Posted inF&B Exciting vegetarian cuisine, farm fresh, organic, new-world salads like poke (an American seafood salad) and intriguing chef-crafted plates will be 2017’s key tag lines – Vivek Kalia, Executive Chef, Courtyard by MArriott Agra by bondFebruary 23, 2017November 22, 2021 (NULL)
Posted inF&B Trends that will become a mainstay this year are healthy and superfoods as well as fresh, chemical-free and organic ingredients – Vivek Bhatt, Executive Chef, JW Marriott New Delhi Aerocity by bondFebruary 21, 2017November 22, 2021 (NULL)
Posted inF&B The ‘go-local’ concept where most chefs are looking locally for sourcing – Anirban Dasgupta, Executive Chef, Hyatt Regency Pune by bondFebruary 20, 2017November 22, 2021 (NULL)
Posted inF&B The smart usage of vegetables reduces waste and increases protein intake – Alok Anand, Executive Chef, Taj Bangalore by bondFebruary 20, 2017November 22, 2021 (NULL)
Posted inF&B With the focus shifting globally towards better dietary habits, bite-sized and shared desserts are gaining popularity among guests – Manumon, Pastry Chef, Novotel Hyderabad Convention Centre & HICC by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B Involve the guests and make special menus with new concepts and take your guests opinion about what they would like to eat – Sahil Sablok, Executive Chef, The Claridges, New Delhi by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B Chefs are keen to use locally grown ingredients as it is fresh and has lesser carbon footprint – Sujan Mukherjee, Executive Chef, Taj Coromandel, Chennai by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B As chefs, we are always on our toes to convert food trends to business – Rakesh Singh Anand, Executive Chef, The Westin Hyderabad Mindspace by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B Today, the concept of progressive health and wellbeing is increasingly influencing the redefinition of food culture – Chef Mayank Kulshreshtha, Executive Chef, ITC Maratha by bondFebruary 16, 2017November 22, 2021 (NULL)
Posted inF&B 2017 will see the evolution of wellness cuisine – Lorenzo Severini, Head Chef, Le Cirque Signature, The Leela Mumbai by bondFebruary 14, 2017November 22, 2021 (NULL)
