Heritage
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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KOLHAPUR’S HERITAGE RESTAURANT
Anil Mulchandani pics Dinesh Shukla The 71-year old Padma Guest House in Kolhapur created a Kolhapuri Thali that helped popularize Kolhapuri cuisine commercially. This eatery launched in the year of India’s independence is not only thriving today but its owners are now taking the cuisine forward. Kolhapur has a fascinating history that dates back …
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GANDHINAGAR FOOD & HERITAGE FESTIVAL AT GIFT ...
This festival organised by IFEA and SNS Cooking Club was hosted by Grand Mercure GIFT City. The hotel was an ideal venue for the festival as it has elements of Gujarati interiors like jhoolas and colourful panels, and also a Gujarati specialty restaurant named SAMAROH. The aim of the festival was to highlight the handicrafts …
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PARAMPARA – HERITAGE FESTIVAL AT NARAYANI HEIGHT...
PARAMPARA – HERITAGE FESTIVAL AT NARAYANI HEIGHTS IFEA and SNS Cooking Classes organised Parampara, an event hosted by Narayani Heights from 8th to 15th August 2022. The event was inaugurated by Shri Hitesh Makwana, the Mayor of Gandhinagar. This week-long festival covered a wide-ranging of activities like a heritage exhibition, food festivals by different home …
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Kerala has long attracted traders and immigrants from around the world. There is a wide diversity of cuisines in Kerala where Hinduism, Islam, Christianity and Judaism have thrived from centuries. It can therefore be a great destination for gastronomical tourism. The story of Ayisha Manzil, my ancestral house, began in 1862 when an East India …
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Regional food festivals, the new mantra for home C...
Following the lockdown, some restaurants were inspired to run festivals in association with home chefs identified by FEA. Ankita Sharma and Anil Mulchandani interviewed these entrepreneurs on their experience. Bhavya Bhagat, Turquoise Villa Utsav is a concept that was developed by us with Anil Mulchandani. The idea is to have a series of food festivals by home chefs …
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Food Tourism in Kerala: The Story of Ayisha Manzil
Kerala has long attracted traders and immigrants from around the world. There is a wide diversity of cuisines in Kerala where Hinduism, Islam, Christianity and Judaism have thrived from centuries. It can therefore be a great destination for gastronomical tourism. The story of Ayisha Manzil, my ancestral house, began in 1862 when an East …
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Today is Parsi New Year and it resonates in me as a Parsi Chef the love for Parsi cooking and the memories I have of my maternal grandmother’s kitchen cooking the wonderful food of my Mamaiji as I call her. Like all cultures in India, Parsi cuisine also revolves around religion and rituals. Zoroastrianism was the religion of Persia which was ruled by the …
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Historical Hangouts- Independence Day Special
Chai and coffee houses are places for social interaction. Long before cafes became cool in India, activists have gathered at such places to congregate, talk and discuss ideas. On 15th August 2020, we look at a few places associated with India’s independence movement. Chandravilas, Ahmedabad The Gujarati thali is a quintessential experience for most visitors to …
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The Guru Ka Langar at Amritsar
As India celebrates Guruparab in November, Kulveen Ritu looks at the tradition of Sanjha Chulha, the community kitchen. Sanjha Chulha literally means common stove. There was a time when in the villages of Punjab, cooking on a common stove in the evening was a common practice carried out by all household women. Food used to …
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Culinary Tourism or Gastronomical Tourism is one of the fastest growing forms of tourism. A growing number of tourists are becoming interested in food as part of the cultural experience of a destination. While food has always been an important part of tourism, with travellers heading for places that offer the kind of food, drinks …
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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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