20 Best Makhana Benefits, Nutrition & Uses: The Ultimate Guide to Fox Nuts

South Indian cuisine is incomplete without rice. It is the foundation of most meals in this region. People in states like Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana eat rice daily. It is used in both simple and elaborate dishes, making it an essential part of South Indian food culture. Whether served plain with sambar or transformed into flavorful rice dishes, it remains a favorite across generations.

Rice is also an important part of traditions and festivals. Many South Indian households prepare special rice dishes for Pongal, Navratri, and temple offerings. Every dish has a unique taste, texture, and significance. South Indian cuisine offers a variety of rice-based dishes, each suited to different moods and occasions. Some are comforting, some are spicy, and others are perfect for festive feasts. Whether you want something light and cooling or rich and indulgent, there is a South Indian rice dish for every moment.

Know more: Idli: The Ultimate Healthy South Indian Breakfast

The Love Affair Between South India and Rice

Rice is the backbone of South Indian cuisine. Every meal in a South Indian household features rice in some form. Whether it is plain steamed rice with sambar or an elaborate biryani, rice holds cultural and culinary importance.

In many South Indian homes, traditional meals are served on banana leaves, with rice at the center. It is also a key part of religious offerings and temple feasts. Over the years, different regions of South India have developed unique rice dishes that cater to diverse tastes.

Check more: Dosa: The Perfect Crispy & Nutritious South Indian Breakfast!

We Serve Only South Indian But Tweak Our Serving Style As Per Market Demands, says Chef Chalapathi Rao

Iconic South Indian Rice Dishes & What Makes Them Special

1. Lemon Rice – The Zesty, Tangy Comfort Food

Lemon rice is a quick and easy dish that is perfect for lunchboxes and travel. It is made by mixing cooked rice with lemon juice, turmeric, mustard seeds, curry leaves, and green chilies. The tangy flavor makes it refreshing and light. It pairs well with papad or coconut chutney.

Also read: Sambar: A Nutritious South Indian Delight with a Rich History

2. Curd Rice – The Ultimate Soul-Soothing Dish

Curd rice is a cooling dish that is perfect for hot weather. It combines cooked rice with yogurt, tempered with mustard seeds, curry leaves, and green chilies. It helps with digestion and keeps the stomach light. In many South Indian homes, curd rice is the last course of a meal to aid digestion.

3. Tamarind Rice (Puliyodarai) – A Burst of Tangy and Spicy Goodness

Puliyodarai is a famous temple-style rice dish. It is made with tamarind paste, spices, and roasted peanuts. The tangy and spicy flavor makes it a favorite during festivals and special occasions. The dish is often packed for long journeys as it stays fresh for a long time.

Read now: Restaurant vs. Café:  What Truly Sets Them Apart?

4. Coconut Rice – Subtle, Fragrant, and Coconutty Delight

Coconut rice is a simple yet flavorful dish made with freshly grated coconut and tempered spices. It is commonly prepared in Tamil Nadu and Kerala. The natural sweetness of coconut gives it a delicate taste. It is usually served with spicy vegetable curry or pickle.

5. Tomato Rice – The Fiery, Tangy Twist to Everyday Rice

Tomato rice is a spicy and flavorful dish made with ripe tomatoes, garlic, and aromatic spices. It has a slightly tangy and rich taste. The dish is easy to prepare and is best enjoyed with yogurt or fried snacks like vadas.

6. Bisi Bele Bath – Karnataka’s One-Pot Meal Wonder

Bisi Bele Bath is a famous Karnataka dish that combines rice, lentils, and vegetables with a special spice mix. It has a rich and slightly spicy flavor. Served hot with ghee and fried papad, it is a complete meal by itself.

7. Sambar Rice – A Homely Mix of Rice and Spiced Lentils

Sambar rice is a staple dish in South Indian homes. It is a comforting combination of cooked rice and sambar (a lentil-based vegetable stew). The dish is packed with flavors from tamarind, spices, and vegetables. It is best served with pickle and papad.

8. Ghee Rice – Aromatic, Rich, and Indulgent

Ghee rice is a simple yet luxurious dish made with basmati or jeeraga samba rice, cooked with ghee and whole spices like cardamom, cloves, and cinnamon. It has a rich aroma and is often served with spicy curries.

9. Pongal – The South Indian Khichdi with a Peppery Punch

Pongal is a traditional rice dish made with rice and lentils, flavored with black pepper, cumin, and ghee. It is popular as a breakfast dish and is also a festive offering during the Pongal festival. There are two versions—sweet and savory.

10. Vegetable Biryani – The Fragrant, Masala-Infused Delight

South Indian vegetable biryani is different from its North Indian counterpart. It is made with short-grain jeeraga samba rice, coconut milk, and aromatic spices. It has a distinct flavor and is often served with raita and pickle.

Beyond the Plate

• Curd rice is known for its probiotic benefits, which aid digestion and improve gut health.
• Tamarind rice was traditionally made in temples to distribute as prasad.
• The unique taste of South Indian biryani comes from using jeeraga samba rice instead of basmati rice.
• Coconut rice is a popular dish in Tamil Nadu and Kerala, known for its mild flavor and the natural sweetness of fresh coconut.
• Pongal, a traditional South Indian dish, is often prepared during the harvest festival and symbolizes prosperity and abundance.

South Indian Rice & Its Global Fan Following

South Indian rice dishes are becoming increasingly popular worldwide. Restaurants in the U.S., UK, and Australia now serve favorites like lemon rice, curd rice, and biryani. Their unique flavors and simple preparation make them a hit among food lovers. Many health-conscious people prefer these dishes because they are light, nutritious, and easy to digest. Curd rice, for instance, aids digestion and cools the body, while lemon rice offers a refreshing tangy taste. South Indian-style biryani, made with Jeeraga Samba rice, is also gaining global recognition for its rich aroma. These dishes continue to attract food enthusiasts across the world.

The Rice & Spice Connection

Spices play a key role in making South Indian rice dishes flavorful. Some essential spices include:

• Mustard Seeds & Curry Leaves: Used for tempering in most rice dishes.
• Asafoetida (Hing): Adds depth and a unique aroma.
• Black Pepper & Cumin: Give a spicy and earthy taste.
• Ghee: Enhances the richness of dishes like Pongal and ghee rice.

Choosing the Right Rice

The type of rice used can change the taste and texture of a dish. Some common rice varieties include:

• Sona Masoori: Light and fluffy, used in everyday meals.
• Ponni Rice: Commonly used for idli, dosa, and plain rice.
• Jeeraga Samba: Used for biryani due to its small grain and aromatic quality.
• Matta Rice: A red rice variety popular in Kerala for its chewy texture and earthy flavor.

Summing Up!

South Indian rice dishes offer a mix of comfort, flavor, and tradition. Whether you prefer the tanginess of lemon rice, the richness of ghee rice, or the spice of tomato rice, there is something for everyone. Exploring these dishes will give you a taste of South India’s rich culinary heritage. So, the next time you crave a satisfying meal, try one of these delicious rice dishes.

Dosa is a crispy, golden delight that has stood the test of time, winning hearts across generations. This thin, crepe-like South Indian delicacy is not just a meal—it’s a flavorful experience! Whether enjoyed plain, ghee-roasted, or stuffed with spiced potatoes, dosa is a perfect balance of taste and nutrition. With its origins tracing back to over 1,500 years ago in Tamil Nadu, dosa has become a culinary icon across India. The dish is believed to have been first mentioned in ancient Tamil literature. Over time, it spread across the country, gaining immense popularity, especially in states like Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. Karnataka, particularly Bengaluru, is known for its buttery dosa while Kerala’s paper-thin dosa is a local favourite. Today, dosa has crossed borders, making its mark on global food menus.

Nutritionally, dosa is a powerhouse of health—rich in complex carbs, proteins, and essential minerals. The fermentation process enhances its digestibility and boosts gut health with probiotics. A single dosa provides a good dose of fiber, keeping you full and energized. It’s also a low-fat, gluten-free option, perfect for fitness lovers and diabetics (especially when made with millets or quinoa). To keep dosa batter fresh, store it in an airtight container and refrigerate for up to a week. Got leftover dosas? Transform them into wraps, dosa rolls, or crispy snacks! Light, crunchy, and irresistibly delicious—dosa is the ultimate comfort food!

Know more: Idli: The Ultimate Healthy South Indian Breakfast

Where is Dosa Famous?

Dosa is most famous in the southern states of India, particularly in Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. Each region has its unique take on dosa. For instance, Karnataka is known for the buttery Benne Dosa, while Tamil Nadu serves the crisp and paper-thin Plain Dosa. The variations, such as Masala Dosa, Rava Dosa, and Mysore Dosa, have now gained popularity across India and even internationally.

Also read: Sambar: A Nutritious South Indian Delight with a Rich History

Nutrition Facts of Dosa

Dosa is not just tasty but also packed with essential nutrients. Here’s a breakdown of its nutritional value per one plain dosa (approx. 100g):

• Calories: 160-200 kcal
• Protein: 4-5g
• Carbohydrates: 30-35g
• Fat: 2-4g
• Fiber: 1-2g
• Glycemic Index (GI): -68 (moderate, making it a better alternative to white bread and refined foods)

Also check: A Taste of ‘South India’

Health Benefits of Dosa

1. Rich in Protein & Fiber: Dosa is made from a fermented batter of rice and lentils (urad dal), making it an excellent source of plant-based protein and fiber. This helps in muscle growth, digestion, and overall gut health.

2. Suitable for All Age Groups & Health Conditions: Dosa is easily digestible and light on the stomach. It is suitable for children, adults, and even the elderly. Since it is made with fermented batter, it is gut-friendly and aids digestion. Even people with mild digestive disorders or acid reflux can consume dosa without discomfort.

3. Good for Diabetes Management: With a moderate glycemic index of around 68, dosa is a healthier option compared to refined flour-based foods. The fermentation process also helps improve the bioavailability of nutrients, making it a good option for people with diabetes when consumed in moderation.

4. Heart-Healthy & Low in Fat: Dosa contains minimal oil when prepared correctly, making it a heart-friendly breakfast option. The presence of lentils adds to its protein content while keeping cholesterol levels in check.

5. Gluten-Free Alternative: Since dosa is made without wheat, it is naturally gluten-free, making it a great option for those with gluten intolerance or celiac disease.

How to Store Dosa Batter & Reuse It

If you want to enjoy fresh dosa without making the batter every day, follow these storage tips:

1. Refrigeration: Store dosa batter in an airtight container in the refrigerator for up to 5-7 days.
2. Freezing: For long-term storage, freeze the batter in portions. When needed, thaw it in the refrigerator overnight and use it the next morning.
3. Reusing Leftover Dosa: If you have leftover cooked dosas, store them in an airtight container and reheat them on a tawa or in a microwave before serving.

Final Thoughts

Dosa is the perfect combination of taste and nutrition, making it an ideal breakfast choice. Whether you love the classic plain dosa or enjoy experimenting with varieties like Rava Dosa or Masala Dosa, this South Indian delicacy is a must-have in every kitchen. So, whip up some fresh dosa batter, cook a crispy dosa, and enjoy a healthy and delicious meal!

Indian cuisine is incomplete without bread. From soft rotis to crispy kulchas, every region has its specialty. Indian breads are not just delicious but also packed with nutrients. Some are light and healthy, while others are indulgent and perfect for festive feasts.

In this article, we will explore the different types of bread in India, their benefits, and the best ways to enjoy them. We will also look at popular brands offering high-quality wheat and flour to make these breads at home.

Read more: A Guide to Different Breads and Their Nutritional Value

1. Poori – The Golden, Crispy Delight

Poori is a traditional deep-fried Indian bread made from whole wheat flour, water, and a little oil. It is known for its light, airy texture and crisp golden-brown exterior. The secret to a perfect poori lies in kneading the dough firm but soft and rolling it evenly. Unlike other breads, poori puffs up due to the high frying heat.

Health Benefits and Concerns

• Rich in energy, making it a great choice for children and those who need a calorie boost.
• Whole wheat flour provides some fiber, but frying reduces its overall nutritional benefits.
• Not suitable for diabetics due to the high glycemic load.
• Excessive consumption can lead to weight gain due to high oil absorption.

Who Can Eat Poori?

• Good for: Children, those needing quick energy, or anyone looking for a festive treat.
• Avoid if: You have diabetes, high cholesterol, or digestive issues.
• Tip: Use less oil and pair it with fiber-rich foods like chana masala to balance the meal.

Also check: Traditional Food Items That You Must Try This Holi

2. Luchi – The Soft and Light Bengali Bread

Luchi is a Bengali-style deep-fried bread that looks like poori but is made from refined flour (maida) instead of whole wheat. This makes it softer, whiter, and more delicate in texture. Unlike poori, luchi is usually fried at a lower temperature, making it lighter and flakier. It is commonly eaten with aloo dum, cholar dal, or Bengali sweets.

Health Benefits and Concerns

• Easier to digest compared to poori due to its fine texture.
• Lower in fiber as it is made from refined flour.
• Not suitable for weight watchers due to high-fat content.
• May cause blood sugar spikes in diabetics.

Who Can Eat Luchi?

• Good for: People looking for a softer alternative to poori, occasional indulgence, and festive meals.
• Avoid if: You are diabetic, gluten-intolerant, or on a weight-loss diet.
• Tip: Pair luchi with protein-rich dishes like chana dal to balance the meal.

Check more: Sambar: A Nutritious South Indian Delight with a Rich History

3. Paratha – The Versatile Indian Bread

Paratha is a popular Indian bread made from whole wheat flour and cooked on a griddle with ghee or oil. It can be plain or stuffed with a variety of fillings like potatoes, paneer, spinach, radish, or even lentils. The layered, flaky texture makes it heavier than roti but more flavorful.

Health Benefits and Concerns

• Good source of complex carbohydrates, making it a long-lasting energy source.
• Whole wheat flour adds fiber and essential nutrients.
• Stuffed parathas with vegetables or paneer boost protein and vitamins.
• High in fats if cooked with excessive ghee or butter.

Who Can Eat Paratha?

• Good for: Growing children, active individuals, and those who need filling meals.
• Avoid if: You are on a low-fat diet or have cholesterol issues.
• Tip: Use less oil and serve with yogurt or pickle for a balanced meal.

4. Naan – The Rich, Soft Tandoori Bread

Naan is a soft, fluffy, and slightly chewy bread made with refined flour, yogurt, and yeast. It is traditionally cooked in a tandoor (clay oven), which gives it a charred flavor. Naan is often brushed with butter or ghee before serving. Variants like garlic naan, butter naan, and cheese naan add more flavor.

Health Benefits and Concerns

• Higher in protein compared to other Indian breads due to yogurt and milk.
• Refined flour makes it low in fiber, which can cause blood sugar spikes.
• Not suitable for gluten-intolerant people.
• Heavier to digest than whole wheat bread.

Who Can Eat Naan?

• Good for: Those who love soft, flavorful bread with gravies.
• Avoid if: You have diabetes, gluten sensitivity, or prefer whole grains.
• Tip: Opt for whole wheat naan for a healthier alternative.

5. Kulcha – A Soft and Stuffed Delight

Kulcha is similar to naan but made without yeast. It is often stuffed with spiced potatoes, paneer, or onions and cooked in a tandoor or on a griddle. The most famous version is Amritsari Kulcha, which is crispy outside and soft inside.

Health Benefits and Concerns

• Easier to digest than naan due to the absence of yeast.
• Stuffed kulchas provide extra nutrition, depending on the filling.
• Not ideal for weight loss due to refined flour.
• Can be heavy if cooked with too much butter.

Who Can Eat Kulcha?

• Good for: Those who love rich, stuffed bread with spicy curries.
• Avoid if: You have diabetes, gluten intolerance, or are on a diet.
• Tip: Try whole wheat kulcha with low-fat yogurt for a healthier option.

6. Appam – The Soft & Fluffy Kerala Pancake

Appam is a South Indian and Sri Lankan delicacy made from fermented rice batter and coconut milk. It is cooked in a special pan called an appachatti, which gives it a crispy edge and soft, fluffy center. Unlike other Indian breads, appam is gluten-free and naturally fermented, making it easy to digest.

Health Benefits and Concerns

• Rich in probiotics due to natural fermentation, which aids digestion.
• Low in fat, making it a good choice for a light meal.
• Gluten-free, making it suitable for people with gluten intolerance.
• Low protein content, so it should be paired with protein-rich foods like coconut chutney or egg curry.

Who Can Eat Appam?

• Good for: Those with gluten intolerance, digestion issues, or looking for a light, healthy meal.
• Avoid if: You need high-protein food or have trouble with fermented foods.
• Tip: Pair it with vegetable stew or lentil curry for a balanced meal.

7. Bhatura – The Puffy, Deep-Fried Indulgence

Bhatura is a thick, fluffy, deep-fried bread from North India. It is made from refined flour (maida), yogurt, and baking powder, giving it a soft and slightly tangy taste. Bhatura is most commonly paired with chole (spiced chickpeas), making the famous dish chole bhature.

Health Benefits and Concerns

• Rich in calories, making it an energy-boosting meal.
• Fermented dough aids digestion but can cause bloating in some people.
• High in oil absorption, making it unsuitable for people with heart issues.
• Not a good choice for diabetics due to its high glycemic index.

Who Can Eat Bhatura?

• Good for: Those who need high-calorie meals, occasional treats, and festive foods.
• Avoid if: You have diabetes or cholesterol issues or are trying to lose weight.
• Tip: Use whole wheat flour instead of maida for a healthier bhatura.

8. Puran Poli – The Sweet, Nutritious Flatbread

Puran Poli is a sweet stuffed flatbread from Maharashtra. It is made from whole wheat flour and stuffed with jaggery, chana dal (split Bengal gram), cardamom, and ghee. It is often eaten during festivals like Holi and Diwali.

Health Benefits and Concerns

• Rich in protein and fiber due to chana dal.
• Jaggery is a natural sweetener, making it healthier than sugar.
• Good source of iron, beneficial for people with anemia.
• High in calories, so portion control is important.

Who Can Eat Puran Poli?

• Good for: Those looking for a nutrient-rich sweet, growing children, and people with iron deficiency.
• Avoid if: You are diabetic or trying to reduce sugar intake.
• Tip: Use less ghee and pair with warm milk for better digestion.

9. Sheermal – The Fragrant, Royal Bread

Sheermal is a sweet, saffron-flavored flatbread from Mughlai cuisine. It is made with refined flour, milk, sugar, ghee, and saffron, giving it a rich, golden color and a soft texture. Sheermal is often eaten with kebabs, curries, or tea.

Health Benefits and Concerns

• Good source of energy due to its high carbohydrate content.
• Rich in milk proteins, making it better than plain bread.
• Not suitable for diabetics due to added sugar.
• Refined flour makes it low in fiber, which can cause blood sugar spikes.

Who Can Eat Sheermal?

• Good for: People looking for a sweet, rich bread with Mughlai dishes.
• Avoid if: You are diabetic or prefer whole grains.
• Tip: Try whole wheat sheermal with honey instead of sugar for a healthier version.

10. Bakarkhani – The Crunchy, Layered Delight

Bakarkhani is a thick, crunchy flatbread with multiple layers, often baked in a tandoor. It is made from refined flour, ghee, milk, and sugar, giving it a slightly sweet and crispy texture. It is popular in Kashmiri and Mughlai cuisine and is often paired with tea, korma, or kebabs.

Health Benefits and Concerns

• Good for energy due to high carbohydrate content.
• Rich in ghee and milk, making it flavorful but high in fat.
• Not ideal for weight loss due to refined flour and sugar.
• Can cause digestion issues if consumed in excess.

Who Can Eat Bakarkhani?

• Good for: Those who enjoy crispy, rich bread with tea or meat dishes.
• Avoid if: You have digestive issues, diabetes, or prefer low-fat foods.
• Tip: Try whole wheat Bakarkhani with less sugar for a healthier option.

11. Parotha – The Flaky and Flavorful Delight

Parotha, often confused with paratha, is a South Indian flatbread made from maida (refined flour) or whole wheat flour. It is known for its crispy, flaky layers achieved by folding and rolling the dough multiple times before cooking. Traditionally, it is cooked with a generous amount of ghee or oil, giving it a rich taste. Parotha is commonly paired with spicy curries like salna, kurma, or egg curry.

Health Benefits and Concerns

• High in energy, making it great for active individuals.
• Rich in fats, which helps keep you full for longer.
• Can be heavy on digestion due to the oil content.
• Not ideal for diabetics due to refined flour and high glycemic index.

Who Can Eat Parotha?

• Good for: Those needing a high-energy meal, people who love flaky breads.
• Avoid if: You have digestion issues or high cholesterol, or are trying to lose weight.
• Tip: Use whole wheat flour and less oil for a healthier version.

12. Laccha Paratha – The Layered North Indian Favorite

Laccha Paratha is a multi-layered, flaky bread made using whole wheat or refined flour. The dough is repeatedly folded and rolled, creating its distinct spiral layers. It is typically cooked with ghee or butter and served with rich curries like dal makhani, paneer butter masala, or kebabs.

Health Benefits and Concerns

• Good source of fiber when made with whole wheat.
• Tastes rich due to ghee but can be high in saturated fats.
• Better than maida-based breads due to complex carbohydrates.
• Not recommended for people with gluten sensitivity.

Who Can Eat Laccha Paratha?

• Good for: Those who enjoy flavorful, crispy bread with curries.
• Avoid if: You need a low-fat diet or have gluten intolerance.
• Tip: Use less butter and whole wheat flour for a balanced meal.

13. Roti/Chapati – The Everyday Indian Staple

Roti or Chapati is the simplest and healthiest Indian flatbread, made from whole wheat flour and water. It is a staple in Indian households, eaten daily with vegetables, lentils, or meat dishes. Unlike parathas, it is not fried or cooked with oil, making it a light and healthy choice.

Health Benefits and Concerns

• High in fiber, which helps with digestion.
• Low in calories, making it great for weight management.
• Packed with complex carbs, which provide long-lasting energy.
• May cause bloating in some people due to wheat gluten.

Who Can Eat Roti/Chapati?

• Good for: Everyone, including diabetics, weight-watchers, and kids.
• Avoid if: You have gluten intolerance or prefer grain-free diets.
• Tip: Pair with protein-rich dals or paneer to make a balanced meal.

14. Bhakri – The Stiff and Nutritious Farmer’s Bread

Bhakri is a thick, coarse, and slightly hard flatbread made from millet flours like jowar, bajra, or ragi. It is popular in Maharashtra, Gujarat, and Karnataka and is typically eaten with spicy chutneys, sabzi, or dal. Unlike soft rotis, bhakri has a dense texture and is cooked over an open flame.

Health Benefits and Concerns

• Rich in fiber and gluten-free, making it ideal for digestion.
• Good source of iron and calcium, beneficial for bone health.
• Helps control blood sugar levels, making it great for diabetics.
• Dry texture may not be liked by everyone.

Who Can Eat Bhakri?

• Good for: Diabetics, people with gluten intolerance, and those needing high-fiber food.
• Avoid if: You prefer softer breads or need low-carb options.
• Tip: Serve hot with ghee or curd to enhance taste and texture.

15. Tandoori Roti – The Smoky and Rustic Delight

Tandoori Roti is a thick, slightly chewy flatbread made from whole wheat or refined flour, cooked in a tandoor (clay oven). The high heat gives it a charred, smoky flavor. It is often served with tandoori chicken, dal makhani, or rich curries in North Indian cuisine.

Health Benefits and Concerns

• Lower in fat than fried breads like naan or paratha.
• It's a great source of fiber if made with whole wheat flour.
• Has a chewy texture, which some may not prefer.
• It may be made with maida in restaurants, which reduces its nutritional value.

Who Can Eat Tandoori Roti?

• Good for: People looking for a low-fat, fiber-rich option with curries.
• Avoid if: You have trouble chewing or dislike smoky flavors.
• Tip: Ask for whole-wheat tandoori roti at restaurants for a healthier option.

16. Baati – The Rajasthani Baked Delight

Baati is a traditional hard, round, and baked wheat bread from Rajasthan. It is usually served with dal (lentil curry) and lots of ghee. The dough is made with coarse wheat flour, semolina, ghee, salt, and baking soda. Baati is baked in a clay oven or over open flames, giving it a crisp outer layer and soft inside. Some variations include stuffed baati with spiced dal or paneer.

Health Benefits and Concerns

• Rich in fiber due to whole wheat flour.
• High in healthy fats when made with ghee.
• Good for digestion but can be heavy if eaten in excess.
• Best consumed fresh, as it becomes hard when cold.

Who Can Eat Baati?

• Good for: Those needing an energy-rich meal, travelers, and people with active lifestyles.
• Avoid if: You have difficulty chewing hard foods or are on a low-carb diet.
• Tip: Eat with ghee and dal for better digestion and flavor.

17. Litti – The Stuffed Bihari Specialty

Litti is a famous Bihari dish similar to baati but stuffed with sattu (roasted gram flour) and spices. The dough is made with whole wheat flour and ghee, and the litti is baked over charcoal or tandoor. It is eaten with chokha (mashed potato, tomato, or brinjal) and lots of ghee.

Health Benefits and Concerns

• High in protein and fiber, making it filling.
• Rich in iron from sattu, helping with energy levels.
• Easily digestible, but excessive ghee can add extra fat.
• It can be made healthier by reducing ghee and using whole wheat flour.

Who Can Eat Litti?

• Good for: People looking for a protein-rich vegetarian meal, travelers, and those with a high-energy diet.
• Avoid if: You have digestive issues or prefer soft foods.
• Tip: Pair with curd and fresh chutney for a refreshing taste.

18. Kachori – The Crispy, Spicy Snack

Kachori is a deep-fried, crispy snack filled with spiced dal, peas, potatoes, or onions. It is popular in Rajasthan, Uttar Pradesh, and Madhya Pradesh. The outer layer is made from refined flour (maida), making it extra crunchy. Kachoris are best enjoyed with tamarind chutney or spicy aloo sabzi.

Health Benefits and Concerns

• Very high in fat, making it less suitable for daily consumption.
• Provides instant energy, perfect for long work hours.
• Deep-fried, which may not be good for heart health.
• Best consumed in moderation to avoid digestive issues.

Who Can Eat Kachori?

• Good for: Those craving a tasty snack, occasional treat lovers.
• Avoid if: You are on a low-fat diet or have digestive problems.
• Tip: Opt for baked or air-fried kachoris for a healthier version.

19. Thalipeeth – The Nutritious Maharashtrian Flatbread

Thalipeeth is a thick, spicy, and multi-grain flatbread from Maharashtra. It is made using a mix of jowar, bajra, wheat, chana dal, and rice flour along with spices, onions, and herbs. It is pan-fried and eaten with curd or butter.

Health Benefits and Concerns

• High in fiber, great for digestion.
• Rich in protein, making it filling.
• Gluten-free, suitable for those with wheat allergies.
• Can be spicy, which may not be ideal for sensitive stomachs.

Who Can Eat Thalipeeth?

• Good for: Health-conscious individuals, people with gluten intolerance, and diabetics.
• Avoid if: You have a spice-sensitive stomach.
• Tip: Add grated vegetables like carrots or bottle gourd for extra nutrition.

20. Thepla – The Gujarati Travel Bread

Thepla is a soft, thin, and mildly spiced flatbread from Gujarat. It is made with whole wheat flour, methi (fenugreek leaves), curd, and spices. It stays soft for long hours, making it a great travel food. Thepla is usually eaten with pickle, curd, or tea.

Health Benefits and Concerns

• Rich in iron and fiber from methi leaves.
• Low in fat, making it healthier than deep-fried snacks.
• Good for digestion, thanks to methi.
• May turn dry if stored for too long.

Who Can Eat Thepla?

• Good for: Travelers, diabetics, and those looking for a light meal.
• Avoid if: You don’t like fenugreek’s slightly bitter taste.
• Tip: Add yogurt or grated vegetables for extra softness.

21. Taftan – The Persian-Influenced Sweet Bread

Taftan is a soft, slightly sweet, and saffron-flavored flatbread with Persian origins, popular in North India and Pakistan. It is made using maida (refined flour), milk, yogurt, and saffron, giving it a soft texture and mild sweetness. It is often paired with rich Mughlai curries.

Health Benefits and Concerns

• Soft and easy to digest, perfect for children and elders.
• Contains dairy, which provides extra calcium.
• High in refined flour, making it less nutritious than whole wheat breads.
• Best eaten fresh, as it becomes chewy when cold.

Who Can Eat Taftan?

• Good for: Those who love soft, mildly sweet bread.
• Avoid if: You are on a gluten-free or low-carb diet.
• Tip: Pair with rich gravies for an authentic experience.

The Love for Indian Breads Lives On!

Indian breads are an essential part of every meal, offering a variety of textures and flavors. From the soft and nutritious roti to the deep-fried indulgence of bhatura, each bread has its unique charm. Parathas are stuffed and flavorful, while naan and kulcha pair perfectly with rich curries. Regional favorites like thepla, thalipeeth, and litti bring unique tastes and health benefits.

With top brands providing ready-to-make dough and flours, preparing these breads at home has become easier. Many options include whole wheat, multigrain, and gluten-free varieties to suit different diets. Whether you enjoy crispy pooris, flaky laccha paratha, or sweet puran poli, Indian breads enhance every meal. Explore the rich diversity of Indian breads and try new varieties to add flavor to your kitchen. From breakfast to dinner, these breads offer taste, nutrition, and tradition in every bite!

HyperCITY Retail (India), one of the largest hypermarket chains in the country unveiled the ‘Hyper Food Island’ an exclusive section that hosts an assortment of niche international and national brands.

Announced at HyperCITY’s flagship store –Malad, the Food Island, brings together some of the finest brands under one roof across categories.

Aligning with the thought of offering ‘Something Fresh Everyday’ - the ‘Hyper Food Island’ aims to provide a range of carefully handpicked products to suit the needs of the contemporary customers, through HyperCITY’s large, modern and exciting format store.

“It has been our constant endeavour to enhance customer experience in our stores and we are pleased to introduce the ‘Hyper Food Island’ a niche assortment of brands. The island is specially curated to embark on the tantalizing culinary journey of our customers,” shares Ramesh Menon, Chief Executive Officer, HyperCITY Retail (India) Ltd.

Brands like Doyen, Smoor, Tea Culture of the World, Cool Story, Wingreen’s Farm, RRO- International Cheese, Emporio, Muralidhar Shrikhand, Punjab & Sind and Brownie Cottage are a part of the Hyper Food Island.

Through the activity, HyperCITY aims to encourage young innovators and women entrepreneurs to grow and focus on the strength of their businesses, while also allowing them to reach out to a larger set of audience.

“We are strong supporters of entrepreneurship, especially women as they are our most powerful customers. At HyperCITY, we have created platforms such as Hyper Budding Chef and Hyper Food Island to encourage food entrepreneurs and boost-up their business skills,” adds Menon.

Where does Dumpling Momo sits today in terms of growth?

Presently we have three outlets. Our first outlet is inside the Diamond plaza mall at Kolkata and then we came up with our second outlet within three months of opening our first outlet. After that we launch the third outlet at city centre mall near salt lake.

What is your product range?

We deal only with Momo as the dumpling base. We have 48 different varieties of Momos. For instance Steamed Momo, fried Momo, Pan fried Momo, Chocolate Momo, Veg Hara Bhara Momo(which are in pure veg form & green in colour without using any additives) and many more. We are also launching Tandori Momo which will be in a different format from the market .

Our specialaties are like veg HaraBhara momo (a green colour momo), Dimshom momo (an egg momo with a bit of chicken flavour in it and Dumpling Cottage cheese momo (momos in mix & white sauce base which is basically a fusion of tibetan & italian cuisine), Khow-Suey (hot burmese soupy noodles along with the tibetan soupy noodle "thukpa"). All these products makes us different from the current market.

Who are your target customers? What is the average footfall at your outlets?

Our target customers are mainly office goers, college goers, housewife everyone who like the finger foods. Footfall has been great at the current outlet. We receive a daily sale of approximately Rs 8000-9000.

Do you see any threat from your competitors?

Yes, we have competitions in the market especially Wow Momo. But we have a great variety than Wow. Even people are giving us reviews that they like our product and it is better than Wow Momo.

How do you do pricing?

It is same as you get in market, it range from Rs 50 -110.

What is your present revenue and target revenue?

Our present revenue is 3.5 Lakh and the target revenue will be 4.5 lakh in a month.

What are your expansion plans?

Currently, we are working at Kolkata only. But now we are focusing on other cities like Delhi and North Indian market.

What are the opportunities one can get from the franchise route?

Franchising gives us opportunities to expand in other cities for instance with the help of franchising, we are planning to expand in cities like Guwahati, Patna, Delhi, Jaipur, Hyderabad, Bangalore etc. And in return we can provide support, staff training, procuring raw materials, serving to guest, equipments, furnishing the outlets and marketing the outlets to the franchisor.

Known for creating modern Indian cuisine, Zorawar Kalra recently launched new menu at his multi award winning restaurant Made in Punjab.

A critically acclaimed, smart-casual concept under Zorawar Kalra’s Massive Restaurants umbrella, the new menu incorporates a fine balance between earthy-rustic and modern-chic.

Made in Punjab endeavours to offer a contemporary culinary experience, retaining the cuisine’s traditional essence, taking the legacy forward as #PunjabiNext.

“Representing over 5000 years of culinary heritage, Indian food is one of the oldest known cuisines in the World. Since its commercial proliferation and representation in India and more so, overseas, Indian food has come to be synonymous with Punjabi cuisine in its numerous hues. With the launch of Made in Punjab’s new menu, we are earnestly endeavoring to offer our patrons traditional flavors of Punjab, while also showcasing the vibrancy of its people and their zest for life,” shared Zorawar Kalra, Founder and Managing Director of Massive Restaurants Pvt. Ltd.

The restaurant takes its customers through a culinary legacy from regions of Amritsar, Patiala, Lahore, Rawalpindi, Peshawar, among others.

“While food forms a large part of a true Punjabi lifestyle, no Punjabi celebration is complete without a cocktail to match. Therefore, innovation taking centre-stage, Made in Punjab has curated its signature beverage section with equal aplomb, offering concept beverage options such as LOL Mary, Gold Fashioned and Kalmi Down cocktails that taste as interesting as their names sound. Using some of the finest blends and contemporary innovations, these exciting cocktails are crafted to enhance and bring out the complexity of the rich, intense and layered flavors of the cuisine served at Made in Punjab,” added Zorawar.

Brief us about your product?

Vini’s sauces is a brand that caters fresh sauces market segment. We make fresh pizza, pasta and other sauces without using any preservatives.

Currently, we have 14 kinds of sauces in our product line. We started with four flavours in 2013 and today we have expanded to 14. Our products include six types of red and white pasta sauce, basil pine nut pesto, salsa and mango salsa, hummus and periperi hummus and Greek dips.

From where do you source the products?

All our products are self-made, under my supervision.

What is the major challenge you faced in retailing?

Distribution is the biggest challenge for today. As a product is made fresh and there is no added preservative, it has a shorter shelf life. Distribution needs to be done in a day or so, making the sauces and delivery to be under controlled temperature conditions. Currently, I have a delivery system that is made in the morning and sent out in next 24 hours.

How do you decide pricing for the Indian market?

Pricing is very subjective and has nothing to do with the cost of making the product. It is more of a perceived value. In our case, the price of ingredients are fluctuating based on season and produce in a particular season. We absorb these fluctuations and not let the customer feel the heat. While our end product is an artisan product–hand made at a smaller scale, our pricing is more for the masses. We want masses to taste global flavours at prices that are easy on the pocket and they don’t have to think twice before spending on our products.

What do you do to ensure the quality of food going out to the customer?

I am 200 per cent involved in the manufacturing process, so I ensure all is being done to maintain the quality and taste of the product. I also believe that a good product can only be made if the base ingredients are of great quality. When we started, I myself use to go and pick up the best ingredients from the market. Now, we have tie ups with vendors who provide us with the best vegetables and herbs.

You also supply to restaurants and hotels. Please name some?

There are restaurants like Hungry Lion, which uses our Pizza Sauce. A café called Tea Brew, which uses hummus. It is supplied to Big Basket also.

What is your expansion plans?

Currently, we are only looking for organic growth. Our USP is “Fresh no preservatives” product, we do not want to get into industrial scale production yet. We are still working on how to expand without losing the “Fresh“ tag on our product line. May be in next couple of years, we will look at expansion by franchising to other metros.

What’s the source of funding? Are you looking for any investment or fund raising any time soon?

At present, we are self funded and looking for more funds, once we are ready for expansion in two years.

Please share your entrepreneurial journey and what led to the inception of your brand?

It has been 15 years, since I opened lanterns and has indeed been a long journey. I do remember that time of transformation from a foodie into a passionate chef. But after lanterns, there was no looking back for me. Lanterns was named by our consultant. The restaurant started when I was 18 year old.

How many stores are there within your brand and what is the average store size?

Presently, we have two stores and 2500 carpet area is minimum requirement.

What are the challenges in growing your business– maintaining standards, brand integrity, customer experience etc and how have you met these challenges?

Well, the most important thing for any restaurant these days would be their HR; staff holds a key for a successful restaurant. We have also used technology to a certain level, where we can monitor customer experience and try to use it to improve our services. For instance, one such is waiter call button- Gone are those days when you needed to call or raise your hand for your needs.

Can you tell us more about your business operations from the standpoint of loyalty Program, technology (Hardware & software), raw material sourcing and talent recruitment & training?

We have a loyalty program in place for last four years. I think customer engagement is the most important thing, if you cannot connect with consumers, you cannot generate increased footfall. We have our apps, website with online ordering and reservations, also tablets for waiters to take orders, free wi-fi for customers, waiter call button on every table and many more such things for building a strong CRM.

Do you have a growth targets for the next few years and can you reveal any strategy for how you intend to achieve this?

Every year, we see a growth of minimum 15 per cent excluding the price increase in menu. According to me, give your customer value for money and you would never look back.

Where would you like to see your brand in the next 5 years?

I hope to open few more outlets, but with a better management system in place.

What is your expansion plans?

In spite of rentals in Delhi being pretty high and survivability becoming  little difficult for restaurants,  we are still looking at a lot of projects with a controlled cost structure and to open small outlets rather than opening giant size restaurants.

We wanted to offer people a different kind of theme, a theme which was sufficient on its own. Therefore, we decided to go ahead with the idea of opening a country pub with pastoral look. We started working on this project from June 2015 and finally everything got into place by December 2015. The reason for choosing Connaught Place as the spot was because of the underlying motive of making our brand more accessible to our customers and to be connected with youth. CP has eventually turned as a quite happening place and most preferable hangout zone among youth. The other reason of choosing CP was that it has a colonial effect set up by Britishers. So, we wanted a place which has a traditional effect.

Tell us about your journey to become an entrepreneur?

We shared a common passion of opening a restaurant, but we were not sure of what to open, where to open and its implications. We took inspirations from various legends in this industry, who are doing well and then we started strategizing things one by one. We finalized the theme and then started short listing articles and pointers, which will help us to distinguish from others. We started looking for a place in or around inner circle of CP from December 2014 and finally chose our spot in M block outer Circle by June 2015. We started our journey in July 2015 and went through various challenges in terms of permissions from authorities, finalizing the contractors for civil works, consultant for kitchen and bar, furniture style and vendors etc. Bringing all that together, we created ‘House of Commons’. It is a success story which is difficult to put on papers, but we think it was our ‘Passion and Zeal’ towards opening a Gastro pub.

What cuisines you have in your product line?

Menu is extensive featuring from Salads to Pastas, wraps to noodles, biryani to tikkas, we have all. We have also taken inspirations from England and created our food and drinks accordingly. Our menu is a world cuisine including Italian, Continental, Indian and Chinese. We have kept a separate section of “quickies”, if you are looking for a quick meal specially to cater the corporate crowd during lunch hours. The food is meaty and comforting, includes the Gastronomic experience. The menu is shaped to maintain the balance between the typical Gastro pub food, best of Indian and International fusion.

What is your marketing approach to survive in this market?

We as a team wanted to offer our customers pleasure of having quality food and drinks. With this underlying idea, we have used the concept of Gastronomy, which is a law of regulating stomach. We give special attention to our food because we have noticed that most of the Pubs are not focusing on the same. Drinks are more or less same in almost all the outlets, but food is something, which makes a place special to revisit.

We are keeping our marketing approach in line with special focus on foodies. We are trying to pair food with excellent range of cocktails such as Drunken Tea Master and Deconstructed Sex on the Beach. Our marketing approach includes pitching corporate for get-togethers and parties and entertaining the walk-in youngsters. We also putting special focus on sports events such as English Premier League and inviting football lovers to watch the screening on our Big Screen.

Who are your competitors in the business?

Frankly, we do not believe in competition. It’s a small market, small place with a limited crowd. At present, we are trying to put ourselves apart. We are offering our guest something unique in food, music, drinks; football matches screening, moments and fun. We believe such moments spent at HOC will be the trigger to visit again.

What are the major logistics challenges faced by start-ups like you?

Since we are new in this industry, we encountered many challenges in terms of designing interiors, technical, music setup, furniture, Bar and Kitchen. We have taken help from various consultants at all stages to see them off. Once the place is functional,   we still face issues in terms of vendors, quality of food, ingredients to be procured and of course the costing in terms of operational expenses.

According to you, what are the top trends that will drive the industry in 2016?

We feel that the customers must feel special when they are visiting any outlet. So, service delivery in terms of TAT and promptness, attitude of stewards and managers towards the guest, offerings in terms of food and music will be the distinguishing factors in the industry. Apart from the above, customers also look at various innovative things that the outlet is doing for serving their food and drinks. Molecular technology, which is used these days, will remain for years to come. 

What is your expansion plan?

At present, we wish to focus on running this outlet successfully and gain some recognition in the market. However, we also plan to venture with the ‘upper house of UK parliament’ by the coming year.

Brief us about your product?

The product range includes idly and dosa batter of one and two kg parotas, which include Malabar and whole wheat parota and whole wheat chapati. All these are made from fresh ingredients and absolutely no chemicals or preservatives for people to enjoy healthy, traditional home-style food, just the way they make it at home.

From where do you source the products?

All ingredients, raw materials that go into making our products are of premium quality. It’s sourced from across the country and from trusted partners who have been with us for long.

What is the major challenge you faced in retailing?

Like other FMCG brands, retailing is very crucial for us. Our products are replenished on an every-day basis to retain the freshness and reach the consumer.

The major challenges we face are in making the product visible amongst the clutter and the actual available physical space at stores and chillers. To maintain our quality, it is very important for us that our products be stored in proper chillers with the right temperature. Another challenge is to ensure that fresh products reach the stores every day. The logistics and the sheer traffic on Indian roads today is one of the biggest challenges we face every day.

What do you do to ensure the quality of food going out to the customer?

iD follows good manufacturing practices and uses state of art equipment’s. All food products are prepared in ultra-hygienic factories. The products are tested by the management before it goes to the market. And as mentioned above, we replenish our stock at the retail store almost every single day.

How do you decide pricing for the Indian market?

Pricing decisions are based on the category we operate in and a balance between internal costs and what customers are willing to pay.

You also supply to restaurants and hotels. Please name some?

Yes, we do cater to restaurants and hotels. There are a large number across the country, which ranges from super premium locations to mass Darshini kind of outlets.

What is the supply chain process at your end?

We have a cohesive and seamless supply chain process. All products are made fresh and sent to the market on the same day. We start our supply in the morning around 4am and see that they reach shelves at stores latest by 12 noon to maintain freshness.

Since the products are highly perishable, our team visit’s each store every day. We work on a zero inventory model, where the products are discarded post the shelf life.

What are your expansion plans?

We are planning to diversify in many cities primarily in south and the UAE. Also, new dishes like idly rava batter, vada batter and value added dairy products would be introduced.

What’s the source of funding? Are you looking for any investment or fund raising any time soon?

Funding is needed for expansion to newer territories, marketing and investment in new plants. We are in the process of evaluating various options that’s available.

How is the response so far? What is your USP?

We have only completed six months and over 60-65,000 people came to our restaurant. Because of our unique concept, we can extract more people towards our restaurant.

The USP is that United Kitchens of India is a standalone restaurant in India, which has seven state cuisines under one roof. It is a standalone restaurant in India with a separate coffee shop and lounge bar at our outlet. We also have good parking space, which is not present in any other restaurant in Hyderabad. 

How did you design your menu?

As Hyderabad is a growing city in India because of cooking. People across the country travel to Hyderabad and we have design the menu accordingly. Cuisines, which are included in our product line, are Telangana, Andhra, Kerala, Tamil Nadu, Bengali, Punjabi, Rajasthani and continental. 

How’s your concept different from others?

We maintain the authenticity and urgency of a product.   Like, Bengali food is made by Bengali people only.

Who are your target customers?

We mainly target corporate people and people who travel from different states. 

Do you feel threatened by your competitors?

At least, in Hyderabad and Pune, I don’t feel any competition. As many restaurants only serve Andhra food, North Indian food, Bengali food, but my restaurant serves all these cuisines.   

What is your average footfall?

The average footfall during weekends is 500-600 and for weekdays is 350.

What is your marketing strategy?

We didn’t do any marketing. All our responses are completely from mouth to mouth publicity.

What is your expansion plans?

As of now, we have not decided in terms of expansion. But definitely, we want to expand in Bangalore. And for Hyderabad one restaurant is sufficient.

Tell us about your journey until you opened this restaurant?

In 2010, we started this on our own and now it is six years old. It is with the help of our sheer hard work and our customers; we have built a credible brand. . We're connected to the grassroots and we prefer passion over profit any day. Our restaurant has grown from 20   to 200 seater and we constantly endeavour to keep the same touch and feel that we created six years back. We've learnt a lot of lessons over the years and still adapting to new things every day that keeps us going strong.

What are the challenges faced to manage a restaurant?

Since we are self-funded, finance was an initial restraint and concern for us. But after six years and two successful restaurants we fortunately don’t have to focus much on that. We have regular challenges like staff attrition and inflationary supply costs, but I would say that our main concern at the moment is focussing on consistent quality of our food and also meeting high expectations that our customers set for us.

How do you decide on pricing keeping your target customers in the mind?

Well, I guess the basic philosophy with which we have started still hold good for us. We always wanted to be known not just as a friendly homely neighbourhood cafe, but a place that customers would visit frequently on a daily basis and not just for occasions. So, with that in mind we had to keep the pricing as realistic and reasonable as possible. That's why we have a mid level pricing model.

Do you have any plans to go the online way as other restaurants are keen on sharing online space? Elaborate.

Today, for a sustainable business you have to be connected to the online space, whether you like it or not. Competition has also moved to the online space and it is not competing for business, but also for recognition and modernity from customers. We currently service customers with home deliveries and private ordering online.  In the near future we’re looking to expand on opportunities to set different trends for people connecting with us online to keep us current and trending. 

What is your view on strategic marketing?

It's necessary, if you want to stay connected to this market. It's important to first identify your group of potential customers before you prepare a marketing plans to reach out to them.

According to you what are the top trends that will drive the industry in 2016?

I think people are looking for new trends every day.  As long as you keep your customers intrigued with new ideas and food, they'll come back with a sense of adventurism. The food industry is moving into a very interesting space, where entrepreneurs are now much bolder than before and customers aren't afraid to spend money to try something new. The standard of food has defiantly improved in 2015 and 2016 it looks more exciting and interesting.

What is your expansion plans?

Currently, we are in two locations and might be looking to tie up with people in other states. For instance, we plan a set up outside Bangalore.

Tell us about your journey until you opened this restaurant?

Starting a restaurant was my dream from childhood. I have been waiting for the right opportunity and fortunately everything fell in place last year and here we are.

I took up hospitality after my school and passed out from IHM Pusa six years back. After that I decided to get my hands dirty by working at all levels in different restaurants in the city. I always felt that to get the real grip of the business, one has to learn it the hard way. Only experience can teach the real intricacies of business.  After getting enough experience by working with biggest brands, I decided to take the leap.

What are the challenges faced to manage a restaurant?

Managing a restaurant is as challenging as a business. When you start, you will surely see small and big challenges in almost every department. But that makes it equally exciting, as you never see a dull moment. I believe that setting up good systems and processes is the key for long term sustenance in this business.

How do you decide on pricing keeping your target customers in the mind?

The customer is ready to pay more for getting better experience. But, we can never afford to take them for granted. They should feel that they have got value of each penny that they spent. We take all this into consideration while pricing our products.

Who do you see as your major competitors in this segment?

There are many established as well as growing players in the industry. But, I do not see them as our competition. I believe that there is so much scope for taking customer experience to different levels. There are so many concepts that can be created, which would not compete, but co-exist. We have our own space.

What strategies do you adopt in marketing?

We try to follow a comprehensive marketing plan with presence through multiple channels. While we are very bullish on digital, we do not ignore the conventional marketing channels as well. Our marketing strategy is dynamic and interactive, mostly planned and partially unplanned, just to keep room for us to react to unforeseen developments.

Do you face difficulty in managing the logistic chains at your restaurant?

It is a challenge when one starts a venture. Thankfully for us, we did plan and setup our vendor ecosystem well in advance before launching. One still sees small issues once in a while, but our team is strong enough to manage them quickly.

What is your expansion plan?

I am looking at incremental growth for at least a couple of years. There are a couple of projects in the pipeline in Delhi and Mumbai. I would like to set up strong systems and processes for next couple of years before pressing the accelerator.  I keep reiterating to my team about the importance of systems and processes for sustenance and scalability.

Studio has been conceptualised as a venue with a vibrant attitude designed to draw eyeballs and create a desirable effect where guests ‘want to be seen’. The dining experience begins with tapas-style mini-eats and fusion cocktails served in an informal setting with the accompaniment of a live DJ mixing youthful music. A modern prismatic display kitchen and Japanese minimalistic chic coupled with elegant décor sets the tone for evening. The destination seeks to create a niche market for itself not only among the sushi and sashimi lovers but also the high spending vegetarian population of Kolkata. The aim is to keep up the tempo by mixing events, cuisines and music to create an experience best described as ‘gourmet theatre from another stratosphere’.

Tell us about your journey to become an entrepreneur?

Coming from a family of entrepreneurs and doing business was always on my mind. However, I wanted to move beyond the family business of real estate and do something in the hospitality space.

What are the types of cuisines served at your restaurant?

Studio serves tapas-style Pan-Asian inspired starters, soups, main course and desserts with accompanying cocktails, mocktails and alcohol.

Who are your target customers? Do you see any threat from any of the brands?

Target customers are primary clientele with age of 26-55 years, local residents in surrounding high-rises and nearby corporate, upper middle class millennials and DINK’s, corporate – individual and groups and club culture society.  Studio is unique as a concept, located beside the IT and new commercial hub of Eastern India in New Town, Kolkata. Its location and product placement are what make it inimitable and exceptional.

What are the design elements you kept in mind while designing the restaurant?

Studio’s décor is contemporary and Japanese minimalistic chic, comprises a private dining area, a prismatic show kitchen, a view of the verdant poolside and multi-level lighting.

What is your current and target revenue for this fiscal?

We feel that we have created a product, which was missing in Kolkata F&B scene. Target for the year is to achieve above 90 per cent guest satisfaction. Revenues will follow accordingly.

What is your expansion plan?

We are looking to open more F&b outlets in the next 18-24 months.

After graduating from Les-Roches in Switzerland, my wife and I managed several premium luxury hotel companies in Europe and North America before returning home to Goa, India after 15 years. . I also happen to be a Sommelier of Wines and Spirits with a diploma from the International Sommelier Guild. My wife and I travel the world for food, restaurants and wines almost thrice a year to various parts of the world. Therefore, starting a restaurant was a logical decision as it allowed us to apply everything we learnt and experienced.

What are the types of cuisines served at your restaurant?

We have contemporary versions of familiar food. Our product does not conform to any one particular style of cuisine. We use classic cooking techniques, but our flavours are diverse. We do what we like and think our guests would enjoy. We do not conform to classics or age old recipes. We encourage our kitchen team to innovate and leave their mark on the dishes we create.

Who are your target customers?

Our target audience are financially independent women in their early thirties. However, we attract a lot more than just this demographic.

What are the design elements you kept in mind while designing the restaurant?

We designed the space for maximum operational efficiency considering our specific concept. Since we are a modern/social concept, we incorporate elements of earthy, warm tones with modern steel and metal fabrications.

What is your current and target revenue for next fiscal?

This is confidential.

What is your unique marketing strategy?

We tend to keep things simple. We like to be around people whether it’s in person or online and our marketing activity involves working on the same principle of client engagement whether it’s through online or offline activity.

What is your expansion plan?

We’d like to let things grow organically depending on how and when opportunities present themselves. We are not in any particular rush at the moment. We would like to give it some time to have a stronger foundation before focussing on expansions.

Based in Kolkata, Beer Republic idea came whilst I was travelling world-wide. I realised that this kind of restaurant comprising of micro-brewery don’t exist in eastern sector of the country and that city of joy could do with one.

What all you serve in your expansive menu? And which is the top selling product?

We are serving Indian, Chinese and Continental food, with a portion of Italian also. We have also tried to stock various variety of beer available in the market, including strong beer. Once the brewery starts, we will have the largest variety of beer in town along with a fully functional bar housing liquors from around the world.

The top selling items include our non-veg platter, nachos and burgers.

Being the owner, how do you check the authenticity of the ingredients used in the food?

Our company has a team of experts who undertake periodical checking of the raw materials/ingredients and also the finished products. Any flaws are remedied instantly and any shortfalls are overcome within a span of few hours.

What new trends have you brought recently in your restaurant?

We have observed that high percentage of youth and middle age people are coming out of their shell and homes. While now-a days, around 90 per cent of households have working partners; the cooking trend is slowly at a wane now. Couples mostly are now looking for a place to unwind themselves after a hard day’s work. As such, they come to our restaurant to have a soothing round of drinks, as well as relieve stress by hearing some music.

I am bringing up the first Micro-Brewery in the state of West Bengal. Our restaurant has an entertainment zone-Frost Ice lounge where anyone can have drinks at minus 12 degree temperature with all furniture, fixtures and glasses made of ice.

What is your view on change in the taste of the millennial?

Millennials are certainly influencing to revolutionise food and restaurant scenario in the country. They are willing to spend more on specialty foods, which is powering new trends such as millennials are making their mark by accepting fresh food.

What strategies do you adopt in marketing?

Our marketing strategy is to attract the youth as well as the middle aged people, while also putting a great deal of stress on family customers. We have tied up with various marketing agencies who are specialist in their fields.

How easy or difficult is it to get suppliers locally?

Supplies are quite easy to get and our marketing team do not face any hassles with regards to local suppliers.

What is your expansion Plan?

I plan to bring up another venture on the same lines in the state of Sikkim as well as Odhisa. Moreover, I am coming up with a Four Star Hotel in Gangtok and an Entertainment hub resplendent with Seven Star Hotel, Casino, Multiplex, Shopping Arcade and Club in the State of Sikkim.

Tell us about your journey untill you open this restaurant?

The plan to foray into restaurant business started quite early, maybe when I was in my teens. Both, my dad and mom were into hotel business and most of our relatives from my parent’s side are into hotel and restaurant business only. As such, the business acumen came early. While doing MBA, I joined my father’s business but I had a lot of fresh ideas during that time. Ours was a small 2-3 units, it has now expanded into a fully fledged chain comprising of Hotels, Bar cum Restaurants, Lounge and Nightclubs etc.

While travelling across India for work-related activities, I happened to eat Litti-Chokha in Patna for the first time at the age of 33. Waiting at the airport, I wondered how it would be if I served this beautiful, regional dish to diners in south Mumbai in the luxury of an air-conditioner, valet parking, couch seating and a happy ambience. A little later, after boarding the flight, I wondered, how nice it would be if I gave Litti-Choka, along with Sattu ka sherbet and other Bihari cuisines under one roof to patrons in Mumbai. Shortly before landing, I wondered, how nice it would be if I gave not just Bihari but regional specialities of all 28 states (Back then, Telangana was not born) of our great country under one roof and thus, the idea of ‘29’ was born on 17th April 2015.

Tell us about your journey to become an entrepreneur?

I am a Bachelors of Engineering with an Honours title from Germany. Subsequently, I worked with a company called Procter & Gamble (P&G) for four and a half years. After quitting my job, I returned to India to join my family run enterprise that is of exports to African countries. While I would travel work-related, the idea of ‘29’ occurred, which I have today conceptualized and realized in ‘29’.

What are the different types of cuisines served at your restaurant?

29 serves the regional recipes of all 29-states of our country. We emphasize on the word ‘regional’ because even though we have 29 states in India, within some of these states, there is a culinary divide. The best example would be Uttar Pradesh, within Uttar Pradesh, there is the Awadhi palette, which is more into Tikkas, Kebabs, Seekhs, etc. However, when you come towards Kanpuri palette or rest of U.P, it’s more about Pulavs, Biryanis, Yakhni preparations, etc. We strive to bring all of this under one roof to our patrons.

Who are your target customers? Do you feel any competition from your competitors?

The target customer for 29 is each patron who wishes to try Indian food beyond Paneer Tikka, Butter Masala and Daal Makhani. No, we are still relatively new.

What are the design elements you kept in mind while designing the restaurants?

Since 29 is offering the secret ‘homely’ recipes from across the regions of India, we have kept the feel of the restaurant very familiar and homely. We have used basic colours of white/off-white, with a dash of pastel colours along the walls. Also, the seating is a mix of couch and chair seating’s. Precisely, what you would find at any household.

How do you see social media as a marketing medium?

Certainly it is a very strong medium. You may love it, you may hate it, but social media marketing is definitely a medium that you cannot ignore. It is here to stay!

What is your expansion plan?

Being a relatively new concept-based-restaurant, we wish to take baby-steps. Eventually, it is all about sustenance. At 29, we wish to attract our patrons with innovative regional specialities from nooks and corner of the country and broaden our customer base, before we can actually execute a worthy and successful expansion plan. However, I must add, expansion should not be at the cost of food-quality, food-taste or shortcoming in the management quality to the diners.

Founded in Pretoria, South Africa in 1993, Barcelos has grown exponentially which led it to start franchising in 1998. It has been expanding continuously and enjoys its presence in 17 countries with 120 outlets.  

How successful you have been in growing India?

We are very happy with the success and results in India. We have opened our first outlet 10 months ago, now this is our second outlet we are opening.  At the present, we are hoping to open four more shops in next 60 days.

As you were looking for franchisees to expand your business in India, is this the franchisee outlet? What are the qualities do you see in your franchise partner?

For the time being, we are looking for more on corporate stores than franchise outlet ;however franchising is very high on our gowth Agenda for this year. The qualities which we look for is the dedication and hard work. It is not about the money but somebody who would contribute in the growing of the brand, looking for the shop and working on the parameters of the brand structures. Not just the investment in the shop but active partner in the business.

You have experimented with different colours of burgers. Would you have a standard or variable menu across stores?

Footfall has definitely increased with our coloured burgers, but it is  really not for one product, we have many other products also. Our, sales are good and quiet popular among the youngsters.

Everywhere in India we will be having the same menu and standardisation. The menu will be identical in all the stores in India. But at the same time, in India the menu is little bit different from the rest of the world as we have vegetarian dishes to cater the urban population with varieties of Cocktails from Protogues.

What is your expansion plans? Are you working on any new concept or model to expand yourbusiness?

We are planning 40 outlets in next five years and that too in 12 biggest cities in India. We are working on couple of new food products but the model and the menu will be same. We have kept limited addition and want the customers to enjoy that only.

Why do people waste time if it is money for them? Or rather why shouldn’t they pay for it while get other things for free at least food, which is a love for most of us. The Minute Bistro, India’s first do-it-yourself café at Bengaluru that charges for the time spent not food, by former restaurateur Enayet Ansari, brings the Russia-born concept called anti-café to India. It’s ‘time’ to bump into India’s first Anti-Café.

Share your entrepreneurial Journey and what led to the birth of your brand?

I ran a restaurant for the last around two years where I had problems with my staff. Moreover, our menu was quite expensive. I tried reducing the price, but that didn’t work. I felt like cheating to customers. So in October last year, I thought of giving back to them not by charging for the food but for the time they spend, that is, on pay per minute basis apart from offering lots of things like play station, books, magazine, 55-inch TV and WiFi for free and yet making sure of churning good profit.

How focused are you on designing and seating part of the restaurant?

The cafe is 2,500 sq.ft in size, and there is lots of greenery inside. The interiors are done by Revathi Kamath, one of the top landscapist in India. The seating capacity is 60, and the charges are Rs 5 per minute. We have got planter boxes in most of the walls and second-hand guttered pipes painted. This is of very low cost yet looks beautiful like a rooftop garden. It is also a great co-working space.

What are the challenges with growing your business – i.e. maintaining standards, brand integrity, customer experience etc. and how have you met these challenges?

I still have to face the hurdles. Since most of my offering is standardise I don’t really need a skilled chef to put it together. Customers feel the space is there and they just love spending time playing board games, having the best coffee at their convenience.

Can you tell us more about your business operations from the standpoint of Loyalty Program, technology (Hardware & software), raw material sourcing and talent recruitment & training?

We are working on building an app specific to buying time at The Minute Bistro and once the app is out it will be easier to track all customers and stay in touch with them ( since all customers are micro tenant of the space ) home outside home. And as far as raw materials are concerned, they are all standard items coming from the vendors.

How does the concept of pay per minute work? How is the response so far?

The response is slow and gradually increasing. Since I have not done any kind of marketing (just to test ground) we are very happy with the whole headache of staff , low wastage, higher revenue , no stealing etc.

What is the average duration by the customers’ at you cafe and the average price break up?

45 Minute to 1 hr (breakfast) (8 rupee a minute ) 1 to 3 hrs during the day ( 5 rupee a minute )

Do you have a growth targets for the next few years and can you reveal any strategy for how you intend to achieve this?

We want to be in each city in the next 5 year. Since this model of cafe bistro is tension free of the staff and investment is low. After we standardise everything I am sure we can sell our franchise easily all over India. We just starting this initiative cal EAT TO FEED, PAY FOR TIME i.e. every 15 days 2% of our profit is shared with the nearest orphanage or old home or needy. This initiative will help us with constant pr and even our customers will be glad that we are putting their money back in the society.

How are you building on quality at a time when your model is based not on food but time?

We are offering 31 items on the buffet to eat, lots of board games to play e.g. chess, monopoly , etc. We offer free high speed wifi, play station, lots of books and magazines and many more things to do as customers like.

Being born in a household that loves to cook and eat, becoming a chef came naturally to Chef Shamsul Wahid. Food is the very popular topic of conversation in chefs family which made him try his hands into the cooking.

And, as he was always a well fed happy kid, he knew what good food tastes like. “I remember cooking when I was in Class 6th. I took up a Hotel management course from IHM Mumbai in which I learned a lot of my basics, which I still apply to my cooking,” shared Chef Wahid.

What all things come along in designing your restaurant menu?

We at Smoke House have a very guest friendly approach in making the menu. Our menus are a sum total of our classic hot sellers from the past, new dishes which show case new techniques and the dishes we think are simple but do appeal to the guests in general.

What menu tweaks are you planning to introduce to stand out from the crowd?

We always add our little twist to conventional dishes before putting it on the menu. It can either be from sourcing like using imported tomatoes for our tomato sauce or techniques like smoking and brining of meats, to something very instinctive like our take on a regular agile oleo. All the dishes have a special Smoke house stamp.

Tell something about the supply chain management in your restaurant. Who are the suppliers? Can you name some?

We use a variety of suppliers that cater to our different needs. The Chicken comes from Godrej for purely hygiene reasons. We take our vegetables fresh everyday from our local supplier, Vinod Vegetables. Our Bakery mixes come from Eureka Foods and the milk and milk products come from Amul.

Comment on the involvement of senses in the restaurant?

I think the modern age diner is always looking for something more. Though good food is an absolutely essential, the presentation and ambience are also very important as people look for experiences rather than meals nowadays.

What are the different types of cuisines served at your restaurant?

We serve Modern European Cuisine at our restaurants.

What is the contribution of a good menu in restaurant business? How are new techniques in food helping the restaurant grow?

Good Menu is the core of a restaurant. Apart from having stellar dishes, the menu needs to be balanced in all aspects and must have enough variety to cater to a large audience and as an all day establishment it needs to have much more variety to suit the needs of people at different times of the day .

It is said that “sales in Indian restaurants are dropping.” What are the reasons for this?

I don’t think sales are dropping. If anything, it could be the magnum of restaurants that are opening so the guests have more options to try new things but ultimately come back to the restaurant they like.

How familiar are you with the legalities involved in opening a restaurant? Are you planning to open up your own restaurant?

I am not very familiar with the legalities involved in opening a restaurant, but I think even if one is it is always wise to go through a consultant. As a Chef I live life one dish at a time.

What according to you are the top trends that will drive the industry in 2016?

I think the trend will move towards healthy eating and more locally sourced organic products, something which has been a trend for a while but I believe it will become more refined and more vectorised catering to specific diets this year.  

Eddies Bistro made its debut in December 2013, located amidst the bustling suburb of Bandra. The restaurant is an all-day casual dining restaurant and is the ideal destination for a fun date, family gatherings, catching up with friends and having a good time, with its comforting menu and relaxed ambiance.

As you are the chef and the owner of the restaurants. So, how do you design your menu?

The food menu can best be described as modern Mumbai cuisine, comfort food for the soul. I believe that there is always a need for classics, which I have adapted in my menu in an innovative manner. I love trying my hands at different things which has led to the creation of a fairly recent infused bar menu comprising a range of vodkas and gin infused with unique flavours made in house.

Are you facing any challenges in operation?

While working in different kitchens after passing out from culinary school, we were all called chefs. But I understood the real meaning of being a chef after handling everything from start to finish at my own venture. Right from handling the construction, maintaining staff, menu, purchase, sale, salary, quality and licensing issues. It’s a whole different game with tremendous responsibilities but at the end of the day, I enjoy it.

Tell us about your business/revenue model?

We are a growing business and alter our strategies every few months, after achieving targets from the previous plans. Our simple ideology is that consistency in great food and service can achieve desired results.

Who do you see as your major competitor in these segments?

There’s quite a bit of competition especially with newer concept restaurants coming up every other day. Eddies is a gastro pub and bistro and there are various gastro pubs which has recently come up as well but we still have our loyal clientele and we also have a lot of new customers who walk in captivated by the fun interiors and our delicious food menu.

According to you, what are the new trends in F&B industry?

I feel slow cooking will be the next big trend. Slow cooked food has a different flavour altogether and a burst of textures as well. I also feel that tapas bars will be a major trend next year with various upcoming restaurants using the concept of a tapas bar. Organic and vegan food is also catching up with more people focusing on eating healthy and switching to vegan food.

How do you train your employees? How do you connect to your customers?

I have a friendly yet affirmative approach towards training. I consider all my employees as partners in running a successful operation. I would term it as a personal relationship with each employee, which would motivate them to build similar relationships with guests. I use the same strategy for internal as well as external customers. 

What is your target revenue for this fiscal?

As every business wants to grow and create a difference in the community, we at Eddies also have an escalating vision to increase our revenue.  We aim at achieving a growth of 15 per cent in total sales.

What is your expansion plan?

I work as a consulting chef with various other brands too, curating their menus and I also work on staff training. I would definitely like to open franchises of Eddies but it would be a different concept.

Are you planning to raise funds as food brands are hot topic among investors these days?

We are self sufficient at the moment. We would like to expand in terms of different concepts. However replicating another Eddies would just dilute the brand. Providing great food with a familiar and personalized touch is our USP.

What are the design elements you kept in mind while designing this theme restaurant?

As I said that we are theme-based cafe and you must be aware that our theme was not an easy one. As the name suggests The Bollywood cafe" you can judge what Mumbai Matinee is all about. While designing, we only considered our childhood times where we grew up watching movie actors, bollywood songs etc. The technology used for entertainment in our cafe was selectively picked to display at our restaurant. People are welcome anytime to relive the Bollywood era of 50s-90s.

Do you serve cuisines with filmy names?

There is no such filmy cuisine but yes with the name Mumbai Matinee come the patent dish from Maharashtra which is Vada Pao and Missal Pao.

What are the challenges you face to manage a restaurant?

Well, managing a restaurant is one of the most courteous jobs for today. In F&B industry, quality is the biggest parameter for the restaurateurs to live up to.

Do you have any planning to go online like other restaurants?

If we would like to go online like other restaurants, then it won't be for home delivery. But I would love to go online for different reasons.

What was the reason behind choosing ‘Bollywood theme’ for your restaurants?

Picking Bollywood theme for restaurant is not an easy job. I have seen various cafes and restaurants on this theme. But I believe just by printing few legendary films and framing them on walls doesn't make it a Bollywood cafe. Before launching Mumbai matinee we actually researched for six to seven months. It was like a complete thesis which we have done. From the start of the cinematic experience which was "Alam Are” to "hum Apke hai Kaun”.

And we can only attract people around us by serving good food. An ambience may give you a lot of customers but good food, brings along repeat value for your restaurant. I have one and only principle to run this industry that is “if your food tastes great" there is no one who can pull you back.

What is your average footfall?

It is good enough to run a restaurant successfully.

What is your expansion plan?

Expansion is indeed a very important factor. But we are waiting for the right time.

Are you planning to launch anything for this New Year?

For us every festival is as important as others. We decorate and beautify our cafe for every celebration.

Thakur Bhuvan Singh completed Bsc (Hons) in Hotel & Restaurant Management from Oxford Brooks University, UK and worked at Radisson, New Delhi as a trainee. On completion he joined his father’s restaurant business under the brand DeeZ Biryani | Kebab | Curry. He worked with his father towards the expansion of the brand from a Single Restaurant to six restaurants at present. Here are the excerpts from the interview.

What made you enter into food business?

My interest in the F&B industry led me to create something more diverse in terms of both food and service and hence I decided to launch a Multi Cuisine Cafe and Bar under the brand Filmy Cafe & Bar by DeeZ.    

How many stores are there within your brand today and what is the average store size?

This is the first store and it’s in 2000Sq.ft.

What’s so filmy about your new restaurant?

The theme, the interiors, the experience the music and everything else is Filmy! We have different walls showcasing different film trivia like Famous dialogues, major blockbusters from 50’s to 2010’s, a James Bond corner etc. the props are also very filmy like the PK radio of Amir Khan, film clapper from Universal studios, Helmet from 300 etc.

What are the initial challenges and how have you met these challenges?

The initial expansion (two more restaurants) will be done as company owned restaurants and not franchised restaurants. During this period we will develop our expertise in replicating the successful model that we have. We have already started working of creating Standard Operating Procedures and Manual which will help our future restaurant management teams to maintain the same standards of food, quality, service and customer experience. 

Can you tell us more about your Business operations from the standpoint of Loyalty Program, technology (Hardware & software), raw material sourcing and talent recruitment & training?

Being a Unit of DeeZ, a lot these things have been a part of our operations from day one. We have complete recipe management solution borrowed from the central kitchens of DeeZ and we also have CRM systems which maintain a database of customer details as well as previous orders and likes/dislikes (if any). The material sourcing is done at DeeZ Central kItchen thereby enabling us to get great price and quality through our suppliers who have been working with us for many years.

What is the average duration spent by the customers’ at you cafe and the average price break up?

We have two categories of Customers who visit us. The first being the cinema goers, who usually visit us before the movie show or during intervals, these customers have little time and usually order for quick snacks and shots. They typically spend anywhere between 15-30 minutes and we ensure that the service they receive is very quick with average price cost of Rs 400-500. The other are the regular diners who take out time and enjoy our food, beverages, shesha and music. They typically spend 2-3 hours with around Rs 800-1000 total spend.

Do you have a growth targets for the next few years and can you reveal any strategy for how you intend to achieve this?

We are looking at expanding both DeeZ and Filmy Cafe & Bar brands across Delhi NCR. The targets are 5 DeeZ and 2 Filmy Cafe and bar before December 2016. All these will be company owned outlets. We will be franchising both the brands outside Delhi NCR.

How are you building on quality at a time when restaurants are much more focusing on the concept and theme?

We believe that our restaurants should please each of the five senses but taste should be the foremost. DeeZ has been famous for its taste and quality of its food products and we have enjoyed this reputation for almost three decades. We wish to attain the same status for Filmy as well. We have strict quality control measures as we believe that repeat clientele will always endorse you if you have good taste and quality of food products. We are selling food as the primary product the concept and theme are an additional secondary support.

Where would you like to see your Brand in the next 5 years?

We would like to take things one step at a time and hence we only make projections and targets for the next year which I have already shared with you.

Cafe Dalal Street was planned when two friends, Vidit Gupta and Himanshu Gupta went to UK for higher studies, the duo went to night parties at clubs which actually worked on ‘The Stock’ market. After coming back to India two years back, the duo joined their respective family businesses. But, the idea to own a restaurant never laid back and it was during a party that they meet investors Prateek Kochhar and Gurcharan Singh and decided to give their idea a launch.

Why Delhi as preferred location, you could have started in Mumbai which has already welcomed the similar concept?

We came across The Bar Stock Exchange in Mumbai which was also on the same idea when we were researching about our concept. We visited the restaurant during New Year last time and were shocked to see the response as people were going absolutely crazy while trading on booze. And as, Delhi has always been measured as a city with profit, people going out, children spending out, but  something like this was missing. So, we thought that we would do wonders in Delhi if we execute it well and open it at a central location.

How was the initial funding done?

Initially, it was completely family support, but two months down the lane we were able to get investment from outside investors; Prateek Kocchar and Gurcharan Singh who liked our idea and joined us as Co-Founders.

How the partnership looks like?

Both of them are not working as the capacity of pilot partner but also bringing their experience in bringing system in places and getting the PR done.

How is the concept similar with the ‘Stock Exchange’?

We make sure that the customer’s trade in alcohol whilst making sure they have a great exchange. The prices of the favourite drink rise in direct proportion to its consumption over a period of time at the bar. And, if the particular drink is more ordered on the day, the price for it generally goes up. It works on simple formula- more the demand, more the price. 

How is the response so far?

The response has been fantastic as this is a new experience. Meanwhile, it is a bit challenge to make people aware about the concept, help them download the app and use it.

How about the ROI?

I believe it is too early to count on ROI but I would say we are doing great; the figures are really higher than what we have expected.  It is doing in line with what a Warehouse cafe or Palm house café is doing today.

What is the procedure of ordering a drink at Dalal Street?

We have tied up with a software depository firm who has provided us with an app for android and ios. So, the customer who walks in has to download the application which is free and once he downloads the application, he gets the details about the drinks on the screen itself and the change is real time. He does not have to call the servant to come and take the order. The servant directly comes to the table and helps if the order has been placed or not. We have also television screens in our restaurant which displays the details of the drinks. And if someone, do not wants to download the app, they can check it on screen and place the order.

What is so unique about the cafe?

We also have a feature called ‘Market Crush’  where we crash the market at a particular time daily without knowing the customers so that the price of the drinks come down to 20-40 per cent for about four to five minutes.

What is the expansion plan?

We have already started finalising two more outlets in Delhi-NCR; one at Noida and other at west Delhi. And, going forward in about two year’s time, we would like to have six outlets down the lane. There are lots of ideas right now, but, stock exchange has lots of potential. So, the idea is to make it a big chain and then probably move on to other concepts. 

How was the design conceptualised?

The design was made in such a way that it would make people believe that they are coming to The Bar Stock exchange. We have designed a wall where we have shown the Bar Stock Exchange Art work, on the other wall we have shown how investors react when they get an IPO contract. Spread across 6000 sqft, the restaurant is well designed where people also feel relaxed and breathing.

The Flaming Kick is a contemporary dining bistro during the day and diner/lounge at evening, combining the vibrancy of a bar and the gentle buzz of fine dining bistro/diner. With its chic signature stark red, black and gold interiors and spectacular atmospherics, TFK embodies utopian locale for the city’s society to frequent on any occasion.

What was the idea behind opening this restaurant? How was the investment managed?

Having worked and moved with top businessmen and companies throughout my career, going for lunches, drinks and dinners for meetings and with clients, always felt that Noida lacked a chic, classy, scrumptious cuisine offering place for the corporate sector. And, with time we realised that Noida failed to deliver a quality bar/lounge/bistro on the whole. And also looking at the growing size of Noida’s population and their incomes, we decided to come up with a place that could cater to families, youngsters and corporate sector with quality food and drinks.

What are the different types of cuisines served at your restaurant?

The team led by Sabyasachi Gorai, called as Chef Saby offers a wide range of cuisines starting from Continental, Oriental, Italian, Mediterranean to Indian.

Who are your target customers?

This is one of its kind places in Noida. Through the brunches, special lunches and other sumptuous day offers we plan to tap in to the corporate market. Considering Noida is full of college goers and young working professionals, we focus to tap them by offering never before liquor deals and hosting regular events in the evenings, simultaneously doing chic interiors for groups of families and friends. In all everybody who love to taste is welcome.

Do you see any threat from any of the brand?

No, because the concept we are offering is a wholesome, makes it a place for lunch in the day, a bar at the evening, a lounge at the night. It is also a place for hosting events, there is no other such place in the town, offering such a combination hence we don’t feel threatened but rather trend setters in a way encouraging others to start newer things like they have in Hauz Khas Village in Delhi and Cyber Hub in Gurgaon.

We have seen start-ups are the new love of investors these days. What is the scene looks like at your end?

Nothing at our end as of now, but you never know what the future holds.

How do you see social media as a marketing medium?

It’s a must have in this digital era. Masses are massively influenced by what they see and read on social media. Everybody today goes online to check what’s new and where they want to go and what they want to experiment with therefore for us too not only social media but the entire digital marketing suit is important, from maintaining a effervescent presence on social media to being on food review platforms to being reviewed by bloggers, everything is vital for us.

What is your expansion plan?

With the most skilled workforce lead by Chef Saby and the best equipment, we feel equipped to expand and thus we are open to give out our franchises.

Umang Tewari hails from a family of real estate. After doing his MBA from UK, it was food and music scene that inspired him to venture into the restaurant business.  Tewari has also worked with cafes in the UK for Experience and Exposure of the restaurant trends giving birth to a dream that inspired him to open his own restaurants. 

How the inspiration has come?

I believe that if you are passionate about building your dream, there is no stopping. Hence, I got this into field with all my hard work and dreams, with the family support; I have been able to create Mark.  I opened Oxygen in 2002 that helped Delhi embraced Lively Nightlife culture. Oxygen changed the way of Nightlife in Delhi. It was the most successful club of that time.

What were the initial challenges that you faced in bringing some of the good concepts in India?

I had lot of expectations from myself, and we never compromised on design concepts. We spend good initial months making sure that we crack good design concept and location. I was particular about the location preference and concept. The only challenge was perfect execution which we make sure to attain.

How do you differentiate your restaurant from others in the same forte?

Our Existing brands are plethora of different unique concepts. While OTB is a place that derives an inspiration from Street food across the Globe, Vault Café derives its inspiration from Colonial world. Vault café is a vintage industrial ambiance visualised as a storehouse of British East India Company. The transformative café par lounge bar has been visualised with rustic interiors architecture with colonial influences to bring in the theme of the Colonial era. Vault is hyper thematic with expressive décor, state of art sound and light and a mouth watering F&B overlay to complement that. On the other hand, My New Venture Garam Dharam is surely first of its kind in Delhi. Fun, Quirky, Lively, Innovative & Foodies Paradise inspired from Veteran Actor Dharmendra.

Who do you see as your competitors in the market and why?

We don’t compete with anyone. I have many brands in my own kitty. We keep competing within ourselves. Whole energy goes in making sure that each of our outlets is performing well and is different from each other.

You recently joined hand with actor Dharmendra to open ‘Garam Dharam’. Tell us about the partnership.

I am foodie and I love Indian food. I thought that there is derth of place in Delhi to have good Dhaba food. At the same time contemporary outlets with Moder interiors is what gets accepted widely. I thought to blend both these needs and that was the origin of Garam Dharam. We Met Dharmendra Ji theough one of the friend, and we told them about Dhaba food outlet which we want to open. Dharam Ji being foodie was also inetersted, and showed interest. Then came the idea of Bollywood Dharmendra themed bar. He gave us the inputs in interiors by letting us know his favorite movies, dialogues and more. Dharam Garam, Dhaba Te Theka is place for all those who enjoy simpler elements of Life- Good Food and Good Music.

What is the contribution of Dharmendra in the restaurant? Is he given only his name to operate or does he hold some stake in the company?

Dharmendra Ji was involved in letting us know about his likings which we contributed in decor of the restaurant. He also gave us his pictures to decorate the wall. He has both his personal and profesisonal shares in Garam Dharam.

Tell us about the funding scenario at your end?

We under our company Big fish ventures are raising around 200 crore rupees through venture capital funding. The start-up venture which caters to café dining and hangout segment of the market and runs premium dining lounges like Vault Café, Garam Dharam is mulling to launch new brands like Public connection, Oh My god (OMG), Junkyard, Three Peg Down over next three months. With a host of brands in operation and new launches in the pipeline, Big Fish ventures clock sales of over 50 crore in FY 15-16 and 150 crore in FY 16-17 respectively. Our team will create, build and operate over 40 outlets by FY 17-18 under brands created by us. Each outlet will be known for its prime location, unique concept, world class food quality and unforgettable service experience. Additionally, we plan invest over 200 crores in building our outlets and hope to register a gross sales of over 500 crore by FY 18-19.

Your restaurants are a mix of global cuisine and rustic designs. What are the design elements that you keep in mind while designing each of the outlet?

As a Restaurateur I make sure that each restaurant of mine is different from the other. I feel food and interiors are the only two things that brings customer back, and hence they need innovation. I play on the concepts and that’s how we make sure each outlet has different interiors. Also because our outlets have high re call value, we make sure that there is no repeated design element in either of our outlets.

It was in news that you are also planning to open around 6-7 restaurants in 2015. How many of them are actually operational now?

Yes, the plan was to open around 6-7 restaurants in 2014-2015, and I feel we have been successful in achieving the target. I opened Vault in 2014 end, then Garam Dharam followed by Junkyard and Public connection. So, four are operational already, and the other 4-5 is due for this December.

Tell us something about your expansion plan?

We have OMG, 3 Pegs down, Courtyard and Bandstand. OMG is located in CP as well, Spread over 8000 sq ft, this place is designed around the concept of hell and heaven. 3 pegs down is Microbrewery coming up in Saket. I am also coming up with two more outlets in Aurbindo Marg, Bandstand and The Courtyard, Bandstand is Spread over 4000 sq ft, Its been designed in retro way and will take Music events of the Capital on Next level.  Courtyard with the space of 15000 sq ft is again unique food, drink and Music place. Not only this, we are expanding to West Delhi with 2 coming in Rajouri Garden and 1 in Punjabi Bagh. Then, we have eyes set on International market where we plan to start one in Dubai, Canada, China and more. There are plans to open Garam Dharam in Rajouri Garden. Biggest Vault is soon to hit Punjabi Bagh, and then we have plans to open Junkyard in Saket as well. I have already signed two properties in Mumbai as well. I think 2016 will see atleast 10 restaurants coming from my side.

What is your revenue as you hold some of the good restaurants in your bouquet?

We invest 3-4 crores in setting per outlet and our return on investment is atleast 30% per anuual year.

Sattviko was started in early 2014 by two IIT- Roorkee alumni, Prasoon Gupta and Ankush Sharma, who have brought their tech-efficiency in building this restaurant chain. After almost 22 months of successfully running four outlets in Delhi, the vegetarian chain is poised to expand its services in other cities. It has also partnered with Call A Meal, a Jaipur based, delivery start-ups to bet big on business. Here are the excerpts from the interview:

What is the amount that you have put in to buy Call A Meal?

We are not in the position to disclose the amount right now. We may disclose it in next few months.

How many outlets you are operating presently? What is the expansion plans look like?

We are running four outlets in Delhi, opening another four in next four month and we are also opening Jaipur and IIT-Roorkee by next quarter and then we will enter Mumbai and Bengaluru by next year.

Our core focus is on modern Indian food and we have also brought master chefs Bhakti Arora on our board to design the whole menu.

You are serving a mix of cuisine. Do you find it difficult or interesting to play around flavours?

I think there is difficulty in every start-ups but the product should be really good that it is liked by the people you target. We have celebrity chef on board so we are confident that we surely will make our customers happy. Who are your target customers?

Anyone who is in between 35-45 years and the white collar people who have the basic sense of what is good and what is bad for them and who try and love adventurous food is our main target.

What will be the contribution of Call A Meal in making your delivery a successful business idea?

Call A Meal is already doing a great job in Jaipur, and we think that they will really help us in achieving big in delivery orders and revenue.

In the last few months we have seen several food-start ups focusing on delivery and healthy food shutting their doors. What according to you is the main reason?

The traditional way in India to do any business is unit economics and somehow when one get huge amount of funding and they do not know how to scale a business they move to multiple cities without even setting up a proper base kitchen in one city. So, it’s all about unit economics and its is a business which really needs to focus on profitability. And, I believe that the start-ups who have closed their business are all sitting in the same category.

Culinate provides to their customers with awesome ready to eat pre-cooked food with meal combos from soups, salad, sandwiches and juices.  They have paid special emphasis to keep the whole package healthy, wholesome and packed with flavours. 

How do you prepare refreshing and healthy food for your customers? What are the ingredients you add to make it an ideal meal?

We source our veggies, meats and other raw materials from the renowned vendors and importers. Our procurement is done every day early in the morning for the anticipated demand forecast that we do based on analysis of our campaigns, both online and offline. Every day, we have a limited number of meals prepared for Lunch and Dinners. Thus we are able to make the produces fresh, on demand and are able to control waste.

How do you do the pricing of your products?

We are creating our own ERP that captures the dynamic pricing of our ingredients and accordingly adjusts the pricing. But, we understand the consumer cannot be subjected to price fluctuations daily, thus we are building internal benchmarks on raw material and cost of goods. These help us price our products competitively. Also, we incentivise our consumers to eat healthy. A sandwich may cost more than a combo of sandwich with salad bought individually. Thus the more healthy options you chose, the less calories you consume and the lesser you pay too. 

What will be your new techniques in food which will help your restaurant to develop?

We intend to use consumer data in a big way to improve our products and make them available “On demand and On premises”. Healthy can be tasty is our motto, added to the hygienic environment we produce in our food. If they can be safely consumed by children, then they can be safe for everyone.  We have already taken some steps in this direction; we are prepared to take more.

We deliver chef crafted recipes and required ingredients for aspiring home chefs. Freshly home cooked meals are an emotional connects within the family, especially if we take out the pressure of meal planning, shopping, chopping & delivering ingredients then the meal will come out restaurant quality.

How much social media is included when marketing? Do you also get order through these media?

We use a lot of social media to discuss and tap food preferences, engage in conversation on nutrition, taste and techniques of cooking. Currently, we are generating a lot of queries via social media those need to be translated into business. That work is in progress.

What are the meal combos you provide to your customers?

We are a Food Commerce Company; we deliver chef crafted recipes and required ingredients to aspiring home chefs. Thus our ready to cook boxes is not just a box of ingredients but a 5 star culinary experience right at your home, through your own kitchen, using your own skills.  

Our ready to eat boxes has been curate to serve the office goers seeking light, nutritious and grease free meals. We serve Hearty Soups, Health Salads, sumptuous sandwich and nutritious Fresh Juices. Often meal plans are missed due to cumbersome, tasteless, dietary preparations that require a lot of ‘sacrifices’. Culinate’s low calories meals are nutrition focused; health focused and feels good focussed.

What locations have you earmarked for your future locations?

While setting up our base operations in Noida, we are talking to a partner in Pune for our second location. Expanding to Delhi NCR will be our first priority, with Pune as parallel destination.

Who are your target customers?

Our primary target is an office goer looking to have healthy meal options while at work. But we are engaging with everyone who’s looking to eat and cook healthy.

In terms of revenue where do you stand today?

This is our first month of commercial operations; so it is too early for us to discuss these numbers.

Tell us about the concept of your restaurant?

In Greek it means ‘friends for all’ and in Spanish it means ‘lazy’. So, we develop this name and based on this name we came up with more rustic, casual and fine dining type of concept. The furniture is different and all the artwork is handmade. So, the concept is where people come and do conservations and have experience of their own. People can look for one perfect spot where there is everything, food, beverages, milkshakes, cocktails. Even the menu keeps changing in every four months.

What made you open music-themed bar and lounge?

We thought that everything should make sense. It is not just opening and serving the food, it is more to do with the artistic things. We have music-themed evenings every night, including live gigs on Wednesdays and house music on Saturdays. Even Jazz is played sometimes.

Response has been good. People are appreciating and they know us by now.

What are the different types of cuisines served at your restaurant?

We are more towards European cuisines. Earlier we have 40 items in our menu but now we have 80-85 items in our menus as per the recommendation of our customers. And also, it changes within three to four months duration.

We have seen start-ups are the new love of investors these days. What is the scene looks like at your end?

As start-up it is difficult because you have a minimal knowledge about the industry like what’s work and what does not work and what you want to achieve out of it. But time teaches you everything as learning is constant process.

How do you decide on pricing keeping your target customers in the mind?

The pricing is based on the market and the competition.

What is your marketing approach to survive in this market?

Marketing approach which we adopted is lot from social media like Instagram, Facebook, Twitter and even pamphlets.

What is your expansion plan?

We are working on two projects and wanted to target Gurgaon as next location.

When and how did you planned to start a restaurant?

I started my first restaurant during my college days with the name Arab Street. Then I opened a sheesha lounge, and a Lebanese corner. And it was two and half yeras back that I started Mia Bella at Hauz Khas Village, expanding to Malcha Marg. And now, I want to make it a brand with good concept, interior with pan India expansion. 

Tell us about your new restaurant Schengen and its expansion plan?

Schengen is one and half year old restaurant with European Cuisine on the menu which is operational at Malcha Marg. But we are also planning to relocate the restaurant in some other parts of Delhi due to some issues that we are facing at the current location.

What is the main reason for relocating the outlet?

We were facing issues from NDMC and licensing authority. But now the problem is resolved and we want to work in a very calm atmosphere. We want to focus on the restaurants rather than going to NDMC offices. There are big hassles here in terms of licensing. We are looking at a 45 seater restaurants at some happening locations like Lodi Garden, Mool Chand market amongst others. 

How will single window help restaurant business grow?

There are 8-9 licenses and you have to run here and there for licensing. And if it would be single window it would be very helpful for everyone. We will be more focused on our restaurants rather than on licensing. We can grab more concepts, opportunities.

I think in 6-8 moths everything will be sorted. Both state and central govt have to work together for this.

What was the design inspiration for your restaurant?

I travel so much and love to explore the world, walk inside a new restaurant and see what kind of interiors they are doing. I get pictures from the restaurants and even try to bring that feel into my restaurant. Most of my interior is inspired from Europe.

What is your expansion plan?

We are planning to open 4-5 restaurants by 2016 in cities like Gurgaon, Delhi, Mumbai, Pune and Bengaluru. I am also planning to launch a Sports bar which is not here in Delhi. We will also tie up with Delhi Daredevils in the future. And we are also in the way to launch a Mughlai restaurant by next year.

Why do people choose Nutritious Nation over other players in the same category?

We take a lot of pride in specialising in high protein offerings in both food and beverages across the board for vegetarians and non-vegetarians, which has always been a highly neglected macronutrient in the Indian context. We also happen to be the first Indian brand to introduce a nutritional calorie chart breakdown for every item on the menu. At Nutritious Nation, we love to do Healthy...Healthier and have banned all unhealthy ingredients from our kitchens completely. We do not even have any fryers in our kitchen. Everything is grilled, steamed or baked. So one thing that you won’t find on our menu ever is...umpteen calories!

What is so unique about your take-away model?

We strongly believe that healthy eating is not a luxury but a necessity these days and people are moving to healthier eating options almost every day. Nutritious Nation has been the pioneer brand in Delhi-NCR to venture into the health food space 2.5 years ago in Nov 2012 helping change the way people eat on the go. What makes us unique is our product proposition – it’s a one-stop shop for gourmet health food and drink at VFM price points available in both a take away on-the-go format as well as a delivery model where the guests get to indulge guilt-free right at the convenience of their doorstep. Our menu is inspired from leading international health food brands, but at the same time, is customised to cater to the Indian palate. 

Who do you see as your major competitor in your segment?

The likes of Subway, Quiznos, Pita Pit have been around for a while but the customers are fairly well informed these days and want to look beyond players that offer Pseudo Health food on their menu. Pre-cooked, pre-packaged food layered with tons of additives and preservatives makes food lose its nutritional value and hence we started with the first-of-its kind live kitchen in a take-away outlet setup so that people see how their food is being cooked with the freshest ingredients in front of their own eyes.

What are the challenges you face during online order and delivery services?

Managing logistics during peak hours when orders are coming in back to back puts tremendous load on the delivery team because everybody expects their food to be at their doorstep in 45-60 mintues. Tying up with hyper local logistic companies like Quikli & Road Runnr has significantly smoothened out the process and improved the experience for our patrons.

What is your target revenue for this fiscal?

With the Gurgaon Delivery Outlet now up and running in addition to the flagship store in GK2 M Block market, we are targeting a turnover of INR 1.5 Cr.

How do you propose to expand your business?

The team is now actively looking at expanding locations to capture a larger market share and establish leadership position in the health food space across the country. Another 4-5 company operated stores are in the pipeline in the next 12-15 months.

Are you planning to sign any franchisee deal or any plans for fund raising?

All we can say at this moment is that it’s an exciting phase for the brand with discussions happening at different levels with multiple stakeholders.

There are many Pizza brands in the country today. How much competition do you see from them?

Though it is, indeed, a very competitive market, we provide customers with a unique experience and product offering. By doing so, we attract a loyal customer base who tend to come back again and again. So, in general, we do not compete with anyone.

What special offers do you provide to attract customers?

We don't provide offers as much as innovations. Our two main innovations are our pricing model and product distribution. For example, we offer customers the ability to choose unlimited toppings with no extra charges; this is something totally unique to us in pizza. Also, our products are very different, for example, we're the only ones that do a real, monstrous Deep Dish pizza that can weigh up to 1.5 kilos and give a very satisfying experience.

What are the challenges you face at the time of numerous online orders and delivery?

It's always a challenge to ensure that we get the product right, and on time, and very consistently, to our customers. We're constantly working on improving our training, systems and procedures to ensure that we're able to deliver the right experience every time.

How are you Indianising the different types of international dishes according to the preference of the customers?

Given our model of unlimited toppings, it's easy for anyone to customise the dishes to suit their palates. We see a lot of our customers who prefer Indian flavours adding toppings like green chillies, capsicum, paneer and chicken tikka. However, at the same time, we also see a lot of our customers who prefer more Italian or American flavours by ordering things like sundried tomatoes, black olives, fresh basil, rosemary and chorizo sausage.

What's great about Instapizza is that it basically makes the pizza a blank canvas for your tastes and preferences.

Which product is your most revenue generating variety? What is the reason behind the same?

Both, create your own pizzas and deep dish pizzas are most popular. The reason is they are our most unique dishes.

How are you marketing it right to your customer? Who is your target?

Generally, we are very active on social media. Our target is anyone who loves pizza!

What is your expansion plan in terms of numbers of outlet and cities?

We plan to grow the number of outlets aggressively in NCR.

Are you planning to sign any franchisee deal?

Not at the moment, we are only opening company-owned stores. We find that franchising leads to a decline in quality and service. Maintaining a high standard of food and service are our main priorities right now.

What are the upcoming trends in near future?

The upcoming trends that I would say are that Indian restaurants are getting a makeover. Everybody wants to try different international cuisines like Italian, Pan-Asian, Japanese or a mix of all. Since American food is coming in a big way, so Indian food and restaurants are getting complete makeover as traditional dishes too are getting the makeover, and will become more healthy, well presented, more innovative and a lot of home dishes will come in the limelight. So, these things are going to happen in the next two to three years.

What new we can see at Indian Accent?

At the moment, we are opening at New York. And it is going to be a very different type of menu but the heart and the soul will be the same i.e. of Indian Accent. The ingredients which you will be getting here will be far superior in New York. There are going to be new dishes in the menu and exotic things and also lot of home recipes which are going to feature in my fine dining restaurant.  

According to you, which cuisine is overrated in India?

Every cuisine has got something good or bad. There are some cuisines because of which small regional cuisines are not coming up.

Which particular cuisine do you want in your Indian Accent?

Indian Accent has all different types of cuisines. A cuisine from north-east is the one which I am working on. By next year hopefully, I will include that also.

What are the basic essential techniques that you keep in mind while designing your menu?

When I decide the dishes for Indian Accent, the first thing is whatever combination or mixing I do, should make sense and I don’t play with dull flavours as taste is always supreme in my dish. It should also give you good value in terms of money. 

You have so much experience in Indian cuisines and more than 20 years experience at Indian Accent. So, any new launch coming up?

We are opening Indian Accent in New York by November. It is a very big step as New York is the world city and opening a restaurant there is quiet challenging as all the big players are there and it is tough, but we are very excited at the same time.

How did the idea of serving Jacket Potatoes come? How did you develop it into a model?

Back in the UK, it is one of the most sought after foods and we thought of getting the same in India with an Indian twist, since the country is going through exciting times in the food and beverage industry and I believe this is the best time to launch jacket potatoes.

What is the investment so far? Is it internal funding or have you taken some investment or loan?

It is internal funding only.

Who do you see as your target customer as I believe people still believe eating potato as unhealthy eating?

Our target customers include children and adults across various age groups who want to experiment and understand the goodness of potatoes, best eaten when baked and eaten with the skin. Potatoes have extremely low quantities of fat and when baked and eaten with skin, has amazing health benefits.

What are the different menus served at your restaurant?

We have a combination of vegetarian, non vegetarian jacket potatoes with different toppings and a very exciting kid’s menu.

When are you planning to launch the outlet? Tell us something about the design element of the outlet?

We will be ready for the launch by first week of October 2015. The design element is very unique and different and not like a regular kiosk. The idea is to get the feel of British food in India.

What is the size and seating capacity?

It’s a take-away outlet. It’s about 100 sq ft.

Tell us about your special design of the product for kids. Do you have a licensee for this?

We are doing special menu, with unique merchandise and mascot to appeal kids. A very exciting story about our mascot will be a runaway hit with children.

What is your expansion plan (no. of outlets, target cities)?

We are looking at opening multiple outlets in all reputed mails in Delhi NCR and then take the model to various metro cities in the country customising the taste as per local taste.

Are you in talks with investors for external funding?

No, not at the moment. However, would initiate the process in due course of time.

Recently, the T2 at CSIA, Mumbai hosted the first ever Mumbai Food Festival at The GVK Lounge by TFS and Performa – the country’s first ever common, state-of-the art luxury lounge. Travel Food Services (TFS) is a part of K Hospitality Corp. K Hospitality Corp today is amongst one of the largest conglomerates in the F&B sector with a dominant presence across major verticals including hospitality, food services and travel retail.

TFS, India’s largest F&B concessionaire in the travel retail sector, is in the process of rapid expansion across all ports of travel including airports, railways and highway catering, while its other associated enterprises under K Hospitality Corp continue to substantially grow their landside operations. Here are excerpts from the interview:

T2 at the CSIA recently hosted the first ever Mumbai Food Festival at the GVK Lounge by TFS and Performa so please tell us about the festival and what reactions did it garner?

TFS was started with the aim to transform the F&B experience of travellers. Mumbai is a city that never sleeps and we wanted to create something that is one of a kind, by offering our guests something extraordinary at the lounge that excites and helps them re-interpret this maximum city through F&B. This was an endeavor to offer our international guests a long lingering thought and flavor of Mumbai and an opportunity to experience local delicacies which they might have missed in Mumbai. On offer were also some lost and rediscovered recipes and spices. The response has been positively overwhelming with the most appreciation coming from our expatriate and celebrity passengers. Infact, the GVK Lounge has been nominated as Asia’s leading airport lounge at the World Travel Awards 2015. Mumbai festival presented authentic local recipes along with unique sights and flavors of Maharashtra. On entering, passengers got a glimpse of a combination of motifs that epitomizes the spirit of Mumbai; A photo booth offered guests an opportunity to wear local turbans and caps traditionally worn by the various local communities that reside in Mumbai, and take pictures to create memories.

The Business Class Lounge exhibits a stand with totems such as torans, jasmine garlands, lemon and chilli at the entrance, depicting the various items used as local fare in homes. The Mahatrashtran themed menu included Malvani dishes- Prawns Koliwada, Chicken Sukhe, BharliVaangi, Bhakri, MasaleBhaat, Amti, that were served in the iconic ‘dabba’ (steel) tiffin along with koshimbir, mango pickle and a lemon wedge. All courses on the menu had been designed to reflect the Mumbai flavour. Guests could sample Kheema Pav, Patti Samosa, Batata Vada and Pav Bhaaji in an enthralling environment. There were special chaat (light snack) counters that served the tangy and spicy favourites such as Dahi Batata Puri, Sev Puri and Bhel on specially printed food grade newspaper to lend it an authentic feel. We also had a palmist reading hands and a photo depicting the scene of Mumbai which was very interesting. We had several celebrity guests who were extremely excited including our Chief Minister Devendra Fadnavis and Ratan Tata who were fascinated by our food and a truly world-class ambiance.

How did the idea of tapping non-traditional locations like an Airport germinate?

Over 40 years we have gradually built an F&B conglomerate which has an aspiration to be world class and has got recognition all over the globe. Initially our focus was only on the landside F&B business across high street and mall locations, and we were committed to developing a F&B franchise with superlative brand equity. After having done so, we realized that we retained the operational expertise in F&B which could be harnessed effectively. 

We were always fascinated with the travel business and had been studying the potential of F&B in the travel retail sector. We entered the industry when it was still in a nascent stage in India. It is a tough business as rentals are very high and the business takes time to mature. With the rising income levels, proliferation of inexpensive air travel and privatization of airports, the travel retail sector is poised for robust growth.  Backed by our experience and learnings drawn from our years in the F&B business, we realized that we could extend and leverage our F&B operating expertise also in the travel retail sector, especially within airports. That became the genesis of TFS which is today one of India’s largest F&B concessionaire in the domestic travel retail segment, catering to about 110 million discerning passengers.  

With several different brands under K Hospitality Corp, what according to you is the most emerging and profitable trend today?

Our landside operations are growing substantially and on an overall basis, our landside as well as travel business are seeing some great traction over the last 5 years. Approximately our landside business constitutes 50 per cent of our revenues while the remaining 50 per cent is contributed by the travel related businesses.

Two key areas we are excited on, first we have seen a great deal of recognition and a strong identity for our Indian food brands of Copper Chimney and Bombay Brasserie, and I personally believe that Indian food was not the past trend, but in reality will continue to be a hallmark of our F&B landscape going forward. Second, for our travel related businesses we have seen great up take for our brands such as Cafeccino and Idli.com that were created in house and now have garnered considerable fan following at airports. Further I believe our concept of Irish House is a huge opportunity with long legs to run, and we are extremely passionate about it.

In India, we constantly work to create new, exciting concepts & brands. As I mentioned currently, in our landside operations we are focused on our key brands Copper Chimney, Bombay Brasserie and Irish House that have been created by us, and I see them as strong and well differentiated brands with different target audiences.

What is your expansion plan for the overseas market?

Presently, we are primarily focused on India although we do also have presence internationally. In the restaurant business, we have done a successful start with franchising of Copper Chimney in Kuwait, where it has become the leading Indian restaurant. We have even opened a second branch there.

At the airports, we are very successful in India as well as in Oman. We may also look to expand in, as a first step, in markets that have a preference for Indian cuisine primarily in the Middle East and SE Asia such as Malaysia, UAE and such other markets. Over time, Copper Chimney has gained in popularity amongst not only Indians, but also among non-Indians. Through my interactions I have seen that people in the US and European markets know what the brand is about and our famous items.

According to you, how is disruption helping the growth of restaurants in India?

I believe, that the rise of online deliveries and new age start-ups is actually helping restaurants with deliveries getting better. Most of the restaurants today give delivery at home or office a great of importance and there is a conscious effort at ensuring food reaches customers as fast as possible after delivery, with most brands trying to ensure it is at your door within 45 minutes to an hour.

Unlike online retail, the F&B segment in India has not seen a tremendous online explosion yet but is well-placed for significant growth. The challenge is that people always prefer to have that touch and feel experience when dealing with any aspect of their food ordering experience. E.g. we have attempted to make our products available to customers through the online channel with a tie-up with www.DeliveryChef.in. So this is definitely a key area of focus for us. Another key aspect of home delivery is packaging – which is crucial as most food items have a short shelf life and people prefer to consume the food fresh.

Which among your brand is your favorite and why?

That’s is a very difficult question to answer as each of our concepts are bespoke and very differentiated brands, and I strongly believe in each one of them. However, I do tend to have a soft corner for Copper Chimney for the taste, its universal appeal and the fact that I have grown up from a small boy with that taste being a significant part of the upbringing. The brand is 43 years old and has successfully retained its position, legacy and food quality all of which with has translated into a strong consumer loyalty and die-hard fan base. Over the years, the brand has strengthened its presence across India and globally presenting the best of North-western frontier cuisine to guests.

What is your take on in-flight catering, which are the airlines partner you have?

In-flight catering is a very competitive business especially considering the direction the aviation industry is taking over the last few years and its challenges. TFS has a close and valuable association with gate group, with whom we operate the current lounge at Mumbai Terminal 2 and we had done some in-flight partnering in partnership with them. Gate group is one of the largest independent global providers of products and services related to a passenger's onboard experience. However, currently this is not a key focus area for us, at least for the foreseeable future.

When will you start with railway and highway catering? And what would be the plan?

We believe there are significant opportunities in both railways and roads – where we can provide a transformational experience for travelers. We are exploring these businesses as it is still early days. And we understand the opportunities including tenders floated by the government. These companies could be the government agencies which are giving out space for highways and railways such as IRCTC. For highways, we are looking at operators of hubs of highways like on Mumbai-Pune expressway.

Our railway catering would either be on the platform or could be delivery to inside the train through e-catering, because it’s all related to people on the move. Recently we won the tender for the Vishakhapatnam railway station and we are excited to bring our skills to attempt to effect transformational change in the F&B experience of travelers.

What are your quality order standards with suppliers?

We are among the few Indian companies which send in-house quality & audit team to suppliers to examine and scrutinize their standards and we ensure they are certified by the necessary government authorities before we start business with them. We, however, do not just follow generally accepted standards but in addition attempt to enforce higher standards on the products & supplies we receive. We don’t allow compromise in the aspects of handling of the products and freshness of the products we serve, and take all customers complaints extremely seriously.

How do you manage the large pool of skill set?

Our staff is our strength. In K Hospitality Corp we are proud of our over 4000 staff members, who we train in-house. Across all operations, we hire skilled labor but also give opportunity to grow to unskilled people and ensure they undergo rigorous training to inculcate them in our organization. We also have a very flexible HR policy that allows to us to ensure that we give exciting opportunities to youngsters by offering them the opportunity of working in different verticals as they progress in their careers.

What is the supply chain process at your end and who are some of the major suppliers?

We have a very robust supply chain process which is almost like the spine of the organisation that sustains it. We request for tenders and operate in a systematic and transparent manner.

Please tell us about K Hospitality?

The Group is instituted on a strong heritage of over 40 years in the hospitality and food service industry. It was founded in 1972, by my father, the late J K Kapur, with a single Indian restaurant in Mumbai. K Hospitality Corp has, over the past four decades leveraged its strong operating expertise and has emerged as one of the largest hospitality and food service organizations in the region, with over 400 outlets and 4000 employees. K Hospitality Corp operates across diversified verticals spanning: specialty restaurants, bars, cafes, large scale F&B venues concession management, banqueting, outdoor catering, sports & industrial catering and travel retail.

Following this development, the business segments have now been reorganised into two main business divisions Hospitality & Food Services and Travel Retail. In Hospitality, we have large scale F&B Concession management, restaurant management, under Food Services we have banqueting, catering and corporate food services while Travel Retail includes airport F&B, lounge services and merchandise/convenience stores.

What all things come along in designing your restaurant menu?

The menu has to be designed keeping in mind the taste and preference of the well-travelled guests of today. I consider clientele, theme and décor of restaurant, seasonal famous dishes, availability of raw material and fresh and healthy components as the important factors for designing a menu.

What menu tweaks are you planning to introduce to stand out from the crowd?

Innovation is the key to success in the hospitality industry today and it is important to woo the evolving tastes of the consumer. Our team of chefs are constantly creating out of the box dishes keeping in mind its nutritional value and presentation. Recently, we did a Beer & Burger promotion where we presented some innovative burgers. For example, we served Savory Red Doughnut in which the patty was made using beetroot, cottage cheese, hung curd, mango relish and was stacked between savory doughnuts.

Tell us about the supply chain management in your hotel. Who are the suppliers?

We have suppliers on yearly contract basis who provide the best quality food products which are certified under food acts to ensure safety.

Comment on the involvement of senses in a restaurant?

The restaurant has to ensure great taste, aroma, visual appeal, ambience and texture/consistency. Thus, it becomes essential to focus on all the elements to ensure guest delight. We at Courtyard by Marriott, Gurgaon, lay a lot of emphasis on fostering great guest relations through our food and hospitality.

What are the different types of cuisines served at your restaurant?

We are a multi-cuisine restaurant and we serve Indian, Western and Oriental cuisines in our restaurant.

What is the contribution of good menus in restaurant business? How are new techniques in food helping the restaurant grow?

Great food is the main contributor to the success of any restaurant. If the menu is good and attractive, it will contribute to good business for the restaurant. We have an elaborate menu to cater to the diverse palate of our guests, be it the delectable spread of salads, appetizers, main course and desserts. We also have a section in the menu dedicated to kids featuring burgers, pizzas and sundaes. 

It is said that “sales in Indian restaurants are dropping.” What are the reasons for this?

Sales in Indian restaurants are dropping because of the high level of competition in the market and introduction of international food and brands in India. The consumer is spoilt for choice and it is a situation of supply being more than the demand.

What inspired you to become a chef? Tell us about your journey in the world of food.

I have always been a food lover. Being a Chef is a very creative and interesting job. My journey has been quite wonderful with great learning and creative experiments.

How familiar are you with the legalities involved in opening a restaurant? Are you planning to open up your own restaurant?

There are several licenses and approvals that are required for opening a new restaurant. As of now, there are no plans of opening a restaurant. I am very content with the role I have at Courtyard Gurgaon.  

In 2003, the capital market analyst Siddhartha Chatterjee together with his four friends, including Siddharth Bose and filmmaker Goutam Gosh, invested Rs 25,000 each to start a chain of restaurant Bhojohori Manna in Kolkata. The restaurant serves a wide variety of home cooked Bengali cuisine.

The team named their restaurant after a famous Bengali song, from a film made in the 70’s, by the legendary Manna Dey. The track revolves around a magical cook, who travelled to many lands and acquired a unique culinary style of his own. As a child artist in 1979, Siddhartha Chatterjee had also played the role of Topshe in Satyajit Ray’s film Joi Baba Felunath: The Elephant God.

Why did you opt for the name – Bhojohori Manna?

I settled down for the name ‘Bhojohori Manna’ because the name has a quick recall value in terms of food. The Manna Dey’s song had an element of nostalgia with Bengali’s as such. In the beginning, we experimented with a small garage space at Ekdalia, Ballygunge, and Kolkata, which was taken on rent from an owner earlier running a snack bar.

How many outlets are you running? Are you planning to tap North Indian market as well?

We are present in almost all big cities of India. We have three chains in Mumbai, two in Bengaluru, one in Puri, and one in Silliguri. Delhi and Gurgaon are very much in our mind, but the problem of high cost of manpower and rentals in these places will hike the prices of our menu, which might not suit the pocket of every individual.

How are you planning to expand in the coming years?

We are concentrating more in Mumbai and we are also planning to launch QSR model in Kolkata. So, our consumption in 2015 will be limited to Mumbai and Kolkata only. We are also focused on other markets of India and have plans to explore them soon.

What are the numbers that you are targeting this year?

We are planning to open four more QSR’s in Kolkata and two in Mumbai. Moreover, in cities like Delhi and Gurgaon, we will be looking for good managers who can manage lesser cost of manpower, so that our menu prices are not impacted much.

Are you looking for a franchisee opportunity?

The franchisee model is in our mind, but as of now, we are not offering any franchise. Moreover, we would like to send our cooking team to get the production done in our own style because we can’t compromise with the food quality and taste. So the production department will be managed by us only, rest other things need to be managed by the franchisee.

Who are some of the investors in your venture?

We are five partners together running the business. The business is funded by all five of us. Neither we are seeking, nor do we have any external investment from any individual or group.

What is the current turnover of the company?

We should reach around Rs 23 crore mark by the end of the year 2015.

What unique strategies you follow to differentiate yourself from other restaurants?

Despite using the top quality inputs, we have designed our pricing in such a way that the customer finds it a ‘value-for-money’ product. We believe in pricing the food according to its cost and not on the name of the brand.

Please tell us something about Sewara.

Sewara believes in capturing the essence of life by slowing down the pace and savouring the moments; giving all our guests unique experiences filled with meaning and fulfillment. Synonymous with 'slow living', it is an attempt to promote this lifestyle through our verticals - hospitality & organics. Our current properties are; Lodi – The Garden Restaurant, New Delhi, Lakshman Sagar, Rajasthan and Pushkar Resorts, Rajasthan.

What have you kept in mind in while choosing location for your brands?

Sewara's primary objective is to create ecologically and culturally anchored high-end getaways while propagating the sustenance and perpetuation of the socio-cultural and ecological heritage of India; past and living. Our focus is to integrate 'slow living' with a contemporary outlook; creating a source for a healthy lifestyle option which is easily available for the urban milieu. From pristine destinations to casual dining restaurants and organic products; all Sewara services & products are interlaced with these core aesthetics and values.

You are operating a multi-cuisine restaurant, what are the challenges faced in operating a restaurant under this format?

The global cuisine and attrition growth is the biggest challenge today, in terms of retaining our associates and keeping up with the global developments respectively. To counter these we have to continuously motivate our employees, train them and show benefits of long term association with the brand. We keep a regular check on travelling, social media updates and constant communication through key industry friends.

Who are your target customers for Lodi-The Garden Restaurant?

Our clientele caters to a certain section of the society where people have high disposable incomes and high end lifestyles. This also includes expats and diplomats. Lodi has completed 15 years this year and it’s been our constant endeavor to serve our guest with the best possible services. Our expert team of chefs works on the taste buds of our clients and prepares menus accordingly. Lodi has a regular set of clientele that has been dining at the restaurant over the years. Apart from this, every month we also try to promote seasonal cuisines. Like in May, we are promoting Melon festival and in June, we will run Mango festival.

You recently entered into ‘delivery’ space. What initiated you to extend your services?

It is a value added services to our clients. We see the trend of eating in is emerging and a lot of people prefer to order and sit back at home with their friends and relatives.

How important is location in placing your brand? What have you kept in mind in choosing location for both your brands?

Mia Bella is located in Hauz Khas Village, which is known for lake and heritage tomb. So I kept in mind that I need undisrupted view of the lake from the property because the USP of the location is lake view.

Now, if we talk about Schengen , I chose Malcha Marg because it is in the heart of diplomatic society and is near to top locations like Khan Market and CP. The idea was totally to create a European cafe in the heart of embassy, so that they can relate to it to their own places.

How do you target the customers?

We are very active on social media which includes Facebook, Twitter and Instagram. We invest good amount on Facebook, as it is the best place to connect with your customer.
Whatever new dish, dessert or cocktail is made and any festival we organise, we target different audiences for different event.

It is very important to know who your client is and what you are selling to whom. Meanwhile, we also organise festivals, deals and offers and also advertise through traditional media like print and radio.

Are you doing anything special this cricket season?

Yes, we will be doing some IPL dinners at both our restaurants. For Delhi Daredevil and Chennai Super kings, we will also distribute free autograph caps and different merchandise to the customers.

What is your expansion plan?

We are aggressively looking at expanding our brands. We are planning to take Mia Bella brands to Mumbai by end of this year and Schengen in Delhi-NCR region.

We are also planning to open 4-5 bakeries in Delhi-NCR by the end of 2015.

What is your investment scenario? Are you looking for any external accruals?

Yes, we are in talks with few companies for investment for a 3-year plan. Our target is to make a turnover of 50 crores by the end of 2017.

What is the Trekurious experience all about?

We design and curate amazing experiences, like dining with a Michelin-starred Chef or a vineyard owner, and make it easy for people to find, book, and enjoy them.

Could you tell us a little about your revenue model? Have you noticed any trends in which you generate the most revenue?

Trekurious ensures that we get the best deals from our partners and ensure the same is extended to the end user. We keep a small margin of the ticket price as our commission. We find that gastronomy experiences are the most popular, followed by experiential activities for kids, such as cooking and baking classes.

How easy or difficult is it to convince high profile venues / chefs to agree to your revenue model?

It`s really not easy and we have to come up with the most innovative and creative ideas and also have to demonstrate that we can deliver. It's a bit easier now that we have a track record but in the beginning it was quite tough.

What are the different types of cuisine you offer through Trekurious?

We're not really a 'food company' as such so I can't really answer this question. However, we tend to do a lot of experiences that pair food with wine and spirits.

How did the idea of Trekurious come about? What was the initial challenge?

The original idea was to redefine individual travel by creating great experiential tours and activities that allow travelers to have a more immersive experience on their holiday. We then later applied that principle to creating great gastronomy and leisure experiences for local residents as well. The latter business is now bigger than the travel business.

The initial challenge was, as usual, funding and then convincing partners to work with us.

What is the marketing strategy you incorporate to promote your brand?

We have a content driven strategy, we are super active on social media, we have a great blog, and we connect with our loyal customers on FB. Word-of-Mouth has also been a great source of marketing for us.

Can you tell us about the initial investment made? Are you looking for external funding?

For external funding, we raised seed capital from some angel investors including Rajan Anandan, Managing Director of Google India. We are currently raising money to invest in the business in India.

What are your expansion plans?

The plan is to focus entirely on Sri Lanka and Mumbai this year, and expanding to other markets such as Delhi, Dubai and Singapore in 2016.