Immunity boosters may soon be on popular eateries’ menu | Economic Times

Bengaluru: From ajwain saunf chai and haldi doodh to chyawanprash ice-cream and buttermilk ragi tacos, cafes and restaurants are adding immunity boosting options on their menu as they swing back their welcome boards next week. Over half a dozen eateries, including Chai Point, Coffee Day Enterprises, Chaayos, Tata Starbucks and Massive Restaurants have appended their menu, expecting consumers could opt for immunity boosting food post the coronavirus lockdown. “Sharply rising work-fromhome scenarios and change in eating habits prompted us to venture into healthy mini-meals for our all-day breakfast menu,” said Amuleek Singh Bijral, cofounder of organised tea retailer Chai Point. 76206279He said some new items such as ajwain saunf chai, lemongrass chai and Kashmir kahwah could help ward off seasonal ailments. While addition of haldi or turmeric is a standout ingredient across most quick-service restaurants, gooseberries, wheatgrass, cinnamon, honey and kokum are fast catching up. “Honey-turmeric latte, soybased vegan cold brew, and smoothies made with vitamin c-rich raspberry, kiwi and blueberry have been launched to cater to diverse preferences," said Deepa Krishnan, head of marketing, digital, loyalty, at Tata Starbucks. Café Coffee Day, the country’s largest coffee chain, has introduced turmeric latte as “awareness of Indian ingredients and spices to boost body’s immunity” has increased, CCD CEO Vinay A Bhopatkar said. Chaayos cofounder Raghav Verma said it has launched haldi doodh and haldi chai, reiterating that most of their beverages use ingredients mentioned by the Ayush ministry in self-care guidelines for Covid-19. During the lockdown, ice-cream was one of the worst hit category despite it being the peak summer season, partly because out-of-home consumption accounts for a large chunk of ice-cream sales. Dairy firms are trying to compensate with newer immunity-boosting variants, mostly season agnostic, that would also help assuage fears. “Almost all top ice-cream makers such as Naturals, Vadilal, Pabrai, Cream Bell and Dairy Day are working with scientists to develop immunity-boosting flavours to suit the times,” said Pradeep G Rai, managing committee member of Indian Ice-Cream Manufacturers Association and MD of Hangyo Ice Creams. Hangyo is also launching curcumin-saffron milk and tulsi milk under its dairy wing. Physical distancing norms in the kitchen will also result in smaller yet focussed menus, restaurant managers said. And local ingredients will take precedence.