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Culinary Heritage Meets Innovation
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Ananda Bhavan, a 100-year-old Indian vegetarian restaurant in Singapore, combines tradition with innovation in its diverse menu offerings and operational strategies, including vegan and fusion dishes. Led by the third-generation CEO Viren Ettikan and celebrity chef Bala, the restaurant focuses on preserving heritage while adapting to modern tastes.
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How does Ananda Bhavan balance tradition and modernization in its culinary approach?
In what ways does Ananda Bhavan's expansion and menu diversification reflect evolving consumer preferences?
What impact does celebrity chef collaboration have on the restaurant's menu offerings and reputation?
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