RESEARCH PROJECT REPORT ON SPECIALITY RESTAURANT OF INDIA
INDEX Cover Page Index Guide Certificate Acknowledgement Objective Methodology Study Data Analyses Limitation Executive Summery Conclusion Bibliography
OBJECTIVE OF THE STUDY
The current research was aimed at determining the approach being adopted by the Role of specialty restaurants in Five Star Hotels The research focussed on the following major issues To study the Role of Specialty Restaurants in Five Star Hotels.
restaurants in Five Star Hotels.
RESEARCH METHODOLOGY The research was exploratory in nature and the open ended interview method was adapted. The survey to focused the on the quality of high and class processes, specialty method selection and customer knowledge strategy gauge status
restaurants. Managers of these organizations were interviewed to understand the practices adopted by them. Also customers were interviewed to understand the services and the target market. A sample size of 50 was taken for this purpose. These interviews explored the following issues: 1. What are the various service initiatives
undertaken by the firm? 2. What are the customer perceptions? 3. What is the target market of these restaurants?4.
The growth of the high class specialty restaurants in Delhi.
SPECIALITY RESTAURANTS IN FIVE STAR HOTELSMughlai, Chinese, Continental or food from the South they're all available. Recent years have witnessed a marked proliferation of eating places, along with bold introductions of different kinds of menus to cater to the sensitive palates and aesthetic sensibilities of a progressively demanding public. Whatever one feels like having, the choices are wide. Mughlai, Chinese,
Continental, food from the Northwest Frontier, South Indian food, delicacies from the coastal states of India, a variety of salads, fast-food creations, piping hot Punjabi food, bar-be-cued sizzlers, Turkish delights, the unusual flavors of cuisine perfected in beautiful Kashmir, Tibetan food, dishes from Japan-one just has to name it and it shall served, for, in matters of taste, India offers a virtually unlimited choice as did Aladdin's lamp.
Between them, the deluxe and five-star hotels, exclusive and popular restaurants, and the busy dhabas (the humble Indian forerunners of modern restaurants) provide fare that would tempt the most fastidious of Nawabs (noblemen) or gourmets living in times when the culinary arts had reached a peak and feasts had become a measure of class, style and social status. With rare exceptions, almost all top-bracket hotels offer specialized developed kinds of of cuisine through a clutch of restaurants designed to stimulate even the most taste buds.
Reaching out to the large section of people who prefer their food spicy, steaming hot, prepared from fresh ingredients instead of those from the cold storage, is a class of hotels which falls in between the restaurants
mentioned above and wayside eating joints (called dhabas in the north) in terms of dcor and prices. The taste and quality of their food rivals the best anywhere. Somehow, the good, wholesome food they offer and the earthy, matter-of-fact surroundings touch a deep chord inside one and awaken soft feelings of nostalgia for another time, another place. Lately, in keeping with public tastes, the emphasis has been on being different, on combining cuisine with innovative surroundings. But these dhabas, though original, true and authentic, are not the place for those who are squeamish about surroundings. Delhi, being the capital, offers most variety, though the larger influence of Punjabi food is obvious.. Delhi specializes in heavy curries and Tandoori items apart from the traditional makki ki rotis (flat bread prepared from corn) and sarson ka saag (prepared from fresh, green mustard leaves). Apart from this the Delhi crowd loves to eat and eating joints are the most frequented places of entertainment or family outings. As a result, eating out in Delhi is no problem; eating joints are spread through the nook and corner of the city. From five stars to the dhabas Delhi abounds in them. The Dhabas here are the most developed and frequent. Delhi and Mumbai are cities where eating out isn't mere social activity or necessity, but an obsession that
knows no barriers, They are cities of food lovers whose appetites and culinary curiosity have given rise to myriad specialty restaurants and local cuisine eateries that cater to every palate and budget.
Mumbai is a true potpourri of cultures and influences and, hence, one will find restaurants serving cuisine from all over the country that have integrated themselves into the local food stream so well that they too are considered local specialty restaurants. Mumbai, however, has quite a few restaurants and eateries that by virtue of their cuisine, location, history or ambience, make dining out in this city a truly unique experience. The gastronomic array that one encounters along the coast comprises fish, crabs, prawns and lobsters, coconut and pork. If one starts the journey at the famed Gateway of India in Mumbai, one is engulfed almost instantly by the Chinese, Portuguese, Goan, Parsee, Continental, Bengali, Gujarati, Kutchi, Mangalorean, Punjabi and Irani restaurants. Mumbai's restaurants reflect the character of the city in many ways: being a city which houses people from each and every state, the food is distinctive in the manner in which materials and ingredients are used. One can crown it with certain specialties associated only with the city-local pomfret
(red pomfret), Bombay duck, shell fish, Parsee dhansak and, of course, the inevitable pao bhajis, roadside sandwiches, bhel-puris all washed down by some scrumptious all-flavor ice cream dished out in one of the Parsee dairies.
Moving down further south to Goa and the music begins to play. Fish dominates the platter here, being cooked and eaten in every conceivable manner; one can have it fried, can curry it, pickle it, dry it or just roast it on coals one can get fish at street corners, makeshift stalls or in regular markets, and, if one so desires, one can hire a boat and go fishing. If fish isn't exactly one's strong point, one can try some of these: sorpotel takes pride of place at every Goan feast-diced pork cooked in red masala ground in toddy vinegar. Vindaloo (garlic liquor) is a specialty made of either diced pork or beef. A pungent gravy, it is usually eaten with rice. Then there is the choric, the Goan sausage. Made from pickled pork with a high concentration of spices, especially red chilies, vinegar and palm feni, it is stuffed in tripe (which is not eaten) before being smoked on a wood fire. Goa is literally dotted with eating places, of which these
seaside resorts outdo each other with a variety of restaurants. Continuing the drift southwards, one comes across the beautiful Kankan landscape of Mangalore. It is a small city with its built-in harbor dominated by sea gulls, which peck impudently at the prawns laid out to dry for hundreds of yards all over the beaches. Mangalorean curries, with a variety of fish, are extremely pungent and quite an experience.
Eating out in Chennai is a great experience and provides a glimpse of the unique lifestyle of the city. Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity. Yet it was only a decade or so ago that South Indian food was to become popular in hotels and restaurants. Until then, most hotels served North Indian or even Chinese and Continental cuisine but the mouthwatering rasam and the pungent chutneys were absent from the menu. Specialty restaurants in all price brackets serving South Indian food are springing up all over the country. There are endless varieties of dosas, plain, butter masala, Mysore masala, rava dosa, rava masala dosa, and some specials. The dosa is a fantastic dish originating from South India, which is made of a batter
of rice and pulse. It is crisp, thin, and roasted with some fresh butter. When it is stuffed with potatoes, it is called masala dosa. It is served with a spicy dish called sambhar. In most places in Chennai, the sambhar is a little too spicy, and in some places, it is simply plain with lesser proportion of masala or spices. Another item is the idli, which is steamed. Uttapam is another dish, which has many varieties.
Bengal is a gourmet's paradise. From the ubiquitous joints in paaras (neighborhoods) to swank five-stars, it is a multi-course voyage-an adventure in the realm of taste and authenticity. Bengali food is not easily available elsewhere in the country. Bengalis eat everything with their fingers. They believe that nothing is better than one's own sensitive fingers to pick out the bones of fish like Hilsa or Kol. A basic Bengali meal consists of rice, pulses, vegetables and fish. Whether there are five dishes or fifty, the most important part of eating Bengali food is eating each dish separately with a little bit of rice. The meal is very interesting as the bitter vegetables are eaten first. Then comes dal (lentil) accompanied by fritters of fish and vegetables. After this comes vegetable curry and it is followed by fish curry or macher jhol (a thin stew) and other fish preparations. Meat always follows fish and, after meat, chutney provides the refreshing touch of tartness to make the
tongue anticipate the sweet dish. At the end, paan (betel leaf) is served, which acts as a mouth freshener and aids digestion. Among the local fast food, one is the jhaalmudi and the other is puchkaa (golgoppas outside Bengal). Jhaalmudi consists of puffed rice (mudi) spiced with lemon and coriander and mixed with peanuts and chopped onions.