Author: Swaminathan Balasubramanian
Hi, I’m Swaminathan Balasubramanian — an Editorial Consultant, Publisher, and Journalist with over 10 years of experience across B2B and B2C print and digital media. With a postgraduate degree in Electronic Media from Anna University and a background in Visual Communication, I’m passionate about storytelling, publishing, and media strategy. Currently, I’m exploring entrepreneurship through Indo Media Analysis Wording Services while continuing to contribute to the evolving media landscape.
-KH News Desk CHENNAI: In a major move to elevate public health and dietary standards, the (Tamil Nadu) TN Food Safety Department held a high-level review meeting with designated district officers and food safety personnel. Following the session, the Minister for Health and Family welfare, Dr. K.G.Arun Raj announced several progressive initiatives aimed at restructuring street food vendor management, enhancing safety standards in restaurants, and setting guidelines for social media influencers . Launch of ‘Healthy and Hygienic Food Streets’ in 6 Major Districts Recognizing that a vast majority of the public relies on street food vendors daily, the state government…
In a landmark move that is set to reimagine one of India’s oldest travel traditions in a contemporary world, ‘Tamara Leisure Experiences’ announces the launch of ‘Rae by Tamara’, country’s first faith-intelligent hospitality brand. At a time when more than 50 percent of India’s domestic travel is pilgrimage journeys, the new venture is centered more understanding the needs of the devotees and the various rituals and its timings Rae by Tamara sets the foundation for a category-defining, experience-led spiritual hospitality ecosystem with the first phase all set to open across 6 major destinations. ‘Raé by Tamara’ will debut its first…
Bengaluru-based SK Technosys, the company behind SK POS, has built its entire product philosophy around a single conviction: that India’s restaurant industry is haemorrhaging money and talent because technology has never been deployed with enough rigour. Founder and CEO Srinivas Narayan speaks to Kitchen Herald about real-time menu management, the true cost of POS avoidance, and why robots are next on his roadmap. KH: Tell us about SK Technosys and what drives the company’s vision. SN: We started this business to minimise the restaurant’s problems. Our vision is to be a digital sati for the restaurant — anything they require…
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-KH News Desk Erode Amman Mess (EAM), the Tamil Nadu-origin restaurant brand built around the culinary traditions of the Kongu Nadu region, has opened its first outlet in Bengaluru — marking the brand’s entry into the domestic expansion market after nearly a decade of building an international footprint. The Bengaluru outlet is the 15th location in the EAM network, which currently operates 14 outlets across international markets including Singapore, Malaysia, Dubai, Sri Lanka, and Qatar, with units in Abu Dhabi, Johor Bahru, Melbourne, and Sydney reported to be in the pipeline. Having built a strong foundation in Tamil Nadu, EAM…
he space unfolds like a narrative told through material and memory with every surface, fixture, and structural decision as an act of cultural storytelling
Partners with Mimin to help hotels automate guest journeys and address rising demand for digital, multilingual experiences
ITCHL will now have a combined presence of 17 properties in Uttar Pradesh
-By B Swaminathan (swami@imaws.org) Walk the floors of FHA 2026 in Singapore, and one thing is clear — Southeast Asia’s food service industry is no longer just emerging. It has arrived. Hotel kitchens are scaling up, quick service chains are expanding into smaller cities, and the bakery and beverage scene is booming from Hanoi to Jakarta. Dairy, once seen as a product category with little local relevance in this part of the world, is now one of the most contested ingredients on the shelf. In the middle of all this stands Anchor Food Professionals (AFP), the food service arm of…
B Swaminathan (swami@imaws.org) Surat: The National Restaurant Association of India (NRAI) Surat Chapter has issued a strategic call to the Union Government, urging the establishment of a dedicated Ministry of Hospitality. The association argues that the sector—currently estimated at a reported six lakh crores but potentially three to four times larger in the unorganized space—suffers from a lack of institutional recognition that stifles its potential as India’s second-largest employer. Ashwin Singh, Chapter Head of NRAI Surat, speaking exclusively with Kitchen Herald, emphasized that without a singular governing body, the industry remains tethered to archaic regulations. “Our primary expectation is that…