The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are.
India's food custom amalgamates innovative food concepts with traditional recipes. Such a diverse culinary culture attracts connoisseurs from…
From exploring the Kashmiri Pandit cuisine to the food of East and the some never heard delicacies of Pondicherry, travellers and food dwellers too…
In conversation with Restaurant India, Amit Anand, Owner at Masala Gully, Gurgaon talks about his delivery only restaurant, why he has added regional…
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At the sidelines of the Indian Hospitality Expo 2019, Chef Asma Khan, founder of the Indian Restaurant Darjeeling Express in London, spoke about the…
Umraan Regional offers its guests a gastronomical journey to represent India's varied culture and diversity.
People are coming back to their taste and started liking local and regional taste more than the global cuisines.Trends will come and go but regional…
New restaurants with some drama around food and entertainment are rocking Indian food market.
In an exclusive interaction with Restaurant India, Celebrity Chef Manish Mehrotra, Indian Accent shares 'How Indian cuisine has developed into…
Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine, shared Rohini Gauthaman.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
Despite consumers love for international food, it is the desi tadka that makes people happy and satisfied, and restaurateurs and chefs are heavily…
Indians are much more attracted to the foods which are well advertised as today they are no more restricted to eating out but they want to know what…
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the…
In an interview to Restaurant India, Chef Saby talks about his idea of opening an Armenian restaurant.
According to experts, there are a lot of changes that are going to happen in the Indian F&B segment. As people are willing to experiment new dishes, they will focus more on local and sustainable produce with little tweaks in the menu.
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