If nothing else, the pandemic has taught us fortitude and the need for new findings. While on one hand, the hospitality industry received a tough blow with restaurants closing down, on the other, cloud kitchen owners and home bakers expanded their small businesses. More than half of the digital world was divided over sourdough perfecting tips; some were absorbed in bread detailing, and some others tasted chocolates and took notes over Zoom calls. We learnt to find a way. But with a fresh set of challenges around the corner, how are restaurant/brand owners, chefs and food developers preparing for relevance? We’ve hand-picked a few agents of this emerging change who stress on quality, budget, originality and innovation.

What’s in a cone?

All those who salivate at the very thought of coffee and also, a kunafa, the syrupy Middle-Eastern dessert, should be glad to know that Bandra-based Kunafa World is joining hands with Dope Coffee Roasters. The coffee roasters for this venture are called The Dark Matter. “It has taste notes of pomegranates, smoked woods and dark chocolate. The strength of coffee, the milky sweetness of cream and the crunch of kataifi cones is a match made in heaven,” shares Dr Arshia Siddiqui from Kunafa World. She is thrilled that in only two days, they’ve sold nearly 100 cones.
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