Express Food & Hospitality

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revises value at risk guidance to Rs 15 lakh crores https://j.mp/2P42P2V |
28/07/2020

revises value at risk guidance to Rs 15 lakh crores https://j.mp/2P42P2V |

Read Article Federation of Associations in Indian Tourism & Hospitality, the policy federation of all the national associations representing the complete tourism, travel and hospitality industry of India (ADTOI, ATOAI, FHRAI, HAI, IATO, ICPB, IHHA, ITTA, TAAI, TAFI) & cause partner AIRDA has further...

| Chef Gourav Malhotra, executive chef, ibis Gurgaon Golf Course Road, says that they have started exploring and worki...
28/07/2020

| Chef Gourav Malhotra, executive chef, ibis Gurgaon Golf Course Road, says that they have started exploring and working towards curating menus which will have all the local “desi” ingredients, produce, spices, thereby ensuring that the food served in their hotels is authentic as well as flavorsome

Read Article When everyone around is Vocal for Local, Chef Gourav Malhotra, executive chef, ibis Gurgaon Golf Course Road, says that they have started exploring and working towards curating menus which will have all the local “desi” ingredients, produce, spices, thereby ensuring that the food se...

Speaking about going , the way, Chef Parul Kapoor, executive chef, , expresses right from the spices to the main ing...
28/07/2020

Speaking about going , the way, Chef Parul Kapoor, executive chef, , expresses right from the spices to the main ingredient, they ensure that when they are making something local, they go completely local

Read Article Speaking about going Vocal About Local, the ITC way, Chef Parul Kapoor, executive chef, ITC Rajputana, expresses right from the spices to the main ingredient, they ensure that when they are making something local, they go completely local Your insights on Vocal about Local For ITC Hotel...

Chef Krishnendu Hazra: We at have redesigned the menus https://j.mp/3hGvaZn |
28/07/2020

Chef Krishnendu Hazra: We at have redesigned the menus https://j.mp/3hGvaZn |

Read Article As the world battles the pandemic, the hospitality industry is also striving to adapt to the new normal. Chef Krishnendu Hazra, executive pastry chef, Raajkutir Swabhumi, shares how they have redesigned their menus to suit to the guests’ appetite in the new normal What challenges and ...

| Bhasker Kargeti, executive chef, Taj Hotel & Convention Centre, Goa observes that guests are now very cautious with ...
28/07/2020

| Bhasker Kargeti, executive chef, Taj Hotel & Convention Centre, Goa observes that guests are now very cautious with their food intake, which is why we are seeing so many innovative products with a concise ingredient list and menus emphasising on local produce

Read Article Bhasker Kargeti, executive chef, Taj Hotel & Convention Centre, Goa observes that guests are now very cautious with their food intake, which is why we are seeing so many innovative products with a concise ingredient list and menus emphasising on local produce Your insights on Vocal Abou...

Chandni Dhall: With we are focusing to market and position as a that can be consumed 24x7 https://j.mp/2OS2VLb | ...
27/07/2020

Chandni Dhall: With we are focusing to market and position as a that can be consumed 24x7 https://j.mp/2OS2VLb |

Read Article In 1863, the Perrier saga began; bubbles taken from a French spring were bottled, ready to satisfy people’s thirst. In 1898, Dr. Louis Perrier became the owner of the spring, which would later take his illustrious name. The iconic green bottle is recognised around the world as the...

| Using produce from local growers not only helps them see value in their hard work but also empowers them to experime...
27/07/2020

| Using produce from local growers not only helps them see value in their hard work but also empowers them to experiment, believes Chef Piyush Mishra, executive chef, Le Meridien Jaipur Resort & Spa https://j.mp/3f79Ivf |

Read Article Using produce from local growers not only helps them see value in their hard work but also empowers them to experiment, believes Chef Piyush Mishra, executive chef, Le Meridien Jaipur Resort & Spa Your insight on Vocal About Local Serve our world, one of our core values by...

: The Hotel setting for the movie Pretty Woman, the legendary https://j.mp/2D8JYRS |
27/07/2020

: The Hotel setting for the movie Pretty Woman, the legendary https://j.mp/2D8JYRS |

Read Article Beverly Wilshire, a Four Seasons Hotel is a history-rich property built in 1928, when Beverly Hills was still undiscovered by Hollywood’s in-crowd. Take a step back in time with us as we share fun facts on the evolution of the iconic Beverly Wilshire, a Four Seasons Hotel: Built...

Mumbai Juhu presents crafted gift box 'JW Bond Of Love' https://j.mp/39uL2eN |
27/07/2020

Mumbai Juhu presents crafted gift box 'JW Bond Of Love' https://j.mp/39uL2eN |

Read Article On the occasion of Raksha Bandhan, JW Marriott Mumbai Juhu under the initiative of ‘Marriott On Wheels’ is presenting a thoughtfully crafted Rakhi Gift Box (JW Bond Of Love) that will end all your gifting woes, making it the most remarkable gift. The patisserie and deli, Bombay Baki...

: Experience Wayanad Wild https://j.mp/2CQ1f2i |
27/07/2020

: Experience Wayanad Wild https://j.mp/2CQ1f2i |

Read Article Wayanad Wild is a quaint spot amidst the rainforests of Lakkidi in the Western Ghats of Wayanad in Kerala. Majestic landscapes, lush greenery, gurgling streams and the occasional wild encounter surrounds the property located in the heart of the woods. Situated in the heart of the rainfo...

Vivek Pathak: programme provides a multidimensional prospect https://j.mp/3hEc9ac |
26/07/2020

Vivek Pathak: programme provides a multidimensional prospect https://j.mp/3hEc9ac |

Read Article Despite the momentary damage caused by the pandemic, the hospitality industry has not only survived but grown, invested, and evolved. Vivek Pathak, group MD, NIPS Group shares how a graduate degree in hotel management gives ample job opportunities to truly multidimensional career prospe...

| Being a has many benefits for the consumer, grower and the community. Sustainable eating creates ripple effects in...
26/07/2020

| Being a has many benefits for the consumer, grower and the community. Sustainable eating creates ripple effects in crop production and processing, in the process, benefitting everyone involved, feels Chef Dirham Haque, executive sous chef, Hotel Bengaluru

Read Article Being a locavore has many benefits for the consumer, grower and the community. Sustainable eating creates ripple effects in crop production and processing, in the process, benefitting everyone involved, feels Chef Dirham Haque, executive sous chef, Four Seasons Hotel Bengaluru Your insi...

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