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The new café is positioned as a casual dining and social space, catering to visitors looking for a setting for meet-ups, conversations and leisure.- By - Saptopriya Ghosal
- Sep 16, 2026 / 1 MIN READ
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In her new role at The Artiste Kochi, Jaleel will oversee hotel operations, guest experience, talent development and overall business performance.- By - Saptopriya Ghosal
- Sep 16, 2026 / 1 MIN READ
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The outlet has been designed around different dining and social occasions within the business park, with community tables, booths and semi-open outdoor areas.- By - Saptopriya Ghosal
- Sep 16, 2026 / 1 MIN READ
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The new restaurant focuses on biryani and traditional Indian curries, with its menu built around slow-cooked preparations and traditional cooking methods.- By - Saptopriya Ghosal
- Sep 16, 2026 / 1 MIN READ
Article
Swiggy's food-delivery GOV grew 22.6% year-on-year to ₹9,005 crore in Q4 FY26, while its food-delivery adjusted EBITDA margin reached 3.3% of…- By - Vijetha Iyer
- Sep 15, 2026 / 7 MIN READ
Chef Deepa Arora of The Kitchen by Chef Deepa, Chennai shares her traditional Steamed Modak recipe — soft rice-flour shell, coconut-jaggery filling.- By - Vijetha Iyer
- Sep 15, 2026 / 6 MIN READ
Investors are likely to favour businesses that can serve consumers across cafés, takeaway, delivery, subscriptions, quick commerce and at-home…- By - Nusra
- Sep 14, 2026 / 4 MIN READ
India’s specialty tea market is estimated at around ₹1,000 crore, while value-added tea exports reached ₹2,225.74 crore in FY2024-25.- By - Vijetha Iyer
- Sep 11, 2026 / 6 MIN READ
Among hotels facing F&B margin pressure, 31% were focusing on upselling and incremental revenue, while 29% were looking at labour efficiency. The…- By - Vijetha Iyer
- Sep 10, 2026 / 10 MIN READ
What's Hot
The important distinction is simple: Hard rice is not automatically unsafe rice. Poorly handled rice is the bigger food-safety concern.- By - Saptopriya Ghosal
- / 11 MIN READ
The next Japanese café trend in India may not be one ingredient replacing another. It could be a shift towards a wider Japanese flavour vocabulary.- By - Saptopriya Ghosal
- / 12 MIN READ
Understanding that simple question makes everyday cooking more than a matter of taste. It becomes a way of understanding what is actually happening…- By - Saptopriya Ghosal
- / 13 MIN READ
Matcha has moved from the tea bowl to the dessert counter, bakery shelf, breakfast table and, increasingly, savoury cooking.- By - Saptopriya Ghosal
- / 11 MIN READ
They are exploring the stories, ingredients and techniques behind them. Matcha may have created the curiosity, but these lesser-known drinks could…- By - Saptopriya Ghosal
- / 13 MIN READ
People
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.- By - Nusra
- Aug 07, 2026 / 10 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
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