Smart­phone Cos may End 2018 with 50m Sets in Cart

Dis­counts, buy­back of­fers and fi­nanc­ing op­tions set to drive on­line smart­phone sales to record high

The Economic Times - - Front Page - Dan­ish.Khan@

timesin­ter­ New Delhi: On­line sales of smart­phones in In­dia are set to cross the 50mil­lion mark in a year for the first time ever in 2018, driven by dis­counts, buy­back of­fers and easy fi­nanc­ing op­tions of­fered by etail­ers such as Flip­kart and Ama­zon.

Be­sides, in Oc­to­ber-De­cem­ber, smart­phone sales growth through the ecom­merce chan­nel is set to far out­pace off­line sales for the sec­ond quar­ter run­ning.

Re­search firm CMR es­ti­mates on­line sales in the fourth quar­ter of 2018 will in­crease 60-65% year-on-year while sales in bricks-and-mor­tar stores are likely to fall 4-6%. Coun­ter­point Re­search, on the other hand, has pro­jected a 51% in­crease in on­line sales and 11% for off­line. An­a­lysts said the ex­pected spurt in on­line sales is likely to re­sult in an over­all in­crease of 25% in sales of smart­phones in the quar­ter to De­cem­ber.

Coun­ter­point Re­search has pro­jected that on­line sales of smart­phones in In­dia in 2018 will cross 50 mil­lion units, com­pared with 45 mil­lion in 2017.

“With the on­set of fes­ti­val sea­son, more smart­phone ven­dors in part­ner­ship with ecom­merce play­ers are of­fer­ing dis­counts which when clubbed with other ex­cit­ing of­fers re­sult in an over­all 50-60% dis­count­ing on fi­nal pur­chase – which can­not be matched by off­line chan­nel part­ners,” said

sales may jump year-on-year in Q4

This may push in the quar­ter On­line chan­nel may ac­count for of over­all smart­phone sales in Q4

may in Q4

with dis­counts, buy-back of­fers and easy fi­nanc­ing op­tions Upasana Joshi, as­so­ciate re­search man­ager-client de­vices, IDC.

On­line sales are also be­ing driven by new value-added ser­vices, in­clud­ing ex­tended war­ranties, said Prabhu Ram, head-in­dus­try in­tel­li­gence group at CMR.

Coun­ter­point Re­search’s an­a­lyst An­shika Jain said the on­line chan­nel could con­trib­ute about 38% of over­all smart­phones sales. As per CMR, the on­line chan­nel will ac­count for about 45% of the over­all smart­phone sales. On­line sales ac­counted for 32-33% of over­all sales for sev­eral quar­ters be­fore the surge dur­ing this year’s fes­tive sea­son. Mar­ket re­search firm techARC has gone a step ahead and pro­jected that on­line sales will ac­count for more than half the to­tal smart­phone sales, at 53% of the to­tal 36 mil­lion smart­phones it ex­pects to be sold dur­ing the Oc­to­ber-De­cem­ber pe­riod.

sales up smart­phone Off­line sales driv­ing

In early days, moong dal was used in sam­bar. The source of the beau­ti­ful heat in sam­bar was our coun­try’s very own and the good old black pep­per The prac­tice of con­sum­ing sam­bar is very dif­fer­ent in all south­ern states Break­fast sam­bar is a side dish and not the main course. This will be sub-clas­si­fied. Andhra break­fast sam­bar is in­flu­enced by Kar­nataka while Ker­ala and Tamil­nadu share al­most the same prac­tice when it comes to sam­bar Break­fast sam­bar will have min­i­mal veg­eta­bles and will be a bit runny Net­work firms of Deloitte were au­di­tors to both, while a net­work firm of EY is the cur­rent au­di­tor of IL&FS. In many bank­ruptcy sit­u­a­tions too, net­work firms of the Big Four were found to be the au­di­tors. Sev­eral do­mes­tic firms wanted the for­eign ones barred from In­dia. How­ever, the panel rec­om­mended that brand­ing with in­ter­na­tional net­works should be al­lowed and sug­gested that ap­pro­pri­ate changes to re­spec­tive laws and char­tered ac­coun­tant reg­u­la­tions be made in or­der to in­crease com­pet­i­tive­ness. It also said that In­dian au­dit firms that are mem­bers of in­ter­na­tional net­works be­ing set up as part­ner­ships or lim­ited li­a­bil­ity part­ner­ships (LLPs) un­der In­dian laws do not vi­o­late the rules as long as all are mem­bers of the In­sti­tute of Char­tered Ac­coun­tants of In­dia (ICAI).

“Ac­ti­va­tion of the in­de­pen­dent reg­u­la­tor NFRA (Na­tional Fi­nan­cial Re­port­ing Au­thor­ity), for­ma­tion of multi-dis­ci­plinary part­ner­ships, ac­ti­va­tion of global brands for au­dit in­clud­ing mar­ket­ing and busi­ness pro­mo­tion, trans­parency on non- au­dit ser­vice fees, are all steps aligned with the di­rec­tion pro­gres­sive coun­tries have al­ready moved to­wards,” said Vishesh Chan­diok, CEO, Grant Thorn­ton In­dia. “If im­ple­mented as sug­gested, the rec­om­men­da­tions of the CoE (com­mit­tee of ex­perts) will im­prove au­dit qual­ity, fi­nan­cial re­port­ing and in the process ease of do­ing busi­ness in In­dia.”

In­dian firms al­leged that the multi­na­tion­als flout ICAI rules on two other counts. One, though the au­dit units of MAFs op­er­ate as sep­a­rate part­ner­ships and LLP en­ti­ties, they share in­fra­struc­ture, back­end and sup­port staff, prac­ti­cally op­er­at­ing as one firm. Two, larger firms in­dulge in brand-build­ing ac­tiv­i­ties and mar­ket their wide bou­quet of non-au­dit ser­vices to clients, thus boost­ing the au­dit busi­ness. “The burn­ing is­sues of the In­dian i had al­ways be­lieved in the leg­end that Samb­haji, the son of the great Shivaji, one af­ter­noon while try­ing to cook Aamti in the ab­sence of the cook, made a great dis­cov­ery. In­stead of Moong dal he used Tur/Arhar Dal and ta­marind in place of kokum and magic hap­pened ‘Sam­bar’ came to ex­ist, and was named af­ter Samb­haji, and was rel­ished by the world But when the red chilli reached the south­ern coast, it in­flu­enced sam­bar in many avataars

The chillis with wrin­kled skin are like Kash­miri chillis and less in heat but cre­ate beau­ti­ful red colours in the sam­bars of kar­nataka Break­fast: The break­fast sam­bar is also known as Tif­fin sam­bar au­dit firms, that have dili­gently ad­hered to the laws of the land for decades, have not been ad­dressed in the so-called ex­pert re­port,” said Raghu Ai­yar, CEO, KS Ai­yar & Co, In­dia’s old­est au­dit firm, who had com­plained against for­eign firms in a let­ter to Prime Min­is­ter Naren­dra Modi. “While it would be too early to say what would be the next course of ac­tion for us, this is go­ing to badly com­pro­mise In­dia’s fi­nan­cial sys­tems, by al­low­ing In­dian au­dit firms to col­lapse.” MAFs dom­i­nate the mar­ket with the Big Four and two oth­ers, Grant Thorn­ton and BDO, col­lect­ing about .₹ 3,500 crore in au­dit­ing fees every year, ac­cord­ing to in­dus­try es­ti­mates. The com­bined billings of the top 40 In­dian au­dit­ing firms fall well short of the to­tal fees of these six. Apart from this, the to­tal rev­enue of the multi­na­tion­als, which also of­fer other ser­vices, would be around .₹ 15,000 crore, ac­cord­ing to in­dus­try es­ti­mates.

The re­port also said the term MAF was a “mis­nomer”. Merely be­ing part of a net­work and shar­ing global costs does not make these In­dian net­work firms MAFs as they are nei­ther owned nor con­trolled by the in­ter­na­tional net­work or en­tity.

Ex­perts said that au­dit is the only one part of for­eign firms’ multi-dis­ci­plinary busi­ness and each of the top MNCs has made sub­stan­tial in­vest­ments in other lines of ser­vice. MAFs ex­port ser­vices worth nearly $1 bil­lion from In­dia and em­ploy more than 100,000 peo­ple in the coun­try. Each of the Big Four has ei­ther the sec­ond or third largest work­force across their global net­works in In­dia. EY alone em­ploys more than 10,000 char­tered ac­coun­tants in In­dia ser­vices and global shared ser­vice cen­tres.

Round, medium hot and named af­ter Salem district of Tamil Nadu State

Soul of Andhra (2 states) Sam­bar Gun­tur chillis are fa­mous for their heat Sam­bar be­fore was very much a Bramhin cui­sine and cooked with­out onions and toma­toes. Only with time it en­tered dif­fer­ent com­mu­nity kitchens where a num­ber of new veg­eta­bles be­came a part of the mix

Prior to Marathas, we had the Chola, Chera, Chalukya, Pallava and Pandiya dy­nas­ties. There are sev­eral in­scrip­tions about the cul­ture, food of each dy­nasty. There was a dish called Madura Kalavai dur­ing Sangam Era (300 BC). (Madura= nec­tor Kalavai=mix­ture) Brah­min sam­bar pow­der does not have Khus Khus and saunf. Brah­mins will use only costly long chillies as it gives a bet­ter taste. In Brah­min cui­sine, us­age of rock hing will be very heavy. That is the rea­son in olden days Brah­min cui­sine was onion less as Hing’s flavour will bal­ance the non-us­age of onions. Hing is called Perun­gayam in Tamil and onions are called Ven­gayam. Both the gayams are sup­ple­men­tary and not com­pli­men­tary

The sam­bar con­sumed in the morn­ing is not the same as the af­ter­noon sam­bar and din­ner sam­bar is lit­tle dif­fer­ent from the other two ver­sions.

Un­like the break­fast sam­bar, lunch sam­bar is a main course. Us­age of co­conut is manda­tory in lunch sam­bar Tamil Nadu sam­bar will be yel­low, Kar­nataka will be red be­cause of the use of chilli Flavoured with roasted dal, dried whole chilly, fenu­greek seeds, co­rian­der seeds, asafoetida and curry leaves, black pep­per, grated co­conut and cooked with veg­eta­bles like drum­sticks, tomato, onion, radish and brin­jal, ‘samb­har’ bright­ens up my Delhi days with dosa, idli or vada and I never knew how wrong I was Lunch: Even to­day, roughly 30-40% Brah­mins (Or­tho­dox) make sam­bar with­out onions and toma­toes. A Brah­min wed­ding sam­bar and tem­ple sam­bar are still sans onions

SAM­BAR Con­ver­sa­tions with Shri Bala, a Tamil food his­to­rian, made the en­tire pic­ture and the his­tory clear to me

For your in­for­ma­tion the cor­rect pro­nun­ci­a­tion is Sa-m-Baar

The Maratha in­flu­ence in Tamil cui­sine dates back (only from 1674) and is ap­prox­i­mately 450 years Kar­nataka ad­di­tion­ally has me­thi, rice, urad dal, jeera and a few pep­per­corns in the freshly ground masala Din­ner:

Andhra es­pe­cially Brah­mins of Vishaka­p­at­tnam (Vizhag) will add the outer skin of yel­low and white pump­kin while mak­ing the paste which give the sam­bar a but­tery tex­ture. The other sub­tle dif­fer­ence is while steam­ing tur dal, onions (not shal­lots) will be boiled along with it. These dif­fer­ences make Andhra lunch sam­bar to­tally dif­fer­ent from Kar­nataka and Tamil Nadu The Sangam era po­ems de­picts the early in­gre­di­ents of Madura Kalavai and you must un­der­stand that tomato, onion, and brin­jal had noth­ing to do with the mix­ture and came to In­dia much later and is only present in to­day’s ‘ho­tel’ sam­bars Sam­bar was not an in­ven­tion, it was merely an im­pro­vi­sa­tion of the very Tamil Kottu & Kuzhumbu (ex­isted in 7th cen­tury AD) Also dates back to 7th Cen­tury and cooked with ta­marind, dal, and veg­etable This evolved into Sam­bar, with – sam­param spiced condi­ments, arhar/tur dal and ta­marind

Raw mango is used in­stead of ta­marind. This is great with rice based din­ner dishes which are lit­tle heavy com­pared to idli and do­sai, such as Pidi Kuzhukat­tai or Puli Pon­gal or Arisi upma

Din­ner sam­bar is not much pop­u­lar and only cer­tain com­mu­ni­ties en­joy it. This sam­bar is a mod­er­a­tion be­tween tif­fin and lunch sam­bar. There are not many veg­eta­bles in this sam­bar. The us­age of ta­marind is also lit­tle less Lit­eral mean­ing - col­lec­tion or ad­di­tion, in culi­nary par­lance – Com­mon ta­marind less gravy pre­pared on Thiru­vadi­rai day (Kottu Kot­tan­soru – Kottu & rice--a one pot meal which is men­tioned in 7th cen­tury AD) Now that it is al­ready af­ter­noon I am go­ing to have my usual vada sam­bar from the nearby Udupi shop Keep watch­ing this space as soon i will be back with more spicy sto­ries

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