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EDIT ORIA L
Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com
Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai)
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Layout & Design Hari Kumar. V Abhishek Singh Rathore
resent generation is more focused on health, mindful eating, sustainable foods and lifestyles, and fitness. There are growing trends of healthy foods, mostly plant based. Modern mantra for healthy food is Local, Seasonal and Organic. Vegetarianism is becoming popular. The younger generation is now embracing plant-based food. Vegetarianism is not only popular in India, due to cultural and religious beliefs, but its popularity is increasing globally due to various factors, including health issues. India is an Agri-economy and most Indians prefer vegetarian food. But the food scenario in India changed since green revolution which resulted in loss of many varieties of agricultural produce due to larger focus on cash crops, to provide food security to the country. Though it initially provided good economic sense to farmers but lately we are observing the consequences. Exotic varieties, mostly indigenous crops from specific regions have gone extinct to the choice of high yield crops. These varieties were best suited to the local topography and climate. Today various local varieties which are either extinct or on the brink need to be revived to provide healthy plant based option for growing population. These varieties offer balanced nutrition for local population in each season. There are produces which even help fight the modern diseases like hypertension, diabetes, cancer and other nutritional deficiencies. It can only be done provided all stake holders responsible for complete food chain should promote cultivation of indigenous crops. This just can’t only happen by motivating farmers to grow these varieties but the entire chain responsible for providing resources and benefits to the farmers. Government has to play a bigger role by providing incentives to farmers on crops offering lesser yields, higher in price and fewer buyers. If they can provide subsidies on pesticides, surely by providing incentives on local and organic produce, which has more nutritional value, they can get rid of pesticide ridden food and offer better economic sense. The social media can help in creating greater awareness, thus demand. This will not only help in reviving the lost varieties of crops but provide better economic environment for the farmers, and largely better healthy food choices for the consumers. Let’s start the New Year on healthy note of eating healthy, local and fresh.
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Production Assistant Jyoti Gupta 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
Website: www.fbrmag.com E-mail: info@hammer.co.in © 2020 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi. Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission. Annual subscription rate within India is Rs. 600 and for overseas it is US $180, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
Hammer Food & Beverage Business Review
Dec-Jan ’20
Contents D EC E M B E R - J A N U A RY 2 0 2 0
Cover Story
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Departments
Rise of Vegetarianism
Business
Event 04 52
Interior Design - Key to Success
FEATURE
News 16 58
Food Trends of 2020
agri
62
The Delicious Syrup of Substance
SEAFOOD
Report 32 Appointments 36 Pub 76
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The Delicious Syrup of Substance
Dairy 66 True Blue Cheese
Profile 80 Restaurant 82 Chef Voice
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Bakery Trends for 2020
Health & Nutrition
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beverage 72
Hygiene 94
Bakery
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Growing Love for Wines Product Preview Cover Pic: Mariana Medvedeva, Unsplash
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TRADITION 90 Bushmeat: Eat with Caution!
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Interview 100
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event
India International Hospitality Expo 2020 August 5th-8th, 2020, India Expo Centre and Mart, Greater Noida
Bringing the world of Hospitality and F&B to India
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fter becoming the leading Hospitality and F&B Expo in South Asia, the 3rd edition of IHE 2020 will be held between August 5th-8th, 2020 at India Expo Mart, Greater Noida. It comes with a vision to become a global name to reckon with. While the second edition, held in 2019, became the most sought after exposition in South Asia celebrating hospitality, F&B, and more- the third edition is all set to become synonymous with the future of hospitality. IHE 2019 witnessed over 30,000 attendees and 900+ exhibitors, making it a grand success and massive participation from countries like Indonesia, Canada, Peru, Ecuador, El Salvador, Italy, Chile, Myanmar, Vietnam and New Zealand. On being asked about his vision for IHE 2020, Rakesh Kumar, Chairman, IEML & DG, EPCH, said, “Hospitality covers all our lives. It is our goal to make IHE 2020 the greatest hospitality show not just in India, but across the globe.” While building a platform for global brands to showcase their new tech, innovation, and more- IHE has also rapidly become a platform that celebrates MSMEs and their unmatched contribution to the hospitality industry. The MSME Pavillion at the 2019 event sprawled over 1000 m2. It helped bridge the gap between markets and communities from underrepresented areas and underrepresented handicraft from around the country. IHE 2020 aims to bring together hospitality professionals, students, and experts under one roof to share knowledge, learn about
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innovation, and expand their horizons. The event encompasses everything hospitality including Technology, F&B, Housekeeping, Management, and more. Expect to witness gastronomic experiences of a lifetime, impressive product demos, and the who’s who of hospitality taking master classes, presenting research, and partaking in panel discussions with eminent speakers and industry leaders. Keeping the fire of IHE 2019 alive, the 2020 event is expected to grow in terms of business volume generated and the number of exhibitors and visitors. There is also an expected rise in the number of conferences, panel discussions, keynotes, and master classes- which only means more immersive learning for the attendees. The hospitality industry sees massive potential for growth and IHE aims to tap
Hammer Food & Beverage Business Review
into this potential and bring it for the people to access. It aims to become the Mecca of hospitality in the coming time. The expansive growth that IHE has witnessed in the first two editions is simply not serendipity, but strategic alliances and a hospitality network unlike any other. IHE now boasts the largest network of industry professionals, experts, and maestros coming under one roof annually to share insights, learnings, and connect with industry peers. Speaking about the scale of IHE 2019, Chef Vineet Bhatia. Michelin Star Chef and Restauranteur said, “I think it’s a great event to have. Platforms like these showcase Indian Hospitality at its finest. This is, by far, the largest expo of this kind. Beautiful products, great for sourcing, and great for networking too! I am honoured to be here.” Zorawar Kalra, MD, Massive Restaurants spoke about the diversity at the event. He said, “We need more and more events like this. I think something on this scale has rarely been done. This is truly next level. I have seen such incredible exhibitors putting up their products, people from all over the world, and I’ve seen the best of India being represented at IHE 2019.” With such an overwhelming response from the hospitality and F&B Industry, India Exposition Mart Limited, the organisers and already gearing up to raise the bar a lot higher in making IHE the most sought-after hospitality and F&B expo in the world. IHE is the ultimate go-to show for hospitality and F&B businesses across the globe. Know more about IHE at www.ihexpo.com
Dec-Jan ’20
Ownership Rights Reserved
Feel A Sensation
VENUS INDUSTRIES
Office / Showroom : 1, Basai Road, Moti Nagar, New Delhi-110015 (India) Tel.: (91-11) 43163300, 45061071 Manufecturing Unit : Plot No. 386, Phase - 1, Industrial Estate HSIIDC Barhi, Sonepat, Haryana Email : contact@vs6.in, Website : www.vs6.in
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event
Aahar 2020
Dedicated to Hospitality & Food Processing Industry 3rd -7th March 2020, Pragati Maidan, New Delhi, India
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ahar, the international food & hospitality fair, will be taking place at its regular venue of Pragati Maidan, New Delhi. The 35th edition of the mega annual show for the food & beverage and hospitality industry would be taking place during 03rd -07th March 2020. The forthcoming event is being organised by India Trade Promotion Organisation (ITPO). Aahar is regarded as the largest trade fair in the food & hospitality sector in India. The fair has grown by leaps and bounds in recent years and has become the ultimate destination for global vendors and sourcing professionals to visit in the month of March. It is the perfect opportunity for the industry to network and establish business contacts. Aahar 2020 will be demarcated into two separate but concurrent exhibitions. They are ‘Hospitality India’ covering hotel & restaurant equipment and supplies, and ‘Food India’ covering food, processed food & beverage products. The impressive product ranges displayed at the fair would include fresh produce & dairy products, confectionery/desserts, bakery products & ingredients and bakery equipments, organic & health products, frozen, canned & processed food products, meat, poultry & sea food, cheese and fine specialty food, snacks and convenience food, food ingredients, additives and preservatives, coffee and tea, syrups, juices & energy drinks. etc. The exhibition is also expected to showcase bar accessories, bed, bath and table linen, chafing dishes, tableware, cutlery, chopping boards, crockery, glassware, garden furniture, kitchen ware, spa amenities, stainless steel products, brass platters, toiletries, sanitary fittings, laundry equipment, dish washing
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Hammer Food & Beverage Business Review
machines and packaging machinery related to food products, among others. The event is expected to be visited by a galore of professionals and entrepreneurs from the food & beverage and hospitality i n d u s t r y a c ro s s t h e g l o b e , w h i c h includes Executive Chefs and Executive Housekeepers, Hospitality Procurement Heads, Purchase Consultants among others. Like the previous editions of the show, Aahar 2019 is also expected to give an impetus to the business potential of Indian food service and hospitality industry. Besides facilitating business, Aahar also serves as a platform for the food & beverage and hospitality industry players to disseminate/gather relevant information and gauge evolving and futuristic trends which can greatly benefit many participants at the fair. Going by the emerging and ongoing trends in the Indian food & beverage and hospitality industry, we can safely assume that the forthcoming edition of Aahar is expected to supersede even these impressive figures of Aahar 2019, and is poised to become a great success story. The gross covered area for the event this year will be further reduced from last year due to renovation at the venue. The show will be organized only in Hall Numbers 7 to 12A along with new halls A3-A5. There won’t be any temporary structures as last year to accommodate the additional exhibitors. ITPO has this year created options of smaller stalls to accommodate as many exhibitors possible. There will be two entrances to the show. While one will be from Gate No 10, near Pragati Maidan Metro Station, the other will be from Gate No 1 on Mathura Road.
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TOMATO SOU
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event
FoodTech Zone at FHA-Food & Beverage to Showcase Innovations
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o showcase local capabilities and set an exemplary model for the food tech space in the region, a new FoodTech Zone at the upcoming FHA-Food & Beverage trade event, to be held from March 31 to April 3, 2020 at Singapore Expo is set to underline best-of-breed agriculture and food innovations that have been making waves across and beyond Singapore. Visitors at the FoodTech Zone will get to see latest innovations in agri-tech, aqua-
tech, food science, process, packaging and automation technologies, refrigeration and air-conditioning technology, transport storage, logistics, sustainable packaging and food waste, from exhibitors such as BioPak Sustainable Solutions, Detpak Packaging, D-Logic Refrigeration, Epromas International, Japan Seiko Glass, Mill Powder Tech, Multivac, Newtech Machinery, SEPA Korea Corp and TUV SUD PSB, amongst others. “In Asia we have already witnessed some instances of sustainable food production and packaging, and the new FoodTech Zone is therefore designed with the sole purpose of underlining some of the recent innovations and best practices by the industry for our attendees at FHA-Food & Beverage,” said Martyn Cox, Event Director, FHA-Food & Beverage. Beyond the exhibits, visitors can stay on to catch additional features such as specialised showcases and seminars to keep engaged throughout. These features include: FoodTech 4.0 Pavilion: This will be the hub for showcasing the leading products and services for digitalisation, automation, aquaculture, sustainability, food waste, urban farming and more. Also housed within is the Dreamcatcher Theatre, a creative seminar space for thought leaders from Feed9B, GS1, Impossible Foods, Sustenir, The Good Food Institute, WWF and many others to share their insights and perspectives on agri-tech,
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blockchain, food tech, investments, start-up ecosystem and market opportunities for the industry. FoodTech Start-up Village: Located within the FoodTech 4.0 Pavilion, the FoodTech Start-Up Village is a community gathering of innovative and cutting-edge solution providers supported by venture capitalists such as AgFunder, Atlas Ventures, Big Idea Ventures, DSG Consumer Partners, GROW and Innovate360, among others. These young entrepreneurs will get to network with the pioneers in the food tech space and will be invited to pitch new ideas to a panel of experts on the Pitching Floor. NYP Learning Studio: Aimed at promoting continuous learning and reskilling, the NYP Learning Studio will focus on developing manpower capabilities, enhancing skills and competencies, and improving productivity for the food & hospitality sector. “A great brand should resonate with the ethos of today’s modern consumer. Alternative protein, food waste, and environmental sustainability are more than just fads. These are relevant topics modern consumers truly care about, creating potential for tremendous growth in the food tech space,” said Nadim Muzayyin, Analyst at DSG Consumer Partners – a leading Southeast Asian & Indian consumer focused venture fund. “We are especially excited to be speaking at the Food Innovation Theatre and participating in the pitching panel at the FoodTech 4.0 pavilion at FHA-Food & Beverage. This is a great opportunity for everyone in the industry as we get to engage with new startups and young entrepreneurs who need the exposure and experience for their future growth,” Muzayyin said. FHA-Food & Beverage is expanded from FHA – a mega event globally recognised for setting benchmarks as the leading authority and trendsetter for the food and hospitality markets in Asia. The event in 2018 drew 3,500
Hammer Food & Beverage Business Review
exhibitors, 72 international group pavilions and 82,000 trade attendees from 100 countries and regions. FHA-Food & Beverage is a platform of choice for industry professionals, including distributors, importers, manufacturers and retailers from Asia to see and source for high quality, new-to-market food ingredients, drinks and fresh produce. More than 80 per cent of the 2,000 exhibitors participating in FHA-Food & Beverage are renowned manufacturers and brands hailing from 70 countries and regions. ProWine Asia (Singapore), a satellite event of the highly successful ProWein in Düsseldorf, Germany, will return for its third edition alongside FHA-Food & Beverage. FHA-Food & Beverage is organised by Informa Markets, a division of Informa plc.
EVENTS’ CALENDER Europain 2020 11-14 February 2020 Paris Nord Villepinte, Paris www.europain.com Gulfood 2020 16-20 February 2020 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com FHA HoReCa Asia 2020 3-6 March 2020 Singapore Expo, Singapore www.foodnhotelasia.com Aahar 2020 3-7 March 2020 Pragati Maidan, New Delhi www.aaharinternationalfair.com FHA Food & Beverage Asia 2020 31 March-3 April 2020 Singapore Expo, Singapore www.foodnhotelasia.com HOTELEX 2020 29 March- 1 April 2020 Shanghai New International Exhibition, Shanghai, China www.en.hotelex.cn Food & Hotel India 10-12 June 2020 Bombay Exhibition Centre (BEC), Goregaon (E), Mumbai www.foodandhotelindia.com
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Chef Tanvi Chandawarkar announced as the winner of the third edition of the ‘PASTRY QUEEN INDIA’ Chef Tanvi Chandawarkar crowned as Pastry Queen and will represent India at Ladies World Pastry Championship, Sigep, Italy
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hef Tanvi Chandawarkar won the title of ‘Pastry Queen India’ 2019 at the recently held competition at Gurgaon’s ‘Indian School of Hospitality’ from November 30 - December 01, 2019. The third edition of the event was organized by Hammer Group & Italian Exhibition Group (organiser of Sigep show), in association with Epicure was conducted with an aim to recognize creativity and innovation of the Lady Pastry artists and further recognizing them on an international platform. The 2-day competition saw some tough competitors registered this year. Contestants Chef Tanvi Chandawarkar, Junior Sous Chef at ITC Gardenia Bangalore, Chef Eureka Araujo, a Senior Pastry Chef at the Academy of Pastry Arts India and former Pastry Queen India 2017, Chef Shikha Chhikniwala, a graduate from L’Art de la Pâtisserie, The French Pastry School, Chicago, the founder of L’amour Patisserie, Vadodara, and Ishika Saraf from The Delhi Bakehouse, competed to win the title.
Categories of The Menu Prepared by Each Participant Included • Sugar Display (Including Pastillage) or Chocolate Showpiece - 1 no. (Min Height 120 cm) • Chocolate Cake - 2 no. Identical Cakes (1000 - 1200 Gms) • Dessert Based on Tart (Single portion Identical Pcs.) - 6 no. (70 - 100 gms) • Mini Pastry Finger Ring - 10 no. – Identical Pcs. (15-20 gms)
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• Dessert in Glass - 6 no. -Identical Pcs (100150 grms) Chef Tanvi Chandawarkar Graduated with 1st rank from Dr. D.Y Patil Institute of Hotel Management (University of Pune) and completed her Kitchen Management Training Programme at ITC Hospitality Management Institute and later joined as Junior Sous Chef at ITC Windsor, Bangalore in Bakery and Pastry. She was trained on-the job at ITC Grand Bharat, Delhi NCR in Bakery, Pastry and Western Kitchens. Tanvi completed Higher Secondary College Exam in Advance Cookery with 1st Rank in Maharashtra state from Maharashtra State Institute of Hotel Management Catering Technology, Pune. She also successfully
Hammer Food & Beverage Business Review
completed Australian Vocational Education & Training (VET) Certificate 2 in Hospitality and Certificate 2 in Kitchen Operations. Currently she is Junior Sous Chef at ITC Gardenia Bangalore, heading the Fabelle Chocolate Boutique specialising in Pastry and Chocolate. She is key contributor for development of limited edition seasonal promotion desserts and chocolate for the Fabelle brand with the brand team. She previously worked part-time at Malaka Spice Restaurant, Pune, also as a section waiter at a European bistro, Grappa Garden, Pune. She also worked part time as a section head at Pescare, Melbourne, Australia and as a section waiter at Fatsa pasta, Melbourne, Australia.
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CONTESTANTS
Jury
Chef Avijit Ghosh Corporate Pastry Chef Hotel Leela Venture Ltd
Chef Tanvi Chandawarkar ITC Gardenia Bangalore
Chef Parvinder Singh Bali Corporate Chef - Learning & Development The Oberoi Centre of Learning and Development
Ishika Saraf IBPA New Delhi
Chef Manisha Bhasin Corporate Chef ITC Hotels
She writes Blog combining her flair for photography on food, and her writing were featured in Femina Magazine Pune February 2013 Edition. She participated in inter college competitions like bread making, quiz competitions and in college theme dinners and food markets. This year the theme of the competition was “Leonardo da Vinci” which had to be illustrated through sugar displays or Chocolate Showpiece. The participants were judged by eminent jury members comprising of Chef Parvinder Singh Bali, Corporate Chef Learning and Development, The Oberoi Centre of Learning and Development, Chef Avijit Ghosh, Corporate Pastry Chef, Hotel LeelaVenture Ltd., Chef Manisha Bhasin, Executive Corporate Chef- ITC Hotels and Chef Arvind Prasad, Director of Academics, Whitecaps International School of Pastry, Bengaluru. Chef Tanvi will receive training to further hone up her skill to compete at Ladies World Pastry Championship, Sigep, Italy, to be held in January 2021.
Chef Eureka Araujo Academy of Pastry Arts India Chef Rakesh Sethi Corporate Executive Chef Radisson Hotels Group, South Asia
Chef Shikha Chhikniwala L’amour Patisserie, Vadodara
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Hammer Food & Beverage Business Review
Chef Arvind Prasad Director of Academics Whitecaps International School of Pastry
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Sponsors Epicure Frozen Foods & Beverages Pvt. Ltd. Epicure is back with greater strength and is re positioning its dairy and fine food business. With stronger base and infrastructure, Epicure is now continuing its journey ahead as one of the leading traders and importers in its core products. Epicure has the legacy of a successful journey behind it. Epicure Frozen Foods & Beverages Pvt. Ltd. was started by Sanjay Tandon in 2005. The primary focus of the company was to market imported dairybased products from Europe in the Indian market, which included cheese, milk, dairy cream, etc. The company also diversified into fine food business; introducing a wide range of gourmet food products imported from various countries. Despite limited resource, the company managed to create a niche for itself in the highly competitive Indian market. Though the journey was not easy but within a short span of time the company started coming to limelight and eventually become a major stakeholder in the imported fine food business in the country. Epicure distribution network is spread all across India and with
VALRHONA Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley
Windsor Chocolatier The Windsor Chocolatier is the new masters of art of making chocolate since 2013. They are making couverture (Real) handmade chocolates, developed after extensive research and passion. Windsor brand has been created by Rhea Gupta, an ambitious entrepreneur who learnt chocolate making from renowned chocolatiers in over 15 countries. Most of the chocolate companies in India, settle for low cost compound chocolate since compound is low cost, easier to handle and easy to transport. Windsor has created its niche in high end premium quality chocolates, manufactured in India. The ingredients used are mostly natural and sourced from leading brands across the world. They add no preservatives, artificial colours or aromas in the chocolate. Though this increases the cost and limits shelf life but being fresh, consumers still prefer them. It does come in varied formats & designs and fancy packing to create advantage for consumer depending on occasion.
ShowBox ShowBox is a 24-hours national music channel that celebrates our country’s musical diversity through a variety of genres with one mantra ‘Apna Music, Apna Swag’. It is a youth-focused music destination on Indian TV that celebrates our desiness of Bharat. ShowBox resonates with the youth because it connects to their idea of music - something that’s pure fun and feels awesome. We offer flavoured music in Hindi, Punjabi, Haryanvi and other Indian languages.
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large number of reliable and distinguished distribution and channel partners in the cities such as: Delhi, Bangalore, Mumbai, Hyderabad, Chennai, Kolkata, Pune and Goa. To sustain high growth rate, they have constituted state-of-the-art warehouses in New Delhi, Mumbai, Bangalore, Chennai and Jaipur. Their product portfolio includes a wide range of Cheese, Creams, Butter, Frozen Fruits & Purees, Beverages, Bakery Ingredients, Chocolates, Pasta, and Confectionery. Anchor Food Professionals is part of Fonterra, a co-operatively-owned global dairy company from New Zealand. Fonterra stands for uncompromising food safety and world class quality. With world leading research and innovation they are continuously creating new high function, fit-for purpose dairy ingredients which includes Cheese, Whipping Cream & Butter. Building on its passion for quality fruit and on its long experience, Andros now makes a whole range of fruit ingredients for pastry and desserts professionals. Branded Andros Chef: frozen purees, compotes & fruits - All product lines benefit at best from Andros’ expertise in fruit sourcing and processing.
find expression in every mouthwatering taste of Valrhona’s superb chocolate. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land masterfully selected for its terroir. Today, leading Pastry Chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can be. Valrhona is brought in India to you by Euro Foods.
Since Indians are now big travelers, they are exposed to high end chocolates manufactured in developed chocolate eating countries. Thus the demand for premium chocolates is increasing. Windsor mission is to offer its consumers premium chocolates, infusing art and science prevalent world over. The company has installed large capacity and has imported machines to meet the demand of fresh chocolate, especially during the high seasons like festivals, marriages and corporate functions. The company wants to be the largest chocolate company in premium Handmadechocolate category in coming 5 years. The company holds 3 ‘Limca Book of records’ - For making heaviest 651 kg of chocolate bar named ‘Eleanor’ and the tallest Macaron Tower in India of 12 feet height. They also created largest Chocolate Painting of 8 feet height & 20 feet length, which they have applied for next issue of ‘Limca Book of Records 2020’. In 2019, created Largest Chocolate Fall of 9 feet 6 inch height and 16 feet 1 inch width.
This music cosmos also fixes up the entertainment hunger of today’s youth by giving them the top Bollywood news, latest movie trailers, fun interviews, unplugged music, updates on their favourites, reality music shows and much more. From morning to night, ShowBox is the music companion for every mood and situation. ShowBox is the ultimate destination of swag with a rich trove of music and musical entertainment. The real Swagistaan of India!
Hammer Food & Beverage Business Review
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Sponsors Rans Technocrats (India) Private Limited For years Rans Technocrats has been serving the Hospitality Industry with pride and perfection. They undertake projects from planning of kitchens, to manufacturing and installation of foodservice equipment. The team of engineers makes sure that each of their equipment is a pleasure to use for every chef. They also undertake customized fabrication of kitchen equipment. They represent leading International Foodservice Equipment companies like Hallde (Vegetable Cutting Machines), Winterhalter (Dish
Venus Industries Founded by J K Khurana in 1963, Venus Industries today is the leading name in Hotel ware, Barware, Tableware, Kitchenware, Holloware, Flatware, Cutlery, Chafing Dishes, Laufeen Dishes, Buffet collection, trolley and many more products. The
JENDAH Commercial Food Service, Bakery and Food Processing Equipment Based in Taiwan and founded in the mid 1970’s as a bakery oven factory, JENDAH has engaged in design, manufacture, and sale of bakery, commercial foodservice and food processing equipment for more than 40+ years. Developed from a local factory to an international company, JENDAH has partnered with a number of leading Food Service equipment providers to sell and support its products. Today, JENDAH is renowned for high quality products and provide a wide selection of
Madhav Enterprises Established in 2012, at Delhi (India), Madhav Enterprises is a prominent exporter, importer and supplier of a comprehensive assortment of Disposable Glasses, Cake Boxes, Packing Trays, Laminated Paper Cups, Lid Containers, Silpad, Sugar Crafting Tools, Baking Thermometer, Icing bags and Cutters & Moulds. These products are precisely designed and manufactured using optimum quality raw material and sophisticated technology in compliance with international quality standards. The offered range is appreciated for durability, robust design, sturdiness, precise finish and dimensional accuracy. Furthermore, the offered range of products can be availed in various specifications in
The Baking Lab The Baking Lab offers multiple services in Innovation, Concept & Design Development, Project Management & Delivery, Restaurant Consultancy and Support Systems. They also offer services for Private Dining, Culinary Workshops, Video Recipes and Live Cooking Demonstrations. The Baking Lab is a complete hospitality consultancy company for the Bakery & Confectionery industry and Patisserie Management services. They have over 10 years of experience working with clients and developing their dreams into a reality. They offer support to achieve increases in revenue, identify expansion opportunities, and utilize their resources to assist hotel
Solutionz Consulting Pvt. Ltd. Solutionz Consulting is a leading provider and innovator of Online Hospitality Solutions to corporate & individual customers. The company seamlessly merges technologies of Hardware, Software and Services to help customers resolve their complicated IT needs. Based in Gurgaon, Solutionz Consulting operates throughout
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Washers), Animo (Coffee Brewers & Boilers), Convotherm (Combi Ovens), Sirman (Food Processing Machines), Salva (Baking Equipment), Electrolux (Cooking Equipment), Williams (Refrigeration), Santos (Juicers), Astoria (Coffee Machines) etc. The complete range of products include cooking ranges, bulk cooking systems, combi ovens and steamers, exhaust systems, refrigeration units, bain maire, plate dispensers, dish washing machines, baking ovens, mixers, milk & water boilers, sandwich grillers, coffee machine etc. company has over 1200 product designs in its extensive portfolio. Venus also specialize in provide customized design as per the needs of the clients. Venus today stands with 50 glorious years of existence behind it and recognized world over for its exclusive designs and ace quality, offering extensive designs. quality solutions such as deck ovens, rotisserie, and countertop baking machines for the bakery, foodservice operations, restaurant, pizza shop, and hypermarket worldwide. It is represented in India by Mod Kitchen Equipment Pvt. Ltd., Popularly known as “MOD”. Based out of New Delhi, MOD Specialises in Turnkey kitchen projects. MOD is a regular supplier of Bakery & Catering equipment to Hotels of International repute, Bakeries, Coffee Outlets, Restaurants, Educational institutions and Industrial units all over the country. MOD is One of major sale and service provider for JENDAH oven in India with sufficient stock of spares for immediate requirement of spares by customers. terms of shape, size, design and dimension at reasonable prices. In order to provide a flawless gamut of products, Madhav have set up a well-equipped large warehousing facility with a smooth inventory management system. The products are delivered in high quality packaging material in order to ensure safe transit to the clients’. The company has a dedicated team of professionals that works round the clock to improvise the quality of the products. Under the rightful guidance of Mayank Ratnani, the company has attained a reputable position in the industry. His focus towards the attainment of the organizational motives has achieved us the immense success in this domain. and resort owners with all aspects of property management. Their Executive Team brings decades of combined experience and expertise in the areas of marketing, operations, and positioning to ensure the clients are staged for longterm success. Their goal is to provide a high level of support for bakery and confectionery professionals, and other hospitality management team members looking for business development services in today’s competitive marketplace. They think in sync with entrepreneurs and encourage associates to take a similar approach when solving problems, developing solutions, and implementing strategies. India and possesses technical expertise, domain knowledge, infrastructure and resources to provide enterprise level solutions to Hotels and F & B outlets. The company now brings Interactive Digital Menus to the Indian Hospitality Industry. These Digital Menus, apart from offering a host of unique and beneficial features to the restaurant, are extremely easy to navigate and a visual treat to hold and use.
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52, Janpath, New Delhi-110001 Hammer Food & Beverage Business Review
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Amaati Fine Dine Restaurant Courtyard by Marriott Opened in Thane, Opens ‘Amritsar Kitchen’ Maharashtra M a h a ra s h t ra ' s T h a n e h a s opened doors to Amaati Fine Dine, a vegetarian multi-cuisine restaurant with a casual dining setting adorned with a calming ambience. “We’re very much excited to introduce the people of Thane to the luxury and splendour of Amaati Fine Dine. With a captivating ambience and a fulfilling menu, we desire to savour the authenticity of Indian spices in a unique, innovative way and provide Indian families or a group of friends a place where they can relish good food and indulge in some quality time,” said Nishita Gala, Co-founder, Amaati Fine Dine. “We aim at creating a space that feels comfortable and establish Amaati as a go-to place for everybody,” Gala said. An array of palatable dishes and delicacies makes Amaati Fine Dine an attractive destination for all foodies. Right from exclusive starters to especial beverages, Amaati offers continental, Asian as well as North Indian varieties. These include a wide array of soups, appetizers, main course, interesting side kicks and much more. However, Thai spring rolls which are basically cigar shaped rolls dipped in some vibrant Thai essence, veggie blast pizza, a 3 dip platter which is a lip-smacking joy ride with French fries, wedges and croutons complemented with three various types of dips namely salsa sauce, cheese dip and beetroot hummus top the list. The dessert range at Amaati includes gulab jamun cheesecake and paan shots are quite loved and have already acquired a place in Amaati’s bestsellers.
Dhansoo Café Opens at Sangam Courtyard, New Delhi Restauranteurs Vikrant Batra and Sharad Batra of the successful and reputed restaurant brands Café Delhi Heights and Nueva have added another venture to their portfolio – the Dhansoo Café which opened at New Delhi’s Sangam Courtyard. Created as a place for festivity and celebration, Dhansoo is desiged to enthrall guests with comfortable seatings, interesting interiors, quality food and lovely music. Dhansoo Café brings different variations to its character - food place for foodies, party vibes for causal party goers towards the evening, and a place to enjoy a good drink for people who understand the craft of what good drinks is. With specialties full of Indian influences, one can sit and eat at a place where the food is the king again — a place where dishes change with exploration and experimentation, and brings to you the versatlaity from Indian culinary all over the regions.
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Courtyard by Marriott Amritsar has launched Amritsar Kitchen - its all-day dining restaurant. Signature traditional and regional dishes on the menu include sarso da saag, Amritsari chole kulche and butter chicken, among others. The Asian selection comprises of c h i c ke n s h u m a i , Th a i red and green curry, pad Thai and skewers. Classic ro a s t e d c h i c ke n , p a n seared river sole and fish & chips are part of the Western mains along with a variety of pastas, risottos and pizzas. “We are extremely elated to announce the launch of our allday dining restaurant - Amritsar Kitchen. Our Executive Chef, Anirudh Deshpande and his team have curated a cornucopia of delectable dishes that is as innovative as it is delicious,” said Rahul Sharma, Hotel Manager, Courtyard by Marriott Amritsar.
Bacardi Launches Sustainable Rice Husk Glasses In line with its strategy to provide innovative solutions to address environmental concerns, alco-bev company Bacardi has launched bio-based, reusable and recyclable glasses made out of rice husk, which will be used at the brand’s experiential properties and events. Sourced and produced in India, these durable glasses made out of rice waste can be used for repeated beverage consumption, making it a timely and relevant alternative to single use plastic glasses. Produced at a third party manufacturing unit with indigenously sourced materials, the glasses are made using a combination of rice husk, vegetable-based oil and reusable and recyclable foodgrade polystyrene making them eco-friendly and 100 per cent recyclable. Melamine-free and food-grade compliant, the glasses can hold any liquid and are good for multi-use. The company supplied nearly 77,500 of these glasses at BACARDÍ NH7 Weekender along with other experiences such as CASA BACARDÍ and India Cocktail Week 2019. “The rice husk we use is sourced from local farmers, offering an alternative solution to disposing of crop waste,” said Rohith Reddy, Marketing Director, Bacardi AMEA (Asia, Middle East & Africa). Bacardi is leading a worldwide campaign on sustainability titled ‘Good Spirited,’ which is aimed at specific sustainable goals in sourcing, packaging and operations. Last year, as part of a campaign titled ‘The Future Doesn’t Suck’, Bacardi also joined forces with Lonely Whale to spread the message of reducing the use of single-use plastic straws, aimed at removing one billion plastic straws by 2020.
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SOTC Travel Introduces Indian, Fusion Culinary Delights With an increasing number of travellers interested in unique experiences with a feel of the local flavour, culture or experience, SOTC Travel, has reinvented the F&B experience for travellers across its product portfolio in association with an award winning food connoisseur to exclusively curate handpicked menus across all of its business verticals and bespoke tours. The food menus across the business verticals – MICE (Meetings, Incentives, Conferences and Events), FITs (Free Independent Travellers), Group Tours and more will offer a combination of the home-style menus with simple recipes and the local cuisine. “We are positive that the food enhancements will transform the F&B experience for our customers, bringing a healthy mix of local and Indian food, across diverse preferences, via delectable cuisines. This will go a long way to ensuring a satisfying holiday experience for our travellers,” Daniel D’Souza, President and Country Head Leisure at SOTC Travel. The initiative is in response to the insights gained from the SOTC India Holiday Report 2019, which revealed that across age groups – 25 years and above – food was a critical factor in determining the success and cognisance of their holidays and is especially top of mind when going on a holiday. The report revealed that majority of Indians are foodies with 75 per cent seeking a combination of Indian and Local Cuisine while vacationing.
Smoke House Deli Launches ‘Goodness To Go’ Outpost South Mumbai’s upmarket residential neighbourhood of Kemps Corner is all set to welcome Smoke House Deli’s very first Goodness To Go outpost in the country. After a decade of serving up beautifully crafted food and experiences, the European café has metamorphosed into an artfully imaginaive, wholesome, and evolved version of itself. Goodness to Go by Smoke House Deli is a place where patrons can step in to grab fresh and quick meals, healthy shakes and smoothies, salads and sandwiches, coldpressed juices, and more. All of this inside the delightful literary sanctuary of Crossword Bookstore in Kemps Corner. “SHD has always been dedicated to the ethos of ‘green and clean’. The Goodness To Go menu features organic ingredients coming straight from local farms across the country, so our patrons can have the best of both flavour and health, hand made from scratch,” said Jaydeep Mukherjee, Business Head, Smoke House Deli. The grab-and-go menu includes an extensive spread of seasonal fresh fruits to super food salad bowls like the goodness keto bowl and season’s harvest, to sandwiches like the avocado philly cheese in 5 seed malt and Waldorf chicken salad, and signature cheese fondues and waffles. New additions to the menu include freshly baked ol’ school margherita and classic pepperoni & scamorza pizzas, to customisable pasta bowls with various sauces and toppings. For a quick fix to sweet cravings minus the calories, one can indulge in flavourful artisanal ice creams, and desserts like the dark chocolate & quinoa mousse cake, carrot cake with cashew frosting, and many more options. Smoke House Deli has also curated a series of healthy fresh fruit juices, shakes, and smoothies, in addition to a beverage menu featuring fruit-ades, freak shakes, iced teas, and kombuchas. A signature beverage is the all new SHD hot chocolate, featuring organic dark chocolate sourced from Madikeri in Tamil Nadu. A thoughtful spread of speciality teas and coffees will also enhance the ardent bookworm.
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GVK Lounge by TFS Wins 'World’s Best Lounge' Award The GVK Lounge at the Chhatrapati Shivaji Maharaj International Airport (CSMIA) in Mumbai, operated by Travel Food Services (TFS), has been awarded the World’s Best First Class Lounge, at the annual World Travel Awards 2019. The grand finale ceremony fo r t h e 2 6 t h e d i t i o n of t h e World Travel Awards was held on November 28 at the Royal Opera House Muscat, Oman and witnessed some of the most wellknown brands from the sector being recognised and awarded for exemplary service. “It brings great joy and honour to all of us at Travel Food Services to have once again successfully represented the Indian travel sector at a distinguished global platform like the esteemed World Travel Awards 2019. Such accolades continue to motivate us to strive further to create enriched and unique travel experiences for travelers,” said Gaurav Dewan, COO & Business Head, Travel Food Services. “The GVK Lounge is a prime example of our constant drive in bringing innovative concepts within the market parameters and we cherish such recognition at an International stage,” Dewan added.
THAIFEX, Anuga Renew Commitment to Asia THAIFEX-World of Food Asia has rebranded to further align with its parent exhibition in Europe, Anuga – F&B tradeshow with a century of history. With the collaboration of the two power brands, THAIFEX-Anuga Asia will bring attendees the latest insights taking the F&B industry by storm, and expose them to a wide network of quality buyers and visitors. THAIFEX-World of Food Asia is co-organised by the Department of International Trade Promotion (DITP), the Thai Chamber of Commerce (TCC) and Koelnmesse. The synergies in the public-private partnership have enabled the trade fair to grow by over 370 percent in visitorship numbers since its inception. The rebranding to THAIFEX-Anuga Asia will take the trade fair to the next level as Anuga lends its 100 years of expertise. THAIFEX-Anuga Asia 2020 will take place from 26-30 May at IMPACT Muang Thong Thani, Bangkok, Thailand. “The rebranding will bring together the portfolios of both shows to expand crossborder outreach in terms of exhibitors and visitors. Industry resources on regional and global food trends will also cement the show’s platform as a trusted avenue for knowledge-sharing and trade deals in Europe and Asia,” said Gerald Böse, President and CEO of Koelnmesse GmbH, co-organiser of THAIFEX-Anuga Asia. The focus of the trade fair remains unchanged – to catalyse business, trade and networking opportunities for the industry. Through the new and improved offerings, THAIFEX-Anuga Asia is well on its way to hit its own ambitious target of growing visitorship numbers by 20 percent in 2 years. The new brand will also pave the way for increased global participation, with new country entrants such as Austria expected next year. The United States, who took part as an exhibitor for the first time this year, will also be returning with a bigger booth in 2020.
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Oliver Frese Named Chief Operating Officer of Koelnmesse Germany-based trade fair company Koelnmesse has appointed Oliver Frese as its new Chief Operating Officer (COO). At its meeting on 25 November 2019, the trade fair company's Supervisory Board decided in favour of the 52-year-old, who served as a member of the Management Board of Deutsche Messe AG in Hanover until the end of 2018. As COO on the three-member Management Board in Cologne, he will be responsible for the operative development of Koelnmesse's event portfolio. "With Oliver Frese, we have gained an extremely experienced trade fair manager and an authentic leader who we trust will be able to integrate new events as well as further develop Cologne's traditional trade fairs to meet the requirements of the modern trade fair business," said Chairwoman of the Supervisory Board and Cologne's Mayor Henriette Reker following the committee's decision. Frese can look back on 14 years of service with Deutsche Messe AG. Prior to his board position, he was responsible for the Hannover Messe, the world's most important industrial trade fair, until 2013. On the Management Board, he was responsible for Technology, Gastronomy and Services, as well as the ICT & Digital Business Events competence area and all public trade fairs at the Hanover site. "I am looking forward to working with a highly professional and experienced team to further develop Koelnmesse's strong position in the international trade fair market and to further expand Cologne as a hotspot for innovative trade fair and event concepts," said Oliver Frese of his new position, effective January 1, 2020.
AAI Launches Airport Kitchen in Chennai Airports Authority of India (AAI) recently launched a first-of-itskind airport kitchen equipped with state-of-the-art-facilities at the Chennai International A i r p o rt . Th i s m a m m ot h kitchen is equipped with the latest applications, high-end equipment, and cutting-edge technology. Spread across approximately 15000 sq. ft., it will be operated and managed by Travel Food Services (TFS). The modern and expansive kitchen houses 13 cold storage facilities, with the total capacity of over 20,000 liters, food automation machines for frying, grilling, and roasting. Furthermore, it is equipped with appliances that include cooking centres to conduct various cooking jobs such as stewing, braising, deep-frying and boiling, along with blastchillers to get the temperature of hot food from over 75 degrees to below five degrees within two hours. “We are extremely delighted to launch one of the India’s largest first-of its-kind airport kitchens at the Chennai international airport. AAI is committed to bring the world class technology and innovation. The kitchen is testimony of this advancement,” Arvind Singh, Chairman, Airports Authority of India, said in a statement.
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Vegan Gastronomy at Novotel Hotels Novotel Hotels and Resorts brought for food enthusiasts in India a unique experience as renowned French Chef Sébastien Kardinal, known for creating magic with vegan cuisine, visited select Novotel properties in the country to showcase unique gastronomical skills. During his India tour, Chef Kardinal hosted various experiences from 26th November to 3rd December at Novotel properties in Mumbai, Ahmedabad, Hyderabad, Kolkata and New Delhi. Celebrating the 20 Novotel properties in India, Chef Kardinal’s visit was part of the experiences and campaigns planned for the brand. Recently, an exclusive French Vegan Master Class was conducted by the chef at Novotel Kolkata & Residences. With Chef Kardinal’s expertise, the in-house chef’s as well as the guests learned much more about vegan food and how it has revolutionised the gastronomical space.
" I t was g re at to h ave C h ef S é b as t i e n Ka rd i n a l at N ovote l properties in India and our guests as well as our chefs learnt many new things from him. We at Accor are completely responsible for giving our guests sustainable produce and believe that we should give back more to the planet than what we take. Having Chef Sébastien all the way from France is one such great initiative,” said Ganapathy Mallya, Director of Culinary Transformation for Novotel Hotels India. From tasty Basquaise and Shepherd's pie to Blanquette old and stuffed tomatoes, the Master Class at Novotel Kolkata Hotel & Residences was followed by a sumptuous vegan dinner that was specially curated by Chef Kardinal. The spectacular gourmet experience was enjoyed by Fashion Designer Agnimitra Paul, Consul General of France Virginie Corteval, Director of Alliance française Fabrice Plancon, the honorary consul of Norway Nayantara Palchoudhuri, Deputy Consul General of Germany Jurgen Thomas Schrod, Actress Ritabhari Chakraborty and vegan community of Kolkata. They were able to learn the secrets of vegan cooking during a live demonstration and taste the same preparation in the buffet along with a Bengali vegan buffet spread that included beetroot cutlet, postor bora, begun bhaja, musur dal, mochar ghonto, pui sager chorchori, tofur paturi, luchi, gurer payesh etc. Novotel New Delhi Aerocity by Accor also hosted an exclusive Vegan Masterclass with Chef Kardinal. The event happened at the 5,000 sq.ft Herb Garden that is known for having a fresh produce of vegetables which is used at the six restaurants & bars at Novotel & Pullman New Delhi Aerocity. “It was a pleasure to have Chef Sébastien Kardinal over an enchanting masterclass at herb garden at Novotel New Delhi Aerocity. Chef Kardinal shared his insightful expertise with guests over the specially curated session, along with the talented culinary team of the hotel,” said Ajay Sampige, General Manager, Novotel New Delhi Aerocity.
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Mohan Mahal in Marriott Bonvoy Top 52 Restaurants List JW Marriott Jaipur Resort & Spa’s restaurant ‘Mohan Mahal’ has been nominated in the “Top 52 Restaurants and Bars” category by the hotel chain's loyalty programme Marriott Bonvoy. The “Top 52 Restaurants and Bars by Marriott Bonvoy” is a curated F&B list showcasing the best of the best dining experiences at unforgettable destinations across the Asia Pacific region. The Sheesh Mahal inspired Mohan Mahal honours the traditions and culture of Rajasthan, fusing modernity with heritage. The magnificent Mohan Mahal at JW Marriott Jaipur Resort & Spa is known for its candle light setting and mirror décor. The restaurant is illuminated only with soft flickering candles, the pictures of which are reflected in about 3.5 lac mirrors, lending a pristine atmosphere of refined elegance & setting the scene for an unforgettable special romantic evening. To celebrate the nomination honour, the restaurant hosted a week long exclusive Rajasthani cuisine from 9th to 15th December for the food aficionados. The celebration featured dining experiences, workshops, chef’s tables and other exciting activities for people who love food with great ambiance. The extensive set menu at Mohan Mahal encompasses a variety of decadent Rajasthani delights like papad ki tokari, mumal kebab, timater aur pudina ka nichod, bhunao ka paneer papad, moong aur pudine ki seekh, keema bati, murgh bajare ki seekh, haddiyon ka Kas, & shikari maas ki tikki. There is also a plethora of options available for vegetarians.
Burger Singh's Parent Company Launches Bowl Hub The parent company of Burger Singh, Tipping Mr Pink Pvt. Ltd. has launched its first cloud kitchen quick service restaurant – Bowl Hub. Launching 17 simultaneous outlets across Delhi, Gurugram and Noida, Bowl Hub becomes one of the first few singleserve-bowl-meal- brands in the region for urban millennials and office goers, who are looking for an everyday quick and convenient single-serving at everyday price points. “For the last few months, we had been incubating the brand out of some of our existing cloud kitchens under a different project name. This was to validate our recipes, taste, customer expectations and also to measure the unit-level economics that would work for us in the long run. Once we are confident of a product, the Tipping Mr Pink team has the ability to scale things up aggressively in no time,” said Kabir Jeet Singh, Founder of Tipping Mr Pink. The growth of cloud kitchens and the online food delivery business in India is part of a mega-trend that combines on-demand and sharing economies. Bowl Hub's menu consists mainly of rice bowls with an interesting North Indian, mughlai, Thai gravy and biryanis. It has been curated keeping in mind the lunch and dinner meal time tastes and preferences of its target audience. Apart from the traditional dal makhani, rajma and butter chicken gravies, the menu also consists of new-fashioned Thai curries, basil cream chicken and chicken korma.
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Caperberry - The Cookbook Chef-Entrepreneur Abhijit Saha, owner of flagship restaurant Caperberry has launched a new cookbook on the restaurant title. Caperberry the cookbook, like Caperberry the restaurant, is a labour of love and passion. Through this book it is the endeavour of the Chef Saha to share some of the most delectable recipes he has created, learnt and cooked in his life as a Chef. Besides recipes, the book also tells the exciting story of conceiving, creating and operating a top-class fine dining restaurant and its ecosystem. Caperberry the cookbook is an extract of his learnings over a period of twenty-nine years as a Chef including twelve years as Chef-Entrepreneur. Caperberry is India’s first modernist European cuisine restaurant with a focus on Spain. It soon became one of the most critically acclaimed and well-respected restaurants that inspired many new ideas and trends in the country. The philosophy and cuisine of Caperberry are based on the principles of multi-sensory dining experience. Innovation, premium quality and attention to detail are the highlights of the culinary journey at Caperberry. Located in UB City in the heart of downtown Bangalore, it showcases Modernist European Cuisine with a focus on Spain. During the last ten years Caperberry has won several accolades including the Timeout Award for the Best Restaurant in India, 2012; Conde Nast Traveller’s Top 50 Restaurants in India Award, 2017 and the Times Food Award for Best European Restaurant in Bangalore from 2010 to 2018. Chef Saha has been the coach of team India for Bocuse d’Or Asia-Pacific 2018 and a guest judge of MasterChef India 2016. He has twenty-nine years of national and international experience as a Chef, Restauranteur and F&B Consultant. He has been awarded ‘Chef of the year’ Food Food- BBC Good Food Awards 2018, ‘Chef of The Year’ Times Food Awards 2016 and ‘Best Chef of India’ Indian Restaurant Congress & Awards 2013, IFCA Chef-Entrepreneur of year 2009 and SICA Golden Hat Award 2010 for outstanding contribution to the field of culinary arts. He is a member of the elite team of chefs who contributed to the ‘World Culinary Arts’ DVD & Podcast by Culinary Institute of America, which has won the ‘James Beard Foundation’ Award in 2008.
Nukkadwala Partners with Swiggy's Brand Factory Street food café chain Nukkadwala has entered into an exclusive partnership with Swiggy's brand factory for two new brands offering a range of biryani and burgers from its multiple outlets in Gurugram. The biryani brand "Dum-Nukk Biryani," which represents exquisite dum biryani from Nukkads of Hyderabad, has already been launched at 2 of its outlets. The addition of these two new brands will help treble the delivery sales of all its outlets. Currently serving with seven outlets in Gurgaon, Nukkadwala plans to expand with a larger focus on asset-light expansion. The first leg of expansion involves strengthening the group's presence in its home turf of Gurugram by adding four more dark kitchens in the region to ensure full serviceability across all nooks and corners of Gurugram. In addition, Nukkadwala plans to enter Delhi by opening six new outlets in Delhi's prime locations with 3-4 dark kitchens supporting each outlet. First of its Delhi outlets have been signed up to be opened at a prominent high street retail market of South Delhi. "With this plan, Nukkadwala is well placed to grow 5x in the next 18-24 months with 35-40 numbers of outlets including delivery only dark kitchens. Currently serving around 2,40,000 orders annually, with our current capacity of base kitchen and the expansion plan in NCR, we plan to reach around 12,00,000 annual orders in the next 18-24 months with an estimated annual turnover of Rs. 36-40 cr,” said Ravi Gupta, CEO, Nukkadwala. “The next step for expansion will trigger where Nukkadwala will go pan India and to NRI dominant international markets, making it a true Indian multinational Cafe chain," Gupta said.
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Bengaluru Opens Doors to 'Fox In The Field' Microbrewery
McDonald’s Breakfast in North and East of India Restaurants
Beer lovers in Bengaluru has much to cheer as the city has opened doors to a new microbrewery, Fox In The Field. Located at Forum Shantiniketan Mall, Whitefield, microbrewery spread across four floors, offers “clever” food, crafty brews, and some “foxy conceptive” cocktails. The brewery a vertical structure with the ‘first level’ being christened as ‘Enter the Fox’ which is fashioned as the beer market, easy-to-use, friendly and modern. ‘Fox in his Den’ is the second level where the fox showcases the finer things of life in a speakeasy library bar setting. The third level – ‘Fox on stage’ is where the music, comedy, drama and theatre unfold on day-to-day basis to keep its patrons enticed and engaged. The Terrace – Fox and the Moon’ — opens to the skies and offers signature ‘community cocktails’ & ‘grazing boards’. Fox and the Moon will also features sundowners, picnic brunches and seasonal culinary & cocktail melanges. Curated by Chef Vikram Singh, the menu boasts of dishes such as the buckshot kachori with nimbu dust, grazing boards for those large gatherings, dabeli pizza, saffron paneer roulade, the black fox risotto to lava grilled New Zealand lamb rack, truffle infused chicken kebab to lemon jasmine sorbet, among others.
McDonald’s has launched its popular breakfast across restaurants in North and East of India. The menu offers a choice of breakfast options such as veg McMuffin, egg & cheese McMuffin, sausage McMuffin, egg & sausage McMuffin, hot cakes, hash brown along with coffee and available beverages. Currently, select restaurants across North and East of India will serve breakfast between 8am to 11am with extended timings in highway Drive-thru restaurants. McDonald’s breakfast will also be available through McDelivery. Adding delight to the mornings, McDonald’s is also offering the choice of a complimentary beverage with veg McMuffin or egg & cheese McMuffin. Additionally, dine-in customers can enjoy unlimited coffee refills during breakfast hours. “Our customers are at the core of everything that we do at McDonald’s. We have been receiving continuous customer feedback to bring the breakfast menu back in North and East of India. We are excited to launch breakfast with a variety of menu items. We look forward to their continuous patronage,” said Ajita Saxena, Director – Marketing, McDonald’s, North and East India. “Our breakfast menu items are very popular across the globe and we are sure that our customers here will love it too”, Saxena added.
BONN Launches 'La Americana Gourmet' Product Range FMCG major Bonn Group of Industries has launched an exclusive whole grain product range, named ‘La Americana Gourmet’, which includes whole wheat bran burger bread and whole wheat bran pav, garlic & multigrain foot longs, bran bread, honey oat bread, garlic oregano breads and eggless lemon, butter scotch and choco vanilla cakes, among others. This new LA Americana Gourmet products come with no added preservatives targeting consumers looking for lifestyle products. These products will be available in Ludhiana, Chandigarh, and Delhi & NCR , the Bonn Group said. “We have constantly endeavoured to blend sensory experiences with healthy ingredients and we believe we’ve hit the right chord with this innovative range which is a combination of taste and healthy experience,” said Amrinder Singh, Director, Bonn Group of Industries. “The bread market is expected to grow at a compound annual growth rate (CAGR) of 10.4% every year between 2018 and 2021 globally. This rise is being attributed to developing markets such as India. With a population of 1.3 billion and a rapidly rising younger population, a clear trend toward healthy eating habits is perceptible. We aim to fill the gap that exists in this market segment with our meticulous push on quality and experience,” added Pankaj Aggarwal, COO of Bonn Group of Industries.
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Meet Miss Nora: Delhi’s Newest Pan-Asian Restaurant If you are a sucker for pan-Asian cuisine, there is now a new destination in the national capital that you must visit. Located at Rajouri Garden, this panAsian restaurant, Miss Nora, brings the flavours of the Suburban East. With an aim to indulge its patrons in world-class gastronomical experience, the restaurant offers Japanese pan-fried gyozas, prawn and duck dumplings, Cantonese lobster, and Thai chilli basil among others. The Live sushi bar is a special attraction for foodenthusiasts. Other than serving the patrons with the best of
Pan-Asian cuisines, the restaurant also caters to its guests with delectable desserts as it offers an extensive range for people with sweet-tooth, extending from an innovatively-curated homemade coconut ice-cream to delicious Kyoto lava cake and many others. The menu at the restaurant is built around a passion to showcase the freshest ingredients through simple but delectable dishes that reflect both culinary tradition and creativity. Miss Nora’s collection of recipes feature a plethora of prized seasonal ingredients sourced from all over the pan-Asian region. Rare recipes from the suburbs in the Far East have been picked by the culinary team, to make the experience exclusive. The interiors of the restaurant is designed to create the perfect ambience for enjoying the panAsian delicacies that the restaurant offers. So the moment you walk in, a life-sized cherry blossom tree welcomes you with the traditional Japanese warmth. A soothing berry, blue and light grey colour scheme compliments the creative use of wrought iron, wood, and grilled walls. Pan-Asian-influenced gallery on the walls add oodles of character and reflects the brand tone developed while dining as well. In fact, every single detail in the restaurant has been carefully crafted to take you on an exceptional culinary journey.
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Food for Thought Fest 2019: Celebrating South Asian Cuisine The fifth edition of the Food for Thought Festival came back to the national capital in December, celebrating the diverse culinary heritage of the South Asian region. Held at GMR Square, Aerocity on December 14-15, the participating countries at the festival were India, Myanmar, Bangladesh, Sri Lanka, and Nepal. The 2019 edition of the Food for Thought Fest brought in exciting components. There were talks and discussions around culture and cuisine in the “Thought Fest”, whereas the “Food Fest” offered cookery workshops with master chefs of the region and an authentic flavour from the participating countries. The theme of this year of the Food Court was “A Taste of Luxury” which brought together 13 of the most well-known luxury hotels in Delhi NCR to showcase their top seven dishes in their booth, which were served in tasting portions and were priced between Rs150 and Rs 350 only. The participating hotels were Westin Gurgaon, The Park, The Lodhi, The Manor, Welcomhotel Dwarka, Vivanta Dwarka, Pullman Novotel Aerocity, The Roseate House, Ibis, Together at 12th from Le Meridien Gurgaon and JW Marriott. This year too the “Fest Bazaar” offered various exciting products for an avid shopper. A new feature that became a huge attraction this year was the “TIPPLE FEST”. It offered the visitor (s) a chance to enjoy cocktails and drinks curated by some of the leading international liquor brands in India. Master classes were held by the brand ambassadors of the participating liquor companies and a separate stage with quick cocktail making sessions interspersed with live solo performances by musicians. The event appealed to the mind and palate of visitors, from the eager food lovers, bloggers, students of hotel management, to professionals from the hotel and restaurant industry. Some of the participants were ad guru Prahlad Kakkar in his avatar as a chef on stage with celebrity hairstylist Sylvie Rodgers, Chef Osama Jalali on stage with author Rana Safvi, celebrity chefs Vicky Ratnani, Nahid Osman (Bangladesh), Chef Saby Gorai, Chef Shyam Thapa (Nepal) and noted curator and author Birad Rajaram Yajnik on stage with Chef Nishant Choubey, to name a few. The Food for Thought Fest was conceived as a convergence of ideas and dialogues around gastronomy, in the process enabling an atmosphere of South Asian commonality through culinary and cultural diversity. In its five editions, the Food For Thought Fest had set a benchmark with a handpicked selection of panelists, chefs, and experts. The Thought Fest saw a presentation of papers and talks, interviews, and panel discussions by scholars, journalists, and professionals on various topics on gastronomy. The Food Fest brought a demonstration of culinary techniques and traditions from the region. It exhibited cookery demos by luminaries in the culinary industry and also the most prominent names on Indian television. And on the other hand, the Food Fest showcased the best restaurants of hotels in Aerocity, presenting a plethora of flavors. The FUN FEST brought outperforming art and entertainment. There was a section to satiate the shoppers and an entertainment corner which presented popular bands from Parikrama Inc and The Toll Road with their performances. Over the two days of festival programming through sessions and workshops conducted from 12.00 p.m – 6.00 pm every day, the participants engaged in contemporary issues with the most progressive-minded panelists, learned from the most celebrated chefs in the region, explored fascinating topics related to food and, of course, treated their taste buds with the splendid flavours that the subcontinent offered.
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Food Waste Management Takes off at Airports By Gaurav Dewan
I
n today’s ever changing and fast paced world, sustainability has shifted from being an abstract concept to a conscious and deliberate effort to create a better future for the next generations. As the population across the world grows, so does the demand for resources. However, more often than not, the demand for resources is higher than what is actually consumed leading to unnecessary waste. A study by United Nations Development Programme (UNDP) estimates that 40 percent of the food produced in India gets wasted. The restaurant industry, in particular, is one of the biggest industries making bold and evident steps towards waste management, especially in terms of food waste. An avenue where the F&B industry holds great prominence are airports. Airports today play an integral role in not only the aviation industry but also the growth of F&B and retail segments. Today airports are nothing short of a shopping mall with leading brands holding retail spaces in premium airport space. The very layout of some of the busiest airports in the world has been revolutionized with restaurants across cuisines having outlets in such places. With the tourism industry booming, footfall at airports is rapidly increasing and following the same increase is the amount of waste at airports. Thus, the issue of waste management is becoming an extremely important factor in sustainability measures at airports. T h e o n u s of l o o k i n g i n t o w a s t e management at airports is not just on government bodies but is also on the private players that today are prominent in the travel food industry. Leading F&B brands and lounge operators have taken food waste management into serious consideration to understand traveller’s eating patterns. A leading lounge operator in the country found a unique way to
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analyse eating patterns through a dustbin analysis at airports. The firm found that the root cause behind wastage was not bad taste but the portion size. Another way of managing food wastage is through NGOs in the country who focus on providing the extra food to underprivileged sections of the society. Due to inefficiencies in predicting demand, restaurants often have excessive food at the end of the day at different stages of food preparation that often goes to waste. Many such restaurants today partner with NGOs that focus on procuring this extra food from these establishments and provide them to underprivileged families. Through this simple mechanism, not only are restaurants reducing their food waste substantially but also taking positive steps towards providing quality meals to those who can’t afford them. Globally too, airports are actively working towards tackling food wastage. At the Macau International Airport for example, they have been committed towards being a ‘green airport’. To this extent, as a part of
Hammer Food & Beverage Business Review
their social responsibility, they have spared no effort to understand waste management methods. Recently, the airport carried out a food waste recycling programme, where they introduced decomposition equipment, and collection points, placed at strategic locations. The compost produced was collected by green staff, who then used this to fertilise the plants within the airport. Through this, they are now able to generate an endless supply of organic fertiliser, and bring down the use of chemical products, which are harmful to the environment. Similarly, at the Changi Airport in Singapore, food waste is put through a special digester which broke it down into water. The trial, which was conducted over a period of 10 months, saw over 54,000kgs of food waste being digested, and significantly reducing the wastage that was sent for incineration. Following the success of the trial, a large machine with twice the capacity was installed to break down larger volumes of food waste. In a short span of about two months, it was able to break down over 32,000kgs of waste food. This has also been introduced at the new T2 staff canteen, and is actively helping Changi become an environmentallyfriendly airport. Brands in the F&B industry therefore, have to be trailblazers in the transition towards a better future. Waste management for restaurants and travel food brands not only helps in creating sustainable futures but also reduces costs by significant margins. Through analysis and realigning their demand predictions, restaurants can pave a successful way in efficient food waste management. (Gaurav Dewan is COO and Business Head, Travel Food Services. The views expressed here are personal)
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A PP O I N T M E N T S Hardik Shah Hardik Shah has been appointed as Director F&B at Four Seasons Hotel Bengaluru. A seasoned Four Seasons executive, Shah first joined the company at Four Seasons Hotel Mumbai in 2010 handling the award-winning Asian Restaurant San:Qi and then Café Prato. He became the Assistant Director F&B in 2016, after a stint in the Middle East. Hardik got his degree in Hotel Management from Institute of Hotel Management, Mumbai and has a degree in commerce and economics from Mumbai University .
Shiva Arora Fairmont Jaipur hasappointmented Shiva Arora as their new Executive Sous Chef. With 11 years of experience, hospitality veteran Arora is proficient in managing high-quality kitchen operations. He is also a certified Food Safety Manager. Prior to joining Fairmont Jaipur, Arora worked with various hospitality brands such as JW Marriott New Delhi Aerocity, Accor’s Pullman Novotel complex at Aerocity, The Oberoi Gurgaon, Old World Hospitality’s Delhi O Delhi and Chor Bizarre, to name a few.
Anirudh Deshpande
Wilbur Tauro Wilbur Tauro is the new Director F&B at JW Marriott Mussoorie Walnut Grove Resort & Spa. Bringing with him over a decade of experience, Tauro will spearhead the culinary and beverage department. He started his career as an F&B attendant at Sahara Star Mumbai. He then joined The Westin Garden City Mumbai. He worked at Grand Hyatt, Mumbai. While working as Assistant Director F&B at Grand Hyatt, Goa he served as a task force specialist in Grand Hyatt Kochi Bolgatty.
Anirudh Deshpande has been appointed as the Executive Chef at Courtyard by Marriott Amritsar. Bringing with him an extensive experience of over a decade in the hospitality industry. Deshpande began his career at Park Hyatt Goa. Subsequently, he worked at Plan Hotel Neptune, Zanzibar, Tanzania in the role of Chef de Partie. At the Grand Hyatt Doha, Qatar, Deshpande served as Sous Chef and through his efforts the all-day dining. He was part of the pre-opening task force at Park Hyatt Zanzibar
Satyaseelan G ra n d M e rc u re, M ys o re re ce nt l y appointed Satyaseelan as their new Executive Chef. Satyaseelan comes with over a decade of experience in the hospitality industry. He specialises in cuisine from the southern part of India and is known for his traditional approach to cooking. Satyaseelan started his career working in ITDC and went on to work with hotels in India and UAE. The Oberoi Group of Hotels, BURJ AL-ARAB, Novotel and Jumeirah Emirates Towers are few hotels where he has worked.
Dolphy Lobo Le Meridien Hyderabad has appointed Dolphy Lobo as the Executive Chef. He brings with him over 15 years of culinary experience and specialises in Pan Asian, European and South Indian cuisine. Lobo started his career in 2004 as a trainee at Taj Mahal Hotel Mumbai. Apart from Taj Hotels, he has worked with brands like Hilton Hotels, Marriott and award winning Japanese restaurant Wasabi by Morimoto, Mumbai. In his new role, Lobo heads and trains the culinary team at Le Meridien, Hyderabad.
Vikram Ganpule Vikram Ganpule has been appointed as t h e Exe c u t i ve C h ef at A n d a z Delhi. In his new role, Chef Ganpule will be responsible for handling the overall culinary operations, including concept planning and execution, cost management, quality control, sustainable sourcing and monitoring food production to name a few functions. Chef Ganpule was the Executive Chef at Hyatt Regency Chennai before moving to this role. He brings to the new role 23 years of experience
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Akshay Sood Sofitel Mumbai BKC has appointed Akshay Sood as the Director F&B. He will be responsible for the entire F&B operations across the five restaurants and bars at the luxury property. Sood brings to the new role more than 10 years of experience in the hospitality industry. Prior to joining the Accor Group, he has been associated with The Westin Mumbai, JW Marriott Bengaluru, Kempinski Ambience Delhi and others which have helped him master the nuances of the hospitality sector.
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A PP O I N T M E N T S Jitender Awasthi Jitender Awasthi, has been appointed as the Junior Sous Chef at The Westin Mumbai Garden City. Prior to joining The Westin Mumbai Garden City, Awasthi was associated with the Oberoi Hotel and Resort in Mumbai, where he began his culinary journey and mastered the intricacies of the art of baking. Awasthi's signature creations are chocolate pralines and decadent chocolate bonbons.
Rakesh Rana Rakesh Rana has been appointed as Executive Chef at Indore Marriot Hotel. Chef Rana graduated from the Institute of Hotel Management and Catering Technology Goa. He masters in Italian C u i s i n e, Co nt i n e nta l , I n d i a n a n d European Cuisine. In his 15 years of experience, he has worked with various luxury brands in the hospitality industry like Hyatt, The Imperial New Delhi and Oberoi prior to joining Indore Marriott Hotel.
Amit Rao
Gaurav Misra Gaurav Misra has joined as the Executive Chef at The Westin Pushkar Resort & Spa. He has an extensive experience of 20 years in the hospitality industry. Misra began his career at Hotel Leela Palace, Goa as a Kitchen Executive. He served as Pastry Chef on Carnival cruise lines, Miami. He then went on to become Chef in Charge at Hotel Golden Tulips, Jaipur, Carlson Hotels. His stint at Hotel Radisson Blu, Indore, saw him in the role of Executive Pastry Chef and also worked at Hilton Jaipur as Executive Sous Chef.
Amit Rao has been appointed as the Executive Sous Chef at The Westin Mumbai Garden City. With an experience of over 16 years, Chef Amit began his career at Hotel Taj President, Mumbai, where he worked at Trattoria. He then moved to Dubai where he worked at Grosvenor House West Marina Beach, Dubai and subsequently moved to Mahindra Holidays & Resorts India. Chef Amit is an alumnus of IHM Mumbai. In 2001, he received a Diploma in Culinary Arts & Kitchen Administration from IHM Aurangabad.
Yogendra Adep Sheraton Grand Pune Bund Garden Hotel has appointed Yogendra Adep as the Executive Sous Chef. He has over 13 years of experience at leading Indian and International hospitality chains. Alec Howard. Yogendra has a Bachelor’s degree in hotel management from DY Patil College of Hotel Management and Catering Technology. Yogendra was Executive Sous Chef at The St. Regis Mumbai. He also worked in ITC Maratha Hotel, Meluha The Fern Mumbai. Thereafter, he was Sous Chef at Taj Lands End Mumbai.
Abhijit Bitla Park Hyatt Chennai appoints Abhijit Bitla as the new Chef de Cuisine at The Flying Elephant, Park Hyatt Chennai. He worked with Fariya’s Holiday Resort in Lonavala. He then worked in the UK at Jury’s Inn, Chelsea. His culinary skills are highlighted in his stint with Gordon Ramsay’s Boxwood Café. His 17 years of experience also includes the Athenaeum Hotel in the UK, where his efforts were put towards getting the hotel various accolades. His previous job was at the Olive Bar and Kitchen and Olive Bistro.
Anurag Barthwal
Agatha Gomes Four Seasons Hotel Mumbai has appointed Agatha Gomes as its new Director of Catering Sales. Agatha was part of St. Regis Mumbai as the Director of Catering. During her tenure she was presented with the Astor Excellence 2018, Marriott Excellence Leader of the Year, Catering Leader APEC 2018 . An alumnus of the Institute of Hotel Management - Chennai, Agatha’s career in hospitality started off with the Taj Lands End. After a brief stint with IHG, Agatha moved to Shangri-la Mumbai.
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Anurag Barthwal has been appointed as the Executive Pastry Chef at Four Seasons Hotel Bengaluru. He has close to two decades of experience in bakery. He worked with The Oberoi Group, and The Leela Palace Gurgaon. He holds a Diploma in Hotel Management from Institute of Hotel Management and Catering Technology and Applied Nutrition, Kovalam with an Advanced Training in Bakery and Confectionery from French Pastry Chef & Instructor, Eric Perez in Bangkok, Thailand.
Hammer Food & Beverage Business Review
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C OV E R S TO R Y
Rise of Vegetarianism Vegans around the world commemorated the creation of the “V” word in November. World Vegan Day was launched on Nov 1, 1994. The day begins the World Vegan Month. Vegetarianism is becoming popular globally. The younger generation has, in recent years, embraced plant-based food with open arms. Vegetarianism is not only popular in India, due to cultural and religious beliefs, but its popularity is increasing globally due to various factors. According to a report by research firm GlobalData there’s been a 600% increase in people identifying as vegan in the U.S in the last 3 years. It’s pretty obvious that more and more people are moving toward a plantbased lifestyle. Ashok Malkani views the scenario and takes a look at various aspects of this growing global trend.
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Hammer Food & Beverage Business Review
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C OV E R S TO R Y
A
ll over the globe, diets that limit or exclude meat are being favoured. Plant-based meal was, till about a decade ago, often viewed as weird or extreme – more the domain of hippies and activists than of large number of eve ryd ay p e o p l e. I n I n d i a m e at - f re e diet can be traced back to Indus Valley civilization, and a great reverence and respect for animal life shows up in many religious and cultural texts. Three major religions of India - Hinduism, Buddhism and Jainism - all encourage their followers to practice ahimsa (non-violence toward ot h e r l i v i n g b e i n g s ) . B u t n ow i t i s advocated for health and other reasons. Tata Memorial Hospital has released a video on social media which shows synthetic steroids being pumped into chickens to fatten them. These chickens, injected with poisonous concoctions, when eaten, can have alarming and disastrous effect on consumers. Today, according to the hospital sources, one in every four human beings has cancer. Thus religious fervor is not the only cause for popularity of vegetarian diet. Today, it is found that more and more people are turning to vegetarianism. And it has nothing to do with religion! So why is vegetarian food becoming, increasingly, the preferred food? Aungshuman Chakraborty - Executive Chef, The Leela Mumbai avers, “Vegetarian food has always been important in India b e cau s e of o u r c u l t u re a n d b e l i efs .
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H oweve r, l ate l y, ve g eta r i a n fo o d i s becoming popular purely because of health reasons. People now realise that consumption of Non-vegetarian food more than a limit has adverse effect on one’s health. Neeraj Rawoot, Executive Chef, Sofitel Mumbai BKC reveals, that India is ranked top in the world with 38% of the total population being vegetarian. He adds, “This indicates that even Indians who do eat meat, do so infrequently, with less than 30% consuming it regularly. Though the reasons for doing so in India is believed to be mainly cultural and religious, people nowadays are widely accepting the F&B trends and are turning into vegetarians
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and are becoming Vegan, opting for one box meals, wholesome thalis, gluten-free meals and similar.” He continues, “Nowadays, being a vegetarian is a lifestyle practice. People look out for food that is fast, yet satisfying and nutritious. People are now more appreciative of the nutritional value and health quotients of vegetarian food. Moreover, working professionals prefer food items that are light and easy to digest, yet flavourful. Furthermore, the emerging trend of raw food has gained much acclaim over the recent years as these ingredients show quicker results in weight loss and fight chronic diseases.” Gagandeep Singh Sawhney, Executive C h ef, S h a n g r i - La H ot e l B e n g a l u r u , declares, “Indian cuisine is one of the few cuisines that offer a plethora of options for vegetarians. India is known for its diverse culture and is also diverse tastes when it comes to food within the Indian cuisine. Someone once rightly said, ‘Food landscape changes every 100 km in India'. Vegetarian food is nutritionally dense, high in complex carbohydrates and is essential for a complete meal. Apart from vegetarian food forming a significant part of the Indian cuisine, it is also very popular in Thai, Balinese, Mexican and Italian cuisines. Dishes like tacos with beans and salsa, Vegetable fajitas, quesadilla, Tempe Goreng, GadoGado, Som Tam et al. are examples. Dominic Gerard, Executive Sous Chef at The Leela Palace Bengaluru says
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C OV E R S TO R Y
Sapnil Kalkar
Aungshuman Chakraborty
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that vegetarianism has been a part of the Indian culture for ages. With the introduction of social media people are becoming more conscious of health and are trying various health diet plans and, with vegetarianism gaining popularity as a health option, more and more people are turning towards this cuisine. He adds, “In most Western countries vegetarianism is an evolving cuisine and has been popularised from late 2 0 t h ce nt u ry. S o m e of t h e p o p u l a r vegetarian dishes from International cuisine include Eggplant Parmigiana, Fr i cass e e of m u s h ro o m s , Ratato u i l l e Niçoise, Provencal vegetable Tarts, Sicilian Eggplant Caponata.” Sapnil Kalkar, General Manager, Howard Johnson by Wyndham Bengaluru Hebbal, however, states, “It would be incorrect to term that people are moving towards a vegetarian diet, I would rather say they are turning "flexitarian's"- meaning they choose to eat what suits them. With the modern sedentary lifestyle and the effects of over farming of animals for consumption, I feel the thought is to find a way out so that what is available from plants, fruits etc. can be used for consummation. Producing vegetarian food is more ecologically sustainable and it reduces damage to the environment. “Today, vegetarian food is part of probably every cuisine in the world and it has always been that way. The reason why Indian vegetarian food has clear edge above everyone else is due to the
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enormous variety of vegetables and ingredients available in the subcontinent followed by type of cuisines and recipes which have evolved over hundreds of centuries. This combination has provided us with a choice which, coupled with our intent, has given edge to Indian vegetarian cuisine in comparison to other foods.”
Preference It’s not unusual for vegans and vegetarians to be the butt of the joke and even to find themselves on the receiving end of vitriol for living by their beliefs. However, plantbased companies are carving out a niche in the meal kit and meal delivery space. International catering giant, Sodexo, recently worked with the Humane Society of the United States to develop 200 plantbased and plant-forward menu items for its corporate foodservice facilities and campus dining halls. So which is the age group that prefers vegetarian food which is making more F&B outlets introduce increasing number of vegetarian dishes in the menu? Aungshuman believes there is no age group as such. He feels, “It is more to do with the family culture and general beliefs of an individual. People opt for a vegetarian diet for different reasons but generally 40+ age people tend to reduce non-vegetarian intake for health reasons. The younger generation too have started t u r n i n g ve g eta r i a n ow i n g to c r u e l ty towards animals.” He adds that there are several reasons
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C OV E R S TO R Y
Dominic Gerard
Gagandeep Singh Sawhney
Neeraj Rawoot
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for people opting for vegetarian food. “Some of them are: Ve g eta b l es a re ty p i ca l l y l owe r i n saturated fat and higher in fiber, complex carbohydrates, and vitamins C and E. Th ey h e l p i n co n t ro l l i n g o b e s i ty, hypertension and cardiovascular diseases. They have more of healthy cholesterol. “Apart from the health benefits NGO’s like PETA are influencing people and are urging people to eat more of vegetarian food.” Dominic believes that the popularity of ve g eta r i a n fo o d d e p e n d s o n t h e demography and lifestyle of people in a particular place. He adds, “In general vegetarianism is preferred by people of the age 35 and above, most often when they realise it is time to watch their health more than anything else. “The reasons for more people becoming vegetarians globally can be summed up thus: • Care for the Environment • Health reasons • Cruelty to animals • Water Saving Neeraj avers that there is no particular age group which prefers to be vegetarian. It all depends on individual preferences. He adds, “For a large part of the world, vegetarianism is largely a matter of economics. Meat costs a lot more than, say beans or rice. The places where meat is not as expensive, people still choose to be vegetarian either because of individual preferences, religious beliefs or preventative health illness which is common amongst all. With nearly 38% of t h e p o p u l at i o n b e i n g ve g eta r i a n , India ranks top in the list of countries by vegetarianism rates.” Sapnil says, “To my surmise, choice of food is certainly determined by age as this
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has got to do a lot with cultural practices, religious beliefs and surroundings. Some of the additional benefits of vegetarianism he cites are: • Increased life span • Lower cholesterol levels • Lesser risk of obesity and heart attacks • Reduced risk of diabetes • Improved metabolism Gagandeep is more positive about the age group. He says, “Veganism is a choice made by people in an age range of 25-40 years.”
Varying Terms and Meanings Veganism has grown in two types of markets in India. The first is in cities where e nt re p re n e u rs h i p a n d e co - co n s c i o u s initiatives thrive, like Bangalore, Mumbai and Auroville. And the second is in areas with yoga and meditation retreats and ashrams, such as Goa, Rishikesh and Dharamshala. However there seem to be different terms and formats that people have given to vegetarianism. The result is that a layman is puzzled by different terms like vegetarian, vegan, being used for plant based diet by gourmets. People are also being dubbed as ovo vegetarians and pesco vegetarians. What exactly do these terms signify? Dominic declares, “Vegans are people w h o a bs ta i n f ro m a n i m a l o r a n i m a l byproducts, while Vegetarians do not consume meats, poultry or fish. However they still consume Diary and Diary based products.” He adds, “As mentioned earlier there are many types of vegetarians with only a few actually being complete vegetarians, two such types are the Ovo vegetarians and Pesco Vegetarians or Pescetarians
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C OV E R S TO R Y “ O v o Ve g e t a r i a n i s m re f e rs t o vegetarians who include egg and egg products in their diets, but may or may not include Diary and lactose based ingredients, though technically Ovo vegetarians do not include lactose in their diet. Pesco Vegetarianism or Pescetarianism refers to people who are vegetarians but include seafood in their diet. The belief is to avoid the cruelty to animals and save water at the same time not miss out protein supplements from seafood and the healthy fats.” Gagandeep is more explicit. He clarifies, “All vegans are vegetarians, but all vegetarians are not vegan. Ve g a n i s m i s a p ra ct i ce of e at i n g vegetarian food sans animal products but not limited to milk, ghee, butter, and
Recipes for Veg Food Avial
Servings: Ingredients: Carrot Beans Drumstick White pumpkin Snake gourd Raw banana Runner beans Yam Grated coconut Yoghurt Cumin seeds Green chili Curry leaves Coconut oil Turmeric powder Salt
04 50 gms 50 gms 30 gms 50 gms 50 gms 50 gms 50 gms 50 gms 80 gms 40 gms 5 gms 2 5 – 6 leaves 40 ml ½ tsp to taste
Method 1. Boil all the vegetables with turmeric and salt. 2. Make a coarse paste of chili, coconut, cumin seeds and curry leaves 3. Once the vegetables are boiled, retain the vegetables with some water in which the vegetables were boiled 4. Add the paste and beaten yoghurt in the boiled vegetables and cook for some time 5. Add salt and drizzle coconut oil from top and serve lukewarm. Aungshuman Chakraborty - Executive Chef, The Leela Mumbai
Sicilian Eggplant Caponata
cheese. Veganism is a philosophy with several distinctions like dietary vegan, environmental vegan, ethical vegan and monochromatic vegan to name a few. Ovo vegetarians are vegetarians who include eggs in their diet whereas Pes cata r i a n s a re p e o p l e w h o e at seafood but avoid meat and chicken.” Neeraj states, “Nowadays, being a vegetarian is a lifestyle practice. Different people follow different forms of vegetarianism. If intended to further differentiate the vegetarian group, it can be done on the consumption of either egg, diary or fish products in a vegetarian-like diet. So, when someone consumes egg but no diary p ro d u ct , t h ey a re te r m e d as ovo vegetarian. Whereas, the ones who
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Ingredients Italian eggplants cut (1 1/2 inch cubes) 300gms Olive oil 25 ml Yellow onion chopped 50 gms Garlic minced 15 gms Diced Peeled Tomatoes 300 gms Rd bell pepper diced 50 gms Green and black olives chopped 40 gms Capers 20 gms Salt to taste Black pepper to taste White Wine Vinegar 15 ml Sugar 5 gms
Method 1. Preheat the oven to 400F and line a baking sheet with aluminium foil. 2. Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands. 3. Roast the eggplants in the oven for 20 minutes. 4. Meanwhile, heat the remaining olive oil in a pan over medium heat. 5. Sauté onion and garlic until translucent. 6. Add in diced tomatoes and red bell
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peppers to onions and garlic. Cook for about ten minutes until they're cooked. Add white wine vinegar and adjust seasoning with sugar. 7. Add in cooked eggplant, chopped olives and capers. Cook for five minutes. 8. Season with salt and pepper. 9.Top with parsley and serve warm with crusty bread.
Eggplant Parmigiana
Ingredients Eggplants 750 gms Extra-virgin olive oil 50 ml Sea salt to taste Crushed black pepper to taste Yellow onion, finely chopped 50 gms Garlic Chopped 250 gms Tomato peeled 250 gms Tomato Paste 150 gms Chopped Basil 20 gms Balsamic vinegar 5 ml Chilli Flakes 2 gms Fresh Mozzarella cheese 150 gms Grated Parmesan cheese (about 1 cup) 50 gms Method 1. Preheat the oven to 250 °C with racks in the lower and upper thirds of the oven. 2. Slice the eggplant into ¼ inch Thickness lengthwise and arrange on the baking sheets evenly 3. Brush with olive oil and sprinkle salt and bakes in the oven for about 15 minutes 4. Meanwhile, to make the tomato sauce: 5. In a saucepan over medium heat, heat 2 tablespoons olive oil add the onion and a pinch of salt. Add the garlic and tomato paste. 6. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. 7. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. 8. Grease a Baking Dish with olive oil and layer the baked eggplant slices with the prepared tomato sauce, sliced fresh mozzarella and grated parmesan cheese in the same sequence till all the ingredients are used up 8. Bake on the lower rack, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
Malai Broccoli
Ingredients Broccoli Florets 1400 gms Salt to taste Lemon juice 20ml Mace Powder 8 gms
Dec-Jan ’20
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C OV E R S TO R Y eat dairy products but no egg, are termed as lacto-vegetarian. Additionally, in a vegetarian diet when someone consumes seafood, they are termed as pesco-vegetarians.” Aungshuman explains the differences in terms thus: People who are vegans don’t eat any animal, animal product or animal by-product. Vegetarians on the other hand, while not consuming meat are fine consuming animal products and by-products. Ovo vegetarians are people who include eggs in their diet but not dairy products and Pesco (not posco) vegetarian are people who include seafood in their meals.” Sapnil too differentiates in a similar manner. He adds, “Ovo vegetarians are known to consume vegetables, fruits, grains, pulses and only eggs and not
Nutmeg Powder 10 gms White Pepper powder 10 gms Cardamom Powder 2 gms De-seeded Green Chilli chopped 10 gms Mustard Oil 15 ml Fresh Cream 250gms Amul Cheese (Processed) 200 gms Ghee/butter 20gms Chat masala 2gms Method 1. Cut the Broccoli into even florettes, blanch in Salted water till 40% cooked 2. In a mixing bowl add Cream, Creamed Amul cheese, Mace powder, nutmeg powder, Cardamom powder, White pepper powder, chopped Green chilli and mustard oil to form a creamy marinade 3. Marinate the prepared Broccoli 4. Skewer and cook the broccoli in Tandoor (Clay oven) till well done by basting with ghee or butter at 220 °C 5. Remove from the skewer and sprinkle with chat masala and serve with mint chutney and lemon wedge along with some Laccha salad on the side.
Bhindi Do Piyaza
Ingredients: Ladyfinger /okra 500gms (cut into 1inch size) Onion Diced 100gms Tomato Diced 100gms Turmeric powder 5gms Red chilli powder 7gms Cumin seeds 5gms Garlic chopped 1tea spoon Green chilli chopped 1tea spoon Ginger chopped 1tea spoon Cooking oil 50ml Salt to taste Coriander leaves chopped 1table spoon Lemon juice 1no Chat masala a pinch any dairy products, meat, fish & poultry, whereas pesco vegetarians consume aquatarian animals fish and products to their diet apart from fruits, vegetables, legumes , grains & nuts.”
A passing Fad? A re p o r t b y t h e A g r i c u l t u re a n d Horticulture Development Board (AHDB), UK, claimed that vegans see ditching animal products as “a badge of identity” much like identifying...as a 'gym bro' or ‘craft beer nerd'. The report states that "By claiming their credentials as a vegan, young people believe this shows the world they are ethical, healthy and environmentally aware. They have taken to Instagram to follow vegan celebrities and lifestyle
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Method 1. Heat oil in a heavy bottomed pan and crackle cumin seeds. Add chopped garlic and sauté for a minute. 2. Add onions and toss well for few seconds. 3. Add lady finger and toss once to get all the ingredients in the pan together 4. Season with salt, turmeric powder,red chilli powder,chopped ginger,and chopped green chiliand toss well ensuring the spices don’t burn till the moisture from the vegetables are extracted. 5. the pan with a lid and allow it to cook in a slow flame. Stir gently once in a while. 6. When the lady finger is fully cooked add diced tomato, chopped coriander and chat masala and toss well transfer it on to a serve ware. 7. Serve hot as accompaniment.
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Chettinad Kai Kari Biryani
Ingredients India Gate Basmati Rice 500 gms Ghee 50gms Red Onion (Sliced) 300 gms Ginger Garlic paste 80 gms Potato cubes 100 gms Ooty beans 75 gms Carrots 75 gms Green Peas 75 gms Cauliflower 100 gms Soy chunks 50 gms Tomato sliced 80 gms (2 nos Bay leaf 1 gm(2 nos) Fennel Seeds 3 gms (Half a teaspoon) Mint leaves 20 gms Coriander Leaves 30 gms Green Chillies 25gms Curd 200 ml Cinnamon sticks 4 gms (2 ea 1” sticks Cardamom Green 3 gms (5 nos) Cloves 2 gms (6 nos) Star Anise 2 gms (1 no) Kalpasi 1 gm Lemon (For Juice) 1nos Salt to taste Method 1. Pick wash and soak rice in room temperature water for an hour. 2. String and cut beans into one inch long pieces, dice potatoes and carrots, cut florets of cauliflower. 3. Heat Ghee in a deep pan and add whole spices (Kalpasi, Anasi poo, Fennel seeds, cinnamon, cardamom green and cloves). 4. Add sliced red onion and slit green chilli and fry in moderate heat till golden brown. 5. Add ginger garlic paste and sauté for a few seconds 6. Add sliced tomatoes and sauté till the tomatoes mash up. 7. Add processed vegetables and soya chunks and sauté till the spices coat the vegetables 8. Add chopped mint and coriander leaves and sauté for a few seconds 9. Add curd and salt and simmer till it forms gravy. 10. Add one litre of hot water and simmer on a moderate heat till it comes to a boil 11. Drain the water from the soaked rice and add the rice to the gravy being careful not to stir too often (Which may cause the rice to break) 12. Cook till the rice starts to absorb the moisture and increase in volume 13. When the top does not have any more liquid add lemon juice stir once carefully and cover with a tight fitting lid 14. Place the pot over a preheated hot plate and allow cooking for about six to seven minutes (The steam can be seen to rush out from corners)
Dec-Jan ’20
Asia’s Biggest Hospitality and F&B Show After mega-successful Two Editions of India International Hospitality Expo that left the biggest names from the hospitality industry enthralled, IHE is all set for the third edition. Promising to be more focused on B2B meetings, this show shall continue to make hospitality and F&B industry a catalyst for the region’s economic growth. K N O W M O R E AT W W W . I H E X P O . C O M
India Exposition Mart Limited, Greater Noida, Delhi NCR
Dec-Jan ’20
8 5 0 + E x h i b i t o r s Hammer | 3 5 ,Food 0 0 &0 Beverage V i s i tBusiness o r s | Review 34,000 sqm. Space
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C OV E R S TO R Y bloggers such as [Fat] Gay Vegan and Deliciously Ella. In fact, the growth of veganism has partially been fuelled by the growth in Instagram. So what is veganism? Is it a movement or moment? Is it a passing fad or a developing trend? Neeraj avers that it is a passing fad. He adds, “Veganism has emerged as a popular trend from western countries, Eastern Europe and Israel. According to The Economics, 2019 is the year of the vegan. About 550 per cent of Google searches were done for veganism over the last five years. Health, climate c h a n g e, a n i m a l we l fa re i s d r i v i n g more people and brands to embrace a plant-based lifestyle. There are a lot of studies going on to depict the future of vegan lifestyle.” Dominic too is of a similar view. He says, “As much as it is gaining popularity at the present level, I believe
this would eventually be a fleeting fad. The growth in popularity owes its success to the social media which in itself, is time bound and will eventually fade out probably in a couple of years when other issues or new diet plans would be in focus and change the trend accordingly. Nevertheless at this juncture Vegan food has attracted a lot of attention and found itself in menus across the restaurants, be it stand alone or in hotels.” Aungshuman however, does not agree with the view that it is a passing fad. “In fact,” he claims, “it is gaining popularity each day. Vegan food items are becoming more accessible and there are a lot of alternative options available in the market today and this makes it easier for people to make the
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15. Remove from heat and allow to rest for about 15 to 20 minutes, the carry over cooking will ensure the rice is perfectly cooked and spices infused. 16. Carefully dish out the Biryani in required serve ware and serve along with Thayirpachadi garnished with chopped coriander. Dominic Gerard –Executive Sous Chef at The Leela Palace Bengaluru
Mathaniya Mirch Ka Paneer
Ingredients Paneer 1/2 kg Tomato 01 no Onion 01 no. Capsicum 01 no. For Marination Ingredients Cumin Seed 1/2 tbsp Coriander Seeds 1/2 tbsp. Cardamom 01 no. Green Cardamom 10 nos. Cloves 1/2 tbsp Black Pepper 1/2 tbsp Star Anise 02 nos Shahi Jeera 1/2 tsp Ginger-Garlic Paste 03 tbsp Turmeric Powder 02 tsp Chilli Powder 02 tsp Coriander Powder 02 tsp Salt to taste MathaniyaChilli Powder 02 tsp Chaat Masala 1/2 tsp Whisked Curd 100 gms Garam Masala 1/2 tsp Refined Oil 02 tbsp Lime 05 ml
Method: 1. Dry roast and pound cumin seeds, coriander seeds, brown cardamom, green cardamom, cloves, black pepper, star anise and shahi jeera in a mortar and pestle.
shift in their dietary preference.” Sapnil is also of a similar view. He declares, “Vegan food is certainly not a fleeting fad, it is a way of life which a lot of people are adapting after having practiced and followed for some time. A lot of celebrities endorse vegan diet and, yes, it has added to its glamour quotient, but it certainly here to stay and grow!” Gagandeep declares, “Veganism is a philosophy and a choice made by certain i n d i v i d u a l s fo r va r i o u s re as o n s a n d causes. Some of these causes are health, animal welfare, sustainable sourcing, and environmental footprint. Veganism extends beyond food and drink. For some, it becomes a way of life.”
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2. In a bowl add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, chilli powder, refined oil, coriander leaves, mint leaves, lime, chaat masala, green chilli, whisked curd and hara masala. Mix them all. For Grilling: In a tray spread some paneer cubes, julienne onion, capsicum and tomatoes. 1. Mix the masala in the tray. Marinate the paneer cubes. 2. Skewer the tikkas for roasting 3. Now keep the marinated paneer tikkas in the fridge for 45 minutes 4. Then grill the tikkas until cooked. Garnish: Garnish with mint chutney. Mr. Neeraj Rawoot, Executive Chef, Sofitel Mumbai BKC
Watermelon, Tomato Gelee and Sea Salt
Ingredients watermelon seedless 1 vine ripe tomatoes 12 chive batons 2 ounces sea salt flakes ¼ cup extra virgin olive oil 1 Tbsp Method 1. Cut watermelon into 1/2"/ 1 cm slices. 2. With a round cutter, cut 1"/ 2 cm discs of watermelon. 3. Cut the tomato in half. With a spoon gently scoop out the seed sack with the tomato gelee. Place tomato gelee on watermelon disc. 4. Garnish with chive baton sticking out of watermelon disc at 45 degree angle, sprinkle with sea salt at service. Drizzle plate with extra virgin oil Sapnil Kalkar, General Manager, Howard Johnson by Wyndham Bengaluru Hebbal
Conclusion Gen Z or those people born from about 1995-2007, are expected to make up 31% of the world’s population by 2021. They have deeply imbedded perceptions and beliefs about things related to planet friendliness. This generation believes that plant-based food is an ideal way of maintaining an eco-friendly atmosphere. Gen-Z’s championing of veganism is a phenomenon that knows no regional bounds or borders. Findings in the United States show that 60% of the Gen Z people are ready to base their diets on more “plant-forward foods”. Yes, there is little doubt that veganism is becoming the diet of the future. n
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BUSINESS
Interior Design Key to Success
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Hammer Food & Beverage Business Review
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Today, a person goes to a restaurant not merely to satiate his appetite but also for its ambience. A restaurant is no more about the cuisines and the chefs but also about its atmosphere and vibes. Interior decoration, besides good food and service, plays significant role, today, in attracting customers. The restaurant interior impacts customer psychology and the duration of their stay, which prompts them to order more or less. Ashok Malkani views the restaurant scenario and finds that the F&B outlets’ exteriors and interiors play a magnetic role in beguiling the customer to visit the place. Seating options, light, music and architecture, which constitute the restaurants’ décor, plays a big part in the success of the eating out place.
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l a n n i n g a n a p p et i z i n g m e n u d o es n ot necessarily ensure popularity of a restaurant. The looks of the F&B outlet also plays a significant role in the popularity of the place. While most of the entrepreneurs planning to start a restaurant, or even those who are already in the business, compete with others in terms of location, menu planning, prices and promotions, very little attention is paid to interior design for increasing clientele. They don’t seem to realise that restaurant interior design impacts customer psychology which not only prompts them to order more or less but also influences the duration of their stay in the restaurant. The general concept of the connoisseurs is that interiors affect the flow of the customers. Architecture and design are important for the success of a restaurant. Sunaina Manerker, General Manager- Grand Mercure Mysore, elicits, “Interior design & the ambience of the restaurant play a huge role in the customer flow in the current market where a new outlet emerges everyday with unique & modern interiors. Along with food, beverage & service, ambience is something a guest looks for in the social media age. The restaurant needs to look as good as the food. “The architecture & design are the first elements that catch the guest’s eye. The design consists of various accessories like – proper lights, tableware, napkins & table centerpiece. The guest can take a decision of dining in that particular restaurant just by looking at the décor & ambience. How do you convince the guest you serve great food if he has never dinned at your restaurant? The ambience helps you drive guests into your restaurant. Once he feels comfortable sitting in that particular restaurant & orders, it’s the food & service which make the restaurant a success.” Shail Barot, Director - Vie Hospitality, says, “Owning a restaurant and attracting customers not only requires good food
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Shail Barot
but also a well thought out interior design. They say you should not judge a book by its covers, but people do exactly that. The initial reason someone decides to enter your restaurant could be due to the fact it looks interesting as they walk by it. It is thus incredibly important to put in the time to choose an interior design that will make an impact on customers. After all, you want people to post about it on their social media handles and going back more than once.” He adds, “In order to attract customers for your restaurant, its interior design must be top notch to provide the experience that people crave. If your interior design is boring, the chances of a customer coming back will decrease, even if the food served is delicious.” Sapnil Kalkar- General Manager, Howard Johnson by Wyndham Bengaluru Hebbal, opines, “The design and architecture may not directly influence in the success of the restaurant, but will certainly add value to its success. A good design coupled with great service and quality will certainly lead to success.” He further says, “The interiors of any dining location may it be theme based or part of a large food court – set up of for that matter as an open air venue – all add to the entire dining experience. Since food is largely a sensory experience, the interiors which add to the ambience, increase your dining pleasure. This, in turn, increases the appeal of the restaurant resulting in the guests revisiting the place.”
Cuisine or Interiors?
Sunaina Manerker
Sapnil Kalkar
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Since the first thing that your customer notices as he/she walks in, the importance of interiors cannot be ignored. To stand out in an already overcrowded industry you have to provide not only good food but also several other things. So what, according to the industry, is more important – cuisine or interiors? Shail avers, “The two are actually linked to each other and both aspects are equally important towards the success of a restaurant. Interior design plays a big part in the customers’ behaviors, such as slowtempo music, dim lights, and warm colours, which invite customers to relax and linger, making them order a dessert, coffee, or an extra glass of wine post their meal. Your interior designing theme will decide your customer's mood, that mood will decide their selection of cuisine presented in your menu. The atmosphere and interior décor is just as important as the food.”
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Sunaina states, “When you consider a 5-star or luxury hotel, cuisine, service & décor are some of the things that cannot be ignored. Food is always the top priority for any restaurant but to pull the guest into the restaurant, ambience plays a major role. For a person having lower spending power wouldn’t give much importance to the décor but every now and then even he/she would like to dine at a fancy place.” Sapnil, however, is of the opinion that cuisine is the core of any dining experience “and that fact will rarely change. As far as my experience is concerned, I have never heard of a location where crowds have visited to see interiors and not paid attention to cuisine. Yes no one can debate that if the interiors are well done the feedback improves and adds to the experience.”
Basics of Interior Designing In this age of instagram, the interior design acts as a silent salesman for your outlet. Today, everyone wants to post where they have dined and if the images of your restaurant are pleasing to the eye it will entice their followers to your restaurant. So what are the basics that should be followed in designing the interiors to attract customers? Shail elaborates “There are several aspects to interior décor. Some of them are: Photo-friendly design – It is a well-known fact that we live in an era where people love to Instagram their food and social media is incredibly important. This popularity can be used to your advantage when considering the interior design of your restaurant. Think about your interior wisely, and consider if the setup and décor chosen will induce people to take photos of the restaurant. When one person posts a photo of your restaurant, all of their followers will see it, which in turn can influence others to visit the restaurant, thereby attracting customers. Setting the atmosphere – One of the reasons you choose a particular restaurant is due to the atmosphere it provides. Perhaps you enjoy the colours used, or simply the theme. A good restaurant atmosphere requires the appropriate tables, artwork, and centerpiece décor, among other design aspects to be fine-tuned and matching with the theme of the restaurant. This also means that the restaurant is well maintained and looked after. There isn’t even the slightest chance of pests due to neglecting the cleanliness. The unique little details – A one-of-a-
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BUSINESS kind restaurant is far more likely to attract a customer than one that looks like any others. Do not settle for ordinary and think out of the box with how you want your restaurant to look. The more unique you choose to be, the more people will appreciate and remember it in the future. Simply put, do not be afraid to experiment with your interior design. Location of elements - The location of all the elements, from circulation spaces, to seating areas to the bar, all contribute to the operations of a space. If people can’t get a drink or the food is stone-cold, then the space fails, and that affects the business. The general rule for space allotment is that the dining area takes up 60% of the space, while the kitchen, storage, and restrooms take up the remaining 40%. Spacing between tables should be enough to make it comfortable to move around. Diners need to be seen by the staff so that their needs can be attended to in the soonest possible time. This is an important consideration when balancing privacy and the openness of the layout.” Sapnil says, “No matter what the size of the restaurant is, some basics have to be kept in mind to ensure that intended
impression is created in the minds of guests. Some of the aspects that are vital in restaurant designing are: Entrance - no matter how large or small the location, the entrance will define the path forward. As they say- you never get a second chance to make a first impression. Waiting Area - this space will decide how we attend to our customers, while they are waiting for a seat or want to have a look at our menu. We can say this space defines the core of how we will provide for the services expected by our guests and has to be designed in a way that guests are comfortable waiting for their queries being answered. The Bar - they are the modern theatresadding to the “spirits “of your dining space. The design element of bar area has evolved and come a long way and, in some cases, occupy more importance then the kitchen of a restaurant. A well designed bar, with right effects, can elevate the look of the restaurant to a different level. Kitchen - the soul & heart- in today’s time, the kitchens have moved inside the restaurant and they have become the nerve center of attraction. Modern kitchens are part of restaurant design and add to
the ambience and design element of the restaurant Wash Rooms - they define the standard of any operation, a well-designed one is always appreciated and even if not spoken about. Dining Area - the mood setter- this area will define the entire visual experience. A WOW effect here and our guests remember it for a life time.” Sunaina says, “The first rule would be, décor should match the food you serve. For instance, La Uppu, a multi cuisine restaurant at Grand Mercure Mysore has elements from around the world. The restaurant also has various authentic local dishes & Mysore Thali. Thus it has a wall dedicated for local arts & elements which indicate the local culture. Other parts of the restaurant have, in complete contrast, have a very modern & different look, like the colours used in the interior & the international concept of Al Fresco dining area. “The second rule would be, décor should not overpower the food. The intention is to strengthen the sense of taste. When the colours of the restaurant are too strong, the visual sense becomes stronger & though the food might be great, the guest would not be able to taste the flavours completely.
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“The next rule is comfort. The guest needs to feel as comfortable as possible, not just through the ambience, lights, food & service but also ergonomically. The seating arrangements in the restaurant should definitely look good but should also be comfortable for the guest so that he/she feels like staying back longer & ordering more.”
Furniture and Accessories Since the objective of a restaurateur is that the guest should feel comfortable and linger longer it is necessary to pay attention to furniture and accessories too. Sapnil states, “A comfortable chair, table of right height and size, the lighting, lamp shades, installations, murals are part of the design aspect. One should keep in mind the comfort aspect first and then the design element. An odd size table, uncomfortable chair or any such aspect will certainly ruin the experience.” Sunaina too is of a similar view. She adds, “Comfortable furniture & accessories like table centerpieces, tableware & napkins have a significant impact on a guest’s perception of comfort at a restaurant. Our restaurants at Grand Mercure Mysore boast of different elements depending on the outlet. The Al Fresco dining area has a very relaxed furniture & look to it. Whereas the covered area of the restaurant has more of fine dining furniture & sofas. The poolside restaurant has very comfortable & relaxed furniture along with sunbeds for a much more casual experience” Shail avers, “A restaurant needs to be mindful and not pack tables into its dining area. When designing the floor plan of a restaurant on paper, a restaurateur may think you can fit a certain number of tables into the dining room. However, what
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works on paper doesn’t work as well in reality. Granted, having plenty of seats to accommodate customers is one of the main aims of a successful restaurant, but people’s comfort should be kept at the forefront. “An aspect that is often overlooked because it’s generally taken for granted, a restaurant’s furniture setup is something that should be taken into account because ultimately it forms part of a customer’s dining experience.”
Music and Aroma Sound and fragrance play a significant role in human psychology. Thus attention has also to be paid to music and the aroma. Sapnil states, “Aroma/smell add to the sensory experience and food being one of them, hence the pleasant aroma will lead to one’s feel good factor. Ideally the aroma/ smell should not be over powering otherwise it will interfere with the sensory notes of food, but a mild one or in some case citrus/ coffee will add to the experience of the area. Nowadays most of the places use electrical diffusers which are fixed on the walls/AHU’s or we still have the stick diffusers which can be placed in the corners of the location and they keep on spreading the aroma in the
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area. We currently use a tailor made aroma for our public areas and restaurant which derives its inferences from spices. “As far as music is concerned, it adds to the experience. The only factor to remember is that it should not be over powering unless, if the establishment is a pub/bar or music is essential part of the experience. Live music has been known to add value to the dining experience. At Howard Johnson by Wyndham Bengaluru Hebbal we play theme based music which adds value to our ambience and experience.” Sunaina declares, “Restaurant music not only lightens up the mood but also covers the noise from other tables. A fine dining restaurant will always have soft music playing. The genre of the music depends on the time of the day. Breakfast time generally has calming or uplifting music, lively music during lunch/ brunch or happy hours & a dynamic mix or jazz during dinner. This is the same format our restaurants at Grand Mercure Mysore follow. “Smell or scent of the restaurant has been identified as one of the subtle marketing tactics for increasing footfall in the outlet. Scent marketing has been used in various product outlets for promotion like perfume, cookie shops, candles etc. We have seen a similar usage of scent marketing in restaurants which has worked out well for creating brand identity. We are yet to start this technique in our restaurants.” Shail cautions, “Before you turn on that restaurant background music, familiarise yourself with the rules surrounding PPL license (Phonographic Performance Ltd.). You can’t just play your own playlist, turn on satellite radio, or even hire a live cover band. You may need to first pay licensing fees. Once this is done, the fun part begins: Planning the type of music. When you set a
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relaxing mood with soft restaurant background music, you’ll also increase guest satisfaction. Your restaurant background music should stay in the background if food is your main focus. “A study revealed that when music is too loud, guests can’t perceive sweetness and saltiness very well. Their overall enjoyment of eating and drinking is literally drowned out by too-loud restaurant background music. Music choice is a personal thing. But the best advice for restaurant background music is to ignore your personal tastes and play to the preferences of your guests. That way, they’ll be singing your praises while they order more. “Smell is the most primal of our five senses. The sense of smell is very closely linked to memory, probably more so than any of our other senses. There are smells that can change a person’s perspective of a room. Apple and cucumber scents, for example, make a room feel bigger and more airy. Barbecue smoke, on the other hand, makes a room stuffy and feel smaller than it actually is.”
Diverse Interiors It is believed that the clientele for different restaurants like fine dine, casual and QSRs differ, hence the concept of interiors for each of them has to be different It would depend on factors like your audience, your price range and the type of food that you intend to build your brand around. Shail elaborates, “Just as every artist finds a different path for each project, developing a restaurant concept is very personal to each restaurateur. While there’s never any clear cut strategy that works for everyone every time, there are a handful of basic guidelines you can use to keep you on track. Certain service styles are often accompanied by specific etiquette, such as dress code. Most importantly, you need to make sure that customers know what to expect when they arrive at your restaurant in order to help avoid awkwardness. “Your restaurant’s identity should be consistent and harmonious to create a comfortable atmosphere. Restaurant concept consistency is twofold: it needs to be cohesive, and it needs to remain constant. This means that all the different aspects of your establishment need to have some common thread. And once you’ve established a menu and style you’re happy with, it’s important to stick with it. While seasonal changes can be a great way to keep things fresh, the overall tone of your restaurant should stay the same, so that returning customers can know what to expect, give accurate recommendations to their friends, and enjoy the experience again and again.” Sunaina iterates, “Different type of restaurants need different formats of interior design. Though design plays a very important role either way, a fast food joint can’t look like a fine dine restaurant. It will drive your right customers away. A coffee shop should look more like a place where you hang out with friends, work on your laptop or just have casual coffee meetings & nothing formal; whereas fine dining restaurants are for families, business meetings and more formal occasions where you dress up for. A pub on the other hand has loud music & darker interiors.” Sapnil adds, “The design of the restaurant defines the kind of outlet it is- fine dine, QSR, casual. The design process will define the look and feel and hence it will be decide based on the kind of outlet we intend to open. Any mismatch here and our guests will misinterpret us. It is important that we finalise the details of designing during the conceptual stage, which will ensure that the look and feel of the establishment is in line with its offerings and position. n
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FEATURE
Food Trends of 2020 A Major Shift towards Healthy & Sustainable Food Practices! By Sharmila Chand
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n an age when the diner is very conscious of the food he consumes, the ingredients being used and the preparation methods in restaurant kitchens, the chefs’ focus will be on Healthier Food Trends in 2020. Their kitchens will see more of traditional simple superfoods, hyper local ingredients from organic farms, and a conscious shift towards sustainable, eco-friendly products. Let’s look at the emerging food trends to look out for in 2020:
away from home for long duration which in case of above menu shall be more than 5, is an important time wherein guest wants to have meals which can detox or can be healthy alternatives when away from home. The meal shall be consisting of incredibly delicious recipes, mostly plant based and gluten free, made using wholesome ingredients, and less than 400 calories a serving with occasional cheat day included.” He further adds, “Alongside, every month
Healthier Kitchens Ullas Arora, F&B Manager, Crowne Plaza New Delhi Mayur Vihar “Healthier Kitchens is a big focus for us in the Hospitality industry. As we believe “Hotels are home away from home”, hence it is a prime focus to modify the culinary practices with the ever evolving guest meal preferences. Earlier hotels used to have a couple of dishes here and there in the menu which used to be labelled as healthy, but now with the concept of Superfoods, Farm to Fork coming into picture, there are individual healthy menus along with dedicated sections in Buffet.” Elaborating on his forthcoming plans, he tells, “I as an F&B professional always look to create something new and exciting for guests. We intend to launch a 7 day dedicated Meal Plan for our long staying guests, special curated menus which can be started the moment guest wake up to the time you go to bed. The menu and the food shall be planned keeping the days schedule in mind. We understand staying
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“We always try to promote food festivals which have unique concepts other than popular and traditional cuisines. We are continuing in our quest for ingredients that are as traceable and sustainable as possible” Chef Siddharth Sankar Sarmah, Executive Chef, Holiday Inn New Delhi Mayur Vihar
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we focus on “what’s in season “and finding new tasty but simple ways to enjoy vibrant, colourful, seasonal fruits and vegetables. Our Mantra for Healthier Kitchen Delicious! Do-able! Powerful! so that guests can enjoy the meal to their satisfaction without craving for the regular food.” Sumit Sinha, Director of Food and Beverage, Crowne Plaza Today New Delhi Okhla “We were able to gauge the emerging trend of ‘Healthier Kitchens’ last year itself, owing to the evolved and mindful food preferences of our guests. Our chefs have curated a special Wellness Menu which consists of innovative and delectable healthy food items. Now, we shall try to take this menu one step further by incorporating regional flavours and influences. This year we shall focus on healthier alternatives to the ingredients used and cooking styles adopted in our kitchen. For example, instead of regular sweetening agents such as sugar and maple syrup, we would use alternates such as fruits, sweet potato, coconut and more. Food in our kitchen will only be cooked in seed oil/vegetable oil. Infact, for kids too, we are planning to create more nutritious and substantial menus.” Chef Ajay Markan, Corporate Chef, Cygnett Hotels and Resorts “Flours Other Than Wheat- Now a -days diners are aware of how overconsumption of wheat has lead to rise in health issues such as diabetes, hypertension, and obesity,
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FEATURE expensive storage necessities and serving the freshest fruits and vegetables from the local market or mandi.
among others. Traditional flours such as amaranth, nachni, corn flour, jowar, bajra have gained popularity because of their low glycemic index and additional nutritional benefits and we are exploring various preparations with these super flours. In the coming year, this demand is only expected to increase as people move towards traditional ways of combating their health problems.” Jayant Singh, Founder & Managing Partner of Treehouse Hotels and Resorts “A t T r e e h o u s e T h e P u g m a r k , Ranthambore and Treehouse Achrol Niwas, Jaipur we will be starting the concept of "pluck your own salad" at our hotels. Treehouse Club and Spa, Bhiwadi has been buying wheat from local farmers and processing it into flour required for our kitchens, giving our flatbreads a texture and flavour that is not available elsewhere. Treehouse Chail Vilas, Chail has tied up with local farmers for supply of the freshest of vegetables, farm to table. Farm visits for our guests to educate them about alternative farming techniques in hilly areas. At our business hotels in the cities, we strictly practice the policy of buying for the day, ‘just in time’, if you will, achieving least wastage of ingredients, cutting out carbon
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“As a part of our Food Safety program, vendors are given insights on various best practices and supported with audits to achieve the humane targets of doing best for the future generations. We have included sustainable food sourcing as a more prominent feature in the CSR policy, focussing on providing food and beverage options that are good for guests, team members, owners, planet and community. Ullas Arora, F&B Manager, Crowne Plaza New Delhi Mayur Vihar
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Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli At Sheraton Hyderabad Hotel Gachibowli, we make efforts to offer healthy and fresh F&B options to our guests, such as; Sugar Free Products – We are offering a large number of dishes which are sugarfree. Vegetarian Food - Going vegetarian is another trend that is gaining popularity. Guests are interested in different plantbased options that are now available for them. They are becoming aware about the amount of meat they consume and are making conscious decisions to cut it down. Hence, meat-plant blends have been introduced that offer the taste of meat while providing the nutritional benefits of plant-based foods. Local Grown Food - We use a lot of locally grown ingredients since it is fresh, easily available and suitable for the environment, while also giving more nutrition to the food prepared. Grandma’s Traditional Recipes - The simplest and easiest recipes, we follow various grandparent’s recipes that are
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FEATURE everyone’s favorite and are always full of nutrition. Nuts and Seeds - Being rich in calories and dense in fat, adding more nuts and seeds to dishes not only makes for a great healthy snack, but also prevents diabetes, reduces heart diseases, induces sleep, and gives shinier hair and even beautiful skin! Berries - Berries are known to reduce the effects of aging and are famous as they are rich in antioxidants. Thus, we add different types of berries like strawberries, raspberries, blueberries and even blackberries to our dishes.
Serious Emphasis on the Environment
“We pay lot of attention to the raw materials we source. We are also working towards zero waste. With the rise of vegetarianism, we are looking at alternate offerings as meat substitutes for adequate protein sources” Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli
Ullas Arora, F&B Manager, Crowne Plaza New Delhi Mayur Vihar “Hotel Chains and F&B professionals are committed to support Environment and at the same time educate vendors through the vendor training and Audit programs. Also, guest demand for sustainably sourced food has never been stronger. Guest coming to hotels is more aware, as earlier customers want to know more and more details about where food is coming from, and from this make a judgement about its quality. The origin and sustainability of food is of growing importance in the modern world, so being transparent about the contents of your products is vital.” Sumit Sinha, Director of Food and Beverage, Crowne Plaza Today New Delhi Okhla “It is not just the healthy conscious people, who read food labels or enquire about the ‘what goes into the dish’ before ordering food. Modern guest want to learn about the journey of production right from farm to table in order to ensure that they know what they eat and how their choices are affecting environment at a larger level.”
“We are exploring traditional grains such as amaranth, nachni, jowar, bajra to be increasingly used in our kitchens. We expect to see the demand of our lost grains in the coming year as diners realize their worth for promoting health and wellbeing” Chef Ajay Markan, Corporate Chef, Cygnett Hotels and Resorts
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Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli “All the industrial kitchens today are mainly concerned about the raw materials that they source. They thoroughly check the supplier stores and the resources they get their raw materials from to ensure a smooth and safe process. Hotels using local seafood have a list of responsible and safe seafood items that can be used in their kitchens.” Jayant Singh, Founder & Managing Partner of Treehouse Hotels and Resorts “We love supporting local farmers who show a lot of promise in the sense of
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adopting organic farming and alternative farming techniques that are not detrimental to the health of the soil and nature. To this end, we procure most of the produce for our Chail property form farmers who are sensitive to the fact that water is scarce in the hills and have adopted farming techniques that reduce water usage drastically. Apart from purchasing supplies from them, we plan to introduce tours for our guests to understand and appreciate these novel techniques and the little battles these farmers are waging against climate change in a quaint place such as Chail, hopefully motivating them to do their bit. For a value-based hotel chain, we are proud to claim that we support the local community by employing and procuring our needs from them.”
Sustainability is the Buzzword Ullas Arora, F&B Manager, Crowne Plaza New Delhi Mayur Vihar “Not only Food, the entire ecosystem has been evolved, we are using chemicals which are eco-friendly yet effective. We understand strong corrosive chemicals are no good. Instead, they cause heavy wear and tear of equipments, increase load of non-biodegradable chemicals on land, water and air alike, harm ecosystem smooth functioning and Health & safety risk to user. Eco friendly cleaning solutions help us ensure sustainable program at low cost with high performance. In market and in our industry, the use of disinfectants is rampant. This is leading to adaptation/resistance of microbial world to the disinfectants and making its use ineffective on longer run and thus non sustainable. In this aspect too, we are equally sensible towards this sustainability factor of the program and thus use right chemicals at right dose and where ever possible use bio/plants extract based biodegradable disinfectants. We use chemicals that help us use less water. Second water from kitchen is treated and is used in various areas post recycling like cooling tower, Irrigation and Horticulture purposes. That helps save lot of water going waste.” Sumit Sinha, Director of Food and Beverage, Crowne Plaza Today New Delhi Okhla In simple terms, sustainability means that the food is safe and healthy. We follow three basic rulesFocus on health of our guests- By
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FEATURE
“We encourage Zero Waste Cooking in our Kitchen. Our aim to make sure that discarded products can be used in new sustainable and creative ways to elevate every day dishes and delicacies. We have also set up a bio methanation plant to convert waste food into bio gas, which can be used as fuel as well as manure in gardening purposes.” Sumit Sinha, Director of Food and Beverage, Crowne Plaza Today New Delhi Okhla
offering portion controls, natural ingredients and using nutrient preserving cooking techniques. This examples include – seasonal items in all cyclic menu, homemade relishes, jams and pickles, gluten free options, reduced additives, natural sweeteners in beverages, organic produces etc. Fo c u s o n s u s t a i n a b l e p ra ct i c e s Creating a healthy planet by incorporating sustainable practices such as farm to fork concepts, planting on property gardens, recycling programs and eco friendly packaging. Focus on mobilising communities- We source from local suppliers, actively support farmer’s markets as well as community events. Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli I n o rd e r to s ave a n d s u s ta i n o u r environment, chefs essentially focus on using several locally grown ingredients and plan their menus based on this. Using biodegradable washing and cleaning products, separating the dry and wet waste, and also giving a variety of options in vegetarian food like we do in meat and seafood; goes a long way!
“Treehouse Club and Spa, Bhiwadi has been buying wheat from local farmers and processing it into flour required for our kitchens, giving our flatbreads a texture and flavour that is not available elsewhere. Treehouse Chail Vilas, Chail has tied up with local farmers for supply of the freshest of vegetables, farm to table.” Jayant Singh, Founder & Managing Partner of Treehouse Hotels and Resorts
Part of Lcomps Group Plot no. 182/63, Industrial Area Phase 1. Chandigarh (UT)- 160002 Contact no. 0172-4043645 Email: info@europeanfoods.in | www.europeanfoods.in Delhi Office: 809-A, 8th Floor, International Trade Tower, Nehru Place, New Delhi- 110019(India) | Phone: +91 7341112004 Bengaluru Office: Shed No. 40, 60 Feed Road, J.C. Nagar Main Road, Kuruubarhalli, Mahalakshmipuram | Bengaluru 560086 (India) | Phone: +91 8792636665, 9686576677 Chennai Office: New No. 04, Old No. 20, Selvarangarajan St, Velachery Road, Saidapet, Chennai 600015 (India) | Phone: +91 9940291114, 7341112013, +91 6283711913 Mumbai Office: 244-245, Master Mind 1, Royal Palms, Aarey Milk Colony, Goregaon East, Mumbai 400065 (India) | Phone: +91 7341112041
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AGRI
M
The Delicious Syrup of Substance
aple syrup is definitely a product of Mother Nature and it has a very unique profile. It is a syrup, which is generally prepared from the xylem sap of sugar maple, red maple, or black maple trees. Although preparing this syrup from other maple species is also being done. Maple syrup is a 100 percent natural sweetener. It is perhaps the healthiest sweetener you can get and it tastes absolutely great. Maple sap (comprising 98 percent water, 2 percent natural sugar and minerals) is extracted with a tap from the maple trees, mainly in Canada and North-eastern America (80 percent of the global production of maple syrup comes from the province of QuĂŠbec in Canada ) at the beginning of spring (midMarch to end of April). The combination of freezing nights and warmer days triggers a chemical reaction that pushes the maple sap from the roots up into the core of the maple tree. Then, after maple sap is extracted, by a heating and boiling process, the water is evaporated
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from the sap and then the remaining thick sugary syrup is filtered. Result is the pure maple syrup that is savoured across the globe. The legend says that the native Americans were the first to recognise maple sap as a source of energy and nutrition. The maple syrup is infused with a unique flavour but the chemistry behind this flavour is still wrapped in enigma.
Healthy Option Th e h e a l t h b e n ef i ts of m a p l e sy r u p a re renowned. It has 54 disease-fighting antioxidants which together contains anti-cancer, anti-inflammatory and anti-diabetes properties. It has polyphenols that can help in keeping blood sugar levels in check. 100 percent pure maple syrup has sweetness of sugar without
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the side effects. It is spruced with vitamins and nutrients, and is gluten free. Interestingly, compared to the other sweeteners like honey, cane sugar, corn syrup or table syrup, maple syrup always contains a higher rate of natural benefits. For example, 60 ml of maple syrup contains 160 mg of potassium and 56 mg of calcium when 60 ml of honey contains 45 mg of potassium and 3 mg of calcium. Maple syrup contains also manganese, riboflavin and zinc. And it is lighter on calories than your average sweetener.
Grading Th e m a p l e sy r u p ca n b e differentiated by several grades. Maple syrup is graded as Light, Medium, Amber and Dark, depending at which crop stage the sap is extracted. The earlier stages provide lighter and more subtle
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AGRI taste of maple syrup and the later ones are darker syrup with more pronounced taste because of the presence of more nutrients in the soil in the preparation of the later stage maple syrup versions. The darker version of maple syrups which are endowed with a comparatively stronger maple flavour are generally used for baking or in recipes, while the lighter version of maple syrups are generally used directly as syrups.
Applications What makes the maple syrup an incredible product is its extremely wide range of possible applications in the food & beverage industry. Especially, in the bakery industry, it has numerous uses. It can be used in cookies, muffins, cakes, pies, bread, icing, butter cream, topping, glaze, pastries, meringue, macaroons, biscuits, etc. Maple syrup is often savoured with pancakes, waffles, oatmeal and porridge. It is not only used as a sweetener but also as a flavouring agent and as an ingredient in baking. Maple syrup also has wide applications in the dairy industry as a top or / and bottom topping in yogurt, in ice cream, gelato, sorbet, or as a topping for frozen desserts. The role of maple syrup in the confectionery industry also cannot be
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discounted. It is used in fudge, fondant, chocolate, truffles, dried crystallised fruit, in jams, granola bars, muesli, spread, nut mix, dried fruits, etc. Maple fondant or chocolate maple syrup can be delectable options to explore. Maple syrup also has applications in alcoholic beverages, meat, fish and sea food and even in the cosmetics industry. Besides myriad health benefits and
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applications across industries along with great taste, maple syrup is endowed with a long shelf life, which varies from 24 months in plastic jars to 48 months in glass bottles. However, it should be stored in a fridge once opened. It would gladden the hearts of many bakery industry professionals in India to know that maple syrup is now available in India.
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SEAFOOD
A Mollusc and a Delicacy A
n u m b e r of fa m i l i es of s a l t water bivalve molluscs which reside in sea or brackish water bodies are clubbed together under the term oyster. Some kinds of oysters are fit for human consumption. The edible oysters are cooked or eaten raw. However, enjoying raw oyster is a highly acquired taste. Lemon juice, cocktail or hot sauce are the right accompaniments to the raw oyster. The meat inside the oyster shell is the edible part of the oyster. The edible oysters mainly belong to the genera Ostrea, Crassostrea, Ostreola, and Saccostrea. Pacific oyster, Belon oyster and Sydney Rock oyster are some of the important edible oysters. The Pacific oyster is presently the most widely grown bivalve around the world. A cluster of oysters is commonly called an oyster bed or an oyster reef.
Background
oyster shells and nooks between these shells. Oysters are also beneficial for the environment. These molluscs intake nitrogenco nta i n i n g co m p o u n d s , p h o s p h ates , plankton, detritus, bacteria, and dissolved organic matter, and whatever of these is not used for the oysters’ growth is ejected as solid waste pellets, which decompose into the atmosphere as nitrogen. Thus water gets freed from the negative influences of the above-mentioned organic and inorganic substances. Succinctly, oyster acts as a water filter of sorts.
Then and Now The consumption of oysters dates to prehistory. In Japan, the cultivation of oysters could be traced to at least 2000 BC. The oyster farming in the UK can also be traced to the Roman era. In Italian peninsula, oyster farming was practiced by the ancient
Oysters are protandric; during their first year they spawn as males by releasing sperm and over the next two or three years they spawn as females, releasing eggs. Oysters generally attain maturity in one year. Another singular feature of oysters is that they can act as habitat for several marine species. A number of tiny creatures can and do live on the hard surfaces of
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Romans during the 1st century BC. Sergius Orata, a merchant from the ancient Rome, is considered the first important merchant and cultivator of this seafood delicacy. Here it deserves a mention that during the 19th century, oyster beds in New York Harbor were the largest source of oysters across our blue planet. Cancale, a seaside resort of France, is well-known for its oysters. However, in France too most of the oyster consumers are occasional consumers of this sea food, as oyster today is perceived as a highly priced delicacy. B u t i t w a s n o t a l w a y s s o . Fo r example, during the 18th and the early 19th century, oysters were in plenty and very much affordable. Then they were primarily consumed by the working class population. But now oysters are scarce, which accounts for their high price. The causes for decline in oyster population can be attributed to overfishing, diseases and widespread pollution. Nowadays the presence of oysters is most abundant along the Atlantic coasts and in the Gulf of Mexico in North America. They are generally found in bays, estuaries and tidal creeks. Oysters can live in a wide variety of temperatures, salinity and sediment concentrations. Japan and Australia also has large beds of edible oysters. France heads oyster production
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among the European countries.
Oysters for Humankind For oyster farming, the temperature and salinity of the water are controlled or monitored, so as to facilitate spawning and fertilisation, and also to speed the rate of maturation of oysters. Oysters can be harvested by collecting the oysters from the oyster beds. In shallow waters, they can be collected by hand or through smaller rakes. In slightly deeper water, rakes with long handle and oyster tongs are used to reach the oyster beds. Divers can also be inducted to collect oysters, and in some areas scallop dredge is also employed to gather oysters.
Culinary Applications Oysters can be put to several culinary uses. Oysters can be had raw, fried, grilled or can be enjoyed in a stew. Oyster curry is also a delicacy, which can be enjoyed even by those whose culinary preferences are confined to only Indian dishes. Oyster stout is a beer which is suited to be partaken with oysters. Sometimes oysters are also used in the brewing process of stout. The first known brewery to use oysters as part of the brewing process of stout was Hammerton Brewery in London, UK. That was in late 1938. Oysters play a vital role in French cuisine. France tops the list of countries of the Europe in terms of consumption of oysters. Oyster ice cream, which is savoury in taste, can also be treated as a delicacy among many globalised Indians, with frequent exposure to overseas travel. The high-end food service outlets in India can feature this unique ice-cream in their menus more vigourously. In Taiwan and many other parts of Asia, one can find oyster omelette. Oyster omelette is an omelette with fillings comprising primarily small oysters. Oyster sauce is used as a condiment. It is also apt for flavouring meat and vegetables. In cashew chicken and Hainanese chicken rice, oyster sauce can play an important role. Crab in oyster sauce is a delicacy which is rampantly enjoyed in China, Singapore, Indonesia and the Philippines.
Health Benefits Oysters have a reputation for being a great aphrodisiac, and what is interesting is that this popular belief is supported by scientific basis. The amino acid content in oysters is believed to ignite the sex hormones. They are also rich in protein, vitamin C, vitamin D, vitamin B12, and zinc, selenium and iron. Especially, the zinc content in oysters is amazing. A single serving of oysters has 1500 percent of the daily requirements of zinc for the human body. Oysters are richly endowed with phosphorus, potassium, and sodium too. Oysters also facilitate in weight loss. Besides being rich in nutrients, oysters are low in calories. A serving of oyster has nearly half the calories as compared to an equal serving size of chicken. Thus intake of oysters facilitates losing weight. Oysters also give an impetus to metabolic activity, improve immunity and increase bone strength. n
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dairy
True Blue Cheese
A
n c i e nt w i s d o m b e h i n d c h e es e making has never failed to amaze the modern consumers. Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops a distinctive blue flavour. Blue cheese is one such wonder, edible in the concentrated milk segment. The distinctiveness of blue cheese lies in its strong aroma. Some like the flavour and eat it whenever they get a chance. Some call it pungent and gradually acquire the taste for this protein rich coagulated milk. The fame of blue cheese has withstood the test of time. But there is good news for cheese lovers who like the aroma less aggressive. Stilton, one of the popular
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varieties of blue cheese, comes with a less aggressive aroma as compared to Roquefort and Gorgonzola, the two other equally popular varieties of blue cheese. Although some form of penicillium mold culture is added in the process, different varieties of blue cheeses come with their own unique blend. The European Commission has conferred a few cheeses ‘Protected Designation of Origin Status.’ Whil e chees es produced only in the counties of Derbyshire, Leicestershire and
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Nottinghamshire of Great Britain can be sold under the name Stilton, Roquefort and Gorgonzola are produced only in France and Italy respectively. The mold spores leave seams of grayish blue, blue or green blue spots over the cheese. Blue cheeses can be eaten with all kinds of food, such as starter, soups, salads, quiches, main dishes, side dishes, sweets and sweet red and white wines. It also goes well with crackers, crusty bread, or potato puree. It is even not very uncommon to see people relishing blue cheese on its own. But for that to happen, one has to develop the taste for it. For preparing Stilton cheese, some acid forming bacteria, a milk clotting agent such as rennet and ‘penicillium roqueforti’ are added in pasteurised milk that are fed into an open vat. After the whey is removed and the curd drained next night, it is milled and salted in blocks. The curd is then fed into cylindrical sized moulds, which are then put on boards for natural drainage. The open flaky texture of the cheese is formed during these 5-6 days of natural drainage. The Stilton cheese is ripened for
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dairy about five weeks at controlled temperature and humidity, after removing the cylindrical moulds. The blue veins appear in the ripened cheeses as air penetrates the pierced cheeses for the first time. While each cheese requires around 11 kg of curd, after two and half months when the cheese is readied to be sold, the cheese weighs around 8 kg. Gorgonzola, believed to be the oldest of the blue cheeses, is made in the Piedmont and Lombardy regions of Italy from unskimmed cow milk. The name Gorgonzola comes from a small town near Milan by the same name. It takes around three to four months of ageing at low temperature before the cheese becomes ready for consumption. Metal rods are inserted into the cheese during the process for air to pass that creates the blue veining. Roquefort cheese is prepared in the Roquefort region of France. The preparation process starts with the collection of ewe milk in large quantities, which are farmed in traditional manner. Milk is poured into the vat only after heating it at around 320 C. The milk is transformed into curd with
the addition of ‘Penicillium rocqueforti’ and rennet. Rennet facilitates clotting of the milk. The curd is then sliced into small cubes before putting them into moulds. The cheese is then adequately drained and salted before it comes out with its characteristic green vein. To store this premium cheese properly, it needs to be kept at the bottom of the fridge at 5-100 C. Ideally, the Roquefort cheese needs to be
brought out from the refrigerator at least 30 minutes before consumption. However, the intense aroma of the cheese manifests only after an hour. To keep the creamy characteristic of the blue cheese for a longer duration of time, one always needs to check the expiry date and handle it with care. In the Indian market, blue cheese is yet to realise its full potential. Although a few retail chains have lately shown interest in this flavoured variety of cheese, its popularity is restricted to the high end consumers of star rated hotels and restaurants. The origin of Blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese. Blue cheese tastes best when served with crackers, pears, raisins, fruit bread and walnuts. Crumble the cheese and melt it into sour cream, plain yoghurt or mayonnaise as a dressing. n
FOOD CONCEPTS AND TASTE FAST FOOD - RESTAURANT DESIGNING & CONSULTANCY
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BAKERY
Bakery Trends for 2020
The well known bakery chefs voice their opinion on the key bakery trends that will rule in 2020. From innovative, vegan and healthy offerings, the buzzword is going to be ‘sustainable solutions’. Well, the forthcoming year will see a dynamic approach by bakery experts as they are ready to come out of their “comfort zone” and present unique concepts and ideas. Ideas which have a story to tell, ideas which create a sensation in the social world and ideas which keep pace with the modern sustainable environment going strong. By Sharmila Chand
Top 5 Bakery Trends to watch out for in 2020 Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla You are what you eat! - Keeping this in mind, the dessert trends in the year 2020 will revolve around the changing lifestyle of our guests, especially millennial. Less Sugar, Less Guilt - Mindful eating would be the new mantra for the people, hence our regular sweetening agents such as sugar and maple syrup would find alternates in the form of alternative ingredients such as fruits, sweet potato, coconut and many more. Greater Transparency - The guests will definitely seek a greater level of transparency from the brands they would make a purchase. They would want to learn about the journey of production right from farm to table in order to ensure that they know what they eat and how their choices are affecting environment at a larger level.
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Year of Experiments - Last year was all about desserts with a hint of nostalgia. 2020 will all be about never heard before concepts and super instagram worthy creations. Get ready for vegan ice creams, nude cakes, alcohol infused sweets, pandan scented desserts, Asian flavoured delicacies and much more! Wedding Bakery - DIY dessert kiosks, hot chocolate & churros stations, Macaron and Cup Cake Towers, 3D Cakes, Ornamental designs, alcohol infused bites and what not? Wedding Bakery counters would be totally an instagram affair this year. Asian Flavours - From the last two years, Matcha has ruled the scene when it comes to Asian desserts. This year will witness a rise in experimentation with Asian ingredients such as glutinous rice, red beans, mocha, pandan and much more. Chef Nayindra Chetry, Pastry Chef,
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Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Crafty - Consumers crave for innovation; I personally believe that craft is art that helps you bring your idea to life. The most important aspect for me is when you put something in such a way that it stands out with its uniqueness, but at the same time maintains its original taste. Freshness - Freshness defines the consumer’s perception of quality, scent, baking time, short self- life, looks and crunchiness. Each of these plays a key role in determining products freshness. For this, consumers make use of all their senses smell, sight and touch all at the same time. Et h i ca l fo o d c h o i ce - Co n s u m e rs increasingly want to make ethical food choices, because it is believed that, “You are what you eat”. They also believe that food shouldn’t just be for themselves, but also for the planet and for the future generations all
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BAKERY “Consumers are happy to pay a premium price for baked goods that meet or exceed their expectations. One of the values that justifies a higher price is craft: food with a human touch that showcases the artisan’s love for the product”
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Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center together. Taste - Be it buying a loaf of bread, a pastry or even a chocolate, taste is a very important factor for the consumers. Customers like both traditional & exotic flavours that contribute to their tasting experience. The textures in particular, have become a key component here. Fusion Food - Craft is all about food with a human touch that showcases their love for the product and craft, while also sharing their heritage & traditions. The products that are available in the market are also modified with the same local ingredients, to give a larger variety for the customers. This too adds to their shopping experience, making it even more visually appealing and tasty. Chef Joginder Singh, Executive Pastry Chef at Conrad Pune Pink Chocolate (Ruby Chocolate) - The arrival of the ruby chocolate KitKat is giving a new way to get creative with the pastries and desserts. This pink chocolate is said to be less sweet than milk and has a kick of berry flavour. Even better, it’s pretty in pink! Cakes with Edible Art - Cakes with hand-painted designs are also becoming quite the hit. Now we acknowledge that this might just need a little more talent and greater attention to detail. After all, hand-painted cakes are absolutely unique and no two will ever be exactly the same! New Flours - Alternative flours have become more mainstream as more people try trendy diets that reject wheat flour like going gluten free or paleo, and as consumers try to “boost their bake” with more protein and fiber. There will be more interesting fruit and vegetable flours. Healthy Desserts - Gluten-free desserts are the riot today across the world with an increasing number of people turning to diets. So, whether it is dairy-free desserts or sorbets, people are quite conscious of the gluten levels that they are consuming. Also, keto baking is making space in baking trends. While making keto bread or other baked recipes, the wheat is substituted with ingredients that are low in carbohydrates. Reinvented Classics - Will see a shift towards “back to basics” style baking, where prioritizing high quality ingredients is more important than fussy, multi-step recipes. It’s about letting simple cakes, loaves and muffins speak for themselves as bakers develop a greater appreciation of the flavour and texture that come with choosing high quality ingredients. Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Visual Appeal - Due to rising use of social media globally, it has
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BAKERY
“New flavours with natural ingredients are a call of the times. Bakeries should offer uniquely flavoured products that cater to the latest consumer tastes and food trends. Use ingredients such as carrot, beetroot or spinach as they appeal to consumer’s demand for food with greater health benefits” Chef Joginder Singh, Executive Pastry Chef at Conrad Pune
“I would like to see traditional bakery products with a modern twist that are infused and combined with unique flavours. More important, a crucial point for the upcoming year is controlling and management of waste by reusing bakery products to curate other products. For example, croissants prepared the previous day can be reused the following day in making bread pudding” Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace
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become mandatory for bakery products to focus on appearance and plating in addition to the overall taste. It is very essential from the business perspective as well as social marketing of the bakery product. New Flours - In my opinion, there should be an introduction of different flours made from ancient grains to the bakery. There are a few rising stars in the mix too - from fruit and vegetable flours like cauliflower, coconut and banana to a wide variety of nut and seed blends. Innovative Sweeteners - Bakers can look beyond the standard sweeteners of sugar, stevia, maple syrup, and honey and explore other sources like pomegranate, monk fruit, dates and coconut. Heritage Narrative - Bakery products should have a traditional influence that highlights the chef’s culture and relate to a story behind every product. Infusions - There should be more of hybrid flavours and infusion with the traditional bakery product to give it a modern touch, for example, flavors can be infused using herbs, flowers, different types of teas, coffees and various spices.
Key Focus Areas in Bakery for 2020 Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla My three focus areas would be: Creating healthier recipes right from the ingredients to the sweetening and dressing agents used. Innovation with the desserts not only in terms of ingredients but also presentation. We want to create instagram worthy desserts which has a ‘love at first sight’ appeal. Experiments with Asian flavours and create some ‘Super’ Desserts for our guests which will be novel to taste as well. Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Healthy Food - Food plays a really important role in terms of energy and health. As consumers constantly strive towards a healthier lifestyle, food is becoming more and more important today. Consumers across the world are placing more and more importance on what they eat. Along with this, their expectations towards their health and the food they consume just keeps growing. Crafty Food - Consumers are happy to pay a premium price for baked goods that meet or exceed their expectations. One of the values that justifies a higher price is craft: food with a human touch that showcases the artisan’s
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love for the product. Know Customer needs - Investing heavily in detailed consumer insights can help business-to-business companies become even more successful. If you want to innovate and differentiate yourself in the market, there is nothing more important than understanding consumer trends and the evolution of consumer behavior. Chef Joginder Singh, Executive Pastry Chef at Conrad Pune Focus on nutrition and healthy Bakery products - People are trying to live healthier lives, and this is having a huge impact throughout the entire food industry. Given this trend, baked foods should be one of the most challenged segments of the bakery market, since many of common ingredients used in these items are being avoided by healthconscious consumers wary of carbohydrates and sugar. The bread category is a great example of this trend. Consumers are moving away from traditional packaged leavened white bread. Also people are looking for gluten free, lactose free options. Continued growth for vegan options - The number of vegan dishes appearing on menus increased with the trend set to rise further in next year. Vegan dishes have started to appear across all meal times for both savoury and sweet options. Design your own bread - A new bakery concept in which consumers can design their own perfect bread by choosing their favourite dough-mix or adding extra ingredients like nuts, fruits or herbs. The baker then bakes this, so the customer can take home his very own freshly baked bread. Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Tailor-made breads and desserts - customized breads and desserts according to customer’s dietary requirements and taste preferences, especially in cases of gluten free, diary free and vegan. Healthy bakery products- focus on products using healthy alternatives to regular refined flour and other low fat options. Presentation and appeal- every product should be appealing to the eye, and I would recommend the use of natural and organic coloring using fruits and nuts to do so.
What would be more visible in Bakery in 2020 Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla I would personally want to recreate
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BAKERY nuts and seed blends. These ‘super’ flours will add great amount of fiber and protein to the baked desserts. Hopefully, others will experiment with alternative ingredients too.
“We should develop innovative concepts in desserts not only in terms of ingredients but also presentation. We want to create instagram worthy desserts which have a ‘love at first sight’ appeal” Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla quintessential and iconic recipes with new flours. This would be unique as well as adventurous at the same time. I am very excited to try fruit and vegetable flours cauliflower, banana, coconut along with
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Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Educate consumers - There are some consumers who lack the fact-based knowledge that they need to make good food choices. Limited consumer knowledge combined with a pessimistic outlook on the future and a rise of non-experts spreading their opinion on how to live healthy, makes consumers susceptible to food myths. These myths can become so big that they have the power to make or break a product, brand or even a category. Therefore, it’s absolutely necessary to educate the public on the true benefits of our industry’s gems.
To Conclude Overall, it is important for the players to look for healthy, innovative, ‘out of the box’ bakery offerings. The interplay of these factors will ensure the industry at large to sustain the growth momentum in 2020. Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla 2020 will be known for mindful eating and
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healthier choices. So, nutty grain based desserts, miniature samplers, desserts made with natural ingredients will rule the charts. Wedding Bakery stations would see lot of innovations with concepts such as DIY stations, macaron towers, ornamental cakes, hot chocolate kiosks, miniatures bites, healthy parfaits, alcohol infused recipes and much more. Similarly, the trends that will witness an exit would be –Desserts with artificial colours, sugar and maple syrup based offerings and the regular three tier wedding cakes. Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Nowadays, people really want to live a healthier life. Thus, food like cream cakes, butter cream cakes, and many such fatty products and artificial food colour will be out. The main focus of the customers will then be healthy, tasty, and flavourful food. Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace I feel due to the ever growing progress of technology and innovative cooking methods, old style baking would be out, therefore bringing in more alternatives and new trends in recipes.
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beverage
Growing Love for Wines C
hanging tastes of Indians in their drinking preferences has resulted in changing fortunes of the Indian wine industry. The indigenous wine industry is seeing a constant growth in demand in the country. One of the reasons for the increased wine consumption in India during the recent years is perhaps due to reports of wine being good for your health. The consumption of wines in India is quite low by global standards. The annual per capita consumption of wines in India is only 11 milliliters, which is 8000 times less than that of France. In European countries, the annual per capita consumption of wines generally varies between 8-55 litres. India’s pathetic wine consumption levels is strange, considering the fact that the history of viticulture in the geography of the Indian sub-continent can be traced to the Indus Valley Civilisation (3300-1300 BC). Probably our successive governments’ by and large pseudo moralistic anti-alcohol stance during the post-independence to pre-liberalisation years had something to do with it, as was the general public opinion of India during the pre-liberasation times, which was against alcohol consumption . But they are not the sole reason for the low sales of wines in India. One can see that the consumption of beer and whisky was and is much more in India,
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than that of wines. The Indian alcoholic beverages market is dominated by whisky, rum, brandy, vodka, and gin, and the wine market of India is still very much unexplored. Generally, Indian drinkers of alcoholic beverages prefer alcoholic beverages with high alcohol content. But tastes of a sizeable section of urban Indians are changing in the recent years, and thankfully, they are changing fast.
Growing Market Price-wise, most other alcoholic drinks are not only cheaper than wines but also are more intoxicating. This is a detriment in a country like India, where the market is largely price-sensitive and where alcoholic drinkers, by and large, prefer hard drinks which can give a good ‘kick’ of headiness. But despite all these, nowadays in urban India, we are increasingly seeing that
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not only the elites but also the laymen are consuming wines with increasing frequency. Wine has been perceived as an elitist drink in India, but slowly and surely, this erroneous perception is undergoing change. The rise in disposable incomes in select but sizeable pockets of urban Indian society during the last decade; the growing awareness and fascination in the country towards international food & beverage trends, which again is fostered by increased exposure to Internet, television and overseas travel as compared to a decade before; a demographic ratio tilted heavily in favour of the young population; and growing economic and social independence of women have all contributed to the increasing wine consumption in the country. Perhaps the knowledge about the health connotation of wine intake has also contributed to
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this trend. There is no denying the fact that the wine industry in India is at its infancy. But like every healthy infant, Indian wine industry is growing, and growing appreciably. During the recent years, the wine drinking population in India has increased. This can be attributed to the usual reasons of growing disposable incomes since the last two decades in the select but sizeable pockets of urban Indian society, and also to the growing influence of globlisation in our socio-economic profiles and also on our evolving taste preferences. The attitudinal shift among upwardly mobile Indian women, and the gradual but perceptible societal acceptance towards women drinking alcoholic beverages are also the reasons for the increasing wine consumption in India. The wine drinking among upper middle class women has shown an increase in India, during the recent years. The fact that swanky retail outlets in big cities of the country are now having wines is also increasing this ancient, modern and delightful beverage’s consumption in the country. The demographics tilted in favour of young population can be also be attributed to the growing popularity of wines in urban India. According to the report by ResearchAndMarkets. com, the consumption of wine in India is found to be increasing with rise of awareness of wine as a good drink for health. The wine market of India observed growth with a CAGR of more than 25% in past five years. Growing popularity of Vineyards as tourism places, higher disposable incomes and growth in foreign tourists, promotion of wine as beneficial to health etc. are some of the reasons for such growth. Global travel and expose to other countries where drinking wine is a part of the lifestyle are also helping to drive the sales of wine in India. Wine is considered as a very young category in India, but its strong performances and high potentials are leading to the entry of several new players, while at the same time existing companies are expanding their product portfolios and presence in various regions of Indian market. Sula Vineyards is considered to be the market leader in the Indian wine market followed by Grover Zampa Vineyards, Fratelli Wines Pvt Ltd, John Distilleries Private Limited and others. And we know that in the realm of economics, supply generally follows demand. No wonder, the wine production in India is growing impressively. Major wine producers in Europe are likely to set up their manufacturing facility in the country as they are considering it a lucrative market for wines.
The Impediments The growth potential of wine market in India can be improved if the high duty on alcoholic beverages is done away with and the rampant instances of poor storage conditions for wines in India are improved drastically. State governments can selectively consider easing of taxes/excise duty on wines, which cater to the taste of educated class. Furthermore, each state of India has different and often cumbersome licensing and taxation and registration procedures pertaining to manufacturing, labeling, registration, distribution and sale of wines. This should change if Indian states want their wine industry to grow to its potential. The low level of awareness pertaining to the nuances of wines is also impeding the growth in their consumption in the country. Therefore, besides those above-mentioned endeavours, more wine promotional and awareness building activities, not only by the wine producers, but also by our high-end hotels and restaurants,
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beverage give them body, richness, roundness and balanced tannins as well as to add more complexity. A wide variety of wines ranging from Riesling to Pinot Noir are available in India. Almost all the varietals of imported wines are available in India now.
Wine Growing Regions of India
are also the need of the hour for promoting wine drinking in India. Creative promotion towards wine tourism in India can also give a fillip to India’s collective wine awareness, which in turn can enhance the country’s wine consumption and production, in the long-run. M o r e o v e r, t h e o f t e n e r r o n e o u s perception that wine is an elitist drink is still lingering in several pockets of Indian society, which is possibly impeding the growth of wine culture in India. This misconception needs to be dispelled fast by the wine producers, if they want to have a deeper and enduring presence in the Indian market, a market which is not so easy to penetrate in the first place. Succinctly, presently the Indian wine i n d u s t ry h as t h e p ote nt i a l to g row impressively due to some favourable socio-economic and demographic factors. Now it is up to the entrepreneurs in the industry and the various state governments of the country to make a concerted effort to tap this growing market potential to its optimum extent, and not waste it away due to lack of proper initiatives, and also due to the continuation of myopic policies.
such as Shiraz, Merlot, Zinfandel, Cabernet Sauvignon, and white wines like Chenin Blanc, Sauvignon Blanc, and Chardonnay. These are the different grape varietals which were originally found in Europe & other parts of the world. Indian wine makers have planted these varietals in India. These varietals show good growth in Indian soil and give great aromas & taste. Different varietals or type of wines add to the pleasure of drinking. Moreover, different wines go well / pair well with different type of foods and that is the excitement. In India, we also have some wines fermented and/or aged in oak barrel to
The majority of India’s wine regions are concentrated in the south-western part of the country, primarily in the state of Maharashtra as well as in Karnataka. The slopes of the Sahayadri mountain range, which forms the ‘Western Ghats,’ have been identified as the most suitable place for viticulture, due to high altitudes and a correspondingly mild macroclimate. Some of the most well-known wine-producing areas in Maharashtra include Nashik, Sangli, Sholapur, Satara, Ahmednagar and Pune. In the state of Karnataka, the best viticulture sites are situated on the foothills of the Nandi Hills, on the outskirts of Bangalore. Other notable grape-growing areas are found in the states of Himachal Pradesh, Tamil Nadu, Punjab, and Jammu & Kashmir. A few areas in the north-east are also attracting attention due to their high location and cooler climates. While a large portion of the Indian subcontinent is not ideal for viticulture, the large diversity of climate and geology of India does cover some areas with suitable terroir for winemaking to thrive. Vineyards in India are planted at higher altitudes along slopes and hillsides to benefit from cooler air and for some protection from wind. The altitude of India’s
Wines in India W i t h t h e g row i n g d e m a n d a n d t h e increasing awareness for different kinds of wines, a plethora of wines are now being made in India. The different varieties of wines are Red Wine, White Wine, Rose Wine, Sparkling Wine and Dessert Wine. In India you generally get red wines
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beverage vineyards typically range from around 660 ft. (200 m) in Karnataka, 984 ft. (300 m) in Maharashtra, 2,600 ft. (800 m) along the slopes of the Sahyadri to 3,300 ft. (1000 m) in Kashmir.
Analysing Popularity From ancient times, wine has always attracted people with its beneficial quality and taste. Globalisation has increased the popularity of wines, from place to place. Wines have become part of people’s diet, especially in European and American countries where wines are cheaper as compared to that of in India. Now more and more Indians have started developing the taste for wines. People have realised the goodness of drinking wine and its health benefits. Thus consumption of wines has increased in India as well, during the recent years. Rising awareness with growing disposable incomes in India during the last decade has resulted in growing demand for wines. More and more Indians are now travelling worldwide and getting acquainted with good quality wines. Now you often see wines on dining tables, at Indian restaurants too. W i n es h ave a l ways b e e n p o p u l a r
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in traditional wine producing nations, particularly in Europe. They are now becoming popular all over the globe. In the last 20 to 30 years, New World wine producing countries have also gained strong foothold in the global wine market. Rising number of wineries and marketing initiatives has led the local population in
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those countries to also embrace wines. I n I n d i a , w h e re w i n e i s b e co m i n g increasingly popular, the market for Indian wines has grown well during the last ten years. At present, wine drinking is popular in metros and mini metros of India. Besides, wine producers, wine clubs and related bodies in India have taken initiatives to educate the people about benefits of wine consumption.” Wine is also having increasing social acceptance in India. Women in India, who were hesitant to hold a glass of alcohol in social circles, find comfort in the fact that wine is looked upon as a drink of the classes. Wines are becoming popular in India and have become a part of every celebration. India’s blossoming wine industry has gone from strength to strength during the last 20 years with the number of vineyards doubling over the last two decade. Is there a market for so many wine brands and varieties of wines, now? The intricacies of pairing different wines with food, particularly with several Indians being veggies, and wine tasting sessions by producers, are something which is further increasing the interest of wine enthusiasts. n
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p ub
The Brew Estate I
ndia has witnessed exponential growth of beer in last few years and it has emerged to become one of the most popularly consumed alcoholic beverages in India. Today, there are 60 top-ranked beer brands in the country, and the Indian market is expected to become more progressive in the years to come. The latest growing trend in beer market popular among the beer lovers is craft beer. Craft beer is produced by microbreweries and serve directly to the customers within the premises of the microbrewery plant. While the concept of microbreweries/BrewPub prevails in the Western World for a long time, it is somewhat new in India. Brewing is an art that requires serious dedication and experience to create the perfect beer. Moreover, when it comes to microbrewing, brewers must have a great skill set to craft extraordinary beer. ‘The Brew Estate’ is the emerging chain of microbrewery in India. It is already operating seven outlets in north India in 4 states and many more to come. This chain of microbreweries is pioneer to bring European culture of craft beers to India, where people used to value bottle beers. Several years of hard work and good service has made people accept craft beers. Every single outlet of ‘The Brew Estate’ is a good combination of decor, food and variety of beers. Few of these outlets are
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big enough with a seating capacity of 450 people at a time and multiple terraces to make visit at the place worth remembering. The Brew Estate gives one a good choice for outing, hangouts with delicious food and wide range of different flavoured beers. Launched by Arundeep Singla, a finance graduate, The Brew Estate has been credited for making the microbrewing concept a reality in India. Additionally, a significant growth rate of 100% in the past three years indicates the hard work and efforts that Brewpub has continuously been putting during its magnificent journey till now. ‘The Brew Estate’, with Corporate Office at Chandigarh, is kick starting an industry that is fairly young. In duration of two years, ‘The Brew Estate’ from seven outlets wants to become a brand with 30 more outlets in the next three years in India. As of now, the target is 10 main metropolitan cities in India for opening new outlets. ‘The Brew Estate’ also plans to go global, with presence both in Canada and UK. ‘The Brew Estate’ has earned the tag of the leading microbrewery in India by offering a spectrum of premium infused craft beer flavours. The fresh craft beer provided by them combines the royal western beer flavour with a hint of regional feel to create an uplifting taste. Es t a b l i s h e d i n 2 0 0 8 , ‘ Th e B rew Estate’ emerged out from the small city of
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Punjab and set-up a great empire in the AlcoBev Industry. ‘The Brew Estate’ has market hype in its area of influence. On other hand, ‘Rock & Storm’ group of distilleries produce over 15 Brands some of them are quite famous like Dennis, Rich N Rare, Blue Eyes and many more. The daily visitors make a count of 5000 per day for 7 outlets and involve youth, techsavvy clientele and corporates.
The Experience The company has come a long way with craft beer; experimenting and making unimaginable combinations. The beer is regularly updated and brewed with precision each time. For the beer to be great, the ingredients are important. Therefore, the ingredients are imported from the western countries. The Malt is sourced from Germany; the hops from the UK, US, and Germany; and the Yeast from Belgium. There will always be one variant that hits home with you. Along with the beer, comes the food, thus offering complete harmony of drinks and food. ‘The Brew Estate’ is the leading microbrewery in the tri-city region, where one step in once and repeatedly want to come back to re-live the unforgettable experience. As you enter, you are engulfed in the warmth of the café-style décor that will be the perfect host for all types of gatherings
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Brewing with Precision Arundeep Singla, Managing Director, ‘The Brew Estate’, is from a small city of Punjab Sunam. After completing his studies in India he went to Melbourne, Australia for further study in Masters in Finance. During his stay, he was fascinated by the Brew-pub industry of Australia. Their culture and concept of brewpub were totally incomparable. This sparked a question in his mind "If they can, why not us?" This curiosity made him to discover multiple facets of the brew-pub industry. To exercise his knowledge and passion possessed in Australia about Brew-pub industry, he returned to India, to explore opportunities in the same vertical. To make it successful, he did exhaustive research and study for full one year and completed the groundwork to initiate his dream project. He set up his own alcohol brand ‘Rock & Storm’ and introduced the first plant in 2009 and later entered the Delhi market in 2011. He was vigorously working on the foundation of combining affordability with availability. To know more about the Brew-pub industry he started further exploring the industry in Europe, Belgium, and UK. In 2015, Brew-pub law in Chandigarh was instituted and this sparked a thought in his mind. He laid the first stone - the combination of restaurant and brew-pub in Chandigarh. He preferred Chandigarh first, being the connecting point of many states such as Himachal Pradesh, Punjab, and Haryana. In a conversation with Rajneesh Sharma, he talks about his entrepreneurial journey. Tell us about your entrepreneurial venture? My first entrepreneurial venture was ‘Rock & Storm’, and currently, it is sporting 14 brands. Some of the leading ones are ‘Dennis Special’ and ‘Rich & Rare’. Currently, the Gross Market value of ‘Rock & Storm’ is 450 crores.
Tell us about the history of your organization and the current state of business? ‘The Brew Estate’ is a combination of restaurant and brew-pub. The first branch was inaugurated in January 2016 in Chandigarh. After its inauguration, we wanted to make it the best in India so started international visits to Europe, US, and the UK to know more about the culture of the brewery, beer quality, ingredients, taste, and process to make the most excellent beer. We laid the foundations of ‘The Brew Estate’ in Patiala in 2016, and it was a significant achievement being the first brew-pub in Patiala. The further expansions were done by opening the
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multiple outlets, starting in the biggest mall of Tricity - Elante in 2017 and later in Queen of hills - Shimla in January 2018 - the first brew-pub in Shimla, Panchkula in 2018, and Ludhiana in 2019. Currently, ‘The Brew Estate’ has 7 branches, with headquarter at Zirakpur. We are looking to open 30 outlets in the next three years. The regions that is under our consideration are Mumbai, Pune, Bengaluru, Gurugram, Hyderabad, Guwahati, Dharamshala, and Amritsar.
What is your vision for ‘The Brew Estate’? What do you hope to establish in future? The short-term vision for the next 6-12 months is to open approximately 5 outlets in different parts of India. To achieve this, we are performing a detailed ground-check and focused on enhancing the quality and innovation. After five years, we want ‘The Brew Estate’ to be the first international brew-pub of India to hit countries like the US, UK, Europe, Australia, and Canada. This will definitely help India
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PUB you may think of! The bar, with its delectable range of spirits, will keep you well entertained during those nights of joyous get-togethers. Creating anything is an art, and crafting beer is definitely an art, coupled with a hint of science. The master brewers from Germany and Belgium have an impressive grasp of the art that cannot be replicated anywhere in the country. The massive range of brews is made with perfection and is the stuff of dreams. That’s why it is regarded as the best microbrewery in Chandigarh and hangout place, which tops up as a family restaurant. Other than craft beer the bar has an extensive range of liquor, the variety only a few pubs in Chandigarh offer.
The Food The food at all outlets is a globally inspired, multi-cuisine presentation that will give your gastronomical senses an overwhelming feeling of pleasure. Due to dedication towards fine dining, ‘The Brew Estate’ is considered the best restaurants in Chandigarh for its sizzling, mouth-watering cuisines. The well trained and extraordinarily skilled chefs whip a storm on your taste buds that set the standards of what food should be like. If you don’t drink, the food and mocktails will definitely make one cheerful. While Patiala peg and chicken tikka is the soul of any North Indian Pub, ‘The Brew Estate’ has a multi-cuisine international food menu, spanning from purely Italian to Chinese to Thai.
Special Offers Red Ale Roasted German Malt, blended with other specialty foreign malt. Dark lager is an authentic heavy body beer with rich malt notes and subtle hops aroma lager than a life experience. Premium Lager A German lager is known for its fullbodied malty flavour and crisp bitterness. It represents the true German spirit and their diverse culture. Bavarian Weiss A traditional wheat-based ale originating in Southern Germany which is a specialty for summer consumption. It has a distinctive aroma of fruit and taste of original German Wheat. Belgian Wit A Belgian fruity wheat with zest of orange and coriander for tanginess in beer. A light bodied beer with refreshing and crisp taste. It is served with Orange Garnish. n
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to emerge as one of the leading brew-pub in the World.
What are the features of ‘The Brew Estate’ offerings which makes it unique? ‘The Brew Estate’ is known for its innovative approach. It is the first brewpub in India to craft 80 flavours of beer. We are still relentless and exploring new taste every month. The quality of our beer makes it unique, and it is getting better day by day. It is all because of the ingredients and creative heads we are working with. They all come from Germany, Europe, UK, and the US. Being youth oriented, providing best ambiance, mouth-watering cuisines, and irresistible craft beer to the premium clientele makes ‘The Brew Estate’ unique.
Who are your targeted audiences? The audience of ‘The Brew Estate’ are the people who always crave for something new and better. Today's generation knows that craft beer is much better than the mass-produced bottled beer. ‘The Brew Estate’ serves them taste that they wish for and the quality that can’t be questioned.
What are the industry standards for the brew pub business in India? Yes, every industry has a specific benchmark, and brew-pub business also does. If you want to lead the race, then one should always provide the best quality craft beer. Many brew-pubs are coming into existence, but most of them are not able to survive in the industry due to their standard practice and limited choices.
Hammer Food & Beverage Business Review
How do you believe the ‘The Brew Estate’ brand is perceived today amongst customers? ‘The Brew Estate’ is recognised for providing unique flavoured and top-quality craft beer with matchless services. It is known as the largest chain of Brew-Pub in India offering best services and craft beer.
How you look at the prevailing competition with your peers? ‘The Brew Estate’ is heading towards the International market in near future, and our competition will be directly with the international brew-pubs. ‘The Brew Estate’ admires brands like BrewDog, Magic Rock Brewing and more. These brew-pubs have achieved a lot in a very less time.
What are the major trends in the brew pub industry that you consider are most significant? The trend that will prevail in the brewpub industry is to serve unique, innovative and best sustainable product. ‘The Brew Estate’ understands this trend and quite cautious to keep pace with the changing trends and future challenges of the brewpub industry. ‘The Brew Estate’ primarily focuses on quality and to achieve the best craft beer. This is the reason that all the ingredients are imported from the US, UK, and Germany. ‘The Brew Estate’ is also the leading family restaurant and brew-pub in India. We are always ready to take advantage of the trends, which makes us stronger and the leader of the brewery industry.
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PROFILE
Expanding Horizons! Sharad Madan, Director, Imperfecto Group Graduated in B.com from Delhi University, Sharad Madan is a successful entrepreneur in the restaurant industry. Armed with skills in multiple fields like Restaurant Management, Art Direction, New Restaurant Openings, Fashion Illustration, and Fashion Design, Madan is presently enjoying his position as the Director of Imperfecto group which has several unique, concept-based outlets across Delhi NCR. Travelling with his father, Sharad gathered all the details related to his work. He recalls and says that those were truly the formative days which laid the foundation for his future role in the industry. The exposure he got in terms of travelling to various regions, exploring different cultures, understanding the eccentricities of people across the world nurtured him into the person he is today. The creative abilities of people he observed while travelling impressed him and left an ever-lasting impact on him. Not only did it refine his palate for food and European Cuisine but also enhanced his knowledge for creative expression as an art form. He further adds by saying these travelling experiences taught him a great deal and all he could think of was to implement and execute those ideas in Delhi NCR for everyone to enjoy and experience them. Having good knowledge in finance, Sharad Madan believes that every business should be backed by strong financial resources as finance plays a crucial part as far as any business is concerned. In hospitality Industry, there are various challenges like day today purchases/ sales/ Audit, all of this combined play a vital role. One has to be extremely cautious in bridging the gap between dreams and reality with a set budget in mind. From handling purchases, sales, audit, operations, projects to marketing & sales, he does it all and is very keen to give his inputs to every department. Sharad enjoys listening to music and travelling to explore different cultures across the globe. He also loves to spend time with underprivileged people because he believes in giving back to society in one way or the other. In a candid conversation with Sharmila Chand, he talks about his brand, his work philosophy and more... First and foremost, tell us the USP of your brand/restaurant? The USP of my brand definitely has to be the personal attention that we give to our guests. Our entire team including the Creative Director & Head Chef Nuria, we have always focused on giving personalised experiences to all our guests. Having said that, each of our outlets are known for creative and quirky interiors, exclusive entertainment ideas, scrumptious world cuisine menu, and great beverage offerings.
What are the key challenges in opening a new restaurant? Well, some of the key challenges I would like to highlight are keeping up with market trends. I believe before a potential restaurant owner decides to start up a new venture in
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the industry, he/ she must be familiar with the market. Restaurant industry is a tricky space, understanding common challenges can help you succeed. Having enough capital and effective inventory management are also the challenges that should be well thought of.
What are the trickiest issues to tackle these days in hospitality/food business? Change in market trends and dynamics is tricky, one has to be alert always and keep updating/ improvising with the trends. Hiring and retaining quality staff is also the trickiest issue to tackle with.
What is the current restaurant business scenario in Delhi, Mumbai & Bangalore? I n c re as i n g g l o b a l i s at i o n , g row i n g
Hammer Food & Beverage Business Review
exposure to international trends and cuisines has led to current restaurant business segment going through a lot of transformation in recent years. Increasing urbanisation, rising disposable incomes and trends of socialising, nuclear families, and growing consumerism have redefined the way urban population of these cities parties and dines.
Your comment on how the food (cuisine) trend has changed over a period of time? As mentioned earlier, the growing exposure to international trends and increasing globalisation, the trends in food business has changed. People are more interested in more authentic and hyper regional dishes.
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PROFIL E What has helped you the most in image building of your brand? Giving personal attention to all our guests and always staying true to our restaurant’s mission, vision, values, and purpose.
What do you enjoy most about being in this business?
and taste of food & drinks for our guests whenever they go in any of our outlets is one of the many pressures that I have dealt with.
How important is it to have good interiors in the restaurant?
Deep discounting is something I don’t like.
Interiors are as important as food & drinks especially in this era of digital age when everything is about instagram. People love clicking with unique and creative concepts. If you visit our outlets, you will see that we keep changing our décor every 6 months because we love creating art and giving a fresh new experience to our guests to break the monotony.
If you could change one thing about your position or business, what would it be?
What are the top 3 traits or skills you look for in your Head - F&B Manager?
I think everyday challenges and the changing marketing dynamics is something that I enjoy the most. Facing each challenge and finding ways to tackle them is what keeps me going.
What do you dislike the most?
Well, I want all of my outlets to open 24x7.
What kind of pressures have you encountered at work? Restaurant industry is a demanding space and since we are a chain, maintaining consistency in delivering the same quality
Leadership qualities Subject matter expert Honesty is one trait I look for
Is it getting difficult to hire good trained manpower these days? Yes, it is one of the challenges that we face because the industry is growing rapidly
and to be able to retain skilled and honest man power is challenging. We invest a lot of time in training our staff because we believe training and briefing is significant to understand the work dynamics of the place.
Can you suggest any tips or insights to strengthen your team? Team building activities Smooth & effective communication Rewards & Awards
What are your future plans to expand your brand? There is a lot in store, we are planning to go PAN India and global soon. Let’s hope for the best.
Anything else you would like to say about your brand? Well, I would like to highlight that Imperfecto is a part of multiple CSR activities where 5000 people are served on weekly basis and a school is being run for the underprivileged. I think the whole industry should come together and contribute to such causes which will make this place a better place to live in.
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R EST A U RANT
A Stunning Destination
'Ditas'
famous Delhi winters in outdoor seating space with a magnificent view of the historical Qutub Minar. The melodious music is just right from cocktail jazz and contemporary acoustics in the day, to high energy upbeat numbers at night. Inspired by different regions of Europe and created by one of the premier mixologists of the country, the bar offers cocktail curations crafted to perfection- giving patrons exotic combinations. Brain child of Udita Khaitan, a diploma holder in patisserie from the prestigious ‘Le Cordon Bleu- London’, Ditas is her dream come true. She always dreamt of opening a high energy restrobar, both luxurious yet approachable in the capital. Derived from her name uDITA, it draws inspiration from her culinary experiences while exploring the globe. So in a way, Ditas narrates the journey of the woman of culinary excellence and seeks to tell her food story, radiating an essence of her personality through the hub she has created. As she says, “I was fascinated by the restaurant space ever since graduating from university in 2012. In order to pursue my passion for baking, I attended Le Cordon Bleu London in 2014. Based on my exposure to different cuisines whilst travelling across Europe, I decided to open a restaurant in Delhi that offered the best selection of the food I’d experienced. The menu at Ditas is an amalgamation of a number of cuisines including Italian, Mediterranean & Spanish.
By Sharmila Chand
S
tylish dining destination by day, and plush bar by night – ‘Ditas’ in picturesque location of Mehrauli, is yet another option to have a memorable outing. Encapsulating the charm of the European aura, the bar looks pretty with stunning mirrored ceilings accentuated with a striking rose gold finish, upholstered royal blue seating blending in and complementing the ethnic flooring perfectly. Enjoy the
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We focus very heavily on desserts as well as baking is my passion. This is my first venture & my vision is to make Ditas the best standalone boutique resto-bar in Delhi” Talking about the USP of Dita’s, she says, “I am fortunate to have been able to get such picturesque location. I love that Dita’s is a restaurant for all occasions. It is perfect for a luncheon with your friends during the day and provides the most romantic ambience for a date during the evening. The restaurant transforms from a cosy lunch place during the day to a sophisticated progressive bar during the evening. It offers something for everyone and that’s what I love the most. We offer fresh smoothie bowls using the best seasonal ingredients that are extremely light to the palate. Our cocktails are also very distinctive, offering a sense of theatre & occasion. Our printed coffees are another USP as we are the only restaurant in South Delhi where one can have these gorgeous and personalised cups of coffee.” Talking about curating menu of Ditas she explains, “I have visited a few places across the globe. I have always been passionate about food and when the idea of opening my own restaurant came in my mind, I decided to curate a menu inspired by the places I have travelled across Europe. The menu at Dita’s is a mix of a number of cuisines that include Italian, Mediterranean and Spanish. For starters, our covered outdoor terrace is perfect for the winters. Dining outside while enjoying the great weather and an amazing view of the Qutub is an experience in itself. We also have a new winter menu that offers some very different dishes, the like of which are non-existent in the city currently. We have also launched our Sunday Brunches which are extremely special!
Chef Ravi Ranjan - Head Chef Ditas Heading the F&B operations at Ditas is Chef Ravi Ranjan who has a keen eye to find unusual combinations and penchant for contemporary as well as comfort European and American cuisine. He loves the challenge of cooking with new ingredients and ideas. He studied B.Sc in Hospitality & Hotel Administration from NCHMCT Pusa, and holds experience of working at Radisson White and Sands Resorts Goa, ITC Sheraton Chennai and Live Bar and Kitchen New Delhi and Sous Chef at Impresario Hospitality.
Dec-Jan ’20
Hammer Food & Beverage Business Review
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R EST A U RANT
Udita Khaitan
Ravi Ranjan Talking about his philosophy on food, Ravi says, “My Philosophy on food includes Fight for food integrity; fresh is always better; Nutrition is important; Food safety is a moral obligation; and Chefs need to be leaders and not dictators.” Chef Ravi takes everyday as a learning opportunity. “Believe that life is always working for you, not against you- things can go wrong in the kitchen- they inevitably do, no matter how prepared we are, however I am a firm believer that there is always a good reason for everything. We just have to be willing to wade through the challenge and be open to the lesson.” He further adds, “I firmly believe the occupation of a Chef is best described as a craft. I feel that a chef teaches a craft and a cook learns it. I believe that a chef will continue to learn and evolve throughout one’s career, so, within every chef resides a cook. I am a sincere, loyal and dedicated individual towards my work with a great deal of ambition. If I find my work as a chef becoming too stressful, I carve out time to make food for myself. No matter what I may whip up, I make sure it’s a dish that interests me and engages my culinary skills.” Passionate about uplifting the mood
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of others, Ravi believes Kindness is an investment that always pays back dividends, not necessarily from outside, but for one’s own peace of mind and soul. Life is to just live it- or maybe a better way to say it is, just cook it! Chef Ravi’s hot selling dish at Ditas is ‘Truffle mushroom Pate with garlic butter sliced baguette’. Other signature dishes are: Signature non-veg dishes: Korean Popcorn Chicken-gochujang glaze toasted sesame seeds Crispy bacon, egg yolk, parmesan shards Fettuccini Miso Carbonara- Crispy bacon, egg yolk, parmesan shards Galangal and Za’atar Spiced Prawnsherbed rice, side greens, smoked bhavnagiri chili dressing Korean Bibimbap rice bowl-gochujang grilled chicken, pickled carrot, shredded nori eye yolk Grilled New Zealand Lamb Chopsedamame garlic mash, charred broccoli, watermelon chilli reduction Signature veg dishes: Ditas Signatures Curry Laksa- yellow & rice noodles, tofu, asparagus, broccoli, crispy onions, crushed peanuts Cottage Cheese Steak Ratatouille- pesto pine nuts, balsamic glaze Cheesy Pull-apart Garlic Bread- spicy marinara Crispy Baby Churros- blue cheese dip M ex i ca n R i ce B ow l - to m ato r i ce, guacamole, charred corn, pico de gallo, mixed beans Signature desserts Every dessert is a piece of culinary art and made with utmost passion and creativity at Ditas. The menu includes some spectacular concoctions such as: Chocolate Caramel Tart with Popcorn Ice cream- cocoa crumble, passion fruit
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Truffle Parmesan Cauliflower with Crispy Onion Ingredients For 4 serving Cauliflower florets 850gms Butter 45gms Olive oil 60ml Italian breadcrumb 90gms Garlic powder 20gms Onion 45gms Salt to taste Pepper to taste Vegetable broth 950ml. Fresh thyme 1 spring Chives 5 gms Grated parmesan Cheese 75 gms. Truffle oil 5 ml Onion crispy 25gms. Method Put the olive oil on medium heat in a large pot. Add garlic powder, chopped onion and thyme, and sauté for 1-2 minutes until the onion is translucent. Stir in salt and pepper. Add the roasted cauliflower, vegetable broth then stir. Bring to boil. Add the thyme then cover and reduce to a simmer for 20 minutes. Uncover and remove the thyme. Use an immersion or countertop blender to blend the soup until smooth. Mix the parmesan cheese and chives. At the time of serving garnish with crispy onion and served with a hint of truffle oil. pate, hazelnut mousseline, smoky chocolate ganache macaron Vanilla Créme Brulee with Raspberry Coulis- exotic fruits, honeycomb, caramel opaline Decadent Cocoa Coffee Entremets- dark chocolate mousse, coffee ganache, french biscuit, almond dacquoise Merveilleux- raspberry coulis, lemon curd, crémechantilly Ditas Signature Hot Chocolate Fudgebutterscotch ice-cream, honeycomb, cocoa crumble Baklava Crumble-smokey phyllo layers, crushed nuts, orange blossom honey, vanilla ice-cream Signature Drinks: Hakuna Matata- gin, absinthe, banana, martini dry Ditas Old Fashioned - bourbon white chocolate syrup, activated charcoal, angoustra bitters, burnt marshmallow Tanin Love-tanin blended whisky, soy milk, egg white, red wine, soda
Dec-Jan ’20
Hospitality India
Food India Food Processed Food Beverages
Hotel & Restaurant Equipment & Supplies
An Association with a vision...
Food & Hospitality Support Association of India were Gold Sponsorer of Award of the Century Under the Banner of Indian Food Service Equipment Council Held on 7th Dec 2019 at Hyatt Regency, New Delhi We Invite Participants & Professional Visitors from Hospitality Industry to Visit FHSAI Member Stalls in AAHAR - 2020
At Pragati Maidan New Delhi, India
35th Edition March 03 - 07 2020
We welcome all Participants to Participate through our Association, But due to Space Constraint with the Association, we advise our Members to opt. for Online booking facility with the I.T.P.O, the moment Booking Starts.
It is a proud moment for our association as our President Sh. V. K. Macker (CEO, Rashmi Plasticoat Industries) has been conferred with H.O.F. Award of the Century“Pioneer of The Century Kitchen Accessories” at an recently held event. Food & Hospitality Support Association of India H-35A, Kirti Nagar, New Delhi - 110015, INDIA, Mobile : 7703979743, 9625999629, 9818562634, 9818253132 Email : info@fhsaindia.com, rashmiplasticoat@gmail.com
Dec-Jan ’20
Hammer Food & Beverage Business Review
Note : Please mention the source of information received.
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Passion Unlimited! Aman Puri, Corporate Chef, The Duty Free and Imly Restaurant, Delhi How do you define yourself? A Pa s s i o n at e, i n n ovat i ve, h a rd wo r k i n g t h es e a re t h e few adjectives that I believe that define me well.
What is your philosophy of cooking?
From enjoying the status of a very popular chef, Aman Puri has covered milestones in his journey. Today he is a successful Restaurateur & Corporate Chef at the Duty Free and Imly Restaurant. He is a food innovationist, one who does not shy away from bold experiments and constantly trying to create phenomenal dishes. Curating special unique menus, bringing out a synergy between different genres of cuisines under one roof, Aman Puri showcases his immense love for cooking. His experience speaks greatly of his skill set, having previous associations with various five- star properties such as Le Meridien, ITC Maurya & The Grand Hyatt, one can be very sure of his determination and enthusiasm towards his brand’s success. After serving for a decade in the hospitality and catering industry he garners a great desire to further hone his skills and prove himself in the current food crazy world of nitrogen cooking progressive sous vide cooking, molecular gastronomy as well as authentic scrumptious Indian cuisine served with a quirky twist. In an exclusive interview with Sharmila Chand he talks about his philosophy of cooking and more…
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My Philosophy of food finds its basis on the idea that food is a mirror. You may have heard the saying ’we are what we eat.’ Well there is more to say regarding this, it spurs from the challenge to more actively pondering our diets and eating habits so as to understand who we are in a deeper, more authentic way.
Had you not been doing this then what? A Chef always ….
What is your source of inspiration? Chef Sanjeev Kapoor, Vikas Khanna and my elder brother Varun Puri
Any awards achieved? I won the Youngest Chef Award in year 2014, Innovative dish Award of the year in 2015, Imly has been winning the best vegetarian food award for the past 3 years and in 2019 Duty Free won the Times Food & Nightlife Award.
coaster, you have to be on your toes 24x7 to be updated about the latest trends new innovations, in addition to that handling and managing staff of 17 good restaurants is quite a herculean task. But it is very exciting for me and I love it.
What skills are necessary to be a good chef? A chef must pay attention to details, have a Business Sense, be conscious about Hygiene levels, above all, have a Creative mind. Chefs have to be Fast-Paced in Decision Making, and keep the team motivated so Motivational Management Skills are a must.
What prepared you the most for your career? Never giving-up attitude has always helped me prepare myself.
Your Strength? My will power and my pillar of strength is the team that I have.
How do you de-stress? Prioritising to immediately reduce work stress, and schedule regular breaks.
If you had to describe yourself in one word? Passionate
What has been the most rewarding moment in your career? Going on stage to receive my very first award was very satisfying and memorable.
How has the journey been so far? Journey so far has been like a roller
Hammer Food & Beverage Business Review
How much would you rate yourself as a chef? It is little difficult to answer as I still have a lot to learn and explore, so 7.5/10.
Fav cuisine? Indian cuisine because it’s on the
Dec-Jan ’20
brink of being the next Main food fashion.
Fav spice? Cinnamon is by far my favorite spice
Fav equipment? The Tandoor
Fav restaurant/food joint? Ophelia, Neje , and JU
Your fav diner? The one who loves to eat.
Your Hot selling item? The Duty Free special chicken tikka and the top trending quinoa salad.
The Best Compliment you have received? I received it from my mentor that I cook even better than him.
Your philosophy of work? A restaurant is all about good food. Yes, but can it be more. It’s the experience and the feeling that the consumers get when they dine in. That experience becomes a memorable one, when it is insync with the idea, passion and values of the chef.
Lessons learnt in the kitchen? Civility and respect above all else and the importance of guest and order. It is very important to plan first most importantly and that fear never motivates.
Last meal on earth: What would you choose? My grand-mother’s secret Murg kali mirch.
10 years from now? To own 5 fine Dining modern Indian restaurants across the world.
What are your future plans? To open a small fine dinning restaurant.
What is the position of chefs today in India ? Rising and making us proud as a community as chef Imtiaz Qureshi is selected for Padma Shri.
What are the problems and challenges faced by chefs? The non-availability of exotic ingredients and staff retention.
What is the best career advice you have received? Whatever you do put your heart and soul into it.
What would you recommend to someone interested in working in your field? You need to be ready to face any and every challenge and hard work is the key trait.
Dec-Jan ’20
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H ealth & N utrition
Fruit and vegetables lower risk of clinical depression
I
Redzo Mujcic
Andrew Oswald
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n c re as i n g t h e a m o u nt of f r u i t a n d vegetables people eat lowers their risk of clinical depression, new research has found. The study discovered that eating, for example, four extra portions of fruit and vegetables a day can boost people’s mental health to such an extent that it can offset half the negative psychological impact of divorce and a quarter of the psychological damage of unemployment. Other studies have used people’s subjective responses to surveys to discover a link between eating fruit and vegetables with improved wellbeing. But this is one of only a few studies that has found objective evidence of the association between fruit and vegetables and psychological health. Redzo Mujcic, of Warwick Business School, author of the paper alongside Andrew Oswald, of the University of Warwick, said: “This is an interesting finding and makes the case for an empirical link between fruit and vegetables and improved mental wellbeing more powerful. “The effect is not small as well. If people eat around seven or eight portions of fruit and vegetables a day the boost in mental wellbeing is as strong as divorce pushing people the other way, to a depressed state. "We found being made unemployed had a very bad and significant effect on people’s mental health, greatly increasing the risk of depression and anxiety. But eating seven or eight portions of fruit and vegetables a day can reduce that by half. "And the effect is a lot quicker than the physical improvements you see from a healthy diet. The mental gains occur within 24 months, whereas physical gains don’t occur until you are in your 60s. This is an important preliminary finding as governments and healthcare policymakers are currently more interested in the
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determinants of mental ill-health, such as clinical depression and high levels of anxiety, rather than people’s subjective assessment of their wellbeing as used in previous research.” Dr Mujcic and Professor Oswald used data from the Household, Income and Labour Dynamics in Australia (HILDA) survey, which has been done annually since 2001. In it respondents are asked if they have been diagnosed with depression or anxiety along with several questions about their diet and lifestyles. The study used a representative sample of 7,108 respondents who answered they had not been diagnosed with depression or anxiety in 2007, to see if their diet could predict their chance of depression two years later. T h e re s u l t s re v e a l e d a n i n v e rs e relationship between fruit and vegetables and future depression or anxiety – i.e. the more fruit and vegetables people ate the less likely they were to be diagnosed with a mental illness in later periods. “If people increase their daily intake of fruit and vegetables from zero to eight they are 3.2 percentage points less likely to suffer depression or anxiety in the next two years,” said Dr Mujcic. “That might not sound much in absolute terms, but the effect is comparable to parts of major life events, like being made unemployed or divorced. “We tested for reverse-causality – i.e. whether it might be that depression or anxiety leads to people eating less fruit and vegetables – but we found no strong statistical evidence of this. “However, the next natural step is to do a randomised controlled trial to examine the causal relationship between diet and psychological wellbeing in society.”
Dec-Jan ’20
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INSPIRE FOOD BUSINESS
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TRADITION
Bushmeat: Eat with Caution! By Dr. Jyoti Arora
B
ushmeat include a large variety of African wild animals that are hunted for human consumption. In simple terms, any wild animal from the country side, the bush that has been killed for food is bushmeat. It is sold raw or minimally processed, often smoked, dried, or salted. Since these procedures are not sufficient to make the meat non-infectious, it may cause a communicable disease. Bushmeat comes from a variety of wild animals, including bats, nonhuman primates (monkeys), cane rats (grasscutters), and duiker (antelope). The hunting of bushmeat is controlled by strict laws and licensing systems in most African countries. The regulation is mediated by prohibition of hunting in protected areas and restricting hunting to certain species and at certain times of the year. However, illegal hunting of bushmeat is still going on due to inadequate enforcement of law and weak punishing systems. With the exception of countries such as Kenya and South Africa where game hunting is strictly controlled, bushmeat markets are commonly seen in many urban and rural areas throughout Africa. Bushmeat marketing is particularly well developed in West Africa. A smaller international market for exotic bushmeat flourishes in Europe and the United States. However, strict rules persist in many countries related to export and import of bushmeat and an international treaty also prohibits global trade in endangered species of wildlife.
The Trade Bushmeat is considered as an African delicacy with prices usually much higher
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than meat of domestic animals. From the Congo Basin itself, up to 6 million tons of bushmeat are extracted every year, which is almost equivalent to the annual beef production of Brazil. If one wants to produce the same quantity of cattle in the area then close to 25 million hectares of forest would have to be cleared for pasture. Central Africa’s bushmeat chain starting f ro m h u nt i n g , t ra n s p o rt a n d s a l e to consumption has well defined gender roles and preferences. Hunting and transport of bushmeat are the jobs done usually by men, while sale of bushmeat is done by women. Bushmeat taste preferences are also differ between men and women. Generally, men like to eat bats and gorilla, while women prefer elephant meat. Porcupine is the most favourite type of bushmeat liked equally by both men and women. H u nt i n g a n d s e l l i n g of w i l d l i fe i s important for providing food security as well as livelihood security for many rural people in Africa. In addition, consumption of bushmeat is responsible for up to 80 percent of the protein intake of people in Central Africa. In the past, usually hunters used to consume smaller species locally whereas larger animals were sold in the market to get cash. However, increased demand, scarcity and need for cash have changed this trend. As a result, species that were earlier consumed by hunters’ household or children like pangolins, reptiles and rodents are now sold in the markets. Bustmeat is not only consumed by rural people but people living in urban set ups also relish it. Bushmeat can be fulfilling the essential protein requirements
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of poor people in urban households but for wealthier households bushmeat from larger threatened species can be a luxury product. Though, the term “bushmeat” may evoke images of gorillas and chimpanzees but the major portion of the bushmeat hunted in the Congo Basin consists of porcupine, pouched rat, and duikers (small antelopes). In some areas, monkeys are hunted in big numbers but they represent a small percentage of the biomass of bushmeat. Though, almost 70% of mammal species hunted in the Congo Basin are not categorized as threatened species as per IUCN Red List, but hunting of bushmeat is largely unsustainable. Hunting in large numbers to meet the demands of the ever increasing population has resulted in disruption of ecological and evolutionary processes, changes in species structure with drastic decline in biodiversity. All these factors have created “empty forests” due to paucity of large animal species. Traditionally, the consumption of bushmeat was limited to small rural communities in Africa that are dependent upon the meat for subsistence. In the present scenario, bushmeat trade has become a big business that has been promoted by extensive networks of logging roads, modern weapons, cell phones, cheap motorized transportation, and high demand for wild meat in urban centres. Bushmeat harvest has increased significantly due to construction of roads built to transport machinery, loggers and timber. These roads have taken hunters into the interiors of the forests with easy access to previously inaccessible populations of wildlife in the remote areas like chimpanzees, bonobos and gorillas.
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TRADITION Transmitting Diseases Close encounters between human and wildlife have increased the spread of Zoonotic diseases like Ebola, HIV/AIDS, the Bubonic Plague, Lassa fever, Severe Acute Respiratory Syndrome (SARS) etc. that are transmitted from animals (usually vertebrates) to humans and vice-versa. Due to high similarity in the genetic makeup of humans and apes, it is easy for viruses and bacteria to cross the species barrier and infect humans. Direct contact between wildlife and humans such as loggers, poachers and tourists has increased the chances of disease transmission. Especially, human who sells, buys, handles or eats bushmeat have higher chances of getting the disease, if the bushmeat is infected. Ebola is a rare but deadly zoonotic disease. It spreads through direct contact with the blood or body fluids of a person who is sick with or died from Ebola. Ebola usually does not spread by eating food. However, spread of the disease has been associated with hunting, butchering and processing infected bushmeat in Africa. Ebola virus can be inactivated by thorough cooking of food products with core temperature reaching at least 70˚C. Therefore, it is safe to consume
food products that are properly prepared and cooked. However, eating infected bushmeat could be dangerous if the food is not properly cooked.
Effect on Humans Bushmeat-borne epidemics of new diseases are a matter of major concern amongst the researchers as most of the zoonotic diseases in the past have been introduced into the human population from animals such as HIV, Bubonic plague etc. In fact, animals were responsible for transmitting 60 percent of all the emerging infectious diseases (EIDs) to humans since 1940. Majority of the zoonotic EIDs spread from contact with wild animals. In a scenario, where a disease causing microorganism prevalent amongst wild animals evolves into a strain capable of infecting humans, the entire man-kind will be in serious trouble. Humans are especially vulnerable to any new zoonotic disease because we don’t have preexisting immunity to fight against them. The increase in approach of humans into the interiors of the wilderness in Africa can wake up those virulent new microorganisms lying dormant there. This could
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transmit the disease into the urban human populations across the continent. This can be exemplified by the Human Immunodeficiency Virus (HIV), a disease that has its origin in great apes. In the early 90’s, a chimpanzee in Kinshasa, Democratic Republic of the Congo was carrying a Simian Immunodeficiency Virus (SIV), the wild ancestors of the HIV-1. The SIV made leap into human population and underwent genetic changes to invade the human immune system, though it took another 60 years for the disease to reach pandemic stage across the world. However, there are some viruses that are able to infect variety of primate species at the same time without undergoing any genetic changes in them e.g. Ebola.
Ebola Outbreak The first few cases of Ebola were reported in the Democratic Republic of the Congo (DRC) and Sudan. Infections were seen in humans, chimpanzees and gorillas without any discrimination. It was proved to be fatal in 50 to 90 percent of the cases. It had a disastrous impact on humans and wildlife across Central Africa. More than 20 outbreaks of Ebola in humans and numerous
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in wild great ape populations have been reported since 1976. The Ebola epidemic in 2013 had killed over 11,000 people generating a wave of fear across the globe. Several gorillas and chimpanzees had also been killed at the time of human epidemics in Central African rainforests bringing down their population sizes. Zoonotic viruses and bacteria usually hide in remote areas and in varied unidentified species. They are capable of taking leap from one species to another. Thus, it is extremely difficult to eradicate them, and safeguard us from them. The problem originates with the advent of man into the remote areas and coming in contact with these viruses and bacteria. The zoonotic viruses and bacteria usually remain undetected in a host that shows no symptoms and is called a reservoir species. For example, Ebola virus lives undetected in its reservoir species, fruit bats that serve as silent carriers spreading the disease to humans and apes. However, many Ebola outbreaks were caused by contact with the infected apes and not directly by reservoir species. The poor handling of Ebola-infected ape carcasses were largely responsible for about 30 percent of all the earlier Ebola virus outbreaks.
Anthrax Outbreaks Recently, researchers have discovered a new Anthrax-like pathogen in wild animals across West and Central Africa. Human beings can get Anthrax infection through contact with bacterial spores or by consuming infected meat. The bacterium infects varied animals like chimpanzees, gorillas, elephants and goats. Some of the anthrax outbreaks in humans could be because of this variant.
The Caution Despite the risk involved and reasonable evidences available indicating a close association between the consumption of bushmeat and outbreaks of deadly diseases like Ebola, Anthrax and HIV, the local African people are still consuming bushmeat. In fact, majority of the local people who are involved in bushmeat trade do not consider disease as a significant risk to their lives. This could be due to the fact that hunting wild animals and eating bushmeat has strong cultural implications in Central Africa. It is associated with rituals and ceremonies, such as circumcision ceremonies in Gabon. Some wild animal species are supposed to have magical or medicinal properties and their bushmeat are sold at higher prices. In contrast, certain taboos are also associated with eating certain types of bushmeat in parts of Central Africa. A blanket ban on the hunting of wild animals is not feasible. But ban on the hunting of vulnerable species such as gorillas, which are known to transmit Ebola virus to humans could be more effective. The hunting of more resilient species could be permitted including duikers and porcupines. Bushmeat has been in usage since the time man learnt the art of hunting and gathering food for himself. Also, strong traditional and cultural beliefs of the people urge them to eat it. However, considering the health risks involving in eating this often exotic bushmeat and the impact of hunting on the dwindling biodiversity of the region, persuade us to think twice before we consume bushmeat be it a fresh porcupine tail or a chimp head! The author is Asst. Professor, Zoology at Miranda House, University of Delhi
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H YGI E N E
Catering to Hygiene
Special care needs to be taken in preparation of non-vegetarian items as contamination can spread quickly if biological residues from meat or fish come in contact with other food items By Jyotismita Sharma
C
atering service is growing by leaps and bounds in India due to various factors including surge in travelling, expansion of business opportunities and higher disposable income among millennials. The growth in tourism is also linked to the growth of airline services which has led to considerable cut in prices of air fares. Cheaper air fares have led more and more people embracing these services to fulfill their travel needs. So airline catering service has already become a big business. This is one area where there is further scope of growth in the coming years.
Scope of Catering Services In fact, according to a report by market research firm Koncept Analytics, the global airline catering market is estimated to reach $23.90 billion in 2023, growing at a compound annual growth rate (CAGR) of six per cent for the period spanning 2019-2023. The growth of the market has been driven by accelerating economic growth, expanding urbanisation, increasing airline passengers, upsurge in tourism activities, growing aircraft production and increasing low cost carriers, said the report titled Global Airline Catering Market (by Food Type, Flight Type & Aircraft Class): Insights, Trends & Forecast (2019-2023). Some of the noteworthy trends of the market include surging millennial spending, rising adoption of online meal ordering platforms and devices. However, growth of the market would be challenged by fluctuating fuel prices, food safety concerns and airline mishaps, the report, available at MarketResearch.com, added. According to the research, the growth of
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airline catering services in the Asia Pacific region is linked to increased national and international tourism, economic growth and rising emphasis on customer-centric food menus. Similarly, the demand for event catering services are also growing due to the sheer size of the population in India and also because of higher demand from the businesses. Providing meals is central to all types of catering services, especially in case of event catering as in such types of services various other cost elements are involved. In addition to per plate basis, costs in a catering proposal includes varieties in menus, furniture or other supply materials such as lighting, table settings and decorations, labour charges and other service charges. Catering also includes mobile catering service which generally includes serving meals from a truck or van or other vehicles. There are also boxed lunch catering services which are primarily meant for businesses during working lunches.
Hygiene in Catering India has set strict rules for maintaining hygiene in catering services. In fact, the hygiene standards that the caterers are expected to maintain is similar to the standards for restaurants. The Food Safety and Standards Authority of India (FSSAI) requires the catering service operators to install in their kitchens a chimney having appropriate suction capacity as per the size of the kitchen. It strictly bars “smoke nuisance” in the food preparation area. Catering service providers also need to have separate sinks, where necessary, for
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washing raw food and cleaning equipment. There should be facilities for cleaning utensils with hot water and detergent. To ensure the people engaged in food preparation do not face any difficulty in maintaining personal hygiene, there should be adequate number of basins made of porcelain/stainless steel along with soap to wash hands, with hot and cold running water, and materials for drying them hygienically. Such facilities should also be available for customers.
Cleaning To make sure that surfaces and equipment are cleaned every time they get dirty, food handlers need to strictly follow the systematic cleaning schedule developed by the food business operators. Such a schedule should include what needs to be cleaned, how often it needs to be cleaned and how the cleaning needs to be carried out. Clear instructions need to be provided about what cleaning products should be used, how the products should be stored and used, how much they should be used or diluted and how long that should be left in contact with the surface. If someone spills food / water / drink, the surface should be thoroughly cleaned. But the cleaning products in food preparation facilities should be stored away from raw, cooked and packed food. To avoid food contamination, food business operators should purchase raw materials only from reliable dealers and do quality check of the products. Containers made of food grade material should be used for storing raw paste, sauces, previously prepared fruits/vegetables. Clear instructions should also be provided for
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H YGI E N E washing fruits and vegetables
Preparation of non-vegetarian Products Special care needs to be taken in preparation of non-vegetarian items as contamination can spread quickly if biological residues from meat or fish come in contact with other food items. To avoid cross contamination of food, there should be separate cutting boards, dishes and knives for raw meats, poultry and marine products. It is better to have a separate preparation area for such products. And those who prepare these products should thoroughly wash hands before switching from preparing raw meat or poultry or marine products to any other activity. They should also ensure that the food is cooked properly. The surfaces used for preparing meat, poultry or fish should be washed with antibacterial cleaning agent, rinsed properly with water and sanitised after preparing raw meat/poultry. As much as possible, the re-use of cooking oil should be avoided. Reheated food must reach a minimum internal temperature of 74 degree Celsius, according to FSSAI.
Do’s & Don’ts for Catering Services Catering service providers often need to transport cooked foods. Here's how they can follow the best practices: • Timely preparation and transportation of foods to their destinations at proper temperatures (outside of the Temperature Danger Zone of 5 degree Celsius to – 63 degree Celsius) is crucial. Maintain proper temperatures all the way to the event: hot foods above 63 degree C and cold foods below 5 degree C, till food is consumed. • Avoid use of soiled and non insulated food carriers (food contamination, temperature abuse). Use clean delivery vehicles, clean food carriers, and thermometers to monitor hot and cold food temperatures • Avoid bare hands contacting ready-to-eat foods (hand and microbial contamination). • Avoid cold foods left out for too long waiting to be transported (bacterial growth). • Prevent cross-contamination between raw foods and ready-to-eat foods during preparation handling and transport, by using color-coded or dedicated equipment. • Use clean and sanitise containers throughout the preparation period and during transportation of food. • Select central kitchen location so that transit time for food is minimised (30-40 mins max).
• Reheat the prepared food to 74 degree C before loading into transit vehicle, maintain above 63 degree C till it is served within 3 hours. • Use of food thermometers are essential to ensure that food is transported at right temperature. • Food samples should be tested at set frequency at National Accreditation Board for Testing and Calibration Laboratories (NABL) accredited labs. • Throw the food which was kept in danger zone for 4 hours or more. • Personal hygiene of cooks and helpers should be of highest degree. • Time and temperature is the key to keeping food safe. • Never cook food in advance. • If you cook some food ahead of time, divide large portions of food into small, shallow containers for storage in the refrigerator (maintain temp between 4-6 degree Celsius). This will help the food cool quickly and safely. • Cooked food should be stored out of danger zone and consumed within 3 hours from cooking. • If temperature of food drops to less than 63 degree C, food shall be thoroughly reheated to 74 degree C for at least 15 sec. Reheating can be done only once. Source: FSSAI
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BUSINESS OPPORTUNITY
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PRODUCT PREVIEW RICH BLEND OF SPICES
Pre-Rinse Unit
Flavarich, as a spices brand is just trying to bring the finest blend so that the rich culinary tradition of various cultures remain intact. They ensure that material is procured from reliable and certified vendors in compliance with international quality standards. All products are tested from sourcing to processing and packaging to ensure that they are pure and free from any contamination. The aim is to serve best quality products to valuable customers. The company has a set up of robust, well equipped, modern state of art manufacturing – administrative – technical setup & support across all levels of production and processes. They follow GMP and also engage in the procurement of quality ingredients and automated machines, as per the set FDA norms and guidelines. This ensures the longevity of product’s essence, fragrance and shelf-life. The entire production process is automated without any human intervention keeping a tab on minimising the moisture and retaining volatile oil of the spices. QC Department conducts inspections at every stage of production from cleaning, de-stoning, roasting, blending, grinding and packaging. The products are packed in airtight and safe liner-cartons to ensure zero moisture and no contamination. The packaging methods keep the flavour, aroma and taste of the spices intact. The company believe that customer service doesn’t end with dispatch of goods, offering technical support and continual process evaluation. Sky Enterprise Pvt. Ltd. info@skyenterpriseindia.com
M o re t h a n 70 ye a rs a g o, T & S revo l u t i o n i s e d t h e i n d u s t ry by introducing the world’s first pre-rinse unit. Through this experience, they learned that every job is different. That’s why they offer a wide range of options, add-ons and accessories to help user get the most out of pre-rinse unit for years to come. With a huge variety of products and parts, including unusual inlets, awkward locations, or space limitations, T&S has a solutions for ware washing, cleaning equipment, or even filling sinks or pots. Choose one of 6 PRU types, such as the 7-year warranty DuraPull, the classic overhead spring design, or a low-profile compact style, to find the ideal solution for the kitchen. T&S also has engineered 5 types of spray valves, with flow-rates ranging from 1.15 GPM all the way down to 0.65 GPM without sacrificing efficiency or cleaning power. Lastly, complete your perfect PRU with the accessories you need, such as a swivel to extend the life of the hoses and reduce the strain on employees’ wrists, tees to split the water source and supply water to a chemical system, or even an add-on faucet that comes in various spout lengths. It’s time to make your custom pre-rinse unit a reality — complete with all your specifications and accessories. T&S is committed to delivering true quality and superior service. T&S Brass rchowdhury@tsbrass.com
Advancing Technology Pride Equipment is one of the leading suppliers of commercial food service equipments for hospitality Industry in India. Its objective is to provide the best product and service to satisfy the needs of its clients. The company has been dealing in both imported and fabricated kitchen equipments and a wide range of F&B service items. The professional team of the company has vast experience and In-depth knowledge of the hospitality industry. It believes that advanced technological resources and a clear client-based focus are essential to meet the future demand of hospitality service professionals. Its partners have an average experience of 22 years in the industry. The company's mission is to distribute and manufacture top quality equipment & accessories for the food service industry, based on its experience, know-how, specialised manufacturing potential and market research. Pride Equipment info@prideequipment.in
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Giffard Syrups Originated in France, Giffard is one of the leading names in fruits and plants syrups. Émile Giffard was a dispensing chemist living in Angers. Blessed with an inquisitive mind and a gourmet taste, he invented Menthe-Pastille, followed by lemonade & orangeade. Five generations later, the family business still bears the GIFFARD name and is providing the best of the products worldwide. A favourite amongst Chefs, culinary experts, mixologists, professional bartenders and pastry chefs, Giffard is known to provide an astonishing variety of flavours to choose from. They offer a very large range of pure sugar, highly flavoured and colourful syrups which have been pasteurized to ensure perfect preservation. They use the sugar which comes from French sugar beets which are transformed into naturally white sugar. Made from 25% of concentrated fruits juices and selected plants extracts or spices, these syrups have a three-year shelf life. The versatility of their innovative flavours is their speciality. They can be used to make simple drinks topped with water or flavoured hot beverages, cocktails etc. A trusted name in the industry, Euro Foods is proud to introduce them to the Indian culinary scene. Euro Foods delhisales@eurofoods.co.in
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King Metal Works
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Loomcrafts Furniture India Pvt. Ltd.
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M.P. Enterprises
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MKN INDIA
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Mod Kitchen Equipments Pvt. Ltd.
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Multi creations Pvt. Ltd.
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Perennial Foods
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P Lal & Sons
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techmate industries
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The Peninsular export company
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T&S Brass
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Rajkiran Kitchen Equipment
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Rans Technocrats India Pvt. Ltd.
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rational international india p. ltd.
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Remington Steel Arts
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Shamsons Food
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SIAL CHINA Sky Enterprises Pvt. Ltd.
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Solutionz Consulting
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Stec Hotelware LLP
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Sterling Solutions
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The New India Electric & Trading Co.
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umberto ceramics international pvt. ltd.
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Vanya Industrial Equipments
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Veeba Foods bc veggiies 67 Venus Industries
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Winterhalter India Pvt. Ltd.
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INTERVIEW
Converting Challenges into Opportunities! Ashish Saxena, Food & Beverage Manager, Holiday Inn New Delhi Mayur Vihar
Ashish Saxena has been appointed as the Food & Beverage Manager at Holiday Inn New Delhi Mayur Vihar Noida. In his role he is responsible for managing the overall operations of the food and beverage department. He will be leading the F&B team and his role entails introduction of new menus, following IHG’s brand standards, ensure high quality service, increase food & beverage profitability, and conceptualize brand centric wellness food & beverage offerings. Ashish is instrumental in providing maximum customer satisfaction by closely interacting with in-house & potential guests to understand their requirements and customising the product & services accordingly. He has exposure in managing various promotional activities and thus escalating business profitability & market coverage. He very well demonstrates abilities in organising manpower planning, selection, and brand orientation activities in the organisation. His career began in Food and Beverage Service with The Oberoi New Delhi. He brings along with him an experience of luxury brands like Grand InterContinental New Delhi, Hyatt Amritsar, Hyatt Regency Ludhiana and Radisson Blu. He has an exposure in restaurants (Harrys Restaurant & Bar, Singapore and Maharaja Restaurant, United Kingdon) as well which enable him to have a holistic approach to Food and Beverage Management. His expertise lies in handling a diverse range of functions entailing F&B Operations, Training and Budgeting. In his leisure time, Ashish loves driving and passionate about cars. He loves spending time with his family. In a candid conversation with Sharmila Chand, he talks more about himself and his work:
What do you enjoy most about being a Food & Beverage Head?
If you could change one thing about your job, what would it be?
Innovation is the key to success, keeping the work cycle more challenging and fun, I enjoy innovating new things at workplace to keep myself motivated and updated with the new trends in food and beverage industry.
Nothing as such, everyday seems to be new day for a new learning.
What do you dislike the most? At the personal level, I cannot tolerate Dishonesty. Always be honest, never pretend to be something or someone you aren’t. Some people may not take the honesty virtue too well – stay clear of them. I would rather take the bitter truth than a sweet lie.
What are the kind of challenges you face in your work? I would like to summarise the challenges as follows: Marketing and keeping ahead in Social media. Creating the new content every time to keep the guest engaged. Staff Attrition- keeping the employees engaged and productive at work. Competing against the new concept restrobar which pops up like mushroom and eat our share of business. Keeping the food and beverage cost to the lowest and simultaneously adding the value to the product. Be at par with the new concepts of F&B trends.
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What kind of pressures have you encountered at work? I wo u l d rat h e r te r m p re s s u re as “opportunity”. It’s good to have challenges at workplace to keep you going and strive harder for revenue, guest satisfaction, staff motivation, peer pressure.
Can you suggest any tips or insights to strengthen your team? Keep the staff engaged at workplace. Understand the need of training and impart accordingly. Empower them with more free hand to work. Keep a small bit of personal touch every employee. Have regular meetings with front line staff and understand their issues and handle them patiently with compassion.
Finally, how is your experience at the present job? IHG is a great company to work with, gives a free hand to explore yourself and achieve results. Transparency is the key work for IHG, both mission & vision are very clear which make it a great place to work and
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differentiate from various hotel brands. I always believe if you are taken care at your work place your personal life is sorted and once you are sorted personally anyone will give 100 % at work, it becomes a win win situation for both employee and employer. Motivation and guidelines laid down by the GM, peer support and a great team to stand by you is what excites me at my workplace.
What is the USP of your F&B outlets / brand? ‘Café on 3’ being a multi cuisine all day dining restaurant is located on the 3rd floor with a scenic view of pool, alfresco seating, makes it more appealing. Live interactive kitchen is the showstopper of the restaurant. Theme buffet nights on every weekend is the USP of the venue. Kylin Experience – A place to try Pan Asian cuisine focussing on Thai, Japanese and Chinese cuisines is very popular amongst regular diners. Live Teppanyaki Grill adds to its popularity for Asian food lovers. It also has a lounge seating to relax and unwind yourself and listen to DJ mixes in the evening.
What is your take on the hospitality business in general? Hospitality industry has its highs and lows but it is a very dynamic field and we are going to see very exciting times in the next five years.
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