Featured
COMFORT GOING GOURMET Interview with Chef Nishant Choubey By Sharmila Chand Chef Nishant Choubey is an award-winning independent chef, culinary consultant, author and mentor with over 25 years of experience across Indian, European and Asian cuisines. Hailing from Jharkhand, he is passionate about celebrating India’s forgotten ingredients, indigenous produce and tribal culinary traditions, believing that …
Continue reading "Chef Speaks"
Read more
Innovative Food Entrepreneurs Association (IFEA) A Dynamic Network of Food, Hospitality and Tourism Professionals IFEA was founded on 12th July 2017 , a period when many food entrepreneurs were facing the challenges of the GST rollout. Anil Mulchandani envisioned a democratic group of entrepreneurs and professionals that could strengthen communication within the industry and encourage …
Continue reading "THE IFEA STORY"
Read more
Chef Sabrina Jawed Suri I was born in Kashmir, bought up in Delhi. My father was from Lahore and my mother is a Kashmiri Muslim. So I have grown up experiencing a plethora of cuisine tradition and culture. My childhood has nostalgia of rich Punjabi food (influences from the side of Punjab that is now part of Pakistan) and Kashmiri culture and ethics both in terms …
Continue reading "THE KASHMIRI FOOD CHAMPION"
Read more
The Sindhi koki Deepa Chauhan We love our koki, and we love hosting with aplomb too. A full size koki can keep you satiated for hours. Perhaps that is why koki almost never features in festive meals or party menus. Lately, I have been putting koki on tasting menus, grazing boards as well as high tea. The recipe below will help you …
Continue reading "SINDHI KOKI"
Read more
Tasting table at Hyatt Regency
IFEA and SNS organised a tasting table lunch at Sarvatt, the regional cuisines specialities restaurant of the Hyatt Regency Ahmedabad on 17th March 2026 and a dim sum high tea at The China House, the specialty restaurant of Hyatt Regency. The activities were supported by True Story, premium organic food brand launched in 2022 by …
Continue reading "Tasting table at Hyatt Regency"
Read more
DIM SUM MASTERCLASS BY IFEA AND SNS AT CHINA HOUSE...
IFEA and SNS collaborated with Hyatt Regency Ahmedabad for a Chinese-theme event for home chefs and passionate hobby cooks. The event sponsors: Gulab True Story DPS Spices, Amritsar Jain Dairy The event began with a cooking competition where participants brought Chinese-inspired dishes for jurying by the Hyatt Regency Ahmedabad team. The winners: …
Continue reading "DIM SUM MASTERCLASS BY IFEA AND SNS AT CHINA HOUSE, HYATT REGENCY AHMEDABAD"
Read more
By Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun Guntur Chilli Mojito Mint Leaves – 12 pieces Lemon Wedges – 6 pieces Red Chilli – 2 pieces Sugar Syrup – 20 ml Lime Juice – 15 ml White Rum – 60 ml Club Soda – 90 ml Crush Ice – According to cocktail Method Add mint …
Continue reading "Fusion festive recipes"
Read more
A Traveller’s Guide : Discovering India Through ...
A Traveller’s Guide : Discovering India Through Its Regional Kitchens By https://www.zostel.com India doesn’t reveal itself at monuments or museums. It reveals itself at the table – in a bowl of thukpa handed over a wooden counter in Sikkim, in the hiss of mustard seeds hitting hot oil in a roadside kitchen in Gokarna, in …
Continue reading "A Traveller’s Guide : Discovering India Through Its Regional Kitchens"
Read more
Aviral Gupta, CEO, Zostel Typically, backpacking staples focus on lightweight, versatile, and high-calorie items to ensure safety and comfort. When staying in hostels, backpackers have café-style foods and beverages, including those small bites that can be had on the go. At the same time, travellers want to experience the local culinary scene and try regional foods. …
Continue reading "THE CULINARY BACKPACKERS"
Read more
Ragi Dosa With Grated Carrot by Chef Chinna Karuppan, Master Chef South Indian at CUR8, Four Seasons Hotel Bengaluru Ingredients 1 cup ragi flour (finger millet flour) ½ cup rice flour ½ buttermilk 1 small onion, very finely chopped 1 green chilli, finely chopped 1 tsp cumin seeds 1 tbsp flaxseeds Few curry leaves, chopped …
Continue reading "World Dosa Day Recipes"
Read more
Festive recipes by Novotel Visakhapatnam Varun Be...
Thandai Kulfi Traditional Indian Frozen Dessert infused with Thandai Spices Ingredients Full cream milk – 2 litres Condensed milk – 200 ml Fresh cream (malai) – 200 ml Almonds – 30 g (blanched & crushed) Pistachios – 30 g (crushed) Fennel seeds – 1 tsp Black pepper – ½ tsp Green cardamom – 5 pods …
Read more
Bobby’s Burger at Orlando International Airport
Bobby’s Burgers is a fast-casual restaurant chain created by celebrity chef Bobby Flay, focusing on high-quality, Bobby-styled American burgers, fries, and milkshakes. The menu features signature items like the Crunchburger (with potato chips) and various milkshakes. Michael McGill talks about their new store at Orlando airport. Why did you decide to open at Orlando International …
Continue reading "Bobby’s Burger at Orlando International Airport"
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
SINDHI KOKI
Apr 28, 2026
Tasting table at Hyatt Regency
Apr 6, 2026
DIM SUM MASTERCLASS BY IFEA AND SNS AT CHINA HOUSE, HYATT REGENCY AHMEDABAD
Mar 28, 2026
Popular Tags
Tourism & Hospitality
Heritage
Recipes
FEA Activities
Getting Technical
Lifestyle
