First Indian outlet to come up at Taj Fort Aguada Resort & Spa, Goa
F&B
Posted inF&B
Questioning the role of personalisation and creativity when pre-mixes and sauces are being used to cook food!
Personalisation and creativity is a chef’s identity. But then we wonder where and when does personalisation and creativity come into being if everything is just ‘pre-mixed’?
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Posted inF&B
What the chefs’ prefer – in-house made sauces or ready mixes?
The leading chefs of the industry come together to discuss how to be consistent while preparing sauces
Posted inF&B
In conversation with Sumit Singh Deol, Director of Food & Beverage, The Taj Mahal Palace, Mumbai
Sumit Singh talks about top 5 International F&B trends and new offerings
Posted inF&B
Decoding and putting it simple: Why to use and why not to use pre-mixes and sauces
Putting together the pros and cons of using pre-mixes and sauces while preparing food.
Posted inF&B
From the rise of regional cuisine to sustainability and veganism – a look at the movements and trends transforming F&B segment
Plant-based proteins and meat alternatives have been on chefs’ radars for some time, but this year they’ll take off in response to increased consumer demand
Posted inF&B
The legendary Dhun Bagli and her 50 years old culinary gems gets an ode
Culina 44 at Taj City Centre Gurugram and Benaifer Bagli of Bagli’s Kitchen come together to presented Parsi delicacies by the legendary Dhun Bagli
Posted inF&B
Quick chat with Amit Chowdhury, executive chef, The Taj Mahal Palace, Mumbai
Chef Chowdhury talks about top f&b trends, popular dishes and much more
Posted inF&B
Ambiente 2020: Clear creates USP for itself in the HoReCa segment and lifestyle collections
Ambiente 2020 will host the German Design Award, Kitchen Innovation Award, Plagiarius Anti-Award, Tableware International Awards and Dineus award