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…
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…
In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors,…
Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay…
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…
In an exclusive interview to Restaurant India, Vikram Rana, Owner of Caffe Mad House shares the concept of creating some 'Mad' deals to…
According to the chefs, the home makers have been cooking for a very long time, yet they believe that the chef makes better food.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
In an interview with Restaurant India, Divya Parwani, Owner of Chennai-based Pind Pure Punjabi-Desi Restaurant, shares her kitchen secrets, the menu…
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
However, in today's world, the value of refinement isn't that much. And that's the reason why Lucknawi food doesn't make it to…
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