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Interview of NRAI president Kabir Suri
-Advertisement A prominent vegetarian cloud kitchen in Chennai is looking for a head chef. The chef needs to handle the entire kitchen by himself and take leadership charge for cleanliness and efficient operation Min experience: 10 years Cuisines: Indian, Chinese, Italian (Pasta), Food calorie knowledge Additional roles: Know the nutritional value of food and create calorific value chart of food Purchase food and supplies from vendors approved by the company and monitor inventory Develop menus and item pricing Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Hire, train…
-IMAWS News Agency (cbedit@imaws.org) Indian Culinary Forum is a leading culinary association in India that actively engages in representing the culinary industry in India in both domestic and global markets. With 2021 getting over, ChefBharath.com interacted with a few of their association members to know their pulse on what they would like to predict on the culinary trends in the next year. Government-owned IHMs should Change Syllabus- Vivek Saggar In the coming year, skills would take the center stage. There would be a huge demand for skills across the verticals. I personally feel that chefs should re-work on acquiring new…
-Swaminathan B (cbedit@imaws.org) The increasing trends of demand for ready-to-eat food for breakfast is unhealthy not for the consumers but for the hospitality sector too. R Srinivasan, Secretary of the Tamil Nadu Hotel association notices this trend for the past few years. He interacts with ChefBharath.com on the current trends, COVID challenges and more. 88-year-old Srinivasan, who is in the sector for generation-after-generation notices the decrease in the sale of traditional Indian foods [read Tamil foods] in the state. “Days are gone where breakfast used to be the most happening sale for many hoteliers in the state. However, thanks to…
Vishal S S (cbedit@imaws.org) As the restaurant industry emerges from the many challenges and uncertainties caused by the global pandemic, the changes made to stay in business have helped shape or accelerate some trends. Based on these trends, will impact how restaurants do business in 2022 and beyond. The trends are really important for the development of this Industry. Talking about the development trends in Culinary Industry, Chef Sheetharam Prasaad, Corporate Executive Chef, GRT Hotels and Resorts shared about the upcoming trends in a recent interaction with Chef Bharath. Restaurants Will Go Even More Digital The pandemic provoked the transformation…
Vishal S S (cbedit@imaws.org) “Master !!” is a common word that we hear around when we are roaming around the Chennai roads, we see a lot of restaurants and hotels around who makes porotta. These porotta are mostly made by gents. But have you heard about the porotta that are made by women ?. Then there is the right place for you at East Tambaram. “SS Only” restaurant which is famous for their prawns biriyani serves porotta in which the masters are women. Chennai is one of the most important and notified places for the love of seafood. Well, the…
Vishal S S (cbedit@imaws.org) Kerala Based, Western India Cashew is planning to step into the HoReCa segment soon with their cashew paste. Western India Cashews are the third generation cashew nuts-processing business built on strong traditions of honesty, integrity, and values and relevance to society. They have gained consumers around the world with tasty and healthy nut-based food products they are today, India’s leading exporter of value-added nuts and nut products with long-term customers all over the world.Demand trend The demand is very good for cashews and the reason is that it’s in two or three directions in India. One…
Vishal S S (cbedit@imaws.org) Consumer demand has changed rapidly in terms of food ingredient’s, food items and categories. People are more focused on purchasing and choosing the right varieties of food which is healthy. Apart from the brand Maamoul of R A Group, they owns the master franchisee rights for the ICE-CREAM LAB Kolkatta based R A Group believes in the basic principles of providing quality in products and services. Following this motto the other firms and companies in the group have tasted great success. Even though the products and services are top quality, since most of these are not…
Vishal S S (cbedit@imaws.org) Grami SuperFoods which is 100 percent healthy, organic, traditional, and natural which the entire process takes place from Farm to dine is planning to introduce its World’s first Millet Based Soups into the market.Grami SuperFoods Started off as a Journey back to the roots of healthy living, in pursuit of soul food that nourishes and heals one’s mind, body, and soul. Organic and Untainted. Natural in all its Glory. Food in the Indian tradition has always been about nurturing one’s body and soul. Grami SuperFoods started off as a Journey- a Journey back to the roots…
Vishal S S (cbedit@imaws.org) During the time of the Pandemic, people were health conscious in their food habits, many doctors and health experts have prescribed paneer which is an immune booster. The demand for Ananda Paneer was very high during the time of the pandemic. Ananda Diary which started its journey in 1989, reached a new milestone by manufacturing and supplying over 50 products and our well-monitored milk-processing centers have increased their capacity to handle 16 lakh liters of milk per day. With over 10 lakh liters per day milk collected from more than 2.5 lakh farmers in the excess…