In this issue

Indian food is gaining acceptance, recognition and popularity around the world. Not only the Indian restaurants and eating out outlets have mushroomed across various countries but the aromas of Indian dishes are wafting world. Indian cuisines imbibe rich tastes that are products of myriad cultural and historical influences. Cover Story talks about cuisines from different regions of India and how they differ from other cuisines.
The safety of food is directly proportional to the hygienic standards maintained in kitchens and dining area. Now what is the degree of hygiene maintained across hotels, restaurants, commercial establishments and the methods adopted by the industry, in different areas of the premises, to create a safe environment is discussed in the business story.
Besides these macro issues, the feature on edible flowers in food preparation take a look on how they provide an extra dimension to the cooking.
Our planet has become a global village, and therefore the hitherto distant tastes and aromas do get to spread more swiftly and easily. In fact, the influence of globalisation and the consequent growth of consumer culture have also fostered the increasing acceptance, recognition and popularity of other foods.
The Agri section details various spices and herbs uses in global cuisines. Dairy section takes a peep into cheese’s popularity, attributed to its great taste, different varieties, convenience and versatility of its use, and nutritional value. In processed food section we discuss being one of the most popular dishes made in Italy worldwide, now pasta has become regular feature in Indian kitchens. In the seafood section find how Prawns plays an important part in the food choices, and offer excellent taste combined with nutrition. Know more about Cognac under the beverage section.

Gola Sizzlers Unveils Revamped Look

Gola Sizzlers has revamped and refurbished interiors spread across different locations in NCR.

2 mins

Diversity of the Indian Cuisine

Indian cuisine is an epitome of diversity. Each of the country's region has its own cuisine. Indians, thus have ample choice to divulge in different cuisines within the country. The specialty and attraction of Indian cuisine, as compared to that of food from other countries, is its intoxicating aromas, fresh blend of spices and rich ingredients. The cuisine, besides being flavour some and appetizing is also considered to have several health benefits as it uses spices like turmeric, ajwain, ginger, garlic, cardamom, and green chilies, which are beneficial for health. Ashok Malkani examines the cuisines of different regions within the country, how Indian cuisine differs from that of other nations and various other issues related to Indian cuisine.

10 mins

'Big F Awards' at Gurgaon

The 9th edition of Big F Awards, organized by Indian Food Freak held on the  31st of August, at  The Westin, Gurgaon.

1 min

India Bakery Expo (IBE) 2022

India Bakery Expo (IBE) 2022 was recently held at Chennai Trade Centre, Chennai TN, during 9-11 September, 2022.

1 min

'The Ghost Chef' New Cloud Kitchen

Mumbai’s newest cloud kitchen - The Ghost Chef – is now delivering all across Mumbai.

3 mins

Bombay Brasserie’s Menu Offers a Culinary Travelogue

With signature dishes and the brand being recognized by world renowned chefs like Marco Pierre White, Bombay Brasserie, the award-winning all-day bar and eatery has launched its all-new menu that promises to take the diners on a culinary journey across India as they dive into its all-new culinary travelogue themed and flavour packed menu.

1 min

Diversity of the Indian Cuisine

Indian cuisine is an epitome of diversity. Each of the country's region has its own cuisine. Indians, thus have ample choice to divulge in different cuisines within the country. The specialty and attraction of Indian cuisine, as compared to that of food from other countries, is its intoxicating aromas, fresh blend of spices and rich ingredients. The cuisine, besides being flavour some and appetizing is also considered to have several health benefits as it uses spices like turmeric, ajwain, ginger, garlic, cardamom, and green chilies, which are beneficial for health. Ashok Malkani examines the cuisines of different regions within the country, how Indian cuisine differs from that of other nations and various other issues related to Indian cuisine.

10 mins

Essential Hygiene Practices

As the nation steps out of the relentless restrictions imposed by the authorities (due to Covid-19) and the people step out to venture to places that they cherish, like F&B outlets, but could not visit due to the restraints, there is still a clinging fear in their minds about the virus. The restaurants have thus to adopt strict Clean and Hygienic conditions to help diners overcome their fears and increase the footfall in the establishments. Ashok Malkani takes a look at some of the methods adopted by the industry, in different areas of the premises, to create a safe environment for the diners as well as offer food cooked in a hygienic manner.

10+ mins

A Bouquet in Your Plate!

The concept of edible flowers in food preparation has been embraced wonderfully by our chefs though our traditional kitchens have been using several flowers in grandmothers’ recipes in Indian households.

8 mins

Spice up

There’s nothing to beat the aroma of herbs when introduced to ingredients it is to be cooked with. Most herbs are easily available but one should look out for those with a vibrant colour and aroma, keeping in mind that it goes with the food in totality.

4 mins

Prawns for all Seasons

Prawns are an important part of the food-chain in estuary areas of rivers and a popular menu item with fish as well as humans.

8 mins

Know your Cheese!

It was perhaps in the pastoral phase in the evolution of human civilization that people started making cheese.

8 mins

Pasta Simplified

People eating pasta once in a week or even once in a month are very few. Pasta is now eaten not just for a change of taste and to sound trendy but as a preferred meal among millennial. Pasta Salads has become integral part of the Indian Buffets.

5 mins

Mystic Cognac

In simple terms Cognac is the famous variety of brandy, produced in the wine growing region surrounding the town Cognac from which it gets its name.

4 mins

"I was born to be Cooking to Perfection!"

Shaurya Veer Kapoor, Executive Chef, Gola Sizzlers Delhi

4 mins

Ventilate the Kitchens

Modern kitchens are dependent on fresh air supplied by a proper ventilation system to dilute contaminants present within it. To avoid a situation that can lead to health hazard, ventilation should be treated as a core to kitchen planning.

4 mins

Safe Kitchen

One of the gravest and life threatening dangers in the kitchen largely comprise of food borne illnesses.

4 mins

A Perfectionist and A Leader!

Chef Aabhas Mehrotra, Culinary Director, W Goa

4 mins

Read all stories from Food & Beverage Business Review

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.