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…
Indian food service industry is expected to reach US$ 78 billion by 2018 and India's organic food market is expected to increase by three times by 2020.
The modern entrepreneur comprehends the vast impact of digital marketing on any business and how it triggers the mindset of their targeted audience.
In a tete-a-tete with Restaurant India, Abhishek Basu, Executive Chef at The Park Hotel shares that understanding customer's requirements is the need of the hour.
In an exclusive interview with Restaurant India, Gautam Purohit, Proprietor at Shri Thaker shares his journey.
People's perceptions about a lot of things have changed as they are much more educated about the food and ingredients they eat.
One of the key strategies of audit is how does a restaurant structure the plan and help restaurants to increase foot fall and maximise profit. Audits structure their reports in a way so that restaurants could examine themselves.
In an exclusive interview with Restaurant India, Suved Lohia, Partner at Hopscotch - Bar & Brasserie shares the experience of being nostalgic at HopScotch.
Every business is doing marketing via social media then why should food business left? One just needs to figure out who the customer is and then hit the bull's eye.
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food and drink was something incidental but now the situation is vice versa.
It's good to have a restaurant in Delhi and Mumbai but at the same time having a restaurant in Coimbatore and Orissa is also pretty nice because at the end of the day you're feeding people.
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