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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 …
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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 …
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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 …
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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: …
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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 …
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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 …
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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. …
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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 …
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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 …
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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 …
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TAJ MADIKERI RESORT & SPA, COORG REINFORCES I...
TAJ MADIKERI RESORT & SPA BIODIVERSITY INITIATIVES Developed as an eco-hotspot within a 180‑acre rainforest landscape, Taj Madikeri Resort & Spa, was built over seven years without cutting a single tree and utilises only 30 acres for development. Construction practices focused on reducing environmental impact. Compressed stabilised earth blocks were produced on‑site from displaced soil …
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ITDC Marks 60 Years & The Ashok 70 Years – ...
Union Minister for Culture and Tourism Shri Gajendra Singh Shekhawat Highlights ITDC as a Multi-Dimensional Growth Engine Joint Celebration of 60 Years of ITDC and 70 Years of The Ashok Hotel Celebrates a “New Tech-Enabled Era of Experience” Redefining Guest Engagement and Service Standards New Delhi. 14th February 2026: The Union Minister for Culture and …
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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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Recent Posts
DIM SUM MASTERCLASS BY IFEA AND SNS AT CHINA HOUSE, HYATT REGENCY AHMEDABAD
Mar 28, 2026
Fusion festive recipes
Mar 28, 2026
A Traveller’s Guide : Discovering India Through Its Regional Kitchens
Mar 28, 2026
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