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

Restaurant kitchens in the IT city are going back to traditional tools of the trade.

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

They give you a variety to choose from and yet limit calorie intake & ultimately reduce wastage.

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

Around 50% of the restaurants in the city are asking for some form of sustainable ideas to make an environmental contribution.

Chefs are unleashing their creativity in this new-found segment as they discover Bengaluru’s growing global palates and health-awareness.

Restaurants are dishing out millennium soups that go beyond routine creamy tomato and Oriental chicken.

Premium eateries in Bengaluru are getting creative with street food now.

Nikkei salmon and sashimi, ceviche and tamale are some of the colourful South American staples finding attention.

Restaurant owners are going beyond paying just salaries to woo their employees.

Brew went into oblivion ever since vodka made its appearance but it is back now.

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

Vegetable purees of beetroot, spinach, corn and carrots are being used to infuse offbeat colours into what seems like fairytale food in the...

The party saw a host of renowned personalities from various fields of life having a gala time in Mumbai.

The speed snack from the lanes of ancient China are grabbing headlines in the food & beverage space of the city.

Smaller than a burger and lighter than a sandwich, this speed snack from the lanes of ancient China is grabbing headlines.