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Mar 07, 2025

Rahmaan Choudhary Appointed as Chief Engineer at ITC Hotels Limited

Aug 02, 2025

A Modern Twist on Hospitality: How Hybrid Business Models Are Reshaping Restaurants and Hotels

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Energy-Efficient Dishwashing: How Stewards Can Save Resources

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Subscription-Based Catering Services for Regular Events

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Innovative Payment Solutions: Contactless and Secure Transaction Trends

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Bite-Sized Brilliance: The Growing Trend of Mini Confections

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The Art of Dough Sculpting: Creating Intricate Sculptures and Art Installations Using Bread Dough

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Southeast Asian Confections: From Sticky Rice Candies to Coconut Treats

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The Role of Social Media in Shaping Restaurant Trends

Apr 16, 2025

Gulshan Kumar Joins Ramee Group of Hotels as Food and Beverage Manager

Aug 08, 2025

Adding a Crunch: Incorporating Nuts, Seeds, and Grains into Confections

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How Proper Kitchen Stewarding Enhances Food Presentation and Quality

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The Secret Behind Salted Honeycomb: Why This Crunchy Delight is Making Waves in the Confectionery World

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Liquid Nitrogen: A Freezing Frontier for Innovative Cooking Techniques

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Donut Crosso Filled with Creamy Rabdi - By Chef Md Ali

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Experience the Zesty Mocktail: Some Like It Hot - By Souvik Sarkar

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Ragi Kebab with Spiral Wheat Noodles - By Chef Rajendra Singh Bisht

May 05, 2025

Rahul Kanwar Promoted to Vice President - Operations at DLF Limited

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