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Wine,
glorious wine!
The bubbling popularity of wine in India would make Bacchus
proud. No more perceived as an elitist drink, wine has crossed
over to entice the masses. And therein is the truth. By Sayoni
Bhaduri
Manoeuvring
operations
Every hotel identifies different operational hiccups in its
lifecycle. The uniqueness lies in the way they encounter the
issues and tackle them in the best way possible. By Sanjeev
Bhar
A
gourmand around Lake Constance
Straddling the Rhine area around Germany, Austria and Switzerland,
Lake Constance is a freshwater lake that is the perfect alcove
for a gourmet's palate. By Neeti Mehra
Of
Chinatown, Chinamen and all things Chinese
Tracing the history of restaurants that have made a mark on
the Indian palate, second only to Indian ghar-ka-khana, we
find out what it is about the Chinese cuisine that has charmed
so many and why some restaurants have been more successful
than others in their league. By Beryl Menezes
Going
Aussie!
Mark Wilson, executive chef of the InterContinental The Grand
in Mumbai, speaks of presenting Australia to India on a plate.
By Sayoni Bhaduri
Meal
on the run
At first glance, cricket and lunches have little to do with
each other. But in this age of maximising one's time, if the
former has introduced power play, the latter has been as prompt
in power lunches, designed to keep you raring to go for the
rest of the day.
Love
is in the air...
City hotels and restaurants gear up for Valentine’s Day
as Cupid makes his appearance once again this February
Distribution
experts call for boosted training and research in Asia Pacific
Leading hotel chains and hospitality educators debated critical
industry issues at Cornell-Nanyang Institute of Hospitality
Management's first "Thought Leaders in Interactive Distribution"
roundtable held in Singapore recently
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