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FUSION MENUS
Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to sourceIran war: Dubai's vibrant restaurant scene is feeling the pinch. Chefs are struggling to get key ingredients like avocados and tomatillos. ...- ‘Opaar Bangla’ off the menu? Kolkata’s ‘mini Bangladesh’ restaurants turn local to stay afloatRestaurants in Kolkata's 'mini Bangladesh' are changing their menus. A decline in Bangladeshi tourists after July 2024 has impacted busines...
- Wow! Momo enters instant noodles market with cup noodles, eyes Rs 100 cr revenue in 2 yrsWow! Momo, a leading homegrown QSR chain, has launched Wow! Noodles, entering the instant noodles market with a variety of Asian and Indian...
- Step up to the plate: Restaurant Tim RaueBerlinSituated near Checkpoint Charlie in Berlin, Restaurant Tim Raue merges Japanese, Thai, and Chinese flavors in a relaxed yet refined setting...
- IPL fever boosts bar and pub business amid sweltering heatwaveAs the Indian Premier League (IPL) playoffs commence, bars, pubs, and cafes are capitalizing on the surge in fan interest. The ongoing heat...
- Maharaja's makeover continues! Air India introduces refreshed inflight menu on international flightsThe refresh of the menus is based on guest feedback and is designed to offer travellers an assortment of gourmet meals, trendy appetizers, ...
- Shepherd’s pie with chicken 'rogan josh' filling: Bengaluru is adding a local twist to classic Christmas dishesChefs are exploring cuisines from different parts of the world to curate special menus.
- Fruit or chicken? Bengaluru top chefs master the art of deceptionCreating deceptive dishes take up to a couple of days or weeks, depending on the complexity of the idea and ingredients.
- Here are some summer drinks you can try to keep yourself coolAfter Indian food, local traditional summer beverages like tender coconut and lassi are receiving a global stir now.
- Out of the oven: Bengaluru restaurants serve naan with traditional pizza toppingsTalking about fusion food, the 'naan-pizza' is baked in a traditional tandoor.
- Vegetarian fare becomes the latest hot offering in BengaluruThe explosion in vegetarian food has piqued the interest of otherwise non-veg diners.
- The year of the big churn: What to expect from Indian flavours in 2016All the big restaurant companies are now headed out — from AD Singh’s Olive Bar and Kitchens to Zorawar Kalra’s Massive Restaurants.
- Yummy's the word: Food trends to look out for in 2016The world is changing fast, but the food industry is changing even faster. Here is a list of trends we foresee in 2016.
- Zomato acquires data firm MaplePOS in attempt to expand beyond restaurant reviews"We are getting into table reservations and online ordering, so you need a very strong hold into the tech that our users need," CEO Deepind...
- Slow Food: Indian consumer rediscovering a taste for local ingredients, over the aspirational importedEver since it was kickstarted by Carlo Petrini in Rome in the mid-1980s, the Slow Food movement has been garnering steady support from diff...
- Dishing out Indian cuisine, Masterchef wayArt and fine dining have always gone down well, so Masterchef Australia participant Rishi Desai’s fusion Indian dinner at the Delhi Art Gal...
- Bring home your favourite restaurant with the help of these chefsFor private dining, ideally the covers range from 4-20 persons. For us the quality of the clientele is important as well. Our prices start ...
- Hotels like Sofitel, Mövenpick, others get innovative, organise various events to boost salesAloft, upscale brand owned by Starwood Group which is targeted at the young millennial traveller, conducts live musical events in the hotel...
- KFC and Pizza Hut parent Yum Brands to serve Mexican tacos with desi flavourTaco Bell, having been present in India for two years will now boast of 60% localized and vegetarian offerings, a first for the Mexican cha...
- Multiplex chains focussing on food to increase profitsFrom fusion food to kebabs, multiplex chains are going beyond serving popcorn and cola to movie buffs, and in process fatten their own prof...
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