With 41% of people believing that Indian food is the cuisine that best caters for vegetarians*, Vegetarian Express is encouraging operators to increase their meat-free offering during National Curry Week (12th – 18th October 2015).
Meanwhile, with over half of consumers feeling there are not enough vegetarian dishes on menus when eating out – a third want to see between five and ten options available* – it also highlights a big profit opportunity during the seven day food festival.
Will Matier, Managing Director at Vegetarian Express, comments: “Given the fact that 42% of the population of India is vegetarian**, the cuisine lends itself perfectly to this kind of diet, providing an easy way for caterers to offer flavoursome options for the 26% of British consumers choosing not to eat meat*. By adding more vegetarian dishes to the menu, caterers are also widening their customer base to include those health-conscious diners who might otherwise have steered clear of a perceived ‘unhealthy’ curry.”
As the appetite for Indian cuisine has grown – Mintel recently reported that 72% of ethnic restaurant and takeaway users visit Indian establishments – so has the demand for more authentic dishes. While this may seem daunting to some, Vegetarian Express easily puts it within reach for every caterer to move out of their comfort zone and serve up Indian dishes full of flavour, by offering a range of over 150 high quality herbs and spices, along with curry pastes, chutneys and mouth-watering pickles.
Will continues: “There was a time when British diners wanted toned down versions of traditional Indian cuisine but as the population has become more adventurous, we’ve seen a move away from the traditional favourites, towards more authentic & exotic dishes focusing on regional cuisine.
Our range of spices and dhals offer operators an easy way to provide an authentic Indian experience in every setting, while allowing for the individualisation that making a dish from scratch offers. For example, if operators wish to tone down the amount of chilli they put in for a milder dish that will appeal to children, then they can. Likewise, they can up the quantity of ginger for a dish with more punch. Even switching one ingredient for another can transform a dish by taking on a completely different flavour, making it a really versatile way for caterers to vary their menu and add a point of difference during National Curry Week.”
As well as herbs and spices, Vegetarian Express – the UK’s premier specialist distributor of vegetarian and vegan ingredients – offers products such as dosa and idli mixes for side dishes which, although easy to prepare, will increase the perception of authenticity. There is also the opportunity for caterers to build up the menu, providing add-on options including chutneys, pickles, breads and poppadoms, and boosting profit in the process.
To assist caterers in the run-up to National Curry Week, Vegetarian Express has created a range of Indian-inspired recipes including Goan Pumpkin, Tofu and Chickpea Curry as well as traditional Indian breakfast options such as Parsee Style Eggs with Spicy Lentil Sausages and Indian Chickpea Hummus and crispy fried eggs with coriander chutney, to really differentiate menus and help chefs harness the appeal of Indian food throughout the day.
Creating exciting, vegetarian dishes can often be a challenge so Vegetarian Express is passionate about sharing its knowledge and inspiring chefs. As a supplier and consultant to the catering industry, the company provides expert advice on nutrition and menu planning, essential for any operator; its website – www.vegetarianexpress.co.uk - is packed full of ideas and advice including innovative recipes developed by Paul Gayler MBE and a useful infographic highlighting the key findings of recent research into the vegetarian market.
As well as getting inspired, chefs can learn more about Vegetarian Express’ extensive range of vegetarian, vegan and international products; from staple dried goods and ethnic cooking sauces to Mediterranean deli goods and over 150 authentic herbs and spices to bring dishes to life.
*Toluna/Vegetarian Express 2015 **www.vegetarians.co.nz/articles/500-million-vegetarians-in-india/
