Technology continues to reshape the dining experience, with AI-powered personalization, robotic kitchens, and AR-based dining experiences becoming…
Culinary wizards and nutrition experts alike herald the rise of anti-inflammatory diets, enticing us with a symphony of fruits, nuts, and legumes…
Across the globe, solo dining has seen significant growth. In the U.S., solo dining reservations have risen by 29% over the last two years.
In recent years, cultural influences on food presentation have also intersected with sustainability and ethical considerations.
Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses.
As we step into 2024, we're eager to showcase the rich tapestry of flavors that define our culinary philosophy. We're committed to…
Experts were also of the opinion that local sourcing is not just helpful for our body as well as it's our responsibility.
Food-tech sector is expected to grow at a 25-30% CAGR to become a $8 billion market in the next two years.
Healthy food is certainly a roadmap towards future wellness and personal growth.
From infusing fun and food together, this novel concept aims at creating a memorable meal at the table.
For 2020, Senior Chef's from F&B Industry makes predictions including an increase in local produce usage, traditional food plating and plant…
Chef Peter Tseng and restaurateurs Nikesh Lamba and Japtej Ahluwalia of Soy Soi provide an update of what's cooking
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
It offers various ways in which you can satisfy your sweet cravings. Peanut Butter desserts are an irresistible way to suffice your sweet cravings.
52% of organic consumers represent millennials who consume more vegetables than their older counterparts.
Below in a nutshell are the various new restaurant trends that you can expect to see in the near future.
In a telephonic conversation with Restaurant India, Vishesh Shah, Owner at The Little Easy talks about starting a retro bar.
Consumption of healthy food is certainly on a rise from the past five years or so. Many health-conscious people are emerging with demand of food…
In a tete-a-tete with Rajeev Chawla, Executive Partner, Wafl Talks about the concept of bringing waffles to India.
Customers under age of 40 have subsequently shifted to fresh vegetables intake by 52 per cent.
In tete-a-tete with Restaurant India Harsh, Owner, Green House- The Beer Garden talks about his Journey in the world of food.
Many a times restaurant owners and chefs are being questioned on how do they keep themselves constantly relevant.
Food choices and food ethics changes with the format and cuisine preferences.
Beverages have never been a spotlight in the Indian food sector.
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