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February 2011 Newsletter

Feb 27, 2011

Synergy

Greetings!

It’s all about the food! Food trends seem to be constantly evolving but Synergy is at the forefront of it all and making sure you’re in-the-know. Please explore our February newsletter to get on top of what’s hot and what’s not!

To your success,

Dean and Danny

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A Passage to India: Could a quick-casual Indian chain finally be the Next Big Thing?


The press has been predicting the mainstream arrival of Indian food for several years now, but a recent R&D trip to New York City has convinced us that Indian cuisine’s time in the light is finally here.

What’s different now? The collision of a growing interest in street food with the ever-increasing popularity of authentic ethnic cuisine, especially ones that are boldly flavorful and inherently healthy.

Indian food is exotic and delicious, full of mysterious spices and haunting flavors. Its heavy reliance on vegetables rather than meat puts it right in line with some of the most current thinking on healthy diets, and makes Indian food appealing to vegetarians and omnivores alike. And Indian chefs (or those who are obsessed with Indian cuisine) are starting to introduce more regional specialties from this vast subcontinent, from tropical Goan seafood to the elaborate lamb dishes of Kashmir. You could spend an entire lifetime learning about Indian food, in fact.

We went to several Manhattan restaurants where authentic Indian cuisine has been put together with such “Western” touches as wine and cocktail programs, surefooted service and other mainstream markers.

  • Michelin-starred Devi is one of the grand dames of the upscale Indian trend, showcasing the inspired interpretations of American Masala star-chef Suvir Saran and tandoor master Hemant Mathur.  A sophisticated wine and cocktail list and serene surrounds complement a menu touting items like Tandoor Grilled Halibut, Masala Fried Quail with Bengali mashed potatoes and paratha bread stuffed with spinach and goat cheese.
  • Mint, located in the newly renovated SanCarlos Hotel, promises a “fresh taste of India” by introducing lesser-known North and South Indian specialties including Pakku (lamb with nutmeg and the fennel-like spice asafetida), Malai Kofta (vegetable and cheese dumplings) and Chicken Xacutti (cooked Goan style in coconut and aromatic spices).
  • The culinary journey through India offered at Tamarind includes an unusual tea room menu highlighting the likes of Spinach Kofta Sandwiches and such exotic desserts as kulfi (traditional Indian ice cream) and gulab jamu (a pastry filled with dried milk and honey, as well as dozen of kinds of tea. There’s also a truly comprehensive a la carte menu exploring the assertively flavored specialties of Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta.

Michelin stars? Hotel dining rooms? Sandwiches? That is indeed what it is coming to with Indian food.

But some of the most exciting New York City Indian concepts translate the beloved Indian tradition of street food—think savory snacks, or chaat, like pani puri, vada pav and dosa—which reaches its Nirvana in cities like Mumbai and Calcutta. These include The Kati Roll Company, Bombay Talkie, the Kosher vegetarian Bhojan, and Roti Roll Bombay Frankie (Hot Aloo Fries and Masala Calamari with cilantro mayo, anyone?). And any one of these could be the inspiration for the “Chipotle of Indian food.”


Food Trends: Found in Translation


Knowing that half the trendiest chefs are doing nose-to-tail cooking or Malaysian curry laksa is all well and good, but how can the rest of us leverage these cutting-edge developments—without blowing product cost sky-high or overwhelming a kitchen that’s not skilled enough?

It takes imagination, certainly, and perhaps a willingness to try on trendier items as specials before committing to them as menu staples. You also need to dumb it down a bit. We selected a few trends that are getting a lot of play in leading restaurants nowadays, and suggest ways to translate them for a more mainstream audience:

Cured Meats and Salumi

  • Use domestic prosciutto or country ham instead of bacon as a garnish in salads or a flavor layer in sandwiches
  • Offer a sausage sampler with grainy mustard as a small plate
  • Create a “rillette” with smoked salmon or small shrimp (similar to potted shrimp)

Southern Regional Cuisine

  • Discover pimiento cheese (a spicy mixture of cheddar, pimientos and mayo) and use it as a sandwich filling, burger topping or dip
  • Desserts like cobbler, bread pudding and pecan pie are iconic Southern specialties
  • Don’t forget beverages, from sweet tea and lemonade to Mint Juleps and Brandy Milk Punch

Bar Snacks

  • Menu a devilled egg of the day
  • Find a good frozen ready-to-bake soft pretzel and serve it with a spicy dipping sauce
  • Remember that a “slider” no long has to be a burger (although it still can be): Can you do little grilled cheese or chicken salad sandwiches?

Our 2011 Guide Of Today’s Hot Quick Casual Concepts


We’re releasing our 2011 guide of what’s hot in the quick casual market to all of our Facebook fans on March 1st. This comprehensive report is a stimulating walk-through of some of the hottest quick casual concepts currently in the market, as well as some of our picks for up-and-coming new concepts. If you want to stay in the know, you need to head over to our Facebook page.


Tip of the Month!

Looking for ideas for promotions and special menus that go a bit outside the box?

Resources like Holiday Insights, Chase’s Calendar of Events and Gone-ta-Pott can clue you in on dates and spark some creative thinking on everything from National Hot Dog Day (July 21) and Ukrainian New Year’s to dates for upcoming lunar eclipses.