Cuisine Trends

In an interview with Restaurant India, Chef De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the…

The new era designer cakes are set to be more in demand because they are more personalized and, hence, more appealing to the consumers.

Bruxie is a fun-casual concept restaurant. It will be launched in the next quarter in Delhi-NCR before the year ends.

Nestle is not behind in meeting the customer's demand as it has launched meat-free burgers to woo health freak crowd.

Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."

Japanese cuisine has been gaining popularity in the past few years, with sushi becoming the trendiest dish!

In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.

It offers various ways in which you can satisfy your sweet cravings. Peanut Butter desserts are an irresistible way to suffice your sweet cravings.

Situated in central Delhi's Khan Market, Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a…

Talking to Restaurant India Nitin Dixit, co-founder of Greenr Cafe talks about vegetarianism.

In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.

Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.

Japanese ramen is more subtle in flavour compared to that of Korean ramyun as it has a stronger taste, and is generally spicy.

Known for serving vegan delight before independence Mumbai based Kailash Parbat is bringing its much talked about vegan restaurant to India.

Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat…