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Recognised for his ability to spot emerging trends, build effective commercial teams and deliver consistent outcomes, his leadership is expected to support the hotel’s goal…- By - Saptopriya Ghosal
- Dec 12, 2025 / 1 MIN READ
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ORLO operates with a dual model that shifts between lunch and dinner. During the day, the restaurant offers a mess-style service with quick, substantial meals inspired by…- By - Saptopriya Ghosal
- Dec 12, 2025 / 1 MIN READ
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Our deep connect with our consumer shows that consumers today value provenance, culinary integrity and a sense of connection to the cultures they explore through food.- By - Saptopriya Ghosal
- Dec 12, 2025 / 1 MIN READ
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The restaurant has reopened with The Renaissance as its core identity, offering a setting that is familiar but updated, and focused on detailed execution in both design and…- By - Saptopriya Ghosal
- Dec 12, 2025 / 1 MIN READ
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By 2025, the restaurant industry hasn’t just bounced back—it’s transformed.- By - Vijetha Iyer
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The dining landscape is evolving rapidly, and at the heart of this transformation is the rise of casual dining.- By - Vijetha Iyer
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Dining is no longer about just good food, it’s about emotion, memory, and trust. Today’s guests want more than well-cooked dishes; they want an…- By - Vijetha Iyer
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This brings perspectives from investors, homegrown QSR founders, legacy restaurateurs and new-age community-driven café creators to decode the trends…- By - Vijetha Iyer
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Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand…- By - Nusra
- Dec 04, 2025 / 6 MIN READ
What's Hot
On a trip to France, travellers can discover a variety of vegetarian dishes that are full of flavour. Ratatouille is a colourful vegetable stew from…- By - Saptopriya Ghosal
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Oats have become a common part of Indian kitchens. Once seen as a foreign food, they are now enjoyed by families across the country.- By - Saptopriya Ghosal
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Feni is more than just a drink. It is a part of Goa’s history and culture. For centuries, it has been made in villages using traditional methods.- By - Saptopriya Ghosal
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Commercial stoves play a key role in every professional kitchen in India. They influence the taste of the food, the speed of service, and the overall…- By - Saptopriya Ghosal
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Mexican cuisine blends colour, warmth, and long history in every dish. Each bite offers new textures and bold flavours. These seven dishes give…- By - Saptopriya Ghosal
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People
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Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand to the globe.
- By - Nusra
- Dec 04, 2025 / 6 MIN READ
At ITC Chennai’s globally acclaimed Avartana, Chef Culinaire Nikhil Nagpal orchestrates a fine balance between science and soul — transforming South Indian cuisine into a sensory journey of rhythm,…- By - Nusra
- Dec 03, 2025 / 7 MIN READ
US Mahender, Founder & CEO of Hatti Kaapi, speaks to Restaurant India about the rise of authentic South Indian filter coffee in modern café culture. He shares how the brand is shaping a global…- By - Saumyangi Yadav
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In an exclusive interview, celebrated chef Manish Mehrotra of MMCA challenges culinary labels, urging a shift in perspective.- By - Nusra
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