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Vanaha Gin is made using 24 botanicals sourced from across India and follows a unique five-step distillation process that includes copper pot distillation, vapour infusion…- By - Vijetha Iyer
- Dec 27, 2025 / 1 MIN READ
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The appointment reflects Starbucks’ continued focus on technology-led operations, digital engagement, and backend efficiency as key drivers of scale and consistency across…- By - Saptopriya Ghosal
- Dec 26, 2025 / 1 MIN READ
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This will be the company’s third fundraise in 2025, after raising ₹150 crore earlier this year led by Haldiram’s Kamal Agrawal, along with Khazanah and 360 One.- By - Vijetha Iyer
- Dec 26, 2025 / 1 MIN READ
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The Reem Mall opening reinforces SEED & BLOOM’s long-term growth plan in the UAE, with a continued focus on scalable retail formats that align with the brand’s standards…- By - Saptopriya Ghosal
- Dec 26, 2025 / 1 MIN READ
Article
Rising consumer spending, a renewed appetite for dining out, and strong traction in delivery and premium experiences helped restaurants regain…- By - Vijetha Iyer
- Dec 26, 2025 / 7 MIN READ
From premium gins and agave spirits to low-ABV cocktails and craft beers, consumers are seeking quality, authenticity, and memorable experiences.- By - Nusra
- Dec 24, 2025 / 9 MIN READ
What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.- By - Vijetha Iyer
- Dec 24, 2025 / 6 MIN READ
Pahari cuisine marked a 9x growth, while orders in Malabari, Rajathani, Malvani and other regional cuisines also grew almost 2x in the past one year…- By - Nusra
- Dec 23, 2025 / 3 MIN READ
From cosy brunches and indulgent dinners to spirited bar celebrations, these festive dining destinations offer the perfect setting to gather, indulge…- By - Vijetha Iyer
- Dec 23, 2025 / 24 MIN READ
What's Hot
The famous foods from Odisha are more than everyday meals. They carry stories of faith, land, and tradition. Each dish reflects the state’s climate…- By - Saptopriya Ghosal
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Authentic Mumbai taste is not driven by trends. It is built on consistency. It comes from places that have served the same food for years. Sometimes…- By - Saptopriya Ghosal
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Non-alcoholic beer in India is no longer seen as a second option. It has become a conscious choice for many people. Today’s drinkers want flavour…- By - Saptopriya Ghosal
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Goa is known for beaches and busy nights. But its vegetarian food tells a quieter story. It comes from temples, village homes, and family kitchens.- By - Saptopriya Ghosal
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Maharashtra’s famous vegetarian food is more than something to eat. Each dish carries meaning and memory. Simple street food like vada pav shows the…- By - Saptopriya Ghosal
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People
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What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.
- By - Vijetha Iyer
- Dec 24, 2025 / 6 MIN READ
He entered in hospitality back in 2018 and today he runs four brands with 8 outlets that includes OTH, Rustic, Llama and Coffee Sutra in Jaipur.- By - Vijetha Iyer
- Dec 18, 2025 / 5 MIN READ
Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand to the globe.- By - Nusra
- Dec 04, 2025 / 6 MIN READ
At ITC Chennai’s globally acclaimed Avartana, Chef Culinaire Nikhil Nagpal orchestrates a fine balance between science and soul — transforming South Indian cuisine into a sensory journey of rhythm,…- By - Nusra
- Dec 03, 2025 / 7 MIN READ
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