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Chef Alan DMello went to the World Chefs Congress as a culinary delegate. Of new flavours, a torch passed and a loud and proud Indian bunch, here is his first-person report from Singapore. The smiles were there, there was energy in the air, the World Chefs Congress was back, this time in Singapore in the …
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Fusion of Global Flavors with a Healthy Twist
Akbar Khan, Mazali In today’s culinary landscape, the concept of fusion food has emerged as a dynamic way to enjoy global flavors while embracing healthy, nutrient-rich ingredients. Fusion cuisine represents a beautiful blend of cultures, where traditional ingredients meet local elements to create dishes that are both unique and delicious. But fusion food isn’t just …
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Chef Alan DMello went to the World Chefs Congress as a culinary delegate. Of new flavours, a torch passed and a loud and proud Indian bunch, here is his first-person report from Singapore. The smiles were there, there was energy in the air, the World Chefs Congress was back, this time in Singapore in the …
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Pet-friendly Hospitality Danish Zakaria Amidst the lockdown, while I was spending time at my property, I realized the serene life I was experiencing, surrounded by natural amenities like private lakes, waterfalls, and acres of lush green forest, needed to be shared with others. This unique experience of natural beauty and peace inspired me to open …
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Mushroom Dum Biryani Recipe and Pictures by Nikita Dudani Dum Biryani is normally thought to be non-vegetarian. But me, being a vegetarian, have to innovate something with it. So, I used my favorite mushrooms in it. It is easy and quick. As I eliminated the work and hours of traditional Dum. …
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Pasta in Edible Bowl Recipe and Pictures by: Nikita Dudani Pasta is one of my favorite dishes. I love Pasta in white sauce more than in any other sauce. My love for white sauce is deeper because of the oodles of milk and cheese used in it. I am an addict to milk and all …
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Sustainable Spices Supply Chain – National Spice...
World Spice Organisation concludes 3rd edition of the National Spice Conference 2024 Conference was attended by 400 delegates, including 150 farmers Spice exports contribute around 9.13% of agricultural exports in 2023-24 Ahmedabad, November 18, 2024: The World Spice Organisation (WSO), the not-for-profit technical partner of All India Spices Exporters Forum committed to advancing food …
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Chef Alan DMello went to the World Chefs Congress as a culinary delegate. Of new flavours, a torch passed and a loud and proud Indian bunch, here is his first-person report from Singapore. The smiles were there, there was energy in the air, the World Chefs Congress was back, this time in Singapore in …
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Thendup Tashi and Pema run Yangsum Heritage Farm in West Sikkim. The property is one of the best places to try the local food of Sikkim. Our home was built by our ancestors and later remodelled by our grandfather during the 1960s. Farming here has been an ancestral profession from decades. Over the period of …
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A CULINARY HERITAGE EXPERIENCE
Jhargram is the golden treasury of tribal culture and cuisine. It is the land of many dances, fairs and festivals. This is also a district known for heritage buildings like palatial houses and temples. Jhargram Palace is a heritage hotel opened by Shri Shivendra Bijoy Malla Deb (Raja Saheb Jhargram). He has restored the palace, …
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Sanjay Kumar, Rassence As the promoter and CEO of Rassense, my journey into the contract catering business has been quite the ride, shaped by my background in mergers and acquisitions and leadership roles in various industries. It all started when I was the CEO of Altran India. I had a conversation with Elior’s CEO bringing …
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The Birth of The Sehat Kitchen
The Sehat Kitchen is a millet cafe started by Shubhang Gupta, Rahul Doshi and Ankit Gandhi. Rahul Doshi and Ankit Gandi are jewelery manufacturers and Shubhang Gupta is a 3rd generation restaurant owner. They talk about their venture. The Sehat Kitchen was born out of a wake-up call. As three friends with a shared love …
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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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