Food Entrepreneurs Alliance
COOKING WITH BARLEY Chef Jasirah Dalvi Barley, sorghum, amaranths and millets have attracted new buyers because of their distinctive health and flavour benefits Barley and its high soluble fiber content may provide heart health benefits. Millets are small grain crop grasses, most commonly grown in the African and Asian continents. Millets have been connected with …
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A food trail and artisan cheese workshop was organised by IFEA and MTAC Culinary Institute for culinary students. The students were taken by bus to Panchal Dairy at Sayla. Panchal Dairy is one of the few makers of goat cheese in India and the only sheep cheese-making facility in the country. The dairy is run …
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Interview A Pani Puri Innovation Shareat has launched a line of pani puri kits. Jayesh Patel, Managing Partner, Innovative Food Products, talks about their products. IFEA: What made you decide to start manufacturing Pani Puri Kits? JP: We were very fond of Pani Puri, Poochka or Gol Gappa and would consume this street food regularly. …
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STEAMED CLAMS By Chef Rajesh Ojha Ashtamudi Lake is the second largest estuarine system in Kerala and the clam fishery there dates back to 1981. Ashtamudi sustains the livelihoods of around 3,000 fishers involved in collection, cleaning, processing and trading the clams. The growth of Ashtamudi’s clam fishery was driven by demand in Vietnam, Thailand …
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Pune’s Emerging Chefs Junisha Dama Junisha Dama speaks to chefs in Pune, who are making their mark and causing a shift in the city’s food landscape. Restaurant award shows often focus on leading chefs sitting out of the larger metros but in recent years chefs from cities like Pune, Ahmedabad, Hyderabad, Lucknow, etc have also …
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Interview A Farmer’s Ice-cream Brand Editorial team Dharamrajsinh Jhala, CEO of United Farmers Creamery talks to the editorial team about his new company. IFEA: Why did you start United Farmers Creamery ( UFC)? UFC: United Farmers Creamery started with a vision to uplift the economic situation of the rural farmers. We ourselves are farmers, hence, …
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Chef Rosh takes pride in her Indian heritage Winner of Food Network Show “Chopped”, a Hell’s Kitchen Season 10 contestant, and member of a 5 Star Chef Organization, Chef Roshni Gurnani (Chef Rosh) has a 14 years record of international culinary experience in 5 and 4 star establishments such as Park Hyatt Resort & Spa, …
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Chef Hari Nayak’s dream restaurant SONA is an Indian restaurant that is the talk of New York City.. The interiors of this restaurant take inspiration from Mumbai’s Fort area which is like an Art Deco District with a large number of buildings in the 1930s and 40s Art Deco style. The hand-plastered wall is dotted …
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Dhamaka’s explosive success story Anil Mulchandani When the New York Times Food Critic announced New York’s Top 10 New Restaurants of 2021, topping the list was Dhamaka which is an Indian restaurant by Chef Chintan Pandya and restaurateur Roni Mazumdar that specializes in Indian food from the villages and small towns ofIndia. In the same …
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INDIA’S CULINARY CITIES Anil Mulchandani For many destinations, food is a key element in the city’s brand image. Gastronomy or culinary tourism is integral to promoting and branding destinations. While gastronomy tourism is little-known in India, activities around the subset of food and agriculture tourism exist in many states of India. In this article, we …
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PARSEE FAMILY-OWNED BAKERIES- AN INDO- DUTCH HERITAGE OF SURAT Text Anil Mulchandani Photos Dinesh Shukla Surat is well-known as the city of silks, satins, brocades and diamonds, but together with textiles and jewellery, few leave the city without buying a box of nankathai, khari and butter biscuits. These confections are the legacy of Parsee baker …
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A fusion of western and eastern cuisines Jone Kaustav Khaund writes about the Anglo – Indian food at the tea plantations of Assam. Tea was discovered in the 1830’s here in Assam. The species is indigenous as it was cultivated by the Singphos in the easternmost most part of the state. The credit goes to …
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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