As Indians travel more and enjoy greater disposable income, their appetite for discovering these lesser-explored cuisines will only grow.
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani…
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a…
The drink section boasts an impressive array of beverages, including a variety of coffee options. The drinks menu also includes an extensive…
In an interview with Restaurant India, Ankit Gupta, Co-Founder at Burma Burma talks about growing his business, expansion plans and entering into new…
The imported food industry in India, growing at 22-23 percent, is being closely followed by domesticated international foods having a growth of 14-16…
Spread across an area of 3500 sq. ft., this 111 seater outlet is designed to replicate the chaos, cacophony and sheer action packed nature of Asian…
Um Doiss Tres sets the desired ambiance for a sociable and relaxed evening.
In an exclusive interaction with Restaurant India, Vidur Kanodia, Director & CEO Eat Bud Foods, talked to us about their new brand ZAMOZZA and…
Chettiand cuisine has lot of benefits and flavours; it is spicy, aromatic and zesty cuisine, shared Rohini Gauthaman.
Although healthy, authentic Lebanese food is still a challenge in Indian market on account of it being less spicy with lots of vegetables present in…
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta,…
The viewership of K dramas and K pops one Netflix, an online streaming platform, reported a YoY 370% jump in 2020 and the import of Korean Noodles in…
In a candid conversation with the owner of Afra Tafri, Raajiv Nathani.
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and promoting Indian cuisines at global platforms.
Be the captain of your own ship, sail through the ocean and fight the winds of trade as TBSE now opens in Colaba.
Happy Hakka, the 'Joy of Chinese' is designed to offer a new kind of dining experience for customers who are quick, smart and hassle free. Talking to RI, Gautam Ghai, CEO at Happy Hakka speaks about his next stage of expansion plans.
In an exclusive interaction with Restaurant India, Inderpal Singh Kochhar, Owner, Sewara Hospitality shares 'How difficult it is to manage a 'multi-cuisine' restaurant'?
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