The Executive Chef of ITC Windsor talks to Traveldine about his career path, ITC’s initiatives under ‘Responsible Luxury’ and his food philosophy Having worked with a diverse range of hospitality establishments across…
Vishal Anand, founder of Moonshine Ventures and a veteran entrepreneur with years of experience in the F&B space talks about the #straightfromrestaurants campaign and why direct ordering benefits both the restaurant and the diner.
The Vice President and Managing Committee Member of NRAI discusses the complexities of the delivery system and why direct ordering will change the game.
Chefs Tarun Sibal and Nishant Chouhan bring street food from across the world to restaurant-style dining with innovative twists making for a unique experience.
He speaks to us about the impact of the pandemic, his vision for the hotel and how the hospitality industry is changing. Gaurav Sekhri recently joined as Hotel Manager at The Westin…
He speaks to us about the challenges of opening a new hotel during this time, how the hospitality industry has changed due to the pandemic, and his vision for Radisson Blu Resort…
Gurgaon-based Comorin from Old World Hospitality is a celebration of the diversity of Indian flavours. If you are looking for comfort Indian dishes and unusual food combinations from across the country, Comorin…
He talks about his culinary journey, sustainability, challenges of the pandemic and the changing food scene in India. Chef Ajit Bangera, Senior Executive Chef at ITC Grand Chola, has had an accomplished…
He talks to us about the challenges faced during the pandemic and the opportunities that it presented. An alumnus of the Institute of Hotel Management, Mumbai, and a graduate from the ITC…
The iconic Kwality restaurant in Delhi’s Connaught Place offers old-world charm, Anglo-Indian cuisine, and the city’s favourite – channa bhatura. For 70-yer-old Arun Kapoor and his wife Priya, New Delhi’s Kwality restaurant…
Shubham Thakur talks about what attracted him to Japanese cuisine, his food philosophy, and his plans for Megu. Chef Shubham Thakur has several years of experience in Japanese cuisine. He started his…
AnnaMaya, the European food hall at Andaz Delhi offers a Sunday brunch that focuses on healthy and local ingredients. Sundays for me are truly special. They are all about lazy mornings, catching…
Homemade labneh is a healthy fresh cheese that’s beloved all over the Middle East, from Iraq to Israel. Referred to as the chef with the Midas touch, chef Saby is the recipient…
The Mediterranean region comprises 21 countries and they all bring their influence to what we call Mediterranean cuisine. What is the first thing that comes to mind, when you think of Mediterranean…
The heritage of butter chicken is steeped in India’s partition history. But the delicious chicken dish, which began as a simple working-class meal, has evolved to straddle exciting new avatars. Ask any…
Sidecar was rated 16th on Asia’s 50 Best Bars list recently. A lot of the credit for this world-class bar lies at the doorstep of Yangdup Lama, known for his relentless efforts…
Last month, the government reopened the Taj Mahal for tourists but weekend lockdowns and the city metro project is impacting tourism. The Taj Mahal is on everyone’s bucket list world-over. The 16th-century…
In a free-flowing chat he talks about dealing with the pandemic, his vision for The Leela Palace, New Delhi and the future of the hospitality industry. Anupam Dasgupta, the new General Manager…
Creative sales and marketing brand Khyati is aiming to bring more widespread recognition to the hotel and brand it just right. Diggi Palace in Jaipur is a well-known destination thanks to the…
From the Nawabs of Lucknow to Urdu poet Mirza Ghalib, everyone had a favourite mango variety. India has over 1500 varieties of mangoes, which also means that most of us are perpetually…