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The entry of Jacob’s Brew House reflects a broader shift in Jaipur’s food and beverage sector, where operators are introducing specialised formats to meet changing consumer…- By - Saptopriya Ghosal
- Apr 10, 2026 / 1 MIN READ
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The expansion reflects the brand’s approach to scaling within Bengaluru by retaining its existing format while adapting to a larger and more central location.- By - Saptopriya Ghosal
- Apr 10, 2026 / 1 MIN READ
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The Forest Chapter brand debuts with three distinct jungle resorts in Sasan Gir, Jawai and Madhai, each shaped by its unique terrain.- By - Nusra
- Apr 10, 2026 / 1 MIN READ
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With this opening, Pincode continues to scale its presence in India, focusing on regional cuisine formats, operational consistency, and market-specific adaptation within the…- By - Saptopriya Ghosal
- Apr 10, 2026 / 1 MIN READ
Article
Tropical fruits, especially mango is leading beverage innovation, often paired with strawberry for a balance of sweetness and tang.- By - Nusra
- Apr 09, 2026 / 5 MIN READ
Food today is not just eaten, it’s shared. As per reports, 74% of people use social media to choose where to eat, 72% research restaurants online and…- By - Vijetha Iyer
- Apr 08, 2026 / 5 MIN READ
Well-designed spaces can lift spending by as much as 18–35%. Booths and corner tables, for instance, create a sense of privacy, making customers more…- By - Vijetha Iyer
- Apr 06, 2026 / 7 MIN READ
The recent LPG price hike, driven by rising global oil prices amid the escalating West Asia conflict, has pushed the cost of a 19 kg commercial…- By - Vijetha Iyer
- Apr 03, 2026 / 5 MIN READ
The psychology behind “vibe over food” comes from the human desire for immersion, connection and emotional resonance.- By - Vijetha Iyer
- Apr 02, 2026 / 7 MIN READ
What's Hot
The future looks promising. Kerala cuisine is slowly finding its place in global fine dining. More chefs are exploring its techniques and ingredients…- By - Saptopriya Ghosal
- / 11 MIN READ
When you combine traditional grains like jowar with global options like quinoa, you create a diet that is both balanced and future-ready.- By - Saptopriya Ghosal
- / 10 MIN READ
Your menu should reflect current trends, customer preferences, and your brand identity. Even small changes can make a big difference. Start with data…- By - Saptopriya Ghosal
- / 10 MIN READ
Some babies may eat less, while others may want to feed more often. Each baby responds differently to the weather. Simple changes in daily feeding…- By - Saptopriya Ghosal
- / 8 MIN READ
Absinthe is not seen as just another alcohol. It is known for its depth, strong character, and long history. Many drinkers in India are now exploring…- By - Saptopriya Ghosal
- / 11 MIN READ
People
Inspired by his second home Downtown Dubai and his lucky number 29, he built a space where great food, handcrafted drinks, and unforgettable nights come together- By - Vijetha Iyer
- Mar 26, 2026 / 17 MIN READ
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision for the future in India.- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s 50 Best Restaurants 2025 where her love for…- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
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