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.
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.
The new age bars are going big and setting trends and benchmarks.
This festive season the offers on food have been raining; from fast food to food vouchers, the brands have come up with unique gifting ideas.
People are much more concerned about the ingredients and their selection when looking out for a caterer.
At the moment the business diners are only 9 per cent of the overall consumers going to eat out.
These unique ingredients have lots of health and therapeutic values.
These trends will surely transform baking making it a cakewalk for the innovative chef and offering exciting, inciting and inviting options.
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.
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