Undefined
foodService India
Indulging The Sweet Tooth Of India
Super specialised dessert chains have successfully carved a niche for themselves in the desserts market by keeping the quality of products and customer satisfaction as their top priorities.
7 min |
May-June 2018
foodService India
Reimagining Indian Cooking And Taking It To Greater Heights
Technology plays an important role for a chef in evolving the cuisine to a finer version, in delivering consistent product, improving the shelf life and in reducing the cost to a great extent. It helps a chef to reimagine his processes, cut off lengthy prep methods and look at increasing the productivity. Chef Ajay Chopra, in a tête-à-tête with FoodService, shares his thoughts about the changing culinary paradigms in India.
6 min |
May-June 2018
foodService India
Unique Concepts And Equipment Are Transforming The Commercial Refrigeration Industry
Focused on offering commercial refrigeration foodservice solution for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments, Elanpro strives to bring innovative, state-of art products for the hospitality and retail industry. In a tête-à-tête with FoodService India, Sanjay Jain, Director, Elanpro, talks about new products, the brand‘s USP and the company‘s vision.
4 min |
May-June 2018
foodService India
Catching Up Over 'Any Time' Beer
With an increasing willingness to savour innovations along with the changing palate preferences of millennials, craft beer is turning out to be the new love of beer enthusiasts.
5 min |
September - October 2017
foodService India
I Enjoy Discovering New Foods And Pairing Different Flavors, Foods And Ideas
Reetu Uday Kugaji wears many hats. Apart from being a reputed chef and mentor, she is a leading food expert and author as well as a hospitality and food consultant. FoodService India spoke to her about the unfolding food scenario in India, foodservice trends for the future and about her stellar culinary journey and achievements so far. “As a chef and a teacher, I am passionate about exploring new places and learning about local cuisines. I love tasting and knowing about different types of cuisines. I am driven by an insatiable curiosity for discovering new foods and love pairing flavors, foods and ideas from different parts of the world. It feels great to share my knowledge and skills with everyone,” says Reetu Uday Kugaji, who is as passionate about her role as a culinary mentor as she is about confecting gastronomic delights.
9 min |
September - October 2017
foodService India
Say Hello to Premium Casual
The momentum in premium casual dining may be hard to explain given the price-sensitivity of Indian diners. But restaurants in this segment appeal to consumers looking for an exciting and distinctive dining experience at a lower cost than fi ne dining. Nivedita Jayaram Pawar takes a closer look at this new, emerging segment.
4 min |
November - December 2016
foodService India
All Sizzle And Steak
Manik and Rajat Kapoor’s popular F&B brands Gola Sizzlers and Café Hawkers in Delhi-NCR have struck a chord with diners with their right location, good food quality, right target audience and a good marketing team. The brothers, who want to take their brands to more locations within NCR and other metros, spell out their vision and plans for the future in a chat with FoodService India.
2 min |
November-December 2017
foodService India
Never-before Noodle Flavors At Pocket-friendly Prices
CG Corp Global, Nepal’s first and only billion dollar corporation with a historical legacy of 150 years and also the parent company behind the widely popular Wai Wai noodles, has recently forayed into foodservice operations with Wai Wai City, the first-of-its-kind chain of quick service restaurants in the noodle category. FoodService India speaks to Varun Chaudhary, Executive Director, CG Corp Global, about the noodle bar concept of Wai Wai City and his plans for taking forward this format across the country and overseas.
3 min |
November-December 2017
foodService India
Teatern: The Upgraded Food Court
Teatern: The Upgraded Food Court
2 min |
November-December 2017
foodService India
'India Is Moving To Convenience Based Dining'
Chef Gurpreet Singh Gehdu is Head Chef of Lite Bite Food‘s iconic restaurant Punjab Grill. He is also Brand Chef for its new millennial-focused chain Punjab Grill Tappa. He speaks to Sanjay Kumar about maintaining the high culinary standards across all Punjab Grill restaurants in India and abroad and his desire to take Indian cuisine to greater heights by developing newer and modern interpretations of local dishes and through engineering of unique flavors.
5 min |
November-December 2017
foodService India
Sweet path to Success
In a candid conversation with Food Service India magazine, CEO Anuvrat Pabrai and partners Kunal Pabrai & Nishant Pabrai of Pabrai’s Fresh & Naturelle Ice Creams express their views on how the east India market is responding to the positive strides, and how young foodpreneurs are cashing in on the opportunities by innovation and right strategies.
5 min |
September-October 2016
foodService India
We Are a Combo Brand Catering to Leisure and Business Travellers
The Pullman & Novotel New Delhi Aerocity is positioned uniquely for business and leisure travellers. FoodService India caught up with Tristan Beau De Lomenie, General Manager Delegate of the hotels, to talk about the various new and imaginative concepts that the hotels have introduced in terms of amenities and F&B offerings to promote itself as a preferred MICE destination in the Capital.
4 min |
September-October 2016
foodService India
Sculpting The Future Of Tandoors
In a conversation with Food Service India, Munnilal Founder & Chairman of Munni Lal Tandoors, shares his expertise on the art of making tandoors and their importance in popularising tandoori cuisine.
5 min |
March/April 2017
foodService India
India Food Forum 2018 Concludes With A Crescendo
The 2018 chapter of India Food Forum, held from 17-19 January at Bombay Exhibition Centre, was a landmark milestone for India’s food retail industry.
6 min |
January - February 2018
foodService India
Bringing Tech To A Bar Concept With Amazing Results
With a keen insight into restaurants and their trends, restaurateur Mihir Desai’s 7,000-square feet outlet – The Bar Stock Exchange at Kamala Mills, Mumbai – has proved to be a roaring hit with the city’s eating-out crowd. In just over two years of operation, the TBSE app has been downloaded over five lakh times so far and the brand has expanded to 10 outlets across popular dining hotspots in the city. In deference to the brand’s soaring popularity, Desai and his partner have decided to take the brand to more new places in the city and beyond. “We are working on new bar models and concepts, which will launch soon,” shares Desai, in a chat with FoodService India.​​​​
4 min |
January - February 2018
foodService India
Pasta Perfect
Let’s be honest: nothing can compare to the texture and taste of fresh pasta. But what if restaurant resources don’t allow in-house production? Ebrofrost – the joint venture between German pasta producer Keck Spezialitäten and Danish rice and grains specialist Danrice – holds the answer: Individually Quick Frozen (IQF) pasta. It has all the benefits of fresh pasta combined with the advantage of reliable calculation and speed of service.
4 min |
January - February 2018
foodService India
With Four Decades In Operation, We Are A Cult Name In Sizzlers Category
FoodService India spoke to Kailash Seth, Managing Partner, Kobe Sizzlers, about the restaurant chain’s brand value proposition, its most popular offerings and what he considers to be the brand’s most distinguishing achievements.
1 min |
January - February 2018
foodService India
I Firmly Believe In The Message That NRAI Has Been Sending Out Of Late United We Stand: Aseem Grover
An ex-Army Officer, he decided to leave his job in order to embark upon the adventure of setting up The Big Chill Café along with his wife, Fawzia. Aseem Grover, Owner, The Big Chill Café, shares his journey until now.
3 min |
January - February 2018
foodService India
All About Hot, Healthy And Hygienic Pure Vegetarian Indian Food
With an aim of opening 100 outlets in 12 months, Kamats is on a growth trajectory since the opening of the first outlet in 2010. FoodService speaks with Vikram Kamat, Managing Director, Kamats Restaurants & VITS Hotels, about the brand‘s future plans and what makes them stand out from the competition.
4 min |
March- April 2018
foodService India
Learn While You Earn
The restaurant clientele has changed surprisingly in the past 10 to 15 years. Diners come to the table with more knowledge about food than a chef could ever hope for. Diners are experienced, curious and more adventurous. In a conversation with FoodService India, Rakshit Sharma, Executive Chef, Hotel The Royal Plaza, talks about his culinary strengths, the evolving Indian palate and more.
3 min |
March- April 2018
foodService India
Bringing Creativity To The Core Of Your Table Experience
The way food is presented on the menu complements the reality of how well it is served. No matter how great your food is, if your menu is dull and lifeless, it leaves a subconscious poor impression on the mind of the customer.
6 min |
March- April 2018
foodService India
Key Trends Impacting Foodservice Industry
At a presentation given at India Food Forum 2018, Saloni Nangia, President, Technopak Advisors, offered a snapshot of key trends influencing the food services industry, internationally and in India. She spoke of the trends across the entire food services eco system – consumers, restaurants, kitchens, equipment, logistics, marketing and communication, digital presence and investments.
6 min |
March- April 2018
foodService India
Fusion Is The Best Way To Showcase Your Creative Culinary Skills
Food for me is simply two words: love and passion,“ says the Cordon Bleu Certified chef from Tante Marie London who is also a PME Masters in Sugar craft and has done a Bakery course from Sophia College, Mumbai. Apart from being a celebrity chef and a culinary expert, Rakhee Vaswani is also a food consultant and cookery show host. She runs the Palate Culinary Studio in Mumbai where she trains budding chefs, amateurs and food enthusiasts.In a chat with FoodService India, Rakhee talks of her culinary style, her favourite recipes and cuisines, her professional mentors and her career – all with a disarming freshness and candour.
5 min |
July-August 2017
foodService India
Our Combi-Steamer Is Revolutionizing The Way Food Is Prepared
Vikram Goel, Managing Director, Rational International India Pvt. Ltd., speaks of the various initiatives and programs unveiled by his company for enabling greater adoption of its combi steamer.
2 min |
July-August 2017
foodService India
Local Ice Cream WIll Continue To Be Patronized
Rahil Gandhi, Director, Vadilal Dairy International Limited, speaks of his companies new marketing campaigns, withstanding the foreign competition and the growth of ice cream industry in India.
5 min |
March - April 2019
foodService India
Charcoal Concepts
Charcoal Concepts is a platform for specialized Indian food and beverage, founded by K Hospitality Corp, India’s leading hospitality and food services corporation.
3 min |
March - April 2019
foodService India
New FHRAI Chief To Address Pressing Industry Concerns
New FHRAI Chief To Address Pressing Industry Concerns
3 min |
November-December 2017
foodService India
“We Create Unique Experiences For Our Guests Through Our Thematic Ambience And Special Food Festivals”
Barbeque Nation, a pioneer of ‘DIY’ (do-ityourself) cuisine with a concept of live onthe-table grill, is the largest casual dining brand in the country. The menu is drawn from the different cuisines. FoodService India spoke to AHMED RAZA, CTO, Barbeque Nation, about what makes the brand tick with the diners and its new initiatives to strengthen the brand’s market mojo further.
3 min |
May - June 2019
foodService India
The Cosmetics Of Edible Charcoal
Charcoal has been used in various avenues of food and medicine for centuries. Its characteristic properties set it apart and the unusual kitchen item also aids digestion. The use of charcoal in the preparation of baked products is a recent trend which has made itself at home in both high-end and home kitchens as it lends a gothic appeal to food. Being tasteless, charcoal doesnt distort the palate of the food but adds to its aesthetic value by giving it a rich, black colour. The additive has been well-received by people around the world and has come to signify experimental food. For bakers, it presents various opportunities to incorporate the ingredient in different dishes to give baked goods an inky undertone.
4 min |
September - October 2018
foodService India
Global Leader In Casual Dining
Chilis American Grill & Bar is the leading American casual dining chain with over 1,600 restaurants in 33 countries worldwide, including Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, UAE, Germany, India, Japan, Singapore and South Korea, amongst others. Ashish Saxena, (Executive Director & CEO - TexMex Cuisine India Pvt. Ltd., master franchise of Chilis American Grill & Bar South and West), shares his thoughts on the chains operations and future plans.
5 min |