CATEGORIES

Berry - Teeming With Health

Cranberries can be described as a group of evergreen dwarf shrubs or trailing vines, going up to 2 metres in length.

Red, Sweet and Juicy

Strawberry is a red, juicy and luscious fruit, grown on strawberry plant. It has several F&B applications.

How to Ensure The New Menu Is a Success!

A new menu is considered an excellent way to get the visibility and break the monotony.

Processed Food Industry: Set for a leap forward

Food is essential for all living beings and livelihood of many. Food is no longer related only to agriculture and farmers. Today, processed food industry is offering opportunity to various entrepreneurs to enter this field. There is a silent revolution going on in the country. Besides the expanding middle class there is a growing aspirational class. The farm to kitchen chain, with increased agricultural production and better storage facilities will boost food processing sector. Ashok Malkani views the scenario of the food processing industry and the opportunity it offers to new entrepreneurs.

Happy Thai Opens its First Restaurant in Mumbai

The team behind the Asian fast-casual dining restaurant chain that offers a slew of Thai and Japanese favourites plans to soon launch Happy Thai Express and Happy Soba, offshoots of the same as delivery outlets offering South Asian cuisine.

Designing Theme Restaurant

A designer must orchestrate varying needs of people and provide and energetic space and adequate privacy for those who desire it.

Foods of Israel

Located in the Middle East and on the Mediterranean, Israel has multiple climates that are home to variety of plants and animals.

Regional Cuisine (Part- II)

India is a country with diversity of cuisine that is difficult to find in any other country. Indian cuisine from different regions is considered to be one of the tastiest and subtlest. There is no homogeneity of flavour and taste between cuisines from the North and South or between East and West. One can say that the diversity is one of India’s treasures and that is probably the reason why this cuisine is more popular than international cuisine. Ashok Malkani, in the first part of the story on regional cuisine, discussed about the different regional cuisines of India. Here he talks about which are the best regional cuisines and their popularity, as compared to international cuisines.

La Loca Maria Mumbai

Solely Chef-driven Restaurant.

Know the Chef

Chef Manuel Olveira Seller.

Diligent, Hardworking and Methodical!

Chef Anuj Kapoor, Executive Chef, The Grand, New Delhi.

Carbohydrates: The Quintessential Energy Source

Carbohydrates, proteins and fats are macronutrients and are needed in large amounts in our body. Vitamins and minerals form the micronutrients and are required in small amounts by our body. All of these are necessary for physiological and biochemical processes of the human body and help assimilate and utilize food for carrying out activities and maintaining health.

It Is Time To Eat Your Spoon!

Today, going green is not an option but should be perceived as a compulsion by individuals, societies and businesses.

Have Your Cake and Health Too

Without cakes the fascinating story of modern bakery industry cannot begin and nor can it end.

The Shape of Tastes to Come

Food and hospitality go hand-in-hand.

Trans fat and its Alternative

Trans Fat and its Alternative Many processed food and bakery items which we consume every day may contain some amount of trans fat, which can increase the level of bad cholesterol and put us at greater risk of heart diseases.

Wafting Aroma, Health and Style

Tea is the most widely consumed beverage in the world, and the second most popular drink after water.

QSR on Indian Street Food

The renowned real estate major and hospitality player Vatika Group entered the happening Indian QSR business with Nukkadwala in August 2015.

Can We Advance Book our Menu?

It doesn’t deserve a mention that we are passing through digital age, which can be easily construed as an advanced stage of information age.

India Is Loving​​​​​​​ Healthy Dining

Nowadays, it seems that to make any business to succeed one must be aware of the trends surrounding its realm. This is more crucial for the F&B industry. One has to be constantly on one’s toes to know about the diners’ evolving needs. Today, in the Indian food service industry we are experiencing a constant evolution in the diners’ preferences and it seems that to have enduring success in this highly competitive business one has to not only keep abreast of consumers’ present dining preferences but probably be able to foretell their future yearnings and cravings related to their dining choices as well.Ashok Malkani takes a look at some of the prevailing healthy food trends taking place in the Indian food service industry. He finds that health consciousness is topmost in the minds of the millenials who form a major chunk of the dining out segment in urban India.

Presenting A Melange Of Culinary Delights

True to its name, Melange, the multi-cuisine restaurant at The Plazzio Hotel in Gurgaon presents a mélange of diverse tastes and flavours, across 24 hours of the day and night. Melange offers a selection of sumptuous offerings from Mediterranean, Continental, Mexican, Thai, Japanese, Chinese and other exotic cuisines. Of course, if you are a lover of regional Indian food, you would simply love your date with Melange.

Heady Delights With Stories

The advent of microbrewery in India’s alcoholic beverages market in 2009, and the subsequent spread of microbreweries across the country can give a much needed fillip to our nascent industry of craft beers. And the flow of craft beers would lend more class to India’s beer business and some health to Delhi and other Indian metros’ fast developing nightlife spirits.

Raising A Toast To Whisky

These days, alcoholic drinks are fast losing their taboo from India’s society. They feature prominently across parties. But among the alcoholic beverages, Indians have a special love for whisky.Whisky is created from rich flavourful grains, which are fermented into a mash. The mash is then distilled in a still, whose whole purpose is the purification of the alcohol into a pure delicious spirit.No wonder this internationally acclaimed alcoholic beverage has been honoured by having two days – International Whisky Day and World Whisky Day – in which the connoisseurs of this favoured drink raise a toast to this drink of ever flowing popularity.Ashok Malkani takes a look at the popularity of this beverage in India and other aspects of this ever trendy and favoured drink, which is now being savoured even in the form of cocktails.

The Promising Market Of Superfoods

High nutrient superfoods like quinoa, chia, amaranth and avocado, which were available in retail chains like Walmart in the US, Canada and other foreign countries, are now finding space on the shelves of India's super markets.The result is that a host of entrepreneurs are now making these available locally instead of importing them. One entrepreneur, having a farm in Pune, now has crates of purple, yellow, red and white carrots; orange and purple sweet potatoes; and yellow beetroots and butternut squash alongside piles of emerald-coloured kale, romaine lettuce and spinach, and bright watercress and microgreens stored in the warehouse.Ashok Malkani examines the popularity of superfoods in India’s food service industry, which can enlighten entrepreneurs desirous of entering this field.

Potential Market Of Ethnic Beverages

The long Indian sizzling summer is in full swing and cool beverages are a delightful means to bring a refreshing element to the scorching and sweaty summers. They can give some relief from the all pervasive heat.

Chull, Let Us Party

One of the many widespread disturbing realties of post-modern India is its medieval cultural baggage of repressed sexuality that is also one of the characteristics of the inherent feudalistic traits of our society.

Facilitating Hygiene In Food Production Chain

It is extremely important that eateries get their food and beverage products only from reputed and registered suppliers and institute a system of regular inspection to facilitate that the supplied products are of consistently high quality

Eco-Friendly Food Packaging

Eco-packaging has been a major issue with the foodservice industry. With environment conservation acquiring new dimensions since the last few years, biodegradable packaging has gain more importance. With Maharashtra declaring plastics as unwanted product and levying penalties not only on establishments using plastic cutlery and bags but also on the users, eco-friendly packaging has once again has come into the limelight. The search for biodegradable packaging by the food & beverage industry has brought up a new investment opportunity for enterprising entrepreneurs. Ashok Malkani takes a look at the evolution of market for biodegradable packaging and, also, at the alternatives for plastic packaging and cutlery being used by the foodservice industry.

Thai Restaurant Brand Mango Tree Expands India Footprint

Mango Chili Thai Café in Bengaluru becomes Mango Tree’s second outlet in India, following the popular Mango Tree Mumbai.

Say Cheers To Beer

Summer is here and the desire to quench the unrelenting thirst with that golden pale, clear liquid of perennial popularity named beer, has again reared up. This desire makes many a person head for the nearby pub. There are not only several flavours of beer available now — ranging from raspberry and strawberry to cardamom, but there are also varied categories of beer flooding the market like crisp, hops, malt, roast, etc.Here Ashok Malkani finds that besides having a wide variety, beer also has (if consumed in moderation) varied health benefits. If you believe beer piles up LDL (bad cholesterol) and gives ‘beer belly’ then you are way off the mark.