Cuisine Trends

Almost 63 per cent Indians will be planning a gastronomic journey in the coming year.

In an interaction with Restaurant India, Zaeem Uddin, Owner at Karim's talks about how the brand has continued to remain at the top of serving…

Warm stews like the piping hot Lobster in a hot stone pot, old favourites like the Guppy House Salad, Karashi Chicken & Bacon Casserole make a…

In a tete-a-tete with Restaurant India, Kula Naidu, Head at Foodcraft which owns Sushi Haus and Asian Haus talks about the idea of starting a pan…

People today look out for food as indulgence and experience; it's no more just feeling the belly.

In an exclusive interview to Restaurant India, Rahul Chandak, CEO and Owner, Panchavati Gaurav talks about growing his brand via franchisee.

The most preferred restaurant at the hotel, Dawat-e-Nawab, which, is set to have a revenue of Rs 1.1 crore this year with its unique dishes like the…

Lemon leaf is the erstwhile lemongrass, which is fairly an old restaurant.

In a tete-a-tete with Restaurant India, Sarah Todd, Partner, Antares talks about her restaurant business.

There is no denying the fact that we are a food obsessed nation. With flavours and recipes as rich as our cultural inheritances, healthiness of food…

In an exclusive interview to Restaurant India, Chef Vikramjit Roy, Chef de Cuisine, ITC Hotels talks about his take on Progressive Asian Cuisine.

In spite of the industry being huge, there has been a continuous gap in the market for authentic and high quality food products and food ingredients…

Gaining momentum of Italian food among Indians after Chinese and Thai cuisines has led to the emergence of Macchiato in Mumbai.

Considered as an important factor for the success of any event, the catering sector is in grave need of government intervention with rules and…

In an interview to Restaurant India, Chef Saby talks about his idea of opening an Armenian restaurant.