Selvaraj Marimuthu, the pastry chef at the Westin Pune Koregaon speaks about the changing trends in his field and the strong future of pastry kitchens in India.
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Chef Rakesh Talwar of Spare Kitchen restaurant, in Mumbai, wants to break away from the crowd and serve food which is simple but packed with flavour.
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CG Corp Global, the multi-national conglomerate company based in Nepal is now on the fast track to open 100 more outlets of Wai Wai City across India.
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After a successful beginning in Bangalore, where the restaurant has been running for the last ten months, Nayyar brings his offering to the NCR offering food with a legacy.
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The Corporate pastry chef at Hyatt Regency, uses his 35 years of experience to create some of the most authentic unique delicacies and is hopeful of the future of pastry in India.
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Bhadouria feels that Indian food should reflect its Indianness. Her fourth publication, The Secret's in the Spice Mix, is about blending Indian spices and their use in dishes from everyday to celebratory.
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Varun Gupta, left his family business, Kent RO Systems, to launch ClickTable, an app which helps diners make instant reservations in restaurants listed with him. According to Gupta, his platform, launched in Delhi, is all set to grow in other metro cities soon.
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Swedish Chef Ebbe Vollmer, co-owner of the two Michelin star restaurant Vollmer in Malmo, Sweden (along with his brother Max), was in the NCR recently to celebrate Sweden’s National Day at the Swedish Embassy and spoke to BW Hotelier about his food and philosophies.
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