ICF Certifies Electrolux Tandoor Concept for Cooking Indian Cuisines

The Tandoor Concept by Electrolux was developed in the Innovation Center in Gurgaon by the Electrolux Chef Academy. Members of the Governing Body of Indian Culinary Forum (ICF) accredited the Tandoor Concept by Electrolux for its innovation and perfection on 28^th May 2013. Around 30-40 renowned chefs from the industry including members from the Indian Culinary Forum (ICF) – Chef Davinder Kumar, President, ICF, Vice President- F&B Production LE Meridien, New Delhi; Chef Saju Zacharia, Vice President, ICF, Senior General Manager-F & B DLF Recreational Foundation Ltd; Chef Vinod Bhatti, Treasurer, ICF, Executive Chef-American Embassy (ACSA), and; Chef Vivek Saggar, PR & Media Co - Ordinator, ICF, Director-Food Art F & B Consultancy, to name a few – attended the event.

Speaking on the occasion, Chef Davinder Kumar said, “This is a great option for professionals and organisations where kebabs/tikka and other Indian food, needs to be produced in bulk. The Tandoor Concept has successfully demonstrated application of technology to cook traditional Indian cuisine to perfection in less time and energy (and that too) efficiently.”

Ms. Kim Underhill, who is the Regional Head South East Asia and India, Electrolux Professional, also spoke a few words, “It gives me immense pleasure to see the Tandoor Concept successfully developed in the Innovation Center in Gurgaon, suitably supported by the Electrolux Chef Academy at Italian Headquarters. This concept was to take a global idea, localise and conceptualise it so that it applies to each individual market. It can be applied worldwide and has the potential to take Indian cuisine to greater heights.”

She further added, “The Tandoor concept is slowing evolving in other countries as well because Indian cuisine is very popular there as well. We already have a few restaurants who have accepted the concept. Most importantly, the Chef Academy is certifying the concept so that we are able to supply the concept officially through them because Chefs are the primary people we work with.

Speaking on the amount of work put in, Mr. Marco Guerretti, Head of Region 8 and 10, Electrolux Professional, said, “Since late 2010, tirelessly work has been put to perfect this concept. Detailed research has been performed to innovate and bring out the Indian flavours and textures. Electrolux chefs, kitchen consultants as well as customers have been engaged in detailed discussions and intense workshops to put it to test and we have a winning concept. We are priced for every kind of margin – ranging from 2.5 lakh and can go to 10 lakh as per the customisation required.”

While the conference was in full swing, the chefs at the academy cooked some traditional Indian cuisine – Paneer Tika, Kabab, Samosa, Kachori, Biryani Rice, to name a few – for the guest chefs and press. This changed the ambience of the entire conference.

In the recent past Electrolux Chef Academy successfully demonstrated biryani (in clay pot), chicken & paneer tikka, idli, samosa, and dhokla at Gulfood and AAHAR. At Gulfood 2013, held on 25-28 February, the Chefs exemplified four main food concepts relevant to the Middle East region. The Tandoor Concept (India) was used for making biryani rice, tikkas and idli then. What makes this product stand apart is how it maintains humidity without a steam generator.