Elior India

Elior India bolsters Hyderabad presence with Strategic Acquisition of Institutional Contract Catering Business of Voilà F9 Gourmet Elior India is pleased to announce the acquisition of Voila F9 Gourmet LLP’s institutional contract catering operations, marking a pivotal advancement in our strategy to strengthen our presence in Hyderabad—a key market in our growth trajectory. Since its inception in 2007, Voila F9 Gourmet LLP has established itself as a leader in the institutional catering sector, renowned for its ability and serving over 18,000 meals daily to employees of top-tier multinational corporations. This acquisition aligns with Elior India's commitment to delivering best-in-class, innovative, and reliable food services, further elevating the quality and scope of our offerings. With a Chef led model, Elior India guarantees a dining experience of exceptional quality redefining Indian and Global cuisines . This acquisition is an alliance of two businesses which are completely synergized in providing the best to the clients . By integrating Voila F9’s institutional contract catering operations, Elior India has significantly expanded its portfolio, adding over 20 distinguished clients across the Corporate B&I, Education, and Healthcare sectors. This strategic move not only broadens our client base but also enhances our capacity to deliver exceptional culinary experiences, reinforcing our position as a premier provider of food services. As we embark on this new chapter, we are excited to continue our pursuit of excellence, bringing even greater value to our clients across the country . Together, as one team, we embrace endless possibilities. Welcome aboard! #EliorIndia #Acquisition #FoodServices #InstitutionalCatering #VoilaF9Gourmet #Hyderabad #GrowthStrategy #ClientExpansion #CulinaryExcellence #CorporateDining Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary Sindhu Aiyappa

Meet Chef Pradeep kumar, our talented Manager, F&B, who brings over 8 years of experience in the Hospitality and Food services sector. With a proven knack for launching new menus and a deep commitment to excellence, Chef Pradeep has expertly managed F&B teams and driven customer satisfaction. His dedication to culinary creativity and staff development shines through every dish he crafts. Pradeep shares his beloved Butter Chicken recipe, a creamy classic with a personal touch. Ingredients: 500 gm Boneless Chicken, 130 gm Onion, 1 Cup Tomato Puree, 2 Tbsp Butter, ¾ to 1 Tbsp Lemon Juice, Spices: Salt, Kashmiri Red Chili Powder, Garam Masala (Adjust to taste), Optional: Kasuri Methi, Turmeric Powder, Cumin Powder, Coriander Powder, Cinnamon, Cardamoms, Cloves 1/3 Cup Greek Yoghurt or Hung Curd, Cashew Cream, ¾ Tbsp Oil, ¾ Tbsp Ginger Garlic Paste, 1 Tsp Sugar Instructions: 1. Mix lemon juice, chili powder, salt, yogurt, and spices. Marinate for 20 minutes. 2. Prepare Sauce: Sauté onion until golden. Blend with tomatoes, cashews, and a bit of water into a smooth puree. Cook butter with whole spices, then add the blended puree. Simmer until thick. 3. Fry marinated chicken until fully cooked and the marinade is dried up. Combine: Add chicken to the sauce, simmer for 5-7 minutes. Adjust thickness with hot water if needed. Finish with cream, salt, sugar, and additional spices if desired. Here's a few tips to make your Butter Chicken extra special: 1. Use ripe tomatoes for the best flavor; avoid sour ones. 2. Adding onion is optional but helps balance the tomato's tanginess. 3. For extra richness, add an extra tablespoon of butter and adjust spices to taste. 4. Soak almonds and blend them for a nutty touch if preferred. 5. Whole peeled tomatoes can be used instead of fresh ones if needed. Enjoy the creamy, flavorful Butter Chicken that showcases Chef Pradeep’s expertise and passion for great food! #ButterChicken #ChefSpecial #IndianCuisine #RecipeOfTheWeek #DeliciousDishes #IndianFood #EliorIndia Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary Sindhu Aiyappa

We are thrilled to introduce Sindhu Aiyappa, our new Director of Human Resources at Elior India. Sindhu is responsible for scaling up the organization capability by aligning the people agenda along with the company’s business strategy and ensure aggressive growth through organic initiatives and acquisitions.   She will be spearheading various projects related to Elior India's business HR initiatives.   Sindhu has held HR Leadership roles in diverse industries & geographies across sectors such as Retail, IT/ITES, QSR, Coffee and Fitness. Her impactful contribution spans both in startup’s and established sectors, adding value to various work environments and influencing business growth.   Her enriched experience in Human Capital Management will add significant value to Elior India. She believes “Nothing ever comes to one that is worth having, except as a result of hard work” So Dream and Dream Big!! Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary Sindhu Aiyappa

Imagine your ideal on-campus canteen brought to life! At Elior India we’re dedicated to creating a dining experience that caters to all your needs and preferences. From seasonal, plant-based foods that promote a healthier lifestyle to a vibrant selection of global street food flavors, our menu has something for everyone. Our beverage station offers a variety of options to refresh and energize you, while our allergen-friendly station ensures customized meals for those with specific dietary needs. Experience a dining environment designed with your health, taste, and comfort in mind! #HealthyDining #GlobalFlavors #AllergenFriendly #FreshFood #BeverageStation #Wellness #FoodForAll #Canteen #EliorIndia #DiningExperience #HealthyLifestyle #FoodInnovation Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary Sindhu Aiyappa

We’re passionate about making every meal special for you. At Elior India, we believe food should be enjoyable, flavorful, and tailored to your preferences. Here's what sets us apart: 1. Our chefs are highly skilled, and they create restaurant-quality dishes with passion and expertise. 2. Whether you're vegetarian, vegan, or have specific food allergies, we have a wide range of options to suit your dietary needs. 3. Do you like your food with a fiery kick, or do you prefer a more mild flavor? You get to choose the spice level that suits your taste buds! We're dedicated to making sure your meals are exciting, delicious, and catered specifically to you. #ChefLedModel #PersonalizedMeals #CustomCuisine #TailoredDining #CulinaryExcellence #DiningExperience #MealCustomization #DietaryNeeds #EliorIndia Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary Sindhu Aiyappa

1/3rd of all food produced globally is lost or wasted! On this @WorldNatureConservationDay, it's crucial to recognize the immense impact of food waste on our planet. Food waste not only squanders precious resources like water, labor, and energy but also contributes significantly to greenhouse gas emissions. By making conscious choices to reduce food waste, we can play a vital role in conserving nature and ensuring a sustainable future. Let's be mindful of our consumption habits, plan our meals, store food properly, and compost whenever possible. Remember, every small effort counts. Together, we can make a difference. Let’s eat, not waste food. Do your part in saving nature and promoting sustainability. hashtag #WorldConservationDay #ReduceFoodWaste #Sustainability #SaveThePlanet #EcoFriendly #ProtectNature #SustainableLiving #EnvironmentalAwareness #ZeroWaste #GoGreen Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary

For our Chef's Recipe segment, we present Raksha Sehgal, Senior Sous Chef at Elior India Born in Kolkata, Raksha was always interested in cooking from a very young age, largely influenced by her mother. With over 9 years of experience, she has worked at The Park Hotels, trained in Thai cuisine in Thailand, and launched her own culinary business, 'Scallions.' After graduating from IHM Mumbai, she earned a Diploma in Pan-Asian Culinary Arts from Thai Chef School, Bangkok, and was certified as a “Grand Master Thai Culinary Chef. Enjoy Raksha’s signature recipe, Duck Red Curry with a side of Jasmine Rice. Ingredients For the Curry: 1 tbsp peanut oil,1 tbsp minced lemongrass (optional), 1 tbsp minced ginger,1 tbsp minced garlic, 1 thinly sliced onion, 2-6 small hot chillies, chopped, 1 can (13 oz) coconut milk, 2 tbsp fish sauce (optional), 1 lb diced, peeled potatoes, 2 tbsp sugar (palm sugar if available), 1 cup pineapple chunks, 1 lb duck or goose breasts, sliced thin, Lime juice to taste, 1/4 cup roughly chopped basil, For the Thai Red Curry Paste: For the Thai Red Curry Paste: ¾ oz mild dried red chilies, cut into ½-inch chunks, ½ oz spicy dried red chilies, cut into ½-inch chunks, ½ tsp white peppercorns, 1 tsp coarse salt 1 stalk lemongrass, bottom half only, thinly sliced, 2 tbsp finely chopped galangal, 4 cilantro roots, or 10-12 stems, chopped, 2 tsp chopped lime zest 6 cloves garlic, chopped, ½ cup chopped shallots, 2 tsp fermented shrimp paste (or miso for vegan), 2 tsp coriander seeds, 1 tsp cumin seeds Instructions: 1. Grind all curry paste ingredients into a fine paste. 2. Heat peanut oil in a wok or heavy pan over high heat. Add lemongrass, ginger, and garlic, stir-fry for 1 minute. 3. Add onion and chilli's, stir-fry for another minute, then mix in the curry paste for 2 minutes. 4. Add coconut milk, water, fish sauce, and potatoes. Simmer until potatoes are almost tender, 15-20 minutes. 5. Add pineapple chunks and sugar, adjust seasoning. Cook for a minute, then add sliced duck breast. 6. Stir in basil and lime juice. Serve immediately over jasmine rice. #ChefsRecipe #EliorIndia #DuckRedCurry #JasmineRice #ThaiCuisine #Gourmet #Foodie #RecipeOfTheDay #ChefSpecial #AsianCuisine Elior Group Rohit Sawhney Manoj Kanunga David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha saranya chowdary

Elior India is #hiring for multiple positions in the F&B sector across Bangalore & Hyderabad. If you're passionate and ready to make an impact, send your resume to the contact details provided below. #JobAlert #HiringNow #F&B #BangaloreJobs #HyderabadJobs #EliorIndia #CareerOpportunities #JoinOurTeam #HospitalityCareers #JobSearch #NowHiring #JobOpening #JobSeekers Elior India Arun kumar Dipu Thomas Logesh Gandhi Rajni sharma Surbhi Vohra Surendra Roshni Kumar Animesh Das Pooja Jadhav Surve Chef Dawood Khan Radhika Karkera saranya chowdary Manoj Kanunga

El Chef is Elior India innovative digital platform that redefines how you interact with food services. This intuitive tool ensures a smooth and enjoyable experience, integrating technology with culinary excellence. With El Chef, you can: 1. Enjoy a streamlined food ordering process: Effortlessly navigate through menus and place your orders with ease. 2. Receive real-time updates: Stay informed with live notifications and accurate delivery estimates. 3. Benefit from secure payments: Choose from various safe and convenient payment methods. 4. Utilize pre-ordering capabilities: Pre-order your meals for a hassle-free experience and guarantee a delicious lunch, every time! #ElChef #CulinaryInnovation #EliorIndia #DigitalDining #FoodOrdering #Convenience #FoodDelivery #RealTimeUpdates #SecurePayments #PreOrdering Elior Group Rohit Sawhney Manoj Kanunga Ramakanta Mishra David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha

We are thrilled to showcase the culinary expertise of incredibly talented joaquina pereira, AGM Operations from Elior India Joaquina has over 9 years of experience in the hospitality industry and is an expert in Modern European and Italian cuisines. She has worked at renowned establishments like Hyatt and Marriott. Joaquina's passion for food and innovative dishes make her a standout in the culinary world. Today, she shares her recipe for Ricotta and Truffle Agnolotti. Ingredients: Pasta Dough: 500g Refined Flour, 3g Salt,18 Egg Yolks Filling: 200g Ricotta Cheese, 50g Cream Cheese, 30g Parmesan, 1 tsp Truffle Oil 1g Fresh Truffle (optional), 2g Salt Sauce: A pinch of Saffron, 50ml Veg Stock, 30g Salted Butter, A sprig of Sage (or any herb), 10ml Cream Method: 1. Sieve flour and salt together. Mix in egg yolks to form dough. Rest for 1 hour. 2. Mix ricotta, cream cheese, parmesan, truffle oil, fresh truffle, and salt. Fill a piping bag. 3. Roll dough thin, pipe filling, seal edges, and shape like wrapped chocolates. 4. Boil pasta for 2-3 minutes. 5. Heat veg stock and sage, add butter and saffron, then cream. Toss pasta in sauce. 6. Enjoy hot with creamy saffron sauce. Enjoy this exquisite Ricotta and Truffle Agnolotti, a delightful creation from Chef Joaquina Pereira! #CulinaryExcellence #ChefSpotlight #GourmetCuisine #RicottaAndTruffle #ItalianCuisine #ModernEuropeanCuisine #EliorIndia #ChefJoaquina #GourmetRecipes #FoodieFavorites #HospitalityIndustry Elior Group Rohit Sawhney Manoj Kanunga Ramakanta Mishra David Edward Raj Antony Anandakumar Praveen Madhusudhan Logesh Gandhi Arun kumar Rajni sharma Teena Jasooja saranya chowdary Surbhi Vohra Chef Swetha