The Barbeque Company, a popular casual dining chain, is preparing for an explosive expansion following a successful launch in Zirakpur. The company is set to open two more outlets in Gurgaon this month, and has plans to open a total of 10 new outlets across India throughout the year.
Shashank Misra, Director of The Barbeque Company, said, “Our commitment to serving the best barbeque cuisine and Buffet coupled with exceptional dining experiences, has led to a high demand from customers across India. With our explosive expansion plans, we aim to make our brand accessible to more customers, and offer the ultimate barbeque experience.”
The Barbeque Company presents an array of lavish buffets, grilling options, and fine dining experiences at affordable and pocket-friendly prices.
Alongside its domestic expansion, The Barbeque Company is currently in discussions to extend its reach to international markets, with a focus on targeting Qatar and Saudi Arabia.
“We have big plans for the next 5 years, and we are committed to investing not less than 100 crore to support our expansion plans. While we are focusing on the north and northeast regions of India this year, we will soon be planning a major expansion in the south with a bang,” added Misra.
According to the TasteAtlas survey, Paneer – the star of vegetarian Indian cuisine – has made a significant global impression with Shahi Paneer and Paneer Tikka ranking as the 3rd and 4th best cheese dishes worldwide.
Shahi Paneer, a beloved North Indian dish, has become a ubiquitous item on menus at Indian restaurants worldwide. Meanwhile, Paneer Tikka – a highly popular appetizer in Indian cuisine – has also gained widespread recognition. The remarkable versatility of paneer has been further demonstrated by the inclusion of other paneer dishes such as Matar Paneer, Palak Paneer, Saag Paneer, and Paneer Makhani among the top-ranked cheeses.
As per their official website, TasteAtlas is a comprehensive compendium of flavors, a global atlas of authentic eateries, local ingredients, and traditional dishes.
At the very top of the ranking is the traditional Swiss dish known as raclette, which involves melting semi-hard cheese, typically Raclette cheese, and scraping off the melted portion onto a plate. This popular dish is usually served alongside boiled potatoes, pickles, onions, and dried meats.
A food plaza located on Platform No.1 of the railway station was inaugurated on Friday by Shivendra Mohan, the Divisional Railway Manager (DRM) of Vijayawada at the South Central Railway (SCR).
An Erode-based firm has been awarded the food plaza by the Indian Railway Catering and Tourism Corporation (IRCTC), as stated by V. Rambabu, the Senior Divisional Commercial Manager (Sr. DCM).
According to Mr. Rambabu, the restaurant with a seating capacity of 50 will provide round-the-clock food services and a takeaway option for the passengers boarding the train.
Four stalls have been allocated for the recently opened food plaza, as confirmed by the DRM. The food options available for the passengers include biryani, coffee, vegetarian meals, different continental varieties, juices, and other delicacies. The entry points to the food plaza are accessible from both inside and outside of the railway station.
“The IRCTC with the aim of giving the passengers a wide variety of regional and transnational delicacies has brought in non-vegetarian and vegetarian refreshments and juice stalls together in one setup at the new food plaza,” said IRCTC Area Manager Prasad.
The Chief Commercial Inspector, M.S.P. Srinivas, the Chief Catering Inspector, Shaik Subhani, and other officers were present at the event.
With summer fast approaching, beer enthusiasts in the city are eagerly searching for their favorite chilled beer brands. However, it seems that many liquor vending outlets are unable to fulfill their demands, leaving them disappointed and empty-handed.
Despite consumer complaints in various parts of the city regarding missing popular beer brands from the shelves, officials in charge have refuted such claims. However, they have admitted that tenders have been placed by corporations to acquire refrigerators and chillers, which will soon be made available at the shops.
Over 550 stores across Delhi are engaged in retail liquor sales through four undertakings of the Delhi government – DSIIDC, DTTDC, DSCSC, and DCCWS – as per the current excise regime in the city.
There has been no official response from the corporations regarding the absence of refrigeration facilities at their respective liquor vending outlets.
An individual outside a liquor store near the DSIIDC office in Connaught Place expressed dissatisfaction over the unavailability of certain beer brands.
“They are offering brands whose names I am hearing for the first time. None of my two-three favourite ones is available,” he said.
Another customer from Laxmi Nagar has reported that the liquor shops in the area are not offering chilled beer for sale, which has left them disappointed.
“I used to pick up a couple of bottles and drink them after reaching home. Now, they are selling beer at room temperature,” he added.
The individuals operating the liquor stores acknowledged that they did not have refrigerators, resulting in a large number of customers, including numerous young individuals, leaving empty-handed.
According to a high-ranking official from the excise department, the grievances regarding the absence of certain beer brands in the stores are common, and there have been no particular complaints of any specific brand being unavailable.
Nonetheless, he affirmed that tenders have been issued by the corporations to procure refrigerators, and they will soon be made available at the liquor stores.
Sources within the liquor industry reported that the residents of Delhi consumed 1.2 crore cases of beer in the previous year, with each case consisting of 24 bottles or cans.
Vinod Giri, who serves as the Director General of the Confederation of Indian Alcoholic Beverage Companies, stated that the individuals residing in Delhi consume almost 15 crore beer bottles annually. He further mentioned that the demand for beer is concentrated during the three summer months, which make up around six crore bottles.
Listing various reasons for the scarcity of popular beer brands, Giri cited the absence of captive production units in Delhi and the dependence on suppliers situated in other states.
“In summers, when supply is low, those states force the companies to cater first to the local demand to protect their taxes. Also, company margins are low in Delhi and during short availability, the companies tend to direct supplies to the more profitable markets,” he said.
Giri explained that the limited storage space of the liquor shops in Delhi and the low number of shops in the city naturally lead to a low overall stockholding. He also mentioned that some companies are reluctant to supply to government-owned shops due to compliance-related issues. Nevertheless, Giri clarified that presently, all liquor stores in Delhi are owned by the government.
Furthermore, Giri asserted that a significant portion of the problems were associated with the excise policy itself, and unless the policy is rectified, it is probable that these problems will persist.
He added that there are other challenges that originate from other states, and the Delhi government has limited control over them.
Eitan Bernath, a renowned American celebrity chef, recently visited a vegetarian Indian restaurant in Parsippany, New Jersey with his family, and was blown away by the desi cuisine. The influencer shared a short reel video with his followers, showcasing the vast array of delectable food he savored.
The footage captured the family indulging in an assortment of tasty snacks such as Dholka, Idli, and Pani Puri, followed by a main course featuring a variety of Indian gravies, Biryanis, and Pulav. Eitan Bernath’s accounts of the sweet, sour, and spicy flavors prove that the buffet was a deliciously satisfying experience for him.
Interestingly, this wasn’t the first time that Eitan’s family had gathered to relish some desi delicacies. According to Eitan, it used to be a weekly ritual during the time when he lived with his parents. “And this place was one of our favourites. It is always packed with tons of delicious dishes,” he said.
His exploits with the food began with Pani Puri as glimpses of Idlis, Dholkas, Medu Vadas Beans, and Potato sabji took up the video frame.
“I started off with Pani Puri, which is my favourite. It was a great way to start off the meal. I love just popping the little hole inside of it, adding in the aloo, and then adding in the water. It is so delicious,” he added.
The video footage also captured Eitan’s family members filling their plates with a variety of curries such as Palak Paneer, Malai Kofta, rice, and naan. The chef continued, “Then I went for a full plate of food, a little bit of everything. It was downright delicious. I mean the food here slaps every single time and I love a buffet.”
The main course was followed by a plethora of sweet dishes packed with Jalebi, Halwa, Mithai, Motichoor Ke Ladoo, and more.
“The food was out of this world. For dessert, I got to eat some Jalebi, which I liked. I also tried this almond halwa, which was really delicious. Overall a delicious meal and it was great to be back with family at a buffet,” he concluded.
Danone, the French dairy company, has made a strategic investment of $2 million in Wilk, an Israeli developer of cultured animal and human breast milk, as part of a recent funding round.
Danone Manifesto Ventures, the corporate venture arm of the multinational company, has led a funding round of $3.5 million, which also included contributions from Steakholder Foods (previously MeaTech), a developer of 3D printed cultured meat, and Central Bottling Co, the owner of Coca Cola Israel.
Wilk, which was established in 2020, claims to be the world’s first company to produce cultured mammary cells that can create both human and animal milk. The Israeli company aims to offer a sustainable, long-term alternative to cow’s milk for the dairy industry and provide a nutritious option for new mothers who are unable or unwilling to breastfeed.
Wilk and Danone’s corporate venture arm have signed a strategic agreement to collaborate on the development of cultured breast milk components for use in infant formula. The partnership aims to provide an innovative, sustainable, and safe alternative to conventional breast milk for infants. With this agreement, Wilk will receive support from Danone Manifesto Ventures to advance its research and development efforts in the field of cultured breast milk.
The two companies will evaluate potential collaborative business prospects and operations, which could include investigating shared development contracts and funding opportunities for projects located in Europe or the United States.
Upon completion of the investment, Danone will hold a stake of at least 2% in Wilk, while Stakeholder Foods has announced its intention to acquire a 2.5% ownership interest in the company.
“We’re extremely excited to announce our strategic collaboration with Wilk”, Arik Kaufman, Chief Executive Officer at Steakholder Foods said in a statement: “As part of our commitment to sustainable foods solutions, we see this collaboration as another step in expanding Steakholder Foods’ growing contribution to the Food-Tech ecosystem and a strategic step in the optimization of our investment and holding structure.”
A number of Israeli companies are currently engaged in the development of animal-free dairy products. In the previous year, Remilk, located in Rehovot, secured $120 million in funding – the largest investment ever made in a cow-free dairy firm – which will be utilized to construct the world’s largest precision fermentation facility for cow-free milk production in Denmark.
Lightspeed Commerce has recently unveiled new additions to its Lightspeed Restaurant hospitality platform, as stated in the company’s announcement. This move further bolsters the company’s already robust commerce platform.
The company has announced its intention to exhibit its upgraded platform at the upcoming 2023 Restaurant Canada Show, set to take place between April 10th and 12th.
Peter Dougherty, General Manager at Lightspeed Hospitality said, “Since showcasing the brand new Lightspeed Restaurant at last year’s RC Show, we’ve definitely taken things up a notch. As we continue to add more value for our ambitious customers, we’re excited to demonstrate how our expanded offering empowers restaurateurs to make confident, data-driven decisions to optimize their operations.”
The upgraded platform comes with multiple modules, such as Lightspeed Advanced Insights, which harnesses transaction data captured by Lightspeed Payments, and intelligent integrations, including OpenTable. These modules work together to enhance the functionality of the platform.
The company states that the latest version of Lightspeed Restaurant will assist independent restaurateurs across the globe in achieving better outcomes while utilizing fewer resources.
The company further added that the platform has the capability to enable restaurant operators to make data-driven decisions rapidly, such as identifying menu items that are likely to turn a guest into a repeat customer.
Several restaurant brands, including Five Guys (Canada), Daniel Boulud Group (NYC), Alinea Group (Chicago), Canlis (Seattle), Big Mamma (Europe), Kei (Paris), and Maybe Sammy (Sydney), currently use the Lightspeed platform.
At present, the Lightspeed platform is accessible in several countries, including the United States, Canada, France, Belgium, the Netherlands, Switzerland, Germany, Australia, and the United Kingdom.
According to a filing with the stock exchange, Coffee Day Enterprises (CDEL) has disclosed a total financial default of INR 436.06 crore for the quarter that concluded on March 31, 2023. The coffee cafe chain’s overall financial debt, consisting of short-term and long-term obligations, is INR 461.06 crore.
CDEL has reported that it has an overdue amount of INR 220.65 crore for loans or revolving facilities, such as cash credit from banks or financial institutions. It has also been reported that CDEL missed interest payments totaling INR 5.78 crore and INR 189.87 crore.
CDEL has outstanding unlisted debt securities, including NCDs and NCRPS, with a total value of INR 240.41 crore. As per CDEL, the current default amount is INR 200 crore plus an interest of INR 40.41 crore. Following the demise of its founder and chairman V G Siddhartha in July 2019, the company has considerably reduced its debt-resolution efforts by utilizing its assets.
In March 2020, CDEL announced that it would repay INR 1,644 crore to 13 lenders after striking a deal with Blackstone Group to sell its technology business park. Earlier this year, the Securities and Exchange Board of India (SEBI) instructed the board of CDEL to take all necessary actions to recover the full amount misappropriated from Mysore Amalgamated Coffee Estates Ltd, including any interest that may apply. Mysore Amalgamated Coffee Estates Limited (MACEL) is an organization associated with the promoteINR.
CDEL has been fined INR 26 crore by SEBI for its failure to prevent the theft of INR 3,535 crore from its subsidiaries. In its recent announcement, CDEL mentioned that it has hired a legal team to recover the funds. As per a SEBI ruling dated January 24, 2023, CDEL has appointed Crest Law Firm to take immediate action and retrieve the unpaid debts owed by Mysore Amalgamated Coffee Estates Limited to seven CDEL subsidiaries.
In a bid to bring Hyderabad on par with other prominent metropolitan cities such as Mumbai, the state government of Telangana has recently issued new guidelines allowing shops, restaurants, and other establishments to operate 24×7.
The government has revised the regulations for opening and closing hours to enable restaurants and other establishments to function 24×7.
A government order (GO) issued by the labour department on April 4 said, “The Telangana government, hereby, issues guidelines for granting exemption from section 7 (opening and closing hours) of the Telangana Shops and Establishments Act, 1988, to all shops and establishments as defined in section 2(21) for operating 24×7 in the state.”
The decision made by the government has been welcomed by traders, restaurant owners, and retailers in the city, who believe that it will facilitate their business operations and enable them to serve customers round-the-clock.
Who doesn’t love indulging in a sweet treat on the weekend? If you’re a fan of chocolate and Oreos, then you’re going to love this 4-ingredient Oreo fudge recipe. It’s the perfect recipe to satisfy your weekend cravings without spending hours in the kitchen. This recipe is easy, quick, and only requires four simple ingredients, making it an ideal recipe for beginners or anyone who is short on time.
Ingredients needed for making Oreo fudge:
This recipe only requires four ingredients, and you probably already have most of them in your pantry. Here are the ingredients needed to make Oreo fudge:
Sweetened condensed milk (14 oz can)
Semi-sweet chocolate chips (2 cups)
Oreo cookies (16-18 cookies)
Salt (a pinch)
Step-by-step instructions for making Oreo fudge:
Now that you have your ingredients ready let’s dive into the step-by-step instructions to make Oreo fudge:
Line an 8×8 inch square baking dish with parchment paper or aluminum foil.
Crush the Oreo cookies into small pieces using a food processor or a rolling pin. Leave some larger chunks for texture.
In a medium-sized saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, and a pinch of salt. Stir over low heat until the chocolate chips are completely melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the crushed Oreo cookies until they are evenly distributed throughout the chocolate mixture.
Pour the fudge mixture into the prepared baking dish, using a spatula to spread it out evenly.
Refrigerate for at least two hours, or until the fudge is set and firm.
Once the fudge is set, remove it from the baking dish and cut it into small squares. Enjoy!
Tips for making perfect Oreo fudge:
Use good quality chocolate chips. High-quality chocolate chips will make a big difference in the taste and texture of your fudge.
Make sure to crush the Oreo cookies into small pieces. You don’t want big chunks of cookies in your fudge.
Use a non-stick saucepan. This will make it easier to clean up once you’re done making the fudge.
Be patient when melting the chocolate chips. Stir frequently and keep the heat low to avoid burning the chocolate.
Let the fudge set in the fridge for at least two hours. This will ensure that the fudge is firm and easy to cut into small squares.
Variations to try with Oreo fudge:
Once you’ve mastered the basic recipe, there are many variations you can try to make your Oreo fudge even more delicious. Here are some ideas:
Peanut butter Oreo fudge: Add a half cup of creamy peanut butter to the chocolate mixture before adding the crushed Oreos.
Mint Oreo fudge: Add a half teaspoon of peppermint extract to the chocolate mixture before adding the crushed Oreos.
White chocolate Oreo fudge: Replace the semi-sweet chocolate chips with white chocolate chips.
Salted caramel Oreo fudge: Add a quarter cup of caramel sauce to the chocolate mixture before adding the crushed Oreos. Sprinkle a pinch of sea salt on top of the fudge before refrigerating.
This quick 4-ingredient Oreo fudge recipe is a perfect indulgence for anyone looking for a sweet treat to satisfy their weekend cravings. The rich and creamy texture, combined with the delicious crunch of Oreo cookies, makes for a delectable dessert that’s easy to prepare and sure to impress.
Whether you’re sharing it with friends and family or enjoying it all to yourself, this Oreo fudge is a tasty and convenient way to satisfy your sweet tooth. So why not give it a try and add some sweetness to your weekend!
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