Restaurants & Food

The boom of restaurants and food delivery in Kashmir

Published

4 days ago

July 14, 2025

You scroll, choose, and buy, and in half an hour, cooked food is on your table, and all this within the efforts of your fingertips. This is called the new normal, an example of the fast-paced world of modernity. The changing food habits of people resulted in the rise of restaurants in the Kashmir region. This has also resulted in the new business idea of food delivery, which was considered nonexistent in the valley before the pandemic.

There has been a copycat phenomenon where people, especially youth, have copied this trend of establishing restaurants from each other & created their own start-ups. These waves of restaurants and distribution or delivery of this fast food have resulted in saturation, competition, and an overall lack of diversification in the market. This trend, which was present in the developed world long ago, also has its own consequences for the fragile Himalayan Valley.

In the 1990s, India opened its doors to the Western world; with that, it brought its culture along. A culture of eating food while being on the move or away from home. The Kashmir region took a very long time to adopt this trend due to its political environment as well as its strong aversion to Western values, which are considered anti-Islamic. Even though modernity has brought this concept of restaurants, the traditional way of carrying lunch boxes to offices or schools hasn’t totally died down. Mostly, people from the older generation still carry their tiffin boxes to workplaces, containing homemade food instead of visiting restaurants.

This outside food, fast food, junk food, processed food, or whatever you may call it, is labeled as unhygienic by Gen X, including a small section of Gen Y. That doesn’t totally mean that they are not the consumers of this type of food, but they generally try to avoid it as much as possible. During their young ages, these types of food were missing from the market for widespread consumption, so they didn’t have the habit of eating out. The restaurant boom in the valley began gradually, with most restaurants focused only near touristy places such as Boulevard and Lal Chowk.

The major consumers of these above-mentioned foods are Gen Z, who were mostly brought up under the influence of Western culture through their consumption of mass media, especially social media & films. The population of Kashmir that is in their teens, 20s, and early 30s is the major consumer of restaurant services. As one can stroll down the alleys of Srinagar, one can find restaurants filled with these youngsters. This habit of eating out with colleagues or friends is more common among females folk than males.

This growing consumption of fast food has given rise to various kinds of restaurants in the region, both in urban and rural areas. The restaurants offer various types of cuisine, like Chinese, Indian, European, and so on. The growth of restaurants in the valley can be divided into two phases, i.e.,

Pre-2019 era.
Present Post-2019 Phase.

As the year of 2019 is remembered as the year when the region of Kashmir lost its autonomy, which was granted under Indian administration. As mentioned above, India opened its doors to the Western world during the early 1990s, but parallelly, Kashmir was witnessing the violent phase of its separatism. So, the environment for accepting the so-called liberal change was not possible. But during relative periods of desolation in the region, there was experimentation with new innovative ideas, including the opening of the new eateries. It was a gradual process right up to 2016, as very few people risked opening startups due to the valley’s fragile political environment. The years 2008, 2010, and 2016 witnessed months-long curfews, which resulted in an overall decline in market activities.

The sharp growth in the restaurant business began after 2016, when youngsters experimented with various ideas. Such as opening different varieties of restaurants based on distinct themes. The opening of the new eateries was inspired by various movies and TV shows. People tried to create the ambience of their favorite shows. This behavior of opening the restaurants based on any particular theme spread like wildfire.

People also started to introduce new dishes and popularize usual dishes. For example, Arabian shawarma was offered by very few restaurants, but after 2016, it became so popular that it was offered by every other restaurant in the region. Momos, which were first introduced by Tibetan immigrants, also became popular and usual fast food for the people. Consumption of pizza was also booming and much preferred by the young as well as the older generation.

Restaurants also became the meeting places for the teenagers for celebrations and other parties, which earlier used to happen in the privacy of homes. In addition to that, these new restaurants used to host various small events, which sometimes became a kind of daily routine in the city. These events featured political, social, and high-level intellectual discussions, which further gave rise to new ideas. Many start-up-style event companies used to organize events like music shows, discussions about social issues, or book launches. During this same period, there was also a rise in various NGOs in the valley, and they mainly opted for these restaurants as their usual venues.

On 05th August, 2019, when Jammu and Kashmir lost its autonomy and the whole valley was under lockdown, this boom of restaurants, outdoor social gatherings, and NGOs came to a standstill. This brief period between 2017 and early 2019, I would refer to as the roaring teens of Kashmir. The valley witnessed relative peace, though for a brief period.

With the situation of lockdown in motion, Kashmir witnessed another simultaneous lockdown due to COVID-19. This situation shattered the chance of a revival of the good old days, when people used to go out. As we know, the economy was bad during this period, but they still required food for their survival. The thought of buying food from the restaurants was out of the question. Though many restaurants advertised themselves by taking precautions while preparing the food, they usually avoided them due to the fear of catching the disease. So people started to prefer freshly cooked food for consumption and, occasionally, fully packed foods like potato chips or biscuits. To get these things, that meant people still had to go out to the market, which was considered a very anxious activity during the pandemic.

So the COVID pandemic introduced the idea of food delivery in the region. Soon, there was a mushrooming of food delivery startups and various businesses preferring their own private services. People usually buy vegetables and grocery items on these online platforms. As COVID-19 faded away from the minds of people and people started to come out, the restaurant business revived. But the functioning of food delivery didn’t die down like the pandemic did; it actually grew further. After lifting the lockdown, people could again enjoy their time out and also visit their favorite restaurants, but with the additional feature of online food delivery. In the cities, students, especially young girls away from their homes, are the usual users of these online platforms.

This new culture is still growing, and people are trying new things like food carts. The valley, which was usually considered isolated and out of trend, is not away to the effects of globalization. Kashmir is growing, but not at par with other regions. This new way of life, or we can say new normal or new way of dealing with the conflict, has helped Kashmiri people to remain resilient. As we have witnessed the tragedy of Pahalgam, which leaves us with this thought:

Even if regions develop and grow, the conflict always lurks behind us to shatter everything.

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Restaurants & Food

How local Indian dishes are redefining wedding menus

Published

13 hours ago

July 18, 2025

The Hans India

These days, weddings symbolize more than just grandeur; they’re also about individuality and sentimentality. Among the most prominent places to see this evolution is the menu. At Tamarind Global Weddings, we have witnessed multiple couples turning to meals that reflect their cultural heritage and evoke profound emotions, particularly from all across India’s culinary regions. As shared by Anjali Tolani, Vice President of Celebrations at Tamarind Global, these trends highlight a growing desire for authenticity and nostalgia on the plate.

Here are eight local staples that have been featured on wedding menus.

Dal Moradabadi – Uttar Pradesh

Originally a classic Moradabad roadside lentil food item, this sour yet hot dal is now being reinterpreted as a hearty, filling appetizer at weddings. Served in sophisticated porcelain bowls or with small sized kulchas, it adds comfort and a hint of nostalgia and is especially beloved at mehendi breakfasts and welcome dinner banquets.

Amritsari Macchi – Punjab

Punjab’s golden brown, carom-spiced deep-fried fish has become an instant hit during happy hour. It’s a big success at sangeets and beachside sundowners, particularly among North Indian and destination weddings. It’s condensed and often accompanied with beet salad or a dip of green chutney.

Benne Dosa& Ghee PodiIdli – Karnataka/South India

At pre-wedding brunches and haldi gatherings, South Indian breakfasts are gaining popularity due to the mouth watering ghee podiidlis and buttery benne dosas. They are usually served with small bowls of savoury chutneys and ghee flavoured with gunpowder. Perfect for open counters where chefs produce them warm and fresh, it brings a sensory element to the celebration with their crisp, fragrant textures.

Kozhi Chettinad Sliders – Tamil Nadu

This hot, spicy South Indian chicken curry meal is being reimagined as cocktail night mini sliders and wraps. It’s popular with Gen Z individuals looking for a little added flair, and it’s a great way to combine tradition with easy convenience.

Bhutte Ka Kees – Madhya Pradesh

Who would have expected milk and grated corn to taste this delicious? Primarily for daytime gatherings, this Indore delicacy is finding its place in vegetarian eating booths. This has been opted for small-batch dining at village side haldis as well as royal weddings.

Khichu Live Counter – Gujarat

Traditionally enjoyed as a Gujarati snack, khichu is a soft, steamed rice flour delicacy that is being incorporated in live food stations. It is frequently served hot with a light coat of oil and spicy red chilli pickle masala. With interactive food stations becoming popular, wedding planners are including it into haldi brunches and sangeet evenings. It is ideal for couples who want to add authenticity without being too formal.

Champaran Mutton – Bihar

This slow-cooked mutton dish, which emerged in the Champaran district of Bihar, is quickly coming to the forefront as a highlight of wedding feasts. The smokey and delicate mutton is prepared in airtight clay pots with mustard oil and whole spices, and requires light stirring. It is frequently served as a plated main dish at smaller events or at midnight buffet stations.

GajarKaHalwa – Delhi/North India

This classic winter pudding which was once regarded to be too standard for wedding menus, is now making a triumphant return with an air of finesse.

The dessert is served warm in mini katoris, garnished with rose petals, sliced pistachios, and even with a scoop of saffron kulfi or vanilla ice cream. It is highly sought after at post-phera buffets or as part of sit-down thalis at exclusive receptions.

Today’s menus are as much about one’s identity as they are about luxury. Couples can share stories about their origins and individual preferences through their traditional cuisine.

Food is becoming one of the most prominent expressions of culture at weddings. These dishes, whether they are reinterpreted from the streets or an ancestral household recipe, represent experiences and not just a meal.

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Restaurants & Food

Indian fast food that hits the spot – The Irish Times

Published

16 hours ago

July 18, 2025

Corinna Hardgrave

Delhi2Dublin

    

Address: Priory Market, Main Road, Tallaght, Dublin D24 YYK4

Telephone: N/A

Cuisine: Indian

Website: https://delhi2dublin.ie/

Cost: €€

What’s on offer?

Delhi2Dublin is a small family outfit which is finally planting roots after years on the market circuit. Its new base at Priory Market in Tallaght is its first permanent home.

The menu, chalked on a blackboard, wanders across India’s street food map. You’ll find samosas, hand-folded momos, pani puri, and vada pav, the Mumbai potato burger. Sides stay snacky – masala fries dusted in Delhi-style seasoning.

“Kebab-ish” ups the portions. There’s a kebab platter with minced or seekh-style kebabs, salad, chutney, mayo and masala chips; a naan sandwich with kebabs, salad, peppers, onions and cheese; or loaded fries topped with kebabs, chutney, mayo and cheese.

“Big Bites” mean full meals; a crispy butter chicken rice bowl with potato bhaji, chickpea rice and cucumber salad, a naan wrap of the same, a chicken tikka masala burger stacked with fried fillets, mint slaw and masala fries, or chicken tikka masala loaded fries.

Dishes such as like the chicken rice bowl, loaded fries with chicken tikka or kebabs, and the loaded naan sandwich are proving to be the most popular choices.

What did we order?

Chicken samosas, the crispy butter chicken rice bowl, a lamb kebab platter and a loaded naan wrap.

How was the service?

This is a popular food stall, so there was a queue and a bit of a wait. You’re given a buzzer that goes off when your order is ready.

Delhi2Dublin is a popular outlet in Priory Market

How was the food?

The chicken samosas were a mixed bag. The filling of mashed veg and cumin was good, and the dipping sauce worked, but they were greasy and not very crisp.

The crispy butter chicken rice bowl was as expected; breadcrumbed chicken with a spicy butter sauce, sticky rice, chickpeas and a fresh minty sauce on top of lettuce. The sauce was good, and the chickpeas and mint gave it a nice lift, though it’s more a fast-food version than a proper curry.

The lamb kebab platter came with a kofta-style minced lamb kebab, salad, dressing and masala chips. The chips were salty but a bit limp – fine for soaking up sauce but not much crunch. The loaded naan wrap used the same chicken and salad as the rice bowl, but in a large naan folded over, with plenty to eat. Overall, it is fast food that hits the spot if you want saucy, filling carbs.

Delhi2Dublin is open daily, 11am-10pm

What about the packaging?

Everything is served in cardboard packaging.

What did it cost?

It was €45 for lunch for three people: chicken samosas, €4; crispy butter chicken rice bowl, €14; lamb kebab platter, €13; and loaded naan wrap, €14.

Where does it deliver?

Takeaway and dine-in only. Open daily, 11am-10pm.

Would I order it again?

Yes, Priory Market is a vibrant market with a great atmosphere, and the food here – particularly the lamb kofta – is perfect for eating on site.

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Restaurants & Food

Restaurant Week 2025 showcases Alabama’s top culinary talent

Published

21 hours ago

July 17, 2025

Holly Swafford

Alabama foodies, rejoice: Birmingham Restaurant Week is back for another year, and it’s more delicious than ever.

This annual culinary celebration brings together nearly 50 local restaurants, food trucks, bars, and catering companies, offering exclusive, limited-time menus and special pricing to highlight the best of Birmingham’s food scene. From upscale dining experiences and international flavors to casual favorites and hidden gems, Restaurant Week invites locals and visitors alike to explore and support the city’s vibrant culinary culture.

Restaurant Week’s Preview Party, which was held at Haven in Birmingham’s Southside, gave us a taste of what to expect in the week ahead. The lively event brought together chefs, restaurant owners, and food lovers under one roof to sample bites and sips from over a dozen participating spots. The evening highlighted the creativity, passion, and diversity that define Birmingham’s ever-evolving food scene. Take a look at some of the Preview Party’s standouts, as well as what you can expect from their Restaurant Week offerings.

Offering a fresh and elevated take on Latin cuisine, Sol Y Luna pairs artful tapas with handcrafted cocktails. From small plates to fresh margaritas, this is a go-to destination for flavor-packed nights with friends or a lively date spot. At the Preview Party, chef and owner Jorge Castro served up perfect bites of passion fruit shrimp ceviche on tortillas.

Castro has been part of Restaurant Week since its beginning, and commented on how the event brings the community together. “Restaurant Week is about the people,” he said. “We really get to know our customers and it’s amazing to see them return year after year, while also meeting many new faces.” Their Restaurant Week specials include fixed-price dinner menus featuring shrimp sliders, a Cuban sandwich, and a tres leches lemon cake.

(Birmingham Restaurant Week/Contributed)

Magnolia Point is redefining Southern soul food with an inventive twist, serving up comforting dishes that bring the bayou flavors. The restaurant is housed in a restored 1930s building at the corner of downtown’s Magnolia Avenue, and offers relaxed vibes that evoke everyone’s favorite seaside snacks. Their Preview Party sampling? A perfectly dippable black-eyed pea hummus with vegetable crudité, which is offered on both their lunch and dinner fixed-price menus for Restaurant Week along with plenty of Gulf Coast flavors like their classic gumbo and fried catfish.

(Birmingham Restaurant Week/Contributed)

A longtime pillar of Birmingham’s food scene, Michael’s Restaurant continues to impress with its steak, seafood, and Southern favorites. Under the leadership of Bernadine Birdsong, the restaurant has embraced Restaurant Week as an opportunity to connect with the community. “I love Restaurant Week because it brings people out and allows them the opportunity to try something new,” she said. Their Restaurant Week menu has promised to include their legendary Salmon Rockefeller: pan seared salmon topped with a spinach cream sauce and chopped bacon.

(Birmingham Restaurant Week/Contributed)

One of the city’s longest-standing Indian restaurants, Taj India has been serving Birmingham customers for nearly 30 years and is delighted to participate in Restaurant Week once more. Known for its rich curries, and warm hospitality, this Five Points favorite has become a go-to spot for both longtime locals and newcomers craving authentic Indian cuisine.

At the Restaurant Week Preview Party, Taj India served its beloved Chicken Tikka Masala–a comforting, flavor-packed dish that showcased the depth and warmth of traditional Indian cooking and was a standout among the evening’s offerings. The Chicken Tikka is featured on their fixed-price Restaurant Week menu, along with tandoori chicken and sag paneer.

From beloved institutions to rising stars, this year’s Birmingham Restaurant Week promises something for every palate. Whether you’re revisiting an old favorite or discovering a new go-to spot, there’s never been a better time to celebrate the creativity, culture, and connection that Birmingham’s culinary scene has to offer.

Several exciting events are lined up to keep the celebration going. Sipology, a cocktail tasting experience featuring local mixologists and spirit brands, will take place on Tuesday, July 23rd at City Walk Social. For a bit of foodie fun, don’t miss the BRW Scavenger Hunt, happening Saturday, July 20th, where you can explore the city and earn prizes along the way.

Birmingham Restaurant Week begins today, July 17th, and runs through July 26th. For more information about participating restaurants and special event tickets, visit bhamrestaurantweek.com.

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