No doubt Bakey’s innovation is the latest in creating an environmentally conscious space, but can it be the turning point for an industry looking for sustainable solutions? Seasoned hoteliers share their view
BY MADHULIKA DASH
On paper, Bakeys sound like a fantastic idea – and in-sync with the current trends dominating the F&B world. In many ways it is: it’s edible, made of locally sourced produce (millets), comes in varieties (not only plain, sweet but savoury too; and available in fork and chopsticks), has been tested for taste with reasonable favourite results (top brands like Dusit Devrana have already shown interest); and with the company’s current attempt at raising finance to increase production and formulae standardisation and development (one of Bakeys offering is custom-making similar items with vegetable extracts too), consistency in supply and taste is ascertained. But how sustainable is Narayana Peesapaty’s, a former ICRISAT researcher and the founder of Bakeys, innovation to the ever-evolving F&B world? Would a chef put a millet soup next to its creation?
It’s definitely a fantastic idea, says Chef Manjit Gill, corporate chef, ITC Hotels. “And it is indeed well thought of and executed, and timely too, given the current trends in Indian dining scene. But its wider acceptability depends on not only the way it is introduced to the diners, who have luckily turned experimental, but also how well it goes with food across the board.”
Another factor will be its pairing with food, says the culinary legend, “by which I mean can it establish the kind of correlation we have with ice-cream cones. And that may be an issue, considering millet has a taste of its own and also a rich source of protein that may offset the taste balance of a dish.”
While the taste and how well the edible crockery pairs with food has always presented a challenge for any cutlery making its space in the F&B arena, edible cutlery isn’t new to the industry. From rotis to breads, to sev puri to even papadams have served as interesting edible cutlery – and have been well accepted too. However, adds Chef Gill, “Unlike Bakey’s Lunch Spoon these (ice-cream cones and tacos) were promoted more as part of a food product rather than a multi-functional utility item. And that has bigger challenges when it comes to acceptability of the spoon.”
“Apart from getting the taste right, which meant millet had to be seasoned with a spice that finds favour in almost all dishes across the Indian culinary ledger, it was also the sizes that would find acceptance in the market,” says Peesapaty.
It took Peesapaty almost four years to get the size and formulae right for the spoon to be marketed. This also explains the need of coming out with savoury and sweet variation, and the extra prep for customising newer forms on demand.”
Says seasoned consultant Sabysachi Gorai, founder, Fabrica By Saby, “The spoons are a great idea for most QSRs and Kiosks, where the turnover of cutlery is high and such interesting addition can up the sales. The fact that it uses millets only adds to its chance, because millets are really tasty – and offer you the choice of working around the colour and flavours too.”
Concurs Chetan Sethi, owner Zaffran and Kebab Korner, who feels that when it comes to edible cutlery, it isn’t just the taste that matters but also the hygiene and ease of disposing it. However, he adds, “In this case it’s health too. And with diners ready to pay for healthy meal, the lunch spoon, if agrees to the meal, will be an effective, indulging addition.”
Yet another reason for chef Sethi’s confidence is of course the current dining trends, which have veered towards the surprise and quirky elements. Adds chef Vikas Seth, corporate chef, Dish Hospitality, who considers the lunch spoon as an interesting addition to the plating. “Edible cutlery can always add to the surprise element on the plate. And if that cutlery has its own character, it becomes a clever play for the diner.”
Seconds Suveer Sodhi, director F&B at Shangri-La’s – Eros Hotel, New Delhi, who sees it as an interesting incorporation in Mister Chai, the street food-themed lounge at the hotel. “While edible cutlery may not get too widely used at most luxury hotels, it has the prospects of a great alternative from the environmental stand point; and a good addition for our newly opened ‘quirky’ tea theme at Mister Chai.”
Clearly the idea has a chance of making it big in the market; much like tacos and ice-cream cones once did, but is it enough to put it next to their creations? While Peesapaty is confident of the packaging and the three-year shelf life without preservatives (thanks to baking), chef Kunal Kapur, who has worked with eco-friendly options like bowls and spoons made of banana leaf and bamboo, finds it a reason for concern. Even if, he says, it’s hygienically packaged and cost effective, “How does one deal with the sensitivity to moisture and user-end hygiene?”
A concern shared by chef Gill and chef Gorai as well, after all it is something that you would eat to the end. And in an industry where the health of your diner is in your hand, this will be one of the deciding factors for the spoon to finding its place on the table!
How will Peesapaty do so while keeping the cost low, which he plans to do by removing any middleman, and being innovative enough to stay true to the needs of the F&B world, will finally decide if edible cutlery would finally become a vogue. Till then, the lunch spoon remains an indulging idea – with a good chance of succeeding.
