Food & Beverage Business Review ( October-November 2014)

Sept-Oct ’14

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E d i t o r i a l

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

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

Website: www.fbrmag.com E-mail: hammerpublishers@vsnl.net © 2014 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.

The rooftop restaurants have become quite popular among the eating out crowd in urban India. Their popularity is another reflection of the fact that today’s consumers(which also includes today’s eating out crowd) want an experience that is refreshingly different from those run-ofthe-mill ones.

From rooftop restaurants, the eating out crowd can enjoy food, beverage, ambience and music along with the additional attraction of beautiful scenery and vastness of nature.

Experiencing a delectable dinner with champagne is a great feel, but the feeling can be even better if that dinner is had below the starlit sky or below a moonlit night, without any ‘concrete’ disturbances in between.

Of course, these rooftop restaurants also need to get their basics right. They need to have great food, beverage, ambience and décor and preferably great music; otherwise the scenery that they afford would not be enough to garner the desired revenues. The management of these restaurants should never forget that to reach great heights, the base should be strong enough. In our Cover Story, we have briefly covered some rooftop food service outlets which could interest our readers.

With the growing demand for healthy food, the demand for healthy ingredients is also experiencing increases in the country. One can say that health ingredients market, though at a nascent stage in India, is thriving with latent potential. We can know more about this from the Business Story.

It is not an encouraging fact that many of our regional dishes are losing popularity, or worse, are fading into oblivion, when huge sections of urban India is queuing up at the US-based QSR outlets. It is not sufficient that many of our regional dishes embodying heavenly taste get revival of their popularity in their respective regions. It is about time that Indian regional cuisines also attain mainstream popularity in the global food &beverage industry. We have discussed this issue in detail in our Feature section.

Besides these above-mentioned relevant issues for the Indian food service industry, we have also covered many other important topics of our industry’s interest, through our exhaustive dosage of information, opinions and perspectives. We hope the comprehensive package would interest our esteemed readers enough to keep them waiting for the next issue of this magazine, in a brand new year.

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

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Hammer Food & Beverage Business Review

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Contents

Cover Story

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Departments

Feel the High

Business

38

Ingredients with Future

Feature

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Feel Nom Nom at Bandra

Agri

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News

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Report

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Ingredient

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Restaurant Review

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Chef Voice

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Profile

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Operations

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Product Preview

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Global Appeal for Indian Flavours

Focus

Event

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The Fruits of Health

Bakery

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Have Cakes with Health

Theme Cuisine The Rich and Diverse Italian Cuisine

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Business Opportunity 72 56 Interview

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EVENT

Facilitating Business, Disseminating Information A striking feature of this year’s edition of the exhibition was that the stand presentations of the exhibitors were, on an average, substantially more extravagant than in the past years’ editions of the show. International FoodTec India 2014 acted as a great platform for buyers and sellers of technology in food, drinks, dairy confectionary, snacks, pharmaceuticals and cosmetics.

Starting from 2015, the trade fair will become an annual show that will alternate between Mumbai and New Delhi. This new schedule is expected to even better cover the holistic need for new technologies in the food and drink industry and packaging industry of the Indian sub-continent.

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nternational FoodTec India, and its concurrent trade fairs —Sweet and SnackTec India, Dairy Universe India and PackEx India 2014 — concluded on a high note. The mega show was held at the Bombay Convention & Exhibition Centre, during November 14th- 16th 2014.

Almost all the exhibitors from India and abroad seemed quite satisfied with the quality and quantity of the visitors who attended the trade fair.

The 2014 edition of the show saw 12,007 visitors. The event also had an impressive presence of international brands dedicated to processing, packaging and manufacturing consultancy.

For the first time, most of the key visitors from different industry sectors were present during all the three days; visiting at the exhibition and constructively gathering insights into the technologies for the food and drink processing and packaging

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industries. The exhibition had international pavilions from China, France, Germany, Italy, Republic of Korea, the Netherlands and Turkey among others.

A total of 466 exhibitors from over 30 countries presented their products and technologies during the three trade fair days, 48 percent of which were international brands. The exhibition proved out to be a great source for knowledge sharing with seminars on ‘Future of Milk Based Nutraceuticals’ organised by Indian Dairy Association (West Zone).

Hammer Food & Beverage Business Review

The next edition of International FoodTec India along with its concurrent trade fairs Sweet & SnackTec India, Dairy Universe India and PackEx India will be organised during 10th-12th September 2015 at Pragati Maidan, New Delhi.

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EVENT

ASIA FRUIT LOGISTICA:

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Central Food Retail (Thailand), CR Vanguard (China), Cold Storage (Singapore), Dairy Farm/Wellcome (Hong Kong), GCH Retail (Malaysia), Lotte Mart (South Korea), Metro Group (China), NTUC Fairprice (Singapore), ParknShop (Hong Kong), Ranch Market (Indonesia), RT Mart (China), Spinneys (Dubai), Tesco Group Food (China & Thailand), The Food Hall (Indonesia), Walmart (China and India) and Yonghui Superstores (China).

Asia once again accounted for the largest percentage of exhibitors at the event, on a regional basis, with 12 different Asian countries together making up 34 percent of the exhibitor numbers. Europe retained its share of exhibitor numbers at 25 percent, while Latin America increased its presence to 15 percent. Oceania (11 percent), Africa (8 percent) and North America (7 percent) completed the global picture.

China attracted the highest number of exhibitors, with 94 companies exhibiting, while Italy held onto the second place with 39 companies.

Australia surged into the third place with 34 exhibitors, marking a 54 percent increase over the last year, and Egypt also ramped up its presence, moving up into the fourth place with 31 exhibitors. The US retained its position in the top five with 30 exhibitors.

In addition to the marketing and networking opportunities at ASIA FRUIT LOGISTICA, visitors were also able to

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ASIA FRUIT LOGISTICA is perhaps the only annual international trade exhibition for fresh fruit and vegetable marketing in Asia which focuses exclusively on the fresh produce sector and related value chain for the whole Asian region.

The 2014 edition of ASIA FRUIT LOGISTICA was held during 3 rd -5 th September 2014, in Hong Kong. More than 8100 trade visitors from 64 different countries attended ASIA FRUIT LOGISTICA 2014 and Asiafruit Congress at Hong Kong’s AsiaWorld-Expo Center.

The record visitor numbers marked a 24 percent growth over the attendance at the last year’s edition of the event.

Some 478 companies from 38 different countries exhibited at the trade fair; an increase of 28 percent over last year’s edition, while bookings for stand space grew by 25 percent over last year’s edition of the event. Some 19 different countries had national pavilions, while Costa Rica, Poland and Saudi Arabia all exhibited for the first time at ASIA FRUIT LOGISTICA. But it was the quality of the visitors that defined the success of the event. ”This is the best show we have attended,” said Jeff Scott, CEO of the Australian Table Grape Association, which was exhibiting within the Australia pavilion. “We have had non-stop traffic to our stand and virtually all of the people coming by have been existing or potential buyers. We have had visitors from almost every Asian country approach us, and it is great that there are nearly 80 table grape growers here from Australia.”

Senior buyers and executives from leading food retailers were out in force at ASIA FRUIT LOGISTICA. One of them was Sumit Saran, Head of International Foods for Indian retail giant Future Group. “It is not just the quality of the people you meet at ASIA FRUIT LOGISTICA that makes this show so special, it is also about the quality of the time you get in those meetings,” said Saran. “It enables you to really do business and plan programmes,” he averred.

Other major retailers included Aeon (Japan and Malaysia), Carrefour (China),

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Garnered Impressive Visitor Participation

attend the Asiafruit Business Forum, a programme of two information sessions per day on the show floor. Day One focused on Marketing, Day Two on Technology and Day Three on Production.

The week of fresh produce activities in Hong Kong kicked off with Asiafruit Congress, the region’s premier conference and networking event. Taking place on 2nd September, the day before ASIA FRUIT LOGISTICA, the full-day conference attracted more than 400 industry decision makers from 33 different countries.

“We found it really valuable to hear from expert speakers at Asiafruit Congress about the process they are taking to develop premium value chains into Asia,” said delegate Jen Scoular, CEO of New Zealand Avocado. “Their comments confirmed the real need for strong and pro-active consumer engagement, good planning and excellent relationships with in-market partners,” he pointed out.

The Asiafruit Congress concluded with the presentation of the Asia Fruit Awards, which were created by Asiafruit Magazine and ASIA FRUIT LOGISTICA to celebrate excellence in Asia’s fresh fruit and vegetable business.

The next edition of ASIA FRUIT LOGISTICA will take place during 2nd4th September 2015 at AsiaWorld-Expo Centre in Hong Kong, with Asiafruit Congress to be held on 1st September of the next year.

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EVENT

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by Thomas L. Vajda, Consul General of USA in Mumbai. The pavilion had five exhibiting companies showcasing their products which included products like pistachio, walnuts, almonds, peanut butter among others. The exhibitors from USA expressed their satisfaction with the overall organisation of the fair.

At the 9th edition of Annapoorna World of Food India, Enterprise Greece – an official agency of Greece — had organised a group of seven food and beverage product manufacturers to display their products to the enthusiastic visitors of Annapoorna World of Food India.

The Pacific Alliance — a regional integration initiative of its member countries, which includes Columbia, Peru & Mexico — had its presence in the 9th edition of Annapoorna World of Food India by displaying interesting products from those countries.

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European countries displayed their food and beverages. As part of ‘European Dining’ — a theme pavilion organised

by Spanish Food and Drink Industry Federation (FIAB) on behalf of the European Union, a series of workshops, live cooking sessions by reputed Chefs, wine tasting sessions, etc. were organised, which helped to educate the audience about the European gastronomy. These two activities were perhaps among the most attractive activities at the fair.

The USA pavilion, organised with the support from USDA, was inaugurated

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he 9th edition of Annapoorna World of Food India —an international exhibition for food & beverage trade — has once again proved to be an important trade fair for the food & beverage industry, in the Indian subcontinent. The B2B event was held during 24th-26th September at Hall No.5, Bombay Exhibition Center, Mumbai.

The event attracted 186 companies from 25 countries who participated at the show. The show attracted 6007 trade visitors. There were country pavilions from Afghanistan, Argentina, Greece, USA among others.

Food additives, fruits & vegetables, breadcrumbs, baking agents, raw ingredients, nutrients like pasta, pulses, oat products, cereals, muesli, different kinds of preserves, olives, different kinds of sauces and seasonings, nuts, dried fruits, oils, health food and dietetic products, confectionary and snack products, frozen food, chilled food, dairy products, alcoholic and non-alcoholic beverages and equipment for foodservice and catering were part of the impressive product range showcased at the trade fair.

Some of the important buyers who were present at the Annapoorna World of Food India included Accor Group, Aditya Birla Group, Amaya Impex, Ambika Global Foods & Beverages, Bajoria Foods, Café Buddy’s, Dmart, Epicerie Brands, Fabs International, Future Group, Global Business Links, Godrej Natures Basket, Groceries Impex, Haiko Super Market, Hypercity, ITC Welcome Group, Marriot Hotels, Metro Cash & Carry, Reliance Retail, Ryan Marketing, Rovin Impex, Sovan Trading, Tesco, Top Notch Retail, Tree of Life, TJUK Trade Networks, VK Foods among others.

Annapoorna World of Food India for the first time hosted European Union Pavilion, organised by the European Commission, wherein food and beverage producers from different

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A Significant Trade Show for the Food & Beverage Industry At the recently held trade fair, Afghanistan Holding Group (AHG) organised a delegation of 10 companies from Afghanistan, which are into production of food and agriculture products. The representatives of AHG expressed their satisfaction with respect to the response received for their products on display.

Indian-Baltic Chamber of Commerce (IBCC) — a public non-profit enterprise established in order to promote, develop and encourage information, trade, investment, education, culture, tourism as well as other economically constructive relationships between Indian and Lithuanian Republic and the Baltic countries — organised a group participation of food and beverage manufacturers from the Baltic Region at the fair.

Products varying from condiments, chocolates, alcoholic drinks, fruits and vegetable products, dairy products, etc. were on display at the pavilion.

Besides international pavilions, the Ministry of Food Processing Industries, Government of India, and the Governments of the states of Orissa and Jharkhand organised pavilions.

They brought in small and medium food and beverage manufacturers as part of their pavilion.

NIFTEM (National Institute of Food Technology Entrepreneurship and Management), an apex institute of global standards in food technology entrepreneurship and management, showcased its objectives and achievements at the recently held show.

Live cooking sessions by renowned Chefs, wine and other alcoholic drinks’ tasting sessions were add-on highlights of the annual show.

The next edition of Annapoorna World of Food India is scheduled to be organised during14th -16th September 2015, at the Bombay Exhibition Center, Mumbai.

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E V E N T S’ C A L E N D E R

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Hotel Investment Forum India 14-15 January 2015 The Leela Kempinski Gurgaon www.hifi-india.com Sigep 2015 17-21 January 2015 Remini Fiera, Italy www.en.sigep.it Gulfood 2015 8-12 February 2015 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com Aahar 2015 10-14 March 2015 Pragati Maidan, New Delhi www.aaharinternationalfair.com Myanmar Hospitality & Tourism Conference 2015 25-27 March 2015 Sule Shangri-La Hotel, Yangon, Myanmar www.mhtc.sphereconferences.com EDT Expo 25-28 March 2015 Istanbul, Turkey www.cnredtexpo.com HOTELEX 2015 30 March - 2 April 2015 Shanghai New International Exhibition Center, Shanghai, China www.hotelex.cn SIAL China 2015 6-8 May 2015 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com HOFEX 2015 6-9 May 2015 Hongkong Exhibition Centre, Hong Kong www.hofex.com

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he 9th edition of Food ingredients & Health ingredients India 2014 (Fi & Hi India 2014) was held at the Bombay Exhibition Centre, Mumbai from 29th September to 1st October. This is UBM India’s flagship event for the food & health ingredients sector.

Fi & Hi India 2014 brought together the Indian food industry’s leading decision makers, experts, buyers, producers, and suppliers on one platform. The event was supported by the Ministry of Food Processing Industries, Government of India.

Fi & Hi India offers its attendees with the opportunity to source high quality ingredients, network with industry professionals, learn the latest industry trends & innovations, and expand their busineses’ market share.

Over 129 exhibitors participated at this year’s edition of the event, which was a 25 percent increase over the last year’s edition.

Fi & Hi India 2014 attracted more than 5000 attendees, most of them quality buyers from leading food manufacturing companies, thereby meeting expectations of its exhibitors. Over 60 percent of the exhibitors were happy and satisfied with the quality of the visitors, and 93 percent visitors confirmed their interest in doing business with the exhibitors.

Co-located with the main three day event was a national seminar that highlighted the importance of maintaining quality standards in food/shelf life and how participants could adhere to the FSSAI guidelines more efficiently. Titled ‘Innovative Food Ingredients & Additives and their Role in the Development of Food Processing’, this seminar was organised in association with All India Food Processors’ Association (AIFPA).

On the second day of the event, the on-site seminar conducted by Health Foods & Dietary Supplements Association (HADSA) was packed with industry leaders who highlighted innovations in health ingredients and opportunities in nutraceuticals.

As a special engagement during Fi & Hi 2014, the Assocom Institute of Bakery Technology & Management (AIBTM) co-organised a two-day workshop on ‘Basics of Bakery Modernization’. The workshop was designed to impart basic knowledge of ingredients and packaging for bakery products. Here it deserves a mention that AIBTM is a comprehensive teaching, training, and research centre specialising in baking technology and allied disciplines. Around 200 delegates attended the bakery workshop.

Hotel Expo 2014 26-28 November 2014 The Venetian Macao, Macau www.hotel-exhibition.com

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Industry Congregates at the 9th edition of Fi & Hi 2014

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EVENT

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NEWS SCAN

McCain Veggie Fingers to Add Taste to the Plate McCain Foods India Pvt. Ltd., the Indian subsidiary of McCain Foods Canada, has unveiled a new vegetarian delight that is expected to add sparkle to the menus as well as revenues. It is named as McCain Veggie Fingers. Stuffed with corn, peas and carrots in a crunchy coating, it can be a delightful addition to restaurants’ and other food service options’ menu.

Here it deserves a mention that McCain Foods India Pvt. Ltd. is a whollyowned subsidiary of McCain Foods Canada, the globally renowned producer of French fries and potato specialties. Since 1998, McCain Foods India has been engaged in agriculture R&D and in development of frozen food market in India and subcontinent countries.

McCain Veggie Fingers are not only great to be eaten by themselves but are also amenable to culinary innovation by imaginative Chefs. It can be served as a tempting appetiser, a delicious mini meal, or could be used to make Veggie Finger Hotdog or Kathi Roll and more. They can also be baked in addition to regular frying, thereby offering a health-friendly option for restaurants focusing on healthy menu solutions.

As a frozen product that retains its freshness over a long period, McCain Veggie Fingers can cut down on time, effort and wastage for food service customers.

They are not only easy to prepare but also remain hot and fresh all the way from kitchen to consumption. The product is available in pack size of 1 kg; containing 39 pieces.

According to Vikas Mittal, Managing Director, McCain Foods India, ”McCain Veggie range is growing fast and is registering a good growth. The addition of ‘Veggie Fingers’ in our portfolio will further enlarge McCain basket of products available to food service providers while enhancing the ultimate consumer taste and experience.”

Rational’s Corporate Film Gets Awarded at Cannes The new corporate film of Rational titled “4 Chefs - 4 Journeys” was awarded the “Silver Dolphin” at the Cannes Corporate Media & TV Awards on 2nd October 2014.

The international competition is one of the most important festivals in the corporate film industry.

The cooking appliance manufacturer aired the video clip to introduce its SelfCookingCenter® 5 Senses in May. The film shows Chefs who travel around the world for Rational, in order to research the cooking habits of people from various countries. According to the manufacturer, that was the only way to develop a cooking appliance that combines the diversity of international cuisines in a single product.

The jury awarded the five-and-a-half minute video clip with the “Silver Dolphin” in the Marketing category.

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NEWS SCAN

India’s Noteworthy Achievement in Asia’s Largest Wine Competition India has gained its first International Trophy in Decanter’s competition history, with a win in the Decanter Asia Wine Awards (DAWA) 2014. The event garnered more than 2500 entries from around the world. Launched in 2012 by Decanter magazine, this is the third edition of the competition.

India has been awarded an International Trophy, the highest award given out in the competition, for Grover Zampa’s Art Collection Sauvignon Blanc 2014. Unchallenged in the final round, the DAWA judges were in no doubt that this wine was fully worthy of taking home the ultimate accolade of a Decanter Asia Wine Awards International Trophy; which can be construed as a spectacular result for India’s burgeoning wine scene.

Moonsong Bang, one of the judges on the first round of judging for this wine, described Grover Zampa’s wine as “very impressive” and reserved special praise for its “freshness and fruitiness.”

India was also awarded four Silver, five Bronze, and four Commended medals at the competition. In this prestigious competition, wines that gain Gold status in the initial stage of judging then go on to compete for Regional Trophies, which are awarded to the best wines of each region in each style category. The Regional Trophy winners then compete for International Trophies, which are awarded to those Regional Trophy winners which represent the best example of their style from around the world.

In the 2014 edition of Decanter Asia Wine Awards, there were 15 International Trophy winners, 30 Regional Trophy winners, 61 Gold medal winners, 509 Silver medal winners, 1095 Bronze medal winners and 517 Commended medal winners.

Co-chaired by Jeannie Cho Lee MW, the first Asian Master of Wine and a Contributing Editor to Decanter, and Steven Spurrier, the Chairman of the Decanter World Wine Awards and Decanter’s Consultant Editor, judging took place in Hong Kong during 15th -18th September. Over 40 top wine experts from across Asia made up the professional judging panel to rigorously blind taste wines; organised in flights to ensure the very best tasting conditions. Here it deserves a mention that at Decanter Asia Wine Awards, the wines are judged blind in the best possible tasting environment and each wine is discussed on an individual basis by the panel and there is no upper limit on the number of medals that can be awarded in the competition.

“The sole purpose of the DAWA is to recognise and award quality”, said Steven Spurrier, DAWA Co-Chair. “Our standards are high, and so are our expectations. We only award medals to wines in which consumers can have the utmost confidence,” he added.

The DAWA 2014results can be found on DecanterChina.com (http://dawa.decanterchina.com).

Hans Stoter Koelnmesse has appointed Hans Stoter as the General Manager of Koelnmesse Co. Ltd. Here it deserves a mention that founded in 1922 and headquartered in Cologne, Germany, Koelnmesse is one of the world’s largest trade fair organisers, whose international trade fairs are widely acknowledged as global leaders in their fields.

In this new role as the General Manager, Hans Stoter will be responsible for all of Koelnmesse’s trade fairs, conventions and conferences in China. With his 15 years of MICE industry experience and deep knowledge of the national market, Hans Stoter will focus on expanding Koelnmesse’s already strong market position in China.

Prior to joining Koelnmesse Co. Ltd. in Beijing, Hans Stoter held the position of Interim General Manager at the i2i Events Group in Shanghai, China.

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Pause for Celebration Sweet wines, popularly known as dessert wines, are vogue around the world during the recent times. The dessert wine culture is slowly but steadily catching on in India too. This festive season, Pause Wines’s dessert wine varietal named Indian Nectar has been introduced. This dessert wine started rinsing the market from October of this year.

Indian Nectar comes across as a special blend of selected grapes, enriched with melon and honeydew aromas. It is a heavy-bodied wine. The wine is expected to do well among India’s expanding base of experimental wine lovers who have a sweet palate.

Ardently prepared to achieve just the right levels of sweetness, texture and structure, a lot of attention has been paid to achieve the exact notes of melon and honeydew aromas in this exquisite preparation. Besides adding to the spirit of celebrations during the forthcoming Christmas and the New Years, this wine can also be served as an ideal after-meal drink throughout the year, when served between 8 °C to 10 °C. “We hope to strike a sweet chord with the Indian wine lovers over a bottle of Indian Nectar. This nimbly sweet wine with hints of fruit flavours is sure to appeal the Indian palate. And what could have been a more opportune time than the festive season to gift our wine lovers a reason to relax and rejoice with a specialty that will spread joy and sweetness in every celebration,” affirmed Rajesh Patil, Chairman and Managing Director, Pause Wines.

In 2007, Patil decided to venture into the wine world and formed Pause Wines as a Prarthana Group company. Today, with over nine varietals spread across Shiraz, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chenin, Chardonnay to Rose wines, Pause has painstakingly built a rich portfolio of wines to select from.

Priced at Rs. 305 for 375ml and Rs. 625 for 750ml, Indian Nectar is available at all the leading wine shops across the country.

Sbarro Comes to Gurgaon Sbarro, a Columbus-based chain of pizza restaurants that specialises in New York style pizza and other Italian-American cuisine has recently opened its first outlet in north and east India, at Sector 29, Huda City Center Metro Station, Gurgaon.

Here one can get Sbarro’s innovative, popular and signature preparation named Stuffed Pizza, which comprises multiple fillings with overload of cheese, stuffed between two thin crust pizza base. The stuffed pizza is available in both vegetarian and nonvegetarian options. The stuffed pizza from Sbarro can come across as a welcome change for pizza lovers with its delightful taste, tantalising aroma and interesting recipe.

Here it deserves a mention that the Sbarro brand has presence across 40 countries. Presently, there are 800 Sbarro outlets across the world. In India, there are five stores within the brand of Sbarro, which includes the recently opened outlet in Gurgaon. The other four Sbarro outlets in India are located in Mumbai.

The US-based chain is planning to open 40 ‘New York style pizza’ restaurants in north and east India as part of its expansion plans. The brand is operating in the northern and eastern parts of India through its master franchise Jyoti International Foods.

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NEWS SCAN

A Special Celebration on International Chef’s Day Every year during the month of October, Chefs across the world celebrate International Chef’s Day. The special day is celebrated to recognise the contribution of these culinary artists.

The International Chef’s Day also provides an opportunity for Chefs to give back to the society they belong to. JW Marriott Hotel Pune also joined the league and celebrated the International Chef’s Day. It celebrated the day in a pleasantly uncommon manner.

To give a more significant meaning to the celebrations of International Chef’s Day, JW Marriott Hotel Pune hosted city’s well-known grandparents along with their grandchildren to re-live their fond memories of being Chefs at home. The event saw the grandmothers take centre stage as the real life Chefs to collaborate with JW Marriott Hotel Pune’s team of Chefs to cook up some home style food with tips exchanged by many.

In today’s fast-paced life, there is very little time for families to sit down and enjoy a meal together. JW Marriott Hotel Pune brought about this special time for kids and their grandparents to sit down and enjoy a home style lunch. The grandchildren expressed their appreciation and

love towards their grandparents by presenting small frames on which they wrote about their grandparents, and by savouring the dish made by their grandparents. This special activity of making frames was a great hit amongst the guests.

Speaking about the initiative Chef Ajmal Salim, Executive Chef, JW Marriott Hotel Pune said, “ We as Chefs are always looking at ways to bring a smile on to people’s faces with our cooking. Today is our day and we feel blessed when we get the acknowledgement from the real life Chefs about our efforts, and we are thankful to JW Marriott for making the International Chef’s Day celebration so special.” ○

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Borges India Brings California Walnuts Borges India has brought California Walnuts in India.

Powerhouse of important nutrients; California Walnuts are healthy, tasty and nutritious snack, which can be had anytime, anywhere.

Here it deserves a mention that Borges India Pvt. Ltd. is a 100 percent subsidiary of Borges Mediterranean Group, which is headquartered in Spain. Operating in close to 130 countries across the globe; Borges Mediterranean Group is in business since 1896 and boasts of a rich heritage.

Speaking on the launch of California Walnuts, Rajneesh Bhasin, Managing Director, Borges India Pvt. Ltd., said, “Backed by our core philosophy to offer healthy foods, we are delighted to add California Walnuts to our product portfolio. Walnuts are a traditional component in the Mediterranean diet. Due to its wholesome benefits, walnuts are getting very popular in the country, especially among the health conscious Indians as part of their regular diet. We are confident that availability of California Walnuts round the year will help Indian consumers reach out for this nutritious snack.”

Attractively packaged, Borges California Walnuts are now available in India at 90 gm and 180gm packs.

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NEWS SCAN

Yauatcha in Delhi Turns One Yauatcha — the Michelin-starred dim sum teahouse in Delhi, has just completed a year. To celebrate the occasion and mark its first birthday, the restaurant hosted a fortnight of celebrations, which included a refreshed menu, a Chef’s table opportunity and rewards for its most loyal customers. The celebrations took place during 14th-28th November.

The Expat Chef, Chong Chee Loong, has relied on his years of experience in reading customer tastes and reacting to customer feedback, to put together a comprehensive new menu.

“We at Yauatcha would like to thank all our guests for the support they have extended to the brand and we welcome everyone to join in our celebrations as we complete a year of operations in Delhi. The new menu is guaranteed to woo your taste buds with fascinating flavours and fresh ingredients. We remain focused on constant innovation to offer exceptional food quality and excellent customer service in an elegant ambience,” stated Chef Loong.

As an anniversary special, Yauatcha Delhi added several varieties of new dishes to the menu. The new dishes were specially curated by the Chefs, while keeping the guests’ tastes and preferences in mind.

Quality Manufacturer of Tandoors Awarded Recently Kanhaiyalal Tandoor Pvt. Ltd. was awarded at the 11th Annual Chef Awards 2014 on 15th November, which was held by the

by Indian Culinary Forum, at the The Ashok New Delhi. The company was awarded the best tandoor manufacturer in India.

Tandoors are one of the most important equipment in a commercial kitchen, especially in kitchens serving Indian cuisine. Kanhaiyalal Tandoor Pvt. Ltd. has proven expertise in manufacturing and marketing of tandoors. The company also export tandoors.

The company has been selling tandoors of different sizes & shapes. Made with strict adherence to high quality and precision, the tandoors of the company are available in copper, stainless steel, mild steel and brass. There are also simple clay tandoors in Kanhaiyalal Tandoor’s portfolio. ○

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Tarun Dacha Gets the Golden Hat Tarun Dacha, the Corporate Chef for the Sarovar Hotels, was conferred with the much coveted ‘Golden Hat’ recognition at the 11th Annual Chef Awards, organised by the Indian Culinary Forum at The Ashok New Delhi. The event was held on the International Chefs’ Day. The ‘Golden Hat’ award recognises Dacha’s outstanding contribution to the culinary world and is considered one of the most coveted honours for Chefs in the country.

“These awards are an effort to put the country on the international forefront; recognise and honour the Chefs and their contribution to the hospitality sector and the society at large. I am honoured to receive this award. It makes me more responsible towards the profession as well as to the future generation. If this award can inspire some young minds to get into the Chef’s profession and achieve heights, I feel the goal is achieved.” said Tarun Dacha, Corporate Chef — Sarovar Hotels.

Associated with Sarovar Hotels since 2008, Tarun Dacha holds more than two decades of experience in the field of culinary excellence. He was accredited judge of the World Association of Chefs Society (WACS) in 2012, and also won the Silver Hat Award in the same year.

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NEWS SCAN

Campaign for Olives from Papa John’s Merges With Spain Pizza Corner A campaign to promote olives from Spain started in Delhi from 9th November. The campaign is titled ‘Only Olives From Spain: Make Food Yummy Everyday.’ On 9th of November, the campaign was launched at two specific stores: Spencer´s Hyper Store (at Mega City Mall in Gurgaon) and Food Bazaar (at Select CityWalk, Saket, New Delhi).

Chef Saby, the ambassador of the campaign, conducted a life cooking show to make people aware on why they should eat Spanish olives and also about the vast uses of the Mediterranean fruit in both Continental and Indian cuisines. A recipe booklet has been specially developed, which has a wide variety of traditional Indian and Mediterranean recipes by Chef Saby, where Spanish olives have been integrated as the main ingredient.

Here it deserves a mention that as one of the main ingredients of the Mediterranean diet, olives from Spain have nutritional values, providing vitamins A, C and E and antioxidants.

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Om Pizza & Eats Pvt. Ltd., the Indian franchisee of Papa John’s International, has merged with Fred Mouawad’s pizza business of Global Franchise Architects, operating under the Pizza Corner brand.

Here it deserves a mention that Global Franchise Architects or GFA is a subsidiary of Synergia One, a company founded by the very wellknown and multifaceted serial entrepreneur and a philanthropist Fred Mouawad. It has its operations in more than 16 countries. Om Pizza & Eats Pvt. Ltd. is owned by Avan Joseph Cherian Projects Pvt. Ltd., promoted by Atulya Mittal. TVS Capital and the Jawad Group of Bahrain hold a minority stake in Om Pizza.

Papa John’s has announced that they had entered into an agreement for the merger of Pizza Corner stores in South India. Papa John’s will convert the existing Pizza Corner stores in South India to Papa John’s branded restaurants through Q1 2015. Post merger, Pizza Corner stores in South India shall be re-branded as Papa John’s outlets.

The announcement reinforces Papa John’s commitment to expand its presence in India, specifically in Bangalore, Chennai and Hyderabad.

This unification move also emphasises on Global Franchise Architects or GFA’s commitment to expand its business. Last year, GFA announced an aggressive expansion drive under which it planned to open a total of 40 stores across all its brands. Having crossed the 100 store number in India this year, GFA shareholders decided to pump in fresh investment to support its expansion initiatives.

By virtue of this acquisition, Pizza Corner operations shall be merged with Om Pizza & Eats. Pizza Corner has a strong foothold in the southern region. Pizza Corner, part of the GFA brands, is the third largest pizza chain in Southern India The strength of Pizza Corner in South India is expected to allow Papa John’s to capture opportunities in this attractive market.

Papa John’s currently has 15 operating restaurants across India. This deal is expected to allow Papa John’s greater penetration in the three leading southern cities of Bangalore, Hyderabad & Chennai. The merger of Pizza Corner business further strengthens Om Pizza & Eats’s focus on growing the chain to a large national footprint.

“We are energised about this accelerated international expansion for Papa John’s in Southern India,” said John Schnatter, Founder and CEO of Papa John’s. “The merger provides us the opportunity to penetrate the Southern Indian market at a much more rapid pace, and increase our scale in a shorter period,” he pointed out.

“Through this merger with a leading brand such as Papa John’s, we have a phenomenal opportunity to meet growing demands by combining Papa John’s world class pedigree with Pizza Corner’s local expertise. We are confident that both the brands can complement each other and implement their expertise,” affirmed Joseph Cherian, CEO of GFA Global.

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NEWS SCAN

ICF Accreditation for Best Foods Best Foods, one of the leading premium basmati rice companies in India, recently got the coveted accreditation from the Indian Culinary Forum (ICF), India’s leading association of professional Chefs, on a host of parameters such as excellent quality, length of grain, delightful aroma and unmatched packaging.

The prestigious ICF accreditation for Best Foods was announced on the occasion of the 11th Annual Chef Awards for the International Chef’s Day. This accreditation recognises Best Foods as one of the strongest rice brands in the Indian market, promising exceptional consistent quality and packaging.

Speaking on the occasion, Dr. Aayushman Gupta, CEO, Best Foods Ltd., remarked, “Best Foods was conceived with a single-minded objective to delight consumers across the globe with superior quality of rice.

Delighting consumers has been our passion and we are working towards it on a constant basis.”

“We aim to establish ourselves as thought leaders in the industry with a vision to form a strong consumer connect through tactical initiatives. To this end, we are targeting different segments of consumers viz. housewives, working women, young executives, B2B segment, restaurants, clubs, etc. where we can touch upon their lives with our products,” he added further. ○

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“We are truly delighted by this acknowledgement from ICF. We are proud that our packaging will bear a new look and will be ICF certified henceforth. Getting the accreditation from ICF to testify our brand will bring in greater credibility and sure to take us even more closer to our consumers,” observed Dr. Gupta.

Hailing this development, Chef Devender Kumar, President, ICF remarked, “We are on a dedicated mission to delight taste buds and experiment with food and we have found the ‘Perfect Match’ with Best Foods. We have done an intensive research and have experimented with Best Foods’s rice on every single stringent criteria. Its quality, aroma and length of grain, etc. are just what we desire for preparing a basic to the most exotic dish. Best Foods’s rice can be a delight to every Chef and we are extremely happy to have partnered with Best Foods. We have plans to use rice from Best Foods to take the culinary experience to a new level.”

Detailing out the new initiatives, Dr. Gupta further elaborated, “Best Foods has chalked an ambitious plan for the coming years. Today we are clocking ○

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at Rs. 2600 crore. With an increase in demand for basmati rice due to factors such as increasing domestic prices and increasing export demands, we are geared to touch Rs. 5000 crore in FY 17. Our presence in export market has grown phenomenally and we are striving for an increased market share in the domestic market. To this end, we have expanded our product portfolio and have added brown rice and ready-to-eat products. Our standalone exclusive brand stores are doing well and consumers are delighted to shop from these outlets. From an existing 35 stores, we intend increasing the same to 800 stores in the coming 2-3 years. We are investing substantially in our plants to meet our target growth.” ○

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The New President of NRAI

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he National Restaurant Association of India(NRAI) has elected Riyaaz Amlani as its new President. He succeeds Samir Kuckreja.

Amlani is the Founder, MD, and CEO of Impresario Entertainment & Hospitality Pvt. Ltd. With this election, Amlani has become the youngest President in the organisation’s history.

The unpredictable entrepreneur has 39 restaurants and cafés across 12 cities in his portfolio.

“The food services industry in India is a Rs. 250,000 crore business. It is the third largest service industry in the country, after insurance and banking. I am deeply honoured and privileged to be part of this industry and to have the opportunity to give back to the industry that has given so much to me. Instinct tells me that our industry is ripe with possibilities for growth on all fronts — especially where smaller, stand-alone restaurants are

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concerned. Being the voice of our fraternity is a phenomenal opportunity, and it is one that I am excited and resolute to exploit to the best of my abilities.”

Samir Kuckreja who stepped down as the President at the NRAI’s AGM said, “I have had an exciting and fulfilling tenure heading NRAI for five years. I have successfully spearheaded the Association’s key initiatives including publishing the ‘India Food Services Report 2013’, changes in licensing norms and increasing the membership base by creating regional chapters.”

“Mr Kuckreja’s efforts have given the NRAI a stronger voice in the industry and government today’, stated Amlani while adding that “I am keen to build on the reputation and respect that he has garnered.”

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NEWS SCAN

New Zealand’s Hass Avocados Arrive in India The New Zealand avocado season was launched on 10th October, at an event held at the New Zealand High Commission, New Delhi. The event was co-organised by New Zealand Avocado; the apex body representing all New Zealand’s avocado growers and exporters.

New Zealand Hass avocados are now available in organised retail stores in India, like at the Godrej Nature’s Basket, Foodhall and at the INA Market in New Delhi; in single packs, twin packs or on kg basis. They have been available in

through a series of in-store tastings and innovative promotional events with the celebrity MasterChef, Kunal Kapur.

Tony Ponder, Vice Chair of New Zealand Avocado and Director of AVANZA Ltd. said, “New Zealand growers take the extra time to nurture their Hass avocados on the tree and only harvest the fruit when the taste and quality of each avocado reaches its best.”

“New Zealand growers are supplying India with their best avocados harvested at their best time. The New Zealand Hass avocado season is a special limited time to get high quality and nutritious avocados,” Ponder explained further.

Here it deserves a mention that avocados can be used at any time of the day and are a great way to add nutrition, flavour and colour to myriad recipes. Avocados are the third largest fresh fruit export from New Zealand.

“New Zealand Hass avocados are an amazingly healthy and versatile whole food that contain the good fats needed to maintain a healthy heart. They interestingly blend with everyday Indian meals and the soft buttery texture and nutty flavour go really well with many traditional dishes such as bhel puri and tawa pulao. They also blend seamlessly with curries,” explained Kunal Kapur.

“Avocados are superfood which are hassle-free to cook and they blend with

Indian retail sector since early October of this year. For this season, they would be available till the end of February.

The launch event also introduced AVANZA Ltd., New Zealand’s largest exporter of avocados to Asia, which represents three companies that will collectively ship 10,000 trays of avocados to India this season. AVANZA Ltd. is an export group in New Zealand.

AVANZA Ltd. will also invest in educating handlers and in introducing avocados to the Indian consumers ○

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FHRAI Elects its New President Tejinder Singh Walia has been elected as the President of the Federation of Hotel & Restaurant Associations of India (FHRAI) for 201415. The election took place at the 58th Annual General Meeting of the Federation of Hotel & Restaurant Associations of India (FHRAI), held at the JW Marriott Hotel in New Delhi.

An alumnus of the University of Calcutta, Walia is a highly accomplished entrepreneur, with business interests spanning hospitality, retail and merchandise exports. He is the Chairman of Hotel Walson — a well-known boutique hotel situated in

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the heart of Kolkata. He also owns a chain of six popular pubs and specialty cuisine restaurants across Kolkata.

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almost any Indian dish. The introduction of New Zealand Hass avocados in India can make our snacking more colourful, healthy and meaningful. I especially enjoy an avocado right after a good run at the gym,” added Kapur further while pointing out that the “New Zealand Hass avocados are rich in fibre, which is great for a healthy digestive system.”

Avocado comes with various health benefits also. It can facilitate to give one beautiful skin, and its intake can help maintain healthy cholesterol levels. Avocados also help your body to absorb more nutrients from other foods they are eaten with. Moreover, Vitamin C in avocados contributes to protection of cells from free radical damage.

New Zealand avocado exporters’ current delivery strategy entails that avocados are with handlers in India 5-7 days after harvest. This means New Zealand’s avocado growers are likely to deliver avocados of great freshness. ○

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The New Office Bearers At the first meeting of the new FHRAI Executive Committee, the following office bearers for the year 2014-15, were also elected. They are: Honorary Secretary: Vivek Nair, CMD, Hotel Leelaventure Ltd. Vice-President: Luv Malhotra, JMD, The Suryaa, CHL Ltd. Vice-President: Bharat Malkani, MD, Hotel Transit Vice-President: K. Syama Raju, MD, Hotel Maurya Honorary Treasurer: Sudesh Poddar, MD, Satya Hotels and Natraj Hotel & Resorts Joint Hony. Secretary: Garish Oberoi, Partner, Hotel Uberoi Anand, Bareilly Joint Hony. Secretary: K Murali Rao, MD, New Woodlands Hotels Pvt. Ltd.

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REPORT

Presenting the Tastes and Headiness from Chile The fifth version the Chilean Wine and Food Festival took place on 29th October at the Crystal Room of The LaLiT New Delhi. The event was held at the hotel for the third consecutive year. The event was hosted by ProChile Commercial Office of Embassy of Chile along with Chilean wine importers in India. This event aimed to contribute towards positioning Chile as a potential supplier of premium quality wines and to create a favourable perception of Chilean wine and food products among Indians. At the event the new Chilean ambassador to India, Andres Barbe Gonzalez was welcomed.

Gonzalez presented his credentials to the Indian President, Pranab Mukherjee in September of this year.

At the festival, a variety of Chilean wines, distributed by Indian importers, were showcased. Brindco Sales Limited, Agnetta International, Hema Connoisseur Collections, Natures Bounty Wines, Prestige Wines & Spirits, ○

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trout, mussels, pork, walnuts, berries, Red Globe Grapes, etc. Crispy fried tempura prawns with garlic sauce; jerk marinated grilled chicken; smoked salmon rosette with caper and horseradish; Navratan korma; baked Chilean salmon with pineapple salsa, soya dip & tropical fruit relish; and the New Zealand lamb chops with garlic mash and herb vegetables were among many other delectable dishes which helped to enliven the palate, which were rinsed by quality red and white wines from Chile. The vegetarian section was no less rich than the non-vegetarian offerings at the festival. Exotic cut fruits with red grapes, vanilla and chocolate ice cream with fruit compote, and apple crumble with brandy sauce were some of the exquisite dessert creations.

It is being hoped that more events like this can make the wine and food from Chile gain greater popularity in the country than what they are enjoying at present.

Sula Selections and High Spirits were among the wine importers of India who were present at the festival. They showcased various imported wine brands from Chile. The repertoire of wines included a variety of both red and white wines. The event attracted wine connoisseurs, diplomats, wine importers, premium food importers of India, members of wine clubs among others.

The wines were complemented with some wonderful gourmet products from Chile like salmon ○

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Ultimate MONIN Cup 2014 — A Wonderful Platform for Young Bartenders

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he third edition of the Ultimate MONIN Cup 2014 was a stupendous success in India. Top bartenders from three cities of Bangalore, Mumbai and Delhi participated at the Indian edition of the event. The objective of the Ultimate MONIN Cup is to promote young bartenders and providing them with a platform to compete with the best in the world in their field. The upper age limit for the participation at all the editions (held across different countries) of the Ultimate MONIN Cup 2014 is only 27 years.

For the Indian edition of this competition, from each region 22 bartenders were selected from all the received entries. The level of competition at the event was indeed very high with the bartenders taking the event very seriously and making advance preparations for the event.

There was an eminent panel of jury in each city, comprising top foodies, eminent journalists, bloggers and the top mixologists. For all the three locations in India, the venue partner was Shiro , part of the JSM Corporation.

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The final was held at the Shiro, New Delhi on 17th September. Gaurav Dhyani from Blue Bar, Taj Palace, New Delhi, bagged the first place, the first runnerup was Akash Singh, Four Seasons Hotel Mumbai ,and Andrew Qadri from The Taj West End, Bangalore came third.

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There was a cash prize for all the winners at the Indian edition of the Ultimate MONIN Cup 2014 and Gaurav got the chance to represent India at the grand finals of the Ultimate MONIN Cup 2014, to be held in Paris, on 10th December 2014.

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C O V E R S TO R Y

Feel the High Open air rooftop restaurants have become a trend in the Indian food service industry.

Almost every major city in the country boasts of a rooftop eating out place. What better way to relax and rejuvenate after a hard day’s work, than to sip your favourite drink under the moonlit sky! The rooftop restaurants can also be ideal places for romantic couples and family get togethers.

Their growing popularity has resulted in the growth of the rooftop restaurants in the Indian food service industry, over the last decade. The food and beverage menu at these places is also, in most cases, a notch above the run-of-the-mill restaurants spread across urban India. Ashok Malkani discovers that the view, landscaping, dĂŠcor and cuisines make these restaurants the preferred choice among many discerning diners. Here he takes a look at a few of them.

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C O V E R S TO R Y

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isiting a rooftop restaurant after a tiring day can make you feel at the top of the world.

Here you can have a twinkling view of the world beneath you and the twinkling astral stars above. It may even induce the latent or the long forgotten poetic spirit in you…

Yes, to woo your loved one, especially in the concrete jungle of Mumbai, taking her to a rooftop restaurant, away from the noise of the city, and gazing up together at the twinkling stars and the bright moon can be an intelligent option to spend quality time together. At the same time, these places can be memorable visiting options for the family crowd too.

Commenting on the popularity of rooftop restaurants, Nirupa Shankar, Director, Brigade Hospitality Services Ltd. said, “Rooftop restaurants have gained popularity with the customers largely because they operate from a high vantage point and are usually aspirational in nature.”

Concurring with Nirupa’s views, Sahdev Mehta, General Manager, DoubleTree by Hilton Hotel Pune – Chinchwad, added, “The rooftop restaurants give you a bird’s eye view of the entire area and, particularly at night, the twinkling lights of the surroundings with the headlights and tail lights of the cars drawing colourful zigzag designs, presents an awesome sight that can take your breath away.” “Also people nowadays prefer dining in the cool open air,” pointed out Mehta. Dining under the open skies is the in thing in the Indian food service industry.

“Rooftop restaurants have become an important destination in the Indian food service industry. Nowadays,

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the eating out crowd are looking for a place where they can enjoy the fresh air with panoramic view and gourmet cuisine,” observed Dev Thakur, F&B Manager, DoubleTree

by Hilton Hotel Pune – Chinchwad.

SKKY is the Limit The panoramic view of the vast night sky, the twinkling stars, the cool breeze blowing through the hair make a place ideal for both – the romantic couples and the family. One place that meets this criteria very well is the SKKY at the Ramada Powai Hotel & Convention Centre, Mumbai. The hostess at the entrance greets you with a smile and then guides you to the elevator, which takes you up to the elevated place; having an ambience of lush greenery and flowing waters. The seating arrangement provides you

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C O V E R S TO R Y

privacy while the plants dotted all over the place, with several artificial water bodies, enhance the ambience of the restro-lounge and bar. The huge TV screen above the sushi counter, engulfed in darkness, gives the feeling that you are watching the actors perform from another world.

As the football is kicked around you feel it is travelling in heavenly space. “An absolutely jaw dropping ambience under the stars makes SKKY a winner. Using about 8500 sq. ft. of space for 100 covers makes the dining experience very intimate & luxurious. Mumbai is now having several rooftop eating out options, but SKKY is unique in its offering and design,” explained Nischint Pathania, the General Manager of the hotel.

SKKY is Ramada Powai Hotel & Convention Centre’s signature restro-lounge and bar, and is one of the first rooftop dining experiences in Mumbai. It can said to be one of the most romantic places in Mumbai.

“The ambience of this place is its USP. With open skies, wonderful tranquility, pan-Asian cuisines and decent service, this place offers a complete package,” averred Pathania.

Vikram Gaikwad, the Restaurant Manager of SKKY claimed, “Our patrons pay frequent visits to the place just to enjoy the atmosphere of tranquil relaxation, away from the hustle and bustle of the city.

People flock to SKKY for the Nischint Pathania serene atmosphere that it

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provides.”

Apart from the atmosphere, the restro-lounge and bar offers delectable food. Chef Simanchal Sabat offers you the menu which encompasses a vast selection of delectable panAsian cuisine. He informed that the restaurant had one of the longest bars in the city. It measures up to 510 sq. ft.; serving some of the finest brands. While the bartender mixes drinks that will set you on a path of relaxation, Chef Simanchal suggests dishes that will tantalise your taste buds with mouth-watering pan-Asian cuisine, bringing together ingredients and flavours from Thailand, Malaysia, Vietnam, China & Japan. If you prefer, they also have pizzas and some tandoori items. The menu at the SKKY boasts of 16 varieties of soups, 11 salads, 24 starters, 15 dimsums and then the extensive main course, rice & noodles and finally the desserts.

Tom Yam Koong soup is a traditional Thai spiced soup with vegetables, tofu & straw mushrooms, which is among the long list of soups on offer at the restro-lounge and bar.

Braised Seafood Soup is another delectable soup on offer. The health conscious diners shouldn’t fail to order the Japanese Green Salad.

For starters, one of the highlights is the delectable Lobster with X.O Sauce (wokfried lobster with young ginger, scallions & x. o sauce on a bed of seasonal vegetables. X.O literally means ‘extra old cognac’). There is an Nirupa Shankar

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C O V E R S TO R Y array of dimsums to complement this delectable fare.

In the main course, for those who want to stick to the traditional Indian cuisine, there are dishes like Paneer Makhni and Dal Tadka. For the adventurous, the menu runs into four pages. The rice and noodles section itself runs into three pages.

The desserts have a mixture of the Indian, Chinese and Thai. But all with a twist, like the Baked Anjeer Halwa (instead of the traditional gajar ka halwa), the Strawberry Rasmalai among others. Among the selection of handcrafted ice creams is the Paan Ice cream. All kudos to Chef de Cuisine of SKKY — Chef Simanchal!

experience. A selection of premium teas and coffees and an exclusive snack menu will keep your spirits high. As the day dissolves into night, Eighteen Lounge and Bar enhances its soothing, renewing ambience by inviting guests to enjoy sophisticated cocktails. Varying music, and sports on the big screen further facilitate to enliven the proceedings.

In the late nights, music wafts to romantic melodies of everlasting ballads for couples amidst ‘High back’ armchairs and a discreet service team.

Sahdev Mehta

For Rendezvous at Eighteen For those who want to opt for open air dining at the western suburbs of Mumbai, there is Eighteen Lounge and Bar at The Westin Mumbai Garden City. It is so named because it is located on the 18th floor.

Stylish and urbane, Eighteen Lounge and Bar creates a relaxed environment for coffee and tea by day, and also for a chic candlelit lounge for drinks by night. Here you can enjoy savoury snacks, ambient music, and the buzz of conversation as you sip your cocktail or tea.

In the day you have a range of beverages to choose from, when guests gather here for a contemporary and chic lounge

Oct-Nov ’14

Level 12 of Delights

If you want to have a panoramic view of Pune, particularly of the Chinchwad locale, then Level 12 – the rooftop resto lounge at DoubleTree by Hilton Hotel Pune – Chinchwad is the place for you. It can be a favourite among those who love to sit under a moonlit sky with scrumptious North Indian cuisines, like kebabs and biryani.

From mouth-watering kebab platters to taste bud-enticing tossed lobsters, the gastronomic trip at Level 12 is of a higher level indeed. Jalandhar ki Special Pista Malai Kulfi, and Halwa Tiffin are the desserts which can lead one to the incredible journey to one’s culinary roots.

All these is supplemented by an extensive beverage menu.

Here a skilled mixologist mixes, blends, shakes, stirs and muddles top quality fresh ingredients to create wonderful

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C O V E R S TO R Y

heady spirits. Level 12 has an impressive beverage collection, ranging from magical mojitos to mystical margaritas, from infused vodkas to a choice of international beers and rare Scotch whiskies. The bar opens up to the poolside.

Greeting you with chill-out lounge music and the occasional jazz riff, the main bar area features cosy tables for two or four offering intimate nooks. The pool-style bed seating lends itself to a more informal affair, and the bar seating and larger tables are perfect for socialising.

Get Enamoured by Paasha Nestled elegantly on the 24th floor, Paasha is the roof-top lounge of JW Marriott Hotel Pune. Paasha can become the love at first rendezvous as it dazzles you with its collection of 50 classic cocktails and charms its way to your heart with the north- western frontier cuisine. Along with this interesting culinary affair, Paasha offers the bird’s eye-view of Pune’s nightlights along with stimulating music.

Paasha looks divine; adorned tastefully in flowing drapes, comfortable couches and teasing lights. The elegant restaurant area of glass, woods, copper and whites opens into the idyllic rooftop lounge with a skylight bar.

and beverage destination in India excluding Mumbai. High Ultra Lounge looks to redefine the lounge bar experience by focusing on superlative ambience, modern pan-Asian cuisine, world-class mixology and personalised service.

The lounge has been divided into four zones to give guests a sense of exclusivity and different experiences, each time they visit the venue. They are: High View – It is the casual lounge where one can ideally laze on a sun bed, sip on a cocktail while watching the sunset.

High Mix – It is a bar where heady cocktails are mixed, the beats get loud and one can groove to the music without a care in the world.

High Dine — It offers menu that has pan-Asian comfort food, inspired by Japanese, Korean, Thai and Chinese cuisines.

High Edge – It is a secluded area for the discerning.

High Edge is the ideal place for the high flyers to unwind.

The décor of High Ultra Lounge is inspired by elements from nature that give the place a sense of timelessness. The design is elegant in form, combining water, wood and greenery to reflect the serenity of nature. The lighting lends an ethereal feel to the space.

Feel the High at High Ultra Lounge High Ultra Lounge, located on the roof-top of the World Trade Center in Bangalore, is managed by Brigade Hospitality. Spread over more than 10,000 square feet, this Asian restaurant and bar is based on the theme of ‘timelessness.’

The USP of the lounge is the magnificently panoramic view of the city that the lounge affords, which can be marveled from a height of 421 feet, making it the highest point for a food

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From Terrace to Persia

Simanchal Sabat

Hammer Food & Beverage Business Review

When dusk descends on the busy Bangalore, the Persian Terrace at Sheraton Bangalore at Brigade Gateway invites the discerning guests to experience the wonders of an Arabian night. It presents a completely alfresco seating under the starry night sky, overlooking the ISCKON Temple.

The open-air restaurant lit by shimmering lanterns is designed to exude a

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C O V E R S TO R Y Middle- Eastern feel. The candles and India. But the list is hardly exhaustive. It is twinkling tea lights that light up the tables add only illustrative. The list of rooftop to the Persian aura of the restaurant, only to be restaurants across urban India seems to be accentuated by the mix of cane chairs, elevated endless. wooden desk seating and cabana style sofas.

Yes, a rooftop restaurant can be construed The stone floors, rustic walls, the colourful as the perfect place to celebrate an important Lebanese tile mosaics, handmade tapestries and occasion with your special someone, or your lanterns hanging from trees transports you to family or even for throwing a wild party with the starry, dreamy world of Arabian Nights. friends and colleagues. Here along with food Here the aroma of mouth-watering kebabs & beverage, nature too plays its role in your waft through the evening breeze as you sample celebration. However, if the food & beverage on some sumptuous pilafs and mezzes. The and the service are not up to the mark, then mouth watering mezze platters, taste bud the roof-top restaurant offering a great scenery enticing pita breads, dips and cocktails or with a great décor or both great scenery and Dev Thakur facilitate to give you a memorable food & decor is not likely to survive the onslaughts of beverage experience. Overall, one can say that the Persian competition. In the food service industry, even if you aspire cuisine served at this restaurant can meet the demands of for the sky, you need to keep your feet firmly rooted to the the most fastidious diner. ground.

The Persian cuisine is never complete without its But the rooftop restaurants not only have to have their signature cocktails and their dramatic presentations. basics right, but also need to go beyond the basics to Traditional Persian and Lebanese elements like rose petals, become differently positioned and thereby attract the rose water, orange blossom essence, etc. add to the flavours guests in huge numbers in these competitive times. They of the recipe. need to be different than many simply good restaurants on the ground. “While keeping in mind the food menu and beverages, it also important that the view, landscaping, Basics and Beyond ambience & décor and music are also kept in mind, because The few rooftop expressions of the Indian food service it is the perfect mix of all these elements which makes the industry described above can give an ample indication of restaurant a must visit destination,” affirmed Thakur. the growing popularity of rooftop restaurants in urban ■

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Hammer Food & Beverage Business Review

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BUSINESS

Ingredients With Future The health food segment is on a growth curve. People in India are now becoming increasingly concerned about the nutrient content of the food products they buy. This has given a fillip to the health ingredients market. Ashok Malkani finds that the Indian health ingredients market has great potential.

This may change the character of the food ingredients industry of India in the near future. products, herbal food products, food products for body building among others.

Then there is the growing market for functional food products. A functional food can be any food which has been endowed with an additional quality; mostly attribute pertaining to health promotion or disease prevention, by adding new ingredients or having more of the existing ingredients.

According to Wikipedia, the general category of functional food products includes processed food or food fortified with health-promoting additives, like ‘vitamin-enriched’

H

ealth is becoming a major concern today. Everyone seem to want to have sufficient of proteins, less sugar, more lactose.

Protein is having a significant impact on packaged foods as more healthconscious consumers see ‘high in protein’ products as an essential part of their active lifestyle and diet.

Food for Health Today there are several products under the category of health and wellness food, and the variety includes specialty food products, which are geared to meet the needs of diabetics, people suffering from cardiovascular diseases, the needs of the infants, kids, geriatric needs, sportspersons’ needs, etc. Then there are post-operative specialty food

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Hammer Food & Beverage Business Review

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BUSINESS products. Food products considered functional generally do not include products where fortification has been done to meet government regulations and the change is not recorded on the label as a significant addition. The Indian functional food market is a nascent sector, primarily catering to the urban area, but its potential is simply huge.

All these indicates a bright future for the Indian food processing industry, specially for the healthy ingredients.

Consumers today, are demanding healthier ingredients in their food products. The growing obesity and diabetes incidences are compelling consumers in emerging and developed economies to focus on an improved lifestyle.

The Role of Ingredients The size of the Indian food industry was said to be about Rs. 8,80,000 crore in 2006-07. It is expected to grow to Rs.1,320,000 crore by 2015 with the expanding contribution of processed food from 43 percent to 53 percent.

While India’s food processing

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industry, estimated at around 121 billion USD, is growing at around 8-10 percent annually, the country’s food ingredient sector is growing at around 15 percent, say industry representatives.

Some of the commonly used food ingredients are anti-caking agent, artificial and natural flavour, emulsifier, colour, leavening agent, flavour enhancer, sweetener, preservative, stabiliser, thickener, and enzyme.

Without ingredients, some food products may not be edible or they may not meet consumers’ standards for health, freshness, taste, texture, cost,

Hammer Food & Beverage Business Review

and appearance.

While health is a factor which necessitates the use of ingredients, there are other reasons for adding ingredients too. They could be broadly classified as to maintain and improve freshness (by adding preservatives), to maintain safety (by adding antimicrobials), to improve taste (by adding artificial sweeteners, flavours, etc.), to improve texture by adding leavening agents, emulsifiers, stabilisers, and thickeners, to improve appearance by adding natural and artificial colours.

Mahendra Ingale, Country Head, FSL Foods India Pvt. Ltd., is optimistic of a steady growth in the food ingredient sector, particularly in inputs required by fast food outlets in India.

Kelvin Liu, General Manager, Export, Chihonbio, a Chinese biotech company, which participated in this year’s Food Ingredients & Health Ingredients India show in Mumbai, stated that his company already had seven Indian distributors and was keen to expand its client base.

Growing focus on healthy and organic food in India is also driving

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BUSINESS demand for healthy ingredients in the country. Long Chen Intercontinental from Taiwan, another company that participated at the above-mentioned show, was here to promote a health ingredient which is made from herbal extracts.

India has become an essential player in the global food ingredients market.

AC Nielsen has named India as a hotspot for food manufacturers, food producers and food ingredient professionals and the country has become an integral part of the global food ingredient network.

Nowadays in most of the food products, two main ingredients are commonly added. They are dietary fibre and antioxidants. They are used because of their much importance in enhancing human health. Dietary fibre as a class of compounds includes a mixture of plant carbohydrate polymers, both oligosaccharides and polysaccharides, e.g., cellulose, hemicelluloses, pectic substances, gums, resistant starch, insulin and so on.

Dietary fibre imparts various and much important functional properties to food products, e.g., increasing water holding capacity, oil holding capacity, emulsification and/or gel formation.

A recent study published in the European Journal of Clinical Nutrition says that consuming a fibrerich diet leads to better gut flora by creating acidic conditions and hindering the growth of bacteria like E.Coli. “Fibre is an essential part of a healthy diet because it keeps your bowels healthy by helping enzymes which aid in digestion,� expressed Dr. Geetika Ahluwalia, Dietician, Delhi

Specialty Food Ingredients Market Size, by Geography, 2013 vs 2018 ($million)

e-estimated p-projected Source: Markets and Markets Analysis

Heart & Lung Hospital.

Today fibre is considered crucial in the prevention of health conditions such as diabetes, high cholesterol, cardiovascular disease, irritable bowel syndrome and other digestive disorders.

Overall, the food ingredients are a multibillion dollar industry that is growing fast worldwide. Revolution in the food and beverage market, particularly in the processed food domain, has generated countless possibilities for new product development in the ingredients market as well. Specialty food ingredients embrace the food products with clinically proven health benefits.

It is no wonder that health food ingredients have taken centre stage in the Indian food & beverage industry.

Some of the ingredients which are now establishing themselves among the health conscious are soya proteins (soya

Total Indian Health Ingredients Market Forecast 2007-20016

Source : Frost & Sullivan

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Hammer Food & Beverage Business Review

protein concentrates, soya protein hydrolysates and soya protein isolates), milk proteins (whey protein concentrates, whey protein isolates, whey protein hydrolysates) and wheat gluten.

The Indian health ingredients market, which was estimated to be 770.6 MT in 2009 is, according to Frost & Sullivan, going to grow at a CAGR of 9.5 percent till 2016.

However, the Indian health ingredients market is at an early growth stage with regards to both the demand and supply ends. According to Frost and Sullivan report, this is mainly attributed to lack of consumer awareness and low product innovation

by FMCG firms.

Specialty Ingredients Currently, there is a rising demand for a wide variety of special ingredients which include probiotics, prebiotics and bio-enzymes in addition to other bulk ingredients like dairy, oils, fats, sugars, basic proteins, emulsifiers, acidulants, phytochemicals, sweeteners, flavours, colours, enzymes, meat seasonings, bakery mixes, fruit preps, vitamin/mineral premixes and so on.

Approximately 10 to 15 main classes of ingredients, including basic ingredients as well as some value-added ingredients that have particular applications, are gaining popularity.

Specialty food ingredients have unique characteristics which help them to offer specific functionalities to food products. The technological

Oct-Nov ’14

BUSINESS developments in this field have led to the development of innovative specialty food ingredients which can be used in a wide variety of food and beverage applications.

Specialty food ingredients can be defined as ingredients, which have the capability to add a particular benefit to the end product. A proper understanding of the quality and features of various specialty food ingredients allows food & beverage formulators to use their potential contributions to meet the consumer demands. The discrete features of these ingredients include preservation, texturization, emulsification, colouring, processing aids, and nutritional enhancement.

The specialty food ingredients market is segmented by type that includes flavours, colours, texturants, preservatives, sweeteners, nutraceuticals, starches, cultures and acidulants.

Fueled by the increasing number of health-conscious consumers and their changing food preferences, the global specialty food ingredients market is

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estimated to reach 80.3 billion USD by 2018, up from 57 billion USD in 2012, according to a new report from MarketsandMarkets. Asia-Pacific is estimated to grow with the fastest CAGR during the period under review, while India, China, Russia and Brazil are poised to exhibit the fastestgrowing trend within the sector. “Nutraceuticals are leading specialty ingredients with the largest market share and they are estimated to grow at a high rate as a result of high penetration levels in end-use industries. Demand for premium products is expected to induce the growth of various ingredients.

Hammer Food & Beverage Business Review

Enzymes are projected to exhibit robust growth in the coming years, while demand for acidulants, flavours, colours, emulsifiers are also witnessing significant growth,� affirmed Dr. Vivek Srivastav, Chief Scientific Officer, Zeon Lifesciences Ltd., Uttar Pradesh, while talking of the global speciality food ingredients market.

Overall, the specialty food ingredients market in the country indicates a flourishing market for food and beverage suppliers and manufacturers, where product innovation will be a key aspect to increase the market share.

I

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F E AT U R E

Global Appeal for

Indian Flavours

By Swarnendu Biswas

E

very day a plethora of Indians in our metros and other big cities of the country frequent so many eating out outlets specialising in exotic cuisines (such as Japanese, Italian, Mexican, Greek cuisine, etc.). US-based multinational QSR chains selling pizzas and burgers are having great popularity among huge numbers of young and the not so young urban middle class Indians. Foreignbased coffee café chains like Starbucks and Costa Coffee and the doughnut and coffee house chains like Dunkin’ Donuts and Krispy Kreme Doughnuts are having impressive presence in the country, with great potential to expand to beyond the big cities of India.

We can say that huge numbers of Indians in India are gleefully having doughnuts and burgers, sushi and pasta, pizza and exotic coffees. This is a great reflection of globalisation of tastes. But at the same time many of our wonderful regional dishes are losing popularity or are even fading into oblivion. It is about time, not only our food service industry with able support from various state governments and also the Union Government think of reviving the popularity of many of our forgotten regional dishes, but Indian restaurateurs should also make proactive efforts to invade the other country’s food service industry in a big way, with our authentic dishes.

If McDonald’s can attract huge numbers across urban India with its burgers, if Pizza Hut’s pizzas could become the part of lifestyle of many upwardly mobile youth in our big cities, why not QSR chains selling regional Indian snacks also have similar widespread popularity

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across say UK’s or USA’s cities? Why not a dosa chain or a bada pav chain or for that matter a fine dining Mughlai food chain have similar kind of widespread presence in the US and Australia as McDonald’s or Domino’s have in India?

Need More Impact The reason is simple indeed. At present, the popularity of our fast food snacks and our awesome variety of regional cuisines are not as high in most of the foreign countries as many of the popular foreign origin food products do enjoy in India. We are in a lopsided globalised world, where transfer of ideas is much more pronounced and prevalent from west to India than it is from India to west. At least, it is very much true in the case of our food & beverage industry.

However, it is not to say that Indian food has made no impact in the west. They have, but not to the extent by which the US-based QSR chains or fine dining restaurants specialising in various exotic

Perween Warsi

Hammer Food & Beverage Business Review

cuisines have made their presence in the country. At best we can say that Indian food has a niche market in the west whereas burgers, pizzas, doughnuts and pastas are mainstream or on their way to become mainstream in India’s food & beverage industry. The popularity of Indian food in the west is nowhere near the popularity of western food in India. For example, idli or aloo tikki is nowhere as popular in the US as burger or pizza is in India.

Among the western countries, perhaps only in the UK Indian food has reached somewhere near to mainstream popularity.

For that we need to thank visionaries like Camellia Panjabi and Perween Warsi, who made UK aware of the delectable nuances and diverse varieties of authentic Indian cuisine.

Inspiring Exceptions There is no denying the fact that the gifted entrepreneur, Camellia Panjabi, made yeomen contribution towards making Indian cuisine popular through MW Eat Group (a partnership venture of Camellia, her sister Namita and Namita’s husband Ranjit Mathrani), which has seven informal brasserie style restaurants and three exceptional fine dining outlets in London.

It would not be an overstatement to say that she has played a pivotal role in developing the tastes of India among London’s dining out crowd.

Namita and Camellia Panjabi travelled the length and breadth of India to secure recipes from traditional cooks, and build on them. Camellia rightly feels that their dishes are different from what is available in conventional Indian restaurants in India and the UK. Here it deserves a mention

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that like her illustrious sister, Namita is also a leading authority on authentic Indian cuisine.

MW Eat owns and runs three of the most prestigious fine dining Indian restaurants in London, namely, Amaya, Chutney Mary and Veeraswamy. Each one has its individual stamp, originality and charm, and all three deliver a culinary experience that is both excellent and memorable. They are all in prime London locations.

Besides these three fine dining restaurants, the group’s informal Masala Zone restaurants are all located in trendy London districts with vibrant interiors and a charming relaxed service - in Soho, Covent Garden, Bayswater, Islington, Camden Town, Earls Court & Selfridges Garden Cafe. The food offered at these seven outlets is distinctively Indian.

The group’s informal brasserie selection, Masala Zone, has trendy individually styled and themed restaurants. They have a fabulous selection of tantalising Indian street food dishes, and thalis (the balanced platters of individual dishes as eaten in traditional Indian homes), as well as great authentic curries.

“As a group we have developed a unique and diverse range of restaurants; from informal to fine dining. We offer an interesting variety of Indian cuisine from street food to the very finest of dishes such as those served in the palaces and patrician homes across India,” offered Camellia.

Like Camellia Panjabi, Perween Warsi is also an inspiring success story. “When I first moved to the UK from India back in 1975, I was disappointed by the lack of quality authentic Indian food there. I decided to make genuine Indian snacks in my kitchen at home. I tested the market by supplying them to local shops and takeaways,” observed Perween.

She founded S&A Foods in 1987, and got her first major contract to supply chilled and frozen dishes to Asda and Morrisons stores. She secured the contract via blind tasting. UK-based S &A Foods is a leading manufacturer and supplier of high quality, chilled and frozen Indian and other ethnic food products. They supply to leading supermarkets, foodservice, wholesalers and international businesses, predominantly under their own labels.

Every day, in the UK and increasingly across Europe, millions of people enjoy dishes created and produced by S &A Foods.

“Demand for our products grew rapidly and I was spurred on by the positive reaction of one of the major supermarkets. They panel-tested my products and then listed them based on their superior taste and quality,” she informed further. That set the ball rolling. That was just the beginning and today after almost three decades of her visionary enterprise, her venture S&A Foods has grown from a tiny enterprise producing snacks in the family kitchen to a multi-million pound organisation.

Perween Warsi, CBE, is the Founder and Chief Executive of S & A Foods, which has expertise in creating a wide range of Indian dishes ranging from Camellia Panjabi biryani to bhuna and from

Oct-Nov ’14

Hammer Food & Beverage Business Review

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F E AT U R E tandoori to tikka.

But India needs many more Camellia Panjabi and Perween Warsi(at least 10 gifted entrepreneurs like them) to make Indian food attract mainstream popularity across the entire western world. It is about time that an Indian fast food chain has presence in every big city of Europe, North America, South America, Australia and New Zealand, Japan, China, and several other countries in Asia. But for that both the Union and the state governments of India and the Indian food service industry should make sustained and proactive efforts to popularise the tastes and flavours of India across the world.

Food Festivals and Promotions One of the effective ways to enhance the popularity of myriad and rich regional varieties of Indian fine dining cuisine (say for example biryani or say for example the heavenly Bengali dish prawn in coconut gravy, or say for example, the Goan fish curry) and Indian snacks(like vada pav, golgappa, tikki, idli, etc.) beyond India is to hold massive food festivals focusing on diverse elements of Indian cuisine, on a global basis. In this regard, both the Indian food service industry and the various state governments whose food dishes would be showcased at the suggested food festivals should come together to pitch in the funds needed for hosting such an ambitious exercise on a sustained basis. It is better if such food festivals are hosted in the vicinity of tourist attraction/s and/or in cruise ships.

The high-end stand-alone restaurants in India and the restaurants in five-star and four-star properties in the country are also frequented by foreign tourists. If many such restaurants which are focused on Indian cuisine do food promotion of a particular regional cuisine of India frequently, then it may make their foreign clientele get a better realisation of the delectable tastes, flavours and varieties of Indian cuisine, which in turn can enhance the chance of success of specialty Indian cuisine restaurants in foreign countries.

For example, a tourist from the UK who gets impressed by the culinary nuances of Rajasthani cuisine at a Rajasthani food festival in a Delhi’s restaurant is more likely to visit a restaurant focussed on Rajasthani food in her/his country.

I discussed this idea with a hospitality industry professional, regarding costrevenue viability of restaurants in carrying

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Anish Srivastava

out regional food festivals. However, Anish Srivastava, Operations Manager, Mosaic Hotels, Noida, feels that specific regional food promotions wouldn’t make for smart business sense for the restaurant concerned.

“Suppose, you are regular customer of a specific Indian restaurant, and you desire to have Mughlai food. On reaching the restaurant you found that Jain food festival is going on. How will you feel? All your plans will be ruined. You will again have to look for another option, which naturally you wouldn’t like. Therefore you would tend to put that particular restaurant as a secondary choice and start looking for another eating out option in your next eating out ventures,” he explained.

According to him, “Food festivals and food promotions are the tools to create hype in the market. But they are not expected to earn enough revenue for the restaurant at the end of the day.”

The Operations Manager’s logic sounded impressive. But I think this expected loss in future footfalls of regular Indian guests can be offset by creating prior awareness about the regional food festival among the restaurant’s regular clientele through e-mail communication(their e-mail ids could be taken through feedback form) or through social media.

Other Suggested Measures Besides hosting specific regional Indian food promotions in high-end Indian restaurants and Indian food festivals in foreign countries, there are other ways to make Indian cuisines popular among foreigners. The government can also financially encourage enterprising Indian restaurateurs to set up restaurants in foreign countries. For example, if an Indian restaurateur wants to set up a chain

Hammer Food & Beverage Business Review

of Indian fast food stores in the US, she/ he should be given loans at extremely concessional rates by the Indian government for this purpose.

At the same time, the Indian government should set up an agency or agencies to facilitate those Indian restaurateurs who are considering to expand their food service business overseas. The said agency/ies should be helping those entrepreneurs to find the right franchisees for expanding their business in foreign countries. This may help us to have an Indian version of Pizza Hut or McDonald’s in the near future.

The Indian restaurateurs thinking of expanding across foreign shores should also try to tailor their offerings to the respective foreign taste/s, without greatly compromising on their authenticity. Of course, both research and innovation are needed for fruition of this goal, but the cost and the time invested for these are likely to be more than compensated by future revenues. For example, McDonald’s success in India has been largely because of the fact that the chain was able to intelligently tailor its offerings according to the Indian tastes and sentiments. Afterwards, many other foreign fast food chains too tailored their offerings to Indian tastes to tap the Indian clientele. Authenticity without consideration of geography and varied taste profiles across the globe doesn’t make sound business sense for an enterprise thinking of having a global presence.

Our Union Government should also encourage to have at least one regional Indian cuisine restaurant within each of the airports in the country or in the vicinity of the airports, and the various airlines of India can also demarcate a day within a week where a particular type of regional Indian cuisine would be promoted.

The latter can be done by various savvy measures. For example, the passengers who would opt for regional Indian cuisine on that given day would get some specific concession in their airline fares. This exercise can eventually significantly popularise the wide variety and as well as varied nuances of Indian cuisines among the foreign tourists(if prepared intelligently and promoted well, Indian dishes can have universal appeal) which in turn would enhance the possibility of success of ethnic Indian restaurants across ■ foreign shores.

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FOCUS

Feel Nom Nom at Bandra

By Ashok Malkani

A

s you traverse through the 16th Road (parallel to the Linking Road), stretching from Bandra to Khar, you are not likely to miss the attractive glass paneled door of Nom Nom. It is a South-East Asian restaurant that has now become a landmark in Bandra, Mumbai.

As you enter, soft lights and soothing music help to pacify your senses. As the Captain Arjun Adhikari guides me to my table, I couldn’t help getting impressed by the interiors, which are tastefully done up so that each table has its own privacy.

The décor is inspired from all the natural elements, be it the coir ropes or the marble pebbles. The bamboo mat,

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along with the warp and weft of palm leaves, which adorn the wall, can take you into a world of your own.

The stone bar and the chopsticks inspired chairs are rare to find in a conventional restaurant’s décor. The wooden blocks partitioning the lounge seating and the soft lighting from fashionable yet simply designed lamps, together manage to complete the picture of an aesthetically designed ambience.

At the same time, the origami and the coppered birds, hovering over the lounge area, give the restaurant a haute character.

The polite and unobtrusive service is the trademark of the place. As you are seated the Captain, who is an epitome

Hammer Food & Beverage Business Review

of courtesy and graciousness, hands you the menu and is ready to offer his suggestions.

The atmosphere exudes bonhomie and goodwill. The sake bombs will set the mood right. The Chef, who has lived in many South-East Asian countries and is keen to let the guests experience the true taste of the Japanese, Thai, Singaporean, and other South-east Asian countries, has conceived a menu that is likely to tickle the taste buds of guests, especially those who are attracted to the South-east Asian culinary traditions.

The menu boasts of a host of vegetarian and non-vegetarian starters, which can be followed by the sushi

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FOCUS dishes, the rice & noodles, the dim sums and the delectable desserts among other gastronomic options.

Among the starters, you could order the Japanese Agedashi Silken Tofu (deepfried, firm tofu, served with daikon sauce), the Crunchy Munchy Veggies (oriental vegetables crisp and tossed in flavourful sauce), the Thai Cottage Cheese Koh Samui (dices of cottage cheese tossed with coconut and Thai basil sauce).

The non-vegetarians can tickle their taste buds with the Prawn Tempura (golden fried prawns served with tentsuyu, a Japanese dipping sauce), the Chicken with Spicy Black Bean Sauce (pieces of chicken tossed with peppers in Singaporean black bean based sauce) or Bird Chilly Prawns (prawns tossed with Thai chilli, flavoured with soy ).

For the sushi enthusiasts the restaurant has numerous vegetarian and non-vegetarian sushi delicacies, ranging from California Dream-in Maki Rolls (vegetarian) to Tuna Akami Nigrin (non-vegetarian). You could also have several vegetarian and non vegetarian soups, not to mention, the salads.

Among the dim sums you could try the exotic Waterchestnut, Shichini, Iziki (among the vegetarian delicacies)

Envisioning Impressive Growth Hitesh Keswani , the Director of Silver Beach Entertainment & Hospitality Pvt. Ltd.— a private limited company having five successful restaurant brands including Nom Nom in its purview, stated that he was a foodie and it was natural that he ventured into the food service industry.

“I travelled to several South-East Asian countries, and I believed that with so many wonderful South Asian influences in our life and with a plethora of Indians visiting Singapore, Malaysia, Hong Kong, et al, many Indians would definitely be interested in genuine SouthEast Asian cuisine, accompanied by sake bombs,” stated Keswani.

When queried about the name of Nom Nom, he disclosed, “When one has had a great meal and wants to express the same, while his mouth is full, he inevitably says, what sounds like ‘Nom Nom’. That is how we arrived at the name.” Very smart indeed.

Keswani, whose company has five restaurant brands under its ambit —Nom Nom, Silver Beach Café, Copa, Jantar Mantar and The Treesome Café, has a goal of having a series of restaurants that will carve an important niche in India’s restaurant business space. They will be, according to his vision, places with unparalleled food (organic and locally sourced) paired with great wines in a relaxed atmosphere, and all at reasonable prices.

Keswani, who is only 29, fulfilled his ambition of starting his own restaurant three years back, when he opened his first restaurant, Silver Beach Café in Juhu, in 2011. With the success of Silver Beach Café in its first year of operations, Keswani introduced a South-East Asian restaurant brand — Nom Nom — with its outlets at Versova and Bandra.

Presently, the company has three Nom Nom outlets, two Silver Beach Cafe outlets and one outlet each of Copa, Jantar Mantar and The Treesome Café, in the commercial capital of India. Keswani has also launched Nom Nom at Ashoka Hotel premises in New Delhi, which is a massive 11,000 sq. ft. restaurant. Today the projected total turnover of the company is about Rs. 50 crore by end 2015.

Silver Beach Entertainment & Hospitality Pvt. Ltd. is currently looking at taking two of its brands that is Nom Nom and Silver Beach Café, international.

One Nom Nom outlet and one Silver Beach Café outlet will be coming up in Dubai by 2015.

Keswani is determined to create dishes which can match the best of restaurants in the country.

and the Chicken Thai Basil Dim Sum (non-vegetarian).

The restaurant has an awesome variety in main course and rice & noodles dishes. This makes the guests a bit difficult to choose. You could try Thai Curry Steamed Fish in Banana (healthy, light and flavourful, served with cracker and pickled cucumber), Burmese Khao Suey (steamed noodles served on side with a curry based of

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Hammer Food & Beverage Business Review

condiments), Burnt Garlic Fried Rice, Soy Steamed Rock Shell Crab (subtle flavours of crab enhanced with simple light soy sauce and steamed)… If you are unable to make up your mind, Captain Arjun is always there to help you.

It is ideal to culminate your meal on a sweet note with options including Caramel Crunch, Blueberry Cheesecake, Tira Misu and Chocolate Addiction. ■

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AGRI

The Fruits of Health

By Swarnendu Biswas

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pricots grow in the apricot tree, whose height ranges from 8–12 m (26–39 ft), having trunk of up to 40 cm in diameter. Apricot fruit is a drupe and its similarities to the peach is evident.

In fact, the ripe apricot with its hues varying from golden yellow to orange looks similar to a small peach. The unripe apricot is green in colour.

Its size usually varies between 1.5 -2.5 cm in diameter and its taste can vary from sweet to tart. Apricot can be consumed in both fresh and dried forms. The fruit has a single ‘stone’ within its fleshy interiors and within the stony shell is enclosed a single seed. Treating the commercially grown dried apricots with sulfur dioxide

gas during processing stage is fairly common. When treated with sulfur dioxide, the colour of apricots turn to deep orange. However, the organic apricots, which are not treated with sulfur vapour , are darker in hues.

Origin and Production The origins of apricot are wrapped in enigma, though it is widely believed that these fruits originated in China, some 3000 years ago. Apricots are believed to have arrived in the western world first in Armenia, and from there their usage spread to the rest of the European continent. The scientific name of this fruit is Prunus armeniaca (Armenian plum), which perhaps derives from assumption.

The use of apricots in ancient Greece (since the times of Alexander the Great) , and in the ancient Persia is also evident.

Apricots are believed to have arrived in India during the 2nd century AD and in the US during the 18th century. In India, apricots are abundantly found in Himachal Pradesh and Kashmir.

Though the cultivation of apricots is mostly across the continental climate region with cold winters, they can grow in Mediterranean region too, if there is enough cool winter. Dry climate is conducive to the maturation of apricots.

According to the Food and Agriculture Organization Corporate Statistical Database (FAOSTAT)’s 2012 figures, Turkey, Iran, Italy, France, Spain, Algeria, Morocco and Pakistan were among the leading producers of apricots.

Application of Apricots Apricots have extensive application in the food & beverage industry, especially in the bakery industry. Apricot cake, apricot jam and apricot cookies are well-known

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applications of apricot. Besides using it on bread, apricot jam can have usage as glaze on pastries.

Chocolate ice-cream with apricot sauce can be a delicacy worth savouring. Apricot and white chocolate tiramisu can be a delectable dessert, if prepared well. These delicious fruits can add to the taste and as well as the nutrient quotient of milkshake.

Apricot juice is a refreshing delicacy.

Apricot pies and apricot pasta salad can bring more taste to the table. In green salad also the addition of fresh apricots can make a sweet difference. The chicken and vegetable stews can be endowed with Middle-Eastern culinary character with the addition of dried and diced apricots.

Apricots are also used to prepare brandy and liqueur.

Myriad Health Benefits Apricots are endowed with several health benefits. Naturally ripened apricots are spruced with healthy dose of antioxidants, which are required by the body to facilitate its natural functioning. The healthy dosage of antioxidants in apricots is helpful in reducing the threat of cancer.

Apricots have significant amount of the antioxidant called lycopene, which is known to impede the growth of cancerous cells and neutralise the harmful free radicals. It deserves a mention that the impressive presence of antioxidants in apricots not only helps in preventing cancer but also contributes greatly towards maintaining skin health.

These panacea like fruits are a good source of both vitamin A(due to high levels of beta-carotene content) and vitamin C. Vitamin A not only promotes good vision but prevents free radical damage to cells and tissues. The intake of vitamin A is useful for the growth of the

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AGRI cells in the body. And intake of the right quantity of vitamin C, according to an expert, could help in protecting against immune system deficiencies, cardiovascular disease, eye disease, and even skin wrinkling.

Apricots are rich in polyphenolic antioxidants like flavonoids too, and a diet which has the right dosage of flavonoids can reduce the possibility of heart disease. Apricots are also rich in carotenoids and xanthophylls. According to researchers, these nutrients could facilitate in protecting eyesight from aging-related deterioration. Having two or three servings of apricots per day can facilitate preventing age-related macular degeneration, an eye disorder, which is one of the important reasons behind vision impairment among the geriatric population. Thus consuming apricots daily can be beneficial to one’s ophthalmic health in the long-term.

Moreover, dried apricots are a wonderful source of dietary fibre, which is helpful in safeguarding from gastro-intestinal disorders. As a result of their high fibre to volume ratio, dried apricots are also used to get relief from the troubles of constipation .The high amount of soluble fibres in apricots can also keep the threat of heart disease away.

The high fibre content in apricots can facilitate in reducing the LDL or bad cholesterol and in contributing towards enhancement of the HDL or good cholesterol levels in the body.

The lowering of LDL can in turn check the threat of cardiovascular diseases. Moreover, the high fibre content in this magic fruit can improve the digestive and excretory systems which in turn contributes towards improving the rate of metabolism. Thus apricots can help one to stay slim and trim.

The fact that apricots have low amounts of calories also contributes to the fact its healthy intake would not let one put on unnecessary weight.

Apricots are also rich in potassium, and a healthy dosage of potassium in the human body is needed to maintain the blood pressure level stable. Potassium deficiency can increase the possibility of developing hypertension, which is a common lifestyle disease of our urban lives. Moreover, severe hypertension can introduce the possibility of heart attacks too.

What is more, apricots are rich in copper and low on calories.

Further, the rich iron content in apricots can help in preventing the sneaking of anaemia into one’s body system.

Consumption of apricots can also help in prevention against inflammation. A single apricot is endowed with 4-5 gm of catechin, and this phytonutrient has great potential in checking inflammation.

With the health conscious wave gaining momentum in urban India, the Indian food service industry should make use of apricots more proactively to address its growing numbers of health conscious diners, and also make efforts to create awareness about the myriad health benefits of apricots among the people, so that their demand increases in the Indian society.

Presently, India’s love affair with apricots can at best be described at a nascent stage, which requires full blooming in the years to come. India’s annual apricot production in 2012 was less than 20,000 tonnes, which is dismal. The time has also come when the production of apricots in India and as well as their transition from farm to fork in the Indian breakfast tables become more significant statistic than they are now. For this more financial encouragement to the cultivators of apricots across the ■ country is the need of the hour.

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49

BAKERY

Have Cakes with Health

By Swarnendu Biswas

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ithout cakes the story of modern bakery industry cannot begin or end. Cake has a rich history and seems to have a promising future ahead in this fast-paced age where people are having less and less time to cook elaborate meals. The popularity of cakes spans a huge time period and geography. Even ancient Greeks used to have cheesecakes made of

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goat’s milk, and the Indian consumers of twenty-first century and beyond are expected to have a long love affair with the cakes. In fact, both cakes and pastries are gaining popularity in India.

It is a commonly known fact that cakes are an integral part of weddings and birthday celebrations in the western world, and are also used in birthdays and other celebrations across a plethora of Indian households. In fact, over the centuries, cake has become the dessert of choice at ceremonial occasions.

Cakes can also be great tea time snacks and can be effective in catering to in between hunger pangs between two major meals.

There are a huge variety of cakes. There are yeast cakes, cheese cakes, sponge cakes, butter cakes, fruit cakes...and now there are designer cakes.

Nowadays, customised cakes with innovative themes and decorations and

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novel ingredients are getting popular in the upper echelons of urban India, especially in metropolitan India.

Besides the designer cakes where the imagination of the cake makers and the customers are creatively reflected in the form of customised and often innovative edible concepts, another important trend that is caking in urban India is the growing popularity of healthy cakes. It is not surprising considering the rampant presence of lifestyle diseases in urban India.

India has more than 50 million people afflicted with diabetes. And according to the World Congress of Cardiology, it was estimated that by 2020 heart diseases would account for over 40 percent deaths in India, whereas in 1990, it was accounting for only 24 percent deaths in the country.

Thankfully, during the recent years, more and more people are showing a

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BAKERY rising consciousness to combat these lifestyle ailments, which have been plaguing many of our lives for more than two decades. This rising health consciousness is influencing healthy eating habits among more Indians than was seen before during the last hundred years or so.

because of the organic ingredients. Nita thinks that organic cakes in India do have a niche market but it will take quite some time to have these cakes attract mainstream popularity in the country.

The Right Advise

The Caking Trends In these health conscious times, a bakery is likely to get better revenues from its cakes, if they are spruced with healthy ingredients and if they use minimum of potentially harmful ingredients for health.

“In cake making, use of whole wheat flour and also multi-grain flours are gaining currency. Also vegetable shortenings like margarines are getting replaced by healthy oils like olive oil or canola oil,” stated the renowned cookbook author and culinary expert Nita Mehta.

“Heavy cream topped cakes are fast losing popularity. Fruit cakes instead of regular sponge cakes, are catching on.

Nowadays, one can find that water melon slices are being used instead of sponge layers in cakes,” elaborated Nita while

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Nita Mehta discussing the healthy trends in cake making in the Indian bakery industry.

Organic cake is another option which the Indian bakery industry could explore more proactively. However, these cakes are likely to gain popularity only among the relatively affluent consumers, as obviously they would be priced markedly higher

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According to Dr. Ritika Samaddar, Regional Head, Department of Clinical Nutrition, Max Healthcare Institute Ltd., “For healthy cakes, the proportion of oil in cakes should be slightly less, and instead of only refined wheat flour, combination of wheat flour, oat flour and refined wheat flour should be used to enhance the health quotient.” As far as oils are concerned, she thinks that olive oil or canola oil are the right oil to be used for cake production, as both these oils have high content of monounsaturated fatty acids, which are very healthy for heart.

These oils also have a high content of Vitamin E. Nita also rightly thinks that “Margarine and saturated fats like butter should be avoided when making cakes as these are high cholesterol ingredients.”

As far as ingredients go, the healthy

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BAKERY

Cake Recipes by Nita Mehta I. Carrot & Banana Cake Serves 16 Ingredients: 150 gm refined wheat flour (maida) 1/4 tsp soda bi carb, one-and-a-half tsp baking powder 2 tsp cinnamon powder 4 eggs 150 gm brown sugar – 1.25 cups 1/4 cup chopped walnuts, 1/4 cup raisins One-and-a-half cups of grated carrots, 1 ripe banana – mashed 1 Cup oil

Dr. Ritika Samaddar cakes should also have infusion of natural sweeteners like honey and fruit juice.

“The bakeries can opt for sugarless cakes, and if that is not feasible in marketing terms, they can at least reduce the sugar content in cakes. Cakes’ health quotient can be enhanced by decreasing its sugar content and replacing sugar with fruit juice and honey as much as possible,” opined Ritika. She suggests that the proportion of sugar in cakes should be lesser as compared to fruit juices and honey.

The renowned doctor also advocated using fruit juice and honey in sugarless cakes, instead of sugar free tablets. This would not only greatly reduce the risk of the huge diabetic population, but can also enhance the nutritional content of the cakes. According to Ritika, healthy cakes should minimise the effect of potentially harmful ingredients, and be spruced with nutritional ingredients at the same time.

Nita believes that to enhance the nutrition of a cake, fresh fruits like apples and bananas and dry fruits like dates, figs, and cranberries can be used.

“Healthy fruits & seeds like flax seeds can be added to cake batters,” advised the culinary expert. Ritika too thinks that

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Method: 1. Grease a 9” cake tin or line base of tin with paper and grease paper at the base and sides well. Pre-heat oven at 180°C/350°F. 2. Sift flour, baking powder, soda bi carb and cinnamon powder together.

3. Mix raisins and walnuts in 1/4 cup flour and keep aside.

4. Separate egg whites and egg yolks.

Beat egg whites with a pinch of salt till stiff. Add sugar in batches and beat well after each addition.

5. Put egg yolk one at a time. Beat well.

6. Add oil and beat for 1/2 a minute.

7. Add maida in batches and fold gently with a large wooden spoon.

8. Add carrots and banana. Fold gently.

Add raisins and walnuts along with the flour and mix with the spoon gently.

9. Pour the batter into the prepared tin. Bake in a pre-heated oven at 180°C/ 350°F for 50-60 minutes till done. Insert knife or skewer in centre of cake. If it comes out clean, remove from oven.

cream should be avoided as much as possible in cakes and the lowering of cream content in cakes should be compensated by sprucing the cakes with fruits and nuts.

“Of course, artificial sweeteners, artificial colouring agents and artificial emulsifiers should be avoided as much as possible in cake making, if we want to have our cake and health too,” expressed Ritika. She strongly believes that the use of emulsifying agents in bakeries should be according to prescribed regulations.

On my request, the wise lady appraised me a bit about the emulsifying agents. “Emulsifying agents are substances added to food to facilitate

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10. Let it cool. Invert on a rack. Have it plain or decorate with carrot curls and caramelised banana slices.

II. Fig and Date Roll Cake Serves 8 Ingredients: 2 eggs, 3/4 cup (100 gm) powdered sugar 1/2 cup (75 gm) oil 50 gm seedless dates - chopped (1/3 cup), 50 gm dry figs - chopped (1/3 cup) 1 tbsp rum (optional), 2 tbsp walnuts – chopped 85 gm (three-fourth cup) maida 1/2 tsp baking powder, 1/2 tsp soda-bi carb (mitha soda) Method: 1. Mix 4 tbsp water to dates and figs in a pan and keep on low flame for 2 minutes. Remove from fire and mix in the soda bi carb. Cool and add rum. Keep aside.

2. Sift maida & baking powder in a bowl.

Add walnuts, dates and figs to the maida.

3. Beat eggs and sugar very well till light and fluffy. Add oil gradually and keep beating till the oil is well blended with the eggs.

4. Add maida with the dry fruits and nuts in small batches and fold till mixed properly with the eggs.

5. Transfer to a loaf tin of 4.5” x 8.5” size or to a roll tin greased with oil. Bake in a pre-heated oven at 150°C/300°F for 45-50 minutes. Insert skewer or knife into centre of a cake. If it comes out clean remove cakes from oven. Let it stand in the tin for 10 minutes. Now turn onto wire rack to cool.

uniform dispersion of fats and oils in aqueous media and according to The Prevention of Food Adulteration Act, 1954 ( revised 2006); no emulsifying agent shall be used in food except specifically permitted and within the prescribed limit,” stated the medical professional.

I queried Ritika whether healthy cakes were gaining popularity in India. She said that they were but the rate of progress in this direction was pretty tardy. She believes that much more proactiveness from the Indian food service industry is needed to make healthy cakes a part of mainstream baking culture.

I

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53

INGREDIENT

Preserving India’s Rich Culinary Legacy It is appropriate that steps are being initiated for nationwide archival research and documentation to preserve India’s rich and varied cuisines, writes Anil Bhandari, Chairman of AB Smart Concepts. The company has a wealth of experience in management of hotels and travel trade, all over the country.

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masala-laden preparations as being ‘Indian dishes.’ It can be assumed that the sustained and correct propagation of authentic Indian recipes will help rid the ‘spicy, hot Indian curry’ misconception that the world has of Indian cuisine.

To overcome this clichéd misconception about Indian cuisine among foreigners the foreigners need to be made aware of the diverse varieties and flavours of the many regional cuisines of India, and the curative value and health-promoting properties of India’s exotic spices. This exercise can give a fillip to Indian tourism too. Highlighting select dishes from the northern, southern, eastern and western regions of the country could turn into a unique pan-Indian culinary adventure for both domestic and foreign visitors and further widen the scope of Indian tourism.

Standardisation would mean specifying the region, preferably in the recipe book’s glossary, from where the spices/condiments listed in a particular recipe’s ‘ingredients’ have been sourced.

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t is heartening that the Ministry of Tourism has plans to preserve India’s rich culinary traditions. The initial step in this direction was taken with the announcement of the setting up of the first Indian Culinary Institute at Tirupati in Andhra Pradesh, and also by the launch of the Culinary Survey of India in September 2014. However, much more needs to be done in this direction.

It is a tragedy that many of our traditional and timeless recipes have disappeared or are facing extinction due to introduction of modern appliances. These recipes need to be collected from all four corners of our vast country and they need to be carefully documented and standardised, if we are serious about preserving our rich, varied and highly nuanced culinary heritage.

Till now there had been no concerted attempt to research, analyse, codify and publish standardised pan-Indian recipes.

As a result, our neighbouring countries have been passing off their slapdash

This would help India to showcase its authentic, rich, nuanced and diverse variety of cuisines internationally, more effectively.

As a result of differing geographic and climatic conditions, varied agricultural practices, varied social and cultural traditions, different religious denominations and caste beliefs and more such complex elements, Indian cuisine reflects great variety.

The fragrance, look and taste of the same preparation differ from one region of India to another. Availability, characteristics and infusion of the quantity of different spices, condiments and other ingredients used in a preparation account for these differences.

For example, the genuine flavours of a South Indian preparation can be achieved only through spices obtained from the southern belt. The stinging flavour of the commonly-used red Guntur chilli powder of Andhra Pradesh differs from the red Kashmiri mirchi powder. A mis-match of

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INGREDIENT the two chillies would lead to a disappointing meal.

Authenticity of the regional characteristics of a dish is also retained by the use of particular types of fuel, specific cooking utensils and specific cooking procedures. Wood and charcoal are the preferred fuels used in cooking as the low heat quality retains the flavour of the ingredients. Utensils made of brass, copper or clay, as also their shape help provide balanced cooking. Dum cooking or giving tadka (tempering) to a preparation are procedures followed for preparing certain dishes.

All these issues can be effectively communicated to the world through standardisation of our recipes.

Standardisation of the recipes would help citizens of other countries to recognise that what they are being served in their ‘favourite Indian restaurant’ is authentic Indian cuisine or not. Presently many of their knowledge of Indian food is restricted to samosas and chicken tikkas.

With the standardisation of recipes, their knowledge of or at least information about

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Anil Bhandari

the vast varieties of Indian cuisine would vastly increase, as also their preferences towards Indian dishes.

Furthermore, standardisation of recipes would give Indian cuisine a brand identity and help national and international

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culinary institutes and hotel management institutes in teaching upcoming Chefs about the diverse nuances of Indian cuisine. A major benefit for Chefs would be in meeting the flavour-packed expectations of their customers thereby helping Incredible India in its promotion, globally.

The collection of traditional Indian recipes, documenting the authentic cooking methods to be followed and the standardisation of recipes should be a long-term assignment for individual researchers and for even a team of Chefs.

I suggest that before we lose any more of our rich reservoirs of culinary legacy, the Ministry of Tourism should dispatch teams of researchers to select regions at the earliest. Documentation, standardisation and propagation of authentic Indian cuisine, which includes our numerous regional recipes and the diverse, rich and varied gastronomic traditions, have been on the back-burner for a long time. It is about time the government puts up a proactive and sustained effort to address this issue of great importance.

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THEME CUISINE

The Rich and Diverse

Italian Cuisine

By Sharmila Chand

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talian cuisine is probably not in any way less diverse and rich than Italy’s history. The culinary legacy of Italy is largely influenced by three-millenniaold cross cultural currents, which have given shape to modern Italy.

Typical Tastes of Italy The most popular food product of Italy is of course, the pizza. The pizza as we know it, originated in the Italian city of Naples. Italian cuisine has great variations but the common items which are popular across Italy are probably pizza, noodles and pastas. But it deserves a mention that probably each region of Italy has its own variant of pizza. However, there is much much more to Italian cuisine than pizza, pasta and risotto.

Besides pizza and pasta, chicken Marsala is also another classical Italian dish, which is consumed fairly regularly in Italian homes. Chicken Scarpariello, a tangy dish prepared in lemon sauce, is also an all time favourite in Italy.

Another classic Italian dish is tortellini, which traces its origins to Bologna — a populous city of Italy.

Among the other commonly consumed and much loved food items in Italy, the fish soup named gremolata deserves a

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special mention.

popular cuisines in the realm of eating out across the world.

The Culinary Legacy Many view that Italians had imbibed the ancient Greek culinary traits in their gastronomic traditions. And most probably, they are correct. The herbcooked fish in Italy is a distinct Greek influence.

However, there were other influences too which shaped the pluralistic character of Italian cuisine. The Roman invasions in the ancient era gave an impetus to the diversity of the Italian cuisine by enriching it with myriad culinary influences across geographies.

Roman ships brought wheat, wine, fine spices and other exotic ingredients from distant shores, which in subsequent years added to the flavour across Italian kitchens. During the ancient times, the Italians got their ingredients from all across the then known world, going even as far as China.

In fact, Greek, Gallic, Slavic and Turkish influences are evident in Italian dishes. Even Arab influence is evident in the spices and sweets used in the cuisine of Sicily; a region of Italy. Today, Italian cuisine, with its amalgamation of diverse culinary influences, is one of the

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From North to the South There are similarities between the character of Indian and Italian cuisine.

Apart from the fact that both are rich, delicious and diverse, both Indian and Italian cuisines have strong regional flavours. In fact, it is not apt to define or even describe Indian and Italian cuisine as homogenous entities. In fact, the highly generic term Italian food is highly simplistic.

There are various distinctive culinary traits within Italian cuisine, like there are various cuisines under Indian cuisine.

Like in India, each region of Italy too has its own distinctive style of cooking, where the availability of ingredients in that given region and the lifestyle of the people of that given region and the topography and geography of that region play important roles. One often finds great difference in the way similar dishes are prepared in different regions of Italy.

Each region of Italy comes with its own gastronomic specialties to offer to the table. The varying topography of the country has greatly contributed towards making Italian cuisine so diverse

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THEME CUISINE in character. Each region of Italy has strength in a different set of products and ingredients. For instance, Tuscan beef belongs to north Italy whereas the south Italy is renowned for mozzarella cheese, provolone and citrus fruits.

The southern Italy people prefer hard boiled spaghetti whereas people of northern Italy are into consuming soft egg noodles. In northern Italy, use of butter, polenta, and cheeses are popular, whereas seafood is prevalent in coastal Italy, and the meat dishes are popular in central Italy. If Bologna is famous for tortellini, Milan is famous for risotto.

Lasgna is a typical dish from north Italy, which has attracted global popularity. Fresh egg pasta and risotto are other popular dishes from north Italy.

The south Italy has considerable difference from north Italy’s culinary style, in terms of ingredients and cooking method. Tomatoes and olive oil play crucial roles in the cooking of south Italy.

The application of mozzarella cheeses and caciocavallo with dry pasta is also a distinctive feature of cooking style from

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southern Italy.

The Flavours from Tuscany Tuscan food also contributes greatly to the diversity of Italian cuisine. Tuscan food is in itself subjected to different regional variations.

Tuscany is divided administratively into the following provinces, which also

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reflect the culinary divisions. They are Arezzo, Florence (Firenze), Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia, Prato and Siena.

The inland areas of Tuscany have different culinary tradition than the coastal areas of Tuscany. However, olive groves and wild herbs are rampant across the Tuscany region. Many of the top quality olive oils produced in the Tuscany region are mostly used as condiment rather than as ingredients. In Tuscan culinary tradition, butter is also mostly used as a condiment rather than as an ingredient.

Though Tuscan cooking has variations from region to region, but the common characteristics of Tuscan cooking is its inherent simplicity. It is devoid of fancy sauces and complicated seasoning.

Pasta plays its role in Tuscan cooking, but not such a big role as it does in other schools of composite Italian culinary tradition. At the same time, salads have more role in Tuscan culinary tradition than in other parts of Italy.

The people of Tuscany eat lots of salads

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THEME CUISINE and beans.

The traditional Tuscan method of cooking beans is to put boiled beans in a glass flask with olive oil and garlic, then setting the flask overnight at the side of a gentle dying fire in the hearth so that they would be ready the next day.

In Tuscan cuisine, meats and fish are generally grilled over fire, and vegetables are partaken as raw, by steaming them or after briefly sautéing them. Bread soups are also popular across the Tuscany region.

There are various popular dishes from the Tuscany region. Ribollita, which comes across as a mix of different types of cabbages, beans, onions and carrots, is a popular winter dish from Tuscany. Leftover bread and cannellini bean are other ingredients of Ribollita. Pappa al Pomodoro is another popular dish from Tuscany. It comprises stale Tuscan bread, tomatoes garlic and basil leaves.

One of the popular seafood dish from Tuscany is cacciucco. Mixed fish, octopus and squids make up this Tuscan delicacy. Bistecca alla Fiorentina — the Florentine T-bone steak needs no introduction. The secret of this dish from Tuscany lies in choosing the right meat, the right cut and the right length of cooking time.

Castagnaccio is a traditional cake

made with chestnut flour. It is very common to the Apennine mountainous area of Tuscany. It can be eaten all year round because it is good to eat as both warm and cold.

Tuscany region happens to be one of the biggest olive oil producers in this planet. Tuscan extra virgin olive oil has garnered global renown for its pungent, bitter, fruity and vegetal flavours.

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Menu Planning at T onino (a renowned Italian Tonino cuisine restaurant in Delhi)

By Head Chef of Tonino, Suman Sharma

Breakfast French Cinnamon Toast With Whipped Cream, Fruit Compote Fluffy Frittata 3 Eggs (With or Without Yolks) With Your Choice Of Onion Tomato Chillies/ Sundried Tomato Olive Cheese / Chicken and Cheese/ Pork Ham and Cheese/ Mushroom and Cheese Served With Hash Brown and Grill Tomato Waffles or Pancakes With Butter, Maple Syrup and Whipped Cream and Choice of Sauces: Caramel / Chocolate/Blueberry.

Antipasti Antipasti Della Tradizione Con Verdure (Vegetarian Antipasti Plate:-Garlic Crostini with Tomato Mozzarella Basil, Crostini with Caramelised Onions with Goat Cheese, Pecorino Cheese,

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Roasted Peppers, Marinated Artichokes with Potatoes, Grilled Eggplant, Marinated Olives, Sundried Tomatoes) Salads Insalata Rucola Con Pere Rocket Leaves with Pears, Cherry Tomatoes, Honey Balsamic and Roasted Walnuts.

Soup Zuppa Del Giorno Soup of the Day — Please Ask the Server For the Day’s Special Soup.

Pasta Tortelloni Di Ricotta E Spinaci Pavarotti Spinach and Riccotta Tortelloni with Creamy Mushroom Sauce & Herb Oil Risotto Rissotto Con Funghi Porcini Arborio Rice Cooked with Fresh and Porcini Mushrooms, Pecorino and Parmesan Cheese

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Pizza Pizza Sandwich Filled With Tomatoes, Buffalo Mozzarella, Parma Ham, Oregano, Rucola and Basil Oil

Mains Piccata Di pollo Rosmarino Lemon Rosemary Chicken Breast with Mash Potatoes, Bell Peppers and Fried Green Beans Juicy Tenderloin Burger Grilled Tenderloin Burger (Buffalo) with Caramelised Balsamic Onions, Mustard Mayonnaise on Sesame Bun with Cajun Potato Wedges.

Dessert Chocolate Lasagna Served Warm With Vanilla IceCream Tiramisu Arabian Honey Cake

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R E S TA U R A N T

Tuscan Flavours at the Heart of Delhi

By Sharmila Chand

T

onino, the renowned Italian restaurant of Delhi, did complete its ten years in the recent past.

Now recently, the brand Tonino has been extended with Tonino Caffe at PVR Plaza, Connaught Place. It comes across a vibrant and trendy haven for the youngsters and also the not so young to hang out in the heart of the city.

Full of natural light, the place is ideal, both for private dos as well as for corporate meetings. Here detailed attention has been given to the interiors as well exteriors.

beautiful chandelier overlooking the staircase at the entrance, or the picture frames on the walls.

As you stroll in, you are likely to be influenced by the smart combination of the modern and rustic look of the Caffe.

From chevron tiles and wooden flooring to quirky chairs with floral cushions, everything here has been aesthetically put together with lots of care to bring out a contemporary Tuscan look. The stately large windows along with the red and white brick walls exude a wonderful Tuscan ambience that doesn’t fail to impress.

Exciting Décor Every piece at the place seems to have been specially handpicked, be it a big

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Delicious Fare With Chef Suman Sharma at the helm of

Hammer Food & Beverage Business Review

affairs, Tonino Caffe has an added advantage. Having more than 26 years of experience as a Chef, he has been trained with the Tonino Generale of Garlasco, Italy.

He has been travelling to different regions of Italy every year to offer the best of traditional and regional Italian food.

While at Tonino Caffe you can indulge yourself in the fine selection of antipasti and healthy soups, followed by woodfired healthy pizzas such as Pizza Bianca, Speziata con Pollo, Calzone Quattro Stagioni. Here you can also savour mouthwatering pastas, which range from Pasta Sana to Spaghetti All’anatra, and also the delectable Panini. These delicacies can bring more taste to your discourses at the

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R E S TA U R A N T

“

Connaught Place is the ideal place to give Delhiites tastes and flavours of authentic Italian cuisine in the settings of a contemporary Tuscan ambience, as it is the latest hub for youngsters, with its well mapped roads and easy transportation service.

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— Parmeet Singh Sawhney, Owner Tonino outlet, whether with friends or business associates.

You can savour the sweet culmination to your meal with delectable desserts that includes Chef ’s Special Eggless Panna Cotta, traditional gelatos and the all time favourite tiramisu, with an aromatic cup of coffee served in a beautiful vibrant Tuscan setting complementing the sweet treats on offer.

Caffe’s wood-burning oven brings the age-old Italian gastronomic tradition, at the same time adhering to natural cooking

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“

The menu at Caffe Tonino is a selection of hand-picked recipes with a focus on fresh ingredients and real authentic flavours.

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— Suman Sharma, Head Chef, Tonino methods. With dietary preferences shifting towards nutritious and yet tasty food, the fact that Tonino Caffe’s flame broiling enhances natural flavours without artificial seasonings can attract lots of consumers interested in healthy eating.

Interestingly, Caffe Tonino also serves breakfast and that is good news for Delhiites. As remarked by Parmeet Singh Sawhney, the Owner of Tonino, “Tonino Caffe offers a perfect place to start your day with a healthy breakfast; say with a French cinnamon toast or muesli with yoghurt. It is also the ideal place for a quick lunch or a scrumptious dinner to help unwind after a hectic day at work.”

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C H E F VO I C E

Walking the Extra Mile

By Sharmila Chand

Chef Satej Saigaonkar is the Executive Chef at Courtyard by Marriott Ahmedabad since 2011. Some of his responsibilities at the 164-room property include menu and product (food & beverage) development, and supervising food quality standards and hygiene in all the food and beverage outlets of the hotel.

Under his aegis, Courtyard by Marriott Ahmedabad has won the Times Food Guide Awards for three consecutive years in a row for its various F&B operations.

Prior to this role, he was the Executive Sous Chef at Renaissance Mumbai Convention Centre Hotel since November 2009. During the course of his varied nine years of experience in the hospitality and food service domain, he has also worked at Taj Lands End, Mumbai and at the Hilton Washington Towers, as a part of a cultural exchange program.

During his tenures, he has had showcased excellent leadership qualities and has emerged as a great team player. His ultimate professional objective is customer satisfaction and he firmly believes in walking the extra mile to ensure that each of his guest is happy.

His distinct style and expertise are well reflected in his distinguished culinary skills, both in regional and modern cuisines. He specialises in Indian, Lebanese, Italian, Spanish, American and Mexican cuisines. The excerpts of the interview follow: ○

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How do you define yourself?

I would define myself as a Chef, as a new-age traveller, and also as an innovator.

What is meaning of life for you?

Life is a great learning experience.

During my career, I have met people who have inspired me to be what I am today.

What would you like to say on your work?

I love to interact with my varied range of guests and to understand the uniqueness of their cuisines.

What is your philosophy of cooking?

I believe in simple, innovative and hygienic cooking; hand-crafted for the guest.

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What or who is your source of inspiration?

Deep down the memory lane, I remember my grandmother as my inspiration. I would always see her being creative with everything she prepared for family and friends. She could do magic with leftovers in minutes, with minimal wastage. Now that my grandmother is old & doesn’t cook I wish my cooking represents her culinary essence.

Any awards garnered during the course of your professional journey?

We had this wonderful opportunity to receive the prestigious Times Food Guide Awards for Shakahari, MoMo Café and Java+ for three consecutive years.

What is your definition of

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success?

Success to me reflects in customer satisfaction and I firmly believe in walking an extra mile to ensure each of my guest is happy.

What are you passionate about ?

I am passionate about my family, my job and my career.

What would you consider as your professional strength/s?

I think my international exposure, my multi-cuisine specialty and my ever growing appetite for success are my professional strengths.

How do you de-stress yourself?

I de-stress myself through movies and long drives.

How do you rate yourself as a

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Chef?

I would always like my guests to rate me. For me, I strive to learn something new every second.

You have a passion for ?

Kitchen utensils & equipment.

What is your favourite cuisine?

Mediterranean cuisine is my favourite cuisine.

And what is/are your favourite spice/s ?

They are nutmeg and cinnamon.

What is your favourite dish?

It is biryani.

What would you rate as your favourite kitchen equipment?

Knife is my favourite equipment in kitchen.

And your favourite gadget?

It is ipad.

Which eating out outlet would you rate as your favourite restaurant/food joint ?

Potbelly Sandwich Shop in the US is my favourite.

What is your hot selling item/s?

My cheesecakes are my hot selling items.

What is the best compliment you have received so far?

Someone once told me that I could do wonders with just about any ingredient possible. That I think is the best complement I have received for my culinary skills.

What is your philosophy of work?

I believe in creating Chef-crafted food made with mother’s love. I enjoy adding a personal touch to the standard set recipes and building a bond beyond that of a Chef with my guests.

Where do we see you 10 years from now?

I anticipate more growth in my career and hopefully to open something of my own in the future. One of my future plans is to have my own chain of restaurants.

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

I must say that over the years, Chefs have earned their position in India. They are now much respected and acknowledged for their work.

What are the problems and challenges faced by Chefs in India, during the present times?

A continual challenge that Chefs face is their changing clientele, and with that they need to address the changing expectations.

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PROFILE

Delivering Tastes from

North India

By Sharmila Chand

The brainchild of Anukul Chandhok, DCK or Dana Choga’s Kitchen was conceptualised and brought in to life in November 2012.

Setting the framework and standards for the brand, Chandhok, all of 24 years, has successfully driven DCK towards exponential growth within a short time span of 18 months.

Though a new brand, Dana Choga’s Kitchen has a rich aromatic two-decade-old legacy. The original Dana Choga was a fine dining restaurant established in 1994 by Deepak & Amita Chandhok. It quickly grew to attract connoisseurs of North Indian cuisine in Delhi.

Inspired by its success, Dana Choga’s Kitchen was founded in November 2012 by their son Anukul Chandhok at Sohna Road, Gurgaon. Presently, Chandhok is the CEO of Dana Choga’s Kitchen. DCK caters to the hectic lifestyles of a new generation of customers by being timely and economical, while continuing with the age-old tradition of taste and quality.

Equipped with a hospitality degree from the Cornell University, Chandhok has also worked towards gaining on the floor knowledge by interning with some of the premium hospitality brands like Taj, ITC Maurya & Mandarin Oriental, Las Vegas.

Being from a business family, which is already from the F&B industry, Chandhok’s vision is to create global restaurant chains, which focus on convenience.

His first such project, which he started during his last year at Cornell, is DCK. A fast casual North Indian food chain, it focuses on providing the consumers with consistent food taste & quality, a delivery time guarantee and most importantly, a good value for money.

Already DCK has opened 12 outlets within 18 months in Delhi-NCR. DCK has plans to open another 100 outlets in the next three years.

For Chandhok, the driving force behind DCK remains its team and management. With the core philosophy of encouraging the sense of ownership in the company, the DCK team functions as a family and boasts very low attrition rate because of the same. The excerpts of the interview follow:

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PROFILE First of all, tell us what is the mission & vision behind DCK

Providing consistent, high quality North Indian food centred on global performance benchmarks with special focus on timely delivery and value to the consumers is our mission.

What is the USP of Dana Choga’s Kitchen?

The main USP of Dana Choga’s Kitchen lies in its high quality food at affordable pricing. At DCK, the aim is to provide a dining experience, which doesn’t compromise on quality, taste & service at the same time without being heavy on the pocket.

Dana Choga’s Kitchen has seen exponential growth in a short span of 18 months, since the opening of its first outlet in November 2012. The brand’s growing popularity is attributed to bridging the gap between the customers and their demand for consistent & convenient home style North Indian cuisine.

What makes DCK a successful business model?

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Having a single unit catering to the households in the local area is one of the reasons behind its success. Besides having focus on delivery and hence larger servable guests and smaller format means more control on costs like rent, which is a major factor in influencing profitability in the food service business.

Further, our brand caters to the preferences of the local community who because of factors like reliability and timeliness of home delivery, are now steadily becoming more conscious and making the switch from unorganised players to organised brands. We assure them there will be no compromise on standards and hygiene. As for our food, even moms are proud of what we cook!

What are the benefits & drawbacks of being in the food service industry?

Food is a fundamental need and never gets old or boring. It never goes out of fashion and is also a fundamental source of joy, both for consumers and producers and hence it helps that we are in a global, never ending cycle of service to the consumer.

There are challenges in every business

Hammer Food & Beverage Business Review

and the food service industry is no exception. In the food service industry, dealing with perishable products, working 24/7 and managing complex executions while still trying to be innovative, are the kind of challenges we face.

Kindly throw some light on your expansion plans for India as well as for the global market?

As far as our Indian expansion plans go, we intend to enter the major metros first for greatly enhancing our visibility and then move on to more regional markets.

From an international perspective, the cuisine that we offer appeals universally and is very flavourful and palatable. It has international appeal. Therefore we can hope of having popularity beyond Indian shores too.

In line with the new consumer patterns, DCK is also incorporating smaller on-the-go Indian meals and snacks into the menu, which are light unlike the heavy full course meals; for which we have become famous. Keeping pace with the tech-savvy market, DCK also has an online ordering system and a mobile app in the works.

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Shakahari, Pan-Asian Vegetarian Restaurant at JW Marriott Hotel, Pune

O P E R AT I O N S

The Rising Trend of

Vegetarianism

By Sharmila Chand

V

egetarian food was always popular in Indian households, but now vegetarianism is emerging as a hot trend in the realm of Indian food service industry.

Many diners are making a decisive shift from non- vegetarian to pure vegetarian consumption and in response to this trend, a new crop of vegetarian restaurants is springing up in urban India, to cater to the rising demand for meat-free kitchens and meat-free dining options.

For instance, an exclusive fine dining vegetarian restaurant named Shakahari at Courtyard by Marriott Ahmedabad has made a mark for itself.

To explore whether vegetarianism is emerging as a trend in the Indian food service space or not I elicited responses from some experts in the Indian food service business, which turned out to be an interesting exercise.

family on the rise, more often you will find the eating out crowd choosing vegetarian restaurants. Take the case of our own multi-award winning pan Asian vegetarian restaurant named Shakahari, which gives you a varied symphony of flavours from different culinary havens of Asia. The restaurant has been extremely

A Healthy Choice “Vegetarianism has always been in fashion in India, because of its perceived good effects on health. I think we all want to enjoy a good vegetarian meal every now and then,” stated Ajmal Salim, Executive Chef & Cluster Executive Pastry Chef, Marriott India.

“Nowadays with eating out with

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“To make a vegetarian restaurant commercially viable, the key strategy is to be different, unique but still maintain the authenticity.”

— Ajmal Salim, Executive Chef & Cluster Executive Pastry Chef, Marriott India

Hammer Food & Beverage Business Review

popular and doing amazing business,” Salim elaborated further.

The growing health awareness in the urban Indian society during the recent years has perhaps given a fillip to the trend towards vegetarianism. “Yes, I do believe vegetarianism is on the rise in India. This may not be a raging trend, but there is certainly an upward shift towards vegetarianism in the country.

Nowadays, this preference towards vegetarian dishes stems from a personal choice, which has more to do with health factors than the ones concerning religious connotations,” asserted Surjan Singh Jolly, Director, F&B, JW Marriott Hotel Bengaluru.

Saurabh Srivastava, the Director, Food and Beverage at Radisson Blu Hotel Ahmedabad also believes that with the rising fitness awareness among urban Indian consumers, the trend of vegetarianism is on the rise.

“Also, communities practicing vegetarianism are no longer restricted to a particular area; they travel and demand for food that is in line with their cultural tastes. This in turn has led to different F&B outlets across India offering pure vegetarian cuisine. Even five-star hotels are now having special provisions to match up to this growing demand,” Jolly

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O P E R AT I O N S pointed out.

“More and more eating out crowd in India are now seen avoiding meats & switching over to vegetarian diets. With lifestyle diseases hitting high, a section of urban Indian consumers have now started looking forward for high fibre & low fat/ low calorie vegetarian food,” Srivastava explained.

The growing trend towards vegetarianism in urban India is also evident from the fact that global players such as McDonald’s, KFC, Pizza Hut and Domino’s are having a significant proportion of their Indian sales coming from their vegetarian spreads.

“A similar trend is seen with our own specialty restaurant, The Great Kabab Factory, where 49 percent of the guests dining are vegetarian as compared to 40 percent during the last year,” pointed out Srivastava.

“Vegetarianism has definitely moved up in rank for foodies with increase in health awareness and compassion for animals,” concurred Satej Saigaonkar, Executive Chef, Courtyard by Marriott Ahmedabad.

“Unlike before, most of the cuisines now present a balanced mix of both

Oct-Nov ’14

vegetarian and non-vegetarian varieties for the guests. There is also a perceptible trend towards consumption of fresh & healthy options in the form of salads, vegan diet, organic food and fruits,” Saigaonkar affirmed.

Challenges for a Vegetarian Restaurant However, not only the popularity of vegetarian dishes is increasing in urban India’s food service industry, but the variety in vegetarian options is also increasing.

“Nowadays, guests are always seen looking for newer and different preparations. A dal or a subzi is not exciting anymore. Moreover, even if you have a dal, the guests tend to compare it to their mother’s dal preparation. Honestly, I don’t want to compete with mothers’ dal, since we can never surpass that,” confessed Salim.

There are other challenges too.

“Vegetarian meal in India is generally our daily meal/ diet and hence the biggest challenge in catering to the vegetarian eating out crowd is to serve something really special to the consumers within the

Hammer Food & Beverage Business Review

“It is quite challenging for the Chefs to create specialty fine dine vegetarian dishes. People who have moved to vegetarian diet do expect an innovative, appealing & healthy vegetarian meal in their eating out options, which at the same time should appeal to their tastes as well.”

— Saurabh Srivastava, Director, Food and Beverage at Radisson Blu Hotel Ahmedabad

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O P E R AT I O N S achieving a sense of confidence and faith in the consumers.

Commercial Viability

“I personally am a big fan of vegetarian food. Vegetables should be cooked and served in a manner that retains the flavour, texture and nutrients of the vegetables. If ingredients are chosen and applied in a manner which preserves the inherent nutrients while cooking, then I think vegetarian food makes for a fantastic meal.”

— Surjan Singh Jolly, Director, F&B, JW Marriott Hotel Bengaluru ○

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vegetarian options. It is quite challenging for the Chefs in India to create specialty fine dine vegetarian dishes. Many people who have moved to vegetarian diet do expect an innovative, appealing & healthy vegetarian meal in their eating out options, which at the same time should appeal to their tastes as well,” explained Srivastava.

According to Saigaonkar, to procure exotic fruits and vegetables of the set standards poses a constant challenge.

“Organic vegetables are growing in popularity. However, they are higher priced than regular vegetables. This at times leads to certain cost viability challenges. Moreover, the vegetables need to be handled delicately and consumed immediately to maintain the desired level of quality and freshness,” he pointed out.

Jolly however believes that there are as such no challenges associated with respect to this trend towards vegetarianism. His only concern is that the vegetarian food which is offered must be prepared in a kitchen that has a complete vegetarian set up. This, according to him, helps in

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The question whether an exclusively vegetarian restaurant can be a commercially viable option was also explored through the interactions. Salim expressed great confidence over the commercial success of such a food service enterprise. “Shakahari is a multi-award winning vegetarian restaurant, and we pride ourselves for the success it has achieved in the market,” asserted Salim.

Jolly agrees with Salim in this regard.

“Yes, it is definitely commercially viable.

There are a large number of Indians who travel abroad and look out for pure vegetarian eating joints. This has consequently led to a surge in the number of places offering pure vegetarian cuisine.

With an increase in demand for such options, I believe it is indeed a profitcentric trend that has emerged in our country,” he articulated.

“Of course, it is commercially viable,” stated Srivastava. “Many of the big players in the restaurant business are opting for opening fine dine specialty vegetarian restaurants. The clear example is Shakahari at Courtyard by Marriott and an upcoming vegetarian specialty restaurant at Radisson Gandhinagar. This shows both the demand as well as commercial viability of coming up with a vegetarian restaurant,” he explained further.

“Vegan food is much more commercially viable now as compared to the earlier times when it was not in demand,” informed Saigaonkar.

“Consumers prefer making healthier choices nowadays, which adds to the

“Many upscale vegetarian restaurants with international cuisines are being introduced across India. Shakahari at Courtyard

by Marriott Ahmedabad is an award winning specialty restaurant promoting vegetarianism successfully in the city. The restaurant has recently launched a new menu selection that offers must try specialties like Dum aloo banarasi, Paneer lababdar and desserts like Chikki kurmura cheese cake.”

— Satej Saigaonkar, Executive Chef, Courtyard by Marriott Ahmedabad ○

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demand pattern of this trend,” he added.

According to Saigaonkar, “Gourmet vegetarian restaurants are coming up with great frequency, offering people a healthy I palate full of nutrients.”

Vege-Licious Extravaganza at Ssence “My faith in the pursuit of vegetarian food was strengthened by leading news publication articles where the surveys showed the increase of vegetarian food consumption. We are always striving to offer our guests varied culinary experience. In that continued effort we planned to offer vegetarian fare from various regions of India. We also offered vegetarian delicacies in international cuisine. Our success of Vege-Licious food promotion at Ssence helped us to take the next step of carrying out vegetarian food promotion in our other restaurant Sampan; our oriental specialty restaurant.”

— Sanjay Bahl, Director, Food and Beverage, The Suryaa New Delhi.

In the recent past, a food promotion was held at the Ssence restaurant — the 24hour world cuisine restaurant of The Suryaa New Delhi — during 8th September -3rd October 2014. The name of the food promotion was Vege-Licious Extravaganza, which offered a range of vegetarian delicacies from India and abroad.

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PRODUCT PREVIEW FOOD PANS & LIDS

FRUITS & VEGETABLES WASH

Utopia based in Chesterfield, UK, provides for glass, ceramic and cutlery products to meet the requirement of its global customers. Be it cutting edge design or practical and cost effective solutions, Utopia's collection provides for outstanding customer satisfaction.

Utopia has newly introduced Food Pans & Lids

It is always been made to understand that Vegetables and Fruits are the best form of nourishment over other food sources. This is now a fact proven

by Modern Science & Medicine.

Humans are advised to consume vegetables and fruits in their natural form to get maximum nourishment & benefit from these food sources.

Unfortunately, the fruits and vegetables that we consume can also be a source of many diseases, even Cancer, as these vegetables and fruits are exposed to many contaminants.

VegWash Plus is a scientifically proven natural cleaner that gently cleans toxicants present on the surface of fruits and vegetables ,which cannot be cleaned and last longer without decaying. VegWash Plus is tested by major multinational laboratories to clean 99% of all toxicants, such as pesticides, fungicides, weedicides , oil, wax artificial ripeners kill 99% of all germs present on the surface of fruits and vegetables, that are harmful for human consumption. It leaves no residue. The packs available in 1 Ltr and 5 Ltr. Autoydnamics Engineering Pvt. Ltd. info@autodynamics.co.in

suitable for use in food bars and steam tables.

There are two types of Pans: Polycarbonate pans – withstand tough use, resist food acids and oils, and can handle temperatures of -22°C to 100°C. High heat pans - excel in high temperature applications (-22°C to 190°C).

"Easy Lift Spoon Notches" are located at each end of the food pan for easy removal from steam tables and recessed counters because they reduce direct hand-to-food contact for greater food safety.

The food pans meet specifications for use in food bars and steam tables, can be stacked for easy storage, are dishwasher safe, and NSF listed.

Soft Sensations Pvt. Ltd. raman@softsensations.net

THAI CURRIES AND SOUPS ‘That’s Asia’ is a renowned brand for food for Pan Asian cuisine, offered by the house of “Singha” Beer. ‘That’s Asia’ has tied up with “Rodaaji Company” for its presence in the Indian Market.

‘That’s Asia’ was launched in India lately offering readyto-eat pouches of authentic Thai dishes, including spicy curries and soups. The products are perfectly blended to be fit in foodservice market as well. It has unique and authentic Thai flavours offering complete gourmet satisfaction. The products are tested with Indian chefs who have given their approval on the liking of the taste by Indian palate. All products by ‘That’s Asia’ are free of Gluten, MSG, Preservatives, Shrimp Sauce, Fish Sauce, Soy Bean Oil. Rodaaji Company contact@rodaaji.com

CANOLA OIL Canola oil is expelled from Canola seed, a yellow flowering plant of the brassica genus, which also contains broccoli, turnips, cabbage, cauliflower, and mustard in its family.

Canola has been conventionally plant bred from rapeseed since 1970s by Canadian plant breeders. The name Canola was adapted in 1978 by Canadian Industry, which was derived from “Canadian Oil, Low Acid”.Not all fat is bad. Containing lowest saturated Fats amongst all vegetable oils, Canola Oil has highest monounsaturated fats (which are known to reduce Blood Cholesterol levels) and has the bestratio (1:2) of Omega3 / Omega6 essential fatty acids when compared to other edible vegetable oils. Being Cholesterol free, it is a rich source of Vitamin-E and Omega3.

Standing as a best bet in essential role for a healthy diet and human nutrition, Canola has been approved with a USFDA heart health claim.

Fat is part of every cell in the body, a valuable source of energy, aids in absorption of the fat-soluble vitamins A, D, E and K, as well as betacarotene, keeps body warm and slows digestion so that you feel full for a longer period.

JIVO has simple solution to healty India, to provide robust health to everyone at the right price and to inspire righteousness in the market place offering happiness and cheer in the society by contributing and sharing of its profits for the wellbeing of the society at large.

JIVO aims to work towards a better everyday health of the society by offering a wide range of Omega-3 products that everyone will be able to afford and gain from.

Jivo Wellness Pvt. Ltd. info@jivo.in

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

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BUSINESS OPPORTUNIT Y

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INTERVIEW

Innovation for Guest Satisfaction

By Sharmila Chand

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new concepts and training the team accordingly. And standard operating procedures, though should be followed, but they can be tweaked to suit the guests’ demand.

Finally, how is your experience at the present job?

I love my present job! Here each day poses a new challenge and I am fortunate to lead a highly motivated team that is very passionate. Our prime focus is to achieve excellence in guest satisfaction, which inturn will lead to higher revenues and better profitability for the organisation.

We are very fortunate that our higher management gives us a free hand to operate; hence we are able to add new concepts, food & beverage promotions and innovative banquet set-ups on periodic basis.

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

Our focus is on live cooking, while using the best possible quality of products and fresh ingredients. We have a young and vibrant F&B team. We also host very renowned international acts like Dada Life, Astrix, Gipsy Kings, Sick Individuals among others. Besides these, our unique collection of vintage rums and our impressive wine selections, and our exclusive outdoor catering events can be regarded among the USPs of our F&B outlets.

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Hammer Food & Beverage Business Review

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Keep the team motivated. Also always maintain personal rapport with the team members; so that in case of any issue your team member should feel comfortable to come up and discuss rather than hiding the issue.

Also the F&B Manager should lead by example and practise what she/he preaches.

It is necessary to focus on training, especially for the new joinees. Holding briefings/monthly departmental communication meetings are also smart ideas for the F&B Managers at food service outlets. Also rather than hiring for senior positions from outside, go for internal promotions whenever possible.

Recognising the star performers and appreciating them in public is another effective method for the F&B Manager to strengthen her/his team. Also keep evolving

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

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A lot depends on an individual on how challenging/ interesting he/she wants to make his/her job. The challenge of high attrition rate, the challenge of maintaining work-life balance, the challenge of planning big events, the challenge of evolving new F&B concepts or promotions are some of the major challenges that I face in my job.

Guests today have lots of options and they are ready to spend. Also, these days there is a sizeable section of guests who are fairly well-travelled and therefore have good knowledge of the latest international food & beverage trends.

We need to therefore keep evolving and changing our buffet layouts/ ala-carte food presentations and need to update our beverage menu with innovative cocktails, etc. to keep ourselves a step ahead of the competition. This is challenge we have to

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Is your job challenging? Can you point out five challenges in your job?

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deal with.

Also maintaining personal rapport with all our guests and making them feel comfortable, and motivating the staff to provide personalised service are other challenges of my job.

Moreover, there is huge competition today in our space, especially from innovative free-standing restaurants and bars. Thus we need to have a unique proposition in offer, in order to attract new customers and retain the existing guests.

Then there are internal challenges.

Sometimes support departments need to be pushed in order to address the last moment changes by guests, staff crunch in critical situations, handling drunk guests, damage to guest’s property/ vehicle and many more.

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Well, as soon as you launch a new concept, the same will be copied and presented by competition! This I dislike. But on the positive side this motivates me to come up with more innovative ideas. Also imitation is the best form of flattery!

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What do you dislike the most?

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I find my profession very challenging but thoroughly fulfilling. Apart from providing excellent food & beverage services to guests with varied tastes and requirements, I push my colleagues to come up with unique ideas so that guests are delighted and are always looking forward to a new experience.

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

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Harleen Singh Rawal, the Food & Beverage Manager at Pullman Gurgaon Central Park, has more than 16 years of rich cross-functional experience at some of the fine luxury, business and leisure hotel brands.

His areas of strength are facilitating customer delight and loyalty, and fostering success in building repeat and referral business with clear eye on streamlining and managing operations through proactive planning and introducing of new concepts. Proficiency in leading diverse teams for running successful business operations is also one of his key strengths. The excerpts of the interview follow:

Anything else you would like to say?

We are in the process of re-launching our La-Riviera restaurant (with addition of wood-fired pizza oven) and are also coming up with a unique F&B product on the 12th floor of our hotel.

Oct-Nov ’14