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07-06-2011

Facebook making art of small talk with strangers disappear

From ANI

London, May 31: The art of making small talk with strangers is fast disappearing as more and more people prefer to communicate through social networking site Facebook, reveals a new survey.

The survey carried out by organic tea brand Clipper revealed that two-thirds of Britons regularly talk to people on Facebook who they would never see in person.

A staggering 70 percent of the 1,000 people polled said they thought the art of conversation was dying because of texting, email and social media.

A third would strike up a conversation with a stranger only if they were lost and needed directions, and just over half said they see the same people every day on the way to work, at lunch or walking the dog.

But four out of 10 said it would be "weird" to say hello, while others said they were shy or "could not think of anything to say", so ignored them.

The problem is particularly bad among those aged under 30, with 58 percent saying they avoid talking to people they see often, but do not really know.

However, their parents' generation appeared friendlier with 63 percent of people aged between 45 and 59 happy to strike up a conversation with people they see regularly.

Pensioners were friendlier still with 74 percent happy to talk to people they see on a daily basis.

"There is a great nostalgia about manners and a sense there was some golden age, but what people really crave is that we all treat each other with respect," the Daily Express quoted etiquette expert and former 'That's Life!' presenter Simon Fanshawe as saying.

Copyright Asian News International/DailyIndia.com

12-05-2011

15-04-2011

21-03-2011

Express Hospitality 1-15 March 2011

Handcrafted to perfection

Hand crafted, of high quality and most often produced by families who have been perfecting the recipe over generations, artisan food products are seeing slow growth in an era of mechanisation and mass production.

In an age where mass packaged food products are seen flying off the shelves of super markets and retail stores, a segment which has not had much presence in the Indian market is that of artisanal foods. Handcrafted, made in small batches, and with high quality ingredients, these food products represent their specific regions and are usually prepared by families who have a history of two or three generations of production and have established a reputation for quality and variety for the same.

According to The National Restaurant Associations 'Whats Hot' survey of more than 1,500 professional chefs who are members of the American Culinary Federation (ACF), an increased focus on sustainability has lead to an increased demand for artisan liquor, locally-produced wine and beer and artisan cheese. Though globally the trend is inclining towards going artisan, India is yet to embrace it wholehartedly.

One of the first companies to bring artisanal foods in to India was Chenab Impex which introduced Cipriani Pasta and Delouis Mustards, into the India market in 2003. "Since then, we have launched many more brands such as Amedei Chocolates, Barnier French Olives, Fine Cheese Crackers, Shortbread House of Edinburgh, etc. The demand for artisanal foods is growing, but it is limited to such consumers who have both the taste and are willing to pay a premium as compared to FMCG foods," explains Anil Chandhok, director, Chenab Impex. The company currently offers more than 20 brands of artisanal foods from Italy, France, UK and Spain. Primarily because of its price barrier and limited availability, Chandhok believes that the metro cities are the main markets. "Artisanal foods appeal to those with a refined palate and international exposure," he explains.

However, Maya Goburdhun, director of Navdanya, which is a network of seed keepers and organic producers spread across 16 states in India, is of the belief that it is not urban India, but the villages that are more appreciative of artisanal foods. She says, "The urban population in India, which has been exposed to industrial food, is the least aware about it. However, we notice that due to various factors, such as rising obesity and other lifestyle diseases, more and more people in the metros are becoming aware of the need to consume non industrial food. In the villages, thanks to the 'Grandmothers' food wisdom, people are more appreciative of artisanal food which, because of the way it is processed, has far more nutrition, far less chemicals (infact almost nil) and is more ecological."

With an increase in income and consumer awareness, there is a huge scope for growth of artisanal food products in India, believes Mohit Khattar, MD & CEO, Godrej Nature's Basket. The retail outlets of Natures Basket offers artisanal cheeses and meats, and also have some select food products such as antipasti, jams, chutneys, select handmade muffins and cakes. Chef Shishir More, sous chef - Lotus Cafe, JW Marriott Mumbai, believes that artisanal cheese is gaining popularity nowadays as the the cheese is often more complex in taste and variety. "Many are aged and ripened to achieve certain aesthetics. With a more positive consumer outlook towards specialised premium sector, artisanal cheese is gaining in popularity."

Creating awareness

One of the main aspects that has hindered the growth of artisanal food products in India is lack of awareness. Being a new concept in India, select few retailers that house this kind of food have the responsibility of educating consumers of the same. "At Natures Basket, we consciously host events, introduce special offers and in store information to promote artisanal food. However, we have a long way to go," remarks Khattar.

The JW Marriott, Mumbai recently held an artisanal cheese promotion, which, as per chef More, has garnered positive response. "The response for the artisanal cheese promotion held at the hotel has been phenomenal. Our expatriate guests liked it very much and so did the many guests who visited the coffee shop."

Through its Mahila Anna Swaraj programme, Navdanya works with various women self help groups to bring artisanally processed food to the table. They have managed to garner a market for these products. "Last year we had an Achar, Papad, Vadi festival, showcasing almost 30 different types of pickles and papads as well as several types of vadis, which was a big success. Moreover, we also, through our food literacy school programme, hold workshops to educate school goers about the harm caused by chemical and industrial food, both to the health of the planet and our own health and educate them about the benefits of organic and artisanal food," Goburdhun states.

It is not only international artisanal food products which are gaining ground, Indian growers are also finding means to make their produce available in the market. Gobardhan believes that the whole of India has something to offer in this area. "The pickles of Andhra Pradesh, Maharashtra, Gujarat, Tamilnadu, etc., are very different from those of Punjab, UP, Bihar, Rajasthan, etc. Papads and vadis also come in diversely processed ways: You can have jackfruit papad from South India, ragi papad from Maharashtra, sagu and other dal papad from UP, Bihar, etc."

Despite the limited knowledge and price barriers, the market for artisanal food products in India is growing. The growth will be slow and steady and will correspond with the growth of gourmet stores, believes Chandhok. "For a country where most households consume freshly cooked meals and there is a general apathy towards canned food, the potential is phenomenal," states Khattar. And, as the awareness for the health and ecological benefits of artisanal foods grow, so will its consumer base, concludes Goburdhan.

15-03-2011

Savvy Cookbook

12-11-2010

Livingetc - India

01-11-2010

Home Page L3

01-10-2010

Open Magazine

05-09-2010

Foie Gras, prepared from the fattened liver of geese and duck, curries favour as a fine gourmet food

Foie Gras Framboise

Christmas is coming, the geese are getting fat, fat, fat. Please put a penny in the old mans hat. The true import of the words in this old Christmas carol may not have struck us as children. But now, having sampled the Foie Gras, we are a little wiser. Carving an irreplaceable niche in the realm of fine foods, Foie Gras (pronounced as fwa gra), has been a coveted favourite of gourmets and gourmands alike for centuries now. While the process of procuring Foie Gras has raised the hackles of many a humanitarian, the fact remains that today, the delicate buttery flavour of Foie Gras is increasingly finding favour worldover. Foie Gras or fattened liver refers to the liver of geese that have been fattened by force feeding them with figs. Hence the term foie (fig) and gras (fat).

The origins of this gourmet delicacy date back to 5th century BC, the earliest reference noting Egyptians raising fattened geese, though Foie Gras as a distinct food earned its own identity only during the Roman period. Yet another school of thought believes that the tradition was kept alive by the Jews, who are said to have learnt the method of fattening geese during the Roman colonization of Israel or perhaps, even earlier, from the Egyptians. Today though, the biggest consumers and producers, as well as importers of Foie Gras are the French.

Foie Gras can either be that of goose Foie Gras Doie which is considered gastronomically higher, or of duck Foie Gras de Canard. The grey Toulouse goose or the Moulard duck, which is a crossbreed of the male Muscovy duck and the female Pekin duck, are the most preferred birds for procuring Foie Gras from.The best variety of Foie Gras comes from Perigord in France.

The very premise of producing Foie Gras is to fatten the liver, thus creating a rich, buttery flavour. Geese and ducks, both being migratory birds, possess the capacity to store excess fat in their bodies for their migratory flights during winter. Fattening the geese may sound simple enough, but in France, the process is taken seriously enough for them to put a legal definition to it, with a stage-by-stage technique called gavage used to plump up the birds. Gavage involves force feeding the birds with corn boiled with fat four times a day for geese and twice daily for ducks to make them gain weight.

Truffles Mushroom

In USA, Foie Gras is classified as grade A, B or C. Grade A has the highest fat content and is best suited to low temperature preparations as there are also relatively fewer veins and the non-visibility of obvious blood makes for a pleasing appearance. Grade B works well for high temperature cooking as the higher content of protein in it gives the liver more structure after being seared. Grade C is preferred for making sauces and in other preparations, as the veins do not impair the aesthetic appeal of the dish.

Whole Foie Gras or Foie Gras Entier is something of a rarity in terms of accessibility. It is usually available only during Christmas in France. There are other forms such as Foie Gras made of smaller pieces of liver assembled together, or Bloc de Foie Gras, a fully cooked block, or load of Foie Gras that must contain at least 98 per cent or more of Foie Gras. If it is labeled Avec Morceaux (with pieces or morsels), it must contain at least 50 per cent of Foie Gras pieces for goose and 30 per cent for duck. The most popular forms of Foie Gras though, and also relatively easily available, would have to be the Pâté or Mousse de Foie Gras, both of which comprise of at least 50 per cent Foie Gras or the Parfait de Foie Gras which has 75 per cent or more.

23-08-2010

Sakal Times, Pune

02-08-2010

Sunday Mid Day - 1st Aug 2010

02-08-2010

Hindustan times Mint- 10th July 2010

30-07-2010

Time Out Mumbai Magazine - Dolce Vita Olive Oil

Chenab Impex introduces Dolce Vita olive oil, produced from the first cold-pressing of Italian olives. It boasts of a rich olive-green colour, thin consistency (for effective coating and cooking), subtle sweetness and a peppery aftertaste. The extra virgin olive oil is best enjoyed drizzled on salads or on cooked dishes.

Available at all major supermarkets including Hypercity, Malad (4007-8400), Reliance Fresh, Dadar (2415-5017) and Natures Basket, Haji Ali (2352-6775). Place your order online at sales@chenabimpex.com. Rs 100 for 100ml.

08-07-2010

21-06-2010

10-06-2010

09-06-2010

28-04-2010

Gourmet foods flying off shelves in India

PV Narasimha Rao was a scholarly Brahmin from Andhra Pradesh as removed from exotic coldcuts as chalk from cheese. But along with a slew of import restrictions that were revoked as part of the landmark economic reforms during his stint as prime minister were those on food products. Nearly two decades later, that policy change has helped usher in an era of unparalleled culinary variety in Indian retail stores.

In the early 1990s, when India faced a severe balance-of-payment crisis, it would have been impossible to fathom the kind of food that is being bought today in some pockets. At New Delhis Le Marche chain, you can buy Godiva chocolates that will set you back by Rs 4,300 for 235 gm. At Mumbais Godrej Natures Basket chain, if you bought a kg of Iberico ham, you will be billed Rs 9,000. In Chennai, the capital of a state where political parties routinely come to power promising rice for Re 1 per kg, the Nuts and Spices chain retails Darjeeling White Tea for Rs 15,000 a kg.

An increasing number of Indians seem to be cooking up a gourmet storm in their kitchens and this passion for fine food, variously hailed as a mark of refinement and reviled as a sign of gluttony and snobbery, is translating into brisk business for a number of retailers and importers, all of whom seem to be on an expansion course. On an average, players in this elite segment report a 30-35% year-on-year growth, and all of them agree on one thing: that the market is hugely underserved.

The range of products demanded by well-heeled Indians and expats living here has also grown immensely.

Any gourmet store worth its Foie Gras must stock cheese sourced from at least seven countries. Oils, sauces, cereals, concentrates, honeys, syrups, nuts, olives, spices, spreads, truffles, vinegars must all come from different countries and all kinds of varieties and qualities must also be available. A standard gourmet store has about 5,000 stock keeping units, or SKUs. Two brands of olive oils or two varieties of the same brand will both count for two SKUs. Apart from a few organised chains, a large number of grocers in prosperous neighbourhoods are also now stocking gourmet items.

Le Marche, which opened its first outlet in 2005, has seven stores today. Everytime a new mall opens in the Delhi-NCR region, the developer wants a Le Marche store, says Mini Yadav, who runs and owns the store along with her husband. Franchisee enquiries are pouring in from neighbouring states but she is not interested. A lot of care goes into opening a store. When you are retailing fine foods, everything from the lighting, layout and training of staff becomes critical. We cannot expand too soon, Yadav says. Her revenues have grown from Rs 20 crore in 2007 to Rs 40 crore now, and she wants to take it up to Rs 100 crore in the next few years. Sure enough, Yadav is now in the process of identifying new locations.

Le Marche is reputed for its fresh meat and seafood as well as its range of coldcuts, cheese, pasta, oils and sauces. The chain has more than 400 suppliers. With the kind of clientele it enjoys, the chain cant afford to get anything wrong, or not have supplies.

Godrej Natures Basket started in 2005 as a chain selling premium fresh vegetables, fruit, herbs and organic produce. Two years later, it changed
course and reinvented itself as world-class gourmet retailer selling authentic world food.

Godrej Groups executive director Tanya Dubash says this shift was the upshot of an internal evaluation carried out along with consultant KSA Technopak, that showed there was a big demand for fine food triggered by the opening up of the economy, frequent travel and the media boom.

Dubashs chain has eight stores in Mumbai and encouraged by their success, the group wants to open 12 more in two years. It recently opened in Delhis upscale Defence Colony neighbourhood, and the chain has revenues of Rs 45 crore. Once it executes its planned expansion in Kolkata, Bangalore, Chennai and Delhi, it should be able to clock revenues of about Rs 150 crore, estimates Godrej Natures Basket CEO Mohit Khattar.

In the gourmet retailing business, challenges are often local, and success in one city doesnt guarantee a similar experience in another. Ahead of Godrej Natures Baskets launch in Delhi, Khattar and his team scoured the city for good, high-quality bread that would meet the standards of their demanding customers. They tried many suppliers but werent satisfied, till they found Red Moon Bakery, where Canadians David and Anna Hambly bake a wide range of breads, bagels, cookies, cakes and pies.

Sourcing premium vegetables are a similar challenge. The chain has engaged a supplier of premium fruit and vegetables from the wholesale market at Azadpur Mandi in Delhi. The shelves are replenished twice a day. The mandis supplies sit alongside imported produce such as guava and dragonfruit from Thailand, muskmelon from Japan, leeks, asparagus and zuccini.

Godrej Natures Baskets unique promise is that customers can ask for a taste of most items, be it cheese, coldcuts or tea, before deciding to buy. The Defence Colony store will soon open a wine section, where wines from seven countries will be stored at 14 degrees Celsius. Well, no luck if you want to taste the wine before opening your wallet!

Cut to Chennai, which is today Sunil Sanklechas domain. When he decided to modernise his familys grocery store in the city in 1999, Sanklecha says he had no idea of the scale of the success to come. His Nuts and Spices chain has grown to a 15-store franchise, a one-storey shop has opened in Hyderabad, and another will launch in Coimbatore this year. His revenues have grown about 35% year-on-year for some time now. This year, he will clock Rs 27 crore in sales.

Sanklecha gets more than 200 franchisee enquiries every yeareven from faraway cities such as Patna and Bhubaneswar. But like Le Marches Yadav, he is averse to taking the franchisee route.

Sure, apart from the profits, retailing gourmet foods is also a good way to befriend a citys elites.

You come on a Sunday and there will be 12 ambassadors at my store, says Le Marches Yadav. Nuts and Spices Sanklecha seconds that: You name any celebrity in Chennai, be it filmstars, industrialists, politicians or anyone. They are all my customers.

Retailers rely on a range of importers for steady supplies to their shelves. Among them is Anil Chandok, who in 2002, disappointed by the setbacks
in his software business and struck by how poorly Indian food stores were stocked, started Chenab Impex to import fine foods. Today he is a leading importer of olive oil and is soon diversifying into coldcuts and cheese. He brings more than 50 gourmet brands to India.