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Saturday, 29 August 2015


Disruption Reshaping The Restaurant Industry

Indian Restaurant Congress 2015 - Conference - Awards & Exhibition

Lamp Lighting Ceremony ( Mr. Amit Burman, Mr. Riyaaz Amlani, Mr Gaurav Marya(back) , Mr Sunil Kapur) L -R

New Delhi, 26th Aug, 2015 Disruption is the current wave, effecting growth of Indian Restaurant industry in 2015. With many new food players entering the Unicorn club, “5th Annual Indian Restaurant Congress”, themed ‘Disruption’ discussed all related topics behind this wave. The conference was held on the 25th & 26th August 2015 at JW Mariott, New Delhi.

With over 500 + Restaurateurs in Presence and 100 + Restaurant industry Leaders and Chefs speaking at the congress, it was the biggest ever Restaurant show held in the country. Commenting on success of the event Mr. Gaurav Marya, Chairman, Franchise India, said, “Restaurant and Food service is the only industry, which has truly benefitted on the back of ecommerce onslaught in India. Three important elements for the industry to achieve are Scalability, consistency and Profitability in the disruptive brands and business models and keep our Indian substance –which is food and warm hospitality. It is necessary to distinguish between fads more enduring consumer mega trends”

 Indian Restaurant Congress 2015 was Chaired by Mr. Sunil Kapur, Chairman, K Group, Addressing the audiences at inaugural session, he said, Restaurant business is all about partnerships and relationships. The constant change with lots of innovation along with Recipe recreation, menu Tweaking, adaptation of trendy design and technology is a must for continuous growth in this business as eating out is a way life and not just an occasional treat.

The International Guest of Honor Mr. Enam Ali, Founder, Le Raj, The British Curry Awards & Spice Business Magazine from UK & Represents the interest of the Indian, Bangladesh, Pakistani and other Asian countries Restaurant leadership in UK was present on the occasion and he shared the issue of shortage of Indian curry chefs in UK, for which industry has made special request to UK government to bring flexibility in immigration laws, it will allow the industry to fulfill the demand, which is under threat of  talent shortage

Commenting on the same Sh. Rajiv Pratap Rudy, Honorable Minister, Ministry of Skill Development and Entrepreneurship commented, “Restrictions on the immigration work force in United Kingdom is having an overall effect on the economy there. Shortage of trained workforce is seen all across the U.K. and is a major constraint for economic development. There have been references' earlier for giving permits to the curry chefs. This, in particular, is one important area where the shortage may substantially affect the taste buds of the people in U.K.  India & U.K. have a traditional culinary connect, which shouldn’t be allowed to die out. Surely, if we get any requests from Indian restaurant owners our foreign office would be more than eager to approach the British Government”.

Bizruption (Business Disruption) within the Restaurant industry, was the highest talk point of the conference, which is targeting a growth of CAGR 17 per cent annually followed by Youngruption (Young consumer disruption), where 50 per cent of the people eat outside at least eight times a month and the Techruption, (as Digital disruption) is peeping hot! With food-tech players getting thumps up.

Addressing the audience with an overview of the restaurant and food industry, Mr. Riyaaz Amlani, President National Restaurant Association of India & MD, Impressario Hospitality added, "We're on the verge of our own renaissance. In terms of size-We're bigger than telecom and Bollywood industry only second to insurance and retail. The organized market is slated to be worth Rs. 167,000 Crores by 2018, which makes it all the more exciting to be a part of this industry right now. There are challenges acting as hurdles for aspiring restaurateurs, the biggest being government and regulatory issues. Many rules and regulations related to licensing, permissible drinking age, use of open spaces etc. are archaic and don't make sense today and need to be addressed immediately."

Speakers ( Mr. Amit Burman, Mr. Riyaaz Amlani, Mr Sunil Kapur ) L-R

 Mr. Amit Burman, MD, Lite Bite Foods Said, “Technology has helped in scaling and growing of the restaurant business. We at Lite Bite Foods have almost 3-4 % of our sale coming from home delivery and new age orders.”

Mr. Priyank Sukhija, Owner, Lazeez Affaire Group said, “Restaurant industry is one such industry in India which is recession free and has brought the country on the world food map. Meanwhile we are continuously focusing on introducing new concepts and youth centric brand that can create entertainment along with food as eating out is no more a celebration in itself.

Mr. Akshay Bector, Chairman & Managing Director, Cremica Food Industries Ltd. Commented that if industry has to scale up, bringing standardization in food is very important and this means that Restaurants should work on customization of their product to be able to take it not just in the Indian geography but across the world.

Leading Investor’s and funding community presented at the show and talked on the real need for capital rising in the industry to which Mr. Pramod Arora said, “Evolution is the key to survival but innovation is the road to success. Most service industries are moving ahead from mere survival tactics to innovative and sometimes disruptive approach. For the F&B and restaurant industry it's clear that's it's not only about an elegant dining experience but much more, it's about being a part of a performance and an experience to a happy meal."

Rahul Rai of Rabo Equity added, “Investment in the food business is the part of larger theme. There has been almost 5mn dollar invested in 5 years in food business Alone. And in India about 30 companies have got investment in last 5-6 years.”

Including Mr. Hemendra Mathur, Managing Director, SEAF India Investment Advisors, Mr. Pramod Arora, Director, Everstone Capital Advisors & Managing Director- F&B Asia Ventures (India) Ltd., Mr. Rahul Rai, Partner & Senior Vice President- Investments, Rabo Equity Advisors Pvt. Ltd.,

Speakers - Mr. Priyank Sukhija, Mr. Zorawar Kalra , Mr. Mohit Khattar, Mr. Vikrant Batra, Mr. Alpha Maiaya and others
Other Prominent speakers, at the event included - Mr. Mohit Khattar, Managing Director & CEO, Nature’s Basket, Mr. Vikrant Batra, Owner, Café Delhi Heights & Café Terminus 1, Mr. Ashish Saxena, Executive Director & CEO, Tex Mex Cuisine India (Chili's- South & West India), Mr. Alpha Maiava, Franchise Sale & International Growth, Sumo International Inc. (Sumo Sushi & Bento), discussed food disruption.

FoodRuption (Food disruption) was discussed by top chefs led by Master Chef Sanjeev Kapoor, Celebrity Chef, Entrepreneur, Masterchef Judge, Chef  Vicky Ratnani, Culinary Director, Celebrity Chef and Author, Chef Manish Mehrotra, Celebrity Chef & Corporate Chef-Luxury Dining, Old World Hospitality Pvt. Ltd.

While celebrity Master Chef Sanjeev Kapoor, Entrepreneur & Masterchef Judge lamented “Restaurant business has been consistent in my view though the return ratio is not very attractive because the money, the everyday effort that you put in this business doesn’t bring you a fruitful result always. However, I believe, ‘Efficiency’ in the business is the need of the hour”.  

Chef Vicky ratnani, Chef J.P. SIngh, Chef Sanjeev Kapoor, Chef Manish Mehrotra
While Chef J P Singh, Executive Chef, ITC Maurya-Bukhara shared that Bukhara maintains its menu over the last 25 years and that is its USP, Chef Manish Mehrotra from Old world Hospitality and heads the Award winning Restaurant Indian Accent said, “Authenticity is a very subjective word and when you prepare food, similar dishes can be prepared in many ways, and it becomes really difficult to describe what authenticity of food is. At my restaurants, I never compromise on taste of the food. So, according to me, taste is the most important thing and after that you can do anything with the dish.” Chef Saby was of the opinion that Slow cooking needs to be re-looked at Restaurants once again as Indians would always continue to appreciate fine food.

Technology disruption was discussed by top Young restaurant entrepreneurs & leading technocrats including Mr. Alok Jain, Founder, Yumist, Mr. Mohit Sharma, Founder & CEO, Romio Technologies, Mr. Vivek Kapoor, Co-Founder, Dineout, Mr. Arpit Agarwal, Co-Founder-OneLoyalCard & Director-Globe Capital Market Ltd., Mr. Mohit Kumar, CEO & Co- Founder, Roadrunnr, Mr. Manish Agarwal, Chief Executive Officer, Gati Kausar, Mr. Kapil Malhotra, Founder & MD, Total Solutions Group of Companies, Mr. Vaibav Kumaravel, Partner, The Chinese Story, and many more

Speaking on the subject WESTERN BRANDS UNFOLDING SUCCESS IN INDIA ,  Mr. Ashish Saxena, Executive Director & CEO,Tex Mex Cuisine India (Chili's- South & West India) “There is big opportunity for casual dining and fast casual chains in India with brands like TGIF, Chili’s, Wendy’s amongst others heating up the restaurant industry. Though the opportunity is very huge at this point of time, but we as a brand have grown slowly in last few years”.

About Franchise India Media

Indian Restaurant Congress 2015 was organized by Franchise India. The Conference, Exhibition, & Awards, was successful in creating a good platform for Restaurant Entrepreneurs, Food technology Startups, Professionals, Investors, and CXOs of leading organisations, and network in cohesive business environment. Leading industry bodies including NRAI, TIE, and HOTREMAI supported the show.

Franchise India Media is amongst one of the largest Business Publishers & Event organizers in India with four leading business magazines - The Franchising World, Retailer, Entrepreneur and Estate World. In addition, the Digital arm of our media business is emerging as one the strongest online consumer business media with world’s highest visited franchise portal In addition to this we have 7 leading industry portals across consumer segment. Franchise India events is the Business events arm of the group which organizes over 150 events every year across 78 cities in India and overseas. These events range from small CXO & entrepreneur round tables to industry conventions and large trade shows engaging close to 3,00,000 CXOs and entrepreneur exchanging Business Ideas, trade opportunities and Knowledge capital. 

Awards Ceremony , Delegate Pass (moi)

Coverage By : Vickrham (vicky) TWCI - The Writers Collective of India
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Thursday, 27 August 2015



Indian cuisine displays the genius of our culture and our people. The culinary and cultural heritage of India illustrates the harmonious blending of diverse influences over the centuries. Delhi, the imperial capital for many dynasties, has drawn talent in diverse fields to seek their fortune here. The result was the city became a unique merger of multi cultures and cuisines. Its cuisine incorporated the best of Hindu-Rajput, Baniya and Kayasthas well as the Afghani, Persian and Mughal influences.

Delhi has a vibrant tradition of snacks and street foods, both vegetarian and non-vegetarian and it truly is the gastronomical capital of India. The best place to have some amazing street food is Old Delhi, the famous paranthewali gali and the lanes of Dilli 6. Each lane in Purani Dilli has its own range of cuisines.

The Radisson Blu, Paschim Vihar tried to create and bring in a similar environment of food and culture at their all day dining restaurant, Level 2. 

On offer are the famous street delicacies of Dilli 6 - Makhana chaat, Dahi Bhalla , Gol Gappas,  Moong Vadas, Lassis, Chai, Aloo ki Tikki, Papdi matar, Parathas, Tawa Chicken with paranthas, Moong Daal Ka Halwa etc.

The ambience is nice with live counters serving the dishes. Cutting chai counter, is made on the Pushcart (Thela)….Charpoys lay on the floor, olden glass jars filled with Milk Rusks, Biscuits and Mathhis. The Big Tawas were being used for making tikkis and paranthas. The Big Copper dish at the Matar Kulcha counter reminded of the roadside Kulche chhole wala. 

The Sweet lassi was very thick and tasty. I loved the Makhana chaat as, I had never tried it before. The texture of makhana was very soft with a little bite. The Tikki (aloo) was served with tangy chutneys which was again too good. The Paranthas (stuffed) were not very well made as per me. The stuffing was too less and lacked seasoning. The matar mathri was very nice as the boiled matar mix was made very nicely using a bunch of spices and masalas. I could taste the awesome Chai (tea) as the counter got closed down (lunch timings over), as we reached a bit late, thanks to Delhi traffic.

Only non veg dish I could find was the Tawa chicken, which was just ok. My recommendation to them is to increase the number of Nin veg dishes too, as Dilli 6 especially the Jama Masjid area is world famous for its mughlai delicacies. The non veg cuisine also forms an integral part of the Dilli 6 culture.
Overall, a very well curated concept. Next time, we would expect more things to come and for that we will be waiting eagerly.

This Dilli 6 fare is part of the regular buffet at LEVEL 2 , running till 30th August.

Timings : 12:30 - 3 pm for Lunch 
                    7:30- 11 pm for Dinner 

Venue-  Level-2, Radisson Blu, New Delhi Paschim Vihar 

Price :  Lunch Buffet @ Rs. 999+ Taxes
              Dinner Buffet @ Rs. 1250+ Taxes

Review and Coverage : Vickrham (vicky) TWCI - The Writers Collective of India
Email :


Consumer food survey shows health consciousness on rise in India. Expecting better quality, content and value, consumers want fresher and more natural food products.
Puratos Taste Tomorrow 2015 is large-scale annual global research conducted by Puratos to determine consumer trends in baked good industry.

New Delhi, 25th August, 2015: Puratos-a leading global food ingredient company today launched its Taste Tomorrow 2015 Research results that captures consumer behavior in the food space and provides unique insights into emerging consumer trends in the baked goods industry. 

The release of the Puratos Taste Tomorrow 2015 Report at New Delhi today was a high profile industry event where representatives of the confectionary industry turned up to learn about the survey results and understand consumer preferences and discuss future trends. Over 100 leading manufacturers attended the Report launch. Four keynote speakers (Chef Manjit Singh Gill, ITC hotels. Sandeep Gugnani, Head of Supply Chain, Dunkin Donuts, Dev Lal – Bakers Circle, Chef Varun Inamdar- Chef, Chocolatier ) addressed the gathering and offered the invitees an opportunity to discuss food trends with senior level executives in the food industry. Following the event, participants were invited to attend workshops conducted by experts on product innovations and solutions. 

Taste Tomorrow 2015 is part of a series of events that take place in different parts of the world, each providing unique global and local insights into emerging trends in the baked goods sector that help manufacturers with actionable information to enable them to adapt their product innovation and development to current and future consumer needs. The results of this global consumer survey demonstrate consumers’ attitudes and perceptions towards bakery, pastry, patisserie and chocolate in various regions and cultures and point out key observations and future trends. The key takeaway of this 2015 survey is that consumer preference for baked goods is based upon 3 key criteria: freshness, health and taste.

The India survey brought out some strong positive signals for the industry with 62% consumers believing that food will be more diverse in India by the year 2025.  The results also indicate that consumers also believed that food will be more innovative and tastier, more convenient and ready-to-eat to mirror lifestyle changes in India by 2025.

The survey threw up strong indicators of consumer expectations for the future with up to 46% consumers in India expecting food to be healthier and of a better quality by 2025. The preferences are clearly veering towards fresh, healthy and organic with a growing number of consumers expecting food to be more natural, more sustainable and fresher by 2025. In a sharp indication of the growing consciousness of health and nutrition concerns, the survey indicates that 74% of consumers in India tend towards reading labels in detail. Along the same lines are indicators that some food materials are being now being considered ‘power’ ingredients because they offer the perfect balance of taste and health. 86% Indian consumers find whole-grains and whole-meal to be healthy and 75% feel it adds something to taste also.

The report also points to the growing craving among consumers for confectionery but with health, freshness and taste as essential parameters. The report indicates that 76% of consumers would appreciate a live bakery where they can see freshly baked items on the spot. Additionally, and perhaps not so surprisingly, 80% of consumers in India feel chocolate adds taste to patisserie products.

The survey concludes that consumers have become more empowered and articulate over the last few years. They want to have a say in the products they consume and have more means than ever before to do so, particularly with the growing trend of social media.

Speaking on the launch of the Taste Tomorrow 2015 report, Mr. Dhiren Kanwar, Country Head - India, Puratos said, “We are delighted to conduct this survey every year as it gives insight into emerging consumer trends in the baked goods industry. This research establishes that our consumer wants more diversity, innovation, better taste, freshness, healthier options and more convenience in food products. It offers a great peep into the psychology of our consumers and will be of great help to industry to strategize better for new product development and to win consumer confidence.”

Ms. Priscillia Ooi, Marketing Director, Asia Pacific, Puratos, said “We conduct this survey across 25 countries including India with a sample size of 11000 respondents from a mixed socio economic strata. We have had a great run so far, and some of our learning and understanding of consumer behaviour here makes for a stronger pitch for customers in emerging markets. We will continue to launch more comprehensive surveys to make Puratos’ Taste Tomorrow Reports the first choice for baked goods industry”.

About Puratos Food Ingredient Pvt. Ltd.:

Puratos is a leading global food ingredient company. Headquartered in Groot-Bijgaarden, Belgium, Puratos has a presence in over 68 countries via local subsidiaries. With a full range of innovative products and application expertise in the bakery, patisserie and chocolate sector, Puratos products and services are manufactured in more than 55 plants spread over 43countries, and sold in over 100 countries around the world. With a tagline ‘Reliable partners in innovation’, Puratos helps customers in delivering nutritious, delicious food leveraging new technologies and innovations in ingredients across countries of presence.

Coverage By : Vickrham (vicky) TWCI - The Writers Collective of India
email :