Case study Del Montes vision

Case study Del Montes vision

Saturday, March 30, 2019 Case study Del Montes vision Case study Del three-card montes visionBrand Del monte is a 118 year old brand which is synonymous with quality and taste. The brandoriginated in the US and is now procurable all across the globe. Del Monte has brand processed food and beverage harvest-homes. The Del Monte target include proceeds drinks, Ketchup Sauces, Packaged yields and the Italian Range consisting of Pasta, Olive Oil and Olives/Jalapenos and a Culinary range which is aimed at HORECA, Foodservices and QSR industries.Bharti Del Monte Joint VentureDel Monte came to India in 2007 courtesy a joint venture comp any know a FieldFresh Foods Pvt between Bharti Enterprises and Del Monte Pacific. It sells fresh and processed reapings and ve depressables in the national as well as international commercializes, including Europe and the Middle East.Bharti enterprisingness has interests in telecom, agri business, financial services, retail and manufacturing businesses in India. Del Monte Pacific Ltd, headquartered i n Manila, Philippines, is a go with engaged in the production, marketing, and distribution of Del Monte products in the select Asian markets.Del Monte has fol broken ining product lines in India Sauces, Juices, Italian cuisine and Packaged fruit. The market size of these products approximately Rs 4000 crore and it will find at 20% per annum and faces competition from players like Nestle, Hindustan Unilever, Dabur, Parle Agro, Pepsi, ITC, Heinz in India. The company has invested Rs three hundred crore in a food processing plant at Hosur in Tamil Nadu and in research on fruit and vegetables which will be operational by 2011. It is now selling products in 25 cities in India.Product Lines in IndiaKetchups and SaucesDel Monte has launched following four variants in this product line in India and they are Del Monte love apple Ketchup Is do from quality tomato paste and secret blend of spices natural refreshed oils.Del Monte Zingo Is make from of Red chillies, Red Bell Pepper, Garli c and Ginger. It offers sweet and spicy eastern taste to the consumers.Del Monte Twango Del Monte TWANGO is a lemony and fruity sauce specially aimed at the younger audiences, and brings a wrick to the tomato taste with a splash of the goodnessDel Monte Tomato Chilli Sauce Del Monte Tomato Chilli Sauce is made from tomato paste and hint of red chillies it has a pungent and sour taste.Packaged harvest-festival CornDel Monte has launched Pineapple Tidbits, Pineapple slices, dish halves, Prunes and Fruit Cocktails in India.Italian RangeDel Monte has launched Olives, Pasta and additional Virgin Oil in India. These product lines popularly use by Restaurants, Caterers and consumers are also using these products at home.Fruit DrinksDel Monte has launched 5 variants under the Fruit drinks in 240 ml go offs and dispensers.Percentage Share of varied Product LinesThe graph given below gives the veritable percentage mete out of different product lines in IndiaChapter 5 Current Market ing outlineChapter HighlightsTarget MarketPositioningProduct scheme distribution StrategyPricing StrategyPromotional StrategyCURRENT MARKETING schemaTarget MarketThe Indian youth segment residing in Indian cities age 16-25 is Del Montes primary target market.PositioningDel Monte Fruit Drinks current positioning is delivering Refreshment, convenience and nutritional value to the youth.Product StrategyDel Monte Fruit Drinks have 5 flavoursPineapple Fruit Drink (with genuine fruit pulp)Four Seasons Fruit Drink (a delightful mix of guava, ananas and mango)Pineapple- chromaticness Fruit DrinkGreen Apple Fruit DrinkOrange Fruit DrinkProduct BenefitsDel Monte fruit drinks are naturally fat and cholesterol free, they are rich in antioxidants, they are a good source of Vitamin C and Vitamin B1 and do not have any artificial preservatives.PackagingDel Monte Fruit Drink is selling its juices in aluminium cans of 240 ml and so it possible to have a shelf life of 24 months. Del Monte Fru it Drink has apparatus dispensers which can dispense 20 cups a minute.Distribution StrategyCOMPANY warehouseDISTRIBUTORGENERAL TRADE RETAILERS/ WHOLESALERSMODERN TRADE RETAILERSEND substance abuserHOTELSRESTAURANTSCATERINGB2B MARKETB2C MARKETDel Monte products are sold in B2C and B2B marketsB2B marketIn the Business to Business Market Del Monte fruit drink cans along with other Del Monte products are sold to and used all over 2200 institutions in the HORECA Hotels/Restaurants/ Catering(Airlines) segments. Restaurants like Coffee Day Xpress, Dominos, Subway and Barista, and low cost airlines like Jet Lite, Jet Connect and Indigo. Del Monte has over 70 persons they help the distributors to sell to institutions.B2C MarketDel Monte operates in B2C market and these products are purchasable in 25 cities including major(ip)(ip) cities like Delhi/NCR, Mumbai, Bangalore, Chennai, Hyderabad, Pune and Kolkata. The company has Distributors and Retailers (Modern Trade and General Trade) as it s Channel partners. Del Monte has also setup vending machines and dispensers in institutions and tourist spots to reach the end users more effectively.DistributorsThe company appoints distributors who provide Del Montes product lines (Ketchups Sauces, Italian Range, Fruit Drinks Packaged Fruit Corn) to general trade outlets and to or so modern trade outlets in the major cities. Each distributor has approximately 200 -600 retailers under him and the ordinary monthly sales for each distributor is between Rs 250000- Rs 15 . Del Monte offers a mete of 7% to its distributors.General Trade Retailers/WholesalersDel Monte supplies products to 30,000 retailers in 25 cities. It supplies to major General Trade Retailers or the Kirana Shops (neighbourhood grocery stores)/Wholesalers in these cities. These retailers/wholesalers get their supply from distributors who take orders on a fortnightly/weekly basis. These shops have an average leveraging ticket of Rs 30,000 per month.Modern Trade RetailersDel Monte is supplying its supermarkets, favourable stores (In and Out store at IOCL Petrol pumps) and speciality food stores (Eg Le Marche) and the company is selling to them directly through its sales force and some of the modern trade outlets are also supplied through distributors. These are organisations purchase their products weekly and their average purchase ticket vary between Rs 20,000 to Rs 2 .Distribution PenetrationPricing StrategyDel Monte Fruit Drinks are available in 240 ml cans for Rs. 25. The Del Monte fruit drink offered through dispensers is available in 200 ml cups for Rs 20.Promotion StrategyDel Monte has relied on in store promotions for its Fruit Drinks i.e. price discounts, buy one get one offers and promotional material such as posters displays to promote Fruit Drinks in retail outlets. Del Monte launched Legend Brigade to popularise the range of Del Monte fruit drinks in pineapple, four seasons, pineapple-orange and the newly-launched green apple and orange flavours. This activation will travel to metros and mini-metros where the winner will receive a custom-made bike worth Rs 200,000. Del Monte has also launched an online biker game is on at its micro site, www.worldfoody.com to promote thrill of biking. Posted by

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exceptional hospitality; fragrant-scented memories

We stayed 3 nights here as part of; a 12-day tour of the Golden Triangle which started in Delhi. Each hotel was 5 starred & excellent. The Oberoi Cecil, set in breathtaking Shimla, was reminiscent of the grandeur of the colonial era, with elegant interior architecture & wood floors; had all the makings of a heritage hotel. nI especially enjoyed my dining experience here, starting with the cozy ambience of the dining hall, its warm décor & lighting. Each morning & evening I enjoyed walking around the buffet stations checking out the assortment of surprised dishes prepared; they all seemed different, each holding its own distinctive spice. (Normally I ate Indian food once or 2x/mo back home. And I had already eaten my way through Delhi for 4 days before arriving, trying Mughal & Southern Indian cuisines, so I knew I could not overindulge any further.) Nevertheless I enjoyed lifting the lids, looking at each dish, whiffing the aroma of spices. How often does one have eggs poached in Indian spices? The decision was more difficult at dinnertime where a cornucopia of pleasures was on display each night. The staff was exceedingly patient, attentive & wonderful; indulged me & explained the key ingredients each evening. There were dishes of spices of black cardamom, coriander leaves, & seeds of fennel & pomegranate; side by side, with dishes of Thai chili. What took me by surprise was that Chef Rajkumar came out of the kitchen as he must’ve been got wind of my curiosity & enthusiasm for the various dishes. He surprised us at our table later with a dish of chicken made with “special sauce” which was not served at the buffet. Then invited us to a private cooking class! with like-minded “curious” guests the next day, where he demonstrated first hand his cooking techniques. That class was a highlight of our trip. We bring home fragrant-scented memories of our time at the Oberoi Cecil & look forward to future stays at other Oberoi hotels. nKudos, to your entire staff & Bravo! to Chef Rajkumar.

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ARN cooks up a storm for Oz Harvest – radioinfo

ARN cooks up a storm for Oz Harvest Friday 29 March, 2019 Yumi Stynes
ARN’s Executive Team turned sous chefs for the night as they joined more than 200 of Australia’s industry leaders and corporate teams who created and served a gourmet dinner made with love, hope and generosity as part of Oz Harvest’s annual CEO Cookoff Event .
HT&E CEO and Managing Director Ciaran Davis , ARN Chief Operating Officer and CFO Michael Harvey , National People and Culture Director Marissa Daras , Chief Operating Officer – iHeartRadio Australia & Asia Geraint Davies and Chief Marketing Officer Anthony Xydis joined forces for the annual event to assist the guru of Indian cuisine Kumar Mahadevan to make delicious meals that were served to more than 1,400 special guests from charity agencies. The event was hosted by Larry Emdur with support by The Edge 96.ONE’s Mike E & Emma and KIIS National Network 3PM Pick Up’s Yumi Stynes .
ARN raised over $21,500 and helped Oz Harvest to get closer to their target fundraising goal of $3 million. ARN’s involvement in Monday night’s event is part of an ongoing series of events organised by their Corporate Social Responsibility program, The Goodness Project, which sees employees from across the company team up to use their expertise and creativity to help charities make a difference in the community. The Exec team also fired up their cooking skills ahead of Monday’s event and got behind the grill to serve up ARN’s Sydney office with a barbecue breakfast as part of a fund raiser for Oz Harvest. Guest speakers from Oz Harvest were also hosted at each of the company’s offices in Sydney, Melbourne, Brisbane, Adelaide and Perth to share their message of sustainability and how to reduce food waste.
Back: L-R: Michael Harvey, Marissa Daras, Geraint Davies, Anthony Xydis, Kumar Mahadevan and Ciaran Davis. Front: Emma Chow and Mike E

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14 Exotic Fruit Packed With Nutrients

Friday, March 29, 2019 14 Exotic Fruit Packed With Nutrients I don’t know about you, but my fruit intake is often limited to the classics: apples and oranges, with the odd banana and strawberry flying into my shopping cart from time to time. Not only are these fruit a safe bet, but they also add a good amount of essential vitamins and fiber into my diet. However, many fruit can do so much more than that for your health and well-being, though, admittedly, they can be somewhat harder to get. Still, certain exotic fruit are so interesting both in terms of looks, taste and health claims, that everyone should know about them and at least try them once. Here is a list 15 extremely healthy and very intriguing exotic fruit that everyone should try. 1. Chinese Bayberry These delicious-looking fruit have been cultivated in China for over 2000 years, but it’s actually not a berry, but a cherry because it has a seed in the center. The color of the fruit varies from a saturated red, to white, to purple, and the flesh is sweet-sour. It is eaten fresh, used in juices, jams, yogurt, a variety of desserts and dishes. Various species of the Chinese bayberry have been studied for their immune boosting, anti-inflammatory and rejuvenating properties, as it is very rich in antioxidants. 2. Durian Durian isn’t dubbed “the world’s smelliest fruit” for no reason: it has a very strong, rank smell that only gets worse when you cut open its prickly shell to get to the pulp. This popular southeast Asian street food is so stinky that it was actually banned to eat on public transportation in many countries. Why is it so popular, you ask? Well, it is extremely healthy. This superfruit is known to increase muscle strength, promote skin health and even lower blood pressure. One fruit contains nearly all of your daily need of fiber, and it is very rich in iron, vitamin C, and potassium. 3. Salak This fruit is also called snake fruit because it has a “scaly” exterior. The fruit grows on a palm tree, and it is a popular snack throughout southeast Asia, but it is native to Indonesia. Salak fruit is juicy and slightly acidic. In terms of nutrition value, it’s quite high in potassium, calcium, and vitamin C. Locals use the fruit as an anti-diarrheal remedy, but don’t eat too much of it, as eating one too many fruit can cause constipation. 4. Sugar Apple No one really knows where this tropical fruit originated from, but it is likely that it was brought by Spanish colonizers from somewhere in the Americas and then spread throughout other colonies. Today it is a popular treat in India. Sugar apples are eaten fresh: the fruit consists of fleshy segments, which are separated by hand and eaten whole, spitting out the seeds. The fruit is juicy and very aromatic. The seeds and leaves of the plant are poisonous, and powdered leaves are often used to treat lice. 5. Jack fruit Jack fruit belong to the family of breadfruit, with the only difference being that it’s much, much larger. In fact, it is the largest fruit in the world that grows on trees, with the most impressive specimens reaching a whopping 55 kg (120 lb) in weight and 90 cm (35 in) in length. The fruit is a popular meat replacement in tropical countries, as its flesh is practically tasteless and has a stringy consistency resembling meat. Breadfruit in general are very popular, especially in southeast Asia, as they can be used in a variety of ways: mashed, sautéed, baked, candied or turned into fries. 6. Santol A native to the Philippines, santol fruit is a real multitasker. It is also referred to as cotton fruit because of its fluffy white interior. The fruit is eaten whole when fresh, but it is also often candied with the seeds removed, and even brewed into an alcoholic beverage. In terms of taste, santol is extremely sour and acidic, often compared to a sour apple. The plant’s bitter pulp is used to treat ringworm, and the roots of the plant are often used as a remedy for diarrhea. 7. Wax Apple If you’re looking for the next best thing to apples (I know I am), try this Asian beauty. Also known as the Java apple, this bell-shaped apple is extremely sweet and juicy, and it comes in a variety of colors. Generally speaking, the darker or lighter the color, the sweeter the fruit, which makes the so-called “black pearls” characterized by their deep reddish purple tone the most desirable kind. 8. Pulasan If this fruit looks similar to lychee or rambutan to you, you have a good eye for fruit, as all three are closely related. However, pulasan is a little different from the other two, as they’re much sweeter. Pulasan is also a bit less known worldwide, probably for the same reason, and it can be found in Southeast Asia, particularly Malaysia. This fruit is very high in vitamin C and antioxidants, and it is traditionally used to manage blood sugar levels in diabetics. 9. Mangosteen This is probably the most controversial fruit on our list. Yes, it turns out, a fruit can be controversial. Mangosteen have been the subject of many studies, and they were implicated in being able to help treat a variety of illnesses, such as UTIs, tuberculosis, eczema, and others. At the same time, fresh mangosteen have been banned from the U.S. since 2007 because they may harbor Asian fruit flies, a dangerous invasive species. 10. Langsat Native to Malaysia, langsat is becoming increasingly popular worldwide. The pulp of the fruit is consumed after peeling off the thick skin. Different parts of the plant are used in traditional medicine. The bitter seed, which you usually spit out, is powdered and mixed with water to prepare a de-worming and ulcer medication. The bark of the plant is traditionally used to treat dysentery and malaria. 11. Noni Related to coffee, this fruit is not usually eaten raw, but rather cooked or boiled in traditional Polynesian and Thai cuisine. Noni fruit is also used dried and powdered to prepare tonics, juices and syrups that were attributed medicinal properties as an anti-inflammatory and antibacterial agent. 11. Elephant Apple Similarly to durian, elephant apples are also known for their rather pungent aroma. But if you push past the smell, you will reveal and delicious and healthy treat. This Indian delicacy is seldom eaten raw, but its gelatinous core is widely-used to make jam and drinks. People consume it for its powerful health effects: it relieves indigestion, constipation, and treats ulcers. 13. Nipah Seeds This unusual-looking fruit comes from the mangroves of Singapore. It grows on nipah palms, and the fruit is quite special, as, when ripe, it floats on the water surface. The local population use up everything the palm tree has to offer: the leaves are used as roofing material, the fruit are turned into delicious jelly, and the palm sap is tapped and made into an alcoholic drink. The fruit were examined for their antioxidant capabilities and it was found that they are rich in flavonoids, one of the most powerful antioxidant groups. 14. Lotus Seeds Lotus fruit may look a bit too alien to be edible, but the seeds that pop out of these fruit are enjoyed as a healthy snack in many countries, particularly China and Japan. The seeds are very reminiscent of peanuts, and they can be enjoyed fresh, or mashed into lotus seed paste, a common ingredient in Chinese and Japanese desserts. The seeds are also sold dry, but to add them to soups and other dishes, people soak them, much like you would do with dried lentils or beans. Lotus seeds are rich in protein and contains a lot of B vitamins, as well as phosphorus and manganese, so it is an excellent replacement for peanuts, if you ask me.

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Odette in Singapore is No. 1 at Asia’s 50 Best Restaurants 2019 Awards

Posted by Irone Kim | Mar 29, 2019 | Featured , Food & Drinks , News | 0 |
The 2019 list of Asia’s 50 Best Restaurants were announced at an awards ceremony at Wynn Palace, Macao and Odette in Singapore took the No. 1 spot, claiming the coveted title of “The Best Restaurant in Asia”.
The 2019 list features 10 new restaurants, including a debut entry from Malaysia (Dewakan, No.46) and a new restaurant in the Philippines (Toyo Eatery, No.43). Host destination Macao counts Jade Dragon, rising eight places to No.27, and Wing Lei Palace debuting at No.36. Individual Country Awards
Japan leads the 2019 list with 12 entries while Den (No.3) earns the title of The Best Restaurant in Japan for a second consecutive year. Den’s chef, Zaiyu Hasegawa, was also named the 2019 recipient of the Chefs’ Choice Award, sponsored by Estrella Damm, the only award voted for by the chefs of Asia’s 50 Best Restaurants 2019 list recognises a peer making a positive impact on the restaurant scene.
Thailand . After holding the No.1 spot for four consecutive years, Gaggan in Bangkok moves to No.2 while retaining the title of The Best Restaurant in Thailand. Entering the list at No.16, Gaa in Bangkok claims the Highest New Entry Award while the restaurant’s executive chef, Garima Arora, is named elit™ Vodka Asia’s Best Female Chef 2019. Among the remaining six Thailand entries, Sorn, specialising in Southern Thai cuisine, is a new entry at No.48. Related Post: [Sponsored Video] NewsLoop Has Something For Everyone
Singapore claims seven entries on the list, including newcomer Nouri making a bow at No.39 and longtime favourites, Burnt Ends and Jaan rising to No.10 and No.32 respectively.
China . Ultraviolet by Paul Pairet (No.6) in Shanghai is named The Best Restaurant in China. Hong Kong counts nine restaurants, including first-time entries Vea (No.34) and Seventh Son (No.44). Soaring 25 places to No.15, modern French bistro Belon is crowned with this year’s Highest Climber Award.
Taiwan . Ascending 11 places to No.7, Mume in Taipei clinches the title of The Best Restaurant in Taiwan, besting two-time winner, Raw (No.30). Regional
Indonesia . Locavore (No.42) in Bali holds the title of The Best Restaurant in Indonesia and wins the Sustainable Restaurant Award in Asia, presented to the restaurant with the highest environmental and social responsibility rating, as determined by audit partner Food Made Good.
India . Indian Accent (No. 17) returns as The Best Restaurant in India for a fifth successive year. Related Post: Air pollution levels about 3.5 times higher at bus stops; may lead to health problems
Ministry of Crab in Colombo (No.35) is named The Best Restaurant in Sri Lanka for a fourth time.
Toyo Eatery, the 2018 recipient of the Miele One To Watch Award, enters the list at No.43, claiming the honour of The Best Restaurant in the Philippines .
Korea. Popular Seoul restaurant Mingles (No.13) retains the title of The Best Restaurant in Korea. Other award winners announced include
Asia’s Best Pastry Chef Award: Fabrizio Fiorani from Il Ristorante Luca Fantin, Tokyo
Italian chef Fabrizio Fiorani developed his pastry skills in the kitchens of such acclaimed restaurants as La Pergola in his native Rome. His desserts seamlessly complement chef Luca Fantin’s contemporary Italian tasting menu.
Art of Hospitality Award: 8½ Otto e Mezzo Bombana
8½ Otto e Mezzo Bombana’s outstanding hospitality, led by General Manager Marino Braccu, creates a highly refined but warm atmosphere in which diners can enjoy Chef Bombana’s creations.
Other award recipients include JL Studio in Taichung, Taiwan, earning the Miele One To Watch Award and celebrated chef Seiji Yamamoto, of Nihonryori RyuGin in Japan, who is the inaugural winner of the American Express Icon Award. Related Post: Brasserie Les Saveurs Now Serving Brunch Meals for Everyone How Asia’s 50 Best Restaurants 2019 list is compiled
The list is created from the votes of Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene.
The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined checklist of criteria, but there are strict voting rules.
To see more details on Asia’s 50 Best Restaurants voting process, visit here . You may like these post: 15 Art Jamming Studios in Singapore with Deals from $19.90 per Pax HUAWEI P20 Series now available for pre-order in Singapore and will be in stores from 7 April The HUAWEI P20 Pro smartphone with LEICA triple lens is going to kill the sales of digital compact camera and here’s why Former Mediacorp Actress Jacelyn Tay Officially Ends Her 8-Year Marriage Share:

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Nostalgia on a plate

Devilled eggs (top) and Kedgeree are staples of Anglo-Indian cuisine. Anglow is bringing back old world charm to Delhi. Fine dining in Delhi of the 1940s was limited to an affluent few at the handful of ‘posh’ restaurants in and around Connaught Place. Though terms such as ‘fusion food’ and ‘molecular gastronomy’ were not yet coined, Mulligatawny soup, Dak Bungalow Chicken and Devilled Eggs were enjoyed with great gusto – an amalgamation of the best in British and Indian cooking.
“Colonial cuisine or Anglo-Indian food [combines] western and Indian cuisine and is perhaps among the first examples of fusion food in the world,” says Bridget White Kumar, author of seven cookery books and a food consultant in Bengaluru.
Kumar would know, as she’s spent years trying to preserve this unique cuisine for posterity. “While it could be said to have been influenced by various European invasions in India, it was the British, who left an indelible mark. [It was] the result of reinventing many of their popular dishes with the addition of a few Indian condiments thereby giving it a completely new flavour.”
Cut to February 2019. The city is now home to what is being touted as the first Anglo-Indian themed restaurant in the country. Anglow, Whiskey Bar and Anglo-Indian Kitchen, evokes memories of the city’s colonial past at a time when Delhi is bursting with watering holes offering dramatically plated dishes in grungy interiors.
Located in Khan Market, the restaurant with its posh and Victorian feel is reminiscent of the clubs of pre-Independence India, albeit with all the embellishments of modern day existence.
Here, you can down glasses of The Gibson (gin and tonic) along with the staple Devilled Eggs, while gazing at pre-Independence memorabilia.
Take for example Kedgeree, a popular Anglo-Indian dish that owes its origin to the humble khichri with a few western herbs. At the restaurant, it’s topped with herbed asparagus and cranberries. Or the Mulligatawny soup, originating from the Tamil words, which translate to “pepper-water”. In its original form, it is made from chicken or lamb broth, fried onions and curry powder. Anglow serves it with mashed pulses, carrots, black pepper, garlic, celery and ginger.
“Delhi is one of the cities where people try to find new stories through food exploration. The rich history this cuisine has is quite an interesting story in itself,” Arpan Gupta, co-founder and managing director, Anglow.
Perhaps that’s why when the iconic Kwality restaurant returned in its new avatar exuding old world charm, it not just retained its famed Anglo-Indian Continental fare but also introduced a traditional colonial high tea menu.
“We often have different generations from the same family dining together, with the older patrons yearning for the same taste they had their childhood and would like to keep that chain unbroken,” says Divij Lamba, the director, Kwality.
While many of its counterparts including the Gaylord, Volga and Standard shut shop, Kwality managed to stand the test of time in a place that is now a hotspot for the newest ‘restro-bars’. So, while the name Kwality still evokes thoughts of the best chhole bhature in town, it also has a loyal clientele for Tomato Fish, Sole Muniere, Pot Roast of Lamb, Mulligatawny Soup, Chicken ala Kiev that have been on the menu since the restaurant opened in 1940.
Another old timer that has Delhiites still queuing up since the early 1940s is the United Coffee House n Connaught Place. The charm of its grand chandeliers and Victorian decor hasn’t dampened and second and third generation loyalists still go there for Railway Mutton Curry and more. Lamba feels this cuisine was “near extinction and there has been a resurgence in the last two or three years. The past has suddenly become trendy again and luckily we are reclaiming the legacy that was almost lost”.
No wonder then that there are places like Marut Sikka’s Delhi Club House which has a selection of some of the best dishes from the clubs of India, as have others. The momentum seems to be here to stay and it’s time to raise a toast to revelling in the lost glory of the yesteryears.
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Cooking Delight

Cooking can be a pastime, a form of ‘art’ or an easy route to reach one’s heart Menu Posted in Veg Curries by Jayeeta
Capsicum is a quite a key supplementary vegetable in oriental dishes, particularly Chinese and Thai if one forgets to mention green salad. We as Indian with the inherent expertise of making curry of everything, can’t afford to leave capsicum either out of the grasp 😉 On a serious note, spicy capsicum curry with cubed potato can make into quite a lovely dish which goes really well with chapatti. Here I share such a recipe which I try often during winter with abundance of capsicums. Capsicum & Potato Curry Posted in Mutton Curries by Jayeeta
How much can you experiment with your favourite dishes, they still remain dear in traditional forms. Likewise, although I have tried so many innovative dishes with mutton, mutton kosha is something most alluring to me. ‘Kosha Mangsho’ is a rich preparation of mutton with a thick brownish gravy almost dried. No need to add additional water here, the mutton gets cooked by its own fat and water coming out of it. Cashew nut and poppy seed paste makes the gravy sublime, so does the ghee as well. Being a slow cooked dish, patience is fully rewarded at the end. Recall the good old days when the ‘Golbari’ , the food joint at North Kolkata was famous for its ‘Kosha Mangsho . In fact it still is and favourite to the Kolkatans. Here I just tried to replicate Golbari’s ‘kosha mangsho’ in my own way. Posted in Egg by Jayeeta
Off late, I realised that I have hardly shared much of an interesting egg recipe in my blog. Dim kosha / Egg curry is the common and regural preparation at my kitchen. The recipe is already present in my blog along with another interesting recipe of ‘ Dudh Dim or Egg in Milky Gravy ‘. To try something new I went through few you tube videos and chose the recipe of a ‘baked or steamed egg’ . So here comes the recipe of baked egg with a spicy gravy. An exciting break for the eggetarians from the conventional and hackneyed recipes and sheer joy for me to present it to you with an eye to add diversity to the existing egg dishes. Dimer Dhokar Dalna (Baked Egg in Spicy Gravy) Posted in Desserts/ Sweets by Jayeeta
It has been a while since I had delved into the business of making sweets which led me to ponder what could be the ideal comeback. Finally I decided to make ‘barfi’ with mawa and milky white grated coconut . I am a fan of sweets made of coconut, the fact can be proved with my earlier post of coconut laddus ( Chinir Narkol Naru , Gurer Narkol Naru , Carrot Coconut Laddu ). This time I coupled it with mawa to make it even more lucrative. The barfi is indeed a quick to make recipe. The raisin (kismis) on the top enhances its beauty. By this recipe you can impress your guests within a jiffy. Coconut Mawa Barfi Posted in Prawns by Jayeeta
‘Bhapa Chingri’ or ‘Chingrir Bhapa’ is one of the delicate Bengali recipes with ‘Prawns’ aka ‘Chingri’ . I have already shown my weakness for prawns through my earlier posts which include various of its curry preparations, rice dishes as well as cutlet. This recipe is perhaps the simplest and need few ingredients. Time for both preparation and cooking is very less. As we know, mustard seeds are very common in bengali fish recipes. Here, along with two types of mustard seeds (black and yellow), I also added grated coconut and poppy seeds.They reduce the strong pungent smell of black mustard to some extent and infuses an interesting flavour. Raw prawns cooked in mustard paste along with generous amount of mustard oil and green chilli creates the magic which we call ‘ Chingrir Bhapa’. 🙂
The same recipe can also be followed for some other fishes, such as Hilsa , Bhetki etc. Posted in Baking , Cakes & Gâteaux by Jayeeta
‘Fruitcake’ is ideal to be prepared on the occasion of ‘Christmas’. However, I missed the chance to make it in last Christmas. Few days back, on demand of my family I baked a super soft, fluffy and spiced fruitcake. Moreover the cake is egg-less as my parents become vegetarian few years back. The recipe is quite simple and does not need any electric hand or stand mixer. The reaction of buttermilk with baking soda gives the cake a soft and airy texture. I have used four types of spices in the cake batter which smells captivating while baking the cake. One will have ample amount of dry fruits with each bite of the cake. As the winter is still not over we can enjoy a slice or two with a hot cup of coffee.
Posted in Breakfast Items/Parathas/Puris by Jayeeta
Pancakes are popular all over the world. A starch-based batter with milk and egg is used to prepare a thin, flat cake on hot griddle or frying pan. Sweet pancakes accompanied with jam, nutella, whipped cream or a scoop of ice cream can make lip smacking desserts. Whereas a large, round, savoury pancake with cheese, bacon or vegetables can be served as a full fledged meal. In fact, the best pan cake I ever had, was during my stay in Holland. It was very thin, loaded with cheese and bacons.
However today’s recipe is of a simple savoury pancake with a few handful vegetables and cheese. It can be made into a tasty breakfast and prepared quick without much fuss. Savoury Pancake Posted in Veg Curries by Jayeeta
With the onset of winter, vegetable markets get exciting with offerings of colourful seasonal vegetables and fruits. Fresh and lively spinach adds to the variety which I prepare often. It is a healthy piece of green and can be turned into some interesting preparations without much effort. Here I prepare a spinach dish with possibly all the winter vegetables like carrot, broad beans with sprinkled green peas and truly can be tagged as ideal mix veg. The USP of the dish is lentil dumplings alias ‘bori’ which is a must ingredient. Indeed winter is splendid with spinach. Palon Saker Ghonto (Spinach with Mixed Vegetables)
Posted in Desserts/ Sweets by Jayeeta
Makar Sankranti , the folklore indicating harvesting of crops is celebrated all across India with much fanfare. In Bengal , it is called ‘Poush Parbon’ , on the last day of month “Poush” when each Bengali household gets engaged in preparation of varities of ‘Puli’ & ‘Pithe’ , a typical rice cake made with ‘Notun Gurh’ or the fresh date palm jaggery, a signature of winter.
The amazing aroma of date palm jaggery coming out of the kitchen, when boiled, to make syrup is nothing short of magical. Usually the pithas are filled with finely grated coconut.
This year I choose the recipe of ‘Gokul Pithe’ share with you. The ‘pithe’ is actually a flat round shaped coconut ball, made with either date palm jaggery or sugar. The coconut ball is then dipped into a flour batter, deep fried in oil and soaked into sugar syrup.
These days, unarguably we are drifting away from our age-old culture and traditional practices. As per the food and recipes are concerned, many of them got deep buried or even lost. On the holy occasion of Makar Sankranti, this is a small attempt to relive the moments through food, we left far behind. Earlier posts on ‘Makar Sankranti’ recipes : Posted in Pasta , Vegetarian by Jayeeta
Participation to ‘A to Z recipe challenge’ provokes to think about recipes which are off-beat, not exactly run-of-the-mill and thus interesting. This time around, the challenge is to prepare a dish with key ingredient starting with the letter ‘E’ . Eggplant comes naturally to mind which I thought to use in Pasta. And the pasta has to be ‘Pasta alla Norma’ , a typical Sicilian cuisine , coming from southernmost part of Italy. The original recipe is prescribed to be made with macaroni, tomatoes, ricotta salata cheese, fresh basil leaves along with fried egg plants. I could find neither ricotta not fresh basil easily and replaced them with the dried basil and local cheese, without much ado. And I have used ‘penne’ as well. The result is yummy creamy Pasta all Norma with the Italian job accomplished. Pasta alla Norma Posted in Prawns , Rice Dishes by Jayeeta
Long back, I shared the recipe of Prawn Pulao . This time, I present the same dish, however with some substantial difference, in a new avatar which actually does an interesting facelift altogether. Here I prepare the pulao using Gobindobhog rice , which is a typical rice cultivar found in West Bengal . It has a short grain with an unmatchable, fascinating aroma. The rice pudding or payesh in bengal is ideally made with this gobindobhog rice.
Back to the present recipe, I cook it in the pressure cooker this time which makes it much prompter and easier compared to the previous version. The other good thing is that, in the pressure cooker, the aroma of rice, prawns and the ghee mix so well, that I got the flavour exactly what I desired. For the prawn lovers, the pulao is an absolute joy. Again to mention, the key trick and the ingredient in this recipe is Gobindobhog rice, which you can try to procure online if not available in the Bengali market close by. Posted in Savoury , Veg by Jayeeta
Croquettes are referred to as fried snacks coated with breadcrumbs. The stuffing can be made of either vegetables, cheese, fish or meat. These kind of snacks are pretty popular among Bengalis and we usually call them ‘chop’ or ‘cutlets’ . You will find a few cutlet recipes in my earlier posts, which are given here. Fish Cutlets (Bengali Macher Chop)
In the current recipe, I have chosen paneer or the Indian Cottage Cheese as the stuffing since it is extremely popular among vegetarians. I love the soft, crumbly texture of paneer in my mouth with each bite. Icing on the top is the flavour of coriander leaves in the stuffing, symbolizing the onset of winter. Without using variety of spices, the garam masala solely creates the magic.
While one has to be careful while frying the croquettes which is the only tricky part, however, with a few handful ingredients a tasty snack will be ready within minutes. Paneer er Chop (Cottage Chheese Croquettes/ Cutlets) Posted in Fish Curries by Jayeeta
Bombay Duck Fish or ‘Lote/ Loytta mach’ (in Bengali) although not being considered as a top grade fish, however can be turned into quite a few tasty preparations. ‘Lote Macher Jhuri’ is one of these finger-licking dishes. With ample use of onion, tomato and garlic, this mashed fish curry will surely rouse your taste buds. In contrary to the traditional fish preparations, the spicy dried fish curry is nothing short of a revelation. I can bet you will finish your plate without a blink of your eyes. Lote Macher Jhuri (Mashed Bombay Duck Fish Curry) Posted in Baking , Small bites by Jayeeta
When I was asked to participate in the A to Z recipe challenge , a challenge initiated on Facebook Group , I was wondering what could be my recipe, that too starting with the letter ‘D’ ? Date was something, that I thought about right from the beginning, but was not sure of something interesting with dates. Then, all of a sudden, I got reminded of this recipe, of bars or blocks, made of dates and oats.
These days, oats is a common feature in the breakfast, having a high nutritious and health value. And I could use it in a completely new avatar in this recipe; this thought made me super excited. Luckily the oats and dates bar came out pretty nicely, quite like the way I thought. Now, I am pretty pleased to live up to the challenge. I hope you will love this crunchy bites with the falvaour of dates.
“Oats & Dates Squares / Bars” is my contribution to the A to Z recipe challenge for the month of November . Letter “D” is the challenge for this month and I choose Dates as the key ingredient of my recipe. Oats & Dates Squares / Bars Posted in Desserts/ Sweets , Guest Posts by Jayeeta
Me and Swapna came to know each other through food blogging. This acquaintance quickly turned into friendship which grew only stronger over time. I feel blessed to know such an wonderful person like Swapna with whom my bond expanded beyond the boundary of blogging.
As my dear friend hails from Chennai , her blog Swapna’s Kitchen is full of amazing traditional Tamil recipes . Also one will be surprised to find a bouquet of recipes consisting of sweets, baked goods, snacks and what not. I am bit indulged to know many nice non-veg dishes from her blog. Do check her blog which is a must visit.
Just a few days back I asked her to do a guest post for me. In return she shared with me the recipe of a traditional Tamilian sweet dish, Cheeni Adhirasam .
As I get to know from her ‘Adhirasam’ is a traditional deep fried sweet specially made during Diwali with rice flour and jaggery or sugar. Those who don’t like the taste of jaggery can try this authentic recipe with sugar. In that case one need to take care of the sugar consistency. If the sugar consistency turns hard then the adhirasams would also turn hard. Try to use ponni pacharisi (raw rice) for perfect adhirasams. Always fry the adhirasam in low flame, it does take time to get cooked.
Swapna’s guest post for my blog is one of my sweetest gifts for Diwali ever. Do try this sweet at home this Diwali and have a fun filled celebrations with your loved ones. Thank you so much Swapna and Happy Diwali to all my friends and fellow bloggers.

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A Critic Rips United Center Supper Club

A Critic Rips United Center Supper Club But Kumiko “raises the bar on fine dining” Barry Brecheisen Anthony Todd had his “worst meal” of the year thus far at Queenie’s . The supper club located inside the United Center, a joint venture between Heisler Hospitality and Levy, “both destroys the integrity of that concept and charges a fortune for it.” The space “somehow straddles the line between ‘charming’ and ‘airport lounge’ and plays host to a cover band “blasting out 80s hits at eardrum-rupturing volume.” The “tableside” Caesar is anything but, prepared on a stationary cart by a “supremely bored chef.” It’s also “unnecessarily massive – a literal beach ball of lettuce.” Beef tartare is “flavorless pink mush, looking like some kind of meaty playdoh when spread on bread that wasn’t so much toasted as dried.” Fried chicken is “dry as sand” and has “clearly been sitting under a heatlamp for a while,” while a bratwurst has “less flavor than the French fries that [come] with it.” As it currently stands, Queenie’s is wasted potential and a “sad cafeteria for rich sports fans.” [Anthony Todd] Kumiko , one of the year’s biggest openings, “raises the bar on fine dining,” writes Maggie Hennessy. The intimate eight-seat bar from Julia Momose, Noah and Cara Sandoval, and Mariya Russell is “one of measured pace and care.” The evening starts with a progression of nigiri that includes a “luscious” slab of king salmon topped with salmon skin and roe, and “buttery-rich” uni in a glaze of smoked soy and tart yuzu kosho. Chawanmushi, a savory egg custard imbued with dashi and mushrooms, has a “ flan-like silkiness and satisfying umami depth uplifted by pickled radishes and grassy coriander blossoms.” Hennessy’s favorite dish, though, is charred madai with nasturtium leaves atop a kelp-scented sabayon. To finish, caramelized milk toast crowned with fermented honey ice cream and white truffle shavings brings Hennessy to tears, tasting like the “sepia-toned Sunday breakfast of [her] aspirational self’s childhood.” The omakase menu is paired with Momose’s “superb” drink lineup. Sakes – from the “supple and delicately floral junmai to crisp, dry and nutty futsu shu” – are “all beautiful counterparts to pristine oceanic bites.” But it’s cocktails that shine brightest: An “elegant” blend of junmai sake, shiro, and apricot eau de vie tastes like “boozy blossoming fruit trees and melted snow” while a “Hot Chocolate” concoction, made with cocoa-scented bierschnaps, barley shochu, and crème de cacao, is the “perfect distillation of roasty-sweet hot chocolate.” As a whole, the “beautifully fleeting” experience at Kumiko is worth the high price of admission and earns five stars from the Time Out critic. [Time Out] Bar Sotano pairs interesting cocktails from Lanie Bayless with a strong food menu. The basement bar offers 16 specialty cocktails, such as the tequila-driven Mango, Chamoy, which is served street food style in a plastic bag and Phil Vettel’s pick for “Chicago’s most-photographed drink this year.” Guacamole is a mezcal-based cocktail containing avocado and a tomatillo-serrano syrup, while Tacos al Pastor is made with chorizo-infused mezcal, roasted pineapple, and cilantro. “Irresistible” small plates include Yucatan fried chicken and charred gem lettuce salad with spiced yogurt dressing. Among the larger entrees, chile-laced mussels in lobster stock is “solid,” but the “must-have” is the Mexican paella, a “killer rice dish” filled with chicken thighs, shrimp, and chicken chicharron. For a sweet ending, “don’t overlook” the chocolate-pecan pie bar. “The early returns are highly encouraging” on Joe’s Imports . The new West Loop wine bar won’t break the bank: “Most full bottles are $50 or less; most 5-ounce-glass pours are less than $15.” Start with the “feather-light” fried Parmesan puffs served with a three-cheese fondue. Broccoli rabe “packs a considerably spicy punch” and the “bitter, spicy and sweet notes mingle harmoniously.” Keep an eye on the pastas; tagliatelle with beef check Bolognese is “one of the best dishes” Vettel tries. It’s bookended by an “eye-catching” Chocolate Royal, a dessert combining chocolate mousse, peanut butter flakes, and bittersweet chocolate ganache. Siam Marina serves “solid” Thai and Asian fusion cuisine out in Tinley Park. Vettel visits the four-year-old restaurant and finds a “massive” amount of choices. Sticking to the “signature” dishes yields options like the To Die For pork shank in a coconut broth, as well as a riff on crab cakes made with minced fish and panko. Curries are “rich and fragrant” while Siam Beef Lover features “very good” marinated tenderloin and stir-fried vegetables in a complex sauce of soy, oyster sauce, chile and a touch of brandy.” Desserts star a “total indulgence” two-layer chocolate cake that’s covered in Godiva white-chocolate sauce. [Tribune] Michael Nagrant calls Bayan Ko a “tiny revolution, a fusion of Cuban and Filipino culture that reflects the heritage of its owners.” The Cubano — packed with “silky” pork shoulder, salty ham, Swiss cheese, mustard, and pickles – “takes [him] to church” while tiny skewers of “luscious” pork in cola glaze are “finger-lickin’.” Adobo chicken wings “add to our city’s pollo plunder” but Lug Lug noodles, loaded with uni, scallop, coddled egg yolk, and chicharron, “turn into a giant sogfest” as the “pork skin loses its integrity quickly and is no match for the chewy noodles.” An “unreal” halo-halo caps off the meal with ube that’s “creamier than a freshly rolled cow’s udder” and flan cubes that “weep caramel like a miraculous Virgin Mary statue.” [Michael Nagrant] Grand Trunk Road is a modern Indian restaurant “bursting with intriguing flavor profiles.” Ariel Cheung says “don’t miss” the shahi kachori starter; its citrus notes mingle “perfectly with the bold spices” and pairs “wonderfully with the deep flavors of the Grassy Knoll cocktail” made with egg white, lemon, burnt orange, cardamom shrub, and vodka. “Tender, herbaceous” lamb chops are bathed in a mint marinade that “perfectly matches the rich, tangy meat” while Malai Murgh features mozzarella-marinated chicken tossed in green cardamom and Garam masala. Meethi puri is the “most interesting” of the desserts – profiterole-like pastries filled with lemon curd. Overall, “each dish prove[s] irresistible, executed to the most minute detail.” [Modern Luxury] Parlor Pizza Bar’s new River North outpost delivers solid pies in a spacious and casual setting. Joanne Trestrail prefers the “simpler pizzas to the ones with long lists of ingredients.” The classic Margherita and pepperoni-topped Sgt. Pepper are winners that sit on “sturdy” crusts, and salads are also “surprisingly deft.” An antipasto chopped salad is a “ substantial meal all by itself , generously outfitted with prosciutto, pepperoni, artichoke hearts, provolone and firm little potatoes.” Desserts include a “tacolato” of banana fudge gelato and an assortment of toppings in a double chocolate shell. [Crain’s] Eater Chicago Sign up for our newsletter. Enter your email address Subscribe By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy.

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The Effects Of Globalisation On McDonalds

The Effects Of Globalisation On McDonalds globalisation has light-emitting diode to movement towards the integration of some(prenominal) diametrical marts. Over the past eld we can observe how markets from all over the world expect transiti singled to be given together, be more interrelated and interdependent to each former(a)wise. The shift towards one world economy was made possible because globalization has brought forward several benefits which enabled the ease of movement of wrinkle subprograms from one country to a nonher. engineering has rapidly advanced over the years which made it much simpler to occupy worldwidely and the increase in the magnate and importance of global organizations (like military man Trade Organization) to discourage trade barriers among countries and promote world-wideist business and trade. Globalization has encouraged firms to go global and execute outside their local anesthetic market. world(prenominal) expanding upon atomic numbe r 18 done through various ways, firms can exporting their products and sell in supranational markets, franchising and licensing involve permitting a business operation in other markets or allowing production of goods and services in other markets, e-business also c bes reach out to customers all around the world. Businesses find it hefty and beneficial to operate in planetary markets because it can be seen as a method of spreading risk, challenging their way across rude(a) competitors and attracting parvenue customers towards the orders goods and services.McDonalds, a well known and determined steady forage company would be used as a case of how international business has helped the company achieve their goals and succeed overall. McDonalds was first established in 1940, two brothers Richard McDonald and Maurice McDonald partnered up and aerofoiled up a restaurant in California, moved towards self-service drive-in restaurant with a limited circuit board which consisted of cheeseburgers, milkshakes, pie and the world famous French fries of McDonalds. They comp bed their service by heightening on saving time their Speedee Service System to satisfy customers. Later, McDonalds had victorfully created a unique snitch image which was trademarked. The success of McDonalds outlets in the US has encouraged them to go global. They were able to open restaurants in Canada, Japan, Germany, Australia and France. McDonalds main anatomy of expansion was through franchising themselves to various markets. The company was able to sure-firely open over 30000 outlets around the world in more than 120 countries. McDonalds international success has earned them to be swaned 8th in the excrete 100 of the Worlds most valuable brands in 2008.Every international business success depends on its surface towards a new market. When it comes to entering new different markets it is very important for any company to analyze the market it wishes to operate in. Here, they will need to study all the aspects that makes the market different from its local market, the competition that exists in that market, as well as the markets macroeconomic environment. A countrys macroeconomic environment can have a gigantic impact on a companys performance. The macroeconomic environment basically consists of intravenous feeding major components which influences the market function. The first part is the economic factor of the market. This focuses on the economys well-being, i.e. income level, employment, inflation and how these can influence decision making of international businesses. The mo factor focuses on the countrys legislation overview, the rules and regulations that companies may keep company if they wish to operate in that market. The third, political factor in general sums up to the exercising power of the countrys government. Political status and stability of a country can greatly influence the pleasingness of foreign direct investment into the co untry. The last factor which has an impact on international business operations is the glossiness of the market. acculturation refers to a system of values and norms that are shared among a multitude of people, -Hofstede. Culture differs from country to country. It is usually determined by the countrys ethnicity, unearthly views, education, vocabulary spoken etc. This factor of macroeconomic environment makes it difficult for international businesses to determine their success in operating in new markets.In the case of McDonalds, the four factors of macroeconomic environment did have an postulate McDonalds products and their warning method of operating their turbulent food restaurants. From the economic factor, McDonalds have sliped their brand as one of the best fast food outlets with the greatest value meals asserted. Differences in income levels did not influence McDonalds because they offer their meals at low clean prices. For example in Dubai, McDonalds offers the lo west economic prices for their value meals when compared to the other fast food outlets such as Hardees or Burger King. McDonalds is now known to rank the 6th most valuable global brands in 2010. The legal factor of macroeconomic environment did demand the products of McDonalds. Rules and regulations that were followed by every company in a particular market had to be followed by McDonalds too.For example, McDonalds toys which were given in Kids Happy Meals should be approved by safety measures. The labeling of their products such as the green dot which symbolizes suitable for vegetarians is also another example which McDonalds adapts with apprisal to labeling laws to inform consumers. In Islamic countries, any meat products had to be Halal, McDonalds sandwiches had to typeset to meet religious standards. When it came to promotion, McDonalds advertising also had to be controlled and approved by certain markets like Saudi Arabia. Certain TV Commercials that use attractive female models may be seen as an inappropriate way for McDonalds to press in Saudi Arabia. The political factor of macroeconomic environment does not directly affect McDonalds operations but governments in different countries do have control on what products a business is allowed to sell in their markets. Political reasons can affect McDonalds performance internally through tax income etc affecting their profitability.The cultural factor of every market can be used as an payoff for every international business to differentiate their products and adapt to these cultural differences thus valuing their brand image among local consumers. McDonalds operates in over a hundred countries and they have deeply focused on using cultural views to differentiate their products in different markets. McDonalds products serve to local essay and preferences.There are many examples which show us how McDonalds have alter to offer differentiate products, having special offers on special do and events tha t are held in different countries. McDonalds had recently introduced a dessert offer during Ramadan in Dubai. This was the McBrownie Sundae which was advertised around bringing in the Ramadan standard atmosphere into the picture using the moon, emphasis of historical background, colors etc.McDonalds respond to catering to local customers predilections too. In India, McDonalds offers a sandwich exclusively to that country, the McAloo Tikki Burger. McDonalds also has their famous McArabia value meals in the Middle East.In terms of dustup dimensions McDonalds are referred to differently in different markets around the world. Most of the westerly refers to McDonalds as Mickey Ds, in Australia their slang for McDonalds is Maccas. When it comes to religion McDonalds does take religious standards into consideration, this way it shows how they value their customers. McDonalds advertisements, way of packaging all come down the stairs appropriateness towards the market they are serving. All of McDonalds meals in Muslim countries are Halal. McDonalds outlets in different markets restrict them to sell certain type of products in those markets. The McPork burger was inappropriate to sell in Middle East or Muslim countries, even all their beef products were not offered in outlets located in India because it was seen prohibited and against Hindu religion.Businesses that tend to go global always program out and adapt a global outline which will help assist them towards achieving their objectives and colossal term goals. When a company decides for global expansion there are usually four common strategies that they can get hold of from in relation to their rise towards the market, either follow an international strategy, kettle of fish strategy, global standardization strategy or transnational strategy. These four strategies are influenced by the pressure of two dimensions. The first is the pressure faced from comprise reduction measures, where this depends usually on the competition of the market. Profitability and survival mainly depends on this measure, so if a company wishes to operate in a different market they should make sure that they are in mental strain with other competitors when it comes to cost related or price related products. The other dimension is the pressure of local responsiveness, depending on a companys flexibility towards adjusting to local consumers taste and preferences. The nature of the product would influence this pressure, food products tend to be more local responsive because it is directly related to satisfying consumers taste and preferences.McDonalds is often cited as a clear example of standardization, the president of McDonalds internationalist has insisted that the company is as much a part of local culture as possible (Ritzer, 2004, p. 179) and its standard notice has been glocalised to accommodate local foods.McDonalds focus on following a more hybrid type of global strategy when entering international markets. They associate with transnational strategy measures. The company has over 3000 fast food outlets around the world and so McDonalds plunge that it was more beneficial for their outlets to gain competitive advantage in these different markets by differentiating their placard and meal offers that would cater to and satisfy consumers taste and preferences in various different markets. Based on ethnicity, culture, religion, trend people taste and preferences differed from country to country. For example, India is famous for their savory spiced food. Most of Indian Cuisine tends to be hotter in flavor than compared to tastes of people in the West. Therefore the McAloo Tikki, a salty traditional flavored burger, is a specially differentiated product of McDonalds which suits the taste of consumers in India. By differentiating their sandwiches and meals to market requirements McDonalds finds it easier to operate in these markets because this reduces the risk of uncertainty of the ir success or failure in operating in these new markets. place products also add value to brand name because customers find themselves attracted to their differentiated products. McDonalds always focused on cost pressures to avoid threats from competitive fast food outlets. Costs are always kept at its lowers so that McDonalds selling prices wouldnt be high enough for customers to doubt their purchase and metamorphose their mind over McDonalds. Catering to consumer responsiveness towards taste and flavor, and focusing on low costing/pricing enhances the brand reputation and value, thus positively affecting their gross sales figures. Although, food related businesses follow localization or transnational strategy, McDonalds also tries to adapt a global standardization strategy for some of its meal products. McDonalds menu is mostly standardized because the company wishes to shelter some of its original ideas which were innovated from home. Some examples of McDonalds products which they wish to keep standard in all markets are the McFries, McNuggets and Big Mac Sandwich.These products remained unchanged or adjusted towards local responsiveness and so were offered to markets as a representation of McDonalds culture. These products had the McDonaldization approach where these products mainly standardized and focused on efficiency and predictability.McDonalds hybrid approach towards global expansion does have its limitations. Apart from having more pressure on focusing on following two different directions of strategy they would not be able to make sure how successful their standard menu would profit them. As seen earlier people have different tastes and preferences, peculiarly when it comes to food products. So McDonalds offering their home-based standard menu would be seen as a risk to enter new different markets. They would have to come about a lot on research and innovation to adjusting to consumer responsiveness. Not except does McDonalds make sandwiches which would satisfy local consumer. They would also need to spend a great deal on differentiated advertising, coming up with advanced(a) offers on special occasions like Eid, Diwali, Christmas etc. McDonalds current position in the global economy is very strong so its limitations wouldnt affect them as much. They possess great strengths compared to any other international business. McDonalds opportunities are wide to them, further expansion and differentiation of their standard meal menu in different markets would reap in even greater sales and profit to the company. Their hybrid strategy not only gives them the competitive advantage to compete with rivals, it also protects the corporate culture and historical values by keeping some aspects of McDonalds standardized. McDonalds makes sure it doesnt let any factor affect them provided they behave flexible to changes and adapt to what consumers want, valuing their opinions, tastes and preferences.With the help of macroeconomic enviro nment analysis, international businesses like McDonalds find it simple to plot down their steps towards achieving their objectives and long term goals. Economic, legal, political and cultural reasons do have an impact on every business that operates internationally which is why it is crucial for these international businesses to follow an appropriate approach and adapt an effective global strategy. Any outside(a) factors can influence business operations and so by being as flexible as possible to the changing environmental factors, international businesses like McDonalds can prosper into becoming a major successful well recognized valued corporation.

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Odette in Singapore Claims No.1 Spot at Asia’s 50 Best Restaurants 2019 Awards

dining Odette in Singapore Claims No.1 Spot at Asia’s 50 Best Restaurants 2019 Awards Odette is the first Singapore restaurant to take the top spot in Asia’s 50 Best Restaurants list Share 27 Mar 2019, 11:00 AM by: Vanilla Luxury
Odette in Singapore has taken top honours, succeeding four-time winner Gaggan in the No.1 spot. Serving Asian-inspired modern French cuisine, chef Julien Royer’s Odette claims the coveted titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Singapore.
The 2019 list features 10 new restaurants, including a debut entry from Malaysia (Dewakan, No.46) and a new restaurant in the Philippines (Toyo Eatery, No.43). Host destination Macao counts Jade Dragon, rising eight places to No.27, and Wing Lei Palace debuting at No.36.
Individual Country Awards
Japan
Japan leads the 2019 list with 12 entries while Den (No.3) earns the title of The Best Restaurant in Japan for a second consecutive year. Den’s chef, Zaiyu Hasegawa, was also named the 2019 recipient of the Chefs’ Choice Award, sponsored by Estrella Damm, the only award voted for by the chefs of the Asia’s 50 Best Restaurants 2019 list to recognise a peer making a positive impact on the restaurant scene.
Thailand
After holding the No.1 spot for four consecutive years, Gaggan in Bangkok moves to No.2 while retaining the title of The Best Restaurant in Thailand. Entering the list at No.16, Gaa in Bangkok claims the Highest New Entry Award while the restaurant’s executive chef, Garima Arora, is named elit™ Vodka Asia’s Best Female Chef 2019. Among the remaining six Thailand entries, Sorn, specialising in Southern Thai cuisine, is a new entry at No.48.
Singapore
Singapore claims seven entries on the list, including newcomer Nouri making a bow at No.39 and longtime favourites, Burnt Ends and Jaan rising to No.10 and No.32 respectively.
Greater China
Ultraviolet by Paul Pairet (No.6) in Shanghai is named The Best Restaurant in China. Hong Kong counts nine restaurants, including first-time entries Vea (No.34) and Seventh Son (No.44). Soaring 25 places to No.15, modern French bistro Belon is crowned with this year’s Highest Climber Award.
Ascending 11 places to No.7, Mume in Taipei clinches the title of The Best Restaurant in Taiwan, besting two-time winner, Raw (No.30).
Regional
Locavore (No.42) in Bali holds the title of The Best Restaurant in Indonesia and wins the Sustainable Restaurant Award in Asia, presented to the restaurant with the highest environmental and social responsibility rating, as determined by audit partner Food Made Good.
Indian Accent (No. 17) returns as The Best Restaurant in India for a fifth successive year. Ministry of Crab in Colombo (No.35) is named The Best Restaurant in Sri Lanka for a fourth time while Toyo Eatery, the 2018 recipient of the Miele One To Watch Award, enters the list at No.43, claiming the honour of The Best Restaurant in the Philippines. Popular Seoul restaurant Mingles (No.13) retains the title of The Best Restaurant in Korea.
Other award winners announced include:
Asia’s Best Pastry Chef Award, sponsored by Valrhona: Fabrizio Fiorani from Il Ristorante Luca Fantin, Tokyo
Italian chef Fabrizio Fiorani developed his pastry skills in the kitchens of such acclaimed restaurants as La Pergola in his native Rome. His desserts seamlessly complement chef Luca Fantin’s contemporary Italian tasting menu.
Art of Hospitality Award: 8½ Otto e Mezzo Bombana
8½ Otto e Mezzo Bombana’s outstanding hospitality, led by General Manager Marino Braccu, creates a highly refined but warm atmosphere in which diners can enjoy Chef Bombana’s creations.
Other award recipients include JL Studio in Taichung, Taiwan, earning the Miele One To Watch Award and celebrated chef Seiji Yamamoto, of Nihonryori RyuGin in Japan, who is the inaugural winner of the American Express Icon Award.

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