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.
Fresh produce is trending and everything is good about it is healthy food.
With sudden change in the eating out preferences, restaurants realised that there is a whole lot market which has opened up driven by the youngsters.
Diners are no more looking for a dining experience rather they are looking for a fun experience.
The food industry is evolving to promote healthier lifestyles and inculcate good eating habits even when eating outside.
Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year.
Another food safety norm that comes to mind concerns ingredients used in homemade chocolates and if they are free from adulteration and contamination.
Gone are the days when people would only eat food just because it has got some taste. Today they want to know the calorie attached to it.
Also, in a uniform service charge, everyone benefits, believes the industry adding that people must be aware of the same once it is implemented.
Almost 63 per cent Indians will be planning a gastronomic journey in the coming year.
Over the years, alcohol has come up as a major companion to food all credits to the ever evolving Indian palates which is undergoing a change.
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