How These FoodPreneurs have Created the Uniqueness in Biz

Food industry has grown aggressively in last few years. Changing market and innovation is constantly driving an opportunity rather a threat amongst entrepreneurs and chef to keep innovating and playing with the flavours. Being new is what restaurant owners are focusing these days as everyone has got lots of ideas to attract customers’ and adhere to it. The market has expanded a lot. Restaurateurs are bringing technology into food which helps them to market their product right to the customers as millennial are more gadget and tech-friendly and are always looking for an extended experience.

“One side, there is good food and other side presentation of that food. Both are necessary to tattoo one’s brand in consumer’s mind. Presentation of good food in a good way is the latest trend in food service industry. Food should amuse consumer and give him/her smile at the same time,” shares Indrajit Saha, Executive Chef at Accor Luxe Group.

Obviously there is a lot of competition that is driving all these innovations in the segment but at the same time it enhances creativity. Restaurant industry is one such industry where people invent ideas daily and meet new challenges on a day to dat basis. “There has been a plethora of new concepts and food joints flooding the Indian market and the customers are really evolving and are willing to experiment. There has been an influx of more and more international food chains. Also, ingredients that used to available only to the food industry are now widely available in super stores and thereby more and more people are getting exposed to a variety of food options,” adds Chef Ashutosh Kumar, Pastry Chef at Grand Hyatt Kuala Lumpur, Malaysia.

Also, people’s perceptions about a lot of things have changed as they are travelling more, are much more educated about the food and ingredients they eat and use and obviously the disposable income has gone up pushing customers’ to not just eat food but feel it. Healthy food has seen a sudden demand amongst the food patrons in India. With summer season on its peak people are looking at healthier options to consume. Growing travel and knowledge about food is helping them understand the benefit of healthy, local foods and ingredients. And, this trend in multi dimensional as restaurants, food companies and even chocolate and ice cream manufacturers are coming up with natural recipes and ingredients.

There is a sudden rise in the chef driven restaurants of around 15-20 covers which are getting customers’ attention in a big way. These are personalized restaurants where chefs dictate the menu choices in conjugation with guests and the manning is done by the chef and a partner. “Advent of social dining, trendy multi-functional places, bars with character, multi entertainment menus are some of the market segments that are changing the food and beverage industry and way the business is done. These are also challenging the conventional restaurant spaces,” points Sandeep Pande, Executive Chef, Weligama Bay Marriott Resort and Spa.

There’s no denying to the fact that Indian food has gone beyond borders. From vegetarian restaurants like Saravana Bhavan making news in the US to India’s popular restaurant Indian Accent opening doors in New York, food today has taken a different shape all together.

People today look out for food as indulgence and experience; it’s no more just feeling the belly. And, this has created a new wave of chef driven restaurants and menu not only globally but also in the Indian market. People like to eat what they see in television, cookery shows today. They want to experience new ingredients, flavours and taste.

According to latest report by FICCI-KPMG, about 29 per cent of the total Indian population over the age of 15 years are vegetarians. Multinational food service players are focusing on local taste and are increasingly engaging in ‘Indianising’ their menu options, launching breakfast menus, positioning outlets as destinations of family outings, etc to gain acceptance of Indian consumers. 

“Today’s consumer is looking for cool food. They are so attached to their culture, regions that chefs are bound to do hyperlocal and culturally local foods,” shares Chef Ranveer Brar.

This doesn’t end here people today are looking for fresh and seasonal ingredients. They are vouching for quality, superior foods to be included in their daily meals. Salads, super foods, healthy diets and lots of energy drinks are a new vibe flowing in the market.

“Today’s cuisine is quite seasonal, people are pushing for wellness. And, now most of the cool restaurants in India as well as in the globe is Indian food,” adds Chef Vicky Ratnani who himself has played with variety of cuisines and spices when it comes to innovation of food.

Reflecting cultures

No matter where you are and what you do; you will always be addicted to the food you used to eat at home. Indian food can be seen everywhere in the world today and surprisingly most of the top restaurant list has one or two Indian restaurants in the list. All thanks to the chefs who have broken all borders when it comes to food. Chef Gagan Anand, Chef Vikas Khanna, Chef Atul Kochhar, Chef Vineet Bhatia, Chef Hari Nayak are few of India’s top chef who have brought a storm in the world’s culinary map by giving a new edge to Indian food and have added feather to India’s cap by getting a Michelin star attached to their name.

“People are respecting their own culture and enjoy their own food,” says Ratnani who enjoys sindhi kadhi as his all time favourite menu.

Similarly, Ranveer who has introduced some of the quirkiest menu and played a fusion with traditional Indian cuisine believes that food has to have three R- Relationship, Respect and Rationale. 

With exotic ingredients, varied tastes and exiting flavours that India offers, Indian cuisines has taken several form, not only here in the country, but at global platforms also. Known for its rich heritage and traditional value, we have seen many international destinations welcoming Indian chefs and Indian cuisine to rock the nation.

Indian cuisine changes with every 40 kms, the rich demography that India holds, make its a culinary world in itself. Like other countries which are known for a single cuisine, India is named for its regional cuisine, which changes with demography. From West to South, North to East, we have a varied flavours, fusion and ingredients to feast on.

“India has a very interesting food heritage. We are a country with culinary etiquette,” shares Chef Harpal Singh Sokhi, Celebrity Chef and Director, Turban Tadka Hopsitality.

Adding to the same lines, Chef JP Singh, Executive Chef, Bukhara, ITC-Maurya says, “Food ingredients are easily accessible these days, no matter where you are, you can cook traditional Indian food.”

Health is wealth
There is no denying the fact that we are a food obsessed nation. With flavours and recipes as rich as our cultural inheritances, healthiness of food is another aspect that is on top while cooking a food.

“Flavour change with the demography, but we have to keep that nutritional value in consideration,” added Singh, who has made Bukhara one of the restaurants in top most visited list amongst Indians and also on the global diaspora.

Bringing healthier practice is what needs to be introduced in Indian food because globally people think that Indian food is all about curries, but in reality it’s more than just curries.

“Whatever we cook, there is lots of nutritional food in it. I have my youtube site where I put Indian recipes and food techniques and to my surprise 50 per cent questions and queries on those post are from international markets,” proudly says Chef Sokhi.

With our own influenced recipes, revival of food techniques, going back to basics and consumption of less processed food, we can say that there is lots being done for Indian cuisine.

And, hence we can say that the availability of exotic ingredients, uniqueness of dishes, and tongue-tingling flavours makes Indian cuisine both exciting and intimidating. 

Asian cuisine is gaining ground in India with more people becoming a frequent visitor to these restaurants. Having a similar taste to that of Indian, this cuisine gives a wide variety of options to its customers. Starting from Chinese, Japanese, Indonesian, Singaporean, Korean, and the cuisine has so much to share with Indians.

Growing trend

As restaurant owners in India are well versed with the changing trend, they know where they can actually fit their brand in. Papaya, coming from the house of Massive Restaurants owned by Zorawar Kalra, this restaurant has done amazing job with its opening in Mumbai. And, is soon to launch in Delhi-NCR after tremendous success of the brand in Mumbai.

"Huge crowd and massive sale says it all.  Asian Hawkers Market is always a place for maximum visibility for a brand like En. We participate for the second time in a row as we were well aware of the fact that AHM cannot go wrong with marketing and PR," shared Sherry Anne Sudan, Director of Marcom of En which is planning to expand to Gurgaon.

“In recent years, largely owing to globalization and a conducive international business environment, it has become easier for small business enterprises such as the F&B retail sector to set eyes on overseas expansion with us witnessing many indigenous concepts entering markets such as Middle & Far East, Europe and the American continent, “added Kalra.

Likewise, there are many home grown restaurant start-ups that are serving on the sidelines of Asian cuisines. Recently opened outlet of Big Fat Sandwich at Ambience mall, Vasant Kunj is another hit in the market.  Created out of the need to filter the gap of good sandwich options other than the old Subway sandwiches, the start-up is offering approximately 18 ranges of sandwiches all inspired from an Asian ingredients.

“We always wanted to cook good food and bring the same to the table. It was out of the passion that we started Big Fat Sandwich,” shared Siddharth Manchanda, Partner, Big Fat Sandwich.

A reason to celebrate

And, going with the trend, Asian Hawkers Market, (12th to 14thFebruary, 2016 at Select Citywalk, Saket) a three day scintillating Pan Asian culinary journey celebrated Asian cuisines and culture from the Far East to South-East Asia.

This three-day food festival witnessed best of five-star and standalone restaurants come together to present the cuisines of Cambodia, China, Indonesia, Japan, Korea, Malaysia, Myanmar, Singapore, Thailand, and Vietnam. From restaurants like Benihana, Fatty Bao, Yum Yum Cha, Social, to newly opened Bento Cafe from owners of Yo! China, the festival was a big hit among the food lovers.

Tanveer Kwatra, Executive Chef, Le Meridien Gurgaon, and founding partner for AHM said, "This festival brings together the most talented chefs and they get their passion to the table. For a cooking professional, it's three days of being with the best, working for 12 hours without a break, and getting instant feedback from our guests."

Hence, we can say that as there is so much opportunity for restaurants in India to grow in this particular cuisine, we may say amazing concepts like Bento Cafe, En and Fatty Bao hitting India in years to come.

The idea for potbelly was born 5 years back. I had no big plans; it was started with the desire to do something I was passionate about. I had been a designer for 12 years and that profession had lived its natural course and I felt the need to take a leap of faith and take the plunge. We liked the view from a terrace in shahpurjat and decided to convert it into a beautiful cafe space.

What are the challenges you face in growing your business?

We face challenges every now and then that are maintaining consistency with food and service, making sure supplies for our raw material is smooth, staffs is working harmoniously, meeting customer expectations, controlling pilferage etc. The best marketing tool for us has been word of mouth and the coverage on several publications and blogs and television. We have hardly ever resorted to loyalty programmes as it has never appealed to me.

How are you competing with your competitors?

Being on the fourth floor, we realised we had to think out of the box as no one would climb all the way to taste something that the market was already flooded with. Thus, the idea of Bihari food was born. We decided to name our restaurant ‘The Potbelly’ because it's a food centric restaurant.

Tell us about your business operations from the standpoint of loyalty Program, technology (Hardware & software), raw material sourcing and talent recruitment and training?

We have grown organically and spent considerable amount of time in training the chef’s and staff. We decided to move at a steady pace so that we could first lay a solid foundation. We have the necessary software’s for billing and for our purchases.

What are your marketing strategies?

There is a team, which handles our social media marketing and we organise events like open mics (comedy), poetry slam, live music, etc to keep our restaurant a buzz.

What is your expansion plan?

Currently, we are in two locations- Shahpurjat with a seating capacity of 55-60 (five years old) and one inside The Bihar Niwas in Chanakyapuri (a year old), which has a seating capacity of about 80.  We are looking at more locations in and around Delhi and hopefully in next five years, we are in at least seven locations.

What all things come along in designing your restaurant menu?

The menu has to be designed keeping in mind the taste and preference of the well-travelled guests of today. I consider clientele, theme and décor of restaurant, seasonal famous dishes, availability of raw material and fresh and healthy components as the important factors for designing a menu.

What menu tweaks are you planning to introduce to stand out from the crowd?

Innovation is the key to success in the hospitality industry today and it is important to woo the evolving tastes of the consumer. Our team of chefs are constantly creating out of the box dishes keeping in mind its nutritional value and presentation. Recently, we did a Beer & Burger promotion where we presented some innovative burgers. For example, we served Savory Red Doughnut in which the patty was made using beetroot, cottage cheese, hung curd, mango relish and was stacked between savory doughnuts.

Tell us about the supply chain management in your hotel. Who are the suppliers?

We have suppliers on yearly contract basis who provide the best quality food products which are certified under food acts to ensure safety.

Comment on the involvement of senses in a restaurant?

The restaurant has to ensure great taste, aroma, visual appeal, ambience and texture/consistency. Thus, it becomes essential to focus on all the elements to ensure guest delight. We at Courtyard by Marriott, Gurgaon, lay a lot of emphasis on fostering great guest relations through our food and hospitality.

What are the different types of cuisines served at your restaurant?

We are a multi-cuisine restaurant and we serve Indian, Western and Oriental cuisines in our restaurant.

What is the contribution of good menus in restaurant business? How are new techniques in food helping the restaurant grow?

Great food is the main contributor to the success of any restaurant. If the menu is good and attractive, it will contribute to good business for the restaurant. We have an elaborate menu to cater to the diverse palate of our guests, be it the delectable spread of salads, appetizers, main course and desserts. We also have a section in the menu dedicated to kids featuring burgers, pizzas and sundaes. 

It is said that “sales in Indian restaurants are dropping.” What are the reasons for this?

Sales in Indian restaurants are dropping because of the high level of competition in the market and introduction of international food and brands in India. The consumer is spoilt for choice and it is a situation of supply being more than the demand.

What inspired you to become a chef? Tell us about your journey in the world of food.

I have always been a food lover. Being a Chef is a very creative and interesting job. My journey has been quite wonderful with great learning and creative experiments.

How familiar are you with the legalities involved in opening a restaurant? Are you planning to open up your own restaurant?

There are several licenses and approvals that are required for opening a new restaurant. As of now, there are no plans of opening a restaurant. I am very content with the role I have at Courtyard Gurgaon.  

What was the reason that you brought Singaporean chain to India?

Sakae Sushi is a trendy and quick service kaiten, which started its operations in Singapore in the year 1997. We wanted to give the same experience to our Indian customers by staying true to serving fresh food in a fun-filled environment. Hence, I tied up with the Singaporean chain to start one at Delhi.

What made you introduce Japanese cuisine as burgers are on rise in India?

I want to give the locals a different experience. Delhi doesn’t have an affordable and quality outlet serving authentic Sashimi and Sushi, whereas, burgers could be seen at every nook and corner. I believe that Japanese food is the healthiest of all the cuisine. Moreover, an increase in the number of people preferring healthy food encouraged me to introduce the chain in Indian market.

Wasabi by Morimoto at Taj also serve Japanese cuisine. Do you consider them as your competitor?

No, we cater to a completely different clientele. Our target is mid scale people, who can enjoy authentic Japanese food at our outlet without a punch on their pockets.

What is your expansion plan?

We want to make ‘Sakae Sushi’ as the leading health brand in India. And we are planning to take the restaurant pan-India in the years to come.

Who are your target customers?

We are targeting people of all age group. We want to give all the food lovers unique experiences, who love to try something new and different and are not clinched to eating only traditional foods.

What made you participate in New Delhi Palate Fest 2014?

In contribution to the spirit of food service, we have participated in The Palate Fest to showcase our variety, serve the Japanese food connoisseurs and alongside provide a taste of Japanese food to the visitors.

Seeing the great success of the Bihari themed restaurant, Potbelly in the city, Jharkhand Tourism is keen on opening a restaurant at the Jharkhand Bhawan.

Recently, Jharkhand Tourism has showcased the beautiful and intriguing attractions of the state at the Bharat Parva 2016, at the majestic Red Fort.

The Tourism, Art & Culture, Sports and Youth affairs department of Government Jharkhand has set forth an attractive agenda for the state pavilion where the state’s popular food items, its ethnic dance forms, and indigenous arts and crafts are being showcased widely from 26th-29th January.

According to Ms Suchitra Sinha, Director of Jharkhand Tourism, the department is focusing strongly on promoting tourism to the state which has several tourist attractions, scenic waterfalls, beautiful forests and a rich history. According to Ms Sinha, Jharkhand Chief Minister Raghubar Das is taking taken personal interest in activities to promote tourism in the state.

Among the irresistible attractions at the state pavilion there were mouth-watering delicacies of Dhooska meat, Mutton-Jhor, Murgi Jhor, Rehu Jhor for non-vegetarian foodies to vegetarian delights like Peetha, Usna Chawal, Kurthi Dal, Chilka, Kachari, Footkal Saag, Kacchu Masala, Maduwa Roti as well as Dhooska- Barra.

The participants included dancers who were promoting the indigenous dance form Chou and artisans who have preserved the age-old traditional arts and craft forms of tribal areas.

Everything in the world is becoming one today. And, culinary affairs are the most important factor connecting people globally. Food today can be termed as the biggest connection when we talk about the marriage of cultures. According to experts, what socially connects people today is food and cuisine.

Learning new techniques

When we talk about food and cuisine, the world has become a dazzling platform of opportunities. There is a bludgeoning chance in the sector today.  Learning, unfolding and playing around food techniques is becoming the bigger part of whole play. Many global chefs are coming together to take this journey towards r promoting the industry to grow bigger and better.

Recently, chefs like Vicky Ratnani, Ranveer Brar, Kunal Kapur amongst others have joined hand with Living Foodz to promote and learn the new techniques of cooking, and promoting the Indian cuisine at global diaspora.

“Food is about identity and we are all socialised with food,” believes Chef Manjit Singh Gill, Corporate Chef, ITC Hotels. Indian food is so vast in itself that it has endless ingredients to play with. Every region here in India is so incredibly vast that one is lost and in this scenario sharing and learning could be best described as the bigger part of the food business. 

The chef connect

In the last four to five years, chefs have become the face of particular cuisines. People today, remember them by the food they prepare and serve. Not only this, TV and the social media has given a wide coverage to these chefs.

"Chef creates civilisation. They are responsible for the cultural marriages that happens because food is one single connect that creates a bond,” pointed Chef Eric Neo, Celebrity Chef and President, Singapore Culinary Association.

And, at a time when India is going through the biggest phase of food disruption, we could see some great changes fostering industry’s growth. And, what could be better than promoting it via cuisine and food of our region. Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and promoting Indian cuisines at global platforms.

“I strongly believe that India is going to be the biggest exporter of chefs,” added Chef Gill, as Indian chefs are not only learning and unfolding the success story of regional Indian cuisines and ingredients, but they are mastering the art of global food.

And, hence we can say that with chefs joining hands together, the days are near when we could proudly say that Indian cuisine has its own value.

Today, eating at a fine dine restaurant is emerging with food taking a new height in the market for all food lovers. As food industry is expanding, number of fine dine restaurants have also witnessed a growth.

On the same note, Apurva Salarpuria, Executive Director, Salarpuria Group and Owner of Studio shares, “’Casual’ fine dining is what the world is moving towards. Increasingly fine dine restaurants are not only improving the quotient of food, but are also working on creating a casual ambience for patrons to enjoy”.

Characteristics

These   are next generation restaurants with uniqueness is the ambience and special service, which is thoroughly enjoyed by the customers. Many restaurateurs are now opening theme based fine dine restaurant to attract more people.

Restaurant owners have certain blue print in mind while designing the restaurant so that they create a different experience for customers. They use elements like warm, earthy and subtle colours as a theme.

“Everything in the industry is changing at such a brisk pace. But, use of technology and non traditional ways of marketing are the biggest changes that are having significant impact.” ” shared Sanchit Aneja's, Owner of IKKA.

Now days, entrepreneurs are not afraid to try something new to attract customers’ attention as changes are appreciated by people. Earlier, it was restaurants but currently it is more of fine-dine restaurants that are doing the trick.  The basic difference between them is that prices are on the higher side, food perceived to be of excellent quality with use of organic food can be served. These restaurants also serve alcohol also served for guests.

Even though, many online food start-ups have recently risen in the metros, fine dine restaurants has not got affected by it. People will always be keen to try new cuisines, especially at restaurants. There was a time, when fine dine restaurants were  not popular enough, but it has eventually regained its position. It has happened because dinning out has become a fashion and people want quick food because of busy lifestyle. This is one of the key reasons for this trend to flourish.

People usually visit restaurants during occasions such as anniversaries, engagements, birthdays, meeting & conferences etc. It is a sense of adventurism with new innovative ideas. In menu, mostly everything is the same but, few items for instance seafood is not served everywhere, it is only present at particular restaurants only. 

Therefore, along with serving good food, maintaining an excellent ambience also adds value to a restaurant.

India is a country which has welcomed all different varieties of cuisines in its systems. Similarly, Indian food includes food from all the regions North, East, South and West with their unique styles of cooking. But the South Indian cuisine is known today for its light, low calorie and tempting dishes.

The cuisine is famous for dosas, vadas, idlis and uttapams with Sambhar- the usual combination of these items. The South Indian dishes consist of sambhar, rasam, vegetable curry and pachadi (yogurt). “It is a food that most people have had before and enjoy; the taste is authentic and has a home feel to it. This is what keeps customers asking for more.  When we offer catering services, our options are more varied and include more options from all the states of the South and the cuisine which we serve is vegetarian south Indian” said Jyoti Ganapathi, Founder & CEO at Dosa Inc.

Rise of the South Indian Cuisine

South Indian cuisine consists of the cuisine of four states i.e. Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. On the same note Rohini Gauthaman, Co Founder, Smoky Chettinad says, “The four states in South Indian are totally unique in their own ways- Andhra, its cuisine is known for red chilly hotness in most of its food. Kannadigas are milder and prefers a konkan flavour, the keralites love their coconut flavoured curries and the Tamilians love a mix of spicy veg and non veg dishes finishing it off by curd rice.”

Andhra Pradesh is known for its Hyderabadi cuisine which is greatly inspired by the Mughlai cuisine. Kerala culture has also contributed a lot in the south India cuisine; Appam and stew, ulli theeyal and banana chips are the common ones.

The Chettinad cuisine of Tamil Nadu has a worldwide following cross the boundaries. Generally the dishes are hot and pungent with fresh ground masalas and the typical menu resembles the aristocratic way of the Chettinad people.

“Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine. Even the spices which are used are not from red chilli. In Tamil Nadu, most of the people prefer to have Dosa and Idli with non veg curries and the usual Sambar, chutney combination .Thus making it quite popular in Tamil Nadu” shared Rohini Gauthaman.

Rice is main ingredient in all the South foods, for instance lemon rice, coconut rice, carrot rice and fried rice made by using coconut, curry leaves, urad dal, tamarind, peanuts, chilies and fenugreek seeds. South Indian chutneys are also liked by people. The main ingredients for preparing these chutneys are coconut, peanuts, dal, tamarind, fenugreek seeds and cilantro.

What makes it unique

The major difference is between North and South Indian food as the latter is totally opposite to former. The cuisine of South India is hotter than the North Indian cuisine. South Indians do not use of Garam Masala or any other dried spices but, turmeric, black pepper and cardamom are exceptions.

South India cuisine is a perfect blend of flavour, colour and taste and also takes care of the nutritional balance. Even, the visual appeal of the South Indian dishes is quite appealing from North Indian food. In beverages, coconut water, coffee is popular in South India. South Indians like to have coffee after having their meals.

While North India cuisine is broadly characterized by meats and vegetables cooked in the tandoor i.e. coal fired barbecue, use of cream in dals and yogurt in marinades. Whereas South India food is characterized by dishes cooked on the griddle such as dosas, thin broth like dals called sambar and an array of seafood.

South Indian dishes are not just delicious but also very easily digestible as the South Indians do not use much oil in cooking their meals. So, “It’s a good ‘healthy’ differentiator, liked across the country and can be served at great value. In addition to this, it is easily digestible and light on the stomach”, pointed Murali Parna CEO at Sagar Ratna Restaurants Pvt Ltd.

So, South Indian food is healthy and gluten free unlike other Indian cuisine. But at the same time it is said that it is good for breakfast.

Asian cuisine is recognized to be rich and inviting as it includes several regional cuisines with East Asian, Southeast Asian, South Asian, Central Asian and Middle East. As cuisine blends the culture, Asian cuisine is a mix of cultures that blends traditional and contemporary aspects of the food.

Asia being a mix of the culture, food is a passion, an obsession and a way of life for the people here and it makes the region different from any other part of the world. And to bring the culture on a single platform group of food enthusiast and expert come together to host the Asian Food market at Select CityWalk Delhi.

“People in Delhi love Chinese, South East Asian food and Japanese food after Indian food and that’s how we came up with Asian Hawkers Market. We have joined hand with restaurants which serve Asian cuisine, for example: Chinese, Japanese and South East Asian cuisine. We are not including anyone else,” shared Sourish Bhattacharyya a freelance writer, editorial consultant and blogger for EazyDiner, who is one of the partners for the event.

What makes Asian cuisine different?

Asian cuisine use smart cooking techniques with smart involvement of the including rice, ginger, garlic, sesame seeds, chillies, dried onions, soy and tofu. The general cooking methods includes stir frying, steaming and deep frying. The main oil used in frying is ghee or clarified butter. In the South East and North East, the major oils are vegetable oils.

Garlic and ginger are used in all three cuisine areas, as are chilli peppers, although chillies are much more common in the South West and South East. The North Eastern cuisines use soy sauce in nearly everything; the South East substitutes fish sauce; there is no equivalent in South Western cooking. In the South East, there are two additional flavourings that are not used in the other cuisines are galangal and lemon grass.

“From the chef point of view also one can showcase new signature dishes with the use of ingredients in the Asian Hawkers market as this a platform where we are bringing different cuisines at a single stop,” added Tanveer Kwatra, Executive Chef, Le Meridien Gurgaon.

Another important element of the South East and Southwest cuisine is the curries. These curries are generally based on yogurt while the curries of the South East and North East are generally based on coconut milk.

In addition to this, South Western cuisines include rice as a staple starch in all three cuisines; also includes variety of leavened and unleavened breads and South East and North East cuisines include rice and egg noodles.

Western cuisines have a tendency to pair ingredients that share many of the same flavour compounds. East Asian cuisines, however, do precisely the contrary, avoiding ingredients that share the same flavour compounds. The more flavours two ingredients share, the less likely they would be paired together in Asian kitchens, according to a study.

Southeast Asian food is vulnerable to future climate extremes as there is a lack of systematic efforts to invest in climate-smart agriculture. That is why right after the Dussehra festival when Delhi’s weather is expected to turn mellow, these five star and standalone restaurants presents the cuisines of China, Korea, Japan, Myanmar, Thailand, Cambodia, Vietnam, Malaysia, Singapore and Indonesia in the Asian Hawkers Market.

Only months after Delhi witnessed the launch of the illustrious food festival at the Jawaharlal Nehru Stadium, with a footfall of around 1 Lakh food enthusiasts, 70 participating restaurants, an enormous line up of chefs and lots of other entertaining factors, The Grub Fest is back with yet another edition to please the palates of thousands across the capital.

The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience Lawns.

The Grub Fest is the brainchild of young entrepreneurs - Aman Kumar, Arjun Jain, Chaitanya Mathur and Mani Singh Cheema. Earlier in April, The Grub Fest showcased the very best of India's food flavours and Delhiites got the opportunity to savour a variety of cuisines including Lebanese, Chinese, North Indian, Italian, Mughlai, Mexican, Coastal, Sushi, amongst others. Exhibitors included renowned names like Royal China, Fio, Townhall, Smokeys, Zizo, À Ta Maison & PCO, Khan Chacha, Punjab Grill, Zambar, Holy Smoke and many more, most of which are already on board for the upcoming edition.

Adding to that, new names like B Bar, Social, Indigo, Indigo Deli, Backyard, Urban Pind, Zerzura, Room Service, amongst others, are also excited to be a part of this foodie paradise. Apart from more food, music and entertainment,they are introducing some remarkable new concepts that will be a first in the country.

There will also be integrating the business fraternity of the F&B industry, whilst giving an opportunity to small businesses, start ups, blogs and tech savvy entrepreneurs in the food space to showcase their products. The festival will be travelling to Pune, Bengaluru, Mumbai and Chandigarh, and even internationally to Dubai and London.

The Highlights of Grub 2.0 Grub Explore - The Grub Team is bringing to you authentic chefs, cuisines & mother elements from different parts of our diverse & culturally rich country, like Bengal, Kerala, Nagaland, Kashmir, Goa and more.

Entertainment - Performing Artists to include an expansive list of acoustic, rock, indie, comedy and electronic music. Few artists that they are in talks with include, Parikrama, Astitva, Nikhil Chinapa, Hari & Sukhmani, Vir Das's Comedy Rock Band - Alien Chutney, and a surprise big headliner for the event. Final artist list to be announced closer to the event

A Celebrity Chef from India to host a Pop Up restaurant Cafe Epicuria is popping up at The Grub Fest, bringing along the renowned brands under its roof

Grub Mile - A courtyard curated by House of Sunrydge to include brands like Indigo, Indigo Deli, Qla & many more.

The Surprise Element, Grub Storey's - The first of its kind in India, a multi storied, travelling restaurant at a food festival. More details will be announced closer to event.

Early Bird Tickets - to go live 1 month before the event at Ambience Malls, Gurgaon & Vasant Kunj. The event has also introduced a special ticket for families, and express entries.  

The freshness of its ingredients and simplicity of its preparations has made Lebanese one of the most demanded cuisines In India.

Over the years, thus, we have witnessed the growth of Lebanese chain restaurants in India. From a road side corner, to a QSR chain and a five-star hotel, the cuisine can be now found on everybody’s menu. And it doesn’t stop the growth here, as we have some amazing chains like Zizo and Shawarma Xpress spreading their wings in the Indian market.

Lebanese cuisine is much more than pita bread and a falafel roll; it is all about flavours topped with lots of fresh vegetables, cheese, meat and traditional drinks like sherbet, desserts like Baklawa and drinks like Qahwa which makes it different from all other cuisines.

History of the cuisine

The Lebanese cuisine is part of the Levantine cuisine, which includes the Egyptian cuisine, Palestinian cuisine, Syrian cuisine and the Arab cuisine in general.

Many dishes in the Lebanese cuisine can be traced back to thousands of years to Roman era, and even Phoenician times. For most of its past, Lebanon has been ruled by foreign powers that have influenced the types of food the Lebanese ate. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods such as cooking with lamb that have become staple diets in Lebanese food. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. This time, the French introduced foods such as flan, a caramel custard dessert dating back to the 16th century, and buttery croissants.

Hitting the Indian palate

Though Indian food is similar to Lebanese food, Lebanese cuisine is not new to the Indian market. With Mughals ruling the country for years, India has witnessed similar taste though in different forms, Yakhni, Biryani, Haleem are some of the dishes already present in the market from ancient days. But as people are becoming more experimental, global brands are seeing Indian market as an opportunity wherein they can spread their business and Lebanese cuisine with an all-new get up is the way forward.  Although healthy, authentic Lebanese food is still a challenge in Indian market on account of it being less spicy with lots of vegetables present in it.

“I never imagined, the whole world is going for healthy and organic food, but here, Indians want all unhealthy food. People complain that it is simply not fried, spicy etc,” shared Fouad Abdel Malak, CEO and Partner, ZIzo a Lebanese chain restaurant in CP, Delhi.

Marketed and promoted as Shawarma globally, people used to think that this is the only food that describes Lebanese food in terms of the menu it offers. But it doesn’t stop here. Indian market has seen lots of brands serving Shawarma including the typical Lebanese chain restaurants to local home grown Lebanese brands like Maroosh, which started with a single store in 2001 and today it stands at 21 stores in Mumbai and Pune.

“Lebanese is one such cuisine which has great potential in the market like India because of its healthiness and easy to grab nature,” shared Ketan Kadam, CEO, Impresa Hospitality which owns the Lebanese chain.

Adding his view on Lebanese cuisine in the Indian market, Andrew H McNair, Regional General Manager, Middle East, Shawarma Xpress said, “Everybody knows that Shawarma is an Arab product with a little difference. It is a ham product which one can eat in the restaurant as well as on the go. We are not a burger chain, not even a chicken chain, we are totally a different product and this makes the cuisine different.”

Hence, with local as well as global brands setting their outlets in the market, the country may see more health conscious people turning towards Lebanese and Arab cuisines.

Year 2014 saw lots of global cuisines and brands entering India that tweaked and reinvented their menu and cuisine to suit the Indian palate. But what is awaiting us this year is totally amazing, as experts and experienced chefs in the industry are working on ‘bringing back the regional Indian cuisine’ in its original form.

“Food has to change with time, and the efficiency in food is the need of the hour with some regional tweaks and global parameters,” shared Masterchef Sanjeev Kapoor, Restaurateur and Celebrity Chef, SK Brands. Adding on, he said, “The effort to return ratio is not very exciting in food business- the money, the collective effort that the chef has put in designing the menu is very low.”

Adding on the same lines, Chef Vicky Ratnani, Celebrity Chef and F&B Director, F&B Asia Ventures, said, “We are going through the most colourful phase of the food business. We have some amazing local, regional produce which is still undiscovered and I believe there is so much to do with Indian cuisine at this point of time.”

Reinventing Regional Cuisine

Earlier in 2015, it was predicted that modern Indian cuisine will rise with passing time, later this year, what we are seeing is that chefs are working on locally sourced ingredients and are trying to introduce the regional and the authentic cuisine to the global masses. Celebrity chefs like Michael Swamy, Manish Mehrotra, Sanjeev Kapoor, Harpal Singh Sokhi and Chef Sabyasachi Gorai amongst others are working on local and regional Indian cuisine and have picked products like ‘sattu’ from Bihar, grated coconut from Kerala, ragi and ‘akki’ roti from Karnataka, dhokla from Gujarat, and a variety of rice, chicken and sea foods from Konkani region in their menu.

“Regional cuisines need to be promoted because till now food in India is seen as the typical Punjabi food which has dominated the Indian food menus. Everybody in India and outside India thinks that it is the only Indian cuisine, but that is not true. We have different types of foods which are delicious. There is a vast range of food from Kerala, Tamil Nadu, Karnataka, Bengal, Gujarat, and Kashmir, but people don’t know about it. So, this is the reason we as a chef want to promote regional food and regional cuisine,” pointed, Chef Manish Mehrotra, Corporate Chef, Luxury Dining, Indian Accent.

Adding to the same, Chef Sabyasachi Gorai, Mentor and Chef, Fabirica by Saby said, “Tourists are now looking to marry two of the most exciting things- travel and food. Various culinary journeys are being organised throughout the country to promote Indian food.”

Experts also believe that today, Indians are much more attracted to the foods which are well advertised as they are no more restricted to eating out but they want to know what all things have been used in designing the menu. And they want to consume a healthy or a balanced product without affecting their health.

“Indian food today needs to create an image as the food is badly represented globally, and we as chefs, need to work on making the Indian cuisine an international cuisine,” shared, Michael Swamy, Food Consultant and Chef.

Sharing similar belief, JP Singh, Executive Chef, ITC Maurya, said, “Our food remains the same, with same consistency, perfection and delivery, as we are known for what we are serving, so we never try to play with our food.”

Thus, we can say that Indian cuisine has its own charm despite global cuisine entering the Indian F&B race.  

Tell us about your restaurant. How and when did you open the Toddy Shop? What made you go for the name “Toddy Shop”?

Toddy shops or kalla shaps, as they are locally known, were once ubiquitous along the length of Kerala. These establishments serve excellent food along with fresh toddy. Today, very few of these remain. Our idea is borrowed from them – a place where fantastic Kerala cuisine comes together with great drinks and conversations.

How difficult was it for you to come up with Kerala cuisine in north Indian market?

Delhi was once popularly believed to be a Punjabi stronghold, in recent years there has been a distinct shift to accept new cultures and experiment with flavors. Kerala being a popular holiday destination, its cuisine is not unfamiliar to many people. And in a city that loves eating good food, we were confident that a Kerala restaurant would work, provided it was quality food.

However, there were the tricky bits as well. Kerala cuisine is an interesting amalgamation of many cultures, which makes interpretation a huge factor. Every region and each home will have its own take and a dish could vary drastically from north Kerala to a home in south Kerala. So authenticity is a very fine line. Luckily, our head chef and my partner's mother Subhadra Kutty - a true-blue Malayalee lady has a bagful of traditional recipes. That was half the work done.

What were the points that you kept in mind while designing the restaurant?

We wanted the restaurant to feel more like a cozy, lived-in home where people could meet over quality home-style food, be able to have conversations and, at times, enjoy a poetry session, a musician, or be part of intimate book readings. Keeping this basic idea in mind we used minimal elements, be in the color palette, the use of cane, vintage switchboards, old speakers, using timeless photographs, or little trinkets as visual references to Kerala. All these points went into our design brief and everything was done in-house.

How many food options you offer? What are the elements you keep in mind while deciding them?

There are over 60 options on our menu and they're all curated to bring together the best of Kerala. We believe our menu is well balanced with spicy and non-spicy dishes and several options in both the vegetarian and non-vegetarian sections.

There has been a clear directive right from the beginning to include recipes from across the length of Kerala, be it the Muslims in the Malabar region, Syrian Christians in the south, or Hindu homes across Kerala. Our recipes are traditional and have been sourced from Malayalee homes and some are heirloom recipes that have come down several generations.

What remains your must try dish?

Malabar Chicken Korma, Goat Stew, Malabar-style Biriyani and Karimeen Pollichathu (Spicy Grilled Fish), Soondal, are our best-selling dishes and have a real fan following. But the best part is when a lot of people who order these dishes on a regular basis decide to get adventurous and try some other dishes and suddenly decide that they have a new favorite.

Which marketing strategy you follow to reach mass number of people?

We've actually spent very little on our marketing and kept it simple - a sense of aesthetic and word of mouth. We focus on providing good food and rely on our patrons to spread the word.

What is the secret to keep customers coming in?

Consistency and good service is the two essentials to get regular customers. Though it sounds simple but is arguably the most challenging.

Are all funding from your end only or have you raise external funds too? Are you looking forward to raise franchise also?

We have funded the initial business ourselves when we launched our restaurant in HKV in 2014. In early February 2015, we began a takeaway counter at My Square, Select City walk which is a different model altogether and it's been a fantastic experience. The growth there has proven that we have a replicable model so perhaps franchises could be a way forward for a brand like ours.

What are your growth plans for future? Or how would you like to expand your business?

We would ideally like to expand into other cities, perhaps even take this internationally but we also realize the perils of expanding too quickly. At the end of the day, quality and authenticity is the key for us, which we do not want to compromise on. We've also only been in the food business for just over a year so everything is still a learning curve.

Indian food business is going through a phase where everybody wants to own a restaurant, be it an investor, a techie, a sports person or a food critic or writer, all are keen to explore the ‘never’ ending business opportunity that Indian food business presents. 

Last month, Food Critic, writer and columnist, Vir Sanghvi announced his entry into the disrupting food tech business by launching ‘Eazydiner’ an integrated restaurant platform that offers expert reviews, recommendations, deals with every reservation, insiders’ tips and an exclusive dining concierge service.

“The restaurant revolution is here. More restaurants are opening than ever before and Indians are eating out more frequently. EazyDiner is a way of helping diners make the right choices and putting restaurants in touch with the modern Indian diner,” shares Sanghvi.

And now, its turn for Food critic and writers as Osama Jalali is entering into the food business by serving dinners for weekend at an old Delhi setup.

The writer will be serving typical old Delhi and Shahjahanabad food in a home cooked manner on every Saturday and Sunday, starting June 1st.

Jalali, together with his mother, Nazish Jalali, has done several cooking stunts at Oberoi Gurgaon and Surya Hotel, New Delhi, presenting cuisines of Shahjahanabad and old Delhi which were cooked by the Khansamas in early days.

“Looking at hygiene issues of food which were still found at locations like Old Delhi and Chandani Chowk, we thought of serving food in a hygienic setup,” shared Jalali.

The mother-son duo are continuously working on reviving the lost recipes of India and also serving the old Delhi food which is actually mistaken with the local food that is being served at narrow lanes near Jamia Masjid, Chandani Chowk and other such locations in old Delhi area. 

Jalali will also soon be hosting a show on the ‘Lost Recipes of India’ on Epic Tv together with actor-turned-chef Aditya Bal.

Hence, we can say that Indian food business is going through a phase where we still have plenty of opportunity to explore and we may see several other trends and cuisines picking up centre-stage in another few months, as the real war has already begun in the segment with people participating from all sectors.

With food picking up centre stage as a business model in India, Amit Banka, former MD Unilazer Ventures, together with three other partners, Rudra Pratap Singh, Nitin Gupta and Vinay Gupta, have entered the food business, thinking of doing something innovative, identifying scope in doing something with ‘Curries’.

Breaking the notion that curries can be taken by seating at a fine dine restaurant or at home, the Group of four after a continuous research on the food space, launched ‘Cones & Curries’ at Sarojini Nagar Market, New Delhi.

“All four of us were looking to do something in the food space as there was a lot of opportunity in this space, where we could actually deliver something which is actually innovative. And to break the myth that anything in curries means spoiling your hand, we started on this concept 18 months back, where we thought of serving this in the form of cones,” shares Singh, one of the directors at VARN Hospitality.

They are targeting at delivering this concept across the world, with Indian taste in it and keeping to its original ‘Curry’ form, as foreigners have a notion that nothing Indian can be tasted without messing the hand, and also, without copying somebody’s concept.

“Today, most of the QSRs are either the adaptations of Indian cuisine or the global QSR chains, which serve pizza, burger and pasta, but from the perspective of making it handy for customers and served in a fraction of time making it a scalable business,” adds Banka.

With a motto to create revolution in the food business, Cones & Curries is getting amazing response in a month’s time by getting over 55-100 orders per day, as the founders have been very selective in placing their brand right at the high footfall location, Sarojini Nagar, which gets no less than a footfall of a mall.

And as awareness is getting in the food space about the product and everybody is looking at it as a good option to have on the go or while walking, Cones & Curries, is looking to expand its business by opening over 10-15 outlets in the next six to twelve months in Delhi-NCR, and is also in talks with several partners to enter into the franchisee model of the business.

“Expansion plan is as good as what we can expand; it is also a factor of how fast we catch up with our franchisee model,” comments Banka. And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.  

Taste is a common unifier across boundaries. And the first basics of cooking is taste, believes Chef Ranveer Brar, one of the celebrated chefs who has worked with brands like Taj Hotels, Novotel and other global properties. Brar believes that any restaurant has to be based on respect- the respect for the staff and the food.

Recently Brar was seen as a judge on Masterchef India. He is running two restaurants in Boston and the third one is coming up in Boston in the next spring and one in India hopefully very soon.

“My favourite part of cooking is never doing the same thing twice. I will never cook the same food twice; I will add a little bit to see what comes out of it or less or will completely cook a different thing,” says chef Brar. 

Nafasat as ‘labour’ and ‘Passion’ intense job

When one talks about Lucknawi food, there is a pre-conceived notion that Lucknawi food is all about Kebabs and Biryani. But in India in general and particularly in Lucknow, there is a lot of stress on seasonality.

And the whole concept of Ganga-Jamuni aspect has never really come to limelight when it comes to food. Lucknow has a very rich Kayasth food heritage and that has never really come out, shares Chef Brar.

‘Chaat’ the most loved street food of India first started in the cities of Agra, Mathura, Benaras and Lucknow, but actually has not been given its due credit. In culinary history, whichever area was ruled by the Mughal, a fine grain of Mugahalism could be found everywhere. However, every place has picked up that cuisine, nurtured it and created a new aspect of it and ‘Lucknow’ has created that aspect of ‘Refinement’ or ‘Nafasat’. And that ‘Nafasat’ is not easy to bring as it is a labour and passion intensive job, but it’s not that it’s impossible, points Chef Brar.

However, in today’s world, the value of refinement isn’t that much. And that’s the reason why Lucknawi food doesn’t make it to the restaurants as compared to other food.

Future of Indian cuisine

In food, you should always give people what they want and regional cuisine is the future. We can’t deny that people today want an understanding of the regional cuisine. For a long time in India, we have lived across political boundaries and that has defined food, but today, we understand that food is an offshoot of culture.

And according to Celebrity Chef Michael Swamy,"Cuisine in India is moving towards progressive Indian cuisine trend. Chefs and restaurateurs are today focusing more on food plating, food techniques and more creative cuisine. Today, it is very important to involve senses and deliver new experiences to people."

And hence, the political boundaries do not do justice to food. Food is cultural- sub cultural, regional and sub regional. So, there is a clear need in the market for everybody to connect to their roots and the chefs should fulfil that need by going regional.

Chef Michael Swamy has travelled across world and is well known for his cookery books and Food Photography. In an exclusive interaction with Restaurant India, he shares his experience of being a chef, food consultant and a food stylist.

How is cuisine in India taking a new edge?

Cuisine in India is moving towards progressive Indian cuisine trend. Chefs and restaurateurs are today focusing more on food plating, food techniques and more creative cuisine. Today, it is very important to involve senses and deliver new experiences to people. You need to take them out of restaurants to understand the culture and cuisine of this country. Chefs like me are now moving from traditional restaurants. In this regard, we have associated with Jungle Retreat, where we are taking people to the cuisine and not cuisine to people.

What are the things that you incorporate as a chef in your menu?

I focus on providing authentic food at my restaurant, providing a good one month of training to my staff especially the kitchen staff so that they bring best of their experience.

Being a chef how difficult/ easy for you to manage a restaurant?

It is very difficult to operate a restaurant by being a chef because you need to come out of the certain area at the same time you have to handle the kitchen also. So, handling both the jobs at the same time gets tougher. A restaurateur needs to balance everything from grooming the staff to managing the accounts to shop for the essential ingredients. And I find these things very difficult to manage.

How the tastes differ from city to city talking about Delhi to Mumbai?

I think taste mainly differs due to the quality of water, the ingredient found in the region and the attitude of the people towards a particular choice or eating habits. A Mumbaikar likes very hot and spicy food and are open to experiment but still Delhiites prefer North Indian food over others.

What are the topmost strategies that you apply in delivering a high class food in a contemporary ambience?

Quality ingredients, good marketing practices and serving value for money food are the topmost strategy that I apply in catering to my customer.

Your restaurants are known for serving South east and East Asian cuisine. How do you maintain the authenticity of the cuisine?

To serve the authentic cuisine at my restaurant I focus on using the right kind of ingredients sourced from different South East and East Asian countries like Japan, Vietnam, Thailand and Indonesia.

What according to you is the latest food trend and what can we see in the years to come?

North American cuisine is the latest trend in India as it is easy to cook and eat. However, Norwegian, Swedish and South American foods are on their way coming to India.

You have handled the team for MasterChef India. How do you train the contestant and judges for the same?

We groom the contestants on the types of cuisine, the techniques of cooking and presenting the food at the show. As a food Stylist, I also train them how to make the food appealing to the senses and presentable to the customers and the judges.

Foodpanda.in, India’s one of the largest online food ordering platform, recently conducted an insightful survey pan-India to comprehend the online food-ordering trends of the country between 3 pm to 7 pm.
The survey that puts the spotlight on ‘What does India eat between lunch and dinner’ threw up some interesting observations like IT hub Bangalore is the frontrunner in placing orders post lunch and before dinner.

The survey also lime lights Italian cuisine as being the most desired grub with Pizza topping the list of items ordered. Foodpanda.in’s latest survey studied the number of the total orders placed across India, including the city that tops the list of orders placed, the timings of those orders, the favourite cuisine and the oft-ordered dishes between 3 pm and 7 pm.

Bangalore being the Silicon Valley of India with a major population of young working professionals beats the other cities when it comes to ordering food between 3pm – 7pm, with 18 per cent of the total orders across India coming from this city. This is followed by Pune (16 per cent), Delhi (16 per cent), Mumbai (11 per cent), Gurgaon (10 per cent), Hyderabad (9 per cent), Kolkata (4 per cent), others (16 per cent).

Also, while the Italian cuisine comes across as the most obvious choice for food in between meals at 32 per cent, it is closely followed by Chinese (24 per cent) and Fast Food (17 per cent). Meanwhile, Japanese and Hyderabadi cuisine seems to have lost the gourmet game by being the last options preferred by foodies. Salads and Sandwiches (8 per cent), North-Indian Mughlai (7 per cent), Multi-cuisine (3 per cent) and South Indian (2 per cent) make up the rest of the least preferred choices with Bakery items and Ice-creams recording only one percent of orders placed.
Being the cosmopolitan cities, Bangalore, Pune, Delhi and Mumbai are taking the online food-ordering trend to new heights. The ever popular Italian and Chinese cuisines are still the most-cherished among patrons.
The survey also points out that people love a desi twist to their continental preferences like the Tandoori Paneer Pizza. The crux of Foodpanda.in’s survey indicates that working professionals are prone to ordering quick fix meals to satiate their hunger pangs between 3 and 7 pm.

Awadhi cuisine is greatly influenced by Mughal cooking techniques similar to those of Persia, Kashmir, Punjab and Hyderabad which is famous for its royal food.

The cuisine consists of both Vegetarian and Non-vegetarian delicacies. Mutton, paneer and spices like cardamom and saffron is highly used in these dishes. “The lucknowi or the Awadhi cuisine is the result of the Nawabs who have ruled the city for more than ages”, says, Ajay Rajput, Restaurant Manager, Brijwaasi, New Delhi. His restaurant serves mughlai, continental, chinese and other Indian foods. “Mughlai foods are prepared in thick white Gravy and are very rich”, he added.

Dum Pukht, one of features of this cuisine, involves sealing the ingredients in large haandis placed over slow fire and allowing the ingredients to cook in their own juices and aromas.

The richness of Awadhi cuisine lies not only in the variety of cuisine but its ingredients used in creating such a variety. The Chefs commonly called Khansama in Awadh transformed the traditional dastarkhwan the Persian word meaning a dining spread with elaborate dishes like kababs, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and parathas.

Jay Chauhan, Restaurant Manager, Park Balluchi, an Award winning restaurant for regional tourism award, Hauz Khaz, says, “We serve Awadhi or say Mughal foods, Hyderabadi foods and continental food, but Awadhi is the most preffered among all three.” According to him 70% of his customer base likes to eat Awadhi food adding that it is the most preferred cuisine.

He adds, “birayani, kofta murgh makhani, roghan josh are some of the non-veg dishes which are on demand by the customers. On the other hand, dal makhani, vegetable biryani and malai kofta are the vegetarian delights appreciated by the people. The cuisine consists more of dry fruits and curds; cashew nuts and melon seeds are used to make this type of gravy.”

But many people are of view that Nawabi cuisine is synonymous with non-vegetarian food, but they are wrong. There is a plethora of vegetarian options also in the form of subz begum bahar, paneer gulmohar and khus ke khaas kabab, firdousi aloo dum pukht.

 And for the non-vegetarian lovers, the cuisine has a fine array of dishes like shami kabab, nihar gosht, biryani, mutton and many more including the famous dessert of the region, phirni, rabadi and the special meetha paan.

Chef Sunil Gangwal, Chef De Cuisine, Lavanna, Hyatt Gurgaon, says “The Awadhi cuisine is very traditional cuisine served from ages. It is very heavy cooked in Ghee and spices that are very rich and is prepared in dum pukht style”. 

Hyderabad is a city steeped in history, yet it is one that has embraced modernity with ease. For any Hyderabadi, cuisine is an integral part of his life. The rich Hyderabadi cuisine has a cultural lineage that dates back to many centuries. This cuisine has a blend of influences – heavy Mughal, traditional Andhra and Telangana cuisine along with a mixture of gentle Nawaabs.

Mr. Neville, Restaurant Manager, The Bawarchi, Bangalore, says “The history of Hyderabadi cuisine goes back to Nawab and Mughal periods. So you can say it is mixture of two different types of cuisine. The Hyderabadi cuisine has its own customer base which nobody can threaten and as it has a standard way of cooking.”

A reliable source from Hyderabad House Restaurant, which has outlets at Hyderabad and 23 other locations in India, said, “The major ingredients used in the preparation of Hyderabadi foods or commonly called the pakwaan are onions and yoghurt, and a wide assortment of spices. Some of the renowned Hyderabadi dishes are:

• Hyderabadi Biryani (kacchi and pakki Biryani)
• Hyderabadi Haleem
• Double Ka Metha
• Khubani Ka Meetha
• Sheer Korma
• Pathar Ka Gosht
• Kacchi imli ka Dalcha
• Till Ki Chutney
• Maleeda
• Qubuli
• Baghare Baingan
• Nihari
• Mirchi Ka Salan
• Qageena
• Kulfe ki Katli
• Ambaday aur Chanay ki Dal
• Til wali Gavar ki Phalli
• Kacche Kofte
• Chugar Gosht
• Shikampur-Shaami Kawab
• Do Pyaza
• Luqmi-Kawab
• Dum ka Qaeema
• Shirmaal
• Kheer
• Gaajar ka Halwa
• Pasinde ka Salan
• Bhendi ka Khatta
• Boti ka Salan
• Marag
• Aloo Methi Gosht
• Besan ka Salan
• Dil Khush
• Kulcha
• Khatti Dal
• Qubani ka Meetha
• Rowghani Roti
• Mithi Dal
• Mash ki Dal
• Sheer Qurma, and more.

Talking about some of the Hyderabadi cuisines adopted at his restaurant, Mr. Jay Chauhan, Restaurant Manager, Park Balluchi, Delhi, said, “We do not typically focus on Hyderabadi cuisine; we only offer some of the best known dishes from the city of Nawabs, like Biryani and Nizami Handi Gulbar.”

Hyderabadi cuisine’s delicious taste has made a prominent mark internationally as well as it is a gastronomical treat that people cannot easily forget.

A simple north Indian vegetarian meal consists of ‘moong dal’, ‘subji’ and ‘phulka’. On the other hand the non-vegetarian dishes, like chicken and lamb dishes, heavily seasoned with spices, onion, ginger and garlic are always on demand.

Stuffed ‘parathas’, ‘saag’ and ‘makkedi roti’, ‘cholebhature’, ‘kofte’, ‘rogan josh’, ‘tandoori chicken’, ‘biriyani and ‘pulao’ are very popularbecause north Indians prefer Indian breads over rice. Vegetable oils like sunflower oil and mustard oil are used to make these dishes. Ghee is normally used on special occasion while cooking.

Analysing the reason behind the preference for north Indian cuisine,Mr.DeepankarGhosal, Deputy Manager, F&B controls, Coriander leaf, says,“The reason why we, Indians, prefer Indian Cuisine or say north Indian cuisine, despite the fact that many QSRs have opened with new menu trends, is because at the end of the day we want something traditional and spicy in our food.The reason for the evolution of North Indian cuisine particularly in Delhibeing the capital city of the country, is because foreign tourists are always visiting this place.”

Tandoor, which a few years back was known to the Muslims and Punjabi community, is today the preferred cuisine among Indians and the foreigners. Keeping with the tradition, MotiMahal, the 93-year old restaurant serving Mughlai food and kebabs to its customers, introduced the tandoori trail and trend of ‘mughlai’ food among Indians.

Looking at the food-driven society of the country, many new restaurants have come up with a special trend of opening a tandoor restaurant. So the tandoor concept has created a milestone in the food business.

Manish Kumar, Restaurant Manager, Girl In The Cafe, Chandigarh, has a different opinion, “Most of the people these days like continental foods as young crowds prefer light foods over the spicy Indian cuisine.”

On the other hand, Mr. Sachin Dhoka, owner, FirangiTadka, Pune, a restaurant serving North Indian, Italian, Thai and Chinese says, “North Indian cuisine is the most preferred cuisine with 70% of the customer base; the Oriental and Italian contribute to only 20% and 10%, respectively.”

In this regard Mr. Ashish Anand, Vice President, Hotel Om Tower, Jaipur, says, “Indian foods are still the most preferred cuisines here in India, despite the fact that international brands have come into the market.Only 20 people in 100 would prefer eating continental foods when they have an option of good quality Indian cuisines.” He further adds that food festivals are the best method to promote restaurants and cuisines.

According to Chef Suchit Garg, Spice It, Ibis, Gurgaon, “The most preferred cuisines amongst Indians depend on the region they are in. People’s preference for a particular food has helped in the emergence of restaurants in each category.”

Franchise India carried out a detailed survey on the cuisines which showed that people generally prefered Indian cuisines when out for dining. It also came out through the survey that Chinese is the second most preferred cuisine in India with Indian food’s preference growing rapidly at a ratio of 21%, followed by other Asian foods.

Researching on the types of cuisines and people’s preference, it was found that the time of delivery is another factor which is making people choosy about cuisines. About 60% of people were of the opinion that if they get an Indian or Mexican cuisine quickly, why would they opt for a cuisine which would take much longer time in reaching them.

Chef Suchit further adds that people know that they have a variety of options to tickle their buds and speciality restaurants have come up as a major complimentary gift for the food lovers.

The India Food Service Report 2013, NRAI, states that the aspiring adolescents group patronises Italian cuisine, making it the most preferred, followed by the Chinese. Other well-received cuisines, besides the Indian platter, are American and Mediterranean. 

An offshoot of the increasing globalization is the entrenchment of the food culture within the Indian consumer food services market. Here’s a look at the food culture within the Indian consumer food services market.

·         The Indian food services market’s offerings are predominantly “North Indian” in origin, with every third restaurant offering a menu loaded with items from that cuisine. The sophisticated yet subtle use of spices and herbs in this cuisine has made it popular among all consumers.

·         Another cuisine which is equally preferred by the Indian consumer is Chinese, currently being offered across multiple segments, e.g. Mainland China in fine dine, Wokamama in Casual Dine, etc. Alongside its popularity with the chain format, it has also become the most preferred street food option. However, this cuisine is not authentic Chinese buy heavily influenced by Indian tastes.

·         Apart from the top two preferred cuisines, the consumer preferences tilt towards South Indian cuisine as well, being offered both at mass (Swagath, Sagar Ratna, Nandini, Nagarjuna, etc.) and premium (South Indies, Bon South, Zambar) outlets with a fair mix of chain and standalone formats.

·         Furthermore, Italian and American cuisines are also gaining popularity owing to the increasing popularity of brands like Little Italy, Domino’s Pizza and Mc Donald’s. This, in turn, has resulted in the rise of standalone, authentic speciality formats. Players offering gourmet Italian offerings include Sunny’s and Toscano (Bangalore), Tuscana Pizzeria and Azzuri Bay (Chennai), and La Italia and Tonino (Delhi NCR). The chain format within this category has been limited to few brands like Olive Beach, Little Italy, etc.

·         Similarly, American style authentic steak is largely popular among standalone players like Miller 46, Boat Quay Grill, Monkey Bar, among others, while chain players offering a more potpourri style include Smoke House Grill, Indijoe, T.G.I.F., Ruby’s Bar and Gril, Hard Rock Cafe, etc.

·         One of the prominent emerging cuisines is Japanese (Pan Asian cuisine), largely due to the emphasis on healthy cooking and ingredients. However, the cuisine is largely offered by star hotels or standalone premium brands such as Kyoto in Gurgaon, Izakaya and Sushiya in Delhi, Sushi and More in Mumbai, and Harima in Bangalore.

·         Some of the other cuisines slowly finding ground in the Indian palate are Thai (Thai Express, Baan Thai, Benjarong, and Rim Naam) Korean (Gungs, Deok Su Gungs, Inseoul, Taman gang), and Mexican (Quattro, Sancho, Picante).

Summing up one can say that North Indian cuisine remains most available option across city type, while Chinese is the next popular cuisine among people.

Indian food industry has a successful history when compared to other parts of the world. From discovering its regional menus and cuisines which comprises more than a thousand recipes from each region and the inclusion of changes with each demography to adoption and acceptation of global cuisine, which India has adapted to be in tune with the global trends.

Year 2014 saw lots of global cuisine and brands entering India that tweaked and reinvented their menu and cuisine to suit the Indian palate. But what is awaiting us this year is totally amazing, as experts and experienced chefs in the industry are working on ‘Bringing back the Regional Indian Cuisine’ in its original form.

Reinventing Regional cuisine

Earlier in 2015, it was predicted that modern Indian cuisine will rise with passing time, later this year, but what we are seeing is that chefs are working on locally sourced ingredients and are trying to introduce the regional and the authentic cuisine to the global masses. Celebrity chefs like Michael Swamy, Manish Mehrotra, Sanjeev Kapoor, Harpal Singh Sokhi and Chef Sabyasachi Gorai amongst others are working on local and regional Indian cuisine and have picked products like ‘Sattu’ from Bihar, grated coconut from Kerala, ragi and akki roti from Karnataka, dhokla from Gujarat, and a variety of rice, chicken and sea foods from Konkani region in their menu.

“Regional cuisines need to be promoted because till now food in India is seen as the typical Punjabi food which has dominated the Indian food menus. Everybody in India and outside India thinks that it is the only Indian cuisine, but that is not true. We have different types of foods which are delicious. There is a vast range of food from Kerala, Tamil Nadu, Karnataka, Bengal, Gujarat, and Kashmir, but people don’t know about it. So, this is the reason we as a chef want to promote regional food and regional cuisine,” says Chef Manish Mehrotra, Executive Chef, Indian Accent.

Meanwhile, experts also believe that today, Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what all things have been used in designing the menu. And they want to consume a healthy or a balanced product without affecting their health.

Sharing his view on the same lines, Chef Jatinder Uppal, Lead Auditor- Passion Foods, believes, “I think Indian cuisine has to be more advertised and displayed so that people start understanding what Indian food is. Besides, it has got a huge variety of cuisines and everybody has to learn a lot from regions.”

Meanwhile, Chef Michael Swamy is working with the JJR (Jem’s Jungle Retreat) to bring back the regional cuisine to the global masses at Corbet National Park, which is the top most destinations in India for the global tourists.

“Today, it is very important to involve the senses and deliver new experiences to people. You need to take them out of restaurants to understand the culture and cuisine of this country. Chefs like me are now moving from traditional restaurants. In this regard, we have associated with Jungle Retreat, where we are taking people to the cuisine and not cuisine to people,” shares Swamy.

And at the same time food critic and writer, Osama Jalali, who is so much involved with the regional 'Rampur Cuisine' is working with Oberoi Hotel Gurgaon to bring back the lost food or the cuisines.

"I want to promote the cuisines which was cooked by our great grandmothers in home, I am on revival of the lost cuisines," says Jalali.

Thus, we can say that Indian cuisine has its own charm despite global cuisine entering the Indian F&B race. And Indian cuisine is here to stay for long.