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Presentation by Mr. Anil Bhandari Chairman AB Smart Concepts

23rd November 2013

Indian Culinary Forum

Chef Summit

Standardization of Indian Cuisine

Standardization of Indian Cuisine

Food & Beverage Market Size

Food & Beverage business (2013) Rs. 247,680 cr.

Organised market share (approx. 30%) Rs. 67,995 cr.

Unorganised market size (approx. 70%) Rs. 172,685 cr.

Projected F&B business by 2018 growth (2018) Rs. 408,040 cr.

(Source: NRAI)

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Standardization of Indian Cuisine

Advantages

Preserve Heritage

Help promote authentic Indian Cuisine across world

Give Indian Cuisine a ‘brand’ identity

Provide consistency, factor necessary for educating

Chefs

Help Culinary Institutes and Hotel Management Institutes in teaching

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Standardization of Indian Cuisine

Issues / Concerns of Standardization

India, a vast country with different religions, has a variety of cuisines and recipes varying from region to region, State to State, castes and religions

Condiments and spices differ from State to State

Cooking utensils differ from State to State

Different methodologies / styles of cooking

No proper documentation and record of recipes

Lack of authentication of recipes by any agency or department

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Standardization of Indian Cuisine

Suggested Process for Standardization

Conduct research across country

Identify agency / department for authentication and documentation of Spices and Condiments

and followed by Recipes

Codification for systematic classification of recipes

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THANK YOU

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THANK YOU