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Presentation by Mr. Anil Bhandari

Indian Culinary Forum Chef Summit Standardization of Indian Cuisine. Presentation by Mr. Anil Bhandari Chairman AB Smart Concepts 23rd November 2013. Standardization of Indian Cuisine. Food & Beverage Market Size

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Presentation by Mr. Anil Bhandari

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  1. Indian Culinary Forum Chef Summit Standardization of Indian Cuisine Presentation by Mr. Anil Bhandari Chairman AB Smart Concepts 23rd November 2013

  2. 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)

  3. 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

  4. 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

  5. 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

  6. THANK YOU THANK YOU

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