Latest Articles in F B

Atul Kochhar to be First Indian to Open British Restaurant in U.K.

F&B

The restaurant will be called Hawkyns, the name being a play on Sir William Hawkins, the English sailor and adventurer who befriended Emperor Jehangir.

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Westin Pune Launches House of Medici

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The House of Medici will feature Live Acts and Mixologists. The restaurant will be available to the guests for pre-dinner and post-dinner drinks from Tuesday till Saturday from 1930 hrs onwards and on Sundays from 1700 hrs onwards.

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IBHL Introduces its Duty Free range at IGI Airport

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IBHL entered India last year through Dhall Foods, a food and beverage distributions partner with a legacy of over 30 years. Its portfolio is present in major Indian cities like Delhi, Mumbai, Pune, Bangalore and Gurgaon, both on and off premise, with its core range of the above portfolio along with its classic Speyside whisky, Speyburn.

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Courtyard by Marriott Launches Anise Indian Restaurant in Agra

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The open air Indian restaurant, located on the ground floor of the hotel, will stay open only from November till March, according to a release. Apart from the regular menu, Table d'Hôte menu with a multi-course set meal with select choices will also be available.

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Novotel Goa Launches Vero Cibo Restaurant

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Open seven days a week, the restaurant has curated a unique breakfast buffet served from 7.30 a.m. to 10.30 a.m., and a special dinner menu from 7.30 p.m. to 11 p.m. Between Thursday to Sunday, the outlet will also serve gourmet breakfast to Platinum and Gold loyalty members of AccorHotels,

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We See Huge Opportunity for Growth in India: Francesco Zonin

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The scion of the Zonin family one of the world's most imporant wine producers was in India and spoke to BW Hotelier about the wine business and India and what he thought about it all from the time when Zonin first entered the market back in 1996.

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Fast Food: A Remarkable Achievement

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You may be a health fanatic and prefer your food free range or organically produced, but the sheer audacity and scope of what we have achieved in the last few centuries should make the mind boggle.

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Changing Tastebuds One Diner at a Time

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Aditya Jaimani, Director Food Production and Service at InterContinental Hotels Group and Executive Chef at the Crowne Plaza New Delhi Rohini, speaks on how the market in this one corner of Delhi is slowly evolving, thanks in no small part to his efforts in the kitchen.

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Chef Tejas Sovani Introduces All-new Menu at Amaranta

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Sovani leads a team of six regional cuisine specialists from Goa, Kerala, Tamil Nadu, Andhra Pradesh, Bengal and Rajasthan. Each member is handpicked from an iconic small-town eatery, to protect the original simplicity of their skill. Their repertoire spans century old recipes to recently evolved runaway successes.

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Where Does Your Food Come From?

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Today, Customers want to know more about the food they eat. What's good for them and what should they be eating. More often, we are thinking about the ethics of food production and are on a quest to surprise our palate with unique gastronomic innovations. Masque the newest addition to Mumbai's exciting culinary world has the answers

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