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The opening strengthens the brand’s footprint in the city and marks its entry into the eastern suburbs through one of Mumbai’s established retail hubs.- By - Saptopriya Ghosal
- Feb 28, 2026 / 1 MIN READ
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The restaurant officially opens on 27 February 2026 and enters a competitive market where differentiated storytelling and operational authenticity are increasingly…- By - Saptopriya Ghosal
- Feb 28, 2026 / 1 MIN READ
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Coffee Capital reflects the broader evolution of India’s coffee culture, where consumers are gradually shifting from standardised café beverages to origin-driven, speciality…- By - Saptopriya Ghosal
- Feb 28, 2026 / 1 MIN READ
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The expansion reflects a measured retail strategy focused on premium positioning, operational consistency, and sustained consumer engagement in high-potential urban locations.- By - Saptopriya Ghosal
- Feb 28, 2026 / 1 MIN READ
Article
The continued policy extensions instead of reforms are adding uncertainty making forecasting, inventory planning and pricing strategies more…- By - Vijetha Iyer
- Feb 27, 2026 / 6 MIN READ
Concepts built around strong hero dishes reportedly see 10–20% higher repeat visits than those offering generic, wide-ranging menus—proving that…- By - Vijetha Iyer
- Feb 25, 2026 / 6 MIN READ
Today’s bartenders are not just drink-makers; they are experience curators, cultural connectors and brand builders shaping the spirit of modern…- By - Vijetha Iyer
- Feb 24, 2026 / 6 MIN READ
Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
By comparing billing screen data with backend logs, officials found large-scale manipulation, including cases where bills like ₹2,784 were allegedly…- By - Vijetha Iyer
- Feb 20, 2026 / 6 MIN READ
What's Hot
Seasonal produce mentions. Light cooking techniques. Fruit-forward desserts. These details show a restaurant understands the season. Summer food…- By - Saptopriya Ghosal
- / 12 MIN READ
For breweries, this is a clear differentiation strategy. In a market filled with similar lagers, texture becomes a technical advantage.- By - Saptopriya Ghosal
- / 10 MIN READ
Banaras feeds the senses, but it also showcases craft. Every bite carries memory, training, and inherited skill from the city’s narrow lanes.- By - Saptopriya Ghosal
- / 17 MIN READ
Limited-edition Indian single malts offer more than taste. They carry story, skill, and scarcity. At modern Holi gatherings, especially in urban…- By - Saptopriya Ghosal
- / 10 MIN READ
Modern Indian mixology is not about adding spice for drama. It is about understanding chemistry and culture together. It is about using gondhoraj…- By - Saptopriya Ghosal
- / 11 MIN READ
People
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Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India
- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing insights into leadership, growth strategies, and the…- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
She was last seen in Anurag Singh’s Border 2 (January 2026), Aryan Khan’s directorial debut The Bads of Bollywood (November 2025), Laal Singh Chaddha and Munjya. In 2025, she ventured into…- By - Vijetha Iyer
- Feb 10, 2026 / 6 MIN READ
He is a graduate of the Institute of Hotel Management (IHM) and has worked with several leading hospitality brands, including Sofitel BKC, Marriott, Taj, Westin, amongst others.- By - Vijetha Iyer
- Jan 29, 2026 / 6 MIN READ
Know about Food Service
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