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In response to this change, NŌDO – Ramen, Sushi, Dimsum has launched in Khan Market, positioning itself as India’s first dedicated grab-and-go Pan-Asian kitchen.- By - Saptopriya Ghosal
- Apr 29, 2026 / 1 MIN READ
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The brand is also incorporating sustainability measures into its store operations. Both outlets use paper-based disposables and recyclable materials as part of an effort to…- By - Saptopriya Ghosal
- Apr 29, 2026 / 1 MIN READ
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She has worked across both domestic and international markets, giving her exposure to varied demand cycles and customer segments.- By - Saptopriya Ghosal
- Apr 29, 2026 / 1 MIN READ
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Instead of short-term discounts, the company is rolling out lower-priced burger meals, budget combos, and regular buy-one-get-one offers on chicken buckets.- By - Vijetha Iyer
- Apr 29, 2026 / 1 MIN READ
Article
This shift goes beyond what is served on the plate. It is rooted in identity, driven by storytelling, and reflective of a larger cultural economy…- By - Vijetha Iyer
- Apr 28, 2026 / 8 MIN READ
The instinct is simple: if people are willing to wait, it must be worth it. This is social proof in action.- By - Vijetha Iyer
- Apr 27, 2026 / 7 MIN READ
Today, nearly 60% of diners prioritize experience alongside food, while 65% actively prefer experience-driven formats. Ambience alone influences…- By - Vijetha Iyer
- Apr 24, 2026 / 7 MIN READ
This complexity is precisely what makes the city one of India’s most dynamic F&B ecosystems and one of its toughest to scale in.- By - Nusra
- Apr 22, 2026 / 6 MIN READ
As restaurant businesses expand across locations and brands, maintaining consistency becomes exponentially more complex.- By - Nusra
- Apr 21, 2026 / 7 MIN READ
What's Hot
It is not about strict diets. It is about eating in a way that feels right. India’s summer plate is now lighter, but also more thoughtful. And that…- By - Saptopriya Ghosal
- / 11 MIN READ
The goal is not to hire more people. The goal is to hire the right people in the right roles. When your staff structure is clear and your manpower…- By - Saptopriya Ghosal
- / 9 MIN READ
The rise of cabbage may seem small, but it reflects a major change in how restaurants think. It shows that innovation does not always need expensive…- By - Saptopriya Ghosal
- / 10 MIN READ
An FSSAI license is not just a legal formality. It is a sign that your business meets national food safety standards. It protects your customers and…- By - Saptopriya Ghosal
- / 9 MIN READ
Isabgol is not just trending because of social media. It is solving real problems. It supports digestion. It is affordable. It is easy to use. And it…- By - Saptopriya Ghosal
- / 9 MIN READ
People
Recognised among the 100 Best Chefs in the World, he helms a diverse portfolio including El Papagayo, Standard69, El Papagayo Petit, Shiok Roasters, Standard69 Café, and 69Basics.- By - Vijetha Iyer
- Apr 13, 2026 / 5 MIN READ
Inspired by his second home Downtown Dubai and his lucky number 29, he built a space where great food, handcrafted drinks, and unforgettable nights come together- By - Vijetha Iyer
- Mar 26, 2026 / 17 MIN READ
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision for the future in India.- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s 50 Best Restaurants 2025 where her love for…- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
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