Insights To F&B At #Restaurant2017...

The F&B space, primarily the restaurant sector in India is set to grow at a rapid pace as Tier-2 and Tier-3 regions are set to drive growth, according to Indian Restaurant Congress 2017. The size of total food market in India was seen at ₹3,09,110 crore ($48bn) in 2016, growing at a CAGR of 10% and touted to reach ₹4,98,130 crore ($77bn) by 2021. 

As for beverages, Indian filter coffee is also making a comeback with PAN India growth plans as Coffee Board of India plans a marketing and branding push to expand this niche market.  In India, the ratio of coffee to tea consumption is 1:16. And the same ratio widens to 1:60 if North India is taken into consideration. 

“Our vision is to create a pure Indian filter coffee. By next year, we will have modern, clean, cool and affordable Coffee Houses across India offering Indian filter coffee and snacks. Till now, India has been a tea country, my objective is to also make it a coffee country,” Mr. Srivatsa Krishna, CEO & Secretary, Coffee Board of India said. 

Mr. Zorawar Kalra, Founder and Managing Director, Massive Restaurants, and Conference Chairperson for the Indian Restaurant Congress 2017 said, “We are an important industry in India. Indian restaurant market is 40 times of Bollywood. Indian food industry is producing 2 per cent of Indian GDP and is second largest employer of human capital in India after agriculture. As the Indian middle class is now spending more and more, food sector will automatically receive larger share out of their spending”. 

He was also awarded the 'National Restaurateur of the Year' Award at this congregation which he attributed to the 1500-employee-strong Massive Restaurants which has Farzi Cafe, Made In Punjab, Pa Pa Ya, and Masala Library under its umbrella. 

This year restaurateurs, chefs and industry leaders including Celebrity Chef Ranveer Brar, Mr. Unnat Varma (MD, Pizza Hut - India Subcontinent), Chef Gautam Chaudhary (Michelin Recommended Chef at 38 Barracks), Mr. Ashish Kapur (Founder & Director, Moods Hospitality Pvt. Ltd.), Mr. Sameer Bhasin (CEO, Barbeque Nation), and Mr. Varun Tuli (Director, Yum Yum Cha) were attending the event. 

"Today's consumers who are drawn to an experiential dining experience are willing to pay more, too. Indian Restaurant Congress 2017 will share the building blocks of the food service in an innovative ecosystem. It is the platform where restaurants, chefs, brands would find future business models and ideas to address tomorrow's market demand", Ms. Ritu Marya, Director and Conference Convener, Franchise India said. 

North Indian is the highest preferred cuisine by Indians at 28% preference followed by Chinese at 19% and South Indian at 9%. Many Indian restaurants are now also looking to expand to global markets apart from the UK in the fine dining space. 

Restaurant India 2017 is the unanimous voice of the restaurant and food business in India. Restaurant India works in conjunction with all  stakeholders for creating a conducive environment for the growth of the modern food and restaurant industry in India. It encourages, develops, facilitates and supports restaurants to become modern and adopt best futuristic business practices that leave a positive impression in the customers mind. Restaurant India 2017 had a threefold aim of disseminating information through the congress, felicitating the achievers and best practices through awards and showcasing leading industry products through exhibition, and was held successfully over the past couple of days. 

Can We Kill The Bill?

Kill The Bill is one of the new entrants on the food scene in Connaught Place. Having been modeled as a lounge suited for a relaxed day out with friends, it comes from the same umbrella as Excuse Me Boss which is located right next door.

Located on the first floor Kill The Bill incorporates a spacious setting with a variety of seating arrangements available to patrons. It also incorporates a well-placed bar which boasts of offering the most economical pint of beer priced at a pocket-friendly ₹69. Ambient music playing in the backdrop adds to the vibe of the place.

I had visited Kill The Bill barely two weeks into its opening earlier this month and with their catchphrase 'Drink, Eat, and Party', KTB had me doing just that - having a great time.

Here's what would be some of the 'KTB Specials' that you ought to try when visiting Kill The Bill.

Beverages:

Green Apple Virgin Mojito

Summer Twist

Cold Coffee

Appetizers: 

Kurkura Paneer was literally crisp on the outside and soft on the inside.

Basil Paneer Tikka was grilled and marinated in mint, presented with onions and bell-peppers.

Chicken Tikka Tacos were one of the best appetizers, with the Taco being crisp and delicious.

Chatori is KTB's take on Mexican Nachos presented as a resemblance to Indian street food favorite Dahi Bhalla.

Chicken Makhani Pita was aesthetic in its presentation and had a mildly spiced filling.

Paneer Dimsums were steamed and presented in a steel tiffin.

Dahi Ke Kebab are a classic preparation and KTB got this right.

Gujiya Chicken were presented in a savory manner with a minced chicken filling.

Crispy Chicken Pot is undoubtedly, one of the most visually pleasing preparations at KTB, as well as on the palate.

Main Course: 

Mushroom Risotto at KTB is a delight to say the least, and comes at par with the one relished at Masabaa.

Chicken Tikka Pizza is also an out-of-the-box preparation at KTB as it is prepared in a manner different from elsewhere. This one is a must-have.

Paneer Lababdar and Dal Makhani were served with an assortment of breads.

Kerala Chicken Stew was served with Malabar Parantha and Appam.

Desserts: 

Kit Kat Kulfi is one of their popular desserts wherein the crunchy crumble balances the sweetness of the Pista Kulfi.

Tiramisu is their best dessert at hand. This one came drizzled with chocolate sauce that resembled a dancing girl.

Gulab Jamun is one of the classics done right.

On the whole, Kill The Bill comes across as an excellent option for relishing some delicious and unique delicacies over some good banter on a weekend or even otherwise. :)

Coastal Delicacies At Sanadige...

True-blue Coastal Cuisine in the heart of Delhi? Seems too good to be true?

Not anymore, because Sanadige is in the house. Sana-di-ge signifies a brass lamp in Tulu language, which is lit on all auspicious occasions. Sanadige is Goldfinch's brainchild which has come to Delhi straight from Bangalore, to present to us, the choicest delicacies of the coastal belt.

The restaurant is located in the commercial center at Chanakyapuri just blocks away from iconic brand names in the F&B space as Fujiya, which is a pioneer in Oriental cuisine.

Spread across three floors, a picturesque rooftop, and a basement area set aside for get-togethers, all accessible by means of a one-of-its-kind hydraulic lift, Sanadige glorifies expeditions of adventurers, and fresh catch of fisherfolk by means of wall murals and figurines.

Tables are laid out in the classic manner with even the table napkins shaped in the form of boats.

There are wood carvings at one end of the second floor where I was seated for my meal.

Seasoned Kokum Kadi is served as a welcome drink and crisp Appalams are served in a medieval wagon, accompanied by six dips - Tamarind, Mint, Coconut Chutney, Hot Garlic Sauce, Mint Mayonnaise, and Pickled Mix.

Meals are served on a fresh banana leaf, as is the custom in southern states. Each day's fresh catch is sourced directly from Mangalore.

The attendants also sport a suit that has a South Indian touch to it too. :)

Here's what would form for a delectable meal when visiting Sanadige...

Soup: 

Yummy Prawn Soup had flavorful prawn chunks with greens in a steaming broth.

Appetizers: 

Paneer Ghee Roast is one of the popular dishes at Sanadige and had the prominent taste of cottage cheese grilled in Ghee complemented by spices, served along with Neer Dosa.

Mutton Sukka was cooked in dry coconut spice mix.

Prawns Butter Pepper Garlic are easily the best appetizer on the menu at Sanadige. The prawns are well-done and the flavor lingers on the palate.

Anjal Rawa Fry had the same spices utilized in its making as Paneer Ghee Roast and was remarkable.

Beverages: 

Ping Pong had fresh pomegranate, raspberry, and cranberry in its making garnished with a pomegranate chunk.

Summery Melon had a watermelon slice as garnish and mint in its making.

Tender Coconut Water

Mango Berry as the name suggests, was a concoction of mango juice and strawberry.

Raspberry & Cream was a flavorful blend of berries and fresh cream.

Main Course:

Kori Kundapuri is one of Sanadige's signature chicken curries.

Malabar Fish Fry had a whole bony Pomfret at its core, mildly spiced.

Gola Kadi was about chickpeas, mustard seeds, and curry leaves cooked nicely.

Accompanying the curries were Malabar Paranthas and Sanadige's Basket.

Chicken Biryani was served in a tiffin, accompanied by Salan and Raita. The rice were aromatic and the chicken pieces, succulent.

Dessert: 

Elaneer Payasam had the most aesthetic presentation and came in a coconut itself, which concealed in it a sweet concoction of coconut cream, pulp, and an assortment of nuts.

On the whole, Sanadige is one of the handful of places that aim at presenting authentic coastal cuisine to its patrons in Delhi. :)