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By Nishang Narayan
Published on May 26, 2025
The Telangana Chefs Association (TCA) celebrated its 6th Anniversary in grand style with the Culinary Conclave 2025 at The Park, Hyderabad. With the theme “Roots to Robots – The Evolution of Culinary Craft,” the event was inaugurated by the esteemed Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and drew culinary experts, academicians, students, and hospitality professionals from across the country.
Gracing the occasion as Guests of Honour were notable figures including Chef Vijayabaskaran, General Secretary, IFCA; Chef MS Gupta, Treasurer, IFCA Presidium; Chef Sudhir Sibal, Board Member, IFCA Presidium; Chef Dharmendra Lamba, President, TCA; Chef Vimal Dhar, President, Royal Rajasthan Chefs Association; Chef Nimish Bhatia, Indian Cuisine Custodian; Mr. Kamal Krishnan, Strategic Marketer; and Ms. Maud Miquau, Director, Alliance Française.
A panel discussion titled “AI – Ruin or Rule the Kitchen?” sparked vibrant exchanges about balancing cutting-edge technologies like artificial intelligence and robotics with the timeless culinary wisdom passed through generations. Another highlight was the dynamic presence of culinary students from Telangana, especially from Tier-2 cities, who brought fresh energy and perspective to the event.
One of the key competitions leading up to the conclave was the Telangana Culinary League 2.0, which saw participation from budding chefs across the state. Regency College of Culinary Arts and Hotel Management was crowned Overall Champion, earning applause for their creativity and skill.
The conclave’s lineup of inspiring sessions included:
Future Kitchens by Chef Nimish Bhatia
Rise of Regional Cuisine by Chef Mandaar
Beyond Biryani by Begum Fatima Shahanaaz
Food from Telangana Homes by Mrs. Radamma
Social Media & Chef Branding by Chef Jerson Fernandez
Chef Wellness & Mindfulness by Mr. Jiteesh Mogli
In his keynote, Chef Manjit Singh Gill emphasized the importance of preserving India’s culinary heritage while embracing innovation. “Our kitchens are not just places for cooking—they are classrooms and temples,” he said, reminding the audience of their responsibility in carrying forward the wisdom of ancestors while shaping the future of food.
Chef Dharmendra Lamba, President of TCA, called the event a movement rather than a celebration. “It’s about building a future-ready culinary community—rooted in tradition and driven by innovation.”
In a touching moment, TCA recognized the Youngistan Organization and Regency College for conducting impactful life skills and culinary training programs for children in government safe homes. The initiative was applauded as a strong step toward social responsibility in the hospitality industry.
The event also saw lively cultural performances from hospitality college students and concluded with an awards ceremony celebrating culinary mentors and the TCA Culinary League winners.
Leading exhibitors such as Monin, Goldee, Chefmate, Damati Foods, Spreaders, GHA, Excellent, and Agromach showcased innovative tools and products, adding a vibrant commercial dimension to the conclave. A standout moment was a live culinary performance by Chef Sanjeev Kumar Patra, drawing admiration from both young students and seasoned professionals.
As TCA steps into its seventh year, the association continues to strengthen its foundation with a blend of tradition, mentorship, and future-focused thinking.
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By Manu Vardhan Kannan
Published on July 29, 2025
In a city known for its dynamic food and beverage scene, Bengaluru welcomes a one-of-a-kind addition, Gladia Brewery & Kitchen, a grand Roman-inspired brewpub that merges immersive storytelling, innovative cocktails, and eclectic cuisine. Located in Sarjapur, this 35,000 sq. ft. destination seats up to 700 guests and redefines experience-led hospitality with a concept that blends mythology and mixology.
From the moment guests enter through the gates guarded by a 15-foot gladiator statue, Gladia sets the stage for an unforgettable journey. Inside, the venue transforms into a theatrical world filled with mythological figures, think Medusa frozen mid-gaze, the towering Tree of Wisdom, and angels suspended in motion, creating a space that feels at once majestic and warm.
“We wanted to create more than just a venue,” say the founders of Gladia. “This is a space where storytelling comes alive through architecture, food, and atmosphere.”
The bar raises the game with a cocktail menu inspired by battles, deities, and ancient indulgences. Signatures like the Gladiator, a bold twist on the classic old-fashioned, and showstoppers like Maximus Elixer and Festum promise drama and complexity in every sip.
Beer lovers aren’t left behind either. Gladia’s in-house brews reflect the same commitment to boldness and balance. With six signature beers ranging from light ales to dark stouts, each pint pays homage to fearless Roman spirit and craft.
The culinary experience is equally ambitious. With over 150 dishes, the menu spans classic comfort and surprising innovation. Highlights include the Mango Strawberry Maki Roll, Classic Neapolitan Pizzas, Gowda Mutton Chops packed with Karnataka flavours, and the Passion Fruit Bowl, all capped with a comforting Lotus Biscoff Cheesecake.
Gladia’s space is designed for both high-energy evenings and peaceful moments, with distinct zones catering to dates, gatherings, parties, or quiet conversations by the Wishing Fountain. Whether under the stars or inside the grand arena, every corner holds its own atmosphere and charm.
More than a brewpub, Gladia is a sensory narrative. It offers not just meals and drinks, but a memory shaped by design, myth, and mindful detail. In every bite and sip, guests become part of a legend unfolding, a space where hospitality becomes an epic.
Published on July 27, 2025
Step into the culinary world of Chef Ankur Sharma, Executive Chef at The LaLiT Chandigarh, as he brings the vibrant flavours of Southeast Asia to your plate with Bambu Bali Chicken—a Balinese classic celebrated for its rich, spicy complexity and deep cultural roots.
This dish begins with a signature Base Bumbu—a potent mix of shallots, garlic, red chillies, shrimp paste, candlenuts, and tomatoes. The ingredients are lightly roasted to intensify the aroma before being ground into a thick paste. This forms the foundation of the dish, where the chicken is seared and simmered to perfection.
Infused with Bambu Bali paste, oyster sauce, sweet soy, palm sugar, chicken stock, and coconut milk, the chicken slowly absorbs a symphony of flavours—sweet, spicy, salty, and deeply savoury. A final touch of Nam Prik Pao, a Thai chilli jam, adds a hint of smokiness and warmth that lingers on the palate.
Chef Sharma garnishes the dish with crispy fried shallots and fresh coriander, enhancing both texture and freshness. Best served with steamed jasmine or sticky rice, this preparation is perfect for a hearty meal that tells a story of tradition and passion.
“This dish captures the essence of Balinese cuisine—bold, aromatic, and soulful. At The LaLiT Chandigarh, we love introducing our guests to flavours that travel far but feel like home,” shares Chef Ankur Sharma.
With Bambu Bali Chicken, The LaLiT Chandigarh offers guests more than just food—it offers an experience steeped in authenticity and crafted with heart.
Published on July 26, 2025
If you think you’ve seen it all when it comes to cocktails, Brau GALIE in Bengaluru is here to prove you wrong. Pushing boundaries and shaking up the city's cocktail game, this buzzing hotspot has unveiled a bold and inventive range of beer-tequila fusion drinks that are anything but ordinary.
At the helm of this creative wave is Shashank Singh, Brau GALIE’s expert mixologist, who has crafted a menu that marries the fizz of freshly brewed beer with the boldness of tequila—resulting in drinks that surprise, delight, and keep the party going.
Here are four beer-tequila cocktails you have to try at Brau GALIE:
1. The Lagerita: Part Margarita, All Party!
If you’re torn between sipping a zesty margarita or a chilled beer, the Lagerita lets you have both. This cocktail blends smooth tequila, triple sec, lime juice, and tops it off with Brau GALIE’s Munich Lager. It’s fizzy, tangy, and guaranteed to kickstart a good time.
2. Bloody Maria: The Bold Brunch Disruptor
A spicier cousin of the Bloody Mary, this version swaps vodka for tequila and brings in Dunkel Lager6, creating a deep, smoky finish. Infused with tomato juice, lemon, Worcestershire sauce, and a touch of Tabasco, Bloody Maria is the fiery yet balanced rebel that brunch never knew it needed.
3. Spiked Mangoes: A Tropical Tease
Love mangoes? This drink's for you. Spiked Mangoes combines mango purée, lemon juice, and tequila, all finished with a pour of Brau GALIE’s seasonal mango ale. It’s lush, exotic, and refreshing—a tropical vacation in a glass with a grown-up twist.
4. Teqroni: A Smoky, Spirited Remix
Classic cocktail lovers, meet your new favorite. The Teqroni is a daring reimagining of the Negroni, swapping gin for tequila and layering it with Campari, Aperol, and a splash of Sula Shiraz. The result? A rich, citrusy, bittersweet blend with dark berry undertones—served over ice and topped with an orange twist.
Brau GALIE's beer-tequila cocktail lineup is more than just innovative—it’s a testament to Bengaluru’s evolving bar culture and the creativity of local talent. So the next time you’re craving something new, ditch the usual and head to Brau GALIE to raise a glass to bold ideas and brilliant brews.
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