Oct - Dec 2014 Vol. 2, Issue- 3, Official Magazine of Indian Hotel & Restaurant Association web : www.ahar.in` 20/-

pg 10 Are idlis a foreign dish? pg 14 Controlling restaurant FOOD COSTS pg 16 35th AGM of AHAR pg 22 GOOD COLOURS ARE HERE ...... pg 28 Mumbai’s Irani cafes pg 30 You are what you eat

Shri Shashikant Shetty Editor Shri Bhaskar K. Shetty Managing Editor Editorial Board Shri Arvind Shetty CONTENTS Shri Sukesh Shetty Published by : Shri Shashikant Shetty On behalf of : Indian Hotel & Restaurant Association (AHAR) B-2, Wadala Shriram Industrial Estate, G. D. Ambekar Marg, Wadala, Mumbai : 400 031. Tel.: +91-22-2417 1818 / +91-22-2417 3030 E-mail : [email protected] Website : www.ahar.in Associate Publisher : 26 Smt. S. Suchitra AHAR members can Forevernews 22 make successful 301, Crystal Apartments, GOOD COLOURS forays abroad 1st Marine Cross Lane, 10 ARE HERE ...... Marine Lines, Mumbai 400002. Are idlis a through franchising Tel. : 22072714 / 9619611315 foreign dish? Email : [email protected]

From the Associate Publisher’s Desk Dear Esteemed Members, The time is up for the big game the year end bash. Of course the momentum in the Hospitality industry is at its peak despite few odds such as uncertain Govt. policies and the 28 pan to fire situation such as increased power 24 Mumbai’s First Planet bill, extreme shortage of skilled and Irani cafes: unskilled man power, Govt’s policy for more Hollywood beach 14 On verge of hawkers means low traffic to organized Controlling resort to open in extinction eateries. Despite all odds the Udupi Hotels restaurant FOOD Goa by December are doing justice to their patrons by serving COSTS 2014 end the right food at right price. The feel good factor and Modi momentum is making its round in every walk of business still the market is yet ushered up for the big bang which is still under the carpet. Nevertheless Acha din aagaya and the industry can look forward to a more transparent and more efficient leadership in centre and state. And at AHAR, the new and young team will bring the much need kudos to the association and the industry alike. We wish the new team headed by Shri Adarsh B. Shetty all the best. You are what30 Send your feedback at 35th AGM of AHAR16 you eat [email protected] Wish you all A Happy New Year 2015. S. Suchithra

4 Dear Members From I am confident that Associa- color serves as a reality check tion members receive our for food quality too. s you are all aware, the Managing group publications such as The write-up on fast vanish- festive season is fast Editor’s Desk... AHAR Hospitality, AHAR Con- ing ‘Mumbai’s Irani Cafes’ A approaching. The per- nect and the regular updates serves as an eye-opener to spectives and challenges faced on the AHAR website on mat- other hoteliers since the hospi- by the hospitality, food and ters pertaining to hospitality tality industry is witnessing beverage industry are also industry from time to time. rapid changes at an unprece- rapidly changing as the In- Suggestions for improve- dented pace. Even then, the dian economy gains mo- ments and contribution tastes of Irani Tea and variety mentum due to consid- of contents for the of Cakes, Caramel Custard, erable influx of Foreign above publications Cane Chairs, Marble Table-tops Institutional Invest- from the members with colorful glasses on the ment (FII) and Foreign are always welcome. sides are very much afresh in Direct Investment We have covered our mind. To ensure that (FDI) in the hospitality some must read arti- AHAR members are able to sector at an unprece- cles in this edition for meet the future challenges of dented pace. the benefit of all our changing food habits, fast van- The overall feel good fac- members while looking ishing ‘Mumbai’s Irani Cafes’ is tor is echoing and bringing forward to boost our mem- a ‘must read’ article. some kudos to our industry. bership and connect with eve- The 35th AGM & and the The recent report by the ry possible segment of the in- annual AHAR Hospitality Expo Ministry of Finance pointing India ranks as dustry. The article on the ori- was a grand success with the to the real Gross Domestic the third largest gin of ubiquitous ‘Idli’ is re- support and active participa- Product (GDP) growth of 5.3 search based which connects tion of all the members, exhib- percent is directing us towards economy globally to the real heroes of our indus- itors, members from fellow a better days or “Acche Din” on basis of try. It makes us proud to be Associations and the media. ahead. the followers and innovators. This year, the visitor profile too India ranks as the third larg- Purchasing Power The beautifully laid center saw a quantum leap in terms est economy globally on basis Parity (PPP). spread carrying the news and of business and visitors. Over- of Purchasing Power Parity photos is pertaining to the all the AGM & Expo was a (PPP). This growth is propelled 35th AGM, one of the most grand success and saw a huge by the large and booming talked about events of the year jump in the revenue. middle class youngsters and in the hospitality industry. It I request all our members to will continue to be so for a against the levy of CSS (Cross offers an in-depth coverage of support our sponsors in every considerable period. Subsidy Charges) and RAC all areas of the event. possible manner to make Against this backdrop, the (Regulatory Asset Charges) in The article by Dr. Rashmi AHAR and our Events exam- AHAR is trying its best to en- the Supreme Court and the Kolhe, an eminent Food Tech- ples of astounding success. sure justice and relief to its Appellate Tribunal, New Delhi. nologist, on how natural colors This year too Mr. Sudhakar T. members through a series of Apart from these cases, AHAR are healthy compared to the Shetty, VP Zone IX and AGM court cases filed by the organi- has been regularly filing nu- synthetic colors and its usage Chairman was the driving zation collectively, on behalf merous writ petitions against in the restaurant industry is force behind the team which of its members. imposition of ‘Dry Days’ arbi- apt for the time as connois- clinched the best possible These include cases ranging trarily by the authorities dur- seurs are attracted by appear- deals and took us to new, from various issues related to ing elections or festivals and ance and aroma of food. It al- higher levels of accomplish- Service Tax and Dance Bars in getting decrees in its favour. ways enhances their dining ment. the Supreme Court, challeng- We hope, these actions will experience. The youth which I am sure that you will sup- ing certain impractical Draco- help draw the attention of pol- constitutes the bulk of restau- port this venture with full fer- nian clauses in FSSAI and Ex- icy makers and lawmakers, rant customers, are very par- vor. cise Fees Hike (2014-15) in since the hospitality industry ticular about the overall ap- In service to AHAR Bombay High Court and Mini- is always at the receiving end. peal of the menu offered. They mum Wages Act writ petition In this context, due corrective constitute the pillar of our Bhaskar K Shetty being heard at Nagpur High measures should be vetted booming middle-class society. Managing Editor Court. AHAR has also appealed out, AHAR asserts. Hence, the article on food [email protected]

AHAR HOSPITALITY I OCT - DEC 2014 www.ahar.in

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Dear Members, last few years and the fruits of problems faced by the From the our efforts are visible with members in and around his am pleased to address you President’s ease of doing business now zone. We remember his in the last quarter of the under serious consideration efforts in protecting the Iyear which incidentally desk with the State and Union members from the happens to be the end of my governments. It is only the highhandedness of an tenure as president of this beginning of a journey before overzealous ACP during his esteemed organization and we reach our objectives for an tenure. Shri Satish R Shetty, together with my team; I had environment of ‘Minimum Honorary Joint Secretary, who the satisfaction and Government- Maximum lived life to the fullest, may be privilege of serving Governance.’ counted upon to undertake AHAR to the best of my I take this any task for the benefit of the abilities. opportunity to place members. At the outset, I on record and It would not be out of place would like to thank acknowledge the to express our deep gratitude all the members, huge contributions to Shri Shivanand Shetty, Shri advisors, managing made by some of our Shashikant Shetty, Shri committee members, outgoing office bearers Pradeep Jain, Shri Guruprasad sub committees, who will be Shetty and Dr. P V Shetty, sponsors & vendors for relinquishing their office members without any posts making the 35th AHAR AGM, this year. Our Honorable or portfolio, for their valuable Seminar and the AHAR Treasurer Shri Nitin R Shetty, support and Restaurant Business Trade who has been very stingy timely contributions. Exhibition a huge success. The 35th AHAR when it came to spending the I appreciate and thank from We have initiated the AGM, Seminar association’s resources but the bottom of my heart each process of approaching the was very generous on matters and every member, office- Union Ministers including the and the AHAR relating to the benefits of the bearers, advisors, sub Honorable Prime Minister Restaurant members. committees and the staff at Narendra Modi for addressing Business Trade Shri Shailendra Shetty, the the AHAR office who have the various issues affecting towering VP Zone I was always provided me unstinted the growth of the hotel & Exhibition a huge instrumental in increasing support, without which restaurant industry through a success. Thanks membership tally in his zone perhaps it would have been detailed petition. In response from day one. Shri Gangadhar difficult to discharge our to our petition to PM to all member, N Shetty, VP Zone II, a very duties towards such a large Narendra Modi against bogus participents, resourceful office bearer with and highly respected registrations of Street Vendors Exhibitores the right connections at the association. by the local administration, right place was always I wish the newly elected the Union Ministry of Housing available during any crisis. President Shri Adarsh B Shetty and Urban Poverty Alleviation amendments to the Food Late Shri Prithviraj S Shetty, and his Team a great year has instructed the Principal Safety and Standards Act of VP Zone IV, the youthful and ahead and offer my Secretary, Urban India, considering all issues the energetic office bearer wholehearted support in Development Department in highlighted by us through a whose young life was cut making AHAR a leading Maharashtra to consider our detailed petition presented to short by the cruel hands of Association addressing the suggestions during them during the above fate depriving AHAR of a needs of the Hotel & formulation of the State’s mentioned meeting in New future leader. Shri Vilas Restaurant Industry. Street Vendor Policy and also Delhi. Jhaveri VP Zone VII, one of the Wishing you all a very accommodate our Similarly, we have been most popular office bearers, Happy New Year representative in the vigorously pursuing with the who had livened up many committee constituted for the State Government and the gatherings with his wit and Arvind Shetty same. The Union Health Local Administration to humor. Shri Shivaji Shetty, VP President Ministry has also assured our simplify archaic laws and Zone VIII, was always arvind_shetty605 delegation of further license conditions since the available to alleviate the @yahoo.co.in

AHAR HOSPITALITY I OCT - DEC 2014 www.ahar.in

8 Dear Members, From ‘AHAR Life Time Achieve- bers get the information ment Award’ presented to pertaining the hotel industry he credit for the suc- Hon. Gen. Shri M D Shetty and the at a regular interval. cess of recently con- Secretary’s ‘AHAR Gaurav Award’ to Shri The data forms collections T cluded 35th AHAR Vasant S Shetty. Senior Ho- campaign resulted in obtain- AGM is equally deserved by teliers, Ex Office Bearers, ing the contact details and every member, advisors, sub Desk children of employees who other information of more committees, managing com- had excelled in studies, than 2,500 members which mittee members and spon- sports and other fields were helped the office to send sors of the event. The also honored during this SMS messages to the mem- knowledge gaining sem- event, in accordance bers on real time basis. inars were highly ap- with our tradition. These attempts brought the preciated and the I welcome the members more closer and AHAR Restaurant young and dynamic kept them connected to the Business Trade Exhi- Shri Adarsh B Shetty organization at all times. His bition with more as the incoming study and expertise in Ser- than 60 stalls per- AHAR President. I am vice Tax and FSSAI has been taining to the hotel sure that he will take an asset to AHAR. His inputs industry drew thou- AHAR to the next level in the above subjects played sands of new and repeat of success with his vast an important role in the pe- visitors. The exhibition experience in the organi- titions filed against Service proved to be a single point zation and his successful Tax and FSSAI. contact for the buyers and business ventures. We anticipate a lot for this sellers with high impact. The contribution of the industry from the New Gov- The success of the annual I welcome the outgoing AHAR President ernment in Maharashtra. trade exhibition can be young and Shri Arvind Shetty, a soft This industry, despite con- gauged by the fact that most dynamic Shri spoken person, needs no tributing crores of rupees to of the exhibitors were par- elaboration. His vision and state, local body exchequers, ticipating since the last five Adarsh B Shetty foresight for AHAR was no- has always got step motherly years or more which reaf- as the incoming ticed when he chose to re- treatment. We hope through firms the success of the vamp the AHAR website discussion, awareness this event. AHAR President. (www.ahar.in) as one of his may be addressed. The highlight of the AGM top priorities. He also initiat- was the honoring of veteran ed the process to publish a With season greeting hoteliers who were instru- monthly newsletter ‘AHAR mental in forming AHAR and Connect’ apart from the Sukesh Shetty taking it to where it stands quarterly magazine ‘AHAR Hon. Gen. Secretary today, with the prestigious Hospitality so that the mem- [email protected]

INDIAN HOTEL & RESTAURANT ASSOCIATION (AHAR)

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Are idlis a

foreignA look at the controversy dish surrounding the favorite dish at Udipi restaurants.? By Bhaskar K Shetty

K T Achaya’s theory is that idlis are a relatively recent In Tamil, the ‘ itali’ makes only a late appearance, in 17th introduction to India, and it might have actually come from century AD (in Maccapuranam). Indonesia. He notes that the word might derive from ‘iddalige’, All these references, Achaya notes, leave out three key first mentioned in a Kannada work (Vaddaradhane) of 920 AD, aspects of idlis: “the use of rice grits along with urad dhal; the but the indications are that this was made from an urad dhal long fermentation of the mix; and the steaming of the batter batter only, which was neither fermented, nor steamed to to fluffiness.” fluffiness. The Sanskrit Manasollasa of 1130 AD has ‘iddarika’, but Then how did the again made from urad dhal flour only. It actually describes iddarika as made of fine urad flour fashioned into small balls modern idli evolve? and then spiced with pepper powder, cumin powder and Achaya contends that only after 1250 AD are there references asafoetida. In Karnataka, a century later, the idli is described to what seem to be idlis as we know them. Achaya’s contention as being ‘light, like coins of high value.’.

AHAR HOSPITALITY I OCT - DEC 2014 www.ahar.in 11 is that this absence from the historical record could mean that McGee, a food science expert- Leavening is often thought of as idlis are an imported concept — perhaps from Indonesia. just being a matter of producing gas bubbles, through chemical substances like baking powder, or biological ones like yeast. But again, why Indonesia? But as important as making bubbles is trapping them, which is what elastic gluten proteins do in bread made from wheat. Hindu kings from Indonesia, a country where fermenting is Rice has little gluten, so something else is needed and this quite common, often came to India between the 8th and the McGee suggests is provided by bacteria similar to the ones that 12th centuries, looking for brides. The cooks with them, make yoghurt, which work in idli batter alongside gas suggested Achaya, brought the technique that changed the producing organisms to thicken it enough to trap the bubbles. character of this breakfast delight. Indonesia has a long Yeast might work too fast, producing bubbles that would tradition of fermented products, like tempeh (fermented soy escape because the batter wasn’t thick enough yet. cakes), kecap (from where we get ketchup) or something called Only overnight fermentation would result in the perfect light, kedli, which Achaya says, is like an idli. This is plausible enough slightly sour batter that is steamed to made idlis. Light, given the many links between Southeast Asia and South India, wholesome, low in fat, well balanced between carbs and through Hindu rulers and traders. proteins, perfectly textured to absorb spicy sauces like sambar or cool chutneys.

Is that the only version So apparently, we Indians did not know of this fermentation process till the Indonesian kings came to find brides. And as of the story?? usual, we embraced the dish and the process and made it our No. Many critics also contend that just because of the own. absence of literature of a particular dish cannot rule out its existence in a region. (They so badly want idli to be Indian ;). Remember the Kannada book which had ‘ iddalige’--(Read Oh..We did not have above)--Some linguistic experts say, Many old words appearing vessels too in the Vaddaradhane, but extinct now in modern Kannada, are existing still in Tulu even now. Like “muttukadi”, “baikam” Another reason purported in favour of idlis immigration is (Baikampadi) etc. Apparently, old Kannada and Tulu shared the lack of steaming vessels in India in 7th century AD. many words at that time; maybe they also shared rice dishes Remember Xuan Zang, whose exploits we had to painfully mug like iddli (iddalige). We are handicapped by the absence of Tulu up during our history classes, was categorical in stating that texts dating back to 10th C. AD or older ones. Compare this India did not have a steaming vessel. (Who knew travelers with the numerous leaf based steam cooked Tulu rice dishes would actually take note of vessels?) similar to iddli in technology. However it is difficult to trace But then again, critics say that steaming can be achieved by the antiquity of these leaf-wrapped precursors of iddlis. much more simplistic techniques. Like tying a cloth on top of Since leafy vessels are more primitive designs than the more any vessel used to cook with boiling water in it essentially modern iddli cooking vessels, so many would argue that these works as steaming. Now, I think from time immemorial people Tulu dishes like moode, gunda, kotte etc., were the actual had been doing just that. Chinese started with bamboo ancestors of the modern iddlis. steamers. So do you really need vessels to replicate steaming process? Ok- they might be ancestors, but not the real deal right. So we are now left to believe Iddli is indeed a gift from the Indonesians. And here is why. Chutney powder to go along with.. (aka addendum) Its all about fermentation... I actually set out to search for idli like foods in other cuisines Whether imported from Indonesia or invented in India, it’s and was surprised to find almost all of them had some kind of worth noting how unique the idli fermentation process is. Its steamed cake and some even fermented too. It will take a sometimes assumed that it’s like bread fermentation for bread, whole new post to document that. so it could be facilitated by yeast. Restaurants abroad often do So I thought I will concentrate my efforts on just Indonesian this, as Mumbai hotelier V V Kamat discovered while working cuisine- Does a ‘kedli’ exist which Acharya said is the ancestor as a young man in a London restaurant. But as he notes in his or sibling of Idli? lively autobiography, titled Idli, Orchid and Will Power, “the idlis made there were like stone.” He surreptitiously started Unfortunately, I could not find any kedlis there. Though I making them the proper way, leaving unleavened batter to found Bura, rice cooked in coconut milk, served with spicy ferment overnight, and the problem was solved. coconut powder.

This extraordinary phenomenon is explained by Harold Ok, it looks more like rectangular idli-ilayappam, but don’t www.ahar.in AHAR HOSPITALITY I OCT - DEC 2014 12

we also eat idlis with chutney powder? If you philosophical twist to the whole idli know of more similar dishes, especially conundrum. in Indonesian cuisine, do comment. “The term iduthal (in Tamil) Idlis are also offered as refers to keeping something set nivedyam (food offering) on and untouched. We call the Ganesh chathurthi day (in cremation ground idukaadu some parts of India, especially (in Tamil). There we keep the South) - although the special mrita sarira (mortal body) idli is made from paccha set on the burning pyre and arisi (raw rice), deviating then come away. The term from the norm, since the iduthal also refers to commonly made idli from refining gold with fire. The puzhungal arisi (pre-cooked, (Tamil) term idu marunthu rice par-boiled with the husk) has a similar connotation: a is considered “impure” as it drug given once without any violates the principle of offering repetition of dosage. In the same only fresh made things in cooked way, we keep the iddly wet flour food to the Lord. on the oven and do nothing to it until it is cooked by steam.” Kanchi Paramacharya also offers a www.forevernews.in www.forevernews.in www.forevernews.in 6 February - 12 February, 2015 2 www.forevernews.in 6 February - 12 February, 2015 7 News email : [email protected] 6 - 12 March, 2015 News email : [email protected] 6 - 12 March, 2015 News email : [email protected] 4 News email : [email protected] 5 90 years of EMU service on Edit ... LAUNCH OF “LIC’s NEW CHILDREN’S PM Freededicating trade Thermalagreement Power talks Project to Central RailwayMONEY BACKRecipe PLAN” YEAR WISE SUBURBAN SERVICES: 1961 – 553 services daily; 5 lakh of the resume with Israel Central Railway has completed passengers daily LIC’s New Children’s Waiver Rider wherein the able, provided the policy isWeek pletes 25 years of age.Smt. The S. Suchithra Forever News reporter worldwide recession. Leaders of both Beef ban90 years leaves of EMU service on countries reveal that their trade will 3.2.2015. It was on 3.2.1925 the Money Back Plan is a par- premium will be1971 waived – 586 in services in full force. Minimum Basic Sum As- several firstquestions EMU service with 4-cars was ticipating non-linked case of untimelydaily; 6death lakh passengers of The policyholder will sured is Rs. 100,000/- and Providing an impetous for international double once the FTA is put into place. flagged off by Sir Leslie Wilson, daily trade in India, India will resume Free Israel was looking forward to Foreign money back plan. This plan the proposer during the have Cauliflower option to take the thereafter Bajia Sum Assured the then Governor of Mumbai. The Trade Agreement talks with Israel in the Minister Sushma Swaraj’s visit in January first service ran from the then is specially designed to term of the policy.1981 – 703 servicessurvival benefit at any shall be in multiples of Rs. unanswered daily; 13.2 lakh Ingredients near future. Israel wants to strengthen which was stalled due to elections in Bombay VT (now Chhatrapati meet the educational, The plan can be pur- time on or after its due 10000/- . Bonus is payable Shivaji Terminus Mumbai) to Kurla passengers daily ties between the two nations as the Modi Israel in March. Officials from both camps chased by any of the par- date Cauliflower but during the cur - as1, permedium rules. on harbour line. Much have marriage and other needs led NDA government has come to rule were hoping that Swaraj would make it 1991 – 1015 services Maida ½ cup Proposal invited from he ban on salechanged of beef, from which then andwas now which of growing children ent or grand parent for a rency of the policy. In case The plan is best suited India. to Israel in June. is given below: daily; 23.5 lakh Baking soda ½ tsp enforced throughout Maharashtra through Survival Benefits. child aged 0 passengersto 12 years. daily of deferment of a due sur- for parents having small A whole delegation of Israel’s economic IsraelInterested is also expected Parties to handout for an Trecently leavesYEAR several WISE questions EMU TYPE: In addition, it provides for Survival Benefit: On the vival Cornbenefit flour (s) opted by children1/4 cup (Age 0 to 12 Years) ministry led by its director general Amit invitationRent to/ Lease Swaraj of for Hotel PM Narendra & unanswered. While Maharashtra Chief Minister risk cover on the life of Life Assured2001 – 1086 surviving services the daily; 28.5the policyholder,Soda the Cor - who½ tsp want to provide for Lang will visit India on the 9th of Modi to visit Israel. Netanyahu had For buying, selling 1925 - 4-car on Harbour Line 1925 – 150 services daily; 2.2 lakh lakh passengers daily Restaurant in Devendra Fadnavis was prompt in thanking passengerschild during daily the policy policy anniversary coin- porationRed will chilli pay powder increased their1 tsp education/career February. The two countries will resume invited Modiaround to visit Mumbai. in New York but an President Pranab Mukherjee1927 - 8-carfor endorsing on Main the Line & term and also for Periodic ciding with or immediate- survivalGaram benefit masala (s) powderas per needs1/2 tsp by paying small talks for FTA which both countries are official invitation will be out only now in Harbour Line 1935 – 330 want in order to boost trade in their the near future. act that bans sale of beef, the state government payments on surviving to ly following the comple- rules.Turmeric amount1/4 tsp of premium at & exchange of Mobiles phones services daily; 3 the end of specified dura- tion of ages 18 years, 20 This plan can be taken regular intervals. The ben- respective nations. No Indian PM had ever visited Israel has consistently dodged1961 several - 9-car on pressing Mainline issues lakh passengers Salt As needed Please contact with details dailytions. Moreover the pro- years and 22 years, 20% of from age 0 to 12 years, and efits under the policy can Despite 4 years of negotiations the two since the two countries had signed related to this move. Curry leaves 3 sprigs According to available1986 statistics, - 12-car on about Mainline 20 poser/parents have an op- the Basic Sum Assured on the policy will mature be protected by opting for countries were not able to gain a Free ambassadorial trade ties in 1992. Ariel Please contact : 1945 – 485 Trade Agreement from each other. The Sharon was the only Israeli PM to visit percent of Maharashtra’s population consists of servicestion to daily; take a Premium each occasion shall be pay- when the life assured com- Premium waiver benefit. The Prime Minister, Narendra Modi dedicating thePresto Stage I ofAdvertising Shri Shingaji Thermal 1987 - 12-car towards Karjat Method need for FTA in India and in Israel was India and that too way back in 2003. passenger figure Power Project to the nation and lays foundation stone for Stage II, in Madhya Pradesh minorities. Barring a few, most of these Boil water with salt very important as had been discussed by The Israeli government wants to 2008 - 12-car towards Kasara not available communities are known to consume beef on a and turmeric mean on March 05, 2015. The Chief Minister of Madhya Pradesh, Shivraj Singh Chouhan, the 7208434977 Indian PM Narendra Modi and his Israeli strengthen ties with India, and especially Minister of State (Independent Charge) for Power,22072714 Coal and New and Renewable regular basis. With taboos2010 - on12-car consumption on Transharbour of Line 1951 – 519 while which, you can counterpart Benjamin Netanyahu when since the NDA government has risen to servicesLIC daily; 4LAUNCHES “LIC’s JEEVAN SANGAM” email [email protected] alcohol and tobacco fast vanishing and proper “ cut the cauliflower Energy,they Piyush met Goyal at the and UNGA other in Newdignitaries York in are lead. also Theseen. expected areas of dialogue are lakh passengers daily 2015 – 1618 services daily; 41 lakh 2012 - 15-car on Main line LIC’s Jeevan Sangam is a launch commenceflorets. fromPut the one florets day plan is has Policy term of 12 Indian” dress codes being thrown to the winds, passengers daily. September in 2014. defence and security collaboration. an increasing number of youngsters from the participating, non-linked, This Single Premium plan beforein the the policy boiling anniver water- years. The Minimum Matu- While the yearly trade peaked at $5.1 Talks between the two countries have and after a minute or majority community are also consuming beef, savings cum protection sin- is available from Ages 6 sary coinciding with or im- rity Sum Assured is Rs. billion in 2011, it diminished to $4.39 revivedAHAR HOSPITALITY due to the Indian I OCT Home - DEC Minister 2014 www.ahar.in albeit clandestinely, at restaurants and eateries. gle premium plan wherein years to 50 years with cer- mediatelytwo drainfollowing the thewater. age 75,000/- and higher matu- billion two years later due to the Rajnath Singh’s visit to Israel in November. The Maharashtra government appears to have the risk cover is a multiple tain conditions. In case the of 8 years.In a mixing For those bowl, aged mix 8 rity Sum Assured shall be in paid no heed to the culinary habits of minorities of single premium. The pro- self raising flour, corn flour,multiples salt, red ofchilli Rs. powder, 10000/- garam masala nor the growing demand for beef. No answers poser will have an option to powder. Just before making,with pour no Maximum the necessary Sum Assoda- to make a batter. Transfer the drained florets to this batter. Mix carefully. ONGC has bagged the prestigious choose the Maturity Sum sured limit. Loyalty Bonus have been offered on how the state government Heat oil in a kadai and once hot, transfer the battered cauliflower Assured. will be payable as per rules. plans to rehabilitate thousands of beef retailers one by one using a spoon. Fry until golden from all sides, turning The single premium pay- The sum at risk during the for whom sale of the red meat was the only once or twice to ensure even cooking. Add curry leaves and drain ‘Golden Peacock Award source of income. Nor has it decided on how able (exclusive of service term under the plan is 10 in paper towel. Serve hot with tomato sauce or green chutney. Forever News reporter a recent event in Mumbai. ONGC Chief tax) shall depend on the times of the basic premium. would it compensate the large frozen food CSR Alok Misra received the award. chosen amount of Maturity The plan is suited to those industry that thrives on export of Indian beef. Energy major Oil and Natural Gas Established in 1991, the Golden Peacock Sum Assured and age of the Use only the 1976who version want to pay lump of sum the Similarly, the fate that awaits hundreds of Corporation Limited (ONGC) has bagged Awards are regarded as a competitive Special life assured. Premium with attractive suppliers of livestock to abattoirs in the state preamble: Ministry for Information the prestigious ‘Golden Peacock Award benchmark of Corporate Quality and also hangs in balance. The plan will be open for age at entry of the Life as- years or more, risk will returns and at the same for Corporate Social Responsibility’ for Excellence. Offer The laws also are ambiguous since top sale for a maximum period sured is less than 8 years, commenceand immediately. Broadcastingtime have good risk cover- restaurants, especially in star rated hotels, can of 90 days from the date of the risk under this plan will This Single Premium age. import beef from abroad or other states. The Patriotism makes even the weakest would be used henceforth in all huge pharmaceutical industry depends upon person speak out on a national advertisements and promotional beef bone gelatine as the basic raw material for controversy. Should the two words material. capsules. Remains of cows and bulls are used in ONGC oil production‘secular’ and ‘socialist’from be used its in the Western The shock came when the original manufacture of glue and the famed footwear preamble or should they be deleted? preamble of the constitution did not industry of Maharashtra in areas such as Offshore breaksThere was 5 a heyears controversy created record include these two words in the I&B Kolhapur are dependent upon locally made cow Crude Oil Production field B-193, installationwhen of certaindistance members of these fields of are the nicalMinistry’s & challenging advertisement opera- on Republic from ONGC’s Western Off- high volume Electricalgovernment Sub- about started 210 claimingkm to the thatwest the of tionDay. which involves con- leather and hides for their manufacture. What preamble of the constitution should not The advertisement had used the shore Fields touched mersible Pumps (ESP) in Mumbai city in water depth tinuous requirement of di- happens to these businesses is yet to be seen. contain the words ‘secular’ and original preamble of 1949 that did not 325,000 barrels oil per day D1-field, undertaking mas- of around 80-88 mts. B-192 vers and requires stable As any meat eater will testify, prices of mutton ‘socialist’. Many readers asserted that include the two words ‘secular’ and (BOPD) on 3rd March, 2015. sive hydro-fracturing job is an oil & gas field whereas weather conditions. De- and chicken in the retail market have gone the two words should be used, whereas ‘socialist’ in the print version of their through the roof. Fishing in and around the coast This is the highest produc- are among some exclusivemembers ofB-45 the right & WO-24 winged BJP are party gas spiteadvertisements the unprecedented in local newspapers. of Maharashtra has been drastically affected tion from Mumbai Offshore hi-Tech initiativeswanted which a Hindufields. majority Since, these nation fields to are be harshThe winter I & B Minister of 2014, FPSOShri Arun Jaitley due to water pollution of the state’s coastline, during the last 5 years. The have resulted in additionalseen as such. remote, isolated and mar- wasput made an end operationaland to the controversy by forcing residents to depend upon seafood production has started in- oil gain. However, the Layingdiver- to ginalrest all inother nature, versions ONGC of the welldeclaring fluid that could the be ministry flown was wrong 2014. ONGC has been declared as the Corporate Social Responsibility in imported from neighbouring states at sky high creasing from average sion of well fluid frompreamble, Clus- plannedthe Ministry to develop for I &them B said as intowhen it it on dismissed 26th February the two words in its Winner in the Oil & Gas Category. ONGC extends beyond integration of rates. 315,000 BOPD in February ter – 7 fields to thethat newly the wordsa Cluster ‘secular’ (which and is ‘socialist’ techni- 2015.advertisements in local dailies. social, environmental and economic The Award was presented by The Rt. considerations into business decision- # 1, Lokagutch Jain Building, 125, Walchand Hirachand Marg, The ban on beef is expectedDisclaimer to have : Readers a cascade are recommended 2015 to make to over appropriate 325,000 enquiries BOPD and seekengaged appropriate FPSO, Sterling-II,Forever is News cally Publisher, called Printer, as ‘ClusterOwner S. DeSuchithra- hasThe Printed production at Dangat from Media the Pvt. Ltd., Mehra V.T., Fort Opp. Bus Depot, Fort, Mumbai - 400 001. Tel.: 022 22653031 effect on prices of seafood,advice muttonbefore sending and money,chicken, incurring anyin March,expenses, 2015. acting on medical recommendationsthe primary or contributorCentre, be 5,- Marwahvelopment’) Estate, Off Saki to Vihar make Road, the Saki Naka,Cluster Mumbai fields : 400 072 which & Published was at 301 Crystal Hon. Baroness Verma, Minister for Energy making. ONGC has been mainstreaming Apartments, 1st Marine Cross Line, Marine Lines, Mumbai- 400 002. Tel : 22072714 Editor S. Suchithra & Climate Change, Government of U.K. innovation to craft creative and value- among others. Recently,entering Mumbai into any was commitment rocked by in relation toContinuous any advertisement endeavours published in thishind publication. this recent rise in pro- development techno-com- earlier at 7,500 BOPD with- Near Andheri Railway Station, Mumbai - 400 058. ForeverNews doesn’t vouch for any claims made by the Advertisers of products and services. The Email : [email protected], RNI No. MAHENG/2012/47728 Chief Editor: S. Suchithra - responsible and Rajashree Birla, Chairman, Aditya added solutions to societal and Andheri (W) news about roadside eateries serving dishes of ONGC to augment pro- duction. for selection ofmercially news under viable. PRB Act (C). All rights reserved.out FPSOhas Reproduction jumped in whole or to in part without Tel.: 26708197 / 26708363 / 26702190 Printer, Publisher, Editor, and Owners of ForeverNews shall not be held liable for any consequences, Birla Centre for Community Initiative and environmental challenges, engaging all made with meat of catsin andthe event other such animals. claims are Thenol Honoured duction by the Advertisers. from its ageing as The Cluster – 7 consistspermission of of PublisherThe FPSO is prohibited. arrived in the over 14,000 BOPD. The en- Rural Development, Aditya Birla Group in stakeholders. main reason for such food adulteration: Meat well as New & Marginal B-192, B-45 & WO-24 mar- field in November 2014. Po- gagement of the FPSO re- has become simply unaffordable to the common Fields has resulted in such ginal fields- located in the sitioning of FPSO at loca- duced the back pressure Mumbaikar. achievement. Addition of Mumbai High-Deep Conti- tion, its installation and substantially and improved couple of high producing nental Shelf of Bombay Off- hooking-up with under wa- the flow from the produc- new wells in a marginal shore Basin. The average ter systems is a highly tech- ing wells.

14 Controlling restaurant FOOD COSTS By S. Suchithra

n the super-competitive world of restaurant food distribution, is that this option Iprices change constantly, and it’s common for an invoice to show leaves room for a price that’s above or below the contracted price. In many cases human error (it’s a restaurant costs can be driven down materially simply by comparing shame to make errors when trying to fix what the company SHOULD BE paying for products vs. what it errors). ACTUALLY IS paying. The second option puts a knowledgeable manager to work doing Restaurant chains typically use one of four strategies to deal with a purely mechanical task; his or her time may be better spent vendor product price management: circulating through the restaurant improving food production Have their accounting team compare actual invoice operations, reducing waste and training people. prices to contracted prices 1 The third option is highly efficient, though it requires an expert Have their restaurant managers double-check invoice implementation of a restaurant back office software system. While 2 prices against a vendor price sheet return on investment can be outstanding, typically adding 2-5 percent of food sales to bottom-line profits, this strategy requires Use a back office solution to automate the comparison, a commitment to operational discipline from the entire restaurant 3 generate alerts and remediate the discrepancies chain, top-to-bottom. Don’t have a strategy: cross their fingers and hope Whichever method your company prefers (except #4!), it’s 4 for the best important that it’s executed for every order, every day. Because as with so many things, getting the basics right day after day is the The first option is fairly common when there’s enough manpower key to better restaurant food cost management. in the office. It can work well, and though manpower can be expensive, the savings often make it worthwhile. More problematic Courtesy: http://www.restaurantbusinessonline.com www.forevernews.in 19 - 25 December 2014 www.forevernews.in 19 - 25 December 2014 News email : [email protected] 4 News email : [email protected] 5

Stall No. A1, A2 Stall No. A3, A4 Stall No. A5 Stall No. A6 Stall No. A7 Edit ... Event Sponsor HAKS INTERNATIONAL R.P. ENTERPRISES FINANCIAL ADVISOR ALLURE INTERNATIONAL UAE EXCHANGE Address : Ground floor, Krishnakunj, Chhaya Metro Wholesale Address : 203 Citi Center Mall S.V. Road Address : 103, Blue Diamond Bldg, Pandit So- MANN NUMEROLOGIST IN LIT LED LIGHT Goregaon(W), Mumbai-400062. Society Sion, Trombay Road, Chembur India’s space licitor Road, Diamond Market Malad(E) Address : 151, First Floor, Atria Mall, Worli, Address : Shop No.2, Dias Building, Dr. Ca- Tel: 42169999 (20 Lines) Fax: 42169999 Mumbai Mumbai-400097 Mumbai – 400 018. wasji Hormusji Street Dhobi Talao, Marine Email : [email protected] Tel.: 2529 6612 program: a Te.: 28812113 Mob.: 9773546978 9773546976 Mob.: 9679023950 9004571415 Lines (E), Mumbai 4000 02 35th AGMEmail: [email protected] of Web- Email:AHAR [email protected], man- Tel.: 22010207 Mobile 9920546697 necessity for site: www.diamondsheritage.com [email protected], www.bindukhuraana.in [email protected] www.inlite.biz growth ecember 18, 2014 will be Dremembered proudly by all Indians when our country made history with the launch of GSLV Mark-3 rocket capable of carrying up to four tons of payload. The program also provided a platform to test the International quality designer furni- Foreign Exchange Crew Atmospheric Re-Entry Module- Powered by ture. Factory fitted customised furni- Numerologist Led Light Fittings an essential component for India’s ture made in calibrated marine ply- Biindu Khuraana – A Gold Medalist in For all forex solutions and Foreign Ex- Providing Lighting Solutions for Residen- ambitions launch manned space wood with European Machines. March 2010 (Delhi university in numerol- change. Air fresheners, fragrance dispensers. Special- ogy. Provides solution for one and all. tial, Commercial & Hospitality lighting missions. ized in Odor & Hygiene Management. solutions. The success of GSLV Mk-3 and CARE come close on heels of the Stall No. A8 Stall No. A9 Stall No. A10 Stall No. A11 Stall No. A12 Stall No. A13 Stall No. A14 astounding accomplishment of India being the first country to succeed at DEZAV CREATION WASTE MANAGEMENT FORTUNA INDIA VAASTU CONSULTANT TEAM UNO SERVIZ4U MANGSIDESH EFFICACY REAL ESTATE the first attempt in sending an STUDIO LLP Address : 501/502, Royal Apt. Sector 3, Char- KP INFOTECH PROALPHA SYSTEMATIC NETWORK PVT. LTD. INVESTMENT PVT. LTD. INVESTMENT orbiter to Planet Mars- the Mars UMESH TRADING & PEST kop, Kandivali (W) Mumbai 400 067. Address : 47/10 Vyas Mansion, Bajaj Cross CAPTIAL Address : 205 Above Hindustan Bank Address : 2402, 4th Floor, Business Point, ISE LOAN SPECIALIST Orbiter Mission, fondly called the Tel: 32256427 Mobile: 9820702096 Road, Kandivli (W) Mumbai400 067 Palliram Road, Off S.V. Road, Behind Brah- Address : SERVIZ4U NETWORK PVT LTD Sant Tukaram Road, Iron Market, Masjid Address : CONTROL SERVICES Email : [email protected], ma Kumari Hospital Andheri (W) Mumbai Mangalyaan. Tel: 28053880 Mobile: 9594941044 101, Mahavir Industrial Estate, Off Mahakali (E) Mumbai-400097 [email protected] 400 058. Critiques of India’s space program Address : Guru Krupa Co.Op. Hsg. Ltd. Email : [email protected] caves Road, Near Paper Box Andheri (E), Mob.: 9920229900 www.3senvogroup.com Tel. 4233 2323 Mob.: 9833722444 within and outside the country were Wing C, 201, N.C. Kelkar Road, Dadar (W) www.kpinfotech.co.in MumbaiEve 400 093 ntEmail:-S [email protected] Email: [email protected] quick to point out, these Mumbai 400 028. Tel: . 4099 8099 Mobile: 98211 61372 Website: Www. Teamuno.in www.mangsidh.com achievements come decades after Tel. 24306098 Mobile: 9819065579 f you are an Hotelier/Restaura- United We Stand – Representatives from 20+ Hotel/RestaurantEmail : [email protected] As- and expertise in the subject about which he spoke Narayana Alva spoke on the occasion. Shri M D Email: [email protected] pioneering missions by the US, the teur in Mumbai, you have defi- sociations across Maharashtra participated in the ‘Interactivewww.weviz4u.co.in Session logically and sans reservations. Shetty spoke about the circumstances under Web: www.utpcs.com erstwhile Soviet Union and its nitely not missed the AHAR – on Events of the Year’ that followed the Knowledge Seminar. The dis- You can’t go ahead on the road to success with- which AHAR was formed in the year 1979. successor Russia, the European I AGM but in the unlikely event you cussions at the session centred on events of the year and the ways to out honouring the people who work hard on a Mr. Chandrashekar Shetty and Ms. Satwika P Space Agency and nearer home, happened to missed it, let us take tackle the challenges that faced the Hoteliers. Several office-bearers of daily basis. So, nine senior hoteliers from Mumbai Shetty bringing glitter and sparkle to the colourful China. However, what these you through the same. The day various associations spoke on the occasion and offered their suggestions were felicitated on that day for their contribution event with their skills as MOC which enthralled detractors conveniently forget is the started on a pious note with a to deal with these crises. Event-to Sthe hotelp industry.o Childrennso are and will alwaysrs the audience throughout the evening. fact that India’s space program is entirely indigenous. The nation’s Pooja andBio theWaste inauguration Management Service of No doubt, the leader today is AHAR. In order to get a pulse of the be the future of the nation. On that day many bril- You can’t conduct an event without the right the annual SpeclialisedAHAR inRestaurant waste, Water, and Garden hospitality industry, you should have been present at the AHAR – liant children who excelledTotal Computer in their studiesmaintenance and underMr. one Chandrashekar & Ms. Satwika monetary support. So the sponsors of the event flagship Indian Space Research IT solution provider. Trade Exhibitionmanagement, by Green Shri Development Arvind AGM to see the grandeur of the event. The whole day was abuzz with sports were also recognized and awardedroof. prizes Financial solutions providers werein Mutual ubiquitous and every pie that they contrib- Organization (ISRO) and its One stop solutionShri. Arvind for all Pest Shetty & Rodent Multi Media, Animation, Advertising & Shetty compering the event Shetty, Presidentconsultancy. – AHAR in the hectic activities. Telecon service provider.to Total honour Computer their hard work. Funds, Equity trading, Life Insurance,uted made a difference.Real estate Metro Loans, Cash investments and Carry and insur - scientists work on shoestring services at affordable price. Consultancy. RBI Bonds etc. ance budgets as compared to their presence of office-bearers and As per convention, after the traditional lighting of the lampmaintenance by Advi- under oneHow roof. can AHAR forget their own Office-Bearers was the event sponsors and M/s United Spirits & members of the association who were present in large numbers. 60 sors and the Office Bearers, the 35th AGM began with the Hon. Gen. who have always strived hard ignoring their own business interests to Pernod Ricard India were the co-sponsors. M/s Pet Pooja was the American, Russian and European Stall No. A15 Stall No. A16 Stall No. A17 Stall No. A18, A19 Stall No. A20 Stall No. A21 counterparts- a fact amply proved by stalls displaying various products pertaining to the hotel industry par- Secretary Shri Sukesh Shetty presenting the 34th AGM Report & min- alleviate the problems faced by their fellow hoteliers. Ex Office-bearers, Associate Partner and the event was powered by Coca-Cola, Pepsi, the cost of the humble Mangalyaan. TECHPROCESSticipated in the exhibition. PAYMENT The annual exhibitionLANCOMP-JUPICOM has always been in- utes and the AccountsI SET SOLUTIONSfor the period 2013-14 & the Appointment of VKLwho SEASONINGhad relinquished their PVT. post LTD. earlier, Shri Shashikant Shetty, ExDIAMONDA VKL, Ruchi Soya HERITAGE and Land Rover. TINYOWL TECHONOLOGY Within the country, some sections of strumental in bringing the Suppliers and Hospitality Industry together Statutory Auditor M/s Y R Shetty & Co. for the 2014-15 was presented Hon. Gen. Secretary Shri Vijaykumar Shetty, Ex VP, Zone - V and Shri The event was a resounding success with more than 3,000 hoteliers SERVICES LTD. Address : Lancomp Networking Solutions Address : 219 Shanti Shopping Centre Address : Solitaire Corporate Park, Building No.5, 7Th Floor, Andheri-Kurla Road Address : 103, Blue Diamond Bldg, PVT. LTD. the populace grouse that India for their mutual benefits. This B2B exhibition has given an opportunity by Hon. TreasurerOpp Mira ShriRoad Nitin Stn(E) R Shetty for approval. TheChakala house Andheri(E) unani- Mumbai-400093Prasad M Shetty , Ex Hon. Jt. Treasurer were honoured for their contriPandit- Solicitorvisiting Road, the wholeDiamond day Market event and more than 1,200 Hoteliers attending Address : Mehra Estate Building No.1 Opp Mahim Stn(W), Mumbai-400016 Address : Unit No. 601, A Wing, 6Th Floor, spends millions of rupees on space to hoteliers/restaurateurs to meet directly with the manufacturers and mously approvedDist Thane-401107 the proposal. bution to the association during their tenure. AHAR also felicitated twoMalad(E) the Mumbai-400097 AHAR - AGM. The purpose of any event is to educate and inform 2Nd Floor, Lbs Marg Vikhroli(W) Mob.: 9820612541 Floral Deck Plaza, Central Midc Road, programs while its villages are bereft Mob.: 9320322415 Tel.: 28812113 Mumbai-400078suppliers of various innovative productsTel.: for 24456042the Hospitality industry. A PowerPoint presentation by Shri Arvind Shetty, President - AHAR suchEve Vice Presidentsnt and- theirS Teamspo whonso have gone outrs of their way the audience, and on that day, the audienceAndheri left(East), asking Mumbai for -more. 400 095, India. of basic amenities. Mob.: 9773546978 9773546976 Mob.: 9820447221 Knowledge Seminar - Organisations Email:usually [email protected] run on set rules. If you that described the entire year’s journey that enthralled the public was in discharging their duties. Shri Sudhakar T Shetty, VP Zone IX andShri The day ended with an elaborate cocktailMob.: +91 and 8655 delicious 000 669 dinner for True that India is not a very rich Email: [email protected] Email:want [email protected] to run a successful business, you have to ensure that rules and the real highlight of the evening. The audience heard the President Sunil Patil, VP Zone VI were honoured in the presence of their Team. all the attendees and guests. Email: [email protected] country, despite being one of the Website: Www.diamondsheritage.com Website:regulations www.paynimo.com are understood and adhered to. During the Seminar on ‘Staff speak and articulate his viewpointEve in raptnt attention- andS wisdom.ponsoThers best way to make sure that you are on the path to success is by biggest economies of the world. Yet such ambitious space programs are a Welfare’, Shri Rajesh Parvatia, a senior executive from ESIC, narrated He explained in detail the issues faced by the Hotelier community honouring your stalwarts. Shri M D Shetty, who has been in the hotel necessity rather than a show of various salient features of the current rules and regulations of ESIC as from the Local Authority, State and Union Governments. The local issues industry for almost six decades, was honoured with a ‘Lifetime strength. Merely because they well as the claim procedures in a lucid manner.Shri Parvatia explained ranged from MCGM,Eve Propertynt-S Taxespo onnso Hotel rsRooms, LBT, Hawkers to Achievement Award’. Shri Vasant Shetty, Ex-VP – AHAR, another re- demonstrate that India is capable of and answered all the queries raised by the participant members to their State Excise, Simplification of Outdated Laws, VAT pertaining to the State markable senior hotelier, was awarded the‘AHAR Gaurav Award’. Shri competing with any global power- be utmost satisfaction. Shri Parvatia asked the members to contact himEve Governmentnt and-S Servicepo Tax,nso FSSAI andrs National Hawkers’ Policy of the Niranjan Shetty was the ‘President’s Nominee for Special Award’ for it in manufacture of basic goods or at his office at Kandivili for any queries or redressal of any problems Union Government. his immense contribution towards the activities of AHAR. launch of sophisticated space craft. faced by them with respect to ESIC. At the end of the session, the mem- The President explained various steps taken by AHAR to counter No day is complete without the right people informing us about how Software and hardware hotel industry Science and technology are bers gained in-depth knowledge and were enlightened about theEve stat- ntthese-S issuesponso and thers challenges faced by the Hotel Industry. FoodHe also products any seasoning industry and shouldsolutions run. So many leaders and eloquent speakers gave Providing managed Wi-Fi solutions for Specialised in POS & retail Software for Diamond Jewellery Online food ordering application precursors to technological utory requirements and various benefits it offers toHotels the welfare & resorts. of our presented anWine insight / Beer to Shops,the way IMFL ahead & CL in Trade,the days to come. The audience the audience their viewpoints. Advisors Shri Datta Kadamji, Shri San- development – which is vital for Specialised in Payment gateway solutions. Pioneer in providing kitchen solutions form chef’s art. Aemployees. better way to request and receive offered a spontaneousRestaurants &standing Bars, Hotels ovation / Lodgings. to accept his exhaustive study tosh R Shetty, Shri A B Shetty, Shri Chandrahas K Shetty and ShriAuthentic Diamond JewlleryOffice ConceptBearers is from fellowThe versatileAssociations App for addressingonline food order - growth of industry leading to money. to Manufacture to end user. the gatheringing at from the more Seminar than 3500 Restaurants. creation of ample employment Event-Sponsors opportunities resulting in eventual Sponsors Co-Sponsors Associate Partner Powered by reduction and elimination of poverty. EVENT EventSPONSORS Sponsers Media Partner AHAR admires Industry Doyens

Shri M. D. Shetty being conferred the Shri Vasant Shetty being conferred the ‘AHAR Lifetime Achievement Award’ ‘AHAR Gaurav Award’

Shri Niranjan Shetty being conferred the ‘AHAR Presidend’s Nominee Award’ Seminar ESIC

The VPs & their teams who made a mark

Shri Sudhakar T Shetty, VP, Zone IX with his team

Shri Sunil Patil, VP, Zone VI and their respective teams both adjudged the best Zones of the year 2014. CSR activities

AHAR Felicitates Meritorious Students

AHAR felicitates Ms. Yogeshwari Siddhrama Gowda

AHAR felicitates Ms. Akshita V Hegde

AHAR felicitates Mr. Rishabh Vinod Kandari

AHAR felicitates Ms. Yamuna Rana Libahadur AHAR felicitates Ms. Shrinidhi Sanjeeva Poojary for excellence in sports

AHAR felicitates Master Chirag Chandrasekhar Shetty AHAR felicitates Mr. Mayur Premnath Shetty for excellence in sports Felicitiations

AHAR felicitates Shri Shashikant Krishna Shetty, AHAR felicitates Shri Vijaykumar Shetty, VP-Zone-V Hon. Gen. Secretary 2011-13 during the 35th AGM. 2009-2013 during the 35th AGM.

AHAR felicitates Shri Prasad Shetty, Hon. Joint Treasurer 2011-13 during the 35th AGM. Stall at Exhibition

Medical Camps

Some of the Free Complete Health and Eye Check- up Camps held at various Zones during the year for the benefit of Hotel employees.

AHAR HOSPITALITY I OCT - DEC 2014 Incoming President’s Message

Dear Members, for the organization which I wish to accomplish during my I would like to take tenure. this opportunity to thank This is a period of change. Everything is changing. The all the members for governments are changing; thoughts are changing and electing me unopposed AHAR will also change. AHAR has to make its identity more as the President of AHAR, distinct and visual. Brand Building is important. We need to one of the largest and emphasize on brand building and raising funds. We have to most respected work hard and make strategies to make our association Associations in India, more vibrant financially strong in the days to come. always in the forefront for the rights of hotelier members. I Once again I thank everybody for keeping faith in me and hope I will be able to live upto your expectations and lead sincerely seek your support, love and affection in all the the organization following the legacy of our past presidents endeavours undertaken by AHAR. and office-bearers who have toiled hard to bring this organization to this level of recognition all over India. I have Adarsh Shetty learnt a lot as Vice President and committee member from President (2014-15) my seniors in the organization and have set a goal and vision AHAR

Shri Adarsh B Shetty being felicitated by Advisors - seen Shri Adarsh B Shetty being felicitated by Zone V Team along with Immediate Past President Shri Arvind Shetty to members during the joint meeting held on his right and Advisor Shri Sudhakar Shetty to his extreme December 19, 2014 at Bunts Sangha Annex. right and Advisor Shri Chandrahas Shetty to his left.

The promising new AHAR Team 2014-15 22 RS AR OU E L H O E

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Dr. Rashmi A Kolhe

olour is closely related to identity of any not all food grade synthetic colours are permitted food product. We associate spinach with for use in all foods. Regulations are quite strict C green, apple with red and orange with with provisions of substantial penalties for orange colour. Nature has provided us with a noncompliance. great and diversified range of natural colours Colours are mostly added to processed foods including but not limited to hues from yellow to for technological reasons; e.g. to maintain purple. Even in today’s biotechnologically uniform colour in final product, to improve advanced world, we are still not yet ready to existing colour of product, to provide colour to accept a blue lemon or purple apple or yellow colourless foods (Pepsi soda would be transparent pomegranate; because we strongly correlate like water without adding dark brown colour and colour of fruit with its specific taste and flavour. it was a miserably flop product by Pepsi when it Colours help to judge the quality of fresh introduced a “Crystal Pepsi” in year 1992. The produce and also make our food appealing and reason was simple- consumers associated Pepsi attractive. Natural colours have been used from cola with dark brown colour and had a deep ancient times (until 19th century) in various areas like rooted notion in mind that “Real” cola is always dark brown!). colouring of arts and paintings, textile, foods, festivals (holi), Let’s take a closer look at these colours and find out if they cosmetics etc. The synthetic food colour industry was born are they really harmful as we consider them? accidently (like many other inventions!!) in 1856, when the Broadly, colours can be categorised in two classes depending first synthetic colour, mauvine, was discovered accidentally on their origin: 1. Synthetic colours (obtained from coal tar by Sir William Henry Perkin, who was trying to form an anti- and petroleum products); 2. Natural colours (obtained from malaria drug (quinine). These colours soon became popular; plants, animals, insects, minerals E.g. Plants- Black grapes, were cheaper and more stable in food preparations and were beet root, red chillies, turmeric, carrots, marigold, saffron, over enthusiastically used by then food industry. Naturally gardenia etc. Insects source: Cochineal extract- bright orange the misuse was equally rampant. Their toxicity was never in colour; & Carmine- vivid red in colour.It is rarely used in tested; as a result, there were increasing incidence of food Indian market. Plant based colours are more popular. poisoning. To regulate the use of colour additives, first strong initiative was taken by UK during 1875 which was later Synthetic colours: followed by The US at the beginning of 20th century. These were first produced from by-products of coal Today, in India, the use of synthetic food colours is regulated processing (hence “coal-tar colors.”) Today, they are made by Food Safety and Standard Authority of India (FSSAI) and from petroleum or coal sources.They can be used in beverages,

AHAR HOSPITALITY I OCT - DEC 2014 www.ahar.in dry mixes, baked goods, confections, dairy products, pet foods, flavoured drink. As per standards maximum limit for red is 200 23 and a variety of other products. Many developed countries are ppm (i.e. 200 mg in 1000 ml, Ponceau red allowing very less use of selected synthetic colours in their ADI - 4 mg/Kg bw). Hence, the child can safely tolerate 80 mg food products and are voluntarily adopting natural colours due of this colour per day coming from all the foods he consumes. to health concerns. Whereas he is getting 60 mg from this drink (single source). As per FSSAI, following synthetic colours are permitted in Other foods will also add to colours consumption. So in a way India for use in selected foods: they are normally exposed to frightful levels of colour. Moreover, 1. Red - Ponceau 4R, Carmoisine, Erythrosine (associated with if erythrosine is used in the same drink (ADI 0.1mg/Kg bw); hyperactivity in kids) then the child is exposed to 10 times more risk. To prevent the adverse effects it is important to eat less of coloured foods or 2. Yellow - Tartrazine , Sunset Yellow (adverse effect on activity select the products containing natural colours. and attention in kids) 3. Blue - Indigo Carmine, Brilliant Blue Natural Colours: 4. Green – Fast green (Not permitted in USA & Canada). Today there is a global trend of increased health awareness and selection of safe foods. Natural colours are more in demand Maximum permitted limits in India (FSSAI) - as they are safe and have added nutritional benefits e.g. paprika The maximum limit for these colours as per regulation is extract imparts red colour and antioxidant (slows down aging) normally in range of 100 -200 parts per million (ppm i.e. 100 properties to food. Mainly used in dairy products, beverages, – 200 mg/Kg or L) depending on the product. cereal, pickels, sausages, confectionaries, ice cream, bakery and savory products All the medicinal properties of turmeric can In spite of the stringent regulatory norms, malpractices and be obtained from curcumin – yellow colour. It is used in skin overuse of synthetic colours is commonly seen possibly due to care and hair care cosmetic products, ayurvedic preparations lack of awareness. Owing to its synthetic origin, these colours for various health benefits. Beta carotene (orange colour from are not so safe when consumed in excess amount poses a carrot) is a tonic for our eyes. Developed countries are one step serious health risk. We also need to understand that if a colour ahead where they are also using natural food colours in infant is permitted by regulatory authority doesn’t mean that it is toys, crayons, textile and printing handcrafted papers. The allowed in all the products. trend is slowly reaching India too. Small children and the old age population are more vulnerable Today, the natural colours are available in range of colours, to the effects. Number of research studies have demonstrated with better stability towards heat, light and acidic conditions the possibility of synthetic colours creating allergies in some and relatively cheaper than before. These colours provide more people, hyperactivity in children and also are carcinogenic in natural look to product as compared to its synthetic counterparts nature. As they can trigger hyperactivity or ADHD (Attention- which imparts artificial brighter look. Deficit/Hyperactivity Disorder) symptoms in sensitive children; a recent study says that “food colour elimination from children’s To summarise, Natural colours is the future of food colours diet is a potentially valuable treatment approach for ADHD.” as predicted by industry experts, preferred by consumers and due to shrinking permitted synthetic colours list by regulatory High levels of erythrosine (Red colour) intake are closely authorities of various countries. Use of synthetic colours is safe related to thyroid tumours’. A study conducted by National only when a person is not prone to allergies and similar Institute of Nutrition in 1992-93 in which school children reactions and when it is consumed within safe limits. Set of consuming a particular brand of aniseed (sauf) exhibited synthetic colours permitted in European Union is different symptoms of glossitis of tongue found that sauf contained high from those permitted in the US. Does that means the colours levels of Ponceau 4R (Red). Even today we are unknowingly consuming good quantity of variety of colourful (pink, red, that are safe for EU population are not safe for the US green, brown, white etc) aniseed at home and restaurants too. population! Apart from that we are eating colours through variety of Natural colours might be little costly but they are also packed products like biscuits, cakes, confectionary items, soft drinks, with health promoting components which makes them worth juices, sweetmeats, ice creams and many more like that. buying. So before casually munching on that coloured Nobody is aware how much colour they are consuming and sweetened sauf, just try doing this. It’s worth! Take a glass of whether their bodies have capacity to tolerate it. The Average water and add a small spoon full of coloured sauf to it and Daily Intake (ADI) values as suggested by Joint WHO/FAO expert watch the magic. Soon the colour will get dissolved in water committee, give some idea about “how much is safe for general and a dark coloured sherbet will be ready!!! & you thought you population” The ADI varies from 0.1mg /Kg body weight for were just eating the sauf. erythrosine (red), 4 mg/Kg body weight of Ponceau 4R (red), to Be Colour safe. Be Natural !! 25 mg/ Kg body weight for fast green. (Author is expert Food Technologist with a decade of It is very much possible to exceed the ADI (Average Daily experience and active member of Association of Food Scientist Intake) values especially by children. E.g Lets consider a child and Technologist, Mumbai Chapter. She can be reached through of 20 Kg body weight consumes 300 ml of coloured fruit email: [email protected]). www.ahar.in AHAR HOSPITALITY I OCT - DEC 2014 24

First Planet Hollywood beach resort to open in Goa by December 2014 end Resort only the second of its kind in the world By G. Subraamanian he Wyndham Hotel Group, the world’s largest hotel com- erty in Las Vegas, typically decorated with movie memorabilia pany with approximately 7,540 hotels and part of Wynd- including props from famous films. Moreover, with an amalgama- T ham Worldwide Corporationhas signed a franchise tion of various international and Indian cuisines at it various res- agreement with JMJ, a large conglomerate with a multi-faceted taurants, Planet Hollywood Beach Resort Goa will provide world- presence, for the first Planet Hollywood hotel in India. class dining options. The Hollywood-inspired theme hotel, expected to be opera- Sachin Joshi, Managing Director, JMJ group said, “We are truly tional by the end of 2014, will be only the second in the world after excited about setting up a world class hotel with a world class Planet Hollywood, Las Vegas. partner. The company’s formidable scale and expertise as a global Located on Goa’s unspoilt southern coast, Planet Hollywood brandbuilder will meet our endeavour to further enhance the aes- Beach Resort is a 115-room and 15 luxury tent resort situated on thetic value of Goa. Given its features, we are looking forward to the white sands of Uttorda Beach at South Goa. The property is a Planet Hollywood being a landmark destination in Goa. The brand’s tourist’s paradise with its low-rise architecture depicting elegant ‘Let there be fame’ philosophy means guests at the property will Goan style, splendid landscapes, dramatic sculptures and gorgeous be treated like celebrities.” art works. The most breath-taking features of this beach front Wyndham Hotel Group, part of Wyndham Worldwide Corpora- luxury hotel, however, are its tropical gardens and the coconut tion (NYSE: WYN), is the world’s largest and most diverse hotel orchard that spans beyond 10 acres. The perfect destination for a company with approximately 7,540 hotels and 650,200 rooms in bespoke vacation, it caters to a wide variety of travellers. 71 countries under the hotel brands: Wyndham Hotels and Re- Deepika Arora, regional vice president, Indian Ocean, EMEAI for sorts®, Ramada®, Days Inn®, Super 8®, Wingate by Wyndham®, Wyndham Hotel Group said, “We are thrilled to welcome Planet Baymont Inn & Suites®, Microtel Inn & Suites by Wyndham®, Hollywood Beach Resort Goa into our Hotel Group family and to Hawthorn Suites by Wyndham®, TRYP by Wyndham®, Howard one of India’s premiere destinations. We look forward to a success- Johnson®, Travelodge® and Knights Inn®. In addition, the com- ful partnership with JMJ and to continuing to expand throughout pany has a license agreement to franchise the Planet Hollywood India.” Hotels brand and provide management services globally. With large indoor and outdoor banqueting facilities, Planet Hol- All hotels are independently owned and operated excluding lywood Beach Resort Goa also serves as one of the most romantic certain hotels which are owned or managed by an affiliate of destinations to tie the knot. It offers an array of services including Wyndham Hotel Group. Wyndham Rewards®, the guest loyalty breath-taking sunset ceremonies and cocktail parties by the pool. program of Wyndham Hotel Group, is the world’s largest lodging In addition, the property will feature a mix of eclectic boutiques, loyalty program as measured by number of participating hotels. It a fitness centre, spa, pools and yoga retreats. The thriving party offers over 37 million members the opportunity to earn valuable scene will draw guests back each holiday season. points for qualified stays at more than 7,000 hotels in 50 countries. With uber-comfort and luxurious services, Planet Hollywood In addition to free stays, members may redeem their points for Beach Resort Goa will replicate the same style as its sister prop- hundreds of reward options.

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uring the past decade or so, India has witnessed massive investments in the fast food segment- especially with local Dfirms tying up with Multi National Companies (MNCs) to bring in reputed foreign names to India. Brands which the Indian consumer had only heard of earlier or seen abroad such as McDonald’s, Subway. Pizza Hut- to name some- are now household names, not only in cities but also in semi-urban and rural areas. These popular foreign brands have entered the local markets in India and abroad through a simple business technique called franchising. Meaning, they have tied-up with one or more partners in India and permitted them to open restaurants and food outlets of the brand. Franchising is no stranger to India. The first and foremost food franchiser to have successfully done business in India was the US-based global soft-drinks brand, Coca Cola. Coke, as it is commonly known, dominated the Indian beverage market for decades until government policies forced the company out in 1977. However, the firm returned with a wholly owned subsidiary in 1993 and appointed bottling partners nationwide. The runaway success of Coca Cola and its brands can be estimated from the fact that the company will invest a whopping US$ 5 Billion in its business in India up to 2020. Huge investments in the fast food and fine dining segment by MNCs are expected in coming years as the Union government liberalizes its Foreign Direct Investment (FDI) policies in various sectors. What does this entail for the Indian restaurateur? The Indian restaurant sector largely consists of unorganized large, medium, small and micro operators- ranging from plush restaurants to street-side food stalls. Most of these restaurant owners, especially in cities such as Mumbai, have so far neglected advertising as an integral part of promoting their business even as MNCs continue their onslaught, advertising their “yummy” and “ value meals” to the Indian masses via the print, digital and electronic media. Primarily, because MNCs are pouring in millions of dollars in expanding their footprint across the length and breadth of the country- something that the large Indian but disorganized Indian food industry cannot match. As a result, traditional Indian restaurants, or more specifically, ‘Udupi’ restaurants in Mumbai, are expected to take a hit in their profitability unless they take drastic measures such as countering the MNC invasion. And of the steps suggested for launching this counter-offensive against the foreign fast food juggernaut is taking

AHAR HOSPITALITY I OCT - DEC 2014 www.ahar.in 27 the battle to the proverbial enemy camp. This is possible only if With India witnessing an economic boom since the last over two large and medium operators from Mumbai unite under the decades, foreign nationals have converged on Mumbai and have banner of an organization such as the Association of Hotels and carried the taste of India back home- both, of north and south Restaurants of India and combine their efforts to make forays into Indian food. With the Indian Rupee taking a heavy beating over foreign markets through franchising. major foreign currencies over the last couple of years, the number of budget and high-end tourists visiting India has shown a Success stories: significant increase. And their taste buds have been tantalized by the exotic tastes and aromas of Indian food- both veggie and non- Indian restaurants opening franchise outlets abroad may not be veggie. These foreign nationals definitely crave for an Indian taste widespread at the moment, but a start has already been made, abroad, as will be evident if one looks at the number of covers which should provide the much needed stimulus to Mumbai- generated by any Indian restaurant abroad. based restaurateurs. Some of the popular Indian restaurants operating via franchising Easier licensing abroad: abroad include celebrity chef Sanjeev Kapoor’s, ‘Khazana’, ‘Yellow Unlike India, most countries, barring the Middle East, are liberal Chillies’ and ‘Options’ brands will soon expand into the US and in licensing restaurants regardless of their ethnicity, provided they Europe after successful forays into the Middle East. Café Coffee meet the strict health and hygiene standards of the country. Day is planning a huge expansion in Europe and Middle East as Licensing is also not a major hurdle in the Arabian Gulf, though well as the US. the six states there have stricter norms, especially where serving Some other companies also following suit are Dosa Plaza, Chawla’s alcoholic beverages is concerned. Most foreign countries have Chicken and Rameshwar’s. Brands from South India having a more or less, a single window clearance policy for foreign food franchises abroad include ‘ Saravana Bhavan’, ‘ Dasaprakash’, ‘ chains and the same advantage can be availed by AHAR members Kamat’s’, ‘Taj Rasoi’, ‘ Arya Bhavan’, ‘Sukh Sagar’ and ‘Bharathi’ to willing to go that extra mile and enter lucrative markets abroad. name a few. Profitability: Other food franchisers abroad include Haldiram’s sweets who have successfully captured a large segment of Indian packed food As mentioned earlier, the Indian Rupee value has depreciated over abroad. Also in fray are ‘Bombay Bhelpuri’ and ‘ Kadahi’ chains run major foreign currencies. Despite operating costs abroad, Indian by smaller operators. restaurateurs can look forward to lucrative profits since they will be charging in foreign currency and remitting the money to India. The need for AHAR members to open franchise chains abroad: The Ministry of Overseas Indian Affairs estimates there are an Hurdles: astounding 2.2 Crore persons of Indian origin with foreign nationalities and Non Resident Indians living in 220 countries in For AHAR members to franchise abroad, hurdles do exist, as with almost every inhabited continent in the world. The highest any other business. One of them is the inconsistent supply of concentration of Indians can be found in North America, Australia, Indian products abroad and strict food safety norms of foreign Europe, Middle East and the Far East. With Indian companies in countries. Further, Indian restaurants abroad are generally considered expensive abroad- something which the AHAR the IT and pharmaceutical sectors, among others spreading wings members can counter effectively by offering budget meals. in South America and Africa, this number is set to grow Another hurdle is, most Indian restaurants abroad are well exponentially over the next five years. established despite being owned by small operators. Hence, AHAR In comparison, the number of Indian restaurants available to these members will face stiff competition in foreign markets. Yet, for Persons of Indian Origin are few, with the highest concentration the experienced AHAR restaurateur, competition is the very spice of Indian food outlets existing in the six Arabian Gulf states- of business and those who have succeeded in an extremely Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and the United Arab competitive market like Mumbai can surely establish themselves Emirates. However, Indian restaurants abroad, with the exception abroad. of small eateries ubiquitous to the Middle East, tend to be expensive. And most Indian restaurants in foreign countries are Need of the hour: forced doctor the recipes of traditional Indian dishes to ensure they are not spicy and appeal to myriad foreign palates. AHAR members need to draw a comprehensive plan for making for eating into the franchise cake abroad. This can be done by In such a scenario, AHAR members can do well by opening food contacting Indian diplomatic missions abroad, embarking on outlets abroad, offering everything from traditional north and familiarization and study tours to foreign markets where they south Indian snacks to the mainstay of Udipi restaurants- the ‘ intend to open shop and listening to feedback from foreign Thali’ or ‘Rice Plate’ which contains a variety of Indian vegetarian customers visiting their restaurants in Mumbai and its suburbs and non-vegetarian preparations or dinner and lunch buffets. over issues such as taste, preferences and costs. Advantage Udipi: Conclusion: As compared to freelance Indian operators abroad, who have to The foreign food franchise market is wide open for AHAR rely upon foreign restaurant crew due to non-availability of members. The only missing ingredient is enthusiasm and adequate Indian staff, Udupi restaurants have an advantage: combined effort. With the right blend of these, AHAR members workers from the Mangalore-Udupi region of Karnataka are easy can soon spread their wings and provide stiff competition to the to find. Trained chefs are also available in abundance. And Udupi foreign fast food chains operating in India. Value for money, health restaurants can serve fast food such as ‘Idli’, ‘Dosa’ various kinds conscious approach in menu offerings and a right mix of publicity of ‘Vadas’ and other delicacies within the same time period as will definitely fetch AHAR members the results they desire by taken by foreign fast food restaurants. franchising abroad. www.ahar.in AHAR HOSPITALITY I OCT - DEC 2014 28

he once ubiquitous “Irani Hotels” or rather, restaurants operated by the Zoroastrian community of India, mainly in TMumbai, are on the verge of extinction. And there appears to be no solution to the problem. Irani cafes were once the mainstay of fine dining in Mumbai and its surrounding cities, mainly Pune and Nashik and dotted the highway connecting Surat and other parts of Gujarat. Unique for their Mumbai’s décor, service and cuisine, these Irani cafes rank as the first restaurants to have opened in India, in the late 19th Century, with the advent of massive exports of raw material from the Indian subcontinent to Britain, under the colonial rule. Irani cafes: How it all began: According to a Pune-based member of the Zoroastrian community, On verge of extinction Irani café’s began springing up in two major cities in pre- independence India- Mumbai or Bombay, India, and Karachi, in present-day Pakistan. Their history is as interesting as their menus. The Parsi community, fleeing prosecution under the Qajari rulers of Iran in late 18th Century, found safe haven along the coastline of Gujarat. The local ruler, Yadu Rana permitted Zoroastrians to live in his kingdom under one condition: They would not cause any law and order problems or proselytize. Most of these settlers from Iran engaged in trade- mainly retail business. They would bring in finished products from Mumbai- the hub of import-export trade and retail it through their stores for a nominal profit. Over the years, the Parsi faith became synonymous to high quality, unadulterated products at fair price. However, traders and their companions who undertook painstakingly long journeys between Mumbai and other places of Gujarat faced a severe problem: They were unable to find their traditional cuisine once away from home. The restaurants frequented by colonials did not permit Indians to enter. Faced with the choice of adapting to local cuisine or opening restaurants, a few Parsi entrepreneurs took the challenge and began opening simple yet elegant cafes in and around south Mumbai and at locations such as Vapi, Bulsar (Valsad), Bharuch and Surat, to cater to these traders. Though few in numbers, these were the first Irani hotels that dotted the map of western India. Expansion: Post 1857, when India lost the 1st War of Independence, the British colonials and other foreign traders looked increasingly at Indian traders to get them supplies of local produce such as cotton. Trading in opium was legal since it was mainly used as a painkiller among European armies which were constantly at clash for expanding their territories abroad. The opium trade attracted several Parsi businessmen and male members of their families. The Parsis, being very fond of education, soon flooded Bombay for higher studies at schools and colleges opened by the ruling British. Some of the Parsis ventured south from Mumbai for trade and settled in Pune while a few joined the British Indian Army or Navy. These factors saw a sudden demand for Irani restaurants in Bombay and Pune. Entrepreneurs from the community were

AHAR HOSPITALITY I OCT - DEC 2014 www.ahar.in delighted and responded by opening more and more such Irani cafes, Railway and Restaurant and another, closed down and their premises though they were mainly concentrated in south and central Mumbai was swiftly taken up by a large US-based fast food chain. which were pivotal for trade and hence, had large pockets of Zoroastrian 29 population. The decline: Very soon, these Irani cafes started serving a larger purpose: They What were the causes for the sudden decline of Irani café’s in became meeting places for members of the Zoroastrian community to Mumbai. “There are several reasons,” rue a couple of former Mumbai meet one another, exchange news and views while providing an ideal based Irani restaurateurs. The biggest issue confronting Irani cafes- of networking venue for the business community. As the community which less than two dozen now operate in the city- was identified as prospered, restaurateurs from the Parsi faith only felt it appropriate to demographics. They explained, the Parsi community worldwide is fast give proper facelifts to their cafes. They soon featured a mezzanine floor dwindling due to various reasons ranging from staying unmarried due for families and discerning diners, imported furniture made of bentwood to non-availability of suitable brides and grooms within the small ethnic and electric fans. group. A large number of Parsis or Zoroastrians who married outside persons of other religions, are automatically expelled from the faith. At Consolidation: one point, Parsis in India were forced into seeking brides and grooms Irani cafes became the mainstay of dining out for the Bombayite as from neighboring Pakistan or even those who stayed back in Iran or they permitted entry to persons of every religion and nationality. To settled elsewhere in the world. But these were few to come. Childlessness cater to the Hindu and Muslim communities of the society, some of the is rampant among Parsis due to health reasons. It is estimated that by Parsi restaurateurs omitted pork and beef-based dishes from their the year 2020 or in another five years from now, the total Parsi population menu. Instead, they enticed diners with hot baked foodstuffs such as in India would be less than 20,000 persons. muffins, pies and puddings, pastries and cakes and an assortment of kitsch. Hot, fresh, fine food at reasonable prices and available almost Unavailability of heirs: round-the-clock, almost every neighborhood in Mumbai boasted an Due to low rate of birth among Parsis, the number of heirs who would Irani café. Before August 15, 1947, Mumbai and Pune had a combined be happy to operate the traditional family business of a Irani café, is 550 Irani cafes. Prominent among them were Star of Asia, Light of Asia almost non-existent. “ The younger generation, however small, prefers and Mazda, Dastoor’s and several others who continued till the end of lucrative jobs in the IT and other sectors and those interested in the food the 20th century, till they faded into glory. business go for higher studies as chefs to work at star rated hotels in India and abroad,” the duo noted. This has forced many a Irani café to Menu at any Irani café: sell its premises to other businesses. What made Irani cafes popular were their selection of bakery foods, starting with the humble bun-maska (bun and butter) with piping hot Labor shortage: tea or coffee available almost round the clock. Most Irani cafes had Also a stumbling block for sustaining the business, Irani café’s bakeries attached and would bake an assortment of bread including the nowadays find it extremely difficult in finding cooks and other restaurant bun, ‘brun’ or the hard-topped, rough-cored variant of a bun, pav- the crew from the inherently affluent community. The former restaurateurs soft European variety of a bread roll, crème rolls or flaky yet firm baked explain, Parsi food cannot retain its original flavor if cooked by a non- cones of flour stuffed with condensed milk and flavored icing or castor Parsi since the traditional techniques, including the sense of aroma, are sugar, muffins and generous portions of cakes, pies-vegetarian and non- lacking among those from other streams. vegetarian, puddings and an assortment of pastries, with flavors of France. Spiraling raw material costs: Compelled to shun beef and pork from the menu, the Parsis relied The Parsi community has always been renowned for its honesty and heavily upon eggs and churned up tasty herb-stuffed omelets, poached integrity. Irani cafes use pure butter, ghee, hydrogenated vegetable oil and scrambled eggs. The scrambled eggs served at Irani cafes require a and other expensive raw materials. With an overall increase in the prices special mention since the cooks used pure milk in their preparation, of these and other raw materials, Irani cafes cannot offer cheap fare in giving the humble dish an added taste. a market where multi-national fast food chains and south Indian The lunch menu consisted of ‘dhansak’ an all time favorite preparation restaurants offer much cheaper items on their menus. of mutton and lentils cooked together with spices to make a thick, consistent broth, meat ball curry, ‘bheja masala’ or lamb brains cooked Loss of customers: with Indian spices and herbs, cutlets of fish, chicken, mutton or vegetable served with rice or a selection of Indian bread cooked on site. With the community numbers dwindling, the number of Parsi diners patronizing an Irani café has dropped to almost zero. Rather than The evening was for cutlets and patties of various types, strong tea maintain the tag of a Irani café and serve food from other cuisine, many and coffee often made with condensed milk, which was rather foisted Parsi restaurateurs have preferred to close shutters rather than lose upon Irani cafes during World War-II as supplies of fresh milk became integrity. scarce. Though ethnic Parsi food is not spicy, over the years, Irani café Overall disinterest: operators began adding that extra dash of chili peppers to suit more Though the sources did not blame the Indian or state governments tangier palates of Indians. directly, they decried that the Parsi community, its culture and A few Irani cafes also opened beer bars, offering the chilled beverage preservation had never been an active agenda of any state-run at very nominal rates. At Irani run permit rooms, the most popular snack department- a fate similar to that of the East Indian Catholic community for beer guzzlers remains cheese bits, omelet and “bhurji” or the spicy, of Mumbai. Hence, over the years, the overall interest in Parsi culture greasy Indian version of scrambled eggs. and its rich traditions and opulent cuisine had eroded consistently. Restaurants with larger bakeries provided a selection of baked What is frightening is, at the current rate of decline in numbers of products including various kinds of Western breads such as community members and other causes, the rich heritage of Irani cafes, pumpernickel, whole corn, granary and whole wheat, buns, crossed will eventually become extinct. It is well worth remembering, these buns, jam rolls, flaky (khari) biscuits and other exotic cookies. The Kayani cafes saw Mumbai mould itself from a trading center of the British to Restaurant and a few steps away, the Bastani restaurant, were famous the financial centre of India and an important business hub of the world. for their bakery products as well as chilled beverages in the Dhobi Talao Prominent businessmen, bankers and traders from the Zoroastrian area of Mumbai while Kayani’s at Camp, Pune remain popular for their community held their important meetings at these cafes. Hence, Irani ‘Shrewsberry’ biscuits which are sold off the moment large trays are cafes of Mumbai are an integral part of the city’s heritage and unless brought to the sale counter. In Andheri (West) opposite the railway drastic measures are taken for preserving them, this wonderful tradition station is another old timer, the Ahura Bakery, who continues to sell will soon fade into history. excellent products at reasonable rates. Sadly, two Irani cafes, the Café Copyright: Forever News, Mumbai, India www.ahar.in AHAR HOSPITALITY I OCT - DEC 2014 30

You are what you eatby Neha

sprouts to increase the content zz Provide us the needed fatty acids of pure protein in your diet. You zz Are required in the proper functioning can safely transform from a non of the nerves and brain vegetarian diet to a pure vegetarian or vegan diet. It is zz Maintain healthy skin and other easy once you meditate and tissues in the body contemplate upon the benefits zz Transmit fat soluble vitamins to where of eating intelligently. they are needed in the body It is not that expensive and zz Form steroids needed to regulate many flamboyant looking ingredients bodily processes are the best. In fact, most of the best foods in life are almost free; like the Saturated fats are to be avoided, whereas basic vegetables and condiments that are unsaturated fats found in olive oil, rapeseed so cheaply abundant in order to maintain oil, peanuts and avocados are useful in our competition in the market. bodies. Polyunsaturated fats are the most useful, and are found in nuts, seeds and A lemon, which is so useful in maintaining vegetable oils. There are two main classes the right acidity in your body, will cost you of polyunsaturated fatty acids, omega-3 only 2 or 3 rupees. Starting your day with and omega-6. These include the essential warm lime water is the best practice you fatty acids. Trans fats are to be avoided as can begin. The most important staples of a ating well they are produced in a great quantity in fast diet constitute foods that are cheaply could mean foods. Fatty acids that are not used E available in the market. As such, the main the prolonging of life literally. immediately are saved as triglycerides in foods are those that contain the main We do all our work, interactions, the body. An optimum level of triglycerides macronutrients of the essential food relationships and so much more with so is essential to the body and very high supplements. These are fats, proteins and much attention and awareness, but we amounts are considered unhealthy. carbohydrates, and they are extremely always neglect our diet. A healthy diet is the necessary for health and longevity. Carbohydrates are complex compounds mainstay of a successful life. So, whether formed out of carbon, hydrogen and oxygen you are a businessman or employed, you, Additionally, you should know that the molecules. They are useful to provide being the caregiver of your family, should basic plants that provide food material are energy to our bodies. The most useful carb make sure that all the members in your cereals like wheat, barley, rice and corn, and that is very essential in the body is glucose. family eat well. It’s not about putting root vegetables like potatoes, sweet Glucose is transported in the bloodstream anything and everything in your mouth, potatoes, and shoot vegetables like okra, to various organs in the body where it will but, to use Zen, it is about meditation at the peas, pumpkins and the rest. turn into energy, which is required for the time of cooking and eating. In determining health, the main daily functioning of the body. Just as you wash your vegetables with constituent is water. Water, being the staple Metabolism is that process which is used care; just as you peal your fruits with of life, is the most important factor that to turn food material into components that mindfulness; it would pay if you could put determines the status of your health. So, can be used for the optimum functioning of as much care and mindfulness in the food drink enough water to make sure that your various body organs. Energy is produced that you choose. In Hindu philosophy, it is digestion remains active; your weight from fats and carbohydrates, whereas said that what you eat goes into the mental remains normal; your taste buds remain proteins go into creating hormones, muscle makeup at a subtle level, so, literally, you, functional, and water is so important, that and other useful bodily components. being your mind, are what you eat. its uses amount to too many to include. Proteins, the most important Aside from pumping in fruits and Just as the macronutrients required in macronutrients in the body are broken vegetables in your diet, you must take care your diet can be found in useful down into amino acids which make other that all the necessary substances are found carbohydrates; the fats in your body can be proteins for the vital functions of the body. in good measure in your diet. Many people satisfied by eating useful and healthy fats. say that vegetarians do not get the required Fats are essential in your body as they: Fats and carbohydrates produce energy. amounts of protein in their diet, but this is Most of the material produced by zz Function as a source of energy false. If you are vegetarian, you can include carbohydrates may get wasted as the body pulses and dairy products, lentils and zz Are storehouses of energy requires them only in limited amounts.

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