Author
The author is the Former Executive Vice President of ITC Hotels and currently, Founding Trustee of Cuisine India Foundation.
Menus have changed drastically in the past century or so, and not all of those changes have been obvious. Many modern menus use psychological tricks meant to influence customers’ behaviour without their knowledge
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For Indian cuisine to be accepted institutionally in her home country was a slow tryst with destiny, not fully or substantially, but, thankfully surely
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Diwan Gautam Anand, Founding Trustee, Cuisine India Foundation writes about the tale of Air India
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Diwan Gautam Anand, Founding Trustee, Cuisine India Foundation writes about the tale of Air India
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Diwan Gautam Anand, Founding Trustee, Cuisine India Foundation, pens down his thoughts on transforming food and bevrage industry
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Over a sumptuous but simple fare, the group enjoyed Mrs G’s recounts of people she met and the food they consumed
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Diwan Gautam Anand, Founding Trustee, Cuisine India Foundation writes about the 'Queen of Hills'- Shimla and its beauty as an idyllic domestic tourist destination.
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For obvious reasons, the industry is going to undergo some temporary and some very very permanent changes.
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