Features

Long-form reporting and cover stories from the frontline.

Inside the unit economics of an 18-seat tasting-menu restaurant in Mumbai

A spreadsheet anatomy of one of India’s smallest fine-dining rooms — what the food costs, what the rent eats, and where the margin actually comes from.

By Vikram Suri · 26 April 2026

Features

Tier-2 India is finally eating fine dining — and the chefs are local

Lucknow, Indore, Coimbatore and Visakhapatnam are seeing a wave of chef-led, ticketed-menu restaurants. The interesting part: the chefs are mostly hometown returners.

By Pia Banerjee · 26 April 2026

Features

Inside India's Cloud Kitchen Boom: Five Years On

What started as a pandemic pivot has matured into a ₹19,000 crore industry. We trace how delivery-first kitchens reshaped urban dining.

By TCA Editorial · 26 April 2026