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.
On a trip to France, travellers can discover a variety of vegetarian dishes that are full of flavour. Ratatouille is a colourful vegetable stew from…
Mexican cuisine blends colour, warmth, and long history in every dish. Each bite offers new textures and bold flavours. These seven dishes give…
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."
Breads made from the Puravita range of bakery mixes have improved nutritional value, are rich in fibres and minerals and contain limited salt.
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