Each dish carries memory, season, and place. To understand Odisha, one must sit down for a proper meal. The flavours stay gentle, yet lasting.
From Goa's sun-kissed beaches to Kerala's ethereal backwaters and right up to Bengal's congested river deltas, there's a dish for…
For seafood lovers, trying these squid dishes is more than a meal—it is an experience. The next time you see calamari or fresh squid on a menu,…
Crab is one of the most loved seafood ingredients. Its taste is a mix of natural sweetness, spices, and soft, tender meat. This balance makes it…
Serving anything other than clean seafood in a restaurant, seafood market, or catering business can have serious consequences, ranging from unhappy…
In a telephonic conversation with Restaurant India, Arjun Gadre, MD, Gadre marine Export, talks about the growing trend of sea food culture in India.
Salmon exports were worth NOK 3.8 billion in July 2015, 9% increase from July 2014. France, Poland and the UK were the biggest importers of Norwegian…
Salmon exports were worth NOK 3.8 billion in July 2015, 9% increase from July 2014. France, Poland and the UK were the biggest importers of Norwegian…
At a time when Eastern market is the least favoured market for the food business entrepreneurs, Chef Khanna dreams of opening his first restaurant in…
According to the Sea Food Exporters Association of India, the Sea Food Export market today is worth about Rs. 10,000 crores and employs over 3 lakh…
The highest traffic hour of the restaurant is between 8:30 to 10 pm. It is designed in the wooden flooring style, different furniture with coastal…
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