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.
Of course, in order to consolidate success, one must provide a variety of different offerings, and furnish new experiences to a fast-evolving,…
Keeping customer comfort and satisfaction at the centre, restaurants are now playing around with concepts, innovating ambience and decor and…
Known for serving vegan delight before independence Mumbai based Kailash Parbat is bringing its much talked about vegan restaurant to India.
The officials also mentioned that Garden Vada Pav in camp and Nana peth were operating without FSSAI licence.
It's not just the one person standing behind the bar but the whole team to sit and hash out ideas on how to promote sustainability.
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…
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,…
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…
More and more restaurants will come up focusing on cuisines from the North East, Odisha, Chhattisgarh and Himachal Pradesh.
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