There’s growing curiosity about Indian food — not just within the country but globally. With the right mix of taste, technology, and cultural…
In India, 50-60% of the restaurants focus on serving fusion food although it’s still a growing trend in the industry.
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
The café market is expected to grow at a CAGR of 10-15%, while the market size is estimated at a value of more than Rs5000 crores.
India’s nightlife market is projected to grow around USD 4.64 billion by 2030.
This decision is expected to bring major relief to thousands of restaurant owners, particularly small and medium-sized enterprises, who have long…
As per the survey, around 600 Japanese restaurants are there in India and this shows that this cuisine is taking over the market.
The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
Around 60-70% of the brands focus on premiumization. Premiumization has been a real win for restaurants.
More than 150 branded F&B outlets have opened on national highways in the past two years alone, as per ICRA data, with Tier-2 adjacent cities…
India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
The Indian bakery market is expected to grow at a CAGR of 9.12% from 2025 to 2033, reaching a projected value of USD 31.5 billion by 2033. Around 45-…
As per the reports, around 60% of the revenue of restaurants is from malls, metros, airports and shopping complex in India.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani spice mixes deliver the same flavors across all outlets. Even their iconic Kunafa is centrally produced to maintain uniformity.
Today’s consumer walks into a café or scrolls through an online menu with clear expectations. They know the difference between Arabica and Robusta, understand grind sizes, and ask questions about roast levels and origin.
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different cuisines and has a unique way of presenting themselves in the competitive market scenario.
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait Anantwar and AHH’s CEO Panchali Mahendra.
By leveraging their public appeal and influence, celebrities attract a diverse audience seeking refined cuisine in a stylish setting. Whether a fine-dining experience or a high-energy venue, these restaurants offer a sophisticated fusion of food, ambiance, and storytelling.
People who prefer fine dining restaurant the most, dine-out no more than 3 times a month as they are not just going out to have food but are looking at an everlasting experience.
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a twist.
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million tonnes coming from the food service industry alone. These numbers are a wake-up call for the hospitality sector to lead the change.
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