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.
Craft beers have a long way to go and also a bunch of challenges to overcome.
The most likely beneficiaries of late night permissions will be the food and entertainment category.
Customisation is the need of the hour in beverages trend and there is a lot of curation needed in the beverage menu in this industry.
Earlier, catering was only about good food but now there are other ancillary things like the way you present the food.
Today, the focus is about celebrating wellness with food and it's here to stay with people going the natural and healthy way of eating.
Experience and fun are the foremost things at any restaurant.
Molecular Gastronomy is considered to be little unhealthy for a person's health as it involves usage of gases.
Cafe business comprised some 11 per cent of total organised food services market in the country as per the report.
The food industry, which is currently valued at USD 39.71 billion, is expected to grow at a CAGR of 11% to USD 65.4 billion by 2018.
The food festivals allow the Chefs to be innovative in their offerings as they experiment with different themes.
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