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The kitchen is helmed by Chef Subimon, Chef de Cuisine, who specialises in Persian and Middle Eastern cuisine and brings over a decade of experience.- By - Vijetha Iyer
- Feb 24, 2026 / 1 MIN READ
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Operating under the philosophy of ‘Good Food Happiness’, Café Amudham has built its identity around delivering authentic South Indian cuisine within a contemporary quick…- By - Saptopriya Ghosal
- Feb 24, 2026 / 1 MIN READ
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Medusa’s measured entry approach aligns with broader sector trends where companies test demand in high-potential international markets before committing to full-scale…- By - Saptopriya Ghosal
- Feb 24, 2026 / 1 MIN READ
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By combining manufacturing transparency, curated hospitality, and direct retail engagement, SMOOR is aligning with global experiential benchmarks while strengthening its…- By - Saptopriya Ghosal
- Feb 24, 2026 / 1 MIN READ
Article
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
Hotel that activates lobbies report 12–18% higher non-resident footfall and 8–15% increase in overall F&B billing.- By - Vijetha Iyer
- Feb 19, 2026 / 7 MIN READ
In a 5.5–6 lakh crore market growing at 10–12% annually, survival and scale increasingly depend on how well restaurants use data.- By - Vijetha Iyer
- Feb 18, 2026 / 10 MIN READ
What's Hot
The future looks promising. Spice flights may become common, similar to wine flights. QR codes on menus could link to farm stories. Restaurants may…- By - Saptopriya Ghosal
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India’s strength lies in biodiversity and culinary history. But the global gourmet dessert market values more than history. It values precision,…- By - Saptopriya Ghosal
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Indian craft rum brands are no longer side projects or experimental labels. They are building a strong place in the premium spirits market.…- By - Saptopriya Ghosal
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The modern Indian kitchen is not creating fermentation anew. It is approaching it with clearer knowledge and sharper intent. What was once routine is…- By - Saptopriya Ghosal
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Vegan meat helped consumers accept alternative proteins. Now attention is shifting to seafood. Industry analysts see strong structural drivers behind…- By - Saptopriya Ghosal
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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
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