Food & Beverage Business Review ( Jun-July 2018)

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Hammer Food & Beverage Business Review

Feb-Mar ’18

June-July ’18

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EDIT ORIA L

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

Associate Editor Swarnendu Biswas

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mong the alcoholic beverages, whisky remains the top favourite among Indians. In fact, India happens to be the largest market for whisky in the world. And though Scotch is considered as the yardstick for quality when we talk of whiskies, but there are some wonderful made in India whiskies too, which can give the alcoholic drinkers a quality high.

In our Cover Story, we discuss about the comparative qualities of Indian and Scotch whiskies, the difference between the molasses-based and grain-based whiskies, and also whisky cocktails, which together makes for interesting reading.

The Business Story deals with superfoods, which in this health conscious India are expected to gain more and more popularity in the near future.

Already, many of them have made their market niches across classy supermarket stores through urban India. However, some of the largely imported superfoods have prohibitive prices in the Indian market, which do impede their widespread usage in the country. To counter this, the market of our array of indigenous superfoods needs to be promoted by India’s food retail and food service industry at large, more vigorously than they are doing now.

At present, the usage of superfoods in the country is largely limited to the upper echelons of the urban Indian society. In the feature, we discuss the usage of superfoods in the upper-end spectrum of India’s food service industry, the extent of demand for superfoods in urban India, and also some health benefits from locally available superfoods.

Food wastage is a baneful practice and an unfortunate reality in India.

It is induced by affluent and middle class India’s callous attitude towards food, and also by an array of severe infrastructural bottlenecks of our still developing economy. The problem of food wastage, however, is not limited to India, but is a global challenge, needing urgent and holistic addressing by all. In the Feature section, we have covered various dimensions of this complex and widespread topic.

The feature on a restobar, whose theme is doing away with social taboos associated with sex in our society, can also make our food service industry get inspired to come up with restaurants and pubs with refreshingly bold themes that can shake our repressive mindsets a bit. A feature on wood apple along with some interesting recipes based on this much neglected fruit in India, can also make for interesting reading.

These and many other insightful features on some industry relevant topics, along with informative news and reports, can induce our valued readers to get engrossed between the covers of this issue.

I hereby sign off while wishing to see you all at the forthcoming exhibitions ahead in August and September…

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

Website: www.fbrmag.com E-mail: info@hammer.co.in © 2018 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.

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

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

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

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

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

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Contents june - july 2 01 8

Cover Story

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Departments

Raising a Toast to Whisky Event 04

Business

42 News 12

The Promising Market of Superfoods

FEATURE

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Need to Tackle Food Wastage

Agri

Launches 30 58

The Essential Fruit

Beverage

Pub 66

Interview 78 62

Potential Market of Ethnic Beverages

Theme cuisine

Report 24

Chef Voice 70

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Hygiene 82

Spicy and Sumptuous Tastes from Mexico Profile 84 Cover Pic Courtesy: Organic Lamb Shank, PVR Cinemas

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restaurant For Savouring Mexico and its Flavours

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74 Product Preview

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Logistics and Tech in Focus at Asia Fruit Logistica 2018 The 2018 edition of the show will be held at Hong Kong’s AsiaWorld-Expo Centre from 5th-7th September and visitors will be able to take part in a wide-ranging programme of daily workshops, covering logistics, technology and marketing

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hat does Blockchain mean for the future of the fresh produce business? What role can the logistics sector play in cutting down on perishable food waste? What opportunities are there for fresh produce marketers in the rapidly evolving food service space?

These are just a few of the questions that will be asked and answered by an information-packed programme at Asia Fruit Logistica, Asia’s premier continental trade show for fresh fruit and vegetable marketing.

The 2018 edition of the show will be held at Hong Kong’s AsiaWorld-Expo Centre from 5th-7th September and visitors will be able to take part in a wide-ranging programme of daily workshops, covering logistics, technology and marketing.

On the show-floor at Asia Fruit Logistica, visitors will be able to take part in two concurrent 'Hall Forums.'

Perishable Logistics At Hall Forum 2, visitors will be able to take in Cool Logistics Asia, a programme of workshops on perishable logistics; running each morning of the three-day show.

Spread across three days, Cool Logistics Asia will cover a range of themes, including the future of perishables shipped by sea, innovative forms of cold storage and changing priorities in sustainable packaging.

Opening Cool Logistics Asia on 5th September, Graham Schrieder, Head of Fresh Fruit and Vegetables at container shipping giant Maersk Line, will set out how

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he sees the future of maritime logistics.

Meanwhile, in his presentation, Ah Huat Goh — General Manager of Global Marketing a n d S e rv i ce i n t h e re efe r co nta i n e r department at Daikin Refrigeration – will tackle the thorny issue of perishable waste, and elaborate on the benefits of active controlled atmosphere solutions.

The lack of adequate cold storage in Asia, especially China, will also be in focus at Cool Logistics Asia. Alfred Cheung of China’s JC Food Republic will make the case for innovative perishable logistics platforms and growing investment in this region.

Disruptive Technology Each afternoon at Hall Forum 2, the focus will switch to technology with Smart Horticulture Asia, a forum looking at the latest disruptive technology and digitalisation of the supply chain.

Visitors there will be able to listen to speakers from leading companies at the crossroads of technology and horticulture around the world.

Day One will focus on the opportunities and challenges Blockchain presents for fresh produce supply chain information management. Dirk-Jan Kennes, global strategist for farm inputs at Rabobank (Hong Kong) will examine the impact of Blockchain for stakeholders throughout the fresh produce supply chain, including growers, traders and service providers.

The second day will revolve around robotics in horticulture. Salah Sukkarieh,

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Professor of Robotics and Intelligent Systems at the University of Sydney’s Australian Centre for Field Robotics, will discuss the robotics and data analysis tools his organisation has been developing for fresh produce. Ryo Toshima of Panasonic Corporation will also present the company's new robot designed to pick tomatoes in the greenhouse.

Day Three will focus on 'the digital supply chain,' in particular the role data has to play in transforming the food value chain.

Marketing and Business Management At Hall Forum 1, visitors will be able to get insights from Asia Fruit Business Forum that will offer practical ideas and solutions for better fresh produce marketing and business management.

Day One will focus on production and trade, looking at 'breakthroughs in breeding' and 'big trends in bananas.' Day Two will be all about packaging, including the latest advances in shelf-life preservation and hi-tech packing and grading systems.

Marketing will be the focus for Day Three, which will look at 'marketing for occasions', 'fresh opportunities in food service' and at how to collect and use consumer insights effectively in a marketing campaign.

At Asia Fruit Logistica 2017, more than 800 companies from 43 different countries exhibited — an increase of over 150 exhibitors compared with its previous edition. Many new companies and countries are expected to join the show in 2018.

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Exhibits True Passion In Steel

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THAIFEX F&B Show Records Double Digit Growth in Trade Visitors The total trade visitor count this year went up to a whopping 62,039 – a 12.6 percent increase from the previous show baristas from around the world, where they showcased their finesse in coffee brewing and latte art. Espresso and brew tasting masterclasses were also held to cater to budding coffee connoisseurs, where baristas and exhibitors offered tips and tricks on how to perfect the art of making coffee.

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fter five action-packed days on the show floor, the 15th edition of THAIFEX-World of Food Asia came to a close on 2nd June in Bangkok.

A total of 13,110 international trade visitors from over 150 countries were present at the region’s largest dedicated F&B trade show, representing a 9.4 percent growth from the 2017 edition of the show, and surpassing all of the show’s previous records.

This brought the total trade visitor count to a whopping 62,039 – a 12.6 percent increase from the previous edition of the show, surpassing the expected number of 60,000. This is the largest visitorship at THAIFEX-World of Food Asia till date.

THAIFEX-World of Food Asia is jointly organised by Koelnmesse Pte Ltd., Thailand's Department of International Trade Promotion, and the Thai Chamber of Commerce.

“The potential of ASEAN is tremendous.

We have been recording strong double digit growth since 2014, in conjunction with the establishment of the ASEAN Economic Community. In fact, we have been adding an average of 10,000 sqm to the show every year since then, and we have even carved out an additional two trade days this year to better facilitate business exchange,” said Mathias Kuepper, Managing Director, Koelnmesse.

“This year's record-breaking figures are a testament to the attractiveness of the ASEAN F&B market, and we would like to give our heartfelt gratitude to all exhibitors, buyers, and visitors for their constant support,” Kuepper added.

A Platform for Business and Commerce THAIFEX-World of Food Asia 2018 played

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host to 2,537 exhibitors, recording a remarkable 17 percent increase from the previous year; attesting to the increasing importance of the ASEAN region to the F&B industry.

Representatives from countries such as Argentina, Belgium, Germany, Japan, South Korea, the Philippines, and Vietnam held a strong presence at the show, with international exhibitor numbers on par with local exhibitors for the second year running.

Kitchen of the World Th i s ye a r ’ s Th a i l a n d U l t i m ate C h ef Challenge (TUCC) competition saw more than 1,300 entries from 10 countries pitting their skills against one another, all vying for the coveted championship titles of the various challenges within the competition.

To g e t h e r w i t h m o r e t h a n 4 0 international judges from 11 countries, this year’s collaboration between Koelnmesse, Th a i l a n d C h efs Ass o c i at i o n a n d t h e Worldchefs (WACS) crowned the following champions: • Best Ultimate Pastry Chef Award Chanida Kanapitakpong, Suan Sunandha Rajabhat University, Thailand.

• Best Ultimante Junior Chef Award Chanida Kanapitakpong, Suan Sunandha Rajabhat University, Thailand.

• Best Ultimate Professional Chef Award Sucharat Piyachokphaisarn, Suan Dusit University, Thailand.

• Best Ultimate Establishment Award (Professional) Suan Dusit University, Thailand.

In addition, the 4th edition of Celebrity Coffee Bar brought together 14 famed

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Minimising Food Waste According to the United Nations Environment Programme (UNEP), roughly 30 percent of the food produced worldwide is lost or wasted every year. Hence, in partnership with the Thai Scholars of Sustenance (Thai SOS), a foundation committed to increasing food security through the management of food waste, exhibitors at THAIFEX-World of Food Asia came together to collect leftover food during the teardown of the show. The food donation was then inspected, packed, and stored appropriately by Thai SOS, before being delivered to local communities in need of supplies.

New Features for 2019 Keeping abreast of industry trends, and proactively gathering insights from show atte n d e es , b ot h n ew a n d reva m p e d segments have been carved out for next year’s THAIFEX-World of Food Asia, the organisers said.

Exhibitors and visitors can look forward to a new trade show, featuring fresh produce, evolved from this year’s THAIFEX Fruits and Vegetables section. At the same time, the THAIFEX Frozen Food trade show will expand to include frozen fruits and vegetables to better streamline and facilitate buying processes.

A future trend fuelled by the increasing prevalence of food allergy is the 'free-from' market, which will debut at the show next year, featuring products that are free from allergens, such as non-genetically modified organisms (GMO), gluten-free, dairy-free, nut-free, and sugar-free.

THAIFEX-World of Food Asia 2019 will be held in Bangkok from 28th May to 1st June.

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India International Hospitality Expo Has Arrived IHE 18 promises to be the most powerful forum in India to capitalise on the growth within the hospitality, retail, baking, housekeeping and F&B sector to take your business to the next level

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uilt on a grand vision to become the biggest hospitality show in India, the first edition of India International Hospitality Expo is set to take place at the India Expo Centre & Mart in Greater Noida from 8th-11th August.

In fact, with over 400 exhibitors and 10,000 decision makers expected at the event, the India International Hospitality Expo 2018 (IHE 18) is already on its way to become one of the coutry's largest and most comprehensive sourcing hub for the hospitality, retail, baking, housekeeping and the food and beverage industry.

“We will be bringing the entire world of hospitality, retail and F&B industry under one roof with state-of-art facilities that India Expo Centre & Mart has to offer,” said Sunil Sethi, Chairman of the Steering Committee, IHE 18.

“The expo has been planned after due understanding of business goals of the hospitality industry and our team is working very hard to maximise your returns as partners with us,” Sethi, who is also the Director, India Exposition Mart Limited, and President, Fashion Design Council of India, affirmed.

IHE 18 integrates top industry bodies along with support from the Ministry of Micro, Small and Medium Enterprises, and National Small Industries Corporation.

The event will also host 'IHE Conference' — a conclave spanned over three days that will have industry leaders such as Dipak Haksar (CEO, ITC Hotels), Mohan Deshpande

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(Hospitality Purchasing Managers' Forum Chairman), Arving Mathur (Regional Director, Strategic Sourcing, South Asia Radisson Hotels), Amit Pandey (Chief Operating Officer, Exicom Telesystems) and many other stalwarts sharing their knowledge and experiences with the hospitality fraternity.

An exclusive 'Banaras Evening' curated by Chef Manjit Singh Gill and Sunil Sethi, is also on the pipeline.

A 'Culinary Theatre' conducted by Chef Davinder Kumar (Vice President, F&B Production and Executive Chef, Hotel Le Meridien, New Delhi) will also be hosted so that one can witness how celebrity Chefs from across the country prepare the mouthwatering delicacies.

The 'IHE Lifestyle Show' to be curated

by Sunil Sethi, will attempt to bring Indian designers on board for hospitality attires.

“I am very happy to see that this forum

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will be providing a platform to a lot of new and budding exhibitors and suppliers to showcase their products, which will help the industry at large. I am sure, IHE 18 will be a grand success,” said Nitin Nagrale, Vice President — Materials, Foodlink Restaurants.

Ahead of the exhibition, the organisers also also hosted dynamic, high-powered and successful curtain raisers in Delhi on 26th May and in Mumbai on 16th June of this year.

Both these curtain raisers saw over 200 top management personnel, key stakeholders, and associations of both buyers and exhibitors coming together to show their support.

“I have been to many exhibitions in the world and always felt why we don’t have such infrastructures in our country to create an international level exhibition,” said Chef Manjit Singh Gill, President, Indian Federation of Culinary Associations.

“I am happy that IHE 18 has bridged that gap,” Gill said.

Chef Gunjan Goela, Consultant, ITC Hotels, echoed similar views when she said that IHE 18 ofers such a big canvas that people from all segments of the hospitality industry can “come together and showcase a picture about India that will leave an international impact.”

IHE 18 promises to be the most powerful forum in India to capitalise on the growth within the hospitality, retail, baking, housekeeping and F&B sector to take your business to the next level.

June-July ’18

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More Dealers are Solicited all over country.

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event EVENTS’ CALENDER TRAFS - Thailand Retail, Food & Hospitality Services 2018 12-15 July 2018 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.thailandhoreca.com India Hospitality + F&B Pro Expo 02-04 August 2018 Dr SP Mukherjee AC Stadium Panaji, Goa www.trinityworld.biz

Food India by SIAL Pragati Maidan, New Delhi, 16th-18th September 2018

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nterAds Exhibitons Pvt..Ltd. along with Comexposium (SIAL), will be organising the inaugural issue of ‘Food India by SIAL’ exhibition; a comprehensive show on food business, at Pragati Maidan, New Delhi, during 16th-18th September 2018.

Salon International de l’ alimentation, popularly known as SIAL, is one of the largest food and food innovation networks in the world. SIAL worldwide network receives 327,400 visitors coming from 195 countries.

Its network includes 14,195 exhibitors, coming from more than 109 countries.

SIAL is one of the most important platforms in the world for international food business, which not only provides the opportunity to sample food products and experience latest technologies, but also provides the opportunity to meet new business partners, and in reviving business relations and affiliations.

The ‘Food India by SIAL’ will focus on a comprehensive gamut of food business, covering all major verticals of the F&B industry, which include food & beverages, food service, food distribution & food retail, food logistics, food packaging and food hygiene The show is supported by MOFPI (Ministry of Food Processing Industry) and leading associations and agencies —HPMF, PPFI, ICF, and FIFI. The show will be truly international. It will be having pavilions from France, Turkey,

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South Korea, Italy, Taiwan, Russia, China, etc.

With over 250 exhibitors covering 5000 sq. mts. of space, the show is expected to be visited by over 8000 potential buyers from food service, food retail and food distribution sector.

With India’s food & beverage industry showing impressive growth potential for the future, a show of this stature and magnitude has immense importance for our food service, food retail and hospitality industry.

According to Nicolas Trentesaux, SIAL Network Director, “World is certainly enticed

by India, by its vast market as well by as its burgeoning middle class! India offers so many opportunities. India is the next Eldorado for the agri-food sector, as the country is to become the world ‘s number one market, ahead of China.”

“We are the SIAL, the world’s number one network of food innovation, and we go along with experienced food experts all over the planet,” he added further.

“We have been trying to bring SIAL to India since quite some time, as we knew an international show of the repute of SIAL is now needed in India to meet its tremendous growth potential. The show will comprehensively showcase the complete gamut of food business. This platform offers a big window to the consumers and producers to explore the potential of the Indian food sector”, said Rajan Sharma, Managing Director, InterAds Exhibitions Pvt. Ltd.

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India International Hospitality Expo 2018 08-11 August 2018 India Expo Centre & Mart, Greater Noida Expressway, Delhi-NCR www.ihexpo.com Food & Hotel India 05-07 September 2018 Sahara Star Hotel, Mumbai www.foodandhotelindia.com Food India Inspired By SIAL 16-18 September 2018 Pragati Maidan, New Delhi www.foodindiabysial.com Fi Asia 2018 03-05 October 2018 Jakarta International Expo Jakarta, Indonesia www.figlobal.com SIAL Paris 21-25 October 2018 Paris Nord Villepinte, Paris www.sialparis.com HPMF Annual Convention & Awards 2018 25-27 October 2018 Hotel Taj Ganges Varanasi, India http://www.hpmfindia.com

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Keventers Launches Milk Delivery Service Famous for its milkshakes, India’s iconic dairy brand, Keventers, in June announced an expansion of its product portfolio by launching "The Milk Co." – a mobile application based premium milk delivery service across Delhi/ NCR (National Capital Region).

With the launch of this vertical, Keventers is eying 20 per cent of the premium milk market in Delhi/NCR to become one of the leading players in the segment by end of this financial year.

With the addition of The Milk Co., the aim is to produce and deliver up to 20,000 litres of milk per day by the end of this year, Keventers said, adding that it has plans of expanding the service to other states as well in the coming years.

With this new application, available for both Android and iOS users, sourcing pure and healthy milk anywhere across Delhi-NCR will just be just a click away.

“For almost 100 years now, the Keventers brand has been synonymous with milk and with this new app-based milk delivery service, customers across Delhi/NCR will now have access to pure, unadulterated and nutritious premium milk right at their doorstep. We are happy to add more products to brand’s portfolio and are confident our loyal customers will love this premium milk as much as they adore our milkshakes,” said Aman Arora, Managing Director, Keventers.

The dairy industry in India is one the fastest growing segments and has been witnessing a consistent growth rate of 6-8 per cent annually, Arora added.

To order the Keventers premium milk, customers will have to install the Keventers The Milk Co. app from the App Store or Google Play Store.

Renu Dalal Comes with 'Modern Vegetarian Recipies' Renu Dalal, the daughter of celebrated cookbook author, TV host and renowned chef, late Tarla Dalal, launched her first cookbook, “Modern Vegetarian Recipies”, on the birth anniversary of her mother on June 3 at the Crosswords bookstore at Kemps Corner, Mumbai.

The cookbook has various modern vegetarian recipes which are inventive, simple and easy to follow. These recipes blend a fusion of eastern and western style of cooking.

The book is divided into five sections, namely, starters, salads, main course, desserts and basic recipes.

“Trying out new and innovative dishes have been a tradition in our family and its indeed a great moment for me to have penned some of the tastiest, healthy, quick and easy to prepare recipes, which I’m sure all will enjoy,” the author said at the launch of her book.

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BIRA 91 Gets UN Brewery and Beer of the Month Honour

Travel Food Services Launches 'Dilli Streat' at New Delhi Airport

Domestic beer brand, Bira 91, was selected as the “Brewery of the Month”, and Bira 91 IPA (India Pale Ale) as the “Beer of the Month” at the United Nations, the maker of the beer, B9 Beverages said in a statement.

This marks the second time the brand was featured at the members-only, North Delegates Lounge, the company said.

Throughout the month of June, the Bira 91 beer will be flowing for delegates, ambassadors and other special guests visiting the private lounge of the United Nations’ global headquarters.

High in alcohol (7 per cent), the Bira 91 IPA is made with a mix of two row pilsner malts and brewed with flavourful aroma and bitter hops (cascade, magnum, and brewers’ gold).

Bira 91 has has five beers in its portfolio — Bira 91 White (a low bitterness wheat beer), Bira 91 Blonde (an extra hoppy craft lager), Bira 91 Light (a low calorie lunchtime lager), Bira 91 Strong (a high intensity, high alcohol wheat beer), and Bira 91 IPA.

Domestic food and retail company, Travel Food Services, has launched a new F&B space, Dilli Streat, near the domestic departure of the Indira Gandhi International Airport in New Delhi.

Dilli Streat offers and serves an array of delights ranging from "chats", "pakoras", curries and kebabs to pasta and pizzas as well as some truly exquisite concoctions.

“New Delhi is a vibrant city, bustling with a variety of scrumptious street food options. We are very excited to launch our new brand, Dilli Streat that furthers our commitment to transform the F&B sector in India with premium quality food service," siad Gaurav Dewan, COO and Business Head, Travel Food Services.

"The menu showcases a diverse range of authentic and popular Delhi street food along with national and international delicacies,” Dewan added.

Aspri Spirits Brings Tito’s Handmade Vodka to India ASPRI Spirits, a leading importer and distributor of premium spirits and wines in India, recently added Tito’s Handmade Vodka, ragarded as one of the world’s best vodka brands, to its portfolio.

Tito’s Handmade Vodka, certified as a gluten-free product, is produced in the US. The brand was founded by Tito Beveridge in 1992. Tito’s distills its corn mash six times and uses corn for a very specific reason, essentially because they believes corn retains some of its smoothness after distillation.

Tito’s Handmade Vodka is available at all leading restaurants, bars and wine shops. The brand is priced at Rs. 4,480 in Mumbai, Rs. 3,350 in Delhi and Rs. 4,398 in Bangalore, Aspri Spirits said.

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Italian Food and Wine Celebrated at Sofitel Mumbai BKC Iconic Italian car brand Ferrari teamed up with Sofitel Mumbai BKC to launch a 10-day programme in June to celebrate Italian food and wine.

Italian cuisines, specially crafted by the Executive Sous Chef, Prakash Lopes, were on offer, presented and styled by the culinary expertise of his team.

G u es ts we re privy to an Italian affair, consisting of popular highlights from different regions of Tuscany, Sicily, Piedmont and Veneto, paired with the fine Italian wines.

Some of the notable dishes of the sumptuous spread were Panzanella, Arranchini, Gnocchi Alla Sorrentino, Risotto Primavera and more curated by the talented culinary team of the luxury hotel.

Future Group to Foray into Milk Delivery Business In an attempt to take on hyper-local milk-delivery firms such as Milk Basket and Supr Daily, Mumbai-headquartered retail giant Future Group will soon start delivering daily essentials such as milk, eggs and bread at the doorsteps of its customers, the media reported.

The service will be provided by Future Group's around 1,000 stores under the Easyday, Nilgiris and Heritage brands.

Once the home delivery model starts working for the group, it will add to the cart other essentials like fruits, vegetables and grocery in the coming months, The Economic Times reported in June.

In the coming years, the Future Group plans to open 10,000 small format stores in order to increase its revenue from this segment from about Rs. 5,000 crore at present to Rs. 60,000 crore.

Maharashtra Relaxes Plastic Ban for e-Commerce Companies Barely a week after imposing ban on plastic packaging in late June, Maharashtra allowed e-commerce companies to use plastic packaging for an additional period of three months, according to a government order published on July 3.

The decision to ban plastic packaging in the state came into effect on June 23. But reports suggested that the decision impaired the ability of restaurants to deliver gravy items, affecting in the process the business of home delivery aggregator such as Swiggy.

The business of restaurants and bars in Mumbai took a hit of about 20 per cent due to non-delivery of liquid items on the very first day the ban came into effect, according to a Times of India report.

Experts fear that the ban could hit the bottomlines of other sectors that rely on plastic for packaging such as retailers, beverage makers and sellers of bottled water.

Ikea Bets Big on Restaurant Business in India Globally, food accounts for just five per cent to 10 per cent of sales for Ikea, the world's largest furniture retailer. But in India, the company, which plans to build a 1,000-seater restaurant in the middle of its upcoming 400,000 square foot store in Hyderabad, hopes that it is its food that will help bring more customers to its stores, The Economic Times reported in June.

While the company plans to replace its pork and beef meatballs with chicken in India, half of its restaurant menu in the country will consist of vegetarian options.

Globally, out of Ikea's total revenue of $36.5 billion in 2016, food accounted for $1.8 billion. The company has set a goal of opening 25 stores in India by 2025.

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Elan professional

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2nd RATIONAL 'Chefs Table' Held at The LaLiT Mumbai G e r m a n y - b as e d p rofess i o n a l k i tc h e n appliance maker RATIONAL Group's India arm, RATIONAL India, on May 30 organised its second 'Chefs Table' event at The LaLiT Mumbai.

Organised in collaboration with Chef Parimal Sawant, Executive Chef of The LaLiT Mumbai, the interactive event brought togethter 23 prominent Chefs of the city to one platform to have lively discussions over delicious food.

“Our relationship with Rational goes way back and I really liked the idea of chefs table and grabbed this opportunity to co-host it,” Chef Sawant said in a statement.

To m a ke t h e eve n i n g eve n m o re

memorable, Chef Sawant prepared some of his signature dishes like lemongrass prawns, achari paneer and thyme lavash.

“I think this is a great initiative by the Rational India team to pull us out of our hectic schedules to just have a good time together,” added celebrated Chef Gautam Mehrishi.

Th e RAT I O N A L G ro u p i s a g l o b a l technology major in the field of hot food preparation for professional kitchens.

I ts ra n g e of a p p l i a n ces i n c l u d e t h e SelfCookingCenter and

CombiMaster Plus, among others..

“I am always awe struck with the way I can prepare food in the SelfCookingCenter India Edition with much ease,” Sawant said.

Rational is a chef-focused company with over 1,000 chefs on board contributing immensely to its professional kitchen assistant, the SelfCookingCenter.

“We really value such interactive events with the great chefs of our country and will be hosting another chefs table in Delhi shortly this year,” said Chef Toshit Sharma, National Corporate Chef, Rational India.

FSSAI to Bring Down Trans Fat in Fats/Oils to Below 2 Percent by 2022 India's food safety regulator on June 1 said it decided to bring down the trans-fatty acids (TFA) in vanaspati /bakery shortenings/margarine to less than two per cent in a phased manner, which would effectively bring the level of trans fats to zero level in food in India by 2022.

The decision followed a meeting of the Food Safety and Standards Authority of India (FSSAI) with fats and edible oil manufacturers, public health experts and consumer organisations on May 31.

The trans-fatty acids reduction in partially hydrogenated vegetable oils (PHVOs) from five per cent to two per cent would be carried out in a phased manner by the industry, said Pawan Agarwal, CEO, FSSAI. The industry would come on board by signing the agreement to reduce industrially produced TFA content in fats/oils to less than two per cent by 2022, he further added.

Research has shown that higher intakes of industrially produced trans-fatty acids (greater than one per cent of total energy intake) are associated with increased risk of high cholesterol and heart diseases.

Recently, the World Health Orgaization (WHO) gave a call for eliminating industriallyproduced trans-fat from the food supply by 2023.

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Ne w s s c a n

Hindustan Unilever Rolls Out New Breakfast Options To take on companies such as as MTR, Kellogg's, PepsiCo and Marico in India's Rs 3,000-crore breakfast market, the country's largest fast moving consumer goods company Hindustan Unilever (HUL) has launched traditional Indian breakfast options such as “khichdi”, “pongal” and “upma”.

The new range of ready-to-cook breakfast mixes which, the company claims, take under eight minutes to cook, were rolled out under the Lever Ayush Foods brand.

The Lever Ayush Foods range has been currently launched in Chennai and is also available via e-commerce, the company said in a statement on June 5.

The launch of the new range of breakfast mixes marks the company's entry into the health and naturals food segment.

The range is a source of protein and fibre and is free from preservatives, according to HUL which on June 5 also announced that the company will be integrating the foods and refreshment divisions, effective July 1st, 2018.

This integration will help HUL increase organisational agility and better serve local consumers while harnessing the advantage of global scale. The integration of these two divisions is also in alignment with the structure of Unilever globally, HUL said.

PVR Cinemas Goes Organic India's premium film exhibition chain PVR Cinemas in June launched for cinema goers a new food offering that focusses on organic ingredients.

The new menu was initially made available at PVR Director’s Cut, the luxury arm of PVR Cinemas.

The introduction of this carefully designed o rg a n i c m e n u was another step towards maintaining the wellbeing of the guests and ensuring that they have the option to make a conscious choice, while enjoying their cinematic experience, the company said in a statement.

Featuring a range of organic herbs, vegetables and meats, the menu which spans across soups, salads and high protein grills, including chilled gazpacho, organic watermelon, organic roast chicken breast and organic braised lamb shank, to name a few, offers the audience a palette of fresh flavours.

Ingredients for the new offering are sourced from over 6,000 farmers from across the country in collaboration with Everything Organik, the statement added.

Epicuria Food Mall Introduces New Vegan Menu Epicuria, a food mall in New Delhi’s Nehru Place, introduced in July a special vegan menu at its leading restaurants. With restaurants like Fio, Dhaba, Yuzu, Big Wong, Chatter House, Lord of the Drinks, Flying Saucer and Fidahh on-board, all those who are curious about the vegan options in Delhi now have access to traditional Italian, Punjabi, Japanese, Lebanese, and other vegan options.

All these restaurants have whipped up special vegan-friendly menu in addition to their original menu.

This initiative is a result of a joint collaboration between The Federation of Indian Animal Protection Organisations (FIAPO) and EPICURIA to create the first vegan friendly hub in the capital, which caters to people with different dietary preferences.

“In the last decade there has been a tremendous shift in how veganism is perceived in India. The growth of home-grown companies and digital awareness has increased the number of vegans and transitioning vegans. And as a national federation with the largest network of vegan advocates and volunteers, we are working with many corporates to introduce vegan products and vegan options,” Varda Mehrotra, Executive Director, FIAPO, said in a statement.

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Mumbai’s Hotel Equipment Suppliers Chart Future Roadmap

Mukesh Ganjawala President

Tarun Gupta Secretary

Shankar Shetty Treasurer

Formed with the aim of speaking in a unified voice with respect to policy matters by identifying and sharing good practices, the Hospitality Equipment Suppliers and Manufacturers of Mumbai (HESAM) said it would initiate and support exhibitions, conferences and other related activities to promote products and services related to the hospitality sector.

The association believes that this initiative will fulfill the purpose of creating awareness about the best available resources and the means to procure these.

The association also plans to serve as a forum for exchange of ideas and dissemination of information about the latest innovations and technological developments in the hospitality sector.

It is currently in the process of collaborating with other associations in the hospitality industry in order to provide cutting-edge products, which meet the demands of this rapidly growing sector.

HESAM is a membership-based association which brings together the suppliers and manufacturers of the hospitality sector under a common umbrella. At present, HESAM has a cohort of over 60 members.

Inspection Reveals 'Expired Beer'Being Served A surprise inspection by the Excise Department of the Delhi Government has revealed that some outlets in the capital are serving expired beer to their customers, putting their health at risk.

The inspections were carried out between 19th August 2017 and 13th April 2018 at popular hangout spots like Connaught Place, Hauz Khas, Vasant Vihar, Rajouri Garden, Saket, and New Friends Colony.

Of the 214 pubs, bars and restaurants inspected by the Excise Department's Enforcement Branch, 94 restro bars were found violating excise rules.

Of these, nine restro bars were found serving "expired beer" to customers during the inspections, according to data provided by the Excise Department to the Delhi Assembly.

A large number of inspected outlets were found violating the seat-capacity condition, according to the department.

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Coca-Cola to Introduce Juice Brand 'Rani' in India Beverage giant Coca-Cola is all set to expand its juice portfolio with the introduction of the Rani Float brand in India. According to product decription put up by the Coca-Cola India, Rani has real fruit pieces along with higher juice content, reduced content of sugar and real fruit flavour.

Launched in 1982 by Aujan Industries, a Bahrain-based beverages company, Rani became part of the Coca-Cola portfolio of brands in 2014.

Minute Maid and Maaza are the existing juice brands that CocaCola’ markets in India. The introduction of Rani is expected to help the beverage maker take on rivals such as Dabur’s Real, PepsiCo’s Tropicana and Parle Agro’s Frooti.

Make Food Safety Regulations More Stringent: CSE to FSSAI New Delhi-based research organisation Centre for Science and Environment (CSE) has called for making the Food Safety and Standards (Labelling and Display) Regulations, 2018 more effective and stringent.

The recommendations from CSE came in June after the Food Safety and Standards Authority of India (FSSAI) released the draft Regulations for comments in April 2018.

The draft Regulations mandate compulsory labelling of salt and introduction of front-of-pack labelling.

CSE said that mandatory labelling of salt and introduction of front-of-pack labelling were positive steps, but the Regulation needed strengthening.

One of the significant gaps that CSE pointed out was that the draft Regulation does not provide for labelling of crucial aspects like added sugar and dietary fibres.

The draft Regulation merely states that HFSS (high in fat, sugar or salt) food products shall not be advertised to children in any form.

CSE researchers pointed out that this was not enough and that the FSSAI needed to adopt a detailed framework to regulate advertisement of HFSS foods.

There should be no advertisement of certain food categories such as soft drinks and celebrities should not be allowed to endorse HFSS foods, according to CSE. The draft Regulation emphasises on providing nutrition information for each serving of a food item. It also lays down that consumers should be made aware of the contribution of each serving to one’s daily quota of salt, sugar or fat. However, it does not standardise serving sizes, CSE pointed out.

Leaving determination of serving sizes to the industry is a big loophole, according to CSE. CSE recommended that through the Regulation, the FSSAI must aim to regulate illegal genetically modified (GM) food in India and should set a stricter bar for exemption from GM labelling.

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R e p ort

Project Triyagyoni Scales a Record

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n food service business, creativity is often a necessary ingredient. But sometimes, some Chefs and/or restaurateurs raise their height of creativity to much higher than the mundane demands of the market…perhaps to meet their own passion to create new horizons or to set new milestones.

One such reflection of height of creativity is Project Triyagyoni. Situated at 5585 metres, it is certified by the Guinness Book of World Records as the world’s

highest pop-up restaurant. It was located at Island Peak, above Mount Everest Base Camp. Sanjay Thakur and Soundararajan P. are the brains behind this innovative culinary expedition. Project Triyagyoni was conceptualised by them. Of course, opening a restaurant at such a high altitude with shortage of oxygen being a recurrent feature was a huge challenge.

T h e d e l e ct a b l e m e n u a t P ro j e ct Triyagyoni was created with local Himalayan ingredients. In the recent past, fresh herbs were blended organically with authentic Indian spices to create a memorable

culinary experience at Project Triyagyoni.

The collection of valuable herbs and other natural ingredients itself took six days of arduous effort across the mountains. The six-day and night long trek included sleeping in tents to all night long trek to meet the target. The expedition began on 25th May 2018 and the project was concluded on 1st June 2018.

An eight course menu was served to the guests. Naturally, alcohol was not included in the menu due to risks involved. The 11 diners who thoroughly enjoyed the experience comprised of Indian, Polish, and Nepalese nationalities.

Probiotics Market Shows Impressive Growth Potential

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market growth with an estimated 35.4 percent of market share, facilitating driving the region’s estimated 8.5 percent CAGR through 2022.

“Successful probiotic products across all global markets must include innovation into new product categories,” said Michael Bush, Executive Director at Kerry for Wellmune® and GanedenBC30®. “In the past, probiotic stability has led to manufacturing challenges that may have stifled innovation, because it was thought probiotics could not be incorporated into different types of food and beverages. New probiotic technologies, like GanedenBC30, have opened up avenues of innovation because it means they can be used not just in chilled dairy products but also in applications such as non-dairy beverages, frozen food, cookies, cereals, baked goods and even in hot drinks,” he continued.

H e re i t d es e rves a m e nt i o n t h at GanedenBC 30 (Bacillus coagulans GBI30, 6086) is a market leading probiotic strain that offers digestive, immune and protein utilisation health benefits. Because GanedenBC30 is a spore-forming probiotic, it

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ccording to a report from MarketsandMarkets, the probiotics market is estimated to be valued at 45.64 billion USD in 2017, and it is projected to reach a value of 64.02 billion USD by 2022, growing at a CAGR of 7 percent from 2017.

The market is driven by factors such as growing awareness about health benefits of yogurt among customers, rising demand for nutrient-rich feed for animals, and increasing popularity of probiotic dietary supplements.

According to MarketsandMarkets, while all regions are expected to experience growth, the fastest growing region is Latin America, with Brazil contributing to 52 percent of the continent’s total probiotic market. According to a press release, fueled by evolving eating habits, functional food and beverages are one of the largest growing market segments in Latin America and are projected to grow quickly. A rising middle-class, with more disposable income is expanding awareness, innovation and product availability across the region.

The findings from MarketsandMarkets revealed that in Asia, China leads probiotic

is much more resistant to the extremes of pH, heat, cold and pressure than vegetative cells; making it a much better fit for fortification of everyday food products and beverages.

Highly stable with up to three years of shelf life, it has a protective shell that shields it from both stomach acids as well as foodprocessing conditions like heat, shear, HTST and HPP pasteurisation. GanedenBC30 is an effective product backed by over 25 published papers. It leads globally, with more than 900 products currently on shelves—over 350 of which were launched in 2017 itself. “ Th e c h a l l e n g es w i t h i nt ro d u c i n g new probiotic products and brands into economies such as Latin America and China must be met with science-backed probiotics that are well-positioned and can be efficiently formulated into better-for-you versions of everyday food and beverage,” stated Bush. “The ingredients that win out are well-studied, branded probiotics that easily convey a benefit-driven story that consumers can understand and trust. A strong branded functional ingredient should be backed by documented safety, efficacy and quality,” he pointed out.

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Increased Tariff on Walnuts and Almonds Detrimental to a Healthy India

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ccording to the Forum of Indian Food Importers, on 23rd May, the present BJPled Union Government increased tariff on walnuts and almonds exponentially, thereby making these healthy nuts unaffordable for a population of 500 million middle class of the country.

This is bad news for huge middle class population of India, especially for the vast swathes of vegetarian middle class population in the country, as almonds and walnuts can be healthy supplements to their diet. According to a press release by FIFI, “Nutrition research papers published in respected international journals have shown consuming health nuts like almonds as part of an overall healthy diet improved a number of heart disease risk factors including curbing the onset of cardiovascular diseases.” They help maintain healthy blood sugar levels and improve blood sugar control in people with type 2 diabetes. This is especially of pertinence as India has more than 50 million people suffering from type 2 diabetes.

Walnuts are rich in Omega 3 fatty acids and are attributed with health benefits like lowering heart disease, diabetes, breast cancer, and prostate cancer, all of which are alarmingly on the rise among the Indian population. Thus Indians need to eat walnuts in healthy dosage.

Upon enquiring with trade associations, Amit Lohani, Forum of Indian Food Importers said, “India is often titled as diabetes capital of the world and cardiovascular diseases have been the leading cause of mortality in the country, which is alarming. Both walnuts and almonds help stand against these two major lifestyle ailments and it is a crime for us to keep it out of reach of our growing middle class population.” He was also quoted saying that Government should consider

revoking increase in tariff on almonds and walnuts on immediate basis and see that the idea of generating revenue should not be done at the cost of India’s health profile.

In this context, Shekhar Jain, Director, VKC Nuts, said, “In terms of health benefits, walnut scores over all other nuts and is the richest vegetarian source of Omega 3 fatty acids, which is normally found in fish. With highest percentage of vegetarian population in the world, this nut in India stands out not just as a snack but as an excellent health supplement for heart, brain and many other body functions. Allowing for imports of walnuts in 2013 brought in a welcome respite to the scorched Indian market looking for this healthy nut at affordable prices as production of Kashmir walnuts has not kept pace with the burgeoning demand for walnuts in India.

A 100 percent BCD will end up with increase in prices to an extent that this ‘Wonderful Health Nut’ will become unaffordable for the average Indian household and they will be deprived of a product that essentially should be a part of their daily dietary regime.”

Structure Influences the Nutritional Properties of Cereal Food

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n her dissertation, Master of Health Sciences, Saara Pentikäinen, a research scientist at VTT Technical Research Centre of Finland, explored the impact of cereal food structure on the first steps of digestion and on postprandial satiety.

In her dissertation, Saara Pentikäinen studied how breads with different structures disintegrate in mastication, what kind of compounds dissolve from the bread matrices to saliva, and how does the cereal food structure influence postprandial satiety.

In Pentikäinen’s dissertation study, it was observed that rye breads disintegrated into smaller particles than wheat breads in mastication. However, due to the influence of salivary amylase, the starch in rye bread tended to hydrolyse at a slower rate than starch from wheat bread. The study gave new information on the compounds that were dissolved to saliva already in mastication. Specifically, peptides and amino acids were dissolved from rye breads,

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Saara Pentikäinen and sugars from wheat bread.

Th e re s e a rc h u s e d n o n - t a rg et e d metabolomics analysis to explore the dissolution of compounds from food to saliva.

Compounds dissolved from food in the early steps of digestion are interesting as they may have an influence on the postprandial blood glucose responses or satiety.

Among rye products with different s t r u ct u res a n d s i m i l a r c h e m i ca l

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compositions, more porous products – such as wholemeal rye bread or extruded wholemeal rye puffs − consumed with juice were more effective than extruded wholemeal rye flakes with a denser structure and juice, to maintain some aspects of satiety. The intensity of oral processing due to structural differences between the food types did not relate to satiety response, whereas the perceived pleasantness and expectations about the satiating capacity of food did affect the feeling of postprandial satiety. The consistency of the chyme in the stomach also probably contributed to the evocation of the feeling of satiety.

In other words, according to Sara’s research, the impacts of the structure of cereal food on satiety are transmitted through both sensory perception and physiological processes. These aspects should be taken into account when developing pleasant and healthy food products.

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Chile Plans to Ramp Up Kiwifruit Export to India

From left, Nutritionist Kavita Devgan; Chef Sanjeev Kapoor; Charif Christian Carvajal, Association of Fruit Exporters of Chile's Marketing Director for Asia; Carolina Vasquez, Commercial Director, ProChile India; and Sumit Saran, Director of SS Associates

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he Chilean fruit industry along with the collaboration of the Embassy of Chile and the country's commercial trade office, ProChile, has announced plans to support the growth of Chilean kiwifruit exports to the Indian fresh fruits market.

To tap the market opportunities created by the increase in kiwifruit consumption in India and a lower import duties allowed under a bilateral trade pact with India, Chile will launch their first strategic promotional effort to increase trade and consumer awareness about the excellent quality of Chilean Kiwifruit soon.

The campaign is also being supported by three leading fresh produce importing companies from India -- Aayush Impex, IG International and NGK Trading.

With $188 million kiwifruit exports in 2017, Chile was one of the top five kiwifruit exporting countries in the world, according to the World’s Top Exports report 2018.

India imported 5,309 metric tonnes of Chilean kiwifruit in the 2017-2018 season, an increase of nearly 60 per cent compared to the previous season.

One of the main reasons for this robust growth in exports from the country is that as compared to other countries, Chile has 50 per cent tariff advantage on the fruit's exports under India's current bilateral trade pact with the country. “ Th e I n d i a n m a r ket h o l d s g re at importance for Chilean kiwifruit due to the rising demand in the country. Through this campaign, our aim will be to promote our kiwifruit and also raise awareness about Chile as a unique supplier of an

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array of food products such as berries, nuts and seafood as well as creating a greater understanding of the benefits of the preferential trade agreement signed between Chile and India,” said Carolina Vasquez, Commercial Director of ProChile in India.

Indian fruit market’s demand for exotic fruits has seen an upward trend because of a prospering urban class, an enhanced exposure to the cultures of different countries, and a rising demography of health-conscious people.

"This is the first time that the Chilean fruit industry will undertake promotional campaign in the India market. This campaign includes the participation and financing of producers and exporters of Chilean kiwifruit that export to this market, the support of the Chilean government through ProChile and the Ministry of Agriculture, and, for the first time, the promotional efforts will include economic contributions from the major importers and distributors of k i w i f r u i t i n t h e I n d i a n m a r ket , ” said Charif Christian Carvajal, Chilean Fruit Exporters Association's Marketing Director for Asia.

To implement the promotion campaign the industry selected SS Associates, a G u r u g ra m - b as e d fo o d m a r ket i n g consultancy firm.

While according to Chef Sanjeev Kapoor, kiwifruit can be a part of our daily diet, celebrity nutritionist Kavita Devgan said this exotic fruit can play an important role in building immunity against some major illnesses.

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L A U NC H E S

Restaurants to Remember

By Sharmila Chand Here we take a look at some important restaurant launches in India's happening food service industry, during the recent past.

Great Dining with Great View Piso 16 presents a picture perfect setting on the 16th floor, giving guests a panoramic view of South Delhi down below, including a

He made me taste his hot selling dish Wild Mushroom Tart. It comprises balsamic tossed mushrooms served on a flaky tart, served with cauliflower puree and charred Pokchoy.

Talking about his philosophy of cooking, he said, “I like to bring out my own interpretations from the modern techniques, using locally sourced ingredients.”

Contact: Piso 16 16th Floor, Eros Corporate Tower, Nehru Place, New Delhi

Enriching Gastronomic Trip

metro passing by every few minutes. The new restaurant in Nehru Place, aptly named Piso 16, offers a fantastic view with great food and exotic drinks.

The place is a wonderful retreat for your evening sojourn.

Here a pretty alcove demarcates cocktail aficionados from the dining space. At the restaurant, the guests can enjoy classic and contemporary cocktails paired perfectly with an exclusive bar bites menu.

The culinary team at Piso 16 is led by Chef Agnibh Mudi whose unshakable faith in the classical European way of food reflects in every dish at Piso 16.

His menu brings forth his interpretation of world cuisines peppered with a whisper of Asian undertones. He is very proud of his signature dishes that include ‘Kale and Mushroom Roulade.’ It entails mushroom duxelle rolled in between a kale sponge just like a savoury Swiss roll. Lamb Corsica, which is a pulled lamb shoulder braised in red wine, served with mashed potatoes is another of the signature dish at Piso 16.

While dining at Piso 16, enjoy pizzas from a live pizza station, and go for an extensive selection of summer salads comprising of fresh and seasonal produce. Eclectic starters and gourmet main courses plated beautifully for a visually stunning experience, make for a great dining date at Piso 16.

The restaurant makes for an ideal venue for a Sunday brunch, high tea or a romantic dinner. For me, it was a relaxed lunch that sailed through a variety of tastes and aromas while chatting with Chef Agnibh.

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Nestled in the heart of Delhi, in Connaught Place, The Imperial Spice is perhaps created to enrich the experience of splendid wining and dining amidst a luxuriant yet intimate atmosphere.

With an eclectic assortment of modern delicacies, exclusive cocktails and food pairings from around the world in one sizzling menu, the restaurant imbibes a fascinating grandeur.

Adorned with an affluent showcase of brass decor, the interiors are uniquely lit and enhanced with rich wood and glass furnishings.

“Settle into a table and bask in our warm and welcoming hospitality. Order a bottle of wine from our extensive cellar that is specifically chosen to pair with the bold flavours created by our

culinary team,” offered Manas Wadhwa & Varun Khera, the Owners of The Imperial Spice.

The Imperial Spice menu is tailored to complement Indian, Oriental and Continental tastes. From home style ghar ka khana to the feast from Far East; European style substantials to Murg Aap ki Pasand, it serves and celebrates a full spectrum of exquisite and scrumptious food and wine experience.

The menu offers a long list of vegetarian and non-vegetarian

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dishes which includes Tadke Wala Tamatar aur Dhaniya Shorba, Gari infused Manchow Soup, Badami Murgh Shorba, Prawn & Lemon Grass Soup, Wild Mushroom Cigars with Sun-dried Tomato Pesto, Wok Tossed Vegetables with Garlic and Spring Onions, Fried Eggplant with Pepper Sauce, Classic Dumplings, Twice Cooked Duck Spring Rolls, Spicy Thai Basil Chicken, Signature Black Stoned Chaat, Paan Paneer Tikka, Duck Khurchan Tacos and many more.

The Imperial Spice also extends an exceptional assortment of wines and single malts from South Africa, New Zealand, Australia, Chile, Spain, Italy and other countries.

The restaurant also offers an array of cocktails & mocktails like Cosmopolitan, Sex on the Beach, Black Russian, Bourbon Mint Julep, Italian Smooch, Guava Blast, Virgin Colada, etc.

Address The Imperial Spice M Block-89/90, Outer Circle, Connaught Place, New Delhi

Basics and More...

Presenting a synergy of old world culture and modern vibes, and a plastic-free ambience, the new property by Joy Singh and Rahul Kundan, the Co-partners at Raasta and Yeti, is named as Back to Basics.

Comfortable warm interiors overlooking the green nook in the vicinity, here is a place to celebrate everyday with friends.

The menu is inspired by simplicity of the old times, promising to satiate your basic food cravings. Back to Basics says no to plastic, with no plastic straw, stirrer, or material.

A welcoming mix of booth seats, garden bench feels, and soft sink-in sofas, the interiors of the restaurant are dotted with contemporary works of art and creative bar graffiti.

Back to Basics explores the street food of Delhi, served in a contemporary way. Dishes such as Papri Chaat, Bombay Bhel, Jalapeno Cheese Cigar, Keema Parantha, Pepperoni Pizza and Railway Mutton Curry are the focus on Back to Basics’s menu.

Address Back to Basics 30A, Hauz Khas Village, New Delhi

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C OV E R S TO R Y

Raising a Toast to Whisky These days, alcoholic drinks are fast losing their taboo from India’s society. They feature prominently across parties. But among the alcoholic beverages, Indians have a special love for whisky.

Whisky is created from rich flavourful grains, which are fermented into a mash. The mash is then distilled in a still, whose whole purpose is the purification of the alcohol into a pure delicious spirit.

No wonder this internationally acclaimed alcoholic beverage has been honoured by having two days – International Whisky Day and World Whisky Day – in which the connoisseurs of this favoured drink raise a toast to this drink of ever flowing popularity.

Ashok Malkani takes a look at the popularity of this beverage in India and other aspects of this ever trendy and favoured drink, which is now being savoured even in the form of cocktails.

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C OV E R S TO R Y

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ark Twain said, “Too much of anything is b a d , b u t to o m u c h good whiskey is barely enough.” Whisky s o ot h e s t h e m i n d , relaxes the body, and can even warm the cold heart. Whisky has a long and august history, being one of the most recognisable forms of distilled spirits in the world.

VN Raina, Director General of All India Distillers’ Association, speaking about the celebrations of two whisky days, disclosed, “World Whisky Day (was celebrated this year on 19th May) is celebrated during the 3rd Saturday of the month of May every year. In addition, 27th March of every year is celebrated as the International Whisky day. The day publically supports Parkinson’s Disease Research in addition to enjoying whisky during the day.”

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“Whisky is one of the most popular drinks among all alcoholic drinks all over the world. In India, whisky is consumed to the extent of approximately 65-70 percent of the total alcoholic drinks’ consumption in the country,” said Raina.

The Ever Popular Spirit “Whisky is decidedly the spirit of choice in India. Our country consumes almost half the whisky produced worldwide. From the cheapest Indian-made foreign liquor (IMFL) variant—whisky makes for almost 90 percent of IMFL—to the limited-edition single-malt Scotch, people are drinking more whisky today than ever,” stated Sachiin Joshi, Chairman of Viiking Ventures.

“At Viiking Beverages, we are very proud of our premium grain whisky, which is made to give a fine experience to the consumers,” he pointed out.

“Though the entire alcobev (alcoholic beverage) industry has grown steadily over the last decade, whisky is the flag-bearer in India. The growth is most evident at entrylevel of IMFL, a category that includes all alcoholic spirits made in India, except beer and wine,” stated Thrivikram G. Nikam, Executive Director, Brands and P.R at Amrut Distilleries Ltd., Bengaluru area.

“Whisky is not only just used in making cocktails but it is also used as a key ingredient to make a glaze for a meat preparation or some sauce to go along.

Many desserts are made with whisky.

Though it has a strong flavour many have enjoyed whisky in different styles,” observed Sarabjeet Bhalla, F&B Director at The Westin Mumbai Garden City.

Whisky, in all forms, is now becoming popular among millennial drinkers in India’s food service industry, due to its versatility as a cocktail mix, and also due to its easy availability through proliferation of restaurants.

“The beautiful thing about whisky is that it compliments everyone’s’ palate

Hammer Food & Beverage Business Review

in a unique way. Also the wide range of whiskies from floral light flavours to heavy peat flavours means that there is a whisky suited for everyone. Whisky is very popular in India and we have some great awardwinning whiskies prepared in India like Amrut,” opined and informed Nilesh Jain, F&B Manager, Sheraton Grand Bangalore Hotel at Brigade Gateway.

“Whisky is by far the most popular alcoholic beverage among Indians today.

Whisky is decidedly the spirit of choice in India; we consume almost half the whisky produced worldwide,” pointed out Sharad Singh, Director of Food & Beverage, The St. Regis Mumbai.

However, Indians started appreciating good whiskies fairly late. “It is only in the last decade or so that Indians have really started appreciating good whiskies. We have been making whisky since 1948.

When we produced the MaQintosh blended whisky in the 1980s, which had a good portion of malt whisky, people rejected it, saying it was very dry and heavy,” pointed out Thrivikram.

Still Indian made whiskies dominate the India’s whisky market. “Indians love drinking whisky! Whisky consumption in India has more than doubled, from 80.2 million nine-litre cases in 2007 to 193.1 million nine-litre cases in 2016, according to the 2017-2021 forecast by the International Wine and Spirits Research (IWSR) — a leading source of data and analysis on the

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alcoholic beverages market. In the same 10-year period, global whisky consumption rose from 242.8 million to 399.2 million nine-litre cases. Of the whisky consumed in India last year, 189.7 million nine-litre cases, or 98.24 percent was Indian-made,” informed Sachiin.

“We, at Viiking Beverages, produce one of India’s finest blended whiskies – Royal Oak, which is made with select aged Scotch produced in heartlands of Scotland, and blended with two decade old Indian malts, in oak barrels. We roped in global experts and the best of brew masters to create a blend which uses select Scotch with 20-year-old Indian malts,” he added further.

The Scotch and the Indian Whiskies from various countries, including India are popular. The general belief, however, is that Scotch whisky scores above all. How do Indian whiskies compare with Scotch?

“Scotch whisky is considered to be the benchmark of all the whiskies because of their approach to produce them in a long and well established traditional way. Moreover, the climatic conditions, spring water, Peat and overall process as well as maturation under their climate contributes to the quality and the craftsmanship of distillers and blenders,” claimed Raina.

“Some of the Indian whiskies can compete with Scotch or whiskies from other parts of the world. In true sense,

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Sachiin Joshi the Indian single malt whiskies like Amrut Single Malt, Paul John Single Malt and Rampur India Single Malt are a few whiskies, which are at par or even better than any whiskies from all over the world including Scotch whiskies,” Raina opined.

“The main difference between Scotch and other whiskies is geographic as well as ingredients. To put it in the simplest words, whisky is distilled from grain, which may or may not have been malted whereas Scotch is made in Scotland and aged in oak barrels for at least three years,” averred Sachiin.

“At Viiking Beverages, we explored the Indian market, the Indian palate and the choicest of ingredients. Our whisky brand Royal Oak Premium is a result of the work

Hammer Food & Beverage Business Review

of global experts and the best of brew masters. We have come up with a blend which uses select Scotch with 20-year- old Indian malts,” he explained.

“Scotch whisky reflects the land of its birthplace, and the people who created it.

Made from barley and pure, clear water, in a climate that is suitable, this whisky is different. It is just the uniqueness of Scotland with regards to soil, climate, weather, water and expertise of stalwarts from whiskey distilleries which make them the best,” elaborated Sharad excitedly.

“Indian whiskies on the other hand are fruity and malty, offering a youthful exuberance. India’s climate offers quick maturation, making these whiskies much younger than their Gaelic counterparts.

Two distilleries, Amrut and Paul John, based in Bangalore and Goa, respectively, have invested the better part of the last decade quietly and quickly, gaining an international reputation for their spirits,” Sharad pointed out.

“I believe Scotch whisky, which is made with Scottish heritage, malted grains, water from the valley & the climate of Scotland is the formula of a quality whisky. The characteristics of a Scotch whisky is very much complex,” averred Sarabjeet.

“Indian whiskies have also made their mark in the global market. They have been well received in Europe. Amrut & Paul John have been the two top whisky brands from India which have made their mark

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Sarabjeet Bhalla

Nilesh Jain

Sharad Singh

in the international market. Indian whisky brands, in comparison to whiskies of other countries like the US, Ireland & Japan, have built a good reputation and have a decent image.”Sarabjeet elaborated.

Nilesh, however differs from the view that Scotch whiskies are the best. “The scotch whiskies in fact have been beaten by whiskies of many countries in the recent years; including Taiwan, Japan and India.

Comparing whiskies really comes down to palate and opinion,” Nilesh affirmed.

hardly any difference between molasses and grain-based whiskies, when the ENA is distilled above 96 percent V/V. The only way that one can detect is by analysing the carbon isotope test. Unlike in Scotch whiskies, the regulation says to distil the grain whisky below 94.8 percent V/V, where it can inherit the aroma from the raw materials used. In addition to that they have to mature the spirits for at least three years,” disclosed Raina.

“In India, most of the whiskies are made from molasses. The major difference between the molasses-based and grainsbased whiskies is at the distillation stage.

When we use the molasses base, we distil the alcohol till it becomes neutral and doesn’t have any characteristic flavour. For

grains, we do an incomplete distillation so part of the flavour from the grains is there before it goes into barrels to mature,” asserted Thrivikram.

“The major difference between the molasses-based and grains-based whiskies is at the distillation stage, in the types of grain used, the location in which it was distilled, the length of ageing and the type of casks used in the process. Whisky made from only malted barley is generally called malt whisky rather than grain whisky.

Grain-based whiskies attract more Indian customers,” disclosed Sachiin.

Sarabjeet however, seems to hold the view that they are similar. “Grains can simply be replaced with molasses as a basis for the product, whenever market

The Essential Difference?

Whiskies are normally molasses-based or grain-based. One may wonder what is the difference and which is better?

“Among the Indian whiskies, there is

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VN Raina prices for these commodities fluctuate.

Molasses is a very popular alternative for grains because sugarcane is one of the main crops of India and molasses is just a byproduct of the sugar industry,” he affirmed Nilesh, however, differs. “Whisky by global legal definition must be made from grain; it cannot be distilled higher than 90 percent alcohol by volume and must be aged in a wooden container (the amount of time varies from country to country).

Molasses-based ‘whisky’ in fact is not whisky at all; it would be considered as aged rum,” Nilesh asserted.

Aging of Whiskies Almost everyone is of the view that aging improves the quality of whisky. Like human beings, whisky too becomes more refined with age. For those who aren’t whisky experts, the criterion of age is confusing.

Does age matter? And how does an aged whiskey significantly differs from its more youthful counterparts? How does it contribute to its taste?

“Traditionally, whisky is aged in oak barrels that are either toasted or charred when they are built, creating a layer of charcoal that filters out the raw spirit’s unwanted flavours. Through a chemical process called adsorption, the molecules that make young whisky so harsh are drawn to the barrel’s wall, creating a thin layer of everything you don’t want in a drink. At the same time, the wood adds flavour to the whisky, slowly infusing the liquor with notes of honey and vanillin, buttery flavour and ‘wood spice.’ Basically age helps in mellowing the whisky,” Sharad explained.

“Older whisky gets tastier when it is matured and aged in oak wood or in other suitable wooden casks, but not in glass bottles or containers. The oak wood gives

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it an aroma which differentiates it from other whiskies,” Raina opined.

“It is not possible to lay down any precise age as being the best for a particular whisky. Generally speaking, malt whiskies require longer to mature fully than grain whiskies. The UK and the EU law insist that Scotch whiskies should be at least three years old. However, it is the practice of the trade to mature them for substantially longer period than the legal minimum,” observed Sarabjeet.

“Aged whisky does give complex aroma & flavour when it is aged in barrels and not after it is bottled,” he conveyed.

“The specific barrel used to age the w h i s ky co nt r i b u tes to i m p a rt i n g t h e flavours. Thus the Scottish, Irish, Japanese and Indians prefer to use second fill bourbon, sherry or port barrels. The ageing process not only imparts flavour but it also mellows the whisky so it is not so sharp,” pointed out Nilesh.

“Most of the flavour comes down to the master blender of the distillery and there are fantastic 12- year-old whiskies on the market that beat the older whiskies by far.

However, it is certainly true that, ‘The older the whisky, the more expensive it is.’ This is due to warehousing costs, manpower, angels share (evaporation) and of course, due to Devil’s cut (what the barrel steals).

The climate in which the whisky is aged also plays a role in the maturation,” he explained.

“We believe, the more aged the malt is the more refined the whisky product will be. Making whisky requires time just as much as it requires water and grain; any whisky needs to rest awhile as it goes from distillation to bottle to round off the harshness and edge of a pure, raw, new spirit through the chemical process of adsorption. Many people are fortunate enough to drink a whisky older than them.

Once you get into whiskies more than 20-years-old, the price often becomes

Hammer Food & Beverage Business Review

Thrivikram G. Nikam too prohibitive, the availability too sparse.

For whisky enthusiasts, there are few things more thrilling than celebrating a significant life milestone by drinking an old whisky,” declared Sachiin.

Whisky Cocktails While people are quite fond of whisky with water or soda or just ‘on the rocks’, not many have experienced the scintillating taste of whisky cocktails. A lot of people think about vodka when they think of co c kta i l s . Vo d ka , i n g e n e ra l , h as n o flavours or aroma. A whisky, on the other hand, already has flavours that one can work with.

Raina states, “Whisky is very popular when preparing and making cocktails. It is mixed with many other ingredients to prepare a cocktail, which suits the tastes of the buyer or drinker,” stated Raina.

“Some of the popular whisky cocktails are The Manhattan, Old Fashioned, Mint Julep, Whisky Sour, Rob Roy,” he added.

“In cocktail history, whisky has a big share in the list of classic cocktails. Whisky cocktails should be a must in any cocktail menu. A few of the popular whisky cocktails are Old Fashioned, Manhattan, Whisky Sour, Sazeraz, Rob Roy, Mint Julep, Rusty Nail, Godfather. The list can go on & on,” Sarabjeet conveyed.

“Slowly and steadily whisky cocktails are gaining momentum,” affirmed Sharad.

Summing up, we can say that whether it be whisky cocktails or having whisky with water, soda or simply with ice, Indians are simply loving this alcoholic beverage with timeless appeal. And the future of whisky market in India also seems to brim with potential.

So let us now raise our glasses, and raise a toast to the great spirit that makes your spirit soar high. n

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The Promising Market of

Superfoods

High nutrient superfoods like quinoa, chia, amaranth and avocado, which were available in retail chains like Walmart in the US, Canada and other foreign countries, are now finding space on the shelves of India's super markets.

The result is that a host of entrepreneurs are now making these available locally instead of importing them. One entrepreneur, having a farm in Pune, now has crates of purple, yellow, red and white carrots; orange and purple sweet potatoes; and yellow beetroots and butternut squash alongside piles of emerald-coloured kale, romaine lettuce and spinach, and bright watercress and microgreens stored in the warehouse.

Ashok Malkani examines the popularity of superfoods in India’s food service industry, which can enlighten entrepreneurs desirous of entering this field.

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W

ith growing awareness about consumption of the right type of food, the globally aware Indians with decent disposable incomes are now looking for food products that provide extra benefits beyond meeting the basic nutritional needs. The demand for superfoods – enriched with essential nutrients such as vitamins, minerals, etc. having many health benefits – which were missing from our daily diet are now on the rise.

It may be mentioned that the premium food segment, which accounts for 25 percent of the total packaged food market, is growing at 10 percent annually. The main segment contributing to this growth is that of superfoods. One may wonder, what are superfoods? Well they are food products which are rich in antioxidants and micro-nutrients.

For centuries, Indian mothers have been giving children who have a fever or cough, a glass of hot milk with haldi (turmeric) mixed in. No one ever thought that turmeric, which is used as everyday spice, could be packaged and promoted as turmeric latte – a health giving drink – and consumed in a trendy café.

But this is just a basic remedy. With more and more Indians now travelling across the globe there are demands for food like quinoa, chia, amaranth and avocado in India’s food retail and food service industry. There are also now different kinds of vegetables like purple, yellow, red and white carrots; orange and purple sweet potatoes, etc. which the health conscious Indians are demanding.

To appease the appetites of these guests several F&B outlets have now started listing superfood items on their menus.

Superfoods on Menus Chef Daniel, Executive Chef at JW Marriott Hotel Bengaluru, stated, “We use a few of these superfoods in our cyclic menu, based on seasonal availability. We used to have quinoa as a salad along with salmon. Avocados are another all-time favourite, which we have in our menu along with fresh salmon. Chia seeds have made their mark in our granola bars; on our breakfast buffet. Broccoli has become almost a staple vegetable on our buffet because of the benefits it brings to the diet.”

“With rising health consciousness, people in India are now getting to know about superfoods. They contain essential vitamins, antioxidants and other nutritional contents. As part of a global hospitality brand, Indore Marriott Hotel serves our guests with their food of choice that also includes ingredients such as quinoa, chia, amaranth and avocado. These ingredients are quite readily

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Amit Bajaj

Anthony Huang

Mahesh Padala

available in India nowadays,” stated Vivek Kalia, Executive Chef, Indore Marriott Hotel.

“We have an organic supplier who also supplies us with coloured carrots, different varieties of potatoes and corn. All these have become easily available now as vendors, looking at the increasing demand for these healthy products, are investing in them,” he added. “ We u s e w h e atg rass , b l u e b e r r i es , avocados, broccoli, fresh salmon as part of our daily ingredient list,” Daniel put across.

“Changing social dynamics has seen people expecting more from food served in hotels in terms of its health and nutrition quotient. The expectations are higher when a five-star property comes into the picture.

These expectations have seen ‘Superfoods’ making a major impact in the hospitality sector,” averred Oliver Viegas, Director of F&B, Hyatt Regency Amritsar.

“Owing to a society which is becoming increasingly health conscious, thanks to the social media which makes things go viral in minutes, Superfoods have become a rage.

Today, Superfoods are not an exception but a norm for an increasingly large number of health conscious people who are including Superfoods in their daily diet. Catering to the requirements of the patrons, hotels too are incorporating Superfoods in their menu,” he added.

“As now there is a sizeable community of people who are not only vegans, but also health conscious, they prefer ingredients like quinoa, chia, avocado, etc. I serve them in my restaurant as they are in high demand and are also easily available. As these super foods are good for health – no cholesterol, spruced with high fiber – my guests who are going under dieting, frequently ask for these,” explained Vineet, Sous Chef, Marriott Suites Pune.

“There are hybrid carrots which are

known as rainbow hybrid carrots. Then there are tomatoes in different colour and shapes, which are known as heirloom tomatoes and which are very delicious. There are a variety of beetroots in different colour known as heirloom beet. I have a few of them in my menu which I love to serve,” Vineet stated.

“There is growing trend and demand for superfoods like quinoa, chia, amarnath and avocado, in India’s food service industry.

People have become globe trotters and are keen on exploring new food trends and style choices. In order to keep up with this demand, we have included Superfoods in our buffet and ala carte menu options, in the healthy food section. These ingredients are now easily available in all supermarkets and online food channels like Amazon, Big Basket, etc.,” affirmed Aniket Das, Executive Chef, Aloft Bengaluru Cessna Business Park.

Sumanta Chakrabarti, Corporate Chef of Ambuja Neotia Group, also said that they use ingredients like avocado, amarnath & quinoa.

“They are very easily available nowadays in India, and can be usually found in most of the supermarkets,” he stated.

“Currently, we do not have these

ingredients as part of our daily menu but we do use them for specific client requirements and special menus in the banquets of our outlets, Altair, Afraa, Orient & Conclave. The key for cooking these ingredients is to use very simple cooking techniques like boiling, sautéing, blanching, stir fry, etc. Few of these ingredients are preferred to be consumed in their natural state,” disclosed Sumanta.

“Since these superfoods are getting popular globally for their health benefits, travellers are keen on consuming them and see this as a great opportunity to improve their immune system. These food are now easily available in India in many upgraded food stores .We at The Westin Hyderabad Mindspace encourage wellness of our guests; therefore, we have a specially crafted super food menu in all our guest rooms and in our all-day dining restaurants,’ elaborated Mahesh Padala, Executive Chef at The Westin Hyderabad Mindspace.

“As more and more Indians are travelling across the globe and exploring different cuisines and various ingredients, many of them have acquired knowledge about superfoods and are keen to try them.

Superfoods are nutritionally dense and thus good for one's health. Awareness about the health benefits and nutritional values of these ingredients have made them a regular part of many people’s meals in India,” explained Amit Bajaj, the Chef from Glocal Junction, Mumbai.

“We serve superfoods and they have become one of the most vital part of Glocal Junction’s menu. I may add that after the introduction of e-market, India is booming with products like these and you can procure these superfoods through online stores and super markets,” Amit Bajaj added further.

“Nowadays, a great many Indians are intending to include high-nutrient food like quinoa, chia, amaranth and avocado

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Vineet

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Daniel in their diet. We serve these high-nutrient food in our restaurants. In fact, we have some signature dishes like Quinoa Salad and Scottish Smoked Salmon, which are in demand in our buffet as well as ala carte menus. Our focus, however, is on sourcing maximum products locally and fresh, rather than depending on imports,” affirmed Amit Sharma, F&B Manager, JW Marriott Hotel Chandigarh.

However, Sunil Menon, Executive Chef, Four Points by Sheraton Hotel & Serviced Apartments, Pune, didn’t sound that optimistic about the present scenario of superfoods in India’s food service industry.

“Superfoods are served to our guests only when they request for them. It is not a part of our regular menu. Super foods are a niche market in India that is gaining popularity. The procurement of Superfoods is still difficult in India, in the current scenario, due to stringent rules pertaining to import of these special food products,” averred Sunil.

“To produce these types of superfoods is also a cumbersome process, which further inflates the cost of them. For example, though avocado is widely available, but there is also a constraint of good quality supply. However, some home grown Superfoods like amaranth, jamun, chia seeds, amla, etc. can be served extensively without depending on any kind of import,” Sunil maintained.

“Cooking these vegetables is different from cooking normal vegetables, as they are very delicate. You have to handle them with extra care. I like to cook them slowly in Sousvide cooking as this method retains a lot of nutritional value in them,” Vineet articulated.

“As far as cooking is concerned, to maintain the nutritional value of any vegetable, not just superfoods, we need to look into certain important things. While peeling the skin of vegetables, peel as thinly

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Sumanta Chakrabarti as possible. The nutrients in vegetables and fruits are concentrated just below the skin.

Also, peeling before boiling increases the loss of Vitamin C, folic acid and other vitamins.

Don’t cut the vegetables into very small cubes as then the cooking surface area of vegetables increases and as it comes in contact with oxygen it destroys more nutrients. Don’t soak the vegetables in water to prevent discolouration, as almost 40 percent of soluble vitamins and minerals are lost in the water. Avoid using cooking soda. Use of lemon and tamarind juice helps to conserve the vitamins. Cook food in a pan with well fitted lid. When we cook in an uncovered pan most of the nutrients are lost during cooking. Do not overcook food as many nutrients get destroyed,” Sunil elaborated.

“Vegetables like purple, yellow, red and white carrots; orange and purple sweet potatoes, etc. are high in many important nutrients. They contain a good amount of fiber and antioxidants. So, we serve these during the festive season or in special menu.

At Glocal Junction, we generally serve these carrots as raw for salads or we use them as sautéed, roasted, grilled or stir-fried to accompany meat with it to maintain the nutrition value. As for potatoes, we generally blanch or shock fry them to retain the flavour and nutrition of the vegetable without losing the colour,” Amit Bajaj explained.

“We use unique kinds of vegetables, as and when required in our kitchens, especially for special events. Our Chefs understand the science behind retaining nutrients in food and take special care to avoid heavy peeling as it is the skin which has the maximum nutrients. They also practice fine cooking methods like roasting, stewing, etc. so as to retain the nutritional value of food,” proffered Amit Sharma.

Hammer Food & Beverage Business Review

Sunil Menon

Cost Factor However, all said and done, the costs of some of these superfoods are high by Indian standards, which is preventing their more widespread application in India’s food service industry Anthony Huang, Executive Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway, however differs. and states, “Most of these products are not very expensive given that they are most often consumed in very small quantities. Their growing demand of late has of course taken their prices up a bit but the superfoods are definitely within reach,” he opined.

“We, at Sheraton Grand Bangalore Hotel at Brigade Gateway use various types of superfoods on our different menus like gogi berries, avacados, blue berries and our very own ‘Moringa Leaves’ or drumstick leaves,” he informed.

Sunil, on the other hand, has a completely different take on the subject. “They are expensive as their harvesting process is cumbersome. Their produce has to be monitored throughout the process. In India, the production of superfoods is too difficult because of the uncertainty of the climate and raw material unavailability to produce superfoods. Even importing the raw material for these superfoods is not feasible currently in India. Due to the high cost of superfoods, any food preparation incorporating them is also bound to be expensive. Such menu items also attract fewer client attention, due to high selling price and, over a period of time, the items featuring superfood/s tend to become non-moving menu items,” stated Sunil.

Vi n e et to o a g re es t h at t h ey a re comparatively more expensive “But”, he continued, “Our guests at Marriott Suites Pune, are willing to pay more because, for them, tasty and healthy food is more

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BUSINESS important. You will find quinoa, chia, heirloom tomatoes, etc on my menu.”

“Some of these superfood ingredients are really expensive but a few of them are getting produced locally in India as well – like avocado, broccoli, flax seeds, sweet potato, etc. – which helps in giving a economical option to a lot of consumers,” averred Sumanta.

“The different varieties of carrots are now grown in the Darjeeling district and are available in road side stalls of Ghoom, Karseong , Kalimpong and Takdah. Though some of these products are expensive but diners are crazy for them and opt for the same. There are products like goose berries, rajgira, millets, water melon seeds, chia seeds, moringa sticks, purple spinach, amla, quinoa, lotus seeds, etc , which are in huge demand by our clients,” informed Sumanta.

“We tend to see a high demand for these superfoods, especially during breakfast and dinner. Superfoods feature as a part of The Westin Hyderabad Mindspace’s menu. We also have a specially constructed Superfoods Menu, incorporating healthy and nourishing food, that facilitates the wellness of our guests,” asserted Mahesh.

Amit Bajaj concurs with the general concept that superfoods are expensive.

Vivek Kalia “But” he added, “they are well worth the price and diners do opt for them and they have become one of the major food trends in recent years. They are highly in demand for their nutritional benefits. At Glocal Junction, we serve quinoa, chia seeds, avocado, blueberry and sweet potato,” Amit Bajaj articulated.

Amit Sharma is however of the view that they are reasonably priced. “In our property, JW Marriott Chandigarh, we keep various superfood options like avocado, apricot,

artichoke, asparagus, bell pepper, sprout, broccoli, chia seed, dark chocolate, flax seed, grape, hot pepper, salmon, quinoa, blueberry, pomegranate, kiwi, orange, prune, olive oil and many more. These are incorporated in our everyday menus and dishes while tastefully balancing their nutrients,” elaborated Amit Sharma.

While these products are expensive, our diners at Hyatt Regency Amritsar, still opt for them as today’s diner is ready to spend more on his likings and preferences, especially when it comes to health. The superfoods served in our restaurant include quinoa salad, grilled and smoked salmon, Guacamole spreads for breads and as condiments,” disclosed Oliver.

“Superfoods encompass wide variety – from affordable options like banana and garlic to expensive options like lobster and salmon. Their nutritional value is higher than traditional food products; hence they are in high demand,” observed Vivek.

Extent of Demand for Superfoods Since it is generally believed that only people who have travelled abroad are demanding these food products and ingredients in India’s food service industry, is the market for superfoods confined to niche sections of

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Amit Sharma

Oliver Viegas

Aniket Das

metropolitan India, in our country?

Amit Bajaj declares, “Besides their demand in metros of our country, superfoods are also becoming increasingly popular in tier-II and tier-III towns of India, as people are acquiring knowledge about them through online portals, TV shows, and food magazines and they want to try them,.” Declared Amit Bajaj.

“Superfoods have created a big revolution in the food &beverage industry. Chefs all around the world are curating incredible menu items out of these. I may add that superfood is one of the new food trends in India and it has been beneficial for our food and hospitality industry,” he pointed out further.

“The trend of consuming superfoods

is slowly percolating to tier-II and tier-III cities of India. As far as its impact on India’s hospitality industry is concerned, I would say that lifestyle all over the country has undergone a sea change over the last two decades, which has contributed to increasing the demand for superfoods in India,” opined Daniel.

Aniket is of the view that “the trend of superfoods is slowly picking up in tier-I and tier-II cities of the country.” “Today’s guests are extremely focused on healthy lifestyle and superfoods play an important role in maintaining a balanced diet. Chefs are now exploring and utilising superfoods in their menus to make their dishes nutritionally appealing,” he pointed out.

Anthony asserts that superfoods are also

consumed in tier-II and tier-III towns of India.

“There is a small percentage of guests who have a particular dietary regime because of which the superfoods become part of their daily diet. Most guests who stay with us, at Sheraton Grand Bangalore Hotel at Brigade Gateway, for a short period don’t generally request for superfoods. However, guests who stay with us for an extended time period are the ones who prefer to follow their diets; if any. Hotels generally try and accommodate their requests wherever possible,” Anthony elaborated.

Vineet too believes that there is demand for superfoods in tier-II and tier-III towns of the country, as they can be ordered easily online and the people can easily get recipes from google. “Impact of superfoods in India is high and they are in heavy demand by our hospitality industry. But there are certain drawbacks too. For example, overproduction of quinoa, acai berries and almonds can lead to soil erosion, water depletion and land degradation,” pointed out Vineet.

Sunil however, believes that “The consumption of superfoods in India is more confined to metros and that too not very extensively. So it will take time for superfoods to penetrate in to the tier-II & tier-III cities of the country,” he affirmed.

“I would of course say that metros in India have bigger demand for superfoods in terms of the volume consumed as compared to tier-II and tier-III cities of the country, but superfoods are gaining popularity in tier-II and tier-III cities of the country as well,” averred Sumanta.

“India’s hospitality sector, by providing easy availability of these products, has also created a regular business demand for these products. Fusion recipes are being created by Chefs with these elements so as to create differentiation in food taste and variety,” Sumanta informed.

Benefits of a Few Locally Available Superfoods Amla or Indian gooseberries: They are a rich source of vitamin C and are also high in antioxidants. They improve eyesight, immunity, hair quality and also help to burn fat.

Basil seeds: They are commonly known as sabja or chia seeds and are popularly used in preparation of faloodas during the summer, basically because of their cooling effect. Basil seed is also an easy source of vitamins, iron, and helps to control blood sugar levels and facilitate in weight loss. They are also really good for your gut and can relieve constipation and bloating.

Flaxseed: Flaxseed has high levels of omega-3 fats that help lowering total cholesterol and LDL cholesterol (bad cholesterol) levels, lowering blood pressure, promoting brain function and prevention of breast, prostate and colon cancers. It is also known as a good source of vitamin B6, copper, phosphorus, folate, magnesium, dietary fibers, and manganese.

Turmeric: It is an excellent source of fiber, vitamin B6, potassium, vitamin C, and magnesium. However, the main key therapeutic component of turmeric is curcumin that gives turmeric its super powers. It has anti-inflammatory, anti-oxidant, anti-parasitic, wound-healing and anti-malarial properties, and researchers are finding even more potential uses of turmeric.

Nuts: They are an easy source of healthy oils, fiber, protein, vitamins and minerals. Besides these, they are loaded with natural antioxidant i.e. Vitamin E. Oats: They are high in fiber, antioxidants, essential vitamins, minerals and nutrients. They help lower blood cholesterol levels, keep blood sugar levels under control, facilitate digestion, and improve metabolism.

Wheatgrass: It is a new entrée in the Indian market as detox tonic, which is growing in immense popularity. It contains all essential amino acids and is loaded with chlorophyll, vitamins, and minerals; offering a host of health benefits. It is also a rich source of iron, calcium, magnesium, amino acids, vitamin A, vitamin C and vitamin E.

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“As a Chef who has worked in different markets, I have noticed that superfoods are gaining popularity across all markets, depending upon the availability of the ingredients. Globally, people encourage the consumption of these food, especially while travelling. For example, the consumption of brown rice, avocado and quinoa is a trend increasing across markets.Through social media and the Internet, people worldwide are becoming more aware of the importance of adding these superfoods to their diet.

Therefore, the demand for them is increasing extensively. At The Westin Hyderabad Mindspace, we have a dedicated healthy food section in our menus that has secured a very positive impact on our guest satisfaction scores,” conveyed Mahesh.

“Initially, the demand for superfoods in India arose in the metros, but within no time, these products have started gaining prominence in tier-II and tier-III cities of the country as well.

Much of this spreading popularity of superfoods in India can be attributed to the viral nature of social media platforms, growing health consciousness in the Indian society, and the way experts are vouching for these products through various mediums like news media, magazines, blogs, etc. Furthermore, people in tier-II and tier-III cities of our country are becoming more and more upwardly mobile and aspirational. As a result, the demand for superfoods has witnessed an upsurge in those cities too,” declared Oliver.

“Today, superfoods are not an exception but a norm for an increasingly large number of health conscious people who are including superfoods in their daily diet,” he maintained.

Amit Sharma is also of the opinion that the popularity of superfoods in India is not merely confined to metro cities. ‘’The increasing awareness amongst people and the easy availability of these ingredients in tier-II and tier-III cities of the country have resulted in a sudden upsurge in demand for superfoods in India,” he proffered.

“Given the extensive information available online on superfoods and their recipes, consumers are now looking to incorporate them in their daily diets, and even when they are eating out. Having assessed the growing interest of the niche audience in superfoods over the past few years, the India’s hospitality sector is incorporating new fusion and experimental dishes in menus and buffets like never before,” Amit Sharma added further.

Vivek too holds a similar view. “As far as the impact of popularity of superfoods on India’s hospitality industry is concerned, we can say that our hospitality industry has seen an increased growth in the consumption of superfoods, mainly due to various social media promotions and new recipes that revolve around health food and ingredients,” he opined “This has given India’s hospitality industry’s F&B space an opportunity to showcase its talents and creativity. As far as the interest of our guests is concerned with respect to superfoods, we can say that the result has been positive due to the variations in dishes provided by the Chef at Indore Marriott Hotel,” he expressed.

In conclusion, one may state that in today’s post-modern India, people are increasingly focusing on the activities and diet that support well-being as a way of living. As part and parcel of this healthy lifestyle, superfoods are gaining popularity in the country. The demand for superfoods is thus expected to grow in India, allowing entrepreneurs to come up with more superfoods in the India’s food retail and food service industry. n

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FEATURE

Need to Tackle Food Wastage

By Swarnendu Biswas

F

ood wastage is a much more than a serious global problem. It is a slap on humanity; a colossal human tragedy.

According to FAO (Food and Agriculture Organization of United Nations), roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. According to the same organisation, “Food losses and waste amounts to roughly 680 billion USD in industrialised countries and 310 billion USD in developing countries.” At the same time over a billion people in the world struggle with hunger. If this is not a colossal tragedy of our times, what is?

storage facilities and poor transportation infrastructure. It is also a product of our lackadaisical attitude towards food wastage.

We waste food on our dinner tables, in our family functions, in wedding banquets, in hotels and restaurants… it seems food wastage is almost a favourite pastime of affluent and middle class India. While

doing so, we conveniently forget that many millions of Indians have to bear the pangs of hunger, as we cheerfully waste food! It is a disturbing reality that hunger is widespread in India; a country which is the largest producer of milk and the second largest producer of fruits and vegetables in the world. India consistently ranks poorly in

A Callous Attitude Food wastage is a rampant practice in India, as is hunger and malnutrition a rampant occurrence in the country. The Agriculture Ministry noted some five years ago that Rs.50,000 crore worth of agricultural produce was wasted in India every year. I strongly suspect things have not improved much since then.

The huge food wastage in the country i s n ot o n l y d u e to i n a d e q u ate co l d

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FEATURE the Global Hunger Index.

Environmental Impact Food wastage is not only morally and ethically wrong, not only does it create huge economic losses to the economy and the individual enterprises but it is also very much detrimental to our fragile environment, which is already struggling with global warming and myriad types of pollution. It is because production, transportation and cooking of food all lead to greenhouse gas emissions. Food waste accounts for considerable greenhouse gas emissions across the world.

"Food waste is one of the biggest factors that leads to inflated food prices and inequity in the world," opined Ilandhirai Vadivel, the Executive Chef, Radisson Blu Pune Hinjawadi, who rightly pointed out that prevention of food wastage helps to create a positive impact on the environment.

Production of food also leads to huge consumption of water and vegetation and huge usage of land. If at the end of the day we as a society waste large amounts of food then that also amounts to huge greenhouse emissions, huge loss of water and vegetation, huge misuse of land….

Ilandhirai Vadivel without any reason.

All these land could be used for other productive reasons, all these wasted water and vegetation could be preserved, which could have in turn contributed to a better environment, only if we didn’t waste so much food.

Championing a Cause Thankfully, reducing food waste makes for

smart business sense too, and thus the topic can be of interest to players in the food service and food retail industry.

New research on behalf of Champions 12.3 finds there is a compelling business case for food service operators serving hospitals, schools, sports arenas and other facilities to reduce food waste. ‘The Business Case for Reducing Food Loss and Waste: Catering’ shows that for every 1 USD caterers invested in programs to curb food waste, they saved more than 6 USD in operating costs.

H e re i t d es e rves a m e nt i o n t h at Champions 12.3 is a coalition of nearly 40 leaders across government, business and civil society, dedicated to inspiring ambition, mobilising action, and accelerating progress towards achieving Target 12.3 of the United Nations’ Sustainable Development Goals.

Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

This industry analysis examined financial cost and benefit data for 86 sites across six countries. Within one year, the sites had reduced food waste by 36 percent on

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average, by weight, and 64 percent had recouped their investment.

These food service operators made a range of investments in food waste reduction programs, including purchasing smart scales or similar technology to measure their food waste, training staff in measurement and techniques to reduce waste, and redesigning menus. A full 79 percent of sites were able to keep their total investment in food waste reduction below 10,000 USD. The financial returns come from reducing purchase costs by buying less food, increasing revenue from new menu items developed from unsold food or those once considered “scraps,” and from reduced waste management costs.

“Taking action across the food industry is vital if we are to halve global food waste by 2030,” said Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3. “As Chair of Champions 12.3, I am delighted to be able to share this report, which clearly shows that reducing food waste in the catering sector isn’t just the right thing to do, it also makes good business sense,” he added.

“This report has real-world lessons that can be applied in company kitchens today,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at World Resources Institute.

“The catering industry has been a leader in piloting creative solutions for reducing pre-consumer food waste. The task now is to expand the pilots and for those in the industry to learn from what others have seen success doing,” Liz added.

Industry’s Role As far as specifically India's food service industry goes, it is not that restaurant and hotel owners and their Chefs and F&B Managers do not understand the concept of controlling cost of production by minimising or at least substantially reducing food wastage. In India’s food service industry, most of them do understand this concept. But there is a huge gulf of difference between understanding a problem, and addressing it effectively.

In our particular case, understanding the cost benefits from reducing food wastage requires basic business sense, but addressing it requires strong willpower by the managements of restaurants and hotels, which seem to be sadly lacking in India’s food service industry, at least as far as food wastage is concerned. There is also an urgent need among restaurant and hotel guests in the country to curb food waste.

“After gatherings or meetings at restaurants and hotels, we often see that piles of unconsumed food are wasted; if these food are not wasted they could have been fed to some needy people of the country,” pointed out Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa, New Delhi. However, Shailendra stated that “Some restaurants and hotels are doing their bit by serving fixed portion to limit food wastage. Some restaurants in India have food controllers to check food spoilage, while some donate the excess food to their staff and other personnel.

Smaller or stand-alone restaurants in the country are also seen donating excess food to the needy, or reusing nonperishable food.”

“It is time to give more serious attention to this massive scale of wastage and take necessary action that not only

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benefits humanity but the environment as well,” Shailendra asserted, while talking about food wastage.

From Suresh Babu, Executive Chef, Clarks Exotica Convention Resort &Spa, Bangalore, we could realise that Clarks Exotica Convention Resort & Spa is extremely serious about reducing food wastage. “Whenever we are planning to prepare something in our food outlets, we plan to sell it and we don’t want to waste it in any way.” However, he acknowledged that some wastage of food do take place at their outlets too. “We calculate everything depending on how much food are to be prepared, and how much were sold and how much was unfortunately wasted the previous day, in order to curtail wastage of the food and this is very important to us,” he asserted.

“If the food is saved at our outlets, then we try to give it to some of the orphanages but we also face problems like the food getting spoilt on the way by the time it reaches the orphanage/s. We need to consider all these factors and work in such a way that it helps to minimise the food wastage,” averred Suresh, who rightly pointed out that “There are so many aspects related to the wastage of food like money, manpower, water, energy, natural resources, and many more.”

Sathish Reddy, Executive Chef, Courtyard by Marriott Pune Chakan stated that, “There has to be comprehensive and strict control on the amount of food wasted in restaurants or hotels every day. We, at Courtyard by Marriott Pune Chakan ensure minimum or almost zero food wastage by following some pragmatic steps.”

He went on to explain in detail. “We always keep the right food stock to avoid wastage, we store food correctly, we practice stock rotation or first in, first out practice on a regular basis, we ensure the right temperature control to maintain the shelf life of food, we label the food correctly, we maintain a stock inventory of food products,” Sathish elaborated.

“Furthermore, we pay attention to use-by dates of food to avoid their expiry, we keep a close eye on portion control to avoid leftover and wastage. We anticipate our demand of food with care and caution, and if at all there is food waste, we compost them to reduce the adverse environmental impact,” he stated.

Ilandhirai also talked about various measures to check food wastage at Radisson Blu Pune Hinjawadi. “We measure the food wastage at our hotel, develop an action plan for preventing food wastage and implement the targets, follow first-in, first-out policy, buy food products in those quantities which we can realistically use, adhere to proper storage procedures which help maintain the shelf life of our food products, and follow batch cooking for banquets and buffets,” he elaborated.

“In our cafeteria, we have put up a board that shows the food waste at the end of the day. This measure has reduced food waste at the cafeteria as it motivates the associates to curb on the food waste,” informed Sathish.

Suresh pointed out two ways of curtailing food wastage in restaurants. “For instance, if I am planning for a buffet, I need to take a correct assessment of in-house resources and also the number of guests and various bookings done in order to know the quantity of food required. This is one

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FEATURE

Sathish Reddy way of minimising the wastage of food,” he explained.

“We also need to keep in mind that everyone is not going to have everything.

Therefore I prepare those dishes in more quantities which are popular among guests.

Also, we need to be careful when buying vegetables and fruits. The food wastage will be less if they are procured in good condition. Moreover, they would also taste better to the guests, which in turn would again reduce their wastage. We also follow FIFO which is first-in first-out practice. What we buy first we use it first and then the next, and so on… This also helps in controlling the food wastage,” Suresh elaborated further.

When asked how India’s food service industry should collectively take some steps to eliminate or at least substantially reduce food waste in restaurants, Sathish presented some intelligent solutions. “Food ordered at food service outlets shouldn’t be wasted; we should introduce law/s and also enforce it/them without fail by penalising food wastage. The food service outlets should also make it a point to tie-up with charity organisations to collect their leftover food,” proffered Sathish.

“The initiatives taken in reducing food wastage should involve finding out how much food your establishment is wasting to begin with and what kind of food waste your establishment is producing. The primary goal of a waste audit is to identify where your operations’ waste comes from, so that the wastage is reduced to some extent.

Also, restaurant and hotel staff should be provided with a simple sheet of paper where they can keep track of what is being thrown out, why it is being thrown out, and how much is wasted,” suggested Shailendra.

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Suresh rightly puts the onus on the guests and as well as on food service outlets to reduce food waste in India’s food service industry. “Food wastage by guests also leads to the waste of labour of the Chefs to some extent, who often spend the whole day preparing varieties of delectable dishes,” Suresh expressed.

“India can effectively use technology in reducing food wastage. The authorities can also speed up researches for developing eco-friendly and healthy food preservation applications that could be helpful in preserving food for longer periods and keeping farm produce fresh. This will in turn facilitate in reducing food wastage and increase food retailers’ revenue, and can eventually reduce the global carbon footprint,” Shailendra suggested pragmatically.

Lacunae Needs to be Addressed It is about time India’s food service and food retail industry make efforts on war footing to curb food waste. It is alarming that almost 25 percent to 30 percent of our fruits and vegetables produce are wasted due to various reasons, which include less than enough logistical support, paucity of refrigerated storage facilities, poor transportation infrastructure and underdeveloped marketing channels.

Fo o d reta i l i n d u s t ry i n I n d i a ca n significantly reduce food wastage if our cold storage facilities and transportation infrastructure are strengthened, our marketing channels for food are improved and we take serious and sustained steps towards pest control.

India’s food processing capacity also needs to be greatly bolstered. Last year, Harsimrat Kaur Badal, the Union Cabinet Minister of Food Processing, noted that India was only processing 10 percent of its food, resulting in huge food waste.

Shailendra Bhandari

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Suresh Babu Addressing of all these above-mentioned fa cto rs ca n a l s o co nt r i b u te towa rd s reduction of food wastage in our food service industry. Along with all these factors, the attitude of India’s people towards curtailing food wastage also seems to be in the need for drastic improvement.

State Initiatives Required “The government needs to contain food wastage in transportation, and improve storage facilities. Presently, the cold storage chain infrastructure in the country is less than what is required and much of the existing cold storage infrastructure in India also needs to be brought up to global standards. Food processing also needs to get impetus in India so that food is saved much more than what is happening at present and wasted much less than what is happening at present, in our country. This measures would help to feed more people in India,” expressed Ilandhirai, while discussing pragmatic ways to reduce food wastage in India.

Our Union Government and/or state governments can also play their role in curtailing food wastage in India’s food service industry by doing audit checks of food service outlets at regular intervals, pertaining to food wastage, and awarding those restaurants and other food service outlets in the country which have performed exceptionally well in minimising food wastage in a given year.

At the same time, those outlets which practice rampant food wastage without any signs of improvement in this regard, could be penalised by way of additional taxation. The governments could assign an independent body for conducting these audit checks. n

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FOCUS

Time for Indianised Bakery Cafes

I

t is a matter of common knowledge that the QSR market in India is growing at a rapid pace. According to ASSOCHAM’s findings, the QSR sector in India was Rs.8500 crore in 2015, and it was expected to grow to Rs.25,000 crore by 2020. The finding was reported in October 2015. This is natural considering the maturation of globalisation in India, which has made a plethora of Indians develop a craze or even love for foreign origin products like burger and pizza.

QSR Growth The significant growth in disposable incomes in select but sizeable pockets of urban India during the last decade-anda-half and the huge number of nuclear families in urban India having less and less time to cook at home have also fuelled the demand for QSRs in India’s food service industry, during the recent years.

This is reflected by the huge popularity of multinational QSR chains like McDonald’s and Domino’s Pizza in India.

McDonald’s entered our country in 1996, and today there are about 300 outlets across India within McDonald’s brand ambit.

In 2015, India became the second biggest market for Domino’s Pizza, with only the US market for Domino’s Pizza being ahead of us.

Domino’s Pizza also was introduced to India in 1996 and as on 31 st March 2018, there were 1134 restaurants in India under Domino’s Pizza brand ambit, covering 266 cities across India. Jubilant FoodWorks & its subsidiary operates Domino’s Pizza brand with the exclusive rights for India,

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Nepal, Bangladesh and Sri Lanka. Jubilant FoodWorks Ltd. launched Dunkin’ Donuts in India, in April 2012, in Delhi. Till 31st March 2018, the company had 37 Dunkin’ Donuts restaurants across 10 cities in India.

In a report of PTI in 2017 it was stated that Pizza Hut envisaged to almost double its store count in India from 360 to over 700, within the next five years. During the recent years, many brands have entered India’s QSR market, which is another indication of the popularity of QSRs in the country. Carl’s Jr., Burger King and PizzaExpress are only some of them.

The huge market potential of QSR outlets selling burger, pizza or patties or croissants can give a fillip to India’s bakery business. There is no denying the fact that QSR market in India is brimming with huge potential. The market presents a lucrative opportunity for the new entrepreneurs to enter. However, many of the local players with limited resources at their disposal may find it difficult to counter the onslaught of multinational giants in this area.

One of the pragmatic approaches for the new entrepreneurs to enter India’s QSR market is to Indianise their burgers, pizzas and patties. But that is already being initiated by multinational players like McDonald’s, Domino’s Pizza, etc. with considerable success.

However, the QSRs and bakery outlets or bakery cafes in India can easily fight off the challenge of the multinational players by specialising in our age-old baked creations.

This would give them a different market niche, a different identity.

Yes, our own bread pakora, kulcha, and

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naan and kathi rolls, if packaged well, can be the answer to the burgers and pizzas.

A Different Market Niche Yes, this writer has many times seen huge crowd during office hours at a tiny outlet in Connaught Place, selling yummy bread pakoras and other goodies. Its bread pakoras are a craze. There are many such outlets across India. The point is, we may become globalised, but still by and large, the palate of common men and women in the country is rooted in our culinary traditions.

In the unorganised segment of India’s food service industry there are numerous outlets and roadside kiosks across the country selling bread pakoras, kathi rolls and kulchas, but there are not many players in India’s organised food service industry which are specialising on awesome variety of bread pakoras, naans, idlis and kulchas. There are some players in India’s organised food service industry which are into kathi rolls, but their numbers are also quite less. Their market range in India is also quite less as compared to many multinational QSR players operating in the country. This needs to change.

So I am quite confident that a bakery café chain specialising in bread pakoras and different types of aromatic tea options at affordable prices can soon garner huge popularity in India. Yes, to cater to the non-vegetarians, our imaginary café chain (let us name it as café C) can present bread pakoras in both vegetarian and non-vegetarian formats. One form of bread pakora can have the filling of potatoes and

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FOCUS paneer, the other form can have the filling of meat and chicken.

Of course, these outlets would have other bakery products too, but their specialisations should ideally be on one of the very popular Indian bakery products like bread pakora, kulche, naan, etc.

Similarly, there can be sleek cafes or QSR outlets specialising in naans and kulchas, accompanied with chickpeas or minced meet or minced chicken, complemented by lassi, filter coffee and an array of piping hot aromatic tea options. Naans stuffed with minced meat or potatoes can also be delectable options for bakery cafes. Naan and kulcha are Indian flatbreads whose popularity is time tested.

An Untapped Market I am sure a QSR chain or a bakery outlet specialising in delicious keema naan or keema kulche can compete with multinational burger and pizza chains and carve out its own niche, in the Indian bakery industry.

Similarly, there is a strong market need for cafes serving oven baked idlis with coffee in south India and also in other parts

June-July ’18

of India. Players can come up with QSRs of baked idli chain to make a fresh inroad in India’s bakery and confectionery business.

The bakery cafes or QSR entrepreneurs in India can also tap the market by merging the indigenous with the exotic. Examples of such creativity are idli manchurian and pizza dosa among others. This writer still remembers having wonderful pizza dosa at Hariji’s stand-alone bakery cafe in Kerala.

Succinctly, we need to Indianise our stand-alone bakery outlets and bakery cafes, rather than Indianising the foreign bakery products; a trend which is already getting common.

The concept of Indianised QSRs also needs to be fostered in India’s food service industry, which would help many new entrepreneurs in the industry to find their respective niches without stiff competition, constant threat of extinction, and without long gestation periods.

Th es e ty p e of o u t l ets s e l l i n g o u r indigenous bakery and confectionery products can easily widen their base in tier-II and tier-III cities, and rural India too, provided they can keep their prices in check.

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Décor and Desserts Of course, the ambience and décor of these QSRs or bakery cafes or stand-alone bakery outlets would also need to be quite different from the typical QSR outlets, bakery cafes, and stand-alone bakery outlets, so as to strengthen their market positioning. They should be inherently sleek but with an outward rustic charm. Ideally, they could have reflections of local culture as part of their interior artworks, as part of their décor.

For example, artwork representing bhangra dance can be apt for a Punjabbased bakery café chain specialising in keema naan, bread pakora and lassi, and artwork representing Bhartanatyam, Mohiniattam, Kuchipudi, boat racing in Kerala, etc. can be apt for an idli café chain based in south India.

It would be wise if the dessert offerings at these very desi bakery cafes or QSR outlets or stand-alone bakery outlets specialising in indigenous bakery products are Indian sweets like rasogulla, rasmalai, and gulab jamun, and not exotic muffins, macaroons, and tiramisu. This would facilitate them to get a defined market identity. n

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AGRI

The Essential Fruit wood apple has been very much limited. It is mainly used in making sherbet or else used as a medicine, whereas this amazing fruit can be used in many more creative ways.

Wood apple has largely been an ignored fruit in India although it has a lot of health benefits. It helps in prevention and cure of many diseases.

Healthy Benefits

W

ood apple, which is known as bael in Hindi, is a fruit enriched with health benefits. Its tree also has religious significance in India. Wood apple, whose scientific name is Aegle marmelos, is a fruit borne by the wood apple tree, whose leaves are used in worship of Lord Shiva.

The tree is native to Indian subcontinent and South-east Asia.

Wo o d a p p l e i s a g re e n to g o l d e n coloured fruit with a hard shell and a soft orange coloured pulp, with a lot of seeds and fibre. The fruit tastes like a mixture of papaya, mango and lime with a slight bitter aftertaste. It is a seasonal fruit found in summers, usually during the month of May to July, mainly across the Indian subcontinent and South-east Asia.

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It is found across India in lower Himalayas, Uttar Pradesh, Bihar, Orissa, Madhya Pradesh, Andhra Pradesh, Maharashtra, West Bengal, Haryana and Punjab. This fruit is also found in Sri Lanka, Thailand, Malaysia, Indonesia, Egypt and the Caribbean Islands.

Limited Usage in India In the hot scorching summers of India, cool or chilled wood apple juice can come across as a refreshing beverage. In fact, that is the most common usage of this delicious fruit in India. It is usually sold as a refreshing drink by street vendors across north India, who call it as bael sherbet. In some parts of Punjab the dried bael powder is used in making bael panjiri.

Generally, in India the use of bael or

Hammer Food & Beverage Business Review

However, in ancient India, wood apple was not an ignored fruit, like it is in contemporary post-modern India. It was used in ancient times to cure fractured bones; a mixture of dried bael with turmeric and ghee was applied over the affected part of the body to cure and treat fractures.

Wood apple is an inexpensive and highly nutritious fruit with high amounts of fibre, carbohydrates, potassium and vitamin B1 and B2. Diseases such as asthma, bronchitis and jaundice can be tackled by the consumption of wood apple.

This panacea of a fruit can cure gastric ulcers as well as prevent heart diseases.

Eating of bael on a regular basis can help fight gastric ulcers as it contains phenolic compounds which have anti ox idant properties. Phenolic compounds also fight

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AGRI Some Culinary Applications

against cancer causing cells.

Inflammations can be cured by applying the extract of wood apple over the inflamed region. Furthermore, bael oil can alleviate respiratory disorders like asthma and cold.

Besides all these, regular consumption of wood apple keeps the digestive system s t ro n g by re m ov i n g tox i n s f ro m t h e intestines. It also controls blood sugar and is rich in laxatives. If included in the diet, wood apple will facilitate to keep the doctor away from home. Wood apple also helps in boosting energy levels in the body.

However excessive consumption of wood apple is not good for the stomach as it may cause constipation. The fruit should also be avoided by women during pregnancy.

Incorporating wood apple in some modern dishes can help in enhancing the popularity of this nutrient rich fruit as an ingredient, across India’s evolving food service industry.

Few points are to be considered while selecting the right type of wood apple for use in recipes. The wood apple should be round in shape, should have smooth surface without any marks or cracks, and should have a thin rind with a straw yellow colour.

One has to break open the hard shell using the back of a knife or a hammer and break it open into two halves.

Now scoop out the orange coloured pulp, along with the seeds and fibrous material. Combine with a little amount of water and pass it through a strainer to separate the pulp from the seeds and thick fibre. The pulp can be used in various recipes, and can last up to a week if kept under refrigeration.

The below-mentioned recipes for the dishes are created considering the religious nature of this fruit, which makes all the recipes 100 percent vegetarian. The right blend of ingredients eliminates the bitter aftertaste of bael and makes the dishes very well-balanced.

About the Authors:

Sandip Vasudev Madkaikar is the Head of the Department, Chitkara School of Hospitality, Chitkara University, Chandigarh — Patiala National Highway, Patiala — 140401

Santosh Malkoti is the Assistant Professor, Chitkara School of Hospitality, Chitkara University, Chandigarh — Patiala National Highway, Patiala — 140401

We supply wide varieties of Imported and Indian Dairy products like Grana Padano, Parmigiano, Gouda, Edam, Feta, Brie, Camembert, Cheddar, Emmental, Mozzarella, Whipping Cream and all type of Italian and French Cheeses.

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AGRI

Recipes Bael Jelly Ingredients Quantity Wood apple (bael fruit) pulp 60 gm Water 500 ml Sugar 100 gm Agar Agar 05 gm For Garnish White Sesame Seeds 01 gm Mint Sprigs 02 nos.

Serves: 08 Time Required: 15 minutes + Chilling Time Method of Preparation: I. Cut open the wood apple into halves, scoop out the pulp and pass through a strainer, to obtain a smooth pulp.

II. Boil water with sugar and wood apple pulp. Dilute agar agar powder in water and add to the boiling mixture to thicken the contents.

III. Pour in a dish, and allow to cool. Set to chill in a refrigerator.

IV. Cut into individual pieces. Serve with a garnish of sesame seeds and mint sprigs.

V. Serving instructions: Serve chilled.

Bael Curd Tart Ingredients Quantity For Short Crust Sweet Paste Unsalted Butter (Chilled) 120 gm Flour 120 gm Icing Sugar 60 gm Bael Pulp 60 gm For the Bael Curd Butter 100 ml Castor Sugar 100 gm Lime Juice 30 ml Bael Pulp 60 gm Serves: 16 Tart Shells Time Required: 15 minutes + Chilling Time + Baking Time Method of Preparation: I. For the sweet paste: Mix flour with chilled butter followed by the icing sugar, and wood apple pulp. Combine together to form a sweet paste dough. Refrigerate for 30 minutes.

II. Grease tart shells with butter; spread the sweet paste in the tart shell and blind bake for 20 minutes.

III. For the bael curd: Cook butter, sugar, lime juice and wood apple pulp over a double boiler until thick. Allow to cool and later set in the refrigerator for 25 minutes.

IV. Fill the cooled tart shells with bael curd and serve cold with a garnish of mint sprig and dusting of icing sugar.

Bael Mousse with Coffee Ingredients Bael Pulp

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Quantity 60 gm

Condensed Milk 30 gm Whipped Cream 200 ml Instant Coffee 6 gm Serves: 04

Time Required: 10 minutes + Chilling Time Method of Preparation: I. Combine wood apple pulp and condensed milk together using a spatula and refrigerate.

II. Whip the cream to a stiff peak, and fold in with the pulp mixture and 5gm instant coffee.

III. Pipe into a clean, halved shell of the wood apple. And garnish with mint sprig and dust of coffee.

IV. Serve chilled

Bael and Almond Cake Ingredients Quantity Butter 100 gm Castor Sugar 100 gm Almond Flour 100 gm Refined Flour 50 gm Baking Powder 10 gm Milk 100 ml Lime Zest 05 gm Bael Pulp 100 gm For the Syrup Grain Sugar 50 gm Water 100 ml Bael Pulp 50 gm Serves: 08

Time Required: 15 minutes + 20 minutes Baking Time Method of Preparation: I. Cream butter and sugar until fluffy.

II. Fold in almond flour with refined flour and baking powder.

III. Prepare the cake batter by incorporating milk and pulp mixture slowly, add lime zest and bake in a greased mould at 180 degree celsius for 25 minutes.

IV. Let the cake cool, pour hot syrup over the cake and serve warm with dusting of icing sugar and mint sprig.

Bael Slush

Ingredients Quantity Bael Pulp 200 gm Ice Cubes 200 gm Castor Sugar 75 gm Serves: 08 Time Required: 05 Minutes Method of Preparation: I. Grind ice cubes and the castor sugar together.

II. Add wood apple pulp to the ice mixture and blend until smooth.

III. Churn freeze occasionally, serve immediately with a garnish of mint sprig.

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bEVERAGE

Potential Market of Ethnic Beverages

By Swarnendu Biswas beverages are designed to give relief from summer heat, some like mahua and feni are tailored to make you heady and ready for celebrations. Taking swigs of mahua can be an interesting part of tribal tourism in Chhattisgarh, whereas a visit to Goa can get more enjoyable with sips of feni.

Many states and regions of India have their own ethnic beverages. Like mahua is an intoxicating drink made from fermenting the flowers of the mahua tree, which is enjoyed primarily by the tribals of Chattisgarh, whereas neera is widespread in Tamil Nadu, and feni is a strong alcoholic beverage from Goa. The popularity of these above-mentioned three beverages is confined within a given

T

he long Indian sizzling summer is in full swing and cool beverages are a delightful means to bring a refreshing element to the scorching and sweaty summers. They can give some relief from the all pervasive heat.

B e s i d e s t h e b ra n d e d ca r b o n ate d beverages from multinational players, and an impressive number of fruit juices, shakes and branded fruit drinks floating in the market, India’s food & beverage industry also has an impressive array of ethnic beverages to quench the perpetual thirst of our millions; beverages whose timeless appeal among Indian masses and classes has not yet been eroded by the transient market forces.

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Indigenous Drinks Besides our indigenous varieties of tea and coffee, India has a number of other refreshing ethnic beverages, which include lassi, aam panna, chach, jaljeera, thandai, coconut water, sherbet of wood apple (bael), kokum sherbet, sattu, shikanji, mahua, neera, feni among many others.

Yes, ethnic beverages like aam panna, jaljeera and lassi have been integral part of our lives and lifestyle since ages. Many of these above-mentioned ethnic beverages are often made in Indian homes and many among us have a flood of fond memories associated with these sweet, or salty or tangy refreshing liquids.

Though a majority of these ethnic

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bEVERAGE state only. At the same time, though lassi, the popular yogurt-based beverage, has been believed to be originated in Punjab, but its popularity has long gone beyond north India, and now its majestic flow is acquiring a pan-Indian appeal. Besides the broad demarcation of sweet and salted lassi, there are different variants of lassi like mango lassi, rose lassi, kesar badam lassi among others.

Hidden behind the world of popular Indian beverages like aam panna, lassi and jaljeera, there are many other lesser known beverages in the amazingly diversified gastronomic climate of India, which our food service industry can introduce in their regular menus or in occasional food festivals to infuse more innovation and hence market appeal in their offerings.

O n e of t h e l e s s e r k n ow n et h n i c beverages is jigarthanda which has its origins in Madurai city of Tamil Nadu.

The main ingredients of these cool and delectable beverage include almond tree gum, sarsaparilla root syrup, sugar, milk and ice-cream.

Variyali sharbat or fennel sherbet is a popular beverage in Gujarat, which is usually partaken during summers. However it is not much known in north, east or south India.

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Maharashtra, which can cool and refresh parched souls. This drink is made from kokum, a fruit with deep purple colour, and water. Mint leaves, sugar and cumin powder should be infused to add taste and flavour to this beverage. This drink also deserves a pan-Indian appeal.

The market potential of these lesser known but wonderful ethnic beverages from India can be promoted across the country through our F&B retail, and also through our food service industry.

Paper Boat Sails

It comprises fennel seed powder, raisin or jaggery, Rock sugar, lemon juice and salt.

Kokam Sharbet is a beverage from

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However, it is lamentable that even now, the appeal of our ethnic beverages (excluding our indigenous varieties of tea and coffee, of course) is not much explored in the branded beverage market of India. Most of the ethnic beverages in India flow through the unorganised segment of our fast evolving F&B industry. Presently, the organised market for ethnic beverages in India (excluding our indigenous varieties of tea and coffee) is at a formative stage, with a less than modest market size of Rs.150-200 crore, but it does indicate lots of promise. However, the unorganised market of ethnic beverages in India (excluding our indigenous varieties of tea and coffee, of course) is to the tune of

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bEVERAGE Rs.1500-2000 crore.

One of the major brands in the realm of ethnic Indian beverages is Paper Boat, whose branding seems to be intelligently leveraged on fond childhood memories and the ethnic beverages associated with those fond memories. It is a brand of Hector Beverages Pvt. Ltd. “We hoped that Paper Boat, much like the Tagore poem, would send these drinks, these culinary messages to those who have never tasted such concoctions. And of course to those, who long for the days gone by,” the website www.paperboatdrinks. com stated.

They have a range of wonderful tastes and flavours on offer, which include thandai, rose tamarind, neer more, jamun kala khatta, kokum, aam panna, ginger lemon tea among others.

Players to Enter But soon, Paper Boat may be in for some serious competition. Recently, Dabur India Ltd. has also decided to introduce some exciting ethnic flavours, which are Masala Guava, Masala Pomegranate and Alphonso

Mango, under its Réal brand. Réal ethnic range will be presented in the market in 1litre Tetra Pak format. The price of Masala Guava will be Rs. 99 and Masala Pomegranate and Alphonso Mango will be priced Rs.109 each.

Earlier in 2015, Dabur entered India’s ethnic beverages market with the launch of Hajmola Yoodley.

Coca-Cola India is also eyeing India’s ethnic beverages segment, which is brimming with possibilities.

Coca-Cola India had already revived RimZim, its brand of masala soda.

According to livemint, “The company is also extending its water brand Kinley to a range of aerated drinks with flavours more suited to Indian tastes, such as jeera, lemon and orange.”

PepsiCo India Holdings Pvt Ltd. has also announced that the fizzy version of its brand Slice will come in ethnic flavours like jeera and guava chili.

It will also come in conventional flavours like apple, clear lime, orange, and lemon.

Overall, we can sum up that there is a huge gap in the organised ethnic beverages market in India, especially in

the backdrop of sluggish growth in the carbonated soft drinks market that our country is experiencing. The slow growth of carbonated soft drinks market in India during the recent times, which is valued at Rs.22,000 crore, most possibly indicates buyer preference for non sugary healthy beverages in the country.

For now there are large sections of people in India who are preferring healthy beverages over carbonated drinks, a market which the ethnic beverages player can intelligently explore.

Market Initiatives It would be better if the players thinking of entering India’s ethnic beverages market come up with innovative or at least uncommon flavours, and enrich them with health quotient, for the Indian consumers are becoming more and more experimental and as well as health conscious by the day.

The organised players should also package their ethnic beverages in not only customer-friendly but also affordable packing options so as penetrate the huge largely untapped rural market where ethnic beverages is expected to have a ready appeal. n

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PUB

Chull, Let Us Party

By Swarnendu Biswas

O

n e o f t h e m a n y w i d e s p re a d disturbing realties of post-modern India is its medieval cultural baggage of repressed sexuality that is also one of the characteristics of the inherent feudalistic traits of our society. In fact, it would be safe to assume that one of the several factors behind rampant crimes against women in India is the widespread repressed sexuality among Indian males, which many a time meanders into frightening perversions.

So it was refreshing to see a restobar in Gurgaon displaying the uncommon boldness to have a theme which promotes doing away with the social taboos associated with sex in our society of double standards. The name of the restaurant is also uncommon and interesting; it is Chull; a lingo associated with Delhi slang. It is located in the happening Sector 29 of Gurgaon.

company which owns and runs Chull, “Our outlet aspires to create a destination where guests can engage in conversation around concepts considered taboo by the society, sans judgmental looks and stares. Chull is a trendsetter among the current crop of restaurants mushrooming in Delhi-NCR.” “Chull celebrates openness but there is no place for vulgarity in Chull. Instead it wishes to inculcate the importance of safe sex amongst the youth through its quirky interiors. Many among today’s Indian youth

Erotic Ambience After we entered Chull, we couldn’t help getting impressed by the sensual ambience characterised by luscious lip shaped couches and handcuffs dangling from the ceiling. The drinks cabinet of the bar was also dotted with simulation of tempting lips of all shapes and sizes; reflecting varied shades of sensuality. Besides these, naughty ‘read between the line’ sentences along with the suggestive pictures on the wall facilitated to bring out the theme of

A Much Needed Space According to Shubham Gupta, the MD of Hitch Fish Hospitality Services Pvt. Ltd., the

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are educated, aware and modern in their outlook, which make them open to having a conversation on any topic that is still otherwise considered a taboo in our society.

With Chull, we want to create that comfort zone, that much needed space, where one can freely converse on taboo topics, over some great food and drinks. Undoubtedly it is a bold step, but at the same time we felt that we, as a society needed to create such a space,” offered Shubham.

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PUB the restobar very well. Names of some of the items on the menu also emanated sexual flavours; much to our pleasant surprise.

Chull is spread across two floors. The terrace has a swing, which accentuates the feeling of romance and sensuality of the ambience; however here the chairs are quite ordinary, the lip shaped couches are missing.

The wall behind the bar at the terrace is also dotted with images of sensual lips.

Business Makes Sense Th e res to b a r, w h i c h was o p e n e d i n October 2016, is attracting brisk crowd.”On weekdays, Chull attracts 150-200 persons on an average, whereas on an average weekend day, the place attracts 300-500 persons on an average,” asserted Shubham.

Chull has a seating capacity of 200.

“The restobar required an approximate initial investment of Rs.2.5 crore, and has already achieved break-even,” informed the entrepreneur behind this unconventional project in India’s food service industry.

Sumptuous Delights We found the food and beverage options at Chull no less tempting than its ambience

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Shubham Gupta and décor. The starters at Chull seem to be inspired by Delhi’s street food. Kela Chips, Palak Pakora Orgy (yes, the name of the item too exudes sexuality; one section of the menu is titled as Foreplay), and Raseele Momos with options of fried/ steamed/tandoori and vegetarian/ nonvegetarian momos, Paneer Tikka, Dahi Kebab, which comprise yoghurt filled vegetarian kebabs came across as sheer delight to the senses.

We had Jhinga Laka Jhinga Laka with

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Johny Walker Black Label and our taste buds began to dance. The dish comprises mustard marinated prawns served with Chull’s special chutney. Chicken 69, the special South-Indian style chicken preparation at Chull, Firangi Tulsi Wali Macchi, which is basil marinated fish tikka served with green chutney, and No Nonsense Buttery Keema Pao also tasted delicious.

According to the Executive Chef of Chull, Jai Prakash, Mirch Basil Paneer Tikka, which comprises cubes of paneer stuffed with green chili and garlic paste, and flavoured with basil, is one of the most popular dishes at Chull. It is served with a mocktail named Fun on the Beach.

Another of the most popular dishes at Chull is Harissa Chicken TIkka, which comprises cubes of chicken marinated in Harissa chili paste and Morrocan spices. It is also served with Fun on the Beach mocktail.

Cocktails and Others Chull’s heady delights complement its impressive array of sumptuous offerings.

Satrangi, Palang Todd, Talab, Sakkti, Tafri are some of the many interesting beverages which cocktail lovers are likely to savour at Chull.

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PUB To give three examples; Tafri comprises vodka, honey & Kashmiri kahwa, Satrangi has pineapple, orange, cranberry, blue curacao, vodka & black s a l t , w h e re as B h a s a d co m p r i s e s w h i t e r u m , gulkand, betel nut & soda! These concoctions can make the mouth of a cocktail connoisseur water. Of course, the old fashioned cocktail lovers can get their Bloody Mary, Jai Prakash Cosmopolitan, Screwdriver and other heady options too at Chull.

Among the single malt selections at Chull, Glenfiddich, Taliskar, Glenlivet, Laphroaig are some of the highlighting features, whereas among premium whiskies, J.W. Blue Label, J.W. Gold Label, J.W. Black Label, Chivas Regal 18 years, and Royal Salute 21 years are some of classy alcoholic beverage offerings at Chull.

Overall, whether you love gin or rum or vodka or sangria or cognac or beer or tequila (or all of them for that matter), you are not likely to get disappointed at your date with Chull. The range of beer at Chull is truly exhaustive. The beer experience here flows from Corona and Hoegaarden to Kingfisher via Budweiser, Fosters, Birra and other frothy brand stations.

Non alcoholic drinkers can opt for mocktails, iced teas, teas, or coffee.

“Tandoori Malai Broccoli with Penacolada, Cottage Cheese Pattya with Gulab ki Sughandi, Mutton Shutton Paper Fry with Adrak ki Sandy are some of the fascinating food & beverage combinations at Chull,” opined Jai Prakash.

No wonder, with its ambience reflecting sensuality and with its delectable and intoxicating menu, Chull is expected to raise new heights of popularity among the adventurous youth in the gastronomic map of Delhi-NCR, in the near future. The place is quite suitable for party goers, who like to let their hair down once in a while. A party crowd of animated youngsters, who were dancing accompanied with peppy music near our table, testified my inference quite aptly.”We organise stand-up comedy show with different artists, and also organise poetry show and music show at Chull,” offered Shubham. Talli Tuesdays at Chull offer unlimited quantities of select vegetarian and non-vegetarian food items and select range of drinks, at Rs. 1200 for stag and for Rs.2000 for couples. Talli Tuesdays run on every Tuesday at Chull, from 7 pm to 11.30 pm.

The restobar also has belly dance night on Wednesdays, from 9 pm onwards and Ladies Night on every Thursday from 7.30 pm onwards. In the Ladies Night, free drinks for ladies are being offered. That is not all! "On Fridays, we have 'Kinky Friday' where DJ Mudit performs from 9 pm onwards, and there are Sassy Saturdays, where Bollywood songs are being played on Saturday nights, from 9 pm onwards," informed the restaurateur.

As is expected, Shubham is not resting on his laurels, and is having ambitious expansion plans for Chull. “We are planning to come up with the franchise of Chull, with two three more Chull outlets in Delhi,” informed Shubham. n

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Hammer Food & Beverage Business Review Toll Free 18001035913 www.winterhalter.in info@winterhalter.in

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THEME CUISINE

Spicy and Sumptuous Tastes from Mexico

By Sharmila Chand

V

ibrant, delicious, colourful, spicy, Mexican cuisine is all of these and a lot more. It indeed has lot of chutzpah as it comes laden with an amazing array of chilies; both fresh and dried. It uses key ingredients like tomatoes, limes, coriander, red onion, avocado, and corn.

Beans and corn are among the staple food of Mexico. Corn is used to make masa, a dough that is then turned into tortillas and tamales. Beans and corn feature prominently in many Mexican dishes.

The flavours in Mexican cooking come from several herbs and spices, including a variety of chilies. Oregano, coriander, cinnamon, garlic, onions, lemons and limes are also used generously.

Authentic Mexican food is a mélange of flavours; both savoury and earthy. It is light and fresh as it uses fresh herbs, vegetables and lot of citrus.

For vegetarians, Mexican cuisine can come across as a delightful experience with

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its usage of mushroom, zucchini, squash, pumpkin, and various vegetables, which are tasty and healthy.

Some of the traditional dishes of Mexican cuisine are as follows: Chilaquiles This traditional breakfast dish from Mexico comprises lightly fried corn tortillas cut into quarters and topped with green or red salsa; the red salsa being slightly spicier. This dish can be best enjoyed with scrambled or fried eggs with loads of cheese and cream and a healthy dose of refried beans.

Hammer Food & Beverage Business Review

Pozole It is said this pre-Hispanic soup was once used as part of ritual sacrifices.

These days you get chicken, pork and vegetarian pozole versions.

Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Pozole is served with a liberal sprinkling of lettuce, radish, onion, lime and chili.

Tacos al pastor It is one of the most popular forms of tacos. The origin of this dish dates back to the 1920s and 1930s and with the arrival of Lebanese and Syrian immigrants to Mexico.

It can be prepared by slicing thin strips of pork off a spit. The dish should be placed on a corn tortilla and served with onions, coriander leaves and pineapple.

Tostadas Literally meaning toasted, tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil, until they become

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THEME CUISINE

Beverage Menu by Mixologist Yangdup Lama from Rodeo Cantina & Kitchen

crunchy and golden. These are then served alone or piled high with a number of garnishes. Popular toppings for this dish include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.

Chiles en nogada Representing the three colours of the Mexican flag, Chiles en nogada is considered one of Mexico’s most patriotic dishes. Poblano chilies filled with picadillo (a mixture of chopped meat, fruits and spices) represent the green part of the dish, the walnut-based cream sauce is the white part, and pomegranate seeds comprise the red part of the exciting dish.

Experts say it originated in Puebla, and

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Beer & Micheladas Classic Michelada: Beer the Mexican way — salt rimmed glass with lime juice.

Sunny Michelada: Orange marmalade, fresh orange chunks, orange juice, a splash of tabasco sauce, fresh lime juice and beer.

Mixed Berry Michelada: Red berry puree, blue berry cordial, cranberry juice, fresh lime juice, a splash of tabasco sauce and beer.

Margaritas Classic Margarita – Prepared with tequila, cointreau, fresh lime juice.

Rodeo Agave Nectar Margarita — Prepared with tequila, agave nectar, splash of ginger juice, and fresh lime juice.

Passion Fruit and Orange Margarita — Prepared with tequila, orange liquor, passion fruit syrup, and fresh lime juice.

Kaffir Lime & Watermelon Margarita — Prepared with fresh watermelon, kafir lime leaves, and fresh lime juice.

Signature Cocktails Caipirinha — Tequila Reposado with fresh lime chunks, fresh lime juice, and agave syrup.

Acapulco Spice —Tequila infused with red bell pepper, orange liquor, bell pepper chunks, a splash of tabasco sauce, orange juice and fresh lime juice.

Luchadora — Cinnamon infused tequila with tamarind juice, jiggery syrup and apple juice.

Mocktail Aguas Frescas — Fresh and seasonal aguas frescas.

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THEME CUISINE the dish was first served to Don Agustin de Iturbide, the liberator and subsequent Emperor of Mexico.

Elote Yes, it is your favourite Corn on the Cob. The corn is traditionally boiled and served either on a stick (to be eaten like an icecream) or in cups, the kernels having been cut off the cob. Salt, chilli powder, lime, butter, cheese, mayonnaise and sour cream are then added generously.

Enchiladas This dish dates back to Mayan times when people in the valley of Mexico would eat corn tortillas wrapped around small fish.

These days both corn and flour tortillas are used and they are filled with meat, cheese, seafood, beans, vegetables or all of the above. The stuffed tortillas are then covered in a chili sauce, making for a wonderful Mexican breakfast.

Mole Mole (pronounced ‘mol-eh’) is a rich sauce, popular in Mexican cooking. There are myriad types of moles but all contain around 20 or so ingredients, including one or more varieties of chili peppers. All require constant stirring over a long period of time.

Perhaps the best-known mole is mole poblano, a rusty red sauce typically served

over turkey or chicken.

Guacamole Guacamole is one of Mexico’s popular dishes. It is believed to be enjoyed since the time of the Aztecs. Made from mashed up avocadoes, onions, tomatoes, lemon juice and chilli peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.

As Mexican food is rising in popularity in India, the time is opportune for introduction of many food service outlets in metros across the country, specialising in Mexican cuisine.

Menu Planning Food Menu by Chef Marco Cuervo, Rodeo Cantina & Kitchen Nibbles Guacamole Artesenal — Fresh imported hass avocado with onion, tomato, cilantro, chile serrano and lime juice. Served with hand cut corn tortilla chips.

Chicharron de queso - A famous Mexican street snack. Here crispy grilled Gouda cheese is served with fresh guacamole to dip in.

Taquitos Fried and rolled corn tortillas; topped with salsa roja, sour cream, lettuce and crumbled cheese.

Served with Chicken Tinga (spicy and smoky shredded chicken) or Taqui Beet (beetroot and cottage cheese with a blend of spices).

Tostadas Crispy corn tortillas topped with a flling of chicken tinga (spicy chicken cooked in chile chipotle onion & tomato sauce, garnished with refried black beans, sour cream, crumbled cheese, avocado and lettuce) or of roasted vegetables (Comprising beans puree, seasonal vegetables, chipotle mayo, crumbled cheese and fresh coriander).

Tacos Soft corn or flour tortillas. Some of the ideal fillings can be: Baja Fish: Beer battered sole, grilled cheese, marinated slaw, chipotle mayo and salsa fresco.

Chicken Al Pastor: Chicken marinated in a blend of ancho, guajillo and herbs, served with onion, grilled pineapple, coriander and morita salsa. Add cheese.

Chicken Borracho: Grilled corn fed chicken strips, marinated with orange, beer and chile pascilla marinate. Topped with refried pinto beans, vegetables, escabeche and salsa borracha.

Add cheese.

Tenderloin: Marinated grilled tenderloin & spring onion mixed with avocado salsa, garnished with lettuce, radish & pickled red chile. Add cheese.

Hongos Silvestres: Grilled wild mushrooms marinated in a blend of chilies and herbs. Served with grilled pineapple.

Add cheese.

Eggplant & Potato: An eggplant cutlet, green chili potato

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mash topped with avocado salsa, jalapenos, fried leeks and crumbled cheese.

Cheese & Chili: Grilled cottage cheese and roasted chile Poblano strips, mixed with pinto beans and avocado salsa.

Burritos A flour tortilla stuffed with Mexican rice, cheese, sour cream & refried beans.

Choose from roasted seasonal vegetables with coriander and chile, or chicken marinated in a blend of ancho, guajillo and herbs.

Full Plates Pescado A La Mostaza (A classic from Rodeo’s menu since 1994) Pan-fried sole filet in three mustards and jalapeño sauce, chile ancho mash potato and roasted seasonal vegetables.

Fajitas Grill with onions, green, yellow and red peppers & sour cream. Served with flour tortillas. Choose your fllings from: Famous Rodeo Marinated Chicken Tenderloin with house marinate Cottage cheese & mix vegetables Pollo Borracho: Organic corn-fed chicken breast and thigh marinated with chili powder, oregano and beer, served with refried beans and pickled vegetables.

Enchiladas Corn tortillas simmered in green tomato salsa, topped with cheese gratin, sour cream, crumbled cheese, onion, coriander; served with refried beans. Choose fillings from: Spicy chicken Seasonal roasted vegetables.

Desserts Churros with Chocolate Traditional Mexican pastries served with cinnamon sugar and chocolate sauce.

Vanilla Tres Leches Cake Three milk sponge cake brought in harmony with peaches, strawberries, pine nuts and rose petals.

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R estaurant

For Savouring Mexico and its Flavours

By Sharmila Chand

D

elhi’s iconic Mexican restaurant Rodeo, which dates back to 1994, has got a spanking new makeover as ‘Rodeo Cantina & Kitchen.’

Despite its brand new contemporary avatar, Rodeo Cantina & Kitchen is all set to carry forward the rich legacy of the brand Rodeo, which include stellar hospitality experiences, and an exciting selection of food and beverage offerings. Of course, the muchloved Mexican cuisine is very much there.

“When Rodeo began its journey in 1994, I was just six years old. Over the course of 23 years, a lot has changed in Delhi. Delhi has transformed, Connaught Place has transformed, the local palate of Delhi has evolved, and now… Rodeo too has evolved to Rodeo Cantina & Kitchen. We are very ecstatic and proud to ‘re-introduce’ an evolved version of Rodeo — Rodeo Cantina & Kitchen — for restaurant goers. While the

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décor and ambience have changed from a Wild West theme to a modern Mexican Cantina, the soul of this restaurant will always be the same; a place to bring your family and friends where every day is a celebration,” elaborated Ahsan Shervani, Vice-President, Shervani Hospitalities — the parent company owning Rodeo.

Rodeo has been re-launched with an aim to celebrate the true gastronomic spirit of contemporary Mexico. A family restaurant during the day, Rodeo Cantina & Kitchen changes into a lively bar at night. It is a cheerful, warm and welcoming space that reflects the same liveliness that makes Mexican cuisine and culture such a hit across the globe.

Celebrating Mexico with the same gusto as it did in 1994, the new Rodeo Cantina & Kitchen explores Mexico’s culture, people, history and art.

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Overall, the place comes across as a perfect destination for quiet lunches, or for fun evenings with friends. Rodeo’s new avatar celebrates the warm, inviting hospitality of the Mexicans and is designed to appeal to friends and families alike.

The interior design, graphics, and art at Rodeo Cantina & Kitchen have been carefully researched, created and put together by Studio EkSaat, New Delhi.

Presenting Mexican Gastronomy

Chef Marco Cuervo

Cultural Mosaic of Mexico The interiors of the newly refurbished space are inspired by the culture, people, history and art of Mexico. The facade of the restaurant can remind one of quaint homes in small towns of Mexico, with a window, lace curtains and a door with a bell to announce your arrival.

A welcoming mix of booth seats, board game tables, and soft sink-in sofas, the interiors are peppered with contemporary works of art, as well as a larger than life size hand-painted mural from floor to ceiling.

Artworks at the restaurant are inspired from Mexico's rich cultural heritage.

The stunning 16 feet long bar, dressed in corrugated metal, wood and subway tiles with a hand drawn mural and graffiti work, celebrates the quintessential feasts and festivals of Mexico.

The flavour of Mexico is extended to the restrooms too. The restrooms celebrate Mexico's old-world charm with original wallpapers, chandeliers and illustrations, inspired from the Day of the Dead festival.

The fascinating ambience and décor of the restaurant are complemented by the meticulously curated menu. Chef Marco Cuervo, specially flown in from Mexico City, has put together a menu which is inspired

by Mexican street food. The hand-crafted tequila infused cocktails by Yangdup Lama make the perfect complement to the meal here.

Rodeo Cantina & Kitchen explores the street food of Mexico served in a contemporary way. Items such as tacos, taquitos, tostadas, barbacoa, enchiladas and fajitas are the focus of Rodeo Cantina & Kitchen’s new menu.

“The inspiration behind my cooking comes from the regional cuisines, the core of family traditional cooking, popular street food and recipes passed down through generations. We have created a menu that reflects the culinary culture of Mexico at its best in this vibrant, fresh and contemporary environment,” explained Marco Cuervo.

The vegetarian signature dishes at Rodeo Cantina & Kitchen include Chicharron de queso (a famous Mexican street snack which is a crispy grilled Gouda cheese

Seasoned Culinary Expert Passionate about quality food, Chef Marco Cuervo has worked in many of London’s well-known restaurants such as Taquería and Mercado Cantina as well as in some popular high street chains including Wahaca and Pizza Express.

After working in Italy between 2002 and 2005 as a Chef Consultant and Head Chef in Mexican restaurants Cúcara Mácara and La Cucaracha, he developed his culinary skills further and continued his path as Head Chef, Executive Chef and Chef Consultant for Mexican restaurants.

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R estaurant

“When Rodeo began its journey in 1994, I was just six years old.

Over the course of 23 years, a lot has changed in Delhi. Delhi has transformed, Connaught Place has transformed, the local palate of Delhi has evolved, and now…

Rodeo too has evolved to Rodeo Cantina & Kitchen. We are very ecstatic and proud to ‘re-introduce’ an evolved version of Rodeo — Rodeo Cantina & Kitchen — for restaurant goers. While the décor and ambience have changed from a Wild West theme to a modern Mexican Cantina, the soul of this restaurant will always be the same; a place to bring your family and friends where every day is a celebration,” — Ahsan Shervani, Vice-President, Shervani Hospitalities

avocado and lettuce); Chipotle Chicken Quesadillas(chicken marinated in chile morita salsa, Mexican spices served with avocado salsa); Chicken Burritos (chicken marinated in a blend of ancho, guajillo and herbs, wrapped in a flour tortilla and served with Mexican rice, cheese, sour cream and refried beans); Chicken Al Pastor (chicken marinated in a blend of ancho, guajillo and herbs served with onion, grilled pineapple, coriander and morita salsa with cheese); Pescado A La Mostazaa (pan-fried sole fillet in 3 mustard and jalapeno sauce, chile ancho, mash potato and roasted seasonal vegetables). n

served with fresh guacamole dip); Roasted Veg Tostadas (beans puree, seasonal vegetables, chipotle mayo, crumbled cheese and fresh coriander); Mushroom Silvestres Taco( grilled wild mushrooms marinated in a blend of chilies and herbs, served with grilled pineapple); Chile Relleno (Ancho chili with a filling of roasted vegetables and lentil puree, served with green rice and refried beans).

The highlight of the non-vegetarian offerings at Rodeo Cantina & Kitchen include Tostadas Chicken Tinga(spicy chicken cooked in chili chipotle onion and tomato sauce, garnished with refried beans, sour cream, crumbled cheese,

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Hammer Food & Beverage Business Review

June-July ’18

SIAL Paris 2018 Innovation constantly on the boil If it’s inspiration you want, it’s inspiration you’ll get at the upcoming SIAL Paris! Offering you a feast of refreshing ideas and new concepts, innovation will this year once again be at the forefront of the biggest gathering on Planet Food! From 21 to 25 October 2018, at Paris-Nord Villepinte, SIAL Paris throws open its doors to 7200 exhibitors from 109 countries. On the menu, and as a main dish, there will be SIAL Innovation of course! This competition, recognised worldwide, benefits from unparalleled media coverage, with some 2700 journalists in attendance! In 2016, the Grand Jury bestowed 15 Grand Prix awards on the cream of the 2188 products presented. The result: guaranteed discoveries for professionals looking for new sensations and, for the participants, a real springboard for their reputations on the export markets!

With the professionals clamouring for more, in 2018 SIAL Paris will be going still further by proposing a forecasting space called Future Lab, for discovering the stage that precedes innovation: new sources of inspiration for keeping one step ahead! Another novelty in 2018 is a Matchmaking app making it easier to set up meets with professionals so as to maximise the opportunities for enriching exchanges. Then, to keep at the cutting-edge of food innovation, SIAL proposes even more theme trails to visitors, featuring the likes of a start-up trail and guided visits, including one on ingredients and another on product innovation.

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reasons to visit SIAL Paris

1> Find equipment you need for your production 2> Discover new semiprocessed food products & ingredients, and outsourcing solutions 3>78% of the exhibitors put their innovations on show (source: SIAL 2016) 4> 21 product sectors, from ingredients to equipment, including Alternative Food… and much, much more!

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77

INTERVIEW

Excellence by Innovation

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

Innovation is something which excites me to do my job with same passion every day.

What do you dislike about your job the most?

There is absolutely nothing which I dislike about my work. It was and still is my eternal passion to work in this hospitality industry.

With a total of 15 years of experience in the hospitality industry and having worked with different brands and having spent almost nine years with Marriott International, Amit Chawla, Food & Beverage Manager, Aloft New Delhi Aerocity, is a seasoned industry professional.

Having begun his career in 2003 with Jaypee Palace Hotel & Convention Centre, Agra, he has spent a lot of time in bars, banquets and restaurant operations which have turned out to be his learning pillars. The excerpts of the interview follow: 78

What is the main challenge of your job?

The main challenge in my job is the paucity of trained and skilled manpower.

What kind of other pressures have you encountered at work?

The need to deliver consistent excellence every single day and making sure each guest is walking out of the hotel is happy and content is a pressure.

Can you suggest any tip or insight for F&B Managers to strengthen their team?

Involvement is the key whether it is a small meeting, food festival or a beverage promotion. We definitely need to ensure that our teams are aware of what we want to do and also the path forward towards achieving it.

Finally, how is your experience at the present job? What are the challenges of working here? How is it different from other places? What excites you the most here?

Hammer Food & Beverage Business Review

It is my first stint in Delhi in my career and my fifth pre-opening experience in the industry. This tenure is more challenging than my earlier tenures with Marriott International as this time it was not only the hotel but a new brand to be launched in the capital city that people were not much aware of.

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

Our outlets justify and live the overall A l oft b ra n d s tate m e nt of ‘ D i ffe re nt .

By Design.’ This brand positioning not only pervades in the literal sense of design space but in terms of the varied and creative offerings as well like our monsoon promotion of Soup Addiction in Nook, which is our all day dining venue, and our Spiced Cocktail promotion at W Xyz Bar.

Anything else you would like to say?

Be on top of your game every minute. It is a very competitive world and involvement is the key to success.

What is your take on India’s hospitality business in general?

It is a great industry and it has changed a lot in the past ten years for good. It is booming every day.

With such different brands from all ranges entering the market, guests have a lot to choose from and it should be our prime focus to deliver satisfaction to them.

June-July ’18

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chef voice

Right Ingredients for Culinary Success

By Sharmila Chand

Chef Alex M John, Executive Chef, Daiwik Hotels Rameshwaram, has over 25 years of rich and varied expertise in culinary domain in India. He did his hotel management from Bangalore University. His professional career began with Taj Malabar Resort & Spa, Cochin.

Over the years, his career has taken him to many hotels and resorts within India. As a result he has garnered extensive experience with both North Indian and South Indian cuisines.

Chef Alex has done many cooking shows across various TV channels in South India, and his recipes have been published in many national dailies and magazines.

The Ministry of Tourism took his help in training young incumbents in a programme called Hunar Se Rozgar. His most rewarding moment came when he prepared food for Shri Narendra Modi, the Prime Minister of India, at the inauguration day of Abdul Kalam Memorial at Rameswaram.

Since 2015, Chef Alex has been working with Daiwik Hotels, an exclusive hotel chain for pilgrims. For Daiwik Hotels Rameshwaram, Chef has come up with a delectable multi-cuisine fare that is highly enjoyed by both domestic and foreign travellers to the hotel.

Chef Alex brings an honest dedication and discipline to his work.

He loves to experiment with baking and constantly likes to innovate new menus through different utilisation of ingredients. The excerpts of the interview follow: 80

Hammer Food & Beverage Business Review

How do you define yourself?

I am a simple person and a good team leader.

What is your philosophy of cooking?

My philosophy of cooking is following the standardised recipes and using the right ingredients for the right dish.

Had you not been doing this then what would you have been doing?

I am not sure, but there is a chance for doing my own business related to the food and beverage industry.

What or who is/are your source/s of inspiration?

My mother’s great cooking is my source of inspiration.

What has been the most rewarding moment in your career?

My most rewarding moment in my career was when I got a chance to prepare food for the Indian Prime Minister, Shri Narendra Modi, during his visit to Rameswaram for the inauguration of Abdul Kalam’s Memorial.

What challenges have you faced in your career and how did you successfully manage one such challenging situation?

Pleasing every guest has to be the biggest challenge in my job. On one occasion there was a long staying Italian guest who became fairly adamant and insisted on something Italian other than a pizza or pasta. So I quickly cooked and served her with minestrone soup and

June-July ’18

chef voice vegetable lasagna with garlic bread.

She enjoyed the meal so much that it changed her perception of not only Daiwik Hotels but also of Rameswaram and its people.

What prepared you the most for your career?

To be able to closely watch and listen to directions of some of the wonderful Chefs with whom I have worked under and alongside in my career has helped me the most in my career.

What is your definition of success?

Guest satisfaction is my definition of success.

What is your strength/s, professionally?

I am a self-dependent person and that is I think, my strength.

And what is your weakness?

I think I am a short tempered and emotional person, which is my weakness.

How do you rate yourself as a Chef?

Excellent.

Lessons learnt in the kitchen?

Be honest & disciplined.

What is your favourite cuisine?

Indian cuisine is my favourite cuisine.

What is the best career advice you have received?

What is favourite spice?

To love and respect my work and profession is the best career advice I have received so far.

All Indian spices are my favourite.

What is your favourite dish?

I always prefer traditional dishes.

Where would we expect to see you 10 years from now?

What is your favourite equipment?

Probably in a corporate role at Daiwik Hotels; managing the F&B of the hotels under the brand.

I like planetary machine very much because it reduces the work load in the production unit.

Who is your favourite diner?

I would like to serve food to all food lovers.

What is your hot selling item?

My hot selling item is Dal Makhani, from the Indian curry section.

How do you de-stress?

What is your philosophy of work?

I unwind by listening to music.

I believe in being disciplined and fair to

June-July ’18

all my colleagues.

Hammer Food & Beverage Business Review

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

There is more acceptability for Chefs as a profession among families in the country.

Many Chefs are now super stars and highly respected in the Indian society.

What would you recommend to up coming Chefs?

Always update yourself and do more experiments with all types of cuisines.

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HYGIENE

Facilitating Hygiene in Food Production Chain

It is extremely important that eateries get their food and beverage products only from reputed and registered suppliers and institute a system of regular inspection to facilitate that the supplied products are of consistently high quality

By Jyotismita Sharma

T

he food passes through several stages before it reaches the dining table. The risk of contamination arises in various stages of journey of food from farm to fork – be it production, processing, distribution or preparation. People involved in each of these processes have great responsibilities in ensuring the safety of the food because contamination can occur at any stage of the production chain.

For example, in the production process itself, use of contaminated water for irrigation can lead to contaminated fruits and vegetables. Similarly, in the processing stage, use of contaminated water or ice for cleaning fruits and vegetables can help the contamination spread among those fruits and vegetables.

In the distribution stage too, contamination can occur through various means. For example, if a truck is loaded with fresh produce without carrying out the necessary sanitisation process, especially if it was previously used for transporting animal products. Then in that case, the chances of the fresh produce getting contaminated cannot be denied.

In the preparation of food too, the lack of personal hygiene on the part of a worker

82

can lead to contamination of food served on the dining table. For instance, take the case of a sick employee showing up at work or handling food at a kitchen without washing hands after using toilet. Then in that case, the risk of the worker spreading germs to the food increases substantially.

Therefore, it is only prudent that the various checks and balances at every stage of the farm to fork chain of food and beverages are being strictly followed by the concerned food handlers and managers. But in India, it is not very uncommon to see such responsibilities going for a toss. This often is a result of callous disregard for food safety regulations.

But there are also instances too when food business operators, guided by motives of earning extra profits, do the unthinkable; they deliberately put the health of their consumers at risk by supplying rotten products. Sadly, this unthinkable thing is not that uncommon in India.

The Case of Dead Meat Racket How else could anyone describe the workings of the dead meat racket that sold their ill gotten products to restaurants in West Bengal? The busting of this racket

Hammer Food & Beverage Business Review

in late April shocked the nation and rightly kept the authorities on their toes.

It was due to the alacrity of the locales in the Budge Budge area of South 24 Parganas district of West Bengal that the police first came to know about the illicit meat trade. After noticing transportation of meat extracted from animal carcasses, which had been disposed in a dump yard, they caught hold of two men involved in the act. This snowballed the investigation, and eventually police unearthed the working of the whole racket. The police arrested the alleged kingpin of the racket in early May. The group allegedly sold meat of dead animals collected from various dumping grounds in the city. They, according to reports, processed the flesh of carcasses before supplying them to eateries in the city and the neighbouring areas.

The findings triggered panic among consumers and led to a dip in the demand for meat-based items in eateries across Kolkata, thereby forcing the West Bengal government to set up a special investigation team to probe the racket.

According to a report in The Indian Express on 5th July, the Consumer Affairs Department in West Bengal initiated a suo motu case against 36 outlets in Kolkata, North and South 24 Parganas for supplying rotten meat, two months after the racket came to light.

This dead meat racket set the Kolkata Municipal Corporation on an overdrive to check the quality of meat being used across eateries in the city. What this incident brought to light was that illicit meat traders were on the prowl to supply their ill-gotten products to unsuspecting eateries. And who knows, there could still be many such unscrupulous traders, probably spread across our country, who are yet to come under the radar of the investigating authorities.

Therefore, it is extremely important that eateries get their food and beverage

June-July ’18

products only from reputed and registered suppliers. In fact, the Food Safety and Standards Authority of India (FSSAI) requires that the food business operators like manufacturers, people involved in storage of food, transporters, retailers, marketers, distributors, etc. need to take a license from the relevant state authority.

The food and beverage managers of eateries must also institute a system for regular inspection of the quality of the supplied food and beverages, besides ensuring that the storage system and the preparation stage do not contribute to the contamination of food and beverages.

It goes without saying that the primary responsibility of ensuring the safety of the supplied food and beverage products rest on the food and beverage industry, which needs to follow the hygiene standards set by the country's food safety regulator.

But one common factor that is essential to keep food and beverages safe in every stage of the journey from farm to fork is giving the workers adequate training to follow the safety rules. Without training and supervision of workers, all efforts to maintain hygiene in the food service and food retail industry may go in vain. n

Best Practices in Transportation of Meat and Meat Products According to the Food Safety and Standards Authority of India's ‘Guidance Document’ on Food Safety Management System (FSMS), published in February 2018, the following steps are necessary to keep the hygiene of meat and meat products during transportation.

• While loading in the refrigerated containers, the temperature in the container has to be brought to -12 degrees Celsius (precooling) so that there is no thawing of the frozen meat cartons while they are loaded. However, in case of chilled products, precooling temperature shall be at or below 4 degrees Celsius.

• The containers have to be clean and disinfected before loading.

• After loading, containers should be sealed and taken to destination/s either by rail/road. The temperature should be maintained and monitored at or below -18 degrees Celsius for frozen and at or below 4 degrees Celsius for chilled/fresh products at all times.

• Conveyances and/or containers used for transportation shall be kept clean and maintained in good repair condition to protect meat from contamination and shall be designed and constructed to permit adequate cleaning and/or disinfection.

• Meat and meat products in conveyances and/or containers are to be so placed and protected as to minimise the risk of contamination.

• Unpacked fresh / chilled / frozen meat shall not be transported with other food products to avoid cross-contamination.

• Where conveyances and/or containers are used for transporting anything in addition to foodstuff or for transporting different food products at the same time, there shall be, wherever necessary, effective separation of products to prevent crosscontamination.

• Where conveyances and/or containers are used for transportation of anything other than foodstuff or for transporting different food products, there shall be effective cleaning between loads to avoid risk of contamination.

• Fresh poultry meat meant for immediate sale need not be stored in cool conditions. It can be transported in suitable hygienic and sanitary condition in clean containers with covers, to the retail shops/selling units with adequate precautions to ensure that no contamination or deterioration takes place.

June-July ’18

Hammer Food & Beverage Business Review

83

PROFILE

The United Flavours of Success

By Sharmila Chand Tell us about your journey. How you took charge as the third generation restaurateur and started steering the operations of the group?

When I joined the food service business as a third generation restaurateur, India’s restaurant industry was a very demanding industry with a lot of pressure to evolve.

It still is.

New restaurants and eateries with new food concepts were then also mushrooming in the culinary space of India’s food service industry. Even then our new diners and patrons were exposed to a lot of international food & beverage concepts.

Akash Kalra is the third generation restaurateur and the Managing Director of The United Group which encompasses United Coffee House at Connaught Place, United Coffee House Rewind outlets in Delhi-NCR, and United Catering Services.

As the legendary United Coffee House in Connaught Place approaches its platinum jubilee — 75 years, Kalra talked about his own journey that comprises over 25 years in the industry.

United Coffee House still reflects the old-world charm of decades gone by. Huge chandeliers, knowledgeable waiters with unhurried pace, and meticulous attention to patrons are still the characteristics of this place.

As he walked down the memory lane, Kalra said that he inherited his passion for culinary integrity from his grandfather and father.

The excerpts of the interview follow:

84

What are the strengths of The United Group?

Traditions, recipes and practices have always been our strengths and they continue to be the bedrock of The United Group, even today.

Kindly talk a bit about the brands in your ambit and your range of business The United Group has the following brands under its umbrella — United Coffee House, United Catering Services and United Coffee House Rewind.

Backed by 75 years experience in the food service space our USP is the British club food experience. Our authentic vibe makes our brands the ideal destinations to explore something new on every visit.

We offer all day dining pleasures ranging from laidback breakfasts, sumptuous lunches, innumerable coffee and savoury experiences, wholesome family dinners, after work cocktails & Hors D’oeuvres, fun evenings with colleagues and lots more to keep guests coming back for something new.

The United Group has introduced a new café concept with a twist. It is known as United Coffee House Rewind. Embodying a fun-retro café concept, it is positioned to become neighbourhood café while keeping the same ethos as the United Coffee House of authentic food and a Victorian ambience.

Hammer Food & Beverage Business Review

Yet it embodies a casual module with a modern retro vibe.

The inspiration behind UCH Rewind is to create an aspirational dining experience, while bringing back the casual retro aura.

United Coffee House Rewind will soon be expanding into prominent metro cities as well. This year marks the opening of its third outlet in Delhi-NCR, in Nehru Place.

The other two are running successfully at the DLF Mall of India at Noida and the DLF Cyber Hub, Gurguram.

United Catering Services (UCS) is a premium catering service from The United Group that offers great catering experiences for all types of occasions. UCS employs a boutique-style approach and an unwavering commitment to excellence in order to create unique experiences every time.

We offer multifaceted banqueting options, specialising in bespoke weddings and destination events, with expertise in providing personalised TDH (table d’hote) and TRS (TableuRepasServir) services by offering six, nine and 11 course interactive menus.

Whether you are thinking of entertaining a few friends for a special occasion, or of hosting 3,000 guests for a lavish gala or planning an extravagant wedding, we can provide you impeccable service and delicious, hand-crafted cuisines.

As a veteran in the hospitality industry, please comment on how the food trends have changed in India’s food service industry, over a period of time United Coffee House’s multi-cuisine offerings have set high standards of taste and culinary tradition for more than seven decades.

But we need to add that humongous steps were taken to keep pace with the changing times; to keep up with the new culinary models and brand chains opening in India.

From a coffee shop to a dining outlet has been an evolving journey for us. Our various customers, which include writers,

June-July ’18

PROFILE

artists, lawyers, journalists, actors, affluent businessmen, philanthropists, travellers and even politicians and bureaucrats, have all helped us evolve the all day dining space.

To produce according to different cosmopolitan customers helped us evolve the all-day dining sector.

What do you enjoy the most about being in this business?

The challenges & competition we face every day is the fact that I enjoy the most

June-July ’18

in this business. Our business is all about creating and recreating.

Can you suggest any tips or insights to restaurateurs to strengthen their team?

I think they should believe in their team and give the team members freedom to experiment.

What are your future plans to expand your brands?

Hammer Food & Beverage Business Review

Carrying the legacy forward, we at The United Group will be announcing some contemporary, casual and fun dining concepts very soon.

Anything else you would like to say about United Coffee House?

United Coffee House, as we all know, has acquired a legendary status and its existing followership in this competitive food service industry is a testimony to the love that patrons have for this brand.

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pro d uct preview Trendy Porcelain

Cookware

Schoenwald has been manufacturing porcelain for generations. In addition to the plain white porcelain range, Schoenwald decided to revolutionise with the addition of beautiful ranges like Shabby Chic, Hygee, and Playground.

The innovative Shabby Chic decors are the most exciting highlights of the trendy handmadelook. The eight variations in shades of blue and grey or stonelook rediscover the nostalgic charm of a bygone age.

They tell stories and conjure up visions of the delicate artistry of oriental ornamentation that showcases porcelain like never before.

Hygge takes the same concept of Shabby Chic even further by epitomising the Danish art of living. The seven different styles look as if they have been casually painted on the porcelain – a rustic painting technique that lends them charm.

Simply put, Hygge creates a cheerful mood – particularly when all the patterns are colourfully mixed together on a table. A mix ‘n’ match of fresh light blue combined with a rich dark blue. Hygee invites us to take pleasure in sharing the good and simple things of life. It happily mixes shapes and colours so that even a simple event like drinking coffee can become a gourmet experience worth enjoying in a Hygee cup!

Selected on-trend pieces from Playground can be added to convey an impression of rural cosiness.

Playground from Schoenwald has a broad palette of inspirations to set the stage for your cuisine in uniquely different and exciting ways. Discover unusual items and accessories, collected from all over the world or exclusively designed for Playground.

Expand your pool and place your ideas on spectacular stages with various materials: stoneware, wood, slate, melamine, stainless steel, cast iron, leather, marble and glass to form harmonic new constellations at the table.

Soft Sensations Pvt. Ltd. shreya@softsensations.net

Corvus is a new brand in the stainless-steel utensil segment. Corvus products are premium cookware, engineered with perfection for our modern Chefs and their kitchens.

All Corvus products are made from food grade stainless steel SS 304. Corvus uses the best of class cladding technology and raw materials to deliver world class products.

Jyoti Industries LLP from Mumbai brings you Corvus- Food grade stainless steel cookware for the hospitality industry. Corvus products include frying pans, sauce pans, stock pots a n d ca s s e ro l e s , w h i c h a re engineered with perfection to cate r the industry. Its superior sandwich technology gives you even heating on the pans. Strong and welded handles give durability and strength to the pots and pans.

Corvus brings sandwich bottom and Tri-ply technology. All its products are made from Food grade stainless steel (AISI 304). Corvus products are compatible with a wide variety of energy sources like induction, gas, electric, ceramic and Halogen.

Its superior Tri-ply technology provides optimum performance in heat transfer to the food. Service, innovation and good quality products are the backbone of Corvus.

Jyoti Industries LLP shrenik@corvusindia.com

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

Nothing is credulous without a genuine experience, and the company holds a huge experience to deliver the authentic proposal that stands at good level. To make it obvious, their experience comes from sister company, Ankur Exports, which was incorporated in the year 2001 to augment the demand of stainless steel exports directly to the overseas buyers from India.

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Prior to this, since 1978, it was catering to the needs of domestic merchant exporters or indirectly fulfilling different types of requirements of the buyers throughout the world.

Hammer Food & Beverage Business Review

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

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

Shapes Products Pvt. Ltd. info@shapesproducts.in

June-July ’18

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STEC hotelwares llp

68

The new india electric & trading co.

90

tropilite foods pvt. ltd.

43

t & s BRASS

47

VEEBA FOODS

bc

venus industries

05

washmatic india pvt. ltd.

55

welbilt foodservice india pvt. ltd.

bic

winterhalter india pvt. ltd.

69

zanuff industries llp

11

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

June-July ’18

Hammer Food & Beverage Business Review

91

92

Hammer Food & Beverage Business Review

June-July ’18

DELENG/2005/14944

June-July ’18

Hammer Food & Beverage Business Review

93