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 interaction with Restaurant India, Chef Jatinder Uppal, Lead Auditor- Passion Foods shares the growth of Indian cuisines in India and abroad.
An offshoot of the increasing globalization is the entrenchment of the food culture within the Indian consumer food services market.
Now a days restaurants have acquired many tricks to promote themselves; organising festivals is one of them.
Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what all things have been used in designing the menu.
Royal China is one of the most loved and celebrated Chinese restaurant globally. Talking to Restaurant India, Aashita Relan, Director, Royal China Delhi, talks about the challenges in running the business.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
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 the restaurants as compared to other food.
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