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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