Food & Beverage Business Review (Oct-Nov 2018)

Food&Beverage Oct-Nov 2018 l Volume XVI Number 5 ` 90

Business Review

Business magazine for food service & food retail professionals

Business C&H Needed to Satiate Diners

Feature Breaking Fast in Post-Modern India

Agri Fruit with Benefits

Beverage Classy and Healthy Teas from Typhoo

Pub Enjoy Duty Free in Gurugram

Tech Note Lighting Dimensions in Restaurants

Activated Charcoal Now Active in India Restaurant Review

Chef Voice

Operations

Profile

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Feb-Mar ’18

Oct-Nov ’18

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EDIT ORIA L

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

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n India’s fast evolving and diversified food service industry, black is not only beautiful, it is also trendy. Dishes infused with activated charcoal are getting vogue. In popular notion, dishes with activated charcoal are perceived to be

endowed with health benefits, but these popular notions need to substantiated by scientific studies before we can conclusively accept the health benefits of activated charcoal in culinary realm..

Meanwhile, because of their popularly perceived health benefits and also because of their exotic appearance, activated charcoal-infused dishes are fast gaining currency in India’s crowded and increasingly experimental food service space. The Cover Story explores this happening trend through industry feedbacks in some detail.

The role of cleanliness and hygiene in food service business, especially in this age of highly discerning customers and highly active and sensitive social media, cannot be overstated.

However tasty your restaurant’s food may be, however innovative your restaurant’s décor may be, however appropriate may be your restaurant’s location, if your restaurant display shabby clean & hygiene standards it is likely to lose its present and as well as its potential clientele in huge numbers.

And it has high chance of getting embroiled in legal wrangles too.

In our Business Story, we show how restaurateurs can keep their outlets clean by following an exhaustive set of guidelines, which can help many industry players.

India’s changing socio-economic landscape is ushering in new breakfast trends, which our food service and food retail industry are exploiting, and should exploit more. We have talked about some of the new-age breakfast

Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design Hari Kumar. V Abhishek Singh Rathore Production Assistant Mamta Sharma Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Director Sales Sanjay Anand Mobile: +91 9811136837 Director Operations Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833

options liked by post-modern India, where many nuclear families have working couples with busy schedules, leaving little room for cooking elaborate

Website: www.fbrmag.com

breakfasts at home.

E-mail: info@hammer.co.in

These and many more industry relevant features, which include gauging the immense role of lighting in restaurants; an informative coverage of a restrobar where if you drink/order a certain quantity, the rates per glass/per bottle/ per shot, etc. decreases; review of a restaurant serving delectable Northwest Frontier and Awadhi cuisine, together make up for an engrossing issue.

I wish our readers would enjoy reading the issue as much as we had while developing it. Along with this wish, I also wish my readers a Merry Christmas and a very Happy New Year ahead. See you again in 2019…armed with brand new hopes, aspirations and promises.

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© 2018 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.

Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi.

Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor.

Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing.

Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.

Annual subscription rate within India is Rs. 500 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

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Contents o cto ber - n o vember 2 01 8

Cover Story

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Departments

Activated Charcoal Now Active in India Event 04

Business

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C&H Needed to Satiate Diners

News 14 Appointment 22

FEATURE

46 Report 24

Breaking Fast in Post-Modern India

agri

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The Fruit with Benefits

BEVERAGE

Restaurant 56 Operations 58

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Chef Voice

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Classy and Healthy Teas from Typhoo Interview 65

Pub 54 Enjoy Duty Free in Gurugram

Profile 66 Product Preview

tech note

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Lighting Dimensions in Restaurants

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event

India International Hospitality Expo: IHE 19 7th-10th August 2019, India Expo Centre & Mart, Greater Noida Kumar, Chairman, IEML & Executive Director EPCH, “Our vision now is to make India International Hospitality Expo as Asia’s biggest hospitality show.”

The show has already been promoted at various international platforms, for international participation; both for exhibitors & visitors.

India Expo Mart boasts of world class facilities and is India’s leading integrated venue.

EVENTS’ CALENDER

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fter the successful first edition of IHE18, India Expo Mart Ltd. (IEML) announced its 2nd edition of the show — IHE19 (India International Hospitality Expo) at India Expo Centre & Mart, Greater Noida, Delhi-NCR, which would be held during 7th-10th August 2019.

IHE 18 showcased 650 exhibitors and was visited by more than 15,000 decision makers.

After the success of the first chapter, IHE19 promises to be bigger & better and attain new record heights of success. The IHE team has successfully embarked on the path of making hospitality industry a catalyst for economic growth in the country.

The country’s dire need for such a platform of international stature can be assessed through pressing analytical figures.

It is a well-known fact that the travel and tourism industry plays a significant part in India’s economy. According to a report

by KPMG, the hospitality sector in India is expected to grow at 16.1 percent CAGR to reach Rs 2,796.9 thousand crore in 2022.

Despite being a sector with such massive potential, there is an alarming absence of an international platform that showcases the country’s potential in the diverse segments of hospitality sectors. The ongoing shows primarily cater to masses, but lack more advantageous

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B2B conversations with bankable customers.

This urgency being the driving factor, India International Hospitality Expo 18 was launched with the concept of revolutionising the exposition scene and for building India’s biggest business centric hospitality show.

At the recently held curtain raiser event for IHE 19, leading players from the industry showed keen interest in making the event even bigger with more innovative concepts.

They decided to make the event a major sourcing hub for all hospitality verticals like F&B, bakery, housekeeping, design & technology, and retail. Hence the platform created will act as a powerful catalyst for professionals’ goals, through its strong networking model featuring industry leaders..

The show is supported by leading h o s p i ta l i ty t ra d e b o d i es l i ke E P C H , HOTREMAI, ARCHII, IFCA, HPMF, PPFI, ICF, NRAI, FHRAI, AIFPA, SIB, PHA, IPCA, SIHRA, FIFI and Hi-Aim, covering all verticals of the hospitality trade. The event is also supported by the Ministry of MSME and NSIC. The IHE 19 is expected to witness co m p re h e n s i ve a p p ro a c h towa rd s a successful event by holding exhibition, conferences, awards & recognitions, culinary theaters and design concepts and mockups for rooms & lobby. According to Rakesh

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SIAL Middle East 10-12 December 2018 Abu Dhabi National Exhibition Centre ADNEC, Abu Dhabi, UAE www.sialme.com

Sigep 2019 19-23 January 2019 Rimini Expo Centre, Italy www.en.sigep.it

SIRHA 2019 26-30 January 2019 Eurexpo, Lyon, France www.sirha.com/en

Gulfood 2019 17-21 February 2019 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com Alimentaria Mexico 2019 5-7 March 2019 Expo Guadalajara Mexico www.alimentaria-mexico.com Aahar 2019 13-17 March 2019 Pragati Maidan, New Delhi www.aaharinternationalfair.com

Oct-Nov ’18

55 glorious years

of service to the hospitality industry.

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Junior Pastry Indian Cup 2018 Bengaluru’s Academy of Pastry Arts Wins Second Junior Pastry Indian Cup 2018 India, Gurgaon. The Best Dessert on Plate, Best Sugar Sculpture, and Best Chocolate Sculpture were won by Vandana Konidala and Kush Jadav.

The Junior Pastry Indian Cup was co-hosted and facilitated by Bakery Review magazine, Epicure Frozen Food and Beverages Pvt. Ltd. (who has been a part of Junior Pastry Indian Cup to support the younger generation of Indian Pastry Chefs) and School for European Pastry, Mumbai.

“JPIC is a perfect platform for all the junior Chefs to represent their skills and get a chance to brighten their career. We are now all geared up for the Junior Pastry World Cup competition to be held in Italy, which will require a lot of effort and time to be put in to represent our country with our creations,” the winning team said.

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he hunt for the best Pastry Chef duo under 23 culminated with Bengaluru’s Academy of Pastry Arts winning the second edition of the Junior Pastry Indian Cup, held in Mumbai recently. The team, comprising Vandana Konidala and Kush Jadav, will be representing India at the Junior Pastry World Cup during SIGEP show at Rimini, Italy in January 2019.

Teams from various parts of the country like Bengaluru, Gurgaon and Mumbai took part in this two-day tournament. The winners will be competing with teams from nine other countries at the Junior Pastry World Cup. Keeping the main theme of Flying in mind, the winning team chose the theme of aviation. Large, tall, impressive chocolate and sugar sculptures were carved as the choppers. With all the minute details of blades, clouds, fog a vast impressive representation was made by Vandana and Kush at the finale buffet.

Participants underwent seven grueling rounds which showed their creations in the Sugar Sculpture, Chocolate Sculpture, Individual Chocolate Bonbons, The Felchlin Chocolate Cake, Dessert on a Plate, Dessert in a Glass, Mini Pastries and more.

The participants were graded on artistic representation, technical skills, flavour and texture.

The winning team, mentored by Chef Mukesh Singh Rawat from the Academy of Pastry Arts, Bengaluru, shared, “This win will give us a new identity, as we will be known as Junior Indian Pastry Chefs.”

“It will add value to our future and at this young age getting this recognition is a great experience overall,” they added.

Special categories were also awarded like the Dessert in Glass to Sonali Tandon and Sakshi Grover from Academy of Pastry Arts

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Day one also saw guest jury consisting of stalwarts from the industry, including Kainaz Messman-Harchandrai of Theobroma Foods Pvt. Ltd.; Vimal Sharma, Founder and Chief Evangelist, Bliss Chocolates; Ajay Chopra, Chefprenuer and Consultant, and Rushina Munshaw-Ghadiyali, author and food teacher. They were present to judge the wonderful creations as well as to boost the morale of the participants.

Sanjay Anand, Director, Hammer Publishers Pvt. Ltd., the host organisation, said, “It was exciting to see the young Chefs showcase their pastry talents at the national qualifying rounds. It was an entertaining two days of tough and intense competition.”

Co-presenter Sanjay Tandon, Managing Director, Epicure, said, “It was a pleasure to be associated with this event. It is a perfect platform for young Indian Pastry Chefs to make their mark on the international pastry scene.”

Vikas Bagul, Pastry Chef and Director, School for European Pastry, who was also one of the jury members, opined, “We are happy that School for European Pastry could be part of this Junior Pastry World Cup qualifying rounds.”

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SIAL Paris 2018 Raises the Bar for Food Exhibition, Innovation Over the five days of the show, SIAL Paris promoted more than 400,000 products over an area equivalent to more than 100 supermarkets laid out end-to-end

SIAL Paris 2018, which came to an end on 25th October after a five-day food exhibition, witnessed the participation of 7,200 exhibitors, of which 87 percent were from outside France, and more brands than ever.

T h e e v e n t re c o rd e d 1 3 5 of f i c i a l international visits, 250 ‘events within the event’, 2,355 innovations submitted for the SIAL Innovation Awards, and recognised 15 Grand Prix award-winners. " Th i s ye a r, o n ce a g a i n , we h ave succeeded in setting the bar still higher, to propose to all professionals in the sector a truly exciting event with lots going on everywhere, all the time," Nicolas Trentesaux, SIAL Network Director, said on the opening day of the event.

Over the five days of the show, SIAL Paris promoted more than 400,000 products over an area equivalent to more than 100 supermarkets laid out end-toend.

In 2018, SIAL Paris increased the focus on innovation. The event provided the opportunity to present the fourth part of the new and exclusive ‘Food 360’ study carried out by KANTAR TNS, in association with the Future Food book of trends from

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XTC World Innovation, along with the outof-home food service trends study from GIRA Conseil.

"It is truly the global think-tank for the food industry, the international laboratory for food innovation in all its facets,” Trentesaux said.

The products selected in the ‘Foodtech’ space, presenting the innovations of the entire French food value chain, also offered a peek into the future. Ecotrophelia Europe offered another vision of the food of tomorrow, by means of a national and European food innovation competition: ‘Student Trophies for Food Innovation.’

Proposed in collaboration with Future Lab, a new event dedicated to food forecasting, was a real hit with the public throughout the five days of the show. With

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an experiential tunnel, a ‘rising start-ups’ space and virtual reality concepts, Future Lab enabled visitors to project themselves ahead to the Planet Food of 2030.

Innovation, for SIAL Paris 2018, was also about offering an exceptional showcase for the original ideas and concepts that will soon be hitting the shelves in the food stores. SIAL Innovation therefore promoted products whose justification and characteristics are perfectly aligned with this logic of transition toward greater truth, taste and meaning.

This was also reflected in the Alternative Food sector and its Forum, dedicated to this new, healthier food.

Over these five days, La Cuisine offered a true cocktail of culinary spectacle, in particular with the live cookery classes and an innovation theme trail dedicated to food service and devised by the patron of SIAL 2018 himself; the star Chef: Yannick Alléno.

Lastly, innovation, in the 2018 edition of SIAL Paris, was also about tasting and testing. The event was also about making numerous fruitful meetings on the stands, in the forums, and in the aisles possible.

The next edition of SIAL Paris will be held from 18th-22nd October, in 2020.

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HOSTECH by TUSID

HOSTECH by TUSID — 23rd International Hotel, Restaurant, Cafe, Patisserie Equipment and Technologies Exhibition — one of the world's two biggest industrial kitchen trade fairs, was held during 24th-28th October 2018, in Istanbul.

60 thousand sector buyers visited the exhibition that hosted procurement committees from 60 different countries, for four days.

One of the two biggest industrial kitchen exhibitions in the world, HOSTECH by TUSID — 23rd International Hotel, Restaurant, Cafe, Patisserie Equipment and Technologies Exhibition, was launched at CNR Expo Yeşilköy. The exhibition, organised by CNR Holding company, Istanbul Trade Fairs, in cooperation with TUSID (Istanbul Kitchen, Laundry, Service, and Catering Equipment Industrialists and Businessmen Association), continued until October 28th. Hotel and hospitality professionals, industrial food manufacturers, patisserie, bakery, dry cleaning, laundry, cafeteria, canteen, café, and bar operators exhibited their latest products in the exhibition, spread over 80,000 square meters area.

Procurement Committees from 60 Countries The exhibition has the distinction of being the most significant export platform of the Turkish HORECA sector, which exports

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to 118 countries. 800 exhibitors from the Middle-East, CIS Countries, the Gulf Region, North Africa, the Balkans, and Western Europe exhibited their products in HOSTECH by TUSİ I D this year, and 60 thousand sector professionals visited the exhibition.

Buyers from 60 different countries, including Turkey, Germany, Italy, France, the UK, India, Israel, Poland, Iran, Jordan, Lebanon, Saudi Arabia, Ukraine, Russia, and Greece had the opportunity to connect with the exhibitors and develop business relations efficiently. With the B2B matching program, exhibitors were categorised according to product groups; and they had meetings with the international procurement committees in an exclusive meeting area.

Meets the Needs of the Industry HOSTECH by TUSID comprehensively met the needs of the hospitality industry.

The products and services ranging from preparation equipments to ovens, from refrigeration to dishwashers were exhibited.

Besides, a 360-degree view of the market was offered by displaying a wide range of products from curtains to carpeting, televisions to air-conditioners, teapots to cups, decorative products to wallpapers, and landscape and garden furniture to SPA materials and pool equipment.

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Meet the Winners of 15th Annual Chef Awards by Indian Culinary Forum Celebrity Chef Sabyasachi Gorai was awarded with Golden Chef Hat, while Chef Ashish Bhasin was awarded with Silver Chef Hat, and Chef Sangeeta Dhar won the Lady Chef Of The Year award

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he 15th Annual Chef Awards 2018 organised by the Indian Culinary Forum (ICF), came to a grand culmination at the Hotel The Leela Ambience, Gurugram on 4th October. Niti Aayog's CEO, Amitabh Kant was the Chief Guest at the award ceremony, that honoured the top kitchen talents from across the country.

More than 500 professionals from the

hospitality industry, along with students, attended the ceremony.

“A hotel can run without a manager but it cannot run without a great Chef,” he said, adding that the country must learn to honour its Chefs.

Celebrity Chef Sabyasachi Gorai was awarded with Golden Chef Hat, while Chef Ashish Bhasin was awarded with Silver Chef

Master Chef, Kebabs

Chef Radha Krishan ,Country Inn And Suites, Sahibabad

Master Chef, Indian Sweets

Chef Sukanta Pal, Lemon Tree Hotel

Master Chef, Baker

Chef Digamber Singh, Old world Hospitality

Kitchen Artist

Chef Mahesh Kumar Shrivastava , Samrat Hotel, ITDC

Master Chef International Confectionary

Chef Anoop Singh, Le Meridien, New Delhi

Student Chef of the Year

Chef Arushi Gupta of International Institute of Culinary Arts

Chef Ankit Mehta of Banrasidas Chandiwala Institute

Hat and Chef Sangeeta Dhar won the Lady Chef Of The Year award.

“This is our 15th Year of Annual Chef Awards and with every year, these awards are getting bigger and better. We have more than 12 categories in which professional C h efs a n d s t u d e nts p a rt i c i p ate a n d showcase their culinary skills. This year we have introduced a new category— Pastry Chef of the Year — which has gained a lot of traction among the Chefs from across the country,” said Anil Bhandari, Chairman, Indian Culinary Forum.

“These awards give them a motivational boost to perform better and excel with more proficiency,” said Chef Davinder Kumar, President, Indian Culinary Forum.

“We at ICF strongly believe that this generation is the future of Indian culinary world and we have always worked for the betterment of the Chef’s community. It is important to raise the bar and take the existing work to the next level to match up with the international standards,” he added.

ICF hosts the 'Annual Chef Awards' as a part of the celebrations of International Chef’s Day on 20th October.

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List of Winners: Lifetime Achievement Award

Chef P. Soundarajan, Mahendra Holidays

Golden Chef Hat

Chef Sabyasachi Gorai, Lavaash

Silver Chef Hat

Chef Ashish Bhasin, The Leela Ambience, Gurugram

Pastry Chef of the Year

Chef Vivek Chauhan, Imperial Hotel, New Delhi

Lady Chef Of The Year

Chef Sangeeta Dhar, Pacific University, Udaipur

Food writer Award

Mr. Arun Wali

Masterchef International Cuisine

Chef Vivek Shukla, Radisson Hotel, Gurugram

Masterchef Oriental Cuisine

Chef Druba Thapa, Radisson Hotel, Gurugram

Master Chef North Indian Cuisine (One Specific Region)

Chef Mohan Kalia, Radisson Blu, Dwarka

Master Chef South / East/

Chef Kanaparthi Ravindra Babu -

West Indian Cuisine (one specific region) Country Inn And Suites, Sahibabad

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Hyatt Hosts ‘The Good Taste Series’ Culinary Contest in India Hyatt recently hosted in India its annual 'The Good Taste Series,' a culinary contest that cultivates emerging culinary talents at Hyatt hotels around the world and celebrates cultural diversity.

At the recently concluded competitions held at Andaz Delhi and Grand Hyatt Kochi Bolgatty, Chef Prashant Kumar and Chef Balpreet Singh from Hyatt Regency Delhi and Andaz Delhi respectively, have emerged winners in the India edition of The Good Taste Series 2018.

Originally designed in 2014 as an internal co m p et i t i o n i n N o rt h America, The Good Taste Series has been held at a global scale since 2017, featuring Chefs from Hyatt hotels across Asia Pacific, the Americas, Europe, Middle-East, Africa and India.

This year, Chefs from 24 Hyatt hotels in India competed against each other, each creating a dish that celebrates Hyatt’s global food philosophy 'Food – Thoughtfully Sourced. Carefully Served.'

In November 2018, Chef Prashant Kumar and Chef Balpreet Singh will represent India in the EAME/SWA final of The Good Taste Series at Grand Hyatt Abu Dhabi and compete against four other Chefs who have triumphed in the regional rounds, organised across Mallorca, Moscow, Dar es Salaam and Abu Dhabi.

Two Chefs from this competition will be selected for face off with four other Hyatt Chefs in the global final – which will be held in Asia-Pacific in the first quarter of 2019.

Jack Daniel’s Launches Bottledin-Bond Whiskey in India The Jack Daniel Distillery has launched a new 100-proof Jack Daniel’s bottled-in-bond Tennessee Whiskey at duty free shops, at Indira Gandhi International Airport in Delhi.

Bottled-in-bond is a highly-rated American whiskey category.

“Whiskey making in the 1800’s too often produced a hodge-podge of sub-par, counterfeit and even dangerous spirits. Whiskey drinkers at times weren’t sure of what exactly they were drinking or being served”, said Jack Daniel’s Master Distiller, Jeff Arnett.

“To bring a high level of safety and consistency to American whiskies, the United States Congress passed the Bottled in Bond Act, which certified the quality of whiskey carrying that designation.

It had to be aged at least four years and bottled at 100 proof at one distillery during a single season. The Bottled in Bond Act was passed in 1897. Mr. Jack began putting his Tennessee Whiskey in the now-familiar square bottle two years earlier, in 1895. This new offering replicates those rules that were set more than 120 years ago,” Arnett added.

The 100-proof Tennessee whiskey has an aroma of caramel with mild hints of banana and balanced caramel, vanilla and toasted oak flavours with a full-bodied mouth feel, leaving a creamy, warm finish. At Delhi's duty free stores, it costs $40 for a one-litre bottle.

The Jack Daniel Distillery said it would gradually roll out the new whiskey in other airports in India, and in the Middle-East.

Canned and Bottled Delights from Vikson Delhi-based Vikson Foods India LLP has come with a wide range of food products.

Company’s canned products include fruit cocktail, peaches, pineapple slices, red cherries, mushroom button, mushroom slices, green peas, sweet corn soup, baby corn, and tomato puree.

Besides these canned products, Vikson Foods India LLP has introduced a range of bottled products too, which include tomato ketchup, snack sauce, continental sauce, green chili sauce, red chili sauce, soya sauce, vinegar, mixed fruit jam, and pineapple jam.

According to a spokesperson of the company, Vikson Foods India LLP uses high quality fresh fruits in its fruit-based products.

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USA Pears Back in India Market With an aim to promote awareness on nutritious diet, healthy lifestyle and the benefits associated with pears, the US-based Pear Bureau Northwest (PBNW) recently organised an interactive session with the Indian blogger community in Mumbai.

T h e Pe a r B u re a u N o r t h w e s t w a s established in 1931 as a non-profit marketing organisation to promote, advertise and develop markets for fresh pears grown in Washington and Oregon. Pears from these two states in the US are distributed under the USA Pears brand.

Over the years, India has emerged as one of the fastest growing markets for USA Pears. This is primarily due to the Indian fruit market’s demand that has seen an upward trend because of a prospering urban middle class, an enhanced exposure to the cultures of different countries, and a rising demography of healthconscious people.

The Mumbai event was hosted by Jeff Correa, the Director of International Marketing, PBNW. This promotional outreach by USA Pears was aimed at strengthening the consumer awareness about the excellent quality of USA Pears.

“India is one of the most important markets for USA Pears. With the Indian consumers becoming more health conscious, it has given us the opportunity to reach out to maximum of them, spreading

the awareness about benefits and quality of USA Pears, thus, making it an ideal choice of fruit,” Correa said at the event.

Pears are an excellent source of fibre. USA Pears contain Levulose, a natural sugar, that can satisfy the sweet cravings for everyone, even for diabetics without guilt.

This season, USA Pears entered the India's market with two varieties of Anjou, both green and red. Also, for the first time, a small volume of Starkrimson and Bartlett Pears were brought to the India's market.

Studio HBA Infuses Kolkata Culture into Taj Bengal Kolkata's New Restaurant Taj Bengal Kolkata has launched a highly-stylised new fine dining restaurant, Cal - 27, to further elevate the luxury experience for its guests and diners. Hospitality design specialist Studio HBA was tapped to orchestrate a space that infuses the distinctive cultural elements of Kolkata throughout the restaurant; carefully

weaving inspirations from the city in each space.

Studio HBA focused on procuring local elements and assembled them in artistic ways to pay homage to the setting.

A lively blue and yellow colour palette represents Kolkata’s signature taxi cabs while black and white prints display iconic Kolkata elements.

The wooden window shutters at the restaurant were inspired by the rolling shutters of Kolkata, while the table legs took a nod from the four-post beds found in many of the Kolkata homes. Old Kolkata Rajbaris served as an inspiration for the checkered floors.

In collaboration with Illuminate, HBA’s lighting consultancy, the design team strategised a lighting programme that complemented the thoughtful design. Main accent lights were designed to resemble the tea glasses, which have become a part of the city's cultural tradition. Vidyasagar Setu, the longest cable stayed bridge in India, gave inspiration for the pulley lamps that hover over seating spaces.

Studio HBA is a division of Hirsch Bedner Associates (HBA), the world’s leading hospitality design firm.

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Keventers Ventures in to Ice-Cream Business India’s iconic dairy brand, Keventers, has expanded its product portfolio with the introduction of Ice Creamery ice-cream parlours designed to serve a wide range of premium flavours.

It has so far opened ice-cream parlours at three prime locations in the Delhi National Capital Region (NCR) — Select City Walk Mall, DLF Promenade Mall and Ambience Mall, Gurgaon.

Additionally, the brand is also planning to add three more outlets across DelhiNCR by the summer of 2019. Known for its milkshakes, Keventers said its ice-creams are composed of pure milk fat and is denser, richer and thicker than regular ice- creams designed especially as pure decadent treats for the senses.

“We at Keventers are thrilled to expand our business to add a whole new range of premium and exciting ice-creams. Ice-cream is a dynamic sector and we are confident that our customers will love our new offering,” said Kamaljit Singh Bedi, Chief Operating Officer, Keventers.

“Innovation has always been at the core of everything we do at Keventers and we have been steadily working towards diversifying our dairy portfolio. We look forward towards adding more delectable dairy products in the future,” he added.

PizzaExpress Introduces 'Romana' Pizza PizzaExpress recently introduced the 'Romana' pizza, a scrumptious, thin-crust pizza that is served with exotic to p p i n g s a n d s i m p l e , f re s h ingredients.

Bigger, thinner and crispier, the Ro m a n a b as e is inspired by the real pizzas made in Rome.

The speciality of this pizza is its range of toppings that includes several interesting ingredients. Romana Pizza comes in 15 variants such as Pollo Forza, Cipolla Piccante, Fungi di Bosco, Etna, American Hottest, IL Padrino 65, Apollo, Padana, Pollo Ad Astra, Melanzane Piccante, Margherita Bufala, New - Verdure Bianca, Pomodoro Pesto, Polpette Bolognese, and Pollo Coriander Pesto.

ITC’s Fabelle Launches 'Ruby Gianduja’ Chocolate Fabelle, the home grown luxury chocolate brand from ITC Ltd., launched in November India’s first-ever ruby chocolate in the form of Fabelle’s 'Ruby Gianduja.'

Launched in collaboration with cocoa company Barry Callebaut, Ruby Gianduja is the modern d ay re n d i t i o n of a n Italian delicacy from the Napolean era, which is crafted from rich milk chocolates infused with roasted Turkish hazelnuts.

“It has been our continuous endeavour to provide unique chocolate experiences to the Indian consumers and today’s launch is a firm step in that direction,” said Hemant Malik, Divisional Chief Executive – Foods, ITC Ltd. Made from the Ruby cocoa beans, which are found in Brazil, Ecuador & Ivory Coast, Ruby chocolate became an immediate global sensation after it was introduced to the world by Barry Callebaut in 2017.

The making of Ruby chocolates is considered a major development for the food and beverage sector as they were created 80 years after the launch of white chocolates as the third type of chocolates, besides dark and milk chocolates.

Ruby chocolates are an intense sensorial delight with their natural ruby colour and unique berry fruity taste, which is brought alive as a result of the expert selection and meticulous processing of the ruby beans.

The limited edition box of 12 cubes of Ruby Gianduja is priced at Rs. 1295.

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Ne w s s c a n

How Spanish Olives Can Enrich Indian Cuisine There are myriad ways in which olives could blend well with Indian flavours and in traditional dishes from all across the Indian geography, says Chef Saransh Goila, the Brand Ambassador of Olives from Spain.

Chef Goila, known for his food travelougue show, and most recently for his participation in MasterChef Australia, was speaking at the recent launch of the fifth promotional campaign of Olives from Spain which hosted an Indo-Spanish party for Chefs, bloggers, food specialists and enthusiasts in Delhi-National Capital Region.

To demonstrate the benefits and versatility of Spanish olives and how they can be used in Indian cuisine, Chef Goila prepared in front of the guests two recipes — an olive rawa fry, which mixed a Goan tradition with the Mediterranean flavours of green olives, and a pineapple olive pachadi from Kerala that could be accompanied with rice or appam.

Before preparing the two recipes, he also offered the guests three types of marinades to taste — green olives in garlic chutney, spicy Indian pimento olives, and local dill and gondhoraj black olives.

Olives from Spain have gained much greater presence in Indian kitchens in the last five years. In 2017, India imported more than 2,300 metric tonnes of table olives, doubling the amount imported in 2013. Around 90 percent of the olives that India imports come from Spain.

Here it deserves a mention that Spain is the world leader in table olive production and it exports olives to more than 120 countries. The main markets for Spanish olives are the US, Italy, Germany and France.

Since 2007, Olives from Spain has been targeting other potential markets too. India was then identified as a country where consumption of olives was found to be steadily rising.

The promotional campaign of Olives from Spain, which began in 2014, helps present ideas for integrating olives into the Indian diet and highlights its potential as a low-calorie and nutritive snack that can be adapted to different palates with many different possible marinades, using Indian and Mediterranean spices.

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APPOINTMENT

K. S. Mageswaran Radisson Blu Resort Goa Cavelossim Beach has appointed K. S. Mageswaran as the Senior Executive Sous Chef. Chef Mageswaran began his professional journey about two decades ago with the Trident Oberoi, Bangalore after completing his hotel management and catering technology course from the Bharathiar University in Coimbatore, Tamil Nadu.

Chef Mageswaran spent an important period of his professional life in the US, working with some of the leading properties like the Poconos Manor Resort in Pennsylvania and the Black Angus Steakhouse in Sherman Oaks, Los Angeles, among others.

At Radisson Blu Resort Goa Cavelossim Beach, his responsibility will be to assure the quality of serving a wholesome meal, customer retention and satisfaction.

Apart from that, his responsibility includes innovating something new for the guests and also to rediscover Goan cuisine by bringing to the fore the recipes restricted to certain households.

culinary operations at the hotel.

With close to two decades of experience in the hospitality industry, Chef Narsingani will be in charge of creating memorable dining experiences for his guests at the hotel by designing interactive menus that incorporate super food and vegan options.

Prior to joining JW Marriott Hotel Pune, Chef Narsingani worked with the Oberoi Group of hotels. He began his career at The Oberoi as a Demi Chef de Partie. After working at The Oberoi, Mumbai, he moved to Trident BKC in Mumbai where he was an integral part of the pre-opening team of the property.

After a successful stint of three years at Trident BKC, Chef Narsingani moved on to The Trident Jaipur as Executive Chef. He then went on to work with various cruise lines. Thereafter he returned to Mumbai to work with The Trident, Nariman Point and took charge of the food operations of the celebrated Frangipani all-day dining restaurant, as well as of other food production areas.

Prior to joining HIGH Ultra Lounge, Chef Namkha was working with Ritz Carlton Hotel Bangalore as their Sous Chef of The Lantern Restaurant and Bar.

Siddhartha Sankar Sarmah The Novotel Pune Nagar Road has appointed Siddhartha Sankar Sarmah as its Executive Sous Chef. An alumnus of IHM, Trivandrum, Chef Sharma has 14 years of experience in the hospitality industry during which he had worked with brands like the Taj Group of Hotels, Jaypee Group, InterContinental Hotels Group, among others. Over the years, he has also showcased his vast culinary knowledge in several TV shows.

Tenzin Namkha

Anuraag Narsingani Anuraag Narsingani has been appointed as the Executive Chef at JW Marriott Hotel Pune. In his new role, Chef Narsingani will be responsible for overseeing smooth functioning of the F&B outlets and managing

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Tenzin Namkha has been appointed as the Chef De Cuisine of HIGH Ultra Lounge at Sheraton Grand Bangalore Hotel at Brigade Gateway. In his new role, Chef Namkha will be responsible for overseeing the restaurant’s dining venues, catering and culinary events, as well as further enhancing the restaurant’s culinary offerings.

Chef Namkha brings to the new role over 11 years of experience. He began his career as Chef de commis with Leela Palace Hotel and Resort Bangalore and later on moved to Ista Hotel Pune. He also worked with acclaimed properties like Ananda in the Himalayas, and Hyatt Hotel Ahmadabad. In the latter he was part of the pre-opening of their Oriental restaurant Nonya and took care of the menu planning and execution.

Hammer Food & Beverage Business Review

Mukesh Sharma Mukesh Sharma has been appointed as the Executive Chef at Sheraton Grand Chennai Resort & Spa. In his new role, he will be overseeing the functioning of the hotel's restaurants which include The Reef — all day dining, Pelican Deck — an open-air grill and barbecue dinner restaurant, and Pintail Lounge — a stylish in-house lounge, along with room service and banquets at the property.

In his career spanning over 17 years, Chef Sharma has worked with prominent hospitality brands including the Jaypee

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APPOINTMENT Palace, Oberoi Hotels, Taj Hotels, Radisson Hotels, Starwood Hotels, and the Marriott Group.

He also played an instrumental role in the opening of Feast, Sheratons’ signature allday dining restaurant at Sheraton D-Cube City Seoul, South Korea. He was also part of the team that launched Seasonal Tastes & Casbah — the Mediterranean lounge at The Westin Hyderabad Mindspace.

Rajesh Radhakrishnan Radisson Blu Cavelossim Goa has appointed Rajesh Radhakrishnan as the new Director of Food and Beverage. With over two decades of experience in the hospitality sector, Radhakrishnan brings with him understanding of operations and preopening experience.

In his professional journey, Radhakrishnan has had the opportunity to work with brands like the Taj, Cidade de Goa, Club Mahindra, Synergy Hospitality, Sayaji and DYP Hospitality, among others.

At Ra d i s s o n B l u G o a , h e w i l l b e responsible for setting up a new wave of transformation in the food and beverage arena. His major responsibility would be to bring in new changes in the culinary division and working to optimise guest satisfaction.

Radhakrishnan, who speaks more than seven Indian languages, is also passionate about soft-skills training.

Stephane Calvet Stephane Calvet has been appointed as the Executive Chef of Four Seasons Hotel Bengaluru at Embassy ONE. He joined the pre-opening team of this new hotel from Four Seasons Resort Chiang Mai, in northern Thailand.

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Chef Calvet reached India after several years of culinary journey across France, Sweden, Japan, China, Vietnam and Thailand.

Chef Calvet launched his career with a seasonal position in his hometown and, after earning a professional degree, moved on to L’Auberge du Quercy where he honed his talent for traditional regional cuisine.

On a rather different course from the conventional routes taken by most Four Seasons's Executive Chefs, he rose through the pastry kitchen where he laid the foundation of his culinary journey.

He is currently discovering authentic South Indian dishes, aromatic local spices, bustling bazaars; often sharing what he finds with his team in the hotel kitchen.

Shishir Rai Shishir Rai has been appointed as the Chinese Cuisine Chef of Inazia, a pan-Asian restaurant at Sheraton Grand Bengaluru Whitefield Hotel and Convention Center. Chef Rai brings to the new role more than a decade of exposure in the hospitality industry.

Prior to joining Sheraton Grand B e n g a l u r u W h i t ef i e l d H ot e l a n d Convention Center, Shishir worked at The Westin Sohna Resort and Spa in Gurugram. As the Chef De Partie at the property, he was responsible for the culinary operations and was primarily involved in curating delectable dim sums.

Chef Rai began his career at a very young age with Memories of China restaurant at Taj MG Road Bengaluru.

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R eport

HOTREMAI Sets to Represent the Interest of Members' Through the Apex Industry Federations While it Organises 36th AGM 36th AGM of The Hotel & Restaurant Equipment Manufacturers' Association of India (HOTREMAI) was held on 25th August 2018 at the India International Centre Annexe New Delhi. The meeting was started by thanking members for their presence by the Secretary, Nitin Kumar followed by address by the President J K Khurana.

J K Khurana welcomed the members to the 36th AGM and expressed delight over the growth HOTREMAI has achieved over the years. He urged the members to be more responsive and spare some of their precious time to give their suggestions to help make a road map on the way forward.

He informed the house that in pursuit of excellence, HOTREMAI has taken part in various activities of the industry. He then discussed the origin of HOTREMAI and the growth of hospitality industry in next two years and wished HOTREMAI to touch greater heights with resourceful experience in the near future.

R Kumar, Founder & President of Honour also shared his views, experience and feelings. He expressed that HOTREMAI has already achieved many a laurel over the years and should become more of pan-India body soon. He urged the present members to contribute towards the Kerala calamity in view of the recent floods. It was targeted that around Rs. 5 lakh should be collected

by HOTREMAI for the cause. The members pledged their support and gathered more than Rs.2 lakh. Rest amount shall be contributed from the HOTREMAI Fund.

Nitin Kumar, Secretary, HOTREMAI, presented the report on the affairs and activities of the Executive Committee during the Year 2017-18. The audited accounts for the preceding year were presented and adopted by the General

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B o d y u n a n i m o u s l y. Rete nt i o n of t h e auditors and legal advisor shall be ratified by the EC later in the next EC meeting.

Highlighting the future plans, the Secretary emphasised that the association has decided to extend its activities beyond AAHAR. The Exhibition Committee discussed to organise Housekeepers Show in the month of October by HOTREMAI. The Secretary offered thanks to the members for sparing their precious time to be a part of 36th AGM. He also thanked the Chairpersons & Members of Subcommittees for their unflinching efforts towards fulfillment of the tasks at hand. He wished HOTREMAI to reach new heights in the coming time.

The AGM ended with a vote of thanks and a cocktail and dinner reception.

HOTREMAI's Activities HOTREMAI proved its strength in AAHAR18 w i t h 5 7 m e m b e r co m p a n i e s a ct i ve participation in the expo. The Culinary Show during Aahar, co-sponsored by HOTREMAI, helped members as a business booster.

Also HOTREMAI as a supporting associate helped its members get maximum out of their participation at AAHAR Mumbai from 11th-14th October 2017. To give the boost to the regional fairs of ITPO HOTREMAI also provided logistics facilities free of cost to its participating members.

In view of facilitating the exhibitors and visitors, HOTREMAI added some special features to promotional campaign. A Barista Café was positioned at the venue in Hall No. 9 for VIP guests / visitors. A get-together over cocktail & dinner was organised on 16th March 2018 after the exhibition hours at Hall No. 7, Pragati Maidan, New Delhi. Besides HOTREMAI

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members & exhibitors of AAHAR18, the professionals from hospitality industry were invited to be a part of this get-together to grace the occasion.

HOTREMAI also supported Bhutan Fair organised by HRAB (Hotel & Restaurant Ass o c i at i o n of B h u ta n ) at Th i m p h u , during 1st-5th December 2017. Six EC members along with the secretarial staff visited Bhutan as delegate and booked a 9 sq. mt. stall to represent HOTREMAI in international market.

As part of promotional activity and awa re n ess ca m p a i g n , t h e Exe c u t i ve Committee of HOTREMAI organised an Interactive Talk on GST for second time

by N K Gupta, Senior Executive Director — IDT & GST, in India International Centre on 1st August 2017, where its benefits and its implications were made aware to HOTREMAI members during Q&A session.

This year HOTREMAI and Green The Earth Trust organised Seminar on 'Water Conservation in Food Service' at the AAHAR2018 Delhi which was well received by all sections of the industry.

First Edition of Mega International Hospitality Fair 'IHE-2018' was organised

by India Exposition Mart, Greater Noida from 8th to11th August with joint effort of India Expo Mart and HOTREMAI. The event was a great success. HOTREMAI sold 1146.5 sq. mt. area for 42 member participants.

HOTREMAI is extending its support to Nepal Food and Hospitality Fair. The organisers have allocated 200 sq.mt. space to HOTREMAI for marketing. HOTREMAI is trying its best to sellout the space.

Furthermore, the Association publishes 'HOTREMAI Reports' for free circulation to the hospitality industry. The Journal is sent to almost 2000 of the prime decision makers of the industry.

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report

Hospitality Personnel and War Veterans Awarded at the 8th Annual Convention and Awards

H

ospitality Purchasing Managers’ Forum or HPMF hosted its 8th Annual Convention and Awards during 25th-27th October 2018 at The Gateway Hotel Ganges, Varanasi.

Here it deserves a mention that HPMF was initiated with a vision to develop procurement professionals in India’s hospitality industry through exchange of procurement knowledge and networking at different avenues. The forum is a nonprofit organisation with more than 2100 members.

The gathering saw more than 400 h o s p i ta l i ty vete ra n s a n d e s p e c i a l l y purchasing personnel from the hospitality i n d u s t r y w h o c a m e f ro m M u m b a i , Hyderabad, Pune, Ahmedabad, Bengaluru,

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New Delhi, Chennai, Goa, Guwahati, Jaipur, Indore, Nagpur, Vadodara, Bhubaneswar and Puri.

The two fruitful days were spent in insightful debates, discussions, meetings and fun. The programme was put together

by N i t i n N a g ra l e, G e n e ra l S e c reta ry & Fo u n d e r of H P M F a n d ot h e r co re committee members. Aman Nath, the Chairman of Neemrana Hotels, was the Chief Guest of the event. Aman Nath also gave a presentation titled ‘Success Story of Neemrana Hotels’ on the second day of the convention. FSSAI and its Impact on Purchasing; Block Chain in Hospitality Supply Chain Management; Is the Hospitality Industry Geared Up for the Plastic Ban in the Country; Achieving

Hammer Food & Beverage Business Review

Excellence in Chaos and Change are some of the industry relevant topics discussed during the convention.

Eight war veterans, who have made sacrifices for the country, were felicitated by the Hospitality Purchasing Managers’ Forum (HPMF) on the first day of the two-day annual convention. Among the veterans honoured was Deepchand Kayyat Nashik, who lost his legs and his right wrist during a war.

Apart from Nashik, the war veterans who were honoured were Major General Dilawar Singh, JW Nalin Talwar, Subedar Uday Ram, Brigadier Sushil Bhasin, Lt. Colonel Ramesh Kumar Chhetri, Commander Keshav and Major Aval Sethi. Each of the veterans selected for the honour now works for the

Oct-Nov ’18

development of the society.

Among these, Major General Singh works in the area of youth development.

JW Talwar, who was in the Air Force and served during the Kargil war, had, in addition to that, been present during 26/11 attacks in Mumbai as well as during the Parliament attack of 2001. During 26/11, he killed two terrorists and now works to help people achieve sobriety.

Subedar Uday Ram works with farmers, while Col. Chhetri works with liver donors.

Aval Sethi, a decorated officer, who is known to have killed many terrorists, works with PROTEGA and supports the third gender.

Nitin Nagrale said that bestowing this honour was part of the HPMF tradition.

"Last year, we honoured social reformers, i n c l u d i n g a g e nt l e m a n w h o s o l d h i s property worth crores and donated it to an ashram. He now works in the same ashram. This year, we thought why not felicitate those who have secured the borders of the country," he said.

The Hospitality Purchasing Managers’ Forum (HPMF) handed out 23 awards during its eighth anniversary celebrations, honouring Mohan Deshpande (Director Procurement - Aspa Watermelon Hospitality Infrastructure, Pune) and VT Alexander (Purchase Manager - Crowne Plaza, Kochi with the Lifetime Achievement Award.

In addition to that, Kaushik Jhingan (Director - A1 Avighna Associates, Delhi), Man Singh Rathore (Chief Procurement and Materials Officer - Berggruen Hotels Pvt. Ltd., Mumbai),and Subramanyam Natarajan (Director Procurement - Oterra, Bengaluru) were awarded Living Legends Awards.

All of them have spent more than four decades in the hotel industry. Of the 54 submissions, 42 were nominated and 23 winners were selected. The event took place at a heritage boutique hotel, Virasat Haveli, in Varanasi M a n y ot h e r e m i n e n t h o s p i t a l i t y professionals were also bestowed with awards during the event, which are given in the box item.

Other Awards at HPMF Convention and Awards 2018 Arjan Shree Award

Most Impactful Procurement Person of the Year Amit Aggarwal (Materials Manager - Radisson Blue, Greater Noida)

Gunashrestha Shree Award

Best Cross Functional Procurement Leader of the Year Aniruddha Parlikar (General Manager - White Copper Hospitality, Pune)

Jyotipurush Award

Procurement Person of the Year (Male) Rayan Rodrigues (Purchase Manager - Irish House, Mumbai)

Prajna Award

Procurement Person of the Year (Female) Priya Malhotra (Agm Resources and Planning - CSD Group, Delhi)

Dhruvatara Award

Emerging Star of the Year Ganesh Sangle (Executive SCM - Tata Starbucks, Mumbai)

Ujjwal Shree Award

Most Promising Future Leader of the Year Krushna Behera (Asst. Manager, Purchase and Stores - The Vedic Village, Kolkata)

Aryabhatta Award

Best Use of Innovative Technology Jwala Srinivas (Asso. Director, Purchase - The Park, Hyderabad)

Navratna Award

Vendor Relationship Team Procurement (Rafiq Mansuri) - Novotel, Ahmedabad

Paryavaran Sanrakshak Award

Green Initiatives Team Procurement (Harvey Rodrigues) - Meluha The Fern, Mumbai

Chairman’s Award

Outstanding Contribution Mohan Nawade (Sr. Purchase Manager - Foodlink Services (I) Pvt. Ltd., Mumbai) Rajesh Nair (Materials Manager - Grand Hyatt, Kochi) Amit Pandey (Chief Operating Officer - Exicom Tele-Systems Limited, Gurgaon)

Special Jury Award

Outstanding Contribution Tarun Chaturvedi (Purchase Head - Fraser Suites Ifci, Delhi) Ravindra Thakkar (Manager Purchase - Shree Naman Developers Pvt. Ltd., Mumbai) Varala Satheesh Kumar (Dy. Purchase Manager - Westin Mindspace, Hyderabad) Rupen Goswami (Purchase Manager - The Lalit Great Eastern, Kolkata) Mejar Sonar (Sr. Manager SCM - Lite Bite Foods, Delhi) Vidhu Sharma (Procurement Consultant, Ahmedabad)

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report

A Haven to Explore India’s Diverse Flavours S

ince its inception in September 2018, The Qebab Factory, one of the restaurants housed in the newly launched Radisson Mumbai Andheri MIDC, is drawing in scores of diners for its signature Rampuri Seekh Kebab and Jimikand aur Shakarkand Galoutti. The Qebab Factory is decidedly the culinary crown jewel of Radisson Mumbai Andheri MIDC. The upscale hotel is just a quick ride away from Chhatrapati Shivaji International Airport and Andheri Railway station.

Open for dinner seven days a week, the restaurant allows diners to experience the many facets of the rich culinary legacy of India through a feast full of tradition, innovation and modernity; all at the same time.

If the aroma of succulent kebabs, tikkas and koftas sends you to a tizzy, then this speciality restaurant is surely worth a visit.

While kebab restaurants usually only offer flavours typical of the Northern Frontier of India, The Qebab Factory attempts to break the mould with its fusion dishes. For instance, the Madras curry tossed cottage cheese Vol au vent, Tandoori Lal Barra and Mangalorean Nariyal Kofta Kebab marry the unique tastes of the North and

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Deccan regions with an international zing, while Odiya Machar Jhol and Jaisalmeri Chana bring out the flavours of east and west India respectively.

U n l i ke ty p i ca l ke b a b res ta u ra nts , The Qebab Factory is not just a treat

Vasant Khot

Hammer Food & Beverage Business Review

for non-vegetarians but is appreciated by vegetarians as well. Most popular ve g et a r i a n d i s h e s at t h e s p e c i a l ty restaurant include Nawabi Subz Biryani, Vegetable Kakori Kebab, and Akrut aur Beetroot Galoutti. The restaurant also serves up some unique mocktails and other non-alcoholic beverages.

Vas a nt K h ot , t h e Exe c u t i ve C h ef, Radisson Mumbai Andheri MIDC, said, “In a quest to recreate India’s diverse culinary glory with a twist, Radisson Mumbai Andheri MIDC’s speciality restaurant The Qebab Factory features an array of fusion dishes. Each meal is slow cooked with just the right blend of spices by our tandoori Chefs; tailored to suit individual guests' palates.”

The fine dining menu at The Qebab Factory builds on recipes passed down from the Mughal emperors' kitchens, with influences from every Indian state’s cuisine, to release an array of eclectic flavours onto the diners’ palates.

Ka z i A b d u l Wa h a b, F & B M a n a g e r, Radisson Mumbai Andheri MIDC, said, “The Qebab Factory was born out of a real need in the Mumbai Andheri MIDC locality for a kebab and tandoor speciality restaurant.

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Owing to our strategic location, and Radisson Hotel Group’s Ye s I C a n ! S M att i t u d e towa rd s the satisfaction of every guest, and o u r offe r i n g of flavourful biryanis a n d ke b a bs , Th e Qebab Factory is p e rfe ct l y p o i s e d to delight the a re a ’ s res i d e nts , off i ce - g o e rs a n d even hotel guests coming to and transiting through Mumbai.”

Kazi Abdul Wahab The facade of the restaurant is understated, yet unique; featuring geometrically aligned coloured discs around the entrance. It then opens up into a cheerful, brightly lit and contemporary seating area with large windows that offer pleasing view of the suburbs. Walls subtly adorned with antiqued mirrors set off the wooden wall panelling and warm (mustard and beige) toned leather seats. Succinctly, the restaurant’s interiors create an inviting space to enjoy Chef Khot’s sumptuous preparations.

Once seated, diners are offered set meals featuring a welcome drink, a palate cleanser, soups and an unlimited choice of appetisers (multitude of perfectly marinated kebabs and sizzlers) before the entry of main course items, which include rich Indian curries, biryanis and soft flat breads.The starters are presented in customised platters such as hanging kebab stands and tiffin-box shaped serving dishes, adding to a unique restaurant experience. Perfect for foodies, the sheer range of options at The Qebab Factory will ensure that you are stuffed to satisfaction.

But as they say, there is always room for dessert. So, to end the meal on a honied note, a dessert cart is wheeled in for guests to pick out a sugary indulgence of their choice. The quintessential Indian mithais are given a creative makeover, resulting in flavourful desserts, ranging from garlic kheer, to lemon grass and mint ice-cream.

With prices starting at Rs. 2400 per meal for two, The Qebab Factory offers guests a different set menu for every day of the week, featuring some seasonal favourites.

Here it deserves a mention that apart from the set menu on offer, bespoke meals can be prepared for guests with special dietary requirements (such as allergies), on request.

Available for big gatherings such as parties and corporate events, the 550 sq. ft.specialty restaurant also features a dedicated live kitchen that offers guests a chance to witness gastronomic poetry in motion as the Chefs prepare and plate the meals.

Favoured by famous patrons such as Indian singersongwriter, composer and actor Lucky Ali, the restaurant is well on its way to culinary stardom.

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report

A Competition to Find New Culinary Talents

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nte r n at i o n a l S o c i ety fo r Hospitality Education ( www. i s h e. co ) o rg a n i s e d The Culinary Chef Network — R o a d t o E m p o w e r, a culinary challenge for the academicians, on 18th November 2018.

Va r i o u s o rg a n i s a t i o n s s u p p o rte d t h e eve nt . Th e venue and grocery materials were sponsored by Rana Cooking School of Jalandhar. Apart from that, Lords Wear Pvt. Ltd. of Delhi, Remington Knives, Professional Hotel Wear all contributed at their best towards the success of the event.

Moroccan Fusion was the theme given to the contestants.

The judges were Celebrity Chefs of India namely Chef Nimish Bhatia who lead the team. Chef Richa Johri, Chef Mahendra Kumar Khairia, Chef Siddhatha Bhan Gupta, and Rajneesh Sharma were the other Chefs. The judgement was within 400 marks and the parameters were distributed in the category of Theme Matching (25 marks), Briefing about the Food (25 marks), Presentation (50 marks), Taste (50 marks), Taste & Flavour Pairing (50 marks), Communication (25 marks), Recipe Card Creation (25 marks), Nutritional Value Calculation (100 marks) and Total Amount of Expense per Plate (50 marks). The competition could have easily acted as a big encouragement towards the future budding Chefs.

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“It was a national event and quality hotel management i n s t i t u t e s / c o l l e g e s w e re a p p ro a c h e d . 2 4 co l l e g e s participated in the competition which included Indian School of Hospitality, Culinary Academy of India, Lovely Professional University, SIHM Bolangir, IHM Nagpur, Chitkara University, C h a n d i g a r h U n i ve rs i ty among others,” informed Prof. (Chef) Subhadip Majumder, Director, Research and Academics, International Society for Hospitality Education.

Chef Mohib Farooqui representing Indian School of Hospitality, Gurgaon took the first position and his creation was Poached Fish Wrapped in Poultry Skin with Zalouk, Baby Carrots, and Caramelised Green Olive.

The second prize was won by Chef Pawan

Hammer Food & Beverage Business Review

Ailawadi of Lovely Professional University who created Stuffed Chicken Breast with Moroccan Spice with Melange of Brown Lentil and Couscous and Balsamic Caramelised Onion. Chef Rajesh of Culinary Academy of India took the third position; he showcased Ras-el-Hanout Lamb Racks w i t h S aff ro n a n d O ra n g e F l avo u re d Couscous with Harissa Sauce, Tian of Vegetables and Khobz Bread.

Apart from the memento, there were cash awards, a souvenir, and a yearly free membership to the International Society for Hospitality Education.

International Society for Hospitality Education (ISHE) was formed in 2015 with a desire to create and strengthen the network between the hospitality educators around the globe. The educators placed in different capacity and capabilities are bonded together in a single chord named ISHE. ISHE also builds a forum for the hospitality educators to share and discuss their ideas, views and also to achieve common academic goals. “ I S H E h a s m a n y p ro p o s a l s a n d innovative plans for widening its reach and enhancing mutual interaction and goodwill. It also supports advancement of the hospitality knowledge based through research and leadership in service to hospitality academic and industry. This eve nt w i l l co nt i n u e eve ry ye a r w i t h constant improvisation and upgradation.

The organisations which have missed the chance to take part in the event this year would hopefully realise its importance and actively participate in it, in the future,” affirmed Majumdar.

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C OV E R S TO R Y

Activated Charcoal Now Active in India Activated charcoal, which has become popular in several countries around the globe, is now making inroads in India’s food & beverage sector. It is being increasingly used as a key ingredient across restaurants and bars, in several cities.

Charcoal pav bhaji, smoked salmon with avocado mousse in a charcoal bagel are just a couple of dishes with activated charcoal which are proving popular in Mumbai. This ebon creation, which pairs beautifully with woody Scotch and gives a sleek look to cocktails, is the latest ingredient that Chefs are playing around with. The reason behind the increasing popularity of activated charcoal-infused dishes is mainly due to their popularly perceived health benefits and also because of their uncommon exotic appearance.

Ashok Malkani attempts to find the causes behind increasing number of people opting for activated charcoal dishes in India’s food service industry, the process for preparing activated charcoal infused dishes and the pros and cons of this food service trend.

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C OV E R S TO R Y

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h i l e ‘ b l a c k i s b e au t i f u l ’ m ay be a favourite phrase with the fashionistas, the foodies have now come up with their own concept of ‘black is healthy.’ Yes, there is a new food trend doing the rounds for quite some time around the globe. If you are familiar with the social media and have a penchant for keeping up with the latest food & beverage trends then you would definitely have heard about the charcoal infused food.

When Burger King introduced their signature Black Burgers – that is what we in India called them – a few years back, there were not very many takers for this as it resembled a burger made with burnt bun. However, food with activated charcoal is now considered to be a healthy option.

Rajesh Radhakrishnan, Director of F&B, Radisson Blu Resort Goa Cavelossim Beach disclosed, “Activated charcoal dishes became very popular in western countries by 2015. In India, the trend started in 2017.

At Radisson Goa, we haven’t adapted this trend yet but will introduce dishes with activated charcoal in the coming months as part of the new concept.”

“The concept of activated charcoal was introduced in India around three to four years back. The use of activated charcoal has gained popularity in India’s food & beverage industry. There are chances though that some customers may get repelled by the use of activated charcoal, but majority of customers enjoy this change and seek innovation. Ingredients such

Oct-Nov ’18

as activated charcoal are used more for presentations, as people often eat with their eyes,” pointed out Neeraj Rawoot, Executive Chef at Sofitel Mumbai BKC. “Activated charcoal dishes have always been there but now they have been promoted in such a way that people can exactly know what they are. Also nowadays people want to try new things,” declared Prasad Jagdale, Chef de Partie (Continental), Courtyard by Marriott Pune Chakan.

“Today, consumers are aware of Black Food due to various avenues on social media platforms like Instagram. Activated charcoal is increasingly being used as a key ingredient across restaurants and bars.

At our hotel, we have conducted special events where we have prepared various dishes using activated charcoal. Breakfast charcoal croissant has been one of our key highlights. Some of our dishes which have delighted the taste buds are charcoal choux buns with Peking duck, charcoal tortilla with green tomato salsa, French Lamb rack with charcoal pumpkin puree & fondant,” elaborated Gaurav Malhotra, Executive Chef at Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre.

Mohammed Eliyaz, Chef de Cuisine, JW Marriott Hotel Bengaluru is also of a similar opinion. “Since long ‘activated charcoal’ has been used as an ingredient by many Chefs who hold prime place to set trends and bring about an ingredient revolution in cooking. It started growing in India’s food service business since 2014 and the

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experiments related to the same were made along with food,” he stated.

“In my outlet it becomes a curiosity to try the matt finished ‘black chicken’ and it is a success to savour the chicken cooked with a special technique; holding on all the nutritional value,” he added.

Srikanth Reddy, Chef De Cuisine, The Westin Hyderabad Mindspace said, “Activated charcoal dishes have gained popularity in India during the recent years. They have been discovered by Chefs and been brought into focus mainly because of their ability to dispose toxins from the body and reduce cholesterol levels. Activated charcoal has also gained fame because it adds an innovative and premium element to dishes.”

“Activated charcoal has gained popularity in India’s food service industry since 2014 when Burger King launched an all black Chicken Burger. We can say that in India, Chefs started experimenting with the ingredient from 2016 onwards. At Novotel Pune, we do not have any activated charcoal dish on the menu as yet. I would like to see how the demand for the ingredient comes in the near future and would decide accordingly,” explained Siddhartha Sankar Sarmah, Executive Sous Chef at Novotel Pune Nagar Road.

Composition and Popularity of Activated Charcoal All said and done, the use of activated charcoal in India’s food service industry has grown over the last couple of years. This

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Sanket Thakur

Rajinder Sareen

Rajesh Radhakrishnan

writer’s first experience of this ingredient in the F&B segment was in 2017, at Street Nights (a culture and food event), during the Dubai Food Festival in Mumbai, when he had an opportunity to taste charcoal lemonade. It was tasty and the experience was definitely ‘different’!

But what exactly is activated charcoal, how is it created and what are its benefits are questions that are often asked by the laymen.

Sanket Thakur, F&B Manager, The Resort Madh-Marve Mumbai disclosed, “Activated carbon is carbon produced from carbonaceous source materials such as bamboo wood, coconut husk, willow peat, wood, coir, lignite, coal, and petroleum pitch. One of the processes by which it can be produced is physical activation. The source material is developed into activated carbons using hot gases... And your activated charcoal gets ready!”

“Activated charcoal, also known as activated carbon or coconut ash, has long been a staple in hospitals, where it is used to prevent poisons and lethal overdoses of drugs from being absorbed by the body.

It is a potent detoxifier, which has also helped activated charcoal attract an ardent following among the crunchy juice-cleanse types, who claim that the supplement (usually taken in pill form, though the powder can be mixed into a glass of water) can do everything from preventing hangovers to mitigating the side effects of food poisoning,” he articulated.

“There are various reasons for people asking for activated charcoal infused dishes.

They can be because activated charcoal infused dishes are good detoxifiers and facilitate one to relax, and also because activated charcoal infused preparations prevent hangovers and mitigate the side effects of food poisoning,” he continued.

“To make activated carbon, you first need to understand two basic methods of activation — steam activation and chemical activation. Chemical activation should not be confused with acid-washed or chemical impregnation. Activated carbon is carbon produced from carbonaceous source materials such as bamboo, coconut husk, willow peat, wood, coir, lignite, coal, and petroleum pitch. Steam-activation is primarily used for coconut charcoal and coal whereas chemical activation produces the same end result — at a much increased internal surface area — but uses a chemical solution. This process is sometimes preferred because it requires less heat and time,” said Gopal Jha, Executive Chef, Grand Mercure Bangalore.

“The trend of activated charcoal is great because it is natural, odourless and very healthy. It removes toxins from the body when taken in the right quantity,” Gopal affirmed.

“Activated charcoal is basically the byproduct formed after burning the organic matter from coconut shells, woods or other plant materials,” expressed Rajinder Sareen, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway.

Activated charcoal is endowed with a lot of health benefits. For instance, it is good for detoxification and maintaining cholesterol level. The Indian restaurants have started adapting the ingredient in their dishes, keeping the health conscious people in mind.

“Food-grade activated charcoal is produced by heating coconut shells to extremely high temperatures until they are carbonised or completely burned up. The resulting ash is then processed with steam or hot air at equally high temperatures to produce a microporous structure. This process dramatically increases the surface area of the charcoal, which partly explains

why it is such a powerful detoxifier,” explained Gaurav.

“There is a significant difference between charcoal and coal: the former is edible, while the latter is not. Charcoal has been marketed today as an ingredient beneficial for detox. It has been found that there are health benefits from charcoal, if consumed in a controlled portion. It is a potent detoxifier, but honestly how we can prove this fact is still questionable,” Gaurav disclosed.

“Charcoal has been used to imbibe food with a smoky flavour over the years. Now we add it in our food because of its detoxifying properties. Molecular gastronomy has made it a complete component with fancy presentations. That could explain its growing popularity in the food service industry,” Gaurav averred.

“Superheating natural sources of carbon, such as wood, produces activated charcoal,” declared Prasad.

“Activated charcoal is mainly made using materials such as coal, wood or other such materials. It becomes ‘activated charcoal’ when high temperatures combine with a gas or activating agent to expand its surface area,” disclosed Neeraj.

Rajesh defines activated charcoal as “Carbon produced from carbonaceous source materials such as bamboo, coconut husk, willow peat, wood, coir, lignite, coal, and petroleum pitch. The source material is developed into activated charcoal, using activated oxygen and other activating a g e nts . Act i vate d c h a rco a l a d s o r bs chemicals and may bind to both toxins and vital nutrients such as vitamins.”

“Over the past years, activated charcoal has been increasingly capturing the imagination of the detox crowd due to its health benefit. It is a new fad now.

Charcoal is supposed to be considered as a good absorbent. However, in real life,

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Gaurav Malhotra

Prasad Jagdale

Gopal Jha

deep cleansing of body through activated charcoal is on superficial level. I feel it is an online hype. Human body has organs like kidney and liver that are capable of ejecting toxins,” Rajesh cautioned.

“Activated charcoal is commercially produced from coconut husk in a high temperature environment, and it is activated with rose water in our case,’ Mohammed Eliyaz asserted.

Srikanth states that activated charcoal can be produced by “heating charcoal on gas until it becomes dry and porous.”

“Activated charcoal is the by-product, which is formed after burning coconut shells, wood and other plant materials. As an ingredient it has been approved of by the Hazard Analysis and Critical Control Point (HACCP) & Food Safety and Standards Authority of India (FSSAI). The food experts say that one should have it in a controlled manner to avoid any health issues,” Srikanth observed.

“Activated charcoal is typically made from bamboo or coconut shell. It gives food an earthy, smoky taste and the black colouring gives the food an exotic, fashionable appearance,” Siddhartha expressed.

“The health benefits of charcoal are still in the realm of popular belief, and they are not yet scientifically verified. Though nobody has come out with a proper research paper on its health benefits but nobody has refuted the health benefits of charcoal too,” informed Siddhartha.

in India has not only been due to their popularly perceived health benefits but also due to their uncommon appearance.

“With the number of people eating out nowadays, especially millennials, the need for creative ventures and creative food has increased tremendously. The reason charcoal infused dishes have gained popularity is due to the fact that people treat food as fashion. As the trends keep changing, a constant need for change in food presentation and consumption is developed. To satisfy this growing demand, restaurants have started innovating and introducing new concepts to attract customers,” explained Neeraj.

“The reason charcoal is cool is probably because of its look. For example, if one sees a black burger or a black chip or a black garnish on a colour plate, the intrigue increases. As a community, we have always seen our food to be colourful, and when a black product is placed on the colour plate, the curiosity increases with reference to the ingredients present on the plate,” he elaborated further.

“Earlier, Chefs used squid ink to make their food products black, but the ink had a fishy smell to it which was unacceptable by vegetarians, hence the popularity of charcoal increased. In the world of cooking, there aren’t many black colour products apart from Nori sheets, but even they aren’t typically black. Hence when one mixes charcoal to any dish to make the same black, the same is considered cool, especially by the millennials eating out,” Neeraj expressed.

“The ebon colour does not drive the diners away from charcoal dishes. Human beings get bored by the same food trends so every palate needs to have different taste with texture and colour too,” claimed Sanket.

Besides, the common concept that activated charcoal infused dishes detract from the taste of the food is not correct.

In fact, infusion of activated charcoal makes difference in texture and aroma in a particular dish.

“There is an ongoing debate among scientists regarding the pros and cons of using charcoal in food. As one is aware, charcoal is a very good laxative, and hence is utilised for cleansing the digestive system.

As a drug, the use of charcoal has always been monitored and prescribed by doctors,” Neeraj affirmed.

“Eating activated charcoal infused food is going to be a huge trend in India’s food service industry during 2018-19. It is catching up fast with the youth. Due to its adsorption qualities and health benefits of removing toxins from the body, people are trying out new activated charcoal infused dishes. Charcoal infused dishes also look appealing,” averred Rajesh.

“What has added to the popularity of charcoal infusion in the food is the visual impact it gives! Added to it is the curiosity to know about it and try. People who know about it make sure to add in their daily diet,” pointed out Mohammed Eliyaz.

“The smoky taste and dark coloured appearance of activated charcoal is fascinating to people; it also imparts a premium finish to the food.,” added Srikanth.

“Gourmands are enthusiastic about trying the ingredient and its gaining popularity could also be associated with its health benefits,” he maintained.

“People nowadays love exploring new dishes and cuisines. One finds that guests consuming charcoal infused dishes are posting their experience in the social media, thus popularising the trend further,” observed Siddhartha.

Black is Beautiful… and Tasty?

Like most food & beverage trends of this century, use of activated charcoal in food was also initially popularised by the west.

Activated charcoal in cold-pressed juices is liked by celebrities and charcoal latte is a rage in the US. The reason for the growth in popularity of activated charcoal dishes

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Mohammed Eliyaz

Srikanth Reddy

Neeraj Rawoot

“After fashion, the business of food is embracing black as the luxury colour these days. Charcoal appam, carbon sushi, squidink risotto and ash ice-cream black are some of the creations in this direction,” gushed Gopal.

“Unless used properly, charcoal infusion might get the dish totally wrong. One also needs to acquire a taste for it by consuming activated charcoal infused dishes often,” pointed out Gopal.

from Atlanta. The tart blueberries and fresh lemon keep the donuts flavourful, while the activated charcoal provides contrast against those adorable rainbow sprinkles.

“The dishes with which charcoal pairs well are: Breads & BBQ, smoked food, Indian curries and Indian breads, Japanese naked fire cooking and so on,” revealed Prasad.

Rajesh too names some of the popular charcoal items. “Charcoal ice-creams/ gelatos, charred coconut smoothies, fruity charcoal doughnuts, blackberry vanilla charcoal macaroons are some of the activated charcoal infused products,” he elaborated. “ I t p a i rs we l l w i t h m e ats , p as ta , mocktails, frozen desserts, and sauces,” said Mohammed Eliyaz.

“It pairs well with ice-creams, pizza, pasta, macaroon, burger, breads such as pita, focaccia, baguette, etc.,” viewed Srikanth.

“Infusing activated charcoal to cocktails and other drinks does not alter the original taste of the drink. Some of the cocktails made with activated charcoal include

Midnight Beach Rumtini, Tequila Moonrise, Dark Side Shandy, Death in Paradise, Ebony Ink, Death Before Dinner, Black Friday Detox, Black Tie White Noise, etc.,” he added.

“Among the most popular dishes that activated charcoal pairs with these days are ice-cream, pancakes, waffles, cookies, various other desserts, burger and even a butter chicken,” conveyed Siddhartha.

“We can also use activated charcoal in drinks like lemonade, milkshakes and even tea, cocktails and mocktails,” he added further.

“Activated charcoal can pair with drinks, bakery products and marinades. Smoothies and juices can also have addition of charcoal,” said Gopal.

“It pairs best with baked items like breads, sauces, desserts and cakes, to name a few,” opined Rajinder.

“Activated charcoal has become very popular in combination with ice-creams, burger buns, choux buns, cocktails, breads, dim sums and surprisingly even with a p p a m s . We, at N ovote l H yd e ra b a d Co n ve n t i o n Ce n t e r a n d H yd e ra b a d International Convention Centre have received a good response from travellers and food lovers for our experiments on this front,” proffered Gaurav.

Suitable Pairing Charcoal’s intense pigmentation and subtle smoky flavour have induced a great many bartenders to come up with an impressive array of trendy cocktails. While these activated charcoal cocktails are delightful; the claim that they are ‘hangover-free’ doesn’t seem to be true.

M o re re ce nt l y, j u i ce b ra n d s h ave been infusing activated charcoal to their lemonade and other drinks. As far as pairing of activated charcoal with dishes is concerned, there are several dishes in which it is added.

Sanket names a few of such dishes.

They are: Coconut Charcoal Ice-Cream – Basically in New York creative Chefs started making activated charcoal ice-creams and named them as above. Though they are dark, they are yummy in taste.

Charcoal Blackberry Macrons – It is well-known that the macron is probably the cutest dessert on the market. Add some activated charcoal and shimmery gold dust to that and you have got a major cookie gloup. These little beauties are from Macaroon in Houston, Texas.

Charcoal Lemon Blueberry Donuts — Bite into a taste of Southern comfort food when you grab one of these fruity-tangy donuts

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Exploring Health Benefits

Siddhartha Sankar Sarmah

But while many in the food service industry believe that activated charcoal is good for health and it detoxifies the body, there are reservations about health claims of activated charcoal. More study is needed in this direction is the opinion of a large number of people.

Authorities have only approved activated charcoal for the emergency treatment of overdose or poisonings. But due to

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its powerful toxin-clearing properties, some advocates have proposed activated charcoal as a treatment for an ever-growing list of conditions.

“In my thought anything excess is not good for health; it is just the way how you balance it in your meal,” declared Prasad.

“It is safe if activated charcoal is consumed once in a while.

However, if you are on prescription medication, you would be well advised to avoid or at the very least, consume it with caution, because activated charcoal may make that medication less effective,” pointed out Rajesh.

Mohammed Eliyaz, however, differs. “I thoroughly recommend it as it is safe for consumption. Some of the benefits of activated charcoal infused food are that it helps in blood purification, eases breathing, helps in giving glow to the skin, and also facilitates to balance cholesterol. Further, it can play its role as a kidney purifier and helps improve vision,” he emphatically declared.

“The consumption of charcoal powder is beneficial to the human body as per my knowledge,” disclosed Srikanth.

“I believe trying one or two charcoal activated dishes is no harm from a reputed Chef or a restaurant but it should not be worshiped blindly as a healer of all your ills,” opined Siddhartha.

“Activated charcoal is considered harmless, but there are a few things to consider if you are interested in trying it. Don’t take activated charcoal with prescription medications and if you are suffering from constipation, as charcoal will exacerbate the issue. It can also cause black stools. The type of raw materials used to make your activated charcoal also matters, with charcoal derived from coconut shells generally labelled the highest quality,” Gopal cautioned.

“If we continue to treat the planet as we have been doing presently, the amounts of heavy metals, pesticides, and chemicals in our bodies will continue to rise through environmental exposure. Activated charcoal makes the case that we have a solution to at least one aspect of that. If exposure cannot be prevented, then regularly cleansing the body of heavy metals can prevent the kind of build-up that leads to scarier and more serious health concerns,” he expressed.

“Since the activated charcoal is the byproduct after burning coconut shells, woods or other plant materials, it sounds dangerous. But, the byproducts from the coconut shells are harmless as they are different compared to eating burnt food,” averred Ravinder.

“In small quantities, activated charcoal is perfectly safe to consume, even if the health benefits are scientifically doubtful,” affirmed Gaurav.

“One of the theories say that activated charcoal is really good at absorption or soaking up all the molecules in its path, but it isn’t so good at picking out what is toxic and what isn’t.

When a person consumes activated charcoal in ice-cream, the charcoal sucks up the calcium, potassium, and other vitamins that would be found in the milk. This prevents the stomach lining from absorbing those nutrients, which means that the body eliminates them as waste along with charcoal. In extreme cases, this can result in malnutrition. So yes, every good thing has an adverse effect on the body if consumed in large quantities,” Gaurav elaborated further.

Summing up one may say that it is trendy to try activated charcoal but do not consume it being under the belief that it is beneficial for your health, till further studies have revealed its pros and cons. Till then relish it for its difference and flavour! n

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C&H Needed to Satiate Diners

When a diner enters a restaurant often the first thing that she/he notices is the ambience and cleanliness of the place. A cockroach scuttling across the floor, or the tables and the surroundings being unkempt, will most likely repel the guest and she/he will, more often than not, walk out. Even if she/he doesn’t walk out of the restaurant, it is most likely that she/he wouldn’t visit the outlet again.

Even if the place looks appealing but if the diner is served meal in a platter that does not measure up to a high standard of cleanliness it is likely to repel her/him and she/he is unlikely to visit the place again.

Besides, an unfavourable review on the social media may negatively affect the reputation of the outlet in such a case. It is thus essential that a high standard of cleanliness and hygiene (C&H) is maintained in the F&B outlet, if it wants to succeed in this competitive industry. Ashok Malkani analysis the need for keeping the food service outlets clean and hygienic and appraises of how the restaurateurs can keep their outlets sparkling and sanitised. provided it is clean and hygienic!

Of Crucial Importance

F

or an F&B outlet cleanliness and hygiene (C&H) is extremely critical to the success of the business. It must be realised that no matter how tasty your food maybe, how creative your dishes and how excellent your service maybe, consumers will not want to flock to your establishment if it is not clean.

Dirty dishes or cockroaches crawling

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along the place, or an insect in your beverage is definitely not going to be appreciated by the guests. In fact, these incidents would most likely make them livid. And with everyone spreading word on the social media these days, the F&B outlet that does not pay attention to cleanliness and hygiene is definitely going to find guests moving to the nearby outlet

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Riya Shah, Director of The Quick Wok, Pune, declared, “Hygiene and cleanliness is very important for any F&B outlet.

Unkempt and dirty food or food premises, can lead to food and water contamination which may cause health hazards to people who consume that food or water. So it is mandatory for any food and beverage outlet to keep its kitchen, service area and also the food absolutely clean and away from any type of contamination.”

“Restaurant’s cleanliness and hygiene is any day more important than the taste of its food. You would never want to visit any restaurant that is kept dirty and has pest problems even though they serve the best of tasty food. Taste only matters till the food is in the mouth but the hygiene of the food matters directly to the health.

It is better to have less tasty food than to fall ill by consuming tasty food. And I am sure a restaurant which is keen on keeping its premises, food and kitchen clean would definitely be keen on serving good and tasty food but the vice versa might not be always true,” she expressed.

“Cleanliness, hygiene and sanitation are the most important aspects in the

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BUSINESS

Gopal Jha

Nitin Gupta

Prasad Metrani

restaurant business. Regardless of how tasty your food be, how creative your dishes be, and how excellent your service be, consumers will not want to flock to your establishment if it is not clean,” concurred Amit Raman, Director of Food & Beverage, Holiday Inn Mumbai International Airport.

“Undoubtedly cleanliness and hygiene of the restaurant is more important than the taste of its food,” Amit conveyed.

“Cleanliness, hygiene and sanitation are the three most important facets in the hospitality industry and have a direct impact on guest experience. These parameters create the first impression for guests, based on which their judgment is formed whether to return to the place or not. For an F&B outlet to succeed and grow, it must pay adequate attention to its cleanliness, hygiene and sanitation,” averred Shilpa Kosambia, Director of Housekeeping, Sofitel Mumbai BKC. “At S of i te l M u m b a i B KC, we h ave established various measures to constantly check hygiene and maintain the required level of cleanliness, which ensures good health of our guests and ambassadors alike. We have daily rounds taken by our supervisors along with the microbiologist, who in turn takes samples; not only of food but also of the equipments used for cooking. We at Sofitel Mumbai BKC, also have a yearly Hygiene and FLS Audit conducted by Diversey,” she elaborated. “ Tas te i s a s i g n i f i ca nt fa cto r fo r consumer groups, but its value holds good only when the restaurant’s vicinity and premises are deep cleaned always.

Specifically, for luxury restaurants, high benchmarks are set and have to be adhered to. Cleanliness, hygiene and sanitation form an important aspect of the ambiance of restaurants and they play important roles to determine the recall value of the outlet in the guests' mind after

they had left the outlet,” Shilpa expressed.

“Guests are now very specific in terms of the outlets they choose for dining out. They not only want great food and ambience, they also want a place which is clean and serves hygienic food. We can say that hygiene is the second most important factor that is required to run a restaurant after the quality of food,” opined Nitin Gupta, Director F&B, Novotel Pune Nagar Road.

“Cleanliness is non-negotiable as it is critical to a good mood,” he asserted further.

Gopal Jha, Executive Chef, Grand Mercure Bangalore, iterated, “In food & beverage industry safety and sanitation plays an essential part. There are various things which can define the fate of a restaurant and among them the hygiene of a restaurant plays a vital role. Restaurant hygiene is not just for ensuring health and safety of the staff and customers but it also plays a major role in defining the perception of the restaurant.”

“We can say that hygiene is the second most important factor which is required to run a restaurant after maintaining the quality of food," affirmed Gopal.

Ashish Tiwari, Executive Chef, Novotel Mumbai Juhu Beach, declared, “We at Novotel Mumbai Juhu Beach believe that cleanliness, hygiene and sanitation are the most important aspects for an F&B outlet. Regardless of how tasty your food maybe, how excellent your service may be, the restaurant will not get enough footfall if it is not maintained in clean and hygienic way.” He rightly believes comprehensive cleanliness of the restaurant is as important as the taste and quality of its food. “Nowadays guests prefer everything healthy and hygienic in the restaurants along with mouth-watering food,” he opined.

Vrinda Hingorani, the Owner of Becky’s Binging Bay at Salunke Vihar Road, Pune, declared, “Cleanliness and hygiene are the most important criteria for an F&B outlet to survive in the long-run.”

“Cleanliness and hygiene in restaurants can be facilitated by providing adequate training to staff; not only about the preparation but managing of the kitchen as a whole. We have regular checks set up for the same so that there is no compromise at any end,” Vrinda asserted.

P ra s a d M e t ra n i , E xe c u t i v e C h ef, Fairmont Jaipur, concurs with the rest.

“I firmly believe that hygiene, cleanliness and sanitation are co-related aspects which are of great importance when it comes to maintaining an F&B outlet.

Maintaining proper hygiene in a food preparation area is the key to avoid the occurrence of food-borne illness.

Cleanliness, hygiene and sanitation not only limit the bacteria but also prevent attracting pests, which are the main carrier of diseases. At Fairmont Jaipur, the food production takes place inside a clean and hygienic setup, which provides high confidence in the product as well as it boosts the morale of the production staff,” he articulated.

“Maintaining of hygiene in restaurants is of utmost importance to keep up with the food health standards. However yummy your food is, if your food is not made in a hygienic way then you might end up losing on customers. We not only believe in external but also internal cleanliness and sanitation,” articulated Gagan Sial, Co-Founder, Rolls Mania, a Pune-based fast food chain.

“Both, food taste and hygiene and cleanliness in food service outlets are equally important and should never be compromised on because they do affect the end product,” observed Gagan.

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Shilpa Kosambia

Vrinda Hingorani

Ashish Tiwari

Neglecting Cleanliness Entails Loss

one preserve the food service outlets’ hygiene and cleanliness?

“Cleanliness can be attained by keeping a proper schedule of cleaning every nook and corner of the restaurant and its kitchen area and making it a point that the staff follows the schedule. The schedule should have the list of all the areas that need to be cleaned and also the timelines i.e. daily once, twice or more, and the exact times.

Example, the sweeping and mopping of the customer area needs to be done at least twice daily. The schedule has to be worked out by the Manager and he/she should make sure it is followed religiously,” elucidated Riya.

“One of the worst nightmares for guests is experiencing food poisoning after eating in a restaurant. To avoid such ‘accidents’ it would be wise to take certain preventive actions. They include eliminating all cockroaches, flies, rats and other scavengers from the restaurant; cleaning tables and utensils at regular intervals.

One of the good hygienic practices is disinfection of tables and furniture with disinfectant. Food remains and dirt on the

floor from previous guest/s is the last thing that your new guest wants to see when coming in a restaurant. After each guest, floor must be cleaned up,” affirmed Amit.

“Hygiene at all levels is required.

Food hygiene includes keeping the food covered at all times, keeping the meat separate from the vegetarian food, cooking vegetarian and non-vegetarian food separately, packing and labeling all the food properly, mentioning the date it has been bought or date it has been cooked for half cooked food. FIFO schedule needs to be followed i.e. food labelled at a prior date should be consumed before the food at a later date. Expiry schedule of all food should be checked properly and all expired food should be discarded,” Riya informed further. “ N o fo o d s h o u l d b e h a n d l e d w i t h bare hands; the personnel should always use gloves whenever touching any food material. Cutting should also be done while wearing gloves and all vegetables should be washed nicely with running water before cooking them. There should be separate c h o p p i n g b o a rd s a n d eve n s e p a rate knives and choppers for vegetarian, nonvegetarian and dairy products. You can use colour codes for chopping boards and paint the handles of knives and choppers to ensure this differentiation,” Riya explained lucidly.

“Good sanitation in restaurants means all the water outlets of restaurants should be free flowing and not clog at any point.

We should keep on getting all water inlets and outlets checked at regular intervals to ensure there is no blockage. Furthermore, all dustbins should be covered at all times.

Staff should make sure they wash their hands with soap after coming back from the washroom and before touching any food,” Riya asserted further.

“Cleanliness of a restaurant also involves

In this age, negligence of cleanliness and hygiene in a restaurant can lead to huge loss of reputation and business of the outlet. During the recent years, several outlets have acquired a bad reputation and suffered due to non compliance of hygiene and cleanliness.

“I remember a recent incident where someone posted a video in a hugely followed FB page which showed a number of cockroaches in a particular popular restaurant. That video got 500 comments in just 2 hours where everyone said they would now stop going to the restaurant even though it serves good food at quite a reasonable price. This proved that the hygiene of a restaurant is more important than its food taste and faltering on cleanliness and hygiene can make you lose your brand image and loyal customers in just some hours,” conveyed Riya.

“Very recently a client saw a rat entering an outlet and wrote about the same on social media platforms like Facebook, Whatsapp, etc. Within an hour there were trails of comments for the same. The outlet lost a lot of its regular customers too who read about the same,” recalled Vrinda.

“There are several incidents where cleanliness and hygiene have affected the reputation and business of a restaurant. A Michelin-star restaurant was closed due to food poisoning caused due to negligence of cleaning; also a five-star hotel in Rajasthan got its reputation at stake when a guest found pest in the food,” asserted Ashish.

Maintaining Comprehensive C&H Th e g e n e ra l co n s e n s u s a m o n g t h e hospitality fraternity is: maintenance of hygiene and cleanliness is of utmost importance for maintaining footfall in the food and beverage outlets. So how does

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Riya Shah

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BUSINESS pest control. This pest treatment should be done using a herbal spray as far as possible.

Sometimes, if it is necessary to use chemicals, they should be mild. As far as using chemicals goes, all kitchen materials should be taken out of the kitchen before spraying the pesticide,” she disclosed.

That is not all. “Raw food, especially meat and greens, should be demarcated from each other. Cross-contamination of these food products usually happens when raw meat comes in contact with food which is eaten fresh, such as salads,” Amit explained.

“In the kitchen you should wash, dry, and put away all the dishes as soon as possible. Besides, clean spills, crumbs, and messes from the stove, floors, table, and counters. When spills involve raw meat, use a disinfecting spray to clean the mess to prevent the spread of bacteria. Clear off your counter tops; clean your garbage disposal regularly; install shelf liners in your cupboards and drawers; clean the refrigerator and freezer at least weekly; sweep and mop the floors regularly,” advised Amit.

“The best way to facilitate all-round hygiene in the food and beverage section is to ensure that a professional schedule of

deep cleaning is employed, and thorough reviews are conducted at regular intervals,” stated Shilpa.

“Cleanliness at restaurants and hotels depends largely on employees’ personal hygiene as well, along with the area cleanliness. To ensure employees’ hygiene is effectively monitored at all times, it is important to follow an established set of firm rules including routine cleanliness habits at the workplace, approved kitchenwear sanitation and adequate time off for unwell staff. Also, legal documentation for cleanliness standards has to be diligently followed, maintained and monitored at all times,” Shilpa elaborated.

“Pest control is a primary factor to ensure all-around cleanliness within the hotel premises. Today, customers expect a pest-free environment as a bare minimum and thereby it is significant that a fully reliable pest control system is in place to ensure a clean record in customer experience,” Shilpa proffered.

“At Sofitel Mumbai BKC, we often measure and keep the indoor air quality in check by testing air samples from different areas within the premises, in our very own microbiological laboratory. We have also installed UV lamps in our air-conditioning

and ventilation routes, as well as ozonation, a process that helps destroy harmful microorganisms through the infusion of ozone,” she disclosed.

“To attain comprehensive cleanliness, hygiene and sanitation in an F&B outlet the following steps need to be taken. Kitchen area should be kept as clean as possible with elimination of insects, flies and other pests from the outlet; there should be cleaning of the table and the surrounding areas after each guest leaves; all employees in the restaurant should be and look neat and clean; employees handling food should wear protective gloves and hairnets or hats; the culture of cleaning while working should be inculcated among restaurant employees,” conveyed Gopal.

“Below are the few practices that we implement at Novotel Mumbai Juhu Beach to help us maintain the impeccable hygiene standards at our F&B outlets. They are regular inspection of the areas like kitchen and dining area, meeting health and hygiene requirements which have been stated by the Food Safety and Standards Authority of India (FSSAI), and creation of a checklist for specific cleaning duties and for performing cleaning tasks on daily basis.

The checklist is kept updated, which helps

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BUSINESS ensure that proper duties are carried out according to the planner. Installation of the right form of ventilation, implementation of Integrated Pest Management Programme (IPM) under the control of a competent person, keeping the food stores and containers pest-proof, regular inspections and maintenance of facilities to prevent pests gaining access through windows, drains, vents, screens, doors, piping, roofs, etc. are other measures which we employ.

We at Novotel Mumbai Juhu Beach also make sure that our employees sanitise the kitchen area/ equipment/workstation before they leave,” informed Ashish.

“Cleanliness, hygiene and sanitation should be absolute priorities in a kitchen.

These measures should be adapted for keeping the restaurant kitchen a safe place to prepare food. Develop a restaurant hygiene checklist, do regular sanitisation of kitchen equipment, there should be guidelines for staff for maintaining of personal hygiene, regular inspection of kitchen areas is needed as is ensuring proper ventilation,” affirmed Nitin.

“We at Fairmont Jaipur believe that cleanliness is the key to drive a successful business related to an F&B outlet or food production unit. Attaining a clean and hygienic workplace is done through a process-based approach. Awareness on food safety and hygiene is the basic need in a kitchen which should be achieved through training of each individual working as a food handler. We can maintain cleanliness, hygiene and sanitation in kitchens by following a few simple steps.

Washing of hands before starting any food preparation and also in between while working on different products to avoid cross-contamination, is necessary.

Periodic cleaning of the food preparation areas and equipment should be done. This includes washing and sanitising. Providing the staff with proper training about food safety laws, about the importance of food safety and about the processes involved to keep the food safe for human consumption is necessary. Monitoring and recording of the cooking temperatures, thawing time and temperatures of storage units should be followed. Furthermore, a root cause analysis should be done for an occurrence or reoccurrence of any food complaint to know the exact cause of the problem and to avoid it totally in future,” Prasad elaborated.

“Personal hygiene has always been my top priority when it comes to employee

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Amit Raman training. We believe that without taking care of an individual's personal hygiene, one cannot maintain a clean working area.

At Fairmont Jaipur, we have trained our staff to maintain their personal hygiene on priority, and also, ensure the workplace is clean and hygienic before and after every meal period. We impart substantial training to every new food handler in the team.

We also have a monthly training to ensure that the staff learns more about efficient cleaning and sanitation techniques, ” Prasad informed.

About pest control too, Prasad provided logical solutions.

“Pest controlling can be achieved by the use of physical barriers, which should be deployed to restrict any kind of pest entry from the sites identified as potential ways for pests to the food preparation area. Moreover, it is important for an organisation to get a licensed pest control agency that will use government approved chemicals and a prescribed dosage of chemicals as stipulated by the FSSAI, Govt.

Gagan Sial

Hammer Food & Beverage Business Review

of India,” he stated.

“Simple steps taken in daily routine can help in ensuring the cleanliness of the food service outlet. These include daily cleaning and mopping of the outlet including all corners, store house, washrooms, etc., daily check of kitchen area for cleanliness of each area of cooking, cleanliness of utensils by using hot and cold water, adhering to staff hygiene checks like use of hair net, nails cut, no accessories worn, etc. Furthermore, all working machines like mixer, cone machine, oven, etc. should be cleaned timely, segregation of garbage in required bins also is necessary. All food items should always be covered at any given point of time, and tea towels should not be used for multiple tasks; each workstation should use separate tea towel for dry and wet cleaning purpose,” expressed Vrinda candidly.

“In our outlet, Becky’s Binging Bay, there is an open kitchen with a glass wherein the customer can at any point of time view the food being prepared.

This works in benefit both ways as the customer is assured of being served good food prepared in hygienic conditions, and also the kitchen personnel are always conscious to keep their respective areas clean at all times as they know the customer can watch them at any given point of time,” Vrinda aired.

Gagan also put forward some pragmatic m e a s u re s t o m a i n t a i n h yg i e n e a n d sanitation in an F&B outlet. “Do pest control at night once a week when the outlet is not operational. All food items should always be covered at any given point of time. Tea towels should not be used for multiple tasks; each workstation should use a separate tea towel for dry and wet cleaning purpose. Mystery hygiene checks of the kitchen staff and other restaurant staff should happen twice a month. Furthermore, the training of the staff on a regular basis about cleanliness should be done, and the kitchen staff should be in proper uniform with head covered in caps, and the ones required to wear gloves should have them on, all the time during work,” he articulated. ”We at Rolls Mania, Pune, have mystery audits on our staff twice a month and this routine has been very effective and resultoriented for us,” Gagan affirmed.

We can sum up that there can be no two opinions about the absolute necessity for maintaining hygiene and cleanliness in your restaurant. n

Oct-Nov ’18

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FEATURE

Breaking Fast in Post-Modern India

By Swarnendu Biswas

T

he role of breakfast in our daily routine cannot be overstated. It is perhaps the most important of all meals; a hearty breakfast can greatly facilitate to give a good and cheerful start to the day.

However, nowadays many in urban India have busy lifestyles, due to both husband and wife working across nuclear families; due to long working and commuting hours, etc. This gives them very less time to cook elaborate breakfast arrangements.

have become more health conscious on an average; they do exercise, go to gym, and prefer to eat healthy, they prefer food which have less calories and more fibre.

With the health consciousness and beauty consciousness being at an all time high in our society, there is a growing need not only for sumptuous breakfast but also for healthy breakfast options.

Then there is a considerable proportion of upwardly mobile young crowd in India, who, thanks to the growing impact of Internet, overseas travel, and television, have developed a global taste for food & beverages.

Young executives working in professional organisations who are staying alone in big cities of post-modern India are one of the key market segments for the manufacturers of breakfast market in India.

Particularly, the young brigade of India is eager to try new food products, far away from traditional heavy and oily food. Their experimental nature and growing health consciousness are probably contributing towards the mushrooming of several sleek cafes across urban India; cafes which are

Influencing Trends Moreover, as the economy is growing, we see that lots of students, expats and single working professionals are coming to metros and other big cities of the country, in search of their career and aspirations.

Many among them do not have the time or the skill or both to cook an elaborate and tasty breakfast.

At the same time, owing to the spread of television, Internet and a spate of lifestyle diseases, people in urban India these days

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Hammer Food & Beverage Business Review

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FEATURE also serving up as breakfast outlets.

Many among these upwardly mobile young professionals and students prefer to have quick and healthy breakfast that meets their desire for taste, convenience and price.

They often go to cafés to have quick but healthy bites, supplemented by coffee or tea and fresh fruits or juice.

All these happenings in the socioeconomic sphere of urban India during the last decade or so have paved the way for new breakfast trends. People are looking for breakfast options which are healthy, tasty, fast to prepare or still better, readyto-eat, and are convenient to have on the go. Breakfast options which cater to any of the above parameters are expected to be a success, and breakfast options which satisfy all these four parameters are sure to be a success, in India’s growing breakfast market.

The new-age breakfast trends are reflected in the replacement of aloo paratha with dollops of butter, and of chole bhatura from our breakfast tables with wholegrain breads, idlis, sandwiches, healthy cereals and fruit juices. The healthy breakfast trend has already begun to gather momentum in urban India…

"Breakfast is considered as one of the most important meals. And breakfast has

Oct-Nov ’18

Tanya Agrawal, Director, Shri Radha Brij Vasundhara Resort & Spa, Govardhan, Mathura.

"Traditional north Indian food like parantha and puri are not being consumed as much these days, in Indian breakfasts, as it used to be in the earlier times. Nowadays we are seeing more and more people in India consuming raw fruits, juices, skimmed milk, sprouts, muesli and cornflakes in breakfast. Also breakfasting crowd in restaurants often ask for nuts, yoghurt and honey. Request for normal tea has gone down and people are seen ordering green tea and coffee without milk in breakfasts in our resort," explained Tanya further.

Breakfast Cafes?

Tanya Agrawal become or is becoming an essential part of coffee shops in urban India. At our resort, guests are generally on holiday, and as such they dine at leisure. But spending good amount of time in breakfast does not mean they are eating heavy.

People are now increasingly getting health conscious and are seeking filling food but are strictly avoiding oily stuff," elaborated

Hammer Food & Beverage Business Review

At present, India’s breakfast market in the realm of food service industry is dominated by street vendors and small South Indian restaurants. However, India has seen the emergence of sleek outlets which are acting as specialised breakfast providers that cater to office-goers who increasingly are having little time to make and have a sit down breakfast at home.

With this change in the consumer preferences among the consumers in India, which is more prominent in metros, in

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FEATURE other tier-I cities, and also in tier-II cities of India, many restaurants in the country nowadays are not only offering breakfast menu, but some of them are also bringing in innovations in their breakfast menus almost every alternate day.

If the above-mentioned socio-economic trends continue to gather momentum, which they are expected to do, we can also expect to see some dedicated or specialised sleek outlets in India in the near future, which would serve only breakfasts.

The Promising Market of Breakfast Cereals The breakfast market in India’s food service industry is likely to grow as consumers are already seen demanding greater choice and convenience in their breakfast options.

Many multinational players and as well as large domestic food companies are competing for a share of the fast evolving breakfast category in India’s food retail industry, which includes oats, cornflakes, muesli, idli, dalia and upma among others.

N o wo n d e r, a m i d s t a l l t h es e, t h e breakfast cereals market in India looks promising. According to 'India Breakfast Cereal Market Outlook, 2022', “India’s breakfast cereal market is growing with more than 17 percent CAGR from the past five years.” The report was published in November 2016.

According to Euromonitor International, India’s breakfast cereal market is forecast to enhance to Rs. 2,610 crore by 2020 from Rs. 1,440 crore in 2015. “The popularity of oats has risen among Indian consumers and has now evolved to the level of traditional flavours such as masala and vegetable.

Sweet-flavoured breakfast cereals, eg chocolate, strawberry and honey, are enjoyed by all age groups; however, savoury flavours are popular among teenagers and older consumers,” pointed out Euromonitor International in its report titled Breakfast Cereals in India, which was published in December 2017.

The breakfast cereals market can be broadly divided into two categories viz. hot cereals and ready-to-eat (RTE) cereals. “Hot cereals include products like oats, oat bran, wheat bran and porridge whereas ready-toeat (RTE) cold cereals include cornflakes, wheat flakes, choco flakes, muesli, etc.,” observed the report titled India Breakfast Cereal Market Outlook, 2022.

There are a range of brands in India’s b re a kfas t ce re a l s m a r ket a p p e a l i n g separately to kids and adults.

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According to the above-mentioned report

by Euromonitor International, “Kellogg’s India retained the lead in breakfast cereals in 2017, holding a 56 percent value share.

The company has products available in all categories of breakfast cereals and it launches new products every year. Having had a presence in India for many years, the company has a good brand-recall level and has established a good distribution network, with its products being available across the nation.”

Besides Kellogg’s India, PepsiCo India and Bagrry’s, are among the other important players in the organised breakfast cereals market in the country. In the recent past, Nestle India introduced its breakfast cereal brand, NesPlus in to the Indian market.

According to Nestle India’s website, NesPlus is enriched with the goodness of four nutritious grains — wheat, jowar, oats and rice, Vitamin D, calcium and B-vitamins.

Baked Options Besides breakfast cereals like cornflakes, oats and muesli, there are other products which have great potential to become very popular in India’s breakfast market, in the near future. In this regard, our bakery and confectionery industry is playing a crucial role.

Hammer Food & Beverage Business Review

The potential towards the growth in popularity of sandwich is also quite high in urban India, where lifestyle changes have caused much time crunch, thus necessitating the need for quick, affordable and nutritious meal without much hassles, among huge multitudes of our urban population.

Egg sandwiches and sandwiches with meat alternatives are also favourites, as they contain protein. One of the advantages of sandwiches with lots of fillings is that they can satiate hunger without taking much of your time. They can easily be a great breakfast option in a busy morning.

Going by the trend, we can see that more and more healthy sandwich options are expected to find prominence in India’s fast evolving breakfast market of the near future. Lately breakfast in India is also having the inclusion of waffles and pancakes on tables.

In fact, few things compare to starting your day with a warm crispy waffle, doused in maple syrup and butter. And if it is supplemented by pancakes it is still better.

For those who haven’t got much of an idea of what a waffle looks like, one may clarify that usually waffles are square in shape and are made in a particular manner. For the uninitiated it may be mentioned that a waffle is a leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape and surface impression. There are many variations of waffles based on the type of waffle iron and recipe used.

Very Indian and Healthy However, along with these global products, more and more restaurants can also include healthy Indian food like vegetable dalia, appam, poha, idli in their offerings to attract the growing numbers of breakfast crowd in India, who are health conscious, taste conscious and are also time conscious at the same time.

One can get a feel that there is a sizeable market for sleek breakfast cafes serving idli, dosa, appam and other healthy south Indian delicacies with coffee, tea and other hot beverages. These cafes can give many of the busy office goers and students a tasty and refreshing start to the morning. Enterprising food service players can easily absorb this market demand into lucrative profits.

The market is also ripe for more players to invade the India’s retail breakfast market with idli, dosa, and upma mix in ready-tocook form. n

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AGRI

The Fruit with Benefits

By Swarnendu Biswas According to FAOSTAT of United Nations, in 2016 India had 5.70 million tonnes of papaya production as compared to the global production of 13.05 million tonnes during the same year. Brazil, Mexico and Indonesia are the other important papaya producers in the world. Papaya cultivation in India is mostly done in Andhra Pradesh, Orissa, Karnataka, Gujarat and West Bengal.

Culinary Applications

P

apaya is the fruit of the plant of the same name. The plant is also known as Carica papaya. The papaya plant comes in three sexes. According to Wikipedia, the male papaya plant produces only pollen but not fruit. The female papaya plant produces small, inedible fruits unless pollinated. The female papaya plant needs to be pollinated for coming up with edible fruits.

“The hermaphrodite papaya plant can self-pollinate since its flowers contain both male stamens and female ovaries,” informs Wikipedia. Most of the papaya plants in commercial papaya orchards are hermaphrodite versions. Hermaphrodite p a p aya p l a nts a re m o s t s u i te d fo r commercial use.

The papaya fruit’s shape generally varies from spherical to cylindrical. Its length is generally between 75 to 500 mm. One can find two types of papaya fruit; one has red or orange flesh, and the other has yellow flesh. The papaya fruit is also plucked when it is still unripe and green, which then is used in various culinary applications. The

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flesh of ripe papaya fruit is juicy.

Cultivation Factors Though the papaya plant bears fruit within three years of its cultivation, but the papaya plant is frost-sensitive. It cannot produce fruit if exposed to extremely cold temperatures.

Temperatures below -2 degree centigrade or even near zero degree centigrade can bring great harm to papaya cultivation.

Papaya cultivation can also be greatly impeded by water logged conditions.

Papaya plant is the native of Mexico, Central America, and northern South America. But now papaya is cultivated in many of the tropical countries across the planet and also in warm parts of subtropics. Papaya fruit requires sandy, well-draining soil and warm and humid climate.

India Leads After bananas, oranges and mangoes, papaya is the most commonly produced fruit in the world. India is the largest producer of papaya fruit in the world.

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Papaya has a wide range of culinary applications. It is eaten raw, without skin and seeds, and in India the role of raw papaya can enhance the taste of fruit chaat in roadside stalls. Papaya does play its role in salads too.

The unripe green papaya is used in curries and stews. In Bengal, light curry or jhol of goat meat with papaya is a tasty dish. Latex derived from the papaya fruit does act as a meat tenderiser. In Bengal, green unripe papaya is abundantly used as a vegetable. Papaya shake and papaya juice can be delightful beverages on a hot summer day. The Thai dish, raw papaya salad, is popular across South-east Asia.

In bakery and confectionery also, papaya can be used creatively. Papaya jelly, papaya bread or papaya cake, if made well, can enhance the value of your bakery as these are not commonly found in our bakery outlets. Papaya cake can be a delightful accompaniment with evening teas, whereas papaya bread can be a healthy addition to your breakfast. In Brazil, the unripe papayas are often used to develop sweets or preserves.

Moreover, the ground black seeds of papaya are sometimes used as a substitute

Oct-Nov ’18

AGRI

for black pepper.

The Healthy Fruit Papaya is spruced with several health benefits. Firstly, it is a rich source of Vitamin A, B, C, and K and its intake is known to give you a boost to your immunity.

Papaya facilitates digestion and is endowed with anti-ulcer properties. It also helps you to get cured from the irksome constipation. Papaya has an enzyme named papain, which is known to facilitate digestion by breaking down proteins. So a bowl of cut papaya or a glass of papaya juice can give you a healthy start in the morning. Moreover, papaya can help eliminate intestinal worms.

Papaya can be helpful in preventing cancer and heart attacks, two dangerous maladies of our times. The fact that papaya is rich in anti-oxidants and phytonutrients that work against free radicals, can help it prevent the occurrence of some types of cancer. Moreover, papaya leaf extract from dried papaya leaves showed anti-carcinogenic effects on tumor cells grown in the laboratory. Intake of papaya leaf juice is used to facilitate increase the platelet count for people affected by dengue.

Vitamin E and Vitamin C from papayas help prevent cholesterol to stick to the walls of blood vessels, which helps you in retaining a healthy heart. Papayas can also help in weight loss.

The role of papayas to tackle one of the most menacing lifestyle diseases of our times also cannot be ruled out. A renowned website recently said that “According to a study done by the Centre of Excellence for Biomedical and Biomaterials Research at the Mauritius University, green tea and fermented papaya work together as preventive means for diabetes.”

Papaya is also rich in minerals like calcium, magnesium, and potassium. Regular consumption of papaya can keep the arthritis at bay in the long-run. Moreover, papayas in the diet can help in reducing the risk of developing macular degeneration.

According to a study published in the Archives of Ophthalmology, a consumption of three or more servings of papaya on a daily basis may lower the risk of age-related macular degeneration (ARMD). The consumption of green, unripe papayas can help normalise the menstrual cycle among women facing irregular menstruation.

However, all these health benefits can be accrued from papaya only from its regular and systematic intake in your diet.

Thus we can see that in this growing health conscious age, our food service and food retail industry cannot afford to overlook the crucial role of papayas in their offerings. More creative and delicious applications of papaya in the restaurants’ menu are the need of the hour in India’s food service industry. n

Oct-Nov ’18

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beverage

Classy and Healthy Teas from Typhoo

By Swarnendu Biswas

T

ea is the most widely consumed beverage in the world, and the second most popular drink after water. It is a drink for all seasons and reasons.

Tea can facilitate conversation, induce inspiration and is also apt for relaxation and rejuvenation.

Tea is not only an immensely popular drink, but the health benefits of tea shouldn’t also be discounted. Moreover, right tea with the right food can bring you closer to an ethereal experience.

India’s association with tea is a long one.

The consumption of tea in India was first documented in the Ramayana, though the country began experiencing commercial tea cultivation only during the British colonial rule, in the first half of the nineteenth century.

Tea is presently the most popular beverage in the country. The country is the second largest producer and the highest consumer of tea in the world. Over 80 percent of India's tea produce is consumed within the country.

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Almost 90 percent of Indian households co n s u m e t h i s h e a l t h y, a ro m at i c a n d perennially popular beverage. In India, often the day begins with tea; the drink is also an integral part of our business discussions and social parleys.

According to the estimates of Mintel, in 2017, India consumed a total retail volume of 678,200 tonnes worth of packaged tea, followed by China in second place at 576,800 tonnes. In this estimate, Mintel’s definition of packaged tea market talked about household consumption of packaged tea (this excluded out of home and unpackaged, loose tea formats).

During the recent years, the tea drinking culture in India has shown a marked evolution, thanks to the mushrooming of sleek tea lounges or tea cafes across urban India. In India, tea is showing the potential of emerging as a lifestyle drink too. It is no longer only a mass drink, to be ideally savoured in earthen kullads. This potential

Razi Khan

Hammer Food & Beverage Business Review

can be harnessed by brands like Typhoo, which has a number of wonderful high-end versions of tea within its ambit.

Typhoo Tea Limited is an over 100-yearold iconic British company with a rich heritage stretching back to 1903. On 31st October 2005, Apeejay Surrendra Group, one of India’s largest tea producers with 17 plantations across 50,000 acres in Assam, acquired Typhoo and its associated brands from Premier Foods from UK. “Typhoo brand is present in 47 countries in the world. In India, Typhoo has brand presence in metros and other tier-I cities of the country. We are gradually expanding to tier-II cities of the country as well,” asserted Razi Khan, Director, Sales & Marketing, Apeejay Tea Ltd. According to him, Typhoo caters to both retail and institutional markets in India. It primarily caters to the premium segment of these markets.

Typhoo India offers its teas in five broad categories. “Currently, we are offering over 30 variants across green teas, premium black teas, fruit infusions, flavoured teas,

Oct-Nov ’18

beverage and organic herbal infusions,” informed Khan.

In the Premium Black Tea category, there are five variants on offer —Darjeeling, Decaf, Gold, Classic Assam, and English Breakfast.

In the Green Tea category the variants on offer are Lemon & Honey, Moroccan Mint, Lemongrass, Jasmine, Masala Chai, Pure Green Tea, and Green Tea Tulsi. “In the Fruit Infusions category, the variants are Orange Spicer, Blackcurrant Bracer, Lemon & Lime Zest,” confirmed Khan.

Th o u g h A p e e j ay S u r re n d ra G ro u p has 17 tea estates across Assam, but the tea leaves for the Typhoo India are sourced from across Asia with the objective of getting the best possible quality within a given budget. The brand Typhoo is associated with garden fresh tea. “Herbals and infusions for Typhoo India are sourced from India and Europe,” disclosed Khan.

“We have recently launched our Organic Herbal Infusions range that has five blends.

The herbal blends of this range of teas come from fine farms and estates, and are crafted by renowned herb and fruit master blenders,” articulated Khan.

“Appropriate for the health conscious

Oct-Nov ’18

tea lovers, the blends in the Organic Herbal Infusions range are 100 percent caffeine free; curated to provide holistic wellness benefits for both mind and body. The USP of this range is that all the variants are free of essential oils and artificial flavours,” he affirmed.

Pairings by Typhoo Different Typhoo teas can be appropriately paired with different types of dishes. Like

Hammer Food & Beverage Business Review

wines, different Typhoo Teas can be paired perfectly with different types of food.

For example, Typhoo Darjeeling goes excellently with creamy desserts, cream cheese sandwiches, and mawa cake.

Typhoo Classic Assam is perfect with rich red meats, pastas, samosas, chocolates, rich cakes and desserts. Typhoo English Breakfast is a great drink to sip with your egg bhurji and aloo parantha. Typhoo Earl Grey (from the brand’s Flavoured Tea range) is heavenly with creamy desserts, mild English cheeses, lemon and orange flavoured cakes and desserts, like rabdi, faluda and kulfi. At the same time, Typhoo Fruit Infusions go best with fruity and sweet food or as an ingredient for cocktails and mocktails.

“Eventually, we have plans to convert all the teas within the ambit of Typhoo into organic teas. Given health and well-being as the mainstays, we would launch teas for almost every hour of the day,” asserted Khan.

We need more players like Typhoo in India’s food & beverage retail and India’s food service sector to help tea compete with coffee in the upwardly mobile urban India’s fast evolving lifestyle space. n

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PUB

Enjoy Duty Free in Gurugram

By Swarnendu Biswas

T

he newly launched outlet of Duty Free in Gurugram is the latest offering from the passionate restaurateur Varun Puri, the name behind brands like Punjab Grill, Masala Library, Made in Punjab, Shawarma Point among others. The outlet was opened on 28th October, and in my visit there in the recent past I was amazed to find that the restrobar was already attracting brisk sales.

Here it deserves a mention that there is another restrobar within the brand ambit of Duty Free, which is located in Rajouri Garden. “We opened our first Duty Free outlet in Rajouri Garden and the response was baffling. This gave us an idea to come up with another Duty Free outlet in the heart of Gurugram,” informed Varun Puri.

Drink More, Pay Less The name Duty Free owes to the fact that here the alcoholic beverages are being served at quite affordable prices, and what is more interesting is that in case of some alcoholic beverages if you drink/order a certain quantity, the rates per glass/per bottle/per shot, etc. decreases!

For example, at the Duty Free outlet of Gurugram, you pay Rs.305 for a single shot of Kamakazi, but if you have three shots of Kamakazi, then the price per shot would be Rs.285 only, and if you have five shots of Kamakazi then the price per shot would be Rs.265.

Similarly, if you have one glass of Sminroff vodka at the Duty Free outlet in Gurugram you can have it for Rs.159, but if you have three glasses of Sminroff vodka, the rate of per glass would decrease to Rs.139, and in case if you have six glasses,

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the rate per glass of the same beverage would further decrease to Rs.129.

Complimentary Pahuas Another interesting feature at the Duty Free outlet in Gurugram is the offering of complimentary pahua. Yes, named after the typical desi version of alcoholic beverage which is very much a favourite among lower socio-economic profiles of our society, these vodka-based or Bacardi-based cocktails have very interesting names too. Chucha, Dhanno, Babu Bhaiya, Pappu Pager, Majnu Bhai, Ganpatrao Apte are some of the complimentary cocktails on offer at Duty Free outlets, in the masquerade of pahua.

“These Pahuas are revamped every month according to the seasons. Currently, we are serving and promoting Bollywood themed Pahuas; we also did Halloween themed Pahuas and we are soon coming up with winter/Christmas themed Pahuas,” explained Varun Puri enthusiastically.

“Furthermore, we have kept a Roulette

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game to win a beer tester. The guests get to choose a number and if they get the number they chose, their first beer is free,” Varun conveyed while talking about other promotional offers at the outlet.

All of these above-mentioned unique promotional features are there at the Rajouri Garden outlet of Duty Free too.

Dining with Dhanno I did sip through Dhanno, which presented a wonderful concoction of Bacardi, rose syrup, blue curacao, apple juice and sour mix. The effect of this sweet cocktail was simply delightful!

Along came some appetising snacks and German Wheat Beer; fresh from the microbrewery. Yes, the Gurugram outlet has a microbrewery too, where refreshing beers are being produced in-house. Here one can have strawberry flavoured and rose flavoured wheat beers too. Along with these, one can also have bottled beers across brands like Hoegaarden, Stella Artois, Heineken, Kingfisher Premium among others.

Among the snacks this writer enjoyed, Sharabi Chicken Tikka and Popcorn Jhalmuri (inspired by the evergreen Bengali snack jhalmuri) deserve special mention.

The thin crust pizza with vegetarian and non-vegetarian portions within the same pizza was also a gastronomic innovation of sorts. From the same huge pizza, both vegetarians and non-vegetarians can savour. The main course comprising small portions of mutton rogan josh, butter chicken, biryani, and naan complemented the heady spirits permeating through the ambience.

Oct-Nov ’18

Manoj Pandey

Cocktails and Combinations It doesn’t deserve a mention that the newly launched Duty Free outlet has an exhaustive and varied list of alcoholic beverages; our intelligent readers have already guessed it by now. However, it needs to be highlighted that besides its complementary pahuas, the outlet has an impressive range of creative concocted signature cocktails, with equally creative names like Billionaire, Appraisal, Risk Analysis, Public Holiday, Over Time, Ladies First, Boss Calling you, etc.

I queried about some of the F&B combinations being served at the Duty Free outlet in Gurugram, which have the potential to become sure shot winners.

“Duty Free serves super thin crust pizza, which can be an amazing combination with aerated beverages or with our inhouse beers,” averred Manoj Pandey, the Brand Chef of the two presently operational outlets of Duty Free. “Our Chettinad mushroom risotto can also be a wonderful combination with white wine or sweet rose wine,” he further observed.

While talking of some hit dishes at Duty Free outlets, Pandey said, “Vol au vent, Baked Mongolian Mushroom, Jodhpuri Paratha with Dal Makhni in starters and Chicken Frito Pie, Seafood Paella in mains are some of the hit dishes at Duty Free outlets.”

Brisk Business According to Sachin Kaushik, the General Manager of the Duty Free outlet in Gurugram, on an average weekday the restrobar has been attracting 400 people on an average, whereas on an average weekend day, the resrobar has been attracting 700 people on an average.

“The initial investment in the outlet was approximately Rs.2 crores, and we hope to

Oct-Nov ’18

Varun Puri achieve break-even in the next one year and half,” confidently asserted Varun Puri, while talking about the newly launched Duty Free outlet in Gurugram.

According to Varun, the Duty Free outlet in Rajouri Garden, which was launched in December 2017, did achieve break-even point within nine months of its operations. It is a smaller outlet than the Gurugram outlet.

The lounge section of the Gurugram outlet has the capacity to seat 135 persons at a time, whereas its rooftop section can house 115 guests at a time. “Besides the live band, we have an in-house DJ too, on all days of the week,” informed Sachin. The musical repertoire on offer at the outlet includes rock, hip hop, and Bollywood numbers, Soon the DJ arrived, as our conversation flowed in with the drinks and delicacies.

Loud and Soothing We sat in the lounge section, where the music dished out in the dark atmosphere was somewhat loud for my taste, though was liked by the animatedly dancing youngsters. But in the rooftop section, the live band was playing some soulful music.

This writer, who strolled into the rooftop, also requested for two old Bollywood numbers to be played, which the talented singer very kindly adhered to.

As expected, the young partying crowd and the busy corporates are the main clientele at the outlet, who usually crowd here after the Sun takes leave for the day.

As I was thinking of leaving the outlet, while apprehending a through lecturing by my wife for being late again, more crowd was streaming in.

It was 10.30 pm and the night was still very young at Duty Free, which is open for visitors from 12 pm to 12 am… only on seven days of the week. n

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R estaurant

Aromas from Awadh in Mumbai

By Sharmila Chand

T

here are three reasons why I like to visit Kangan restaurant tucked on the 18th floor of The Westin Mumbai Garden City, again and again. Firstly, it has a great view overlooking the city, and the impressive hills of Powai and the Sanjay Gandhi National Park. The other reason is, of course, the food. We would talk about the third reason later…

Kangan is a distinctly contemporary take on Indian cuisine and its offerings can appeal to the global palates. Chef Mohammed Danish, Chef de Cuisine, uses his inimitable style to recreate erstwhile Awadh recipes with perfection, with a focus on authentic ingredients and regional cooking styles.

“At Kangan, Chef Danish weaves a soulful

An Engaging Dining Experience As I enter the beautifully done up space with cheerful colours, radiated through the subtle glow of candles, I get a whiff of the mouth-watering aromas of Indian spices. No wonder, here the strict norm is to make all spice mixes in-house. The highlight of the food at Kangan is traditional NorthwestFrontier and Awadhi cuisine.

Kangan offers delectable and aromatic platters to entice and encourage family style dining. Kangan can seat 118, including 6 booth style niches and two private dining rooms for 14 and 8 persons.

At Kangan, the inviting private dining rooms, interactive show kitchens and live clay oven or Tandoor cooking together bring a truly engaging dining experience.

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culinary experience with his expertise on authentic Awadh flavours, through delicious kebabs and curries and more. The live bangle (kangan) maker, a 3rd generation artisan, who preserves lac bangle making as an art, is very popular with our guests too,” said Rahul Dhavle, Executive Chef, The Westin Mumbai Garden City, when I visited Kangan the last time, in the recent past.

“If I had to talk about the hallmarks of Kangan’s cuisine in three words, it would be succulent kebabs, biryani and curries.

Situated on the 18th floor, it offers diners panoramic vistas of the Mumbai skyline and has a contemporary ambience that ensures a memorable dining experience,” asserted Rahul Dhavle.

Gastronomic Highlights at Kangan Some of the out-of-the-world signature dishes of the restaurant are given below: Badami Aloo (Vegetarian) — The dish comprises dry fruit filled baby potatoes in almond gravy. The potatoes are parboiled and then fried in mustard oil. The distinct essence of the almonds imparts richness to the dish. The delectable dish has smooth and nutty gravy.

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Oct-Nov ’18

R estaurant Kormey Ki Chaap (Non-Vegetarian) — The dish comprises baby lamb chops marinated with cashew nuts, garlic and korma spices. Considered as Chef Danish’s innovation, this dish is a rare combination of meticulous meat selection and hidden spices from the region of Awadh, which are grounded in-house to reduce the heaviness of the food.

Martaban K a L ahori Gosht (NonVegetarian) —This slow-cooked lamb curry simmered in Lahori spices is traditionally served in Martaban pots (earthen pots) to bring out the flavour. The lamb is tender, fall-off-the-bone, and truly enjoyable with piping hot churchur naan or just as it is.

“Our signature Dal Kangan is one of the most sought after dishes as well,” affirmed Rahul Dhavle.

Shahi Tukra is a signature dessert of the restaurant. This warm bread butter p u d d i n g a c c o m p a n i e d w i t h A fg h a n apricots, is stewed in saffron and sugar, and served with rabri. This is a classical dessert from Awadh. This dessert is complemented with a generous touch of reduced rabri milk.

Looking for a signature drink now? Try Kangan Mojito, which is the classic mojito with a twist of green apple, a dash of

Oct-Nov ’18

Bacardi & dark rum, and with infusion of freshly squeezed lime and mint juice.

The lovers of alcoholic beverages can enjoy world class single malts while the music helps stimulate your taste buds. An extensive wine list featuring an array of local and new world wines, and innovative concoctions of cocktails specially crafted to complement and enhance the robust Indian flavours, can contribute to a heady evening at Kangan, while celebrating the restaurant’s enticing culinary journey.

Showcasing Art

“Kangan makes its own spice mixes to ensure unique flavours. Kangan also offers Chef ’s curated limited set menus, which are ideal for corporates, as well as family diners,” — Rahul Dhavle, Executive Chef, The Westin Mumbai Garden City.

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There is a third good reason for me to visit Kangan. Here I also get to experience firsthand the art of kangan (bangle) making by an expert kangan artisan, the third of his generation. On my visits to Kangan, I also take home customised bangles and feel good about helping in sustaining the dwindling art form.

To sum up, modern, stylish and elegantly understated with a dash of traditional touch, Kangan presents one of the captivating reflections of the diversified culinary culture of post-modern India.

Timings – 19:00hrs – 23:45hrs Kangan, The Westin Mumbai Garden City

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Flavours of Kerala at Bengaluru Marriott Hotel Whitefield

O P E R AT I O N S

Celebrating the Myriad

Tastes of India

By Sharmila Chand

P

reference for local and regional food is an important food trend in the present year, for India’s food service industry. Chefs across the country are seen focused on cooking regional dishes, sourcing local ingredients.

The Chefs are travelling across the country to explore regional cuisines and flavours of India to get better understanding of them. In this scenario, regional Indian food festivals in hotels across India are expected to gain frequency. Here we talk to some Chefs and food experts to find out their understanding of curating regional Indian food festivals.

Exploring Regional Flavours “Almost as soon as I stepped into the role of Executive Chef at JW Marriott Hotel Bengaluru we launched a Goan food festival at the JW Kitchen. We would have an Awadhi food festival happening at the JW Kitchen from the 26thof October this

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year, and are looking to host another regional food festival this December,” expressed Daniel Koshy, Executive Chef at JW Marriott Hotel Bengaluru.

“We did the Goan food festival because we wanted to bring something new to the table and allow our guests to engage with a whole new taste spectrum since at our JW Kitchen we mainly serve north Indian, south Indian and Asian food,” he pointed out.

“At JW Marriott Hotel Bengaluru, we don’t believe in decreasing the number of dishes we bring out as part of our JW Kitchen buffet during a food festival. We also don’t believe in doing a food festival if we aren’t going to represent the region bountifully. We offer the best of food from the region we are throwing open to our guests by bringing in some very specific ingredients. Like for the Goan food festival, we brought the Goan tamarind and coconut that cannot be replicated by any other region,” he elaborated.

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“We have participated in various food fes t i va l s w h e re we h ave s h owcas e d regional food. At the ‘World on a Plate, Season 3’ held in Bengaluru, we displayed o u r M a n g o M a r i o P raw n C u r ry w i t h Coconut Rice, which is made from Ambotik Masala sourced from Goa. Tamil Street Chicken which is our version of a Tamil street dish with chilli coconut tempered chicken; Aam Papad Paneer, which has aam papad sourced from Amritsar, were our other offerings at the food festival.

The Tamil Street Chicken was awarded as the Best Runner up Dish at the festival,” Shikha Nath, Culinary & Brand Director, Bombay Brasserie, disclosed. “ We h ave o rg a n i s e d t h e ‘A ro m as of Andhra’ (Andhra Food Festival) and ‘Flavours of Kerala’(Kerala Food Festival) amongst other food festivals, which offered authentic regional Indian cuisines to our guests,” Rohit Joshi, Executive Sous Chef, Bengaluru Marriott Hotel Whitefield stated.

Oct-Nov ’18

O P E R AT I O N S

“Hotels can start having vegetarian fest in restaurants with local touch, which is neither harmful to one’s self nor to the environment” Rayomund Pardiwalla, Executive Chef at Gokulam Grand Hotel & Spa, Bengaluru

“The key offerings at these food festivals with us were popular traditional dishes that the region which was the focus of the food festival had to offer. The aim was to

Oct-Nov ’18

let patrons explore the hidden treasures of local delicacies from the destinations; highlighting the true essence of the region,” Rohit articulated.

“To start with, we have changed the breakfast offerings to reflect Hyatt’s p h i l o s o p h y of F LOS S ( Fre s h , Lo ca l , Sustainable, Seasonal). In fact, we have gone a step further. We, at our all day dining buffet restaurant, offer organic cereals, vegan breads with super grains, freshly squeezed juice combination and organic local eggs,” pointed out Vikram Ganpule, Executive Chef, Hyatt Regency Chennai.

“Our emphasis is on core South Indian breakfast, which incorporates the local super grains like jowar, ragi and millets to name a few. In terms of festival, we have been experimental and if I do say so myself, quite successful with our recent Oktoberfest menu. Oktoberfest has been curated with an eye to the future, because we see a growing trend of vegan food in India’s food service industry, which is not necessarily exotic but can be derived from local/regional Indian cuisine as well.

Vegan Nawabi Kebab, Vegan Mock Duck Curry, Mock Meat Curry are some of the dishes which we did incorporate,” Vikram

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Pic Courtesy: Bombay Brasserie, Delhi

explained.

“Yes, we have done regional food festivals for our guests. The key offerings to the guests varied as the menu was vast.

This is the best thing about regional Indian cuisines; no matter how many items you place, it is always less,” conveyed Rajinder Sareen, Executive Sous Chef at Sheraton

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O P E R AT I O N S Grand Bangalore Hotel at Brigade Gateway.

“We recently organised Kerala Food Festival and Sri Lankan Food Festival and both were great success as the guests enjoyed the spread. For instance in Kerala Food Festival, the special menu revolved around four major cuisines such as Malabari Cuisine, Plantation Cuisine, Backwater Cuisine, and Tatte Kada Cuisine. Here one got to savour diverse spread of dishes such as Karimeen Roast, Syrian Beef Curry, Chicken Stew, Palappam and much more.

During the Sri Lankan Food Festival, the key dishes were Jaffna Crab Curry, Lamb Bistek, Lotus Rooy Curry, Fish Bun, Asmi and Sri Lankan Aluva,” Rajinder elaborated.

“We have hosted many food festivals for our guests. We would like to highlight the ‘Tangara’ festival which was a great success and was hosted in our specialty restaurant, Emperor’s Court. It was our endeavour to bring forward an experience of two different cuisines. The tantalising flavours of the authentic Chinese cuisine on Kolkata’s palate along with a pinch of Indian ingredients ensured the perfect taste of Kolkata’s Chinatown,” explained Karanbir Singh Gulati —Director of Food & Beverage at Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai — Marriott Executive Apartments.

“Chef Cham Hun Chakap, Chef de Cuisine — Emperor’s Court along with his team of culinary experts curated a special menu of Hakka delicacies from the Tangra region of Kolkata, during this festival,” he informed.

“Bombay Brasserie focuses on flavours, which have never been tried before. We believe in twisting old school recipes to suit today’s tastes. We use regionally sourced ingredients, like aam papad from Amritsar, kashundi from Bengal and emma from Shillong. Product of much research and trial, our menu showcases ingredients from across India which are unique.”

Shikha Nath, Culinary & Brand Director, Bombay Brasserie of K Hospitality Corp

Curating the Menu “To curate the above-mentioned food festival menu, I travelled with our Chefs across the length and breadth of the country to source regional ingredients.

We took traditional combinations and ingredients and created dishes, which highlight the flavour of the ingredients and at the same time are a twist on traditional dishes to suit today’s tastes,” Shikha proffered.

“While curating the menu the focus was to have a good mix of some authentic dishes and some uniquely inspired ones.

Our inspiration came from the unique offering of ingredients that India has to offer, such as bhoot jolokia from Assam, aam papad from Amritsar, kudampuli from Kerala, tilkut masala from Sangli, and emma from Shillong,” she expressed.

“We curate the food festival menu based on the expertise of our visiting Chef as well

as our team of resident Chefs, and we focus on the core factors of micro-regions and their local cultures,” Daniel offered.

“For instance, Goa is famous for its nonvegetarian food and for the many things it does with its fish and beef, but it also has a very dominant Saraswat Brahmin population that is mostly vegetarian. We work with these culinary nuances to bring people of all taste preferences under one roof, and are currently in the midst of executing something similar for vegetarians with our Awadhi festival, since Awadhi food might be famous for its meat, but is not only meatcentric,” Daniel elaborated.

“While curating food festivals, it is important to focus on catering to the needs of each existing guest by looking to retain her/his interest in your offerings, rather than chasing after new ones alone,” he sensibly advised.

“To curate the menu for Aromas of

Tips for Curating Food Festivals Rohit Joshi, Executive Sous Chef, Bengaluru Marriott Hotel Whitefield In the hospitality industry, it is extremely crucial to identify your guests and cater to their needs and preferences.

Innovative ideas always attract guests and pique their interests about the region and its cuisine. Inviting a native Chef from the region of the themed festival guarantees the authentic touch that is key when it comes to satiating guests’ palates.

Vikram Ganpule, Executive Chef, Hyatt Regency Chennai • Keep your eyes open for inspirational ideas • Study various social media handles to follow what is trending • Do both technical and market research when you have got your inspiration.

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Do a lot of trials; get feedback • Ensure implementation is spot-on.

Daniel Koshy, Executive Chef at JW Marriott Hotel Bengaluru Focus on guest preferences as much as, if not more, than revenue. Food festivals should have interests of their guests at heart, so when an outlet sets out to curate its spread or menu, it ought to focus on innovation and authenticity as opposed to being obsessed with driving numbers.

Do not be repetitive.

While curating food festivals, it is important to focus on catering to the needs of each existing guest by looking to retain their interest in your offerings, as opposed to chasing after new ones

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alone.

Rajinder Sareen, Executive Sous Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway When it comes to food festivals, one should always do a bit of research and experiment. There is no harm in experimenting as that is how you will understand your customers’ palates.

Apart from gaining knowledge, research and experimentation also helps us to refresh the old recipes and offer new dishes to the guests.

Jatinder Pal Singh, Executive Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Research deep; let your passion show in your work. Give the people what they don’t get to see every day. Surprise them.

Oct-Nov ’18

O P E R AT I O N S Andhra, we invited a guest Chef from Hyderabad Marriott who hails from the Srikakulam district of Andhra Pradesh,” Rohit informed.

“While curating the menu, the idea was to have a perfect mix of new home style preparations, which are filled with flavours, and pairing them with popular preparations from the region such as kodi pulao, Andhra fish curry, Hyderabadi biryani, haleem and other delectable offerings,” Rohit asserted. “ T h e i n s p i ra t i o n t o c u ra t e t h e Oktoberfest menu for the festival came from mock meats and vegan food trends.

We wanted our vegetarian guests should not feel left out while dining with us,” Vikram affirmed.

“When it comes to curating menu for the regional food festivals, we keep the menu according to the availability of local spices, vegetables as well ingredients of the particular region and as per our guests’ expectations and their eating habits. We keep the dishes as authentic as we can so that they don’t disappoint our guests,” Rajinder pointed out.

Learning Opportunity The food festivals with regional Indian cuisines can be a learning opportunity, even for seasoned culinary professionals, as one here can get to familiarise with many relatively lesser known ingredients

“While curating food festivals, it is important to focus on catering to the needs of each existing guest by aiming towards retaining their interest in your offerings, as opposed to chasing after new ones alone” Daniel Koshy, Executive Chef at JW Marriott Hotel Bengaluru

Oct-Nov ’18

“It is great to be part of regional food festivals. Apart from learning, they may take you on a nostalgic trip as you may come across recipes which are inspired from what your mother or grandmother used to cook for you. They give you insight into ingredients that are rarely used, flavours that are not touched upon nowadays and recipes that are forgotten over the years in this concrete world.”

Jatinder Pal Singh, Executive Chef, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center

and cooking styles. For awesome diversity of regional Indian cuisines can be continual learning experience.

“For our team, these food festivals are an opportunity to learn of new cuisines and a chance to broaden their cultural sensitivities as well as knowledge of different regions, without having to travel to the region for it,” Daniel pointed out.

“We also use these festivals to further understand the expectations our guests have of us, and the lengths we ought to go to ensure their satisfaction,” he asserted.

“Food festivals should have interests of their guests at heart. So when an outlet sets out to curate its spread or menu, it ought to focus on innovation and authenticity as opposed to being obsessed with driving numbers. If you get stuck in a rut by being repetitive, and by offering only a specific type of food (even if on rotation), regular guests who are bound to have tried them at some point of time are likely to grow bored and move away, especially in the backdrop of the pie getting smaller due to emerging competition from stand-alone restaurants,” Daniel reasoned.

“The biggest learning from food festivals for me is that we should always try to keep it simple and let the star ingredient stand out in the dishes. Less is more when it comes to the range of ingredients in regional Indian food festivals,” aired Shikha.

“Food festivals are an opportunity to showcase traditional home style dishes, which are usually not prepared or served in restaurants. This creates an opportunity for connoisseurs of good food to savour different delicacies and also get an insight about the history and culture of different regions. For example, cities like Bengaluru comprises of a diverse set of people from across the country, who get

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“It is a fact that local produce always guarantees freshness and taste. A growing awareness to ‘Go Local’ concept is on the rise. Not only does it support the economy of the local community but also it helps to keep the environment in check.”

Rohit Joshi, Executive Sous Chef, Bengaluru Marriott Hotel Whitefield

a chance to relish regional delicacies from geographically far apart different regions of the country from theirs through these food festivals,” opined Rohit.

“Food festivals are fun and an opportunity to do something different. They are indeed a great learning experience and can set the trend. Guests these days are well travelled and are always looking for something unique and genuine. It feels good to tap into this demand and fulfill their needs,” observed Vikram. n

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T E C H N OT E

Lighting Dimensions in Restaurants Proper restaurant lighting can help set the right mood, thereby enhancing the dining experience of restaurants’ patrons, which is crucial for making brisk business in the food service industry

By Jyotismita Sharma

F

ar from being a cosmetic addition, lighting plays a key role in enhancing the concept behind a restaurant design. Especially in this age of theme restaurants, lighting plays an even bigger role. For example, can you imagine a junglethemed restaurant without a carefully crafted lighting aesthetics to complement the theme? A plain and uninspiring lighting design has the potential of completely ruining a great restaurant concept.

Studio HBA invested more than a year studying the location, talking to the people, and simply absorbing the rich cultural mosaic of Kolkata. Every element of the restaurant was designed to reflect the cultural essence of Kolkata. For example,

Lighting Highlights the Theme An example of how lighting spruces up the theme can be found in the Taj Bengal Kolkata’s new fine dining restaurant, Cal - 27, for which Studio HBA, a division of H i rs c h B e d n e r Ass o c i ates ( H BA ) , a leading hospitality design firm, was roped in to orchestrate a space that infuses the distinctive cultural elements of Kolkata throughout the restaurant; carefully weaving inspirations from the city.

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Amit Raman

Hammer Food & Beverage Business Review

wooden window shutters were inspired by the rolling shutters commonly found in Kolkata, while the table legs took a nod from the four-post beds found in so many of the Kolkata homes. Old Kolkata Rajbaris served as inspiration for the checkered floors and the courtyards.

Similarly, the firm designed the lamp shades in a way that they represented the chai (tea) cups, which have become an integral part of the Kolkata’s life and culture. In collaboration with Illuminate, HBA’s lighting consultancy, the design team strategised a lighting programme that complemented the thoughtful design.

Vidyasagar Setu, the longest cable-stayed bridge in India, gave inspiration for the pulley lamps that hover over seating spaces.

From this apt example, we can easily infer that lighting can help a restaurant complete a story that it wants to tell.

Helps Set the Mood As A m i t Ra m a n , D i re cto r of Fo o d & Beverage, Holiday Inn Mumbai International Airport, said, “Lighting is one of the most important design elements within a food service establishment, as it has great impact on customers’ dining experience.”

Lighting can not only highlight the theme of the restaurant, but along with music, lighting can also play a crucial role in setting the mood of the customers, thereby enhancing their dining experience.

“Nothing sets the mood faster than a good design and layout of your lights. On the flip side a bad design and insipid lighting could quickly kill the mood,” Raman said.

Creative lighting solutions can facilitate to add drama to a space and can contribute to present an environment that one wants to create.

Oct-Nov ’18

Raman believes that lighting can also facilitate an eatery increase its sales by properly setting the mood of the customers.

The connection is not difficult to understand as people generally come to restaurants to have a good time. And if they enjoy the ambience, they can even spend a couple of hours or more at the restaurant. More hours could also mean more spending, which is good for the business of the restaurant.

In fact, the connection between proper lighting and higher revenue does not stop here. One can also make use of lights to highlight the premium offerings in a restaurant or bar. For example, special lighting for the expensive collection of wines and other alcoholic beverages in a bar can easily attract the attention of the guests.

Practical Needs Apart from the design element, lighting also serves many practical purposes for a restaurant. It plays an important role in ensuring the safety of the restaurant staff. As spillage of liquid and food items can be expected in a restaurant, adequate lighting can prevent accidental slippage by the staff or guests.

Lighting is crucial from the point of view of security of customers and staff as well. Security issues are more likely to arise in outlets that can accommodate a large number of people, but has poor lighting.

“In case of an emergency, it is crucial that patrons can easily navigate through exits. Additional emergency or back-up lights are needed in case of a power outage. Outdoor sensory lights are also encouraged to steer away intruders during the late night or morning hours,” Raman said.

Right lighting helps the restaurant owners to ensure that the food that their guests are eating has no foreign elements, like flies or human hair. Lighting should make the guests clearly see the food that they are about to eat. And while paying the bill, the lighting should facilitate the mundane but necessary process of counting the money or entering the credit card pin number.

Lighting also plays an important role in the preparation of the food. Moreover, the waiting area, the dining area, and the bar area should have lighting arrangement which are apt for that particular area.

Appropriate lighting is also used to give customers directions to important locations in the restaurant, such as the restroom, or the emergency exit.

Other Factors And it goes without saying that different restaurants need to have different lighting arrangements. For example, a fine dining restaurant cannot have similar lighting to what a nightclub should have, or for that matter what a fast food restaurant should have.

Along with interior lighting, restaurant owners should also focus on lighting of the exteriors. Well-designed exterior lighting can help restaurant businesses attract customers and indicate whether the outlet is open or not. Exterior lighting is crucial from the security point of view as well.

According to Raman, restaurant owners should keep in mind that one given lighting design for a restaurant is not meant to last a lifetime. Just like the menu, restaurants’ management should keep on changing the lighting design from time to time in order to embed a feel of freshness to the outlets. This would help restaurants to keep engaging the interest of their loyal customers and bring in new customers too. n

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chef voice

The Perfectionist Chef

By Sharmila Chand

Chef Rayomund Pardiwalla, Executive Chef, Gokulam Grand Hotel and Spa, Bengaluru, comes with a plethora of culinary experience acquired from 25 years of exposure in the industry.

He is known for his eye for detail and innovation. Preferring to work with a rustic style of cooking, Chef Rayomund’s culinary forte is bringing together local flavours with an innovative twist.

Over the years, he has worked with renowned international chains such as Marriott, Holiday Inn, Vivanta among others during his illustrious tenure in the hospitality industry. The excerpts of the interview with the seasoned culinary professional follow: How would you describe yourself?

I would describe myself as a very passionate, cheerful individual who believes in continuous learning. I am modest and hardworking at the same time.

To be successful, I set firm goals for myself and once the benchmarks are defined, I take the necessary steps to achieve those milestones. Every day I work to improve myself and my skills, which is part of maturing and becoming better at what I do.

And how would you define yourself in one word?

A perfectionist.

What is your philosophy of cooking?

I believe that food makes people happy. Joy of food enhances if it is shared. Food helps put smiles on faces, and in warming the heart. The aroma from bubbling pots stimulates our minds and lifts our spirits.

the responsibility of food safety, the challenge of attaining profit, the challenge of having a work-life balance are some of the many complexities of my job.

What skills are necessary to be a good Chef?

To be a good Chef one needs to have attention to detail, business sense and cleanliness. The person should of course have creativity, culinary expertise, and the ability of fast-paced decision making.

The successful Chef should also be motivational, have ability to multi-task, be a good team player, should have flexibility, and should know how to control costs and facilitate food safety.

Pla Neung Manao.

And what is your favourite equipment?

Hobart’s Equipment.

Who has been your favourite diner that is the kind of guest you would most like to feed?

Experimental guests, who are ready to cross their boundaries when it comes to food, are my favourite diners.

What is your hot selling item?

T-bone steak and lamb chop.

What is your work philosophy?

I think tastes of fresh, natural food is great.

I also believe in supporting our local organic

What is/are your key professional strength/s?

farmers and those practicing sustainable

Vision and creativity are my professional strengths.

Though finding the right balance in life,

agriculture. nature and food is difficult to attain but it is

What or who is your source of inspiration?

And what is your weakness, professionally speaking?

worth the effort. I respect the great dishes

My culinary journey, which has been an enriching learning experience, has been my inspiration. The way I think about food today is different from when I started in this industry.

Today, I look at food differently than when I was younger. Food brings balance to my life, it describes who I am today.

I need everything should be perfect and should be on time. I think this weakness of mine is actually a strength.

since time immemorial and I put my own little

Kindly talk about some of the challenges of your job The challenge of selecting the right menu, the challenge of sourcing the right ingredients, the complexity of building a team, the challenge of maintaining consistency in quality, the challenge of managing, tackling the shadow of waste and the burden of food cost, the challenge of striving for perfection,

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How do you de-stress yourself?

and styles of cooking which have evolved spin on them.

Lessons learnt in the kitchen?

Civility and respect are two important

Whenever I feel stress I play with my children and feel refreshed again.

things I have learnt in the kitchen. I have also

How do you rate yourself as a Chef?

learned the importance of order, teamwork,

I cannot rate myself as a Chef. I think my guests and my team can rate me better then I myself can.

Every day is an opportunity to learn. I have also

What is your favourite cuisine?

It is Thai cuisine.

What is your favourite spice?

planning, communication and above all, trust. learned that fear never motivates.

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

The position of Chefs in India is now much

I prefer fresh herbs and spices.

better than before. Nowadays Chefs in India

What is your favourite dish?

get each and every imported ingredient here.

Hammer Food & Beverage Business Review

Oct-Nov ’18

INTERVIEW

Embodying Passion to Delight

By Sharmila Chand What do you enjoy the most about being a Food & Beverage Director?

The best part of being an hotelier is that you get to meet guests from all walks of life. Every day is a new learning experience and with it comes new challenges as well. With me, no two days are the same, which makes your work life interesting.

What are the kind of challenges one faces in your position, in the context of India's food service industry?

Samuel Massey, the Director of Food and Beverage, Vivanta Dwarka, New Delhi has been in the hotel industry for over three decades.

He has worked with hotels of the IHCL portfolio like The Taj Mahal Hotel, New Delhi, Rambagh Palace, Jaipur, and Taj Madikeri Resort & Spa, Coorg.

His expertise lies in planning and organising high-end banqueting functions and conferencing events.

Massey’s strengths can be seen in maintaining service standards along with achieving customer satisfaction through his team.

A graduate in hotel management, Massey is known for his high energy level and overall management skills. The excerpts of the interview follow:

Oct-Nov ’18

Well, challenges add an element of interest to an average day. The biggest challenge is probably fighting the stiff competition while retaining guests and associates.

Delighting guests and presenting them with something new, but at the same time controlling operational costs, is another challenge. Not to mention the constant smiles one aims for after delighting our guests.

What tips you would like to give to F&B Managers to strengthen their team?

One has to keep eyes and ears open in order to service and delight guests.

The basic rule is to appreciate and motivate the team and then your team will do wonders for your guests.

an interactive kitchen that plates up multiple cuisines, ranging from Indian, Italian and oriental cuisines.

Indus Express brings flavours from pre-independence Punjab and the five rivers cuisine right to your plate. Our Chef at the restaurant – Pranshu, is very popular with our regular guests, who frequently seek out the treasures in this rich culinary fare.

Tipple raises the bar to an all new high where guests can sample in-house fusions, premium spirits, and cocktails made with fruits, and enhanced with our innovative mixes.

Caramel, the deli, offers street-smart snacks, delicate hors d’oeuvres, an organic selection of teas and coffee along with bakery fineries.

What motivates you the most in your profession?

One needs to have the ability to b a l a n ce b etwe e n o p e rat i o n s a n d guests. In order to stay ahead in the game, one needs to adapt to everyday challenges.

It is this constant changing e n v i ro n m e n t a n d t h e q u e s t fo r perfection and guest delight which have motivated me for more than three decades.

What is the USP of your F&B outlets?

According to you, what is one secret behind the success of F&B in a hotel like Vivanta Dwarka, New Delhi?

We have four F&B outlets in the hotel, which includes Creo, our all day dining restaurant; Indus Express, which deals with North-West frontier cuisine; Tipple, our high energy bar; and Caramel, our patisserie.

Creo is an all-day dining restaurant with generous space, affording freedom and creativity of expression. It features

With so many stand-alone restaurants and competition building up, one needs to be innovative and offer guests something new every time they step into the hotel.

This innovation along with genuine care, recognition and above all passion to delight, is what brings our guests back for more.

Hammer Food & Beverage Business Review

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PROFILE

The Quintessential Food Adventurist R

ushina Munshaw-Ghildiyal wears many hats with elan and poise. She is a corporate food consultant, food writer, and food stylist with more than 13 years of experience in the Indian food industry.

Rushina forayed into blogging on food in 2004, at a time when the genre was relatively unknown. Her blog garnered immense popularity, and grew into ‘A Perfect Bite Consulting’, a premier food consulting firm, which she began in 2009.

In her role as the Head of A Perfect Bite Consulting, she has steered the company though a wide range of turnkey projects in the food publishing, hospitality and restaurant businesses. From modest beginnings of supplying food-focused editorial content to traditional print media, A Perfect Bite Consulting today comprises of a strong core-team of individuals

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spearheaded by Rushina, who specialise in identifying and putting together ensemble casts of experienced, creative professionals to best serve projects.

Rushina Munshaw Ghildiyal

Hammer Food & Beverage Business Review

“Our range of customised services at A Perfect Bite Consulting extends from conceptualising, content development, product, menu and recipe development, brochure design and writing, to creative marketing strategies and event planning, curation and execution in an advisory capacity. The firm helps food importers, suppliers, retailers, and restaurants connect with their customers through a variety of channels,” elaborated Rushina.

Over the years, A Perfect Bite Consulting has worked with renowned Chefs like Vikas Khanna and Ritu Dalmia, with retail sector, with HORECA sector, media and publishing sectors, with travel and tourism sector, and with trade bodies.

But Rushina hardly believes in resting on her laurels. “In 2012, I launched India’s first home cooking studio – the APB Cook Studio — with the aim to inspire food lovers

Oct-Nov ’18

PROFILE to explore and expand their worldview of food through various initiatives,” Rushina asserted.

The Mumbai-based APB Cook Studio is a big, beautifully put together kitchen laid out in faux and real wood. “APB Cook Studio is a state-of-the-art home kitchen, stocked with high quality equipment, fine ingredients, and with just about everything a cook could ask for in a dream kitchen,” averred Rushina.

There are also food loving instructors and Chefs at the APB Cook Studio. “ S l e e k , s tate - of - t h e - a rt g l e a m i n g appliances from Siemens that work magic, a pantry full of Tupperware; filled with ingredients from all over the world, individual workstations stocked with gadgets from Kenwood, cookware from Arttdinox knives from Scanpan and Victorinox, a library of food books, a team of fantastic food loving instructors and Chefs to make sure you experience your food and not just cook it, makes for the APB Cook Studio,” elaborated Rushina.

“Since its inception, APB Cook Studio has operated more than 500 events and classes. The studio has had more than 3000 unique cooking enthusiasts walk through its doors since its inception. The studio database and channels reach out to

Oct-Nov ’18

a cumulative 2000+ registered members, 75,000+ Facebook members and 25,000+ twitter followers,” she informed.

Cooking class for the visually impaired for the Xavier's Institute for the visually impaired; Spice immersion session for SAP; Food writing short courses for AVID; Food walks and spice discover sessions for BMW Guggenheim Museum; Launch of Khannasutra for Vikas Khanna; Launch of Diva Green for Ritu Dalmia are some of the many events and classes APB Cook Studio has curated and conducted over the years.

Besides running A Perfect Bite Consulting and APB Cook Studio, Rushina also happens to be a guest lecturer at Sophia Centre for Women’s Studies and Development for their food & nutrition course, and also conducts

Hammer Food & Beverage Business Review

special workshops on food and cooking for students under the Teach for India program.

Passionate about Indian cuisine, the multifaceted Rushina has spearheaded projects in Indian food, such as Tadka Cooking Workshops and Masala Trails Food Tours, which focus on and celebrate Indian food in all its complexity. She also curates Culinary Legacy, a series of events that documents and celebrates lesser known cuisines of India. That is not all. Focused on teaching children the importance of eating healthy and joy of cooking, Rushina runs kids’s cooking classes under the names MiniChefs and Spicecapades, which teach children about cooking, food history and Indian cuisine. She has also curated a cooking program named Kids in the Kitchen, which, according to her, is India’s first comprehensive cooking program for school children.

Amidst all these, Rushina also launched her first book; A Pinch of This, A Handful of That, which won the Gourmand World Cookbook Award in 2014.

At the end of the day, Rushina remains committed to inspiring people about food through her food endeavours and adventures, even as her pursuit for A Perfect Bite takes her all over the world. n

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pro d uct preview Facilitating Quality in commercial Kitchen Operations

Excelling consistently

Techmate Industries is a leading manufacturer, exporter, importer, distributor & supplier of industrial commercial kitchen equipments. The comprehensive range of products on offer under the ambit of Techmate Industries includes softy making machine, deck ovens, and food display counter among others.

The products on offer by Techmate Industries involve the usage of high quality raw materials and top-notch technology. Here it deserves a mention

The team of Shapes Products provides top quality stainless steel cutlery with in-house manufacturing unit in India. In addition, what makes the company different and appealing is the variety of stuff offered in modern shapes and designs.

that Techmate Industries is presently importing high quality fully automatic coffee machines, which can be helpful for the coffee shops.

The products on offer by Techmate Industries are also well-known for their excellent performance, compact design, high mechanical strength, easy operations and minimal maintenance. The company has opened a new sophisticated showroom for better display.

Techmate Industries techmateindustries@gmail.com

Total Hospitality solution Famous Enterprises, a Delhi-based commercial freezer and kitchen equipment company, has recently also introduced its water purifier. The company provides impeccable range of cold room, deep frezers ad visi coolers.

The company also has bakery refrigerant counter, which has fully au to m at i c h i g h l eve l s of e n e rg y efficiency and reliability with front glass open option.

Furthermore, the company has an enticing range of wine coolers, beer towers & chillers, bottle coolers, under counter back bars and counter top beverage dispensers for those with a discerning eye. The company has an extensive sales and service network.

Famous Enterprises sales@famousenterprises.org

Nothing is credulous without a genuine experience, and the company holds a huge experience to deliver authentic proposal that stands at good level. The company's experience comes from its sister company, Ankur Exports, which was incorporated in the year 2001 to augment the demand of stainless steel exports directly to the overseas buyers from India. Prior to this, since 1978, it was catering to the needs of domestic merchant exporters or indirectly fulfilling different types of requirements of the buyers throughout the world.

The company produces different cutlery in designer range, feast, hammer and lynex, etc. Their categories are growing day by day, because their goal is not only necessity but also to drive out the best possible quality.

On the whole, the company has always focused more on the customers, which has made their business grow to new levels. They have launched customer-friendly policies such as exchange/return and free shipping. If the customers are not satisfied, their grievances are always adequately addressed at Shapes Products.

Shapes Products Pvt. Ltd. info@shapesproducts.in

Presenting a Range of Laundry and Kitchen Solutions Delhi-based Chandra Engineers is a leading service provider for commercial laundry and kitchen equipments. The company provides a comprehensive range of commercial kitchen and laundry equipments, their spare parts and after sale service. It also does turnkey projects. The company is a specialist in installation & commissioning, repair & service and maintenance of imported and Indian made commercial kitchen and laundry equipments.

The companyâ&#x20AC;&#x2122;s diverse clientele is spread across India, and also extends to Bhutan and Nepal. Its clientele includes star hotels, resorts, fast food chains, restaurants, clubs, caterers, offices and industrial canteens, multiplexes/ food courts, flight kitchen, hospitals, garment exporters, commercial laundry companies

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having in-house kitchen among others.

Moreover, as part of commitment to provide cost-effective, trouble free and tension free solution, Chandra Engineers offers annual maintenance contract for preventive maintenance (AMC & CAMC) for commercial laundry and kitchen equipments.

The imported kitchen equipments marketed

by Chandra Engineers include Angelo PO, Nayati, Cleveland, Cooktek, Adventys, Firex, Ice-O-Matic, Scotsman Powerline, Electrolux, Hatco, Hobart, Kold-Draft, Salvajor, Vulcan, Waring, Bravilor-Bonamat_coffee range, Fimar, Forcar, Moreillon Gastrotechnik AG_Burnishing machines, Adamation_Burnishing machine, Monlith_Pre Rinse faucets, Starmix, Flamic, etc. For the laundry sector the equipments

Hammer Food & Beverage Business Review

marketed by the company include DanubeInternational, Chicagio, Edro-Dynawash, Forenta, Multimatic, Rema, Shraper Finish, Thermopatch & Power Line among others. The imported dry-cleaning equipments marketed

by Chandra Engineers include names like Maestrelli and Multimatic among others.

Chandra Engineers info@chandraengineers.co.in

Oct-Nov â&#x20AC;&#x2122;18

Scan the QR code, Pre-registration

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BUSINESS OPPORTUNITY

Meat Mincer

Tomato Strainer

Grater

Cookie Press Restaurant

Ipasta

Slow Juicer

Pasta Presto

Ravioli Moulds

Millegnocchi

Vegetable - Cheese Slicer-Grater-Shredder

Vacuum Sealing Machine

Sausage Filler Machine

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 400 023, Tel : 022- 22651177 / 22651597 Cell : 9833411770 E-mail:nietco@hotmail.com, * www.nietco.in,

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Hammer Food & Beverage Business Review

Oct-Nov ’18

Advertiser’s Inde x Company

Page No.

akasa international

57

allied metal works

63

chandra engineers

14

cremica food industries ltd.

fic

epicure frozen foods & beverages private limited

bic

food service (india) pvt. ltd.

09, 15

food solution india ltd.

25

gpa capital foods pvt. ltd.

13

hindustan refrigeration Stores

59

hospitality appliances pvt. ltd.

55

hotelex 2019 Shanghai

69

ifb industries ltd.

19

ihe 2019

45

inquve (olives from spain)

01

kanhaiyalal tandoor pvt. ltd.

67

KING METAL WORKS

07

LOOMCRAFTS fURNITURE INDIA PVT. LTD.

31

METINOX INDIA

17

mkn india

29

MOD KITCHEN EQUIPMENTS PVT. LTD.

21

munnilal tandoors pvt. ltd.

16, 18, 20

perennial Foods

27

pride equipment

23

pl & sons

49

rans technocrats (india) pvt. ltd.

37

remington steel arts

70

shapes products pvt. ltd.

72

shamsons foods

47

soft sensations PVT. LTD.

11

sterling solutions

10

STEC hotelwares llp

51

techmate industries

71

The new india electric & trading co.

70

t & s BRASS

43

VEEBA FOODS

bc

venus industries

05

vikson foods india llp

53

vivan foods pvt. ltd.

39

winterhalter india pvt. ltd.

35

* FIC - FRONT INSIDE COVER * BIC - BACK INSIDE COVER * BC - BACK COVER

Oct-Nov ’18

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DELENG/2005/14944

Feb-Mar â&#x20AC;&#x2122;18

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