Browsing: Interviews

Akansha Pandey (cbedit@imaws.org) Considering the changing tastes and preferences of the consumers in today’s times, bakery chefs have also taken…

Akansha Pandey (cbedit@imaws.org) The cost of food in India has increased 8.38 per cent in April of 2022 over the…

Digital transformation across many industries is a work in progress. The transition from legacy systems and infrastructure into a digital-only…

Ruled by Nawab, Ambur region’s actual nawabi cusisine which was exclusive to the royal family had slowly got democratized to common man.

Kerala’s leadiong cashew manufacturer is all set to explore outside the state with new offices and warehouse.

Vegetarian menu is increasing in non-veg restaurants. Most of the non-veg-restaurants had 30% of our menu with vegetarian items.

This brand is a fusion of Indian and western traditions because they serve tea and coffee in a Kulhad on the bar table. Starting from one stall, Anubhav Dubey and Anand Nayak have taken their venture in about more than 140 cities including offshore countries.

-Vishakha Goswami (cbedit@imaws.org) To promote the awareness and advancement of the hospitality consultants and foster ethnicity in the hospitality sector,…

This Coimbatore based start-up is ready to provide customized Electrical vehicles for food delivery

Many NRIs are entering the restaurant business. With pandemic coming to an end, Chennai based Zaitoon is all set to expand across South Tamil Nadu, Kerala and Karnataka.