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…
In an interview to Restaurant India, Suvodeep Das, Vice President- Marketing at Sodexo BRS India talks about Sodexo's incentive plan.
In an interview to Restaurant India, Shitiz Dogra, Co-Founder, First Eat talks about the idea of starting a meal in a box.
In an interview with Restaurant India, Nayani Tandon Owner at Puppychino talks about the whole idea.
In tete-a-tete with Restaurant India, Ssidharth Goel,Director, KNG Agro Foods shares about edible oil business in India.
Increasing urban employment and rising incomes portend significant growth for India's $360 billion food market.
Started by Karan Singh, Vijayata Singh and Shiva Sharan, Easymeat.in recently tied up with Venky's for selling their processed meat. Talking to…
Started in November 2015, Twisted Foods is a platform where one gets home-made meals (delicious, healthy and hygienic) prepared with the freshest…
In an exclusive chat with Restaurant India, Shaaz Mehmood, Owner, Olive Bistro unveils his new restaurants and cafe.
In an exclusive conversation to Restaurant India, Viraj Lamba, Director and Jasmeet S Marwah, Chairman, Fun Bars Hospitality talks about the groups…
In a telephonic conversation with Restaurant India, Arjun Gadre, MD, Gadre marine Export, talks about the growing trend of sea food culture in India.
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