All posts by alsolitoposto

A Brief Guide to Manhattan Cocktails

When it comes to whiskey-based cocktails, one of the most popular and timeless options is the Manhattan. You can enjoy a stylish and straightforward drink that endured two hundred years. 

Everything started with the arrival of vermouth in the US in the mid-19th century. This drink was highly prominent throughout the 19th century, which is an essential factor for creating Manhattan. 

By clicking here, you will learn the importance of bourbon for your overall health. 

During and after Prohibition, whiskey became highly popular, which is why people drank Martini for decades. Still, bartenders started educating themselves, which is why they created other options as well.

It would be best to learn more about Manhattan by staying here and reading the further article.

  1. Trifecta is Crucial

The main idea is to add two parts of whiskey, one part of sweet vermouth and bitters, which are components of the Manhattan cocktail. During the initial days, it featured other ingredients as well.

According to William Schmidt, the ingredients of this cocktail included two dashes of bitters, two dashes of syrup, 2/3 drink whiskey, one dash of absinthe, and 1/3 wine vermouth.

Some people also added maraschino liqueur, which was essential for boosting the flavor. You should know that the core ingredients include bitters, vermouth, and whiskey, which is a crucial combination that outlasted other options and trends.

  1. Combination of Dryness and Sweetness

Another crucial aspect of this cocktail is that you can implement either dry or sweet vermouth in combination with two parts whiskey and bitters. We are talking about a slight variation known as the Perfect Manhattan.

Of course, you must keep it balanced by being careful while making it. If you wish to create the best combination of dry and sweet flavors, you should ultimately follow the recipe.

The main goal is to get a pleasing taste that will provide you peace of mind. You can also add sweet vermouth in a combination of demerara syrup. 

  1. Should You Use Bourbon or Rye?

According to historians, the first spirit used to make a Manhattan was rye. The main reason for that is because it was the first grain used for whiskey production. However, some reports state that bourbon became a prominent option at the end of the 19th century.

Still, a few stories stated that the Manhattan is a perfect drink before dinner with a combination of first-rate bourbon whiskey and vermouth. Therefore, you should choose Manhattan cocktail bourbon or rye based on your preferences.

It is vital to remember that rye comes with savorer flavor, while bourbon is a sweeter option that will offer you vanilla notes. 

  1. Avoid Shaking It

If you create cocktails with eggs, cream, milk, or juices, you must shake them. The main reason is that they need to dilute, aerate, and bind together inside a shaking tin.

However, if you are combining alcohol-based cocktails, you should not shake but stir it. Stirring will ensure chill and dilution while maintaining the silky and weighty texture of bourbon and vermouth. That way, you can enjoy the amber appearance inside your glass.

  1. Think About Proof of the Vermouth 

Even though an original recipe features a two-to-one ratio of whiskey and vermouth, but you can adjust it based on your preferences depending on a spirit’s proof. 

For instance, if you are using eighty-proof bourbon, you should reduce the amount of vermouth to ensure you do not get a highly potent drink without good flavor. 

At the same time, you should avoid drowning out the flavor, which is an important consideration to remember.

  1. You Should Use Angostura

The main idea is to use a particular bitter that will provide you with another dimension you can use. Therefore, Angostura became a standard in this situation. However, it is not always the best option based on a debate.

According to different cocktail books, you can use other bitters and Peruvian, for instance, or Bookers. Still, Angostura is one of the most prominent options you can choose, which is why you should avoid experimenting to get an old-school taste and flavor.

Mixing a Manhattan

We decided to present your recipes to help you mix this drink depending on your preferences and enjoyment. Each one comes with three essential ingredients, including bourbon or whiskey, vermouth, and bitter.

However, some of them feature other ingredients that will ensure better flavor. Check out this guide: https://www.huffingtonpost.ca/2013/08/07/best-bourbon_n_3714861.html to learn everything about bourbon.

  • Original – The first thing you should do is to almost freeze a martini glass by placing it in the freezer. You should add the ingredients we have mentioned above in a mixing glass. Fill it with cubed ice for at least half of the glass. The main goal is to stir it by using a bar spoon for at least half a minute. You should place it into a glass and garnish it before serving.
  • Dry – You will need two half shots of rye whiskey or bourbon and one shot of dry vermouth. Apart from these ingredients, you should add two to three dashes of Angostura bitters. Finally, it would be best if you garnished it by using the lemon peel.

Finding The Perfect Back Bay Restaurant Experience Part 5

Hey there! Slow down now, you don’t want to fill up on your appetizer. Leave some room in your stomach for the reason you came to the Back Bay Restaurant, the main course! We started this guide with hints on identifying the small overlooked aspects of a restaurant, but the main course is no small piece. So in this week’s edition we will be discussing everything that comes with the main course. When I order an entree at a restaurant, I am never satisfied with my meal unless it has some tasty side dishes. The meal seems incomplete if I order a bacon cheeseburger and all I get is the burger. I’m talking fries, onion rings, coleslaw, pickles, and the whole show. No matter what you order, be sure to look for that fine print that says “served with…” You want to make sure to check out what a restaurant has for salads. This means salads as an entree such as a Caesar chicken salad or a seared-chicken salad, as well as vegetable salads. It’s important to inspect the freshness of the salad as well. You do not want old leaves that leave a bitter taste in your mouth and force you to turn your salad into dressing soup to filter out the nasty taste. Check the list of available dressings, any restaurant that cares about its customers will be sure to have several different types of dressings. The dressing allows you to enjoy your personal favorite taste in the salad; it gives you the option of what you would like to excite your taste buds with.

Don’t be stuck with the same boring dressing every time because the venue only offers two dressings. If you’re looking for something a bit more filling than a vegetable salad. You are probably like me and you are going to want some crispy, slightly salted fries. These fries should be fried well. Nothing ruins a meal like having fat chewy fries that still taste like a raw potato. The same goes for the onion rings, or half baked potatoes. Whatever you desire for a side dish, it better be made properly. No one at a nice Back Bay Restaurant should have to suffer through their meal because their side dish keeps leaving a rotten taste in their mouth. It should be treated with just as much care as the entree. If you are the type that needs something between the appetizer and main course, you may want to order a soup. If you aren’t a picky eater in general, you’re probably a picky eater when it comes to soups. Everyone has their favorite when it comes to soups, and you want to be satisfied so the restaurant should be sure to have a variety of soups to suit all of its customer’s individual taste buds. That about sums it up for everything that comes with your main course, next time we’re digging knife and fork into that main entree that will make your Back Bay Restaurant desires come true.

How to Choose The Best Restaurant And Bar Supplier

It doesn’t matter whether you’re just breaking into the restaurant industry, or whether you’re a 20-year veteran: a good source for restaurant supplies and bar supplies can make your life easier and your kitchen operate more smoothly. But how do you choose? Before making any decisions, you have to determine and prioritize your needs.

First of all, you should evaluate your menu and determine the things you absolutely have to have in the way of restaurant supplies in order to operate properly. Seating, tabletops, cooking equipment, dish tanks, and utensils are usually at the top of the list. The “must haves” are the ones you should make a proper investment in, and are not good places to try to cut corners.

Once you’ve determined your absolute essentials, think strategically about extras that can reduce kitchen labor or add flexibility to accommodate future menu changes. Kitchen supplies like commercial food processors and vegetable choppers can make a big difference in the time it takes to prepare dishes.

Third, don’t forget the “little” things. Make sure you have an adequate supply of the basic tools you need in a commercial kitchen: spatulas, scoops, knives, pot holders, food service carts, and thermometers are just a few. You’ll also need table utensils, napkins, plates, drinkware, and condiment containers.

Finally, don’t forget about storage. You’ll have to have food storage and shelving for perishables and non-perishables, and they’ll have to meet restaurant codes. Every restaurant is different, so the needs will vary some from one to another.

In many cases you can get a better deal on your restaurant supplies and bar supplies if you work with one dealer who can give volume discounts. Price, expertise, and customer service (not necessarily in that order) are three qualities of restaurant suppliers that you must not compromise on. These three qualities are often interdependent, and you should evaluate suppliers to find the one that offers you the best possible combination of price, expert knowledge, and customer service.

If you choose to work with an online restaurant supplier, it is essential that you consider shipping costs, their return policy, and the availability of parts for the equipment you buy. Premium bulk restaurant suppliers won’t stay in business if they alienate their customers with poor customer service or shipping costs that offset any savings on the products themselves.

Once you find a provider of bulk restaurant and bar supplies that treats you right and gives you quality for your money, you’ll have an easier time when it’s time to expand, redecorate, or revamp your menu. A supplier that understands everything from bar stools to steam table pans to heavy gauge stainless steel cookware and bakeware can be a big factor in your success.

Choosing a restaurant supplier should be the product of research and thorough needs analysis, coupled with knowledge about the supplier’s history, policies, and expertise. The right supplies from a top dealer of restaurant equipment will help your business’s success both short term and long term. Don’t rely upon just anyone for the equipment and supplies you need to run your restaurant properly.

Wild Bangkok Bar And Grill Denver Offers Sophisticated Thai Cuisine

Wild Bangkok Bar and Grill, Denver is the ideal choice if you are looking for a popular restaurant offering delicious Thai cuisine made from the best ingredients. As Thai food helps in sustaining an active life, it is the best way to dine out of house. Located in Denver, Colorado at 1630 Welton Street, across from the 16th Street Mall, Wild Bangkok Bar and Grill is a spacious restaurant provides a welcoming and charming environment to the visitors. A wide variety of Beverages is also a part of their menu. Guests just love the style of Thai food made from different flavors which are mingled together in a unique way.

The restaurant also features a full bar behind the dining space where guests can enjoy Happy Hour twice a day from 3 to 7 PM and 9 to 11 PM daily. The Happy Hour features Thai hors d’oeuvres and draft, well and wine specials. Guests will also enjoy weekend entertainment ranging from Thai musicians and dancers to American Jazz and Classic rock. Their VIP Khantoke dining area, a mainstay in Northern Thailand, features long tables and booths and can accommodate both romantic dinners as well as group outings, especially on Friday and Saturday nights. Wild Bangkok Bar and Grill, Denver offers affordable prices for its dishes with Lunch entrees priced at just $7.95 and dinner entrees at $9.95 along with $5.00 lunch entree specials and $7.00 dinner entree specials every day.

Wild Bangkok Bar and Grill is the favorite choice of people for enjoying organic Thai cuisine. The restaurant has also received great reviews from its guests for its upscale environment, fast and excellent services along with great ambience shown by the hosts. Their Executive Chef team has more than thirty years of award winning experience and brings the best out of their past experiences in different continents. It also makes arrangements for live acoustic entertainment every Friday and Saturday from 7pm to 10pm (Happy Hour 9pm to 11pm). Make your reservations online and enjoy the authentic and most sophisticated Thai food at Wild Bangkok Bar and Grill, Denver. Customers can make a reservation either by calling Wild Bangkok at (303) 623- 4999 or reserve on-line at . For more details, please browse through .

Glorious Gourmet Food In Paris – Part Ii

If there’s one thing the French know how to do well, it’s food. Food is more of an art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to my readers if I did not go and seek out Paris’s finest gastronomic glories for you. Sampling the following is not an option ? it’s a must!!!

In Part I, we discovered Paris’s finest fromageries in Androuet’s 5 Parisian cheese shops and real French bread at Poilane’s. Now, we bring to you two more of those glorious Parisian gourmet food places.

Lafayette Gourmet ? a Riot of Tastes and Colors

The Galeries Lafayette is one of the most distinguished and famous shopping landmarks in Paris. Their high-fashion displays and grand old-world architecture (including a very fine stained-glass dome) make any shopping there a remarkable experience. I have to admit though that I tend to spend most of my time loitering around its breathtaking Gourmet food court.

The food court is located on the top floor of the Galeries, and is a veritable riot of tastes and colors. There you’ll find everything and more to tantalize the dedicated gourmet: a bakery with a dizzying array of specialty breads and pastries (testament to France’s continuing love affair with baked goods of every description); a cheese counter with at least a hundred different varieties of cheese (both French and imported); meats and seafood; a deli offering the very best specialty foodstuffs; and fruit and veggies of every origin from all around the world ? all products flawlessly fresh.

There is even a large section dedicated to every spice imaginable. The luxury chocolate and candy displays are worth a prolonged visit. I usually stock up here on all kinds of European chocolates when I’m in town as many brands can’t be found in the US and all of them are sold cheaper in Paris.

To top things off, Lafayette Gourmet also boasts a ‘wine library’ unlike any other: 1,800 of the world’s finest wines, classified and presented with enough loving attention to satisfy demanding wine connoisseurs.

40, boulevard Haussmann 75009 PARIS
Metro: Chauss?e d’Antin La Fayette

BE ? Tasty and Classy

Boulang?picier, or ‘BE’ for short, is owned by two of Paris’s most famed and respected chef and baker: Alain Ducasse and Eric Keyser, respectively.

BE’s name and concept result of the fusion of ‘boulanger’ (baker) and ‘?picier’ (grocer). Its culinary creations are inspired by simple, traditional French recipes.

BE is housed in a smart, typically Parisian building located not too far from the Arc de Triomphe, and close to the Parc Monceau. This makes it an ideal spot for a take-away lunch near one of Paris’s loveliest green expanse.

On sale is a carefully selected range of fine products and a tempting selection of sandwiches, homemade soups and fresh salads as well as pastries and desserts, whether to take away or eat in (there is a seating area that takes about ten).

On the grocery front, BE sells a range of gourmet goods (unusual spices, condiments, jams, chocolate, candy, pasta etc.), and a small selection of organic produce and dairy products.

On the bakery front, they sell Mr. Keyser’s renowned breads, made on the premises, whether as a loaf to take home or in the mouth-watering array of ready-made sandwiches. I had never actually tasted Keyser bread, and was genuinely surprised to find that it was far superior to almost anything I tried from other Parisian bakeries, including the famous Paujauran bread.

The array of breads is carefully displayed; they are made from various combinations of high-quality ingredients and are all at once tasty, crusty, fresh and moist, a welcome break from the ubiquitous mass-produced chewy white bread.

I was particularly intrigued by their concept of ‘Sandwich Brochettes’, an assortment of mini-sandwiches on skewers. After much deliberation, I went for the ‘Brochette Riviera’, which was comprised of little buns of black olive bread filled with tapenade (olive paste) and slices of fresh goat cheese; tomato buns filled with tomato ‘caviar’ and basil turkey; and then basil buns filled with pesto and sun-dried tomatoes. Wise choice.

I washed down the lot with a bottle of Orezza, a sparking mineral water sourced from springs near Rappagio in Corsica. I’d never tasted it before, and had expected to find the more common French mineral water brands such as Chateldon and Badoit, but it was a pleasant surprise ? Orezza has a fine flinty aftertaste and delicate levels of natural gas.

Naturally, this ‘designer food’ isn’t the cheapest: sandwiches start at 5 euros, and my Brochette Riviera set me back 7.5 euros. But it was worth every cent.

Tuck into BE’s tasty and classy food on the go or to take away at 73, boulevard de Courcelles, 75008 Paris

Which Country Makes The Best Steak?

It is undeniable that where your steak was raised can influence the flavour and texture of the beef cut. However, when it comes to determining which one is the best steak for you, it is best to judge this based on your own personal preferences.

From cut to texture to flavour to leanness to marbling… even the amount of fat your Argentinian steak contains – all can affect which steak you enjoy more.

If however, you are genuinely looking to buy steak, for instance British steak, the main advice we can offer is to not judge your steak based on its origin but more on how it was raised.

How to buy steak

Research has proven that for the juiciest, most flavoursome cuts of beef; naturally reared, grass fed cattle is best.

Allowed to freely roam and graze for at least 120 days a year, these open living conditions contribute towards happier cattle, better marbling and ultimately leaner cuts of beef – all because of this regular exercise.

But animal welfare isn’t all you should be looking for when you choose to buy steak online. Whether your beef steak is organic or not can also influence its overall taste and texture…

What is organic meat?

Organic meat may traditionally cost more than standard meat; however the difference in their upbringing can play a strong part in affecting their succulence and cut.

For instance, aside from being raised on feed that hasn’t been affected by synthetic chemicals, pesticides, insecticides and herbicides; meat can also be classified as organic if the cattle haven’t been raised on antibiotics, growth hormones, ground up animal parts or manure.

Worryingly, many farmers use antibiotics and growth hormones to help stimulate extra milk production and growth; however such stimulation often leads to poorer cuts of beef.

Fortunately new laws and legislations have made it impossible for farmers to falsely claim their livestock is organic as all their meat has to be traceable, meaning you can easily research their sources independently.

Buy steak online

No matter your preferences, British steak, Australian steak or Argentinian steak, you can confidently invest in quality gourmet steaks. Simply remember to look into the upbringing of your steak, and you can feel rest assured that why you buy steak you are buying the best cut for you.

Marketing Your Restaurant Successfully

Marketing your restaurant needn’t be expensive or hard work,in fact it can be quite ‘s explore some cheap yet effective ideas to get more people through your doors.

Firstly let’s utilise your existing average most booking are between 2-4 people,one very quick way to change that is offering deals based on parties of 8.That’s

right double up your average can be done by offering a 2 for free deal with parties of 8 or more.Every restaurant has their regulars and these are the very people

who will be happy to brings friends specially designed business cards made with the offer.Business cards are small and easily stored in a them stand out.

Allow these offers to run for 60 days at a time people only eat out once a month,this will encourage them to go to your restaurant.

Another good idea is creating a mobile website,this can be a powerful marketing tool.Create a page for your offers and have a QR code made with your mobile offers page.

Have this code put on your business cards and other promotional material.Encourage users to bookmark your mobile site on the home page of their smartphones.Another good

idea is a have a random discount night,you do not advertise this you simply discount every persons bill for that the bill write special discount a

promo business card placed beside the bill stating every now and then you have an announced discount can bet they will be talking to their family and friends

about that.Groupon is one marketing tool some restaurants use but do not properly exploit which creates a out the loop if you use the email address

of all your groupon and regular customers (why should they miss out,they are loyal to you) and offer deals doesn’t take a genius to figure out you’ll make more

money not having to pay groupon 40% or so.

By offering the deals directly you can get a nice cash injection,don’t run these type of deals on a regular basis or people will start waiting for the every so

often if you need to but not regularly.Marketing is essential getting new customer aware of you.Consider random actions like giving someone 50% off their bill,these sort

of actions get people talking.Explain you do random things like this,people will come hoping for the discount but not expecting ‘s like the lottery you hope you win

but you don’t expect to but the buzz is there.Treat your regulars well,they have supported you by visiting regularly,show your appreciation.

Finally,make sure everything you do is based around the customer,the food,the you get more customers you can slow down the marketing,don’t stop but slow it down.

Laying on some food for a local charity is not only a decent thing to do but will give you alot of successful people are in charity circles.Hopefully

this article has got your head in the right zone for marketing your restaurant and here is to your success.

A Royal Dinner at The Cellar

Earlier this month, our relative family visited us here in panchkula. They were here for an outing. My dad being a business man was busy that day and gave me the responsibility to take care of them and their dinner. The family had two young boys and they were obviously keen in some adventure out here.

As I wanted to make sure that everything is planned well, I called Exotic time club, Chandigarh to arrange a dinner for us. And they reserved a table at ‘The Cellar’ in sector 9, panchkula. I was little bit relaxed now as dinner was something most important and I had that responsibility. I took both the boys with me. The elder one was pursuing class twelfth and the younger one who seems more energetic was in class ninth. We went for recently opened bowling in the city. Both of them enjoyed a lot there. Later that day we all went to nearby market and few other places.

Later, we all went to ‘The Cellar’. We got a warm welcome from the manager there as we had reservations. The restaurant was neat and its calm atmosphere with slow music was peaceful. Its interior was appealing and the dim lights were giving it a royal look. We were taken to our table. The table was covered with a white cloth with small dish plates, glasses and a reserved plate. Waiter filled the glasses with water. My guests were already fascinated by the paintings and the wall textures. We ordered Indian dinner.

The waiter came with our order after approximately twenty minutes. The plates were shinning, chapattis and the dishes were irresistible. The dishes were so very tasty and all of us liked it. I was thanking Exotic Time Club in my mind for this dinner. Overall we all had an awesome dinner. We all reached home and my dad joined us. All of them praised the dinner in front of my dad. It has kind of award giving to me. ‘I enjoyed the dinner’, ‘Dinner was so tasty’ were the chants from the two boys. I liked all that fame in front of my family. Considering all the resources, I did well to please my guests. I felt good as my dad gave me that responsibility. It was like a mission accomplished for me and I couldn’t stop myself texting a thanks giving message to the Exotic time club later that night.

Asian Foods You Have To Try

Are typically Asian food items more healthy as well as less caloric when compared with American foods? It all depends. Certainly, a serving of dashi garnished together with cubes of tofu along with cut scallions isn’t really extremely caloric, but the same bowl of chicken soup is just not as well. But below are some Asian foods you must check out just before you die.

Sushi and Sashimi

Certainly, a number of people really are a bit revolted regarding the idea of feeding on uncooked seafood, however these two Japanese meals tend to be oh so good, particularly when the vinegared brown rice is made good and the fish is indeed new that it’s actually actually in rigor mortis. Fish and sea food used for sushi consist of salmon, tuna, however not the overfished bluefin, eel, flounder, octopus, shrimp, abalone and salmon roe. In the event that the individual definitely cannot bear uncooked fish, they could have sushi made out of sweetened egg, cucumber, and avocado.

Dashi

Dashi is actually a broth created using a piece of kombu seaweed along with dried out bonito flakes, bonito being a fish. It features a gentle flavor not to mention aroma and additionally is actually the cornerstone for some Japanese sauces. It is actually great to take in having nothing in it on cold winter nights.

Tempura

The particular fat count with this particular recipe might be relatively substantial given it requires soaking food items in mixture and deep frying the item. The fantastic thing about tempura is that it can be made out from anything at all, which includes pieces of sea food, chopped up carrots, tofu, Japanese eggplant, slices of lotus root, green onions, and green squash. It should be cleared and consumed whilst it’s actually warm, as cool or even leftover tempura has dropped a great deal of its appeal.

Warm and Sour Soups

This delicious soup is made of tree fungus, dried tiger lilies, dried shiitake mushrooms and tofu in beef stock. All the ingredients are available simply in an Asian store and they are affordable. The person shouldn’t worry about the tree fungus. It’s also called cloud ears which is a black mushroom that is cultivated on logs. It is dried up then when it is actually rehydrated it seems like to grow ten times its dimensions, then simply it is chopped up and then included to the soup. The actual soup merely needs a couple to be sufficient.

Peking Dust

This delicacy is fussy to provide, but it’s luxurious. It utilizes uncooked chestnuts, glucose, a pinch of salt, heavy cream, one orange and also glaceed nuts. The chestnuts usually are pureed, afterward garnished using the orange and walnuts and slathered along with whipped cream in a pattern.

Lamb Korma

It’s an Indian recipe where by pieces of lamb are generally prepared in a foamy curry sauce and then dished up with rice, raita or onion sambal, and chutney. Created with cardamom seeds, cloves, cumin, red pepper, garlic, and coriander, this smells practically like it tastes.

Wontons Stuffed with Pork, Cabbage, Scallions and ginger

Even though a number of people may have purchased wontons at their very own fastfood place, there is certainly nothing can beat making several at home. These are not really that challenging to produce, and training makes perfect.

Onigiri

These are rice balls and are also very well liked found in Japanese picnic containers. The particular ingredients incorporate fresh salmon fillet, a single piece of dried up nori, that is also employed for covering sushi, bonito flakes and umeboshi, pickled and salted plums. Onigiri are a wee bit labor rigorous to make, yet, once more, worth it.

Miso Soup having Oysters and Bean Curd

Miso is soy bean paste and this dashi-structured soup utilizes red and white miso, fried bean curd, common bean curd, approximately 16 oysters, sansho powder, fresh ginger root, and Japanese parsley. It is rather, very delightful undoubtedly.

Try Veggie Chicken Tikka Potato Chips And Chatpata Khatta Mitha Snacks

When we are talking about food, obviously anybody think about some chatpata flavour of food. Every one love to Chatpata and Khatta Mitha flavour of food. Some popular restaurants in Bangalore, Mumbai, Delhi and some other top cities in India provide a good quality tasty, Khatta Mitha and Chatpata snacks. Do not compromise with your taste buy best light snacks with different flavours.

Fancy some vegetarian chicken tikka potato wafers and guava masala juice for an evening snack? Sounds strange to the ears of hardcore Indian veggies bred on leafy greens, energy drinks and cereals, isn’t it? But innovations in the world of flavours might soon make these new snacks a reality.

Gastronomic flavours are rooted in local cultures. Indians generally have a strong preference for masala – or spices. It is wrong to think that globalization has opened the boundary for flavours. In fact, there has been a great deal of balkanisation in terms of tastes,” Doug Tough, chairman and CEO of International flavours & Fragrances Inc (IIF), said in an interview.

The company provides flavours and fragrance solutions to the food restaurant sector by inventing new varieties. Set up in Britain in 1833 and functioning in India for the last 80 years, IFF has set up a new facility in the NCR region to reach wider sections in this country’s emerging flavours market, the CEO said.

Tough said the preference for flavours has seen a “return to the retro” post-globalization, prompted by the nature of the country and culture concerned.

“In Brazil, oranges and lemons still remain the most popular flavours, while Indians would love tomato chips. The British love their salt-and-vinegar taste and the Americans would never say no to the cheddar cheese chip,” Tough said, explaining the variations in global flavours.

The firm is working on several new flavours for the Indian Light snack market. One of them is the chicken tikka potato chip, a non-vegetarian flavoured vegetarian snack. The potato wafers are dusted with chicken tikka masala, a meaty spice mix created with replicas of chemical components present in chickens. The wafers are eaten with yoghurt dip and onion rings.

Then, the paapri chaat potato chip – a flavour yet to reach the market – can be topped or dipped in the traditional ‘chaat’ base of yoghurt, mint and coriander chutney and sweetened tamarind juice.

Other flavours that will soon hit the market are mango lassi muffin and pineapple masala muffin in combination with guava masala juice, fizzy roseapple cooler and pomegranate ginger brew.

“The appreciation for new fruit-based flavours like litchi and pomegrenate in the beverage sector in India is rising, but masala continues to rule the palette,” says flavours watcher and researcher Imtiaz Kaiser.

Just how right he is can be gauged from what top Bollywood filmmaker Ramesh Sippy said a while ago: “We’re Indians. We like masala in our food and we like masala movies.”

According to a 2012 prediction report by Sensient Flavours, a leading global trend spotter, the theme for flavours in the food and Restaurants market is “new and novel, re-invention of old flavours and a combination of flavours”.

Some of the emerging flavours for 2012 are aji amarillo, a fruit-based flavour native to South America; black garlic, popular in Asian cuisine; coriander, native to the Middle East, southern Europe and Asia; pink peppercorn, a dried berry flavour; and plum, caramel and varietal vanilla, sourced from three main vanilla plants.

Bell Flavours, a 100-year-old international flavours firm, says the theme for 2012 is “emerging cultures”. The company predicts that the 2012 beverages will “incorporate regional fruits, exotic herbs and rare blends to drive innovation in new concepts in the new markets”.

Like a lot of working families and busy individuals around the world, Indian consumers are looking for not only authentic taste and convenience but also healthier options in the food they eat, Vaisman said of the need for new flavours in the Indian food and beverage market.