While the colour black is a fashion staple, it is now making its way into the Indian food industry. The colour Black is gaining popularity as people want to have their plates with something dark or the other, be it from charcoal, ash or squid ink.
And with this rising demand from customers, many fine-dining restaurants in India have started serving them with gourmet preparations made from black pasta, black rice, black quinoa, etc. The charcoal-infused goth ice-cream, pastas, burgers, health drinks and even our very own desi murg malai tikka are now available in the black color.
Recently, one of India’s leading pizza chains, Pizza Hut has launched the country’s first ever Black pan pizza at its Gurgaon restaurants.
These Black pan pizzas are visually stunning and incredibly tasty, offered at a price of Rs 99 each for a pair of personal pan pizzas, across dine-in, takeaway and delivery. They have a bold black coloured pan pizza base and will be topped with a flavourful spicy chipotle drizzling sauce.
The current Pizza Hut menu will contain a black crust option for all pan pizza variants, at no extra cost. The brand is planning to launch Black pan pizzas across several other major markets later in the year.
Prashant Gaur, Chief Brand and Customer Officer, Pizza Hut India Subcontinent, said, “We stand for the love of pizzas, and when it comes to innovation, we have been the pioneers. Black pan pizza is our latest product innovation and we are quite excited about the launch.”
“Millennials form a majority of our customer base, and they love to experiment with food that not just satisfies their palate, but also caters to their visual and creative senses. This is why we see fast-emerging trends such as rainbow lattes, colourful burgers and what not. Pizza Hut has always taken pride in serving the best, the freshest and the tastiest pizzas to all pizza lovers in the country. And with the Black pan pizza, we present to our customers a new frontier in pizza innovation,” he added.
Known for its bustling streets and vibrant culture, Bengaluru is about to experience a taste of Seoul like never before at the best hotel bar in the country - Copitas, where the city’s elite come to play.
From sundowners on the 21st-floor terrace to late-night rounds of artisanal cocktails in its energetic interior, every detail has been carefully considered, anointing it on the list of 50 Best Bars of Asia at #38. Copitas now presents an exciting bar takeover by the iconic minimal ‘Zero-waste’ cocktail bar from South Korea, Zest, in collaboration with The Dram Attic, as it makes its debut in India on March 8, 2024.
Boasting an impressive array of accolades, including the #8 spot in the World's 50 Best Bars and #5 in Asia's 50 Best Bars lists, Zest brings Seoul’s fine drinking culture to Copitas to shake things up with its innovative zero-waste approach to mixology. Purpose-driven acts of sustainable mixology are also a practice at Copitas as Four Seasons Bengaluru maintains its own herb garden, supplying organic and hand-harvested ingredients. In an effort to give back to nature, Copitas utilizes plantable coasters and gifts each guest seed bombs of Tulsi, a sacred plant in India, encouraging them to participate in tree planting initiatives.
“At Four Seasons Bengaluru, we believe in curating experiences that not only indulge our guests but also inspire them. This collaboration with Zest at Copitas reflects our commitment to innovation, sustainability, and exceptional mixology; and is an excellent opportunity for our guests to discover something new and enjoy an award-winning, unique South Korean bar experience right here in Bengaluru,” said Reuben Kataria, General Manager, Four Seasons Bengaluru.
Whether a cocktail connoisseur, a sustainability savant, or simply someone looking for a good time, Four Seasons Bengaluru raises the bar at Copitas with Zest, one zero-waste cocktail at a time.
The Westin Sohna Resort and Spa has appointed of Sandeep Panwar as the new Executive Chef.
With over two decades of rich and diverse culinary experience under his belt, Chef Panwar brings a wealth of knowledge and a passion for excellence to his new appointment.
In addition to his gastronomic expertise, he brings a fresh and innovative flair to his kitchens, creative food presentation skills syncing classical favourites with the latest global trends and a strong business sense combined with his pleasing interpersonal skills.
“We are elated to welcome our new Executive chef to the Westin Sohna family” said Anurudh Khanna, Multi Property Executive Chef for The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa by adding that the team is enthusiastic about the creativity that he will add to their gastronomic experiences.
As the Executive Chef, Panwar will be at the helm of all culinary endeavors at the resort including The Living Room - the all-day diner, Xiao Chi- the Pan Asian specialty dining outlet, the banquet/ catering kitchens and in-room dining; from enhancing current menus to improving the efficiency of kitchen operations and maintaining the highest quality of food standards, while focusing on elevating guests’ dining experience through impeccable service. A vocal for local and the freshest seasonal produce, he believes that cooking is magical as it has the power to elevate one’s senses.
Fast food chain KFC is launching a series of plant based products at selected locations in Hong Kong under The New Era plant based series.
The fast food giant will be offering products from Alpha Foods and Gardein through a partnership with Green Monday, said a release by Vegconomist.
Green Monday has announced that starting, 29th June, KFC in Hong Kong is launching their new Plant-Based Series at 19 selected stores.
The New Era Nuggets is a created with Alpha Foods plant-based ingredients that contains 12 grams of non-GMO, plant-based protein and is free of cholesterol or synthetic hormones, served with fries and a classic BBQ sauce.
And, The New Era Burger has a plant-based patty by Gardein, which is made with soy, wheat, pea protein, organic grains and vegetables. Containing no cholesterol and no saturated fat, served on with Italian focaccia, with sliced cheese, salad dressing (remove cheese and dressing to make vegan-friendly), BBQ sauce, fresh lettuce and tomatoes with tortilla chips.
“When the legendary KFC Colonel dons green, you know a NEW ERA is officially here! On this special Green Monday here in Hong Kong, we are thrilled to announce the introduction of plant-based ‘New Era Nuggets’ and ‘New Era Burger’ on KFC menu, featuring exciting products from Alpha Foods and Gardein respectively. This milestone launch will without a doubt further ignite the plant-based movement in Asia and globally.” said David Yeung, the founder of Green Monday and Green Common.
Baskin-Robbins, the world’s largest ice cream chain, will be adding new vegan ice cream flavors to its stores across America. The new vegan options are available in two flavors, including Chocolate Chip Cookie Dough and Chocolate Extreme.
The new ice creams of Baskin-Robbins are made from a blend of coconut oil and almond butter.
Jeanne Bolger, Director of Research and Development at Baskin-Robbins, said, “The Baskin-Robbins culinary team has been hard at work on our non-dairy flavors for over two years. It was important for us to take the time to get it right.”
“Both flavors are so smooth and indulgent, and the final product delivers the incredible quality that our customers have come to expect from any Baskin-Robbins ice cream. We’re very proud of the result,” he added.
Carol Austin, Vice President of Marketing for Baskin-Robbins, stated, “We’re excited to expand our ice cream portfolio into the vegan space and offer our guests increased options, especially with such high consumer demand for a product like this.”
The ice cream chain is part of the Dunkin’ Brands Group.
David Hoffmann, CEO of Dunkin’ Brands, said, “We absolutely believe this will move the sales needle for us. It’s a damn good product. We are a brand that democratizes trends.”
Indulge in an extravagant spread of succulent seafood in classic traditional Italian flavors as The Westin Hyderabad Mindspace is hosting a special Seafood Brunch buffet at Prego. This special brunch will surely entice your palate.
Westin Hyderabad will offer live grills, fresh seafood, clams, mussels in the choicest of marinades, sauces and accompaniments featuring simply sea salt & lemon, fresh herbs, garlic basil, amongst others.
The signature dishes of seafood brunch buffet include Grilled Scampi with Caper Butter, Roasted Sea Bass with lemon & basil, and much more.
A group of 400 of the biggest consumer goods companies across 70 countries has agreed to simplify food labels that create confusion among shoppers and leads them to discard food to the tune of $29 billion a year in the U.S. alone.
The goal is to streamline these labels, which includes "Sell by" and "Display Until," down to two by 2020, says The Consumer Goods Forum.
The group said that Companies would have the choice of two labels. One, which highlights "Use by," would be an expiration date for perishable items. The other label - "Best if used by" would apply to non-perishable items though the exact wording will be tailored by region.
In February, the Food Manufacturing Institute and the Grocery Manufacturers Association announced a similar labeling move.
21 July, 2017 will be the last working day of Sachin Sharma, President and key managerial personnel of the company has resigned from the services of the company, Jubilant said.
NEW DELHI: Jubilant FoodWorks, which operates Domino's Pizza and Dunkin' Donuts chains across India, today said its President and CFO Sachin Sharma has resigned.
"21 July, 2017 will be the last working day of Sachin Sharma, President and key managerial personnel of the company has resigned from the services of the company," Jubilant FoodWorks said in a BSE filing.
"The board will appoint his successor in due course," it added.
Sharma was appointed as the chief financial officer (CFO) and key managerial personnel in September last year.
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