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Feb-Mar ’13

Hammer Food & Beverage Business Review

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E d i t o r i a l

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

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

Website: www.fbrmag.com E-mail: hammerpublishers@vsnl.net © 2013 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Age of Enlightenment Publications, Green Fields Colony, Faridabad, Haryana. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor.

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The rising wave of health consciousness and the looming threat of a spate of lifestyle diseases in urban India, together with the increased disposable incomes in select but sizeable pockets of urban Indian society, have brought about various new developments in the happening food & beverage industry of the country. One of them is the increasing demand for health drinks. The health drink is however, a fairly broad term, and includes malted beverages like Horlicks, Boost, Complan, etc., functional beverages and various fruit juices in its ambit. All these segments have promising growth potential in the backdrop of India’s prevailing socio-economic and demographic scenario. Many new functional beverages have invaded the burgeoning health drinks market of India in the recent years, and fruit juices adorning the shelves of retail stores and breakfast tables of upwardly mobile urban India are now fairly common features. An emerging trend in the health drinks segment is the cell renewal drinks, which are expected to reshape the world of nutrition in the years to come. However, the various health benefits, which many of the manufacturers of health drinks/energy drinks profess to have for their products are a matter of debate. Moreover, many of the dieticians are skeptical of the benefits of many of the health drinks/energy drinks floating in the market. One can only say that it is always prudent for the consumer to thoroughly check the nutritional value of the health drink which she/he is thinking of purchasing, and compare its nutritional quotient with other competitive health drink products before zeroing on her/his purchasing decision. In our Cover Story, we have covered the topical issue of health drinks, where we have showcased the broad types of health drinks and their market in India, and explored the elements that need to be considered before undertaking the health drink’s purchase. Some perennially favourite health drinks and their major benefits are also being presented in the feature. Packaging is an integral part of the food & beverage industry, and in India the packaging for food & beverage has a promising future. The growing consumerism fostered by the swelling middle class population in the country, and the ongoing retail revolution that our economy is witnessing are possibly the chief factors behind propelling the Indian packaging industry. The other factors leading to the growth of the packaging industry in the country are the increased competition, the greater need to tap the export market, and the introduction of new technologies germane to packaging. Especially in the context of packaging solutions for food & beverage, besides these above-mentioned factors, the growth of the food processing industry in the country, which is one of the largest industries in India, has also given the impetus. Presently, the packaging solutions in the Indian food & beverage industry are going through multiple changes. In our Business Story, we have endeavoured to cover the packaging market, and the packaging trends for the food & beverage industry. Besides these above-mentioned topics, we have attempted to cover many other issues of interest, along with trends and recent happenings, through our features, news and reports. We hope our efforts would keep our esteemed readers’ engrossed between the pages.

Hammer Food & Beverage Business Review

Feb-Mar ’13


CONTENTS

Cover Story

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Departments

Drink to Your Health

Business

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Event

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News

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Focus

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Restaurant Review

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Chef Voice

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Operations

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Happenings

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Product Preview

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Business Opportunity

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Interview

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Towards Packaged Growth

Feature

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Our Tastes Need Travel

Profile

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A Seasoned Restaurateur

Theme Cuisine

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Savour the Flavours from Liguria Cover Pix: Food - 24/7 Restaurant, The LaLiT New Delhi

Feb-Mar ’13

Hygiene Fostering Impeccable Food Safety

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EVENT

Aahar 2013: Facilitating Business and Knowledge By Angshupriya Danda

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ahar International Fair 2013, one of India’s leading food and hospitality fairs, commenced on 14th March, 2013, at Pragati Maidan, New Delhi. This year the five-day-long event attracted more than 671 exhibitors, which showcased their offerings at the mammoth expo, which was spread across Hall nos. 2, 3, 4, 5, 6, 7 to 12 A, 14 and 15. According to the sources at India Trade Promotion Organisation (ITPO), this exhibitor participation represented an enhancement of almost 15 percent from that of the 2012 edition, which witnessed the participation of 565 exhibitors. Net covered space at the Aahar 2013 show exceeded 19,000 sq. mt. The trade fair, which witnessed impressive visitor participation from both India and overseas, was a symposium of buyers and sellers and service providers that offered everything under one destination (Pragati Maidan) for the various markets pertaining to the food & beverage and hospitality business. The five-day-long event attracted top decision

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Hammer Food & Beverage Business Review

Puratos India At the AAHAR expo Puratos India launched an entire new and exquisite range of products which will bring a new revolution in Bakery, Patisserie and Chocolate industry. Mr. Dhiren Kanwar, India & SAARC head, Puratos briefed the consumers and press at the launch. makers and buyers from the food & beverage and hospitality industry. The overseas participation was also increased this year as compared to that of Aahar 2012, with exhibitors from 50 countries taking part at the event. Two concurrent exhibitions were covered under the ambit of Aahar 2013. They were Food India and Hospitality India. Hospitality India covered hotel & restaurant equipment and supplies and Food India covered processed foods & beverages. The trade fair with a history dating back to 1981, was being organised by the

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Jan-Feb ’13

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EVENT

Arc International Arc International marked their footprint in the Indian food service industry by showcasing their breakthrough food service brands – Chef & Sommelier and Arcoroc at one of the largest fairs on Food & Hospitality sector at the exhibition. India Trade Promotion Organisation (ITPO), and was supported by the Ministry of Food Processing Industries, Government of India, and Agricultural and Processed Food Products Export Development Authority (APEDA). Association of Resource Companies for the Hospitality Industry of India (ARCHI), Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), and All India Food Processors’ Association (AIFPA) were the associates for the event. This year, the theme of the fair was ‘Traceability –An Essence of Food Products.’ The theme assumes special significance for the food safety industry where traceability is viewed as a strategy that enhances business and pays for itself in the process. A food company with an advanced traceability system allows realtime alerts to be generated, enabling better operational decisions. A highlight of this year’s edition of Aahar was the culinary shows, where live cooking could be witnessed by the audience. The range of products on display at Aahar 2013 included food

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Hammer Food & Beverage Business Review

products and processed food items including beverages; mill machinery and equipments; machinery related to food processing and packaging of food products; poultry, farm equipments and supplies; dairy and confectionery equipments; air-conditioning, refrigeration and cold storage systems; air and water-pollution control equipment and accessories; hotel and kitchen equipment and tableware; laundry and interiors and housekeeping equipment; health and fitness equipment;

Del Monte Del Monte showcases food innovation at Aahar 2013. Del Monte’s aim was to deepen engagement with existing partners by showcasing the brand’s commitment to taste and innovation through its new products in the pipeline, customized capabilities and novel applications. consultancy services and miscellaneous products related to food industry and hospitality supplies. The product range at the exhibition was impressive as it covered the entire gamut of the hospitality and food industry. “The agriculture and food processing sectors are the mainstays of our economy. These sectors have the potential to provide employment in the country and were therefore given priority in the Union Budget recently,” said Rita Menon, Chairman and Managing Director, ITPO. Rita Menon informed that the fair attracted over 25,000 business visitors — an increase of nearly 15 percent over the last Aahar edition. She added that the presence of 17 countries from different continents reflected global confidence in the Indian economy. Dr. Charan Das Mahant, Minister of

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Rational India At Aahar 2013 Chief Representative Pinaki Banerjee discussed about the plans and actions of RATIONAL India in 2013. Furthermore the first cook book especially for Indian cuisine while using The SelfCookingCenter® whitefficiency®. State, Ministry of Food Processing Industries, Govt. of India, said, “Aahar has given the ministry the opportunity to showcase the developments in the field of food processing.” He urged the industry to develop new processed products from the raw farm produce like milk, meat, poultry and marine products, as the country ranks among the top two in the world in the production of these products. He stressed on creating an integrated value chain in the food processing and hospitality sectors for increasing India’s shares in the global exports and to face future challenges. He said that extensive efforts must be directed to save agricultural produce through creation of integrated value chains, food processing parks and institutions for maintaining global standards for processed food. The Minister also laid emphasis on food safety issues. “Now as food standards and health issues are making headlines, there is a need to address these issues,” he added, while pointing out that even small cities are taking keen interest in food safety measures. Succinctly, with the notable participation and exhibition of wide variety of innovative products, Aahar 2013 presented itself as a great information and business distribution platform for the hospitality and food and beverage industry. During these three decades of its successful journey through aroma and

Feb-Mar ’13

flavours, services and smiles, Aahar has emerged as a perfect one-stop destination to showcase the growth and development of the food & beverage and the hospitality industry and as a great opportunity for both potential suppliers and buyers of these industries to interact and benefit from each other. Over the years, Aahar has been recognised as one of the leading events of its kind in Asia that has been bridging the information gap between consumers and manufacturers and increasing each others’ knowledge base pertaining to the food & beverage and the hospitality industry. Today Aahar is regarded as much more than a huge industrial fair. Over the three glorious decades, Aahar has been playing a very important role not only in bridging the yawning gap between potential business partners from India and abroad in the dominion of food & beverage and hospitality industry but also in offering a podium for executing government schemes for infrastructural growth like establishing food parks, packaging and value-added centres, integrated cold-chain facility, etc. With the promising growth potential for both the food & beverage and hospitality sectors, and with interesting and happening trends that both these sectors are witnessing, the overall potential of Aahar seems to be brimming with new promises.

McCain Foods McCain Foods India introduces McCain Potato Cheese Shotz. The product was introduced at Aahar International Fair 2013 held in Delhi. McCain Foods India Pvt. Ltd, the Indian subsidiary of McCain Foods Canada - the world’s largest producer of frozen French fries and potato specialty products.

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EVENT

HOTREMAI GET-TOGETHER MEET DURING AAHAR-2013

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s a part of its promotional activity and with a vision to enhance recognition and brand building, HOTREMAI organised a gettogether over cocktail and dinner on 15th March 2013 after the exhibition hours in the VIP Lounge, at Pragati Maidan, New Delhi. HOTREMAI exhibitors of AAHAR2013, the other professionals from hospitality industry and the ITPO officials were also present on the occasion. Earlier in the day, a jury comprising reputed professionals from the hospitality industry was formed to adjudge display in stalls of HOTREMAI participants, and pronounce the awards. The members of the jury were Deepak Bali, Senior VP – Apeejay Surendra Park Hotels; Rajiv

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Chowdhary, CEO – Bestek Group; Rajat Rialch, CEO – HPG Consulting, and Jatinder Malhotra, Architect – Genesis. Rialch announced the award winning stalls under three categories of stalls, which were demarcated size-wise. The stall of Ramsons Garment Finishing Equipment India Pvt. Ltd, New Delhi, was adjudged as the best stall in 100+ sq.mt. stall category, while the best smaller stalls (<36 sq.mt. category) and in the 36-99 sq.mt. categories went to House of Design, New Delhi, and Suresh Kumar & Co. New Delhi, respectively. Vijay Wangnoo, President – HOTREMAI, congratulated the winners and called upon them on the dais to receive the awards from the founder members of the association. Anil Sadhwani, Project Manager

Hammer Food & Beverage Business Review

(North), from Ramsons, Davinder Kumar, Business Development Manager from Suresh Kumar & Co. and Aarti Aggarwal, Director from the House of Design, received the awards. The event was attended by 250 persons and was a great success, which garnered appreciation from the participating members of HOTREMAI.

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SIAL China 2013 7-9 May 2013 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com Thaifex- World of Food ASIA 2013 22-26 May 2013 Impact Challenger, Thailand www.worldoffoodasia.com HBF 2013 14-16 June 2013 Chennai Trade Centre, Chennai www.hbf.co.in HOSFAIR 2013 27-29 June 2013 China Imports & Exports Fair Complex, Guangzhou www.hosfair.com TRAFS 2013 25-28 July 2013 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com Hong Kong International Tea Fair 15-17 August 2013 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com Food Ingredients India 2013 3-5 October 2013 Bombay Exhibition Centre, Mumbai www.fiindia.ingredientsnetwork.com

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

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Brazil will host the next international edition of Alimentaria, following an agreement by Alimentaria Exhibitions with the country’s leading exhibition organiser, Reed Exhibitions Alcántara Machado. The launch reinforces the importance of the Latin American market and international expansion of the exhibition. The Alimentaria brand enjoys unquestionable prestige throughout South America. The launch of this new exhibition further reinforces the significant activity of Alimentaria Exhibitions throughout the entire continent. Unlike its main competitors, Alimentaria has succeeded in positioning itself as a stand-out brand in Latin America and has made the region its main springboard for international expansion. Alimentaria Brasil, to be held during 16-19 September 2013 at Parque Anhembi in São Paulo, will take place at the same time as Equipotel Sao Paulo, Latin America’s largest hospitality and food trade show, which brings together more than 48,000 professionals and close to 1400 exhibitor companies. With 50 years of history, Equipotel Sao Paulo will be the ideal environment for Alimentaria Brasil, as the hospitality and restaurant sectors – major customers for the food and drinks industry – are experiencing significant growth in Brazil. Currently 330 hotels are being built in Brazil, and 30 percent of these are in São Paulo. In the restaurant and food service industry, Brazil has approximately one million catering establishments. According to Marcelo Vital, Events Manager for Reed Exhibitions Alcántara Machado, holding the Alimentaria Brasil at the same time as Equipotel Sao Paulo “will reinforce synergies between the two shows and offer our participants added value.” At its first edition, Alimentaria Brasil expects to occupy an area of 18,500 sq.m. and will bring together close to 300 exhibitors and 50,000 professional visitors. The show begins its history with the collaboration of major industry figures in Brazil such as the Association of Beverage Distributors (ADIBE in its Portuguese acronym), the Brazilian Association of Hospitality Industry Distributors (ABAD in its Portuguese acronym), the Bar and Restaurant Association and the Brazilian Hospitality Federation, among others. Alimentaria Brasil is inspired by the Alimentaria trade show model, which has had much success at the international level. The event will organise its product offerings into a number of sector-specific shows specialising in product areas, including Multiprodutos — general food products; Vinhateria — wines; Interbebidas — water, juice, soft drinks, beer and spirits; Interpesca — seafood and aquaculture products; Congelexpo — frozen food products; Intercarne — meat and meat products; Orgânicos — organic foods; Olivaria — vegetable oils; Interlacteos — dairy products; and Mundidulce — sweets, chocolates, cakes, etc. For J. Antoni Valls, Managing Director of Alimentaria Exhibitions, “Alimentaria Brasil represents a further step in Alimentaria’s expansion into new markets and its positioning as a catalyst for foreign trade for the Spanish and international agri-food industry.” “Brazil represents a great investment opportunity for international agribusiness,” said Valls. The country currently ranks sixth among global economic powers and is the leading economy in Latin America. It represents the main gateway to the South American market. Here it deserves a mention that Alimentaria Exhibitions is a market leader for food and beverage trade shows in the countries where it operates, managing more than 150,000 net sq.m. of exhibition space, with 5,000 international food and beverage manufacturing, trade and equipment and technology exhibitors, and attracting around 200,000 professionals from these sectors.

E V E N T S’ C A L E N D E R

The 2nd Shenzhen International Hospitality Equipment & Supplies Fair 14-16 October 2013 Shenzhen Exhibition Center, China www.szhosfair.com

Brazil Will Host Alimentaria Exhibition

EVENT

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THAIFEX – World of Food Asia Returns with Zesty Line-up for its10th Edition Asia’s most influential food & beverage industry event is back in its 10th milestone year. Organised by Koelnmesse, Department of International Trade Promotions and The Thai Chamber of Commerce, THAIFEX – World of Food Asia 2013 has grown in size and content, creating a whole new enriching experience for visitors and exhibitors. Taking place at IMPACT Exhibition and Convention Centre in Bangkok, Thailand, THAIFEX – World of Food Asia will be held from May 22- 26, 2013. The year 2013 will see the fest growing in stature as it will be welcoming the official launch of World of Seafood, an official collaboration to crown the best coffee bean from Asia in the new Roasters‘Choice Award, a supercharged Thailand Ultimate Chef Challenge, and distinguished international speakers at three exciting new conferences – World of Food Safety, Pack InnoTech, and Cold Chain World. Held concurrently, the inaugural World of Seafood will be spread across 3,500 sqm net space, with three new groups from China, Korea and Taiwan. Asia’s most innovative processed, value-added and frozen seafood products, with brands such as Bonito Seafood, Hyacinthe Parmentier, Johnwest, Mareblu, Navire and Petit Ventuna Seafood, are the highlights for this ‘must-attend’ seafood sourcing platform. Michael Dreyer, Vice President Asia Pacific, Koelnmesse, noted, “The success of THAIFEX – World of Food Asia is driven by the confidence of our exhibitors, 80percent of whom are repeat exhibitors. With 95 percent of the space sold three months before the event in May, it demonstrates the importance of THAIFEX – World of Food Asia as the preferred gateway for exchange and networking in Asia. Each year, we innovate new segments in order to ensure that buyers and exhibitors alike are able to extend their reach and enrich their experience. Last year, we introduced the Thailand Ultimate Chef Challenge; in our 10th year we are looking forward to the launch of the World of Seafood platform as well as the Roasters’ Choice Award.” THAIFEX – World of Food Asia is targeting to fill all three halls from Challenger 1 to 3 this year, totaling 60,000 square meters; an increase of 10 percent from the 2012 edition. For food importers, wholesalers, distributors and hotel and restaurant professionals from Asia, THAIFEX – World of Food Asia is the right platform to meet and do business, as it is expected to present 1,200 exhibitors from 30 countries. The fest is expected to attract 27,000 trade visitors, a 10 percent enhancement over the last year.

HOSFAIR Guangzhou 2013 to Celebrate its 11th Anniversary The 11th Guangzhou International Hospitality Equipment and Supplies Fair or HOSFAIR 2013 will be held during 27th-29th June 2013, at the China Import and Export Fair Complex. The annual show has gradually emerged as a prominent and high-quality hospitality show over the years. With the objective of maximising the potential of related sectors and creating a comprehensive exhibition, the show will host ten sectors from the industry namely kitchen and catering, hotel furniture, hotel textile, clean and laundry, interior supplies tableware, intelligence, coffee, wine & spirit, food and beverage. The show is expected to arrange more than 4000 stands and cover 80,000 square meters of exhibition space. Guided by the spirit of innovation, cooperation and internationalisation, HOSFAIR Guangzhou is geared to become a grand fair in the hospitality industry. With an objective to hone the fair as the most effective platform for hotel supplies, manufacturers and traders, HOSFAIR has introduced the brands of the exhibitors into the international market as well.

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EVENT

SIAL China 2013 —

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SIAL China 2013 will be held during 7th-9th May 2013 at Shanghai New International Expo Center. It goes without saying that the event is the Asia’s leading food & beverage exhibition. This would be the 14th edition of SIAL China. The organiser of this mammoth show of food & beverage is Comexposium. This annual show of food & beverage industry with more than 40 international pavilions and seven exhibition halls is expected to attract 2200 exhibitors from 90 countries, and 46,000 visitors from 100 countries. The event would be spread across 85,000sq.m. Major market players from retail, hotel/restaurant/ catering(HoReCa), food services, the import/export trade and manufacturing are expected to visit this show. Food ingredients, dairy products, fresh meat, fresh fruits & vegetables, dried fruits, confectionery, ready to eat products, frozen food, organic products, diet products, children’s food & health, grocery products, wines & spirits, beverages, and preserved products will be part of the exhibit profile of SIAL China 2013. Singapore, Indonesia, Switzerland, Belgium, Republic of Lithuania, Columbia, and Ecuador will debut in the show, while the US, France, Australia, Italy, Spain, South Africa and over 10 national pavilions will be doubling their sizes in this year’s edition of SIAL China. Turkey will be the Guest Country of Honor. To continue its endeavour towards gourmet development in Asia, SIAL CHINA has gone the extra mile to bring in a plethora of exhibitors and visitors from retail, HoReCa and wine industry to this forthcoming show. The event is expected to have the participation of many internationally renowned organisations which include names like Hong Kong Trade Development Council, Organiser of HK Pavilion, DKSH (China), Wisdom Plus Resources, Shanghai Fisheries General Corp. (Group), Beijing Mingyin Trading, Shanghai Nouriz Dairy, Sheng Hang Trading(Shanghai), Bip Candy Toys & Gift (Dong Guan), Dalian Xiaoqin Food, Deweiweimai Beer Trade Beijing, Shenzhen Kong Shan Wang Tat Industries &Trade, Shanghai Hit International Trade and many more. The 14th edition of SIAL China will include gourmetoriented product zones, such as tea & coffee, wine & spirits, organic, dairy, seafood, fruits & vegetables, chocolate world, sweets & snacks, meat, halal, etc. There will be 14 products zones

Presenting a Melange of Tastes and Aromas

in total. What is more, four tastefully dedicated events are geared to satiate a better-than-ever experience for the visitors’ taste buds. The five tastefully dedicated events at the forthcoming show of SIAL China will be the 6th Edition of La CUISINE by SIAL, the 9th edition of SIAL Innovation, the 2nd Edition of Hospitality & Retail Forum, the 3rd edition of SIAL Wine World and the 2nd Edition of Chocolate World. At the 6th Edition of La CUISINE by SIAL you can highlight your products during culinary demonstration by talented international Chefs from mainland China, France, Hong Kong SAR, Macau SAR, Korea, Thailand, Vietnam, Singapore, Turkey, USA and other countries and regions. The event will attract the HoReCa industry professionals who are looking for innovation and inspiration. The 9th edition of SIAL Innovation, which has been a key event of this show for the past eight years, will offer the exhibitors a platform to showcase their latest innovative products and communicate on food innovations. This area is expected to be visited by more than 70 percent of the visitors to the show The SIAL Innovation observatory will provide a unique opportunity for retail traders in a single area. The 2nd Edition of Hospitality & Retail Forum will come across as a special forum to cover hospitality trends and related topics. In 2012 show, more than 14 high level conferences hosted by the industry experts were held under this event. In the 2013 edition, the event will continue to attract the under-the-radar buyers. The 3rd edition of SIAL Wine World will feature Master of Wine Ms Jeannie ChoLee as the keynote speaker for the Wine Innovation Forum. Including the 2 highlights i.e. Best Buy China Competition – in Partnership with WINE100 and Wine Innovation Forum, SIAL WINE WORLD will bring in four professional events, 450 exhibitors, over 12,000 visitors and is expected to occupy 12,000 square meters of exhibition area. For satisfying the needs of high-end chocolate in Chinese market, SIAL CHINA has decided to strongly project the highend chocolate brands in ‘Chocolate World.’ In 2013, SIAL CHINA will launch the second edition of Chocolate World, and the event is expected to attract the participation of high-end industrialised chocolate corporations, and also handmade chocolate companies.

Hammer Food & Beverage Business Review

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EVENT

drinktec 2013: A Global Fair for Beverage and Liquid Food Industry

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ichard Clemens, Managing Director of the conceptual sponsor of drinktec, the Food and Packaging Machinery Manufacturers Association (Fachverband Nahrungsmittelmaschinen und Verpackungsmaschinen), affiliated in the VDMA (Germany´s engineering federation), sums it up: “Designing and building machinery and plant in line with the requirements of hygienic design is an absolute must in our sector.” There are clear requirements for the implementation of hygienic design. These include an engineering design that is as simple as possible, access to all surfaces, no unnecessary surfaces, no hidden ‘dead’ spaces or roughness, and all liquids should be able to run off freely. Of continued importance is the use of materials that have outstanding process and cleaning characteristics as regarded to surface structure and temperature and chemicals resistance – from the smallest seal through to the largest tank. According to Richard Clemens, hygienically designed technology optimized for production processes offers more than just microbiological safety,“Product safety, i.e. protection of the consumer, is of course the main focus. But the hygienic design of process, filling and packaging systems also offers benefits in terms of efficiency i.e. easy-to-clean surfaces and components will save water, cleaning agents and energy. The total time spent

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on cleaning is shorter and that means longer production times and increased efficiency of the systems technology.” The importance of ongoing cleaning in beverage and food production cannot be underestimated, because without this, standards will slip. Targeted hygiene monitoring helps maintain the microbiological status that is being aimed at. As well as product analysis, swabs and samples are taken which are then cultivated on selective micro culture media and analysed. The current status of production is thereby made transparent. If the monitoring takes place on a defined schedule as regards to sample time and place, then the hygiene status of production can be effectively controlled through preventive cleaning and disinfecting processes. Broadly when it comes to cleaning, organic dirt is removed by alkaline and mineral-acid cleaning agents. Specific cleaning qualities can be achieved with the use of further additives. Enzymes continue to be of interest, and the applications for these will be discussed in the forums program at drinktec on 18th September 2013. For the disinfection of surfaces and media, the beverage and food industry can also call on triedand-tested products that are based on chlorine, ozone, UV light, aldehydes, peracids, haloacetic acids, alcohol and ammonium compounds. In the recent years there has been much talk about the use of electrochemically activated (ECA) water in disinfection. In this process, membrane-cell electrolysis is used to produce a disinfecting chlorine compound from a watery salt solution. The use of ECA water has been investigated thoroughly, and interesting new fields of application can be found for processes in beverage and food production, as explained by Robert Günther, Branch Manager Food & Beverage / Drinking Water from the drinktec exhibitor ProMaqua. “Our electrolysis process means we can produce ECA water effectively on site, water that has a particularly low concentration of chloride. In practice the minimal chloride concentration of our ECA water means a minimisation of the corrosion risk. Pipes, machine and system components are not attacked. With CIP (cleaning-in-place) applications, this also reduces the time input and energy consumption. When filling microbiologically sensitive beverages such as apple spritzer, and continuously spraying with ECA water, we can lengthen production times and minimize the use of conservation agents”, explained Robert Günther. drinktec is the ‘World’s Leading Trade Fair for the Beverage and Liquid Food Industry.’ It is the most important trade fair for the sector. Manufacturers and suppliers from all over the world – global companies and SMEs alike – meet up with all sizes of producers and retailers of beverages and liquid food products. drinktec 2013, which takes place at the Messe München exhibition center in Munich, from September 16 to 20, 2013, is expected to attract around 1,500 exhibitors from over 70 countries and approximately 60,000 visitors from more than 170 countries.

Hammer Food & Beverage Business Review

Feb-Mar ’13


NEWS SCAN

ERA Business School and Philadelphia University Join Hands for Collaborative Research in Indian Food Industry ERA Business School, Dwarka, one of India’s fastest growing B-schools, has entered into a collaboration with the University of Philadelphia for a joint research on Enterprise in Indian Food System. The student delegation from University of Philadelphia was headed by Prof (Dr.) Natalie Nixon, Associate Professor and Programme Director, Philadelphia University - Strategic Design MBA. Commenting on this study, Dr. Natalie, Associate Professor of Philadelphia University said, “This study was regarding finding the opportunity in the emerging market with a focus on food system. The emphasis of this study was to teach student to be adaptive and open-minded. We are extremely happy to have this collaboration and working with the young and active minds of Era Business School. It was an enjoyable and learning experience.” This study has been jointly conducted between students from Philadelphia University and ERA Business School students. This research programme was conducted on Indian street ood, the people behind it, and the growth of Indian food industry as an enterprise. On the first day, the group visited Haldiram’s plant in Maneshar where they interacted with the employees, got to know about the food quality, and about the interesting evolution of Haldiram from a small-scale

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food venture to a leading enterprise in the Indian food & beverage industry. Students also visited Dilli Haat the next day, as it can be construed as a one-stop solution for the gastronomic journey of varied Indian states. The idea behind choosing Dilli Haat as one of the destinations was to study the open-air market concept, which is a very different system from any conventional restaurant, besides experiencing food from various Indian states. The group also visited Sarojni Nagar market for understanding the Indian street food system better. Speaking on the occasion, Dr. Sanjiv Marwah, Director of EBS said, “This was a great platform for students to explore the Indian food industry as an enterprise sector. We hope that this opportunity will open up more avenues for Era Business School as well as for the students of Philadelphia University.”

Celebrate Burger & Beer Festival @ Garage Inc. As the spring season infuses fresh life into the environment by breaking the monotony of the cold, Garage Inc., the famous tex mex and steak joint, is welcoming this beautiful season with a new offer which brings an additional reason for food lovers to rejoice. Located at Hauz Khas Village in New Delhi, Garage Inc. is a nice place that endeavours to provide the connoisseur of tastes with nicer things in life. The resturant intelligently simulates the environment of a garage.The outlet is offering a range of lip smacking innovative burgers, paired with chilled brew to usher in the warm season with the Burger and Beer Festival. The flavours of the innovative burgers, featured in the festival, are inspired from different parts of the world, namely Mexico, Germany, the US, India and the Mediterranean. If one chooses to stick to the classics, then it is advised to indulge in the all time favourite- the Giant NYC Burger- a mouth-watering mix of two grease burger patties, chilli, nacho and double cheese. Wash all that down with a special selection of beer that will accentuate the flavours and bring in a taste of holistic completeness to the scrumptious meal. The special festival menu, crafted by Chef and the owner Anisha Maker, is sure to impress guests and make them want more.

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Radikal Rolls Out Healthy, Nutritious and Premium Basmati Rice Radikal Overseas Pvt. Ltd., one of India’s leading domestic and international players in premium basmati rice, brings to the market ‘Radikally’ pure and ‘Radikally’ fit grains for people of all ages and tastes, across the world. The move comes in the wake of Radikal’s aggressive expansion plans to launch healthy, nutritious and superior quality of rice and eye for a larger market share. Radikal Overseas Pvt. Ltd has launched Premium Basmati rice which is low fat, contains healthy carbohydrate and zero cholesterol. With the endeavour to continually innovate and improvise the product portfolio, Radikal Overseas’ new range comprises four varieties viz Aqua Mist Premium Basmati Rice, a premium naturally aged basmati rice, Pristine Traditional Basmati Rice, having exceptional taste with exotic aroma, Apica Premium Rice which is rich in natural nutrients that make it the ultimate food for a healthy lifestyle and Morvarid Premium Sella Basmati Rice, which offers low-fat balanced diet; rich in vitamins, minerals, fibre, antioxidants and phytochemicals. Speaking on the new variants of premium basmati rice, Siddharth Chaudhary, Managing Director, Radikal Overseas said, “At Radikal we strive to produce rice that can enhance the overall experience of indulgence with enhanced nutritive value, which can inspire a healthy life. In a truly Radikal way, our rationale is to serve offerings of healthy rice and provide a wholesome and healthy culinary experience.” Retailed extensively at all modern retail outlets such as Reliance, Spencers, More and other leading retail chains across India, today Radikal’s rice are found in almost every kitchen, from top-notch restaurants to homes. The company hopes to strengthen its marketing presence by launching new range of food products. It has a robust distribution network across pan India and enjoys a good presence in all modern retail outlets.

Ten Years of Creambell Creambell, one of India’s fastest growing ice cream brands, recently celebrated its tenth anniversary. To celebrate the occasion, Creambell’s management organised a special event by inviting the children of Jan Maadhyam, an NGO that works with disadvantaged and special children, as the Chief Guests. The event, which was held at MGF Metropolitan Mall in Gurgaon, attracted a crowd of onlookers as the children from Jan Maadhyam cut the Anniversary Cake, which was said to be the ‘Ice-cream Cake.’ The excited children from Jan Maadhyam relished slices from the huge Ice cream Cakes thoroughly. Speaking on the occasion, Nitin Arora, Chief Operating Officer, Creambell Ice Cream said, “It is a proud day for us having completed ten years of consistent growth in the industry. What better way to celebrate this day than to share our delicious Ice cream Cake with these lovely children and spread the warmth of happiness. We look forward to offering several innovative products to our consumers in the coming years and look forward to the next decade of delicious ice cream ideas.” Here it deserves a mention that Creambell has been a trendsetter through its span of ten years of success story. It has introduced the ‘Sacch Mucch’ range, which offers refreshing taste of real fruits like strawberry and mango. Yet another innovation by the brand is the unique cylindrical stick ice creams, which come in two options —Fruito Delighto, a punch of three exotic fruit flavours, and Cappuccino Delighto, a mix of cappuccino with chocolate. Another ice cream from the brand which is an absolute winner is the Choco Brownie. Ever since its entry, Creambell has introduced more new combinations of ice creams than any other brand. However, the most popular innovation of Creambell, which took the ice cream market in India by storm is the Ice cream Cake, which comes in a variety of flavours ranging from chocolate to vanilla and mixed fruit. Ice cream between layers of a cake has become the ultimate anytime dessert for the customers of Creambell.

Punjab Grill Opens at The Pacific Mall in Tagore Garden One of the most critically acclaimed and award winning signature restaurant chains, Punjab Grill has announced the launch of its new outlet at The Pacific Mall, in Tagore Garden. When it comes to authentic North Indian food, Punjab Grill restaurant chain has the potential to take you on a culinary journey into the gastronomic grandeur of undivided Punjab. The restaurant is situated on level 3 of the Pacific Mall, next to the already existing CineMax. Its warm and elegant ambience is spread across an approx area 3000 sq. ft. with a chic bar and a live kitchen. The newly launched restuarant will cater to at least 100 covers at a time. The menu at Punjab Grill comprises of food from the undivided Punjab in all its glory. Flavours from gourmet destinations like

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Lahore, Peshawar, Rawalpindi, Kabul, Amritsar, Multan and Patiala have played their roles in the menu. This is where the everyday Sarson da Saag and Makki di Roti meets the secret recipes of the royal kitchens. Punjab Grill imbibes the use of four types of kebab making techniques – tandoor, sighri, tawa and kadhai. The plethora of kebabs on offer at the newly launched outlet makes the menu a delight for the vegetarians and non-vegetarians alike. On offer at Punjab Grill are varieties such as tandoori duck in its first ever avatar and salmon tikka using the finest variety of Scotch salmon. Added to this are the inclusion of ‘Gucchi’ (Jumbo Morels) and tandoori lobster, and you have a combination that is sure to satisfy the most discerning palates.

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Le Cirque, Megu, and the Qube Bag the Times Food Guide Awards 2013 Redefining luxury dining in the city with world-class services and an innovative carte du jour, The Qube, Megu, and Le Cirque at The Leela Palace New Delhi were conferred with Times Food Guide Awards for the Best Multi-cuisine restaurant in Delhi, Best Restro-Bar, and the Best European restaurant respectively, for the year 2013. The ceremony, which is an ode to the food community, witnessed the presence of luminaries from the world of business, fashion and Bollywood. The soiree was concluded by an unforgettable gastronomic journey where the award winners created and exhibited an array of the most delectable recipes from their respective menus. Established across seven metropolis of India, The Times Food and Nightlife Guide is one of the leading food handbooks with more than 2000 listings, and has been conducting the iconic Times Food Guide Awards also known as the ‘Food Oscars’ among gourmets and gourmands. Each year, in anticipation of bringing out the best across the country, nominees are first rated by the authors of respective editions. Subsequently, the nominees are adjudged by the panel and reader’s popular choice, thereon announcing the winner. On receiving the award, Tamir Kobrin, General Manager, The Leela Palace New Delhi said, “We are delighted to receive the Times Food Guide Awards for two consecutive years. We thank all our patrons who supported our restaurants and vouched for them. It’s heartening to know that all

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our outlets continue to receive tremendous appreciation and these awards further motivate us for setting even a higher precedent in fine dining industry.” Awarded as the Best Multi-cuisine Restaurant in Delhi, the cubeshaped glass restaurant, The Qube, offers an eclectic mix of international cuisine and beverages, spruced with impeccable service. The Leela Palaces, Hotels and Resorts, headquartered in Mumbai, is owned by Hotel Leelaventure Ltd. The Leela Palaces, Hotels and Resorts are committed to provide warm, gracious and anticipatory service in settings that capture the essence of India. The group has marketing alliances with Germany-based Kempinski hotels, US-based Preferred Hotels & Resorts, and is a member of the Global Hotel Alliance based in Geneva.

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Launch of Turkish Food Festival at Café @ Hyatt The Embassy of the Republic of Turkey in association with Turkish Airlines and Hyatt Regency, Delhi, hosted an evening of Turkish rendezvous by launching the Turkish Food Festival at the Regency Ballroom of the Hyatt Regency, on the 20th March 2013. The guest of honour for the evening was Dr. Burak Akcapar, the Ambassador of Turkey, who inaugurated the occasion with a few words about Turkish culture and cuisine, and the importance of Indo-Turkish relations. His speech was pepped with delectable humour, providing much food for thought. Guests were enthralled by live Turkish music and dance, followed by a grand spread of Turkish cuisine and drinks. The food spread included typical Turkish cuisine like yogurt soup (Yayla Corba), chicken doner kebab, thick yogurt with garlic and dill (Haydari), Turkish style fish (Bogaz Usulu Balik), tomato rice (Domazesli Pilav), lobia bean stew (Barbunya Pilaki), sauted button mushroom (Mantar Sote). The dessert served included Turkish specialties like Firin Sutlac, Kemal Pasa, Gullag, Cevizli Baklava, and Lokma. According to Turkish Embassy’s Culture and Tourism Counselor, Ozgur Ayturk, “A big contingent of performing artistes comprising musicians, dancers and other entertainers, along with experts on cuisine and tourism, are coming all the way from Istanbul to create awareness about their country. This year we are hosting the second edition of the Turkey Fest and the first edition of the Turkish Food Festival, but we plan to make these annual events. We will promote Turkey as a tourist destination but the main objective is to popularise our rich cultural heritage.” The Chefs’ brigade from Turkey is led by Executive Chef Koray Turk at Café, Hyatt. Holding an extensive culinary background with a wealth of experience and skills gained over intensive training in various levels of operations; Chef Koray Turk today is the Vice President of the prestigious Chefs and Tourism Association of Ankara. Over the years, he has been associated with several international hotel chains and has been instrumental in organising Turkish exhibitions and events the world over including destinations like China, Middle-East, Indonesia and India to name a few. The food festival was open for food connoisseurs during 21st-26th March 2013 at Café, Hyatt.

Greenways Foods & Beverages (D) Pvt. Ltd. Launches ‘Lounge MYX’ Throwing a cocktail or mocktail party at home? Now you could impress your guests with fantastic mixing skills with the readily available Lounge Myx from the house of Greenways Foods & Beverages. Greenways Foods & Beverages (D) Pvt. Ltd. has introduced Lounge Myx, a range of non-alcoholic mixers created by a crew of professional bartenders who happen to be sticklers for perfection. All the recipes of the cocktail mix have been approved and certified by Beverage Testing Laboratory, Chicago, USA. Vinod Gaikwad, GM-Marketing, Greenways Foods & Beverages Pvt. Ltd. said, “Lounge Myx will re-define the pleasure of mixing with specially crafted mixing drink. Indian consumers will get to taste the internationally well-known ready to mix cocktail decoctions in India. Lounge Myx is designed to capture the perfect lounge experience in a can.” Greenways Foods & Beverages is a part of the Pushpam Group, owned by Pune’s one of the most respected business families. Pushpam Group is a diversified business house headquartered in Pune. The Group was founded by Ashok Chopda in 1966, and has been running successfully for more than four decades.

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Givaudan Expands its Arm in India Givaudan, the world’s leading fragrance and flavour company, formally opened its new Innovation Centre in Mumbai, expanding local capabilities and resources to bring innovative and creative flavour and taste solutions to its customers in India. For the first time Givaudan’s sensory science, flavour science and foodservice expertise will be available from India. Food and beverage customers across the sub-continent will benefit from faster access to Givaudan’s world-leading tools and technical services, including Indian consumer-preferred flavour profiles such as mango, dairy, and Indian spices and cooking cues. Representing an investment of over CHF 3.7 million to meet the rising consumer demand for Givaudan’s industryleading technical services from across the Indian subcontinent; the new Mumbai Flavour Innovation Centre is also the latest demonstration of Givaudan’s on-going commitment to expanding its creative and technical capabilities in India. Givaudan just completed the expansion of its flavours powder blend capacity at its production facility in Daman, and is envisaging a new flavours manufacturing site at Pune. At the official opening of the facility, Mauricio Graber, President Flavour Division, said, “Growth in developing markets is one of our strategic pillars and we aim to increase our total sales in these markets to 50 percent by 2015, across all categories. We will achieve this growth by investing in high-growth markets like India, through superior local talent, capabilities and

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consumer understanding, together with world-class infrastructure.” “The opening of our Mumbai Flavour Innovation Centre enables us to offer sensory science, flavour science and food service expertise directly from India for the first time. Together with our in-depth understanding of the local Indian market, we are able to offer closer collaboration with our customers, creating true consumer-preferred taste experiences to differentiate their products in the marketplace,” Graber further explained. India is one of over 40 countries in which Givaudan has a presence. Givaudan is the market leader in the global fragrance and flavour industry. Its head office is in Switzerland and its heritage dates back to 1796, making it the first company to establish itself as a manufacturer of tastes and scents.

Special One Bite Desserts From Zorba’s Kitchen We all know good things come in small packages. Everyone loves desserts but sometimes you just want one bite, for health reasons. Mini bite-sized desserts are showing a strong presence in culinary trends. People have become more health conscious and it’s more kind of a guilt-free indulgence for those who want to check on their calorie intake. Besides mini cup cakes and/or mini tarts look cute and colourful too when presented in a dessert cart than the traditional desserts offered in a buffet. Here it deserves a mention that Zorba is not your run-of-themill restaurant. The space provides an incredible setting for a wide range of events like concerts, seminars, trainings, exhibitions, weddings, parties, fundraisers and a lot more. The Zorba experience includes a farmhouse with rolling greens, a great amphitheatre, a beautiful Spanish villa boasting of a pool, rooms and large spaces that will take you far from the madding crowd and let you indulge in the spirit of celebrating life with great music, good food and drinks. Zorba is strategically situated between Gurgaon & Delhi, in the vicinity of the Sultanpur Metro Station and adjoining Vista Hotel on the MG Road. Zorba has a range of one bite desserts, starting with a base of cake lollipops, brownie bites, mini crème brûlée, French macaroons and cupcakes... the dessert choices at Zorba seem endless. One bite desserts of Zorba include various mini tarts, peanut butter chocolate bites and of course the Indian delicacies like sondesh, rasgullas and lots more. Live music, world cuisine, carefully selected wines and an engaging ambience together will make any occasion worth celebrating at Zorba.

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‘Oliveitup’ Campaign in India Completes with Three Successful Years Oliveitup, the initiative launched by the Consortium of Guarantee of Quality Extra Virgin Olive Oil (EVC) for promoting premium European olive oil in the Indian market, has successfully come to an end. The Consortium of Guarantee of Quality Extra Virgin Olive Oil is an Italian organisation, consisting of operators from the country’s olive oil sector, with the objective to improve, ensure and promote the quality and knowledge of Extra Virgin Olive Oil.The three year-long campaign, financed by the European Union, had generated tremendous interest and awareness among the Indian consumers during the last three years. Project Oliveitup has proven to be a strategic endeavour by EVC in Indian market to reach out to untapped markets for educating consumers about the characteristics and varieties of olive oil across the country. Each year several promotional activities were conducted to propagate the unique properties of extra virgin olive oil among the opinion leaders such as reputed Chefs, food critics, nutritionists and restaurateurs, besides media, importers, culinary schools, which together helped spread the information to consumers to guide them about olive oil and how to incorporate it in the Indian cuisine. At the press conference held at Taj Mansingh, Ms. Giusy, Press

Office, Consortium of Guarantee of Extra Virgin Quality of Olive Oil, Italy remarked, “India tops in our list of priorities and with globalisation, awareness on healthy products is on the rise. Hence, our effort will be to educate the Indian middle class who are open to experiment with good quality olive oil. The rationale is to highlight the unique taste and aroma of food when it is cooked in extra virgin olive oil, which is healthy and nutritive.” Marking the success of Oliveitup Campaign, Keith Sunderlal of SCS Group, mentioned, “The campaign was launched in India to make Olive oil gain a position in the Indian food market, and also to increase its use in traditional local and daily cuisine. In the course of three years, EVC has been able to create substantial awareness about olive oils, especially of European Origin, and also highlight the correct knowledge of olive oils from the community and origin, in terms of their quality and health attributes across India.” During the Press Conference, Himani Dalmia, AGMCorporate, Dalmia Continental, stated, “Olive oil import volumes in India are growing at an increasingly fast pace. During the 2011-12 financial year, the total import volume of olive oil in India stood at 7200 tonnes, about 80 percent of which came from Spain and Italy.”

Recap Millésime Bio 2013: The International Organic Wine Tradeshow Millésime Bio 2013, the leading international trade show on organic wines, which was held during 28th - 30th January 2013 in Montpellier, France, was a success. The 20th edition of this international organic-wine trade fair attracted 4160 visitors, against 3360 visitors in its 2012 edition. Total attendance at the Millésime Bio 2013 trade fair was up by 24 percent, from that of the previous year’s edition. With growing number of visitors every year, this exclusive organic-wine trade show comes across as an international platform for organic wine trade, bringing together the global organic-wine growing community and encouraging business exchange. 11 foreign nations were represented at the exhibition. The top three exhibitors were France, Spain and Italy. Vineyards from Austria, Portugal and Germany were also represented. South Africa, Chili, Egypt and the United States also participated for the third time in a row. Wine growers with AB certification were also present. Millésime Bio 2013 had all the characteristics that spell success. The visitors to the show came from the United States, Germany, Scandinavia, Benelux, as well as from Asia and the British Isles. The trade show mostly attracted importers, wine retailers, wine wholesalers and the hotel & catering industry. The impressive number of visitors reflected the organic wine market’s momentum and growth, across the globe.

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McCain Foods India Introduces McCain Potato Cheese Shotz

Del Monte’s Product Application Demonstrations at Aahar 2013

McCain Foods India Pvt. Ltd., the Indian subsidiary of McCain Foods Canada has introduced a new variant in its range of frozen potato-based products —McCain Potato Cheese Shotz. The product has been introduced at Aahar International Fair 2013, held in Delhi. McCain Potato Cheese Shotz are mouthwatering, crunchy nuggets made of potatoes, cheese and herb seasoning, coated in crispy golden bread crumbs. Offering a high piece count (74 pieces in 1 Kg institutional pack), with excellent holding time and the ability to get ready to eat in minutes, McCain Potato Cheese Shotz is ideal finger food for catering, banquets and pubs. McCain Foods India Pvt. Ltd. is a whollyowned subsidiary of McCain Foods Canada. The company had set up a world class potato processing plant in Mehsana district of Gujarat with an investment of approximately $35 million. To cater to the growing demand of frozen snacks market, the company recently infused an additional investment of $69 million at its potato processing plant in Mehsana. The McCain Foods India Pvt. Ltd.’s products are used by leading fast food chains, hotels, restaurants and catering companies in India and abroad, as well as are very popular with retail consumers.

In its fifth year of participation at Aahar, Del Monte’s aim was to deepen the engagement with existing partners by showcasing the brand’s commitment to taste and innovation through its new products in the pipeline. The Del Monte stall, which resembled a modern day ‘Food Court,’ was demarcated into three zones — Italian, Bakery, and Culinary

— which meant to engage deeply with the relevant audience groups. Each zone at the stall defined the unique product propositions with the display of its complete range/portfolio and demonstrated recipe possibilities with the range of Del Monte products. A special team of Chefs organised product application demos to showcase the taste experience and multipurpose usage of Del Monte products. Using the coveted platform of Aahar, Del Monte also announced launch of new products such as Chinese sauces, pizza pasta sauce, eggless mayo, fruit safari and other products, catering to the needs of B2B partners. Here it deserves a mention, Del Monte was brought to India in 2007 by a joint venture between Bharti Enterprises and Del Monte Pacific Ltd. The JV is called FieldFresh Foods Pvt. Ltd. Reiterating the brand promise to the B2B segment, Yogesh Bellani, COO, FieldFresh Foods Pvt. Ltd. said, “In line with its brand promise ‘taste like never before’, Del Monte’s focus at Aahar was to reinforce the connect with B2B partners in the industry by providing them solutions in order to meet the constantly evolving needs of end consumers.” The brand has developed specific products which work as innovative solutions for partners. Del Monte has an impressive range of authentic Italian products for retail (pastas, olive oil, olives, and pasta sauces). The Del Monte range of branded processed food and beverage products in India includes fruit drinks, ketchup & sauces, and packaged fruits among others. Its Italian range consists of pasta, olive oil and olives/jalapenos.

Puratos India’s New Additions Puratos India launched nine new products for the quick service restaurant, baker and chocolate manufacturing segments in the industry. The Aahar 2013 saw the introduction of these new products. Dhiren Kanwar, CEO of Puratos India, disclosed that utilising this platform as an opportunity to introduce the new products which are unique and innovative, would be beneficial for the company as the event brings in the buyers and sellers together on one platform. “We look forward to bring a change in the bakery, patisserie and the chocolate industry,” Kanwar asserted. Nine new innovative products introduced at the exhibition are Easy Ciabatta, Easy Focaccia, S-500 Puff, Tigris Power, Easy Sponge Cocoa Egg Free Cake, Hotfil Strawberry, Creamfil Ultim, Tegral Satin Red Velvet Cake Mix, and Carat Coverlux

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White. Puratos India is a fully owned subsidiary of the Belgium-based Puratos Group. It is one of the leading manufacturers of specialist products for the bakery, confectionery and catering segments. The Indian subsidiary was established in 2008. “We are the only company to provide bromate-free products,” articulated Kanwar. Puratos India is based in Navi Mumbai and boasts of a large clientele, comprising industrial, retail, QSR,and artisan bakery customers. Its clientele also includes chocolatiers.

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Thirupathaih Yadav has assumed the role of Restaurant Manager at Stix, Hyatt Regency Chennai. Hailing from Andhra Pradesh, He brings with him a rich and varied experience of over 8 years, having worked with eminent brands like Taj Cormandel and The Park in Chennai. His passion for interacting with new people and knowing different kinds of beverages gave him the drive to choose this industry. Starting off with Savera hotels as a waiter and then working up his way as a team leader, Yadav walked a long way. Prior to joining Hyatt Regency, he was with Taj Coromandel, Chennai as an Assistant Manager. He then shifted to Hyatt Regency Chennai to manage Focaccia(Traditional Italian cuisine restaurant) as an Assistant Manager, and now has taken the role of Manager at Stix which is an authentic Chinese Sichuan style restaurant. As Manager - Stix, Yadav supervises daily operations related to activities in the outlet, controls man power, handle all kinds of customers and complains, costing. He also oversees the staff development and training programs. Yadav holds a good experience in the pre-openings of hotels; He was a part of the pre-opening team as a fresher at the bar in Savera. Yadav has won an award at Times Food Guide Award 2010 while working at Taj Coromandel. His strong passion for hospitality and beverage industry is the mix that makes him so popular.

Thirupathaih Yadav

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Chef Tan Aik Lang is the newly appointed Chinese specialty chef at Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet Marriott Executive Apartments. Along with his aspiration for food, Chef Tan Aik Lang brings with him a commitment to make authentic yet innovative Asian delicacies. In his current role, he is the mastermind of the culinary operations at Emperor ’s Court the Chinese specialty restaurant at Renaissance. Emperor ’s court is a tastefully decorated Chinese specialty restaurant in Mumbai overlooking the magnificent Powai Lake. Chef aims to make Emperor’s court the one-stop for authentic Chinese delicacies in south Mumbai. Starting off with the industry at a tender age of 16, Chef Tan Aik Lang comes with 21 years of experience in the industry and is an expert at creating delicious food keeping in mind cost but never comprises on the quality and taste of his food. Prior to his current assignment Chef Tan Aik Lang was with the Leela Kempinski Hotel, Gurgaon. Having travelled the world Chef has worked at multiple five star restaurants in Singapore, Malaysia and New Zealand. Having trained under multiple star hotel chefs around the world, Chef Tan Aik Langloves tasting competitor’s dishes and believes in excellence and not compromising with the quality and taste in food.

Chef Tan Aik Lang

European Gastronomy Relished by Top 10 Hotel Schools in Delhi NCR European Quality Food-Eating with your 5 senses successfully accomplished another comprehensive activity in the top hotel management schools across Delhi/NCR, during the month of February. Presentations, master classes and workshops on European gastronomy were conducted by three remarkable Chefs from Europe to train the upcoming Chefs and faculties about European gastronomy. The programme aimed to promote the exotic European food and wines through the development of five senses i.e. touch, taste, smell, sight and hearing. The programme was cofinanced by the European Union, the Ministry of Agriculture, Food and Environment of Spain, and the Spanish Food and Beverage Industry Federation (FIAB). The aim of this program was to familiarise the food and beverage lovers with Mediterranean balanced diet, by showcasing various recipes; spreading knowledge & promoting the consumption of European products in different professional channels and through five promotional activities. The activity was designed specifically for the best ten hotel management institutes in Delhi, targeting the students and the school Chefs to have deeper knowledge about the core assets of European gastronomy. Distinguished Chef from Europe, specialised in Mediterranean cuisine and patisserie, presented the art of understanding the cooking methods and techniques as well as the quality and properties of the exotic Mediterranean ingredients. They also explained as to how to combine these ingredients into healthy-balanced diet platters. Through the presentation of the European Tapas Cooking book and workshops, students were involved in preparing master level recipes using exciting ingredients. The activity infused much interest among the students and faculty members regarding the techniques with which the ingredients were used. The uniqueness of preparing European balanced diet recipes with fresh vegetables, meat, fish, olive oil among other exotic ingredients were very well perceived. To top off these activities, the Chefs also showed the students the portions to be served, how to do professional plating and presenting the dish for a fine dining experience. The program was targeted to increase the awareness and foster the taste of European products and cuisines towards the professional F&B sector in India. Additionally, it aimed at promoting the experience of cooking and consuming Mediterranean food and wine products as a holistic five senses practice, so that consumers and professionals can understand the added value of products. The programme identifies huge potential in the Indian market considering changing lifestyles and interest of Indian consumers for internationals brands and products. Catalysing the learning process for food lovers and developing the practice of eating each meal using the five senses was an objective aimed to achieve by this unique proposition.

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FOCUS

Satiate Diverse Tastes at

Bellagio By Swarnendu Biswas

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ellagio at Ashok Vihar, Delhi presents a unique eating out concept that I believe would emerge as a trend in the restaurant business in urban India, in the near future. Especially viewed in the context of continual diversification of urban Indian palates, as a result of influences of globalisation, such a concept is expected to be a savvy business option in the times to come. Bellagio is not a restaurant but a restaurant complex of sorts which does cater to an impressive variety of eating out preferences under one roof. Here you can get a Red, which is a Chinese cuisine restaurant, Soul Curry, which happens to be a fine dinning outlet of Indian cuisines, and By the Way, a café lounge and Continental restaurant. The Roof Terrace Lounge of the seven floor complex is for the afficionadoes of Sameer Bhalla live grills and barbecues. The lovers of Continental delicacies would find their By the Way at the ground and the first floor, if you want to taste the flavours of authentic Indian cuisine, you would find your Soul Curry at the second floor, and on the third floor Red awaits with its Chinese delights. Basement and the fourth floor are reserved for banquets. Sameer Bhalla, the owner of Bellagio Restaurants informed that all the four outlets are experiencing impressive footfalls. The total initial investment excluding the real estate cost of the seven floor complex, according to Bhalla, was between Rs.3-4 crore. Since my culinary preferences are quite unfashionably patriotic, I with my colleague Sudhir Pandey, ventured to explore the Soul Curry. Though I am not a connoisseur of vegetarian delicacies, I took the chance of beginning of this gastronomic journey with Paneer Reshmi Seekh Kabab. The experience was promising. My colleague also savoured the delicacy, which we washed with Red Label Scotch Whiskey. Of course, the vegetarian delight was soon followed by Tandoori Murgh, Murgh Malai Tikka and Gosht Barra Kabab. The tastes of these sumptuous delicacies were much above the standard of the average Mughlai and Punjabi fare in Indian cuisine

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restaurants across the capital. From Subz Rolls, which presents itself as a mixture of vegetables, cottage cheese, mashed potatoes and spiced green herbs; crumbed deep fried, and Pudina Paneer Tikka to Galawati Kabab and Lucknawi Seekh Kabab, Soul Curry presents an awesome platter of snacking options, which are supplemented by a wide range of fine dining tastes and aromas. From Malai Kofta to Navratan Korma to Paneer Lababdar or from Gosht Biryani to Butter Chicken or from Gosht Ke Nehari to Murgh Lazzat Awadhi, along with fascinating detours like Bengali Fish Curry and Goan Fish Curry, whichever circuitous route of gastronomic journey you may undertake, you are sure to find the mélange of tastes and aromas at Soul Curry to be truly soul uplifting. The just desserts to a memorable dining through authentic Indian delicacies can come in the form of Zafrani Phirni, Shahi Tukda, Kesar Kulfi and other heavenly delights. There are options of Gulab Jamun, Rasmalai, and a choice of ice-creams too. Overall, Soul Curry has an impressive range of vegetarian and non-vegetarian options, irrespective of whether one chooses to come here for snacking or lunch and dinner. “At Soul Curry we have endeavoured to offer the most original renditions of timeless Indian cuisine which have satiated the souls of Maharajas and Nawabs over the centuries gone by,” explained Sameer Bhalla, the proprietor of Bellagio Restaurants. As we were leaving, Bhalla informed us that Bellagio is not only about a varied range of dining options, catering to diverse tastes. It is also trying to present refined musical entertainment in this prevailing environment of cacophony, for the discerning music lovers. “Recently, Bellagio organised a Sufi Night with the percussionist Hiten Panwar at the Roof Terrace Lounge,” he informed. The performance of par excellence percussion enthralled the crowd, which was preceded by soul-stirring rendering of some perennially favourite Sufi songs by Panwar. However, notwithstanding the showcasing of this high art, at the same time Bellagio perhaps believes in making artistic expression more democratic and this is reflected in the fact that every Saturday they are organising Karoke Nights, especially for the young crowd, at the Roof Terrace Lounge.

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COVER STORY

Drink to

Your Health

Today’s generation has been bogged down by a taxing lifestyle and lifestyle induced diseases. These days, more Indians are succumbing to death due to lifestyle diseases than of infections. Even 20 years ago reverse was the trend. Unhealthy diet and indoor air pollution have emerged as the two major death risks in India. This has led the youngsters to seek healthy food options and the enterprising entrepreneurs to offer, what they term as health food and drinks. Health drinks, for many upwardly mobile youngsters of urban India, have become a practice rather than a rarity. Here Ashok Malkani takes a look at some of these health drinks which can be of various types; some of them include milk, water, juices of fruits and vegetables. Energy boosters, particularly for the children, can also be added to milk.

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Hammer Food & Beverage Business Review

“…….and what do you feed your child to supplement his calcium intake?” asks one mother to another, in one of the advertisements being aired on the media. The mother answers “Milk,” on which the other ‘all-knowing’ mother says, “That’s not enough,” and advises her to add the energy booster to the milk. One good thing about today’s generation is that they are extremely health conscious. And this healthy trend is going upstream demographically too, and the people of middle and old ages are also getting both conscious and concerned about their health. This obviously is impacting the society’s food & beverage choices at large towards healthier options. The trend towards health consciousness has increased in the recent years, particularly among upwardly mobile section of urban India, and together with that the growing incidences of lifestyle diseases and the increased disposable incomes in select but sizeable pockets of urban Indian society have contributed towards the increasing demand for health drinks in urban India.

Malted Beverages Though the Indian health food drinks market is still at a nascent stage it is at the same time flooded with choices. Here it deserves a mention that the health food drinks can be demarcated into white drinks and brown drinks. The major markets for these drinks in the country are concentrated in south and east India. South and east India account for the largest proportion of all India sales of health food drinks. Presently, the market leader in the white malt beverages segment is GSK Consumer Healthcare with more than

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COVER STORY 60 percent market share. Heinz’s Complan has the second position in white malt beverages segment though its share is way below; varying between 1213 percent. Here it deserves a mention that Complan’s share has remained under 20 percent during the last few years whereas GSK has been leading the Rs.4,000-crore malted drinks segment. GlaxoSmithkline (GSK) has brands like Horlicks, Boost, Viva and Maltova in its ambit. In India, Horlicks enjoys more than half of the health food drink market. Horlicks has been a popular brand in the country since the 1930s. Boost is India’s leading malt-based health food drink in chocolate flavour. It has a market share of 13.5 percent countrywide amongst all health food drinks. All these above-mentioned drinks that is Horlicks, Boost, Viva, Maltova, Complan are malt-based beverages. India happens to be the world’s largest malt-based drinks market, which are conventionally partaken as substitutes for milk. They are marketed as nutritious drinks. Besides GlaxoSmithkline and Heinz there are other important players in the malt-based health food drink segment. During the early 1990s, Cadbury reentered the health drink market with Bournvita, amid memorable campaigns based on the ‘Tan ki Shakti, Man ki Shakti.’ Currently, brown drinks, which are cocoa-based are continuing to grow at the expense of white drinks like

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Horlicks and Complan. Having a market share of 15 percent, Cadbury’s Bournvita happens to be the leader in the brown health food drink segment.

Functional Beverages Besides malted beverages, there are a slew of functional beverages making their presence felt in the Indian market. Functional beverages include herbs, vitamins, amino acids, minerals, healthy bacteria, raw fruit or vegetables in its formulations. Functional beverages are beverages which comprise of various types of berries, fruits, or vegetables in a blended form. Sports and performance drinks, enhanced fruit drinks, soy beverages and vitamin waters all come under the ambit of functional beverages. Over the years, functional beverages have become popular due to their appeal among consumers who are looking for specific health benefits in their foods and beverage options. An example of a functional beverage is V8 which is derived from vegetable source, whereas Noni Juice, Gogi, and MonaVie are functional beverages from berry. The functional health drinks can give vital nutrients to the body, which in these health conscious times and in these times of lifestyle diseases threatening us, cannot be ignored. These drinks help us to spruce our diet with healthy plant sources. Pro-biotic beverages are also apt examples of functional drinks. Yakult is an important player in India in the functional beverages market with its probiotic yogurt drink, as is Amul with its pro-biotic lasse and pro-biotic buttermilk offerings. A number of significant players in the food & beverage business such as Groupe Danone, Dabur, PespiCo, Amul, and Britannia are looking at functional beverages to attract the health-conscious Indian consumers. According to the estimates of Euromonitor, India’s functional soft drink market was Rs.546 crore in 2011, which was 19 percent more than that of its previous year. In this context, it deserves a mention that in the recent past, Danone Narang Beverages, a joint

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venture between Danone, and Narang group, has launched B’lue, a wonderful water-based restorative beverage in Pune. B’lue is enriched with four vitamins and three minerals that provide essential nutrients. The drink’s stimulating fruit flavours and aroma awaken the mind and uplift one’s mood.

Juices for Health Despite a great many functional beverages and malted drinks, the popularity of fruit juices could not be diminished in the Indian market. In fact, it has enhanced significantly, in the recent years. Fruit juices can be functional beverages too, but not all fruit juices are functional beverages and neither all functional beverages are derived from blend of fruit extracts. Orange juice, grape juice, guava juice, etc. are considered good for health and are seen adorning the shelves of more and more retail stores in the country. The fruit juices are full of the vitamins and minerals required by the body for cellular metabolism, providing energy, and the necessary water for hydration. Riding on the wave of health consciousness and increased disposable incomes, fruit juices are getting increasingly popular in urban Indian households. According to Euromonitor International, with a focus on following a healthy diet the Indian consumers in urban areas are slowly shifting from carbonates to fruit/vegetable juice. The market size for juices is expected to grow most dynamically in the country within the next five years with an expected annual volume sales growth rate of almost 22 percent. According to Euromonitor International’s recent country report on fruit/vegetable juice in India, the single-flavoured juice products continue to dominate sales but manufacturers are introducing mixed flavours to differentiate their product offerings. “Straying beyond the mainstay flavours, new options such as cranberry, lychee and pomegranate are becoming increasingly popular. Blended vegetable juice is also becoming popular, considered

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COVER STORY by some consumers to be even healthier than fruit juice,” the report noted. The report also pointed out that the rising demand for cold drinks to beat the hot and humid weather, alongside growing health concerns, is leading to increased demand for fruit/vegetable juice in India, particularly among the young population. “This will create new opportunities in the fruit/ vegetable juice category, which is still largely untapped and unexplored. The consumption of these products in India was initially an urban phenomenon but is slowly reaching rural areas as well,” the report asserted. Maaza was the leader among the juice brands in 2011, accounting for 24 percent value share. The study said that Tropicana and Slice from PepsiCo India Holdings also exhibited healthy growth during 2011. In the overseas market, fruit juices are being blended with milk while in India there is a cocktail of juices (two or more fruit juices combined together). Even coconut water, which is available fresh in large quantities in the country, is being offered in retail stores in flexi packages. The market for fruit juices is already crowded and competitive, and amidst this scenario, Greenways Foods & Beverages (D) Pvt. Ltd. has launched its fruit-energy drink, Notty in the Indian market. The drink is targeted at the children. The beverages industry in India has seen cut throat competition among the plethora of players present but the one sub-segment which still remains fairly untapped is the drinks market specifically targeting children. Notty, fruit-energy drink for children, which has just been launched, is endeavouring to change the trend. Greenways Foods & Beverages (D) Pvt Ltd has positioned Notty as yummy, healthy fruit energy drink, which is both nutritious and tasteful. It contains vegetarian DHA and Vitamin A, C, E, and does not contain any kind of synthetic ingredient or stimulant in its formulation. It is a rich source of dietary fibre and vitamins. Notty is available in two flavours, namely strawberry and mango. “Notty as a brand will help us penetrate into this untapped market and makes us the only company who has launched this product specific to children’s needs,” said Dr. Sachin

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Chopda, CMD of Greenways Foods & Beverages (D) Pvt. Ltd.

Cell Renewal Drinks Besides malted beverages, functional beverages and fruit juices, there are healthy drinks which can help in cell renewal. Cell renewal energy drinks are an emerging trend in the realm of nutrition. They can not only keep us healthy but can enhance our potential longevity. Here it deserves a mention that cell renewal is a natural process of the body by which it gets new tissues on a daily basis. Within seven years or so all our old cells get changed (the old

cells die) to new ones and we get a new body, though it may not appear to us so. In the near future, we may get flooded with high quality cell renewal drinks in the Indian market that can provide the necessary compounds required for facilitating the cells to reconstruct themselves in a superior manner Result will be a much better body than before.

Dietician and the Consumers However, many health experts do not seem to be in concurrence with the manufacturers of health drinks, regarding their claimed benefits. They have long been critical of carbonated drinks, and now they are skeptical of or even outrightly disagree with the proposed health benefits of health drinks and energy drinks as well. An expert dietician believes that many of these so called health drinks and energy drinks do have lots of concentrated sugar, which can not only make one prone to acidity but can be addictive for the children. “Most of the beverages which are promoted as energy

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boosters do have glucose content in them which perks up the person drinking them for some period. However, many of these drinks also have harmful empty calories which release carcinogenic free radicals in the body and can also pave in for kidney ailments,” asserted dietitian Ruchika Kadhav. What needs to be done, agree most dieticians, is that the consumer must study the contents of the health drink carefully for its nutritional value. Companies would attract the consumer with truckloads of promises, but it is the sensible consumer’s duty to not get unduly swayed by them. While purchasing health drinks, facts must be siphoned from fiction. The consumer should also be smart enough to know her/his and her/his family’s dietary requirements and select the drink which promises to satisfy those requirements. Moreover, while selecting a health drink for herself/ himself, her/his children or her/his entire family, the consumer must be prudent enough to compare the nutritional value of two or more competitive brands before zeroing on one. Checking whether the drink which one is thinking of buying is endowed with sufficient amount of vitamins, minerals, carbohydrates and natural fibers is also necessary and this becomes easier when the consumer compares two or more similar brands for these above-mentioned attributes. Another important consideration while selecting the health drink is the age group of the person for whom the drink is intended to. All health drinks are not for everybody. The nutritional requirements for young kids, expectant mothers or senior citizens are likely to differ. However, all said and done, despite many dieticians’ skepticism, the market for health drinks and/or energy drinks is likely to grow in India, particularly in urban India, in the years to come. Both the socio-economic and lifestyle factors support such a growth. But at the same time consumers need to be careful before purchasing their desired health drink and should know which drink is good for the health of themselves and their families. Some additional research and inputs: Swarnendu Biswas.

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COVER STORY

Evergreen Health Drinks However, despite the hype surrounding them, health drinks are not a new-age phenomenon though their growing popularity and wide varieties in the retail market are. It should be remembered that some of the healthiest drinks are natural, unprocessed ones, which have been popular for decades. Some of these popular health drinks for all ages are green tea, mint tea, soy milk, lowsodium tomato juice, cranberry juice among others. Their benefits are given below: Green Tea This healthy beverage, which is richly endowed with flavonoids and polyphenols, may help in protecting cells from carcinogens and in preventing tumour growth. Besides facilitating in reducing the health threat from cancer, green tea’s antioxidants can also prevent cardiac disease. The flavonoids

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in green tea can reduce the risk of osteoporosis. The fluoride in green tea can check cavities. What is more, green tea has zero calorie. Mint Tea Mint tea helps in easing cramps and tackling indigestion. “Mint is an antispasmodic, so it can relax muscles, which combats stiffness and aches,” said Susan Lark, M.D., author of The Chemistry of Success (Bay Books, 1999). Mint tea also has no calorie. Soy Milk Soy milk lowers the threat of cardiovascular disease. Soy milk fortified with calcium and vitamins A and D is very good for health. However, it should be remembered that soy has phytoestrogens, which can be associated with an increased risk of breast cancer. Low-Sodium Tomato Juice This drink may also safeguard you

Hammer Food & Beverage Business Review

against various forms of cancers. Processed tomato products are a rich source of the antioxidant named lycopene, which can reduce the risk of lung, stomach, pancreatic, esophageal, oral, breast, and cervical cancers. Lycopene also seems to safeguard the lungs and heart from oxidative damage, facilitating to prevent cardiovascular disease in the process. Cranberry Juice This drink can prevent the gum disease, though considering its sugar content, its intake should be limited between six to eight ounces daily. According to many experts, a component of cranberry juice known as nondialysable material (NDM) inhibits bacteria from sticking to the gums. Carnberry juice intake can also fight urinary tract infections.

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BUSINESS

Towards

Packaged Growth

Food & beverage packaging industry in the country has been growing at a rapid pace. The major catalysts for this progress are perhaps the large and fast growing Indian middle class population and the growth of the organised retail sector, though there are many other contributing factors too. The middle class population in the country is expected to reach 583 million by 2025 and the Indian retail market is the fifth largest retail destination globally and has been ranked the second most attractive emerging market for investments. The Indian retail market is currently valued at $ 511 billion and is expected to rise to $ 1.3 trillion by 2018. But despite the increased demand for packaging in India in the recent times, packaging figures hardly reflect the huge potential of packaging in India. Ashok Malkani examines the trends in the Indian food packaging industry and finds that the country’s per capita consumption of packaging is only 4.3 kg per person per annum, which is extremely low when compared to global levels. As compared to India’s per capita consumption of packaging figures, Germany’s per capita consumption of packaging per annum is 42 kg while China’s is 20 kg. However, this indicates that there are ample opportunities for packaging industry’s growth in the country, which also portends impressive growth for the food & beverage packaging segment in India, especially if viewed in the backdrop of high middle class population that the country has and the retail revolution that it is passing through.

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BUSINESS

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ccording to the Indian Institute of Packaging, the Indian packaging industry’s sales turnover is likely to reach $43.7 billion by 2016. Presently, the total turnover of the Indian packaging industry is $27.6billion, while the global turnover of the packaging industry is $550 billion, informed the Chairman of Indian Institute of Packaging, SK Ray. The Indian packaging industry is having a more than healthy growth rate of about 15 percent per annum. What is more, this growth rate is expected to be doubled within the next two years. The greater consumer demand among middle classes and retail revolution are the primary causes behind the growth of packaging industry in India. Moreover, besides these two factors, the growing competition among products within the country as also the greater need for tapping the export markets have contributed towards the rising demand for good and costeffective packaging solutions. Introduction of new technologies has also contributed to the growth of the packaging industry. Over the years, the packaging industry of India has been seen using technologies like aseptic packaging, retort packaging and biodegradable packaging which can increase the shelf life of products from the food & beverage industry. Packaging can not only make a

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product look better but can also help it to survive the rigours of weather and manhandling. Like clothes make a man, packaging makes the product. Packaging facilitates in the creation and as well as preservation of wealth through its role in various other industries. The World Packaging Organisation (WPO)’s mission ‘Better quality of life through better packaging for more people,’ sums up the important place that packaging occupies in a modern economy, particularly in the food & beverage market. The growth of the food processing industry in India can give an impetus

Hammer Food & Beverage Business Review

to the Indian food packaging materials and technologies segment. The Indian food processing industry is estimated to be worth $125 billion. The food processing industry in India is one of the largest industries in the country and is ranked fifth in terms of production, consumption and exports. Presently growing at more than 10 percent per annum, it is expected to reach an impressive figure of $ 200 billion by 2015.

Background of F&B Packaging Though packaging has assumed greater sophistication and importance these days, the relevance of scientific packaging started gaining ground way back in the 19 th century. In fact, packaging can be traced to pre-history, when leaves and animal skins were used for packaging. Nicholas Appert, Louis Pasteur, Samuel C. Prescott, and William L. Underwood could be credited for introducing modern food packaging and preservation concepts during the last to last century, which led the packaging science and art to take a quantum leap. In the 20th century, glass bottles, cellophane wrapping, aluminum foil and plastics came as convenient food packaging options. There were other packaging developments during the 20th century too. Packages incorporating antimicrobials and oxygen scavengers did enhance the shelf life of products and also protected food from being susceptible to environmental vagaries in

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a way not done before. Soon, greater competition in the food & beverage industry, increased industrial processing of food products, mushrooming growth of the retail sector, and less time for cooking food which in turn led to the upsurge in demand for ready-to-eat products induced the food packaging industry to look for more and more innovative and cost-effective packaging solutions. Now good food packaging should not only entail protection and preservation and providing of the necessary information but also should facilitate convenience. The cosmetic appeal of the packaging and sustainability are also gaining importance in the purview of food packaging solutions.

Packaging Trends The packaging mechanism in the food processing industry is going through multi-dimensional changes which are striving for value addition in terms of economy, enhancement of shelf life, more effective communication, and better consumer convenience. Food processing industry in India is investing heavily in state-of-the-art packaging infrastructure and technology. Despite the fact that the Indian food processing industry is predominantly an unorganised one, sophistication in packaging is getting prominence, which in turn is giving an impetus to the food packaging segment. According to the Packaging Industry Association of India, the retail market, food & beverage and pharmaceutical segments occupy the largest share in the packaging industry, accounting for 85 percent and 10 percent, respectively.. Presently, great many players in the organised food processing segment in the country are going for hands free packaging or aseptic packaging. Aseptic packaging is a process in which a food

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product and its package is sterilised separately and then combined and sealed under sterilised atmosphere. Aseptic packaging can greatly facilitate safe and secured consumable products. Aseptic packaging can be construed as primary level of improved packaging in the realm of food processing. However, at secondary level also packaging innovations are being witnessed in the food processing industry, where more sophisticated technology and equipments are finding usage. The consumer demands are fostering new packaging needs in the food processing industry. A number of packaging techniques like retort packaging, aseptic packaging, vacuum packaging, anti-counterfeit packs, active and intelligent packaging, MAP/CAP, etc. have been introduced in the recent times to increase the shelf life of the products, specially food products. “Plastic packages with flexible lamination are major form of packaging in India, which finds application mostly in the food processing and bakery industries. The manufacturing of PET bottles, which cater to the beverage

Hammer Food & Beverage Business Review

industry, specifically to liquid base products like soft drink, mineral waters, etc. are also in demand,” informed NC Saha, Director, Indian Institute of Packaging. The people in the food & beverage industry know that the food and beverage packaging solutions can be broadly demarcated into flexible packaging and rigid packaging. While discoursing about the most common packaging material and techniques used by the F&B industry, Sunil Jain, President, Rajoo Engineers Ltd, Delhi stated that, “Different types of plastics, paper and aluminium foil are the predominant packaging material in the food and beverages segment.” Sushama Chittaldurg, the Chief Executive Officer, MG Tastebudds LLP, Mumbai states that laminated flexipack is one of the most used materials. She informed that “its constitution undergoes modification according to its usage, the requisite shelf life, barrier properties, etc.” “The latest trends in flexibles and rigids would be in active and intelligent packaging with sustainability focus,” pointed out Prof. CS Purushothaman, Chair Professor & Director, SIES School of Packaging. “Some of them are in flexible edible films, life extending packs with imbedded nano materials, oxygen and ethylene oxide scavengers as packaging components. In rigids there may not be so much push as sustainability is the word of the day. Hence keeping the 3 Rs (Reduce, Reuse, Recycle) in mind, flexibles will be preferred.” However, amongst all these trends and innovations, the one major challenge of the industry is to check the cost factor. “The greatest concerns today in F&B packaging is managing the increasing cost challenges across the supply chain due to packing material and involved processes,” said Bimal Lakhotia, National Head Packaging Development and Commercialisation, Hindustan Coca Cola Beverages. “An effective collaboration between F&B manufacturer and service providers/vendors will definitely help in eliminating various ‘non-value add cost elements’ from the chain,” Lakhotia added. The World Packaging Organisation states that packaging encompasses a wide range of material types across paper, board, plastic, metal, glass, wood

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BUSINESS

and other materials. The largest share of global packaging is accounted for paper and board packaging. However, modern day food packaging involves paper and plastics to a great extent, which leads to wastage and environmental degradation. It should be borne in mind by the entrepreneurs that excessive or unnecessary wrappings can contribute towards wastage of food in the supply chain, which may increase the real costs for businesses and as well as the consumers. Eco-friendly and edible packaging materials are the needs of the hour. Like excess of anything, excessive packaging is also not good. A report from the globally renowned and UKbased Institution of Mechanical Engineers (IMechE) has unearthed that as much as half of the food production on the earth is wasted every year, and some of it is due to excessive packaging, which could result in food to expire before it is consumed. The growing environmental concerns have put the issue of packaging waste and their recycling in the forefront, particularly in western Europe. High performance packaging with strong barrier characteristics seems to be the future of food packaging.

Sustainable Packaging Sustainable packaging can be a futuristic trend in Indiaâ&#x20AC;&#x2122;s food & beverage packaging segment. In fact, green packaging solutions seem to be an emerging trend in the near future. According to the projections of the Freedonia Group, a leading

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international business research company that publishes more than 100 industry research studies every year, the global demand for green packaging, which includes recycled-content, reusable and degradable packaging, is projected to increase by 5.7 percent per year to reach a figure of $212 billion in 2015. According to Freedonia Group, while recycled content packaging will remain by far the largest product type through the forecast period and beyond, this segment will see the slowest increases due to the maturity of products such as metal cans and glass containers. On the other hand, above-average demand growth is expected in reusable and degradable packaging. In particular, demand for degradable packaging will continue to see double-digit annual growth rates. Freedonia Group further projected that the demand for reusable packaging will be boosted by an acceleration in global manufacturing activity. Degradable packaging will continue to

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see the fastest advances in demand, but will only account for approximately one percent of the overall green packaging market through 2015, it noted. The internationally renowned research company viewed that the Asia/ Pacific region will witness above-average gains and remain the largest regional market in the world, due to its large food and beverage industries, which represent the main green packaging applications. According to Datamonitor, safety considerations and local sourcing are among the trends to watch out for in the realm of consumer packaged goods, in 2013. Overall, packaging has contributed to the growth of the Indian economy, particularly our F&B industry, by facilitating the preservation of the quality and enhancing the shelf life of innumerable products. Without appropriate packaging food & beverage industry cannot even think of surviving. But packaging industry will grow only if it strengthens its three pillars of PCE (Pretty, Cheap, and Effective). It must be eye catching, economical and be able to not only increase the shelf life of the product but also to provide relevant information to the purchaser. One can conclude that the packaging potential in the Indian food & beverage segment is immense, considering the fact that the food & beverage industry in the country is growing appreciably along with rising consumerism among middle classes and the retail revolution. Today market demands packaging which can help protect the product, increases its shelf life, provide necessary and adequate information about the product, be pleasing to the eye, and be convenient to operate. These are necessary but not necessarily sufficient market guidelines for appropriate food & beverage packaging in these changing times. However, intelligent packaging for the food & beverage industry should also take into account of environmental considerations, along with the abovementioned market considerations. With the expected growth in the processed food industry, there is ample scope not only for the existing companies to expand their packaging capacity but also for the new entrepreneurs to foray into the field of I packaging.

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F E AT U R E

Our Tastes Need Travel By Swarnendu Biswas

I

ndian cuisine is an integral part of Indiaâ&#x20AC;&#x2122;s pluralistic cultural heritage. Like its culture, the cuisine of India too cannot be described simply, and embodies great variety; comprising myriad delectable tastes and aromas of regional flavours. In fact, it is more appropriate to say cuisines of India rather than Indian cuisine. At the same time, India is also a country of great tourism potential, having a plethora of destinations reflecting great natural beauty and/or historical and cultural heritage. And many of the tourist destinations of the country are also known for their respective unique food specialties, which if projected before the national or even global viewership and/or readership in more proactive and creative manner by the state governments and the Union government, and as well as by the Indian hospitality industry, can enhance the restaurant business from these places of tourist attractions and also contribute to these destinationsâ&#x20AC;&#x2122; respective tourism

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potentials in the long-run.

Specially Sweets Take the case of Puri, a place of great natural beauty with its beach roughly kissed by the waves of turbulent Bay of Bengal. It is also a destination of immense significance for religious tourists that is highlighted by the Jagannath Temple and the annual grand religious spectacle named Rath Yatra. However, Puri is also known for its wonderful Khaja, a scrumptious sweet specialty from Orissa comprising refined wheat flour, sugar and edible oils. However, khaja is also savoured in Bihar, West Bengal, Uttar Pradesh and

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Andhra Pradesh too. This fried sweet with simple ingredients and great taste is the highlight of the gastronomic journey through Puri. The history of khaja dates back to more than 2000 years, and in fact has its roots in mythology. There is an interesting legend associated with khaja. The legend resonate that the Lord Jagannath, on whom the Jagannath Temple is dedicated, entered the dream of a man from Puri and gave him directions on how to prepare khaja. The following day the man prepared a basket full of khajas and offered it to the Lord, which the Lord happily accepted. For preparing puffy khajas which melt in the mouth, prepare a thick paste of wheat flour, mawa, and edible oil. Thereafter it is deep fried until the

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F E AT U R E local food specialties of Varanasi.

Taste of the City of Joy

paste becomes crisp. Also make a sugar syrup, known raseni or pak. Now soak the crisp croissants in the sugar syrup until they absorb the sugar syrup. Besides enjoying khaja on the beach or while taking a car ride to nearby Konark to visit the world famous erotica flavoured 13th century Sun Temple, the visit to Puri should also accompany a sumptuous journey through seafood options. Prawn, crab and fish specialties from Puri can linger in the taste buds of the tourists long after the travel to the destination is over, and along with the sea and spirituality, they can play their role in inducing the tourists to again come to Puri. The delicacy of freshwater prawn cooked in coconut milk and spices shouldnâ&#x20AC;&#x2122;t be missed for non-vegetarian tourists visiting Puri. The spicy crab curry from an unknown restaurant of Puri still entices me to visit this coastal town. Varanasi is another important tourist destination of India, whose historicity is perhaps older than recorded history. The ancient city with deep religious resonance whose echo spreads across millennia, is famous for its quietly flowing Ganges passing along side its 84 embankments, and also for its Kashi Vishwanath Temple and Sankat Mochan Hanuman Temple. It is a city where a wonderful tapestry of myths and legends intersperse the busy ambience to create a unique cultural ethos for the city. The ancient city of narrow and dirty lanes and by lanes, which is dotted with

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numerous temples, is also renowned for its desserts like rabri and malai, its sweet beverages like thandai and bhang lassi, and for its world renowned Benarasi paan. A specialty of Varanasi, a glass of cool and refreshing thandai at twilight can be the perfect culmination to a busy day of excursion through temples and boating through Ganges, particularly during summers. It is a cool milk-based drink spruced with crushed pistachios, cashews, almonds and saffron. You can get it served with a dollop of malai or cream, or if you are a health conscious weight watcher, you may prefer to have it without malai. You can find the Godowlia area of the ancient city dotted with thandai and lassi stores. Tourists visiting Varanasi during Holi or during the Hindu religious festival of Shivratri can also get thandai with the infusion of the intoxicating bhang. Evenings are also good for rabri and malai at any of the numerous rabri and malai shops dotted across the lanes and by lanes of Varanasi. Some of the best rabri shops of the city can be chanced upon on the alleyway that leads to the Kashi Vishwanath Temple from the Dashashwamedh Ghat (one of the most famous embankments of Varanasi) side. A Benarasi paan is a great experience to end a hearty meal, which besides its great taste can also help in digestion. The all time north Indian street food favourities like aloo chat and pani puri also feature prominently among the

Hammer Food & Beverage Business Review

Kolkata is another destination which any connoisseur of Indian food would love to visit. One travelling to Kolkata for business or leisure should not miss the majestic palaces and mansions of the cultural capital of India, which through their colonial architecture have been reflecting the undying romanticism of this truly cosmopolitan city, since the nineteenth century, and even earlier. One of the most renowned and best preserved palaces of Kolkata is the Marble Palace in north Kolkata. They should not also miss the Victoria Memorial, the Indian Museum, the Shahid Minar at Maidan, and a leisurely stroll along the Chowringhee Road. And at the same time, they should not miss out on the out-of-the-world street food of Kolkata, which not only has the naughty tanginess of phuchka(the very Kolkata version of golgappas), the spicy delight of jhal muri, the aroma of the hot kathi rolls, the perennial taste of telebhaja(the deep fried snacks of city that are generally sold on street side stalls), but also the colonial flavour of chicken cutlet and fish fry, the oriental tinge of chowmein and the very old authentic home cooked flavour wafting from Bengali fish curry and rice, which many Bengalis simply term as maach bhat. The doi illish and prawn curry in coconut gravy are two other distinctive favourite dishes among people of Kolkata(in fact they are highlights of the Bengali cuisine), which though one can have in restaurant, but often their home cooked versions do turn out to be better. Kolkata is as much known for its love for arts and knowledge, its craze for football and intellectual discourse, as it is known for its phuckas and jhalmuri and on every other street, lane and by lane of

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F E AT U R E The sweet delicacies of sandesh and rasogolla also feature among the gastronomic highlights of this vibrant city. The rasogollas of KC Das and Bhim Nag’s sandesh must be savoured by tourists visiting Kolkata.

Flavours of Delhi

Kolkata you would find mobile street vendors selling phuchkas and jhalmuri. You will also find that entire Kolkata, cutting across class and caste barriers, is in love with these all time favourites. Phuckas are not much different from the north Indian golgappas. They too are usually made of wheat flour or semolina and the round balls of phuckas are usually filled with boiled potato, boiled white gram, a dash of spices, chilli powder, and also black salt. However, the concoction and flavour of the tamarind water is slightly different in golgappas as compared to phuckas. The flavour of the fillings in phuckhas and golgappas are also different. Make a concoction of puffed rice, boiled potatoes, small slices of onion and tomato, tiny pieces of cucumber, some sprouts, a dash of green chillies, and a few drops of mustard oil, top it with a long piece of coconut, garnish it with coriander leaves… and you get your jhal muri. One handful of the rightly prepared jhal muri can make you realise the simple truth that simple things in life can also land you amidst undiluted joy. Mughali parantha (a parantha laced with egg and stuffed with minced meat or potato filling) is a unique specialty of Kolkata’s culinary repertoire and best of mughlai paranthas can be enjoyed in various small sized outlets off the Chowringhee Road, which are also known in Kolkata as ‘cabins.’ Enjoying mughlai parantha at Anadi Cabin at Chowringhee can take you closer to bliss. Kolkata is also known for its out-of-the-world biryanis. Arsalan is perhaps one of the best havens in this city to realise that biryanis can be ethereal.

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And of course, Delhi, besides its political significance, is one of the famous tourist spots of India. Besides its rich kaleidoscope of history that spans more than a millennia across various empires, Delhi is also a happening destination for food lovers. Any foreign or domestic tourist visiting Delhi should not only visit Red Fort, Qutub Minar and Jantar Mantar, and get marveled at by the city’s interspersing of history and modernity in the process, but should also make it a point to savour the city’s delectable range of street food options. Delhi is famous for its chole bature, papri chaat, tikki, golgappas, and kulfi. In almost every other street, lane and by lane of Delhi you would find street vendors serving sweet and tangy papri chaat, golgappas, and aloo tikkis, which are of course lapped up by the crowd of all ages. Eating joints serving out-of-the-world chole bature in the afternoons for the crowd of office goers and sweet and syrupy falooda kulfi in the evening and twilight for the family crowd are common sights in the busy roads of the capital of India. Old Delhi’s Chandni Chowk area is famous for its wonderful offering of Mughlai food. The kebabs from the streets of Old Delhi have attracted the connoisseurs from the world, and they deserve to do so. The sutli or the string kebabs from Chitli Qabar, near Jama Masjid have the culinary capacity to melt in your mouth, leaving an ethereal lingering taste behind…In fact, these special types of seekh kebabs are so soft that they have to be held onto the skewers with a fine string, and thus the name sutli (fine string in urdu) kebab came into being. Only their succulence can perhaps match their softness. If you want to get the authentic taste of biryanis, kebabs and

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mutton kormas, some of the roadside kiosks dotted along Chandni Chowk and in areas near Jama Masjid can perhaps rank among the best places in the world.

Kebabs, Curry and Feni Perhaps only Kolkata can compete with Delhi in terms of taste and variety of street food, whereas perhaps only Lucknow can compete with Delhi in terms of authentic Mughlai delicacies. Lucknow is world famous for its delicious kebabs, and you can find kakori kebabs, shami kebabs, galouti kebabs, and of course, seekh kebabs across the many street side eateries of Lucknow. But perhaps the most famous kebab outlets in Lucknow are the twin outlets of Tunday Kababi at Chowk and Aminabad. Besides the rich historical collage of Lucknow, manifested through its architecture, the ethereal taste of the kebabs, biryanis, tandoori murgh, mutton korma and other Mughlai delicacies wafting from the Tunday Kababi outlets may entice the tourists to come again to this city exuding refined culture and craftsmanship. Having a dish of Goan fish curry, or a pork vindaloo or a prawn balchao or all of them, and then having a glass of heady feni to wash them down can enhance the enjoyment of a vacation at the land of sea, sand and partying; a land which is a state and a state of mind at the same time, a land which is also known as Goa. All of these above-mentioned food delicacies and the intoxicating feel of feni are very much germane to the Goan experience, as are its churches and carnival; as are its sea and water sports. If Goa has its fish curry, Kolkata has its

sweets and mughlai parantha and the awesome varieties of street food, Delhi has its street food and Mughlai delicacies, Kerala has its Sadhya. Touring Kerala without having a taste of typical Malayali banquet named Sadhya cannot get the

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F E AT U R E in areas far away from them.

Going Beyond the Region

holistic taste and flavour of this wonderful state seep in to your soul. Traditionally, Sadhya is a grand vegetarian feast which generally begins with boiled rice and ends with the sweet dish payasam, with several delicacies collectively serving as interlude to this unique culinary sonata. Sadhya is being traditionally served on banana leaf and is eaten with hands, without the aid of any spoon or fork. A typical Sadhya can have about 24-28 dishes.

The Elaborate Banquets The non-vegetarian counterpart to Kerala’s Sadhya can be found in Kashmir’s Wazwan. Partaking this banquet can give one a feel of the culture of hospitality of the people of Kashmir. Wazwan is part of Kashmir’s identity, and this 36 course meal has several meat and chicken dishes, which can satiate the die-hard nonvegetarian’s palate. There are many more such apt examples, but unfortunately, the space is limited. Succinctly, India is a land of great culinary tradition and diversity with many cities/states/regions of our nation having their unique culinary character or specialty/specialties. It is about time our restaurant business should highlight the culinary specialties of various cities/states/ regions of our culinary diverse country, not only in those respective areas, but also

Feb-Mar ’13

Of course, a restaurateur opening a restaurant in Kolkata or Puri should be called savvy if she/he highlights the culinary specialties of Kolkata or Puri in her/his outlet rather than assuming that upwardly mobile globalised Indians nowadays are only in love with exotic cuisines, as some smart journalists and writers would make us believe. But at the same time, enterprising restaurateurs should try to promote Rajasthan cuisine in Goa, or Goan cuisine in Assam and so on. This would lead to an assimilation of our diverse culinary traditions and facilitate the process of one region’s cuisines getting influenced by the other. This in turn would further enrich the process of continuation of our indigenous culinary character despite exotic influences through globalisation as many forgotten or lesser known dishes of a given region of India may get pan Indian prominence and recognition through the proactive pan India promotion of our regional cuisines. I am not saying that such enterprises are not taking place in the restaurant business of the country, but such endeavours should be more frequent and creative. Eventually, these enterprises will give an impetus to the Indian restaurant businesses focusing on regional cuisines, as I am sure both domestic and foreign tourists would be pleasantly surprised to have daal bati in Goa, or Wazwan in Kerala, without having to look hard for those options or having to visit a restaurant in a five-star hotel. In the long-run, getting diverse culinary specialty of India in one tourist destination would encourage inbound tourism too. Succinctly, our regional and/or city specific tastes and flavours should travel more to reach the people across India and beyond. Unless the aroma of Tundey Kababi spread to the shores of Kerala or unless the taste of authentic Bengali prawn curry with coconut mesmerises a large chunk of restaurant going crowd in Mumbai, our restaurant business will not

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find its pan Indian character. However, for our regional culinary specialties to get nationwide acceptance, regional food festivals and/or city-specific food festivals across our five-star hotels (for example, food festivals focusing on Kolkata’s street food or the Bengali cuisine, or a Wazwan Food Festival or a food festival focusing on the desserts of Varanasi, etc. ) should be held more frequently than before. The five-star hotels should have more restaurants focusing on regional and/or city specific dishes of India (for example, restaurants focusing on cuisines of Kashmir or cuisines of Punjab or the dishes of Goa) along with tourism motifs/highlights of those cities/regions in their ambience and décor. Simply an Indian cuisine restaurant cannot carry the varied nuances of our gastronomic culture. It is too general in its appeal and cannot carry the awesome culinary variety of Indian palate. Five-star restaurants with unique themes such as that of Bengal Renaissance with paintings or images of the 19th

century palaces and mansions of Kolkata and images of important personalities of Bengal Renaissance as part of the décor, or restaurants with the theme of Goan carnival where décor could simulate the Goan festive spirit, can also help build the interest on our regional cuisines among both domestic and foreign tourists. At the same time, frequent hosting of state or city or region specific food festivals (for example a food festival on Old Delhi’s kebabs or Goa’s seafood or for that matter on Kerala’s cuisine) in abroad by the government can also help generate interest among foreign tourists about the awesome range of diverse flavours of India. This in turn may be reflected in enhanced tourism revenues in the long run… I

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PROFILE

A Seasoned Restaurateur By Sharmila Chand

A hotel management graduate from the Institute of Hotel Management, Aurangabad, Kushagra Nagrath, President & Co-founder, Zephyr Hospitality Pvt. Ltd., began his career in hospitality as a Management Trainee with the Taj Group of Hotels. Nagrath then went back to college to complete a Post Graduate Program from IMI in Switzerland. In Switzerland he also worked as a Grill Master Chef at Planet Hollywood Zurich. Upon his return to India in 1999, Nagrath joined Grand Hyatt, New Delhi as part of its pre-opening team. After the launch of the hotel, Nagrath emerged as a key player in the development, launch and management of Grand Hyatt’s award winning European restaurant ‘Brix’. Nagrath has been also a part of the pre-opening team of Taj Exotica Resort & Spa in Maldives where he looked after food and beverage operations, as a part of the pre and post development. Subsequently, he had distinguished tenure with The Imperial, New Delhi. Nagrath helped set up the banqueting operations of The Imperial, New Delhi after its renovation and was a part of the redevelopment and positioning of the hotel. In late 2003, Nagrath and his friends formed a venture named Mahima Hospitality. During this entrepreneurial stint with Mahima, Nagrath was instrumental in creating and managing award winning and highly acclaimed restaurants in New Delhi such as Shalom, Laidbackwaters, Italic and Line of no Control. Mahima Hospitality also launched a hotel in Goa named Soul Vacation. In October -2007, Nagrath was inducted into Alchemist Ltd. to set up and create the company’s hospitality vertical from scratch. He headed Alchemist Hotels and Resorts as its Chief Operating Officer, with a mandate to setup a chain of luxury hotels, along with acquisition of land and in-house brand development. He was later on entrusted with the task of setting up and managing seven restaurants under AHRL – The Second Sin, Spice Water Trail, Kebab Khan, Zazen (Panchkula & Noida), and Café Amor. In September 2012, he joined hands with another entrepreneur and partnered with him to co-found Zephyr Hospitality. The first venture of Zephyr Hospitality, Firefly is an innovative concept bar that is fostered by a vision to make drinking enjoyable, affordable and responsible. Nagrath brings with him an entrepreneurial foresight combined with an extensive hands-on operational and corporate experience, underlined with a strong conceptual and project development capability of more than 16 years. He specialises in concept development and operations, with an extensive exposure to project development. The excerpts of the interview follow: First and foremost, please spell out some key challenges involved in opening of a new restaurant?

Real estate is becoming more and more prohibitive in terms of cost, which is a major challenge in opening a new restaurant. Licensing is also a major challenge in opening a new restaurant as is the challenge of retention of manpower. What according to you are among the most important elements these days to keep in mind in order to attain success

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in the hospitality/food business?

Consistency of service in the food & beverage business and the quality of food & beverage are of prime importance. Retention of staff is the other. Finally, clarity of thought and concept is critical, along with the patience to allow the business to deliver. It should be remembered that if you are in the business for long haul, do not starve the business for funds, as that is a sure shot recipe for disaster. Yes, economics and finances are important, but not the only thing. They will come but first it is important to know the purpose of being in this

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business, and what is the end result that you want. Many people may dream of having their own restaurant, not realising that this is one of the most hands-on businesses, and requires extremely long working hours, which a lot of people tend to overlook. What would you like to say on the current restaurant business scenario in Delhi?

We live in interesting times, and the restaurant business scene has really evolved, but we still need a long way to go. We need to organise as a strong

Feb-Mar ’13


PROFILE representative body too, which represents, lobbies and gets resolutions passed cohesively and be collaborative. Lots of mushrooming of small friendly neighbourhood restaurant concepts are going to be the future, which though small, will collectively change the dynamics of the industry as they are not likely to compromise on style, experience and the quality (all important ingredients) and will certainly be high on value for money. As a veteran in the hospitality industry, please comment on how the restaurant business has evolved over a period of time?

It is quite amazing to see the transition of this business and the kind of money flowing into the restaurant space. The business is becoming more corporate and a lot more professionals are jumping into the fray with structured financing. Kindly throw some light on your Co-founder of Zephyr Hospitality

Here I must add that I am grateful to Gaurav Gulati, my Co-founder, who brings method to this madness, and is central to the funding, financing and structuring of this enterprise. He is an investment banker who specialises in retail and consumer driven businesses. What has helped you the most in the image building of your brand?

I think collective direction by both the Founders, and not falling prey to regular temptations. We have ensured a lot of word of mouth to build a base of regular guests, and only now are we going in for media campaigns. We have stuck to basics, and on delivering the brand promise of being the quintessential neighbouhood bar. What do you enjoy the most about being in this business?

Oh, there are so many things. A great facet of my job is that I can play a different role everyday— from being a Chef to the Manager to the Bartender— which keeps you young and in touch with your everyday consumers for instant feedback and instant rectification. But nothing beats the

Feb-Mar ’13

enjoyment of getting that look of satisfaction on a person who has just paid to experience your space. His coming up to you and say, “Well done, great job, love the place. Thank you,” gives instant gratification. The ability to make others happy is what I enjoy the most in this business. What do you dislike the most?

The bribes, which many authorities claim as a matter of right to exempt you from harassment is a thing which I dislike in this business. At times, the

“Our first venture, Firefly, is not just a bar, it is a daily philosophy of living well, to shine bright and strong, even if for a brief moment. This is what we want to make our patrons feel when they walk into Firefly. The idea is to create the quintessential everyday, neighbourhood drinking bar that is high on quality, be it in terms of music, food, drinks, service and decor. But what makes it special is its pocketfriendly pricing. It is a replicable and a scalable model that will grow over the next 6-8 months. We are hopeful of launching 10 more Firefly outlets in the next 24 months.” — Kushagra Nagrath President & Co-Founder, Zephyr Hospitality Pvt. Ltd. treatment that guests give to the staff is so rude and uncalled for. It also makes me very upset. If you could change one thing about your position or business, what would it be?

Reduce the burden of taxation, and get single window clearances for all permits / licenses. Succinctly, we need to get the whole environment more conducive to restaurant business, which can encourage entrepreneurship in this direction. How important is it to have good interiors in the restaurant? How much significance you give

Hammer Food & Beverage Business Review

to the décor and ambience of the place as compared to the food?

Firstly, it is important for the place to have great food and service. Then comes the extremely critical conditions like hygiene and cleanliness. After that comes the look and feel. A lot of people tend to do the reverse. They end up investing so much time, money and effort for the place to look absolutely dazzling that they compromise on the core of the business which is food & service. However, I guess great food and service should be complemented by interiors and ambience. After all you would want the person who is coming in to your place to come again and again, and feel nice about it. What are the top three traits or skills you look for in your Head — Food & Beverage Manager?

Integrity & efficiency, motivation and dignity of labour, knowledge of the business are the things which I look for from such a personnel. Is it getting difficult to hire good trained manpower these days, in this business?

Yes it is primarily due to the unstructured way the Indian restaurant business is still being run. Can you suggest any tips or insights for an entrepreneur in the restaurant business to strengthen her/his team?

Treat your team members as your business partners, provide a clear succession plan, reward them even for small deeds and contributions, and nurture and train them well. After all, they are the ones who look after your business. For a guest, a smiling face can make it and a sulking face can break it. What are your future plans to expand your brand?

We want to be dominant players in the free standing bar space, and want to create a great chain of neighbourhood drinking places under Firefly. We are already in negotiations for two more sites. We first want to expand within Delhi, before expanding into the entire NCR.

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THEME CUISINE

Savour the Flavours from

Liguria By Sharmila Chand

H

istory, culture and geography distinguish the cuisine of one region from another. La semplicità, i.e. ‘simplicity’ characterises Italy’s famed gastronomy. Simple and fresh ingredients are the key to Italian cuisine. Geographically, the coastal region of Liguria forms a long narrow crescent along the Ligurian Sea towards the northern part of Italy. Here it deserves a mention that Liguria is the only Italian region that borders with the sea to the south, the Alps to the north, and the Apennines to the east. Liguria shares its western border with France, and the eastern and northern side of Liguria are flanked by Italian regions of Piedmont, EmiliaRomagna and Tuscany, which have had influences on the local culinary culture of the region.

A Sumptuous Journey Liguria’s terrain and climatic conditions are suitable for growing mushrooms, pine nuts and chestnuts. The geographical conditions of Liguria are also favourable for growing olives, producing exceptionally light flavoured oil, wine grapes, corn, basil, garlic, chickpeas, zucchini, potatoes, onions and artichokes. Liguria is endowed with a wide coastline, which makes fish and shellfish the main protein sources used in Ligurian cooking. While wheat is grown in small quantities in the region, pasta is an important element of Liguria’s culinary character. It is said that a type of small lasagna noodle owes its origin to Liguria. It is made of chestnut flour, and it is still popular.

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The people of Liguria are skilled in creatively using locally grown ingredients which include chestnut and chickpea, to produce alternate products to use in their pastas, polentas and breads. Pesto sauce is widely used in the pastas in Liguria as a topping. Its high consumption in Liguria is attributed to the abundance of basil and pine nuts in the region. Trenette, a flat, thin pasta, and gnocchi feature rampantly in Ligurian menus. The well-known unleavened bread named focaccia is a specialty of Liguria, which is best savoured when it is fresh and warm from the oven. There are also a great many interesting forms of ravioli in Liguria, such as borage ravioli. As the readers have guessed, the cuisine of Liguria indeed has a strong marine influence. Anchovy, the small white bait, white bream, sea bass and many other types of fish spruce the gastronomic flavour of Liguria’s cuisine. Like most Italians, the people of Liguria prepare their fish without intricate sauces, with just a dash of local herbs and olive oil. Olives and olive oil from the region of Liguria are part of Italy’s rich culinary legacy. For example, the small taggiasca olives, besides being tasty, produce a wonderful extra virgin olive oil. No wonder that since the last nine hundred years or so many areas of western Liguria have been dotted with them. They were extensively planted by Benedictine monks during the 12th century, and since then their presence in western Liguria has been quite prevalent.

Hammer Food & Beverage Business Review

Feb-Mar ’13


THEME CUISINE The Heady Liguria As far as wine goes, Liguria is renowned for its dry whites like the Vermentino and Pigato, which offer sumptuous heavens if are enjoyed with regional delicacies, which include marinated alici (anchovies) and baked orata fish. The famous red wines of Liguria include Rossese from Dolceacqua, and the Sangiovese. The latter is derived from the grapes, which are grown in the hills located in the vicinity of the Roman ruins of Luni, in Tuscany. Sciacchetrà; the white passito wine made from grapes that is being partially dried to enhance sugar and alcohol content, is another heady delight from the region of Liguria.

Just Desserts from Liguria The enticing desserts of Liguria include the chestnut flour castagnaccio pie, the torta limone (lemon pie) and the traditional pan dôçe; a rich sugar-coated, butter-filled unleavened cake spruced with pine nuts, raisins, candied citrus fruits and orange flower extract. The big and surprisingly sweet lemon also presents itself as an ideal energising snack, while walking down the scenic countryside of Liguria.

Menu Planning Cuisine from Liguria at San Gimignano, at The Imperial New Delhi Cucina Di Liguria Antipasto Carciofi Ripeni Stuffed artichoke served with talleggio cheese fondue Carpaccio di Tonno Tuna Carpaccio, caper sauce and olive oil Zuppa Burrida Ligurian fish stew Primi di Piatti Pansoti Swiss chard and ricotta ravioli in Sage Butter sauce Trofie al Pesto Genovese Potato, green beans and basil pesto Secondi Torta Pasqualina Spinach tart with Swiss chard and arugula Tonno Con Cipolle Ripieni Tuna stuffed in braised onion and served with crispy leeks Pollo All’ Uccelleto Corn fed chicken over Ligurian bean stew Cima Ripiena Stuffed breast of veal Dolce Ravioli Dolci Con Fichi e la Porta Sorbetto E Dolce Salsa di Gorgonzola Hot ravioli served with fig and port sorbet and sweet gorgonzola sauce

Feb-Mar ’13

Cuisine of Liguria at San Gimignano, at The Imperial New Delhi Recently, there was a special Liguria cuisine promotion at The Imperial hotel in New Delhi. Chef Willi Haueter shares recipe of one of his signature dishes that derives from the cuisine of Liguria. Recipe by Chef Willi Haueter — Executive Chef, The Imperial New Delhi Tonno Con Cipolle Ripieni Ingredients Chopped White Onions Cooked Tuna Mile De Pain (Fresh Bread Crumbs) Grated Parmesan Cheese Bread Crumbs Pance Eggs Milk Extra Virgin Olive Oil Salt Pepper

Unit Nos. Gm Gm Gm Gm Nos. Ml Ml Gm Gm

Amount 30 1000 150 150 80 2 250 100 5 5

Method: Peel the onions, cook in boiling salted water, drain when al dente. Remove the inside and blend fine. Wet the bread crumbs in a little milk, then squeeze and pick them up in a bowl. Combine the garlic and the pulp extracted from the onions, add the cooked tuna, eggs, parmesan cheese and stir until the mixture is smooth. Now season with salt, flavoured with plenty of freshly ground pepper, seasoned with 1 tablespoon oil and mix again. Fill the mixture into the onions. Arrange the onions on the baking sheet lined with butter paper, sprinkle with breadcrumbs and drizzle with a little oil. Bake the onions at 180c and cook for about 20 minutes. Remove them and serve them hot.

“Liguria is the northern most state in Italy, bordering on Tuscany, EmigliaRomania and France. As it is closely related food wise to Tuscany, which is our base in San Gimignano, it was only natural to include the cuisine of Liguria in our promotional calendar. The response has been genuinely very good and we will feature this cuisine again next year. Liguria has abundant meats and seafood as base for its traditional meals.” — Chef Willi Haueter, Executive Chef The Imperial New Delhi.

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RESTAURANT

Culinary Treats at the

Sunday Brunch By Sharmila Chand

T

he 24/7 Restaurant at The LaLiT New Delhi is a perfect place to indulge in a delectable culinary feast, presented by Chef Bernhard. Stepping in from the grand lobby is this bar dining restaurant with a well stocked bar to its right and live open kitchen to its left. The 24/7 Restaurant is considered to be among the trendiest and happening restaurants in the capital city, comprising a total of 210 covers. Its large French windows, attractive al fresco seating and an interactive open kitchen bring in an outdoor-indoor feel to the outlet. The restaurant offers cuisines from around the globe for a sumptuous buffet for breakfast, lunch and dinner as well as for an elaborate a-la-carte selection. “We at The LaLiT New Delhi have always re-defined the norm. Now we are re-defining the typical Sunday Brunch at our 24/7 restaurant and al

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Hammer Food & Beverage Business Review

fresco,” asserted Keshav Suri, The Executive Director, The LaLiT Hotels. “No longer are Sunday brunches going to be till your typical 3 pm, and no longer it is just champagne-centric. At our Sunday brunches you get some out-of-the-world cocktails and if you want more we offer martinis too,” he added. However, he maintained that the Chefs at The LaLiT New Delhi are very secretive about the menus and even he does not know what is going to be served in which brunch. “So you have to come here every Sunday because each brunch with us has something different,” Suri pointed out. Offering an unbeatable selection of delicacies from European, Thai, Lebanese, Indian and other world famous cuisines, the Chef has even managed to surpass his own culinary creativity at the Sunday Brunch, at 24/ 7. He has laid out a feast comprising of

Feb-Mar ’13


R E S TA U R A N T sushi, lamb chops, red Not Just Another Brunch snapper, baked potatoes, range of satays, varieties of At the 24/7’s Sunday kebabs, pulaos and brunch, indulge in the biryanis, steaks, soups, scrumptious spread of pizzas, salads and lot Roasted Turkey, Oyster more…to tickle your taste Rockefeller, Peking Duck, buds. The Sunday brunch Black Olive Crusted Salmon at 24/7 showcases an Steak, German Bratwurst amalgamation of with Braised Onions, Pork multifarious cultures to Chops, Tarts filled with make your weekend truly Spicy Asparagus & Corn, extravagant in culinary Tenderloin Tornadoes with terms. Black Pepper Sauce, Green Keshav Suri With these creative Peas, Spring Onions & Salsa. gastronomic delights he wants to treat Chilled Oyster with Tabasco, Key your palate to a wide range of Asian & Lime Juice and Chopped Bermuda western barbecue items at the al-fresco Onion, Caribbean Jerk Chicken, Parma area. And what better way to wash all Ham Wrapped with Red Snapper and these sumptuous delights than with the Lemon Preserved Chicken Breast are the finest champagne! delectable signature dishes of the “G.H. Mumm is the champagne Sunday brunch menu at 24/7. which is being served with our brunch. The desserts indeed are not to be It is clean, fresh, stark, lightly fruity missed either. There is a selection of champagne, which is round and smooth exotic fruits, flambéed crepes, and over to the palate. It has a hint of fruity, 15 dessert items including mousses, citrus, grapefruit taste and is wellcheesecakes, pastries and a variety of balanced with pleasantly lingering Indian sweets as well. Enjoy a lazy Sunday brunch meal finish,” explained Tarun Raj, Assistant that lasts for hours, with your loved F&B Manager, The LaLiT New Delhi.

Feb-Mar ’13

Hammer Food & Beverage Business Review

ones, and sit back and watch the crisp afternoon Sun melt into the evening. Food and relaxation are in galore for you at the Sunday brunch, at the 24/7 Restaurant.

Meet the Chef Chef Bernhard Koenig has joined the The LaLiT New Delhi as its Executive Chef, and brings with him a track record of over 30 years of experience and success in the hospitality industry, which include experience of working with leading hotel chains like the Taj,

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RESTAURANT

the Oberoi’s, the Hilton and the Shereton amongst others. He played a major role in the launch of the Taj Exotica Goa and played a critical role in reinventing their food & beverage repertoire. In his tenure with the Global Village in Dubai, he identified and presented innovative dinning concepts. He has also been instrumental in placing Movenpick Hotel & Spa Bangalore on the international gastronomic map for its award winning brunches and dinning concepts. His culinary repertoire, influenced by the richness of the world’s diverse culinary traditions, has its genesis in Europe and the Middle East, and winds its way through India, Indonesia and other regions of the world. His dishes offer a feast for the senses that thrills and delights, and like any creation of art, it flows from the heart and is

fostered by an uncommon passion. His stint with The LaLiT New Delhi reflects his usual creative spirit, marked by curiosity and innovation. His vision is to reinvent traditional Indian cuisine, using seasonal and locally available ingredients with streamlined western techniques, so as to create a harmonious palate of flavours that will bring to the forefront the evolving Indian fare in India. Koenig ’s philosophy of cooking believes that good food should be simple; prepared with the freshest of ingredients, while being healthy at the same time. However, for him keeping it simple does not mean uninteresting. “India is a land of a plethora of spices and with an impressive team of 120 Chefs at the LaLiT, each with his/her own story to tell, the possibilities for synthesis and melding of culinary experiences are almost limitless,” he explained. I

“The Sunday Brunch at The LaLiT New Delhi revolves around global cuisines. We have taken utmost care in designing the new menu. For our brunch, we have delicious dishes from a multi-cuisine menu, suitable for every palate. Among the many new elements of the Sunday Brunch is a live barbecue in the al fresco setting where we are serving Asian satays, stir fries and western delicacies like tenderloin butterfly, lamb chops, grilled salmons and red snappers with variant choices of dips and mouthwatering desserts. Even for the children accompanying the parents, we have a special menu just for them.” — Chef Bernhard Koenig, The Executive Chef, The LaLiT New Delhi.

“The al fresco at 24/7 is an oasis of serenity, right in the heart of the city, Connaught Place. It is the perfect place to have a leisurely Sunday Brunch in the city, where you can enjoy champagne, cocktails, martinis and some fantastic live food. The champa tree, located right in the middle of the al fresco setting, the water body drowning the sound of the streets, the greenery all around and the lounge music will together transport you in another world and our promise to you is that you will not be able to tell how the afternoon has glided into the evening.” — Tarun Raj, Assistant F&B Manager, The LaLiT New Delhi.

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CHEF VOICE

A Passion to Perfection By Sharmila Chand

Mihir Kiron Mukherji, Executive Chef, Country Inn & Suites By Carlson, Jaipur, began his journey in the highly exciting and creative world of cooking way back in 1992, with the Taj Group of Hotels. His first job was at Taj Bengal in Kolkata as a Management Trainee in the kitchen. He thoroughly enjoyed his first stint and successfully combated all the challenges for about five odd years. Thereafter he left for Miami, Florida to join Carnival Cruise Lines in 1997 as Chef Tournant or Sr. Chef-de- Partie and worked there till the year 2006. Eventually, he rose to the position of Sr. Sous Chef. Then he came back to India and taught at Oxford Brookes University’s offshore campus at Raichak, Kolkata for about a year. After that, Mukherji joined Mainland China restaurant chain as an Executive Chef and worked there for about two years, taking care of their Mani Square Mall operations, which included three specialty restaurants , one lounge cum discotheque and five banquet halls. In the year 2009, he joined Country Inn & Suites By Carlson, Jaipur as the Executive Chef. He presently looks after seven food & beverage outlets of the property. He has also done several live presentations along with the celebrity Chef, Tarla Dalal for Lions Club, Jaipur Chapter. Mukherji has been personally acknowledged by the previous American Ambassador to India, Timothy J.Roemer, for enthralling him and his entourage with amazing food delicacies. In Mukherji’s own words, “The accolades and compliments from my guests keep on igniting my passion and love for creating new recipes for the guests and in turn sharpening my skill every single moment.” The excerpts of the interview follow: How do you define yourself professionally? I define myself professionally as an eccentric professional with an outlook towards perfection. If you tell me to define myself in two words, it will be simply ‘Crazy workaholic.’

What is your aim from life? To be remembered as a good human being and a great Chef.

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What would you like to say about your attitude towards work? I am a real workaholic. I am passionate about my profession.

What is your definition of success? It is quite simple really. It is to move forward and learn from the past.

What is your idea of happiness? What is your source of inspiration?

My happiness stems from creativity.

Feedback and comments from my esteemed guests are my source of inspiration.

What do you believe in?

Hammer Food & Beverage Business Review

I believe in myself and in honest and genuine work.

Feb-Mar ’13


CHEF VOICE What is your strength as a professional?

powdered / crushed form).

It is my ability of being a quick learner. My fierce attitude, which never lets me give up, is also one of my biggest assets.

And what is your favourite dish?

What do you consider your weakness?

What is your favourite equipment?

I think it is my aggression.

As a professional, what are the qualities you are obsessed with? They are perfection and timeliness.

What is your greatest desire as a professional?

Mustard Hilsa is my favourite dish.

Zwilling J. A. Henckels’ Fourstar Knives.

What are your future plans? What is your favourite food joint? I would rate Oh! Calcutta Silver Spring in Kolkata as my favourite eating joint.

To be known as a celebrity Chef.

How do you rate yourself as a Chef on a scale of 1 to 10? I would give myself 7 out of 10.

What is your favourite cuisine? The Bengali and French cuisines are my favourites.

What is your favourite spice? It is black pepper corn (could be in

Feb-Mar ’13

The compliment from Timothy J. Roemer, the former United States of America’s Ambassador to India, for preparing a lunch for him and his entourage on their return from Ranthambore National Park, which came in the form of a ‘letter of appreciation’ that was handwritten by him to me.

Whom would you rate as your favourite diners? Guests who love to eat as well as are very choosy and fussy.

What is your hot selling item? It is Chingri malai curry (Prawn malai curry )

What is the best compliment that you have received so far?

Hammer Food & Beverage Business Review

I want to move ahead to a more challenging and intriguing environment.

What is the position of Chefs today in India? Much better in every respect than the times I began my career, some 22 years ago.

What are the problems and challenges faced by Chefs? The challenge of high attrition rate of skilled staff in this highly volatile professional environment is a big challenge faced by the Chefs in our country.

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O P E R AT I O N S

The Emerging Tastes and Flavours By Sharmila Chand

T

he world of food, like the world around us, is exciting and evolving. Like the fashion industry, the culinary industry also passes through different trends across various ages and times. Nowadays, the trends in the happening F&B industry are emerging faster than the previous years. Here we take a look at the emerging and about to evolve food & beverage trends to see what new ideas or comeback concepts are taking the culinary world of India by storm. In the course of the story, I scouted for wellknown Chefs who helped me ascertain which cuisines are garnering popularity, which culinary styles and practices are catching the fancy of discerning diners, etc. On the basis of the prevailing trends they also Santosh

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gave some insight on the futuristic F&B trends, which are on the anvil and might make their presence felt in the F&B industry, in 2013 itself. From organic ingredients to farm to table concept; from revival of grandma’s recipes to comfort food to resurgence of casual dining… there are several food & beverage trends Thomas spearheading these days. All these F&B trends can influence the hospitality industry of 2013 in a big way, for F&B segment has grown into one of the crucial segments for the hotel industry. Knowing these emerging and on the anvil trends can easily help the hospitality business to Jori

Hammer Food & Beverage Business Review

tailor their F&B offerings accordingly.

New-age Ingredients and Culinary Classics “The new-age ingredients and technology will make place for the traditional ingredients and conventional cooking,” asserted Thomas Angerer, Executive Chef, Hyatt Angerer Regency Chennai. He further opined that “locally sourced sustainable produce with ‘zero mile’ concept shall be the buzzword in the industry.” At the same time, Angerer views that “all time favourite culinary classics shall find their way back to the menus across the country.” In this regard, he thinks that the real talent of the Chefs would lie in their ability to “revisit these all time favourite culinary classics.”

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While discussing other trends on the anvil, Angerer opined that, “Simple preparations, Chef-crafted authentic food, home style recipes and clean presentation shall be in.” He also expressed that focus shall be more on organic local produce rather than on imported and preserved ingredients. Sunil Gadihoke At the same time, many F&B trends are also showing signs of waning. “Molecular cuisine concept which was quite prevalent in the past years shall now go away,” predicted Angerer. “The casual dining experience is definitely a major emerging trend. Formal dining is reserved for very selective occasions,” affirmed Santosh Jori, the Executive Chef, The Westin Pune Koregaon Park, Pune.

Variety in Cuisines According to Jori, another big trend in the Indian F&B industry is the “emergence of small plate menus.” Exposure to the global tastes among the discerning diners has also influenced many F&B trends. “The diner is now more knowledgeable and adventurous to try out new cuisines than Dharmesh Karmokar before, hence the trend is to incorporate various cuisines in the menu,” explained Jori. At the same time, Jori averred that multi-cuisine café style dinning concept has been gathering momentum, whereas, “Artificial flavours, complicated cooking, and rich gravies are losing popularity.”

Healthy Food Chaitanya Hiray, the Executive Chef, The Park On Holiday Beach, Goa, predicts the trend of more healthy food with a contemporary twist. However, the definition of healthy food is fast changing. Hiray rightly thinks that healthy food does not necessarily mean low calories or a modified diet. “It means fresh food or farm to table concept,” explained Hiray, who believes that the freshly harvested vegetables/ greens and/ or fresh seafood and meats are gaining popularity among diners. “In the near future, the menu of the restaurants will be based on the seasonality of the products and what will be available fresh,” felt Hiray, who however, believes that the comfort food will be a parallel trend. Chaitanya Hiray

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O P E R AT I O N S

Hiray feels that the frozen food items, food with high fat content or overly heavy foods are going out of fashion, as are the canned or preserved food products. Sunil Gadihoke, Executive Chef, WelcomHotel Sheraton New Delhi, opined that “The spotlight will be on the emergence of popularity of the Vietnamese cuisine, which has already gained popularity in Europe, Japan and Thailand.” Gadihoke informed me that “Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables. Vietnamese food is considered one of the healthiest cuisines worldwide.” Overall, we could see that healthy food is gaining currency among India’s eating-out crowd. “Increase in health consciousness will cause decline in the popularity of comfort and calorie laden foods from the USA, and Japanese food will pitch for a comeback,” observed Gadihoke. The cold kitchen items are also

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making a smart comeback on the tables. “The return of the classical cold kitchen in restaurant buffets like pates, terrines, pies and delectable combos of meats and offal are gaining popularity,” averred Gadihoke. Gadihoke also believes that fresh Locavore, nose-to-tail food, fresh vegetables, fruits and salads, and forgotten grains are very much part of today’s F&B trends whereas food products with high calorie content and fatty food products have lost grounds in terms of popularity.

Specialisation is the Key Dharmesh Karmokar, Partner and Chef at Silver Beach Cafe and Nom Nom, Mumbai, rightly thinks that there will be more specialisation in cuisines in the times to come, and the trend of very market focused cuisines would emerge. “For example, we have already started seeing a number of frozen dessert brands, or more numbers of Thai cuisine outlets. The trend in today’s F&B industry is to be more focused on your offerings,” concurred Karmokar.

Hammer Food & Beverage Business Review

Burmese cuisine and Teppanyaki are in, believes Karmokar. “Innovative, healthy but at the same time tasty food products, music/genre based outlets, focus on regional cuisines like cuisines of Kerala, Bengal, Parsi cuisine, etc. are among the emerging F&B trends of today. Furthermore, in the near future, we will see loads of interesting imported ingredients invade the market, as the suppliers will need to cater to the market which is getting crazy for authentic dishes,” proffered Karmokar. At the same time, Karmokar believes that “Broad-based, oily and fattening preparations are definitely out of the trend.” Besides, “restaurants serving everything and anything will also start folding up,” he observed.

Herbal Teas and Chocolates “Guests will prefer specific cuisines in authentic style,” said Sahil Arora, Executive Chef, Jaipur Marriott Hotel. Arora believes that most sought Sahil Arora after international cuisines in the near future, in the Indian F&B industry, would be Korean and Burmese cuisine. Arora informs that herbal teas and simple chocolates are also in vogue, though the growth of popularity of crafted chocolates is slow. “Fresh fruit juices and palate cleansers like beet, red carrot, etc. will be the in things in the industry, in the times to come,” gauged Arora. ■

Feb-Mar ’13


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HYGIENE

Fostering Impeccable

Food Safety By Hemant Kumar Kochar

T

he Indian hospitality industry is growing at an exciting pace and contributes a significant amount to the economy of India. This trend is only expected to be buoyant in the years to come and that is one of the reasons why many students are viewing this industry as a lucrative career option that will be able to provide them with fruitful opportunities in the short as well as in the long-run. As in other facets of the hospitality industry, there is lots of demand for well-trained and wellqualified professionals in the restaurant business too. It should however do well for the students aspiring towards a career in restaurant or any other form of food service business to remember that nowadays food safety or food hygiene are gaining crucial importance in this highly competitive business. Rising awareness towards health concerns in the society is responsible for this. Food safety is a discipline, which include handling, preparation and storage of food in ways

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that prevent food-borne illnesses.

The Scope of Food Safety It pertains to the practices related to food management & cooking which prevent food contamination and food poisoning. In restaurant kitchens, safety & sanitation are essential to keep everyone healthy and injury free. Chefs need to have a good knowledge and respect for food safety/ food hygiene before stepping into the kitchen for exercising their culinary talent. Food hygiene in the kitchen includes things such as proper storage of food

before use, washing oneâ&#x20AC;&#x2122;s hands before handling food; maintaining a clean environment when preparing food and making sure that all serving dishes are clean and free of contaminants. Chefs should keep in mind that stringent standards of food hygiene/food safety are extremely important for preventing illnesses not only for the guests at the restaurant, but also for the workers and management engaged in the given restaurant business. Eventually, laxity in food safety norms has every chance of affecting the bottom lines of the restaurant business. There are exhaustive routines that should be adhered to for avoiding health hazards in the food business.

Hygiene in Preparation Food hygiene also constitutes keeping preparation areas clean with minimum possible presence of germs. Mixing bowls, spoons, paring knives & other tools used in the kitchen should be washed thoroughly before they are used

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HYGIENE as well as after. Not only utensils, knives and spoons should be washed thoroughly, before and after their use, but even cutting boards also should be cleaned and sterilised from time to time. Succinctly, cleaning and disinfection of food preparation areas and equipments used for making and working on food is of prime importance in commercial eating out establishments. Cleaning may involve use of bleach, ethanol, etc. for disinfection. Washing of hands thoroughly before touching any food should be a practice among kitchen staff working in restaurants. Finger foods are all rage at parties, but dirty hands facilitate the spreading of bacteria. Therefore Chef and other kitchen staff should make it a point to wash up thoroughly with soap and water before and after handling any food. There are many safety procedures to follow when preparing food in restaurant. One of the most important is to melt frozen foods properly. Chefs can cook food from its frozen state or by refrigerating it under 38 degrees F. A microwave is another acceptable way to melt foods, but only if the duration of the entire cooking is done in microwave. Moreover, food items such as meats, poultry and seafood must be cooked in a manner so that they reach their safe minimum internal temperatures. Make sure the meats and poultry are cooked all the way through with the help of a food thermometer. Steaks should be cooked to 145 degrees F, ground beef should be cooked to 160 degrees F, and all poultry should be cooked to 165 degrees F.

Storage Does Matter

Preventing Cross-contamination Preventing cross-contamination is an important aspect of food hygiene as it plays a big role in food poisoning. Crosscontamination can occur when harmful germs transmit to food item/s from other food item/s, surfaces, hands or equipments. The Chefs and other kitchen staff should collectively ensure that raw meat, poultry, raw fish and unwashed raw vegetables do not come in close contact with other foods. Moreover, they should not use a chopping board, knife or any other equipment which has been earlier used for working on raw meat, poultry or unwashed raw vegetables for preparing ready-to-eat food, without the thorough washing and disinfection of the given chopping board, knife or other utensil. Besides it is important to clean kitchen worktop and utensils with hot water and detergent to prevent cross-contamination. In fact, it is safe to clean and sanitise any utensil and equipment used to prepare food between its various uses and be particularly vigilant when handling a potentially harmful food such as raw poultry, meat and fish. This can prevent cross-contamination.

Besides taking essential steps in the preparation and handling of food, adequate importance must also be placed on proper storage of food in kitchens. Storing food correctly can not only help maintain its quality but also facilitate its safety. Proper storage of food also prevents food wastage and hence the presence of rotten food in kitchens, and therefore plays a direct role in the economics and hygiene of kitchens. To facilitate proper storage of food in restaurant kitchens keep all food items wrapped and clean. Each food item in your walk-in refrigerator, freezer and your dry storage should be in a sealed labelled container or be packaged with the contents and date received. Do not take a chance on food items of questionable quality. ‘When in doubt, throw it out’ is a great rule to live by when it comes to food safety. Go through the refrigerator unit regularly and get rid of spoiled foods. Use the fresh products whenever possible. Moreover, to strengthen the process of impeccable standard of food safety in restaurants each food item served in restaurants will need its own flow chart, which looks at every step of the food’s journey from being received into the restaurant to being served to the guests. The steps in between include storage, preparation, holding or display, service, cooling, etc. The Chef/Executive Chef should be responsible for ensuring that these flow charts are in order. Not only aspiring Chefs, but all students venturing into the food service business must keep in mind these abovementioned guidelines to have a fruitful and hygienic career ahead. It must be remembered that without food safety, great quality of food involving culinary creativity, can be meaningless. For if a person falls ill after having your food, because of non adherence to some essential hygienic considerations, she/he would not likely to visit your restaurant again even if you offer a plethora of exotic delights. And you may face a lawsuit too… The Author is the Director of Madhuban Academy of Hospitality Administration and Research (MAHAR), one of the premier institutes in the country. He can be reached at kochar.hemant@gmail.com

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HAPPENINGS

The Industry Celebrates with Venus

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elhi-based Venus Industries recently celebrated its 50 years of presence in the hospitality industry, which has marked by growth and success stories. The momentous occasion reflected in a celebration, at The Leela Kempinski Gurgaon. The grand show which commemorated 50 years of Venus Industries was graced by who’s who from the hospitality industry. A troupe of artists gave a scintillating musical performance to enhance the atmosphere of gaiety. Hues of celebration infused among the guests. Today Venus Industries is a renowned name in the manufacturing and exporting of premium quality of stainless steel lifestyle items and hotel wares. The exhaustive range of hotel ware of Venus includes cutleryflatware, tableware, chafing dishes, laufeen dish & trolleys, lighting buffet collection, bar ware, and kitchen ware

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J K Khurana Addressing the August Guests

Leading the Show: Vicky Khurana (L) & Bimal Khurana (R) with J K Khurana

Hammer Food & Beverage Business Review

and many other products embodying uncompromising excellence. Venus now also offers exclusive Zebra Table Accessories, and on its 50th year, Venus has introduced Rose Gold Chafing Dishes. The company claims that it is the first time such an item has been introduced in the Indian hospitality market. Here it deserves a mention that ‘SUNEV’ range of products from Venus Industries comes across as various fusions of stainless steel with ceramic, stainless steel with glass, stainless steel with wood & stainless steel with acrylic. Over the last five decades, the right combination of professionalism, experience, creativity and know-how has propelled Venus into the leadership position in the supply of stainless steel wares to the hospitality industry. Venus is now synonymous with luxury in dining across hotels. Feb-Mar ’13


HAPPENINGS

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PRODUCT PREVIEW CHANYA TIES WITH OMNITEC

FINE QUALITY PULSES

Chanya Enterprises, distinguished market leader in providing absolute hospitality solutions has been appointed as a distributor of OMNITEC products in India. OMNITEC, Spanish corporation manufactures mini bars, electronic safe door locks and energy saving switches apposite for contemporary hotels, resorts, motels, guest house etc. Beside this Chanya Enterprises is also one of the leading outsourcing units of hospitality products from Spain, Hong Kong and China. The company has an outsourcing office in Hong Kong and has recently launched its line of porcelain crockery in India under the brand name ‘Finesse’. The porcelain range from Finesse is heat resistant and microwave proof so as to be favored for multiple utilization. Chanya Enterprises has also launched a rechargeable, smoke free flickering candle which is environment friendly and completely harmless. As a much favored hospitality solution outsourcer, Chanya’s product list includes a wide range of electric kettle, hair dryer, guestroom telephone, ironing board, magnifying mirror, electronic weighing scale, guestroom I-pod, bathroom mat, guestroom leather products, amenity tray, internet cable holder, guest amenities, wooden hanger and housekeeping products. With an outlook for constant growth and customer satisfaction, Chanya Enterprises ensures in providing only the best in the market for its loyal and future customers. Chanya Enterprises sales@chanyaenterprises.com

AgroPure group began its journey in the year 1970 with a complete set up of dal and flour mill under the guidance of Sh.Ghanshyam Dass Goyal. Today AgroPure group of companies is a leading brand of processor, manufacturers and exporters of fine quality pulses and besan. Apart from incredible business strategy the secret behind AgroPure’s remarkable success is the superior standard of quality and well planned supply chain. The team of highly qualified and well experienced staff has helped in maintaining and growing the company in the field of delivering total quality and business development. The combination of great exposure and complete knowledge about the industry has always guided the company with the needs of the changing market in both domestic and international spheres. AgroPure believes in 100% quality maintenance with extra care and effort towards building and maintaining relationship with customers. The company constantly strives to upgrade the standards with high quality and on schedule delivery of products. The company makes sure that the products pass through stringent quality checks so that only the best ranges of products reach the clients. Because of the much valued expertise gathered in all these years the company has been able to nurture eminent business relationship with customers and retain them for the longest period of time. AgroPure Capital Foods Pvt. Ltd. cfcapitalfoods@yahoo.co.in

DESIGNER CUTLERY & TABLEWARE

BEVERAGE DISPENSING

Established in 1982, Neeti Udyog is a leading manufacturer and exporter of designer cutlery and tableware. With decades of experience in manufacturing and delivering quality products which are creatively designed, the company has carved out a niche for itself in the hospitality industry across the globe. The USP of Neeti Udyog is that it can deliver custom made products. With its motto “You Sketch We Craft” the company can fabricate all items as per the specifications/dimensions of the customers and can also develop the existing designs in silver-plated wares, stainless steelwares, copper wares, and brass wares. The range of cutlery and tableware of Neeti Udyog are immensely popular across the leading hotels, restaurants, and other food service outlets. Neeti Udyog anshul.neetiudyog@gmail.com

Pacific Merchants, manufacturer of quality keg beer dispense equipment has a 50,000 square feet manufacturing plant in North India. The company works on ISO 9001: 2000 TUV certified systems and has been producing beer faucets, beer line brass fittings, keg couplers, brass hardware drinking water equipments, bar ware and other beverage dispensing equipments in India since 1999. Pacific Merchants has achieved a reputation in USA, Australia, UK and other worldwide markets for superior product quality, undying leadership and love for its beverage dispensing products. Today, Pacific Merchants has revamped its brand name to ‘Krome Dispense’. The company works closely with breweries and bar owners and thereby has procured several contented customers over the period of time. Pacific Merchants is the channel partner for patented ‘Beer Foam Detector’ and ‘Glass Washers’ which are produced in Canada & Germany respectively. Pacific Merchants info@kromedispense.com

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

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MUNNILAL TANDOORS PVT. LTD.

16

DABON INTERNATIONAL PVT. LTD.

09

NEENA ENTERPRISES

18

DHR HOLDING INDIA PVT. LTD.

01

PARSHADI LAL & SONS PVT. LTD.

25

DS GROUP

BC

RANS TECHNOCRATS (INDIA) PVT. LTD.

29

DRINKTEC 2013

63

RATIONAL INDIA

12

FCML PROJECTS

13

REMINGTON STEEL ARTS

74

FnS INTERNATIONAL PVT. LTD.

21

SASKATCHEWAN PULSE GROWERS

15

FIDELIO INDIA PVT. LTD.

33

SHAMSONS FOODS

41

FINE FOOD INDIA 2013

67

SIAL CHINA

59

FOOD INGREDIENTS 2013

65

SIGMA TEST RESEARCH CENTRE

24

GENNEXT LOGISTICS PVT. LTD.

28

SKY ENTERPRISES

22

HBF 2013

22

STEC HOTELWARES

61

HOSFAIR 2013

45

THAIFEX 2013

35

HOTELEX SHANGHAI

69

THE NEW INDIA ELECTRIC & TRADING CO.

74

IFB INDUSTRIES LTD.

17

TRAFS 2013

47

19

VENUS INDUSTRIES

05

36, 37

PRODUCT PREVIEW

72

BUSINESS OPPORTUNITY

74

KAMANI OIL INDUSTRIES PVT. LTD. LOOM CRAFTS FURNITURE (INDIA) PVT. LTD. MANISHA INTERNATIONAL * BC - BACK COVER

Feb-Mar ’13

BIC

* FIC - FRONT INSIDE COVER

Hammer Food & Beverage Business Review

31

* BIC - BACK INSIDE COVER

75


INTERVIEW

Leading the Show By Sharmila Chand

76

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There is immense respect for one another regardless of who you are in the company or what you do. I feel that I am a part of a hospitality chain which is by far the most organised company that I have worked for in my career of 14 years in this sector. The most exciting part about JSM is that as an employee, I feel entertained every day of my work, which is such a blessing. The quality of people that I work with and the work culture make this a very happy place to work in.

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What is the USP of your company?

Great celebration of the individuality, core values of the company and an organised fashion of operations/work processes are in my opinion, the USPs of this company.

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Hammer Food & Beverage Business Review

○ ○

I have experienced five fruitful and exciting years with JSM Corporation Pvt. Ltd. I have grown with it, and loved it more & more with each passing year. We share a wonderful work culture.

How is your experience at the present job? How is it different from other places? What excites you the most here?

They need to know their team members, love them, coach them, and mentor them. They should also laugh with their team members, party with them and above all, respect them.

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Can you suggest tips or insights for the F&B Managers/ General Managers of restaurants to strengthen their team?

The only one pressure I have encountered is from my better half; urging me to be back home in time.

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What kind of pressures have you encountered at work?

I would appreciate five days work week and a month’s holiday to rejuvenate myself.

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

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virtual tools, leaving no room for errand errors is also a challenge.

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Of course, my job is challenging. The key challenges are the challenge to keep abreast of the fast-paced changing trends in the consumers’ preferences, the challenge of coming out with innovative marketing strategies to reach out the desired target groups, the challenge of finding quality hospitality professionals from the market. The fact that customers nowadays are empowered with various

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

It is the pride to spearhead the business by enjoying the daily challenges which the industry offers. I love the fact that this industry is perhaps the only industry where the product is hand made by people, packaged by people and sold to people — all under one roof. For me it is the growth of the people whom I work with is morally my motivator. Meeting with guests also helps me keep my job filled with fun, excitement and knowledge sharing.

What do you enjoy the most about your role?

They are leadership skills or the people management skills, a sound knowledge of the business, and efficiency and accuracy in performance delivered.

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

With an illustrious hospitality career spanning 14 years, Pravesh Pandey, Director Operations — North India at JSM Corporation Pvt. Ltd., which has renowned brands like Shiro and Hard Rock Café within its ambit, has acquired a wide range of experiences and expertise in all facets of operational management of stand-alone restaurants and restaurants housed in five-star properties. An accomplished operations professional who has held senior positions in leading multinational and globally renowned brands, he is skilled in ensuring a safe work environment, delivering high product quality and packaging, and capacity planning and budgeting. He has acquired specialisation in quality, hygiene, safety, planning, and operational efficiency of the restaurant business. A graduate from the prestigious Institute of Hotel Management (IHM) Kolkata, and a Master in Tourism Management from IGNOU, Pandey ’s experience includes exposure in hotel chains like Taj and ITC, and in international cruise liner. Pandey has strong business acumen as far as understanding the F&B industry’s business philosophy goes and has been continually offering variety and innovation in products to achieve brand excitement among consumers. The excerpts of the interview follow:

What is your take on the hospitality business in general?

Hospitality business in India is growing at a very fast pace. With FDI inflows in India, more and more international players are entering the market, offering better quality products and customer experiences. It is becoming more exciting to compete with these organised players. The companies are getting more data-oriented and are driving their business strategies based on measurable data targets. Visualisation tools and techniques are also increasing in value.

Feb-Mar ’13


DELENG/2005/14944

Nov-Dec ’12

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Food & Beverage Business Review  

( Feb-Mar 2013) Business Magazine for food service & food retail professionals

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