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By Nishang Narayan
Published on January 14, 2025
The Federation of Hotel & Restaurant Associations of India (FHRAI) has expressed serious concerns over the recent entry of Zomato and Swiggy into the private label food delivery business, calling out the platforms for alleged misuse of restaurant data, unfair competition, and potential food safety risks.
As the third-largest hospitality association in the world, FHRAI has taken a firm stance, highlighting how these platforms, initially designed to connect restaurants with customers, are now directly competing with the very businesses they were meant to support. In response, FHRAI plans to meet with the Ministry of Commerce to push for regulatory action and ensure fair practices in the food service industry.
Pradeep Shetty, Vice President of FHRAI, noted that platforms like Zomato and Swiggy are leveraging proprietary restaurant data, including customer preferences, order histories, and sales trends, to promote their own private label food products. "This practice represents a direct violation of e-commerce regulations. These platforms were supposed to function as neutral marketplaces but are now using years of restaurant data to develop competing products while excluding restaurants from accessing this critical information," Shetty remarked.
This puts small and medium-sized restaurants at a severe disadvantage, threatening their survival. The lack of proper consent for the use of this data also raises serious ethical and legal concerns.
FHRAI also raised alarms about the transparency of food safety standards for private label products. Unlike restaurants, which are required to adhere to stringent regulations, there is no clarity on whether these platforms comply with the same standards for their own products. Shetty added, "This lack of oversight not only risks consumer trust but also harms the reputation of the restaurant industry."
By venturing into quick commerce and private label food products, Zomato and Swiggy are now controlling both the distribution and creation of food, leading to fears of monopolistic practices. The FHRAI emphasized the urgent need for clear guidelines to ensure a level playing field, safeguard restaurant data, and uphold food safety standards for all stakeholders.
The Federation of Hotel & Restaurant Associations of India (FHRAI), established in 1955, is the apex body of India's hospitality industry. As the third-largest hospitality association globally, it serves as the voice of the hotel and restaurant industry, advocating for fair policies and fostering the growth of the hospitality and tourism sectors.
By addressing these critical issues, FHRAI aims to protect the interests of restaurants, ensure consumer safety, and maintain trust in the food delivery ecosystem. The association is urging regulators to act swiftly to mitigate the risks posed by these new developments in the food delivery market.
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By Manu Vardhan Kannan
Published on January 19, 2025
Eros Hotel Blooms, one of the city's finest culinary destinations, recently hosted a grand Lohri celebration that left gastronomes and culture enthusiasts mesmerized. Held on January 14th, 2025, the two-day festivity beautifully encapsulated the essence of this vibrant Punjabi folk festival.
The hotel created an enchanting festive ambiance adorned with flowers, earthen pots, diyas, and traditional decor elements, immersing guests in the authentic spirit of Lohri. The highlight of the evening was a setup of a bonfire, evoking the warmth and joy of this agricultural festival.
Adding to the festive spirit, guests grooved to Punjabi folk music and dhool beats, creating a lively atmosphere filled with dance and celebration.
The culinary offerings were nothing short of spectacular. Expert chefs curated a special dinner buffet featuring signature dishes like Makki di Roti and Sarson da Saag, and Til Chikki. Guests also delighted in a range of traditional desserts such as Til Ladoo, Gajak, and other sweet treats, completing the festive culinary journey.
The Lohri Fest at Eros Hotel Blooms was a celebration of rich culinary heritage and cultural traditions. It brought together the city's community to share in the joy, warmth, and vibrancy of Lohri, making it a night to remember.
Though the event has concluded, the memories of this vibrant celebration continue to resonate with those who attended. Keep an eye out for more festive occasions at Eros Hotel to experience their signature hospitality and celebratory spirit.
Published on January 18, 2025
As the New Year sparks a renewed focus on health and wellness, Four Seasons Hotel Mumbai has unveiled an exclusive Wellness Menu for January 2025. Available across Opus, AER, and Modernist, the menu blends culinary excellence with nutritious offerings, promoting wholesome living without compromising on taste.
Nitesh Gandhi, General Manager at Four Seasons Hotel Mumbai, shared his vision, stating, “At Four Seasons Hotel Mumbai, we believe in promoting holistic well-being. Our Wellness Menu combines delicious flavors with nutritious ingredients, offering guests a balanced dining experience to start the year on a healthy note.”
Opus, the hotel’s iconic lobby restaurant, has curated a diverse wellness-focused menu that caters to both vegan and non-vegan preferences:
Asian Menu Highlights:
Western Menu Highlights:
AER, known for its breathtaking skyline views, joins the wellness initiative with “Elevating Wellness Through Mixology,” a collection of zero-proof cocktails crafted with premium ingredients and innovative techniques. This luxurious take on Dry January ensures guests can toast to health and wellness in style.
Modernist elevates the wellness theme with a vegan menu featuring nutrient-rich, plant-based creations:
Four Seasons Hotel Mumbai invites guests to embark on this culinary journey of health and indulgence, where innovation meets nutrition. The Wellness Menu celebrates wholesome ingredients, ensuring every bite and sip is as delightful as it is nourishing.
By Author
Published on January 17, 2025
CUR8, the vibrant dining destination at Four Seasons Hotel Bengaluru, is set to host an extraordinary South Indian Food Festival led by the esteemed Chef Chinna Karuppan. From January 17 to 26, 2025, guests will embark on a flavorful journey celebrating the rich culinary heritage of South India, with a menu inspired by the spice plantations of Kerala and the coastal kitchens of Tamil Nadu.
With over a decade of experience at prestigious establishments like The Leela Ashtamudi, Pullman and Novotel Hotel Delhi Airport, and Shangri-La’s Eros Hotel, Chef Chinna Karuppan has perfected the art of blending traditional South Indian flavors with contemporary techniques and modern plating.
Hailing from the charming village of Malavalabu, Tamil Nadu, Chef Chinna’s passion for South Indian cuisine was nurtured from an early age. From mastering treasured family recipes to assisting local caterers, he developed a deep-rooted love for cooking. Now, his expertise shines in signature dishes like the iconic Madurai Mutton Sukka, a celebration of bold regional flavors with a modern twist.
The South Indian Food Festival at CUR8 will feature a curated menu of Chef Chinna’s signature dishes, each crafted with authentic spices and locally sourced ingredients. Guests can savor:
Each dish is a testament to Chef Chinna’s commitment to sustainability, innovation, and authenticity.
“I believe in celebrating the authenticity of South Indian flavors while embracing modern techniques to elevate the dining experience,” Chef Chinna shares. “Cooking recipes inherited from my mother brings me immense joy, especially when I come close to her original flavors.”
Set against the warm and inviting ambience of CUR8, the festival promises a sensory feast for culinary enthusiasts. With its live kitchens and Chef Chinna’s mastery on display, the event is a celebration of South India’s diverse culinary landscape.
Dates: January 17 to 26, 2025
For reservations and more details, contact Four Seasons Hotel Bengaluru or visit their website.
Don’t miss this exclusive opportunity to experience the timeless flavors of South India, reimagined by Chef Chinna Karuppan.
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