Indian Restaurant Congress 2019

Smoothies for Healthy Gut
June 11, 2019
Kung-Pao Sweet Potato Recipe
June 22, 2019

Indian Restaurant Congress 2019 was held in Mumbai at Hotel Sahara Star on 13th June. It was a sagacious summit, where food industry experts and leaders shared their radical views on the ecosystem today and in the near future. The objective of the summit was to make a difference to the West Indian Restaurant Sector, whether it’s a small restaurant chain or an international chain entering India or perhaps brand on the anvil of disruptive growth by creating the way forward to the change we are all experiencing in the industry today. 

Indian Restaurant Congress 2019


The day-long conference was an enlightening experience where the extremely experienced culinary brigade shared their core strengthening ideas, hands-on approach of the gastronomical world. MS. Ritu Marya editor-in-Chief, Franchise India started the event with her welcome note, sharing her vision about the future of the culinary industry. 

The lighting of the lamp and inaugurations ceremony was done by Mr Anjan Chatterjee (Founder & MD, speciality Group of Restaurants). Today he is running 120 outlets in over 27 cities in India and abroad. I personally liked his approach, where he talked about the insights of a professional kitchen, the Indian taste-buds, the honesty in the comfort food and the sustainability in the food industry.  He calls it Uberisation of the business. 

After a network tea break Mr. Chetan Arora (DA and Multi-Unit Owner- Subway India), Mr. Vishal Kamat (CEO, Kamat Group of Hotels), Mr. Sahil Jain(Co-founder, Dineout), Mr. Ankit Gupta (Co-founder, director, Burma Burma) had a very interesting panel discussion on the topic Brand     Evolution: How to keep Core Brand Fresh and Relevant for 2019 and beyond. How the business in India demands sustainable growth and operational mastering was discussed. 

Once you get into the marathon of the food restaurant business, capital Intelligence is needed and is important to survive. The right money and finding the right concepts to Delight, Deliver and Develop was discussed in a very intellectual conversation with Mr. Sharad Sachdev (Director of Operation, L Catterton Asia) , Mr. Manoj Balan (Director of Finance , Gaja Capital), Ms. Nandini Mansinghka (CEO & MD, Mumbai Angel Network), Mr. Hariharan Premkumar (VP,DSG Consumer Partner). The session was moderated by Mr Animesh Damani (Artha Group of Companies)



Good for growth was the next topic of the panel discussion, Where the ideas and industry tricks on unlocking the real potential of the gastronomical business were highlighted. Hitesh Keswani (founder and director , Silver Beach), Karan Panna (Yellow-Tie Hospitality) , Rachel Goenka (CEO ,The Chocolate Spoon Company), Reynold Fernandes (Foodlink Services India), Tanmay Kumar(CFO Burger King India) , Varun Verma (Lightbox Ventures), Sumant Vikas (Corporate chef, Cremica Food Industry) 

This was followed by a fantastic lunch and networking break. After that topic like Delivering the right experience at the table, Delivering Economics in the future of food service was held in another panel discussion. The dine out scenario in India has seen a considerable shift and the food service sector by itself has become a home ground for innovative menus, experiential hangouts but at the same time, the business of restaurant calls for sustainable growth and operational mastering the art of running a single outlet or a chain of restaurants. 



How Robotics is coming into Food Operations Mr Gaurav Dewan (CEO, Travel Food Service) gave a real sense to the topic in his conversation. 

The Western nightlife requires good food availability and has become a more informal treat to the millennials. Mr Gaurav Gidwani (F&B Director, Corum Hospitality)Shradha Bhansali (Candy and Green), Prahalad Sukhtankar (Black Sheep Bistro), Joy Singh(founder, rest and partner- Yeti HKV, EIPosto and Back to Basics) was a panel discussion, that gave a new insight to the minds of people, coming into the industry. 



The Future of Food Industry Roundtable, the ways to right marketing strategies, restaurant development was discussed post which a Resturant Awards 2019 West India Edition was announced. 


  • Best Restaurant of the Year – Nagpur
  • Best Restaurant of the Year – Ahmedabad
    Terracotta Multicuisine Restaurant
  • Best Restaurant of the Year – Goa
    The Black Sheep Bistro
  • Gastro-Pub with Outstanding Ambience and Interiors Award
    The Urban Foundry – Bar & Eatery
  • Best Debutant Restro-Bar of the Year
  • Best Indian Cuisine Restaurant Chain of the Year
    Punjab Grill
  • Best Chef Led Restaurant of the Year – Male
    Mulk – Food from The Frontier by Chef Ishijyot Surri
  • Restaurant Serving Best Coastal Cuisine
  • Best Vegetarian Restaurant of the Year
    Burma Burma
  • Best Food Court of the Year
  • Best Restaurant of the Year – Non-Metro
    The Castle
  • Best Theme Based Restaurant
    AB Celestial
  • Gastro-Pub with Best Live Events
    MH04 – The Drunkyard
  • Best Customer Experience Award
  • Best Chef Led Restaurant of the Year – Female
    The Secret Kitchen – A Vegetarian Saga by Chef Aanal Kotak
  • Best Foreign Cuisine Restaurant Chain of the Year – Pan Asian
    China Bistro
  • Best Restro-Bar of the Year
    The Sassy Spoon
  • Best Indian Cuisine Standalone Restaurant of the Year
    Pali Bhavan
  • Best Multi-Cuisine Restaurant of the Year
    The Goose & Gridiron
  • Best Restaurant of the Year – Surat
    Black Pepper
  • Best Caterer of the Year
    BlueSea Catering and Banquets
  • Best Ice Cream Parlour of the Year
  • Business Growth Award
    Kailash Parbat
  • Best Restaurant of the Year – West India
  • Tea Cafe of the Year
    Brooke Bond Taj Mahal Tea House
  • Best Irani Restaurant of the Year
    Jumjoji – The Parsi Diner
  • Emerging QSR Chain of the Year
  • Best Theme Based Restro-Bar of the Year
    Acme Designer for All Rounders Shots Bar, Pune
  • Best Menu R&D and Innovative Culinarians Award
  • Best Rooftop Bar of the Year
    Opa! Bar & Cafe Peninsula Grand Hotel
  • Young Restaurateur of the Year
    Mr Shikhar Kumar; Managing Director; T Mark Hospitality
  • Best Family Restaurant of the Year
    Parsi Dhaba – Della Adventure Resorts
  • Bakery of the Year – Pune
    BAILEY’s – The Cake Shop
  • Best Theme Based Gastro-Pub of the Year
    Bombay Cocktail Bar
  • Executive Chef of the Year
    Chef Vineet Manocha; Executive Chef; Lite Bite Foods
  • Best Dessert Parlour of the Year
    World Of Desserts
  • Restaurateur of the Year
    Mr Kishor Bajaj; Founder and Chief Managing Director; KA Hospitality
  • Best Restaurant of the Year – Mumbai
  • Best Debutant Restaurant of the Year
    Ministry Of Crab
  • Debutant Microbrewery of the Year
    Drifters Tap Station
  • Best Fine Dine Standalone Restaurant of the Year
  • Best Chocolatier of the Year
    Ms Nikita Thakker; Founder & CEO; éntisi chocolatier
  • Best Banquet of the Year
    The Palace Halls
  • Best CSR Initiative of the Year
    Akshaya Patra Foundation
  • Best Gastro-Pub of the Year
    London Taxi Gastropub
  • Microbrewery of the Year
    Thirsty City-127
  • Best Restaurant of the Year – Pune
    Savya Rasa
  • Best 24 Hour Dining Restaurant
    The Earth Plate, Hotel Sahara Star
  • Community Champion Chef Award
    Chef Amrita Raichand
  • Restaurant with Outstanding Ambience and Interiors Award
    Rue Du Liban
  • Best Creative Concept Award of the Year
    The Chimney Factory
  • Debutant Café of the Year
    Caffe Ritazza
  • Best In House Hotel Restaurant of the Year
    Zeta, Hyatt Regency Pune
  • Café of the Year
  • Restro-Bar with Outstanding Ambience and Interiors Awards
    The Cult Peninsula Grand Hotel
  • Outstanding TV Show Host for Indian Kitchen Food Shows
    Ms Gitikka Ganjudhar
  • Best Consultant of the Year
    Ms Jugale S Nadkar; Co-Founder; Chestnut Hospitality Services
  • Best Fast Casual Dining Restaurant of the Year
    1 BHK – Brew House Kitchen



Leave a Reply

Your email address will not be published. Required fields are marked *