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.
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.
Consumers of the space are influenced by the theme, decor and design with interactive spaces elevating mood, striking chords of nostalgia.
Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish…
These overall food concerns and enhanced awareness are additional strong motivating reasons for F&B brands to work towards creating a healthier…
Going by the industry analysis Gurgaon, after Bengaluru is becoming one of the first few city to set up the pub and nightlife culture in India.
Italian cuisine has seen a major surge in its demand over the past decade and the rise of pasta and pizza in our country can easily demonstrate how…
Undoubtedly, Idli emerged as the staple Indian breakfast of India with the item being most consumed during the morning.
One of the earliest innovations in biscuit variety was salted biscuits which reduced the amount of sugar that was poured in the batter and added…
Lately, affordable fine dining and casual restaurants have become very popular among global diners preferring these formats.
NAA has directed the operators of the world famous pizza chain to deposit this amount in Central and State Consumer Welfare Funds within three months.
This health conscious perspective has led to an innovative approach by the bakeries to addressing the problem.
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