From premium gins and agave spirits to low-ABV cocktails and craft beers, consumers are seeking quality, authenticity, and memorable experiences.
Pahari cuisine marked a 9x growth, while orders in Malabari, Rajathani, Malvani and other regional cuisines also grew almost 2x in the past one year…
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.
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.
In India over 30 or more companies in last 5-6 years on an average has gone 3X in terms of revenue.
People here are still very local on how they want to eat out.
The Casual Dining format contributes to more than 33 percent of the total market share of the organized food industry and is further pegged to…
Most successful restaurants are doing only 60 percent occupancy which means 40 per cent seats is not being sold.
Pub and nightlife as a trend has witness lot of variations in the food and drink menu in terms of interesting techniques.
Live grill is not only a culinary experience but also an indulgence of all senses.
The impact of the order is expected to hit hotels in the cities much harder as highways running through the cities are used more by local travellers…
Factors such as increasing disposable incomes, sophisticated consumer's health concerns in urbanised areas led to the entrance of such goods and…
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