Specialty Food Magazine

Winter 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1194330

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Page 61 of 115

WINTER 2020 59 VIRGINIA FOOD & BEVERAGE EXPO Join us at the Virginia Specialty Food & Beverage Expo March 18, 2020 *This event is not open to the public. You must register to exhibit or attend. Find out more and register today! www.2020VAExpo.com which many people are already familiar with from Indian street cars in New York, along with dosa, which is a rice-based crepe that also happens to be gluten-free. Samosas, which often appear as an appetizer on Indian restaurant menus in the U.S., are also a popular grab-and-go food at the Deep Indian Kitchen restaurants, Amin says. The restaurants drive a strong lunch business, and aim to target "adventurous eaters," generally in the 45-and-under age group, he adds. Deep Indian Kitchen is currently exploring the idea of adding a breakfast menu. "The cuisine has a lot of different [breakfast] options," says Amin. "We are looking at what we can do with grab and go for breakfast." Deep is also exploring opportunities to add more locations in New York City, and has a flagship restaurant under construction on its headquarters campus in New Jersey. Mark Hamstra is a regular contributor to Specialty Food and Specialty Food News. PHOTO: DEEP INDIAN KITCHEN

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