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.
Offering an extraordinary experience would help you to retain customers.
More than 60 per cent of CDR's in the survey are located on high streets.
The conventional breakfast system in India is now giving space to the 'easy-to-grab' trend.
Coffee consumption per capita in developed countries is ~8 kg a year while in India it is ~110 gm a year.
Restaurants must design a menu that is enhanced with selections of scrumptious food items while being diverse on a plate.
Organic products are receiving a great deal of attention in recent time.
Consumption of healthy food is certainly on a rise from the past five years or so. Many health-conscious people are emerging with demand of food…
Who doesn't want to wind up things after a long day with a glass of wine?
According to analysts, it takes almost 12-18 months for global restaurant chains to start selling in India.
The market for high end cakes in and across the country is increasing at a seemingly high pace.
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