Restaurant owners agree that good food alone cannot get their business rolling in the millennial times.

Despite a world cuisine onslaught, restaurants opt to go back in time.

The instant noodle fad continues to attract the youth but premium Asian eateries want to be different.

The fruit that was almost unknown to this part of the world about a decade ago has invaded the homes of the well-heeled.

Rising health consciousness is making citizens shift from factory-made to artisan gelatos.

Serving a glass of plain drinking water is now seen as lifeless.

The traditional grain has found top spot in global dishes like risotto, exotic salads and pizza.

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

Fitness enthusiasts are opening alternative dining spaces in the city.

Sobha Nambisan, a retired IAS officer,also talks about pleasant memories shared with Arundhati Nag.

Eateries like Yauatcha & Indian Kitchen on MG Road are being met with demands for vegetarian dishes during Navratri.

VV Puram food street has a cult status among Bengalureans. Food lovers will feel better if personnel in eateries are given uniforms and hea...

Premium eateries of Bengaluru are flying down international chefs to launch food festivals, rain kitchen staff, and serve new gourmet exper...

"Food connects every body unlike bungee jumping or fishing. It also becomes a good record to give tips later to friends and fellow traveler...

Party-hoppers eat at home before setting out for a drink and partying thanks to relaxed deadline.

In a business where survival is directly proportional to authenticity, chefs are using the very original ingredients, no less.

Having satiated Bengaluru's evolved palates with Spanish restaurant Caperberry and Mediterranean fare at Fava, gourmand Abhijit Saha has sp...