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Diva of Italian Cuisine - How culinary queen Ritu Dalmia juggles multiple hats with élan – as a global chef, restaurateur and cookbook author.

Playing with pots and pans - A candid chat with chef Inder Dev about his innovative cooking style.

Cooking up a firestorm of flavours - A look at the shifting sands of the catering sector.

Featured inside: Nityanand Shetty, Sanjay Vazirani, Tristan Beau De Lomenie, Aditya Parikh, Narendra Somani and more....

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 mins

Pirates of good food !

Restaurateur, Inderjeet Singh Banga, Founder, Pirates of Grill speaks to Food Service India magazine about his success mantra and what it takes to retain loyal customers.

5 mins

Diva of Italian Cuisine

In an exclusive tête-à-tête with Charu Lamba for FoodService India, Ritu Dalmia opens up on the major learnings she has had in her journey from chef to restropreneur.

6 mins

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 mins

foodService India の記事をすべて読む

foodService India Magazine Description:

foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.