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 market is already estimated at 2600 crores, but this is the unorganised segment that consists of coconut vendors selling from push carts.
New restaurants with some drama around food and entertainment are rocking Indian food market.
Breakfast has long been considered the most important meal of the day.
The growing demand of uniqueness and the choice of options becoming more varied, people today are looking for an option rather than for a choice.
In India alone, health conscious segment is catering to around 50 lakh people in top six cities.
With over a decade of experience in the industry, Chef Toshiyuki has expertise in handling operations, training, planning, developing and executing…
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
The report also focuses on how to improve 'Ease of Doing Business' in the food and beverages sector and make it more attractive for both…
Food safety has always been a topic of major focus for policy-makers in India.
The takeaway/delivery segment has seen a surge in demand over the years in tandem with the change in consumer food habits and lifestyle trends, with…
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