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-CB News Desk Mumbai: Pita Pit, a Canadian quick-service restaurant chain having 567 outlets across 10 countries has entered the Western India market with the launch of a new outlet in Mumbai. The brand has  20 outlets across the Delhi-NCR region, Bangalore and Hyderabad. Muvi Concept Restaurants has taken the master franchisee for South and West India and has ambitious plans of expanding the count to at least 20 stores in the region by December 2020 and 50 by 2022. A press release from the company says eating out today has become a daily routine for most urban families and…

-B Swaminathan (publisherchefbharath@gmail.com) New Delhi: Chef M.U. Kasture, the first resident chef for the President of India and also known to have served many international delegates was honoured with ‘The Golden Hat’ at the recently held 16th Annual Chef Awards to commemorate the International Chefs Day by Indian Culinary Forum (IFC). Hailing from Pune, Chef Kasture joined The Ashok Group of Hotels in the year 1984 and is currently designated as the Executive Chef, The Ashok. He boasts of a career spanning over three decades with several culinary and professional accomplishments.Talking about the addition of yet another feather to his…

Swaminathan B (publsiherchefbharath@gmail.com) Tomatoes were first brought in by Portuguese traders to India. Their cultivation spread reached throughout the country after Britishers started cultivating tomatoes throughout India. Kagome Foods India is the fully owned subsidiary of Kagome Japan, the No. 1 Tomato Company in Japan since 1899. Kagome Foods India is a Tomato Solutions Company, offering natural and customizable, base solutions to Indian food service. The company which has entered recently in the Indian sub-continent has big plans. Kagome Foods India’s launch portfolio comprises of preservative-free products like Crushed Tomatoes, Tomato Puree, Tomato Soup Base, Tomato Makhani Gravy Base, and…

-Swaminathan Balasubramanian Chennai: InterContinental Chennai Mahabalipuram, the luxury beach resort announced the appointment of their new Executive Chef, Lawrence Amalraj. As an optimist with an adaptable personality, the stalwart chef is in-charge of the daily operations of the F and B outlets and bringing culinary innovation to the forefront. Chef Lawrence comes with close to 20 years of experience, having served in Hotels such as the Taj Club House, Raddisson Blu and Double Tree by Hilton. His strong pre-opening expertise is visible in the launch and management of new food and Beverage outlets. His operational intelligence has helped in creating…

Swaminathan Balasubramanian New Delhi: The recent International Chefs’ Conference 2019, one of the flagship events of the Indian Federation of Culinary Associations (IFCA), the apex body of culinary professionals in India was an eye-opener for the participants. Some of the key topics discussed during the event varied from ancient Indian food practices, ways cooking right, avoiding food wastage, compliance norms, creating awareness among the eaters on the importance of quality eating and more. Harsh Vardhan,  Union Minister for Health and Family Welfare, along with Secretary Tourism of India, Yogendra Tripathi IAS, CEO of FSSAI (Food Safety and Standards Authority of India) Pawan K…

[vc_row][vc_column][vc_column_text]  CB News Desk New Delhi: Kagome Foods India (KFI), the most prominent food processing company with Headquarters in Japan and currently operating in India, recently enlightened stakeholders at the Indian Culinary Forum’s (ICF) Chef’s Day celebration about the vital role played by preservative-free, processed tomatoes in enhancing Indian cuisines and helping chefs across kitchens in India. The ICF represents the crème de la crème of the hospitality industry, and the event held in Delhi witnessed the gathering of chefs, hospitality-industry decision-makers, hotel management educators, and food writers. Kagome India had displayed its wide range of tomato-based products at the…

-CB News Desk New Delhi: Modern Foods, the iconic brand that serves aromatic bread for over half a century, has partnered with Ryan Fernando as the in-house nutrition consultant for its Health and Wellness range. A press release from the bread brand says it is committed to the wellness of its consumers and recently launched its new whole wheat bread range for its fitness enthusiasts. Five new varieties of breads are available under this range —Hi-Fibre brown, Atta Shakti,100% whole wheat, Multigrain, and Oats and Flax. To further make consumption nutritious for its consumers, Ryan Fernando will work closely with…

[vc_row][vc_column][vc_column_text]B Swaminathan (publisher@chefbharath.com) Pradeep Rao is the Executive Sous Chef at Conrad Bangalore, the second luxury hotel in the Hilton portfolio in India. Chef Pradeep Rao strongly believes that every dish should tell the story behind it, while keeping it simple without much involvement of molecular gastronomy. Pradeep believes that cooking is an art and something that you learn every day. His version of a perfect meal is a simple home-style meal cooked with a lot of flavours. His food philosophy is that even if it is a simple meal of dal and rice when cooked with the right flavours…

B Swaminathan Innder is currently the food innovation in-charge at Sumeru. Born and brought up in North Karnataka, Innder brings to his platter professional discipline blended with smoking-hot creativity, garnished with a fresh approach to honest food and original presentation. He has also worked with big names in the hospitality sector like The chancery pavilion, California Burrito, Bloomsbury’s Boutique café and Artisan Bakery, Compass group support and services India and more. In an exclusive interaction with Chef Bharath,  he speaks on various aspects Which are the most important occupational issues faced by Indian chefs in terms of delivering quality food??…

-CB News Desk Bangalore: Chef Manumon has been appointed as the Pastry Chef at JW Marriott Hotel Bengaluru. An individual with a keen eye for detail, his creative culinary cravings have made him a perfectionist. An exceptionally committed person, he keeps himself abreast with the latest trends and strives to create something new and out of the box in order to evolve with moving times. His experiences and unique qualities will further strengthen the culinary team at the hotel. He comes with over 13 years of experience with a penchant for learning and experiments. His stints at some of the…