Restaurants & Food

Mohit Anand, Managing Director of Kellogg India and South Asia

Published

5 years ago

July 31, 2020

Down the supermarket aisle, the red script logo of the breakfast cereal powerhouse is instantly recognisable. For more than 100 years, Kellogg’s has been the go-to for time-poor consumers seeking a convenient and nutritious morning meal.

In 1994, the company entered the Indian market – where it found its way, floundered and then recomposed. It wasn’t until 2007 that the American business found its footing – it had finally figured out how to be relevant to Indian consumers.

“Food is never global; food is always local,” states Kellogg India and South Asia Managing Director Mohit Anand.

“It’s about making our food relevant.” Mohit, who’s been leading the business for just under three years, says that if you look at pizza in India, spicy paneer is always the bestseller. Kellogg India, therefore, had to rethink several of its offerings, such as marshmallow and caramel, because those flavours, Mohit explains, are “alien to the local people”.

Instead, Kellogg needed to look at local recognisable taste profiles, such as Kesar Badam, Thandai Badam or Rose Badam. “We have to localise the food to make it relevant, accessible and affordable,” he says.

Discussing the backstory to Kellogg’s arrival in India, the seasoned business leader says there has been much conversation about whether cereal is the right food for local people. Mohit agrees that influencing and changing consumer behaviour will take a long time, but it’s an opportunity that Kellogg’s is entirely committed to.

Sustainable future

Kellogg India has set several goals for the business in terms of nutrition and sustainability. Mohit explains that, in just over a year, the company has reduced about 14% of sugar usage across its products. It’s also cut salt by 30% across several of its food offerings. “We’re always striving to be better,” Mohit says. Another course of action has been from a sustainability point of view. “There are plans to install more sustainable energy solutions at our manufacturing sites,” he adds. The third area of focus is on plastic. Mohit is proud to confirm that by mid-2020, Kellogg India would have recycled 45% of multilayered plastics and will be on track to achieving its 2020 target. “There’s much work that we do under the radar across the business,” he says. “We believe these are the right things to do and we do them – no questions asked.”

“India is a vast market,” he says. “There are more than 50 billion breakfasts a year in this country. Cereal stands at less than 500 million of those meals. We’re still building this market one consumer at a time.”

Through market research, Mohit and his team identified two types of consumers: people who are after a nutritious breakfast and those who have time to spare – for the latter, cereal will not be the winning choice.

“We win with consumers who are conscious about nutrition and are time starved,” he says. “Interestingly, 70% of India falls into that bracket. That’s the opportunity for cereals.”

Additionally, most people in India tend to skip breakfast. “More than two-thirds of the population are missing breakfast because they don’t have time,” Mohit explains, when reflecting on his market research.

“We see that as the number one job for us: to serve consumers who need nutrition and don’t have the time. We have a healthy business that’s building on a simple strategy of making cereal relevant in the largest dairy- and grain-consuming market in the world.”

To drive cereal adoption across the country, Kellogg India has split its strategy into three segments: kids, family, and health and wellness. “We see these three proliferating,” Mohit notes.

“We see general trade in growth because the cereal category isn’t saturated. We’ll continue to drive these three areas from a channel perspective, and aim to serve more consumers beyond the top metros.”

Aside from expanding across India and serving new markets, Kellogg India’s focus over the next 12 months will also be giving the organisation a fresh attitude. That means building a culture that allows people to grow and make mistakes.

“I think it’s all about having fun and creating something that we can leave behind as a legacy,” Mohit shares. “We aim to create an agile, empowered organisation with the soul of a startup. That’s what’s exciting because that’s the legacy that will carry us forward.”

Furthermore, Mohit says that Kellogg is pivoting its business to become a purpose-driven entity and organisation. The company already donates 20% of its global profits to the WK Kellogg Foundation, a charitable trust created by the company’s Founder, Will Keith Kellogg.

Its next move will be to make a difference in India. “That’s our purpose now,” Mohit says. “We have served about half a million meals over the past seven months to undernourished kids through our Bright Start program.”

The business aims to provide meals to 100,000 underprivileged children by 2022. Mohit explains that these types of initiatives foster innovation and a sense of purpose. “It’s about nourishing your potential,” he says.

“We believe that nourishment to kids, especially in the early years, is critical to how they turn out as adults and truly realise their potential. We’re pivoting the organisation to say, ‘That is why we exist. We don’t exist to do business. We don’t exist to make a P&L. We don’t exist to ship every day. We exist because we aim to serve more consumers and make a difference to Indian consumers.’”

Before joining Kellogg India, Mohit, who has more than two decades of leadership experience in the FMCG domain, was the Global Vice President at Unilever. Based in London, he managed the growth and transformation agenda in the refreshments category, including the South Asia and Africa operations for ice cream and dessert, and tea brands.

Kellogg India is anchored on its purpose and its values. That’s what drives us.

“Returning home and working with a new millennial generation of India was an exhilarating prospect,” he reflects, “and there’s no better place than Kellogg to do it.” The company’s solid reputation and its firm stand for social good had also played an influence.

“It’s the most recognised breakfast brand in the country across all FMCGs,” Mohit says. “I thought it would be a matter of pride to work for a brand like Kellogg’s and to take it to its true north.”

There is also the competitive advantage. “Many competitors have tried to dislodge it, but the business remains standing tall. That’s because we understand grains like nobody else. Now, when I say grains, I mean from a nutrition, sourcing and sustainable agriculture point of view, but also from a food technology, packaging and brand point of view, right up the whole value chain.”

Kellogg’s is present in most supermarkets and convenience stores, and has goals to feed more cities and households. But despite its growth, the cereal giant intends to keep its promise of giving back.

“I have a firm belief that companies and brands exist to improve consumers’ lives,” Mohit says. “Those brands that figure it out and make it the core of their operations are those that succeed. Kellogg India is anchored on its purpose and its values. That’s what drives us.”

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Restaurants & Food

Indian fast food that hits the spot – The Irish Times

Published

4 hours ago

July 18, 2025

Corinna Hardgrave

Delhi2Dublin

    

Address: Priory Market, Main Road, Tallaght, Dublin D24 YYK4

Telephone: N/A

Cuisine: Indian

Website: https://delhi2dublin.ie/

Cost: €€

What’s on offer?

Delhi2Dublin is a small family outfit which is finally planting roots after years on the market circuit. Its new base at Priory Market in Tallaght is its first permanent home.

The menu, chalked on a blackboard, wanders across India’s street food map. You’ll find samosas, hand-folded momos, pani puri, and vada pav, the Mumbai potato burger. Sides stay snacky – masala fries dusted in Delhi-style seasoning.

“Kebab-ish” ups the portions. There’s a kebab platter with minced or seekh-style kebabs, salad, chutney, mayo and masala chips; a naan sandwich with kebabs, salad, peppers, onions and cheese; or loaded fries topped with kebabs, chutney, mayo and cheese.

“Big Bites” mean full meals; a crispy butter chicken rice bowl with potato bhaji, chickpea rice and cucumber salad, a naan wrap of the same, a chicken tikka masala burger stacked with fried fillets, mint slaw and masala fries, or chicken tikka masala loaded fries.

Dishes such as like the chicken rice bowl, loaded fries with chicken tikka or kebabs, and the loaded naan sandwich are proving to be the most popular choices.

What did we order?

Chicken samosas, the crispy butter chicken rice bowl, a lamb kebab platter and a loaded naan wrap.

How was the service?

This is a popular food stall, so there was a queue and a bit of a wait. You’re given a buzzer that goes off when your order is ready.

Delhi2Dublin is a popular outlet in Priory Market

How was the food?

The chicken samosas were a mixed bag. The filling of mashed veg and cumin was good, and the dipping sauce worked, but they were greasy and not very crisp.

The crispy butter chicken rice bowl was as expected; breadcrumbed chicken with a spicy butter sauce, sticky rice, chickpeas and a fresh minty sauce on top of lettuce. The sauce was good, and the chickpeas and mint gave it a nice lift, though it’s more a fast-food version than a proper curry.

The lamb kebab platter came with a kofta-style minced lamb kebab, salad, dressing and masala chips. The chips were salty but a bit limp – fine for soaking up sauce but not much crunch. The loaded naan wrap used the same chicken and salad as the rice bowl, but in a large naan folded over, with plenty to eat. Overall, it is fast food that hits the spot if you want saucy, filling carbs.

Delhi2Dublin is open daily, 11am-10pm

What about the packaging?

Everything is served in cardboard packaging.

What did it cost?

It was €45 for lunch for three people: chicken samosas, €4; crispy butter chicken rice bowl, €14; lamb kebab platter, €13; and loaded naan wrap, €14.

Where does it deliver?

Takeaway and dine-in only. Open daily, 11am-10pm.

Would I order it again?

Yes, Priory Market is a vibrant market with a great atmosphere, and the food here – particularly the lamb kofta – is perfect for eating on site.

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Restaurants & Food

Restaurant Week 2025 showcases Alabama’s top culinary talent

Published

10 hours ago

July 17, 2025

Holly Swafford

Alabama foodies, rejoice: Birmingham Restaurant Week is back for another year, and it’s more delicious than ever.

This annual culinary celebration brings together nearly 50 local restaurants, food trucks, bars, and catering companies, offering exclusive, limited-time menus and special pricing to highlight the best of Birmingham’s food scene. From upscale dining experiences and international flavors to casual favorites and hidden gems, Restaurant Week invites locals and visitors alike to explore and support the city’s vibrant culinary culture.

Restaurant Week’s Preview Party, which was held at Haven in Birmingham’s Southside, gave us a taste of what to expect in the week ahead. The lively event brought together chefs, restaurant owners, and food lovers under one roof to sample bites and sips from over a dozen participating spots. The evening highlighted the creativity, passion, and diversity that define Birmingham’s ever-evolving food scene. Take a look at some of the Preview Party’s standouts, as well as what you can expect from their Restaurant Week offerings.

Offering a fresh and elevated take on Latin cuisine, Sol Y Luna pairs artful tapas with handcrafted cocktails. From small plates to fresh margaritas, this is a go-to destination for flavor-packed nights with friends or a lively date spot. At the Preview Party, chef and owner Jorge Castro served up perfect bites of passion fruit shrimp ceviche on tortillas.

Castro has been part of Restaurant Week since its beginning, and commented on how the event brings the community together. “Restaurant Week is about the people,” he said. “We really get to know our customers and it’s amazing to see them return year after year, while also meeting many new faces.” Their Restaurant Week specials include fixed-price dinner menus featuring shrimp sliders, a Cuban sandwich, and a tres leches lemon cake.

(Birmingham Restaurant Week/Contributed)

Magnolia Point is redefining Southern soul food with an inventive twist, serving up comforting dishes that bring the bayou flavors. The restaurant is housed in a restored 1930s building at the corner of downtown’s Magnolia Avenue, and offers relaxed vibes that evoke everyone’s favorite seaside snacks. Their Preview Party sampling? A perfectly dippable black-eyed pea hummus with vegetable crudité, which is offered on both their lunch and dinner fixed-price menus for Restaurant Week along with plenty of Gulf Coast flavors like their classic gumbo and fried catfish.

(Birmingham Restaurant Week/Contributed)

A longtime pillar of Birmingham’s food scene, Michael’s Restaurant continues to impress with its steak, seafood, and Southern favorites. Under the leadership of Bernadine Birdsong, the restaurant has embraced Restaurant Week as an opportunity to connect with the community. “I love Restaurant Week because it brings people out and allows them the opportunity to try something new,” she said. Their Restaurant Week menu has promised to include their legendary Salmon Rockefeller: pan seared salmon topped with a spinach cream sauce and chopped bacon.

(Birmingham Restaurant Week/Contributed)

One of the city’s longest-standing Indian restaurants, Taj India has been serving Birmingham customers for nearly 30 years and is delighted to participate in Restaurant Week once more. Known for its rich curries, and warm hospitality, this Five Points favorite has become a go-to spot for both longtime locals and newcomers craving authentic Indian cuisine.

At the Restaurant Week Preview Party, Taj India served its beloved Chicken Tikka Masala–a comforting, flavor-packed dish that showcased the depth and warmth of traditional Indian cooking and was a standout among the evening’s offerings. The Chicken Tikka is featured on their fixed-price Restaurant Week menu, along with tandoori chicken and sag paneer.

From beloved institutions to rising stars, this year’s Birmingham Restaurant Week promises something for every palate. Whether you’re revisiting an old favorite or discovering a new go-to spot, there’s never been a better time to celebrate the creativity, culture, and connection that Birmingham’s culinary scene has to offer.

Several exciting events are lined up to keep the celebration going. Sipology, a cocktail tasting experience featuring local mixologists and spirit brands, will take place on Tuesday, July 23rd at City Walk Social. For a bit of foodie fun, don’t miss the BRW Scavenger Hunt, happening Saturday, July 20th, where you can explore the city and earn prizes along the way.

Birmingham Restaurant Week begins today, July 17th, and runs through July 26th. For more information about participating restaurants and special event tickets, visit bhamrestaurantweek.com.

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Restaurants & Food

Restaurants Popular For Their Crowd-Pleasing Vegetarian Dishes In Andheri & Juhu

Published

20 hours ago

July 17, 2025

Aanchal Chaudhary

When in Mumbai, especially around Andheri and Juhu, it’s not hard to find a buzzing cafe or a swanky fine-dining spot. But if you’re looking for hearty, budget-friendly vegetarian meals that pack in flavour and don’t break your bank, this guide is for you.

From soulful South Indian breakfasts to indulgent Rajasthani thalis and celeb-favourite paratha joints, here’s your ultimate veg food guide across Andheri and Juhu.

Shree Gomateshwara Bhavan

Craving soul food with a side of comfort? Shree Gomateshwara Bhavan is your go-to for South Indian delights with a twist. Don’t miss their Thecha Benny Dosa, and if you love coconut-based stews, their Idiyappam with vegetable stew will hit the right spot.

Where: Shree Gomateshwara Bhavan, Malad West, Near Andheri

Cost: Rs 500 for two

Vihara

Vihara – The International by Tunga specialises in quick upscale dining with a vast variety, including North and South Indian, Chinese, fast food, biryanis, and even pizzas. Their Chole Bhature and Sambhar are standouts, and you can’t go wrong with their Gini Dosa or Anjeer Halwa.

Where: Vihara – The International by Tunga, Andheri East

Cost: Rs 600 for two

Dakshinayan

If you love authentic South Indian fare served without frills, Dakshinayan is a classic pick. The Sweet Pongal, idlis, and range of dosas will take you straight to Tamil Nadu.

Where: Dakshinayan, Juhu

Cost: Rs 700 for two

Rajdhani Thali

When hunger hits hard, nothing beats a grand thali. Rajdhani Thali serves up the best of Rajasthani and Gujarati cuisine in a lavish thali spread. Expect dal baati, dhokla, sabzis, rotis, farsan, and indulgent sweets in a traditional setting.

Where: Rajdhani Thali, Juhu

Cost: Rs 1,300 for two

Khasiyat

A haven for paratha lovers! Khasiyat the Paratha House is known for serving celeb-approved, hearty parathas, from Cheese Chilli to Aloo Methi and Chana Bhatura. It’s affordable, quick, and oh-so-satisfying.

Where: Khasiyat, Vile Parle West

Cost: Rs 400 for two

Banana Leaf

Banana Leaf is your premium spot for South Indian fine dining. Known for signature dishes like Rajni Dosa, Neer Dosa with Mushroom Sukka, and Palak Medu Wada, this place blends traditional recipes with a posh setting. Bonus points for the filter coffee!

Where: Banana Leaf, Versova, Andheri

Cost: Rs 1,200 for two

Shiv Sagar

An evergreen name in Mumbai’s vegetarian food scene, Shiv Sagar’s menu is a global vegetarian wonderland, featuring everything from pav bhaji and Chinese to street food and sizzlers. It’s a comfort spot you can always go to.

Where: Shiv Sagar, Juhu

Cost: Rs 900 for two

B Bhagat Tarachand

Classic North Indian done right! This budget-friendly joint is known for its Dal Baati, Papad Churi, and the ever-famous Kutchi Beer (creamy buttermilk). It’s comfort food with a Rajasthani soul and major local fanfare.

Where: B Bhagat Tarachand, Andheri West

Cost: Rs 350 for two

Radha Krishna

Zomato image

This family favourite in Andheri ticks all the right boxes with prompt service, a diverse vegetarian menu, and dishes you’ll keep coming back for. You can savour their Chole Tikki Platter, array of idli delicacies, pav bhaji and more.

Where: Radha Krishna Veg Restaurant, Andheri

Cost: Rs 1,000 for two

Govinda’s Restaurant

Govinda’s Restaurant website

This iconic restaurant inside ISKCON serves food first offered to Lord Krishna, making every bite spiritually and physically wholesome. From rich Indian mains to comforting desserts, Govinda’s global vegetarian menu (including Thai and Mexican!) will leave you blissfully full.

Where: Govinda’s Restaurant, ISKCON, Juhu

Cost: Rs 750 for two

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