Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally.
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer.
As more consumers embrace conscious dining choices, the hyper-local trend is likely to grow. Advances in indoor farming, hydroponics, and aquaponics…
In an exclusive interview with Restaurant India, Chef Rahul discusses about the on-going food trends, role of food plating and presentation, his…
By reducing paper usage, restaurants are not only cutting down on waste but also saving on the costs associated with printing and reprinting menus.
Millennials are drawn to menus that present not just food, but a distinctive and engaging dining experience that stands out from the usual cuisine.
60% of on-premise visitors say they are likely to pay more for what they perceive as a better-quality drink.
While causing quite a stir in Goa and its neighboring Karnataka regions, the innocent Gobi Manchurian continues to be a beloved dish throughout India…
In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
Keeping customer comfort and satisfaction at the centre, restaurants are now playing around with concepts, innovating ambience and decor and…
Digital restaurant menu has an upper hand over the traditional restaurant menu for not one but many reasons.
In an interaction with Restaurant India, Sagar Neve, Director, Neve Hospitality talks about his journey and experiences in the hospitality industry which he experienced being into the industry.
More than 60 per cent of CDR's in the survey are located on high streets.
Previously it was predicted that this is one of the trends which will eventually find its way into the menus.
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.
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.
An interview with Chef Preetam Singh, Head Chef, Uber Lounge
The survey showed that food lovers from Hyderabad opted for Chinese and North Indian cuisine the most while the people of Mumbai and Pune went for experimenting with Mexican dishes.
As these restaurants are giving the customers not only food, but an experience that they can cherish, they are attracting a large footfall.
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