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With a seating capacity of 1,500, Tropika ranks among the larger standalone dining and brewery destinations in Bengaluru.- By - Saptopriya Ghosal
- Jan 05, 2026 / 1 MIN READ
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In his new role, Chef Manoj will be responsible for overseeing all culinary functions at ITC Windsor. His mandate includes menu development, operational consistency, and…- By - Saptopriya Ghosal
- Jan 05, 2026 / 1 MIN READ
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This multi-cuisine approach allows the café to function as a single-stop dining option across different meal occasions.- By - Saptopriya Ghosal
- Jan 05, 2026 / 1 MIN READ
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The addition of Clubhouse will bring a strong hospitality dimension to Migsun Janpath, enhancing its appeal as a destination that seamlessly integrates retail, leisure, and…- By - Vijetha Iyer
- Jan 05, 2026 / 1 MIN READ
Article
A positive and well-organized kitchen environment also plays a crucial role in motivating staff, which in turn ensures smoother operations and better…- By - Vijetha Iyer
- Jan 05, 2026 / 6 MIN READ
Restaurants have winter menu from October to February and during this period they gain profit by 25-30% and winter menu is increasing in restaurants…- By - Vijetha Iyer
- Jan 03, 2026 / 6 MIN READ
According to reports, 89% of people aged 18–35 visit fine dining restaurants at least twice a month, with repeat visits largely driven by discounts…- By - Vijetha Iyer
- Jan 02, 2026 / 7 MIN READ
Consumers are looking for products that deliver a mood boost, with 1 in 4 young consumers (aged 18 – 29) seeing a trip to QSR as a special occasion.- By - Nusra
- Dec 30, 2025 / 7 MIN READ
Celebrating excellence across cuisines, formats, and concepts, here are the Top Mumbai restaurants and brands.- By - Vijetha Iyer
- Dec 29, 2025 / 6 MIN READ
What's Hot
Kerala’s vegetarian food shows how simple ingredients can create rich and lasting flavours. The cooking does not rely on heavy spices or complex…- By - Saptopriya Ghosal
- / 17 MIN READ
The morning after a party can feel heavy and tiring. The body needs rest, water, and gentle food. Eating light meals helps the system recover without…- By - Saptopriya Ghosal
- / 11 MIN READ
India today has no shortage of butter choices. From household staples like Amul and Britannia to newer premium and organic brands, the market caters…- By - Saptopriya Ghosal
- / 9 MIN READ
Bihar food is not about indulgence. It is about balance. The use of sattu, mustard oil, and seasonal vegetables shows deep nutritional awareness.…- By - Saptopriya Ghosal
- / 9 MIN READ
Sea salt is no longer seen as a passing food trend. It has become a conscious choice in many Indian homes. People today want cleaner ingredients and…- By - Saptopriya Ghosal
- / 9 MIN READ
People
What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.- By - Vijetha Iyer
- Dec 24, 2025 / 6 MIN READ
He entered in hospitality back in 2018 and today he runs four brands with 8 outlets that includes OTH, Rustic, Llama and Coffee Sutra in Jaipur.- By - Vijetha Iyer
- Dec 18, 2025 / 5 MIN READ
Poojari started his dream project at a small shop in 1999. A year later, he knew it was time to scale. And, today, he is planning to take the brand to the globe.- By - Nusra
- Dec 04, 2025 / 6 MIN READ
At ITC Chennai’s globally acclaimed Avartana, Chef Culinaire Nikhil Nagpal orchestrates a fine balance between science and soul — transforming South Indian cuisine into a sensory journey of rhythm,…- By - Nusra
- Dec 03, 2025 / 7 MIN READ
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