Using a griddle on your gas stove is simple and rewarding. With the right griddle, proper setup, and a bit of practice, you can cook a wide variety…
In India, which is renowned for its unique cuisine rich in flavors and aromas, it is not easy for any foreign dish to gain popularity among the…
Vietnamese coffee is not just a trend—it’s becoming a part of urban Indian coffee culture.
Franchising a restaurant is a good way to enter the food industry if you’re thinking about entering, unlike starting a restaurant from scratch.…
Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.
With the sun soaring through the skies and people being tortured by its heat, they have started craving their favorite summer treat: ice cream. But…
The local administration and police will work together to enforce the rules. Violations may lead to fines, closure notices, or loss of licenses.
Grilling is surprisingly straightforward once you grasp the fundamentals. Equipped with the right tools, proper technique, and a little patience, you…
Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of…
Vegetarian pizzas aren’t just for vegetarians—they’re for anyone who loves bold flavours, colourful toppings, and creative combinations.
Around 20% -30% of the restaurant brands have ventured in techparks in India.
The truth is, freezing is a natural way of preserving food. Most frozen fruits and vegetables are picked at peak ripeness and frozen immediately,…
Rice is the backbone of South Indian cuisine. Every meal in a South Indian household features rice in some form. Whether it is plain steamed rice…
All these colors are used by chefs to create compositions that make everyone’s appetite keen before taking any food. On the other hand, textures…
The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both the quality of their offerings and their sustainability.
The United Nations Environment Programme estimates that India wastes 74 million tonnes of food each year, representing a loss of 92,000 crore rupees.
The rise in demand is due to a combination of consumer preferences for healthier options, a desire to boost sales, and the unique cultural experience that Jain cuisine provides.
Similarly, to create urgency and encourage immediate orders, some restaurants implement limited-time happy hour promotions that are available for a short window each day.
The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.
Many individuals who were previously involved in distribution or distillation are now venturing into creating their own brands.
In 2024, approximately 75% of experts believe that people will increasingly adopt a climatarian diet.
The primary allure of online reservation systems is undeniable: they offer an easy interface for consumers to book tables and provide restaurants with tools to manage reservations efficiently.
In an exclusive interaction with Restaurant India, Dhruv Kohli, Founder, Boba Bhai talks about the growth of bubble tea market in India and his expansion plans.
The reverberations of the ongoing monsoon have echoed across the tourist hotspots of Shimla, Manali, and Dharamshala, with hotel occupancy plummeting to abysmal levels below ten percent.
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