Articles | FOOD ENTREPRENEURS ALLIANCE

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1. Your favourite cuisine? As a Culinarian for 22 years I have worked in a wide range of hotels including well-known hotel groups like Taj , Sheraton, Radisson, Pride and Intercontinental, which has given me wide exposure to cuisine from western food to Pan-Asian but the ones I enjoy the most are Indian …

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Meat dishes from the Western Deccan

Apr 20, 2020

Sonal Mahurkar

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About 70% of Maharashtra’s population is non vegetarian. It is known for its meat, poultry, fish and seafood dishes that vary greatly in the different regions of the state like Vidarbha,Paschim Maharashtra called Desh, Marathwada, Khandesh and the Konkan coast. While the coastal area is known for its fish and seafood, the Marathi-speaking people of the Deccan are …

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Food and archaeological trail to Himmatnagar Novem...

Apr 19, 2020

Anil Mulchandani

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Purpose– FEA Preferred Bloggers and Home Chefs were invited for lunch at Dowlat Villas Palace – The Heritage at Himmatnagar. Himmatnagar was the capital of the Maharajas of Idar – a Rathore Rajput dynasty that shares its history with the Rathores of Jodhpur. Schedule We started in the morning for the journey to Himmatnagar. In this bustling …

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Food and culture trail to the Little Rann of Kutch...

Apr 19, 2020

Anil Mulchandani

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Muzahid Malik of Rann Riders invited all FEA members to Rann Riders for an experience of regional food. The purpose of the trail was to bring the spotlight to such rural areas where tourism can provide valuable revenue to vulnerable populations. The trail started at Gopi Dining Hall where FEA members gathered for a delightful Gujarati breakfast hosted by …

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Memorable Meals

Apr 17, 2020

Rushad Ginwala

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1. Your favourite cuisine? My favourite cuisine is Regional Indian Food. India has such a diverse culture that’s it’s very difficult for me to pin point any one cuisine. I love the Gujarati and Khathiwadi food , their farsans and sweets. There is nothing like home cooked North Indian food , love butter chicken , …

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Memorable Meals

Apr 16, 2020

Sanjali Nirwani

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1. Your favourite cuisine? Japanese – Hands down! My journey with Japanese food is quite interesting. I had a chance to visit Japan in 2004 for a Tennis tournament when I was in 10th grade. I was very fascinated with the local cuisine then as during those times I don’t think there was any exposure …

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CHAAP CHOLE DABBAL

Apr 16, 2020

Nikita Dudani

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Story: Chaap Chole Dabbal is a combo meal or breakfast that is also a popular street food in Sindhi populated areas. Chaap is a tikki or patties, chole is chickpea and dabbal or double is bread.. Another version of this dish is Dal Chole Dabbal This dish is so popular as a street food that …

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Vadodara Heritage trail- June 2019

Apr 13, 2020

Anil Mulchandani

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Madhav Bagh – The Royal Homestay is a heritage property in Vadodara that offers t he cuisines of Maratha Princely States including the dishes of the Gaekwad rulers of Baroda Princely State. FEA organized a visit to this palatial mansion to introduce bloggers and food industry professionals to the idea of heritage cuisine. The trail …

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Heritage, food and handicrafts trail to Sayla, Jul...

Apr 12, 2020

Anil Mulchandani

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This visit to Sayla was organized as the first of the attempts by FEA to support small self-sustaining family-run properties in rural areas where local cooks and artisans need tourism revenue to thrive. The participants included bloggers, heritage enthusiasts and photographers. We took an early start from Ahmedabad to reach Sayla in time for breakfast …

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V for Vegan

Apr 12, 2020

Preeti Kapasi

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Veganism is one of the fast growing global consumer trends. Forbes predicts vegan is the new business. More and more millennials are becoming conscious about ethical eating and responsible buying. Ankita J Sharma spoke to Preeti Kapasi, an FEA member who owns vegan brand- The Vedic Kitchen in Ahmedabad, about why and how food entrepreneurs …

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KHAR – A DISTINCTIVE ASSAMESE PREPARATION

Apr 10, 2020

Antara Boruah

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Khar is a distinctive Assamese preparation that gets its unique astringent flavour from an indigenous alkaline product. Typically, analkaline extract is produced by charring the sundried peel of humped feather back bananas, (locally called as ‘Bhim Kol’ ) and sometimes even its root. The charred peel ( close to ashes ) are dipped in water …

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Gol Keri Sweet Pickle

Apr 8, 2020

Abhinisha Jani Ashara

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For me as for many others from India, “Pickles is not a food, it’s an emotion”. I have an unconditional love for pickles, specially the Gujarati pickles. The great food historian, the late KT Achaya says pickles in India became innovative and highly evolved,many centuries ago. We Indians believe in the maxim, “Atithi Devo Bhava”, …

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