Enterprise
Indian Food Blogger Pooja Sangani speaks about Hom...
Food Columnist and blogger Pooja Sangani has blogged extensively about the food of home chefs. She tells FEA about how blogging can support the business of home chefs. FEA: What do you think of the rising demand for food prepared by home chefs? Pooja: According to me “My kitchen My Rules” will be the revolutionary slogan for all home …
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Regional food festivals, the new mantra for home C...
Following the lockdown, some restaurants were inspired to run festivals in association with home chefs identified by FEA. Ankita Sharma and Anil Mulchandani interviewed these entrepreneurs on their experience. Bhavya Bhagat, Turquoise Villa Utsav is a concept that was developed by us with Anil Mulchandani. The idea is to have a series of food festivals by home chefs …
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Antara Boruah is a food photographer, hobby chef and recipe blogger specializing in Assamese cuisine. She has led Assamese popups and food festivals at Café Tilla, Just Food inn and The Square, Novotel Ahmedabad. She also participated in the Food Festival of Women Chefs by FEA. 1.Can you name some essentials for an Assamese pantry? …
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Camel Milk Cheese – White Gold from the Thar Des...
In the Aravalli hills lies a dairy of a different kind – Camel Charisma, which markets gourmet quality camel milk from free-ranging camels. Farming camels for milk, cheese and other products can be an environment-friendly and climate-sensitive enterprise. Camels are heat-tolerant, easy to maintain and they forage on prickly bushes and hardy grasses avoided by …
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With the growing concern about climate change and the environment, focus of dairy farmers and decision makers in India is beginning to move towards indigenous breeds of cattle that are adapted to warmer conditions, are likely to have better tolerance to local diseases and parasites than commercial and imported breeds, and are often more forage-efficient …
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Vegan-friendly Greenery Scenery immune booster sal...
This is a simple and straight-forward recipe using vegetables to make a healthy salad dish. Ingredients Beetroot Medium size 1 no (Glazed and oven-roasted) Oil (for glazing) 1 tsp Orange Nagpur Ambiya or similar 1 no Fox Nut 4 -5 no Roasted Almonds 4-5 no Iceberg lettuce 10 gm Carrot blanched 30 gm Celery Sticks …
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Environment Conservation in the Food and Hospitali...
The luxury hotel sector has historically been a significant waste generator, leading hotel brands have made major progress to reduce their environmental impact by addressing issues like waste generation, energy consumption and water use. This shows the huge potential for all hotels to make a significant difference to their local environment. The power to make …
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Low-Alcohol and Zero-Alcohol Beers are one of the world’s fastest-growing beer trends, with a growing number of consumers concerned about the problems of driving after drinking, the impact of alcohol consumption on health and weight, and hangovers after over-drinking. Ruchi Beverages has visions to expand its business in high-quality non-alcoholic beer at a …
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The FEA story began on 12th July 2017 when Anil Mulchandani founded the groups on 12th July 2017,and supported by Rohit khanna, Darshan Rawal & Dilip thakker as co-founders. Though the food and hospitality sector is an important source of revenue and employment, it has been largely neglected. This is partly because the …
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FOOD FESTIVAL OF WOMEN CHEFS 2020- An Event by FE...
Women are highly underrepresented in the food and hospitality industry. In India there are few women chefs at the top of the hospitality industry ladder. This stems not just from lack of opportunity but also social factors – families do not encourage girls to take up a career in food and hospitality. Many home chefs …
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How Food Bloggers, Facebook Food Groups and Instag...
Instagram and Facebook has seen a 40% increase in usage in the wake of the Corona Virus. Restaurant owners can take advantage of this situation by collaborating with food bloggers, Instagram influencers and Facebook food groups.-Tuli Banerjee, Food Critic, Influencer and Co-admin at Biting Bowl Covid-19 pandemic has brought with it a huge shift in …
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Baking entrepreneurship- Indulging into the world ...
Ankita Sharma interviews Chef Reena Kakkar, an Alumni of Institute of Hotel management -Ahmedabad. She is a Chef, Entrepreneur, Professor,Trainer, Consultant , Recipe curator worked with national Five Star hotels before she started her own Culinary venture in 1993. Gujarat is known for its entrepreneurial spirit. Ahmedabad is a land of business and innovation. Chef …
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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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