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. 

Delicacies Made In Punjab...

Made In Punjab is Zorawar Kalra's initiative to present the life and times, the grandeur of the Sikh Kingdom while exploring and reviving the rich culinary history of the princely state of Punjab.

The cuisine of the Punjab has not just imbibed in itself the influence of the various invasions, primarily Turkish and Iranian, but has also produced generations of Khansamahs who, over the centuries, have perfected the art for today’s North West Frontier cuisine.

The gastronomic delights at Made In Punjab comprise of dishes from the Princely State, developed after in-depth research of the region’s culinary past, focusing on the provinces surrounding the Five Rivers.

"Punjab" in Persian means 'Five Rivers' and thus the menu curated at Made In Punjab aims to bring the best of the rich agricultural regions surrounding the rivers Jhelum, Chenab, Ravi, Beas, and Sutlej.

The inspiration for the menu lies in tracing the cultural lineage of the region, showcasing the culinary strength of gourmet cities like Amritsar, Lahore, Peshawar and Baluchistan among other notable regions unified under the leadership of Maharaja Ranjit Singh, which were not just a melting pot of different cultures and traditions, but also are renowned for their distinguished gastronomic history.

My visit to MIP came about as a consequence of a tiring shopping spree in Mall of India and I'm glad it did the way it did. The outlet is located on the third floor and is quite a spacious one. MIP offers a wide variety in its Ala Carte and also features a buffet setting. Courteous, attentive service with a smile and delicious delicacies made the visit worthwhile.

The way their Menu has been designed is also quite unique. Have a look through their quirky nomenclature, and you're sure to smile all through while browsing the menu. The way they present their Poppadoms on a tree bark is also aesthetically pleasing.

Here's what all was savored on my visit to MIP...

Appetizers: 

Popeye Paaji Ki Favorite Chaat was the classically fried spinach leaves topped with tamarind, mint, and yogurt, as the name suggested.

Tokri Chaat was a mini potato basket platter, filled with green peas and topped with an assortment of dips.

LOL Tikki was a mutton preparation, while Legacy Tandoori Champ was about lamb ribs char-grilled to perfection and topped with a flavorful spice mix.

Masala Kukkad Bun and Bun Tikki were spin-offs on the quintessential Vada Pav.

Paneer Barrel Tikka reminded me of 38 Barracks, quite frankly. Well-prepared cottage cheese chunks with a sweet filling topped with micro-greens were what this dish was all about.

Broccoli Badam was about the most lavish veggie marinated in cream and topped with almonds.

Dahi Pataka was a flavorful spin-off on Dahi Ke Kebab.

Bhatti Ka Murg was about chicken marinated in Chef's choicest spices.

Burnt Lehsuni Tikka had a unique garlic flavor lent to it owing to the unique preparation method.

There's also the choicest selection of classic Punjabi beverages that have been modernized to suit the palate of the clientele. Their coasters also have been designed in line with the theme. A special mention goes to the milkshakes at MIP that have their aesthetics presented in a baby's feeding bottle.

Skipped the Main Course and went straight for the sweet conclusion as I was quite full. The desserts I had heard, were a must try at MIP and thus I didn't want to miss them on this visit. The visuals are enticing enough to inspire an appetite.

Desserts:

Date Rasmalai

Stuffed Gulab Jamun

Rabri Jalebi

 All the dishes had superb, authentic flavors, and I am sure that I'll be coming back to Made In Punjab in the near future. :)