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By Author
Published on October 11, 2023
The air was charged with anticipation and the scent of freshly baked cookies wafted through the halls of the Institute of Hotel Management (IHM) Ranchi on a day that would be marked in the annals of history. Students, under the adept guidance of their esteemed faculty, embarked on a culinary quest to etch their names in the India Book of Records.
World Tourism Day 2023 was no ordinary day for IHM Ranchi. It wasn’t just a celebration of tourism and its verdant offerings but also a day where skill, artistry, and innovation in the culinary world would be showcased. Fifty-four varieties of cookies, each infused with the health-rich Madua as the base ingredient, were prepared, highlighting not just the versatility of this nutritional powerhouse but also the culinary prowess that resided within the halls of IHM.
The feat was monumental – 54 varieties of Madua-based cookies crafted to perfection in a swift 52 minutes. Each cookie was a narrative, a story of the rich cultural and traditional cuisine of Jharkhand, encapsulating the essence of the state’s culinary heritage.
The audience, including esteemed guests like Mr. Manoj Kumar, Secretary of Tourism, Govt. of Jharkhand, and Dr. Prakrit Singh, adjudicator for the India Book of Records, were witnesses to this dance of flavors and aromas. Applauds echoed as the students showcased their artistry, each cookie a testament to extensive planning, precise execution, and the unwavering guidance of the institution’s faculty.
Mr. Manoj Kumar’s words of appreciation resonated within the walls of IHM. This wasn’t just a culinary achievement but a milestone that accentuated Jharkhand’s rich culinary tapestry on the global stage. IHM Ranchi wasn’t just an educational institution but a cradle where cuisine and culture of Jharkhand were nurtured, honed, and showcased.
Dr. Bhupesh Kumar, Principal of IHM Ranchi, with the record certificate in hand, echoed the sentiments of achievement and pride. The theme for the World Tourism Day 2023, “Tourism and Green Investment”, aligned seamlessly with IHM’s feat, marking the International Year of Millet 2023 with an accomplishment that was as green as it was innovative.
As the curtains fell on this historic day, IHM Ranchi stood not just as an institution of learning but a sanctuary where the rich, diverse, and flavorful heritage of Jharkhand was celebrated, where each cookie told a story of tradition, nutrition, and the unyielding spirit of innovation. In the dance of flavors and aromas, a narrative of Jharkhand’s culinary journey unfolded, etching IHM Ranchi’s name in golden letters in the India Book of Records.
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By Nishang Narayan
Published on July 6, 2025
Ahmedabad’s homegrown vegetarian restaurant chain, The House of Makeba, is preparing for a significant leap beyond Gujarat. Founded in 2018, this bootstrapped startup—known for its north Indian and global cuisines—has already crossed Rs 125 crore in cumulative revenue, scaling from Rs 1.2 crore in FY 2018-19 to an estimated Rs 24 crore in FY 2024-25, all without external funding.
“With every outlet and milestone built organically through belief, discipline, and reinvestment, we’ve focused on profitability over chasing valuations. We’re proud to have scaled sustainably in a fiercely competitive market,” said Ram Singhal, co-founder, The House of Makeba.
Today, the brand operates seven outlets across Gujarat, serving over 12 lakh diners, with nearly one in three being repeat customers. Its distinctive rooftop dining concept and regional-first strategy have helped it carve a niche in India’s crowded vegetarian F&B space.
The House of Makeba follows a hybrid model, blending company-owned flagship locations with carefully chosen franchise partnerships in cities like Gandhinagar, Vadodara, and Anand. This scalable approach is now set to drive its national rollout, with plans to enter five new states by 2026, targeting markets such as Indore, Jaipur, Udaipur, Mumbai, and Pune.
To power this growth, the company plans to invest Rs 45 crore by 2028, potentially scaling to Rs 60 crore by 2030. It aims to have 20 outlets operational by 2028 and 25 by 2030, emerging as a premium, homegrown alternative to legacy vegetarian dining giants.
L’Opera has unveiled its latest culinary gem—Le Cafe at The Chanakya, New Delhi—marking a refined new chapter in the brand’s journey. Nestled within Le Gourmet, Le Cafe is a thoughtfully crafted space that blends the everyday charm of Parisian cafes with the luxury shopping destination’s elegance, inviting guests to pause, savour, and enjoy an elevated French dining experience.
Rooted in L’Opera’s hallmark dedication to authenticity and craft, Le Cafe adds a fresh layer of warmth and versatility to the brand’s expanding portfolio. It captures the quiet joys of French living—from the scent of freshly baked baguettes to the delicate flakiness of croissants—transforming each visit into a sensory retreat.
Speaking on the launch, Laurent Samandari, Founder & Managing Director of L’Opera, shared, “With Le Cafe, we wanted to create a space where every detail from the aroma of fresh bread to the last spoon of risotto reminds you of the quiet pleasures of French living. It’s our way of bringing a little Paris to your daily life.”
The new cafe is anchored by four elegantly designed counters, each offering a distinct experience:
The Pastry & Bread Counter, showcasing signature L’Opera delicacies.
A Live Kitchen for freshly prepared classics.
A Salad & Sandwich Bar blending fresh flavours.
An Artisanal Pasta Counter celebrating European culinary traditions.
The menu itself is a sophisticated balance of comfort and creativity, carefully curated to suit every mood and moment. True to L’Opera’s ethos, there’s an emphasis on premium ingredients, mindful preparation, and catering to diverse dietary preferences, including vegetarian, gluten-free, and protein-rich options—often featuring fresh, organic, and locally sourced produce.
Whether shoppers stop by for a quick pastry or linger over a leisurely meal, Le Cafe seamlessly adapts, offering both refined takeaways and leisurely sit-down experiences. With this launch, L’Opera continues to infuse Delhi’s culinary landscape with authentic French finesse, turning everyday moments into delightful rituals.
By Manu Vardhan Kannan
Published on July 5, 2025
India’s dessert scene just got a major upgrade as FES Cafe, the country’s first scalable 100% eggless, dessert-first cafe chain, raised Rs 3 crores in a seed round led by serial entrepreneur Aakash Anand and his venture studio, Wolfpack Labs. Known for backing breakout consumer brands, Wolfpack’s involvement brings not just capital but deep strategic support across innovation, franchising, operations, and brand-building.
With this backing, FES is gearing up for its next phase of aggressive expansion, beginning with its Delhi debut this July, followed by a second outlet in Gurgaon and a Jaipur launch by year-end. The brand plans to scale to over 100 outlets across Tier 1 and Tier 2 cities by FY 2027 through a hybrid COCO and FICO model, along with delivery-first hubs and packaged dessert formats to broaden its footprint. Since its inception, FES has carved a niche with its gooey cookies, whipped puddings, alt-ingredient cakes, and seasonal desserts served in vibrant, Gen Z- and Millennial-friendly third spaces.
Signature experiences like Coffee Raves and limited-edition menus keep their ever-growing community hooked. In just four months, FES achieved EBITDA-positive status at the company level, saw a 347% spike in delivery revenue, and recorded over 10,000 monthly orders as of June 2025.
“FES was born out of one belief: desserts deserve better,” says Vidur Mayor, Founder & CEO of FES Cafe. “With Wolfpack’s backing, we’re building not just a cafe chain, but a national movement powered by community and creativity.” Aakash Anand added, “FES has all the right ingredients—buzz, brand love, business smarts, and a founder with the hustle to go big.”
With a vision that blends indulgence and inclusivity, FES is well on its way to becoming India’s Central Perk of desserts—personal, powerful, and primed for scale.
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