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, and want to return for, again and again.
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.
Each and every dish from the Mughlai menu speaks for an identity and needs attention and experience.
In an exclusive interview with Restaurant India, Pawan Aggarwal, CEO, Food Safety and Standards Authority of India talks about the evolution of Indian cuisine.
Every bite and sip of regional cuisine has an endurance to make consumers go nostalgic.
Considered as an important factor for the success of any event, the catering sector is in grave need of government intervention with rules and regulations for safe and hygienic practice.
In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors, targeting at a revenue of Rs 12 crore by next fiscal.
Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay Brasserie shares how the brand is catching the customer's attention by doing over 50 covers a day.
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