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.
When it comes to baking, it might come across as a task. But the fact is that it's not!
Eat them as snacks or as a meal, their versatility, taste and exoticness has enticed us like never before.
As per market research, the non-alcoholic beverage industry in India stood at US$2.5 billion in 2015. The market is estimated to grow at a CAGR of…
According to a survey held by Fransmart.com, 45 per cent customers prefer to go out to eat at restaurants that are socially responsible.
Food industry is expanding greatly with time leading to various trends which is changing the course of the food market. From the people's…
According to a new global survey, booze can eventually steer the mood and emotions in negative as well as positive ways.
Bundling the items on the menu is a great way to create a buzz among the customers.
Demand for eating out places has also risen up taking the dining count to at least 6-7 times a month.
Gourmet is no longer a niche, it is fast becoming mainstream.
Customers are no more looking at simple alcoholic or beverages option, there drinks are full of adventurous innovations.
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