This article is centred on how the chefs are addressing the key disruptive trends impacting the food industry, with how food and cuisine changes are happening in food service.
In an interview with Restaurant India Chef Suresh Babu, Executive Chef, Clarks Exotica Convention Resort & Spa, Bengaluru talks about food presentation.
Consumers have the option to pre-order and get the food delivered at their office just when they reach, saving them time and from the harmful effects of skipping the most important meal of the day.
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and promoting Indian cuisines at global platforms.