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…
With the mushrooming of microbreweries across Delhi/NCR, new entrants like Hite and many other imported beers, and a booming social life, there'…
Khan Market, Pragati Maidan and Shahpur Jat are becoming one of the famous breakfast hubs in Central Delhi.
Wellness specialist Namita Jain shares tips and tricks on how the daily diners should decide what to eat from the restaurant's menu and what not…
In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched…
In a tete-a-tete with Restaurant India, Shivam Sehgal, founder of The Market Place restaurant, shares how he is planning to go big with his…
Shivesh Bhatia, maverick baker, Instagrammer, and now an author of cookbook Bake With Shivesh, talks to Restaurant India on what led him to choose…
The founders of After Stories, Gurugram, Abhimanyu Boken and Harshit Arora talk to Restaurant India about the theme, new menu and food pairing at…
In an interview with Restaurant India, Managing Director of Teamonk Global, Ashok Mittal says the company aims to reach over 150-crore gross revenue…
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants…
Delhiites, normally, prefer fermented Soybeans soup (Miso) in Bonito Dashii Broths, while Kelp and Shitake Mushroom soups are ordered more in Mumbai.
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