foodService India - March/April 2017

En este asunto

Culinary wizardry at India Food Forum.

Innovations with ingredients and brands and lessons in menu engineering.

Featured inside: M. Mahadevan, Henrik Österström, A.D. Singh, Rahul Akerkar, Anjan Chatterjee.

Indian chefs are designing culinary models that sustain creativity and culinary excellence.

‘Hot Breads’ Mahadevan sees the World as his Oyster.

“More restaurants with street food concepts will open across the country”.

Sculpting The Future Of Tandoors

In a conversation with Food Service India, Munnilal Founder & Chairman of Munni Lal Tandoors, shares his expertise on the art of making tandoors and their importance in popularising tandoori cuisine.

5 mins

Mixing Furniture And Food Into A Bumper Retailing Proposition

Henrik Österström, Country Food Head, IKEA India, spoke at the India Food Forum, on Food being a key component of the Swedish furniture maker’s retailing strategy and the reason why it also operates restaurants serving great food in nearly every location that it is present in. “Food is a big part of the IKEA brand and the idea. Shoppers aren’t happy when they have an empty stomach. So the food business is very important because it’s a driver to our stores. It’s about the whole experiences,” said Österström. An edited version of his address at the Forum.

3 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.