Suresh Hinduja

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  1. From Time out Mumbai 2004 Plate tectonics We happily order contemporary European, Italian, even Japanese food. So why aren’t we thinking out of the kadhai with Indian cuisine too? asks Rachel Lopez. The next time you’re at an Indian restaurant ordering a platter of reshmi tikka, mopping it up butter chicken gravy with a garlic naan or spooning dal tadka from a metal bowl over your share of jeera rice, think about what your well-travelled, free-spending, trend-savvy counterparts in other cities are doing. If they’re in New York restaurants like Devi or Tabla, they’re probably being served crunchy bhindi fry as a pre-dinner snack, a square pyramid of sukkha bhel on clear glass plate and drops of meetha and teekha chutney on each side as an appetiser-for-one, having dal as soup, and a tandoori steak between two triangles of naan as a sandwich. In London restaurants like Amaya, Benares, Cinammon Club or Zaika and they’re probably getting their ragda pattice as three aloo tikkis stacked over a little puddle of ragda on plate criss-crossed with trails of tamarind sauce. They’re ordering a lamb kebab starter that’s actually a single minced-mutton ball balanced on a dab of yoghurt and topped with another dab of chutney. They’re getting duck, prawn and chicken in the same dish (but cooked to different styles and served in a segregated glass plate as a tasting portion), enjoying pao bhaji as a main course (with a burger-bottom of spiced pao topped with bhaji and onion garnish) and getting their fish-curry-rice in a single white plate (featuring a cutlet of rice topped with curry and filets balancing on the whole affair). Restaurants in cities as far apart as Mauritius, Moscow, Toronto and Dubai are offering sophisticated four-course Indian meals with nary a kadhai, oily tadka or sharing-portion of biryani in sight So much for India being in sync with international dining trends. While our cuisine is making big leaps abroad, it seems to have stagnated in the country of origin. Even Indian restaurants advertising contemporary or modern Indian fare are, for the most part, serving light fusion, wary of venturing further. Khana Sutra, which opened at Kolkata’s new Chrome hotel in November, claims to be the India’s first restaurant serving nouvelle Indian cuisine. But instead of the one-person servings, lighter sauces, clearer flavours, short menus and artful presentation so characteristic of the French nouvelle cuisine movement of the 1970s, KhanaSutra simply updates regular restaurant khana. Generic green, yellow and red gravies are dispensed with and the tandoori betki, a popular main course, is served whole, but their signature dal still comes in a big bowl and every one ladles out their share. “The new Indian middle class isn’t as curious and open to new ideas as everybody would like to believe,” said Antanu Chowdhury, Chrome’s F&B executive and the man behind KhanaSutra. “But there is potential for change.” The rest of India’s food industry desperately believes that too. “May be we wanted to eat the way we have eaten all our lives and that is why it’s taking time, but I do not feel people are reluctant,” said Hemant Oberoi, executive chef for the Taj group, who opened Varq, a contemporary Indian restaurant in Delhi in 2008. “There’s life beyond tikka, makhani and biryani in our cuisine.” The bestsellers on the menu include martaban ka meat (lightly spiced lamb with onions and tomatoes) and Varqi crab (a tower of crabmeat sandwiched between crisps of filo dough, topped with a prawn and garnished with chive, vinegar, chilli and a red chilli flower). Suresh Hinduja, a food consultant who runs GourmetIndia, India’s oldest and perhaps most respected food forums, in Bangalore believes that Indians “deserve better than standard plating and presentation”. But he lists several reasons for its failure to take off in India, the most obvious of which is the way Indians view their own cuisine. “Its comfort food for us,” he said. “Recipes and dining styles were all invented in our villages so as we move to cities, the last thing we want to do is abandon our past by changing the food.” We’re wary of exoticising what is familiar. We’re scared of fixing with what ain’t broke. We like to share and we’re reluctant to use forks and knives for food we so proudly eat with our fingers. We’re also not likely to pay higher prices for what is essentially the same food, plated prettily in single portions and not subsidised by family-size quantities. Meals for two at Varq are a steep Rs 4,600 and the tasting menu at Devi, New York is $85 per head, both not including drinks. Food columnist Javed Gaya, who makes frequent trips abroad, recalls seeing “plenty of Indians” forking out 60 pounds for nouvelle Indian food at London’s Amaya. But Indians abroad aren’t the same as Indians in India. We may eat out several times a week and be familiar with sashimi, truffle oil and carpaccio, but it will be a while before we can pay Rs 1,000 for vegetable koftas without thinking of how our mums can make it for less. “We’ll pay Rs 1,000 for something only if it is completely foreign,” said Hinduja. In the time it takes for Indian diners to accept that style is substance with nouvelle Indian food, chefs will do well to keep busy. Nouvelle menus take time to develop because they are so dependent on the chef’s imagination. “I took almost five years to conceive the idea [of Varq], that too in a city of Indian food foodies,” said Oberoi. “At times my own colleagues thought it will not work.” Gaya believes that the chain of command at five-star hotels are too complicated to let chefs develop menus independently and there aren’t enough stand-alone places willing to make the big leap. Indian restaurants today are also in a difficult situation, believes Hinduja. “It will be tough for European or Indian restaurants to introduce nouvelle Indian because [customer] expectations there are different,” he said. “We need a whole new category.” He slots nouvelle Indian restaurants into three grades: gentle (the slightly tweaked food at Devi), mid-way (the slightly more elaborate food of Benares) and radical (Debu’s in Toronto, which served a single main course of Mughlai-style chicken with fried quail egg, panseared quail with cardamom flavoured ground caribou and veg kathi roll with chicken vindaloo for Valentine’s Day). “We’ll have to start at the gentlest,” he said. Until then, there’s new hope in Juhu’s Azok. The menu has been developed by Vineet Bhatia, whose Michelin stars (two) and restaurants (in London, Mauritius, Los Angeles, Dubai, Libya, Saudi Arabia and Moscow) may just give local diners the confidence to try something new. Bhatia calls his food modern Indian cuisine – dishes that “look European, but feel Indian if you eat with your eyes closed”. Azok serves blue-cheese and dhaniya naans, banana cakes dusted with cumin, wasabi flavoured kulfi, and a Punjabi Penne: red chicken tikka with asparagus and penne in a makhni sauce. Their main courses come plated and people still ask how many it can serve, but the kitchen is accommodating. It’s willing to do the old one-by-two and plate them separately. Maybe nouvelle Indian just needs a little push. Codified classical cuisine, with its set proportions and combinations, was a reaction to the ancient regime and was sparked off by the French Revolution. Nouvelle cuisine, like similar movements in theatre, film and literature, was born out of Sorbonne’s student revolution in the late 1960s. Could it be that we’re happy enough with our bowls of gravy and there’s nothing to protest?
  2. Hello sir. I read your book times food guide, restaurants in Bangalore. I am very much pleased by your way of writing and giving info about a retaurant in so less words. Coming to the point, I am planning to open a andhra restaurant in koramangala 5th block. I am making the rental agreement this month. When I read your reviews about all the andhra restaurants I observed that you were searching for something different in andhra cuisine. I would love to take insights from you sir. Please share with me your email id or reply me. I will be waiting for your reply. Your insights would help me alot sir. Thank you.

  3. Hot on the heels of his successful Farzi café launch Zorawar Kalra is back again with his clever, modern interpretation of Maharaja Ranjit Singh's robust, earthy cuisine from the Land of the five rivers- Punjab. In the comfort of a trendy, fine dining space, you can sample, tuck in or gorge on curated dishes that celebrate the culinary richness and diversity of this fertile, hospitable part of the country. His menu appeals to the well traveled, global Indian with a taste for the authentic and an eye for the stylish and original.Incorporating secret family recipes from Punjab, tried and tested Dhaba specialties and world class presentation Kalra uses his skill and discerning palate to create a dining experience in the city that is quite unique.Credited as the entrepreneur who made Indian cuisine cool again with his impressive award winning portfolio of restaurants across cities, he brings you Made In Punjab a fine eatery that will add a whole new exciting dimension to Bangalore's eclectic dining scene. To pique your interest and tease your palate some of the dishes on the menu include maa ki dal, changa burger,LOL tikki, luxury bc..!! (butter chicken), nalli hard kaur, barnala town fish curry, goushalla di kulfi…..and....plenty. Plus a microbrewery and fabulous cocktails .
  4. That we knew, but I thought a idli-dosa joint would survive nevertheless.
  5. farzi cafe

    What can be expected of Farzi café - Reverse Vada Pav Then Cool off with a Apple Foamantini Mishti Doi Spheres Reinvented fruit rabri – seasonal berries and fruits in different forms, mixed in mascaporne rabri, served with almond and raisin tuille, dehydrated pineapple sheet and constantly erupting butterscotch foam. \ Chilly Pork Ribs (imported) in Kashmiri Rista Reduction … and wind up with Hajmola Candy @EarnestTaster Looking forward to your next visit to Bangalore.
  6. Zorawar Kalra's Farzi cafe is opening in Bangalore Counted amongst one of the youngest, successful restaurateurs of India,Zorawar Kalra has a rich heritage spanning over four decades in the Indian culinary space and hospitality industry. Considered as the ‘Man with a Vision on a Mission’ and ‘the Prince of Indian cuisine’, he has recently been recognized amongst the 50 Most Influential Young Indians by GQ India, “Restaurateur of the Year Award, 2014”, Vir Sanghvi Awards, HT Crystals, 2014 and “Entrepreneur of the Year in Service Business - F & B Services”, Entrepreneur India Awards, 2014. His concept of a revolutionary modern Indian bistro- Farzi Café, is best described as a gourmet experience, an amalgam of traditional global cuisine, with Indian influences, contemporary presentations, culinary styles and ambiance with the aim to bring Indian cuisine, back “in-Vogue”.
  7. IRIS – The National Restaurant Summit I am honored to have been invited as a moderator to this event. :- Day ONE Theme: TRENDS - The Game Changers – A world-view… 1 – Keynote: Eating Out Trends - Key Trends in Key Markets – 10.00 – 11.30 What are the latest trends for 2015-16? What is emerging that you need to know about? Hear from those on the ground as to what innovations and trends are exciting consumers in their markets. (A focus on the UAE, Asia and India market as key markets for Indian f&b operator going forward). For India – TechnoPak, For UAE – KPMG Tea/coffee break – 11.30 – 12.00 2 – A Panel Discussion - Eating Out Trends in India –12.00– 13.30 (includes Q&A) What is happening in our backyard… what is working and what is not? Is there room for growth? How the consumer spending patterns are changing? challenging the mindset of the way F&B is sold (Speakers - Kabir Suri – Mamagoto, Mihir Desai – Bar Stock Exchange, Kishore – WTF and Moderated by - Riyaaz Amlani - Social) Lunch – 13.30 – 14.30 3 – Keynote - How is social media changing the game – 14.30 – 16.00 (The first part needs to be an overview…insights on to how social media is changing the game, stats, technology, influencing patterns etc. The second part could be the likes of Zomato and some other powerful food sites/engines who drive massive opinions and traffic to a restaurant – what do they do, how do they keep the traffic coming, what are the kind of restaurants that engage or interest them, can they share a case study or two. The third part would be – foodservice operators who have used social media effectively from India – the likes of Impresario, Dunkin Donuts, Pooja Dhingra etc) who need to share maximizing the brand presence – the dos and donts in media, their learning curves and finally their outcomes resulting in greater footfalls/business. Food critics, bloggers and social media savvy restaurateurs share their insights (Moderator – Shobita Kadan and Speakers – Kedar Teny – Director Marketing, McDonalds, Chef Kelvin Cheung, Roshni Bajaj Sanghvi (food critic), Harshil Karia (Social media agency - Schbang) Tea/Coffee – 16.00 – 16.30 4) – A Panel Discussion – Trends - What Not to Do in Restaurant Design – 16.30 – 18.00 A look at some of the most serious design faux pas that turn a dining destination into a disaster. How to avoid these and create a space which works operationally and aesthetically. What are some of the stand out openings around India in the last 12 months? (Moderator is Veer Vijay Singh and Speakers are – Kamal Mallik, Ayaz Basrai, Pronit Nath, Shabnam Gupta) 5) – Case Studies – The winning formula – 18.00 – 19.00 Three presentations of 20 minutes each from the trend-setters. Get into their minds, hear their learnings, know what they did and what makes them tick… (Moderator – Snehal Kulshreshtha and Speakers are the current 4 top restaurateurs –Yash Banage (Bombay Canteen), Zorawar Kalra (Farzi Café), Priyank Sukhija (lord of the drinks) Cocktails DAY TWO Theme: Managing Money – Building your Restaurant Road Map… How can you find the best equity partner, and what are they looking for? How should you approach them, and how can you ensure your projects are investment ready? 1 - Keynote: Financial Outlook for the Restaurant Industry: Weaknesses, Threats and Opportunities – 10.00 – 10.30 (Rahul Singh of Beer Café as Secretary, NRAI with facts and figures) 1P – Keynote – Investment trends – 10.30 -11.00 From quick serve, to the booming fast casual segment, venture capital companies are stirring the pot in many restaurant kitchens. Business dynamics are changing rapidly. (Speaker – Siddharth Bafna from Lodha) Tea/Coffee Break – 11.00 – 11.30 2 – Panel Discussion – On Valuations and what drives value – 11.30 – 13.00 What drives valuations? What is an investor looking for from an operator or concept? Knowing what parameters drive value, what buyers want to see and the steps that increase business valuations should be important to every single business owner. Not surprisingly, value means different things to different buyers. The perceived value depends on the circumstances, interpretations and the role that is played in a transaction. Meet some of the restaurateurs who have raised capital and learn about their journey in creating value… What should you look for when assessing potential partners and opportunities? Looking at the first transactions in the region, what lessons can be learnt and what are the key challenges for those looking at M&A? Where are the opportunities? What’s driving current financial engineering and how does this impact on ROI? (Kabir Suri - Mamagoto, Sunil Kapur and Varun Kapur – TFS, AD Singh – Olive, Pramod Arora - Everstone, Vinayan- JSM, Darius-New silk route etc and Moderator- Siddharth Bafna – Lodha Capital Lunch break – 13.00 – 14.00 3 – Keynote: Franchising vs. Developing Own Brand – 14.00 – 14.30 Both franchisor and franchisee are exposed to huge amounts of risk when entering an agreement. How do you understand the matrix of variables at play? How to minimize the risk? What are the keys to a good relationship for both parties? Discover some of the ‘Bad Practices’ that happen in India and the way forward… C Y Pal – President, Franchise Association of India (FAI) 3 P – Keynote Panel Discussion on ‘To franchise or not to franchise’ – 14.30 – 16.00 Numbers, timelines, risk and return. A side-by-side comparison of developing through the two different business models. (Speakers – Chetan Arora-Subway, Sanjay Coutinho-Baskin robbins, Dheeraj Gupta-Jumbo Vadapav) Tea/Coffee Break – 16.00 – Round Tables – 16.30 – 19.00 Round table ‘hosts’ will facilitate discussion with delegates around the table’s assigned topic. After 30 minutes participants will be given the opportunity to swap tables and participate in another discussion. This is an excellent opportunity to share industry challenges and knowledge in an intimate and interactive setting. Cocktails - 19.00… DAY THREE Theme: Connecting with the Chefs… Chefs are no less than artists and cooking is definitely an art form. On the other hand, food is big business these days. This creates a beautiful synergy of art and commerce. In keeping with this trend, the role of the chef too is undergoing a massive change. From abysmal anonymity in the kitchens, they are the superstars of today’s hospitality industry and are brands in themselves. Taking their place under the sun comes with its own set of challenges, like maintaining that perfect balance between art and commerce. Another big challenge is keeping pace with the evolving yet fickle taste buds. IRIS is dedicating a day to Chefs which allow these food wizards to get together with their contemporaries across the country and share, debate and display their skills, besides trying to find innovative ways and means to overcome the challenges of constantly pushing the envelope and reinventing themselves and their art form. 1 – Keynote Panel: Times are a changing…A bird’s eye view for the chefs on New Frontiers, Fresh Challenges, Unlimited Opportunities in the business of F&B – 10.00 – 11.00 Marc (Director) and Hemant Teneti(Area Director, India) - Marriott International , Ayaz Basrai and Chef Gresham Fernandes Tea/Coffee – 11.00 – 11.30 2 – Trends – Going Local - Farm To Plate – Meet the Farmers – 11.30 – 13.00 Discover the farmers that are producing regular and exotic foods in your backyard. Figure out if it will be possible to work with them closely to customize your menu and bring fresher ingredients to diners. Will this type of local sourcing become a trend in the restaurant industry? Lunch Break – 13.00 – 14.00 3) – Trends – Banqueting Menus - How creative can we be? – 14.00 – 14.45 As we peer into our crystal ball for 2016, do we see another wild and wonderful year for banqueting. What does the customer want? Do we follow popular demand or do we lead by creating new menus? Karan Kapur – CopperChimney, Chintan & Mithun Suchak – Trupti Caterers, Chef Sahara Star, Chef Grand Hyatt, Chef Renaissance 4) Be Inspired – 14.45 – 16.00 Sharing the journey of a few chefs - inspirations, learnings, discoveries, approach to work, falls and victories along the way - and what the chefs of today need to be most concerned about. Chef Abhijit Saha – Caperberry, Chef Gautam Mehrishi, Chef Vicky Ratnani, Chef Anupam Banerjee, Chef Bakhsheesh Dean Tea/Coffee – 16.00 - 16.30 5) Panel discussion – On Celebrating India – 16.30 – 19.00 Celebrating India through its’ cuisine, is it a misnomer, is it a dream, is it a reality? With such a rich and varied legacy is it possible to prove to the world that Indian cuisine is as sophisticated and as advanced as French, Japanese, Thai or any other? Also, barring a few, like the Bukhara, Indian Accent etc there are more Indian restaurants overseas that get global recognition – is it just better PR and marketing or is it that Indian food outside of India is better than in India itself? Can we open our minds and deliberate on what truly is the state of Indian cuisine in India (including regional cuisines) and where are we headed? Panelists will be celebrated chefs of India! and Suresh Hinduja Cocktails – 19.00
  8. iris.jpg

    From the album My Pixels

  9. bbay.jpg

    From the album My Pixels

  10. Bengaluru is ready for the Food Oscars   The city's foodies will be at the Times Food & Nightlife Awards 2016 tonight The most glamorous night of the year is here! Bengaluru foodies get to sample the best of food and nightlife in the city at one venue.The Food Oscars, the Times Food and Nightlife Awards 2016 will see the who's who from the film, social, corporate, fashion, literary, arts and sports circuits rub shoulders and cheer for their favourite restaurants and lounges in the city . The event, which will be held tonight at ITC Gardenia, will honour the best in the food business across 40 categories, in cuisines that include favourites like Andhra and Chinese, to the more experimental like Pan-Asian, Parsi and Japanese. The awards night also includes new categories this year, from Best Chef to the Best Restaurateur of the year. The evening will also raise a toast to the best nightspots in the city in different categories, with a special award going out to the best bartender too. The chief guest for the event, Kannada film actress Radhika Pandit, will launch the Times Food Guide 2016, Bengaluru, which has been anchored by Suresh Hinduja. Radhika will also present some of the coveted awards along with celebrities present at the occasion. MC Anuj Gurwara will preside over the evening as the host with his jokes and repartee. What follows after the launch and awards ceremony is nothing short of a foodgasm, with the guests getting the chance to sample the offerings from the winners, right from the innovative beverages to the choicest of grills, entrées and desserts. With so many treats on offer under one roof, it is a fitting end to a night that pays tribute to culinary kings.
  11. It’s the weather, it’s the traffic – both factors have led to a rise in the new trend of neighbourhood eateries. People no longer want to travel long distances and brave unseasonal rains and dreadful traffic. So every locality has, out of necessity, spawned its own favourite places and with the good logic of maximising available time. The arrival of new players in the Andhra restaurant space is hardly surprising, as they do offer value for money menus, though we are yet to discover any differentiating factors between most of them. Check out more regional favourites here. Maybe it’s been there all this while, but we are also noticing a resurgence of pork. It’s become the buzzword with every bit of it, especially pork belly, showing up on menus across town. Looking at reviews from around the country, I think Bangalore leads the way in this new porcine obsession. Plus, in terms of hotels, the Shangri-La announced its arrival with a glitzy event beneath its massive chandeliers, which drew out the cognoscenti to this lovely property. And finally, keeping up with true Bangalore tradition, the bar and nightlife scene too is much more vibrant now. Late-night restrictions have been relaxed with extended hours on weekends, providing a much-needed break for establishment owners as well as consumers, who can now step out for a drink late after work. Of course, the success of microbreweries has proved to be a magnet for many new brands.
  12. Keep them coming Anil
  13. I am off to ground zero in a few hours from now. This promises to be the grand woodstock of all food festivals--- Representatives of several tribes and communities from all over the world will contribute to the event by sharing their knowledge and experiences A large delegation of representatives of indigenous communities from the Slow Food Terra Madre network and beyond will be participating in Indigenous Terra Madre (ITM 2015), which will take place from November 3 to 7, 2015 in Shillong (Meghalaya, India). The event is the result of a collaboration between Slow Food, theIndigenous Partnership for Agrobiodiversity and Food Sovereignty (Indigenous Partnership) and theNorth East Slow Food and Agrobiodiversity Society (NESFAS). International representatives will be coming to the event from five continents, from 14 African countries, 17Asian countries, 8 European countries, 12 American countries and 7 Oceanian countries. Brazilian tribes and communities - the Juruna tribe (Aldeia Juruna, Boa Vista, Vitoria do Xingu-pa, Pará state). The organization Do Povo Juruna Do Xingu (Apijux) is part of a community made up of around 250 people. They are been affected by the construction of one of the biggest hydroelectric plants in the world (in Belo Monte). The community produces their own food in order to prevent illness and they are trying to stop the devastation of the forest. Two representatives from the Juruna tribe, a mother and son, will participate in the Food Festival, which will be held on the last day of the event: the Brazilian cook Marineide Machado Camizao will be cooking for more than 100 people in the ITM Kitchen, together with Indian cook Artet Kharsati. Marineide will prepare three different dishes using indigenous Brazilian products. - the Sateré-Mawé tribe (Terras nativas Andirá Marau; Uaicurapá, Andirá, Barreirinha and Marau and Amazonas-Pará rivers). The Sateré-Mawé tribe has been cultivating the native Waraná fruit for hundreds of years, as part of their culinary and religious culture. Many years ago they decided to follow the ancient traditions of Mayan meliponiculture by breeding small native stingless bees - the Canudo bees - who are responsible for the pollination of at least 80% of the Amazon flora. The Slow Food Presidia of the Waraná and the Native Canudo Bees’ Honey of the Sateré-Mawé tribe are closely linked, since the nectar is obtained from the flowers of the Waraná plants. A representative from the Sateré Mawé community will attend the Thematic Track Session "Pollinator And Bee Enthusiasts Get Together" which will be held on November 4, from 11.15 am to 12.45 pm. - the Xakriabá tribe (Terra Indigena Xakriabá and Xakriabá Rancharia, Itacarambi and São João das Missões rivers, north of Minas Gerais). The predominant vegetation of the area is the cerrado, where people can hunt and harvest fruits such as cagaita, araticum, jabuticaba, maracujá, melão de São Caetano, xixá and pequi. Some of these products are already on board of the Slow Food Ark of Taste (Cagaita andPequi). A young representative from the Xakriabá community will attend the Thematic Track Session "From Field To Plate: Stories Of Slow Food, NESFAS And Other Producer And Chef Alliances" which will be held on November 4 from 11.15 am to 12.45 pm. Ethiopian tribes and communities: - the Konso community (south-central Ethiopia). The origins of Konso culture are intertwined with the domestication of the moringa tree and its introduction in the highlands. Moringa leaves have joined the Slow Food Ark of Taste. The trees provide shade for coffee, the most valuable cash crop in the highlands. In fact the association of the two plants, moringa and coffee, exists only in the Konso area as it is a specific cultural expression of the deep link between the Konso and their ecosystem. - the Hor tribe (southwest Ethiopia, north of Lake Stephanie Basi). An agro-pastoral community with a population of 6,000, mainly pastoralists and fishers. They plant different type of sorghum and raise sheep, goats and cattle, acting as custodians of rare local varieties. - the Guji-Oromo community (Guji zone in the Oromia region). They are among the indigenous Oromo tribes sharing borders with the Sidama, Gedeo and other ethnic groups in southeastern part of the country. The Guji people are pastoralists in lowland areas and farmers in the highlands. In the highlands they produce honey, coffee, cereals and other crops, whereas in lowland they raise camels, sheep, goat and cattle. They govern themselves using the Gada system. - the Gedeo community (southern Ethiopia between the Sidama and Boran zone of the Oromia region). They are sedentary cultivators, focusing on a food crop, ensete (Ethiopian banana), and a cash crop, coffee. They are unique among the ensete-growing peoples, as they plant the ensete, elsewhere largely a homestead crop, in the fields. They are the only people to intercrop their ensete with coffee. The Gedeo are also renowned for their conservation of natural resources. Using ensete, the Gedeo are able to produce food, livestock feed and wood from the same plot. - the Hadiya community. Mainly shifting cultivators. - the Gamo community. They are agro-pastoralist people and grow cereals, root crops and livestock on a mountain landscape. Representatives of several groups and organizations from Ethiopia will also attend the event, including the Woyera-Moringa Suppliers Association (a cooperative which unites mostly female members of the Konso community who work with moringa leaves); the Baaboo (a local NGO which focuses on ensete development—planting, processing, and marketing—and on Gedeo ensete cuisines; the Tena Agar Traditional Foods and Utensils Protection and Promotion Association (established in 2011, it studies, documents, promotes and supports the production, preparation, supply and distribution of traditional foods and drinks and their utensils); the Daanchee Gedeo Ensete Cuisines Baaboo Development & Relief Association (whose mission is to promote Gedeo ensete cuisines through food shows, cultural events and its mobile kitchen) and Addis Ababa University. Kenyan tribes and communities: - Gabbra communities (northern Kenya and highlands of southern Ethiopia). The Gabbra communities are camel-herding nomads, specializing in the production of milk and animal fat. They will use their traditional knowledge and experience in nomadic livestock management to demonstrate herders’ resilience to cope with constant drought and climate-change-induced stresses. - the Watta/Wayyuu community (northern Kenya and southern Ethiopia). The Watta community is traditionally made up of hunters and gatherers, though they have now been assimilated into a larger group in the region. The Watta are at the point of extinction, having been marginalized and lost their hunting livelihoods since government policies made hunting illegal and seized land for development. Currently they are pastoralist and are promoting a revival of their culture and language in order to reclaim their identity. - the Kalenjin community (Rift Valley). The Kalenjin community is a semi-nomadic pastoralist group famous for giving returning champions a drink of traditionally fermented milk known as mursik from a colorful gourd or sotet. The adoption of mursik milk-preserving technology by non-pastoralist communities has meant its commercialization can serve as a viable source of income for livestock farmers. - the El Molo community (southeastern shores of Lake Turkana). The smallest indigenous fishing group (around 400 people) in the area. - the Ogiek tribe. Involved in the production of the Ogiek honey, a Slow Food Presidium in the Mau Forest. With support from NECOFA, Manitese and Slow Food the members have been given training in adding value and marketing and are now in the process of developing a Participatory Forest Management Plan (PFMP) that will allow them to co-manage the forest with the Kenya Forest Service. Since becoming a Slow Food Presidium and adding value to their honey they are earning a better income, which has greatly improved their lives. - the Burji community. This community practices agro-pastoralism and is made up of farmers and traders. The community promotes drought-tolerant crops (e.g. finger millet, sorghum wheat, barley) and uses indigenous knowledge in planting kale and onions to sustain itself. The Burji produce ruke, a bread made from wheat flour, which can last for more than three months and it is mostly used by men when travelling long distances. - the Borana community (Isiolo county). These pastoralists face numerous challenges because of the harsh nature of their living environment. They are greatly affected by seasonal weather changes, and are not economically empowered to cushion themselves against these tough conditions. The imminent erosion of a culture of preservation will also soon expose a technological inability to ensure a sustainable food supply. - the Samburu community. A nomadic pastoralist community whose mobility depends on the pattern of the rains. They live communally and they eat mainly milk and blood from their animals and wild honey, which acts as a herbal medicine and helps prevent illness. - the Turkana community. The third largest Nilotic ethnic group in Kenya, mainly semi–nomadic pastoralists. Livestock is a very important aspect of their lives; they rely on their animals, like cows, goats, camels and donkeys, for milk, meat and blood as their staple foods. - the Rendille community. A nomadic group in north-central Kenya, very dependent on their livestock, which they rely on for milk, meat and blood, their staple foods. They keep animals like cows, goats, camels and donkeys. The women are in charge of the animal products (meat, blood, milk and ghee) and feeding the families. - the Porini Sanctuary, a hub in the middle of the Mwireri community. This hub brings together hunter-gatherers, small-scale farmers and pastoralists. It saddles a diverse melting pot of cultures and forms a stable stronghold of intercultural exchanges and cultural tolerance, as was demonstrated during the post-election violence in 2007/2008, when the community was a haven for those fleeing disturbed areas. They are currently collaborating with Slow Food Kenya on how to form a Presidium. Indigenous honey and food crops are the main products, which feed the neighboring communities. Representatives from several other groups and organizations from Kenya will also attend the event, including the Kivulini Trust (an organization that supports the improvement of the social and economic status of pastoralist communities in the Trust area through capacity building for sustainable livelihoods leading to self-reliance), the Waso Trustland Project (which undertakes protection of land user rights and social and economic development of indigenous communities in Isiolo county), MWADO (Marsabit Women Advocacy and Development Organization), the Samburu Women Trust (a network of thousands of women across four counties in Kenya) and the Pastoralist Youth for Environment Conservation (started in 2012, its main aim is to empower pastoralist youth to become self-reliant and participate in a number of activities). Mexican tribes and communities - the Mixes community (Sierra Norte de Oaxaca). The overall community consists of nearly 290 smaller communities and settlements within 19 municipalities. The Mixes have ethnic differences, expressed through clothing, customs, gastronomy, economic activities, art and language. The Mixes produce Pasilla Mixe chili, a product that is on board the Slow Food Ark of Taste. There will also be a representative of a project for the production of coffee. - the Nahua de Tlaola community (north of Puebla Sierra). The community has approximately 2000 inhabitants. Since ancient times farmers have cultivated a chili, locally known as Serrano Chile, which is already on board of the Ark of Taste. Men and women of all ages participate in the planting, harvesting and processing of the Serrano chilis; women are responsible for the preparation of the seeds. Since ancient times, Nahua women have smoked or sun-dried Serrano chilis, so that they would be available in periods in which otherwise there would not be access to fresh products. From the Nahua de Tlaola community, there will also be a representative of the Empresa Social De Mujeres Indígenas Nahuas Productoras De Chille Serrano Criollo Mopampa. The Nahua de Cuetzalan community will be represented through theSociedad Cooperativa Agropecuaria Regional Tosepan Titataniske, an organization composed mainly of indigenous families who want to work together to improve their quality of life and who are produces the Puebla Sierra Norte Native Bees Honey, a Slow Food Presidia. - the Tarahumara community (Sierra Tarahumara in Chihuahua). The Tarahumara are organized in villages that oversee a number of farms. The most important food for the indigenous people who inhabit the Sierra Tarahumara is corn. For them, corn is not only food for the body, but also for the soul. With corn they produce tortillas, pinole, atole and teswino. During all their festivities and ceremonies they offer food to Onorúame-Eyerúame (Father-Mother gods) to thank them. There will also be a representative of the CONTEC organization, which works with the community to promote rural economy and local governance. - the Yaqui community (Valle del Rio Yaqui, Sonora). Currently the population numbers approximately 32,000 people. Traditional economic activities are livestock, agriculture, fishing and craftsmanship. - the Otomi community (San Francisco Magu, in the state of Mexico). - the Calcehtok community (Municipality Opichén, Yucatan Peninsula). - the Tzeltal Maya community (Amatenango del Valle, Chiapas). All heads of household grow corn for the food security of the local community. For several centuries, production in this area has been characterized by the use of milpas: a milpa is a system for growing up to sixty different crops: beans, corn, malezas or quelites (leafy greens), for example. The food produced in the milpas represents a healthy and complete diet, which adequate proportion of proteins, complete carbohydrates, fats and needed micronutrients. Siberian and Central Asian tribes and communities - click here for the Russian version: - the Khongodor clan of Buryat-Mongolian people (Lake Baikal region). They belong to the largest ethnic group in Siberia. Meat and milk are the main components of their traditional diet. For thousands of years “Sagaan Idee,” meaning white foods or dairy products, were an essential part of their lives; these foods are considered alive and treated with a huge amount of respect (milk is considered sacred). Buryats strongly believe that during ceremonies that worship ancestral spirits and their gods, the inaugural offering should be made of milk and milk products. - the Pamiri people (Tajikistan). Pamiri history is marked by conflicts over territory and scarce natural resources. By 1904, Russia had annexed the Pamiri lands from the emir (king) of Bukhara. In total, the Pamiri population reached about 120,000. Most live in the high valley of the Western Pamirs Mountains. These mountains are known as the "Roof of the World" in Persian. They are the second highest in the world after the Himalayas. Pamiri are involved in the production of Pamiri Mulberry, a Slow Food Presidia. - the Crimean Tartars (Crimean Peninsula). The Crimean Tartars are famous for their rich variety of wild plants and medicinal herbs, traditionally used to make teas and balsam liqueurs. Included among their most notable products are a wild rose tea and a beverage based on dandelion root and bramble leaf. - the Tubalars community (Altai Republic). They were hunters, fishermen and gatherers of pine nuts, berries and mushrooms, but encroaching civilizations have destroyed their former way of life. The Taiga forest was subjected to cutting, and mountain rivers were turned into channels for the transport of timber. The community includes beekeepers who produce honey and safeguard local species of bees. - the Evenk people (formerly known as Tungus, in Eastern Siberia, Russia). The traditional Evenki economy was a mix of pastoralism (of horses or reindeer), fishing and hunting. Representatives from several groups and organizations from Siberia and Central Asia will be present, such as the Baikal Buryat Center for Indigenous Cultures (which works on cultural rights of Indigenous Peoples of the Baikal region, environmental protection, biodiversity conservation and the revival of traditional knowledge and spirituality); the Union of Beekeepers of the Altai Republic (which promotes bee products and markets products from local producers); the Institute for Sustainable Development Strategy Public Foundation (which promotes the concept of biocultural diversity in Kyrgyzstan and provides informational, organizational and financial support to NGOs and CBOs); the Agency of Development Initiatives - ADI (which contributes to rural development by providing support through community development initiatives and which is present in all seven regions of Kyrgyzstan); the Russian Association of Indigenous Peoples of the North, Siberia and the Far East - RAIPON (an umbrella organization uniting more than 40 different nationalities living in Russia) and theAssociation of Indigenous People of Russia and Far East Indigenous People community “Tiger.” Tanzanian communities: - the Masaai community (Arumeru district). They are mainly pastoralists who move from one place to another during the dry season looking for pasture. However, some are also farmers. The Masaai have been affected by landgrabbing by foreign investors, which has caused land conflicts. Slow Food has previously reported on this landgrabbing occurring in the Serengeti. - the Nyiramba community (Mara Region near Musuma). They are mainly herbalists. Ugandan tribes and communities: - the Bakonjo community (Lake Katwe Sub county). They are farmers who practice agriculture and animal husbandry as a way of life, with crops such as cassava, yams, bananas and beans. They also keep goats and sheep. They collect salt from Lake Katwe especially rocksalt, which is used by the Banyankole people in order to prepare a traditional sauce with ghee. The Banyankole are also involved in raising Ankole Cattle, a Slow Food Presidia. - the Batwa Pygmies are originally hunter-gatherers who lived in the forests of Bwindi, Mgahinga and Echuya in southwest Uganda, areas now marked as national parks and forest reserves. As a community they are involved in farming, especially of passionfruits, potatoes and beans. They also keep bees for honey. Other sources of income are through the sale of firewood and work as laborers. United States communities: - the Intertribal Native community (San Francisco Bay Area). This community consists of Tribal Nations from the United States, Canada and Mexico who, due to relocation, live in an urban environment. This community faces unique challenges in addressing the disparate traditions, understandings and world views originating from the many communities represented from across Native North America. They also work closely with organic farming communities, local colleges and community centers, including the Indian Valley Organic Farm & Garden in Marin, California; the Native American Health Center in San Francisco; and the Intertribal Friendship House in Oakland, CA, among others. - the Colorado Plateau Inter Tribal Gatherings – Grand Canyon Trust. Provides direction to the work of the Native America Program at the Grand Canyon Trust to mitigate on-going climate change impacts on farming knowledge, food systems, economy and culture. It creates a traditional intertribal network of knowledge holders around watershed preservation and restoration, low-water farming, seed preservation, food making, gathering and locally derived and owned economies. - the Hopi Tutskwa Permaculture (Kykotsmovi village, in northern Arizona on the Hopi Indian Reservation). A community group established in 2004 which initiates hands-on learning projects and trainings and offers workshops that support Hopi youth and community to develop the skills and practical experience needed to promote a more ecological and healthy Hopi community. They accomplish their goals and visions with the support of their villages, communities, families and youth in ways that honor the cultural ways and practices of their people. Their mission is to create community-based solutions in order to pass knowledge on to future generations and rebuild culturally sustainable and healthy communities. - the Navajo-Churro Sheep Presidia. The Navajo-Churro Sheep was brought by the Spaniards to Mexico in 1540. 50 years later, it had already spread overland to New Mexico. Over four hundred years, this multi-purpose breed adapted well to the arid plateaus and canyons of New Mexico, Arizona, Utah and Colorado, living in a desert-like area while becoming central to the cultural life of the Navajo. The breed has risked extinction two times. The first instance occurred in 1863 when the Navajo were declared enemies of the United States. Later, in the 1890’s and again in the 1930s, government stock reduction programs nearly eradicated the breed. A number of grassroots organizations have joined forces to revive the pastoral livelihoods, traditional textile arts, and culinary skills associated with the Churro, and to create a market for its unique products. Representatives of several groups and organizations from the United States will also attend the event, including the International Indian Treaty Council – IITC (an organization of indigenous peoples from North, Central and South America, the Caribbean and the Pacific, working for the sovereignty and self determination of indigenous peoples and the recognition and protection of indigenous rights, treaties, traditional cultures and sacred lands), the Hopi Food Co-op and the Natwani Coalition (working to strengthen the local food system and traditional farming and agricultural methods), the Taos County Economic Development Corp in New Mexico (a non-profit that supports agrigulture based opportunities through a community kitchen, mobile slaughterhouse, crop production, and educatiion), the Piki Tesuque Association(which works with youth and people already farming, developing educational programs in New Mexico, Arizona, Canada and Central America), the Traditional Native American Farmers Association - TNAFA (whose membership is drawn mostly from “family-scale” native agriculture, both rural and urban), the OIDAG project (which teaches how to harvest traditional wild foods from the desert), REDOIL (which protects the ways of life of Alaskan peoples, for example by campaigning against harmful oil drilling) and the Diné Community Advocacy Alliance Denisa (globally recognized for several laws, the first of their kind in a food desert: Elimination of Tax on Healthy Foods, the Unhealthy Foods Tax and the Healthy Diné Nation Act of 2014, and a tax revenue allocation for Community Wellness Projects). Terra Madre is a worldwide network, launched by Slow Food in 2004, which unites small-scale producers from 163 countries involved in the sustainable production of food. Among these, to date the Indigenous Terra Madre Network comprises 372 indigenous food communities, 41 indigenous Presidia projects and 308 indigenous Ark of Taste products. Slow Food involves over a million of people dedicated to and passionate about good, clean and fair food. This includes chefs, youth, activists, farmers, fishers, experts and academics in over 158 countries; a network of around 100,000 Slow Food members linked to 1,500 local chapters worldwide (known as convivia), contributing through their membership fee, as well as the events and campaigns they organize; and over 2,500 Terra Madre food communities who practice small-scale and sustainable production of quality food around the world.