Reading books have always transported me to places I never thought I could be in, middle of a war to peak of a mountain to the deep mysteries of the ocean or kitchens of royal household in an era gone by. I have always been a seeker with a lot of questions; my colleagues would often get irritated with my questions. They would tease me by saying, here goes the why-man. I frankly wouldn’t interest myself in studies, but I would be intrigued by origin of practices, traditions and rituals. I was once asked to move out of a ceremony by my father when I started asking many questions.
Early in my life I found solace in the quietness of my travel and constant company of books. I did try digital reading but somehow it didn’t give me the warmth and feel of reading. As a matter of fact, I keep myself updated with different news apps but I would never miss a chance to read a physical newspaper whenever I have a chance.
I read a wide range of subjects. Being a chef I have decent collection of cookery related, theory and science of food books. But a major part of my books are devoted to the past in one form or the other. Be it in form of history, biographies, wars, evolution or travel. I do also indulge in psychology and management texts.
Reading started as a medium to pass time; today I make time to read. It keeps me charged and opens possibilities in life and work. I don’t know if it is normal for others to do but I usually read two books at a time and try to keep the subjects as different as possible. Doing this forces me to think and recollect the read part of the book and revises the entire context in my mind every time I pick the book to read.
Denne historien er fra August - September 2020-utgaven av Food & Beverage Business Review.
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Denne historien er fra August - September 2020-utgaven av Food & Beverage Business Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
Newest Beer Chugging Spot KLING Brewery
Guzzle down the stress of a long workday with exceptionally crafted beers soon to be launched at Bengaluru's newest offering - KLING Brewery.
Caffe Allora Expands Presence
Caffe Allora unveils its latest venture with the grand opening of its sixth outlet at Phoenix Mall of Asia, Bangalore.
"No matter how many goals you have achieved, one should also set their sights on a better, higher one"
Hemant Yadav, Head - F&B Operations, Kylin Experience
Summer Menu Fiesta At Vietnom! - Saket DLF Avenue, New Delhi
Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
For Our Plates and Palates
Nowadays, we keep on hearing about power food or health food, though I doubt whether many who use these smart jargons have a clear idea about what can quantify as power food or health food. Power foods contain some magical nutrients, which have made them the hot new superstars on the health horizon.
Cool Mocktails are Hot!
They are colourful, they are fruity, they are sweet, they can be tangy, and overall, they are extremely refreshing, especially in a tiring scorching summer day.
Melon - Versatile to Beat the Heat
Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
Summer Menu Fiesta
Whether you are in a mood to have a bountiful of fresh summer W produce or a fusion of Mexican Indian delights, or a fresh take on summer coolers, there is something for every palate in chefs' well-curated summer menus.