Shellcon concludes

Mantis Dubai, known for its thrilling and memorable events, is about to establish a presence in Goa, India.

Mantis by Levels, the famed nightclub, is gearing up to elevate Goa's nightlife to new and unparalleled levels.

With an impressive capacity ranging from 2500 to 3000 individuals, Mantis by Levels promises an exciting atmosphere for both party enthusiasts and music aficionados.

"We are thrilled to bring Mantis by Levels to Goa. The energy, emotions and enthusiasm surrounding this launch are beyond imagination. We promise an unforgettable experience that will leave a lasting impression on everyone." said, Ritanshu Aneja.

The grand launch is happening from August 11th to 15^th.  The event's lineup features an array of top-notch artists and DJs, including renowned names like Bismal and Chetas, Stebin Ben, DJ Yogii, Tech Panda, Kenzani, and more.

These skilled DJs will keep the crowd moving all night long, while bartenders will ensure a continuous flow of signature cocktails alongside a delightful assortment of savory appetizers.

Attendees can expect a  musical journey that will have them dancing throughout the night.

Zomato, an online restaurant guide and food ordering firm, has launched multi-city food and entertainment carnival, Zomaland. With this launch, Zomato has forayed into experiential events segment.

Zomaland will be held across three cities in India, including Delhi, Pune and Bengaluru.

Gaurav Gupta, COO of Zomato, said, "We view ourselves as a food company, which aims at giving users the best food experience - online as well as offline. We believe that if there is an experience to be built around food, Zomato has a significant role to play in making it happen. We also believe that the restaurant channel or out-of-home food cooking theme will be dominant in the future and we are trying to grow that as much as we can. The introduction of Zomaland is a step forward towards our goal of 'better food for more people."

Chaitanya Mathur, Global Head of Zomato Live, stated, "Zomaland is the result of months of hard work, dedication, brainstorming and food-sampling. With it, our users will witness all the aspects of Zomato coming to life in the form of a carnival, at a scale never attempted before. Although we are starting with 3 cities, we will extend the joy to many more cities around the world as we move ahead."

Zomato, an online food ordering and restaurant reservation platform, has launched Zomato Events, foraying into the growing events space. This is the first time for Info Edge, Sequoia Capital and Ant Financial-backed venture to enter the burgeoning events space.

Hospitality chains OYO and Treebo are among the other major Indian consumer internet startups that have forayed into the events space recently.

Gaurav Gupta, Chief Operating Officer of Zomato, said, "At Zomato, given our focus on food, we tend to think of ourselves as a food company, and not just a food-tech company. We fundamentally believe that that the restaurant channel or the out-of-home food cooking theme will be dominant as well, and we are trying to grow that as much as we can."

Under the Zomato Events, the company is introducing a multi-city food carnival 'Zomaland', which will have street performances, pop-up restaurants and food exhibitions, among others. Globally, the Events vertical will be led by Chaitanya Mathur, former Co-Founder of Grub Fest.

"The idea behind doing this is that if there is a food experience that needs to be brought to the user, even if it’s an offline one, we should be the ones bringing it to the consumer. We want consumers to have a great experience with food offline as well," Gupta added.

National Restaurant Association of India (NRAI) is planning to organise a technology-focused symposium – TechIt.

The symposium will be an open platform for restaurateurs and food service operations.

The platform is aimed at giving restaurant owners access to latest technology options and services.

"The idea is to bring all technology solution providers and restaurant owners under one roof to understand how technology can help the restaurant business grow," shared Riyaaz Amlani, President, NRAI and MD, Impresario Entertainment Hospitality.

The event is scheduled to be held on October 26th in New Delhi.

"In today's world, technology has redefined the food industry. With the ecosystem getting wider and more dynamic, food technology is now the binding force, enabling restaurants to be more efficient, increase profitability and customer delight," added Ankit Mehrotra, Co-Founder, Dineout. Customer focus, new revenue areas, efficient operations and growing investment in the food tech space are some of the topics to be deliberated during the event.

The Waterside Café showcases a specially crafted gourmet journey Spice Trail from 17April to 27April, 2015.

Spice Trail is a festival that reflects the traditional gastronomical habits of the Southern region.

The festival is being hosted by Master Chef Brahmaji from Gateway Hotel, Vijayawada, who will be sharing his valuable recipes and vast experience.

The ten day festival aims to offer an array of traditional dishes such as Nilgiri Kodi Rasam, Munagakai Charu, Godavari Pithala (Stuffed Crab), Atu Curry Milagu Varuval (Mutton Pepper Fry), Ragi Sankati, Kodi Pulusu, Kadambam, Paladaikatta Batani Korma, Avial, Chikudukai Bangladumpla Vepudu, Muttai Chettinad Biryani, Methi Kura Pappu, Urlai Karam, Vankai Dosakai Mukkala Pachadi, Pappu Charu and plenty more.

South Indian cuisine includes the gastronomies found in the five southern states of India, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

The similarities among the five states cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies, fresh green chilies, coconut, native fruits, vegetables such as tamarind, garlic ginger etc, the only difference is in the spiciness of the food.

The festival is open for buffet dinner only (7:30pm to 11:30 pm) from 17 April to 27 April, 2015

It’s that time of the year, when Maharaj’s at KhandaniRajdhani are all geared up to create delicacies from most spectacular fruit of the season – the delightful Mango.

The vegetarian thali chain Khandani Rajdhani presents one of the most sought after food festivals of the year; Aamlicious–Mango festival at its outlets.

Spread across two months, the Aamlicious - Mango festival at Khandani Rajdhani brings together royal Rajasthani and Gujarati recipes cooked with raw as well as ripe Alphonso mangoes.

The rotating menu ensures there’s always some new Mango dish in the customer’s thali each time they visit during the festival.

Some of the varieties offered at the fest are Mango Jalebi, Mango Dal Dhokli, Fajeto, Raw Mango and Onion Bhajia, Mango Pulao, Goonda Kairi, Mango Curry, Aam ki Lunjee, Raw Mango Samosa, Mango Pulao, Mango Curry, Raw Mango Raita, Amrakhand, Aamras-Poori and amongst others dishes and accompaniments like Kairi Chutney and Mango pickles.

Commenting on the festival, Aji Nair, VP, F&B Division at Mirah Hospitality said, “This is one of the most exciting times at Khandani Rajdhani, Our team handpicks the choicest Alphonso mangoes sourced from the best farms in the Country. Our very own Maharaj’s then transform these mangoes into dishes, whichour patrons’ relish throughout the 2-month long festival. Year after year we receive an overwhelming response from units across the Country. This year too we are totally prepared to serve our guests with their seasons favorite Mango dishes.”

Arena at Taj Deccan, Hyderabad is celebrating the harvest festival and New Year by hosting Parantha Festival for its discerning guests till April 19, 2015. Executive Chef Sajesh Nair and his team have put together a unique compilation of vegetarian and non-vegetarian Paranthas after widespread research.

The menu is crafted in such a way that guests would be delighted and satiated as they relish on rich flavours of scrumptious Paranthas with flavoursome Lassi. Some of the parantha offered at the restaurants are, Boti Masala Parantha, Malai Cheese Masala Parantha, Prawn Piri Piri, Murgh Kalimirch Parantha, Baida Parantha, Paneer Hara Pyaaz Parantha, Achari Mushroom Parantha and the list goes on. The Paranthas are prepared in pure ghee and served along with Kaali Dal, Set Curd, Red Onions, Green Chillies, Pickles, Mint Kuchumber and a variety of flavoured Lassi.

Barbeque Nation, the casual dining restaurant chain is organising ‘Africa Magica’ – the African food festival at all its outlet in Bengaluru.

‘Africa Magica’ is an African food festival that offers patrons a chance to experience the magic of the mysterious and feral Africa.

“Africa Magica is Barbeque Nation’s endeavor to help our customers discover wild and magical Africa. Our special African food festival has dishes that have been crafted by our expert chefs, and are sure to delight the taste-buds of our patrons. Our menu sports an array of lip-smacking dishes and we are delighted to present our guests an unforgettable culinary experience,” said Uday Menon, Chief Business Officer, Barbeque Nation Hospitality.

Signature dishes include Kuku Paka – a mildly spiced, thick chicken-coconut curry from the coast of Eastern Africa; Tanzanian Shabbat Fish – a traditional fish delicacy made with a blend of Mediterranean spices and olive oil; and PiriPiri Tangdi – PiriPiri (African Bird's Eye Chilli) Chicken, which is the most famous barbequed preparation from Africa’s Mozambique region.

The vegetarian preparations includes Butternut and Shallot, Couscous Stuffed Tomatoes – Couscous tossed with green peas, corn kernels & dry herbs, stuffed in scooped tomatoes and served with creamy saffron sauce.

Also on the menu are beverages with exotic names inspired by Africa. Mocktails include Jungle Safari Sangria and West African Iced Chocolate Drink, while Cocktails include Dawa Cocktail. 

With this African food festival, Barbeque Nation is all revved up to let diners take a walk on the wild side. Visiting guests will be welcomed to a bright and vibrant atmosphere. Tattoo & Face Painting artists will do African based non permanent tattoos & face paintings.

The festival will be organised between April 10th and April 26th to explore the most delectable choice of cuisines all the way from Africa.

Experience India Society, an initiative of the leading hotel chains and tour operators through a public- private partnership with the Ministry of Tourism is all set to offer unique experiences of India through incredible cuisine at the upcoming Hannover Messe 2015 in Germany.

This will be one of the world’s leading trade fair for industrial technology. The event will witness leading Indian hospitality brands coming together under the aegis of Experience India Society to promote and market India as a preferred tourist destination through rich culinary experiences. India is the partner country for Hannover Messe 2015, which will be inaugurated jointly by Prime Minister Narendra Modi and German Chancellor Angela Merkel on April 13, 2015.

Themed around Make in India, foreign investors and visitors will get a chance to savour delicious Indian cuisine by 40 renowned chefs from leading six hotel chains such as Taj Group, The Oberoi Group, ITC Hotels, Marriott, Leela Hotels and Hyatt Hotels.

Chef Ravitej Nath from The Oberoi Group, Chef Hemant Oberoi of Taj, Chef Manjit Gill of ITC and Marriott’s Executive Chef Girish Krishnan along with their teams will represent Indian cuisine at the international platform. “It is a privilege to be a part of the world’s biggest industrial fair and showcase Indian cuisine to the global audience. This will further provide impetus to our efforts of promoting India as a unique tourist destination,” said Sushil Gupta, President - Experience India Society. Under the auspices of Experience India Society, the menu based on Prithvi-Rasa will present the sustainable cuisine of India.

Prithvi refers to Earth and Rasa refers to sense of taste in Sanskrit. The different permutation of the five elements of nature - Air, Fire, Water, Earth and Space – lead to the formation of six rasas - madhura (sweet), amla (sour), lavana (salty), katu (pungent), tikta (bitter) and kashaya (astringent).

The culinary experience aspires to encompass a pan India experience through menu featuring epicurean delights such as dal bukhara, dummurgh biryani, shammi kebab and gulabjamun.

The 30th edition of the hospitality and food exhibition which showcases great footfall from the industry is starting on 10th March.

This year, the organizers have increased the space to 45000 sqmts as compared to last year last year’s 44000 sqmts of gross area.

The event is targeting around 800 companies and 22 foreign countries are participating in the event. The group is also targeting to remain in sync with Make In India campaign.

The fair will be running two exhibitions simultaneouslt\y, Food India and Hospitality Ondia.

Food India will cover food, processed food, food additives & beverages, while Hospitality India will cover hotel and restaurant equipments and supplies etc.

The event will give stake holders chance to discuss, meet and make deal on the spot.

“The focus will be ‘Make In India’ where in there is an increase in participating countries to 22. It is an opportunity for the suppliers, buyers, opinion makers, and consultants to meet and discuss business possibilities. It’s the most reasonable way to get businesses,” said V Kumar, in charge GM and financial advisor Indian Trade Promotion Organisation.

The five daylong event is one of the biggest platforms where food and hospitality sector come together on single platform.

Union Minister for food processing industries, Harsimrat Kaur Badal will be chief guest for the inaugurating function on 10th March.

The event will be open for business visitors on all days while general public would be allowed on last days from 2pm to 6pm.

Sbarro a chain of pizza restaurants that specializes in New York-style pizzas and other Italian-American cuisine adds to the excitement of the ongoing Cricket World Cup with its sumptuous  ‘World Cup Value Meal’.

Priced at Rs 399 plus taxes, the special World Cup meal comprises two pizza slices, one drink, one dessert and one portion garlic stick. Those savoring the meal can take home a miniature bat and ball inscribed with the Sbarro logo.

“We are completely tuned to the preferences of our customers so as to serve them our delectable fare through innovative offers and meals as per the occasion. Hence, looking at the soaring level of enthusiasm among cricket-lovers, we came up with our special offer of the World Cup Value Meal. The Cricket World Cup is the perfect time for our customers to enjoy the merriment with our delicious range of pizzas,” said AkhilPuri, CEO, JIFPL.

To infuse more fun to the fiesta at Sbarro, all varieties of pizzas are divided into two groups, i.e Pool A and Pool B as per the World Cup. Each country gets a specially flavored pizza to its name. For instance in Pool A, the pizza NY-White is allocated for England, STUFFED-Sausage and Pepperoni for Australia, NY-Spicy Paneer for Bangladesh, PAN-Paneer Supreme for Sri Lanka, NY-Supreme for New Zealand, STUFFED Vegetable Extravaganza for Afghanistan and Pan-Super Supreme for Scotland. In Pool B, the STUFFED-Chicken Makhani Pizza is assigned to India, NY-Chicken Tikka for Pakistan, NY-Pepperoni for South Africa, NY-Ham & Pineapple for West Indies, PAN-Veggies Delight for Zimbabwe, PAN-Sausage & Jalapeno for Ireland and NY-Mushroom Olive for UAE.

Food connoisseurs and cricket fanatics can choose from a wide array of yummy pizzas and cheer for their favorite team at the World Cup. Patrons can also participate in the spin and win contest at Sbarro and support the Indian team with full gusto.(no details provided). The special World Cup offer is also available on Groupon.

Give the ongoing World Cup a gastronomical twist. See the pizzas compete with each other and cheer for your favorite team at Sbarro’s outlets in Gurgaon and Connaught Place.

Ramada Powai Hotel and Convention Centre has launched a Chinese New Year menu at its restaurant Skky.

The customers can peek into the Chinese culture by tasting the mouth watering food at the restaurant.

The menu consists of a perfect, wholesome meal, starting from the flavourful Haying spicy crab meat soup - Spicy Chinese herbs flavoured soup with tofu shiitake mushrooms and crab meat, accompanied by the crunchy Crispy water chestnut sautéed in the famous black pepper sauce.

The menu also has Traditional Chinese Fried Rice and noodles along with the customers favourite gravy,  Stuffed Chocolate Dumpling.

The Chinese delicacies are available from 19th to 28th February 2015.

Taj Deccan is proud to enhance the gourmet experience by hosting the Mangalorean food festival at Spice Junxion, the elegant and intimate South Indian restaurant serving a bouquet of coastal Indian delicacies from Andhra, Tamil Nadu, Kerala, Karnataka and Goa.

The festival is from February 19 to 28, 2015. The festival is being hosted by master chef Mahesh Naik from Cardamom restaurant in Gateway Hotel, Mangalore, who has personally flown in to interact with the guests and share his valuable recipes and vast experience.

The ten day festival aims to offer an array of traditional dishes such as yeti ghee roast, kurli nei roast, massa sukha, lambu sukha, Neeruli bhaji, massa kajipu, yeti pulli munchi, kori roti, Kori gassi, vegetable gassi, pineapple sasway, moode and the dessert comprises of ragimani, kashi halwa, appi payasam and plenty more.

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients in Mangalorean curry, so are ginger, garlic and chili. Vegetarian cuisine in Mangalore is known as Udupi cuisine, is known and liked throughout the region.

Khandani Rajdhani, known for its vegetarian thali is hosting Kathiyawadi food festival – a beautiful blend of rich spices and culinary delights from Gujarat’s royal Kathiawar region.

The customers can experience the taste of Kathiyawar combined with traditional blend of exquisite flavours and textures at the festival all this month across all Khandani Rajdhani outlets.

“We are very excited to introduce this festival at Rajdhani. Kathiyawadi cuisine is a splendid array of colorful, spicy and unique dishes from different parts of the region. Our Maharaj’s have perfected this cuisine to offer guests a traditional blend of dishes true to the region. We look forward to delighting our patrons with this festival that will go on for over a fortnight,” said Aji Nair, Vice President, F&B Division, Mirah Hospitality.

Some of the delicacies served at the festival include Rajdhani’s famous Undhiyu, Ringna no holla, Kathiyawadi Masala Khichdi, BajriRotla, Turiya Sambhariya, Khichiu, Fada Ni Khichdi, Adadiya Pak, GolPapdi, Doodh Pak, Jalebi and BhareliDungri.

The ambiance of the restaurant too has been themed around a village setting giving customers the feel and experience of a Kathiyawar village.
 

The Mix by The BrewMaster is organising Lucknowi Food Festival from 15th February till 5th March 2015.

The nineteen day festival will reflect the richness of the cuisine of the city synonymous for its exquisite food and culture.

The festival will serve its customers dishes ranging from Kababs, Nihari, choicest desserts such as Kheer Lahasooni and other traditional sweets.

“We try every bit to make our customers and guests feel special and valued. So, what better way to treat them alike with the true Nawabi food from Lucknow. I’m sure that both our regular guests and food connoisseurs will love it, said, Santosh, Sous Chef, The BrewMaster.

The meal for two will cost around Rs 1500 plus taxes and the offerings would be available both during Lunch and Dinner.

Cooked in the traditional slow fire method (dum style cooking), the festival serves wide variety of traditional vegetarian and non-vegetarian dishes.

The starters include among others mouth watering starters such as Veg Shikhampuri, Wah wah Kalmi Bharwan Tangdi, Galwat Kebab.

The main course has Lucknowi Gosht ki Dum Biryani, Paneer ka Dulma, and of course the all time favourite Aminabad Ki Nihari.

Complimenting the food are desserts like Lucknowi kheer lahasooni and Zaika-e-Shahi and other sweets signifying the cuisines of the area.

Dubai Exports, the export promotion agency of the Department of Economic Development in Dubai said that India is a highly promising market in food sector a networking sessions held by the agency, reported PTI.

Dubai export promotion agency organised a networking session during Gulfood to link key Indian suppliers to the exporters in UAE.

The networking session was attended by over 70 suppliers from India.

Dubai Exports facilitated 90 business-to- business meetings between the two sides during the exhibition held in Dubai from 8th to 12th February.

It was part of linking key suppliers in India to the UAE as a major source market, a released issued by the company said.

"Dubai Exports and its overseas offices play a pivotal role in supporting local exporters through varied programmes. The International Buyers Programme is one among them and it includes organising missions and platform for buyers and suppliers to connect with exporters in the UAE across hosted meetings," said Mohammed Ali Al Kamali, Deputy Chief Executive Officer, Dubai Exports.

India was a strategic market for Dubai and the UAE in general and the Indian economy is projected to grow 6.7 per cent on average during 2015-2019 according to the Organisation for Economic Co-operation and Development ( OECD).

"Economic dynamism along with the size and diversity of tastes automatically make India a highly promising market for the foods sector," added Kamali.

“Meanwhile, the dairy industry in India has emerged remarkably stronger post the 'White Revolution' and continues to grow. By 2020 the combined strength of the organised and unorganised dairy sector in India will reach formidable levels," shared Naema Bannai, Manager of Overseas Office Services at Dubai Exports.

Indian foods sector will also enter into new products, services and partnerships, the group believed.

Sscence, the fine dine restaurant located at Sahara hotel is celebrating its first anniversary with a month-long food festival serving Indian delicacies.

The restaurant has over 140-cover where customers can easily see what they ordering as the restaurant offers a tablet-based menu in 15 sections.

"We've presented images of the food as it will be served to the guests. We did not involve any professional photographers," said Chef Sanjay Bahl, Director F&B, Surya Hotel.

This week (Feb 8-13), the restaurant is serving up Punjabi fare, followed by Shahjahanabad ki sair (Feb 15-21), on the conclusion of which there will be a cooking class by Nazish Jalali, who belongs to Rampur and knows all the intricacies of that city and old Delhi.

"We started with delectable Awadh cuisine from the first to the seventh and rounded it off with a masterclass by Chef Arif Qureshi, whose great grandfather is credited with fashioning Lucknow's world-famous Tunde kabab," Bahl added.

Sscence will also host a Kayasth Food Festival from Feb 22-27 while Feb 28 has been set aside for a talk by eminent food critic Anoothi Vishal.

In between, there will be a special celebration of these four cuisines on Feb 14, the first anniversary.

Sscence, in fact, is the reincarnation of two outlets - Le Cafe and 7 (serving seven Indian cuisines) on the hotel's lobby level.

A buffet at the fest would cost over Rs 1,750 per person plus taxes without alcohol.

India shines as it forms the largest country pavilion at the Gulfood 2015 exhibition from 8-12 February 2015 at the Dubai World Trade Centre (DWTC).

270 Indian companies and trade associations will display their products at the exhibition under the ‘India’ banner.

Gulfood is managed and hosted by the Dubai World Trade Centre (DWTC), which provides more than three decades of experience in delivering world-class events in the Middle East.

Indian exporters have also emerged as prominent sponsors at Gulfood 2015, with diamond, gold and silver sponsorships with huge branding and visibility at all corners of this mega expo.

India’s prominence at this leading global forum recognises the country’s emerging role as a preferred supplier in the world market. Indian exporters are being lauded at Gulfood as quality suppliers of cost effective and sustainable food products.

The Consul General of India, HE Shri Anurag Bhushan will inaugurate the Indian pavilion, and will host a networking dinner in honour of the Indian participants at Gulfood 2015.

The dinner is supported by the India Trade & Exhibitions Centre, Sharjah, Middle East, and co-hosted by New Delhi based Comnet Exhibitions Private Limited.

The Indian government has played a major role in promoting the food export industry by investing in forums like Gulfood.

“Gulfood is one of the most important fairs in the world, and is very popular amongst importers and exporters around the globe as it provides a rewarding platform for them. It’s an ideal international meeting place for the food industry,” said SS Nayyar, GM, Agricultural and Processed Food Products Export Development Authority (APEDA).

Other important official agencies, which are regular participants, include the Cashew Export Promotion Council, Coffee Board of India, Indian Oilseed & Produce Export Promotion Council, Spices Board of India and Tea Board of India.

The assortment of product and services available at this important expo range from agro commodities, biscuits, buffalo meat, coffee, juices, processed food, ready-to-eat foods, rice, tea, and much more.

Ashwin from Malaysia has won the 1st International Young Chef Award that was being hosted at IIHM Kolkata.

World's First International Young Chef Olympiad 2015 was inaugurated in Kolkata on 29th January at the city center.

In an Olympic style opening ceremony, all the participating countries marched along with their respective country flags supported by their teams and cheers of the crowd.

Participating countries were United States of America, United Kingdom, Spain, France, Switzerland, China, Malaysia, Thailand, Myanmar, Kenya, Zimbabwe, Sri Lanka, Bangladesh, Bhutan and India, which was represented by Dhriti, 3rd year student of IIHM Jaipur, who was greeted with the largest crowd cheer.

Scott Furssedonn Wood, The British Deputy High Commissioner in Kolkata, congratulated the teams and wished them luck for participating in the first ever International Young Chef Olympiad in the world.
    
The International Young Chef Olympiad trophy was unveiled by Dr Suborno Bose, Founder of YCO Initiative, Chairman of the Organizing committee of the Young Chef Olympiad and Chief Mentor of International Institute of Hotel Management, followed by the grand entry of the Olympiad flag, carried by four successful women of India - Madhumita Mohanta, Exec Chef, The Lalit Great Eastern - Kolkata; Siddhika Ghosh - Owner of Restaurant "The Wise Owl" in Kolkata; Chef Payal - Master Chef finalist from Kolkata; and Chef Preeti Singh - who made Kolkata proud.

The oath taking ceremony was undertaken by representatives of the participating countries, judges and the coaches. From India, Dhriti took the oath on behalf of all the participants. Equally scintillating was the entry of the brightly lit Olympiad torch carried by Garima Poddar, Winner of the Young Chef India Schools 2014 contest held in London, who along with all the contestants on the stage joined hands together to light up the flames carefully incorporated on the top of the cake, under the supervision of the Culinary Director of IIHM Chef Sanjay Kak.

The Grand Finals were equally competitive where judges asked the contestants to make only vegetarian dishes. To top it up, the contestants from France and Spain had never been trained to make a purely vegetarian dish.

The winner was Ashwin from Malaysia, followed by 1st runner up Marcin from Spain and 2nd runner up Tajinder from UK. Judges were impressed by the talent and introduced an award for the Outstanding Dish as well, which was won by Ian from Kenya.

Ashwin, the 2015 International Young Chef Olympiad winner, took home a cash award of $10,000 USD, a gold medal and memories from India to cherish for a life time.
Quotes:

"I dream to put India on the culinary map of the world. I dream to create the awareness among million of Indian youngsters to realize that culinary and hospitality is the most promising and creative career. I dream of an India where like the IT industry, the culinary and hospitality industry becomes a driving force behind our rising economy and I dream of an India who will produce thousands of celebrity chefs who would conquer the entire world. We promise to bring 100 countries in the 2nd International Young Chef Olympiad in 2016," said Dr. Suborno Bose, Chairman, IIHM Global & Chairman, Executive Committee - YCO.
 

Over 270 Indian food companies and trade bodies are participating in ‘Gulfood’ which is going to held in Dubai from 8th February to 12th February, reported PTI.

Some of the brands which are participating in the food fest include Priyagold, Parle,  Allanasons, Amira, Bonn, Cremica, Dukes, India Gate, Parle, Priyagold, MTR, Mothers Recipe, Ramdev and Rasna amongst others.

The food brands will showcase their products at the fest in a bid to expand their business to the newer market.

Not only the food brands and trade associations, the Dubai fest will also have many government organisations participating in the 'Gulfood'.

“India has actively and regularly participated in Gulfood and this year is no exception,” a statement from the Indian consulate in Dubai said.

The major government enterprises expected to take part in the expo are the Agricultural & Processed Food Products Export Development Authority (APEDA), Cashew Export Promotion Council, Coffee Board of India, Indian Oilseed & Produce Export Promotion Council and the Tea Board of India.

The assortment of products and services that would be available at the expo range from agro commodities, biscuits, frozen meat, cashew, coffee, fruit beverages, oilseeds, processed food, ready-to-eat foods, rice, spices, tea among others.

Barbeque Nation, the casual dining restaurant chain is organizing “Treasures of the Sea” food fest.

The customers can enter into a whole new world of the Seafood barbeque festival and treat their taste-buds to the scintillating flavors of marine delights.

‘Treasures of the Sea’ is a seafood festival that aims to enthrall diners with the freshest and tastiest catch from the seas.

Some of the signature dishes include Crumb Fried Squids with aioli dip– delicious breaded squid rings deep fried and served with garlic mayo; Crispy Fried Anchovies with Tarmint Sauce–baby anchovies dusted in flour and crispy fried, served with tomato mint sauce; Nasi Goreng– Indonesian Seafood fried rice topped with a fried egg; and Mangalorean Crab Curry– fresh crab spiced with a zing of coconut based gravy.

Also on the menu are vegetarian preparations such as Lychee Surprise– seedless lychees stuffed with cottage cheese and olives, deep fried, marinated and skewered cooked over charcoal; and Thai Green Curry– veggies cooked in a green Thai curry with lemon grass and galangal. The seafood menu has even been extended to desserts – with innovations such as the Blue sea cheese cake–a blue curacao flavored cold dessert.

With this seafood festival, Barbeque Nation prepares to turn into an entertainment hotspot with its ambience reflecting the deep blue sea.

The restaurant will welcome its customers ‘on-deck’ by pirate concierge. Games such as Paper-boat making, Ring the Sword, Fishing Games and more, have been added to the ambience to give it a beachside feel.

The offer is valid at all 7 outlets in Bangalore (Indirangar, Kormangala, JP Nagar, Lido Mall, Whitefield Road, Kammanahalli and Electronic City) between January 23rd and February 8th.

“Treasures of the Sea is Barbeque Nation’s endeavor to take its customers on a tour of the finest riches of the sea. Our special seafood festival has dishes that have been crafted by our expert chefs are sure to delight the taste-buds of seafood lovers. Our menu sports an array of lip-smacking dishes and we are delighted to present our guests an unforgettable culinary experience, said Uday Menon, CBO, Barbeque Nation.

“Customers today seek the thrill of deriving maximum pleasure for their taste-buds. This special food festival menu does just that – offers a plethora of tastes from the sea. We look forward to cater to the tastes of our customers and put together a terrific dining experience, added Vikram Vikas Varma, Head – Marketing, Barbeque Nation.

Barbeque Nation is a pioneer in India to promote ‘DIY’ (do-it-yourself) cuisine with a concept of live on-the-table grill in India and is today the largest casual dining brand in the country.

International Institute of Hotel Management (IIHM) is hosting young chef Olympiad in Kolkata from 26th January to 31st January 2015.

The first of its king chef Olympiad is supported and partnered with Incredible India, Ministry of Tourism, Government of India.

Undergraduate students from over 15 nations including USA, UK, Spain, France, Switzerland, Thailand, China, Malaysia, Sri Lanka, Singapore, and Germany areparticipating in this unique culinary event.

The contestant will showcase their culinary specials on the first three days and the winner will be awarded a cheque of US $10,000, apart from all the learning and sponsorship gifts.

The first three champions will also be awarded with Gold, Silver and Bronze medals.

Professor David Foskett, World-renowned chef, Culinary Arts expert and author, will be chairing the Panel of Judges. Along with him on the panel, will be renowned Chef Brain Cleere, Director of  Culinary Development at Hyatt International, South West Asia; Chef Eric Neo, Vice President, Singapore Chef Association; Chef Kunal Kapur, Chef Robert Boggio, Celebrity Italian Chef, Karen Anand, renowned international food writer and critic; and Chef Shaun Kenworthy, Celebrity chef, restaurateur and consultant.

The opening ceremony will be held on 29th January at City Centre 1, Salt Lake City. The finals would be among the "Super 8" or eight of the best chefs selected by the judges. The heats and Finals would be held at Indismart Hotel where the Young Chef contestants would be cooking some of the most exotic and delicious dishes from all over the world.

The Awards Night and Closing Ceremony is scheduled at Nalban Boating complex, Salt Lake City on January 31st 2015.

Meanwhile, Shri Pranab Mukherjee, Hon'ble President of India, is expected to grace the occasion as Chief Guest.

The competition will be based on theme-based cooking. The countries will be divided in teams, which will cook different dishes for the judges. Pressure test will be an integral part of the competition as well as strict hygiene will be key.

Dr Lalit K. Panwar, Secretary, Ministry of Tourism said, "I am happy to note that International Institute of Hotel Management, Delhi with the support of Ministry of Tourism is organizing the first ever Young Chef Olympiad on 29 - 30th January 2015 at Kolkata. I am also happy to note that this event will bring talent from over 40 countries across the globe.

Rodeo, the standalone Tex Mex Restaurant is paying a special tribute this Republic Day with a specially designed menu and a weekend full of patriotic extravaganza.

The restaurant has crafted specially designed menu featuring, Exotic tricolor mocktails like Cowboy’s Salute made with lemonade, mint crush & ginger ale and lip-smacking main course dishes like Queso Talalpan (Cottage Cheese Talalpan), Cauliflower Tenango (Cauliflower Tenango), Pollo Guadalajara (Chicken Guadalajara) and Pollo Con Jalapeno Cristalizado (Chicken in Jalapeno Sauce).

Rodeo will showcase a delectable table set for for both vegetarians and non-vegetarian lovers.

And to feel the India’s historic journey, the restaurant is decorated in tricolors for the occasion.

The Republic Day menu is priced at Rs 525 plus taxes. And a meal for two is priced at Rs 1500 onwards plus taxes.

The offer is available from 23rd to 26th January 2015 from 12 pm onwards.

Chaayos, a contemporary interpretation of the chai adda has opened its outlet at Punjabi Bagh Club Road.

With this opening Chaayos has taken the number count to eight, with presence in Delhi, Guragoan and Noida.

Chaayos started its operation in November 2012 with an idea of serving "Meri Wali Chai", a chai made exactly for the customer liking the minute they place their order.

The cafe offers 12 add-ons to its customers and a total of over 12,000 ways to make their chai at Chaayos.

Chaayos will also participate at the Jaipur Literature Festival - the biggest literature festival in the world starting from 21st January and spanning over 5 days.

The cafe offers a wide range of chai blends along with national and international sandwiches.

The menu comprises maggie sandwich, butter chicken sandwich, keema pav and vada pav along with adrak, tulsi, kali mirch chai with 30 ml milk.

Chef Vikas Khanna, the award-winning Michelin-starred Indian celebrity has been approached by a Hollywood studio to make a biopic on his inspiring journey from Amritsar to the US, reports IANS.

The officials from the studio have already paid a visit to Chef Khanna’s hometown, Amritsar to do a recce of the same.

"Yes, it's true. A Hollywood studio has approached me for this project. The plan is that I will first release a book, like a biography, and then follow it up with a movie," said Chef Khanna in a statement.

"In fact, the preparations have already started. I recently took them to Amritsar to show them the early part my life," he added.

Khanna will be seen hosting the fourth edition of ‘MasterChef India’ on Star Plus.

Chef Khanna has asked the studio to cast a Bollywood actor for portraying his life and his favourites are Aamir Khan, Farhan Akhtar and Nawazuddin Siddiqui.

“My only condition for this was that they cast an Indian actor. I want someone who's art I believe in to portray me. I want either Aamir Khan or Farhan Akhtar to play me. In fact, even Nawazuddin Siddique would be good,” added Khanna.

Khanna's life makes for an interesting story. Born with misaligned legs and feet, his tryst with cooking began with his mother's kitty parties. Today, he owns a New York restaurant Junoon, which is widely popular.
 

Mad Over Donuts, the Singaporean donut chain’s annual chocolate extravaganza fest is back.

The donut lovers can indulge themselves in heavenly chocolate flavored donuts throughout January.

The donut fest will be held from 7th January to 10th February 2015.

MOD has introduced three new chocolate flavors which include Chocolate Star donut, Popping Chocolate donut and Crunchy Break donut.

• Chocolate Star donut: Dipped in milk and white chocolate and topped with vanilla buttercream & 5 Star chocolate.
• Popping Chocolate donut: Dipped in dark chocolate and coated with chocolate crispies.
• Crunchy Break donut: Dipped in dark chocolate, with Kitkat chocolate and topped with a drizzle of white chocolate hearts.

The donut is priced at Rs 59 for a single piece.

Mad Over Donuts has created a niche for itself in the F&B segment being the first concept of its kind to enter India.

The stores are present dominantly in malls, airports and high streets, specially designed to showcase the donut-making process and provide a multi-sensory experience for customers.

The donut chain currently has a strong foothold in cities like New Delhi-NCR, Mumbai, Pune and Bengaluru.
 

Kebab e Bahar presents a unique melange of Punjabi style Dhaba fare specially crafted by Chef Bilal and his team of expert chefs.

The delectable dishes are styled to create an unmatched experience at the speciality restaurant Kebab e Bahar from 9th January to 18th January, 2015.

The Sher e Punjab menu comprises of wholesome Punjabi dishes such as anda curry, tandoori chicken served with an assortment of Indian breads.

The restaurant is dressed in the trappings of a traditional Dhaba with thatched roof, interactive food counters, live food displays, rustic seating and popular film posters.

Chef Bilal and his team of chefs have crafted a special menu that features an array of authentic delicacies where guests are both delighted and satiated.

Showcasing an array of delicacies from across the country the menu opens with a selection of favorites such as Tawa Paneer Sirka Pyaz, Hare Mutter Moong Dal, Sarson Ka Saag, Dal Bhaluchi, Chicken Boti Masala, Murgh Gadh, Fish And Radish Curry, Dhaba Murg Masaledar, Chikkar Chole Murg. The cereals includes rotis like: Lahoori Kulcha, Amritsari Kulcha, Mirche Ke Paratha, Chane Ka Paratha, Hare Pyaz Ka Kulcha and rice: Mutton Biryani, Chicken Biryani, Subz Biryani, Moti Mutter Pulao, truly reflect the traditional gastronomical habits of the region.

The dessert menu offers traditional favourites such as with Jalebi Rabadi, Gur Da Halwa, Makahane Ki Kheer, Lauki Halwa, Zarda.

The ‘Sher e Punjab Festival’ can be experienced over dinner at Kebab e Bahar Taj Banjara 7:30 pm to 11.30 pm from 9th January to 18th January, 2015.

Mumbai based restaurant, which entered Delhi last December, is organising Strawberry Festival. The restaurant will organise the festival throughout January, ending on 31st January.

The customers can groove to the tune of strawberries with the likes of Strawberry Shake, Strawberry Juice, Strawberry Cream and Strawberry Ice cream.

The Juices and Shakes are priced at Rs 135 plus taxes, while Cream and Ice Cream are priced at Rs 150 plus taxes.

Shiv Sagar Veg Restaurant was started in 1982 to provide authentic vegetarian food. Their speciality lies in serving multi cuisine vegetarian foods.

The restaurant serves everything from Mexican, American, Italian, Japanese and Chinese.

Presently, the restaurant has its outlet in cities like Mumbai, Pune, Goa and Kolkata. And has their franchised outlet in Ahmedabad and Baroda.

Goa is planning to organise a four day wine festival from 23rd to 26th January, said an official statement by tourism ministry, reports IANS.

The four day festival will be organised by Goa government’s tourism department with participation of more than 20 Indian wineries.

Apart from this, major renowned spirit brands will also be participating in the Grape Escapade, the popular wine festival.

The four day fest will also be hosting over a dozen restaurants and catering outfits over the four day period under the name of 'Popular Gourmet Festival'.

"Last year, we had 40,000 participants and visitors during the four-day Grape Escapade and it was an enthralling experience for one and all. We are sure that this year too it will be a success," said, Dilip Parulekar, Tourism Minister.

The event is also expecting an increase in B2B participation between wineries, hoteliers and restaurants as Grape Escapade provides a platform for business and trade partnerships at every edition organized during the last one decade.

"The festival also adds economic value to Goa every year as it brings together restaurateurs, wineries, and hospitality and lifestyle players and provides business networking opportunities to F and B managers and wine manufacturing units," added, Minister.

Meanwhile, all four days will feature an exclusive wine tasting sessions for invitees and wine connoisseurs apart from other allied events like grape-stomping, crowning of the Grape Escapade Queen for the year, live music, fashion shows and much more.

Barbeque Nation, India’s leading barbeque restaurant chain is organisng ‘Grill Se’, a bollywood themed festival.

The restaurant chain will offer a range of new beverages with flavours as exciting as bollywood phrases they were derived from.

Visit any of Barbeque Nation’s outlets in Bangalore (Indirangar, Kormangala, JP Nagar, Lido Mall, Whitefield Road, Kammanahalli and Electronic City) between December 19th and January 4th to celebrate Christmas and New Year.

Cocktails like Paan Somras Wala– Paan flavoured Whiskey served in old fashioned glassware; Kaan Khol Ke Pee Lo – a margarita for true spice lovers; Khoon Pee Jaoonga–a classic Bloody Mary with the greenness of Parsley;Mogambo Khush Hua–a deceiving drink for the discerning drinkers-are bound to enthrall patrons. 

The bollywood-themed mocktails such as Soda Akbar–a refreshingly cool concoction of fennel, cucumber and basil; Aakhein Khulli – smoky concoction with a burst of citrus and fruity flavours; Saath Khoon Maaf, Laal LaalHoth Arey Oi Elaichi and many more,are clever concoctions that have been carefully spiced with unusual ingredients as well as bollywood masala. 

“Grill Se is a celebration of Bollywood movies which have created some memorable characters over the years, dialogues that have become folklore and songs that are hummed decades after they were released. Our special Bollywood themed beverages menu and activities are sure to tickle the taste-buds and our guests’ creativity. Grill Se is Barbeque Nation’s endeavour to create a memorable, fun-filled party to celebrate the festive season and usher in 2015 with a bang”, said, Uday Menon -CBO, Barbeque Nation Hospitality Ltd.

“The spirit of a festival is best reflected through its food – and there is no better way to celebrate the Christmas spirit than through a traditional Yuletide repast. Many will look for an experience that sets this Christmas and New Year’s apart and we are delighted to present our guests an unforgettable culinary experience”, said, Vikram Varma– Marketing Head, Barbeque Nation Hospitality Ltd.

Barbeque Nation is a pioneer in India to promote ‘DIY’ (do-it-yourself) cuisine with a concept of live on-the-table grill in India and is today the largest casual dining brand in the country. The restaurant offers a pre-fixed menu with a fixed price. The menu is drawn from Mediterranean, American, Oriental, Asian and Indian subcontinent.

Dlecta Café, one of India’s leading beverages vending Solutions Company has observed International Tea day by creating awareness on tea followed by a Tea Tasting session to celebrate the legacy of the iconic beverage.

Prahlad Kakkar, renowned Ad man and tea aficionado attended the event and shared stories on his love for the beverage. The day was also marked by the unveiling of the first ever automatic fresh tea brewing machine. The machine is unique to the world of tea and is being patented for technology.

International Tea Day has been observed since 2005 in many tea producing countries. The first International Tea Day was celebrated in New Delhi on the 15th December 2005 and has ever since been observed by several countries each year.

“International Tea Day was formerly introduced with the aim of drawing global attention of governments and citizens to the impact of global tea trade on workers, small growers and consumers. The forum has helped many small scale growers and workers to come together and become a collective voice of the industry. Today, we observe this day to continue reminding ourselves that tea is not just the favourite beverage of India but also that there is an entire industry that thrives and livelihoods that sustain because of tea,” said Deepak Jain, Founder and MD, D’lecta Foods Pvt Ltd.

“Even though Tea is lot more subtle and varied than coffee it is losing out to it because the younger generation is adapting to it and it is not promoted sufficiently. Tea is our heritage and should be promoted as the national drink of India,” added Pralhad Kakkar.

India being the second largest producer and biggest consumer of tea after China, is a global lead in this segment and holds fourth place in exports after Kenya, China and Sri Lanka, and together with these nations account for 78 percent of world production and 71 percent of world exports.
 

Cointreau, the world famous Orange liqueur brings ‘La Maison Cointreau’, an international bartending challenge for women to happen on 13th December.

In the debut edition of the Indian challenge, Cointreau is looking to crown the most talented lady mixologist of India as the very first ‘Lady Mixologist of the Year’.

The competition has been recognising mixologists in key brand markets globally who are visionary talents by enabling them to showcase their creativity and represent the spirit of Cointreau.

For its first Indian edition, Cointreau brought together 18 talented female bartenders from across the country through a three-city semi-final held in Delhi, Mumbai and Bangalore. Each mixologist put up classic Cointreau cocktail like the cosmpolitan, Margarita, Side Car, White Lady and Daiquiri.They were then judged on parameters such as knowledge of the original recipe, bar set-up and efficiency, bartending skills, presentation of recipe and taste.

After rounds of stringent evaluation by esteemed panel of judges including shatbhi Basu, India’s first woman bartender; Cointreau finally announced the names of eight finalists who will compete at La Maison Cointreau, India finals on December 13th, 2014 at Hotel Leela, Gurgaon.

The winner of La Maison Cointreau India shall be flying across to Bangkok, Thailand to represent India at the International La Maison in January 2015.

“We are glad to present Cointreau’s global initiative – La Maison Cointreau to India. For the first time, the brand has introduced a twist to the challenge by giving an opportunity to young and talented female bartenders in the country – an initiative which we hope shall bring together this community in its nascence. Cointreau is best known as the key ingredient in manyclassic cocktails and we are confident that this initiative will get the brand closer to its key stakeholders – the bartenders,” said Rukn Luthra, Managing Director, Remy Cointreau - Indian sub-continent and Gulf.

Subway, the world-renowned sandwich restaurant chain has conducted ‘The Fitter You' challenge at C-21 mall this week, encouraging consumers to make healthier choices and undertake physical activity to stay fit.

The event that went on throughout the day witnessed participation - especially from college-going students, who were asked to take a fitness challenge by working out on a treadmill and a cross-leg machine for five minutes.

All the participants were then analysed on the basis of calories burned along with the distance covered in the given time.

“Healthier food habits and an active lifestyle are inherent ingredients of keeping fit. The brand proposition of Subway emphasizes on the need for smart and healthier choices especially in today’s fast-paced life,” said Abhishek Bahety, Development Agent, Subway, Madhya Pradesh.

Subway restaurants offer a wholesome range of sandwiches and salads along with low-fat condiments that support an active lifestyle.

All the participants who took the challenge were given a free Body Mass Composition (BMC) analysis from the Barbarian gym and submarine sandwiches (Subs) to relish the experience. Participants who bagged first, second and third positions claimed free Subway meal vouchers worth Rs 1,000, Rs 500 and Rs 250 respectively.

Rodeo, the standalone restaurant located at Connaught Place has introduced lip-smacking gastronomic delight this winter.

The restaurant has organised a ten day ‘Steak Festival’ from 28th November to 7h December.

The special ‘Steak’ menu features tender, juicy, delectable steaks that sizzle on the grill. The customers can take their pick from the array of options like Seafood Acapulco Steak, Camarones steak, Lemon Confit Fish Steak, Pomfret steak, Cowboy Steak Peperonata, Chicken Steak Marsala, Pollo Corazon Steak, Viennese Piccata Steak, Rib-Eye steak, Tenderloin Brisket, Cheese steak Hawaiian and many more delectable options in addition to scrumptious appetizers and desserts.

The cowboys at Rodeo in their hats and colourful ponchos set the Tex-Mexican mood promising an evening of unlimited fun.

The restaurant is also organising performance by country singers and Dj.

The festival menu is priced at Rs 650 plus taxes and is available from 12 PM to 1 AM (all day long).

Palate Fest 2014, the world class food fest is organised by Palate Fest with NDMC to bring all restaurant chains on one single platform.

The group has tied up with over 45 restaurants and bars in the city along with the gourmet food suppliers and manufacturers to give the food enthusiasts an experience of emerging flavours and cuisines in the city.

“The festival isn’t just about eating- it’s about the entire experience while strolling the grounds of Nehru Park,” Aditi Kapoor, Founder and Director, Palate Fest Pvt Ltd said.

The leading names who are showcasing their stalls, food markets, cookery workshops are The Taj Mahal Hotel New Delhi, Akira Back- JW Marriott, Olive Bar & Kitchen, Farzi Cafe, The Beer Cafe, The Park and the list goes on.

“This year, we are celebrating the centenary year and we wish to reach out to the people with a string of festivals. We are happy to associate with Palate Fest for this grand food festival that brings mouth watering cuisines across the world under one roof," Jalaj Srivastava, Chairperson, NDMC said.

Manjushree Technopack Ltd, South East Asia’s largest PET and Preform manufacturer has won four India Star Awards for the year 2013-14.

The India Star Award, by leading industry body, Indian Institute of Packaging (IIP), is the premier award amongst India’s packaging fraternity.

Manjushree won the awards for four of its packaging innovations provided to leading companies, Coca-Cola, United Spirits Limted, Nambisans’ and Himalaya. The company won the awards under the category of ‘Consumer Packaged Product Design’.

"It is for the sixth year that we are being awarded with this prestigious recognition. We are excited about winning four awards this year and thank IIP and the rest of the packaging fraternity for the continued support and encouragement. We look forward to continue the good work and more importantly, adding value to consumers and brands through our packaging solutions," said Vimal Kedia, Managing Director, Manjushree Technopack Ltd.

Manjushree is Bangalore based plastic packaging major and the company closed 2013-2014 with a turnover of Rs 437 crores.

The company is involved in the manufacture of specialty plastic packaging products for domestic /export markets; it caters to the packaging needs of leading companies in FMCG, Pharma and Food & Beverages sectors.

Benihana, the Japanese restaurant located at Epicuria mall – Nehru Place, Delhi is celebrating International Men’s Day on 19th November.

On Wednesday, all men with moustache and beard will enjoy a complimentary drink and a gift from Artychoke who is supporting this initiative with Benihana.

The entire day is dedicated to men with special gifts and delicious Japanese food amidst resplendent ambience.

Benihana is a globally recognised brand from last 50 years when it comes to Japanese Teppanyaki food.

Benihana offers more than just sumptuous Japanese food to its customers. It’s a place where chefs go out of the way to make your meal more fun while cooking on the live grills.

Earlier this month, the restaurant known for its distinct and innovative preparation methods employing only the finest and freshest ingredients has offered customers to win a chauffeur driven car for a day. 

Pause Wines, a brand that offers the best wines in India will be part of Bandra Wine Tasting Festival.

This festival exhibits only the best brands of wines in India.

Bandra Wine Tasting Festival will take place on 15^th and 16th November 2014 and is an avenue for wine lovers.

Pause Wines is a brand with an aim to be a premier wine producer and provider in the country.

Pause Wines, as part of the festival, will offer a scrumptious gourmet experience of classic wines with its perfect variety – Shiraz, Cabernet Sauvignon, Tempranillo, Merlot, Sauvignon Blanc, Chenin, Chardonnay, Indian Pearl, Indian Nectar, Ruby Red, Port wine and Puro.

The brand ensures that thewines are made with care to achieve the perfect mixture of a particular style of preparation, classic ingredients, and utmost quality.

The stall will witness exiting wine tasting sessions and offers for all the visitors.

Hyatt Hotel has introduced Hyatt Culinary challenge in India. The first challenge was organised on 2nd November at Hyatt Regency, Mumbai.

The initiative was taken to focus on the rich culinary heritage the brand has introduced in India.

The challenge is slated to become an annual event, with the inaugural season which commenced on 31st October 2014, across selected Hyatt locations in India.

Food has always brought people together. This year’s Hyatt Culinary challenge is a medium to get those with a passion for flavours under one roof to reveal their culinary skills whilst supporting a noble cause. We are happy to be hosting the event this year and look forward to indulging in the creations of renowned corporate actors”, said, Eric Weber, General Manager, Hyatt Regency Mumbai.

“This is our first effort of its kind at organizing a culinary challenge, and we do foresee some astonishing culinary skills on display by our renowned and esteemed corporate partners” said, Kedar Bobde, Executive Chef, Hyatt Regency Mumbai.

Hyatt India Culinary challenge preliminary rounds were held across Hyatt Hotels in Bangalore, Chennai, Delhi, Mumbai, Raipur, Ahmadabad, Kolkata, Pune and Hyderabad. The finale of the challenge will be held at Hyatt Regency Delhi on 22nd of November 2014.

The Hyatt Culinary Challenge will bring together individuals from the corporate realm on a common platform where they will showcase their culinary expertise and passion for food in a unique culinary event.

Each participant will be paired with a child from the SMILE foundation, Hyatt’s partner NGO in India and they will execute a recipe of their choice for the judges. The corporate winner from each city will compete at the grand finale in Delhi in November 2014.

According to Vikram Singh Verma, COO, SMILE Foundation, “In order to bring some real and permanent changes in the lives of the most deserving children across India, members of the civil society need to be involved proactively in the process of development. We are overwhelmed by the support from Hyatt India and hope for continued collaboration in the future to see lasting impact in the upliftment of our local communities.”

Best Foods, one of the top manufacturers of brown rice in the country, gets accreditation from Indian Culinary Forum (ICF).

The brand has created a niche for itself both in India and globally. Best Foods, one of the leading premium basmati rice companies in India got the most coveted accreditation from the Indian Culinary Forum (ICF), India’s leading association of professional Chefs. The brand was accredited on a host of parameters such as excellent quality, length of grain, delightful aroma and unmatched packaging.

The prestigious ICF accreditation for Best Foods was announced on the occasion of the 11th Annual Chef Awards for the International Chefs Day.

Speaking on the occasion, Dr Aayushman Gupta, CEO, Best Foods Ltd, said, “Best Foods was conceived with a single-minded objective to delight consumers across the globe with superior quality of rice. Delighting consumers have been our passion and we are working towards it on a constant basis.”

The brand is targeting different consumers such as housewives, working women, young executives, B2B segment, restaurants and clubs. Best Foods has chalked an ambitious plan for the coming years.

The brand is presently clocking at Rs 2,600 crore with an increase in demand for Basmati rice due to factors such as increasing domestic prices and export demands.

The brand is targeting Rs 5,000 crore by 2017. Best Food has also expanded their product portfolio by adding brown rice and ready-to-eat products.