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.
29 was inaugurated in December 2015. In tete-a-tete with Restaurant India, Nishek Jain, Owner, 29 shares how the idea was born.
Some of the designs elements of this cafe includes bikes, souvenirs, hand paintings, bike parts, customised lightings, designed raw wood boards,…
In tete-a-tete with Restaurant India,Costa Mazzis, Chairman, Barcelos talks about the Plans for the Brand and Franchise growth in 2016.
Suppliers are essential part for any restaurant as without them running a restaurant is not possible. If the suppliers are not easily available then…
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the…
The atmosphere is very smoothing and guests can enjoy foot tapping music as they slip into light mood conversations with their friends.
In an exclusive interview to Restaurant India, Enayet Ansari shares about the idea of starting India's first 'Pay per minute' cafe.
In an interaction with Restaurant India, Chef Shamsul Wahid, Smoke House Deli, shares about his love for food and turning his love into a passion.
In an exclusive conversation with Restaurant India, Nishant Mitra, Chef & Owner, Eddies Bistro talks about modern Mumbai Cuisine.
Mumbai Matinee is a theme-based cafe, where they serve various cuisines, like Italian, Mexican, and Indian to name few. In tete-a-tete with…
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