Across the metro cities, the diners are becoming more and more health-conscious and choosing options that are aligned with their healthier lifestyles…
It’s about finding a partner that reflects the restaurant’s style and values. A good brand can create unforgettable experiences. It can make…
Chefs, who are reimagining traditional Indian desserts with coarse grains, are unanimous in their view that the shift to traditional grains isn’t…
People have long believed that if something tastes good, it must be bad for your health. Therefore, to become fit, one needs to let go of their…
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy.
Paleoo is a diet wherein you avoid grains and dairy products. So, this name resonates with the brand, and we have added the nutritionist guide which…
The goal is to replace maida with almond flour and sugar with stevia and to make healthy, grain-free, gluten-free and sugar-free desserts.
The dessert market is expected to grow at a compound annual growth rate (CAGR) of 8.1% from 2024 to 2032, reaching INR 587.9 billion. Similarly, the…
In recent years, people have become more conscious about their health and are looking for desserts that fit their dietary goals and overall well-…
In an exclusive interaction with Restaurant India, Neehar Bisabathini, Founder at Churrolto talks about building his dream business.
At Azuma Kara in New Delhi, desserts are always been in demand and when it comes to Asian desserts people just go wow for it.
After working at multiple Michelin-star restaurants and creating fabulous desserts at Tiffany's Blue Box Cafe for events like Priyanka Chopra…
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new…
In conversation with Restaurant India, Phani Deepak Kakarala, Owner, Shake Studio talks about his love for the food industry.
In conversation with Restaurant India, Puneet Khurana, Owner, For God's Cake talks about his love for desserts and various trends happening in the dessert industry.
A color trend that has taken the internet by storm is now expanding and is making inroad into the food industry.
In a conversation with Restaurant India, Kajall Gangwani, Co-founder of Cafe Brown Sugar talks about her entrepreneurial journey which made her to start a venture of her own in F&B industry.
In an email interaction with Restaurant India, Dhawal Shah, Chief Patissier, The Dessert Street, talks about his journey in the patisserie industry.
Traditionally charted with other cuisine menus in standalone restaurants and five star hotels, desserts and crepes have been creating its niche while coming out and creating its own space.
In conversation with Restaurant India, Udit Khaitan, Owner, Get Desserted talks about his love for desserts and the passion towards catering to people.
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