HRAWI and FSSAI Join Forces to Strengthen Food Safety in the Hospitality Industry

HRAWI and FSSAI Join Forces to Strengthen Food Safety in the Hospitality Industry

By Author

Published on June 20, 2023

The Hotel and Restaurant Association of Western India (HRAWI) recently organized a Food Safety Supervisor Training in Advance Catering (FoSTaC) program in collaboration with the Food Safety and Standards Authority of India (FSSAI). The event took place on June 12 at the Fern Sardar Sarovar Resort in Kevadia, Vadodara, and welcomed the participation of 36 professionals from the hospitality industry. The training aimed to enhance their knowledge and skills in implementing safe and healthy food practices.

The FoSTaC program was inaugurated by esteemed individuals including Dr Pashupathy, Trainer; Navin Sangwan, Executive Assistant Manager; Vinod Kumar, HR Manager; and Hemanshu Chauhan, Assistant Secretary General of HRAWI.

President of HRAWI, Pradeep Shetty, expressed immense pride in the success of this initiative and affirmed the association's unwavering dedication in this regard.

The collaboration between FSSAI and HRAWI signifies a shared commitment to promoting safe and healthy food practices within the hospitality industry. Investing in employee training and certification not only elevates the reputation of hospitality establishments but also enhances the overall customer experience, leading to increased loyalty and business growth. 

The comprehensive training program covered various essential topics, including food handling and preparation, hygiene and sanitation, and waste management. Through active engagement in these critical areas, hospitality professionals gained a deep understanding of food safety practices and acquired the necessary skills to implement them effectively in their day-to-day operations. HRAWI has achieved remarkable success by training and certifying 2,611 professionals in FoSTaC and FSSAI's Management Training Program, significantly impacting the Western region of India.


Experience Luxury at The Den’s Sunday Drunch

Experience Luxury at The Den’s Sunday Drunch

By Nithyakala Neelakandan

Published on May 30, 2024

Looking for a Sunday brunch with a touch of luxury? The Den in Whitefield, Bengaluru, offers an exquisite Sunday Drunch that combines opulence, impeccable service, and culinary excellence.

At The Den, Executive Chef Vineeth Jayan and his talented team have crafted a menu that brings together classic favorites and innovative dishes. Each week, the brunch features a unique theme with global micro-cuisines, ensuring a fresh and exciting culinary adventure every Sunday.

From 10:30 AM to 1:00 PM, brunch guests can enjoy complimentary access to The Den's pool, adding a relaxing touch to your dining experience. For families, The Den provides dedicated playhouse activities and a movie screening to keep the little ones entertained.

The Drunch also offers an alcoholic package with unlimited servings of sparkling wines, spirits, and cocktails, ensuring a truly indulgent experience.

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Event Details

What: The Den Drunch

When: 12:00 PM to 4:00 PM, every Sunday

Where: Creek, The Den

Price: INR 2199++ (non-alcoholic), INR 2999++ (alcoholic), INR 1099++ (kids 6 to 12 years)

Reservations: +080 71117272 or +91 9513677272

Elevate your Sunday with a luxurious brunch at The Den, where every detail is designed to create an unforgettable dining experience.


Chef Vedangi Gawde Triumphs as India's Callebaut Pâtissier of the Year 2024

Chef Vedangi Gawde Triumphs as India's Callebaut Pâtissier of the Year 2024

By Nithyakala Neelakandan

Published on May 30, 2024

The prestigious Callebaut Pâtissier of the Year 2024 competition, showcasing India’s finest pastry talent, recently concluded in Mumbai. This year, Chef Vedangi Gawde was crowned the winner, with Chef Yash Chhabria as the first runner-up and Chef Sandeep Sharma and Chef Nilesh Dewulkar sharing the second runner-up spot.

Callebaut, famed for its high-quality Belgian chocolate, organized the event in collaboration with Taj Lands End as the Hospitality Partner. Now in its third edition, the competition aims to provide a platform for India’s top pastry chefs to showcase their innovative use of chocolate in bakery, pastry, and confectionery creations.

The journey to the finale was marked by remarkable talent and creativity. Pastry chefs from across India participated in regional qualifiers held in Mumbai, Delhi, and Bengaluru. The eight finalists—Chef Krishanu Dey, Chef Milan Shoran, Chef Sandeep Sharma, Chef Vedangi Gawde, Chef Anshul Grover, Chef Nilesh Dewulkar, Chef Shashi Kiran, and Chef Yash Chhabria—competed fiercely for the top honors.

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Chef Vedangi Gawde, Chef de Partie at Sivako, emerged victorious. Chef Yash Chhabria, Pastry Cook and Co-Founder of Cacaobleu, was the first runner-up. Chef Sandeep Sharma, Demi Chef de Partie at JW Marriott Kolkata, and Chef Nilesh Dewulkar, Pastry Chef at Sofitel BKC, tied for the second runner-up position.

Dhruva Jyoti Sanyal, Managing Director of Barry Callebaut Cocoa & Chocolate Ingredients India, expressed pride in the event's success. He highlighted the competition’s theme, "Craft Your Signature," which encouraged chefs to express their authentic selves through their creations. He praised the participants for their exceptional skill, talent, and passion displayed throughout the competition.

Chef Pratik Deshmukh, Head of Chocolate Academy Mumbai, was thrilled with the level of talent showcased. "Overall, we had a great turnout for the competition. We had the opportunity to taste some really unique flavor combinations as well. The Chefs truly pushed their boundaries through the competition and proudly crafted their signatures. The level of pastry skill has indeed evolved, which was displayed throughout the competition, be it with newer, more efficient methods of working or flavor pairings and techniques used to craft bonbons, entremets, and other creations."

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Global Callebaut Creative Lead Chef Minette Smith, who judged the event for the second time, echoed these sentiments. She appreciated the contestants' creativity and their use of local ingredients. She remarked on the difficulty of selecting a winner due to the high level of competition and wished all participants success in their future endeavors.

Chef Vedangi Gawde said, “I am very happy to win the title of the Callebaut Patisserie for the year. This is a very special title for me, and this win means a lot to me.”

The grand finale featured contestants creating exquisite signature dishes across various categories, judged by culinary experts including Chef Minette Smith, Chef Romain Renard, Head of MENA Chocolate Academies, and Chef Arvind Prasad, Ambassador for Callebaut Chocolates in India.

The event was supported by several partners: Taj Lands End as the Hospitality Partner, The Chocolate Academy Mumbai as the Knowledge Partner, KitchenAid as the Appliance Partner, Unox as the Equipment Partner, Elle & Vire Professional and Delta Nutritives as the Ingredient Partners, BW Hotelier as the Media Partner, Zee Zest as the Lifestyle Partner, and VBev as the Celebration Partner.


McDonald’s India – North and East Celebrates Milestone with 50th McCafé Opening

McDonald’s India – North and East Celebrates Milestone with 50th McCafé Opening

By Nithyakala Neelakandan

Published on May 29, 2024

McDonald’s India - North and East has expanded its coffee offerings with the inauguration of its 50th McCafé in the region, a significant step in their growth strategy. This expansion underscores McDonald’s commitment to making great-tasting coffee accessible to a wider audience.

McCafé, the in-restaurant coffee brand of McDonald’s, is known for its freshly brewed, barista-crafted coffee made with 100% Arabica beans. These beans are sustainably sourced and certified by the Rainforest Alliance, ensuring high standards of biodiversity conservation and preventing deforestation. Skilled baristas, extensively trained in the art of coffee making, prepare each cup to perfection. McCafé’s menu includes a variety of hot and cold beverages like Mocha, Hot Chocolate, Americano, Frappé, coolers, shakes, and a selection of delectable food items. Notably, the classic McCafé cappuccino starts at an affordable price of Rs. 99.

Rajeev Ranjan, Managing Director of McDonald’s India - North and East, expressed his excitement about the new opening, stating, “We are thrilled to launch our 50th McCafé, offering barista-crafted, great-tasting coffee in a warm and welcoming environment at a very affordable price. The rapidly increasing acceptance and preference for our McCafé offerings among our esteemed customers is truly gratifying. We plan to expand our McCafé footprint further and continue providing feel-good, delicious moments to our customers.”

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McCafé’s presence within McDonald’s restaurants adds a layer of convenience for customers. Located strategically within the restaurants, customers can enjoy multiple ordering options, including drive-thru services, especially along highways, digital self-ordering kiosks inside the premises, and home delivery.

The sustainability efforts of McCafé extend beyond just great coffee. The collaboration with the Rainforest Alliance ensures that the Arabica beans are sourced sustainably, helping coffee farmers improve productivity through sustainable farming methods and better farm management. This certification aligns with McDonald’s broader commitment to environmental responsibility and sustainable practices.

Connaught Plaza Restaurants Pvt. Ltd. operates McDonald’s outlets in the North and East of India, including the 50th McCafé in Noida, Sector-132. The company runs more than 190 restaurants across the region, serving millions of customers annually and providing direct employment to over 5,500 people. McDonald’s continues to enhance customer convenience through diverse formats such as standalone restaurants, drive-thrus, 24/7 locations, and McDelivery services.

With the opening of the 50th McCafé, McDonald’s India - North and East marks a significant milestone in its mission to offer high-quality coffee experiences. The continued expansion aims to cater to the growing demand and preferences of coffee lovers, ensuring they enjoy every sip in a warm and welcoming atmosphere.

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