Food is a big part of Indian philosophy. Whether it’s an everyday meal prepared lovingly for the family or special commemorative cooking treats made during festivals – food has always been something that Indians have attached over. Even a steady meal at home consists of various staples like rice, chapati, daal, and curry along with add-ons such as pickles, chutneys, papads, salad, and raita in a large number of households. Indians have conventionally prided themselves for eating home-cooked meals prepared by cooks in rich families and women in middle and lower-class ones, so the restaurant culture took a while to find a place in the country.
While modern restaurants are believed to be a consequence of the French revolution. Public eateries and street vendors were not an uncommon sight in ancient Rome, whereas travelers during medieval times often ate at monasteries, taverns, inns, and hostelries.
But the modern-day restaurants probably started growing with the spread of colonialism, especially with the growth of the Indian Railways and Civil Services. As people started to travel far and wide across the country, there was a spurt in eateries that could serve them freshly cooked food.
More and more young folk began to leave home to work in other cities and towns and for them takeaways and dining out became necessary. This was escorted by an increase in disposable income and a general willingness to spend on the experience of dining out.