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…
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
In April 2015, over eight food companies raised funds and about two mergers and acquisitions took place. The total fund raised by food players'…
In an exclusive interaction with Restaurant India, Abhay Sharma, Director, Menchie's Frozen Yogurt shares how he came up with the idea of…
In an exclusive interaction with Restaurant India, Sameer Mathur, CEO, Dancing Turkey, shares his expansion plan in India and globally.
Food startups are the future of Indian food industry as they know the right nerves of the changing trends and there is a very different excitement…
foodpanda initiated the game of the delivery services and now with Zomato coming up in the segment, it is going to be easier as it will be going for…
Prateek Mittal, Owner, Torrp-It-Up is also a realtor who owns SGM Enterprises. Talking to Restaurant India, he shares what inspired him to start a…
Megha Agarwal, Founder, The Corner Courtyard (TCC), also a food enthusiast and traveller, quit her job to start her restaurant. Talking to Restaurant…
An interview with Chef Diwas Wadhera, Executive Chef, Mosaic Hotel, Noida.
Interview Murali Parna, COO, Sagar Ratna.
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