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.
The fine dines space or casual eating in Kolkata is about INR 700 to INR 900 and QSRs and take away pricing is INR 300 to INR 400.
The Confederation of Indian Industry (CII) estimates that the food processing sectors have the potential to attract as much as US$ 33 billion of…
"GST is a welcome reform brought in by the present government. However, the job is only half done"
NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.
Given the current scenario, there is a steady increase in the importance of overall experience in totality, rather than just the dishes and beverages.
Emergence of new trends, new technology and everything else has increased the competition.
A place could take you to the heights or could even turn into dud.
In the intensifying Indian society, food industry is showing unprecedented growth.
The definition of food has changed today. People do not want to just eat food; they want to carry an experience.
People today are going back to their roots; they are in search of lost recipes, unique and local ingredients, spices and raw materials.
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