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Chef Suresh’s appointment marks a strategic step for Total Environment Hospitality as it continues to strengthen its culinary direction and expand its footprint across India…- By - Saptopriya Ghosal
- Nov 05, 2025 / 1 MIN READ
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The restaurant celebrates the flavours of Southern Italy and reflects Chef Saha’s love for Italian cuisine built over three decades.- By - Vijetha Iyer
- Nov 05, 2025 / 1 MIN READ
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The final product, bottled at 43 percent ABV, offers notes of honeyed caramelized citrus, floral jasmine, and gentle spice.- By - Saptopriya Ghosal
- Nov 05, 2025 / 1 MIN READ
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With its updated look, curated menu, and scenic location, Riverside at The St. Regis Goa Resort aims to establish itself as a key dining destination in the region for guests…- By - Saptopriya Ghosal
- Nov 05, 2025 / 1 MIN READ
Article
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
This shift reflects the industry’s focus on self-reliance, quality, cost efficiency, and sustainability. It involves taking control of procurement…- By - Vijetha Iyer
- Oct 28, 2025 / 8 MIN READ
What's Hot
From Cadbury’s joy-filled celebrations to Fortune’s homely warmth and Red Label’s inclusive storytelling, Piyush Pandey changed how India looked at…- By - Saptopriya Ghosal
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The people of Kathiawad have learned to create bold flavours from simple ingredients, making every bite memorable.- By - Saptopriya Ghosal
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Whether it’s a weekend celebration, a casual dinner, or a relaxed evening with friends, a chilled glass of lager fits right in. Its crisp flavour and…- By - Saptopriya Ghosal
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What makes soya sauce special is its universality. Whether it’s Kikkoman’s centuries-old Japanese tradition or an Indian brand brewing under local…- By - Saptopriya Ghosal
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Herbal teas have moved way past being just another health trend. These days, they’re woven into the everyday life of people, from busy Mumbai cafes…- By - Mahak Sharma
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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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