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SANKALP SUPER CHEF COOKING WORKSHOP AT RAMADA AHMEDABAD IFEA and Aayna collaborated with Sankalp Products to organize a workshop of fusion food by Chef Bharat Kumar, Corporate Chef of Sankalp Group. The workshop was attended by about 100 women, including home chefs and hobby cooks. Finger Foods: Crispy Manchurian dumplings with Thai rice crackers Sankalp …
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COOKING WITH MILLETS & AMARANTH By the MTAC Team These recipes were demonstrated by the team of M T A C International Culinary School in Ahmedabad at the Sustainable Grains Symposium by American Corner & IFEA at Novotel Ahmedabad and the Cooking with Millets event by SNS Cooking Classes & IFEA at City Gold Multiplex. …
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THE PUNJABI CHEF IN VANCOUVER Most Canadians will know Vikram Vij from his stint on CBC’s Dragon’s Den, and as a frequent guest judge on a number of cooking shows over the years, including Top Chef Canada and Chopped Canada. Vancouverites know him best as the award-winning restaurateur, and Indians in Vancouver know him as …
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Ankita J Sharma This article was published in april_2021 One of the visible food trends is the growth of the home food industry, a parallel movement in the food and beverage service industry. As the Pandemic made it impossible to dine-out, more and more people started either cooking themselves or relying on home food entrepreneurs …
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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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Millet dish Neelima Nitin talks about her experience with millet cooking. I hail from a place of Maharashtra which shares its borders with Karnataka and Telangana. So, obviously the impact of the geographical location was not just on the language but on food and culture. I believe I was a born foodie as all my …
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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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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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