Enterprise
Chef Hari Nayak’s dream restaurant SONA is an Indian restaurant that is the talk of New York City.. The interiors of this restaurant take inspiration from Mumbai’s Fort area which is like an Art Deco District with a large number of buildings in the 1930s and 40s Art Deco style. The hand-plastered wall is dotted …
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Dhamaka’s explosive success story Anil Mulchandani When the New York Times Food Critic announced New York’s Top 10 New Restaurants of 2021, topping the list was Dhamaka which is an Indian restaurant by Chef Chintan Pandya and restaurateur Roni Mazumdar that specializes in Indian food from the villages and small towns ofIndia. In the same …
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PARSEE FAMILY-OWNED BAKERIES- AN INDO- DUTCH HERITAGE OF SURAT Text Anil Mulchandani Photos Dinesh Shukla Surat is well-known as the city of silks, satins, brocades and diamonds, but together with textiles and jewellery, few leave the city without buying a box of nankathai, khari and butter biscuits. These confections are the legacy of Parsee baker …
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KOLHAPUR’S HERITAGE RESTAURANT
Anil Mulchandani pics Dinesh Shukla The 71-year old Padma Guest House in Kolhapur created a Kolhapuri Thali that helped popularize Kolhapuri cuisine commercially. This eatery launched in the year of India’s independence is not only thriving today but its owners are now taking the cuisine forward. Kolhapur has a fascinating history that dates back …
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Vikas Panjabi, writes about the gifting market that is giving a boost to food products. The food gifting market is increasing rapidly, with a growing number of people opting to send gift baskets containing treats for special occasions. Chocolate players have expanded their portfolios targeting the gifting segment with new offerings in line with the …
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THE TASTE OF SUCCESS IS SWEET Bella shah, a sweet maker and a chocolatier, started Bellezoe because of challenging circumstances. Since then she has balanced enterprise and motherhood to become a successful food entrepreneur with her own store. She speaks to IFEA Editorial Team about her enterprise. Why did you decide to start a food …
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The Ice-Cream Maker Neha Badiani makes ice-creams at home. The editorial team spoke to her about her journey as a woman entrepreneur and home chef. Why did you decide to become a home-based food entrepreneur? Though I am an Electronics and Communication Engineer by qualifications, my responsibility to my family and the time demanded by …
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Interview SWEET DREAMS ARE MADE BY HONEY Editorial Team Pratik Ghoda, a chartered accountant for 14 years, who used to handle the funding processes of many companies, decided to start his own company. “ I wanted to become a part of a business, establish it from scratch and take it to new heights. This urge …
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KOMBUCHA IS THE NEW COOL DRINK Kombucha @fluiditeakombucha Photo @dineshshukla40 Location Sale & Pepe – Ristorante Italiano Ahmedabad For further reading: https://feamag.com/food_magazine/culinary-may-2022/ Better-for-you is fast becoming the buzzword for food and beverage consumers. Diners at cafes and restaurants are beginning to ask for functional beverages like dairy beverages, sports and performance drinks, energy drinks, green …
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FRANCHISING IS A KEY TO SUCCESS Vikas Punjabi Franchising can help brand owners scale their businesses without spending an exorbitant amount of time, money and resources to expand their operations. The Chocolate Room is an example of how franchising can be a key to business growth. I studied in Australia and was a regular customer …
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IFEA Editorial Team Krina Desai enjoyed making confectionery using chocolates. “While I was a school girl I did it for fun in Ahmedabad. During a visit to Mumbai I did join classes to hone my skills. But even in 2001 when I started selling some of the chocolates I made I did not know it would grow …
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Lohri and Makar Sankrati Food Festival in Ahmedaba...
FEA has been a catalyst for collaborations between home chefs and restaurants or hotels for food festivals. Mridu Parikh talks about the Amritsari and Ludhianvi Food Festival at The Green House, and the Lohri and Makar Sankranti Festival at Turquoise Villa. Do you think such food festivals can support home chefs? It was an experience …
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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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