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…
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.
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