The fast food segment in India is growing very fast indeed. The popularity and the consequent growth in the consumption of fast foods is not only evident in the metros but has also percolated to the tier-II and tier-III cities. This fast growing fast food trends in India could have huge impacts for the bakery industry, for a good many of the popular fast food

Not so long ago, beverage consumption in India was clearly demarcated along geographic lines. The north Indians liked their teas while the southern states had their fair share of coffee lovers. The brewed and filtered potions of southern India were different from the coffees of Europe. Even then, the fine coffees of India found place in some fancy restaurants and rich homes of the west. This is not commonly known, and may sound strange to many, but nevertheless it is nothing but a plain fact..

Rice desserts are relished by people across the globe. But the preparation of these recipes can greatly vary, even within a single country. The people of India are especially attached to the rice dessert recipes. In fact, rice desserts can be described as integral elements of India’s culinary heritage. Here Chef Umesh Mattoo, shares with our readers a couple of recipes of delightful rice desserts… By translating the recipes into delectable dishes could enthrall your heart with some warm memories,

However diverse the cuisines of India may be, every community in the country has always lend importance to yoghurt or dahi, as it is commonly known. And as the scorching heat conspires to dehydrate our bodies, like the soaring mercury, the importance of yoghurt only rises manifolds. When asked about the brilliance of this unifying ingredient, Nimish Bhatia, Regional Executive Chef- South & Master of Trade, The Lalit Ashok, Bangalore, said, “Can you imagine a tandoori chicken without a yoghurt marinade or a biryani without yoghurt? It is not possible.

Considered as the first fast food of the world, hot dogs are believed to have originated in Germany. However, as is the case with burgers and pizzas, it is the melting pot of the world, the USA, which is credited with popularising hot dogs throughout the planet. Brought to the USA by German immigrants in the mid 19th century and associated initially only with the baseball bars, the hot dogs gradually became an integral part of the country’s culinary landscape. Its popularity in the USA is reflected from the celebration

CThe art of cooking cannot be conceived without the essential input of edible oil. It is difficult to trace the history of edible oils, but it is safe to say that since the dawn of civilisation, edible oils have been contributing to the evolution of the taste of mankind. Today, edible oils have slowly spread their mysterious web to all forms of cooking and have become quintessential to the operations of kitchens.

As Chef Franck Turmine, the newly appointed Executive Pastry Chef at The Old Baker, the patisserie at Jaypee Vasant Continental, dons his customary hat, the traditional desserts start getting wonderfully uncommon textures. The cakes start taking the shapes of modern day sculptures and the flavours conspire to leave you with a feeling of delight and awe. Though trained in classic French culinary traditions, Chef Franck’s creations have a marked Asian influence

Beating the Summer with Curd & Fruit Fusion Parag Milk Products has launched refreshing and unique fruity flavours GO Fruit & Dahi Fusion packed with natural fruit extracts of either mouth watering mixed berry and luscious litchi.
To be consumed on-the-go, this healthy and easy snack is packaged in a ready-to-eat cup and provides daily protein & calcium intake for the entire family. Being made from 100 percent fresh cow’s milk and natural fruit extracts, without any artificial flavourings or enhancements, the product offers a unique way of beating the scorching Indian summer.

I must confess, he is one of my favourite Pastry Chefs. He sets off my train of thoughts, as we chat over a choco cookie and coffee. His cookie is also special, though just a sample of his impressive bakery repertoire. Chef Daniel Koshy, the Executive Pastry Chef at Radisson MBD Noida has been exercising his expertise for over 15 years in his various culinary capacities, at luxury properties across the nation, and also the globe