By Rashmi Pradhan

THE PANEL-discussion-on ’Feeding the Millennials: Future of Indian cuisine in an evolving young market’ at BW F&B Conclave and Expo 2015 was moderated by Advaita Kala, Writer and Food Columnist. Among the panelist were Manjit Gill, Corporate Chef, ITC Hotels and President, Indian Federation of Culinary Associations (IFCA); Davinder Kumar, President, Indian Culinary Forum (ICF) and Vice President F&B Production, Le Meridien New Delhi; Monish Gujral, Chairman & MD, Moti Mahal; Ravitej Nath, Executive Chef, The Oberoi New Delhi; Riyaaz Amlani, CEO & MD, Impresario Entertainment & Hospitality Pvt Ltd. and President, National Restaurant Association of India (NRAI) and Manish Mehrotra, Corporate Chef, (Luxury Dining), Old World Hospitality Pvt. Ltd.
Millennials or Gen Y term is usually used to refer the set of people with birth years ranging from the early 1980s to the early 2000s. Commenting on Gen Y consumers, Amlani said that this segment has astonishing awareness. They are well travelled and are willing to spend on food. For them food has become a great socializer. Echoing the same sentiments, Chef Gill said, ’People are aware and they know the food.’ Chef Nath opined, ’Give them what they are looking for, give them what they want and they will be your customer forever. There need to be an element of youthfulness in the food.’ Mehrotra said that it is a challenge to feed this generation. He opined that Gen Y don’t go out for Indian food and to get them understand Indian food is difficult. However Amlani believed that ethnic Indian cuisine is emerging. Indian food is so diverse and vast. The consumer now is exploring more and goes into deep to understand the food.
Breaking down the kind of consumers in different categories, Gujral said, ’There are three categories of consumers as per the demand for food: (a) comfort food (b) franchisation (c) night food. Chef Kumar said, ’Over the years, food has witnessed a sea change due to technology. Industrialisation has changed the mindset. Nutritious food prepared with twist using the fresh ingredients and creativity can do wonders. Change is the name of game.’ Giving a cautionary statement, Chef Kumar said, ’Don’t forget the roots of a cuisine.’

The author is Assistant Editor at BW Hotelier.

Photo: Chef Manish Mehrotra, Corporate Chef (Luxury Dining), Old World Hospitality Pvt. Ltd, making a point during the session. Photo: Sanjay Sakaria.