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…
Started in 2013 with initial investment of about Rs 3 lakhs, Dumpling Momo is today doing a sale of Rs 8000-9000 from single outlet. Mohit Kumar…
In a tete-a-tete with Restaurant India, Sourish Bhattacharyya a freelance writer, editorial consultant and food blogger and critic speaks about the…
The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience…
In an exclusive interview to Restaurant India, Jyoti Ganapathi, Founder & CEO at Dosa Inc shares the concept of mobile food trucks and its…
According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
In an exclusive interaction with Restaurant India is Raj Kumar Bhalla, Founder-Director, Shakuntla Nutratec Pvt. Ltd.
Although healthy, authentic Lebanese food is still a challenge in Indian market on account of it being less spicy with lots of vegetables present in…
In an exclusive interview to Restaurant India, Vineet Wadhwa, Owner and CEO, FIO talks about the brands expansion plan into the Indian market.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
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