Knowing why an ingredient is used matters as much as measuring it right. It helps avoid guesswork. It builds confidence in the kitchen. Once this…
The best open-face sandwiches are built on simplicity. Everything starts with good bread. A strong base gives the sandwich its structure and taste.
When people travel to the mountains, food becomes as important as warm jackets and sturdy shoes. The body reacts differently at high altitudes. The…
While comfort-led profiles such as cocoa, brown sugar, vanilla and caramel remain popular, but with reduced sweetness and simpler taste profiles
The Sattvic diet offers a slower and more mindful approach. It encourages people to eat with awareness. It teaches respect for food.
Authentic Mumbai taste is not driven by trends. It is built on consistency. It comes from places that have served the same food for years. Sometimes…
Maharashtra’s famous vegetarian food is more than something to eat. Each dish carries meaning and memory. Simple street food like vada pav shows the…
Christmas food is not only about meat. Around the world, vegetarian dishes hold a special place in festive traditions. These dishes bring comfort,…
From premium gins and agave spirits to low-ABV cocktails and craft beers, consumers are seeking quality, authenticity, and memorable experiences.
Eggs may look like a basic food item. But the choice of eggs plays an important role in daily health. In recent years, Indian consumers have started…
From traditional favourites like Red Label and Society Tea to premium blends from Tea Trunk and Organic India, there is a chai for every taste.
Veg soups help boost immunity. Seasonal vegetables are rich in vitamins and antioxidants. Warm liquids soothe the throat and reduce cold symptoms.
Today, the dish is celebrated across India. It is served at festivals, weddings, and in restaurants. Every plate reflects survival, celebration, and…
As expectations rise and margins tighten, India’s café boom is becoming less about the brew and more about the plate beside it.
An interview with Chef Abhijit Saha, Founder, Director and Chef, Avant Garde Hospitality Pvt. Ltd.
An interview with Chef Paul Kinny, Ex. Chef, InterContinental Marine Drive.
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
Awadh, called the land of Nawabs has got a traditional touch in its cuisine.
Corporate life and global tourism creating room for expansion of hotels in the country.
To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.
Restaurants that survive the shakeout face new challenges in market constantly.
Hyderabad being a melting pot of old and new, the cuisine easily blends in.
An Interview with Devika Keer, Marketing Manager, Cafe Mangii.
Eating has propelled the restaurant industry towards a development pace and has evolved from an occasion driven activity to an occasion in itself.…
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