Founded under the leadership of Rahul Khanna and Kabir Suri, Azure Hospitality has consistently shaped some of India’s most distinctive dining concepts. Mamagoto’s return to Bengaluru reflects both its enduring consumer connect and the group’s continued focus on expanding thoughtfully across key and emerging markets.

The new menu introduces over 40 additions, drawing from diverse Asian culinary influences while maintaining the brand’s bold, flavour-forward approach. Standout dishes include the “Kill Bill” Sichuan Pepper Smoked Chicken, Charcoal Prawns finished with a spicy bonito mayo glaze, and the delicately crafted Salmon Aburi Nigiri.

The offering is further complemented by textural and comfort-led plates such as the Soi 11 “5Cs” Crispy Coconut Cream Corn Cakes and the K-Pop Porky Bowl, alongside indulgent signatures like Aromatic Duck and Miso Black Cod. The experience concludes on a decadent note with the Mamagoto Caramel Sponge Cake paired with toffee sauce and vanilla ice cream. The bar programme has also been reworked to seamlessly complement the menu, enhancing the overall dining experience.

Vineet Kochar, COO, Azure Hospitality Pvt. Ltd. said, “Bengaluru has always been a key market for us, and the response leading up to the reopening has been extremely encouraging. With this comeback, we’ve focused on making Mamagoto sharper, more relevant, and in sync with the expectations of today’s diner.”

The reopening has already generated strong traction, with influencers and HNI guests engaging through preview tastings. This relaunch is part of Mamagoto’s broader growth journey, with multiple recent openings and expansion into new markets across India. With this new chapter, this dining space is ready to once again become a favourite gathering spot for Bengaluru’s food lovers, celebrating great flavours, conversations, and shared experiences.

Mamagoto’s return is poised to become a vibrant addition to Bengaluru’s ever-evolving food scene. Its all set to rekindle its connection with Bengaluru’s diners, offering a vibrant blend of bold flavours, playful energy, and memorable dining experiences.

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Curated by renowned Presidential Award-winning chef Sabyasachi Gorai, the menu celebrates the richness of Sicilian culinary traditions through fresh ingredients, rustic flavours, and dishes designed for sharing and conversation.

Inspired by the sun-soaked piazzas and coastal charm of Southern Italy, SICILIANA brings Bengaluru an immersive Mediterranean dining experience shaped by leisurely meals, soulful flavours, artisanal craftsmanship, and the warmth of shared moments over food and wine. Following successful launches across Kolkata, Thane, and Mumbai, the brand now arrives at Phoenix Mall of Asia as part of the mall’s continued focus on bringing globally inspired dining concepts and experience-led hospitality to the city.

Designed as a contemporary Mediterranean trattoria, SICILIANA blends terracotta textures, Sicilian-inspired accents, artisanal detailing, and warm earthy tones to create a space that feels vibrant, welcoming, and deeply atmospheric. The restaurant has been thoughtfully designed for Bengaluru’s evolving urban audience seeking dining experiences that combine ambience, culture, and meaningful social connection.

Guests can explore Sicilian-style fritti such as Arancini and Supplì, Aubergine Caponata, handmade pastas, artisanal cheeses, coastal seafood preparations, and the iconic thick-crust Sfincione pizza, alongside indulgent desserts including the signature Pistachio Cannoli. Complementing the culinary experience is a thoughtfully crafted beverage programme inspired by Southern Italy, featuring signature cocktails, Italian classics, and curated wine selections.

Sharing his thoughts on the Bengaluru launch, Anjan Chatterjee, Chairman & Managing Director, Speciality Restaurants Limited said, “With SICILIANA, we wanted to create a dining experience inspired by the spirit of Sicily and its culture of slowing down, sharing meals, and celebrating simple yet deeply flavourful food. Every element, from the menu to the ambience, reflects that relaxed Mediterranean approach to hospitality. Bengaluru’s audiences value immersive dining experiences, and Phoenix Mall of Asia felt like the ideal destination to bring SICILIANA’s world to the city.”

Operational as an all-day dining destination from 11 AM to 11 PM, SICILIANA further strengthens Phoenix Mall of Asia’s growing portfolio of globally inspired restaurants and premium lifestyle experiences, reinforcing the mall’s position as one of Bengaluru’s leading destinations for luxury retail, hospitality, and experiential dining.

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The foodservices industry is also shaking things up to match evolving tastes with cool concepts like hybrid dining and cloud kitchens. When it comes to facing challenges like competition and higher costs – they’re tackling them head-on with a wave of high-tech automation across the board. Stay tuned for a blend of innovation and efficiency that’ll make your dining experience even more delicious.

Pakhi Saxena, Business Director, Retail CPG, Wazir Advisors, commenced her presentation sprinkled with foodservice insights that sought to unravel the underlying intricacies of India’s foodservices industry. Off her mark, she brought up some key numbers that paint a vivid picture of the industry’s trajectory.

Industry Overview and Growth

Before the pandemic struck, the Indian foodservices industry stood at a formidable 55 billion USD. “The pandemic, a challenge for all consumer-facing services, hit us hard, resulting in a significant 40% scale reduction. Fast forward two years, and thanks to the resilience and agility of our industry’s key stakeholders, we’ve not only bounced back but soared to a remarkable 558 billion USD market,” said Pakhi.

“What is captivating,” she added, is the resurgence of the organized sector, reclaiming its market share and currently holding a strong 47%. This share is poised to grow even further, reaching an impressive 53% in the next three years. “The 58 billion USD market being discussed is steadily growing at a robust CAGR of 12%, promising an 80 billion USD addressable market within their reach.”

Segmentation and Market Share

“Turning our attention to the impactful 47%, equivalent to nearly 35 billion USD, let’s delve into the factors propelling this market share. Diverse segments shape the organized play in India — ranging from casual dining restaurants, QSRs, cafes, pub bars, to club lounges,” said Pakhi noting that a fascinating development is the emergence of newer segments like cloud kitchens, conspicuously absent just a few years ago.

Currently, casual dining restaurants and quick service restaurants (QSRs) hold a significant 70% share in the 35 billion USD market. Poised for expansion, this share is on track to reach 80%, presenting a golden opportunity of approximately 33 billion USD in the next three years.

Segments such as cafes, pubs, lounges, cloud kitchens, and others, are expected to contribute a substantial 8 billion USD, presenting a significant opportunity. This financial influx will pave the way for the development of fresh business models, diverse formats, new cuisines, and innovative approaches to connect with consumers, enhancing consumer engagement and marketing. All of these factors are set to boost and fuel the growth of the organized sector.

Unorganized Sector Dynamics

Besides the big multinational companies that have been using strategies like creating new products and buying other companies, there are also smaller independent restaurants, also known as single chain restaurants. These restaurants play a big role in the whole foodservices scene. “The exciting part is that this entire industry comprising independent restaurants is expected to become a huge 32 billion USD market in the next three years, noted Pakhi.

These smaller restaurants are also gearing up for action. They are planning to introduce more local foods and flavors, aiming to encourage smaller, unorganized food businesses to become organized. This shift is expected to bring about new and interesting combinations of foods, flavors, and ingredients. In simple terms, all of these developments are creating more opportunities and making them even more significant.

Key Drivers of Industry Growth

The important growth drivers are that first, people are dining out more frequently compared to earlier times. Although the dine-out frequency dropped drastically during the pandemic, the trend has bounced back and is on the rise.

Another noteworthy aspect is the increasing demand for diverse food options and flavors. In the current scenario, Indians are exploring new and exciting culinary experiences while continuing to relish their traditional favorites. “The collective impact of these factors is widening the array of choices for those who dine out, prompting both local and international restaurants to expand their presence and enhance their menus to appeal to customers,” remarked Pakhi.

Additionally, the improved availability of retail space has facilitated the emergence of niche formats and distinct offerings, while higher smartphone and internet penetration have expanded the total addressable market. Think about how many people have smartphones in their hands – a lot, right? Well, because of that, more people can easily order food using their phones. Plus, there’s this cool thing called UPI payments that make it super easy to pay. All these digital tools are like helpers, making the food business grow even more.

Changing Formats and Innovations

Due to busy lives, there’s a trend where people don’t always have time to sit down and eat at a restaurant. That’s why takeaways and home deliveries have become really popular. On the other side of things, there’s more space for shops and restaurants to set up. This means there are new and special kinds of places to get food. It’s like having more options to choose from.

At the same time, “there are some new kinds of places popping up that are a mix of different styles – they’re called hybrid formats. Brands are getting creative and trying different ways to attract people based on how they like to eat and spend their day,” said Pakhi.

Now, when it comes to getting your food delivered, it’s not just the big companies like Swiggy and Zomato doing it. Each restaurant wants to have a special connection with its customers, so many of them have their own delivery systems.

Next up, there is the emergence of cloud kitchens, which are like super-efficient kitchens that can make food without needing a big fancy restaurant. This setup is beneficial for younger individuals and working professionals, and it’s also contributing to offering healthier food options. “The surge in cloud kitchens,” said Pakhi, “is due to low initial investments and high-profit margins.”

Some packaged food brands and foodservice players are focusing on making really healthy food, like salads or gluten-free meals. They even have these kits that let you make their special dishes at home. Chefs are also using cool technology to make amazing new dishes, almost like magic in the kitchen. “Even International brands in India are learning what we like and changing their food a bit to match our taste. That’s cool, right? Finally, there’s a trend where it’s not just about the food – it’s also about the whole experience. People want to enjoy their meals not just at a restaurant but also in the comfort of their homes. So, it’s not just about what you eat, it’s about how you enjoy it!,” observed Pakhi.

Focus on Overall Experience

Fresh retail concepts are making eating out a really enjoyable and unique experience. These concepts introduce what is known as experiential dining, where the meal isn’t just about eating but also about having a special time.

Imagine stepping into these hip retail spots that turn every meal into a fantastic and one-of-a-kind experience. They’re like food wonderlands introducing what we call “experiential dining.” It’s not just about munching down delicious bites; it’s about creating memorable moments with your meal

“On one side, there are pop-up restaurants and kiosks. These are like temporary places that appear for a short time. Even the really fancy and special dining spots are joining in. It’s like they’re bringing their tasty food closer to people so they can try it out and see if they like it,” said Pakhi.

Challenges and Opportunities

Challenges for foodservice players include competition with packaged food companies, rising raw material costs, seasonal shortages, and supply chain inefficiencies. The companies making packaged food are coming up with some super cool new ideas! They’re getting really creative and making lots of different and tasty things for us to eat. Imagine having ready-to-eat meals or stuff that you can easily cook yourself – they’ve got it all covered! These companies are like food wizards, bringing us all sorts of yummy options and competing to see who can offer the best ready-to-eat and ready-to-cook meals in different flavors and cuisines.

“Now, let’s talk about something important – the cost of making food. You see, the price of the ingredients that go into making our meals is going up. This happens because sometimes certain ingredients are not available all year round, and that can make things a bit tricky. So, when the cost of these raw materials goes up, it becomes a challenge for the food industry to manage their expenses and make sure they can still provide tasty food without making it too expensive for us. It’s like a puzzle they need to solve to keep things balanced and affordable,” observed Pakhi.

One of the major challenges in the foodservices industry relates to supply chain efficiencies. The businesses often face difficulties in getting the right products from suppliers that match their desired specifications. This is crucial for them to create the perfect dishes they want to offer to their customers. When there are issues in the supply chain, it can lead to more wastage, affecting the quality of the food.

When it comes to opportunities, one key aspect is the automation of business operations. Major players in the food services industry are using automation to make their operations smoother, provide better service, connect with consumers, and engage them more effectively. This includes optimizing menu services, especially in Quick Service Restaurants (QSRs), which make up 70% of the organized pie and a significant 33 billion USD.

“There is a noticeable emphasis on agility and efficiency in operations, learning from successful practices. Businesses are exploring ways to combine agility and lean operations for better results. Additionally, there’s a push for innovative marketing campaigns. Even though the industry didn’t focus much on engaging with consumers in the past, it’s evolving now, and with the entire market growing, there are newer and diverse ways to connect with consumers. Innovative messaging, outreach, and other opportunities are waiting to be explored and utilized,” concluded Pakhi.

The post How Foodservice Industry is Transforming in India appeared first on Business of Food.

From the exotic Murugan Podi Dosa (Gun Powder Dosa) to the innovative Benne Dosa, the flavorful Poondu Dosa to the classic Mysore Masala Dosa, and the aromatic Ghee Roast Masala Dosa, each dosa was a testament to the skill and creativity of the dedicated team of 5 chefs. They managed to craft 300 dosas in just 2 hours and 30 minutes, demonstrating their exceptional culinary prowess.

Dr. Vikram Kamat, Founder & CMD, The Vitskamats Group, expressed his enthusiasm for the event, stating, “As we celebrated World Dosa Day with an extraordinary array of dosa creations, each infused with the spirit of innovation and tradition, it was a testament to our unwavering commitment to culinary excellence at Kamats Legacy. The diverse dosas showcased that day not only tantalized the taste buds but also reflected our dedication to pushing the boundaries of culinary art.’’

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The session provided a unique outlook into the HoReCa industry, with chefs showcasing diverse perspectives and celebrating achievements that are shaping the future of the Indian culinary landscape.

Chef Suprio Bose, Founder, The Nomad Foodie, and the session’s anchor, initiated the discussion on evolving food trends. Acknowledging the shift from traditional career aspirations, he highlighted the dynamic changes in the culinary world driven by AI, ChatGPT, and modern technology.

“As everything evolves, so does the realm of food. In a world rapidly shaped by AI, ChatGPT, and modern technology, we are witnessing a dynamic and aggressive shift in culinary dynamics.”

The focus of the session aimed to explore topics such as the transition from hyper-local to progressive local, the influence of AI, and the impact of e-commerce on culinary businesses. Bose kicked off the conversation by asking panelists about the most significant technological change they observe in the culinary business daily. He asked: What is the most significant technological change you are observing in the culinary business day after day?

Picking up the thread, Chef Harsh Kedia, Founder & CEO, A Diabetic Chef, highlighted the rising trend of packaging fresh food for prolonged shelf life, noting the adoption of technologies like Modified Atmosphere Packaging (MAP) to preserve freshness without chemical preservatives. He emphasized the increasing consumer demand for quick access to diverse culinary options, citing examples like ordering Chole Bhature from Delhi in Mumbai through platforms like Zomato. This seamless integration of technology and convenience reflects the desire for instant access to a variety of fresh and preserved food items. “The convergence of consumer preferences for both immediacy and extended shelf life is shaping the contemporary landscape of the food industry.”

Sudhir Pai, F&B Consultant – Pai & Associates, emphasized the transformative impact of technology on the culinary landscape, highlighting its role in enhancing speed, reducing wastages, and lowering skill requirements. He discussed various kitchen advancements, including automatic kittles, combiovens, cutting machines, and map technology for mithai.

Chef Pai acknowledged a shift in focus towards processed foods, such as Millet chips, unique mayonnaises, ready-to-cook gravies, and innovative namkeens with fusion flavors. He identified packaging and cloud kitchens as rapidly growing segments, signaling a significant shift in the industry towards technology-driven convenience and processed foods.

“In the rapidly evolving food industry, there is an increasing focus on technology-driven solutions for longer shelf life, expansion to new geographical Locations, and rapid scaling. Investors are expressing interest in opening multiple establishments before even launching one,” noted Pai.

Chef Vijayendra Pawaskar, VP – Culinary & Operations, Touch of Class, echoed the evolving role of technology in the culinary world, noting its current share at around 20% in the market alongside traditional cooking methods. He shared involvement in creating an e-commerce portal for the HoReCa segment, saying: “I am currently actively involved in creating an e-commerce portal catering to hotels and restaurants, inspired by successful models like Zepto and blinkit. The aim is to revolutionize the supply chain for the HoReCa segment, emphasizing the pivotal role of technology in ensuring timely and efficient delivery of ingredients.”

Pawaskar commended technological advancements in food processing, citing examples like coconut chutney with a 12-month shelf life and convenient alternatives like potato flakes for mashed potatoes.

Despite significant strides, he emphasized the gap in complete integration of technology, urging chefs to harness it effectively for optimal outcomes. His comprehensive perspective highlighted both the transformative potential and the importance of skillful implementation of technology in the culinary domain.

Chef Ashay Desai,Culinary Director – Catering Collective, a unit of K Hospitality, highlighted the transformative impact of technology in the Indian culinary landscape. Reflecting on the past 30 years, he traced the technological revolution sparked by McDonald’s debut in India, introducing pre-processed frozen ingredients and streamlined processes.

Desai acknowledged the industry’s shift towards the Quick Service Restaurant (QSR) model and emphasized the dual nature of technology, offering both advantages and challenges. “In my view, technology plays a crucial role in standardization, but it comes with its own set of advantages and disadvantages. Proper training is essential to adapt to this technological culture. Take McDonald’s or Domino’s, for instance; their strong training culture ensures that even a part-timer can make a pizza seamlessly. However, whether it’s processed gravies or any other element, mishandling can compromise the final result,” noted Desai.

Desai said that despite significant progress in the last few decades, there’s still a considerable distance to cover in fully embracing and optimizing technological advancements in the culinary field, especially in processed food.

Chef Niilesh Llimaye, Chef Culinaire, All Bout Cooking, discussed the evolution of the culinary landscape, divided into pre-Covid and post-Covid phases. In the pre-Covid era, making mayonnaise was a meticulous process, and the industry faced challenges like manpower shortages. In the post-Covid period, the culinary scene transformed significantly, with an increased reliance on processed foods due to manpower shortages. Convenience became a priority, and diverse culinary choices emerged influenced by trends and social media.

“As a chef, my reflection extends to the future and how technology will shape our profession. Despite the changes, our fundamental goal remains serving good food and creating awareness. I recall introducing Khao Suey in the mid-90’s, a dish unfamiliar to many then. Over the years, culinary landscapes have evolved with the availability of ingredients from around the world, ” says Niilesh.

Chef Ritesh Tulsian, Co-founder & Chef, Gourmelange Hospitality, expressed enthusiasm for technology, emphasizing its time-saving and efficiency benefits. He cited examples like induction with sensors and a McDonald’s drive-through with a webcam, showcasing the transformative impact of technology. Tulsian advocated for embracing technology while stressing optimal usage.

He highlighted the cost-cutting benefits of AI in areas like logo development and photography. Reflecting on his experience with a hydroponic farm, he marveled at its ability to grow lettuce in unconventional spaces, underlining the unique possibilities that technology brings to the culinary world. “I couldn’t help but marvel at the astonishing ability to grow lettuce in unconventional spaces, completely eliminating the need for washing. The joy of plucking fresh lettuce right in front of our guests and instantly turning it into a salad is truly something special. It underscores the incredible possibilities that technology brings to the culinary world, making each experience unique and innovative.”

The session’s anchor, chef Supriyo Bose, shared a personal anecdote about lettuce sourcing challenges 15-16 years ago, highlighting the substantial progress in technology and practices over the years.

Chef Rohit Gujral, Corporate Chef, Mr. Truk, highlighted the pivotal role of technology in mayo and packaged foods production, emphasizing the need for proper technology and preservatives to meet QSR demands. He noted the transformative impact of technology on supply chain management, moving from traditional distributors to modern platforms like Porter.

Gujral reflected on his culinary journey, witnessing substantial growth and efficiency improvements due to technology, managing a significant increase in mayo production. “The changes are striking. Back then, I managed a mere 10 liters of olive oil, and now, I oversee the daily production of a whopping 10 tonnes of mayo. The surge in production capacity is a testament to the significant role technology has played in streamlining our processes and enhancing efficiency. It’s truly been an incredible journey of growth and adaptation in the ever-evolving culinary landscape.”

Post-Covid, he observed heightened customer awareness about ingredients, with inquiries about fat percentages, types of oils, and preservatives, indicating a shift towards healthier options. Gujral acknowledged technology’s increasing role in streamlining processes, maintaining quality, and managing food costs across restaurants and manufacturing facilities.

Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods, noted the unique impact of technology, including ChatGPT and AI, on the restaurant business. He observed changes in customer interactions, appreciating how technology like ChatGPT and AI allows clients to inquire about dish ingredients.

Chef Surri highlighted the utility of technology in analyzing market trends and sales data, providing chefs valuable insights for menu planning. He also touched on the influence of Instagram on dining, noting a trend where clients prioritize photos for social media over enjoying the meal. “I’ve observed an interesting influence of Instagram on the dining experience. Nowadays, there’s a trend where some clients prioritize taking photos of their food for social media over actually enjoying the meal. It’s fascinating to see how this shift in behavior has made Instagram-worthy dishes a significant aspect of the modern restaurant experience.”

Chef Gujral shared an anecdote about the challenge of recreating Instagram-worthy dishes at scale, emphasizing the difficulty when owners show pictures without understanding the ingredients or process. “I had a similar experience last year when I was working as a corporate chef for a momo’s company. Someone came up to me, showing a picture from a blogger chef, asking me to recreate it. They said, ‘Look at this; you have to make it.’ Now, the challenge was, can they understand the ingredients and the process needed to make 2000 pieces of momos every day? The blogger may have made just six pieces for fun. I have to scale that up.” He further adds, “The difficulty arises when owners or founders see something on Instagram and say, ‘Make this for us.’ They show a picture, but can they tell me what’s inside? There might be a flower on top, but what’s inside is unknown. So, it becomes a big task for many chefs.”

Chef Vivek Kadam, Executive Pastry Chef, Grand Hyatt, highlighted the crucial role of technology in ensuring quality, consistency, and training. During the pandemic, he utilized technology to train individuals from non-hotel industries, successfully launching 18 restaurants within six to seven months. “I used technology to train and launched 18 operational restaurants within six to seven months, serving around 25,000 meals in

Mumbai. Faced challenges during the pandemic, especially in delivering meals to migrant workers. In a startup-like scenario, technology played a vital role. I spent one and a half months at home during the initial pandemic phase, created a Facebook page, sold vegetable chicken, did the cutting myself, and personally handled deliveries.”

Chef Kadam pointed to the success of his biryani outlet in Vasai, Mumbai, where technology facilitated quick adaptation to cooking by individuals from diverse industries. He mentioned how technology has enabled chefs to focus on the commercial aspect of their work, evolving from traditional notions of prolonged hours working in hotels.

Chef Crystal Mendonca, Executive Chef, Hotel Kohinoor Continental, described how in the post-Covid era, he adapted to reduced manpower by fostering multi-skilled individuals in the kitchen. Facing budget constraints, he embraced technology, using pre-packaged ingredients to break away from culinary stereotypes and broaden the team’s skill sets. The focus shifted from specialized departments to a more versatile approach, emphasizing the need for adaptability in the changing culinary landscape.

“In the pre-Covid landscape, hotels hotels maintained clearly defined departments for various cuisines such as South Indian, Indian, Tandoor, and more. Each department had its dedicated team. However, in the post-Covid reality, while the focus on quality and consistency remained, there is a significant shift in manpower dynamics.”

Chef Guntas Sethi Bhasin, Brand Ambassador, More Than Food Campaign by the European Union, delved into the evolving role of technology, particularly Instagram, in the culinary and marketing sphere. “I want to stress the crucial role of technology in marketing and advocate for its intelligent application. Instagram has become my primary platform for communication, serving as the modern equivalent of a newspaper for businesses and individuals alike. Drawing from my experience working with the European Union, I want to highlight the platform’s effectiveness in spreading messages, making it an invaluable tool for marketing, education, and collaboration.”

She also raised concerns about the authenticity of chefs in the digital age, emphasizing the post-Covid shift in culinary education towards platforms like Instagram and YouTube. The session’s anchor, Chef Bose, encouraged further discussion on adapting to Instagram and exploring other platforms beyond it.

Before delving into those details, Chef Bose redirected the focus, inviting Pradeep Rao, Co-Founder and CEO, Evolved Food, to extend a tasting for all participants. He then handed the floor over to Rao for further details on the tasting experience.

Rao discussed the journey of his plant-based meat company and presented a product crafted from coconut, soy, and rice protein. Two dishes from Trippy Goat Cafe showcased the versatility of the product, highlighting its potential in diverse cuisines. Emphasizing nutrition, health, wellness, and sustainability, Rao urged restaurants to be experimental. “Given the evolving preferences of customers, with nutritionists and wellness consultants playing a crucial role in guiding choices, I believe it’s vital for restaurants to be experimental and all-inclusive.”

Bose found this concept intriguing and expressed the desire to hear a chef’s perspective on plant-based proteins. He proposed discussing how chefs perceive and incorporate these proteins into their products while tasting. Bose invited a brief exploration of this topic during the ongoing tasting session. Responding to anchor Bose’s call to initiate a discussion on the topic of plant-based cuisine, Chef Niilesh Llimaye acknowledged that India is unique in having a significant vegetarian community, often driven by religious considerations rather than personal choice.

Chef Tulsian expressed skepticism about the plantbased protein trend, questioning the need for alternatives for hardcore non-vegetarians. He raised concerns about the ultra-processed nature of plant-based products, emphasizing the importance of retaining basic characteristics rather than imitating meat entirely.

Tulsian also highlighted the psychological aspect of red meat consumption and questioned the purpose of creating plantbased proteins when meat eaters may not be interested and vegetarians may not see the need for such alternatives.

Chef Surri highlighted the changing perspective on vegetarianism, emphasizing the global context. He noted that as people become more well-traveled, especially internationally, the term “vegan” is more widely accepted than “vegetarian.” Chef Surri remarked on the increased ease of travel for Indians today compared to five years ago when vegetarian families found it challenging to travel comfortably without their own food. He attributed this shift to the evolution brought about by plant-based proteins.

Surri’s comments prompted chef Bose, the session’s anchor to talk of his venture which, he said was the result of discovering abundant vegetarian options during his travels. “My aim was to assist fellow Indian travelers in navigating global vegetarian options. I documented my experiences, conducting interviews with chefs such as Joan Roca and the Adrià brothers to curate vegetarian tasting menus.”

Addressing the ban on lab-made 3D meat in Italy, Bose clarified that plant-based protein aims to sustainably manage the human-animal ratio on Earth, potentially reducing animal slaughter. He likened this to the historical evolution of cooking mediums, viewing the rise of plant-based proteins as a part of culinary progression.

Chef Kedia provided a nuanced perspective on plant-based meat, considering his experience with diabetes. He discussed challenges related to health conditions limiting red meat consumption and expressed concerns about the high fat content in alternatives like egg replacements, emphasizing the need for a balanced perspective. Kedia called for expert insights into the pros and cons, particularly regarding artificial meats and genetically modified vegetables.

Chef Sudhir Pai emphasized the subjective nature of food choices, asserting that there is no inherent right or wrong. He highlighted the importance of acknowledging diverse preferences based on genetics, culture, and lifestyle. Pai discussed the contemporary challenges of fast-paced lives, evolving palates, and a desire for intense flavors, emphasizing the need for balance between traditional diets and modern food choices. He concluded that in a world of processed foods, evolving tastes, and global influences, there is no absolute right or wrong in food choices.

Chef Guntas Sethi Bhasin discussed the increasing consumer awareness of healthier and greener food options. She emphasized the importance of labels and consumer perception, acknowledging the challenge of navigating marketing strategies.

Bhasin expressed her commitment to seeking healthier alternatives and noted the influence of terms like “healthy” and “protein” in shaping consumer choices. She highlighted the emotional connection people have with food, especially during travel, as they seek to experience the essence of a location through its culinary offerings. Bhasin observed a growing trend of individuals looking for greener products with fewer preservatives, despite the traditional focus on homemade meals in the larger

Indian audience.

Before wrapping up the session, chef Bose, the anchor, addressed the audience and asked if anyone had a question for any of the panelists. A member of the audience inquired: “Sir, we are manufacturers who have introduced specific products. I won’t go into the details of the products, but I’m curious about how, as experienced chefs like yourselves, we can connect with you. Are there platforms where we can present and have you taste our products? As entrepreneurs, we are putting in a lot of effort, and we are eager for insights from seasoned professionals like you.”

Chef Sudhir Pai, also a member of the Western India Chefs Association explained how to connect with chefs. As a WICA-affiliated member, Pai is a part of a group of 350 chefs who organize a yearly conference in October, collaborating with colleges to share knowledge with budding chefs. They conduct chefs’ tables, often on weekdays, providing opportunities for brands to showcase their products.

Pai suggested reaching out through the WICA website, where information about events and collaborations is available. He emphasized the importance of engaging chefs with knowledge-sharing and entertainment, especially during events like culinary competitions.

Pai highlighted the power of chefs as decision-makers in the industry and encouraged understanding their dedicated and emotional approach to their work. He said that connecting with chefs through the right channels, such as WICA, offers a platform to influence their choices and present products effectively.

The post The Chef Theatre: Sharing the Future Vision of the Culinary World appeared first on Business of Food.

Nestled in the heart of Gurgaon, Fat Tiger is renowned for its premium ingredients, exceptional quality, and commitment to customer satisfaction. The new outlet, strategically situated in Ardee Mall, promises to deliver an unforgettable dining experience that celebrates the rich flavors of India.

Fat Tiger’s menu showcases a diverse selection of dishes, each expertly crafted with superior ingredients and spices sourced from trusted suppliers. From sumptuous Burgers , delectable Momos to sizzling pasta, there is something to please every palate. Moreover, Fat Tiger takes pride in catering to a wide range of dietary preferences, offering vegetarian options that are equally delectable.

The ambiance at Fat Tiger is an exquisite blend of contemporary design and traditional Indian aesthetics. The new outlet in Ardee Mall, Gurgaon, is no exception, featuring a vibrant and inviting space that sets the stage for delightful dining experiences. Guests can expect a warm welcome, attentive service, and an atmosphere that is perfect for enjoying meals with family and friends or for indulging in a quick bite during a hectic workday.

“We are incredibly excited to introduce our newest outlet in Ardee Mall, Gurgaon,” said Sahil Arya, the Founder and Director of Fat Tiger. “We strive to offer our patrons exceptional food experiences, and this expansion allows us to share our culinary passion with even more food enthusiasts in the region.”

Fat Tiger is dedicated to maintaining the highest standards of hygiene, cleanliness, and safety. Their team rigorously follows all recommended health and safety protocols to ensure a worry-free dining experience for all guests.

The new Fat Tiger outlet in Ardee Mall, Gurgaon, will officially open its doors to the public on November 28, 2023. With its irresistible flavors, inviting ambiance, and commitment to culinary excellence, Fat Tiger is expected to quickly become the go-to destination for foodies and families alike.

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