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Found 8 results

  1. 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
  2. Which is best places to visit in Mumbai? And what is your favorite place and why?
  3. Juhu beach?

    Who all like to visit Mubai Juhu beach?
  4. bara handi

    From the album Mumbai, Bohri Mohalla

  5. Bara Handi @Bohri Mohalla

    “Heart attack on a plate” This is how the idea was introduced to us by Nishit. And so it was. That Sunday morning, I woke up early and travelled nearly 25 kms, to join my friends at an old dilapidated place just in time to be the first customers of Valibhai Payawala. We would soon realize that we were to be one of the few customers who would come that way. Like any other old cities in India, Mumbai also has areas whose walls talk about the generations they have seen, and the neglect they have suffered by each of them. Bohri mohalla, a neighbourhood inhabited by the bohra muslims , with its narrow lanes and crumbling architecture is one such place in South Bombay. It speaks of a very different story than the high rises and wide roads that you see not very far off from here.   Valibhai Payawala, was started almost 150 years back by Valibhai, whose great grandson now proudly runs the place. He seats next to the bara handi (12 hot pots), each of which contains an offal of either lamb or beef. Bara handi has varieties ranging from the moderately acceptable paya to livers, hearts and the nalli guda (bone marrow), all slow-cooked for hours till they become one with the stock they are cooked in. I was told that this used to be a poor man’s meal, which could keep him running for the whole day, while he laboured through it. Among the four of us visiting Valibhai, we ordered one portion each of a pichota (rump), nalli nihari and paya. We were also offered a bhel, which unlike the vegetarian version sold on the chowpatty is essentially a mix of the 12 handi in one plate. The pichota was the meatiest of all and comes closest to the cuts of meat that we are used to. Nalli nihari, contains just the marrow and the paya is reduced to a gelatinous piece of tissue attached to the hooves. The slow rendering of the high fat content of each of these, leaves the wheat and lentil gravy extremely rich and greasy. Something that only people with strong hearts and a strong sense of adventure should attempt.   The bread to go with the meat is supplied by nearby shops. So, where the meat is provided by Valibhai, the pav accompanying the meat comes from a bakery every morning, and the roti is supplied by a designated shop which sells only khameeri rotis. Reminded me of the golden rule of doing flawless business, “If you can’t do it best, outsource”.   The pav is not the usual ladi pav that one gets in Mumbai, but a crumbly bread with a cake like texture. I did not really like the pav, but would definitely suggest everyone to try it once, as this was something I had not tasted earlier.   Khameeri roti, on the other hand is the miracle of these lanes. The name comes from the hindustani term khameer, which is the sourness that gets introduced to the dough due to fermentation. The roti has a crispy crust while being sponge like inside, which makes it ideal for soaking up the meat juices. Personally, I wouldn’t mind eating the roti on its own, as it has just the right amount of flavour and texture. With changing times, the clientele for these traditional recipes has reduced, and the lanes which were once full of people all the year round, sees most of its crowd only during the month of ramzan. I had recently read an article about the closing parsi/Iranian cafes in Mumbai, and left from there wondering when would these lanes see their day. Although the romantic foodie in me still hoped and wished to see someone give this a modern makeover and retain the essence of this humble place. A place that has seen ages go by. Changing its face might be the only way to survive, so that the bara handi doesn’t go extinct, and we can still have a piece of khameeri roti soaking the last lick off the plate.     Read the original @ http://culinarycultureblog.wordpress.com
  6. Thali @Maharaja Bhog, Mumbai

    3 years and 37 days   [attachment=5120:WP_20140313_003.jpg]   What has 3 years and 37 days got to do with a restaurant menu? Incidentally, a whole lot, if you are talking about Maharaja Bhog. My last conversation with Suresh made me want to try this restaurant. So, when my colleague suggested we have dinner at this place, I jumped at the opportunity.   Comparisons with Rajdhani are inevitable, given the experience they both try to create. Started in 2011, Maharaja Bhog serves Rajasthani/Gujarati food and takes vegetarian food to new heights. The ambience in the restaurant is very much like its older competitor, Rajdhani, but with a modern touch. One of the walls which has been converted into a huge showcase for spices, makes you look at it again and again. The area is brightly lit and seating spaces closely stacked. Waiters run around at breakneck speed, talking to each other with their five fingers gestures, while their eyes are attentive to customer’s requests. In short; no nonsense and efficient service. Where Maharaja Bhog scores over Rajdhani, is the food. The menu has everything going for it. The food has that extra zing, which rajdhani had begun to lose. The flavours are more engaging, colors more vibrant and textures, crispier.   From the time you enter, the restaurant makes sure that you are looked after in the best way possible, and it lasts till you have stepped out. The moment we were seated, a person of the waitstaff came to us with warm water to wash our hands before the meal. While the food was being served, Mr. Nandkishore Maheshwari  (Director, Maharaja Bhog) himself explained exactly how to begin the meal. “In teeno pe nimbu nichodiyega, is ko chutney ke saath aur baaki sab saada” (Translation: squeeze the lime on these three, eat this with the chutney and the rest just as it is). Needless to say, the lime did work wonders. On his next visit to our table, we began chatting, and Nandkishore ji narrated the story of Maharaja Bhog and his passion for Indian vegetarian food. When you talk to him, it makes you realize, why such a huge population in india does not miss a thing, despite being vegetarian. At the end of the meal, we were groaning with an over-stuffed tummy and a wide happy smiles on both of our faces. With 25 different items on a thali it is not required to repeat a dish; but then again if you haven’t repeated some orders, wouldn’t it be an injustice to the best of the lot? The manwaar (a respectful coax to eat), isn't what you would find in homes or even the likes of chokhi dhani, but it does its job of creating the experience.   The star picks of the day, which were repeated a number of times were, lahsun kachori and cherry halwa, both lip smacking delicacies. Not to forget, the fennel sherbet. Food – 4/5 Service – 4/5 Ambience – 3/5   And by the way, before I forget, Maharaja Bhog has enough recipes with them that it is only once in 3 years and 37 days, that they have to repeat the same menu.

    [color=navy]KOLMI/KURLI PAPAD[/color] [img]http://www.gourmetindia.com/recipe/img/KolKur.jpg[/img] [b]Ingredients:[/b][list] [*]4 Papads (Poppadom) [*]1 cup Crab (meat) or Prawns [*]1 tsp. red chilly powder [*]¼ tsp. turmeric [*]1 Onion chopped [*]2 tbsps. chopped Coriander leaves [*]1 tsp. ginger-garlic paste [*]1 tbsp. tomato ketchup [*]1 tsp. Vinegar [*]Salt to taste [*]2 Eggs [*]Oil for frying [b]Method:[/b] Heat a little oil in a pan, add onion and saute till light brown. Add Crab meat/Prawns and other ingredients/spices and stir fry for a few minutes. Take a papad, coat one side with half a beaten egg, put a thin layer of Crab/Prawn mixture and fold over, as for a spring roll. Repeat the same for the other Papads. Garnish with Coriander and serve hot. [/list]
  8. While many top notch restaurants are affliated with 5* hotels, there are still some which are independent and my favourite in BOM. For vegetarian Thali - Rajdhani near Crawford Market - A cramped and small restaurant which fresh hot thali food. [More later ]