Ranjan is a seasoned professional with over 19 years of experience in culinary industry
Culinary experience
Posted inF&B
Savor the taste of Dehlavi Delights: Limited-time pop-up event featuring visiting chefs at ITC Hotels
The culinary showcase is led by cuisine authority Chef Rais – ITC Maurya & Chef Mofid – Welcomhotel Sheraton New Delhi Hotel
Posted inOperations
Chef Atul Lahkar, A sole representation of Assamese cooking in the global map
In conversation with Chef Atul Lahkar on his culinary journey so far
Posted inBusiness
Marriott International debuts Le Méridien brand in Hyderabad
The hotel design draws inspiration from the city’s rich heritage of craftsmanship and culture, blending minimalistic style with timeless chic elements
Posted inBusiness
Taj’s prestigious Indian restaurant, Quilon, retains Michelin star for the thirteenth successive year
Quilon’s menu fuses traditional elements of home-style cuisine with a contemporary twist, giving a different perspective on the dishes
Posted inBusiness
Atmosphere Hotels & Resorts is all set to celebrate World Vegetarian Day on 1st October 2019
The celebration will be held at Atmosphere’s Maldivian resorts – Atmopshere Kanifushi and OBLU Select at Sangeli
Posted inF&B
Best culinary minds speak: What will we eat in 2020?
Menu with ‘personality’; sub-regional cuisine; ingredients taking centre-stage, and the rise of fast casual are some evolving concepts
Posted inBusiness
Radisson is all set to escort Tapas Club’s Spanish Cuisine across its exclusive portfolio in India
Under this strategic partnership, Radisson Hotel Group plans to open more than 10 restaurants in the next four years
Posted inEvents
Chef Heston Blumenthal shares interesting insights on his signature cooking at ‘Masters of Marriott’
Masters of Marriott, an f&b initiative of Marriott International, associates with Chef Heston Blumenthal, Neeraj Govil, Area Vice President, Marriott International, South Asia
Posted inF&B
City Trends, Highlight and Future: Culinary expert shares insightful bits
From Moringa taking over kale, to millets beating quinoa in their home game and small plates become indigenous, here’s how behind-the-burners’ thinking is shaping the dining experiences in 2018.