Eateries like Ebony, Coconut Grove, Tandoor & Koshy’s have stuck to their guns and survived for decades.

In the competitive F&B industry, every restaurant today is looking for a differentiator.

After quirky food, express menus, small plates and comfort lounge culture, it's time for set menus.

After Indian food, local traditional summer beverages like tender coconut and lassi are receiving a global stir now.

Easy availability of exotic vegetables & meats turns this rustic form of get-together into party theme.

Wine-making at home requires dedicated time. A good wine takes about six months to brew and my company demands attention.

Liqueurs as an after-dinner beverage have got a euphoric response from Bengalureans.

While most bells cost him Rs 100 to Rs 1,200, some expensive limited edition ones also grace his shelves.

Gafoor points out that every place in the world has a signature bell and every bell tries to imbibe a local story through its design, shape.

It may seem like making meaningful relationships has come to be tagged with a huge bill. But parents are at peace with this trend.

Mangoes are among the coolest things in summer. This year, the library of mango recipes got bigger and better.

Indus League Clothing's CEO Rachna Aggarwal in her kitchen is the queen. She's quite at home making mango cheese cake and other delicacies.

Reinvention is the key to survive in the culinary world and foodies are giving a new twist to this traditional food item.

Health is the new ‘cool’ for these adolescents obsessed with body image and they are taking a healthier approach to look good.

The restaurant's covers increased by 30% and 80% of the diners paid "quite accurately". "The remaining 20% can be discounted," says Gupta.

Bengaluru-born Kingfisher, India's largest beer brand, recently launched its first luxury beer brand, Ultra Max, priced at Rs 150 for 650 m...

Wine, which is being termed as the lifestyle beverage of the year, has become the `it' drink for Bengaluru's youngsters.