Fresh Ingredients Give A Flavourful Facelift, Says Chef Marco Murenu
Fresh Ingredients Give A Flavourful Facelift, Says Chef Marco Murenu

Chef Marco Murenu, Italian Chef de Cuisine at Prego, brings an exclusive gourmet experience from the island of Sardinia, which also happens to be his hometown. During the 10-day celebration of the Flavours of Sardinia, the menu at Prego, The Westin Gurgaon features recipes that are integral to the home kitchens of this exotic island. Situated in the middle of the Mediterranean Sea, Sardinia is the second largest island in the Mediterranean after Sicily. Sardinian food is simple, fresh and scrumptious as it uses a lot of organic ingredients. Sardinia is also famous for its Pecorino cheese.

Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food caters to the Indian palate.

Growing up in a farm to becoming Chef De Cuisine - The Journey 

My passion for food developed while growing up on a farm in Italy. I grew up eating farm-to-table meals with my large family and that helped shape my opinion on food. My father was a chef himself and an agriculturalist and taught us many lessons. My culinary journey so far is unlike any other five-star hotel chef. I grew up on a farm in a family of chefs and agriculturalists, so a passion for food was naturally in my blood. I worked on the farm with the rest of my family and waited tables at some local restaurants. Once I was an adult I moved to London and started working in kitchens and restaurants. I started as a Pasta Chef and over time graduated to Chef De Partie at Metropolitan by Como Luxury Hotels in Mayfair and later joined Emporio Armani Hotel and Crown Aspinalls Club in the capacity of a Sous Chef. My most recent stint was with Marriott Hotel International Amman, Jordan as Chef De Cuisine.

Food Has The Magic To Create Memories!

Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon

Very early in my career, I learnt two things. Firstly, work with fresh produce. A simple dish gets a flavourful facelift when you have fresh ingredients. Secondly, Cook with passion. Food has the magic to create memories. People often regard good food as a part of the celebration. So cook with passion, you never know what you may end up creating. 

Ingredients to being a successful chef

Like I said fresh produce is key. Also, it's important for chefs to keep evolving and innovating. Also, I think it's extremely important to connect with guests, interact with them, discuss and respect their food choices. You can learn a lot through just conversation especially in a foreign land. Always have an open mind towards reviews and recommendations. Being a successful chef requires listening to both positive and negative feedback and inviting feedback and considering the results will only guide you forward as a chef and one will continue to grow by taking into account what guests have to say about your creations.

Passion is the salt of your culinary career. You are on the right track if the smell of fresh cut vegetables and the sound of tossing spices into fire excite you.  But being a good Chef goes beyond being a good cook. A good Chef has to learn the art of leading an entire team of cooks towards his idea of a good recipe.

About Sardinian Food

Sardinian Food, Prego, The Westin Gurgaon

Sardinian food is extremely close to me. I have grown up eating it and love sharing it with people wherever I go. Since Sardinia is along the Italian peninsula, seafood is the core ingredient. Some of the delightful items on the menu that will tantalize the taste buds are Carpaccio di salmone alla giardiniera (marinated salmon with giardiniera salad in a  light mandarin dressing); Fregola di gamberi (Sardinian couscous with prawns in a bisque), Gnocchetti Sardi alla campidanese a dish comprising little "Sardinian gnocchi', typical pasta from Sardinia in tomato sauce with pork and pecorino cheese; Risotto asparagi e porcini, Pizza ai carcioffi e caciotta affumicata , Pancia di maiale arrosto e vernaccia and the most traditional Sardinian dessert Seadas con miele di acacia- somewhat a pastry, somewhat savoury, it could hold its own as an entree but it's actually a surprising dessert - a crisp, deep-fried pastry filled with oozing cheese and drizzled with warm honey.

The Indian palate is warm and inviting just like the Sardinian cuisine and while we may have toned down a little on red meat we have included some interesting vegetarian options that one must come to try.

The Menu at Prego Restaurant

Italian food has hundreds of reasons that justify its enduring appeal. We have extraordinary raw materials, the ancient knowledge of home cooking and the traditional Mediterranean diet. People of India are fond of good wholesome flavourful food and Prego's menu promises that. One can feast on an assortment of cold starters, fresh pasta, delectable risottos, homemade fresh bread, and delicious hand-tossed pizzas. One can also enjoy bruschetta, antipasti and rich classic sauces like carbonara, puttanesca or pesto. With highlights from both the Old and New World varietals, it features treats for all tastes.

Key to Planning a Successful Menu

Sardinian Food, Prego, The Westin Gurgaon

The key to restaurant success is having a clear, viable restaurant concept. While that involves many aspects-including locations, marketing plan, and the competitive advantage-the menu is a major player in your restaurant's identity. Objectively one should test all your menu items to achieve the best quality and streamlined production. After a month or so of menu planning, grade your efforts. Gauge how well you went and whether you need to make changes to a few things. The market dynamics could also be one of the factors to consider. Menus are driven by customer demand. People are travelling abroad and experiencing new cuisines and service standards. When they come back home, they expect the same.

This urges chefs to experiment and innovate to showcase their offerings and make them stand apart. With new concepts and cuisines being launched every day, one should always be aware of the latest trends and should adapt accordingly. A menu has to balance focus with variety. The most common mistake restaurants make is to offer a menu with a very broad range of items. It's always best to have smaller menus that are easy to change as per the seasons and availability, rather than having huge long menus.

New ingredient in cuisine/s 

Sardinian Food, Prego, The Westin Gurgaon

As I mentioned, seafood is a vital ingredient of the Sardinian cuisine and what I do is pair it with grains such as barley and couscous which are packed with nutrition. Imagine a warm bowl of couscous in a rich seafood broth. It doesn't get any better than that.

5 Mistakes that Chefpreneurs should avoid

Ignoring the original intention that brought them into this profession - All the long hours, stress and anxiety we endure in the kitchen can make us forget the 'why' in our culinary journey. One should revisit the original intention once in a while - maybe recall your happiness when you cooked your first ever dish. Remember this purest intention of yours, and stick to it. This beef up the motivation and drive to succeed as a chef because it is the best job in the world but is also the hardest job in the world.

Poor sourcing - Fresh produce is key and best used rather than canned and bottled things. Chefs should always realise the difference in the quality of produce. A good chef will never knowingly serve guests anything other than the best produce they can find.

Neglecting Continual Improvement & experimenting - Sometimes in one's comfort zones, one may neglect to seek continual improvement in our crafts. The world of cooking continues to change and evolve every day. Be passionate, be ready for something different every day and always remember that you'll never stop learning. You should never worry about experimenting with cooking, it's one of the biggest pleasures in life.

Enhancing Guest Experience - Try to make the guests feel at home, interact with them to know their likes and dislikes to personalize their meal, free them from any tension and to make them fully embrace the experience.

Ignoring Feedback - Setting aside all of the complications, a chef has a simple task of preparing food for guests to enjoy, always keep an open mind towards feedback and criticism, every complaint is a chance to better oneself.

 
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The Rise of Chef-Driven Restaurants: What Makes Them Stand Out in the Hospitality Industry
The Rise of Chef-Driven Restaurants: What Makes Them Stand Out in the Hospitality Industry
 

The restaurant industry is experiencing unprecedented growth with chef-driven restaurants being positioned at the forefront in the hospitality sector. Chefs are intricately creating menus utilizing their creative culinary approach placing customer satisfaction, branding, quality, sustainability and innovation at the centre of crafting a spectacular experience. 

Driven by the Culture
 
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines. These restaurants weave the chef’s personal story, beliefs and experiences to not only whip-up unconventional dishes but design a customised ambience - enticing customers with a sense of originality and Genuity.  
 
There should be an artistic twist and created dishes that are inspired from cuisine culture whilst retaining a uniqueness and having their own distinctive personality with each dish on the menu narrating its own story.  Dishes such as the Aji Lima Churros were created by taking into account the popularity of churros in Mexican and Spanish eateries. To add a delicious twist to it, we serve savory churros that are perfect as an appetizer/snack with its crackling and spicy flavour! Additionally, the Scallops from the Buttery Bay Scallops - is an ingredient not seen predominantly in various Indian diners, conversely it is quite popular in California. I added this dish to the menu as it is versatile, has a subtle flavour and effortlessly complements local ingredients. I wanted to create something fresh that would wow the customers and thought this was an excellent opportunity! 

An Interactive Dining Experience is Way Forward
 
A curation of interactive dining experiences contributes to attracting customers to chef-driven restaurants. Chefs can be seen preparing meals at a live counter or in an open kitchen showcasing the aspects of cleanliness, hygiene and their advanced skill set.  
 
Various dishes using a vast selection of the finest ingredients are created by chefs. There is an increased focus on ingredients as chefs can use their vivid imagination with no restriction – leading to ingredient-forward menus. The biggest learning has been to create a dish dedicated to the ingredient while allowing it to depict a convincing plot.  
 
Environmental-sustainability is the hidden formula to the rising success of many chef-driven restaurants. Chefs use local ingredients which mainly come from farms and source ingredients on a season basis to prevent wastage - the menu is subject to change with each season which aids in maintaining customer interest.  

It’s about Being Aware
 
Similarly, the inspiration for the dishes in Japanese-European restaurant, was emphasizing on the local produce and pairing it with exotic ingredients - prominent in the culinary sector. The Truffle Lobster and Grilled Vegan Cottage Cheese are two dishes whose ingredients are locally procured. Sourced (the lobster) from the fishermen community in Mumbai, the Truffle Lobster comprises the lobster head and carcass, along with the Tail poached in Truffle Butter offered with Truffle foam and shavings. A perfect amalgamation of local produce with exotic ingredients like truffle. Moreover, the Grilled Vegan Cottage Cheese consists of watermelon seeds and is served with herb wild rice obtained from Manipur; and a sweet potato mash to add a flavourful aroma to the dish. The dish was created with the intention of providing vegan guests a phenomenal dish packed with a blend of flavors and uniqueness.  
 
Earlier, chefs were not introduced to the wider audiences as the people who invested and helmed restaurants were not chefs. Over the years, we have witnessed chef-led restaurants gain traction and popularity with their forward-thinking experimental perspective. The chef’s personal experiences and vision, creative and risk-taking ability, passion to engage and build relationships with customers and association between ingredients and personalized experiences – have led to their rise in the hospitality industry.  

 

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Deconstruct the Recipe but Keep Flavours Intact Says Chef Raji
Deconstruct the Recipe but Keep Flavours Intact Says Chef Raji
 

Chef Raji, a passionate cook, started her gastronomic journey learning traditional Indian dishes and some baking at her home. To gain a certified mastery over the subject, at the age of 36, Chef Raji enrolled herself at a reputed Culinary Academy in Mumbai. There she gained CTH (Confederation of Tourism & Hospitality) Level 2 certification. Later, an urge to expand her horizons furthermore she went to Blue Elephant Cooking School in Thailand to learn the art and science of Asian cooking. 

Chef Raji's Kombucha is her designated speciality drink. Made out of scoby, which is the live culture for bacteria and yeast, it transforms Kombucha from a sweet tea into a tangy, fizzy beverage. This healthy drink is increasingly creating a niche for itself in India's foodie culture. She is also well-known for making incredibly delicious cocktail food servings (tapas) like pan ke ladoo, stuffed bread vada (a five-minute recipe!), tempered spinach dumplings, tarte tatin, ceviche, different kind of tarts, cakes, cookies, desserts and a lot more! 

She has created a small Greek-themed kitchen garden space of her own in her studio where she grows herbs and spices such as thyme, oregano, clementines, basil, chillies, etc. and uses these fresh ingredients in her cooking. 

In an interview with Restaurant India, Chef Raji speaks about her take on cooking fusion food.

Chef Raji's Culinary Journey

My culinary journey started at 36, with an Expertise in Goan cuisine. But I was always keen to learn different cuisines, and that enticed me to take admission in different culinary schools around the world. I have been trained under Palate Culinary Academy (Mumbai), Blue Elephant Cookery School (Thailand), Ballymaloe Cookery School (Ireland) and am looking to enhance my skills even further.

Three interesting findings in the culinary journey so far

- We are all are trying to get back to our roots today - authentic food is back in trend.

- Grow yourself, cook and eat.

- There is a lot of acceptance of different cuisines and cultures.

The Key to Designing a Perfect Menu

For me honestly, designing a menu is very personal; it needs to have your personal presence, your creativity, your own curation, and your integrated favourite flavours on the table. A perfect menu is connected to the cuisine, the culture and the location. 

Take on Fusion Cooking

I love to do fusion cooking, but I also love to retain the flavours. While you deconstruct the recipe, don't deconstruct the flavour; that's the trick!

Element of Uniqueness in Food Menu

Just serve real food!

Tips to Impress Guests

When I have family and friends at home, my homemade caramel custard is a must for dessert. But yes I always try to serve something new but keep one recipe from the previous party which was on the top of all.

New-age Food Trends     

With the changing of dimensions, I believe a lot of sustainably grown food will be welcomed with love. The millennials are very much aware of the benefits of healthy food so the farm-to-table concept will also be growing more. I can see a brighter future for food. It would also be like cooking from the past, means a lot of authentic, age-old recipes will come to life.

Trends in the Culinary World

I make sure once in a year I enrolled myself to learn some new skill or cuisine. But if one can't enrol into one of these, it doesn't mean you can't cook. With media support through YouTube, Instagram or by reading books, I constantly upgrade my skills. You need to be updated with the news in the food industry.

 

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The Secret to Delivering Great Service: Get the Basics Right Says Executive Chef Rounak Kinger
The Secret to Delivering Great Service: Get the Basics Right Says Executive Chef Rounak Kinger
 

Rounak Kinger, the Executive Chef of Courtyard Marriott Pune Hinjewadi, brings with him over 12 years of culinary experience at five star and luxury hotels. In addition, he is also an outstanding trainer and coach, sharing his knowledge and skills with over 40 colleagues to build a strong culinary team at Courtyard Marriott Pune Hinjewadi. 

Graduated from IHM Mumbai, Chef Rounak started his career with theTajgroup of hotels as a Management Trainee and moved up the ladders managing the luxury Taj banquet kitchen. Following his stint with Taj, Chef Rounak was appointed by Shangri-La Hotel, Mumbai, for managing the renowned 'Seven kitchens' and their famous all-day dining located at the heart of Lower Parel in Mumbai. Post this experience, Chef Rounak moved on for international exposure to an uber-luxury hotel, Waldorf Astoria Dubai Palm Jumeirah as pre-opening team members. 

Chef Rounak Kinger gained experience when he was selected as the South-East Asia finalist for San Pellegrino Young Chef Challenge in 2016 held at Bangkok, where he worked with well-renowned chefs from all around South-East Asia. 

A native of Mumbai, India, Chef Kinger honed his culinary skills at the prestigious Institute of Hotel Management, Mumbai, and holds a certification of hospitality and hotel administration. Chef Kinger believes in the Japanese philosophy of 'kaizen', which means 'continuous improvement over time'. He takes interest and spends time studying and finding new approaches and on-the-job training.

In an interview with Restaurant India, Chef Rounak Kinger talks about the secret behind his great delivery and service.

Journey to Becoming a Chef 

I always wanted to join aviation as it thrills me. My mother was the inspiration behind me becoming a chef. She used to pass by Dadar Catering College in Mumbai in her childhood and was curious to explore the world inside. Due to family commitments, this dream of hers always remained incomplete. She used to cook with great enthusiasm and serve with love. This lit the spark in me and I started helping her to cook at home. It used to be a great experience when guests in our house came and appreciated my presence in the kitchen. I joined Dadar Catering College and went on to become a chef, which was the goal of my life.

Key to Designing a Perfect Menu

Variety of ingredients, the balance of flavours and a story behind every dish is a must for every successful menu. Guests explore more from the unexpected so that it meets their expectations every time they dine out.

Catering to Indian Taste Buds

Indian taste buds are very versatile just like its culture. Use of authentic ingredients sourced from the region and following authenticity is the key to satisfying Indian taste buds. 

Secret to Delivering a Great Service

Getting the basics right is the secret to delivering great service. In today's world, in order to innovate and be creative, we often forget our basics. For a tremendous service, both the product and the service must score.

Contribution of a Good Menu in the Restaurant Business

Good menu is everything in a restaurant business. It is the gateway to the business, reputation, revenue and relationships with our guests. The menu reflects the core of the restaurant and its commitment to delivering exceptional quality and value for money.

New Techniques in Food that helps a Restaurant Grow

There are many techniques which keep evolving from time to time. Many modern scientific techniques have changed the way we ate. However, there are old school techniques that are relevant even in today's world. To grow a restaurant business, there has to be a blend of traditional techniques and modern ones. 

The Element of Uniqueness in the Menu

The best quality ingredients are the core element of uniqueness for any menu.

Impressing Consumers when it comes to Food

I always try to stick to authenticity with fun elements attached to the experience. A significant key to bringing in new business to your restaurant is building a buzz around the food, service, and atmosphere.

Tips on Innovations in the Restaurant Menu

"Go local" is the concept, which is quite essential in a menu today. Supporting local artisans and getting the best quality ingredients for the service is the way forward, along with the introduction of unexplored flavours that makes guests try the menu and appreciate.

Staying Abreast with the New Trends in Culinary World

I always follow the Japanese culinary world to take inspiration as Japanese cuisine is one of the most disciplined cuisines of the world. The ingredients used are fresh and par excellence.

 

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Lebanese Cuisines Go Well with Indian palate, Says Chef Jihad
Lebanese Cuisines Go Well with Indian palate, Says Chef Jihad
 

Chef Jihad El Chami tastefully takes his patrons on a cultural and culinary tour to Lebanon at the Lebanese speciality restaurant, Mabruk at Hotel Sahara Star, Mumbai. Originally from Lebanon, Chef Jihad Chami calls India his home; serving with Sahara since 2007.

Under Chef Jspecialityihad’s leadership, Mabruk has won as many as eight awards for ‘Best Lebanese Restaurant’ by Times Food Guide and 2 Golden Star Awards for the same category. Chef Jihad is not just passionate about creating a repertoire of Lebanese dishes, but also want to open a window into the traditions and taste of the cuisine.

In an interview with Restaurant India, Chef De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the Lebanese and Indian food cultures.

Cooking, a Universal Language

One of the best things about cooking is that it’s a universal language that takes different forms in different locations. During my culinary journey so far, I found the following things interesting:

- The similarity of ingredients and cooking method across the country

- Social impact on the seasonal cuisine

- The vast cuisine worldwide

Menu planning for a Lebanese speciality restaurant

When we were doing the research, we found that Lebanese food is very popular, the reason behind is the ingredients which we use in Lebanese cuisines; they are very similar to the cuisines here and go very well with Indian palate.

Also Read: Virtual CFO Chintan Shah Says Automation, Robotics Have Disrupted The Traditional Ways

Familiarities in the Indian and Lebanese food culture

The cooking method is very similar, like dum cooking, stew, use of charcoal, bread and rice preparation are very similar. Kebabs are famous in both cultures. Also, there are a lot of ingredients that are common in the cuisines like cumin powder, mint, rice and coriander and nuts.

Catering to Indian Palate

In Lebanese cuisines we do have salads like Greek, which is very much Indian palate, also tagine and rice preparation are very similar to the Indian palate.

Strategy to Get Repeat Customers at Mabruk Restaurant

I always go to the table and understand the guests’ requirements by explaining the Lebanese food, taking feedback and rectifying as per guests’ palate.

New Ingredient Added to the Menu

The new ingredients that we have introduced are avocado and red quinoa. This is mostly because of the health factor and how people have become more health conscious.

Menu-planning of a fine-dining restaurant

In menu planning, we do menu engineering, detailing of guest feedback, ingredients availability and utilizing of local ingredient.

Favourite dish

In vegetarian, my favourite dish is Tagine Khodar and in non-vegetarian Laham Mouzet.

 

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Key To Menu Planning: Keep the Local Essence in Food, Suggests Chef Vivek Swamy
Key To Menu Planning: Keep the Local Essence in Food, Suggests Chef Vivek Swamy
 

Vivek Swamy always knew his first love was the kitchen. Born and brought up in the fast-paced city of Mumbai, Chef Vivek Swamy has worked in India and in Canada, showcasing world-class experience; he had spent time learning various gastronomic skills in India and abroad.

Graduated from the renowned culinary school - Institute of Hotel Management & Catering Technology (IHM), Mumbai, Chef Vivek Swamy first worked at a five-star hotel in Kerala for two years, at the butchery, to hone his skills as a young commis cook. Eager to learn more, he moved to Canada for further studies and pursued Artisanal Culinary Arts from Fanshawe College, London, Ontario. He had also worked at a classic fine-dine Italian restaurant and he was chef-de-partie and then moved to a 4-diamond “Relais Chateaux” restaurant in Quebec, Canada. Starting as a pantry head, he made it all the way to being the Sous Chef of the restaurant.

When he moved back to India, Chef Vivek Swamy was impressed with the culinary culture in India and was then hired at Out Of The Blue restaurant. At Out Of The Blue, Chef Vivek introduced gluten-free millet and grain-based pizza with vegan sauce.  

In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.

What does the new menu at Out Of The Blue restaurant look like? How healthy it is?

The new menu has nuances of the current culinary trends while still keeping it very clean, local and sustainable.

The health quotient of the menu is on the higher side as compared to what one would expect to find on a regular Out of The Blue menu, this is mainly keeping in mind, how the current trends are, where everyone is trying to follow a healthier-yet-tastier lifestyle, to this aspect we have introduced several new pizzas which have gluten-free and healthy bases viz, Jowar, Bajra, black rice, Ragi, and the keto versions of broccoli and cauliflower.

Could you define your previous menu? Why did you change it?

The previous menu at Out of the Blue was slightly outdated in terms of how long the menu was running for. Although there were no shortcomings what so ever since the menu covered each and every crowd that is the favourite of this 19-year-old restaurant in the heart of Bandra.

What is your key to planning a successful menu?

The key to any menu planning is sourcing of ingredients and keeping the local essence in the food, while as a cook I always aspire to use the best of the ingredients in the world, during the course of etching this new menu down, I constantly reminded and pushed myself to find local substitutes for these world-class ingredients without compromising on the quality of the final product for e.g., instead of using a pure mustard essence for an Italian variation of meatballs, I use the kacchi Ghani mustard oil from West Bengal which my staff helps me source. 

What role does a menu play in driving business growth?

Restaurant menus are possibly the most pivotal part of continual business development. The reason is as simple as the fact that the change is inevitable and extremely important. Since the restaurant ambience is set and being a crowd favourite will pull regular patronage but food menus need to evolve to keep the patronage happy and craving for more. This is something I have learnt from chefs under whom I was trained in Canada. This, in turn, promotes locally sustainable and organic produce.

What new ingredient you are using in your cuisine/s and why?

I have been exploring a lot of new ingredients millet and grain-based mainly to be able to cater to a niche market, however, different forms of mustard have definitely been on top of my priority list, I have probably eight different mustards dishes in the two outlets together.

How do you see the food trends in the next two years?

Food trends in India have changed considerably from the time I have joined the hospitality sector and I see this change being continual, but we need to start thinking about food as an experience and not as a means to an end. The passion and dedication that cooks have can only be justified then.

Although as I mentioned there is a substantial change, for a bigger and better change we need to start exploring and start believing in local produce that they can stand up to the world standards.

 

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Chef Anahita Dhondy's Expert Advice On How To Make Diners Revisit the Restaurant
Chef Anahita Dhondy's Expert Advice On How To Make Diners Revisit the Restaurant
 

Chef Anahita N. Dhondy comes from a family of Parsis settled in Delhi. Since childhood, her world has revolved around food. She takes inspiration from her mother, who has been cooking and catering Parsi food and baking cakes. Anahita started helping in the kitchen since she was 10 years old and knew from a young age that she would wear the chef’s hat as a grown up. 

She pursued her culinary dream by enrolling into IHM-Aurangabad which she passed with honours in Culinary Arts. She trained at Taj properties, the BBC at JW Marriott and went on to acquire a Grande Diplome from Le Cordon Bleu, London.

An expert at French pastries and cuisine, 27-year-old Anahita joined SodaBottleOpenerWala as Chef Manager four years ago, when she was 23. She cooks Parsi food from the heart and calls SodaBottleOpenerWala her second home where the spices mixes are supplied by her mother and the recipes she uses in the kitchen belong to her grandmother. She hopes to constantly make dining at SodaBottleOpenerWala an experience that will leave a happy imprint as she lives to make others eat the best.

In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.

Focus on Flavour

As a chef, I contribute through my cooking. I focus on flavour and how a dish tastes. It’s the key for me that cuisine should not only look good but taste good too; this makes the diners remember the cuisine and revisit the restaurant. I don't think there is any one contribution but lots of little bits that we keep doing. It’s about learning, sharing and cooking with the chef community to make food more recognized and better in the world.

Personally, my culinary journey started at home with mum, from little decorations and garnishes to starters and main course and even cake, I learnt so much with her.

I studied at IHM-Aurangabad and at Le Cordon Bleu in London. When I got back SodaBottleOpenerWala was planned by A.D. Singh and his team. Since then it's been a journey of rekindling my love for Parsi food, and constantly reviving new dishes and adding them to the menu. There is so much that I've learnt over the years, so much I've discovered and grown to love.

Currently, I've been popularizing lost grains and working with the Chef Manifesto and the UN Global Goals - SDG 2 - Zero Hunger for which I've been representing India on a global platform. 

Also Read: Why A Good Menu Is Crucial for Your Business

3 key things learnt as a Chef Manager

- Keep a balance between the kitchen and the service team is crucial.

- Take care of your guest needs and take feedback.

- Constantly innovate.

Key challenges faced as a young woman chef

The kitchens are not used to seeing a female and, thus, it’s difficult for the staff to familiarise and work with a female chef. It’s not easy to get things done if your team doesn't respect and respond to you, so it’s imperative for you to keep a strong grounding and stand to face any issues that might come your way. At the end of the day, there is no difference between men and women, the work is the same. 

SodaBottleOpenerwala Gurugram Clientele

We are an Irani cafe and bar, we cater to everyone! We've got people who come with families; some are on dates, client meeting with CEOs and even an intern who might be sitting on the next table. From grandparents, who love their Lagan nu custard, to young adults who love the Finding Freny (a cocktail); everyone loves it.

Footfall at SodaBottleOpenerwala Gurugram

About 500 people per day.

Five aspects of cooking every chef need to know

Cutting and chopping, basic masala preparations, taking care of ingredients and equipment, sautéing, roasting and baking.

 

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Biz Tip: Execute Your Restaurant's Menu Correctly, Says Chef Aniket Das
Biz Tip: Execute Your Restaurant's Menu Correctly, Says Chef Aniket Das
 

Chef Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, brings in proficient cooking skills and extensive knowledge of food to the Hotel’s signature restaurant Nook, a sleek and a modern restaurant with a nature-inspired green and white palette plus a selection of healthy and delicious Indian and international fare to satisfy your cravings.

Chef Aniket Das is a perfectionist and loves to craft authentic delicacies and research on new flavours.  He strongly feels one can learn the best if one has the zeal to learn and practice ardently. His passion for great food has only made him a thorough individual who understands food and customers’ appetite; cooking wholesome, healthy and well-presented meals, are the few important ingredients of a successful chef which is aptly seen in Aniket Das.

Also Read: Make Your Diners Order More With These Best Menu Design Hacks

"I am a passionate chef who loves to cook food and satisfy each soul by bringing a smile on their face,” Chef Aniket tells Restaurant India. Having an experience of over 12+ years in the industry, Chef Aniket Das has worked with brands like JW Marriott, Four Seasons, Park Hyatt and Movenpick amongst others. He loves to travel and discover food from small places and joints which are unexplored and untouched yet.

“I don’t believe in ‘Dieting’ but ‘Die Eating’,” says Chef Aniket.

In an interview with Restaurant India, Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says one should keep locality, local produce and clientele on mind while designing the menu for a restaurant.

What is the key to designing a perfect menu?

There are a lot of factors but my belief is to use fresh and seasonal ingredients. Other important points to be kept in mind are locality, local produce and clientele.

What is the contribution of a good menu in the restaurant business?

I feel a menu has a very limited contribution to the business unless it is executed correctly. You might have a great menu, but if you and your team aren’t able to deliver on quality then it makes no difference as it is merely a piece of paper.

Must Read: Three Essential Elements To Keep Your Restaurant Menu On Track

What are new techniques in food that helps a restaurant grow? How?

It is very important to get your basics right before experimenting with the techniques that help to elevate your food like smoking of meat, a fusion of flavours, modern plating methods, etc.

What should be the element of uniqueness in the food menu?

I strongly believe the uniqueness in the food menu should be the use and presence of local and fresh ingredients. These ingredients can only be justified by correct usage and delivery in terms of quality and authenticity.

How do you like to impress your consumers when it comes to food?

I love to surprise them by cooking dishes that are local, fresh and also something which they have never explored before.

How difficult/easy it is for you to cater to Indian taste buds?

‘Nothing is difficult in life’ is what I firmly believe in. Life can only be challenging but these should be taken positively which indirectly helps us, the chefs to improve his skills and knowledge.

What uniqueness and innovation would you like to introduce when planning the menu?

Going local and using freshest of ingredients in the recipes and serving those dishes are unique for me and that’s what I feel should reflect in the menu when being planned.  These ingredients can only be justified by correct usage and delivery in terms of quality and authenticity.

What do you do to stay abreast about the new trends in the culinary world?

I travel all across the country, to the most remote locations, and meet new people to understand their lifestyle and cooking/eating habits. Every region of our country is unique and, often, has taste, ingredients and textures entirely different from the next. I also read wherever possible to be informed of the latest trends in the industry.

 

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Restaurateur and Chef Pankaj Bhadouria Tells Why a Good Menu Is Crucial for Business
Restaurateur and Chef Pankaj Bhadouria Tells Why a Good Menu Is Crucial for Business
 

The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter the first televised cookery reality show – MasterChef India. Pankaj Bhadouria, currently, hosts the second season of ‘3 Course with Pankaj’ on LF Channel. Besides, she has authored and co-authored many cookbooks.

In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."

‘There is a greater acceptance of restaurants with bars in Tier II cities’

An interesting trend I have noticed in recent times is a clear need for investment in technology. Today’s consumers expect online ordering, mobile apps and convenient takeout and delivery options. Hence, restaurants need to keep pace.

Secondly, each of us has a clear, defined audience we cater to. Consumers, especially millennial and younger, with a decent pocket, are not fans of the chains; they’re looking for distinctive experiences, even if they are available in tiny, stand-alone outlets. In the coming years, we can expect continued growth among fast-casual restaurants, with a greater emphasis placed on real ingredients and clean labels. Our consumers are definitely more aware and awakened!

Also Read: Breaking Barriers: 15 Inspiring Indian Women Entrepreneurs In Food And Beverage Industry

I have also noted a greater acceptance of restaurants with bars in Tier II cities as well. Drinking in restaurants is becoming far more acceptable and adult beverage programs have become increasingly refined and high quality. 

About Café by Default and its Expansion Plans

Café by Default is a Restro-Bar where we’ve aspired to bring the World Cuisine in one place. But while designing the menu, I had to keep in mind my city and its palate as well. The menu turns out to be global yet has a very comfortable feel; it appeals to all age groups. From Wood Fired Pizza to Durban Bunny Chow, the Balinese Soto Ayam Soup to the Italian Minestrone Soup, Vietnamese GoiCuon to PeriPeriTikkas, my Biji’s recipe of Dal Makhani, Risotto to Parcel Biryani, Fish & Chips to Prawns 65: our food is happy, fun yet slightly quirky!

The beverages, too, stand to outsmart on the menu. The thick shakes, Brain Freezers, Mocktails, Cocktails̶a, We have a lot of inspiring drinks on offer.

To me, how the food appears on your table is very important and I have had a lot of platters and servers customised for my need.

As far as the expansion plans are concerned, we are looking forward to taking Café by Default to cities like Bengaluru, Hyderabad, Mumbai, Jaipur, Ahmedabad and Delhi.

Tramp Tree Café is the mid-segment outlet that we plan to introduce to Tier II cities. The menu here is slightly more familiar and yet equally well presented.

The Contribution of a Good Menu in Restaurant Business

A restaurant is as good as its menu!

Isn’t food the reason why people go to a restaurant in the first place? The dining experience and sometimes the necessity to eat out also count but at the end of the day, it is the food that matters most. A good clean menu is what people look for. A speciality restaurant needs to live up to what it claims to offer; a fast casual shouldn’t have too many options to confuse, a well laid out buffet limits the responsibility of choice and a taster’s menu offers the element of surprise and discovery and completely eliminates the responsibility of choice.

New techniques in food, be it in preparation, presentation or packaging, always add freshness in the approach to food in restaurants.

In Pics: 6 Young Women Foodpreneurs Changing The Way India Has Dreamt Food

The Element of Uniqueness in Food Menu

Consumers seek value for money, be it in the quantity, quality or uniqueness of the experience. Any menu designed should take these factors into account. Creativity on plate attracts but it is the taste that defines. What makes a menu unique is innovation yet acceptability to the palate of its consumers.

Impressing the Diners when it Comes to Food

All you need to do to impress your diner is - be honest with your food. Freshness and integrity in food are very important because it reflects the flavours and taste of food. Present it well, make it a treat for the eyes just as it is for the taste buds and you have a winner there!

Must Read: Make Your Diners Order More With These Best Menu Design Hacks

Take on Changing Consumer Tastes and Preferences

If there is one thing that is constant in this world, it changes! The industry has experienced a great change in how people look at and approach food. The food industry is always trying to keep pace with it. I would also like to say the food is and shall always remain a source of comfort and joy. There are things which have never changed and will not change ever for we are connected to them deeply.

Our consumers’ palate is not shrinking but increasing. It is happy to have what it did and happier to all that we can offer them something new.

Secret Recipe to Success

There is only one recipe to success and that is a well-blended combination of honesty, integrity, hard work and foresight!

Five Tips and Tricks on Spice Mixes

- Freshness first! A freshly blended mix of spices tastes best.

- Never store spices near heat or light, you kill them!

- Refrigerate them in airtight, sealed containers to retain flavours for longer.

- Quality speaks for itself. The best ingredients make the best food and spices are the soul of good food. So always use the best quality spices.

- Identify your brand of spices and stick to it! A change in the brand can cause a major change in the flavour of your food.

Take on Modern Indian Food

Modern Indian food plays with traditional Indian flavours in a new avatar! Sometimes it is the presentation of food that takes a new look, sometimes it is the cooking technique that sees a change. But the flavours essentially remain the same. Many brilliant chefs are working hard to change the perception of Indian food. The modern Indian food is presenting our food in a new light before the world, one that is more acceptable to the world palate.

 

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Food Trends: We Will See More Fermented Foods and Sustainably-Grown Grains, Says Chef Akshay Malhotra
Food Trends: We Will See More Fermented Foods and Sustainably-Grown Grains, Says Chef Akshay Malhotra
 

Akshay Malhotra is the Executive Chef at ITC Welcome Hotel, Dwarka. Prior to working at Welcome Hotel, he had contributed towards the opening of the ITC Grand Bharat in Manesar and was the Executive Chef at Mughal, Agra. Chef Akshay has been associated with the ITC Group for eight years now. Speaking about his early journey, Chef Akshay reveals he never knew that his passion lay in food. He was studying to become a hardware engineer.

Chef Akshay tells Restaurant India, “I was studying to become a hardware engineer but midway plans changed. I was doing summer school at Carnegie Mellon in the US and one day while crossing the Pittsburg culinary Institute, I got off and asked the people wearing white (chef) hats and uniform about their profession. I, then, checked which the best culinary institute is. I came to know about the Culinary Institute of America at Hyde Park; I went there, gave my interviews and entrance, and got admitted. It was a big jump for me.” Akshay is a graduate of the Culinary Institute of America, New York.

When asked about how he sees the restaurant industry in India vs restaurant industry abroad, Chef Akshay tells Restaurant India, “The industry is a little different because of the culture and demands. The diners’ choices are different there. At the end of the day, it is the cultural difference. India is a more culture-driven place. We have a civilization which ages 5000 years back, hence, the effects of that is visible. Our food is deep. America as a country is around 350 years old, hence, their cuisines is kind of new to the world. What we had already done in the past, they are doing now – trying out different flavours and foods.”

Speaking about the hotel vs standalone restaurants, Chef Akshay Malhotra told, earlier, the hotel restaurants were the only fine-dining option for the diners. “When I came back to India, the only option was to eat in a good fine-dining hotel restaurant. It has been changing and evolving slowly now; standalone restaurants with fine-dining concepts are now successfully running in the country. There are a lot more options now. The market has exploded with similar concepts. Thanks to the eating habits of the people,” he says.

“People are exposed to the food during their travels outside India; they had seen food, so there is a demand for global food. There used to be a time when hotel restaurants would be the only ones to serve such cuisines. Now standalones have come forward and giving a tough fight for the money and they also have a product which they could boast of. Being a standalone restaurant, it’s easier to bring along a change. It’s easier for them to incorporate the menu changes,” Chef Akshay adds.

The whole industry in India has changed. It seems that standalone restaurants will continue to grow at a faster pace.

When asked about the food trends in the industry, Chef Akshay replies, “Millets, of course, have come to the mainstream!”

“Fermented foods will be there. A lot of pickling will happen in either western or eastern way. There’s going to be the comeback of the food that our grandparents used to have. Organic and sustainably grown grains are going to come to the forefront,” he further adds.

 

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Know How Chef Kayzad Sadri Makes Buffets Interesting
Know How Chef Kayzad Sadri Makes Buffets Interesting
 

Chef Kayzad Sadri, General Manager (Corporate) - Food and Beverage at Mahindra Holidays & Resorts India Limited, manages the efficiency and effectiveness of the F&B Division of the company across over 58 resorts in India and internationally. He had, previously, worked with The Oberoi Group, Intercontinental, The Leela, etc. He has an eclectic experience in the food and beverage space.

In an interview with Restaurant India, Chef Kayzad Sadri talks on how new ingredients add to creativity.

Tell us three interesting findings in the restaurant industry in your culinary journey so far.

The first thing that I have learnt is that restaurants that open with a strong back story in mind and stick to their core concept over a long period of time are successful. Today, many restaurants are not sure about the kind of food they want to serve from the very beginning. This leads to a lot of experiments, additions and subtractions in the menu on a regular basis and the majority of restaurants never get the right mix. 

The restaurant business is all about getting the small details right, like how comfortable are the chairs, is the air-conditioning set at the right temperature, is the service attentive and personalized and not intrusive and overfriendly, are there enough vegetarian dishes in the menu to excite the diners, etc. The places that get the afore-mentioned small details right, usually become favourites and stick for a long time; rest come and go.

Also read: Chef Thayanithy Tells Why Alfresco-Style Cafés Should Avoid Complex Cooking Techniques

How would you define your style of cooking?

Cooking is so personal to a chef that there are probably as many cooking styles as there are chefs.

I would say my cooking style involves learning and creating flavours as I go along. I have spent earlier days of my career mastering the basics of Italian, Punjabi, Rajasthani, French and Asian cuisines; I have grown as a chef while experimenting with new and unique flavours. Nothing excites me more than creating a dish whether it is a new recipe that we are testing or cooking a classic. I feed off the heat, noise and general madness of a busy kitchen and that’s what makes me happy.

What is your unique approach to recipe development?

New ingredients are the soul of my cooking, they keep my creativity flowing. For example, when I discovered quinoa almost a decade ago, I developed everything from biryani to porridge to fried “rice”, alluding the delicious tiny off-white grains.

When it comes to recipes, I am the man of details. I am very particular about the weight of each ingredient, the type of chilli or spice to be used, the vessel to be used for cooking, its effect on the dish and so on. I work closely on all these specifics and I believe that when it comes to creating a recipe no detail should be spared.

What are the essentials that need to be taken care of when managing the kitchen of a resort's restaurant?

A resort is different from a typical city hotel in many ways. Ingredient-sourcing is a challenge and availability varies greatly. However, I believe this challenge becomes a boon for our chefs as it allows them to use fresh seasonal produce and give a creative twist to classic recipes.

Also, as we host a record number of children and senior citizens, hygiene and food safety become even more important and freshly-prepared foods take the lead. At Club Mahindra Resorts, we take hygiene very seriously and we follow the latest guidelines issued by FSSAI.

We, recently, received several awards for the first-ever kitchen hygiene survey carried out by the FSSAI authorities and we intend to take this further with most of our resorts becoming complaint with ISO22000 practices.

Brief us about your F&B offerings and the response so far?

At Club Mahindra, our F&B offerings are at the heart of the experience. Food stands at the top of the list of interest for families along with varied experiences.

We have rolled out speciality restaurants like BBqbay- signature barbeque restaurants, Aromi Di Italia- fun and accessible Italian favourites across all our resorts. In Puducherry, we have a coastal cuisine restaurant that serves seafood delicacies, where the count of fish and seafood preparations cross a dozen varieties.

Also, to make our buffets more interesting, we add regional food stations – in this, we pick up a regional ingredient and work on innovative recipes using it and making it the highlight of the day or the week.

At Club Mahindra, member-engagement is what we do, and we want our members to be a part of our kitchen as well. We organize cooking activities where we make a giant pizza or a giant cake using the recipes of our members, which are later served to our guests.

What should be the element of uniqueness in the food menu?

There is no easy answer to this and that’s what makes this business so fulfilling and rewarding.

How do you like to impress your consumers when it comes to food?

I believe taste is always the king when it comes to food. Each recipe is carefully developed with our experienced team of chefs, keeping in mind the food preferences of our members. We want to give our members a taste of the region where they are holidaying.

For instance, while developing menus for our restaurant BbqBay, we have ensured that we strike a balance between strong regional flavours and mouth-watering grills from around the globe.

A surprise element is also something that we try to weave into the dishes, for example, a delicate vegetable kofta will be filled with crunchy chipped nuts and a mix of saffron and spices to deliver crunch and pleasant aroma as one cuts into it.

 

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We Serve Only South Indian But Tweak Our Serving Style As Per Market Demands, says Chef Chalapathi Rao
We Serve Only South Indian But Tweak Our Serving Style As Per Market Demands, says Chef Chalapathi Rao
 

Chef Chalapathi Rao, fondly known as Chef Challu, is one of the finest chefs serving South Indian cuisines in Hyderabad and abroad.

In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.

Food Trends Are Like Fashion

Food trends and food facts are something like fashion. Everything has a shelf life. I started my journey almost two and a half decades back. The trends then were different. After that fusion and molecular food concept came to the fore. Now, again the industry is going back to the ancient grains and foods, and cooking methods also.

In the next few years, I see more of presentations and styling, if I talk about global trends.

'Entrepreneurial Journey is Quite Different from Being a Chef'

I was a chef at ITC hotel for almost two decades; I joined as a management trainee. I sharpened my skills in cooking. What I used to do for my personal growth was to go and visit different places and learn the cuisine from the traditional people of that particular place; this helped me in my personal growth. And if everything permitted, I would invite people, from whom I learnt the cuisine. I would let them taste the food and give me feedback.

Redefining the cuisine happens from what we do at home or at commercial establishments. Five years back, when I started my journey as an entrepreneur, it was very different. In a hotel restaurant, if any of the cooking equipment won’t work, the team will immediately act on it. Even if you want something else, you go straight to the purchasing department and tell them what all is missing; they will get it for you. But when you are an entrepreneur, you are a one-man army. You are the valet to the security guard yourself. It’s a great and challenging role. In a standalone restaurant setup, your mindset has to be different from what you have in a hotel.

Key Accomplishments of Simply South in 2018

In 2018, we were ranked by Conde Nast among the top 50 restaurants. The Week Magazine, which did a survey in various cities, had mentioned Simply South as one of the best South Indian restaurants in Hyderabad. If I talk about the revenue generation, overall, the restaurant has been in profit. When you have multiple ventures, one brand might be doing well and others may not; that balances. Overall the company is in good health.

Presence of Simply South in India and abroad and the expansion plans

Presently, in India, we are only in Hyderabad. We are working to open an outlet in Singapore; we had registered the brand in Singapore already. Our endeavour is to open two outlets in 2019; I cannot tell the locations right now. It might be Singapore and Bengaluru or Singapore and Hyderabad. Our endeavour is to be present in five different countries or cities in the next five years.

Take on Serving Authentic South Indian Dishes at Simply South 

When we were opening Simply South, there was a lot of thought process that went into it. If you come to Simply South you won’t find any other food item on the menu except a south Indian, not even paneer. That’s the concept we have faith in and are still serving. It depends on the micro and macro market; demand changes. To give an example, at Hi-tech City which is a business branch, there we had thalis but people were asking for the buffet. Since there were many working professionals and probably they had an hour-break, we did a buffet out there, but maintaining on what we serve - South Indian dishes. We try to innovate within the gamut of South Indian cuisines.

Celebrating Food at Simply South

Food and culture go hand in hand. You cannot separate them. A community plays an important role in treating cuisine. Our focus is to put dishes of various communities or regions. For example, last year we did a food festival at Christmas. We did the regional cuisines from Kerala. Two years back, we had done what Christians eat during Christmas in South. On Eid-ul-Adha, we were probably the first restaurant in Hyderabad to do a dastarkhwan. We did murg shorba, mutton biryani, mutton korma, kaleji fry and more. We try to celebrate all Indian festivals as much as possible.

 

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Breaking Barriers: 15 Inspiring Indian Women Entrepreneurs in Food and Beverage Industry
Breaking Barriers: 15 Inspiring Indian Women Entrepreneurs in Food and Beverage Industry
 

Breaking the stereotypes, women are now taking major roles in the food and beverage as well as the hospitality industry. Let's raise a toast for all these women who have set an example in the industry. Here are 15 powerful women who are making a bigger impact on the food and beverage industry.

Karyna Bajaj

Karyna Bajaj, Executive Director at KA Hospitality, focuses on the financial and business strategy, as well as, restructuring and business planning for the Group. Karyna joined the business in July 2016 and has been instrumental in expanding the national footprint of the Hakkasan and Yauatcha brands in India.

In September 2016, Karyna and her team began exploring the market to identify yet another winning restaurant brand that would offer new and eclectic flavours to the discerning Indian diner. This led to Nara that opened in the third quarter of 2017 under the aegis of KA Hospitality. Nara restaurant represents the vibrant exquisiteness of age-old Thai cuisine and signature warmth of Thai hospitality to Indian diners.

Karyna is one of the few women in the hospitality industry in India today. Armed with a Bachelors degree in Communication and Business Strategy, her hunger for knowledge and curiosity is bringing a new dynamic within the Hospitality Group.  Her latest venture is a first for her and KA Hospitality’s a focus on homegrown brands – CinCin. It’s an Italian inspired restaurant and bar situated in the bustling area of BKC and neighbour to Nara. A unique concept offering an extensive list of wines by the glass and cicchettis (small plates) along with a pasta bar and everything Italian! Spearheading this homegrown brand, Karyna is set to make sure that KA Hospitality builds its own brands and stays at the forefront in the Indian F&B industry. Click To Read Her Full Interview

Dipna Anand

Dipna Anand is an award-winning Celebrity Chef, owner of Dip in Brilliant. She also co-owns Brilliant Restaurant in Southall, London. Her grandfather started the first Brilliant restaurant in Nairobi, Kenya in the 1950s. After pursuing her degree in Hospitality and Catering from The University of West London, Dipna started to teach as a guest chef. She also runs her own Cookery School at The Brilliant Restaurant in Indian cuisines. “My career took off when I won a national award on one of my food technology projects – Low Fat Indian Food - presented by the British Nutrition Foundation,” Dipna tells Restaurant India.

Beyond Brilliant, her very first cookbook was released in July 2014. The cookbook tells a story of the Brilliant family legacy and fifty recipes that were shared by Dipna’s grandfather. Recently, she released her second cookbook Dip in Brilliant; she had named her restaurant after her cookbook was released. Click To Read Her Full Interview

Lisa Suwal

Lisa Suwal, VP- Marketing & Sales of Prasuma Meats & Delicatessen brand since August 2016. Lisa’s father, Mahendra Suwal, entered the food and beverage industry with the launch of Prasuma brand over 30 years back i.e., in 1985. It was the first brand to start the ‘fresh and chilled’ segment in India. Ten years ago, Prasuma entered into retail segment. Currently, the brand’s presence is at 300+ retail outlets across 21 Indian cities. 

“Growing up in a family involved in this business for over 30 years, I’ve been exposed to this business and the art of making good food as far as I can remember,” says Lisa. 

Lisa has previously worked with Technopak Advisors, L’Oreal and Garnier. Click To Read Her Full Interview

Pallavi Jayswal

Pallavi Jayswal is a culinary wizard - chef, foodie and a businesswoman. She is the chef and co-founder at Uno Más -Tapas Bar Kitchen. She had also co-founded a company Nessun Dorma Food Ventures. Her first official culinary job was at the mecca of Indian fine dine, Indigo Restaurant at Colaba. She was entrusted to handle an entire section of the kitchen. She reminisces her time there by the fast-paced dinner services and long working hours. She has a Diplôme de Cuisine from Le Cordon Bleu, London and a Level 2 in Wines and Spirits, awarded by the Wine and Spirit Education Trust. In the following years, she worked with Thalassa, Indigo Restaurant to name a few. 

Pallavi loves to travel and immerse herself in new cultures and cuisines. She has visited numerous places like Spain, Italy, and Vietnam to name a few. She believes in ‘Adopt don’t Shop’ and cares deeply for strays. Click To Read Her Full Interview

Rashmi Daga

Rashmi Daga is the founder and owner of one of the most exciting food-tech companies – FreshMenu; the company was founded in September 2014. Aimed at rescuing food- seekers from mundane meals, FreshMenu is on a constant quest to whip-up interesting food options in the kitchen’s spread out across the city that deliver freshly-cooked food to the doorsteps of its customers.  Rashmi started her entrepreneurial journey with Afday.com, an online business which focused on selling curated art and craft products. She has also worked with Bluestone.com, Olacabs, LifeScan and TutorVista. She started her career as a Business Manager at IBM in 2003. Click To Read Her Full Interview

Pankaj Bhadouria 

The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter the first televised cookery reality show – MasterChef India. A major recognition and appreciation came Pankaj’s way when she was invited by Cambridge University to address the South Asian Community in Britain. She demonstrated some Indian foods for health-conscious people and managed to break the general British myth that Indian food is all about spicy curries and Chicken Tikka Masala. She is the face of many popular brands. Pankaj Bhadouria, currently, hosts the second season of ‘3 Course with Pankaj’ on LF Channel. Besides, she has authored and co-authored many cookbooks.  Click To Read Her Full Interview

Sheetal Shah 

Sheetal Shah is the Managing Director at Drifters Breweries. Partnering with her husband in business and of course in life, Sheetal Shah defines strength with a positive vision of success and innovation. Managing the BKC outlet of Drifters Breweries, she is a woman who is fascinated by the world of craft beers and the bubbles in each brew. The daily operations side of the brew bar is constant learning for Sheetal, who hopes to open other craft beer serving outlets in major cities in Maharashtra. Excitement and vigour are her cornerstones as she appreciates how locals today love to experiment with different types of craft beers

In Pics: 7 Women Changing Food Service Scene In India

Hopeful to expand in both directions, hope fills her as she would love to supply beer kegs to other outlets across Mumbai and Pune and of course expand the brand to new outlets. She also plans to open a bottling plant soon enough, one brew at a time. Her future plans include focusing on the expansion of distribution channels to other outlets in Maharashtra and is anticipative of the second level of funding or other associates for the bottling plant.

The customer is king is the motto that this businesswomen lives by and shares that “It is truly the customers who inspire me and I believe that it is our consumers who guide us and are the first foundation blocks to building a sustainable brand. I specifically set aside time to read customer feedbacks and derive value from their experiences. They inspire me to do things better and alter the course of action based on feedback attained”. 

Sheetal Shah is an IT professional from Ahmedabad, Gujarat. She started out as a software developer for a year and then realized that her heart was in the hospitality industry. Venturing out into the food industry in Australia for 12 Months in 2009, she owned a pizza restaurant and comprehended her passion for serving delectable food to the community. In 2014, she started a fine-dine restaurant in her home town Vadodara, La Quello – a Mediterranean Kitchen. Click To Read Her Full Interview

Aishwarya Bhende

Aishwarya Bhende is the Director at AB Celestial, Mumbai’s first Luxury Floating Restaurant. The floating restaurant was launched in 2017. Exposed to European waterfronts from an early age, Aishwarya realized how they boosted tourism in those countries. Back home at the commercial capital, she saw a huge opportunity on its seaside which could add jewels to the crown of the city – Mumbai Skyline. This vision gave birth to an extensive 3-year process of building India’s first floating restaurant in a revenue-sharing partnership with the government. 

By setting up the first luxury floating restaurant in Mumbai, Aishwarya has set the backbone for each process. The restaurant offers excellent delicacies from Indian, Continental and Asian cuisines with a fine, opulent ambience. Click To Read Her Full Interview

Garima Arora

Garima Arora, the journalist-turned-chef, recently bagged Asia’s Best Female Chef 2019 Award. Her restaurant Gaa cooked up a storm when it was awarded the Michelin star within two years of its opening. She was also named in the Entrepreneur India's 35 Under 35 list.

Garima Arora started her career as a pharma journalist. She left for Le Cordon Bleu Paris, in 2008, to pursue her passion, cooking. Garima has worked with several renowned chefs including Gordon Ramsay and Gaggan Anand. She had also done an internship at Noma in Copenhagen, where she worked with Chef René Redzepi for three months. "I've always known I would want to have my restaurant one day. After some research into the profession, I decided to do it right then, as cooking is very demanding, physically and mentally," says Garima.

Speaking about her entrepreneurial journey, Garima Arora says, "The low is the long hours and missing all-time with family and friends, but running your own business is one of the most rewarding feelings. You work alongside your team day in and day out and you grow together." 

Click To Read Her Full Interview

Avni Biyani

India’s largest gourmet store Foodhall has a fiery passion that has stemmed from Avni Biyani’s ambition to expand the realm of food shopping to a larger than life concept. The youngest daughter of esteemed Kishore Biyani, Group CEO of Future Group, she is an individual who commands her own respect with her ability to look beyond a simple food retail concept. She formally joined Future Group in 2011 as the Concept Head of Foodhall and there has been no looking back ever since. 

Also a part of Future Group’s Integrated Food Strategy Council, Avni Biyani is also responsible for ramping up the Group's foray into the premium food segment. With a keen interest in the fashion and lifestyle segment of the business, she is closely involved with the launch of India’s first fast fashion brand – Cover Story. 

Watching her vision unfold, she says “Food is a universal language that unites people all over the world, one taste at a time. Attempting to bring all food lovers under one roof and introduce various spices, ingredients and dishes from the globe to my store, it is exhilarating to watch as consumers get excited seeing their favourite brands from all over the world in India”.

Launched in May 2011, Foodhall is a one-stop premium destination for well-travelled urban consumers who have a deep appreciation for the nuances of gourmet cooking. With superstores in Mumbai, Bengaluru and Delhi NCR, Foodhall offers a homegrown range of products handcrafted by the in-house chefs of Foodhall, including flavoured butter, moist cakes, cookies, biscottis, Middle Eastern sweets, exotic jams, flavoured nuts, granola bars and more. Furthermore, Foodhall has a range of speciality brands for niche products— from an ARQA spice station to The House of Tea (THT) that retails premium varieties of tea and Foodhall Specials.

Dildeep Kalra 

Dildeep Kalra is the founder and promoter at StyleHorn and Director at Massive Restaurants Pvt. Ltd. The perfect whiff of everything fashion, Dildeep Kalra’s style quotient is as massive as the portfolio that she directs. Her selection of designer heels, statement bags and impeccable fragrances lend an aura of dynamical strength and introduce her bent for all things nice. The pleasingly satiated face behind the successful Massive Restaurants Pvt. Ltd. and the man behind it – Zorawar Kalra, is that of an articulate, intelligent and self-motivated lady. Her foresight, strong business acumen and a meticulous eye for detail make Dildeep Kalra a visionary, who impresses and earns her commendable position as the Director of Massive Restaurants. With a penchant for fashion, design and visual merchandising, she brings her sense of art to the Indian and International F&B retail market. 

Her foray into the hospitality industry dates back to 2006 when she ventured into the operational side of Indian hospitality. Hailing from a family where food equals love, she absolutely recommends Spain, Singapore, New York and Japan for an epic food adventure. Redefining the Indian hospitality industry with multiple offerings that are uniquely carving their own niche today, Massive Restaurants has literally made a massive impact on the way we wine and dine. 

In Pics: 7 Power-Couple To Watch Out This Season

Dipti Motiani 

Dipti Motiani is the founder of Second Nature, a brand that is emerging as a forerunner in the cold-extracted fruits and vegetable juice blends category. She is also the Vice President of Processed Fruits division at Freshtrop Fruits Ltd., which is the parent company of Second Nature. Freshtrop has been a leading supplier of fresh Indian grapes to some of the most demanding Supermarkets in Europe consistently for over 2 decades and has now ventured into the creation of cold extracted fruit juices and nut milk through Second Nature. 

Dipti has had a bright academic career. She excelled in school and topped her university in Computer Engineering. She moved to the US to Carnegie Mellon University in 2005 to further her academic ambitions and graduated with a perfect GPA of 4.0. Post her Masters, she co-founded Fabbrix Inc, a successful startup in the electronic design automation industry in Pittsburgh, USA. Fabbrix was acquired for over USD 6 million by PDF Solutions, Inc. in 2007. She continued with the parent company for two more years, post which she moved from the comfortable environment of Silicon Valley to ‘Savlaj’, a Maharashtra village 70 km from Sangli, to assist with the Freshtrop business, as well as getting a first-hand experience of rural India.

She joined Freshtrop in 2009, just as it was planning to expand into the fruit processing segment. With her exceptional hands-on approach, she has gained an in-depth knowledge and understanding of the technical and commercial aspects of fruit processing. She now spearheads the food processing business of Freshtrop and has developed a strong client base for its bulk processing business in both domestic and international markets. Click To Read Her Full Interview

Saba Gaziyani

One of the leading food stylists in Asia, Saba Gaziyani is perhaps the only food photographer-cum-stylist in Mumbai. While she was still a junior chef at The Leela, Mumbai, Saba took up her professional career in food styling, in 1994. She started with an ad campaign. It was completely by chance! Since then Saba hasn’t looked back; it’s been more than a decade. Saba has been instrumental in raising the bar for food stylists in India.

Saba’s studio is located in Mumbai and is the only exclusive digital studio for food photography in India. 

Rupali Bhatnagar 

Rupali Bhatnagar is the General Manager and Senior Winemaker, Sparkling Wines, at Sula Vineyards. She joined Sula Vineyards as a lab-technician trainee back in February 2006. A microbiology graduate, Rupali was fascinated with the wine industry and the innovative approaches to winemaking. As a microbiologist, Rupali found herself to easily relate to yeast and fermentation process and, therefore, learning more about winemaking came naturally to her.

Rupali became a winemaker at a time when not many women were in the industry. She has been extremely hard-working and has proved her capability as a winemaker to the industry by giving in more than 100% and graciously being involved in samplings, loading and unloading presses, tasting, creating blends and many other activities. Rupali has outperformed herself in experimenting and creating different blends with complex flavours from grapes.

Rupali has successfully created India's first Sparkling Shiraz and is experienced in both the reductive and oxidative style of winemaking. 

Click To Read Her Full Interview

Anamika Singh 

Anamika Singh, a tea sommelier, started Anandini Himalaya Tea in 1990; back then there were only two women in the industry segment. Anamika has spent over twenty years in the industry. She started as an apprentice under A. K. Singh, her father, who was a world-renowned tea specialist. Anamika’s family owns Manjhee Valley Tea Estate in Dharamshala. The Estate exports tea to the likes of high-end Parisian tea houses Le Palais de Thes and Mariage Freres.

Anamika’s Anandini - The Tea Room was launched in Delhi on November 15, 2014, wherein she conducts workshops for the tea enthusiasts and expats.


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Understand the Spices and Ingredients Before You Use Them, Says Romy Gill
Understand the Spices and Ingredients Before You Use Them, Says Romy Gill
 

Chef and Restaurateur Romy Gill of Romy’s Kitchen was born and brought up in West Bengal; “In a very small town Burnpur Steel Plant of IISCO township,” as she says. The food is she serves at Romy’s Kitchen tells a lot about her journey on how she grew up eating in a Punjabi family and Bengal.

In tête-à-tête with Restaurant India, Head Chef and Owner of Romy's Kitchen, Romy Gill shares about her struggles and how did she overcome the challenges as a woman restaurateur in the UK.

About Romy Gill's Culinary Journey

On the train journey from Burnpur to Punjab, my mom used to make food to be carried; we didn’t fly during those times. I relish those memories, the food I grew up eating. I moved to the UK at the age of 22; I was excited. But after a week, I started missing my family and friends and even food that I grew up eating. My husband saw a kind of stress and anxiety I had. I am very much British but I am an Indian. I have two traditions, but I always look back to my roots where I grew up.

Also Read: “Women Entrepreneurs Are Not Taken Seriously”

How Romy’s Kitchen was Born

I started my journey from my kitchen and, hence, the name Romy’s Kitchen. Previously, I started with catering and doing the sources and stuff from my kitchen.

Opening in a small town Thornbury in England was my decision because I wanted to be with my daughters as they were very young then. So when I had the courage and found the right place to open the restaurant, I went ahead. When I found the right place, the planners didn’t give me planning. It took three and a half years, and it took nine months to finish it actually.

Being a woman and a brown person and being someone who has never worked in the industry, banks would not give me loans. There were three different things that came against me but we fought. Even, I sold the jewellery which my parents had gifted me. Not many husbands would support neither many women would take the risk but for me, I believed and still believe life had amazing opportunities. When one door is closed the other gets opened. You should never be afraid of asking people for support. You never know what they are going to say. Opening a restaurant gave me a lot of opportunities.

Bestsellers at Romy’s Kitchen

My favourite ingredient is panchphoran and tamarind. We poach the Octopus, marinate with tamarind and cook with panchphoran. It is one of the bestsellers at our restaurant. 

Romy Gill on Getting an MBE

Whatever comes to you is according to your ability. It was my selfishness that I worked on myself. I wanted to be selfish within me. Back then I never knew what an MBE was and I never thought about it. When I got a letter from the Queen that I am receiving an MBE, my daughters were more excited. It happened because of the efforts of my team. Without a team you are nothing.  The experience of a first Indian woman to open a restaurant in Britain and the first Indian woman chef to get an MBE proves anyone can do it if they have passion and supportive people.

Secret Recipe to Entrepreneurial Success

I don’t want to be anybody else. I want to be me. I think about my customers and how the food will taste. I make my staff taste the food before it goes to the customers’ tables. All my staff is British, because it’s where I am, in a very small town. I want to train people who want to work with me. I am not one of those people who would just crusade for a women-only staff. 

What I am today is because of my husband and daughters. He is my backbone and helps me with everything. You had to have a person who really believes in you and my husband did. Besides, I am also a very strong-minded person. I don’t care what anyone else says. I do what I want, but not negatively.

Key Learning

It’s not about my food is better than yours. I love working with male chefs because they never say I am better than you. They might say among themselves but they really respect you as a chef. I find hard working with women as they have that tendency to say ‘I am better than you’, though not all women say so. Most of the times women don’t help each other; they are the worst enemies of each other.

Take on Modern Indian Food

My food is very traditional. If I am doing an Octopus or a Crab dish, it doesn’t mean that I am forgetting my roots. It’s just creating something. Indian spices are wonderful. We are so lucky to be in the country. Young generation should understand. Like one should eat flaxseed (alsi) only for two months and in winter. You should never take it in summer. Understand the spices and ingredients before you use them.


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Unfortunately, Women Entrepreneurs Are Not Taken Seriously, Says Restaurateur Shikha Pahwa
Unfortunately, Women Entrepreneurs Are Not Taken Seriously, Says Restaurateur Shikha Pahwa
 

Shikha Pahwa, an International Business post-graduate from the University of Leeds, had never imagined opening a restaurant or anything related to hospitality. She tried her hand at a desk job for a year and realized it wasn't for her. It was during here University days that she had developed an interest in coffee and cooking. With a simultaneous interest in fitness/distance-running, she was keen on doing something where she could incorporate her passion in both these fields. With Cafe Qahwa, she has created a unique space, which offers a very trendy, feel-good menu as well as a great coffee blend. 

Shikha has also pursued her other passion, distance running, alongside and with that niche, personal experience, she was able to incorporate the health aspect into the Qahwa menu. For instance, a recent addition has been the Qahwa Activisers’ menu, which is specially designed for anyone who loves being active and energetic. She has always tried to utilize her knowledge and perspective as an athlete to add a special touch to her culinary contributions. 

In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.

The Love of Coffee Led to the Opening of Cafe Qahwa 

Pic Credits: Cafe Qahwa, Delhi

It was primarily for the love of coffee. I used to look for places with good coffee and, slowly, ran out of options. Another reason was the rarity of restaurants with early breakfast.  It was also quite hard to find healthy options – being an athlete, I have a more energy and health-oriented diet since the usual Delhi food is quite heavy. I wanted to create a unique space where foodies could also enjoy a fantastic coffee blend, apart from freshly-prepared quality food (even early in the morning!), and of course a more well-balanced menu. 

A Self-Taught Chef 

Apart from the research and time spent on finding the perfect location and people to set up the place, I wanted to learn more about the product I wanted to sell. I attended some workshops on coffee – I studied coffee processing, roasting, preparing, etc to acquire as much knowledge as possible. I also took up a temporary job at a cafe to see how a kitchen functions, as I had no background in hospitality. Since then, I have spent most of my time in the kitchen, experimenting and perfecting food recipes. I am a self-taught chef and there is always much more to learn! 

Key Things Shikha Pahwa Figured Out During Her Entrepreneurial Journey  

Pic Credits: Cafe Qahwa, Delhi

- It is important to be able to fill into any position in the business. Unforeseen circumstances occur sooner rather than later and doing that could save time and money. 

- Changes are always welcome. Whether it is for the customers or the employees, anything different or new can help in giving new perspectives. 

- A team works better if they’re given a little flexibility. It may not be exactly as per the books, but sometimes ignoring smaller things can help achieve something bigger and more impactful. 

Must Read: Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora’s Advice To Restaurant Startups

Business Sense and Food, Both are Equally Important for a Restaurateur 

It is difficult to pick one, both are equally important. Food is the core, the foundation of the restaurant; while the business sense drives it forward. 

Cafe Qahwa’s Menu is Especially Crafted for Energy Lovers 

There is a great mix of people that we host at Qahwa. It’s not just restricted to families, students and working people- we also have groups of runners, cyclists, board-gamers, poets/writers, motorcyclists& many more. Being a marathon runner myself, I know many of our regulars who are athletes or even active individuals. In fact, I, recently, launched a Qahwa Activisers’ menu for just this kind of audience; this menu is specially crafted for energy lovers. 

Cafe Qahwa is an Urban, Feel-good Restaurant  

Pic Credits: Cafe Qahwa, Delhi

An urban, feel-good restaurant where we serve fresh, delicious and unique soul food and aim to combine the casual cafe atmosphere with a diner style menu.

Qahwa's ambience is casual and laid-back, plus the menu offers freshly-made meals for any time of the day, including all-day breakfast in Delhi. In addition to that, the coffee menu is extensive and creative. In fact, we have many unique flavour combinations/recipes, that are rarely seen, in our menu. We have a well-balanced menu that focuses on flavour as well as on health and well-being.

Footfall at Cafe Qahwa

Approximately 200 people on weekdays and 350 people on weekends visit Cafe Qahwa.

The Expansion Plans

We serve a full-fledged food and beverage menu daily from 7 am to 11 pm. We also specialize in group reservations and cater to a variety of organised groups/events. I do plan to expand in the near future.

Also Read: Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh

Favourite Item on the Menu

Pic Credits: Cafe Qahwa, Delhi

The latest addition to the menu – Biryani. Having had no professional training per se, it took a lot of time and patience in getting this dish right. It was a learning experience, but it was definitely worth all the effort. In the end, what I achieved was a flavourful, yet, relatively healthier Biryani, with a completely unique and in-house blend of spices.

Cafe Qahwa is one-of-its-kind

Definitely another Qahwa, if I have to open another restaurant! I believe Qahwa is one of a kind and would like to continue on the same path.

About the Location of a Restaurant

Location is key for any restaurant. We would have to look at the possible accessibility it would have to the clientele we would like to target.

Challenges Faced as a Woman Entrepreneur 

Unfortunately, women entrepreneurs are not taken seriously, whether it is sourcing raw material from vendors or acquiring the licenses/permissions from the government authorities. It is a harsh reality, but one which has to be accepted in practicality. It is only determination and perseverance that has allowed me to get this far.

In Pics: 7 Women Changing Food Service Scene In India

Key Learnings

Something or the other will always go wrong. It’s better to be prepared with back-up/alternatives.

- Product quality is extremely critical and deserves ample attention.

- Staffing will always be a challenge and your key strength.         

- Be open to criticism and develop a thick skin! 


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This Mumbai Chefpreneur Believes in Taking 'Right Feedback' from HRs, Architects
This Mumbai Chefpreneur Believes in Taking 'Right Feedback' from HRs, Architects
 

Having housed itself in Bandra’s heart four years ago, Eddie’s Bistro & Bar is the brainchild of Nishant Mitra, Head Chef and Head of Operations at the restaurant. Chef Nishant Mitra started his journey long back in 2004 from one of the oldest and iconic names ‘Leopold Café & Bar, Colaba.

Deriving inspiration from his travels to various local restaurants at destinations like Spain, Italy and France, his forte is deconstructing a single ingredient into different dishes and recreating a sphere of whole new flavours. 

Nishant is also an entrepreneur; he is armed with multiple skills from handling construction, maintaining staff, menu purchase, license issues. He feels having your own venture is a whole game of responsibilities that he enjoys thoroughly.

Chef Mitra’s innovative palate will leave you spellbound inside out, his formula of mixing health with savour in the form of his new ‘Flavor Travel’ menu each dish closely designed and curated with his kitchen team.

Walking in the culinary industry at the age of 15, Nishant grew up in a family with an army background. Nishant was bitten by the hospitality bug and he enrolled at the IHMA (Taj School of culinary arts), went on to work at Taj Lands End, Mumbai and Dish hospitality.

In Pics: 14 Famous Chefs Name Their Favourite Dishes

He is also the winner of the best new entry-level Times Food awards 2015. He started his entrepreneurial journey with a bed and breakfast concept called ‘Drifters Inn’ in Manali.

In an exclusive interview with Restaurant India, Nishant Mitra, Head Chef and Head of Operations, Eddie’s Bistro speaks about what it's like to be a chef and entrepreneur.

A Slice of Nishant Mitra’s Culinary Journey

I was not good at school, of course (laughs off), and hated to study. I started a summer job with Leopold Café just to make some extra cash and be engaged; it was a 10th standard summer break. I had just approached the owners. I knew English and had knowledge of Computers. People from Taj would visit Leopold a lot. I got introduced by them and got to know about the culinary institute in Aurangabad, where one can pursue Honours in the culinary degree. I discovered, then, that kitchen is nice and engaging. It requires a lot of practice. You are feeding people. Once you are in the kitchen and the work starts, you cannot stop feeding people; you can’t deny anyone. That’s how I discovered the love for kitchen and restaurants.

Must Read: 10-Step Checklist To Open A Bistro In Mumbai

What is it like being a chef and an entrepreneur?

It's like starting alone then creating a family step-by-step and it catches along. 

Your cooking style?

Freestyle European. I am quite open about my cuisines. We don’t follow trends; last year Quinoa was a rage, we didn’t go along with it. Instead, we like to do a lapsi or millet, which is more Indian.

What are the essentials that need to be taken care of when managing the kitchen of a restaurant?

Water usage, gas or electricity usage, proper garbage separation and hygiene.

Your idea behind the menu-planning for Eddie’s Bistro? 

It involves more childhood memories, dishes which are forgotten or good old cooking styles. 

What should be the element of uniqueness in the food menu? How do you like to impress your consumers when it comes to food? 

We keep things simple and work around smartly. That’s what makes our menu unique. I don't know about impressing my guests but, at Eddie’s, we are totally honest about our love for food. 

Travelling is a major part for me absorbing like a punch. I like to go around like any other chef and discover. But when I come back I start working on how to introduce what I learnt keeping my people on the mind; we are serving Indians at last. I focus on how to keep both things alive in the same dish.

I don’t generally take reviews or feedback from the people who are in and around the industry, like critics, bloggers or other related people; they are very ahead. I like to talk to GMs of hospitals, architects, musicians, HR managers or artists – they give me the right feedback. I get to know what is their palate. Our taste and palate go beyond, for example, I like runny eggs, a lot of Indians may not like it. People like HRs or the general managers tell me what kind of flavours they love – they might like Spanish but won’t like raw fish. Then we like to incorporate such suggestions in our menu.

Eddie’s is a very neighbourhood-friendly bistro. It’s not a very high-end restaurant; people come from all the directions. Even if someone comes to me and tells me that he wants to have southern Kochi colonial food, I would work on getting those flavours.

Keeping health, hygiene and price on the mind, five tips and tricks to design a menu for a bistro in India

- Be honest with menu

- Keep it simple

- It should be Seasonal

- Environment-friendly products

- You Must be Team leader

Your signature dishes

Fig chutney, goat cheese olive, Vol Au Vents, Creole spice pasta pops. 

Tip to aspiring chefs

You need to understand it is not the love or passion about food but you must value things what you have in life. Like value whatever you get to eat, don’t crib about it or be choosy. You need to be really open about all these ingredients. Nowadays, there are many chefs who want to use heavy ingredients, expensive things, Japanese knives, etc, but they might not know the worth or the return of it. I would say start from basic and then only you can be a good chef. You need to be open-minded, for example, that you don’t need tomatoes from Italy to make the best sauce. You should know how to treat the tomatoes to make a good sauce.

 

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Diners Prefer To Eat Authentic Dishes at Hotel Restaurants than Standalones, Says Chef Farman Ali
Diners Prefer To Eat Authentic Dishes at Hotel Restaurants than Standalones, Says Chef Farman Ali
 

Corporate Master Chef (Indian Cuisine) at Hotel Leela Kempinski, Chef Farman Ali has established himself as a pioneer of fine Indian cuisine. He has been involved in the openings of the famous Indian restaurants - The Jamavar at Bengaluru and reopening of Jamavar in Mumbai, Delhi Ka Aangan at the Hyatt Regency Delhi, Darshan at Radisson SAS, Jumeira Beach Dubai, Indian Show Kitchen at Hyatt Regency Dubai and Indian Kitchen at Grand Hyatt Dubai. 

Chef Farman Ali is a native of Old Delhi. His professional career started as a kitchen trainee in tandoor at the President Hotel in New Delhi. He then worked at The Oberoi Intercontinental for nine years, climbing up the hierarchy as senior chef de partie. He, later, joined Hyatt Regency and was the part of the opening team of Delhi ki Aangan. 

Joining Delhi ka Aangan, gave him an opportunity to go overseas. He took up the role of Indian Chef at the Hyatt Regency Dubai for a period of five years.

In an interview with Restaurant India, Corporate Master Chef Farman Ali speaks why people prefer eating authentic dishes at hotel restaurants as compared to standalones

50 Years in the Industry

I came back to India as Chef de Cuisine at the same restaurant which I had earlier opened for about two years before I moved to Le Meridian Abu Dhabi as Indian chef for four years. A very important point of my career has been joining The Leela Ventures of which I have been part for the past 17 years. I have been featured as the Star Chef for Lufthansa for the period between 2009 to 2011 and again between 2011-2013 where my menus were served to the First class and business-class passengers. 

I am, presently, the Corporate Master Indian Chef for Leela Palaces and resorts and based out of The Leela Palace Bengaluru with an overall experience of 50 years in the Hotel Industry as Indian Chef. 

Also Read: Chefs Must Take The Lead To Develop Restaurant Businesses In India

People are on the Lookout for Traditional and Authentic Cuisines Now

All the transitions we see today are a result of the awareness brought about by social media and other important sources. The last decade has seen a lot of changes with a previous couple of years being the peak. As much as there has been an urge to try out new cuisines, new preparations, there has also been a steep rise in people looking out for traditional and authentic preparations from different regions. Awareness about the ill-effects of junk and ready-to-eat foods have seen a rise and people have become more health-conscious and look out for more healthier options in food, and believe to keep it simple. 

Signature Dishes

Rogan Josh

Over the years there have been many of my preparations which have stood out well and have been made signatures of the particular place. At present some of my signature dishes at Jamavar are Gosht Chaamp Tajdar, Jheenga Sultani, Murgh Abeer, Paneer Tikka Badshahi and Palak Benazir amongst the appetizers and Nalli ka Salan, Gosht Nihari, Murgh Makhni, Murgh Alamgir, Gucchi mutter Masala and Paneer kadhai Masala amongst the main course.

Key Challenges at Restaurants

A major challenge faced often is to do with the specific requirements owing to health and religious conditions which refrain people from certain ingredients; these ingredients are probably the hero in a particular dish. 

Another challenge is to ensure the right flavour and balance of that particular cuisine when you are not using the above-said ingredient.
As chefs, we evolve and learn new things every single day and often use our expertise to overcome such challenges in our day-to-day operations. 

Keeping the Authentic Flavors Intact 

Kokur De Pakore

Being part of the Industry for over 50 years now, I have good exposure. The key to ensuring authenticity is to be able to procure the right ingredients. Another factor is to train the team and make them understand the complete process - all the whys and hows - rather than just asking them to follow a recipe. Periodic refresher training and food festivals conducted often help us ensure authenticity. 

Hotel vs. Standalone restaurants in India: The Consumption Pattern 

Standalone restaurants have cropped up in huge numbers in all parts of the country and are creating new trends from time to time. There is a lot of innovation that can be seen in such places but in due course, the authenticity of cuisine often takes backstage. The true flavours and nature of dishes are often morphed up with fusion. 

Restaurants in Hotels like Jamavar, the Indian Specialty restaurant at The Leela Palace, serve authentic dishes with all the ingredients sourced from the places where the dishes belong to. Having mentioned this, every place has its clientele. Guests who prefer authentic dishes would still prefer hotels than standalones. 

Serving Kashmiri Food 

In every region, the food habits are based on the culture, tradition, climatic condition and availability of the local produce. People in Kashmir use such ingredients that could provide heat to the body, due to the climatic conditions there. The use of meat in the diet is high considering a cold climate. Most of the dishes are slow-cooked and rich in nature. Use of yogurt, saffron and nuts make the dishes rich.
Lamb is the most predominant meat in use followed by chicken. Beef and pork are seldom consumed owing to religious and availability reasons. Spices of a nature that suits well to the climate include cinnamon, cardamom, cloves, fennel, saffron and dry ginger powder. Vegetables include kohlrabi, turnips, lotus root which grows abundantly in the Valley through all other vegetables can be sourced out. 

Organising Authentic Food Fests Affect the Businesses 

Periodic food festivals, organized by restaurants, help in many aspects. It breaks the monotony of having a similar menu for long periods of time. It is an occasion to showcase our skills and abilities along with the team of chefs whom we invite from our sister properties to create authentic menus from the region which we want to showcase. It is a great opportunity for us to train our teams with authentic preparations from a particular region which by itself is a motivation to our staff; this also helps in staff retention. In the process of organizing these festivals we also get to learn about new ingredients which we specifically get for the event. Most importantly we give our guests an opportunity to try authentic dishes from a particular region of our country. 

 

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Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora's Advice to Restaurant Startups
Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora's Advice to Restaurant Startups
 

Garima Arora's Gaa cooked up a storm, recently, when the restaurant was awarded the Michelin star within two years of its opening. This made the 32-year-old the first Indian woman to get a Michelin! She has also been named in the Entrepreneur India's 35 Under 35 list.

"I kept doing what I believed in, what was right for my restaurant and my team," says Garima Arora.

Garima Arora started her career as a pharma journalist. She left for Le Cordon Bleu Paris, in 2008, to pursue her passion, cooking. Garima has worked with several renowned chefs including Gordon Ramsay and Gaggan Anand. She had also done an internship at Noma in Copenhagen, where she worked with Chef René Redzepi for three months. "I've always known I would want to have my restaurant one day. After some research into the profession, I decided to do it right then, as cooking is very demanding, physically and mentally," says Garima.

The food she serves at Gaa, in Bangkok, is phenomenal. So far, her restaurant has received no external funding, and she doesn't intend to go that way in the future, too. The restaurant has five partners where Garima owns a 20% stake of the company. Speaking about the unique concept of her restaurant, she says, "We're striving to create something unique from age-old and modern techniques. What the guests experience at Gaa is food that doesn't exist outside of my restaurant." Going ahead on the road of profitability, Garima Arora confirms that her restaurant business broke even in January 2019.

Gaa has cooked for around 24,000 guests since its launch on April 1, 2017, including the Indian celebrity guests - Suneil Shetty, Kabir Bedi, Kishore Bajaj, Ashutosh Garg and the Zaveri family.

Also Read: Michelin-Star Chef Vineet Bhatia Says Restaurants Should Focus On Technicality And Flavours

Being in the restaurant business has its own highs and lows. Speaking about her entrepreneurial journey, Garima Arora says, "The low is the long hours and missing all-time with family and friends, but running your own business is one of the most rewarding feelings. You work alongside your team day in and day out and you grow together."

In an exclusive interview with Restaurant India, Michelin-Star Chef Garima Arora speaks about her entrepreneurial journey with Gaa. 

One take away from your early career which you want the young chefs to know

Keep your head down and work hard. There is never ever a shortcut for hard work. 

Your experiences while working with Gordon Ramsay and at Noma

Gordon Ramsay's kitchen taught me humility; my experience at Verre humbled me. Noma changed me not only as a cook but also as a person. There I learned that cooking can be a cerebral exercise, it is way beyond just physical work. 

The idea behind serving modern eclectic cuisine at Gaa.

We strive to create a modern tasting menu which is completely unique to our restaurant. The ultimate goal is for our guests to leave Gaa feeling the joy of having tasted something new for the very first time. 

Your strategy on menu planning at Gaa

There are two approaches to our process: produce and technique. Either we start with an interesting ingredient or a very fascinating technique. Somewhere down the line, the two meet. 

May we expect your restaurant in India any time soon?  

Right now Gaa and Bangkok is my main focus. 

As a chef, what is your approach towards zero wastage food policy? 

The kitchen is generally run to make sure that you have the least food wastage. This is to keep your food cost low and this factor alone naturally leans towards sustainability. It makes sense to not waste food, especially from a business standpoint. 

Gaa has four investors. Please share key strategies on how a restaurant start-up should approach investors?

- It's better that you have a previous working relationship with them.

- Have to be transparent about your end goal.

- Have a clear business plan.

- Have a timeline in mind where the return of investment is concerned.

- Believe in what you do.

 

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Chef Thayanithy Tells Why Alfresco-style Cafes Should Avoid Complex Cooking Techniques
Chef Thayanithy Tells Why Alfresco-style Cafes Should Avoid Complex Cooking Techniques
 

Chef Thayanithy, Sous Chef at the Signature Club Resort, has over 14 years of culinary experience with a penchant for gastronomical experiments. His passion for great food has only made him a thorough individual who understands customers' appetite; cooking wholesome, healthy and well-presented meals, which are the two most important ingredients of a successful chef.

In the past, he was associated with leading hotels and brands namely, Orange County Resort and Black Thunder Resort. Additionally, he has also served as an executive chef in 'DFAC B6.2 T-IRAQ' and Head Chef in C3PO International Foodservice in Afghanistan. His experience of serving the US troops in the Middle East makes Afghani and Middle Eastern cuisine his forte.

In an interview with Restaurant India, Thayanithy, the Sous Chef at the Signature Club Resort, talks about the future of the new dishes at restaurants in the country. 

Three Interesting Things in the Restaurant Industry 

Over the course of my journey, there are many new findings that I have come across, to name a few: 

New innovative and path-breaking cuisine - This will always excite the guests to try something new. If we are able to incorporate these innovations into our cooking styles, then it's well and good. 

Exotic and new ingredients - With the discovery of more new ingredients and experimentation with new spices and flavours, and mixing the various regional cuisines to create something new, I am sure, in the future, we will see more new dishes. 

Health and diet conscious recipes – In today's world, as everyone is becoming more health conscious and fitness enthusiasts, the use of fresh and organic ingredients is on a rise. Now, deep-fried food is not much preferred. People are moving into more fresh juice and other healthier options. 

Also read: Why Daily Diners Must Make Informed Choices

Menu Planning for an Alfresco-style Café

Since an alfresco-style café is more of a casual and outdoor type, hence, people visit it to have a short bite and a good time with friends, family and talk and laugh over things. 

So a menu for this style should include short eats, not something that is heavy, have more variety of beverage available and also choose the food type that will get you into a relaxing mode. The food type should be plain and simple with the use of fresh ingredients and not too much of a complex cooking method. 

Retaining the Originality 

The key is to retain the true essence of Middle Eastern flavours by using only authentic and home-grown middle eastern spices, condiments and other key ingredients. Using native cooking methods also plays an important role in preparing authentic middle eastern cuisine and retaining the originality. 

Familiarities between Indian and Afghani Food Culture 

The Afghani and Indian food cultures are quite familiar. Most of the Indian cooking style is influenced by the Middle East from the time of kings. 

So the similarities lie in the use of ingredients, the spices used for marinating and for the use of gravy, are similar. The cuisines made in both places use fresh cream and curd in the cooking methods; tandoor clay pot is used for tandoor items. 

With regard to rice items, the dum-style of cooking for biryani and pulao remains the same for both the regions.

Strategy to Get Repeat Customers

We at Signature Club Resort, focus on customer service, this includes making the food as per the guests' requirement - vegan, vegetarian or dietary restrictions. And, maintain consistency over the course of time.

Adding Truffle oil and Bhooth Mirch as New Ingredients on the Menu

I always try to experiment with new ingredients to see which foods and ingredients will match well and give a unique taste. 

To name a few: Use of Truffle oil for exotic salads, Saffron for sweet and desserts, Pine nut and Ariobrio rice for risotto and Bhooth mirch for someone who likes a bit more spice to their food.

 

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What Makes Your Food Menu Unique? Know It All From Chef Manish Mehrotra
What Makes Your Food Menu Unique? Know It All From Chef Manish Mehrotra
 

Born and brought up in Patna, Bihar, Chef Manish Mehrotra did his hotel management from IHM, Mumbai. He had worked with Taj Group in Mumbai for four and a half years. And, since 18 years, he is associated with Old World Hospitality; started Indian Accent in 2009.

In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched Comorin restaurants.

Inventive Indian Cuisines at Chef Manish’s Kitchen

All the dishes on the menu are invented in my kitchen. Previously, you would not have found those dishes anywhere else, in any other restaurant. But, now, definitely, you will find because, after 10 years, there are lots of recipes people might have taken from the Indian Accent kitchen. The thing is – all these dishes were invented in the Indian Accent kitchen and that is why we call it inventive Indian cuisines.

Signature Dishes

There are many. To name a few - chilly pork ribs, warm doda burfi treacle tart, daulat ki chat, and more.

The Idea Behind Modern Indian Food

The modern Indian food can come from a traditional Indian only. The heart and soul of the traditional food should be there in modern Indian dishes. While eating, you should feel that you are eating Indian cuisine rather than seeing it as an alien dish. It should be relatable yet different.

Click To Read: Three Essential Elements To Keep Your Restaurant Menu On Track

Menu Planning for Indian Accent and Comorin

The dishes at Indian Accent are inspired by my travels at different places, my childhood, nostalgia and day-to-day life. We recently started a new tasting menu. There are dishes which are quite rooted and the flavours are traditional but done in a different way, whether it’s a black carrot halwa cannoli or kadhai paneer or amuse bouche masala dosa, all these remind you of a traditional flavour but it looks totally different; the combinations are different too.

We recently launched Comorin; it’s a totally different concept if compared with Indian Accent. Comorin is a modern-atmosphere bar, and traditionally inventive Indian food items are on the menu. The food is not invented by the chefs but the street vendors and housewives. Things like Cheeni Malai Toast or a Champaran Mutton Curry or a Butter Seekh Kabab, all these food are invented by different people. We have taken all those types of dishes and have put it on the menu. It’s a very hearty comfort Indian food but with a little bit of twist.

Must Read: Comfort Food, Unusual Combos And A Marketplace! Get It All At Comorin

Tips and Tricks to Design a Menu for Casual-Dining Restaurant in India

- Use seasonal food items.When you use seasonal foods it becomes cost-effective. It is also a way to maintain a good health practice. When things are in season they cost less. When you use seasonal vegetables, they are fresh and free of pests. Hygienically it is good. You need not clean them that many times.

- Your menu engineering should be in such a way that one ingredient can be used in two-three different cuisines. That’s how you can control the food wastage and make it cost-effective.

- At casual-dining restaurants, the dishes should be simplified. Too complicated dishes need more inputs and ingredients; it needs a messy work. This can increase the cost.

- You have to follow good hygienic kitchen practices when you are working. The kitchen staff is trained about the regular kitchen hygiene. Staff is required to keep things on vegetarian and non-vegetarian things separately, to maintain correct temperatures of the fridge, ensuring the food is not in the danger zone.

Also Read: Menu Hacks For Your Online Food Delivery Business In Mumbai

The Element of Uniqueness in the Food Menu

Uniqueness is very important. If the menu is not unique, it will look the same as that of any other restaurant. The uniqueness comes from the innovations from the chef’s knowledge.

 

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Chefs Must Take The Lead To Develop Restaurant Businesses in India
Chefs Must Take The Lead To Develop Restaurant Businesses in India
 

Executive Chef at The Lalit, Chandigarh, Nandita Karan wanted to take up a ‘glamorous job’ but she says her love for food led her to the ‘world of cooking’. Chef Nandita has been associated with the Food and Beverage industry for past 16 years.

In a tete-a-tete with Restaurant India, Chef Nandita Karan speaks how chefs can help contribute towards the development of the restaurant industry in India and how she abides by the back-to-roots concept.

Love for Cooking and Eating Shaped My Career as a Chef

It’s been 16 years in the industry. I’d studied from IHM Patna. Though I was a foodie from the beginning, I didn’t know I’ll turn in to a chef one day. It all happened suddenly. I had always wanted a very glamorous job like front office, wearing saree, and standing at reception; that used to fascinate me but simultaneously I loved cooking, eating and trying out new food. When I went for my first interview, I got an inferiority complex that I am not beautiful, and don’t stand anywhere as compared to other IHM girls - they were very well maintained. And at that time I just cut out the idea of front-office and went for the food production; the decision changed my life.

I gave my food trials at The Oberoi Rajvilas, the first hotel where I worked and got selected from among 200 people. And then the journey as a chef started. I had also worked with Grand Hyatt Mumbai, Hilton in London and Chef Jamie Oliver. And, then, I joined The Lalit, Chandigarh, as an Executive Chef.

"I am basically, a continental chef. But if you talk about the personal choice and come to dine in with me, I’ll treat you with the home-style cooked food."

~ Executive Chef at The Lalit, Chandigarh, Nandita Karan

Restaurant Industry in India Is Different From That Of Countries Abroad 

In outside countries, the restaurants are much advanced. Even they have a lot of freedom to do different things they are doing very well as compared to India. The restaurant industry in India is not as developed as the businesses abroad. If there are good restaurants in India, they are somehow associated with hotels, most of the time.

Many chefs are now taking the lead and coming up with their own businesses in India. If you compare the scenario from the outside countries, they are more into the restaurant business and are not attached to any hotels. 

Also Read: This Restaurant Is The First To Appoint An All-Women Service Staff In India

Back-To-Roots Concept

My approach is not much of modern. I love my roots and traditional foods. The concept of organic food, from farms to table came into my mind while working with Chef Jamie Oliver. We used to have our own kitchen garden at the Jamie Oliver restaurant. And we had tie-ups with local farmers who used to supply us vegetables and other materials. When I came to India, I found the tradition which was earlier in the country was a much better concept.

Must Read: Michelin-Star Chef Vineet Bhatia Says Restaurants Should Focus On Technicality And Flavours

Though we are heading towards fast food, modernization is there; people are eating chemically-treated food which just lasts for a smaller time. In the long run, traditional and back-to-root cuisines are good enough. I love all those foods which my mother or grandmother would have cooked; that’s healthy, nutritious, not very fatty and are good options. 

‘We Should Promote Our Regional Cuisines’ 

People are introducing modernizing food, fusion food is there, a lot of Mexican, Spanish cuisines, yet they are still not taking up the back-to-basics menu at their restaurants. We should promote our regional cuisines. There are a lot of region-based cuisines in India which are not yet known by many people in the country itself. So, chefs should come up with our regional cuisines also rather than copying from other cultures. We should promote our food. 

Advice to Chefpreneurs 

If you really love food and have creativity within, start your own options or your own restaurant business. Serve good food to the people. Do whatever is in your heart. Don’t go with somebody who is teaching you to go in a particular way or choose something which you may or may not like. Start your own things. 

Click To Read: Only 10% Of The Produce Is Utilised In India. Harsimrat Kaur Badal Tells How To Curb Food Wastage

Approach Towards Zero Wastage Food

My grandmother would teach me about zero wastage food, and that was 30 years back. I am promoting such dishes only. Seeing the condition in our country where a lot of people sleep hungry, everyone should come up and promote zero wastage food, and also use all those organic food.

 

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Add 3D Effect to Your Food With This Simple Tip by Chef Gautam Chaudhry
Add 3D Effect to Your Food With This Simple Tip by Chef Gautam Chaudhry
 

Chef Gautam Chaudhry owns The Catering Inc and a chain of restaurants under the Demiurgic Hospitality. He is the operating partner at GC Food World Pvt. Ltd. The company provides complete food solutions for Food and Beverages business. Chef Gautam also represents the exclusive group of creative chefs who pioneered the trend of Progressive Indian Cuisine. He had also conceptualized Tanzore Restaurant & Lounge, Beverly Hills, USA, which was recommended by the Michelin Guide.

He has also conceptualized the award-winning restaurant The Pink Poppadom in Bengaluru. He is also the operating partner in 38 Barracks, an army-themed restaurant in Connaught Place, Delhi.

In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus.

One moment that brought You into Food

I was very young and I used to eat these white or Pindi Chanas. My mother would cook it for everyone in the house. The fragrance of which used to travel in the neighbourhood and people would flock up to eat. It was a culture of Sanjha Chulha. It was those things that got into my head then. I had always wanted to cook those pindi chanas. While I was pursuing my Maths (Hons), I got an opportunity to do the hotel management and, here I am.

"When I was 29-year-old, I conceptualized and started a restaurant at Beverly Hills. The Michelin Guide recommended my restaurant and the concept. That’s one of the great food memories I have."

Key To Menu Designing

It is nothing which is perfect. In ideal circumstances, we keep certain parameters in mind. So to start with –

(1) There should be a texture. If there is something soft in the direction of the preparation then you need to have a food accompaniment which has a crisp element.

(2) If you have something which is dull in colour, you need to have a food accompaniment which is bright in colour; the contrast should be there in the food served.

(3) While plating, take care of the negative spaces.

These factors need to be kept on mind while plating and designing the food menu.

Must Read: Restaurants Must Have Proper Structure And Design, Else They Will Collapse

A Tip to Convert a Simple Food Look Like a Luxury

Before answering that question I would say all the chefs need to understand the concept of plating. 

It is very easy to make any food look good. As a chef, you should use those elements which go along with that particular preparation. Do not add anything just for colour.

While plating, there are certain factors you should keep in mind - negative spaces, colour contrast, texture and height.

If you want anything look beautiful, give it a height. For example, if you're having something as basic as a biryani, I advise to take the rice in a mould, put it on the plate and place the lamb shank above, add a few salads over it. This will add height and visually give a 3D effect to the food.

"A 3D image certainly looks beautiful rather than a flat surface."

Pro-Dynamic Approach With Food

There is something which is called pro-dynamic approach. Nowadays, we have been picking up things just to beautify the plate, and to make them Instagram-friendly. We use certain products which travel a very long distance increasing carbon footprints and then we utilize it. We do not think about sustainability. Not even about the local farmers’ produce; we outsource it. We fancy about asparagus and olives.

Also Read: Why Local Produce Is Becoming Game Changer In Supply Chain Biz

There are so many Indian local ingredients which we do not use. I think, in India or probably across the globe rather the pro-dynamic approach is going to settle now.

The pro-dynamic approach is - there is seasonal and local produce. There are certain areas which produce mangoes in January because the temperature in those areas is warm, and the mangoes only ripe and sweeten in summers. So, you should have mangoes from those areas.

I think winter is a wonderful season for certain vegetables like squash, water chestnuts and cauliflower which you do not see around the year. Over a period of time cauliflower has become neutral; if eaten raw and fresh, right at the farm itself, you will forget the taste of chicken and mutton.

You should have them only in winters because it is only during that time you get it fresh. You should not have cold storage or certain additives which are being used to preserve the vegetables. It is not good.

If you talk about the food trend that will take shape in 2019, I would say that people are getting health-conscious.

Also Read: Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora’s Advice To Restaurant Startups

New Ingredient/s You Have Recently Added to Your Cuisines

Onions and fried onions, they are not new though. Another is Sorrel, also known as khatti patti in Hyderabad. Then there is Gongura flower; its flavour is outstanding. While travelling abroad, a person served me a tea saying “it’s an ancient herb and you must try”. And as I tasted it, I certainly reconnected with the flavour. I knew it was sorrel and I was right.

I, recently, introduced a cold beverage at our catering company. The beverage is naturally sour, you just need to add a bit of flavour.

 

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How 5 Star Chefs are Creating an Everlasting Experience for Diners
How 5 Star Chefs are Creating an Everlasting Experience for Diners
 

Today we all know that when guests come to a hotel or a restaurant they are not just looking at good food, service but it is the overall experience that counts. Status quo is boring as they say and if you don’t do things often that are new and experiences that bring about something different people are going to get bored about what you are doing. So, you have to be on your toe or else they will move to the new restaurant that is opening. So, it is always important to keep ourselves fresh and ahead of the time.

Creating new experiences

Diners expect more than just great food when they dine out – they crave great experiences. “It is always challenging for every one of us to be unique and different every day. At our hotel we do take challenge among ourselves to deliver experience to the guest that they take back home and can relate to it as memory. For ex: honest food is something that my team and I work upon,” shared Anurudh Khanna, Executive Chef, Shangri-La adding that they do lot of thing that has a different kind of sensory experiences. “We did a dinner last week where we used different kind of colours in the seven course menu,” he added further.

Experience is not something that can be luxury but it is sometimes the basic as well. “I think in this very competitive market we have to look at doing something new and innovative and that’s what customer is looking at. Also, if you are doing something that is available in the market make sure you do it different so that it attracts customer,” added Robin Batra, Executive Chef, Oberoi Hotels & Resorts.

Innovating Product

Product innovation is an important part of the restaurant menu creation. You need to be innovative enough to capture what your customer wants. “We are like a support system to chefs. Chefs innovate and we give them support by the means of convenience products. So, thereby when you are using a convenience product you can meet the consistency day out and day night and not face any seasonal variations and maintain better consistency in the menu,” pointed Sumant Vikas, Corporate Chef, Cremica Food Industries Ltd that has its roots in creating condiments and sauces for top brands.

And, as we say and we experience, we Indians are very inquisitive. We are very hungry for knowledge. So, as a customer when we go to a restaurant we want to know what am I eating that is different from everyone else. “We need to educate and make our guests understand what they are eating. The menu creation is also important in presenting small things,” said Ashish Ugal, Executive Chef, Taj Bangalore, adding that the only focus that they normally do is quality but when any guest come to his restaurant his chef goes and meet the guests personally, take feedback, what they like and what they didn’t like and customize things. “20 per cent of my guests’ messages chefs that I am coming on these days and will you be there. So, that’s the kind of experience that you need to create,” added Ugal.

And, as we know, as Indians we don’t eat to live. But we live to eat. So, to make it everlasting in our memory we need to create an experience that creates a memory.

 

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Food Displays and Good Menu Are The Best Ways To Advertise Your Restaurant, Says Chef Vivek Kalia
Food Displays and Good Menu Are The Best Ways To Advertise Your Restaurant, Says Chef Vivek Kalia
 

The Executive Chef of Indore Marriott Hotel, Vivek Kalia, puts his heart and soul into the kitchen focusing on quality, attention to detail and consistency. His knowledge of food, its preparations, flavour and presentation make him a coveted name in the hospitality world. His firm belief on the quality ingredients, the right skill set and consistency throughout his career has given him an accolade of an excellent facility benefactor.

With a career span of about 18 years in the hospitality industry, Chef Vivek Kalia has risen through various ranks in an extent of time. With a forte in Italian Cuisine, the executive chef also specializes in French, European and Spanish and Indian cuisine.  His strong suit of comfort food brings the exclusivity to his art of cooking. Prior to joining Marriott Indore, Vivek worked with Preopening CY Agra and Goa Marriott Resort and Spa, Hotel Renaissance, Mumbai and Hotel Radisson MBD, Noida, The Udaivilas Udaipur and Jai Mahal Palace Jaipur. He closely worked with renowned chefs from France, Europe, America and Australia that took him to the roots of international food. His major learning comes from his time and exposure with Marriott. Vivek has travelled across the country to cognize the varied palates in India.

In an exclusive interview with Restaurant India, Indore Marriott Hotel's Executive Chef Vivek Kalia speaks about his idea of menu designing and the best ways to advertise a restaurant.

Staying Focused Right From the Beginning

I was born in a middle-class family where family values were the key and the most important thing and valuing food during every celebration were taught to us from childhood. I was a tough child to feed and I remember my mother and grandma preparing innovative dishes to get me to eat and also get interested in food. Nutrition came to me by having wraps, of parathas and sandwiches.

Those early morning preparations by my mother for every festivity interested me from the very beginning. I always wanted to do something creative from the start of my childhood, but being a chef was always considered a taboo in the suburbs of India in the late nineties'. I definitely thank my parents for inspiring me to pursue my passion of becoming a chef.

Right from the start of my career, my parents guided me to follow my passion. I remember my father was suffering from peripheral damage of his backbone and was bedridden for almost a year, but he always motivated me to stay sharp and focused on my career.

Creating Food Stories on Plate

Facilitated by some of the best chefs of India and other parts of the world, I have gained and picked the best of the traits required for being an expert chef and developed my own style of comfort cooking.

My philosophy of food is that by using the right ingredients and having the right fundamentals of cooking techniques, one can create a beautiful food story that is depicted appropriately in a plate.

Must Read: Restaurants Must Have Proper Structure And Design, Else They Will Collapse

Remember, Your Dish is Key Highlight on the Menu!

A personalized tailor-made dish with a well-balanced approach to a customer's desire, an intense eye for detail and of course it is the 'dish' and not the price that is the highlight. These are what I believe is the key to good menu design. I also am of the opinion that menu designing and restaurant food displays are the best advertisers for restaurants. Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu.

Also Read: Also Read: Menu Hacks For Your Online Food Delivery Business In Mumbai

The Secret to Delivering a Great Service at the Restaurants

Great presentation and prompt service make a memorable experience for the customers.

The secret to the delivery of great service is to anticipate the guests’ needs and demands, setting the expectations right, prompt delivery of the innovative and creative special dish and staying in close touch with the customer makes up for great service delivery.

Maintaining Customers' Loyalty by Organising Authentic Food Festivals at Restaurants

I believe that food festivals play a crucial role in maintaining the popularity and customer loyalty of a restaurant. Authentic food festivals should be organized when the chef is able to bring innovation to the table and also change the flavour of the dish according to the guests' request. This will eventually help with incremental sales and serve as a boon for assistant chefs to learn new aspects of cooking. In other words, it's a win-win for both - increasing footfalls at the restaurant and training and motivating staff.

Must Read: How Authentic Food Festivals Affect Restaurant Business?

Five Restaurant Customer Engagement Mistakes

- Not understanding the customer needs and demand.

- The inconsistency of both - food on the plate and prompt service.

- Not giving the guest a reason to return.

- Poor marketing.

- No personal connection.

An Advice to a Chef who is Just Starting Out

Remember you are not going to be a celebrity TV chef in two years. Find the right culinary school and gain the best practical experience with professional chefs, the rest is your passion and patience which will be the driving force for your career. The opportunities in India and abroad are immense so be assured there is a job out there for you.

Fine-dining Trends in India in 2019

The fine-dining trends in 2019 start with the chef's determination that is his creativity and strength keeping best of the ingredients in mind, lacto-vegetarian focused, organic and farm fresh products will be on a high-rise in the Indian Fine-Dining Sector in 2019. The focus will be on reducing food wastage and introduce more locally inspired cuisines that will create an emphasis on direct farm sourcing to maintain the fresh tag and give the maximum to the source who is the farmer.

Food Trends in India

And of course, there are new food trends such as:

Organic food: This is the trend and a key to leading a healthy life.

Farm fresh: where the supply is direct to the users and does not sit in cold storages. The next level to it would be setting up a table in a farm where fresh ingredients are plucked from the garden and cooked live in front of the guests.

Health-oriented: The calories are kept in check and exciting dishes are made for the guests keeping his diet in mind. These diet plan sync into a fitness program being designed in collaboration with the fitness trainer present at the Indore Marriott Hotel.

Less are more: Generally, a plate has fewer carbs and is more inclined to the presentation.

 

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Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh
Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh
 

From quite early, Anaida Parvaneh, once famous as the pop-singer in the 90s and now the Chef and Partner at SodaBottleOpenerWala in Powai in Mumbai, started doing the pop-ups for “fun”. She sought peace in cooking while going through a rough phase in her life. “I started doing the pop-ups to distract myself,” reveals Anaida.

Spilling the beans on the expansion of SodaBottleOpenerWala, Anaidah says, “We are already in nine cities and now planning to open new outlets abroad - New York and Dubai.”

In a candid conversation with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the promotion strategies at SodaBottleOpenerWala, Powai in Mumbai.

Cooking is More Powerful than Music or Art

I used to do many cooking pop-ups, earlier. It was during one of the pop-ups in Delhi that I realised that cooking was way more powerful than the music or art. No one will say if your song is bad but with food the reaction is instant. People were sceptical about my cooking, at first, especially the media persons. I am talking specifically about one of the pop-up cookery shows in Delhi. As soon as they tasted the food, their perception changed. With food, it was that session, that day, when I knew I will go ahead. My chef at the pop-up events showed confidence in me, too.

Must Read: Know Your Clientele: Varun Puri Suggests Restaurateurs

The Chef Behind Launching Baklava at SodaBottleOpenerWala

I was fed up of Baklava everywhere else. The eateries then would give 250 gm of Baklava for Rs. 800 with hardly any pistachios or almonds in it. I felt the need for introducing the authentic Baklava to the people. Initially, I launched Baklava as Diwali gift at SodaBottleOpenerWala in Powai, Mumbai. It went flying. I could have priced it really well as it was three times better quality from what we were already getting in the market (laughs off).

The work was not done till yet. My research and development happened by just observing people at the restaurant and it was instant. You can do a fabulous job with a little bit of observation. I found people needed to break the Baklava, and that’s how I realised I have to make it a bit smaller.

Click to Read: Focus On The Technicality of Your Product

The people’s reaction got me hooked. My food made them so happy. The fact that you create art on the plate and people take it in a positive way by feeling good - is a big honour.

People would come to me and say, “I have never had a meal like this.” For people in India who are addicted to chillies and spices, it takes a lot of guts to serve food that has no chillies in it. I am also serving a riceless biryani; the cuisine had no rice originally.

It needs a lot of guts to serve that kind of food and seeing it become a success. It can’t be more delicious than this!

Being Rigid on Cooking Authentic Iranian Cuisines

It might not be as commercial as a tandoori chicken but I have stuck to making Iranian food. There are enough people in India who understand Iranian food. People know they won’t get these cuisines elsewhere. Therefore, I stayed authentic to stay true to that particular lot of customers. Besides, I also do fusion and slightly add an Indian touch to the food I cook. But my cooking will always remain Persian, primarily, because that’s my foundation and I understand it from every bit of my soul. Right now, I am serving Persian Spice Sizzlers at SodaBottleOpenerWala in Powai, Mumbai. The food has remained very much Persian but I have added a twist. I am serving a sauce along with Persian Spice Sizzlers. If anyone needs spicy sizzlers, they can add the sauce. The food in itself will remain authentic with a few alterable tastes. That’s a big challenge but I am able to manage.

Also Read: Read 4 Keys To Designing Casual Dining Restaurants

Marketing Strategy at SodaBottleOpenerWala Powai

There are a couple of things that I do at my outlet in Powai in Mumbai and it has received a good response from the guests.

- One of them is – We have a very good live band named Pratibimb. They are smashing. You have to see how good they are and literally, I have guests who come to listen to music. Even if there won’t be any place to sit, we have guests who would sit on the table in the corner with food on their lap just to enjoy the music.

- We started Ladies Compartment on Wednesday. The Wednesdays are dedicated to ladies, with a lot of things – from discounts to meditation, free workshops to book readings. If a woman walks into SodaBottleOpenerwala Powai on a Wednesday, she will feel that she is being celebrated.

- Another important thing for me is to make sure that my kitchen is happy, and the food served is good. Then, I make sure my service staff is good. I know that people go to restaurants as they want to spend some quality time with their family and friends. And if my staff is not in good mood, no matter how much they pretend – I am an energy worker – it will show up. I am very happy that SodaBottleOpenerwala, at all the outlets, is a pro-staff and treats them well. Being in the business, of course, we have to be strict but the spirit is such that we are pro-staff. That makes a very big difference for me. My idea of doing business is very unconventional. People might not agree on my working style at the moment but later they do agree and ask about it.

Deciding the Kitchen Staff

I do not interfere in the operations that much. But then I select from the selected few for my kitchen.

Food Trends in India

When I moved to India, in Mumbai per se, I wouldn’t get anything that was not spicy anywhere other than on a five-star continental menu. Eating was a big problem back then. That is why I started to cook. Indians were not experimental earlier – you had Indian food and then you had Chindian (Chinese + Indian). After the satellite TV came to India, people started experimenting. But the new generation, now, is all about creating new experiences. I find the new generation being a lot more experimental and opened up. And, hence, I find the food trends further going to the experimental cuisines.

People have started to get health-conscious, not in a diet manner. If you study statistics, dieting works only 2% of the time. If you ask me, I would say no diet actually works. You need not suffer or starve. I believe in the traditional ways of eating food. What my grandmother would suggest eating I will have it. I believe in local cuisines and healthy food. At SodaBottleOpenerWala in Powai, I had launched Chef Bowls. It has seven elements like a Budhha bowl – curry, dal, rice, two fried potato sticks. The fried is not considered healthy but I look at it in a way that if you enjoy food, a small portion isn’t bad for you. Ghee or coconut oil, if taken in small portions, are good for health. 

People are growing health conscious in a more healthy way. The kind of direction where food trends are going is the kind I am adept at. I have been doing this for the longest time. People are going more holistic in their diet and eating habits.

Click To Know More About Food Trends in India

 

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Michelin-star Chef Vineet Bhatia Says Restaurants Should Focus on Technicality and Flavours
Michelin-star Chef Vineet Bhatia Says Restaurants Should Focus on Technicality and Flavours
 

Chef Vineet Bhatia is the first Indian ever to get a Michelin star. He moved to London in 1993 and started working at Star of India restaurant. Later, Chef Vineet opened Zaika in partnership in Chelsea and then in Kensington High Street. Vineet Bhatia is known for revolutionizing the Indian food in Britain. His ventures include Rasoi (in Switzerland and Bahrain), Ziya (Mumbai), Indego (Dubai), Amari (Mauritius), Saffron Lounge (Qatar) and Maharaja (Saudi Arabia, Riyadh). Ziya in Mumbai is in partnership with The Oberoi’s. Speaking about upcoming ventures in the country, Chef Vineet told Restaurant India, “There are more restaurants in the pipeline; the gas hasn’t come out of the pipe so I cannot reveal right now.”

In tête-à-tête with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.

Venturing in the Restaurant Business

I was always on the quest on how I could cook better. I left India in 1993 because I was pretty disillusioned about what was going on and I was not allowed here to create or innovate with food.

I was very young when I took up cooking. I was not trained in the old classic kitchens. So, I lacked skills.

There was a bias towards European cuisines in India back then. If you were trained as a European chef into a hotel, you did well but if you would not do justice to Indian cuisines, you would be looked down upon – such was the scenario.

Also Read: Be Experimental, Add Regional Cuisines On Menu: Maneesh Baheti's Advice To Restaurants

I went to the UK. I found my calling there; I wasn’t judged or criticized. People, there, treated me as an individual who was cooking. And they enjoyed what they saw. Their view was based on the product, flavours and technicality.

Give the food more respect, in terms of ingredients, cooking and make it more interesting from the guests’ point of view. It has to be a memorable experience for your guests. That is what I have done throughout.

You start working for a company, initially and then comes a stage when they straitjacket you. They don’t want to take the risk. That’s why I branched out and opened my own restaurant.

If you have to do something and you believe in it then you put your own money and you put your own skill in it. This belief led me to globalise the food with a very simple and humble backing of only one restaurant which started years ago, in 1999, and led to the worldwide acclaim.

Idea Behind Modern Indian Food

Initially, in 1993-94, the food wasn’t plated like how it is done now. It was just a raan served in a nice platter with a simple garnish. When I started modernizing Indian food, it was purely out of survival. It wasn’t done to please myself or do something else. It was done to tell people that such Indian foods exist. People would object on my classic cuisines’ cooking style. They would tell, this is not how you cook proper Rogan Josh or a halwa, or the chicken tikka should be only red in colour and not green. I was up against all these things. I knew if I called my cuisines a classic, nor people will appreciate neither it will work in the long run. Therefore, I changed the name of the cuisines. I used to call my dishes differently by giving narrations and brought them on the table in a more presentable manner.

Click To Read: Restaurants Must Have Proper Structure And Design, Else They Will Collapse

Being the First Indian to Get a Michelin Star

The Michelin gives you a pat and encourages you to do better.

Getting a Michelin in 2001 was a pat on my back. I broke the bubble. That’s when I realized this is something different. None of the Indians got the Michelin star in 102-year-history. Suddenly, internationally, people wanted to see what I was doing. Getting a Michelin made a big impact.

Also Read: Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora’s Advice To Restaurant Startups

The Core Essence is Hindustani

I opened my own restaurant Rasoi, without any partners, in 2014; it made the biggest impact in terms of food – the Indian khana. It was a cutting edge and took to a very different level. Since then everyone has accepted the norms to make Indian cuisines interesting when it comes to plating.

I always say, if you eat with your eyes open, the food will look European and if you eat with eyes closed it will be purely Indian. I maintain that at my restaurants. The blend of classic and modern food works. You could have a grandfather savouring the meal and you could have a 10-year-old grandchild sitting on the same table and relishing the Indian cuisines. That makes the generations happy.

Restaurants’ Menu is Not a Cut Paste Job

The menu, obviously, varies from place to place. There isn’t a cut-paste job at fine or casual dining restaurants. For example, it’s not like Burger King’s where you can go ahead with the same menu all across the world and everything works! You got to be centric to where you are. If I am sitting in Geneva or London, where it’s cold right now, and serving Venison or duck, it won’t work in Delhi or Mumbai or Mauritius because the weather is different. The palates are different. I prefer using the ingredients that are locally available. In India, we offer more vegetarian meals as compared to other countries. If you go to the Middle East, people want to eat lamb, so the menu is more biased towards meats.
Each restaurant’s menu will vary based on the location, but the ethos remains the same which is the quality product.

Also Read: This Award Winning Chef Believes In Putting Lots Of Colour In Plate

Tips on How Restaurants in India Should Boost Their Sales

- Listen to your guests and know what they like.

- Try to be slightly unique and innovative.

- Add your own twist but keep the flavours and the tradition intact.

- The way you present food has to be different and appealing. Don’t just put the pictures on the menu where the food looks nice and you serve something else. Serve what you show to your customers otherwise, it will impact your footfall.

Must Read: Know Your Clientele: Varun Puri Suggests Restaurateurs

Three Strategies to Boost Sales at Restaurants

Think out of the box, be very honest and believe in yourself because these things will carry you through any hardships.

 

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2019 Will See More Live Kitchens, Fusion Food at Restaurants in India, Predicts Chef Amit Chakraborti
2019 Will See More Live Kitchens, Fusion Food at Restaurants in India, Predicts Chef Amit Chakraborti
 

Amit Chakraborti, the Executive Chef at Banjara Mumbai, studied from the Rizvi College of Hotel Management. He was then selected as a management trainee in the on-campus recruitment drive for The Lalit. Amit Chakraborti has worked with chefs Subhash Joshi, Javed and Salil Fadnis. He had previously worked with Intercontinental Marine Drive, Sahara Star, Courtyard Marriott and Hyatt Ahmedabad.

In an interview with Restaurant India, Executive Chef at Banjara Mumbai Amit Chakraborti shares his views on the food trends that will rule 2019 and talks about restaurant operations.

The most important thing you learnt in your culinary journey so far?

Chef Subhash Joshi was Masterchef of the then The Grand, which is now The Lalit. He taught us to cook food with heart and not follow brain. When we follow our brains, we start taking shortcuts, and when we cook from the heart the food will definitely be good in taste - this is something that Chef Subhash taught me.

Chef Javed and Chef Salil were my mentors too. I learnt Arabic cuisines from Chef Javed while working with Sahara Star. I would watch Chef Salil Fadnis managing the kitchen; he was well-composed. I had never seen him angry. He was a calm person.

Describe your role as Executive Chef at the Banjara, Mumbai.

As the Executive Chef, my role is to coordinate with the guests and work on the innovative dishes. People are addicted to trying new things continuously, and that’s where innovation takes place.

Your Signature Dishes?

Prawn Ghee Roast and Chicken Ghee Roast are the signature dishes at Banjara Mumbai. Besides, we have Pomfret Tawa Fry. My signature dish is Chicken Zaitooni, Paneer Jalapeno Tikka, Lahsoon ki Kheer and Mirchi Ka Halwa.

What according to you are the top trends that will drive the industry in 2019?

Live Kitchen, Fusion Food, Presentation of the Food and Chefs going directly to the Customers’ Tables.

How would you define your style of cooking?

My style of cooking is fusion and Indian-continental. In the early part of my career, I was trained in Indian and tandoor cooking styles. Continental is something which goes with the Indian palate. Everyone likes chatpata food. I just match the Indian palate with continental style. Like I make tandoori vol-au-vent. The vol-au-vents are similar to puff pastries and the stuffing is usually of spinach, corn, mushrooms and white sauce. But at Banjara restaurant, we stuff it with tandoori masala. People like such fusion food.

What is your unique approach to recipe development?

Do something different, that people may like, but don’t change the authenticity.

The secret lies in how well you keep the authenticity portion in the cuisines. Your dish needs to have that distinct flavour that resembles the base of the cuisines. For example, when we would make Mani Chow in the Hyatt, we used to stuff it with Chicken Makhni for non-vegetarians and Paneer Makhni for vegetarians. Maintaining the authenticity of the flavours we kept the paneer/chicken makhni as it is but we added the twist by serving it in the rolled buns - Mani Chow.

What is the average footfall at Banjara Mumbai?

We see 125-135 people every day; the Banjara restaurant had hosted a maximum of 145 people during and post festive season.

Banjara is a multi-cuisine restaurant. You serve Indian, Chinese and Mediterranean. What do people look for more when it comes to the flavours and cuisines from the menu?

People are very keen to have Mangalorean curries. If you go to other restaurants, you will find more Indian and Chinese cuisines. At Banjara, we have coastal and Mangalorean cuisines on our menu. We have a separate Mangalorean kitchen at Banjara.

What do you suggest to stay ahead of the competitors?

I suggest the restaurants should do something different. The guests will certainly go out and try at your competitors’. The food is the key product. Maintain the taste and authenticity in the dishes you serve.

Also Read: Restaurants Must Have Proper Structure And Design, Else They Will Collapse

How do you see the future in fine dining, especially in India?

With concepts like buffet, barbecue and molecule, fine-dining is a hit among people right now.

If you are in the fine-dining restaurant industry, be sure to maintain the cleanliness and hygiene – it gives a tough fight.

How would you Banjara’s approach to festive season? 

We organized a GTR food fest. The Grand Trunk Road (GTR) is from Chittagong in Bangladesh to Kabul in Afghanistan. That road comes all through Kabul, Lahore, Delhi, Punjab and goes till Chittagong. It was a different kind of fest where you could find food from all around these areas - right from Bengali, Punjabi to Delhi chaat. Restricting yourself to a regional food fest is like focusing on a few cuisines. But with food fests like GTR, we organized a variety of cuisines bringing various cultures together.

And, if you speak about festivals in India, there are unique dishes related to them. We showcase those dishes separately and prominently on our menu during the festivals.

 

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Top Chefs Celebrate Indian Cuisine's Global Appeal
Top Chefs Celebrate Indian Cuisine's Global Appeal
 

Cordon Noir Gourmet Club recently celebrated its 30th anniversary in Mumbai with a gala dinner of the kind generally reserved for royalty. Chef Nilesh Limaye prepared the ultra-exclusive eight-course menu for 50 chefs and gourmands from across the world who were joined by another ten leading Indian chefs and hoteliers.

The global chefs and gourmands immersed themselves in Maharashtrian as well as Indian cuisines and culture with whole day tours to local markets and restaurants, cultural centres and more. Fine-dining dinner in the classical style of black-tie, sit-down silver service was held on the sixth day of Cordon Noir Gourmet Club 30th anniversary celebrations.

It is rare that global chefs undertake a culinary tour of India. Among the 50 chefs and gourmands Chef Kern Jochen, restaurateur Dato Kau, Chef Helmut Lamberger, food magnate Rudolf Muller, hotelier Peter Sprenger, cookware magna Berthold Jungwirth, jeweller Urs Capol, pastry chef Peter Lum, restaurateur Dunia Stapman and Chef Wayan Mawa were present during the five-day culinary celebrations.

“I am very proud of my cuisine and Maharashtrian heritage. The world’s chefs came to experience Indian cuisine and I proved how our flavours and produce can receive their due respect at such a high level,” said Chef Nilesh Limaye. Chef Limaye is a celebrated Indian culinary master based in Mumbai who hosted this once-in-a-lifetime experience.

As with all Cordon Noir dinners, the November 6 dinner featured high-grade Russian caviar and classical Continental cuisine, this time in a marriage with Indian flavours.

“The dinner was excellent. This elegant, sit-down style of dining has not been done since the nineties. It is so good to see a local chef achieve this,” said Gurbaxish Singh Kohli, president, Hotel & Restaurant Association - Western India (HRAWI) & also vice-president, Federation Hotel & Restaurant Association Of India (FHRAI).

“Simply fantastic! It’s time we’re on a global level. Our cuisine is maturing, our chefs are getting more expressive and confident in their own styles,” said master chef Michael Swamy, one of the culinary legends who attended the dinner.

Leading Indian brands were showcased at the dinner such as Reveilo Wines’ excellent 2018 vintage and Korebi Coffee, an exciting coffee supplier making waves for its boutique, single origin roasts. Meluha The Fern Powai was the venue partner.

Cordon Noir is a global gourmet club of chefs & gourmands who's unbroken run of fine dining dinners once a year around the world dates back to 1988; a time that predates the fall of the Soviet Union and the Berlin Wall, and the birth of modern China, among other things. It is an honorary club, very selective in its approach, that values fine food and friendship above all else. 

 

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"The Game of Chocolates is Going to Get Darker in India"
"The Game of Chocolates is Going to Get Darker in India"
 

From being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, he has made his dream and life have the best of the best. Travelling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart has made me open my mind and think out of the box.

“I have kind of developed a style of my own cooking where produce is king. Global influences, local ingredients and modern techniques are the trinity of my cuisines”, said Celebrity Chef & Author, Vicky Ratnani.

In conversation with Restaurant India, Celebrity Chef Vicky Ratnani, shares about his travel escapades and what’s the next big thing in this to do list.

From a renowned Chef to a renowned author, how has been your journey so far?

The journey has been amazing. I think we have just started to take the big steps. The thing about F&B is that, either you have the passion for it, or you must be crazy. This industry is all about passion, focus and dedication. The industry has gone leaps and bounds where people have the choice to visit a 5 Star Restaurant, a casual dining space or a Multi Cuisine family restaurant. There is so much happening in the industry and you have to keep up with the peace to survive. I don’t call people competitors but contributors, because at the end of the day, we are in the making the people happy business.

What are the current projects in your bag?

I work as the Culinary Director for GIPL. The company owns Pizza Express in India; we are bringing down Ministry of Crab from Sri Lanka, also partnering with a health food startup called the Hello Green. Health is the New Trend. I also consult on the menus from Insignia lounges in INOX cinemas.

What are the chocolate trends to look out for in the coming future?

Everything is becoming artisanal, handmade, and organic with every brand adopting the ‘Farm to Table’ concept. At the end of the day, you are what you eat. So, the game of the chocolate is going up in the country. I think Chocolate is only going to get darker.

You were the pioneer in bringing international ingredients to India. What were the challenges then and how did you still manage to rule with this concept?

About 6 years ago, when I started, people used to keep telling me not to use such foreign ingredients in my dish. I knew, one day, the market is going to be flooded with a variety of international & gourmet cuisines. So, I have given people the recipes 6 years ago which can be cooked even now.

Today, there are already many international brands and foreign cuisines here, but I think we’ll see a lot more. People are willing to spend more money on good food and organic products.

What’s new for Vicky Ratnani in 2019?

Travelling has always been my passion is travel. I have a property called, Vicky- The Gastronaut. Right in the early 2020’s, it’s going to be R&D for me where I am trying to envision the kind of food that I am going to cook for the next 10 years.

I think that farm-to-table will increase too. There are a number of farms and agri-businesses that are working on the logistics to improve the supply chain between farm and restaurant. As consumer knowledge increases, a lot more people are opting for more organic products.

When so much travel & food is involved, what sort of palate is your favourite in India?

When you cook fancy, you eat simple. I have had all kinds of cuisine but my love for Sindhi curry is irreplaceable. South Indian & Coastal foods are also my favourites.

What do you think about the Future of Chocolate Business in India?

Culturally and Culinary makes us one of the advanced races in the world. In every ingredient, we are upping the game and chocolate is definitely one of them. Artisanal chocolates are going to come across really well in the future.

 

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This Chef Tells Us Why Service will Rule Restaurant Biz
This Chef Tells Us Why Service will Rule Restaurant Biz
 

He rose to glory and fame after being selected as one of the few to attend Master Chef Classes at the World Gourmet Summit in Singapore. Having worked at many prestigious and coveted Hotels like the Taj Group, Oberoi Group, Jumeirah Beach Hotel, Dubai and then restaurants like Olive Bar & Kitchen, LAP, Olive Beach, Cibo, he is now heading Dusit Devarana.

Chef Nishant Kumar Choubey, COO, Swaad Samudra Private Ltd spoke to Restaurant India on what it takes to be a successful chef and the scope of this industry in the future.

The Remarkable Journey

Started off with Raj Vilas, Jaipur, Choubey said,” I was doing everything from moping to dishwashing, to learning from the chefs, and moved to Dubai, where I helped opening 2 of their signature restaurants which are doing extremely well right now. In between I am consulting for a restaurant in Bangkok called, Indus which has already become a Michelin Star Restaurant.”

Chefs Everywhere

The overwhelming growth of the hospitality industry all over the world has tremendously increased the demand for specialized chefs both in India and abroad. A Chef’s profession today is looked upon as one of the most sought after jobs owing to the high opportunities of making good bucks. Budding entrepreneurs today are in search for opportunities to be chefs, gaining exposure in the Restaurant Industry.

In the present scenario, Choubey explained,” The placement of chefs are much more than the engineers today. This gives us an insight of how good this industry is. Commitment and passion is all that this business requires.”

The Challenges

One of the major challenges Choubey said,” It is the consistent supply of the raw materials and to ensure quality it’s very important to get the right kind of supply on a daily basis. In the current scenario where the rupee is sinking against the dollar, the suitable vendors are not ready to get into a contract system. Hence, to combat the challenge we have started growing most of the raw material at our farm house and are not depending much on the vendors. The other challenge is the price.”

“Since the commodities are getting expensive, the food industry is getting directly affected. The ingredients are costly, and at times it becomes a huge challenge to justify the same to our guests”, said Choubey.

A Good Customer Experience

The efficiency of any chef can be instantly recognized by the presentation and quality of food they present to their customers. A chef not only needs to be versatile in his cooking, but should also be familiar with the cuisines of various other nationalities. Typically, French, Italian, Continental and Chinese are the favorites in major cities across the world. Therefore it is important for every prospective chef to select their area of specialization according to their interest in confectionary, cold kitchen or hot kitchen.

“Food is the key even when you don’t have a good infrastructure. People really come back for food”, said Choubey.

The Indian Restaurant industry needs to improve on the service part. There are places that are serving really good food but they lack in their service. To be a Michelin start restaurant, there are other areas of concern that needs to be addressed apart from food.

Tips for Young Chefs

Hard Working to start off, Commitment throughout your life and be passionate as you grow.

 

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How Diana Chan is playing with Flavours for first-ever wine-on-tap restaurant in India
How Diana Chan is playing with Flavours for first-ever wine-on-tap restaurant in India
 

After winning MasterChef Australia season 9 in 2017, Diana Chan became an overnight sensation in both Australia where she has shifted her base and her home land Malaysia. Her love for cooking stems from her upbringing in Malaysia. Her parents are both great cooks and as a kid Chan would stand by the kitchen helping them prep for dinner every night. “Whether it was peeling onions or picking herbs it was always a novelty to be able to actually stir the pot,” laughs Chan who is quite popular for her mystery box ingredients at the show. “Since I moved out of home at 17, I've had to be independent and cook for myself,” shares Chan who was so spoilt for good food and led to the sparking of cooking in her.

Born in Malaysia and residing in Australia. How is your cooking style complementing these countries?

I am so lucky to be living in Australia as I think the produce here is second to none. Australia has some of the best seafood, vegetables and meat available globally. I combine this with the techniques I learnt through my parents and flavours I grew up eating in Malaysia. I usually adapt my cooking style to the produce and ingredients found in the country I live in.

There is lots of awareness about fresh ingredients and farm to food concept. How did it inspire you?

Cooking with fresh and local ingredients is very important to get the best quality dishes. The farm to food concept would be the ideal scenario however living in the world we live in now may not be possible on a day to day basis. I do love the concept as I think there is nothing better than eating from the ground with produce free from pesticides and chemicals. Organic always tastes better.

How Masterchef Australia acted as a game changer for you?

Masterchef Australia has given me the platform to forge my career and I have taken it and run with it. I still pinch myself every day I wake up as I look forward to a brand new and exciting day each day. I thank my lucky stars for the opportunities that have come from winning and that I am able to pursue food as my career. Nothing beats working hard for what you are truly passionate about. 

What according to you is a wholesome, balanced and delicious meals incorporating fusion? 

To me a wholesome, balanced and delicious meal isn't about eating a bowl of kale salad. It's about having a balanced meal with ingredients that are fresh and healthy but also having the naughty things in life like a glass of wine with your meal or butter because it makes things taste so good. I am and have always been a big believer in exercise. I truly believe that what goes in must come out. So, even though I cook and eat all the time I find the time to head to the gym a few times a week to work off the food I consume. Fusion flavours is my way of incorporating local ingredients with a different cuisine or mixing two different cuisines together to create something better. It will not work if it doesn't taste better that it would traditionally so I think you have to spend time and be creative and sometimes it happens when you least expect it. I've tried recipes where I just winged it and was very happy with the outcome.

Tell us about your partnership with Wine Villa? What will be your contribution to the restaurant menu design?

I am so stoked to be working with Wine Villa. I have created a specially designed menu for them to suit the wines that they are serving. Wine Villa is an innovative wine bar in Juhu, Mumbai that will serve over 100 varieties of wines on tap from across the globe. They have a system called the wine ATM so seeing that drinking wine is a fairly new trend in India, it gets customers to try the wine by the glass rather than having to buy a whole bottle. It gives people the option to try before you buy kind of thing. I think this is genius and especially brave of the two owners, Micky and Roopanshi to get into this space. 

What kind of menu design it would be? Are you planning to incorporate your international travel experiences into it?

When Wine Villa approached me to design the menu I couldn't be more delighted. It is a real honour and I've created 15 dishes to start off with which incorporates fusion flavours of European, Indian and Malaysian cuisine. There should be something for everyone. I have also created some vegetarian dishes as I know it is big in India.

As the concept is based on wine. How are you planning to pair your food right with the wine?

Being a wine drinker myself and I am by no means a connoisseur, I have given suggestions about the wines I think my dishes will pair with. It ranges from light and sparkling wines to a heavy red. I think food pairs beautifully with wine and I hope the locals will embrace it. 

What is your plan opening a restaurant of your own going forward?

I have a pop up restaurant at the moment in Melbourne called Chanteen which ends mid August. As for a permanent restaurant, there are plans to open a site in the future but as for now I am focusing on a few other exciting projects which involve a lot of travel. Keep following me on social media (instagram: @diana.chan.au) for any updates.

 

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These Culinary Queens are Wielding the Business with Ease
These Culinary Queens are Wielding the Business with Ease
 

Gone are the days when women worked only in their own home kitchens and the only chefs in professional establishments were men. The food industry in its ever growing, ever expanding form has seen a burst of women chefs creating magic in the kitchen. Some of the most popular and famous restaurants in the country are helmed by some formidable women.

These are no-nonsense, take-charge, superbly creative and talented women who are dishing out beautiful food you probably don't even know. They command and lead their army of cooks through exhausting lunch and dinner services with great ease and are the reason you have such wonderful dining experiences. As they say, if you can't stand the heat, get out of the kitchen!

Meet the women who are cooking up a storm!

Stay Connected with Food

TV has brought food into the living room of homes. This transcending of boundaries has led to more awareness about cooking and opened more opportunities for women to join the food industry workforce.

Currently heading the kitchen at Lavassa by Savy, Megha Kohli, has already garnered an experience of eight years in the industry at the young ageof...

When asked the most innovative thing she has ever done, Kohli says,” Picking up an unheard cuisine like Armenian and basing my entire restaurant on this cuisine was a big risk as I had no idea how the public would accept it.”

Megha’s mantra, however is, that cooking is an emotional process and not a technical one. You can serve the most exotic of perfectly prepared dishes, but if you haven’t connected with the food while making it, it’s an effort gone waste.

Talking about her achievements, Kohli says,” My biggest achievement is Lavaash. And to see it grow and do so well is a dream turned reality. 

On Par with the Best

Women have always been considered kings of the kitchen. Then why is it so difficult to accept that she can don the chef’s hat in high-end restaurants? From pastries to food trucks, women in India are now ready to make a mark on the culinary scene. Titled as the youngest Chefin Delhi,

Born into one of the most unique communities of India and around the world, little did Anahita Dhondi know that her Parsi cultural identity will get her to this situation, where she becomes the face and influence to one of the most successful restaurant chains around the country.

When asked about the differences she has noticed in the Food Industry, Anahita says,” Well, this is a male-dominated industry, and it isn’t easy for a female to get in or adjust and own a restaurant.” you have to train your mind to be stronger," Dhondy says, speaking of her training and how being a young woman in the restaurant industry can be quite a struggle.

For Anahita, more than the recognition, she identifies the strength of character that she has gained as real benefits of being a chef.

 In a candid conversation, she shared,” The trends like Regional cuisine, seasonal produce are going to stick around.”

Damsel in Desserts

Encouraged by cookery shows, more women are donning the chef's hat or establishing new ventures in the city.

This 27-year-old is responsible for New Delhi’s biggest sugar rush so far. Le Cordon Blue trained, Bani opened Miam meaning yummy in French, three years ago with an aim to popularise French neoclassical entremets. Patisserie chef Bani Nanda has definitely brought a little bit of Paris to Delhi, and who can complain when that happens.

When asked about her motivation, Bani says,” I guess it’s my creativity that keeps me going. There is so much more that I have yet to master, so much more to achieve, and dearly follow the success stories of so many entrepreneurs, chefs and restaurant owners.”

 

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What Makes these Chefs so Successful in the Business
What Makes these Chefs so Successful in the Business
 

While key disruptive trends are impacting the food industry, with how food and cuisine changes are happening in foodservice, well-known Pastry chefs & Gourmet masters have set a benchmark with their style of cooking and thus their businesses are much scalable in the Indian market.

The food and beverage industry is undergoing change not seen in decades. Confluence of megatrends is leading to disruption and innovation that is set to change the industry and consumer choices for a long time to come.  The Food Service sector globally and in India is also adapting to these trends.

These Chefs turned Foodpreneurs have observed the global and Indian industry from a unique vantage point. Read on to know more about their journey:

“The Baking Success”, Pooja Dhingra, Founder, Le15 Patisserie

Her obsession with desserts made her dream turn into reality and as a High-End Pastry Chef, she is the leading the Macaroon business today.

Talking about the evolution, Pooja Dhingra said,” When living in Paris, I became familiar with French pastry & desserts and realized its absence in the Indian market. It was my dream to bring my Paris experience to Mumbai.” That’s exactly what led her trademark Macaron business flourish in the niche Indian market.

When we started 8 years ago, Pooja continued,” There weren’t too many standalone pastry shops. No one did French pastry the way we are doing it today. Our branding, packaging and even our marketing stand out differently in the market.”

I think there is a great evolution where customers have become more open to trying new things. Indeed, an opportunity for Chefs and Restaurateurs to change their product line and be in this exciting place right now.

For us, Pooja added,” Consumer experience is very important. Not only from the product that they eat but also the interiors & exteriors of the store matters much. Also, much attention is paid to how every aspect of the business is consumed.” For any chef, paying attention to these details adds up the value in their business.

With Chefs like Pooja Dhingra, Le 15 Patisserie led this whole revolution and disrupted the Indian Pastry scene.

“Consumers are the King”, Vicky Ratnani, Celebrity Chef & Consultant

Talking about his journey Vicky Ratnani goes back to his cooking days abroad where the voyages were about cooking for large numbers yet for fine dine & large scale meals. It opened doors to new languages, working with 37 different nationalities, cooking a new menu every day gave me a sense of satisfaction to work with different kinds of produce.

“The more you live in India, the more Indian you get”, said Celebrity Chef Vicky Ratnani and that’s exactly what brought him back in this space and elevate his experiences in the Indian Market.  He continued by saying,” In this interesting journey, you will find yourself adapting your international exposure and sharing it at the same time with local people. Likewise, working with farmers, with the seasons has been an integral part of my life.”

One of the first Chefs in Television, Vicky taught beyond local ingredients and educated the audiences with his unique and simple cooking methods. Vicky exclaims,” It’s been a journey of learning, experience, restauranting and communicating with people on a different bandwidth.

Commenting on the much-awaited disruption he said,” Disruption made the Indian food much more popular in different countries. The depth at which people are getting hyper-local, working with sustainability and clean eating, has gained a wider acceptance in comparison to the past.”

 

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How Food Presentations Are Convincing Customers to Eat
How Food Presentations Are Convincing Customers to Eat
 

Tell us about your journey in the world of food?

I started my culinary journey 20 years ago with Taj Vivanta in Bengaluru. After my stint at Taj, I worked with cruise lines for 10 years. I came back to Bengaluru and joined The Pride Hotel as a Kitchen Executive. In 2011, I got the opportunity to work with Clarks Exotica and to join the newly launched resort. I was excited and keen on being a part of this new venture as I believed it would offer me the best challenges and opportunities in my career. Thus, began my journey with Clarks Exotica family and since then there has been no looking back.

What is your key responsibility looking at the culinary operations at Clark Exotica as you have a global experience in the culinary arts?

My responsibilities include constantly updating and experimenting with varied cuisines and food trends, planning different menus, training the kitchen staff, motivating the team, coordinating with the purchase department and ensuring on quality &portion control, interacting with guests for their feedback on food quality and service.

What uniqueness and innovation would you like to introduce when planning the menu as you have been known as a lover of innovation?

While planning a menu, first it comes down to customer’s satisfaction and taste. I plan the menu on various cuisines based on that requirement. Currently, I am experimenting with fusion continental meals and vegan cuisines – right from starters, the main course to dessert.

You are an expert in continental food. How much do you think Indians love these types of food?

In my opinion, it always depends on the customer. At Clarks Exotica, I’ve seen that only about 20-25% choose continental since most Indians prefer spices in their meal. The presentation makes a huge impact in getting customers to choose the continental cuisine, compared to any other cuisine.

Great food tastes good when it is presented well. What’s the key to a good presentation?

When it comes to presentation, it is a personal choice how it is to be presented. For me, the key to a good presentation is using fresh, colourful ingredients and herbs, along with the right pairing of foods - no pesticides and artificial colours. Organic and fresh food not only tastes better but also looks good.

What according to you are the key essentials for a perfect menu?

A balanced menu consists of an equal portion of starch, protein and fibers – a full course menu along with the right pairing of food.

Who are you trying as your target customer?

We have a varied set of customers. There are a lot of corporate events and weddings, both small and grand ones. These require elaborate planning. We also have a lot of ‘day guests’ – families, corporate team outings, alongside the regular weekenders and other guests. Clarks Exotica is also becoming a key MICE destination.

We have seen that these days customers’ have become much choosier when dining out. How are you matching up those standards?

I like to experiment with various global cuisines and try to serve something new on the plate of the guests. We are always planning and developing the menu based on customers preference and requirements, keeping with the food trends and seasonal requirements.

What do you think where is India heading in term of food trends?

More people are growing conscious about their health. The Vegan trend is really catching on in India. We also notice that customers are growing more open to international cuisines, and more experimenting in terms of choices.

How difficult/easy it is for you to cater to Indian taste buds?

I don’t think is it difficult to cater to Indian taste buds. We have so many more options to experiment with, due to the vast range of spices involved in Indian cooking. It is great to play around with pairing and taste with Indian cuisine.

 

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This Chefpreneur Has Disrupted the Way People Have Thought a Woman Would do in a Man's Kitchen
This Chefpreneur Has Disrupted the Way People Have Thought a Woman Would do in a Man's Kitchen
 

Who would have ever though that the chirpy chef from The Rasoi show (a very popular TV show on Colors Gujarati) will one day end up being one of the biggest food entrepreneurs of India. Taking inspiration from simple things in life, Chef Aanal Kotak has worked on to create magical dishes in her kitchen. And, entrepreneurship just came along over the course of time with her first restaurant The Secret Kitchen, a fine dine setup, which became an instant hit with the customers.

STARTING YOUNG

“Well I don’t think I ever thought that I would be an entrepreneur. I was and I am a chef. Entrepreneurship is something that came along,” shares Kotak, who thinks entrepreneurship is synonymous to being a chef. Her innate understanding of Indian flavours in contemporary food has changed the way people perceive and experience Indian cuisine. As much as she loves experimenting with Indian flavours and spices, she loves baking cakes. She’s one of those rare ones who don’t mind going dirty with spices and baking goodies, with equal élan. “Our society is designed in such a weird way that home kitchens mean women and professional kitchens mean man,” adds Kotak who was not allowed to go to hotel school. And, seven years down the line, she has disrupted the way people have thought a woman would do in a man’s kitchen.

PLAYING WITH FLAVOURS

 “I open my spice box, which I fondly call Masaliyu, to touch the spices and it gives me a fantastic feeling,” laughs Chef Aanal, who is attracted towards ancient food culture and traditions. “I’m getting attracted to all the ancient methods, techniques, ingredients and recipes,” she further adds as she is studying, researching and travelling to know more about methods of cooking in the ancient times and royal era.

SPREADING AROMA

With a quirky personality, Aanal wears many hats, fashion designer, author, TV star, but the incomparable of them all is the chef inside her. Her definition of good food is something that enriches the mind, body and soul. “You can’t go monotonous in this industry. Every day gives you new inspiration and everyday you can create something magical in your kitchen,” she smiles adding that no other business has the privilege to invent something every other day. “When I touch my spices, I feel like I’m alive,” she concludes.

 

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Creating a Story around Food
Creating a Story around Food
 

There are moms, there are super moms and then there is Celebrity Chef Amrita Raichand. She is one of those few glamorous moms who makes healthy and tasty recipes and can even make "Karela" look like a cake. Amrita Raichand has been spreading her magic in the culinary world with her popular TV show "Mummy ka Magic" and her you tube channel "Being Amrita: Chef and Beyond". A doting mother to a 10 year old, a perfect homemaker, a loving wife and a caring daughter whose prime focus is to make healthy food with an interesting twist.

How would you like to define experience?

Experience comes out of story and I believe in creating a story around food for the person having it. It is something customers can take back home creating a long lasting effect. Usually what happens with food is customers come, eat and go. Of course, they remember the taste of food but if there is a story around it then they’ll hold it for a longer time.

How do you pour experience in your recipes?

I create experience for children because they are the biggest target when it comes to food. Now days we are involved into fine dine and catering to old people or even youngsters for the matter of fact. We don’t realize that we are somewhere getting lost in the foundation of the people who are going to grow up to be these people you’re catering to. Children food is not really focused these days and even they got used to it because for them experience of food is junk food. Restaurateurs serve regular food and think that they are done with their responsibility but it does not really end there. So, I try and create experience for children at home with simple ingredients and ways but it looks exotic to any child whether it’s taste, presentation or music.

How it is to blend creativity and innovation?

One doesn’t need to blend them together because they are already blended. Creativity leads to innovation and it is impossible to gain any experience without this combination. I always amalgamate taste and health through my passion and love for cooking.

 

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The Eastern India Market Possesses Immense Untapped Potential: Chef Vikas of Flurys
The Eastern India Market Possesses Immense Untapped Potential: Chef Vikas of Flurys
 

Chef Vikas joined Flurys in the year 2010 after successful stints with The Taj Group of Hotels, The Cunard Line, UK and the Intercontinental Hotel Group. An alumnus of the prestigious IHM, Taratala, Calcutta and with training stints in many different countries, Chef Vikas sports almost 18 years of diverse experience. After his long stint with the Taj Bengal till 2000, he joined some of the best luxury cruise liners including the iconic Queen Elizabeth II and has served some very famous people including the Queen, the Duke of Edinburgh, the Archbishop of Canterbury, and numerous Hollywood personalities including Julia Roberts and Mariah Carey.

Restaurant India 2017 East India Edition, held in Kolkata on June 22, witnessed spirited participation of a crew of chefs specialised in diverse culinary skills. Vikas Kumar, the chef behind the iconic Flurys, the Swiss restaurant on Park Street Kolkata, famous for its bakery and the legendary tea room, was at a part of the team.

In an exclusive interaction with Restaurant India, the chef shares his views and opinion on diverse aspect of the Indian F&B industry:

Do you think Restaurant India 2017 East India Edition, held in Kolkata on June 22 met expectations? Will Eastern India benefit from such conclaves?
The event exceeded the expectations, especially being the first edition of the event. The list of attendees was quite impressive and it was a great experience for me, personally, to be a part of this. The enthusiasm among the participants was palpable and it was heartening to see so many youngsters and them asking so many questions. There is no doubt in my mind that East India will immensely benefit from such events.

Are you happy with the F&B scene in the East?
With increasing consumptions and the availability of good quality raw material, which is getting better now, I think there is immense untapped potential in the Eastern India market. As we know already, people from this part of the country are great appreciators and experimenters with food traditionally and there is a huge potential for the organised sector to tap into that.

Why do you think there is such traffic in F&B sector of Indian start up?
F&B sector is among the fastest growing industries in the country. It is small wonder that many entrepreneurs would like to ride the wave and create sustainable and successful businesses out of this upsurge. Also, with the success of the international F&B brands in the country, the Indian entrepreneurs already have a proof of concept and just need to create competencies to grab a pie of the fast growing market.

Experimentation with food is a short term thing - Do you agree?
The new players in F&B must try doing things differently with innovation and creativity in order to sustain their models and be unique. I don't think fusion food or experimental food is a short term thing, only, I would call it innovation and not experimentation. With increasing awareness and availability, innovation or experimentation, if you like, is one of the most important processes to create interesting and exciting new products to keep the discerning clientele interested and looking forward.

What are the road blocks for F&B industry in India?
With umpteenth number of career options available in the market, the Indian youth is gradually opting out from professions like that of a chef which requires 14-15 hours in the kitchen. The comfort level of the urban and semi urban youth is further aggravating the situation.

Curriculum is another area I am concerned about. The programme needs to be updated and improved in most of the hotel management institutions. There should be better awareness building for a more relevant and modernised course which matches with the trends, both nationally and globally.

 

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Is presentation an important factor in today's eating out scenario
Is presentation an important factor in today's eating out scenario
 

Journey in the world of food

After doing my hotel management from IHM Jaipur I started with Taj Lake Palace Udaipur. I have worked with hotels including Rajputana Paryatan, Jaipur, Holiday Inn- Jaipur. My next exposure began in Mumbai which was the next phase of my life with Regent where I have worked with chefs like Sanjeev Kapoor and Harpal Singh Sokhi. I have also worked with Sanjeev Kapoor for sometime and then moved to Dubai working in Abu Dhabi, Sharjah for almost four years. Dubai brought several awards and accolades to my kitty and then I moved to UK. It was in 2006 that I had to return to India and since then I have been associated with many hotel chains.

Food is an art

I have worked whole my life. I am a born artist. All my focus is on food is. We make original food, which is created in a different and innovative way keeping in mind that the authencity remains the same. I try doing fusion, mainly Indian fusion- kebas, curries etc. I also focus on Rajasthani and Marwari food and have worked very closely over the concept of Maharaja food.

Food Trends

India is much better than the UK, USA in terms of culinary journey as India has got a very rich culinary skills because of recipes and history of our food. Only China can challenge us because Chinese food is famous globally and so is ours. Today, we are much ahead of the global dining scenario. All international ingredients, raw materials are available in the Indian market. But our spices are not available in theirs. We started our career by following recipes and rules but now days they experiment. There is no respect for recipes.

Selling on uniqueness

We make authentic, original food but play with raw material to make it artistic as well to make it exotic and innovative. For eg: we do malai kofta the same way but we make it oval instead of giving it a round shape. Also, we make ‘makhmal’ ki gravy and not the normal one. This is what I always tell my staff, as presentation is more important than originality. The guest should say WOW when he looks at the food.

Meeting the need of evolving customers

Today’s customers are very knowledgeable. You cannot play them around; they know what they are ordering. People come to a restaurant for taste, presentation is an add on.  

                                                                                                                                                    Transcribed by- Pallavi Singhal

 

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Standalone dining options are becoming much more superior- Chef Ajay Chopra
Standalone dining options are becoming much more superior- Chef Ajay Chopra
 

When did you decided to enter into the world of food?

I was inclined towards the kitchen from childhood but never knew I would become a chef. I was pushed towards hotel management by one of my brother’s friend. My love for cooking started when I was nine year old and my mom and I used to cook a lot together. I also used to go to small dhabas and while we ask them to make food for us, I used to come back home and replicate that with my cooking. I did not get a lucrative career at the start but then I have worked with hotel chains like Oberoi, JW Marriott, Mint Leaf Chain Restaurants in London, and Westin in Mumbai. The journey has been very fruitful and I have enjoyed every bit of it.

What was the most exciting part of your journey?

The most exciting part of my journey was how a small town boy moulded himself as a global chef. Food has got all the credit for it because of food I have travelled a lot, got so much exposure and all the learning are credited to it.

You have so much experience in the culinary world. How about starting your own venture?

I have been an entrepreneur from last one and half years. Apart from being a chef, I had a brand called Burgundy Box. Recently, I set up another restaurant in Muscat and I am also working on two restaurants in Mumbai which will be operational by the end of the year. I am chef consultant and partner in these restaurants.

What trends do you see in the industry today?

Food and beverage is seeing very definite change in terms of standalone dining options becoming much more superior and stronger than any five star hotels. Customers are looking at much more of variety and that’s why they are looking at stand alone restaurants. And, just like the west in few years hotel would become only for bed and breakfast and banqueting and F&B and eating out trend will be taken over by stand alone restaurants. India has become market; the amount of growth which India is seeing is not even seen by China. And, today people are much more spending on restaurants and food than anything else.

I think with more options on the platter restaurants are losing loyal customers. What is your view?

Loyalty also is based on less variety. But with so much options and variety people have moved out of this. And, also with variety there is coming lots of great quality. But lately people have also realised that with change in time restaurant are not reinventing themselves. But the bigger challenge is how will you have your loyal customers in this disloyal world and that’s where we as a chef have challenge. We have to continue to reinvent ourselves not only for a year, month but for every day. 

 

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Cook'dIn striving to achieve ISO standards & FSSAI in 12 months
Cook'dIn striving to achieve ISO standards & FSSAI in 12 months
 

Please share your entrepreneurial journey and what led to the birth of your brand?

The trio Hemal (Desai), Harsh (Vardhan) and me were friends over a decade. Passionate foodies and weekend chefs brings a unique flavour to the palate called Cook’dIn. Motivated thought empowering people made us start Cook’dIn as a catalyst and facilitator. Cook’dIn creates a primary/secondary revenue stream for homemakers and low income groups for home-cooked food. It is a convergence platform, which aspires to be a worldwide phenomenon, truly empowering individuals on what they cook/eat, when they cook/eat, where they cook/eat and also reducing the cost of what they cook/eat. 

What are the challenges in growing your business i.e. maintaining standards, brand integrity, customer experience etc and how have you met these challenges?

We have planned all the challenges for the road ahead. This plan includes brand building, health and hygiene standards, customer experience etc. We are also striving to achieve applicable ISO standards and FSSAI (which is yet not applicable on home cooked meal), within next 12 months.

Do you have a growth targets for the next few years and can you reveal any strategy to achieve this?

To start with we are eyeing a potential serviceable customer base of 1.1 lakhs, out of the targetable 4.4 lakh households. Home chefs, who are registered on Cook'dIn have a huge marketplace to cater as there are not many restrictions on home chefs they continue to remain their own bosses. The yearning in urban households for ‘Ghar ka Khana’ is what spurred the idea of Cook’dIn.

We expect to add Tier II city by the end of third or beginning of fourth quarter in our operations. The target is to be able to cover 7-8 cities by the end of three years. We have prepared this business model with in depth market research for over nine months from the beginning of 2015. 

Do you change your menu daily? What all is required in designing menu?

The menu is driven by home chefs, who desire to cook as per consumer’s want. The trend analysis is based on feedback provided to home chefs to make suitable changes.

Where would you like to see your brand in the next five years?

We are expecting to cover all cities, targeting mainly in India by fifth year of operation. At the same time we would have established beach heads in cities like Europe, S.E. Asia, Middle East and Latin America. We have already done in depth market research for North American market and will take appropriate steps.

As we have seen lots of chef-driven start-ups in 2014-2015. What makes you unique from them?

Our USP is ‘Home Chefs’. We are planning to bring amazing variety of cuisines on board, both Indian and Global. Cook’dIn is a ‘convergence platform’ for home chefs and consumers, from different parts of India and world.

Our ‘free market approach’, sets us apart from others. There are other critical aspects to our business model, which makes us unique i.e. Logarithm based Food Allergy match with meal ingredient, low price and high quality meal delivered at your food step, average meal price for a home delivered meal is Rs.480; we also expect to have our average price in vicinity of Rs. 250 and many more. 

 

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5 reasons which made Holachef extend menu
5 reasons which made Holachef extend menu
 

Mumbai based food curator, Holachef, announced launch of breakfast (9 am to 11 am) and evening snacks (4 pm to 7 pm) section in Mumbai; in addition to lunch, dinner and their packaged goods section, Flavours.

With an aim to address the needs of busy city professionals skipping breakfast due to lack of time and hassles of preparing food in the morning, Holachef introduces varied options ranging from regional food like South India’s idli-vada to North India style stuffed parathas to English style omelette, bread and sausages or even corn flakes with milk.

Speaking on the announcement, Saurabh Saxena, Founder and CEO, Holachef said, “Our customers had been waiting for long for these additions and we simply looped in their demand with our offering. Since the day we launched these extended services, the response has been phenomenal and we are currently working on adding a lot more options in each category. The idea is to make Holachef an extension of one’s personal kitchen.”

Consumers have the option to pre-order and get the food delivered at their office just when they reach, saving them time and from the harmful effects of skipping the most important meal of the day.

5 reasons which make them come up with all new offerings are:

Capturing masses: With this initiative, Holachef is trying to become an all-day service instead of just for lunch and dinner.  And, as it gives more hours to serve the customers, they can target a mass clientele.

Wider food menu: To entice our customer with more variety in food, meal type, cuisines, etc that suits their appetite, taste preference and cravings

Making it more personal: To move closer to our vision of being an extension to our customer’s personal kitchen. Apart from serving 4 different types of meals every day, we have lots of packaged goods as well such as baked chips, nutrition bars, Indian snacks, biscuits, dips, sauces, pickles, etc. – all of these made without any artificial preservatives / agents and with freshest ingredients – just like they used to be made traditionally at home.

To fill in the need gap: people leave for work early and compromise on eating the most important meal of the day. Now, they can order for breakfast with juice, etc which will be delivered at around the same time as they reach their desk every day. Similarly, people end up wasting precious work hours indulging in evening snacks that may not be healthy. Now they can rely on Holachef to deliver a healthy in-between snack and be sure of its quality.

To give an avenue to our chefs to grow further and reach a bigger audience with their expert culinary skills.

Apart from the breakfast menu, Holachef has also started offering evening snacks as well as more variety has been added to their  ‘Flavours’ segment, which serves packaged eatables.  

 

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