Enterprise
GEARING UP FOR THE GIFTING MARKET
Shashank Chokhani, Kabhi B In the pioneering year of 1996, when the concept of eggless bread was virtually unheard of, Kanhai Foods Ltd. (better known as Kabhi-B) embarked on a journey that would redefine the bakery landscape. Armed with a vision of providing delectable yet wholly eggless options, Kabhi-B laid the foundation of its bread business. …
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A Chocolatier with a national cause
A Chocolatier with a national cause Viviane Kouame decided cocoa would be a part of her life, and in 2021 she set up her own company, Chocovi, to make and sell chocolate. She us now a face of Ivorian chocolate. Ivory Coast is the world’s top producer of cocoa beans, but the vast majority are …
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Chocolate cafés in Canada Mink Cafes retail the entire line of exquisite, handcrafted ganache filled chocolate bars by Vancouver-based artisanal chocolate company Mink Chocolates Inc, and serve masterfully prepared coffees, chocolate drinks and chocolate fondues. The first store, opened in the spring of 2007, is located in the heart of the financial district in downtown …
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Aditi Dugar, Sage & Saffron Grazing tables are an opportunity to really have fun with the menu, because they can take on a variety of forms – the menu is totally flexible, so long as it’s easy to, well, graze. We often do ours with a Lebanese touch, with muhammara, toum, hummus and other dips, …
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Cheese production in Rwanda is thriving, and at La Fromagerie, we are driven by our passion for creating high-quality cheese products. Our team, deeply rooted in the local culture, has embraced cheesemaking techniques from around the world to craft unique and delicious varieties. Our decision to start a cheese venture in Rwanda was motivated by our …
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Article by Carolann Hooper Bengal has a largely dense food culture from the traditional Bengali Zamindari Thali to the amazing Tangra style Chinese typical of Kolkata , from Anglo Indian style western food, to the flavours of the North East. The landlords of Bengal lived a life of plenty and were hosts to traders and …
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RESPECT THE INGREDIENTS Editorial Team With sustainability being the focal point of discussion among culinarian, three celebrated chefs from the USA tell us about the importance of the ingredients and how they are farmed or foraged. CHEF DAN BARBER, Chef Dan Barber is co-owner of Blue Hill Manhattan and Blue Hill at Stone Barns. For …
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BETTING BIG ON BIRYANI AND KULCHA
In 2016, Yogest Ukani and I saw that there is a growing trend among people of Ahmedabad to go out for kulcha. This gave us the idea of launching a North Indian restaurant serving delectable kulchas. We noted that Ahmedabad was slowly advancing towards a cosmopolitan city and the locals who had come from other …
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Recipes by Arpana Bhawania Millets are nutritious and tasty. At my restaurants, Arpana’s Chai Nashta, Margosa Spice and Trooft, I have introduced many dishes with healthy alternatives like almond milk and millets. BAJRA METHI CHILLA Bajra Methi chilla Ingredients • 1 cup pearl millets flour (Bajra atta) • 1 cup fenugreek (methi) • Half inch ginger …
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Mridu Jana and Srinivas Jana’s, Radix Nutritive®, a D2C startup brand, manufactures a range of Gluten free, Vegan, Specialty foods and Millet Products. Srinivas talks about their journey. In 2011, while we were getting ready for travel to USA, I got diagnosed with gluten allergy, which cascaded into a host of other complications. It came …
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THE PUNJABI CHEF IN VANCOUVER Most Canadians will know Vikram Vij from his stint on CBC’s Dragon’s Den, and as a frequent guest judge on a number of cooking shows over the years, including Top Chef Canada and Chopped Canada. Vancouverites know him best as the award-winning restaurateur, and Indians in Vancouver know him as …
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Ankita J Sharma This article was published in april_2021 One of the visible food trends is the growth of the home food industry, a parallel movement in the food and beverage service industry. As the Pandemic made it impossible to dine-out, more and more people started either cooking themselves or relying on home food entrepreneurs …
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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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