foodService India - November-December 2017

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Sizzling biryani delivered straight to your home in clay pots Bangalore-based online food delivery start-up Potful brings biryanis from across India to your home in hand-made clay pots.

Never-before noodle flavors at pocket-friendly prices Wai Wai City, the first-of-its-kind chain of quick service restaurants in the noodle category

NRAI makes new appointments in the Managing Committee Plans to strengthen the only national restaurant lobby body by appointing reps from local chapters and all segments of restaurants.

Sizzling Biryani Delivered Straight To Your Home In Clay Pots

Bangalore-based online food delivery start-up Potful is winning plaudits for its unique home delivery concept that brings authentic biryanis from across India to your home in hand-made eco-friendly clay pots.

5 mins

'India Is Moving To Convenience Based Dining'

Chef Gurpreet Singh Gehdu is Head Chef of Lite Bite Food‘s iconic restaurant Punjab Grill. He is also Brand Chef for its new millennial-focused chain Punjab Grill Tappa. He speaks to Sanjay Kumar about maintaining the high culinary standards across all Punjab Grill restaurants in India and abroad and his desire to take Indian cuisine to greater heights by developing newer and modern interpretations of local dishes and through engineering of unique flavors.

5 mins

A Foodie Paradise

A Foodie Paradise

8 mins

New FHRAI Chief To Address Pressing Industry Concerns

New FHRAI Chief To Address Pressing Industry Concerns

3 mins

All Sizzle And Steak

Manik and Rajat Kapoor’s popular F&B brands Gola Sizzlers and Café Hawkers in Delhi-NCR have struck a chord with diners with their right location, good food quality, right target audience and a good marketing team. The brothers, who want to take their brands to more locations within NCR and other metros, spell out their vision and plans for the future in a chat with FoodService India.

2 mins

Smashing the wine world's glass ceiling

FoodService India caught up with Andrea Freeborough, Cellar Master of Nederburg, South Africa’s leading winery during her recent visit to India and spoke to her about the complex process of wine making and how she brings her expertise on various facets of wine making – production processes, quality control, and much more.

4 mins

Never-before Noodle Flavors At Pocket-friendly Prices

CG Corp Global, Nepal’s first and only billion dollar corporation with a historical legacy of 150 years and also the parent company behind the widely popular Wai Wai noodles, has recently forayed into foodservice operations with Wai Wai City, the first-of-its-kind chain of quick service restaurants in the noodle category. FoodService India speaks to Varun Chaudhary, Executive Director, CG Corp Global, about the noodle bar concept of Wai Wai City and his plans for taking forward this format across the country and overseas.

3 mins

Teatern: The Upgraded Food Court

Teatern: The Upgraded Food Court

2 mins

NRAI Makes New Appointments In The Managing Committee

Plans to strengthen the only national restaurant lobby body by appointing reps from local chapters and all segments of restaurants.

2 mins

'Indian Chefs Have A Better Understanding Of The Science Of Cooking'

Chef Saurabh Udinia, Head chef of Masala Library, Farzi Café & Masala Bar at Massive Restaurants Pvt Ltd., speaks to FoodService India about the innovative twists to Indian cuisine at his outlets and how he sees various ethnic and regional Indian dishes evolving in the future.

3 mins

Les alle historiene fra foodService India

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.