In this issue

With India’s rich culinary heritage and diverseregional cuisinesit is possible it can create a cuisine that is exciting, appealing, effervescent anddelectable. Fusion food hasopened up a world of creativity for chefs leading them to experiment with ingredients,presentation and techniques. Cover story examines various aspects offusion cuisine, an artful blend of traditional culinary food, and examines thisgastronomic culinary phenomenon, including its evolution over the years and its future.
Mostly people pondered on what makes the food not only extremely appetizing but also look enticing and have an alluringaroma. It is because of various food ingredients present in the food. Food ingredients’ market in India is growing exponentially and the growth isexpected to continue in the years to come. Business story discuss the challenges faced by entrepreneurs in this fast growing business segment.
Feature story talks about ‘Vocal for Local’ concept being embraced by various institutions in their operations. Leading hospitality professionals share how the properties are the true embodiment of the concept.
Agri section finds how different herbs are now used by the various segments of the foodservice industry including fast food.
In summers one need more fluid to keep themselves hydrated. Beverage section finds that summer coolers are not only refreshing and rejuvenating but also play a necessary role during summers tokeep you healthy.
The essence of Korean cuisine is largely based upon rice, vegetables, and meats. Cuisine section elaborates on the flavours and presentation of food in Korea which is closely associated with the climate of itsdifferent regions.
The regular news, events and report section updates you on what is latest in the industry.

Enhancing the Appeal

It is being widely believed that people eat with their eyes first. Unlike most popular notions, this actually may be true! We know for sure that if a dish is not appealing to eyes, in many cases it would not induce us to partake that dish. This makes food plating and presentation a crucial aspect of the food service industry, especially in this age of increasing numbers of discerning consumers in the industry.

6 mins

Future of Dining

In an era dominated by technology, cutting-edge innovations are often perceived as exclusive luxuries.

3 mins

Gracing Dining Service

Cutlery is an inseparable part of food service and going for a simple and sober set up is the best way of going about it, in sync with the existing trend.

3 mins

Growing Veganism

In 1970 after the white revolution in India, dairy became the integral part of Indian cuisine. Indians consumes milk in various forms like milk, paneer, curd, buttermilk, butter, ghee, processed cheese, milk powder etc.

4 mins

The Fruit as Vegetable

There is some long-standing confusion regarding classifying tomato as a fruit or a vegetable. Tomato is commonly treated in culinary terms as a vegetable, but botanically it is a fruit.

7 mins

Winter Menu Trends

The current winter food trends are characterized by a blend of innovation, health consciousness, global influence, and environmental responsibility.

6 mins

The Rising QSR Industry

The Quick Service Restaurant (QSR) industry in the country, and also across the globe, is expanding on a massive scale.

9 mins

A Drink That Always Regales ...Cocktails

The popularity as well as the craving and desire for cocktails, as compared to other alcoholic drinks, globally, not merely in summer but throughout the year - including winter is undiminishing. Temperatures do not matter.

10+ mins

Niro - Bangalore's Newest Spot

Satiating the ever-growing appetite for vibrant nightlife and memorable experiences, Niro, Bengaluru's newest rooftop bar, unveils an urban rooftop oasis atop the Country Inn and Suites Hotel alongside Nagavara Lake. Boasting a panoramic water view and impeccable service of mouth watering flavours and cocktails, this all-day bar is a much-needed addition to enjoy the city's famed weather within this urban landscape.

1 min

Hard Rock Cafe Strikes a Chord

Hard Rock Cafe, the iconic venue which offers a combination of music, entertainment, memorabilia and authenticity is now back in Pune at Amanora Mall, Hadapsar.

1 min

First Shipment of Australian Avocados

Westfalia Fruit India has imported first commercial shipment of avocados from Australia into India. With the completion of trial shipments from Australia, the market access for Australian avocados to India was recently confirmed

1 min

Nakshatra - Sky Dining Restaurant

Fortune Ranjit Vihar, a member of ITC's hotel group, has introduced its latest F&B proposition, Nakshatra - a sky dining restaurant.

1 min

Godrej Yummiez Makes Affordable Sausage Pack

In frozen ready-to-cook product category first move, Godrej Yummiez has launched proteinrich pack of two chicken sausage at a very affordable price of INR 30.

1 min

American Brew Crafts Forays into Kerala

American Brew Crafts Pvt Ltd (ABCL), a leading brewing company renowned for crafting exceptional brews, forays into Kerala with the introduction of Flying Monkey Ultra Strong Beer.

1 min

VRO Hospitality Raises $10 Million

VRO Hospitality, India's fast-growing F&B fine dining chain, announces the successful closure of a $10 million bridge round in funding in a mix of Equity & Debt.

1 min

Organic Food - The Healthy Option

The twin concepts of organic farming and organic food were conceptualized and became popular worldwide during the twentieth century. Presently, there is a significant demand from consumers for organic food, but this is mostly in developed countries. There is sustained increase in consumption of organic food in India in last few years. It is expected that organic food would see a steady growth in near future in India.

10+ mins

Striking Balance between Profit and Guest Satisfaction

Sanjeev Ranjan began his culinary journey in 2004, accumulating two decades of valuable experience. He has worked with Marriott International, The Leela, The Oberoi, and The Lalit, both in India and overseas. Starting as a Chef de Partie at The Oberoi Grand, Kolkata, he has steadily progressed to his current position as the Director of Food & Beverage at JW Marriott Chandigarh since March 2023. Sanjeev Ranjan has spent the past eight years serving as an Executive Chef at various luxury properties. His expertise in Food & Beverage operations has played a crucial role in his professional growth. In his current role, he oversees five food and beverage outlets, along with banquet, lounge, and meeting spaces. In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more...

3 mins

Customer Service

Catering institutes in India vie with each other to offer the latest in education to students, even if courses are dated in the late vestiges of the last century. The mushrooming of institutes has led a piquant situation in which there are a number of catering personnel coming out of the institutes and marching straight into the arms of recruitment agencies who promise the skies to the bright-eyed aspirants.

3 mins

Vacuum Packaging

A vacuum-packing machine used optimally can save large amounts of time, effort and money. These machines allow fresh food to be bought in bulk, prepared and then stored for longer periods without deterioration in quality, allowing restaurants and banquet kitchens to increase working efficiency, and cut costs and wastage.

4 mins

"Positive, Energetic, Innovative"

\"With more than two decades of experience in the hospitality industry, Chef Dibyendu Roy joined the iconic Taj Fort Aguada Resort & Spa as the Executive Chef in October 2022 and since then there has been no looking back. Working with well known brands like Hyatt, Marriott and The Taj within the country and overseas has taught him to be more adaptable leader, respecting ethnicities, diversities and cultures. In his 23 years of professional journey, he has served diplomats and has curated meals and experiences for several dignitaries. Chef Roy attributes his philosophy behind the food he cooks to the experience that he creates for his guests. To quote him \"the emotion that comes out on the very first bite tells my success story\". In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more...

3 mins

Flavours of Goa

Goa is not only a state but also a state of mind, where the ethereal natural beauty is amalgamated with hedonism reflected through fun, frolic and great food, to create a great experience for tourists and travellers. However, visiting Goa without having a taste of the authentic Goan cuisine can make your travels to this state an incomplete one.

7 mins

Interior Intricacies

Designers believe that interior design is as much about functionality as it is about beauty, specially in establishments like hotels and restaurants.

6 mins

Cooling Beverage

Tradition in Commercial Forms

9 mins

Avocado Oil

Oil that wonderful food ingredient which makes many dishes taste absolutely delicious. Used for frying, stir-frying, drizzling, sautéing, etc and in any other way, edible oils are constantly being experimented with. They are known to modify the texture and flavour of any food.

6 mins

Cracking the Nut

Coconut is a strange fruit indeed. Like life, and many great human beings, it is characterised by wonderful dichotomies. It is hard yet soft, tough yet sweet. And like life it never reveals its best to people, who are not ready to do the hard work of breaking through its shell.

7 mins

Career in Catering

With the world returning back to normalcy festivities and celebrations have once again come to the fore. The most important prerequisite for any celebration is food. This makes it mandatory for the event organiser to take the services of a caterer. The demand for caterers, with the increasing number of celebrations taking place, is growing. It is expected to grow at a CAGR of 7.3% by 2024. The profit margin is believed to be about 35%-40%. The annual turnover of this business and the profit margin is tempting not only enterprising entrepreneurs but also several emerging hospitality graduates to venture into this business instead of serving in Hotels or F&B outlets. But a word of caution for these aspiring entrepreneurs: Catering is not just about food. One has to take several other aspects into consideration. Ashok Malkani takes a look at some of them and how one can make a successful career in catering.

9 mins

Concocting Cocktails

Drink preference, like fashion, literature and food, reflect the changing trends and likes of the populace. Post pandemic, people have become tuned to quality over quantity. The desire of consuming an excess quantity of spirits has been replaced with what tickles the taste buds and provides sensory satisfaction. Today, cocktails have become increasingly popular over neat spirits. And the usage of spirits has also taken a turn. While previously cocktails were normally concocted using vodka or gin, today they are extensive prepared from rum, tequila, bourbon, whiskey, and mescal. Ashok Malkani examines the cocktail scenario and the different aspects of creating and fabricating flavourful and intoxicating drink.

10+ mins

Chile to Strengthen Ties with India

The counter-season and the diversification of its exports has allowed the Latin American country to enter the Indian market with a wide variety of products, mainly foods, which seek to position themselves among consumers thanks to their high-quality standards.

2 mins

Food Wastage, A Global Problem

Food wastage is a much more than a serious global problem. It is a slap on humanity; a colossal human tragedy

8 mins

Fat Tiger New Outlet in Indore

Fat Tiger has opened its new outlet in Indore. Located in the heart of the bustling city, the new Fat Tiger outlet boasts a modern and vibrant ambiance that is perfect for dining in or grabbing a quick bite on-the-go

1 min

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Food & Beverage Business Review Magazine Description:

Food and Beverage Business Review – This is a bi-monthly magazine covering the entire gamut of activities that define the institutional F&B business - from "Farm to Fork", right from agricultural produce and meat products to dairy, food processing & bakery, beverages, equipment, cuisine, marketing and other related issues. The magazine goes behind the scenes to give the F&B professional, information, news and features about the business. The objective of the magazine is to develop a proper institutional marketing synergy between Food & Beverage, Food processing, Foodservice & the Food Retail industry. The range of articles covers food service, processing, food retail, equipment, theme & design, technology, food hygiene, marketing and training etc. Partnering with vendors, the magazine informs the target audience of new developments thus saving their valuable time and money. The magazine reaches to individuals who have titles of chef, F&B Manager, menu planner, restaurateur, bartender, sommelier.etc. In the food service industry; channel buyers, category managers in major organised retail chain stores, importers and distributors.