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Chef Saurabh Udinia shares his experience of the San Sebastian Gastronomika, 2017 which was held at San Sebastian (Spain) from 8th- 11th October, 2017.
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Norwegian salmon has been sold in India for the past 20 years, however it has been limited to the high end segment of hotels and restaurants make the volumes sold small. Yogi Shergill, vice counsel, Royal Norwegian Consulate General (Mumbai) & director (India) of Norwegian Seafood Council (NSC) spoke to BW Hotelier about his plans to promote Norwegian salmon in India.
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BW Hotelier spoke to MugizhnanSambandhamoorthy, Co-Founder & CEO, UrbanWand Marketing & Technology Services in Gurgaon on how he plans to bring about a change in the restaurant business.
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The brainchild behind the brand, celebrity chef Akshay Nayyar, travelled across Asia tasting his way through India, Myanmar, Thailand and Japan to name a few, to create an all vegetarian menu of dishes that taste as close as possible to their meaty counterparts.
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Several dignitaries like Harsimarat Kaur Badal, N Chandrababu Naidu, Amit Mehra, Suresh Narayanan and Jay Shroff spoke on the occasion of India Economic Summit 2017.
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Christopher Koetke currently heads up the campus strategy and industry relations for Kendall College. Previously, he oversaw the culinary arts vertical for the Baltimore based Laureate International Universities which gives him strategic leadership of culinary programs in 12 countries. He spoke to BW Hotelier about the culinary education.
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Nikhila Palat has a chat with award winning spirits expert, Basab Paul, founder of Octaga Green about his list of award winning products.
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The networking dinner aimed at presenting fresh salmon from Norway that is produced in the cold, clear and pristine Fjords of Norway. The fresh Norwegian salmon was highly appreciated amongst the Executive Chefs, sales directors and F&B managers that were present from the top hotels in Delhi.
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