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. 

Feast As You Fast At The Barracks!

Just last month, I had been to 38 Barracks, Connaught Place. This time however, my visit came about as a consequence of their Modern Day Navratri Blogger's Luncheon.

If you haven't read about my great experience here in the past, please do so after you read about this one.

With the motivation to cook something up their sleeve that represents out-of-the-box, Ankur and Chef Gautam Chaudhary have come up with another twist to their progressive cuisine by presenting an exclusive range of cyclic Menu(s) catering to the believed-to-be auspicious time of Navratri.

I believe it to be a concept of 'Feast As You Fast' having savored dishes from one of the three Navratri Menu(s) proposed.

Catch is, they've modernized the concept of a Navratri's fasting meal by not proposing a Thali with minuscule portions of each dish/food item but by preparing and presenting each dish that is a burst of flavors on your palate altogether.

Coming across as a full-fledged four-course meal priced at ₹799++ pp, it is a bang for the buck. If all the courses do not form for your cup of tea, you could also go for the course of your choice or even particular dishes of your liking.

Arrived to the pleasant sight of a full-house and the pleasant sound of a talented artist performing classic melodies and newer tunes.

Begun the meal with their Welcome Drink which was a Virgin Pina Colada, imparting much needed chill in the sweltering heat. It had a pineapple slice topping on its side.

Among the Appetizers, savored Sabudana Aur Prunes Ki Tikki, prunes lending it a sweet touch and otherwise also, the Tikki was melt-in-mouth, and Kurkuri Kamal Kakdi, i.e. fried lotus stem crisps served on a fried Sabudana Poppadom platter.

Also, the Sabudana Aloo Crispies were true to their name and taste - crisp on the outside but soft on the inside.

Missed out on Sweet Potato Crisps, but in place of it, had the Harissa Upma with Cottage Cheese Steaks char-grilled to perfection.

For the Main Course,  the Cottage Cheese Parcels on a bed of Sago Risotto were an absolute delight and Singhaade Aur Aloo Ke Tikde with Chirojee Ki Dal were on point with their spice factor.

The Fresh Fruit Salad was presented with an array of Papaya, Pineapple, Green Apple and Watermelon slices.

Also tried their Watermelon and Orange-base mocktails, presented in a tall glass and bulb on a bed of fuming nitrogen respectively.

The Dessert came plated as Makhana Kheer with a surprise factor of Mango and Almond Crisps, relished to the end.

This experience at 38 Barracks was as good as the first one, and I hope that Ankur, Chef Gautam and Team 38 Barracks have many more Navratri(s) to look forward to, year after year, this being their successful first! :)

A Meal At The Barracks...

38 Barracks - emulating the life and lifestyle of an army man in the heart of the city at Connaught Place. Why 38? As it is at M-38 where you'd find this establishment that boasts of a different world altogether - a Colonel's house is what it showcases - with marked areas as Drawing Room, Locker Room, Balcony and such. 38 also because army men are good with their numbers and addresses. 38 lends a specificity to the theme that 38 Barracks is based on, a trivia that was told to us by Mr. Ankur Agarwal, whose brainchild 38 Barracks is.

Being invited to a Blogger's Table at 38 Barracks had its own charm when apart from great food, we had the best conversations with Ankur and Chef Gautam Chaudhary who is a Michelin recommended Chef and has aced the art of Progressive Cuisine, coming with a solid foundation that spans twenty years in the hospitality industry, having worked with Oberoi and Radisson.

Incidentally, the army man who inspires 38 Barracks met Ankur on a train journey to Shimla. Interesting how acquaintances with strangers (a decorated stranger in this case  - a Colonel) can sometimes provide the spark for a fire, a fire to showcase the best of a world that is taken for granted - the life of an Indian soldier.

It was then that Ankur took the onus on himself to establish 38 Barracks as a tribute coming from a civilian, for an army man. The feel of being in a cantonment area of sorts reflects from the time that you enter the premises. Military collectibles and memento adorn every nook and corner of the space. Take for instance, the clothes rack for coats, ties, hats etc. that is seen to your right when you enter the restaurant to the luggage that is kept in a corner towards the left.

From guns to medals to monochrome photographs of army men and their families to old phones, clocks, cameras, and books to a gun that hangs atop their bar and has a surprise element coming from a paper-smith, 38 Barracks aces it in the decor department right away. As for the ambiance, it was well-lit with music playing in the background.

Before we begun with the meal, Watermelon Amouse Bouche was served as a palate cleanser.

Tried their classic Narangi and Kala Khatta Buntas, and as is the case, the drink in the bottle with a marble served as a good beginning.

Also had their Sergeant and Military Camp mocktails mid way through the meal. While Sergeant was a good mix of Khus, Pineapple, Lime and Soda (with a topping of pineapple on the side), it was the presentation of Military Camp that was fantastic. And, its taste too, I must say. Orange, Peach, and Grenadine filled into a bulb served in wide-mouthed bowl of fuming Nitrogen.

For appetizers, we had:

Olive Chicken Satay - Savory chicken served on skewers glazed with sauce and grilled to perfection. Ordered a second serving.

Masala Bhutta Tartlets - Corn and Onion sliced in a tart, served with salad and dip, and topped with mint. One burst of flavor in the mouth.

Chicken Harissa Tikka - Soft, succulent Chicken Tikka that was delicious.

Beetroot Galouti - Chef Gautam's personal favorite, I loved how the dish was crisp on the outside and melt-in-the-mouth on the inside.

Apart from the above, also tried a few starters from their existent menu, namely:

Chicken Duet Tikka - Two types of Tikkas, thus Duet, glazed in a clay oven.

Clash Of Clans - In Ankur's words, this one depicts English and Indian armies at War, with Fish and Chips on one side of the platter and Ajwaini Mahi Tikka on the other. Accompanied by French Fries and Mint Chutney respectively.

Soldier's Mirchi Vada - Served with sweet and savory Date Chutney, this one scored with the mere size of the battered Chili.

Battalion Samosa Booster - Most vibrant, colorful presentation with Samosas filled with Keema on a bed of Keema Chaat and sprinkled with Sev, Anaar, accompanied by three dips, this one was delightful.

Gosht Ki Galauti and Ulte Tawe Ke Paranthe - Again melt-in-mouth Galouti.

Paneer Tikka Barrels - Barracks' Signature Paneer Tikka shaped in the form of cylindrical barrels with a generous stuffing of Khoya, Kaju, Kishmish and all things sweet. Topped with mint leaves, served with Buttermilk. Fantastic taste and presentation both.

Chicken Krawpao Pizza - Cheese and Chicken is a combo that can never go wrong. Add to it a full-size olive in the center of the dish.

Next up was Main Course comprising the following:

Rara Soya - Soya Chaap with a twist, served with home-like Dal, and topped with coriander and mint.

Murg Banjaara - Not just Murg, but the entire platter, consisting of Murg, Dal Makhni, Salad, Poppadoms and Mint Chutney with an array of Indian Breads.

Bekti Fish - Fillets layered with Zucchini and Mushroom, served along side Potato Mash and Mayo Dip.

Three-Tier Sandwich - As the name suggests, Three-Tier, with a filling of Chicken Salami and Egg, Lettuce and Onion, served alongside Fries, Salad and Dip.

A digestive mocktail was served post the Mains, in a model 'Liquir Tanker'. It had the flavors of lime and mint.

Brought a flavorful and filling meal to a close with Brownie Sundae with Ice-cream and their in-house shakes - Barracks Frappe and Chocolate Brownie, which had life-size chunks of Brownie and not mere flavor. Both of these were also thick and creamy in their consistency.

I loved my time at 38 Barracks. :)