Paper Boat, a fledgling Indian brand from Bangalore-based Hector Beverages, is aiming to hold its own in the country against global giants like Coca-Cola and PepsiCo.
Foreign gourmet chains are now serving original menus and authentic flavors to discerning Indian foodies, tired of masala French fries and paneer pizzas.
Unlike its French counterpart, wherein nouvelle cuisine was characterized by inspirations from regional instead of classique dishes, or modern Japanese, which heavily incorporated American flavors, modern Indian cuisine turns to Indian cooking legacy not just for ingredients, but also techniques.
If there were ever a beauty pageant for desserts, the exquisitely elegant French pastries would win hands down.
Fusion Indian Chinese recipes, with touches of familiar Indian spices became one of the most addictive food trends in India.
The potluck was a shimmering event in my uneventful life as a stay-at-home spouse. I finally had a purpose.
Chefs in India say it is also an exciting time as many Michelin star chefs are travelling to India to experience real Indian cuisine.
What goes on behind those power luncheons and orchestrated dinners hosted by Indian PM and dignitaries? A glimpse into this heavily guarded world of ‘soft politics’
As a new generation of millennial Indians reinforced the concept of healthy, there has been a growing desire to bring back the simple, unadulterated techniques of the past.
The Paleolithic, caveman or Stone Age diet — until now a purely Western phenomenon — is fast catching up with the weight-loss crazy young Indians
The chicken tikka has managed to bind neighbors India and Pakistan together in Dubai.
In a delicious twist to the tale, a new generation of food connoisseurs in India, is jumpstarting a culinary culture that traces a journey back to its heritage.
In the past year or so, India has seen a virtual mushrooming of online grocery portals, with some even promising free delivery on the same day.
If you ensure quality of your product and do not go overboard with the prices, people are bound to come to you.
Though Nestle has challenged the findings in court, it has taken a $45 million hit to withdraw and destroy the noodles.
Traditions and inhibitions are roadblocks to eating habits and most fast-food chains say they respect the sentiments.
Trying to explain the growth of vegetarian cuisine with the predictable narrative of health, religious, cultural beliefs, is only scratching the surface of a complex phenomenon.
Maharashtra produces 75 percent of India’s wine and table grapes and the remaining 25 percent comes from Karnataka.
Believed to have originated in the country’s southwestern rain forests,the word jackfruit comes from Portuguese jaca.
Dhabas, or roadside eateries, have been a popular attraction for decades, especially for those travelling along highways.
Branded traditional Indian sweets have not only managed to hold on to their own but have witnessed a steady rise in sales due to an expanding market
When we travel in Europe we search for Indian restaurants. Not just for the food, but for the Taste of India abroad.
Like her earlier book, Mittal illustrates the recipes with step-by-step visual and stunning, mouth-watering photographs of the dishes.
Mumbai’s Khau Galli has become an essence of the city and an ultimate paradise for food lovers.
The only thing in the world that these bawarchis care about is their recipes and spices.
I am reminded of the B-H-C model from my economics. At this juice shop, B is for Bungalow — the multinationals in India — H is for Haveli — the indigenous companies in India — and C is for the Chawl system.
As the years passed, Poojari himself became a legend credited with bringing respect and dignity to Mumbai’s favourite street foods like ‘paav-bhaji’ or ‘puri-bhaji’ which was once consumed at corner carts.
Lucknow is quite up on the list of Indian cities with a highly evolved gastronomic quotient.
As gourmands from Britain, the United States, Scandinavia, Europe and Africa troop into India to experience its food culture, tour groups and exclusive food travel consultants have come up with special packages to offer the best of the country’s food regime.
Expat chefs across India on the India they love, the dishes they rave about and the people who have made them feel at home.
Teaching indulgent recipes on a live cookery platform is always attractive because you can interact directly with the chef.
The fragrance of Anarkali, which once attracted tourists, especially NRIs, by thousands to the aroma-streets of Kolkata, is fast fading.
there are many who are turning to veganism after suffering from a lifestyle disease or as a precautionary measure.
We foresee India as a market with huge potential which is re-enforced by Indians’ traditional love for spices.
There’s a whole other side to New York that you likely won’t find in guidebooks.
The ideas of many great Hindi movies germinated in these lunch homes, the stomping grounds of the greatest film-wallahs.
At each blooming, the neighing of Yusuf’s horse and the wailing songs of Habba Khatoun are said to come to life in the Pampore highlands, according to locals.
The demand for various exotic cuisines and their ingredients have increased so tremendously that everything is now easily available in India across various supermarkets and departmental stores.
It is also necessary to develop trust. The name and the aura of an American brand are necessary to get the first customers in. But after that, they could well call themselves Jumpin Coconuts, for all the customer cares.
“Indians are a lazy bunch,” laughs Goyal. “So we wanted to create something very close to their physical world. While menupages.com has menus in [a] standardized format, we scanned the actual menu cards and then put them up.”