Menu with ‘personality’; sub-regional cuisine; ingredients taking centre-stage, and the rise of fast casual are some evolving concepts
dining experience
Posted inBusiness
Farm-to-table: Akaryn Hotel Group launches a culinary series with sustainable and experiential dining
At Aleenta Hua Hin, guests can experience responsible dining with visits to local fishing villages, markets and organic producers, plus the opportunity to savour delicious healthy cuisine
Posted inOperations
Gagandeep Singh Sawhney joins Shangri-La Hotel, Bengaluru as executive chef
Chef brings with him over 16 years of culinary experience at luxury hotels and Michelin-starred restaurants
Posted inOperations
Four Seasons Hotel Bengaluru appointed Ashish Nehra as director of f&b
In his new role, Nehra will focus on consistency and quality at Four Seasons
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.
Posted inF&B
Plating it Right: Chefs talk about creating unique experiences using tableware
Georgian or Urmi-style, new-age textured or minimal — what a chef chooses to serve the food in, says a lot about the identity he is trying to create for his restaurant.