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…
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…
The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both…
The United Nations Environment Programme estimates that India wastes 74 million tonnes of food each year, representing a loss of 92,000 crore rupees.
The rise in demand is due to a combination of consumer preferences for healthier options, a desire to boost sales, and the unique cultural experience…
Similarly, to create urgency and encourage immediate orders, some restaurants implement limited-time happy hour promotions that are available for a…
The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.
Many individuals who were previously involved in distribution or distillation are now venturing into creating their own brands.
In 2024, approximately 75% of experts believe that people will increasingly adopt a climatarian diet.
The primary allure of online reservation systems is undeniable: they offer an easy interface for consumers to book tables and provide restaurants…
Copyright © 2009 - 2025 Restaurant India.