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The opening expands The Embassy's presence in Delhi while adding an alfresco-led format and a dedicated cocktail programme to its existing restaurant proposition.- By - Saptopriya Ghosal
- Aug 17, 2026 / 1 MIN READ
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The Chakala opening represents the brand's latest step in expanding its dine-in network within Mumbai while retaining its focus on Punjabi cuisine and hospitality.- By - Saptopriya Ghosal
- Aug 17, 2026 / 1 MIN READ
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Food safety officials have also recently inspected a private hospital in Bengaluru, where expired rava, icing sugar, maida and bakery products were reportedly found in the…- By - Saptopriya Ghosal
- Aug 17, 2026 / 1 MIN READ
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The new property forms part of Sterling’s broader expansion across experiential travel categories, including wildlife, mountains, wellness, pilgrimage and heritage…- By - Saptopriya Ghosal
- Aug 17, 2026 / 1 MIN READ
Article
As per experts, 70-75% of restaurant brands in India are focusing on digital visibility to reach new customers, while, 20-25% of the legacy brands…- By - Vijetha Iyer
- Aug 17, 2026 / 6 MIN READ
Inspired by the humble sabudana kheer served during Indian fasts, this Tricolour Sago Mousse reimagines comfort food as celebration. Chef Vijay Gupta…- By - sandeepsharma
- Aug 14, 2026 / 4 MIN READ
The organised segment will grow at 12–14% CAGR between 2025 and 2030, versus 5–7% for the unorganised segment.- By - Nusra
- Aug 14, 2026 / 8 MIN READ
Restaurant owners have to be strong with their service, quick with kitchen preparations and all while making sure the food quality stays top notch…- By - Vijetha Iyer
- Aug 13, 2026 / 6 MIN READ
India’s food-services market stood at ₹5.69 lakh crore in 2024 and is projected to reach ₹7.76 lakh crore by 2028, according to NRAI.- By - Vijetha Iyer
- Aug 12, 2026 / 6 MIN READ
What's Hot
Crispy rice can now be a base, topping, snack, salad component or central textural element. Its strongest advantage is its ability to transform an…- By - Saptopriya Ghosal
- / 13 MIN READ
The most valuable part of this movement is not simply putting an unfamiliar dish on a modern plate. It is making sure that the person, place,…- By - Saptopriya Ghosal
- / 12 MIN READ
Fermentation may have started in the kitchen. But increasingly, its next expression is being built behind the bar.- By - Saptopriya Ghosal
- / 12 MIN READ
The goal is not to replace the human side of a restaurant. It is to make the ordering process simpler, more measurable and better connected to the…- By - Saptopriya Ghosal
- / 15 MIN READ
The biggest opportunity is not simply to “use AI”. It is to connect the right technology to the right restaurant problem.- By - Saptopriya Ghosal
- / 12 MIN READ
People
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.- By - Nusra
- Aug 07, 2026 / 10 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
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