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…
Starting any business isn't easy but starting a restaurant is a totally different ballgame altogether.
Scientist Ganesh Bagler tells Restaurant India how chefs at restaurants can make the best use of the data using computational gastronomy.
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
Product innovation is an important part of the restaurant menu creation. You need to be innovative enough to capture what your customer wants.
Door No. 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018.
In an interview with Restaurant India, Chef Kayzad Sadri talks on how new ingredients add to creativity.
Before you go ahead with your business, you must have all the below mentioned qualities to run a successful bistro in Mumbai.
In an interview with Restaurant India, CEO and Founder, Rahul Kakkad shares how Poshn's concept is different from other juice players in the…
Let's raise a toast for all these women who have set an example in the industry.
More than any other ingredient, Turmeric is an instant representation of the Indian kitchen and its rich cuisine, of personal experiences as well as…
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