EVENTS &
COLLABS

Since, 1995, Karen Anand has been sought after as a Food Consultant, advising Multinationals and large Indian food companies on the development of new products, menus, recipes and promotions. Companies she has worked with include Marico, Jet Airways, Domino’s Pizza, Hindustan Lever, ITC Foods, Philips, Foster’s, Veneta Cucine, Kelloggs, PepsiCo, Britannia, Hafele, Miele, Carlsberg, William Grant and more recently Diageo.

As a restaurant consultant, she has worked with Old World Hospitality (India Habitat Centre) Delhi, Hilton Delhi, Khyber Bombay, Citrus Chennai, Fine Dine Mumbai, Merlot Pune, Afraa Kolkata and Pesto Pesto Pune, Svatma Thanjavur. Karen has worked with Team Work Arts for their festival, India by the Bay in Hong Kong and conducted Master classes at the luxury award winning Spa, Ananda in the Himalayas.

Internationally, she contributed to the concept research and menus for the highly successful restaurant, Dishoom, a Bombay style café in London. She was also the Food and Beverage Consultant to the Forbes nominated Indian restaurant Colonel Saab in London. Karen wrote and edited the recipes for the spice brand Suhana for the UK which won the Great Taste Award UK in 2010.