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 sudden rise of options such as green and herbal tea in the cafes also indicates the awareness of consumers in this sector and the trends being…
According to NRAI food service data, India's private final consumption expenditure accounts for 60 per cent of the total GDP and is predicted to…
Two years ago the cocktail sale was about 2-4 per cent and today when they are reinventing the menu by imbibing little bit of madness they do 28-30…
Bars are doing a great business not only at nights but also the whole day.
Eating out at a high-end restaurant is considered an experience worth paying for.
Today, Foodies are scouting for new delivery options, which can give them plethora of verity, great experience and rapid delivery.
In some hotels, the catering aspects of hospitality are managed by a restaurant that, while being part of the hotel, is considered to be a different…
"Color in produce is an expression of different nutrients," said Jessica Foust, McDonald's Chef and Registered Dietitian. "The…
Many restaurants are today using the old and junk products as a design element recycling at their restaurants and this trend is fast catching in the…
And, yet in a year the government has increased service tax from 12.36 per cent to 15 per cent (including the two cesses).
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