“People look for quirky things and innovative concepts in summers”
foodService India|March - April 2020
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
“People look for quirky things and innovative concepts in summers”

With summer approaching, how do restaurants like House of Commons tweak and innovate their foodservice operations to be in step with the season’s special demands and requirements?

In summers, people tend to prefer foods that are light and have less spices. The demand for chilled beers along with summer mocktails and cocktails also goes higher. We have a wide variety of beers in place to cater to summers. We also offer unlimited beer deals like ‘Beer Bladder Burst’ every Wednesdays, to quench the thirst and demand of the guests. We have added special mocktails with the quench of lemon and mint and special cocktails like smoked apple mojaito (with smoked rum, apple, mint, lime and cinnamon), “silly brown cow” (with rum, chocolate, Ice cream and coke) and twisted gin tonic (with gin, mint, passion fruit and tonic) to our menu, to keep up with the summers.

Which particular foods and dishes your restaurant focuses on in the summer months?

Apart from drinks, we focus on pita and hummus, palak patta chat, maska pav, Greek salad (summer salad made with tomatoes, cucumber, onion and pepper, seasoned with oregano and topped with feta cheese), dahi ke kabab, pastas and pizzas, which are mostly liked by people in the summer season! Our Signature, British Raj Mac & Cheese are also very popular during summers. My personal favorite is mezze platter and classic fish & chips.

What are the subtleties and nuances in food preparation for the summer months as compared to the other seasons?

When it comes to food preparation, we try to use less spices, unless of course directed otherwise. Berries, pineapple, lemon, mint and cucumber are the main ingredients, which are added to the food to give it a summer feel. The right amount of salt is used, to ensure that the thirst is not aggravated.

Esta historia es de la edición March - April 2020 de foodService India.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición March - April 2020 de foodService India.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE FOODSERVICE INDIAVer todo
foodService India

How Smart Technology Can Lead The Way For Safe Eating Environments

As many forms of consumption drivers come together to fuel the growth of Indian food and beverage service retail industry, there is an increased focus on food safety, especially in terms of food preparation, packaging and distribution.

time-read
4 minutos  |
March - April 2020
Thinking out of the box
foodService India

Thinking out of the box

Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.

time-read
8 minutos  |
March - April 2020
Zomato acquires UberEats India for approx Rs. 2,500 crore
foodService India

Zomato acquires UberEats India for approx Rs. 2,500 crore

Zomato has acquired Uber’s Food Delivery Business in India in an all-stock deal. Uber will have 9.99 percent stake in the Deepinder Goyalled food delivery platform.

time-read
2 minutos  |
March - April 2020
Millennials are looking for food that goes back to the roots
foodService India

Millennials are looking for food that goes back to the roots

The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.

time-read
3 minutos  |
March - April 2020
Survey reveals that breakfast is not a favourite cooking moment for Indian moms
foodService India

Survey reveals that breakfast is not a favourite cooking moment for Indian moms

If making breakfast is an art, more often than not, the mother in the family happens to be the artist. It is regularly pegged as the most important meal of the day. But in the madness of rushed mornings, is it even possible for the artist to give it its due? To gain deeper insights into it, V-Guard, country’s leading electrical appliance brand partnered with Momspresso. com, India’s largest user-generated content platform that allows women to express themselves through different formats including text, audio and video across ten languages, to conduct a nationwide survey with 500 Indian moms.

time-read
1 min  |
March - April 2020
Burger Singh to open 66 franchise outlets in the next 2 years
foodService India

Burger Singh to open 66 franchise outlets in the next 2 years

Burger Singh, the burger chain popular for its big burgers with an Indian twist, has become a name that’s on the favourite burgers list of every foodie. With an appetite as big as that of its customers, the famed burger chain is now heading for aggressive expansion across the country.

time-read
2 minutos  |
March - April 2020
Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
foodService India

Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020

India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crème de la crème of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the day’s deliberations were empowered with the products and insights that would help to maximise the opportunities offered by India’s vast consumer universe.

time-read
10+ minutos  |
March - April 2020
“People look for quirky things and innovative concepts in summers”
foodService India

“People look for quirky things and innovative concepts in summers”

Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.

time-read
5 minutos  |
March - April 2020
A bar that does not burn a hole in your pocket
foodService India

A bar that does not burn a hole in your pocket

Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.

time-read
3 minutos  |
March - April 2020
A childhood passion becomes a profession
foodService India

A childhood passion becomes a profession

A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.

time-read
5 minutos  |
March - April 2020