Chef’s Platter

A chocolatier’s tale

Chef Varun Inamdar shares his interesting career journey and the many highlights that have positioned him as one of the country's best known chocolatiers By Sudipta Dev

Viennese restaurants: New chefs, new concepts

Jewish-Mediterranean street food, an Asian Heuriger wine tavern, casual fine dining and a bar-cum-deli: a quartet of new arrivals add some interesting flavors to Vienna's thriving restaurant scene

Mooring at HMS Belfast

Tom’s Kitchen and Levy Restaurants UK to launch new deli and bar at HMS Belfast

Native American culinary movement

Chef Sean Sherman from South Dakota is pioneering a movement to preserve and promote Native American cuisine traditions of his region, and has in turn become a role model for new generation of chefs w

Flavours from Norway

Worldwide interest in the Scandinavian culture has grown in the past few years and the increasing appreciation for Norwegian cuisine has been a part of that change. Chef Sebastian Myhre, chef at d'Or

A Konkan feast

With each dish endowed with subtlety and refinement, one can enjoy a harmonious combination of different flavours and textures that makes Konkan coastal cuisine a world-wide favourite. Unravelling thi

Hyatt’s daughter

Presently the sous chef at Grand Hyatt Doha, Chef Kenza Fatahir always aspired to become a journalist. But a push from her father and the 'Hyatt' learning platform, led her to embrace this profession,

Crafted to perfection

Chef Lionel Villaron from Marseille in France has had a 20 year long association with India. He keeps coming back here to train the young pastry chefs in the country whom he believes have the ability

Cuisine from the land of the Chettiars

Spicy and aromatic, Chettinad cuisine's popularity extends far beyond its state of origin – Tamil Nadu. Its national and global appeal especially in South East Asia and its wide repertoire of dishes

Celebrating global gastronomy

With a commitment to support Bangkok as a leading international culinary destination, the 16th World Gourmet Festival being held in the Thai capital brings global culinary experts on one platform

Parsi potpourri

Borrowing influences from the cuisines of the western region of India, Parsi cuisine has more to offer than the famous Mutton Dhansak and Patra ni Machhi. Food and Hospitality World takes a look into

Exchanging cuisine cultures

Thomas Cook India recently organised a cuisine exchange programme

Cooking with a twist!

A specialist in Mediterranean and Arabic cuisine, Chef Anshuman Bali, executive sous chef, Four Seasons Hotel Mumbai believes in constantly reinventing to toss up new culinary experiences for guests a

Celebrity Chef Sanjeev Kapoor’s Recipe App on Windows Phone

Microsoft recently announced the availability of celebrity chef Sanjeev Kapoor’s Recipe App, developed in association with Hungama Digital Entertainment, on Windows Phone 8.1

A recipe for change

Italian top chef Carlo Cracco and IFAD team up on World Environment Day

Hungry for Hungary

Bringing the Hungarian cuisine to the fore, Chef Shaleen Gambhir, executive sous chef, Radisson Blu MBD Hotel, Noida, talks about the challenges of preparing this cuisine for the Indian clientele and

Leaving a legacy

A name that is synonymous with the Taj group of hotels, Chef Hemant Oberoi’s four decades with the brand is a story of grit and determination that has put India on the world culinary map

Across culinary borders

From holding several titles to authoring five culinary books and opening restaurants in both London and Mumbai, Celebrity Chef Cyrus Todiwala, master chef at Acron Waterfront Resort Baga, Goa, brings

Changing palate

Chef K Natarajan, corporate chef, The Gateway Hotels & Resorts presents food trends for 2015

Keep it natural

Constantly planning to bring new innovative recipes to the table, Chef Foorquan Deshmukh, executive sous chef, Royal Palms India talks to Food and Hospitality World about his passion for cooking and h

Flying High

Innovation in cuisine might be an interesting pursuit for many chefs, however the relationship with innovation needs to be practical since there is no sense in designing menus which require more manpo

‘All you need to do is keep pushing yourself with an absolute passion’

The prestigious Michelin Guide to Restaurants and Hotels has awarded a star to the Golden Peacock, the authentic Indian restaurant at The Venetian Macao, for the second year in a row. Kerala-native, C

Dishing Out Excellence

In the haste to modernise, India’s rich culinary heritage is being diluted, a lot needs to be done to restore what has been lost and strive for excellence, says Salla Vijay Kumar

Food for thought

The dynamic market potential of the restaurant industry in India is fuelling the growth strategy of QSRs and fine dining segment. Restaurants are innovating and customising products keeping the Indian

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