Food & Beverage Business Review - April - May 2025

इस अंक में

There’s no better way to begin this issue than by honouring and congratulating a true culinary legend, Chef K. Damodharan, whose Padma Shri recognition has stirred pride in kitchens across India. As we celebrate this milestone, our issue explores how food trends are evolving, driven by changing consumer preferences, global influences, and a growing emphasis on health, sustainability, and innovation.
Our cover story delves into how globalization is transforming the culinary world, expanding palates and reshaping food choices. From evolving food production to rising demand for regional and global cuisines, we explore the trends redefining the dining experience. The growing art of food and drink pairing and the vital role of ambience is a key involvement in the F&B success, is also discussed in the cover story.
Cutlery plays a vital role in the food business, enhancing presentation and elevating the dining experience while reflecting a brand’s identity. Our business story highlights the growing demand for distinctive table setups, with hotels seeking unique designs and suppliers innovating to meet evolving consumer tastes and aesthetic preferences.
Our feature story explores how regional cuisine is redefining the Indian culinary landscape. Chefs and industry experts share how authentic local flavours, heirloom recipes, and indigenous ingredients are being thoughtfully integrated into mainstream menus, celebrating India’s rich food heritage while offering guests a deeper, more meaningful dining experience.
The growing interest in sattvic cuisine also deserves attention under the Food Section, this mindful approach goes beyond vegetarianism, omitting onions, garlic, and hot spices that are otherwise fundamental to most professional kitchens.
Besides the above-mentioned engaging and relevant topics, our News, Events, and Reports section also offers a wealth of insightful updates and industry developments to keep you informed and connected.