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…
Chole Bhature has its roots in Punjab. It was introduced to Delhi by migrants after independence. Over time, it became a part of Delhi’s food culture…
Food delivery and quick commerce platforms have changed the way people live in India. Services like Swiggy, Zomato, Zepto, and Blinkit have made…
The future of food will not just belong to chefs or cookbooks. It will be shaped by the influencers who capture our attention on screens and bring…
From Kashmir to Kanyakumari, chutneys change their ingredients, textures, and stories. But one thing remains constant: their ability to bring people…
Talking to Restaurant India Nikhil Arora, Cofounder, The Tummy Section, Delhi shares about the picking trend of delivery.
Experts also added that eating green leafy vegetables like cabbage, spinach, red cabbage, kale and not overcook the veggies.
Niche cuisines such as cocktail idlis, mini dosa stuffed with halloumi cheese, caviar crackers, lobster rolls, gulab jamun trifle, taco chaat with a…
The phenomena are more prominent today with both becoming important social hotspots for the millennials.
These ideas, if implemented well, could make your small-scale food business in Hyderabad stand out.
When you run a restaurant, be it a brewery, an ice cream store or a coffee shop, it is important to understand why makes you different from your…
In conversation with Restaurant India, Varun Puri, Founder, Viva Hospitality talks about the other side of the industy an how he has managed to…
"My experience tells me that if the product didn't match the taste, we wouldn't be in business, said Hitesh Ahuja, Co-Founder, Yumlane…
And malls being an entertainment and experience destination have turned towards food brands as they are the ones which are creating a win-win…
In catering business, attention becomes a priority-a necessity that cannot be ignored if you wish to succeed.
Copyright © 2009 - 2025 Restaurant India.