There is a sudden rise in the home based models and popup in the restaurant business.
People's perceptions about a lot of things have changed as they are much more educated about the food and ingredients they eat.
People today look out for food as indulgence and experience; it's no more just feeling the belly.
There is no denying the fact that we are a food obsessed nation. With flavours and recipes as rich as our cultural inheritances, healthiness of food…
Having a similar taste to that of Indian, this cuisine gives a wide variety of options to its customers.
In conversation with Restaurant India, Puja Sahu, Owner, The Potbelly Rooftop Cafe unveils her expansion plan in next five years.
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the…
Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.
Witnessing the success story of Pot Belly, a Bihari restaurant in Delhi, the tourism ministry of Jharkhand is interest in opening one.
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and…
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine, shared Rohini Gauthaman.
Asia being a mix of the culture, food is a passion, an obsession and a way of life for the people here and it makes the region different from any…
The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience…
Although healthy, authentic Lebanese food is still a challenge in Indian market on account of it being less spicy with lots of vegetables present in it.
Despite consumers love for international food, it is the desi tadka that makes people happy and satisfied, and restaurateurs and chefs are heavily cashing in on this consumer sentiment.
In an exclusive interaction with restaurant India, Lubna Shaheen, Co-Owner, The Toddy Shop shares how she started serving Kerala-cuisine in north Indian market and their future plans.
Indian food business is going through a phase where we still have plenty of opportunity to explore and we may see several other trends and cuisines picking up centre-stage.
And with product, recipe and format as its strength, the group will be opening outlets in different formats and at different locations.
An exclusive interaction with Chef Michael Swamy, Food stylist, consultant and Celebrity Chef.
Awadh, called the land of Nawabs has got a traditional touch in its cuisine.
Hyderabad being a melting pot of old and new, the cuisine easily blends in.
North Indian food is a mix of vegetarian and non-vegetarian fare - from simple to very elegant.
Eating has propelled the restaurant industry towards a development pace and has evolved from an occasion driven activity to an occasion in itself. People like to go out and eat; trying new foods and cuisines has become a habit for them.
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