These foods are not for the weak of heart, so forget about etiquette. It's the type of spice that makes your eyes wet, your nose run, and your…
Vegetarian food in Uttar Pradesh is more than just a menu of dishes. It is a mirror of the state’s history, spirituality, and everyday life.
Relish 10 famous Jodhpur street foods — from Mirchi Vada to Makhania Lassi — that every foodie must try for a true taste of Rajasthan.
For far too long, Indian vegetarian cuisine has been seen narrowly in many restaurants, frequently restricting the dining experience to a few well-…
Awadhi cuisine represents history, culture, and royal traditions on a single plate. Each dish carries the essence of centuries-old cooking methods…
Each city carries its own legacy. Lucknow’s kebabs melt in the mouth, Hyderabad’s meats are rich with spice, Kolkata’s rolls pack bold flavours,…
Modern Indian cuisine is all about deliberated complexity and honoring tradition while adding the additional flavor layering to create a journey…
Food today is less about rules and more about freedom. It is about mixing, matching, and enjoying. Fusion flavours have created a new way for people…
Goa is more than a place for sun, sand, and sea. It is a land where food speaks of history, culture, and people. Each dish tells a story, whether it…
Butter Chicken Recipe: Loved across fine dining, casual eateries, and even QSR chains, Butter Chicken has become a global ambassador of Indian…
The diversity of Indian thalis proves that food is more than survival—it is identity, tradition, and celebration. Every state in India has its own…
India's cities each use street food to tell their stories, from the fiery chaats of Delhi to the vada pav of Mumbai and the royal kebabs of…
As Indians travel more and enjoy greater disposable income, their appetite for discovering these lesser-explored cuisines will only grow.
Mutton Chukka, or Mutton Sukka, is a spicy South Indian dish made with tender mutton that is slowly cooked with strong spices and then roasted until…
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a keen student, eager to learn more and more. I can have an opinion but that doesn't makes me an expert," says Kochhar.
Design concept draws inspiration from the age old art of “kintsugi” which is similar to the Japanese philosophy of wabi-sabi, embracing of the flawed or imperfect.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks about the traditional way of serving and eating food.
We intend not to hire any professional chefs but in future we have plans to hire khansamas who knows about old school cooking.
There are a plethora of vegan options available in the market that can easily replace eggs, even on the online platforms.
Covid-19 has definitely taken a toll on us, said Avantika Sinha Bahl whose restaurant even after opening could not do wonders as her clientele being majorly expat were no longer here as they had all returned to their home countries.
Healthy food is certainly a roadmap towards future wellness and personal growth.
In an exclusive interview with Restaurant India, Chef Dayashankar Sharma talks about his love for Indian cuisine.
As many parts of the world have been in lockdown, an increasing number of vegetarians around the globe have been ordering vegetarian food from outside.
Globally, we have seen many QSR chains are incorporating vegetarian options in their menu.
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