CATEGORIES

Mastering The Art Of Mixing & Fixing

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.

Over 6,000 Horeca Partners Benefit From Our Services

S.K. Maratha, President – Food Service India Pvt. Ltd., talks of the range of products and services offered by the company and how they are helping the company’s HoReCa partners to remain profitable and successful.

Creating Buzz Through Authentic Sindhi Cuisine

Girish Ramchandani, Owner of Hojamalo, speaks of how his restaurant has created a niche for itself within just three months of its opening by serving the best of Sindhi food.

Pioneers In Ready-To-Cook Product Range

Mahesh Padhiyar, Chairman, Food Solution (India) Limited, speaks of the uniqueness of his company‘s Karamat brand for the HoReCa industry, the drivers of its success and growth, and its road map for the future.

Challenges Of Hospitality Project Procurement

Hospitality Project Procurement is a process used to acquire goods and services. But what distinguishes hospitality project procurement from other forms of procurement are the series of procurement activities carried out during the execution of a project. Here‘s an insight into the opportunities and challenges that surface in the course of hospitality project procurements.

Focusing On The Values Of Brand And Breaking Ground In Niche Markets

FoodService India speaks to Vikram Rana, MD, Vapour Bar Exchange, Gurgaon, about the challenges of opening a new restaurant in this competitive market and the marketing strategies necessary for the brand to stay relevant in this digital era.

India Food Forum 2019 Concludes On A Thumping Note

As the 12th edition of India Food Forum got up and running from 5th-6th Feb. at the Renaissance Hotel Mumbai, it once again shone the spotlight on a groundbreaking agenda geared to reframe our understanding of the trends shaking up modern food retailing.

Breaking It Down For The New-age Generations

FoodService India speaks to Chef Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences, about his profi ciency and skills as chef and the new-age trends that are catching on in the foodservice industry.

Brewing Success

In an increasingly flourishing coffee-bar market, home-grown Eastern European coffee-shop brands are carving a niche for themselves. Two particularly successful examples are the Romanian fixed-price format 5 To Go and Serbian full-service specialty-coffee-shop chain Kafeterija.

A Foodie Paradise

A Foodie Paradise

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.

'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.

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.

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.

Bringing world cuisines to Hyderabad

Chef turned entrepreneur Shankar Krishnamurthy is a veteran of the food and catering industry with over 25 years of rich and varied international experience. 

Social and Digital Marketing Strategies for Restaurants

Social media has shaped an entirely new paradigm in developing customer engagement. This is especially true in the case of the restaurant industry where social media helps in acquiring and interacting with the customers in real time.

Gurgaon: The Shining Star for Craft Beer Buffs

India is witnessing the emergence of quality micro brewing with more and more brewpubs springing up across key metro cities. The Clock Tower, which recently opened in Gurgaon, takes this trend ahead.

Upholding Tarla Dalal's Culinary Legacy

The culinary world needs no introduction to the celebrated cookbook author, TV host and renowned chef the late Tarla Dalal. It was no surprise then when her gifted daughter launched her first cookbook – Modern Vegetarian Recipies – on the birth anniversary of her beloved mother. FoodService India speaks to Renu Dalal about her mother‘s storied culinary legacy and how her own career has panned out.

The Sweetness Of Summer

Enjoy these sweet and cold desserts to stave off the heat of the summer without having to compromise on heath because what you gain, you will sweat out. Relish the hotness this season with some of the best summer cakes and desserts.

Mantras Of A Modern Chef

Chef Glyston Gracias believes in the ability of a well-designed dish to inspire nostalgia and evoke strong emotions among diners. As Head Chef at Smoke House Deli and Social (Mumbai), and City Chef at Impresario Entertainment & Hospitality Pvt. Ltd., he is known for his simple yet modern cooking style. The celebrated chef speaks to FoodService India about his 15-year-old culinary career and some key learnings.

We Aim At Keeping Our Dishes Authentic

1Q1 is a majestic art deco inspired kitchen and bar that serves authentic Asian cuisine and a smorgasbord of decadent cocktails. It has three distinct spaces - an elegant fine dining area for relaxed sit-down meals, a high-energy space marked by a stage and an oval-shaped island bar, and lastly, alfresco dining. FoodService India spoke to Anirudh Kheny, Partner, 1Q1 Kitchen & Bar to learn more about the company‘s latest menu offerings and its journey ahead.

Delivery 2.0

The food delivery market has undergone a global transformation, driven by advanced technology options and increased smartphone usage. The Middle East has a strong culture of food ordering, thereby providing a fertile ground for new players. How do major market players in the GCC region experience the business and what are pros and cons from the restaur ant operators point of view? Bettina Quabius reports.

Casual Food Spaces With Foreign Concepts

Global themes and concepts are increasingly finding their way into the Indian foodservice industry, which has been witnessing a spike in the entry of international cuisines, innovative foodservice ideas, new dining formats, distincitve food experiences and chef curated menus. FoodService India spoke to restaurateur Joy Singh about how Indian audiences have reacted to the introduction of Intercontinental flavours at his outlets in NCR and Mumbai.

India's Half Full Glass Of Wine

The wine industry in India has witnessed an upward progression in terms of both sales and popularity (between 10 to 15% per year). This growth has been fostered by factors such as the countrys growing affluence and increase in travel abroad that has invariably exposed Indians to the international wine scene. Of this growth, Grover Zampa Vineyards hold a significant share as the second largest winery in India. CEO Vivek Chandramohan spoke to FoodService India about wines prominence in pop culture, new grape varieties and winemaking styles.

Best Food Forward

It is impossible to think of food and not have our thoughts fl it to its creator. Food and chefs go together and creativity is the crux for a chef to bring forth diversity to the table. But it is another ball-game to strategize the path of creativity to the realm of food and cuisines. While the food scene will continue to remain dynamic, its the creativity of chefs who confect mesmerizing dishes and concoct magical recipes that makes food emerge as winners. To understand the process of culinary creativity, FoodService India reached out to a cross-section of leading chefs in India who have won acclaim and laurels for their cutting edge approach to cooking and cuisines. Turn the pages to read up on Indias top chefs sharing their knowledge and tips about the latest trends in food, nouvelle cuisine, gustatory experiments, defi ning moments of their culinary journey, their career progression as a chef and their inputs on how to create winning recipes.

Drinking Responsibly Is The Mantra For The New-Gen

Alcohol abuse and underage drinking are prime concerns for the youth today. FoodService India spoke with Amrit Kiran Singh, Executive Chairman of the International Spirits & Wines Association of India (ISWAI) on responsible drinking and the issues that ISWAI has to deal with.

Twist In The Traditional

Creativity and innovation are a part of the culinary industry but brands like Imly, Too Indian and Duty Free – a part of Viva Hospitality group – are restaurants with different concepts and with a hint of global and millennial lifestyle in mind. FoodService India spoke to Varun Puri about his restaurant brands and their unique themes

The Changing Tastes

Mobile connectivity and social media have fundamentally changed the restaurant experience, states Ibrahim Ibrahim of Portland Design, London. Ever heard about Fourth places, Hedonistic purchase or Skeating? Our expert in terms of branded environments and retail design takes you on a fast ride into the very near future of F&B and the new role of restaurants.

Unusual Flavor Pairings Are The New Cool

Chef Nagraj Bhat, Head Chef at London Taxi, a gastropub in Mumbai, speaks to FoodService India about new food technologies, transportation of aromatic food, and unusual flavor pairings.

Comfort Food Is On The Trendy List

Chef Ashish Singh, corporate chef at Cafe Delhi Heights and Nueva, Delhi, speaks to FoodService India about comfort food and his skills as a chef that sets him apart