Articles
Pune’s Emerging Chefs Junisha Dama Junisha Dama speaks to chefs in Pune, who are making their mark and causing a shift in the city’s food landscape. Restaurant award shows often focus on leading chefs sitting out of the larger metros but in recent years chefs from cities like Pune, Ahmedabad, Hyderabad, Lucknow, etc have also …
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Interview A Farmer’s Ice-cream Brand Editorial team Dharamrajsinh Jhala, CEO of United Farmers Creamery talks to the editorial team about his new company. IFEA: Why did you start United Farmers Creamery ( UFC)? UFC: United Farmers Creamery started with a vision to uplift the economic situation of the rural farmers. We ourselves are farmers, hence, …
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Chef Rosh takes pride in her Indian heritage Winner of Food Network Show “Chopped”, a Hell’s Kitchen Season 10 contestant, and member of a 5 Star Chef Organization, Chef Roshni Gurnani (Chef Rosh) has a 14 years record of international culinary experience in 5 and 4 star establishments such as Park Hyatt Resort & Spa, …
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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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INDIA’S CULINARY CITIES Anil Mulchandani For many destinations, food is a key element in the city’s brand image. Gastronomy or culinary tourism is integral to promoting and branding destinations. While gastronomy tourism is little-known in India, activities around the subset of food and agriculture tourism exist in many states of India. In this article, we …
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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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A fusion of western and eastern cuisines Jone Kaustav Khaund writes about the Anglo – Indian food at the tea plantations of Assam. Tea was discovered in the 1830’s here in Assam. The species is indigenous as it was cultivated by the Singphos in the easternmost most part of the state. The credit goes to …
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ITALIAN COOKING WORKSHOP AT RADISSON BLU
An Italian Cooking Workshop was organised by IFEA and Aayna Cookery Club at Radisson Blu. The Executive Chef of Radisson Blu Ahmedabad, Rakesh Negi, conducted the workshop. He taught dishes like Beetroot Carpaccio, Alfredo Pasta, Basil Pesto Pasta, Lasagne and Pizzas. Gulab Oil, Vasant Masala and Wagh Bakri Tea Lounge were among the event sponsors.
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DESSERT WORKSHOP AT DARBAR HALL BY TOMATO’S
A pre-Christmas desserts workshop was organised by Aayna Cookery and IFEA at Darbar Hall, the banquet hall of Mirch Masala Restaurant on SG Road. The Workshop was held on 19th November 2022 to give home chefs enough time to prepare desserts for the Christmas holidays. The Darbar Hall is an impressive banquet hall themed on …
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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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Holiday Roast Chef Doug McNish Recipe courtesy: Canadian vegan chef and author Doug McNish. I think it is so important to have good quality protein for your holiday meal. For a vegan Christmas meal, a roast that has a base of lentils or chickpeas with nuts is always good. The best way to make diners believers …
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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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