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The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.

In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery

This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends

Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.

Ideas and inspiration for how to use yogurt creatively in your menus.

Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.

Sorghum is finally going national. Here are five ways to feature it on your menu.

Try these add-ins to keep this condiment on the cutting edge.

Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.

Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.

Traditional falafel dishes are evolving - here are four new formats to consider

Global protein treatments with on-trend opportunity and complex, craveable flavor

Extend the flavor stories behind some of the most craveable and successful profiles today

Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes

Contemporary touches are creating renewed interest in Indian cuisine