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…
In an exclusive interview with Restaurant India, Chef Harangad Singh, Co-Founder and Chef, Parat unveils his concept.
Talking to Restaurant India Chef Rehman Mujeebur, Celebrity & Roaming Chef and Restaurant Consultant talks about the growth of dark-kitchen business during the pandemic.
Many restaurant brands globally ventured into the cloud-kitchen, delivery model capturing their loyal and trusted guests who were home-bound due to the lockdown.
Their favourite comfort food during the lockdown period was the moist and decadent Choco Lava cake, ordered around 1,29,000 times.
China Bistro is delivering food in Mumbai across Worli, Chembur & Thane.
Operations at hello Panda has begun with home delivery and will go on to become dine-in restaurants across Delhi-NCR in the coming months.
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.
The renewed focus on healthy eating has also been a huge influence on the transformational growth of Indian cuisine.
Michelin Star Chef Gary Foulkes talks about cooking food with his ability.
The regional food, along with Punjabi food which is popularly known as Indian food works well with customers.
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