Food & Beverage Business Review (October-November 2019)

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Hammer Food & Beverage Business Review

Oct-Nov ’19

Oct-Nov ’19

Hammer Food & Beverage Business Review

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EDIT ORIA L

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai)

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Layout & Design Hari Kumar. V Abhishek Singh Rathore

ixology, a refined and in-depth study of the art and craft of mixing drinks, is accepted as necessary part of bar business. It is being used more and more to describe a style of mixing cocktails and

the people who practice it. Mixology's definition and its use are the topics of debate in the professional bartending community. However, it's widely accepted that mixologists practice mixology and bartenders tend bar. The cover story takes a look at the present bar scenario and the various aspects of bartending and mixologists.

Fast food industry has seen a rise as never before and there is number of QSRs coming up all over the country. Business Story discusses the opportunity for new entrepreneurs and various aspects that a newcomer must take into consideration before venturing into this business.

The concept of ‘Chef’s Tables’ have evolved in recent times as one of the leading strategies in food promotion. It has become increasingly popular to encompass every discerning diner. The feature story takes a look at various ways of curating ‘Chef’s Table’. The taste and aroma of India are perhaps mostly felt on its streets. Other feature story talks about how India’s gastronomic diversity is reflected in its awesome variety of street food.

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

Today the discerning guests are expecting an eating out experience in a restaurant or in a café to be a part of their cherished future memories.

Website: www.fbrmag.com

Theme Cuisine section details how over the years, with deeper penetration

E-mail: info@hammer.co.in

of affluence, better lifestyle and more exposure across societies, people’s expectations from eating out have undergone a significant evolution.

Nowadays people are consuming more foods which are high in energy, fats, free sugars and salt. The Health & Nutrition story discusses how the increased production of processed food, rapid urbanisation and changing lifestyle has led to a shift in dietary patterns.

The issues that one would have to deal with to make the restaurant hygienic are vast and complex. The hygiene section talks about the vide scope of maintaining hygiene standards.

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© 2019 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.

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

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

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

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

Annual subscription rate within India is Rs. 600 and for overseas it is US $180, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

Hammer Food & Beverage Business Review

Oct-Nov ’19

Contents O CTO B E R - N O V E M B E R 2 01 9

Cover Story

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Departments

Creating an intoxicating potion Event 04

Business

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Delivering Fast Food…Fast

FEATURE

News 14 48

The Tastes from India’s Streets

agri

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Report 26

Restaurant 60

Berry Teeming with Health Restrobar 68

profile 58 Chef Voice

Striking the Right Chord!

Theme CONCEPT

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Hygiene 76

Food Service with Theme Product Preview

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Health & Nutrition 74 Fats, Sugar, Salt and the Discretionary Foods

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Interview 80

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HostMilano 2019

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he 41st edition of HostMilano 2019, once again proved to be the melting pot of innovation and new trends this year. The hospitality and out-of-home markets have always anticipated new lifestyles and HostMilano is the place where they are previewed.

This year again, HostMilano witnessed the entire HoReCa world present in one exhibition.

The 41st edition of HostMilano, the world's leading hospitality event, organised by Fiera Milano, was a unique edition, welcoming professional operators from all over the world. This year the event was visited by over 200,000 visitors. Over 40% international visitors from 171 countries came to the event, originating from European countries such as Spain, Germany, France, the United Kingdom and Switzerland. There were large delegations from the USA, China, the Middle and Far East; even those who travelled from the Fiji Islands and Nicaragua.

This year there were 2249 exhibitors at the show, 3.8% higher than in 2017, of which 1,360 were Italian and 889 international from 55 countries. Among those showing increase from the other European exporter of the sector was Germany, which increased its presence by 7%. And 20% growth came from the United States.

Growth is also seen in countries such as Belgium (+20%), Greece (+23%) and the United Kingdom (+12%). In absolute terms, the top 10 exhibiting countries were Germany, Spain, France, USA, Turkey, UK, Netherlands, Greece, Switzerland and Portugal. New entries included Albania, Argentina, Colombia, Latvia and Lebanon.

Numerous innovations were presented at the exhibition and this attention to innovation is consecrating Host increasingly as the platform for presenting trends, new ideas and prototypes. Visitors were able to experience innovation, exploring prototypes and products to discover their smarter and more advanced functions.

Companies’ organised demonstrations and tasting sessions with experts, who supplied targeted insights to support the efficiency of the technologies presented, developing an approach that was not only commercial but also cognitive.

According to data from the Ulisse Information System analysed for HostMilano, worldwide Professional Equipment sales reached a turnover of 54.8 billion euros in 2018, with Italy among the world’s leading exporting countries.

This year the special focus areas were Bakery/Pizza/Pasta sector where, compared to the previous edition, the number of exhibitors has grown by about a fifth (+19%), while overall the macro-area in which it is combined with Food Service Equipment has grown by 8%. Companies in the Gelato/Pastry macro-area with Bars/Coffee Machines/Coffee-Tea/Vending Machines also increase by 8% compared to 2017.

Overall, FoodService Equipment, together with Bakery/Pizza/ Pasta, was the most represented area (43.8% of the total companies), followed by Bars/Coffee Machines/Coffee-Tea/Vending machines (37.6%) and Furniture/Tableware (18.6%), the latter becoming increasingly representative for the high-end lifestyle.

At a time when the global economy shows growing signs of a slowdown, the merchandise categories represented at HostMilano

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continue to show particularly positive dynamics, especially in exports, as emerges from the Ulisse data.

Over the last decade (2009-2018), the worldwide Food Service Equipment trade increased by an average 6% a year, while Furniture and Tableware increased by almost 5%. The trade of Coffee & Coffee Machines – Vending has recorded an average annual growth of 8% and the Gelato and Pastry sector has marked increases of more than 4%. Prospects are also encouraging for the medium term.

In 2019-2022, the global Food Service Equipment trade is expected to grow a further +5.2%, with Furniture and Tableware rising +4.8%. The Coffee & Coffee Machines-Vending sector will witness an increase of +6.4% and Gelato and Pastry will grow by +3.9%.

With the collaboration of ICE Agenzia, more than 1,500 hosted buyers came to Milan from 80 countries (mainly from the USA, Canada, Middle East, UAE, China and Russia), with an 80% turnover and an increasingly comprehensive combination of profiles, and more than 100 accredited international journalists.

The global outlook of the exhibition is completed by the ‘BeMyHost’ project, with a total of 20 Host Ambassadors -international and Italian influencers with thousands of followers.

With more than 800 events created to satisfy even the most demanding palates, with national and international competitions, cooking demos, pastry-making and bartending, as well as in-sights on tomorrow’s hot topics.

After three successful editions, with more than 150 awards and 20 special mentions assigned to key players in the Italian and international HoReCa world, SMART Label, Host Innovation award makes its return. The competition is held by Fiera Milano and HostMilano in collaboration with POLI.Design, a Consortium of Milan’s Polytechnic University and with the support of ADI, the Italian Industrial Design Association.

Once again this year, a jury of seven highly experienced professionals in the fields of design, hospitality and energy saving was called upon to assess the rate of innovation and smarter solutions among the 214 entries submitted: university lecturers, professionals and national and international experts who selected 61 winners: 47 were awarded the Smart Label, 6 the most prestigious Innovation Smart Label, 3 the sustainable Green Smart Label and 5 the special mention by Iginio Massari.

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Oct-Nov ’19

Showcasing Premium Range of Cutlery

Chafing Dishes

Tableware

Counters

Buffet

Hotelware Products

VENUS INDUSTRIES

Mfrs. & Exporters of Stainless Steel Cutlery, Hotelware & Lifestyle Products.

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Anuga 2019 Sets New Records in 100th Anniversary Year

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urrent trends, the latest innovations and visionary concepts for the food of the future were under focus more than ever at Anuga held in Cologne, Germany October 5-9. With over 170,000 trade visitors (plus 3 percent compared to 2017) from 201 countries and around 7,500 exhibitors (7,405 in 2017) from 106 countries, the trade fair set new records.

The share of foreign exhibitors was almost 90 percent and the share of foreign visitors was 75 percent. Exhibitors from all over the world presented the entire spectrum of global products in ten trade shows under one roof.

"The continual growth in the number of trade visitors and exhibitors confirms the excellent international standing of Anuga as the industry's most important business platform.

This record result means we are continuing to write the success story of Anuga in its 100th anniversary year. No other event brings supply and demand together so effectively at such a high level of quality as here in Cologne. However, Anuga 2019 fulfilled the function as a window to the future more pronouncedly than ever as well. Strategic decisions for the entire food industry were discussed here, new solutions and concepts for the big challenges of the global food industry were presented too," stated Gerald BĂśse, President and Chief Executive Officer of Koelnmesse GmbH. Paraguay's Minister for Trade and Industry, Liz Cramer, held the opening speech for the partner country. "We are convinced in Paraguay that a free and fair world trade is a source of further development and that it can lead to a more efficient usage of the globally available resources. Our exhibitors from the food industry, who have taken part in Anuga, are reporting about a high number of meetings with potential partners and are thus expecting to experience a growing demand for food from Paraguay."

Friedhelm Dornseifer, President of the German Association of the Retail Grocery Trade (BVLH) was also very satisfied: "Anuga has once again succeeded in presenting the diversity of the food industry in an impressive way. Whereby the trade fair has also succeeded in linking up the future themes of the industry with the current political debate about which influence the production, processing and marketing of food has on the environment and climate change. In its 100th anniversary year, Anuga is thus presenting itself as extremely topical and well-equipped for future challenges.

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Top buyers on board The exhibitors were particularly impressed by the quality of the visitors. Countless buyers with high decision-making competence from the trade and food service attend the trade fair in Cologne. All of the important players of the TOP 10 food dealers in the world and the top 12 from Germany were represented.

These included among others Walmart, Costco Wholesale, The Kroger Co., Metro AG, Walgreens Boots Alliance, Inc., Edeka, Rewe Group, Penny, Lidl and Kaufland (Schwarz Group). Important online dealers like Amazon, LSG Group, E.Leclerc, Mercadona, Migros and SPC Groups were also present. In terms of the number of trade visitors, increases for Europe were particularly recorded from Great Britain, the Netherlands, Poland and the Ukraine. Significant increases from non-European countries were predominantly registered from Brazil, Japan, the USA and Russia.

More than just business Anuga is not only the gate to the worldwide food and beverage world. With a diversified event and congress programme or special events like the Anuga Horizon 2050, this year the trade fair additionally set new impulses for the food industry of tomorrow more than ever before.

The congress trio NEWTRITION X, E-Grocery Congress @Anuga and the Innovation Food Conference (iFood) featuring top international speakers offered an extensive pool of new information on trends, market opportunities, new technologies and the digitalisation of the industry. Furthermore, as a provider of knowledge and know-how, Anuga presented new and ongoing trends. These included for instance plant-based meat substitute products, alternative protein products based on peas, fava beans or insects and newly-interpreted product variants made of hemp. Beyond this, themes such as free-from, convenience, vegan, bio, halal and kosher also played an important role.

Abiut 7,590 companies from 106 countries took part in Anuga 2019 on exhibition space covering 284,000 m². These included 738 exhibitors from Germany and 6,852 exhibitors from abroad. The share of foreign exhibitors was 90 percent. Over 170,000 trade visitors from 201 countries attended Anuga 2019, the foreign share was 75 percent.

The next Anuga will take place from October 9 to 13, 2021.

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Indian Culinary Forum Organises the 16th Annual Chef Awards

The Indian Culinary Forum organised the 16th Annual Chef Awards in the presence of renowned master chefs and veterans of the hospitality industry at Hotel Le Meridien, Delhi.

Hosted to commemorate the International Chefs Day, Amitabh Kant, CEO NITI Aayog was the chief guest of the evening. Also, present on the occasion was one of the most respected and loved chefs of India, Padma Shri Sanjeev Kapoor. Several other industry veterans were also present at the awards. The glittery night witnessed an august gathering of around 400 industry professionals including young chefs & students. Chef Awards have been conceptualised to bring international acclaim to Indian cuisine and honor the chefs and their contribution to the hospitality industry and society at large.

While addressing the attendees, Sh. Amitabh Kant, CEO, Niti Aayog said, "Indian chefs are one of the best in the world. There is a lot of stress on health food, but if we look at traditional Indian cuisine then there is nothing healthier than it. Indian chefs are the best brand ambassadors of the country and will play a pivotal role in achieving Prime Minister Narendra Modi’s dream of becoming a 5 trillion economy by 2024."

As a build-up to the awards, four days’ culinary competitions were held at RIG Institute of Hospitality & Management, Greater Noida and Academy of Pastry Arts, Gurugram among young and promising chefs in ten different categories. Over 100 of culinary artistes showcased their creativity and skills during these competitions.

Noted Malaysian Chef Peter Chan was the Chairperson of the jury in this year’s competitions along with renowned national and international chefs, while Chef Sireesh Saxena was the organising secretary.

The Chef Awards also honour the industry veterans in six other coveted categories.

The winners were selected by a panel of an esteemed jury.

Speaking on the occasion, Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee ICF, said “It’s an

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overwhelming experience to have successfully organised the Annual Chef Awards for the last one and a half decades. Our idea behind the inception of the Chef Awards was to provide both veteran and upcoming chefs a professional platform where they can exhibit and hone their culinary skills. We want Indian culinary art to gain more international recognition and acclaim.”

Chef Davinder Kumar, President Indian Culinary Forum added, “The Chef Awards aims to not only honour the contributions of our fraternity members but also motivate thousands of youngsters to take up this profession. Hosting the Chef Awards wouldn’t have been an immensely successful affair without the constant support and encouragement of the industry experts, jury members, associates, sponsors, and participants. We have all made earnest endeavours to bring our fraternity closer year after year and will continue to do everything possible for the betterment of the culinary profession.”

Chef Vivek Saggar, General Secretary Indian Culinary Forum, opined “There is a need to see chefs as nothing less than artists as what they prepare, requires a great deal of imagination and creativity. It’s a platform where the young turks can meet the veterans of the field and exchange ideas. The awards will spread greater awareness about this profession and highlight the indispensable role of chefs in the hospitality sector.”

The Indian Culinary Forum is association of Professional chefs of India. Formed in 1987, an exclusive non-profit-making organisation is dedicated solely to the advancement of the culinary art of India. The Forum’s objective is to act as a link, a platform and an instrument for the enhancement and overall development of the national community of chefs. The World Association of Cooks Societies is 110-nation fellowship comprising the world’s various professional chefs’ organisation representing over 9 million professional chefs. The ICF has an international culinary focus in the staging of its various competitions, seminars, and events.

Winners of the 16th Annual Chef Awards Lifetime Achievement Award: Chef Sushil Chugh, GM & Executive Chef, Hotel Country Inns & Suites by Radisson Golden Hat: Chef Machindra Umakant Kasture, The Ashok Hotel Silver Hat: Chef Sanjay Agrawal & Chef Vivek Saggar Pastry Chef of the Year: Chef Ranojit Kundu Lady Chef of the Year: Chef Rekha Sharma Food writer Award: Kalyan Karmakar Master Chef of the Year: Chef Raj Kumar Gupta, Hotel Le Meridien, New Delhi Master Chef Kebabs: Chef Ravindra, Country Inns & Suites by Radisson Master Chef International Confectionery Award: Chef MPK Reddy, Leela Ambience Master Chef Indian Sweets Award: Chef Sukanta Pal, Hotel Lemon Tree Master Chef South/East/West Indian Cuisine: Chef Govind Singh Deopa, Leela Ambience Master Chef International Cuisine Award: Chef Jatin Bhatia, Leela Palace Master Chef North Indian Cuisine Award: Chef Dhum Singh, Hotel Lemon Tree Master Chef Oriental Cuisine Award: Chef Swapnil Mendiratta, Leela Ambience Master Chef Baker Award: Chef Deepak James, Hotel Suryaa Student Chef of the Year (Female): Chef Ashi Nibekar, DIHM Student Chef of the Year (Male): Chef Kartik Agrawal, BCIHMCT Special Jury Awards:Excellence in Culinary Art: Chef Vikas Khanna - For outstanding contribution in promoting Indian Cuisine Globally

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8th IFCA International Chefs Conference 2019

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h e I n d i a n Fe d e rat i o n of C u l i n a ry Associations (IFCA), the apex body of culinary professionals in India, organised the 8th edition of International Chefs Conference on October 3-5, 2019, at Pullman Hotel, Aerocity New Delhi. The three day conference was inaugurated by the Minister of Health and Family Welfare, Harsh Vardhan, along with Secretary Tourism of India, Yogendra Tripathi IAS and Pawan K Agarwal, CEO of FSSAI. This year The International Chefs Conference was bigger, more grandeur and more intensive than the previous editions. The Conference elevated the Associations of Chefs to new heights by showcasing the culinary profession with consistent knowledge diffusion, training efforts, persistent networking and consequently promoting culinary tourism as a whole. The conference witnessed renowned chefs from across the world who participated and interacted with leading professionals in the hospitality Industry. This conference was inspiring for aspiring young chefs as it is to professional chefs who have already marked their arrival in the culinary world.

The conference witnessed above 800 delegates, from India and abroad, who got an exclusive opportunity to connect with top chefs, restaurateurs, food writers, wine producers, photographers, food stylists, marketers, nutritionists and academics, technocrats from hospitality, tourism, and media at the biennial event. The International conference offered a great opportunity to network with the top-level management under different disciplines within the wide spectrum of hospitality.

The three day event witnessed the biggest congregation of Culinarians, the largest gathering comprising of Corporate Executive chef, Executive chefs, F&B managers, entrepreneurs, academicians from the leading hotels and restaurants of the country. The International Chefs Conference featured a wide spectrum of topics and international speakers spoke on a broad gamut of subjects ranging

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from wine tasting to Food & IT. There was also a forum for debate on relevant and stimulating issues of interest to the Industry and other stakeholders at large.

To improve public health in India and combat negative nutritional trends to fight lifestyle diseases, FSSAI launched 'The Eat Right Movement’. The Indian Federation of Culinary Associations (IFCA) being active members of all government associated initiatives themed the 8th ICC keeping this in mind. The strength of the ‘The Eat Right Movement’ lies in its holistic and collaborative approach, with stakeholders on both the demand and supply-side joining to make a difference through some clearly identified steps. On the demand side, the Eat Right Movement focuses on empowering citizens to make the right food choices. IFCA believes each individual should have the necessary required diet for a healthy living which will in turn nurture our country. The conference this year was themed on the global concept 'Eat Right. Power a Healthy Planet', which is a step towards sharing the idea that everyone can act with respect, closely associated with Indian culture & heritage.

Minister of Health and Family Welfare, Harsh Vardhan launched the 'Trans Fat Free' logo, which can be voluntarily used by food business operators in their outlets and also on food products. Food establishments which use trans-fat free fats/oil and do not have industrial trans-fat more than 0.2g/100g of food, in compliance with the Food Safety and Standards (Advertising and Claims) Regulations, 2018 can display "Trans Fat Free" logo in their outlets and on their food products. The FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2 per cent by the year 2022 in a phased manner and geared up to get freedom from trans fats.

The Minister also released a slogan 'Chefs 4 Trans Fat Free', under which more than 1,000 chefs from different parts of the country took

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a pledge to use trans fat free oils/fats in their recipes and work towards its elimination from diets of Indian populace at large.

Outstanding International speakers from various countries such as USA, Ireland, Saudi Arabia, Singapore, UK, Dubai, Japan and host of other countries are being flown in exclusively to deliberate on wide range of topics from wine tasting to food, hygiene and much more.

The event was concluded with IFCA's grand award ceremony 2019.

EVENTS’ CALENDER HKTDC Hong Kong International Wine & Spirits Fair 7-9 November 2019 Hong Kong Convention and Exhibition Centre hkwinefair.hktdc.com Sigep 2020 18-22 January 2020 Rimini Expo Centre, Italy www.en.sigep.it Europain 2020 11-14 February 2020 Paris Nord Villepinte, Paris www.europain.com Gulfood 2020 16-20 February 2020 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com FHA HoReCa Asia 2020 3-6 March 2020 Singapore Expo, Singapore www.foodnhotelasia.com Aahar 2020 3-7 March 2020 Pragati Maidan, New Delhi www.aaharinternationalfair.com HOTELEX 2020 29 March- 1 April 2020 Shanghai New International Exhibition, Shanghai, China www.en.hotelex.cn

Oct-Nov ’19

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‘PASTRY QUEEN INDIA’ 3rd Edition H A M M E R & I ta l i a n Ex h i b i t i o n G ro u p (organiser of Sigep show), in association with Epicure, announces the third edition of The Pastry Queen India. The competition is open to Lady Professional Pastry Chefs, citizens of India, above the age of 21, working at leading hospitality organisations in India. The winner will earn the right to represent India at LADIES WORLD PASTRY CHAMPIONSHIP, SIGEP, Italy, to be held in January 2021. The travel and boarding expenses to SIGEP for the winner along with the mentor will be borne by the organizers. The last date to apply as a contestant is October 25, 2019.

The two day competition will be held at Gurgaon’s ‘Indian School of Hospitality’ from November 30 - December 01, 2019, aims to recognise creativity and innovation of the Lady Pastry artists and further recognising them on international platform.

The Pastry Queen-India is an exclusive event in India which provides a leading p l a t fo r m fo r t a l e n t e d La d y Pa s t r y professionals to showcase their skills of pastry arts. During the competition, the contestants will be judged on their professional skills, and ability to provide a practical demonstration of trends and progress in pastry arts.

The Theme of the competition this year is “Leonardo da Vinci” and will be illustrated through a work of art made of sugar and pastillage, used harmoniously to create the required products. The selected candidates will receive further training at ‘Indian School of Hospitality’ to further hone up their skill to compete at international level at SIGEP 2021.

The competition is created as per the international standards and the competitors

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will have to show world class skill in Sugar Arts. Sugar Art is a rare skill in India and very few can actually create this work of art in India. The competition will see this exclusive art during the event made by the best in India.

The eminent competition jury members for this year competition are Chef Parvinder Singh Bali, Corporate Chef Learning and Development, The Oberoi Centre of Learning and Development, Chef Avijit Ghosh, Corporate Pastry Chef, Hotel LeelaVenture Ltd., Chef Manisha Bhasin, Executive Corporate Chef and Chef Arvind Prasad, Director of Academics, Whitecaps International School of Pastry, Bengaluru.

According Sanjay Tandon, Managing Director, Epicure Frozen Foods India Pvt. Ltd., “The Pastry Queen” has set its s ights on becoming a gold-standard international event in the pastry-making world, guaranteeing a professional platform that will showcase the category and encourage valuable feelings of goodwill, quality, passion and love for the profession, not to mention creativity, collaboration and respect. All are part of the professional ethic that underpins the sector, giving it solid roots and a constructive vision for future.

We are proud to be associated with it since its inception in India and it is our endeavour to raise the stock of pastry chefs through events like these.”

Dilip Puri, Founder & CEO, Indian School of Hospitality says, “The Indian School of Hospitality is delighted to host Pastry Queen India. The competition is a great platform to showcase the amazingly talented women who are transforming the pastry arts landscape in India – and in turn help inspire and encourage the up and coming generation

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of aspiring pâtissiers and bakers. Our college itself has a 50/50 ratio of male to female students in our culinary programmes, and we are continuously working towards bringing more awareness of culinary arts to young women everywhere.”

S a n j ay A n a n d , D i re cto r, H a m m e r Publishers, avers “When we got an opportunity to go for SIGEP as a part of jury few years back, we were really happy to see the scale of the event and the number of countries as participants. India was not a part of it.

We looked at it as an opportunity to work it back in India. SIGEP supported us completely and here we are with our third edition now.

The event is getting recognition slowly and steadily in India and we are proud to say that our Lady Chefs are on the global platform now which instills great confidence in them.”

About SIGEP and Ladies World Pastry Championship: Held every two years, SIGEP is a specialist trade fair held in Rimini, Italy since 1979, dedicated to pastry chefs and ice cream, chocolate and bread makers from around the world.

LADIES WORLD PASTRY CHAMPIONSHIP SIGEP 2021, Rimini, Italy is intended specifically for Lady Pastry Chefs from around the world, to give them a unique opportunity to put their skills to the test and find new inspiration for a successful and stimulating career. A high-calibre professional event, run in accordance with the strictest and fairest of professional standards and held in Italy - the cradle of confectionery and pastry-making art.

For in depth information on Pastry Queen India, please visit: www.pastryqueenindia.com

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CONTESTANTS

Jury

Chef Tanvi Chandawarkar ITC Gardenia Bangalore

Chef Avijit Ghosh Corporate Pastry Chef Hotel Leela Venture Ltd

Chef Subhalaxmi Subudhi The Leela Palace, Bangalore

Ishika Saraf IBPA New Delhi

Chef Eureka Araujo Academy of Pastry Arts India

Chef Shikha Chhikniwala Oct-Nov ’19 L’amour Patisserie, Vadodara

Chef Parvinder Singh Bali Corporate Chef - Learning & Development The Oberoi Centre of Learning and Development

Chef Manisha Bhasin Corporate Chef ITC Hotels

Chef Rakesh Sethi Corporate Executive Chef Radisson Hotels Group, South Asia

Chef Arvind Prasad

of Academics Hammer Director Food & Beverage Business Review Whitecaps International School of Pastry

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Oh Cha Introduces 25 AyurvedaInspired Teabags With the Festive season around the corner, boutique tea brand Oh Cha has introduced a new and wide range of 25 Ayurveda-inspired teabags and a vanilla honey jar.

Ayurvedic wellness teas are specially formulated blends that combine organic herbs, plants, fruits and spices.

Indulgence of Ayurvedic blend helps in detoxifying the body and supports mental well-being.

While a cup of aromatic and flavourful blend like Glow tea contains some of the best sources of vitamins and minerals designed to keep your hair and skin healthy, the Boost tea could help in encouraging healthy digestion and keep a check on your weight.

The other exotic variant is the Trim tea, which is a combination of Indian spices and Himalayan rock salt. The flavours and aroma of the herbal Calm tea is meant to help reduce anxiety and boost lifestyle balance. A cup of Dream tea is designed to prepare you for a restful sleep.

Cold Tea Outlet 'T-Enjoy Launched in New Delhi Keeping in mind the love for tea in India, entrepreneur BM Rastogi recently launched a cold tea outlet “T-Enjoy” at Kamla Nagar, New Delhi. The outlet offers tea lovers 20 different natural flavours and blends to choose from.

Starting at Rs 120 only, these exotic flavours range from cheese teas and fruit teas to differnent milk blend teas. The different variety of fruit teas available are watermelon tea, orange tea, “kalakhatta” tea and other exotic flavours. You can enjoy your tea with a variety of pizzas or pastas at the café.

“I observed the concept of cold green teas during my many international tours. Bangkok, Thailand, Taiwan, Singapore and Malaysia all have the concept of cold green tea. I took inspiration from the healthy teas available in China and decided to introduce them in our own tea-loving country,” said Rastogi, Founder of T-Enjoy.

“By end of 2020 we intend to open 20 more cafes across the country in cities like Chennai, Jaipur, Hyderabad and Mumbai. But before that, there will be a few more T-Enjoy cafes opening across Delhi NCR. The next café will be opening soon in Preet Vihar," added Rastogi.

Society Tea Launches ‘Tea Terminal’ Cafe in Mumbai In a bid to to revolutionise the tea drinking culture in India, Society Tea recently launched their flagship tea café, Tea Terminal.

“When the realisation happened that a great cup of tea is wishful thinking for many outside of their homes, be it offices or otherwise, Tea Terminal came into being,” said Karan Shah, Director, Blue Kettle, the holding company for Tea Terminal.

“At Tea Terminal, we are ‘revolutionising tea’ by making a great cup of tea available outside your home,” Shah said on the launch occasion.

Apart from tea, the cafe promises an authentic range of food including Mumbai’s popular street style food, a range of healthy snacks and a variety of home-made thalis for lunch and dinner. The menu also consists of grab-and-go breakfast and lunches.

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Mumbai’s Bistro Cafe Alfredo's Gets Version 2.0 Mumbai’s iconic bistro cafe Alfredo's is back with a 2.0 version. The ambience of the place has its warm and homely nostalgic charming vibe around it.

The menu still has all your favourite dishes that you have ever eaten at the restaurant. But what takes it a notch up is the new addition of the dishes with a combination of a lot more salads, small plates, different kind of pastas and pizzas. The new menu will also have dish options not just from the Italian but also other European cuisine.

Adding more to its menu, you can also find some sizzler options like cottage cheese steak with BBQ sauce, barley and corn in pepper sauce, pill pork with BBQ sauce. Cheezilicious fondue like classic cheddar, mozzarella and emmental, Italian spices cheese sauce, kaffir lime and lemongrass cheese in assorted herbs.

The design of the new Alfredo’s 2.0 version retains a hint of its original look and feel with a colour palette that has Mediterranean blues and white with natural terracotta. The indoor area is warm and homely with blue stenciled artwork hand painted on the walls and a large mirror frame placed on it to visually expand the space. The flooring is in natural terrazzo with original twisted wrought iron railing inside with all the furniture that has all been custom created for the restaurant. The bar is in its original position towards the back to maximise guest seating towards the patio.

Lavazza Opens New Training Centre in Mumbai Italian coffee major Lavazza launched its second training centre in India at Andheri East, Mumbai, in October. Spread across 600 sq. ft., the faility will provide training and information on the Italian coffee culture to baristas and aspiring professional. It will also provide training on coffee preparations as per to Italian tradition.

The centre will provide courses on coffee tasting, coffee cultivation and processing, espresso preparation, cappuccino, latte art and coffee design.

“We have been in I n d i a fo r a d e ca d e, as part of a 125-year family-owned business h i s t o r y, w e h av e introduced state-of-the-art innovations, which help deliver superior quality and taste in every cup of coffee,” said Jai Ganesh Ramnath, Managing Director, Lavazza India.

“With the boom of coffee culture among the youth in India, it is the right time for a brand like Lavazza – which invests a lot on coffee education, both with consumers and influencers – to open another training centre in India. The training center in Mumbai will mark another milestone in Lavazza’s journey in the country and will further strengthen the foothold of Lavazza in India,” he said.

Lavazza was the first company, back in 1979, to create an institution entirely devoted to training, a proper school of coffee that spread, first in Europe and later worldwide.

Until now it has over 50 locations on five continents where about 30,000 people receive training every year.

Lavazza entered India by acquiring Fresh & Honest Café Limited, India’s leading coffee, vending and retailing, company in 2007. Lavazza launched its first training centre in Indian at Chennai in 2016.

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India Bistro Express Opened in Worli, Mumbai India Bistro, a fine dine contemporary Indian cuisine restaurant recently launched a delivery-only kitchen in Worli, Mumbai.

Called India Bistro Express, t h e k i tc h e n ' s m e n u i n c l u d e s chef special dishes like ‘tandoori khumb’, ‘ghee roast mutton boti’, 'kadhai paneer with lotus stem’ and ‘chicken latpat hara pyaaz’ among others. The menu comes along with a wide range of raitas, biryanis and desserts. The Express serves a huge variety of vegetarian and non-vegetarian meal boxes, which serve one person and includes a full meal (comprising of dal, roti, sabzi and rice) as well. There are options of biryanis and lachha parathas in the meal boxes too.

India Bistro Express has partnered with various food aggregators like Swiggy, Scootsy and Zomato and offers a 15% off on all deliveries.

SodaBottleOpenerWala Wins Best 'Bar Food' Award at INCA SodaBottleOpenerWala (SBOW), the quintessential Bombay-Irani cafe and bar in Hyderabad has won an award for best “bar food” at the fourth edition of the India Nightlife and Convention Awards (INCA) held in Mumbai in late September. SBOW, renowned for serving Parsi cuisine, won the award for its bar snacks menu.

“It's great to see our bar food receiving recognition

by INCA in the light of the brand’s growing popularity as a preferred place to not just dine but also party.

The team is motivated, we hope to win more of these awards in the future if we continue doing what we are doing and learn every day and a special thanks to INCA for recognising our efforts,” said Aditya Hamilpur, Unit Head at SodaBottleOpenerWala Hyderabad.

“In the recent past, the team has been striving hard to establish the brand as one of the major preferences for the guests in the nightlife space. Food has always been our biggest strength,” he added.

SBOW has eight outlets spread across major cities in the country.

Tiffin Tales at Hemant Oberoi, BKC Chef Hemant Oberoi's namesake restaurant at Mumbai's Bandra Kurla Complex has introduced a new tiffin menu, designed to tease your tastebuds. In fact there are five different menus - one for each day. One can choose from vegetarian offerings and non-vegetarian ones.

Papdi chaat, paneer makhan palak, fish Allepey curry, tomato rassam and tariwala murg are some of the items included in the menu.

And as you munch, make sure to steal a glance at the specially sourced tiffin box that would reminded of the good ol' days, when delicious, home-cooked food arrived for you, packed carefully in dabbas just like the ones at Hemant Oberoi restaurant.

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McDonald’s Unveils New Uniforms for Crew in North, East India McDonald’s unveiled new uniforms for the North and East restaurant employees as part of the the fast food chain's Founder’s Day celebrations.

The new uniform is inspired by the millennial generation and labelled as the ‘Y’ collection with dynamic and trendy designs exuding confidence and putting forth a future-ready image of McDonald’s. While the colour palette includes vibrant hues of pop orange, steel grey, solid black and pop neon, the styles are contemporary.

Honouring the visionary restaurateur and pioneer of the QSR industry Ray Kroc on his birth anniversary which falls on October 5, McDonald’s celebrated Founder’s Day across 152 restaurants in North and East India. Employees from the corporate office of Connaught Plaza Restaurants Private Limited (CPRL), which is owned by McDonald’s and operates McDonald’s restaurants in North and East India, joined the McDonald’s crew members across Delhi-NCR region and interacted with the customers, thereby delivering an outstanding McDonald’s experience.

“At McDonald’s, we continue to draw inspiration from our founder’s legacy and integrate it into the modern McDonald’s of today, staying true to our commitment of being customer obsessed. Founder’s Day is a great opportunity for us to interact with our customers, understand them while working with our restaurant staff,” said Robert Hunghanfoo, Head of Connaught Plaza Restaurants Private Limited (CPRL).

International Chef’s Day at The Westin Hyderabad Mindspace This International Chef’s Day, The Westin Hyderabad Mindspace hosted a fun filled event complete with food & fashion to bring out the hidden MasterChef in every woman.

The platform gave each participant the freedom to express themselves through their passion for the culinary arts and grooming skills. The event witnessed a cook off among 45 of Hyderabad’s most enthusiastic home chefs followed by a unique masterclass by Executive Chef Mahesh Padala and leading celebrity stylist Tanya Ghavri.

Displaying their culinary talents, the ménage kitchen maestros geared up for a chic cook-off where 9 teams, each led by a chef from The Westin Hyderabad Mindspace, matched each other with their unique cooking flair.

This was followed by a masterclass by Executive Chef, Mahesh Padala showcasing his three most popular recipes and a tête-à-tête with celebrity stylist Tanya Ghavri.

Tanya shared secrets, tips and tricks of fashion, and motivated and encouraged the women who were present, to be confident and to unbridle their unseen passions.

“International Chef’s Day is an appreciation of our hard work and our respect to gastronomical cultures worldwide. Holding events and workshops of this caliber, gives us an opportunity to explore new concepts and create exciting visions for the future,” said Mahesh Padala, Executive Chef, The Westin Hyderabad Mindspace.

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New Menu at Westin Hyderabad Mindspace's Italian Restaurant Culinary experts at Prego, The Westin Hyderabad Mindspace’s Italian specialty restaurant, recently unveiled a new menu in a bid to make it the ultimate Italian dining destination in Hyderabad.

“I constantly encourage innovation and creativity in my kitchen.

An essential element at every restaurant is to revamp the menu to fit the current trends and tastes of our guests.

For an Italian food lover, the mark of a good Italian restaurant is one that can get its classics right. Keeping this in mind, Prego’s new menu has been an incredible opportunity for us push our culinary buttons, so to speak; and present our patrons with a glimpse into Italy’s splendiferous food culture,” said Mahesh Padala, Executive Chef, The Westin Hyderabad Mindspace.

A spectrum of delicacies include signatures such as spinach kale and smoked burratta raviolo with butter sage sauce, sous vide tenderloin with texture of mushrooms and red wine jus, potato semolina gnocchi with arabiatta and cheese served with a butter sage sauce, black rice mascarpone risotto, braised pork belly with sauteed vegetables and apple puree, among others. The menu also includes decadent desserts like tiramisu and mud pie

Educating Youngsters The Culinary academy of Aroma Institute, located in Phagwara, will be organizing “How Healthy Food Works” - a project by World Chefs to encourage healthy eating habits among school going Children.

The event will be organised in local schools (especially with students from lower income group). The reason to organize the event i s to p rov i d e a d d on education to the s c h o o l s w h i c h a re normally neglected and are not exposed t o t h e s e k i n d s of activities.

Aroma dedicated the whole month of October celebrating it as International Chef’s Month. Multiple activities are undertaken during the month among them “Charity Lunch for Under Privileged” is on top held on International Chefs Day (20th Oct.). Other activities included this year in Oct. 2019 were: Celebrating World Food Day 2019, Celebrating Diwali & International Chefs Day, Green Gifts for Diwali, Workshop on Food & Nutrition, Celebrating Clean & Green Day and Workshop on Food Safety.

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Blue Sea Turns 15, Unveils New Services Catering service Blue Sea, which turned 15 this year, announced it would offer new services and concepts such as sushi buffet on a conveyor belt.

Established on the 14th of August 2004, Blue Sea, under the parent company "Catering Collective", has had the privilege of hosting some of the most elegant and superior banqueting and F & B eve n t s i n Mumbai.

To mark the 15 years milestone, the compnay said it would roll o u t n ew m e n u offerings sourced from customers' favourite restaurants and getting a chef flown down to give them an authentic experience of a cuisine.

Blue Sea said it plans to expand its outdoor catering service across India and globally in the upcoming years and become a well-known international caterer for all kinds of events – from weddings, corporate events and exhibitions, to product launches.

Catering Collective also includes divisions like banquet and catering services such as Blue Sea Catering and Banquets, Pavitra (for vegetarian catering), the Palace Halls at NSCI and Grand Cuisines.

Fifth Tenure For Mittal at AIACRA Ra j e n d ra P ra s a d M i tt a l , Director- Mittal International, has been elected as President of AIACRA for the fifth time. This appointment underlines his two decades of consistent service and attention to the o rg a n i s at i o n i n t h e s a m e capacity. He is extensively involved in the association activities and has raised the bar for the association in each term. During his tenure he has developed and promoted the association as a significant voice in the industry, besides building fraternal cohesion in the trade. He has been instrumental in developing widespread influence of the association by signing MOUs with various countries such as China, Korea, and Turkey etc. He also organises delegations to China Refrigeration since 2004 to promote study/ interaction/ promotional visits to Thailand, Korea, Turkey and Italy among others.

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The Westin Gurgaon Introduces 'Peking Duck' at EEST The Westin Gurgaon, New Delhi recently introduced “Peking Duck” at EEST, its Pan Asian specialty dining outlet. The hotel also started a festival to celebrate the delicacies from the the Sichuan province in China on November 15. The “Flavours at Sichuan” at EEST will run till December 22. The occasion also marks the launch of the Sichuan special menu at EEST. Th e m e n u fe at u re s s i g n a t u re s p e c i a l t i e s containing bold flavours, pungent and spicy taste specially curated by the outlet’s Chinese Masterchef. The cuisine’s ‘spicy’ reputation originates from the liberal use of garlic, red pepper and Sichuan pepper.

Sichuan food is replete with the aromas and exotic flavours of China. Guests are treated to tantalszing flavours showcased in iconic dishes like the classic mapo tofu, baked crabs with dry chillies & shallots, clay pot hunan style sole fish in Sichuan pepper or wok fried cumin lamb. Appetisers like crispy prawns with burnt garlic five spice, crispy chicken with green chilli & Sichuan pepper corns or Sichuan pepper tofu ensure the dining experience begins well.

Each dish is infused with traditional oils and aromatic spices that help retain the authentic flavor profile.

The ever classic dessert mango sago pudding ensures there is a hint of summer on your plate.

The Chinese style molten glutinous chocolate dumplings offers a burst of comforting and warm chocolate in the mouth.

“Every dish is so unique; it feels like your palate is on an adventure,” said Executive Chef Anurudh Khanna, commenting on the Sichuan menu.

“Peking duck is a notoriously difficult dish to cook, so it’s no surprise that it’s a rare find. Crisp, golden-brown skin on the outside, tender meat on the inside carefully wrapped in a pancake, you know you are in culinary heaven,” Khanna added.

While the Peking Duck stays on the menu as an all-time classic, EEST will see some Sichuan classics from the promotion being added to the menu once the festival slated from 15th November until 22nd December, 2019 culminates. The delicacies will be served during lunch and dinner at EEST at The Westin Gurgaon, New Delhi.

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NV Group Launches Luxury Vodka Brand 'Smoke' New Delhi-based NV Group recently announced the launch of its luxury vodka brand 'Smoke' in two flavours. The Smoke Classic Vodka adds subtle creamy coconut balanced with citrus and chilly notes to any drink or cocktail. Smoke’s Aniseed Vodka has a light licorice with sweet creamy vanilla notes and a refreshing after taste of aniseed, making it suitable for sipping neat or add a dash of unexpected aroma to a drink.

“Classic taste. Bold character. Incredible smoothness – that was my checklist for the vodka I wanted to create. Making it happen has been a decade long journey because we took the zero compromises route at every stage – from finding the right recipe to refining our production processes till we arrived at the perfect blend and then ensuring our manufacturing adheres to the highest standards,” Varun Jain, Founder & Director, Smoke Vodka.

Smoke is manufactured one batch at a time, at a state of the art distillery owned and operated by the 25-year-old NV Group.

Made with locally sourced grain, each batch goes through five-step distillation process and is packaged at the same distillery. Smoke comes in a slick opaque bottle with bold yet minimal branding.

Tonino Lamborghini Luxury Beverages Launched in India Italy-based Tonino Lamborghini is making its luxury beverages available in India. Making the announcement at an event in Mumbai on November 9, the co m p a n y s a i d t h at t h e f u l l range of branded products will be officially distributed in the country in collaboration with Indian distributor M/s Heinrich.

T h e e x c l u s i v e To n i n o Lamborghini Luxury Beverage line today includes Espresso coffee, Hot Chocolate, Energy Drink and Vodka.

“I am glad to announce today the collaboration with Heinrich for the distribution of Tonino Lamborghini beverages in this great growing country,” said Ferruccio Lamborghini, CEO and Vice President ofTonino Lamborghini Company.

“Since ’90, at the beginning of this challenge for my father Tonino in the field of beverages, the mission of our company is to spread worldwide the intrinsic energy of the brand also through a line of iconic Italian beverage products,” Lamborghini said.

Tonino Lamborghini Company was founded in Italy in 1981 by Tonino Lamborghini, heir of the Lamborghini family. Taking inspiration from his family heritage and his vast experience in mechanical and automotive engineering, he developed a lifestyle experience brand with a range of luxury design products, including watches, eyewear, smartphones, perfumes, furniture, clothing, sports accessories, golf & utility carts, 5-star boutique hotels, real estate projects, cafés and lounge.

“It is my great honour and prestige to distribute Tonino Lamborghini Luxury beverages in India,” Thomas Manoj, Founder of M/s Heinrich.

“From now on our customers will have the chance to taste the perfect cup of Italian coffee and hot chocolate, and will have the opportunity to add to their nights a touch of real Italian style and energy tasting the Tonino Lamborghini Energy Drink and Tonino Lamborghini Vodka.”

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Honouring Old Stalwarts The Indian Food Service Equipment Fraternity will be organising ‘Hall of Fame Awards’ event on December 07, 2019 at Hyatt Regency, Delhi wherein they will honour pioneers in different categories of Food Service Equipment, Food Service Design & allied segments. The event is being positioned as a payback to the pioneers who developed this industry segment in India, and have remained unsung heroes for over last 70 years. The awards will be given only one time and will not be repeated in future. There will be 33 award categories and the awardees will be selected by over 1000 independent hospitality veterans who will nominate and vote for Hall of Fame awardees of their choice. Awardees will include kitchen consultants, kitchen equipment manufacturers, F&B project managers, equipment aggregators, F&B professionals, hoteliers, restaurateurs etc.

The event will be curated by a team of over 100 hospitality stalwarts. All hospitality leaders have been invited to come forward and contribute to the success of this event. The response to the theme of event has been humbling, wherein an unprecedented 26 OEM’s have already extended their support as sponsors for this noble initiative. The awards evening will host 450-500 industry stalwarts and legends. Besides awards, the evening will also see interviews with dignitaries from India and abroad besides a performance by the world renowned Shivamani.

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Supermarket Tomatoes May Soon Regain Lost Flavour

By Darcy Simonis

O

ver our 12,000 years as an agricultural society, farmers have selected certain strains of fruits and vegetables that demonstrated particular qualities — specifically fruit size, shelf-life and growth speed. This selective production has meant that certain qualities were encouraged while others were suppressed. Due to the primitive nature of the science at the time it was also hard to fully understand the effects this would have. In the case of tomatoes, it made them bigger, last longer and grow faster but in return they lost the iconic flavor that made them so popular.

Though we may imagine this happened recently, it was during the earlier years of our modern era circa 1800, well before the advent of modern genetically modified organisms (GMOs), that tomatoes started to lose their flavor. The rsult? Store bought tomatoes are today infamous for being bland.

Scientists have discovered that domesticated tomatoes are missing over 5,000 genomes compared to their wilder cousins, including the one that gives them their distinctive taste. Thanks to this research, store bought tomatoes may soon regain their flavour.

As tomatoes are an integral part of many recipes, from pasta sauce and shakshuka to the humble BLT, giving them back their flavour will increase consumer satisfaction in products containing them. And this is not limited to tomatoes alone. All those products that have lost unique properties may get their lost glory back.

With modern techniques researchers were able to find the gene central to providing flavour to the fruit. Thanks to this development, producers are now looking to re-introduce this forgotten flavour gene back into mainstream tomatoes. It is important to note that it was through a modern approach that this was achieved.

Many may believe that a rejection of modern applications means we can return to a more flavourful sustainable time, but this is far from the truth. Not only would rejecting modern methods be a step backwards in production, it would generate more waste and reduce sustainability.

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Control methods in modern applications and developments are a much more secure path for creating sustainable production methods. Modern technology also allows food manufacturers to have more of an impact on the flavor of their foods. From keeping produce fresher for longer to making sure that precise amounts of ingredients are mixed while making a product these technologies allow for precise production of quality goods.

For example, smoking houses imbue smoky flavors into cured meats. However, good control is necessary to ensure that the meat receives an even cover of smoke during the process, or the product may end up with an uneven flavour. These steps may have been previously irregularly carried out due to the unbalance smoke distribution or lack of precision in the required timing to impart smoke flavour.

Te c h n o l o g y s u c h a s manufacturing operations management (MOM) software allows for detailed control over a large production system. In the case of a smoking house it is able to balance fan motors to give the meat an even balance of smoke while also optimizing power usage and timings.

With such technology a plant can achieve the production rate necessary to keep up with current demand while providing high levels of control that reduces waste. This is because the system will also be able to track the health of the plant and allow operation managers to take better predictive or preventative measures to lower waste.

MOM software also helps manufacturers become more agile, meaning that production lines can integrate steps that may have been in the traditional recipe but were removed, at the beginning of industrial production, due to being hard to integrate into an automated process.

These modern tools mean that we can actively bring back forgotten flavors without discarding the benefits of modern production methods and while remaining sustainable, allowing us to enjoy the best of both worlds.

(The author is industry network leader for ABB’s food and beverage segment. The views expressed here are personal)

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Poland‘s Inspiring Food Flavors with Responsibility

By Rajat Taneja To familiarize with the Polish Food and the Agri-food sector of Poland, the National centre for Agriculture (KOWR) organized a Food & Beverage Media Mission to Poland in the month of October 2019. The National Support Centre for Agriculture (KOWR) contributes to raising awareness of Polish food as a brand and works towards improvement of the competitiveness of Polish agri-food products by fostering trade co-operation around the world. Promoting the food quality, affordability, diversity of the very vibrant and sophisticated Polish food sector under the uniform promotional message ‘POLAND TASTE GOOD’ is the key motto of KOWR. Poland is 6th most populated country in the European Union and 4th state in respect of arable land area. The key holder of Polish agri-food production is occupied by Milk, Poultry, livestock, Cereals, Fruits & vegetables. Agri-food products in

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the Polish international trade have been gaining greater significance for many years, due to adaptation of modern processing technologies, high quality of raw material, emphasizing on traditional products based on original recipes.

The programme started with a visit to E.C.O.Groupa in the biggest orchard area in

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whole of Europe. E.C.O. Groupa is a largest apple grower association with strength of 150 growers and a total orchard area of 1,700 hectares under it. Their state of the art processing plant manages an annual production of more than 50000 tons of different varieties of apples. Poland holds no 1 position in terms of apple production in whole of Europe and 4th in the world.

The main varieties of apples are Idared, Szampion, Jonagored, Gloster, the Golden Delicious and GalaRoyal and Gala Must. The flagship stars of Polish exports are fruit juices and concentrates made of apples, black currants and chokeberries.

Thereafter the journalist went to the InHort Reserch Institute of Horticulture i n S k i e r n i ew i ce, a g ove r n m e nt R & D organization, where Dr. Krzysztof P. Rutkowski explained on their continuous efforts in developing innovative technologies used after fruit and vegetable harvest (in storage and processing) and new technologies in the field of mechanization of fruit and vegetable harvest being developed by the

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re p ort InHort Institute.

B es i d es res e a rc h , t h e I n s t i t u te i s also involved in commercial activities, especially in food analysis. Several Institute’s laboratories has ISO/IEC 17025 and/or GLP certificates and perform analysis (pesticide residues, heavy metals, nitrites and nitrates and mycotoxins) for food producers and wholesalers. It is estimated that Institute’s laboratories have 50% share of commercial food analysis market in Poland.

Day two started with a visit to the Poznan International Food Fair-POLAGRA, which is an important platform focused on building business relationship between food

manufacturers and food reta i l c h a i n s along with t h e b u s i n ess customers.

One of the main patrons of t h e s h ow was ‘National Association of Dairy Cooperatives-Revisory Association. Waldemar Bros - President of the board, shared about Poland self sufficiency in production of cow milk. A significant share of around Eur 1.2 billion in export revenues is contributed by export of milk and milk products.

Later half of the day was spent in one of the most beautiful cities of Europe – Torun. Listed as UNESCO World Heritage site situated in the north central part of Poland, sustained no damage during the World War II. Torun is also famous for the original gingerbread and the oldest confectionary factory in Europe ‘Kopernik’.

The history of Kopernik factory stretch back to more than 250 years and the company is still the largest gingerbread producer in the country. Considered to be true heir to Torun’s gingerbread craft, the trusted recipes passed down through generations of their master bakers. Katarzynki is still the most recognizable legendary shape of Torunski Piernik, baked with well-aged and

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matured dough with the addition of hand mixed natural spices. The company claims to hold 70% market share in Poland in the gingerbread category.

The last day of the trip was assigned to the key constituent of the Polish agri-food sector i.e dairy and the poultry meat. Poland is number six in in the world in terms of cheese and curds production and fifth in EU. As per the industry sources the total output of white cheese in 2019 was approx. 4,70,000 tons and the milk sector is still the most profitable business in Poland. Poland is one of the modern European producers of dairy products, such as cheese and cheese curds, butter, yoghurt, powdered milk and whey.

Mlekpol, a dairy cooperative is the leader in the Polish milk industry and one of the 20 biggest dairy producers in Europe. In 2018 Mlekpol has exceeded the purchase limit of 1.83 billion litres of milk. This is an average over 5 million litres of milk a day from nearly 9500 member’s producers. More than 30% of SM MLEKPOL's products are exported to Europe, Africa, Asia, South America and the Middle East.

MLEKPOL products are produced in 12 modern and exceptionally specialised production plants. SM Mlekpol's offer includes pasteurized and UHT milk, various kinds of cream, fermented beverages, butter, cottage cheese, cream cheese

and yellow cheese.

I n i t s ex t e n d e d p o rt fo l i o t h e re are such flagship brands as: Łaciate, Milko, Białe, M a z u rs k i S m a k ,

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Rolmlecz or Maś l ankaMrą g owska.Łaciate is the most recognized brand of milk in Poland. The brand was established in 1995 and immediately gained consumer recognition. It has the first shelf-stable milk (UHT) in Poland – still the leading one in this category. Łaciate products are made of the highest quality raw material coming from cows grazed on the cleanest Polish meadows. Łaciate is synonymous with naturalness, freshness and top quality.

Due to the growing demand for UHT milk export beyond the European market, MLEKPOL creates new brands with their image and descriptions tailored to the needs of individual markets.

Poland holds the largest share of 16% in the poultry production in the Europe and rank 10th in the world. In total animal meat and meat products contributes to 26% of the Polish agri-food production.

The last very visit of the trip was at a leading poultry meat company P.D.Drobex Sp. z o.o. Dobrex is based in SolecKujawski region, is known for past 30 years in food industry as one of the leading manufacturers of pristine quality poultry meat and its derivatives. The history of Drobex reaches

year 1963 when four Frischke brothers began farming broiler chickens. In 1987 they launched an abbotoir under the name of P.D. Drobex. Gradual growth and expansion of product range offered by the business resulted in creation of vertically i nte g rate d co n s o rt i u m of co m p a n i es under one common name Drobex. This family business is currently one of the leaders of Polish and EU market. Products manufactured by Drobex are very popular amongst Consumers and are available through largest retail chains in the country.

They are available in KFC Restaurants both in Poland and Western Europe.

When in come to describing Polish traditional cuisines not only they are

delicious but one can also hear some fascinating tales behind them.

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Creating an intoxicating potion The art of mixing drinks that please the eye as well as the palate is believed to have originated in the middle ages, when people were fascinated by infusions and sagacious compositions. This practice has continued, becoming more specialised through time, and has adapted to modern world to become an art that has been adopted by mixologists and bartenders. The first complex cocktails were invented in the US and England in the 19th century. In the 2000s creativity has become the watchword for mixologists and bartenders. Ashok Malkani takes a look at the present bar scenario and the various aspects of bartending and mixologists and also about the reason for the minimal number of female bartenders as compared to the males.

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eaving magic to create stunning concoctions as per the desires of those who not only want to feel a little tipsy but also want a creation that will appeal to the eye, be appetizing to sate your taste buds and flavor some to please your chemoreception, calls for an artisan behind the bar.

Some call this magician as a mixologist while others revere him as their favourite b a r t e n d e r. B u t w h y a re t h e re t w o terminological phrases being used – mixologist and bartender - for the men behind the bar? What is the difference between the two?

Mariki Sayles, Mixologist of Invincible Boudoir and Jardin, Bandra, Mumbai, disclosed, “The term ‘mixologist’ is quite old, in fact dating to the 1800s. During the 19th century often times bartenders were referred to as mixologists. I think in today’s popular culture many will say that the mixologist is dedicated to the study of the drink and the bartender is dedicated

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to the tending of the bar which means not only creating a spectacular cocktail but most importantly creating a superior experience.”

Dinesh Babu, Director of Beverages, The Westin Pune Koregaon Park, states, “The term, bartending dates back to the 1800s, while mixology dates back to 1800 to 1900. Many people never bothered about distinguishing between the two, but with the professional space pointing out that they are two different things, as mixology is considered an advanced degree to bartending. Mixology has often been considered a natural extension of bartending as it is more of a superior title that shows that a mixologist can be likened to a senior bartender.”

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Rajesh Radhakrishnan, Director of Food & Beverage, Radisson Blu Resort Goa, further enlightens thus: “Mixologist, in modern usage, tends to signify the art and theater of expertly prepared cocktails. A bartender, on the other hand, is a bar professional whose focus is on hospitality as well as drinks. If you think about the word mixology as an umbrella for ‘the study of cocktails,’ then a mixologist is someone who is devoted to that study. A bartender is someone that works and tends to guests behind a bar. A bartender can be a mixologist, but a mixologist doesn’t necessarily need to be a bartender. A mixologist is a cocktail designer that serves seasonal and/or establishment signature drinks and prepares own house-made syrups, bitters, essences or other ingredients that a bartender will need in order to provide a service to a customer. A bartender is completely focused on his guests, makes them feel welcome, entertains them and attends to them when needed. Almost like a friend or companion.”

Aman Bali, Food & Beverage Manager, ITC Windsor, Bengaluru, adds, “There is a fine line when differentiating between a bartender and a mixologist. A bartender is someone who concocts and serves alcoholic drinks with established ingredients. A mixologist deals with the art of mixing cocktail drink recipes to create something new and unchartered.”

Gunjan Pal, Head Mixologist at Sly Stories: Foxtrot & Sly Granny, Mumbai, explicates, “When we talk about the beverage industry specific to alcohol, often

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the terms bartending, and mixology are interchangeably used. However, there is a difference between the two. A Mixologist typically designs the cocktails and drinks from scratch based on the bar’s style and prepares the in-house syrups, tinctures, and other ingredients that go in the drink. The role of a mixologist also entails selecting the ingredients and ensuring their quality. A mixologist may or may not serve the drinks to the customers.

“A bartender, on the other hand, is not involved in the design and innovation of the drinks but rather on merely preparing and serving the drinks to the customers.

A bartender is more focused on the customers, handles the bar rush, and makes the drinks based on the existing recipes.”

Tapan Kumar, Bartender, Hyatt Regency P u n e i s of a s i m i l a r v i ew. H e s ays , “Bartenders are ones who follows a recipe and make drinks according to that. They also take part in exhibitions and shows like flairing bartending; whereas a mixologist creates new recipes as per the supply and demand of the situation, keeping the costing in mind. Being a mixologist is quite taxing and complicated they have to go through every detail of the ingredients they use like aroma, flavour, taste and texture and make sure the ingredients are binding together well enough to get the desired finished product.”

normally encountered by them?

Aman discloses, “Mostly, the work shift timings are subject to the operational requirements and the days of the week.

Gunjan Pal

Problems of Bartenders With the bars remaining open till late hours the bartenders have to work long hours. Do they work in shifts? What are the problems

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However, most bartenders tend to work till late nights due to the nature of the business and in accordance with the socializing activities.

“A b a rte n d e r h as to b e a d e pt at completing multiple tasks like taking beverage orders, preparing them, serving the right drink to the guest and serve it on time, track the consumption of the drinks and ensure that the billing is done properly. A challenge for any bartender is to always ensure that the cocktails served to the guests are as per the right balance, flavour and taste. Same cocktail made for two guests can be interpreted differently as per their taste preferences; hence the challenge for any bartender is to hit the right note as per guest’s preferences while making the cocktail.”

Mariki states, “There are a myriad of problems that bartenders might encounter on a daily basis- the liquor delivery is late, the printer system crashed in the middle of the rush, short-staffed on an unexpectedly busy shift. Maybe the problems are guest related- difficult guests, intoxicated guests, everyday is a new experience. However, I think the problem most bartenders face is lack of sleep! We work extremely long hours, on our feet all night, always smiling and making sure guests have the best experience possible and honestly this makes for some pretty intense physical and mental exhaustion. Although I think most bartenders would agree, the satisfaction we get from our job make the daily exhaustion worth it all.”

Tapan avers, “A problem that an Indian bartender normally faces is that of limited equipment.”

Dinesh has some other problems, namely: “Customers who don’t pay and underage drinkers.”

Rajesh has a problem with some of the customers, though a minority, who like to hang around till late. The other problems incurred by him are “People wanting to ask questions about a drink during busy time and trying to reach out behind the bar and play with things behind the bar.”

He also mentioned about people who leave without paying.

Gunjan comes up with a completely different angle: That of the pressure from the families of not entering this profession.

“There is also the lack of demand for experimental cocktails,” he adds.

Planning Cocktails Aman Bali

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time. There is a revolutionary change witnessed in India, with a rising number of them globetrotting and bringing varied cultures to a huge melting pot. With Indian consumers now looking for experiences that are globally inspired the bartending has undergone a revolutionary change and bartenders are now restyling with spirits for both the eyes and palate. Now there is a new global cocktail culture being witnessed.

So how do the Indian bartenders plan their new cocktails? What are the alcoholic beverages that they prefer using to concoct their cocktails?

Mariki maintains, “Inspiration for new cocktails comes from all sources. Sometimes we are inspired by a particular ingredient, art, food, music or even people. When writing a cocktail list though we find it helps the process to have a philosophy, idea, inspiration or general style that guides the process. Editing and channeling creativity in a direction is imperative to success.

“Trends tend to move across the globe.

They come in waves. Right now India seems to be loving gin which is great because gin is super fun to work with in cocktails. The aromatics of gin provide a great canvas for building varied styles of cocktails and really pushing the art of balancing flavours and textures, you can try some amazing gin based cocktails at our Invincible Boudoir and Jardin.

“Champagne has been used in cocktails since the 19th century. In fact “Professor” Jerry Thomas’ Bon Vivant’s Companion published in the 1800s includes a recipe for the classic champagne cocktail. Two of our favorite champagne cocktails are: Death in the Afternoon (Champagne and Absinthe) Seelbach (Bourbon, Orange liqueur and Champagne). Both of these are killer and dangerously delicious.”

Aman avers, “New cocktails are always planned on the basis of the receptiveness of the local guests/ diners coming to the bar. One also tends to see the trends and popularity of the cocktails in the city &

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ensures that the new cocktails are liked well by the guests. Accepting feedback and implementing the changes is another way to create interesting variations of the same cocktail. Moreover, guests these days are open to trying and exploring new flavours, so the scope for bartenders to experiment has also increased. Take for example, Mojito is a classic cocktail that is popular all over the tropics as well as a preferred summer drink. Nowadays there are flavour variants of this cocktail (like Watermelon, Basil & Cucumber, Lychee, etc.) depending on the taste and local palate of the clientele.

“Vodka based cocktails take the cake for being the preferred alcoholic beverage for making cocktails. It’s the adaptability with Vodka being a colourless and odourless spirit, which makes it a perfect base for bartenders to mix and match it up with exciting ingredients. Gin-based cocktails have also become quite popular with the millennials.

“Champagne based cocktails are popular all over Europe with cocktails such as

Mariki Sayles

Tapan Kumar

Hammer Food & Beverage Business Review

Bellini, Mimosa, Kir Royale and Buck’s Fizz to name a few.”

Gunjan says, “We plan new cocktails primarily based on the world trends, season and the place of the restaurant and the clientele. Brandy and absinthe have been simmering in the background for most of the now-twenty-year-old craft cocktail revival but finding a quality brandy or Cognac at an approachable price point was always a challenge. Thankfully in recent years there have been some new and old producers embracing the challenge and offering good products priced specifically for cocktail menus.

“Champagne is used for famous classic cocktails like Savoy Affair, Kir Royal, French 75.”

Tapan has a different take. He says, “If we are planning a cocktail then we must know the theme of the occasion for which the cocktail is being prepared. We should take the ingredients which are related to the theme. We must use the local and fresh ingredients, if possible, and make cocktails from these ingredients keeping the flavour, aroma, taste and texture in mind. We must have a story behind the cocktail related to the theme. It can be relation to the history or about the upcoming trend and what is our role in this; that's what make us a good showman!

“From past few years vodka was vogue for the cocktails because it is flavourless and odourless and can go with any ingredients we use. These days Gin is replacing it because gin have botanicals and the cocktails which is made by them have the ingredients which is local and fresh and give the freshness to the drink.

As we can't use any ingredients in the cocktails which is made by gin this helps the bartender to think creatively which is taking mixology to a new level.

“Champagne is used for few classic cocktails like French 75, Bellini, Mimosa, and Black Velvet." Champagne has been in use in cocktails from historical times.”

Dinesh declares, “We look forward to promoting our signature beverage program Crafted at Westin that encompasses a themed menu. These are offered at our restaurants, lounges & bars. These cocktails are all about freshness, with no artificial ingredients. Cocktail drinkers look forward to variations in their drinks with surprising ingredients and unusual pairings. We, at Westin, during this program, will be focusing on sustainability and will come up with different ways to use the resources more

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WWW.IHEXPO.COM

Zorawar Kalra was at IHE 19

If you like good food, you must have eaten at one of Zorawar Kalra’s Massive Restaurants (Farzi Cafe, Pa Pa Ya, Masala Library, Bo-Tai and more).

He was speaking at IHE 19 Conclave (in pic)

Oct-Nov ’19

India Exposition Mart Limited, Greater Noida, Delhi NCR

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C OV E R S TO R Y wisely, such as incorporating more edible garnishes, serving room-temperature cocktails. Also we look forward to use unexpected ingredients and pairings likely to surprise the cocktail drinkers. Kangan, our flagship restaurant, is well known for its North West Frontier cuisine and here we have thoughtfully created a brand new menu of delectable cocktails infused with exotic Indian spices & flavours.

“The classic combination of gin and tonic suddenly seems to be back in style, with local craft gins making up the backbone of the movement. In the late 20th Century, with its sense of heritage and taste complexity inspiring bartenders to get creative and develop new serves, gin has started its comeback.

“In the Indian market we still do not make many champagne cocktails as Champagne is expensive. And if Champagne is used, automatically the price of the cocktail will become more expensive.”

Rajesh reveals, “The DNA of the cocktail is made keeping the guest trend in mind, age group and the current line of spirit. The colour combination is always kept in mind, it should be eye catching. While choosing the ingredients, we also keep the cost factor in mind.

“Low­- and no-­a bv cocktails have been one of the biggest. These days, bartenders are doing experiments in making cocktails with vegetables, anchovy, chorizo and lots more. Mushrooms are also being used as the main ingredient. The line between food & drink is growing thinner by the day.

“Champagne is also used in cocktails.

Blushing Mimosa, Grand Royal, Moët Melon on the Rocks, French 75 are few champagne cocktails.”

Cocktails are Cool Making a great drink is not a very difficult job with the availability of a range of delicious premium spirits. Urbanites are now turning to cocktails made popular by James Bond with his order, “Martini, Shaken not stirred”. So how does the taste of a cocktail differ if it is “shaken” or “stirred”?

And, what is a Classic Cocktail?

Mariki explains, “When you shake cocktails you incorporate air into the cocktail- this changes the texture and mouth feel of the cocktail. This also affects the temperature and the way we interpret various flavours.

“Cocktails that have survived the test of time are known as classic cocktails. These are the tried and true. Time tested. Classic

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cocktails are the basis of any bartender’s repertoire.”

Aman adds, “A general rule followed by the bartenders is that any cocktail that has juice, dairy or egg whites should be shaken to aerate the cocktails to lend some body to the drink and create a frothy effect. In contrast, any cocktail that predominantly uses spirits in the concoction should be stirred.

“A classic cocktail is a term given to all those cocktails that have gained popularity all over. These are cocktails that have been consistently in demand regardless of the season and since a long time. Some of the classics have been used as base ingredient or inspiration for new and trendy cocktails today.”

Gunjan states, “Shaken and stirred are the methods chosen based on the ingredients being used in the respective cocktail, hence the flavours vary a lot. The same also draws a lot of influence from the ice and type of shake, etc playing as external factors all add up to the final

Rajesh Radhakrishnan

product “A classic cocktail is defined as a cocktail that appeared on the scene after 1887, when Jerry Thomas’ Bar-Tender’s Guide was published (it was the first real cocktail book ever published in the U.S., and gave rise to all sorts of mixology), but before the end of Prohibition. Some of the examples the encyclopedia mentions are the Planter’s Punch and Satan’s Whiskers.”

Tapan elucidates, “The taste of cocktails like Martini changes depending on the method of making it. When the Martini is shaken, the vermouth gets dissolved in the cocktail making it cloudy and less oily; this is caused by the fragments of ice. But when the martini is stirred with a bar-spoon the ice doesn't break and the fragments of ice don't affect the drink, they just dilute and chill the drink. That is the reason the stirred drink are intense in taste as compared to the shaken drinks.”

He adds, “The classic cocktails are the ones whose recipes are age old. The recipe of a classic cocktail is followed all around the world in the same manner as it was created.”

Dinesh also gives a similar explanation about the ‘shaken’ and ‘stirred’ concept.

He adds, “Traditionally cocktails were a mixture of spirits, sugar, water, and bitters.

You can’t go wrong with a classic cocktail, whose recipes are over a century old.”

Rajesh reveals, “Banging ice rapidly around inside a shaking tin is the most turbulent, efficient, and effective manual chilling/dilution technique we drink makers use. Because flavour perception, and sweetness, in particular, is blunted at cooler temperatures, a shaken drink needs to start out significantly sweeter than its stirred equivalent. Shaking also adds texture to a drink, in the form of lots of tiny air bubbles.

That’s a good thing when you’re making a cocktail with ingredients that taste nice when they’re foamy, like egg whites, dairy, and even fruit juice, and not as good when you’re mixing straight liquor with bitters.”

Gender Bias?

Dinesh Babu

Hammer Food & Beverage Business Review

There is a general belief that there are systematic barriers and biases within the hospitality industry affecting women. This is more visible in the bartending profession.

But things are changing. In India Shatbhi Basu is considered as one of the pioneers of bartending, with an experience of over three decades. She has been an inspiration for several females entering this profession.

But what are the reasons for so few

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C OV E R S TO R Y females venturing into this profession?

Mariki believes that male domination in the bartending profession is fast changing.

“Women all over the world are running bar programs and taking the lead in the industry,” she adds.

Gunjan states, “The physical hardships and the mental equilibrium required have been the causes which prevented ladies from joining the industry in the past; but things seem to change as we speak (for the better thankfully).”

Tapan, believes that few females joining the profession was a concept that was prevalent some time ago mainly due to

the mentality of the parents who thought that it would affect their reputation in the society. “But,” he continues, “these days the scenario is different, females are taking interest in this profession and the number of females is increasing in this industry and the good part is they are doing a great job and giving a neck to neck competition to male candidates in the industry.”

Dinesh disclosed that females could enter the profession only after the Supreme Court dismissed a petition calling for a ban on female bartenders. “The law varies across India, almost all states impose restrictions on women working behind a

bar, which had banned women from serving drinks on the grounds that they needed to be protected from the bad behavior of drunken men.

“Today The cocktail world is full of talented female bartenders. And yet both men and women will tell you that, especially in some markets, gender biases are still a problem.”

Rajesh states, “Very few females enrol themselves into the profession, probably because they establish pros and cons in any profession. They need to be head strong and skilful to manage a profession such as mixologist or bartender.” n

Cocktail Recipes City Of Blues (Gin based Cocktail) Gin 55 ml Blue Curacao 10 ml Pineapple Juice 60 ml Lime Juice 15 ml Mint Leaves 5 to 7 sprigs Method - A shaken cocktail which is topped up with ice and tonic water and garnish the same with pineapple slices and m int sprigs.

Aman Bali, Food & Beverage Manager, ITC Windsor

Gin Yoghurt Gin 45 ml Orange blossom tincture 15 ml Greek Yoghurt 10 gms Chili jam 5 gms Lemon juice 10 ml Simple syrup 10 ml Mint leaves 5 nos Cayenne pepper powder 1 teaspoon Method: To make Orange blossom tincture:Soak orange blossom and julienne cut of orange peel without the pith in vodka for a minimum of 72 hours in an airtight container away from direct light in a 1:1:2 of the respective items.

To make the cocktail: 1) Gently tap and drop the mint leaves in a Boston shaker (2) Add the top 6 ingredients in the shaker (3) Shake hard with ice till you see a frost lining on the outset wall of the shaker (4) Double strain the same in a cut wine glass (5) Garnish with a thin layer cayenne pepper powder on half the drink

Envy Kiwi Gin/Vodka 0 ml Fresh Kiwi ½ no Pineapple chunks 10 nos Fresh Basil Leaves 5 to 6 nos Lemon juice 10 ml Simple syrup 10 ml Method: 1) Add the pineapple chunks and muddle (2) Gently tap and drop the basil leaves in a Boston shaker (2) Add rest of the ingredients in the shaker (3) Shake hard till you see a frost lining on the outset wall of the shaker (4) Double strain the same in a cut wine glass (5) Garnish with a thin slice of a dehydrated pineapple Gunjan Pal, Head Mixologist, Sly Stories: Foxtrot & Sly Granny.

Asian Gin &Tonic Jasmine tea infused with gin 60 ml homemade honey water syrup 10ml basil leaves 2 to 3 Top up with tonic water Yuzu juice on pipette Glass : Burgundy glass Dinesh Babu, Director of Beverages, The Westin Pune Koregaon Park

Cavelossim Sling

Figo Bourbon 45 ml Aperol 15 ml Brûléed fresh Fig wedges 4 nos Triple Sec 10 ml Thyme 5 springs Method: 1) Gently tap and drop the mint leaves in a cocktail mixing glass (2) Add the top ingredients (3) Add ice till half of the mixing jar

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(4) Stir till the ingredients mix and cool homogeneously (5) Strain in a rock glass on a cube (6) Garnish with a Brûléed fresh Fig wedges

Palm Feni Lime Juice Cherry liqueur Soda Garnishes: Lime slices & cherries Rajesh Radhakrishnan, Director of Food & Beverage, Radisson Blu Resort Goa

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Delivering Fast Food‌Fast According to an analysis by the Associated Chambers of Commerce and Industry of India (ASSOCHAM), the QSR segment in the restaurant industry is currently growing at a compounded annual growth rate (CAGR) of 25%, and is likely to touch Rs 25,000-crore mark by 2020. This is likely to make several enterprising investors want to enter this segment.

However it is essential for a newcomer to realize that the fast food industry has seen a rise as never before and there are a number of QSRs now all over the country. Ashok Malkani, while outlining the opportunity for new entrepreneurs touches on various aspects that a newcomer must take into consideration.

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T

he food industry, over the last few years, has been flourishing, The Indian restaurant s and food services industry has been growing at a healthy pace mainly due to the increasing incomes despite the slowdown in sectors like manufacturing. The market size of this industry, according to CARE Ratings, stood at Rs. 3.7 trillion in 2018, registering a y-o-y growth of about 10% and a CAGR growth of 8.4% between 2013 and 2018. The Agency expects the restaurant and food service industry to register a growth of about 10.4% CAGR for the next 5 years between 2018 and 2022 to reach Rs 5.5 trillion by 2022. The growth will be supported by long term healthy demand outlook backed by higher disposable income, favorable demographics and rising aspirations of the burgeoning middle class, increasing internet penetration, increasing number of women joining the workforce, increasing focus on health and wellness, technological advancements and growing urbanization.

The most indispensable segment of the food service industry is the quick service restaurants (QSR) sector, which has grown at a fast pace and, according to some reports, expected to become Rs 51,000 crore market by 2021. According to India Food Services Report National Restaurant Association of India (NRAI), the QSR format (followed by most cafes and chains) dominates the restaurant industry and is, currently, valued at Rs 20,400 crore.

The youth, estimated to be about 356 million according to UN reports, being the brand conscious segment of the population,

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BUSINESS

have contributed largely to the dining out culture and it is found that a majority of them prefer QSRs. A study by the NRAI also reports that Quick Service Restaurants (QSRs) and Casual Dine-in formats account for 74% of the total chain market.

Though a large share of the QSR market rests in metros and mini-metros, like Mumbai, Delhi and Bangalore, they are now expanding into smaller cities with smaller formats. QSRs like Subway, McDonalds and Dominos Pizza are spread across various types of cities. Regional chains like Jumbo King Goli Vada Pav, etc stand in close competition to national chains in terms of the number of outlets in their respective regions.

India has observed a significant growth in Quick Service Restaurants (QSR) in the past 10-15 years.

Acco rd i n g to N at i o n a l Res tau ra nt Association of India (NRAI), quick service restaurants like Pizza Hut, Burger King, Goli Wada Pav, Burger Singh, etc have been growing exponentially in the recent times.

The demand for QSRs has prompted several international brands to invest in India. Some of them, in alphabetic order, are: • Auntie Anne’s • Au Bon Pain • Barista Lavazza • Burger King • Carl Jr. • Chilli’s • Dominos Pizza • Dunkin Donuts • Fatburger • Hard Rock Café • KFC • Mad Over Donuts • McDonald’s • Papa John’s • Pizza Hut • Subway

• Taco Bell Some of the India brands are: • Bikanerwala • Café Coffee Day • Cream Center • Faaso’s • Goli Vada Pav • Halkdiram’s • Kailash Parbat • Kamat • Jumboking • Tibbs Frankie • Nirula’s • Smokin Joes The opportunity in the QSR segment in India is believed to be so wide that not only are Indian entrepreneurs keen to invest in it but even international players are expanding their business. The US-based fast food

Major Players Looking at the sales one may note that beverages constitute 18% as product sale and 13% stock keeping units (SKU) Mix, respectively. The contribution of vegetarian food is marginally higher, at an estimated 45% in comparison to 40% for nonvegetarian foods. Dine-in contributes the highest 67% to total QSR sales and is followed by takeaway orders which account for 19% of sales. Home delivery is also picking up.

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chain, Taco Bell, which already has 35 restaurants in India, has signed up a master franchise with the Indian company, Burman Hospitality. It expects to launch more than 25 new outlets through the partnership by the end of this year. Over the next 10 years it plans to open 600 restaurants all over the country.

Formats of QSRs The QSR trend is fast picking up not only in the form of fast food outlets where you could dine-in or order to-go parcel but also as ghost restaurants and food delivery apps. Ghost restaurants are those which have no dining area but only deliver food.

Ghost restaurants only deliver food and do not have a dining area, making their operations nimble and more sustainable.

The food delivery applications are mostly used by students and working class who do not have time to prepare home cooked meal. The demand for pick up counters is also increasing.

The fast pace of growth has many aspiring entrepreneurs desirous of venturing into this segment of the food industry.

But there are several aspects that must be studied. Since it is one of the most out there businesses, it is also marred by stiff competition. With roadside food stalls which play on their low prices to foreign fast-food chains already known for their brand, it can be quite difficult to survive in the business. One thing that has to be borne in mind is that fast food that lives up to its name gains more business than fast food that is actually slow.

Requirements for Starting a QSR To start the business, besides getting the requisite licenses from the authorities, you must study the surroundings of where you want to start the business. In other words, decide on proper locale. The outlet must be placed in a location which has a high footfall of the target audience. Some of the ideal places would be market places or near university campuses or shopping malls.

As far as QSR licenses are concerned, you need to basically get licenses from FSSAI, VAT registration, permission from local Municipal Corporation, fire license and police eating house license. To acquire the necessary licenses, a standard set of norms need to be followed towards food hygiene, health regulations, food safety.

Another aspect is staffing the restaurant. It must be realized that the staff in a QSR has to be always on its toes as there are hundreds of things happening simultaneously. Also, in this format of restaurants there is no actual cooking in the QSR

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BUSINESS kitchen but only assembling or final level of preparation of food.

An unbranded fast food restaurant is believed to need at least 5 to 6 staff members, including chefs. There has also to be necessity to train the staff to handle every position. As there is no specialization of chefs or waiters there must be coordination between the front and back restaurant operations.

You also need to ensure that you get the interiors right. It may be mentioned that the place should be about 450-500 sq. ft. to enable you to build a good kitchen and have a sitting space for customers. You must use your space diligently since most fast food restaurants conduct their operations within a limited space.

While considering the design of a modern limited restaurant kitchen one must know that, in this era of heightened food safety expectations one has to pay heed to quality of cuisine. In these fast moving times, the kitchen must be built with tomorrow in mind.

The interiors of the restaurant should provide not only a tasty palate but also pleasant surroundings. The interiors should provide a memorable dining experience which will make the clients return repeatedly.

In other words, a meal in a restaurant should always be more than just delivering a product on a plate. It should be a total experience from the minute you enter the door to leaving.

Essentials for a Successful QSR To be successful in your venture it is necessary to plan your menu. Normally impulse buying is the order-of-the-day for customers in QSRs. Getting food at a fast pace is what usually attributes to the success of QSRs. They offer ready solutions to hunger or cravings by conveniently being

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Source: Mordor Intelligence

where their audience is. Thus the time frame is short and so the menu has to be planned accordingly. The menu has to be planned by researching the acceptability of different products. Based on this, you have to decide on the cuisine. You must keep the menu as simple to produce as possible. Remember, dishes with the same base ingredients, a combination of same sauces and the least amount of assembly time will enable taste and operations standardization.

Since consistency is of great importance you must finalise the supplier on his caliber rather than the size of his outlet. When the QSR is at a single city level a local supplier is preferable because he not only has the product knowledge but is also more economical. The deciding factor would be how well you can dictate your terms.

Remember being a huge buyer of a small firm is often better than being the small buyer of a big firm.

If you plan to have more than one restaurant or if you are seeking to be a

Hammer Food & Beverage Business Review

franchisee then standardization is essential.

Consistency is the only way of the QSR being a success. If it is a chain, the consistency has to be observed across all outlets.

Dishes with the same base ingredients, a combination of same sauces and the least amount of assembly time will enable taste and operations standardization. One way of achieving standardization is by having a base kitchen, where the food items are semicooked and then to all the outlets in the city for final level preparation and minor finishing.

This is one of the reasons why one finds that quality, quantity and taste remain the same in outlets of McDonalds, Dominos and, India’s very own, Jumbo King. In the case of the former two the menu may be region specific but all outlets in a specific city normally remain the same.

Menu innovation and price are two major considerations for success of a QSR. To keep your restaurant ahead of others, innovations in the food menu are extremely important.

This can be achieved by giving authentic items a new flavour, catchy names or a new way of presentation. McDonalds made their burgers popular in India by giving them an Indian flavour in the form of McAloo Tikki (a burger stuffed with potato patties).

Innovation must take into consideration your targeted audience. Big chains like KFC, McDonald’s, and Dominos, are always introducing new elements in their menu, or rehash their old menu to attract customers.

Price is another way of attracting customers. A combo meal or offering a discount is one of the methods adopted by some QSRs. Restro-pubs are adopting novel methods of attracting customers. ‘Bar Bar Pune’ one of the restro-pubs, has come up 2with an innovative pricing strategy where

Oct-Nov ’19

the customers pay less for more drinks. If the customers order drinks in bulk they have to pay less. The prices of drinks at ‘Bar Stock Exchange’ in Mumbai fluctuate, based on the supply and demand of drinks, much like an actual stock exchange.

Marketing Your QSR The quick growth of QSRs is giving rise to stiff competition. You have to thus venture into both, online as well as offline marketing modes. Today the customers are tech-savvy and like to do research about a restaurant which they would like to visit. Having a website would thus help you acquire more customers, since they would have all the relevant information.

It is believed that online ordering generates about 70% of the total orders. It is, therefore, advisable to integrate with online platforms.

Having an active social media presence also helps. This is an ideal platform for getting your potential customers as well as keeping in touch with the existing ones. Food photos are a great way to let customers see the type of food you have to offer.

Offline marketing would involve taking part in food festivals.

Distributing pamphlets and flyers is another cost effective mode of offline marketing. Listing your QSR on travel guides and search engines is also believed to be beneficial for your business.

Technology Technology is playing crucial role in QSRs all over the globe. This also applies in India. Generation Z and the millennial are now craving and demanding for technology-centric experiences while dining. Both groups expect technology to be a part of their dining experience, even if it is something as basic as free wifi.

The Basic aim of technology in QSR is to improve customer experience and increase operational efficiency. These technologies could said to be evolutionary rather than revolutionary With fast technological developments and the tech savvy crowd it is necessary for the QSRs to adopt future technologies which would help them compete successfully in the market. Some of these technologies are: Voice ordering: Though the concept of voice ordering in QSRs is till at nascent stage in India, it has been in practice for a long time in countries like the US, Canada, etc.

Smart devices like Amazon Echo and Google Home are already revamping the way people used to interact with technology, allowing the users to complete a task by telling the device.

Several restaurants are acknowledging the role that voice technology will play in the coming years and are working to make it more seamless for customers. Among them are well-known chains like Domino’s, KFC, and Pizza Hut. Many of these players have enabled their customers to use in-app voice-activated ordering, while others have integrated with major virtual assistants — such as Cortana, Alexa or Google Assistant - to accomplish that task.

Use of POS: Most of the QSRs are using the Point of Sales (POS) software. Customers now don’t have to stand in long lines because the POS system makes transactions faster. It also makes critical aspects of the business such as sales, payments, and inventory more streamlined. The result, of course, is increased sales and faster ROI. Robotics and artificial intelligence: with robotics being a prime component of an era of automation in different industries, it won’t be shocking to hear that QSR brands will be embracing this technology very soon. n

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Hammer Food & Beverage Business Review

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FEATURE

The Tastes from India’s Streets

By Jhuma Biswas

T

he taste and aroma of India are perhaps most acutely felt on its streets. India’s gastronomic diversity is wonderfully reflected in its awesome variety of street food, many of which deserve their place in the menus of fancy restaurants of five-star hotels and resorts with increasing frequency. Like burger and pizza, they deserve to travel to palates of many countries.

Whether gobbling of puchkas and munching of kathi roll (or both, but not simultaneously please) on Kolkata’s busy late evening s t re ets w i t h c r i m s o n hued skies infused with animated intellectual fervour or enjoying the ethereal aloo tikki of Chandni Chowk in the midst of a shopping trip, or savouring a vadapav while

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strolling by the Arabian Sea in Mumbai, with your friends, lover or yourself, or for that matter sipping a glass of thandai with kachori subzi in the alleys of Varanasi with temple bells creating a perennial music in not only your ears but through all your senses or savouring mouth-watering succulent kebabs at a Dastarkhwan in Lucknow as the twilight slowly descends like a long forgotten ghazal… the street food holds great appeal for most Indians.

Of course, these abovementioned examples only give a fleeting and totally incomplete glimpse of the wonderful c u l i n a r y kaleidoscope of street food in India b u t t h ro u g h t h e m

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I intended to convey(I hope not that unsuccessfully) that for many among us street food is often associated with not only great taste but also wonderful memories.

Myriad Delectable Options Those not much familiar with puchka let me tell you that it is the typical Bengali version of the north Indian golgappe and western India’s pani puri. This tangy-minty, spicy and circular street food is hard to resist not only for the Kolkata crowd.

And jhalmuri is puffed rice with lots of tasty ingredients thrown in, like slices of coriander, coconut, tomato, roasted peanuts, slices of onions, boiled potatoes, sprinkling of green chillies, chanachur, and spiced powder. It is also tangy and spicy like puchka but its tanginess and spiciness are slightly different.

Besides these two, mughlai paratha, aloo chop and chicken and mutton cutlet

Oct-Nov ’19

FEATURE are some of the many other delectable street food options dotting the crowded roads of Kolkata.

However, for many among us, our knowledge or even information about India’s varied repertoire of street food is quite poor to say the least. India’s street food is much more than delicious kathi roll, kebab, puchka, golgappa, chole bhature, aloo tikki, and vadapav.

For example, how many of us have heard of singju from Manipur? It is a delectably spicy salad made with ngari (a Manipuri form of fermented fish), cabbage, lotus stem, onion, banana flower and other vegetables, herbs and chilli. Its vegetarian version is also there, which is mostly partaken by the Manipuri people during religious rituals. The non-vegetarian singju is more popular in Manipur.

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It is pity that its popularity is still confined to Manipur. Those hotels and fancy restaurants in Delhi, Mumbai, Kolkata, Bengaluru and other urban centres which focus on Indian cuisine or are multi-cuisine outlets, can popularise this dish and many other lesser known street food delicacies by holding north-east culinary festival more often than they do.

And then there is Vellayappam from Kerala. This light pancake made with rice and coconut and served with mutton curry can give you an ethereal feel. Or what about idli chilli fry from Pune? Most likely if you

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begin trying it you cannot have enough of it.

It is about time a sincere and concerted effort is made by our food service industry to make the simple and delightful litti choka from Bihar appeal to the tastes of most Indians and also to the foreign tourists coming to India.

Then there is paya soup or lamb trotter soup, which can be easily one of the nonvegetarian highlights of street food of India.

Perhaps the best place to savour it is in the Chatori Gali in Bhopal.

Delhi is not only famous for aloo tikki, golgappa and chole bhature. On the alleys

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FEATURE be savoured in both vegetarian and nonvegetarian versions, like momo and chow mein or burger. Thukpa in India is popular in Sikkim, Nagaland, in the Ladakh region and also in Arunachal Pradesh. Slurping through a bowl of hot thukpa on chilly winters can be a sheer sensory delight.

More Initiatives Needed One of the ways to give pan-India popularity to many of our regional street food options is to host street food festivals of different regions of India in five-star and four-star hotels in India, with increasing frequency.

More of the restaurants focusing on Indian cuisine can also devote one day of the week of Chandni Chowk you would find lentil stuffed deep fried and crisp puris, which are known as bedami puris. These are made with wheat flour and dal. They are generally served with potato curry and carrot pickles.

This dish is not only stomach filling but its taste may induce you to visit Chandni Chowk lanes again and again. This delicacy is found in other parts of north India too but its old Delhi version is very popular.

Not far from Bhopal, you can enjoy pohajalebi in Indore where you can get sweet and salty taste in the same bite. Here poha, which is usually topped with peanuts, tomato and also sometimes with pomegranate seeds, is served with hot jalebi.

It is a pity that not many outside Gujarat and Maharashtra know of dabeli, an evening snack from Gujarat, though we queue outside multinational burger and pizza chains from foreign countries.

According to Wikipedia, it is a sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies, etc. The dish is garnished with pomegranate and roasted peanuts. This snack which originated in 1960s (yes, it is a very new street food of India) from the Kutch region of Gujarat deserves to have pan-India appeal.

The deep fried mirchi vada from Rajasthan’s streets is also no less delightful.

Here big sized green chillies are filled with potato. When in Panjim, Goa don’t forget to try ras omlette. It is a regular omlette served with chicken curry. While at Goa you can also savour the Gadbad Ice Cream, served in a tall glass or in a bowl. Here different ice creams are combined, and this delectable combination is topped with noodles and jelly.

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Some of the popular street food delights of India have come from foreign countries.

In fact, a gastronomic trip through our country would give an apt reflection of our essentially pluralistic and assimilative culture.

One of them of course is momo, which has traversed all the way from Tibet and Nepal to captivate India’s diverse palates.

Now momo is an integral part of the street food culture in India. It comes in steamed and fried versions. The taste of fried chicken momos with red tangy sauce and vegetable soup from a nondescript eatery in INA, located near Delhi Haat, still lingers in my senses after so many years.

The other is our very familiar chow mein that is served frequently in street stalls across urban India. We have Indianised this Chinese dish, like we have Indianised the burgers. In fact, I think burgers served in the streets of Delhi are much more Indian than they are German.

One not so common street food found in India of foreign origin is the thukpa.

This Tibetan noodle soup, which traces its origin to the eastern part of Tibet, can

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focusing on street food of specific Indian regions in their menu.

Our Union and state governments can also feature the vibrant array of street food of India in their tourism advertisements in a more vigorous manner. We have religious tourism, adventure tourism, heritage tourism and many other options of tourism.

It is about time our hospitality industry also introduce more and more innovative culinary tourism packages to integrate the diversified taste and aroma of India with the country's inherent tourism appeal. Our states can also host street food festivals in foreign destinations with more frequency than they are doing now.

To promote Indian street food, tax concessions can be given to those five-star or four-star properties in India which have a restaurant focusing on India’s street food within their facility.

It is high time for our food service and food retail industry and also by our state machinery to promote and market these timeless regional street food delicacies of India with more proactiveness, savviness and imagination. n

Oct-Nov ’19

Third Edition*

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FEATURE

Evolution of the Chef’s Table

By Sharmila Chand

O

nce an exclusive and rare offering for very selected guests, ‘Chef’s Tables’ have evolved and the concept has become increasingly popular to encompass every discerning diner.

We talk to chefs and F&B Heads to understand “Why Chef's Tables are growing in Popularity” and how the concept has evolved over a period of time. We also ask them ‘What works the best for curating Chef’s Tables’? How much do they enjoy working on the concept? Also, what guidelines they suggest to curate a perfect Chef’s Table. Besides the menu, what all goes in creating a perfect show? Read on.

an exclusive Chef’s Table for the expat community in Bengaluru, during a wine dinner at our Italian fine dining restaurant, Alto Vino.

“Our experimental tasting menu explores a broad variety of interesting ingredients, flavours, textures, and culinary techniques.

Yet, truly, these dishes are simply delicious

Embrace the Concept Sudip Misra, Executive Chef, Bengaluru Marriott Hotel Whitefield says, “Chef’s Table is like an exclusive showcase event that presents our patrons with the finest culinary offerings. A Chef’s Table also allows the culinary team to build relationships and bond with the guests along with demonstrating their artistic capabilities through a plate.”

He adds, “Hosting Chef’s tables have encouraged us to create ‘out of the box’ culinary innovations. Embracing this concept with open arms, we at Marriott Whitefield have hosted a number of successful Chef’s Tables over the years and continue to do so for our ongoing food promotions. We recently hosted

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“A Chef’s Table menu should be personal, inventive, experiential and flavourful to ensure the guest is offered a quality and unforgettable experience. A combination of all four of these creates a recipe for a perfect, memorable Chef’s Table” Sudip Misra, Executive Chef, Bengaluru Marriott Hotel Whitefield

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ingredients paired with beautiful wines and exciting cocktails. Sourcing seasonal ingredients and using them in curating menus also plays a vital role in curating authentic yet exquisite menus. We aim to present our guests with an immersive dining experience which is brought to life with the aid of our bespoke audio, lighting, table projections, aromas, and different textures that together create a delightful ambience to make for the perfect show.”

Chef Pramit Konar, Sous Chef, Sheraton Grand Chennai Resort & Spa says, “In my opinion, what truly works for a Chef’s Table is the personalised experience created for the guest. Understanding the needs of the guest is the most important aspect while conceptualising a Chef’s Table.

Location helps in setting the tone for every Chef’s Table.

Interaction plays a vital role in the success of a Chef’s Table as it builds a bond between the guest and the chef.

Table and area setup sets the flow and the atmosphere.

Additionally, an appropriately themed dress code for the staff to go along with the occasion, adds to the presentation.

“The most enjoyable part of this concept is to ensure that the theme is maintained.

We make it happen by using table set-ups, food colour, textures and various other things that brings out the concept. The reason behind the growing popularity of

Oct-Nov ’19

FEATURE

“It is a very exciting concept and lots of ideas get evolved. Chef’s Tables are growing in popularity because it helps display the chef’s passion and creativity in an interactive meal experience” Akshraj Jodha, Executive Chef at ITC Windsor, Bengaluru Chef’s Table is basically its concept. It’s more impactful than a regular buffet or any other form of food service. It is a form where all courses of a meal are presented with a personalised touch for the guest.

“The location of the Chef’s Table decides the flow of food. For example, we can curate

a Chef’s Table at the garden of the hotel, a family style dining exuding a homely vibe with sides and main course dishes being passed amongst the family members.

Another way is to create a space amidst the hustle bustles of a busy kitchen to give the guest a memorable and enlightening experience to witness his food being prepared. So, there is a scope of bringing a lot of originality to the entire process with the best of ingredients.”

Chef Desmon Fernandes, Jr. Sous Chef, Novotel Goa Resort & Spa says, “Chef’s Tables are modern-day culinary events that involve interacting with our valued guests who are keen to get an insight into the theatre of food-making. As chefs it is definitely a rewarding experience to share our culinary experiences, secret cooking techniques, and more with the audience.

Today guests are well travelled across the world and explore unique cuisines and trends from different corners of the globe.

This has brought limelight to the trend of Chef’s Tables.

“To plan a successful Chef’s Table, the chef and his team needs to plan the activity well in advance for the menu, an appropriate space to organise the same, in

“Since a Chef’s Table essentially offers a culinary sojourn into an array of flavours; the chef’s team could experiment with distinct flavours to bring out a unique edge to the dishes where everyone will greatly appreciate a signature menu that is special to the Chef and has an heirloom history that is prepared with some unconventional ingredients” Chef Desmon Fernandes, Jr. Sous Chef, Novotel Goa Resort & Spa addition to the Chef’s dedicated presence.

Even today, if one would have a chef in the family, he/ she would be seen as the centre

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FEATURE of attention in family get-togethers giving out recipes, twists to the menu and sharing their gastronomical experiences. We have been hosting Chef’s Table at our hotel in the past with culinary influencers who have reviewed our gastronomy and interacted with our chefs. It’s always a pleasure to bring our chef’s team to the forefront to interact with our guests.” “ To c u rate t h e m e n u w i t h f res h l y sourced, local and seasonal ingredients is the best way to bring out a delicious yet perfectly balanced menu. It would assist to get a preference from the attendees on the kind of dishes that they would like to taste and see, if there isn’t an existing theme already. Since a Chef’s Table essentially offers a culinary sojourn into an array of flavours; the chef’s team could experiment with distinct flavours to bring out a unique edge to the dishes. Lastly, everyone will greatly appreciate a signature menu that is special to the Chef and has an heirloom history that is prepared with some unconventional ingredients.”

“To ensure success with a Chef’s Table, it is important that the entire activity is well planned beforehand to avoid a hustled scenario. An authentic Chef’s table is one that is nearest to the Chef’s working station in the kitchen so that the viewers have the benefit to be engrossed in the live culinary action. A pairing with wines or beverages also works well to brighten up the ambience. The most important element of a Chef’s Table is the Chef himself who must be prepared to engage his audience with some fun conversations and delightful inputs.”

Akshraj Jodha, Executive Chef at ITC Windsor, Bengaluru says, “The concept of Chef’s Table is very close to my heart as not only do I conceptualise the food but in some cases I even make my own platters and the food that revolves around that”.

He further adds, “Once I did an exclusive

to him, what works the best for curating Chef’s Table is the use of indigenous and local ingredients that are not very well known. This helps build a story around a dish and the chefs can communicate the same to the guests. He smiles and says, “Yes, it is a very exciting concept and lots of ideas get evolved. Chef’s Tables are growing in popularity because it helps display the chef’s passion and creativity in an interactive meal experience.”

“The reason behind the growing popularity of Chef’s Table is basically its concept. It’s more impactful than a regular buffet or any other form of food service. It is a form where all courses of a meal are presented with a personalized touch for the guest” Chef Pramit Konar, Sous Chef, Sheraton Grand Chennai Resort & Spa Chef’s Table for the Royal Family of Jodhpur which was widely appreciated. I have also done an exclusive Chef’s Table for Maharaja Mysore Chamaraja Krishnadatta Yaduveer Wadiyar at ITC Windsor which was very well received. I can’t forget the occasion when I did a Chef’s Table for the Chief of Navy Admiral RK Dowan and his family and the Chief presented me with a very beautiful souvenir as a gesture.”

Chef Jodha is elated while preparing for his upcoming Chef’s table for Chaîne des Rôtisseurs themed around All That Glitters, where the menu will present an elevated dining experience for the guests. According

Curating a Perfect Balanced Menu for Chef’s Table Akshraj Jodha, Executive Chef at ITC Windsor, Bengaluru • Know your customer • Implement locally grown ingredients in the dishes and use them strongly as the talking point • Ensure colour, consistency and ingredients are not repeated • Create an interesting narrative around what you are serving • The profile and the image of the Chef. He should be somehow associated with what he is serving.

For example, I do Royal food as my name and background compliments the food which is being served • Have engaging stories around the cuisine. Example, if I am serving Junglee Maans, adding a generous touch of personal stories, history and anecdotes creates the right combination to capture the attention • Other important aspect is the serve ware; it should complement the food.

Chef Pramit Konar, Sous Chef, Sheraton Grand Chennai Resort & Spa • There are a lot of factors to be considered, but personally, the top four for me would be: • Introduce seasonally available ingredients • Create a brief story behind every dish • Understand the needs of national and international guests and cater to their demands • Introduce a little bit of drama or gimmick with originality while serving the courses.

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AGRI

Berry

Teeming with Health

By Jhuma Biswas

C

ranberries can be described as a group of evergreen dwarf shrubs or trailing vines, going up to 2 metres in length. Their height ranges between 5 to 20 centimetres. They belong to the subgenus Oxycoccus of the genus Vaccinium. These shrubs have slender stems and evergreen leaves, and they do bear edible and delicious fruits. The fruits of the shrub or vine are also known as cranberry.

The fruit is initially light green in colour and it becomes red when ripe. The cranberry fruit is a berry. The cranberries are characterised by their acidic taste, which becomes apparent despite their sweetness.

The US is the largest producer of cranberries in the world, followed by Canada, Chile, Belarus and Azerbaijan respectively. During 2017, according to FAOSTAT, 97 percent of the global production of cranberries was accounted by the US, Canada and Chile only. Among the US states, Wisconsin is the leading producer of cranberries, accounting 65 percent of the country’s annual cranberry production.

Quebec in Canada is another major producer of cranberry in the continent of North America.

Cranberries are also used as a major commercial crop in Massachusetts, New Jersey, Oregon, Washington in the US and in some Canadian provinces such as British Columbia, New Brunswick, Ontario, Nova Scotia, Prince Edward Island, and Newfoundland.

The cranberries are native to North A m e r i ca . I n N o rt h A m e r i ca , n at i ve Americans were the first to discover the

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edible use of cranberries. They mixed mashed cranberries with deer meat to make a dish called pemmicana. They also used the cranberry for medical purposes.

They used cranberry in poultices to bring out the poison from arrow wounds.

But despite its several applications, strangely, until the 19th century, cranberries weren’t farmed on a large scale. According to a website, in 1816, the first recorded yield of cranberries was harvested in Massachusetts, the US. Presently in North America, more than 100 varieties of cranberries grow. By 1820s cranberries were being shipped to Europe.

The Cranberry Marketing Committee (CMC) USA is focused on promoting the use and consumption of cranberries worldwide.

Cultivation Factors A s p e c i a l co m b i n at i o n of fa cto rs i s needed for the growth of cranberries.

Acid peat soil and adequate supply of fresh water are needed for the cultivation of cranberries, along with a growing season that ranges from April to November.

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Generally, cranberries are harvested from mid-September through mid-November.

They grow on bogs or marshes. These bogs or marshes are also known as beds.

Cranberries grow in low-lying vines in bogs or marshes layered with sand, peat, gravel and clay. For harvesting cranberries, the beds or bogs or marshes need to be flooded with six to eight inches (15 to 20 centimeters) of water above the vines.

In the initial days of cultivation of cranberry, cranberry beds were constructed in wetlands. But these days, cranberry beds are developed in upland areas having a shallow water table.

Culinary Applications Cranberry is subjected to various culinary applications. Cranberries can be had raw or as dried and sweetened. Cranberry juice is a very popular usage of this delicious fruit.

For reducing its innate tartness, cranberry juice is often sweetened or blended with other fruit juices. Cranberries are also processed as cranberry jam.

Cranberry sauce or cranberry jelly is also delicious. At Christmas dinner in the UK, cranberry sauce is traditionally accompanied with turkey. In Europe, the cranberry sauce or jelly is typically slightly sour-tasting, whereas in North America it is sweeter. Cranberries are also used in health bars. Cranberries have applications in many cocktails, which include Cosmopolitan, and also in mocktails.

Cranberry is also used in muffins, scones, cakes and breads. Cranberry muffins can be an uncommon and delightful addition to a bakery’s repertoire in India’s

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AGRI bakery and confectionery industry as could be cranberry scones, cranberry cakes and cranberry breads. In fact, cranberries are extensively used in desserts. Cranberries can also play their role in adding value to cookies and salads.

Health Benefits of Cranberries Cranberries, due to their high nutrient and antioxidant content, are often referred to as superfood. They are spruced with several health benefits. Half a cup of cranberries contains only 25 calories. There is evidence which indicates that the polyphenols contained in cranberries may reduce the risk of cardiovascular disease. “Cranberries are good for the heart. They are rich in the types of polyphenols associated with a reduced risk of heart disease, diabetes, and stroke. Moreover, cranberries are low in sodium and a good source of dietary fiber,” noted Cranberry Marketing Committee from the US. Cranberries contain negligible amount of fat.

Cranberries are rich in nutrients like Vitamin C, fibre and Vitamin E. Vitamin C is a powerful antioxidant, which blocks some of the damage caused by free radicals. It also facilitates in boosting immunity and building up resistance against infectious

Oct-Nov ’19

diseases. In old times sailors used to carry cranberries to prevent scurvy.

“Intake of high fibers in high amounts significantly reduces the risk of coronary heart diseases, stroke, hypertension, diabetes, obesity, and some intestinal diseases. It also helps to reduce blood pressure and cholesterol levels, improve insulin sensitivity, and enhance weight loss for obese individuals,” informed Cranberry Marketing Committee.

Vitamin E due to its antioxidant nature helps in preventing or delaying chronic diseases related to free radicals.

The cranberries are spruced with a wide

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array of phytonutrients, which are naturally derived plant compounds. They can prevent a number of health problems.

Cranberries contain flavonoids and other natural compounds that promote good health. Cranberry juice contains a high amount of salicylic acid which can help reduce swelling, prevent blood clots.

The cranberry juice also has calcium, m a g n e s i u m , p h o s p h o r u s , i ro n , z i n c, potassium, and sodium. “Cranberries are rich in antioxidants with an Oxygen Radical Absorbance Capacity (ORAC) score of 9,584 units per 100 gm,” informed Cranberry Marketing Committee.

This wonder fruit can prevent stomach disorders and diabetes also. Cranberries can also help in preventing development of cavities in teeth.

It is about time our food service industry makes more proactive usage of cranberries with its myriad health benefits in its menu, than it is doing now. The increasing numbers of health conscious consumers in India wouldn’t mind greater infusion of this delicious fruit in their dishes, wherever it is feasible. Especially, greater usage of cranberries can bring in more market potential for a great many bakeries in the country. n

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PROFILE

Striking the Right Chord!

Ganesh Rao, Chef Entrepreneur, GRS Hospitality Searock Coastal Cookhouse

By Sharmila Chand

There are very few people who can say they changed the dynamics of food in a city, and Chef Ganesh Rao is one of them. Chef Ganesh Rao graduated from IHM Bangalore and with his passion for food he went straight to his Father’s Restaurant Searock Cookhouse.

He worked there for five years and wanted to bring something more than what was being served in Bangalore during 90’s.

Chef Ganesh went back to his roots, to his village in Mangalore to his grandmother.

He learned and specialised in Manglorean cuisine to bring back with him a new concept to the menu. After his success with Searock Cookhouse, Chef Ganesh Rao launched Sea Route in 2010, an extension for Searock Cookhouse. Under his leadership at the helm of affairs, Searock Cookhouse has opening its doors to Delhi to serve authentic coastal cuisine.

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First and foremost, tell us the USP of your brand?

Northern part of India who come to try our cuisines in Bangalore.

Ours is an Authentic South Indian Veg and Non Veg cuisine brand specializing in Mangalorean , Kerala, Tamil Nadu and Andhra Cuisines. Searock is 35 years old time tested brand and the first restaurant in Bangalore to serve Mangalorean Cuisine.

As a veteran in the hospitality industry, please comment on how the food (cuisine) trend has changed over a period of time?

Please spell out some key challenges in opening a new restaurant?

Location is the first challenge, getting the right size of floor space is the next, rentals works in line, then comes the fitment cost and time, followed by getting good agencies to carry out the work in budget and time, not to forget that they need to understand the concept and time frame, then comes the pre launch work. Depending on the state we are in the licensing comes into action, then hiring the right team. The most important is to understand what the market needs and to make sure you fit into the segment.

Well, it’s a Bell Curve, what goes up has to come down. We saw the authentic cuisines being taken over with new food habits of the world, then came Fusion, which was accepted with open arms and people enjoyed it. Now slow food movement has taken over with authentic cuisines going back to fashion, the way they are cooked.

What has helped you the most in image building of your brand?

Cuisine - Staying true to the regional cuisine with authenticity being our forte.

With my father’s vision and our continuous effort to get more of the authentic food on to the table and patrons enjoying our food and coming back for more, has been our greatest strength.

What would you like to say on the current restaurant business scenario in Delhi, Mumbai & Bangalore?

What do you enjoy most about being in this business?

Eating out is now big in metros; spending power is growing along with the new formats which are easily available for the diners. When we did research of Delhi market we realized that the time is ripe for the region to understand and savour our kind of offering. I get a lot of people from

I enjoy everything - being with the team, guests and working with my purveyors who supply me the best of the ingredients. I source coconuts from a coastal village of Mangalore as they have a better flesh and juice content and it is very satisfying and enjoyable.

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Oct-Nov ’19

PROFILE What do you dislike the most?

Well, when I don’t get the best produce and I have to look for alternatives at a short time.

If you could change one thing about your position or business, what would it be?

Food, food, and food, that’s it, to be honest, nothing else. I enjoy being in this high pressure and pleasure work because I only understand food and beverage.

What kind of pressures have you encountered at work?

Getting the best, fresh, quality produce is my biggest pressure at work, next would be the right manpower.

How important is it to have good interiors in the restaurant? How much significance you give to the décor and ambience of the place as compared to the food?

Very important, we give equal importance to the ambience as much as food, food has to be eaten with your eyes first, then aroma which is enhanced with the right ambience and vibes of the place.

Oct-Nov ’19

What are the top 3 traits or skills you look for in your Head - Food & Beverage Manager?

Managers have to be People friendly.

They should know about the cuisine or be able to learn it quickly and train, guide their team and motivate them so that they stay happy working.

Can you suggest any tips or insights to strengthen your team?

We strongly believe in empowering our

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team with everyday briefing with regular tasting of the dishes, importance of hygiene, good ethics at work and work life balance for their overall growth.

What are your future plans to expand your brand?

After strengthening our position in Delhi, we would definitely like to spread our wings up North. We have been getting lots of enquires for Franchisee and partnership business; we are working towards that goal. n

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RESTAURANT

Monkey Bar

Indigenous Favourites with a Spin!

By Sharmila Chand

I

t’s fun, it’s quirky, it’s inspired by pubs the world over, yet, unabashedly Indian.

Monkey Bar, India’s first and one of the most favourite gastropub - part of the Olive group of restaurants, opened in the heart of South Delhi’s Vasant Kunj in 2013 with its promise to offer an exclusive ‘out of the ordinary’ dining experience. It stood firm on its USP - Indian avatar of the Gastropub with its own unique spin on the internationally popular concept- with the essence of a pub and is backed by excellent food and service, at accessible prices.

Housed in a spectacular 50 feet high glass pyramid built using a mix of steel tubes and reflective glass, Monkey Bar’s interiors evoke the feeling of being in a fun space. It’s a personification of juxtapositions; exposed brick walls, soft wood floors, booths, mismatched lights and fixtures are just some of the elements that come together in this space to create a cohesive whole.

The space is welcoming, intimate and

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quite effortlessly dramatic. Long solid wood bar counter, edgy in-built bar stools, opaque glass, concrete tables, fun posters and wall hangings and loads of greenery give the space a distinctly 'comfy' feel, without ever seeming over-designed. This 3,500 square feet space, spanning two levels, reflects an urban chic vibe. A long bar, with the tree trunk counter top, is the first sight that greets a guest. Raised areas like the bar, the stage and restaurant area with long booth seats on a mezzanine demarcate zones successfully while providing visual interest and connect with varied levels. In a way, the interior design of this gastropub is in absolute consonance with the architecture of its shell creating just the right vibe of an unmistakably ‘laidback’ space.

Food & Drinks The menu is in sync with its concept ie ‘rethinking pub food with firm Indian roots’, wholesome, affordable and enhanced with

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unique twists and tweaks. From regional Indian inspired small plates, to international pub grub, from burgers and pizza to a selection of signature cocktails - Monkey Bar’s offering includes Goan Chorizo Pao, Iranian Berry Pulao, traditional Coorg Pandi Curry, a wide selection of stuffed Kulchas, Tibetan Thukpa, Samosa Chaat, Kasundi Chicken kebab, Kundapur Chicken Ghee Roast stuffed baos, Naga Pork and more. With a variety of great burger and International pub grub, the menu is not only inclusive, but also caters to the palate of the uninitiated and the gourmand alike.

The bar at Monkey Bar keeps abreast with trendy and affordable yet fabulous tasting cocktails. You can expect some super refreshing fruit cocktails like the signature Mangaa, Copper Monkey along with a selection of new cocktails – Peena Colada, Rasam Mary, Mobar Mace, and Imli Sour. It’s a whole new spin where innovation, freshness and Indian ingredients and flavours are firmly

Oct-Nov ’19

RESTAURANT

Ÿ Ÿ Ÿ Ÿ

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at the forefront.

Signature Dishes Veg Dishes Indian Odyssey Platter- One of the new dishes on the menu and a perfect accompaniment to cocktails when you are out with a large group of friends. Taking inspiration from the traditional Mediterranean platter, here it is taken to the next level with Bengali style Bainganbhortadip (answer to Babaganoush), a fresh pumpkin hummus, bonda (replaces the traditional falafel and is an interesting mix of North Indian style offering using south Indian ingredients) with a side of pickled shalgamor turnip and carrots and some Kalimpong Cheese. There is Mangalorean Kori Roti, fryums, Gujarati fafda to scoop up the different dips. Literally, India on a platter.

‘Nacho Nacho’ - again a unique take on the Nachos and salsa idea but here it comes with the traditional cheese sauce, refried beans, Pico De Gallo and the surprise elements of a traditional Tamilian tomato pachhdi and a drizzle of honey kasundi to give it an unusual yet familiar taste.

Samosa Chaat- Mini samosas stuffed with curried potato and green peas served with chutney and a rather interesting khatti dal.

Onion Cheese kulcha- Caramelised onion and Kalimpong cheese stuffed kulcha served with a green chili chutney and white butter.

Paneer and Tarkari Shashlik Paneer - peppers, onions, tomato and sweet potatoes in a chilli-garlic marinade and finished in a tandoor; served with mint-coriander chutney.

Non-Veg Dishes Meen Pollichatu – An interesting version of a Kerala Toddy Shop

“I feel Monkey Bar’s USP is its emphasis on fresh, innovative, and affordable food in a cool atmosphere.

The food here is inspired by pubs around the world, and yet it is unabashedly Indian. I think this is the secret behind its huge success and popularity” Chef Dheeraj Varma, Head Chef at Monkey Bar

Oct-Nov ’19

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RESTAURANT

Tete-a-Tete with Chef Dheeraj Varma

style fish preparation paired with Lemon coriander kappa. Mashed tapioca which is traditionally eaten with fish in Kerala homes.

Naga Pork- Pork Belly cooked in a North Eastern style with an all-time favourite Naga chili- fiery, hot and very delicious.

Malabari Mutton Kulcha- Mutton minced stuffed kulcha served with coconut chutney and white butter.

Kasundi Chicken- Chicken with yellow chilli, honey and kasundi mustard; served with mint-coriander chutney.

Lasooni Prawn- Jumbo prawn in mustard and garlic marinade; served with soy-honeybutter and prawn cracker.

Desserts and Drinks The new drinks menu is exciting with a set of exotic and unique Indian spices and ingredients including javitri infused in vodka, Rhododendron syrup made with the rather uncommon flower found in Himachal Pradesh, curry leaf powder, lime murabba and lots more to stir a flavour storm in the cocktail offering.

Peena Colada- white rum based cocktail made with Indian dessert Rabri and the little known Badam Shirin sharbat. Bartenders have tried to give an Indian twist to the original Pina Colada by adding Indian home –made rabri combining it with the white rum and Badam Shirin Sharbat. It’s a fun and sweet cocktail.

Rasam Mary- vodka-based cocktail made with south Indian Tomato Pepper Rasam with curry leaf powder and lemon salt rim.

Mobar Mace- Indian spice Javitri (mace) is infused in vodka and mixed with sweet, sour mix and tonic.

Imli Sour- An interesting take on the traditional whiskey sour – this cocktail uses the traditional Adrak Imli Sauth Chutney to bring out a rather interesting interpretation of a classic drink.

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Chef Dheeraj Varma is the Head Chef at Monkey Bar, overseeing the brand’s F&B operations across Delhi, Mumbai, Bangalore and Kolkata. He along with Chef Partner Manu Chandra, have created the new menu for Monkey Bar across cities. Chef Dheeraj joined Monkey Bar in May 2018 and has since been involved with creating great dishes for seasonal and promotional menus, be it the Next Stop Kolkata – street food promotion or Cricket Specials Menu.

Dheeraj started his culinary journey with The Oberoi Group of Hotels. He had the opportunity to travel across the world when he joined Costa Cruises exploring not only new countries but new cuisines too. In 2012 he moved to Boston, USA to train with Celebrity Chef Todd English. Subsequently he opened Chef Todd English’s first restaurant in the Middle East - FIGs in Kuwait.

An ardent admirer of Chef Manu Chandra’s culinary philosophy coupled with his deep interest in reviving regional cuisine, Chef Dheeraj was keen to join his team. In 2018 he got the opportunity to head Monkey Bar’s kitchens which he happily accepted as he felt it would not only be a challenging one but also one that would allow him to explore India’s culinary diversity.

Chef Dheeraj has been keen to delve deep into the fascinating culinary landscape of the country and bring to the discerning diners of Monkey Bar – a new fun, offering.

Define Yourself?

A constant learner! I am always exploring opportunities to learn something new and my source of inspiration comes from the most unexpected quarters!

Food Philosophy?

My philosophy on food is simple- to make great tasting food! There is no greater joy than watching someone relish the taste of a dish you have created. So, whether its inspiration comes from a home chef’s secret recipe, or a traditional regional dish or even a toddy shop in Kerala – the idea is to use quality ingredients available locally and create a dish with depth of flavour and taste.

Favourite Cuisine?

I enjoy eating home cooked food and my second favourite is Japanese Cuisine.

Idol?

Chef Vivek Singh, the man behind Cinnamon Club in London Tomesh Collin- Tom Collins reimaged with an Indian touch– this gin based cocktail uses a house- made Lime Murabba topped with tonic.

Piped Piper- Jeera infused whiskey cocktail with a touch of cinnamon and topped ginger ale.

Sip Me Tender- A white rum-based

Hammer Food & Beverage Business Review

Fav Spice?

Black pepper

Hot Selling Dish?

Curry leaf pepper chicken

Lessons learnt in the kitchen?

I have always been a bit of a rebel since I like to do things my way. But the lesson I have learnt in the kitchen is to observe and watch your seniors as we have a lot to learn from their wisdom and experience

Passionate about?

Exploring new flavours!

Last meal on earth, what would you choose?

I wish to eat my last meal on earth with my wife Neha and our son Zidane.

Everything tastes better when you eat in the company of your loved ones! cocktail with tender coconut and the hugely popular and very Indian Anardana Churan.

Round off your meal with ‘Masala Chai Eton Mess‘, which is an exclusive take on the British classic with an Indian spin. Do not miss the desserts - Chianti cream, berry chilli compote, meringue shards, raspberries and pistachios topped with masala chai dust. n

Oct-Nov ’19

INTERVIEW

Divisive and Innovative Kazi Abdul Wahab, Food & Beverage Manager at Radisson Mumbai Andheri MIDC After completing his education from Atharva College of Hotel Management and Catering Technology in 2008, Kazi Abdul Wahab joined The Oberoi, Mumbai as Trainee. He later worked with major hotels like Le Royal Meridien and Hilton, before joining Radisson Mumbai as Food & Beverage Manager at Andheri MIDC. He is competent, diligent & extremely efficient hospitality professional having over 10 years of extensive operational and sales work experience. In an interview with FBR he shared his experience about himself and the industry…

What are your objectives being a Food & Beverage Manager?

What are the job functions you enjoy the most?

property and are doing our bit as far as possible.

Being a Food & Beverage Manager my prime objectives are to forecast, plan and control the food and beverage related concerns for the hotel, and achieve the departmental KPI. Managing the department within the budget and achieve GSI more than the targeted goal, groom future leaders within the team and keep the colleagues motivated as I feel my team is my greatest asset and strength.

Bringing smile on a guest’s face and making them feel pampered and royal is the biggest joy for a culinary professional.

Who are your ideals in your career progression?

What kind of foodservice areas you are handling in your property?

I handle various F&B outlets and meeting place in the hotel. We have Gallery Café, our all day dining multi cuisine buffet restaurant, and a North West frontier cuisine specialty – Qebab Quisine restaurant, Beans and Crème a deli shop located in the lobby, 3 meeting place and a poolside.

What kind of pressures you encountered in handling your area of operations?

Major concern is to get the right workforce and to retain them.

How you manage an effective team work?

We do various activities to motivate and manage an effective team by meeting them regularly to understand their challenges to deliver the best, provide the solution, put to test and analyze the results. We do team gathering to understand each other, have food festivals and activities for associates.

How you manage and ensure customer relation in your property?

We have a very strong process which is visible in our guest satisfaction index. I and my team meet each and every guest during the breakfast and we not only take the feedback for the breakfast and food but of any inconvenience he faced or his entire experience in the hotel. Post guest comments or feedback, the points raised are cascaded to concerned team members and the issue is solved before the guest has checked out.

What kind of changes you foresee in the coming years in F&B Manager job functions?

How you see further evolution in the foodservice industry?

Since the guest is now well informed it is a challenge to advice them with right kind of food, which is healthy, free from any concerned allergies and right nutrition.

As a corporate initiative by Radisson Group designed by our Corporate Chef Rakesh Sethi, we have introduced a concept of “GharkaSwad” – Eat Right, Eat Light, Eat Local, and Eat Fresh, to take care of a business traveler’s food requirement.

There is a general consensus of going eco-friendly and using sustainable products to a great extent. Using fresh produce, locally sourced from farmers and villagers without harming the environment is a major trend. At Radisson Group, we have pledged to completely eradicate the use of plastic water bottles and use glass bottles in meetings, rooms and restaurants. We are trying to become a low carbon footprint

Oct-Nov ’19

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I h ave 3 i d e a l s i n m y p rofess i o n whose principles I try to adapt. To start with is Mehttab Siddique, CEO of GHV Hospitality Ltd who has always shown trust and supported me to do major task / assignments even at a young age and with less experience. He always guided me on few critical decisions not only professionally but personally. Anurag Bhatnagar, Market VP North India, Bhutan & Nepal who was my mentor during my M.T program with Starwood’s. He ensures each Management trainees are developed and groomed to be the future leaders. His mantras still help me in daily operations. Rajiv Kapoor, General Manager of Fairmount Jaipur made me feel that age doesn’t matter to be in the group of upper management in hotels it’s all about the attitude and knowledge you carry which had helped me to become F&B manager at the age of 30 years.

How you see yourself placed after 10 years?

I would definitely be in hospitality industry. I would not quote any position as I don’t work for position. I would like to share my knowledge and experience with under privileged potential talented people who are unable to afford hotel management fees and form a non-profit organization for the same.

Any specific ambitions in life?

My ambition in life is to be in a respectful person and be a great leader who is able to inspire and influence the youth.

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Theme CONCEPT

Food Service with Theme

By Jhuma Biswas

O

ver the years, with deeper penetration of affluence, better lifestyle and more exposure across societies, people’s expectations from eating out have undergone a significant evolution. Nowadays restaurants are not only expected to be places to have great or good food in a nice ambience, with prompt service to back up.

Many discerning guests are now expecting an eating out experience in a restaurant or in a café to be a part of their cherished future memories. Sections of the discerning guests have also become more experimental and hence are seeking innovative dimensions in their eating out experiences.

We can see that one of the supply side responses to these growing guests’ expectations and/or their demand towards experimental approach in the food service industry is the presence of a good many number of themed restaurants and cafes. This trend is not only true for many developed western countries, but also for post-modern urban India.

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One can also successfully argue that theme restaurants and theme cafes were launched first and then their demand was created in the market. But whatever may be the reason there is no denying the fact that there has been an impressive growth of theme restaurants and cafes in India’s postmodern food service industry, during the last decade or so.

Fascinating Ideas Here we have attempted to briefly discuss about some of the fascinating theme restaurants and cafes of India, which may inspire many aspiring or operational food service players to dwell into this area. Take the case of The Black Pearl in Bengaluru. This restaurant is built like a pirate ship with pirate props like mannequins of pirates, masks, etc. all over to take you deep into the thrill inspiring world of pirates, which were and are part of many a children’s growing up years.

The ambience of this restaurant can not only be loved by the kids but may also ignite the

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latent childhood among many of us adults, especially among those who have grown up reading stories of pirates.

Then take the case of ‘Toilet Café’ in Ahmedabad where you dine while seating on a toilet seat! The initiative is created with the purpose of giving an impetus to sanitation awareness and to eradicate the menace of open defecation from our society. Here desserts and all kinds of beverages are served in utensils which look like small commodes.

Inspiring quotes on sanitation and cleanliness are there on the walls of this café. Here if you want to use a real toilet, instead of paying you get paid between Rs.2-5. The café transforms human waste into biogas fuel. This toiletthemed café cum toilet garden was founded

by Jayesh Patel in 2010.

If you are in Hyderabad for a visit, do not miss a date with the Taste of Darkness.

This unique restaurant gives a gastronomic experience which is seldom imagined. Here you dine in complete darkness. No gadget which can emit light is allowed inside the

Oct-Nov ’19

restaurant. At the restaurant you enjoy food with only the taste buds and aroma as your reference points. While dining here one also realises the priceless value of sight even more. You also come out feeling much more empathy for the visually impaired. Many visually impaired people are being employed here.

Gufha in Bengaluru simulates a cave. Here you can get the feel of dining in a cave while being in the heart of IT city.

The Gufha restaurant housed within The President Hotel, Jayanagar, Bengaluru, serves North-west frontier cuisines in cave theme setting. The restaurant staff’s dress also adds to the theme.

Ciclo Cafe, perhaps India's first cycling cafe, is located in Chennai. It is a hub for cycling enthusiasts. The café provides facilities for sales and service of premium bicycles, offers bicycle related merchandise and accessories, expert advice on cycling and customised cycle rides – all accompanied with classy hospitality in the form of premium F&B services with international cuisines.

Here cycles of different brands and eras are exhibited as part of the ambience and décor. One can say that a visit to this café can take many of us down the memory lane when cycle was an integral part of our childhood or early youth lifestyles.

If you want to get the feel of being in a spaceship while dining, visit the UFO Revolving Restaurant in Mumbai where the revolving restaurant with its ambience heightened by blue light and predominantly white decor induces you the feel of being heading in the outer space in a spaceship.

Then take the case of The Junkyard Café. There are two The Junkyard Cafes, one located in the heart of Delhi, in Connaught Place and another in Saket, New Delhi. An enterprise of Big Fish Ventures founded by Umang Tiwari, The Junkyard Cafés’s interiors are being developed from recycled and junk materials.

If you are a film lover, you are unlikely to miss the chance to feel the spirit of Indian cinema at 70 mm - a Bollywood theme

Oct-Nov ’19

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Theme CONCEPT

restaurant. The restaurant’s inspiring décor speaks volumes about the evolution of Bollywood from one decade to another. The view of Husain Sagar Lake adds to the charm of dining here.

Execution is the Key These comprise only a miniscule sample of the many theme-based restaurants and cafes operating in India’s food service industry at present. However, in a theme-based restaurant or café just conceiving a very creative theme is only one fourth of the job done at best. The challenge lies in execution of that theme. A couple of years ago, this writer also visited some theme restaurants in Delhi. They had exciting themes but in most of the cases execution was lacking and thus the desired effect was not coming.

For example, in a cartoon-themed restaurant, I do not think simply hanging posters and photographs of famous cartoon characters would sufficiently impress the crowd. There should also be a movie screen in this type of restaurant playing movies featuring all time favourite cartoon characters; the staff should be dressed like cartoon characters (like Tintin, Asterix, etc.).

Moreover, there should be concessional rates for favourite food items of kids like ice-cream, chocolate, etc.

Similarly, a Bollywood-themed restaurant should not only have posters of famous old and new films, and photographs of famous Bollywood actors and actresses from different eras, it should not only play famous Bollywood numbers at the restaurant during its working hours, but should also show 3-4 Bollywood movies in a day, from different eras and genres.

The price of watching the movie should be included in the price of the food and beverages that the guest/s would order at

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the restaurant concerned. Yes, I know most of the guests would not watch the full movie but they would like the experience. For some of the guests, old iconic movies can help them take a fond trip through the memory lane. And those guests who would watch the full movie are likely to order more food and drinks! At the same time, some Bollywood stars can be invited at the restaurant on one or two days a month. On such days, the cost of food & beverages could be significantly raised in the restaurant to cover the cost of celebrity appearance.

And the adventurous and creative restaurateurs and café owners should remember that however creative the theme of their outlet may be, if their food and service are not good enough, their enterprise has little chance to succeed in the long-run.

Creating Theme out of Personality One of the interesting developments that we are witnessing to get matured in the fast evolving India’ food service business, and which has immense potential to develop as a full-fledged trend in the industry in the near future, is the reality of personality-based restaurants. It can be construed as one of the extensions of theme restaurants.

It is not easy to define a personalitybased restaurant, but here I would like to make an attempt towards a rough description. Personality-based restaurant can be construed as a restaurant where the market image and/or work and/or memorabilia associated with a renowned person (who can come from different walks of life) are being showcased in the ambience and décor of the given restaurant to generate interest among the consumers in general and among the renowned person’s fan following in particular.

Succinctly, in a personality-based restaurant, the ambience and décor should reflect the market image or work or

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memorable events and/or items or all of them together associated with a given personality. Ideally, the market image and/or work and/or memorabilia of a renowned person in a personality-based restaurant should not only be reflected in the ambience and décor of the restaurant, but also in its menu, in its live performances if any, and in other facets of the given restaurant, if possible. In the personalitybased restaurants, the central theme is the personality of the renowned person who could be a celebrity too.

Garam Dharam restaurant chain brand, another initiative of the Big Fish Ventures, is an example of this exercise. The idea of this restaurant chain brand with outlets simulating an opulent dhaba like ambience is inspired by the renowned Bollywood star of yesteryears, Dharmendra, who was splendid at action roles and also good at loud comedies. He went on to gain enduring nationwide popularity.

He is still popular across several generations, and his enduring popularity has been explored to develop this restaurant chain brand. Garam Dharam outlets have presence in Connaught Place and Rajouri Garden in New Delhi, and in Murthal, Haryana.

I had visited the Connaught Place outlet of Garam Dharam sometime back. The casual dining outlet in Connaught Place with its rustic ambience effectively masqueraded as an opulent dhaba, with images of Dharmendra adorning the apparently rough brick walls. Movie posters and dialogues and records of popular movies of Dharmendra were seen as part of the décor, as was the replica of the famous Sholay motorbike with side car. I am sure the ambience hasn’t changed much in the Connaught Place outlet of Garam Dharam since then, for it is indeed a winning ambience, which exudes Dharmendra’s projected on screen personality well.

Oct-Nov ’19

Theme CONCEPT The rustic and down-to-earth ambience of Garam Dharam outlets reflects the projected image of Dharmendra in most of his films.

The cuisine at Garam Dharam, as expected, is highly focused on north Indian cuisine.

In 2015, when the first Garam Dharam outlet came into being, it was hugely uncommon in India’s food service industry to have a restaurant themed on a Bollywood personality. It still is. Another important personality-themed restaurant is Bhaijaanz.

Salman Khan fans or rather anyone with love for Bollywood are unlikely to miss a chance to visit Bhaijaanz; a Salman Khan-themed restaurant. Of course, the restaurant has pictures of Salman Khan and the music from movies where he acted are being played here.

Even the names of the dishes are based on Salman Khan acted movies.

Scope, Potential and Challenges Pe rs o n a l i t y - b a s e d re s t a u ra n t s c a n be developed on long deceased iconic personalities like Tagore or Premchand or Mohd. Rafi or RD Burman, etc. also where their pioneering works can be showcased through the ambience and décor. The scope of live performances is also there in such restaurants.

Oct-Nov ’19

Fo r exam p l e, i n a Tag o re t h em e d restaurant, eminent literary figures and Rabindrasangeet singers can be invited from time to time by the management of the restaurant concerned. They can host erudite discussions on Indian literature, do poetry recitals or give musical performances. Of course, such a restaurant would attract only a refined type of crowd, and it is preferable that such a restaurant be a fine dining restaurant focusing on authentic Bengali cuisine.

Similarly,in a Mohd. Rafi themed restaurant, talented young singers who are wanting to make it big in Bollywood can be invited to perform his songs. This type of restaurant could be a fine dining or a casual dining one, as this type of restaurant would attract mixed crowd. However, it is preferable if such a proposed restaurant is a multi-cuisine one, with focus on Mumbai food.

Personality-themed restaurant does have potential to succeed in India, especially if the personalities are from Bollywood and cricket.

But according to a veteran in India’s food service industry, one of the challenges of developing a personality-themed restaurant would be to match the ambience and décor of the entire place with the stature of that personality.

Hammer Food & Beverage Business Review

According to the same expert, personalitythemed restaurant would draw its own set of guests if its food, service and ambience are great or even good, but in the same breath he maintained that “the restaurant would not generate extra crowd due to its association with a celebrity after a point of time, if the involvement of the celebrity’s persona is only confined to the ambience and décor. However, the royalty cost, over and above the other day-to-day costs of running the personalitybased restaurant, would continue.”

And how the direct involvement of the celebrities can take place? For example, tomorrow there comes a restaurant themed on say Rekha. Ideally, in that restaurant, the Bollywood diva should not only be represented through stills of her movies, film posters and huge cut outs of her, but from time to time (say once a month), the great Rekha should also ideally come to the restaurant concerned too and chat, laugh, eat and overall mingle with the guests.

The personality-based or personalitythemed restaurants should tailor their contracts with the celebrities in such a way that the direct interaction of the celebrity with the guests is part of the guest expectations. n

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R EST ROBAR

Celebrate and DonTelMama!

By Jhuma Biswas

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Hammer Food & Beverage Business Review

Oct-Nov ’19

R E S TROB AR

F

or those who want to let their hair down after a hard and tiring working day with some delectable food, heady drinks and peppy music, DonTelMama, located at South Extension-II of New Delhi, is a place worth exploring. It is an ideal restrobar for the partying crowd, but it is also a nice place to chill out with drinks and sumptuous offerings.

The newly opened Delhi outlet’s legacy traces to a swanky and popular pub in Goa by the same name. The Delhi version of DonTelMama has been fully operational since 20th July of this year, and already the restrobar which can easily take up the avatar of a multi-cuisine restaurant or a night club (depending upon the guests’ perspective) has been garnering impressive crowd.

First Impression DonTelMama is sprawled across three levels and has both indoor and outdoor seating options. The colourful interiors set the mood. “The main room greets you with a rich vibrant feel when you enter, with garnet maroons mingling with lapis and navy blues, with subtle hints of medallion golden all around,” averred Mayank Jha,

one of the Co-owners of the restrobar, and as I observed I couldn’t but help agree with him. The restaurant has a separate dance floor too.

Drinking and dining at its rooftop where you can get a bird’s eye view of the busy street can be a wonderful feeling. The lower section of the rooftop exuded a cool laid-back vibe, which is complemented by soft warm lights.

“The total cover of the outlet is around 100, but we can accommodate almost 500 people standing. Even on a weekday, we

have been attracting an average footfall of around 200-300 people,” informed Mayank with unmistakable confidence emanating from his voice. He and his business partners, DJ Golz and Samar S in gh - th e oth er Co- own ers of th e restrobar - have envisaged to make this place the next party hub of the capital.

Vibrant and Varied Music The music scene at DonTelMama is varied and vibrant. Of course, the place has an in-house DJ. Here you can get retro, salsa,

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Call : +91-9810121141, 9810218816 E-mail : sales@kanhaiyalaltandoor.com

www.kanhaiyalaltandoor.com

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Oct-Nov ’19

Hammer Food & Beverage Business Review

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R EST ROBAR

Samar Singh hip-hop, Bollywood and sufi, though of course, not each of them on every day. For example, you have a salsa night on Tuesday, hip-hop on Wednesday where Ladies and Expat night is also being hosted, and a mix of Bollywood and sufi music on Sunday.

“One of the USPs of DonTelMama is its music scene. Here local and national talents are performing week in week out with varied genres on play,” averred DJ Golz, the entrepreneur cum musician.

Mayank Jha

DJ Golz

Fascinating Cocktails and More As expected, the restrobar has a wonderful array of heady experiences on offer to rev up the partying spirit. “We offer whole lot of alcoholic beverages ranging from draught beer to American whiskey. We have classic cocktails and a series of signature cocktails,” asserted Mohit Kumar, the Head Chef of the outlet.

The DonTelMama signature cocktails can delight the cocktail connoisseurs at large. One such delightful concoction is the Sandalwood with Saffron. Another must try DTM Cocktail is the Cinnamon Whisky Story where honey, cinnamon stick, Bourbon whisky and lemon juice play their roles to create this delight.

Besides these two, Pulkit Bharti, the Internal Operations Head, also recommended

us to try Beetaltini, a wonderful concoction of gin, vanilla ice-cream, chocolate syrup, gulkand, and beetle leaf. Though I am not a cocktail lover, I liked it; my friend Anupam, who has much more varied drinking preferences than me, simply loved it. The restrobar also has a number of classy margaritas on offer.

Th o s e n ot o pt i n g fo r a l co h o l i c beverages also have a lot of beverage choices to indulge in at DonTelMama. They shouldn’t miss the Saffron Shake, which is an amalgamation of saffron syrup, vanilla ice-cream, milk and cardamom. Brownie & Strawberry shake is no less delightful. The drink is a combination of fresh brownie, fresh strawberry, strawberry crush, milk and vanilla ice-cream.

Gastronomic Trip Of course, the attractive collection of beverages at DonTelMama is complemented by delectable eating options.

“DonTelMama offers an array of world cuisines using the best of local ingredients.

We give fascinatingly ‘homely’ touches in our food which make them not only delectable but also can make our dishes act as familiar experiences for the guests,” explained Mayank. He views that food at this outlet would taste similar to the food

Pulkit Bharti

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Hammer Food & Beverage Business Review

Oct-Nov ’19

R E S TROB AR cooked by mothers in homes.

Th e re s t ro b a r ca n e as i l y s at i ate varied palates. “Our variety ranges from aromatic Indian dishes to the elegant and meticulously prepared Italian ones. There are also the fiery, zesty and quintessential Mexican dishes; the exotic Intercontinental and exquisite Chinese cuisines to indulge your palates,” Mayank assured us as we sauntered towards our table.

“Pasta in basil flavour (spinach and corn), DTM Assorted Vegetarian Platter, DTM Assorted Non-vegetarian Platter, Mutton Boti Tacos, DTM Fish Orly, Dal Makhni with Cumin Rice and Lachcha Parantha, Chicken Tikka, Celery Paneer Tikka, Chicken Enchiladas, Cottage Cheese Enchiladas are some of the most popular dishes at the restrobar,” articulated a smiling Mohit.

We ordered a plate of Mutton Boti Tacos, which made our taste buds dance when we did partake them with glasses of Teacher’s. We ordered small samples of some of the other popular items mentioned above and found that the promise of Mohit was not unfounded. Anupam, who has rich experience of enjoying global delicacies through his frequent overseas travels, also

Mohit Kumar immensely liked the DTM Grilled Fish with Lemon Butter Sauce.

When I asked him some of the ideal food & beverage combinations at DonTelMama, Mohit cited the examples of “Beer with Chicken Azerbaijani Quesadilla, Rara Ghost Spaghetti with red wine, Fettuccine Tristi with white curry sauce with red wine.”

Promotions and Expansion As was expected, the Delhi outlet of

31 MAR TO 03 APR

D o n Te l M a m a h as b e e n p ro a ct i ve o n promotions to garner its potential clientele in a big way, and also to keep its present clientele. Samar Singh informed that besides tying up with several food tech aggregators like Dineout, Magicpin and EazyDiner among others, DonTelMama has in-house promotions too which are 1+1 on IMFL (Indian-made Foreign Liquors) and 2+1 on imported liquors. There are happy hours too.

“Apart from these, we bring in one celebrity artist on one Saturday night of every month. We do promotions on social and print media,” informed Samar.

Going by the busy twilight moving fast into a musically charged and heady night of gastronomic voyage, I realised that the Delhi version of DonTelMama is soon reaching its success story.

All the three entrepreneurs sounded not only excited about the near future, but also about a bit distant one. They are brimming with ambitious expansion plans in their mind. “We are coming up with three to four more DonTelMama outlets in the next three years,” affirmed Mayank. The calm confidence in his gentle voice found its resonance in the music around… n

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c h ef voice

Expanding Horizons as a Passionate Chef!

Mahesh Padala, Executive Chef, The Westin Hyderabad Mindspace Chef Mahesh Padala currently holds the position of Executive Chef at The Westin Hyderabad Mindspace.

Chef Mahesh has an illustrious work experience spanning over a decade. He has gained diverse exposure in the culinary world during his career as a continental chef.

Mahesh possesses a simplistic and authentic cooking style, blending traditional herbs and spices to breed bold flavours into his food preparations. As the executive chef, he manages culinary operations in compliance with the responsibility of ensuring the execution of the hotel’s food & beverage strategy as well as adding a touch of his signature culinary style to the F&B outlets.

Prior to joining The Westin Hyderabad Mindspace, Chef Mahesh worked as the Executive Chef at Bengaluru Marriott Hotel Whitefield. In this responsibility, he took forward the property ’s remarkable food legacy and exercised his knowledge and expertise in team management, decision-making and innovation.

With his keen interest in Indian cuisine, he mastered the art of blending spices and producing distinct flavours from none other but his grandmother. This is where he derived his conviction to maintain simplicity in his food and he regularly incorporates these techniques in creating his masterpieces even today.

After completing his food production course in Vizag, Chef Mahesh kicked off his culinary career in 2003 at the Taj Residency in Vishakhapatnam. His journey with the Marriott Group of Hotels started in 2005 with the Hyderabad Marriott Hotel and Convention Centre and he later moved on to work at the Jaipur Marriott. Under his leadership, he successfully managed to steer the hotels into winning the Times Food Award consecutively

How do you define yourself?

I am a passionate chef who strives to constantly learn more and spread my knowledge of cooking through my culinary creations.

What is your philosophy of cooking?

My philosophy is to keep the food simple and focus on the taste, temperature and authenticity.

Had you not been Chef then what?

Growing up, I aspired to be a scientist. I have pursued my BSc in Industrial Chemistry for two years and have had the passion for invention since I was young.

What is your source of inspiration?

At the moment, my source of inspiration is travel. I enjoy exploring new things when I am travelling, and I try to seek inspiration from it and incorporate it in my world. When I was a child, my father’s enthusiasm for my success was my inspiration. At work, I see my fellow chefs who are focused and hardworking, and their desire to become great chefs is very inspirational.

from the year 2008 to 2014. Furthermore, he headed the kitchen at the pre- opening stage of Fairfield by Marriott, Rajajinagar, Bangalore, and subsequently rose to the title of Head Chef. Preceding his tenure at Bengaluru Marriott Hotel Whitefield, Chef Mahesh was also the Executive Chef at the Novotel Visakhapatnam, Varun Beach (NVVB).

Chef Mahesh is a celebrated continental chef with many feathers in his cap. He has bagged several awards during his culinary journey. In an exclusive interview with Sharmila Chand, he talks more about himself and his work:

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Any awards achieved?

I have been recognised for my hard work and culinary skills during my tenure with the following awards: Award of Culinary Excellence in the Year 2010 and 2019 Rising Star Chef of the Year Award

by Marriott International, a global award received from Mr. Bill Marriott at Marriott Head Quarters Bethesda

Hammer Food & Beverage Business Review

APA- Continent Chef of the Year 2018- Asia Pacific Region Best Chef of the year- India at Accor 2014 Bronze medalist at Great India Culinary Challenge in the year 2010 Best Continental Chef of the year 2009 in Hyderabad Region

What has been the most rewarding moment in your career?

Receiving the award from Mr. Bill Marriott at Bethesda, Washington DC in the year 2012 was the proudest moment in my career. I was the youngest Chef and the first Indian Chef to receive this award.

How has the journey been so far? Any major challenges you faced?

The journey so far has been encouraging. Each day encourages me to do more and present quality experiences to my guests, my team and my colleagues. As a chef, my days never been steady, every day brings in a new learning experience from my fellow chefs at the workplace or while connecting with great leaders.

However, it is challenging when the gifted associates from team move on to other opportunities as it is difficult to replace them.

What skills are necessary to be a good chef?

A good chef understands food, is passionate for perfection and most importantly, knows his team very well.

As chef, I don’t process every step or plate every dish, hence, it’s important to have a great team around to help

Oct-Nov ’19

you cook and present the right food.

What prepared you the most for your career?

Since I belong to Vizag, a coastal area, I love to cook sea food. For any cuisine I step into, I definitely look for the fresh sea food options. I have also worked in European and South Indian kitchens.

Your Strength?

My passion for food is my strength.

Your Weakness?

Ag a i n , m y p ass i o n fo r fo o d .

Sometimes, it is necessary that one has to compromise on the quality of ingredients, and this is one of the most challenging dilemmas I face during my operation as I do not encourage compromising on any ingredients while cooking.

How do you de-stress yourself?

I have two lovely kids who are most definitely my stress busters. I also enjoy de-stressing over a cup of coffee with chefs from my team.

If you had to describe yourself in one word?

I am self-motivated.

How do you rate yourself as a chef?

It is a learning process, a profession of continuous invention, I would not recommend self-rating.

Favorite cuisine?

My favorite cuisines would be Coastal cuisines as I enjoy cooking seafood.

Favorite spice?

Cinnamon.

Favorite dish?

Herb crusted salmon with warm salad nicoise and soya ginger bourreblanc.

Fav equipment?

A Knife.

Fav restaurant/food joint?

Morimoto restaurant in Chelsea, New York.

Your hot selling item?

I would consider my signature style Butter Chicken to be my hot selling item.

Oct-Nov ’19

The Best Compliment you have received?

I have received compliments from our Prime Minister, Mr. Narendra Modi, which would definitely be one of the best. My kids as well are always admiring the food I prepare for them, and there’s no better compliment than that.

Your philosophy of work?

My philosophy is to take care of people and people will take care of your business.

Lessons learnt in the kitchen?

I have learnt two lessons. Firstly, I believe one should never hurt anyone in the team. Secondly, you must train to retain your associates.

Last meal on earth: What would you choose?

I would choose Sambar, Rice and Aloo fry.

10 years from now?

I imagine myself as a Chef who is a Culinary Director for a cluster of hotels.

What are your future plans?

I plan to train the Chefs and promote the culinary world to excel in the future generations.

What is the position of chefs today in India?

In India, Chefs receive the fame of a celebrity. The world has recognised the chefs who are behind the scenes.

What are the problems and challenges faced by chefs?

Food cost and labour cost are challenges that can hold you back. It is a rare instance but I have heard from many fellow chefs about it.

What is the best career advice you have received?

The best advice I have received came from Chef Raheel Ahmad, he said, “Believe in what you do and keep focus on what you want to achieve”.

What would you recommend to someone interested in working in your field?

I highly recommend with cautionmake sure you have passion and love for this profession.

Hammer Food & Beverage Business Review

Mareno ALI Group srl Via Conti Agosti, 231 31010 Mareno di Piave (TV) - Italy +39 0438 4981 mareno@mareno.it www.mareno.it 73

Healt h & N utrition

Fats, Sugar, Salt and the Discretionary Foods

By Sadhna Sharma

W

e eat lots of foods and drinks that do not necessarily fall into the category of balanced diet. They are high in saturated fats and/or added sugars, added salt and are low in fibre and important nutrients like vitamins and minerals. Although these foods and drinks are too high in calories (‘energy dense’) but these also are poor in nutrients (‘empty calories’). They often replace nutritious foods also. Such high energy foods with saturated fat, added sugars, added salt that they contain are associated with increased risk of obesity and chronic disease such as heart disease, stroke, type 2 diabetes, and some forms of cancer. These ‘optional’ foods and drinks are referred to as ‘discretionary foods choices’ and include biscuits, cakes, desserts and pastries; savoury pastries and pies; processed meats and salty sausages; sweetened condensed milk; ice cream and chocolate confectionary; burgers; fried foods; potato chips; and cream, butter and spreads which are high in saturated fats; sugar-sweetened soft drinks and cordials, sports and energy drinks and alcoholic drinks.

Although these are discretionary food choices but nowadays people are consuming more such foods which are high in energy, fats, free sugars and salt, and many people do not eat enough fruit, vegetables and other dietary fibre such as whole grains.

Increased production of processed food, rapid urbanization and changing lifestyle has led to a shift in dietary patterns. Modern thinking like ‘life on the go’; ‘cooking is a choice’ ‘anytime and easy delivery of food at home’ has changed the quantity and quality of food eaten. However, to meet the nutrient requirement essential for good health, we need to eat a variety of foods containing carbohydrates, fats, proteins, mineral and vitamins daily in the recommended amounts as indicated

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by World Health Organization (WHO) and National Institute of Nutrition-Indian Council of Medical Research (NIN-ICMR).

A healthy diet of an adult should include the following five food groups with all the major nutrients: • Fruit and Vegetables - Vitamins and Fibre • Pulses and Legumes (e.g. lentils and beans) - Protein, Vitamins, Calcium, Iron, Fibre, Energy • Whole grains and Nuts - Protein, Vitamins, Calcium, Iron, Fibre, Energy • Milk and Milk Products - Protein, Fat, Vitamin and Calcium • Fats and Sugars – Carbohydrates, Fats, Energy A diet low in fat, sugar and salt is an essential component of a healthy life. It is therefore important to understand the types of fats, added sugars and salt (sodium and potassium) present in the foods we consume.

Fat Fats and oils are an essential part of a balanced diet and play many important roles in the body important for good health.

Fat provides energy and is a carrier of important nutrients such as vitamins A, D, E, and K and carotenoids and precursors of steroid hormones. There are different types of fats, with some fats being healthier than others. Experts recommend getting between 20 and 35 percent of calories from total fat, with most fats coming from sources of "good" fat, such as fish, nuts, and vegetable oils. However, when eaten in large amounts, all fats, including healthy fats, can contribute to weight gain as fat is highest in energy (9 calories in a gram of fat) than any other nutrient and increase the risk of heart disease.

Saturated fats A saturated fat, the type of fat that is

Hammer Food & Beverage Business Review

solid at room temperature, is found mostly in animal-based food products. Eating greater amounts of saturated fat is linked with an increased risk of heart disease and high blood cholesterol levels. The examples of saturated fats are: Animal-based products: • Dairy foods – such as butter, cream, full fat milk and cheese • Meat – such as fatty cuts of beef, pork and lamb and chicken (especially chicken skin), processed meats like salami, Plant-derived products: • Palm oil • Coconut • Coconut milk and cream • Cooking margarine Manufactured and packaged foods: • Fatty snack foods (such as potato chips, savoury crackers) • Deep fried and high fat take away foods (such as hot chips, pizza, hamburgers) • Cakes and high fat muffins • Pastries and pies (including quiche, tarts, sausage rolls, pasties, croissants) • Sweet and savoury biscuits Unsaturated fats Unsaturated fats are an important part of a healthy diet. These fats help reduce the risk of heart disease and lower cholesterol levels (among other health benefits) when they replace saturated fats in the diet.

There are two main types of unsaturated fats: Polyunsaturated fats (PUFA): • Omega-3 fats which are found in fish, especially oily fish • Omega-6 fats which are found in some oils such as safflower and soybean oil, along with some nuts, including brazil nuts.

Monounsaturated fats (MUFA): • Olive and canola oil • Avocados • Some nuts, such as cashews and almonds.

Oct-Nov ’19

Healt h & N utrition Trans fats Trans fats are unsaturated fats that have been processed and as a result, behave like saturated fats. Eating trans fats increases the levels of ‘bad’ cholesterol and decreases the levels of ‘good’ cholesterol in the body which is a major risk factor for heart disease. Trans fats are found in many packaged foods and also found in butter and some margarines.

Cholesterol Cholesterol is a type of fat found only in animal based products like egg yolks and whole milk but not in plant based foods.

Cholesterol has many important functions in the body as essential part of animal cell membrane and precursors of steroid hormones.

From this it is clear that unsaturated fats (found in fish, nuts, and in sunflower, soybean, canola and olive oils) are preferable to saturated fats (found in fatty meat, butter, palm and coconut oil, cream, cheese, ghee and lard) and trans-fats of all kinds, including both industrially-produced trans-fats (found in baked and fried foods, and pre-packaged snacks and foods, such as frozen pizza, pies, cookies, biscuits, wafers, and cooking oils and spreads) and ruminant trans-fats (found in meat and dairy foods from ruminant animals, such as cows, sheep, goats and camels). It is suggested that the intake of saturated fats be reduced to less than 10% of total energy intake and trans-fats to less than 1% of total energy intake.

Sugars Carbohydrates are macronutrients which are essential provider of glucose as energy source. ICMR recommends that complex carbohydrates and naturally occurring sugars provide about 50-60% of the total calorie intake and that refined sugars provide no more than 10% of the energy requirement. Less than 10% of total energy intake from free sugars is equivalent to 50 g (or about 10 level teaspoons) for a person of healthy body weight consuming about 2000 calories per day. Free sugars are all sugars added to foods or drinks by the manufacturer, cook or consumer, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates. Too much sugar in food or drink can make it high in kilojoules, or ‘energy dense’ and ‘nutrient poor’. It has also been linked with tooth decay and diabetes. Not all sugars are the same. There are: Naturally occurring sugars These are found in milk, fruit, vegetables

Oct-Nov ’19

and legumes. They are eaten in smaller quantities, along with many important nutrients.

Added sugars These have been refined from plants such as sugar cane. They can be added to food or drink in large amounts to make cakes, biscuits and soft drinks. Added sugars may not come with helpful nutrients and can increase the energy of a food or drink.

Sugar itself does not lead to diabetes where blood glucose (or blood ‘sugar’) needs to be managed. However, being overweight increases a person’s risk of type 2 diabetes and too much added sugars can cause weight gain.

The Nutrition Facts label lists how many grams of sugar the food contains, but it does not list added sugars separately. The amount listed includes sugars that are naturally present in foods (such as the fructose and sucrose in fruit, or the lactose in milk) and sugars added to the food during processing or preparation. Added sugars, also known as caloric sweeteners, provide calories but few or no vitamins and minerals. Foods that have added sugars as one of the first few ingredients may be high in total sugars.

The sugars listed include naturally occurring sugars (like those in fruit and milk) as well as those added to a food or drink. These added sugars include brown sugar, corn sweetener, corn syrup, dextrose, fructose, fruit juice concentrates, glucose, high fructose corn syrup, honey, invert sugar, lactose, maltose, malt syrup, molasses, raw sugar, sucrose, and syrup. Four grams (1 teaspoon) of sugar is equivalent to16 calories so a soft drink with 150 calories typically has almost the equivalent of 10 teaspoons of sugar.

Excess carbohydrates are converted to fats.

This excess carbohydrate also lead to less fats consumption, so dietary fat is readily stored in the adipose tissue leading to obesity. The majoer health consequences associated with overweight and obesity are cardiovascular PROBLEMS including hypertension, coronary heart disease and stroke. This also creates conditions associated with insulin resistance leading to type 2 diabetes. Certain type of cancers e.g. colon cancer risk is also increases.

Protein foods generally contain naturally existing sodium followed by vegetables and grains. Potassium is also present in meat, fish, poultry and fruits like citrus fruits, leafy vegetables and whole grain cereal.

We need less than 5 gms of iodized salt for good health, but most people eat too much of salt. Increased salt intake may increase the risk of developing high blood pressure which is a risk factor for several life style diseases like hypertension, heart disease, stroke and chronic kidney disease.

The ratio of dietary potassium to sodium is important in lowering blood pressure.

Sodium is part of table salt. The salt present in food, especially sodium chloride, mostly comes from processed and packaged foods, not just the salt added during cooking or at the table. This is why sometimes ‘sodium’ is used as an alternative word for ‘salt’ in nutrition information panels on food labels.

As the high sodium intake is dangerous for health, caution has to be taken while having discretionary food choices. The taste for salty foods is something that is learned. It is possible to re-train ones taste buds to get used to eating foods without added salt. Eating mostly fresh food instead of processed food that has had salt added.

Herbs, spices and other low salt flavourings can reduce salt in cooking.

In conclusion, government regulations along with development of new food science and technology applications is required to reduce the overconsumption and dependency on these discretionary foods.

Processed foods are to be re-formulated to achieve satiety and pleasure on the basis of socio-cultural factors. The consumers need to be trained to prefer healthy foods over discretionary foods by addressing salt, sugar, and fat issue the “science of food” way. Some of the exciting challenges facing food science and technology today is development of foods, processes and recipes that will deliver the benefits of health and longevity that we all desire.

Salt Sodium and potassium are important minerals for a healthy lifestyle. Sodium and potassium are provided as salt and help in muscle contraction, in transmission of nerve impulses, maintenance of normal osmotic pressure and acid base balance of the body.

Hammer Food & Beverage Business Review

The author is A. Professor, Zoology at Miranda House, University of Delhi

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H YGI E N E

What's Your Hygiene Checklist?

It is important to have a checklist of the best practices that can make your eatery an example in terms lifting the hygiene standards to the next level

By Jyotismita Sharma

I

f you are in the restaurant business, you will have to wear hygiene on your sleeve.

It means you will not only have to offer your customers healthy and safe food, but the ambience in and around the restaurant will also have to appear hygienic. People have to to feel good being there. You cannot say that you serve good food, but the place just looks a bit untidy. This argument will not sell for long if you are in the restaurant business, especially in view of the fact that hygiene consciousness among consumers in India is growing. Moreover, monitoring of food safety and hygiene issues has also increased over the years.

So there are two important things – one, the restaurant must look clean and second, it must also follow all the hygiene related norms while preparing the food. So it is important to have a checklist of the best practices that can make your eatery an example in terms lifting the hygiene

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standards to the next level. It goes without saying that one will have to follow all the items mentioned in the list every day, without fail.

In fact, the scope of maintaining hygiene standards is very wide. Starting from having control on the supplies that come to your eatery to food storage, personal hygiene standards of the staff, pest management, indoor air quality, restroom hygiene and overall maintenance of the entire premise, the issues that one would have to deal with to make the restaurant hygienic are vast and complex.

Pest Contol: This is one of the most crucial elements in establishing your restaurant as an attractive destination. For, who would come to a restaurant again if on their first visit, they have to share their food with some flies, or see some rats running around the place in hunt of food? Even if the food is exceptionally good, people

Hammer Food & Beverage Business Review

would make a conscious effort to avoid such restaurant that do not take adequate pest control measures. So it is important to cut the supplies of food and water to the pests by keeping waste covered in bins and repairing all leaky pipes and washing the dishes as early as possible. But if the pest problem persists even after taking all the preventive measures, including blocking their entrance, it's time to hire professional pest control service.

Personal Hygiene: The staff employed at the restaurant must be given training so that their behaviour fall in line with the best hygiene practices. On the face of it, the things they need to do look simple.

But changing behaviour is not easy. For example, if a person does not wash his/ her hands properly after using the toilet, it may take sometime to inculcate the new habit of washing hands. So they need to be constantly trained and monitored for

Oct-Nov ’19

H YGI E N E the behaviours. If someone keeps unkempt hair or long nails, or for that matter report to duty sick, it is the duty of the manager to see that such person is given an off day, and a warning to amend his/her behaviour.

Personal hygiene also plays an important role in preparing safe food. For example, if a person has an wound, it must be properly covered as infections can spread easily. There are also instances of bandage coming out of an wound and making way to packets meant to be delivered. So it is extremely important to maintain high standards with regard to personal hygiene.

Hygiene in Food Supplies: The issues of hygiene often go beyond one single premise.

What hygiene standards your ingredient supplier follows may affect the quality of food that your serve at your restaurant. So it is important to find out that they do not compromise on hygiene issues during the process of food delivery. The foods pass through several stages before they reach the dining table from the farm and risk of contamination arises in each of these stages – be it production, processing, distribution or preparation. People involved in each of these processes have great responsibilities in ensuring the safety of the foods 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. 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, the chances of the fresh produce getting contaminated cannot be denied.

Restroom Hygiene: In addition to keeping your premises clean, special care needs to be take to ensure that the restrooms do not appear untidy. It is because this is one area which is easily prone to get dirty and wet.

Constant vigilance is the key to impressing guests with properly maintained restrooms.

In fact, it would not be an overstatement to say that many people consider cleanliness in the restroom as the benchmark of hygiene for a place. The Food Safety and Standards Authority of India (FSSAI) requires food businesses to have separate lavatories, of appropriate hygienic design,

Oct-Nov ’19

for males and females. They should also have changing facilities for employees and such facilities should be suitably located so that they do not open directly into food processing, handling or storage areas. It is especially important to ensure that rest and refreshments rooms stay separate from food process and service areas and these areas should not lead directly to food production, service and storage areas.

L o c a t i o n a n d S u r r o u n d i n g s : FSSA I requires that food establishments should ideally be located away from environmental pollution and industrial activities that produce disagreeable or obnoxious odour, fumes, excessive soot, dust, smoke, chemical or biological emissions and pollutants, and which pose a threat of contaminating food areas that are prone to infestations of pests or where wastes, either solid or liquid, cannot be removed effectively. In case there are hazards of other environment polluting industry located nearby, appropriate measures should be taken to protect the manufacturing area from any potential contamination. Moreover, the manufacturing premise should not have direct access to any residential area.

Indoor Air: But when it comes to a restaurant, maintaining good indoor air quality is also equally important. For that one needs to have proper ventilation in place as people would not like to have their food in a stuffy environment. Restaurant managers must ensure that mold formation in its premises, especially in the kitchen, does not take place. Mold formation, which can also result from water leakage, does not only make a place look bad, it can also be a source of indoor air pollution. To prevent indoor air pollution in the restaurant, all the products used to design the restaurant should be of good quality — be it the

Hammer Food & Beverage Business Review

furniture, carpets, blinds or curtains, or even the paint used for the interiors. The restaurant and kitchen should be well ventilated, and air conditioners should be well maintained and regularly serviced.

Drainage and Waste Disposal: Food waste and other waste materials should be removed periodically from the place where food is being handled or cooked to avoid building up. A refuse bin of adequate size with a proper cover preferably one which need not be touched for opening shall be provided in the premises for collection of waste material. This should be emptied and washed daily with a disinfectant and dried before next use. The disposal of sewage and effluents (solid, liquid and gas) should be in conformity with requirements of Factory / Environment Pollution Control Board.

Adequate drainage and waste disposal systems should be provided and they should be designed and constructed i n s u c h m a n n e r s o t h at t h e r i s k of contaminating food or the potable water supply is eliminated. Waste storage should be located in such manner that it does not contaminate the food process, storage areas, the environment inside and outside the food establishment and waste should be kept in covered containers and should be removed at regular intervals. Periodic disposal of the refuse / waste should be made compulsory. No waste should be kept open inside the premise and should be disposed of in an appropriate manner as per local rules and regulations including those for plastics and other nonenvironment friendly materials.

These are some of the issues that a restaurant or food service business must address to ensure high hygiene standards so that guests feel safe and comfortable while enjoying their food. n

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PRODUCT PREVIEW

Exotic Syrups

A d v e r t is e r ’ s I n d e x

Cremica and Maison Routin brings 130 plus years of legacy by launching Original French Syrups since 1883. Cremica has introduced Bonheur syrups in India from the land of vintage taste and culture.Bonheur syrup proudly boasts of having 29 delicious flavours, which can be used in the preparation of cocktails and mocktails. It can also be the perfect ingredient when added in tea, coffee or desserts to heighten the taste.

All flavours have been specially created and jointly developed by Maison Routin of France and Cremica Foods. Bonheur Syrups offer diverse range and specially formulated to offer intensity and creativity in the entire range.

These syrups have been designed to bring out the best of French aromatic experiences, tailor made for the Indian market.

French is synonymous to divine aromas, gourmet food and beverages, exotic flavour, haute couture and architecture. It is the land of the world’s finest wine, cocktails and mocktails.

Cremica Food Industries Ltd. navin.kapoor@cremica.com

Company

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AKASA International

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Allied Metal Works

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Cremica Food Industries Ltd. fic d k g sales pvt. ltd.

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Dristi Kitchen Solutions

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fha food & beverage 2020

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FNS International Pvt. Ltd

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GPA Capital Foods Pvt. Ltd.

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hiddenite beverages pvt. ltd.

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hotelex shanghai 2019

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IFB Industries Ltd.

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india international hospitality expo

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ITW India Pvt. Ltd.

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intergrow culinary solutions

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Kanhaiyalal Tandoor Pvt. Ltd.

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King Metal Works

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Filter Coffee & Chai Machine

kitchn solutions

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Krome Dispense Pvt. Ltd.

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Pradeep Stainless India Pvt. Ltd. is one of India's Leading manufacturers & exporters of High quality SS products including Hotpots, Pots n Pans, Buffetware, Milk & Water Boilers, Friers, Steamers, Planters & Industrial enclosures.

With a plethora of experience in manufacturing of coffee brewing machine components for international companies, the company realized the potential of India’s own favorite Chai & Filter Coffee through automated brewing & dispensing machines. The company launched the brand ‘iBrew by Pradeep’ with quality & use of latest technology as the foundation. iBrew is India’s first indigenously designed Stainless Steel Indian Tea & Filter Coffee Brewing & dispensing machines manufactured in the stateof-the-art ISO 9001-2008 facility at MEPZ-SEZ in Chennai. iBrew machines are built to deliver the authentic & traditional taste of your favorite home-made Chai & Filter coffee. The machines are built in high grade SS 304 with all food grade parts & components.

The latest model of the Filter Coffee & Chai Machine from iBrew has the highest level of automation with minimum human intervention. The aesthetic design, ease of operation & cleaning and consistent taste & quality of output makes iBrew machines the perfect professional hot beverage solution. iBrew brings to you quality, consistency, economy, safety & hygiene.

Pradeep Stainless India Pvt. Ltd. goutham@pradeepibrew.com

Loomcrafts Furniture India Pvt. Ltd.

25

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Mastech Services

14, 45, 73

mkn india

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Mod Kitchen Equipments Pvt. Ltd.

21

Munnilal Tandoors Pvt. Ltd.

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Nestle India Ltd.

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T&S Brass

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Rans Technocrats India Pvt. Ltd.

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Remington Steel Arts

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Shamsons Food

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Sky Enterprises Pvt. Ltd.

16, 20

Solutionz Consulting PVT. LTD.

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Stec Hotelware LLP

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Sterling Agro Industries Ltd. BIC Sterling Solutions

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The New India Electric & Trading Co.

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the peninsular export company

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Veeba Foods BC Venus Industries

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Whirlpool of India Limited

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Winterhalter India Pvt. Ltd.

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Hammer Food & Beverage Business Review

Oct-Nov ’19

BUSINESS OPPORTUNITY

Oct-Nov ’19

Hammer Food & Beverage Business Review

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INTERVIEW

Versatile & Great Learner!

Abhishek Roy, Director of Food & Beverage, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Abhishek Roy is the Director of Food & Beverage at Sheraton Grand Bengaluru Whitefield Hotel and Convention Center.

In his role, he is responsible for managing and overseeing the operations of the food and beverage department. He takes pride in ensuring that guests indulge in bespoke dining experiences. Roy is in charge of spearheading F&B operations and Convention Center of the 360-room hotel, with four food and beverage outlets along with a banqueting space of 76000 sq. ft.

With over 15 years of experience across a spectrum of luxury, convention & resort portfolios, Abhishek has demonstrated superlative hospitality skills; including the creation & execution of Food and Beverage strategies, deployment of profitable business and troubleshooting operations.

Driving restaurant usage and building guest loyalty and repeat business are some of his significant skills. He has previously worked with Marriott Jaipur as the Food & Beverage Manager, where he managed a team of 112 employees.

Abhishek believes in constantly evolving as a professional and personally. In his constant quest for learning, he is currently undergoing a course in Post Graduate Diploma in Business Management (Customer Relationship) from Symbiosis Institute of Distant Learning. Apart from honing his professional talents he takes time out to de-stress by travelling to discover various places and going on long drive.

In an exclusive interview with Sharmila Chand, he highlights key challenges of his job, tips to strengthen his team and more…

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What do you enjoy most about being a Food & Beverage Director?

Being a Director of Food & Beverage, I love exploring and learning various food cultures from all over the world and also understanding how they impact various culinary habits.

What do you dislike the most?

Being an operations person in the hotel industry is never easy. I believe that work-life balance is the biggest challenge one can overcome, not just for me, but for my team as well. To help with this, I recommend drafting a strong personal development plan at the beginning of the year which will majorly include and focus on the individual’s interests and likings.

Is your job challenging? Can you point out key challenges?

Being in the food and beverage industry it’s really important to widen your horizon. The industry is extremely dynamic and you find new ideas and trends evolving daily. As an F&B leader, I always try to keep up with the trends by either visiting local restaurants and bars or exploring new cuisines. I keep a close eye on my competition as well, so no stone is left unturned when it comes to new promotions or entertaining guests.

Challenges are as follows: Hiring the right manpower Competing standalone restaurants Changing dynamics of the industry Managing Guest expectations

If you could change one thing about your job, what would it be?

I strongly believe in having a good

Hammer Food & Beverage Business Review

work-life balance. I constantly advise my associates and staff to work towards a healthy life-style.

What kind of pressures have you encountered at work?

Managing guest expectations can get challenging at times. Being in the industry for quite a while now, the only area that needs updating is the changing trends in the F&B industry which ultimately matches the guest’s expectations. Since this industry is extremely dynamic, I also feel it is important to widen one’s horizons.

Can you suggest any tips or insights to strengthen your team?

I want my entire team to be efficiently trained & empower themselves so that they do not find any hardships while facing guests during different situations.

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

Feast is an all-day dining restaurant with live counters InAzia is our Pan-Asian restaurant.

Chef Rungtiwa from Thailand manages the restaurant. This restaurant hosts a variety of Asian food promotions.

Uppercut is the Al-fresco barbecue and grill restaurant with live counters.

Chime is a lobby bar at the entrance of the hotel which serves coffee and other beverages. Entertains the guests through live music on the weekends.

Toastina is our standalone outlet in the mall. This outlet is a bakery café. Toastina serves the best coffee in Bangalore and lives up to the Sheraton standards.

Oct-Nov ’19

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Dec-Jan ’19

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June-July ’19

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