The Delhi government has stipulated that proprietors and firm partners managing hotels, clubs, and restaurants within the city must furnish their police verification certificates by September 15, as stated by officials on Tuesday.
According to officials, the initiative by the excise department aims to guarantee that individuals possessing an excise license have a commendable moral standing and an untarnished criminal record.
In a recent directive issued by the excise department, it has been mandated that individuals holding positions as proprietors or owners of hotels, clubs, and restaurants (HCR), as well as those serving as partners and directors within firms operating such establishments, must provide their police verification documents.
The instruction was prompted by the excise department’s lack of awareness regarding changes in ownership, directors, or partners of firms overseeing hotels, clubs, and bars holding HCR licenses.
“It was a precautionary step to ensure that the retail liquor trade in Delhi was not affected by any unwanted persons in the wake of the alleged irregularities related to the excise policy 2021-22 which was withdrawn by the Delhi government,” PTI quoted a senior officer as saying.
Several private companies that were granted licenses for establishing outlets in Delhi under the excise policy 2021-22 have faced allegations of misconduct from investigative bodies such as the CBI and ED.
The city accommodates more than 970 HCR license holders, enabling them to serve alcoholic beverages within their operated hotels, clubs, and restaurants.
In a world where culinary experiences have evolved into an art form that transcends borders, Nutty Fox Gourmet Makhana emerges as a culinary masterpiece that pays homage to India’s rich gastronomic heritage. With each bite, Nutty Fox not only tantalizes the taste buds but also weaves a narrative that celebrates tradition, quality, and a passion for wholesome goodness.
Behind every culinary masterpiece lies an inspiring narrative, and the saga of Nutty Fox is nothing short of enchanting. It began with a profound passion for the opulent and aromatic tapestry of Indian flavors, setting forth a vision to offer an unparalleled indulgence for discerning taste buds. Drawn to the mesmerizing allure of India’s diverse regional cuisines, Nutty Fox embarked on a mission to reimagine culinary traditions by interweaving them with a contemporary twist.
The inception of Nutty Fox Gourmet Makhana was orchestrated by a brigade of culinary enthusiasts whose ardor for food was equaled only by their veneration for quality. Armed with an unyielding dedication to genuine ingredients and a steadfast commitment to preserving authenticity, this team embarked on an expedition to distill the very essence of Indian flavors into an international gastronomic treasure.
The Genesis: An Encounter with Destiny
The genesis of Nutty Fox’s aromatic odyssey can be traced back to a seemingly ordinary day, one of those quintessential family road trips where cravings for a savory bite danced with the rhythm of the highway. As Shubhashish Bharuka, the visionary behind Nutty Fox, recounts in his interview with SnackFax, the dilemma was all too familiar: the quest for a quick and wholesome snack amidst the limited highway fare. “Nothing really helped me in terms of chips or a quick bite,” Shubhashish recalls.
However, this seemingly mundane incident ignited a spark that would eventually fuel Nutty Fox’s rise. During a conversation with a family member, Shubhashish discovered a familial connection to a makhana (foxnut) farm in Bihar. Makhana, a cherished childhood snack, held a special place in his heart, but Shubhashish was dissatisfied with the available quality. This revelation became the catalyst, a driving force compelling him to refine and elevate not just his beloved snack, but also the snacking experience of countless others.
A Rocky Road to Resilience:
As with any endeavor fueled by passion and innovation, Nutty Fox’s journey was not without its challenges. Shubhashish candidly shared, “In the beginning, we faced setbacks. Retailers who had initially shown interest backed out, leaving us with unsold inventory. It was a tough period for us.” The initial hurdles could have deterred many, but for Nutty Fox, they became stepping stones on the path to success.
Then, the unexpected happened. A global pandemic reshaped consumer behavior and presented an unforeseen opportunity. Shubhashish reflected, “During the Covid lockdown, people were seeking healthier snack options. This shift in consumer mindset was a turning point for Nutty Fox. As more people embraced healthier eating habits, our gourmet makhana gained traction.”
The Nutty Fox Gourmet Makhana range is a testament to innovation, health consciousness, and an unwavering commitment to quality. Available in an array of enticing flavors such as Peri Peri, Chilli Lemon, Salt and Pepper, and Sour Cream and Onion, each bite is a celebration of taste and nutrition. Shubhashish explained, “We wanted to create a snack that not only satisfied taste cravings but also catered to health-conscious consumers. Our makhana is rich in calcium, antioxidants, and various nutrients, making it a guilt-free indulgence.”
One of the cornerstones of Nutty Fox’s success lies in its unwavering dedication to authenticity. Each makhana is a testament to the brand’s commitment to using 100% natural ingredients. Free from adulteration, preservatives, and chemicals, Nutty Fox’s offerings ensure that health-conscious consumers can enjoy a snack that aligns with their values.
Moreover, the meticulous production process ensures that Nutty Fox Gourmet Makhani is devoid of trans fats and is free from MSG, making it a wholesome and heart-healthy option. Shubhashish emphasized, “We take pride in producing a snack that not only excites the taste buds but also nourishes the body. It’s about delivering a complete experience.”
The Future on the Horizon
As Nutty Fox Gourmet Makhani continues to captivate discerning palates and carve a unique niche in the culinary landscape, it also serves as a reminder that the journey of a food venture is as much about passion as it is about taste. With each bite, Nutty Fox’s creation tells a story of resilience, innovation, and an unyielding commitment to quality – a tale that unfolds on taste buds and nourishes both body and soul.
In an era where fusion and experimentation define gastronomy, Nutty Fox Gourmet Makhana stands as an ode to tradition, an affirmation that the most captivating flavors are often those deeply rooted in history. As the sun sets on the horizon of culinary exploration, Nutty Fox shines as a beacon of gastronomic delight, reminding us that, sometimes, the most extraordinary journeys begin with a simple craving and a spark of inspiration.
Watch our exclusive conversation with Shubhashish Bharuka here:
Dr. Sibaram Khara, Vice Chancellor of Sharda University and Ashu Agrawal, Founder & CEO of FigFax
Figfax, a food industry focused investment platform has entered into a strategic partnership with Sharda Launchpad by Sharda University. This collaboration aims to introduce an innovative Food & Beverage Accelerator Program, poised to drive growth and innovation within the food and beverage sector for 50+ Brands in one year.
Sharda Launchpad, an initiative by Sharda University, is dedicated to nurturing entrepreneurship through skill acquisition, mentorship, industry engagement, and research-driven initiatives.
The Indian food industry is vibrant and constantly evolving, encompassing diverse flavours and a burgeoning startup culture. As India’s economy flourishes, there’s a growing hunger for innovation in the food and beverage sector. At this pivotal moment, the partnership between Figfax and Sharda Launchpad provides startups with a distinct opportunity for accelerated growth and success.
Amid the rich tapestry of Indian cuisine, emerging food and beverage brands often struggle to access specialized financial guidance and industry insights. This collaboration directly addresses these challenges, bridging the gap between ambitious entrepreneurial dreams and practical strategies.
The Accelerator Program, at the core of this partnership, is a comprehensive initiative which has set an ambitious goal of accelerating 50 dynamic brands in its inaugural year, through a combination of skill acquisition, mentorship, research initiatives, and industry interactions. By harnessing its fintech capabilities, Figfax will extend financial insights, resources, and expertise to participating startups of this program, enabling them to navigate challenges and capitalize on growth opportunities effectively.
Speaking on the occasion, Ashu Agrawal, Founder & CEO of FigFax, said, “At FigFax, we believe in the potential of the Food Industry and many emerging brands in the space. Embarking on this partnership with Sharda Launchpad is an exciting step forward for Figfax. We are thrilled to join hands with an institution that shares our vision for fostering innovation and nurturing entrepreneurial spirit. This collaboration resonates deeply with our commitment to driving positive change in the food industry. Together, we are poised to create a powerful platform that empowers emerging food and beverage brands with the tools, knowledge, and resources they need to thrive. This partnership signifies not just a coming together of two entities, but a fusion of expertise and passion that will shape the future of the culinary landscape.”
Dr. Sibaram Khara, Vice Chancellor of Sharda University expressed his wishes for the success of this program and said “This visionary program is poised to ignite a new era of culinary innovation and empower aspiring food entrepreneurs to create, innovate, and succeed in the dynamic world of gastronomy. Our mission is to nurture a generation of culinary entrepreneurs who not only delight our taste buds but also contribute to economic growth and societal well-being.”
Dr. Amit Sehgal, Director of Sharda Launchpad informed that the program will be launched on 21st August on the occasion of ‘World Entrepreneurship Day’ (Udyamita Diwa) with a panel discussion.
The Indian culinary landscape is currently experiencing a profound transformation, as it wholeheartedly embraces the rich array of regional flavors that have been cherished within our nation for generations. The dynamic world of street food has significantly enhanced the allure of urban gastronomy, providing captivating experiences for both locals and travelers alike.
As highlighted in the recently unveiled Godrej Food Trends Report of 2023, the past decade has witnessed a consistent surge in the fascination surrounding street food. Fueled by the power of digital media, street food has captured the spotlight, showcasing narratives that span from the extraordinary to the unconventional. This influence has been so profound that Indian adventurers are now selecting their travel destinations with the primary intent of uncovering and savoring local street food treasures.
The report convened a diverse assembly of more than 350 thought leaders, encompassing celebrity chefs, home chefs, professional culinary experts, food bloggers, health practitioners, media personalities, mixologists, nutritionists, restaurateurs, sommeliers, food producers, and various other professionals. This varied gathering collectively imparted profound insights stemming from their individual domains of proficiency.
Indian street food destinations that will see the most interest in 2023:
Lucknow: Regarded as the prime street food destination by 63% of experts, the city is expected to attract a growing number of travelers who will indulge in the delights of local street foods.
Kolkata: Following closely, 57% of the panel anticipates an increased demand for local street food in Kolkata, solidifying its reputation as a hub for culinary exploration.
Amritsar: 55% experts, predict that Amritsar will witness more interest among people who seek to delve into the realm of local street food.
Indore: Notably, 47% of experts express a belief in the rising curiosity among consumers to uncover the treasures of local food in Indore, suggesting an emerging trend in the city’s culinary scene.
The street food of India encapsulates a miniature representation of the nation’s multifaceted culture, skillfully crafted to create a resounding impact. Moreover, Indian street food effortlessly combines accessibility, affordability, and delectability. As a result, it offers travelers a unique avenue to immerse themselves in the everyday lives of ordinary citizens. This experience serves to underscore the intricate interplay between history, geography, religion, and culinary choices, providing insight into the reasons behind people’s dietary preferences.
Rushina Munshaw Ghildiyal, Managing Director of Perfect Bite Consulting and Curating Editor of the annual Godrej Food Trends Report, said, “This Independence day, let’s celebrate the diversity of food in India. With its multifarious population, India is a treasure trove of local foods waiting to be discovered. Not only does each region of the country boasts its own distinct flavors, ingredients, and cooking styles, but also has a rich repertoire of local street foods. Indian street food is as varied as its regional cuisines. This Independence Day, let us celebrate our the gastronomic freedom and love for all things chatpatta masaledar, and crispy that unite us as Indian.”
An individual has lodged a complaint after discovering a deceased rat in a meal they had ordered from a restaurant in Mumbai. Subsequently, authorities apprehended the restaurant’s manager and two chefs, as confirmed by an official statement on Wednesday.
The diner, identified as a bank executive, visited the restaurant situated in the suburban area of Bandra after a shopping excursion on Sunday evening, according to a statement from an official at the Bandra police station.
While having dinner, he found a dead baby rat in the chicken dish he had ordered, as per the police.
The customer initially did not notice it in the curry and consumed some of it as he thought it to be a piece of chicken. Later, he got suspicious over the meat and found it to be a baby rat, the official said.
When he complained to the restaurant staff, they apologised to him.
The customer, however, started feeling sick after discovering the rat in the curry and he visited a doctor.
Acting upon his complaint, the restaurant’s manager and two chefs were apprehended and charged under several sections of the Indian Penal Code. These include 272 (related to the adulteration of food intended for sale) and 336 (pertaining to actions that endanger the lives or safety of others), as stated by the official.
Initially, McDonald’s took the step, followed by Subway, and now Burger King has also chosen to eliminate tomatoes from the wraps and burgers served in numerous Indian branches.
“Even tomatoes need a vacation … we are unable to add tomatoes to our food,” two Burger King India outlets have posted these notices, Reuters reported on Wednesday.
As reported by Reuters, the American sandwich chain has gone so far as to discontinue the longstanding practice of providing complimentary cheese slices.
“Why are there no tomatoes in my burgers?” reads a question on the support page of Burger King India’s website. The answer states its Indian franchisee follows “very high standards of quality” and tomatoes will be back soon.
“We request your patience and understanding,” it says.
Last month, due to the escalating costs of vegetables, both McDonald’s and Subway made the decision to remove tomatoes from their burgers, sandwiches, and other menu items.
In certain cities, including the NCR region, the cost of tomatoes has surged nearly eightfold. Retail prices for tomatoes in Delhi now range from INR 170 to INR 200 per kilogram, representing an astonishing increase of over 700% since January 1st.
The significant surge in prices, attributed to supply disruptions resulting from heavy rainfall, has raised apprehension among consumers. This situation has led numerous households to temporarily exclude tomatoes—a vital component in essential Indian cuisine—from their meals.
Fueled by the sharp increase in tomato prices, as well as elevated costs of vegetables and various food products, retail inflation surged to a 15-month peak of 7.44% in July.
As per data released by the National Statistical Office (NSO), the Consumer Price Index (CPI)-based inflation for the food basket stood at 11.51% in July. This marked a substantial increase from 4.55% in the previous month and 6.69% in July 2022.
During July, the yearly inflation rates for various categories were as follows: vegetables basket at 37.44%, spices at 21.63%, pulses and related products at 13.27%, and cereals and their derivatives at 13%.
Amid soaring tomato prices, the government has introduced fresh measures aimed at alleviating the impact on the general public.
The Ministry of Consumer Affairs has instructed cooperatives like Nafed and NCCF to acquire tomatoes from Andhra Pradesh, Karnataka, and Maharashtra. These tomatoes will be distributed in significant consumption hubs.
Cash-strapped Dunzo, a quick commerce start-up, is now confronted with an additional obstacle. Off-roll employees at the company’s dark stores in Bengaluru have ceased operations following a delay in receiving their July salaries, sources reveal.
The issue began to simmer at the beginning of the week when a number of off-roll workers in the city suspended their tasks, insisting on receiving their salaries for the month of July.
Mainly responsible for packing groceries and delivering them to assigned partners in Dunzo Daily service, the off-roll employees play a key role in the process.
“There have been nearly 70 off-roll employees of the dark stores whose salaries have also not been released,” said one of the sources on the condition of anonymity.
“We have built a hybrid network of stores for Dunzo Daily, which is a combination of dark stores and partner stores. This network is dynamic and continues to evolve. Where it makes business sense for us to have partner stores, we will switch to that model. We are live in more than 95 per cent of our geos in Bengaluru, except in a couple of areas where we are transitioning to partner stores. We should be operational in these areas soon,” said a Dunzo spokesperson.
The company, headquartered in Bengaluru, now operates dark stores in just a few locations, all within its home market of Bengaluru. This number has significantly decreased from its previous count of around 250 stores spread across the nation.
“Dunzo had nearly 250 stores all over the country, but right now it has come down to single digits,” said another source.
This development arises amidst the financial challenges confronting the quick-commerce entity, which has implemented cost-cutting measures including the layoff of approximately 300 employees.
In the previous month, SnackFax had disclosed that the company had postponed salary payments for both its current and former employees until September 4. Additionally, the company has shifted its focus from business-to-consumer to business-to-business operations, with the introduction of Dunzo for Business.
In its most recent funding round, Dunzo secured $75 million through convertible notes, with participation from its current investors, Google and Reliance Retail.
According to market intelligence firm Tracxn, Reliance Retail, the company’s largest shareholder, possesses approximately 25.56 percent ownership, while Google holds around 18.53 percent of the shares.
As of May 2022, Dunzo held a valuation of $757 million and has accumulated $497 million in equity investments up to the present, according to data from Tracxn.
The prices of cardamom are skyrocketing to unprecedented heights due to the significant lack of rainfall causing turmoil in the Idukki district of Kerala. This region is the primary hub for cardamom cultivation in the country.
On average, prices have surged twofold to approximately INR 2,000 per kilogram compared to a couple of months earlier. The highest price for top-tier quality has surged to around INR 3,000 per kilogram. This scenario harks back to a situation four years ago, during which average prices exceeded INR 4,000 per kilogram, and the peak price soared to INR 7,000 per kilogram due to the absence of the south-west monsoon rains.
Reports indicate that rainfall in various regions of the Idukki district, the central area for cardamom cultivation, has fallen short by 30 to 50 percent up to this point.
“The harvest began towards the end of last month and the production looks to be 30 to 40 percent short because of poor rainfall from June. If it rains towards the end of this month or in September, we may get some good crop by December, but the current damage cannot be set right,” said K K Saseendra Babu, MD of Vandanmedu Green Gold Cardamom Producer Co. Ltd.
He estimates that the overall cardamom output in the nation might decrease to approximately 15,000 tonnes, down from the 25,000 tonnes recorded last year. The reduced quantity of leftover stock has also played a role in propelling the surge in prices.
Currently, consumption is subdued, and considering the prevailing prices, it remains uncertain whether there will be an uptick as the festival season commences after September. The peak of domestic sales typically occurs during the Durga Puja-Diwali period. The restrained demand might curtail the escalation of cardamom prices until the festival season initiates.
“The pattern of consumption has changed after the Covid pandemic. The market has become price sensitive, and the demand is for cheaper, lower quality cardamom. The total annual domestic consumption could have fallen to 25,000 tonnes from around 35,000 tonnes,” Babu said.
While the prices offer profitable returns for the cultivators, they are unable to capitalize on this opportunity due to the scarcity of remaining stock. Since prices reached unprecedented heights in 2019, cardamom cultivation has expanded to encompass additional areas within the Idukki district as well as in Tamil Nadu. Large-scale curry masala producers, who purchase in bulk, procured a certain quantity when prices were lower.
Over the past three years, cardamom prices have maintained an average of approximately INR 1,000 per kilogram. Considering the increase in production costs, growers can only experience profits if the prices exceed INR 1,200 per kilogram.
“Apart from the decline in consumption there is also the risk of Guatemalan cardamom entering the Indian market towards the end of the year, which could impact domestic prices” pointed out P C Punnoose, CEO of Kerala Cardamom Processing & Marketing Co. Ltd. Gautemala is the biggest cardamom producer in the world and last year the country’s production was higher at around 45,000 tonnes, which helped it to dominate the export market
Guatemalan harvest usually begins around October.
India’s cardamom exports also experienced a decrease in the previous year due to the dominance of Guatemalan cardamom in the market. The cardamom exports during the year 2022-23 witnessed a decline of 30 percent in quantity, amounting to 7,352 tonnes, along with a year-on-year decrease of 36 percent in earnings, totaling INR 875 crore. In the preceding year, 2021-22, cardamom exports had achieved a remarkable high, with a quantity of 10,572 tonnes valued at INR 1,375 crore.
“Importers in Kuwait and Saudi Arabia are asking why India has suddenly increased the price. The prices are around $ 31 per kg. Even at $19 per kg earlier, we were not finding too many takers in the world market,” said Nithyanandan, partner of SPG Ramaswamy Nadar and Sons, a leading exporter.
After October, when Guatemala enters the global market, it will likely offer cardamom at a more affordable price compared to India. As a result, India might face the risk of losing its position in the Gulf market, which is a significant buyer of cardamom, to Guatemala.
Moreover, a lack of monsoon rains might elevate cardamom prices to even higher levels, impacting both domestic consumption and exports.
Carlos Abrams-Rivera is slated to become the Chief Executive Officer of the Kraft Heinz Co. starting from January 1, 2024. In this role, he will succeed Miguel Patricio, who has been serving as the CEO since 2019. Come January, Miguel Patricio will be transitioning to the role of Non-Executive Chair of the board, marking a significant shift in leadership within the company.
Mr. Abrams-Rivera will maintain his position as president of the North America Zone until the start of the upcoming year. Additionally, he will assume the expanded duties of being the president of the entire company.
“Carlos is the best person to lead the next phase of the company’s transformation,” Mr. Patricio said. “His strategic and innovative mindset is ideal to continue to propel Kraft Heinz forward on our path to greatness.
“Since joining Kraft Heinz in 2020, he has consistently delivered strong results in the North American retail and Away From Home businesses. Carlos’ experience in both developed and emerging markets complements our ambition for growth.”
Jack Pope, lead director of the Kraft Heinz board of directors, added, “The transition from Miguel to Carlos reflects the board’s thoughtful succession planning, and we are confident that the company will continue to accelerate growth with Carlos assuming the role of CEO. He is an experienced leader with a long tenure in the food and beverage industry who has shown consistency and excellence in execution.”
Arcadia Biosciences, a food and beverage group, has indicated the possibility of pursuing an acquisition or merger with the US company.
During an earnings call to review second-quarter results, the proprietor of GoodWheat pasta and Zola coconut water deliberated the prospect of a potential acquisition of the company.
Last month, Arcadia Biosciences revealed the initiation of a comprehensive evaluation of the company’s strategies, with a primary aim of optimizing long-term value for its shareholders. To aid in this endeavor, the company has enlisted the services of Minneapolis-based investment bank, Lake Street Capital Markets. This collaboration will involve a thorough exploration of strategic possibilities, encompassing potential avenues such as acquisitions, company divestiture, mergers, asset sales, joint ventures, licensing agreements, or capital augmentation.
CEO Stan Jacot said during the call, “As we had mentioned previously, our strategic plan calls for an acquisition that would allow us to bring the GoodWheat value proposition to an existing brand in a new wheat-based category.
“There are many categories in the grocery aisle where our proprietary wheat can provide significant differentiation, and we believe there is a tremendous opportunity to scale our business faster by purchasing an existing brand in a different category that already has broad shelf placement and established distribution.
“While we have narrowed the field of target acquisitions, we have also received several inquiries from parties interested in a larger merger, so we feel that this is the right time to explore the myriad of options with an objective banking partner, especially after closing of the second quarter of 2023 in an excellent cash position,” he added.
Jacot further stated the company’s objective to secure placement for GoodWheat in 3,000 retail stores by year’s end.
In the upcoming quarter, Arcadia Biosciences plans to implement price reductions for GoodWheat pasta as part of its strategy to maintain competitiveness.
Jacot said margins are likely to slide slightly, “It just is going to be kind of more like mid- to low-20s versus mid- to high-20s.”
The company is to wind down its SoulSpring CBD and ProVault recovery brands to focus on GoodWheat and Zola.
Arcadia Biosciences reported revenues of $1.4m for the quarter, down 64% on the previous year’s $3.9m. A year earlier, revenues included sales of GoodWheat grain and body care products that no longer are part of Arcadia’s portfolio.
However, the California-based company had net income of $823,000 this quarter compared to a net loss of $3.9m in the second quarter of 2022.
Over the first six months of the fiscal year, Arcadia sustained a net loss of $8.6m, which compared to a net loss of $8.3m in the corresponding period a year earlier. Six-month revenues of $2.9m were down 59% from $7.1m.
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