Naga cuisine tastes unpretentious and earthy. There are no heavy creams or elaborate spice combinations here. Instead, the sorcery derives from…
From fine-dining experiences to comfort bowls delivered home, Bengali food is evolving beautifully without losing its authenticity.
Kashmir is not called a "Paradise on Earth" just for its beautiful landscapes and scenery. Beyond the breathtaking sights of this place is…
For far too long, Indian vegetarian cuisine has been seen narrowly in many restaurants, frequently restricting the dining experience to a few well-…
Modern Indian cuisine is all about deliberated complexity and honoring tradition while adding the additional flavor layering to create a journey…
The diversity of Indian thalis proves that food is more than survival—it is identity, tradition, and celebration. Every state in India has its own…
India's cities each use street food to tell their stories, from the fiery chaats of Delhi to the vada pav of Mumbai and the royal kebabs of…
Chefs, who are reimagining traditional Indian desserts with coarse grains, are unanimous in their view that the shift to traditional grains isn’t…
From Kashmir to Kanyakumari, chutneys change their ingredients, textures, and stories. But one thing remains constant: their ability to bring people…
Independence Day is about remembering our roots. Food brings people together, just like the freedom movement did.
The appetizer serves as the foundation for that important first impression. Appetizers, often called starters or hors d'oeuvres, are small,…
While the country’s street food culture is active everywhere, Rajasthan still has its own story to tell through its street food. There is more to…
The North East is gradually gaining attention as foodies and refined eaters in different places look for more genuine and distinctive culinary…
According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer.
With over 26 outlets in Kolkata, 6 Ballygunge Place continues to uphold its legacy, delivering authentic Bengali flavors that resonate with every…
In today’s digital age, technology has been pivotal to Zahra’s growth. Online reservations and collaborations with delivery apps have expanded the…
The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are.
Talking to Restaurant India Vidit Rawat Founder and Owner at Pracheen, India before 1947 talks about delivering food that binds our culture, family.
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a…
In an exclusive interview with Restaurant India, Chef Harangad Singh, Co-Founder and Chef, Parat unveils his concept.
The renewed focus on healthy eating has also been a huge influence on the transformational growth of Indian cuisine.
In this ever-changing landscape, F&B operators have to continue to create unique offerings, featuring dishes and flavours that customers love,…
In an exclusive interview to Restaurant India Chef Vikram Ganpule, Executive Chef, Andaz Delhi talks about building a sustainable business.
In an exclusive interview with Restaurant India, Chef Davinder Kumar shares how he is promoting young talents through culinary summit and awards.
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