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True Blue Cheese

Ancient wisdom behind cheese making has never failed to amaze the modern consumers.

Interior Design Key to Success

Today, a person goes to a restaurant not merely to satiate his appetite but also for its ambience. A restaurant is no more about the cuisines and the chefs but also about its atmosphere and vibes. Interior decoration, besides good food and service, plays significant role, today, in attracting customers. The restaurant interior impacts customer psychology and the duration of their stay, which prompts them to order more or less. Ashok Malkani views the restaurant scenario and finds that the F&B outlets’ exteriors and interiors play a magnetic role in beguiling the customer to visit the place. Seating options, light, music and architecture, which constitute the restaurants’ décor, plays a big part in the success of the eating out place.

Growing Love for Wines

Changing tastes of Indians in their drinking preferences has resulted in changing fortunes of the Indian wine industry.

A Mollusc and a Delicacy

A number of families of saltwater bivalve molluscs which reside in sea or brackish water bodies are clubbed together under the term oyster.

The Tastes From India's Streets

The taste and aroma of India are perhaps most acutely felt on its streets. India’s gastronomic diversity is wonderfully reflected in its awesome variety of street food, many of which deserve their place in the menus of fancy restaurants of five-star hotels and resorts with increasing frequency. Like burger and pizza, they deserve to travel to palates of many countries.

Monkey Bar

Indigenous Favourites with a Spin!

Supermarket Tomatoes May Soon Regain Lost Flavour

Over our 12,000 years as an agricultural society, farmers have selected certain strains of fruits and vegetables that demonstrated particular qualities — specifically fruit size, shelf-life and growth speed.

Food Service With Theme

Over the years, with deeper penetration of affluence, better lifestyle and more exposure across societies, people’s expectations from eating out have undergone a significant evolution.

Delivering Fast Food…Fast

According to an analysis by the Associated Chambers of Commerce and Industry of India (ASSOCHAM), the QSR segment in the restaurant industry is currently growing at a compounded annual growth rate (CAGR) of 25%, and is likely to touch Rs 25,000-crore mark by 2020. This is likely to make several enterprising investors want to enter this segment. However it is essential for a newcomer to realize that the fast food industry has seen a rise as never before and there are a number of QSRs now all over the country. Ashok Malkani, while outlining the opportunity for new entrepreneurs touches on various aspects that a newcomer must take into consideration.

Creating An Intoxicating Potion

The art of mixing drinks that please the eye as well as the palate is believed to have originated in the middle ages, when people were fascinated by infusions and sagacious compositions. This practice has continued, becoming more specialised through time, and has adapted to modern world to become an art that has been adopted by mixologists and bartenders. The first complex cocktails were invented in the US and England in the 19th century. In the 2000s creativity has become the watchword for mixologists and bartenders. Ashok Malkani takes a look at the present bar scenario and the various aspects of bartending and mixologists and also about the reason for the minimal number of female bartenders as compared to the males.

Berry - Teeming With Health

Cranberries can be described as a group of evergreen dwarf shrubs or trailing vines, going up to 2 metres in length.

Red, Sweet and Juicy

Strawberry is a red, juicy and luscious fruit, grown on strawberry plant. It has several F&B applications.

How to Ensure The New Menu Is a Success!

A new menu is considered an excellent way to get the visibility and break the monotony.

Processed Food Industry: Set for a leap forward

Food is essential for all living beings and livelihood of many. Food is no longer related only to agriculture and farmers. Today, processed food industry is offering opportunity to various entrepreneurs to enter this field. There is a silent revolution going on in the country. Besides the expanding middle class there is a growing aspirational class. The farm to kitchen chain, with increased agricultural production and better storage facilities will boost food processing sector. Ashok Malkani views the scenario of the food processing industry and the opportunity it offers to new entrepreneurs.

Happy Thai Opens its First Restaurant in Mumbai

The team behind the Asian fast-casual dining restaurant chain that offers a slew of Thai and Japanese favourites plans to soon launch Happy Thai Express and Happy Soba, offshoots of the same as delivery outlets offering South Asian cuisine.

Designing Theme Restaurant

A designer must orchestrate varying needs of people and provide and energetic space and adequate privacy for those who desire it.

Foods of Israel

Located in the Middle East and on the Mediterranean, Israel has multiple climates that are home to variety of plants and animals.

Regional Cuisine (Part- II)

India is a country with diversity of cuisine that is difficult to find in any other country. Indian cuisine from different regions is considered to be one of the tastiest and subtlest. There is no homogeneity of flavour and taste between cuisines from the North and South or between East and West. One can say that the diversity is one of India’s treasures and that is probably the reason why this cuisine is more popular than international cuisine. Ashok Malkani, in the first part of the story on regional cuisine, discussed about the different regional cuisines of India. Here he talks about which are the best regional cuisines and their popularity, as compared to international cuisines.

La Loca Maria Mumbai

Solely Chef-driven Restaurant.

Know the Chef

Chef Manuel Olveira Seller.

Diligent, Hardworking and Methodical!

Chef Anuj Kapoor, Executive Chef, The Grand, New Delhi.

Carbohydrates: The Quintessential Energy Source

Carbohydrates, proteins and fats are macronutrients and are needed in large amounts in our body. Vitamins and minerals form the micronutrients and are required in small amounts by our body. All of these are necessary for physiological and biochemical processes of the human body and help assimilate and utilize food for carrying out activities and maintaining health.

It Is Time To Eat Your Spoon!

Today, going green is not an option but should be perceived as a compulsion by individuals, societies and businesses.

Have Your Cake and Health Too

Without cakes the fascinating story of modern bakery industry cannot begin and nor can it end.

The Shape of Tastes to Come

Food and hospitality go hand-in-hand.

Trans fat and its Alternative

Trans Fat and its Alternative Many processed food and bakery items which we consume every day may contain some amount of trans fat, which can increase the level of bad cholesterol and put us at greater risk of heart diseases.

Wafting Aroma, Health and Style

Tea is the most widely consumed beverage in the world, and the second most popular drink after water.

QSR on Indian Street Food

The renowned real estate major and hospitality player Vatika Group entered the happening Indian QSR business with Nukkadwala in August 2015.

Can We Advance Book our Menu?

It doesn’t deserve a mention that we are passing through digital age, which can be easily construed as an advanced stage of information age.

India Is Loving​​​​​​​ Healthy Dining

Nowadays, it seems that to make any business to succeed one must be aware of the trends surrounding its realm. This is more crucial for the F&B industry. One has to be constantly on one’s toes to know about the diners’ evolving needs. Today, in the Indian food service industry we are experiencing a constant evolution in the diners’ preferences and it seems that to have enduring success in this highly competitive business one has to not only keep abreast of consumers’ present dining preferences but probably be able to foretell their future yearnings and cravings related to their dining choices as well.Ashok Malkani takes a look at some of the prevailing healthy food trends taking place in the Indian food service industry. He finds that health consciousness is topmost in the minds of the millenials who form a major chunk of the dining out segment in urban India.