food & beverage business review

2 Hammer Food & Beverage Business Review Dec-Jan ’12

E d i t o r i a l

Publisher cum Editor

Rajneesh [email protected]

Associate Editor

Swarnendu Biswas

Resident Editor

Sharmila Chand (Delhi)

Ashok Malkani (Mumbai)

Sub-Editor

Tapapriya Lahiri

Layout & Design

Hari Kumar. V

Narender Kumar

Photographer

Mahendra Singh Mehta

Production Controller

Vinay Goel

Production Assistant

Mamta Sharma

Advertising Sales

Delhi: Neeraj Diwan

Mumbai: Rajesh Tupsakhre

Subscription sales

Dattaram Gangurde

Director Sales

Sanjay Anand

Director Operations & Finance

Rajat Taneja

Editorial & Advertising Offices:

Delhi:

Hammer Publishers Pvt. Ltd.

1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008

Phone: 45084903, 25854103 Telefax: 25854105

Mumbai:

Hammer Publishers Pvt. Ltd.

105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road,

MIDC, Near Tunga Paradise,

Andheri (E), Mumbai-400093

Ph.: 022-28395833 Telefax: 022-28388947

Website: www.fbrmag.com

E-mail: [email protected]

© 2012 Hammer Publishers Pvt. Ltd. No article can be reproduced in part

or as whole without prior permission of the Publisher.

Hammer Food & Beverage Business Review is a bi-monthly magazine,

printed, owned and published by Rajneesh Sharma from 302, Himgiri

Apartments, J-Block, Vikaspuri, New Delhi. Printed at Age of

Enlightenment Publications, Green Fields Colony, Faridabad, Haryana.

Annual Subscription rate within India is Rs. 450 and overseas US $110, for

surface mail. Single issue is available for Rs. 90 in India and US $25

overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business

Review magazine is on educational & informational material specifically

designed to assist those responsible for managing institutional food &

beverage business. Articles are welcome and will be published on the

sole discretion of the editor.

Presently, the Indian food & beverage industryis passing through various trends whose eventualcoalescing into norms can reshape the essentialcharacter of the industry in the times to come.With the change in lifestyles propelled by socio-economic factors, the fast foods are fastbecoming an integral part of the diets of asizeable section of urban India. In busy andcrazy cities like Delhi you would often acrosscouples from nuclear families, who are engaginga large part of their days and evenings indemanding jobs. Often they do not have the

leisure to cook an elaborate meal, and in such cases, often fast foods likeburgers or pizzas become their preferred dining choices. No wonder the fastfood chains are seen mushrooming across the urban Indian landscape.

On the other hand, healthy eating options like fortified biscuits, wholegrain breads, frozen pro-biotic yogurts are making their presence felt in theIndian market with great frequency. The looming threat of diabetes, cardiacproblems and other ailments associated with sedentary and tension-filledlifestyle, along with growing health consciousness, the increased disposableincomes, and the growing need to look better are all together inducing thedemand for healthy eating in India.

Along with these two contrary currents, there is a perceptible maturation ofthe wine culture in India in the recent years, which is propelling multiplehigh-end foreign wine brands to make foray into the Indian market. It wouldnot be an overstatement to say that despite the discouraging per capita averageconsumption of wines in India, and despite the unfriendly tax structure withwhich the Indian wine industry is bogged down with, the potential wineconsumption in India is simply heady with possibilities.

The reason for this high potential can be accounted by increased disposableincomes among a section of the urban Indian population over the last decade,the heightened global exposure due to increasing incidences of overseas traveland all pervasive urban reach of satellite television, and of course by the risingeconomic empowerment of women.

Along with the maturation of the wine culture, the markets for customisedchocolates and designer cakes are also growing and so is the café culture. Allthese issues are explored in detail in our Cover Story, which can facilitate theindustry to better tailor their policies for the near future.

The poor reach of Bihari cuisine in the Indian restaurants doesn’t inanyway match its wonderful taste and timeless legacy. If our fancy restaurantsmake a sincere effort to popularise the diverse gastronomic repertoire of Biharicuisine, it has great possibility of reflecting positively in their bottom lines.Here we discuss some popular tastes of Bihar in our Business Story, whichurgently demand savvy marketing recipes to achieve their well-deserved pan-Indian presence in the Indian restaurant business.

The growth of the retail sector has great influence on the food & beverageindustry, and in this context, we have tried to explore the growth and theimpediments in the Indian retail scenario in detail, with references on itsimpact on the Indian food & beverage industry. All these pressing issues arespruced by the regular sections of our magazine to keep you engrossedbetween the covers.

3Hammer Food & Beverage Business ReviewDec-Jan ’12

CONTENTSCONTENTSCONTENTSCONTENTSCONTENTS

Cover Story 38

The Emerging Trends

Retail 46

The Plot of the Retail Story

Business 52

The State of Delicacies

Focus 56

Savour Cakes and Art at Firefly

Agri 60

Avocado: The Panacea for Health

Theme Cuisine 74

Flavours From the ‘Spice Island’

Departments

Event 04

News 12

Report 32

Wine 62

Pub 68

Bartender Watch 72

Restaurant Review 76

Chef Voice 78

Health 80

Product Preview 82

Business Opportunity 84

Interview 88Cover Pix: Celeste Chocolates


E V E N T

Alimentaria, the food and drinksexhibition, is more than aninternational platform. It is an

emporium of dialogue, exchange,information and knowledge on thetrends and challenges of the foodindustry. This event returns toBarcelona from 26th to 29th Marchwith sponsors like Nestlé España S.Aand AZTI-Tecnalia. The AlimentariaHub will cover all of the show’sactivities oriented towards boosting theinnovative and multi-dimensionalnature of the industry and in detectingbusiness opportunities. It will be a newmulti-format space encompassingexhibitions, business meetings andconferences.

The Alimentaria Hub will span4,000 sq.m in Alimentaria’s pavilion 7and will cover an area devoted to theexhibition of products and content,with 2 auditoriums with a jointcapacity for over 300 people and alounge space for business networking,attended by guest buyers from aroundthe world, which will also hold the VIPLunch. Furthermore, an exclusive areahas been designed for internationalbloggers specialised in the differentindustries, who will explain what ishappening at Alimentaria 2012 live.This has all been designed in dynamicand enterprising formats with freeaccess for all Alimentaria 2012 visitors.

The programmed activities at TheAlimentaria Hub will be made up of sixcore themed areas: Innovation andR&D, Nutrition, Health and Well-being, Internationalisation and

Alimentaria 2012:

A Platform to

Gauge International

F&B Trends

Globalisation, Distribution and Retail,Marketing and Media, and CorporateSocial Responsibility. Each of thesethemed areas will be conductedthrough an extensive multi-formatprogramme encompassing exhibitions,business meetings, conferences andseminars, among other activities, andwill be attended by widely renownedinternational gurus. Content will beprovided by diverse leading companies,institutions and associationscollaborating in its organisation.Companies to have already confirmedtheir participation include: Nestlé,Google and LinkedIn, andorganisations such as the MediterraneanDiet Foundation, FIAB (the Spanishacronym for the Spanish Food andDrink Industry Federation), theTriptolemos Foundation, AZTI-Tecnalia and Ecoembes.

InnovalInnoval, a meeting point for innovationand the food industry, will be theentryway to The Alimentaria Hub.Over 140 innovations will be displayedat this grand exhibition of productsand the exhibition will be the nucleusof the new space. Innoval aims tohighlight the efforts of manufacturersin the conception, development andlaunch of the most innovative productssince the last edition of Alimentaria inthe national market. The exhibitingcompanies will also have the chance topresent their innovations onAlimentaria Hub’s Media Set stageduring the eighth edition of the

Innoval Awards ceremony.In this 2012 edition there will be 15

Innoval awards, the specialisation ofproducts from the sales channel and newconsumer trends. These new awards willbe: the International Award, twoChannel Awards (retail and food andhospitality), and three Trend Awardsthat will join the nine Innoval Awardsby Product Category. Aside from itsinnovative nature, this edition’s jury willconsider the trends that influence thecurrent consumer — pleasure in terms ofvalue, exoticism, the variety of flavoursand sensations, the recreationalcharacteristics of the product,practicality in terms of user-friendliness,preparation and consumption, andfinally the growing trend towards thehealthiness and well-being of food.

AZTI-Tecnalia: TheCollaboration BetweenResearch and CompaniesIn this 2012 edition, AZTI-Tecnalia willonce again show its interest in the agri-food industry and will be present at TheAlimentaria Hub. The central researcherwill be one of the sponsors and willpresent a successful example of thecollaboration between the businessworld and this technological centre.AZTI-Tecnalia and Café Fortaleza havelaunched an RDI project that hasresulted in two innovative products:coffee with fibre, and decaffeinatedcoffee with lime blossom and lemonbalm. They received the CarrefourAward for the most innovative companyfrom the Basque Country, in 2011.


E V E N T

Ethnic FoodsEurope 2012,Europe’s onlyexhibition whichwill entirely coverOriental, Arabic,

Indian, Mexican, Turkish, Afro-Caribbean and other world food, willbe organising its second edition from27th – 29th March, 2012 at theBrussels Exhibition and ConferenceCentre in Brussels, Belgium. Thethree-day exhibition and speakersprogram is now widely recognised asthe European business event for theethnic food industry; targeting buyersfrom retail, food service and otherethnic distribution channels.

The upcoming edition of EthnicFoods Europe is expected to attractexcellent turnout from all Europeanmarket leaders. The exhibition willfeature more than 200 companies from20 countries; among them arerenowned leaders such as Heuschen &Schrouff (The Netherlands), Geeta’sFood (United Kingdom), YamaProducts (The Netherlands), GünzGmbH (Austria), Baktat (Turkey), TokGmbH (Germany), Asia Express Food

(The Netherlands) and many others.“We have created a total event strictlyfor the ethnic foods sector,” said DedyCollette, Ethnic Foods EuropeExhibition Manager. “By focusingexclusively on ethnic food products,we are providing visitors with anexcellent and comprehensive overview

Ethnic Foods Europewhich won’t be found at the broadspectrum events,” asserted Collette.

New and important element ofEthnic Foods Europe 2012 is the EFEIndustry Dinner in the evening of thefirst exhibition day, which is expectedto attract 350 delegates, exhibitors,partners, press and Embassy tradeofficials. The break-out sessions featurea total of 25 presentations covering awide range of market related issues.Another new part of the exhibitionwill be Ethnic Private Label 2012,where visitors will discover products toexpand their brand strategy into newethnic food categories. Businesses andbuyers involved in the Japanese marketwill be able to gain a valuable sense ofthe overall market for ethnic food &drinks, the positioning of Indianproducts within that market, as well aspick up hints on relevant consumerand business trends.

The Focus

Ethnic Food & Beverage Exhibitionwill stage Oriental, Arabic, Indian,Mexican, Turkish, North African,Middle-East, Afro-Caribbean andother global cuisines.

Eat-Japan

• Ethnic Foods Europe 2012 : 27

– 29 March – Brussels Expo

• Only European trade event for

the ethnic foods industry

• Market leaders meet for three

day exhibition

• Exhibition features more than

200 companies from 20 countries

New at EFE:

Many new exhibitors and new

content

Ethnic Private Label 2012

EFE Industry Dinner on the

evening of the first exhibition day


E V E N T

8 Hammer Food & Beverage Business Review Oct-Nov ’11

How the 2011 Exhibitors Responded

“This first edition has offered a promising platform for buyers and

suppliers to stimulate the market of Asian foods to further explore the

possibilities in this market.”

- Heuschen&Schrouff OFT BV & Founding member

“Best place to be if your business focuses or intend to focus on Ethnic

Foods.”

- Grace Foods Ltd & Founding member

“Great sparkling show! The best exhibition ever. Very useful where

exhibitors as well as visitors will find the right match! Good and effective

business possibilities. We look forward to the next show.”

- TokGmbh& Founding member

“Ethnic Foods Europe offers great opportunities.”

- Oriental Merchant (Europe) Ltd/ Kai Tak BV & Founding member

“There is indeed a need for an Ethnic Food Exhibition in Europe.”

- Ajinomoto Consumers Product

“The fair is good and we got a good feedback as well.”

- Dee Thai Perfect Foods Co. Ltd

“Surely next year we will participate again.”

- Ampol Food Processing Ltd

“EFE has shown its usefulness as a specialised fair and has been

experienced by exhibitors and visitors alike as a more relaxed environment to

really talk business than most of the general fairs.”

- Geeta’s Food Ltd

“Great quality show with high caliber visitors.”

- Kingfisher Lager Beer

“The Ethnic Foods Europe Exhibition exceeded my expectations, very good

quality of enquiries already bringing in new business. Well done on

organising such a unique show for our trade.”

- Liroy BV

How the Visitors Responded

Luc Willemssens - Chief Buyer at Hanos

“So Ethnic Foods Europe is most definitely the place-to-be for anyone

looking at this market.”

Patrick Verhoeven - Category Manager Makro Cash & Carry Belgium

“It ’s a great opportunity for me and my colleagues; it’s wonderful that we

have such a prime event here in Europe.”

Sinechal - Category Manager Carrefour

We are always looking for new products and new suppliers. We are

striving for a dynamic range that matches the tastes of the customers. All

types of ethnic foods are on the increase this year.

The Ethnic Food Show is dedicatedto bring together the ethnic foodsuppliers and buyers communityunder one roof. It is clear that EthnicFoods Europe 2012 is really going tobe Europe’s biggest trade event onethnic food where buyers and leadingethnic suppliers will meet to do betterbusiness.

Ethnic Foods Europe delivers a lotof business benefits. Here the differentbusiness houses will have a platform todevelop new market opportunities,have a close look at the conferenceprogramme, learn from business leadersand identify the latest trends andenjoy a wide range of inspiringfeatures. Visitors and delegates willhear, learn and see about new productdevelopments, retail tradeprofessionalism, trends andinnovations with face-to-face meetings,networking and education.

Salient Features of the Show

• International exhibition withmore than 200 exhibiting companies

• Trends and Innovations• EFE Master Classes sponsored by

professional trade publications • EFE Industry Dinner for

exhibitors and their business relations(Evening of 27th March 2012)


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

TRAFS 2011

26-29 January 2012

(was postponed to these new dates)

Thailand Retail, Food & Hospitality Services

Hall 103, Bangkok International Trade & Exhibition

Center (BITEC)

www.thailandhoreca.com

Gulfood 2012

19-22 February 2012

Dubai International Convention & Exhibition

Centre, Dubai

www.gulfood.com

PIFBEX 2012 & Horeca 2012 Philippines

1-4 March 2012

Philippines International Convention Centre,

Manila

www.pifbex.com

Europain & Intersuc 2012

3-7 March 2012

Paris Nord Villepinte, Paris

www.europain.com

Aahar 2012

12-16 March 2012

Pragati Maidan, New Delhi

www.aaharinternationalfair.com

Alimentaria 2012

26-29 March 2012

Fira de Barcelona’s Gran Via Venue

Barcelona, Spain

www.alimentaria-bcn.com

Ethnic Foods Europe 2012

27-29 March 2012

Brussels Exhibitions and Conference Centre,

Brussels

www.ethnicfoodseurope.com

HOTELEX 2012

9-12 April 2012

Shanghai New International Exhibition Center,

Shanghai, China

www.hotelex.cn

FHA 2012

17-20 April 2012

Singapore Expo, Singapore

www.foodnhotelasia.com

NRA Show 2012

5-8 May 2012

Mccormick Place, Chicago, US

www.restaurant.org

SIAL China 2012

9-11 May 2012

Shanghai New International Exhibition Center

Shanghai, China

www.sialchina.com

Thaifex World of Food Asia 2012

23-27 May 2012

Impact Exhibition Center, Bangkok, Thailand

www.worldoffoodasia.com

Food&HotelAsia 2012The biennial International FHA (Food&HotelAsia) is all set to enter its 18th

edition in Singapore, from 17th to 20th April 2012. Much anticipated both

locally and internationally, FHA2012 brings to market a myriad of food and

hospitality products catering to the food services and hospitality industry

from around the world. Asia’s largest and

most comprehensive international trade

exhibition will encompass five specialised

events namely:

• FoodAsia

• HotelAsia

• Bakery&Pastry

• HospitalityStyleAsia

• HospitalityTechnology

The exhibition is spread across an area of

85,000 sq.m. The event is scheduled to take

place at Singapore Expo, at Halls 1-9, 1 Expo

Drive, Singapore. The show is expected to

attract participation of 2,600 exhibitors from over 60 countries and regions.

The show will also feature various conferences, providing trade professionals

with a great platform to share their knowledge. Numerous competitions, like

the FHA Culinary Challenge 2012, FHA Imperial Challenge 2012, Asia Barista

Championship 2012, will also add vibrancy to the exhibition.

6th Anuga FoodTecFrom 27th March-30th March, 2012, the 6thAnuga FoodTec, to be held in Cologne, Germanywill become one of the world’s most important

trade fairs for the food and drink industry in 2012. And,there will be a consequent and valuable marketplace for all

those who want to present their solutions and products to a globalaudience of trade visitors. With 1,17,000 sq.m of exhibition space,

it is no wonder that from manufacturing and packaging to distribution theAnuga FoodTec unites the entire process chain under one roof – acrosssectors. The Anuga FoodTec 2012 is organised by Koelnmesse GmbH and

by DLG e.V. (Deutsche Landwirtschafts-Gesellschaft).For exhibitors and visitors from all over the world, the Anuga FoodTec 2012

provides the best opportunity to present and experience the latest trends andexciting innovations, whether it is in processing, packaging or distribution. This yearthe Anuga Food Tec will provide the opportunity to participate in extraordinarysector events with top speakers. The German Agriculture Association (DLG -Deutsche Landwirtschafts-Gesellschaft), will honour model innovation projects inthe food and supply industry with its 8th ‘International FoodTec Award.’

Product segments will cater to process technology, packaging technology,automation, data processing, controlling and regulation technology, food safety andquality management, service accessories, environmental technology, biotechnology,refrigeration and air-conditioning technology, conveying, transport and storageinstallations, logistics, ingredients and auxiliary materials, components, assembliesand surface technology, accessories, service firms, and publishers.


N E W S S C A N

The World’s Oldest Tea AuctioneersCompletes 150 YearsKolkata-based J Thomas &Company Pvt. Ltd. the largest andoldest tea auctioneer in the world,completes 150 years. The tea-loving city first witnessed its teaauction on 27th December, 1861on 8, Mission Row (now NilhatHouse at 11, R N MukherjeeRoad). The most applauding factoris that it was the first tea auctionthat took place in India. Thecompany boasts of an impressive team of trained tea tasters.

Once, the Nilhat House was the residence of General Clavering, member ofthe council of Warren Hastings. The property was subsequently sold to RobertThomas, the founder of JT & Company, for a princely sum of 34,400 silvercoins. Nilhat House was rebuilt later in the 1960s with the foundation stonelaid in 1961 by the then Prime Minister Jawaharlal Nehru. The tea auctionroom has an antique ‘samovar’— a metal urn with a spigot at the base — used inRussia to boil water for tea. According to A. Dasgupta, the Senior GM of the JT& Company Pvt. Ltd. “The Russian custom of tea drinking was to nibble asugar cube as one sipped on the tea, in order to make it sweeter.”

Some excerpts of glossary of tea tasting:

Autumnal- A seasonal term applied to teas grown during this period.

Autumnal teas frequently produce a reddish leaf and liquors with varying

degrees of flavour and aroma.

Bakey - An unpleasant liquor taste, usually caused by too high

temperatures, and driving out of too much moisture during firing. Certain

bacteria have been known to cause bakiness.

Musty: Suspicion of mould.

Full: Liquor possessing strength and body.

Australian Max Beer Earns AccoladesAustralian MAX, a premium strong beer brewed at the Khoday Breweries inBangalore by International Breweries, has won the two titles of ‘World’s Best StrongLager’ and ‘Asia’s Best Strong Lager’ at the World Beer Awards. This is the highestaward ever won by a beer brand manufacturered from India. The beersare manufactured with IBL’s proprietory Staged Lagering Process (SLP)to create a smooth and well-rounded flavour.

International Breweries (IBL) is a Canadian owned brewerproducing and marketing high quality beers worldwide. IBL was thefirst international brewer to enter the Indian beer market in the late1990s and has helped to pioneer the improvement of beer quality &craft brewing over the past decade. IBL’s strong beer, Australian MAX,is an exceptionally smooth, refreshing beer that goes down easy butpacks a real punch with 7-8 percent alcohol by volume.

An elated Peter S. Harvey, the Executive Director, IBL said, “It is thehighest mark of recognition from the industry. There is a growingdemand for strong beers in India, particularly in the south. AustralianMax will be the premium offering for such clientèle. The brands havebeen positioned and priced at par with our competitors within thestrong beer segment.”


Reliance Industries to Step in QSR BusinessReliance Industries, a $50-billion-plus oil and gas giant, will establish its foothold inthe QSR (quick service restaurant) business next year, under its own brand. Nowalong with its budding retail business, RIL will showcase another façade of itsbusiness aura.

Rishi Negi, the COO of multiplex operator Fame India, will spearhead Reliance’sway-in to the QSR segment that is growing at least 25 percent a year and whereinternational brands such as McDonald’s and Domino’s have introduced theIndianised cuisines to take on popular local chains such as Jumbo King andSaravanaa Bhavan. Negi will develop the concept of QSR within 3-4 months.

Savour at Second SinThe food connoisseurs of the capital can savour at Second Sin, located at MGFMetropolitan Mall, Saket, New Delhi. With 195 covers, the Second Sin is comprised offour divisions namely, Lounge Bar, The Bistro, Grill & Pizzeria Terrace and KebabKhan Terrace.

The restaurant attracts 75-100footfalls during weekdays andweekends witness 200-250 footfalls.Kebab Khan Terrace has a couple ofMoorish tents which 12-15 peoplecan reserve for partying. In festiveseasons, the tents are sold at premiumrates. The alfresco Grill & PizzeriaTerrace is the place where foodaficionados can relish their pizza with gusto in winters. Grill & Pizzeria Terrace is onlyopened during winters. Here the clients can watch live preparation of pizzas on a clayoven, right in front of them.

According to Gurshan Yashpal, the Director of Restaurant Operations said, “The mainattraction in winters is Grill & Pizzeria Terrace, where clients can catch spectaclur bliss ofpizza preparation over the set up of clay oven. To grill pizzas we use mango wood, in aclay oven. Mango wood helps to maintain and retain the flavour of the pizza. Besides,the guests can order any of the four menus of four different sections in Second Sin. Thelounge has live piano sessions with crooners coming in and playing piano.”

Brooke Bond Broaches New Variants ofGreen TeaTo cater to the discerning taste budsof urbane Indians, Brooke Bond TajMahal has launched its green tea inthree stimulating flavours — HoneyLemon Green Tea, Earl Grey GreenTea, and Darjeeling Green Tea, which are all rich in anti-oxidants. Green teaconnoisseurs can find this range at high-end retail outlets and supermarkets. The teasare wrapped in tea bags of 10 and 25 packs, priced at Rs. 40 and Rs. 90 respectively.

The honey lemon version is a delicate and light refreshing green tea with a dash ofhoney and a juicy lemon flavour. The Taj Mahal Earl Grey Green Tea is aninvigorating green tea blend with the extract of the bergamot orange fruit, andDarjeeling Green Tea is a classic variant with long Darjeeling leaves and a delicatearoma that can overwhelm one’s senses.

Arun Srinivas, the Category Head-Beverages of HUL said, “We seek to constantlyengage our consumers with new and innovative products to cater to their changinglifestyles and needs. We at Brooke Bond Taj Mahal are expanding our product rangeto target the health and wellness market with the latest range of our offering — TajMahal Green Tea.”


N E W S S C A N

This leap year, the Kolkata diners’ will find myriad new diningdens across the city to savour in. Some of them include;

INDIAN Sarson: It will be a north Indian restaurant witha 100-seater capacity. The restaurant will be located at LakeTown’s Diamond Plaza, on the fourth floor. It is about to openin the month of June. According to Amitabh Rai of Sarson,“It’s a key location where the food aficionados have a hugedemand for such an upscale dine-in experience. He also addedthat, “Another 100-seater Sarson is expected at City CentreSalt Lake.”

XO: Under the supervision of Amitabh Rai, XO is going tobe the one-stop option for ‘upmarket Chinese cuisine’,situated just above the Sarson at City Centre, Salt Lake. TheChinese restaurant will also feature an open-air bar and livecounters.

Machaan: City’s food connoisseurs will experience ajungle-themed Indian cuisine restaurant from the kitchen ofSpeciality Group of Restaurants. The 100-seater property willbe opened at Howrah’s Avani Riverside Mall. This will be thesecond Machan in the city, which follows an exiting outlet atMani Square Mall on EM Bypass Road, at Kankurgachi.Mainland China has also reserved a 100-seater space atHowrah’s Avani Riverside Mall.

Koshe Kosha: Koshe Kosha will bring in ten oulets acrossthe city to indulge in. Some will crop up in a QSR format.

South Kolkata’s posh area, off Golpark will witness the firstKoshe Kosha outlet. “The outlets at Garia, Dum Dum,Tollygunge, New Town and Salt Lake will follow,” saidPradeep Paul of Koshe Kosha.

Zaffran and Kafe Bindaas!: Manisha Nath of Kafe Bindass!,will wheel this Mughlai restaurant at the Lake Road, in SouthKolkata. There will also be a Zaffran takeaway next to KafeBindass! in Kasba. With six outlets in the city already, the2012 target for Kafe Bindaas! is four-five more. The first twoto open will be at Kasba and Bondel Road in South Kolkata;both with 35-40 covers.

CAFE The Coffee Bean & Tea Leaf: After its flagshipCalcutta outlet at Forum, the cafe chain had plans to open “atleast two more outlets”, one on Theatre Road, Central Kolkataand the other in at the City Centre, Salt Lake, early this year.Both will comprise 50 covers.

Myriad Dine Dens to Knock Kolkata in 2012

Nilgiri Green Tea to Spreadits Aroma in IndiaIn the near future, avid Indian tea drinkers can sip in‘Avataa Nilgiri Long Ding Green Tea’ in India, as thistea will be soon available in the Indian markets.‘Avataa Nilgiri Long Ding Green Tea’ is well acceptedin the US and Europe. ‘Avataa’ means ‘fresh’ inSanskrit. ‘Long Ding’ refers to the celebrated ‘KaihuaLong Ding’ tea in China originating in Kaihua countyand Long Ding Lake.

This tea has won the prestigious certification ‘teawith superior characteristics’ at ‘North American HotTea Spring Championship 2011. Besides, it wasshowcased in ‘champion circle’ at Las Vegas World TeaExpo. According to G. Udayakumar, the Director ofBluegate Beverages, “We have now launched thispremium Nilgiri green tea in the domestic marketsafter its huge success and accolades in the US andEurope.”

Elated Udayakumar said, “The project has becomesuccessful because of installing a new production andpacking facility at an investment of Rs. 1.5 crore atBillimalai Estate, which is located 12 kilometres fromCoonoor, Ooty. Only the high-grown leaves from theBillimalai Estate, spread across 250 acres and situatedat 6,400 feet above sea level, are used to manufacturethis tea.”


N E W S S C A N

Nanotechnology in Maiya’s FoodNanotechnology is perhaps now the most talked aboutimplication in all phases of the food cycle ‘from farm to fork’.Maiya’s Beverages and Foods Pvt. Ltd has now adoptednanotechnology in preparing coffee and kharabhath—a semolina-based dish commonly referred to as upma. In the food andbeverage sector, nanotechnology is a novel idea that is fast rousingthe imagination of food entrepreneurs. The science of nanoparticles has been proved to offer several benefits like detection ofbacteria, enhancing flavours, extending shelf life, improvingnutrition, and making certain consistent quality.

Dr. P Sadananda Maiya, the Director of Maiya’s Beverages andFoods Pvt. Ltd, said, “Due to the nanotechnology application,coffee served at Maiya’s will remain creamy and refreshing sans thecream coagulation and the kharabhath will not develop lumps foralmost up to 10 hours.” He also added that “Nanotechnologyusually deals with structures sized between 1 and 100 nanometerin at least one dimension.” It offers bright possibilities in not justfood packaging but in retaining quality, flavour and improvingthe nutritive content.

Cono Sur Wines Open Bottlesin IndiaCono Sur, the Chile-based wine exporter, hasintroduced its wines in the Indian market. Cono Sur isalso one of the largest producers of Pinot Noir in theworld. Cono Sur Bicycle Chardonnay 2010, Cono SurBicycle Pinot Noir 2010, Cono Sur Reserva CabernetSauvignon 2010 and Tocornal Merlot 2010 are thewines which are being introduced in India. Thesewines are exclusively imported by Sula Selections —the import arm of Sula Vineyards.

According to Adolfo Hurtado, the CEO and ChiefWinemaker of Cono Sur, “We are elated about our coming to theIndian market; one that signifies immense potential and embodiesthe exciting opportunity to work with Sula, which is India’sleading wine producer and a top wine and spirits importer.”

Govt Set to Slash Import Dutyon European WinesNow, there is a big reason for the tipplers to bein high spirits. The government of India isenvisaging to reduce the import duty on winesand sprits to 50 percent from an astronomical150 percent. Now drinking French wines andScotch whiskies will become more attractivethan before. The reduction is expected to become effective fromFebruary 2012.

According to the officials, in sight of concerns from the localindustry, the government will lower import duty on high-endwines and Scotch whiskey, which does not have contendingproducts manufactured locally. “It is not going to affect the localindustry since we do not have the grapes to manufacture the samequality of wine as Chardonnay,” an official said.

Manchester United Café BarSeeking ExpansionManchester United Café Bar (Man Utd Café Bar), acasual all-day dining café, is planning for expansion byopening more outlets across the country. The brand has

presence inNew Delhi,Mumbaiand Goa,with fivecafes withinits ambit.MirahHospitalityis the masterfranchiseefor the

brand. The group also manages brands like Rajdhani,Mad Over Donuts and Falafel. The brand demands theminimum area of 3,500 sq. ft., with an investment ofRs. 2.5 crore

Anil Laroia, the AVP of Operations said, “We are opento franchising and looking for the right partners. We areplanning for expansion in the metro cities, and citieshaving a strong nightlife culture.”

Recipient of “Ambassador of the Italian food & drink 2005” award.

Your Creativity, Our Passion.

Corn & Baby Corn

Italian Condiments Wine Vinegar & Balsamic Olive oil

Pasta, Olive Oil, Tomato Products,Balsamic Vinegar & Couscous,

Italian Flours, Rice

Chinese Cooking Sauces,Chilli Sauces, Soya Sauce,

Seasome Oil

Mexican Foods Jalapenos, Harina, Cactus & Other Specialities Ingredients

Guchhi, Truffles, Porcini, Girolles,Golden Nameko, Black Trumpet, Chanter Lee,

Shitake, Cepes & White Jelly Funges

MUSHROOMS

Hot & Jalapeno Sauces

PommeryMustard & Vinegars

Innovationin Chocolate

Bar Syrups, Coffee Syrups,Smoothie Base, Sauces

Savoiadri, Amaretti & Puff Pastry

Specialities Italian Preserved Vegetables,Sauces, Place Packed Jars, Kalamata &

Linguerian Olives

Figaro Olives

Stuffed Exotic Vegetables & Fruits

A to Z in Italian Food

Ready-to-CookPastes & Sauces

Rodaa Ji CompanyExclusively Brought in India by :

Contact : Lalit Asrani

Industrial Area, Delhi-110033 (India)Ph. : 91-11-46988888, 91-98-100-16425

Fax : 91-11-27111906E-mail : [email protected]

GI-30, Main G.T. Karnal Road,


N E W S S C A N

Nestle to Set up Rs. 500-cr PlantThe Swiss food & beverage major, Nestle India Ltd., a subsidiaryof Nestle SA has plans to set up Rs. 500 crore Maggi Noodlesand confectionery-manufacturing plant in Gujarat next year.This will be the eighth plant by Nestle India. The food andbeverage giant currently has operations in milk and nutrition,foods, coffee and beverages, and confectionary. For its hardline business expansion policy Nestle India will have its ninthplant in Bihar.

According to Antonio Helio Waszyk, the Chairman andManaging Director of FICCI Food Processing Committee,“The company is reccing for 50-100 acres preferably aroundAhmedabad. He also added that, “We are in an advanced stageof grounding and would firm up the plans by mid-2012. Ifthings move accordingly, we would start manufacturing in2014-15.”

Nestlé India Unveils Inventive a+ milk

Nestlé India has launched its Nestlé a+Milk as the benchmarkof high quality milk. The company has also introduceda+Dahi. The company’s emphasis is to transform the ‘Cow toConsumer’ chain into distinct value for the consumer and adistinct competitive advantage for itself. According to NestléIndia, the quality of the new product is the result of a highstandard and good practices that are implemented by thecompany at every stage, encompassing milk production,collection, transportation and processing.

Testa Rossa Marks its Presencein HyderabadThe luxury caffe chain—Testa Rossa has marked its presence inIndia by getting its first sip in Hyderabad at Road No 3 BanjaraHills. Testa Rossa has 90outlets across eightcountries in Europe,besides its recentlylaunched outlets in Canadaand the US. With its motto‘If its Coffee its TestaRossa’ itbrings an unique Italianlifestyle caffe exuberatingultimate luxury, exceptionalquality products,impeccable service and elegant design. The café promises to offeran ultimate coffee experience combined with a picture perfectambience to relax and chill out. R.A.M Gourmet Pvt. Ltd. hasbeen appointed as the master franchisee for pan India operations.

At Testa Rossa, the Italian espresso varieties are producedusing the traditional triplex drum method, which involvesroasting Arabica highland coffee over an open flame. Testa Rossahas an extensive range of coffee to choose from which includesthe Espresso Macchiato — a layer of frothed milk on an incredibleespresso shot, White Mochaccino — where tantalising whitechocolate meets cappuccino, Caffe Caramello — caramel intraditional cappuccino. TRC will also launch Cremosito — a thickcreamy beverage in the flavours of hazelnut and cappuccino forthe first time in India. Testa Rossa also serves authentic Italianfood with a wide range of pasta and grills. The caffe also has aspecialty dish named Panini—an Italian sandwich made in theoriginal European style.

B Jagannath Rao, the Managing Director of R.A.M. GourmetPvt. Ltd. said, “We are bringing Testa Rossa to India with a clearobjective of creating awareness about high-end specialty Italiancoffee. We want to reach out to the urban and cosmopolitancoffee lover who is looking for a qualitative soul fillingexperience.”

The food and beverage major hasleveraged its expertise of over 140 yearsin milk to bring a+ to the consumersand encourages consumers to makeinformed choices when selecting milk.

KumaranNowuram, theGeneral Manager(dairy), NestléIndia, said, “ Wetend to believe thatboiling takes care ofdeficiencies in milkquality if any, but this is not completely true. In fact boilingtakes away some nutrients from the milk. That is where Nestlea+ Milk becomes the benchmark as it ensures consistent andhigh quality. He also added, “We track milk right from thefarms till it reaches the homes.”


N E W S S C A N

Britannia Roasts Out NewNutriChoice SnacksBritannia launched its latest health offering under theNutriChoice brand called NutriChoice Multigrain Thins &

NutriChoice Multigrain Roasty.NutriChoice provides a range of high-on-health products for people who areconcerned about health and want topursue healthier lifestyles.NutriChoice Multigrain Roasty is adelightful combination of roastedgrains and pulses, which have beenflavoured for the Indian palate.NutriChoice Multigrain Thins is ahealthy snack that can easilysubstitute your craving for a bag ofunhealthy and fried bag snacks.NutriChoice Multigrain Thins willinitially be available in three flavours

viz. Classic Indian Spice, Mediterranean Herb & Tomato, andLime & Mint.

Vinita Bali, the Managing Director of Britannia IndustriesLimited said, “NutriChoice targets adults in urban India whoare beginning to get conscious of the need to stay healthy.Along with this awareness and consciousness for health, comesa need for information and solutions for achieving health.”

Imbibe in NewTeacher’s PremiumScotch Whiskiesand RTD’sBeam Inc, the global vintner, haslaunched Teacher’s 25 Years Old BlendedScotch Whiskey and Teacher’s HighlandSingle Malt Whiskey worldwide from theArdmore Distillery. Teacher’s 25 YearOld—bright gold in colour—is a unusual and selective blendof the finest Scotch whisky, available in individuallynumbered and crafted in a ceramic decanter carriers to preserveexclusivity. Teacher’s Highland Single Malt Scotch Whiskey—

burnished gold in colour, which comesfrom the Ardmore Distillery in theHighlands of Scotland, established in1898. It is distilled, matured andbottled in Scotland.

Beam Inc. is the fourth largest spiritscompany in the world. Its launchedthese spirits in an event, in Mumbai.Harish Moolchandani, the CEO and

Managing Director of Beam India & ISC said, “Teacher’s 25Year Old and Teacher’s Single Malt are the premiumexpressions that will help us to come out of the fuddle in theIndian Scotch Whiskey market and to offer the optimumexperiences to whiskey aficionados.”

Scotch-based Ready-to-Drink CanTeacher’s, the premium Scotch whisky in India, has infusednew flavours of headiness by introducing for the first time everTeacher’s Scotch Premixed in a Can. Teacher’s Scotch-basedready to drink (RTD) beverages — Teacher’s & Cola andTeacher’s & Soda are available in 330ml cans; one of thepreferred formats priced at Rs.160 in Mumbai, allowing foreasy and convenientconsumption.

With 4.8 percent ABV(Alcohol by Volume) Teacher’sRTD has currently beenlaunched in Mumbai and willsoon be available across thecountry for the party hoppers.Teacher’s RTD is mainly targetedat beer and alternate RTDbeverage drinking consumers.

Speaking about Teacher’s new introduction, HarishMoolchandani, the CEO & Managing Director, Beam India& ISC said, “Teacher’s RTD got designed as a format whichbridges convenience, new occasions and excitement whilemaintaining the same quality and authenticity of a genuineScotch. Teacher’s ready-to-drink premixed beverage is theperfect party partner; it is the new way of celebratingachievements.”


N E W S S C A N

Indulge at Circa 1193 inDelhi’s WintersChilly winters at Circa 1193 will probably be feeling warmwith its wide array of winter Asian delicacies and dessertsmoothies on offer. Circa 1193 is a concept restaurant,reflective of an innovative ideology that blends the ritualistic

classical elements of theancient Asian culinary artand the modern-daydemand for an evolvedpalate. A diner at Circa1193 — a 50-coverrestaurant— can get

infused with exotic flavours suiting the discerning tastes ofthe contemporary global diner.

The cuisine at Circa 1193 is bound by various Asiangastronomic traditions, while not fitting into any one region inparticular and fused with elements from the global culinaryarena. The menu encompasses a wide gamut of cookery styles,ranging from the culinary traditions of modern China to theKorean Peninsula. The restaurant has an ample showcase offlavours from the East, South and Central Asia. BlackenedChicken, Chilli Caramel Basa are some of the delightful maincourse dishes and Coffee Pannacotta, Yuzu Mint Cheese Cake aresome of the scrumptious desserts to relish on at this innovativerestaurant.

Karl Winterhalter: A Life ThatInfluenced Many LifetimesKarl Winterhalter, the

Founder of

Winterhalter

Gastronom GmbH,

retired from life on 16

January 2012, after

spending 100

wonderful and fruitful

years on this planet.

He was a man of

great vision,

dedication and

decision. One of the

greatest

entrepreneural

figures of the post World War-II era, he transformed a

small family business venture into an internationally

successful company that today delivers state-of-the-art

warewashing technology around the world.

He founded Winterhalter Gastronom from scratch,

way back in 1947. In 1981 he was awarded the

Germany’s ‘Federal Cross of Merit’ for his

achievements. His lifelong motto was “Success is

always a team effort” and this philosophy still shapes

the company philosophy of Winterhalter Gastronom

GmbH to this day. Karl Winterhalter’s motto is best

reflected in relationship with his employees. He

regarded them as the company’s most important

foundation and made it a point of maintaining personal

contact with them. Even up until recently he continued

to come twice a week from his home in Wasserburg to

the company office in Meckenbeuren, Germany.

The first big sales triumph of Karl Winterhalter was

the ‘Backhexe,’ a portable electric oven, which he

exhibited at the IBO (International Trade Fair for

Consumer Goods) in Friedrichshafen. The first fully

electric dishwasher of Winterhalter Gastronom — the

legendary GS 60— came a decade later and demand for

the product exceeded his expectations many times

over.

He quickly decided to concentrate on producing

industrial dishwashers and selected Meckenbeuren as

the location for the new factory. Production capacity

was quickly reached and further factories followed in his

hometown of Endingen (Germany) and in Rüthi

(Switzerland). Success followed success and a legend

was born.

Karl Winterhalter is no more, but his enduring legacy

lives on through his company, which has a global

presence with 38 of its own sales offices and numerous

distribution partners in over 70 countries. Karl had

shown to the world what an ideal life should be; its

value should extend much beyond a lifetime.


N E W S S C A N

On 28th November 2011 the final of the Angostura / MoninCocktail Challenge was held in New Delhi. The Angostura /Monin Cocktail Challenge was held for the first time in India thisyear. The global finals of the 2012 Angostura® Global Cocktail

Challenge will beheld on CarnivalSunday, on 19th

February 2012, inPort of Spain,Trinidad. Theglobal finals of theMonin CocktailCup, 2011 washeld on 12

December 2011, on the Eiffel Tower, in Paris.CL Brands Worldwide, based out of Trinidad and Tobago, are

the brand owners of the Angostura range of Aromatic Bitters, Rums(Angostura Silver, Angostura 5 year old, Angostura 7 year old,Angostura 1919) and Scotches (Black Bottle, Scottish Leader andBunnahabhain Single Malt.) In India, CL Brands is represented bySaksham Impex, who handles the Bitters range (Aromatic andOrange Bitters) and Unicorn Beverages, who handles the Rum andScotch range.

A total of 27 entries were received from a mix of outlets, includingboth five-star hotels, and leading independent bars and restaurants,

from the NCR region, Chandigarh, Udaipur and even Nepal.All 27 participants took part in the first round, in which they

had to make two cocktails, one using Angostura Aromatic Bittersand the other using Monin syrups or purees. A two man technicaljury, comprising YangdupLama and Rohan Jelkie,adjudicated for the same.

Out of the 27 finalists, 8were chosen to take part inthe finals, held on the sameday. They were Dhanpalfrom Auma, Abhishek fromSmokehouse Room or Shroom, Mehrauli, Hemant Pathak from theBlue Bar, Taj Palace Hotel, Sahil Chauhan from the Polo Lounge,Hyatt Regency, VirendraThakur from the Park Hotel,GunjanThapa from Robben’sresto bar, Kathmandu, Yogesh fromthe The Oberoi, New Delhi and Mohit Saxena from Lap.

The competition was planned and executed by Tulleeho, aleading firm working in the area of beverage education and trainingin India. The eight finalists needed to make three cocktails in 10minutes. Two cocktails were needed to be made using AngosturaBitters, out of which one had to use one of the Angostura range ofrums, and the other using any other CL Brands product. The thirdcocktail was to be made using Monin syrups or purees and anyalcoholic beverage as the base.

Angostura / Monin Cocktail Challenge

Dabon International PVT LTD.New-Delhi - 011-4723 4435 - [email protected] - 022-2830 1214 - [email protected]

Bangalore - 080-4160 2213 - [email protected]


Kolkata Pub Tipplers to Pay More for BoozeCome March, a peg of alcoholic beveragewould burn a hole in the pockets of alcoholicbeverage drinkers in Kolkata. Their priceswill be hiked atleast by 10 percent.Restaurants in the City of Joy will apply thehike a year after liquor prices went up tocounterbalance some of the losses they hadabsorbed.

According to Parag Mitra, the GeneralSecretary of the West Bengal Foreign Liquor Manufacturers’, Wholesalers’ andBonders’ Association, the prices of premium liquor brands had increaseddramatically by almost 50 percent, while that of the low and medium-range onessaw a 30 percent hike.

Besides, according to SK Khullar, the Executive Council Member of theFederation of Hotel and Restaurant Owners’ Association, since the restaurants hadample old stocks last year on an average, the hike didn’t go beyond a reasonable 5percent. But it is time for revisioning the liquor prices at the hike rate of 10-15percent. He also added that the 4 percent rise in sales tax had been implemented in2011, which had made the current cost revision foreseeable.

Mother Diary Lifts up ‘Star News BrandExcellence Award’Mother Dairy was conferred with the ‘Star News Brand Excellence Award in theFMCG space’at the World Brand Congress. Having created an admirable brandrecall owing to the superior quality of innovative products, Mother Dairy has beenbestowed with this honour in the FMCG space for food & beverages. Dr. SaugataMitra, the Chief People Officer of Mother Dairy received the award at theceremony organised in Mumbai.

Elated on the occasion Dr. Mitra said, “It is a glowing moment for everyone atMother Dairy. Our success is dependent on the acceptability of our offeringsamongst the consumers. This is an inspiring honour which will encourage us toensure transparency, unquestionable commitment to quality and single-mindedfocus on excellence. We are happy that we are being recognised and bestowed withsuch prestigious awards.”

New Portuguese Palate at Nando’sNando’s Chandigarh, the South Africanchain of restaurants, has introduced anew Portugese dish to its menu,Cataplana Algarve. Cataplana is the namefor the non-vegetarian cuisine as well asthe utensil in which it is served.Cataplana Algarve is a medley of flame-grilled Peri-Peri chicken thighs, tossedwith spicy rice, grilled peppers, chickpeasand a dash of parsley. One can enjoy Cataplana Algarve, along with refreshingdesigner drink, Rosa Fresca.

Cataplana Algarve is also similar to Indian biryani and is served with assortedingredients inside a copper dish that enables the ingredients to mesh togetherand this gives a great herbal tinge and full flavour to the cuisine. The servingvessel is a broad domed dish like two woks placed together, and is traditionallymade of copper. It is of Moorish design and was introduced to southern Portugalduring their occupation. Algarve is a province in Portugal after which this rich,aromatic dish is named.


N E W S S C A N

Tourism Victoria to Host theMelbourne Food and WineFestivalTourism Victoria is to host the Melbourne Food and Wine Festival.‘The Melbourne Food and Wine Festival’s World’s Longest Lunch’is the first of its kind event in India, comprising a single lunch table;showcasing exquisitely presented Victorian produce throughspecially created dishes and wines to 500 VIP attendees acrossIndia. To build up to the ‘Melbourne Food & Wine Festival’sWorld’s Longest Lunch’ event, Tourism Victoria and Grand HyattMumbai will be hosting a three day Melbourne Food and WineFestival from 22nd to 24th February at Grand Hyatt Mumbai. Thefestival will showcase numerous dishes and wines from Melbourneover a three day period, at GrandHyatt Mumbai’s Italianrestaurant, Celini.

This initiative will set Asia’srecord of the longest lunch tableand will be featured in the LimcaBook of Records. The event is totake place outdoors of GrandHyatt Mumbai and it is the first time two renowned Chefs willcome together to prepare gourmet cuisine for such a large audience.

The menu for the ‘The Melbourne Food and Wine Festival’sWorld’s Longest Lunch’ has been designed by Adam D’Sylva, inconjunction with Jean Christophe Fieschi, the Executive Chef,Grand Hyatt Mumbai. Adam is the Executive Chef and Co-ownerof Coda; a modern eatery that serves unique cuisines combiningmodern European, Thai and Vietnamese influences, and is also thecelebrity Chef of MasterChef Australia. Chef Jean ChristopheFieschi has a tenure of over 23 years with Hyatt and previouslyworked with Hyatt Regency Hong Kong, Hyatt Regency Dubaiand Galleria, Hyatt Regency Osaka, Japan, and Grand Hyatt Taipei,Taiwan.

Red Mango Arrives in IndiaRed Mango, the USA’s premium frozen yogurt and smoothie brandbrings in 100 percent natural, non-fat & low fat and gluten-freefrozen yogurts fortified with pro-biotic to the palates of India, byopening its flagship outlet at the Ambience Mall in Vasant Kunj,New Delhi. On an extensive international expansion plan, RedMango starts its Indian operations with its first flagship store at theAmbience Mall, which is spread across an area of 1300 sq. ft.

Red Mango is now looking to establishits presence in the Indian sub-continentwith its offerings of frozen yogurts, usingthe world’s best & natural probiotic‘Ganeden BC30’ from the US.

Red Mango yogurts, available at 89paisa/gm are made of premium flavourssuch as Madagascar Vanilla, where theingredients are imported from Madagascar— the finest producer of vanilla in the

world. Along with that strawberries imported from Sonoma inCalifornia, blueberries from Europe along with the most premiumchocolate servings using Ghirardelli are the hallmarks of Red Mangoyogurts. Bringing to India yogurts in delicious flavours like‘Original’, Cinnamon’, ‘Madagascar Vanilla’, ‘Blueberry’, ‘SonomaStrawberry’ and ‘Ghirardelli Chocolate’, Red Mango also offersother healthy options like ‘Power Smoothies’, ‘Probiotic Parfaits’,‘Gourmet Waffle’ and more.

Rahul Kumar, the CEO and the Principal Owner, Red MangoIndia, who holds the rights of franchise of Red Mango as a divisionof Maez One Retail & Food Pvt Ltd. said, “We wish to bring toIndia a healthy eating option and with Red Mango’s pro-bioticFroyo we seek to introduce to the health conscious consumers of thecountry the brilliant taste of froyos and smoothies in their preferredflavours.” He also added, that “We plan to open an array of similaroutlets in cities like Mumbai, Bangalore and Chandigarh in the nearfuture, with a target of opening 12 to 15 outlets by 2012 and 100outlets in the next five years across the country.”

Vikas MittalMcCain Foods India Pvt. Ltd, the Indian subsidiary of McCain

Foods Canada, has announced the appointment of Vikas

Mittal as the Managing Director of

India & Subcontinent region. In this

capacity, Mittal will be playing a

key role in shaping the long-term

growth strategies for the company,

besides building the McCain brand

in India.

An alumnus of IIM Lucknow and

Delhi College of Engineering, Mittal

has over 20 years of experience of

working across most competitive

FMCG categories. Previously, Mittal was working with Dabur

India Pvt. Ltd. where he served as the Executive Vice-

President (Marketing) for Dabur’s Personal and Home Care

Division, and subsequently he moved as the Head of

Innovations, Dabur India Pvt. Ltd.

Vinayak B VetekarVinayak B Vetekar has joined ADF Foods as the National

Sales Manager. In this role, he will be in charge of sales,

marketing and distribution activities of the company. Prior to

joining ADF Foods, Vinayak was

associated with Parle Agro as the

Business Head. Vetekar is a post-

graduate in Marketing Management

from Welingkar Institute of

Management.

During his 19 years of experience

in dealer/ network management,

strategy/ and profit accountability,

Vetekar has worked with Lakme

Lever, Kellogs India, and Cargill

India. His expertise lies in

beverages, OTC products,

cosmetics, breakfast cereals, biscuits, edible oil and mobile

phones.

App o i n tm e n t s


R E P O R T

With the enforcement of theprovisions of Food Safetyand Standards Act-2006

and its Rules & Regulations byFSSAI (Food Safety and StandardsAuthority of India), food safety isassuming to gain immensesignificance in order to protect thehealth of the population and also forthe export of fresh and processedfoods. The Rules and Regulationsunder FSS Act have already beenenforced from 5th August 2011. Toshed a deep light on food safetymeasures, ‘All India Food SafetySummit’ organised by All India FoodProcessors’ Association (AIFPA)pitched an awareness andunderstanding drive for all thepersonnel involved in the foodbusiness.

The Government officials at theAll India Food Safety Summitpointed out that beside the big foodbusiness players, every small roadsidefood vendors like bhelpuri walas orbada pav walas should have licenseand registration number. Thegovernment will appoint ‘food safetyofficers’ at every district forinspecting and supervising all thefood vendors and big fat foodbusinesses.

The thrusting power of the newact is to promote self-compliance bythe food processors by properlyfollowing Good Hygienic Practices(GHP), Good ManufacturingPractices (GMP) and adopting theHazard Analysis & Critical ControlPoints (HACCP) certification underFood Safety and Managementsystems in order to ensure highestquality and safety of the foodproducts manufactured and sold in

the country as well as exported. TheRegulations will deal with licensing/Registration, labelling and FoodProducts Standards & FoodAdditives etc. and the prescribedstandards for various food products.

Licensing and Registrationof Food BusinessSection 97(3) of the FSS Actstipulates “Notwithstanding therepeal of the aforesaid enactment andorders, the licenses issued under anysuch enactment or order, which are inforce on the date of commencementof this Act, shall continue to be inforce till the date of their expiry forall purposes, as if they had beenissued under the provisions of thisAct or the rules or regulations made

there under”.In the spirit of the above Section

97(3), the existing licenses should beconsidered as valid under FSSRegulations till their expiry. Now, theRegulation 2.1.2(1) of the FoodSafety and Standards (Licensing andRegistration of Food Businesses)Regulations, 2011 which stipulates“all food establishments to get theirexisting license converted into thelicense under these Regulations bymaking an application to theLicensing Authority within one yearof notification of these Regulations”read with Section 97(3) of FSS Act-2006 is contradictory to each otherand is required to be amended in linewith Section 97(3) of FSS Act suchthat the holders of the existing

‘All India Food Safety Summit’

Generates Awareness on

Food Safety Measures

Some excerpts of recommendations which are

given to state and central governments by AIFPA:

• Nil goods and service tax (GST)- GST should be implied on food processing

otherwise all food products price would go up substantially which will lad to

unnecessary food inflation.

• The farmers should be given the freedom to sell directly to food processing

companies/aggregators/processors in addition to selling through Government

or private mandis.

• Government’s support is required for the uniform classification of all

‘processed fruits and vegetables’ across centre and state on the cenvat

structure. It is also required to keep F&V processing industry under a special

GST rate of 0% in the line with cenvat structure.

• There is an urgent need to include processed food products in the mid day

meal scheme. In the present scheme high wastage and pilferage happen mostly

because rice and wheat are sold in open market and the end benefits are not

reaching kids. In case of processed foods this nuisance can be avoided and the

kids will be able to get nutritious wholesome food specially and hygienically

designed for them.

• Promotion of cold chain industry on PPP (purchasing power parity) basis

as it is essential to ensure seamless integration of agri and food value chain.

• To allow corporate farming.


R E P O R T

licenses should not be required to apply and to converttheir existing license under new Regulation.

In a clarification given by FSSAI, There is nocontradiction in Section 97(3) and Regulation 2.1.2(1).In fact, regulations are extension of the provisions of theAct which enables FSSAI to allot new 14 digit licensenumber to existing licence holder. So it is neither renewalnor new license but simply a migration to new system towith new number as different procedure for numberingwere being followed under A/FPO/MMPO/MFPO etc.To facilitate migration and in consonance with the Act,these migrating existing units/FBO’s will not pay the feefor the period till their existing license is valid.

Mandatory requirement of certificationfrom accredited agencies for units underCentral LicensingWith reference to the requirement mentioned inAnnexure 2, Sr. No (2) under “Documents to be includedfor renewal or transfer of license given under existing lawsprior to these Regulations” that ‘for units under CentralLicensing it has to be a certificate from accreditedagencies’, it will take considerable time to establishsufficient numbers of accredited agencies all over thecountry to be able to handle the large numbers of unitswidely spread through out the country for theircertification. Therefore, According to the Government,that the mandatory requirement of certification for unitsunder Central Licensing can stay relaxed for a certainperiod, for one-two years, to enable the industry to gear-up for the certification requirements and also to enable thedevelopment of sufficient numbers of accredited agenciesand for establishing their norms of working, charges.

According to FSSAI, One year time has been given fortransfer of licence so that FBOs can organize necessarychanges and get certificate. Since provision of the Act hasbeen operationalised from 05th August 2011, all units areto conform to the provisions detailed in the act, rules, andregulations.

In the summit, Piruz Khambatta, the president ofAIFPA and Chairman of Rasna mentioned, “thedevelopment of the food processing industry is of primeimportance for food security, controlling food inflation,and for the prosperity in rural areas.” At the same time healso pointed out that, the Central and state governmentbodies should work closely with industry to ensure thishappens as the industry could do for rural India what IThas done for urban India.”

AIFPA’s President Khambatta believes that, “the foodsafety and security could transform into worlds foodfactory by welcoming FDI in multi-brand retail.” He alsoarticulated about the Government’s inclination to reservea fixed percentage of goods for purchase by multi brandretail from the India SME’s. Beside this, he also felt that ina similar manner the retail major should be required tobuy a fixed percentage of Indian produce to exportoutside India through the global chain because the realadvantage of India allowing FDI in multi brand retailwith 51% foreign ownership can be gained only if Indianproducts are exported.” ■


R E P O R T

The seed of inception for the United Group ofRestaurants started with United Coffee House, whichis a 70-year-old flagship restaurant of the group in the

capital. The illustrious journey of the United Coffee House beganin the year 1942 when Delhi was again reinventing its soul anddeveloping its modern character, facilitated by the craftsmanshipof the renowned town planner Sir Edwin Lutyens.

Since then the 70-year-old legacy of a restaurant has become apermanent feature of the topography of Connaught Place.Hansraj Kalra, the founder of the United Group of Restaurants,set up the United Coffee House.

Soon the United Coffee House emerged as an interactivecoffee house, which created its niche clientele from thecosmopolitan gentry, ranging from politicians, bureaucrats,businessmen and artists. They came from different walks of life,but perhaps one of their common interests was to spend qualitytime in an environment which afforded the liberty and leisure tobe their true elegant selves, spruced with cups of aromatic coffeeand a distinctive culinary experience. The tradition stillcontinues…

United Coffee House can be construed as a witness to thechanging food culture of Delhi for more than seven decades now.No wonder, the food connoisseurs of the capital designate it as aninstitution and a prominent address for indulging in gastronomicpleasures.

United Coffee House started as a coffee house, but laterredefined itself into a multi-cuisine restaurant. UCH has ahandsome list of signature dishes which are on its menu card fromthree to four decades. Today, this 175-seater restaurant specialisesin regional Indian, continental and oriental specialties, which aremastered over years of dedication and experience by its promotersand team members.

Interspersed with oriental, colonial and old world décor, theVictorian setting of this landmark eatery is still the chosen

destination for many in the twenty-first century Delhi. Themenu of this classy restaurant has its signature recipes sincedecades and its time-tested unique in-house creations are stillsavoured by many of its discerning guests. In fact, many lookout for them. As the name suggests, the United Coffee Househas a special coffee menu with its in-house coffee blenders,thereby making coffee drinking time for its guests a unique andmemorable experience.

Akassh Kalra, the proprietor of the United Coffee House,walked down the memory lane to describe the old-world charmof the United Coffee House. “In the initial days, the interiorssimulated our Parliament structure with tall fans, small coffeetables with wooden chair. It was way different from the interiorsthe guests see now, where woods play a predominant role.”

Starting with tea, coffee and snacks, UCH began its journeyinto the world of cuisines with Indian foods. They were followedby Chinese and continental delicacies. “It is perhaps the onlyrestaurant in the capital which is functional from 9 in themorning till midnight. From morning 9 to 12 noon, we have awide range of breakfast items. Another USP of our restaurant isthat we provide 315 items, from 12 noon to midnight, on allseven days of the week. And guests will not be dejected by theunavailability of their favourite items, for all the 315 items areavailable everyday,” elaborated an elated Kalra.

The management of the United Coffee House howeverdoesn’t believe in resting on its laurels. The amendments inbusiness policies pertaining to the United Coffee House fromtime to time have contributed to the increase in clientele of theUnited Coffee House. In the year 2009, there were 450 walk-inson an average day, but 2011 has witnessed 650 walk-ins a day,on an average.

Kalra also informed that the United Coffee House happens tobe a wine-friendly venue. “We have a superior selection of wines,single malts and many other heady spirits in our restaurant. Wecan offer 15-17 different types of wines by glass. It is because, Ibelieve in promoting the culture of wine by glass,” asserted Kalra.

Get United for Rendezvous at UCHBy Tapapriya Lahiri


Hammer Food & Beverage Business Review Dec-Jan ’1238

C O V E R S T O R Y

38

The Indian food & beverage industry is going through a transition, which is reflected in several trends. One theone hand, as a result of rising health awareness in the society and pockets of increased disposable incomes,the demand for health foods and healthy eating is on the rise, which has resulted in the introduction of a rangeof healthy products in the dairy and snacks segment, and also in healthy dessert options. On the other hand,the fast food business in India has also significantly grown over the years, propelled by the changing socio-economic scenario in the country in this globalised age.Lifestyle changes have also resulted in our desserts moving in the designer and customised ways, and thedemand for high-end chocolates is also increasing in India, as is the emergence of many talented chocolatiers.The wine industry is also maturing which may result in not only much higher average consumption of wines inthe country, in the near future, but also in spreading the roots of the wine culture beyond the elites of themetros.

The eating out culture has gained momentum in urban India over the last decade, and the exposure toglobal food & beverage trends through travel and television, coupled with high spending power among asection of the society has resulted in gaining of the popularity of authentic versions of exotic cuisines likeJapanese, Mexican, Italian, Thai, etc. No wonder restaurants with such culinary focus are mushroomingacross the Indian metropolitan landscape. Here Swarnendu Biswas explores some of these above-mentionedprevailing trends in the following passages, which does have the potential to give a new character to theIndian food & beverages industry in the times to come.

The Emerging Trends


C O V E R S T O R Y

Dr. Anjali Mukerjee

Presently, two major contrarytrends are spearheading throughthe Indian food & beverage

industry. On the one hand, the changein socio-economic condition of India hasresulted in significant increase in thedemand for fast foods in the country.The rise in the number of nuclearfamilies with both the couples workinglong hours, along with the rise indisposable incomes have led to theemergence of the demand for fast foodsin the urban Indian society.

So it comes as no surprise that arecent research report by RNCOS titled‘Indian Fast Food Market Analysis,’ hasstated that the Indian fast food industryis anticipated to grow at a CAGR ofaround 34 percent during 2011-2014.Presently, the Indian fast food industryis exhibiting a 30-35 percent growthper annum. Buoyed by the growingdemand for fast foods in India, manyrenowned multinational fast food chainshave over the years established theirpresence in the country.

Fast Foods Gaining MarketIn the Indian context, this taste for fastfoods like burgers and pizzas is not onlyspreading through metropolitan India.There is an impressive potential ofgrowth of the fast food industry in theuntapped tier-II and tier-III cities ofIndia, because of which, according toRNCOS, major fast food retailers havealready started introducing variousmarketing strategies towards

various health programs, for more than adecade now. Various health programs atHealth Total offer nutritionalmanagement of problems along withlifestyle behaviour modification so thatpeople can take care of their health in away that is easily incorporated into theirregular lifestyle.

In today’s urban India, lifestylediseases have become quitecommonplace. India has earned thedubious distinction of being thediabetes capital of the world andaccording to the predictions of WHO,diabetes and cardiovascular diseases willmake the Indian.economy lose a hugeamount of Rs.100,000 crore every year,by 2015.

According to Union Health Minister,Ghulam Nabi Azad, “India has anestimated number of 5.1 crore diabeticswhich makes our country having theworld’s second largest diabeticpopulation after China.” In fact, one ineight Indian adults is either afflictedwith diabetes or is at the high risk ofhaving diabetes, and according toWHO, the cardio-vascular diseases willbe the largest death and disabilitycausing diseases in India by 2020.

Therefore we can say that besidesgrowing health consciousness, people inurban India are now being induced byan increasing need to eat and drinkhealthy for keeping the looming threatof lifestyle diseases at bay, which havethe potential of cropping up as a resultof their tension filled and/or sedentarylifestyle or also because of their eatinghistory.

Then there is the beauty and glamourfactor behind the growth of healthyfood products in urban India. “Peoplenow make a conscious effort to lookgood and they are aware that 75 percent

popularising their respective brands inthese cities.

Domino’s envisaged to open 60-65outlets in India every year, during 2010-12, while Yum Brands Inc. which hasbrands like KFC, Pizza Hut and TacoBell under its ambit, has eyed hugeexpansion in India, with plans to have1000 fast food outlets by 2015. Themultinational company also plans itsIndian operations to touch a turnover ofRs.4600 crore by 2015. The companywill also invest a whooping amount ofRs.460 crore in India from 2011 to2015. One of the fast foodconglomerate’s famous brands, KFC hasgrown by an astonishing 70 percent interms of sales, in India, during the lastone year.

Generally the fast foods do have highfat and calorie content and thus are notthat good for health, particularly for thepopulation with a sedentary and busylifestyle, with very little time forexcersing. But this is not the completestory by any means.

Towards Healthy Eating OptionsOn the other hand, we are witnessingsignificant numbers of globally awareIndians becoming increasingly healthconscious, and thus they are voting foran impressive number of healthy choicesin their dietary plans. The inclinationtowards healthy foods can perhaps belargely attributed to the rising healthawareness in the Indian society at large;not only due to overseas travels, but alsodue to television.

Besides the awareness factor, the needfactor has also propelled the demand forhealthy foods & beverages in India,particularly among the upper and uppermiddle class segment of the educatedIndian population living in the metros.“It is a known fact that two thirds of alldeaths are directly affected by improperdiet and poor lifestyle. The nation’s mostcommon killers—heart disease anddiabetes are related to what you put intoyour mouth and your lifestyle,”informed the nationally renownednutritionist Dr. Anjali Mukerjee, theFounder and Co-Chairperson ofMumbai-based Health Total.

Here it deserves a mention thatHealth Total is an eminent name in theIndian nutrition and wellness industry,and has been rendering its services topeople from all walks of life though


C O V E R S T O R Y

of how they look is determined by whatthey eat. Thus healthy eating hasbecome a major concern with manypeople. They want to eat low caloriefood, which is also tasty,” elaboratedAnjali. Even Nita Mehta, the culinaryguru of our times and the renownedauthor of myriad best-selling books oncookery asserted that “Looks are nowimportant for all age groups of peopleand now they also understand thatgood, healthy food makes your bodybeautiful, be it your skin or hair.”

As a consequence of theconsciousness, need and beauty factors,which are supplemented by growth indisposable incomes, we are nowwitnessing a profusion of healthy foodsand beverages in the sleek super marketshelves of Indian cities. Nowadays manyIndians are going for whole wheat ormulti-grain breads, grilled instead offried foods, and are reducing the intakeof cheese and other fatty stuff in theirbreakfast tables.

Sensing this growing demand foreating healthy and eating quality, manyforeign brands have invaded the Indianfood & beverage industry in the recentyears. In fact, the invasion of foreignbrands in the Indian market space, andincrease in disposable incomes amongIndian middle class and upper middleclass over the last decade are probablythe only common factors behind thesetwo contrary currents of demands

pervading through the Indian food &beverage industry; that is the demandfor fast foods on the one hand, and thedemand for healthy eating anddrinking on the other hand.

Nowadays, in many urban Indianhouseholds, especially if they arerelatively well-off households withsome degree of global awareness,breakfast has made a smooth transitionfrom aloo paranthas or puri sabzi tocornflakes, whole grain breads, fruitjuices and other assorted health drinks,and fresh dairy products. There is agrowing tendency in many upwardlymobile urban Indian householdstowards consumption of products withoats and wheat flakes, which happen tobe excellent sources of fibre and arevery good for the functioning of theintestinal tract. Besides they arespruced with cholesterol loweringproperties.

However, we must remember thatthe concept of healthy food and drinksis not new. For example, the fruits andmilk have time-tested legacy as healthyfood and drinking options, and wereand still are regarded as especiallyessential for growing children. Buthealthy foods and beverages were not asfashionable and as integral to thelifestyle of upwardly mobile urbanIndia as they are nowadays, and northey had such an all pervasive impacton the dietary patterns of growingnumbers of urban Indian households.These days, the healthy foods andbeverages have made their presence feltin many of our lives and lifestyles inthe form of breakfast, lunch, eveningsnacks, dinner and eating out options.

Baked to HealthUrban India’s growing interest towardshealthy eating can also be reflected intheir evolved choices of bakeryproducts. The rising popularity ofmulti-grain breads, whole grain breadsand sugar free desserts in India endorsesthis trend. In fact, this shift inpreference towards healthy bakeryproducts 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/yogurt are increasingly substituting fullfat cream. Instead of whipped creamblobs for garnish, fruits are increasingly

making a wonderful, healthy garnishfor desserts,” asserted Nita.

Healthy snacks have also startedgaining currency. Britannia’sNutriChoice Diabetic Friendly RagiCookies and NutriChoice DiabeticFriendly Oat Cookies are somepertinent examples of new-age healthysnacks which are very helpful for thediabetics. They are tasty, crunchy andconvenient options for those mid-daymeal pangs, and they are scientificallycreated to suit the special lifestyle andnutrition needs of diabetics to manageextreme swings in blood sugar levels.

Britannia has perfectly married tasteand health through its NutriChoice 5Grain biscuits too. “NutriChoice 5Grain biscuits are an excellent choice toassuage the hunger for in betweenmeals,” affirmed Vinita Bali, ManagingDirector, Britannia Industries Limited.Britannia NutriChoice 5 Grain biscuitsare made from five carefully chosenhealthy cereals. They are comprised ofoats that help reduce bad cholesterol;corn, which promotes cardiac health;ragi, which is a good source of bothcalcium as well as fibre; rice, which islow in fat; and wheat that is a source ofwholesome energy.

Britannia’s NutriChoice DiabeticFriendly Ragi Cookies and NutriChoiceDiabetic Friendly Oat Cookies containa unique combination of soluble andinsoluble fibres that are reported todelay glucose absorption, therebypreventing extreme swings in bloodsugar levels. Ragi, besides comprising ofcomplex carbohydrates, which help inthe slow release of glucose into theblood stream, is also known to be a rich

Vinita Bali


C O V E R S T O R Y

source of calcium. Oat soluble fibrehelps control blood cholesterol bybinding some of the cholesterol in thedigestive tract and helps to give you afeeling of being full for longer periodsof time.

And of course, it doesn’t deserve amention that NutriChoice DiabeticFriendly Essentials cookies contain noadded sugar, and are devoid ofcholesterol. Trans fats tend to raise therisk of cardio-vascular diseases andhence Britannia’s NutriChoice DiabeticFriendly Essentials cookies contain zeropercent trans fats and at least 25percent reduced fat as compared toyour average cookies in the Indianmarket. “The target consumers of ourNutriChoice brand are adults in urbanIndia, who have now started to getconscious about the need to have ahealthy life and lifestyle,” explainedVinita. Britannia Industries has alsomade significant investments inenriching its products with relevantvitamins, minerals, etc. “Over 50percent of our bakery portfolio hasbeen fortified – the leading brandsbeing Tiger, Milk Bikis, Marie Gold,Britannia Breads, etc.,” elaborated thepower lady.

Recently, Britannia Industries hascome up with two more NutriChoiceofferings—NutriChoice MultigrainThins and NutriChoice MultigrainRoasty. Both the products are loadedwith health and taste. “We haverecognised and spotted the opportunityto provide healthy munching choices,without involving compromise on thedelight and enjoyment factors,”affirmed the corporate Czarina.

Way back in 1997, recognising thatthere were very few avenues topurchase wholesome and low-caloriefood, Anjali Mukerjee’s Health Totalhad branched out into manufacturingof health food snacks. “Wemanufactured high-fibre snacksincluding millet biscuits, whole wheatcheese biscuits, wheat bran biscuits,and protein rich soya bean biscuits.These were great tasting and lowcaloried and were the perfect ways tosatisfy the craving for food without thefear of putting any weight on.Recently, though we have stoppedmanufacturing these snacks, werecommend similar snacksmanufactured by other companies,”

informed Anjali—the wellness diva ofour times.

Trendy DairyFresh dairy products, which haveexcellent health characteristics, havealso shown increase in popularity inIndia over the years. Nowadays, we cansee a wide variety of fresh dairyproducts boasting of low fat content,adorning the supermarket shelves withincreasing regularity. Here it deserves amention that nowadays many bigplayers in the Indian dairy business arerepositioning yogurt and facilitating tograduate it from a mere mealaccompaniment to a stand-alonebreakfast option or as a healthydessert.

One of the branches of healthydairy is the frozen dessert segment. Inthe very recent past, the GujaratCooperative Milk Marketing

Federation (GCMMF), the bodybehind the nationally renowned Amul,has introduced a frozen yogurt namedAmul Flaavyo According to Amul, theproduct contains live probioticbacteria which facilitates digestion andimproves immunity. The product ismade from natural ingredients and isfortified with essential vitamins.Presently, the product comes inmango, strawberry, pineapple, vanilla,and misti doi flavours.

However, this innovative productfrom Amul has come not a day sooneras a string of frozen yogurt chains areentering the country, which would

eventually make our desserts healthier.The US-based frozen yogurt brandRed Mango has made a foray into theIndian market in January, followingthe entry of the Canadian yogurtchain Kiwi Kiss, which had emergedin the Indian market last year.Moreover, Singapore-based yogurtbrand Berrylite is envisaging to openits outlets in India, in the near future.

Functional and OrganicWe are now also seeing the growingemergence of a comparatively newgenre of health foods, which aretermed as functional foods. Functionalfood is a food item where a newingredient or some new ingredients ormore of the existing ingredient is/areadded and the modified product has anew function or role in the body.Normally, functional foods pertain tohealth-promotion or diseaseprevention. Functional foods whichare already available in the Indianmarket include those involvingremoval of an allergic protein (forexample gluten free atta), thosecontaining live bacteria such as Yakulthealth drink or those containing somehealth nutrients such as energy bars,juices and soy based products.

“Opportunities in the functionalfood sector in the developingcountries like India are immense.These natural ingredients offer newflavours, as well as real health benefits.These supplements play a pivotal rolein the prevention and management ofdiseases, and their growing marketdoes provide a great business potentialfor those in the health industry,”opined Anjali, who is regarded as oneof the greatest minds in India’s healthand nutrition industry. She can becredited with re-teaching the moderntwenty-first century India its ancientand long forgotten knowledge that‘food has the power to heal.’

The popularity of organic foods isalso on the rise, and super healthfoods like spirulina and wheatgrassjuice are becoming vogue among thehigher echelons of the Indian societyin the metros, whose numbers are nolonger that insignificant. Though onlya few in India could afford high-endhealth foods or organic foods on aregular basis, the perceptible shifttowards healthy eating is evident

Nita Mehta

19/250, Malviya Nagar, (Shivalik Road), New Delhi - 110017 Tel : 26682828, Fax : 46054914

E-mail: [email protected] Factory : Kundli Industrial Area, Phase IV. Haryana

Mob.: 9312238648, 9810071838

LOTUS HOTELWARES

H O T E L W A R E S

Creating Style Out of Steel ...

for Hospitality

Manufacturers & Importers of :

Chaffing Dishes • Cutlery • Tableware

• Holloware • Barware • Hotelware • Kitchentools

Manufacturers & Importers of :


C O V E R S T O R Y

than ever before. We are seeing manytalented bakers and chocolatiers makingtheir presence felt in the Indian bakeryindustry with their dark and delightfulcreations.

Nidhi Bhageria, the ManagingDirector of Celeste Chocolates,acknowledges that the market forchocolates in India is nowhere that ofSwitzerland and Belgium, both interms of maturity and variation, but atthe same time, she voiced enthusiasmabout the future of the market forgourmet chocolates in India. “Therehas been an evolution in chocolatetastes in India over the years, which canbe attributed to greater internationalexposure,” said the savvy entrepreneur.

Grown from a small enterprise to ahuge player in the realm of designerchocolates with a factory, a sleekcorporate office, and two operationalchocolate boutiques under its ambit,presently, Celeste Chocolates is one ofthe biggest retailers in India, in therealm of gourmet chocolates, withIndian operations and global networks.

Wine and Café CultureThe growth of café coffee culture, andthe fast maturation of wine culture arethe other two dominant consumertrends in the Indian food & beverageindustry. Nita asserted that “TheIndians still need to be educated aboutthe different tastes of wine,” and she isvery correct, but at the same time shestated that “with increased global traveland global exposure, there has been apositive attitudinal shift among moreIndians than ever before towards wineconsumption. They no longer associatedrinking wine with vice.” This is veryhealthy to the industry as well as tomany independent rational minds.

Besides the society’s attitudinal shiftthrough great degree of exposure towestern lifestyle where wineconsumption is as normal as drinkingwater, the increased wine consumptionin the recent years in India can also beattributed to the same old reason ofincreased disposable incomes amongsome select pockets of the society,whose numbers are in no wayinsignificant. At the same time, thechange in social mores powered byincreasing incidences of tremendouseconomic empowerment of women hasalso encouraged wine consumption

The visionary lady believes that “Inthe near future, restaurants shouldimplement strategies to tailor theirmenu in a way so that its items becomemore healthy while at the same time,keeping the taste factor high.” Yeshealth with taste has become themantra of new-age eating in India; onlyhealth is necessary but not sufficient,similarly taste is necessary but notsufficient. Nita also feels that “Withincreasing frequency of eating out, thedemand for healthy food at restaurantsis also becoming important.”

Designing DessertsThe rise of popularity of designerdesserts is another emerging trend inthe food & beverage industry, whichcan give great hope for the stand-alonebakery outlets with limited means toinvest, to tackle the invasion of retailbakery chains and huge manufacturersof bakery products on their marketspace. Only imagination and creativityare needed to create the customiseddesserts with difference, and now thereis a ready market for it, especially inmetropolitan India.

Gone were the days when cakes,pastries and chocolates looked staid andwere known only for their tastes. Nowthe evolving trend is to custom-madeyour cake according to your exactspecifications, which include yourpreferred theme and design. Of course,designer cakes are still a rarity in Indiabut their visibility in the Indian bakeryindustry is no doubt increasing. Nowwhether you want your birthday orwedding cake or chocolates to simulatethe shape of a swimming pool or a golfcourse or a toy train for the matter, itcan be done. Now you can eat yourcake and still have it too; its enticingtheme and creative designs forevertreasured in your memories.

Chocolates Gaining CurrencyThe market for high-end designerchocolates is also evolving in urbanIndia; especially among upwardlymobile segments of metropolitan India.The designer cakes are complementedby designer chocolates too. Chocolatemaking classes and chocolates as giftitems have become vogue in urbanIndia. These days, the application ofchocolates in the Indian bakeryindustry is perhaps more pronounced

throughout India, particularly inurban India.

Healthy and ExoticThe practice of eating out inrestaurants is becoming an integral partof the lifestyle of many upwardlymobile urban Indians, which is giving afillip to the restaurant business inIndia. The growing exposure to globalfood & beverage trends together withpockets of high disposable incomes inthe society is making the well-heeledsections of urban India opting for finedining restaurants focussing on exoticcuisines like Japanese, Italian, Mexican,etc. This trend is reflected by thegrowing number of Italian, Japanese,Thai or Continental restaurants, in thelandscape of metropolitan India. Nitathinks that presently, among thevarious exotic cuisines on offer inIndia, Italian cuisine is the mostpopular in the Indian food &beverages industry, though she alsoadds that the “other exotic cuisines tooare fast gaining popularity. “

However, that doesn’t mean thattraditional dishes have a bleak future inthe Indian restaurant business. Being aprolific and extremely talented writerof several cook books reflectingenduring popularity, Nita hasuncommon insight on consumerbehaviour. “Yes, customers are engagedin experimentation in terms of tryingout new food & beverage options, butstill the classic creations do appeal totheir palate. So the classics need to begiven a twist to satisfy their desire toeat the same thing in a different way,”concurred Nita. However, shecautioned that “dishes should not showmore fat, and must be cooked in ahealthy manner in order to be popularin today’s India.”

Nevertheless, the impact of healthyeating is likely to have its presence onthe Indian restaurant business, in thenear future. In fact, many experts feelthe effects of this trend are alreadybeing visible in the Indian restaurantbusiness. “Most people today havemore than a passing curiosity aboutwhich restaurant serves healthy as wellas fancy foods. There is widespreadinterest in those exotic cuisines whichprovide greater nutritional benefit andflavour as compared to traditionalIndian curry dishes,” informed Anjali


C O V E R S T O R Y

among the superior sex, which in turnhas resulted in giving a fillip to theoverall wine consumption in India.

According to the AssociatedChambers of Commerce and Industryof India (ASSOCHAM), the wineconsumption in India is expected toattain a figure of 14.7 million litres involume terms by the end of this yearfrom around 4.6 million litres in 2008.According to the same ASSOCHAManalysis, the Indian wine market invalue terms was Rs.800 crore in 2008,which is expected to escalate toRs.2700 crore by the end of 2012.And in this increased wineconsumption, women are going to playa more than significant role. Amongwomen across India, the wineconsumption has enhanced by 28.7percent in the last five years. Nowonder lots of premium imported winebrands have forayed into India in therecent past, and this trend is likely tocontinue in the near future too.

The increase in coffee consumption,and the increased need for socialnetworking have perhaps given animpetus to the coffee cafe culture in

India. The growth of coffee cafe culturehas been led by the young Englishspeaking generation in the metros, butnow the not so young crowd are alsoseen crowding the mushrooming coffeecafé outlets across the urban landscape.Way back in 1996, Café Coffee Dayintroduced the idea of coffee caféoutlets, which can serve as perfecthangout zones or venues for seriousmeetings over cups of aromatic coffeeand sumptuous snacks. Barista Lavazzasoon followed the pioneer, in 2000,and for a decade or so these two giantsdominated the organised retail coffeecafé chains business across the country.

Now sensing the huge market forcoffee café outlets in urban India, manyforeign retail coffee chains are planningto enter the Indian market. Britishcoffee chain Costa Coffee has alreadyforayed into India, and is giving thesetwo corporate giants some competition.Starbucks Coffee Company, the world’slargest retail coffee chain, will enter thisgrowing retail coffee market in India, inalliance with Tata Coffee Limited.

The Seattle-headquartered Starbuckshas partnered with Tata Coffee for

sourcing and retail in India. Starbuckswhich is searching for the rightlocations, is likely to launch its firstoutlet sometime in the early 2012. Atthe same time, Australia’s premiumretail coffee company Di Bella Coffee islikely to open five outlets in Mumbaiby early 2012, and if they succeed,their success would be followed byoutlets in Delhi and Bangalore.

We can say that the furtherestablishment of all these above-mentioned trends in various spectrumsof our society does have the potential tochange the character and dimension ofthe Indian food & beverage industry,in the near future. Eventually thesetrends would shape up the industryand make it reach to greater heights ofglobalisation. The industry players whocould anticipate these changes andtailor their products and services inconformity to any of these fast evolvingtrends are expected to greatly succeed,but those who would not anticipatethese changes and refuse to changethemselves, may face the possibility ofseeing their competition crossing themby with a snigger. ■


R E T A I L

The word retail derives its origin from the fourteenth century French word ‘tailer’, which meansto cut off, clip, pare, and divide in terms of tailoring. In modern sense, the word implies sale ofphysical goods or merchandise in small or individual lots, directly to the consumer, from a fixedlocation. This fixed location can vary from a road side kiosk to a grocery shop, or from a departmentstore to a glitzy mall.Retailing today occupies an important position in the Indian economy. Though disorganised retailstill rules the roost in India, organised retailing is growing steadily. Hypermarkets are springing upnot only in the metros but also in the country’s tier-II and tier-III cities. Here Ashok Malkanitakes a look at India’s retail scenario and explores how have the retail markets progressed overthe years.

The Indian retail market currentlystands at $396 billion and islikely to grow further at 12

percent to reach a figure of $ 574billion by 2015. It is the second largestemployer in India after agriculture,employing more than 35 million peoplewith the wholesale trade generating anadditional employment of 5.50 million.

The different forms of retailingvenues can be classified as hypermarkets,large supermarkets (having an arearanging between 3500-5000 sq.ft. onan average), mini supermarkets (1000-2000 sq.ft.) convenience stores (750-1000 sq.ft.), traditional grocery shops,and also traditional retailers seeking toenter the modern age by introducingself-service formats and value-addedservices like free home delivery. In India,

all these formats co-exist together in itsburgeoning retail space.

With increasing rural income,organised retailing is also making inroads

in the Indian villages. No wonder, Wal-Mart, Carrefour, Tesco, etc. are eager toenter the Indian retail market, which ischaracterised by growing potential. The


R E T A I L

hindrance is FDI, which is beingopposed by the political opposition,which led to the Union Cabinet’sdecision to permit 51 percent FDI inmulti-brand retail to be kept in thebackburner. But despite that, thegrowth of the retail sector in thepresent times indicates promisingmarket for the international retail giantsin India. During the last few years, wehave witnessed a mushrooming ofsupermarkets and hypermarkets in anotherwise fragmented Indian retailmarket.

“Is se sasta aur accha kahin nahi!”shouts the slogan of a supermarketchain. And judging by the crowd itattracts on weekends or weekdays, itwould seem like the people believe inthis slogan. However, it becomesevident that this is not the onlysupermarket chain that is attractinghuge crowds.

Hypermarkets in India in general, aredoing roaring business. According toresearchandmarkets.com, hypermarketscurrently accounts for 14 percent ofmall space and are expected to witnesshigh growth. Yes, Indian retail market,

over the last decade, has been showinggreater acceptance towards organisedretailing formats. Domestic retailing isslowly graduating from a multitude ofunorganised family-owned businessesto organised modern retailing.

The Indian retail industry, which isthe fifth largest retail industry in theworld and accounts for 10 percent ofour GDP, is expected to grow at a rate

of 25-30 percent annually. Rapidurbanisation, changes in shoppingpattern, demographic dividend and pro-active measures by the Government areabetting the growth of the retail sectorin India. Among the retail segment, theorganised retail seems to be the focus ofthe growth.

The reasons for such growth inorganised retail are similar to the growth


R E T A I L

of the retail sector in general.Government’s encouraging stancetowards FDI in retailing, growing waveof consumerism, a high proportion ofyoung population, the growth ofnuclear families, etc. can induce theorganised retail segment in India toattain higher growth. ParticularlyIndia’s demographic scenario, which istilted towards the young population, isexpected to be a major driver towardsthe growth of retail sales, especially inthe organised retail segment.

Moreover, the high growth of theIndian retail sector is also expected tocontinue due to huge inflow ofinvestments, and due to the loosinggrounds of the traditional models inthis sector. However, there is nodenying the fact that the maximumgrowth in the Indian retail sector isexpected to be experienced in the top50 to 60 markets, which are located inthe urban areas, which would mostlybe supermarkets and hypermarkets. Butwith increased competition beingperceived, these supermarkets andhypermarkets are expected to have adecline in their margins. .

The total retail spending in India isestimated to double in the next fiveyears. Of this, organised retail –currently growing at a CAGR of 22 percent – is estimated to be 21 per cent of

the total retail expenditure. All theseaugurs well for the food & beverageretail too for the highest contributor tothe retail sector is the food and grocerysegment. According to a study byNABARD, food retailing constitutes 61percent of total retail in India.

The Rural PotentialHowever, this retail growth story is notonly confined to the urban market, ascontrary to popular perception, ruralIndia presently accounts for almost halfthe domestic retail market. The urbanretail market, comprising metropolitancities, tier-II, tier-III cities, presentlyoffers great opportunities to organisedretailers but there is apprehension thatthis market may saturate in the nearfuture. Hence, most big retail companiesare envisaging entering the untapped

rural market. For instance in the recentpast, ITC had taken a rural initiativethrough Choupal Sagar and so didDCM (Hariyali Kisan Bazaar). AndPantaloons has entered into a jointventure with Godrej to enter rural India(Aadhaar).

Besides, several other Indiancompanies are thinking of launchingrural retail brands to tap this largelyuntapped market. According to a studyby NABARD, organised agri- foodretailing is though urban-centric andcomprises a miniscule segment of foodretailing, it is growing at one and a halftimes as fast as food retailing.

Also in the recent years there hasbeen an impetus in rural income overthe years due to higher agricultureproduction which has led to thepopularity of organised retailers amongthe villagers. Farmers have also garneredbenefits from the agricultural loanwaiver, and various developmentschemes, which have contributedtowards increasing rural consumptionlevels, 35 percent of which, accordingto a study, is accounted by foodproducts.

Recently, NABARD has come outwith an exhaustive and informativestudy titled ‘Organised Agri-FoodRetailing in India.’ The summary of theforecasts of the study are given below:

Summary of Forecasts of the NABARD StudySummary of Forecasts of the NABARD StudySummary of Forecasts of the NABARD StudySummary of Forecasts of the NABARD StudySummary of Forecasts of the NABARD Study

Aspects Size in 2008-2009 Expected size in 2020 Overall increase (%)

Retail Rs. 17,497 billion Rs. 53,517 billion 206

Food retail Rs. 10,673 billion Rs. 32,696 billion 206

Organised food retail Rs. 150 billion Rs. 620 billion 313

Organised retail space for F&B 22 million sq.ft. 52 million sq.ft. 136

Warehouse space for organised food retail 7.33 million sq. ft. 17 million sq. ft. 132

Manpower (direct) for organised retailing 0.85 lakh 1.84 lakh 116

Investment on IT infrastructure for F&B Rs. 0.8 billion Rs. 3.1 billion 288

Long-term investment for organised retailers Rs. 29 billion Rs. 165 billion 469

in F&B (Interiors, refrigeration, rental advance and IT)

Short-term investment for organised retailers (inventory) Rs. 5.7 billion Rs. 23 billion 304

Long-term credit demand by organised F&B retail Rs. 20 billion Rs. 78 billion 290

Short-term credit demand by organised F&B retail Rs. 4 billion Rs. 15 billion 275

Total credit demand by organised F&B retail Rs. 24 billion Rs. 93 billion 288

Creation of retail space for F&B* Rs. 22 billion Rs. 80 billion 264

Creation of retail warehouse space for F&B* Rs. 3.7 billion Rs. 15 billion 305

*Excluding the investment in land


International Retailers Eyeing IndiaDue to political pressures the Indian government has not yetbeen able to channel the desired FDI in the retail industrythrough foreign investors (despite its recent policy to allow100 percent FDI in single-brand retail), but the country isamong the most preferred new markets for foreign retailgiants, who are envisaging to foray into the emergingmarkets to offset economic recession in the developed world.The retailers are eyeing the markets of India and China withgreat eagerness, which have impressive growth potential andare not likely to be affected by recessionary forces in the nearfuture.

In a survey carried out by CB Richard Ellis among 323international retailers, India topped the list among themarkets which these retailers entered for the first time lastyear. The study covered 75 countries. According to thestudy by CB Richard Ellis, last year eight retailers enteredIndia, which was followed by Turkey, that experienced theentry of seven foreign retailers last year. However, in terms ofpresence of international retailers, India’s rank is a not soencouraging 35. At the same time, according to the survey,New Delhi was ranked as the fourth most popular city fornew retail entrants at city level. From the survey we candraw inference that the present scenario of retail industry inIndia is bright and the future is expected to be brighter.

The Recent DevelopmentsVery recently, despite its inability to open multi-brand retailsector for foreign direct investment, the Union Governmenthas managed to notify 100 percent FDI in single-brandretail, which may encourage many retail giants to have fullownership of their India operations. Till now, only 51percent FDI in single-brand retail was permitted.

However, for proposals involving FDI in single-brandretail beyond 51 percent, the mandatory sourcing of at least30 percent of the total value of the products sold wouldhave to be done from the domestic small and cottageindustries, artisans and craftsmen, which have a maximuminvestment in plant and machinery not exceeding 1 millionUSD. According to the US India Business Council, whichwelcomed this recent move, India’s single-brand retail marketis expected grow from 7 billion USD to 20-25 billion USD,in the next five years.


R E T A I L

• Sales through MGR outlets (Mass Grocery Retail) will escalate by 218percent by 2015 to reach a figure of $ 27.67 billion. (Source: Business MonitorInternational)

• The share of organised retail in India is expected to increase from 5percent of the total market in 2008 to 14-18 percent and a figure of $ 450 billionby 2015. (McKinsey & Company report titled ‘The Great Indian Bazaar:Organised Retail Comes of Age in India’).

• During 2010-2012, around 55 million square feet of retail space will beready in the national capital region, Kolkata, Mumbai, Chennai, Bengalaru,Hyderabad and Pune. The organised retail real estate stock will grow from theexisting 41 million sq. ft. to 95 million sq. ft. during the same period. (Source :India Organised Retail Market 2010 by Knight Frank India)

• Food retail sector in India is set to more than double by 2025 to reach afigure of $150 billion. (Source: Report by KPMG)

• Foreign direct investment (FDI) inflows between April 2000 and January2011, in single-brand retail trading, stood at $128.34 million. (Source:Department of Industrial Policy and Promotion)

India’s Retail Story in Statistics

However, the 51 percent FDI inmulti-brand retail sector is yet tobecome a reality. The Economic Surveyhas favoured a phased opening offoreign direct investments in multi-brand retail. According to the survey,this step could facilitate catering to theconcerns of consumers and as well asfarmers, besides bringing technicalknow-how. But the proposed FDIpolicy for multi-brand retail, even if itbecomes a reality, has many restrictions/conditions, which are likely to raisesome concerns from the investors.

So even we get 51 percent FDI inmulti-brand retail it would not besmooth sailing all the way, as theproposed FDI policy is tagged with

Some issues that investors need to consider in the area of

multi-brand retail are:

Conditions Challenges Involved

State permission is required • Identifying states for FDI investment

• Any additional state conditions for allowing/

approving FDIs have to be contend with.

Minimum FDI of Rs.450 crore and • Finding Indian partner/s with willingness and

maximum stake of 51 percent ability to invest at least Rs. 432 crore in the

proposed joint ventures can be a challenge.

Half of the total FDI must be • Whether there would be appreciable

channeled for the building of return on investment made in back-end

back-end infrastructure infrastructure is a cause of concern.

30 percent manufactured products • Margins and quality of products sourced

should be sourced from small from SMEs need to be standardised.

and medium enterprises • Reactions of elite consumers for products

from SMEs must also be taken care of account.

FDI is likely to be permitted only The price of prime real estate in the metros is

in the six big metros exorbitant as compared to those of small cities.

several riders. Overall, the question ofwhether we need to have moresupermarkets in our neighbourhood is adicey one, and is loaded with potentialpositive and negative impacts.

Many argue that the entry ofinternational retail giants in India, inthe realm of multi-brand retail, mayjeopardise the existence of many popand mom grocery stores and increaseunemployment levels in theunorganised segment of the F&Bindustry, but at the same time,

permitting foreign retail giants to havemajor stake in India’s retail sector cangive rise to more efficient distributionand less wastage of food products,which can eventually lead to theirreduced prices for the end-consumers.Inbuilt inefficiencies and wastage indistribution and storage are the majorreasons why about 40 percent of foodproduction in India doesn’t reachconsumers. The proposed retailrevolution can address this lacuna withbetter logistics.

Farmers are also expected to getbetter prices for their products as aresult of the proposed retail revolution,who otherwise were and still aresusceptible to be short-changed by theunscrupulous middlemen. Theemployment in the organised sector ofthe Indian F&B industry is alsoexpected to get a fillip with the entryof more foreign retail giants in multi-brand retail. But all said and done, theidea of injecting 51 percent FDI inmulti-brand retail is a proposed movethat is pregnant with the possibility ofrevolutionising the Indian food &beverage industry and taking it to thepost-modern age by unshackling itschains which are still tying the industrydown as remnants of a feudal era,thereby curtailing its growthpossibilities. ■


B U S I N E S S

By Ashok Malkani

52 Hammer Food & Beverage Business Review

culinary nuances of a state, embodyingmillennia-old cultural traditions, or hasthe Biharis themselves failed to positiontheir cuisine as something different?

Take the case of pitta from Biharwhich according to me could beat Tibetanmomos any day. These boiled rice flourdumplings, which are often stuffed withground channa dal paste, and mixed withgaram masala, ginger and garlic, are anutritious and tasty treat for thevegetarians, though non-vegetarians arealso likely to like them. Pittas could beeither salty or sweet. The sweet pittas arefilled with molasses. But I do not know ofany renowned restaurant where you canget them, and once I had to drive twentykilometers to my friend’s house,withstanding Mumbai’s chotic traffic, inorder to savour some pittas.

Then there is litti chokha, perhaps themost famous dish from Bihar, to whichBiharis across the globe identify with. Thedish affords the possibility of creatingculinary magic from dough, gram flour,green chilies, potato, onion, corainderseeds and some other simple day-to-dayfood ingredients. According to PushpeshPant, the author of the voluminous India:Cookbook, “Litti chokha is a great healthfood.” He is correct. The dish requires nofrying, and comprises proteins,carbohydrates, vitamins and calcium.Moreover, this health food doesn’t comewith a premium price tag. But sadly littichokha is also rarely featured in the

realisation and entered into meditation toreshape the history.

The Pan-Indian NeglectToday as people are craving for exoticcuisines and are eagerly devouringJapanese, Thai, Mexican and evenEthopian food, it is high time thatregional Indian cuisines like Gujarati,Marwari, Bengali, Bihari cuisines, etc.gained their due fame and popularity.And one of the lesser known Indiancuisines is Bihari food.

Here we would have a look at some ofthe well-known dishes from Bihar, whichthe Bihari families do prepare irrespectiveof which corner of the planet they reside.Many of them also lament the fact thatthere are hardly any restaurants, dhabas oreven roadside vendors in India, whichspecialise on typical Bihari food.

Do you recall coming across anyrestaurant announcing that they serveauthentic Bihari cuisine? Or of any Biharifood festival in the five-star, or for that

matter, even in three-star hotels? Iknow your answer. Not even

does your friendlyneighbourhood

restaurant claim thatit has a specialist inBihari cuisine inits culinaryrepertoire. Is itour failure to

appreciate the

Bihar can not only produce scholarslike Rajendra Prasad, bornrevolutionaries like Jayaprakash

Narayan, colourful personalities like LalooPrasad Yadav and a plethora of seasonedbureaucrats; it can also produce creative,sumptuous and highly affordable dishes,which if creatively marketed does have thepotential to find their respective niches inthe global gastronomic platform.However, Bihari cuisine has not taken thecountry by storm in the modern times,like many of its personalities.

There is no denying the fact thatthough the people from Bihar have spreadall over the country and beyond, Biharicuisine has not yet received its due pan-Indian recognition. Except for Bihar,Jharkhand and a few other places, Biharifood is not that recognised elsewhere.Though sweets like maalpua, rabri/basundi and rasia (a special form of kheerprepared during the Chhath festival) arepopular in Mumbai and other places,many people do not know that thesedelicacies hail from the statewhere the Buddha gained


B U S I N E S S

restaurant menus of big cities, and haslargely remained confined to the kitchensof Biharis.

The Popular Tastes of BiharHowever, thanks to the celebrated novelistChetan Bhagat, who praised litti chokhaand called for the need to make the Biharidish “available everywhere,” thiswonderful dish has managed to garnersome media attention. It deserves amention that actress Sonakshi Sinhatweeted back to Chetan Bhagat urging thewriter to get the dish from her inMumbai. It would pleasantly surprisemany that Priyanka Chopra had alsogrown up on litti chokha. This wasrevealed by non other than her fatherAshok Chopra, who believes that havinglitti chokha in the morning can afford youto carry “the rest of the day without ameal.”

Perhaps now, when people are cravingfor something different for their palate, isthe time for the enterprising restaurateursto come up with Bihari cuisine, whosevariety, of course doesn’t begin or end withpitta or litti chokha. For example, sattu orpowdered gram and khichdi are integralpart of the rich culinary legacy of Bihar.

Especially, the people of northern Biharrely heavily on sattu, which gives greatenergy.

Khichdi with accompaniments of curd,papad, pickle and ghee is a wonderfulculinary presentation from Bihar that hasthe potential to entice the palate of theentire country. A typical Bihari breakfastoften involves the presence of sattu drinkswhereas Khichdi, a tasty broth of rice andlentils seasoned with spices is a popularmid-day meal for most Hindu Biharis. Anumber of preparations in Bihari kitchenlike litti, parantha, etc. are filled with sattuand spice. Sattu parantha is a mundanedelicacy from Bihar that you could tastenot in high-end restaurants but in anaverage Bihari family. However, there aremany other specialties of the varied tastesof Bihar, which unfortunately are less well-

known outside the purview of thekitchens of Biharis.

The Aromatic HeritageOne of the essential characteristics ofBihari cuisine is that the state has imbibedthe best aspects of the Gupta, Maurayan,Turk, Afghan, Persian and Europeanculinary styles but at the same timeretained a food culture that is infused withthe distinctive aromas and tastes of Bihar.

The long history of Bihari cuisine canbe traced back to the various culturalinfluences that the region of Bihar wassubjected to during the course ofmillennia, and also to its geography. InBodh Gaya, which is located in Bihar,Lord Buddha attained enlightenment andthus it is natural to find the impact ofBuddhism in Bihari cuisine. For example,


B U S I N E S S

references of pitta (rice cake), khajjaka(the modern day khaja; prepared fromwheat flour and sugar) which can besavoured at Silao near Rajgir even today,palala (modern day tilkuta made frompounded til, or sesame seeds) are found inJataka tales, a body of ancient but timelessliterature revolving on the Buddha’sprevious lives.

Today Gaya is famous not only for itshistory, but also for its tilkuta, which canbe best savoured in the winters. Gaya hasanother wonderful sweet named lai,which is a concoction of sugar and beatenrice. Its peras—sweetmeats made of sugarand milk— are also no less popular thanthose of Mathura.

Rice, lentil, tarkari or vegetablepreparation, and pickle are the essentialelements of Bihari cuisine since severalcenturies. With the advent of Jainism andBuddhism in Bihar, its followers took to avegetarian diet, while the nonfollowers of these religionspreferred various meats like thatof the meat of goat, pig, deer,etc. But perhaps the influenceof Buddhism has made mostBiharis vegetarian. Biharicuisine is predominantlyvegetarian though meat,chicken and fish dishes are alsothere. The presence of mightyrivers like Sone, Gandak andthe Ganges has perhaps givenrise to a significant fish eatingpopulation in the state. Fishcurry with rice is savoured bymany Biharis.

Biharis are predominantly rice eatersand their association with rice is a longone. Rice has been the staple food ofBiharis since the days of the Buddha,which was and is partaken today across allstrata of Bihari society. Even Buddha wasusually offered rice cooked with milk, andmixed with honey. Today, Bihari cuisinehas a plethora of rice-based dishes withinits purview. Only the quality of riceconsumed may differ from one class toanother. At Nalanda, which is located inBihar, Hiuen Tsang — the famous pilgrimfrom the seventh century AD — wastreated with Mahasali rice whose eachgrains were as large as beans. Whencooked it emanated a heavenly aroma andgreat shine.

Centuries passed by, but Bihar’s loveaffair with rice continued. Abul Fazal, thenoted Mughal chronicler, had also

described the rice cultivated in Patna asbeing ‘rare and unequalled in quality.’Today also it is difficult to perceive atypical Bihari meal without thecontribution of rice.

A fine variety of beaten rice or chiwra,heavily coated with curd and cream, is afavourite dish in Mithila, Bihar. Besidesgreat rice, Bihar also produces lusciousfruits. Among the fruits, Bihar is famousfor its litchis, which was introduced by theBuddhist pilgrims from China. Theybrought the first saplings of litchi plant asa homage to the land of the Buddha.Mithila is also famous for Makhana orfoxnut, a water fruit comprising lotusseeds. It is considered pure enough to beoffered even to the Gods. Makhana iseaten in various ways, the most commonbeing as salted puffs. Kheer, which is adessert prepared with milk and rice, withmakhana is a delicacy of Bihar that needs

to be placed among the best of thegastronomic offerings of this world.

Bihar’s non-vegetarian cooking isinfluenced by the cultural amalgamationof Turks, Afghans, Mughals, Persians, andother medieval invaders. The flavours ofnon-vegetarian Bihari cuisine can findtheir aromatic resonance in the memoirs ofMaulana Abdul Kalam Azad, who foundit quite tasty. When in Bihar go for theBihari Kebabs; traditionally a mutton dishthat can be eaten either with roti, paranthaor boiled rice. Chanpuran region of Biharis known for its mutton-grilled dishnamed Taash. Thankfully, recently we areseeing that some fast food restaurants areselling Bihari kebabs as Bihari kebab rolls.They essentially come across as muttonkebabs rolled in parantha. Biryani andseekh kebabs are also very popular in Bihar,and are essential elements of non-vegetarian Bihari cuisine.

The Tribal FlavoursWithout mentioning tribal cuisines, nostory on Bihari cuisine can assume a ringof completeness. Situated in the southernpart of Bihar, the area of Chotanagpur ishome to numerous aboriginal tribeshaving varying food habits and cuisine.Some of the tribal specialities ofChotanagpur are Asur Pitta(a cake of sorts,prepared from rice, maize or the flour ofmahua). Mahua tree gives birth tohallucinogenic mahua flower. Asur Khichdiis another tribal dish from Bihar, which iscooked by adding mahua flour after therice is half cooked. Sauria Ghata isprepared by crushing maize and cookingit like rice. Korwa lata is prepared bymixing the seeds of mahua to sarai orsakhua fruit. It takes two days to prepareKorwa lata; another tribal specialty ofBihar.

These delicacies deserve to be adorningthe menu of classy restaurants ofDelhi, Mumbai and othermetros, and like all good thingsthey too should get nationalacceptance very soon. The tribaltastes of Bihar can be bestenjoyed with Handia — thetribal beverage of Bihar. Despitethe advances of modernisation,the appeal of Handia, is still verymuch evident in Chotanagpur.

Handia is arrived byfermenting rice with the help ofa medicinal cake named biro thatincorporates a dozen herbs. Therice to be fermented is first

partially cooked over fire in a handa orearthen cooking pot, from where thisdrink has derived its name. Only thatamount of water is added which the ricecan absorb. Thereafter, it is cooked andmixed thoroughly with the powderedbiro. The pot is then kept in a cool placefor about a week and only then thebeverage is ready to drink and get drunk

Handia is a part of the festivity of thetribal population of Bihar, and can beregarded as the common gastronomic linkin the tribal culture of Bihar. Can’t it bepositioned well so that Handia play a rolein the next New Year festivities, in upscalerestaurants of Delhi, Mumbai and othermetros? Not only Handia, Indianrestaurants must make proactive efforts toshowcase the entire composite flavours ofrichness and diversity of Bihari cuisine,which have high possibility of makingthem stand apart from the crowd. ■

We relish thecompany

we keep withFood

Processors

T A S T E O F T R A D I T I O N

N A G P U R

We help make good products better

ISO 9001:2008 & 14001:2004 CERTIFIED

www.bryair.com Group: 1200 employees • 6 continents • 12 plants RB

/BA

/115

5FC

A5


By Sharmila Chand

Firefly is a design-oriented company, dedicated toperfecting the fine art of baking delights withexquisite sugar craft. It is the product of the passionand idea of Pavani Kaur which sprouted in the formof an enterprise in 2007, and since then there isblooming of success. Yes, she is the brain behindthis venture, and she happens to own it too.

With no formal training in culinary arts oraesthetics, Pavani has nurtured and developed herbrand with only talent and passion, practice andperseverance. And of course, with lots of love. Doyou need anything more?

Firefly specialises in cakes, cupcakes and cookies,adorned with beautifully hand-crafted sugaraccents. If you want to go still deeper, let me tellyou that Firefly’s forte’ is recreating beautiful flowerswith sugar! They enhance the look of even the mostmodest of cakes. Succinctly, the products of Fireflyare customised to the customers’ liking, with everylittle detail reflecting the clients’ fancy. You can spotthis Firefly at C-180, Defence Colony, in southDelhi. The excerpts of the interview with thisaesthetic and inspiring lady follow:

SavourCakes

and Art at

Firefly

F O C U S


F O C U S

What is the USP of Firefly’s products?The baked products that Firefly offers are entwined with

the ‘modern’ take on ‘caking’ and traditional recipes. Thiscombination of art and sugar makes our products unique. Sowith us one isn’t just eating a delicious cake, but admiring itsbeauty too.

How are your products different from other bakeryoutlets?

Firefly cakes are completely customisable. Every little detail ispainstakingly created to make our cakes truly one of their kind.Not too many Indian bakeries have ventured into the field of‘Fondant’ which is a dough made with sugar and glucose. It is avery pliable substance that can be used to mould and sculptbeautiful recreations of flowers and figures. We at Firefly usefondant to make even ordinary cakes look like masterpieces.

How do you combat competition?Ensuring that our ingredients are of the highest quality is one

of the main focal points. In addition, intricacy and customisationgo a long way. Firefly cakes are incredibly detailed and of coursethey taste absolutely delicious, which makes us the designatedcake artists to many a returning customer. We update ourportfolio regularly and make sure we can offer absolutely anydesign/flavour the customer wants.

How do you ensure the quality of ingredients?Most of our ingredients are imported from the US, and the

rest are carefully selected through several trials and experiments.

We at Firefly are always reaching out and testing new productsand recipes to ensure a perfect end product.

What kind of growth do you foresee in future?With people in India opening up to new trends like designer

cakes, it gives us more room to expand our horizons without the fearof uncertainty setting us back. We are continually striving to make


F O C U S

our mark in the Indian cake industry, and are ensuring that ourcustomers get nothing but the absolute best when they contact us.Hopefully with all the new ideas and concepts emerging in this fieldof cake making art, and people embracing this change, Firefly couldexpect a lot of feathers in its cap in the future.

What is your company’s mission?Firefly’s mission is to make each and every of its customer

satiated so as to ensure return visits, and to achieve top-of-the-mind recall with regard to anything related to cake.

Do you regularly research for new products andflavours?

We are always keeping track of the new flavours andingredients emerging in the market. With the US being a regulartrend setter in this field, we try to map their moves and provide toour customers what they do to theirs.

In addition, experiments are done regularly at our end tobring about new flavours and concepts that are expected toimpress our clients. With new tools and technology emerging inthe art of cake making, we have the opportunity to createproducts that are so different from what was made available sayeven five years from now.

What keeps you ahead?One can say they are a passion towards design and the

devotion towards discerning palate. Our customer friendly ways ofcreating edible masterpieces keeps us ahead of the curve.

What are the kind of challenges you faced whilepromoting the growth of your company?

One of the first and foremost challenges was to develop theestablishment of trust in the market for our products. People wereinitially very skeptical about the concept of ‘edible art.’ Their mainconcern was if it would taste as good as it looked, and if it wouldgive them their money’s worth. It took a while to open up theminds of these reluctant customers, to the new but beautiful lineof sugar craft.

Another challenge was the price factor. People were used togoing to local bakeries to pick up ordinary cakes for birthdaysand other occasions, and they knew exactly how much they

would have to spend. But with sugar-crafted cakes, the pricemargin is relatively higher because of the ingredients used andthe time and effort put into each and every end product. Ittook a while for them to accustom themselves with the idea ofthe price difference for customised cakes.

What motivates you the most in your business?The inclination to create something new and different

everyday and making people’s happy occasions just a tad happier,is motivation enough for me and my brand.

What has helped you the most towards imagebuilding of your brand?

Our extensive and forever growing portfolio, our websiteand of course, print advertising has painted a wonderfulpicture of our brand in the market. Besides those, thepositive feedback from all the happy customers; who havespread the good word to fellow cake art lovers, has helped usa great deal.

What would you like to say about the Indianbakery industry? How is it progressing?

The Indian bakery industry is still lagging behind ascompared to its international counterparts. But a few outlets havestarted spreading their wings and are accepting the new concepts,challenges and ideas which their customers have now startedrequesting. It will take a while before the Indian bakery industrybecomes truly matured and evolved.

What are the day-to-day challenges of being in thisbusiness?

To us, every customer is different. They have different tastes,different perceptions, different ideas, and of course, differentlevels of ‘risk-taking’ when it comes to new and exciting designs.We face new creative challenges everyday, which keep us on ourtoes. And we love it!

What are your future plans relating to the expansionof your brand?

We are keeping our fingers crossed. For now we are juststriving towards creating a wider customer base. ■


A G R I

Due to its shape and the leather-like appearance of its skin,avocado is also known as

alligator pear. The fruit derives its formalname from the Aztec word ‘ahuacatl.’Avocados are the fruit from Perseaamericana, a tall evergreen tree whichcan attain a height of 65 feet. Theweight of avocados depends upon theirvariety, but they usually weigh between8 ounces to 3 pounds.

Avocado in SaladsIt is preferable to add avocado to saladsas avocado can make your saladshealthier. Research has shown that whenfresh avocado or avocado oil is added toan otherwise avocado-free salad, theabsorption of lycopene and beta-carotene; the two important carotenoidantioxidants, enhances appreciably.

One cup of fresh avocado containingapproximately 150 gms of this healthyfruit, when added to a salad of romainelettuce, spinach, and carrots, canincrease absorption of carotenoids fromthis salad by 200-400 percent. Avocadooil added to this salad can help onederive the same health benefit.

Peeling to Optimise HealthThe health quotient of an avocado alsodepends upon the way you peel it.Research has unearthed that themaximum concentration of carotenoidsin avocado is in the dark green flesh thatlies just beneath the skin of the fruit.

According to California AvocadoCommission, the best method to peel anavocado is the ‘nick and peel method.’

In this method, you peel the avocadowith your hands, similar to the peelingof banana. In the nick and peel method,the first step is to slice the avocadolengthwise, generating two long avocadohalves which are still connected in themiddle by the seed.

Then you take hold of both halves ofthe fruit and twist them in oppositedirections till they are separated. At thispoint, remove the seed and cut each ofthe halves lengthwise to produce longquartered sections of the avocado.

Thereafter you can use your thumband index finger to grip the edge of theskin on each quarter and peel it off, justas you would do with a banana skin.Now you are ready to savour an avocadocontaining most of the dark greenoutermost flesh that is rich in carotenoidantioxidants.

Fat is Healthy in AvocadosThere is a belief that avocado is too highin fat, and this belief happens to betrue. Despite being fruit, avocados

Enhancing Serving

• Chopped avocados can act as

the ideal garnish for black bean

soup.

• Adding avocado to creamy

tofu-based dressing recipe can

enhance its richness and provide

the concoction with a wonderful

green colour.

• Spreading ripe avocados on

bread while making sandwich can

be a good idea. Avocados can act

as a healthy replacement for

mayonnaise.

• Combining sliced avocado

with fennel, oranges and fresh mint

can make your fruit salad attain

exceptional quality.

By Sharmila Chand

Avocado:The Panacea for Health


A G R I

indeed have high fat content, whichranges between 71 to 88 percent oftheir total calories. This is about 20times the average for other fruits.

But the fat contained in avocado hasthree main health benefits. An averageavocado is expected to have 30 gms offat, but 20 gms of this fat content are inthe form of monounsaturated fats whichfacilitates health, especially oleic acid.

Phytosterols comprises a significantportion of fat content of avocados.These phytosterols include beta-sitosterol, campesterol, and stigmasterol,which play crucial supporting roles toour inflammatory system therebyfacilitating to keep the inflammationunder check. The anti-inflammatorybenefits of these avocado fats are helpfulfor people suffering from arthritis.

The polyhydroxylated fatty alcohols(PFAs) present in avocados also have anti-inflammatory benefits. In fact, it would beinteresting to note that PFAs are widelypresent among ocean plants but are verymuch uncommon among land plants.This makes avocado tree and avocado fruitquite singular in character.

Avocados are also endowed with ahigh amount of a fatty acid named oleicacid, which accounts for over half of thefat content in avocados. And what roledoes oleic acid perform in human body?Oleic acid facilitates our digestive tract togenerate transport molecules for fat thatcan increase our absorption of fat-soluble

nutrients like carotenoids. Thismonounsaturated fatty acid has alsoshown to help lower the risk of a cardiacarrest.

One can say that avocado doesprovide us with health benefits becauseof its unusual fat composition and notin spite of its high fatty content. ■

Serves 4

Fresh salmon 200 Gms

Avocado 4 Nos.

Shallots sliced 2 Tablespoons

Coriander leaf chopped 1 Teaspoon

Rye breads 1/4 Loaf

Yellow mustard 1 Teaspoon

Dill leaf Few leaves

Olive oil 2 Tablespoons

Salt To taste

Pepper 2 Gms

Lemon 2 Nos.

Capers 1 Tablespoon

Parmesan cheese 25 Gms

Mesclun lettuce A handful

Butter 1 Tablespoon

Method

Clean the salmon and ensure that there are no small

bones embedded in the flesh.

Slice the salmon very thin and arrange it flat on a

plate.

For rye crisps, slice the rye bread very thin, apply

butter and let them dry in an oven at a very low

Salmon Carpaccio with Avocado Salad, Rye Crisps and Capers

By Chef Suprabhat Roy, the Executive Chef at Eros — Managed by Hilton New Delhi Nehru Place.

temperature till they are crisp.

For mustard and dill dressing, blend yellow mustard

with salt, pepper and olive oil. Later add chopped dill

and a dash of lemon juice.

Peel ripped avocado and cut into cubes. Mix the

avocado with shallots, olive oil, lemon juice and fresh

coriander.

Cut fine shavings from the block of parmesan

cheese.

On the salmon platter, arrange avocado in a layer

and top it up with rye crisps and mesclun lettuce.

Arrange the capers and parmesan shavings on top of

the Carpaccio and drizzle mustard and dill dressing

around.

Tips: The salmon needs to be very thinly sliced.

Alternately, if the slices are thick, the same can be

beaten lightly with a mallet to flatten them out.

The avocado needs to be peeled at the last moment

to prevent oxidation.

Mix the avocado with the lemon juice instantly to

avoid discolouration. It also helps to keep the stone of

the avocado with the flesh even after peeling in the

same bowl.

Recipe with AvocadoRecipe with Avocado


W I N E

By Swarnendu Biswas

the modern sense is at a nascent stage. The Indian wineindustry is characterised by very less per capita consumptionof wine, as compared to that of the global standards. It wasonly 9ml per year in 2008-09, whereas the annual percapita consumption of wine is 70 litres in France and Italy,about 25 litres in the US, and 20 litres in Australia. Even inChina, it is 40 ml; a figure much ahead of India.

The industry has just over one million cases of winesmanufactured in India and 0.15 to 0.2 million cases ofimported wines. The value of the Indian wine marketaccounts for only a discouraging 2 percent of its totalalcohol beverages industry. However, going by the trends,the per capita wine consumption in India is expected toincrease appreciably over the years, and the wine industry isheaded for an impressive growth.

Being Nascent with PotentialDuring the recent times, the rise in disposable incomes,comparatively favourable government policies pertaining tothe wine industry, the growing exposure to a select sectionof population (whose numbers are not insignificant,considering the Indian population) to western gastronomicand cultural influences through travel and television, andincreased incidences of economic empowerment ofwomen(an increasing number of women are now savouringthis age-old drink that often reflects timeless tastes) have allcontributed towards the process of maturation of the wineculture in India.

Time to Dine with

India’s association with wines dates back to the days ofIndus Valley Civilisation, with artifacts related to theculture of winemaking and drinking being unearthed at

the sites of the Harappan civilisation. Later during the Vedicperiod, wine was often referred to as somarasa, and wastreated as a part of many religious festivals of those times.The tradition continued through subsequent centuries andeventually, through millennia.

But despite the 5000-year-old association with makingand drinking of wine, the organised Indian wine industry in

Hammer Food & Beverage Business Review62


W I N E

Wine Festival at The LaLiT NewDelhi witnessed the showcasing of aimpressive number of Chilean wines,comprising both red and whitevarieties. All total 10 wine brandswere showcased by theparticipating wine producers at theshow, which included thetraditional Carmenere and Malbecred wines, which are germane toChile. Chile is keen to promoteCarmenere, the national wine ofthis South American country, inthe Indian market and theCaremenere wines can serve asideal beverage options with

traditional spicy Indian fare.In the recent past, Washington State

Wine Commission showcased about70 labels of wines from 12 producersin an endeavour to acquaint the Indianwine drinkers about them. The eventtook place in Delhi and Mumbai. Hereit deserves a mention that Washingtonis the second largest wine producingstate in the US; behind onlyCalifornia.

But despite all such eventful

consumption in India during thecourse of four years. According tothe same study titled ‘EmergingIndustry Trends in Indian WineMarket,’ the Indian wine market invalue terms was Rs.800 crore in2008, which is expected to attaina figure of Rs. 2700 crore by theend of this year.

However, according to theASSOCHAM study, 90 percent ofwine consumption in India isaccounted by Mumbai, Delhi,Bengaluru, Goa and Punjab,which clearly implies that wineculture is yet to spread its rootsthrough the rest of India. Butdespite that, sensing the potentiallybuoyant market for wines in India,many foreign winemakers haveforayed into India. Not onlyItalian and French wines arerinsing the Indian wine market,but the New World wines fromAustralia, South Africa, and Chileare also finding popularity inIndia.

The recently held Chilean

The fillip to the eating out cultureand the consequent growth of therestaurant business has alsocontributed to the popularity of wines.Sometimes, the growing popularity ofwines has also given an impetus to therestaurant business. Whatever may bethe case, we are witnessing a plethoraof upscale restaurants in metrosshowcasing a wine list. Also big retailchains in certain states of India arenow permitted to sell wines. All theseabove-mentioned factors account forthe fact that the wine market inIndia is growing at 25-30 percent ayear, as wines are fast emerging as alifestyle drink among many elites inthe metropolitan cities.

According to AssociatedChambers of Commerce andIndustry of India (ASSOCHAM),the wine consumption in India isexpected to enhance to around14.7 million litres in volumeterms by the end of 2012 fromaround 4.6 million litres in 2008.If it does so it would be a growthof 35 percent in wine


W I N E

I wanted to know more aboutTraminer, and Wadhwa obliged me.“Traminer is a high quality aromaticwhite wine, characterised withpungent floral flavours,” he informedwisely. The wine has intense floralscents of violet, rose lavender andperfume. Traminer is the name of thegrape that produces this flamboyantlyaromatic, full-bodied, spicy whitewine. “Its rich, spicy flavours make thisdrink a wonderful accompaniment tospicy Asian cuisines,” assertedWadhwa. So we can see that overallCasuarina Creek wines are finely suitedto heighten the Indian palate.

The Blue Nun Golden Edition, ahigh-end variety of sparkling wine, isanother out-of-the-world ambrosia inNatures Bounty’s portfolio, thatIndian connoisseurs can now enjoywithout moving out from India. “Thishigh quality sparkling wine emanates afull, rounded flavour. The singularfeature of this light and elegant wine isthat the wine contains fine pieces of22-carat gold leaf, tailored to highlightits natural effervescence,” informedWadhwa. A great aperitif oraccompaniment for light meals andhors d’ oeuvres, this wine canaccentuate the mood of celebrationsand special occasions.

Wadhwa also voiced his optimismabout the present and future of thewine market in India. “India, with itsgrowing economy, its ample pockets ofsizeable disposable incomes, and anincreasing number of people withawareness and exposure to global

AS Wadhwa with Amit Burman (R)

happenings, there is no denying thefact that the domestically producedwines still dominate the Indian wineindustry, and a similar trend isexpected to continue in the nearfuture too, though the consumption ofimported wines is also expected toachieve high growth. Theconsumption of imported wines inIndia was expected to enhance at aCAGR of around 33 percent during2010-2012. Sula Vineyards, Reveilo,Renaissance, Grover’s and a few otherIndian companies have been makingtheir presence felt in the domesticwine industry and their products doeshave the potential to give the importedwines a stiff competition.

The Bounty of HeadinessOne of the important players in theIndian wine industry is NaturesBounty Wines and Allied ProductsPvt. Ltd. which is promoted by noneother than Amit Burman, the Vice-Chairman of Dabur India Ltd. and theChairman of Natures Bounty Wines &Allied Products Pvt. Ltd.

The lifestyle products company forthe connoisseurs has been marketingwines from France, Australia,Germany, Spain, Italy and SouthAfrica, in India. The company also hascava from Spain in various variants inits ever expanding portfolio, besidescognacs, brandy and vodka from thecognac region of France, premiumvodka from Estonia, and Kuchh NaiScotch Whisky from Scotland. Cava isthe sparkling wine from Spain. It canbe construed as Spain’s version ofchampagne.

Some of the reputed foreignbrands of spirits that the companymarkets in India include Blue Nun,Calatrasi, Kaya, and Olcaviana. Thecompany has entered into a tie-upwith Langguth Wines & Spiritsfrom Germany, one of theleading names in the world ofwines and spirits, and haslaunched their range of BlueNun wines for the Indian market.Kaya wines from South Africa arealso from the house of Langguth,in cooperation with the majorSouth African wine producer,Overhex Wines International.

Besides these, the companyalso produces its own label—

Casuarina Creek wines— in fourvariants, which are Shiraz andCabernet Sauvignon in reds and Un-wooded Chardonnay, and Traminer inwhites. Casuarina Creek brand isowned by Natures Bounty Wines &Allied Products Pvt. Ltd. and the winesof this brand are being manufactured inAustralia. In fact, the company startedits heady journey through success withits Casuarina Creek wines. One can saythey are Australian wines made by anIndian wine manufacturer. Presently,the bounty of wines at NaturesBounty covers entry, medium andpremium levels.

Casuarina Creek Shiraz is a full-bodied wine, which has a rich darkcolour. It is heavy in tannin andpeppery. It has a lush texture and isendowed with ripe fruit flavours. Thiswine is an ideal accompaniment with

meat stew and BBQ and also withspicy Indian vegetarian dishes. “TheCasuarina Creek CabarnetSauvignon will serve as a very goodpairing with lamb, beef, BBQ, roast

and spicy Indian vegetarian dishes.The Un-wooded Chardonnayfrom Casuarina Creek is ideallypaired with simply preparedseafood and poultry dishes,”elaborated AS Wadhwa, theCEO and Director of NaturesBounty Wines and AlliedProducts Pvt. Ltd. Yes, as youhave guessed correctly, this winecan also act as a wonderfulpairing with spicy Indianvegetarian dishes.


W I N E

gastronomic trends, is a country towatch out for as far as the wineindustry is concerned,” he observed.

The Challenges GaloreBut despite the potential, theimpediments to the growth of wineculture in India are also many. There isrampant lack of awareness about winesin India, which far outweighs theemergence of small pockets ofdiscerning wine consumers in metros.This needs to be addressed fast by theindustry.

Also, despite the presentgovernment’s comparatively friendlystance towards the wine industry, thetaxation continues to be a majorimpediment for the industry at large.At present not only foreign wines aresubjected to heavy taxation, but thedomestic wineries are also subjected torepressive tax regime, thereby makingthem unaffordable to the multitude,many of whom naturally opt forcomparitively affordable choices ofheadiness. Presently it seems that boththe centre and the states tend to profitfrom wines at the cost of the delight ofits targeted consumers.

A change in the domestic excisepolicy can result in making wineimports bearing more reasonablepricing, and also encourage theavailability of domestic winesthroughout India. Expensivepackaging inputs and management ofdistribution of finished goods are alsoareas of concern for the Indian wine

even many regular wine drinkers inIndia are unaware of. Indian winemanufacturers and distributors shouldgo for more promotional events andplantation visits, and supplementthem with wine tasting sessions at up-market restaurants, at five-star hotelsand even at glitzy shopping malls. Theconducting of wine workshops withincreasing frequency is also a goodoption towards raising awareness aboutwines. Together, these exercises cangive a fillip to the maturation of wineculture in India.

The opening up of quality formalwine making schools in increasingnumbers can also infuse awarenessabout the subtleties of wine in theIndian society on the one hand, andcould increase the number of wineprofessionals in India. This in turnwould eventually evolve the market ofwines in India, paving the waytowards its further growth in the long-run. Some positive changes in thisdirection are already happening. Forexample, a few months back theTulleeho Wine Academy conductedthe Wine & Spirits Education Trust(WSET) Level 3 Advanced Certificatein Wines and Spirits, for ITC Hotels.Here it deserves a mention thatTulleeho Wine Academy is an

approved program provider forcourses offered by the Wine &Spirits Education Trust, London.

We can summarise that theIndian wine industry is brimmingwith potential and at the sametime saddled with severalimpediments. Unless theindustry manages to tackle theselacunae by being able toconvince the Union and the stategovernments to be more sensitiveto their causes, and unless itspreads the awareness buildingexercises about the subtlenuances of wine and its foodpairing combinations on a war-

footing across the society, it may lose thispotential quite soon, much to the sorrowof myriad talented winemakers. Indiamay lose the chance of reaching thelevels of Australia and South Africa interms of wine production andconsumption, a goal which now seemsthe country has the potential to achievewith some friendly tax structure and far-sighted marketing strategies. ■

industry.Yes, as compared to

high-end foreignwines, domestic winesare always an affordableoption for many winedrinkers. But it iscommon knowledgethat the production ofwines and alcoholicbeverages in India needto pass through therigmarole of regulationsin the forms of licensesand permits, withoutwhich themanufacturer cannotstart his production.These time-takingexercises often increasesthe gestation period

and enhances the cost of production ofalcoholic beverages.

If rules and regulations for wineproduction in India were made simplerand relaxed, their production wouldhave got an impetus, while their priceswould have been more customer-friendly. Succinctly, local levies andlegislations together are hampering thegrowth of domestically producedwines. One can say that if the highimport duties, coupled withunfriendly state duties are creatingimpediments for the growth of wineculture in India, the astronomical realestate costs are providing jolts to thewine manufacturing business inIndia, every now and then.

Besides, the winemakingequipments, which facilitate a wine-maker or a wine grapes-grower toevaluate the quality of his outputon a continual basis, are quite costlyin India, sometimes even bearingeuro price tags, which significantlyadds to the manufacturing cost ofproduction of the wines. The banon advertising of wines is anotherperpetual factor inhibiting theirmarketing force.

More Awareness, Less TaxesFirstly, the Indian wine producers andas well importers of foreign wines inIndia must make a proactive effort todisseminate education about winesamong their target group, so thatpeople get more aware of which winesgo with which cuisine; a fact which


P U B

investors of these next-generation themepubs are finding that they are attractingimpressive footfalls.

For example, pubs based on sportscan be regarded as a smart idea that can

attract ardent sports lovers among thepartying and drinking crowd. Theconcept of sports bar, though at anascent stage in India, is gainingcurrency with each passing year.

Sporting the Spirit ofPower Play

By Tapapriya Lahiri

A decade or so ago, the pubculture started gainingmomentum among elitesections of metropolitan

India. However, carving a niche in thepub culture is a more recentdevelopment in urban India. Now, theupwardly mobile urban folks havingdifferent interest areas do not have tosearch from pillar to post for theirsuitable place to drink and dance, or todrive away their blues. Right nowthemed pub or niche pub seems to be awise investment decision in the food &beverage industry. Developers or the


P U B

Recently I happened to visit a pub,which revolves around the theme ofsports. After hours of work in an office,a group of sports enthusiasts can alwayschoose to indulge at the PowerPlaySports Bar, located in a business hub ofGurgaon. PowerPlay Sports Bar wasopened in September 2011 in the heartof Gurgaon (MG Road) with theobjective to offer unique sports andentertainment options under one roof,while keeping the old-world pubatmosphere intact.

However, like everything else in life,sports bars too are continually changingand evolving. Rapidly shifting consumertastes and desires are meeting with ever-savvy owners, thereby resulting in new-age concepts that are reinventing thenotion of what exactly constitutes asports bar. This PowerPlay Sports Bar isalso characterised with many new-ageindoor games, apart from ample viewingoptions of major sporting actionsthrough the globe.

The pub affords a wonderfulambience to enjoy a larger than lifesporting event, whether be it a soccermatch between Europe’s top clubs or an

adrenaline driving T20 cricket match ora Formula 1 car racing event, along witha mug of chilled beer or a glass of somemore heady spirits.

Merging Thrill with HeadinessLong gone are the days when a propertycould air a national or international levelsporting event on a 25-inch televisionbehind the bar and call itself a sportsbar. Many enterprising entrepreneurshave totally redefined the genre of sportsbar, in many cases blending elements ofother successful dining and nightclubconcepts. For example at PowerPlaySports Bar, apart from having multipleHD screens and a projector screenshowing matches with live commentary,the place also boasts of a foosball table.

There are seven to ten screens fittedaround the walls of the pub.

The pub is spread through a space ofover a 4,200 sq m and comprises 100covers, but can easily accommodate 150-175 people at a time. Like in an idealsports pub, there is a much empty spaceto fill the gap. At the entry point of thepub, the sports lovers and tipplers cansee a large hoarding were the today’s andupcoming games schedule is neatlykeyed in. This creative measure mayfacilitate the sports enthusiasts to choosewhich game to watch.

Sahil Ludhani, the Owner andFounder of powerPlay Sports Bar said,“The pub primarily attracts the youngage group of 25-35. As a new place, thepub has not yet gained much popularity


P U B

but I am very much eagerly looking outfor IPL, which I am sure will be a hugecrowd puller. When I asked on footfalls,Ludhani elaborated that “Generally theplace attracts 30-40 people on weekdaysand 60-70 people on weekends.”Talking on the investment part,Ludhani told that he had investedRs.1.5 crore to set up the property.

Power Play also has ChallengeScreens, wherein guests can register theirchallenge for any sport at a particularvalue-at-stake (a beer, or snacks). Thesechallenges will be open for anyone toaccept. PowerPlay also organises weeklyfoosball tournaments once a week,where the sporting folks can roll the ballon the table football — which iscommonly known as foosball. Peopleregister in teams and play a knock-outtournament with the winners gettingattractive vouchers.

To begin the game, the ball is servedthrough a hole at the side of the table,or simply placed by hand at the feet of afigure at the center of the table. Theinitial serving side is decided with a cointoss. Players attempt to use figuresmounted on rotating bars to ‘kick’ theball into the opposing goal. Expertplayers have been known to move ballsat speeds up to 56 km/h (35 mph) incompetition. Besides foosball, the pubalso hosts some new-age games like XboxKinect, PSP3 (Play Station Portable),etc. which can attract the interests of thesports folks. Here one can also get theoption of indulging in a game of dartboards.

The Red Rugged LookThe ambience of the PowerPlay SportsBar is enhanced with numerousattractive flags dangling from the roof ofthe property (but never touching the

ground), which can give you a great feel.You may feel that you are in the midst ofan about to take place sporting event.The sports folks can also witness the IPLT20 jerseys and other soccer jerseys fromaround the world stuck on the redrugged wall.

The red brick walls of the property,which infuse a rugged look to the place,are decked out with T-shirts of globalsports teams along with photo frames ofmajor sporting events that happened inthe last decade. With its serene dimmedlight power play, the place comes acrossas a perfect combination of sports andspirits.

Sporting SpiritsYes at PowerPlay Sports Bar, sports andspirits go hand in hand. The pub has awide range of liquors and scrumptiousdishes to savour on. The pub can be abeer lover’s paradise of sorts. Here theguests are offered a seven to ten samplesof beer to savour, which will make theguests easier to choose a beer from theextensive ranges on offer.

“Within a very short span of time wewill introduce a new and extensive range ofbeers in our pub, which I believe wouldmake the cheer of the IPL enthusiasts at thispub even louder,” asserted Ludhani.However, Ludhani believes in fun withsocial responsibility. “When in doubtabout the age of the person, we serve liquoronly after confirming the age of a person byasking him/her to show his/her ID proof,”he said.

The pub also has conceptual cocktailson offer, under the head of CocktailPitchers. Some of these exoticconcoctions include L.I.I.T—acombination of vodka, gin, white rum,orange liqueur, and tequila lime mixtopped up with cola, and Caribbean

Punch — a mix of vodka, gin, whiterum, tequila, lime mix topped up withpineapple & cranberry juice. Thedrinks under the head of ClassicCocktails include Margaritas, CaprioskaDaiquiri, Cosmopolitan, Sex on theBeach, Mojjito, Long Island Ice Teaamong others.

The alcoholic beverages at the pubalso include an array of shooters whichcan surely shoot your taste buds instyle. They include Kamikaze—a mix ofvodka, triple sec & lime juice; Dig inhole —a mix of vodka, white rum, gin,tequila & lime juice; and Shoot out —amix of tequila, orange liqueur & limejuice.

Single malt buffs can get theirthroats rinsed and spirits revved upwith Glenfiddich 18 years old,Balvenie 12 years old, Glenmorangie10 years old and many more. Teacher’sOrigin, Teacher’s 50, Teacher’sHighland and IMFL blended whiskiescomplete a holistic aura to theheadiness at the pub.

Talking of food, here the menu iskept simple with delicacies from Italyand North America. The menupromises numerous lip-smackingvegetarian & non-vegetarian disheswith varied options available.PowerPlay offers an extensive variety ofsnacks, ranging from Chili Cheese onToast to Baked Chicken Nachos; CornNuggets to Fried Chicken Wings;kebabs, tandoori & paneer dishes, alongwith a wide variety of fish delicacies likeAmritsari Fish, Fish Finger, Fish tikka,Fish & Chips, etc.

With a wide range of nibblerscoupled up with a great bar menu,PowerPlay Sports Bar is just the placewhere you would love to watch livesporting actions. �


B A R T E N D E R W A T C H

How do you define yourself, asa bartender or a mixologist? Whatis the essential differencebetween the two?

I would definitely define myself as abartender first, and a mixologist second.There are many kinds of mixologists in thisworld. Many are bloggers, many do it as ahobby, many are spirits industryprofessionals, and some of them are actualbartenders.

While anybody can become a mixologist,to be a bartender and to love what you dorequires very hard work, a certain level ofdedication to what you do, a desire to makepeople happy, a great palate, creativity, andlast but not the least, the ability to take theresponsibility to manage the drunk and thedisorderly.

I feel that all these qualities coupled withexacting work ethic makes a bartender,

which entails that the word ‘bartender’ isan earned term of respect that not allmixologists do earn.

What is your workingphilosophy as a bartender?

I always say that while apparentlybartenders seem to exchange alcohol formoney, what is really being sold is hospitality.As a bartender, I think that your main goalshould be to provide the best hospitalitythat you can.

Anybody can learn how to make adelicious cocktail… but being able to makedrinks of exacting standards in a high-volume environment, while juggling therequests of several servers and managers, andproviding excellent hospitality in a way thatmakes your guests feel genuinely welcomeand comfortable is what separates abartender from a mere ‘mixologist.’

How did you decide to get intobartending?

I was attending the University ofWashington, in Seattle when I first gotinvolved in the restaurant industry. Afterfinishing my studies, I didn’t particularly wantto follow the usual career paths that peopletypically followed in my field of study, so Ikept working for a pay cheque in restaurants.

It was when I got my first bartendingassignment that I realised that it was anopportunity for me to promote a creativeside of mine that I had been neglecting, andit was a great industry to be in if you likedbeing rewarded for your hard work. Thatpropelled me to take bartending as aprofession and as well as a passion.

Was it tough to land your firstbartending gig?

It was really by accident! I had left a

Bartender is an Earned Term of RespectBy Sharmila Chand

Michael Patrick McSorley (fondly called Mike), an award-winningmixologist from Seattle, has joined Polo Lounge at Hyatt RegencyDelhi, where he is enjoying presenting the beauty of a finely craftedcocktail to his guests in Delhi.Originally from Ventura, California, Mike now calls Seattle as hishome. The multilingual bartender can converse in German, Japanese,Spanish, and of course, in English.Over the last six years he has gathered experience in many of Seattle’sbest bars and had been the Bar Manager at Naga Cocktail Lounge,located next to the Microsoft Campus in Bellevue, WA. Mostrecently he worked at Needle and Thread in Seattle, which wasrecently voted as one of the 25 best bars in the United States, byEsquire Magazine.In 2010, he was a US national finalist at the Cocktail World Cup,presented by 42 Below Vodka in New York City, and had also been aUS national finalist at the US National Restaurant Association’s‘Star of the Bar’ competition in Chicago, USA. Last year, he wassponsored by Cointreau and entered the Manhattan Cocktail ClassicBar Fellowship Programme.

A cursory glance into Mike’s cocktail kitchen takes us on a creative journey, where you learn new and interestingways to present the classic cocktails, while preserving the integrity of the ingredients.Mike’s highly impressive cocktail kitchen list includes a creatively stirred twist on bourbon with hand-carvedice called ‘A Cat in Pajamas’ , and a citrus infused vodka, lemon juice, and jasmine syrup using the Indian spicesaffron, called ‘The Saffron Julius.’ The latter of them is created especially to delight the Indian clientele. I hadthe most interesting interaction with Mike. The excerpts of the interview follow:


job at a restaurant located on Seattle’swaterfront and was looking for anotherfine-dining service job. During myinterview at the Edgewater Hotel, theinterviewer gauged my potential as abartender, and offered me to become thelunch bartender for the hotel.

I thought about it for a second, andenthusiastically said “Yes!” I had alwaysrespected the special relationship between thebartender and the guest, and really wantedto be a part of that side of the business.

What are the qualities neededfor a good bartender?

Indeed there are many. First is the abilityto multitask. Bartenders must also becongenial, genuine hosts. Physical strengthis also very useful when hauling 50 kilo kegsaround a restaurant or a bar. Being aneffective communicator is essential, as is anincredible work ethic.

Experience is also very important, andthere is no substitute for the rich experiencethat one can earn while enjoying the workof serving guests for years, behind manydifferent bars. Above all, great bartendersshould love what they do and should trulyenjoy making people happy.

What are the challenges abartender has to face?

Well, again there are many! Besides thenormal duties of running a bar properly, wehave to worry about managing the level ofintoxication for all of our guests.

Working long hours when the rest of theworld is relaxing and enjoying, dealing withthe pressure to be always creative and toproduce interesting flavour experiences forguests of all inclinations and with varyingexpectations, etc. are some of the many otherchallenges which are part of our job.However, I feel that the rewards far outweighthe challenges.

What is your favourite cocktailto make?

The Ramos Gin Fizz is definitely myfavourite cocktail to make. When theyare made incorrectly, they are a messydisaster, but when made well, a RamosGin Fizz can totally change someone’sopinion about cockta i l s . I t has adelightful texture and flavour, and greatdexterity is required to make it properly.It is also my favourite example of a drinkthat uses egg white for its velvety textureand ability to create a delicious foam on

the top of the drink.

What is your least favouritedrink to make?

Off the top of my head, I would have tosay a Long Island Iced Tea is a drink that Idon’t enjoy making. I personally don’t thinkthat they taste very good, and there are lotsof more delicious and creative ways to putlots of alcohol into your body in muchshorter time.

So many bars are openingevery day, but according to youhow is the business of bars goingthese days?

I would have to say that the bar businesswas, is, and will always be a solid way ofmaking a living. When alcohol is legal, youcan make lots of money in this business.When alcohol is illegal, then you tend tomake a ton of money in this business.

When the economy is doing great, youmake lots of money in this business. Whenthe economy is not doing so well, then alsoyou can make a lot more money in thisbusiness than in many other professions. Nobusiness is recession proof, but a bar or aliquor company is pretty close to it. ■

B A R T E N D E R W A T C H


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

By Sharmila Chand

Sri Lankan cuisine comes across as amelting pot of a multitude ofculinary influences, ranging from the

influences from Arab and Moor traders tosouthern Indian, Portuguese, Dutch andEnglish culinary styles.

Each group of invaders had brought indifferent culinary elements, thereby addingto the vibrancy of the Sri Lankan cuisine. Itis said that Arabs introduced saffron androse water to the island, and Portuguesewho ruled the island in the1500s,introduced the use of chillies to the island.They had also introduced varied culinaryterms such as ‘temper,’ which is derivedfrom the Portuguese word temperado;meaning to fry and season.

The Dutch, who ruled the island from1658 to 1796, introduced delectabledishes such as Breudher, Christmas cake,Frikkadels (meatballs) and Lamprise.

Malay influence is also evident in the dishWattalapam, which is a steamed dessert,and the rice dishes like pilau and biryani.

Rice, Seafood and CurriesIn Sri Lanka, the cuisine differssignificantly from one region of thecountry to another. Rice is the main staplediet of the Sri Lankan cuisine, and isgenerally served either in boiled orsteamed version, accompanied by a varietyof curries.

Though contemporary fast-foodestablishments have made inroads in theculinary scene, the average Sri Lankan still,by and large, prepares and eats traditionaldishes as everyday food at home. Fish andseafood features heavily on the everydaySri Lankan diet along with fruits andvegetables, which are largely cultivated onthe island.

In traditional Sri Lankan cuisine,curries are very significant to the menu.There are many types of curries in SriLanka but three of them stand out —white, red and black. White curries aremild, and are based on coconut milk. Redcurries contain a large amount of chillipowder or ground red chillies, sprucedwith a few other spices.

Black curries are made with lot of careas the right colour has to be attained bythe roasting of the spices until they acquirea deep brown shade. These are the mostcommonly eaten curries in Sri Lanka.

The Typical MealA typical Sri Lankan meal comprises of amain curry of fish, meat or poultry,supplemented by several other curriesmade with vegetables and pulses, whichare accentuated by the presence of


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

Here we present a traditional menu

of Sri Lankan food, which is being

planned by Chefs Ajith

Hewabandula and Ravindra

Pushpakumara; the visiting Chefs

from the Hilton Colombo hotel.

Salads

• Gotukola sambol

• Brinjol pehi

• Fish moju

• Tuna, potato salad with

gamboges dressing.

Soup

• Drumstick soup

• Curried lentil soup.

Rice

• Hean batha.

Vegetables

• Mango ambula

• Green gram melluma

• Brinjol pahi

• Polos ambula

• Kankun tempered

• Bread fruit mallum

• Kos malluma.

Action

• Sri Lankan fries

• Sri Lankan omelet

• Hoppers & pittu

• Pol rotti.

Meat and poultry

• Chicken black curry

• Pork smore

• Mutton baduma

• Roasted chicken

• Pork deviled

• Chicken ambulthiyal.

Sea food

• Fish ambulthiyal

• Prawn badum

• Cattle fish red curry

• Fish red curry.

Desserts

• Sago cream

• Wood apple soup

• Milk toffee

• Sesame balls

• Curd & treacle

• Polpani pancake.

MENU PLANNING

condiments such as chutneys and sambols.The chutneys and sambols are generallyextremely hot & spicy and made fromingredients like coconut, onions, lime juiceand chillies.

Perhaps the most distinctive feature ofSri Lankan food is the involvement ofMaldive fish (dried fish), which is used toenhance the flavour of vegetable dishes.Coconut and chilli are essential elementsof most Sri Lankan dishes.

Common ingredients used in thepreparation of traditional Sri Lankancuisine are coconuts and coconut milk,chillies, onions, Maldive fish, and currypowder mixes.

The Popular Tastes of Sri LankaKiribath is a well known milk rice dish.Served with lunu miris— a fiery hot mixof red onions and spices— and dark fishcurry, it is a traditional breakfast meal ofthe island. “In Sri Lanka this dish isusually enjoyed on the first of eachmonth, and on important occasions,”informed Chef Ravindra Pushpakumarafrom Hilton Colombo hotel.

Hoppers is another very popular dish ofSri Lanka. Native to Sri Lanka, Hoppersalso known as appa are being servedmainly for breakfast or dinner and isaccompanied by lunu miris. Hoppers are

made from a fermented batter of rice flour,coconut milk and yeast. Once the batterrises it is cooked in a wok-like pan. Thereare many types of hoppers including egghoppers, milk hoppers, and sweetervarieties like vanduappa and paniappa.

Just Desserts and DrinksCurd and treacle are common desserts ofthe island nation. Curd is made frombuffalo milk and treacle in Sri Lanka isusually palm syrup extracted from eitherthe kittul or coconut tree.

“On momentous celebrations suchas New Year, wedding or birth of achild, we dish out juicy and sumptuoussweetmeats such as Kavum, Halape andThalaguli,” informed Chef RavindraPushpakumara. Kavum is a mushroom-shaped battercake of ground rice andtreacle, fried in oil. Halape is a mixtureof jaggery and flour, wrapped in a leaf.Thalaguli is a ball of confectionaryliberally peppered with sesame. Othersweetmeats include kaludodol; a rich,dark, confection made from coconutmilk, jaggery and cashew nuts, andaluva and pumpkin preserve (puhuldosi). Panivalalu (honey bangles),muscat (oily sweet fudge) and gulab (asort of jam) are other popular dessertsof the island nation. “Traditional Indiansweets like rasagullas are also beingenjoyed in Sri Lanka as desserts,”informed Chef RavindraPushpakumara.

Two local intoxicating drinks of SriLanka are toddy and arrack. Toddy is madefrom palm trees while arrack is nothingbut fermented and refined toddy. Togetherthey can give you a touch of headiness inyour date with Sri Lankan cuisine. �


R E S T A U R A N T

Blooms, the all day diningrestaurant at Eros –Managed by Hilton New Delhi

Nehru Place, is known to offer gueststhe opportunity to savour the uniqueand extensive flavours of cuisines fromall over the globe.

The latest in its repertoire is thecuisine from the ‘Spice Island’ which wealso know as Sri Lanka. Chef AjithHewabandula and Chef RavindraPushpakumara have been flown in fromthe Hilton Colombo hotel to take thecapital’s food aficionados on anauthentic Sri Lankan gastronomicjourney.

“We are continually looking at waysof developing our F&B repertoire toensure we continue to offer the verybest service to our guests. The decisionto have Sri Lankan cuisine is a testimonyto the importance we place on meetingthe demands of our guests’ evolvingtastes,” elaborated Julian Ayers, GM,Eros— Managed by Hilton New DelhiNehru Place.

A Melange of AromasLocated at the lobby level, Blooms offers

By Sharmila Chand

a sumptuous buffet for lunch anddinner everyday. Guests of therestaurant could enjoy indoor/outdoor

porch seating, gourmet comfort food, awine list tailored to the varied menu,and rich, satisfying desserts. The daycan simply bloom at the Blooms withthe freshly prepared breakfast and aselection of fruit juices and hotbeverages in the relaxed atmosphere ofthis 24-hour brasserie. In the evening,you could be induced by a variety oflocal and international specialties, fromthe buffet or the a la carte menu, tohave a dining date at this familyfriendly restaurant.

This winter, the team has pulled outall the stops and created a very specialSunday Brunch with the menuoffering an exhaustive selection of localand international cuisines, includingContinental, Indian, Mediterranean &Italian cuisines. There is also a range ofdesserts like chocolate fountain, hotdesserts, cakes, pastries, fresh fruits,and a lot more on offer.

There is a choice of indoor dining ora table set outdoors in a perfect settingof live music, to enjoy an afternoonwith friends and family. Thegastronomic options are appetisinglyshowcased at live counters that offer

“Sri Lankan cuisine will comealive with the two maestros inaction; be prepared to beenchanted by the vivaciousflavours, get enticed by thetempting aromas as you get readyto indulge in authentic Sri Lankandelicacies.”- Julian Ayers, GM, Eros — Managed byHilton New Delhi Nehru Place


R E S T A U R A N T

“We are delighted to introducethe exciting, delicious Sri Lankancuisine to our guests and we willcontinue to offer authenticcuisines from various regions inthe future.”- Sanjay Keswani, Director of Operations,Eros — Managed by Hilton New DelhiNehru Place.

sumptuous selection for diners withexotic tastes.

“Every Sunday there is a differenttheme for the brunch buffet. From aSushi Bar and Dimsum Station to aMongolian Grill, and from SeafoodSizzlers to Indian Sigri & TandooriKebabs and an extensive Dessert Buffet,the food stations brim with tastes andaromas that surround guests in thealfresco seating. And to top it all, thereare impressive range of wines, beer anda range of cocktails from the live barcounter,” informed the Executive Chefof the restaurant, Suprabhat Roy.

The Sri Lankan DelicaciesAs expected, the visiting Chefs fromHilton Colombo hotel kept theirpromise of preparing the best of theisland’s vegetarian and non-vegetariandelicacies which include the popularchicken black curry, mutton baduma,pork deviled, fish ambulthiyal, polosambula, and polpani pancake, amongothers. Succinctly, Chef AjithHewabandula & Chef RavindraPushpakumara from Hilton Colombohotel showcased the best of Sri Lankancuisine.

The tables were laid out beautifullywith a fresh coconut holding a flower,thereby accentuating the coconutinfluence on the culinary fare beingoffered.

Sri Lankan Crab Red Curry

Serves four

Ingredients

Crab (medium size): 4 Nos.

Coconut oil: 3 Tablespoons

Fenugreek seeds: ½ Tsp

Cloves: 2 Nos.

Cardamom Green: 4 Nos.

Curry leaves: Few leaves

Onion red chopped: ½ Cup

Garlic chopped: 1 Tsp

Ginger chopped: 1 Tsp

Turmeric powder: 1 Tsp

Red chilli powder: 5 Tsp

Coriander powder: 2 Tsp

Cumin powder: 1 Tsp

Rampe (Pandan Leaves): ½ Leaf

Goraka (Kudampuli): 2 Pcs

Cashewnut: ½ Cup

Salt: To taste

Coconut milk: 2 Cups

Method

1. Clean the crabs and cut each of

them into desired size.

2. Dry roast the cashewnut over low

heat without giving them a colour. Cool

down and grind to powder and reserve

them to be used later. Clean the

Gorake with running water to remove

all soil and then soak in water and

keep aside.

3. Heat oil in a heavy bottom pot

and add in the fenugreek seeds, cloves

and cardamom. When they crackle,

add in the curry leaves and stir for a

few seconds.

4. Add in the onion, garlic and

ginger and cook while stirring till a

golden brown shade is attained.

5. Reduce the heat; add all the

powdered spices and cook thoroughly.

6. Add the crab and cook while

stirring till it starts to turn red.

7. Drain the water off the soaked

korage and add in the pot with salt,

rampe and little water. Let it simmer

for 15 -20 minutes.

8. Finish with coconut milk and

cashewnut powder to adjust the

consistency of the curry.

9. Adjust the seasoning and serve

hot with steamed rice or hoppers and

garnish with slit green chillies.

Recipe by Executive Chef, Suprabhat Roy, Eros—

Managed by Hilton New Delhi Nehru Place

Recipe by Executive Chef, Suprabhat Roy, Eros—

Managed by Hilton New Delhi Nehru Place

There are many live stations at theporch of the restaurant, which were alldecked up with Sri Lankan props likeattractive masks, etc. To make thepicture perfect, the two visiting Chefsfrom Hilton Colombo hotel were seenbusy preparing dishes as per the guests’demands.

The Visiting ChefsChef Ajith Hewabandula earned thefirst runner up position during theWorld Spice Food Festival 2011 in SriLanka in the section of ColomboChicken Curry Challenge. He alsobagged the silver award for live

cooking, at the World Spice FoodFestival 2011.

Chef Ravindra earned bronze medalsfor carving in the spheres of vegetable,chocolate, and ice in the recently heldCulinary Art Competition, presentedby the Chef ’s Guild of Lanka.

But these talented Chefs do notbelieve in resting on their laurels. Boththe Chefs are very particular about theauthentic preparation of the dishes.Hence they have got most of theingredients from Sri Lanka. Thegastronomic fare provided by themreflected an authentic feel along withpersonal care. ■


C H E F V O I C E

How do you define yourself?I would define myself as ray of the

Sun. I see everyday as a newopportunity to learn and polish myskills.

Who were the biggestinspirations for your career?

It is my family. To be more specific,I got inspiration from my brother whois working as a Chef in Australia.

How did you become aChef? Was it accidental or did

you opt for proper training?Becoming a Chef was certainly not

an accident with me. It was somethingI chose early in my life and went on todo my bachelors in hotel managementin pursuit of that goal.

What are your specialties?They are Chinese and Continental

cuisines.

What do you enjoy mostabout your work?

Cooking and experimenting with

new ingredients.

What are your great stressesrelated to work?

I usually do not stress at work as Ienjoy my work thoroughly.

What are some of thequalities that you feel asuccessful Chef should have?

He/she should be innovative andhard working. Besides, he/she musthave good foresight, should be a goodteam builder, be interactive, and

Adding Flavours

and Colours to BlueBy Sharmila Chand

With a decade of experience in the F&B industry and armedwith a degree in hotel management, Saurabh Kalia, theExecutive Chef, PVR BLU-O, located at Ambience Mall,Vasant Kunj, Delhi, is extremely passionate about his job.Besides his impeccable culinary skills, he has expertise inplanning and setting kitchen layouts, which he has learntover a period of time during his stints with some of thefinest establishments in India and abroad.“Cuisine concept planning, facility planning, setting uprestaurants, vendor management, staff recruitment andtraining are the areas I have been working on,” he informedme during the course of the interview.Extremely conscious about food safety and hygiene,Saurabh believes in a hands-on approach towards work.He also likes to keep his team in good spirits while settinglearning examples for them. The excerpts of the interviewwith the complete Chef follow:


C H E F V O I C E

At PVR BLU-O, my work is

more challenging as this

place is pre-dominantly a

bowling alley. I have to see

that guests also get good

food here and don’t go back

hungry after an animated

game.

— Saurabh Kalia.

above all must be passionate abouthis/her job.

What do you consider to beyour best creations?

I consider tahu perkadel and ayambakwan jagung as my best culinarycreations. Tahu perkadel is a tahustuffed with various exotic vegetablesand is crumbed fried, whereas ayambakwan jagung is a dish of friedchicken with sweet corns.

And what dish are you mostproud of?

Ayam bakwan jagung. I got lots ofwonderful feedback about thiscreation.

What is your most hotselling item?

It is dahi ke kebab.

What is your favouritekitchen tool?

It is the Chef ’s knife, which mymentor gifted to me.

And what is your favouriteingredient?

I consider star anise as my favouriteingredient.

In your restaurant, whowould be your ideal diner?

Gordon Ramsay, the celebratedScottish Chef, restaurateur andtelevision personality, who has beenawarded with 13 Michelin Stars.

If you weren’t a Chef, whatwould you have been?

I would have been a farmer. I feelthat like cooking, farming is anotherway to serve people.

How do you rate yourself asa Chef?

I would say 9/10 is the right answer.

Where do we see you, 10years from now?

Hopefully, I would be managing myown chain of restaurants by then.

According to you, what isthe position of Chefs today inIndia? How is it different fromthat of the international level?

Today, a Chef ’s profession is wellrecognised and respected all over theworld, more so in India. I don’t thinkthe position of Chefs in India is anydifferent from that of the internationallevel, except that we need to travelmore to understand where the culinaryworld is progressing. �


In these health conscious times, thegrowing importance of healthycooking oil cannot be overlookedby the F&B industry. The health

benefits of olive oil have garnered muchmedia attention in the recent times. Likeolive oil, canola oil is another healthycooking option that has started adorningspace in domestic and commercial kitchenshelves of India with increasing regularity.

Canola oil can act as a healthfacilitator in Indian domestic andcommercial kitchens, and its importancein India in the backdrop of increasingincidence of chronic diseases in Indiancities cannot be undermined. It is no

wonder that in 2010, the exports ofcanola oil from Canada to India reacheda figure of 721 tonnes, which was tripleof the figure in 2009.

Canola oil, light yellow in colour with aneutral taste, is very low in saturated fats.100 gm of canola oil provides 884calories, thereby making it a high energyoil. Its high ratio of more mono-unsaturated fatty acids to saturated fattyacids makes it a healthy oil forconsumption.

Canola oil is a vegetable oil for use insalads and for cooking. This healthy oilcontains 55 percent of themonounsaturated fatty acid, 25 percentlinoleic acid and 10 percent alpha-linolenate (polyunsaturated fatty acid orPUFA), and has only 4 percent of thesaturated fatty acids (SFAs). Simple dietarychanges such as switching over to theconsumption of canola oil can lead tomultiple health benefits by way ofpreventing the incidences of type 2diabetes, cardiovascular diseases andobesity.

If one looks in totality, canola oil is thebest oil in terms of fat content. No otheroil offers this unique combination of fats.Some of the reasons why canola oil isregarded as one of the healthiest oils in theworld because it has:

• Lowest content of saturated fat or‘bad’ fat amongst all cooking oils.

• Very high content ofMonounsaturated Fatty Acid (MUFA),which plays a role in reducing bad

cholesterol. High MUFA facilitates toprevent heart disease, high blood pressure,diabetes and brain haemorrhage.

• Very high levels of Omega-3Polyunsaturated Fatty Acid(PUFA), whichplays a preventive role in heart disease andstroke.

• Beneficial 2:1 content ratio ofOmega-6 PUFA to Omega-3 to balanceexcessive Omega-6 intake in normal,everyday diet.

• Plentiful supply of Vitamin Eantioxidants, which reduces the risk ofheart disease, cancer and memory loss.

The Basics on CanolaCanola oil is made from canola seed.Canola oil is pressed from tiny canolaseeds produced by beautiful yellowflowering plants of the Brassica family.

Canada is the biggest single producerof canola. Canola is grown primarily inWestern Canada, Australia and USA.Primarily it is grown in the regions ofWestern Canada, with some acreage beingplanted in Ontario and the Pacific North-west, North Central and South-easternUnited States.

Each canola plant grows anywherefrom 1m (3 feet) to 2m (6 feet) tall andproduces yellow flowers which, in turn,produce seed pods. These seed pods areabout one-fifth the size of pea pods andcontain about twenty tiny round black orbrownish-yellow seeds. Each canola seedhas approximately 40 percent oil. Theseeds are crushed to obtain canola oil for

H E A L T H

By Tapapriya Lahiri

Choosing Health with


human consumption and the remainder is processed into a highprotein livestock feed.

Here it deserves a mention that canola was bred naturally fromits parent rapeseed in the early 1970s. However, canola is notrapeseed —their nutritional profiles are quite different.

The Canola AdvantageFor high heat applications like those involving sautéing, grilling,wok cooking and deep fat frying, oil with a high smoke point isvery beneficial. Canola oil has smoke points of 396-414°F.Moreover, if you don’t want the ingredients in your recipe to beovershadowed, then choosing mild tasting oils such as canola oilwill be a better option.

Baking with canola oil has health advantages as well. By usingcanola oil in place of melted hard fat, butter, shortening, lard orbrick margarine, you are replacing fats higher in saturated fattyacids and trans-fats with a far more healthy option. Moreover, byusing canola oil for baking, the total fat called for in a given recipeshould be reduced by 20 percent. The application of canola oilalso tends to make the baked good softer and more moist. So byusing canola oil in bakery products we are not only usinghealthier oil, we are also reducing the total quantity of fat in ourbreads and desserts.

Canola Business in IndiaNow the people in India have become more conscious of theirhealth and wellness and look for healthy and premium productsavailable in the market, whether imported or Indian. To fill thisaspiration gap, Jivo Wellness has introduced Canola Cooking Oilto India. Jivo Wellness Pvt. Ltd. is presently engaged in theproduction/import/marketing of Jivo Canola Cooking Oil.

Dalmia Continental has brought in Hudson Canola Oil,which can greatly interest the avid health-loving food lovers inIndia. Here it deserves a mention that in 2003, DalmiaContinental introduced Leonardo Olive Oil to India for Indiancuisine. Leonardo Olive Oil rapidly became the leading Indianbrand of olive oil in India. Hudson Canola Oil is another heart-healthy oil option from Dalmia Continental.

After USA, Canada, Japan and Mexico, canola oil is now beinglaunched in India. Most of the American restaurants includingKFC, McDonald’s & Taco Bell use canola oil to provide healthyfood to their customers along with taste. One can say that forhealth conscious Indians, canola oil happens to be the cooking oilof the future. ■

H E A L T H


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

Haute Services Private LimitedHaute Services Private Limited is a boutique hospitality

consultancy that was established in 2007. They offer a variety of

services in the fields of hotels, restaurants, art advisory and

interior design.

The mission of Haute

Services is to offer tailor

made solutions that provide

a distinct competitive edge

to their clients. Their

consultancy services can

be broadly categorised into

project related services and

operations related services.

Under the former they

provide the entire gamut, that includes project management,

consultancy on branding and positioning, interior designing

services, uniform design, developing brand standards together

with SOP manuals and menu design.

Under their art advisory service, they help clients to choose

from a wide range of arts. There are paintings, sculptures and

object d’art , that perfectly compliment and many a time define

the décor. In the case of art, they are also sound investments in

the long run.

The consultancy was established by Manish Kumar Baheyti,

who leads a team of highly experienced professionals. The

associates have a background of expertise having worked in

senior positions with some of the leading chains such as The

Oberoi Group, and Hyatt. Their growing list of clients include

boutique hotels and some well known international and domestic

chains of hotels.

Haute Services Private Limited

[email protected]

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.

Blanco CSBlanco CS (Customised

Solutions) concentrates on

the needs of professional

target groups with its three

business units Catering

Systems, Medical Care

Systems and Industrial

Components. Blanco CS

develops and produces high-

quality products for

commercial kitchens and the

catering industry, for clinics

and medical practices and for customers from industry.

The Catering Systems business unit offers well thought-out

systems in which food is delivered appetising and fresh to the guests

in line with the HACCP regulations. The product portfolio ranges

from Gastronorm and food transport containers to complete systems

for food distribution and serving. For years, Blanco CS’s Catering

Systems have set standards in the catering industry with innovative

developments, proven product quality and excellent service.

Blanco CS began its operations in the middle of 2011, in India. At

Aahar 2012, Blanco CS will present the Blanco Cook front cooking

system. Blanco Cook enables a varied, appetising cooking show

with 10 professional table-top units. The mobile fume extraction

modules offer a licence to breath easy.

Blanco

[email protected]

eMenu® SystemeMenu, an interactive digital menu, brings a taste of things to

come in the formal and casual dining markets. Its dynamic,

multilingual, touch screen interface will change the way your

customers experience your business. eMenu can be configured

to work in any hospitality establishment and allows customers

to control the mood of their dining experience while ordering at

their convenience — a perfect combination for increased comfort

and customer loyalty.

The system comes with customised

solution for each hospitality verticals i.e.

navigation only, full service, hotel, QSR, self

service, food court, etc.

Benefits to business owners:

• People tend to eat with eyes; attractive

visuals result in higher customer spends.

• Increased revenue by ability to

encourage up sales, cross sales, and

impulse buying.

• Quick and easy ordering, eliminates

all kinds of delays.

• Facebook integration, loyalty programs

and feedback system.

Azilen Technologies Pvt. Ltd.

[email protected]

-

Kitchen Blender #37Santos, the French manufacturer of electrical

equipment, launches a new version of the Kitchen

Blender #37. It is designed for restaurants,

institutions, hospitals, hotels and ice-cream shops.

Santos Kitchen Blender #37 is the ideal appliance

for mixing, liquefying and crunching all kinds of hot

and cold preparations such as gaspachos, soups,

purées and creams.

In addition to a new silent powerful and reliable

commercial motor, the Kitchen Blender # 37 is

equipped with new high resistance blades that

can crush hard ingredients such as ice cubes

and lobster carcass, for a better quality of

blending. Its variable speed (up to 15 000 rpm) creates a vortex that

can mix any kind of ingredients; liquid or solid. The new blender #37

also includes a pulse function (18 000 rpm) for an optimal result. The

exclusive patented santosafe® locking system for the bowl and the

cover allows a hands free use and protects the user: the motor stops

when the locking system is opened.

Santos new kitchen blender is supplied with stainless steel or a

transparent bysphenol free bowl (2 or 4 liters). In addition, the new

cap (Ø 46 mm) is removable in order to safely add ingredients while

blending. Santos new blender #37 is easy to clean as here all the

removable parts (bowl, blades, cover) can be handwashed or put

into a dishwasher. The new kitchen blender is powerful, safe, easy to

use and easy to clean, and it is the perfect equipment for all Chefs.

Santos

[email protected]


B U S I N E S S O P P O R T U N I T Y

ASKASKASKASKASK FOR YOURFOR YOURFOR YOURFOR YOURFOR YOUR

2011 Hotel & Institutions2011 Hotel & Institutions2011 Hotel & Institutions2011 Hotel & Institutions2011 Hotel & Institutions

Buyers’ GuideBuyers’ GuideBuyers’ GuideBuyers’ GuideBuyers’ Guide

TODATODATODATODATODAY!Y!Y!Y!Y!The 2011 Hotels &

Institutions Buyers’ Guide

provides comprehensive

information on more than

8000 products and over 5000

companies. It is the only

editorial driven guide,

providing latest updates and

trends on the products &

services. To get your 2011

Hotels & Institutions Buyers’

Guide contact our branch

offices or e-mail us.

Hammer Publishers Pvt. Ltd.Delhi: Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26, Rajindra Place,

New Delhi-110008 Phone: 45084903, 25854103 / 05Mumbai: 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road,

MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400 093Ph.: 91-22-28395833 Telefax: 91-22-28388947

E-mail: [email protected]


COMPANY PAGE NO.

ADAMI WILMAR LTD. 11

AKASA 85

AKSAI 01

ALLIED METAL WORKS 28

ALIMENTARIA 2012 79

ALPHASTACKCHAIRS PVT. LTD. 45

ANI GLASS CORPORATION 20

ARCTIC SALES INDIA 55

BLANCO 21

DABON INTERNATIONAL PVT. LTD. 07

ELLE & VIRE 27

ETHINIC FOOD EUROPE 2012 59

EUROPAIN 2012 71

FCML PROJECTS 25

FHA 2012 26

FIDELIO INDIA PVT. LTD. 51

GENNEXT LOGISTICS PVT. LTD. 24

HBF 2012 81

IFB INDUSTRIES LTD. 23

ITPO AAHARA 2012 63

KAMANI OIL INDUSTRIES PVT. LTD. 17

KANHAIYALAL TANDOOR PVT. LTD. 49

KING METAL WORKS 29

LOOM CRAFTS FURNITURE (INDIA) PVT. LTD. 34, 35

LOTUS HOTELWARES 43

MANISHA INTERNATIONAL BIC

METAL AVENUES 53

A D V E R T I S E R ’ S I N D E X

COMPANY PAGE NO.

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

A D V E R T I S E R ’ S I N D E X


MITORA MACHINEX 18

MRS. BECTOR’S FOOD SPECIALITIES LTD. FIC

MUNNILAL TANDOORS PVT. LTD. 16

NATURES BOUNTY WINES & ALLIED PRODUCTS PVT. LTD. 41

NEENA ENTERPRISES 57

NRA SHOW 2012 65

OCEAN GLASSWARE 31

PARSHADI LAL & SONS PVT. LTD. 37

PIFBEX 2012 67

RAMA VISION LTD. 33

RANS TECHNOCRATS (INDIA) PVT. LTD. BC

RATIONAL INDIA 14

REMINGTON STEEL ARTS 86

RODAA JI COMPANY 19

SHAMSONS FOODS 47

STACKWELL 69

STEC STAINLESS STEEL PVT. LTD. 73

S V CORPORATION 22

THAIFEX 2012 83

THE NEW INDIA ELECTRIC & TRADING CO. 84

TREE OF LIFE PVT. LTD. 15

UNILEVER FOOD SOLUTIONS 13

UNITAS FOODS PVT. LTD. 12

VANYA INDUSTRIAL EQUIPMENTS 09

VENUS INDUSTRIES 05

PRODUCT PREVIEW 82

BUSINESS OPPORTUNITY 84


I N T E R V I E W

Hammer Food & Beverage Business Review

By Sharmila Chand

The Innovative Restaurateur

His ambition is quite straightforward and simple. That is to introduce great dining destinationsfor the discerning diners of the capital. Saurabh Khanijo, the CEO, Welgrow Hotels Pvt. Ltd. isone of the successful restaurateurs of the city. With his innovative and persistent attitude, he isalways on the look out to bring in the best delicacies and myriad cuisine themes.Right from his first ambitious venture, The Kylin Experience in January 2005, he has been involvedin introducing various dining concepts to the capital. He is also credited with launching an Italianfine dining restaurant named Sartoria. Then in 2007, he launched Ivy Bar Dining in New FriendsColony, Delhi serving modern European cuisine, which he re-launched as Poison Ivy in 2010.Saurabh Khanijo is a man who believes in the dictum of slow start and improvising with consistency.He ensures that he goes on to the next project only after he masters his present one.On January 2011, as he celebrated Kylin’s sixth anniversary, he presented the Delhites withanother interesting dining place — The Kylin Premier where one can relish authentic oriental farein rustic yet contemporary interiors. With live Teppanyaki and sushi counters, here the personalChef at every table intends to serve mouth-watering delicacies to the guests as they sip on thedelicious sake. The excerpts of the interview with this avid food & beverage professional follows:

First and foremost, please spellout some key challenges ofopening a new restaurant?

Finding the right location at the rightprice is the greatest challenge. Usually thelocations which are good always come at ahigh price. Secondly, getting a loyal and goodteam is also very challenging.

Besides location at great price,which are the other very importantfactors that you need to take intoaccount for making a successfulrestaurant business?

Well, as a package everything in therestaurant business is tricky. Restaurants arelike cars, where all the four wheels have tobe synchronised and moving to get the rightspeed. I would say these four wheels are greatambience, great food, great service, and greatmarketing strategy. When all these factorsmove in sync, the restaurant becomessuccessful.

What would you like to say onthe current restaurant businessscenario of Delhi?

I personally feel Delhi needs a lot moregood restaurants, serving authentic cuisines.I agree new restaurants are mushrooming allover the capital but I would say that arestaurant is worth opening only if thepersons involved in that restaurant havedepth and dedication.

As a veteran in the hospitalityindustry, please comment on howthe food trend has changed in Indiaover a period of time?

With globalisation, people have becomemore exposed to varied exotic cuisines, andthis has induced many of them to becomemore adventurous in their culinary choices.People are now keen to try out new things, asfar as their eating out options go. This accountsfor the brisk business of authentic Japanese,French, Korean and other restaurantsspecialising in exotic cuisines, in India.

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

Being different and not getting in the usualrat race has helped us to grow. In the restaurantbusiness, if you have the courage and the visionto do something different and the ability tosustain it, you have a high chance of succeeding.

What do you enjoy most aboutbeing in this business?

Everything is a joy in this business onceyou manage to create the right restaurant.The joy ranges from creating delectable foodto meeting new people.

Do you find the pressure ofattrition getting on your nerves, attimes?

Initially I used to feel the pressure of losinga great Chef and/or a great employee but

with the passage of time I got used to that aswell. I now feel that no one is indispensable.You have challenges everyday but eventuallythey become a part of you.

What are the top three traits orskills you look for in your Food &Beverage Manager?

They are sound personality, greatpatience, and the ability to delegateresponsibilities. A good manager is the onewhose absence is not being felt.

Is it getting difficult to hire goodtrained manpower these days, inthe restaurant business?

It was and still is a challenge to get a goodteam. It is an ongoing practice to keepfinding and nurturing new skills and talents.

Can you suggest any tips orinsights to strengthen your team?

Make them an integral part of therestaurant. If you benefit, they should alsobenefit.

What are your future plans toexpand your brand?

In my seven years of experience I havefelt that casual and informal is the wayforward if one needs to scale higher in theIndian restaurant business. We are gettinginto café format, and adopting no frills andeasy dinning model for our places.