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.
Ice cream is something which delights people of almost all age's having their own flavor preferences.
The Government of India has undertaken the certification for organic food available in our local market. They are working very hard to make things…
Waffle has existed in India for years. It's just that the availability of it was limited.
Microbrewery is growing at 20-25 per cent year on year.
Going by the industry analysis Bengaluru was one of the first city to set up the pub and nightlife culture in India.
Restaurant business is driven by passion and determination more than anything else.
Earlier, the hotels used to serve 7-8 portions into their a-la-carte menu but today the portion size has reduced.
For all the foodpreneurs, who want to start and run a successful restaurant, here are a few things to keep in mind, before opening a casual dining…
Tailoring to the customers' need is also very important, as the product must be what they wanted and MORE.
F&B spaces operating in some of the nearby mills and along the high street also see brisk business throughout the year.
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