Food and Beverages

Shakir Haq, CEO of NKP Empire Ventures, said the group reduced its menu to roughly 15 percent of the original offering after analysing sales volumes…

Wastage has quietly been one of the biggest issues with traditional sweets. Their short shelf life makes it difficult for restaurants to plan…

Rather than reinventing the cuisine entirely, many chefs focus on preserving authenticity while adapting presentation and sourcing to local markets.

Nostalgia-driven dining does not mean avoiding change. Many chefs gently improve traditional recipes while respecting their roots. This keeps…

From premium gins and agave spirits to low-ABV cocktails and craft beers, consumers are seeking quality, authenticity, and memorable experiences.

Pahari cuisine marked a 9x growth, while orders in Malabari, Rajathani, Malvani and other regional cuisines also grew almost 2x in the past one year…

Indian diners, once hesitant, are now embracing everything from Yemeni mandi and Levantine salads to Turkish mezze and Greek-style seafood.

Modern Indian cuisine is all about deliberated complexity and honoring tradition while adding the additional flavor layering to create a journey…

Chefs, who are reimagining traditional Indian desserts with coarse grains, are unanimous in their view that the shift to traditional grains isn’t…

Quality not only builds trust but also creates distinction, helping a brand stand out from the crowd in a highly competitive industry.

From Chefs working around local, indigenous cuisine and ingredients, to bartenders working hard to lure customers by infusing local ingredients,…

From Kashmir to Kanyakumari, chutneys change their ingredients, textures, and stories. But one thing remains constant: their ability to bring people…

Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal.

Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu.

Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally.