Spirits Winning Big, Decrease in Inflation, and a Virtual Restaurant

A look at the industry’s biggest news and newsmakers over the last month.

India celebrated an over-the-top Independence Day. Amidst all the distraction tactics filtered in news about how even the poorest of the poor were being denied ration unless they bought a flag that they could not afford. The past year has seen a rise in food and beverage counterfeit cases, from edible oil to alcohol — July saw three adulterated oil rings busted across the country. Elsewhere, India’s rice production has declined by 13% due to lack of rainfall, a move that could impact inflation and exports as the country accounts for 40% of the global rice trade.  

In some good news, the wholesale price-based inflation eased to a five-month low of 13.93 % in July, reducing for the second consecutive month. 

In global news, Top Chef host and Indian American author Padma Lakshmi won an Emmy nomination for Outstanding Host for A Reality Or Competition Program (making it her 12th). Over at Niagara Falls, visitors can get a taste of Indian food at Aura on the Lake, the first Indian restaurant to open at the venue. Recent reports also say the UAE is keen to invest US $2 billion to develop a series of integrated food parks across India. 

Here's what else happened in the world of food. 

Desi Tales

The country is planning on upgrading its street food through 790 Indigenous Food Streets (IFS) projects that will see demarcated areas for street food, which will meet benchmarks for hygiene and food safety. 

The rise in pet ownership in India is compelling people to start investing in pet food brands. Emami acquired a 30% stake in Cannis Lupus Services India, and Nestle India recently bought Purina Petcare for 125 crores. 

Chef Vicky Ratnani will launch a virtual restaurant in OneRare's Foodverse. Some of his recipes will be converted into unique Food NFTs, and he has plans of creating a cooking studio.  

Parle-G and Bombay Sweet Shop collaborated to create the Geniusly Sweet Collection, which they call a tribute to childhood memories, and which features limited-edition treats like the Parle-G Fudge and Chai Biscuit Choco Barks. 

The Delhi-Katra Vande Bharat Express will now be an all-vegetarian train, having recently obtained its 'Sattvik' certificate. It means that though IRCTC will not prepare or serve any non-vegetarian food on the train, travellers will be allowed to bring their own.

New Bites

The Red Fort is now a National Monument with its own restaurant, Cafe Delhi Heights, which opened on August 16. The Indian Railways launched another rail coach restaurant at Itarsi Station, Madhya Pradesh, called Ahaar. Burger King launched its first all vegetarian, no onion or garlic restaurant in Katra, Jammu making it their third vegetarian restaurant in India. 

Mumbai leads the metros with the highest number of new places. Eight in Phoenix Palladium is an oriental restaurant; Juliette in Andheri is a modern European restaurant; Nutcracker opened another outpost in BKC, and Devika Manjrekar moved from making doughnuts to opening her first restaurant, Toast Pastabar, which boasts a female-run kitchen. In the swanky Phoenix Palladium, World of Craft is a fine dine version of a food court with four restaurants: a pan-Asian, and European fine dine, a bar, and a patisserie. Delhi resto-bar Ditas opened its first outlet in Mumbai, serving multi-cuisine fare. The folks behind Masque will launch Twenty Seven Bakehouse—a delivery kitchen for baked goods created by Rachelle Andrade. And, Si Nonna’s is a new sourdough pizza place in Lower Parel.  

Jaipur has a new bar inspired by Johri Bazaar, called The Johri & Sons. Kolkata has the Italian Sorano. In Bengaluru, Kavan Kuttappa’s DIY ramen kits (launched during the lockdown) have now got an upgrade into a ramen noodle bar called Naru. Pune has Grey Soul Coffee Roasters, the Japanese-themed café Bai mu dan, a cocktail bar Collar and Brew, and the Italian Toscano. Canadian restaurant chain Tim Horton’s launched in Delhi with two outlets offering Indianised food like chicken makhana ravioli pasta. Delhi also has the Asian Maruchi, The European Bergamo, the coffee shop Savorworks Roasters, and Bombay Club. In Goa, Feli is a new modern watering hole/ tavern opened in the South. 

In the delivery space, Mumbai has Ghost Chef by Chef Akhil Multani. It includes Namak — includes food from North India, Mughlai, Andhra, Parsi, Maharashtrian, Rajasthani, amongst others, and Alas — traditional Lebanese and Greek menu with influences of Turkey. Mediterranea is a new delivery kitchen offering Levantine and Mediterranean fare inspired by the cuisines of Syria, Lebanon, Turkey, Iran and Greece. From the makers of Sly Granny and Mamagoto, comes the Asian delivery kitchen Oki Poki in Delhi. 

Get Spirited 

French Artisanal Rum brand, Plantation has made its debut in India, partnering with Third Eye Distillery (of Stranger & Sons) to launch Plantation Rum 3 Stars & Original Dark in Mumbai and Goa. 

Jimmy’s Cocktails launched the New Old Fashioned cocktail mixer, crafted by mixologist Yangdup Lama. The Leela Bhartiya City Bengaluru teamed up with Grover Zampa to launch their own wine, Falak, named after their fine dine restaurant.  

Salud Beverages has signed a distributions deal with Maritime and Mercantile International (MMI), which will take the brand to 11 countries.

Diageo India is set to invest Rs 45 crore in its upcoming craft and innovation hub in Goa, which will have distillation facilities for malt, gin and rum and maturation infrastructure. 

Three Indian brands picked up awards at the International Wine and Spirits Competition (IWSC) 2022 in the Alternative Drinks category. Moonshine Meadery’s Guava Chilli win a silver, its Grilled Pineapple took bronze; Svami’s Non-Alcoholic Pink Gin & Tonic bagged a bronze; and Salud Beverages’ Salud G&T 2.0 Watermelon & Mint and Salud G&T 2.0 Lavender both bagged a bronze.

French Artisanal Rum brand, Plantation making its debut in India

New Old Fashioned cocktail mixer by Jimmy’s Cocktails

Bookish Stories

Chef Ajay Chopra launched his first cookbook, The Big Daddy Chef, offering quick fix recipes that he hopes will encourage more men to cook. In The Sweet Kitchen: Tales and Recipes of India’s Favourite Desserts (Aleph Book Company), journalist Rajyasree Sen documents some iconic Indian sweets and desserts. Another journalist, Seema Chishti, tells the story of her parents’ inter-faith marriage in Sumitra and Anees, a book that weaves in recipes from the former’s kitchen. 

Abroad, Indian American doctor, recipe developer and food photographer Sheil Shukla published first cookbook called Plant-Based India: Nourishing Recipes rooted in Tradition. India-born, England-based author and broadcaster Romy Gill launched her second cookbook, On the Himalayan Trail.

Joanna Lobo is an independent journalist from Goa who enjoys writing about food, her Goan heritage, the freelance life, and other things that make her happy. Follow her on @thatdoggonelady.

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