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-Contributed by Ciju Raj Cloud Kitchens are take-away counters which will serve customers online and pickup options. They will not have any dine-in area so that its focus will be only on take away. It will be a central place which will have a single license for food production and few outlets will be there to serve the customer only on take away, this will be suitable for online sales.

Swaminathan Balasubramanian Paya is one of the popular South Indian traditional dishes. This serves as an excellent side dish for South Indian breakfasts such as idli, dosa, kal-dosai, idiyappam, and North Indian items such as chapati, poori, phulka, roti and more. Nazar Idiyappam Paya Unavagam restaurant, specializes in that recepie is located in Thanjavur, in Tamil Nadu stands unique for providing delicious, authentic non-veg food of Tamil Nadu. Known for its taste, this outlet gets 90% of the local crowd and 10% of the traveler’s crowd, having located in the highways. Market insights critical: Sahul and his brother Nazar runs…

-Press Release Cha Bar, the first of its kind urban contemporary space that created a rage in Kolkata in the year 2000, turning tea from a dry page in history to a lifestyle drink, opens its second outlet at Allenby Road, Kolkata. Following the success of its flagship outlet in Park Street, Kolkata, the new Cha Bar offers an extensive range of teas and cultural preparations besides a wide range of delicacies, every day of the week from 9 am to 9 pm truly making it a tea- lover’s go-to destination. Cha Bar at Allenby Road is spread across 900…

– Ayshwaria Lakshmi Aagaaram, an Erode-based start-up in a healthy food products brand, has plans to launch six products. These would consist of Chola dosa flour, Thinai dosa flour, Saamai dosa flour, Varagu dosa flour, Turmeric powder. The brand is known for its healthy drinks in their key areas, Erode, Tirupur, Coimbatore, Pollachi and some parts of Chennai. “Food products always attract customers only vision and taste and as for our product it is always should be a constant reminder through ads and all forms of media to keep them intact,” said Mr V Elangovan, CEO, Niku Salient Foodz, the…

– Press Release Quality Council of India (QCI) at the behest of the FSSAI has come out with a Scheme for approval of Hygiene Rating Audit Agencies to scale up Hygiene Rating by increasing the number of recognised Hygiene Rating Audit Agencies in the country. The detail of the scheme is available on QCI’s website. FSSAI’s initiative of ‘Food Hygiene Rating Scheme’ is a certification system for food businesses supplying food directly to consumers, either on or off-premise. The food establishments are rated based on food hygiene and safety conditions observed at the time of the audit. The hygiene rating…

– Ayshwaria Lakshmi Shiv Sagar, renowned for its Pav Bhaji in Mumbai, has opened another restaurant in Kandivali neighborhood in North of Mumbai. This was original to have opened in March. The Pandemic and lockdown caused the delay along with the challenges of operating a new restaurant. This new restaurant would have upgraded ambiance and more varieties to the menu.

-Press Release  Pesticides are an essential part of farming, but they could also pose potential health risks. In the current situation, it is crucial to stay healthy while consuming clean vegetables and fruits. Rustic Art Serve Clean offers the perfect solution to get rid of wax, dirt, bacteria and pesticides from the vegetables and fruits. Enriched with Colloidal Silver, it has a strong anti-bacterial property that works effectively against many fungi, bacteria, and pathogens. Colloidal Silver combined with other ingredients makes the formula more potent and invincible.The extremely porous skins on vegetables and fruits easily absorb the chemicals from soap.…

– Ayshwaria Lakshmi “Ironically, when I first stepped into hotel kitchens, it was not much happening place back in the 1970-80’s. Especially in India, the definition of conservativeness was different. Every student aspired to become an Engineer or a Doctor, occasionally opting law as their career profession,” said Chef Sundar Sundarsan on his Initial days. He has over 35 years of experience in the Kitchen. He spent 10 years as executive chef in carnival cruise lines and fifteen years in the Oberoi group as executive chef in all the iconic hotels of the group. Currently, he works as a corporate…

-Ayshwaria Lakshmi Crossing three generations of existence in the industry, becoming a landmark, filmed in well-known movies, we know this Chennai-based restaurant for its authentic Biriyani & Kurma, Mutton Paaya. Samco started in 1962, is run by a family of restauranteurs who now a few other restaurants too. Originally, the restaurant was in the building where the Kauvery Hospital, Chennai, is. Later in 1990, it shifted to the current location which itself had become a landmark. “The inauguration of this location was one of the most memorable moments for us all. We had Mr. Kamal Hasan himself, had taken part…

-CB News Desk MDH spices owner Mahashay’ Dharampal Gulati,98 years-old, passed away on 3rd December. He was admitted to Delhi’s Mata Chanan Devi Hospital, undergoing treatment for the past few weeks. He passed away on Thursday morning. The king of spices was a familiar face, thanks to the popular masala advertisement. He was a schooldropu-out who became the highest paid CEO in the FMCG sector and was award Padma Bhushan. Dharampal Gulati of MDHborn in 1923 in Sialkot, Pakistan was fondly called ‘dadaji’ and ‘Mahashayji’. He joined his father’s spice business in Sialkot and moved to India after Partition and…