is an eco luxury resort in Satpura, Madhya Pradesh. Comida Communications is handling the PR and Marketing for the brand. This includes creating a brand guideline, streamlining social media and spreading awareness int he domestic market. Work on this project has begun in February 2017.
FIFTH SEASON - MAY TO DEC 2016
is an event aimed at being a holistic platform for the F&B industry, both from the business aspect as well as from the consumer one. Nicole Mody of Comida Communications was part of the team that conceptualised and structured the event. It was slotted as one of India’s largest food events with over 200 business stalls, 100 restaurants and smaller cafes participating, international chefs present, master classes and food demonstrations given by known chefs from the industry, alcohol tastings, craft bars, artisans products, street food and regional indian food. The project is currently waiting for investor backup.
FLAVOURS OF KALA GHODA
is a book that contains recipes from 17 different restaurants in and around the Kala Ghoda area in Mumbai. It features Busaba, Café Zoe, Chetana, Indigo, Joss, Kaboom, Kala Ghoda Café, Khyber, La Folie, Le 15 Patisserie, Neel, The Nutcracker, The Pantry, The Sassy Spoon, Trishna, Vicky Ratnani and Woodside Inn. The book has been conceptualised, written by, co-designed and marketed by Nicole Mody of Comida Communications.
FLAVOUR DIARIES – DEC 2015
is an interactive space for food based events, curated by London chef Anjali Pathak. Comida Communications handled the PR & Marketing for the studio launch and for Anjali.
PAHADI LOCAL – SEP TO NOV 2015
is an initiative dedicated to procuring natural and wellness local products from the far reaches of the Himalayas. Comida Communications assisted in Communication & Distribution for the initial launch phase.
OTHER BRANDS COMIDA COMMUNICATIONS HAS WORKED WITH FOR SOCIAL MEDIA MARKETING
COMIDA: THE KITCHEN
is a sub brand of Comida Communications that works with interactive food demonstrations. Under the direction of different restaurants and chefs, participants get their hands dirty making their own dishes and learning to make restaurant quality food at home. Workshops include:
Chocolate Making with Zeba Kohli
Make Your Own Burgers with Woodside Inn
The Art of Nawabi Cuisine with Neel
Cooking Korean with Yeo-Kyung Lee
Desserts Made Simple with Tart
Desserts Made Simple II with Tart