Institute Of Hotel Management Aurangabad

Published Date: 02 Nov 2017

"QUILON"

Compiled by

PRATEEK GOSWAMI

"Submitted for theFulfilment of the Degree in

B.A. (Hons.) Culinary Arts"

THE UNIVERSITY OF HUDDERSFIELD,

UNITED KINGDOM

Module: Module Leader:

Introduction to Culinary Arts Chef Sitaram Murthy

January-2013

ACKNOWLEDGEMENT

I Prateek Goswami would like to thank Chef Sitaram Murthy for giving me this prestigious opportunity. And I would also like to thank the Library staff to provide me with sufficient an appropriate amount of information on my topic

TABLE OF CONTENT

1 ACKNOWLEDGEMENT

2 SYNOPSIS

3 AIM OF STUDY

4 LITERATURE REVIEW

5 FINDINGS

6 CRITICAL ANALYSIS

7 CONCLUSION

8 BIBLIOGRAPHY

SYNOPSIS

This work presents the study of the hospitality industry in general and food industry in particular. The topic of discussion her is Devi an Indian restaurant in New York City. Though relatively new, the restaurant has been winning awards for the last 2 years along with complimented by one the top most food critics in the New York.

The project overviews the basics of the food industry, with an introduction on food consumption and emerging trends.it also studies the restaurant Devi in depth with focus on their new style of eclectic menu and food quality.

AIM OF STUDY

The crucial aim of this study is to understand the workings and intricacies of the Hospitality industry in general food industry in particular. To understand concepts, markets and trends that effects the present day trends in the food service industry. Devi being a specialty restaurant, a number of factors have to be taken into consideration before launching into their target market. This aim has been achieved by setting the mind onto particular subject, using different means of information and knowledge, then compiling into a study.

To achieve success has its price sometimes its high. This is the way Devi has achieved it through hard work and dedication towards their work. The work gone behind making this one of the best Indian restaurant in New York in a short period of time. The aim of the restaurant attracts the local crowd and tourist who are looking for spicy Indian food. The dedication to satisfy its customer with great food and service will definitely help its way to reach top.

LITERATURE REVIEW

Hospitality is the relationship between the guest and the host. Specifically, this includes the reception and entertainment of visitors, guests, or strangers. The word ‘hospitality’ derives from the Latin ‘hospes’, which is formed from ‘hostis’, which originally meant "to have power."

The hospitality industry is a wide category of fields which consist of restaurants, lodging, transportation, cruise lines, event planning, theme parks, etc. within the tourism industry. This industry is a billion dollar industry. A hospitality unit such as a hotel, restaurant, or even an amusement park consists of multiple sections such as maintenance staff, direct operations (housekeepers, servers, kitchen staff, bartenders, etc.), marketing, management and human resources.

The Pakhtun people of South-Central Asia, pre-dominant from the beginning in all the provinces of Afghanistan, have a strong code of hospitality. They are the people who are characterized by their use of age old traditions, the first principle of which is Milmastiya or Hospitality. The central area of Pakhtunistan is also called The Land of Hospitality.

In India, hospitality is based on the principle of The Sanskrit adage, "Atithi Devo Bhava," meaning the guest is truly your god. This principle is shown in a number of Indian mythological stories where a guest is literally a god and there by rewards the host. This stems the Indian approach of graciousness towards guests at home, and in all social situations.

FINDINGS

Devi restaurant in New York is an Indian restaurant which is named after an Indian mother Goddess. It is a seven year old restaurant started by Rakesh Aggarwal who also is the owner of Baluchi’s restaurants. He came to America in 1980 to pursue his dream with the 'power gourmet destinations' such as 'The Oak Room' at Plaza Hotel and 'Club 21'. After spending a decade in fine hospitality business he opened his first restaurant Baluchi’s in Soho neighborhood of Manhattan. That was the beginning of the first Indian restaurant chain in the country -Baluchi’s. At one point he had 17 of them in NYC.

In 2005 Rakesh joined hands with world renowned Indian culinary authority Suvir Saran to open Devi which became the first Indian restaurant to get a Michelin star. Some people are born to do and outshine in something and he is one of theme. Baluchi’s restaurants were established in 1994. Today Baluchi’s Devi and Veda Restaurants are part of only Multinational conglomerate in its category. And he intends to keep it that way for coming years.

Devi restaurant is located in the core of union square 8 East 18th Street in Between Broadway and Avenue 5th New York, NY 10003. It is a 75 seated restaurant with the wooden interiors with an Indian touch. And Devi is widely admired as one of New York City top dining places for Indian food. Devi and its members have been worldwide and local media outlets as well as handbooks such as Zagat Survey, Fodor's, Frommer’s, Michelin, Shecky's and Cool Restaurant. It was basically conceptualized by the Chef Suvir Saran and Hemant mathur have formed an Indian cuisine that is modern without forfeiting any of its uprightness. Devi restaurant have become so popular and famous in such a short period of time because of their exotic style of presenting Indian food and a fine dining experience.

They also provide outdoor catering with the maximum limit to 1000 guest they also accommodate parties up to 80 for seated meal restaurant. For smaller groups 8 to 10 they have intimate booth spaces on the main restaurant floor with privacy created by hanging fabrics. They also have Bar services: Cash Bar, Limited Bar, Open Bar, Alcohol services: Champagne Toast, House Beer, House Wine, Premium and they provide American (new), Indian cuisine in catering .

DEVI

RESTAURANT MENU:

APPETIZERS:

1 Bombay Bhel Puri – $8

Rice puffs, chickpea flour noodles tamarind, tomatoes, potatoes, and mint leave for the garnish of Bhel Puri.

2 Vegetarian Malai Tikka with eggplant chutney – $12

Soya kebabs mix it sour cream and ginger and cumin seeds grilled in tandoor

3 Manchurian Cauliflowers-$12

Sino-Indian style, tomato, garlic- cayenne

4 Panner and zucchini tikka-$12

Indian cheese, zucchini peeper, ginger-garlic, yogurt, cumin

5 Home baked kale chips sweet potato chaat-$11

Tamarind and mint chutney, cilantro

6 Goan shrimp bruschetta – $12

Mustard seeds, tomato and coconut

7 Salmon and crab croquettes – $12

Green chili pickle aioli

8 Chicken kastoori kebabs – $12

Spiced breasts grilled in tandoor, avocado salad

9 Chicken or lamb apricot seekh kebabs – $12

Chicken or lamb and apricot sausages, apricot chutney

FARM RAISED POULTRY:

1 Murgh begum bhar – $24

2 Chicken breast roulade – $24

Onions, ginger – garlic, tomatoes

3 Chicken vindaloo –$ 24

Wine vinegar, garlic, tomatoes, and red chilies

4 Chicken tikka masala – $24

Grilled chicken tomato – cream sauce dry fenugreek

MEAT:

1 Goat curry – $28

Onions, tomatoes, whole gram masala, saffron

2 Tandoor grilled lamb chops – $34

Southern Indian potatoes pear chutney

3 Goat biryani – $24

Saffron, onions, gram masala

4 Lamb vindaloo – $24

Wine vinegar, garlic, tomatoes, and red chilies

TASTING MENUS:

Create your own tasting

THREE COURSES – $40

Any appetizer entrée dessert

With wine – $60

FOUR COURSES – $50

Appetizer, 2 entrée, dessert

With wine – $80

Chef’s Tasting – $85

7 COURSES

With wine – $170

Dessert

$10

Coconut crème caramel

Pina colada sorbet

Emperor’s Morsel "Shahi Tukra"

Crispy saffron bread pudding cardamom cream almonds

Pista Kulfi

Indian ice cream, candied pistachio rose milk

Mango cheese cake

Mango pate de fruit, mango and passion fruit coulis, mango tuile, finished with fleur de sel

Devi’s Homemade Ice creams: Pistachios, caramel, French Vanilla mango

Homemade Sorbets: Lemon, strawberry, pina colada

Mix and match any three scoops

Teas: Darjeeling, Assam, Lavender mint, Jasmine pear Earl Grey, Chamomile, Chai

DESSERT WINE

• 2009 La Spinetta, Bricco Quaglia Moscato D’Asti

PieMonte, Italy

$ 10

Giorgio Rivetti is a star wine – maker in Pie Monte. Frizz ante, a slight carbonation is achieved in vinification. This is a single Vineyard Moscato and in 1977 it was the first one ever created.

Noval 10 Year old Tawny Port

$ 10

In the heart of Douro valley in Northern Portugal Lay the vineyard quinto do Noval where great part has been produced since 1715. This Old Tawny has complex intense fruity bouquet with an attractive nuttiness.

COCKTAILS

Devi’s old Fashioned

Cumin infused makers mark, orange bitters, can sugar

$14

Spicy pear and fennel Martini

Fresh pear, Indian Cayenne, Fennel infused vodka

$14

Ginger Collins

Bourbon, muddled ginger, Lemon, ginger ale

$ 13

Saffron Caipirinha

Leblon cachaca, lime, Kashmir saffron

$14

Cilantro Tonic

Hendrick’s gin finlandia lime vodka, cilantro, lime, tonic

$ 13

Mumbai Margarita

Sauza, mango nectar, elder flower, Lime juice, Cayenne pepper

$14

Pomotini

Vodka, pomegranate juice, Cointreau, Lime

$14

Devi’s Fruit and mint Limeade

Choice of Guava, pineapple, pomegranate, mango

(Non - Alcoholic)

$7

THE WINES AT DEVI

WHITE BY THE GLASS

Sparkling

Gruet Brut, New Mexico, USA s $14

All 50 states in USA produce wine

Gruet is producing wines in New Mexico since 1987. It is known for its

Crisp style with rich complexity and fine mousse.

WHITE $14

Abbazia di Novacella pinot Grigio valle Isarco Alto Adige, Italy

Valle isarco is on the north eastern Border of Italy, outside Austria

A, big broad, dry yet nicely pinto grigio, with luscious flavors and persistent

Finish.

Nicely avoids coming across as fat and heavy impressively balance wine.

• 2010 Theo Minges Riesling Halbtrocken, pflaz, Germany $13

Riesling is one of the most food friendly grapes. This particular one has a

Perfect balance between the residual sugars and minerality and acidity.

$12

2009 Hirsch Gruner Veltliner #1, kamptal, Austria

Austria’s principal grape that is relative of Traminner. This one has zingy

Acid, some minerality, lemon-lime citrus and slatiness

$13

2010 H. Pelle Menetou-salon les Bornes, Loire, France

Sauvignon Blanc it is this appellation is just alongside of Sancerre. Ann Pelle

Produces the most well know of the areas from her family estate.

CHAMPAGNE

Vilmart and cie grand cellier, rilly-la-Montagne, France $165

50% 2007 and the balance 25% each 06 and 05; 70% CH 30% PN there is widespread veneration for the wines of this producer. He uses all wood and he uses well.

SPARKLING

$65

Gobelsburg brut reserve, kaptal, Austria

Grand cru fruit, 15% each of Riesling and Pinot Noir, the rest gruner unlike other skets

All we integrated Mostly 2004, with some 02 and 03.

$52

2008 raventos l Blanc L ‘Hereu, Penedes, Spain

Two wine families’ descendants are part of this winery. The light mousseaux and these

Varietals make this a wine for our cuisine.

WHITE

Pinot $52

2010 Belle pente Pinot Gris, Willamette, Oregon

One of the oldest and most renowned wineries in Oregon

$42

2009 Elena walch Pinot Bianco, Alto- Adige, Italy

Elena is a member of Le Donne del vino the wine reflects the place it is produce.

The French $69

Domaine Vincent Dampt Chablis Premiere Cru, Cote de Lechet, Burgundy

A classic French White

$49

Domaine FL, ‘LE Chenin, Anjou, Loire, France

This wine is from Chenin’s Home, the Loire valley which has been producing Chenin for past 1300 years.

THE WEST COAST

$105

2008 Kistler Les Noisetieres Chardonnay, Sonoma Coast

Finesse is what this wine is about not a fruit forward wine, rather a wine

With minerality acidity as well as fruit an American Cru.

$98

2008 Kesner Chardonnay, Carneros

Jason also makes wine kistler. Less than 22 cases were made. Rich with

Tropical citrus and stone fruits

RED

ITALY $120

2007 Ciacci Piccolomini Brunello di Montalcino

Owned for 5 Generations but have recently come into the spotlight as

One of the most sought after Montalcino in the market. The acidity of wine

Allows it pair well with their spicy food.

FRANCE $79

2000 Chateau LA Vieille Cure Fronsac, Bordeaux

A Merlot and Cabernet blend offering complex fruit expression and a

Medium to heavy body making it a versatile wine to enjoy with food or its own

THE PACIFIC NORTHWEST $120

2008 Betz pere de Famille Cabernet Sauvignon, Columbia Valley,

Washington

Most of the fruit comes from Ciel du Cheval and klipsun vineyards in the red

Mountain AVA. Cassis, black and red fruits, a full, compact intense wine that

Has along finish

2010 Joel Gott Zanfandel, California

Consider a native ‘American’ grape till 1960’s when it was discovered that

Zanfandel resembles the Italian grape primitivo. A full bodied, spicy wine

With well-rounded tannins containing harvests of many areas of the state of

California.

$130

2007 Arteberry Maresh Pinot Noir, Dundee Hills Oregon

One of the vineyards in Oregon the fruit is well sort after by the elite producers.

Dried cherries raspberry, some spice and flowers, with an element of citrus

$90

2008 Belle pente Pinot Noir Estate Reserve Yamhill- Carlton Oregon,

A cuvee from their best fruit that is structured and elegant with cherry and plum.

Yamhill – Carlton is in Willamette Valley. Belle pente means ‘beautiful slope’.

2009 Stoller JV Pinot Noir, Dundee Hills, Oregon $67

A food wine with late summer Bing cherries. Made by Melissa Bur

THOSE WHO SPEAK ROMANCE LANGUAGES, SOUTH AEMARICA

$59

2009 Kingston family Lucero Syrah, Casablanca Valley, Chile

Wines from Chile came into our lives in 1980’s and are mostly known for reds.

This Syrah gives a soft fruitiness in the front followed by some tannin, body

And acidity in the back a medium to full bodied wine only 700 cases are

Made so it is BOUTIQUE

2009 Altos Las Hormigas Valley de uco Malbec-Reserva, Mendoza,

Argentina $55

A splendid Malbec. Serious pepper and spice with some crispiness an lots of

Blackberries and plum quite dry but, yet bursting with fruit.

2009 Bodega Benegas Malbec Juan Benegas, Mendoza Argentina

$52

Juan Benegas Malbec 2009 is made with 100% Malbec grapes from Araoz

In Lujan de cuyo, Mendoza. The wine exudes an array of flavors which are

Mostly composed of dark fruits, plums, figs and cherries. Silky mouth-fill lively acidity and sustained finish.

AWARDS

2008/2007 - One Michelin star rating

2006 -Three Stars from New York Magazine's The Platt 101 (Ranked 28)

2005 Time Out New York Eat Out Award for Crispy Fried Okra

2005 New York Magazine's Best New Restaurants

2004 Two-and-Half Stars from New York Daily News

2004 Two Stars from the New York Times

2004 Two Stars from the New York Observer

2004 Two-and-Half Stars from Crain's New York Business

VIDEO INTERVIEW

Devi Restaurant in NYC with Suvir Saran

New York Times

One Pot

March 5, 2008

New York Magazine

Insatiable Critic on the Return of Devi

November 12, 2007

The New York Times

Diner's Journal The Return of Devi

September 18, 2007

La Vanguardia (Spain)

"Restaurants of the World"

CRITICAL ANALYSIS

Absolutely loved this restaurant. We visited here on a Tuesday night and did not require any reservations for a 7 pm arrival. I am a definite lover of India food. Devi has officially earned a spot on my list for Best of Indian food experiences.

The lamb vindaloo was great. This dish is for the lover of SPICY food because it had my lips tingling throughout my meal and I loved it even when I had to pause at moments or grab a tissue since I felt my sinuses were being cleared.....lol.

The bathroom was reasonably clean with a peach scented burning candle and the Baylis & Harding Hand soap and lotion were also a nice touch.

How could I forget dessert? We had the mango cheesecake which was a burst of flavor. I tasted so many delectable combinations of spices. But the downside was the size since it was half a 7.5 mini coke can. So although I was happy with the burst of flavor I was not happy about how small the serving was. It is definitely on the pricey side but I think it is worth it for sure

I'm surprised by the lukewarm reviews here. I guess Tamarind is nearby and perhaps a bit more unique, and glamorous (though the decor is almost as grand and the space, spacious), but that doesn't mean Devi doesn't warrant a 4 star. The service esp. made it a pleasant experience last night when my sister and I came for dinner at 7pm. There were not many people here, which was a nice change from the 1 hour wait we would have encountered at Ootoya down the street (dang you, Adam Platt!). The service was so warm and friendly, and attentive. Thumbs up for the waiter's good recs.

It is shocking how difficult it is to find good Indian in New York City. I asked an Indian friend of mine (born and raised in India) to recommend to me a couple of places. She told me I had to try Tabla and Devi. After being very disappointed by Tabla just last week, Devi was my last hope. I was pleasantly surprised and very happy with my meal. My date and I split our appetizers-- Lamb Stuffed Tandoori Chicken and some very nice mushroom brioche toasts (both delicious), and we both had the Masala Fried Quail for dinner. Although the potato salad and coleslaw type sides which accompanied the quail (a clever play on the traditional fried chicken meal) were a bit over-spiced for my taste, the quail was delicious. The only trick was that we had to eat it with our hands-- which felt rather uncomfortable given the nicely decorated space we were dining in. (Seats on the upper level of the restaurant yield a very nice view of the multi-colored lanterns which light the space.)

Best experience I've had in an Indian food fine dining restaurant (and that's considering that I've been to the tulsi's and junun's of NYC). Daniel our waiter was very courteous, pleasant and eloquent and ensured we have a great time. He made some good suggestions and the food was absolutely delicious. The decor was rustic and adequate, not corporate like others. Will be coming again soon.

CONCLUSION

After gathering above information about the Devi restaurant in New York. Good ambience, décor and good crowd it is a place for those who love spicy food and it is must visit for all Asian who visit New York. There is a great part of innovation is shown in their menus with traditional dishes with good food presentation without losing their authentic taste. As everything has advantage and disadvantage Devi also have its disadvantage the price of the food is little higher which gives second thoughts to some people. But in the end it is worth it the experience you get of Indian traditional food with an exotic new touch can’t be compare to the money.