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Ready to Eat, The New Buzzword
 Lifestyle

Ready to Eat, The New Buzzword

  Sep 12, 2020

  Anil Mulchandani

The Do It Yourself (DIY), Ready To Eat (RTE) and Ready To Cook (RTC) categories of the food industry have seen increased demand during the Pandemic. Ankit Chona tells us about the RTE and RTC products launched by HOCCO brand. FEA: What made you think of converting your signature dishes into Ready to Cook or …

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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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About IFEA

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

Editorial inquiries feaeditorial@gmail.com

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Feagujarat@gmail.com

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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