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…
India has a substantial food loving consumer base leading to a significant market size for F&B sales.
Acknowledging the wellness aspect and retail presence of the brand Avani Davda, Managing Director of Godrej Nature's Basket spoke to…
In an exclusive chat with Restaurant India, M Yeshwanth Nag, Founder, The Thick Shake Factory, talks about building high profits from shake business.
Revealing the future strategies of the company, Anant Choudhary, Director, Freshmen's Valley spoke to Restaurantindia.in
In a tete-a-tete with Restaurant India, Shilpa Sharma, Partner, Mustard shares about her plans to grow the business.
A restaurant with a grand food can be expensive, crowded, out of the reach for some people and even bad service, but still people will keep coming.
Consumers have the option to pre-order and get the food delivered at their office just when they reach, saving them time and from the harmful effects…
In an exclusive interview to Restaurant India, Aziz Lalani shares about his love for entering into food business.
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and…
Now if you are bitten by Food Tech bug and want to give it a shot nevertheless here a few pointers that may help you find yourself in good stead…
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