Novel cuisines keep diners excited.

Domestic music tourism is witnessing a 25-30% year-on-year growth in queries and bookings.

Moving on from routine chaat, dining menus are now dotted with evolved regional snacks.

Experts say that jackfruit is the next big thing as it mimics meat and is a natural sweetener.

India is the largest consumer of tea, accounting for nearly 30% of global tea output.

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

Breakfast is now Brekkie in Bengaluru, and many offbeat cuisines are becoming part of the trend.

The move didn’t deter the rustic cuisine imported from the highways of Punjab and Agra.

Other than making for gorgeous Instagram posts, matcha is also gaining popularity for its cancer-healing properties.

Eateries are experimenting and diners are enjoying this new fusion of familiar flavours.

Bengaluru is ahead of Delhi and Mumbai in alternative tea drinking, say experts.

Chefs say it's cheaper and vouch for the freshness it lends to the city's ever-evolving diner. q

Black cuisine is eliciting shock and awe from diners and has become fodder for social media.

Thin-stemmed crystal has been replaced by milk bottles, 'skulls' and bulbs to serve cocktails.

Jasmine, chamomile, oolong and green teas are steadily being stirred up with whisky , tequila, vodka and gin.

The explosion in vegetarian food has piqued the interest of otherwise non-veg diners.

Friday and Sunday had taken over the F&B segment in the last couple of years with party nights, brunches and sundowners.