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…
With India, currently, being the second fastest growing market for processed meat and poultry with a CAGR of 22%, it comes as no surprise that cold cuts are finding a share in the Indian plates right from breakfast to dinner.
In an interview with Restaurant India, Chef De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the Lebanese and Indian food cultures.
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 one-of-a-kind Anglo-Indian dining experience.
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