CATEGORIES

Future Of Vegan Bakeries And Vegan Products In India

As awareness among global populace has grown about the benefi ts of adopting veganism, the demand for vegan products has surged worldwide. This trend has also taken root in India, leading to many establishments offering veganonly products or introducing a range of vegan products along with other offerings.

HPMF Crowning Event Concludes On A Crescendo

Kicking things up several memorable notches this year, the Hospitality Purchasing Managers Forum (HPMF), a trade association of hotel procurement managers, recently concluded its eighth Annual Convention and Awards in the historic city of Varanasi. As in the past, the mega convention struck me as a fantastic capstone to the organizational resilience and innovation as well as the big-picture thinking project that HPMF has become today.

Hospitality Stars Of North India Felicitated On Third International Hospitality Day

On the occasion of the 3rd International Hospitality Day on 24th April, 28 most promising employees of some of the top hospitality brands of North India were felicitated with the ‘Best Hospitality Personality 2018 Award’.

Indulging The Sweet Tooth Of India

Super specialised dessert chains have successfully carved a niche for themselves in the desserts market by keeping the quality of products and customer satisfaction as their top priorities.

Reimagining Indian Cooking And Taking It To Greater Heights

Technology plays an important role for a chef in evolving the cuisine to a finer version, in delivering consistent product, improving the shelf life and in reducing the cost to a great extent. It helps a chef to reimagine his processes, cut off lengthy prep methods and look at increasing the productivity. Chef Ajay Chopra, in a tête-à-tête with FoodService, shares his thoughts about the changing culinary paradigms in India.

Unique Concepts And Equipment Are Transforming The Commercial Refrigeration Industry

Focused on offering commercial refrigeration foodservice solution for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments, Elanpro strives to bring innovative, state-of art products for the hospitality and retail industry. In a tête-à-tête with FoodService India, Sanjay Jain, Director, Elanpro, talks about new products, the brand‘s USP and the company‘s vision.

Catching Up Over 'Any Time' Beer

With an increasing willingness to savour innovations along with the changing palate preferences of millennials, craft beer is turning out to be the new love of beer enthusiasts.

I Enjoy Discovering New Foods And Pairing Different Flavors, Foods And Ideas

Reetu Uday Kugaji wears many hats. Apart from being a reputed chef and mentor, she is a leading food expert and author as well as a hospitality and food consultant. FoodService India spoke to her about the unfolding food scenario in India, foodservice trends for the future and about her stellar culinary journey and achievements so far. “As a chef and a teacher, I am passionate about exploring new places and learning about local cuisines. I love tasting and knowing about different types of cuisines. I am driven by an insatiable curiosity for discovering new foods and love pairing flavors, foods and ideas from different parts of the world. It feels great to share my knowledge and skills with everyone,” says Reetu Uday Kugaji, who is as passionate about her role as a culinary mentor as she is about confecting gastronomic delights.

Say Hello to Premium Casual

The momentum in premium casual dining may be hard to explain given the price-sensitivity of Indian diners. But restaurants in this segment appeal to consumers looking for an exciting and distinctive dining experience at a lower cost than fi ne dining. Nivedita Jayaram Pawar takes a closer look at this new, emerging segment.

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.

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.

Teatern: The Upgraded Food Court

Teatern: The Upgraded Food Court

'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.

Sweet path to Success

In a candid conversation with Food Service India magazine, CEO Anuvrat Pabrai and partners Kunal Pabrai & Nishant Pabrai of Pabrai’s Fresh & Naturelle Ice Creams express their views on how the east India market is responding to the positive strides, and how young foodpreneurs are cashing in on the opportunities by innovation and right strategies.

We Are a Combo Brand Catering to Leisure and Business Travellers

The Pullman & Novotel New Delhi Aerocity is positioned uniquely for business and leisure travellers. FoodService India caught up with Tristan Beau De Lomenie, General Manager Delegate of the hotels, to talk about the various new and imaginative concepts that the hotels have introduced in terms of amenities and F&B offerings to promote itself as a preferred MICE destination in the Capital.

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.

India Food Forum 2018 Concludes With A Crescendo

The 2018 chapter of India Food Forum, held from 17-19 January at Bombay Exhibition Centre, was a landmark milestone for India’s food retail industry.

Bringing Tech To A Bar Concept With Amazing Results

With a keen insight into restaurants and their trends, restaurateur Mihir Desai’s 7,000-square feet outlet – The Bar Stock Exchange at Kamala Mills, Mumbai – has proved to be a roaring hit with the city’s eating-out crowd. In just over two years of operation, the TBSE app has been downloaded over five lakh times so far and the brand has expanded to 10 outlets across popular dining hotspots in the city. In deference to the brand’s soaring popularity, Desai and his partner have decided to take the brand to more new places in the city and beyond. “We are working on new bar models and concepts, which will launch soon,” shares Desai, in a chat with FoodService India.​​​​

Pasta Perfect

Let’s be honest: nothing can compare to the texture and taste of fresh pasta. But what if restaurant resources don’t allow in-house production? Ebrofrost – the joint venture between German pasta producer Keck Spezialitäten and Danish rice and grains specialist Danrice – holds the answer: Individually Quick Frozen (IQF) pasta. It has all the benefits of fresh pasta combined with the advantage of reliable calculation and speed of service. 

With Four Decades In Operation, We Are A Cult Name In Sizzlers Category

FoodService India spoke to Kailash Seth, Managing Partner, Kobe Sizzlers, about the restaurant chain’s brand value proposition, its most popular offerings and what he considers to be the brand’s most distinguishing achievements.

I Firmly Believe In The Message That NRAI Has Been Sending Out Of Late United We Stand: Aseem Grover

An ex-Army Officer, he decided to leave his job in order to embark upon the adventure of setting up The Big Chill Café along with his wife, Fawzia. Aseem Grover, Owner, The Big Chill Café, shares his journey until now.

All About Hot, Healthy And Hygienic Pure Vegetarian Indian Food

With an aim of opening 100 outlets in 12 months, Kamats is on a growth trajectory since the opening of the first outlet in 2010. FoodService speaks with Vikram Kamat, Managing Director, Kamats Restaurants & VITS Hotels, about the brand‘s future plans and what makes them stand out from the competition.

Learn While You Earn

The restaurant clientele has changed surprisingly in the past 10 to 15 years. Diners come to the table with more knowledge about food than a chef could ever hope for. Diners are experienced, curious and more adventurous. In a conversation with FoodService India, Rakshit Sharma, Executive Chef, Hotel The Royal Plaza, talks about his culinary strengths, the evolving Indian palate and more.

Bringing Creativity To The Core Of Your Table Experience

The way food is presented on the menu complements the reality of how well it is served. No matter how great your food is, if your menu is dull and lifeless, it leaves a subconscious poor impression on the mind of the customer.

Key Trends Impacting Foodservice Industry

At a presentation given at India Food Forum 2018, Saloni Nangia, President, Technopak Advisors, offered a snapshot of key trends influencing the food services industry, internationally and in India. She spoke of the trends across the entire food services eco system – consumers, restaurants, kitchens, equipment, logistics, marketing and communication, digital presence and investments.

Fusion Is The Best Way To Showcase Your Creative Culinary Skills

Food for me is simply two words: love and passion,“ says the Cordon Bleu Certified chef from Tante Marie London who is also a PME Masters in Sugar craft and has done a Bakery course from Sophia College, Mumbai. Apart from being a celebrity chef and a culinary expert, Rakhee Vaswani is also a food consultant and cookery show host. She runs the Palate Culinary Studio in Mumbai where she trains budding chefs, amateurs and food enthusiasts.In a chat with FoodService India, Rakhee talks of her culinary style, her favourite recipes and cuisines, her professional mentors and her career – all with a disarming freshness and candour.

Our Combi-Steamer Is Revolutionizing The Way Food Is Prepared

Vikram Goel, Managing Director, Rational International India Pvt. Ltd., speaks of the various initiatives and programs unveiled by his company for enabling greater adoption of its combi steamer.

Local Ice Cream WIll Continue To Be Patronized

Rahil Gandhi, Director, Vadilal Dairy International Limited, speaks of his companies new marketing campaigns, withstanding the foreign competition and the growth of ice cream industry in India.

Charcoal Concepts

Charcoal Concepts is a platform for specialized Indian food and beverage, founded by K Hospitality Corp, India’s leading hospitality and food services corporation.

New FHRAI Chief To Address Pressing Industry Concerns

New FHRAI Chief To Address Pressing Industry Concerns