Food Entrepreneurs Alliance
Ganesh Chaturthi Desserts | Deltin
Three Delicious Modak Recipes for Ganesh Chaturthi From the traditional Ukadiche Modak to indulgent Filter Coffee & Mysore Pak Modak and crispy Fried Modak, these recipes bring together classic flavours and creative culinary interpretations. Ukadiche Modak By Chaman Singh, Chef de Partie, Deltin Suites, Goa Makes: 10–12 modaks Ingredients For the Outer Covering Rice flour …
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International Chocolate Day | Mumbai & Goa’...
International Chocolate Day: Mumbai & Goa’s Must-Try Chocolate Indulgences International Chocolate Day, celebrated on 13th September, is an ode to the finer pleasures of indulgence, celebrating chocolate in all its rich, decadent glory. This year, Mumbai and Goa’s vibrant dining scenes are embracing the occasion with an array of refined chocolate creations—from velvety hot chocolate …
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Adya Organics: Building a Trusted Food Ecosystem Rooted in Vishmukt Ahaar By Pallavi Sinha, Managing Director & Brand Builder, Adya Organics 1. What inspired your family to build Adya Organics? This began with my father-in-law, Mr. R.K. Sinha. He had started a boarding school, and it was watching what went onto the children’s plates there …
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Goa Beyond Beaches: A Rural Food Trail Through Go...
Following the Flavours of Village Kitchens with SEWA’s Hum Sab EK Initiative Writer Anil Mulchandani Photos Darshit Purohit Darshit Purohit (@kal_ho_na_ho_) Co-travellers https://www.instagram.com/tastytrailsbygopi?igsh=aHV2MGU5anowMHFl&utm_source=qr https://www.instagram.com/kal_ho_na_ho_?igsh=dGN1bGR3YWYwZHh3 https://www.instagram.com/jenu1410?igsh=MWFna2I5OGkyYWJpOQ== https://www.instagram.com/vraj.rao?igsh=Z3d3enNjYTQ1OWx5 For most travellers, Goa conjures up images of beach shacks, seafood restaurants, casinos and Portuguese-era churches. We went to Goa to visit forest villages, family farms, fishing communities and …
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COMFORT GOING GOURMET Interview with Chef Nishant Choubey By Sharmila Chand Chef Nishant Choubey is an award-winning independent chef, culinary consultant, author and mentor with over 25 years of experience across Indian, European and Asian cuisines. Hailing from Jharkhand, he is passionate about celebrating India’s forgotten ingredients, indigenous produce and tribal culinary traditions, believing that …
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Innovative Food Entrepreneurs Association (IFEA) A Dynamic Network of Food, Hospitality and Tourism Professionals IFEA was founded on 12th July 2017 , a period when many food entrepreneurs were facing the challenges of the GST rollout. Anil Mulchandani envisioned a democratic group of entrepreneurs and professionals that could strengthen communication within the industry and encourage …
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From neighbourhood sandwich store to scalable QSR ...
Attributed to Mr. Pankaj Sharma, Director at Sandwizza 1. What inspired you to start Sandwizzaa? ● Sandwizzaa was started by my father, Om Prakash Sharma, with a simple thought: people should be able to enjoy a tasty, hygienic and satisfying vegetarian snack without it feeling like a compromise. In 1986, the organised quick-service food space …
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Chef Dennis Meher Inspired by the idea of transforming a familiar snack into a gourmet experience, the Crispy Pringle Tacos combine the iconic crunch of Pringles with fresh, vibrant flavours. The dish reflects FIORÀ’s philosophy of reimagining everyday ingredients into innovative café cuisine, creating a fun yet refined culinary experience that surprises every guest. …
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Hemanshu Joshi, Kotabagh, Uttarakhand Forest Side Farm happened by chance in early 2016. I was working abroad in the Middle East (from 2002 to 2016)as Head of Project Management for an IT and Telecom company. I was a full-distance marathon runner. I was heavily into outdoor activities. Camping, off-roading, and long distance training kept my weekends …
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Chef Sabrina Jawed Suri I was born in Kashmir, bought up in Delhi. My father was from Lahore and my mother is a Kashmiri Muslim. So I have grown up experiencing a plethora of cuisine tradition and culture. My childhood has nostalgia of rich Punjabi food (influences from the side of Punjab that is now part of Pakistan) and Kashmiri culture and ethics both in terms …
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KASHMIRI CUISINES BEYOND THE STEREOTYPES
Sabrina Suri I was born in Kashmir, bought up in Delhi. My dad was from Punjab (early in Lahore) and my mom is a Kashmiri Muslim. So I have grown with a plethora of cuisine ,tradition and culture. Both my maternal and paternal families believed in treating our guests as Gods blessings.I have grown up …
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The Sindhi koki Deepa Chauhan We love our koki, and we love hosting with aplomb too. A full size koki can keep you satiated for hours. Perhaps that is why koki almost never features in festive meals or party menus. Lately, I have been putting koki on tasting menus, grazing boards as well as high tea. The recipe below will help you …
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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Goa Beyond Beaches: A Rural Food Trail Through Goa
Aug 19, 2026
Chef Speaks
Jul 20, 2026
THE IFEA STORY
Jul 20, 2026
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