Induur Consulting/Concept Development

Induur can provide a customized culinary program in line with your company’s mission and vision, providing a high value desired outcome. We have a diverse level of experience that can support your business with innovation, trends, service, advice, assistance, and training.

Specializing in consulting, recipe development, staff training, marketing support, traditional/contemporary Indian concepts

Menu development with consideration of market trends and customer satisfaction

Contemporary Indian Cuisine 

“Authentic” does not necessarily mean traditional, however, and in Induur's case authenticity is achieved by remixing tradition, taking creative risks, and telling real stories about the food"

Induur Contemporary Dining Banquet Menu
 

  • Concept Menu

  • Indian Regional Menu

  • Special Event Customized Menu

  • Retail Cafe' Menu

  • Plant Forward Menu

  • Small Plates

Induur Contemporary Tandoor, Kabab Corner

  • Tandoori Small Plates

  • Tandoori Kabab Wraps and Sandwiches

  • Tandoori Naan

  • Pizza and Flatbreads 

  • Tandoori Bowls

  • Curry Fries

Induur Contemporary Dosa Bar 


Dosa is a typical part of the South Indian diet and is popular around the world. Dosa is a kind of crepe made from a fermented batter of rice and lentils, served with sambar and chutneys.

  • Masala Dosa

  • Chicken Tikka Dosa

  • Curry Dosa


  • Ghee Dosa


  • Vindaloo Dosa​

Concept Strategy, Menu Engineering

  • Develop customized stations

  • Recipe development

  • Indian Cuisine Pantry and Spices familiarization

  • Implement traditional plant-based menus

  • Reducing the ratio of animal protein

  • Develop an innovative beverage program

  • Incorporate recipes using legumes, beans, grains, and fresh seasonal vegetables

  • Develop fish and seafood-focused recipes

  • Create food display standards and Garnish Station

  • Culinary Innovations

 

 

 

 

 

Culinary Training and Champions Development

Site Visits:

 

  • Chef appearance and culinary training

  • Champion and Speciality Cooks/chefs Development

  • Concept Training, Core Menu Training

  • Quarterly, Semi Annually and Annual, as needed 

 

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