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…
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.
t is always better to go for a partnership in the restaurant business as it not only makes investment easier but also reduces the risks in business…
There are certain trends and tricks that a restaurant needs to adapt to keep ahead of the game
National Restaurant Association conducted a research where it was found that restaurant theft represented an average four per cent of restaurant…
In an email interaction with Restaurant India, Chetan Kaushal, Co-owner, Karma Kismet talks about his journey into the food industry.
Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving…
Earlier, catering was only about good food but now there are other ancillary things like the way you present the food.
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