Walk around Mahabaleshwar and you’ll notice the food culture is a mashup of Maharashtrian, Parsi, and Konkani flavors. That means bold spices, super-…
What sets Bengali vegetarian cooking apart is how it brings together earthy spices, garden vegetables, and a touch of sweetness. It’s about balance.…
First founded in Italy, pasta is made all over the world in the present. Now, you’ll find it everywhere, from home kitchens to fancy restaurants,…
Often called “Roof of the World,” the Tibetan people survive in a high-altitude environment. This has led to the creation of a cuisine that is simple…
Thai cuisine clearly reflects Thailand’s culture, traditions, and way of life. Every dish has a unique character, which makes the cuisine diverse and…
Single-cuisine concepts can contribute approximately 50 to 65% of dine-in revenue in metro portfolios where specialists dominate new openings.
Every meal is becoming an adventure. People now see food as a way to travel without leaving home.
The appetizer serves as the foundation for that important first impression. Appetizers, often called starters or hors d'oeuvres, are small,…
While the country’s street food culture is active everywhere, Rajasthan still has its own story to tell through its street food. There is more to…
The North East is gradually gaining attention as foodies and refined eaters in different places look for more genuine and distinctive culinary…
There is a sudden rise in the home based models and popup in the restaurant business.
People's perceptions about a lot of things have changed as they are much more educated about the food and ingredients they eat.
People today look out for food as indulgence and experience; it's no more just feeling the belly.
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…
In an exclusive interaction with restaurant India, Lubna Shaheen, Co-Owner, The Toddy Shop shares how she started serving Kerala-cuisine in north…
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the…
Indian food business is going through a phase where we still have plenty of opportunity to explore and we may see several other trends and cuisines…
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
However, in today's world, the value of refinement isn't that much. And that's the reason why Lucknawi food doesn't make it to…
Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what…
An exclusive interaction with Chef Michael Swamy, Food stylist, consultant and Celebrity Chef.
Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.
The survey conducted by Foodpanda highlights increasing gastronomic preferences for non-traditional cuisines in the country.
The online food ordering major- Foodpanda.in, in a recent survey, highlights India's gastronomic preferences between 3 pm to 7 pm.
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