Articles
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 …
Continue reading "A Dairy in the Desert"
Read more
The Sustainable Seafood Movement began in the 1990s. This movement aims to improve the well-being of the seas and oceans, the long-term economic viability of the fisheries industry and the livelihood of coastal communities vulnerable to factors like climate change, pollution and reducing fish catches. The movement has highlighted the dangers of overfishing and environmentally …
Continue reading "A Sustainable Seafood Hotel"
Read more
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 …
Continue reading "Vegan-friendly Greenery Scenery immune booster salad"
Read more
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 …
Continue reading "Environment Conservation in the Food and Hospitality Sector"
Read more
This is one of the zero-waste recipes that is being promoted by FEA, using leftover khichadi. You can add veggies and cheese to the batter if you like. Ingredients 1 cup left over khichadi 2 cup suji 1 cup dahi To Taste Red chilli powder, salt , green chillies, chopped coriander, mustard, sesame seeds. Add …
Continue reading "Leftover Khichadi Handvo"
Read more
In the traditionally male-dominated Restaurant industry, these daughters are taking forward their family legacy. Natasha D’Souza, Upper Crust Ever since I was a child, my mother has taught me how to bake and cook. Growing up in and around the kitchen, I realized that this is my passion. So when I was 12, I …
Continue reading "Daughters in Succession"
Read more
Ahmedabad-based Bhagwati Banquets and Hotels Ltd is known for the quality of their on-site catering for weddings, conferences and events. Narendra Somani talks about why he is upbeat about the catering business in India. 1. How did you enter the catering business? Narendra Somani: My father had tea and snacks eatery, and we began …
Continue reading "Catering Trends"
Read more
Ready to Eat, The New Buzzword
The Do It Yourself (DIY), Ready To Eat (RTE) and Ready To Cook (RTC) categories of the food industry have seen increased demand during the Pandemic. Ankit Chona tells us about the RTE and RTC products launched by HOCCO brand. FEA: What made you think of converting your signature dishes into Ready to Cook or …
Continue reading "Ready to Eat, The New Buzzword"
Read more
Ayisha Manzil is a grand mansion built in the 1800s. It was purchased by the Moosa family in the 1900s and became one of the first homestays in the northern districts of Kerala. This iconic restaurant is best known for its delicious food – Mr CP Moosa takes guests for a walk to the …
Continue reading "The Grand Onam feast"
Read more
Serving- 15 Modaks Ingredients 2 Cups Rice 1 and a half cup Poppy seeds 1 Fresh Coconut Elaichi as per taste Ghee 2 Tsp Recipe Wash rice and let them dry over cloth ( do not dry in sunlight) After rice grains dry, grind them to a fine powder. Use a …
Continue reading "Maharastrian Modak"
Read more
Thai inspired Bluepea flower sticky jasmine rice M...
Ingredients: Bluepea flower infusion: Take fresh Bluepea flowers Brew them in hot water for 15 to 25 mins till color changes to blue. Modak Dough: 1 cup Bluepea flower infused Water 1 tsp ghee 1/2 tsp Salt 1 cup sticky jasmine rice flour Modak filling: 1 cup Jaggery (Crushed) 1 cup Fresh Coconut 1 tsp Cardamom Powder 1 tbsp toasted Poppy Seeds 1 tbsp toasted Almonds (Chopped) 1 tbsp toasted Cashew Nuts (Chopped) 1 tbsp Raisins (Chopped) 3 tbsp ghee Coconut …
Continue reading "Thai inspired Bluepea flower sticky jasmine rice Modak with coconut cream sauce"
Read more
Plant milks are vegan alternatives to dairy milk that usually provide the creamy flavour and taste, and perhaps also nutritional properties associated with milk. Nut milks have a long history, with milk like liquids made from tubers and nuts recorded in Africa from more than a millennia. Almond milk was introduced in the Levant in …
Read moreMore Categories
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.
Subscribe to Our
News letter
Sign up with your email address to recieve news & updates
Recent Posts
Jugnu’s Easter Brunch: Mezze, Music & Merrymaking in Assagao
Apr 21, 2025
Salad Competition at Biznotel by Pride Motera
Mar 12, 2025
A Garhwal Himalaya Food Experience
Mar 12, 2025
Popular Tags
Tourism & Hospitality
Heritage
Recipes
FEA Activities
Getting Technical
Lifestyle
