foodService India - March/April 2017
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In this issue
Culinary wizardry at India Food Forum. Innovations with ingredients and brands and lessons in menu engineering. Featured inside: M. Mahadevan, Henrik Österström, A.D. Singh, Rahul Akerkar, Anjan Chatterjee. Indian chefs are designing culinary models that sustain creativity and culinary excellence. ‘Hot Breads’ Mahadevan sees the World as his Oyster. “More restaurants with street food concepts will open across the country”.
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