< PreviousIs Indian cuisine popular in this region? Himanshu Saini, executive chef, Tresind: Yes, and the main reason is the population of Indian expats living in this region. Moreover, the Emirati crowd always have a love for Indian food. They love Indian kebabs, biryanis, and curries. Bobby Geetha, head chef, Asha’s: Certainly, it is one of the most, or the most, popular cui- sines in the GCC — our curries and biriyanis even infl uenced the palace kitchens. Just check Trip Advisor or any review platform for how many Indian restaurants are listed, that itself is a proof of Indian cuisine’s popularity. Asha’s is a living example of Indian cuisine’s popularity — we started with one restaurant in Wafi , now we have 16 spread across GCC. Afroz Alam, sous chef, Purani Dilli: Indian cuisine has always spiked the interest of food- ies and adventurists who are eager to sample novel fl avour profi les. Residents in Dubai, as well as tourists, are big on Indian cuisine and Purani Dilli’s guest list is as diverse as India’s culture, with a majority of expats hailing from diff er- ent countries. Vaibhav Sawant, chef, Masala Library: Yes, I would agree with it. Indian cuisine in the past few years has gained signifi cant popularity; not just in this region, but also worldwide. Great Indian chefs are coming out and presenting Indian food to the foreign pal- ate, and after seeing a warm acceptance, it has motivated chefs to work more towards it. How authentic is the prepa- ration of Indian cuisine – are recipes tweaked to suit a local audience? Saini: Though Indian cuisine is never documented, there are set recipes for most of the popular dishes. Recipes can be tweaked to suit the local audience, however I don’t support it. If certain recipes are tweaked then it dilutes the STATS/FACTS : Tresind served 467 guests in one day over Eid • Asha’s sell 1000 portions of butter chicken each day across the essence of serving Indian food. Geetha: We follow very authentic and original reci- pes, some dating from the restaurant opening almost 17 years ago. We don’t compro- mise on f lavours, but I can agree we adjust spice level. Indian tolerance of spice level is higher than any GCC locations we are based. So naturally for our guests we customise chilli or pepper used, but in no way is this compromising the original recipe and its f lavours. With a huge expat community in the region, does the Middle East’s love aff air with Indian cuisine persist? We asked some chefs for their latest take All in for India? Masala Library's deconstructed samosa. Meet the experts Himanshu Saini, executive chef, Tresind Bobby Geetha, head chef, Asha’s Afroz Alam, sous chef, Purani Dilli Vaibhav Sawant, chef, Masala Library Cuisine Focus India www.caterermiddleeast.com 30/ Caterer Middle East | October 2019globe • Purani Dilli’s lehsuni palak uses 10kgs of spinach per day • Masala Library uses quantum physics to make its fl oating petit fours dessert Alam: There is widespread intrigue about Indian cuisine and diners’ willingness to try new fl avours from diff erent cultures, therefore we have not made any alterations to the recipes and every dish is as authentic as it gets. Sawant: We try our best to stick to the authentic prepara- tions while keeping in line with innovations. For us, food is art and expression and we never change the fundamental essence of the dishes. For the local audience, we try to make a few seasonal changes to make our food more palatable for them. However, we make sure that the authenticity is never compromised. Is it easy to source your ingredients? Saini: Most of the ingredients are available to source in this region however a few specifi c ones are sourced directly from India. Geetha: Dubai is an all-year- round market. We get what we want here. But quality and con- sistency is a challenge. We face a few challenges in sourcing the best that we want. My previous 10 years were in the London market and the kind of fl exibil- ity I had there when compared to Dubai is limited. But, Dubai is blessed with one of the best and largest seafood markets. I love Dibba Bay oysters and making pakora out of them. Asha's sells a wide range of classic Indian dishes, but often with a unique Bobby Geetha twist. Alam: The cuisine at Purani Dilli uses some speciality ingredients that are very typi- cal to Mughlai cuisine and can sometimes be hard to source. For instance, yellow chilli pow- der, copper utensils, and a few of our spice mixes are sourced from Lucknow as we have lim- ited availability in Dubai. Sawant: Ingredients are a tough task. India is a vast land with a tropical climate, so are the ingredients. It is at times not possible to fi nd the same thing, but we do manage to get the closest taste. What are the biggest chal- lenges you face? Saini: The biggest challenge is to serve a multinational crowd without diluting the Indian fl avours. Geetha: The cost of ingre- dients, taxes, and rents are a challenge in keeping our margin. Restaurants are here to make money and anywhere in the world the margin depends on how well we maintain our cost. The amount of restaurants mushrooming in Dubai is tremendous, but healthy competition is always a great thing and keeps us moving. Alam: As mentioned earlier, the biggest challenge is the unavailability of certain important spices, which we www.caterermiddleeast.com /31 October 2019 | Caterer Middle East have countered by carefully planning our inventory to en- sure that we are well stocked. Another issue is the lack of cer- tain utensils, especially skewers which are not up to Indian cooking standards and hence are made-to-order in India. Sawant: Dubai has always been welcoming when it comes to accepting cultures or food. However, a new land presents us with new challenges. People have got a rigid idea about Indian cuisine, so explaining to them that our food is beyond dal makhni or butter chicken becomes difficult at times. The food that we are present- ing is progressive Indian cuisine, and the concept is a big challenge. Nevertheless, despite all the problems, our vision remains strong. We are passion-driven, and that shows in our food as well. What is the latest trend in Indian cuisine? Saini: The latest trend is to bring back the lost recipes from India. And to popularise those dishes which are not popular outside our country. Geetha: South Indian and North East cuisines are on trend as per my observa- tions. This will change as people love to follow something unique and in- teresting. In Asha’s we don’t follow trends as we stick to our basics. We have a great culinary research and devel- opment heritage. The chefs and operation team travel to interior parts of India and bring back some amazing recipes for our guests. Alam: I believe in inventing trends. I’ve added a subtle modern twist to authentic recipes like hing mutter ki tiki, dahi kebab, mutton stew, mughlai biryani, and a few creative liberties are also evident in murgh dahi pyazi and lahori paneer. Sawant: Many trends are emerging now and then, such as food festivals, food trucks, tasting menus, fusion, and a lot more. Our young chefs are bringing out the best of Indian cuisine in the best possible ways. The locals are getting exposed to all these ideas and are welcoming it also. © Tresind's khichdi is based on fl avours from around India. 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Ingredient focus: seafood. 44 Dubai-based seafood e-com- merce start-up partners with Emirates SkyCargo Seafood Souq, the new online marketplace based in Dubai, has partnered with Emirates SkyCargo to ensure effi cient delivery of its products from around the world. The start-up plans to be a one-stop-shop for all sea- food needs in the region, and the partnership with Emirates SkyCargo aims to “transform the supply chain for the seafood industry”, according to Emirates VP cargo com- mercial development Dennis Lister. A consignment of Scot- tish salmon destined for the UAE from Glasgow on September 6 was the fi rst delivery carried out by Emirates SkyCargo for Seafood Souq, but the partnership will initially focus on delivery fresh seafood from abroad range of markets includ- ing Norway, Cyprus, Chile, and the USA into the Middle East. “The core aim of Sea- food Souq is to provide access to fresh products in the quickest possible time by connecting customers to suppliers and allowing produce to be dispatched on the day that the order is received. Working with Emirates SkyCargo was the naturally obvious choice for us because of the network and frequen- cy of fl ights off ered by them,” said Sean Dennis, CEO and co-founder of Seafood Souq. “Not only does Emirates SkyCargo have a good frequency of fl ights into all the key global origin and destina- tion markets for seafood but they also have the cool chain infrastructure and capabilities that allows seafood to retain its fresh- ness during the journey,” he added. Seafood Souq aims to improve transparency, traceability, and choice in the marketplace, and remove the large amounts of product waste, false produce, and high mark- ups which currently mar the industry. Emirates SkyCargo transported over 400,000 tonnes of perishables across the world in 2018 out of which more than 70,000 tonnes was sea- food. Some of the major origin markets for seafood on Emirates SkyCargo in 2018 included Norway, India, Sri Lanka, Uganda and the UK. Seafood Souq’s shipments will be transported by Emirates fl ights 42 34 www.caterermiddleeast.com /35 Products & Updates Supplier News October 2019 | Caterer Middle East Are you ready for the cu- linary appointment of the year? Taste of Autumn event by Chef Middle East returns with four regional dates in October 2019, gath- ering regionally-based food- service industry profession- als to explore the latest food trends and bring together a passionate community of food lovers. Chef Middle East and some of their fl agship brands have put together an exciting line- up of celebrity chefs and culi- nary experts who will be con- ducting live demonstrations with big names including Chef Martin Lippo, the Nitro- gen king well-known for his experimental cuisine head- ing the famous NitroSchool in Barcelona and Les Vergers Boiron Brand Ambassador; Chef Guillermo Corral, ex- pert in modern cuisine and Technical Advisor at Sosa Ingredients; Chef Cyril Brun- ner, Master Baker at Moulins Viron; Chef Philippe Garret, Michelin-star restaurant chef and owner, ambassador au- thentic French gastronomy and Culinary Development Head at Sarrade. The distributor will also present a full cast of highly praised local bar profession- als and consultants who will be leading insightful talks and demonstrations on the latest and emerging beverage trends on the market. Make sure to register on- line and join us for a daring culinary journey with indus- try players in your market. Chef Middle East, Inspiring culinary craftsmanship. Save the date! Taste of Autumn Dubai, on Monday 14th October 2019 at JW Marriott Marquis Dubai. Taste of Autumn Abu Dhabi, on Wednesday 16th October 2019 at Jumeirah at Etihad Towers. Taste of Autumn Muscat, on Monday 23rd October 2019 at Grand Millennium Muscat. Register for this event for free at www.tasteofautumn- me.com Chef Middle East returns with Taste of Autumn New general manager for Uber Eats Saudi Arabia Going to a number of locations around the region Assad Numan is taking up the role amid expansion plans Uber Eats has appointed Assad Numan as its general manager for operations in the King- dom of Saudi Arabia. It follows the launch of the brand in Riyadh, Jeddah, and Dammam, with Numan leading the next phase of expansion and develop- ments across the Kingdom. Damien Drap, general manager of Uber Eats in the GCC, said: “With his 15 years of experience in operational management, eCommerce and marketing in Saudi Arabia, we are thrilled that Assad is taking charge in one of Uber Eats fastest-growing markets within the Middle East and North Africa region. We are confi dent that he will help grow our footprint, bringing Uber Eats to all corners of the Kingdom.” Numan will be based in Riyadh and his role will focus on further diversifying Uber Eats’ selection of restaurants in Saudi while en- INGREDIENTS TECHNOLOGY Emirates Flight Catering to invest in solar panels Emirates Flight Catering (EKFC) has successfully commissioned a state-of- the-art solar power system across its premises, which is expected to deliver an annual reduction of 3 million kg of greenhouse gas emissions. This is part of EKFC’s continued investment in infra- structure to improve resource effi ciency. The Entertainer app wins customer loyalty award The Entertainer has been recognised by Smart SMB Summit and Awards as the winner in the category ‘Best Customer Loyalty App of the Year’. “The experience our consumers enjoy goes far beyond the offers and rewards they fi nd in our app. The Entertainer is whatever our users want it to be — it’s about catering to their personal experience and preferences whilst still delivering a consistently impressive standard of benefi ts,” commented John Clayman, head of loyalty marketing, the Entertainer business. Uber Eats celebrates one billion orders globally Food delivery service Uber Eats has reached the billion order milestone glob- ally in less than four years of operation. Uber Eats currently operates in more than 250 cities around the world, including six across Saudi Arabia and the UAE. Agthia and Jenaan Invest- ments in partnership A new partnership between Agthia Group and Jenaan Investments aims to help local farmers in the UAE make their animal farming more sustainable and profi table. The two companies have signed a memorandum of understand- ing that will see Agthia’s animal feed products and nutrition expertise integrated into a Jenaan Investments initiative called Mawashi. ROUND UP: Assad Numan has taken up a role at Uber Eats. suring the company delivers on the brand promise and off ers app users one of the fast- est and most reliable delivery experiences. Commenting on his new appointment, Nu- man said: “Uber Eats is thriving in one of the most competitive markets in the region for food delivery and I’m honoured to be tasked with leading the team amid an ever increasing dynamic food scene in the Kingdom.” Supplier News Update Caterer Middle East | October 2019 36/ www.caterermiddleeast.comA new report says the Middle East is moving towards more health-related ingredients when it comes to confectionary. The UAE is among the region’s largest confectionery markets and the latest ‘Grow- ing Forward’ report from Canada’s Agriculture & Agri Food Department forecasts confectionery sales in the Emirates will surpass US$800 million by 2021 with the choco- late subsector leading the drive - recording value sales growth of 12.7 per cent over the next two years. Products that claim to have health benefi ts - and smaller fun size items - will become more popular as consumers worldwide look for healthy Healthy snacks driving UAE confectionary sales, say industry experts Health conscious customers are changing their buying habits New technologies to satisfy different types of baristas, a smart interface and an innovative design with a high functional vision: a new concept of reliability has born to give you the best quality in-cup. New features for the best quality-in-cup. Come to visit us at Host 2019! PAD 24 | STAND L52 N51 L60 N61 adaptations of traditional con- fectionaries. The report though, warns producers that the going won’t be easy, stating: “Intense com- petition exists in this subsec- tor; leading companies are developing more innovative packaging formats and a vari- ety of chocolate confectionery products to appeal to the local consumers.” The UAE’s sugar confection- ery sector is also forecast for growth until 2021, according to the report, with pastilles, gums, jellies and chews taking the lion’s share of business, reach- ing USD43.9 million in value over the next two years. Change will be largely led by experiential consumer demand, according to Innova Market Insights. In a recent report, the intelligence provider asserts “consumer curiosity to discover something new and different is leading to more unusual and often bolder flavours and blends, sur- prise textures and a greater focus on visual appeal in the sweets and snacks arena. The changing confectionery landscape is evident in the exhibitor line-up of yummex Middle East, the MENA region’s leading sweets and snacks event, which will run at the Dubai World Trade Centre (DWTC) from October 29-31. Supplier News /37 October 2019 | Caterer Middle East www.caterermiddleeast.com Update100% RECYCLABLE & MADE FROM 50% RECYCLED CONTENT ALWAYS SPARKLING* * F S Greg Hatton, global export and travel retail manager at Harrogate Spring Water, tells us how the number one premium British water is entering the Middle East market HARROGATE SPRING WATER Give us a brief about Harrogate Spring Water and its products? Harrogate Spring Water is the largest independently family owned producer of naturally sourced bottled water. Based in the original spa town of Harrogate our water dates back to 1571 with the fi rst recorded bottling being in 1740 and is the original British Bottled Water. We bottle both still and sparkling water in glass and rPET both with a minimum of 50% recycled content. What is your core business concept and product range? Within the GCC markets we supply our still and sparkling products in glass 750ml and 330ml. We also supply our rPET still product in 330ml, 500ml and 1.5L Have you introduced any new product ranges recently? Our rPET range is made from a greater than 50% recycled content and brings with it our award winning environmental message of “Twist It, Cap It, Recycle it”. Have you expanded the company in new regions or started distributing in new regions recently? Harrogate Water is a truly global brand reaching some 29 markets around the world. We have recently started working with new food service distributors SAFCO in the UAE and Saudi Specialized Food Services in KSA. Why should the hospitality industry work with you and your products? Within the UK market Harro- gate Water is the number one premium British water. We are the number one in food service and are actually the sixth big- gest soft drink brand in that arena in the UK. Our water has history and heritage in that it is from the “original” British spa town with the waters fi rst be- ing discovered by the queen’s physician in 1571 and recog- nised at that time for their health giving properties. We are the oldest British bottled water dating back to 1740, the fi rst recorded bottling of any water in the UK. Our packaging is extremely premium and has won numerous awards as has our water, including our spar- kling water which has won best sparkling water in the world. Our extremely well balanced water means that we pair with an extremely wide range of foods which is why some of the world’s largest airlines choose Harrogate. What is the company working on now for the next year? Our aim is to grow the brand within the GCC market work- ing with the right customers via our excellent distributors. We are looking to work with customers on recycling cam- paigns to ensure our bottles are recycled as all components of both our glass and rPET bottles are 100% recyclable so cap label and bottle. How can fi rms contact you? Please contact SAFCO in the UAE and Saudi Specialized Food services in KSA. In the UK please contact info@harro- gatespring.com. T:+44 (0)1423 730000 E: info@harrogatespring.com W: www.harrogatespring.com Suppliers You Should Know Harrogate Spring Water Caterer Middle East | October 2019 38/ www.caterermiddleeast.comStéphan Béague, global brand & marketing content manager at Lesaff re International tells us what the Middle East and Gulf can expect from the brand LESAFFRE INTERNATIONAL What is your core business concept and product range? As a global key player in yeasts and fermentation, Lesaff re de- signs, manufactures and mar- kets innovative solutions for baking, food taste & pleasure, health care and biotechnology. For more than 165 years and throughout the world, Lesaff re provides innovative and functional bread making solu- tions. The baking activity is organized into four businesses: yeasts, sourdoughs, bread improvers, and premixes. Its businesses carry global brand names (Livendo, Magimix, Saf-Instant, and l’Hirondelle). Have you introduced any new product ranges recently? Yes, Lesaff re is globally launch- ing the new face and com- munication of its iconic brand, Saf-instant, with a new goal: “Let’s make it happen! The fi rst Saf-instant instant yeast was launched on the mar- ket more than 40 years ago. It has reached a major turning point in its history this year, driven by a new goal: ‘Let’s customers in the baking in- dustry with its six production facilities, three baking centres and one sensory analysis laboratory. Lesaffre is now commercially present in UAE with a team of 11 employees that has been based in Dubai since July 2017 and composes Lesaffre Gulf. In order to meet our custom- ers’ specific expectations in this area, the third Baking Center in the region with the bakers working in close connection with Lesaffre international network of Baking Center has recently become operational in Dubai; with an advantageous prox- imity to assist and guide our customers from Middle East and Gulf. Why should the hospitality industry work with you and your products? Lesaffre is the global key player in the industry and offers the region a complete range of baking solutions responding to the needs and expectations of craft and industrial bakers. We have always been intent on serving the well-being of people, animals and nature and helping to better feed and care for the global population, while protecting the environment. What sets us apart is that we work hand-in-hand with baking professionals to cater to new market needs with the aid of our R&D policy and technical support of our worldwide Baking Center network. What is the company working on for the next 12-18 months? We have our plans chartered for the next five years for the region. To begin with, this year, Lesaffre (Yeast and Baking Solutions) will be participating the Gulfood Manufacturing 2019 with its sister company, Biospringer by Lesaffre specialized in Culinary Solutions based on yeast extract and derived ingredients from yeast, at stand no. S2-C32 in Sheikh Saeed Hall 2, between 29 -31 October, 2019. Lesaffre will be presenting the new image of its well- known brand Saf-instant, which is the favorite yeast of professional bakers. The giant 3D mock-up of the Saf- instant pack will illustrate the new look of the brand and the giant smartphone will demonstrate the new ap- plication developed specially to respond to the bakers needs and provide them inspiring recipes and update them with the latest trends in baking business. Lesaffre will also be pre- senting its latest sourdough solution launched in the UAE market: Livendo 2in1 Rustic Sourdough as well as the Inventis Sensation. make it happen!’ Why the change? To reassert, even more vigorously than before, our determination to make the baker’s life easier, wherever they are, whoever they are, by offering them the finest yeasts and the best adapted services to help them rise to the daily challenges in the industry. What was our approach? To stay closely tuned to bak- ers’ needs, Lesaffre mobilised all of its teams: R&D, quality, production, logistics, market- ing and digital. The result? A new, even more efficient yeast, new connected packag- ing, and a mobile app offering numerous services. A 360° advertising campaign To make sure we’re always by your side, reinforcing the brand’s reputation, we have developed a large-scale advertising campaign: launch kit, advertising tools, digital resources, unique events, etc… Saf-instant therefore reasserts its desire to make bakers’ lives easier by committing to three aims: to help, inspire and make them proud. Have you expanded the company in new regions or started distributing in new regions recently? Recently, Lesaffre expanded its business in Middle East and Gulf region, with a new sales office based in Dubai, UAE and a Baking Center. Lesaffre’s Middle East and Central Asia Baking Region based in Istanbul, Turkey cov- ers 23 countries in the Middle East, Gulf and Central Asia region is at the service of our Contact details: E: s.beague@lesaff re.com T: +33 (0)32014 – 8018 M: +33 (0)620551825 W: www.lesaff re.com Lesaff re International /39 October 2019 | Caterer Middle East www.caterermiddleeast.com BrandviewNext >