Hyper-local sourcing not only supports local farmers but also ensures dishes are flavorful and sustainable.
Conscious consumerism is driving a shift towards sustainable and eco-friendly travel options.
As India's culinary landscape continues to evolve, this reesearch offers invaluable insights into recent shifts in food preferences across the…
"I Believe that When the Going Gets Tough, the Tough Gets Going," Shares Eesha Sukhi of Bluebop Cafe
In an interaction with Restaurant India, Eesha Sukhi of Bluebop Cafe talks about recent trends in food industry and expansion plans.
In an interaction with Restaurant India Chef Palash Ghosh talks about new innovation, food techniques and trends in the future.
Healthy food is certainly a roadmap towards future wellness and personal growth.
Chef Peter Tseng and restaurateurs Nikesh Lamba and Japtej Ahluwalia of Soy Soi provide an update of what's cooking
The new era designer cakes are set to be more in demand because they are more personalized and, hence, more appealing to the consumers.
More and more restaurants will come up focusing on cuisines from the North East, Odisha, Chhattisgarh and Himachal Pradesh.
Over 80 countries came together in Cannes to discuss how retailers and property owners are deploying new services to enhance the customer experience.
In an interaction with Restaurant India, Arjun Sagar Gupta, Founder and Proprietor, The Piano Man talks about introducing the first Jazz bar in India.
In an exclusive interview with Restaurant India, Chef Akmal Anuar, Co-Founder & Chef, 3 Fils Restaurant shares that experience is anything unique…
McDonald's India had filed a petition with NCLAT on August 23, challenging NCLT order that had reinstated Bakshi as the MD of Connaught Plaza…
Maintaining success is not everyone's cup of tea. To maintain the stature and brand in top position a lot of hard work is poured in it.
Gone are the days when people would only eat food just because it has got some taste. Today they want to know the calorie attached to it.
In an exclusive interview to Restaurant India, Chef Ajit Bangera, Senior Executive Chef- ITC Grand Chola talks about food trends in India.
An interview with Narendra Malhotra, CEO, Oriental Cuisines.
The versatile and immensely watch-worthy chef travels across 11 cities of India such as Ahmedabad, Udaipur, Jaipur, Hyderabad, Chennai, Pondicherry, Kochi, Assam, Meghalaya, Varanasi and Goa unraveling an interesting pickle tale of each region.
Today, the consumers see organic food supplements as a healthy and nutritious option to to keep up a pace with the fast moving lifestyle.
Tastes for finer things in life lie deep in Arabian culture and exquisite food is inherent part of it. In terms of sheer diversity and aroma, there is hardly any cuisine which matches Arabian cuisine.
Focaccia buns are available across McDonald's restaurants in West and South India for a limited time starting from May 1st up to 30th June 2015.
Location played a vital role in the success of Red Mango as today it is located in the most premium areas and in the malls in Delhi and Chandigarh with their cafe style outlets.
Chef Subrata Debnath, Executive Chef, Hyatt Regency, Chennai has over 22 years of experience in working in the kitchen. Talking to Restaurant India, he shares 'basics of managing and serving the best food to the customers'.
As a healthy and refreshing product, yogurt is swiftly becoming popular.
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