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The Grand Onam feast
 Recipes

The Grand Onam feast

  Aug 30, 2020

  C.P. Moosa

  Ayisha Manzil is a grand mansion built in the 1800s. It was purchased by the Moosa family in the 1900s and became one of the first homestays in the northern districts of Kerala.  This iconic restaurant is best known for its delicious food – Mr CP Moosa takes guests for a walk to the …

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Maharastrian Modak
 Recipes

Maharastrian Modak

  Aug 23, 2020

  Mohan Marathe

Serving- 15 Modaks   Ingredients 2 Cups Rice 1 and a half cup Poppy seeds 1 Fresh Coconut Elaichi as per taste Ghee 2 Tsp       Recipe Wash rice and let them dry over cloth ( do not dry in sunlight)  After rice grains dry, grind them to a fine powder. Use a …

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Thai inspired Bluepea flower sticky jasmine rice Modak with coconut cream sauce
 Recipes

Thai inspired Bluepea flower sticky jasmine rice Modak with coconut cream sauce

  Aug 22, 2020

  Ankita Pradeep Chavan

Ingredients: Bluepea flower infusion: Take fresh Bluepea flowers Brew them in hot water for 15 to 25 mins till color changes to blue. Modak Dough: 1 cup Bluepea flower infused Water 1 tsp ghee 1/2 tsp Salt 1 cup sticky jasmine rice flour Modak filling: 1 cup Jaggery (Crushed) 1 cup Fresh Coconut 1 tsp Cardamom Powder 1 tbsp toasted Poppy Seeds 1 tbsp toasted Almonds (Chopped) 1 tbsp toasted Cashew Nuts (Chopped) 1 tbsp Raisins (Chopped) 3 tbsp ghee  Coconut …

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About IFEA

Innovative Food Entrepreneurs Association is a networking and knowledge sharing platform for the food and hospitality industry.

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Anil Mulchandanai

Discover a seasoned writer with over two decades of expertise in the realms of food, travel, pop-up kitchens, and as a trusted advisor to hotels and restaurants, frequently gracing the pages of renowned publications and newspapers.

Dilip Thakkar

From the Founder family of 44 year old traditional Gujarati Thali Brand Gopi. Have walked hospitality and Tourism path for 45 years in various capacity and addressing Restaurant management course batch every year at IIMA .

Rohit Khanna

Meet a visionary restaurateur with a unique journey from the fast lanes of transportation and automobiles to the world of gastronomy, and now a IFEA co-founder shaping culinary excellence

Darshan Rawal

A Management graduate and Pizza Maestro, now a food consultant and chef. He also conducts cooking workshops, pop-ups, cheese-pairing events and training.


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