15 min read
By Foodism Team

1

From a humble tea stall to ‘The Grand Bhagwati’…!

From a tea stall in 1983 to The Grand Bhagwati or TGB as it’s fondly called by its patrons …Narendra Somani has come a long way simply on the strength of his innovative and out-of-the-box thinking and passion for connecting food and people.

15 min read
By Foodism Team

3

Customization is the way forward!

Foodism Profiles Dr Chef Avin Thaliath who has ‘understood the different aspects of culinary arts such as knowing the history and culture of a place, through cuisines; and aptly grasps the importance of detail and the value of presentation, texture, colour and palate’

15 min read
By Foodism Team

15

What is baby food and why should you make it at home?

Feeding the toddlers baby food comes with its own set of apprehensions. You have to be guarded to feed your baby solid foods. It is recommended to feed the toddlers solid food when they turn 6 months old. Premade organic food seems like a good option but homemade food is better as the parents can have the authority of preference as to what to feed their baby that is healthy.

5 min read
By Foodism Team

7

Balaji Farali Chevdo (Snack Review)

Want something to munch when fasting for Navratri but too tired with chores or with your never ending work-from-home? Fret not!This ready-to-eat namkeen snack by Balaji will come to your rescue—just ask for it!Appetizing, light, and fun, “BalajiFaraliChevdo” is a sumptuous union of spicy and tasty ingredients right from your kitchen. Crunchy to bite and savory to taste, thischevdo is also loved likewise by those not fasting.No matter how much of it you eat, you are left invariably asking for more!

15 min read
By Foodism Team

18

What is continental food?

Every cuisine has its influence on its region and culture. Continental cuisine is no different. Read to know everything about continental cuisine and its delicacies.

15 min read
By Foodism Team

12

Chocolates, Pastries and All Things Good!

Chef Tejasvi Chandela based in Jaipur, Rajasthan derives her inspiration from comfort food and backs it up with French techniques to give the dessert a chicer look. If it doesn't come from her heart it won't go on our menu.