Talents

Namrata Sarmah, originally from the culturally rich land of Assam and now based in Noida, is a passionate home cook known for infusing everyday recipes with a creative twist. Her latest culinary gem—Anaras Ki Chatpati Baat, a sweet and tangy pineapple chutney—is a perfect blend of bold flavors and simplicity.

This chutney is a delightful mix of tropical pineapple zing and Indian masalas, making it a flavorful side dish that pairs wonderfully with Indian meals, snacks, or even fusion platters.

While the recipe itself is easy to prepare, its vibrant taste and refreshing appeal make it a standout addition to any kitchen. Whether served with parathas, as a dip for fried snacks, or even as a topping on grilled dishes, Namrata’s Anaras Talk brings a punch of flavor that’s hard to forget.

Recipe and creation by Namrata Sarmah – passionate home cook from Assam, currently based in Noida.
Explore more inspiring culinary talents at www.hospitalitynews.in

Chef Vicky Sav is a culinary talent who brings Italian flavors to life with a bold twist—through the lens of street food innovation. With a strong foundation in Italian cooking, he reimagines classic dishes into creative, street-style offerings that are fresh, flavorful, and accessible.

Fusing authenticity with modern presentation, Chef Vicky’s work stands out for its inventive approach, making Italian cuisine exciting for a new generation of food lovers. His passion lies in taking the richness of traditional recipes and transforming them into dishes that are perfect for quick bites without compromising on taste or quality.

Written for the Hospitality Talent Spotlight Contest by Hospitalitynews.
Discover more inspiring talents at www.hospitalitynews.in

Namrata Sarmah, a passionate home cook originally from the culturally rich land of Assam, now brings her culinary creativity to life in Noida. With a deep love for blending traditional Indian ingredients in unexpected ways, she has crafted a uniquely flavorful chutney known as the Apple Twist—a sweet, tangy, and spicy delight that elevates any meal.

This chutney combines the natural sweetness of apples with bold Indian spices, making it a perfect side for rotis, parathas, or even as a dip with snacks.

Recipe: Apple Twist Chutney

Ingredients:

• 3 apples (washed and chopped)

• Salt to taste

• 1 tbsp oil

• 2 inches cinnamon stick (powdered)

• 4 cloves (powdered)

• 1½ tbsp ginger paste

• ¼ tsp red chilli powder

• 1 tsp cumin powder

• 3 tbsp sugar

• ¼ tsp black pepper

• ½ cup vinegar or lemon juice

Method:

1. Wash and cut the apples into small pieces.

2. In a kadhai, heat oil and add the chopped apples.

3. Sauté well, then add salt, cinnamon powder, clove powder, ginger paste, red chilli powder, cumin powder, sugar, and black pepper.

4. Mix thoroughly and cook with the lid on until the apples soften and flavors blend.

5. Once cooked, let the mixture cool completely.

6. Transfer to a grinder and blend to a smooth chutney.

7. Chill and serve with roti, paratha, or any Indian snack.

Namrata’s Apple Twist is a bold take on traditional chutneys—combining the warmth of whole spices with the freshness of fruit and a hint of tang, it’s a perfect example of regional experimentation done right.

Recipe and creation by Namrata Sarmah – an inspired home cook from Assam, now based in Noida.
Featured as part of the Hospitality Talent Spotlight Contest by Hospitalitynews.
Explore more talent and recipes at www.hospitalitynews.in

Namrata Sarmah, originally from the culturally vibrant state of Assam, now calls Noida home. Her culinary journey has been shaped by deep-rooted traditions and an ever-growing passion for experimenting with bold, fresh flavors. One such creation that beautifully captures her creative flair is her Apple Coriander Leaves Chutney, lovingly titled Desi Delight Chutney.

This vibrant chutney blends the sweetness of apples with the sharpness of ginger and the zest of fresh coriander, resulting in a refreshing and tangy accompaniment perfect for any Indian meal.

Recipe: Apple Coriander Leaves Chutney

Ingredients:

• 4 to 5 small apples (chopped)

• 1½ tsp lemon juice

• ½ inch piece of ginger

• 1 green chilli

• ½ cup fresh coriander leaves

• ½ tsp salt

Method:

1. Wash and chop the apples, coriander leaves, ginger, and green chilli into small pieces.

2. Add all the ingredients into a grinder.

3. Blend into a smooth chutney.

4. Serve fresh as a side with snacks or meals.

This chutney is not only quick to prepare but also a healthy, flavor-packed condiment that brings a fusion of sweet, tangy, and spicy notes in every bite. It’s ideal as a dip for snacks, a spread on sandwiches, or a side with parathas and rice dishes.

Recipe by Namrata Sarmah – passionate home cook from Assam, currently based in Noida.
Featured as part of the Hospitality Talent Spotlight Contest by Hospitalitynews.

The railway food sector is a vital yet often overlooked component of India’s transportation and hospitality ecosystem. As millions of passengers travel across the country daily, their food experience on board remains inconsistent and, at times, unsatisfactory. Despite the rise of food delivery apps like Zomato and Swiggy, passengers often face inflated prices—sometimes up to 50% higher than standard rates—making good-quality food both inaccessible and unaffordable for many.

This presents a unique opportunity: to launch a business dedicated to improving and organizing railway catering in a way that is affordable, hygienic, and appealing.

Key Challenges in the Industry

1. Inconsistent Quality
Railway catering frequently suffers from irregular food quality due to difficulties in preparation, storage, and logistics.

2. Health & Hygiene Concerns
Improper storage and lack of standardized handling practices increase the risk of foodborne illnesses, especially on long-distance routes.

3. Unappealing Menus
Passengers are often left with dull, repetitive, and pre-packaged meal options, leading to dissatisfaction.

Proposed Solution: A Fresh, Structured Railway Food Business

By focusing on innovation, efficiency, and partnerships, a dedicated business can fill the long-standing gaps in railway catering.

a) Fresh and Locally-Sourced Ingredients

Partnering with local farmers and food suppliers allows for the inclusion of fresh, seasonal, and culturally relevant ingredients. Regional specialties can be featured on specific routes, adding variety and local flavor to the passenger experience.

b) Menu Innovation and Diversity

Thoughtfully curated menus that include vegan, gluten-free, halal, and organic options can cater to diverse dietary needs. This not only enhances passenger satisfaction but also reflects evolving food trends.

c) Strategic Collaborations with Rail Operators

Collaborating with national and regional rail networks can bring uniformity in quality and service. Joint branding initiatives can further elevate passenger trust and create marketing value for both parties.

Business Models to Explore

1. Comprehensive Railway Catering

A full-service approach involving sourcing, meal prep, packaging, logistics, and onboard service. Ideal for long-term contracts with rail operators.

2. Food-as-a-Service (FaaS)

Meals are prepared in cloud kitchens or centralized production units and dispatched to stations for scheduled pick-up. This model reduces operational overhead and enhances quality control.

The railway catering segment is ripe for disruption. By addressing core issues of quality, hygiene, pricing, and menu design through strategic planning and technological integration, there is tremendous potential to transform the way passengers experience food during their journeys. This is not just a business opportunity—it’s a step toward elevating hospitality on the move.

Written by Saurav Kumar, Final Year Student at IHM Hyderabad. Saurav completed his industrial exposure training at JW Marriott Pune and is passionate about creating solutions at the intersection of food and travel.
This article is part of the Hospitality Talent Spotlight Contest by Hospitalitynews.

Chef Sreedharan B is a culinary expert and educator with over 15 years of experience specializing in South Indian, regional Indian cuisine, and most notably—baking and confectionery arts. His journey has seamlessly woven together the precision of hotel kitchens and the nurturing spirit of the classroom, making him a respected name in both culinary practice and education.

Trained in the art of baking, Chef Sreedharan brings finesse and creativity to every dessert and baked creation. From artisanal breads to delicate pastries, and from traditional Indian sweets to contemporary plated desserts, his work reflects technical mastery blended with regional inspiration. His creations are not just about taste—they tell a story of culture, tradition, and innovation.

What sets him apart is his passion for culinary research. He dives deep into regional recipes, reviving lost techniques and infusing them with a modern flair. Whether it’s reimagining a classic South Indian delicacy or crafting a perfectly layered cake, Chef Sreedharan's work is both rooted and refined.

As a culinary educator, he is driven by a mission to inspire and guide future chefs. Through hands-on skill building and storytelling through food, he teaches students to respect tradition while embracing evolution.

(You can view his stunning culinary and baking creations in the images attached to this post.)

Written for the Hospitality Talent Spotlight Contest by Hospitalitynews.
Explore more inspiring culinary talents at www.hospitalitynews.in