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The launch also marks only the second Saus restaurant in Asia, bringing together global culinary influences, Indian regional flavours, and modern cooking techniques in an…- By - Vijetha Iyer
- Jun 25, 2026 / 1 MIN READ
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The new outlet has been designed by Sarah Sham of Essajees Atelier and draws inspiration from the original Flora Fountain restaurant.- By - Saptopriya Ghosal
- Jun 25, 2026 / 1 MIN READ
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The new property further strengthens the growth of the IRA by Orchid Hotels brand, which has been focusing on expanding into Tier-II and Tier-III cities through value-driven…- By - Saptopriya Ghosal
- Jun 25, 2026 / 1 MIN READ
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The launch reflects the growing popularity of fusion flavours and experimental food combinations among Indian consumers, a trend that continues to influence menu innovation…- By - Saptopriya Ghosal
- Jun 25, 2026 / 1 MIN READ
Article
His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service…- By - Nusra
- Jun 24, 2026 / 7 MIN READ
Rising wages, talent shortages, increasing employee turnover, flexible scheduling expectations, longer operating hours, and the rapid growth of…- By - Vijetha Iyer
- Jun 23, 2026 / 8 MIN READ
With India's restaurant industry expected to grow from $85 billion in 2025 to nearly $140 billion by 2030, and Gen Z projected to drive almost…- By - Vijetha Iyer
- Jun 22, 2026 / 7 MIN READ
Geographically, Bengaluru emerged as India’s most tea-obsessed city, with Mumbai and Hyderabad following closely behind.- By - Nusra
- Jun 19, 2026 / 5 MIN READ
Consumer demand is accelerating this trend, with 74% of consumers willing to pay more for sustainable products and services. At the same time, the…- By - Vijetha Iyer
- Jun 19, 2026 / 5 MIN READ
What's Hot
The message from today's drinkers is clear: enjoying alcohol is no longer about drinking more. It is about finding the right balance between…- By - Saptopriya Ghosal
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As food costs continue to rise and customer expectations evolve, AI is becoming a critical ingredient in building smarter, more efficient, and more…- By - Saptopriya Ghosal
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Wasabi has traveled a remarkable path from Japan's mountain streams to restaurant tables around the world. What began as a regional ingredient…- By - Saptopriya Ghosal
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For Indian beer enthusiasts looking to expand their horizons, Taiwanese beers provide a refreshing and exciting alternative. Their smooth character,…- By - Saptopriya Ghosal
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The future of Indian dining will not be defined by a handful of popular dishes. It will be shaped by thousands of regional recipes, centuries-old…- By - Saptopriya Ghosal
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People
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His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service excellence, attention to detail, and guest-…
- By - Nusra
- Jun 24, 2026 / 7 MIN READ
Founded by sisters Chef Afshaa Rajqotwala and Nousheen Rajqotwala, Pomodoro was built on a simple idea: serving authentic, approachable Italian food with warmth and care.- By - Vijetha Iyer
- Jun 12, 2026 / 5 MIN READ
As Chef de Cuisine at Sofitel Dubai The Obelisk, he is passionate about showcasing authentic flavors, seasonal ingredients, and the warmth of Arabian hospitality through memorable dining experiences.- By - Vijetha Iyer
- Jun 09, 2026 / 6 MIN READ
Looking ahead, the group sees India’s luxury hospitality sector moving towards a future defined by authenticity, sustainability, innovation, and experiential travel.- By - Saptopriya Ghosal
- Jun 04, 2026 / 8 MIN READ
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