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Her focus will be on strengthening team performance, streamlining processes, and delivering consistent value for both business and leisure guests.- By - Saptopriya Ghosal
- Nov 06, 2025 / 1 MIN READ
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With its expansive setup and multi-cuisine offerings, the venue reflects Bengaluru’s evolving demand for large-scale, experience-driven dining spaces.- By - Saptopriya Ghosal
- Nov 06, 2025 / 1 MIN READ
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Designed as a welcoming and casual dining space, the Faridabad outlet is positioned to attract families, students, and young professionals seeking a quick, value-based dining…- By - Saptopriya Ghosal
- Nov 06, 2025 / 1 MIN READ
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Soulinaire, IHCL’s signature lifestyle catering brand, now finds a permanent home on the Alibaug boardwalk, bringing a vibrant new culinary destination overlooking the…- By - Vijetha Iyer
- Nov 06, 2025 / 1 MIN READ
Article
In India’s urban centers, women account for 15–20% of professional kitchen staff and around 30–35% hold top management roles in hospitality.- By - Vijetha Iyer
- Nov 06, 2025 / 10 MIN READ
He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.- By - Vijetha Iyer
- Nov 03, 2025 / 9 MIN READ
As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.- By - Vijetha Iyer
- Oct 31, 2025 / 7 MIN READ
In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.- By - Nusra
- Oct 30, 2025 / 7 MIN READ
For restaurateurs, the challenge is to create a seamless bridge between the experience on-screen and the one on the plate.- By - Vijetha Iyer
- Oct 29, 2025 / 7 MIN READ
What's Hot
On a cold winter evening, there is nothing more satisfying than a bowl of hot soup. From the wonderful scent of vegetables simmering on the stove to…- By - Mahak Sharma
- / 12 MIN READ
From global names like McDonald’s and KFC to Indian favourites like Haldiram’s and Bikanervala, fast food brands in India have truly changed the way…- By - Saptopriya Ghosal
- / 12 MIN READ
These dishes fit beautifully into India’s deep-rooted vegetarian culture. For diners, it’s a chance to travel through taste. Whether it’s a bowl of…- By - Saptopriya Ghosal
- / 11 MIN READ
From the careful malting of wheat to the final pour in a chilled glass, every step in brewing wheat beer highlights craftsmanship and flavor.- By - Saptopriya Ghosal
- / 13 MIN READ
Indian food is built on the basics of spices, grains, lentils, and dairy. With just those, you can make some pretty decent and sometimes even…- By - Mahak Sharma
- / 11 MIN READ
People
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He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
- By - Vijetha Iyer
- Nov 03, 2025 / 9 MIN READ
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In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
- By - Nusra
- Oct 30, 2025 / 7 MIN READ
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.- By - Saptopriya Ghosal
- Oct 09, 2025 / 5 MIN READ
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a successful casual dining brand in the Indian market.- By - Nusra
- Oct 07, 2025 / 11 MIN READ
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