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EDIT ORIA L

Publisher cum Editor Rajneesh Sharma

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rajneeshhammer@gmail.com

hanks to the deepening of the influences of globalisation, many more Indians than ever before are now getting more open to experimentation in their food & beverage choices. At the same time a large section of this segment is preferring to have foreign dishes with Indian twist. It is because Indians have an inherent characteristic to become Golocal, that is being global and local at the same time, which is getting reflected on their eating preferences too in a big way. Sometimes a section of our eating out crowd is showing interest or even fascination towards Indian dishes with exotic element/s. These trends have given a significant fillip to the fusion cuisine in India’s fast evolving food services industry. What is significant is the market momentum which fusion cuisine has gained in the Indian food service industry during the recent years, largely due to the Indian restaurant goers’ increasing preference towards combining exotic and Indian tastes and flavours. In the Cover Story of the issue we have explored the burgeoning fusion food scenario across the Indian food service industry through interactions with some industry experts. Attaining customer satisfaction by going the extra mile is crucial for enduring success in today’s competitive restaurant business. And today’s increasing numbers of discerning restaurant goers in India’s food service industry are not fully satisfied with great food, ambience and décor; there are several other facets to be taken care of for making them graduate from one time guests of a restaurant to repeat guests of the given outlet. In the Business Story, we have attempted to explore some of these many factors contributing towards enduring customer satisfaction in restaurants, through interaction with industry experts. Food allergy is a critical issue for the restaurant industry, which needs to be tackled scientifically and holistically by the food service industry, on a continual basis. We have covered the subject of food allergy in the context of food service industry in some detail, in the Feature section of our issue. Besides these relevant topics, we have covered many other issues that can interest the players in our food service industry, through our features and Q&As.

Associate Editor Swarnendu Biswas Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design Hari Kumar. V Abhishek Singh Rathore Production Assistant Mamta Sharma Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Director Sales Sanjay Anand Mobile: +91 9811136837 Director Operations Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833 Telefax: 022-28388947

Website: www.fbrmag.com E-mail: info@hammer.co.in © 2017 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 Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. 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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Contents april- may 2 01 7

Cover Story

32

Departments

The Age of Culinary Amalgamation Event 04

Business

40

Attaining Enduring Customer Satisfaction

Feature

News 10 46

Fighting Food Allergy

PROCESSED FOOD

52

Report 22

Focus 30

Ketchup Spreads its Tastes Dairy 58

profile

54

Exotic Flavours at Nueva

Beverage

60

Making Summers Cool

restro-bar

64

Restaurant Review

70

Chef Voice

72

Design 74

The Ideal Partying Destination Operations 76

theme cuisine

68

Flavours from the Hills

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NRA Show 2017: Driving Growth through Innovation Exciting new technology, breakthrough food and beverage products and tech-savvy startups highlighted the importance of innovation at NRA Show 2017, the international foodservice marketplace

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t the NRA Show 2017, held at McCormick Place in Chicago, Illinois from May 20-23, registrants hailed from more than 100 countries to participate at the premier event in the foodservice industry. It was yet another year of strong growth for both attendee and exhibitor numbers with the main highlight being the growth in international exhibitors and attendees. T h e e v e n t of fe re d e v e r y t h i n g n e e d e d t o a c h i e v e success in the foodservice industry. From knowledge to hands-on implementation, from innovation to traditional we l l - p rove n s o l u t i o n s , t h e N RA S h ow h a d i t a l l .

Hub of Innovation Besides an impressive selection of exhibitors, invited Chefs and specialty areas, one of the key highlights of 2017 was the newly launched zone, the Innovation Hub. This zone was actually comprised of a few distinctive areas — the Innovation Theater, the Startup Alley, and Tech Talks. The Innovation Hub had everything participants needed to stay current on the latest industry innovations and unlock best practices. At the new auditorium, the Innovation Theater, attendees participated in key discussions such as “The Impact of Customer-Facing Technology on Restaurant Design”, “Key Trends Shaping the Future of Foodservice” and “Bridging the Atlantic: U.S. and U.K. Restaurant Trends”. All the topics in the discussion were devoted to keep participants ahead of the competition with in-depth research and timely education sessions. Created to connect attendees with tech-savvy startups poised to make a big impact in foodservice, the Startup Alley presented by American Express brought 14 companies that are at the forefront of digital innovation for the foodservice sector. Just steps away from the Innovation Hub, attendees were also able to discover new technology poised to change the way foodservice does business at the Tech Pavilion and at Microsoft Digital Transformation. Attendees explored top-to-bottom tech solutions as mobile apps and payment, digital signage and data-driven solutions at the Tech Pavilion while they learned how mobile apps, front-of-house management tools and smart kitchens could improve their operation in a fully immersive experience at Microsoft Digital Transformation.

Showcasing New Products and Equipment Innovation was also present with the introduction of new p ro d u cts a n d e q u i p m e nt . Eve ry ye a r h u n d re d s of n ew products are launched at NRA Show. In 2017, while wondering through the exhibition floor, attendees could find the most

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delicious, unique and exciting food and beverage products that benefit restaurant operators and consumers alike. This year’s 36 Food and Beverage Innovation (FABI) Award recipients included products such as salt created with revolutionary processing technology to contains 50 per cent less sodium than table salt, a naturally flavoured beverage with ginger, cane sugar and blood orange extract called Blood Orange Ginger Beer and the world's first plant-based burger that looks, cooks and satisfies like fresh ground beef. The products labeled as “Hot New Products” were another highlight of the event. Exhibitors with such products received special sticker identification in their booth. Among the breakthrough products that had the identification, attendees could find the only packaged salad product designed for optimal flavour, freshness and convenience with roots attached (Pete's Living Greens Living Strips) and a 2017 Sofi Award winner that is a delicious "salad in a bottle” (ZUMO Gazpacho). Forward-thinking equipment was also at centre stage at NRA Show 2017. For over a decade, the industry has trusted the KI (Kitchen Innovation) Awards to recognise products that meaningfully improve the back of the house. The 18 selected innovations that were present at the KI Pavilion addressed operator concerns from labour, energy and water efficiency to food safety, sanitation, cross-functionality and space-saving. NRA Show 2017 brought together the very latest progressive companies and innovations, helping operators solve challenges, s ave m o n ey a n d d o eve n m o re w i t h w h at t h ey h ave. The NRA Show 2018 will be held from May 9-22 in Chicago. (For more information, please visit Restaurant.org/Show)

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Here Comes an All-embracing Hospitality Trade Show A combined show across three integral sectors of the hospitality and food service industry promises to bring 300-350 of the finest brands across categories; all under one roof

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he Restaurant & Catering (RECA) trade exhibition is widening its scope by adding more verticals into its fold. A new exhibition platform, The Hospitality First Show, will be launched this year, covering the entire gamut of the hospitality industry. Two new trade fairs, the India Hotel & Leisure Show, and the India Beer, Wine & Spirits Show, will be rolled out under The Hospitality First Show umbrella brand. The existing RECA, the No.1 exhibition in its niche, will also continue to be held with its identity intact under the umbrella banner — The Hospitality First Show. The maiden show will be held in Mumbai Exhibition Centre, Goregaon during 21st23rd August, 2017. With this, Hospitality First India Pvt Ltd, the organiser of the events, aim to cover the full range of segments within the broad HORECA (hotels, restaurant and catering) and the alcoholic beverage (alcobev) industry. Hospitality First India Pvt. Ltd. is already organising Bakery Business, the leading trade fair for the bakery and patisserie industry, which is into its 12th year. “We are determined to catapult the hospitality show as the most comprehensive hospitality and food service trade fair,” said Pradeep Gopalan, Director of Hospitality First India Pvt. Ltd.

For a Professional Sourcing Platform Indian tourism is one of the most diverse and sought-after products in the world. The Indian hospitality and lodging industry has responded brilliantly to match this diversity by creating products that satisfy travellers. “We are responding to a market need. The hotel & leisure and alcobev shows are

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Indian hospitality and food service arena, is striving to bring that change.

What to Expect from the Hospitality First Show

necessitated by the absence of a professional sourcing platform,” said Gopalan. Most top-notch global hotel chains have presence in India. To support business operations of such a diverse hospitality portfolio, a robust supplier ecosystem that can offer tourists a truly global and valuefor-money proposition, is being needed. The supplier fraternity — domestic and international — across categories relies heavily on business trade fairs to market, promote and launch their products. Unfortunately, the entire hospitality supplier ecosystem in India continues to rely and be served insufficiently by one national fair for the last 31 years. Lesserknown regional fair organisers over the last decade have remained stagnant in size or dismal in performance. Hospitality First India Pvt. Ltd., an experienced and industry-recognised Indian trade show organiser with over five decades of combined domain expertise in conceptualising and executing, besides consulting national and international show organisers in staging first class shows in the

Hammer Food & Beverage Business Review

Hospitality First seeded the first dedicated show for the restaurant and catering sector in 2010. RECA, now in its 8th edition, is building on its existing base of 150 confirmed, exclusive food service sector companies to launch India Hotel & Leisure Show, and India Beer, Wine & Spirits Show. The combined show across three integral sectors of the hospitality and food service industry promises to bring 300-350 of the finest brands across categories, all under one roof. The RECA show already attracts over 5,500 plus food service operators and over 2,000 hotel owners as trade visitors across categories in India. All in all, over 13,000 trade visitors are expected over three days of the forthcoming show. Supporting events, such as the ‘Hotel and F&B Consultants Forum’, ‘Hotel Safety & Security Heads Forum’, and ‘Hospitality Procurement Heads — Supplier Engagement Forum’ will have a direct influence and impact on purchase on the show floors. Exclusive speeches and informative conference sessions will be tailored to keep you abreast of the current hospitality industry environment. Professional Chefs, bartenders and sommeliers — all and more will be found outdoing each other at a host of professional culinary and mixology championships during three days of the show. “This launch will be a watershed moment redefining business fairs in the Indian hospitality and food service sectors, fuelling industry growth,” Gopalan elaborated.

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TRAFS 2017: One-stop Shop for Hotel, Food Service Solutions Thailand’s biggest international hospitality and food service show is set to bring in to one platform 150 exhibitors and more than 20,000 target buyers from 50+ countries

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ontinuing its tradition of offering hotels and food service providers a onestop shop for sourcing new food and drink equipment/ ingredients and other hotel supplies, the Thailand Retail, Food & Hospitality Services (TRAFS) 2017 is now set to roll out its 11th edition over a period of four days starting on 13th July. Over 150 exhibitors representing a full range of products from more than 500 brands are expected to participate at the 13th-16th July show to be held at Bangkok International Trade & Exhibition Centre (BITEC) in Thailand. As many as 20,000 buyers/decision makers from almost 50 countries are expected to visit the four day event, said Kavin Kittiboonya, Managing Director of Kavin Intertrade Co., Ltd. which organises TRAFS 2017. TRAFS 2017 will house four country pavilions from Japan, Korea, Taiwan and China to help exhibitors find potential distributors to serve the booming tourist and food service businesses in Thailand

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and the neighbouring regions, Kavin said. At this international hospitality and food service show, visitors and buyers can expect to see a comprehensive product range of latest technologies from hotel/food equipment and supplies, chilling and freezing equipment, cleaning equipment and supplies, food packaging, tableware /kitchen utensils, mattress and linens, vehicles/golf carts, coffee, bakery and ice-cream equipment, ingredients and supplies, meat and poultry/seafood, food ingredients, dairy products/cheese, wine/beer/liquor,information system, and signage/LED display, etc. “TRAFS 2017 will be a one-stop shop hotel and food service solutions platform for owners/executives/professionals in hospitality and food service industry as a whole, including fine dining, restaurants, coffee, bakery and ice-cream shops to source new food and drink equipment/ ingredients and hotel supplies,” Kavin noted. Besides products, visitors can also expect to see at the event comprehensive activities from hospitality professionals, i.e. food and bakery competitions, master classes on food and bakery by renowned Chefs, seminars from front office managers, and human resource personnel. What is more, alongside TRAFS 2017, two big events are also being organised by Kavin Intertrade. Th es e two eve nts a re — Th a i l a n d Franchise & Business Opportunities (13th edition), the biggest franchise show in ASEAN; and ASEAN Retail 2017 (2nd edition), an international show on retail equipment and supplies. “This is a unique opportunity for buyers/ decision makers to visit three big events in one place at one time,” Kavin pointed out. (Contact: Mr. Pipat at pipat.kavin@gmail. com for more information. Website: www.thailandhoreca.com)

Hammer Food & Beverage Business Review

EV E N TS ’ CA L E N D E R Tuttofood 2017 8-11 May 2017, Fieramilano, Italy www.tuttofood.it HOFEX 2017 8 - 11 May 2017 Hong Kong Convention and Exhibition Centre Hongkong, China www.hofex.com   Bakery China 10-13 May 2017 Shanghai New International Exhibition Centre Shanghai,China www.bakerychina.com SIAL China 2017 17-19 May 2017 Shanghai New International Exhibition Centre Shanghai,China   www.sialchina.com NRA Show 2017 20-23 May 2017 McCormick Place, Chicago, USA www.show.restaurant.org/ Thaifex- World of Food Asia 2017 31 May- 4 June 2017 Impact Challenger & Exhibition Centre Bangkok, Thailand   www.worldoffoodasia.com The Bakery World Expo 15-17 June  2017 Bombay Exhibition Centre, Mumbai, India www.thebakeryworldexpo.com Heimtextil India 20-22 June 2017 Pragati Maidan, New Delhi, India www.heimtextil-india.in.messefrankfurt.com Ambiente India 2017 20-22 June 2017 Pragati Maidan, New Delhi, India www.ambiente-india.in/ Bakers Technology Fair  7-9 July 2017 CODISSIA Trade Fair Complex, Coimbatore, Tamil Nadu, India www.bakerstechnologyfair.com

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Sofitel Mumbai BKC Launches City’s Largest Wine Library I n t u n e w i t h i t s Fre n c h heritage and lineage, Sofitel Mumbai BKC brought to the 'maximum city' the largest wine library of the city when it launched in April 'Vinothéque' at its Artisan restaurant. “We are delighted to bring Mumbai’s largest wine library and collection, combining local and international favourites,” Biswajit Chakraborty, General Manager, Sofitel Mumbai BKC, said in a statement. The wine library consists of an elaborate collection of international as well as Indian wines and champagnes. Christened 'Vinothéque', this wine library at Artisan stocks a compilation of 320 bottles with over 80 international and local labels. The regions included are a mix of the new world and old world. “At Sofitel Mumbai BKC we intend to be a repository of the best wines in the world and offer the guest an exquisite choice of more than a thousand wines that he or she currently may not have experienced,” Chakraborty added.

Shree Gangour Sweets Now in New Delhi After cementing their position in Mumbai, Indore, Goa and Dubai, Shree Gangour Swe ets , a M u m b a i - b as e d res ta u ra nt chain best known for its sweets, recently launched its first store in New Delhi. Union Textiles Minister Smriti Irani graced her presence for the inauguration of the store in Nirman Vihar. Bollywood Singer Ila Arun and industrialist Raj Kundra were among the other dignitaries and celebrities w h o we re p res e nt o n t h e o ccas i o n . The outlet, called English Vinglish, has five floors packed with sweet shop,

res tau ra nt , b a n q u et h a l l a n d a roof top banquet for social gatherings. The restaurant serves a variety of 150 kinds of sweets. This pure vegetarian dessert boutique focuses on delivering exotic varieties. Take for example, the Motichoor Parfait, a renowned French dessert altered with vibrant Indian colours. It is complemented by the timeless Indian dessert creations like Motichoor Bundi and Pista Katli. The outlet also offers a wide variety of bakery products like healthy breads, scrumptious unique cookies of varied flavours, multihued macaroons, and baklavas.

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Zu's Doner Kebaps Opens in Mumbai After tasting success with the food enthusiasts of Bangalore, popular Turkish fast food joint Zu’s Doner Kebaps recently opened its doors to Mumbaikars. The Turkish chain has become an increasingly popular destination of fas t fo o d ow i n g to i ts u n i q u e blend of spices and flavours. Zu's Doner Kebaps offers a scrumptious spread of Turkish kebabs and other delights with various condiments. Zu's Doner Kebaps is also the first chain in India to offer Kapsalon – a D u tc h fo o d i te m i n c l u d i n g t h e ve ry f l avo u rs o m e d o n e r ke b a b. "Zu's Doner Kebaps is an exceptionally cherished venture for me because culinary art has always been a deep ingrained interest for me. We garnered an amazing response from Bangalore and we are positive Mumbai is also going to love the food we are here to offer them; especially the Kapsalon which has been a super hit with people who enjoy doners,” said Zubair AH, owner, Zu's Doner Kebaps.

15th Batch Graduate from BCIHMCT It was a proud as well as an emotional day for all at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi on 3rd May 2017 when passing out cum farewell ceremony was held to commemorate the completion of 4-year Degree Course of the batch of 2013-2017. This is the 15th batch to graduate from BCIHMCT. “It has been a journey that began with cautious strides perhaps, but o n e t h at h as ta ke n u s to g re at h e i g h ts . We have experienced extraordinary moments and formed memories that will be treasured throughout the life,” Bhupesh Kumar, Director, BCIHMCT said while congratulating the successful students who had secured excellent placements in the leading hotels of India and abroad. “You are entering a new phase in your life in an exciting world, full of challenges,

where you must be both geographically

and functionally mobile to be successful,” Chief Guest for the ceremony, RishabhTandon, Human Resources & Training Manager, C ro w n e P l a z a To d a y N e w D e l h i O k h l a , t o l d t h e s t u d e n t s .

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HOTREMAI Organises GST Awareness Symposium in Delhi W i t h a v i ew to e d u cat i n g i ts m e m b e rs a b o u t t h e changes that are about to come due to the proposed implementation of the Goods & Services Tax (GST) from 1st July 2017, the Hotel and Restaurant Equipment Manufacturers Association of India (HOTREMAI) recently organised a symposium in New Delhi The implications of the implementation of GST to the B2B manufacturers and suppliers were highlighted by NK Gupta, Senior Executive Director, SS Kot h a r i M e h ta & Co, w h o i s a l s o t h e Co - C h a i r m a n of I n d i re ct Taxes Committee at PHD Chamber of Commerce & Industry. He also answered several queries raised by the participants at the symposium. To c r e a t e a w a r e n e s s a b o u t t h e n e w t a x r e g i m e a m o n g i t s members, HOTREMAI plans to do similar symposiums in other cities of the country including in Mumbai, Chennai, Hyderabad and Bengaluru.

ITC Launches ‘100%’ Pomegranate Juice ITC's Foods Division announced in April the launch of another unique offering from its B Natural range of fruit beverages — B Natural 100 percent pomegranate juice. Unlike most other packaged fruit juices available in the market that are made from 'fruit concentrates', B Natural 100 percent pomegranate juice is made directly from the pulp of 25 hand-picked pomegranate fruits (in each pack), and has no added sugar, colour, preservatives or flavuor, ITC said in a statement while also revealing health and fitness diva Shilpa Shetty Kundra as the new brand ambassador for B Natural juices and beverages. "B Natural 100% Pomegranate Juice is a step towards educating people and helping them make a choice towards a healthy lifestyle. Being an advocate to health and fitness myself, I am proud to be associated with a brand like B Natural. I hope consumers enjoy the new offering and B Natural becomes their brand of choice," Shilpa Shetty said in a statement. ITC forayed into the approximately Rs. 2,500 crore juices and nectars (premium packaged fruit drinks) market in 2015 with the acquisition of the B Natural brand. M o s t p a c ka g e d f r u i t j u i ces i n t h e Indian market today are made from fruit concentrates which are diluted with water during re-constitution. Thermal treatment of the fruit pulp, by which a concentrate is made, not only affects the eventual taste and flavour of the juice, but may also reduce its nutritive value. B Natural's 100 per cent pomegranate juice, however, is made directly from fruit pulp and not from concentrates, thus providing consumers a more nutritive and natural tasting experience. Here it deserves a mention that pomegranates are a rich source of vitamins and anti oxidants, making them one of the healthiest fruits to consume. B Natural 100 percent pomegranate juice is manufactured and packed at a state-of-the-art manufacturing facility in Bengaluru. It is packed in a s i x - l aye r Tet ra Pa k p a c ka g i n g , w h i c h h e l p s reta i n t h e f res h n ess a n d t a s t e of t h e f r u i t j u i ce, w i t h o u t t h e n e e d fo r a d d e d p re s e rvat i ve s . "We continue to witness strengthening consumer preferences for healthy, wholesome and nutritious products, and are committed to creating and launching differentiated offers in the health and wellness space across our portfolio. The launch of B Natural 100% Pomegranate Juice is a step in this direction. We are committed towards offering genuine value to our customers in terms of both health and taste and B Natural Pomegranate Juice is another innovative offering that will delight our consumers," said Hemant Malik, Divisional Chief Executive, ITC Foods Division.

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Britannia Signs JV with Chipita to sell Ready-to-Eat Croissants FMCG major Britannia Industries Limited recently announced that it formed a joint venture with Greece’s cakes and c o n fe ct i o n e r y m a j o r C h i p i t a S A fo r t h e p u r p o s e of p ro d u c i n g a n d s e l l i n g re a d y - to - e at c ro i ss a nts i n I n d i a . “We are pleased to inform you that the company has signed today a joint venture agreement with Chipita S A, a Greek company, for the purpose of developing, producing and selling ready-to-eat long life filled croissants and any ot h e r p ro d u cts as m ay b e a g re e d b etwe e n t h e p a rt i es through a joint venture company in India,” Britannia said in its submission to the Secretary, BSE Limited and The Manager, Listing Department, National Stock Exchange of India Limited. T h e j o i n t v e n t u r e i s n a m e d B r i t c h i p Fo o d s Lt d . “ B r i ta n n i a w i l l h o l d 6 0 p e r ce nt a n d C h i p i ta w i l l h o l d 40 per cent of total share capital of the joint venture company (Agreed Equity Proportion),” Britannia added. The company said that the directors and board members shall be appointed by the companies in their 'agreed equity proportion.' “The parties have agreed that the formation of the joint venture company’s board of directors shall consist of a minimum of five and maximum of ten members. The parties shall have the right to appoint directors in their agreed equity proportion,” Britannia said. The Chairman of the board shall be a Director nominated by Britannia.

From Smart City to Food Smart City In a unique initiative, the Food Safety and Standards Authority of India (FSSAI) piloted high-level discussions between national and international experts on an innovative framework to create ‘Food Smart Cities’ in India. Building on the Ministry of Urban Development’s Smart City Mission, Food Smart Cities would include end-to-end solutions for food systems in urban India. In the multi-stakeholder brainstorming workshop on Food Smart Cities, which was convened jointly by FSSAI and the Ministry of Urban Development at FSSA I H e a d q u a rte rs i n N ew D e l h i o n 2 n d May 2017, the framework and methodology for rollout of the Food Smart City was discussed. At the workshop, FSSAI proposed a four-pillar a p p ro a c h , w i t h c l e a r a ct i o n a b l es , t h at c i t i es could undertake at the local level to potentially trigger change across the country. This four-pillar approach focused on ensuring safety and hygiene across the supply chain, improving diets, triggering social and behavioural change in consumers and excess food management and food loss recovery. Anupam Mishra, Economic Advisor to Ministry of Urban Development (MoUD), suggested including food-based parameters to the livability index that is being developed by MoUD, while Surabhi Malik, Additional CEO of Ludhiana Smart City, said that she was now encouraged to build food into a new citizen collaboration and feedback portal they were developing. The workshop concluded with a decision that a f ra m ewo r k fo r fo o d s m a rt c i t i es wo u l d b e further refined and circulated to cities around the country, which are aspiring to be Food Smart Cities. Senior representatives from Smart Cities including Ludhiana, Ajmer, Jaipur, Gurgaon and Bhubaneswar participated in this meeting. Several key international partners and academics also joined the meeting to share best practices from around the world. This included Food Foundation from the UK, EAT Foundation from Norway and Sweden, a representative from the Birmingham City Council, and Professor Alan Dangour from the London School of Hygiene and Tropical Medicine. Pawan Agarwal, Chief Executive Officer, FSSAI, in his opening remarks said that food, like air and water is often taken for granted and has been largely ignored in our city planning, despite it being the central piece around which life revolves. There is now a golden opportunity to integrate food systems management into the smart city guidelines.

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Industry Warms Up to Fortification of Wheat Flour Major wheat-flour brands and millers in India are set to fortify wheat flour with iron, folic acid and vitamin B-12, the Food Safety and Standards Authority of India (FSSAI) said in a statement, in the recent past. M a r k e t l e a d e rs l i k e t h e I TC, General Mills, Hindustan Unilever, Patanjali, and Cargill have agreed to start fortification of their flagship brands of wheat flour (atta) such as Aashirwaad, Pillsbury, Annapurna, Pata n j a l i a n d N at u re Fres h res p e ct i ve l y. They have already initiated the process and their fortified wheat flour would begin to be seen in the market in different regions by July/ August and then scale up pan-India by December 2017, FSSAI said. This decision is the outcome of a series of meetings convened by FSSAI over the past two months with related businesses, including medium and small industry players and development partners such as GAIN who have been associated with fortification of wheat flour over the past few years. Several flour millers in Jammu and Kashmir, Madhya Pradesh, Rajasthan, Gujarat and Orissa are already providing fortified wheat flour. In several places in these states fortified wheat

flour is readily available, FSSAI said. D e c i s i o n of m a r ket l e a d e rs would prompt and encourage other flour millers to start fortification. In a meeting with Pawan Agarwal, C EO, FS S A I , t h e f o o d i n d u s t r y associations like the Roller Flour Millers Federation of India (RFMFI), Wheat Products Promotion Society (WPPS) and Society of Indian Bakers (SIB) conveyed their commitment to start fortification of wheat flour and other products such as biscuits, breads, rusks and cakes, at the earliest. “ FS SA I h a s a l s o e s t a b l i s h e d a Fo o d Fo r t i f i ca t i o n Resource Centre (FFRC) to facilitate and support food b u s i n ess es i n t h e i r fo rt i f i cat i o n effo rts , ” Ag a rwa l s a i d . Fortification of wheat flour with iron, folic acid and vitamin B12 offers one of the most feasible and cost-effective strategies to combat anaemia and other micronutrient deficiencies that impact more than 50 percent of India's population across the population groups and geographies; affecting all socio-economic classes. India has a fairly high consumption of wheat flour with an average per person consumption of about 200-250 gm per day, equaling to an overall annual consumption of 63.3 million metric tonnes (MMT).

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Ne w s s c a n

Paani Natural Mineral Water Sachin Joshi. He has inspired Vi i k i n g Ve nt u res , w i t h d i ve rs e ve rt i ca l s l i ke all stakeholders and made them FMCG products, hospitality, entertainment, realty, believe that 'sky is the limit'. infrastructure, paper products and various philanthropic "We at Saurav Beverages are activities, has launched along with Soha Ali Khan ext re m e l y exc i te d a b o u t t h i s Paani Natural Mineral Water for North India region. association and looking forward Also its XXX energy drink to spiral the business further is being made available t o w a rd s g re a t e r s u c c e s s i n a c ro s s N o r t h e r n I n d i a , northern India. It is said a journey effective from this May. of a thousand miles begins with The group has partnered a single step", said Saurav Gupta. w i t h S au rav G u pta , Sachin Joshi Paani Natural Mineral Water will Managing Director, Saurav be available in two variants in 1 litre Beverages, for expanding and 500 ml, priced at Rs. 55 and Rs.30 respectively. its operations in North India; appointing XXX Energy Drink is available to consumers at Rs. 100, in a Saurav Beverages as the Regional Saurav Gupta packing of 250 ml cans. Fra n c h i s e fo r t h e e nt i re ro l l o u t . Paani was officially unveiled in Delhi by Sachin Joshi, Chairman, Viiking Ventures and Soha Ali Khan. "We value our dynamic and versatile partners and professionals who have helped our business grow and have contributed in developing our company from a small seed into a big tree. We welcome Saurav Beverages to this growing family," noted

Bira 91 Launches Two New Beers in India

New Delhi-based Bira 91 on 25th May announced the launch of two new beers – Bira 91 Light and Bira 91 Strong. At about 90 calories for a 330 ml bottle, Bira 91 Light is one of the lowest calorie beers in the Indian market, and has a little over half the calories of standard lagers. The beer finally gives health and fitness conscious consumers a choice on the beer list – dispelling the myth that drinking beer would cause a beer belly. “Bira 91 Light is the lowest calorie option for any alcoholic beverage in the bar. It is lower than a glass of champagne, much lower than breezers, wine, or cocktails. It is even lower than a glass of milk or orange juice,” said the company’s Founder, Ankur Jain. The Indian beer market is dominated by strong beers – over 85 percent of beers consumed in India have high alcohol content. In this context, the launch of a light beer, which is of low calorie, is unusual. Explaining the rationale, Jain said, “Our estimates are that India has about 200 mn consumers of alcohol and only about 100 mn consumers of beer. Bira 91 Light will hopefully give non-beer drinkers another reason to consider beers when they are looking for a refreshment.” Bira 91 Strong, described by the company as a 'High Intensity Wheat Beer', on the other hand, is high on alcohol content. “This is a big beer— high on flavour, high on taste, high in alcohol content. We want the mainstream consumer to consider and discover taste when they make a choice at the retail shelf,” Jain said. The launch will be across 15 cities in this quarter; covering every active market for Bira 91, the company said in a statement.

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IRCTC to Engage Hospitality Industry for Service of Food in Trains In order to upgrade quality of food preparation, IRCTC is to set up new kitchens and upgrade existing ones

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ith a new catering policy coming into effect this year, Indian Railway Catering and Tourism Corporation Limited (IRCTC) will engage service providers from hospitality industry for service of food in trains, the Minister of State for Railways, Rajen Gohain said in a written reply to a question in Lok Sabha on 12th April. The new Catering Policy 2017 was notified on 27th February with the objective to provide quality food to rail passengers by unbundling of catering services on trains. IRCTC has been mandated to carry out the unbundling by creating a distinction primarily between food preparation and food distribution, Gohain said. However, IRCTC shall retain the ownership and shall be fully accountable for all the issues pertaining to setting up and operation of the 'Base Kitchens' and quality of food. In order to upgrade quality of food preparation, IRCTC is to set

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up new kitchens and upgrade existing ones. The salient features of the new Catering Policy 2017 are as under — (i) IRCTC to manage catering service on all mobile units. Pantry car contracts awarded by zonal railway to be reassigned to IRCTC. (ii) Meals for all mobile units to be picked up from the nominated kitchens owned, operated and managed by IRCTC. (iii) IRCTC not to outrightly outsource or issue licenses for provision of catering services to private licensees. (iv) IRCTC to engage service providers from hospitality industry for service of food in trains. (v) All four Base Kitchens under departmental operation of Zonal Railways (Nagpur, Chhatrapati Shivaji Terminus (CSTM) , Mumbai Central (BCT), and Balharshah) and all kitchen units i.e. Refreshment Rooms at A1 and A category stations, Jan Ahaar, Cell Kitchens are to be handed over to IRCTC on ‘as is where is basis’. IRCTC to set up its own Kitchens at additional stations, if required. (vi) Kitchen structures/land/space to be handed over by zonal railways to IRCTC, for a period of 10 years, extendable for another period of 5 years, on a token license fee. (vii) IRCTC to be responsible for management of food plaza, food courts, fast food units within the ambit of this policy. (viii) The setting up/ development / refurbishment of new or existing base kitchens/kitchen units to be undertaken by IRCTC. These kitchens are to be owned, operated and managed by IRCTC. (ix) IRCTC to develop different types of kitchens keeping in view supply of food and usage assessed. (x) IRCTC to develop the business model for the kitchens so that they can expand and enhance the service. IRCTC to prepare a detailed concession agreement for setting up/development of the kitchens. (xi) Zonal railway to manage static unit (catering stall /milk stalls/ trolleys, etc.) except base kitchens and kitchen units to be handed over to IRCTC. (xii) For the purpose of allotment, a refreshment room (at B and below category stations) or a stall or a trolley to be deemed as one unit. As such, a single unit is to be awarded through a single license. (xiii) Provision of perpetual renewal has been done away with. Now it has been envisaged that tenure of all static units (except kitchen units and food plaza) shall be 5 years only. Tenure of food plaza shall be for a period of 9 years. (xiv) Allotments of General Minor Units at all category stations to be done through open, competitive, two-packet tendering system from the eligible bidders by divisions. (xv) For the first time, it has been envisaged that allotment of Special Minor units (reserved category) at all category stations will be done by divisions through open tendering system, within the similar reserved category.

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India has One of the Fastest Growing Chocolate Markets W

hile the global chocolate confectionery market posts slow growth, new research from global market intelligence agency Mintel reveals that India is defying the odds. Indeed, India now has one of the world’s fastest growing c h o co l at e co n fe ct i o n e r y m a r ket s . I n I n d i a , t h e s a l es of c h o co l ate confectionery in retail markets grew by 13 percent between 2015 and 2016, followed by Poland which saw sales growth of 2 percent. In comparison to the rest of the world, Poland and India were the only two markets to see sales of chocolates grow in 2016, with sales in the United States (US), United Kingdom (UK), Germany and France flat over this period, while chocolate

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s a l es fa l l i n g i n R u ss i a ( - 2 % ) , Brazil (-6%), and China (-6%). Data from Mintel also reveals India’s chocolate confectionery market has had a strong CAGR (compound a n n u a l g row t h rate ) of 1 9 . 9 p e rce nt , i n reta i l market value, between 2011 and 2015, and it is expected to grow at a CAGR of 20.6 percent from 2016 to 2020. When it comes to chocolate confectionery consumption (volume sales), it seems India is a nation of chocolate lovers. Mintel’s research reveals that India consumed 228 thousand tonnes worth of chocolate in 2016, according to Mintel’s estimates. Meanwhile, Australia and Indonesia consumed 95 thousand tonnes and 94 thousand tonnes worth of chocolate in 2016,respectively. Marcia Mogelonsky, Director of Insight, Mintel Food and Drink, said, “Chocolate confectionery had an uneven year in 2016. Volume sales in developed markets remained flat, while the picture was a bit brighter in the emerging markets, like India, where sales generally fared better. Our research indicates that  consumers in India believe chocolate to be beneficial and convenient  – seemingly the key reasons behind the growth of the country’s chocolate confectionery market, both in value and volume.” On the benefits of chocolates, Mintel’s research reveals that over two in five Indian consumers (44 percent) find sweet or sugary snacks like chocolates and cakes to be healthy, while over one in three (35 percent) Indians believe these snacks provide them with energy. Overall, global launch activity in the confectionery category was somewhat restrained during 2016. The number of chocolate confectionery launches globally grew by just 3 percent between 2015 and 2016, with seasonal chocolate launches accounting for one quarter (25 percent) of global chocolate new product launches. This was the biggest area of chocolate new product development (NPD) in 2016, according to Mintel Global New Products Database (GNPD). Although still a small part of the chocolate industry, launches of chocolate confectionery with an organic claim increased 6 percent between 2014 and 2016. Mintel’s research shows that consumer demand is likely to be the major impetus for more conversion to organic offerings. In India, as many as 19 percent of Indian consumers would like to see a wider variety of natural snacks, that have no additives or preservatives, for instance. “Providing organic cocoa is proving to be a challenge for the industry. In order to satisfy the growing demand, it will become necessary for more cocoa growers to switch to organic farming methods. As interest in healthy sweets continues to rise, the availability of chocolate that offers organic or all natural positioning will be desirable as consumers look for better-for-you options,” Marcia concluded.

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fter the Union Government approved guidelines on service charge, the Food and Consumer Affairs Minister, Ram Vilas Paswan has declared in the recent past that the service charge on hotel and restaurant bills was absolutely voluntary and not mandatory. According to the guidelines, the column of service charge in the bill will be left blank, which the customers can fill up at their discretion before making the final payment. "Guidelines are being sent to states for necessary action at their ends," the minister tweeted. According to the Minister, service charge should be paid as far customer’s discretion and hotels and restaurants within India should not decide “how much service charge is to be paid by the customer.” According to a senior Consumer Affairs Ministry official, "If there is mandatory levy of service charge, customers can file a complaint in the consumer court." Paswan had said that his ministry had chalked out an advisory on the service charge issue and it was sent to the PMO for approval. However, stringent action against the violation of this guideline cannot be imposed at present because of the deficiency in our consumer protection laws.

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After the announcement of the Minister regarding service charge, many restaurant associations in India were quick to point out that guidelines were not laws. “Unless there is legislation to this effect, restaurants will continue to levy service charge,” stated Riyaz Amlani, the President, National Restaurant Association of India  (NRAI).  In this regard, Dilip Datwani, President, Hotel and Restaurant Association of Western India (HRAWI), expressed his resentment. "It is sad to see constant

The Essential Difference In this regard, it is necessary to distinguish between service tax and service charge. Service tax is a tax levied by our Union Government on services provided. Presently, service tax is charged at a uniform rate of 15 percent throughout the country. Those restaurants in India, which are airconditioned or have central heating facility, collects service tax from their consumers, which in turn is supposed to be deposited by the outlets concerned to the service tax department. Service charge on the other hand has no legal validity in India. It is being charged by hotels and restaurants in India primarily as a convention.

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Ram Vilas Paswan demands being made from the hospitality industry on one issue or the other. One day it is about reducing food portions and on another day it is about terminating a legitimate charge. Service charge is a global practice and one that has been in force in India for more than half a century. The charge is neither hidden nor disguised. It is categorically and boldly mentioned in the menu. A customer patronises a food outlet with the full knowledge that he/she will be levied a service charge. It is not just hospitality, but many businesses levy such charges. We cannot understand why we are being singled out.” According to Riyaz Amlani, 6 million people employed in the industry directly benefit from service charges and out of these, more than 60 percent employees were dependent on service charge to enhance up to 30 percent of their incomes. Of course, adherence to these guidelines will negatively influence the restaurants’ and hotels’ revenues in India in the short-run, but at the same time it must be maintained through this guideline some amount of transparency in relation to service charge in the Indian food services industry has been introduced. There is no denying the fact that in India hotels and restaurants have been levying service charge arbitrarily, which generally ranges anywhere between 5-20 percent, and they never hesitate to impose it on their consumers even in cases where their services have been nothing short of abysmal. H e re i t d e s e r v e s a m e n t i o n t h a t t h e n o t s o transparent practice of service charge in hotels and restaurants in the country has attracted the complaint of a n u m b e r of co n s u m e r fo r u m s a n d ass o c i at i o n s . In the long-run, however, the revenues of the restaurants and hotels operating in India would not be largely affected by adhering to this guideline as more consumers would be eager to visit hotels and restaurants if they know that they have the discretion to pay service charge and it is no longer compulsory. One can also say that the guideline to do way with service charge in hotels and restaurants in the country, if put into practice, can eventually give a fillip to the eating out culture in the country, though the results may not be immediate. However, there can be snag in this too. The restaurants and hotels can easily cover the immediate possible loss from the withdrawal of service charge, by increasing the prices of their food & beverage products, in case the demand for their products is fairly inelastic among their target consumers. If this is being done, the consumers can hardly benefit from this development.

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A PP O I N T M E N T

Raviraj Guruju Novotel Imagica Khopoli in Maharashtra recently appointed Raviraj Guruju as the new Executive Chef. Chef Raviraj brings with him 21 years of proficient hospitality experience during which he has worked in some of the most eminent hotels in India and overseas. He has been a part of renowned hotels like Novotel Hyderabad Convention Centre, Hyderabad; Mercure Lavasa and Lavasa International Convention Centre, Pune; and Le Royal Meridien Mumbai, among others. “We are delighted to have Chef Raviraj Guruju join our team and share his vast culinary proficiency to offer the best possible gastronomic experience to our guests. We are positive that he will be an asset to our team with his remarkable sense of global and local cuisine, know-how and cooking skills,” said Srinivas Srirangam, General Manager, Novotel Imagica Khopoli. In his new role, Chef Raviraj will be responsible for curating dishes with a fusion twist.

Gopal Jha Chef Gopal Jha is the Executive Chef at Grand Mercure Bangalore. Prior to joining Accor Hotels at Grand Mercure Bangalore, Chef Gopal had worked with The Lalit - Golf & Spa Resort, Goa. In the past 11 years of his career, Chef Gopal has also worked with noted hotel chains including Starwood, Taj and Hyatt International. As an Executive Chef at Grand Mercure Bangalore, Chef Gopal is responsible for all kitchen operations related to food and beverage in the property. A diploma holder in hotel management from the Subhas Bose Institute in Kolkata and an Executive MBA in Finance from Karnataka Open University, Gopal’s areas of expertise include European cuisine, oriental cuisine, bakery and patisserie.

Sudhir Nair Sudhir Nair has been appointed as the Executive Chef of both Courtyard by Marriott Bengaluru Outer Ring Road and Fairfield by Marriott Bengaluru Outer Ring Road. Chef Sudhir brings to his new role over 17 years of expertise in the culinary field. Before joining Marriot hotels he had a stint at the iconic ITC Maurya- New Delhi and was associated with brands

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like Bukhara, Dum Pukht, Ottimo@Westview. He has the experience of being engaged in high-end catering for the who’s who of the world. Chef Sudhir began his career with the ITC Maratha preopening kitchen team in Mumbai. He went on to be part of the core planning and execution team for the opening of ‘Dakshin’ – a south Indian restaurant in ITC Maratha. He has since been associated with pre-opening of many restaurants, both in India and abroad. He was also part of the opening team for the grand 340 cover ala carte Italian and Asian restaurant named Social House in Dubai.

Rohit Srivastava Hyatt Regency Delhi recently announced the appointment of Rohit Srivastava as its Director of Food & Beverage. With 14 years of experience in hospitality industry, Srivastava has worked with The Oberoi Rajvilas at various positions and is with Hyatt Regency Delhi for the past nine years. Having done his diploma in hotel management and catering technology from College of Hospitality and Tourism Studies, Lucknow, Srivastava has a keen interest in guest relationship management and food and beverage marketing. “I am extremely delighted on taking up this role and look forward to taking food and beverage at Hyatt Regency Delhi to a greater height,” Srivastava said on his appointment.

Vishal Atreya Vishal Atreya has been appointed as the new Executive Chef at JW Marriott Mumbai Juhu. With an illustrious career spanning over 16 years, Chef Vishal brings with him vast knowledge and understanding of t h e h o s p i t a l i t y i n d u s t r y. After graduating from the Institute of Hotel Management in Chandigarh, Chef Vishal began his culinary journey as a trainee with The Taj Palace Hotel in New Delhi. In 2010, he moved on to The Imperial Hotel, New Delhi as the Executive Sous Chef. He later joined The Ritz Carlton LLC in 2013 as the Executive Sous Chef. Chef Vishal has also worked with Ananda in the Himalayas where he explored another aspect of food which is related to health and wellness. While working there for three years, he learnt the concept of amalgamating Ayurveda with food. His previous role was at JW Marriott Mumbai Sahar as the Executive Chef where he utilised his expertise in Italian cuisine to the fullest among other roles that he had undertaken at the property.

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Winterhalter India Pvt Limited Plot No. 269, Sector 7, IMT Manesar 122050, Haryana. Hammer Food & Beverage Business Review Toll Free 18001035913 www.winterhalter.in info@winterhalter.in

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F OCU S

The Chili from Tex-Mex Recently, Food & Beverage Business Review had an interaction with Ashish Saxena, CEO — Chili's India (South & West). Chili’s India is within the ambit of Chili’s American Grill & Bar, which is a leading American casual dining restaurant chain, with presence across more than 1600 restaurants in 33 countries worldwide including Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, UAE, Germany, India, Japan, Singapore and South Korea amongst several others.  Tex-Mex Cuisine, a private limited company headquartered in Chennai and having its corporate office in Mumbai, holds development rights for Chili’s American Grill & Bar in West & South India. The southern & western markets for Chili's in the country are spread across Mumbai, Pune, Chennai, Hyderabad and Bangalore. The interaction with the corporate honcho provided useful perspective about the evolution of the Chili’s brand in India. The excerpts of the interview follow: In how many cities of India do Chili’s American Grill & Bar have its brand presence? How many of these outlets are company-owned and how many are franchised operations? Chili’s has 18 operating restaurants in India, spread across eight cities. We at TexMex Cuisine own and operate 10 of these Chili’s outlets in South and West India, across five cities. All these restaurants are fully owned and operated by us.

When did the chain enter India and till now how has been it faring in terms of footfalls, revenues, and profits? Chili’s brand began its journey in India in 2009, from Powai in Mumbai. We have had a tremendous response as is evident from the growth of the brand. We are today the single largest international casual dining chain in India.

What is the culinary focus of

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Chili’s American Grill & Bar outlets? Has the chain tailored its offerings to suit the Indian palates? If yes, kindly elaborate in this regard Chili’s serves fresh American and Mexican cuisine. We have not adapted the flavours to suit the Indian palate. The reason is that Chili’s is a global chain spread across 33 countries in the world. We want a Chili’s guest to have the same experience across the globe. However, we have incorporated a number of vegetarian dishes in the Indian menu, considering our country’s dominant vegetarian population. These dishes have been adapted in close consultation with the Chili’s global culinary team to ensure the dishes are true to the south-western roots of the brand.

the next one-two months.

Also, talk about the marketing campaign of Chili’s India. Kindly elaborate Chili’s is a 42-year-old casual dining brand, based in the US. The brand is spread across over 1600 restaurants, in 33 countries. The challenge for us in India WAS two-fold. Firstly, the awareness of

What is/are the short-term expansion plans of Tex-Mex Cuisine? We are currently in the process of expanding our portfolio from 10 to 15 restaurants. Two of these are already in fit outs and another three will be starting in

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FOC US the brand in the country was low, which we needed to address. Secondly, American and Mexican cuisine is not yet well-known or widely accepted in India. So our marketing approach has been to tackle these two key issues. We defined our marketing mission statement as ‘Chili’s is the only restaurant chain serving authentic American Tex-Mex cuisine in an environment where you can enjoy a slice of the American way of life’.  Th e n we s et o u t to   co m m u n i cate this  effectively through a campaign that place to enjoy life. Our campaign  ‘More Life Happens Here’ had gone live from April  starting with the Chili’s Stadium experience, which brings the IPL games to life on our 100 inch projector screens. 

leveraged both mass media as we all as local restaurant activation. The results have been fantastic— our awareness level has gone up and guests are seen appreciating the Tex-Mex flavours more than they did before. This year we are taking this even further and positioning Chili’s as the

Also, throw some light on the recently introduced ‘Chili’s Stadium Menu,’ exclusively designed for this ongoing sporting season We have launched the Chili’s Stadium Menu to coincide with the cricket craze of IPL and the Champions Trophy. Many of our regulars frequent our restaurants during this time to watch the match and

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enjoy our food and drinks. With this menu, we have added a number of new dishes and platters. For example, the Kick Off Trio is an excellent start with crispy bacon, cheese crisps and chimichurri fries. Our Big Mouth Wings are tossed in honey-chipotle sauce and are perfect accompaniment to beer and cricket. The Crispy Seafood Trio brings fish, shrimps and calamari together in a shareable platter. Besides these new dishes, the experience comes alive as we have converted the ambience of all our restaurants to give them a stadium like feel. You have to step in to experience this ambience.

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C OV E R S TO R Y

The Age of

Culinary

Amalgamation 32

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C OV E R S TO R Y

Indian restaurant goers are becoming increasingly open to trying foreign dishes but most of them do prefer those dishes with Indian twist. This has induced Chefs and restaurateurs across the country to let loose their creative side even more. This creative process to amalgamate Indian and foreign tastes, flavours and ingredients has given momentum to fusion food in India. Fusion food is not a new phenomenon for us; it has been around in the Indian food service industry for years. However, now with Indian restaurant goers’ increasing preference towards merging experimentation with Indianisation or globalisation with localisation, the culture of fusion cuisine has gained a huge fillip in the Indian food service industry. Ashok Malkani takes a look at the burgeoning fusion food scenario that is becoming popular not only in India but all over the globe.

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usion food, as everyone knows, combines various ingredients using different cooking techniques from various cultures to come up with new dishes that are supposed to tickle your taste buds. For example, if you tried the Poach Tofu or the Chicken and Char Siu Rolls then you have had a taste of fusion food. Although the term ‘fusion food’ is new, the concept is many centuries old. During the process of civilization, when one culture was influenced by another due to invasion or trade, mostly the culinary style or legacy of one culture got influenced by the culinary style and legacy of another culture. One of the apt examples of early fusion food is the Italian spaghetti, whose genesis could be attributed to Italy’s exposure to Chinese noodle. Executive Chef, Kshitiz Shekhar of Hotel Marine Plaza Mumbai attributes the popularity of fusion food to the fact that “These days people are travelling across the globe in more numbers than before and many of them are becoming informative about various cuisines and ingredients. They are trying those ingredients along with their local food. People are trying different food and accepting them, which was not the case a decade or two earlier. In that process their taste buds have enhanced to try out fusion food further.” “Creating new dishes by taking inspiration from other cuisines is an art which a good Chef develops to further his/her craft. It is like getting best of both worlds for the consumers. Fusion food is a great experience for the adventurous palate, hence it is becoming popular. Now Indians are amongst the most prolific travellers in the world and are getting exposed to never tried before cuisines; hence they have become more accommodative in terms of new flavours and techniques of cooking,” reasoned Chef Amit

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Choudhury – Executive Chef, The Taj Mahal Palace, Mumbai, while trying to gauge the popularity of fusion cuisine in the Indian food service industry. “Fusion cooking may be used by Chefs in order to explore and diversify their culinary skills. Coming up with a dish which is truly distinct from those offered by one’s competitors is a real accomplishment. Alternatively, fusion cooking may be practiced by Chefs from varied background, in order to cultivate their own unique identity in the culinary world. Fusion cooking can also be interpreted as a way of creating fresh food concepts for the masses,” explained Chef Joy Dey of DoubleTree by Hilton Hotel Pune - Chinchwad . “One of the most popular and widely combined fusion food are European and Asian. This, according to Chefs, stems from the fact that the culinary characteristics of these two rich culinary cultures combines centuries of cooking traditions in the hands of experts,” affirmed Shail Barot, Director of Vie Hospitality. “But probably a more common path used by Chefs in fusion food is combining cuisines from two Asian countries. This is because while cultures and cooking techniques may be different, the spices and seasoning of these two countries are likely to be common. Pan-Asian cuisine is a classic example of this,” he analysed further.

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C OV E R S TO R Y Fusion Needs Preparation But how do the Chefs concoct these innovative fusion dishes? Is there a procedure or is it just mixing up things and leaving it to luck? These are questions which have often been asked by the diners who have savoured the fusion food dishes. “To create a new dish, a Chef first needs to master the primary dish and usually it is the Chef’s mother / base cuisine. The mother cuisine is the one in which the Chef visualises a dish instinctively i.e. the cuisine in which the Chef has got initiated to during his formative years. A Chef needs to be intuitive about the fusion dish on various levels Kshitiz viz, how it will taste, how would the mouth feel be, will there be contrasting and complementing textures, how will the dish look and will the dish be accepted by the guests,” disclosed Chef Amit. Here it deserves a mention that fusion cooking in the Indian context is not only about combining foreign and Indian dishes. Fusion cooking can even entail combining various traditional regional cuisines of India to create innovative dishes. “Many Chefs have started to try out fusion cooking. Fusion food is particularly popular among Chefs who are looking for a way to make their mark in the culinary world. Classic dishes are over and done with. As a result, many culinary professionals have turned to fusion food. Unfortunately, countless people have failed in their attempts to create good fusion food as well. What they didn’t expect is that fusion cooking can be challenging. Knowing what ingredients go well with other ingredients can be tricky. You need to have a basic understanding of the effects of a particular ingredient on your dish. You also need to take into consideration your customers’ preferences. This can be difficult because food preferences vary. You may have to trust your gut feeling in this regard,” elaborated Chef Joy. “For creating fusion dishes, one should be thorough in his/her

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research first. Moreover, you should have very good culinary knowledge. You should first try perfecting the original dish and then tweak. Be practical with your changes, think realistically regarding the taste and the combinations of ingredients. And lastly do not hesitate in trying again, if you fail,” advised Chef Joy. “Chefs try out different things but not without direction. Being a professional Chef one should know the pairing of ingredients and their behaviour after cooking process. Correct fusion of one ingredient with other is utmost important in fusion cooking. Rounding off the flavour is necessary to Shekhar attain the desired result,” averred Chef Kshitiz. “Matching the flavours is very important. For example, if we are using two dominating flavours in one dish it will be very difficult to match and achieve the desired result,” offered Kshitiz. “Fusion cuisine now has a younger audience that, thanks to television and the Internet, is knowledgeable about food and curious about different food and cultures. They are more than willing to try the next fusion creation. These days, fusion food is becoming more and more mainstream in India, with ethnic ingredients becoming household staples. Food trucks are also embracing the fusion food trend in India; crafting new and adventurous food concepts. With the fusion food trend showing no signs of abating in India, fast casual and fast food chains in the country seem to be following in the food trucks’ footsteps by offering more ethnic food combinations,” elaborated Shail.

Fusion to Con Fusion Despite the growing trend towards fusion food in the Indian food service industry, there is also a parallel trend of aversion towards it. “In spite of the popularity of fusion food, many Chefs have only contempt for this type of food. They believe that mixing two types

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C OV E R S TO R Y of cuisines undermines both, and that you can make successful dishes only from food grown in the same region as they share a natural affinity. I for one cannot imagine what a fusion of north Indian and south Indian food will taste like. But in India we do have some fusion happening such as tandoori pizza,” Shail pointed out. Chef Amit warned that “The biggest danger of fusion cooking is creating a confusion. This happens when the intended fusion becomes a fission and the concept of the particular dishes collapses.” “Sometimes, while trying out the fusion food the essence of originality is lost. Many a time people remember fusion food more than the original one. So originality will face this challenge of being lost somewhere, as a result of growth of fusion food culture,” added Kshitiz. Joy “The biggest potential drawback of fusion cooking is that the Chef's imagination may not appeal to the others. It is a fact that certain ingredients require to be cooked in certain manner, at some specific temperatures and for certain lengths of time, if they are not to be spoiled or perhaps undercooked. This means that although fusion cooking is a great form of creativity, a good thought process and common sense must be present at all times while going through fusion cooking,” elaborated Joy. “There is the chance that the experiment of fusion cooking going horribly wrong. Regardless of the amount of research which is conducted beforehand and the meticulous preparations which are being made, the results in fusion cooking may not always turn out as favourably as was expected. This is the principal reason why many top Chefs do not support or appreciate fusion cooking. Many of them claim that all it does is take the best of two or more cooking techniques and merge them into something that fails to give the dish a solid identity,” articulated Joy. “With fusion food gaining ground, Chefs around the world started combining unexpected flavours and concepts, sometimes with less than favourable results, resulting in the word ‘con-fusion’. In an attempt to stand out during the fusion food boom, some Chefs focused less on marrying flavours and more on unexpected flavour combinations, which many a time resulted in odd and undesirable dishes. As a result, the term ‘fusion’ is often met with hostility in the culinary world today,” explained Shail.

Indianising Fusion Indians today are well travelled and yet they have preference for international cuisine that has been Indianised. What is the reason for this and does Indianisation merely involve addition of spices? “As the Indian gourmands are travelling more and more internationally, they have began to appreciate the finer nuances of the cuisines of the world, but this percentage of international travellers is far less as compared to the total number of people eating in restaurants, here in India. At the end of the day for many Indians, what satiates them

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is Indian food. Hence they look for that Indian touch to the international fare available. It makes logical sense for a restaurateur to give to his/her guests what they will like in order to make his/her eatery profitable, and hence the trend of Indianisation of international food,” declared Amit. “I would say that merely adding spices does not result in Indianised fusion food. Most of the Indian cuisines use a multitude of spices, in fact that is a chief characteristics of the food from the Indian sub-continent. But that does not mean that when a Chef wants to make fusion dish he just needs to add spices to a non Indian dish and it is done. A Chef needs to visualise in the planning stages the fusion dish on various levels viz, how it will taste, how would the mouth feel be, will there be contrasting and complementing textures, how will the dish look and will the dish be accepted by the Dey guests,” opined Amit. Joy believes that fusion food has become popular in the Indian food service industry because “when you have sampled various cuisines and have had a varied and diverse palate, then settling for just one cuisine can become boring.” Nowadays restaurant guests in India are more exposed to a great many number of exotic cuisines than they were say ten years before. “When you present an international dish with the Indian twist, it pretty much appeals to Indians. Many Indian diners don’t prefer pasta in white sauce but they are happy when we serve them pasta with some Indian spices. This is also one of the reasons we have come up with this pink sauce which is the combination of tomato and cheese sauce,” elaborated Joy. Chef Kshitiz, however, avers that Indianising international cuisine is not the norm. “We are no more doing it. People are appreciating authentic international cuisine and want it in its original format which is the reason several joints serving authentic international cuisine have opened up in India,” he pointed out. He however, maintained that there is “Nothing wrong in Indianising food as per the palates of the guests, but Indian food is not only about spices.”

Healthy Fusion

With people having becoming more health conscious, there has been a tendency to avoid spices. It is felt that this would have a retrograde effect on fusion food in India. However Shail does not concur with this opinion. “Fusion food can, in fact, be very healthy by removing the ill effects of one cuisine and bringing in the health benefits of the other cuisine in one dish. The variety of salads that Indian cuisine marries to make raitas and countering the effects of deep fried starters by finishing them in a clay tandoor are a few examples where the health benefits of eating fusion food can be seen,” pointed out Shail. “Fusion food does not mean unhealthy food. Making a stir-fried Chinese dish with some Indian Amit Choudhury touch is, in fact, more healthy than the slow cooking

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C OV E R S TO R Y “Some of the fusion non dessert dishes which of vegetables like done in Indian food as stir frying I have tried, and which have proved popular at retains the nutrients much more than cooking the DoubleTree by Hilton Hotel Pune - Chinchwad are dish for a longer time,” added Amit. Slowly Baked Chilean Sea Bass with Sweet Miso “It is a wrong perception that all fusion food is Sauce, Slow Poached Cod with Bonito Wasabi Nage, unhealthy. Fusion can be done in salads and healthy Truffle flavoured Edamame, Highway Chicken food also. If we are using healthy, fresh and local Tikka with Creamy Garlic Mashed Potato, Green ingredients the result will be healthy. It depends Tomato Rasam Shooter with Kokum flavoured on how and what you are using and what kind of Prawn Ceviche, and Crispy Spinach Tempura cooking method is used,” observed Kshitiz. Chaat,” disclosed Joy. “Fusion food in its ideal form is bringing together “Some of the popular fusion desserts with us are the best of two or more cuisines to create a dish that Green Tea flavoured Cheese Cake, Sweet Ravioli is in the true sense a new world cuisine! It not only Shail Barot with Saffron Rabdi, Oats & Sesame Laddoo, Kiwi caters to a brand new generation of food choices, Phirni, White Chocolate and Tofu Stuffed Gujiya, and Vodka but also gives you a chance to push the envelope on creativity a and Gulkand Sorbet,” maintained Joy. bit further with each recipe you try. The best part though is that “We have a fusion of 'pan India' cuisines on our Revival Indian when it comes to fusion cooking there are no rules to be followed. Thali. And the menu keeps changing quite often. Some of the fusion I don’t think fusion food are necessarily not healthy,” explained Joy. dishes which have proved popular with us are Nizami Papad Patra, Veg Dhanshakh, and Paniharam Dhokla,” revealed Shail. Fusion Meal “As far as desserts are concerned, there is no getting Fusion food not merely pertains to the starters and the main around the fact that Indians have a sweet tooth. In fact, the course. It also includes desserts, et al. Over the years, there have early visitors to India called it the land of sweets. In modern been several fusion dishes created which have won the hearts of commercial kitchens, Chefs are putting their creativity to the the diners. test, experimenting with ingredients, marrying flavours and “Some of the most popular fusion non dessert dishes created presenting fusion Indian desserts like never before. For example, at the Taj are Guacamole Golgappa, Biryani Parantha, Thai Pav now the classic creaminess of  kulfi  often takes on a variety Bhaji, Lemon Grass Rassam, Takoyaki with Indian flavoured of bold flavours like  gulab, pomegranate,  kesar  and  chikoo. fillings, Peking Paneer, Aloo Katliyan Dauphinoise, among The paan kulfi is a complete show stealer and has hogged others,” informed Amit. the top spot on most dinner party menus. The trend of fusion “Some of our fusion desserts are Baked Gulab Jamun, desserts in India is timely, given the affinity and access to global Himalayan Peak (inspired by the Baked Alaska) Paan Ice Cream, tastes.  Jalebi  Caviar,  Mithai  Cheesecake,  Gulukand  Cupcakes, Ghewar Fruit Pizza, Gulkand Macaroons,” he added further. and Pistachio Panna Cottasare are some of the wonderful fusion “At Hotel Marine Plaza, Mumbai, I have tried out lots of things desserts,” elaborated Shail. as far as fusion food goes. Some of the fusion non dessert dishes like Gosht Biryani Arancini, Coconut Curry Leaves & Coriander Tikka, Cajun Prawn Spring Roll, Panko Crusted Amritsari Fish What Lies Ahead Finger, Sikandariraan Pizza, Acharimurgh Sushi, etc. have been But for how long will the trend of fusion food continue in the quite popular,” stated Kshitiz. Indian food service industry? Can the Chefs dream up something “There are lots fusion desserts which are tested and tried out new continually and come up with concoctions which the Indian across the globe. We have tried out Thandai Cheese Cake, Betel people will savour? In short, what is the future of fusion food Leaves Pannacotta, Gulkand Mousse, Thai Curry and Kafir Lime in India? Condensed Milk Cake, Gulab Jamun and Rabri Mousse,” he Most Chefs this writer talked with were of the opinion that elaborated further. fusion food was here to stay in the Indian food service industry. “Fusion cooking is the way forward if we want to make the culinary world more interesting and innovative. It is all about seeking inspiration from the world around us and creating something which delights our senses by being visually appealing, and by tantalising our taste buds,” offered Amit. “Nowadays fusion food is gaining tremendous popularity in the Indian food service industry. It has made cooking an adventure and contributed towards cooking’s aesthetic quotient. Fusion food requires smart thinking and a huge amount of creativity,” opined Joy. “Fusion cooking is done to revamp the dish according to your palate. It gives different verticals to the food. Chefs are inventing and re-inventing the dishes as per demand. If demand for fusion cooking will be there in India it will further encourage our Chefs to do fusion cooking. It has got lots of potential,” believes Kshitiz. “With the fusion food trend showing no signs of slowing down in the Indian food service industry, Indian cuisine is all geared to play a big role in the food history of the future,” summed up Shail. n

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BUSINESS

Attaining Enduring Customer Satisfaction Restaurant business has become one of the most profitable businesses in the world and that is one of the reasons why several entrepreneurs are keen to explore it. But one has to remember that customer satisfaction is one of the most important aspects for a profitable venture and eating out places have to satisfy the diners on several fronts. The restaurateur has to not only satiate the customers’ diversified palates but also requires to satisfy them on several other issues like service, ambience, dÊcor, etc. Ashok Malkani tries to find out the several facets which need to be adhered to by the restaurants to get enduringly satisfied customers.

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Hammer Food & Beverage Business Review

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BUSINESS

E

ating out has become vogue in urban India, particularly among the youngsters. Many Indians nowadays no longer need a reason or a special occasion to eat out. Eating out has evolved as an integral part of the lifestyle of sizeable number of urban Indians these days. A re ce nt re p o rt by t h e N at i o n a l Restaurant Association of India (NRAI) pegs the Indian restaurant industry to be worth a whopping Rs. 43,000 crore, with a growth rate of 5-6 percent per annum. On an average, in a large city in the country, about 10 restaurants open every month. Over the past few years, India has witnessed a proliferation of fine dining restaurants, cafes, pubs, bars, clubs, lounges, and international fast food joints. The NRAI report states that the size of the Indian food services industry is

Shail Barot expected to reach Rs. 408,040 crore by 2018.

For Keeping the Customers While all these help to develop a rosy picture of the Indian restaurant industry, it

may be pointed out that several restaurants in our country shut shop months – or even weeks – after starting. The main reason for these incidents of failure has been customer dissatisfaction. Kshitiz Shekhar, Executive Chef, Hotel Marine Plaza Mumbai, said, “Business comes with the customers and it flourishes with repeat customers. It is easy to get the customers in, but difficult to get them again if they are not satisfied with the services. For ensuring that they are satisfied we have to go beyond their expectations.” “Giving an environment where they feel the belongingness is of utmost importance. Giving personal touch to the services will give them immense satisfaction. It is really important to be updated in terms of facilities which are required by customers. Exceeding their expectations is the key to success in the restaurant business,” he

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BUSINESS elaborated further. “Utmost care and attention needs to be given the minute the guest walks into the restaurant. Attention for detail is key towards customer satisfaction,” averred Chingy Patel, Co-founder & Head Chef, Butters Tipsy Gastropub, Mumbai. “Customer satisfaction is the key focus for the food and beverage industry, as it brings repeat business. In today’s digital world one satisfied customer can add great value to your restaurant by spreading positive reviews through digital platforms,” stated Subhabrata Roy, General Manager, Four Points by Sheraton Navi Mumbai. “When a customer walks into your restaurant and is recognised by the associates, it can do a world of good to the organisation. A simple gesture of a complementary drink or a starter to acknowledge their loyalty can bring a smile on the face of our guests. Prompt service, great food, and error free billing are few of the areas which certainly add to the overall customer satisfaction,” added Roy further. “As a restaurant owner, great customer service is essential to my success. To me customer service includes effective communication and genuine attention to my diners. When guests visit my restaurant, I want them to feel welcome. When I treat them with care and respect while providing an excellent meal, they will come back to my restaurant again and again,” opined Shail Barot, Director - Vie Hospitality. Neville Vazifdar, Restaurateur & Owner, Royal China, Jia The Oriental Kitchen, Kuai Kitchen Mumbai, stated, “We take all possible means to ensure consumer satisfaction. Royal China as a brand ensures the best quality to all our patrons; this same policy is passed on to Jia and Kuai. We make sure the best of everything is served to the clients with efficiently trained Chefs and waiters as we feel they are the face of the brand. Servers are well trained to avert problems or inform the management if there is some serious issue.”

practices of the restaurant for getting repeat guests.

The Crucial Role of Sanitation

Sanjay Mamgain impression of it. This is followed by aroma. An appealing visual of food can invigorate the appetite and the flavours they exude can be savoured even before the food makes it to the tongue. And of course, good food should always be paired with warm hospitality. This is what the F&B industry is all about. A personal touch goes a long way in adding value to the service. As default, the highest standards of hygiene and cleanliness are also a must. Club that with a great ambience and it will ensure a great dining experience and guest satisfaction,” observed Sanjay Mamgain, Corporate Executive Sous Chef, Lords Hotels & Resorts, Porbandar. Shekhar is of the opinion that food taste is not the last word for customer satisfaction in restaurants across urban India. “Guest comes to a restaurant for experience. Taste of food is very important but it is not the only one parameter for the success of the restaurant. Food is eaten by the eyes first and then it is tasted,” explained Shekar. He also emphasised on the importance of hygiene and sanitation

Beyond F&B Succinctly, we can say that though the food quality in restaurants is extremely important, it is the holistic experience the diners have from the minute they walk in to the door of the restaurant to the minute they exit, counts. “Taste is one of the main criteria. However, in today’s restaurant business, in the order of hierarchy, sight and smell precede taste. The presentation of a dish is the first

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Subhabrata Roy

Hammer Food & Beverage Business Review

Barot also concurs that compromise on clean and hygiene can incur business and revenue loss for the restaurant concerned. “ C l e a n l i n e s s a n d h yg i e n e a re of paramount importance in keeping a restaurant running. If basic cleanliness and hygiene is not maintained then people would not even prefer entering the restaurant. It can lead to contamination of food and also lead to food poisoning, which can create huge legal issues for the establishment concerned,” asserted Patel. “We cannot compromise on cleanliness and the hygiene factors for any food h a n d l i n g u n i t at a l l . A l l n o r m s a n d guidelines as per the food safety processes have to be followed,” articulated Roy.

Useful Practices Besides these above-mentioned factors, some pragmatic steps must also be adhered to for enhancing customer satisfaction in restaurants. Here are a few useful tips given by Barot, which restaurateurs can urge their personnel to practice. Their continual adherence can lead to enhancement in customer satisfaction among restaurant guests. These tips are given below: Speak Appropriately • Greet your diners the minute they walk in the door; • Use respectful titles – sir, ma’am and miss work well; • Don’t interrupt when the guest/s is/ are speaking; • Listen intently and pay attention to what they want; • Be thoroughly well-versed on your menu. Ask questions and repeat their orders to make sure you get it right. Etiquette Matters • Who do you serve first? If there is a guest of honour, serve her/him first. If not, begin with the women, then men, then children. • Serve and clear food from the diner’s left. If you have to reach in or interrupt, be polite. • Serve, pour and refill drinks from the right. • When serving food, have a system so you know which plates go to which diner. Don’t call out entrees if possible. • Never make diners feel like you want them to leave. The server’s tip is not more important than the diners’ comfort.

Apr-May ’17


BUSINESS Don’t Make Them Wait “If your diners have to wait too long for their first round of drinks, appetiser or meal, it really won’t matter to them that your bartender makes a wonderful martini or the Chef prepares a great steak. Your diners can be irritated and/or be ungry by the time the food or drink comes to them,” explained Barot. “You can describe this as the negative turning point. Remember that it can be hard to win back your disappointed customer. Avoid disappointing them at all costs. Make sure you have enough staff on hand so that your customers never have to wait too long. If your diner orders a meal that takes a bit longer to cook, let them know in advance. Be forthcoming and informative” he advised.

Addressing Customer Problems Tackling dissatisfied customers can be an uphill challenge and needs further exploration. These days a dissatisfied customer in a restaurant could not only mean potential loss of future revenues to the given restaurant from her/him and her/ his friends and relatives, but also potential

Neville Vazifdar loss of revenues from the restaurant’s entire target group of customers, which could stem from a negative publicity of the given restaurant through social media. “In today's digital age there are several online portals where guests will make public his/her negative opinion of the restaurant which will be readily available for thousands of people to view,” said Patel. “Virtually everyone working in the food service industry will have to deal with customer complaints at some point in their career. Whether it is something as simple as getting the wrong drink at a fast food restaurant or a service complaint at a high-

end gourmet restaurant, how you handle the complaint makes all the difference. Listen to the customer's concern, be sympathetic and do whatever you can to fix the problem immediately. Train your employees to not assign blame or make excuses, but to just be responsive to the customer,” elaborated Barot. “Your finesse at dealing with customer p ro b l e m s   a n d co m p l a i nts i s v i ta l l y important. For that customers’ problems should be dealt immediately. Don’t let your customer’s anger linger while waiting to work his way up the management chain,” Barot cautioned. He also gave a few tips to deal with customer problems. “Listen intently to their problem without interrupting. Listen fully to what she/he is saying. If the situation is complex, jot down notes so she/he knows you are taking her/him seriously. Then own the mistake. Acknowledge that, yes, there has been a problem. Let her/him know you are very sorry. Stay calm, especially if you don’t agree with your customer. At the same time, maintain eye contact and watch your body language. Make sure your body isn’t telling a different story than your

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Apr-May ’17

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BUSINESS words. Ask your customer what they would like. Try to negotiate a solution that is acceptable to both of you,” Barot explained while emphasising on solving the problem quickly without drama. “Ask the customer what you can do to resolve the problem and endeavour to do so. If the customer's complaint is more involved, or if she/he remains unhappy in spite of your efforts, offer to bring your manager to speak with her/him. Customers may feel better talking to someone ‘in charge’ when they have a complaint,” Barot advised to the waiters and other junior staff facing customer complaints. Barot also urged to make extra efforts to mend the situation, by offering the dissatisfied customer a discount on that day's meal or a certificate for a future meal at the restaurant. “Ask if there is anything else you can do to help the customer fe e l b ett e r a b o u t t h e s i t u at i o n , ” h e a d v i s e d while also stating that the restaurant’s management a n d p e rs o n n e l s h o u l d learn from the situation to prevent such customer complaints from repeating in the future. Mamgai n also ca me up with some useful tips to tackle dissatisfied c u s t o m e rs . “ C a ref u l l y listening to the customer holds the key to damage co nt ro l . A d i ss at i sf i e d customer mostly always wants to be heard and acknowledged. Lending the customer the ear and offering her/him a resolution quickly and efficiently usually can work wonders and turn the story around to end on a positive note,” he explained. “Cases where the complaint cannot be solved immediately need to be addressed with sincere assurances and by offering complimentary food or dessert or making the entire meal complimentary as a goodwill gesture. This also can lessen the bitterness among the dissatisfied guests,” he affirmed. Mamgain emphasised on training the restaurant staff in handling customer displeasure, bonding with guests, and developing service standards based on negative feedback. Rohit Awate, Sr. Restaurant Manager,

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Marriott Suites Pune, averred, “We should follow the basic rule of LEARN – Learn, Empathise, Apologise, Rectify and Notify. There should also be an effort made to understand guest preferences during her/his next visit and offer the same. At our restaurant we always ask for guest’s comments on rectification and thank her/ him with promise for improvement.” “First and foremost criteria for turning bad guest experience around is to be honest and truthful. We are humans and we are not perfect all the time. It is very important to accept the mistake. Handle the situation with great care and attention. Listening to the problem attentively will be beneficial to deal with the situation and thus make customers happy. Try to address the issue immediately and be sensible,” pointed out Shekhar. “We can’t avoid a bad guest experience

but the key factor is how promptly we can turn around that to make it a good experience. That depends on the training and empowerment factor of the team members,” stated Roy. “When a guest observes that the organisation is giving value to his opinion or complaint and trying to act on that then I am sure that would leave a positive impact on her/him,” proffered Roy. “Once a complaint is brought to our attention, we look into the table personally and try and rectify the errors immediately. We offer the guests personal attention and make sure from then onwards nothing goes haywire. Once they are done, we take their contact details and follow up with them the next day and invite them over again while ensuring personal attention,” pointed out Patel.

Hammer Food & Beverage Business Review

“We usually have very well-trained staff and lots of efforts are taken to choose the ones that best fit our restaurants. However, if something goes wrong from our side we apologise and try to compensate by way of a free meal,” informed Vazifdar.

Feedback is the Key “Show your diners you value their opinion. Exceptionally effective restaurants want their customers’ opinions,” averred Barot. “When you give them the opportunity to leave a comment, you show them that you care and are always looking for ways to improve your food and your service. Your customers’ comments can help you learn about areas that need improvement. Their comments can also show you where you are excelling. Through customers’ feedback you will see what your customers see and in the end be able to provide them with even better service,” he elaborated further. Adhering to all these pragmatic steps offered by Barot can help restaurants to build better customer relationships, which in turn can positively reflect on their bottom lines. “ O pt i m i s i n g o n l i n e p res e n ce o n rev i ew websites and social networking sites is required. This allows for customers to ex p ress t h e m s e l ves freely. The negative or neutral feedback can be a big help for restaurants to narrow down critical issues, act upon them and better guest experiences. Positive feedback could act as an encouragement for the staff and motivate them to serve better,” averred Mamgain. “ Re g u l a r t ra i n i n g p ro g ra m m e fo r the staff on guest care, concern and expectations should be imparted. The face of an F&B establishment is its staff. Investing in training the restaurant’s staff to follow the best practices and to inculcate the value of sincerity in their everyday work reflects in the customer’s overall satisfaction,” maintained Mamgain. So, for all those who are keen on venturing into the restaurant business, it is necessary to understand your customers and be very concerned about their little needs and wants if you want to make your restaurant business an enduring success story. n

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f e a ture

Fighting Food Allergy From training the staff about how to handle guests with food allergies to indicating common food allergens in the menu and preparing recipes in a manner that leaves no scope for crosscontamination are some of the steps that restaurants can take to make dining out experience safer for people with sensitivity to certain ingredients or food products By Jyotismita Sharma

H

ow serious the issue of food allergy is can be gauged from a report that shocked the world last year. The owner of an ‘Indian’ restaurant in Britain was jailed for six years after one of his customers who was supplied with a curry containing peanut, died.

Fatal Negligence to Allergy The customer had peanut allergy and he clearly mentioned that he wanted a nut-free dish while ordering his food. But the restaurant failed to inform him that its curry contained peanuts. Paul Wilson, 38, died from a severe anaphylactic shock after he ate his favourite chicken tikka masala prepared by the staff at the Indian Garden restaurant in Easingwold, North Yorkshire.

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“Mohammed Zaman, the restaurant’s owner, was convicted of gross negligence manslaughter and sentenced to six years in jail after the jury at Teesside crown court was told he swapped almond powder in recipes for cheaper groundnut mix, containing peanuts, despite warnings,” The Guardian reported on 24th May 2016. Zaman, it appeared, wanted to cut corners and therefore he swapped almond powder for cheaper groundnut mix. But that decision proved very costly for Zaman as it led to the death of an individual and a sentence of six years in jail for himself. The tragic incident of this death due to gross negligence occurred in Britain but it could happen anywhere if restaurants are found wanting in properly conveying about the ingredients used in their recipes, especially to people who are allergic to certain

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Different Allergy Sources “Not knowing what allergy you have and eating something containing the same ingredient to which you are allergic could be life-threatening,” said Aroop Chatterjee, Four Points by Sheraton Hotel & Serviced Apartments, Pune. “Besides peanuts, food products which are frequently responsible for allergies include walnuts, almonds and pecans; wheat; fish; eggs; milk; shellfish such as shrimp, crab and lobster; and some artificial colours and flavours,” informed Chef Prem Kumar Pogakula, Executive Chef at The Imperial, New Delhi. According to the Helmholtz Centre for Environmental Research in Germany, the most common allergen in fish and crustaceans is parvalbumin, a calcium-binding protein. Other substances, however, are also suspected triggers of allergies, such as a group of proteins in cell metabolism called aldehyde dehydrogenases. An estimated 8 percent of children and 5 percent of adults worldwide suffer from some or the other form of food allergy. While it is widely believed that the problem, especially peanut allergy, is more prevalent in western countries, the cases of gluten intolerance and vulnerability to some other food such as soy and

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f e a ture Harvest Gold’s Initiative

eggs are quite common in India too. “With population of well over a billion, food allergy could become an enormous problem to look out for in India,” said Ashutosh Garg, Director of Operations, DoubleTree by Hilton Hotel Pune -Chinchwad. “In fact, as more and more people are adopting western eating habits, we are noticing steady rates of increase in the allergic disease across age groups, especially amongst youngsters,” Garg added.

Making Restaurants Safer People with food allergy have to be very careful about what they eat and it is also their responsibility to enquire about the ingredients being used in a recipe when they go out for dining. This is because even accidentally eating only a little amount of the ingredient to which they are allergic could be dangerous. For example, even small amounts of gluten can cause long-term harm in celiac disease patients. On the other hand, restaurants also have the responsibility to inform their customers about the ingredients being used and also ensure that no cross-contamination occurs during the preparation so that customers who want their food to be free of some specific allergens are not accidentally subjected to those allergens. And if handled in the right manner, the issue of food allergy need not necessarily be very complicated, opined Chef Prem Kumar of The Imperial New Delhi. “It’s not hard to tackle food allergy, if handled carefully. First of all, the waiter should have full knowledge of the menu and the ingredients used. Secondly, the entire menu should have all the major potentially allergic items listed in the menu so that the guest knows exactly what she/he is ordering. Lastly, the restaurants should identify a separate space and equipment to cook the food for those with food allergy,” Chef Prem Kumar observed. “ I n o u r re s ta u ra nts o u r service and kitchen teams are trained to handle such allergens. A special menu is prepared for allergy -prone p e o p l e a cco rd i n g to t h e i r preference/s and for them the food is cooked in separate work area and with separate Ashutosh Garg utensils,” he pointed out.

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To help gluten-sensitive people have their morning meal without worry about their allergy, bread maker Harvest Gold recently introduced a range of Gio Gluten Free products comprising breads, buns and masala rotis. The excerpts from an interview with Taab A Sidiqqi, Spokesperson, Gio Gluten Free by Harvest Gold, follow: How big is the problem of food allergy in India? Many people in India suffer from mild to major food allergy and the cause for the same can be due to many reasons. In most cases, allergies occur due to the reaction of the immune system to certain food products. It is important for such people to identify their food allergies and avoid consuming products to which they are allergic to for preventing health issues later.

What are the common food products associated with food allergy? Food allergies can be serious but timely precaution helps to keep them under control. Milk, eggs, wheat, peanuts, soy, nuts are some of the food products that cause about 90 percent of food allergy reactions.

What precautions people with gluten intolerance must take? Gluten intolerance is a wheat-related disorder. This occurs after eating food that contains gluten such as, wheat, barley, and rye. In celiac disease, the body's immune system attacks its own tissues, triggered by gluten in the diet. The only treatment for celiac disease or for people with gluten intolerance is a gluten-free diet. They should avoid all food containing gluten as it damages their small intestine.

When did Harvest Gold introduce gluten-free products first in India, and why? What are its future plans for making food safer for people allergic to certain ingredients? Harvest Gold introduced the range of gluten-free products in February 2017. It was our endeavour to make the products completely gluten-free and affordable to be able to reach out to the people and provide a wholesome meal. Our specially built gluten-free facility, where we store, pack and manufacture Gio Gluten Free products, leaves no margin for cross-contamination with any gluten containing raw material. Furthermore, we are constantly innovating products in this range to come up with more gluten-free bakery items.

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f e a ture But Garg believes that the restaurants should take a step forward and start printing separate menu for people who can be allergic to multiple common causes. Buffet menu also must mention about the common allergens, he suggested. “ C re at i n g a fo o d a l l e rg y management plan in your restaurant or hotel is very important. While taking orders, inform and guide guests with regard to food allergy Prem Kumar Pogakula and offer assistance,” Garg said while adding that DoubleTree by Hilton Hotel Pune-Chinchwad has a separate team of kitchen and serving staff who look after the needs of the guests with food allergy, and monthly training of staff to handle such guests is being stringently followed. “Menus for special events, such as banqueting, corporate function, food & wine festival, etc., should be tailor-made as per the concerns of the guests, and they should also include icons to indicate gluten-friendly items,” he added. Taab A Sidiqqi of Harvest Gold Industries, which recently introduced in the market a range of ‘Gio Gluten Free’ products consisting of breads, buns and masala roti, emphasised that for any food product to be gluten-free, it has to be prepared in a kitchen which is isolated from all gluten containing raw materials. “So restaurants that offer gluten-free diet need to ensure that no cross-contamination with any gluten containing raw material occurs,” she said. n

The Red Algae’s Role

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eaweed has long been a staple food in many Asian countries. The edible algae that fall in the category of

seaweed are low-calorie and packed with nutrients. In addition, now scientists have found that a type of commercial red algae could help counteract food allergies. Previous research has suggested that certain seaweed varieties contain polysaccharides with anti-asthmatic and antiallergy effects. But no one had investigated whether similar molecules in Gracilaria lemaneiformis, a commercial variety of red algae, might have similar properties. Guang-Ming Liu from Jimei University in China and colleagues wanted to find out. The researchers isolated polysaccharides from G. lemaneiformis and fed them to a group of mice sensitive to tropomyosin, a protein that is a major shellfish allergen. Another group of mice, also sensitive to tropomyosin, did not get the polysaccharides. After both groups were given the allergen, allergy symptoms in the treated mice were reduced compared to the untreated animals. Further studying polysaccharides from G. lemaneiformis could help lead to a better understanding of food allergies and their prevention, the researchers say. The findings were reported in American Chemical Society’s Journal of Agricultural and Food Chemistry.

Enzyme Tablet Could Help Gluten-Sensitive People

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here is good news for gluten-sensitive people as researchers have found that an enzyme could potentially reduce the side effects that occur when glutensensitive individuals accidentally eat a little gluten. The researchers found that taking an enzyme tablet while consuming food containing gluten prevents a significant amount of it from entering the small intestine. This could enable glutensensitive patients to ingest small quantities of gluten without experiencing adverse symptoms, such as bloating, diarrhoea and abdominal pain. The encouraging results from the enzyme known as aspergillus niger-derived prolyl endoprotease (AN-PEP) were presented at Digestive Disease Week (DDW) 2017, the largest international gathering of physicians, researchers and academics in the fields of gastroenterology, hepatology, endoscopy and gastrointestinal surgery, held at McCormick Place, Chicago, US during 6th-9th May.

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"This substance allows gluten-sensitive patients to feel safer. For example, when they are out with friends at a restaurant and can't be sure whether something is 100 per cent gluten-free," said Julia König, the study's lead author and post-doctoral research fellow at the School of Medical Sciences at University of Orebro, Sweden. "Even small amounts of gluten can affect gluten-sensitive patients. This supplement can play an important role in addressing the residual gluten that is often the cause of uncomfortable symptoms," König said. Previous studies had shown that ANPEP could break down gluten when it was intragastrically infused in a liquid meal through a feeding tube. This is the first study involving a normal meal. Here 18 self-reported glutensensitive patients ate a porridge that included two crumbled wheat cookies containing gluten. They also took either a high dose or low dose of AN-PEP, or a placebo. Researchers then measured gluten levels in the stomach and small

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intestine over the course of three hours. The study found that AN-PEP, in both high and low doses, broke down gluten in both the stomach and the first part of the small intestine, or duodenum. "Studies show that even when following a gluten-free diet, unintentional gluten intake can still occur, depending on how strict a gluten-free dieter is," added König. "Our results suggest that this enzyme can potentially reduce the side effects that occur when gluten-sensitive individuals accidentally eat a little gluten. We are not suggesting that AN-PEP will give these individuals the ability to eat pizza or pasta; sources of large amounts of gluten, but it might make them feel better if they mistakenly ingest gluten," she said. König noted that her team did not test the enzyme on celiac disease patients, because even small amounts of gluten can cause long-term harm in these individuals. Because of that, she does not recommend celiac patients view this enzyme as a way to start consuming any gluten.

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PROCESSED FOOD

Ketchup

Spreads its Tastes India’s ketchup and sauce market, pegged at Rs. 1,000 crore, is primarily driven by the growing demand for fast food By Jyotismita Sharma

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hink of ketchup and your mouth might already start watering at the thought of the vivid red colour tomato sauce which is at once sweet and savoury and of which the world never seems to have enough of. Ask for a burger at McDonald’s or at any quick service restaurant, and it is very likely that you will get one or two pouches of ketchup along with it as if it is the most natural thing to have ketchup with a burger. The same goes with pizzas and so many other fast food products. It is even not uncommon to see people doing away with the traditional green and red chutneys and having ketchup while eating samosas or other traditional Indian snacks. The fact of the matter is that ketchup has become an integral part of our snacking habits. The growth of tomato ketchup market in India is driven by the increasing penetration of global and domestic fast food giants. Though the popularity of this condiment is far greater in western countries than in India, ketchup continues to dominate the country’s table sauce market, followed by Chinese sauce along with its various variants. But did you know that the origin of ketchup had nothing to do with tomatoes? The word ‘Ketchup’ comes from the Hokkien Chinese word, kê-tsiap, which was the name of a sauce made of fermented fish. It is believed that fish sauces were brought by traders from Vietnam to south-eastern China. In the late 17th or early 18th century, the British encountered ketchup in its original form in South-east Asia. While trying to replicate the fermented dark sauce with the savoury taste, they started adding ingredients like mushrooms, walnuts and oysters.

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According to Jasmine Wiggins of the National Geographic magazine, these early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. “The first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturalist, James Mease, who referred to tomatoes as ‘love apples’. His recipe contained tomato pulp, spices, and brandy but lacked vinegar and sugar,” Wiggins, formerly a food blogger for the Baltimore Sun Media, wrote in a National Geographic article. By the early 20th century, ketchup caught the imagination of the Americans as commercially produced safe ketchup started becoming available. And today, for many people in most parts of the world, it is almost unthinkable to have a day without having this condiment. According to The Kraft Heinz Company, over 1,000 bottles of Heinz Tomato Ketchup are sold every minute. Along with its popularity, the number of ketchup manufacturers also increased over the years. Even in India, the ketchup market is very crowded with various domestic and global players vying for a greater pie of the burgeoning ketchup market in the country. It is interesting to note here that today, the percentage of tomato paste or tomato solid used in the ketchup is a major point that the manufacturers seek to highlight. It so happened in 2015 that Israel decided to bar Heinz, one of the earliest producers of commercial ketchup in the world, from calling its tomato sauce ‘ketchup’ because of low content of ‘tomato solid.’ The ruling came after a leading Israeli food

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PROCESSED FOOD manufacturer, Osem, which produces much of the ketchup consumed in the country, executed a lobbying campaign against Heinz. Osem had claimed that Heinz’s tomato ketchup only contained 21 percent tomato concentrate, while to be considered a ketchup in Israel, a sauce has to contain 41 percent tomato concentrate. But after about a year-and-a-half, Heinz re-earned the right to call its sauce ‘ketchup’ again in Israel, Hamodia newspaper reported on 21st February 2017. The new order issued by Israeli Health Ministry’s Food Service Department expanded the definition of ‘ketchup’ to include products with lower tomato content. In the context of India’s crowded ketchup and sauce market, which is pegged at Rs. 1,000 crore and growing at around 20 percent year-on-year, there were reports about FMCG majors reducing tomato content in their ketchup as they faced rising input costs and increased competition from smaller players. But tomato paste content in foreign brands like Del Monte and Heinz as well as in Indian brands like Cremica and Safal remained unchanged, according to the report.

Growth Drivers The simple yet versatile formulation of tomato ketchup mainly from tomatoes, vinegar, sweeteners, salt and spices has made it popular in various cuisines. While it is commonly served with fast food items such as burgers, fries, sandwiches and grilled or fried meat, ketchup is also commonly used as a base for other sauces, primarily because of the popularity and agreeable flavour

Apr-May ’17

of the sauce. According to a recent report by Transparency Market Research (TMR), a provider of research and consulting services, the tomato ketchup market is primarily driven by the growing demand for fast food across the world. “While North America is the prime market for fast food, the growing adoption of the western culture across the world is leading to significant demand for fast food in Asia- Pacific and Latin America, where the market stands to grow rapidly owing to the increasing disposable income of urban consumers,” it said. The report entitled ‘Tomato Ketchup Market - Global Industry Size, Share, Trends, Analysis And Forecasts 2016 – 2024’ noted that the burgeoning middle class is likely to remain a key consumer demographic for the fast food industry in the coming years, leading to strong growth prospects for the tomato ketchup market. Interestingly, the report also pointed out how the agreeable flavour of tomato ketchup had also boosted its use with local fast food items in emerging markets. A significant portion of the total demand for tomato ketchup comes from families, the report said, while adding that in many regions, local condiments and sauces have emerged as alternatives to tomato ketchup; forcing some tomato ketchup manufacturers to diversify their product catalogue. But looking at the impressive footfall in India’s quick service restaurants, and the love for fast food among India’s vast young population, it can be safely said that the demand for ketchup has started to catch up in the country. n

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PROFILE

Exotic Flavours at Nueva By Swarnendu Biswas

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he seasoned and nationally renowned Chef, noted food stylist and food writer Michael Swamy, who has to his credit of setting up several successful restaurants behind him, has recently come up with a unique stand-alone restaurant in Sangam Courtyard, RK Puram, New Delhi. The uniqueness of the 85-cover classy fine dining restaurant, spread across two floors, lies in the fact that it is focused on South American cuisine. Nueva is Michael Swamy’s brainchild and besides the culinary side, he is also giving a continually careful watch on the business side of the

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restaurant. Nueva translated from a concept to reality in February of this year. The restaurant is owned by the famous cricketer, Virat Kohli. Here it deserves a mention that recently Kohli took his entire RCB team for dinner to Nueva to celebrate RCB’s victory against Delhi Daredevils. According to Michael, Nueva is the first restaurant in the capital catering to South American cuisine, holistically. There is a restaurant focused on Brazilian cuisine named Wildfire, housed in Crowne Plaza Gurgaon, but Nueva’s diversified platter doesn’t only focus on a particular country,

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but endeavours to map the taste profile of a fascinating continent, about which many Indians know little about. Nueva is possibly the only place in Delhi where you can get regional cuisines from far-away lands like Chile, Peru, and Argentina, in their authentic versions, all under one roof. At the same time, you can find pasta, pizza, sushi and tapas on the menu of the restaurant.

First Impression The restaurant comes across as a bar lounge in the ground floor, and in the first floor it unfolds as a classy and formal fine dining restaurant. While the ground floor welcomes guests into a plush lounge and bar, the first floor opens to a cluster of seats and tables designed for an uninterrupted dining experience. Here the large glass panels showcase the state-ofthe-art kitchen at Nueva — the laboratory of Michael Swamy's innovative culinary exercises. The plush private dining area, which can accommodate 12 diners at a time, is also situated on the first floor and extends the aesthetics of the dining

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PROFILE area further. Though the restaurant is focused on South American food, but contrary to popular expectations, the commodious outlet’s ambience and décor do not have a very overt South American feel to it. Succinctly, it doesn’t look like a South American restaurant simply by stepping into it; one needs to savour its food to let the feeling seep in. The look and feel of the restaurant is a very standard international one; the restaurant wouldn’t have looked out of place if instead of Delhi it was launched in a posh locality in London, New York or Tokyo. However, Michael maintained that they would bring fascinating artworks from South America soon, and these creations would be an integral part of the décor without disturbing the original standard international look and feel of the restaurant. “And the artworks would keep changing every six months, so that a feeling of boredom doesn’t set in among our regular guests,” maintained Michael.

Much More Than a Chef A graduate from Le Cordon Bleu London, Michael Swamy has had the opportunity to get trained under and working with several Michelin-starred Chefs in the UK. Michael was the Corporate Chef at The Bowl House and 6th Street Café, in Mumbai. He did set up Food Arena in Pune. He has also been a Chef and Menu Planner for Kuwait Airways and has worked at Bombay Brasserie in London, a Taj Property. He has the distinction of setting up the menu and operations of Peppermill Bistro in Bangalore, Food Arena in Pune, and of Hopping Chef, an outdoor catering

“With Nueva, we have come up with an experiential restaurant, where we not only

group in Mumbai. As his mother is a documentary filmmaker, Michael also got the opportunity to closely study and handle various aspects of filmmaking. This filmmaking experience, coupled with his culinary expertise, has enabled Michael to make major strides in the realm of food styling & food photography. As a food stylist and food photographer, he has worked with several leading publishing houses like Om Books International, Bloomsbury India, Westland and Penguin India, and with several leading corporate brands like Kissan, Gorbachev Vodka, Daewoo, Badshah Masala, Colgate, Knorr, etc. Furthermore, his in-depth culinary knowledge combined with his understanding of the subtle nuances of photography has facilitated Michael to become a Food Consultant for TV shows. Over the years, he has successfully handled food shows on TLC, Star Plus, Sony Television and Fox Life. Michael is also a food writer with award winning books to his credit and has written in leading magazines.

Apr-May ’17

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The Gastronomic Trip

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PROFILE

provide taste of food from a far off continent but help our guests to experience the food with all their senses,” offered Michael. He feels that “Food is not just about laying back and enjoying its taste. It is a journey through flavours and aromas; teasing the senses. A journey that takes you to places you never knew existed.” He has endeavoured to translate his lofty culinary philosophy in the USP of Nueva. To contribute to the experience, Michael has made use of his talent and expertise on food styling for the guests, and staff at the restaurant makes it a point to explain the nuances and legacy of the dishes while serving. Presently, Michael is handling a team of 16 personnel in his creative culinary team. “This gastronomic journey at Nueva is not just about witnessing delicacies from the mountains, jungles and plains of a vast continent. It is not just about indulging in spiced up, herbed up, juiced up, and tapased up fares with a distinct Latin touch. This journey is about a culinary adventure which carries with it the essence of the land, sea and air of South America,” he elaborated while talking passionately about the essence of the concept of Nueva, as me and my friend Anupam tried a Cordero con Lentejos Curry(Lamb Shank with Curried Lentil). It tasted unfamiliar and wonderful. Even Anupam, who has had travelled extensively through Europe and the US, and has exposure to a wide variety of global cuisines, was pleasantly surprised by the dish and by the Langostinos a l a Pa r i l l a co n S a m b a l d e C i l a nt ro (Grilled Prawns  with Coriander Sambal) — another popular delicacy from the evolving menu of the restaurant which followed it. For the vegetarians, Silken Grilled Tofu with Chimichurri Vegetables can be a wonderful option to savour at the restaurant. If one goes for high tea at Nueva, one

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shouldn’t miss out on Chilean Empanadas. This delightfully flaky pastry found in the streets of South America hides a treasure of a fine mixture of moist chicken, onion and a little chilli in its belly. The delicacy is also available in vegetarian version. Succinctly, from signature favourites like Parihuela, Trucha A La Plancha, Pallo En Infusion De Te to classics like Pera Y Pato, Cielo and Tiramisu con Canela, the guests can expect to experience a comprehensive, exotic and wonderful gastronomic journey of South America at Nueva. Mexican influence is also very much evident in the high tea snacks at Nueva. Here one can nibble through soft burritos stuffed with beans, vegetables, nachos and salsa. They present hot filling snacking option during tea. You can also choose a protein of your choice for your burritos. Burritos at Nueva come in vegetarian as well as non-vegetarian versions. Then there are the crispy golden tacos with a warm filling, topped with crisp lettuce, sour cream, cheese and spicy salsa. At Nueva, you can have your tacos in vegetarian, chicken and lamb versions. The Sushi Doughnuts in the menu according to Michael, is “Our ode to the Japanese community in South America.” These sushi doughnuts are made using farm fresh vegetables and they make for the perfect dainty tea time treat. Of course, these above-mentioned delicacies are only some of the examples of the sumptuous fare at the outlet. We came to know that the bar menu at the restaurant is being designed for people who want to snack at the bar without wanting a full meal. The tapas are based on seasonal and local produce.

Refreshing Fare Though at the time of our visiting the restaurant in early May, Nueva was not having its bar license as yet (it may have got it by now), which prevented us from enjoying a few of the array of heady alcoholic beverages that the restaurant is expected to offer in the near future, but the exhaustive list of non-alcoholic beverages on offer is also likely to refresh and rejuvenate a tired soul during the scorching summers of Delhi. Anupam opted for a Baya Beso. It is fresh pink grapefruit juice with the sweet tang of raspberry, infused with the fragrance of elderflower, and sparkling water. “In one glass I could feel multiple layers of flavours. It felt odd and nice… yes at the same time,” he said with a smile.

Hammer Food & Beverage Business Review

I sipped through Puré Verde, a drink enjoyed in Peru. It came across as a concoction of sweet kiwi, crunchy fresh cucumber, fragrant mint leaves, spicy jalapeños and herby coriander with lime and sparkling water. I felt like I was in Peru. Refresco Batidos, Soñando, Que Melón are some of the many other refreshing drinks served at Nueva. Among the dessert options at Nueva, one shouldn't miss the Quinoa Pudín Dos Formas / Quinoa Pudding Two Ways. It is a traditional Peruvian quinoa pudding made with a distinctive twist, where white quinoa cooked with orange and saffron, and black quinoa flavoured with chocolate and cardamom come together with the crunch of caramelised pecans and lightness of gingered dulche cream. While we were sipping our beverages, Michael informed that the menu at Nueva would not be a stagnant one but would be seasonal and it would keep on changing, while at the same time keeping its South American focus intact. While at the restaurant, we came to know that Chef Michael’s passion for nature and his commitment towards environmentfriendliness is being amply reflected in the sustainable character of the outlet. The restaurant makes minimal use of plastic; even plastic water bottles are not used in the restaurant. 

Brass Tacks Regarding total initial investment for the rented property, Michael informed that Rs. 5 crore had been invested on the property and it would take about two years to breakeven, which is quite natural for an exclusive restaurant like Nueva. “We are confident that with more and more Indians being exposed to Internet and overseas travel, the tendency to try unfamiliar cuisine/s has spread far and wide among the guests across the Indian food service industry. This trend is more strongly felt in metros of India,” pointed out Michael. He is naturally confident that in the backdrop of such a favourable socio-cultural scenario, the delectable South American food of Nueva would attract a sizeable number of guests in the times to come. “Already the restaurant is attracting 50 people on an average on a given weekday and 100 people on an average on an average day of the weekend,” observed the creative Chef. He is optimistic that the footfalls at the restaurant are only expected to increase over the days. n

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apples@scs-group.com • bestapples.com facebook.com/WashingtonApples.India

Apr-May ’17 twitter.com/WApplesIndia

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DAIRY

A Short Journey Through

Desserts By Sharmila Chand

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n e of t h e i m p o rta nt m a r ket applications of dairy products in the food service industry can be found in desserts. Tempting desserts with a focus on health are a big trend in the Indian food service industry. I recently spoke with Rohit Malhotra, Business Head, Barcelos India, and Syed Ali Naqvi, Pastry Chef, Radisson Blu Hotel New Delhi Dwarka, in this regard to know more about the prevailing trends in the world of desserts, in the Indian food service industry. We also discussed the comparative importance of taste and presentation in desserts, the crucial factors that are being kept in mind while selecting desserts in the menu of the restaurants which are handled by the abovementioned respondents, and also talked about some challenges towards dessert preparation in the context of the Indian food service industry.

The Dessert Trends “Chocolate of course is an evergreen ingredient in dessert. However, these days there is an increasing demand for cheese cake, mousse cake, etc. These days we are seeing customers in the Indian food service industry are also open to trying innovative desserts. We also work on a fusion dessert format to ensure that everyone always goes back happy from us,” explained Rohit Malhotra. “We are focusing on old school desserts, and are pairing them with some modern /fusion desserts. We also work on improving our presentation techniques,” Malhotra articulated. “Health conscious desserts without sacrificing the flavour of fresh berries and chocolate are in demand these days,” conveyed Chef Syed Ali Naqvi. “When you are preparing a dessert for guests it should be low in calories and cholesterol. You should keep at least one sugar-free and gluten-free dessert in your menu,” aired Syed.

been always the king but presentation also plays very important role in desserts. Social media is playing an important role in the presentation of desserts,” stated Malhotra. “The presentation of desserts works well on the social media, which induces a customer to an outlet. Many want to give the dessert a try because they have seen it online. However, it is the taste which will get repeat customers. Presentation is like marketing, which can facilitate selling,” explained Malhotra further. “Of course, eye appeal plays a major roll on palates, so presentation is the very first thing that attracts people to a dessert and it is as important as the taste of the dessert,” proffered Syed.

Crucial Factors We also discussed with the experts the crucial factors, which are being kept in mind while selecting desserts for their restaurants’ menu. “We keep in mind our recurring customers that are loyal to the brand. Our desserts are designed while keeping in mind popular & trendy elements, yet at the same time, we stick to old-age favourites like chocolates, mango, cheese cake, nuts, etc. Portion size and pricing play key roles in our desserts,” elaborated Malhotra. “The major factors while selecting our desserts are their market, merchandise, and saleability. Remember that your menu is your most important internal marketing tool and it should be fully used to market your dessert offerings,” explained Syed.

Taste and Presentation

“Desserts are an important part of the meal and a great way to end a perfect meal. Innovation is key to desserts and maintaining taste of desserts is important.” Rohit Malhotra — Business Head, Barcelos India, New Delhi

The question of taste versus presentation is an important issue in the Indian dessert business, which also deserves exploration. “Taste has

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DAIRY “These days all three factors — taste, presentation and health quotient — are crucial in desserts’ preparation in the Indian food service industry.” Syed Ali Naqvi, Pastry Chef, Radisson Blu Hotel New Delhi Dwarka.

Challenges in Dessert Preparation The challenges towards creating delectable desserts are also not few. “The challenge to satisfy palates of the guests using small quantities of desserts is also there,” offered Malhotra, while elaborating that despite the popularity of new-age desserts, the traditional desserts still have their dominant position in the Indian food service industry. “I think that the traditional desserts still dominate the Indian desserts market and it can sometimes be a task to convince the customers to try something new and innovative,” opined Malhotra. ”Yes, a Chef faces so many challenges while preparing a dessert, because nowadays, guests are very smart and health conscious. So it is a mission and a creative challenge to make desserts better for health without sacrificing their flavour,” pointed out Syed.

Recipe Choco Lava Cake from Barcelos White Flour – 1 cup Baking Powder – 1 tsp Baking Soda – 1 tsp Cocoa Powder – 6 tbsp Salt – A pinch Chocolate Chips – ¼ cup Cherries – ¼ cup Butter – ½ cup Curd – ¾ cup Caster Sugar - ¾ cup Milk – 1 cup Coffee powder – 1 tsp Method Pre-heat oven to 180 degree centigrade. Sift together dry ingredients starting with white flour (maida), baking powder, baking soda, cocoa powder and a pinch of salt. Mix together cherry and chocolate chips. Mix milk with coffee powder and keep aside. Beat together butter, sugar and curd till creamy. Add sifted dry ingredients and coffee/milk alternately and mix well till you get a smooth batter. Grease and flour muffin moulds with butter. Pour 2 tbsps batter into the moulds and layer with cherrychocolate filling. Pour another 2 tbsp batter on top of it. Bake for 10-12 minutes.

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bEVERAGE

Making

Summers Cool By Swarnendu Biswas

Summer Coolers at Royal China India, Nehru Place, New Delhi

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y taking inspiration from the world renowned British poet PB Shelley’s immortal lines, we can say that if summer comes can summer coolers be far behind? Yes, summers are here with their full power and fury and the need for cool and refreshing summer coolers to find temporary reprieve from the scorching heat is fast spreading across our mind, body and soul. It doesn’t deserve a mention that as your body perspires more in summer, you need more fluid to keep you hydrated, and thus summer coolers are not only refreshing and rejuvenative but also play a necessary role during summers to keep you healthy.

Common Summer Coolers Having a predominant summer season, it is

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natural for India to have a long tradition of summer coolers. Some of the well-known traditional Indian summer coolers include thandai, lassi, aam panna, jal jeera, and sol kadi. They are had in Indian homes, especially during summers. There are several variants of lassi such as mango lassi, strawberry lassi, and rose lassi. There can be sweet and as well as salty lassi. Among these five, sol kadi doesn’t have a pan-Indian appeal, which it really deserves. This beverage, made of kokum and coconut milk, is abundantly consumed in Maharashtra's Konkan region. Thandai, which is a mixture of almonds, fennel seeds,watermelon kernel, rose petals, pepper,vetiver seeds, cardamom, saffron, milk and sugar, is also more famous in the North India, especially in Varanasi, than in

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other parts of the country. Lassi is also famous across India, but is being partaken mostly in north India. Then traditional sherbets of khus (vetiver), kokum, amla (Indian gooseberry) or wood apple are also wonderful homebased summer coolers, which can bring serenity to the jaded senses, after they are being subjected for long hours to the relentless and sweaty summers. Besides these indigenous summer coolers of India, which we frequently have in homes and also outside of them, the Indian food service industry also comes up with innovative summer coolers from time to time for their guests to beat the heat.

Industry’s Role For example, in the April of this year, Café

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bEVERAGE

Summer Mocktails at The Resort, Mumbai

Coffee Day did introduce a range of cool beverages to its menu. This range is aptly termed as Summer Chillers. It has got two new frappes, two fruit-based refreshers and for the coffee devotees there are two coffee chillers. While speaking on the new launch, Venu Madhav, CEO, Café Coffee Day, said, “Customers can sit back, chill and cool off at their favourite CCD this summer as we have got a new and eclectic range of cool refreshing beverages. The new Summer Chillers beverages menu has a variety of options for everyone that will appeal to different moods and tastes. It has got indulgent options like the coffee-based

frappes to popular Indian refreshing fruit options to evolved coffee-based drinks.” CCD’s Almond Rabdi Frappe brings the classic taste of the popular Indian dessert in a glass. It is a smooth chiller to down, served with a shot of whipped cream and topped off with crunchy almond flakes. Creamy Toffee Frappe has got rich toffee sauce blended into a chilled frappe, topped with whipped cream and scrumptious butterscotch. The Summer Chillers from CCD also includes Cool Jamun Slush, which combines the flavour of jamun or black plum with a zing of secret seasoning. It can revitalise the taste buds. Sugarcane Refresher brings

sugarcane juice, infused with lemon, spicy ginger and soothing khus. The Summer Chillers menu of CCD also has Toffee Cold Coffee. This light beverage comes with layers of cold coffee with creamy toffee, served on a bed of ice. This chiller is topped off with foamed milk and a drizzle of cocoa powder. Then there is the Citrus Cold Brew Coffee, made for discerning customers and available only for the guests of Coffee Café Day outlets in Mumbai, Delhi and Bangalore. It is a signature cold-brew coffee blended with mandarin flavour and served on the rocks in a sugar-rimmed cup. One can say that introduction of

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bEVERAGE juice, orange juice, watermelon margarita, grape juice, etc.” Not very far from there, at The Resort, M u m b a i , o n e ca n e n j oy a n a r ray of cool mocktails on offer, which include Novotel Punch, Watermelon Coolers, Mango Mania, Green Passion and Black Currant Punch. These mocktails, along with scenic environment by the beach, can leave you recharged.

Healthy and Refreshing

Ruchika Sodhi innovative summer coolers is a happening summer season trend across the Indian food service industry. Here we can see that summer coolers can be totally nonalcoholic or could be infused with alcoholic beverages. Take the case of the Nehru Place outlet of Royal China India, which is having an array of refreshing summer coolers for this summer to keep the heat at bay. The outlet’s summer special drinks are Rose Sangaria, Berry Punch, Chilled Caramel Custard & Frozen Kiwi Margarita, Cinnamon & Chilly Martini with Smoking Strawberry Martini. Nehru Place is a business centre in Delhi. According to Yogesh Mehta, F&B Manager, Royal China India, New Delhi, besides giving a refreshing feel, the ideal summer coolers can help you in various other ways. “They can contribute towards improved blood circulation, reducing the inflammation and in sprucing you with antioxidants, vitamins and minerals,” he asserted while pointing out, “At our restaurant, we have a number of healthy summer coolers such as lime

“A summer cooler refreshes the mind, body and soul during summers. And the fun gets doubled if that drink is healthy for your body too,” affirmed the renowned nutritionist Ruchika Sodhi, who is known for her out of the box healthy dietary solutions. She went on to give examples of some healthy summer coolers, which are easy to make too. “Some of the healthy summer coolers one could opt for during the angry summers include mango panna with infusion of brown sugar, fresh watermelon juice, buttermilk, coconut water and tomato juice,” noted the expert. Our food service industry should serve all these healthy summer coolers more abundantly. Take the case of lime juice, which is easy to prepare and can act as a healthy summer cooler. It helps in skin care and digestion. This common beverage can also help in controlling blood sugar and in preventing heart disease, and towards preventing scurvy. “ Co u g h a n d a c i d i ty re m a i n away f ro m t h e p e rs o n w h o d r i n ks g ra p e juice regularly. Taking grape juice in the morning without sugar helps in alleviating migraine. Furthermore, grape juice contains micronutrients like copper, iron and manganese that help towards the healthy development of your kid’s body and

Recipe Berry Punch by Chef Choong Chew Loon, Royal China India, New Delhi. According to the bartender of the hotel, Ashutosh Kumar, the beverage is a good source of protein, is fat free, and has low sodium. Ingredients 175 gm blueberries 1.5 liters raspberry and cranberry juice, chilled 1 cup vodka 175 gm raspberries 250gm strawberries 1 lime 1.25 liters lemonade, chilled Ice cubes Method Combine all blueberries, raspberries and strawberries in a punch bowl. Add juice and vodka.  Cover and refrigerate for 1 hour to allow flavours to develop. Thinly slice lime. Cut slices into small wedges. Stir through punch.  Add lemonade and ice. Serve. mind,” offered Mehta. As we can see, healthy summer coolers don’t necessarily include fancy beverages. Your good old tea can also be used as a healthy summer cooler, spruced with enriched antioxidants. Recently, Wagh Bakri has launched its range of refreshing ice teas in four flavours of Lemon, Orange, Peach & Khus, and Saunf. These ice teas come in packaging of 25gm (one can make 2 glasses of ice tea from this), 250gm priced at Rs.75 (one can make 20 glasses of ice tea from this) and 500gm priced at Rs. 150 (one can make 40 glasses of ice tea from this packaging option). It could be easily expected that with the wave of health consciousness and beauty consciousness spreading through postmodern urban India in a big way, and with the Indian restaurant goers, particularly the young generation of Indian restaurant goers with frequent exposure to overseas travels, becoming more experimental in terms of their food & beverage choices, the demand for refreshing and healthy summer coolers are only expected to increase among the guests in the Indian food service industry, in the near future. This in turn, is expected to induce the Indian food service industry to come up with more and more innovative and healthy summer coolers to beat the heat with elan and style. n

Summer Chillers from Café Coffee Day

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RESTRO-BAR

The Ideal Partying Destination By Swarnendu Biswas

R

ecently, I went to the re-launch of Kinbuck 2, a classy casual dining restaurant cum bar in Connaught Place, which happened on 10th May of this year. I was fortunate to have the nationally renowned car rally driver Bani Yadav accompanying me, who kindly accepted my invitation, to my pleasant surprise. She happens to be the only women driver to win all major rally titles held in India. In a few of these races she defeated her male

counterparts, thereby tearing to shred the popular and erroneous notion of car racing as a male sport. Her endeavours also indicate that whatever a man can do, a woman can do better. Coming back to Kinbuck 2, the multi-cuisine outlet was launched on 17th January 2015, but was closed down for a few days for renovation purposes. According to Anshul Garg, the young enterprising entrepreneur behind Kinbuck2, the revamp of the restaurant has been done for the purpose of a more elaborate menu, and also in terms of its interiors.

Revamping Menu and Interiors “We decided to bring forth something new for our diners and therefore we decided to redo the menu. The menu has now been made more diverse and elaborate with focus to include the scrumptious street food in a big way,” informed Anshul. The terrace, which was part of the restro-bar’s infrastructure in the first innings of Kinbuck 2, is now no longer a part of the outlet in its re-launched version. However, Anshul informed that he was hopeful of having the terrace for guests by June of this year. Anshul said that Kinbuck2 attracted a footfall of 50-60 people on an average during an average weekday and 100-150 people on an average during an average weekend day. It is expected that

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The Writer with Bani Yadav the re-launched version of Kinbuck 2 would garner even more impressive numbers of crowd.

Inviting Décor “The footfall will increase with the new renovated setup, as this has made the place more spacious than before. With the change in the bar setting, we have an increment of 25 seats in the restaurant setup,” the entrepreneur observed. Presently, the total cover of Kinbuck2 is 100 persons. Kinbuck 2 comes across as a quaint casual dining outlet cum bar, with arches and 25 feet graffiti wall being its distinctive features. “The graffiti wall brings in the element of fusion. It is a wonderfully decorated piece of art that captures the attention of the visitors,” pointed out Anshul, the Director of Kinbuck2. The element of aesthetics in the décor is complemented by the fun and relaxed atmosphere of the place.

Sumptuous Fare “The menu of Kinbuck2 has been revamped in its re-launched version. I thought of including more of delicious street food that diners are very fond of. So, I have introduced a pav bhaji named Mumbai Meri Jaan. Also, another unique introduction in the menu that I would like to share is the ‘Judgement Day — The

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RESTRO-BAR

Giant Big Burger’, a deliciously extravagant burger meant for four people to relish,” averred Anay Mukherjee, the Head Chef of the outlet. Anay is spearheading the culinary operations at Kinbuck 2. Anay, who has been very keen to keep on incorporating new delicious items in his menu “to make it appealing for every kind of taste buds,” was associated with Kinbuck 2 since its very beginning. “I have been a part of its inception and of course, of its day-to-day execution,” he expressed with a smile. He displayed an uncommon humility that one doesn’t find often among successful people like him, and it probably stems from his long years of struggle to find his niche, which he narrated to us as we appreciated his delectable culinary offerings. Bani and me ordered some starters, which we both found to be quite delicious. “The Keema Bun Maska is simply wonderful! It is just spiced so rightly,” expressed the car rally driver, who has the exposure of dining at the best of the restaurants across India and beyond. She also appreciated the chicken basket full of scrumptious chicken, and also the Chicken Skewer Sizzler. Bani does not have sea food, but I enjoyed the Spicy Hunan Prawns. “I think the place is ideal for the partying crowd as well as for a quiet evening for two,” Bani noted as we sipped through our beverages. “The music is quite invigorating and romantic at the same time, and goes well with my mocktail,” she said with a ravishing smile as the wonderful music played in the background. She was enjoying Virgin Colada of berry flavour. For that matter, the music did gel well with my glass of Teacher's Highland too! Kinbuck2 has an exhaustive platter for the guests. Its wide array of appetisers encompasses a fantastic gastronomic journey covering Thai Sauteed Prawns, Punjabi Chilli Chicken, Mangolian Stir-fried Fish, Teppanyaki Lamb with Coriander & Mint, Murg Ki Chaat, Kandhari Aloo, Hara Bhara Kebab and many other delicacies to savour. Khade Masale Ke Gosht, Tomato Chicken, Lahori Sha Meat, Khumb Rezzala, Punjabi Jheenga Masala, Kadhai Murg, Thai Red or Green Curry are some of the many choice delicacies in the main course of Kinbuck 2.

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Heady Offerings Mocktails and cocktails are of course, one of the main attractions of Kinbuck2. “Mocktails and cocktails of Kinbuck2 are very sought after, and our diners appreciate the elaborate variety of beverages available with us. In fact, we have also introduced the ‘Summer Cocktails’, which are designed specially to beat the heat of Delhi’s weather,” explained Anay. The restro-bar has a impressively well-stocked bar. “The alcoholic beverages at Kinbuck2 range from highly premium to the mass brands. For example, we have Michelada cocktail made from Corona beer and Tennessee Mule made from Jack Daniel’s whisky, which is served in copper mug,” elaborated Anay further. The bar menu of Kinbuck2 includes renowned names like Kingfisher Premium, Budweiser, Teacher's Highland, Black Dog 8 Years, Bacardi(White), Old Monk(Dark), Absolut vodka among others. The cocktails like Old Blue Mojito, Sex on the Beach, Cosmopolitan are also the highlights of the bar menu of Kinbuck2. "For people who do not prefer alcoholic beverages, there are lots of interesting mocktails on offer," informed Anay with earnestness. Anay also talked about some fantastic combinations of food & beverage, which can be enjoyed at Kinbuck2. “There are some excellent combinations like the Beer Combo, wherein we offer Bira Beer with BLT Burger comprising bacon, lettuce, and tomato,” articulated the Chef. Overall, with its friendly atmosphere, with romantic and peppy music playing in the background, and with its selection of scrmptious food and collection of heady beverages, Kinbuck2 came across as a trendy partying destination.

Talking Business As far as promotional activities go, Anshul informed that “For ladies we organise Ladies Kitty, and we also have buffet lunches for corporates, which offer multi-cuisine food at just Rs.1100 per person.” In the first innings of Kinbuck2 also multiple promotional activities were being carried out. “The initial investment on Kinbuck2 was Rs. 3 crore approximately, and the outlet attained break-even within six months of its operations,” Anshul asserted. As far as expansion plans of the brand Kinbuck2 go, Anshul said that he was planning to open another Kinbuck2 outlet in Dubai soon n

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THEME CUISINE

Flavours from the Hills By Sharmila Chand

U

ttarakhand food is known for its simplicity, its deliciousness and its aroma. The taste and aroma of Uttarakhand cuisine are largely influenced by the state’s geographical conditions, socio-cultural fabric and predominantly agrarian economy of the state. Agriculture was the main occupation of the people of the state and houses in the state were always full of cereals, dairy and fruits, of both dried as well as fresh varieties. Coarse grain with high fibre content is very common in Uttarakhand food. Though primarily the people of Uttarakhand are vegetarians but in this hilly state non-vegetarian food are also enjoyed a lot during special occasions. The cuisine of Uttarakhand has also been greatly influenced by the British rule who introduced lots of bakery and confectionary products to the state. The main food ingredients or products used in the state are

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buckwheat (mandua atta), pulses (lots of variety of beans), milk, ghee, curd, fruits, rice, maize, walnut, pine nuts, fresh water fish, mutton (spit roasted), eggs, buransh (rhododendron), wild berries and green leafy vegetables just to highlight a few. The main cuisine style of Uttarakhand is simple, having less of spices. It is heavy on pulses and other cereals. Use of iron, copper and brass utensils is common in dishes of Uttarakhand. Common methods of cooking in the state are boiling, frying and sautéing. Common spices and herbs used in Uttarakhand cuisine are mustard seeds, jakhayya seeds, cumin, bhangjeera, garlic, coriander, turmeric. Most of the dishes in traditional Uttarakhand cuisine are cooked over burning wood or charcoal, which renders them with additional flavour and nutritional qualities. Generally, cooking is done in either pure ghee or mustard oil. Every dish in Uttarakhand is made interesting with the use of special seeds as spices.

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THEME CUISINE

Menu Planning

Famous Dishes from Uttarakhand Mandua Roti locally called Kwadoo Made with buckwheat flour, a staple of most of the households in Uttarakhand, it is eaten at breakfast and dinner mainly. It is accompanied with freshly grinded chutney and dollop of ghee. Phaanu Phaanu is popular mostly in the Garhwal region of the state. It is prepared by mixing lentils of different varieties, which need to be soaked in water overnight. Phaanu is served mostly with Pahari rice. Kandalee Ka Saag It is highly popular amongst locals in the state of Uttarakhand as well as among tourists. Kandalee Ka Saag is made with extra ordinary green leafy vegetable called Bicchu Ghas. Rich in nutrients, it is indeed very special of the region. Chainsoo Another famous Garhwal dish, Chainsoo is made of urad or kali dal and has a typical earthy flavour. Dubuk Dubuk is another preparation of dal, served with rice. Bhang Ki Chutney

Apr-May ’17

Menu of Uttaranchal Food @ Latest Recipe, Le Meridien Gurgaon, Delhi NCR Buransh drink— Rhododendron flower drink Kumaoni Mathha — Flavored buttermilk with turmeric and mustard seeds. Starters Dal Pakoda — Split black gram fritters Daud — Horse gram lentil filled pooris Macchon ka Pakwada – Fried river cat fish marinated in hand pounded spices Bhutwa — Traditional lamb tripe preparation Chutneys Bhangulu — Hemp seeds grounded with chilli, cumin, and lemon Til Chutney — Comprising sesame seed, garlic, green chilli, mint Tamatar Dhania Chutney Mains Shikar — Roasted lamb curry Kukadda Shurra — Village chicken This popular chutney of Uttarakhand is made of hemp seeds which provide it the characteristic aroma. Kumaoni Raita Like the Bhang ki Chutney, Kumaoni Raita is also a must with every meal of Uttarakhand cuisine. Very popular amongst the locals of the hilly state, it is prepared with curd, turmeric, and cucumber. Shikar A robust mutton curry, which is from whole spit roasted lamb with hand grind masalas. The unique aroma comes from the smokiness of the meat. Maccho ka Pakwada In this preparation, fresh river water single boned cat fish named as lachi is deep-fried in mustard oil and dabbed in home grinded spices. Singodi This is a unique dessert which gets its taste from malu leaves and freshly made khoya. The flavour from leaves gets seeped in to t he khoya which gives the dessert an ethereal taste. Jhangora Ki Kheer

Hammer Food & Beverage Business Review

curry Jakhiya Paneer — Wild mustard tempered cottage cheese Chana Phaanu — Minced lentil (horse gram), simmered with onion tomato. Bedu Saag (young figs tempered with garlic, chilli and spices) T h a p a d i — Yo u n g s p i n a c h simmered with spices Pindaloo Thichwany — Bashed taro roots simmered in thin stock Jhungaru — Plain barnyard millet, boiled Bhaddu Dal — Mixed lentils, slow cooked Mandua Roti — Buckwheat flour bread Mungari Roti — Maize bread Sweets Bal Mithai — Khoya fudge coated with sugar balls Singori — Malu leaves wrapped khoya with coconut and cardamom Til Laddoo — Comprising gram flour and jaggery Ghughute — Fried sweet dough of wheat flour, sooji, saunf and molasses.

Jhangora is a type of millet, which is the main ingredient of this dessert mixed with milk. Cashews and raisins also play their roles in this dessert. Gulgula It is a sweet local snack made of jaggery. Arsa Arsa is the most sought-after dessert from the Uttarakhand region. Jaggery and curd play important roles in its preparation. Doodh Jalebi This dessert is simple; it comprises thick jalebi with warm milk.

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R est a ur a nt

Latest Recipe for Success By Sharmila Chand

A

n all-day dining restaurant named Latest Recipe, which is housed at Le Meridien Gurgaon, Delhi NCR, comes across as an ideal place to have a sumptuous world cuisine experience. Located at the lobby level, the restaurant exudes a warm contemporary feel and a visual delight for the eyes. Here the bespoke music, styled to suit the mood of the day, amalgamates well with the alluring aroma of food wafting through the restaurant, thereby creating a wonderfully sensory feeling.

Flavours from the Globe The restaurant has five interactive show kitchens displaying an array of food. The place embodies a dining concept that transmits the excitement of cooking from the Chefs to the excitement for food among guests smoothly. The wide spread includes a lot of

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innovative Asian and European offerings, not to forget the duck oven and pizzeria section that the restaurant takes pride in. The outlet also has a bakery section that is always buzzing with aroma of freshly baked breads. All three meals at the restaurant have the option of a buffet as well as a very

extensive a la carte menu option. There is a fair balance of vegetarian and nonvegetarian options for the guests.

Inviting Décor At the Latest Recipe, you can find interplay of colours as the natural light streams in through one section of the restaurant’s

“As Marriott pays a lot of focus on being GoLocal, we decided to use the skills of our in-house Chef who hails from Uttrakhand and do a food promotion around this mouth-watering cuisine. The food from Uttrakhand is made using local spices, vegetables, meats, etc. that are very flavourful. Our team went all the way to Uttrakhand to source the raw materials, spices & ingredients like fresh river water fish, etc. to get an authentic taste.”  Harleen Singh Rawal, F&B Director, Le Meridien Gurgaon, Delhi NCR

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R est a ur a nt the result of tiring homework for almost 40 days, which included several trips to Uttarakhand to arrange for ingredients, utensils and traditional recipes, which are sourced right from the Uttarakhand villages. I want my guests to relish every dish and The Food Festival from Uttarakhand not to miss out on Buransh drink, bhadoo The team at the property tries to create dal, bhutwa, dal pakoda and of course, food promotions around local and regional bal mithai, singodi and pahadi chai,” he cuisines as well. It is one of the key areas that added while overseeing the success of the food festival with satisfaction.   is aimed at giving a complete “With our locals moving to experience to its patrons. plains for better employment, Recently, the restaurant it is very important to preserve hosted ‘Uttarakhand Food this cuisine before it is forgotten “Food festivals are an extremely Festival,’ which was a big hit by future generations. Our important aspect of our food amongst the guests. Uttarakhand Food Festival was culture. Endorsing the Marriott’s Chef Manoj Rawat worked an exercise in this direction,” philosophy of ‘GoLocal,’ we came very hard for the festival and offered Rawat. was also the brain behind it. He up with the concept of a food All restaurants should reflect festival from the hills. Right from said, “We are always wanting to some extent the personality to offer unique, unexplored, the produce sourcing to the menu, and passion of their owner/s healthy and authentic food Chef Manoj Rawat a lot of research has gone into the and Chef/s. Uttarakhand Food to guests. So recently, when I project. The Uttarakhand cuisine is attended a wedding in mountains, I thought Festival too reflected the passion and of bringing this cuisine forward as in the skills of the team led by Chef Manoj simple, delicious and yet relatively realm of Uttarakhand cuisine there is an Rawat. They created an amazing display unexplored. We are delighted with entire culture with interesting stories and of ingredients and dishes showcasing food, our guests’ response.” culture and heritage of this fascinating  David Hopcroft, General Manager, Le logic behind every dish.” “The Uttarakhand Food Festival has been hilly state. n Meridien Gurgaon, Delhi NCR ceiling to create an aesthetic experience. The far end of the restaurant consists of a private dining room, which is the perfect setting for a private dinner seating of up to 14 people.

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che f voice

The Passionate and Committed Chef By Sharmila Chand

Chef Alexander Moser, the Executive Chef, AnnaMaya, was 15 years old when he started working in the kitchen. Here it deserves a mention that AnnaMaya, housed in the classy hotel named Andaz Delhi, located in Aerocity, is a modern European style food hall where food is served and where interesting artisanal produce and items are available for sale. The menu at AnnaMaya is designed around consciously-sourced ingredients from local artisans who directly or indirectly contribute towards the well-being of society. Moser has been through various roles and assignments with the Hyatt group over the last 18 years. His passion for travel and his penchant to delight different taste buds took him across continents. After donning the Chef’s hat in Germany, Dubai, Russia, France, Switzerland, Holland, and Turkey, he arrived a year ago at his new home, India. The excerpts of the interview with the seasoned Chef follow: How do you define yourself? I would define myself as a good-hearted human being.

What is your philosophy of cooking? Cooking is more of an experience. It truly is regulated with mood. If one is in a good mood, the mood works as a secret ingredient. And, with a happy mind and fresh and quality ingredients, you can cook great food.

Had you not been doing this then what would you have been? I am a firm believer in destiny. Had I not been into cooking, I am sure destiny would have brought me back to where I belong.

What is your source of inspiration?

I have a very clear saying about challenges — “the problem is not the problem; it is your attitude towards the problem which is.” So, with this attitude you can easily find a way to solve or overcome challenges.

What prepared you the most for your career? It is my passion and commitment to do the job right which prepared me the most for this career in food service industry.

How do you evaluate your professional success? Professional success for me is evaluated on two pillars — joyful guest and creating successful future Chefs.

What would you consider as your strength? It is my passion.

The genuine smile on peoples’ faces works as an inspiration and a motivation for me to work better.

What would you consider as your weakness? I am a perfectionist. At times it becomes a weakness.

What challenges have you faced professionally and how did you successfully manage a challenging situation, professionally?

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How do you rate yourself as a Chef? As a Chef who is not a part of this rat race.

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www.anuga.com

TASTE THE FUTURE

What is your favourite cuisine? I love good food, irrespective of the cuisine.

What is your favourite spice? Timur pepper.

What is your favourite equipment? It is knife. ANUGA MEAT ANUGA BREAD & BAKERY ANUGA FINE FOOD ANUGA HOT BEVERAGES ANUGA DAIRY

And what is favourite restaurant/food joint? Le Maranda in Nice, France.

Who is/are your favourite diner/s that is the kind of guest/s you would most like to feed?

ANUGA ORGANIC ANUGA CHILLED & FRESH FOOD ANUGA FROZEN FOOD ANUGA DRINKS

They are honest guests, people who like to give honest feedback. Their feedback helps to improvise and offer better experiences.

ANUGA CULINARY CONCEPTS

What is your hot selling item? The lamb chops are increasingly becoming popular.

What is your philosophy of work? I believe that ‘Who has stopped to be good today has stopped to become better tomorrow.’

10 TRADE SHOWS IN ONE

Lessons learnt in the kitchen? I have learnt that in our profession you need to listen carefully.

YOUR NEXT DATE:

Where can we expect to see you 10 years from now? I will still be surrounded with good food and lovely people.

What are your future plans? It is in making this world a better place to live.

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

COLOGNE, 07. –11.10.2017

In India, nowadays Chefs are highly respected. However, we as Chefs need to make sure that the knowledge of Indian ingredients is not forgotten.

What are your concerns for today’s young generation of Chefs in India? My biggest concern is that young newly trained Chefs do not know how to cook local food; neither do they know the ingredients around them. I have sent our team to the farm where we source the vegetables from, because it is important to know where a product comes from or why it is in season, and basics like why should we eat cauliflower only in winter and not in summer, etc.

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What would you recommend to someone interested in working in your field? You have to give your all. Also make sure being Master Chef is not the reason for choosing this profession. The aspirants should also send a short note of her/his expertise and experience with some good pictures of her/ him while applying.

Apr-May ’17

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D ESIGN

Designing with Vision By Sharmila Chand Here we have discussed some interesting facets of restaurant designing with the expert designer Riddhi Kumar, where she shared vision and tips about her design philosophy of restaurants. Riddhi Kumar is a graduate from the Parsons School of Design. Her experience at the school exposed her to the theoretical foundations of design that she now uses to express her creativity. Having had the opportunity to work with high profile fashion brands like Jimmy Choo, LVMH and Barneys in her early years, piqued her interest in design concepts further. Riddhi Kumar also holds certification in graphic designing from Pratt Institute, a diploma in branding from Domus Academy, Milan and The New School for Design, and a Masters in Luxury Brand Management from the Columbia University. Founded by Riddhi Kumar in 2014, Stable offers a fresh vision to designing restaurants. The firm’s diverse portfolio includes clients from all across the world and sectors like hospitality, retail, fashion, fine arts, etc. Some of the notable works in Stable’s portfolio includes Spicy Duck at the Taj Palace, New Delhi, Vandaag at The Gateway Hotel, Pune, Sera and Bojunhala at the ShangriLa’s Hambantota Resort & Spa in Sri Lanka, Mister Chai and Sorrento at the Shangri-La's — Eros Hotel, New Delhi, among others. Stable’s latest work includes the innovative service style at House A at the Hyatt Regency Delhi. The excerpts of the interaction with the creative designer are given below:

What is your philosophy of design & interiors for restaurants? The Stable’s design philosophy lies in details and narratives behind each aspect of the design and interiors. In today's world, brands need to evoke enthralling experiences in the mind of the customers and that is being kept in mind while we integrate brand strategy to design. We ensure each aspect of restaurant design & interiors is thought through and upholds the central design philosophy of the outlet. We like to create stories with each of our designs and give a unique experience to the customers.

Kindly talk about some of your restaurant projects which are close to your heart The designing of Spicy Duck at the Taj Palace, New Delhi is what we have been extremely proud of. We worked closely with the operations team which helped to understand the nitty-gritty of the back-end, and design cohesive experiences. The refurbishment of the restaurant was planned while keeping in mind the focus on authentic translation of the Chinese culture. So we worked with a duck motif that symbolises freedom, happiness and fidelity in China. Another project we did just recently was the Black Lotus at Taj Chandigarh. The entire concept flows into a visual and culinary narrative. The elegant space of the outlet is sectioned into a splitlevel restaurant, a cosy private dining room and a glitzy bar.  A high ceiling, fabric panelled walls and exquisite Oriental objet d’art together creates a contemporary oriental ambience.  In terms of the  design  terminology, the décor and dining accessories of the restaurant are based on the Ming era. The cuisine also picks up inspiration from the same era. The Chinese specialty

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restaurant serves authentic Schezwan cuisine for lunch and dinner. On the occasion of Valentine's Day, Stable  designed  a lobby instillation, inspired by cycle wheels. Dark and light pink roses were used to create an impact around the wheels. Brass clothes pins held notes written by the guests. The whole set up was illuminated with soft glowing candles and spotlights. Our design concept of Mister Chai at Shangri-La's-Eros Hotel, New Delhi also has a mix of luxurious finishes and quirky designs, with comfortable settings. 

Which according to you are the most crucial factors in designing a restaurant? The overall concept and an innate understanding of the aspirations of the market, understanding of culture and community dynamics are the key. Understanding the brand personality is the most important as one cannot look at restaurant design in a vacuum. 

Can you give some useful tips towards designing a restaurant? The design of the restaurant should stay focused on the theme of the restaurant. The focus of design should be on creating the entire design and creative philosophy of a space. These can vary from the complete decor, to accents, visual installations, props across promotions to products and accessories. As a designer one should have her/his opinion and vision, should cross her/his creative boundaries while designing a restaurant, and at the same time should give careful thinking about every facet of designing the restaurant. The designer should also ensure that her/his design of the restaurant has pragmatic usage and not merely cosmetic appeal.

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OPERATIONS

The Potent and Intelligent Oven C

ombi-oven can be described as versatile equipment for post-modern day commercial kitchens. While they may have been around for quite a few years but over the years the combi-oven has been continually improved. The combiovens have evolved from manual models to multiple cooking modes – convection, steam and a combination of the two – to multi-programme ovens offering cuttingedge technology. A combi-oven is a multifunctional cooking appliance for the purpose of cooking, steaming, regeneration, grilling, baking or roasting. You can use a combioven for all modes of cooking primarily using dry heat (eg tandoor, grill, roasting); similarly you can use the combi-oven purely as a steamer, and here you can use the combination of both dry heat & steam. It is this quality of using dry heat &

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steam together which makes it the most versatile product in any kitchen since it covers all possible modes of cooking & therefore caters to 90 percent of your cooking requirements in the kitchen with advantages of savings in space, manpower, energy, consistency, and use of raw materials. Combi oven is often referred as the heart of the kitchen because of its awesome versatility. It can replace many traditional equipments for hot food preparation such as stoves, woks, griddles, steamers.

New-Age Models These days, Chefs choosing a combi-oven have a wide choice of models with varying levels of sophistication. Most manufacturers will offer a range which incorporates both manual and programmable ovens to suit the needs of varied operations; from large

Hammer Food & Beverage Business Review

scale banqueting using a cook chill system to smaller restaurants which can exploit its multi-functionality. In this regard, Vikram Goel, Managing Director, Rational International India Pvt. Ltd., explained some of the important features of RATIONAL’s combi-ovens. “RATIONAL’s combi ovens have 7 cooking modes — poultry, fish, meat, eggs & side dishes & vegetables, egg dishes/bakery & automatic finishing. Each of these modes further gives the flexibility to customers to use each of these modes for various products & for various styles or modes of cooking. For example, the mode of chicken does have option to either grill, roast, steam, panfry or even bake it,” said Goel. “RATIONAL SelfCookingCenter® is made with one goal into consideration that is to simplify your work as much as possible. That is why we equipped the new

Apr-May ’17


OPERATIONS

Manual and Programmable

Arnab Mukherji SelfCookingCenter® with four intelligent functions and turned it into an effective kitchen assistant that stands for quality, ease of use and efficiency. Even an unskilled person in the kitchen can easily operate RATIONAL SelfCookingCenter®,” pointed out Goel. “Anything from idli, Chinese steam dumpling, chicken tikka, biryani, rice, lentil, croissant, baguette, steak or plated regeneration for banqueting can be prepared to perfection in a Convotherm combi steamer. And the best fact is that the results are reproducible, even with large quantities. The advanced closed system, unique to Convotherm, offers many benefits in each one of these processes,” pointed out Arnab Mukherji, Vice President, India & South Asia, Welbilt India, while talking about his company’s combi-oven, Convotherm. “Convotherm provides a unique option of Disappearing Door. This provides unparalleled operator safety and frees the passage in front of the oven for easy movement of food trolley and for the Chef/ operator,” he added further. “Our latest combi steaming technology is the FlexiCombi Team. The FlexiCombiTeam is a single appliance equipped with two cooking chambers. So, here the user can work in an extremely flexible way with two cooking modes simultaneously. Bread rolls can bake in the lower cooking chamber and at the same time vegetables can steam in the upper one. The FlexiCombi Team makes this all possible. The versatility of the FlexiCombi Team allows you to prepare, for example, each component of a complete menu in a parallel manner, in just one combi steamer,” expressed Mohua Das, Business Development Manager South Asia, MKN.

Apr-May ’17

The decision on whether to go for a programmable or manual combi-oven can also depend on the skills of the user. An experienced Chef may benefit from having a manually operated combi that allows a very hands-on approach, whereas if the user is less skilled then you might want to consider an oven which can be preprogrammed so that it is purely a case of any staff member selecting the necessary programme and pressing the start button. The main benefit of a programmable combi-oven is that a lay person can use it to produce the same cooking results as a trained Chef once it has been programmed. Apparently programmable combi-oven may seem more expensive, but in the long-run it can be beneficial in saving the costs of expensive human resource, which a manual combi-oven will entail. “In terms of feature, in manual version you need to feed in time, temperature & humidity level manually. In an automated version all this is taken care of by the unit automatically through a touch screen panel,” articulated Goel. “Manual versions are generally suitable for Chefs who have certain level of expertise to understand the adjustments that would be required in time & temperature to cook food. It addition it is generally used by customers who want to use the unit only for one single specific cooking mode or requirement. The fully automatic version is more suitable for operation with less skilled people,” elaborated Goel further. “The key benefit of automatic combiovens is its user friendliness & ease of use technology which is like using a smart phone. Here the user can program up to 1200 recipes. The oven has remote

Hammer Food & Beverage Business Review

Vikram Goel controlled functions for appliance, using software & mobile app. We call it Connected Cooking,” disclosed Goel while pointing out, “In addition, the touch screen panel gives clear graphically supported overview of the current cooking chamber climate & thus assists the user in setting up time, temperature, and guides him/her through the cooking processes.” The programmable combi-ovens are suitable for untrained people but at the same time, they can benefit the trained Chefs in providing him/ her with more time for his/her culinary creativity. “Our FlexiCombiClassic is the manual one, which is for experienced Chefs who know how to set temperature and humidity to receive best cooking results. Here Chefs can set each cooking mode according to their requirements with touch and swipe gestures. Our more programmed version is called FlexiCombiMagicPilot. Here the MagicPilot operating concept is similar to the latest smartphone or tablet technology. Here the robust control element can be immediately operated intuitively and precisely using simple touch and swipe gestures. In FlexiCombiMagicPilot the automatic operating programme, called autoChef, allows to cook professionally using just a few touches,” averred Mahua while talking about MKN’s manual and programmable combi-ovens. “The MKN FlexiCombi can be operated manually or automatically. The equipment is mainly used for steaming, combi-steaming, convection, perfection, low temperature cooking, and Delta T-cooking,” proffered Mahua. According to Arnab, “It is important to offer both, automated processes, such as our Press&Go feature in the easyTouch,

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OPERATIONS built into the combi-oven programs to reheat these meals. There is no loss of moisture or crispness of the product in this process. “At the MKN FlexiCombi the regeneration function is called perfection and is often used at banqueting facilities. It means that the food and dishes are prepared in advance, than cooled and later preheated (regenerated) exactly to the time when they need to be served,” informed Mahua.

allow any type of operator to cook food in the machine. This allows a chain business to produce consistent cooking results in all outlets or executive chefs to store their carefully selected settings on the machine for the staff to reproduce the set standards. Other customers however prefer manual operation, such as our easyDial, where all functions are clearly displayed on one level, making the operation of the combi steamer extremely intuitive. This preference is sometimes based on personal preference of buttons and dials over touch screens as well”.

Gas or Electricity Modes Moreover, combi-oven can operate on gas and as well as electricity modes. Gas units are usually more expensive than electric units and sometimes available only in certain sized models. Generally the smaller combioven units are only available as electric units. If you are using an electric unit be sure to have enough power available as they generally require a fairly substantial load. “The initial buying cost of gas units is higher that electric units, but the running cost of gas combi-oven units in some regions & operations are cheaper than the electric units. The calculation of the running cost is however client specific,” observed Goel. “Convotherm combi steamers can o p e rate b ot h w i t h g as a n d e l e ct r i c, depending on the customers’ needs and the prerequisites for installation found at the location. Convotherm’s ‘Designed around you’ ovens are designed to give optimum performance on both the above utility modes. Hence, we are ensuring that we have the perfect model for every customers’

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Size According to Requirements

Mohua Das need. In some areas of the world gas is the cheaper source of power, enabling our customers to save on their operational costs,” explained Mukherji. “With the MKN FlexiCombioven the user can choose whether she/ he wants a gas or an electrical device,” affirmed Mohua. We a re s e e i n g n ew fe at u re s o n combis each year. One of the biggest trends is in programmability. Newer, fully featured combis have touch pad picture programming. This allows you to add pictures of the products you produce to specific programmed buttons on the touch pad screen. A cook only needs to find the picture of what he or she is cooking and the combi will take it from there.

Regeneration Capacity What is more, today’s combi-ovens are endowed with regeneration capability, allowing you to prepare your weekend meals during the latter part of the working week and using the regeneration facility

Hammer Food & Beverage Business Review

Combi-ovens of varying sizes are also there to suit different client requirements. Mahua informed that MKN had an impressive range of models of combi-ovens, ranging from the very small one to the tall ones with 2x20GN. “We have varying sizes of combiovens, which are suitable for 30 meals to 500 meals per day,” noted Goel. How a Chef can identify which model of combi-oven he/she needs is also an important issue. “Number of meals that an establishment is doing per day in its peak meal period is generally a good indicator for the Chef to decide the model & the size of the unit that is needed by the establishment concerned. In addition, factors like what all products & processes are to be used and at what time the Chef intends to use the combi-oven for is also a consideration in choosing the model of combi-oven,” proffered Goel. According to Mahua, the choice of the model “depends on the kind of food they want to prepare and of course on the quantity of meals they prepare every day.”

Green Issues The ideal new-age combi-oven should not only be quick, efficient and intelligent but should have very less environmental impacts and be very easy to maintain. “RATIONAL SelfCookingCenter® also focuses on the environmental factors with its patent feature whitefficiency®. This is our contribution to sustainability, a contribution that begins right from the product development phase. The rewards of whitefficiency® are most visible in your kitchen. With it you save energy, water, time, raw materials and have les waste,” disclosed Goel. “Numerous technical details entail an optimum energy consumption of the MKN FlexiCombiMagicPilot,” said Mahua. “The feature GreenInside provides transparency in the energy and water consumption of FlexiCombi. The user can convince

Apr-May ’17


OPERATIONS himself of the FlexiCombi’s outstanding consumption figures as they are displayed directly on the touch display following each cooking process. With GreenInside, the user knows the energy consumption figures of his combi steamer exactly. This makes full cost accounting possible in order to control economic efficiency,” she added further. “Currently 18 Convotherm 4 combi steamers carry the energy star, and more are to come! This underlines the energy efficiency of our units; our units are good for both the environment and our customers’ energy bills. The Convotherm Combi ovens are manufactured at state-of-the-art factory in Germany,” conveyed Mukherji. “For heavy duty customers that cook a lot of proteins we have introduced the ConvoGrill option for our easyTouch combi steamers in the Convotherm 4 line. It recognises grease going down the drain and activates itself to separate this grease from the waste water. This option offers a relief for drain and sewage systems in kitchens and in some parts of the world the collected grease can even be sold to biomass plants, offering an additional value stream,” Mukherji elaborated further while discussing combi-ovens with new-

age technologies that can have a positive environmental influence. “The MKN combi steamer is available with the automatic cleaning system WaveClean. It works incredibly efficiently, hygienically and safely. Even the smallest corners are spotlessly cleaned automatically using only one sealed two-in-one cartridge containing both detergent and rinse agent,” explained Mahua.

Efficient Use of Space From a kitchen layout and space point of view, the really great thing about a combioven is that it essentially puts two pieces of equipment in the space of one. In today's kitchens with paucity of space, this can free up space for other items or just add some badly needed work space. The space saved can translate into cost savings as well. Because less exhaust hood footage is required there can be significant, ongoing operational energy cost savings. “Since combi-ovens are multi-purpose equipments they can replace a lot of t ra d i t i o n a l k i tc h e n e q u i p m e nts l i ke steamer, grillerfryer, hotplate, salamander, convection oven, etc., in commercial kitchens. This helps in designing kitchens

which are much more efficient, smaller & faster & this in turn helps in huge saving in space, energy, manpower & raw material cost of an establishment,” Goel explained further. And savings in costs can facilitate in increasing in profits. “Based on the feedback received from our various clients in India, we can gauge that especially for bulk cooking/ institutional kitchens, when compared with conventional cooking equipments, Convotherm Combi ovens can save about 25 percent energy cost and about 30 percent cooking labour cost, with proper planning and equipment utilisation,” observed Mukherjee. From the interaction with industry experts we can infer that combi-ovens are not only here to stay in the Indian food services industry, but their influence is expected to grow further in the near future. Perhaps the best thing about the combioven is its wide appeal to just about every segment of the food services industry. It has attracted fans from healthcare dietitians to fine dining and hotel Chefs, with all embracing its precision cooking and speed. This appeal will continue to spur additional features as combis would gain popularity. n

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OPERATIONS

Choosing the Right T

Tableware

ableware comprises the dishes  or  dishware, which are  used for setting table, serving food & beverages and for dining. Its wide ambit includes  cutlery,  glassware, serving dishes and other useful items. Tableware has utilitarian and as well as cosmetic appeal for the guests. Buying tableware for a foodservice establishment is an important decision, often involving major investment. The right plates and cutlery can facilitate in bringing the right look to the restaurant’s design. On the other hand, clumsily designed

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tableware or tableware which doesn’t gel with the theme of the restaurant, can attract resentment among the discerning restaurant goers. We can say that procuring the appropriate crockery or cutlery can help in developing the image or branding of the restaurant. Tableware is an important component of the overall look of the dining area of the restaurant. The quality of tableware shows upon the efforts taken to leave an impression on guests that dine at the restaurant. Tableware has been playing an important role in dining experience

Hammer Food & Beverage Business Review

since ages, but in this post-modern age, where presentation of the food in the restaurant business has become almost as crucial as the quality of food itself, the role of tableware has assumed immense significance for the food service business. When selecting your tableware, be sure to take the time to choose the right options that fit in to your restaurant’s concept. It is important that the first impression is a memorable one that leaves customers eager to come back to your outlet again and again. Most of the food service establishments

Apr-May ’17


Planning to Installation Commercial KITCHEN & REFRIGERATION EQUIPMENTS

favour white crockery since it is believed that food looks better on these large, plain dishes. Also at the same time against the blank canvas of the plate, the food’s colour and texture can easily pop up, making it look more appetising. And it is a general belief that if food looks good, it is more likely to taste good too. Though many prefer white plates but they are not exactly unique. It may be the convention across the Indian food services industry, but it is not innovative. If the restaurant has a profusion of matte colours in its decor, then huge white plates would look odd. Play with patterns, colour and shape. Even with white dinnerware, you can experiment by adding colourful accents or shapes to the setting. Think how you can use your eclectic stash of crockery to reflect on your style of food, or on your specific ingredients. The right selection of the plates

needs to be according to the dish being served. For example, risotto is apparently best served in a shallow, rimmed dish, so one can eat from the outside in. To ensure that investment on the tableware works in a fruitful way, few aspects need to be kept in mind.

Planetary Mixer

3 Deck Oven

Table with Sink

Exhaust Hood

Hot Food Trolley

Tray Slide Trolley

Budget Most important aspect is to have a specific budget in mind and consider the value of your tableware purchases within that budget. But do not be too stingy on the pricing of tableware. While finalising the budget for tableware always remember that it is better to buy tableware with quality and durability even if they are a little more expensive as this could save you cash in the long-run. Great quality china will not scratch as much when stacked, as the bottom would tend to be smooth and more resistant to Four Burner Range with Oven

Three Burner Chinese Range

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Four Door Refrigerator

Water Cooler

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RZ-65-B, Narsingh Garden, Gali No.1, Khyala (Near Bus Body), New Delhi-110018 Contact : 9811179683, 9312438614 E-mail: info@kitchenramma.com

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OPERATIONS

markings left behind by flatware. Operators starting a new restaurant, or re-designing an existing one often forget to budget for tableware at the beginning of a project. And when it is time to choose tableware, they often realise they have overspent, and this could result in curtailing of the tableware’s budget. This irresponsible practice must be abhorred by the restaurateurs or would be restaurateurs.

The Stock Another key consideration is to know how much stock you need to keep, based on the number of covers in the restaurant. Mostly 130 percent of the required stock is kept to replenish as and when required. It is also a good idea to have few extra pieces in case of breakage or unexpected guests. No one wants to invest in a new tableware product line to find out six months later that it has been discontinued. Check that your choice of crockery has good long-term continuity or ask about continuity guarantees from the manufacturer concerned. Before committing to a line, ask about lead times or local stocking dealers for delivery.

In Relation The tableware of the restaurant must relate to the ambience, décor, theme and also to the

food of the given restaurant. Mostly Chefs at the restaurant choose the tableware. They should ensure that the tableware matches the ambience, theme, décor, and style and content of their food. Nowadays diners are increasingly looking for an overall experience when they come to the restaurant, which includes how a dish is being presented. Ambience, lighting and décor set the scene before the food arrives, so in order to impress diners, select tableware within this broader context; not just based on how a dish looks with a given tableware. It is a good idea to take dishes out into the restaurant and see how they work from the diners’ perspective.

Durability & Usage Durability of tableware is important for

Bone China Vs Porcelain China Many people are confused as to the difference between ‘China and ‘porcelain.’ The term ‘China’ comes from its country of origin, and the word porcelain is Latin, meaning seashell. It implies a product which is smooth, white, and lustrous. The production of bone china begins in a similar fashion as porcelain china but includes an extra ingredient named bone ash. This is a white powdery substance and the byproduct of incinerated animal bone. Bone ash gives the body of the plate a unique milky white colour. Bone ash adds translucency to the body of the dinnerware, and makes the dish stronger while making it softer. Succinctly, the bone ash makes the crockery more resilient and less likely to break. Often times, you can place your hand on the back of a plate and hold it up towards a light. If you can see your hand, it is likely to be a bone china!  Otherwise, the dinnerware product is most likely to be porcelain. Bone china offers a slightly more elegant appeal than porcelain due to the comparatively lighter weight and body composition. It is typically a bit more expensive than porcelain due to its manufacturing process and overall elegant perception. Porcelain is generally thicker than bone china products. Porcelain is forged at a higher temperature – averaging around 1,455° Celsius / 2,650° Fahrenheit. Both porcelain and bone china are microwave and dishwasher-safe.

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Hammer Food & Beverage Business Review

business purpose but one shouldn’t use the same crockery and cutlery for ages, which can give repetitive or boring look and feel to the dining experience. Nowadays diners may not like to dine in a restaurant where the crockery is older than the Chef of the restaurant and looks so too. To achieve a middle ground, choose a number of core tableware items which are great performers in terms of durability then select some tableware items that add more consumer interest but might not be highly durable. Also choose your tableware while ta k i n g i nto a cco u nt of yo u r k i tc h e n operations. If your restaurant serves some dishes on hotplates, go for choosing dinnerware that can withstand the high heat, and invest in underliners. Also shop for plates and bowls that are microwavesafe or oven-safe, which will be more durable and long lasting. If your culinary focus is on sizzlers and steaks, don’t forget about Sizzle Platters, which are a great way to serve steaks, sizzlers and other piping hot cuisines. Besides the longevity of the tableware, whether the design of the tableware can be sustained for a long period must be taken into account. The challenge involved in replenishing the tableware stock after breakage is another important factor to be taken into account while purchasing tableware. There are other important factors to be considered while selecting tableware. For example, will the plates be cleaned manually or on dishwasher, the proper storage for the plates to make them last long, do the plates hold heat well so your meals don’t cool down too quickly, are the plates too heavy, too wide, or too awkward to hold comfortably by servers are some of the factors to be taken into consideration while selecting tableware. n

Apr-May ’17


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ICE MAKERS

Acrysil Limited is a pioneer in composite quartz technology & is one of the largest manufacturers of granite sinks in the world. These sinks are well-known for their awe-inspiring looks, innovative designs & German technology. After creating a benchmark in composite granite sink, Acrysil ventured into the world of stainless steel kitchen sinks, faucets, food waste disposers & also offers a wide range of domestic kitchen appliances such as microwaves, wine chillers, dish washers, cooking ranges, ice makers among others. Acrysil Limited exports to more than 40 countries across the globe with major exports to USA, the UK, China, Canada, Germany, France, the oriental & Gulf countries. Acrysil Limited has also entered the hospitality industry. Keeping in mind the needs of the Indian hospitality market, specifically of the end users, and with emphasis on eco-friendly, energy saving and multifunctional technology, the company has introduced its range of commercial kitchen equipments under the brand name CARYSIL. The just launched CARYSIL–ICE MAKER has application in restaurants, bars, hotels & even in private residences. They are

Have you experienced sweet diamonds in your coffee or on your tongue? Swizzle Sticks are a fashion statement…. a connoisseur’s style to sweeten and garnish coffee, tea, or any other refreshing drink! Swizzle Sticks are rock candy sticks that are perfect for any occasion: use them to swizzle sweetness into drinks or simply ornate your party table. Put them in tea or coffee or just eat them up as they are! They really look beautiful displayed on a party table. Swizzle Sticks are an elegant alternative to table sugar and impart a smooth 'cordial' sweetness to drinks and your tongue. If you want to turn your each coffee a memorable and fun experience– start using swizzle in coffee and licking; best when shared! Purest Rock Candy is being used to make swizzle sticks. Repeated crystallization makes swizzle sticks the purest form of sugar available on earth. Each box contains 8 swizzle sticks, carefully sized for sweetening the espresso, cappuccino, latte and licking the extra bit. Makes a perfect gift for the coffee drinker among your friends & family!

Snacks & Namkeens functional both indoor & outdoor. The Ice Maker by CARYSIL is made of full stainless steel body, which provides durability to the product. It is low on maintenance and is easy to clean. CARYSIL–ICE MAKER has an ambient temperature ranging between 10°-43°C. These extremely reliable & versatile ice makers produce 45kg & 12kg of ice per day, having an ice storage capacity of 15kg (for 45kg model). The rated power consumption of the ice maker is 400 W and it maintains an ambient humidity at ≤ 90%. CARYSIL's commercial ice maker is a state-of-theart technology with front hinged door that can be placed undercounter & be placed free standing or can be used in built in applications. Th e s e i ce m a ke rs hugely compliment the company’s wine chillers, which are class apart & can easily be utilised in domestic & commercial environments. CARYSIL is here to present international technology & quality at affordable prices. CARYSIL's products are backed by 24x7 after sales service & spare parts that can maintain the equipments in mint condition endlessly. Acrysil Limited manisha@carysil.com

Established in 2010, Saurav Beverages Pvt. Ltd. is known as one of the trusted companies offering a vast range of superior quality food products in the market. Its range of food products includes Rice Puffs, Corn Rings, Stix, Fryums, Motu Patlu, Seviyan and Safety Match Box. The products supplied by it are made in various flavours. Unmatched taste & quality, longer shelf life, nutritive value and freshness are some of the main qualities of these products. Saurav Beverages Pvt. Ltd. is counted as one of the largest firms delivering confectionery items. It offers a wide range of food products rich in flavour and taste. It extends easy transaction option to its clients and adheres with the ethical business policies in all its deals. Timely delivery, affordable prices are the other features of the company. Saurav Beverages P v t . Lt d . p ro v i d e s only quality certified range of products to the customers. Its food products are made in accordance with standard quality norms. They are made using best quality ingredients. So, they are highly appreciated for their nutritional values and taste. Company’s entire product range is tested on various quality parameters to avoid any flaws. This company is all committed to deliver its clients the best quality products with reasonable price. It always adheres to transparent values and focuses its efforts towards complete customer satisfaction. International standard is maintained in all the areas of business and, the company always strives to set new standards of excellence, thereby keeping itself steps ahead of its competitors in the market. Saurav Beverages Pvt. Ltd. sauravbeverages@gmail.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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Page No.

I n d e x

Company

Page No.

acrysil limited

13

perennial Foods

14

agro pure capital foods pvt. ltd.

17

pl & sons

25

akasa international

71

Rational international india pvt. ltd.

26

allied metal works

47

quesobest 43

anuga 2017

73

rajkiran kitchen equipment

81

apple bakery machinery pvt. ltd.

10

rans technocrats (india) pvt. ltd.

49

BMS ENTERPRISES

39

Reliable equipment

65

cnr ambalaj istanbul 2017

75

remington steel arts

cremica food industries ltd.

FIC

saurav Beverages pvt. ltd.

dhampure speciality sugars ltd.

21

shamsons foods

61

edt expo 2017

67

shapes products pvt. ltd.

88

FOOD SOLUTION INDIA LIMITED

07

solutionz consulting PVT. LTD.

85

fortune gourmet specialities pvt. ltd.

11

STEC hotelware

59

FREEZE CONTROL INDIA

41

TARINI HYGIENE (india)

18

hindustan refrigeration Stores

55

the hospitality first show

83

jawla advance technology

19

The new india electric & trading co.

king metal works

09

THE SCS AGRIBUSINESS CONSULTANTS PVT. LTD.

MANISHA INTERNATIONAl

BIC

ths consulting

53

manitowoc foodservice india pvt. ltd.

05

TRAFS 2017

87

metal avenues

31

tropilite foods pvt. ltd.

27

metinox india

51

unitas foods pvt. ltd.

12

mm fisheries pvt. ltd.

15

VEEBA FOODS

BC

mod kitchen equipments pvt. ltd.

23

venus industries

01

winterhalter india pvt. ltd.

29

munnilal tandoors pvt. ltd.

16, 18, 20, 22

86 35, 37

85 57, 63, 79

nagpal brothers (regd)

45

PRODUCT PREVIEW

84

neena enterprises

24

business opportunity

85

* F IC - F RONT INSIDE COVER

86

* BIC - BACK IN SIDE COVER * BC - BACK COVER

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Food & Beverage Business Review (April-May 2017)  

In this issue, we have covered the impressive market of fusion cuisine and its associated confusion, which has gained momentum in the Indian...

Food & Beverage Business Review (April-May 2017)  

In this issue, we have covered the impressive market of fusion cuisine and its associated confusion, which has gained momentum in the Indian...

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