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…
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 Awadhi Mughlai Biryani and more.
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 is another aspect that is on top while cooking a 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 and regional speciality products.
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 regulations for safe and hygienic practice.
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