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Time of India
06-07-2025
- Business
- Time of India
Biryani Day: Dish now most-ordered, replaces Chinese as Kolkata's fave
Kolkata: While the city experienced its first tryst with it 170 years ago, Kolkata's love affair with biryani has taken off and blossomed post-pandemic, with the volume of orders across restaurants and online trebling since 2022. Tired of too many ads? go ad free now Even as the city celebrated World Biryani Day on Sunday, biryani sales soared past its Continental and Chinese competition by a fair margin at several restaurants. The aromatic rice and meat blend has now overtaken Chinese food as the most preferred dish if online orders are included, according to restaurant owners in Kolkata. Multiple restaurants marked the day with special offers on biryani. Flame & Grill, for instance, is offering a free biryani with every chicken and egg biryani ordered till July 8. "We have seen a significant rise in biryani sales over the last three years that reflects a change in taste," said Anjan Chatterjee, founder and MD of Specialty Restaurants that owns several outlets selling biryani, including Flame & Grill and Riyasat. It is the introduction of various kinds of biryani that catapulted the dish to the top of popularity charts and challenged chilli chicken and chowmein, said Shiladitya Choudhury, co-founder and owner of Oudh 1590. The restaurant saw sales soar by a whopping 25% in May when it held a month-long biryani festival. "Chinese has traditionally been the most ordered across restaurants, but it has been replaced by biryani in the last five years. We have played a part by introducing Awadhi handi, raan, mahi, moti, and palak biryanis after research in Lucknow. Till a decade ago, only the traditional Kolkata biryani was available here, and it had a limited appeal. Tired of too many ads? go ad free now We introduced galauti kebab, jhinga (prawn) kebab, kakori kebab, and murgh Irani that have enhanced the appeal of biryani. Previously, you had only boti kebabs, chaanp, and tandoori to go with biryani, which failed to tickle taste buds," said Chaudhury. Oudh sold 1 million biryanis in Kolkata in the last year. According to an online food delivery service, 83 million biryanis were ordered in 2024 across India, which translates to 158 orders per minute. It has been the most ordered dish on the app for the last nine years. Other than being a meal in itself, biryani doesn't vary in taste from one joint to another as much as Chinese, according to Sudesh Poddar, president of the Hotel and Restaurants' Association of Eastern India. "Easy availability and the fact that it is a rice-based dish has led Kolkatans to fall for it in a big way. At my restaurant, sales have trebled in the last five years," said Poddar, also the owner of Songhai and Manthan. Aminia, one of the oldest Mughlai chains in the city, now sells 3,500 plates of biryani a day across its 14 Kolkata outlets. "Biryani has gained popularity in a big way, thanks to a couple of shops in the outskirts that took to the suburbs. In the city, you have street-corner shops that have turned biryani into street food. Our sales have doubled in the last five years," said Kabir Azhar of Aminia. He felt more outlets and the special taste of Kolkata biryani have led to this spurt in popularity. It's a mix of carb and meat that makes biryani a complete food, said Chaudhury. "Also, it has a pan-India presence with each region having its own biryani genre. From Nizami, Awadhi, and Kolkata to Malabari and Thalakapatty, biryani has a wide variety," he added.
Business Standard
28-04-2025
- Business
- Business Standard
Kikkoman India Hosts 3rd Annual Culinary Experts Meetup at IHM Kolkata
PRNewswire Mumbai (Maharashtra) [India], April 28: Kikkoman India hosted its 3rd Annual Culinary Experts Meetup on 12th March 2025 at the Institute of Hotel Management (IHM) Taratala, Kolkata, bringing together more than 100 professional chefs, restaurateurs, and culinary thought leaders and culinary students from across the country. More than 100 professional chefs, restaurateurs gathered and discussed about the future of Chinese cuisine in India. Leading authorities of Chinese cuisine industry in India, to name a few - Kabir Advani (CEO of Berco's), and Anjan Chatterjee (Founder of Mainland China) - gathered in Kolkata, the home of the origin of Chinese food in India, to discuss the future of Chinese cuisine in India. Michelin-starred Chinese Chef Ryosuke Tamura from Japan- (CEO/Executive Chef of Itsuka) also participated, and presented 'Ran Mian Burning Noodles', his authentic Chinese dish created using Indian ingredients and Kikkoman. The event focused on the theme 'Evolution of Chinese Cuisine in India - Best ingredients, Best skills, Best Know-how,' exploring its rich history, current trends, and future possibilities. The discussions delved into how Indian-Chinese cuisine has evolved over the years, influenced by local ingredients, consumer preferences, and globalization, while highlighting the significance of using authentic ingredients such as Kikkoman Soy Sauce to refine and elevate flavours. The event featured an engaging lineup of Keynote Conversations and Panel discussions, each offering deep insights into various aspects of Chinese cuisine in India, inspiring both top chefs and restauranteurs about the future development of Indian Chinese by drawing on global insights. Keynote Conversation 1: The past, The present and Future of Chinese Cuisine in India Speakers: Anjan Chatterjee- Mainland China Bikramjit Ray- ET Hospitality The evolution of Chinese cuisine in India, particularly in Kolkata, reflects a fusion of Chinese cooking techniques with Indian ingredients and tastes. Indian Chinese cuisine has grown into a distinct culinary identity, shaped by regional preferences, economic factors, and changing consumer expectations. While authenticity is valued, the cuisine thrives on adaptability, balancing bold, spicy, and tangy flavours that resonate with Indian palates. Globalization continues to influence its trajectory, blending tradition with innovation while maintaining its unique character. Keynote Conversation 2: The legacy of Kolkata's Chinese community and its role in shaping the unique Indian-Chinese culinary style Speakers: Chef Joel Huang- Eau Chew Harry Hakuei Kosato- Kikkoman India The legacy of Chinese cuisine in Kolkata is deeply rooted in family-run establishments like Eau Chew, one of the city's oldest Chinese restaurants. Generations of the Tangra community have played a vital role in shaping Indian Chinese cuisine, preserving traditional flavours and cooking methods. While evolving customer preferences and new restaurant brands have influenced the culinary landscape, the essence of Indian Chinese food remains in its home-cooked authenticity. A growing appreciation for traditional flavours is drawing people back to heritage eateries, even as they adapt by incorporating modern ingredients like Kikkoman soy sauce, blending tradition with contemporary tastes. Panel Discussion 1: What exactly is 'Indian-Chinese'? Moderated by: Bikramjit Ray- ET Hospitality Panelists: Anjan Chatterjee- Mainland China Chef Jerry Thomas- PF Chang's Rukshana A Kapadia- Ammolite Ideators Chef Vaibhav Bhargava- Abv Hospitality Chef Jiten Acharya- Haldiram Skill Academy Indian Chinese cuisine is a distinct fusion of Chinese cooking techniques and local Indian ingredients, evolving regionally across the country. Key ingredients like green chilies, coriander, potatoes, and capsicum, which are not traditionally used in Chinese cooking, have become defining elements of the cuisine. Its development has been shaped by ingredient availability and the Indian preference for bold, spicy, and tangy flavours. While globalization and changing consumer preferences may drive a shift towards more authentic Chinese flavours, the enduring popularity of classic Indian Chinese dishes ensures that this unique culinary style will continue to thrive. Keynote Conversation 3: Explain how Japanese Chinese cuisine has evolved Speakers: Chef Ryosuke Tamura- Itsuka Harry Hakuei Kosato- Kikkoman India Chef Ryosuke Tamura, a Michelin-starred chef from Tokyo, shared his approach to Chinese cuisine as a Japanese chef, emphasizing the importance of respecting and enhancing ingredients rather than overpowering them. He highlighted the skill required to use Kikkoman soy sauce effectively, ensuring harmony in flavours. Drawing from his experiences across different regions, he reflected on the variations in Chinese cuisine in Japan, China, and India, and how Indian Chinese cuisine could evolve by learning from these diverse perspectives. The discussion also underscored the need for education and training to help chefs better understand and utilize high-quality ingredients like Kikkoman soy sauce. Panel Discussion 2: How 'Indian-Chinese' should be refined in the future - Sophistication and diversity Moderated by: Harry Hakuei Kosato- Kikkoman India Panelists: Kabir Advani- Berco's, Chef Khaja Zafarulla- Kikkoman Expert Chef, Chef Ryosuke Tamura- Itsuka, Josephine Huang- Eau Chew, Chef Anthony Huang- Kalyani Techpark, Mohammed Ibrahim Akram- Beijing Bites Some panellists felt the classic Indian Chinese dishes are still incredibly popular and successful, while others argued for moving towards more authentic flavours and higher-quality ingredients. There's a growing interest in using authentic ingredients and techniques, shifting away from overly heavy sauces. Kikkoman soy sauce was highlighted as a key ingredient for enhancing flavours naturally and achieving more authentic tastes, with its naturally fermented umami being preferred over artificial enhancers. The Indian Chinese could learn from Japanese Chinese cuisine, which often has a deeper understanding of Chinese cooking techniques and ingredients. Customers are increasingly aware of ingredient quality and health concerns, driving demand for better ingredients and lighter, healthier dishes. The future of Indian Chinese likely involves a balance. Popular traditional dishes will remain, but there's also a strong push towards exploring more authentic flavours and using higher-quality ingredients, with products like Kikkoman playing a significant role in this shift. Panel Discussion 3: Educating the next generation Chef about Chinese and Asian Cuisine using authentic ingredients Moderated by: Chef Sushil Multani- Saulo Foods Panelists: Chef Jiten Acharya- Haldiram Skill Academy, Chef Saby Gorai- Celebrity Chef, Chef Altamsh Patel- Hilton Hotel, Chef Abhiru Biswas- Eastern India Culinary Association, Chef Samuel Labher- IHM, Kolkata, Prashant Issar- Bellona Hospitality The discussion explored the scientific foundations of cooking methods, emphasizing how chefs are increasingly studying the science behind traditional techniques. Professionals from diverse culinary backgrounds shared insights on how different cuisines influence cooking methods and ingredient perceptions. For instance, the same fish dish is prepared differently in Japanese, Indian, and French cuisines, showcasing varied approaches to technique and flavour. By integrating scientific understanding with traditional knowledge, chefs can discover new culinary possibilities, unlocking innovative flavours and refining their craft. Kikkoman India started operations in February 2021 and launched the Kikkoman Honjozo Authentic Soy Sauce Experience programme in October of the same year. The Culinary Experts Meeting is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. The goal of the event is to generate new ideas and interaction among culinary professionals through interesting discussions on food-related topics. With over 350 years of history and an unwavering commitment to India, Kikkoman aims to contribute to the creation of delicious new experiences in India for the next 100 years and beyond. About the Kikkoman Honjozo Authentic Soy Sauce Experience in India Kikkoman is on a mission to put a bottle of Kikkoman Soy Sauce on the shelf of every Indian kitchen. Having started to expand its operations in India, Kikkoman India is pleased to announce the Honjozo Authentic Soy Sauce Experience. The goal is to make its popular, naturally brewed Kikkoman Soy Sauce an everyday ingredient for all restaurants and households. Launching this movement across India is the first of many activities to introduce Japan's No. 1 soy sauce brand to India. The Honjozo Experience movement comprises three elements: Developing talent and fostering exchanges among chefs; educating everyone on the use of soy sauce through cooking sessions and contests; and learning the contribution Kikkoman Soy Sauce can make by experimenting through R & D in food culture. Chefs are going to cook up a storm using Kikkoman Soy Sauce. From professional chefs to student chefs, all are going to experiment and learn what can be done with it. Through cooking contests, videos, talks, and workshops, the Honjozo Experience movement will bring together chefs, students, restaurants, hoteliers, the media, and industry leaders as well as government representatives to explore how Kikkoman Soy Sauce can enrich any and all dishes served in India. About Kikkoman and Kikkoman India With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917. The company's internationalization strategy began some 60 years ago, with its entry into the United States market. Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers. Kikkoman India is solely responsible for importing all Kikkoman products, and is responsible for managing all production, marketing, sales, and distribution in India. Link to Media kit -
Yahoo
28-04-2025
- Business
- Yahoo
Kikkoman India Hosts 3rd Annual Culinary Experts Meetup at IHM Kolkata
More than 100 professional chefs, restaurateurs gathered and discussed about the future of Chinese cuisine in India MUMBAI, India, April 27, 2025 /PRNewswire/ -- Kikkoman India hosted its 3rd Annual Culinary Experts Meetup on 12th March 2025 at the Institute of Hotel Management (IHM) Taratala, Kolkata, bringing together more than 100 professional chefs, restaurateurs, and culinary thought leaders and culinary students from across the country. Leading authorities of Chinese cuisine industry in India, to name a few - Mr. Kabir Advani (CEO of Berco's), and Mr. Anjan Chatterjee (Founder of Mainland China) - gathered in Kolkata, the home of the origin of Chinese food in India, to discuss the future of Chinese cuisine in India. Michelin-starred Chinese Chef Ryosuke Tamura from Japan- (CEO/Executive Chef of Itsuka) also participated, and presented 'Ran Mian Burning Noodles', his authentic Chinese dish created using Indian ingredients and Kikkoman. The event focused on the theme 'Evolution of Chinese Cuisine in India - Best ingredients, Best skills, Best Know-how,' exploring its rich history, current trends, and future possibilities. The discussions delved into how Indian-Chinese cuisine has evolved over the years, influenced by local ingredients, consumer preferences, and globalization, while highlighting the significance of using authentic ingredients such as Kikkoman Soy Sauce to refine and elevate flavours. The event featured an engaging lineup of Keynote Conversations and Panel discussions, each offering deep insights into various aspects of Chinese cuisine in India, inspiring both top chefs and restauranteurs about the future development of Indian Chinese by drawing on global insights. Keynote Conversation 1: The past, The present and Future of Chinese Cuisine in India Speakers: Mr. Anjan Chatterjee- Mainland China Mr. Bikramjit Ray- ET Hospitality The evolution of Chinese cuisine in India, particularly in Kolkata, reflects a fusion of Chinese cooking techniques with Indian ingredients and tastes. Indian Chinese cuisine has grown into a distinct culinary identity, shaped by regional preferences, economic factors, and changing consumer expectations. While authenticity is valued, the cuisine thrives on adaptability, balancing bold, spicy, and tangy flavours that resonate with Indian palates. Globalization continues to influence its trajectory, blending tradition with innovation while maintaining its unique character. Keynote Conversation 2: The legacy of Kolkata's Chinese community and its role in shaping the unique Indian-Chinese culinary style Speakers: Chef Joel Huang- Eau Chew Mr. Harry Hakuei Kosato- Kikkoman India The legacy of Chinese cuisine in Kolkata is deeply rooted in family-run establishments like Eau Chew, one of the city's oldest Chinese restaurants. Generations of the Tangra community have played a vital role in shaping Indian Chinese cuisine, preserving traditional flavours and cooking methods. While evolving customer preferences and new restaurant brands have influenced the culinary landscape, the essence of Indian Chinese food remains in its home-cooked authenticity. A growing appreciation for traditional flavours is drawing people back to heritage eateries, even as they adapt by incorporating modern ingredients like Kikkoman soy sauce, blending tradition with contemporary tastes. Panel Discussion 1: What exactly is 'Indian-Chinese'? Moderated by: Mr. Bikramjit Ray- ET Hospitality Panelists: Mr. Anjan Chatterjee- Mainland China Chef Jerry Thomas- PF Chang's Ms. Rukshana A Kapadia- Ammolite Ideators Chef Vaibhav Bhargava- Abv Hospitality Chef Jiten Acharya- Haldiram Skill Academy Indian Chinese cuisine is a distinct fusion of Chinese cooking techniques and local Indian ingredients, evolving regionally across the country. Key ingredients like green chilies, coriander, potatoes, and capsicum, which are not traditionally used in Chinese cooking, have become defining elements of the cuisine. Its development has been shaped by ingredient availability and the Indian preference for bold, spicy, and tangy flavours. While globalization and changing consumer preferences may drive a shift towards more authentic Chinese flavours, the enduring popularity of classic Indian Chinese dishes ensures that this unique culinary style will continue to thrive. Keynote Conversation 3: Explain how Japanese Chinese cuisine has evolved Speakers: Chef Ryosuke Tamura- Itsuka Harry Hakuei Kosato- Kikkoman India Chef Ryosuke Tamura, a Michelin-starred chef from Tokyo, shared his approach to Chinese cuisine as a Japanese chef, emphasizing the importance of respecting and enhancing ingredients rather than overpowering them. He highlighted the skill required to use Kikkoman soy sauce effectively, ensuring harmony in flavours. Drawing from his experiences across different regions, he reflected on the variations in Chinese cuisine in Japan, China, and India, and how Indian Chinese cuisine could evolve by learning from these diverse perspectives. The discussion also underscored the need for education and training to help chefs better understand and utilize high-quality ingredients like Kikkoman soy sauce. Panel Discussion 2: How 'Indian-Chinese' should be refined in the future - Sophistication and diversity Moderated by: Mr. Harry Hakuei Kosato- Kikkoman India Panelists: Mr. Kabir Advani- Berco's, Chef Khaja Zafarulla- Kikkoman Expert Chef, Chef Ryosuke Tamura- Itsuka, Ms. Josephine Huang- Eau Chew, Chef Anthony Huang- Kalyani Techpark, Mohammed Ibrahim Akram- Beijing Bites Some panellists felt the classic Indian Chinese dishes are still incredibly popular and successful, while others argued for moving towards more authentic flavours and higher-quality ingredients. There's a growing interest in using authentic ingredients and techniques, shifting away from overly heavy sauces. Kikkoman soy sauce was highlighted as a key ingredient for enhancing flavours naturally and achieving more authentic tastes, with its naturally fermented umami being preferred over artificial enhancers. The Indian Chinese could learn from Japanese Chinese cuisine, which often has a deeper understanding of Chinese cooking techniques and ingredients. Customers are increasingly aware of ingredient quality and health concerns, driving demand for better ingredients and lighter, healthier dishes. The future of Indian Chinese likely involves a balance. Popular traditional dishes will remain, but there's also a strong push towards exploring more authentic flavours and using higher-quality ingredients, with products like Kikkoman playing a significant role in this shift. Panel Discussion 3: Educating the next generation Chef about Chinese and Asian Cuisine using authentic ingredients Moderated by: Chef Sushil Multani- Saulo Foods Panelists: Chef Jiten Acharya- Haldiram Skill Academy, Chef Saby Gorai- Celebrity Chef, Chef Altamsh Patel- Hilton Hotel, Chef Abhiru Biswas- Eastern India Culinary Association, Chef Samuel Labher- IHM, Kolkata, Mr. Prashant Issar- Bellona Hospitality The discussion explored the scientific foundations of cooking methods, emphasizing how chefs are increasingly studying the science behind traditional techniques. Professionals from diverse culinary backgrounds shared insights on how different cuisines influence cooking methods and ingredient perceptions. For instance, the same fish dish is prepared differently in Japanese, Indian, and French cuisines, showcasing varied approaches to technique and flavour. By integrating scientific understanding with traditional knowledge, chefs can discover new culinary possibilities, unlocking innovative flavours and refining their craft. Kikkoman India started operations in February 2021 and launched the Kikkoman Honjozo Authentic Soy Sauce Experience programme in October of the same year. The Culinary Experts Meeting is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. The goal of the event is to generate new ideas and interaction among culinary professionals through interesting discussions on food-related topics. With over 350 years of history and an unwavering commitment to India, Kikkoman aims to contribute to the creation of delicious new experiences in India for the next 100 years and beyond. About the Kikkoman Honjozo Authentic Soy Sauce Experience in India Kikkoman is on a mission to put a bottle of Kikkoman Soy Sauce on the shelf of every Indian kitchen. Having started to expand its operations in India, Kikkoman India is pleased to announce the Honjozo Authentic Soy Sauce Experience. The goal is to make its popular, naturally brewed Kikkoman Soy Sauce an everyday ingredient for all restaurants and households. Launching this movement across India is the first of many activities to introduce Japan's No. 1 soy sauce brand to India. The Honjozo Experience movement comprises three elements: Developing talent and fostering exchanges among chefs; educating everyone on the use of soy sauce through cooking sessions and contests; and learning the contribution Kikkoman Soy Sauce can make by experimenting through R & D in food culture. Chefs are going to cook up a storm using Kikkoman Soy Sauce. From professional chefs to student chefs, all are going to experiment and learn what can be done with it. Through cooking contests, videos, talks, and workshops, the Honjozo Experience movement will bring together chefs, students, restaurants, hoteliers, the media, and industry leaders as well as government representatives to explore how Kikkoman Soy Sauce can enrich any and all dishes served in India. About Kikkoman and Kikkoman India With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917. The company's internationalization strategy began some 60 years ago, with its entry into the United States market. Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers. Kikkoman India is solely responsible for importing all Kikkoman products, and is responsible for managing all production, marketing, sales, and distribution in India. Link to Media kit - Press ContactChavi Singh, chavi@ 86554 21677 Photo - View original content to download multimedia:
