In conversation with Restaurant India, Vinit Ghelani, Owner, Udan Khatola shares about his passion towards food industry.
Restaurants must design a menu that is enhanced with selections of scrumptious food items while being diverse on a plate.
Previously it was predicted that this is one of the trends which will eventually find its way into the menus.
The restaurant business has witnessed a transformation from simply focusing on altering the menu to keeping in mind the calories in their food item.…
A key factor that helps a menu stand out from others is the consideration given to local cuisine and preferences.
The entire thought was that generally a cheat meal for most of us would be an outing to our favourite restaurant but today at restaurants everyday…
Curated by Celebrity Chef Akshay Nayyar, the menu boasts of everything which suffices a perfect monsoon lunch/ dinner.
Today, we build our restaurants around stories and narratives, but what fun is a story if it cannot be communicated?
Talking to Restaurant India, he shares some of the culinary delights.
With modernisation and global trade some ingredients can be sourced locally.
Over the years, alcohol has come up as a major companion to food all credits to the ever evolving Indian palates which is undergoing a change.
The growing demand of uniqueness and the choice of options becoming more varied, people today are looking for an option rather than for a choice.
Food in India is big deal and this is a mere reason why food-tech or food on order market has witnessed upsurge growth in the country.
With more new entrants and small tech start-ups, fast food is likely to continue to grow further over the forecast period.
India's breakfast cereal market has been growing with a CAGR of13 per cent from 1168 mn to 1450 mn over last five years.
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