In Ayurveda, jackfruit is considered a sattvic food. It is believed to balance the three doshas: Vata, Pitta, and Kapha. It’s also said to improve…
The Indian food service report says that the Indian Food Service industry is projected to grow to Rs 4, 98, 130 cr by 2021.
It is also desirable that those who sell food on the streets adhere to basic standards of hygiene, after all, there is nothing romantic about…
In an interaction with Restaurant India, Ishan Kapoor of Madam Curry talks about starting a delivery-only concepts that boasts of experimental Indian…
Talking to Restaurant India Amit Juneja, CEO, Annakoot talks about starting a restaurant that serves natural and healthy foods.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
In an exclusive interview with Restaurant India, Chef Dayashankar Sharma talks about his love for Indian cuisine.
Their favourite comfort food during the lockdown period was the moist and decadent Choco Lava cake, ordered around 1,29,000 times.
A flagship brand of Foodsense Hospitality, Destination 72 is modeled with a keen insight into the city's diverse food and beverage scene.
Situated in central Delhi's Khan Market, Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a…
One of the real game changer was the entry of the American food chains in the Indian market in early 90s.
Festival is all about food especially bangali festival can't go without lip smacking delicacies.
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview to Restaurant India, Akshay Nayyar Celebrity Chef and Owner at Kopper Kadai talks about his newly opened restaurant.
People today look out for food as indulgence and experience; it's no more just feeling the belly.
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