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Located on Regent Street in central London, Veeraswamy was established in 1926 by Edward Palmer. The Michelin-starred restaurant has hosted several prominent guests over the…- By - Vijetha Iyer
- Nov 14, 2026 / 1 MIN READ
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The project represents an entry into a hospitality market supported by business travel, education, pilgrimage and leisure tourism.- By - Saptopriya Ghosal
- Nov 13, 2026 / 1 MIN READ
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Alongside Invision Brands and Franchise India Group, blenz is targeting 40 outlets across key Indian markets by 2027, with a proposed investment of over Rs 120 crore.- By - Saptopriya Ghosal
- Nov 13, 2026 / 1 MIN READ
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The menu expansion adds more options across wagamama's food and beverage categories in Mumbai, with a mix of plant-based dishes, seafood-inspired flavour profiles, meat-…- By - Saptopriya Ghosal
- Nov 13, 2026 / 1 MIN READ
Article
Their heritage provides customer trust and recognition, but the ability to refresh the experience, diversify formats and respond to changing dining…- By - Nusra
- Nov 13, 2026 / 7 MIN READ
The shift is being fuelled by growing curiosity among diners who are increasingly seeking experiences beyond conventional Indian menus.- By - Vijetha Iyer
- Nov 12, 2026 / 10 MIN READ
Today, sustainable growth is not just about winning customers but building a business that remains profitable without losing its identity.- By - Vijetha Iyer
- Nov 11, 2026 / 8 MIN READ
Abhijeet Anand, founder of abcoffee, is betting that India’s next coffee wave will be built not around the café visit, but around making quality…- By - Nusra
- Nov 10, 2026 / 9 MIN READ
From intimate neighbourhood bars and regional Indian flavours to fermentation-led cocktails, premium zero-proof offerings and entertainment-driven…- By - Vijetha Iyer
- Nov 10, 2026 / 10 MIN READ
What's Hot
The bigger business opportunity may not be selling fewer alcoholic drinks. It may be giving customers more reasons to order another drink, regardless…- By - Saptopriya Ghosal
- / 20 MIN READ
The biggest opportunity may lie in making traditional and modern food products easier to distribute, more accessible to consumers and commercially…- By - Saptopriya Ghosal
- / 23 MIN READ
Instead of viewing every peel, stem, seed or trimming as waste, chefs can begin asking a more interesting question: What else can this ingredient…- By - Saptopriya Ghosal
- / 16 MIN READ
Ice may not be the most expensive ingredient in a restaurant, but its absence can disrupt beverage service, food presentation and daily operations.- By - Saptopriya Ghosal
- / 21 MIN READ
Rather than treating guava as a miracle health food, it is better to recognise its nutritional value and include it alongside other fruits,…- By - Saptopriya Ghosal
- / 18 MIN READ
People
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Abhijeet Anand, founder of abcoffee, is betting that India’s next coffee wave will be built not around the café visit, but around making quality coffee affordable, accessible and part of everyday…
- By - Nusra
- Nov 10, 2026 / 9 MIN READ
From educating consumers about speciality coffee to taking Indian coffee to the world, Blue Tokai is betting that India’s coffee story is only beginning.- By - Nusra
- Nov 05, 2026 / 9 MIN READ
Culinary excellence remains the foundation, but leadership, mentorship, authenticity and business acumen increasingly define what it means to be a chef today.- By - Nusra
- Oct 20, 2026 / 8 MIN READ
On the other hand, high streets have their own advantages, but there are also uncertainties. Roadwork, traffic restrictions and limited access during major events can affect sales.- By - Vijetha Iyer
- Oct 19, 2026 / 7 MIN READ
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