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DAL- BAATI-  CHURMA
 Recipes

DAL- BAATI- CHURMA

  Apr 28, 2020

  Rushabh Purohit

  Rajasthan’s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from …

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Seasalt caramel choco cookies
 Recipes

Seasalt caramel choco cookies

  Apr 28, 2020

  Rushabh Purohit

  Ingredients  1 cup jaggery powder 1/4 cup whole wheat flour 3 tbsp ghee 1/2 Sea salt caramel chocolate 1/4 cup water Method Take 1/4 cup water in a pan and heat it to melt jaggery Take a bowl add wheat flour Add ghee into it and mix properly Add melted jaggery water and make …

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Sindhi Saeyal Phulka
 Recipes

Sindhi Saeyal Phulka

  Apr 28, 2020

  Urvashi Dama

  Each culture has its own creative recipes for using left overs. Among Sindhis, one of the best dishes made from leftover rotis is Saeyal Phulka or Seyal Mani. It is so good that many people even make rotis specially for this dish.  Ingredients Leftover rotis – 4 Coriander leaves – 1 cup Garlic – …

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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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