10 Fiber-rich foods for Diabetics

As the global hospitality industry continues to grow, its environmental footprint becomes increasingly significant. Among the many sustainability challenges hotels face, the excessive use of single-use plastics in food service is one of the most pressing. From plastic cutlery and straws to condiment packets and cling film, these items contribute substantially to pollution and landfill overflow. However, with mindful strategies, hotels can pivot toward greener food service operations that benefit both the planet and their bottom line.

Why Reducing Single-Use Plastics Matters 

Single-use plastics, designed for convenience, often end up in oceans, rivers, and landfills, where they take centuries to decompose. These plastics harm marine life, pollute ecosystems, and contribute to greenhouse gas emissions during production and disposal. For hotels, which serve thousands of meals annually, even small changes can have a major cumulative impact.

Furthermore, an increasing number of travelers are prioritizing sustainability. A 2023 report by Booking.com revealed that 76% of travelers want to travel more sustainably. By reducing single-use plastics, hotels not only demonstrate environmental stewardship but also align with consumer expectations.

Practical Steps Hotels Can Take Transition to Reusables 

The most impactful solution is often the simplest: replace disposable items with reusable alternatives. Stainless steel cutlery, ceramic dishware, and glassware eliminate the need for plastic forks, spoons, and cups. For in-room dining or buffets, hotels can provide washable trays, plates, and utensils.
Although the initial investment may be higher, the long-term savings on disposable purchases and waste disposal make it economically viable. Moreover, reusables elevate the guest experience, reinforcing a sense of quality and responsibility.

Switch to Compostable or Biodegradable Options 

Where reusables aren’t feasible—such as in takeaway services or for outdoor events—hotels can use compostable alternatives made from cornstarch, bamboo, or bagasse (sugarcane fiber). These materials break down much faster than traditional plastics and are less harmful to the environment.

It is important, however, to ensure that these items are actually composted. Hotels should collaborate with local composting facilities and clearly label bins for guests and staff to encourage proper disposal.

Eliminate Plastic Bottles and Straws 

One of the most visible forms of plastic waste is the ubiquitous water bottle. Hotels can install filtered water dispensers in common areas and offer refillable glass bottles in rooms and restaurants. Many properties have also opted to provide reusable aluminum bottles as welcome gifts, reinforcing sustainability values.
Similarly, straws—often used once for mere minutes—can be eliminated altogether or replaced with paper, metal, or even pasta-based alternatives.

Rethink Packaging and Condiments 

Small sachets of ketchup, butter, and sugar may seem convenient, but they generate immense plastic waste. Hotels can replace these with bulk dispensers or serve condiments in small reusable ramekins. For packaged snacks or minibar items, sourcing from suppliers that use biodegradable packaging can make a significant difference.

Engage Suppliers and Vendors 

Hotels must work closely with their food suppliers to reduce packaging at the source. Opting for bulk purchases, reusable delivery containers, and minimal-waste supply chains helps reduce plastic before it even enters the property.
Suppliers can also be encouraged to shift to eco-friendly alternatives through sustainability clauses in vendor agreements.

Educate Staff and Guests 

No green initiative succeeds without awareness. Staff should be trained on the importance of reducing plastic and the procedures for handling compostables and recyclables. Similarly, signage can guide guests on proper disposal and promote the hotel’s sustainability efforts. Offering behind-the-scenes tours, sustainability briefings, or even eco-themed dining experiences can further engage guests and turn them into brand ambassadors.

Monitor, Measure, and Communicate 

Hotels should regularly audit their plastic usage and set measurable goals for reduction. Sustainability efforts, when transparently reported, enhance a brand’s credibility and attract eco-conscious travelers. Annual sustainability reports, social media updates, and third-party certifications like EarthCheck or Green Key can showcase these achievements.

Reducing single-use plastics in hotel food service is no longer optional—it’s a strategic imperative. By embracing reusable items, sustainable alternatives, and responsible sourcing, hotels can make meaningful environmental contributions while appealing to a growing demographic of eco-aware travelers.

The path to greener plates is paved with innovation, collaboration, and commitment. And with every plastic fork replaced or bottle refilled, hotels take one step closer to a cleaner, more sustainable future.

Black coffee is more than just a strong, bitter drink — it’s a powerhouse of health benefits. With no milk, no sugar, and almost zero calories, it’s a smart choice for anyone looking to stay fit and healthy. Whether you’re a gym-goer, a busy professional, or simply trying to cut down on unnecessary calories, black coffee can be your go-to drink. It boosts metabolism, helps burn fat, improves focus, and even supports heart and liver health when consumed in moderation. In India, where wellness is becoming a lifestyle, black coffee is quickly gaining popularity among celebrities, fitness influencers, and young working adults.

Many drink it before a workout for an energy boost or during fasting to curb hunger without breaking their fast. Plus, it’s rich in antioxidants that help your body fight inflammation and toxins. Simple, effective, and full of benefits — black coffee is the perfect daily companion for a healthier you.

Read more: 5 Best Coffee Beans in the World: Sips of Heaven You Can’t Miss

1. Boosts Metabolism and Helps Burn Fat

Black coffee is known for its strong caffeine content. This caffeine increases your metabolic rate. When your metabolism is high, your body burns more calories — even when you’re at rest.

This is why black coffee is often recommended before workouts. Fitness experts in India suggest drinking black coffee 30 minutes before hitting the gym. It helps you feel more energetic and improves your performance. You’ll also notice that you sweat more and burn more fat during your session. Black coffee is especially useful for those following workout routines like HIIT or yoga. It's a natural energy booster without the calories that come with milk or sugar.

2. A Natural Supporter of Weight Loss

Trying to shed a few kilos? Black coffee can help. One cup of black coffee contains almost zero calories. It also reduces water retention and helps flush out excess fluid from your body.

People who follow intermittent fasting — which is very popular among Indian professionals and homemakers — often drink black coffee during their fasting window. It helps suppress appetite and keeps energy levels high without breaking the fast. For best results, drink it without sugar. If you need some flavor, add a pinch of cinnamon or cardamom. These spices also help in digestion and metabolism.

Also check: Six Benefits of Starting Your Day with Okra Water

3. Improves Brain Function and Focus

Black coffee is great for your brain. It helps you stay alert and improves concentration. The caffeine in black coffee blocks a chemical in your brain called adenosine, which makes you feel tired. As a result, you feel awake, focused, and ready to take on the day.

Whether you’re a student preparing for exams or a working professional dealing with long meetings, black coffee can improve your mental performance. It also improves your mood and reaction time. In India’s fast-paced cities like Mumbai, Bengaluru, and Delhi, many young professionals are turning to black coffee to stay sharp throughout the day.

Know more: 12 Delicious High-Protein Foods to Eat Daily for a Healthier You

How Cloud Kitchens are Disrupting the Indian Restaurant Industry

4. Promotes Heart Health (in Moderation)

Black coffee contains antioxidants that are good for your heart. Studies suggest that people who drink coffee regularly, in moderate amounts, have a lower risk of heart disease and stroke.

It improves blood circulation and helps keep your blood vessels healthy. But the key here is moderation. Too much caffeine can increase your heart rate and cause anxiety. Stick to one or two cups a day. People in their 30s and 40s, especially those with stressful jobs, often find black coffee a comforting break. But it’s important to balance it with a healthy diet and regular exercise.

5. Helps Detox Your Body

Black coffee works as a natural detox drink. It acts as a diuretic, which means it helps you urinate more often. This removes toxins and unwanted materials from your body.

It also stimulates digestion and keeps your stomach clean. Many Indians who follow traditional diets or eat heavy meals find that black coffee after lunch helps reduce bloating. Unlike sugary drinks or tea with milk, black coffee doesn’t slow down your digestive system. In fact, it keeps things moving — in a good way.

6. May Reduce the Risk of Serious Illnesses

Drinking black coffee regularly may lower the risk of type 2 diabetes, Alzheimer’s disease, and even Parkinson’s. These diseases are on the rise in India, especially in urban areas where stress, poor diet, and sedentary lifestyle are common.

Caffeine helps protect brain cells and keeps your nervous system in good shape. The antioxidants in coffee fight inflammation, which is one of the main causes of chronic illness. Many studies from global and Indian medical researchers suggest that moderate coffee consumption is linked to a longer, healthier life. Again, the trick is not to overdo it.

Why Celebs Love Black Coffee

Many Indian celebrities, from actors to athletes, swear by black coffee. Shilpa Shetty often shares her black coffee routine on social media. Even Akshay Kumar, known for his strict fitness habits, includes black coffee in his daily diet.

These celebs choose black coffee not just for energy, but for its health and skin benefits. It’s a simple, fuss-free drink that fits well into a healthy lifestyle. If you're inspired by celebrity fitness, this is a habit worth picking up.

South India Got It Right

In South India, coffee is more than just a drink. It’s a tradition. While filter coffee is usually made with milk, the strong decoction used is very close to black coffee. People in Tamil Nadu and Karnataka have always appreciated the strong flavor of pure coffee. Now, the rest of the country is catching on. Cold brews and black coffee are becoming popular in cafes from Chennai to Chandigarh. The desi coffee culture is evolving.

What Happens 30 Minutes After Drinking Black Coffee?

Here’s a quick list of what black coffee does to your body within 30 minutes:

• Boosts energy
• Improves mood
• Enhances focus
• Starts fat-burning
• Increases physical performance
• Suppresses appetite

This makes it a great drink before work, before studying, or before hitting the gym.

Add a Desi Twist to Your Black Coffee

If you want to enhance your black coffee, try adding Indian spices:

• Cinnamon: Helps regulate blood sugar
• Cardamom: Improves digestion
• Cloves: Fights inflammation
• Turmeric: Great for immunity

These not only add flavor but also boost the health value of your drink. You can even make your own desi-style spice blend for coffee at home.

Sip Smart, Live Healthy

Black coffee is a smart, simple, and affordable drink with many health benefits. It helps with metabolism, weight loss, brain health, and even disease prevention. It fits perfectly into the modern Indian lifestyle — whether you're a student, a working professional, or a homemaker. But remember: moderation is the key. Stick to one or two cups a day and avoid drinking it late at night to prevent sleep issues. Start your day with a cup of black coffee — and sip your way to better health.

As we mark World Health Day, it’s the perfect time to reflect on how consumer awareness around food, health, and hygiene has evolved over the past year. The Godrej Food Trends Report 2024 had predicted a significant shift in consumer choices, with a growing focus on clean eating, ethical sourcing, and mindful consumption. Looking back, these predictions have not only come true but have also shaped the way India eats today.

With health and well-being at the centre of food decisions, consumers have become more discerning, choosing ingredients that nourish, sustain, and align with their values. The modern Indian family is now more personalized in its food habits than ever before, reflecting a strong commitment to health-conscious and sustainable choices.

Key Trends That Defined Consumer Choices Over the Past Year

Cutting Back on Ultra-Processed Foods (94.2%) – A Shift That Stuck

A year ago, 94.2% of experts had predicted that consumers would actively reduce their intake of ultra-processed foods, recognizing their health risks. Today, that shift is evident in the way Indian households are choosing fresher, minimally processed alternatives. From home-cooked meals to clean-label products, the focus on whole foods over convenience-driven, processed options has been a defining trend.

Supporting Local Farmers & Producers (90.4%) – A Conscious Choice That Grew Stronger

The emphasis on local, sustainable, and ethically sourced food was another key forecast in 2024, with 90.4% of experts predicting that Indian consumers would move towards supporting local farmers and producers. Over the past year, this movement has only strengthened, with more consumers making conscious efforts to buy fresh, seasonal, and locally sourced ingredients. Farmers' markets, farm-to-table initiatives, and hyperlocal sourcing have gained prominence, reflecting this growing commitment to sustainability and community-driven food systems.

The Rise of Clean & Safe Food Choices (78.8%) – A Hygiene-Driven Evolution

As projected by 78.8% of experts, food safety and hygiene have taken centre stage in consumer decisions. Shoppers have become more vigilant about ingredient sourcing, contamination risks, and the quality of packaged foods. The past year has seen a notable increase in demand for clean-label products, with brands responding by offering more transparency about their sourcing, ingredients, and safety measures.

The Climatarian Movement Gains Momentum (75.0%) – Eating for the Planet

With sustainability influencing food habits, 75% of experts had forecasted that consumers would adopt a climatarian approach—focusing on foods with a lower carbon footprint. This prediction has played out strongly, with more plant-based eating, reduced food waste, and an emphasis on seasonal, local produce shaping meal choices. From alternative protein sources to sustainable packaging, the food industry has evolved to cater to this eco-conscious shift.

Traditional Wisdom Meets Modern Convenience

Beyond these major shifts in food habits, the past year has also seen a resurgence of traditional dietary wisdom. As predicted, consumers have rediscovered local and ancestral food practices, blending them with modern convenience. From gut-friendly fermented foods to Ayurveda-inspired diets, the shift towards holistic well-being is now more than just a niche trend—it’s a lifestyle.

On April 7 every year the world observes World Health Day as a way to raise awareness regarding health challenges and motivate group efforts to address them. To increase awareness and drive worldwide action, the day is dedicated to a certain health issue each year. It highlights the necessity of international collaboration in addressing health issues and acts as a reminder of the significance of good health for personal well-being. 
 
There is different theme in an effort to increase awareness and inspire global action every year. It highlights the need for international cooperation in addressing health issues and serves as a reminder that overall well-being depends on good health.

Going by the trend and the need to incorporate healthier options in their menu, chefs in restaurants are also working hard by using local, seasonal ingredients, farm-to-fork options, sustainable raw materials and everything and anything that gives back to the society in general.

Healthy is no More Boring

“As chefs, it’s our responsibility to craft menus that are both nourishing and indulgent. We are incorporating superfoods, cold-pressed oils, ancient grains, and Vegan alternatives, also we are innovating with techniques like sous-vide and fermentation to preserve nutrients without compromising on flavor,” shared Chef Altamsh Patel, Executive Chef at Hilton Hotels & Resorts by adding that wellness is the new lifestyle and there’s a shift in guest preferences toward health conscious dining.

Also, we see that 7 out of 10 people opt for a healthier options while dining at restaurant or ordering online, pushing these restaurants and chefs to innovate their menu. 

“At Terrai, we’ve been seeing more and more people wanting to eat tasty food that’s also good for their health. So I started thinking — how can we bring that into our cooking without losing our roots? That’s why we added some new dishes to the menu, all made with health in mind. We’ve got Jonna Sundal, made with sorghum – light, high in fiber, and perfect as a snack. Our Millets Khichdi is full of nutrition and easy on the stomach — we use foxtail and barnyard millets for it. Then we have our Terrai Tacos, made with millet shells and filled with fresh veggies. The Amaranth-Coated Veg Cutlet is gluten-free, crisp, and made using amaranth seeds that we get from local farmer cooperatives. Even the millets we use are all sourced from small farmers and women-led groups in nearby villages. And my favorite, the Terrai Yam Kebab, is made with simple senagadda (yam), but full of flavor,” pointed Chef Rizwan of Terrai, Hyderabad by mentioning that these dishes are for anyone who wants to eat better — whether they’re watching their health or just want clean, local food. They keep it honest, tasty, and true to their roots.

What’s the Hype

Chefs are focusing on seasonal, regional, and hyper-local ingredients to create naturally nutritious dishes. They’re also using healthier cooking techniques such as grilling, steaming, fermenting, and slow-roasting. Menus are being curated with a thoughtful balance of macros and micronutrients to deliver a wholesome and satisfying meal experience without compromising on flavor.

“Innovations include introducing “meal-in-a-bowl” concepts that are portion-controlled and nutritionally complete, reducing or eliminating processed ingredients, incorporating complex carbohydrates and low-GI grains, and creating dishes centered around high-protein and plant-based proteins. Many chefs now actively collaborate with nutritionists and food science professionals to ensure their menus meet evolving health standards while still being delicious and engaging,” commented Celebrity Chef Ajay Chopra who is working with some of the top restaurants across country as a consultant.

Sharing his view on the same, Parth Saxena, Executive Chef at Arts Rooms, said, “A lot of chefs are focusing on fermentation, dehydration, and cold smoking to build flavor without relying on fats or excessive salt. Plant-based dishes have taken off big time, and not just for vegans; jackfruit tacos, nut butters or alt milk-based sauces are popular. We have used old grains like jowar in our jowar puffs or buckwheat for tarts. Even desserts are getting innovative like chia puddings, jaggery-sweetened bakes, or avocado mousse.”

He also pointed that in metros like Delhi and Mumbai, the demand for healthier food has grown massively, especially post-COVID.

“Personally, I have integrated things like vegan small plates and gluten-free breads and pastas on request. We are sourcing local, organic produce, some of us even have tie-ups with urban farms. And it’s not just about subtracting calories, it’s about adding value,” he added further.

As wellness remains at the center-stage, restaurants are also trying to put these elements on the plate. For eg; Niraamaya Retreats Backwaters & Beyond, Kumarakom has introduced curated ‘Ayurveda on a Plate’ menus inspired by Dosha-specific dietary recommendations. Guests can now enjoy a balance of flavor and function—with dishes tailored for Vata, Pitta, or Kapha. They also use foraged local greens and traditional cooking vessels like clay pots and stone grinders to preserve authenticity and enhance nutritional value.

“Our approach is deeply rooted in Kerala’s traditional culinary wisdom, but with a conscious shift toward wellness. We’ve reduced the use of refined oil, embraced slow-cooking techniques, and integrated millets, red rice, and seasonal vegetables into everyday dishes. Even our desserts use natural sweeteners like palm jaggery or dates, ensuring a guilt-free indulgence,” mentioned Arun Saseendran, Executive Chef, Niraamaya Retreats Backwaters & Beyond, Kumarakom.

Driven by Health-Conscious Customers

From fitness focused guests, to the modern traveler who values balance, sustainability, and culinary creativity on their plate and working professionals who are looking out for healthier choices as their go-to options have become the top clientele for these restaurant groups. Wellness has become a top priority across age groups, with people becoming increasingly aware of what they’re consuming and how it impacts their overall well-being. Millennials and Gen Z are early adopters of mindful eating, but older age groups are now actively embracing healthier choices as well. This shift isn’t limited to metro cities—urban and semi-urban populations are also showing growing interest in clean, balanced, and transparent food. As awareness spreads, the demand for health-focused dining continues to rise steadily.

"Younger generations are increasingly focused on health, sustainability, and ethical sourcing. They are often open to trying new plant-based options and are influenced by social media trends," added Chef Nagaraj of Koteshwaram Café – Bangalore.

Ever wondered why restaurants are coming up with diet-conscious, protein-rich, calorie-deficit meal option, keto or healthier food options in their menu? It is obvious, the demand for healthy food and health-conscious dining options in restaurants is rising, driven by increasing awareness of nutrition, wellness, and sustainability among consumers. 

The shift towards healthier food in restaurants isn’t just hype. It’s a reflection of changing consumer priorities. Diner's today is making more informed choices, seeking food that not only tastes good but also aligns with their well-being. Whether it’s clean ingredients, balanced nutrition, or plant-forward menus, the demand is real and growing. Guests have become wary of what they put in their bodies. 

What’s pushing the growth?
The market for healthy foods is expected to expand at a compound annual growth rate (CAGR) of 10.0% between 2024 and 2030. 

“This is a significant trend in the Indian restaurant industry, with consumers, especially younger generations, prioritizing health and wellness. The market for health and wellness food and beverages in India is projected to grow significantly annually, driven by consumer demand and increasing awareness of health and wellness,” says Suresh Jogani, Franchise Owner, Quattro Bistro, Churchgate.

So, is it going to stay? This trend is here to stay as it definitely has results which people are noticing. Sometimes, it is a bit challenging to get 100% organic ingredients or seasonal produce which is at its peak of nutritional value. But people are trying to eat more healthier, local and seasonal option and to much surprise around 80% millennial prefer healthy eating with the changing lifestyle.

It’s a Global Change
One reason for this shift is awareness. We all know that people are very much involved in social media. People now know more about nutrition through social media, documentaries, and research. The pandemic also made many focus on their health. But meeting this demand isn’t easy. Finding fresh, organic, and sustainable ingredients costs more. Plus, making healthy food taste just as delicious as comfort food is a challenge for chefs.

Pointing out his views, Chef Harpreet Singh Bhatti, Head Chef at The Nest by Waikiki says, “The good news is that the market for healthy eating is growing fast. Plant-based foods, clean ingredients, and balanced meals are becoming popular worldwide. To keep up, restaurants can use local produce, try new cooking techniques, and make familiar dishes healthier.”

“Restaurants that offer tasty and nutritious meals will attract more customers. As a chef, I see this as a chance to be creative while serving food that makes people feel good,” emphasizes Bhatti.

The Foreseen Challenges
The shift comes with its own set of challenges for us restaurateurs. Ever thought what can be the challenges? Quality ingredients cost more, inflation adds to it, sourcing can be tricky, and for many, the perception that “healthy food isn’t tasty” still lingers. Sourcing seasonal ingredients can be one of the challenges as well.

“Restaurants also walk a fine line between catering to health-conscious customers and retaining their core audience. No business can survive for long without profits, and the health conscious has still not become the core audience yet in India. So, it becomes important for restaurants to work on their narrative, their story and truly convince the customer about the premium charged for such offerings,” points Vijeta Singh, Partner, Cobbler and Crew.

She adds, “As awareness around nutrition, sustainability, and overall well-being deepens, and health-conscious dining will become a baseline expectation rather than an added perk. The restaurants that recognize this and strike the right balance between health, taste, and experience will define the future of dining. The question isn’t whether this movement will last - it’s whether brands are ready to evolve with it.”

Restaurants can overcome these challenges by:
So, what can be done to improve or overcome further?
- Investing in efficient supply chain management
- Collaborating with nutritionists and chefs to develop balanced menus
- Educating staff about healthy options
- Implementing effective menu engineering and pricing strategies

Tech-Influence
Technology is evolving in every sector. The traceability of ingredients to know exactly when it was harvested and from where and the scanning nutrition data of a fruit will be seen more as we grow further. Al will play a big role in farming at grass root level to help producers get the best produce with what they have. 

The Future
Healthy eating isn’t about missing out—it’s about enjoying food in a new and better way. Fresh and healthy is expensive, but processed and unhealthy is addictive. This trend is here to stay, driven by consumer demand and growing awareness of health and wellness. 

Imagine if all vegetarians get a good source of protein through Soya chaap, that’s mouthwatering right? You don’t need to compromise with the taste and texture, at the same time you will be consuming pure quality soya as well. Meet the Founders and Brother-in-law Randhir Raj Singh and Tarunpreet Singh introduced their brand, “Gabru Di Chaap,” which specializes in soya chaap dishes. 

The Brand Introduction
Founded in 2019, Gabru Di Chaap has their presence in 4 cities, with 25 outlets, while the store size is 80sqft. The brand is making waves with creativity and innovation. They have vegan chaap as well as 100% vegetarian chaaps, and their best-selling items are Dhaabe Wali Fried Chaap, Dilkash Mughlai Chaap, Dilli Wali Makhani Chaap, and Maharaja Malai Chaap. Other than soya chaaps, they have various food platters like Chole Bhature platter, kulchas, burgers and many more. 

The Unique Selling Point
The brand's unique selling point is that they use contract manufacturing to make the soya from scratch, and each 100 grams of raw soya chaap contains 23% protein. The Mission is to make as a globally recognized and reliable brand in the next 5 years.

Meet The Founders
Randhir has done engineering in IIT Roorkee. He had also pursued MBA from Indian School of Business, Hyderabad. He has worked with Deloitte, Runnr and Bain. While Tarun is a graduate from Lucknow University, has done his MBA in HR from XLRI, Jamshedpur. He has worked with IBM and Deloitte. 

The Financials of Gabru Di Chaap
The brand operates in all these models i.e. mall, food courts, dine-in, takeaways and cloud kitchens. They have dine-in of 66.66% and online ordering of 33.34%.

The prices of chaaps are from Rs220-230. The financials of the brand:
•    FY19-20 – 1.09 Crores with 21 Lakhs EBITDA
•    FY20-21 – 0.9 Crores with 3.3 Lakhs EDITDA
•    FY21-22 - 2.09 Crores with 21 Lakhs EBITDA
•    FY22-23 – 4.18 Crores with 24 Lakhs EDITDA
•    FY 23-24 – 7.38 Crores with 61 Lakhs EBIDA

The Shark Tank Pitch
The company was valued at ₹70 crore, and the brand intend to grow outside of Delhi-NCR. They asked for ₹70 lakh for a 1% stake. However, not every shark was persuaded to make a Quick Service Restaurant (QSR) investment.

Tarun adds, “It’s easy to scale any brand from zero to 50 stores but scaling up from 50-100 stores or more which is sustainable and profitable is a challenge. We have 4.2 ratings on Zomato and Swiggy. We have become a household brand in Hyderabad. The brand had shut down 5 stores, due to franchise issues and SOP violations.”

Kunal Bahl doubted its widespread appeal and wondered if enough people would consume it regularly to support the business. Even less enthused, Aman Gupta acknowledged that he didn't consider chaap to be a go-to meal and that he hardly ever sought it. Peyush Bansal, however, was worried about the manufacturing process and hygienic conditions. He brought up a viral video that showed unhygienic chaap manufacturing, casting doubt on standards of quality.

The Breakthrough for the brand
What impressed the sharks was the company's resilience; unlike many restaurants that struggled during the pandemic, Gabru Di Chaap not only survived but thrived, growing its revenue from ₹1 crore to ₹7 crore. The founders projected revenue of ₹12 crore for the current year. They also highlighted a key differentiator—most chaap vendors use maida, whereas their product contains 23% soya. Vineeta Singh suggested they highlight this nutritional aspect rather than branding themselves as simply "premium."

The Winning Deal
Known for staying away from QSR investments, Peyush Bansal recognized their dedication to excellence. Even though he likes chaap, some of his family still think it's a non-vegetarian food, thus he acknowledged his personal issue. In spite of this, Peyush chose to defy his own rules and offered ₹70 lakh in exchange for 5% stake.

Anupam Mittal and Vineeta Singh expressed interest as well, so the founders asked whether they might work together. After deliberation, Peyush, Anupam, and Vineeta presented a combined offer of ₹1.4 crore for 6% equity, with a 1% royalty until their initial investment was recovered. The founders accepted the deal. 

A New Chapter with the Sharks
With Three Sharks on Board, Gabru Da Chaap is all set to revolutionize the segment with the high-quality protein-rich soya chaaps. The brand plans to expand their reach in various locations and reach in new heights positioning this vegetarian category options.

Ever dreamed of an instant, healthy breakfast free from preservatives and maida? Sounds like a dream, right? Well, thanks to The Naturik, that dream is now a reality!

With our fast-paced lives, figuring out what to cook for breakfast every morning can be a hassle. But why stress when you have a protein-packed, nutritious option at your fingertips? The Naturik simplifies your mornings with a diverse range of healthy, convenient breakfast choices.

The Story Behind The Naturik
Founded in March 2023, The Naturik is the brainchild of Sahil and Isha, a visionary husband-wife duo from New Delhi. Their goal? To redefine Indian breakfast with high-protein, low-calorie, and preservative-free options.

“We wanted to create the healthiest and tastiest desi Indian breakfast brand that fits modern nutritional needs while keeping authentic flavors alive,” says Sahil. To bring this vision to life, the couple worked with award-winning chefs to perfect their flavors while maintaining nutritional integrity.

The Shark Tank Journey
Armed with a crystal-clear vision, Sahil and Isha took their brand to Shark Tank India, seeking Rs 50 lakh for 2 percent equity. Sahil’s17-year experience in FMCG gave them a strategic edge, helping them scale the business efficiently. Since launching, The Naturik has established a strong online presence, and by September 2024, expanded into 470 offline stores across Delhi-NCR—a steppingstone for wider geographical expansion.
Currently, the brand’s revenue is split evenly between offline (51 percent) and online (49 percent) sales, showcasing its balanced growth strategy.

The Numbers Behind The Naturik’s Growth
Despite facing a 12 percent EBITDA loss, The Naturik raked in Rs 87 lakh in sales in its first fiscal year (2023-24). However, things quickly turned around:
•    Q1 of the next year: Rs 92 lakh revenue
•    Q2: A massive leap to Rs 1.6 crore
•    Projected FY Revenue: Rs 5.82 crore!

“Social media plays a massive role in our brand’s reach,” Sahil explains. The brand invests heavily in Instagram performance marketing and Amazon ads, with Sahil himself posting reels to engage audiences.

A Branding Wake-Up Call
Despite its success, The Naturik’s branding came under scrutiny from Shark Vineeta Singh, who critiqued its name, font, and packaging. “It looks like you haven’t put much effort into it. You need to work on this,” she advised.

Meet the Founders
Sahil Vohra—A commerce graduate and MBA from FMS Delhi, he has worked with industry giants like ITC, Britannia, and Walmart in leadership roles.

Isha Vohra—A seasoned HR professional with 12 years of corporate experience, Isha previously ran a QSR franchise (Tibbs Frankie) and introduced innovative food recipes.

The Shark Tank Bidding War
The Naturik’s pitch set off an intense bidding war among the Sharks. Initially, Sahil and Isha sought Rs 50 lakh for 2 percent equity, but the Sharks quickly upped the stakes:
•    Aman Gupta: Rs 1 crore for 5 percent equity
•    Kunal Bahl &Anupam Mittal: Rs 4 crore for 20 percent equity
•    Peyush Bansal &Vineeta Singh: Rs 50 lakh for 2.5 percent equity

With multiple offers on the table, the founders saw an opportunity to bring all five investors on board. After some negotiation, the final deal closed at Rs 4 crore for 22.22 percent equity, bringing Aman, Anupam, Vineeta, Kunal, and Peyush together as strategic partners.

The Future of The Naturik
With five powerhouse investors backing them, The Naturik is gearing up for major expansion. Their strategy? Rapid offline retail growth and an aggressive push on quick commerce platforms like Swiggy Instamart, Blinkit, and Zepto.

“Expanding our retail presence is our top priority as we scale,” Sahil emphasizes. “With more Indians prioritizing health, we aim to be their go-to breakfast solution.”

What Sets The Naturik Apart?
The brand’s unique approach to shelf life is a game-changer. By reducing moisture levels to under 2 percent, Naturik products can stay fresh for up to a year without preservatives—even after opening!

With a mission to make healthy eating effortless, The Naturik is set to revolutionize India’s breakfast scene—one nutritious bite at a time.

A New Chapter with The Sharks
With five powerhouse investors on board, The Naturik is poised to scale new heights in the health food industry. More stores, more cities, and a bigger digital presence are in the pipeline.

The brand’s focus on quick, high-protein, and easy-to-make breakfast solutions aligns perfectly with the fast-paced lives of modern consumers. Their commitment to no preservatives and authentic flavors makes them a game-changer in the health food space.

“We’re not just selling breakfast—we’re creating a lifestyle,” says Sahil. “And this is only the beginning.”

In recent times, there has been a significant rise in the popularity of veganism and gluten-free diets. For ethical, environmental, or health-related reasons, some choose to adopt veganism, Keto or Gluten-free needs which involve avoiding all animal products. 

But even with the increasing demand, grocery shopping can still be challenging for people on vegan, keto or gluten-free diets. Specialty products availability might be restricted, and searching for suitable options in the typical grocery stores can be a time-consuming and tedious task. Here's where food delivery services come into play, providing a convenient option for people following particular diets.

Healthy foods like gluten-free diets or vegan food items are delivered by the food delivery services is making it convenient for the consumers to consume during their busy lives.  Food delivery services like Zomato, UberEats, Swiggy, Zoop, Rebel Foods and many others have healthy food options getting delivered at the customer’s doorstep.

Health On-the-Go

“Zoop simplifies online food ordering in train with easy access across various platforms, including its official website, WhatsApp, Google Chatbot, and Instagram, available in Hindi, English. Passengers can choose from a diverse menu, including Keto, Gluten-free Foods, Vegan, Italian, Chinese, North and South Indian cuisines and all the popular snacks. For those with special dietary needs, Zoop also offers Jain food and festive treats ensuring everyone can enjoy their favourite and even festive foods on train,” shared an official spokesperson at Zoop.

Offering Balanced Diets

“As more people prioritize their health and well-being, there's a noticeable shift towards mindful eating. Today’s consumers are not just seeking convenience—they're demanding nutritious options that align with their values and lifestyles, whether that’s vegan, keto, or gluten-free. According to Swiggy and Bain & Co’s report on ‘How India Eats,’ released in July 2024, India is expected to have 176 million health-focused consumers by 2026. In fact, 40% of consumers prefer to eat out at restaurants with healthy options, and 88% of active internet users in urban India manage their health through food choices,” shared a spokesperson at Swiggy.

He pointed that at Swiggy, they recognize this growing awareness and are committed to offering choices that are both diverse and nutritious. “Over the past year, Swiggy Guilt-free saw a significant 146% rise in vegan orders, with 70% of those orders being for vegan and guilt-free ice cream indicating the country’s tilting preference to continue indulging in their favourite dishes mindfully,” he added.

“Crafting these dishes goes beyond simply substituting ingredients; it’s about innovating recipes to provide the same, if not enhanced, flavours. Our vegan options, for example, are packed with protein and essential nutrients, while our keto and gluten-free meals are carefully balanced to meet nutritional needs without sacrificing taste. With advancements in technology and ingredient sourcing, we can offer more personalised, nutritious meals that align with individual health goals,” said Chef Vijay Pandey, Corporate Chef, Rebel Foods.

With the rising demand in healthy eating in India, it is quite evident that healthy eating in the busy lives will rise up in the coming years making it more popular among the consumers and it will increase in the food delivery market as well.

Your whole idea of visiting a restaurant is a big flop if the food served doesn’t meet the expectation. We have always praised the restaurant for its interior, food, quality, music and service and have seen restaurant owners taking all the praises for the work done; but have you ever thought how much effort a chef put to bring the best on the table. It’s all because of the creativity in the kitchen that a restaurant is all praise.

Ever since its inception by Late Chef Dr. Bill Gallagher in 2004, International Chef's Day has been as much about celebrating people in the culinary profession as promoting the importance of healthy and responsible eating.

What’s the significance

“International Chefs Day honours all chefs and their efforts to constantly serve the people through cooking and exposing them to food, cuisines, and link these with culture. It is celebrated on October 20, every year to give due importance to the noble profession and the professionals who bring in punctuality, sincerity and dedication, each day to their work. ICF, a member of WACS, was established in 1987, and has since then been bringing in the much needed awareness for the profession, respect to the culinary professionals, and unanimously driving the careers in the hospitality industry to the mainstream of coveted career options. It also celebrates this day with its Knowledge Summit and Chefs Awards,” shared Chef Davinder Kumar, President, Indian Culinary Forum.

According to Chef Vaibhav Bhargava, Partner, CHO, New Delhi, one of the most important aspects of International Chefs Day is to stress the importance of cooking and eating healthy foods. “International Chefs Day was instituted to remind chefs that it was their duty to pass on their knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future,” he added.

With focus on health and ‘healthy food’ as a theme as 2020, the chef’s day is being celebrated to promote healthy eating through chefs.

“A balanced diet is necessary for both good nutrition and health. You are shielded from a variety of degenerative non-communicable diseases, including cancer, diabetes, and heart disease. Our bodies receive all the necessary nutrients from the food we eat. Furthermore, none of these nutrients are found in junk food; they are only found in foods that are healthy. Even after being aware of this, people continue to be lured to eat junk food, which is why it's crucial to discuss eating healthy food,” pointed Chef Ashish Singh, Corporate Chef, Dhansoo Cafe, Delhi & Gurgaon.

Commenting on the same, Chef Vaibhav mentioned, “Having a strong immune system and eating “stress-busting” foods are important. We are living a hectic lifestyle where hearing about heart attacks has become a common affair, our stress, the lifestyles we lead all of it has an impact on it and it’s important to advocate healthy food now more than ever.”

For Chef Kumar, when it comes to availability of food, the gap between haves and have-nots has been widening. On one hand we have obesity and food wastage, and on the other hand the world has been fighting for zero hunger. Obesity and malnutrition both are dangerous for the future population. We were caught unawares by the pandemic. The only way to build immunity and stay on guard is to stay healthy. “Locally grown foods, foods less travelled, and seasonal foods are excellent for our health. These habits have to be inculcated in life as early as possible. This issue of unhealthy food habits cannot be tackled overnight; concerted and continuous efforts need to be put in to get people to eat healthy. The change in mindset when it comes to food consumption is very important, and the process has to start now,” he exerted.

 Some healthy Kitchen Hacks by Top Chefs

Chef Vaibhav Bhargava: “For me that one thing, that I swear by always is - Add a little salt to everything and while you are in the process, the food is still getting cooked don’t forget to season and taste as you go.”

Chef Davinder Kumar: “As a five-star dining place, we cannot eliminate international cuisines altogether. Our guests come to us for that very global experience. We ensure that we buy locally grown produce, and there are quite a few things that we make from scratch. We consciously reduce the sugar and salt in our recipes and add other elements like herbs that contribute to the flavour without compromising on the taste.”

Chef Ashish Singh: “Instead of using hacks we need to use the simplest possible method of cooking any particular dish.”

Tips to share with young chefs:

Chef Vaibhav Bhargava: “Go to places where you want to work and wait for an opportunity there. Those are the places that are going to mold you into the chef that you will become. Be driven, but patient.”

Chef Davinder Kumar: “Research, read, and don’t be in a hurry to make a quick buck with gimmicks like amateur videos. These might come back to bite you in the future. Choose your idols wisely, because you’ll be unknowingly emulating them. Know to discern the genuine from the rest. There is no shortcut to success. Be honest, and work with integrity. Network, share ideas and experiences, and take every chance to learn first, keep practicing before you get to the implementing stage.”

Chef Ashish Singh: “All young chefs should be process and method driven and should understand and respect the ingredients being used. Their approach should basically be as simple as it can be.”

We’ve consumed good bacteria all our life. From dosas, idlis and dhoklas at breakfast, lassi after the lunches to the North Indian kanji in the winters, there isn’t much about the fermented food trend that should shock us Indians. We’ve been doing it for years. Yet, there is something to be discussed about the wave that food laden with good bacteria and yeasts has given rise to. Over the past few years, fermented foods have been inching into the limelight and gaining a lot of attention worldwide. While more and more people are becoming aware of the several health benefits; these foods are now openly experimented with.

Also Read: “Molecular gastronomy and the fermentation technique have always been in India”

In India, modern ferments are picking up. Restaurants and cafes such as Mumbai’s Olive Bar and Kitchen, Delhi’s Greenr Café and FabCafe, frequently organises fermentation workshops teaching rookies the basics of brewing kombucha and kefir, doing quick sauerkraut and so on. And Bengaluru has opened India’s first fermentary called Kobo, an e-shop dedicated to selling ferments only. Similarly, many new pop-up bakery shops like Mr And Mitts Bakery are experimenting with sourdough, and social media picking it up as highly nutritious food. One new restaurant in India that relies extensively on fermentation is the newly-launched Qualia in Mumbai.

According to Spoonshot’s proprietary data, between 2015 and 2019, interest in this space increased by 49.6 percent due to the associated health benefits. And the data predicts that the interest in fermentation will continue to grow because the technology meets the rising trend points which include health, wellness and sustainability.

“Ferment foods have existed in the Indian food repertoire for centuries, fermented foods consumed in moderation help with everything from aiding digestion, act as a natural laxative, boost immunity, boost gut health and weight loss. Now marketing wizards and nutritionists have started making fermented foods popular once more by using words like Probiotics, Gut Friendly, Weight Loss Management, etc,” Nachiket Shetye commented who is Mumbai-based hospitality professional with expertise across foodservice, restaurant consulting and culinary events and now a Co-Founder at Kytchens. 

Food store shelves too are experiencing a rise in labels selling kefir and kombucha by artisanal producers like Zen Tiger, Bhu Kombucha and Atmosphere Kombucha. Then there are those who are making them and selling out of their homes, like Mumbai’s Bucha Bar. Others like Mo’s Kefir have a subscription service model too.

“It is good that people have started thinking about their health and diet plans which are of the essence in these days. People now are more aware and hence are extra careful about their heath by following specific diet plans,” Priyanka Tiwari, Founder of the Appumm House and Chairman & MD of Yaksha Hospitality said. 

However, the roots of fermentation go back to Ayurveda, a 5,000-year-old tradition that emphasises the medicinal properties of food. Traditional Indian fermented foods contain probiotics and hence are also called Indian probiotics foods. Indian people find fermented food delicious and beneficial for health because they are rich in probiotics such as lactic acid bacteria and bifidobacteria.

Restaurant menus across the world are factoring in the trend for foods and turning their menu books to look similar to the ongoing buzz. “Fermented food is trending right now and hence it helps us to boost our sales,” said Tiwari who feels that nowadays, the restaurant business has become very competitive and owners felt the need to add fermented food to their menu because it reflects on their creativity and knowledge of the market.

Commenting on the same, Shetye added, “Lots of restaurants are using different cooking techniques and thus using fermentation as a technique to enhance their base ingredients, new dishes, unique mixes for their cocktail program and also introducing fermented food in desserts. Fermentation gives a unique taste to the food, adds aroma, subtle textures, makes food healthier and also aids in natural preservation.”

When breakfast plans are made at Shiv Sagar restaurant, the favorites are always the South Indian staples like the Idli, Wada, and Dosas. Many restaurants have agreed that by keeping south Indian dishes as a breakfast menu which includes fermentation, their sales do pick up. 

“For the South Indians, it was a way to preserve the foods for longer in the tropical heat. These foods made from a fermented base are also a good way to start the day,” Vicky Bachani, Co-Owner of Shiv Sagar stated. 

Majorly, fermentation is appealing to millennials as they are more open to experimentation and know the importance of preventive healthcare. Millennials have been exploring the trend and most of them seem extremely happy with the results. Dishes like kombucha, sour bread are pouring into Instagram feeds with millions of views and likes. 

May Interest: Dealing with New Trends of Social Media Marketing

Fermented foods rest at the intersection of two huge trends, the demand for natural food products and foods that deliver added health benefits. And this is one of the many reasons why fermented food can be the next big thing.

2020 could be termed as ‘Year of Health Awareness’ and with this awareness we have seen many businesses change its colour. The COVID-19 pandemic has impacted the complete food and beverages industry and bakery industry is one of them. This pandemic has resulted into mass production shutdowns and supply chain disruptions which has also affected the economy as well. Similarly, we have seen that customers have also realized the importance of healthy eating and lifestyle, giving rise to an alternate of normal cake that we have been consuming for ages, and the result healthy, vegan and gluten-free cakes in the market.

Also Read: Bakery trends to watch out in 2021

“It's a myth that one could not get all their favorite dishes with healthy ingredients, Thanks to growing awareness among our audience. People are trying healthy ingredients to make their favorite food. It's an era where customers understand the importance of alternative flours as well, and the best part is it makes zero difference to the cakes,” shared Gunjan Batra of Bakehouse Comfort who has been customizing and baking cakes for customers as per their need and demand. “We are baking Vanilla Cake, Dates & Walnuts, Chocolate cake and more,” she added.

Commenting on the same Namita Zutshi of Namz Bakehouse who started baking during the pandemic said, “Its experimental, and I say all of us, the pâtissiers are amazing, to fuel the demand for healthy vegan cakes there is now a deluge of options right across the board. This truly is the year of mainstream veganism, all the trends and market feedback seem to point towards this, hence to cite one or more of the three principle motives for becoming vegan, animal sensibilities., environmental factors and personal health (the Covid pandemic has put the spotlight on this as never before).”

She further pointed that what is further pushing this trend is the incredible investments by VCs in this space, new business start-ups focusing on vegan products, cookbooks, YouTube channels, events and documentaries. The traditional food industry is desperately trying to catch up with the flourishing grassroots demand for Vegan products.

“Veganism or a plant based diet/lifestyle is gaining momentum the world over as it’s better for the health of our planet and is more sustainable. This pandemic has proven that we, as a race, need to make a shift in the way and rate at which we are using/abusing the natural resources, else it's not just more pandemics but other natural calamities may be waiting for us in the near future,” added Nutritionist and Dietician Kanupriya Khanna who is also the founder of Karamele that is all into healthy food products and cakes.

Targeting the right customers

According to a report by Data Bridge, Sales in the bakery aisle sector increased by 62.3% over the week ending March 15, 2020 and it has also been found an increase of approximately 44.3% for combined cookies and crackers in food sector. With people who are inclined towards adopting healthy lifestyle and willing to experiment new, healthier alternatives, these kind of trend is already pushing the growth not just in India but also at the global market.

“Overall, the health and immunity benefits of a plant-based diet are being widely recognised. To that end, even while indulging in dessert, which is traditionally considered sinful, some people look for vegan alternatives,” pointed Pragati Mitta, Chef at L’Opéra that has introduced a range of vegan products that include three flavours of vegan macarons, offered at the same price as the regular macarons at Rs 125.

The bakery café has also produce vegan tarts in chocolate and almond flavours and two kinds of vegan verrines, all of which are priced around Rs 250 to 300. Apart from these they have also recently developed a sugar-free pastry.

Replacing it with the best

There are variety of Flours like Almond Flour, Oats flour, Ragi flour etc that are nutritious and lends fantastic flavour and taste to the Cake as well. “We use almond, oak, Ragi and buck wheat flour. Also Maida or white flour can be replaced with whole wheat flour. Since whole wheat flour is light, we can add only half the required amount. Margarine and butter can be substituted with apple/maple sauce or prune puree. Refined sugar has absolutely no nutritional value, so we replace it with natural honey, jaggery, brown, raw or Demerara sugar to sweeten the cakes,” added Zutshi whose Almond Walnut Cake which is also gluten free is the top ordered food from the healthier menu.

May Interest: People are bias to old favourites in bakery: Survey

Priced anywhere between Rs 300 to Rs 1000, these alternative options have been attracting not only people who prefer healthy eating but also has become a huge hit among children, families who want to feed their children with new and healthier options.

Similarly, for Khanna, sorghum flour, quinoa flour or oats flour is a better replacement. “We use organic jaggery instead of refined sugar; rice bran or canola or olive oil instead of butter. Our food items are made either with almond milk or coconut milk instead of dairy. These ingredients are not only plant based but richer in nutrients as well,” she added by pointing that her orange cake, carrot cake, plum cake etc are some of the top ordered cakes depending on the time and festival.

Hence, we can say that in years to come vegan, healthier and gluten-free cakes wouldn't be an option, rather it will hit the restaurant and cafe business like any other trend that we have witnessed in last few years.

Food in India has changed a lot in last 2-3 years, from people looking at global brands as an inspiration, to more and more people adopting natural eating and Sattvic vegetarian food. Annakoot is an initiative to encourage people to consume pure and natural ingredients in their daily diet. Sattvic vegetarian food has proven its effects on the health of the human body for many years. “We, along with ISKCON Bangalore began this journey of offering pure healthy food to devotees and people. Our offerings are also ideal to be offered as prasadam,” said Amit Juneja of Annakoot that has grown to three outlets in just one year. Excerpts from the interview:

How the food at Annakoot is different from other restaurants. How much time did you spend doing research on the food etc?

The food at Annakoot is prepared with care. We do not use Garlic, Onion and Mushrooms in our food. We have worked closely with the chefs at ISKCON Bangalore to make food tasty in a sattvic way. Our chefs are formerly trained and also follow the sattvic way of life.

Also Read: "Annakoot – God’s Own Cuisine " launches 3rd sattvic restaurant in Delhi

How is the response so far?

We have received an encouraging response. Our patrons have been very happy and return on the regular to enjoy our food as well as purchase our FMCG products to gift or take home to continue their sattvic journey.

Realizing the goodness in Sattvic

The pandemic has made people realise the goodness in a sattvic and healthy diet. Consumers are adopting a healthy lifestyle and choosing pure and natural ingredients. This change in behaviour is welcome because sattvic food helps build immunity and keeps harmful problems at bay. We began providing sattvic food during the first lockdown. We ensure that all our ingredients are pure and natural. We do not use any harmful materials and always serve fresh.

Local is the new buzz

Locally sourced food is always more nutritious to the body. There is an added benefit in seasonal preparations, including fruits and vegetables. Seasonal foods have healthy things that can be of advantage to the body to manage with the different changes in the season. Local and seasonal is the best way for adopting a healthy lifestyle and for strong immunity.

What according to you will be the 5 biggest trends hitting the sector?

One of the biggest trends is natural ingredients. Another will be healthy seasonal food. Pure ingredient and fresh food are also gaining importance in recent times. Many people are also opting to eat at places that care about hygiene and offer wholesome foods such as Annakoot.

Must Read: 5 Food Trends that will Change the Food Service Game

Who are you targeting as your customer at Annakoot?

People who are keen on having a healthy diet and one who believe in the sattvic way of life. A person that is also a devotee at ISKCON.

What’s your expansion plan?

We would like to expand to 108 outlets in the coming years. We were fortunate to have the support of the people and expand to 3-outlets in a short period of time. 108 is a number we aim for as it is the ideal chant count.

In the current state of the global pandemic, the online delivery business has seen such an outgrowing growth. According to the latest food delivery statistics, it is one of the fastest-growing industries. This doesn’t come as a surprise, as food delivery is convenient, saves time, and helps in avoiding unnecessary social interaction. 

The food delivery business gaining popularity in such a short period of time has given a boost to the subscription-based model. Subscription-based or meal kit delivery services are one of the newer additions to the food delivery industry capturing a decent share of the overall business.  According to Statista, the meal kit industry was valued at $4.65 billion in 2017. The very next year it blew up with a 300 percent increase. Estimates for 2022 are that the market will reach $11.6 billion globally. 

Also Read: Why subscription based model is biggest disruptor of today's delivery trend

First and foremost, a subscription means added convenience for the customer. In India, the idea of meal subscription is an age-old concept. We always had dabbawalas, delivering fresh homemade meals to the office goers or the students. Taking it one notch up, now we have a number of subscription meal services that deliver fresh, healthy meals to the doorstep and even customize them to one’s specific dietary needs. FoodDarzi, Healthie, GourmetBox, Masalabox, EatFit are some of the market players in India. 

“It is true that as the pandemic hit the nation, the F&B operators adopted various ways to stay afloat and survive the crisis efficiently. In my opinion, meal subscription plans have definitely been an interesting initiative that we saw from several restaurateurs,” said Mihir Mehta, A Mumbai-based Investment Banker at Ashika Capital stated who has successfully executed transactions In the F&B space in India amidst Covid-19.

What does it mean for the business owners? 

Once the customer places an order, the likelihood of ordering again from the same place is very much higher in the case of a subscription. When volumes are compared, the revenue generated by the subscriptions is way more than a single business transaction. A subscription model can also provide a good cash flow for the business. Instead of an estimate, the owner can be fairly accurate and expect the amount he/she will have in hand.

A subscription-based food delivery model can be feasible due to the low investment cost involved. Also, it comes with high operational efficiency due to fixed orders. Moreover, one can easily lower down the delivery cost if the number of orders is pre-confirmed for each day. 

“The demand is definitely on the rise because people have become more health-conscious. They want to eat and stay healthy and hence choose products and brands that guarantee health, fitness, and safety,” shared Sakshi Bakshi, Founder of Nucros Science & Taste. She also informed that through the subscription model, the company has saved on inventory and logistics resulting in an increase in profit share. 

While their meal subscription plan is available only in Delhi/NCR right now, Bakshi’s future plans include expansion in PAN India with subscribers across the country. 

Apt for present consumer need

With time and technology, the need for customer-centric and sustainable models has grown drastically. Today, users want a meal plan personalized to their dietary needs and in quantity enough for one-time consumption to avoid any food wastage. 

“For a successful subscription-based business model, it is very important for a provider to consider cost-effective measures of every customer as it differs drastically with every order,” said Aditya Bafna, founder of Nashik-based Nutridock Kitchens.

Nutridock, a healthy subscription-based as well as food delivery start-up, has announced its expansion plans with an aim of opening 50 stores/kitchens by 2022 to offer sustainable and accessible meal plans to a wider audience. 

The on-demand food industry runs on the premises of sustainability and cost-effectiveness and only those adhering to the two norms can make it in the long-term. Over time, subscription models have proven to be feasible in the long run as there is less anticipation and there are no redundant processes involved since every order is pre-planned.

Hurdles to overcome

However, for Mehta, the potentiality of meal subscription plans is debatable. “There are elements like high price sensitivity (since it is a recurring expense for the customer), limited menu engineering, streamlined logistics, low margin high volume strategy, etc. that ideally determine the success of this model,” he added. 

To make meal subscription plans a sustainable business vertical, it is pertinent to work and overcome the above-mentioned challenges and that is a daunting task to integrate with the DNA of an already established restaurant business. “This was also witnessed during the pandemic as multiple restaurateurs struggled to metamorphose this initiative into a full-blown business,” Mehta informed. 

May Interest: Food delivery platform Swiggy revamps 'SUPER' subscription service

With a strong IT backend, it becomes imperative to keep track of the enormous data generated by the customers that can be used to make better marketing plans, monitor buying preferences, and run promotional campaigns.

“Food has always been my fashion to eat and cook,” shared Bharti Sanghai who always loved the age-old recipes and thought of bringing down the traditional food into the new twist with a little bit of a blend as these recipes are passed on through generations. The name ‘HOME ALONE FOOD’ was given by her husband. She started with a little bit of home cooking and people started appreciating them. “Slowly I started by styling pickles and mathri and different kinds of namkeens at home. Some people suggested me to take my indoor cooking into the market as people love traditional food that tasted like home and that’s how the brand was born,” she added. Excerpts from the interview:  

With time we have seen that people are going back to their roots. Why has a sudden change as in the last few decades we have talked about being global a lot?

Many potential restaurants were earlier serving traditional food to customers, but after the pandemic, many people have shifted into homely food items with Indian spices and herbs. Traditional herbs and spices which were considered an age-old style of cooking are now adapted by the northern as well as the western part of India. Many parts of India are using fancy names for traditional items like ‘ turmeric latte’ but the market has changed now people are preferring more home-based products with their original name.

What kind of product do you manufacture at your brand?

We do Rajasthani, Gujarati, Maharashtra namkeen with some western twist but mainly most of our product is based on the traditional recipes which were passed to me by my mother's parents, as they belong to typical Marathi family. We also make ready-to-eat Thepla and Soya Katori for the fast generation keeping their fast schedule in mind that one can carry anywhere.

Who do you see as target customers?

My target consumers are 40 plus people and people who are concerned about their children's diet, while they are traveling or living outside the home. Our focus is also on weddings and any get-together where you can order more variety of foods and send a little box of happiness.

Who are some of your regular customers?

My regular customers are houses planning their son/ daughter marriage and people who want to give gift hampers to their family members or loved ones. Sometimes people bring their boxes in which I put sweets and pack them well with floral decoration and I also pack different boxes for different distributions.

What’s your expansion plan?

We are planning to expand packaged sweets with longer shelf life.

India picks homestyle and high protein meals to eat healthy this 2021, shared a report by Swiggy’s Health Hub.

According to the report, it showed that 20% more Indians ate healthy in Jan 2021, a trend that is deemed to rise through the year

Millet Khichdi, Multigrain Masala Dosa, Mexican Burrito Bowl, Caesar Salad, Corn Sandwich along with sugarfree ice cream were the most ordered healthy dishes on 1 January 2021, it added.

Also Read: Healthy Snacking is changing the face of snacking in India

Swiggy’s recently launched Health Hub, shows that eating healthy meals is now in vogue in the country especially with new year resolutions.

The Health Hub is planning its expansion beyond 4 cities to Chennai and 10 other cities through the year.

Health Hub, a first-of-its-kind dedicated healthy food discovery destination on the Swiggy app that offers over 90,000 healthy dishes tells an interesting story about how Indians preferred to eat healthy in January 2021.

Curated and verified by certified nutritionists, Health Hub is currently live in Mumbai, Delhi, Hyderabad, and Bangalore with plans to expand to other major cities through the year. Below are some key trends and findings from Swiggy Health Hub.

Make way for high protein and Keto diet: Most health-conscious consumers in the four cities ate high protein meals and Keto emerged as the most popular diet. Swiggy has uniquely positioned the dish selection on Health Hub to suit the special requests for various discovery options such as High Protein, Low Fat, Low Calorie, Fibre Rich, and Keto dishes. Additionally, Swiggy has worked hard with nutritionists and restaurant partners to create healthy items across cuisines which generally aren't associated with healthy eating and are closer to Indian consumers' taste palette truly becoming a one-stop-shop for all those wanting to follow a healthy eating habit.

City with the healthiest orders: India’s IT hub Bangalore was crowned as the city with the maximum orders for healthy food in the country. A look at city-wise preferences for health meals shows that Hyderabad ordered the most Barbeque Grilled Salads, Protein Guacamole Bowls and healthy breakfasts.  Mumbaikars went for Burrito Bowls, Caesar Salads, Homestyle North Indian Khichdis and combos. And healthy eaters in NCR ordered healthy breakfast items such as Poha and Upma; Protein Salads and Bowls for other meals.

Timely and measured meals: Undeterred by the unreasonable demands of work from home, consumers have made it a point to eat healthy and timely meals with orders for lunch peaking at 1 pm and for dinner at 8 pm. The average calorie count per meal was higher for lunch orders at 360 calories with people ordering meals with 335 calories for dinner orders. Consumers also ate more healthy meals on Mondays and Thursdays to beat their work blues at the beginning and the middle of their work week.

May Interest: Swiggy launches Health Hub in Bengaluru, to make healthy eating convenient

The above data is based on lakhs of orders received on Swiggy Health Hub, a unique offering by Swiggy between January 1st to 31st 2021 across Bangalore, Mumbai, Delhi /NCR and Hyderabad.

As the focus has once again been shifted to health due to the ongoing coronavirus pandemic, the brands too had to pivot their strategies and adapt to a “new normal”, where the demand is for high-quality health and wellness products. Even the understanding of the wellness products has widened from lack of illness and disease to a more holistic state of being.

Consumers’ expenditure has also gone up when it comes to spending on the mental, physical and emotional health products. They have increasingly become aware of their health and has no qualms in spending for fitness classes and activities, eating organic and natural foods, taking health supplements, and following special diets. Gone are those days when owning expensive goods were the need, now people are showing preference for participating in activities and indulging in experiences that promote their well-being—and sharing those experiences with their friends.

The demand and popularity of the health and wellness trend can be visible across consumer groups, irrespective of their age and gender. Eating healthily, exercising regularly and monitoring one’s health have become a lifestyle choice.

Millennials: The Driving Force Behind the Health & Wellness Trend

While this trend is visible across age groups, millennials are behind the popularity and demand of it. Their priorities and expectations are different from the other age groups because they were born during the time of rapid change in terms of every sector across the globe. According to a survey, 72% of millennials like to spend money on experiences than on material goods, and that preference is forcing retailers to adapt as more millennials ascend into adulthood and increase their spending power. For millennials, wellness is a daily activity and they have no qualms in spending bomb on them. Another research says that, many of them bring fitness into everyday life visibly by wearing athleisure apparel for all kinds of activities other than working out. They also enthusiastically track their fitness training and sleep data through apps.

Grocery and household essentials see most buyers

With people have been losing jobs and getting paycuts, people have been spending judiciously as the coronavirus pandemic has hit the economy adversely. Groceries and household essentials is the only category consumers will spend on. Even many fast-moving consumer goods firms have quickly identified need-gaps to launch new products. Most of them focused on immunity boosting products. A study shows that lifestyle as a category, which included travel and fine-dining, has taken a backseat. Fine-dining, vacations and recreational activities were a priority for just one-third of the respondents, though 46% people in metros believed fine-dining will be a key need category under lifestyle. That’s probably good news for restaurants that are struggling to survive after having been shut for more than two months. Even as they open for dine-in, they are likely to suffer a slump in footfall aggravated both by fear of covid and stringent social distancing norms that’s rendering their businesses unviable.

Way Forward

Brand affinity towards health-related needs, such as fitness, nutrition, health insurance and medical consultation will continue till the coronavirus pandemic subsides. When it comes to communication brands, such as mobile networks, messaging platforms and conferencing, 42% will be continuing with the same companies. The trend of trimming budgets post-covid was the strongest among people in the age group of 35 to 44 years. This means that brands will have to fight harder for their share of wallet, which has also contracted. With low income, consumers are shifting away from purchasing luxury goods in favor of splurging on wellness as a luxury, and traditional brick-and-mortar retail stores are responding by changing their offerings. Regular shopping sprees as a form of retail therapy will no longer be there atleast for a year. Experiential retail offerings are replacing traditional formats, and those retailers that evolve with consumers’ changing demands are the most likely to be successful.

Eating right has always believed to be a major savior for many diseases and has proved to be a great healer for fighting any immune related activities. Covid-19 or coronavirus presents many uncertainties, and no one can deny to completely eliminating their risk of getting COVID-19. But one thing that can help us boost our immunity and help us fight against it is eating right and healthy.

According to researches, improving nutrition helps support optimal immune function and there are certain food and drinks that can help fight against novel coronavirus.

Also Read: What's pushing the growth of 'Healthy' food segment

Experts also added that eating green leafy vegetables like cabbage, spinach, red cabbage, kale and not overcook the veggies. 

Also, using of spices like ginger, chilies, onions are also great idea as they boost metabolism. “Eggs , fish, legumes, pulses like rajma, kabuli Channa are excellent. And, also do not forgot to wash your hands very often with warm water and soap which is a must.

Commenting on the same Chef Sabyasachi Gorai, Chef and Owner, Lavaash by Saby says, “I generally take sattu and jaggery in hot water or ragi malt (if you have, very good for protein (gives strength and also very good for your lungs, very relevant for today). I do quick oats for breakfast or just fresh fruits, in the current scenario one can cook the fruits along with oats. All my meals lunch/dinner are one pot meals(I cook everything in a rice cooker, so one it being a coveted pot all nutrition stays maximize, cooks/simmers slowly for a long time, so everything is thoroughly cooked and no chance of any contamination (using a lot of jowar, bajra and other Millets as I can't eat rice every meal and also the ancient grains are very healthy).”

Must Read: How this Cafe is Promoting Healthy Eating

#StayHealthy #StaySafe

Our food industry comprises of various kinds of dishes and with that creates so many challenges too. After exploring the problems that existed in the market and how we can overcome it. Anshu Raj started Caterspoint which is a unique concept that focuses on the product and how they can personalise it for the clients. Caterspoint is all about Handcrafted Food in India. The idea was to create an innovative and guiltfree food that will give a new meaning in the food industry.  Excerpts from the interview:

What was the whole idea?

We noticed that there was everything common that all other players were dealing with and the preparation time was very high. So, we decided to reduce the prep time as much as possible. We started to improvise with the categories giving them new flavours and adding different ingredients to it. This has created a demand to try something different. At home, deliveries are not very convenient when it comes to services. Therefore, we also focus in providing personalised services with surprises like freebies and hand written notes. This will create a special bond between us and the clients.

You have worked with brands like ITC and have also worked with start-ups like FRSH that catered to the young crowd serving fresh salads etc. How are you incorporating all those experiences to cater to your customer?

ITC and Frsh are two very different concepts. My learnings in both the organisations were worth experiencing. Starting with ITC, I had a chance of enhancing my culinary experience. This is a place where you directly come in contact with your clients. You actually get to talk to them in person and give them a fine dining encounter. Whereas talking about FRsh it was a start-up when I joined. I got to learn so much from the founders of the company as both were IIT pass outs.  This was a home delivery concept which wasn’t very popular then. People were very sceptical about ordering food at home without even experiencing the ambience or the hygiene and also the methods used to prepare food. It was very challenging initially, to gain confidence of the clients and this is where I gained so much knowledge about the business, it’s various healthy products, health market, AOV [ Average order value], Market reactions, packaging [ leak proof, bio degradable and eco- friendly], funding and investment and also how to create a positive delivery system and experience among the people.

All these experiences made me build Caterspoint, where I worked up on the drawbacks of the delivery system and other major issues that we can overcome.

What is the model? How does it work?

Our business model is home delivery model. This is basically reached through online delivery apps such as Zomato, Swiggy and UberEATS. Also, we have a website www.caterspoint.com from where people can order. Everything is online based and every order is place online. Very soon the very popular and the one of the largest company Amazon is going to enter the food market with online delivery system. We do have plans to introduce ourselves and connect with Amazon for a long term business.

Who are you targeting as your customer?

We have two segments of Clients that we basically have targeted- Corporate Clients- Companies and start-ups. This includes all kinds of organisations and it has high demand for bulk orders. Individuals- This includes everyone. Age factor- 18-60 years. Such as, health freaks, foodies, bloggers, students, kids, families and many more.

Why there is a sudden demand of gluten free, vegan food in the market?

Gluten free and Vegan food is very popular these days. It is healthy and helps maintain a balanced lifestyle. As we live in an environment where there is so much of pollution and people are in to a lot of contaminated and adulterated food.  Our immunity is decreasing day by day and so we need a good and balanced diet to make it up for it. Gluten free and vegan diet is a way to regain a healthy body and nourished lifestyle. It helps fights diseases like cancer and diabetes and also cardiovascular related.

What is your presence. How does expansion look like?

Currently we are situated in Delhi – Malviya nagar and Dwarka, and in Gurgaon and Sohna Road. Soon we will expand ourselves in Noida. We are also deciding to enter Chandigarh and Bangalore by next year.

What is the average order that you do on a weekly basis?

We do around 3500- 4000 order weekly. We have a target to touch approximately 30000 orders per month by next year.

Shraddha Bhansali always wanted to own a restaurant of hers ever since she was 16. “My family was into business but nobody was into the service industry with prior experience,’ shared Bhansali who was always fascinated by the restaurant fraternity. It was then; she went to Boston University and studied hospitality and business management from there. “After I graduated, I came back to Mumbai and worked with few 5 Star hotels including The Taj Hotel, St. Regis when it was The Palladium Hotel,” remembers the 25 year old happening restaurateur who is all set to promote the clean and green eating from her first maiden venture – Candy & Green at Breach Candy in Mumbai. Read what she has to say on her journey in the world of food:

Why Candy & Green?

I was always a vegetarian myself and growing up when I used to visit a restaurant there were restaurants like Shiv Sagar and Kailash Parbat in the option that has lots of spices and butter and ghee options in the menu. There were no good restaurants in the line of casual dining or fine dining segment. Being a Gujarati we do not eat lots of masala and cheese etc and that’s where I couldn’t connect with these restaurants when eat out. Also, when I was studying at Boston there was this whole new trend of veganism. I am not a vegan myself. But one thing I always loved about these restaurants was they were very ingredient centric. The technique it was cooked in was very impressive. Also, chef used to have lots of care about their ingredient and food. That’s why I opened Candy & Green that completely focuses on ingredient-centric food.

Giving Birth to the Farm to Fork Concept

We have a farm on our rooftop of around 750 sqft wherein we grew our own produce. It came as a need to control the quality of what we serve on the restaurant menu. We grew lots of greens by ourselves. The farm is on the top and hence we get the fresh, organic produce with zero carbon that also help us to be sustainable. We cut the ingredients according to the need and don’t over cut and waste them.

Why Sustainability is a big factor to Talk?

In our country we have so many people and such limited resources. If we keep abusing them there would come a time when the next generation would not have access to these resources. That’s where the need to sustainability pertains. I am not thinking of Candy & Green now but it as a restaurant from ten years down the line. And, if we do not do it in sustainable manner I don’t think it would be possible. Not just restaurant but people in general. If we do not give back to the environment now it will be little late. Entrepreneurs are focusing on sustainability as top priority.

The Debate is Still on About ‘Healthy’ Food

Healthy is more debated food in the world. For every person definition of healthy is different. Healthy is very subjective to one person to another and what is healthy clearly depends on a diet. What we believe at Candy & Green is that we don’t stick to anything rather we focus on the concept of clean eating that means that all our ingredients are sourced consciously. I personally believe in concept of clean eating and India as a country has so much variety in terms of produce and when you have got so much of these how can it be boring, you just need right person to cook it.

Spreading the Colour of ‘Joy’

Nutritionist also says that you should eat rainbow that means you should bring a lot of colour on the menu that has all the important nutrients including; vitamins, calciums, iron etc. And, that was something we had done at Candy & Green. My goal wasn’t to bring lots of colour on the plate instead huge item and produce available in my menu. We use lots of vegetables and fruits. Our menu is seasonal and we change it every season based on what is available in the market and what we grow ourselves. Seasonality is one of the main determinants of our menu planning. We also like to put a good ratio of things that are experimental which people have might not tried before  and things that are more well known to people but we cook it in a way where we highlight clean and natural eating. We believe in each dish having one main ingredient.

Catering to a Wide range of Customers

A lot of our regulars are people who live in the Breach candy area. People who come from far off are people who are very conscious about what are they eating and what goes into their body. They are those customers who want to maintain good, quality and clean lifestyle.

Pairing Food Right with Wine

We have our own brand of wine and are very focused on the quality of it. We get get our wine from Winery in Nasik. They are blended exclusively for us. I don’t serve those Indian wines that come with a price tag. Instead, I serve my in-house wines that are very premium in quality and quality is very important for us. Since, we have got the luxury of blending our wine we are not only pairing food to the wine but wine to the food.

Flying High

My goal is to make clean eating accessible to everyone.  And, hence I am planning to launch a new brand that will be called XYZ by Candy & Green and will be a chain of more affordable healthy eating joint with candy & green branding on it.

An allergy is the body’s immune system reaction to a substance that’s normally harmless: pollen, certain foods, animal dander or house dust mite, for example; the ‘hygiene hypothesis’, Environmental changes, Air pollution and Food allergies. In children, eggs, milk, soya, wheat and peanuts are the most common causes of allergic reactions, and in adults, nuts (including peanuts), fish and shellfish, although any food has the potential to be an allergen in susceptible people. It’s unclear what causes the immune system to react to certain food proteins; however if other close family members have an allergic condition you have a slightly higher risk of developing one and children who have eczema at a young age are more likely to develop a food allergy. Get advice from your GP if you suspect a family member may have a food allergy.

Here’s how to handle your guests’ food allergies and dietary restrictions:

Get the info: There’s no way of knowing about your guests’ food allergies and dietary restrictions unless you ask. Leave some space on your response cards for them to explain their sensitivities, especially if their allergies are severe. This isn’t a place for your guests to explain what they’d like to see added to or omitted from your menu, it’s a place where they can state if their vegan, vegetarian, piscatorial, gluten-free or allergic to certain foods.

Find the right caterer: most caterers are cool with adjusting their dishes to suit your guests, but you’ll definitely want to clear it with them first. When you sit down for a Q&A with them make a point of asking about dietary restrictions. They’re trained professionals, so they probably have a few tasty tricks up their sleeves.

Show them the menu: No, giving your guests a sneak peek at your menu won’t ruin your reception - it’ll actually help. To avoid any snafus, ask your caterer to provide you with an ingredient list for all the dishes they plan on cooking up. You can show a copy of this to your friends with allergies or restrictions so that they can give it an OK before your big day. Tip: you can also post your menu on your wedding website for your guests’ reference.

Labelling = your BFF: If you’ve opted for a buffet or food stations make sure you note which dishes are vegan, vegetarian, GF or nut-free. This will help your guests hunt down the dishes that they actually can eat.

Let them hit the buffet first: this is another one specific to food stations and buffets. As you know, these restaurants styles involve a lot of maneuvering and shuffling, especially if there are large crowds involved. This usually ends in serving spoons landing in different dishes - which can be a nightmare for people with allergies or food sensitivities. Let these guests jump the line and serve themselves first to help avoid cross-contamination. Yes, your other guests mouths may be watering, but they’ll have to wait their turn.

Make them their own meals: if your menu isn’t compatible with certain guests’ diets, you may have to ask you’re to caterer whip up something special just for them. If your guests only need a few tweaks made to the dishes you’re already serving, even better. Just make sure the chef knows not to cross-contaminate their meals.

Think about yourselves!: If you, the guests of honour, have certain dietary restrictions, you can base your entire meal around them. Is one or both of you vegan or vegetarian? It is totally your prerogative to serve an entirely plant-based menu to all your guests. However, if you’re hosting a ton of omnivores, you may want to consider adding a few dishes outside of your dietary scope to please your entire party.

Do dessert: Just because some of your guests need to sidestep certain ingredients doesn’t mean they should miss out on dessert. No, these people probably won’t be indulging in a slice of your decadent wedding cake topped high with butter cream frosting, but they should still be offered a sweet treat! If you’re hosting guests with food allergies or sensitivities, fill your sweet table with GF, vegan and nut-free offerings. Remember to include labels so that they know exactly what they can and cannot eat.

Food has always been Chef Sarabjit’s heart after he did his culinary studies. His passion to explore different cultures and flavors gave a stamp for this profession. And his journey working with great chefs across the globe transformed his career to be successful in this profession. “I would say that my biggest and my constant source of inspiration have always been my chefs,” he smiles. Read, what he has to say on his culinary tales…

You are an expert in Mediterranean in European food. Why there is sudden demand of Mediterranean cuisine in India?

I have been trained in Mediterranean cuisine in Lebanon under the supervision of Lebanese Chefs and it has always been my forte. There has been rise in the popularity of Middle Eastern Cuisine because of the superficial health benefits of a diet rich in olive oil, wheat sand other Grains, fruits and vegetables. Now a days restaurants have been serving Mediterranean food in a fast casual style and we find Middle Eastern platters in most of their menus.

What are some of the kitchen essentials that you never forget when cooking?

While cooking in the kitchen it’s important to have good food presentation and good cooking techniques, plated dishes with the use of fresh local ingredients which should have balance and eye for appeal. I’m a firm believer of art and I really think that making food is an art so for me that one essential that I always keep in mind is the way the food is presented, as it tempts one’s eyes to taste it.

ALSO READ: FSSAI On A Ride To Provide Safe Food To Consumers'

We see that there is a sudden rise of health freaks in India. How do you cater to their need?

As I said before, I see cooking as an art. I’m very precise and calculative about what all goes in whatever I make. I have especially curated dishes that are very healthy. I researched a bit and came out with dishes which were healthy and tasted good at the same time.

It is believed that cooking is all about being artistic. How do you make your food presentable?

Food presentation that tempts our eyes is essential to be considered when making and presenting any dish. For any successful dish the first visual look of it enhances its appeal and tempts the guest to taste. It is good to have variety of textures on the plate and how these textures are combined is equally important.

How do you see Indian food industry growing with time?

With the changing lifestyle and eating habits, I have witnessed one thing that the customers are evolving. They have been exploring on food and their preferences and tastes have changed. Lately, people have also become health conscious and demand for fresh and quality products have increased. With the increase in disposable incomes and also the increase in the growth of food and beverage segments and less time to cook food at home, the Indian food industry has seen a remarkable growth and will continue to do so in the foreseeable future.

MUST READ: "I Look For Regional Foods And Local Ingredients"

Going forward, what trend do you see in India?

With online delivery now a day’s lot of home chefs has come in lime light and with technology local deliveries have become popular. Also there has been a constant demand for healthy food items as consumers have become health conscious and want to avoid fat and carbohydrates and are leaning more towards diets like keto and gluten free.

Gone are the days when breakfast was either a novelty available only at five-star hotels or usual suspects like The All American Diner; it was totally a street food game with oily samosas, bread pakoras, chhole bhature, idlis, etc. as the options for breakfast. In Delhi, there was only one word to describe great places to eat in the mornings – limited.

Unlike Mumbai, the capital city had relatively less number of breakfast places, until, a few years ago. The demand for good breakfast places has been growing. Thanks to some brilliant eateries where one can go as early as 7.30 am to have a hearty breakfast meal. Topped with that, the range of aromatic and healthy teas like the varieties of Darjeeling, Assam, green teas, different brews for coffee, and fresh juices and shakes are available at these eateries to suit the needs of the consumers.

With an increasing number of professionals, events and a healthier social life now in Delhi, people have started looking for places to have their favourite meal of the day – breakfast. Why favourite? Because it is the only thing that runs in 'all-day' menus successfully and it's never too late to have some bacon and eggs, croissants, vada pavs, piping hot idlis, dosas, pancakes or even parathas!

As part of the breakfast trail, here are six great places for breakfast in the southern part of Delhi.

Café Dori

“It is a destination and a concept café; people come looking for it,” as Chef Rahul Dua begins. Located at the Dhan Mill compound in Chhattarpur, it is imperative that one uses the Google Map to get there unless travelling by cab (there is no other way to get there the first time). Café Dori is frequented by people who know the place and love it! There are no signboards; not even a sticker anywhere, which is what makes the place so intriguing. Walking in, one would be most pleasantly surprised to a beautifully spacious café inside Nappa Dori, the designer store.

Besides the great coffee and food, the ambience is spectacular, far from the madding crowd and equipped with indie magazines, wifi, and an outdoor smoking area. Their clientele includes expats, especially Koreans, Japanese and Europeans, designers within the Dhan Mill compound that crowd the place all day, and their regulars like Bikers’ groups and people who frequent the nearby dance class and gyms.

Chefs Kainaz Contractor and Rahul Dua told Restaurant India, Café Dori is a place for people who love coffee and want to come over to get their shot either to kick-start their day or come in at any time whenever they want a great bite and coffee. “It’s the coffee that drives the food and we want to take the European food experience to a different level here with our croffle (a croissant toasted in a waffle maker) with various toppings like smashed avocados, bacon jam and local brie cheese, the poached eggs with hollandaise (benedict, pulled pork, etc),” says Rahul. 

Believe it or not, the best part about the café is yet to come.

At Café Dori, there is a certain emphasis given on coffee with many varieties of hot and cold brews.  To top this all, the best part (as mentioned earlier) is that it is a pet-friendly place and they encourage their customers to bring their wildings in to dine with the family! 

Café Connect

Located in the car market in South Delhi’s Vasant Kunj, you can just miss the place the first time unless you know where to look, even though it is right on the main road, and extremely visible with its vibrant board. The place is rustic and warm, and a haven set right in the middle of a dusty market. Chef Arinder Singh of Café Connect says initially they opened the place as a ‘tapri’ to serve tea and bites like bun maska, vada pav and some basic preparations of eggs in the morning. But, they grew so popular that they turned themselves into a café and are now contemplating even opening another floor to meet the growing demand for the place! 

The café used to open at 8.30 am a year ago but since the beginning of 2018, they have shifted to opening an hour later 9.30 am to cater to the people around the place who begin to drop in around then. Café Connect remains packed all day, especially during breakfast and brunch hours, with students, professionals, neighbourhood folk. There are the senior citizens staying in and near Vasant Kunj, who would chat for hours over the Café’s famous masala chai; Café Connect has at least ten varieties of masala chai. Their bestselling items are the bun maska, keema pav, eggs, parathas and pancakes. The prices are very easy on the pocket as well - a meal costs as low as 200 rupees with a beverage. 

Café Qahwa 

“The word Qahwa means ‘coffee’ in Arabic,” says the vibrant, young owner of the Café, Shikha Pahwa, “and the reason I opened this place nine years ago was because being a marathon runner and a coffee lover, I wanted a place to eat in the mornings and there were none around this area, in those days. So, I decided to give people what they want most … great breakfast and coffee options, especially for people into sports.” 

Delving further into how she caters to sports’ people really, she adds the focus is on a healthy breakfast with a lot of bananas, eggs, honey and gur (instead of sugar). One of Café Qahwa’s most soulful beverages is the coffee with ginger and honey; it’s flavourful and soothing at the same time. Located in the prime market, opposite to the IIT main gate on the Outer Ring Road, Café Qahwa is full of students and young professionals since the wee hour of 7.30 am. The other very interesting part about the place is that it doubles up as a co-working space for which she has partnered with MyHQ. A smart business move as people could work and eat all day in any case; making it professional through a proper tie-up is a win-win situation for all! 

Fig & Maple

Fig & Maple is another brainchild of Chef Radhika Khandelwal, whose first successful place is Ivy & Bean at Shahpurjat. When asked about her reason for opening Fig & Maple, she says that she really couldn't change her menu at Ivy & Bean because of the regulars there. In order to address her creative instincts as a chef, she wanted to start another café where she could try out new menus and dishes all the time.

Located in the prime GK2 M-Block market, it has two floors – the third floor and a stunning terrace. A lot of health-conscious people visit the café and the menu is green-based, with their signature dish being the fig and maple salad. The people’s favourite drink is the Mimosa, which is champagne with orange juice. The regulars at Fig & Maple are mostly the bowls and salads.

Chef Radhika adds, “Eggs and pancakes sell just as well as our fig and maple salad and the beetroot and chocolate shake is another bestseller, combining health with taste! At Fig & Maple, the average cost per person ranges from Rs. 1300-1500/-, inclusive of a drink.” The restaurant opens at 7.30 am. She tells that biker groups, early morning joggers and even working professionals who return after the night shifts drop in at Fig & Maple for breakfast meal.

Another USP at Fig & Maple is the goodwill library. People can take any book they like and take it home. The idea is that they would read it and come back with either the same book or bring another one to replace. Publishers are going to be rather happy with this Café! 

Rose Café 

The Rose Café is cosy place in Saket near the metro station with chic decor and terrace, offering light meals throughout the day. Its rosy, rustic decor adds to the ambience that is synonymous with the name and a homely dining room has recently been added by the owners at their backyard. The people’s favourites are pancakes, waffles, savoury waffles with bacon and eggs, preferred with coffee, gelato shakes and lemon cake. The Café has a curated menu for both summers and winters as specials, like salads and desserts with mango and watermelon in the summers, and soups with pumpkin mulled wine on Sundays and fresh strawberry desserts in winters.

The Rose Café owner, Tarini Ahuja says, “The dishes started with food we eat at home and family recipes (shepherd’s pie, bacon wrapped chicken, pasta, waffles, cakes, etc) and then we slowly added dishes we enjoy and the cuisines we were looking for in Delhi but couldn’t find it anywhere, like the German sausage platter, homemade gelato, light risotto, and so on.” 

The café is frequented by families, a young working crowd, college goers, and others. Upon asking about the early closing hour for the café, Tarini says, “When we first opened, we used to close at 7 pm we then extended it to 9:30 pm. Our original plan was to be an all-day cafe and close in the evening but our regular guests kept asking us to increase our timing. So, we moved it further to 9:30 pm, making the place an option for an early dinner.” 

Social 

Social at HKV needs no introduction. This place has been extremely popular for its food and cocktails from day one, but did you know that Social also has a spectacular all-day breakfast menu as well?

Located right in the middle of the ever-buzzing Hauz Khas Village, Social is not your typical breakfast place, but has an all-day breakfast menu, which is well-known to its regulars, but maybe not to the masses yet. Generous in its portions at pocket-friendly rates, Social’s eclectic and quirky range of breakfast is served with a large helping. The signature Breakfast Trays are really good and just what the doctor recommends!

Be it the pancakes, sausages or crispy bacon – you can get all that you want at very reasonable costs at Social. But the best is the unorthodox things that they do there, like the fried eggs topped with maple syrup and quirky bites, as sliced bananas dipped in French toast batter and drizzled with toffee sauce. For health freaks, they serve assorted fruits, yoghurt, granola and muesli to keep up with their fitness regime, so no one needs to fret once they are at Social. The price for a meal averages to about Rs 600-700 per person, inclusive of a beverage.

So, for South Delhi folk, there are now six big reasons not to skip the most important meal of the day!

Mahima Purohit has always liked healthy food a lot. After studying advertising and management she started working with The Economist in the retention team. “I was at Fort, Mumbai and there wasn’t anything healthy to eat at the lunch hour,” remembers Purohit who was struggling to get something healthy and lite on the stomach. What best the young lady could is walk to the closest Subway and that wasn’t much of a relief because I didn’t get what she was looking for. That’s where she felt that there was a gap in the market for healthy food options to be made available at fairly healthy prices. Excerpts from the interview:

How it all began?

I quit the job and spent quite sometimes studying about salad. At that time in 2012 there was nothing easily available at the salad space and there was no information available about raw foods. I went to Newyork to study salad bars and there I got how raw food can be made tasty. That’s when I came back and put up Food stalls and approached canteen which was tough as everyone wanted to associate with a brand. I had fresh salad options and healthy foods made on the counter which I would display and get tasted at office canteens and I had no idea how Indians will react to it as eating salads as a complete meal wasn’t a trend. I tried to put up stalls at top companies including Mudra Group, few banks in BKC and that’s how we got a very positive feedback from a diverse customer base and they wanted to know where the store was and at that time we didn’t had a store. That’s when we had to tweak the menu with the customer feedback and came up with a more elaborate menu. We started our first store in Versova in 2014 and then expanded to Lower Parel opening our second store which is more like a cloud kitchen.

How are you trying to break the myth that healthy can’t be tasty?

We started with 5-6 salads on the menu. The main taste comes only if your produce are absolute fresh. We started sourcing fresh ingredients from local farms and made in-house dressing and toppings to add extra taste on the salads.  And, beside that we added product which complete meal options. We added, Quinoa, khus khus, beans changing the whole perception about salads and having it as a whole meal options.

From where did you get the investment to start the venture?

It was a mix of two things. I used my savings from the job plus my father helped a little. We together invested around 5 lacs to setup the first store.

How have you changed your model from a sit-down place to cloud kitchen?

We started a place wherein people would come, sit and dine-in but over the last few years there is a transition where people are ordering food at their comfort. It is more of a delivery store. Around 70-80% biz comes from online platforms because of which we started our 2^nd store in Lower Parel on the cloud kitchen model.

Who are your regular customers?

A typical customer at salad days is 25-40 years of the age. When we started we thought women would be more interested in the concept but surprisingly it is an equal proportion of male and female, people who care about health and witness.

What about the price range?

We have meal and snack options available at different prices. The snack options start at Rs 110 and goes upto Rs 220. Whereas, the meal option starts with Rs 160 and goes up to Rs 250.

What is the average order value and the ticket size?

It varies from day to day. For a typical restaurant Saturday, Sunday works as a high footfall day but for us it is opposite. We get 50-60 orders during weekdays with average ticket size of Rs 250-280.

What is your plan expanding Salad Days?

In Mumbai, I have plans to expand to Powai, Colaba as these area are respected to the kind of food that we are serving. Also, we may look at expanding to Pune in next two years.

Every year, the food industry is hit by a number of trends that changes the consumer taste and preferences. Sometimes these trends are queer especially when parts of the world get crazy for cheese tea or cotton candy. But some of these trends are just perfect. They are health-conscious, celebrate farmers and producers, and they always manage to look just so yummy while being healthy on the plates!

2018 promises to be another year like that. It is quite noticeable that people across the world now want gourmet food to be healthy and Instagrammable. Everybody is cautious about their waistlines, and so should you. But this does not mean any foodie has to compromise on taste. The world is full of innovative chefs, and they'll ensure that your plate is designed only with scrumptious food while being healthy!

“Preservation which involves salt fermentation, lacto fermented, wine fermentation – fruits, dried fruits, sweet roots and syrups; Minimalism which means Less is more; Table side interactive cocktails ranging from elegant martinis & doing the classic luxurious duck & lobster press; Fun tasting menu which is small yet experimental yet quick tapas style dinners; Test kitchen which incorporates research of the best from ingredients to recipes, develop and practice to serve the same on the plate for diners; Fresh pluck–Kitchen gardening from home to the fanciest restaurant; Sustainability– Save the environment for our future generation; Soul bowl–Easy meal in the bowl concept are some latest trends in the food industry,” shares Dhruv Oberoi, head chef of olive bar n kitchen.

Here are some of the positive food trends that have hit the market in a big way in 2018.

Healthy living: People have come to the astounding realisation that everything they put in their stomach has a long-lasting impact on their bodies other than the short-term effect of tantalizing their taste buds. The need for healthy food and neuro-nutrition is on the rise. Neuro Nutrition is a concept that boasts of healthy eating as a way of life. With mental health issues being increasingly addressed, the right kind of eating will also gain preference over junk. Plant-based foods will flourish the market, with many restaurants and delivery chains offering an array of wheat & oat based products. Zucchini pasta and zoodles and other plant-based dishes are definitely taking over the market with health-conscious people on the rise. With more people dying of obesity than of starvation, this is a positive change we're expecting in the coming year. Salad Story and Pita-Pit are great examples of chains already practising this.

A Big Yes To Mushrooms: The world has finally realised the several benefits of mushrooms which includes their versatility, nutrition value and stronger immunity. Don't be surprised if you find more mushroom dishes on restaurant menus. Just lap it up, and enjoy the benefits. “Plant based diets have become more popular for multiple reasons such as environmental sustainability, improved overall health, economic and ethical reasons. As our population expands, scarcities in water, agricultural land, forest, fishery as well as nutrients and non-renewable energy become major problems.  The use of edible insects as food is being considered more and more. According to the Food and Agriculture Organization (FAO), these insects contain high quality protein and vitamins which are useful for humans as environmental resources become scarce.

Zero kilometre: there is a growing trend for dishes created with ingredients sourced within walking distance. Farm to fork concept will create greater awareness and responsibility about the impact of food consumption on the personal, social, economic and environmental sphere is highlighted. it seeks quality consumption in which enjoyment, balance, sustainability and accessibility predominate.Doughnuts with unique non-traditional filling will be seen in future time as a trendy mark in all establishments.Rolled ice cream made on the cold slate with lot of fillings and topping is one of the greatest trends can be seen in future. Ethnic inspired breakfast foods will be trendy in this coming year,” shares Vaibhav Bhargava Corporate Chef, Yuvi hospitality, Molecule Air n Bar and The Drunken Botanist.

Pancakes back on the plates: Who doesn't like to eat pancakes, waffles, cheesy omlettes all day long? Changing preferences and craving breakfast dishes all day is making restaurants switch to providing breakfast options all day long. There are people who crave for waffles at 1 am at night though they are well aware of the fact that waffles are a breakfast menu dish. Now people can enjoy hot pancakes at any hour of the day since restaurants are finally serving to this noticeable shift in people's choices.

Return to the Roots: This year will witness people going all the way back to the roots and to grandma cooking. A lot of chefs are joining the bandwagon of old school recipes and heritage millets because of 1) food crisis has been intensifying and 2) people are looking for lifestyle changes. Millets like jowar and bajra will be used in cakes, cookies, muffins and crackers extensively this year. Fermentation will also take up a lot of space on the menus.

It is correctly said, “Health Is Wealth.” Healthy eating means eating a variety of foods that gives you the correct balance of nutrients you need to maintain your health such as protein, carbohydrates, vitamins, and minerals. Adequate nutrition intake is important to everyone and is an excellent way to help your body stay strong and healthy.

“Prefer salad for every season and every reason. Healthy eating is not just the food, but the art of eating. All the nutrition must be consumed in the right quantity at right intervals,” says Ranjan Agarwal, co-owner of Salad Chef.

Today consumers are looking back in time when healthier eating habits were followed. The demand for natural and herbal products has increased dramatically in the global health and wellness food market. There is an increased health consciousness and emphasis on preventive measures. Let us read how motivation, abilities and environmental opportunities play as factors determining healthy eating.

How it Motivate?

To develop an understanding and analysis of consumers’ motivation factor, perception, and preference is important for the food industry. The factors that influence motivation for food choice could be an interest in health, weights concern, sensory pleasure, ideological reasons, convenience, price, or familiarity. Numerous studies have pointed to the primary role of taste in determining the food choices of consumers. Consumers also rely on the mass media for relevant information, and the media affects their purchase decisions remarkably. The mass media are often a source of information about food, nutrition, and health, resulting in beliefs and attitudes about the healthiness of different foods. Today, when consumers make food purchasing decisions they keep in mind the health-related attributes of food. This trend led to the growth of organic food sales because organic food is believed to have a higher nutritional content. “Self-image is one of the main reasons for the motivation behind healthy eating. People have realized that good health is related to nutritious food. Today people have adopted Indian ways to stay healthy and have migrated towards our cultural roots,” says the famous chef Ranveer Brar.

Self-Focused

Self-efficacy refers to the perception of, or confidence in, one's abilities and skills to engage in certain behavior. A person who is confident and determined to cut back on the saturated fat intake will be more motivated to do so even when faced with certain barriers. Self-efficacy is strongly related to abilities and skills. Skills and abilities are dependent on practical knowledge. For example, knowledge of healthy alternatives for unhealthy choices helps to enable voluntary dietary change. Awareness of personal intake levels is another important ability-related factor. Caloric intake and expenditure are determined by specific acts, from choosing foods, portion sizes, and preparation methods, to transportation, work and leisure time physical activities, it takes a great deal of food knowledge and good arithmetic skills to monitor one's calorie intake or day-to-day energy balance. “We are focusing on bringing in cooking methods that involve less fried dishes, less sugar, and less oil. Oil-free cooking is our future goal,” shares Raj Juneja, owner of Warehouse Cafe.

Giving back to the Environment

Here, the environment does not mean trees or plants. It refers to every setting we are in daily, from our work to our home to our car. Besides that, environment can also mean any family, friends, or health challenges that affect health and wellness goals. A study suggests that family and friends can trigger good or bad eating habits. For instance, if your friends are ordering healthy food, you're more likely to do that as well, but the reverse can be true too. Rakesh Agarwal, Corporate General Manager at The Salt Kitchen & Bar sums up the article by saying “Health is the most important thing that a person should take care of. Leading a healthy lifestyle leads to happiness, success, and achievements. Start eating healthy food and add the same to your routine.”

In a world where people are constantly moving towards preventive healthcare, healthier food options are what they are going for.  In fact, a recent study concluded that over 47 percent of Indians prefer their food to be healthy and these numbers are only increasing at an astonishing rate.However, there remains this ongoing clash between the need to opt for healthier options and at the same time the cravings for mouth-watering junkies. And Wok To Walk provides the perfect resolution with its scrumptious but healthy meals. Wok to Walk had set its foot in India towards the end of last year through a master franchisee, has already set up three outlets in the last six months and is looking to expand through a mix of own outlets and sub-franchisee route.

In conversation with Gautam Kamra, General Manager (Operations), Wok To Walk India, about the chain, its USP and its expansion plans in the country.

Tell us about Wok to Walk, its inception and the journey so far.

It is a story of adventure and exotic flavours. Few years ago, on a journey in South East Asia, the promoters found their passion: Asian street cuisine. Back in Europe, they spotted a need for that authentic experience. Hence in 2004, the promoters created their own version of the rudimentary street kitchens they had fallen in love with. The concept was simple –giving customers total flexibility and involving them in the cooking experience through the use of open kitchens. The first Wok to Walk restaurant was so successful that it soon started to pop up in the coolest spots of many European cities. So, 14 years and 90+ restaurants later, Wok To Walk is the No. 1 wok kitchen chain in Europe. Authenticity, together with the simplicity of the concept, is the secret recipe to Wok to Walk’s international success.

What makes Wok to Walk any different from the other food joints? What is its USP?

Wok to Walk specializes in custom made, fresh, nutritious and quick stir fried Asian cuisine. We pride in offering, quick wok meal prepared in less than 5 minutes, freshest ingredients which are sourced and used, healthy food options with no MSG content and option to have infinite combinations in one box.

Tell us about the food options offered by Wok to Walk in India.

Wok To Walk India offers vegetarian, vegan as well as non-vegetarian options.

Did you curate your food options in order to suit the Indian consumers and their tastes?

Wok to Walk has taken cues from customer feedback and has responded to demands with new menu additions to suit Indian taste preferences.  Recently, dim sums, Famous Flamers and Hot Wokkin Treats, made with our new Mumbai sauce were launched successfully for our Indian customers.

Who are your target consumers?

Wok To Walk can be enjoyed by anyone, anytime and anywhere. We believe our customer segment is aged between 16-35 years.

What do you think of Indian market in terms of accepting this new concept? We already have Subway and the likes offering fresh salads in our sandwiches...How will Wok to Walk pose a competition in this segment?

In this digital age, Indian market has become extremely receptive to new concepts and healthier choices. Our USPs including customization of Asian meal, no MSG and quick preparation time put Wok To Walk in a completely unique category and we don’t see any direct competition in this domain. Customers wanting to have their Asian food fix right away, at a price they want to pay and exactly as they like it are going to be the real Wokstars for us.

Meanwhile, we also have grocerants coming up for quick food options, almost an alternative to fast food options offered by restaurants. How do you see them as competition? How will you cope?

Wok to Walk boasts of fresh and healthy meal that’s cooked in a live kitchen right in front of the customer. This is what differentiates us from grocerants and other such models.At Wok to Walk, customers decide what they eat and how much they spend, playing with the 3-step-menu (base, favorites and sauce). Total freedom for a perfect meal! One is free to eat in or take away the meal. The MSG free meal is cooked in a fiery Asian cooking show, on the spot, in less than 5 minutes.

Tell us about your retail presence.

Currently, there are 3 Wok to Walkoutlets across Delhi NCR.The master franchise plans to have 60+ outlets across India, by the end of 2022.

Tell us about your marketing strategies. What percentage of your overall revenue goes into marketing and promotions?

The brand is spending heavily on digital marketing to connect with its relevant target consumers.Significant part of the budget in future will also be spent upon activities driving online deliveries for Wok to Walk.

The wellness trend is changing drastically across the globe, shaping and structuring the mentality of customers in different ways.  Due to changing expectations towards their favored food brands, it is emerging as one of the important challenges for restaurateurs. The wellness and nutrition trend is so in demand that it is causing the restaurants to change their way of action keeping the customer’s expectation and demand in mind.

Millennials in particular are leading the charge by promoting health-conscious diets which are both beneficial and tasty. Considering health as an utmost priority, millennials are forcing the restaurants to come up with different concepts offering healthy and nutritional product that they love to eat. Hence, restaurants are introducing more and more vegan and green diets into their menu, satisfying the customer’s need. The restaurants are willing to cash this trend which they believe is here to stay. According to a report, it is believed that 1000 men and women between age 20—30 are shifting towards a healthy diet and the rate is expected to rise more in the upcoming time.     

A report of USA Today stated that almost 30,000 consumers in more than 60 nations believe that the Millennials are the most health-centric group in the world. More than four out of ten people indicate that they are willing to spend more money for healthier products and cuisines. Thus, the market for health and nutritional enthusiasts is expanding creating awareness for a healthy lifestyle. A sense of mindfulness can be seen in today’s customer that enables them to ask questions about the origin of food, the ingredients and even about the process it is being prepared. It clearly states that they are very much concerned about their health and about the impact caused by the nutrition in food.  

People are now more conscious thereby making them explore various foods’ which helps and increases brain health, sleep, and stress. They believe that it is better to invest in healthy foods fulfilling their hunger and meeting the basic nutritional level both at the same time. “We are providing people to select their own ingredients. By this way, transparency is provided to our customers who are generally health conscious.  We are trying to provide the nutrititive value of food in front of the people,” says Gautam Kamra, GM, Wok To Walk.

Infusing Technology

Innovating technologies like fitness trackers and calorie counting applications are also contributing towards making health and wellness a more personal thing. With presence of such applications in the market, consumers are able to learn more about foods and ingredients which are beneficial for their health.

A sense of mindfulness can be seen in today’s customers that enable them to ask questions about the origin of food, its ingredients and even about its  preparation process. In order to participate in the growing market, many restaurants are now serving and preparing the food to maintain transparency in front of their customers.

“Customers are willing to invest in brands which are providing them transparency while catering. Millennial’s expectations have certainly revamped our  way of  working in the industry. We as a team try to provide transparency at our restaurant so that this huge crowd stays satisfied,” shares Simant Tyagi, Co-owner, Hyjack Restaurant and Bar.    

Not only this, a restaurant named Habit in San Francisco is one such example for personalized nutrition business. The brand dragged attention in the year 2016 when a company named Campbell Soup Co. invested about $30 million in the brand. The company required users to submit their blood samples for review. Based on the results, the company developed a personalized nutrition plan for the user. They made sure that personal wellness is as important as consuming great food.

In India, it is just the dawn of the personalized nutrition market and not sure which kind of business model will succeed. The only thing clear is that it will surely attract consumer’s interest as the market builds momentum with time.

A mash-up of ‘Culinary’ and ‘Curate’ Culinate was started by Rajiv Kumar three years  back when Culinary to him was science of putting together stuff (High quality, sustainable, Ingredients in our case); Curating an art of finding recipes from across the globe, match up with locally available ingredients and deliver an authentic, awesome experience. The brand has now grown to 5 outlets expanding wings to Noida and Gurgaon.

How are you different from other delivery players?

We are a ‘Delivery Only’ outlet so far. Unlike a food ordering service, we are invested in the entire value-chain. From variety to quality, to delivery, everything is controlled by us that creates an amazing experience.  Food travels through word of mouth faster than expected thus organic growth is our first strategy. Our customer service matrix looks for hack growth through prompt users to refer at key moments like when they love our food. We have our own APP and gels well with our TG, who's middle to senior level executive, conscious of his health, not so much on price point.

You are serving cuisines from 6 continents and a menu with a spread of more than 250 dishes. How difficult/easy it is for you to come up with the orders as you are serving multi-cuisine?

We always wanted to be a multi-cuisine delivery kitchen, offering light, nutritious and wholesome ready-to-eat meals to our customers and our differentiation is the ease with which we manage the enormity of our menu and offer choices to our customers. While designing the menu we looked for inspirations from across the globe and found some tricks that would efficiently help us manage a menu this big. We innovated a lot and worked on standardization, backend technology, and demand prediction.

We see there is a sudden rise of gourmet food in India and it is not restricted to fine dining anymore. Why so?

A lot of credit goes to the customer of today, who is well travelled, well read, not afraid of trying different cuisines, challenging their palette. Also, the advent of TV series like Masterchef has has exposed India to global cuisines.  Gourmet is no longer a niche, it is fast becoming mainstream, at least in larger cities and online ordering is democratizing the process of ordering On-Demand food. Fine Dine is still restricted to a chosen few, with people visiting Fine Dine establishment on occasions. Gourmet delivery is now associated with Fun dine, without the hassle of table reservations, long waiting hours, following dress code, fighting the traffic menace. Globally, “Dinning is the new Eating out” and Culinate excels in providing the experience to its new age customers.

How are you trying to bridge the gap of quality and consistency in online space?

Consistency can be achieved through standardisation, use of technology, proper training and stringent control over processes. This has been a focus right from the beginning at Culinate. Our packaging has been appreciated by one and all, especially online space has a fundamental disadvantage, any issues with food/service can only be dealt with considerable time lag and that can be an arduous task. 

How many orders you get daily on an average? What is the average ticket size?

We do about 350-400 orders a day from Noida and South Delhi outlets, we’ve recently opened Gurgaon, which should start contributing from April 2018. We aim to do 2,000 orders a day by end of FY 2018-19. Our average ticket size is Rs 400.

Tell us about Culinate-on-Wheels and Culinate-On-Greens. How is the response?

Culinate on Wheels is unique collaborative marketing platform for us. We have collaborated with RWAs, Corporates and Food festivals to offer them an exotic culinary experience at their doorstep. It is working very well for us so far. Whereas, Culinate on Greens is a utopian concept, focused on French Bistro style lush lawn with kids playing area and family dine-in area. The first Culinate on Greens is coming up in Noida Expressway and shall be ready by the end of summers.     

What is the use of Ultrasonic Technology as you are one of the first adopter in the segment? How is it making the work more efficient?

Ultrasonic cleaning has been used in precision machines industry for very long. The concept remains safe for cleaning fruit, vegetables and meat alike.  The need arose when we set up our Cold Pressed Juice plant. We had to look to keep the food produce pesticide-free, chemical-free, color-free and pathogen free. Thus arose the need for higher degree of ozonated water. We collaborated with a manufacturer that has patent pending ultrasonic based fruits and vegetables cleaning and decontamination machines. They built us the ozone bubbling and sonication machines that cleans and sanitizes food produce and also increases their shelf life considerably. Lab results have shown, the machine kills 99.99% of bacteria and other harmful pathogens in the food produce.

This machine also helps us save 25-40 litres of water every day thereby  proudly contributing to the environment while cooking the most amazing cuisines. Our kitchens are steam cleaned 3 times a day. We recently scored one of the highest rankings on Zomato Hygiene ratings in collaboration with Equinox Labs. It is also published on our Zomato Page. So when you order from Culinate, you can be assured of a healthy, hearty, and exotic experience.   

What is your plan expanding the brand both online and offline?

Culinate started with one outlet in November 2015, now we have 5 across Noida, South Delhi, and Gurgaon. It has been an exhilarating experience, especially being bootstrapped. Growing on Shoe String budget, without compromising on Quality and service, to 5 locations is very enriching. We have plans to open 5 more outlets in the coming Financial Year.

The best things always come unexpectedly and that’s how Chaahat Jain’s journey with CJ’s Fresh began. While interning with her brother Arjun Jain, Co-founder of The Grub Fest, the concepts of fresh, wholesome, and flavorsome food somehow arose a feeling of comfort in her. With intent to address a need, developing this comfort into a concrete business, came naturally to her. Realizing a lack in options for qualitative consumption, her journey started during January of 2016 and since then there was no looking back. Excerpts from the interview:

How did food happen to you?

Well I could take all day to answer this. Words fall short to describe the life of an entrepreneur. Ups, downs, laughter, tears, love, anger, stress, peace, and so much more is now all a part of life. However, to keep things short, in every entrepreneurial journey, the feeling of letting go will arrive endless times, the trick is- no matter what the hurdle, keep faith and never let go. Food happened to me out of passion that happened with time.

What’s the story behind naming it CJ’s Fresh?

Two alphabets that blend and a name that promises, CJ’s Fresh just clicked with the identity, and the purpose of the brand, eventually giving it the desired visual representation.

What are the design elements that popped up in your mind while setting up your venture?

Simplistic yet classy, with a calm peaceful and serene presence is how my go-to environment or design idea pattern has always been. With rustic, raw and earthy elements, the tone of the brand was heartfelt. We also wanted a circular logo, to assist as simple stamps, for describing our products.

How do you see the trends in the industry changing with time?

With a worldwide growing awareness around the parameters of health and consumption, people of our country are soon going to realize how they’ve been loyalists to scamming offerings. Soon the notion of quality is going to overtake quantity resulting in a deeper and stronger connection with the term wholesome and clean.

The menu looks as if it has a variety of things to offer. Tell us something about it.

Just like no two people can be exactly identical, the concept of comfort food cannot be a single type every day. In other words, a promising brand must comfort the needs of each and every. Being fresh and diverse, our aim was, is, and will always be to qualitatively satisfy the cravings that arise on any given day.

What is your take on introducing freshness and local ingredients in the menu?

Clean eating is the fuel your body needs. Local foods support the economy, the environment, have more nutrients, and most importantly promote a safer food supply. CJ’s Fresh has already initiated its own organic vegetable gardens, along with a switch to pink salt and healthy oils for meal preparations.

What are the various kinds of challenges you face while being in this industry?

Online platforms and nil barriers to entry, is definitely my top two. With a lack of awareness and high price sensitivity, educating the customer is a real challenge. The dominance of online platforms doesn’t make things better, barring in mind dominance also arises traits of negligence in ways highly unexpected.

What is the expansion plans?

For now strongly establishing my two outlets in South Delhi and eventually tapping East, West and North Delhi is definitely on my top list. While ensuring additions of more and more wholesome offerings and scrumptious surprises for our customer our aim is to be a one-click comfort stop-shop for each and every segment.

The saying 'New year, new food' certainly proves to be right. Healthy food is one trend which is on the rise this year. People have started demanding for healthy food packed with nutrition. Healthy food is certainly a roadmap towards future wellness and personal growth.

Eating healthy has become a new style statement for many people. Even many restaurants are coming up offering varieties of food products filled with healthy ingredients. Restaurateurs are now well aware and running with the trend happening around them. "Initially people were not so aware about consuming healthy food. But the things have changed since the past one year or so. We can see restaurants and people coming up with the desire towards catering and consuming healthy," shares Aaditya Pancharya, owner, TGIH.

2018 seems to be the year which is going to prove a healthy year for both the restaurateurs as well as the customers. Lots of health-conscious food trends are already prevailing in the market which is being loved by many people. People now want their food to be healthy along being tasty at the same time. The mentality has certainly changed where they are ready to pay a bit more for getting delicious yummy food.

Some health food trends

Plant-based dishes

Indian vegetarians and health freaks have certainly welcomed this trend enjoying the pleasure from the food they are getting. Zoodles and Zucchini pastas are here in the market and are doing really well catering to health-conscious people. 2018 is expected to welcome more plant-based dishes to satisfy the health-conscious customers.

Mushrooms

Mushroom has always been an important healthy ingredient. The world has certainly accepted this fact as the use of mushrooms in local food has certainly increased. From providing immunity to many other benefits, mushrooms are versatile as they are packed with nutrition.

Poke bowl    

Japanese cuisine has certainly found its market in the Indian food industry. Poke bowl is one product coming from the Japanese concept which is extremely balanced in terms of nutrition and taste. They are already here in India and it is expected to see them in various menus of restaurants.

Regional cuisines

Many renowned chefs travel across the country trying and experimenting to put forth something new from the regional ingredients. Our regional cuisines have always been considered as very healthy and now the chefs are using them in order to produce healthy cuisines.

There are various ventures which are coming up with just providing healthy cuisines. Having a large menu, these places are becoming heaven for health freaks of the country. The entire idea is to provide people with cuisines which are healthy as well as tasty at the same time. The number of both the restaurant and customer is expected to rise by 22% in the year 2018.

"What you eat today is going to shape you tomorrow," shares Kunal Kotecha, Owner of Nutty world. He further says, the future will depend on how young generations are eating today. I believe that healthy today is a healthy tomorrow and people should start shifting towards healthy cuisines if they haven’t done till yet.”

With so many new healthy trends and foods coming up now and then in the market, Indian food industry is expected to get more hygienic and healthy in the upcoming time. Restaurants have started adding many items going with the concept so that they can meet up to customer's expectation.    

One of the major food trend that our country has witnessed this year is the rise of millets again. Millets are so in demand that they are actually welcomed into the mainstream segment rather than anything else. Many restaurants are now trying to serve people with old orthodox form of millets trying to revamp it in such a manner that it meets their expectations. Many new millet dishes have been introduced which are being liked and preferred by many people across the country.

With changing time and eating habits of people, the restaurateurs have started to think that way. Serving something delicious as well as healthy has been one thing which is in demand right now and the food industry people are taking proper care about that. The demand from health-conscious people has certainly revived the use of millets in the food industry.

“We can now find a variety of food product based on millets in the supermarkets which are located near us including the products like sweets, cookies, and noodles,” says Sagar Sharma, owner of Nutritious Nation. He further adds, “The food industry is now slowly collaborating with millet based products giving rise to a new kind of flavor to old products which are made from millets. Even the various sweets are being made out of millets which are providing nutrition as well as taste to the customers.”

According to a report, ICRI Hyderabad has named millets as the smart food for this century. Initially, millets were regarded as a product which was only consumed by the poor people. But things have changed drastically. With the rise in diseases like diabetes, millets have found their way back into the dietary life of urban people as well. The millet industry has witnessed a rise of 32% by 2017 and is expected to grow by 60% by the end of 2030.

Many restaurateurs and chefs have started working with millets, as the demand for consumption of healthy food has increased gradually. Slowly millets are making their way back on the menu of many restaurants. But for the millet based products to work, the right amount of ingredient used in making it is very necessary. The item should be perfectly balanced in terms of nutrients being delicious at the same time.

“The certain rise in the demand and consumption of millets is not just a trend,” says Nitish Bansal. He further adds, “Millets are definitely making a comeback in the market and are expected to sustain more precisely this time. They are the ancient grain which comes with multiple nutritional elements causing great help to the body of the consumers.” 

Millets being high in  fiber, vitamin B, iron and calcium, act as one of the healthiest food available in the market right now. Their tendency of absorbing nutrients and minerals is extensively high which is why they are preferred by most of the people these days. Millets have always been the answer to every mother for a healthy and nutritious diet. Millets being a versatile ingredient which can go with many variants, they have certainly found stability serving a healthy diet among them.

Millets don’t usually have an independent color which might be appealing. But when they are mixed with other ingredients like black olive paste and others, they can surely come up with a good quotient. Millets are still in the process of getting accepted by the huge quantity of people as their ingredient in the dishes. But slowly and certainly things are changing which is resulting in the rebirth of millets in the food industry.

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We have reached to an era where meatless eating is no longer limited to Mondays. There is a new class of veg burger in the market which actually bleeds. That’s exactly what impossible food is banking on. Through the shift from natural to organic to now meatless food items, we are seeing a progression in the food industry market where we can easily connect to the category ‘ better for you’  who are dealing with foods rich in taste and nutrition.

Veggies on a rise

Meatless food products are forecast to grow at a steady rate by 2021 from $700 million to $850 million in sales according to Euromonitor International. These meatless products are providing the same taste of meat along being healthy and nutritious. Plants have invaded the food market drastically, not just in the form of more veg products, but also by investing and experimenting with new products like ‘Impossible Foods and Beyond Meat’. According to Mintel’s latest Global Food and Drink Trends report, “Power to the plants” is one of the keys of 2018 which is going to change the food market completely. 25 per cent increase in the vegetarian products and 27 per cent rise in vegan literally claims that this trend is storming into the food industry.

WHO recently warned the world stating that red meat consumers are possessed more of suffering to cancer. As a result of this, the plant based diet is expected to rise ultimately around the globe. Over the past decade, customers under age 40 have subsequently shifted to fresh vegetables intake by 52 per cent according to NPD group. Thus, we can say that the millennial consumers are adopting ‘fresh’ and healthy eating at an early age and are most likely to sustain it over time.

It is expected that from 2018, more meatless food products are going to appear on the menu of many restaurants. Veggie burgers and pizzas have been around for a long time and they have certainly not replaced meat in people’s diet. Ahimsa Food is the first company in India manufacturing mock meat which looks and tastes like meat but is 100 per cent veg product. Established in 2008, it started with the aim to offer people with vegetarian mock meat without changing their allegiance to vegetarianism.

Who is Reinventing?

Healthy eating is not just restricted to casual dining restaurants, QSR is also innovating its menu and introducing plant based food which is surely going to affect the business.  Companies like McDonald’s are using olive oil as their fat stimulation and globally Beyond Meat is using beet juice to bring the red meat color. QSR should come up with something so that they can adapt to the changes coming in the market as health concern will surely drive customers towards mock meat, bleeding veg burgers and veggie products. Also, worldwide increase in the veganism has been seen from 2004 to 2018 in countries like Israel, Australia, Canada, Austria and New Zealand. In fact the Canadian government has started favoring plant based foods for consuming. Even Asia is not lying behind this trend as plant based diets have certainly grown by 22 per cent involving countries like China and Hong Kong.

An IT graduate, Aaditya Pancharya holds a Master’s degree from Singapore Management University. He worked with Citibank Singapore for over a period of 2 years before realizing his love for food. Exposed to varieties of healthy and world cuisines in Singapore, he couldn’t find similar foods in Jaipur when he came back to India for handling his father’s business. That’s when he thought of starting his own café serving food which he loved during his Singapore days. Here are the excerpts from the interview:     

What made you enter the food biz leaving behind your IT career?

Passion plus food made me enter into the food business. I realized the fact that everybody here in Jaipur is eating unhealthy food and I wanted to change that. I wanted to propose an idea of eating healthy to everyone for a better life.  That’s when the idea of opening a restaurant came into my mind which is now known as Thank God It’s Healthy.

How much money have you put in to come up with this cafe?

It’s a bootstrapped venture by me and my best friend, Raunak Singhvi who is also the co- founder. Recently, we received funding from few investors which we don't want to disclose.

Why, Thank God It’s Healthy?

I believe that when you hear the name you should understand what it literally stands for. Firstly, it is catchy and not boring. Secondly, when you hear the name TGIH, people know we are dealing in healthy food which people can relate to. My first goal is to make an impact that could help me in creating the brand value.   

What all is served in your menu? Name the cuisines which are most preffered by the people.

We serve a mix of healthier options. Many guests like Lebanese, Hummus, and Falafel Hummus Wrap. Then there are guests who like general stuffs like Grilled Chicken and Grilled Paneer options. Salads and Fruit Platters are other cuisines which are preferred by the people.

How are your products different from other restaurants making them healthy and nutritious?

The basic thing we do is that we don’t use any kind of daily products like maida, frying, and deep frying. Whatever we are using is completely whole wheat. If we are using oil then that’s only Olive oil and not refined oil. We emphasise a lot on our raw materials. Our whole food is completely calorie counted. If we are supposed to give 140 grams of chicken, then that would be exact 140 grams. We are quite precise and the customers know what exactly they are eating.

Who is your target audience?

Corporates, people who are working and are into fitness industry are under our radar. I see may people preparing in Jaipur these days for competitions like Mr India, Mr Jaipur etc. Our sure shot target will be those people who are aware what they have to eat.

What is the average footfall?

Average footfalls will be about 100 orders a day. The figure rises to approx 130 orders a day during weekends.

What are your plans going forward?

Initially we came up with a QSR model as we had a smaller boat. Now customer’s expectation towards us has changed. They want to sit, chill and relax like most of the other people in Jaipur do. So now we are in the process of expanding our space and a bigger unit is going to be launched in March 2018 covering 700 square feet. That will be our first bigger unit followed by another one in Vaishali Nagar which is planned for August 2018.

How about pricing?

Our pricing is very affordable. People in Jaipur love to eat kachauris and all that stuff. So we make sure that our prices are affordable which can fit to everyone’s pocket.  

How much competition do you see from nearby markets?

I don’t take anyone as a competition rather I prefer taking it as a healthy competition because the more you experience this sort of food the more you develop the flavor for it. If you don’t develop the flavor then you can’t really enjoy the delicacies. There are limited healthy options and I would really love that there are more healthy cafes in Jaipur in upcoming days.

Food in India is as diverse as its culture. From south to west and north to east there is a varied trend when it comes to dining. People in East India love their food to be cooked in their own regional flavours and taste and this continues with the restaurant business and trend in the region. And, same trend continues to grow in restaurant as well. Restaurant industry is one such industry where entrepreneurs know how to take the fun seriously setting up a vibrant food culture. But, today with growing travel and food culture we need to focus on building a food place to a brand. “Menu is the heart of a chef and an organisation,” shares Chef Ramesh Javvaji Director, Culinary Studies- International Academy of Culinary Arts.

Regional cuisines has got much more flare than any international cuisine, the point is it has to be marketed well. There is much more potential for regional cuisine than any other cuisine globally. “North west food, Udupi food, Bengali Food and every other regional food is reaching out to far more people,” says Chef Sushanta Sengupta, Chef and Director, Savourites Group.

When organic is the new green

Globally people are moving towards healthy eating and lifestyle. People are much more aware about what they are eating, what ingredient is being used in the food prepared for them then they were used to be. These days’ customers want to know the calorie they are taking with every meal. And, this has made them more conscious about where their food is coming from. “As a chef we need to support farmers even when we charge little high from people for quality food,” shares Chef Vijay Malhotra, Executive Chef, ITC Sonar adding that seasonality of raw materials should be focus.

Commenting on the same, Chef Vikas Kumar, Executive Chef, Flury’s points, “It is impossible to sustain organic possible for all as people don’t understand the value of original food. Tea drinking is growing in India, upsurge of fresh and cold pressed juice is growing in India.”

There is a constant growth in the food and beverages segment in the western markets where restaurant owners and chefs are looking at ingredients like Indian coconut, garlic and turmeric and are including it in their diet and menu. “Fruits, vegetables based beverages is growing in the market,” adds Chef Sengupta.

"Restaurant owners needs to take small steps. Full-fledged organic is a challenge. They should introduce small section on the menu," points Chef Shaun Kenworthy, Celebrity Chef and Restaurateur.

Hence, with people dining out at almost 30-40% times a week people are looking out at varied food and dining experience. 

These days’ people’s perceptions about a lot of things have changed due to increase in the travel sector, education and high disposable income. Healthy food has seen a sudden demand amongst the food patrons in India. With summer season on its peak people are looking at healthier options to consume. Growing travel and knowledge about food is helping them understand the benefit of healthy, local foods and ingredients. And, this trend in multi dimensional as restaurants, food companies and even chocolate and ice cream manufacturers are coming up with natural recipes and ingredients.

Celebrity chef Varun Inamdar who is working a lot on chocolates and its produce has come up with low calorie chocolates. “I feel educating the consumers on this front are more important than just throwing jargons, adjectives and terminologies. One must know why a chocolate exactly is called organic or single origin or medicinal. Many even misguide consumers at the cost of their health and need,” believes Inamdar who thinks that this demand will keep growing due to lifestyle changes in the recent past.

Similarly, as everyone wants to keep fresh themselves these days coconut water as a trend has hit the shelves at every retail stores and mom and pop shops. And, surprisingly, it has got a fair amount of attention from the customers as it has both nutritional as well as natural benefits to keep oneself healthy. “The benefits of coconut water are not new to people in this country. We all are very aware of its good properties and don’t need any convincing to drink it. I think the work that we have done in the last three years to develop the supply chain and prove the market has naturally lowered the barrier for the entry of me-too brands which is to be expected in any rapidly growing category,” shares Abhay Jaiswal, CEO & Co-Founder, Nilgai Foods.

Meanwhile, pub and nightlife as a trend has witness lot of variations in the food and drink menu in terms of interesting techniques like smoking, pickling, grilling (which is ideally seen in a café and not a gastropub) molecular gastronomy in drinks are the innovations which are being added on a gastropub menu globally as well as nationally. Also, there is lots entertainment bound activities that these places are catering to playing a very important role in promoting the food and nightlife scene. Be it music, live acts, workshops, the gastropubs are trying to get down to basics and pulling out traditional elements as value additions to their venue. “The pub scenario is a very international concept by itself. The gastropub trend is quite recent in the Indian restaurant industry. Traditionally a gastropub is where the food and drinks are paid equal attention to in terms of quality and variation, in addition to entertainment,” adds Gautam Shetty, Board of Director and Co-owner of The Stables.

Thus, we can say that today’s dining out scenario is in accordance with the nutrition, entertainment and some tamasha that’s happening around food. 

People want what they eat to be healthy and tasty. The food industry is evolving to promote healthier lifestyles and inculcate good eating habits even when eating outside. The restaurant chains and FMCG brands can be seen incorporating healthier products to their brand names. The economy of the 21st century is being driven by the health sector. The mass media can be seen pointing out the latest trends being the individual wellness in not just food but every other aspect of life. Companies like McDonalds, Pepsi and Coke: the ones accused of leading the junk food culture in the world, are now offering low-fat, low-salt, low- sugar and more green options. People want to eat light and right and following the one rule, food industry works by, customer is the king, there remains no option but to innovate and bring products that they are engrossed in.

PepsiCo is introducing a new set of its healthy products as a part of its nutrition coerce. As part of their flagship brands Quaker Oats and Tropicana, PepsiCo is launching Quaker Nutri Foods and Tropicana Essentials, respectively in the breakfast space. "The lifestyles of millennial today are increasingly rushed and they are looking at nutrition solutions in the morning because that's the only time of the day that they have control over", said Deepika Warrier, Vice President, Nutrition Category, India region. PepsiCo will launch a new range under the Nutri foods brand by the end of this year and four more for variants this April and two more at the beginning of 2018 under the Tropicana Essentials brand.

Nestle, one of the world's biggest food companies, has decided to transform its products to a much healthier version. Nestle had made a commitment last week to make healthier products, for which it is reducing salt and sodium content in its Maggi noodles, cutting sugar by about 10% in KitKat chocolate and dairy products, and stepping up portion control in Munch chocolates. It will also make low-sugar and low-salt variant for dairy items such as yoghurt and infant cereal, Cerelac. They also say that they will soon remove all artificial colouring from their products. A statement on the Nestle website reads, "We will extend our guidance on portions to our consumer recipes, and relevant teenager and adult products by 2020." They also assert to eliminate 99% trans-fats from their products.

Danone India Pvt. Ltd, the local unit of the world’s largest yogurt maker, has introduced its brand of Greek yogurt and is expanding its business due to the sudden awareness of yogurt being good for health thus increasing the sales of danone. Rodrigo Lima, Managing Director, Danone India, said, "We will leverage our global expertise in yogurts to build the category in India. The dairy division is poised for a healthy growth with new product offerings. “She added that the company will be concentrating on its nutrition business.

Kerala government will soon launch 'Kerala Brand' organic vegetables in the market to promote pesticide-free vegetables grown by farmers. In view of increasing concerns about pesticide containing vegetables and fruits coming from neighbouring states, Sunil Kumar said more laboratories would be set up to examine the chemical residue in them.

These are just a few examples of how the industry is moving towards healthier a routine. If this isn’t a food revolution then what will be!

Indians have been following the western trends, partly because of the mass media influence and partly because of the entry of international chains in the country. Brands see a huge opportunity of launching their products and services into the developing country with the population standing at 1.25 billion; which is offering them a market with vast scope. India shows a growth rate higher than any other country in the food packaging sector. According to NRAI food service report, Indian packaging industry is estimated to be USD 35 billion growing at 15% CAGR. This offers immense growth potential for Indian packaging industry. Food packaging accounts for 48% of total packaging industry, contributing largest share in the industry.

Why did the trend emerge?

Just like all other food and wellness trends these days, this one too is affected by the rising consumer health-consciousness. Concerns about the unhygienic status of food being cooked outside encouraged a significant change in the preference and choices of customers. This played an important role in the vitality of products like yogurt. In addition, factors such as increasing disposable incomes, sophisticated consumer’s health concerns in urbanised areas led to the entrance of such goods and products.

Markets of the first world countries like the US have already reached their saturation point and a slowdown in global packaged food markets has already been seen where Asian countries seems to be a hope for this slowing business. The populations of mature markets are not growing at the pace required by food packaging industry thus finding new markets to launch upon is what these brands are looking forward to.

Rising incomes and younger households in the developing countries ensure the growth of packaged foods there. Additionally, unmarried youth and nuclear families with working parents depending on such sources of food impact its growth. Consumers can be seen buying more canned beverages and frozen foods during their monthly grocery shopping.

Ready to cook meals

Everyone desires to eat home cooked meals but is too lazy or has no time to do so. In times like these, packaged food comes to the rescue. The idea of opening a packet and putting it into a pan for a minute and enjoying the fresh, flavourful and hygienic food at the comfort of homes is always soothing. This is what tempts consumers and thus manufacturers into making these products. Convenience and influence of western world can also be the added reasons for the industry to flourish.

Average rate of annual spending on packaged food has increased by 22.5% annually during the years 2010 to 2015, statistics indicate. Releasing the survey, Mr. D S Rawat, Secretary General ASSOCHAM said, “The consumption of packaged food is much higher in the urban areas, especially metros, where life is fast-paced and stressful.” The main categories of packaged food are bakery products, canned/dried processed food, frozen processed food, ready-to-eat meals, dairy products, diet snacks, processed meat and health products and drinks, points the survey.

They do have a few limitations including small shelf life and lack of variety but the Indian consumer doesn’t seem to care much about it and it rarely affects the selling rate.

Cold pressed beverages

Cold pressed juices are gaining popularity day in and out in the whole wide world. They are made by pressing, or “masticating” juice from vegetables and fruits. These juices are not only safe to drink a few weeks after being packed, but they contain high amounts of nutrients too.

India has quickly become one of the leading regions in the global cold pressed juice market. In order to cater to the demands of consumers, numerous companies have launched juices manufactured through the use of pasteurized technology. Some of the key companies operating in the global cold pressed juice market are Just Pressed, Pressed Juicery, Raw Pressery, PepsiCo Inc.etc. According to a research conducted, global cold pressed juices market is projected to grow at a CAGR of over 10% during 2016-2022.

Juices not pressed, add flavours and a mammoth amount of sugar to their beverages. The health conscious customer has now opted for a higher priced but good for self-well being products.

In the light of the day, it can be said, that India is surely moving towards the convenience of life and opting for packed and canned products. Although studies suggest that this trend is far from reaching the rural areas, the pace of urbanisation may show us otherwise. 

Just like superman is for the awesomeness of a man; super food is for, well, food! Both signify the same thing in relation to two entirely different gears. Super foods do not fly or save you from villains but they do claim to save you from your own body processes. These foods are mostly plant based but can also include some fish and dairy and are thought to be nutritionally dense and thus good for one's health. Super foods are said to be nutrient powerhouses that pack large doses of antioxidants, vitamins, and minerals. Eating them may reduce the risk of chronic disease, and prolong life, and people who eat more of them can be healthier and thinner than those who don't.

It has been found out by various researches conducted that the anti-oxidants destroy the radicals released by our cells which damage the cells and cause ageing. It is being said that eating some foods can slow down the ageing process, lift depression, boost our physical ability, and even our intelligence.

What’s in?

Indian restaurants seem to be catching up on the trend as well. “Super foods and healthy diets are the new food trends. Quinoa, an ingredient originally from Peru, is made of complete protein and is coming as a substitute for rice and other forms of starch because of its health and taste factor. Kale has sturdy leaves and is extremely nutritious. These can only be bought from online stores though.
Indian Superfoods mainly including Amla (Indian gooseberry), Rajgira (Amaranth), Millets and Lotus Seeds are being used by many restaurants, these days in preparation of items because of the health benefits they offer”, says Chef Vicky Ratnani (Head Chef, The Korner House) who is already serving a menu based on these ingredients. Also, there is a certain rise in the category with local chains taking the healthier route.

Consumers’ maybe viewing products as fashion-forward and exciting but this has led many restaurants to indulge them in their recipes even if it is just to garner the dishes being served. Some consumers prefer to manage and prevent disease through diet and lifestyle adjustments as compared with medication. This indicates that consumers are incorporating superfoods and drinks into their diets as a means of improving their health. They are being used for everyday problems like fighting obesity, cholesterol control, protection of skin from UV rays, prevention from cancers, reduction in effects of age-related diseases and many more.

“These super foods are not only in vogue but also highly accepted by consumers today. People these days are aware of latest trends and are open to experimenting and accepting new, out of the box organic & natural foods” shares Chef Akansha Sehgal, Ministry of Salads, Mumbai.

Quantity that matters

The sudden rise of options such as green and herbal tea in the cafes also indicates the awareness of consumers in this sector and the trends being followed by eateries. Other reason that is compelling people to fall into the category of super food lovers is the beauty benefits that they offer. Beauty experts say that using them might result in strengthening of skin, building collagen, providing deep nourishment and protection with antioxidants and natural proteins,hydrating and firming the skin reducing fine lines and providing smooth, toned texture.

Although many researches indicate towards the benefits of super foods, the quantity that can actually affect and cause a change for your well-being is also to be taken into account. Having a good quantity of them stands important but having anything in excess can never be good and can result in increment of weight or other dietary issues.

”Super foods are trending but I strongly feel no food including all those labelled as super foods can compensate for unhealthy eating. One should focus more on super diets rather than on super foods as focusing on just one super food and eating it in the wrong proportion which is certainly not going to benefit one in any way” said, Chef Jerson Fernandes, Executive Chef Hotel Sea Princess.

Thus, with people going towards wellness and adopting healthy lifestyle, super foods may hold a special place in the restaurant menus in days to come. 

Packed in receptacles, those, crunchy, spicy, sugary chewy bites are our comfort food at times when we are hungry, when we want a meal replacement while running late or having it as a party staple. However, snacks don’t have a good rap as they shoulder some of the blame for eating habits that can contribute to health issues. As snack manufacturers tailor offerings to deliver snacks that appeal to both, the palate and the psyche, knowing what drives a consumer to pick one snack rather than another is vital to stay competitive in the $374 billion worldwide snacking industry, which is growing at a rate of 2% year-on-year. In an awe to make people healthy, Devang Shah founded Fabbox to provide a healthy replacement for the fried and sugary snacks available in the market.

In conversation with Restaurantindia.in, Devang Shah, Founder, Fabbox, speaks about his idea and the journey he had so far.

What was the rationale behind launching Fabbox?
Being a foodie and struggling with weight issues, I was fond of checking calorie count on the packet of almost everything. On a tour to US I had some snacks, which were really yummy. But, when I checked the details on the packet, I saw that they were low at calorie count and high on nutrition value. It really got me hooked and I wanted to give them to my parents as they are not really healthy eaters. Being Gujrati’s, they want everything fried. I wanted them to have it so that they could eat better. I hardly found the same kind of stuff in India, after looking for 3 hours I could not find anything which was comparable, which was a huge shock to me. It struck me so hard that I started doing a rigorous research, why are people not making this kind of snacks? People have a right to eat healthy. I was roaming in the country, meeting people who are into making snacks, they told me very bluntly that I could fry a snack or I could put it through a powder treatment and the customer would never know that if they are fried or roasted. This experience and my research made me believe that healthy snacks are so much required in India.

Please take us through your journey so far and the challenges faced?
Biggest problem for me was to find people who share the same mindset and are excited in creating healthy stuff. I used to cook myself, but I am not a chef. I kept meeting manufacturers, asking them if they create healthy food and they always gave me things either stuffed with sugar or fried. Nevertheless, I did not want that, they were putting sugar in almost everything. The biggest problem was mindset, changing that mindset of these people and making them believe that we can make yummy stuff without sugar and frying them, was the hardest task for me.

What is the USP of your brand?
The USP of fabbox is that we make super yummy snacks with no oil and no sugar. But, as a matter of course, some products like cranberries have natural sugar in them. Some products may be require 2 grams of sugar in a 140 gm pack, we are talking about necessity and not luxury in terms of sugar. In fact, we avoid sugar in almost every variety, out of 150 products we have only 6 to 7 products in which we add sugar.

Who is your target group?
At the beginning I honestly didn’t knew who was going to buy this product. However, I believed there are people out there who want to be healthy. Many youngsters are becoming health conscious these days. People who want a healthy life are my target customers. There are office people who feel hungry at 4PM and need something to munch on and Fabbox gives them a healthy alternative.

What is the price range for products available and what is the variety in terms of product offerings?
There is only one price, Rs. 999 for a Fabbox. A Fabbox includes 5 packets of healthy snacks 140 grams each. Talking about the product range, we currently have around 150 products divided into 5 sections, which are Heath bars, Super nuts, Cookies, Fruit chews and Nutri mixes. A costumer can choose any five from the product range for his/her own Fabbox.

What are your expansion plans? Do you have any plans to take Fabbox international?
We are looking at one challenge at a time and if you ask me about expansion, I want to take Fabbox to every corner of the world, so that people can have healthy snack and benefit from it. We want that people should have a healthy option than whatever they are eating. But, firstly I would like to capture the Indian market before going international. Talking about retail shops, I am not planning that for alteast next one and half years. Currently our focus is to make Fabbox India’s first direct to customer snack brand.

Have you found your angle investor yet? If yes how are you planning to use the investment?
There are many interested, but we have not finalised any deals as such.

To conclude, feel free to share anything about the company people would love to hear.
Our mission at Fabbox is to create super yummy snacks to beat the fried and unhealthy snack available in the market and create something that helps the mind grow and love your body.

After tasting success of soya milk range, Life Health Foods has launched almond milk in India in the non-dairy alternative segment under the brand name Almond Fresh. Made from the highest quality Californian Almonds, the milk is rich source of Calcium B1 and B12 and Vitamin D, while being cholesterol and preservative free. Hence briefing about the factors that inspired the company to launch almond milk in India, Rohit Bhagat, Business Head, Life Health Foods (India) Pvt. Ltd. spoke to Restaurantindia.in.

What inspired you to introduce almond milk in India?
Well, health segment market in India is growing exponentially at about 25 percent and above. The consumers are looking at healthier and tastier options. Moreover, obesity and diabetes is a growing concern for Indians and hence we wanted to launch a product which is a health drink, which is low in calories and delicious at the same time. We feel if the product is healthy and does not cater to the taste, then the attention span of the consumer is limited. On the other hand when taste and health is combined, it’s a winning combination. Traditionally, almonds have always been popular in our culture for their richness and nutritive value.

Which are the different flavours of milk available and what are their healthy properties?
We have three flavours natural (unsweetened), chocolate and vanilla and it comes in two pack sizes 200ml and 1 ltr. Almond Milk is natural unsweetened, to be precise it is much lower in calories than regular milk and even Slim Milk. Flavoured almond milk is also much lower in calories than flavoured regular milk. It is a good source of calcium, B1 and B12. It has been naturally fortified to cater to the daily needs of vitamins and minerals.

Almond milk can be combined with which cuisines?
The best thing about Almond Milk is that it can replace any milk in any cuisine. So be it Indian or continental, it can always fit in. I have had some lovely smoothies and even kheer made from almond milk.

Why did you leveraging the iconic image of Brett Lee to endorse the brand?
Bret Lee has a huge fan following in India and he does a lot of social work here. In the long run we want to do activities with him, where as a company we contribute to the society. We respect and celebrate the infinite value created in each of us, by genuinely caring for the health, hope and happiness of every person. Our TG can be anyone, from a child to an aged person because of variety of benefits that almond milk has. While marketing, we look at reaching all average Indian ladies who cares for hers as well as her family’s health and at the same time is knowledgeable.

What is your observation on consumers moving fast towards positive and conscious lifestyle choices?
Consumers are more aware today, as compared to few years back, Thanks to the digital world and latest travel trends. People nowadays love to travel and are exposed to international trends. We don’t crave for foreign brands as we used to at one point of time, but if there is a chance, many consumers can become early adopters. Hence, you can see many people moving towards positive and conscious lifestyle like cereals, healthy oil, air fryers, fitness bands, whole wheat bread etc. Because of awareness created by various means, consumers can now read labels on a pack and decide if it’s good for them or not, which is actually good and positive for brands like us.

At what retail points the milk will be available at in the country? How many QSR's and hotels you are supplying to?
We are placed in 17 cities in terms of presence. Both, Soya Milky and Almond Fresh sell in almost every modern trade and A Class outlets. Many star hotels also use our soya milk and almond milk as beverages and also as an ingredient for their dishes which is quite exciting.

What is the competition like in the non-dairy alternative segment?
Competition will always be tough, but we innovate and want to launch products which are beneficial for consumers and we have a huge innovation set up in Australia and New Zealand, wherein we can develop some very relevant products suited for the Indian consumer. We have complete trust in our products and are sure we will be liked by many.

What’s next after this healthy and ingredients filled Almond Milk?
That’s a surprise as we have lot of value additions to be done in case of almond milk.

What is your current market share? And what is the eCommerce presence?
We are present on Big Basket, Amazon, Nature’s basket and other e commerce sites. Currently, we are focussing at getting maximum reach through various sites and outlets. We do not have any plans to launch our own e-commerce portal or app.

As compared to other overseas markets, how fast is the Indian market evolving?
Indian market is growing at about 20 percent annually for the last two years in the non-dairy category, but there is a long way to go.

According to you what is the market size of ready to drink beverages and non-dairy alternatives in India? And what is the CAGR?
We don’t have any data as Nielsen doesn’t track this category, but an intelligent guess will be about Rs 40cr, growing at 20 percent CAGR.

What is your annual turnover and CAGR?
We are unable to disclose any numbers because we are private company.

Share your expansion plans, in terms of product, market presence and production capacity?
We currently want to expand from metros and mini metros to all state capitals in terms of distribution. We are getting many queries from SAARC countries for exports which we plan to do. In terms of production we still have a long way to go before thinking of expansion. In terms of investment we have great plans ahead, but at this moment we are not in a position to disclose anything. But, we will definitely let everyone know once we are fully ready.