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.
Meanwhile experts believes that, service tax increase of 14 per cent would fuel inflation across the board and would affect even the common man as…
In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star…
In an exclusive interaction with Restaurant India, Sanjay Patti, F&B Director, Hyatt Regency Gurgaon, shares Hyatt's sustainability…
In an interaction with Restaurant India, Pulkit Khurana, one of the partners, Zu Tisch, shares what encouraged him and his partners to start a restro…
Indian Food Market - If restaurateurs could successfully elevate hygiene and presentation level of street food, then they can emerge as a clear…
Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.
In an exclusive interaction with Restaurant India, Deepinder Goyal, Founder and CEO, Zomato, tells his global expansion plan mentioning the need to…
Menu planning generally appears last in the order list of priority work, but for a smart restaurateur this should be the first step.
An interaction with Abhishek Basu, Executive Chef, The Park, New Delhi.
An interview with Ramesh Gupta, F&B Manager, Meluha The Fern Group of Hotels, Mumbai.
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