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…
From infusing fun and food together, this novel concept aims at creating a memorable meal at the table.
In an exclusive interview to Restaurant India Chef Pankaj Rawat, Chef De Cuisine, Latest Recipe talks about growing health food trend in India.
For 2020, Senior Chef's from F&B Industry makes predictions including an increase in local produce usage, traditional food plating and plant-based meat products.
In this ever-changing landscape, F&B operators have to continue to create unique offerings, featuring dishes and flavours that customers love, and want to return for, again and again.
In conversation with Restaurant India, Amit Anand, Owner at Masala Gully, Gurgaon talks about his delivery only restaurant, why he has added regional dishes to the menu and how he plans to expand it further.
In conversation with Restaurant India, Chef Qureshi Sadab talks about the Awadhi cuisine, how he is curating dishes for The Westin, Gurgaon, and why it is imperative today to preserve our culinary history.
Hyatt Regency's Italian restaurant La Piazza turns 25 this year and has launched a new menu to mark this celebration. In conversation with Restaurant India, Gregorio Lostia, Chef de Cuisine of La Piazza talked about the new menu, which has an addition of non-veg version of much revered Pizza La Piazza, how it is imperative to keep on changing the menu with the ongoing trends and why Pizza La Piazza is his most favourite from the menu.
In collaboration with Club Mahindra, Hotel Sahara Star in Mumbai brings Coorg Food with a Coorg Food Festival.
The Japanese restaurant YOUMEE has launched an all-new scrumptious menu. Here is a review of some of their specialities that we tried and found amazingly unconventional
Chef Peter Tseng and restaurateurs Nikesh Lamba and Japtej Ahluwalia of Soy Soi provide an update of what's cooking
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