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.
As you enter the inside space, Tamasha environment consists of subtle woods, Interiors is done in most beautiful way. The furniture is casual, modern and contemporary accentuating the Tamasha of the place.
Many restaurants have created special menus for those looking to share this particular day with someone special.
In an exclusive chat with Restaurant India, Ashish Chakraborty, Director, House of Commons speaks about the theme of their restaurant.
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 restaurant in India with a coffee shop and lounge bar.
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 of bar/lounge/bistro.
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 food industry.
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 a market that is 'Pan-Asian'.
In particular, for Republic Day, restaurants and many eateries create a special tricolour menu giving importance to the three colours of the national flag to engage more customers.
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