Cuisine Trends

In an exclusive interview with Restaurant India, Sushanta Sengupta- Chef and Partner at 6 Ballygunge Place talks about their expansion plans.

Diners are no more looking for a dining experience rather they are looking for a fun experience.

In a tete-a-tete with restaurant India, Osama Jalali, Owner at Masala Trail talks about the idea of starting a regional food restaurant.

In a candid conversation with the owner of Afra Tafri, Raajiv Nathani.

The food industry is evolving to promote healthier lifestyles and inculcate good eating habits even when eating outside.

Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year.

In an interview to Restaurant India, Vinod Gulati of Gulati Restaurant talks about the brand and making it a huge success in Delhi's upbeat…

While busiest hours for lunch remain 12 to 3PM, dinner was generally ordered between 7 to 11PM in all metros where the study was conducted.

With modernisation and global trade some ingredients can be sourced locally.

Gone are the days when people would only eat food just because it has got some taste. Today they want to know the calorie attached to it.

Inspired by the Chinese gastronome this restaurant has a thoughtfully designed a-la-carte menu featuring an extensive variety of vegetarian and non-…

In an exclusive interview to Restaurant India, Chef Ajit Bangera, Senior Executive Chef- ITC Grand Chola talks about food trends in India.

With a successful history as compared to other parts of the world, Indian food culture is known for discovering its local menus.

In retrospect, food trends are very quick to get popular and even forgotten, but few stay on.

In an interview to Restaurant India, Joseph Cherian- Co-Founder, 48 East talks about the idea of serving cuisines from 48 countries.