As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.

Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.

Inside the Interview: How They’re Reimagining Mithai for Today’s India

In this heartwarming and forward-looking interview, Shivam and Riddhi share:

• How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty.
• Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce.
• The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale.
• How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust.
• The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking.

The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!

Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.

Read the full feature now at: https://hospitalitynews.in/e-magzines  

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.

In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.

Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.

The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.

What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.

This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.

To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.

From daily staples to lifestyle-led brands, Salloni Ghodawat, the CEO of Ghodawat Consumer Ltd (GCL), is steering one of India’s fastest-growing FMCG companies with confidence, clarity, and vision. Under her leadership, GCL has diversified into everything from traditional essentials like edible oils and atta to modern lifestyle brands like Coolberg—India’s first non-alcoholic beer—and TBH (To Be Honest) snacks, redefining guilt-free indulgence.

Salloni’s approach is rooted in building trust, listening to consumers, and creating brands that don’t just serve markets—but spark movements. Whether it's launching a new product category, strengthening a 250,000+ outlet distribution network, or staying ahead of evolving wellness trends, her leadership combines innovation with authenticity.

Inside the Interview: Insights You Don’t Want to Miss

In this candid and insightful conversation, Salloni opens up about:

• How Coolberg disrupted India’s drinking culture by offering a lifestyle beverage that’s both social and sober.

• Why TBH is more than just a snack brand, but a wellness companion for India’s mindful consumers.

• The ₹5,000 crore vision and how GCL plans to get there through innovation, agility, and team empowerment.

• Staying relevant in a crowded market by balancing traditional preferences with modern demands across categories.

• What drives her leadership style—from empowering teams to building brands that are purpose-led and people-first.

The full interview with Salloni Ghodawat is out now in our June 2025 edition of Hospitality News!
Don’t miss her take on India’s changing FMCG landscape, how trust can be the strongest currency in brand-building, and what’s next for GCL.

Read the full interview now at: https://hospitalitynews.in/e-magzines/view/30#flipbook-df_manual_book/21/