In Ayurveda, jackfruit is considered a sattvic food. It is believed to balance the three doshas: Vata, Pitta, and Kapha. It’s also said to improve…
The Indian food service report says that the Indian Food Service industry is projected to grow to Rs 4, 98, 130 cr by 2021.
It is also desirable that those who sell food on the streets adhere to basic standards of hygiene, after all, there is nothing romantic about…
In an interaction with Restaurant India, Ishan Kapoor of Madam Curry talks about starting a delivery-only concepts that boasts of experimental Indian…
Talking to Restaurant India Amit Juneja, CEO, Annakoot talks about starting a restaurant that serves natural and healthy foods.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
In an exclusive interview with Restaurant India, Chef Dayashankar Sharma talks about his love for Indian cuisine.
Their favourite comfort food during the lockdown period was the moist and decadent Choco Lava cake, ordered around 1,29,000 times.
A flagship brand of Foodsense Hospitality, Destination 72 is modeled with a keen insight into the city's diverse food and beverage scene.
Situated in central Delhi's Khan Market, Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a…
One of the real game changer was the entry of the American food chains in the Indian market in early 90s.
Festival is all about food especially bangali festival can't go without lip smacking delicacies.
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview to Restaurant India, Akshay Nayyar Celebrity Chef and Owner at Kopper Kadai talks about his newly opened restaurant.
People today look out for food as indulgence and experience; it's no more just feeling the belly.
With over a decade of experience in the industry, Chef Toshiyuki has expertise in handling operations, training, planning, developing and executing…
In an exclusive interview to Restaurant India, Chef Rakhee Vaswani, shares her journey in the world of food.
An uproar for the convenience foods being a key trend, owing mainly to the changing lifestyle and the purchasing power of the consumer, has also…
In an exclusive conversation with Restaurant India, Aarathi Arambhan, Curator, Me So Happi talks about the expansion plan of the outlet by adding two…
Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine, shared Rohini Gauthaman.
In a tete-a-tete with Restaurant India, Karan Tanna, CEO at Kutchi King shares about his vision to create an internationally recognise QSR brand for…
In an interaction with Restaurant India, Mohammed Jamal Ismail, Founder & CEO at Watscooking.com shares, how are they catering to their customers…
In an exclusive interview to Restaurant India, Vineet Wadhwa, Owner and CEO, FIO talks about the brands expansion plan into the Indian market.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
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