Key takeaways Rajasthani cuisine fails in non-Rajasthani kitchens in four predictable ways: the baati cracks, the gatte dissolves, the curd gravy splits, and the ghee…
Key takeaways Menu engineering is the practice of ranking every dish by two things — sales popularity and contribution margin in ₹ — and using…
Key takeaways In May 2025, Trèsind Studio in Dubai became the first Indian restaurant in the world to receive three Michelin Stars. For every Indian…
Key takeaways Bengali cooking breaks non-Bengali kitchens in three specific ways: the mustard oil tastes harsh, the shorshe bata turns bitter, and every gravy comes…
Key takeaways FoodSuperstars is the annual ranking where the individual chef is scored — not the restaurant. In 2025, Himanshu Saini of Trèsind Studio moved…
Key takeaways Millets are the government’s agenda and the consumer’s new ask — but no supplier brochure explains why millet rotis crack at the pass,…
Key takeaways Food cost percentage is the single number your General Manager will use to judge your kitchen every month — and on an Indian…
Food cost percentage is the ratio of what you spend on ingredients to what you earn from selling those ingredients — expressed as a percentage. If your kitchen spends ₹30 in ingredients to produce a dish that sells for ₹100, your food cost percentage is 30%. Every percentage point above your target comes directly out of your kitchen’s profit margin. Managing food cost percentage is not an accounting task — it is a kitchen discipline that every chef from CDP level upward is responsible for.
1. What a Cloud Kitchen Actually Is — From the Chef’s Perspective Every article about cloud kitchens in India is written for the person who…
1. Why Dum Pukht Is the Most Technically Demanding North Indian Technique Dum pukht is not simply slow cooking. It is a precision technique —…
