Author : EF&H Staff-Mumbai

“Vocal about local” can be seen as a 21st-century take of Swadeshi movement feels, Chef Sangram Sawant, executive sous chef, The Fern, An Ecotel Hotel,...

The call of time is to focus on saving costs during purchase and adopt alternate ideas which can increase revenues, for which the silver lining...

Your insights on Vocal About Local I’ve always been a firm believer in the mantra of ‘Think Global, Act Local’. In the globalized society that...

Chef Ganesh Patil, chef de cuisine, Le Meridien Goa Calangute feels that purchasing locally grown food is a simple way to create a healthier environment...

Handpicked ingredients from local farms help in creating a wholesome dining experience while allowing guests to immerse themselves in the local culture and flavours, says...

Chef Sandip Narang, executive chef, Taj West End, Bengaluru believes the most convincing way a chef can be vocal about local is using a wide...

The Lingayat cuisine which is traditionally a wholesome vegetarian meal often focuses on freshness and rich in nutrients and healthy, explains Chef Prakash Bisht, sous...

We have made deliberate efforts to engage with our guests and educate them of the enormous benefits they can enjoy in our offerings prepared with...

We take care to involve the concept of Zero Km ingredients (where possible), or Local Love where we use produce that is regionally and seasonally...

Vocal About Local is a wonderful opportunity to promote the local ingredients and its broad spectrum potential to substitute commonly imported ingredients., says Chef Abhishek...