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.
In an exclusive interview to Restaurant India, Vikram Rana, Owner of Caffe Mad House shares the concept of creating some 'Mad' deals to suit the name Caffe Mad House.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing around the flavours.
In an interview with Restaurant India, Divya Parwani, Owner of Chennai-based Pind Pure Punjabi-Desi Restaurant, shares her kitchen secrets, the menu, and adopting franchise mode for expansion:
In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star properties in India.
At a time when global cuisine in India is spreading like never before, the association asked for the government support to make Samosa the burger of the world, Parathe the pizzas of the world, mint chatni as the mayonnaise of the world.
According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
In an exclusive interview to Resaturant India, Celebrity Chef Aditya Bal shares how the love for food made him quit his job as an actor and this is why he landed as chef.
Founded in 2005 in Mumbai, Founder Manav Shital and Niti Agarwal launched 'Juice Lounge' as a premium health and juice bar.
The Group has also come up with different zones within the restaurant. Al fresco, is a cosy interior dining space with a large space for events and parties.
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