Why there should be any rule? Asked many times about the no-need for cutleries set in a fine dining, yet we can't ignore the fact it mesmerises and add a dimension or two to the dining atmosphere.
Aligned methodically, it charms. Cutlery business is a long history and ever since we understood that food is an art form, service ware (used for its service and feeding the mouths of gastronome) became an un-detachable affair in food business.
Good Cutlery
Fine dining has to go with well-furnished, good quality cutlery. The standard fork, spoon and knife, an array of cutlery items is set on the table as per the demands of the cuisine. Seafood forks, iced tea/ parfait spoons, serving pieces, bouillon spoons, etc. add grace to a meal.
The cutlery should be classic in appeal,finely crafted and with proper grading.
Grading is the thickness of the metal, which is ideally more at the handle, tapering down to the edge. The finish is reflected in luster, smoothness and crisp pattern detail. The metal should ideally be a combination of 18 percent chrome and 10 percent nickel for the perfect steel quality.
But what is the quality standard for selecting good cutlery?
Diese Geschichte stammt aus der December - January 2024-Ausgabe von Food & Beverage Business Review.
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Diese Geschichte stammt aus der December - January 2024-Ausgabe von Food & Beverage Business Review.
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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.
Future of Dining
In an era dominated by technology, cutting-edge innovations are often perceived as exclusive luxuries.
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.
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.
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.
Winter Menu Trends
The current winter food trends are characterized by a blend of innovation, health consciousness, global influence, and environmental responsibility.
The Rising QSR Industry
The Quick Service Restaurant (QSR) industry in the country, and also across the globe, is expanding on a massive scale.
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.
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.
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.