Food & Beverage Business Review

Dec-Jan ’13

Hammer Food & Beverage Business Review

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E d i t o r i a l

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

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

Website: www.fbrmag.com E-mail: hammerpublishers@vsnl.net © 2012 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

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

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

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Italy is known for its pizzas and pastas, and Germany for its burgers (though it the US-based QSRs which made pizzas and burgers famous across the globe with their fast food chains), the high point of Japanese cuisine is sushi and sashimi, and the hallmark of French cuisine is caviar and foie gras. Our own Indian cuisine is famous for its varied and delectable curries. In fact, without curries Indian cuisine is not complete.

What is heartening is that in this globalised age, the popularity of Indian curries has flowed much beyond the Indian shores, and the astonishing and enduring success of curries across Britain’s restaurant business can be regarded as one of the few global success stories stemming from the authentic culinary culture of India.

However, through these above paragraphs I have not attempted to forward the erroneous impression that curries are only germane to Indian gastronomic legacy. Though the origin of the word curry may be derived from Tamil, but the aromas of curries are very much a part of cuisines of Thailand, and other South Asian and South-East Asian nations. Even Trinidad and Fiji have their own curries. Many of the countries have developed their own recipes of curries.

Like delectable pizzas are not only created in Italy, India too isn’t the only country carrying forward the curry tradition, but that doesn’t take away from the fact that Indian curries have achieved global popularity.

Curries can be very diverse in terms of their culinary character and presentation. In fact, the Indian curries and Thai curries are popularly regarded as two important and distinctive schools of curry creation, though there are lots of similarity between curries from Kerala and Thai curries. The Indian curry or rather curries are not homogenous entity and they encompass an awesome diversity of concoctions and ingredients. The curries from one state of India is often different from the curries from its another state.

However, the common feature of curries is the infusion of complex combination of herbs and/or spices, and often the presence of fresh or dried hot chillies.

In our Cover Story, we have attempted to explore in detail the fascinating and flavoursome world of curries, where we have not only probed into its etymology and history; its flow of popularity during the ancient period, but also on some of its myriad regional varieties in the Indian context. The essential similarities and differences between Indian and Thai curries are also examined.

We hope our piece on curry would find favours among our esteemed readers’ mindshare.

The ingredients/additives market in India is small by global standards but is brimming with potential, especially in the background of increased demand for processed foods in the market; a demand that is fostered by growing economy and evolving lifestyle of our changing society. Over the next five-six years or so, the healthy ingredients/additives market in India is expected to witness rapid development. We have briefly covered some elements of the ingredients/ additives market along with reference to the Indian context, in our Business Story.

Besides these two highly relevant topics, we have also presented a wide gamut of analysis and information of industry interest, through our regular and additional sections, and also through our reports and news columns. We hope our readers would find this platform of knowledge and information pertaining to the Indian F&B industry to be useful.

Hammer Food & Beverage Business Review

Dec-Jan ’13

CONTENTS

Cover Story

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Currying Flavours

Business

42

Adding Value to F&B

Feature

48

Brewing a Success Story

Agri

52

Soya: A Healthy Substitute

Theme Cuisine

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The Unique Flavours from Rajasthan

Hygiene Prevent, Protect and Verify

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Departments Event

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News

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Report

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Profile

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Meat

58

Bakery

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Beverage

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Pub

66

Restaurant Review

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Chef Voice

76

Operations

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Equipment

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Product Preview

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Business Opportunity

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Interview

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EVENT

SIAL China 2013 — Meet of Global Tastes and Flavours SIAL China 2013 will be held during 7th-9th May 2013 at Shanghai New International Expo Center. It goes without saying that the event is the Asia’s leading food & beverage exhibition. This would be the 14th edition of SIAL China.

The organiser of this mammoth show of food & beverage is Comexposium. This annual show of food & beverage industry with more than 40 international pavilions and seven exhibition halls is expected to attract 2200 exhibitors from 90 countries, and 46,000 visitors from 100 countries. The event would be spread across 85,000sq.m. Major market players from retail, hotel/restaurant/ catering(HoReCa), food services, the import/export trade and manufacturing are expected to visit this show.

Food ingredients, dairy products, fresh meat, fresh fruits & vegetables, dried fruits, confectionery, ready to eat products, frozen food, organic products, diet products, children’s food & health, grocery products, wines & spirits, beverages, and preserved products will be part of the exhibit profile of SIAL China 2013.

Singapore, Indonesia, Switzerland, Belgium, Republic of Lithuania, Columbia, and Ecuador will debut in the show, while the US, France, Australia, Italy, Spain, South Africa and over 10 national pavilions will be doubling their sizes in this year’s edition of SIAL China. Turkey will be the Guest Country of Honor.

To continue its endeavour towards gourmet development in Asia, SIAL CHINA has gone the extra mile to bring in a plethora of exhibitors and visitors from retail, HoReCa and wine industry to this forthcoming show. The event is

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expected to have the participation of many internationally renowned organisations which include names like Hong Kong Trade Development Council, Organiser of HK Pavilion, DKSH (China), Wisdom Plus Resources, Shanghai Fisheries General Corp.

(Group), Beijing Mingyin Trading, Shanghai Nouriz Dairy, Sheng Hang Trading(Shanghai), Bip Candy Toys & Gift (Dong Guan), Dalian Xiaoqin Food, Deweiweimai Beer Trade Beijing, Shenzhen Kong Shan Wang Tat Industries &Trade, Shanghai Hit International Trade and many more.

SAR, Korea, Thailand, Vietnam, Singapore, Turkey, USA and other countries and regions. The event will attract the HoReCa industry professionals who are looking for innovation and inspiration.

The 9th edition of SIAL Innovation, which has been a key event of this show for the past eight years, will offer the exhibitors a platform to showcase their latest innovative products and communicate on food innovations. This area is expected to be visited by more than 70 percent of the visitors to the show The SIAL Innovation observatory

The 14th edition of SIAL China will include gourmet-oriented product zones, such as tea & coffee, wine & spirits, organic, dairy, seafood, fruits & vegetables, chocolate world, sweets & snacks, meat, halal, etc. There will be 14 products zones in total. What is more, four tastefully dedicated events are geared to satiate a better-than-ever experience for the visitors’ taste buds.

The four tastefully dedicated events at the forthcoming show of SIAL China will be the 6th Edition of La CUISINE

by SIAL, the 9th edition of SIAL Innovation, the 2nd Edition of Hospitality & Retail Forum, and the 2nd Edition of Chocolate World. At the 6th Edition of La CUISINE by SIAL you can highlight your products during culinary demonstration by talented international Chefs from mainland China, France, Hong Kong SAR, Macau

will provide a unique opportunity for retail traders in a single area.

The 2nd Edition of Hospitality & Retail Forum will come across as a special forum to cover hospitality trends and related topics. In 2012 show, more than 14 high level conferences hosted by the industry experts were held under this event. In the 2013 edition, the event will continue to attract the under-theradar buyers.

For satisfying the needs of high-end chocolate in Chinese market, SIAL CHINA has decided to strongly project the high-end chocolate brands in ‘Chocolate World.’ In 2013, SIAL CHINA will launch the second edition of Chocolate World, and the event is expected to attract the participation of high-end industrialsed chocolate corporations, and also handmade chocolate companies.

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E V E N T S’ C A L E N D E R

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SIAL China 2013 7-9 May 2013 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com

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HOTELEX 2013 1-3 April 2013 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn

Thaifex- World of Food ASIA 2013 22-26 May 2013 Impact Challenger, Thailand www.worldoffoodasia.com HBF 2013 14-16 June 2013 Chennai Trade Centre, Chennai www.hbf.co.in HOSFAIR 2013 27-29 June 2013 China Imports & Exports Fair Complex, Guangzhou www.hosfair.com

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Hammer Food & Beverage Business Review

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Hong Kong International Tea Fair 15-17 August 2013 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com

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(macrobiotics, etc.), remedies and food supplements, other grocery products, drinks are only some of the plethora of products to be showcased at the event.

The Congress will have around 150 events and is expected to attract 8,000 participants. The focus in the 2013 edition builds seamlessly on last year’s key topic of sustainability. Several subjects will be dealt with, including the significance of shared values, co-operation, fair action, fair and transparent value chains and diversity through regionality and globalisation.

TRAFS 2013 25-28 July 2013 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com

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This edition of annual BioFach and Vivaness returns to Nuremberg during 13th to 16th February 2013. The requirements for sustainable and futureproof economic management will be the central focus of the BioFach Congress 2013 The atmosphere at BioFach Congress is expected to be very special, like in its previous editions. It is not only an important business event, but also an emotional event for the organic sector. It is a must visit event for the world’s organic

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professionals from the organic food, natural cosmetics, natural textiles and many other segments. Fresh food, frozen convenience products, meat, fish and seafood, baked products, fruits, vegetables and herbs, ice-cream, grocery products — cooking and baking, grocery products— snacks and sweets, cereals and mueslis, sweet spreads and honey, hearty spreads, delicatessen and antipasti, dietary food and baby food, special forms of nutrition

Aahar 2013 14-18 March 2013 Pragati Maidan, New Delhi www.aaharinternationalfair.com

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he BioFach and Vivaness is a wonderful platform for stakeholders in organic produce.

2,420 exhibitors presented their products to 40,315 trade buyers from 130 countries at BioFach and Vivaness 2012.

Besides Germany (23,592), the top five countries in terms of visitors at the last year’s event included Austria (1606), Italy (1313), the Netherlands (1218) and France (1129).

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Shared Values, Action for a Future World

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EVENT

Dec-Jan ’13

Aahar 2013 — A Curtain Raiser ○

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Aahar 2013 will be held during 14th-18th March 2013. The venue of the event will be the Pragati Maidan, New Delhi. This will be the 28th edition of Aahar, the international fair on food and hospitality. Aahar 2013 will be demarcated into two separate and concurrent exhibitions — ‘Hospitality India’ which will be covering hotel and restaurant equipment and supplies and ‘Food India,’ which will be covering processed food & beverages. The event is geared to attract huge numbers of overseas & Indian buyers, importers & wholesalers, besides overseas trade delegations, businesspersons, policy makers, media persons, suppliers and hoteliers among others.

This mammoth trade event will be organised by India Trade Promotion Organisation (ITPO), which is the nodal agency of the Government of India for promoting the country’s external trade. The event will be supported by the Ministry of Food Processing Industries, and Agricultural & Processed Food Products Export Development Authority (APEDA). Association of Resource Companies for the Hospitality Industry of India (ARCHI), Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), and All India Food Processors’ Association (AIFPA) will be the associates for the event.

At Aahar 2012, 565 exhibitors, which included 72 exhibitors from 19 countries — Argentina, Australia, China, Canada, Denmark, Germany, Hong Kong, Italy, Japan, Pakistan, Poland, Spain, Sweden, Turkey, Taiwan, Malaysia, UAE, USA and Vietnam — took part. The exhibitors’ participation at Aahar 2012 increased by 20 percent as compared to the previous year’s edition of the event.

Overall 22,264 business visitors including 226 overseas business visitors from countries such as Australia, Bangladesh, Belgium, China, Canada, Finland, Ghana, Hong Kong, Italy, Kuwait, Pakistan, Malaysia, Nigeria, Nepal, New Zealand, Oman, the Philippines, Spain, Sri Lanka, Sweden, United Arab Emirates, United Kingdom and United States of America visited Aahar 2012, which was a remarkable improvement over the figure of 13,853 business visitors, which included 139 business visitors from foreign countries, for Aahar, 2011. It is expected that Aahar 2013 would be an even bigger success story as compared to Aahar 2012.

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Hammer Food & Beverage Business Review

Dec-Jan ’13

NEWS SCAN

Tea and Food Paired for Taste Wine and food paring is already a happening trend in India’s restaurant business. Now it is the time for that nation to witness tea and food pairing with Typhoo’s unique Out of the Pot journey.

Chef Vicky Ratnani has perfectly balanced food with the right type of tea, allowing one to explore new tastes and explore hidden flavours. The method behind tea and food pairing is much like wine and food pairing. Stronger black teas go with stronglyflavoured and spicy food items. Lighter black teas go with lightly-flavoured food items. Green teas go better with savoury foods such as fish, sushi, noodles and other Asian food items.

Tea can act as a great flavour bridge from one meal course to the next. It refreshes and readies the palate to savour the next course in your meal. Teas are also a healthier accompaniment than wine, as it fills in the flavour gaps in a dish, which if left unfulfilled can leave you craving for more food. Celebrated Chef Vicky Ratnani demonstrated the versatility of the beverage with a specially prepared menu and showed how, like wines, different

teas can be paired perfectly with different types of food. Chef Vicky said, “What I find exciting is the fact that flavoured tea offers a variety of tastes and enriches the food pairing with it.”

Present at the occasion, Typhoo spokesperson Renu Kakkar said, “Typhoo offers an exciting range of teas to its Indian customers. Typhoo Darjeeling goes excellently with creamy desserts, cream cheese sandwiches, and mawa cake. Typhoo Classic Assam is perfect with rich red meats, pastas, samosas, chocolate, rich cakes and desserts. Typhoo English Breakfast is a great drink to sip with your egg bhurji and aloo parantha. Typhoo Earl Grey is good with creamy desserts, mild English cheeses, lemon and orange flavoured cakes and desserts like rabdi, faluda and kulfi. Opt for Typhoo Green Tea if you are planning a meal of seafood, fish, chicken, salads or Japanese, Chinese, Thai and other Asian food items. Typhoo Fruit Infusions, meanwhile, go best with fruity and sweet foods or act as an ingredient for cocktails and mocktails.”

Celebrating the Taste of Mumbai The internationally acclaimed series of food and drink festival – Taste Festivals – will come to India with the launch of ‘Taste of Mumbai. The city-based food and drink festival is expected to be an eclectic selection of food, drinks and restaurants to delight the people of Mumbai. It will be held at Marine Drive, from 22-24 February 2013.

Taste Festival is a high-quality food and beverage consumer event where the host city ’s prestigious restaurants and celebrated Chefs serve sample-sized signature dishes to visitors in an outdoor city centre venue. The event is spruced with ‘retail therapy’ with food and drink related features and exhibitors including wineries, coffee shops, patisseries, breweries among other exciting options.

American Express is the presenting sponsor for Taste of Mumbai, which will bring together celebrated Chefs like Abhijit Saha from Caperberry, Italian restaurant Diva’s Ritu Dalmia, Manu Chandra of Olive Bar & Kitchen, and Vicky Ratnani to share the culinary art form and present their signature dishes.

Alain Fabrigues from Australia, Jehangir Mehta from New York, Vivek Singh from London, and Margot Janse from South Africa will be the international Guest Chefs for the event.

“Taste Festivals are delighted to be launching in Mumbai with our partners ASK for food and our title sponsor American Express. With Taste’s international credentials we hope to deliver a truly ground-breaking experience by celebrating local and international food and drink,” said Justin Clarke, CEO, Taste Festivals.

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NEWS SCAN

A Coveted Recognition for Chi Kitchen and Bar Brands Academy World Travel Brands Award — 2012 has awarded Chi Kitchen and Bar the distinction of the Best Upcoming Chinese Restaurant in Delhi. Advertising guru Prahald Kakkar presented the award to Sohrab Sitaram, the owner of Chi Kitchen and Bar on 15th December, at Radisson BLU Hotel New Delhi Dwarka.

Delhi-based Chi Kitchen & Bar brings to diners a well researched Pan-Asian menu which rustles up ancient and modern recipes from the bustling streets, metropolises and homes across the oriental countries with a contemporary and stylish twist. It boasts of the finest dishes from China, Thailand Vietnam and Malaysia, and has a huge variety of dimsums and teas.

The gala ceremony was executed in the most spectacular style to felicitate the winners’ achievements. The evening was a grand ceremony with award presentations by celebrities, offering immense networking opportunities for the professionals in the industry.

World Travel Brands is a premium status offered exclusively on an invitation basis to brands, companies and products from the travel, tourism and hospitality industries as an exclusive honour. It covers various countries, which are India, USA, UK, UAE, Australia, New Zealand, France, Canada, and Singapore.

Chi Kitchen & Bar has emerged out of the zealous and dedicated efforts of a team that is unified in its endeavour to provide every valued guest who gifts it her/his patronage an unrivalled dining experience. The organisation is spearheaded by Sohrab Sitaram, who is no stranger to the field and has in fact gained immense success and recognition with previous ventures.

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Room for Grill in Gurgaon The Indian Grill Room has debuted in the heart of Gurgaon.

Located on the Golf Course Road, the restaurant is expected to cater to the grill aficionados. This restaurant showcases diverse Indian cuisine through the use of various Indian grilling techniques like the tawa, charcoal grill, pathar and tandoor. The restaurant endeavours to provide its patrons with one-of-a-kind experience.

Spread over 20,000 sq. ft. with indoor and outdoor sections in equal proportions, it offers private dining areas with a personal Chef and a mini bar. The indoor area has a large open kitchen with a Chef ’s table at the centre, with interactive grill stations. The terrace has a large water body, gazebos and a performance area. The restaurant has taken a pan Indian approach to its menu. Indian Grill Room serves popular north Indian kebabs like the Malai Tikka, Fish Amritsari, Kesari Paneer Tikka, Kashmiri Tabak Maaz, and also favourites from other parts of the country like the Meen Moilee, Goan Chicken Cafreal, Mutton Suka or the Urlai (Potato) Roast from the south. The food menu has a focus on Indian cuisine and has finger food like Garlay (succulent meat balls minced and kneaded to perfection, infused with freshly-ground mild spices) For the main course there is an elaborate island buffet with interactive stations which offer curries, lentils, meats with sprinkling of regional specialties. Here, at The Indian Grill Room, the menu changes every month. The Indian Grill Room has two bars. The luxurious indoor bar has intimate seating for 20 people while at the outdoors the bar is attached to the Terrace at IGR. The bars at the restaurant offer a large variety of spirits and cocktails with a focus on whiskeys. The restaurant bar offers over 37 labels of whiskeys. Besides, there are some signature cocktails include the Aam Panna Mojito , Masala Martini and many more.

The Terrace is an extension to the Indian Grill Room, which is a one of its kind premium Indian dining restaurant.

The Terrace is an open space spread over an area of 12,000 sq. ft. with a large water body and a center performance area, open kitchens, a large bar counter and luxurious lounge seating. The terrace also offers private gazebos for groups of 15 to 20 people – the private gazebos come along with a personal bar trolley, a bartender and exclusive service staff.

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NEWS SCAN

HACT—a New QSR in the Capital HACT, popularly known as ‘ How Abt Chicken Today?’ is the new player in the QSR segment. It is a venture of Alchemist Foods Ltd. The brand was launched in New Delhi, in the recent past. This very Indian player is characterised by its Indian flavours, ingredients, and concepts.

HACT not only caters to your taste, but also cares for your health.

Hygiene and consistency are extremely important to the brand. At HACT, the calories are kept in check by grilling the chicken, which is a healthy option. HACT offers a gamut of healthy chicken delicacies for its guests. Its chickens come from the company’s own hatcheries, raised at its farms and processed at its own plants, thereby executing the farm to fork concept. Just like their food, the interiors of HACT are also well thought out – bright, slick and cheerful. The illustrations on the walls are uniquely Indian as the menu. Each one gives you a glimpse into our wonderful, lively culture. With a little tongue-in-cheek humour with your mouthful of juicy, tasty chicken, HACT provides a perfect eating out option for families, friends & group dining alike.

And for all you veggie lovers, HACT has got a fabulous variety of vegetarian delicacies too.

An Award for Awkenox AWK Steel Wares (P) Ltd. is an accredited company engaged in the manufacturing of stainless steel cutlery, bar tools, kitchen tools, tableware and hotelware. It has presence in the domestic as well as the international market.

The company has the reputation of adhering to international quality standards, including food grade and dishwasher safe norms, and is known for its strong customeroriented approach and industry expertise. The 40,000 sq. ft. factory of the company has an array of modern equipments, but at the same time old hand dye making craftsmen in-house. Based in Ghaziabad, it is an ISO 9001: 2000 certified company. Recently, Awkenox, the brand of the company, was acknowledged as the Most Preferred Brand in Hotelware Category by NDTV Profit. ○

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Creambell Unveils Ice-cream Cakes Creambell, the ice-cream giant in the Indian market, has launched the Tropical Paradise, which is an addition to the Creambell’s delicious range of ice-cream cakes.

Tropical Paradise cake is encased in a delicious mix of chocolate with cashew nut. In between layers of vanilla cake, there are juicy pineapple pieces and pineapple sauce in vanilla ice-cream. The result is a taste that is a burst of fruity flavour, exotic cashew nuts, with dollops of chocolate. Tropical Paradise ice cream cake comes in a convenient multi-serve pack, which makes it economical too.

Here it deserves a mention that Creambell is one of the fastest growing ice cream brands in India, and is amongst the top five ice-cream producers of the country with a 15 percent market share in the Indian ice-cream industry. It has presence in 19 states across India and is a dominant player in many of the regions.

Nitin Arora, Chief Operating Officer, Creambell Ice Cream said, “Cashew nuts are among the most premium traditional dry fruits in India and are hugely popular as a festival speciality.

Tropical Paradise combines the traditional touch and taste of cashew and pineapple with the smooth rich texture of chocolate for the first time, to make an exotic combination. Ice cream cake lovers will enjoy its creamy texture, distinctive packaging and irresistible taste.”

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NEWS SCAN

Appointments Ashis Rout Courtyard by Marriott Gurgaon has appointed Ashis Rout as the new Executive Chef. A veteran food and beverage executive with extensive luxury hotel experience, he will be overseeing the culinary operations at the hotel, facilitating its excellence in dining.

Having a rich experience of more than a decade, Rout brings incomparable culinary expertise to the kitchen. He describes his offerings as uncomplicated, contemporary, inspiring and innovative. Rout loves to rehash regional cuisines and creating out of the box dishes for his guests. He brings his learning from cultures across the country to redefine new balances in flavours and re-create cuisines to suit different palates.

“Working with an experienced and professional food & beverage team we will extend the hotel’s pursuit for excellence and quality in all areas,” said Rout. Prior to joining Courtyard by Marriott Gurgaon, he served as an Executive Chef at Ananda in the Himalayas and has worked as Sr. Sous Chef for Ista Bangalore.

Amol More Amol More has recently joined Courtyard by Marriott, Bhopal as the Director of Food and Beverage. He brings with him 14 years of experience and passion for cuisines to help the hotel in preparing new menus and innovative dishes for its F&B outlets.

Prior to joining Courtyard by Marriott, Bhopal, More was the Director of Events at JW Marriott Hotel Mumbai. He began his career in 1998 with Accor Hotels as a Kitchen Executive Trainee and worked his way up to become a Junior Sous Chef.

In 2001, he joined Orchid Hotels and towards the end of 2003, he joined the pre-opening team of Velvet Lounge — the plush lounge at Renaissance Mumbai Convention Centre Hotel. After a short stint as a restaurateurentrepreneur, in 2005, he moved to JW Marriott Hotel Mumbai to open its South-East Asian restaurant – Spices. Following two year tenure as the Banquet Chef, he became the Executive Sous Chef of the hotel.

Pravin Bagali Chef Pravin Bagali, the Executive Chef at The Westin Chennai Velachery brings a multicultural culinary experience spruced with refreshing new ideas. As Executive Chef, he aims at tantalising the taste buds of his guests with the perfect gourmet experience. Bestowed with the Starwood President Award in 2007, Chef Pravin Bagali’s passion has further led him on to writing unique recipes for various publications, as well as creating novel food designing concepts.

He has also, in his career, opened six different restaurant and banquet operations along with participating in three hotel pre-openings. Furthermore, he has actively participated in designing signature breakfast and lunch menus which are innovative re-interpretations of traditional favourites. His illustrious career spans across India, UAE and the Maldives and he has experience of working with renowned hospitality brands, which include The Oberoi, Taj Group, Marriott, Villa Hotels, Movenpick and Starwood Hotels & Resorts.

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NEWS SCAN

Stewarding Association of India Formed Stewarding Association of India was launched on 15th December 2012, at the Taurus Hotel and Convention, New Delhi. Pardeep Rana, a senior hospitality professional with 12 years of experience in the hospitality industry, is the Founder of this association. Over the course of his illustrious tenure, Rana has had experience of operating stewarding department in different prestigious hotels.

Rana was awarded the Stewarding Manager for 2012, for the North region.

“I believe in empowering my staff, upholding their integrity and building rapport with people across the hotel,” asserted Rana when asked about his mantra of managing. He lamented that, “Stewarding department, till now has been quite narrowly perceived. Its role is thought to be confined to the cleaning of back-ofhouse areas. Few realise that a large portion of stewarding operations also consists of administrative works.”

Presently, he is the Executive Chief Steward of The Leela Kempinski Gurgaon Hotel and Residences. Aparesh Sinha of ITC Hotels and Resorts was appointed as the President of the Stewarding Association of India. Subrata Mukherjee of The Lalit Hospitality is the Vice-President of the association, and Suresh Malhotra is its General Secretary.

Through team building and professional cooperation, the members of the association will help each other in the fields of equipment design and development, and R&D, and would foster improved communication through partnering and sharing best practices. It will also address manpower needs and benchmarking for quality on a global scale. The future goal of the association is to expand and poise the association at the global level, by 2015. Then it would be christened as Stewarding International.

Encourage the Cupid at Courtyard Courtyard by Marriott Gurgaon will be introducing gourmet delights on the forthcoming Valentine’s Day. One can have lavish buffet dinner and spirits at Red Zen, which features an array of delectable options.The exotic menu includes fresh lobsters, plump oysters and sinful and sensuous chocolate desserts on candle-lit tables. The buffet is priced at Rs.3500 plus taxes per person. The price also includes a complimentary glass of wine for the couple. Guests can also enjoy dining at the all day dining restaurant, MoMo Cafe, where the buffet would be priced more affordably than at Red Zen. To make the soiree at the Valentine’s Day an unforgettable experience, the Courtyard ambience would liven up with mesmerising music by a live band performance; enchanting the guests on the rhythm of romantic melodies.

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NEWS SCAN

Adande Technology to Benefit Indian Chefs Unique, award winning Adande technology has been introduced onto the Indian market through Celfrost. Celfrost Innovations has entered into a tie up with the UK- based Adande Refrigeration with the objective of introducing the latter’s innovative drawer refrigeration systems for the Indian market.

The products are already being manufactured in Pune since 2010 by Accurate Industrial Controls, and they catered to the Australian, Middle East, the UK and the rest of European market. Now these products will be available for the India market also. This would enable Chefs in India to benefit from the difference that Adande users already enjoy in kitchens throughout Europe, Australia and the USA. According to Nigel Bell, the Chairman, Adande Refrigeration, this technology “Enables the refrigeration to be done in a drawer format where the drawers can be transformed to a chiller or a freezer according to requirements.”

All the Adande insulated drawer units combine fridge and freezer capability. Moreover, these refrigeration set ups are egronomical and can be easily fit into kitchens with limited space The drawer units are modular, providing the flexibility to be included in many different kitchen designs and offering exceptional flexibility and capacity with a small footprint, which

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is critical in tight kitchens. Adande Drawers can be installed singly or stacked two or three high, using a single 13 amp plug, to provide the optimally performing and highly energy efficient catering refrigeration or commercial refrigeration solution on the market today.

Unlike traditional refrigeration products, the design of the Adande refrigeration systems ensure cold air is maintained with the food thereby extending food life, improving quality, saving waste and reducing energy consumption by 40-60 percent.

These differences are most extreme in hot, busy kitchen environments where refrigeration units are opened frequently.

“These drawer refrigeration systems are just ideal for the Indian hospitality market, and has the potential to make the Chefs much more productive,” said Neeraj Seth, Managing Director, Celfrost Innovations.

Abhijit Saha Eyes Abu Dhabi for His Signature Restaurant Chef Abhijit Saha, regarded among India’s top Chefs, has told that Abu Dhabi could be the destination for his first signature restaurant outside India. Saha, who owns and operates two premium restaurants in Bangalore named Caperberry and Fava and is the Founding Director and Chef of bespoke catering outlet Avant Garde Hospitality, is considered in the industry as an expert in regional Indian cuisine, and as well as of classical and modern European cuisine. He is also known for introducing molecular gastronomy technique into his traditional dishes.

“Here in India the profile of Abu Dhabi is currently very high with constant news about the investment being made into establishing the UAE capital as a premium luxury destination,” explained the Chef “With the opening of so many beautiful hotels and visitor attractions, it is my belief that the UAE capital could be the ideal place for my first signature restaurant outside of India and I will be looking into opportunities as a priority while I am there,” he proffered.

Saha will make his UAE capital debut during Gourmet Abu Dhabi culinary festival which will be held next month where he will be the guest Chef at the award-winning Ushna restaurant in Abu Dhabi’s Souk Qaryat Al Beri from 11th-14th February. “I am really looking forward to having the chance to rub shoulders with some of the world’s greatest Chefs during Gourmet Abu Dhabi and take an in-depth look into the Emirates’ flourishing hospitality industry that we hear so much about,” he articulated.

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Sip and Savour at Yauatcha—the Dim Sum Tea House Yauatcha has given a fillip to the high-tea culture in Mumbai.

Here premium teas are served paired with scrumptious dim sums. Yauatcha is a Michelin-starred dim sum tea house, which was first opened in London, in 2004. The Mumbai outlet is the second restaurant under the brand of Yauatcha.

Here it deserves a mention that Yauatcha received a Michelin star within one year of its opening.

Yauatcha is part of the Hakkasan Group which includes Hakkasan, Sake No Hana and The Bar at Ni Ju San. The present dim sum basket at the Mumbai outlet of Yauatcha includes a delightful selection of signature dishes like Truffle Edamame Dumpling, Chicken & Prawn Shumai, Crystal Dumpling, Hargau, complimented with your choice of tea from one of the finest selections available at Yauatcha, This would facilitate to wrap up the afternoons in a relaxed way, with a wondeful taste in the mouth. Chicken & Prawn Shumai, Crystal Dumpling Hargau, Shitaki Mushroom Dumpling, Prawn & Enoki Dumpling are some of the delicious dim sums to pair it with your favourite teas. Though the menu is dim sum-dominated, but besides dim sums, there

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are a number of wok items at the restaurant which serve as complementary dishes to the dim sum menu. The extensive tea menu at Yauatcha has also been carefully selected to ensure patrons have a selection of only the finest green, blue and white teas.The aromatic array of teas at Yauatcha are Black tea— Tian Hong, Green teas—Taipei San Xia, Dragon Well Green Tea, Flower tea— Jasmine Green Tea, Blue teas— Four Season Oolong, Tsui Yu Oolong. Here, the Indian teas also deserves special mention with, Earl Grey, Cammomile, Mint,Organic First Flush Darjeeling, and Kashmiri Kahwa.

PizzaExpress Comes to India PizzaExpress, one of the leading casual dining restaurant chains in this blue planet, has launched its first restaurant in India, at Colaba, Mumbai. PizzaExpress, which opened its first outlet in 1965 in London, today has over 450 restaurants across the globe. With its presence in China, Europe, Hong Kong and the Middle-East, it is amongst the most renowned pizza chains globally.

The brand has been brought to India under an equal JV between Gourmet Investments (P) Limited, promoted by the Bharti Family Office, and PizzaExpress Holdings Pvt Ltd, promoted by the Gondola Group of the UK. The JV expects to rapidly establish its presence across key Indian cities to tap the maturing casual dining market in India.

Neil Wickers, International Managing Director of PizzaExpress, commenting on the launch said, “We are pleased to announce the opening of our first restaurant in India and are confident that our quality offerings will delight customers.

India is clearly the market of the future and as we expand our presence in the country we aim to close the gap between fine dining and affordable fast food through our product offerings.

It will be our aim to be amongst the top casual dining brands in India in the years to come.”

Ramit Bharti Mittal, Director of Gourmet Investments, said, “PizzaExpress restaurants in India will deliver same great taste and experience as enjoyed by customers across the world.

We have undertaken extensive research to design our productmix for the Indian market and are confident that our customers will enjoy our offerings.”

Apart from great tasting pizzas, the PizzaExpress menu at the Colaba outlet does also include pasta, range of fresh salads and home-baked desserts like the Chocolate Fudge Cake and Vanilla Cheesecake. The menu includes vegetarian as well as spicy options to suit Indian preferences and does not include any beef preparation. PizzaExpress has plans to rapidly establish its footprint in key cities across India and tap the fast growing casual dining market in the country

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NEWS SCAN

A Massive Culinary Enterprise Following the astonishing success of the critically acclaimed Punjab Grill over five years back, eminent food writer and critic Jiggs Kalra, commonly referred to as the ‘Czar of the Indian Cuisine’ and ‘Taste Maker to the Nation,’ along with his entrepreneur son Zorawar Kalra has now endeavoured onto a new venture – Massive Restaurants Pvt. Ltd. with India’s leading hospitality brand, Mirah Hospitality. Lodha Capital Markets acted as the sole financial advisor in the partnership, which will operate under three brand verticals of fine-dining restaurants, smart casual dining restaurants and luxury mithai.

Speaking on the partnership, Gaurav Goenka, Managing Director, Mirah Hospitality & Food Solutions Pvt. Ltd. said, “This is another benchmarking association for us with Mr. Jiggs Kalra and Zorawar who have garnered worldwide critical acclaim in the field of hospitality, over the years.

Mirah Hospitality has been committed to continually provide high quality dining solutions to its guests’, improve the quality and effectiveness of its products and services and provide innovations in its product offerings. We are confident that this partnership will provide the finest Indian cuisine in India and overseas.”

Mirah Group is a well-diversified group engaged in Real Estate development, Hospitality, Travels and

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Insurance, Time Share, Wind Energy Generation, Computer Education, Textiles, Corporate Gifts and International Trading. Having a group turnover of over INR 800 Crore, the Group is poised to tread new horizons year after year. Mirah Hospitality & Food Solutions Pvt. Ltd. is the Hospitality division of the Group which owns and operates critically acclaimed, multi-award winning brands like Rajdhani, Café Mangii, and Falafels apart from Citrus Hotels, Palette Food Courts and Nouvelle Hospitality Solutions. Mirah Hospitality has also got international brands like Manchester Café Bars and the London based Dim Sum Chain Ping Pong in India apart from Strategic alliance with brands like Mad Over Donuts and Impresario Group.

Speaking on the occasion, Zorawar Kalra, Managing Director, Massive Restaurants Pvt. Ltd. articulated, “After setting up and successfully exiting the critically acclaimed multi-award winning brand Punjab Grill, we have been busy exploring options of our next offering for the discerning foodie. It gives us immense pleasure in introducing our new venture which will helm our first brand of Indian fine dining – Masala Library by Jiggs Kalra, in partnership with Gaurav Goenka led Mirah Hospitality. Mirah Hospitality, with its 360 degree hospitality solutions and award winning brands such as Café Mangii, Rajdhani and Manchester United was an obvious choice for us to partner with. We are positive that our guests will continue the love and adoration for our efforts at providing the ultimate Indian fine dining experience as they have done in the past.”

Masala Library by Jiggs Kalra, the fine dining brand under the Massive Restaurants umbrella, aims at recreating the erstwhile culinary traditions in turn offering a truly gastronomical adventure for connoisseurs of fine cuisine, with a focus on authenticity, and will boast of a unique ambient culinary setting.

Massive Restaurants, with their new concept Indian fine dining brand, promises to offer its discerning guests and connoisseurs of fine cuisine a unique gourmet dining experience. The first two locations for the concept Indian fine-dining signature brand are underway and will come up in Mumbai & Delhi simultaneously in the first quarter of 2013, post which the company plans to launch over 10 restaurants within India and strategic international locations, within the first year of its operations.

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Showcasing the Tandoor Concept Electrolux Professional showcased Tandoor Concept by Electrolux with professional Chefs in Mumbai, in a seminar cum culinary demonstration organised at the advanced training kitchen of Bunts Sangha’s Ramnath Payyade College of Hospitality Management Studies in Kurla (E), Mumbai. The event was held on 10th January 2013.

Chef Silvano Costantini, Electrolux Chef Academy Italy, and Chef Varun Bajaj, Corporate Chef, Electrolux Professional Innovation Centre in Gurgaon, successfully prepared biryani (in clay pot), chicken & paneer tikka, curry, idli, samosa & dhokla before the attending Chefs from The Oberoi Flight Services, The LaLit Mumbai, Hyatt Regency Mumbai, RPH faculty members, and Chefs from the Sadanand Restaurant, at Crawford Market.

Tandoor Concept, which has been painstakingly developed in the India Innovation Centre in Gurgaon, facilitates Chefs to cook Indian food to perfection in the Electrolux range of equipments and that too in much less time.

Speaking on the occasion, Marco Pesce, Country Manager — India, Electrolux Professional said, “Electrolux Professional launched its India Innovation Centre in Gurgaon, in Oct 2011, and it is today a hub for training, innovation, and

demonstration on Electrolux Professional equipments. It has been our constant endeavour to organise customised demonstrations for culinary skills development for catering professionals with our Electrolux Chefs, and also to showcase our product innovations in food service, such as through this seminar cum culinary demonstration here in Mumbai. We look forward to bring more value to the hotel industry and culinary professionals as we take these sessions to Chefs across the country.”

Besides demonstrating culinary techniques, Electrolux Chefs at the seminar also explained in detail to the guest Chefs how user-friendly Electrolux equipments are. These machines have very high productivity and provide flexibility, which means saving space and improving ergonomy in kitchen, and higher flexibility reduces food wastage. For the owner, using these Electrolux Professional equipments is a great opportunity to save in costs. Made of European technology, there is a high saving in running cost in terms of gas, electricity and water, in these machines.

Nine Hills’ Wines Lifted Indian Wine Consumers’ Choice Awards 2012 Seagram’s Nine Hills’ wines were the talk of the town, by winning three gold medals in one of the most prestigious awards in the wine category in the country — the Indian Wine Consumers’ Choice Awards 2012.’ These unique awards provide an opportunity to the Indian consumers to select their favourite wines as per their preferences and palate. Three of Nine Hills’ wines: Nine Hills Viognier, Nine Hills Shiraz Rose and Nine Hills Cabernet Sauvignon delighted the consumers, who bestowed on them the Gold title in their respective category.

The award winning wines are finely crafted by French wine maker, Jean-Manuel-Jacquinot who has done a complete study on the Indian tastes and palate before developing the complete range of Nine Hills wines.

Manuel-Jacquinot did spend over two months in India travelling across the country doing basic groundwork and research to develop the winning wine blends.

Nine Hills Viognier, a pale golden coloured wine, is a medium dry wine, which is slightly sweet, complex and aromatic, displaying aromas and flavours of peach, lychee and violets. It is best paired with salads, seafood and Thai cuisine. The other popular wine, the vibrant pink Nine Hills Shiraz Rose, is a crisp and refreshing medium dry wine

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with aromas of strawberries and cherries. It is best paired with creamy and mildly-spiced grilled, vegetarian and Continental dishes. A crowd favourite, the Nine Hills Cabernet Sauvignon, a terracotta red with purple highlights, is again dry and medium-bodied. It expresses hints of cherry, vanilla and capsicum, and its well-balanced acidity and soft tannins charm the palate and leave a lingering finish.

The award ceremony was held at the ITC Grand Central in Mumbai. It was conducted through a blindfolded tasting session of the complete spectrum of domestic wines of premium category. The judging was done on various parameters — appearance, nose, palate and finish. A select set of 80 consumers was chosen to taste the 125 premium Indian wines in order to evaluate them.

Raja Banerji, GM-Marketing, Pernod Ricard India said, “We are delighted to see Seagram’s Nine Hills win three gold medals. These awards reinforce our commitment towards the consumers, resulting in their strong affinity towards our various brands across various categories. We are extremely passionate about various wines in our stable, and will continually work to bring to the discerning Indian consumers the best of the wines in the future as well.”

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Celeste Chocolates Expands its Footprint The Michelin-starred Chef Vikas Khanna was the guest of honour at the event. The event also witnessed the Chef unveiling the cover of his forthcoming book titled ‘Khanna Sutra – Food Lessons in Love,’ which is published by Om Books International. “We are extremely proud to associate ourselves with Chef Vikas Khanna, who launched his forthcoming book’s cover at our store opening today,” expressed Nidhi.

“We hear people say ‘cook from your heart’, but Khanna Sutra is all about letting your heart cook for you. And that is exactly what Celeste offers to people from all walks of life, who want to experience bliss in chocolates. Together love and chocolates has always been a beautiful concoction,” asserted Khanna.

Chef Vikas Khanna with Nidhi Bhageria

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eleste chocolates, one of the major players in the country in the realm of gourmet chocolates, recently launched its fourth signature chocolate boutique in New Delhi. Celeste Chocolates has been at the forefront of the rapidly evolving gourmet chocolate business in India, specialising in handcrafted chocolates available in premium range for every occasion, which include celebrations like Valentine’s Day, Diwali, Christmas, weddings, birthdays and any other occasion.

Celeste procures high quality ingredients and indulges in exciting combinations so that time-honoured recipes are prepared with a distinct touch of creativity, characterised by unique flavours and silk-smooth textures, subtle tastes and pleasant aromas. The company offers a magnificent bouquet of premium chocolate products encompassing hundreds of varieties. The recently opened chocolate boutique of Celeste Chocolates is located on Sardar Patel Marg, in New Delhi.

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On this momentous occasion, Nidhi Bhageria, Proprietor, Celeste Chocolates, said, ”We at Celeste strive towards delivering the most exclusive and exquisite chocolates in India. With the support of our customers and with our vision to excel in the customised chocolate business, we have opened our fourth chocolate boutique. We plan to open ten more stores by 2014 in India and abroad.”

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In this forthcoming book, Khanna has focused on recipes that facilitate the special ingredients to stand out. On this occasion Ajay Mago, Publisher —Om Books International said, “We are thrilled to unveil the cover of Chef Vikas Khanna’s new book Khanna Sutra: Food Lessons in Love at the opening of the brand new Celeste boutique. The book is all about unusual recipes guaranteed to surprise and excite everyone.”

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REPORT

Indian Culinary Forum Hosted 9th Annual Chef Awards 2012

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he glitterati from the culinary fraternity across the nation gathered for the recently held 9th Annual Chef Awards 2012, which was hosted by Indian Culinary Forum, on 19th December 2012, in The Ashok, New Delhi. As per the tradition of Annual Chef Awards hosted by Indian Culinary Forum, the ninth edition of its Annual Chef Awards, like its previous editions, was also celebrated on the International Chef ’s Day. The awards ceremony was graced by who’s who of the hospitality fraternity and its chief guest, K. Chiranjeevi, the Union Minister for Tourism. The former superstar from south turned Minister also launched a coffee table book of Culinary Excellence — the signature recipes of 50 Master Chefs of India, in celebration of 25 years of Indian Culinary Forum.

Here it deserves a mention that the Indian Culinary Forum is an Indian association of professional Chefs. It was formed in New Delhi, in 1987 as an exclusive non-profit-making organisation, dedicated solely to the advancement of the culinary art of India. The forum’s objective is to act as a link, a platform, and a useful and necessary instrument for the national community of Chefs.

The festivities kicked-off with the seasoned Chefs competing with each other in different categories. A four-day-long Trade Test for Chef Awards’12 was judged by the esteemed jury comprising of Austrian Chef, Martin Kobald and ICF committee members, Chef Gill, Chef Jitender Uppal, Chef Davinder Kumar,

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Chef Vivek Saggar, Chef Shaju Zacharia to name a few. The competition endeavours to bring Indian Chefs at par with their international counterparts and make them eligible to participate in international culinary competitions.

“We take great pride to inform the Chefs gathered here that in the near future an exclusive Culinary Institute is proposed to be set up,” informed Chiranjeevi on this occasion. There courses in specialised areas of culinary art would be conducted by world renowned faculty. “There will be a mother institute which will serve as the main institute along with its extension institutes in different regions,” concurred Chiranjeevi.

On that celebratory occasion, Chef Davinder Kumar, President, Indian Culinary Forum, said, “I feel delighted to have been a part of ICF for so many years now. I feel immense pleasure to present these awards to the deserving Chefs who have proved their culinary skills and have made a remarkable place in this industry.”

“We are celebrating International Chef ’s Day and Chef Awards since 2004 and this is the 9th year in the running. We believe Chefs are not only the ambassadors of our country, but they also form an integral part of the hospitality industry. During these celebrations Chefs presented the best of their skills in categories of cooking, garnishing and serving in the platter,” elaborated Anil Bhandari, Chairman, Organizing Committee of Chef Awards.

Award Winners of 9th Annual Chef Awards 2012 Kitchen Artist Award: Chef Mahesh Kumar Srivastav, Hotel Samrat Master Baker Award: Chef Anand Singh Rathore, Old World Hospitality Pvt. Ltd. Master Chef International Confectionery Award: Chef Chandan Rati, Country Inn & Suites Master Chef Indian Sweets Award: Chef Inder Singh, ITC Rajputana Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inn & Suites Master Chef International Cuisine Award: Chef Kishan Singh Rawat, Country Inn and Suites Chef of the Year Award: Chef Vaibhav Bhargava, Olive Bar & Kitchen Food Critic Award: Dr. Pushpesh Pant Lady Chef of the Year Award: Chef Ishika Konar, Pullman Hotel Master Chef South India Cuisine Award: Chef Shakti Raj, Hotel Radisson Blu Master Chef Oriental Cuisine Award: Chef Basant Rana, Hotel Park Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group Golden Hat Chef Award: Chef Arun Batra, Tajsats Air Catering Lifetime Achievement Award: Chef Sudhir Sibal

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REPORT

FIFI

An Interactive Meet to Address the Hospitality Concerns

Celebrates its Third Anniversary O

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ecently Forum of Indian Food Importers (FIFI) celebrated its third anniversary at Le Meridien New Delhi. The guests of honour at the event were SS Ghonkrokta, former Director, Enforcement (FSSAI), Nancy J. Powell Ambassador, USA, Gustavo De Aristegui, the Ambassador of Spain, Ernesto Carlos Alvarez Ambassador, Argentine Republic, and Jan Henderson High Commissioner, New Zealand..

The guest list included a number of embassies, trade commissions and FIFI Members.

The prime objective of FIFI is to provide a common platform for promoting, encouraging & supporting food importers from India and for the development and facilitation of trade. One of its other endeavours is to address relevant laws relating to food products like PFA, MFPO and weights measurements, etc. and to seek redressal of the problems faced by the foods importers in India, which are presumed to impede their growth.

FIFI has been bringing forward critical issues facing the food & beverage industry which include increased levels of regulation in the form of quality, documentation; demands for variety and innovation; low profit margins; and shelf life management. FIFI liaise with various government agencies to undertake a review of import policy regulations and food labelling laws, in order to reduce the regulatory burden on food importers

without compromising on state revenues, consumer health and safety.

FIFI has been acknowledged by government bodies like FSSAI, embassies, trade luminaries, media and marketers.

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n 4th January 2013, HOTREMAI (Hotel & Restaurant Equipment Manufacturers’ Association of India) members’ had an interactive meet with hospitality project & material heads at the India Habitat Centre, New Delhi. The meet began with Vijay Wangnoo, the President — HOTREMAI, greeting the august gathering and thanking them for their presence. He explained the background and purpose for organising the interface between project and material heads & HOTREMAI members.

R Kumar, the Founder President of HOTREMAI, wished the distinguished guests and the members a very happy and purposeful New Year and briefly introduced the association, its aims and objectives, activities undertaken in the interest of its members and the industry at large, and its growth over the period of time. Nirmal Khandelwal, the immediate past President, HOTREMAI, expressed his delight to see the meet being organised and wished it a great success.

HOTREMAI members introduced themselves to the

project and material heads from the hospitality industry before throwing open the meet for an interactive session. The interactive session covered issues & topics ranging from expectation of hospitality industry from manufacturers and suppliers for meeting the challenges of new projects and changing environment, emphasis on locally manufactured products vs. imported ones, customisation of equipment, need for having a strong R&D to improve quality of products, and concerns on commercial terms. Project heads were of the opinion that Indian manufacturers for the hospitality Industry should bring in latest technology, improve quality of manufacturing and go for certification of their products by leading certification agencies, and eventually strive towards not only capturing the Indian market but also international markets.

The suggestions of Basil Massey from Duet Hotels, Naresh Kumar from Lemon Tree Hotels, Ajay Simrani from Yum Restaurants along with the concerns of HOTREMAI members were discussed at length. While concluding the meet, based on the suggestion of Deepak Bali, Sr. VP– Projects, Apeejay Surrendra Park Hotels, it was mutually agreed to form a core group comprising of honourable guests who attended the meet and nominated HOTREMAI members of Executive Committee to jointly address the issues commonly faced by the hospitality industry and HOTREMAI members.

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COVER STORY

Currying

Flavours

If we can call the Italian story of conquering the world with pizzas and pastas and countries turning into fast food nations by burger selling corporations as fascinating stories in the realm of food & beverage business then no less a compelling account would be the mesmerising tale of the global popularity of the curries. Though curries probably originated in the Indian sub-continent, but their popularity has spread across the world, over the course of centuries. Today Great Britain has more than 9000 restaurants serving curries. In that island, Indian curries are extremely popular.

However, today curries, which have undergone several innovations and modifications over the years, are not only germane to India’s culinary character. If you traverse the globe you will find curries in their many manifestations, ranging from fiery Thai curries tempered with coconut milk or cream to Japanese deep fried curry doughnuts or Caribbean goat curries. But there can be no doubt that curries have found favours from people of several regions across the globe. Here Ashok Malkani explores the tempting world of curries.

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COVER STORY

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ention curries and, inevitably, you drool as you remember the spicy concoctions. Also when you talk of curries, inexorably, you believe that they have originated, and are popular only in India. Curries may have originated in the Indian subcontinent, but they are popular across the globe. And curries are not only about spices, but also about herbs.

Curry is a generic term primarily used in western culture to connate a wide range of dishes whose origins can be traced to the cuisines found in parts of the Indian sub-continent(in India, Pakistan and Bangladesh to be precise), and in the cuisines of Sri Lanka, Thai and other South Asian and Southeastern Asian nations. Many New World cuisines influenced by the cuisines of these above mentioned nations, such as the cuisines of Trinidad and Fiji, also have their curries. The common feature of curries is the infusion of complex combinations of spices and/or herbs.

The curries also generally include the presence of fresh or dried hot chillies.

Curries may contain fish, meat, poultry, and seafood, both with combination of vegetables or without

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vegetables, and there may also be curries with only vegetables and no nonvegetarian food product in them. Curries can come in wet as well as dry forms.

Wet curries have significant amount of sauce and/or gravy, whereas dry curries involve very little liquid in their cooking process, which is allowed to evaporate.

Eventually, in dry curries ingredients are presented as coated with the spice mixture.

Origins and Flow of Curry The origin of the word curry is believed to be Indian. The etymology of curry can be traced to the Tamil word kari,

Hammer Food & Beverage Business Review

which means sauce. Personnel from British East India Company who were trading with Tamil merchants along the Coromandel coast, first tasted kari in the mid 17th century. There they also became familiar with a spice blend used for making kari concoctions, which was called kari podi or curry powder.

The British probably got a taste of Indian curries only during the mid 17th century, but the history of curry dates back much further. Even during the Indus Valley Civilisation, the dishes of highly spiced meat were believed to be there. They can be precursors to modern day curries. Archeological evidence that dates back to 2700 BC indicates that the people from Mohenjodaro used mortar and pestle to grind spices which included mustard, fennel, cumin, and tamarind pods. They used these spices to flavour their food.

The influence of Indian curries flowed to Burma, Thailand and China

by Buddhist monks, whereas the coastal traders spread the aroma of these curries to Indonesia and the Philippines. Both these developments could be traced to the 7th century AD. Though curry may have had its origin in the Indian sub-

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COVER STORY

continent it was carried by Buddhist monks and traders to other Asian countries during the course of centuries.

Later curry moved to Europe, South Africa, and the Caribbean too, where it was modified to include the infusion of local ingredients. In Britain, the first curry recipe appeared in the mid eighteenth century. Then probably it was difficult to assume that one day curries would become an integral part of the modern culinary culture of Britain.

Thai and Indian Among the curries, perhaps Thai and Indian curries are very popular. In Thai curries fresh herbs play a crucial role, whereas the mainstays of the Indian curries are dry spices. However, that doesn’t mean that Thai curries do not have spices, or the Indian curries do not have herbs.

Many view there is another important difference between these two schools of curries. However, this second difference is valid only if you exclude many of the curries from South India from the comparison. By and large the Indian

curries, except the curries from South India, do not usually use coconut milk, whereas Thai curries have coconut milk as their essential ingredient. According to an expert Chef who has proven expertise on Thai cuisine, letting the coconut milk cool down for a little while before the addition of the curry paste/spices, can make for a great Thai curry.

Many north Indian curries depend on dairy products such as ghee, dahi, etc. but the curries from South India have their share of coconut milk infusions.

Especially in Kerala and Karnataka, the role of coconut in curries is very much rampant and if you objectively compare the Kerala curries with Thai curries, you would find that there are various similarities. In this context, the fancy hypothesis that the Thais did get their curries from South India cannot be ruled out altogether, for the reference of coconut in the Indian texts was much before than in the texts of any other country. However, at the same time it must be conceded the curries of India have been greatly influenced by Mughals and Portguese.

Variety of Curries As far as Indian curries are concerned, the country has a wide variety of curries spruced with meats, poultry, seafood, or vegetables; marinated in aromatic spices and simmered in a thick gravy-like sauce.

Both vegetarian and non-vegetarian curries have wide varieties. From mutton korma to vindaloo to dal makhni to simple stew-like basic Indian curry, the role of curries is omnipresent in Indian culinary traditions. In fact, curries are the edifice of Indian cooking. Cumin, chilly, turmeric, and coriander are some

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of the common spicy elements of Indian curries. The other popular spices in Indian curries are ginger, clove, cinnamon, cardamom, garlic, fenugreek, caraway seeds, and saffron among others.

Myriad spices are used in various curries in various combinations. In India, spices are grind and then cooked in ghee or oil.

Lime juice, tomatoes and tamarind are also often added to prepare Indian curries, which facilitate to endow them with great sour taste. As yogurt also has a role in most of the Indian curries, they are not generally unhealthy, as commonly perceived to be. And of course, Indian curries’ wonderful taste and variety have contributed to their global popularity. Sometimes, cream and dry fruits are added to make the curries rich. Often herbs are used to garnish the Indian curries or to season them.

Sometimes herbs also lend aroma to the curries, though their role in Indian curries is not major but subsidiary, unlike that of in Thai curries.

As discussed before, Indian curries reflect awesome varieties and could not be treated as a homogenous culinary entity. Like its languages and customs, the curries in India also differ from region to region. For example, the curries from Andhra Pradesh are drastically different from the curries from Punjab.

Even within the state of Andhra Pradesh the curries are likely to differ in terms of taste and flavour across geographies. In the Telengana region of the state, the curries are flavoured with spices like clove, cinnamon, anise and bay leaf, whereas in the coastal region of Andhra Pradesh curries are flavoured with coriander powder, cumin seeds/powder, black pepper powder, red hot chili

Dec-Jan ’13

COVER STORY peppers /powder, asafetida, ghee, fenugreek seeds, curry leaves and turmeric. The coastal Andhra Pradesh has an impressive array of curries comprising vegetables and a few curries made from meat.

Shredded coconut paste or coconut milk is the characteristic of the curries from Kerala. Mustard seeds, sliced red chillies fried in hot oil, onions and curry leaves are the other common elements of the curries of Kerala. The non-vegetarian curries of Kerala are heavily spiced.

Cinnamon, cardamom, ginger, clove, garlic, green and red peppers, coriander, and turmeric are some of the important spices of Kerala cuisine.

Curries from Bengal and Orissa have great influence of mustard seeds and poppy seeds. Bengalis have a long love affair with fresh fish and sea food, and a great many curries are tailored in Bengal’s culinary traditions to bring the best of taste from these food products.

The hilsa curry with grind mustard seeds, and prawn curry with influence of coconut milk and mustard seeds are all time Bengali delicacies, which if promoted well, can match the popularity

Dec-Jan ’13

of the best of the curries of the world.

The curries from Maharashtra, which include vegetarian curries, meat curry, chicken curry, and fish curries, range from mildly spicy to very spicy. In western Maharashtra, the spice content of curries is high, and does have infusions of groundnut powder. The curries from the Vidarbha or the eastern region of Maharashtra are also spicier than those of coastal Maharashtra. The curries from the Konkan region of Maharashtra, which is the coastal region of the state, have extensive use of coconut along with spices.

Taambda rassa (red curry) and pandhra rassa (white curry) of chicken and mutton from the city of Kolhapur of

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Maharashtra and the varhadi rassa(varhadi chicken curry) from the Vidarbha region are some of the delectable curries from the state of Maharashtra. The coastal region of Konkan is famous for its fish curry.

The highlight of the curries of Goa is vindaloo, which generally happens to be a spicy dish of lamb and chicken where potatoes are being frequently used. The name vindaloo has a Portuguese origin and signifies a combination of vinha d’alhos or wine (vinho) and garlic (alho).

Vindallo in its authentic form should be a combination of wine, garlic and Indian spices, but many Indian varieties of vindallo add vinegar instead of wine.

Originally, meat used in vindaloo was the pork meat. The introduction of potatoes in this curry dish was an Indian influence, and came much later. Today vindaloo from Goa has attracted popularity in the Great Britain and the US. Besides vindallo, Goan Fish Curry is another famous curry cuisine from Goa. Gujarat too has a number of vegetarian curry dishes, where gravies are based on buttermilk or coconut milk.

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COVER STORY The main ingredient in these dishes does vary. It can be brinjal, potatoes, okra, tomatoes, and other vegetables too.

Besides these there are kofta dishes. Then there is undhiyu, a culinary specialty from Gujarat, which happens to be a spicy, wet mixed-vegetable casserole cooked in an earthenware pot. This broth is often enjoyed during the winter months.

Besides a blend of dried spices or a paste of a combination of spices, desi ghee, butter and cream play important roles in the curries from Punjab, as do garlic, ginger, onions and tomatoes. In fact, these four vegetables play the role of base in the curries from Punjab.

Maha Di Dal and Sarson Da Saag are the famous curries from Punjab. Rogan Josh is another famous non-vegetarian curry dish of India, which has originated from the state of Jammu & Kashmir. This is a lamb curry with the

gravy exuding a reddish hue. An amalgamation of Kashmiri chillis and an extract from the red flowers of the cockscomb plant (mawal) are responsible for the reddish colour of this delectable curry dish. Goshtaba, which compriss of large lamb meatballs cooked in yoghurt gravy, is another famous curry dish from this troubletorn and beautiful state, which occasionally graces the western restaurants.

Today curries have transcended all borders and are popular in not only Pakistan, Sri Lanka, and Nepal, but also in China, Japan, Burma, Indonesia, Malaysia, the Philippines, Thailand, the UK, the US, and the West Indies. Curry is one of the most loved dishes in the world. The inherent flexibility of curries probably reflects the pluralistic legacy of India. Most of the countries where curries are loved have developed their own recipes of curries.

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Add the spices Add the masala paste and stir for a minute.

Add the remaining ingredients Add the tomato and tomato purée and stir for a minute till thoroughly combined.

Pour in the water and bring to a gentle simmer, stirring constantly.

Taste the sauce and season with salt if necessary.

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few seconds and then remove. Add the onions and cook while stirring, until brown.

Cook the chicken Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender.

Check this by piercing the chicken with a sharp knife. If it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either one small tin of coconut milk or one medium sized carton of yoghurt. Mix well and simmer for another five minutes.

Place the chicken on a serving dish, garnish with coriander leaves and serve.

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3 chicken breasts 4 tbsp olive or groundnut oil 5 cardamom pods 5cm cinnamon stick 1 1/2 onions 2 tsp fresh ginger, minced 2 tsp garlic, minced 1 tsp cumin powder 1 tsp coriander powder 1/4 tsp turmeric powder 1/2 to 1 tsp cayenne pepper 1 tbsp paprika 1 tsp garam masala powder 1 large tomato 1 tsp tomato purée 150 ml water Salt to taste Yoghurt or 1 tin coconut milk, if desired Fresh coriander to garnish Method Chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Put the oil into a pan over medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a

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Chicken Tikka Masala Ingredients

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Goan Fish Curry Ingredients Fish — 500gm Red chilli powder — 1 tbsp Turmeric — 1 tsp Cumin seeds powdered — half tsp Coriander powder — 1 tbsp Coconut grated —2 cups Tomatoes chopped— 1 Green chillies —5 Curry leaves — 2 sprigs Tamarind— 10 gm Salt — To taste Oil — 2 tbsp Method Clean and cut fish into slices, wash well; smear with salt and a little turmeric. Soak tamarind in a little water to extract the pulp. Chop tomatoes. Slice onions. Roast and grind red chillies, turmeric, cumin and coriander.

Grind coconut to a fine paste and mix with the spices. Heat oil in a pan, fry onions, and add the split green chillies and coconut paste. Fry for three minutes. Add the chopped tomatoes and three cups of water. Add fish, tamarind pulp, curry leaves and salt.

Simmer till fish is cooked.

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RECIPES

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Dec-Jan ’13

BUSINESS

Adding Value to F&B 2012 marked the 100 year anniversary of vitamins. Today, people are more health conscious and as a result of that several health products are finding favour with the processed food and drink manufacturers. Ashok Malkani finds that in this backdrop, the food ingredient/additive sector has potential for buoyant growth. According to a research network, global sales of food additives were estimated at around $24.5billion in 2010 with a forecast future growth rate of 2.5 percent per annum. The future for the industry — globally as well as in India – seems to be bright, but not without its share of challenges.

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o food can survive without its ingredients. Yes, even naturally obtained food like apple or banana or mango has their ingredients. Without food additives, food can survive, but may not be as tasty, or as attractive looking, or as nutritious or remain as fresh after a long period. Food additives add attributes to food items. Food ingredients which are not additives also can impart these above mentioned attributes to the food items. In fact, food additives are also ingredients of food items in the market, that is they are part of the final food products that are being sold in the market, but though every additive is an ingredient

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but not every ingredient is an additive.

Food additives can be both direct and indirect. Direct food additives are those additives which are intentionally included during preparation or processing of a food item to serve a specific functional purpose or some functional purposes. Direct food additives can be defined as ingredients which are incorporated into food items in small dosages to influence their properties in some desired way, which in turn is expected to positively impact those food items’ quality or marketability at the final stage, when they are presented before the market.

The indirect food additives are those which unintentionally migrate into the

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food products during its growing, manufacturing, processing or packaging stage. Here in this piece, we are primarily dealing with direct food additives only.

Not Additional, but Integral One must realise that food ingredients/ additives are a critical part of food & beverage industry and are used for maintaining quality, consistency, taste, aroma and texture of the food & beverages. Food ingredients/additives can also facilitate in processing of the food items or enhance their health quotient which helps to preserve or increase the nutritional quality of those food items.

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The health element of food ingredients and additives is not recent, though now their role in healthy food has gained market momentum. For example, the addition of iodine in salt is not new, and it has led to prevention of goiter to a great extent. Similarly, the addition of Vitamin D in milk has greatly helped in countering the emergence of rickets, and niacin in bread has kept the disease of pellagra in check.

Food additives also help in preserving the food products by significantly delaying the deterioration of food products and their consequent spoilage. We can very easily gauge the role of food additives in F&B business. Without the use of food additives the bottom lines of many F&B industries would have gone fast downhill. Food additives like flavouring agents, colouring agents or artificial sweeteners also help to make the food look and smell more appealing and taste better. Overall, without food ingredients and additives we cannot imagine our present day F&B industry.

Additional History Here it deserves a mention that the use of food additives is not new in the history of mankind. In fact, the use of food ingredients/ additives were there before the dawn of civilisation. Fire was probably the first additive, which helped to cook the early man’s hunted meats, thereby making them more edible than before. Soon salt followed, when people realised that it can enhance the taste of food and also facilitate in its preservation.

The use of cloves in hams to prevent bacterial growth has been a feature of the ancient times. The use of food colours and seasonings can be dated to the ancient Egyptian civilisation. Spices and condiments were important items of trade since the ancient ages. Mustard was a popular condiment in Europe of the middle ages. In fact, the search for spices inspired many explorations during the medieval period. However, then the food ingredients/additives industry was neither as big nor as organised; nor as sophisticated and mechanised, as it is now in the nascent stage of the twenty-first century.

The Right Usage The ingredients/additives in food & beverages can take the form of preservatives, food colours, emulsifying and stabilsing agents, enzymes, artificial sweeteners, flavours, dietary fibre, omega fatty acids, antioxidants, nutraceuticals, probiotics and prebiotics, vitamins and minerals, among others. Most of the food ingredients are derived from natural sources, but some of them can be prepared synthetically as well. For example, food additives such as preservatives, artificial sweeteners, and a few flavours can be derived synthetically.

However, food additives, though can improve the marketability of processed food items, should not be indiscriminately used. “There are some guiding principles for the use of food additives. They should be justified for their technological effectiveness and purpose. They should be safe for use. There should be maximum adequate levels,

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BUSINESS

absolutely necessary levels of usage and ADI (Acceptable Daily Intake) properly evaluated while considering their safety and permitted usage levels in foods. They should not be added with the intention of misleading consumers about quality. They should also not significantly affect adversely the nutritional quality of food products,” stated GM Tiwari, exChairman, Protein Food & Nutritional Development Association of India, Mumbai.

According to Tiwari, “Any new additive before approving must undergo rigorous toxicity studies, including acute and chronic studies involving biochemical evaluation, teratogenic studies, reproductive studies, besides the LD50 tests.

However, exposure assessment is very important in determining the risk involving any additive under the modern practice of determining safety.

The risk analysis, adopted nowadays, involves risk assessment, wherein the

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hazard is identified and characterised.

Exposure is assessed and thus risk is characterised,” disclosed Tiwari.

The Healthy Wave Growing consumer interest towards healthy diet has fostered the development of several entirely new food ingredients/additives over the last three to four decades. As conventional recipes for healthy eating have emphasised on fat and sugar reduction in the diet, there has been a trend of emergence of fat replacers and sweeteners.

Many hydrocolloids are used as fat replacers and they have gained currency from consumers’ growing disinterest towards fat and sugar consumption. The rising demand for functional food has given a fillip to the functional food ingredients market too.

Omega-3 fatty acids and phytosterols, probiotics and prebiotics are now in vogue in the functional food ingredients’ market. The demand for

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functional food products has also led to more and more food items being fortified with beneficial vitamins and minerals.

One can say that the changing lifestyles and increased disposable incomes have led to the market need for functional food products in select pockets of urban India, which are often fortified with new-age healthy ingredients. They offer functional health benefits over the basic nutritional value of the given foodstuff.

Over the long-term, the health ingredients/additives market in India, which is characterised by probiotics/ omega fatty acids, is expected to witness rapid development, largely as a result of greater consumer exposure to imported health food products.

The Impeding Factors Although the food ingredients/ additives industry in India has great promise, at the same time, it is also bogged down with several impediments. According to Aditi Basu, the Senior Consultant at Capgemini, they are “Lack of commercial-scale cultivation of raw materials which leads to low yield in terms of quality and quantity, is a major constraint.

This, in turn, fails to attract new investments in this sector.”

Furthermore, according to her, “Lack of a centralised regulatory system at the farm-gate level and the presence of too many middle men is a major problem in raw material sourcing since it is too scattered and leads to traceability issues.”

Aditi also expertly noted that the “Paucity of a cold storage infrastructure and also the scarcity of an upgraded

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BUSINESS demand for further processed foods experiencing impressive growth in these regions.

Influencing Facets Today, several factors are influencing the multi-billion dollar food ingredients/additives market. Besides availability of affordable raw materials, cold chain infrastructure, regulatory approvals, etc. the concerns for food safety, the health and nutrition factor of the food ingredients/additives, especially in the context of the growing precedence of lifestyle diseases like diabetes and obesity, and most importantly, the research & development are among the factors

logistics and transportation system for perishable goods lead to substantial wastage of agricultural produce, adversely affecting the food ingredients industry.�

In fact, there is no denying the fact that poor cold chain infrastructure which results in huge wastage of agricultural produce has impeded the food processing and hence the food ingredients sector of India to harness its full potential. Moreover, if the food processing industry of the country does way with the middlemen and endeavours to procure its raw materials from farmers directly as a rule, then they would get their ingredients at much lesser price. This would in turn give a fillip to the food ingredients sector. The modernisation of supply chain infrastructure with fewer middlemen in agriculture sector is the need of the hour.

Market with Potential Today food ingredients and additives represent a global, multi-billion dollar market, dominated by additive categories, including flavour and flavour enhancers, hydrocolloids, acidulants, and emulsifiers. The global market for food additives are expected to reach a whooping figure of $37.7 billion by 2018.

The global market for food and drink ingredients was estimated to be $30billion in 2010. During 2011 it is believed to have escalated to $39billion. The market is set for

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further growth as the demand for innovative ingredients increases.

According to Aditi, the Indian market for food ingredients/ additives was approximately $500 million in 2008, which accounted for a small section of the global market. However, the potential for Indian food ingredients/additives market is huge.

Particularly, in the backdrop of impressive growth of the processed foods market in India, the future of food ingredients’ market seems bright.

Presently, the food processing industry in India is growing at 6-7 percent per annum.

The fast expansion of food ingredients market is in tandem with the growth in the market of processed food & beverages. With the growing demand for processed food and drinks, more and more innovative ingredients are emerging in the F&B industry. The processed food products generally need higher levels of additive-style ingredients than the unprocessed foods, in the way of preservatives, flavours, colours, etc., which makes ample room for innovation exercises.

What is more relevant in the Indian context that for the food additive suppliers the emerging markets of Asia and Latin America are gaining increasing importance, with the

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guiding the market size of the food ingredients/additives for the near future. Globally, the demand for more complicated food ingredients by food processors is also fostering the demand for food additives.

The market size for food ingredients/additives is expected to only grow in our times when economics permits and lifestyle demands greater role for processed food products, but those food ingredient and food additive manufacturers who would be able to successfully channelise these abovementioned factors towards healthy revenues are only expected to survive the increasing consumer demands and also the demand of competition prevailing in this fast evolving market.

In the Indian context, one can say that besides considering the above-mentioned factors, the adoption of more sophisticated food processing methods, and restructuring of food processing companies are also needed to evolve the food ingredients/additives market. In this regard, proactive public-private I participation is called for.

Dec-Jan ’13

F E AT U R E

Brewing a Success Story

By Swarnendu Biswas

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fter its success in Ludhiana, The BrewMaster has arrived in Delhi.

In Ludhiana, the brand has its presence in the form of a pub cum microbrewery cum fine dinning restaurant, spread across 10,000 sq. ft.

Though the facility in Ludhiana came into being only in September 2011, it is already destined to be a success story.

The BrewMaster, however is not your run-of-the-mill brand; it contains many sub-brands within itself. Its fine dinning restaurants come under the brand of The Mix, its banqueting and party options are catered to by Happenings, Chaos embodies The BrewMaster’s night club and lounge, and Terrazzo reflects its sky bar options.

The BrewMaster and all its associated brands are a part of the Humble Hospitality Group. The group first forayed into the happening realm of microbreweries and stand-alone restaurants about one-and-half years ago with its first outlet at Ludhiana, which has been soon followed by the Delhi outlet.

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The Mix is Happening The BrewMaster’s Delhi outlet, which is located within the glitzy in-vironment of Moments Mall in Kirti Nagar, became a part of the West Delhi’s F&B landscape as recently as November 2012. The bar license for the classy

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outlet embodying sleek and yet rustic decor, which has presently a 90-cover multi-cuisine restaurant(The Mix) and one banquet hall(Happenings) within its ambit, was awaited at the time of writing the piece. After the bar license comes into effect, on weekend nights

Dec-Jan ’13

The Mix would transform into a Chaos, quite literally, as hip and happening music would complement the high spirits. Yes, after the outlet gets permission to serve alcoholic beverages, on weekend nights the multi-cuisine fine dining restaurant would transform itself into a nightclub, with partying spirits reigning through the ambience.

The multi-purpose F&B facility is spread across 11,000 sq. ft. out of which the multi-cuisine fine dining restaurant spans across 3000 sq.ft area. It is situated on the right side upon entering The BrewMaster. The Mix offers delectable renditions of varied cuisines from across the globe, which are expected to cheer the souls of food connoisseurs. Each of its tongue tickling recipes is skillfully prepared in its own authentic way. The live Teppanyaki grill at the fine dining restaurant can further induce the appetite of the guests.

The restaurant boasts of an elaborate and intricately tailored a la carte menu during weekdays, which include European, Mexican, oriental, Mughlai and Punjabi delicacies.

The Mix at Delhi operates from 12 noon to midnight. Here an average a la carte meal for two costs about Rs.1000, if one excludes the taxes. Over weekends, the restaurant offers a lavish buffet spread of various cuisines along with live Teppanyaki dishes and mouth-watering desserts. It sounds unbelievable that this weekend buffet cost for an individual guest is only Rs.499 plus taxes.

Besides these, on weekdays The Mix offers an extremely affordable ‘Lunch Munch Buffet’ to satiate the afternoon hunger. This buffet offers a tempting selection of over 12 Continental items including pizzas, pastas, salads, soups & sandwiches.

Designed for the Brewery However, the Delhi outlet doesn’t have a microbrewery at present. “As the Delhi government’s excise policy doesn’t allow microbrewery within restaurants at present, we are keeping expansion in that direction on hold, presently,” explained Anuj Mahato, the General Manager of the Delhi outlet of The BrewMaster, while indicating the management’s interest to start a microbrewery within premises of the Delhi property as soon as the state government’s regulations regarding this become liberal enough to legalise such an endeavour. The area demarcated for the proposed microbrewery at the Delhi facility is very much visible to the guests. And the ambience of the property is also perfect for the microbrewery to be installed.

“Normally breweries are installed in run down places, having exposed bricks, texture paints, various levels in ceilings, odd niches, etc. What we have tried to do was to incorporate these details while providing the comfort of new-age dining,” explained Pankaj Giroti, the Chief Executive Director, The BrewMaster.

The décor of The Mix at Delhi already exudes the charm of traditional breweries from Germany. The interiors of The Mix is characterised by leveled sitting, exposed brick at odd places, niches in walls, and small comfort zones, which together lends a rustic appeal to the place, amidst its sophistication. “In order to achieve these, we had to incorporate the appropriate finishing. We used veneer final finish which gives effect of burnt wood, kept the sand stone on floor slightly under polished to give an old look, and used slates on wall to achieve

Dec-Jan ’13

Hammer Food & Beverage Business Review

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F E AT U R E exposed effect along with mdf jaallis to create comfort zone,” elaborated Giroti.

The warm décor and the awesome variety of wonderful F&B options at the property are geared to attract an impressive stream of discerning crowd.

“Already The Mix at Delhi is attracting 150 footfalls per day on weekdays, and 300-350 footfalls on weekends,” informed Giroti.

Tastes for all Seasons “In terms of beverage options, The Mix will have something to offer for everybody,” averred Mahato, as I sipped on the warm light creamy chicken soup.

“When the bar license for the outlet becomes a reality, which in any case is expected within the coming weeks, the complete The BrewMaster drinks menu will be served; which include the refreshing and gourmet in-house cocktails/mocktails, along with an extensive selection of both IMFL and imported spirits and liquors,” proffered Giroti.

One of the delights of the main course at The Mix experience at The BrewMaster’s Delhi property is the Surf n Turf. It has tender lamb chops, tiger prawns & chicken breast served on the bed of exotic vegetables. While having the delicious experience I was wondering whether the Surf n Turf experience was more sumptuous or more filling. I came to the conclusion after the meal that it is both.

Overall, the impressive range of oriental delicacies like the Beijing Lamb, Malaysian Chicken Satay, Prawns in White Garlic Sauce and many others at The Mix is amply complemented by its

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The Group’s Vision

Sartaj Singh Sahni

Hawaiian Pizza, Norwegian Salmon Stick, Greek Salad and several other occidental F&B offerings. And they are spruced with authentic Mughlai tastes, and aromas from Punjab The flexibility of the dinning options at the outlet can be gauged from the authentic butter chicken and naan, which followed the Continental spread of Surf n Turf. Though I was full, I tasted the authentic delicacy from Punjab and it tasted among the better butter chicken dishes that I have had eaten so far. To test their gastronomic repertoire, I asked for a very Indian dessert of gulaab jamun and promptly got a warm dish of this traditional Indian sweetness.

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Sartaj Singh Sahni, the Director of The BrewMaster, informed me that The BrewMaster brand is all set to expand its presence in Jalandhar too, in February 2013. “It would be a 14,000 sq.ft. property, having a 90-cover restaurant with two live kitchens. Of course, there will also be a microbrewery and two banquet halls within the facility,” confirmed Sahni. The banquet halls will cover an area of 1250 sq.ft.

“The Humble Hospitality group’s major focus will remain in tier-II & tierIII cities. The group is also under the process of awarding franchises of The BrewMaster and its associated brands, both at home and abroad,” concluded Sahni. The group’s business focus on tier-II and tier-III cities with their comparatively affordable real estate as compared to the metropolitan cities, and with their huge untapped potential of eating out possibilities seemed a wise and savvy business decision.

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Dec-Jan ’13

AGRI

Soya: A Healthy Substitute Soybeans belong to the legume family and are native to east Asia. They have been an important protein source in the orient for millions of people for over five thousand years.

Soybeans have been in the western world also, since the 20th century.

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oybeans can be grown on a variety of soils and a wide range of climates, ranging form tropical Brazil to the snowy island Hokkaido in the north of Japan. As soybeans mature in the pod, they ripen into a hard, dry bean. Although most soybeans are yellow, there are also rare varieties in black, brown or green.

High yield — A given area of land planted with soybeans can produce much more protein than land planted with other crops, or if the land were used to raise cattle.

Storing soybeans — Green soybeans (edamame) should be refrigerated and used within two days. Frozen edamame can be kept for several months. Dried soybeans may be kept in an airtight container for a long period of time.

Cooking soybeans — Soybeans can be cooked and used in soups, sauces

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and stews. To prepare two cups of soybeans for cooking, soak in about six cups of water for six to eight hours. Soaking shortens the cooking time and improves the texture and appearance of the beans. Drain, rinse and cook soaked soybeans in about six

cups of fresh water. Don’t add salt at this point or it will delay the softening of the soybeans. Pressure cook for about 40 minutes, then the beans will become tender. When cooking soybeans, make it worth by cooking two or three times what is needed and freezing the rest for later use.

Protein source —Whole soybeans are an excellent source of protein (soybeans contain on average 37percent protein) and dietary fibre.

Soy protein is the only vegetable whose protein is complete. Soy protein has attracted a lot of attention recently due to its ability to lower LDL (bad cholesterol) levels.

Soy Protein Soy protein has been used since 1959 as ingredients for its functional properties in a variety of foods such as salad dressings, soups, vegetarian

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Dec-Jan ’13

foods and meat imitations. The functional properties of soy protein are emulsification and texturizing. Recently the popularity of soy protein has increased mainly due to the health benefits of soy protein. It has been proven that soy protein can prevent heart problems.

In the US a soy protein health claim is allowed under the following conditions: • One serving must contain at least 6.25 grams of soy protein.

• One serving should contain max 3 grams of fat, unless the product consists of or is derived from whole soy and contains no fat in addition to the fat inherently present in the whole soy.

• Less than 1 gram of saturated fat which should represent maximum 15 percent of total calories.

• The serving should contain less than 20 milligrams of cholesterol.

• The food should be low in sodium: less than 480 milligrams for an individual food, less than 720 milligrams for a main dish and less than 960 milligrams for a meal product.

There are three types of soy protein products: Soy Protein Isolate Soy protein isolate is the most refined form of soy protein and is mainly used in meat products to improve the texture and eating quality. Soy protein isolates contain about 90 percent soy protein.

Soy Protein Concentrates Soy protein concentrate is basically soybean without the water-soluble carbohydrates. Soy protein concentrate contains about 70 percent of soy protein.

Textured Soy Protein Textured soy protein, often called TSP, is made from soy protein concentrate by giving it some texture. Textured soy protein is available as dry flakes or chunks. Textured soy protein keeps its structure when hydrated. Hydrated textured soy protein chunks have a texture similar to meat.

They can be used as a meat replacement or can be added to meat. Textured soy protein contains about 70 percent of soy protein.

Soybean Oil Soybean oil is widely used oil and is commonly called ‘vegetable oil.’ Soybean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general.

Soybean oil does not contain much saturated fat. Saturated fat causes heart diseases and is mainly found in products from animal origin. Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods.

Soybean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity.

Soybean oil has normally a shelf life of one year but it is better to store the soybean oil only a few months at room temperature. Soybean oil should be stored in a dry and dark place. It should be stored away from heat and in order to keep soybean oil for longer periods it should be kept refrigerated.

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PROFILE

Oils for Health

By Ashok Malkani

The belief that oils and fats are harmful is a misconception. In fact, according to Prakash Chandra, Director, Kamani Oil Industries Pvt. Ltd. they play a vital role in nutrition. He avers that they are the most efficient source of food energy. Though excess of fat was considered as a culprit for many lifestyle diseases, right quality and quantity of fat is required for normal functioning of body, he stated. Speaking about his company’s products, he stated that they are trans fat free. The excerpts from the interview with him follow: and feeling of satiety.

Furthermore, oils/fats are the most efficient source of food energy. Each gram of fat provides 9 calories of energy for the body, compared to 4 calories per gram for carbohydrates and proteins.

Fats/oils also help the body use vitamins i.e. they act as carriers for oil soluble vitamins like A, D, E, and K. There are more benefits of fat. Many of the vital organs, especially the kidneys, heart, and intestines are cushioned by fat that helps protect them from injury and hold them in place. Hence oils and fats form an integral part of any healthy and balanced diet.

You claim to be India’s leading specialty oils & fats manufacturer. What are these products and what are their benefits as compared to oils manufactured by other manufacturers?

Kamani Oil Industries Pvt.Ltd. is one of the leading manufacturers in the field of specialty oils and fats in India. We are FSSC 22000 certified which includes ISO 22000 and HACCP principles, hence we have a very rigid quality assurance system in place. Our products are Halal and Kosher certified.

The company is dedicated towards providing highest quality oils and fats and has a wide range of products for specialised applications, for the food, pharma, cosmetic and nutraceutical industries. Our product range includes a whole range of specialty vegetable oils, hydrogenated vegetable fats (vanaspati and bakery shortenings), margarines, dairy fat replacers, confectionery fats and exotic butters. We have now introduced trans free range of products for the food industry.

We have a state-of-the-art production facility which has been constantly upgraded to ensure production flexibility. The products are manufactured under hygienic conditions and we follow strict GMP principles.

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The effects of fats and oils are believed to be not beneficial for health. Do you ascribe to this view? If yes, then how will you convince the users to consume your products? If you do not believe that this is true then please state your reasons.

Oils and fats play a vital role in nutrition. They also play an important role in food preparation by enhancing the food flavour, adding mouth-feel, texture, and conducting heat during cooking. It also provides eating pleasure

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Kindly give some glimpses of the range of products that your company has come up with for catering to specialised applications for the food industry?

We have a whole range of trans free products for different applications like bakery, confectionery, nutraceuticals, ice cream/frozen desserts, snack food, hotel/ catering, and sweet meat industry.

For the bakery industry, we have developed a premium trans free aerated bakery shortening K-Lite, which is a multi-purpose and multi-functional fat.

It can be used in cakes, biscuits, cookies and butter cream icings. For the snack

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PROFILE food industry, we have developed special culinary oil —Foodlite — which can be used for multiple frying and can be used as cooking oil too. In the confectionery segment, we have a whole range of cocoa butter substitutes for different applications – compound chocolates, centre filling and enrobing.

For the frozen desserts, we have a trans free vanaspati (Koolex) which is dairy fat alternative. Dairy fats contain trans fats and cholesterol whereas Koolex is cholesterol free and trans free.

Your advertisements claim that your products provide better health benefits of zero trans fat and zero cholesterol. Doctors, on the other hand, state that no oil can be without fat and hence be cholesterol free. Could you please throw some light on this ongoing debate?

All vegetable oils and fats being plant based do not contain cholesterol. Only animal fats and dairy fats contain cholesterol as well as trans fats. Though excess of fat is considered as culprit for many lifestyle diseases, right quality and quantity of fat is required for normal functioning of body. Apart from being a source of energy, fat acts as source of essential fatty acids and supply fat soluble vitamins. A diet very low or high in fat may not be optimal for good health. It is very important to choose the correct type of fat. Intake of fats also affects the blood cholesterol levels which are directly linked to heart diseases, the most common being the coronary heart disease or CHD. There are four basic types of fats you need to understand: monounsaturated fats (MUFAs), polyunsaturated fats (PUFAs), saturated fats (SAFAs), and trans fats. MUFAs and PUFAs are good fats; trans and to some extent, SAFAs are bad fats. SAFAs raise HDL (good) and LDL (bad) cholesterol levels. MUFAs lower LDL (bad) cholesterol and maintain HDL (good) cholesterol. PUFAs reduce levels of LDL (bad) cholesterol, but too much of PUFA can also lower your HDL (good) cholesterol. Trans fats, which are formed during the process of hydrogenation, tend to increase the LDL level which is the bad cholesterol and decrease the good cholesterol. The decrease in HDL( good cholesterol ) may lead to cardio-vascular diseases (CVD).

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Kindly give a brief account of your R&D infrastructure, which helps you to manufacture quality products

We are a research-oriented organisation and our prime focus is health, nutrition and innovation. To maintain our leadership position in the industry we are constantly working towards acquiring a deeper knowledge of the oil molecule. Our aim is to create value by producing technically superior products. We have a fully equipped application centre with facilities suiting customer requirements. We have a food innovation lab, which is a knowledge centre to facilitate development and cocreation of products with our customers.

Our in-house R&D is equipped with pilot plant facilities for developing and optimising the existing processes in terms of reducing capital and operating costs. I may add that our R&D has been recognised by the DSIR (Department of Scientific and Industrial Research), Government of India.

Over the years, we have developed some highly innovative products like KLite, Foodlite, and Sweetjoy.

Why would the bakers prefer K-Lite?

In the current scenario, bakers use different fats for preparing different bakery products – cakes, cookies, cream, biscuits, etc. The bakeries have to keep an inventory of all these fats which becomes very cumbersome on usage.

There is a possibility that a wrong fat might be used in the final formulation.

This is a practical problem which the bakers are facing. We have been closely working with the bakers to understand their specific requirements and needs.

After a lot of experimentation and research, our R&D team has developed K-Lite – a trans free aerated multipurpose and multi-functional bakery shortening, which can find application in various bakery products. It performs better than any commercially available margarine or bakery shortening.

Today it is preferred over margarine because margarine contains 82-84 percent fat, the rest is water and other additives. The shelf life of margarine is less as compared to the shortenings which are 100 percent fat. Margarine is also prone to microbiological deterioration, is generally more expensive, and may also

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contain trans fats.

What would you say are the strengths of your company?

Our commitment towards quality and customer service is one of our major strengths. It has helped us become the leading supplier to the major food processing industries. Our other strengths include our infrastructure, our research & development, and our sales and technical support.

Which are the industries that your company caters to? Please elaborate.

We cater to the FMCG companies in varying segments, which include confectionery, bakery and general food industry, frozen desserts, pharma and nutrition, food chains, cosmetics and personal care, etc.

Some of the companies using our products are: Nestle, Cadbury (now Mondelez), Britannia, HUL, ITC, Parle, Heinz, General Mills, Amul, Vadilal, Cipla, GSK, Abbott, Raptakos, Dominos, Pizza Hut, KFC, Amway, Godrej, Loreal, Marico, etc.

Your company claims that it is able to tailor-made products for specific requirements. Can you elaborate on this? What specific requirements do you cater to…and how?

Our unwavering commitment and our experience of working closely with our valued customers help us to customise our products to meet their distinct requirements. We can tailormake fats for any special end-use applications. We are regularly updating ourselves on the technological innovations happening around the world and are actively working on providing healthy solutions to our customers.

At Kamani Oil Industries, our endeavour is to constantly innovate and improvise our products to provide true value to our customers. We keep educating ourselves on all nutritional aspects to provide healthy oils and fats to the consumers.

We take pride in associating with our consumers as solution providers and are involved with them to help them enhance the nutritional and taste profile of their end product.

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M E AT

Of the Sheep T

he features of a goat’s and that of a sheep’s meat are almost similar and are not readily identifiable from a layman’s point of view. Sheep’s meat is considered best when it is young. Lamb meat, to be specific, is referred to as the meat of young sheep.

It is also more expensive and has certain taste, which is sometimes not acceptable locally.

The word mutton is used for the meat of grown up sheep and goats, usually after they achieve the age of one year or so. “In the Indian context, as far as the independent and small restaurants are concerned, it is considered as ‘understood’ from the customers’ perspective that wherever lamb is mentioned in the menu, it is the goat meat and not the lamb meat.

However it is interesting to see that in restaurants of hotels, goat meat is served wherever lamb is mentioned, with few exceptions,” asserted a renowned Chef.

Meat Specifics Lamb and mutton are graded by two grading systems: quality grading and yield grading. The purpose of the grading is to facilitate in ranking of the lamb, both as live animal and as meat product. Using the grading systems, products can be more easily priced and marketed according to given values.

Quality grades help in distinguishing the predicted palatability of the meat product. Yield grades determine differences amongst carcasses between the amount of proportional trimmed meat in comparison to fat and bone in the carcass. There are five yield grades, between one and five. The lower the

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yield grade the better, as this means that the carcass most likely exhibits more of meat as compared to waste (fat, bone, unused by-products).

The fat content of sheep meat imparts it with a particular taste for which it is savoured all over the world.

In the process of ageing, the chemical composition of the meat changes slowly and the texture becomes more tender.

Taste Quotient The Indian meat market, even after vegetarianism revolution, has remained at a moderate level with demand not faltering in a significant manner.

Especially in mountain regions, sheep is reared for meat and is one of the preferred ways to counter heat for its meat being hot to counter the chilly weather conditions.

If meat is processed and blast frozen, the quality gets affected only marginally though constant thawing and freezing spoils the meat. Indians prefer goat meat to sheep, as there is a certain degree of negative variance about the quality of sheep meat that can be felt on tasting so.

However, in Indian food preparations we generally use a wide variety of spices and pastes due to which it is often not possible to figure out whether lamb or goat meat has been used in the preparation.

This becomes evident when people in this business give their opinion about sheep meat. Says Shakeel, an employee of a meat supplier, the quality of sheep meat is far inferior to that of goat meat.

He goes on to say that the use of lamb is extensive because it is superior quality meat that is used in various cuisines, both Indian and international. But as

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the lamb grows into an adult sheep, the quality of the meat deteriorates. Goat meat is also redder as compared to sheep meat.

Consumption Pattern Sheep are also reared because they are a source of wool to us. The locals of the regions of Himachal Pradesh and J & K prefer the meat of sheep to goat and similar trends could be found in the regions of north-east India. But, in the plains, goat meat is preferred to sheep meat.

“People are not ready for sheep meat yet. Its consumption is restricted to only lamb for delicacies like kebabs and other roasted meat preparations, primarily snacks,” said an employee of the Karim’s outlet at Delhi’s famous Jama Masjid, who insisted on anonymity.

Actually, there are no prominent preparations of lamb as such, however there are specific regions in the hills which prefer lamb to goat meat. It is also believed that so is the case in other parts of India as well.

Elements According to the conventional style of cookery, the types of cuts from the carcass of lamb are shoulders, legs, breasts, middle neck, scrag end, best end and saddle. In a single carcass the shoulder, leg and breast cuts contain two pieces each.

When we go to a butcher’s shop, we usually see the hanging carcasses of dead animals. “The features of a goat and that of a sheep’s meat are almost similar and are not readily identifiable, from a layman’s point of view,” says a meat supplier to many hotels.

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Dec-Jan ’13

will soon provide a single source comprehensive consultancy on

Food Processing in partnership with

USA

a global leader in consultancy of Food Processing lines This is India’s first such professional consultancy service which will fulfill the longstanding need for acquiring know-how and techniques for a well-organised system of collecting, handling, forwarding and processing of fruits and vegetables.

The development of this industry is in keeping with the Government of India’s “National Mission for Food Processing” with the objective of drastically reducing the enormous wastage of fruits and vegetables in the country.

Foodpro India A Division of Bry-Air (Asia) Pvt. Ltd.

www.bryair.com

RB/BA/1254FCA5

Email:foodproindia@pahwa.com

BAKERY

Points to Ponder for

Start-up Bakeries

By Swarnendu Biswas

R

unning a bakery is a creative and challenging business, whether be it a stand-alone bakery, a retail bakery chain, or industrial bakery operations for that matter.

However, in this feature we are concentrating on the points to be considered for the running of a start-up stand-alone bakery business.

An entrepreneur venturing into bakery business should remember that simply love for baking wouldn’t do, the passion for baking should be complemented with knowledge and expertise if the entrepreneur wants to survive the competition, especially with limited funds. It should do well for her/him and many such entrepreneurs to remember that bakery business has great potential for growth in India, but the competition too is huge.

Location and Costs First of all, as an entrepreneur starting a bakery she/he should be sure of her/his location. That is she/he should be sure that the location where she/he is thinking of starting the bakery business has a need for a new bakery or not, or whether the consumer profile there is suited for the kind of baked products which she/he has in mind or has expertise in producing. If the answer to any of

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these questions is no, the entrepreneur should proceed to another suitable location that is within her/his budget, without thinking twice.

Secondly, it is important to calculate in detail the fixed and variable costs involved in running the bakery operations, especially for the first six months, when the profits are not expected to trickle in. Two examples of fixed cost are the rent of the outlet (assuming the entrepreneur doesn’t own the property where she/he decides to create a bakery) and the depreciation on the bakery equipment or the lease costs on them; two examples of variable cost are the cost of ingredients and human resources or labour.

Though salary is often regarded as part of fixed costs, but since most of the bakeries in India operate in the unorganised sector, it is more pragmatic to assume that human resource or staff or labour costs as variable costs, which can fluctuate according to the production needs.

However, if you decide to cut down your ingredient and human resource costs without discretion, you may end up lowering the quality of your products, which may get your business swept away by the harsh and biting winds of

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competition, to the oblivion. It is therefore advisable to allocate money for quality ingredients and workers before starting the bakery operations, for in bakery business, creativity and ingredients play crucial roles in success.

One may curtail their cost by curtailing their quantity and numbers, depending upon the production needs, but it is not advisable to curtail on their quality, especially in these times when the consumers for bakery products are getting evolved by the day.

Overall, a prudent calculation of day-to-day costs of running a start-up and stand-alone bakery operations can help the entrepreneur to plan her/his would be revenue, pricing and profits better.

The Right Pricing The pricing of your bakery products would not only depend upon your cost of operations, but should also depend on the pricing of the products of your competitors nearby. If you are charging markedly higher for your bakery products than your neighbourhood competitor, even though your products are markedly better than his, there is every chance that his regular consumers would be reluctant to switch from him towards you.

And new consumers would also be tempted to get attracted to your competitor’s products only.

However, both these setbacks for you would happen only if your competitor too produces reasonable quality products. If he produces absolute trash then of course, his regular consumers and also the new consumers may be attracted towards your baked products even at lieu of a much higher prices, but then you cannot always rely on your competitor’s incompetence to start your business.

It is always better therefore to price your products judiciously, while taking into account of not only your cost of production, but also the prevailing price range of your competition nearby. It is because you need to cover your costs and make a healthy profit, but first of all you need your products to be sold.

Minimise Waste, Maximise Fresh However, you can promote those baked products where there is better profit margin over those products of yours where the profit margin is comparatively lower. Display the products where profit margin is higher in a much more attractive way than other items where the profit margin is lower. As a start-up entrepreneur/ baker/ you also need to keep a close watch on the items which you sell the most and also the least in your bakery, and adjust your inventory accordingly to minimise waste. Waste is a great waste of scarce money for the start-up operations.

It is also advisable to display fresh baked goods as this would help shape the first impression of your consumers and potential consumers. The aroma from a freshly baked bread or cake can make a potential consumer into a real one within no time. And in business, like in other facets of life, often first impression becomes a lasting impression, though definitely not the last impression.

Promotion and Innovation It is intelligent for start-up bakeries to offer free samples of their prized products (the products which the entrepreneurs think are expected to be sure shot winners in their consumers’ tastes) in order to garner more consumers. However, the free samples should be small enough to induce the taste and not satiate it, so that interest over the product gets ignited.

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BAKERY In this age, innovation is becoming the key to unlocking the doors to success, and this is more true for the bakery business, where creativity is always held at premium. Therefore, as the owner of a new bakery you should give particular attention to make your products stand out from the crowd. Innovation can be in terms of ingredients, presentation or preparation of products.

If your bakery is located in a reasonably well-off locality of a big city, it would do good if you venture into the domain of designer desserts, which are gaining much popularity in the upwardly mobile metropolitan India. To simulate the ideas or fascination of your clientele into tailor-made or custom-designed cakes and chocolates for them during birthdays and other festivities can help you garner welcome revenues. And you would pleasantly see that if you give something different in terms of look that tastes great too, people are not minding some extra costs.

However, this trend of designer desserts has not caught on in the small cities and towns of India as yet, but even if you are a bakery owner in a small town you can make a beginning in this direction, provided you do not increase the price of your designer products too much in your price-sensitive neighbourhood or society.

Another way of attracting the upwardly mobile and wellheeled crowd is by presenting healthy bakery in these health conscious times. Sugarless cakes and chocolates, and egg less and vegan cakes teeming with fruits and dry fruits can have good market, as would multigrain breads, and pastries with fruit toppings and less cream. Here also however, a point of caution is needed. The bakeries presenting health conscious products are

need both.

However, if your bakery is located in a traditional middleclass area and if you intend to target the consumers with moderate means and old-fashioned tastes, it is advisable not be too funky with your ambience and décor; it may prove to be counterproductive and your would be consumers would be reluctant to come to you by perceiving you to be too costly or high-end. In that case, it is better if you keep your bakery’s ambience and décor simple and straightforward; however innovativeness in products (without hurting the religious sentiments) and healthy bakery options would be appreciated in conservative middle-class areas too, provided if you can keep their price from going berserk.

Themed Products Of course, it is better if you position your bakery outlet as a one-stop solution for the need of baked goods among your consumers and potential consumers. The product range on display should be comprehensive and must include scrumptious Indian snacks too, besides cakes, biscuits, breads, muffins, chocolates, pastries, etc.

However, at the same time, it is also a clever move to update the menu frequently so as to not let the boredom set in among your consumers and potential consumers. This would also facilitate your bakery to stand apart from the competition. Also let the seasonal elements reflect in your offerings, which will help build expectations for your seasonal products in the next season.

Besides that, keeping a theme corresponding with various celebratory occasions and producing a specially designed bakery product according to that theme can also be an exciting proposition for the consumers and potential consumers. For example, rose shaped cakes carrying the theme of love during Valentine’s Day, or decorative candle shaped pastries during Diwali; carrying the theme of enlightenment, can attract newage clientele to your bakery.

Work Culture

more likely to be appreciated in upper middle class and affluent localities for there only the price for these healthy products are likely to be accepted. In middle class and lower income group areas also healthy bakery products could be marketed, but only if they are served with moderate price tags, which of course entails lesser profit margins or lesser quality.

Suitable Ambience Of course, innovation should not only be extended to products, but can also be extended to ambience and décor. If your bakery is located in an upwardly mobile or posh area of a metropolitan city, the ambience and décor should be sleek and somewhat unique, and you need to pay some good amount of money (if it is a loan, its interest would add up to your fixed cost expenses) or invest some quality imagination to achieve this. You often may

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As a start-up, you cannot afford to lose quality production time due to dissatisfied, lazy and inattentive staff. Ensure that your staff remains satisfied and also ensure that you keep only those employees who besides having the requisite professional expertise and the eagerness to innovate are also eager to learn and please their guests. This will help you to get repeat customers. And of course, attention to housekeeping should also be given to maintain a spic and span bakery, embodying good hygiene. This would also attract repeat consumers.

It is not to say that taking account of all these factors will surely make your bakery business a success, but their adherence would definitely facilitate the success of your bakery business endeavour. These above-mentioned aspects are not only important for a start-up stand-alone bakery beginning its operations with limited funds, but also for a retail bakery chain operating in glitzy malls, or a bakery selling high-end products in the cosy and secluded marketing environment of five-star hotels, with its guests being predominantly moneyed people staying or frequenting in five-star properties. But for small stand-alone bakeries, adherence to these factors is all the more crucial for survival, especially in their nascent stage of operations.

I

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BEVERAGE

Syrup Sensations S

yrup, a thick sweet liquid for cooking or table use is a humble mixture of sugar dissolved in water, often flavoured with fruit or other aromatic extracts. However, this very humble preparation is capable of creating some exotic results if used by the right hands, and it can taste so radically refreshing that it helps win trophies and awards for Chefs and Bartenders who know how to handle them.

In an informal manner, the term ‘syrup’ could be used for excessive sentimentality; as almost a derogative term. Used wrongly or incorrectly from the bottle it can turn equally disastrous, ruining perfectly fine ingredients, both in visual form as also in terms of the taste that it brings. Too much or too little is not an option when handling your syrups!

Demand for syrups in the Indian sub-continent has been on the rise, with no sign of abating in the near future.

We are adding them to our cocktails and mocktails and sometimes to fool the little kids into drinking their quota of milk for calcium intake we spike the milk with chocolate, strawberry or other syrups.

Syrups can be added to cocktails with alcohol of choice, mocktails for those who do not care for alcohol and can indeed be infused to those beverages which gives us an energy boost of a different kind — tea & coffee!

The syrups are great infusions for espresso, brewed coffee, tea, granitas,

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smoothies, Italian sodas, desserts or anything else. As a mixer and base for cocktail, mocktail or flavoured drink they have many applications. They all make our culinary life truly flavourful.

This increasing demand for syrups means newer international brands being made available. Most bars boast of vast collection of syrups of every conceivable colour and flavour. Some have natural fruit juice, others just flavourings but each has its own contribution and possibilities. Syrups need to be handled with sensitivity and care for optimum results.

The Colourful Syrups Today’s syrup colours are of various hues and range from the popular bright blue to mint greens; cool pinks to dusky reds and the favourite with many, black currant in varying degrees of purple.

Newer trend is for lighter colours.

Kiwi greens, light and fragile oranges are more fashionable. Watermelon is great in summer and gives a fresh feel. It can be mixed with Bacardi, gin, tequila or any alcohol.

The Taste Changers Few people prefer flavour of bitter almond. Few love the smell of aniseed and follow the trail of absinthe in France to some very seedy bars. Yet someone says some naughty things about the fragrance of the humble coriander and drinks a Bloody Mary only for the roughly torn coriander that floats in favourite bar’s cocktail!

Add a drop of cinnamon syrup to

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dramatically change any smoothie and you instantly make it more for an adult than a child; the innocence of vanilla is pristine, the versatility of it lends itself well. The almond syrup mixes harmoniously with sparkling water, cola, iced tea, coffee, or Pastis. The list of taste enhancing syrup and their application is quite long.

Helpful Pointers for Syrups Always refrigerate your syrups. Hazelnut Martini is good as an after dinner drink and for most people mint flavour would not be unsuitable at the end of the meal.

Pernod is a substitute for absinthe with the wood factor removed. Learn the basics about your syrups and you could experiment confidently. Syrups need to be used with caution and due respect for the sweetness. Bartenders use crushed ice, soda, or water depending on what the customer wants but the proportion of syrup should remain more or less the same.

Burgeoning Possibilities Just as muddled fresh fruits can be used in varying proportions for different possibilities, the syrup makers out there are constantly trying out newer options.

With their research and surveys, most of them are hugely successful. If you want to try your own options or rather potions, go ahead – don’t let the tradition restrict your imagination.

Suggested Mixes with Alcohol of Choice Every bartender should have his

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BEVERAGE favourite syrup concoction. Then be it the garnish or syrup proportions; you can have different results. For starters try & enjoy!

120 ml orange juice 60ml Banana nectar 20 ml strawberry syrup Or 80 ml banana nectar 80 ml pineapple juice 20 ml of apple syrup and 20 ml strawberry syrup Strawberry syrup is delightful with sparkling water, brown ale, lemonade, cold milk, granita or rum in a cocktail.

For almond flavour lovers 40 ml Banana nectar 40 ml passion fruit juice 60 ml fresh lemon juice 40 ml almond syrup 20 ml strawberry syrup The almond syrup mixes harmoniously with sparkling water, cola, tonic water, iced tea, hot coffee, iced coffee, cold milk, or Pastis.

Grenadine syrup adds a wonderful flavour to sparkling water, lemonade, cola, tonic water, cold milk, granita, lager beer, or vodka. The cinnamon syrup is refreshingly novel with cola,

Dec-Jan ’13

tonic water, hot tea, iced tea, hot coffee, iced coffee, cold milk, or rum.

Spiking Your Coffee Hazelnut is the most popular with coffee drinkers for it actually complements the taste and aroma of coffee the best.

Yes, when the first Barista opened up, more people wanted to try the variation of different flavours with their cappuccinos and Americanos and these experimenters have now reached the evolution of having identified their favourites.

Hopefully, with newer outlets being added to the list of coffee cafes, more promotional schemes would make more tastes available for the experimental and discerning clients to try out. A word of caution here: Do identify your favourite coffee and understand its body and aroma before you start experimenting with flavours and syrups. Before appreciating good syrups in your coffee you have to first know a good coffee from a bad or indifferent one. Syrups cannot rescue a bad coffee, though they can enhance and improve a good coffee and make it taste great.

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Disaster Zones If you mix something citrus with a creambased liqueur it will curdle. The same principle applies to contradictory flavours too. Vanilla essence is universally acceptable with most other ingredients, but would be wasted when used with almond flavouring – be it in a drink or food item. Never mix great quantities when experimenting. On a small scale, trying out at a single cocktail level is easier to rectify rather than a whole pitcher of punch with alcohol and syrup.

If you are asking a bartender to make you a cocktail that he has never tried before, ask for his/her opinion. Most likely they know the possibility of tastes that would clash. Before you mix two fruit syrups in the same drink or dessert, think if you would mix those fruits in a plate. If the answer is yes, go ahead and try; if your mind tells you a big NO, tread with care and caution.

Respect your syrups and they will make you a winner every time, on an individual level as also on a professional front. Know your syrups and you could use them like a magician, churning out signature dishes that would leave everybody wondering if they imagined a flavour or was it really there.

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PUB

Frothing With Golden Freshness

By Tapapriya Lahiri

T

hese days, we are not only finding that more and more people in India are developing a love for the beer, but they are also becoming more discerning about their beer choices. This perhaps explains the sudden introduction of microbreweries in India’s alcohol beverages industry.

Microbreweries are introducing a culture of having freshly prepared beers inside the pub. Crafting and brewing fresh beer is an art, which has initiated a new dimension in the Indian food & beverage industry.

These microbreweries or brewpubs come across as restaurant-cum-pubs where you can consume fresh-off-the-tap beers, which have been brewed in their in-house breweries. They not only taste better on an average than your branded beers flooding the market, but as they are fresh and have no preservatives, they are healthy drinking options too.

Located at Star Mall, NH-8, Gurgaon, Lemp Brewpub and Kitchen does have the potential to attract such quality beer lovers

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within the Delhi-NCR region or the tourists coming into this region for business and/or leisure.

This commodious and comfortable pub-cum-microbrewery, spread across 11,000 sq.ft. is not your average outlet to have a drink or two. It is the franchise property of Lemp Brewing Co., the first lager beer brewers of the US. Lemp Brewing Co. has a 173-year-old rich history behind the peerless aromas and tastes of its over 200 recipes of beers. The master brewery has given for the very first time in its history a sole franchise to Kaviar Hospitality Pvt. Ltd, who translated the mammoth project into Lemp Brewpub and Kitchen, in January 2012. The legendary company’s perfection in the art of crafting traditional boutique beers is also reflected in the beer offerings at Lemp Brewpub and Kitchen, at Gurgaon.

The friendly and warm décor of the pub-cum-microbrewery is a unique blend of trendy and rustic interiors, which sets the mood for warm, casual and inviting

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conversation, and rendezvous.

“The opening of Lemp Brewpub and Kitchen in Gurgaon will give the craft beer enthusiasts here a taste of the much loved American flavours.” affirmed Akshay Luthria, the Director of Kaviar Hospitality.

“The customers here have mature palates and are ready now for an enhanced experience. We welcomed the opportunity to expand the brand in this cosmopolitan part of India where its products will be appreciated for their quality and historic value,” he further explained.

Both Akshay and his business partner Shashank Sangall were nursing the desire to open a microbrewery and provide authentic and quality craft beers to the people, which should be vastly different from the regular bottled beer options that you can find in the market. They were fascinated by the history of Lemp and wanted to run a franchise operations of the company in India. Lemp too was exploring the option of developing a market in India.

Both their interests merged to create this

Dec-Jan ’13

PUB first of its kind business tie-up, where the people of Delhi-NCR have got a new haven for quality lager and ale beers.

Ishan Grover, a Brewmaster with Lemp Brewpub in Gurgaon, explained how a beer is brewed in their brewpub. Here the four pure ingredients of water, malt, hops and yeast are used to blend a heady rusty brew. “The individual blends of malts and hops are gently mixed with RO filtered water in the brewing process to produce the template of flavours and aromas that, with a little patience, become beers.” Of course, it goes without saying that there are no chemical preservative, additive, colouring, sugar, or artificial stabiliser in their beers.

Lavender Lady, Jurrasic Dark, Standard Lager, Cherokee Red, Ultra Pale Ale, and Wit Beer are the six different types of freshly brewed beers, which a guest can enjoy at this Gurgaon property.

Lavender Lady, a dessert beer made with fine non Dutched cocoa powder, malt, and hops comes across as a strong but velvety smooth brew. Mildly sweet and full bodied in feel, it is balanced by the rich natural chocolate flavour. Jurassic Dark is a dark beer that contains hints of chocolate, and toasted malt flavour and aroma. The hops

Dec-Jan ’13

are restrained, so that the yeast produces and enhances unique banana and clove flavours to balance the sweetness of the malt.

Ultra pale ale is soft in bitterness; the pale ale focuses on the hop flavour and aroma. With subtle notes of malt in the background, the tropical citrus notes of the grapefruit and tangerine capture the palate with a slightly tart but crisp finish. The Belgian style wheat beer or rather ‘Wit Beer’, served with orange garnishings is simply ethereal in terms of flavour and taste.

The light bodied beer which is slightly spicy in taste has a 150-year-old recipe that

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is still very much in tune with today’s global trends. White wheat gives the creamy but light mouth feel and spices like coriander and orange peel make for a refreshing beer.

Of course, Lemp Brewpub and Kitchen is not the only happening microbrewery in the happening F&B climate of the country. In Chandigarh, you can find Hops n Grains,which is owned by Peitho Foods Pvt. Ltd., a venture run by Amritanshu Agrawal, the MD of Peitho Foods Pvt. Ltd. and his spouse Dr. Priyanka Gupta.

A medical doctor by training, Priyanka is

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PUB

deeply involved in the creative aspects of the restaurant and pub-cum-microbrewery, which include décor, planning of events and brand positioning, whereas her husband, an MBA, happens to be primarily involved in the financial aspects of the operations. Her creative vision is reflected in the ambience of the place, which according to her helps to create a feel good atmosphere among guests of all ages.

“It is place where both father and the son can love to be in and appreciate it in their own ways,” she affirmed.

Hops n Grains can impress you with its freshly brewed indigenously produced delicious beers teeming with nutrients, which are of course adequately complemented by an impressive collection of other heady spirits, and a delectable selection of a wide array of platters, appetisers and main course dishes of both Indian and Continental varieties.

At the microbrewery of the property, which comes across as a pub-cummicrobrewery-cum-restaurant, the beers flow directly from the brewery to the bar through insulated pipes, and the beer lines run directly from the tanks to the taps to give you the freshest beer possible at the optimum temperature. The beers not only taste authentic their preparation looks authentic too. The huge stainless steel tanks washed in blue light in the backdrop lends an aura of authenticity to the preparation of the beers. “From

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production to serving stage, our beers are kept at zero degrees centigrade, which is the ideal temperature to keep beer in the best shape,” informed Amritanshu.

There are four varieties of beer regularly on offer at the pub of Hops n Grains, which are Dark Beer, Premium Lager Beer, Wheat Beer and German Bock Beer. Besides these, Green Apple Beer and Black Currant Beer are also being served on some important occasions. Here it deserves a mention that besides the beers produced at its microbrewery, Hops n Grains do not sell any other beer to its customers.

The beers produced at the microbrewery comprise of high quality ingredients, which include Australian barley, German hops and yeast from France. Generally, the Australian barleys have much bigger size of grain than Indian barleys, which help the beer to be endowed with more carbohydrates, more nutrients and less skin. “A good barley base does endow our beers with the right proteins and carbohydrates, thereby making them not only refreshing and tasty but also healthy,” explained Priyanka. Hops give the colour, taste and aroma to the beer, and like yeast from France, German hops are considered to be the best in the beer business.

Though the beer drinking in India is still largely confined to the bottled concept, but at the same time, the trend of craft beer and microbreweries are gaining momentum. In Pune, you can find Doolally and also TJ’s Brew Works, and in Bangalore, The Beire Club is championing the culture of

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hand-crafted beers.

TJ’s BrewWorks in Pune is a venture of Rian Hospitalities. The company has plans to set up microbreweries/brewpubs across many states in India. TJ’s BrewWorks in Pune provides a lively and colourful experience, with indoor and outdoor sections and lots of activities, games, interactive beer stations with a League table. All these come with refreshing hand-crafted beer options and great food, of course.

The different levels of seating arrangement at TJ’s BrewWorks add casualness and fun to the place. The walls are treated with orange, yellow and burgundy colours to add warmth. TJ’s BrewWorks has a live grill for an interactive dining experience. The heart of the place, the brewery is encased in a glass walled room.

The Biere Club claims to be Bangalore’s first craft brewery, where patrons while dinking one batch of handcrafted beers can watch another batch being made. The guests can also suggest flavours and styles, which the brewery is earnest to explore. Of course, sticks, grills and other sumptuous delicacies complement your enjoyment of refreshing signature beers at this place.

Succinctly, to cater to the discerning and health conscious beer guzzlers, Gurgaon, Bangalore, Pune and Chandigarh have witnessed the emergence of microbreweries, a trend which is expected to spread further across urban India, in the years to come, considering the evolution of drinking culture and the maturity of globalisation in the backdrop of higher disposable incomes in select pockets of urban Indian society. ■

Dec-Jan ’13

THEME CUISINE

By Sharmila Chand

D

al-Baati-Churma, Ker Sangria, Ghevar, Mawa Kachori… any writing on the cuisine of Rajasthan is incomplete without the mention of these unique dishes. The dishes from Rajasthan are colourful, spicy, flavourful, rich and delicious.

The cuisine of Rajasthan reflects great diversity. In some areas of the state it is simple while in other areas dishes from Rajasthan assume an elaborate character.

Nowadays, the dishes from Rajasthan are getting popular across the country.

The Geography of Taste The cuisine of every region is influenced by its inhabitants’ lifestyle and the ingredients available in that geography. The same is true with the cooking traditions of

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Rajasthan. War played an important role in the lifestyle of the people of Rajasthan during ancient and medieval days, which influenced Rajasthan’s cooking traditions.

Food that could have lasting capacity for several days without getting spoilt, and could be partaken without heating were preferred. Of course, ingredients which were easily available in the state also did cast their influence in the cuisines of Rajasthan.

Due to scarcity of water and predominantly desert landscape, the fresh green vegetables could not be abundantly found in the state and this geographical character is reflected in the Rajasthan’s cuisine. Therefore, dishes from Rajasthan generally do not have an abundance of leafy green vegetables. At the same time, there is prevalence of the use of lentils,

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pulses, legumes. Similarly milk, curd and buttermilk play their roles in place of the water in the gravy, in the cuisine of Rajasthan.

One can see that in the desert belt of Jaisalmer, Barmer and Bikaner, there has been greater usage of milk, buttermilk and clarified butter as compared to other parts of the state, as the role of water in cooking has been kept to a minimum in these regions. At the same time, we can see that the use of dried lentils, beans from indigenous plants like sarigri, ker, etc. is abundant in the cooking traditions of Rajasthan.

Lentil, Chillies and Gram Gram flour is an important ingredient in the dishes from Rajasthan like khata, gatta

Dec-Jan ’13

THEME CUISINE ki sabzi, pakodi. Powdered lentils are used for mangodi, papad, etc.

The use of gram flour, lentil, ghee, chilies, bajra, corn and mango powder are commonly found in many of the dishes from Rajasthan. Use of turmeric, coriander, mint and garlic are also popular in the state.

Moong dal papads, masala papads, mangodis, pakodis and badis are prevalent in Rajasthan’s cooking style, and in many cases they are used instead of vegetables.

The people of Rajasthan have taught us that using everyday ingredients, an uncommon and heavenly dish like DalBaati-Churma can be prepared. The dish needs dal or lentil, baati or baked wheat ball, and churma or sweet cereal cooked in ghee.

Dal-Baati-Churma is probably the most popular dish from Rajasthan, though there are several other delectable offerings from the state.

Royal Rajasthan Flavours at The Imperial, New Delhi

T

he Imperial Hotel in New Delhi recently had ‘Royal Rajasthan’ at Daniell’s Tavern, where the guests had an opportunity to savour the rich and regal specialties from Jodhpur, Jaipur, Udaipur and Bikaner, which took them on a culinary trip of this princely state.

“Rajasthani cuisine has rich and spicy flavours, fit for kings. However, the ingredients used for making a royal feast from Rajasthan are quite simple and traditional. They include red chilli powder, whole coriander, pipli or black pepper stem, and peanuts among others. The regal specialties at Daniell’s Tavern are from Jodhpur, Jaipur, Udaipur and Bikaner, which take you on a culinary trip of this princely state of India, while suiting both Indian and international palates,” affirmed Chef Ved Prakash — Chef De Cuisine, Daniell’s Tavern, The Imperial, New Delhi.

The gastronomic fare was characterised by the use of authentic spices, along with traditional methods of cooking, where one could savour some of the most famous and mouth-watering tastes of the state through Dhaurai Taffri, Khatto Murg, Govind Gatte, Ker Sangria, etc. There were also incomparable meat specialties like Maans ke Sule, and Laal Maas amongst others, though the emphasis was on vegetarian dishes. Dry fruits, spices and yoghurt were used in many delicacies, making the whole experience extremely extraordinary.

Meaty Matters Both vegetarian and non-vegetarian dishes from Rajasthan can be delicious. Though most people of Rajasthan are vegetarians, the state does have a number of sumptuous non-vegetarian dishes too,

Dec-Jan ’13

perhaps largely because of the state’s royal legacy which made hunting a commonplace activity among its royalty, in the centuries gone by.

Among the non vegetarian fares, ‘Lal

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Mans’ (Red Meat) is one of the important dishes from the state. It is prepared in rich gravy of tomatoes and spices. The white meat on the other hand, is prepared in a different manner and is stuffed with dry

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THEME CUISINE renowned among tourists and travellers.

fruits such as raisins and pistachio. It is usually slow cooked in the gravy of cashew, cream, coconut and blanched almonds and laced with powdered spices such as cardamom and cinnamon.

Khud Khasrgosh and Sula are the two other famous meat preparations from Rajasthan. The Mughal influence in Rajasthan led to the popularity of kebabs, which are still savoured by sections of people in the state.

The Spicy Factor

The State of Sweet and Sour Pickles, chutneys and papads of Rajasthan play an important role in the state’s cuisine as no meal in Rajasthan is perceived to be complete without these tasty accompaniments.

Tamatar ki launji, lehsun ki chutney, imly ki chutney, aam launji ,and pudina chutney are the most popular preparations that lend a spicy flavour to the dishes of Rajasthan and also facilitate in digestion due to their excellent digestive properties.

Chef Ved Prakash The spicy dishes of Rajasthan are complemented by their sweets. Ladoo from Jodhpur and Jaisalmer, malpua from Pushkar, rasogulla from Bikaner, mishri mawa and ghevar from Jaipur are

Due to scarcity of fresh herbs and condiments, dry and powdered spices play a very crucial role in lending the right flavours to Rajasthan cuisine. Red chillies of Rajasthan are integral part of Rajasthan cuisine. They have attracted global fame.

They can be used either whole or in coarsely powdered form.

Their creative use endows the gravies from Rajasthan with a bright red/orange colour and also contributes to their fiery flavours. Powdered turmeric or haldi, cumin seeds or jeera, corriander seeds or dhania, fennel seeds or aniseed or saunf, fenugreek seeds or methi dana, nigella seeds or kalonji, carom seeds or ajwain, cloves or laung or loong, garlic, dried mango powder, mustard seeds, asafoetida or hing, cardamom or elaichi are among the many other spices used in the dishes from Rajasthan.

I

Recipe

Flavours Embodying Royal Legacy

By Chef Ved Prakash — Chef De Cuisine Daniell’s Tavern, The Imperial, New Delhi

Chef Ved Prakash — Chef De Cuisine, Daniell’s Tavern at The Imperial, New Delhi shares menu for Rajasthani cuisine.

Lal Maans Ingredients: Mutton Leg Bones Mutton Curry Cut Onion Garlic Ginger Red Chilly Coriander Garam Masala Powder Tomato Puree Salt Ghee

Unit gm gm gm gm gm gm gm

Amount 125 125 50 50 25 15 10

gm ml gm ml

5 20 To Taste 25

Method: Wash and cut onion, red chilly, and ginger and crush the garlic and saute it in a little oil.

Then add the mutton leg bones and saute it for sometime. Then add salt and cook it for sometime. Now add tomato puree and little water. Put this to simmer. When it is almost ready, then add garam masala powder and julienne of ginger. Finish it with freshly chopped coriander.

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Starter Dhaurai Taffri Slow cooked prawn flavoured with aniseed Tawa Macchli Tikke A royal mesmerising delicacy with fish Khad Murgh Succulent pieces of chicken cooked in clay oven Maas ke Sule Piccata of lamb busted with clove Kair Sangri ki Tikki A unique combination from the mainland of Rajasthan Makke ki Seekh Corn on the cob dazzles on the skewers Main Course Rai Wali Macchli River sole combined with backyard mustard Khatto Murgh Succulent pieces of chicken cooked with chilly and curd Laal Maas Spicy lamb curry from Rajasthan, a

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treat to the palate Paneer ka Soweta Unique mélange of cottage cheese and sweet corn Palak Papad ki Sabzi Fresh spinach, garlic and lentil crispies Govind Gatte Regional delicacy made with home ground gram Rice and Bread Jowar ki Roti A gluten free grain commonly known as sorghum Bajre ki Roti Rajasthani delicacy of pearl millet Masala Missi Roti Gram flour bread with onion and chilly Gatte Pulao Gram flour dumplings with doon basmati rice Dessert Lapsi Sweetened cornmeal immersed in home churned clarified butter

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Dec-Jan ’13

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RESTAURANT

A Smart Haven for Varied Flavours

By Sharmila Chand

T

he moment you step into the spacious lobby of the beautiful Marriott Hotel Jaipur, one thing which is likely to strike your attention is the flame of the pizza oven illuminating a restaurant, which is creatively named as Okra. You realise that you have discovered a special place.

You want to get over with the checkin process impatiently because you wish to head straight towards the glow of the welcoming flame. In a few moments, you are there, and regale in the enticing aromas wafting throughout the all day dining outlet. A wonderful culinary journey would await you…

Okra is a contemporary all daydining restaurant that offers exquisite delicacies from around the globe. The restaurant offers a lavish and exhaustive buffet and an la carte menu with a wide array of international delicacies. Here you can begin with a breakfast, end with a dinner, and have a lunch in between. Yes, it serves all these three main meals of the day, interspersed with yummy snacks all round the clock.

glass skylight, located at the back of the restaurant. The restaurant has live cooking stations, and viewing of fire, smoke and animated cooking activity together facilitates to whet the appetite.

Grills, tandoor ovens, a wood burning

Great Taste at Okra

Inviting Environment

“Freshness of food, excellence in preparation and presentation, which reflect in the philosophy of seriously sublime food in a relaxed atmosphere, is what sets this restaurant apart.”

The commodious and airy restaurant has light streaming in from the impressive

— Sahil Arora, Executive Chef Jaipur Marriott

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pizza oven, wok ranges, sauté stations, under-lit ice wells, all contribute towards unfolding of the continual gastronomic drama.

As you are escorted to your table, you admire the sumptuous array of salads, fruits, vegetables and desserts. Sleek in design, meticulously clean, the live cooking stations convey absolute freshness, style and grace.

The restaurant exudes an animated and friendly environment with the central point of the facility being the open kitchen which offers the diners the option to savour the Chefs’ artistry with eyes as they prepare their orders, before savouring those delicacies on the palates.

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The menu at Okra features global flavours with universal appeal; at the same time emphasis is placed on regional Indian foods.

It includes favourites such as Italian grilled vegetable salads, grilled sirloins with tangy mojos, tandoori chicken and fish, stir-fried Szechuan shrimp, premium pastas, and wood roasted meats, among others.

Live and fresh array of dim sums, and sushis add to the overall Asian flavours.

Dec-Jan ’13

R E S TA U R A N T Sushis and Japanese raw fish rolls, teppanyaki and dim sums are on offer at the live counters. Ethnic salads, Indonesian satays, gourmet pizzas fresh from the oven, raw bar platter, Italian anti pasti, tapas, mixed greens and Indian pan fried and tandoor kebabs give a holistic touch to your journey through tastes at Okra.

There is a special section devoted to the Indian and local regional items. There is also a counter for home made pastas, extensive array of pizzas, sandwiches and paella.

The bakery section of the restaurant is very impressive too, having an extensive display of all kinds of cheese. Great selection of freshly baked breads, baguettes, rye bread, Italian foccacia and Indian naan bread comprises the baked delicacies at Okra.

Desserts section is indeed huge. There are exotic and rare fresh fruits, also sticky black rice, western and Asian preportioned desserts, sumptuous cakes, mousses and all kinds of Indian sweets.

One shouldn’t miss the ice cream station.

Besides red and white wine, the beverage menu of the restaurant has local as well as imported beers, infused vodkas, aperitifs, scotches and single malts,

Dec-Jan ’13

aromatic coffees and teas among others.

They are supplemented by an impressive number of non alcoholic exotic fruit and vegetable drinks. The facility’s wine library has a wonderful selection of imported as well as Indian wines.

Interactive Character, Lively Atmosphere Executive Chef, Sahil Arora oversees the kitchen, which is manned by a staff of formally trained Chefs.

“The beauty of Okra lies in its interactive character with live stations for pastas, fresh breads, grills, sushi, teppanyaki, and dim sums. The pizza oven forms the centre stage as it is on fire all day. It not only serves in cooking but also elevates the overall character and ambience of the restaurant. We have lots of walk-in guests who get intrigued by the illuminated flame visible from the lobby,” elaborated Arora.

With lively atmosphere throughout day and night, Okra comes across not only as an ideal haven for having parties with friends but also as a perfect family restaurant to visit over the weekend.

Suitable for all personal and professional occasions, children are most welcome here

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“Offering all-day dining options, Okra comes across as a sophisticated, modern restaurant, showcasing the best of Indian and global cuisines in a classy setting.”

— Sudeep Sharma, Food & Beverage Manager, Jaipur Marriott

with a number of high chairs available.

And children visiting at this restaurant are unlikely to forget the property’s popular mini pizzas, tailored especially for the kids.

■

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CHEF VOICE

Working Without Expectations

By Sharmila Chand

The soft-spoken Somopriyo Basu is The Chef-in-Charge of the celebrated restaurant Italia of The Park Hotels. Basu holds a bachelors degree in Hotel and Hospitality Administration from IHM Mumbai. He joined The Park Hotels as Management Trainee and worked with The Park Navi Mumbai and The Park New Delhi. He was associated with the Aqua and Mist at The Park, New Delhi before taking charge of Italia.

Basu brings with him a rich experience in training and development. He possesses excellent communication skills and is acknowledged for exemplary skills in menu designing, planning and standardisation of recipes.

Apart from his expertise in Italian cuisine he has extensive and in-depth knowledge of Mediterranean and modern European cuisines. His culinary talent has been appreciated by eminent food columnists.

The excerpts of an interview follow: What is the meaning of life for you?

To me, life can be construed in F&B parlance as a cocktail of emotions, and as a mocktail of relations.

What would you like to say on your work?

I would urge the people to ‘taste’ my work.

And your favourite dish?

The typical Bengali dish named aloo posto is my favourite.

Among various kitchen equipments, which one is your favourite?

My knife remains my favourite equipment.

What is your favourite food joint ?

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

Karim’s is my favourite food joint.

Then I would have been an investment banker.

Who would you rate as your favourite diner?

What is your source of inspiration?

They can be any guest who is open to new flavours and is willing to experiment.

Nature is the source of my inspiration.

To me success lies in overcoming difficulties.

What is your work philosophy?

It is nishkama karma or doing your work without the expectation of having the fruits of labour.

How do we see you ten years from now?

I hope to get international recognition by then.

What is the position of Chefs today in India?

It is Chicken skewers with lemon caper & parsley. Also John Dory with cream spinach & balsamic olive oil emulsion, and Tiramisu are among my favourites.

The Chefs are eventually getting their due recognition & respect in the country. It is now considered as a lucrative career option.

Many Chefs have become Page 3 celebrities & they have entered the households through televisions.

What you are obsessed with, in your profession?

What are the challenges faced by Chefs?

What is your hot selling item?

What is your definition of success?

the Manager of Italia, “Your Chef is from which region of Italy?” That question served as the best compliment in my career.

How do you rate yourself as a Chef?

I would give myself 8/10.

What is your favourite cuisine?

It is nothing but quality.

It is home style Bengali food.

What is your favourite spice?

It is saffron

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What is the best compliment you have received so far?

A group of Italians, after dining, asked

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The erratic and irregular working hours leave Chefs with very less time for themselves. Moreover, the infrastructure available in India for Chefs is still very limited when compared to the west.

Dec-Jan ’13

O P E R AT I O N S

A Chef and a

Manager

By Sharmila Chand

I

n the hospitality industry, the role of Executive Chef or rather of Chef is now assuming a new significance, and is no longer restricted to cooking. Often we find that an Executive Chef has become a cook, manager and finance executive — all rolled into one.

In today’s highly competitive and complex hospitality industry, often an Executive Chef needs to be able to shoulder many responsibilities. The most important of these is to ensure that good quality culinary offerings are served on schedule and to see that any hiccups or impediments which may arise in the flow of kitchen operations are promptly addressed.

The Executive Chef is also responsible for approving all prepared food items that leave his or her kitchen. And besides these now there are a gamut of managerial roles which the Executive Chefs are expected to perform.

businessman, a diplomat, a personnel manager, and much more. Above all, he/ she is expected to set an example for the Chefs below him or her by keeping a level head even in pressure situations. In this feature, some of the celebrity Chefs talk about their roles in these changing professional work environment pertaining to the hospitality industry.

“With the emergence of Business Manager cum Chefs, the two roles are getting fused into one. Of course, the Executive Chef ’s responsibilities are going up, since he/she is the one who is now ultimately responsible for the profitability of the F&B operations,” elaborated Subroto Goswami, the Executive Chef, Radisson Blu Hotel

Planning, Managing and Cooking Besides the day-to-day operations, he/she is often entrusted with planning a new menu, maintaining a decent supply of products needed in the kitchen, and delegating many kitchen tasks simultaneously. He/she is also often responsible for maximising the productivity of the kitchen staff, and maintaining impeccable personal hygiene as well as high work and safety standards in the kitchen.

It is true that Chefs do get into the business of cooking because they are supposed to be artists at cooking. But if cooking is all that they do, they are not likely to get ahead in their career. A Head Chef in today’s hospitality industry must be endowed with the skills of a

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“

I do costing of each and every dish and plate. The purpose of the F&B operations, after all, is not only about pleasing the palate of the guests, but is also to generate profitable business.

”

— Chef Willi Haueter — Executive Chef, The Imperial New Delhi.

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New Delhi Paschim Vihar.

“Today an Executive Chef needs to constantly make a balance of his/her culinary skills with managerial expertise to get the maximum output from the team,” aired Neeraj Tyagi, the Executive Chef, The Claridges, New Delhi.

Facilitating Costing in Serving “Chefs have to be up to date on the market situations for food produce, which include meat, poultry, fish, seafood, various crucial ingredients, etc. Daily checks and good communication with suppliers are an essential tool in this,” said Willi Haueter — the Executive Chef, The Imperial New Delhi.

Ensuring cost savings without compromising on the service standards is a big challenge for the Executive Chefs.

“For ensuring cost savings, a very good knowledge of the ingredients available in the market is necessary. Once I know what are the different varieties of ingredients that I can choose from, then by manipulating the various ingredients I can bring about a balance on the cost front without compromising on the experience of the guests,” asserted Goswami.

In fact, calculated pricing has been an important yardstick for cost savings in F&B operations across various hotels.

“Right portion size with calculated pricing is my mantra to ensure cost savings without compromising on quality,” explained Tyagi.

Balancing Cost and Profit Ensuring stability between cost and profit is also one of the operations of the Executive Chefs these days. “One has to learn to balance the seasonal, local and imported produce to tailor the menus.

Dec-Jan ’13

“

In his/her new-found role, the Chef can add greater value to the hotel or restaurant business.

”

— Chef Neeraj Tyagi, Executive Chef, The Claridges, New Delhi.

Also seasonal menu changes are necessary to make these crucial adjustments between cost and profit,” explained Willi Haueter, while adding, “The trick is to come up with something that works, among what are available and are cost wise not too challenging.”

“Nowadays, with the opening up of the global market, procuring ingredients from across the world is no longer a challenge. By planning dishes in which new ingredients are used, as a Chef I can create exciting dishes in the menu, which would attract the fancy of my guests. At the same time, I can keep the cost well under control,” affirmed Goswami.

However, Goswami maintains that the ingredients which are procured from across the world do not come cheap though he ascertains that he ensures that their prices do not become exorbitantly high also. “But if the dishes with these exotic ingredients match up to the guests’ expectations then I can charge a premium, which in turn can offset my costs,” reasoned Goswami.

“Minimal wastages while preparing the fancy dishes and putting a control on high value ingredients, calculated pricing of the finished products, getting the best possible rates from the vendor, usage of best possible locally available ingredients, better storage to avoid spoilage are some of the pragmatic methods to bring a balance between costs and profit,” proffered Tyagi.

Vote for New Role Many seasoned Executive Chefs are also enjoying this challenging role of Chef cum Manager, which is increasingly becoming

Dec-Jan ’13

the demand for this new age in the F&B and hospitality industry.

“I am very much in favour of this. It is relatively easy to create a real good menu in itself, without taking into account of other considerations. But to create a real good menu that is also potentially profitable is more difficult. I always develop a dish while keeping the factors of cost and profit in mind. I will not place anything on a menu, which does not show profitability,” asserted Willi Haueter.

“The new role is definitely challenging.

I see it as the future for every Chef.

Nowadays, the Chefs are well polished with business sense and managerial acumen and are no more dependent on the F&B Manager who used to do all the financial and managerial work for the Chef. Nowadays the Chef is not only incharge of his/her kitchen but also of the business that he/she is the ‘Star’ of,” viewed Goswami.

I

Very soon the distinction of The Chef as ’only a culinary master restricted to the kitchen’ is going to go out of the window. The Chef will soon be looked upon as the master of the culinary business. Which means a Chef can run his/her business and also can cook up amazing dishes to please the palate of his/her guests. It is not going to be easy…but that is how we love it!

“

”

— Chef Subroto Goswami, Executive Chef, Radisson Blu Hotel New Delhi Paschim Vihar

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HYGIENE

Prevent, Protect and Verify Dr. J.P.S. Bakshi

E

ach year, the country suffers huge human resource loss due to foodborne illnesses. What can be done to prevent this?

Food production standards and food manufacturing practices should ensure that impeccable standards are being adhered to during food handling and preparation. However, this is not always the case. In fact, in India seldom is the concern for food hygiene is being addressed. In the developed west also we have seen two major outbreaks of E-Coli 0157 in the recent times, resulting in 17 deaths in Scotland and 1 death in Wales.

Lethal Stuff Campylobacter is the single largest cause of bacterial food poisoning. According to the report titled UK Research and Innovation Strategy for Campylobacter “in the food chain, Campylobacter accounted for a third of the cost of foodborne illness in England and Wales, estimated at £583 million in 2008. They are rampant in poultry but also in red meat, unpasteurised milk and untreated water. Poultry is the main source of Campylobacter. Part of the Food Standards Agency’s (an independent government department responsible for food safety and hygiene across the UK) strategy is to work with the primary producers to reduce the incidence of Campylobacter in poultry.

However, Campylobacter is not the

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only menace behind food poisoning.

Listeria causes fewer food poisoning incidents but it is a deadly pathogen with 35 percent mortality rate. New superbugs also represent another problem to the food industry. Cases of food poisoning due to the antibiotic resistant Salmonella typhimuium DT 193 have increased from 71 - >500 during the past seven years.

Facilitating Food Safety The main causes of food poisoning incidents are inadequate processing, handling and storage of foodstuff, and cross-contamination (see Figure).

Preventing food poisoning and ensuring safe food can be achieved through following comprehensive food hygiene practices, which in turn is supported by sound management and training for the

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control of risks. The Pennington Report following the Scottish outbreak concluded, “It is small food producers/ processors in Britain that have the greatest difficulty in achieving and maintaining the safety standards that are required to prevent the contamination of ready-to-eat products with E.coli 0157.”

Maintaining cleanliness and minimising cross-contamination is a fundamental pre-requisite and critical control point of any food safety program, and the principles of HACCP require effective monitoring systems. The visual assessment of cleanliness is unscientific, subjective, unreliable and of questionable value. Simple rapid methods for assessing cleanliness are available and are used by both food processors and inspectors. The advice from UKmeat.org is to use monitoring methods. An FSA funded

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HYGIENE study showed that alternative rapid methods offered advantages over traditional microbiology testing by reducing costs and providing almost instant results for immediate corrective action.

The use of simple rapid test systems for hygiene monitoring has the following advantages; • Preventing cross-contamination, improving quality and reducing risk by assessing hazards • Protecting consumers and the company’s reputation • Verifying and proving that high standards of cleaning and hygiene are achieved and maintained.

• Demonstrating best practice • Identifying potential high risk locations or vulnerable practices. This enables enforcement samples to be collected with confidence thus optimising efficiency and saving on costs.

The combination of rapid hygiene test results with other process monitoring data is powerful evidence of sound hygienic practices and control of food safety risks.

Simple Rapid Methods There are two types of single-shot disposable tests generating results in 1 to 10 minutes in the form of visible colour change that do not require any sophisticated instrument. The test format is an all-in-one, ready-to-use swab device that is activated by a simple snap and squeeze action; nothing else is required.

The greater the contamination the faster the colour change occurs and the more intense the colour change.

ProClean detects the presence of protein residues and provides results in 10 minutes. If the surface is clean then a green colour is displayed, if the surface is unclean various shades of purple are displayed. This test is primarily intended for meat processors and butchers but can also be used for catering applications. High sensitivity protein tests such as AllerSnap can be used as part of an allergen control program.

SpotCheck Plus detects the presence of simple sugars (specifically glucose and lactose) that are present in most foodstuffs. Results are obtained in 60 seconds and the colour changes from colourless (clean) to green (dirty). This test is faster, more sensitive and detects a broader range of foodstuffs than protein

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Figure 1: Causes of Food Poisoning

tests such as ProClean. The test can be used by food processors, caterers, restaurants and supermarkets.

ATP (adenosine triphosphate) monitoring has been used by the food industry for more than 30 years and it is a well accepted method, giving almost instant quantitative results in 15 seconds.

The technology employed is called bioluminescence because it uses a light emitting enzyme reaction. The test systems consist of all-in-one, ready-to-use test devices and a small portable instrument to convert the light signal into a numerical output. Modern electronics and design have made ATP systems affordable to a wide range of users. This system is calibrated and has a quantitative output that is directly proportional to both food residues and micro-organisms. The greater the numerical output and ATP content of the sample, the greater the level of contamination and potential risk.

ATP bioluminescence is the most sensitive hygiene testing system that detects a wider range of foodstuffs than colour tests. The results are date stamped and traceable and can be downloaded to computer for further data analysis and/or report writing.

The latest development of the ATP technology is a more sensitive instrument named EnSURE and more specific tests that can all be performed on the same system e.g. SuperSnap, MicroSnap, ZymoSnap, and CrossCheck. These enable the detection of specific residues (giving results in minutes) as well as the

Hammer Food & Beverage Business Review

detection and enumeration of specific bacteria; giving results within a working day or a shift of seven hours.

Cleaning and environmental monitoring are critical for allergen control. A combination of three high sensitivity detection methods (ATP, protein and specific allergen tests) provides a more comprehensive, sensitive and rapid result that in turn delivers a timely cost-effective solution. The regular use of high sensitivity ATP and high sensitivity protein tests enable high standards of cleaning to be maintained that can be supplemented with specific allergen tests less frequently and as required.

It is accepted that rapid testing methods that detect food product residues on product contact surfaces provide for a direct, objective and relevant measurement of cleaning efficiency, hygiene and risk. Rapid results from hygiene monitoring systems mean instant corrective action can be taken to avoid potential compromises to food quality, food safety and also to minimise the risk of food poisoning.

The author is Group Managing Director, Global Excellence Group. You can reach him at j.bakshi@globalexcellence.in

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EQUIPMENT

Flow Away When a kitchen is being used to its optimum potential then it kicks up large amounts of heat and moisture and varieties of smells. At that point a good exhaust system is the best way to negate these elements that are left hanging in the air.

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hough ventilation is considered while designing a kitchen but detailed study should be undertaken for kitchen exhaust system along with Chefs who are going to be benefitted. Further, all kitchen managers and restaurant owners should be well aware of cleaning and maintenance of any cooking establishment.

When a kitchen is being used to its optimum potential then it kicks up large amounts of heat and moisture and varieties of smells. At that point a good exhaust system is one of the best ways to negate these elements that are left hanging in the air.

Air Quality The air quality (temperature, moisture, pollution, etc.) certainly has become an important factor in the food industry, as kitchen atmosphere is of prime importance for those who prepare food.

Nothing goes well or everything becomes a flaw if kitchen exhaust system is not planned for well in advance. Getting rid of heat is crucial as nobody wants to sweat over a hot stove. Most of the best fans have heat transfer systems that allow for most of the heat to be absorbed by the fan itself then moved to another location.

However, sophisticated and energy friendly fans have the added bonus of being able to transfer that lost heat energy back to appliances so that the energy can be reused.

Getting rid of moisture is another major function of kitchen exhaust system. As steam evaporate, it floats in air and as it cools from its state of steam, it turns back into water again, which if allowed to condense on any appliances or furniture could cause serious damage.

The best systems are those that trap this moisture before it is allowed to change state back into water. Much like the heat

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transfer system it will then expel the moisture into the outdoors where it will be reabsorbed by the environment.

Apart from that, smell and crosscontamination of odour during food preparation is feared regularly. Ask any Master Chef what makes a kitchen beautiful. Chances are he would say that it is not just how a kitchen looks; it is also about how it works.

No matter where our area of operations is, it is imperative to have the right airflow all around us. Surprisingly, with new techniques evolving everyday that give us the upper hand in maintaining good ventilation system, we still confront hiccups in using such products because we do not study well, or plan well.

New Technologies What one really needs to think about is how the introduction of new technologies and modifications can influence the existing HVAC systems. It must be kept in mind all the time that numerous air-moving components are present in kitchens that are potentially harmful for good systems.

To get the results we desire from a good exhaust system, first we need to see a restaurant as a collective entity with multiple ventilation systems.

Exhaust system is always taken into consideration along with other adjoining areas for public or private (establishment) use. It includes kitchen exhaust hoods, makeup air units, dining-area HVAC equipment and restroom exhaust fans, etc. where their performance is inescapably linked.

Experts caution against the general view of separating the exhaust function of each area, which might lead to wastage of capital and simultaneously lead to the

Hammer Food & Beverage Business Review

dissatisfaction of the operator, designer or builder. This leads to redesigning and that is a tedious process for those who complete the work and again had to sit to plan out the models of exhaust system for better air circulation.

The exhaust systems function on the theory that air exhausted from a space should be adequately compensated with an equal amount of air from another source. It is all about identifying, specifying and controlling sources that are key to preserving IAQ standards.

Designing these ventilation systems to work in harmony means engineers have to understand the unique factors in a dining area that influences IAQ and HVAC operations. From seating capacity to exhaust air (read fumes from cooking) movement to grease exhaust to the kind of equipments being used are important considerations. Even air pressure in circulation is considered a major factor in IAQ matters.

Overhead Grease Exhaust Hoods An overhead canopy for grease exhaust has no provision for introducing untempered air directly into the hood or for introducing tempered air into the kitchen.

Grease exhaust hoods should be constructed of 18 gauge, type 304 stainless steel with a satin polish. All exterior seams should be continually welded, liquid tight, and should be ground and polished to match the original finish of the material.

The hoods include incandescent light fixtures on approximately 3 foot centers, wired to a junction box on top of the hood, full length pitched grease trough with removable grease cup, aluminum baffle type filters, hanger brackets and factory installed collars and supply air fire damper. â–

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PRODUCT PREVIEW

Catering to the F&B Industry

Servicing Hospitality Impeccably

For many years, Ping Pong Global is serving the hospitality industry across the globe. The company, which is having its offices in mainland China and India, has been upgrading its range with the latest products, with special focus on new as well as existing clients. Ping Pong Global has the potential to handle a project from the inception to the finalisation stage, while catering to the complete satisfaction of its clientele and its architects.

Plastic knife, fork, spoon and cups, plastic strivers, stran, silver plastic cutlery cups and plates include its new product line. The company has also recently launched a unique and attractive range of disposable crockery with new plastic raw material, which is expected to add a new dimension to the catering business in the country.

Ping Pong Global Ltd. info@pingpongglobal.com

Osca Resources offers a variety of services across various facets of the hospitality industry such as food & beverage, catering, hospitality recruitment among many others. Presently, Osca Resources caters to the needs of international markets as well. The major markets which the company caters to include the Indian Sub-continent, South-East Asia, East Asia among others.

Over the years, the company has introduced various non-alcoholic beverages in India. One of its products is named Vincero. It is 100 percent alcohol free wine. Vincero targets health conscious wine drinkers.

Among its various services, the company is also engaged in recruiting capable Chefs who successfully meet the requirements of the company’s clientele. The company also ensures to maintain the quality as well as consistency of food & beverage services, and further interact with its clients to get their feedback .Osca Resources’ sophisticated and modernised infrastructure as well as its experienced and qualified employees together facilitates it to offer highly specialised, professional and expert services, which are directed primarily towards client satisfaction.

Osca Resources info@hospitality4world.com

Ensuring Stringent Quality with Costeffectiveness Anoushka Gourmet Pvt. Ltd. was launched by Shree Ram Textile Mills Group in 2010. The group has presence in textiles, real estate and processed food sector. Anoushka Gourmet’s business focus is on creation of base and ready to cook gravies, marinades, and ready to eat products. Some of its plethora of ready to eat and ready to cook products are Maa Ki Dal, Amritsari Dal Tadka, Makhani Gravy, Dilli Ke Cholle, Shahi Paneer Makhani, Balti Gravy among others.

All of Anoushka Gourmet’s food products are 100 percent vegetarian and are without any preservative. The unique features of these products are geared to save labour and energy costs in food & beverage establishments, and can prevent wastage. The products of Anoushka Gourmet Pvt. Ltd. are manufactured at a HACCP accredited facility with stringent quality control norms. They are processed with retort process system that endows them with extended shelf life and freshness. The products of Anoushka Gourmet, which are easy and extremely convenient to use, are available in both retail and institutional spaces.

Anoushka Gourmet is managed by a team of competent professionals having years of experience and expertise.

Anoushka Gourmet Pvt. Ltd. mail@anoushkagourmet.com

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Facilitating the F&B Bottom Lines Ahata is a manufacturer and supplier of cold rooms, freezer rooms, blast freezers, ripening chambers and water chillers. All these products can have great benefit for the food & beverage industry. For example, the cold rooms can save wastage of food products and thereby can facilitate to improve the bottom lines of restaurants, hotels and dairies in a big way. Similarly, blast freezer & blast chillers can reduce the temperature very quickly and cut the bacterial growth.This facilitates to achieve hygiene and increase the storage life of food products.

Ahata has made cold room with display facility, which is an innovative option. The machine has features of cold room as well as visi cooler. As is Ahata’s Kitchen Cold Room, which besides its multiple features, is very apt for kitchens with limited space. Furthermore, the company’s blast freezers & blast chillers also have market edge, as they are designed while keeping in mind the Indian conditions, are easily repairable and at the same time are cost-effective. Ahata’s products can have wide applications which include applications in restaurants, hotels, dairies and also in agriculture.

Ahata info@ahataindia.com

Hammer Food & Beverage Business Review

Dec-Jan ’13

PRODUCT PREVIEW

Crafting Impeccable F&B Equipments Kumar Equipment (India) Pvt. Ltd. is one of the largest manufacturers of commercial kitchen, refrigeration and bakery equipments in India. Its product range includes hot and cold equipments, bakery equipments, bar equipments, beverage equipments, dish washing equipments, cake pastry and ice-cream displays, salad display, racks, storage equipments among others. Kumar Equipment (India) is a certified ISO 9001: 2008 and a ‘Trust Passed’ accredited company.

KEI specialises in providing consultancy, designing, layout plans with complete technical details of F&B equipments for

commercial kitchens, canteens, bakeries & messes, etc. on turnkey basis as well as on individual product basis. The company’s services also extend to designing, layout and installation of exhaust and fresh air systems as well as LPG pipeline, for facilitating the safety and economy of the projects.

KEI has been associated with kitchen equipment industry for well over two decades, and has been successfully providing its expertise to hospitality industry, residential schools, learning institutes, hospitals, messes of Armed Forces, industrial canteens, clubs, cafeterias, etc. Its operations not only spans across India but is also extended abroad. KEI has two manufacturing units in Bhiwadi, Rajasthan well equipped with latest state-of-the-art plant and machinery.

Robust infrastructure, highly skilled and dedicated workforce, and sound R&D are the company’s strengths.

Kumar Equipment (India) Pvt. Ltd. kumar_equipments@yahoo.co.in

Quality and Sustainability Hummingbird Corporation begin its journey in 2005 by helping the farmers to set-up a small food processing unit which enabled them to sell their quality products at reasonable prices. This model was sustainable and helped the society at large. Hummingbird Corporation helps small food processors to market their products and facilitates them towards sustainable growth in competitive market.

Hummingbird is in the business of processed frozen vegetables, frozen fruit pulp, and authentic frozen ready to eat Indian foods. The company’s ready to eat range includes samosa, spring roll, paratha, and tikki/pattice.

Key features of Hummingbird are quality certification of the products, hygienic packing, and fair and ethical production process.

Ensuring consistency in quality and regular quality audits are other hallmarks of the company. Uncompromised quality parameters are practiced at Hummingbird Corporation to deliver high quality products. At every stage of the production process due care is taken to ensure quality output from procurement to final product. The company’s endeavour is to provide the food products with their natural freshness, aroma, shape and nutritional value and the company’s value design pack facilitates to ensure this. The packaging options of the company are Rota packing for retailers and bulk packing for whole sellers.

Hummingbird Foods & Beverages Pvt. Ltd. hummingbird.fbpl@gmail.com

Chappati Puffer Ravinder Hospitality Equipment is a company engaged in the field of designing, manufacturing and servicing a comprehensive range of commercial hospitality products in India. The company has introduced itself as one of the leading designers, manufacturers & suppliers of complete range of commercial kitchen, refrigeration, food service and bakery equipments for hotels, restaurants, industrial canteens, fast food joints, and clubs.

The company has introduced chappati puffer for industrial catering.

The device — chappati puffer — can make innumerable chappatis by saving time and energy. The company has a team of experienced mechanical engineers and technocrats to make the product perfect for the market.

Ravinder Hospitality Eqipment info@ravinderequipment.com

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

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BUSINESS OPPORTUNITY A D V E R T I S E R ’ S COMPANY

I N D E X PAGE NO.

AIM TECH

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AKASA

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AKSAI

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ALLIED METAL WORKS ANI GLASS CORPORATION

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ANUPAM INDUSTRIES

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ARCHII

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ARCTIC SALES INDIA AWK STEELWARES PVT. LTD.

59 43

BMS ENTERPRISES

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BUNGE INDIA PVT. LTD.

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CELFROST INNOVATIONS PVT. LTD. CONSTELLATION PROJECTS

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COSMIC HEALERS PVT. LTD.

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DABON INTERNATIONAL PVT. LTD.

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DEVNOW INTERNATIONAL DHR HOLDING INDIA PVT. LTD.

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DS GROUP

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FCML PROJECTS

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FnS INTERNATIONAL PVT. LTD. FIDELIO INDIA PVT. LTD.

19 51

GENNEXT LOGISTICS PVT. LTD.

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HBF 2013

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HINDUSTAN REFRIGERATION STORES HOTREMAI

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HUMMINGBIRD FOOD & BEVERAGE PVT. LTD.

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ITPO

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KAMANI OIL INDUSTRIES PVT. LTD. KANHAIYALAL TANDOOR PVT. LTD.

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LOOM CRAFTS FURNITURE (INDIA) PVT. LTD.

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MAKREY EXPORTS MANISHA INTERNATIONAL

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METAL AVENUES

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MITORA MACHINEX

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MP ENTERPRISES MRS. BECTOR’S FOOD SPECIALITIES LTD.

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MUNNILAL TANDOORS PVT. LTD.

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NEENA ENTERPRISES

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NESTLE PROFESSIONALS OSCA RESOURCES

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PARSHADI LAL & SONS PVT. LTD.

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PETALS PACKAGING COMPANY

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RAJKIRAN KITCHEN EQUIPMENT RANS TECHNOCRATS (INDIA) PVT. LTD.

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RATIONAL INDIA

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REMINGTON STEEL ARTS

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SAIMEX INTERNATIONAL SHAMSONS FOODS

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SIAL CHINA

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SIGMA TEST RESEARCH CENTRE

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SKY ENTERPRISES STEC STAINLESS STEEL PVT. LTD.

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SWEET & SNACK TEC INDIA & DAIRY

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TERMINIX SIS INDIA

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THAIFEX 2013 THE NEW INDIA ELECTRIC & TRADING CO.

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VANYA INDUSTRIAL EQUIPMENTS

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VENUS INDUSTRIES

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PRODUCT PREVIEW BUSINESS OPPORTUNITY

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INTERVIEW

Embodying a Passion to Serve

By Sharmila Chand

A passionate and driven manager who stays engaged with his team and the guests on a regular basis, Sunil Grover, Food & Beverage Manager, Country Inn & Suites Jaipur, believes that there are no limitations towards offering ultimate guest satisfaction. This attitude of his can be understood from the fact that he went overseas to gain global experience and learn foreign languages to equip himself better to serve his guests.

Embodying a dynamic personality, Grover believes in creating and working with a strong team. Having great leadership skills and setting leadership standards are his biggest strength. He brings a great attitude to work every day and stays upbeat in his interactions.

With about 15 years experience in the hospitality industry, Grover has worked with various well known hotel groups. He begun his career with The Taj Mahal Hotel, New Delhi, and then went on to work in China, France, and Dubai. His illustrious tenures also included a stint with The Great Kabab Factory in Dubai, as Restaurant Manager.

At present, he is happy to head some of the most happening F&B outlets in the city i.e. Dragon House, Kasbah, B2B, Mosaic, Spice, and the Lounge Bar at the hotel. The excerpts of the interview follow:

What is your philosophy of work which brings success to you?

I always believed and still believe in working for the right person. You should work for a company that wants you to succeed. Also I don’t play politics and just focus on the job at hand, which helps me to succeed.

What is your management mantra?

It is very simple, indeed. I believe that happy employees can lead to happy guests, which in turn facilitates happy balance sheet. Happy balance sheet contributes towards making happy owner, which makes a happy me.

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

F&B is all about taking challenges.

The successful F&B Manager should be strong enough to face any impediment.

She/he should be willing to work for long hours; should be able to perform under pressure and should set good examples for her/his team to follow.

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

I normally enjoy working under

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pressure and face challenges. I also like to interact with guests from different countries, monitor the F&B business trend, understand the new concepts in the industry, and innovate new ideas.

What do you dislike the most?

Ignorance at work causes displeasure.

This is a disease in F&B service. One should understand the subject and contribute towards healthy work culture.

Is your job challenging? Can you point out a few challenges?

Yes, my job is very challenging. To run six F&B outlets is not easy. Challenges are many like maintaining customer focus and quality, achieving better results, facing the competitive market, and to manage staff attrition. But every challenge is an opportunity for me.

What kind of pressures have you encountered at work?

Except for working at odd hours, I don’t find any other pressure at work. Since I enjoy facing challenges, there is no pressure on me.

Can you suggest any tips or insights to strengthen F&B teams?

Hammer Food & Beverage Business Review

I believe the F&B Manager should laugh, guide and share with the team.

Professionally, I have learnt, ‘transparency’ is the key word that strengthens a team.

Let there be no hidden meanings and misunderstandings amongst team members.

Finally, how is your experience at the present job?

I am enjoying it thoroughly. I am proud to be handling the most happening F&B outlets of Jaipur.

What is the USP of your place/ brand?

It is homely atmosphere with warm service. We believe in professionalism but along with dollops of personal warmth and sensitivity to guests’ feelings.

What is your take on the hospitality business in India, in general?

Hospitality business in India will continue to grow at an exponential rate.

The spending power and standard of living drives hospitality business. There is a strong desire to travel, experience new places, explore new trends among people and that is what collectively fosters the hospitality business in the country.

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