food & beverage business review ( aug -sept 13 )

1Hammer Food & Beverage Business ReviewJune-July ’13

2 Hammer Food & Beverage Business Review Aug-Sept ’13

E d i t o r i a l

Publisher cum Editor

Rajneesh Sharma

[email protected]

Associate Editor

Swarnendu Biswas

Resident Editor

Sharmila Chand (Delhi)

Ashok Malkani (Mumbai)

Layout & Design

Hari Kumar. V

Narender Kumar

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma

Mumbai: Rajesh Tupsakhre

Subscription sales

Dattaram Gangurde

Director Sales

Sanjay Anand

Director Operations & Finance

Rajat Taneja

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© 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

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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.

The festive season is here, and in India, like inmany other countries of the world, delectablefood and joyous celebrations are integral partof festivities. Therefore it is the opportunetime for a segment of the Indian restaurantbusiness to gear up and create sumptuousofferings catering to various festivities that areforthcoming. I am sure many have alreadystarted their preparations in this regard.

However, instead of introducing fancy andinnovative dishes, it would be pragmatic forthe restaurants in metropolitan India to

introduce food reminiscent of home style cooking on the eve of festiveoccasions like Navratri, Dussehra, Diwali and Christmas. In this case,adhering to authenticity should take precedence over innovation.

For example, getting to savour mithais simulating the taste and aromaemanating from traditional north Indian and/or Bengali homes, orenjoying a sumptuous spread of sadya whose fragrance and taste seem totravel from the backwaters of Kerala, during Onam, Durga Puja, Dussehraor Diwali as the case may be, in the posh ambience of an Indian restaurantin far away Delhi, could create a fondness for the given restaurant amongpeople who are staying away from their states/home towns for business orprofessions, and couldn’t visit their homes during festivities. This may helpin making their relationships with the outlet more enduring.

Of course, it cannot be expected of an Italian or a Mexican restaurant tocome up with traditional Indian thali of Navratri, but for traditional Indianrestaurants festivals are an opportunity to enhance their revenues, with theirsumptuously homely offers. Similarly, for a Continental restaurant,Christmas is the right time to create cakes and Bebinca, which should beideally not much different in taste and aroma from the preparations that anaverage Goan family living in Delhi used to have in their ancestralhome…many years ago. However, to create the authentic taste and flavours,research, creativity and dollops of love for food are needed.

In our Cover Story, we have given brief glimpses into some of the disheswhich are connected with various festivities coming in the later part of theyear. This may kindle the inspiration among Chefs and other food serviceprofessionals to infuse more joyous flavours into the coming celebrations.

The Business Story explores a promising scenario for the Indian foodservice industry and also points out some challenges that the industry isfacing on a daily basis. The high disposable incomes in select pockets ofurban Indian society whose numbers are sizeable, the impact ofglobalisation on F&B preferences, the changing lifestyles of urban Indiawhere snacking is often replacing the main meals, and where nuclearfamilies with working couples are having less time for cooking elaboratemeals, and the predominantly young demographics together is creating apotentially bright future for the entrepreneurs entering or thinking ofentering the Indian food service business. However, the challenges of thisbusiness are also tough and varied, and proactive government support isneeded by the industry for their effective solution.

Besides these relevant topics, we have also endeavoured to cover agamut of other issues pertaining to the evolving food & beverage industryof the country, through our selection of features, news, reports and events.We hope that this collection of useful information, analysis and opinionsbetween the covers would interest our esteemed readers.

3Hammer Food & Beverage Business ReviewAug-Sept ’13

CONTENTSCONTENTSCONTENTSCONTENTSCONTENTS

Cover Story 34

Food and Festivity

Business 40

Food Service Business

Feature 48

The Growing Trend of Healthy Eating

Bakery 56

Breads Roll Through Time

Theme Cuisine 64

Exploring Korean Gastronomy

Operations 78

Equipping Commercial Kitchens

Departments

Event 04

News 12

Report 24

Focus 30

Agri 52

Dairy 54

Restaurant Review 70

Chef Voice 72

Profile 74

Equipment 82

Product Preview 84

Business Opportunity 85

Interview 88


E V E N T

Purchase Managers and buyers through

concurrent events like Culinary

Masterclass, Business Forum, and Drinks

Academy.

Over the three days of the expo, Fine

Food India 2013 will host a number of

educative, entertaining and networking

activities for trade visitors. The Business

Forum will feature well-known industry

specialists, who would be talking about

the latest products, technologies, trends

and the future of the food & beverage

industry.

The Culinary Masterclass will function

as a live demonstration area with a

stellar line-up of Indian and international

Chefs doing demonstrations and giving

tips on the different methods of

cooking and improving culinary skills; all

within the magnificent state-of-the-art

kitchen set-up.

The Drinks Academy is expected to

be one of the most attractive and

productive features of Fine Food India

2013, where you can savour new flavours

with a tutored program of tasting and

mixing workshops, hosted by leading

beverage industry professionals. There

is also the opportunity for tête-à-tête

with sommeliers, mixologists and

industry experts.

The Drinks Academy will be

inaugurated by Subash Arora, the

President, Indian Wine Academy,

followed by a wine tasting session. One

of the major highlights of the Drinks

Academy includes a stimulating wine

training program by Sonal Holland —

one of India’s renowned sommeliers.

The academy will also include sessions

on mixology, mocktail making

workshops, tea appreciation, single

source coffee tasting, chocolate and

dessert wine pairing, single malt

whiskey, liqueur and vodka tasting

sessions among others.

Leading specialty food & beverage

companies from Australia, Chile,

Columbia, Catalonia, Lithuania & Spain

have already confirmed their participation

at the show and leading international

brands from Canada, Thailand, Italy &

Austria are soon expected to be on board.

Succinctly, more than an exhibition,

Fine Food India 2013 is poised to be a

meeting ground for interacting with F&B

Managers, Category Managers, Material

Managers, Chefs, Sous Chefs, Sommeliers

& other industry professionals and get

updated with the latest industry trends.

A Focused Trade Show

for Food Industry

Professionals

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Diversified Communications has

announced the third edition of

Fine Food India (FFI), which is

scheduled to be held during 11th-13th

December, 2013 at Pragati Maidan, New

Delhi. Here it deserves a mention that

Diversified Group offers over 25 face-to-

face food & beverage events and

conference programs in North America,

the UK, Europe, Asia, Australia and now

India.

Fine Food India is a premier gourmet

& specialty food and drinks event,

focused on the HORECA & retail sector;

targeted at Sous Chefs, Chefs, Purchase

Managers from star hotels & restaurants,

caterers, QSR chains and major retail

chains, and other F&B professionals.

With India’s steadily expanding

economy and greater exposure to foreign

food and beverages, the growth of

gourmet and specialty food products in

India is increasing. Companies see India

as a burgeoning market and are looking

at Fine Food India as a platform to

introduce their products in the food &

beverages industry.

FFI enjoys a reputation of providing

relevant business contacts, as food &

drink importers and distributors to the

retail sector visit the show to source new

products and understand trends in the

market. “Fine Food India, being a focused

trade only platform, is the ideal place for

closing business deals and networking

with industry colleagues,” Pratap Arora,

Exhibition Director, Fine Food India, said.

FFI 2013 will bring together the

world’s finest food products and

exquisite wines, spirits and non-alcoholic

beverages along with a special pavilion to

showcase new products in one platform.

This edition of FFI envisages to present

an opportunity to manufacturers and

distributors to network with visitors from

leading hotel chains, restaurants and

caterers in India, and interact with


E V E N TE V E N T

Fi India (Food ingredients India) is an

established and exclusive event for the

food industry which has played a vital

role over the years in driving the

processed food sector in India. The

event is back with its 8th edition, in a

new avatar — Fi & Hi (Food ingredients

and Health ingredients) India 2013 and

promises to create bigger opportunities

for the participants by bringing in the

best of the domestic and international

food industry players from across the

globe on a common platform.

The event will be held during 3rd-5th

October 2013 at Bombay Convention &

Exhibition Centre, Goregaon, Mumbai

and will be inaugurated by Tariq Anwar,

Minister of State for Agriculture & Food

Processing Industries, Government of

India, who will be the Chief Guest. The

inauguration would also have the

presence of Ajit Singh, Chairman, ACG

Worldwide, and Piruz Khambatta,

Chairman & Managing Director, Rasna

International as the Guest of Honour.

The show has already garnered

support from key trade associations

including All India Food Processors’

Association (AIFPA), Health Foods and

Dietary Supplements Association of

India (HADSA), Society of Indian Bakers

(SIB), Association of Food Scientists and

Technologist of India (AFSTI) — Mumbai

Chapter and Pharmexcil.

Leading dignitaries from the food

Fi & Hi India 2013:The Right Platform for the Food Industry

industry will attend Fi & Hi India 2013.

These include global researchers and

food technologists, manufacturers and

producers, food and beverage retailers,

purchase officers, CEOs and managers,

suppliers and distributors, government

& trade associations, safety and quality

professionals, and institutes and

universities.

Hindustan Coca-Cola, Rasna, Amul,

Kellogs, Britannia, Heinz India, Dabur,

Marico, GlaxoSmithkline, Big Bazaar,

Reliance Retail, Cargill, Parle Products,

Haldiram, Talwalkars Fitness Products,

ITC Ltd., Venkys, Jubilant, Weikfield,

Jumbo King, CavinKare, Pepsico, BASF,

Kraft Foods, Bisleri, Nestle are some of

the companies who will visit Fi & Hi India

this year. The showcasing exhibitors

include BASF India Limited, Cargill India,

ITC Colors, Matrix Flavours & Fragrances

Sdn. Bhd, Naturex, Spices Board of India,

Adani Wilmar Ltd. to name a few.

This year the event will present

exciting onsite features, including

Onsite Seminar Series, Expert Speak

Area and Safari Tour. The latter two

features are being organised by the

well-known Leatherhead Food Research.

The Onsite Seminar Series, which will

be held concurrently and be co-located

with the exhibition, will prove to be a

successful channel for sharing of latest

and relevant information regarding the

most recent developments in the food

industry and its different aspects. The

seminars will be delivered by expert

leaders from varied fields of industry at

the exhibition site, and will address

varied issues ranging from the growth

of nutraceuticals and functional foods

industry in India to licensing issues in

the Indian food industry.

The event will deliver two modules

each day over a period of three days,

covering the various aspects related to

food industry. These include:

3rd October 2013, Thursday

Module 1: Overview of Food Safety

Regulations (11:45am -13:45pm)

Module 2: Rendezvous with

Innovative Ingredients (14:30pm -

18:00pm)

4th October 2013, Friday

Module 3: Regulations Intensified

(10:30 am - 13:45 pm)

Module 4: Ayurceuticals:

Médecinetraditionnelle (14:30pm -

18:00 pm)

5th October 2013, Saturday

Module 5: Innovations in Snacks

(10:30am -13:00pm)

Module 6: MUN forum- Ingredient

Pricing (13:45pm - 17:45pm)

One can attend the Onsite Seminar

Series, by registering online for the

same and receive heavy discounts.

To sum it up, one can say that Fi & Hi

India 2013 is the place to be for the

entire food industry this year!

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E V E N T

Germany is the world’s second-largest

market for organic products,

surpassed only by the USA. France is in

the third place. Last year, Germany’s

organic food sector generated more than

•7 billion in turnover for the first time.

The global market for organic products

tripled between 2000 and 2011.

Therefore, considering the global

popularity of organic food and

Germany’s crucial role in the ongoing

organic food revolution, it is no surprise

that many suppliers of organic products

from Germany and abroad will once

again exhibit in Cologne at the

upcoming Anuga Organic — one of the

ten Anuga trade shows, which will be

held during 5th- 9th October 2013. For

the first time, participation in Anuga

Organic will require proof of organic

certification. This certification has to be

widely accepted and customary for the

market. The certification measure was

initiated by exhibitors and

implemented by Koelnmesse.

The certification measure was initiated

by exhibitors and implemented by

Koelnmesse. “The measure aims to give

buyers greater certainty that the products

they examine are truly organic,”

explained Dietmar Eiden, Vice President,

Trade Fair Management at Koelnmesse

GmbH. With around 250 exhibitors,

Anuga Organic will present a wide range

of organic products at Hall 5 of the

Cologne Exhibition Centre. In addition,

the Anuga supporting programme will

feature interesting workshops and

specialist presentations under the

heading ‘Centre of Expertise for Organic

Products.’

In 2011, more than 1,600 suppliers

presented organic products in all ten

Anuga trade shows. Altogether, Anuga

2013 will showcase the offers of about

6,700 exhibitors from around 100

countries.

The trade show will feature state

participations from Denmark, Germany,

Italy, Morocco, the USA and China. For the

first time, it will also welcome groups

from Bolivia, Bulgaria, Greece, Austria and

Peru. In addition, visitors will be able to

obtain information about an extensive

range of organic products in the special

show named ‘Fully Organic’. At Hall 5,

visitors will also be able to enjoy organic

catering, which would be jointly

organised by Bioland and Naturland.

Anuga Organic: A Global Trade Showfor Organic Product Suppliers

Centre of Expertise for OrganicProducts

The presentations and workshops that

will be offered at Anuga Organic as part

of the Centre of Expertise for Organic

Products will provide participants with

practical information and address

advanced training. The events will be

held by experts from the organic food

sector and research fields as well as by

representatives of associations,

government ministries, manufacturers

and the specialists, and conventional

trade.

The events will aim to increase

people’s knowledge regarding organic

products and look at ways of

marketing such products. Among other

things, the events will explain the new

EU process for importing organic

products from non-EU countries. In

addition, they will address issues such

as regionalism and labelling. Tasting

sessions for wine, olive oil and other

products will provide participants with

insights into various organic food and

drink segments.

A special initiative of the show will

be the Save the Soil sustainability

campaign, in which various dedicated

companies — from manufacturers to

trading firms — are involved, as are

scientists and celebrities. All of the

events of the Centre of Expertise for

Organic Products will take place at the

Press Centre East, at Koelnmesse.

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E V E N T

E V E N T S’ C A L E N D E RE V E N T S’ C A L E N D E R○

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ASIA FRUIT LOGISTICA is Asia’s leading trade show for the international fresh fruit and vegetable

business. This year’s edition of ASIA FRUIT LOGISTICA took place on 4-6 September at Asia

World-Expo Center in Hong Kong with extended opening hours of 10:00-17:00 daily. ASIA FRUIT

LOGISTICA was accompanied by Asiafruit Congress, which took place on the day before the trade

show, on 3rd September.

Together, ASIA FRUIT LOGISTICA and Asiafruit Congress enjoyed a hugely successful stint in

Hong Kong, during 3-6 September 2013. The exhibition attracted record numbers, and the Asiafruit

Congress presented insightful conferences.

ASIA FRUIT LOGISTICA 2013 attracted about 6,536 buyers and trade visitors from 64 countries,

marking a 14 percent increase over its 2012 edition “ASIA FRUIT LOGISTICA and Asiafruit Congress

offered a unique and highly valuable combination of business, networking and learning

opportunities for visitors and delegates,” observed Gérald Lamusse, Managing Director of ASIA

FRUIT LOGISTICA, reflecting on the week-long programme of activities. Exhibitor numbers increased

by almost 10 percent, while the number of countries represented rose by 23 percent, making the

event more international than ever.

Visitor survey results underlined the high calibre of the visitors at the exhibition, with 76 percent

of them holding leading management positions in their companies, and 89 percent of them being

closely involved in their companies’ purchasing and decision-making processes.

China remained the largest single country in terms of exhibitor numbers, with 84 companies

exhibiting, but Italy registered the most impressive growth, holding second place with some 41

individual companies exhibiting. The US (26 exhibitors) and Australia (22 exhibitors) were the

third and the fourth-largest exhibitor countries respectively, while Egypt retained its position in the

top five with 21 exhibitors.

Asia once again accounted for the largest percentage of exhibitors on a regional basis, with 13

different countries comprising 35 percent of exhibitors at the event. Europe upped its share of

exhibitor numbers to 28 percent, and it was followed by Latin America with a 13 percent share of

exhibitor numbers from six countries, Oceania with 9 percent, Africa with 8 percent and North

America with 7 percent.

Peru, the rapidly emerging Latin American export force that has been exhibiting at ASIA FRUIT

LOGISTICA since the outset, also stepped up its presence with 15 exhibitors, thereby marking a

growth of 37 percent over its exhibitors’ presence in the 2012 edition of the show.

Ecuador, the world’s largest banana exporter, exhibited for the first time at ASIA FRUIT LOGISTICA.

The Latin American country made an impact with a 100 sq.m. stand, featuring a number of

industry’s leading players. Other countries debuting as exhibitors at the show included Morocco

and Cyprus. At ASIA FRUIT LOGISTICA, 17 different countries had national pavilions.

Coinciding with the extended opening hours at ASIA FRUIT LOGISTICA, visitors were also able

to attend a new Business Forum of two information sessions per day on the show floor this year.

Organised by Asiafruit Magazine, the Business Forum provided the opportunity to smaller groups

of visitors insights into topics ranging from marketing through technology to production.

Asiafruit Congress took place the day before ASIA FRUIT LOGISTICA with a full-day programme

that marked a return to its original high-impact format. Some 400 delegates from 32 different

countries took part in the region’s premier conference event, which featured a high-powered

programme comprising three general sessions and four breakout sessions.

Patrick Vizzone of National Australia Bank underlined the bright future for mergers and acquisitions

in Asia’s fresh produce sector in the opening session of the Asiafruit Congress, in a high-powered

panel discussion.

Meanwhile, Edward Zhu, CEO of CHIC Foods, and Raman Ahuja of Entrepreneur outlined the

changing landscapes in China and India respectively in the final session, looking at the growing

imbalance between supply and demand, and the opportunities and challenges for foreign entrants.

Breakout sessions at the Asiafruit Congress homed in on a number of exciting growth areas for

Asia’s fresh produce business, including fresh convenience, avocado marketing, the emerging markets

of the Greater Mekong region, and the use of online and social media in fresh produce marketing.

A new joint Asiafruit Congress-ASIA FRUIT LOGISTICA Welcome Reception on 3rd September

also staged the launch of the inaugural Asia Fruit Awards, which were created by Asiafruit Magazine

and ASIA FRUIT LOGISTICA to recognise outstanding achievements in the realm of Asia’s fresh

produce business.

The next edition of ASIA FRUIT LOGISTICA will take place during 3-5 September 2014 at

AsiaWorld-Expo Center in Hong Kong, with Asiafruit Congress to be held on 2 September.

ASIA FRUIT LOGISTICA

The Leading Trade Show for FreshFruit and Vegetable Business

ASIA FRUIT LOGISTICA

The Leading Trade Show for FreshFruit and Vegetable Business

Aahar - The International Food and

Hospitality Fair 2013

6-8 September 2013

KTPO Complex EPIP Park White Field,

Bengaluru

www.aaharregionalfair.com

India F&B Pro + Hospitality Expo

19-21 September 2013

Expo Centre, Panaji, GOA

www.trinityworld.biz

Annapoorna World of Food India 2013

23-25 September 2013

Hall-5, Bombay Exhibition Centre, Mumbai

www.worldoffoodindia.com

Fi and Hi India 2013

3-5 October 2013

Bombay Exhibition Centre, Mumbai

www.foodingredientsglobal.com

ANUGA 2013

5-9 October 2013

Cologne, Germany

www.anuga.com

HBF 2013

15-17 November 2013

HITEX Exhibition Centre, Hyderabad

www.hbf.co.in

Hotel Expo 2013

20-22 November 2013

The Venetian Macao

www.hotel-exhibition.com

Fine Food India

11-13 December 2013

Pragati Maidan, New Delhi

www.finefoodindiaexpo.com

Hotel Investment Forum India

14-15 January 2014

The Leela Kimpinski Gurgaon

www.hifi-india.com

HOSTECH by Tusid

12-16 March 2014

Istanbul, Turkey

www.hostechbytusid.com

Aahar 2014

10-14 March 2014

Pragati Maidan, New Delhi

www.aaharinternationalfair.com

EDT Expo

27-30 March 2014

Istanbul, Turkey

www.cnredtexpo.com


Friends of Frappe from CCDCafé Coffee Day (CCD) has introduced ‘Friends of Frappe’. The delectable range

comprises beverage and bite size delights, which were launched by the vivacious

debutant actor, Yaami Gautam. She unveiled the menu at the CCD café in Cuffe

Parade, Mumbai. This special menu offers three lip-smacking new frappes

accompanied with appetising small eats.

This latest addition to the ever evolving

food & beverage offerings from India’s

leading café chain comes in the wake of

introducing several new items to expand its

tasty offerings that is expected to not only

excite its customers but also satisfy their

desire for newness in experience.

Adding to the line-up of its incredibly

popular frappes, this new menu introduces

two new taste tingling variants — Blushberry Frappe; a luscious strawberry shake

with chunks of strawberry topped with whipped cream, and Crunchy Vanilla

Frappe, also called Snowy Vanilla Frappe; a rich vanilla shake with crunchy

butterscotch bits topped with whipped cream. These are in addition to the recently

launched and already a big favourite, ‘Crunchy Frappe’; a divine mixture of crunchy

oreos dunked in a rich creamy chocolaty meltdown.

The three delicious frappes are also accompanied with appetising and

delightful bites that make for the perfect ‘anytime’ snack. Making its debut is the

‘Egg Wrap’, a deliciously spiced scrambled egg with rich traditional flavours in a

scrumptious wrap. There is also the classic ‘French Croissant’ with its

mouthwatering crunchy buttery taste and the dark and sinful ‘Creamy Choco

Donut’. The frappes and the bites together make three very exciting combinations

(the Bestie combos), namely the ‘Egg Wrap Combo’ (Egg Wrap plus cappuccino/

iced tea), ‘Crunchy Combo’ (Crunchy Frappe plus Chilli Cheese Toastizza) and

‘Choco Donut Combo’ (Creamy Choco Donut plus cappuccino/iced tea).

Speaking on the occasion, K Ramakrishnan, President Marketing, CCD, said, “As

pioneers and trendsetters in the café retail space in India, we can proudly say that

we at CCD have succeeded in keeping our customers content through various

offerings at great value. The launch of ‘Friends of Frappe’ is another novelty from

CCD to keep our customers delighted with our café experiences and keep them

coming back for more. We are positive that the new range of frappes and

appetising bites will appeal to our customers.”

Here it deserves a mention that ‘Friends of Frappe’ is available at all the 1497

CCD’s cafes across India and its price varies from Rs.25 to Rs.94. The Bestie combos

range from Rs.79 to Rs.99.

Le Creuset in IndiaIndia is allowing 100 percent FDI in single brand retail. This has enabled Le Creuset

to envisage opening its own outlets across India, which it has set to do. Here it

deserves a mention that Le Creuset is a premium French cookware brand. It has

attracted global renown for its high quality cookware, kitchen textiles, stoneware,

and wine accessories. Presently, Le Creuset has presence in more than 75 countries.

In March 2013, the approval for opening fully-owned single brand stores was

received by Le Creuset. According to Le Creuset’s Commercial Manager, Ankur

Damani, the business of this premium cookware brand will grow “aggressively” in

India.

Damani said that being a premium company, Le Creuset’s stores in India would

be set up only in premium locations. At the initial stage of its entry into India, Le

Creuset has plans to come up with temporary pop-up outlets across premium

malls. Besides pop-up stores, the company is eyeing at exploring e-commerce

channels for the Indian market.

Le Creuset will import products from France, but according to Damani, its 30

percent sourcing requirement would be met from India.


N E W S S C A N

Rajendra Mittal Becomesthe President of AIACRA

Rajendra Mittal has been appointed as

the President of All India Air

Conditioning & Refrigeration

Association (AIACRA) for a two-year

term. He made a few important

announcements on his appointment.

One of them is moving into a new

wholly owned office of the Association.

Another point in his agenda is to have

the General Body meeting on a more

frequent basis, across different cities. He also plans to take

a delegation to AHR Expo (USA) as well as ChillVenta

(Germany) for furthering business associations within the

USA and Europe.

Here it deserves a mention that Mittal has over 45 years of

experience in the air-conditioning and refrigeration business.

He has had the distinction of being the President of AIACRA

during 2004-2009. During his earlier tenures as the President

of the association, he was instrumental in launching a newsletter

of the AIACRA, to be sent out to the members with information

of various activities of the association. He also initiated

delegations to Germany, China, Korea and Thailand. As the

President of the association, he was also instrumental in taking

10 delegations in a row to China; delegations which comprised

strength of 30 to 100 members. During his earlier stint as

President, collection of funds also reached a new high.

A Culinary Demonstration forChefsIn the recent past, a culinary

demonstration on Canadian lentils was

organised exclusively for Chefs, by

Saskatchewan Pulse Growers (SPG),

Canada, in collaboration with Bhakti

Institute of Hotel Management &

Catering Technology (BIHMCT),

Chennai. The program was aimed at

creating awareness on the versatility and suitability of Canadian split green

lentils, particularly in the HORECA sector.

About 21 Chefs enthusiastically participated at the event and learnt to

cook with Canadian lentils. Chef Himanshu Sahoo, Principal - BIHMCT, a

veteran culinary expert, demonstrated few unique dishes made using

Canadian lentils.

The participants experienced first-hand cooking with lentils and showcased

their creativity in making innovative vegetarian and non-vegetarian dishes

including starters, main courses, appetisers and snacks such as qubuli dal

chawal, lentil stuffed chicken steak, chicken lentil stew, lentil fizita, lentil

frankie, lentil cheesy mushrooms, lentil shorba, chicken alagreek, lentil khati

rolls, lentil chicken briyani, lentil dhokla and chicken lentil soup.

A lentil cheesy mushroom was awarded the first prize and a sumptuous

chicken alagreek and qubuli dal chawal won the second and third places

respectively. The event turned out to be a platform for upcoming Chefs to

gain hands-on experience in cooking with lentils and also get recognised

for their culinary skills and creativity towards using lentils beyond traditional

Indian dishes.


N E W S S C A N

Yogurberry Expands its Presence in DelhiFrozen yogurt major Yogurberry has expanded its presence in

Delhi with the opening of its second outlet in the capital within

two months. The new outlet is located at Punjabi Bagh, New

Delhi. It is the first Yogurberry outlet in West Delhi and the

fourth outlet of the frozen yogurt major in Delhi-NCR.

Ameer Husain, Head, Raasha Leisure & Entertainment,

Yogurberry’s franchise partners for North & East India said,

“Yogurberry is a delight for those looking for a low fat treat.

The Yogurberry outlet will offer unlimited toppings, special

mix ins, smoothes, parfaits along with

healthy flavours. Our tastes are being

liked by all.” Hussain told that the

newly opened Punjabi Bagh outlet

is part of “Yogurberry’s

aggressive expansion plans, not

only within Delhi-NCR, but also at

other locations.” In Delhi-NCR,

Yogurberry is present at Greater

Kailash I, Gurgaon and Noida and now at

Punjabi Bagh.

On Tuesdays and Thursdays, this new Yogurberry outlet at

Punjabi Bagh is offering customers the unique ‘All You Can Fill’

offer in a regular cup model, allowing them to create their own

combinations and fun filled tastes at Rs.75. The new outlet is

serving guests many new treats, which include an array of

new and delightful mouth-

watering

combinations.

With a

range of

premium 36-

40 toppings

and syrups,

the Yogurberry

Mix-Ins are

available in a lot

of variants, which

include combinations like

strawberry & cheesecake, honey

& pistachio, berry mix,

strawberry & banana, cookie & nuts, Oreo cookies

& brownies, Oreo cookies & banana and special nut mix.

Here it deserves a mention that based in South Korea,

Yogurberry, which has presence in 17 countries, was

introduced in India in 2011 by Synergy Holdings, the brand’s

master franchisee for India, Qatar, Bahrain and Oman. It has

appointed Raasha Leisure and Entertainment as the area

franchisee for Northern and Eastern region of India.

Yogurberry has plans to open over 100 outlets across India,

over the next five years.


N E W S S C A N

Everyone Can Cook LaunchedHindustan Tin Works Ltd. and Om

Books International, in association

with The Flying Saucer Café, have

launched Michelin-starred Chef Vikas

Khanna’s latest title Everyone Can

Cook. The said book is published by

Om Books International. Here it

deserves a mention that Everyone

Can Cook was launched at The Flying

Saucer Café, Epicuria Food Court,

located at the Nehru Place Metro

Station.

Everyone Can Cook is Chef Vikas

Khanna’s ode to those visionaries

who took the first step towards

preserving the goodness of nature in

a can so that it can reach kitchens

and tables across the world, even

during emergencies, and nurture

appetites and souls.

In this book, Vikas Khanna puts together easy-to-cook recipes using a variety of

canned ingredients, in innovative ways. From mouth-watering starters, comforting

soups, delicious meat preparations, poultry and seafood delicacies, vegetable

delights, healthy sandwiches, unusual grains, pastas and breads, decadent desserts,

to refreshing beverages on a hectic or leisurely day, Everyone Can Cook is an ideal

guide not only for those who wish to quickly put together a sumptuous meal, but also

for beginners who wish to experiment bravely in the kitchen.

Hindustan Tin Works Ltd. conceptualised and sponsored this project to promote

canned food and recycling of used cans. Sanjay Bhatia, MD, Hindustan Tin Works Ltd.

said, “We are very pleased to announce the formal launch of our prestigious project

titled Everyone Can Cook by the Michelin-star Chef Vikas Khanna, which is another

milestone towards promotion of canned food. While on the one hand this book will

help consumers to understand the benefits and the application of the fresh and

nutritious canned food, on the other hand, this book will help the consumers prepare

delicious and convenient recipes made from canned products.”

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Railways Introduces Cell toMonitor Catering Services inTrainsA centralised cell has been set

up by the Indian Railways with

the objective of monitoring

catering services in trains. The

passengers can direct their

complaints/grievances related

to catering services abroad

trains by dialing its toll free

number 1800-111-321. This is expected to ensure prompt redressal of the customers’

grievances.

At the zonal and divisional levels, catering monitoring cells have also been

constituted, for the purpose of monitoring the catering services on a daily basis. It is

expected that these measures would improve the quality of food catering in Railways,

by bringing in a greater degree of accountability. Presently, the standard of food

catering services abroad Indian trains is nothing less than pathetic.


A Drink for the Radiant Skin?Laboratoire PYC, the leading developer of instant beauty drinks in powder sticks, is

making rapid progress in the search for effective skin solutions. The company’s

Pearl My Skin® formula has recently been the subject of a clinical study designed to

validate its effectiveness and consumer usage. The product has been developed

with the aim of improving the radiance and uniformity of the skin’s complexion by

facilitating to reduce dark spots.

The study was conducted on a group of 26 Caucasian and Asian women aged

between 26 and 50 who took two sticks a day for two months. Here it deserves a

mention that Pearl My Skin® sticks come in powder form, to which water is added

to make an apple-flavoured drink. According to the company, Pearl My Skin® has

the distinction of being a non-aggressive formula made from natural ingredients

that is without side effects. Laboratoire PYC recommends taking the formula for

three months, as is the case with most beauty nutritional supplements.

The study demonstrated that there was a significant increase in skin radiance

and brightness among the Caucasian women, who were covered in the study. These

results were obtained by sensory assessment (using a panel of experts). The

improvement was 16 percent after 28 days and 23 percent after 56 days. As regards

the Asian women, the study showed a noticeable and significant lightening effect

through the application of colorimetric measurement (spectrophotometer) on 78

percent of the subjects. The two groups of users as a whole rated their skin more

uniform (61 percent) and more radiant (61 percent).

The study also revealed additional effects, such as more velvety-looking skin for 94

percent of the Caucasian women and noticeably less oily skin for the Asian group (by

sensory assessment). 61 percent of the users also found that they had softer skin.

Pearl My Skin® is one of the five nutricosmetic nutritional supplements in stick

form that Laboratoire PYC will exhibit at the Cosmoprof Asia trade show in Hong

Kong,, this November. The range also includes an anti-aging, collagen-based dietary

supplement; an anti-imperfection formula; an anti-cellulite formula (launched in

May in Europe); and a skin-moisturising drink made from ceramides.

The complete range developed by the French firm is based on highly

concentrated and clinically proven active ingredients and the use of natural flavours.

Award for Gloria Jean’s CoffeesAmidst stiff competition from prominent

global brands, Gloria Jean’s Coffees has

been awarded Asia’s Best Brand from the

Chief Marketing Officer Council (CMO), at

the 4th CMO Asia Awards For Excellence in

Branding and Marketing, held at Pan Pacific

Hotel in Singapore. The award criteria were

based on three key areas. They were mind

share, market share, and commitment share.

In the recent years, Gloria Jean’s Coffees

has rapidly extended its Asian presence with

its operating stores located in 12 key Asian

markets including China, Japan, South Korea, Vietnam, the Philippines, Taiwan,

Singapore, Thailand, Malaysia, Brunei, Macau, India and Cambodia.

Tony White, International GM of Gloria Jean’s Coffees International, said, “It is

with a great sense of pride that we have accepted this honour of being awarded

Asia’s Best Brand. It reflects the commitment from both our local partners and our

global team, who are constantly striving to serve the best hand-crafted beverages

to every guest every time, with a locally-inspired and complimentary Asian-fusion

food range, in a vibrant & trendy coffee house environment. The award, as a result,

is a true reflection of love and respect from our guests for the brand in Asia. We

would like to take this opportunity to thank all of our guests for their support and

belief in Gloria Jean’s Coffees.”

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N E W S S C A N

Barista Lavazza Presents Art in CaféCultureIn keeping with its culture of innovation, Barista Lavazza has recently launched a theme-

based menu, which is inspired by art. The art-themed menu was launched in an art

gallery named Artbull, which is located at Lado Sarai, New Delhi. This is perhaps the

first-of-its-kind initiative by any café coffee chain in the country and the influence of art

will be visible in all aspects of Barista Lavazza’s café outlets such as the table menu, the

F&B offerings, Barista Lavazza’s staff uniforms, café interiors, wall menu and much

more.

This aesthetic exercise, according to Nilanjan Bhattacharya, COO, India & SAARC,

Barista Lavazza, is the result of creative collaboration between Arrested by Art — a

Delhi-based urban contemporary art boutique, and Barista Lavazza’s advertising

agency, Law & Kenneth. “We have been revamping or rather refreshing the menu every

year, and with that we are also changing the look and feel of our outlets, which in this

recent exercise will reflect pop art,” he expressed. Here it deserves a mention that last

year, Barista Lavazza came up

with fashion-inspired thematic

menu, in association with the

celebrated fashion designer Rina

Dhaka.

On the launch of the new

menu, the art gallery wore an

artistic look with installations of

the new theme-based menu in

the form of illustrations being

hung in the gallery. The

innovative launch event also saw a unique

amalgamation of different art forms, wherein Indie

band ‘The Underknowns’ performed self-composed

music, and with the design agency Arrested by Art

interpreting the music live on the canvas.

The new menu titled Amore, which has drawn

inspiration from art, has included several new food

and beverage items and desserts. The new menu has

been divided into four creatively named sections. They are titled Love Bites which

comprises food items; Lip Locks which comprises hot beverages; Liquid Love which

comprises cold beverages, and Happily Ever After, which comprises desserts and more.

Some of the new items in the revamped menu include Chicken Seekh Sandwich, a

freshly baked bread slice filled with juicy chicken seekh kebab on a bed of coleslaw

salad blended with eggless mayonnaise; 4 Cheese & Tomato Sandwich, a freshly

baked bread layered with tomato slices, mozzarella and processed cheese, garnished

with shredded basil leaves and olive oil topped with cheese slice; Barbeque Chicken

Turnover, a rich laminated dough stuffed with barbeque chicken sausage and peppers,

topped with mozzarella cheese.

Some of the newly launched desserts include Chocolate Croissant, Dry Fruit Cake

Slice, Banana Walnut Muffin, Blueberry Muffin, Double Delight Cake, Choco Caramel

Duet Cake, Pineapple and Cream Cake, Coffee Almond Cake, Truly Truffle Cake and

Pineapple Delight Cake. The café chain has also introduced for the very first time,

vegetarian & non-vegetarian platter options in their Crème format.

To promote the new menu, Barista Lavazza is adopting a comprehensive

communication approach and is reaching out to its consumers and potential consumers

through multiple touch-points such as the café, outdoor mall branding, posters and

banners, digital space and also through radio spots.

Bhattacharya informed that Barista Lavazza has already more than 200 outlets within

the country. “Our penetration has gone deep into the tier-II cities, and we also have

presence in overseas, which include presence in the markets of Sri Lanka, Nepal,

Bangladesh and UAE,” he informed.


R E P O R T

The 31st AGM of HOTREMAI

The Election of Office Bearers

The election of the office bearers to the

new Executive Committee was also

conducted by Kumar, as the Election

Officer. At the outset, four members

were inducted into the EC to make up

for the minimum strength of EC for

2013-15. The election of office bearers

was then conducted and a new team was

announced. Nirmal Khandelwal of FCML

Projects was elected as the President,

whereas Ajay Khanna of Eagle Forgings

was elected as the Sr. Vice President. YK

Mehta of Mehta Furnishers was chosen as

the Secretary, whereas the new Joint

Secretary of the association was Vipul Jain

of Metal Avenues. Nitin Kumar of Rans

Technocrats was elected as the Treasurer.

The New President

Nirmal Khandewal , Director, FCML

Distributors, and the President, All India

HOTREMAI, joined the family business

pertaining to steel

and hardware(the

company’s name

was Fakir Chand

Mohan Lal) after

completing his

graduation from

the renowned

Shriram College

of Commerce, in

1971. Soon after

his joining, the company diversified into

various fields, which also included the

domain of hospitality. Today, ‘Fakir Chand

Mohan Lal,’ which was established in 1840,

is known as ‘FCML Distributors’ and deals

in high end retail, real estate & project

development and hospitality supplies under

its four focused divisions. The four

divisions are FCML Luxurious Bathrooms,

FCML Home, FCML Hotel Supplies, and

FCML Surfaces.

sometimes after the summer season. As

part of its promotional activity under the

awareness program, the association

further strives to explore niche areas and

venues with the objective of organising

short duration events at subsidised rates

for its members.

Arvind Patel, VP-West, HOTREMAI, said

that he was optimistic of the idea of

procuring raw material from a prominent

manufacturer at better rates for the

benefit of equipment manufacturers. “If

we place order of the raw materials

collectively in bulk, we can get the same

at an attractive price”, he added. He also

expressed the need of organising a

Purchase Heads meet in Gujarat in the

near future, for giving boost to the

recognition and brand building of

HOTREMAI in the Western region.

On standardisation of products, PA

Prabhu, VP (South), HOTREMAI,

underlined and appealed to all the

members to join the move and obtain

product certification by NSF which is

essential for exporting their equipments

in to the US market. Thanking the

Executive Committee for allocating the

budget for the Southern Secretariat, he

assured that the work would begin

shortly.

The Secretary, HOTREMAI also

appraised the house that as a matter of

rule, having completed its term of two

years, the present Executive Committee

needed to retire at that point of time and

the process to elect a new EC for the next

term (2013-2015) should follow.

The 31st Annual General Meeting of

the Hotel & Restaurant Equipment

Manufacturers’ Association of India

(HOTREMAI) was held on 27th July 2013, at

the India International Centre, New Delhi.

Vijay Wangnoo, the immediate past

President, HOTREMAI, expressed

happiness over the fact that the

association had grown from strength to

strength over the last few years, both in

terms of membership and financial

status. “We are seen as a professional

and progressive association and our views

are heard and admired by government

bodies. We are treated differently by

them and have an edge over other

parallel organisations,” he said. He was of

the view that HOTREMAI had scaled new

heights and that time was not far away

when it could take Federal structure with

regional chapters under its umbrella. He

stated that the entire Executive

Committee team had done a marvelous

job to help the association scale new

heights.

“Growing professionally, we have

turned into an all India organisation and

have taken lead in the South. The Western

region also needs to be strengthened”,

added R. Kumar, Founder & President of

Honour, HOTREMAI. Kumar further

appraised the house that the process of

getting affiliated with FHRAI was

underway. For the sake of global

recognition, he expressed the need for an

‘All India Federation of Associations’

under which HOTREMAI and similar

organisations should function. “We should

also get affiliated with the trade

promotion organisations in the world,” he

emphasised.

YK Mehta, Secretary, HOTREMAI,

presented the report on the affairs and

activities of the Executive Committee,

during the period 2012-13. The audited

accounts for the preceding year was

presented and adopted by the General

Body unanimously.

Highlighting the future plans, the

Secretary, HOTREMAI emphasised that the

association had decided to extend its

activities beyond northern region. The

association is also to organise a get-

together of HOTREMAI members with F&B

Managers, Chefs and Banquet Managers,


Time to Say Cheese for the Dairy Industry

R E P O R T

The ninth edition of Cheese, the

international biennial event organised

by the City of Bra, and Slow Food with the

participation of the Italian Ministry for

Agricultural, Food and Forestry Policies,

will be held in Bra, Italy during 20th -23rd

September 2013. The international event

is dedicated to milk in all its shapes and

forms.

The event has led to the formation of

an international network of cheese

makers and dairy artisans, who come

together every two years to present their

products, meet the public and debate the

challenges they face and also the new

critical issues in the dairy world.

This year’s theme is the Ark of Taste,

the project run by the Slow Food

Foundation for Biodiversity that aims to

catalogue traditional food products,

which are at the risk of disappearing. And

because each one of us can contribute to

saving them, Cheese 2013 is launching

the initiative Save a Cheese!

Protecting a cheese means saving

breeds, pastures, landscapes and the

knowledge preserved by small

communities, which has often been

passed down through the generations.

Biodiversity is not the only subject at

Cheese, however. During the event’s four

days, there will be discussions about

issues relating to raw milk and starter

cultures, pastures and the increasing rise

of food fraud.

150 different types of cheeses from

around the world will be showcased at

the event, with a particular focus on the

British Isles. The streets of Bra’s historic

center will be filled with the stalls of the

‘Cheese Market’, where visitors can buy

cheeses, which are almost impossible to

find through normal commercial channels.

They will be brought by the Terra Madre

food communities from every corner of

the world. The producers will be on hand

to explain their cheeses and communicate

with the public.

The Cheese Market would be spread

across 3,000 sq. m. and is expected to be

packed with hundreds of Italian and

international cheesemakers, who would

be displaying their products and

recounting their stories and traditions.

From here, the visitors can cross the street

to reach Via degli Affinatori, the street of

affineurs’ in Piazza Roma, where they will

find artisan cheese-agers showcasing

their skills in coaxing the best out of

cheeses.

Cheese is also an opportunity to

sample the best of Italian regional cuisine

at the tasting booths, at the street food

stalls and at the Pizza Piazza.


R E P O R T

ASSOCHAM Highlights Huge Post-Harvest Fruits and Vegetable Losses

The combined annual production of

fruits and vegetables in India is

likely to cross 377 million tonne mark by

2021 from its current level of over 227

million tonne, However, according to

ASSOCHAM, huge wastage in fruits and

vegetables in absence of on-farm

processing facilities would also rise

simultaneously.

“Currently over 77 million tonne

fruits and about 150 million tonne

vegetables are produced in India and

their production is growing at a

compounded annual growth rate

(CAGR), ranging between 5-6 percent

respectively,” according to a study

titled, ‘Horticulture Sector in India: State

Level Experience,’ conducted by the

Associated Chambers of Commerce and

Industry of India (ASSOCHAM).

In its study, ASSOCHAM has also

highlighted that India incurs post-

harvest fruits and vegetable losses worth

over Rs. 2 lakh crore each year largely

owing to the paucity of food processing

units, modern cold storage facilities, and

a callous attitude towards tackling the

grave issue of post-harvest losses.

West Bengal is leading the pack in

this regard with annual post-harvest

losses worth over Rs. 13,657 crore

followed by Gujarat (Rs. 11,400 crore),

Bihar (Rs. 10,700 crore) and Uttar

Considering that expenditure on

fruits and vegetables rises with the

growth of the economy, ASSOCHAM

study has projected that the demand for

fruits and vegetables in India is likely to

grow exponentially as the economy and

agriculture sector are likely to grow at

over 8 percent and about 4 percent

respectively, as projected by the 12th

five year plan.

“However, the projected production

of fruits and vegetables would only be

sufficient to cater to the domestic

demand, leaving no scope for growth

on export front,” said the ASSOCHAM’s

Secretary General, DS Rawat. He

informed that “India accounts for just

about 1 percent of the total fruits and

vegetables exports in the world,” while

at the same time maintaining that

“Though the quantity of fruits and

veggies’ exports from India has

declined by about 6 percent during the

course of past few years, interestingly

their export value has increased by over

31 percent during the same period.”

According to ASSOCHAM, banana,

mango, citrus, papaya and guava

account for major share of the total fruit

production across our country. Potato,

tomato, onion, brinjal and tapioca

account for maximum share of the

vegetable production in the country.

Pradesh (Rs. 10,300 crore).

Decline in the market arrival of fruits

and vegetables is another significant

issue highlighted in the chamber’s study

as just about 22 percent of fruits and

vegetables produced in India manage

to reach the wholesale market.

According to the ASSOCHAM study,

“Developing wholesale markets

together with enhancing the cold

storage capacities in local and regional

markets are keys to reducing post-

harvest fruits and vegetable losses and

enhancing their market arrival.”

ASSOCHAM Highlights Huge Post-Harvest Fruits and Vegetable Losses


R E P O R T

The Delhi High Court has given

permission to the Centre‘s request that

an expert committee would examine its

recently-drafted guidelines on regulating

sale of junk food and aerated drinks in

and around schools’ premises.

Following the NGO named Udai

Foundation’s seeking court’s intervention

on sale of junk food in schools through a

PIL filed in High Court, a seven-member

expert committee has been constituted,

with the objective of examining the

guidelines drafted by a market research

organisation named AC Nielsen ORG-

MARG Pvt. Ltd., on behalf of FSSAI.

Rahul Verma of the Uday Foundation

informed that the full text of the order

had not come so the details of the

committee were yet to emerge. However,

he expected the matter would get

finalised in the next hearing, which is

scheduled on 4th December.

A bench headed by Chief Justice N V

Ramana and Justice Pradeep Nandrajog

also asked private parties like the

restaurants association and All India Food

Processors’ Association (AIFPA) to file

their representations to the expert

committee on the issue. It had also said

that after the draft guidelines were

prepared, the food processing companies

would be consulted for their opinions and

then the final guidelines would be

chalked out.

In January 2012, the court had given six

months time to FSSAI for framing

guidelines on banning the sale of junk

food and aerated drinks, in and around

educational institutions. The court had

also asked FSSAI to consult AIFPA and

restaurant associations for framing the

guidelines.

The court’s order came after senior

advocate Abhishek Manu Singhvi,

appearing for the All India Food

Processors’ Association, opposed the

draft guidelines of the government and

the Food Safety and Standards Authority

of India (FSSAI). Manu Singhvi said

private agency AC Nielsen QRG-MARG Pvt

Ltd, which was engaged by the

government for the same, could not be

allowed to frame guidelines that would

affect the entire nation. He further

submitted that “most points in the draft

guideline were impractical and vague”.

“At best, AC Nielsen can collect data

and assist the Centre but it cannot frame

guidelines that will have ramifications

across the nation,” Manu Singhvi said.

Similar issue was taken up by another

senior lawyer Ashok Desai who said that

the Food Safety and Standards Act has a

specific provision and a private body

cannot do this.

Lambasting the draft guidelines, Manu

Singhvi asserted, “One of the guidelines is

that the schools should grow vegetables

within its premises. Schools today do not

have enough space for a playground, how

can they grow vegetables,” he pointed

out. Besides this impractical loophole the

subjectivity of the term junk food was a

cause of concern. This concern was voiced

by Manu Singhvi. “The term junk food is a

subjective term. A food item may be junk

food for one and may not be for others,”

Manu Singhvi said.

The Centre, however, told the court

that it already had a seven-member

expert panel in place that could review

the guidelines. The expert committee

comprised members from the

government, FSSAI and doctors. “We have

a seven-member expert committee. We

would place the draft guidelines (on junk

food) before the expert committee. Kindly

give us four weeks time,” expressed

Additional Solicitor General (ASG),

Rajeeve Mehra..

The Need for Review of Junk Food’s Sale Norms

Now Bottle Packs for Frooti and Appy

Parle Agro is geared to raise the

standards in terms of F&B packaging

solutions with the launch of its Frooti and

Appy beverages in unique Tetra Brik

Aseptic 250ml Edge paper-based cartons.

Aptly called bottle packs, the cartons will

present synthesis of the functionality of a

bottle and the benefits of carton

packaging. This packaging solution is

expected to revolutionise the way Frooti

and Appy are being consumed across the

country. The bottle pack’s superior ‘gulp-

from’ or ‘pour-from’ experience along

with a fully re-sealable screw cap makes

for a refreshing, hassle-free and

convenient consumer option.

Parle Agro has been one of the largest

customers for Tetra Pak in India since the

world leader introduced paper-based

aseptic carton packaging in the country,

and enjoys a market share of 66 percent

in the Still Drinks category in Tetra Pak

packaging. Pioneering in the introduction

of new packaging formats

in the market, Parle Agro

had in 2004 adopted the

Tetra Classic Aseptic

carton for its Frooti brand.

Tetra Pak South Asia

Markets’ Managing

Director, Kandarp Singh

said, “The introduction of

the Tetra Brik Aseptic

250ml Edge cartons (bottle pack) in the

country marks the growing need for

innovative packaging solutions that offer

convenience and a superior drinking

experience. We are proud to build on our

partnership with Parle Agro and are

certain that the new packaging format

will help strengthen the

positioning of their

brands.”

The 250 ml Frooti and Appy bottle

packs’ are primarily targeted towards on-

the-go drinkers. The new pack is priced

at Rs.15 and will be launched in Delhi,

Haryana, Punjab, Rajasthan and Jammu &

Kashmir. It will soon be made available

pan-India.


F O C U S

Haute Saute is a happening multi-cuisine

outlet, located in the posh environs of

Greater Kailash-I. Providing delectable

dining options along with an impressive

selection of

heady choices,

the restaurant

cum bar which

defines itself as

a fusion café, can

come across as

an ideal venue

for parties, get

togethers, and

also for romantic rendezvous. The warm

lights, the cosy and low sitting area,

simple but elegant décor together with

soothing music help one to anticipate a

nice evening at the place.

The culinary focus of the 48 cover outlet

is on French, Italian and Mexican cuisine.

Parmigiana, Lasagna Alla Bolognese,

Mexican Pizza, Baked Macho Nacho, and

Chocolate Pudding are some of the

signature dishes of the exhaustive menu of

the outlet. From Chicken Ravioli to the Pan-

fried Gnocchi with roasted mushroom,

wilted spinach, hazelnuts, Parmesan,

truffle oil and vincotto, and from Beer

Battered Fish Fillets to Chicken Fajita to

Garlic Prawns, the menu presents a wide

array of aromatic choices which can attract

the discerning diners with a global palate.

The restaurant cum bar or the ‘fusion

café’ also offers a variety of sumptuous

vegetarian and non vegetarian pizzas and

sandwiches, which are expected to attract

the ever expanding fast food generation of

young and the not so young crowd of

diners. For the vegetarians, mushroom &

cheese sandwich can be a good option

with a mocktail or beer. Besides Chocolate

Pudding, Sticky Date Pudding, and

Tiramisu are some other wonderful

desserts, which can lead to a sweet

culmination of a tasty meal at Haute Saute.

The impressive selection of cocktails at

Haute Saute includes all time favourites

like Bloody Mary, Long Island Iced Tea,

Margarita, Sex on the Beach,

The Haute Dining Option

Myra Vineyards, one of the latest wine retailers in India, celebrated

the launch of its new range. Its current portfolio, which included

two red wines (Shiraz and Cabernet) and white wines (Chenin

Blanc and Sauvignon Blanc) are sure to prove popular with the

connoisseurs of wines.

The Myra Shiraz, a gold medal winner at the recent Indian Wine

Consumer’s Choice Awards (IWCCA) 2012, is a medium bodied,

fruit-driven wine with supple tannins and a superb finish. It is

excellent on its own but can be paired with tandoori and grilled

dishes, and tastes fantastic with hard cheeses.

The Cabernet Sauvignon is a medium to full-bodied fruity wine.

Like the Shiraz, it can be enjoyed on its own or with hard cheeses.

It is also excellent when paired with creamy pastas or gravy Indian

dishes.

The Chenin Blanc — a light bodied, crisp wine with tropical fruit

characteristics — can be enjoyed as an aperitif. Alternately, it can

be paired with South-East Asian and Chinese cuisines.

The Sauvignon Blanc — a light to medium bodied wine with

tropical taste and typical varietal herbaceous characteristics —

besides being an excellent aperitif can also be paired with salads

and light styled dishes.

Speaking about the new products’ launch Ajay Shetty, Founder,

Myra Vineyards, said, “The Indian wine market is growing rapidly

in terms of both production and consumption. It has the potential

to become a significant player across the globe. We aspire to be

the game changer in the premium Indian wine category. Myra

Vineyards believes in experimenting to come up with high quality

wines that will be cherished. Our aim is to offer wines that will

satisfy even the most fastidious consumers.”

Presently, these wines are available across the states of

Maharashtra and Karnataka. Apart from these markets, Shetty is

planning to enter Goa, Delhi and eastern parts of India by the end

of this year. “There is large untapped wine market in India that

needs to be tapped and Myra intends to seriously look at this

opportunity,” explained Shetty.

Shetty believes in enjoying wine without associating the

conventional snobbery with it. “I am looking at creating awareness

among my consumers and potential consumers of the simple joys

of drinking wine and to that end, have created quality wines which

are also affordable,” he pointed out.

Cosmopolitan, to name a few, which are

of course complemented by shooters,

blended Scotch, single malts(Talisker,

Laphroaig, Glenfiddich), vodkas, gin,

rums, beer, red and white wines and

other heady options.

“Haute Saute was opened in January

2013, and is already doing brisk business.

We are getting 30-40 persons visiting our

place per day, on an average, but I hope

that the numbers would increase in the

near future, when we would be able to

have a sizeable mindshare among our

target profile,” explained Ishan Khanna,

the Owner of Haute Saute.

Khanna was always confident that the

exotic offerings of the ‘fusion café’ which

first shaped up in his mind, would be the

right choice in a high-end locality like GK-I,

where guests with high disposable

incomes and high degree of awareness

towards global cuisines are expected to

frequent. Going by the appreciation of his

guests, it seems that his confidence has

the potential to translate into a success

story in the near future.

Wines from Myra Flow in to the Market

Hammer Food & Beverage Business Review Aug-Sept ’1334

C O V E R S T O R Y

Food andFestivity

The calendar has entered thefestive season. August,September and October witness

a cluster of religious holidays back-to-back. The cultural calendar kicked offfrom August, went into September andwill culminate in the first week ofNovember. Shravan, Janmashtami,Ganesh Chaturthi, Paryushan, Onam,Navratri, Durga Puja, Dussehra, andDiwali…the list of festive occasionsduring this period is quite impressive.India’s fascination with festivity doesn’tend here, though. In end December,there is Christmas, to be followed by abrand new year, bringing in new hopesand joys mingled with festive hues. Inmany Indian homes, these festivals are

celebrated with special dishes.In fact, different festivals of India

have different menus, which therestaurant business in India can betterand more creatively explore. Let us takea look at some of them.

Sankranti

It is a secular harvest festival celebratedin most parts of India under differentnames – Sankranti (AP, Karnataka),Pongal (Tamil Nadu), Makar Sankranti(Maharashtra and Gujarat) and Lohri(Punjab and Haryana). Sankranti is alsoan important festival for Telugus and iscalled ‘Pedda Panduga’ (big festival).

While undhiyu and jalebis are a staplefor lunch at Gujarati homes, this is also

the season for the Gujarati specialtykhichdo. Sushila Subodh, a veteran foodconsultant and gourmet cook finds thekhichdo to be still very popular intraditional Gujarati homes. “Khichdoprepared from chadela ghau is a uniqueGujarati preparation, made with tuvardal and jaggery. Green coconut and dryfruits are added to this rich preparation.Khichdo is heavy to digest and is idealfor winter months in providing themuch needed energy to the body,” sheexplained. Along with the sweetkhichdo, spicy khichdo is also had duringthis festival.

Goondar paak, methi paak, shalampaak, adadiyo and pend are some of themost important festival goodies still

Food andFestivityIndian culture is as rich and varied as the Indian geography. India’s food is also as diverse as its culture and

terrain. In fact, Indian cuisine can easily be represented as a tributary of the rich Indian culture that is

flowing like a continuous and mighty river across five millennia or more, with no signs of abatement in its

current.

And like in most other countries, food and festivals have always gone hand in hand in this country too. The

country has numerous festivals and almost all festivals have their own feasts. Though the festivals in India

are spread throughout the year, but they are crowded during the second half of the year.

Here Ashok Malkani takes a look at some of the tempting dishes, which are popular during some of the

important festivals of the country. The recipes of some of these delectable dishes have also been shared.

The feature might inspire the food service industry to create some unique or recreate some age-old and

timeless recipes during the ongoing festive season to reap rich dividends.


C O V E R S T O R Y

prepared in Gujarati homes. You alsofind them at mithai shops but these arebest prepared at homes (with dollops oflove). Traditionally known as vasanas,goondar paak is made from gumavailable at local grocery shops. Often, itis specially made for expectant mothers,with wheat flour, jaggery and gheeadded to it. Chikkis and til papdis are ofcourse, other favourites during thefestival.

The dishes like til papdi, chikki,methi pak are popular in Maharashtraand other places too. Ladoos are a mustin the north for Lohri season. ForBaisakhi in north, the aate ki pinni is amust.

The best of South Indian dishes arerelished during the harvest festival ofPongal, making the occasion a gourmet’sdelight. Pongal, incidentally, is also thename of a dish. This is a one pot khichdidish, which is done in less than 20minutes and served with lots of ghee.

JanmashtamiJanmashtami – also known asKrishnashtami, Saatam Aatham,Gokulashtami, Ashtami Rohini,Srikrishna Jayanti, Sree Jayant – is an

annual commemoration of the birth ofthe Hindu deity Krishna, the eighthavatar of Vishnu in Hindu mythology.

Lord Krishna is welcomed by offeringumpteen varieties of scrumptious sweetdishes, prepared from milk and curdsthat Krishna loved. Various kinds ofsweets and dairy products are made onthis day. They include kheer, shrikhand,kalakand, gopalkala, peda, shinghare kipuri, etc.

Some of the other dishes preparedduring this occasion are:

Gulab Jamun: It a favourite with mostIndians. It is a sweet made mainly frommilk solids (khoya) and freshly curdledmilk. First, the khoya is kneaded into adough and shaped into balls. They arethen deep fried and soaked in lightsugar syrup, flavoured with green

cardamom, rosewater and kewra.Cham Cham: It is a traditional

Bengali sweet. Cham cham comes in avariety of shapes and colours — white,light pink and cream. Some are evengarnished with coconut flakes. Some ofthe ingredients of cham cham are flour,cream, sugar, lemon juice and saffron.

Kheer: It is a traditional dish cookedin homes across India. The mixture isarrived through boiling rice with milkand sugar, flavouring it with cardamom,and preferably sprucing it with dryfruits and nuts. In Indian homes, kheer isprepared not only during festivities, butalso on a wide range of special occasions.

Jalebi: Jalebi is the celebration sweetof India. It is made by deep-frying awheat flour batter in pretzel or circularshapes. They are then soaked in sugarsyrup. Jalebis are a little chewy withcrystallized sugary coating. They can beserved warm or cold. Some also add citricacid or lime juice to the syrup.

Ganesh ChaturthiGanesh Chaturthi is celebrated withfervour and devotion in many states ofIndia like Maharashtra, Karnataka,Andhra Pradesh, Goa, and Gujarat. In

Mumbai, Ganesh Chaturthi is a hugecelebration. The recipes which areprepared during Ganesh Chaturthifestival varies from state to state. eg.modak or kozhukattai which is believedto be one of the favorite food of LordGanesha is prepared differently andsundals, which are prepared in southIndia are not made in Maharashtra. Hereit deserves a mention that the modak is asweet dumpling popular in western andsouthern India. It is called modak inMarathi and Konkani as well as inGujarati language.

The sweet filling inside a modak ismade up of fresh grated coconut andjaggery, while the soft shell is madefrom rice flour or wheat flour, mixedwith khava or maida flour. Thedumpling can be fried or steamed. Thesteamed version, called ukdiche modak, iseaten hot with ghee.

OnamOnam is the biggest festival of Kerala. Itfalls during the first month of theMalayalam calendar which is Chingam(August–September) and marks thehomecoming of the legendary KingMahabali. The festival lasts for ten days


C O V E R S T O R Y

and is an integral part of the richcultural tapestry of Kerala

Onam cannot be separated from itsfeast. Indeed, what is a festival without afeast? One of the highlights of Onam, ifnot the major one, is the grand feast onall four days of the harvest festival. Thearoma of the sumptuous Sadya; atraditional vegetarian spread, can induceeven hardcore non-vegetarians whowould not consider a meal to becomplete without their daily diet ofmeat/fish/eggs/chicken to savour themany curries, accompaniments anddesserts that go into the creation ofSadya. Traditionally it is known asOnasadya and it is dished up on abanana leaf. It is served in almost allrestaurants in Kerala.

NavratriThe Navratri (nine nights) festivalwhich marks the onset of autumn, iscelebrated in different ways all over the

country. It is a festival of worship, danceand music and is celebrated from thefirst to ninth date of Ashwin ShuklaPaksha of the Hindu calendar for theworship of the Goddess Durga. DuringNavratris, people also fast for one time.Coconut laddoos, and bundi sweets aretypical Navratri food preparations.

Several eating joints will be offeringvrat (fast) thalis during Navratricelebrations. Navratri vrat foodcomprises of: Kuttu ki Puri, Kaddu KaRaita, Singhade Ka Halwa, Kele KiBarfi, Singhare Ke Pakore, SabudanaPuri, Kotu Aloo Pakore, Vrat Ka Chawal,Sukhi Arbi, Sukha Aloo, Kache Keli KiChat, Khuskhus Aloo, Arbie Fried, AlooPulao, Aloo Mewawale, Malaiwale Kofte,among others.

Besides these delectable delicacies,one can have assorted mouth-wateringsnacks in those odd hours of Navratricelebrations, when one doesn’t feel likeindulging in something heavy. So youcan pick from aloo anardana chaat, aloosaboodana ki tikki and paneer tawewala, to name a few, to infuse more

spice in to your celebrations.Chefs, however, are also planning to

put together interesting recipes, whichinclude vegetarian mock duck (for thosewho want to have a non-veg feel), Parsimalai kulfi and much more for thoseobserving the nine-day Navratri fast.They have also conceived ‘mouth-watering twists’ to the traditional menu.

Durga PujaDurga Puja is one of the biggest festivalsin Eastern India. From enjoying themyriad tastes and aromas of delicaciesthat Bengali cuisine has to exploring agamut of global cuisines covering theOriental as well as the Continental, theDurga Puja offers a celebration of thepalates.

Durga Puja marks the victory of goodover evil, marked by the slaying ofdemon Mahishasura by Goddess Durga.The five-day-long festival translates intofrenzied pandal-hopping in new clothes,meeting friends and family and stuffingoneself to the brim.

One can try kanchalanka dhonepatamurgi (boneless chicken cooked withcoriander and chilli), ada jeera bata aloodum (traditional Bengali dum alu cookedwith cumin, ginger and chilli) and bagdachingrir bhuna (tiger prawns cookedDhaka style) on different days atdifferent restaurants.

Food is as much a part of Durga Pujacelebration as beating of dhaks, dhunuchinach and sindur khela. Bengal gears upfor its biggest festival of the yearthrough the making of various mouth-

watering delicacies. The restaurants inKolkata are the hubs of complete foodentertainment on five festive days ofDurga Puja.

DussehraDussehra is derived from the Sanskritword Dasha-hara meaning the ‘removerof bad fate.’ It is among the mostimportant festivals celebrated in India.Dussehra is the culmination of theNavratri festival. Many people of theHindu faith observe Dussehra throughspecial prayer meetings and foodofferings to the gods at home or intemples. This day marks the triumph ofLord Rama over Demon king Ravana.On Dussehra also people celebrate thepious occasion by enjoying varioustypes of sweets. In Bengali homes,home-made sweets during Dussehra,which in Bengal is known as BijoyaDashami, are very popular.

DiwaliDiwali — the festival of lights — ispredominantly celebrated by Hindus,Jains and Sikhs, not only in India, but

also abroad. Sweets are an integral partin the Diwali celebrations. Variedmithais are nibbled throughout the dayof Diwali or days before Diwali, on theirown or as part of a meal alongsidesavoury items.

While ladoos, barfis and halwas areuniversally popular, some of the otheritems like mawa kachori, moti pak andsohan papdi, which require elaboratepreparation, are also enjoyed duringDiwali. It is customary to exchangeextravagantly decorated boxes of mithai,dry fruits, and chocolates among familyand friends during Diwali celebrations.Festive specialties during Diwali


C O V E R S T O R Y

Recipe for Sankranti

Til Papdi

Ingredients

White sesame seeds 200 gms

Pistachio (thinly sliced) 5

Sugar 150gms

Method

• Roast sesame seeds lightly and leave aside

• Melt sugar in a small pan

• Add roasted sesame seeds and mix well

• Keep this pan in a large bowl of hot water

• Take small portion of this mixture at a time

• Make it flat with the help of a rolling pin

• Sprinkle with few slices of pista on top

• Separate the papdis with squares of plastic

• Cool and place in an airtight container

Recipe for Janmashtami

Shrikhand

Ingredients:

Plain yogurt 1 (18 ounce) container

Granulated sugar ½ cup

Rose water (optional) 1 tsp

Ground cardamom ½ tsp

Dash of ground nutmeg

Few threads of saffron

Finely chopped green pistachios 4 tsp

Method

• Mix all the ingredients of Shrikhand, except pistachios.

• After mixing the ingredients, put them in a bowl and

cover it with a lid. Refrigerate the mixture for at least two

hours.

• After waiting for two hours, take the bowl off the

refrigerator.

• By this time, the mixture would have reached the

consistency of a dessert.

• Now, stir and spoon the Shrikhand (a sweet golden

yogurt) into dessert dishes.

• Sprinkle with pistachios.

Recipe for Ganesh Chaturthi

Modaks

Ingredients

Rice flour 2 ½ cups

Large pinch of salt

Oil 1 tbs

Coconuts finely grated 2nos

Grated jaggery 4 cups

Elaichi powder 1 tsp

Method

• Boil two and half cups of water. Add salt and oil. Slowly

stir in the rice flour, mixing thoroughly to avoid any lumps.

• Cook till flour mixture becomes thick. Remove from the

vessel and keep aside.

• Make syrup with jiggery, cooking it over a slow fire.

• Test its consistency, by adding a drop of jaggery into a

cup containing a little water.

• When it forms a tiny ball, add the grated coconut and

cook over a low flame.

• Cook until the mixture is thick. Add cardamom powder.

Cook until the mixture is dry.

• Remove from fire and allow it to cool.

• Take one portion of rice dough, place it in the palm of

your hand and press into a small puri with the right thumb.

• Place a small portion of the jaggery mixture in it.

• Seal the puri by making small pleated ends and close

the top by pinching the pleats carefully.

• Once the modaks are stuffed and ready, steam them for

about four minutes in a pressure cooker without using the

whistle.

• Remove them when they are done and arrange them in a

plate or tray.

Recipes for the Festivals

celebrations also include diamond-shaped shakkarpara, sev whose shapessimulates that of noodles, and a range ofpuris in both sweet and savoury forms.

Christmas

The festive season of a given year endswith Christmas. And no Christmas iscomplete without the Christmas cake.

Indian tradition demands thatneighbours exchange platters of sweetsand snacks with each other on theChristmas day. Preparations for thesesweet delicacies often start at least amonth in advance! Here is a list of someof the most popular Christmas goodies

made in India during this festive season:Gujia or Nuereos with coconut filling,kulkuls, coconut barfi, nankhatais,chocolate walnut fudge, guava cheese,bebinca (layered Goan pudding),

cheeselings and chaklis.Yes, whatever be the festival, India

celebrates the joyous, colourful occasionsthrough the medium of food. Duringthe Indian festive seasons, even tiredcooks ignite their creative sparks, evenjaded palates perk up, and family andfriends come together to eat. Whatcould be more joyous, or important thangetting together and sharing thebonhomie through the medium of food?This is also the right time for therestaurant business to go the extra milein terms of culinary creativity for havingenduring mindshare among their guestsand potential guests. �


The eating out trend inMumbai, as in the rest of thecountry is increasing, and thisis only expected considering

the fact that middle class India is nowhaving less time to cook meals at home,and also having the purchasing power tospend at restaurants on a frequent basis.The influence of globalisation andtravelling overseas has also made asection of urban India very much awareof the global food & beverage trends,and also enabled those people toappreciate the nuances of exoticcuisines. This has also given a fillip tothe food service business in India.

The predominantly youngdemographics of India where 65 percentof population is below 35 years of age,has also perhaps given a fillip to thefood service business in India, as theyoung population, especially if they areloaded with healthy disposable incomes,are prone to indulgences which include

eating out too. The concentration ofpurchasing power in young hands has asignificant impact on the food servicesmarket, specially on segments like QSR,cafes and pubs.

Moreover, the investment requiredfor a restaurant is generally much less

than that of even a non-star hotel, andthe gestation period of a restaurant isalso generally much lower than a hotelor a resort. And most importantly, inthis evolving scenario, the earnings fromrestaurant business in urban India ismuch more sure than from the hotel

The Indian food services segment has been experiencing a spurt in growth. There are several factors influencing this

trend. The increasing income of the middle class in the recent times, and their willingness to indulge themselves with

products and services that they had avoided till a decade ago due to their negligible purchasing power has given an

impetus to the food services sector of the country.

The influences of globalisation and lifestyle changes in urban India, characterised by increasing number of working

couples with less time to cook meals at home have also contributed to the sector’s growth in the recent years.

Ashok Malkani looks into the various segments of the food services sector– QSR, casual dine and fine dine – to find that

there are tremendous growth opportunities in all segments, thereby making food service an attractive business proposition

for new entrepreneurs.

Exciting and Challenging TimesFood Service Business:

B U S I N E S S

Exciting and Challenging Times


B U S I N E S S

business. This also may encourage hospitality players to investin the restaurant business.

Now there is niche market space for fine dining outlets,casual dining outlets, health food, fast food, high-end bakeriesand many other food service formats in the industry. This is agood sign for the entrepreneurs thinking of venturing into theIndian restaurant business.

According to the recently released ‘India Food ServicesReport 2013’ by the National Restaurant Association of India(NRAI), presently, the estimated size of the food serviceindustry in India — which includes both organised andunorganised sectors — is worth Rs 2, 47,680 crore, which isexpected to reach Rs 4,08,040 crore by 2018, through aCAGR of 11 percent.

According to the report, over the past few years, the Indianfood services market has gained increased prominence andgrown to include a large number of brands across various foodservices formats, alongside the presence of stand-alone outletsand a large unorganised market. However, even today, despitethe proliferation of a number of brands in the Indianrestaurant business, the Indian food services market ispredominantly unorganised in character. The estimated size ofthe unorganised food services market in the country is Rs.172,685 crore, comprising 70 percent of the total food servicesmarket in the country.

The report reveals that the organised food services marketin the country, which comprises chain and licensed stand-alone outlets, is estimated at Rs.67,995 crore in 2013, and itis projected to grow at a CAGR of 16 percent over the nextfive years, to reach Rs.145, 770 crore in 2018.

Despite its several challenges, there is no denying the factthat the Indian food services sector has a vast untappedpotential with eating out becoming a regular form ofentertainment for consumers these days. The potential is notonly for growth, but also towards variety. The influence oftravel and television on the eating habits of urban Indians hasalso encouraged Indian entrepreneurs to open restaurantsspecialising in exotic cuisines, which has given more variety toIndian restaurant business than was witnessed a decade ago.One of the areas where the Indian restaurant business hasmade rapid inroads in the recent years is the QSR.

Growth of QSR

According to NRAI’s above-mentioned report’s findings, quickservice restaurants (QSR) and casual dine-in formats accountfor 74 percent of the total chain market in the country, whilecafes make up for 12 percent. Fine dining and pubs, bars,clubs and lounges (PBCL) comprise the rest of the chainmarket. The present size of the chain QSR market in India isRs.5500 crore. According to NRAI report, this market showsimpressive growth potential and is projected to grow at aCAGR of 25 percent over the next five years, to reach a figureof Rs.16, 785 crore in 2018. NRAI report also states that thissegment is expected to witness increased activity throughmarket expansion and entry by various players

According to RNCOS’ research report titled Indian FastFood Market Analysis (published in August 2011), the Indianfast food industry is anticipated to grow at a CAGR of around34 percent during 2011-2014. The research by RNCOSfurther revealed that there was a large scope of growth for fast


B U S I N E S S

mentioned NRAI report, the size of thechain café market in India is estimated atRs.1520 crore in 2013. The reportpredicts that this market is expected togrow at a CAGR of 20 percent to reacha figure of Rs.3775 crore in 2018.

The report states that currently thereare 100 café chains and bakery brandsin the country, with an estimated 3100-3200 outlets spread across various citiesof India. As competition is increasingamong the café coffee outlets, players aretrying to position themselves differentlyby tailoring their offerings in terms ofoutlet’s ambience, and in terms ofdeveloping newer products.

The report reveals that cafes have thehighest brand density in metros andmini metros of India, which are moreopen to the coffee drinking culture. Notsurprisingly, the report states that CaféCoffee Day is the largest coffee caféchain in India, in terms of number ofoutlets, followed by Barista Lavazza. Thereport also points out that Café CoffeeDay has 50 percent share of the cafémarket in the country, followed byBarista Lavazza, which has 11 percentshare of the café market.

Casually DineBesides the QSR business, casual diningtoo is gaining ground in India. Casualdining restaurants now form the secondlargest segment of the food servicesmarket in India. This segment revolvesaround specific cuisines or themesfocusing on elaborate menus, quality offood and, of course, presentation.Consumer indulgence on non-occasionoutings is providing an impetus to thegrowth of this segment.

food business in the untapped tier-IIand tier-III cities of the country.

The fast food of QSRs provides withconvenience for today’s fast-pacedlifestyles, where filling snacks are oftentaking the place of formal main meals.This is coupled with increased interestamong the upwardly mobile urbanIndians and even urban middle classIndians towards international snacks likeburgers and pizzas, to create a brightscenario for the QSR business in India.International QSR players offerspecialties like burgers, pizzas, wraps,sandwiches, etc. Taco Bell hasintroduced unique cuisine options likenachos and falafel to Indian platter.

However, Indians like global foodwith local flavours and ingredients andtaking into account of India’s tastes,many multinational QSRs are offeringtheir fast food tailored to Indian tastes,thereby creating a business savvy mix oflocalisation and globalisation.

Still the chain QSR segment in Indiahas a concentrated presence acrossmetros and mini metros with 72 percent outlets located there. Formultinational and national QSRs toreach deeper into India, their priceshould be made more attractive andofferings need to be more region-specific.

Chain QSRs Present in DifferentTypes of Cities in India

Source: Technopak Analysis

Café Coffee CultureAnother growing trend in the Indianfood service business is themushrooming of the café coffee culture,which is buoyed by increased coffeeconsumption and lifestyle changes inurban India. According to the above-

Chain QSR Market Growth in India


The casual dine market, unlike theQSR, is led by domestic players whichare mainly region specific. Several newplayers are making a foray into thissegment. At present the number ofoutlets is believed to be around 1700-1800. Few examples of the players arePizza Hut, Papa John’s, Rajdhani, MotiMahal, Indigo Deli, etc. About 45percent of the chain casual dine playersare located in the metros, followed bymini metros with 35 percent. Theirdensity is low around tier -I and tier-IIcities.

Chain Casual Dining – City Typeand Percentage of Outlet Presence


Many of these casual diningrestaurants have a sales mix of dine inand non-dine in. However about 60 percent of their sales are through dine-inoption. Delivery services contribute


B U S I N E S S

about 30 percent while the rest – 10percent – is accounted for by way oftakeaway

Fine DineThe concept of fine dining too isgaining currency in urban India. Thefocus of the fine dining restaurants ison quality ingredients, authenticpreparation, impeccable hygienicstandards and uplifting ambience anddecor. Dining at these outlets shouldnot only be perceived as an eating outexposure, but as a holistic experiencewhere all senses are supposed to becelebrated.

This segment relies mainly onaffluent consumers who are willing toindulge in and experience authenticforms of cuisine. If you are planning toenter in this segment, it may be addedthat its demand is mainly in metros andmini metros.

The chain fine dine segment inIndia is estimated at Rs.500 crore. Thechain fine dine segment ispredominantly limited to star hotelsand exclusive stand-aloneentrepreneurial ventures. Over the nextfive years this segment is expected togrow to about Rs.1010 crore.

The chain fine dine market in Indiahas about 50 players having about150-200 outlets across major cities.There is an absence of large chains inthis segment and it is found that thissegment is dominated by homegrownstand-alone brands. However, of late, ithas seen an influx of premium luxury

brands which not only offer anexclusive experience but also offernewer cuisines. An example isHakkasan, which imports 80 percent ofits ingredients from Japan and offersCantonese cuisine.

The fine dine segment needs to beinnovative by way of introducingcustomised menus, Chef-customerinteraction, etc To this segment goes thecredit of introducing several exoticdishes like sushi or innovativetechniques like molecular gastronomyin their kitchens, which have enrichedthe Indian food service business duringthe course of years.

Exciting TimesOverall, the increased disposableincomes, maturation of globalisation,

young demographics and fast-pacedlifestyles of nuclear families, togethermakes it an exciting time for the foodservice business in urban India. Thetrend of celebrating each and everyoccasion in an eating joint is alsopicking up slowly and steadily amongstyoung consumers with good disposableincomes, and this trend is spreadingamong the elderly too. The occasions tohang out with friends and go out to eatwith the family are also becoming morecommon, making the growth of thisindustry imperative, and providingopportunities to the enterprisingentrepreneur in the food servicebusiness.

However, though the above-mentioned statistics indicate greatopportunity for the food servicebusiness in India, but there is nodenying the fact that today’s guests inthe restaurants are becoming muchmore demanding in terms of authenticand/or innovative taste, qualityingredients, and exotic dishes. Theyounger crowd is very much interestedin experimentation with flavours,ingredients and cuisines. This will alsoinduce the Indian restaurant businessto perform better and attain globalstandards.

Need for State SupportDespite the significant growthpotential of the Indian food servicessector, and its contribution towards thenation’s economic growth andemployment, and its huge contributionto state exchequer, the industry is notgetting adequate support from thegovernment.

“The restaurant industry is a keydriver for the overall retail business.Restaurants are fast emerging as one ofthe most significant contributors to theIndian economy in terms of VATcontribution, direct and indirectemployment and other governmentlevies,” noted Samir Kuckreja,President, NRAI. He appealed to thelaw makers to give a serious look to theIndian food services industry. “We areproud to announce that the industrycurrently employs 4.6 million peopledirectly which is projected to grow to 8million by 2018,” said Kuckreja, whilecommenting on the launch of theNRAI’s India Food Services Report2013.

Chain Fine Dine Market in India


25Mar-Apr ’13

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B U S I N E S S

Taxation in Food Services Outlets

Type of Tax Tax percentage

VAT – Food and non-alcoholic beverages 12.5

VAT – Alcoholic beverages 20

Service Tax 4.94

It may be added that the industry isburdened with multiple taxes like VAT,excise and service tax besides differentstate taxes, which add up to 17.5-25percent of the bill value. The industryfeels that the high taxation is a seriousimpediment to market growth.

Rajeev Panjwani, Vice President ofNRAI, feels that though the industryhas been growing rapidly, to continueto do so, it would require the supportof the government which is fallingshort. “India’s food service industry isat a nascent stage of development andthough it has witnessed significantgrowth with the expansion ofinternational and domestic chains, it isnecessary that the industry garners thesupport and recognition from the

government and its agencies. A strongand collaborative working relationshipbetween the government and playersof the restaurant industry will

constitute a true acknowledgement ofthe contribution made by the Indianfood service industry in shaping thecountry’s economy,” elsboratedPanjwani.

A similar view has been expressedby Amit Jatia, Vice-Chairman,Hardcastle Restaurants (McDonald’sIndia - West & South) and NRAI,Chapter Head, Mumbai. ‘The Indianfood services industry has experiencedhealthy growth during the past fewyears and over the ensuing five yearsthe industry is expected to continuegrowing at an exponential rate. Thishealthy growth is however, marred byour concerns on multiple taxes(implementation of GST, service tax),”said Jatia. Jatia also pointed out severalother problems plaguing the industrywhich include the high food andcommodity costs, paucity of skilledmanpower, need for better supplychain and cold storage systems, andmultiple licensing issues. Industry feelsthat government’s involvement inresolving these issues are needed.

Saloni Nangia, President,Technopak Advisors believes that thesocio-economic impact of the Indianfood service industry has not been

dealt with extensively, which isprobably the reason for thegovernment’s negligence of theindustry.

So we can say that these excitingtimes for the Indian food servicebusiness are also impeded by severalchallenges; some new and some old.The Indian restaurant business notonly needs to raise its bar in order tomatch consumer demands(a newchallenge) but also needs to tackle theissues of shortage of quality manpower,supply chain and cold chainbottlenecks(old challenges), along withmyriad taxation challenges. However,it is expected that the newentrepreneurs entering this businesswould explore the opportunities andovercome the challenges to create newyardsticks of success in this business.The support of the government in thisregard would of course, be very muchappreciated. ■


F E A T U R E

The Growing TThe Growing TThe Growing TThe Growing TThe Growing Trend ofrend ofrend ofrend ofrend of

Healthy Eating

The growing health consciousnessin the society as a result ofglobalisation and the growing

threat of lifestyle diseases as a result of ourpredominantly sedentary lifestyles and along legacy of wrong food habits haveeventually induced a significant section ofurban Indian society to opt for healthyfood & beverage choices. The increaseddisposable incomes in select but sizeablepockets of our society have alsocontributed towards giving momentum tothis trend.

Then there is the beauty and glamourfactor behind the growth of healthy foodproducts in urban India. “People nowmake a conscious effort to look good andmany of them are aware that 75 percentof how they look is determined by what

they eat. This tendency to look good hasalso contributed towards making healthyeating a major concern with many people.They want to eat low calorie food, whichis also tasty,” proffered Dr. AnjaliMukerjee, the Co-Founder and Co-Chairperson of Mumbai-based HealthTotal. Anjali is one of the renowned healthand nutrition experts of the country.

Here it deserves a mention that HealthTotal is an eminent name in the Indiannutrition and wellness industry. Theweight loss or other health program ofHealth Total are carefully customised foreach individual based on her/his genetics,lifestyle, prakruti (body type analysis)and age.

Even Nita Mehta, the culinary guru ofour times and the renowned author ofmyriad best-selling books on cookeryasserted that “Looks are now importantfor all age groups of people and now theyalso understand that good, healthy foodmakes your body beautiful, be it yourskin or hair.”

The Shifting PreferencesWe can say that awareness, need andlifestyle factors are combining to create ademand for healthy food & beverages inurban India. Nowadays, in many urbanIndian households (not all, but definitelyin sizeable numbers of them), especially ifthey are relatively well-off householdswith some degree of global awareness,breakfast has made or is perceptiblymaking a smooth transition from alooparanthas or puri sabzi to cornflakes,whole grain breads, fruit juices and otherassorted health drinks, and fresh dairyproducts.

There is a growing tendency in manyupwardly mobile urban Indian householdstowards consumption of products with oats

and wheat flakes, which happen to beexcellent sources of fibre, and are very goodfor the functioning of the intestinal tract.Besides they are spruced with cholesterollowering properties.

However, we must remember that theconcept of healthy food and drinks

is not entirely new to our country’sconsumer behaviour. For example, thefruits and milk have time-tested legacy ashealthy food and drinking options, andwere and still are regarded as especiallyessential for growing children.

But healthy food and beverages werenot as fashionable and nor were as integralto the lifestyle of upwardly mobile urbanIndia as they are nowadays, and nor theyhad such an all pervasive impact on thedietary patterns of growing numbers ofurban Indian households as they are now.These days, the healthy food andbeverages have made their presence felt

in many of our lives and lifestyles inthe form of breakfast, lunch, eveningsnacks, dinner and also eating out options.

According to Technopak Advisors, aNew Delhi-based research andconsultancy firm, the health food marketin India is estimated to grow at acompound annual growth rate of 25percent-28 percent to reach Rs.22,500crore by 2015.

Healthy EatingBy Swarnendu Biswas


F E A T U R E

Healthy SnackingUrban India’s growing interest towardshealthy eating can also be reflected in theirevolved choices of bakery products. Therelative abundance of multi-grain breads,whole grain breads and sugar free dessertsin recent times endorses this trend in post-modern India.

In fact, this growing shift in preferencetowards healthy bakery

products has induced many bakeries tochange their offerings to more healthyones. “For cakes and pastries, whippedcreams on top are no longer the trend.Lighter frostings like cream cheese/ yogurtare increasingly substituting full fat cream.Instead of whipped cream blobs forgarnish, fruits are increasingly making awonderful, healthy garnish for desserts,”asserted Nita.

Snacking is frequently taking the placeof main meals in many busy lifestyles, or atthe least emerging as a viable option tosatiate the in between hunger pangs. So itis no wonder that going by urban India’sgrowing predilection towards healthyeating and drinking options, healthysnacks would adorn the supermarketshelves in crowded numbers.

Though at Rs.300 crore, the Indian

health snack market is at a nascent stage,and comprises just 5 percent of the totalIndian snacks market, but the potential ofhealthy snacks, especially if viewed in thebackdrop of urban India’s fast-changingsocio-economic profile with increasingnumber of working couples with fast-paced lives but choosing to have healthylifestyles, the potential market of healthysnacks seems to be huge.

Britannia can be regarded as one of theimportant players in the domain ofhealthy snacks. Britannia NutriChoice OatCookies and Britannia NutriChoice RagiCookies are scientifically created to suit thespecial lifestyle and nutrition needs ofdiabetics to manage extreme swings inblood sugar. In addition, the oat fiber in

Britannia NutriChoice Oat Cookies lowersrise in blood sugar, helps control bloodcholesterol and helps one feel satisfied andactive for longer.

Ragi helps lower blood glucose levelsand is a rich source of magnesium, whichis instrumental for the production ofimportant enzymes. BritanniaNutriChoice Ragi Cookies are a goodsource of fiber, both soluble and insoluble,for heart and digestive health.

Then there is Britannia’s NutriChoiceDigestive Biscuit, which is made with 50percent whole-wheat and packed withadded fibre that accounts for 10 percent ofour daily dietary needs. BritanniaNutriChoice 5 Grain biscuits are madefrom five carefully chosen healthy cereals


F E A T U R E

(oats that help reduce bad cholesterol, cornwhich promotes heart health, ragi, which isa good source of both calcium as well asfibre, rice, which is low in fat, and wheatthat provides wholesome energy). Thesebiscuits are delicately sweetened withnatural honey, and come in unique largeoval shapes. They can be healthy option forsatiating in between bouts of hunger.

Of course, Britannia is not the onlyplayer in the realm of healthy snackingsegment. A case in the point is the ParleProducts’ Actifit Digestive Marie, with itsrich fibre content and less fat, therebymaking it a healthy snacking option. AlivaMultigrain Waves from PepsiCo India,which comes across as a light & crispybaked snack made with healthy multi-grains like corn, rice, wheat & oats, isanother of the many healthy and tastysnacking options invading the Indiansnacks market.

Probiotic DairyDairy products endowed with healthcharacteristics have also shown increase inpopularity in India over the years. Indianprobiotic dairy industry is evolving at asteady pace with opportunities fortremendous growth in near future. Theprobiotic dairy products do have a highpotential of success in urban Indian market,where fast-paced lifestyles are makingpeople prone to digestive problems.

It is expected that probiotic yogurtsales in India will cross 100,000 thousandpackets by 2015. Amul is the leader inprobiotic yogurt sales in India and is likelyto remain as a leader in the years to come.Probiotic drink sales volume is likely toreach a little less than 100,000 thousandbottles by the year 2015.

Amul is a leading player in probioticdairy products. Amul Prolife Probiotic

Lassee and Amul Flaavyo Yogurt containlive probiotic bacteria, which helpsdigestion and improve immunity. Both ofthem are made from natural ingredients.Amul Flaavyo Yogurt is fortified withessential vitamins. Amul ProLife ProbioticDahi from Amul is another probioticoption from this renowned dairy brand.

Nestle ActiPlusProbiotic Dahi fromNestle is also enrichedwith the goodness of morethan 100 crore specialprobiotics in every servingof 100 gm. The daily intakeof this product can helpstrengthen your digestivesystem. This healthy curd isalso 98 percent fat free. Nestlehas also introduced fruityogurts in blueberry, strawberry andmango variants. This product combinesthe goodness of natural yoghurt and fruitand was developed in line with the keyconsumer health trends and feedbackfrom consumers. The fact that thisproduct too is low in fat enhances itshealth potential.

Mother Dairy is also playing animportant role in the growing market ofhealthy dairy products. Mother Dairy’sProbiotic Dahi contains billions of BB-12friendly bacteria, which have high survivalrate in the stomach resulting in gooddigestion and absorption of nutrientsthereby facilitating improved overallhealth. The product also containsprebiotic fibre which stimulates activity ofprobiotic bacteria, contributing towardsimproved digestive health.

Mother Dairy’s Dietz sugar free rangeof ice creams, which is available in twoflavours of Natural Vanilla and KesarAlmond, was created to enable people toenjoy the delightful taste and the rich,creamy texture of ice creams without theguilt of consuming all those extra calories.The milk fat content in Dietz range of icecreams is 75 percent less than that inregular ice creams, making it ideal forweight watchers. Dietz ‘sugar free’ rangeis low on calorie and high on dietaryfibres, and is endowed with high proteinand less fat.

Drinking Rightly The market presence of these and manyother healthy dairy products indicateIndia’s growing preference for healthyeating option. An array of healthy drinks is

also influencing urban India’s beveragechoices. Among healthy drinks Yakultcomes easily to the mind. Yakult is aprobiotic health drink, which containsmore than 6.5 billion beneficial bacteria(Lactobacillus casei strain Shirota). Thebacteria in Yakult are resistant to gastricjuices and bile and reach the intestine alive

to impart health benefits.Daily consumption of Yakult

helps improve gut functionand facilitates to build

immunity.The growing popularity of

health drinks in India is evidentfrom the fact that the growthrate of the carbonated drinks inIndia did decline substantiallybetween 2009-2012, whereas,according to ASSOCHAM, the

country’s non-carbonated drinks market,which comprises fruit drinks, nectars andjuices, and energy drinks, is expected togrow at a CAGR of 35 percent to reach afigure of Rs.54, 000 crore in 2015, fromRs. 22,000 crore in 2012. This trend isreflected in a plethora of fruit juices andother non-carbonated drinks adorning ourmarket shelves. A section of Indianconsumers are showing preference forhealthy non-carbonated beverages even ifthey are relatively more expensive than thecarbonated options.

Organic GrowthThe popularity of organic food is also onthe rise, and super health food options likespirulina and wheatgrass juice arebecoming vogue among the higherechelons of the Indian society, especially inthe metros, whose numbers are no longerthat insignificant. Though only a few inIndia could afford high-end health foodproducts or organic food on a regularbasis, the perceptible shift towards healthyeating is becoming evident.

However, entrepreneurs and thegovernment can make organic foodbecome more popular and economicallyaccessible to people by giving proactivesupport to organic farming rather thanpesticide-influenced agriculture, whichhave negative environmental and healtheffects.

Overall, one can say that the trendtowards healthy eating is expected tomature further in India, with the years tocome, along with growing healthconsciousness and increased disposableincomes in the society. �


A G R I

By Sharmila Chand

Fennelas a Crucial Ingredient

Fennel is an herb emitting great flavour. Fennel is aplant of Mediterranean origin, which was known tothe ancient Greeks. Its usage spread across Europe

during the imperial rule of the Roman civilisation. Fennel isalso grown in India, the Orient, Australia, and SouthAmerica, and has become naturalised in the US.

Interestingly fennel has applications as herb as well asspice. All parts of the fennel part are edible; the roots, stalksand leaves, with the spice coming from the dried seeds.Known as the “meeting’ seed” by the Puritans who wouldchew it during their long church services, the name funnelderives from the Latin word foeniculum, meaning “littlehay.”

Fennel in Culinary FaresFennel plays a significant role in a wide variety of cuisines.As an herb, fennel leaves are used in French and Italiancuisines, in sauces for fish and in mayonnaise. Fennel is alsoused for seasoning of pork roasts and spicy sausages in Italy,especially the Florentine salami finocchiona. Overall, fennelplays a prominent role in Mediterranean cuisine, wherebulbs and fronds are used, both raw and cooked, in sidedishes, salads, pastas, vegetable dishes and risottos.

In many culinary traditions, fennel is regarded as an idealherb for fish dishes. The British apply fennel seeds in almost

all fish dishes, especially as a court bouillon for poaching fishand seafood. Fennel is also an important element of ChineseFive Spices and of some other curry powders. Besides havingwide usage in fish dishes, fennel is also being extensivelyused in cheese spreads, and vegetable dishes.


A G R I

When rubbed between fingers, fennel seeds emit a sweetfruity-aroma similar to anise. Fennel seeds have wideculinary applications as a savoury spice. It is primarily usedin cooking as a condiment and flavouring base. For keepingthe fragrance and flavour of fennel intact, fennel seeds aregenerally ground just before preparing dishes or wholeseeds are lightly roasted before using them in a recipe.

Fennel seeds are also being used in India as part of currypowder. Fennel is an essential ingredient of the Assamese,Bengali and Oriya spice mixture named panch phoran,which is an important element of the culinary traditions ofthese three states. Moreover, the sugarcoated fennel seedsare used as a chewing condiment to improve digestion aftera meal, in India, Pakistan and Bangladesh. In bakery alsofennel seeds have wide usage; they are used to flavourbreads, dough, cakes, biscuits, and cheese.

In some parts of India, fennel leaves are seen as leafygreen vegetables either by themselves or when they aremixed with other vegetables, which are cooked to be servedand consumed as part of a meal. Fennel is also an importantspice in Kashmir’s and Gujarat’s cooking traditions. InLebanon, fennel is used to make a special kind of eggomelette, along with onions and flour, which is known asijjeh.

Fennel has applications in not only food but also inalcoholic beverages. Several liquors such as fennouillette,akvavit, gin are flavoured with fennel. Fennel is one of thechief ingredients in an alcoholic beverage named absinthe.

Healthy FennelBesides its culinary properties, fennel has some healthbenefits as well, which should make the F&B industry treatit as a healthy condiment. Fennel has a long history of beingused as a remedy for indigestion in traditional medicines.

Fennel seed decoction or added as spice in food has beenfound to increase breast milk secretion among nursingmothers. That is not all. For newborn babies, fennel gripewater can remove colic pain and facilitate in digestion.Fennel seed oil can give one relief from coughs andbronchitis and is also used as a massage oil to alleviatejoint pains. �


D A I R Y

The Cultured Yogurt

Yogurt is a semi-solid, processedand fermented milk product,mostly prepared from cow’s milk.

Yogurt is produced by the act ofbacterial fermentation of milk. Thebacteria used to make this dairy productare known as ‘yogurt cultures.’Although milk from various domesticanimals are used for yogurt production,but most commercial yogurt productionunits across the globe now use cow’smilk to maintain a consistent taste.However, yogurt can be prepared withany type of milk; be it from cow,buffalo, goat, and sheep. But nowadays,soymilk is also seen as a new-agecomponent for commercial yogurtpreparation.

Tangy and nutritionally excellentdairy product, yogurt is served often asan accompaniment with the main mealas well as a component for enhancingthe taste of various cuisines. The fruityand nutty sweetened form of yogurt isoften offered as a dessert at the end of ameal. Many a time, it is used in bakingsome bakery items like muffins to getextra spongy consistency.

Since time immemorial, this form ofcurd is being consumed in almost everypart of the world with variations informs and taste. Generally taste andtexture of yogurt differs according tothe quality of the milk used, which

varies from one region to another. It isstill among the most popular dairyitems of our day-to-day menus,whether we live in cosmopolitan orrural India.

Curdling UpYogurt is a semi-solid, processed andfermented milk product, mostlyavailable with a consistency similar tothat of thick, creamy and whisked curd.To relish yogurt, one has to use goodquality milk that contains a higherconcentration of solids than normalmilk. The milk that possesses more solidcontent bestows a thicker and firmertexture to the yogurt. In its preparationroute, milk is processed and pasteurisedfor attaining a good output. Often,most producers add non-fat dry milk(NFDM) or milk powder to thicken themilk.

Inoculating certain bacteria intomilk, which work as starter culture,makes yogurt. They are commonlyknown as streptococcus thermophilus andlactobacillus bulgaricus. Yogurt isprocessed and packaged in such a waythat it has longer shelf life than thenatural curd. Curd is prepared byseeding natural bacteria calledlactobacillus, thus the milk does notneed to be processed before makingcurd. However, before preparingyogurt, milk has to beprocessed and then it isinoculated with starter cultureand other additives thatinfuse flavour and aroma. Thesweetened form of yogurt isavailable in various mouth-watering flavours andattractive packaging.

Various types of milk canbe used for producing yogurt,such as whole milk, partiallyskimmed milk, skimmed milkor full cream. Despite this, foryogurt production, one needsto confirm certain criteria in

regard to quality of raw milk for yogurtproduction. It helps to ensure gooddevelopment of yogurt culture.

The milk with low bacteria count ispreferred for making yogurt, as it helpsto keep the product for longer duration.The milk should be free fromantibiotics, sanitising chemicals, mastitismilk, colostrums, and rancid cream.Also, it is ensured that there is nocontamination by bacteriophages.

Thickening and StabilisingIn Europe, yogurt tends to be ‘runny’,but in USA people prefer to eat a littlethicker and firm yogurt, hence theconcentration of powdered milkdepends on the choice of requiredconsistency in yogurt.

In the era of health food, soymilkwith its high protein content isreplacing the natural one. This is evenevident in the yogurt market where it ismade with soymilk in many countries.Still this has a major disadvantage.Soymilk does not contain lactose, andabsence of lactose and certain type ofcarbohydrate sugar deters thefermentation, which becomes a majorobstacle in the growth of yogurtculture. Besides this, soymilk should beblended with some thickening agentslike gelatin, pectin or agar powder. Oneneeds to dissolve the agar powder in


D A I R Y

cold water and then bring it to a boilbefore using it.

In the process of preparing yogurt, oneneeds other dairy products as ingredientssuch as concentrated skimmed milk, non-fat dry milk, whey and lactose. These areoften used to increase the non-fat solidcontents in the milk.

A certain amount of sweetener isadded for the sweetened form of yogurt.It can be glucose or sucrose, or highintensity sweeteners e.g. aspartame, etc.Besides all these, one needs to add somestabilisers that give yogurt a firmconsistency, which could be in the formof gelatin, carboxymethyl cellulose,locust bean Guar, alginates, carrageenansand whey protein concentrates.

Consider the fact that absence oflactose content or some type ofcarbohydrate sugar will not allow theculture to grow. To eschew this state, itbecomes necessary to add some amountof sugar, glucose or sucrose at a rate ofabout 2 to 3 percent by weight of thewhole mixture.

As it Comes…There are three types of yogurtsavailable in the markets that cater to a

wide array of tastes and preferences.The range includes regular yogurt,low-fat yogurt and non-fat yogurt.Yogurt made from whole milk has atleast 3.25 percent milk fat. For strictdieters, low-fat and non-fat yogurt isalso available. These products are lowin calories and contain less fat thanregular yogurt.

Low-fat yogurt is made from low-fatmilk or partially skimmed milk andcontains between 0.5 to 2 percent milkfat. Non-fat yogurt is made fromskimmed milk and contains less than 0.5percent milk fat.

Other demarcation of yogurtproducts includes fruit on the bottomstyle, soft serve and hard pack frozenyogurt. Fruit-on-the-bottom style is asweetened form of yogurt, which islayered with fruit mixture at the bottomand then filled with inoculated yogurt.It is generally prepared in a set style inwhich incubation occurs in the sealedcups. The flavour of fruits spreadsduring the period of incubation. Softserve and hard pack frozen yogurt isavailable in many fruity flavours, instirred style yogurt form.

Some of the famous yogurt recipes are

the Continental, French, and Swiss. Twopopular traditionally Indian forms ofyogurt are delightfully consumed asdesserts in India. One is mishti doi,which is flavoured with caramel sugarand served in earthen pots and other isshreekhand, which is sweetened afterdraining the whey from the set curd.

Yogurt BeverageIn the field of cold beverages, manyvarieties of yogurt drinks are gainingpopularity. These products areessentially prepared in stirred style inwhich total solids content do not exceedmore than 11 percent. Manufacturingprocedure of yogurt beverage differsfrom normal yogurt process where themixture is homogenised further toreduce viscosity. The required flavoursand colours are added invariably in themixture while processing.

Heat treatment is applied at the endof the process to extend the storage lifeof the product. HTST pasteurisationwith aseptic processing at 2-4°C give ashelf life of several weeks, whereas UHTprocesses with aseptic packaging give ashelf life of several weeks at ambienttemperature. ■


B A K E R Y

“A Jug of Wine, a Loaf of Bread—and ThouBeside me singing in the Wilderness—Oh, Wilderness were Paradise enow!”

So wrote Omar Khayyam,denoting the importance of a loafof bread even in those times. The

story of bread and cake began withneolithic cooks and marches throughthe post-modern era of the twenty-firstcentury with hardly any sign ofabatement. History has proved thatcivilisations are unable to continuewithout breads for a sustained period.

Bread is a staple food, which isarrived at by cooking a dough of flourand water. Often this concoction isinfused with additional ingredients.Doughs are usually baked, but in somecultures and cuisines, breads come assteamed, fried, or baked on an un-oiledfrying pan. Salt, fat and leaveningagents such as yeast and baking sodaare the common ingredients of bread.Breads may be leavened or unleavened.Leavening is the process of adding gasto a dough before or during the bakingprocess in order to create a lighter, andmore easily chewed version of bread.

Some of the oldest breads in historyare the flatbreads which include pita,naan, lavash, lefse and tortillas. These

By Ashok Malkani

Breads Roll

Through TThrough TThrough TThrough TThrough Timeimeimeimeime


B A K E R Y

delicious and versatile flat breads arequick to cook, and originated in placeswere there was scarcity of fuel. Theyare usually baked in portable clayovens known as tandoors.

Generally, a loaf of bread is madefrom wheat-flour dough that iscultured with yeast, then allowed torise, and eventually baked in an oven.However, breads are also being madefrom the flour of other wheat specieslike durum, spelt and emmer, and alsofrom rye, barley, maize, and oats, andthey are usually but not always,prepared in combination with wheatflour. There is a wide variety of breadsmade from different grains.

Broadly Bread TypesWhite bread is comprised of wheatflour from which the bran and thegerm are being removed throughmilling. Milling endows a longer shelflife to white flour through removingthe bran and germ. Removing the oilin germ facilitates the white bread tobe stored for comparitively longerperiods than it would have been if oil

was not removed. Besides, the flourused in white bread is often bleachedwith potassium bromate or chlorinedioxide gas in order to eliminate thepresence of slight yellow colour and

make its baking properties morepredictable. Though milling processhelps to enhance the shelf life of whiteflour, it does away with nutrients likedietary fibre, iron, B vitamins and


B A K E R Y

micronutrients.Brown bread is referred to as bread

made with large amounts of wholegrain flour, usually rye or wheat, andsometimes with dark-colouredingredients such as molasses or coffee.In the Canada and the US, the brownbreads are mostly known as wholewheat breads. Whole-wheat bread is atype of bread made using flour that ispartly or entirely made from whole oralmost-whole wheat grains. Here itdeserves a mention that whole wheatflours that contain raw wheat germinstead of toasted germ, contain higherlevels of glutathione, and thereby leadsto lower loaf volumes.

With the rising health consciousnessspearheading through the society, thewhole wheat breads are gainingpopularity in India. Then there arewholemeal breads which contain thewhole of the wheat grain (endospermand bran). In North America, thisbread is also referred to as whole-grainor whole-wheat bread. Wholemealbread has comparatively higher mineraland vitamin content than the whitebread, as the former doesn’t eliminatethe bran and germ from the wheat.

One slice of commercial wholewheat bread contains 71 percentcarbohydrates, 14 percent fats and 15percent proteins. Estimated fibre carbsfor each slice of whole wheat bread isabout 11.00 gm. Following are the

other ‘commercial whole wheat bread’nutrition facts, when serving size is 1normal slice.

As the name suggests, differenttypes of whole grains make up for amultigrain bread. Mixed or multigrainbreads are made from a mixture ofwholemeal, white or rye flour and maycontain wheat germ, honey, gluten,non-fat milk solids, cracked and wholegrains of wheat and other cereals suchas rye, oats, corn, barley, rice millet andtriticale. Varied choices of multigrainbreads can be arrived at throughblending of various grains, fruits, nuts,morsels of vegetables, seeds, and spices.

There are basically two types ofmultigrain breads —light multigrainbreads and heavy multigrain breads.Light multigrain breads have anopenness like that of the white breads,and is characterised with small kibbledgrains, oats or other wheat mixedthrough the breads. The essentialfeatures of heavy multigrain breads aresmall volume, dense texture and a highgrain content. Light multigrain breadssimulate the white breads in terms ofcomposition; heavy multigrain breadshave similar or greater density thanwholemeal breads.

The kibbled bread has kibbledgrain or the grain which has beengrind into small particles. Many typesof grains can be infused to get thekibbled bread. Before mixing the

grains, the grains need to be soaked inwater for several hours becauseunsoaked grain in bread doesn’t makefor a pleasant chewing experience. Thisbread also needs extra gluten to addstrength to the dough so that it canhold up the extra weight of the grains.

Wholemeal bread made from rye oran amalgamation of rye and wheatflour is called a rye bread. It was firstmanufactured in Europe and comes invarious shapes and styles. Here itdeserves a mention that rye flour andordinary flour are not the same thing.Rye flour has only small amounts ofdough strengthening proteins, andthus it produces weak dough. Ryeflour is also saddled with more amylaseenzyme, which breaks down starchinto sugars.

Rye doughs involve less water thandough from ordinary flour, and assuch they are tight and retain theirshape. Moulding, proving and bakingin rye breads also required to bemodified so as to handle the weak,sticky dough. Conventionally, themaking of rye breads goes throughseveral proving stages for increasingthe acidity and eliminating theamylase, which prevents the breadfrom becoming sticky. The sourdough method is the most populartraditional method of making the ryebread.

Chapatti, naan, roti, parantha are


B A K E R Y

examples of our good old Indianbreads. The Indian breads comprise awide variety of flatbreads and crepes.They are essential elements of adiverse array of Indian cuisines. Whilemost of these breads originated inIndia, the origin of naan can be tracedto Central Asia.

The Flat, Round and Stick BreadsThere are a number of other popularbreads or bread-based dishes availableacross the globe. Some of them aregiven below:

Pita is a soft and thin flatbread ofmiddle-eastern origin, perhaps theoldest breads known to thehumankind. They are the basis for anumber of popular dishes, the mostnotable of them being pizza. A varietyof rolled sandwiches are also based onpita bread.

According to the book An A to Zof Food and Drink, “Pitta (or pita orpitah...) Is a flat, roughly oval, slightlyleavened type of bread characteristicof Greece and the Middle East.Typically eaten slit open and stuffedwith filling, it became a familiar sighton the supermarket shelves of Britainand the USA in the last quarter of thetwentieth century.”

Lavash is also a popular flat breadoption. The origin of this Armeniancracker bread is also ancient. Long agothis bread was popular in Caucasusand the neighboring middle-easternregions, where it still is. Its timelessrecipe has undergone very less changeover the centuries. This leavened thincrisp bread usually made with wheatflour, germinates from tandoor and isideally served with kebabs. Lavash canalso be partaken as wraps. It can bestored for a long period and comes ina variety of shapes.

Focaccia is a flat bread option fromItaly, which over the years havegained global recognition. It is anyeasted bread dough, which is oftenmixed with oil, herbs or onion.Topped with olive oil, spices andother products, it is believed to be anearly version of modern pizza. Thisoven-baked bread is characterisedwith a fairly dense structure and canbe easily served with a wide variety ofadditions, ranging from olives bakedinto the bread to rosemary sprinkledon the top. The ancient recipe of this

bread, according to many foodhistorians, did owe its origins with theEtruscans or the ancient Greeks.

Bagel, which is a popular breadproduct in the US, Canada, the UKand in Australia, is traditionallyshaped by hand from yeasted wheatdough into the form of a hand-sizedring, which is first boiled for a shorttime in water and then baked. Theessential feature of bagel is a chewyand doughy interior, which iscomplemented by a crisp exteriorsometimes. Often bagels are toppedwith seeds baked on the outer crust.Some bagels also have salt sprinkledon their surface. Though the historyof bagel, like many other popularfood items, is tangled in debate, butmany modern food historians believethat bagel was perhaps originated inPoland, during the 17th century.However, Maria Balinska in her booktitled The Bagel: The SurprisingHistory of a Modern Bread, traces the

origin of the family of bagel-typebreads to medieval Italy.

A baguette is a long thin loaf ofFrench bread generally known inEnglish as ‘French stick’, or as ‘Frenchloaf ’. However, this hard crusty loafdidn’t originate in France; it wasinvented by the bakers of Viennaduring the industrial revolution. Steamovens were responsible for themanufacturing of this type of bread.

The Enduring AppealAll said and done, you can love bread,you can hate bread but there is very littlechance that you can afford to ignore thisessential element of human civilisation.Since its invention, bread has becomethe staple food in almost every diet ofthe world. Bread has gone throughmyriad recipes, shapes and methods ofbaking throughout history. Wars hadbeen fought over land which grewgrains, used to make breads.

The enduring appeal of the breadsis perhaps because of its extremeflexibility to adopt to any diet. Breadscan accommodate so many differentshapes and recipes catering to everytaste and needs. They can be had withevery meal of the day, and could besumptuous options to have withsnacks. What about sandwiches orbread omlette for breakfast, a hugepizza or some naans for lunch,scrumptious bread rolls as eveningsnacks, rotis for dinner, and bread andmilk for supper? I am sure the packagetastes not all that bad. All of theseeating options require bread.Succinctly, bread has been gracingtables across the globe since the realmsof antiquity, and most probablywould continue to do so in thecenturies to come.

Bread is often regarded as beingmainly responsible for weight gainwhen consumed in large quantities andalong with foods laden with proteinsand fats. However, if bread is beingprepared with certain healthyingredients and is being had inmoderate quantities in our daily diet,then it can play a huge role towards ahealthy lifestyle. Breads can cover halfof our necessary calorie intake.

One can say that over the centuriesbreads are being praised and derided,but their essential role in our dietscannot be overlooked… �

43Jan-Feb ’13


P R O D U C T

Sandwich is considered a humble foodbut it need not be. Sometime back, asandwich in England was touted as

the most expensive sandwich at £85. Andit was not even at a fancy restaurant in afive-star hotel but at the SelfridgesDepartment Store in London. Theingredients, one might want to know,were Wagyu beef, lobe foie gras, blacktruffle mayonnaise, brie de meaux, redpepper mustard confit and English plumtomatoes, and the bread – 24-hourfermented sour dough bread! Well,though there are many admirers of a wellturned out sandwich, but at the sametime, for many of them and millions ofothers just the basic items of meat andgood bread would be enough.

The Archaic Origins of SandwichAs per information shared by thesandwich enthusiasts, the first recordedsandwich was by the famous rabbi, Hillelthe Elder, who lived during the 1stCentury BC. He started the Passovercustom of sandwiching a mixture of

chopped nuts, apples, spices and winebetween two matzohs to eat with bitterherbs. The filling between the matzohsserved as a reminder of the suffering of theJews before their deliverance from Egypt,and represented the mortar used by theJews in their forced labour of constructingEgyptian buildings. Because he was thefirst known person to do this, and becauseof his influence and stature in PalestinianJudaism, this practice was added to theSeder, and the Hillel Sandwich was namedafter him.

Historically, during the Middle Ages,thick blocks of coarse stale bread calledtrenchers were used in place of plates.Meats and other food products were piledon top of the breads to be eaten withfingers, and sometimes with knives. Thetrenchers, thick and stale, absorbed thejuice, the grease and the aromas of thesauces. At the end of the meal, one eitherate the trencher or, tossed the gravy soakedbread to the family dogs or gave as alms tothe less fortunate. In other words,trenchers were clearly the humble

forerunner to our open face sandwiches.But, let us not forget that today the openface sandwiches are delicate, and often areladen with innovative and expensive meatand fish cuts. Sandwiches have come along way indeed.

The Name is SandwichIt is said that in 1762, cooks at London’sBeef Steak Club, a gentlemen’s gamingclub held at the Shakespeare Tavern,invented the first modern sandwich. TheSociety of Beef-Steaks’ was very exclusive,with 24 members and the Prince of Walesbeing its 25th member! They dined offbeef stakes, accompanied by generousamounts of port and arrack-punch. Themembers met at 5 o’clock on Saturdays,from November until the end of June.

John Montague (1718-1792) was theFourth Earl of Sandwich. Montague was ahardened gambler and was at a table forhours at a time, sometimes refusing to getup even for meals. His valet got him meattucked between two pieces of breads.Others too were inspired by him andbegan ordering the same. As Montaguewas the Fourth Earl of Sandwich, otherstoo began to order ‘the same as Sandwich’.Originally, the sandwich was a piece of saltbeef between two slices of toasted breads.

But, then, what was this culinarydelight called before being called the‘Sandwich’? Mark Morton wrote an articlein 2004 and researched widely for it. Hesays, ‘The sandwich appears to have beensimply known as “bread and meat” or“bread and cheese.” These two phrases arefound in the English drama during the16th and 17th century. Mark Mortonthen goes on to give examples of phrasesfrom plays such as ‘The Old Wives Tale’by George Peele and ‘The Merry Wives ofWindsor’, by Shakespeare and ananonymous play, ‘The Knave in Grain’among other literary works that mentionthe sandwich as bread and meat or breadand cheese.

Just Sandwiched


Various Breads of YesteryearsHowever, the history of bread dates much farther than the historyof sandwiches. Research shows that ancient Egypt was the homeof modern bread. Archaeologists digging in Egyptian ruins foundgrinding stones and baking chambers, as well as drawings of4,000-year-old bakeries and breweries. During this time, bakerswere using different grains to create a variety of flavours for theirbreads. Wheat, which was the most common grain in Egypt,made excellent loaves.

Then, to make their breads tastier, bakers began experimentingwith different ingredients. Honey, eggs, dates, seeds and spiceswere added to provide a welcome and delicious variety of choices.They would also make their breads in different animal shapes –birds, fish and cows. Though breads were meant for everyday,some had special significance for rituals and festivals.

Breads for SandwichesIn contemporary India, breads used for sandwiches largelyinclude whole wheat bread, rye bread, the nine grain bread, thebrown bread, garlic bread, sesame bread, oatmeal bread and ofcourse, the trademark jumbo white bread.

At the hotels, shelf life of the breads would ideally be 24hours after baking. At homes, we make our breads last muchlonger but they soon stop being ideal for a good sandwich.Many a small bakeries are known for their breads or rolls andthese too are best enjoyed within a day of the purchase.

Fillings – Essential and the ExoticThere really is no limit to our imagination when it comes tofillings for a sandwich. The traditional ones of course, includeBLT (bacon, lettuce and tomato), ham, beef with horseradish,chicken with mayonnaise for the non-vegetarians, and tomatowith cheese, cheese with other sauces and just crunchyvegetables for the vegetarians. Then, the more exotic varietiesbeing tried all the time in England can include even chickentikka masala filling or roasted vegetables; mushroom ragout orindeed a sea food one with salmon or prawns.

Each has its own followers, and sometimes certain stores andrestaurants get recognised for doing a particular variety betterthan others. Americans love their sandwiches with peanut butter,while Germans like the sour cabbage and the French want theirdelicate mustard.

Accompaniments to SandwichA sandwich can be sold as a single unit in a plastic wrappingbut when served on a big plate, it definitely needs someaccompaniments to break the monotony. These do not meanthe tomato ketchup or even the English mustard. We mean thetangy pickled vegetables or the chunky potato wedges. Theseare such an improvement over the boring crisps of the industrialvariety or the thin and often tasteless French fries or chips(depending on whether you are from continental Europe orgood old England). A couple of salad leaves or coleslaw make fora welcome addition too.

All said and done, accompaniments and fillings are whatsandwiches are truly made of. So experiment with culinaryrevolutions and remember that you have to enjoy yoursandwich variant, and who knows. time might name one fillingafter you, thereby making your name famous for the posterityto remember ! ■


T H E M E C U I S I N E

Topographically, Korea stretchesout from north to south and isnarrow from east to west.

Therefore, the climate varies greatly fromthe northern region to the southernregion. Since the northern region ismountainous while the southern regionhas more plains, their produce are alsoquite different.

In each region of Korea, commonpeople cooked local produce generationafter generation, based on the localcharacteristics and historical tradition;stemming from the unique climate,topography and produce.

Moreover, the flavours andpresentation of food in Korea are alsoclosely associated with the climate of itsdifferent regions. Since the summer isshort and the winter is long in thenorthern region, the food is not as salty orspicy as the food of the southern Korea

region.In northern region of Korea, people

tend to prepare a generous amount,indicating the personality of the localpeople. On the other hand, dishes in thesouth are saltier and spicier, and seasoningsand salted fish are used more.

Since the northern region of Korea ismostly mountainous, dry-field farming iscommon and cereal crops are produced inabundance. Meanwhile, in the centralregion bordering on the western coast andthe southern region, rice crops are themain product. Therefore, while thoseliving in the northern region of Koreacommonly ate rice mixed with cereals astheir staple, those living in the south ateplain rice or rice mixed with barley.

In mountainous regions of Korea, meatand fresh fish are scarce. Therefore, saltedor dried fish and seaweed and mountainplants are often used. In coastal and island

regions, fish, shellfish and seaweedharvested from the sea are used as themain ingredients in dishes.

Salient Features of Korean Cuisine

Bap (Rice)Bap is the staple of Korean food. It is

actually steamed rice which sometimesmay also include other grains. There aremany kinds of bap depending on theingredients such as:

huinbap (white rice);japgokbap (rice with barley, millet, and

beans); byeolmibap (rice with vegetables,seafood and meat); and bibimbap (ricemixed with namul and beef ).

Juk (Porridge)A traditional dish called juk consists of

grains simmered for a long time with 5 to7 times the volume of water. There are

many varieties of juk depending on theingredients. Juk is not only served as amain dish but it can also be part of aspecial meal. It is served to patients andeaten for health.

Guksu (Noodles)Korean noodles are made by kneading

wheat flour or buckwheat flour anddrawing the dough into long coils.Noodles helped develop the use of

By Sharmila Chand

Exploring

Korean Gastronomy



chopsticks in Korea.Mandu and TteokgukA specialty of the North Korea, Mandu

is a dumpling made of thin wheat flourwrappers stuffed with fillings, thensteamed, or boiled in jangguk (soy saucesoup). Tteokguk consists of diagonallysliced white rice cakes that are simmered injangguk. Traditionally, it is served on thefirst day of the year.

Guk (Soup)Guk is a soup of vegetables, seafood

and/or meats, boiled in water. Somevarieties of guk are:

malgeun-jangguk (clear soy sauce soup),tojangguk (soybean paste soup),gomguk (rich beef soup) and naengguk

(chilled soup). The standard Korean tablesetting always has bap and guk. It is saidthat guk helped to develop the use ofspoons in Korea.

Jjigae (Stew)Jjigae has less water and more solid

ingredients than soup, and it is saltier.Varieties include malgeun-jjigae (clearjjigae) and tojang-jjigae (soybean pastejjigae).

Jeongol (Hot pot)Its genesis was as a royal court food.

Jeongol consists of meat, seafood,mushrooms and vegetables simmered inbroth at the table, which is usuallypartaken just before serving for dinner,or as a dish to accompany liquor.

Jjim (Steamed dish)Jjim is a dish of main ingredients

cooked with seasonings in deep water. Itmay be boiled with soup just above thesolid ingredients, or steamed.

Seon (Steamed or parboiled stuffedvegetables)

Seon means ‘good ingredients.’ It is adish comprising vegetables such aspumpkin, cucumber, eggplant andcabbage or tofu stuffed with beef and/ormushrooms, that is steamed or parboiledin broth.

Jorim (Braised dish)Jorim is a cooking method to braise

meat, seafood or vegetables with soy sauceor red pepper paste, on low heat. Theingredients are cooked for a long time toallow the flavours to seep in. It may havestrong seasonings and can last a long time.

Cho (Janggwa) — Seasoned andbraised seafood

Cho (janggwa) is a dish of boiled seaslugs, abalone and mussels with seasoningon low heat. Then starch liquid is addedand boiled. The resulting soup is quite

thick and glossy.Bokkeum (Stir-fried dish)Bokkeum is a stir-fry of meats, seafood

or vegetables. There are two types ofbokkeum dishes; one is just stir-fried in anoiled frying pan, the other one is stir-friedwith soy sauce and sugar.

Gui (Grilled dish)Gui is a dish of grilled meats, seafood or

vegetables which is grilled after seasoning.Jeon and Jeok (Pan-fried dish)Jeon is a dish of pan-fried meats,

seafood or vegetables after they have beenminced or sliced and coated with wheatflour and beaten egg. Jeok is a dish of pan-fried ingredients after they have beenseasoned and skewered.

Hoe, Pyeonyuk, and JokpyeonHoe is a dish of raw meat, fish or

vegetables seasoned with vinegar soysauce, vinegar red pepper paste, ormustard. It can also be blanched inboiling water. Pyeonyuk is a dish ofpressed and sliced beef or pork.Jokpyeon is a dish of long-simmered ox-head and ox-feet that is solidified andsliced.

Mareun-chan (Dry side dish)Mareun-chan is a dry side dish made of

salted and seasoned meat, seafood and/orvegetables that can be stored for a longtime. It is enjoyed dried or fried.

Jangajji (Pickled vegetables)Jangajji is a side dish of pickled

vegetables that include Korean radish,cucumbers, bellflower roots, and garlic in

soy sauce, soybean paste or red pepperpaste. It can be stored for a long time.

Jeotggal (Salt-fermented seafood)Jeotggal is a side dish of marinated

shrimp, anchovies or clams with salt that isfermented. It is served as a side dish orused as a seasoning.

Sukchae (Parboiled vegetables)Sukchae is a dish of parboiled

vegetables. It may be mixed or fried withseasonings. Sukchae is a popular basic sidedish in Korea.

Saengchae (Fresh salad)Saengchae is a seasonal fresh salad

dressed with vinegar, soy sauce, redpepper paste or mustard. It is sweet andsour. This method of preparation is bestfor preserving the taste and most of thenutrition in the ingredients.

Kimchi (Seasoned and fermentedvegetables)

Kimchi is a dish made by marinatingKorean cabbage and Korean radish withsalt, seasoning it with red pepper, garlic,green onion, ginger and salt-fermentedseafood, mixing it thoroughly and lettingit ferment. Kimchi is the quintessentialside dish in Korea. It is a typical fermentedand storable food.

DessertsTteok (Rice cake)Tteok is a dish made by steaming,

frying, or boiling rice powder or othergrain powder after it has been sprinkledwith water. It is served at ceremonies andholidays without fail.

Hangwa (Korean cookies)Hangwa are traditional Korean cookies.

There are many varieties depending onthe ingredients or recipes such asyumilgwa, gangjeong, sanja, dasik,jeonggwa, suksilgwa, gwapyeon,yeotgangjeong and yeot.

Eumcheong (Beverages)Eumcheong are non-alcoholic

beverages from Korea.

Table Settings for Korean FoodTraditional Table SettingIn the traditional Korean table

setting, all dishes are served on one tableat the same time as an open spacepattern. Table settings are classified asbap-sang (regular dining table) withcooked rice as the main dish, juk-sang(porridge table), myeon-sang (noodletable), juan-sang (liquor table), dagwa-sang (refreshment table), and gyoja-sang(large dining table).


Korean Lunch Menu at Cafe Hyatt Regency, New Delhi

Kimchi and Namul

Baechu kimchi Cabbage kimchi

Oi-sobagi Cucumber kimchi

Geotjeoli Heart of Korean cabbage kimchi

Kakdooki Tunip kimchi

Pyogo namul Shitake mushroom namul

Sigumchi nauml Spinach namul

Appetiser

Dotori mook Acon jelly with soy sauce

Saeuseon Eggroll with shrimp and Korean mustard sauce

Jabchae Glass noodle salad with vegetable

Hot Selection

Jaeyookboggeum Stir-fried pork with chilli paste sauce

Jjim dak Chicken stew with soy sauce

Samchi gooi Roasted makerel with soybean paste sauce

Haemul pajeon Mixed seafood pancake with spring onion

Soup/Porridge

Den jang jjigae Vegetarian soy bean soup

Rice

Sabab Steamed rice

Kimchi bokkum bab Kimchi fried rice

Live station

Daegi kalbi Grilled pork and vegetable station

Dessert

Kyun dan Cinnmon rice cake

Omija cha Omija juice

Hodoo kangung Crispy sweet walnut

Menu Planning


Dining Table SettingThe ordinary dining table setting

features cooked rice as the main dish.Banchan (side dishes) are arrangedaccording to the recipes, ingredients,colours and temperature of the foodwith emphasis on balance. There are 3,5, 7, 9, and 12-dish table settingsaccording to the number of side dishes.

Porridge Table SettingThis table setting features porridge

as the main dish. Non-salty and mildside dishes such as nabak-kimchi(radish water Kimchi), bugeo-bopuragi(seasoned dried pollack flakes) andjeotguk-jjigae (salt-fermented seafoodstew) are good accompaniments to theporridge.

Noodle Table SettingIn the noodle table setting, noodles,

tteokguk, or dumplings are the maindish. This table setting is good for alunch or a quick and simple meal.

Liquor Table SettingThe liquor table setting entertains

guests with liquor. Some side dishesserved with the liquor include driedmeat or fish slices, jeon, pyeonyuk, jjim,jeongol, saengchae, kimchi, fruit, ricecakes and/or Korean cookies.

Refreshment Table SettingThe refreshment table setting is for

enjoying non-alcoholic beverages.Gaksaekpyeon, yumilgwa, yugwa, dasik,suksilgwa, saengsilgwa, hwachae and/orcha (tea) may be served.

Large Dining Table SettingThis table setting serves food to

many people at a large table at the sametime on holidays or for ceremonies.

* Source: The beauty of KoreanFood: With 100 Best-loved recipes byInstitute of Traditional Korean Food.

Korean Flavours at Café, HyattRegencyOriginating from ancient agriculturaltraditions, Korean cuisine has evolvedthrough a complex interaction of thenatural environment, and differentcultural trends. Specially flown in fromHyatt Regency Incheon, guest Chefs IkSun Son and Seunghyun Bae alongwith Deepak Sarkar, the Master Chef atCafe — an all-day dining restaurant atHyatt Regency Delhi— and histeam, recently presented authenticKorean flavours at the outlet.

They recreated the essence ofKorean cuisine which is largely based

upon rice, vegetables, and meats. For aspecial week of Korean flavours, theChefs created a rotating menu, whichallowed guests to experience a widevariety of Korean delicacies.

“Traditional Korean meals are knownfor the number of side dishes thataccompany steam-cooked short-grainrice. Commonly used ingredientsinclude sesame oil, doenjang (fermentedbean paste), soy sauce, salt, garlic, ginger,pepper flakes and gochujang (fermentedred chilli paste). However, ingredientsand dishes vary by province,” remarkedSous Chef, Ik Sun Son, who possesesabundunt culinary skills.

He has been with Hyatt RegencyIncheon for three years, specialising inwestern and eastern cuisine. Also, as heis very customer-focused, he creates

menus that reflect guests’ preferences. During his career at Hyatt, he has actedas a Chef Trainer to many junior Chefs.

Specialising in Korean cuisine, ChefSeunghyun Bae has had a long-standing career in the culinaryindustry. He has acquired a culinarycertificate in professional western andeastern style of cooking.

He has also completed a trainingcourse at the Institute of Korean RoyalCuisine. With his enthusiasm forcooking, he has learned the art ofmaking casual Korean dishes, royaldishes and Korean traditional desserts. He has received several awards inculinary contests during his career, suchas the Geumsan Jinseng cooking contest. Aside from cooking, he loves travellingand socialising. ■

81Hammer Food & Beverage Business ReviewJune-July ’13


R E S T A U R A N T

Ahoy! Asia presents authentic anddiversified Asian cuisines for theconnoisseurs of gastronomy in the

capital. An energetic Asian café, grill andbar, it is situated at M-Block, GreaterKailash II.

Talking to the two enterprisingpartners of the outlet, Arun Chanda andSatyajit Mukherjee, I realised that theirmain focus is to create a fun family spacewhere people can savour good food at a‘value for money’ price. Hence, one cansee that the restaurant is buzzing withlarge groups, enjoying the sunny vibrantcolours of the place.

Thankfully, the restaurant perceives tobreak away from the stereotypical image ofAsian dining with the ambience beingrefreshingly bright; spruced withcolourful interiors and lively music. It is a

place where the traditional happily co-exists with the contemporary.

The ambience is complemented withan appetising menu, which has innovativemeal combos. Ahoy! Asia embodies themyriad flavours and textures of theexquisite food and beverages from variousregions of China, Mongolia, Myanmar,Malaysia, Thailand and Japan by offeringsome authentic and some contemporarydishes from their streets and households.The oriental flavours wafting at therestaurant come across as a reflection of thegeography, history, and culture of thecountries of origin.

Burst of Oriental Flavours

It seems that a lot of research, thought andexperience has gone into creating what istruly a prolific menu. It is a synergy of

unique, mouth watering and smartlypresented tongue ticklers and headyoptions that together is expected to leaveyour taste-buds, tummy and wallet happyand content.

Chanda, a Chef himself, hasthoughtfully designed the menu, whichoffers the delightful spices of the Xinjiang,Sichuan and Canton regions from China,in combinations seldom seen in otherAsian eateries of the metro. The menu alsomaps a diversified gastronomic voyagethrough Mongolia, Myanmar, Tibet,Malaysia, Thailand and Japan.

For example, the delectable rangeof sushis and dim sums are classicalrepresentation of a nation’s palate.Okonomiyaki Pancake, a unique import ofthe national favourite ofJapan, the Malaysian LambMurtabak, the Xinjiang Belik Kawap, andChuanr are some highlights of thefascinatingly flavourful culinary journeythat you can undertake once you becomethe guest of the restaurant. At the sametime, a helping of the Grilled Prawns withWalnut Pesto and the Asian version ofFish’ n’ Chips will dazzle you with a whiffof contemporary originality.

Vegetarians will find an equal amountof taste for food here. Lip-smackingappetisers like the Oriental GreensTempura, Wok Tok Sake Mushrooms withChilly Beans, and Crispy Lotus StemsHoney Chilli, will lead you onto exquisite

Oriental FlavoursBy Sharmila Chand

CelebratingCelebrating


R E S T A U R A N T

sensations of the palate.Stir Fried Garden Greens with Burnt

Garlic, Shanghai Feast (Silken tofu withAsian veggies), Sampan Conjee (Cantoneserice porridge), Wild Mushrooms andString Beans in Oyster Sauce, VegetableThai Green Curry, the Asian Burger andthe Vietnamese Banh Mi Sandwich andmany more can also contribute towardsgiving vegetarians or veggie lovers adelightful time at the restaurant, bytantalising their taste buds.

Special Uyghur cuisineWhat makes Ahoy! Asia stand out in theburgeoning culinary map of the capital isthe introduction of the Uyghur cuisinefrom the Xinjiang region of China. Thecontents of the Xinjiang menu truly reflectthe dexterity of the Chefs at Ahoy! Asia.

One’s Uyghur gastronomic sojourn canbegin with dishes like Tangjiao (Uyghurstyle lamb dumplings soup in a delicatemeat broth, enhanced with coriander andspring onions), Manti (comprising lamb,cumin, onion filled dumpling), Chuanr(spicy lamb skewers flavoured with fennel,cumin and Sichuan pepper; grilled overcharcoal, and served with yoghurt dip),and Toho Kawap (chicken wing kebabs

infused with Xinjiang spice mix, grilledover charcoal and served with a yoghurtdip).

After a flirtation of taste with thesedelicacies, graduate onto the big bites likethe Belik Kawap (whole silver pomfretmarinated with Xinjiang spice mix; grilledover charcoal, served with stir-fried veggies& yoghurt dip), Zhua Fan (Uyghur pilafcooked with ingredients like fresh mutton,carrot, chickpeas and rice, served withUyghur style yoghurt)and Dapanji (chicken stew withvegetables and whole spices, served withUyghur spiced pilaf), and chances are youwill emerge soaked in the flavoursemanating from the streets of Xinjiang!

Moving on to the quenchers, it is timeto sit back and sip some exotic concoctionsbefore, with or after a contended meal.

The Seasoned Restaurateur

Arun Chanda, the Director Ahoy! Asia is a hotel

management graduate from Bhubaneswar. Chanda is a

culinary wizard, a musician at heart, and a quiet man

with a vision for the F&B industry. His fountains of

passion and optimism for what he does and what all he

wants to do can drench a desert.

With more than 20 years in the hospitality industry,

he has a wealth of top-notch hands-on experience in F&B

operations and management. He has got numerous

awards as a Chef, and gained success as a General

Manager with leading brands.

He specialises in conceptualisation of F&B brands,

menu development, food styling, kitchen & bar designs,

brand development & operational processes. After 20

fruitful years from his first day in the hospitality industry,

he founded his own hospitality consulting firm, Mint

Hotels & Restaurants Consultancy Pvt. Ltd., in mid 2009,

which is based in New Delhi.

Chanda has to the credit of creating brands like Café

OZ & Bar (in Delhi, Chandigarh, Amritsar & Bangalore), Greek Food & Beyond(at

DB Mall Bhopal), Bagel’s Café (four outlets in Delhi), Mind Café (concept from

Singapore; two outlets in Gurgaon), Shack (at Defence Colony and Sohna Road,

for the Moets Group), Stone ( an Italian Lounge for the Moets Group), Lure

Switch, Delhi, Ice Lounge, Delhi, Mute Health Bar, Delhi, Fruto Fresh( three

health cafés in Delhi & Gurgaon for the Shakti Bhog Group) among others.

Enjoy from an impressive selectionof tempting, refreshing andrejuvenating mocktails and cocktails,which can enhance or complement theexperience of the food on your table.

The beverage range at the restaurantpresents a perfect combination ofmodernity and the classical, which cankeep its patrons high-spirited and sated.From Po Cha (Tibetan ButterTea) and Pulled Tea (a Malaysian streetclassic) to V-Caf (inspired from aVietnamese coffee) to the Ahoysmoothies, the bartenders here do presenta selection of invigorating mixes from thefresh ingredients.

Besides having a heady selection ofwhiskeys, vodkas and beers, Ahoy! Asiaconcocts or rather creates some of the mostinnovative cocktails for its discerningguests. From exotic concoctions of FishCocktail to Plum and Rum Cocktail, andfrom Jello Sampler to Bitter Orange andCardamom Cocktail, the guys behind thebar can bring out admiration from theguests.

The Banana Spring Rolls, Mango Sago,Darsaan and the Great Wall ofChocolate are expected to give you sweetdreams till your next visit.

“We are proud to present food withexquisite flavour and texture, which isbeautifully showcased in a friendly andlively atmosphere. We endeavour tosynthesise classic and modern techniquesof cooking that suits the local and as wellas the global palate. We are proponents ofsmart dining, and we strive to ensure thatyou have an unforgettable experience atour outlet, along with great value for yourmoney,” asserted Arun Chanda, Director,Ahoy! Asia.

So go ahead and be a fellow traveller inthis journey through oriental tastes andflavours for an enchanting meal experiencethat is an amalgamation of all-naturalingredients, fine presentations, spectacularcocktails and impeccable service.Succinctly, what you will experience hereis a culinary magic of sorts. ■

Fact F i le

Restaurant Timings: 11 am to

midnight

Address: Ahoy! Asia, M-4 First

Floor, M Block Market, GK-II, New

Delhi.

Contact: 011-41622888


C H E F V O I C E

How do you define yourself?I would define myself as a

professional and open-minded Chefwith a positive attitude, who believes inteam building. I always strive to achieveperfection.

What is the meaning of lifefor you?

Chef ’s professional life can beperceived as a ladder and one has to takeit positively to keep on climbing inorder to gain expertise in the culinaryworld.

What would you like to sayon your work?

I would say my work is my passion.

What would you have been ifyou had not been a Chef?

I would have been a professionalphotographer.

Can you give glimpses onsome of the awards you havereceived during your career?

I was nominated for Sliver HeadAwards for the year 2011-12, which wasorganised by the Indian Culinary Forumat Ashok Hotel. I also won the MasterChef of Year Award in InternationalCuisines, which was organised by IndianCulinary Forum at Taj Palace Hotel,New Delhi. The winning of the goldmedal in Low Calorie FoodCompetition, which was organised byFriendz Events and Promotions Pvt.Ltd. and Indian Culinary Forum, alsodeserves a special mention.

Who are your sources ofinspiration?

My parents are my source ofinformation.

What is your definition ofsuccess?

I think success is defined through theparameters of hard work, passion, zealand positive approach.

What is your idea ofhappiness?

I think happiness can be attainedthrough maintaining work-life balance.

Professionally, what you arepassionate about?

I am passionate about exploring alltypes of cuisines.

You believe in?I believe in hard work and sincerity in

profession.

What are your strengths?What you consider as yourbiggest asset as a professional?

My strengths are my hard work,commitment and also my passiontowards work. I consider my diversifiedexperience in the industry as my biggestasset as a professional.

What are your leisurelypursuits?

It is spending time with family.

What is your favourite holidaydestination?

By Sharmila Chand

Reflecting

Culinary

Passion

An innovative and open minded Chef, Sudershan Bhandari, Executive Chef, Radisson Blu Hotel Indore,

has completed nearly 20 years in the hospitality industry.

Prior to his present position as the Executive Chef at Radisson Blu Hotel Indore, he has worked with

reputed hospitality chains like Carlson Rezidor, The Grand, Oberoi Hotels & Resorts and ITC’s hotels

division. The excerpts of the interview follow:


C H E F V O I C E

Naples in Italy is my favourite holiday destination.

How do you like to de-stress?I like to have stress relieving organic Tulsi Green Tea &

spend time with my family to de-stress myself.

How do you rate yourself as a Chef?I would like my guests to rate me as a Chef with 10

out of 10 grade in the food prepared by me.

What is your biggest fear as aprofessional?

It is dilution of recipes.

What is your favourite cuisine?The cuisines of Europe are my favourite.

What is your favourite spice?My favourite spice is paprika powder.

What is your favourite dish?It is Poulet Sauté Chasseur.

What is your favourite equipment?Robata Grills is my favourite equipment.

What is your favourite food joint?TCK Lounge in Radisson Blu Suites Gurgaon is my

favourite food joint.

Who would you consider as your ideal diner?She/he can be anyone who likes to experiment with

different flavours and ingredients in her/his food.

What are your hot selling offerings?I would consider my pan-Asian culinary repertoire as

my hot selling items.

You are obsessed with? The versatility of gastronomical world.

What is your philosophy of work?Take work as a passion.

What are your future plans?I want to continue exploring the nuances of the

gastronomic world.

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

Nowadays, Chefs in our country are more recognised asprofessionals as compared to the previous decade. Theyare now taken very seriously and they have a respectableposition in the society.

What are the problems and challengesfaced by Chefs these days, in the country?

The paucity of exotic ingredients of good quality andmanpower attrition are two of the biggest challenges for aChef, these days. We also face the challenge of findingwell-trained staff.


P R O F I L E

First and foremost, tell us theconcept of Fobsters HospitalityPrivate Limited (FHPL)

Fobsters Hospitality Pvt. Ltd. is a sixmonth old Indo-American venture,promoted by five business partners, twoof whom are based out of New York andChicago and the rest are from Delhi.

FHPL aims at creating innovativeconcepts and brands in the hospitalityspace and is currently working on newprojects in the country. Kitchen Centralis the first brand of FHPL and isprimarily into catering and homedelivery segments of the F&B industry.

Please spell out some key

challenges in launching andmarketing the concept in India

One of the major key challenges thatone can expect to face in the country are

market saturation in major metros likeDelhi, Mumbai, etc. Far too manyplayers have entered these segments anddespite India’s huge population and theopportunity it offers, differentiatingone’s brand can be tough to say theleast.

Other challenges include the highlyunorganised nature of the food servicebusiness, the paucity of talentedworkforce in our area of operations,unfavourable taxation policies, risingcosts of food, high real estate costsamong others. Financial pressures arealso quite taxing, as the business requiresa high dosage of capital.

How have you selected theChefs for your business?

Our brands for FHPL are KitchenCentral and KC Express, where the

concept is simple; restaurant grade foodat takeaway prices. To maintain thequality and standards of our food andthus our brands we have handpickedChefs with backgrounds of havingworked at some of the best restaurantsand five-stars in Delhi. Their brief issimple, that is not to compromise onfood quality and maintain consistencyof our recipes.

What according to you arethe most tricky issues to tacklethese days in the restaurant/food business in India?

As I mentioned earlier, differentiatingyour brand and food can be a tough joband one has to be relentless ininnovating ways and means to showcasethe above. Apart from that, being alabour-intensive industry, it can be quite

Catering to TastesBhavya Kohli, Director, Business Development and Marketing, Fobsters

Hospitality Pvt. Ltd. (FHPL), is a dynamic entrepreneur who specialises

in putting together innovative and future-forward concepts. Bhavya

has had extensive experience in business development, international

business, industry research and in devising marketing strategies.

He turned entrepreneur in 2006; post a stint as a Senior Financial

Analyst with Pricewaterhouse Coopers. Kohli brings to the table

insights into consumer behaviour, business strategy, and business

logistics.

In his role as the Director, Business Development and Marketing for

Fobsters Hospitality Pvt. Ltd., he has been the driving force behind

the enterprise. He is responsible for creating new business strategies

and ‘visibility’ for the brands of the company. Fobsters Hospitality

Private Limited (FHPL) is an Indo-American venture between five

professionals from diverse backgrounds, with Kitchen Central being

its first brand.

Fobsters has been set up with the express purpose of bringing to

India unique hospitality concepts to capture the imagination of Indian

consumers who are looking towards global quality and service in the

realm of F&B.

‘Kitchen Central’ and the company’s other brand KC Express — the

business units of Fobsters Hospitality Pvt. Ltd., bring world class catering concepts, take-away, corporate and school

lunch options as well as an extensive menu for home delivery. Kohli’s aim is to take Kitchen Central to many more

locations in Delhi & NCR (presently Kitchen Central has two outlets in Delhi) and to other cities as well. Prior to this, Kohli

has had the experience of setting up and managing educational institutions. The excerpts of the interview follow:

By Sharmila Chand


P R O F I L E

hard to keep everyone from the lowestlevels of the organisation to the top ofthe pyramid on the same page.

What would you like to sayon the current restaurantbusiness scenario in urbanIndia?

The good news is that disposableincomes in urban India are set to keepgrowing and so are the opportunities ofrunning a successful restaurant businesshere. However, the fact remains that thefood services market in India, despite itshigh growth potential, is still largelyunorganised.

Please comment on how thefood & beverage trend haschanged in India, over a periodof time

With the demographics behindpurchasing decisions evolving so is thecuisine consumed. Research shows thatmore and more Italian food (pizzas,pastas mainly) are being consumed bythe Indian youngsters these days, whileChinese and Thai come next. Anotherfavourite is Lebanese take out these days.

What has helped you themost in the image building ofyour brands?

Social media has played a crucial rolein the image building of my brands.Today, social networks enable andempower entrepreneurs to get theirmessage to their target clientele in aninstant, and by leveraging on thisopportunity one can actually make orbreak her/his F&B business. It isextremely important to engage yourtarget clientele on Facebook, Twitter,Instagram, blogs, etc. and keep collectingregular feedbacks on your product.

At the same time, one must have theability to take negative/constructivecriticism and should act on themimmediately; this is a mechanism thatfacilitates that one’s product will notstray from standards set and can only getbetter with time.

What do you enjoy the mostabout being in this business?

Being a creative individual, I enjoythe leeway I get in introducing newitems to our menus, product offerings,devising innovative marketing strategies,

etc. I feel that the challenges thisbusiness poses also take me out of mycomfort zone a lot of times, and I get tosurprise myself with some of thesolutions that do emerge at times. Ienjoy this creativity that the professionaffords me or induces me to indulge in.

What do you dislike the mostabout food service business?

The hours, the follow-ups and themicro-management required in thisbusiness are really taxing. In the foodservice business, family life can take abeating.

What are your future plans onexpansion of your KitchenCentral brand?

We have opened two outlets ofKitchen Central within seven monthsand we are extremely busy in cultivatinga stable market for both. In the nearfuture, plans would be to set up acouple of more Kitchen Central outletsin the Delhi-NCR area and thenhopefully, start expanding the KitchenCentral brand to other parts of thecountry as well.


H Y G I E N E

The Case of the Sparkling DishesBy Abhay Desai

When a dishwasher does not work to its optimum, it means that the machine is not

being maintained the way it should be.

Before you can solve the case of thesparkling dishes, you must firstwage the battle of the stuck-on,

dried-up food! And that means you needa bit of insider knowledge up your sleeve.

There are four factors at work here:1. The mechanical action of the

dishwasher2. The force and high temperature of

the water3. The chemical action of the

detergent and rinse agent.4. And you, the one in charge,

putting it all together.There’s a lot that could go wrong,

unless you do it right! So are you ready toget to the bottom of it all, and close thecase on getting the most out of yourmachine? In the immortal words ofSergeant Friday, what follows here are“just the facts…”

Automatic dishwashers represent atremendous saving in time and effort.

They minimize breakage throughreduced handling of dishes and helpkeep the kitchen neater and clutter-free.These are benefits that have much appealto consumers. But the most important ofthese is the manner in which they sanitizedishes.

In order to ensure that public healthstandards are maintained, hospitals andseveral other food service institutions inmany countries are required by law toclean dishes by automatic dishwashingmethods. However, in India, thepopularity of dishwasher is not high andalmost all restaurants resort to manualwashing rather than the automaticsystem.

The reasons for the same are:A) The initial investment, i.e. the cost

of the machine. (However, this is nowchanging and an automatic dishwashercosts much less than what it did five yearsback.)

B) In most cases, when you get areference, the dishwasher does not givethe desired results (in 80 percent ofcases).

When a dishwasher does not work toits optimum, it means that the machine isnot being maintained the way it shouldbe. If the dishwasher is maintained in thecorrect manner, it will provide thepreferred optimum results.

The benefits of an automaticdishwasher and the specially formulateddetergents can only be realised if they areused correctly. It is, therefore, importantfor the user to understand how thedishwasher works, the purpose of itsfeatures and how to load and operate itproperly.

WaterThe role of water is to dissolve and carrydetergent, wet and loosen soil andeffectively rinse the soil away. Thevelocity with which water is distributedin the dishwasher provides the scrubbingaction to loosen and remove soil. Thetemperature of the water is an importantfactor in dissolving detergent, removingfood soils and drying dishes properly. Astemperature is reduced, the removal ofgreasy and oily soils becomes moredifficult; spotting and filming on dishesmay occur as well as improper drying.The amount of hardness in minerals andother dissolved solids in water presentsobstacles to good automatic dishwashingresults. Hardness in minerals can causespotting and filming on dishware. Theymust be effectively tied up or sequesteredif the results are to be satisfactory.Therefore, even before starting theoperation the hardness of raw water mustbe determined.

DetergentAutomatic dishwashers require detergentswith very special characteristics because


H Y G I E N E

of the conditions under which thedetergent must work. One of its essentialcharacteristics is that it must producelittle or no suds or foam because toomuch foam can inhibit the washingaction. Other important functions that adishwasher detergent should perform arethe following:

• Make water wetter (reduce surfacetension) to penetrate and loosen soil.

• Sequester hardness in minerals topermit the detergent to do its cleaning job.

• Emulsify greasy or oily soil.• Suppress foam caused by protein

soils such as egg and milk.• Help water to sheet off surfaces of

dishes, thus minimizing water spots.• Protect china patterns and metals

from the corrosive effects of heat andwater alone.

To accomplish the above mentionedfunctions, the following ingredients arepresent in the detergent speciallyformulated only for an automaticdishwasher: Surfactant (nonionic), Builder(complex phosphates), CorrosionInhibitor (sodium silicate), ChlorineCompound, Special Additives (sodiumaluminates, boric oxide, aluminum

phosphate, etc.), Additional Alkalis(sodium carbonate, trisodium phosphate).

There is no substitute for an automaticdishwasher detergent. Only an automaticdishwasher detergent can be used in anautomatic dishwasher. The other materialswill not perform well and may damage theitems being washed or the dishwasher itself.

It is vital that the detergent is dosedsafely and in the right proportion.Underuse will result in poor cleaning, re-deposition of soil, spotting, filming andpossibly damage some items being washed.Over dosing will not only add up to thecosts but also leave excess detergent on theplates. It is for this reason that electronicdosing pumps are employed with eachautomatic dishwasher.

Rinse AgentThe rinse agent allows the water to sheetoff dishes rather than dry in droplets,thus helping to eliminate spotting. It isparticularly helpful in hard water areasand when heat is eliminated in the drycycle to conserve energy.

Energy Saving TipsThe number one energy tip is to do it

right the very first time . . . to preventpotential re-washes! For energyefficiency, follow these simpleguidelines:

• Run the dishwasher only when youhave a full load. In between loads, usethe “rinse-hold” cycle or hand rinse dirtydishes before loading them.

• Don’t overload the dishwasher.• Dishes aren’t too dirty? Use a cycle

requiring less water.• Use the recommended amount of

detergent.• Clean the filter regularly according

to manufacturer’s recommendations.• If necessary, insulate water heater

and deliverypipes to avoidheat lossbetween the hotwater supplyand thedishwasher.

The author isRegional SectorSales Director –BSC , AMAT,Diversey India Pvt. Ltd.


O P E R A T I O N S

Choosing the right equipments forthe commercial kitchens is one ofthe most crucial aspects of F&B

operations. For any food-oriented businessto function successfully, the right kitchenequipment needs to be selected andinstalled. In this regard, selecting the rightkitchen equipment in the F&B operationsof hotels assumes critical importance.

“Equipments certainly play a major rolein any F&B establishment as they assistthe culinary experts to create the bestpreparations,” said Tarun Seth, Director,F&B at The Claridges, New Delhi. “Wehave recently purchased an oven fromSpain named as ‘Josper oven’. Thebeautiful 300kg equipment is a self-standing unit, which has threecompartments and can cook for an 80seater restaurant alone,” he pointed out.

Despite the huge investment that thepurchase of the equipment required, theF&B department of the hotel is extremelysatisfied with the productive results thatthe said equipment is offering.

Sleek, Fast, User-friendly and CoolThe latest trend in the commercial kitchenequipment range is towards sleek, fast,

energy-efficient and more user-friendlyequipments than before. Manufacturersare adhering to the latest demands andrequirements and gradually moving on tomore innovative range. The ease infunctionality and quick return oninvestment (ROI) on these equipments areregarded as essential factors governingtheir purchase.

Subroto Goswami, Executive Chef,Radisson Blu Hotel New Delhi PaschimVihar finds induction heaters as the latestpopular equipment in commercialkitchens. “The latest trend is towards theuse of induction heaters, as they are veryenergy-friendly and involves less headachein terms of maintenance,” he proffered.

Aesthetics of these equipments is alsoan important factor governing theirpurchase across commercial kitchens,which include hotel and restaurantkitchens.

With the introduction of open kitchenconcept in the hospitality sector, kitchen isnow no longer necessarily the back area ofthe restaurant or hotel. Thus the modernday kitchen equipment needs to beergonomically designed, modular andneed to have aesthetic appeal too.

Sleek kitchen equipment adds to thepresentation style of food in an openkitchen. Items such as Mongolian grills, orhigh-tech combination ovens, canproduce quality menu items in an excitingway for the diners.

Sandeep Pande, Executive Chef,Renaissance Mumbai Convention CentreHotel & Lakeside Chalet, Mumbai —Marriott Executive Apartments pointedout that, “Steel is hugely popular now.Wood and aluminum are out and gone.Since a lot of kitchens are in direct view ofguests, aesthetics and functionality ofequipments are of equal importance thesedays, in commercial kitchens.”

Role of TechnologyThe role of technology has become veryimportant in equipments used forcommercial kitchens these days. Usingmodern technology in kitchens is not justa fashion but also facilitates the pragmaticpurpose of keeping the kitchen safe andhygienic.

Cutting-edge technology in food andbeverage equipment combined withoperational expertise helps in creatingplatform to perform efficiently in keyoperational areas. Specialised equipmenthelp deliver menu using less time, space,labour, waste and energy, which facilitatesan hotelier to achieve better financialresults in the process.

“Usage of high-tech equipments inF&B operations of hotels has increasedtremendously during the recent years,”asserted Gopi Nandakumar, ExecutiveSous Chef of Hyatt Regency Chennai.

“The jack trolleys which are being usedfor the service of the pre-plated food for theguests are one such example. Or say the hotbox which is widely used to hold the foodhot,” he expressed. Combi oven is anotherpertinent example in this regard, which hasthe potential to revolutinise the kitchenoperations in Indian food service business,in the near future.

By Sharmila Chand

Equipping Commercial

Kitchens the Right Way


High Performance, Low

MaintenanceIdeally, commercial kitchen equipmentsshould have high performance value alongwith a low maintenance cost. And modernday commercial kitchen equipments haveshown great abilities of multi-taskingthrough a single product.

“The trends & requirements forcommercial kitchen equipments arechanging really fast. The current trend isthat the commercial kitchen equipmentsshould occupy minimum possible space,should consume minimum possible energyand should have multiple use at effectiveprices,” observed Ashis Rout, the ExecutiveChef, Courtyard by Marriott Gurgaon.

Equipment that combines technology,ergonomics, and improved design are themost sought after these days acrosscommercial kitchens.

The ideal equipment for kitchens inrestaurants in hotels, across restaurantchains and stand-alone restaurants shouldalso be durable, easy to maintain andabove all, has to be energy-efficient.“Energy ratings and clean energy

footprints of equipments are playing bigroles in their purchase and their roles willget only bigger,” averred Pande. A lot ofheat is either consumed or produced in thekitchen, and if the equipment can do thisefficiently by consuming less units of heator by producing the required energy at alesser cost, it could be beneficial for notonly the Chef but also for the hospitalityproperty in general.

Ventilation SystemAn essential facet of any professionalkitchen is the ventilation system, andkitchens in hotels and restaurants shouldalso have this as a necessary requirement.The restaurant and hotel kitchens shouldbe bolstered by sophisticated andpowerful ventilation systems, whichshould be guest-friendly, environment-friendly, operate silently and be trendy inappearance.

Exhaust hoods over gas ranges ortandoors with the right placement, filtersand fan can facilitate a smoke-free kitchen,resulting in better ventilation for Chefs,cooks and food.

The ventilation units cannot usually befitted everywhere. Therefore hotels andlarge restaurants custom-build their systemsand fittings with the vendors, whichdepend on the space enclosed, meal periods,and location and equipments used.

Domestic v/s Imported EquipmentThere is no fixed convention to opt forimported or domestic option incommercial kitchens. It is howeverpreferable to have a mix of domestic andimported range in the restaurant and hotelkitchens, say F&B Managers andDirectors.

It is widely realised that the advantageof the imported range is its technology,which the domestic range usually cannotmatch. Multifunctionality is another plus-point of the imported kitchen equipmentrange. However, the imported kitchenproducts have the disadvantage ofprocuring spare parts in case of theequipments’ breakdown.

However, whether be it imported ordomestic range of commercial kitchenequipments, at the end of the day whatmatters is that it should be easilycustomised and should be appealing to theeyes. For example, the guest must not getan idea that the restaurant of the hotelwhich she/he is visiting, has a kitchenwhich is not well equipped and/or is

“Combi ovens are boon for the

hotel kitchens as they have all the

provisions for wide varieties of

cooking solutions like roasting,

steaming, etc. The time and the

temperature are perfectly

maintained in these machines. Only

the specified temperature and the

time are set in the oven and the

food is left inside where it gets

cooked as per the Chef’s liking.”

— Gopi Nandakumar, Executive Sous Chef,

Hyatt Regency Chennai

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○


O P E R A T I O N S

“Energy, carbon footprints,

technology, brand, cost in view of

rising dollar, after sales service,

and ease of use govern the choice

of right commercial kitchen

equipments.”

—Sandeep Pande, Executive Chef,

Renaissance Mumbai Convention Centre

Hotel & Lakeside Chalet, Mumbai — Marriott

Executive Apartments.

“Nowadays, the equipments for

commercial kitchens should be

state-of-the-art, low

maintenance, and should gel

well with the ambience. They

also need to be user-friendly

and be easy to clean.”

— Tarun Seth, Director, F&B at The

Claridges, New Delhi

outdated. Thus high quality materialshould be used in the kitchens of hotelsand restaurants.

Rishi Dayal, Principal Consultant &Partner, Hotelconsult Orient, pointed out,“The difference between an importedproduct range of kitchen equipmentsfrom that of a local one is the former’sbetter finish, built-in safety features,variety, advanced technology, easymaintainence and energy efficiency.”

However, in the same breath Dayalmaintained that “There are localmanufacturers who develop equallygood kitchen equipments asinternational players.”

Rout believes that different types ofcooking require different types ofburners. ”As a Chef, I strongly believethat different ranges have differentusage. For example, in Indian cookingwe mostly need high pressure burnersas our cooking takes a lot of time andwe need to cook on high flame,whereas in western cuisine the slowpressure burners works out really wellas we need a moderate flame to cookwestern food to retain the flavour,texture & the identity of theingredients,” pointed out Rout.

“Nowadays Indian companies areproducing very good quality kitchenequipment ranges which are gettingexported too,” observed Goswami.

But the cost of production of thedomestically produced commercialkitchen equipment which aspire tomaintain the international standard islikely to escalate.

“The required investments are high forproducing international quality and finish,using those sophisticated technologywhich are used abroad,” Dayal asserted.

However, Pande votes for importedkitchen equipments. “We prefer importedkitchen equipments because they aretechnologically superior and are at least 10years ahead of the current level of Indiankitchen equipments. It is like choosingbetween a Benz and Maruti. Theimported range of kitchen equipments areergonomic, gels with the kitchen décor, areenergy-efficient, durable, and some ofthese equipments can also be used formultiple purposes,” elaborated Pande.

Factors Influencing the Right ChoiceChoosing the most suitable equipment fora commercial kitchen establishment in astand-alone restaurant or in a restaurantchain or in a restaurant in a hotel is not aneasy task. One has to factor in thedurability and reliability of theequipment, which can facilitate thequality and eventually the profitability ofits services.

Other factors that influence the ‘right’equipment choices are budget, space,

staffing and standards as desired by thehotel or restaurant.

One can say sturdy designs, compact insize and durable kitchen equipments withaesthetic appeal are the trend in hotel andrestaurant kitchens these days. At the sametime, space-saving and energy efficiencyremain top concerns.

And of course, pricing remains one ofthe most important factors governing mostof the purchases, and it plays an importantrole in influencing the purchasing decisionof commercial kitchen equipments in theIndian hospitality sector too, and soattractive, efficient and competitivelypriced kitchen equipments are alwaysexpected to attract good sales in India.

However, there are several other factorswhich need to be kept in mind whilearriving at the purchase of the ‘right’commercial kitchen equipment acrossrestaurants in hotels, restaurant chains,and stand-alone restaurants. Nandakumaroutlines some of these factors. “The typeof menu, the size and the capacity ofrestaurant/s, the consumption of power,the person who is going to use theequipment, the size of the kitchen,placement and the installation of theequipment, usage of the equipment, makeof the equipment, where the equipmentis going to be used (whether inside thekitchen or in front of the guest), theavailability of spare parts are some of theimportant factors which should be takeninto account while arriving at thepurchase of the right commercial kitchenequipment in the hospitality sector,”explained Nandakumar.

“For the right menu planning it isreally important to plan your equipmentsas per your menu, nature of food, whatyou are going to serve in the restaurant,and the size of your kitchen,” explainedRout.

According to Goswami, the importantfactors governing the purchase of the rightcommercial kitchen equipment in therestaurant business should include“Utility of the equipment, that is whetherone actually needs that equipment in thekitchen or not, the complexity ofoperating the equipment and the level ofstaff that is working in that particularkitchen, maintenance of the equipmentand whether trained technicians are easilyavailable on call, energy friendliness of theequipment concerned, and the availableand required space for installing theparticular equipment.” �

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E Q U I P M E N T

Dishwasher specialist Winterhalter has launched new PT

Series pass-through dishwashers, setting new standards

in Dishwashing technology. New innovative functions

guarantee a top performance for cleaning results, speed and

efficiency.

Winterhalter has long set the standards for pass-through

dishwashers. The demands on the new generation were always

going to be particularly high. The result is a new series of pass

through machines that surpasses all of its successful predecessors

and is nothing short of pioneering in its efficiency and

ergonomics.

The new Pass through Machines are available in 5 different

models. Customers can choose between different models, P 50,

PT 500, PT-M, PT-L and PT-XL, depending on the space available

and the size of the wash items. Thanks to the differing

dimensions, dishes, pizza dishes and trays as well as GN 2/1

pans or Euronorm standard crates can be washed with ease.

For the first time, Winterhalter’s pass-through machines are

available with different software features. A choice of special

programs for dishes, bistro, glasses or cutlery facilitates perfect

wash results.

Simply brilliant – Top Performance for perfect washing results

The PT Series delivers brilliant, ultra-hygienic results. The

variable washing pressure adjustment, VarioPower sets the

pressure to suit the items being washed and the degree of

soiling. The elliptical wash fields in the machine deliver perfect

results whilst carefully handling wash items. All the other

elements responsible for the cleaning process (temperatures,

time, detergent and rinse aid) are adjusted automatically. The

new full-flow filtration system guides 100 % of the water through

a fine-meshed and highly efficient filter. Assisted by the tried-

and-tested Mediamat, which removes the finest of particles, as

well as a clouding sensor, the new PT Series delivers brilliant

wash results.

Superior speed – Top Performance for fast washing results

The PT Series ensures perfect washing results in the shortest

space of time. For the first time, the pass-through dishwashers

are equipped with an active energy management system. This

optimally distributes the available energy, which helps to

prepare the machine for operation and reduces the duration of

each wash cycle. Winterhalter is the first manufacturer to supply

its new series with a heat recovery system as standard.

EnergyLight uses the energy contained in the waste water to

heat up the cold inlet water. This reduces heating times and

increases the rack capacity up to 77 racks per hour.

Guaranteed economy– Top Performance for efficient washing

results

Energy saving and resource conservation play a significant

role in warewashing technology. The waste water heat exchanger

installed as standard, EnergyLight, saves valuable energy with

each wash, ultimately reducing operating costs. The PT Series

has an EnergyPlus model as an option, where the standard

waste water heat exchanger is replaced by a larger one. An air

heat exchanger is also added to ensure maximum efficiency for

commercial washing areas. Standard dishwashers require fresh

water to rotate their wash arms. The PT-L and PT-XL are available

with a magnetically driven rinse system. This reduces the rinse

water usage, cuts chemical and energy consumption and

significantly reduces operating costs.

Intuitive operation and optimum ergonomics

The PT Series is controlled by a language-neutral, intuitive

touchscreen. The exhaust air heat exchanger reduces the warm

steam vapour and improves the cryptoclimate. Ergonomically

The New Winterhalter PT SeriesPass-through Dishwashers

Brilliant, Fast, Efficient



E Q U I P M E N T

Variopower:

The washing pressure is a key factor in

ensuring hygienically clean results. By selecting

customised washing power programme ,

Variopower automatically adjusts the washing

power to the type of dishes and the degree of

soiling. Anything with light soiling is washed

at low pressure, while items with heavy soiling

are cleaned at a higher pressure. Variopower

delivers a polished result with minimum wear to

dishes.

Full Flow Filtration System:

In the new PT series, the wash

water is constantly filtered and

monitored during the whole

washing process. Three pioneering

components ensure that the water

remains clean with unprecedented

qual ity. The patented ful l jet

filteration, consisting of a tank

cover, filter cylinder and pump inlet

filter, filters 100% of the wash water. The proven mediamat also

removes fine impurities such as coffee grounds using centrifugal

force.

Consistent Energy Recycling:

The PT Series machines can also

optionally be equipped with the waste water

heat exchanger and an additional exhaust air

heat exchanger. These EnergyPlus models

then use the energy from the waste water

and the exhaust air for the two-step heating

of the cold water supply. The operating costs

will be reduced by upto 20% per wash cycle.

As the exhaust air temperature is also reduced

by more than half.

The EnergyPlus models are a worthwhile

investment to save energy in the long term. The additional costs

for the EnergyPlus option pays off rapidly.

Economical Use of Resources:

With the new driven rinse system (optional),

fresh water is no longer required to rotate the wash

fields. This revolutionary drive reduces the standard

rinse water volume significantly. That reduces the

operating costs by approx. 12 % per wash cycle.

This optimised rinse system ensures that cleaning

results remain bril l iant even though far less

freshwater is used.

Extremely Easy to Use:

The touchscreen is the basis for self-explanatory,

language-neutral operation. Three standard

programmes can be selected depending on the

type dishes and degree of soiling. You simply tap

the appropriate pictogram to start. All washing

elements like water pressure, detergent quantity,

temperatures and time are adjusted automatically.

Visual and audible signals allow operators to react

quickly to machine messages.

Hammer Food & Beverage Business ReviewAug-Sept ’13 83

Features of the new Winterhalter PT Seriesshaped hood handles and automatic hood opener make

operation even more convenient and ease the work of

dishwashing staff.

PT-500

The basic Winterhalter pass-though is the PT-500 which

delivers maximum reliability and exceptional washing results.

There are three different washing programmes that are selected

using the LCD control panel. An active energy management

system guarantees quick heat-up times and short wash cycles.

Elliptical wash fields featuring specially developed jets ensure

washing power throughout the entire machine. The optional

integrated softener uses ion exchange technology to deliver

soft water at all times, without requiring any extra space. An

effective quadruple filtration system combined with a Mediamat

guarantees bright results.

Winterhalter Gastronom GmbH was founded in 1947 by Karl

Winterhalter in Friedrichshafen on Lake Constance. Today, Jürgen

and Ralph Winterhalter, son and grandson of the company

founder, manage the family business. With more than 1,000

employees worldwide, the owner-managed company group is

one of the global players in the commercial kitchen sector.

Winterhalter is a specialist for commercial dishwashing systems.

With dishwashers, dishwashing chemicals, water treatment

appliances and dishwasher racks, Winterhalter offers an overall

system guaranteeing perfect dishwashing results. Furthermore,

Winterhalter products offer maximum economic efficiency and

user-friendliness and for decades have been synonymous with

innovation and reliability in commercial dishwashing areas.

Customers around the world from the food services, system

catering, hotel and mass catering industries, as well as bakeries

and butchers, rely on the high quality of Winterhalter

dishwashing products.

The company headquarters are

located in Meckenbeuren on Lake

Constance. Further production sites

have been opened in Endingen

(Germany) and Rüthi (Switzerland).

Winterhalter is represented by its own

branches or partners in more than 70

countries around the world.

Winterhalter India,

headquartered in New Delhi a

100% owned subsidiary of

Winterhalter Gastronom GmbH

provides complete range of

Winterhalter products and

professional sales and service

support across India.

The company delivers a total

dishwashing solution to Hotels,

Restaurants, Industrial Canteens,

Educational Institutes and

Corporate Office canteens with a

concept that covers machine

technology, water treatment and

accessories, professional

planning, consultancy and

engineering services to fulfill

customer specific requirements.


P R O D U C T P R E V I E W

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.

CLEANING KITCHENS AND DISHES, IMPECCABLY

Pioneer Softeners and Chemicals is an important player in the field of

softeners and chemicals, with an impressive track record of 25 years.

Available at competent

prices, the product

range of the company

includes handy care

wash products, hard fix

surface sanitisers, disinfectant hand sanitisers, descalers, chemicals for

fabric stiffness, and amino silicon based softeners, which are specialised

in removal of oil and grease stains from spa towels, fabric and linen. The

company has set its international standards with much determination and

perseverance. The products of Pioneer Softeners and Chemicals cater to

hospitality, housekeeping, food/beverage processing, dairy farming, poultry

farms and various other sectors and sub-sectors.

One such product is Rollogs, which is used for cleaning grills, ovens, hot

plates, fryers & coils, etc. Another of the high quality kitchen chemical

with Pioneer Softeners and Chemicals is Duran Kleanex (XL-100), which is

a light green colour detergent-cum-santiser with Quat MBA, which makes

the chemical appropriate for hard surfaces like kitchen floors, tiles, baking

areas, etc.

Similarly Pioneer Softeners and Chemicals’ Duran Trolley Wash is a light

green colour detergent used for cleaning and disinfection of stainless steel

trolley carrying food & beverages. Its Duran Rinse is a crystal clear blue

liquid used for automatic dish washing machine. This low foam liquid

detergent is eco-friendly, ph balanced, neutral and has no sedimentation.

There are many, many more such impressive kitchen cleaning and dish

washing products introduced by Pioneer Softeners and Chemicals, over the

years, which have attracted popularity in the Indian food & beverage

industry.

Pioneer Softeners and Chemicals

[email protected]

RATIONAL WIDENS ACCESSORIES RANGE

Rational has widened its range of accessories with versatile roasting and

baking pans. They come across as ideal tools for preparing international

pan-fried dishes such as tortillas,

paella, Swiss Rösti, quiche,

pancakes as well as small pizzas

and cakes in just a few minutes in

the SelfCookingCenter®

whitefficiency® or

CombiMaster® Plus.

“Excellent heat conductivity is

achieved with the griddled surface

of the roasting and baking pan. This ensures optimal browning in just a few

minutes,” explained Jessica Müller, Product Manager for Applications at

Rational. “Our special Trilax non-stick coating also prevents the products

from sticking,” she added. The roasting and baking pan has side handles

and is easily stacked, which makes it very easy to work with.

The roasting and baking pans are available in two sizes (Ø 16 cm and Ø

25 cm). They can be purchased individually or in sets. For problem-free and

secure handling, particularly for large load quantities, Rational has also

added specially formed carrier plates for both sizes to its range. This

prevents the roasting and baking pans from shifting as they are firmly

seated in the carrier plate.

Rational India

[email protected]

TANDOOR PAR EXCELENCE

The restaurant business, and in fact, the entire

hotel business has food as an essential

component of its service. The right equipment in

the kitchens of hospitality institutions make the

vital difference between efficient and better

cooking. Tandoors are some of the most

important equipment in a kitchen, especially for

serving Indian cuisines, which are integral parts

of most hotels in India. Kanhaiyalal Tandoors

Pvt. Ltd. comes

as a reliable

source for the

hotel industry so

far as its

dependence on

tandors is

concerned. Made

with strict

adherence to high

quality and

precision, the

tandoors of

Kanhaiyalal Tandoors are available in stainless

steel, MS body, copper body and in simple clay.

Kanhaiyalal Tandoors Pvt. Ltd. was started by

Avinder and Fakirchand, two brothers who

brought with them 30 years of expertise in

manufacturing and marketing of tandoors

Kanhaiyalal Tandoor Pvt. Ltd.

[email protected]

FROZEN SNACKS

Unitas Foods is offering frozen snacks of Chinese

origin. The range includes dimsums, manchurian,

satay, chicken lollipops, wontons, and spring rolls.

The products are manufactured in a state-of-the-

art facility in Delhi. The centralised kitchen is fully

automated to ensure hygienic production. All the

raw materials used, with the exception of

vegetables and meats, are imported from China,

Singapore and Taiwan. For instant acceptance of

its food in today’s brand crazy world, the company

has ensured on consistent food quality and taste.

Unitas Foods Pvt. Ltd.

[email protected]


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AIM TECH 25

AKSAI 09

ALIMENTARIA 2014 77

ALLIED METAL WORKS 63

ALPHA FOAM PVT. LTD. 75

ANOUSHKA GOURMET PVT. LTD. 55

APPLE BAKERY MACHINERY PVT. LTD. 20

ARCHII 47

ARCOROC GLASSWARE 51

ASHOKASHA EXIM PVT. LTD. 37

BMS ENTERPRISES 39

CONSTELLATION PROJECTS 57

COSMIC HEALERS PVT. LTD. 43

C&S GLASSWARE 11

DABON INTERNATIONAL PVT. LTD. 07

DHR HOLDING INDIA PVT. LTD. 01

EPICURE FROZEN FOODS & BEVERAGES PVT. LTD. BC

EUROPEAN QUALITY FOODS 27

FCML DISTRIBUTORS PVT. LTD. 45

FIDELIO INDIA PVT. LTD. 61

FINE FOOD INDIA 81

FI&HI INDIA 67

FnS INTERNATIONAL PVT. LTD. 15

GENNEXT LOGISTICS PVT. LTD. 16

HUGHSON NUT ALMONDS 29

KANHAIYALAL TANDOOR PVT. LTD. 79

KING METAL WORKS 19

LOOM CRAFTS FURNITURE (INDIA) PVT. LTD. 32, 33

MAHTO KITCHEN CARE 87

MANISHA INTERNATIONAL BIC

METAL AVENUES 23

META INDUSTRIES (UNIVERSAL CHEF) 17

MITORA MACHINEX 16

MOD KITCHEN EQUIPMENTS PVT. LTD. 31

MRS. BECTOR’S FOOD SPECIALITIES LTD. FIC

NEENA ENTERPRISES 15

OMKAR INTERNATIONAL 49

PARSHADI LAL & SONS PVT. LTD. 65

RANS TECHNOCRATS (INDIA) PVT. LTD. 59

RATIONAL INDIA 12

REMINGTON STEEL ARTS 85

SASKATCHEWAN PULSE GROWERS 13

SHAMSONS FOODS 53

SIEMENS LTD. 21

SIGMA TEST RESEARCH CENTRE 22

SOLUTIONZ CONSULTING 14

STARLITE STEEL PVT. LTD. 86

STEC STAINLESS STEEL PVT. LTD. 41

SWEET AND SNACKTEC INDIA & DAIRY UNIVERSE INDIA 2013 69

THE NEW INDIA ELECTRIC & TRADING CO. 85

TRADE LINKERS 87

UNITAS FOODS PVT. LTD. 18

VENUS INDUSTRIES 05

WINTERHALTER INDIA PVT. LTD. 73

PRODUCT PREVIEW 84

BUSINESS OPPORTUNITY 85

Regd. Off.Mobile:

E-mail: Website:

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[email protected] mahtokitchencare.in / com

Mahto Kitchen Care

A Perfect Range of GratifyingKitchen Equipments

Manufacturers & Suppliers ofCommercial Kitchen, Refrigeration & Food Service Equipments for Hotels,

Restaurants, Banquet Halls, Hospitals, Fast Food Outlets, Sweet Shops,

Industrial Canteens and Other Eating Establishments etc.

Cold Room

Chinese Range Display Counter

Indian Range Shawarma Grill

Four Door Refrigerator Hot Bain Marie Stainless Steel Sink

99/16, Hazi Building, Crockery Market, Sadar Bazar, Delhi-11000623612691, 23631884, 27246074, 9811065928Tel.: (O) (R) Mobile :

Email: tradelinkers_malik@rediffmail .com





TRADE LINKERSServing Hospitality Industry

We are serving the industry of hospitalitysince 1987 by supplying glassware,

crockery, cutlery, k itchenware, tableware,service trays, etc., to reputed clubs, hospitals,restaurants, banquets, caterers & statetourism. We supply plain as well as with yourlogo/designs, at competitive rates. Goodquality, prompt supply & proper follow-upsare our USPs.


I N T E R V I E W

What are the top three traitsor skills every Food & BeverageManager must have to excel?

They are operational skills pertainingto guest satisfaction and creativity, theskill of human resource training & manmanagement, and a good grasp oversales, revenues and financialmanagement.

Is your job challenging? Can

you point out five crucialchallenges in your job?

Of course, my job is challenging.One of the crucial challenges of my jobis checking the staff ’s attrition rate. Thefreshers often quit for quick and easymoney.

It is also a challenge to source goodquality products locally. Getting thedesired results on time throughoutsourcing is also a challengingproposition. At times when weoutsource, we do not get the desiredresults on time.

Managing costs in times when everything is becoming expensive right fromraw materials, gas, electricity, manpower,transport… is a challenge. This inducesthe operator to come up with innovativeideas in order to keep the bottom lineintact.

Besides these, in recent times

balancing between flawless security andreceiving guests with open arms is anemerging challenge. Moreover, to trainthe food and beverage professional onsecurity and hospitality is a tricky one.

What do you enjoy the mostabout being a Food & BeverageManager?

I enjoy meeting guests from diversebackground. Though fulfilling all thedemands of the guests is verychallenging it brings in plenty of joyand satisfaction. Also a career in F&Brequires one to be on her/his toes and beupdated, so one remains very agile andactive. This is a facet of the professionwhich I enjoy. I also like to keep myteam motivated and happy and ampassionate about doing some thing neweach day.

Can you suggest any tips orinsights to strengthen yourteam?

Set realistic goals and set time limitsto achieve them. Also enjoy what youare doing so that you don’t take it as aburden.

Finally, how is yourexperience at the present job?What are the challenges of

Being Creative, Skillful and Dynamic

Baranirathan C, the Director, F&B at Radisson Blu Hotel Indore, has been in the industry

for 15 years. He comes across as a mature, dynamic and result-oriented hospitality

professional, offering focused leadership to drive F&B sales and profitability in highly

competitive markets.

He is a creative, knowledgeable and skillful manager with an impressive background

in maintaining food & beverage staff and inventories, in monitoring costs, and in preparing

monthly/yearly reports and budgets.

Noted for outstanding communication skills, both with the guests and the staff;

Baranirathan has the ability to resolve problems quickly and equitably to facilitate

satisfied customers and motivated employees. He also possesses the singular ability

to develop an appropriate image and role model that reflects the hospitality property’s

values and culture.

His earlier tenures included the Director of Food & Beverage at Four Points by Sheraton,

Pune and Food & Beverage Manager at Diani Reef Beach Resort & Spa, Mombasa,

Kenya. The excerpts of the interview follow:

working here?My current job is absolutely

fabulous! I opened two outlets and ambusy in opening the 30,000 sq. ft.convention center. Every place has itsown challenges. If we plan well inadvance everything does and will fall inplace.

What is the USP of your

place/ brand?The Yes I Can! attitude.

Anything else you would liketo say?

We do need to execute tasks withinspecified timelines, which in essence isthe ethos of the hospitality industry. Ibelieve hard work, intensive inputs,meticulous attention to detail, relentlesspursuits and the never give-upattitude can make one a successfulhospitality professional.

What is your take on the

hospitality business in India, ingeneral?

With the Indian hospitality industrybecoming very competitive, andwith the competition getting tougher asa result of the entry of manyinternational hotels, we have to be morecreative to corroborate in the market.

By Sharmila Chand

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Being Creative, Skillful and Dynamic

food & beverage business review ( aug -sept 13 )

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