Author: Edit Team
Sayaji Kolhapur brings authentic Bavarian traditions to Moon Tree Café with Oktoberfest from 19th September to 4th October 2026, featuring classic German cuisine, craft beer, themed decor, and live music.
Tamil Nadu Hotels Aassociation’s three-day B2B platform in Chennai to connect established businesses, manufacturers, technology providers and startups with 15,000+ industry stakeholders
India’s LPG challenge is no longer just about supply—it is about efficiency. A formal policy framework promoting standardized practices, efficient technologies and wider adoption of 47.5-kg LOT cylinders can strengthen energy security, reduce wastage and improve resilience across commercial and industrial sectors.
India's luxury chocolate market has shifted from imported prestige to homegrown craft, where provenance, experience and hospitality now define lasting brands.
By B. Swaminathan | swami@imaws.org Beyond raids and licence renewals, the Food Safety and Standards Authority of India (FSSAI) is pushing hotels, restaurants and food manufacturers to treat compliance as a daily habit rather than a once-a-year scramble. In the concluding part of Kitchen Herald’s exclusive interview, Rajit Punhani, IAS, Chief Executive Officer of FSSAI, laid out what daily discipline, Centre-State coordination and digital tools mean for the industry’s food safety culture. Daily Discipline Over Last-Minute Scrambling On what restaurants and hotels should do daily to stay audit-ready rather than scrambling only when a raid is announced, Rajit’s message was…
By B. Swaminathan | swami@imaws.org With food safety raids making headlines across India, restaurant and hotel owners are increasingly asking a practical question: what actually sets off a raid? In an exclusive interview with Kitchen Herald, Rajit Punhani, IAS, Chief Executive Officer of the Food Safety and Standards Authority of India (FSSAI), addressed this along with growing concerns around street vendor regulation. From Tip-Off to Inspection There is growing anxiety in the age of artificial intelligence and social media that a single malicious complaint or viral video could unfairly damage a restaurant’s reputation before facts are verified. Rajit clarified that…
By B. Swaminathan | swami@imaws.org Public perception in recent months has been that the Food Safety and Standards Authority of India (FSSAI) has finally begun “touching” large, well-known food businesses after years of going easy on them, following a string of high-profile raids across the country. In an exclusive interview with Kitchen Herald, Rajit Punhani, IAS, Chief Executive Officer of FSSAI, pushed back on that framing. A Continuous Effort, Not a New Crackdown Enforcement against big and well-known names, Rajit said, is not a recent development but part of a continuous effort that has always kept consumers at the centre,…
A next-generation iron cookware range engineered around the way India cooks, bringing together traditional cooking performance and modern design.
-Khwaish Hingad (editorial1@imaws.org) India’s food and beverage industry has changed shape over the last few years. It’s no longer just about big restaurant chains or fine dining. A new category has taken over small, focused, quick-service brands that sell one thing really well. Think tight menus, compact outlets, and a strong identity built on nostalgia and simple, honest food. This shift has caught the eye of serious money. Family offices, angel investors, and private equity funds that once stayed away from restaurants are now writing cheques for this kind of brand. South Indian quick-service formats, in particular, are having a…
Inspired by nature, combining aesthetics and performance, the new AKAI Glass Finish Door refrigerators are available in two new exquisite finishes – Violet Leaf and Golden Flower