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.
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the…
QSRs are expected to play a considerable role in the future of the fast-food landscape of India as the demand for Indo-Chinese cuisine is increasing.
Located in the vibrant hub of Greater Kailash II, Delhi, Sidecar is a two-story experience designed to offer something special at every turn.
According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer.
The most forward-thinking establishments design environments specifically engineered to facilitate conversation and connection.
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million…
We see that 7 out of 10 people opt for a healthier options while dining at restaurant or ordering online, pushing these restaurants and chefs to innovate their menu.
In a recent study, it was stated that around 33% of consumers prefer wines as their preferred alcohol to drink in restaurants.
Let’s see how mixologists have evolved in the industry. Know about their journey, challenges, experience and advice they would like to give for the future mixologists.
Presently, India has over 200 microbreweries, catering to a growing demand for unique and locally inspired flavors.
The growing popularity of ready-to-drink (RTD) cocktails fuels up vodka sales by 32% of spirits volume and flavored vodka accounts for 21% of all vodka sold.
The Gin Market size is estimated to reach 0.91 billion litres in 2025, and is expected to reach 1.18 billion litres by 2030, at a CAGR of 5.38% during 2025-2030.
By 2028, the alcohol market in India is anticipated to expand at a compound annual growth rate (CAGR) of 6.8%.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
As more consumers embrace conscious dining choices, the hyper-local trend is likely to grow. Advances in indoor farming, hydroponics, and aquaponics will make it easier for restaurants to secure fresh produce year-round.
The Indian ice cream market is undergoing a delightful transformation, reflecting the palates of a vibrant, evolving population eager for distinct flavours that celebrate cultural heritage. This burgeoning trend is not just about indulgence; it intertwines nostalgia, local traditions, and a quest for gourmet experiences.
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