Food & Beverage Business Review - February - March 2022

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Every region in the world has own characteristics in making its food delicious. Hot and Spicy Asian kitchen ensures to never go hungry if you are open and willing to try unique taste experiences. It is impossible to objectively decide which cuisine is most delicious, but if you consider your taste buds, they know what will make you mouth water.
When it comes to Stir-fried rice and noodle dishes with lots of vegetables and curry-sauces, Thai food comes to mind. In Thai cuisine chilli is widely used as well as Thai basil, lemon grass and coconut. Diners are now more health conscious and Thai cuisine not only uses healthy ingredients but also satiate the tastes of Indians for spicy food. Cover story looks at the rising popularity of Thai Food in India.
F&B and hospitality industry, which is one of the worst hit in India due to lockdowns during the pandemic, was expecting some relief from the Finance Minister in this years’ union budget. Business story finds if the current budget has live up to its expectations.
Chefs are making conscious efforts towards getting back to roots and indulge in soulful food preparations this year. Know from the leading chefs in the Trends story what they are cooking up this year.
The current issue of FBR has once again reached almost to its post-covid level, with a wide range of features on Agri, Dairy, Meat, Processed Food, Beverage and Foodservice Operations, Health & Nutrition and Hygiene. Enjoy reading and do not hesitate to send us your feedback and suggestions.

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.