Food & Beverage Business Review - October - November 2022

In this issue

South and North Indian cuisines are the most visible cuisines not only all over India but across the globe. But the other regional cuisines of India having unique recipes and ingredients, based on local culture and cooking styles are slowly gaining popularity across India. Bengali cuisine has not been able to make its mark across the country as much as the other cuisines. Cover story throws light on Bengali cuisine and its culinary style, influenced by the diversity of the region’s history and climate.
Proper cleanliness and hygiene are important factors to attract customers and maintaining the reputation of the property. Every segment, be it kitchen, dining area, washroom, storage space and even the personal hygiene of the personnel, are important. Business Story dwells upon the steps must be taken by the properties to ensure proper safety of the guests.
Feature story explores the causes behind the growth of healthy eating and drinking in India, probes into some of the healthy foods and beverages making a healthy impact on the Indian food & beverages industry, and how it would alter the dynamics of food & beverage industry.
The agri section talks about the potato chip, a thin slice of potato fried in oil or baked in an oven until crisp. Dairy is an essential part of family’s diet, the dairy section explains how milk is an essential part of diet for most Indians, and still prefered due to historical and cultural reasons. The section on beverages discusses the campari lineage of over 150 years and whose formula is still a deeply guarded secret. Exhibiting the kitchen to the customers is a specialist activity. Operations story elaborates on key factors to be considered to develop display kitchen.
Besides these, of course, our news section and enriching regular sections are all there to keep you engrossed.

FHA-HoReCa 2022

FHA-HoReCa 2022 closed to a resounding success after four exciting days of B2B exchange among the hotel-restaurant-café industry players.

2 mins

'One8 Commune' Opens at Late Kishore Kumar Bungalow

The brand new casual dining and bar space called 'One8 Commune' is all set to open its doors in the Juhu locality.

3 mins

'Thoughtful American Bistronomy' at Phoenix Mall

American’ cuisine was typically defined by visuals of cheesy pizzas, buckets of fried chicken, hot dogs, and hamburgers.

2 mins

Fall In Love With Bengali Cuisine

If you taste Bengali food you are sure to say, "ami tomake bhalo bashi", which, in Bengali, means "I love you".

9 mins

Growth In Healthy Eating

People in India are increasingly becoming more health conscious soon after the pandemic and its effects, which is reflected in their lifestyle and diet.

10+ mins

Potatoes for Chips

As a world food, potatoes are second in human consumption only to rice.

6 mins

Milk - A Healthy Choice

Human being is the only mammal who drinks the milk of another mammal and this drink is most pleasurable at a cold temperature when the mercury rises.

5 mins

Allure of Campari

Nobody can be indifferent to Campari - you either love it or just don't want personality and a unique taste which brings out strong approval or disapproval for the beverage.

5 mins

Read all stories from {{magazineName}}

Food & Beverage Business Review Magazine Description:

Food and Beverage Business Review – This is a bi-monthly magazine covering the entire gamut of activities that define the institutional F&B business - from "Farm to Fork", right from agricultural produce and meat products to dairy, food processing & bakery, beverages, equipment, cuisine, marketing and other related issues. The magazine goes behind the scenes to give the F&B professional, information, news and features about the business. The objective of the magazine is to develop a proper institutional marketing synergy between Food & Beverage, Food processing, Foodservice & the Food Retail industry. The range of articles covers food service, processing, food retail, equipment, theme & design, technology, food hygiene, marketing and training etc. Partnering with vendors, the magazine informs the target audience of new developments thus saving their valuable time and money. The magazine reaches to individuals who have titles of chef, F&B Manager, menu planner, restaurateur, bartender, sommelier.etc. In the food service industry; channel buyers, category managers in major organised retail chain stores, importers and distributors.