foodService India - July - August 2018

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foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.

Upholding Tarla Dalal's Culinary Legacy

The culinary world needs no introduction to the celebrated cookbook author, TV host and renowned chef the late Tarla Dalal. It was no surprise then when her gifted daughter launched her first cookbook – Modern Vegetarian Recipies – on the birth anniversary of her beloved mother. FoodService India speaks to Renu Dalal about her mother‘s storied culinary legacy and how her own career has panned out.

3 mins

The Sweetness Of Summer

Enjoy these sweet and cold desserts to stave off the heat of the summer without having to compromise on heath because what you gain, you will sweat out. Relish the hotness this season with some of the best summer cakes and desserts.

4 mins

Time To Shake It Up!

The ThickShake Factory is a young enterprise that specializes in ice-cream-based shakes in a number of quirky flavours. Established in 2013 by a gifted duo of brothers, the brand has grown exponentially and currently has 81 outlets across the country including an outlet in California, USA. Co-Founders Yeshwanth and Ashwin Nag Mocherla speak to Food Service India about ThickShake‘s unique customer proposition and upcoming expansion plans.

4 mins

Transplanting Traditional Experiences Into The Modern Foodscape Is How I Work

A highly acclaimed chef with over four decades of excellence in the culinary profession, Manjit Singh Gill works on the foundation of discovery and constant innovation. Passionate about applying the mantras of ancient Indian cuisine to his cooking, he is known for being a great believer in the sustainable philosophy of Indian Vedic knowledge and the concept of slow food. Serving as Corporate Chef, ITC Hotels, Chef Gill is held in the highest esteem by his peers in the industry. While speaking to Nimisha Gautam from Food Service India, he shares his views on the importance of a central concept in the restaurant business and the definition of fine dining. 

4 mins

The Business Of Well-Made Waffles

A domestic startup that stemmed from Mumbai, The Belgian Waffle Company (BWC) has paved quite an impressive path for itself. With over 120 outlets, the brand has an expansive presence in 29+ cities of India. From ‘Almond Cocoa Butter’ to ‘Charcoal Banana Caramel’, the menu has more varied choices for waffles than any other restaurant or food brand in the country. Shrey Aggarwal, Founder, BWC, speaks to Food Service India about the art of waffle making and how he has turned it into a thriving business.

4 mins

Mantras Of A Modern Chef

Chef Glyston Gracias believes in the ability of a well-designed dish to inspire nostalgia and evoke strong emotions among diners. As Head Chef at Smoke House Deli and Social (Mumbai), and City Chef at Impresario Entertainment & Hospitality Pvt. Ltd., he is known for his simple yet modern cooking style. The celebrated chef speaks to FoodService India about his 15-year-old culinary career and some key learnings.

4 mins

We Aim At Keeping Our Dishes Authentic

1Q1 is a majestic art deco inspired kitchen and bar that serves authentic Asian cuisine and a smorgasbord of decadent cocktails. It has three distinct spaces - an elegant fine dining area for relaxed sit-down meals, a high-energy space marked by a stage and an oval-shaped island bar, and lastly, alfresco dining. FoodService India spoke to Anirudh Kheny, Partner, 1Q1 Kitchen & Bar to learn more about the company‘s latest menu offerings and its journey ahead.

4 mins

Pranked Twice

India‘s first playful brasserie Pra Pra Prank has an infectious spirit to it and offers everything but the mundane. With dynamic interiors and a stellar menu boasting a number of experimental dishes, the high energy dining outlet truly exemplifies its impish moniker. Complete with a sushi corner and a specialty whiskey bar, it is a treat for all the five senses. Founder, Inderjeet Singh Banga speaks to Food Service India about the art of serving the evolved, modern customer.

5 mins

Using Technology To Boot Up Restaurant Business

The restaurant business today is growing faster and transforming in several ways. It therefore makes business sense to have a management system that helps restaurateurs to make optimum use of all the available business opportunities in the food industry.

3 mins

Serving Great Food With Great Passion

In an interaction with FoodService India, Sarvar Malhotra, Managing Partner of The Embassy, shares his thoughts on the 69-year-old legacy of food and service at one of the oldest restaurants in Delhi, and how the changing trends demand innovation in terms of cuisines, concept & technology.

2 mins

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foodService India Magazine Description:

foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.