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CB News Desk (cbedit@imaws.org) A day to remember and celebrate International Chefs Day is here and now. 20th October, as the day of great significance each year, renews the energy and the enthusiasm of every Chef in our country and globally, recalling the importance of the Chef and the Culinary to the entire humanity. Chefs are God sent. They are to be acknowledged and adored as the lifeline to humanity. The Indian Federation of Culinary Associations and the Chefs of India dedicate the International Chefs Day, 2021 in the loving memory of Dr. Chef Soundararajan – who attained the heavenly…
Vishal S S (cbedit@imaws.org) The global pandemic had brought dull sales among the hoteliers in Kolkata. The usual business that happens during this pandemic had impacted the hoteliers. ChefBharath interacted with a few leading hoteliers and cafes who shared their views of the sale during this pandemic. Durga Puja in Kolkata is the grandest of all festivals celebrated in the capital city in honor of Goddess Durga during the period of Navaratri. While the festival of Durga Puja is without a doubt celebrated very grand across the world. Kolkata, during this time of the year, decks up like a princess.…
Swaminathan B (cbedit@imaws.org) Leading Hospitality leader in Rajasthan, Innovating Hospitality, which involves in various segments of hospitality services including restaurants, consulting, specialty catering, is all set to expand their two brand concepts ‘Kabab Mistri’ and Laapi Choka across India. Vimal Dhar, the culinary architect, behind the organization said this in an exclusive chat with ChefBharath.com. Current Market Scenario: Speaking on the current market scenario, he said, “COVID pandemic was a huge impact for every hotelier and we are no exception. While we had multiple restaurants, we had to shut down various of our outlets during these challenging times.” But those…
-CB News Desk (cbedit@imaws.org) Following the unexpected demise of late Soundarajan Palaniappan during his tenure as General Secretary of The Indian Federation of Culinary Associations (IFCA)- the National Nodal body of Culinary professionals in the new leadership is announced. The association recently had its Extraordinary General body meeting to elect a new General Secretary for the Association in place of Dr. Chef Soundararajan. Chef Vijaya Baskaran has been named as the successor of Dr. Soundarajan in IFCA. The EGM was held at the IFCA office, Chennai, where all the erstwhile Board members were present and also those who were to…
CB News Desk (cbedit@imaws.org) Leading Food Manufacturer Veeba had recently launched Spicy Mango and Bubble Gum flavours into the categories of Bene Tibi Mocktails Syrup. Bene Tibi in Latin refers to the customary ‘cheers’, one does at the start of any celebration. True to its name our Bene Tibi range of bar syrups is a celebration of flavours and creativity. Each bottle of Bene Tibi promises amazing flavour for your creative beverages, from Blue Curacao to a Spicy Mango. There’s no wrong way to go about it. We have a product for every moment. Bene Tibi products are designed for…
–Vishal SS (cbedit@imaws.org) Kiwi Ice cream was established in 2010. The company has been attracting their customers for almost more than 10 years. When we established in 2010, the production capacity was 500 Litres per day. By increasing year to year, the production capacity reached 30,000 Litres per day in 2019 and by the end of this year, the production capacity will be 50,000 Litres per day. By 2025 the company plans to increase its production capacity by 1,00,000 Litres per day. We have started to pitch the business in Coimbatore, Tiruppur, Karur, and Namakkal which is almost the border…
–Vishal SS (cbedit@imaws.org) Chef turned author Mr. G S Loganathan, who is a Reservation Associate presently at Oberoi Contact Centre. Loganathan shares with us about the life-changing incident that had unexpectedly happened to him in his life. He tells us how he was affected by the situation and what all measures and motto he took to overcome that trauma. G S Loganathan shared his life journey during an interview with Kitchen Herald.
[vc_row][vc_column][vc_column_text] –Vishal SS (cbedit@imaws.org) We know that idli, dosa, Pongal, vada, sambar, and chutney are very common dishes that are served in south Indian Hotels. But there is a difference at Ratna Cafe. They give more importance to the sambar rather than other dishes. The staff carries the sambar in mini-buckets which are all ready to serve to the customers. The sambar is poured fully into the plate up to the fill. The sambar here at Ratna Cafe that is served is unlimited and is chargeable while idli is served free. Up to 2002, there was only one branch of…
Ms Sonali Priy Kapoor Hospitality industry is one of the most happening sectors right now! From hotels going green to digitalizing every single process, the industry is modernizing from its roots, and the sector is increasingly moving from following the same path to bring in innovation factor to the market. In this tech-era, it’s significant that all the businesses running in this industry keep up with the popular trends while keeping in mind the expectations of their customers. According to the reports of the World Travel and Tourism Council, the sector which is evolving the most is travel and tourism itself, considering…
–Vishal SS (cbedit@imaws.org) In India, Heritage is the traditional big brand and organization with almost three decades old and pretty strong in South India. “The primary revenues come from daily products like milk, curd, etc. We had been wanting to get into the value-added segment although they have their own brand-filled products as well. We were looking for a premium partnership with Novandie, which is also a five decades-old company. They don’t have a direct presence in India however they expanded in Africa. said Mr. Vivek Mani, CEO of Heritage Novandie Foods Private Limited. “It was good coming together of…