Menu Trends

Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.

No one likes to taste the same food over a long period of time. Today everyone believes on tweaking and playing with different flavours of menu. And…

An interview with Chef Preetam Singh, Head Chef, Uber Lounge

To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.

Will Kashmiri Cuisine lose its appeal in the face of international brands?

The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and…

These days there is something new happening with the process of cooking that the Chefs aspire to excel in - a gradual shift back from new, advanced…