Edible Sticky Rice Paper Market 2020- Size, Status and Future Growth Analysis with Impact of COVID-19: Companies Xiaorun Food, Xinbei Food, etc.

Edible Sticky Rice Paper Market Competitive Landscape and Opportunity 2026

 gaurav  August 29, 2020

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Belt

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India's basmati rice production to be higher than last year's level due to monsoon boost

Agencies

Basmati rice will start arriving in the market from September, when buyers from overseas markets start placing orders for the new crop.

Synopsis

“Production of basmati rice will be higher this year, which is good for the industry. Domestic consumption is increasing and newer markets for exports are opening up,” said Vinod Kaul, executive director of All India Rice Exporters Association (AIREA). “Even though payments from Iran is still due, but we are getting good export orders from Middle-east countries like Saudi Arabia and Iraq. Eastern European countries are also keen to buy basmati rice from us.”

By SUTANUKA GHOSALET Bureau

Aug 18, 2020, 08:54 PM IST

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KOLKATA: India’s basmati rice production this year is likely to be 7% higher than last year’s level at 8 million tonnes, according to a rice exporters’ association, thanks to good rains and availability of farm hands during the sowing period.

“Production of basmati rice will be higher this year, which is good for the industry. Domestic consumption is increasing and newer markets for exports are opening up,” said Vinod Kaul, executive director of All India Rice Exporters Association (AIREA). “Even though payments from Iran is still due, but we are getting good export orders from Middle-east countries like Saudi Arabia and Iraq. Eastern European countries are also keen to buy basmati rice from us.”

Basmati rice producers had been worried that the exodus of migrant workers after the coronavirus outbreak would slow down sowing and lower production. But sowing was completed with the help of local labourers and the migrant workers who returned after lockdown measures were eased.

“Local labourers as well some migrant workers who had returned have completed the sowing. Crop size will be higher this year,” Vijay Sethia, former president of AIREA, said.

In the last kharif season, the country had produced 7.5 million tonnes of basmati rice. “This year, the acreage has increased and we are expecting 80 lakh (8 million) tonnes of rice,” said AIREA’s Kaul.

India exports 4.4-4.5 million tonnes of basmati rice every year, the major chunk of which goes to Iran.

“We have stopped shipments to Iran. The exporters are not taking any new orders,” said Kaul. “We are not sure when the exporters will get back their money against the export orders,” Kaul said.

Basmati rice will start arriving in the market from September, when buyers from overseas markets start placing orders for the new crop. “As of now, the countries which need basmati rice immediately are placing orders,” Sethia said.

According to Gurnam Arora, joint managing director of Kohinoor Foods, some Europe countries that have been badly affected due to Covid-19 are placing orders with Indian basmati rice exporters. “For instance, Italy is buying good volumes from India. Similarly, buyers from London are also importing basmati rice. The export markets are gradually opening up,” Arora said.

According to APEDA, India exported 4.454 million tonnes of basmati rice worth Rs. 31,025.91 crore in FY20.

Prices of the common basmati varieties have remained firm in the Rs 850-1,000 per kg range.

(Catch all the Business News, Breaking News Events and Latest News Updates on The Economic Times.)

:https://m.economictimes.com/news/economy/agriculture/indias-basmati-rice-production-to-be-higher-than-last-years-level-d

 

Sloppy Joseph-BEANS

Sloppy Joseph-Beans

Kaitlin Endres• 6 days ago

When the summer is winding down, memories of tailgating swirl around. 

Kids and adults alike enjoy a good ol’ sloppy joe. But in 2020, nutrition is of utmost importance. That’s why this healthy version of a classic frequents our house in the fall. We named it "Sloppy Joseph-BEANS,” because this dish is "Joe’s” modern sister, and she is full of fiber and flavor due to the fact that the secret ingredient is black beans. 

Now that the secret is out, learn how to please the palates of every age at home with this easy recipe, thanks to Chef Felix. 

Start by sautéing 1 large chopped sweet onion with olive oil, brown sugar, salt and steak seasoning. Pour the black beans into a large saucepan with olive oil and minced garlic, and simmer on low-medium heat for 10 minutes, or until slightly bubbling.

When the onions are sautéed to a soft texture and a warm brown color, combine them with the beans in the saucepan. Next, add ground beef (raw) to the saucepan and mix well. Add basil leaves, paprika, turmeric and cinnamon, and mix again. Cover the saucepan and let simmer on low-medium heat for 20 minutes until meat is cooked. Add salt and pepper to taste before serving. 

That’s it! You can add Sloppy Joseph-BEANS to a bowl of basmati rice or brown rice; spoon it on a bun to make a Joe-style sandwich; or take a scoop of the Sloppy Joseph-BEANS mixture, flatten it into a patty shape, coat it with flour and fry it in olive oil to create a healthy Southwest "burger!” 

The possibilities are endless, just like we wish the summers were. 

We hope you enjoy the Sloppy Joseph-BEANS! 

INGREDIENTS:
2 cans black beans, 15 oz
Olive oil, enough to generously coat the bottom of a pan for sautéing
1 tbsp brown sugar
1 lb ground beef
1 large sweet onion, chopped
6 cloves fresh garlic, minced
8–10 fresh basil leaves, chopped
½ tsp black pepper
½ tsp Montreal Steak Seasoning (or your favorite dry steak flavoring)
½ tsp turmeric
½ tsp paprika
¼ tsp cinnamon
Salt to tastehttps://ramonajournal.com/sloppy-joseph-beans-p1008-250.htm

 

Feast World Kitchen gives immigrant chefs a boost while bringing international eats to the region

By Chey Scott

Young Kwak photo

Feast World Kitchen co-founder Ross Carper and kitchen manager Maisa Abudayha.

Although light construction work is underway on a recent Monday afternoon, the tantalizing aroma of warm, earthy spices permeates the air inside Feast World Kitchen in downtown Spokane.

The aromatics offer a preview of how the space transforms into a worldly, culinary melting pot four days a week, offering diners a chance to sample Senegalese food one night, and traditional Jordanian dishes the next.

The local nonprofit announced its permanent placement inside a former sushi restaurant in west downtown, at 1321 W. Third Ave., almost a year ago. Designed to serve as an incubator kitchen for local immigrants and former refugee chefs to cook and share their culture with the region, Feast also offers a chance for many international families to earn extra income, a detail that's since become vital for so many during COVID-19's economic upheaval.

"During COVID-19, Spokane has really stepped up and supported our work and these former refugee and immigrant families who have lost a lot of their other work, because many of them work in the service industry," explains Ross Carper, Feast's executive director and co-founder.

"It's really amazing that a family can pay rent for a month just from one night of takeout here," he adds.

Feast is currently open Thursday through Sunday, offering online preordering (feastworldkitchen.org) for each night's featured cuisine to be picked up at the restaurant between 4 and 6:30 pm.

The process to renovate Feast's new home while simultaneously fundraising toward the goal of operating a full-service dining room with carryout, catering services and special events on the side had been slow going since last fall, even before the pandemic's arrival this spring. Since then, however, working around present public health risks by serving only takeout meals has been to Feast's benefit, its leaders say.

"We were getting a lot of catering jobs, which was great for training and learning, but then COVID hit and all catering business went away," Carper says. "So that really moved us quickly to pivot toward takeout, which we've been doing since the first weekend in April. We've been able to start takeout when takeout is on everyone's mind."

Currently, four chefs are featured each week, including the Indian-centric Inland Curry, which departing Feast co-founder Dan Todd recently sold to a new owner, Noreen Hiskey, after moving to Arizona with his family. New weekly menus go live on Monday, with ordering cut off the night before food's ready, or sooner if a menu sells out. Feast's current lineup of rotating chefs includes immigrants from Jordan, Syria, Senegal, Bhutan, Eritrea, Guatemala, Venezuela, the Congo, Albania and Kenya. Many others hope to share their native cuisine through the nonprofit, too.

"We're having people approach us every day; the waiting list is kind of long at this point and we want it to be a mix of rotating in people who are serious about launching their own food business, like catering, a food truck or a restaurant, and then other people who just want to share their culture maybe just one time," Carper says.

He adds that Feast is actively seeking cooks interested in preparing various Asian cuisines that are less commonly found in the region's existing restaurant industry.

Young Kwak photo

Sajieh, basmati rice with paprika and spiced pita bread, at Feast World Kitchen.

Besides supporting former refugees as they navigate through unfamiliar business set-up processes, like permitting, finances and training employees, Feast's other primary focus is to educate residents of the region about the diverse cultures and backgrounds of their newly arrived neighbors.

"People are really excited to try new dishes from different countries at their dining table," says Maisa Abudayha, Feast's kitchen manager and a regularly featured chef who emigrated from Jordan in 2013.

"Another idea we added for diners is a little description every night talking about the chef and something they like in their culture, or a place you can visit," she continues. "People love this, and in general the community is really helpful. I have some customers four days in a row which is amazing."

To further Feast's mission to share and celebrate the diversity of the region's immigrant community, leadership plans for the restaurant space to eventually host cultural events, art displays and live performances of music and dance, along with a small retail space.

Until the looming threat of the pandemic has eased, however, the focus remains on providing safely prepared food for takeout each week. In the meantime, Carper says Feast is still accepting donations of money or volunteers' time, both of which support ongoing renovations and regular, continuing operating costs.

"This is not just a takeout restaurant, it's a nonprofit, and part of our mission is education and that means truly celebrating all the people who have come to Spokane, sometimes because they were forced from their own country, and sometimes other circumstances," Carper says.

"It's a real joy to share those cultures as our chefs are working to learn food entrepreneurship; they are sharing a part of who they are and bringing something beautiful to Spokane." ♦

Feast World Kitchen • 1321 W. Third Ave. • Takeout offered Thu-Sun for pickup from 4-6:30 pm • Order or donate at feastworldkitchen.org

https://www.inlander.com/spokane/feast-world-kitchen-gives-immigrant-chefs-a-boost-while-bringing-international-eats-to-the-region/Content?oid=20165617

 

Food review: Dishoom bringing smiles to diners’ faces

By Andy Richardson | Birmingham restaurant reviews | Published: Aug 30, 2020

The colossal Dishoom is going places and moving fast, despite being launched at the worst possible time, says Andy Richardson.

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A wide variety of food is available at Dishoom

The first thing you notice is the space. Dishoom is big. VERY. BIG.

In an age of bijou restaurants, where owners limit their exposure by limiting the number of covers, in an era where small is good and cavernous spaces are used to store grounded aircraft, Dishoom bucks the trend.

Occupying one of the key sites in Birmingham, overlooking Chamberlain Square, Dishoom is colossal.

Dishoom Birmingham Restaurant

With vast spaces that seem to extend somewhere beyond the Ring Road, it houses a huge number of covers. In an age of Covid-19, Dishoom is simultaneously packed and socially distanced, with room still to spare.

It wears that well, however, and boxes of drinks are stored overhead, in see-through crates. The bustling ambience makes it feel like a railway station or some other public free-for-all-space and in a week where British temperatures mirrored those of India, the concept could not have been more thrilling.

Dishoom is intended to replicate the busiest of markets in India and it does so pretty well. There may not be the smells and dust, the hawkers’ voices or humid warmth, but there is the clatter of happy noise and aroma of freshly cooked curry. It more than passes muster.

Dishoom Birmingham Restaurant

The concept has been rolled out across five locations in London in addition to Manchester and Edinburgh. Dishoom is an emerging chain that is going places and while the rest of the hospitality industry contracts, it is flexing its muscles and enjoying rapid growth.

The all-important Covid-guidelines have been put in place and patrons queue briefly outside before being shown to the reception desk.

Those with reservations are walked to their table by staff and a bottle of hand sanitiser, rather than menu, is the first thing brought to the table.

The young and energetic staff have clearly undergone the same training regime with all quick to enquire of their customers’ wellbeing, though at times service is almost a little too much.

Dishoom Birmingham Restaurant

One over-zealous waitress hovered later on as I attempted to eat. She muffled, indistinctly, through a face mask, repeating herself three times as chicken hovered on a fork.

“Would it be okay if I just ate?” I eventually asked, and she departed, shoulders shrugging. Training is all well and good – and the staff have clearly been drilled like an electrical appliance at B&Q – but there has to come a point where humanity intervenes and discretion becomes the better part of valour.

The concept for Dishoom is that of cafe, bar and dining, rather than out-and-out restaurant. Just as The Ivy caters to a crowd who enjoy quintessentially British food, so Dishoom does similar for fans of Indian food.

Dishoom Birmingham Restaurant

That means you can order a bacon naan roll for breakfast, or a sausage naan roll with award-winning Shropshire sausages wrapped in a naan and spiced with cracked black pepper.

There are specials for those with dairy intolerances and gluten allergies as well as plenty for vegans, kids and groups looking to feast.

The principle menu, however, is the All Day Dining Menu, which features a range of rolls, tapas-sized plates, grills, side dishes, biryani and a small number of curries. It’s an interesting concept, where tiny plates of samosas, gunpowder potatoes or kebabs replace the traditional starter-main-side combos beloved by so many restaurants in our region.

A Bombay Mule cocktail

The drinks menu is wonderfully extravagant with teetotal tipples mixing with slings, coolers and fizzes, a vast array of wines, plenty of cocktails and a number of champagnes.

I opted for two small plates and a curry with naan, a generous lunch when one fewer small plates would have sufficed.

First up was a plate of chilli chicken, an Indo-Chinese dish of crispy garlic, ginger, soy and chilli chicken. It was fabulously hot, to the point where I imagined I’d become a dragon from a book of legends and was literally able to breathe fire. It was a stunning dish, big on flavour and with more heat than the Pakistani pace attack. I wondered whether it might be prescribed on maternity wards to induce deliveries.

Food at Dishoom

A mango lassi with carraway doused the flames, though I quickly had to order another as the dish continued to smoulder.

Happily, a paneer with pineapple side brought the temperature under control. The subtle cheese had been lightly marinated in delicate spices and was served with grilled pieces of fresh pineapple. Hot pineapple is one of nature’s great gifts and this very-Indian take on a 1970s British classic was a treat.

My main was a chicken ruby, a delicious and expertly cooked chicken curry with a silky makhani sauce. Rich, buttery with plenty of cream, ample spice and a sweet tomato base, it was delightful, a quality dish from a kitchen with good skills.

Mutton chaap korma

A naan bread mopped up the sauce.

I skipped coffee, heaven knows what a shot of caffeine would have done following the chilli chicken, and made my exit following a quick, no fuss lunch.

Dishoom is a restaurant that is going places and moving fast.

Having launched at the worst possible time, it presumably has a well-oiled PR machine that is spreading the word quickly.

Food at Dishoom

On a day when it might expect to be less than half-full, it was packed with happy diners who were tucking in merrily to its simple and flavour-packed food.

Or perhaps word of mouth, that most reliable of recommendations, has done the job instead. In a short space of time, Dishoom has become a firm favourite among discerning West Midlands diners and looks set for a long and successful stay in the Second City.

Chilli chicken

A menu full of interest and intrigue, a dining room buzzing with anticipation and excitement, well-trained staff who are determined to please and a drinks menu that offers drama and delight make this a stand-out venue.

It’s heartening to witness sectors of the hospitality industry thrive when the cards are so heavily stacked against it.

One of the Dishoom curries with naan bread

Yet Dishoom has done just that and is putting smiles on the faces of diners of all ages.

Sample menu

Small plates

Chilli chicken, £6.90

Keema pau, £6.50

Vegetable samosas, £4.90

Grills

Dishoom chicken tikka, £9.70

Gunpowder potatoes, £6.90

Sheekh kabab, £9.90

Mains

Chicken berry Britannia biryani, £12.50

Jackfruit biryani, £12.50

Chicken curry, £12.50

Sides

Dishoom slaw, £4.20

Garlic naan, £3.50

Steamed basmati rice, £3.50

Contact information

Dishoom

1 Chamberlain Square, Birmingham, B3 3AX

0121 809 5986

www.dishoom.com

Birmingham restaurant reviews Dining out Entertainment

By Andy Richardson
Feature Writer - @andyrichardson1

Feature writer and food critic Andy Richardson interviews celebrities, writes columns and hangs out with chefs for stories that appear across all group titles.

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