Ghee is more than just food in Indian homes. It represents culture, comfort, and tradition. It has been part of everyday meals and special occasions…
Pink salt is not a miracle ingredient. But it is a natural and less processed option when compared to regular table salt. It is mined from natural…
For Bellona Hospitality’s more casual and premium dining formats, starters and small plates comprise 35-40% of total food sales as they have become a…
With the growing number of popular South Indian restaurant chains expanding overseas, from Saravanaa Bhavan and Anjappar to Paragon, A2B, and…
The next phase of the Indian F&B industry will focus on sustainability, technology, and personalization. Consumers are becoming more conscious of…
The Food Business Industry in India is growing bigger day by day. This has given rise to several new restaurants popping up every day. But let’s be…
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.
Awadhi cuisine represents history, culture, and royal traditions on a single plate. Each dish carries the essence of centuries-old cooking methods…
Whether it is the 2-minute Maggi that reminds you of childhood, chowmein from a street stall after school, or a hot cup of noodles during a late-…
Each dish, from Gujarat to Kerala, has a unique taste and texture. Steaming highlights the natural flavor of ingredients. It also keeps nutrients…
Sweet dishes bring charm and warmth to Dandiya night. They are more than just tasty treats. They are a way to celebrate tradition and family.
The snack trend is only going to grow. Experts predict that regional snacks will become a major segment in Q-commerce over the next few years.
Quick commerce is helping to connect cities and towns while supporting small producers. Every order is a step toward making India’s food culture more…
Kolkata’s food culture is deeply connected to its heritage. Fish plays a major role in Bengali cuisine. Families have passed down recipes for…
When you start a restaurant business on your own, you have to manage everything from scratch.
Product innovation is an important part of the restaurant menu creation. You need to be innovative enough to capture what your customer wants.
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 a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants…
The third edition for South India Restaurant Leadership Summit will be held at Sheraton Grand Hotel in Bengaluru on 17th December, 2018.
Here are a few business ideas which can be explored in restaurant industry
Below are the excerpts from the interview.
Millennials, by and large, are credited for being the ones who are out to "change the world.
Celebrity Chef Vicky Ratnani shares about his travel escapades and what's the next big thing in this to do list.
In conversation with Restaurant India, Viraj Lamba unwinds his experience and how is he planning to scale his business in the F&B curve.
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