Trends
THE ECO-HOTELIERS Anil Mulchandani Photos – Dinesh Shukla and respective properties. In a world that is growing more and more conscious about eco-friendliness, sustainable development, social responsibility and climate change mitigation and adaptation, the tourism and hospitality industry is also responding to the challenge of incorporating environment-sensitivity in their design and operations. Some hotel chains …
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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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Holiday Roast Chef Doug McNish Recipe courtesy: Canadian vegan chef and author Doug McNish. I think it is so important to have good quality protein for your holiday meal. For a vegan Christmas meal, a roast that has a base of lentils or chickpeas with nuts is always good. The best way to make diners believers …
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Recipes courtesy: Mark Reinfield, Chef, Cookbook Author and Plant-based Cooking expert. Mark Reinfeld is a multi-award winning chef and author of cookbooks, including the best- selling `30 Minute Vegan’ series and `Healing the Vegan Way’. Spinach Stuffed Mushrooms Creamy, cheesy and guaranteed to please, be sure to serve fresh out of the oven. Experiment with different greens, and …
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COOKING FOR CHRONIC KIDNEY DISORDER PATIENTS Linda Blaylock, CKD Culinary Consulting. Article: Culinary Entrepreneurs Magazine When my husband, Richard, was diagnosed and we started this journey, we did what most people do; we found recipes online. Let me tell you, they were awful! I tried desperately to season and improve them but wasn’t having much …
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Vikas Panjabi, writes about the gifting market that is giving a boost to food products. The food gifting market is increasing rapidly, with a growing number of people opting to send gift baskets containing treats for special occasions. Chocolate players have expanded their portfolios targeting the gifting segment with new offerings in line with the …
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Interview SWEET DREAMS ARE MADE BY HONEY Editorial Team Pratik Ghoda, a chartered accountant for 14 years, who used to handle the funding processes of many companies, decided to start his own company. “ I wanted to become a part of a business, establish it from scratch and take it to new heights. This urge …
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KOMBUCHA IS THE NEW COOL DRINK Kombucha @fluiditeakombucha Photo @dineshshukla40 Location Sale & Pepe – Ristorante Italiano Ahmedabad For further reading: https://feamag.com/food_magazine/culinary-may-2022/ Better-for-you is fast becoming the buzzword for food and beverage consumers. Diners at cafes and restaurants are beginning to ask for functional beverages like dairy beverages, sports and performance drinks, energy drinks, green …
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The growing interest in health and well-being is heralding an expansion in the market for high-protein beverages. Milkshakes as a category is a significantly large and growing category in our country, especially given the impact of summer in major parts of the country all year round. Our entry into the shakes category is based on …
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Enterprise ENTER THE BAKERY Ankit Gupta The story of Nini’s Kitchen started as a small 42 seat outlet in Prahladnagar back in 2014. My wife Navneet Gill was a full-time dentist when I decided to leave his family’s textile business to start a restaurant. We thought that the struggle would be limited to arranging finances …
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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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