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...

Actor Rakul Preet Singh’s Hyderabad restaurant Arambam is gaining attention for offering affordable, millet-based South Indian meals in a s...

Eternal's Zomato app has 24 million consumers and 300,000 listed restaurants. As demand for food delivery boomed, Eternal shares have more ...

The 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 is revising its Regalia Gold and Diners Privilege credit card benefits, including reward structures and lounge access, effective ...

Pushing culinary boundaries means adding a dash of the unfamiliar to the familiar.

A significant portion of the new funding will be used by the threeyear-old venture to expand its presence and well as its loyalty programme...

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...

Yuvraj Singh is investing an undisclosed amount in EazyDiner via his venture capital fund YouWeCan, and will receive stock options in retur...

TripAdvisor’s global traveller community will be able to access the latest in restaurant information provided by EazyDiner’s database of ov...

The restaurant has been receiving rave reviews ever since it opened last month. Indian Accent has been voted India's best restaurant for tw...

EazyDiner has raised a fresh round of funding of $3 million or Rs 19.9 crore from Saama Capital and existing investor DSG Consumer Partners.

The platform offers reviews from India's best critics, an exclusive dining concierge service, Sanghvi said, adding that the startup venture...

Despite the tendency to play safe, the much reviled reluctance to go beyond paneer and (boneless) chicken, and despite the success of me-to...

Zahir Khan is Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra).

Cuisine is obviously an evolving phenomenon; if it wasn't, we would still have the rudimentary diet of our hunter-gatherer ancestors.

In this year’s budget, the finance minister made an odd little change. He reduced duty on import of Atlantic salmon from 30% to 10%.