In this issue

The regional cuisine restaurants are gaining space in the changing face of the industry. The cover story in its second part further explains which are the best regional cuisines and their popularity. The business story views the scenario of the food processing industry and the opportunity it offers to new entrepreneurs. A new menu is considered an excellent way to get the visibility and break the monotony. Feature story discusses how to ensure the new menu launch is a success. The design story dwells upon the needs to emphasize on various elements of designing a restaurant. In the theme cuisine section the issue talks about Israeli cuisine. Other regular features on Agri, restaurant, chef, profile and hygiene are also covered in the current issue.

Happy Thai Opens its First Restaurant in Mumbai

The team behind the Asian fast-casual dining restaurant chain that offers a slew of Thai and Japanese favourites plans to soon launch Happy Thai Express and Happy Soba, offshoots of the same as delivery outlets offering South Asian cuisine.

2 mins

Regional Cuisine (Part- II)

India is a country with diversity of cuisine that is difficult to find in any other country. Indian cuisine from different regions is considered to be one of the tastiest and subtlest. There is no homogeneity of flavour and taste between cuisines from the North and South or between East and West. One can say that the diversity is one of India’s treasures and that is probably the reason why this cuisine is more popular than international cuisine. Ashok Malkani, in the first part of the story on regional cuisine, discussed about the different regional cuisines of India. Here he talks about which are the best regional cuisines and their popularity, as compared to international cuisines.

10+ mins

Processed Food Industry: Set for a leap forward

Food is essential for all living beings and livelihood of many. Food is no longer related only to agriculture and farmers. Today, processed food industry is offering opportunity to various entrepreneurs to enter this field. There is a silent revolution going on in the country. Besides the expanding middle class there is a growing aspirational class. The farm to kitchen chain, with increased agricultural production and better storage facilities will boost food processing sector. Ashok Malkani views the scenario of the food processing industry and the opportunity it offers to new entrepreneurs.

9 mins

How to Ensure The New Menu Is a Success!

A new menu is considered an excellent way to get the visibility and break the monotony.

10+ mins

Red, Sweet and Juicy

Strawberry is a red, juicy and luscious fruit, grown on strawberry plant. It has several F&B applications.

4 mins

Designing Theme Restaurant

A designer must orchestrate varying needs of people and provide and energetic space and adequate privacy for those who desire it.

2 mins

Foods of Israel

Located in the Middle East and on the Mediterranean, Israel has multiple climates that are home to variety of plants and animals.

4 mins

La Loca Maria Mumbai

Solely Chef-driven Restaurant.

5 mins

Know the Chef

Chef Manuel Olveira Seller.

3 mins

Diligent, Hardworking and Methodical!

Chef Anuj Kapoor, Executive Chef, The Grand, New Delhi.

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.