Restaurateurs reveal how going local can give you amuse-bouche on a budget.

In a pandemic-struck world, where going to a restaurant has become anxiety-ridden or bothersome, some Indian restaurateurs have decided to ...

As Covid-19 sweeps across the world, extracting a heavy toll, restaurants in India too are in a similar apocalyptic crisis. The National Re...

International food events try to nudge Indians towards communal dining at restaurants.

From inhouse organic gardens, strict farm-to-fork policies and consumer awareness and education initiatives to menus built around local, se...

Tasting menus are designed to show off a chef’s skill and imagination and this one is a gourmet’s delight.

After the first flush of faddish frenzy around organic food, a handful of chefs, restaurateurs and farmers are quietly working on sustainab...

'Maa ke haath ka khana' will go from homes into restaurants.

Some are already well acknowledged, others are hidden gems.

From replacing tomato in Bloody Mary to inching its way into an artisanal chocolate bar, mango is one busy fruit this summer.

From millets to bathua, jhakia to lal saag, interest in local ingredients, organic produce and sustainable dining is at a high.

At the new bar at the Indian Accent that is moving to The Lodhi in Delhi, Beedle will bring the headiness of global ideas — house-made absi...

Internationally, the interest in foraging for local ingredients is led by Noma’s Rene Redzepi.

Noma — which remained on the top of restaurant lists ever since it zipped up the World’s 50 Best Restaurants in 2010 — has had an unprecede...

Here are some of the dishes that stayed in our memory, including those by chefs you may not know yet.

Last is a dish that is breathtaking in both its concept and restrained execution. It is one of those unexpected dishes with a twist whose v...

Restaurants ride the farm-to-fork wave, picking vegetables and micro greens from chosen artisanal patches, if not their own gardens