HospitalityBiz India
Hotels FoodService Operations Ministry Associations Equipment Editorial HR Technology Technology Advisory Board Community
Follow us on Facebook Follow us on Twitter instagram
    Home > NewsTrack

Indian regional cuisine needs to be popularised, says industry experts

Monday, February 22, 2021, 10:00 Hrs  [IST]
Asmita Mukherjee | Hyderabad

ITM 2021 Virtual was organized by the Federation of Associations in Indian Tourism & Hospitality (FAITH) in association with Ministry of Tourism, Government of India. It was held from 18th February to 20th February. One of the sessions was “Indian cuisine - The emerging balance of power and taste”, which saw a good exchange of ideas among the panellists. 

While responding to a question put forth by the moderator, Gurbaxish Singh Kohli, Vice President, Federation of Hotel and Restaurant Association of India (FHRAI) on whether the impact of Covid has been the same as tier I across tier II and tier III cities, Ranveer Brar, Celebrity Chef said, “I strongly believe that people don’t like frills, bells, and whistles. People like next door sort of experiences. It’s just the way our culture was changing, casual was cool, but it has sped up because of Covid, among the many other things that sped up. I personally feel the fresh casual space is where we will see enormous growth, which will cover up for the lack of growth in fine dining, deliveries will cover up for the lack of growth in dining. The sum total is going to manage itself. Tier II and tier III cities are going to cover up for tier I cities.”

 “While we might like to think that the business is going to be the same, the books have changed; the syllabus has sort of changed. The way we look at our business, the P&L has changed. When we look at big hotels chains like Taj saying - I am going to do home delivery, I am going to pump up my top-line by just doing home delivery, you definitely know that the business, as you know it has changed. Hence, for the business to get back to as you knew it before, is not going to happen. What is going to happen is that some bit and pieces are going to cover up more, some bits and pieces are going to cover up less. Eventually, I strongly believe as a sum total of it, we will come back stronger,” he added.

Commenting about the huge variety of Indian cuisine, and the promotion of cuisine tourism, Chef Deepa Awchat informed that foreigners are not well aware of regional cuisines other than Punjabi cuisine or Mughlai cuisine, as these are the cuisines that have been well promoted. “I feel a focus on authentic regional cuisine should be there. We have to reinvent and popularise our cuisine. Each state should promote at a state level.”

Answering Kohli’s question on which are the emerging cusines of India, Ankit Chona, Managing Director, ?HRPL - Havmor Restaurants  said that, “Somewhere, we are coming back to basics. We have done enough of fusion. India is like Europe. Every state is like a country in itself. Every state’s cuisine is different. Right now what is selling the most is good wholesome food, also the farm to table concepts are working really well. Overall there is a shift happening towards healthier food, organic food.”

Speaking about his observations on the revival after Covid, Kamlesh Barot, Director, Vie Hospitality Pvt Ltd, said,  “Though I keep hearing time and again, of revival coming back of my own brand, it is far from reality, that we would probably clock the figures of what was estimated even by FHRAI at 35% downfall in the revenue. We are closely looking at anything between 60%-70% of the revenue getting knocked off, not only from hotels, but also from restaurants.”

Print News Email News Back
Bookmark to Add to NewsvineNewsvine Bookmark with Digg ItDigg
Add RSS to Add to Google Add to My Yahoo! Subscribe with Bloglines Subscribe
* Name :    
* Email :    
* Message :  
»  Indian operations are hurting but we will continue to invest: Marriott International
»  Oyo, Airbnb, EaseMyTrip, and Yatra join forces to launch Confederation of Hospitality, Technology and Tourism Industry (CHATT)
»  FHRAI delegates meet with the Tourism Minister & MSME Ministers, submit representation charting out plan to revive tourism and hospitality industry
»  Kashmir tourism industry suffers INR 1500 crore loss due to COVID-19 pandemic
»  IAAPI requests PM to save Amusement Park Industry from Economic Roller-Coaster Ride
»  Absolute Hotel Services expands its portfolio in Indian market with Eastin Residences and U Resort & Spa
»  Qmin Introduces Homely Meals For Everyday Food Needs
»  FAITH urges Centre for GST rationalisation of tourism, travel & hospitality industry
»  RevPAR in top six Indian cities decreased by 48% YoY in Q1 2021: JLL
»  Hospitality industry loses its leader, Ramnidhi Wasan to COVID-19
»  Indian tourism and hospitality industry mourns the loss of two industry leaders, Rajindera Kumar and Anil Bhandari to the COVID-19 pandemic
»  Post Covid-19 era looks promising for India’s food processing industry, says KPMG Report
»  Never Asked For 100-Bed Facility At 5-Star Hotel For Judges, says Delhi High Court
»  The Westin Goa Opens in the Indian Beach Capital
»  Utilisation of Human Resources post COVID-19 in Hospitality Industry: Nihar Mehta, GM-HR, Sarovar Hotels & Resorts
»  Gujarat hospitality industry requests permission for takeaway and home deliveries till midnight
»  Hospitality employees have to enhance and upgrade their skillsets, say industry experts
»  FHRAI requests Govt to reconsider decision for Hospitality Industry
  The Indian Institute of Architects (IIA) Natcon 2020 virtual event concludes successfully
  Winners of The Park Elle Décor Student Contest felicitated at Indian Design ID 2020
Receive the best of Hospitality content in your mailbox.
Weekly e-Newsletter
Events Calendar

© Copyright 2016 Saffron Synergies Pvt Ltd