Using a griddle on your gas stove is simple and rewarding. With the right griddle, proper setup, and a bit of practice, you can cook a wide variety…
In India, which is renowned for its unique cuisine rich in flavors and aromas, it is not easy for any foreign dish to gain popularity among the…
Vietnamese coffee is not just a trend—it’s becoming a part of urban Indian coffee culture.
Franchising a restaurant is a good way to enter the food industry if you’re thinking about entering, unlike starting a restaurant from scratch.…
Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.
With the sun soaring through the skies and people being tortured by its heat, they have started craving their favorite summer treat: ice cream. But…
The local administration and police will work together to enforce the rules. Violations may lead to fines, closure notices, or loss of licenses.
Grilling is surprisingly straightforward once you grasp the fundamentals. Equipped with the right tools, proper technique, and a little patience, you…
Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of…
Vegetarian pizzas aren’t just for vegetarians—they’re for anyone who loves bold flavours, colourful toppings, and creative combinations.
Around 20% -30% of the restaurant brands have ventured in techparks in India.
The truth is, freezing is a natural way of preserving food. Most frozen fruits and vegetables are picked at peak ripeness and frozen immediately,…
Rice is the backbone of South Indian cuisine. Every meal in a South Indian household features rice in some form. Whether it is plain steamed rice…
All these colors are used by chefs to create compositions that make everyone’s appetite keen before taking any food. On the other hand, textures…
In tete-a-tete with Restaurant India, Ssidharth Goel,Director, KNG Agro Foods shares about edible oil business in India.
Revealing the future strategies of the company, Anant Choudhary, Director, Freshmen's Valley spoke to Restaurantindia.in
Increasing urban employment and rising incomes portend significant growth for India's $360 billion food market.
Started by Karan Singh, Vijayata Singh and Shiva Sharan, Easymeat.in recently tied up with Venky's for selling their processed meat. Talking to RI, Sharan talks about entering fresh meat biz.
Mahou San Miguel is all set to revolutionise the way people drink in India by targeting customers' who do not just drink beer but savor and enjoy it. Here's what Erik d'Auchamp, CEO, Mahou India has to say on growing the brand in India.
Started in November 2015, Twisted Foods is a platform where one gets home-made meals (delicious, healthy and hygienic) prepared with the freshest ingredients. Talking to Restaurant India, Pritisha Borthakur, Co-Founder & Marketing Head, shares how the con
In an exclusive chat with Restaurant India, Shaaz Mehmood, Owner, Olive Bistro unveils his new restaurants and cafe.
In an exclusive interview with Restaurant India, Dharmesh Karmokar (Partner and F&B Director- Lume, Hotel Aureole), talks about his journey in the world of food.
In an exclusive chat with Restaurant India, Sanjiv Mediratta, Group Advisor F&B Solutions, Coffee Day Global answers 'why it took so long for the cafe chain to launch a new menu'.
In an exclusive conversation to Restaurant India, Viraj Lamba, Director and Jasmeet S Marwah, Chairman, Fun Bars Hospitality talks about the groups plan to expand this to other cities.
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