In a candid conversation with FoodService India, American Whiskey Ambassador, Yangdup Lama shares his views on the various aspects of mixology and how India is a potential market for American whiskeys.
How did you come into this profession and how long have you been tending bar?
I did my Hotel management from Kolkata in 1995 and then went on to join Hyatt Regency Hotel Delhi as an amateur bartender. The journey began from there. It’s been 22 years since I entered the bar.
What did it take to establish your reputation and identity?
Sheer hard work, passion and a little bit of luck. Great guidance by the seniors who trained and mentored me and good discipline helped to make it all possible.
What is it about this profession that makes you happy and feel fulfilled?
The fact that there is no end to whatever you choose to do in this field. Whether it is learning, researching, creating and, most importantly, meeting people from all walks of life and striking a great conversation over a good mix.
What’s it like being a mixologist? How does one go from being a bartender to being a mixologist?
Being a mixologist is fun and at the same time it’s challenging and complex and quite competitive but it all falls in place if you have a good foundation.
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Denne historien er fra July-August 2017-utgaven av foodService India.
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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How Smart Technology Can Lead The Way For Safe Eating Environments
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Thinking out of the box
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Zomato acquires UberEats India for approx Rs. 2,500 crore
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Survey reveals that breakfast is not a favourite cooking moment for Indian moms
If making breakfast is an art, more often than not, the mother in the family happens to be the artist. It is regularly pegged as the most important meal of the day. But in the madness of rushed mornings, is it even possible for the artist to give it its due? To gain deeper insights into it, V-Guard, country’s leading electrical appliance brand partnered with Momspresso. com, India’s largest user-generated content platform that allows women to express themselves through different formats including text, audio and video across ten languages, to conduct a nationwide survey with 500 Indian moms.
Burger Singh to open 66 franchise outlets in the next 2 years
Burger Singh, the burger chain popular for its big burgers with an Indian twist, has become a name that’s on the favourite burgers list of every foodie. With an appetite as big as that of its customers, the famed burger chain is now heading for aggressive expansion across the country.
Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crème de la crème of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the day’s deliberations were empowered with the products and insights that would help to maximise the opportunities offered by India’s vast consumer universe.
“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
