Karen Anand has been sought after as a Food Consultant, advising Multinationals and large Indian food companies on the development of new products, menus and recipes for the Indian market.
Companies she has worked with are Marico, Jet Airways, Domino’s Pizza, Olive Tree, Hindustan Lever, ITC Foods, Philips, Foster’s, Veneta Cucine, Kelloggs, Pepsico, Britannia and Carlsberg. She has also helped set up the experience centre in Delhi for the luxury German appliance company Miele.
She has worked extensively with hotels, consulting on menu planning, organising wine dinners and promotions, developing new recipes and training staff. She has worked with Old World Hospitality (India Habitat Centre), Delhi, Hyatt, Hilton, ITC Hotels, The Park and Khyber, Bombay.
Restaurant consultancies include, Citrus, Chennai, which was voted one of Chennai’s “Top 5 Dining out places”; ‘Merlot’ in Pune, a signature menu for ‘Fine Dine’ Mumbai, the award winning restaurant, ‘Afraa’, a contemporary fine dining restaurant in Kolkata and ‘Pesto Pesto, an Italian style bar/café in Pune. She was the Food Consultant, and worked on the concept research and menus for the highly successful restaurant, Dishoom, a Bombay style café in Leicester Square, London. Karen has also developed recipes for Aaharam at Svatma Thanjavur (Tanjore), Tamil Nadu, a highly sought after travel destination in South India.
Karen did the Indian recipes for Suhana, a range of Indian spices in the UK which won the Great Tasting Award UK 2010..
She has conducted Master classes at the luxury award winning Spa and Health Resort, Ananda in the Himalayas, where she focused on her core strength, “light Asian food” where she looks at both traditional recipes as well as her own creations around spice.