ A mixer generally facilitates profit to the operations. Uniform confectionary mixers to not only make great products at some mixing reduces waste and improves process control. Smooth points of his career, but also to stay consistent in his brilliance,” surfaces and durable materials make cleanup fast and easy. explained Reddy. “Mixers are labour saving and offer consistent This all means economical operations. Due to its reliability, quality,” added Tandon. But their proper usage requires mixers from companies like Hobart are likely to give years of exhaustive training. “It is always very important for any dependable, low cost service. The Hobart mixer’s planetary individual to get trained on the usage of the mixers or rather of action ensures uniform mixing. Its mix arm can reach every any equipment used in the bakery and pastry kitchen before part of the batch. Moreover, Hobart mixers are flexible in the using it. Training is always important because their wrong usage kitchen. Most Hobert mixer models allow use of bowls of may involve compromise of individual’s safety, and also because more than one size, and several agitator styles are available to these machines are expensive,” pointed out Reddy. handle specific mixing tasks. The first stage in dough processing is mixing. In bakery Purchasing Factors operations, during the mixing process both the development Suppliers like Mod Kitchen Equipment determine the of the dough and the temperature of the dough are requirement of bakeries for mixers by the size of the bakery and established. If both of them are not exactly correct, the the volume of bakery products to be produced. “The sales processing and the product quality will have a setback. If you tools, sales leads and market surveys play their very important do the mixing wrong, there is no possibility to correct it at a roles in determining the requirement of mixers for bakeries, later stage. Mixing is the only discontinuous step in the confectionaries or catering operations,” said Kumar. otherwise continuous process of bakery operations. Therefore Bakeries in hotels like Radisson MBD Hotel Noida too in mixing an even greater discipline is required than in other have their methods for determining the type of mixers they bakery operations. Another facet of mixing is that all need. “It is always important for a Chef to know his ingredients involved must be correctly weighed and that all surroundings, like what the work level is, what the quantity ingredients should be added to the dough. of production is, and last but not the least, what is the In a conventional spiral mixer, the mixing time of around desired quality of the products. All these factors determine 12 minutes will be required for a dough of about165 kg, the choice of the mixers in our operations,” asserted Reddy, depending on such factors as the quality of the flour and the who pragmatically opines that it is always very important to mixing method. The time of salt addition will influence the choose the right mixer for use. mixing time; delayed salt addition will shorten the mixing “Mixers are purchased depending on the application and the time. During these duration of 12 minutes there are a number quantity of products or goods to be manufactured. Normally we of stages, which are pick up when the dough is sticky, cold try to source from the best local suppliers for reason of service and lumpy; initial development when the dough is getting backup,” explained Tandon. “We have supplied primarily warmer, smoother and drier; clean up when the planetary mixers, ranging from 5 litres to 160 litres dough is at maximum stiffness and comes of different makes like Hobart, Caplain, Kolb, etc. At the same time, we have also supplied spiral together as one mass and when the colour changes mixers mainly from Caplain and Kolb,” stated from yellowish to more white; final development Bhattacharya. “In general, any 120+ room hotel when the dough is at its correct temperature and nowadays does have a dedicated bakery consisting handling quality; letdown, when the dough is too of a host of equipments pertaining to bakery warm and sticky and lacks elasticity and has too operations, including deck oven, convection oven, much flow; and finally, the breakdown stage rotary oven, and mixers. Generally the cost of when the dough is beginning to liquefy. mixers is 18 percent to 22 percent of the total Besides the time of salt addition, mixing times kitchen equipments’ cost in a bakery,” articulated will also depend on the speed of the mixer, the Santosh Reddy Bhattacharya. ■ design of the mixer, dough size in relation to the

Oct-Nov ’12

Hammer Food & Beverage Business Review

PRODUCT PREVIEW

Restaurant Management Platform

Tradition Meets Technology — The Smokestar

POSist is a leading online Point of Sale Solutions Provider. With the motto of providing ‘Training free’ and ‘Easy to use’ scalable solutions, it has successfully registered a PAN-India presence with customers in over 35 cities. POSist is the first company to provide a completely online POS to restaurants, which is also Internet outage friendly. POSist derives its edge from being a company focussed on food industry only. The idea for POSist came up when its Founder, Ashish Tulsian, started hunting for a software solution to help automate his own restaurant. But ended up creating one for himself as he wasn’t able to find anything suitable. Realising the troubles of managing a restaurant made him hunt for an IT solution which could help him automate and remotely manage most part of it. In his own words- “I was surprised looking at so many incompetent systems in the market, so I was forced to create the right one for myself.” He further added, ”We had no intention to sell it outside initially, until fellow restaurant owners discovered it and started demanding. It was only then we realised that we have solved a big trouble for all.” With POSist he believes they can change the way restaurants deal with their customers at front and back-end operations. Key problems which restaurant owners face on day-to-day basis are: • Unskilled staff to handle computers for billing; • Trained staff leaving, resulting in high attrition rate; • Lack of service from software companies makes life tough; • Loss of valuable customer and sales data due to system crash; • No way to get information about the restaurant sales when travelling out. And there are many more... One of the key learning on which Posist positions its product is usability. It is true that unskilled staff cannot operate computers easily but as Ashish pointed out, ”These are the same guys, who despite being unskilled and uneducated still use ATMs as well as mobile phones, which clearly suggests if usability of a software is intuitive, just anyone can operate it.” Posist has kept its word when it comes to usability with an excellent easy to use interface. Being a completely online application, Posist is hardware independent and can work with an old PC, with an integrated POS terminal, and with even tablets, that too instantly. Posist boasts of five minute activation at any restaurant. Backed by a 24X7 online and on call support team, it is being used by more than 300 restaurants across India with varying formats, at cafes, sweet shops, bakeries, ice cream parlours, fine dining restaurants, as well as dhabas. Posist calls itself a Restaurant Management Platform, as it is an open to integration and a seamlessly scalable application, and other business support applications like accounting softwares, CRMs, hotel suites and even ERP backends like SAP can be integrated with front POS from Posist. Using its APIs, Posist looks forward to provide better unified solutions for the restaurant industry. POSist Technologies Pvt. Ltd. contact@posist.com

Burning aromatic wood produces smoke; this process has been used for thousands of years with great results although it is seldom used today. How can the smoking technique be managed in a profitable way inside a professional kitchen, where cleanliness, quality and efficiency are essential features is the challenging question that limits the use of aromatic wood in kitchens. Thanks to Angelo Po Smokestar this technique is now achievable and accessible by the industry. In the field of professional food production smoked produce is usually made by specialised machines known as ‘smokers’ or ‘smokehouses.’ The product to be smoked is placed in bays and the smoke is generated externally or internally to the bay itself. Inevitably they take up room and are expensive to purchase and maintain. Using the new Angelo Po Combi Oven Fx plus the Smoker FMS ‘Smokestar’ allows for a flexible and cost-effective solution without the need for additional machinery or space as it combines the advantages of smoking with the well-known features of the combi-oven. Quality, speed, precision and space saving are its hallmarks. Furthermore, this innovative tool could allow professionals of the restaurant industry to introduce new gastronomic ideas easily without reducing their useful space in the kitchen. The Chef can flavour the mixture of wood chips with brandy or wine to create a unique and individual tasting experience. The Smokestar accessory is a generator of smoke, placed externally from the Combistar Oven FX. It pulls fresh air from the outside, uses a double 1 meter long pipe to feed the smoke in to the chamber. This means that space is not wasted in the cooking chamber and reduces any slight harmful effects of the smoke as it is produced. Constellation Projects info@constellationindia.com

Table up with Crockeries SSPL has recently introduced Leela Baralee Fine Porcelain Crockery from Thailand. Imperial Pottery Co. Ltd. (Leela Baralee) was founded in 2001 with its commitment to produce highest quality tableware for the international market. Leela Baralee produces finest embossment which reflects a sense of harmony & warmth for the catering industry. Through research and development, it has created a Glaze Formula from raw materials without using any synthetic substance. The clay used is one of the best clay sources in the world. With its longterm ceramic expertise it has created a distinctive formula of clay that reveals the natural white colour and strength of its tableware. Leela Baralee, with its latest technology, manufactures high-quality yet affordable products with design appeal to create the right ambience for a perfect dining experience. The products are safe to use with industrial dishwashing machines. The glaze and decoration prevents stain or loss of colour or brilliance with dishwashing machine in excess of 1,000 cycles. Soft Sensations Pvt. Ltd. raman@softsensations.net

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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INTERVIEW

A Creative Manager By Sharmila Chand

Sudeep Sharma, Food & Beverage Manager, Jaipur Marriott Hotel, is a mature, dynamic and result-oriented hospitality professional offering focused leadership to foster excellence in the realm of food and beverage. He is a highly creative, knowledgeable and skillful Manager with background in maintaining food & beverage operations in restaurants of reputed hotels. In more than a decade’s tenure in the hospitality industry, he has worked with major hotel chains like Marriott, Taj, The Claridges & Le Meridien. Specialist in positioning bars and restaurants, Sharma is impeccably trained in customer service, beverages and events management. Besides these, he is noted for his outstanding communication skills with guests and colleagues. The excerpts of the interview follow: What are the top three traits or skills every Food & Beverage Manager must have to excel? She/he must have the ability to relate to guests and staff, and must be endowed with great marketing skills in F&B. The concerned professional should also know how to handle pressure situations well, and must be quick in decision making. She/he must also have the ability to optimise financial resources.

What do you enjoy most about being a Food & Beverage Manager? I greatly enjoy performing challenging tasks, and the joy of exceeding customer expectations is simply great. Meeting people from around the world, including celebrities, and to know about the ever changing global trends in the F&B industry are the other benefits of the job that I immensely enjoy.

Is your job challenging? Can you point out major challenges? Yes, it is very challenging. The major challenges of the job, in my opinion, are the paucity of quality workforce, keeping oneself abreast with the changing F&B trends, catering to the growing guest expectations, and the ability to retain the right talent.

What kind of pressures have you encountered at your day-to-day work? In our profession, there is a continual pressure to do better than the last time. One needs to do a little more to enhance the delight of the guest than what she/he has

attained in her/his last experience with us. Creating better opportunities to the team than before and producing more returns for investors than last time are other continual work pressures. In this profession, one needs to excel over excellence.

Can you suggest any tips or insights to the F&B Managers to strengthen their F&B team? They need to be honest and open with their team members, and should always appreciate a job well done. They should be interested in their team members’ growth and plan their individual team member’s career growth. They should also listen carefully to each of their team members and encourage team members to express themselves. The F&B Manager should also always make her/his expectations clear before assigning a task, and must treat all her/his team members with the same respect and use every team member to her/his strengths.

Finally, how is your experience in Jaipur? How is it different from other places where you have worked? Working in Jaipur comes across as an excellent change from bigger cities. Here I am getting to meet wonderful people, which is exciting. The hospitality business in Jaipur is a close-knit market where people know each other. The culture of the Pink City excites me. The people and the festive vibe of this city are great. Here all the festivals and celebrations are treated very special and the preparation is detailed.

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What is the USP of your place/ brand? We give our associates great deal of empowerment. We feel that if we keep the staff happy, they will keep the guests happy, and the philosophy behind this work culture gets translated into reality every moment at our property… We are also proud to make our hotel present itself as friendly and approachable to our guests.

Anything else you would like to say? A career in food & beverage is for people who love people, food and different cultures. You can enjoy your work in this field only if you are passionate about the F&B world, love to try out new cuisines and beverages, and have a natural desire to make every guest feel special and appreciated.

What is your take on the hospitality business in general? It is encouraging to see so many international hotel companies wanting to establish their brand portfolio in India, in various segments. There is a big demand for mid-segment hotels and F&B business is getting competitive by the day. The customer today knows what she/ he wants and she/ he doesn’t mind paying for the right thing, whether it is a hotel suite or an exotic dish served in a specialty restaurant. In the realm of F&B, you can only win a customer if you provide great value for money and a memorable experience, through wonderful food, ambience and service.

Oct-Nov ’12