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.
Breakfast is the only thing that runs in restaurants' 'all-day' menus successfully.
If the concept wins the guest by good service, affordable price, innovative ideas there is a repeat visit and the concept is successful.
People are much more concerned about the ingredients and their selection when looking out for a caterer.
The generation of India that grew up eating barfis and jalebis has readily accepted waffles in the dessert space.
While carbonates grew in India at 12.8 percent CAGR from 2010-15, the juice segment grew at 27.3 percent CAGR over the same period.
People have come to the astounding realisation that everything they put in their stomach has a long-lasting impact on their bodies.
And malls being an entertainment and experience destination have turned towards food brands as they are the ones which are creating a win-win…
According to India Frozen Food Market Outlook, 2022, major factors driving the industry are growing customer craving, rising awareness and acceptance…
Today consumers are looking back in time when healthier eating habits were followed.
Whether in the front of the house or the back, inconsistency is a recipe for disaster.
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