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The restaurant also serves Italian pizzas, pastas and risottos, along with Oriental dishes including dim sum, wok-fried rice, noodles and Thai curries.- By - Saptopriya Ghosal
- Sep 07, 2026 / 1 MIN READ
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The outlet also features a dining-room format influenced by the traditional mehfil setting, with live musical programming forming part of the offering.- By - Saptopriya Ghosal
- Sep 07, 2026 / 1 MIN READ
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The reopening marks an update to The MunchBox’s existing Malad operation as the brand looks at new menu developments and further opportunities to expand its presence.- By - Saptopriya Ghosal
- Sep 07, 2026 / 1 MIN READ
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The launch adds another hospitality asset to Rubystone Hospitality’s portfolio in Dehradun, as the company looks to address multiple travel and event-related requirements…- By - Saptopriya Ghosal
- Sep 07, 2026 / 1 MIN READ
Article
A small café does not need to imitate a luxury coffee shop. Its strongest design can come from working with its limitations. A wall can become a…- By - Saptopriya Ghosal
- Sep 07, 2026 / 13 MIN READ
A traditional ingredient does not necessarily need to be reinvented. It may simply need better packaging, wider distribution, clearer communication…- By - Saptopriya Ghosal
- Sep 04, 2026 / 13 MIN READ
The most important distinction is between pasteurised and raw milk. Pasteurisation improves microbiological safety without meaningfully removing the…- By - Saptopriya Ghosal
- Sep 04, 2026 / 12 MIN READ
The global premium bottled-water market is estimated at $24.4 billion in 2026 and is projected to reach $40.5 billion by 2032.- By - Vijetha Iyer
- Sep 04, 2026 / 5 MIN READ
Executive Chef Vijesh Modi of The Deltin, Daman gives the classic kalakand a seasonal twist with freshly steamed pumpkin purée, cardamom and saffron…- By - Saptopriya Ghosal
- Sep 04, 2026 / 4 MIN READ
What's Hot
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A small café does not need to imitate a luxury coffee shop. Its strongest design can come from working with its limitations. A wall can become a…
- By - Saptopriya Ghosal
- / 13 MIN READ
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A traditional ingredient does not necessarily need to be reinvented. It may simply need better packaging, wider distribution, clearer communication…
- By - Saptopriya Ghosal
- / 13 MIN READ
-
The most important distinction is between pasteurised and raw milk. Pasteurisation improves microbiological safety without meaningfully removing the…
- By - Saptopriya Ghosal
- / 12 MIN READ
What matters is whether it successfully moves through the same journey: discovered outside the home, adapted for the home, and eventually made part…- By - Saptopriya Ghosal
- / 12 MIN READ
A red symbol could tell you where to look. The nutrition panel can tell you more about what is actually inside the packet.- 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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