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 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…
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…
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…
In an exclusive interaction with Restaurant India, Chef Jatinder Uppal, Lead Auditor- Passion Foods shares the growth of Indian cuisines in India and…
In an exclusive interaction with Restaurant India, Vaneet Wadhera shares his experience of working as F&B director at different five star…
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.
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