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…
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…
Presently, India has over 200 microbreweries, catering to a growing demand for unique and locally inspired flavors.
The officials also mentioned that Garden Vada Pav in camp and Nana peth were operating without FSSAI licence.
Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat content ranging from 13% to 25%.
This health conscious perspective has led to an innovative approach by the bakeries to addressing the problem.
20 per cent of my guests' messages chefs that I am coming on these days and will you be there?
After identifying several lacunae, such as lack of hygiene, the hotels were served notices on September 6, and asked to improve the quality of food, as well as step up cleanliness measures.
The government had filed the suit in the NCDRC after the Food Safety and Standards Authority of India (FSSAI) raised the safety concerns over Maggi noodles.
More and more restaurants will come up focusing on cuisines from the North East, Odisha, Chhattisgarh and Himachal Pradesh.
There are chefs who are leading the restaurants, young entrepreneurs. Restaurants have moved from being a small business to a larger restaurant organization.
Restaurant India went to the food and beverages fraternity to list the top five food trends that will 2019. A Closer Look!
The quick-service industry is expected to touch the Rs 25,000-crore mark by 2020, currently it is at Rs 8,500.
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