With the sun soaring through the skies and people being tortured by its heat, they have started craving their favorite summer treat: ice cream. But…
The local administration and police will work together to enforce the rules. Violations may lead to fines, closure notices, or loss of licenses.
Rapido is stepping into one of India’s most competitive spaces—food delivery. With its flat delivery fees, low restaurant commissions, and a strong…
Soaking mangoes before you dive into their juicy sweetness might seem like a small thing, but it's a tradition that truly pays off.
Grilling is surprisingly straightforward once you grasp the fundamentals. Equipped with the right tools, proper technique, and a little patience, you…
Baking is more than following a recipe—it's about knowing how ingredients react and how heat transforms them. Every cake you bake is a small…
Betel leaves may look simple, but they carry the power of what many now call "green gold." Loaded with antioxidants and essential oils,…
Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of…
Roasting is more than just applying heat — it’s a careful balance of timing, texture, and transformation. For restaurant chefs, it’s one of the most…
In Indian kitchens, they hold centuries of tradition, everyday health benefits, and deep emotional value. Among them, turmeric, cumin, mustard seeds…
Adding fibre to your meals doesn’t need to be boring or hard. These six fruits are simple, tasty, and easy to find in any market.
Vegetarian pizzas aren’t just for vegetarians—they’re for anyone who loves bold flavours, colourful toppings, and creative combinations.
In Ayurveda, jackfruit is considered a sattvic food. It is believed to balance the three doshas: Vata, Pitta, and Kapha. It’s also said to improve…
Pairing beer with Indian food is about balance. It’s not just about cooling down the spice, but also highlighting the flavour of each dish.
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 raise fund.
An interview with Ramesh Gupta, F&B Manager, Meluha The Fern Group of Hotels, Mumbai.
Interview with Payal Saha, Owner,The Kati Roll Company (TKRC), NY
Witnessing the success story of Pot Belly, a Bihari restaurant in Delhi, the tourism ministry of Jharkhand is interest in opening one.
Suppliers are essential part for any restaurant as without them running a restaurant is not possible. If the suppliers are not easily available then the main challenge will be to increases the everyday costs and also there will be limited choices.
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the restaurant.
Given the creative nature of the industry, standardization at an industry level for certain things may be difficult to achieve, as- recipe, cooking styles, serving practices, etc., all vary from restaurant to restaurant.
Despite consumers love for international food, it is the desi tadka that makes people happy and satisfied, and restaurateurs and chefs are heavily cashing in on this consumer sentiment.
We are getting about 2,500 orders a day, and is targeting to cater for 10,000 orders by the year-end, shared Amit Raj, Co-Founder.
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