F&B

Ultimately, the premiumisation of this category will depend not just on how much consumers spend, but on what additional value they receive for that…

The biggest change may therefore be simple. People are not always going to restaurants because they need somewhere to eat.

The next time a restaurant meal arrives perfectly timed, with every component in place, it is worth remembering that the plate did not simply travel…

A simple-looking restaurant dish can carry a complex production cost. Dal makhani depends on time and slow cooking. Risotto needs attention during…

The category is still evolving. But one thing is becoming clear: the future of convenience food may not be about making consumers eat faster. It is…

Fermentation may have started in the kitchen. But increasingly, its next expression is being built behind the bar.

In this sense, food is not necessarily getting smaller because consumers want less. In many cases, they simply want more choice in a smaller format.

It may begin with a local dish that has been serving loyal customers for years — and finally gets the right format, distribution and business model…

They are helping restaurants tell their culinary story, strengthen customer loyalty, and create new revenue opportunities. In the new age of dining,…

Rather than simply selling more products, India's leading food companies are building complete food ecosystems that fit into everyday life.

Winter is often seen as the ideal season to rebuild health in a natural way. The body responds better to seasonal food, especially fresh vegetables…

Bread holds a special place in India’s diverse food culture. From Mumbai’s bun maska to Delhi’s bread pakora and Bangalore’s toast sandwiches, it…

From the ever-loved Maggi to the spicy kick of Ching’s or the wholesome goodness of Slurrp Farm, each brand brings its own flavour and story.

Navratri fasting is not just about avoiding certain foods. It is about eating in a pure and balanced way. People can enjoy a variety of dishes that…

The smoky aroma of kebabs, the sound of skewers on the grill, and the laughter around the fire turn cooking into a memory.