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TRENDING CUISINES
Tourism and hotel sector stocks: Time for a correction in business? Are analysts getting it wrong? 15 stocks from the ecosystemThe Indian hotel and tourism ecosystem has benefitted from the post-Covid travel urge. Occupancies were high, room rates firm, supply is, i...- What is swicy? 6 sweet-and-spicy dishes to trySwicy is an amalgamation of sweet and spicy, one of the most popular global food trends around right now. It may be a new word, but it’s an...
- The Emerald Labyrinth: Louisiana’s “Year of Outdoors” theme offers curated nature trails and context-rich travelLouisiana is unveiling its quieter side with the Year of Outdoors campaign. Travelers can explore winding bayous and wetlands through guide...
- Beyond the room: Why India Inc's luxury hospitality bet is becoming an experience businessIndia's luxury hotels are evolving beyond just rooms. Companies are now creating immersive experiences that blend wellness, food, and cultu...
- Wilmar International chief says India must target 60% self-sufficiency in edible oilsIndia needs to produce more edible oils domestically. Kuok Khoon Hong, chairman of Wilmar International, suggests aiming for 50-60% self-su...
- Luxury Haj packages gain popularity among wealthy pilgrimsWealthy Haj pilgrims are increasingly opting for luxury Haj packages that offer five-star hotels near Haram Sharif, premium transport, upgr...
- 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. ...
- Can you make tasty foods from peels, roots, stems and leaves? The Bengali connection behind zero-waste cooking trendBengalis have long practiced zero-waste cooking. Food scraps are transformed into flavorful dishes. This tradition stems from historical fa...
- Snap layoff was the 'best thing that has ever happened to me', said ex-employee who lost job 3 years ago. What is he doing now?Snapchat's parent company, Snap Inc., is laying off approximately 1,000 employees, about 16% of its workforce, to boost efficiency and inte...
- Zomato introduces open food trends data analysis platform to aid restaurant partnersThe food trends platform allows its restaurant partners to view demand and supply gaps that have been zoomed in to a locality level, price ...
- Vietnamese, Qatari, Singaporean: The trending cuisines every foodie needs to tryAcross the globe, creations flatter the taste buds, while the presentation is as pleasing to the eye as it is to the palate.
- How offbeat cuisines like Scandinavian, Taiwanese are taking over the culinary scene in BengaluruNovel cuisines keep diners excited.
- Don't forget to give Emirati cuisine a try for a complete gastronomic experienceRecipes have changed and Emirati cuisine has taken on an individual distinctiveness.
- 60% of restaurants in Delhi, Mumbai, Bengaluru on high streets: CBRENearly 82 per cent of the restaurants in these three cities are domestic standalone outlet/chains, while the remaining 18 per cent restaura...
- Buddha Bowls, regional flavours: What's going to excite the millennial palate in 2018?When it comes to food, like fashion, every year (and season) brings new trends and tastes.
- 2018 food trends: Haute cuisines from around the worldTake a look at the popular dishes on most menus across the world.
- Foodies satiate their taste buds at Pan-Asian eateries in BengaluruThe city's evolved palates, with well-travelled locals and expats, have ensured that they get oriental flavours right.
- 'Bambaiyya' cuisine enthrals BangaloreA new cuisine is trending the food-scape of Bengaluru. It's called Bambaiyya or the cuisine of the city of Mumbai.
- Pamper your love for food this year!The New Year promises to be interesting for foodies! Read on to know about the emerging food trends across the globe.
- Top chef Zahir Khan is 'excited' with the trend of progressive Indian cuisineZahir Khan is Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra).
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