Beer is more than just a chilled beverage you enjoy on weekends — it’s a rich blend of history, science, art, and culture. With its origins dating…
In India’s growing beer scene, it’s important to try new styles—but also to be honest about what you enjoy.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
In 2019, over 20 lac cases of gin were sold with the market growing at a 9% CAGR annually.
Over the years, alcohol has come up as a major companion to food all credits to the ever evolving Indian palates which is undergoing a change.
Wine compliments food and increases sale of a restaurant.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they…
In an interview with Restaurant India, Keshav Prakash, the founder and curator of The Vault, speaks about the whiskey consumption in India.
With the mushrooming of microbreweries across Delhi/NCR, new entrants like Hite and many other imported beers, and a booming social life, there'…
Founder of Fruzzante, Priyanka Save talks to Restaurant India about the challenges that lie ahead of the world's first brand that makes…
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