Food Service India, Chef’s Art, seasoning brand aims to target ₹500 Crs turnover in next 2 years

Chef’s Art, a trusted name in India’s HoReCa (Hotel, Restaurant, and Catering) seasonings ecosystem, is entering a new phase of accelerated growth in its 10th year as it strengthens its identity under Food Service India Pvt. Ltd. The move marks a strategic effort to build on the brand’s legacy while scaling it into a future-ready powerhouse for the food B2B solutions organized industry.

Food Service India, Chef’s Art, seasoning brand aims to target Rs 500 crore turnover in next two years

The move marks a strategic effort to build on the brand’s legacy while scaling it into a future-ready powerhouse for the food B2B solutions organised industry. As part of this strategy, Food Service India will invest in a new manufacturing plant to enhance production capacity and drive innovation. The company is also strengthening its distributor network and focusing on new customer acquisition to expand its market footprint.

From 90 to 15 Minutes: How Indian Restaurants Can Cut LPG Costs with Ready-Made Gravy Bases

If your kitchen runs on LPG, and most Indian restaurants do, your gravies are quietly burning through your gas budget every single service. A classic makhani base, a dal makhani, and a rich korma: each one demands 60 to 90 minutes of active flame before the protein even enters the pan

Roots 2026: How Hyper-Regional DNA Scales Across Modern Restaurant Formats

If you step back and look at how Indian menus are being built right now, one thing becomes clear very quickly: the broad-stroke categories aren’t working anymore. “North Indian” and “South Indian” were always shorthand. They were convenient labels that covered a lot of ground without saying much.

FMCG brands focus on no-cook foods, boost spends on Q-Comm amid LPG worries

As concerns around LPG availability and rising refill costs persist in several parts of India, FMCG companies are sharpening their focus on the no-cook food category, seeing it as a timely growth lever driven by both necessity and evolving consumption habits. Industry executives say that intermittent supply disruptions, coupled with higher cylinder prices, are nudging consumers toward convenient, ready-to-eat (RTE) and ready-to-prepare (RTP) options

The Power of Punch: How Instant Flavour Impact Is Shaping Modern Menus in 2026

If you step back and observe how consumers interact with food today, one thing becomes clear very quickly: they decide fast. Not after reading the menu, and not after finishing the dish, but in the first few seconds.

Signature Dishes: The Idea That Changes Everything in F&B

The Indian foodservice market is a beautiful, chaotic, and overcrowded jungle. New brands pop up on Swiggy and Zomato every hour, screaming for attention with flashy packaging and deep discounts.

FSIPL’s Taste Radar 2026: Understanding the 5 Emotional Shifts Defining Indian Food Trends in 2026

If there’s one thing we’ve learnt from watching Indian menus evolve over the last few years, it’s this: consumers are no longer interested in choosing sides. They don’t want to decide between indulgent or healthy, fast or crafted, premium or affordable.

How Chef’s Art Seasonings Help Restaurants Deliver Consistent Signature Flavours

You can have a Michelin-star recipe and a prime location, but if your signature butter chicken or your Peri Peri fries taste different every Tuesday, you don’t have a brand; you have a gamble. And in 2026, customers don’t gamble with their money; they reward consistency.

Drinks Prepared During Holi Across India

Holi service isn’t just slow. It’s also loud, fast, and thirsty. You’ll have people walking in after a morning of Holi fun, families dropping by in groups, and guests wanting something cold before they even look at the food menu.
That’s why drinks matter so much during the festival.

Author: Piyush Chhaochharia