Cuisine Trends

In a telephonic conversation with Restaurant India, Vishesh Shah, Owner at The Little Easy talks about starting a retro bar.

Consumption of healthy food is certainly on a rise from the past five years or so. Many health-conscious people are emerging with demand of food…

In an interview with Restaurant India, Sakthi Vinod Rajan and Shyam Viswanathan talks about their biz idea.

Italian food culture has eventually got very popular among Indians. From being a total stranger in our food industry, Italian food has remarkably…

According to analysts, it takes almost 12-18 months for global restaurant chains to start selling in India.

The millennial have unfolded their wings to fly way anywhere just to have that peculiar taste on their tongues that is the beauty of food.

In tete-a-tete with Restaurant India, Chef Yutaka Saito, Executive Chef, Simply Sushi by PVR Director's Cut talks about Japanese food trend.

In a tete-a-tete with Rajeev Chawla, Executive Partner, Wafl Talks about the concept of bringing waffles to India.

Customers under age of 40 have subsequently shifted to fresh vegetables intake by 52 per cent.

In tete-a-tete with Restaurant India Harsh, Owner, Green House- The Beer Garden talks about his Journey in the world of food.

One of the real game changer was the entry of the American food chains in the Indian market in early 90s.

Many a times restaurant owners and chefs are being questioned on how do they keep themselves constantly relevant.

Food choices and food ethics changes with the format and cuisine preferences.

In an interview with Restaurant India, Maria Priya of Tanddori Taal shares about her idea of starting a north Indian restaurant.

Beverages have never been a spotlight in the Indian food sector.