Columnist Nikhila Palat on how the difference between event space, restaurant and kitchen is blurring with new spaces opening in Mumbai and how attendees of the IGX 2016 event keep their appetites full with gaming and interesting food.
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An increasing number of international QSRs have made a foray into India setting the pace for an incremental growth in this industry. This has also indicated the significance of brand presentation and its impact on consumers.
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Today, Customers want to know more about the food they eat. What's good for them and what should they be eating. More often, we are thinking about the ethics of food production and are on a quest to surprise our palate with unique gastronomic innovations. Masque the newest addition to Mumbai's exciting culinary world has the answers
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Indian hospitality is legendary. Be it the food coma when your best friend's mom arrives into town. Or the unending buffet at a family wedding. There is only one thing we enjoy more than eating and it is feeding! For all Indians, hospitality is not ostentation but a way of life.
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First opened in the 1970's, Shamiana was where Mumbai's glamour waited patiently in the hotel lobby to be seated. It was where business deals were signed over caffe lattes and where young love courted over street food. From insomniacs gorging over kheem-pao to cheerful tourists sipping on a thandai, the diner had created an indelible mark in the country's culinary trajectory. Under the leadership of maestro's like Chef Mascarenhas and Chef Oberoi, dining under the multi-coloured tent was THE place to be seen.
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Currently, the Indian wedding industry is over Rs. 100,000 crore and is growing at 25-30% annually. The estimated cost of a wedding with no expenses spared could be between a modest Rs. 5 lakh to a lavish Rs 5 crore. The country averages about 1 crore marriages every year. Even NRIs, impressed by the palaces and havelis, choose to experience a 'fairytale' wedding in India, and contribute to the Indian wedding industry.
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What impressed me the most was that Chef Irani followed Sonal's recipe to the tee. And the proof of the pudding lay in the eating! Sonal’s recipe book is available on the Juggernaut books app for Android and iOS for those who would like to bite right into it!
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Using restaurant spaces to launch and sell fashion and fashionable contributions to cuisine and restaurant culture.
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Once upon a time, Bacon met Chocolate and they both lived happily ever after. Innovation is the name of the game. Sometimes you discover the most unusual in the last place you look.
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Hotels competing for higher occupancies by resorting to discounts and freebies resulting in lower ARRs are only harming their balance sheets. Beneficiaries of this competition are the corporates,
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