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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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MILLET WORKSHOP AND COMPETITION
World Food Day, 16th October 2022 at Novotel Ahmedabad The workshop and competition were part of the Sustainable Grains Symposium organised by American Corner with IFEA. The Workshop was conducted by M T A C International Culinary School. They demonstrated recipes to make Bajra Cake made using pearl millet, Millet Biryani made using kodo and …
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Cooking with millets and amaranths workshop at City Gold multiplex The environmental, nutritional and women empowerment benefits of millets have become a buzzword in today’s era of awareness. Cooking with millets workshop by IFEA (a food entrepreneurs association), SNS cooking classes and MTAC an international cooking institute was organised to make home chefs and home …
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COOKING WORKSHOP & COMPETITION AT PRIDE PLAZA, 9TH SEPTEMBER 2022 The Cooking Workshop and Competition was organised by IFEA and SNS Cooking Classes at Pride Plaza. The event was sponsored by Manpras Spices. The event included the following: * A Grazing Buffet for Parties If you have guests coming over during the festive period, one …
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PARSI FESTIVE RECIPE Dezin Fanibanda, the owner of DM Korner, recommends these recipes for a feast. PARSI LAGAN NU CUSTARD You can call Lagan nu Custard the Parsi classic crème caramel. Made with easily available pantry ingredients, like milk, sugar and eggs, this dessert is a staple at Parsi weddings, and its name literally translates …
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WORKSHOPS BY IFEA & AAYNA AT THE FOOD TRADE EXPO IFEA partnered with Aayna Cookery Club to organise workshops and competitions during the Food Trade Expo in Ahmedabad at Gujarat University Convention Centre 19th September 2022 𝗪𝗮𝗳𝗳𝗹𝗲𝘀 𝗮𝗻𝗱 𝗪𝗮𝗳𝗳𝗹𝗲 𝗣𝗿𝗲𝗺𝗶𝘅 workshop by 𝗖𝗵𝗲𝗳 𝗝𝗶𝗴𝗻𝗮 𝗦𝗼𝗻𝗶, Founder of 𝗭𝗮𝗶𝗸𝗮 𝗝𝗶𝗴𝗻𝗮’𝘀 𝗞𝗶𝘁𝗰𝗵𝗲𝗻. She taught nine classic and …
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Recipe Mogri ka churma Ingredents: 250 gm wheat flour 175 gm organic jaggery 50 gm peanuts For non-vegans: 50 gm ghee Method Sprinkle water lightly on wheat flour (this process is called mukermoi in Marwar). Cover the flour and keep aside for an hour. Rub that flour with bare hands and sieve it. Dry roast …
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Recipe: Pineapple Aam Panna ● Ingredients: Pineapple – 100 gm Raw mango – 100 gm Water – 400 ml Jeera powder –1 tbsp Black salt – 1 tbsp Black pepper powder – 1 tsp For the sugar syrup – Sugar – 200 gm Water – 100 ml For garnishing – Mint leaves – 5-6 Ice …
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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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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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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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