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Food Service India unveils Ramadan special food solutions for HoReCa sector
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Wednesday, 19 March, 2025, 08 : 00 AM [IST]
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Our Bureau, New Delhi
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Ahead of Ramadan 2025, Food Service India Pvt Ltd., India’s leading b2b food solutions company, has unveiled a selection of new products under its Sunbay and Marimbula brands for the hotels, restaurants and hospitality sector in India. The launch aims to enable hotels, restaurants and cloud kitchen owners to serve delightful Ramadan delicacies covering Haleem and Jallab with both easy and convenient ingredients base to make the flavours appealing and tasty.
For a limited Ramadan offering, Sunbay presents the Haleem Grain Base. This product addressing a key challenge in preparing Haleem, a traditionally slow-cooked dish by significantly reducing its preparation time to just 30-40 minutes, compared to the typical 12-14 hours, while also promising improved efficiency of upto 20% compared to making Haleem from scratch. The base includes wheat, lentils, cashews, spices, and condiments, requiring only the addition of protein to complete the dish.
Marimbula expands its syrup line with two new additions for Ramadan. Jallab Syrup, which is available in 250ml glass bottles taps into Middle Eastern culinary traditions. The syrup blends rose and date flavours, and is positioned as a refreshing beverage option for Iftar and throughout Ramadan. Marimbula’s Red Velvet Syrup, intended for both businesses and consumers across India, offers a signature blend of cocoa, vanilla, and a velvety texture, designed for creating Ramadan-themed desserts and drinks.
Piyush Chhaochharia, vice president – category & marketing, Food Service India Pvt. Limited, said, “Ramadan month is a month of fasting accompanied by seasonal delicacies and food choices that help one to overcome the fasting and thus manage their health and nutrition. This season as a complete food solutions provider we bring ingredients in food and beverage which will make serving both these items at any restaurant in India easy maintaining its taste and quality.”
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