Sunday, January 24, 2016

Single destination for restaurant industry news

We are pleased to announce that we will now be collating all industry news that is published in various media on a separate section of the blog. These posts will simply be reproductions of articles published to provide readers the benefit of accessing all industry news in one destination. The article source will be clearly mentioned in these posts. You can search for all these posts using the link below

Restobizindia Industy News

We will start doing this effective Monday, Jan 25, 2016. If you notice any articles that my be useful, please email the link to me at

Tuesday, January 12, 2016

A restaurant-goer’s wish for the New Year

Here’s a wish-list of what, how and where I’d like to eat and drink in 2016:

Less is more: There’s been such a burgeoning of new restaurants it’s become hard to keep track of them. While the abundance of choice should be good for diners, what we’ve seen in the last year is the opening of scores of restaurants that have very little differentiating one from the other. In terms of quality, some are just about average, while many fail to rise above mediocrity. So, in fact, more restaurants hasn’t come to mean better dining experiences. I’d like to see fewer, but better restaurants opening. That would also allow the truly good restaurants a better chance of survival.

Celebrate Indian: Surely, Italian and wannabe Mexican has had its day? The restaurant version of North Indian is also past its sell-by date. So, isn’t it time we celebrated the wealth and variety of Indian cuisine? I’d like to see restaurants that serve the cuisines from across the country – Bihar, Odisha, West Bengal, Gujarat, Tamil Nadu – and from the sub-regions – Coorg, Kutch, Kolhapur. The culinary traditions of our many communities also need showcases. Think Moplah, Kayastha, Kashmiri Brahmin and more.

Keep it healthy: While restaurant-going is both recreation and convenience, the way menus are planned and executed in restaurants in India there’s very little focus on ensuring the food is good for you. An overdose of oil, ghee and cream, flavour-enhancing additives, synthetic colours, processed foods… it’s not a healthy approach. A few conscientious chefs are leaning towards local, seasonal produce, organic ingredients and healthier cooking techniques, but many more need to follow suit.

Think vegetarian: For a country that has so many vegetarians, our restaurants are terribly neglectful of the diner who doesn’t eat meat. The global trend prediction is that top chefs will heap more veggies on the plate and reduce meat portions. Here, too, we need to look beyond paneer and baby corn, celebrate our abundance of indigenous vegetables and create better dining experiences for vegetarians.

Clean businesses: Because restaurants are such large users of natural resources, they need to be conscious of the impact of their businesses have on the environment as well. So, using local, seasonal produce is not just the way to eating healthier, but also necessary to save the planet. As the restaurant industry evolves, I hope it will look beyond merely buying supplies, cooking and serving and possibly making profits, to being conscious of sourcing from ethical producers, employing fair labour practices and suffusing everything they put on a plate with a sense of goodness.