Chef Tejasvi brings ‘Dzurt’ – A French pastry Evolution to India
-KH News Desk Chef Tejasvi Chandela leaned towards baking. During her graduation in London, she spent most of her time...
Uttam Dey Appointed As Chef De Cuisine for Hyatt Bangalore
Uttam Dey hasmastered his management and culinary skills working with some of the best kitchen teams across the country by...
India’s Consultants Predict Lot More Changes Post COVID
Akansha Pandey (cbedit@imaws.org) With aspirational travel on the rise, consumers are getting more exposed to global food and dining trends....
Consumers Shift Towards Conscious Eating Trending Among Bakeries
Akansha Pandey (cbedit@imaws.org) Considering the changing tastes and preferences of the consumers in today’s times, bakery chefs have also taken...
Cyber Threats: Food Companies Sans Robust IT To Face Revenue Loss
Digital transformation across many industries is a work in progress. The transition from legacy systems and infrastructure into a digital-only...
Ambur Star briyani Eyes New technology to Lure audience
Ruled by Nawab, Ambur region's actual nawabi cusisine which was exclusive to the royal family had slowly got democratized to...
Alfah Cashews To Expand Outside Kerala With New Offices, Warehouses
Kerala's leadiong cashew manufacturer is all set to explore outside the state with new offices and warehouse.
Ahlan Foodpreneurs To Expand Across South India
Vegetarian menu is increasing in non-veg restaurants. Most of the non-veg-restaurants had 30% of our menu with vegetarian items.
Post Middle East, ‘Chai Sutta Bar’ To Expand In The US, UK Markets
This brand is a fusion of Indian and western traditions because they serve tea and coffee in a Kulhad on...
India’s Top Hospitality Consultants Form Association; Vouch To Uphold Industry Standards
-Vishakha Goswami (cbedit@imaws.org) To promote the awareness and advancement of the hospitality consultants and foster ethnicity in the hospitality sector,...