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…
In an interview with Restaurant India, Ankit Gupta, Co-Founder at Burma Burma talks about growing his business, expansion plans and entering into new categories.
In an interaction with Restaurant India Chef Palash Ghosh talks about new innovation, food techniques and trends in the future.
While beautifully varied, Bihari food is also one of the most understated. The truth being said, there are a lot of home-grown recipes that have not travelled out of Bihar but stayed where they are eaten.
When discussing refugee food, one cannot complete the list without Tibetan food. North India is filled with Tibetan joints.
It is also desirable that those who sell food on the streets adhere to basic standards of hygiene, after all, there is nothing romantic about succumbing to disease after indulging in an irresistible street meal.
The viewership of K dramas and K pops one Netflix, an online streaming platform, reported a YoY 370% jump in 2020 and the import of Korean Noodles in India also witnessed a volume growth of 162% in 2020.
In an exclusive interaction with Restaurant India Megha Poddar, CEO, and Founder of WhiteLightFood talks about the growing awareness of Ready-to-Eat Food category.
Apart from the health factor, the Covid-19 scenario has also pushed people to think towards vegetarianism. As soon as the first few people tested positive for Covid-19 in India, #NoMeatNoCoronavirus started trending on Twitter.
Going by the data, there has been an increase in orders of Sushi by nearly 50 per cent since January 2019. Demands have also been recorded from smaller cities like Guwahati and Ludhiana.
The imported food industry in India, growing at 22-23 percent, is being closely followed by domesticated international foods having a growth of 14-16 percent, while traditional products are growing between nine and 12 percent.
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