AAHAR THE INTERNATIONAL FOOD & HOSPITALITY FAIR RNI No ...€¦ · 2012. They have a sound...

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512 - 13 - 14 - 15 16 March 2019

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34th

AAHAR THE INTERNATIONAL FOOD & HOSPITALITY FAIR 16 - 03 - 2019 08DAY

5

Female wine drinkers in India are on par with male drinkers

Kolkata tramcar reinvents itself to

offer a culinary ride

Food waste management in restaurant to

reduce your cost

RNI No. MAHENG/2013/60129 If undelivered please return to: Indian Hotel & Restaurant Association (AHAR) B-2, Wadala Shriram Industrial Estate, G. D. Ambekar Marg, near Wadala Telephone Exchange, Wadala, Mumbai - 400 031.

JULY - SEPT 2018 Vol. 6, Issue-1, Official Magazine of Indian Hotel & Restaurant Association web : www.ahar.in ` 20/-

JALARAM EXIM PVT. LTD.LAXMIDAS ENTERPRISES

ONE STOP FOR ALL YOUR HOTEL NEEDS

E- mail : [email protected]

Website : wwwjalaramtradeers.com

TEL.: 022 2611 7265

AT HOTEL ATLANTIC, 18/B, JUHU TARA ROAD, NEAR MANECKJI COOPER SCHOOL,

SANTACRUZ (W), MUMBAI - 400 049.

BHOLENATH SOCIETY, SUBHASH ROAD, SARASWAT BANK BASEMENT,

OPP. OLD MADRASHI RAM MANDIR, VILE PARLE (E), MUMBAI - 400 057.

: 022 66923264

: 022 66923265: 022 66993899

Pankaj Mehta : 098213 31734

Mnish Mehta : 098213 31734

Bhavesh Doshi : 098213 31734

JALARAM EXIM PVT. LTD.LAXMIDAS ENTERPRISES

ONE STOP FOR ALL YOUR HOTEL NEEDS

E- mail : [email protected]

Website : wwwjalaramtradeers.com

TEL.: 022 2611 7265

AT HOTEL ATLANTIC, 18/B, JUHU TARA ROAD, NEAR MANECKJI COOPER SCHOOL,

SANTACRUZ (W), MUMBAI - 400 049.

BHOLENATH SOCIETY, SUBHASH ROAD, SARASWAT BANK BASEMENT,

OPP. OLD MADRASHI RAM MANDIR, VILE PARLE (E), MUMBAI - 400 057.

: 022 66923264

: 022 66923265: 022 66993899

Pankaj Mehta : 098213 31734

Mnish Mehta : 098213 31734

Bhavesh Doshi : 098213 31734

LAXMIDAS ENTERPRISESHotel & Restaurant, Linen & Uniform Suppliers

JALARAM EXIM PVT. LTD.Authorised Distributor of Servewell for HORECA

Showrooms:• GalaNo32,Bluerose Industrial Estate,WesternExpressHighway,Near MetroMall,Borivali East,Mumbai– 400066.• Laxmidas Enterprises, atHotelAtlantic, 18B,Juhu TaraRoad, NearManeckji Cooper School, Juhu, Mumbai– 400049.• Bholanath Society,Subhash Road, Saraswat BankBasement, Opp.OldMadrashi RamMandir,VileParle(E),Mumbai- 400057

Email : [email protected] / [email protected] Website : www.jalaramexim.com

Yogesh Doshi098203 13051

BhaveshDoshi098204 51386

Pankaj Mehta098213 31734

Manish Mehta098202 39963

“One stop destination for all catering & Hotel needs”

Showrooms:• GalaNo32,Bluerose Industrial Estate,WesternExpressHighway,Near MetroMall,Borivali East,Mumbai– 400066.• Laxmidas Enterprises, atHotelAtlantic, 18B,Juhu TaraRoad, NearManeckji Cooper School, Juhu, Mumbai– 400049.• Bholanath Society,Subhash Road, Saraswat BankBasement, Opp.OldMadrashi RamMandir,VileParle(E),Mumbai- 400057

Email : [email protected] / [email protected] Website : www.jalaramexim.com

Yogesh Doshi098203 13051

BhaveshDoshi098204 51386

Pankaj Mehta098213 31734

Manish Mehta098202 39963

Visit us at Hall No. 11, Booth No. 15B

ASHA CONFECTIONERY 13-B-1 / 13-C, Sector ‘C’, Sanwer Road, Industrial area, Indore (MP) Call +91 98260 41041 / +91 77470 41041 / +91 8718041041 / +91 95750 6300

Email: [email protected] web. www.sr25.in

A S H A CO N F EC T I O N E RY - STA L L N o. 7 H - 0 4 The Asha Confectionery is a leading name in

manufacturing, trading, exporting and supplying Candies, Butler Toffees, Cakes. Printed Center Filled Biscuits. Moulding Chocolates & Jelly Confectioneries,

located at Indore (Madhya Pradesh). It is one of the brands of ASHA KUTIR UDYOG from 2012. They have a sound infrastructure with fully equipped with modern machinery & technology to manufacture superior grade products and sprawling in a vast area. With the support of an efficient team and coordination of the concerned department, they can easily complete the bulk assignment within a stipulated time. The rich expertise and skilled professionals work collaboratively to meet customer expectations in the shortest possible time.


1 AAHAR THE INTERNATIONAL FOOD & HOSPITALITY FAIR 12 - 03 - 2019 07DAY

1Baked Products to Lead India Food For Diabetics

Market through 2023: TechSci ResearchWhat is a Cloud Kitchen Restaurant?

A BIG THANK YOU FOR

VISITNG 34TH

EDITION OF AAHAR TEAM

FOREVER NEWS



5

S. Suchithra

Increasing population of diabetes patients, rising awareness about availability of food products compatible with diabetes and growing health consciousness to drive India food for diabetics market through 2023According to TechSci Research report, “India Food For Diabetics Market By Product Type, By Distribution Channel, Competition Forecast & Opportunities, 2013 – 2023”, India food for diabetics market is projected to grow at a CAGR of over 12% during 2018 - 2023. Demand for food for diabetics is expected to grow in the country, on account of rising population of diabetics due to unhealthy lifestyle coupled with growing awareness about availability and benefits of food products that can be consumed by diabetics. Additionally, rising trend of dual household income in middle-class population is resulting in increased disposable income that is aiding the demand for food for diabetics, which are otherwise considered premium due to their high prices. Advent of modern trade channels and e-commerce industry is creating new routes for manufacturers/importers to reach their customers. Supermarkets/hypermarkets provide an effective platform for companies to showcase their new product launches and increase their visibility, while online sales channel is enabling companies

to widen their distribution reach and serve their customers even in the farthest of r e g i o n s . G r o w i n g number of tech-savvy p e o p l e c o u p l e d with busy l i festyles , especially of urban population, is driving the purchase of food for diabetics through supermarkets/hypermarkets and online sales channel, though grocery stores are expected to account for the more than half of the market share.In 2017, category of baked products for diabetics dominated the market and accounted for one-third of the market. The segment is expected to lead the market in the coming years as well, owing to greater acceptance and easy accessibility of baked products, especially biscuits, which is a highly penetrated category with one of the highest frequencies of consumption. However, fastest growth rate is anticipated to be exhibited by beverages for diabetes patients, backed by introduction of different flavors and varieties in this category coupled with gradual expansion of its distribution channel and hence its customer base. Dabur India Ltd., PepsiCo India Holdings Private Limited, Britannia Industries Ltd., Gujarat Cooperative

Milk Marketing Federation Ltd. (GCMMF), and Mother Dairy Fruits and

Vegetables Pvt. Ltd. are some of the m a j o r p l a y e r s operating in India food for diabetics

market. “Number of people falling prey to lifestyle related diseases such as diabetes and cardiovascular problems in the country is increasing, owing to hectic and almost sedentary lifestyle, growing stress levels, etc. Awareness about availability of food for diabetics in India is still at a lower level in comparison to other countries with high diabetes population. In order to tap this, market players are taking initiatives to generate awareness and impart knowledge about the benefits of their products, which is expected to increase the penetration of food for diabetics in the country, thereby aiding the market growth. Also, manufacturers and retailers of food for diabetics are focusing on modern distribution channels and e-commerce industry to expand their customer reach.”, said Mr. Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm.

“India Food For Diabetics Market By Product Type, By Distribution Channel, Competition Forecast & Opportunities, 2013 – 2023” has evaluated the future growth potential of food for diabetics market in India and provides statistics and information on market structure, size, share and future growth. The report is intended to provide cutting-edge market intelligence and help decision makers take sound investment decision. Besides, the report also identifies and analyzes the emerging trends along with essential drivers, challenges and opportunities present in India food for diabetics market.About TechSci ResearchTechSci Research is a leading global market research firm publishing premium market research reports. Serving 700 global clients with more than 600 premium market research studies, TechSci Research is serving clients across 11 different industrial verticals. TechSci Research specializes in research based consulting assignments in high growth and emerging markets, leading technologies and niche applications. Our workforce of more than 100 fulltime Analysts and Consultants employing innovative research solutions and tracking global and country specific high growth markets helps TechSci clients to lead rather than follow market trends.-

Courtesy - TechSci Researchwww.forevernews.in

Agencies

To know about cloud kitchen one should familiar about two lesser –known terms of the restaurant industry, Delivery Kitchen and Ghost or Dark Kitchen.Delivery KitchenA delivery kitchen which does not exist as a restaurant of any sort not possess any physical space and no dine in or takeaway facility. It operates independently for a single brand .The orders are received and prepared under the same brand.. Its operation depend on third party intervention and orders placed on call or through a website.Ghost Kitchen or Dark KitchensIn Ghost Kitchen there is one central kitchen where the food is prepared and delivered to the subsidiary kitchen. These subsidiary kitchens are located in different areas. When getting an order that got delivered from the nearest virtual kitchen while the food was prepared in the central kitchen. Cloud KitchenCloud kitchen is more or like delivery kitchen. The only difference is that in a cloud kitchen, the number of restaurants operating is more than one. The owner for these restaurant may be same person or different people. For example, if a restaurateur who owns a delivery kitchen and delivers South Indian food decides that he should start delivering Italian food as well, but instead of adding Italian to the menu of his current brand, he starts operating a different brand that sells Italian from the same delivery kitchen, then he turns his delivery kitchen into a Cloud Kitchen.For instance, customers are most likely order pasta from a restaurant named La Italiana instead of Dosa Delight even if the same chef is preparing both. But the customers don’t need to know that!Now you are familiar with delivery, cloud, and ghost kitchen,In short, a coud kitchen is a delivery kitchen with two or more brand which may owned by single person or two or more people.

How to Run a Cloud Kitchen Restaurant1. Order Taking in a Cloud KitchenIn taking order a cloud kitchen must have a cloud POS system. The cloud kitchen itself has different brands hence it is very difficult to handle the orders. So through POS you can handle the orders efficiently and that will not only handle this task but also give you an analytic report regarding it. Even if you are taking orders through telephonic calls and for this you need a Call-Centre Panel that will route the orders to the right brand and outlet. Here also your POS system gives the details of order. If you are integrating all the brands through online ordering platforms such as Zomato and Swiggy who have their own websites and calling numbers, In such case it is tough to keep a track on orders but your end to end POS will help you with proper billing and delivery that too with respective brands. .2. Order Processing in a Cloud KitchenThe order placed in the cloud kitchen belong to different brands so you need different chefs catering to different brands or different kitchen areas designated to the team of different brands under the same chef. Your POS with a Kitchen Display System will be helpful as it will display orders directly in the kitchen on a screen and enable your staff to keep track of all the orders that have been prepared and need to be prepared. 3. Staffing a Cloud KitchenIn cloud kitchen you need mainly skilled kitchen staff and kitchen helpers .Sometime same chef may prepare the food of different brands or there may be different chefs designated for each brand. Customer knows you through food so it should be perfect . If you plan in house delivery system, then you need delivery boys. 4. Managing SuppliersIf you are a single owner of all the brands of the cloud kitchen before finalising a supplier, first make a list of all the ingredients required for all the

brands. Choose a single supplier for ordering all the ingredients so that it will easy for tracking your inventory, easy to coordinate. You will be able to hold a single person accountable and also easier to make changes in the order. Above all it is cheap and you can leverage your own terms. If you end up ordering small quantities from different suppliers it will cost you more and you will become a small customer in front of the supplier and you are bound to his terms.4. Managing InventoryMost complicated task of running a cloud kitchen is managing the inventory. Of course it is little tedious to manage the inventory for multiple brands under a single roof. But you can make easier by planning an effective way of storing. If multiple owners are involved in the different brands then give each brand its own column or shelf in one storage unit or together you can store the common ingredients of all brands together and store rest of the ingredient under their allotted shelf. If all brands of the cloud kitchen is owned by single person then you can store all the ingredients separately. 5. How to Market a Cloud Kitchen RestaurantCloud kitchen from its name itself we know that there is no physical outlet its marketing also very different from those of a normal restaurant. So cloud kitchen very strong marketing and branding requires.(i) Have an Online PresenceWebsite and social media pages are must. You have to update them regularly make them as an interactive through this medium the followers who are the actual customers can reach out to you. So listen them, talk and address any negative feedback too. Remember through these online presence only your customers can reach out to you .(ii) Third Party IntegrationsYou have to integrate with all the delivery platforms to enhance your

visibility in online. Now a days most of the people order through online. As these delivery platforms are getting more home delivery and they have their own delivery mechanism which are very affordable. Most people while ordering look for different cuisine in affordable price at their door step. They don’t bother from where their food coming from. (iii) Tie-ups with Complimentary RestaurantsTo increase your customer you can get into tie-ups with other restaurants who are not direct competitors. For example if you have dessert under one brand you can tie-up with restaurants that don’t have any dessert. You can introduce schemes like buy meal for two you will avail one dessert at free of cost. This type of schemes you can introduced in your cloud kitchen on different brand too.(iv) SMS and Email MarketingFor sending your regular customers about the new addition of brand in your cloud kitchen or schemes in your cloud kitchen or any offer on ordering particular food items etc. can be intimated with the help SMS and Email. So the customers also updated about the new addition and implementation. Ultimately SMS and Marketing become more effective. (v) Distributing Flyers and PamphletsAs cloud kitchen get most of the order through phone calls. You should distribute flyers and pamphlets to capture those who are not belonging to internet generation .In these you can add your website link too. Most of the families keep these pamphlets to order next time. Cloud kitchens are the next new thing in the growing restaurant industry. Through Cloud kitchen you can serve people different cuisine in affordable price because in this you don’t need to pay high rental and less investment.

Four Innovative Kitchen Tips 1. Soak pasta before cooking so that it’s done in 60 seconds.It may sound weird but it really works! Soak pasta in water in a leakproof container and leave it for several hours or overnight. After that, you can cook the pasta really quickly in boiling water or just add hot sauce to it.2. Cut a mango into even cubes in less than a minute.It’s the quickest and easiest way to peel a mango and cut it for a salad.3. Add baking soda to caramelize onions 2 times faster.Add 1/2 or 1 tbsp of baking soda to 2 lb of onions right after they turn slightly brown in a frying pan. Right before your eyes the onions will caramelize and won’t burn.4. Grate parmesan or any other kind of cheese at room temperature.



5

Origin of rotiForever News

A complete meal in India wouldn’t end if there is no roti (popular-ly known as flat bread). It has got Mesopotamia civilization. Arabs took Roti to South Asia on their trade routes. It is also well known in Trinidad and parts of caribbean. Roti literally resembles the word karoti which finds its mention in the medieval Ramcharitamanas in 1600 century AD of Tulsidas. More-over, the word roti is similar to a Sanskrit word, rotika mentioned in a medical text Bhavaprakasa, writ-ten by Bharata-mishra in the six-teenth-century. The Indian food, roti in its unusu-al kind which is made from wheat is described in Kannada literature between the tenth and eighteenth centuries. This reference has given rise to historical interest. An unu-sual method of roasting of these rotis is mentioned in this Kannada text. An extensive range of methods mentioned here include baking be-tween plates with glowing embers both below and above and produc-tion of mucchala-roti. The kivichu-roti was roasted on a thava which is termed as kavali in Kannada with a little ghee. Several thava-roast-

ed rotis could be consumed with sugar and edible camphor. Chuc-chu-roti can be prepared from palmyra (thale) flow-ers. Other mentions of the unusual rotis contain s av u d u - r o -ti baked un-der cover of a cup. Udu-ru-roti comes when a cup cover is put above with burning coals below. Types of Rotis in Modern Times Among the exotic roti in Indian food, mandage comes into the list. It is delicately baked product which is white-mandige or ushnavarta-mandige and if exposed to air be-comes vayuputta-mandige. In this modern time, mandage is made into large and fine paratha stuffed with finely ground sugar containing cardamom powder which is baked on a large upturned clay pot, and folded when hot and flexible into a rectangle that hardens as it cools.

Roti, Indian Food Roti as Indian food becomes a wonderful delicacy in

its bhojanandika-roti form. Wheat-based rotis in modern Indian cui-sines come under three categories. These include dry-roasted on thavas comprising common chapati, ru-mali, slightly flattened phefras of Rajasthan, the bhatia of the same state is a popular peasant food, and do-patris are soft, thin rotis. Pan-fried rotis are prepared using a little fat, or deep-fried Paratas in a kad-hai and rotis which are leavened and baked in ovens and tandoors or a stuffing of vegetables or chopped eggs may be placed on the parata

which is then folded over and light-ly fried.

Indian roti also in-cludes naan which is made of maida. This food is famous in the northern and west-ern region of India in-cluding states such as Hyderabad, Amritsar and Kashmir. In addi-tion to that, this naan can be coated with a tomato and garlic paste, or with a sweet mash of dates. Apart from naan roti, makki di roti and rumali roti

also add to the Indian dishes. Plain Roti as Daily Consumption Food ItemDespite the availability of roti in various forms, the plain roti is pre-ferred most for daily consumption due to its myriad health benefits. The wheat-based plain roti is en-riched with Vitamin E, Selenium and fibre which lowers the risk of cancer and heart disease. It also helps in reducing weight. The add-ed advantage is it can be prepared in a short span of time.Courtesy: indianetzone.com

Award function will be held at the lounge of

hall No. 7 at 11.30 a.m.

The ultimate destination of coffee connoisseur try our coffee at Stall No. H7F-07 B



5

ORIGIN OF SAMBAR Paneer and its originForever News

Sambar originated in the kitchen of ShahajiBhonsle (1684 to 1711 CE), son of Ekoji, founder of the Mara-tha rule of Thanjavur and Chhatra-patiShivaji’s step-brother. Shahaji’s greatest contribution was to archi-tecture and literature, especially in Telugu, but he enjoyed dabbling in cooking too. On one occasion, he wanted to eat “amtidaal” (Maha-rashtrian daal), which has kokum as one of its main ingredients. Ko-kum is a plant belonging to the mangosteen family from the west-ern ghats coastline. Its outer cover is dried and powdered and used as a slightly sour spice in Maharash-trian cooking.But kokum was out of supply at that time. We don’t know

whether it was the cooks or Shahaji himself who experimented by sub-

stituting it with tamarind, but the combination •of lentils, vegetables,

spices and tamarind was a great success and was first served when Shahaji’s cousin Sambha or Samb-haji (1657-1689), son of Chhatrapa-tiShivaji, visited Thanjavur. It was named “Sambhacheahar” (Samb-ha’s food) or “sambhar” and be-came a royal dish at the Thanja-vur palace. Thus it was invented in Thanjavur, not in Maharashtra. This story was narrated to me by Pan-ditBhim Rao, the late Marathi pan-dit of the Sarasvati Mahal Library, who referred to a manuscript writ-ten in “Modi script” in which this was recorded. –Nanditha Krishna I Chennai SOURCE:LIBRARY — THANJAVUR UNIVERSITY.

Forever News

Paneer is a vital ingredient in most Indian dishes, Palak Pa-neer being the most famous of them all, especially in the ump-teen vegetarian households that speckle the country. However, few people know that paneer, legend has it, was actually an accidental invention. As the the-ory goes, the Mongols were out on a long trip, riding horses that were carrying milk in Mushkis (bags made of raw hide). How-ever, the heat of deserts and the rennet in the leather turned the milk into paneer. They tasted the resultant prod-uct (kudos to their spirit of ad-venture) and found it to be rath-er delicious. It was brought to India in subsequent years by the

Mughals and was mixed with v a r i o u s I n d i -a n

s p i c -es and v e g e t a b l e s , which eventually

became a staple as we can all, at-

test to to-day. Of

course, that’s not

all! According to Arthur Berriedale

Keith, a kind of cheese is “per-haps referred to” in the Rigveda. However, another source, Otto Schrader, believes that the Rig-veda only mentions “a skin of sour milk, not cheese in the proper sense”.Based on texts such as Charaka Samhita, BN Mathur wrote that the ear-liest evidence of a heat-acid co-agulated milk product in India can be traced to 75-300 CE, in the Kushan-Satavahana era. Ac-cording to them, paneer is in-digenous to the north-western part of South Asia, and was in-troduced in India by Afghan and Iranian travelers. Paneer may also have a Portuguese influ-ence, with a technique known as “breaking milk”.Courtesy Homegrown

According to a report released at “India Ice Cream Market By Type, By Organized

Vs Unorganized Sector, By Category,

Competition Forecast & Opportunities, 2011-2021”, the ice cream market in India is forecast to exhibit a CAGR of 17.03% during 2016-2021. Ice cream market in India grew at a moderate pace over the past few years, on account of increasing number of international ice cream brands entering the Indian market, improving cold storage facilities, coupled with changing consumer taste. Moreover, India is the largest producer of milk, as the country accounts for over 1/5th of global milk production, thereby offering ice cream market in the country with large volume of raw material for manufacturing of ice creams. GDP per capita of India is increased drastically and is expected to touch over 4000 cr in a short while. Which is positively impacting the ice cream market in India. Furthermore, growing inclination towards eating ice cream outside, growing number of flavours, coupled with rising purchasing power are further expected to drive India ice cream market during the forecast period. Camlin Fine Sciences poised to create new bench mark in the ice cream sector says Dinesh Sharma, General Manager.

Indian ice cream sector poised

for double dight growth

Food and Hospitality Oman, Muscat from October 14-16, 2019

India and Oman, maritime neighbors linked by geography, history and culture, enjoy close and friendly relations. During the state visit of Prime Minister Shri Narendra Modi to Oman in 2018, he met with the Sultan of Oman and various agreements were signed for cooperation in versatile areas. India Trade Promotion Organisation (ITPO), a miniratna Govt of India enterprise and India’s premier trade promotion body

under Dept of Commerce.Taking this further, ITPO intends to again participate in the 14th edition of the prestigious show Food and Hospitality Oman, Muscat (Oct. 14-16, 2019), to showcase

Indian goods and prowess to prospective customers. Food and Hospitality Oman (FHO) is Oman’s largest food and hospitality show that provides a business and networking platform for companies in the sector. The last of Food & Hospitality Oman in 2018 was inaugurated by the Minister of Tourism, Oman and had about 6,400 sq.mtr. gross exhibition area with about 400 brands from 20 countries,

which was visited by more than 5000 trade visitors. ITPO participated in its 13th edition in 2018 with some of the leading Indian companies.The product profile represented in the exhibition

includes Food & Beverage Products, Agricultural Products, Ingredients & Seasonings, Catering & kitchen equipments, , Food Processing Technologies, Hotel Décor & Style, Hotel & Hospitality Technologies, Hotel Equipment Supplies & Services, Interior Design & Services, Packaging Systems, etc.Detailed Fact-Sheet of the exhibition is attached for further information.

You are invited to participate in this year’s Food and Hospitality Oman, Muscat (Oct. 14-16, 2019). You may contact me at 8800199229 or [email protected] for any further information.

AAHAR THE INTERNATIONAL FOOD & HOSPITALITY FAIR RNI No ...€¦ · 2012. They have a sound...

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