Indian food is going global—through both familiar routes and fresh new formats. From age-old avenues like exports, diaspora-led restaurants, culinary tourism, and five-star hospitality, to modern innovations like cloud kitchens, plant-based meals, frozen ready-to-cook packs, and gourmet D2C brands, the world’s appetite for Indian cuisine is expanding fast. With processed...
In this episode of the Food Frontiers series, India Business and Trade engages with Chef Mohammad Kamarudin (also known as Chef Bob Adnin), Chef President of Professional Culinaire Associations Malaysia (PCA), who shares his culinary journey, starting at 18 and working globally before becoming a consultant in 2019. He produces ready-to-cook...
In an interview with India Business and Trade (IBT), Chef Ajay Chopra, Founder of Zion Hospitality, and MasterChef India Season 1 and 2 Host, shares insights about how raising Indian cuisine’s visibility and appeal on the world stage can benefit a number of industries, including as food processing, exports, and...
Kamal Kant Pant, Principal of Institute of Hotel Management Pusa, New Delhi, shares insights about how enhancing the recognition and popularity of Indian cuisine in international markets can positively impact various sectors, including food processing, exports, and farmers’ incomes. He discusses the learning that we can draw from countries like...
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