How Secret Ingredient Is Redefining Restaurant Success - An Exclusive With The Founders

The restaurant industry is experiencing an unprecedented boom, with more people dining out than ever before. This shift is fueled by evolving lifestyles, rising disposable incomes, and the growing desire for unique culinary experiences. Today, customers are not just seeking great food; they crave memorable experiences that engage all their senses. As a result, restaurants are going beyond traditional dining by investing in ambience, themed settings, innovative menus, and cutting-edge technologies to captivate their patrons.

However, this surge in demand has also led to a fiercely competitive landscape where only the fittest survive. The pressure to stand out and deliver consistently exceptional experiences is immense. Restaurants must constantly innovate, refine their operations, and adapt to changing trends to maintain their edge. This is easier said than done in an industry where customer expectations are sky-high, and missteps can be costly.

This is where consultancy firms like Secret Ingredient step in to make a difference. By offering expert guidance in branding, operations, menu development, and customer engagement strategies, they empower restaurants to compete, survive, and thrive. Whether it's crafting a unique identity or streamlining processes, Secret Ingredient provides the tools and insights needed to not just stay afloat but flourish in this competitive arena.

Founded by industry veterans Sid Mathur (Director - Advisory & Strategy) and Kula Naidu (Director - Conceptualization & Branding), Secret Ingredient has carved a unique niche as one of India's premier restaurant and food consultancy firms. With over six years of hands-on experience, Sid and Kula have leveraged their expertise in running restaurants, consulting, and branding to provide end-to-end solutions tailored to the needs of the dynamic F&B sector. Whether it's a small cloud kitchen or a luxurious five-star property, the firm's proven track record includes collaborations with renowned names like Swiggy, Olive Group, and Khyber Hotel Gulmarg, among others.

Sid Mathur

Kula Naidu

At its core, Secret Ingredient prides itself on offering more than just technical know-how. Their approach is deeply rooted in understanding the individual needs of each client, prioritizing sustainable strategies, and nurturing long-term success. From conceptualization to launch, and menu revamps to staffing solutions, the firm has been instrumental in transforming businesses across various food ecosystems, including hotels, malls, and schools.

Sid and Kula share their journey, experiences, insights, and aspirations in a candid Q&A below.

Q&A with Secret Ingredient Founders Sid Mathur and Kula Naidu

Q: Sid, what inspired you to transition from a career in private banking to the F&B industry?
Sid: My love for food started early, thanks to my upbringing in London with well-traveled parents. Even during my years in banking, I found myself gravitating toward the culinary world, constantly exploring new restaurants and cuisines. When I moved back to India, the passion became undeniable. Partnering with Riyaaz Amlani at Impresario Entertainment & Hospitality and running Social further deepened my understanding of the business. However, I noticed a lack of professional, structured food consultancy in the market, which inspired me to establish Secret Ingredient in 2010.

Q: Kula, as someone with international roots, how has your background influenced your approach
Kula: Growing up in Malaysia and being immersed in South Indian heritage exposed me to diverse flavours and cuisines from an early age. This multicultural foundation has shaped my understanding of food and branding. After moving to Delhi in 2007, I explored various ventures, eventually launching Asian Haus under FoodCraft. Over time, I realized that consulting offered a more dynamic and creative platform, which led me to collaborate with Sid on Secret Ingredient. Together, we've built a firm that thrives on innovation and tailored solutions.

Q: What sets Secret Ingredient apart in the competitive food consulting space?
Sid: The biggest differentiator is our holistic approach. While many consultants focus solely on kitchen operations or menu development, we address the full spectrum of a restaurant's needs- from branding and concept creation to operational efficiencies. Moreover, we're not just consultants; we see ourselves as an extension of our client's team, genuinely invested in their success.
Kula: Another key factor is the breadth of our experience. We've worked with everything from budget-friendly cloud kitchens to ultra-luxury establishments. This versatility allows us to adapt to various scales and styles, ensuring each project gets the personalized attention it deserves.

Q: What challenges do restaurateurs face today that Secret Ingredient aims to address?
Sid: The restaurant industry has always been volatile. For every successful restaurant, two or three struggle to survive. Common issues include poor financial planning, inefficient staff training, and a lack of clear branding or strategy. Restaurateurs often get caught up in day-to-day operations, unable to see the bigger picture. That's where we come in- to provide clarity, streamline processes, and enhance the likelihood of success.
Kula: Additionally, the market has become more competitive with a younger generation of restaurateurs entering the space. They bring fresh ideas but often lack operational experience. We help bridge that gap, ensuring they avoid common pitfalls and make informed decisions from the get-go.

Q: Could you share a memorable project that turned out to be most gratifying?
Sid: One of the most gratifying projects was our partnership with Select CityWalk. Initially, we were tasked with conceptualizing a food court. The success of that venture led to a seven-year relationship where we eventually managed the entire mall. The trust and recognition we gained through this project were incredible.
Kula: Another standout was our work with Swiggy. We helped them conceptualize their first brand and continue to collaborate on various projects. It's exciting to work with such a forward-thinking team and play a role in shaping the food delivery landscape.

Q: You manage your own restaurants while consulting others. How do you balance the two?
Kula: It's definitely a balancing act! Running our own brands has given us invaluable insights that we bring to our consultancy work. For instance, opening Niko, our Pan-Asian space, was a hands-on learning experience. It allowed us to experiment with ideas we later applied to client projects.
Sid: While both aspects are rewarding, our heart lies in consulting. Helping clients succeed, especially those who are starting from scratch, is deeply fulfilling. Watching them grow and thrive is what drives us.

Q: What does the future hold for Secret Ingredient?
Sid: We're in a growth phase, expanding our team and looking to establish a pan-India presence with regional offices. We're also exploring international opportunities to bring our expertise to global markets.
Kula: Another exciting avenue is offering management services for restaurants. Many clients have fantastic concepts but lack the operational bandwidth to sustain them. By managing their businesses, we can ensure that the time, money, and effort they've invested are not wasted.

Q: Any advice for budding restaurateurs?
Sid: Research thoroughly and plan meticulously. Passion is important, but success in this industry requires a clear strategy, efficient operations, and the ability to adapt to trends.
Kula: Don't hesitate to seek professional help. Partnering with a consultancy like ours can save you from costly mistakes and set you on the path to success much faster.

With a blend of expertise, creativity, and genuine care for client success, Secret Ingredient continues to redefine food consulting in India. Are you planning to open a restaurant or revamp your food business? You know whom to contact. 
 

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Dry Fruit Production In Kinnaur Declines Amid Rising Apple Farming

Traditional produce from Kinnaur such as dry fruits and organic products, which were once a major attraction at the Lavi Fair held here, are gradually losing ground to apples, the farmers from the region have claimed. The production of traditional Kinnauri products has been declining as more people are shifting to cultivate new varieties of apples, said dry fruit sellers who continue to sell their goods in Rampur even after the fair has ended. Atul Negi from Leo village in Kinnaur, who has been bringing his produce to the fair for many years, noted that in the past, he would bring 12-15 quintals of apricots and three to four quintals of almonds.
However, this year, he brought only one quintal of apricots and 30 kg of almonds. "Due to the drop in production, prices are rising, and producers are facing losses," he said. Kinnauri dry fruits like almonds, apricots, chilgoza, raj mash, peas, kala jeera, and shilajit were available at the fair, but in much smaller quantities compared to previous years. The high prices made them unaffordable for many, and most people were unable to purchase these items.
Yashwant Singh, a farmer from Rispa village, shared that he had been bringing dry fruits and organic products to the fair for the past four to five years. However, this year, he noticed a lack of market enthusiasm, with fewer customers showing interest in his goods. More and more people are now planting apples on their vacant land, he added. Horticulture experts suggest that dry fruit production requires more labour and has a higher cost of production, while new apple varieties are fast-growing, yielding good results. As a result, the area dedicated to dry fruits is shrinking.
Dr. Ashwani Kumar, an expert from the horticulture department, explained on Tuesday that newly imported apple varieties have a better yield and start bearing fruit within four to five years, offering growers quicker returns. "Farmers are increasingly moving away from traditional produce, with many switching to apple cultivation each year," he said. Dr. Rajesh Jaiswal, a subject specialist from the Agriculture Department, said efforts are underway to encourage the cultivation of traditional produce by offering subsidies to farmers. He emphasised that these products have high nutritional and medicinal value, which is highly beneficial for health. 

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Tips To Store Jaggery And Easy Ways To Add It To Your Winter Diet

Winter is that magical time when food tastes just a little better. While fresh veggies are the stars of the season, there's one ingredient that quietly steals the show-jaggery. Known for its natural sweetness and cosy vibes, jaggery is a go-to for many after meals, thanks to its health benefits and its ability to keep the body warm. Whether it's jaggery tea or halwa, this sweetener has a special place in our hearts. But here's the catch-if you don't store it right, it can go bad. Don't worry, we've got you covered! Here are some super easy tips to store jaggery and keep it fresh, plus some fun ways to include it in your winter diet.

Also Read: How To Make Jaggery Paratha: The Sweet, Nutritious Winter Comfort You Have Been Missing

Here Are 3 Easy Tips To Store Jaggery:

1. Use a Zip Lock Bag

Ziplock bags are your BFF when it comes to keeping jaggery fresh. Before storing, wrap the jaggery in a paper towel and then pop it into the bag. Here's the key: make sure there's no air trapped inside. Press out all the air, seal it tight, and you're good to go. If you don't have a zip lock bag, a regular plastic bag works too-just be extra careful about sealing it.

2. Store in The Fridge

Skip the countertop and keep your jaggery in the fridge. Pro tip: ditch the plastic containers and use steel ones instead. Steel helps preserve both the taste and colour of jaggery better than plastic ever could.

3. Add Bay Leaves to the Container

Want to keep jaggery fresh and bug-free? Toss a few bay leaves into the container. Bay leaves have natural antibacterial properties that keep fungus and insects at bay. Just remember to swap them out every now and then for best results.

4 Delicious Ways to Add Jaggery to Your Winter Diet:

1. Jaggery Tea

This one's a classic! Replace sugar with jaggery in your tea for a warm, naturally sweet treat. Perfect for those chilly mornings.

2. Halwa

Winter means hot bowls of atte ka halwa, and trust us, jaggery takes it to the next level. Swap sugar for jaggery, and you'll never look back.

3. Pumpkin Curry

Sweet and tangy pumpkin curry is a staple in many Indian households. Adding jaggery gives it that perfect balance of flavours.

4. Jaggery Roti

Punjabi households swear by jaggery roti during winter. It's simple, delicious, and gives you all the cosy feel. Give it a shot this season!

Winter just isn't complete without jaggery, right? With these easy storage hacks and fun recipe ideas, you can enjoy this natural sweetener all season long. Try them out and keep those winter vibes going strong!

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7 Tips To Make Authentic South Indian Rasam At Home

When we think of South Indian cuisine, dishes like sambar, dosa, idli, and vada come to our minds. But did you know that rasam has its own place in this cuisine? A classic rasam is made with a mixture of delicious spices, including the sourness of tamarind, the sweetness of jaggery, and the spicy taste of spices. Rasam is consumed a lot in winter because it is full of many health benefits. Consuming it not only keeps your digestion healthy but also strengthens your immunity. Rasam is a comforting food for many people. In fact, if you have a cold, consuming a bowl of hot rasam gives you relief from that too.
If you want, you can pair this South Indian soup with rice, dosa, idli, vada, or papad. The best thing about rasam is that in this recipe you get a chance to experiment, and that is why we have many recipes to try, from the classic rasam recipe to lemon rasam. However, to make the perfect rasam, it is important to have the right balance of flavours and neither be too watery nor too thick. If you also want to prepare perfect rasam at home, then here we have given some tips along with the recipe which you can follow.

Also Read: Drinking Too Much Masala Tea? Watch for These 6 Warning Signs!

Photo Credit: iStock

How To Fix The Excessive Sourness Of Tamarind In Rasam?

Rasam is prepared with a combination of tamarind and tomato, but sometimes, apart from tamarind, we use such a variety of tomatoes which is quite sour, due to which the rasam becomes quite tangy. To fix this tanginess, you have to cook one cup of gram dal and mash it in it. Add jaggery to the dal and after cooking for some time, add this mixture to the rasam. With this tip, you can balance the sourness of rasam.

Here Are 7 Important Tips For Making South Indian Rasam:

• Tamarind is an important ingredient for making rasam; tamarind water is often used in rasam. Soak it in lukewarm water for at least 30 minutes.
• If you do not have tamarind, you can use lemon to make the rasam sour.
• Toor dal is used in classic rasam recipes, but it is not necessary to include it in every rasam recipe.
• To make rasam powder, take whole red chilli, cumin, fenugreek seeds, black pepper, gram dal, and whole coriander. All these things have to be roasted with ghee on low flame.
• After all the things cool down, prepare rasam powder by grinding the ingredients in a mortar and pestle; this gives more taste to the rasam. If you want, you can also grind it in a mixer.
• If you want to store the rasam, do not add green coriander to it. When you reheat it to drink, you can add green coriander to it.
• If you want to enjoy delicious rasam this winter season, then we have five great options to try which you can make at home. Click here.

Also Read: Winter Weight Loss Tip: Swap Your Regular Roti for Makki Ki Roti - Here's How

Try these recipes and let us know which rasam recipe you liked. Happy Cooking!

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Cold Mornings? Gond Masala Chai Is The Cosy Wake-Up Call You Need

Most of us can't function without our daily dose of chai and many need it to even start their day. Chai, the beloved Indian beverage, is a comforting drink that warms the soul and body during the chilly winter months. The energy boost from a cup of masala tea is something we all swear by but what if we get a health boost as well? By incorporating gond (tragacanth gum), a traditional Ayurvedic ingredient, into your chai, you can elevate its health benefits and flavour. Instagram page 'somewhatchef' gives us a unique tea recipe - gond masala chai - perfect for a cosy winter morning. 

Also Read: Gond And Gond Katira Are Not The Same. Here's How To Tell These Edible Gums Apart

What is Gond?

Gond, also known as tragacanth gum, is a natural plant exudate obtained from various species of Astragalus shrubs. It has been used in traditional medicine for centuries due to its numerous health benefits. Gond is rich in fibre, minerals, and antioxidants. It is believed to have soothing properties, especially for the respiratory tract.

Benefits of Gond:

• Boosts Immunity: Gond is believed to strengthen the immune system, making it a great addition to winter drinks.
• Soothes Throat: It can help soothe a sore throat and reduce cough.
• Aids Digestion: Gond can help improve digestion and relieve constipation.
• Rich in Nutrients: It is a good source of fibre, minerals, and antioxidants.

Also Read: Kahwa Vs. Masala Tea - Which Is Your Perfect Match?

With all these health benefits, there is no reason to not try this masala tea recipe. Let's see how to make it. 

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A post shared by Somewhat Chef Shruti Mahajan (@somewhatchef)

How To Make Gond Masala Chai I Gond Masala Chai Recipe

1. Grind the Spices: Grind the ginger, gond, black peppercorns, cinnamon, fennel seeds, cloves, and cardamom pods into a fine powder using a mortar and pestle.
2. Boil the Water: Boil the water in a pot.
3. Add Spices: Add the ground spice mixture and dried rose petals to the boiling water.
4. Add Tea Leaves: Add the black tea leaves and bring the mixture to a boil.
5. Add Milk: Add milk to the tea and bring it to a boil again.
6. Sweeten: Add jaggery powder to taste and stir well.
7. Serve Hot: Strain the tea and serve hot.

So, the next time you're feeling under the weather or simply need a cosy drink, try this Gond Masala Chai.

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What Is The Best Time To Eat Spicy Food? Here's What You Need To Know

Our Indian food scene feels incomplete without a fiery kick. Imagine a bowl of chicken curry with a dash of chilli or the comforting heat of a well-made biryani blended with spices. Spices don't just enhance flavour; they evoke emotions and nostalgia. From the smoky, peppery tones of Chettinad chicken to the fiery punch of bhut jolokia chutney – our love for spicy food is undeniable. But beyond its taste and thrill, have you ever wondered about the best time to enjoy these hot dishes? Whether you love bold, spicy flavours or just a hint of heat, knowing the right time and state to indulge in can make all the difference. Let's dive into how spicy food interacts with your body.

Also Read: Love Spicy Food? Try These 7 Spicy Chicken Curries For Flavourful Meal

Photo: iStock

Is Spicy Food Healthy?

Good news for spice lovers: spicy food isn't just tasty but also packs several health benefits:

1. Boosts Immunity

The United States Department of Agriculture (USDA) highlights that green and red peppers are rich in vitamins like vitamin C, which strengthens the immune system and wards off common illnesses.

2. Aids Weight Loss

Want to rev up your metabolism and burn fat faster? Nutritionist Anshul Jaibharat says spicy food can help, as it enhances satiety and curbs binge eating. So, enjoy your masaledaar meals guilt-free!

3. Reduces Body Pain

Did you know spicy food can reduce pain? Capsaicin decreases neurotransmitters that send pain signals to the brain.

4. Good For Heart

While spicy food can cause heartburn, it also promotes heart health. Capsaicin lowers bad cholesterol, reducing inflammation.

5. Boosts Mood

Ever felt happier after eating spicy food? That's because it boosts serotonin, the "feel-good" hormone, helping to combat stress and depression.

Photo Credit: iStock

What Is The Best Time To Eat Spicy Food?

Now that we've covered its benefits, let's talk about timing. While you might think you can eat spicy food whenever you want, it actually depends on your body's state. Ayurvedic health coach Dimple Jangda explains that if you have a Kapha imbalance (e.g., cold, cough, sinus issues, allergies, obesity, or sluggish metabolism), spicy food can be beneficial. Capsaicin increases stomach acid production, raises body temperature, and liquefies mucus, helping alleviate these symptoms.

Who Should Avoid Spicy Food?

You might assume that those without these issues can safely enjoy spicy food, but that's not always true. If you have acidity, reflux, GERD, a burning sensation, or a Pitta imbalance, Jangda advises avoiding spicy food. The intensity of spices can aggravate these conditions, prolong discomfort, and worsen symptoms.

Can Spicy Food Affect Sleep At Night?

Yes! Spicy food can impact your sleep. Ayurvedic expert Ashutosh Gautam notes that while eating spicy food at dinner isn't inherently bad, it's crucial to allow enough time between dinner and bedtime. Why? Spicy food may cause gastric disturbances, indigestion, and restlessness, disrupting your sleep. So, don't hit the bed right after devouring hot ramen noodles!

Watch the full video below:

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A post shared by Dimple Jangda (@dimplejangdaofficial)

Also Read: 4 Effective Remedies To Cool Your Mouth After Eating Spicy Food

What's your favourite spicy food? Let us know in the comments below!

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Fiori Review: What You Must Try At Lonavala's Aesthetic New Glasshouse Restaurant

Lonavala comes alive in the monsoon. The landscape turns a lush green, fog descends, temperature drops and people flock to its hills, where rain (unlike the city) is a celebration rather than an inconvenience. This year, we had the chance to welcome the monsoon with a short trip to Lonavala. Any such rain-blessed outing would be incomplete without the warmth of delicious food and drink. This time, it was provided by Fiori, a newly opened restaurant at the Regenta SGS Greenotel, located right off the old Mumbai-Pune highway.

_{Photo Credit: Fiori}

The area's first glasshouse restaurant, Fiori promises an aesthetic concentration of some of the most beloved aspects of a typical Lonavala experience. Guests can enjoy the cosiness of the weather without its drawbacks, thanks to polycarbonate sliding roofs. An innovative sibling duo form the force behind Fiori. Suraj Gupta and Sanskriti Gupta are second-generation entrepreneurs from the family-owned Regenta SG's Greenotel. Sanskriti, an architecture graduate, played a major role in the thematic conceptualisation of the restaurant - from the glasshouse ambience to the plant motifs of the menu design. The completely vegetarian kitchen is led by Head Chef Gracian de Souza. The menu features a range of elegantly plated delicacies that highlight beloved European and Mediterranean flavours. While selecting the dishes for Fiori, the focus was on choosing familiar flavours and giving them a signature twist, Suraj tells us. The objective is to allow guests to relish lip-smacking comfort foods - since they are on holiday - and Fiori provides a unique setting for the same, he adds.

_{Photo Credit: Toshita Sahni}

We began our meal with the Beetroot & Goat Cheese Salad. Orange segments and apple lent fruity goodness while the toasted almond flakes provided some much-needed crunch. The Bruschetta with Roasted Bell Peppers was another burst of freshness on the plate. But the appetiser that won our hearts was the Nachos With Black Beans. These soft-shell tacos had a wonderful balance of flavours, and we liked the trio of cheese sauce, pico de gallo, and chipotle chilli salsa. Like certain other dishes to come, it had the hint of indulgence we associate with vacations.

_{Photo Credit: Toshita Sahni}

If we mention indulgence, we have to talk about the Italian delights on Fiori's menu. The Garlic Pizza with rosemary and herb oil was a fuss-free treat we would return for. As Lonavala regulars know well, there's nothing quite like the sensation of savouring a hot cheesy pizza as the weather turns cold and rainy. Among the pasta options, we recommend Mushroom Risotto with truffle butter for equal binge-worthiness. There are relatively lighter mains on the menu too. Those wanting to skip the cheese can consider a delicacy like the flavourful Vegetable Tagine with herbed couscous. It was warmly wholesome and made for a welcome change from the usual treats.

_{Photo Credit: Toshita Sahni}

Any gastronomic feast worthy of the name requires a luscious dessert for a sweet ending. At Fiori, we fell in love with the Dutch Truffle Chocolate Cake Slice with orange creme anglaise. The decadent layers of dark chocolate melted in our mouths with tiny pops of orange, marking a wonderful contrast. The Deconstructed Tiramisu with coffee sauce was tasty, but did not quite nail the coffee-infused creaminess one typically expects of this Italian dessert.

_{Photo Credit: Fiori}

Fiori's cocktail menu highlights botanical notes and nature-inspired elements that are in keeping with the overall theme. 'Lavender Love' (gin, lavender, apple and lime) as well as 'Fiori's Sunset' (Aperol, grapefruit juice, vodka, tequila, and tonic water) were enjoyed by many. For a stronger option, try the 'Bee Sting', a tequila-based cocktail with jalapenos and honey. The restaurant also serves a good selection of non-alcoholic beverages.

_{Photo Credit: Fiori}

The following day, we had the opportunity to savour a satisfying breakfast at Fiori. Overnight, fog began to envelope nearby streets and rain had turned the hotel's lawn a lush green. The interiors, suffused with muted natural light, provided a delightful setting to start the day. Given the appropriate weather conditions, we found Fiori even more charming in the daytime. Although the restaurant is currently open to the public only for dinner, there are plans to extend its timings to serve breakfast and lunch soon. (The dishes mentioned below are part of the all-day breakfast section, so you can relish them anytime.)

_{Photo Credit: Fiori}

We enjoyed the Apple and Cinnamon French Toast served with maple syrup. The classic flavours kept the dish grounded and paired well with our Miel Latte. Another reliable order is the Pancake Stack with maple syrup and lemon cream. There was one "healthy" treat that was completely worth the departure from our ongoing feasting: the Guacamole on Sourdough Toast with red pepper jam and crumbled goat cheese. This crunchy toast with creamy, refreshing guac is something we can easily imagine having every day.

_{Photo Credit: Toshita Sahni}

Fiori presents a pleasant and cosy getaway in the heart of Lonavala. The expansive menu promises to charm diners with diverse tastes and preferences. Whether you're planning a celebratory meal or simply looking for an aesthetic venue for your next holiday indulgence, drop by Fiori for a special experience.

Where: Fiori, Regenta SGs Greenotel, Gwalwadi, Old Mumbai - Pune Highway, Lonavala, Maharashtra 410401.

_{Photo Credit: Fiori}

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