Food and Beverage

Master of Wine Sonal Holland stresses on the importance of formal wine education for Food and Beverage professionals through forums such as WSET (…

The cuisine is way through the pages of history, culture and natural wonders of that most Latin of the lands.

With India, currently, being the second fastest growing market for processed meat and poultry with a CAGR of 22%, it comes as no surprise that cold…

The new era designer cakes are set to be more in demand because they are more personalized and, hence, more appealing to the consumers.

The most difficult thing about smoothies is getting the raw material at the right time and fresh.

In the last few months, restaurants like Zizo, 7 Degrees Brauhaus, Lock & Key, Khyen Chyen, Batli 29 to name a few in Gurgaon have either shut…

In an interview with Restaurant India, Founder of Anando, Devang Thakkar speaks how collaborating with HoReCa segment is a win-win situation for both.

Business baron Kabir Talwar tells Restaurant India about the expansion plans of Fit Fresh Food (India).

With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.

In an interview with Restaurant India, Director and conceptualizer at Out Of the Blue, Rahul Bajaj tells how he intends to connect the clients and…

Jsamey Biotech Pvt. Ltd, the brainchild of Amey Marathe, was formed with the intention to curb the food waste generated from the restaurants in India

Located at Prabhat Road, Erandwane in Pune, Olive Wheat Grape serves Mediterranean Cuisines.

In an interview with Restaurant India, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.

Successful restaurant partnership requires a clear business plan, complete trust in each other and clearly defined roles.

Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."