Tuesday, June 18, 2019


TPCI organises tea tasting, food pairing session with consultant Dubin
Saturday, 12 January, 2019, 13 : 00 PM [IST]
Our Bureau, New Delhi
Trade Promoters Council of India (TPCI), the apex trade and investment promotion organisation organised an experiential tea tasting and food pairing session in the presence of Amy B Dubin, tea consultant for the food and beverage industry, and Kumar Sambhav, master culinary craftsman, recently.

It was a precursor to the second essay of Indus Food 2019, which is slated to take place in India Exposition Mart, Greater Noida, on January 14 and 15, 2019. It is India’s official, export-focussed food and beverage trade fair showcasing the country’s best line-up of food and agriculture products to global buyers.

Both of the culinary masters curated and presented different preparations of exquisite tea and Indian fusion food for international palate.

Dubin was invited to curate an experiential session representing Indian tea from all over the country, including Nilgiris, Kangra, Coonoor, Darjeeling, Assam, etc., honouring her ability to create culture and teach vocabulary around tea with the understanding of the complex United States market.

A sampling of Indian cuisines created for a global audience and an introduction to the variegated and wonderful world of Indian teas by two of the finest authorities on the subjects set the pace for the event, regarded the world supermarket of Indian food.  

While Sambhav gave a taste of some famed Indian dishes modified for the international palate during the session, including Indian Paratha-styled Fajitas, Gulab Jamun Roulade, Coconut Kheer, etc., Dubin regaled with her knowledge and anecdotes about teas from gardens spread across the length and breadth of the country.

Mohit Singla, chairman, TPCI, said, “India as a country is uniquely blessed as it possesses such a wide variety of agricultural produce, be they cereals, spices, fruits or other similar commodities. We have been exporting whatever we have been producing in excess.”

“Although there is scope to grow and export more commodities, it is time now that we as a country must create products and brands for the global audience,” he added.

“TPCI, through IndusFood, has already taken the first steps in this direction by identifying value-added products that have potential to share space with other similar products on the international market shelves,” Singla said.

He added, “It is now time for Indian chefs and other companies in F&B to come up with competitive and exclusive brands based on Indian culinary expertise, fine-tuned for the world palette.”

“India, already a land synonymous with healthy and tasty food, has the potential to become the powerhouse supplier of products to the global mainstream market, with consumers beyond the Indian diaspora, and this will happen when Indian culinary experts start focussing on making in India products that gastronomically appeal to the international tastes,” Singla stated.

Sharing her experience with Indian tea, Dubin said, “I am in India representing Indian tea as a guest of the TPCI, because of my passion for Indian tea specifically, my ability to create culture and teach vocabulary around tea, my understanding of the complex United States market and my background in event planning. I am very excited to collaborate with Indus Food 2019 and TPCI and take Indian tea to the level it deserves.”

Sharing his experience in the field of food innovation, Sambhav said, “Through my collaboration with TPCI for Indus Food 2019, I tried to create food items with Indian flavours, considering the international palate, which are easy to eat and very quick to make. I developed these fusion dishes by strictly using home-grown ingredients, maintaining its authenticity as an Indian product.”

Although commodities are very much a part of IndusFood, IndusFood-II has focussed on identifying value-added products that have the capacity to fill the market shelves of supermarkets across the world.

A special pavilion for emerging brands entailing food innovation will be the focus of IndusFood-II, wherein even small companies but having innovative products will be showcased, which will help increase their visibility at the global level.

The event will also have a special pavilion on organic food, to be set up by Agricultural and Processed Food Products Export Development Authority (APEDA).

Indian cuisine for the world by Sambhav
To give a glimpse of how Indian cuisine can be made acceptable to the global audience, Indusfood buyer lounges will feature Sambhav. With over 18 years of work experience, he will present a platter of Indian recipes, fine-tuned and recreated to make commercially sellable RTE (ready-to-eat) products, to entice the global gastronomic taste-buds.

Having served celebrities like former US presidents George Bush, Jimmy Carter and Bill Clinton, Sambhav has been the F&B Head for Le Meridien Jaipur, and was associated with The Leela Hotels and Resorts at the Indian hospitality group’s Goa, Mumbai and Bengaluru properties.
He was responsible for rebranding Crowne Plaza Bengaluru and also opened their flagship hotel Crowne Plaza Kochi. He has remained associated with IHG in Bangkok, Italy, Abu Dhabi and Sri Lanka. As director, F&B, at The Grand, he refreshed their F&B to next level before deciding to turn an entrepreneur.

Indian Tea Lounge curated by Dubin
The New York-based Dubin is presently in India on the invitation of TPCI. An international expert on Indian teas, she is specifically known for her ability to create culture and teach vocabulary around tea.

She will run the Indian Tea Lounge, a first-of-its-kind during IndusFood to educate as well as provide samples to global buyers attending the show on the exquisite characterstics of Indian tea. This will help reinforce Indian tea as the most preferred tea in quality and taste.
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