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El Nino forces chefs to rethink menus as extreme weather disrupts food suppliesRecord-breaking El Nino is impacting global food systems, causing chefs to frequently alter their menus. Droughts, floods, and heatwaves af...- Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to sourceIran war: Dubai's vibrant restaurant scene is feeling the pinch. Chefs are struggling to get key ingredients like avocados and tomatillos. ...
- Guzzlers out, firms switch to lighter canteen menusCorporate canteens across India are facing an LPG supply crunch. This is increasing costs and disrupting kitchen operations. Large food ser...
- Step up to the plate: Catch a taste of heritage at La Cime, OsakaAt La Cime in Osaka, Chef Yusuke Takada masterfully blends French culinary techniques with Japanese ingredients, creating a unique dining e...
- Personalising palates on cloud nineCloud kitchens, or virtual kitchens, are transforming the dining industry by operating exclusively for delivery or takeout, leveraging tech...
- From Planet to Plate: How India's culinary diversity can help you beat the heat and combat climate changeAlice Waters, renowned for advocating universal access to healthy, organic foods, emphasizes the impact of food choices on our bodies, fami...
- ET F&B Leaders 40 Under 40: Better Burger owner set up 2 delivery brands in lockdown; Michigan Taps CEO brews a new tale; Baking love story led to Cherry TreeThe F&B leaders used newer ideas to adapt and evolve in the pandemic.
- Thalis introduced by Rajendra Prasad to karela favoured by Abdul Kalam: Evolution of First Table at Rashtrapati BhavanDespite the many adaptations, the one rule that remains is against alcohol.
- Restaurants find business opportunity in home delivery of gourmet foodIn a pandemic-struck world, where going to a restaurant has become anxiety-ridden or bothersome, some Indian restaurateurs have decided to ...
- Post-corona outbreak, restaurants get creative with home delivery options; give curbside service, 'boozy twist'To address diminishing reservations, some restaurants are thinking outside the box.
- Five-star hotels bring more to the menuHistorically, room tariffs drove the revenues of five-star hotels, but times have changed. F&B’s contribution has risen significantly, and ...
- Fusion food for thought: East meets East amid drama and technique at AmarantaSalmon with 'jhaal muri' and 'Dhokla Ya Pakoda'. At the Oberoi's Amaranta, fusion food gets a new template, thanks to Vivek Singh and Tejas...
- Desi restaurants going overseas to cater not just to diaspora but to global audienceIndian cuisine is becoming more contemporary and the players are fine-tuning their approach in terms of taste, flavour and presentation to ...
- When design is dishy: It's not just great food that makes a restaurant amazing but also great designThe decor, layout, music, lighting, the clean fragrance, comely staff — all come together very nicely to show you a good time.
- Fancy having tea with dinner? Restaurants in Bengaluru are introducing new pairing menus"Wine pairing is passé. Tea paired with food enhances your eating-out experience, does not intoxicate and lifts your spirits."
- What's cooking? A food startup and how it worksRajesh Sawhney, founder of GSF Accelerator, has launched Inner-Chef, a food-technology company with four other founders last week.
- Luxury hotel chefs draw in the discerning crowds with new tastes from sundry local cuisinesNumber of other five-star hotels have taken the lesson to heart and are venturing far and wide to discoverroots cuisine unknown to urban pa...
- Restaurant chains increasing vegetarian menu rapidly in the countryWe realised we couldn't alienate those consumers and needed to go after them," said Dhruv Kaul, chief marketing officer at Yum! Restaurants...
- Music and art on Mumbai's mindTravel enthusiast Vijay Crishna uses tales, videos, music and visuals to take audiences through the famous Silk Route.
- Travelling TastebudsExploring the frontiers of modern Indian cuisine is a favourite option of well-travelled Indians. Now they can sample more of that genre at...
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