Chef is a bit of a misnomer when it comes to Michael Swamy, given the many other roles he essays so effortlessly. We catch up with the multi-talented culinary wiz to talk about his latest project of designing menus for jungle and mountain resorts.
Food & Drink Features
Chef Rachel Goenka, founder and CEO of The Chocolate Spoon Company, talks about the challenges brought on by lockdowns, and the path ahead.
Chef Himanshu Taneja, Director of Culinary for South Asia, Marriott International, talks about menu engineering, sustainability and the future of F&B in India.
With branches in Bengaluru and Chennai, Kappa Chakka Kandhari offers up Kerala cuisine rooted in tradition but presented as a contemporary concept. Chef Regi Mathew talks about the years of research, travel and cataloguing that went into the new restaurant.
A non-profit initiative that Chef Saransh Goila started as a Google sheet with food provider resources for the Covid affected has developed into a pan-India digital platform.
The location-based discovery platform puts home food providers and volunteers in touch with Covid-affected families. In just a couple of weeks, it has already received overwhelming response.
Kunal Patel, co-founder of India’s largest importer and distributor of international spirits sees great potential in tequila for the domestic market. Aside from introducing reputed brands, he’s also looking to educate the Indian consumer.
Chef Manish Mehrotra of Indian Accent believes food plays a crucial role in keeping our traditions alive. This philosophy shines through in the Ramzan menu at his restaurant.
Pune-based True Elements is one of the first brands to effectively reduce its carbon footprint and is recharting the ethos of homegrown sustainable food businesses.
Even as life came to a standstill during the lockdown, two new spirit brands emerged from Goa. Rahasya and Maka Zai are not what you expect.