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…
For a sector which is very vibrant and charismatic do you think that regulations are sort of paying the sector down?
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 location.
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.
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