People’s culinary horizons are wider than ever, with international travel broadening palates and ethnically diverse communities helping new cuisines find a foothold in foreign lands. But should it matter if an American chef sets up a Vietnamese eatery? Would the food be any less ‘authentic’?

With 43% of Gen Yers buying a cocktail once a week, it’s no surprise that sales of spirits are on the rise. Yet while whiskies and vodkas are common in the super-premium alcohol market, tequila retains a reputation as a cheap shooter. How is DeLeón making this liquor luxurious?

Summer 2015 saw Zaap open in Leeds with an eye-catching interior that had diners thinking they’d been teleported to a street market in Bangkok. The restaurant fits into a growing ‘genuine phoney’ theme in the food industry, but has it made Zaap a successful business, or a laughable, one-off novelty?

Patanjali, a consumer goods brand founded by a yoga guru, has taken the Indian market by storm, giving multinationals a run for their money with its offer of natural products ranging from toothpaste to honey. Why are Indians looking for herbal and organic items in the food and personal care aisles?