A SWIRL OF PREMIXES FOR KOSHER FLAVOURS

The premixes and sauces segment has evolved to take into account dietary restrictions, health concerns and the demand for exotic regional cuisines

- ATHIRA LAJI

India is a country with diverse cultures and cuisine. Given the range of diversity in soil type, climate, culture, ethnic groups and occupations, what we eat varies substantially from each other and so does the use of locally available spices, herbs, vegetables and fruits. F&B contributes a great deal to the profits of the hospitality industry. With an increased focus on business meetings and a range of personal and social events, the F&B teams in all hotels are constantly on call and tirelessly work to intensify customers’ experience through their service.

The secret of a good meal lies in the details. As crucial as combining the right ingredients is getting access to fresh ingredients and using them in the right proportions. Premixes and sauces are key elements that add flavour and ensure consistency in the preparation and serving of food.

The idea of using premixes and sauces to render enhanced amounts of convenience to food, then, sounds like a good idea. Indians love their desi cuisines. In a bid to serve a range of regional and ethnic cuisines to cater to the diner's nostalgic attachment to home-cooked food, chefs often depend on premixes and sauces to add authentic flavours to their cuisine.

Traditional dishes are an exquisite representation of India's rich cultural heritage. The country's regional cuisines are known for different cooking techniques and sauces in which the vegetables and meat are cooked. ​Rajeev Janveja, Corporate Chef, Lemon Tree Hotels Ltd. says, “Many chefs have begun experimenting with fusion methods while cooking Indian dishes. Many traditional dishes are being reinvented with the use of sauces. With the introduction of modern Indian cuisine, many global consumers are experimenting with Indian cuisine.”