In this issue

In this issue, we have covered the fascinating world of whisky, which is the favourite alcoholic drink of Indians. The difference between molasses-based whisky and grain-based whisky, aging of whisky, and whisky cocktails are some of the interesting sub-topics explored in the Cover Story on whisky. Business Story deals with superfoods,, whose market in today’s post-modern India is expected to grow. The Feature section explores various facets of the crucial issue of food waste, which is a global problem requiring urgent redressing. Besides these, several other topics crucial to India’s food retail and food service industry are being explored upon.

Restaurants To Remember

Here we take a look at some important restaurant launches in India's happening food service industry, during the recent past.

4 mins

Raising A Toast To Whisky

These days, alcoholic drinks are fast losing their taboo from India’s society. They feature prominently across parties. But among the alcoholic beverages, Indians have a special love for whisky.Whisky is created from rich flavourful grains, which are fermented into a mash. The mash is then distilled in a still, whose whole purpose is the purification of the alcohol into a pure delicious spirit.No wonder this internationally acclaimed alcoholic beverage has been honoured by having two days – International Whisky Day and World Whisky Day – in which the connoisseurs of this favoured drink raise a toast to this drink of ever flowing popularity.Ashok Malkani takes a look at the popularity of this beverage in India and other aspects of this ever trendy and favoured drink, which is now being savoured even in the form of cocktails.

10 mins

The Promising Market Of Superfoods

High nutrient superfoods like quinoa, chia, amaranth and avocado, which were available in retail chains like Walmart in the US, Canada and other foreign countries, are now finding space on the shelves of India's super markets.The result is that a host of entrepreneurs are now making these available locally instead of importing them. One entrepreneur, having a farm in Pune, now has crates of purple, yellow, red and white carrots; orange and purple sweet potatoes; and yellow beetroots and butternut squash alongside piles of emerald-coloured kale, romaine lettuce and spinach, and bright watercress and microgreens stored in the warehouse.Ashok Malkani examines the popularity of superfoods in India’s food service industry, which can enlighten entrepreneurs desirous of entering this field.

10+ mins

Need to Tackle Food Wastage

Food wastage is a much more than a serious global problem.

10+ mins

Time For Indianised Bakery Cafes

It is a matter of common knowledge that the QSR market in India is growing at a rapid pace.

6 mins

Potential Market Of Ethnic Beverages

The long Indian sizzling summer is in full swing and cool beverages are a delightful means to bring a refreshing element to the scorching and sweaty summers. They can give some relief from the all pervasive heat.

5 mins

Chull, Let Us Party

One of the many widespread disturbing realties of post-modern India is its medieval cultural baggage of repressed sexuality that is also one of the characteristics of the inherent feudalistic traits of our society.

6 mins

Spicy And Sumptuous Tastes From Mexico

Vibrant, delicious, colourful, spicy, Mexican cuisine is all of these and a lot more.

3 mins

For Savouring Mexico And Its Flavours

Delhi’s iconic Mexican restaurant Rodeo, which dates back to 1994, has got a spanking new makeover as ‘Rodeo Cantina & Kitchen.’

3 mins

Facilitating Hygiene In Food Production Chain

It is extremely important that eateries get their food and beverage products only from reputed and registered suppliers and institute a system of regular inspection to facilitate that the supplied products are of consistently high quality

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.