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…
Having a similar taste to that of Indian, this cuisine gives a wide variety of options to its customers.
In conversation with Restaurant India, Puja Sahu, Owner, The Potbelly Rooftop Cafe unveils her expansion plan in next five years.
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the…
Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.
Witnessing the success story of Pot Belly, a Bihari restaurant in Delhi, the tourism ministry of Jharkhand is interest in opening one.
Awadh, called the land of Nawabs has got a traditional touch in its cuisine.
Hyderabad being a melting pot of old and new, the cuisine easily blends in.
Eating has propelled the restaurant industry towards a development pace and has evolved from an occasion driven activity to an occasion in itself. People like to go out and eat; trying new foods and cuisines has become a habit for them.
With wider exposure to food-related media and acceptance of the consumer for ethnic and gourmet cuisines, the existing food services players are responding to consumer's newest taste fads by adding more cuisine options to their menus.
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 all things have been used in designing the menu.
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and promoting Indian cuisines at global platforms.
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 the restaurants as compared to other food.
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.
North Indian food is a mix of vegetarian and non-vegetarian fare - from simple to very elegant.
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