Best printers for Home

Best Mixer Grinder

Best wired Earphones

Best 43 Inch TV in India

Best Wi Fi Routers

Best Home Theatre in India

Smart Watch under 5000

Best Laptops for Education

Best Laptop for Students

The Ola Prime presents <keyword id="544748" type="UNKNOWN" weightage="20" keywordseo="restaurant-week">Restaurant Week</keyword> India that ended on 25th September featured around 100+ restaurants handpicked across Bangalore, Chennai, <keyword id="66" type="COMPANY" weightage="20" keywordseo="Delhi">Delhi</keyword>, <keyword id="6354925" type="COMPANY" weightage="20" keywordseo="Kolkata">Kolkata</keyword>, Mumbai, and Pune. Diners in Mumbai and Delhi were offered a three-course price fixed menu at Rs 1,100 for lunch and Rs 1,300 for dinner; in Bangalore at Rs 900 for lunch and Rs 1,100 for dinner; in Chennai at Rs 750 for lunch and Rs 900 for dinner; in Kolkata at Rs 900 for lunch or dinner and in Pune at Rs 750 for lunch or dinner. 
 A celebration among the foodie circuit, <keyword id="824043" type="COMPANY" weightage="60" keywordseo="Business-Insider">Business Insider</keyword> decided to go for a much-talked about three-course dinner at <keyword id="19686" type="UNKNOWN" weightage="60" keywordseo="Olive-Bar-Kitchen">Olive Bar &amp; Kitchen</keyword> in Delhi and the review’s out! The entire meal cost around Rs. 4000 after taxes (including two mocktails each) which is the fraction of the a la carte menu. 
 The candlelit dinner was romance personified with the <keyword id="6181" type="COMPANY" weightage="20" keywordseo="Food">food</keyword>.

We went to Restaurant Week Dinner at Olive Bar & Kitchen, and here’s why it was a stunner

It is a celebration of the culinary landscape in Indian metros. The ongoing Ola <keyword id="1326872" type="UNKNOWN" weightage="20" keywordseo="restaurant-week-india">Restaurant Week India</keyword> that ends on 25th of this month features around 100+ restaurants handpicked across Bangalore, Chennai, Delhi, <keyword id="6354925" type="COMPANY" weightage="20" keywordseo="Kolkata">Kolkata</keyword>, Mumbai and Pune. Diners in Mumbai are being offered a three-course price fixed menu at Rs 1,100 for lunch and Rs 1,300 for dinner; in Bangalore at Rs 900 for lunch and Rs 1,100 for dinner; in Chennai at Rs 750 for lunch and Rs 900 for dinner; in Kolkata at Rs 900 for lunch or dinner and in Pune at Rs 750 for lunch or dinner. 
 
Quite renowned among the foodies’ circuit in the metros, the current edition of the Restaurant Week also features some new participants that include gluten free, vegan, low carb and low sugar options. While dining out, go healthy and at fraction of the ala carte menu price of the posh fine dining restaurants, each event has generated an average of over Rs 1.2 crore. Mind you, this amount is only from the food sold as there is no alcohol option included in the fixed price. 
 When the Restaurant Week was launched some 6 years ago, it was aimed at helping diners discover interesting gourmet restaurants that offer a great dining experience. Not only for the diners, for the restaurants as well. Hidden gems like Indian <keyword id="98838" type="PERSON" weightage="20" keywordseo="Accent">Accent</keyword> restaurant, The Manor and Tapas at the <keyword id="322803" type="COMPANY" weightage="20" keywordseo="Aman-Lodhi">Aman Lodhi</keyword> were showcased and a loyal fan base of each place was thus created. 
 
While the plan was to go once a year with 7 iconic restaurants of the town, the Restaurant Week has evolved as a twice-a-year phenomenon. Held in March and September every year, the event covers 10 days with over 100+ participating restaurants. Over the last 4 rounds, each Restaurant Week had an average of 3,374 tables and 9,593 diners per round. 
 
Nachiket Shetye, co-founder Cellar Door Hospitality, the organizer of the event says it’s completely because of the response the event received in the first round that it had to be expanded. “As the event has grown we have paid emphasis on the menu, menu choices and introduction of signature options at a nominal price.” 
 So how difficult was it to influence the fine dining category and make them participate at such a nominal price point? “This is a very small industry and business is done on the basis of relationships. We ensure that before each round we visit the city and meet all our participating restaurants, inform them about the new features and feedback from the last round. In the first edition AD Singh from the <keyword id="227620" type="ORGANIZATION" weightage="20" keywordseo="Olive-Group">Olive Group</keyword> was our mentor and helped us out a lot,” said Shetye. 
 
“But for the first round we did a recce trip ate at a ridiculous number of restaurants, made cold calls and had F&amp;B Manager introduce us to fellow managers at other restaurants. Those were the wonder years.” 
 
And with new restaurants participating in every season of restaurant week, the research is done purely on the word-of-mouth basis. “We track all new restaurant openings and take feedback from friends about their favourite fine dining spots so that we can constantly rotate our list and provide new and better options,” said Shetye. 
 
It is also ensured that the restaurants chosen are speciality ones so the foodies get a lot of variety to choose from. 
 
As a gift from the title sponsor Ola, this year all Restaurant Week diners will receive discounted Ola rides to and from their meals.

How Restaurant Week India is minting Rs 1.2 cr revenue each season and making fine dining a regular affair for foodies across Indian metros

<ul><li><keyword id="1557667" type="ORGANIZATION" weightage="20" keywordseo="TBWA-India">TBWA India</keyword>’s latest report identifies the changing relationship with food culture, the evolving mindsets of India and ways in which the pandemic is changing the palate of the country.</li><li>Hungry for more? Take a seat, there's a lot on the menu.</li></ul>As we look back at the last decade, we see how our relationships with people, work, activities and of course, food have been redefined. During these trying times, our obsession with food is something we’ve sought comfort in. Food and our attitude towards it has been changing, much of which has been accelerated by the pandemic. TBWA India team has put together a report in an attempt to identify the changing relationship with food culture and the evolving mindsets of India. Meal-eportation <div type="image" title="social, Pune" msid="80346521" hostid="261"></div> People no longer want just a meal; they want a performance that transcends space and time. Beyond menus, cafés and restaurants are now adding a flavour of drama to their recipes. Getting a cup of coffee can involve a walk through a zen-like garden and ordering a cocktail can move you to a street market. According to TripAdvisor, 70% of people believe unique dining experiences are worth paying more for. Social, Pune has a tunnel-like entrance that is supposed to be a transition from new Pune into the old market lanes of camps. It also has an off-beat trampoline work section. Revenge Dining <div type="image" title="social distancing" msid="80346544" hostid="261"></div> Social indulgence is even winning over the fear of contagion. Survivalism is taking a backseat. People are giving in to their senses demanding a break and dining out, after being locked away for months. Dine-out Inside <div type="image" title="novotel meal kit." msid="80346560" hostid="261"></div> To relive the experience of dining out, people are now ordering in the restaurant-like ambience along with food. With the pandemic restricting people's movement, ordering in has turned into experiential dining. People are dressing up, playing music and setting the table, to recreate the dining-out experience at home. For example, Novotel Chamiers has launched their own meal kits to give their diners the restaurant experience at home. The apparel brand Linen Club is encouraging people to bring the restaurant experience home. Gastronomy Express <div type="image" title="Nachos Deposit photos" msid="80346581" hostid="261"></div> Taste buds are now dictating itineraries. As the hunger for experimental experiences rises, both people’s taste buds and minds are opening up to the new. The World Food Travel Association preserves and promotes culinary cultures through hospitality and tourism. 50% Indians are keen on experimenting with authentic local cuisines and are planning their vacations around it. 1 in 4 Indian travellers surveyed said they regard 'enjoying the local food' as the most important reason to travel. *Source: KAYAK, Taste of Travel, The Indian Express, BusinessWorld. *Source - ASSOCHAM Gourmet at Home <div type="image" title="English breakfast" msid="80346600" hostid="261"></div> English Breakfast now competes with Idli Sambhar as Indian taste buds are experimenting with transcontinental flavours. Sinking our teeth into global gastronomy has turned us into gourmet cooks who constantly crave for more. Gourmet food has become an avenue of its own as it is no longer confined to lavish restaurants. For example, Foodhall's product range includes a vast range of products from all over the world. Godrej Nature’s Basket’s offers exotic international gourmet products. According to EconomicTimes, 30%-60% growth in sales for exotic food and international sauces in Nature's Basket and Spencer's. Conscious Consumption Food has levelled up as our ammo in the climate change battle. From dieting to save our bodies to dieting to save our planet, people are realizing how every bite can make a difference. Ve-gan make a difference <div type="image" title="Vegan food from canva" msid="80346650" hostid="261"></div> People are eating well, for both themselves and the world. The dairy loving country is embracing a plant based diet and shifting their focus to sustainable and conscious eating habits. 40% growth in the next decade in alternative meat industry. 90% Indians are extremely likely to purchase plant-based meat. Good Dot, a plant-based meat startup sells 12,000 to 15,000 packets of mock meat each day. BYOC (Bring Your Own Cutlery) <div type="image" title="cutlery" msid="80346707" hostid="261"></div> Whether we’re eating out or ordering in, disposable cutlery is now being cancelled. Restaurants are now encouraging consumers to bring their own containers and bags for takeaway orders to reduce plastic waste. A small green step for us but a large step towards saving the world's depleting resources. Corner House, Bangalore, began a 'Bring Your Own Bowl' initiative to cut down their plastic burden. Arogya Ahaara, a restaurant in Bangalore, encourages their customers to carry containers and bottles for takeaway orders. Zomato and Swiggy have an option that requests restaurants to not send cutlery. Farm to Fork <div type="image" title="Veggies" msid="80346738" hostid="261"></div> Prioritizing health and sustainability, conscious India is going organic. Direct sourcing from farms and a rise in organic farming is indicative of the rising need to consume chemical-free food while conserving the planet. According to India Organic Food Market Outlook, $849.5 Million is the value of the Indian organic food market in 2020. Zomato plans to introduce the ‘farm’ to ‘fork’ concept that works directly with producers, like farms or food producers. Zama Organics an organic food start-up sector of India is to sourcing things that are native to different climatic belts and geographies and bring them to a common platform. Foodie Chef <div type="image" title="wok express." msid="80346774" hostid="261"></div> People are now turning into chefs as they break the culinary rules and add their own twists. 'Make your own' is the latest addition to menus where consumers are given the freedom to make their favourite meal their way by adding specific ingredients &amp; customisations. It's heaven for picky eaters! Wok Express provides consumers the option to ‘MYOB’ make their own food bowls. It can be built from scratch from a variety of different options available. Subway let's its customers design their own sandwiches according to their taste and preferences. According to Restro App, 70% of customers expect customization. Frozen Feast <div type="image" title="Frozen food" msid="80346831" hostid="261"></div> ‘Frozen’ is replacing ‘fresh’ as people prioritise the ability to eat what they want, when they want. With the rising popularity of fast food and people’s increasingly busy lives, fast food has now reached our freezers in the form of frozen food. According to National Investment Promotion and Facilitation Agency, India’s estimated to become Largest consumer of frozen food by 2030. Stag Bite <div type="image" title="Box8 mini meal." msid="80346849" hostid="261"></div> With the ability to now customize portions, people are no longer compromising on the size of their cravings. 'Meal for one' is the latest addition to menus that offers you the perfect portion size for yourself, so that each person gets to eat whatever they want. It is simple, convenient and cost-effective. Menus available on Swiggy Pop – a 'Meal for 1' service. Box8 offers 'Mini Meals' perfectly curated to satisfy one person's hunger.

The changing relationship with food culture and the evolving mindsets of Indian consumers: TBWA India Report

You Searched For "pune diners" and got 3 results

We went to Restaurant Week Dinner at Olive Bar & Kitchen, and here’s why it was a stunner

Tanya Dubey

How Restaurant Week India is minting Rs 1.2 cr revenue each season and making fine dining a regular affair for foodies across Indian metros

Suchayan Mandal

The changing relationship with food culture and the evolving mindsets of Indian consumers: TBWA India Report

BI India Partner

Popular Keywords

Buying Guides