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.
India's food and beverages (F&B) industry is growing at a rapid pace of 10% from USD 48 Bn in 2016 to reach USD 77 Bn by 2021, says NRAI…
Restaurateurs have realized that identifying specific needs and wants of your particular market segment makes the business more successful. Changing…
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food…
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
They are heading to a QSR when they want to grab the food and leave; looking out for a casual dining chain when they want some fun with value for…
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more…
The number of vegans in this country has risen by 360 per cent in the past decade, and it's a trend driven by the young: a fifth of 16-to-24-…
Law obviously has heavy concentration on food safety and distribution, it is also subject to laws such as the Nutrition Labelling and Education Act…
India's energy drink market was valued at USD 3663.7 million in 2017 and is expected to reach USD 4626.1 million by the end of 2022, growing at…
Food is already the largest retail consumption category in India, accounting for approximately 31% of the country's consumption basket, compared…
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