Uttarakhand food is not about luxury. It is about balance. It respects land and climate. Travellers who eat local food understand the hills better.
Veg Thai food suits Indian taste buds. It uses chillies and tang. It also feels lighter than many rich gravies. The herbs bring freshness.
Adding sweet potato to meals twice a week improves diet quality. Simple cooking methods preserve nutrients. Balanced portions prevent excess calorie…
Winter is the best time to enjoy Delhi’s food culture. Delhi winters pass quickly. The food season passes even faster. Try these winter foods before…
Indore is seen as a complete food destination by travellers and locals alike. The city suits people who want good food without spending too much.
Tibetan cuisine is easy to digest and focuses on practical, nourishing ingredients like barley, wheat, meat, and dairy. Its unique flavours and…
With the inclusion of fortified foods, dairy products, and thoughtful meal planning, daily Vitamin B12 needs can be met without pressure or drastic…
Getting enough protein on a vegetarian diet is both practical and sustainable. Indian kitchens already include many protein-rich foods used in daily…
The famous foods of Assam are not about excess or richness. They are about harmony and balance. Each dish reflects a close bond with the land, the…
Vitamin D plays an important role in bone health, immunity, and daily energy levels. Low levels of this nutrient are common in India, even among…
Between steaming and boiling, steaming is generally the healthier way to cook vegetables. It preserves more vitamins, minerals, colour, and natural…
The best Indian sweet brands respect tradition. They continue to use classic recipes and familiar ingredients.
Cutting down on sugar does not mean removing sweetness from daily life. Today, many sugar alternatives make this shift easier. Options like jaggery,…
This Republic Day, celebrations feel complete when food takes centre stage. Across India, meals become a reflection of the nation’s spirit and unity.
Based in Hyderabad, United Kitchens of India, founded in June 2015, KLV Kiran, MD of UKI speaks about their unique concept. It is the only standalone…
As we are moving with global trends, resto-bars are one such culture which was present only in abroad, but gradually it has come in India in the form…
Witnessing the success story of Pot Belly, a Bihari restaurant in Delhi, the tourism ministry of Jharkhand is interest in opening one.
In an exclusive chat with Restaurant India, Nathan Harris, Owner, The Hole in the Wall Cafe talks about how he always wanted to be connected with the…
In an exclusive chat with Restaurant India, Sanchit Aneja, Owner of IKKA shares his childhood dream to open a restaurant.
Four signature sauces of Barcelos are Tangy Lemon, Mild Peri, Veri Peri and Supa Peri, each of these sauces are one of its kinds in taste.
In conversation with Restaurant India, Apurva Salarpuria, Executive Director, Salarpuria Group and Owner of Studio talks about a unique concept set…
In particular, for Republic Day, restaurants and many eateries create a special tricolour menu giving importance to the three colours of the national…
In an exclusive conversation with Restaurant India, Prahlad Sukhtankar, Owner of The Black Sheep Bistro shares his logical decision to start this…
In an exclusive chat with Restaurant India, Gursimran Singh, Owner of Beer Republic speaks about the new trend he has introduced in his restaurant.
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