Why North Indian Cuisine is Still Trending in India?
Why North Indian Cuisine is Still Trending in India?

When it comes to comfort food that warms your soul and delights your taste buds, North Indian cuisine reigns supreme! From buttery, melt-in-your-mouth chicken to rich dal makhani and crispy samosas, these dishes are not just meals—they’re emotions on a plate. Whether it’s a festive gathering or a quiet day in, this cuisine always hits the right notes. With options for both vegetarians and non-vegetarians, the cuisine appeals to a broad audience, creating an emotional connection to India’s cultural heritage. Whether it’s a celebration or a gloomy day, North Indian comfort food never fails to deliver joy. But why is it still stealing the spotlight? Let’s dig in!

How is the Industry Growing?
The appeal of North Indian cuisine is growing steadily, driven by a love for authentic flavors and its versatility in both intimate meals and grand gatherings. Known for its rich gravies, aromatic spices, and breads like naan, roti, and paratha, this cuisine holds a timeless place in India’s culinary scene. Brands like Pincode, Haldiram’s, and Bikanerwala are taking these flavors global, earning widespread recognition.

According to the National Restaurant Association of India (NRAI), the market is projected to grow at a CAGR of 8.1 percent from 2024 to 2028, expanding from ₹5.69 trillion to ₹7.76 trillion.

Indulge in the Flavorful Feast
Authentic spices are the backbone of North Indian cuisine, elevating every meal into a delightful experience. Why not treat yourself to a feast of vibrant flavors?

“At Aaleeshan, we take pride in offering a regal dining experience that celebrates the authentic flavors of North India and Awadhi traditions. Signature dishes like Dal Aaleeshan and NalliNihari embody this legacy, blending time-honored recipes with modern presentation. At Aaleeshan, we embrace this evolution through initiatives like hosting internationally acclaimed Indian chefs for curated dinners, showcasing innovative interpretations of this diverse cuisine,” says NeerajRawoot, Director of Culinary, JW Marriott Bengaluru Prestige Golfshire Resort & Spa.

On-going Trends & Challenges Faced
North Indian cuisine is experiencing remarkable growth, gaining popularity across cultures. However, maintaining consistency in taste and quality across multiple outlets remains a significant challenge. With shifting consumer preferences, there’s a growing demand for healthier, sustainable, and innovative dining options. Trends like farm-to-table concepts and tech-driven experiences are transforming the segment into a dynamic and exciting space.

How to Overcome the Challenges
Staying authentic while adapting to change is key to overcoming challenges in this segment. Consistency in quality and taste, along with menu innovation and sustainability, are critical.

“For the future, North Indian cuisine needs to connect with health-conscious diners and global audiences by creating fusion dishes and offering diverse dining formats. It’s all about adapting without losing the essence of the cuisine. With the right balance of tradition and innovation, this segment has the potential to lead the global culinary scene,” says Chef Vikas Khanna, Founder of Pincode.

Meeting urban demand while preserving traditional preparation methods also presents unique hurdles. “At Aaleeshan, we address this by meticulously sourcing premium ingredients and adhering to age-old recipes, ensuring every dish remains rooted in authenticity. For instance, the black lentils used in our signature Dal-e-Aaleeshan are sourced directly from Delhi, while the aromatic spices for our kebabs come from Lucknow, ensuring every bite reflects the true essence of regional flavors,” comments Neeraj.

Presenting the Innovations
Innovation in North Indian cuisine revolves around healthier cooking techniques, sustainable packaging, and fusion dishes that blend traditional tastes with global influences. Modern presentation styles are redefining the dining experience, marrying contemporary aesthetics with classic profiles.

Kailash Agrawal, President, Retail, Haldiram’s, mentions, “Haldiram’s is proud to offer a diverse menu that celebrates a rich curation of Indian and international cuisines. Our offerings span from North Indian and South Indian to Chinese, Continental, and more, catering to a wide array of culinary preferences. We also embrace the changing seasons by introducing special dishes that resonate with a particular time of the year. For instance, our limited-edition winter menu, launched under the tagline ‘Mausam Sardi Ka, Meal CosySa,’ features traditional favorites like Sarson ka Saag and Makki ki Roti, bringing warmth and comfort during the colder months.”

“The popularity of our diverse dishes lies in their bold flavors and the comfort they bring to people from all walks of life, evoking a sense of nostalgia and connection. As we continue to grow, we recognize the challenge of maintaining authenticity while meeting evolving consumer expectations. Therefore, we constantly update our menu by staying true to traditional recipes and introducing new formats, packaging, and ingredients to cater to changing lifestyles,” adds Agrawal.

The Future: Blending Modernity with Tradition
The future of North Indian cuisine is filled with exciting possibilities. Cloud kitchens specializing in regional delicacies are on the rise, offering convenience without compromising authenticity. Additionally, the spotlight is shifting toward lesser-known regional dishes, appealing to adventurous diners seeking unique experiences.

This evolution promises a richer dining landscape that celebrates the depth and vibrancy of North Indian flavors. Blending tradition with modernity—whether through re-imagined dishes, contemporary plating, or local ingredients—ensures the enduring popularity of this cuisine. So, let’s savor the lip-smacking dishes that bring authentic flavors to life.

 
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"Chinese Wok Plans to Reach 500+ stores in 3 years” says Aayush
"Chinese Wok Plans to Reach 500+ stores in 3 years” says Aayush
 

Lenexis Foodworks is one of the leading quick service food companies in India, that owns brand like—Chinese Wok, The Momo Co., and Big Bowl, catering to a wide range of tastes and preferences. Founded in 2015, Chinese Wok is the flagship brand under it. The brand is transforming the way Chinese cuisine is enjoyed by staying true to its founding principles of offering high-quality, hygienic Desi-Chinese dishes at affordable prices. With footprint of 220+ locations across 35+ cities, including Mumbai, Delhi, Bangalore, Vadodara, Pune, Chennai, Coimbatore, Bengaluru and Hyderabad, it plans to introduce new concepts and categories across cities.

In an exclusive interview with RestaurantIndia, Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks spoke about his entrepreneurial journey, challenges, expansion plans and much more. Excerpts:

How it all began?

The brand concept came in to our mind as we saw a gap between street Chinese and fine dining. A lot of research data suggested that Indian Chinese is the second most preferred cuisine after North-Indian food in India.  Started in 2015, the brand was earlier called as ‘Wok Express’ and now it’s called ‘Chinese Wok’ as we did rebrand back in 2020. The reason for rebranding was lot of customer feedback, focus group studies, brand track and also the realization that people found it difficult to co-relate with the brand ‘Wok Express’.  As we rebranded, the numbers become high in the last 4 years. We were at 30 stores that time and currently we have 230 stores.

Crossing all Barriers

In the QSR model, only MNC’s have operated, there were no organized player in Chinese food especially. While manpower was available but to train them specifically for Chinese food was difficult. Finding the right location was a big challenge for us. The first outlet for Chinese Wok was in Bandra, Mumbai.  In 2020, we launched other new brands which are ‘Big Bowl’ and ‘The Momo Co.’

Both of them are online brands with cloud kitchen model and we would continue to operate in that model. But, for Chinese Wok, the dine-in has increased these days so we are coming up more with dine-in outlets.

Online vs Offline Race

80% of our business is from online delivery, 20% comes through dine-ins. We have seen a great growth in the past 6-9 months. Our dine-in is growing much faster than delivery. We have differential pricing based on city and the market.

What’s your view on the recent Zomato/Swiggy Fiasco by the restaurant owners?

They are important players in the industry. We have a great relationship with them. We are active on all those who are available right now. We will be happy to collaborate with new players as well.

Expansion Plans

Currently, we are in 35+ cities, operating 225 stores; our thought process is to open 100 stores every year. There is a lot of growth coming from tier-2 and tier-3 cities. We think we can take it to 1000 stores easily. The other brands will grow as Chinese Wok grows.

By 2027, we are targeting to have 500 stores for Chinese Wok. Crossing 1000cr mark will be great. Big Bowl has crossed 100cr revenue in 3 years of operations, close to clock-in 150cr soon.

Trends to Follow

Customers are willing to experiment in new cuisines and new dishes. Other than that, inclusion of technology for various things like point of sales, training and much more has become important.

 

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Restaurant India Awards Kerala & Tamil Nadu Edition: Reimagining Restaurants 
Restaurant India Awards Kerala & Tamil Nadu Edition: Reimagining Restaurants 
 

Extending its reach to Chennai, the highly anticipated conference and awards show, "Restaurant India Awards Kerala and Tamil Nadu Edition," hosted its first edition on Leadership Series on February 12, 2024, at The Westin, Chennai. The conference witnessed a great footfall from the restaurant and F&B fraternity and was graced by the presence of top restaurateurs, policy makers, food service professionals, chefs and consultants from the region.

Preetima Bharadwaj, CEO, Franchise India gave the opening remarks which was followed by the panel discussions; ‘How Legacy Restaurants are Fuelling Innovation Yet Maintaining Consistency’ and ‘C-Suite insights.’

In the legacy session, Dindigul Ponram Biriyani and Namma Veedu Vasanta Bhavan's Director participated along with Chef Nikhil Nagpal, Chef Culinaire, Avartana, ITC Grand Cholaas the moderator. 

Anand Krishnan, Director, Namma Veedu Vasanta Bhavan emphasized on how the new age generation isn't willing to pursue the family business or restaurants as their career. He says, "It becomes challenging to maintain the age-old brand name in the industry. For the first-generation entrepreneurs in the restaurant sector, it will not be challenging than the legacy brands that are existing in the industry since decades.”

Elaborating further, Mani Ram Selvaraj, Fourth-Generation Entrepreneur, Ponram Biriyani Restaurant shares, “For us, it's like we have been growing more with each generation. It has always been more of word of mouth for us rather than online marketing."

Highlighting on how they maintain the authenticity, he adds, “We source the local ingredients from different places to ensure that the spice level remains the same in each location and in all the outlets as we believe that spices play an important role in the authentic cuisine."

The last session was focused on "Food Entrepreneurs/CEO's/Chefs highlight the Industry, Impact, Investments, Innovation, and intent for Building a Thriving Restaurant Business." Tarun Mahadevan, Managing Director, Advantage Foods moderated the session.

Amrut Mehta, Director, The Little Italy Group spoke about the evolution of Italian food in India and how they are focusing on being in the vegetarian category while representing their brands. He adds, “We have many Indianised versions of Italian food. We innovate as per the trends. Although, there is a craze for healthy option these days, so we have a menu for that as well.”

"We have brands in different formats. All of them are different from one another. For us, what's important in restaurants is the size, space and staffing, as we believe that these three things play major role in shaping up the restaurant as a whole,” mentions Shriram Rajendran, Chef and CEO, The Table.

Adding further, Shriram said, “The sale of vegan options is less for us. We do have gluten free icecreams and what we have seen is that 97 percent of compound chocolates are used in India for desserts and icecreams. People are not able to differentiate between the compound one and the original taste of chocolate. As the compound one is cheaper, everyone prefers that.”

The Awards Ceremony
Restaurant India hosted Restaurant India Awards- Kerala and Chennai edition in the evening that saw many notable restaurant owners, celebrities and chefs including M Mahadevan, Chairman & MD, Advantage Foods, Chef Nikhil Nagpal, ITC Grand Chola, Master Chef Tamil Judge Rakesh Raghunathan and Bigboss Tamil Runner-up Soundariya Nanjundan, amongst others joining for the celebration.
 

 

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Sip & Dine in Love at These Restaurants This Valentine’s Day
Sip & Dine in Love at These Restaurants This Valentine’s Day
 

With Valentine’s Day around the corner, who does not like to go for a date with your loved ones, right? Still planning your date with your loved ones on the special day? We are here to help you for the last-minute arrangements. Here’s the list of restaurants to celebrate your big day.

Tikitii, Goa
At Tikitii, Goa, let the magic of the beach create the perfect atmosphere for a memorable party. Tikitii is the ideal location for romance by the sea because of the sound of the waves, the sparkling lights, and the tropically elegant atmosphere. Savor a specially designed Valentine's Day menu and take in the airy atmosphere as you commemorate love in the most charming setting, whether it's a romantic date night or an enjoyable Galentine's Day get-together.

The Big Tree Cafe, Jaipur
Celebrate Valentine's Day at The Big Tree Café in Jaipur, a mystical haven where romance and nature collide. It's the ideal location for a romantic supper or a happy Galentine's Day celebration because of its charming outdoor setting, sparkling lights, and calm atmosphere. Savor delectable Valentine's Day fare like Love Letter Crepe, Rose Sauce Pasta, and Ravioli Hearts, as well as expertly made cocktails like Strawberry Colada and Hibiscus Margarita, all of which are sure to make your evening genuinely unforgettable. 

Ocho, Bandra

Savor delectable dishes like Lamb Birria Tacos and Pulled Jackfruit Tostadas, expertly paired with handcrafted cocktails, at Ocho, Bandra's first speakeasy-inspired bar. Whether you're toasting to love or friendship, Ocho's welcoming atmosphere and carefully chosen menu promises an unforgettable evening filled with great food, drinks, and treasured moments. Ocho's warm, intimate vibe and touch of old-world charm make it the ideal venue for a romantic dinner or a vibrant Galentine's Day celebration.

Baglami, Bandra BKC

This Valentine's Day, celebrate love at Baglami, Bandra BKC, where sophistication and decadence combine to create a genuinely unique dining experience. It is the ideal location for a memorable evening because of its exquisitely decorated interiors and cozy, romantic atmosphere. Enjoy a variety of delectable treats, such as the creamy Brioche Sliders and the crispy WabiSabi Chips, before finishing with the deep Red Velvet Passion Fruit Swiss roll. 

Sixteen33, Bandra

In the center of your favorite neighborhood, Bandra, Sixteen33 is your cool, casual Valentine's Day spot. Ignore the over-the-top romances and roses and enjoy some great pours and rosé instead. If you're not in the mood to dress up, we welcome you as you are here for some great food and a romantic vibe that breaks your first conversation nerves without trying too hard.

CrayCraft, Andheri

Celebrate love in a setting as distinctive as your story at Craycraft. Craycraft's cozy atmosphere, earthy hues, and elaborate design elements combine heritage and contemporary style to create the ideal romantic getaway. Savor delectable treats like Tastes Like Strawberries, Cherry Blossom Sushi, and the Heartbreaker, all of which are matched with expertly made drinks that enhance each bite of the specially designed Valentine's Day menu.

Rude Lounge, Multiple Locations

Rude Lounge is the place to go if you want to celebrate Valentine's Day in style. This lively hotspot, which has sites in Powai, Malad, and Vashi, offers a lively atmosphere that is ideal for couples who enjoy delicious food, lively music, and a lively environment. Savor popular dishes like juicy burgers, loaded nachos, and specialty beverages while taking in the vibrant atmosphere. Before starting an evening filled with delicious cuisine and music, take in the stunning sunset from their rooftop views.

Nouba, Jaipur

Enjoy a specially designed Valentine's menu that features dishes like Nouba Special Chicken Chili and Tai Pai Chicken paired with expertly crafted cocktails that add a touch of magic to your evening. Nouba is Jaipur's ultimate destination for an unforgettable celebration, and its chic ambiance, vibrant energy, and stylish interiors set the perfect mood for a dreamy date night or a lively Galentine's soirée.

PCO, Mumbai

PCO honors "Bubbles in the Air," a month-long celebration of love in all its forms. Their unlimited bubble brunch is the ideal way to drink, enjoy, and celebrate, whether you're organizing a romantic date, a Galentine's Day get-together, or a special relationship celebration. The menu, which is curated by Head Chef Edjose Fernandes, combines foreign flavors with decadent brunch mainstays, such as Belgian Pork Belly Skewers and Croque Madam Bacon-Wrapped Prawns. Enjoy limitless pours of Shelton Fernandes' classic cocktails, such as the fruit-forward Sangrias, Espresso Brulee, and Sbagliatos, which are made for effortless drinking and endless toasting. 

CosyBox, Gurgaon
Cosy Box Gurgaon welcomes to celebrate love during Valentine's Week in a unique and passionate way. Savor a carefully chosen selection of romantically themed cocktails that are designed to arouse your senses and create the ideal atmosphere for romance. Each handcrafted drink, which features exotic flavors, rare botanicals, and opulent garnishes, is carefully crafted to deepen your connection, whether you're celebrating with friends or your significant other or just taking some much needed "me time."

Daisy Mae, Delhi
Enjoy love with a Mexican flair! This unique event honors romantic and platonic relationships while bringing the flavors of Mexico to your plate, inspired by El Dia del Amor y la Amistad, or "The Day of Love and Friendship."  Pollo Pibil serves as the signature dish. This spicy and flavorful chicken dish blends tang and heat, making it ideal for making Valentine's Day unforgettable.

Sheraton Grand, Pune Bund Garden Hotel
At the Sheraton Grand Pune Bund Garden Hotel, let love blossom. Enjoy a delicious culinary adventure with your special someone, starting with the velvety warmth of Maple-Roasted Pumpkin Apple Soup and ending with the refreshing sweetness of Vanilla-Poached Pear with Caramelized Nut Granola and Herb Cherry. Savor the rich embrace of Slow-Cooked Lamb Leg and Roasted Turkey from the Carving Station, while the freshest Seafood on Ice adds a touch of oceanic charm. Live Stations filled with Shawarma, Dim Sum, and Thai Grilled delicacies set the stage for handcrafted Crêpes and divine desserts that are as sweet as your love. 

ITC Gardenia, Bangalore
Indulge in a luxurious experience designed to create unforgettable memories with your loved one with ITC Gardenia. Elevate your evening in the serene ambiance of a personal cabana on the Lotus Pavilion lawns. Paired with a bottle of select sparkling beverages, this exclusive private dining experience sets the perfect stage for a magical celebration of love. You can also savor a Valentine’s brunch and dinner buffet amidst the lush vertical gardens of Cubbon Pavilion. This year our newest signature restaurant brings an exclusive tasting menu curated by chefs featuring 9 courses that present global gastronomy. 

Novotel Kolkata
Enjoy 'Love and Spices' at Ministry of Kebabs (MOK) and take a trip through the vivid flavors of India. Savor the delicate slow-cooked curries, flavorful, hand-ground spice mixes, and juicy, flame-grilled kebabs prepared by Executive Sous Chef Sirajul Rahaman. In a warm and sophisticated setting that creates the ideal atmosphere for a romantic evening, pair your meal with delectable, handcrafted cocktails or excellent wines.

Fiori, Lonavala
Valentine’s Day is just around the corner—what better way to celebrate with your partner than with great food and shared moments in the cozy, intimate setting of Fiori, Lonavala’s first glasshouse restaurant? For those who love the charm of a sunlit breakfast date, start with the Greek Savory Pastry, a crisp, flaky phyllo filled with spinach, feta, and fresh herbs. Enjoy a hearty Breakfast Burrito, a comforting Shakshuka, or a wholesome Cereal Bowl Parfait. Pair your meal with a Cinnamon Honey Latte, a Peanut Butter Flat White, or an Espresso Tonic for a bold kick. 


 

 

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Why There is a Sudden Growth of Healthier Meal Options in Restaurants?
Why There is a Sudden Growth of Healthier Meal Options in Restaurants?
 

Ever wondered why restaurants are coming up with diet-conscious, protein-rich, calorie-deficit meal option, keto or healthier food options in their menu? It is obvious, the demand for healthy food and health-conscious dining options in restaurants is rising, driven by increasing awareness of nutrition, wellness, and sustainability among consumers. 

The shift towards healthier food in restaurants isn’t just hype. It’s a reflection of changing consumer priorities. Diner's today is making more informed choices, seeking food that not only tastes good but also aligns with their well-being. Whether it’s clean ingredients, balanced nutrition, or plant-forward menus, the demand is real and growing. Guests have become wary of what they put in their bodies. 

What’s pushing the growth?
The market for healthy foods is expected to expand at a compound annual growth rate (CAGR) of 10.0% between 2024 and 2030. 

“This is a significant trend in the Indian restaurant industry, with consumers, especially younger generations, prioritizing health and wellness. The market for health and wellness food and beverages in India is projected to grow significantly annually, driven by consumer demand and increasing awareness of health and wellness,” says Suresh Jogani, Franchise Owner, Quattro Bistro, Churchgate.

So, is it going to stay? This trend is here to stay as it definitely has results which people are noticing. Sometimes, it is a bit challenging to get 100% organic ingredients or seasonal produce which is at its peak of nutritional value. But people are trying to eat more healthier, local and seasonal option and to much surprise around 80% millennial prefer healthy eating with the changing lifestyle.

It’s a Global Change
One reason for this shift is awareness. We all know that people are very much involved in social media. People now know more about nutrition through social media, documentaries, and research. The pandemic also made many focus on their health. But meeting this demand isn’t easy. Finding fresh, organic, and sustainable ingredients costs more. Plus, making healthy food taste just as delicious as comfort food is a challenge for chefs.

Pointing out his views, Chef Harpreet Singh Bhatti, Head Chef at The Nest by Waikiki says, “The good news is that the market for healthy eating is growing fast. Plant-based foods, clean ingredients, and balanced meals are becoming popular worldwide. To keep up, restaurants can use local produce, try new cooking techniques, and make familiar dishes healthier.”

“Restaurants that offer tasty and nutritious meals will attract more customers. As a chef, I see this as a chance to be creative while serving food that makes people feel good,” emphasizes Bhatti.

The Foreseen Challenges
The shift comes with its own set of challenges for us restaurateurs. Ever thought what can be the challenges? Quality ingredients cost more, inflation adds to it, sourcing can be tricky, and for many, the perception that “healthy food isn’t tasty” still lingers. Sourcing seasonal ingredients can be one of the challenges as well.

“Restaurants also walk a fine line between catering to health-conscious customers and retaining their core audience. No business can survive for long without profits, and the health conscious has still not become the core audience yet in India. So, it becomes important for restaurants to work on their narrative, their story and truly convince the customer about the premium charged for such offerings,” points Vijeta Singh, Partner, Cobbler and Crew.

She adds, “As awareness around nutrition, sustainability, and overall well-being deepens, and health-conscious dining will become a baseline expectation rather than an added perk. The restaurants that recognize this and strike the right balance between health, taste, and experience will define the future of dining. The question isn’t whether this movement will last - it’s whether brands are ready to evolve with it.”

Restaurants can overcome these challenges by:
So, what can be done to improve or overcome further?
- Investing in efficient supply chain management
- Collaborating with nutritionists and chefs to develop balanced menus
- Educating staff about healthy options
- Implementing effective menu engineering and pricing strategies

Tech-Influence
Technology is evolving in every sector. The traceability of ingredients to know exactly when it was harvested and from where and the scanning nutrition data of a fruit will be seen more as we grow further. Al will play a big role in farming at grass root level to help producers get the best produce with what they have. 

The Future
Healthy eating isn’t about missing out—it’s about enjoying food in a new and better way. Fresh and healthy is expensive, but processed and unhealthy is addictive. This trend is here to stay, driven by consumer demand and growing awareness of health and wellness. 

 

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With Three Sharks on Board, Speed Kitchen Grabs Rs 2 crore deal with 6% equity
With Three Sharks on Board, Speed Kitchen Grabs Rs 2 crore deal with 6% equity
 

Have you ever imagined if there are any new age cloud kitchen brand which revolutionizes the food industry? Now, turn your imagination into a reality with ‘Speed Kitchen’ which is a ‘Co-Working Cloud Kitchens’ also known as ‘Delivery only kitchens.’ Sounds interesting right?

The Speed Kitchen is a plug-and-play, fully hygienic, and ready-to-move-in model. It's open 24/7 and 365 days a year. It is a vibrant hub created in 2021 by the childhood friends Paurav Rastogi and Shamin Kapoor to support food entrepreneurs by providing infrastructure, licenses, and ready-to-use commercial cooking facilities. Let's explore Speed Kitchen's thrilling voyage and the Sharks' impression of the duo.

The Brand Mission
Speed Kitchen believes that its cutting-edge platform may assist food entrepreneurs in avoiding the usual difficulties of acquiring real estate, negotiating with landlords, obtaining licenses, and overseeing operational areas. Food brands can concentrate on providing quality meals and satisfying client experiences with Speed Kitchen since they don't have to bother about locating a kitchen or chasing down the licenses and authorities.

Meet the Founders
Paurav Rastogi's own experience in the food sector served as an inspiration for the launch of Speed Kitchen. After working for OYO for a while, Paurav has traveled a lot and learned about the challenges restaurant entrepreneurs face, especially finding a suitable space and negotiating the complicated leases. 

This made him want to find solutions to these issues, and he teamed up with Shamin Kapoor to start Speed Kitchen. They came up with the idea of a platform that would provide food entrepreneurs all the tools they need to operate a profitable cloud kitchen company. Shamin has an impressive background, having worked in Dubai and other places; he joined Paurav to build this venture.

Bringing Uniqueness in the Cloud Kitchens

As a co-working cloud kitchen, Speed Kitchen provides food brands with an adaptable and affordable means of starting and growing their businesses. The platform frees entrepreneurs from the burden of high operating costs by substituting a revenue-sharing model for fixed rentals, allowing them to concentrate on their culinary company. Speed Kitchen offers a completely integrated ecosystem that streamlines kitchen operations and compliance issues with its plug-and-play setup. With more than 130 kitchens and operations in four Indian cities, the company currently collaborates with over 50 brands. 

The Numbers Behind Speed Kitchen’s Growth

Despite, facing an EBITDA loss of 13-18% for the FY24-25, the company has already earned Rs 3 crores.

•    FY 21-22 - Rs 36.5 lakhs
•    FY 22-23, Rs 1.51 crores
•    FY 23-24, 3.25 crores

Last year, the unadjusted EBITDA was roughly around 13 % and PAT was 9.5%. For FY 23-24, the audit number shows EBITDA OF 4.5% which has tripled this year.

The Shark Tank Pitch

Paurav and Shamin requested Rs 2 crore investment for a 3% equity stake in their quickly expanding business when they presented Speed Kitchen on Shark Tank India. The Sharks had some initial reservations, including worries about the company's price, but were persuaded by the team's distinct vision and strong performance history.

Notably, Speed Kitchen has already attracted notable customers like Haldirams and Chef Ritu Dalmia, solidifying its position as a major force in the cloud kitchen market. Additionally, Paurav disclosed that they have landed a lucrative contract with ITC that should bring in a sizable sum of money each month.
 

The Winning Deal
Aman had offered 2 crores for 10% equity, but he backed out since he wasn't prepared to negotiate with the brand, while Vineeta didn't give an offer.  After a lengthy discussions and negotiations, Speed Kitchen struck a major deal with Three Sharks Ritesh Agarwal, Azhar Iqubal, and Kunal Bahl for Rs 2 crore for 6% equity.

A New Chapter with the Sharks

With this significant deal, Speed Kitchen is well-positioned to expand quickly. The company will be able to grow its reach and improve its infrastructure with the help of well-known investors like Ritesh Agarwal, Azhar Iqbal, and Kunal Bahl, as well as their vast experience. 

Paurav shares, “We are happy to get three sharks on board. With their expertise, we will be scaling the brand in new heights.”
 

 

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Plating Secrets Every Foodie Needs to Know: How to Elevate the Dining Experience
Plating Secrets Every Foodie Needs to Know: How to Elevate the Dining Experience
 

Food plating and presentation are no longer just about putting food on a plate—they’re about creating a visual masterpiece that enhances your dining experience. Think beyond taste. When done right, plating can stimulate your appetite, transform your perception of flavor, and turn an ordinary meal into an unforgettable multisensory experience.

A beautifully plated dish isn’t just pretty to look at; it’s a reflection of the skill, precision, and thoughtfulness that went into its creation. Over time, plating has evolved from a functional task to a full-blown art form. Today, the trend is all about minimalism—think clean lines, vibrant colors, and perfectly arranged ingredients that tell a story without saying a word.

Why It Matters: The Power of First Impressions
The first thing we notice about food is its appearance. And that first visual impression? It’s everything. "Balancing aesthetics with flavor is always a priority," says Chef Mahfuz Shaikh, Head Chef at Napoli by Shatranj. "Chefs today experiment with textures, colors, and garnishes to create a visual narrative while ensuring the dish’s taste remains the hero. But it’s not without its challenges. Consistency in presentation across multiple dishes, especially in high-pressure environments, is crucial. Dietary preferences, restrictions, and the growing demand for customizable options add another layer of complexity."

Presentation Makes It a Dining Experience: More Than Just Taste
While flavor will always reign supreme, the visual appeal of a dish plays a huge role in making it stand out. Chef Sarfaraz Ahmed, Corporate Chef at Tresind Mumbai, puts it perfectly: "Presentation and plating are crucial in making food more enticing, and with contemporary dining ideas, it's critical to showcase food as an experience for guests. The taste and flavor of the food will always be the most important component, but presentation is also quite important."

Cutlery: The Unsung Hero of Food Plating
Did you know that the cutlery used to serve a dish can be just as important as the food itself? It’s the first thing your guests notice, so it better be on point! Chef Sarfaraz reveals, “From elegant designer plates to individual pieces, plating has changed along with the expanding trends. Separate cutlery and geometric aspects become quite important in experience restaurants. I believe that while people will follow trends in the future, some fundamentals will not change. As an illustration, consider color contrast, the maxim 'less is more,' a straightforward and minimalist approach, and the dish's even height.”

Influencers and Plating: The Social Media Effect
Social media has completely reshaped the way we think about food presentation. Influencers, in particular, get served some of the most visually stunning dishes, designed to pop on camera. “When it comes to influencers or special occasions, we do not adopt a separate approach. Every guest deserves an equally exceptional experience, and our plating and presentation reflect this philosophy. Each dish is thoughtfully presented to showcase its flavors and textures, maintaining consistency and excellence for all,” says Chef Beena, Head and Consulting Chef of Gigi, Lyla, Scarlett House, Kaaia.

Portion Sizes: Customizing Your Dining Experience
While portion sizes have their standard norms, customization is the new trend that lets diners truly tailor their meals. Chef Beena explains, “We adhere to standard portion sizes based on the course and culinary norms. This ensures that every dish strikes the perfect balance between satisfaction and quality, aligning with guest expectations. Our team is happy to customize dishes whenever possible, accommodating specific tastes, dietary restrictions, or requests. This flexibility allows us to craft memorable meals that resonate with individual choices.”

The Struggles Chefs Face in Plating: It’s Not All Easy
Achieving perfection in plating isn’t as simple as it looks. Challenges like consistency and uniformity across multiple servings are constant hurdles. Vibrant, fresh ingredients can make or break a presentation, and busy schedules can sometimes leave plating creativity on the back burner. Plus, creating an elaborate presentation often increases costs, which can impact profits.

The Future of Plating: Innovation Meets Sustainability
The future of plating is all about innovation—think edible sprays, AI-driven design, and even 3D-printed edible structures. Chefs are getting creative with tools and techniques, but sustainability is where things are headed. Many are already exploring eco-friendly materials and practices in the kitchen, and this trend is only going to grow. At the same time, personalization will play a huge role, with dishes crafted not just to delight the taste buds but to tell a unique story for each diner.

Food is no longer just about what’s on your plate—it’s about the entire experience. So, the next time you sit down for a meal, take a moment to appreciate the artistry and thought that goes into each dish’s presentation. It’s more than just food; it’s a work of art designed to be savored.


 

 

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Meet the Woman Who Built Mumbai’s Most Talked-About Restaurant Empire from Scratch!
Meet the Woman Who Built Mumbai’s Most Talked-About Restaurant Empire from Scratch!
 

From transforming The Thane Club to building multiple successful restaurant brands, Niketa Sharma is now leading Keish Hospitality into its next big chapter—innovation, growth, and nationwide expansion.

When you think of Mumbai’s buzzing hospitality scene, one name stands out – Keish Hospitality. This powerhouse brand, founded by Niketa Sharma and Dilip Rawat in 2021, is all about innovation, top-notch quality, and an unparalleled dining experience. From curating some of the city’s most happening restaurants to expanding its footprint nationwide, Keish Hospitality is redefining how Mumbai dines and socializes.

With an impressive portfolio that includes The Thane Club, Blah BKC, Vivi Italian, South Stories India, Masaledar Thane, and Magna Bar & Kitchen, the brand is now gearing up for two major launches— ‘Iti’, a bakery brand, and a fine dining bar in Mumbai. And that’s not all—2025 is all about taking Blah PAN-India!

In an exclusive chat with Restaurant India, Niketa Sharma, Managing Director of Keish Hospitality, spills the beans on her journey, challenges, and the bold expansion plans that will put Keish Hospitality on the national map.

Meet the Woman Behind Mumbai’s Hottest Hospitality Brand
Back in 2013, a 23-year-old Niketa Sharma took over The Thane Club under S P Motels—marking her first step into the hospitality world. A first-generation entrepreneur, she didn’t just take over a club; she transformed it into Mumbai’s only club with four thriving restaurants!

Born and raised in Mumbai, Niketa was no stranger to business. Her family-owned S P Motels, but they had never ventured into hospitality—until she made the bold move. Initially, hospitality wasn’t part of her career plan, but her passion for the industry grew stronger by the day.

Armed with a Master’s degree in Accounting & Finance from Mumbai University and an MBA in International Hospitality & Tourism from Les Roches (one of the world’s most prestigious culinary schools), Niketa knew she had to master the industry from the ground up. As the CEO of S P Motels, she made sure she understood every single aspect of the business, setting herself up for success.

The Birth of Keish Hospitality & the Road to Success
Fast forward to 2021, Niketa, along with her cousin and co-founder Dilip Rawat, launched Keish Hospitality and opened four restaurants inside The Thane Club. Today, she manages seven successful restaurants across Mumbai and is pushing the envelope on innovative dining experiences.

Reflecting on her entrepreneurial journey, Niketa says, “It’s been a fascinating ride full of learnings. The rewards go beyond profits—it’s about the recognition and the impact we create. Of course, the biggest challenge is people management, but with the right leadership, you learn how to navigate it.”

Speaking about her biggest challenge, she recalls, “When we took over The Thane Club, it was far from a club setup—it had just a swimming pool and a gym. No restaurants, no culture, no vibe. We literally built everything from scratch, turning it into a go-to destination for food, events, and a true clubbing experience.”

Carving a Unique Brand Identity
Unlike many restaurant groups that stick to similar themes, Niketa ensures each of her brands has a distinct identity. “If I create similar concepts, I’m just competing with myself. So, I make sure each brand offers something unique—something new for the customers to experience,” she explains.

A huge part of this comes down to the culinary genius behind the menus—Chef Rahul Desai, who has been leading menu creation for over 3.5 years. The process is highly dynamic: “80% of the menu is curated by the brand chef, while 20% is created by other chefs. Every Friday, our chefs can experiment with a cocktail or dish—if customers love it, it becomes part of the menu!”

Niketa also understands the power of social media: “Our restaurants are not just about food; they are about an experience. Aesthetic, Instagram-worthy spaces help us reach the right audience. Content creation is key.”

Reinventing Magna: From Café & Bar to an Iconic Asian Rooftop Bar
One of Keish Hospitality’s biggest transformations has been Magna. Niketa reveals, “We completely rebranded it into an Asian rooftop bar. It used to be a café & bar, but we saw an opportunity to make it something special. The branding, logo—everything was revamped to give it a new identity.”

Niketa swears by seasonal chef tasting menus to keep things fresh. “At Blah, we have four unique chef tasting menus every year. Each of my brands has its own distinct identity, and that’s what keeps them exciting. The key to success? **Exceptional food, stellar service, and a warm hospitality experience. That never fails.”

Her employee philosophy is just as strong: “We invest heavily in staff training. The first month is all about training, orientation, and understanding the menu. Every alternate day, chefs and bar managers sit down to discuss new ideas. Daily 30-minute briefings ensure everyone is on the same page. Plus, we prioritize job security and insurance—a happy team is what drives seamless operations.”

Why Mumbai? 
Niketa has her roots firmly planted in Mumbai, and for her, building her empire in her hometown was a natural choice. “Starting something in my own city gave me the comfort and confidence I needed. Plus, I create brands with distinct identities, so there’s no internal competition. My goal was to build a strong base here before expanding.”

As a forward-thinker, Niketa predicts massive shifts in the industry: “Consumers will demand cleaner foods, healthier options, molecular gastronomy, and guilt-free desserts. The industry is evolving fast, and brands that fail to adapt will struggle.”

What’s Next? Keish Hospitality’s Big Expansion Plan!
The brand isn’t slowing down anytime soon! In 2024, Keish Hospitality is launching a fine dining bar and a bakery brand, ‘Iti’ in Mumbai. But the real game-changer? “We’re all set to take Blah PAN-India in 2025! Plus, we have more brands in the pipeline—this is just the beginning.”

With a vision that keeps pushing the boundaries of dining, nightlife, and hospitality, Keish Hospitality is proving to be a game-changer in India’s F&B space.

Niketa was just 23 when she took the plunge into entrepreneurship, and her advice for women is bold and unfiltered: “Have the courage to go for it. Women often struggle with the guilt of not focusing enough on family or social life—something men rarely have to deal with. It’s okay to fail. It’s okay if no one supports you. You will face more men in the room who may not listen to you—but listen to your goals instead. If work makes you happy, then do it.”

 

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Bubble Tea vs Chai: Can India’s $930M Market Challenge the King of Beverages?
Bubble Tea vs Chai: Can India’s $930M Market Challenge the King of Beverages?
 

What if your daily cup of tea got a fun, chewy twist?  Imagine sipping on a tea that isn’t your regular chai but a delightful fusion of flavors with chewy tapioca pearls. Sounds intriguing, right? Welcome to the world of bubble tea! This trendy beverage is capturing the imagination of Indian consumers, particularly Gen Z and millennials, with its unique taste and endless flavor possibilities.

 The Origin Story

Bubble tea originates from Taiwan, where it was first created in the 1980s. Over the years, it has gained immense popularity worldwide. A classic bubble tea consists of four key components: brewed tea, milk or a non-dairy alternative, a flavoring or sweetener, and the signature chewy tapioca pearls (also known as boba).

Understanding the Target Audience
Globally, bubble tea appeals to a slightly older demographic, typically between 25 to 40 years. However, in India, the primary consumers are much younger, ranging from 12 to 25 years. Brands are now working to expand their customer base, aiming to attract a broader audience aged between 15 to 35 years.

The Economics: Operational Costs and Challenges
Running a bubble tea chain in India is both an exciting and dynamic venture. The economics of the business are driven by several operational costs, including rent, salaries, and delivery platform commissions. Despite these expenses, the industry remains attractive due to manageable store sizes, rising consumer interest, and competitive pricing strategies.

“At Boba Bhai, a physical store typically requires about 600-700 sq. ft. of space, whereas a cloud kitchen can function efficiently within just 250-300 sq. ft. On average, our stores maintain a 25 percent profit margin, highlighting the steady demand for this growing category. Our core audience consists of Gen Z and millennials—young, curious, and always on the lookout for new experiences,” explains Dhruv Kohli, Founder of Boba Bhai. He adds that the brand has played a crucial role in popularizing bubble tea in India by introducing innovative flavors and formats, including milk-based and water-based teas.

Adnan Sarkar, Founder of Easy Boba, shares insights into the investment required to enter the market. “Setting up a company-owned outlet costs approximately Rs15 lakhs, while a franchise-owned outlet requires an investment of around Rs19 lakhs. The unit economics are strong, with gross margins hovering around 60 percent, even with high-quality, international raw materials. While we could use localized ingredients for higher margins, Easy Boba prioritizes quality over cost-cutting.”

Sarkar further highlights the revenue potential, stating: “The average sales per outlet stand at Rs8 lakhs per month, with some locations reaching Rs12 lakhs per month.”

Finding the Right Price Point
Pricing plays a crucial role in making bubble tea accessible to the Indian consumer. The beverage is available across a wide price spectrum, ranging from budget-friendly to premium indulgence. Water-based bubble teas are typically priced between Rs99-250, while milk-based variants range from Rs250-400.

“There are brands selling bubble tea in the Rs250-400 range, but we believe the sweet spot is around Rs180-250. This range balances quality and affordability,” says Sarkar.

A Flavor Explosion
Bubble tea is available in an array of exciting flavors, catering to diverse consumer preferences. Popular flavors include honey, passion fruit, lychee, peach, strawberry, plum, avocado, apple, and pineapple. The tea base itself varies, with options like black tea, green tea, oolong tea, and white tea.

Kohli emphasizes the importance of differentiation in a crowded market. “Our brand focuses on what makes us unique—locally inspired flavors, approachable price points, and a deeper cultural connection. Bubble tea in India is just getting started, and I truly believe we’ve only scratched the surface of its potential.”

Challenges in the Indian Market
One of the biggest hurdles is ensuring that customers experience authentic bubble tea. Some brands dilute its essence by using subpar, localized ingredients and fusion flavors that deviate from the traditional taste. The limited shelf life of tapioca pearls also poses a challenge, making inventory management tricky.

Deepak Pulipati, Co-Founder of Kongsi Tea Bar, a Thai-based brand, points out additional challenges. “Bubble tea brands face hurdles such as educating a relatively new market about the product, navigating supply chain issues for tapioca pearls and specialized ingredients, and competing against established beverage choices like chai and coffee. Moreover, the Indian consumer’s preference for hot drinks can pose a seasonal challenge.”

The Entry of International Bubble Tea Brands
India’s bubble tea market is still in its early stages, making it less attractive for global bubble tea chains to enter aggressively. Instead, international giants like Starbucks, Dunkin’ Donuts, and Baskin Robbins have added bubble tea to their menus as an additional offering rather than a core product. This presents a golden opportunity for homegrown Indian brands to establish themselves as market leaders.

However, international bubble tea chains like Gong Cha and Chatime have recently entered India, leveraging their global reputations. Pulipati notes, “For a Thai brand like Kongsi Tea Bar, this raises the bar, pushing us to innovate while staying true to our local roots.”

The Future of Bubble Tea in India
The future of bubble tea in India looks promising, with immense growth potential. Brands that focus on high-quality ingredients, understand the evolving Indian palate, and establish strong business models are positioning themselves as pioneers in this space.

With growing consumer interest, innovative flavors, and strategic expansion, India’s bubble tea market is set to flourish, ensuring that this global trend firmly takes root in the country.

 

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How Food brands are Tapping into Cultural Fusion and Micro-cuisines to Stay Ahead of Trends
How Food brands are Tapping into Cultural Fusion and Micro-cuisines to Stay Ahead of Trends
 

Ever wondered who asked for butter chicken pizza or biryani-flavored tacos? Turns out, we all did. The food industry is thriving on quirky combinations that blend global favorites with local classics, serving up dishes no one thought they needed but everyone ends up loving. From sushi rolls with a tandoori twist to jamun bubble tea, these creative fusions aren’t just taking over menus and Instagram feeds—they’re reshaping how we experience food. Fusion food is gaining popularity.

Online mentions and recipe searches have increased significantly. Zomato reports that 22% of urban orders are fusion dishes, proving that culinary creativity and unexpected flavors are in high demand.

This moment perfectly encapsulates a significant shift happening in the food industry today. Consumers aren’t just looking for good food—they’re searching for stories, connections, and flavours that offer something unexpected yet familiar. It’s a demand that traditional menus often fail to meet, leaving space for a new wave of innovation: cultural fusion and micro-cuisines. These trends represent more than novelty—they embody a reimagining of how food can bridge cultures, spark curiosity, and keep brands ahead in a rapidly evolving market.

And that’s exactly where cultural fusion and micro-cuisines come in. These trends aren’t just about blending flavours; they’re about reimagining traditions, breaking boundaries, and creating something that feels both nostalgic and refreshingly novel.

The rise of fusion and micro-cuisines
The food landscape today is evolving at an unprecedented pace. Traditional boundaries that once defined cuisines are dissolving, and a new wave of culinary exploration is taking over. Cultural fusion is no longer just a concept; it’s a powerful movement. Indian street food meets Korean spices, Mexican tacos are reimagined with Mediterranean hummus, and Italian pizzas now come topped with paneer tikka.

The Indian food market, currently valued at $77.54 billion, is projected to grow to $125.06 billion by 2029 (According to Food Service Market size and share analysis). This explosive growth is fueled by increasing global exposure and a younger demographic that prioritises novelty and personalisation in their food choices. According to a recent survey by Restroworks, 67% of Indian millennials are eager to try fusion cuisines, and over 50% consider micro-cuisines as an exciting way to explore flavors beyond mainstream offerings.

Why it works
India’s diverse palate is the perfect playground for culinary experimentation. With regional cuisines as varied as Kashmiri wazwan and Chettinad curries, Indians are naturally adventurous eaters. This cultural openness, combined with rising global influences, creates the ideal environment for fusion and micro-cuisines to thrive.

Here’s what makes these trends so effective:
1.    Global meets local: Fusion cuisines balance the exotic with the familiar. For instance, at Boba Bhai, we combine Korean gochujang-based sauces with Indian masalas to create a burger that’s exciting yet comforting.

2.    Visual appeal: Gen Z and millennials prioritise Instagram-worthy food. Bright colors, unique presentations, and playful combinations (like our Peach Bubble Tea with popping boba) make for great shareable content and increase brand visibility.

3.    Cultural relevance: By tying offerings to popular trends—like India’s love for K-pop or the resurgence of regional ingredients—brands can create deeper emotional connections with their audience.

Innovation meets tradition
Micro-cuisines are another area where brands are finding success. These hyper-localised food styles, often overshadowed by larger regional cuisines, are making their way onto menus and into the hearts of foodies. By spotlighting niche flavours, brands not only pay homage to culinary traditions but also bring a sense of novelty to their offerings.

Take the example of Jamun Kala Khatta Bubble Tea. This drink combines the tangy, street-side flavors of Indian summer with the playful, chewy textures of Taiwanese bubble tea. It’s this kind of blending of tradition and innovation that captures both curiosity and loyalty.

Staying ahead of trends
To stay competitive in today’s food industry, brands need to be agile, creative, and deeply in tune with their audience’s evolving tastes. Here’s how food brands can leverage these trends effectively:
●    Experiment and adapt: Rapidly testing new flavor combinations and formats is key. At Boba Bhai, we actively listen to customer feedback to tweak our offerings, ensuring they resonate with our audience.
●    Leverage data: Understanding consumer preferences through data analytics helps brands make informed decisions about flavor profiles, packaging, and even marketing strategies.
●    Collaborate creatively: Partnering with local chefs, cultural influencers, or even other brands can result in unique creations that spark curiosity.

The bigger picture
Cultural fusion and micro-cuisines aren’t just trends; they’re reflections of how interconnected our world has become. They show us that food is more than sustenance—it’s a language, a bridge, a celebration of our shared humanity. As brands, we have the privilege of being storytellers, creating dishes that connect people to memories, places, and emotions.

 

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NRAI’s Bold Move: Can ONDC Rescue Restaurants From Zomato and Swiggy’s Monopoly?
NRAI’s Bold Move: Can ONDC Rescue Restaurants From Zomato and Swiggy’s Monopoly?
 

In a recent town hall hosted by the National Restaurant Association of India (NRAI), prominent restaurateurs voiced their concerns about the growing influence of food delivery platforms like Zomato, Swiggy, and Bistro under Blinkit. The industry leaders accused these platforms of leveraging private-label food prepared in third-party kitchens to lure customers away from established restaurants. The discussion underscored the pressing need for alternatives in the market, as these practices allegedly threaten the sustainability of many eateries.

Concerns Voiced by Industry Leaders
The town hall drew an audience of over 1,000 participants, including a panel of notable speakers:
•    Sagar Daryani, President of NRAI and CEO & Co-Founder of Wow! Momo Foods
•    Zorawar Kalra, Vice President of NRAI and Founder & Managing Director of Massive Restaurants Pvt. Ltd.
•    Pranav Rungta, Vice President of NRAI and Director of Mint Hospitality Pvt. Ltd.
•    Anurag Katriar, Trustee of NRAI and Founder & Managing Director of Indigo Hospitality Pvt. Ltd.
•    Riyaaz Amlani, Founder & Managing Director of Impresario Entertainment & Hospitality Pvt. Ltd.
•    Praful Chandawarkar, Managing Director of Chiranjeev Restaurant and Foods Pvt. Ltd.
•    Gauri Devidayal, Co-Founder & Director of Food Matters India Pvt. Ltd.
•    Anshul Gupta, Co-Founder of Eat Club
•    Thomas Fenn, Partner at Mahabelly

How Bistro and Snacc Are Disrupting the Restaurant Industry
One of the primary concerns raised during the event was the impact of deep discounting and private labeling on the restaurant industry. These practices are increasingly shifting consumer behavior from dine-ins to online deliveries.

Speaking at the event, Sagar Daryani, President of NRAI, explained, “These platforms are sourcing food from third-party commercial kitchens and selling it under their private labels. With access to all our customer data, they can easily shift a consumer ordering a momo or biryani from Zomato to Bistro at a lower cost, as they avoid the large commissions restaurants pay. If this data were shared with us, we could better understand customer preferences and curate menus accordingly, improving customer satisfaction.”

He further criticized the commission charges imposed by aggregators, stating, “For dine-ins, these platforms are doing little more than connecting us to the customer, yet they charge hefty commissions. Today, it’s 3-5%; tomorrow, it could be 10%, 15%, or higher. It’s an endless cycle.”

Daryani urged restaurant owners to explore alternative platforms to reduce dependency on food aggregators. “The duopoly of Zomato and Swiggy is pushing us to the wall. ONDC could be one such alternative to level the playing field.”
Riyaaz Amlani, CEO of Impresario Entertainment & Hospitality Pvt. Ltd., proposed a solution: incentivizing diners who come directly to restaurants instead of booking through aggregator platforms. “Aggregators survive on discounts, but we restaurateurs are losing our dine-in customers because of it. We need to regain their trust and confidence by offering better value to direct customers,” he emphasized.

Can ONDC Be the Game-Changer for Restaurateurs?
The Open Network for Digital Commerce (ONDC), a government-backed initiative by the Department for Promotion of Industry and Internal Trade, has already handled approximately 20% of food deliveries in Bengaluru over the past six to nine months, according to Daryani. He believes ONDC’s presence could significantly challenge the current market dominance of Zomato and Swiggy, offering restaurants a fairer platform to compete.

Zomato’s Response to the Allegations
In response to these claims, Zomato CEO Deepinder Goyal clarified that Bistro is not a private-label initiative aimed at competing with restaurant partners. In a statement, Goyal said, “Bistro is neither a ‘Zomato kitchen’ nor a ‘private label.’ Unlike companies like Amazon, which have their own private labels, Zomato will never compete with its restaurant partners.

We have refrained from opening physical restaurants or using Zomato as a distribution method for our kitchens.”
He further explained that Bistro operates independently as a separate app, offering snacks based on commonly recognized eating habits. “The data used by the Bistro team does not create an unfair advantage, and it is entirely separate from Zomato’s operations,” Goyal added.

NRAI’s Stand on Competition Commission of India (CCI) Inquiry
This isn’t the first time NRAI has raised concerns about Zomato and Swiggy’s market practices. In 2021, NRAI filed a petition with the Competition Commission of India (CCI), accusing the aggregators of exploiting their dominant market positions. Although the inquiry is still ongoing, Daryani mentioned, “We intend to add more recent grievances to the CCI appeal. These platforms’ practices must be scrutinized to ensure fair competition in the market.”

The Road Ahead
The town hall concluded with a unanimous call for action. Restaurateurs were encouraged to explore ONDC and other alternatives to reduce reliance on aggregators. The meeting also highlighted the importance of collaboration within the restaurant community to safeguard the industry’s future.

As food delivery platforms continue to expand their reach, the debate over fair practices, transparency, and market dominance is far from over. For restaurateurs, the key to survival may lie in innovation, collaboration, and embracing new platforms like ONDC.

 

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Spicing Up the F&B Industry: Why the Rs 15.74 Billion Spice Market is the Secret Ingredient!
Spicing Up the F&B Industry: Why the Rs 15.74 Billion Spice Market is the Secret Ingredient!
 

Have you ever imagined a meal without spices? It would be unthinkably bland! While some might experiment with minimal seasoning in the name of culinary innovation, spices remain the beating heart of Indian cuisine. India’s culinary landscape is a vibrant symphony of flavors, with spices playing the lead role.

India’s love affair with spices is legendary. For centuries, these little packets of flavor have done more than just enhance food—they’ve influenced trade, culture, and even global history. Today, spices remain the cornerstone of India’s culinary and cultural identity. From homes and street-side eateries to fine-dining restaurants and global food chains, spices are the secret behind unforgettable flavors.

As the Indian food and beverage (F&B) industry evolves, spices are no longer confined to traditional recipes. They’ve become the muse for culinary innovation, starring in cocktails, desserts, and fusion cuisines that push boundaries. This transformation has not only redefined dining experiences but also catapulted the Indian spice industry to unprecedented heights.

Market Size: A Billion-Dollar Treasure Trove

The global spice market is on a spicy growth trajectory. From 2024 to 2032, it’s projected to expand at a CAGR of 8.11 percent, hitting a valuation of $15.74 billion by 2032. India exported a record $4.46 billion worth of spices in 2023–2024, marking a 17 percent increase from the previous year. Volume-wise, the export surged by 9 percent to surpass 15.39 lakh tonnes.

Production: A Diverse Spice Palette

India produces approximately 75 of the 109 spice varieties recognized by the International Organization for Standardization (ISO). From curry powder and cardamom to ginger, cumin, and pepper, the diversity is unparalleled. These spices find their way into kitchens across the globe, symbolizing the rich culinary heritage of India.

Export Landscape: Spicing Up the Globe

Indian spices reach 159 countries worldwide, with China, the United States, Bangladesh, the UAE, and Sri Lanka among the top importers. Together, these markets contributed over 70 percent of the total export revenue in 2023–2024, underscoring India’s dominance in the global spice trade.

Transforming Ingredients into Culinary Masterpieces

Spices don’t just enhance food; they narrate stories of tradition and innovation. Hamid Ahmed, CEO of Hamdard Foods India, shares, “The spice industry has experienced remarkable growth. From Kerala’s aromatic cardamom to Rajasthan’s fiery chilies, India has emerged as a global leader. The rising demand for Indian flavors, both locally and internationally, fuels this growth.”

However, the journey isn’t without challenges. Ahmed notes, “Fluctuating global prices, logistical issues, and quality control complicate the supply chain. Yet, these hurdles inspire us to innovate. Our Khaalis Spices ensure authenticity while catering to evolving consumer tastes.”

Trends: A Health-Conscious Shift

The spice industry is embracing trends like organic and sustainably sourced spices, reflecting a broader shift towards health-conscious dining. Ahmed highlights, “Today’s diners not only seek delicious flavors but also health benefits. This creates opportunities for restaurants to design menus showcasing the unique qualities of each spice.”

With technological advancements improving cultivation and distribution, Ahmed is optimistic: “We aim to share the richness of Indian spices globally while preserving their heritage and embracing innovation.”

Growth Drivers: The Global Spice Rush

The growing global appetite for spices is a boon for India. KritiMehrotra, Co-Founder of Organic Tattva, observes, “There’s a notable surge in spice exports as Western nations recognize their health benefits. India’s diverse range of spices has immense potential in the global market.”

Hemender Reddy, Founder of Dakshin &The Moonshine Project, shares his sourcing strategy: “Being a South Indian restaurant, we procure spices directly from farmers in Coorg and Kerala. Our masalas are made in-house, and ingredients like chili powder and turmeric come from women-led NGOs. This ensures freshness and empowers communities.”

The Perspective on Whole Spices

Commenting on the dynamics of whole spices, Mukul Dev Katara, Founder & CEO of Vaahe Spices, remarks, “The market is dominated by big players, making it tough for newcomers. International trade barriers, like pesticide concerns, add to the challenges. However, with many emerging companies and restaurants crafting their own spice blends, the sector is growing.”

Seasonal Challenges in Cuisine

Seasonal menus, while promoting sustainability, come with their own set of hurdles. Rohit Kasuganti, Founder & CEO of Terrai & Telangana Spice Kitchen, lists key challenges:

  1. Unpredictable Supply: Weather impacts seasonal produce availability.
  2. Short Shelf Life: Ingredients like winter greens spoil quickly.
  3. Flavor Variability: Inconsistent quality disrupts standardized recipes.
  4. Consumer Habits: Many diners prefer classics over seasonal dishes.
  5. Staff Adaptation: Training is needed to handle seasonal changes.
  6. Supply Chain Issues: Dependence on local suppliers can cause delays.
  7. Higher Costs: Seasonal ingredients often come at a premium.

Overcoming Challenges

Chef Krishna Tiwari, Executive Chef at Kyma, shares his approach: “We build relationships with small-scale producers who prioritize traditional methods. By creating blends and powders in-house, we control quality and retain the spices’ full aroma and flavor.”

For Chef Tiwari, honoring the freshness and essence of spices is about delivering an authentic dining experience that resonates with tradition and innovation alike.

Innovations & Future Trends

Spice blends are evolving, offering new tastes and uncompromised quality. Mukul adds, “The market is shifting, with regional players like ‘Eastern’ in Kerala and ‘Aachi’ in Tamil Nadu leading the way. We plan to expand internationally, focusing on quality and consistent aroma. While whole spices remain niche, the demand is growing.”

Technological advancements promise to revolutionize spice production, offering a glimpse into a future where the spice industry grows stronger, bolder, and more innovative.

A Flavorful Future Awaits

As the spice industry continues to thrive, it not only adds flavor to our plates but also shapes the culinary world with its cultural and economic significance. The journey ahead promises a blend of tradition, innovation, and global appreciation for the vibrant world of spices.

 

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5 Food Trends To Watch Out in India’s Casual Dining Space
5 Food Trends To Watch Out in India’s Casual Dining Space
 

The Indian subcontinent is home to a rich tapestry of domestic cuisines, offering unique culinary experiences in every corner of the country. Through the catalytic forces of social media, evolving consumer preferences, and innovative restaurateurs, these diverse delicacies are now accessible at neighborhood establishments, transforming the casual dining landscape. This democratization of cuisine has brought both regional specialties and international flavors closer to urban diners, creating an exciting fusion of tastes within India's cities.

As India's culinary landscape evolves, the casual dining sector stands at the cusp of a remarkable transformation. With projected growth reaching USD 37.93 billion by 2025, the industry is witnessing a profound shift in consumer preferences, driven by a perfect storm of technological innovation, health consciousness, and a renewed appreciation for cultural heritage. 

With new trends and restaurants emerging every day, let us look at the 5 food trends that are poised to reshape India’s casual dining experience in 2025:

The Renaissance of Regional Cuisines
While digitization has brought the world closer, allowing people to access international food trends and cuisines, India’s casual dining space is experiencing a homecoming. The industry is witnessing a potent resurgence of regional and micro-cuisines, where restaurants are offering a deep dive into India’s culinary heritage. In a way, it is a cultural renaissance that connects diners with authentic flavours and traditional cooking methods that are native to a specific region of the country, offering an unparalleled experience. 

Small, specialized establishments are leading this charge, creating intimate spaces where specific regional cuisines take centre stage. From the complex spice profiles of North-Eastern tribal cuisine to the subtle nuances of South Indian home-style cooking, these venues are becoming custodians of India's culinary diversity.

1.    Health-Conscious Evolution
Food habits of Indians have always been allegedly called out for being immensely unhealthy, but that is changing swiftly. Today, Indian diners prefer a more holistic approach to nutrition rather than mere indulgence, even when it comes to casual dining. Restaurants are ingeniously incorporating superfoods and plant-based proteins into their menus, creating dishes that bridge the gap between nutrition and gastronomy.

Particularly noteworthy is the surge in fermented foods, with items like kimchi and kombucha becoming mainstream offerings. This trend reflects a growing awareness of gut health among consumers and restaurants' adaptability in meeting these evolving preferences while maintaining flavour and appeal.

2.    Sustainability Takes Centre Stage
India has proactively adopted sustainability in a lot of industries, and the food industry isn’t far behind. Not only are diners understanding the importance of sustainable food practices but are also making conscious efforts to choose dining establishments that follow these practices. 

Restaurants are also actively shifting towards sustainability by forging direct relationships with local producers, creating resilient supply chains that support regional economies while reducing environmental impact. Creative menu design and innovative waste reduction strategies are becoming standard practice, as establishments recognize that environmental responsibility is no longer optional but essential for long-term success in the industry.

3.    The Weekend Brunch Revolution
The weekend brunch phenomenon has evolved from a meal category to a cultural movement, particularly in urban India. This trend represents a sophisticated blend of culinary exploration and social experience, with restaurants crafting elaborate brunch offerings that cater to diverse palates and preferences.

Live music, interactive cooking stations, and themed events have transformed brunches into immersive experiences that extend beyond traditional dining boundaries. This evolution reflects a broader shift in consumer behaviour, where dining out is increasingly viewed as an opportunity for connection and entertainment rather than just sustenance.

4.    Personalization: The New Frontier
As technology continues to reshape the dining landscape, personalization has emerged as a key differentiator in casual dining. Restaurants are leveraging advanced data analytics and customer insights to create highly customizable dining experiences. From build-your-own meal options to tech-enabled preference tracking, establishments are finding innovative ways to cater to individual tastes and dietary requirements.

This trend is particularly resonant with India's young demographic – with over half the population under 25 years old, there's a growing demand for dining experiences that feel uniquely personal and memorable.

5.    The Way Forward for Indian Casual Dining
As we progress through 2025, these trends signal a vibrant future for India's casual dining sector. Success in this evolving landscape will depend on restaurants' ability to balance authenticity with innovation, health consciousness with indulgence, and sustainability with scalability.

The casual dining space is no longer just about serving food – it's about creating experiences that resonate with an increasingly sophisticated and conscious consumer base. Establishments that can effectively navigate these trends while maintaining operational excellence will find themselves well-positioned to thrive in this dynamic market.
 

 

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What the Restaurant Industry Desperately Wants From Budget 2025
What the Restaurant Industry Desperately Wants From Budget 2025
 

The hospitality sector in India is a powerhouse for job creation and a key contributor to the nation’s economy. With the Union Budget 2025 around the corner, this pivotal industry is hopeful for policy changes that could propel it toward the ambitious goal of $3 trillion tourism GDP by 2047.

India’s restaurant sector, a critical segment of hospitality, has outlined several expectations, including Input Tax Credit (ITC) for GST, simplified labor laws, a streamlined approval process, tax incentives, infrastructure status for hotels and convention centers, and GST rationalization. Industry bodies like the NRAI and FHRAI have already appealed to the Finance Minister, seeking measures to support growth and sustainability. Here’s a look at what’s at stake and what experts are saying.

Driving Tourism and Job Creation
India’s growing population demands new job opportunities, and the hospitality sector is rising to the occasion, with restaurants mushrooming nationwide. However, this vibrant industry faces challenges like fluctuating food and beverage prices and high GST rates. The sector’s leaders urge the government to reconsider its policies to unlock its full potential.

Col. Manbeer Choudhary, CMD, Noormahal Group, highlights a crucial demand: “One of the key expectations from the government is the abolition of the 18 percent GST category for hotels with room rates exceeding Rs 7500, merging it with the 12 percent GST category to stimulate domestic and inbound tourism. Additionally, granting industry status to the hospitality sector could improve access to finance, regularize policies, and take a strategic approach to tourism development. Special allocations for infrastructure in tier-II and tier-III cities can boost regional tourism while creating local employment opportunities.”

"The hospitality and tourism industry is a vital pillar of India’s economy, supporting millions of jobs across cities and villages. However, the sector is facing challenges due to declining tourism as inflation and high taxes make travel less affordable. We hope this budget introduces measures to make travel more accessible and budget-friendly. Reducing GST rates for hotels, restaurants, and operators in the budget-friendly and hostel categories could help lower costs for travelers, encouraging more people to explore India’s rich cultural and natural diversity. Investments in better tourism infrastructure, improved connectivity, and tax incentives for businesses, along with easier access to loans for small operators, can further boost the sector. These steps would not only revive tourism but also strengthen the economy and create employment opportunities across the country," adds Keith Menon, Co- owner of Hermiting Hospitality.

Relief for Startups and Eco-Friendly Initiatives
“Increased budgetary support for food processing facilities might drive rural job creation and boost exports,” shares Simranjeet Singh, Director, CYK Hospitalities. Singh also emphasizes that tier-II and tier-III cities could benefit from policies promoting digital ecosystems and innovation in sectors like agri-tech, health-tech, and green-tech. Startups are also clamoring for continued tax exemptions and the removal of angel taxes to attract more funding.

GST Refunds to Boost Inbound Tourism
Zero GST or GST refunds for foreign tourists could elevate inbound tourism and global competitiveness. Additionally, eco-friendly incentives and investments in green tourism infrastructure can align the sector with the United Nations Sustainable Development Goals, appealing to conscious travelers. Technology and AI integration, alongside sustainability-focused policies, could transform the hospitality industry, making it more competitive and future-ready.

Path Towards Sustainability
Simplified taxation, including reduced GST rates for small eateries, is a major ask from the food and beverage sector. Subsidies for sustainable packaging and support for local sourcing can ease operational burdens while aligning with global sustainability trends.

“At 99 Pancakes, we hope the Union Budget 2025 addresses growth enablers for the F&B industry,” says Vikesh Shah, Founder of 99 Pancakes. “A reduction in GST on dining services and tax relief on sustainable packaging could be crucial. Scalability and market expansion will benefit from advanced kitchen technologies that drive operational efficiency.”

Reinstating Input Tax Credit (ITC)
The absence of ITC has been a long-standing issue for the restaurant industry. Sandeep Jain, Founder & MD, Desi Masala, stresses, “Reinstating ITC on GST would reduce operational costs and boost profitability. Tax incentives, easier credit access, and rationalizing licenses are also critical. Granting industry status to the food service sector will enable financial benefits like lower-interest loans, special schemes, and faster license approvals. These measures can stimulate entrepreneurship and drive sustained growth.”

Niketa Sharma, Managing Director, Keish Hospitality, adds, “Allowing input tax credit setoffs would significantly improve profitability. Additionally, investing in infrastructure and promoting lesser-known destinations will attract tourists, creating jobs and driving economic growth.”

Online Delivery and Cold Storage Support
With inflation affecting costs, the sector seeks budget provisions to enhance online ordering systems and curb monopolistic practices by platforms like Swiggy and Zomato.

“Supporting service charge mandates and government-backed insurance programs to cover potential losses will ensure financial stability,” says AkshayLuthria, Founder of Street Storyss. “Provisions for better online delivery options are urgently needed.”

In the agriculture and food processing sectors, investments in cold storage and transportation infrastructure are critical. Janardhan Swahar, MD & CEO of Y-Cook India Pvt. Ltd., explains, “Incentives for sustainable farming and technology adoption can enhance productivity and competitiveness in global markets, contributing to both the economy and food security.”

Nidhi Singh, Co-Founder of Samosa Singh, shares a similar sentiment: “Simplified taxation and sustainable business practices can boost startups like ours. Stimuli for local sourcing, reduced taxes on essentials, and support for cold-chain infrastructure will improve operational efficiency and product quality.”

Alco-Bev Industry’s Expectations
The alco-bev sector, a major revenue contributor for states, seeks regulatory consistency and streamlined policies.

“Effective Free Trade Agreements (FTAs) and standardized pricing across states are essential,” notes John Royerr, Founder of Ochre Spirits. “A stable regulatory framework and innovation incentives can position India as a global leader in the alco-bev space.”

Hopes for Interest Rate Reductions
The retail sector anticipates transformative policies like interest rate reductions to facilitate financing and drive growth.

Shekhar Swarup, Joint Managing Director, Globus Spirits Limited, highlights, “Tax relief for citizens could boost disposable income, enhancing purchasing power. Recognizing F&B retail as an essential service and offering subsidies on utilities and land costs would also provide a much-needed lift.”

A Vision for Industrial Growth
With the Union Budget 2025 poised to impact industries across the board, the hospitality and restaurant sectors eagerly await announcements that could pave the way for growth, sustainability, and innovation. Let’s hope the government delivers on these expectations to empower one of India’s most vital economic engines.

 

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How New Age Resto-Bars Are Revolutionizing the Nightlife Scene!
How New Age Resto-Bars Are Revolutionizing the Nightlife Scene!
 

The nightlife in India is undergoing a massive transformation, and New Age Resto-bars are at the heart of this exciting shift! These innovative venues blend top-tier cuisine, mixology, atmosphere, and entertainment into a one-of-a-kind experience that keeps customers coming back for more.

In 2024, the resto-bar scene is buzzing with bold trends—umami drinks, minimalist cocktails, fat-washed concoctions, and even spiked slushies. From live performances to high-tech setups and sustainable practices, this genre has it all. As the Indian restaurant industry gears up to hit $125 billion by 2029, the question is: how do these spots capture the pulse of the crowd?

What Makes These Resto-Bars So Irresistible?

Every successful resto-bar has its own unique flair, and that’s what sets it apart from the competition. Whether it’s the décor, food, beverages, or simply stellar service, the USP (Unique Selling Point) is the magnet drawing customers in.

Aman Chainani, Owner & MD of Pacific Hospitality, spills the secret behind his success: “People have understood where good food is. Every restaurant is focusing on food, service, and décor. Going the extra mile for customers is important. We serve food from all the Southern states in India and focus on all Southern cuisines. What makes us unique is our cocktail menu. We use southern spices in them and keep innovating.”

He adds, “Chefs and bar teams work together on the menu—whether it’s pairing food with beverages or exploring new ideas. Hyderabad still has a lot of room to develop its taste, but it’s catching up to Mumbai.”

The Evolution of Nightlife: More Than Just Dancing!

Nightlife isn’t just about hitting the dance floor anymore—cocktail bars are bringing something totally new to the table!

Pankaj Gupta, Owner of Flavour Pot Foods LLP, shares his thoughts: “Sirca is a cocktail bar, but the nightlife should be more than just dancing. Six years ago, nightlife was just about dancing. Now, the preparation of drinks at the cocktail bar is more intense than the kitchen menu. Chefs are involved from day one, and there’s a growing use of non-veg ingredients in drinks. Cocktail bars are definitely evolving!”

From regional concerts to stand-up comedy and live music, the concept of resto-bars has expanded beyond simple dining into multi-sensory entertainment hubs. Hemender Reddy, Owner of Café Melange and The Moonshine Project, adds, “We’re the first to start regional music concerts in Hyderabad. We have two types of events—one catering to the food and drink lovers, and the other for people ordering more drinks than food. We also bring in local indie bands and stand-up comedy, making us a bar with something for everyone!”

Customization: The Key to Winning Over Customers

In today’s resto-bar scene, customization is EVERYTHING. No two customers are alike, so being able to cater to unique preferences is crucial.

“We’re seeing a rise in Omakase bars, where mixologists surprise customers with custom-made drinks based on their first choice,” says Gupta. “It’s all about ‘the law of diminishing returns.’ As the excise policy keeps changing—like the 8% revision—cocktail bars need to adjust, sometimes incorporating seasonal ingredients, which can affect drink prices.”

The growing trend towards personalized experiences ensures customers feel valued and keeps them coming back for more tailored options.

Challenges in the Resto-Bar Revolution: Is the Industry Ready?

While the boom in resto-bars is exciting, it’s not without its challenges. The market is flooded with competition, and staying unique is becoming increasingly difficult as more players enter the scene.

Economic fluctuations and ever-changing regulations are additional hurdles for these establishments, with businesses needing to stay ahead of the curve to maintain their competitive edge.

As Gupta points out, “The market is expanding, and everyone wants to be unique. However, the future of resto-bars will depend on how well they adapt to consumer preferences and societal trends, which are bound to shift over time.”

The Future of Resto-Bars: Will the Party Continue?

As the restobar industry evolves, one thing is clear: it’s here to stay. With dynamic menus, an emphasis on unique experiences, and a focus on innovation, these spots are shaping the future of nightlife in India. But will they continue to thrive, or will changing tastes and new regulations throw a curveball?

The answer is up to the resto-bars that can keep innovating and connecting with the ever-changing desires of the modern-day consumer. The evolution of India’s nightlife scene is just getting started—hold onto your drink!

 

 

 

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We consider the unorganised industry as our competitor- Pescafresh
We consider the unorganised industry as our competitor- Pescafresh
 

What inspired you to come up with the idea of ‘shore to the door’?

During 2000, I was in the US, where I was studying and working simultaneously. The ease of getting sea food was very much there, it was extremely simple. In US, if you want good sea food you can go to supermarket, hypermarket, and you can order online. The fresh fish is available everywhere there. But whenever I use to come to India for vacations I had to wake up at 6 o’clock in the morning, go to fish market and haggle with the fish lady who did not have varieties, no quality assurance.

I found that there is a big vacuum in the market and that is what inspired me to start this home delivery business. About the end of 2004, we started the business.

How many households you deliver to in Mumbai, Bengaluru and Hyderabad?

We do more than 2,000 transactions in a day, so we are catering to around one lakh houses presently in all these cities.

And what are the plans of tapping more consumers and more metros while increasing the presence in modern retail?

There are 185 Tier I, II and III towns which faces the same problem with fresh fish. So for the next five years, we are completely busy. We are going to increase our home delivery network while tying up with more retailers. We are also planning to tie-up with more retail partners to run their hyper markets and gourmet stores.

 

We have around 43 outlets in different formats and we will take the count to 200 outlets in two years and 300 outlets by 2018.

Who is your competitor? And what are your strategies to beat your competitor?

I don’t know of any competitor of our scale, but we consider the unorganised industry as our competitor. Many people have tried to venture into delivering sea food but they could not succeed. We have the early mover and this business is not just a fish business it has become the operation business. So people are not able to understand.

After returning from the US what was the major challenge you faced in retailing seafood in India?

There were three main challenges- consumer, infrastructure and shore side. Consumers initially use to not believe that a company can deliver fish. They used to believe in the fishing community which was supplying them for long. Initially, it was very tough to convince the consumers to try our product first. Then there was the challenge of lack of awareness of buying right product. Many consumers did not know the right variety of fish. Though we were supplying the right variety of fish, consumers used to not believe in us because they were buying the wrong ones for the last 30 years.

On the other side, infrastructure is a major challenge, as there is no cold chain and chilling mechanism to keep the fish fresh for delivery. The fish should be preserved in a temperature of minimum 00c and maximum 40c to stop all bacteriological activities. Then, we didn’t have the vans with refrigerators and chillers or public transport or people whom we could outsource the service. So, we created our own thermocol boxes to deliver fish on a bed of ice to ensure that the consumer staying 30 km away too can get fresh and cold fish.

And at the shore end, the fishermen didn’t know how to take care of fish. Always, India has been the traditional exporter of higher quality fish and the leftover is supplied to the domestic market so fishermen used to not bother of preserving fish properly. We convinced the fishermen to preserve the fish, to use ice, and to not save money on ice, and then we promised them that we sell those fish at good prices. So, it took us lot of education and hard work.

Why do you plan to go online? Also, are you planning to offer through online marketplaces or tying up with food portals?

We have our product line for e-tailers. We started with localbanya.com then we started with e-tailers. We are quite ready to deal with online marketplaces too. 

While we work with brick-and-mortar companies, we will have presence at virtual platforms too. Our vision is to make fresh sea food available to every household in the country that’s why we take multi-distribution channel like we have home delivery, hypermarket, supermarket, gourmet stores and e-tailing. Soon, we are launching our mobile app too. Either we will come to your house or we will serve where you want to shop.

We are quite clear that we will be as a brand on another portals plus, we will have our own eCommerce and mCommerce ordering platform. To avoid heavy discounting online, we will reset the price with e-tailers to always have certain promotions but not flat discounts.

What’s the source of funding? Are you looking for any investment or fund raising any time soon?

For the current fiscal, we will be investing around Rs 25 crore which will be from internal sourcing, part will be financing, as working capital requirement comes to dead and we will be looking at equity infusion also from private equity investors. We are already in discussion with fund managers.

What’s the revenue target for the current fiscal?

In the next 18 months, we are trying to cross the figure of Rs 100 crore of revenue. And over the next five years, we are planning to become Rs 500 crore to Rs 1000 crore company.  

According to you, how big the Indian sea food market is? And by what per cent it is growing?

The sea food industry in India is of Rs 80, 0000 crore, growing at 4-5 per cent CAGR. The industry is so big and we have not even scratched the surface. We have so much work to do for the next 10 years.

Do you also supply to restaurants and hotels. Please name some?

That is one vertical we are going to start now. In the last 10 years, the hotels and restaurants have changed a lot. They are opening up to quality and differential pricing. So now I think is the right time for us to approach them. May be in the next two quarters, we will be reaching to restaurants.

 

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