Articles
SANITISATION – A CHALLENGE FOR RESTAURANTS
When the guest of a Michelin Starred restaurant in New York tested Covid 19 positive, the celebrity owner tweeted that every inch of the restaurant would be sanitized before re-opening – even though the health department cleared that there was no risk of transmission. While the importance of cleaning and sanitization of restaurants has never be …
Continue reading "SANITISATION – A CHALLENGE FOR RESTAURANTS"
Read more
SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)
Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years. The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes. It is also boiled and deep-fried …
Continue reading "SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)"
Read more
Memorable Meals by Chef Suresh Khanna
1. Your favourite cuisine? Italian and North Indian 2. Your favourite dish at home? A Salad – Brocolli, red bell peppers, green bell peppers, pineapple, apple with French dressing 3. Which cities in India and/ or abroad would you rate as best for foodies? Amritsar- For authentic kulchas. In winter I love a platter of …
Continue reading "Memorable Meals by Chef Suresh Khanna"
Read more
Rajasthan’s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from …
Continue reading "DAL- BAATI- CHURMA"
Read more
Ingredients 1 cup jaggery powder 1/4 cup whole wheat flour 3 tbsp ghee 1/2 Sea salt caramel chocolate 1/4 cup water Method Take 1/4 cup water in a pan and heat it to melt jaggery Take a bowl add wheat flour Add ghee into it and mix properly Add melted jaggery water and make …
Continue reading "Seasalt caramel choco cookies"
Read more
Each culture has its own creative recipes for using left overs. Among Sindhis, one of the best dishes made from leftover rotis is Saeyal Phulka or Seyal Mani. It is so good that many people even make rotis specially for this dish. Ingredients Leftover rotis – 4 Coriander leaves – 1 cup Garlic – …
Continue reading "Sindhi Saeyal Phulka"
Read more
Assamese cuisine uses some distinctive leafy vegetables (xaak is the generic word for greens) like Nol Tenga from the Indian Chestnut Vine, Pui Xaak from the red spinach, Tenga-Mora from Roselle, Tita Mora from the Jute plant and Dhekia from the fiddle-head fern to just name a few. The profusion of waterways, jungles, wetlands and …
Continue reading "Assamese Regional Recipes"
Read more
Homestay Tourism, a path to socio-economic develop...
Homestays are intended to attract tourists with a certain demographic profile who desire authentic experiences. Reema Nanavaty who leads Self Employed Women’s Association’s (SEWA) economic and rural development activities, talks about how they are encouraging women to start homestay tourism and traditional food outlets for socio-economic development in rural areas. FEA: What is …
Continue reading "Homestay Tourism, a path to socio-economic development"
Read more
1. Your favourite cuisine? Indian 2. Your favourite dish at home? Hot hot Vegetable Khichdi with some fresh curd and home made pickle. A roasted papad on the side would be brilliant too! 3. The dishes you love to cook? I am very passionate about cooking and trying my hand on a variety …
Continue reading "Memorable Meals by Chef Ravi"
Read more
Memorable meals by Chef Aman Tandon
1. Your favourite cuisine? As a Culinarian for 22 years I have worked in a wide range of hotels including well-known hotel groups like Taj , Sheraton, Radisson, Pride and Intercontinental, which has given me wide exposure to cuisine from western food to Pan-Asian but the ones I enjoy the most are Indian …
Continue reading "Memorable meals by Chef Aman Tandon"
Read more
Meat dishes from the Western Deccan
About 70% of Maharashtra’s population is non vegetarian. It is known for its meat, poultry, fish and seafood dishes that vary greatly in the different regions of the state like Vidarbha,Paschim Maharashtra called Desh, Marathwada, Khandesh and the Konkan coast. While the coastal area is known for its fish and seafood, the Marathi-speaking people of the Deccan are …
Continue reading "Meat dishes from the Western Deccan"
Read more
Food and archaeological trail to Himmatnagar Novem...
Purpose– FEA Preferred Bloggers and Home Chefs were invited for lunch at Dowlat Villas Palace – The Heritage at Himmatnagar. Himmatnagar was the capital of the Maharajas of Idar – a Rathore Rajput dynasty that shares its history with the Rathores of Jodhpur. Schedule We started in the morning for the journey to Himmatnagar. In this bustling …
Continue reading "Food and archaeological trail to Himmatnagar November 2019"
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
Yuvraj Singh’s Twiddles Partners with India’s Pioneer Cafe Chain Barista to Launch Across 470+ Cafés
May 30, 2025
Alumni of IIHM – Ahmedabad and University of West London, Dhvani Hindocha is a sugar artist and cake designer with her brand called Sugar Diorama.
May 29, 2025
Tradition, Taste, and Togetherness: Mother’s Day at LOYA, Taj Palace
May 29, 2025
Popular Tags
Tourism & Hospitality
Heritage
Recipes
FEA Activities
Getting Technical
Lifestyle
