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 a tete-a-tete with Restaurant India, Celebrity Chef and restaurateur Dipna Anand speaks about her entrepreneurial journey with Brilliant and her…
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.
Japanese ramen is more subtle in flavour compared to that of Korean ramyun as it has a stronger taste, and is generally spicy.
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they…
The allergies can happen from ingredients like peanut, dairy or certain fruits which may spoil the experience one had at the restaurant.
In an interview with Restaurant India, Keshav Prakash, the founder and curator of The Vault, speaks about the whiskey consumption in India.
In an interview with Restaurant India, Corporate Master Chef Farman Ali says the true flavours and nature of dishes are often morphed up with fusion…
Abhishek Sharma, Food and Beverage Manager at Radisson Blu Faridabad, says new standalone restaurants and microbreweries are being set up which shows…
Copyright © 2009 - 2026 Restaurant India.