Food will become a signature, not a checklist. Weddings will be remembered as culinary experiences—extraordinary, personal, and deeply thoughtful.
NISABA is led by Chef Manish Mehrotra, backed by Founding Partners Amit Khanna and Binny Bansal. Shubham Upadhyay leads the front-of-house.
Luxury today is not about excess but about refined nostalgia, where comfort dishes are recreated with premium ingredients, regional storytelling,…
No matter the occasion, whether a homey meal or a festival offering, rice is everywhere. Some might say that rice is not the staple meal of North…
Indian food is built on the basics of spices, grains, lentils, and dairy. With just those, you can make some pretty decent and sometimes even…
Indo-Japanese fusion is a wild experience in the best way. It’s one of those food trends that feels like it wouldn’t work, but once you try it, you…
Walk around Mahabaleshwar and you’ll notice the food culture is a mashup of Maharashtrian, Parsi, and Konkani flavors. That means bold spices, super-…
What sets Bengali vegetarian cooking apart is how it brings together earthy spices, garden vegetables, and a touch of sweetness. It’s about balance.…
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…
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.
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…
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