Indian food is going global—not just through traditional exports and diaspora-led restaurants, but also via bold new formats like cloud kitchens, plant-based meals, and gourmet D2C brands. With proc...

In this episode of the Food Frontiers series, India Business and Trade engages with Chef Mohammad Kamarudin, president of the Culinary Association Malaysia....

Chef Ajay Chopra discusses elevating Indian cuisine's global appeal and its economic impact in an exclusive IBT interview....

Kamal Kant Pant, Principal of Institute of Hotel Management Pusa, New Delhi, shares insights about how enhancing the recognition and popularity of Indian cuisine in international markets can positivel...