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INDIAN DINER
Haldiram's new diner to bring mithai, namkeen to London's Leicester SquareHaldiram's is launching its first UK restaurant in London's Leicester Square next Thursday. The eatery aims to introduce Indian sweets and ...- Samosa, pani puri in Tokyo: Patna's 'Jaggu Dhaba' brings Bihari desi flavours to Japan. Watch videoA taste of home is now available in Tokyo! 'Jaggu Dhaba', a restaurant founded by a man from Patna, is delighting patrons with authentic No...
- RCB on the ground, ₹2.1 lakh bill on the table & 6,200 peak orders in a minute on the app: India's IPL food obsession revealedIPL 2026 fueled a massive surge in food delivery and restaurant bookings across India. Swiggy reported significant jumps in orders and rese...
- Chef Vikas Khanna’s New York restaurant sells out Odisha’s famous dahi bara aloo dum. How to make the street food at home.Odisha's beloved street food, Dahi Bara Aloo Dum, is winning hearts in New York City, thanks to Chef Vikas Khanna. This iconic dish, a deli...
- Famous actress's Hyderabad restaurant sells special Masala dosa only for Rs 80. Who is she and what else the restaurant offers?Actor Rakul Preet Singh’s Hyderabad restaurant Arambam is gaining attention for offering affordable, millet-based South Indian meals in a s...
- Zomato drops pricing clause after pushback, source saysEternal's Zomato app has 24 million consumers and 300,000 listed restaurants. As demand for food delivery boomed, Eternal shares have more ...
- Asha Bhosle loved cooking: How she turned her passion for food into a global restaurant business empire; even Tom Cruise visitedThe passing of Asha Bhosle has brought renewed attention to a lesser-known part of her life, her deep love for cooking. Beyond her legendar...
- HDFC Bank revises Regalia Gold, Diners Privilege credit card benefits from these dates: Reward points, lounge access and other key rule changesHDFC Bank is revising its Regalia Gold and Diners Privilege credit card benefits, including reward structures and lounge access, effective ...
- How smart chefs are first wooing the mind, then the palatePushing culinary boundaries means adding a dash of the unfamiliar to the familiar.
- EazyDiner raises Rs 41 crore in Series B fundingA significant portion of the new funding will be used by the threeyear-old venture to expand its presence and well as its loyalty programme...
- A Million Happy Customers at Dineout's GIRF 2018!Diners across India waited for and then celebrated the Great Indian Restaurant Festival GIRF in 2018 for an entire month from 1st to 28th F...
- EazyDiner books Yuvraj Singh as brand ambassador & investorYuvraj Singh is investing an undisclosed amount in EazyDiner via his venture capital fund YouWeCan, and will receive stock options in retur...
- EazyDiner, TripAdvisor collaborate to improve restaurant discovery, reservationsTripAdvisor’s global traveller community will be able to access the latest in restaurant information provided by EazyDiner’s database of ov...
- Indian Accent opens first restaurant in US in New YorkThe restaurant has been receiving rave reviews ever since it opened last month. Indian Accent has been voted India's best restaurant for tw...
- Online food startup EazyDiner raises funding of $3 millionEazyDiner has raised a fresh round of funding of $3 million or Rs 19.9 crore from Saama Capital and existing investor DSG Consumer Partners.
- Vir Sanghvi launches restaurant & concierge services platform EazyDinerThe platform offers reviews from India's best critics, an exclusive dining concierge service, Sanghvi said, adding that the startup venture...
- Indian diners looking for inventive food formats; but retain fixation with indigenous flavoursDespite the tendency to play safe, the much reviled reluctance to go beyond paneer and (boneless) chicken, and despite the success of me-to...
- Top chef Zahir Khan is 'excited' with the trend of progressive Indian cuisineZahir Khan is Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra).
- Changing context of Indian diner: Dishing out some national culinary integrationCuisine is obviously an evolving phenomenon; if it wasn't, we would still have the rudimentary diet of our hunter-gatherer ancestors.
- Norway smokes a salmon for Indian dinersIn this year’s budget, the finance minister made an odd little change. He reduced duty on import of Atlantic salmon from 30% to 10%.
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